Tag Archives: Chef’s Notes

Capturing A Greater Value With Produce

One piece of advice that I consistently offer is that before making a decision, think about why it’s important to your business for the long haul. Ask yourself this about every little part of your business and you can’t go wrong. When practicing this strategy, you also help create a “story” for your business, which is the most important thing ...

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What Is Cooking a la Plancha?

cooking a la plancha

A la plancha is a type of cooking that is light, flavorful, intense, exceptionally fresh and generally regarded as healthy. Th e secret is la plancha which translates to “the griddle.” Unlike the stainless steel 350°F griddles we use in American kitchens, the plancha is usually much hotter (450°F+) wood or charcoal fired, and can be made of carbon steel, ...

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Culinary Q&A: David Chang

davidchang

Chef Eamon Lee, CEC, weighs in on our 2016 Food Show special guest, David Chang. Get his perspective on Chang’s success and impact on the industry and learn how Maines customers can incorporate the celebrity chef and restaurateur’s ideas and innovations into your own operations. When did you first hear about David Chang and what was your initial impression? I ...

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Why Mocktails Matter

Whenever I’m out dining with friends and the initial drink order comes around to me, a hush always falls over the table and the server’s mouth falls agape when I ask, “What can you offer without alcohol?” It’s hard not to feel like a social outcast because the answers invariably smack of a patronizing “Duh?” kind of tone; “Welllll…we have ...

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Emerging Kitchen Technologies

Chefs have been incorporating technology into their craft using induction, convection, pressure, water vapor, vacuums, and water baths for a few decades now, but the advancements have been enjoyed largely by institutions, processors and ultra-high end restaurants. Just like tech advances in our everyday lives like smartphones, automated checkouts, and micro-computers, kitchen tech advancement has come so far that it ...

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The Deconstructed Cannoli

deconstructed cannoli

What’s more romantic than sharing? Here’s a dessert idea to roll out for Valentine’s Day and then keep on the menu happily ever after. Cannoli Chips and Dip, The Deconstructed Cannoli, The Holy Cannoli…whatever you want to call it, it’s new, cool, easy to sell and profitable across the board! Better yet, its fast and easy to make! Here’s how: ...

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How to Implement Large Plate Meals in Your Restaurant

Move over small plates! The rapidly growing large plate trend caters to the desires of both chefs and customers, and it’s popping up on menus everywhere. For the customer, the benefits include a high value dining experience, elimination of ordering decisions, and a socially rich atmosphere that millennials and Gen Z’s crave. For the operator, large plate meals allow precise ...

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How to Prepare Familiar Produce Ingredients in Recognizable Ways

Maines Corporate Executive Chef, Eamon Lee partners with Markon Cooperative to answer a common question about using produce ingredients. Question: Many diners prefer simple, familiar ingredients prepared in recognizable ways. What items do you suggest and how do you prepare them? Chef Eamon Lee’s Answer: When using familiar ingredients, the easiest way to transform their role in a meal is ...

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The Fundamentals of Italian Food

– By Chef Eamon Lee, CEC As part of the Maines team, I’m very proud that we service so many really exceptional second and third generation Italian restaurants that have been in business for decades (or even longer). The roots of these establishments are all based around the fundamentals of Italian cuisine, so I often ask them… “Are you truly ...

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How You Can Benefit from Italian Classics

-By Chef Eamon Lee, CEC There are a few classic dishes in the Italian Cuisine that are essential to any Italian-inspired menu… and this is how you can benefit from them. Porchetta Porchetta is the essence of what long, slow roasting can do. Lately, food trends reflect quick processes because people don’t have enough patience to wait days for a ...

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