Tag Archives: Chef’s Notes

Sandwiches are Serious Business

The “creator of the sandwich” is said to have requested his meal of sliced meat to simply be tucked between two pieces of bread, so as not to render his playing cards greasy while he played cribbage. Whether or not it is true, John Montagu, the fourth Earl of Sandwich, had his dining priorities in line with us, almost four ...

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When it Comes to Olive Oil, Flavor Matters

The term “extra-virgin olive oil” (EVOO) is used to identify only the very highest quality, freshest tasting olive oils. Yet, recent University of California testing revealed that 7 in 10 imported olive oils in the U.S. labeled “Extra Virgin” failed international EVOO quality standards. That is why experienced restaurateurs always TASTE a new olive oil brand before buying it. They ...

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3 Questions Before You Expand Your Sandwich Menu

No matter how you slice it, the sandwich is probably the most important staple meal today. Its elevation and evolution in restaurants across the country are a direct metaphor for the changes in our eating habits and the very reason we go out to eat in the first place. Casual, flavorful, simple and easy. Next time you analyze your menu, ...

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3 Steps to Evaluating Olive Oil Quality

You can use this simple, three step “See, Smell, Taste” technique to evaluate olive oil quality or to compare two oils side-by-side to determine which offers superior flavor. Step 1: See Pour a little olive oil onto a white plate. Because exact olive oil color is not important to flavor, professional tasters ignore color by tasting oil in clear blue ...

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The Anatomy of a Sandwich

To build a better sandwich, creativity and innovation are key. It’s a simple formula: Take your filling of choice, maybe a condiment and topping or two, put it all between two pieces of bread, and serve. By using high-quality ingredients, chefs can elevate the humble sandwich into more than just a sum of its parts. “Quality sandwich ingredients are a ...

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What’s Between the Slices

As a chef, I urge you to take ownership of your sandwich offerings. Don’t just reach into a box and put together a mainstream combination that gets slapped between two pieces of bread. Create a signature sandwich. Craft it and make it uniquely your own. Take a basic sandwich concept like a grilled cheese, Reuben, or club and make it ...

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New Territory: The Rise of Ethnic Sandwiches

A great place to look for new sandwich ideas is globally, since almost every world cuisine features some sort of sandwich or ingredient that might translate well to your menu. Not to mention, customers are increasingly open to these types of sandwich concepts. Over the past few years, the face of sandwiches has changed as operators experiment with ethnic influences ...

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See Profits Soar with Cheese-Based Foods

Whether it’s a hot bowl of oatmeal in the morning or meatloaf and mashed potatoes, everyone has a favorite comfort food. Grilled cheese sandwiches and macaroni & cheese often top the list of beloved comfort foods, although when dining out, customers don’t want to see something on your menu that they could make at home!   You should also explore ...

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Throw a Mardi Gras Party

Mardi Gras, which means “Fat Tuesday” in French is a festival of indulgence before the Lenten Season starts. Originating in New Orleans, Mardi Gras is known for its signature colors which are purple, green, and gold -colors chosen by the King of Carnival in 1872. Throw a Great Party As the owner of your restaurant you automatically become your events ...

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Chef Eamon Lee’s 8 Favorite Brunch Spots

brunch spots

What is the “new” description of brunch? It’s no longer the “belly up to the big steamy all-you-can-eat buffet that leaves you with regret.” Customers today are looking for an a la carte menu with reinvented comfort foods and artisanal ingredients. Fresh, new, exciting flavors are being crafted, but they are being presented in an approachable way with a relaxed ...

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