Kitchen

The Secrets to Fabio Viviani’s Potato Gnocchi

Homemade gnocchi are quick to make, are delicious, and  can make and can really make your menu stand out. The key to delicious gnocchi is making them light and fluffy. Traditional American cooking is based on old French techniques. The French technique of making gnocchi teaches us to use hot potatoes.  However, if you use hot potatoes, that means they ...

Read More »

How to Make Fresh Sausage

freshsausage

At the age of craftsmanship, independent restaurants can further their brand by making menu items from scratch. Fresh sausage is not only easy to make, it’s a custom item you can be proud of and is easy to work into almost any type of menu. The possibilities are endless. An Irish restaurant can make an Irish style banger; an Italian ...

Read More »

Experiment With Ethnic Inspired Entree Salads

With customers hungry for nutritious options that taste good too, chefs and restaurant owners are seeking global flavors. Salads are being elevated from the sidelines to the spotlight by giving them an international flair. A top-notch ethnic-inspired salad worthy of the main event gives diners a healthy option that will take them to different parts of the world through a ...

Read More »

All Things Rhubarb

Like a lot of Depression-era foods, rhubarb is making a comeback. And like collard greens and okra, rhubarb isn’t just showing up in all the usual dishes. Many food trend spotters have been touting the plant as the next big thing for the last few years. It’s number one on HGTV’s 2015 Edible Trends: The Next Hot Fruits, Vegetables and ...

Read More »

How to Make Fresh Mozzarella

Fresh mozzarella is easy to make. It is a simple process that yields an amazing item that customers love. Alessandro Spinello and Pasquale Sorrentino of Branca Restaurant in Rochester demonstrated how they make fresh mozzarella in their restaurant at the 2015 Maines Food Show. You can watch their full Chef Demo: There are a variety of ways to make fresh ...

Read More »

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 ...

Read More »

The Best of Italian Cheeses

The star of Italian food is most often its luxurious and decadent cheeses. The wide variety of artisanal cheeses from Italy offers an abundance of culinary possibilities. We’ve profiled some of the best for an easy, quick reference in the kitchen. FRESH MOZZARELLA Region of Origin: Southern Italy Type: Soft to semi-soft Flavor Notes: Mild and delicate with a fresh ...

Read More »

The Vegetarian Side of Italian

Even though most consumers might think of rich, cheesy, and meaty dishes like meatballs in sauce, or sausage and peppers when it comes to Italian fare, Italian cooking’s emphasis on local, seasonal produce makes it well suited for vegetarian cooking. In Italy, the vegetables are always treated the same way as a steak in the U.S. – they’re not an ...

Read More »

Authentic Presentation

The presentation of your Italian cuisine is just as important as the quality of your ingredients. Whether you operate a fast-casual, mid-scale or fine dining establishment, Maines has the equipment and supplies you need to make your tables and dishes stand out. Choose to serve your charcuterie boards or pizza on an olive wood serving board or present it on ...

Read More »

The Fundamentals of Italian Food

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 capitalizing on this?” Today, there is ...

Read More »