Kitchen

Dining Trends: Pork Profiling

Pork

Technomic’s “Spotlight on Center of the Plate” report revealed that 66% of people who enjoy pork and beef are choosing to eat pork at least once a week! Pork’s unlimited versatility, affinity for seasonal produce pairings, comfort style cooking techniques, and reasonable price point has chefs pouncing on this rare merchandising and margin opportunity. “We sell everything but the oink!” ...

Read More »

Maines Joins Markon for Annual Chef Summit

Chef Summit

Foodservice chefs across the country stepped out of their kitchens into fields and packing facilities to learn about the produce they use, and collaborate on new ways to integrate produce on menus through Markon Cooperative’s second annual Chef Summit. The Chef Summit, held in Monterey, California, brought together 22 chefs from Markon’s seven foodservice members and foodservice operators, including our ...

Read More »

Back To Basics: Brines, Rubs, and Marinades

marinades brines rubs

What’s the difference between brines, rubs, and marinades? All impart flavor to protein but in distinct ways. Here’s a refresher on each method. Brines Heat causes proteins to denature, resulting in shrinkage and moisture loss. A brine can help mitigate these losses by enhancing juiciness. A salty marinade in which proteins are submerged, brines create more flavorful and juicier meat. ...

Read More »

Incorporating Seasonal Produce Onto Your Menu

With more consumers gravitating toward plant-based diets, fresh and seasonal produce is an ideal way to showcase creativity, technique, and innovation. To source the freshest produce, Maines supports and works with local farmers such as Tassone Farm in Cicero, New York, which is an hour and a half from headquarters, to offer some of this season’s best fruits and vegetables ...

Read More »

Ways to Kick Up Your Entree Salads

Kicked Up Salads

With the increasing focus on healthy menu offerings and produce-based options, you may want to take a look at your salad selection to make sure you have an array of tempting entrée salads that your customers can order for lunch or a light, wholesome dinner. And that doesn’t mean adding a chef salad to the menu and calling it a ...

Read More »

Heirloom Vegetables 101

fiddlehead ferns

Most people think of tomatoes when they think of heirloom vegetables, but any kind of vegetable you’ve eaten has an heirloom variety. So what is an heirloom vegetable anyway? Though the exact definition can vary depending on whom you ask, generally, an heirloom vegetable is a variety that is at least 50 years old and grown from seeds passed down ...

Read More »

How to Incorporate Local Produce on Your Menu Year-Round

Key trends right now in the industry are using local, fresh ingredients and making dishes from scratch. House-made syrups, sauces and compotes are a way to incorporate local produce onto your menu year round, not just while they are in season. They can be used in a variety of places on a menu, from sauces and dessert toppings to specialty ...

Read More »