Test Kitchen

How to Make Fresh Pasta in Minutes

Fabio Making Fresh pasta

Chef Fabio Viviani shows us how easy it is to make fresh pasta for your restaurant with our Chef Demo at the 2015 Maines Food Show. Watch the full Chef Demo Video here: Chef Demo Highlights Making pasta by hand is very labor intensive and time consuming. By using a food processor, you can make fresh pasta from scratch in ...

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How to Make Fresh Ricotta Cheese

One simple way to set your restaurant apart from the competition is by making fresh ricotta. The simple process takes about 45 minutes and lends itself to a variety of applications, from sweet to savory. One of the most important things to keep in mind when making fresh ricotta, or anything, from scratch, is to make sure you sell your ...

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Sous Vide 101

French for “under vacuum”, Sous Vide is a cooking method in which food is sealed in airtight plastic bags then placed in a water bath  for longer than normal cooking times at an accurately regulated temperature much lower than normally used for cooking. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking ...

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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 ...

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How to Make Fresh Sausage


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 ...

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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 ...

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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 ...

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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 ...

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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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