Tag Archives: Chef Eamon Lee

Top Trends Seen at the NRA

On May 16, 2015, Corporate Executive Chef, Eamon Lee and Maines VP of Sales, Guy Zehner were amongst the 44,000+ foodservice professionals to attend the 2015 National Restaurant Association (NRA) Show held in Chicago, IL. Over the course of four days, hundreds of celebrity chefs and exhibitors showcased their predicted trends and new items for the upcoming year. Chef Eamon ...

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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

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 ...

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How You Can Benefit from Italian Classics

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 great meal. The reason why ...

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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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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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Seafood Sustainability

Seafood Sustainability

With increases in consumer awareness of seafood’s health benefits, demand for fish is only going to increase. But because wild stocks are not projected to meet increased demand, future increases in fish supply are likely to come either from foreign aquaculture or increased domestic aquaculture production. Sustainable seafood is either caught or farmed in ways that consider the long-term vitality ...

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