Tag Archives: Essence Jun-Aug 2015

The Choicest Produce From Farm To Fork

Nothing tastes better than farm-fresh fruits and vegetables. Harvested at the peak of the season, produce can be the highlight of an entrée or a delightful stand-alone dish. Maines created Produce Express®, a comprehensive program that works directly with farmers to bring fresh, consistent, high-quality produce directly to restaurants and retailers. Produce Express® fruits and vegetables are expertly harvested at ...

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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 ...

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Capturing A Greater Value With Produce

One piece of advice that I consistently offer is that before making a decision, think about why it’s important to your business for the long haul. Ask yourself this about every little part of your business and you can’t go wrong. When practicing this strategy, you also help create a “story” for your business, which is the most important thing ...

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Tasty Cheeses to Top Salads and More

Cheese has always been a staple in salads and it pairs wonderfully with produce-rich dishes, among an endless list of other summer-friendly foods like burgers, pizzas and even desserts like ice cream, tarts and pastries. We’ve profiled some of the best cheeses for an easy, quick reference to complement your summer menu. Chevre In most U.S. markets, soft, fresh goat ...

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Customer Spotlight: State Street Grill

State Street Grill updates traditional favorites by infusing them with new unique ingredients. Owner Tom Hill has been in the restaurant business since he was 14, starting as a dishwasher and working his way up the ranks into management. When Hill noticed a neighborhood bar closing, he decided that his small town of Clarks Summit, Pennsylvania, needed a contemporary and ...

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Using Foraged Mushrooms in Your Summer Menu

Working with mushroom purveyor To-Jo Mushrooms, Maines is able to offer an extensive selection of truly specialty products. Keeping the chef in mind, To-Jo explores the globe searching for unique seasonal items to perfectly complement your current and new menu items for their Foraged Fresh Program. One way To-Jo communicates all the specialty options available is with their weekly Foraged ...

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Success Stories: Villa Borghese

Owners: Paul & Joe Porco Location: 70 Wildmer Rd, Wappingers Falls, NY 12590 Phone: (845) 297-8207 • www.thevillaborghese.com Open for over 40 years, Villa Borghese has become the premier catering venue in the Hudson Valley, hosting weddings, anniversaries, proms, and corporate outings. Villa Borghese got its start in 1971 as a restaurant serving Italian-American cuisine. Owners Stanley and Gino Porco ...

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The Small Plate Is A Big Deal

Sharable small plates have been on trend for years. But with consumers’ growing demand for local, sustainable meat and produce as well as their interest in communal dining and health, chefs and restaurant operators can capitalize on these cravings with small plates. “Appetizers, small plates, and accompaniments are becoming more of a draw,” says Darren Tristano of Technomic. “Highlighting the ...

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Words of Wisdom from Chef Fabio Viviani

Chef Fabio Viviani is always on-point. At this year’s food show, he provided a powerful keynote speech pulling from his 25+ years of experience in the restaurant industry. Read on for some of the most important takeaways. 1) Focus on small daily achievements. Make a list of the 5-10 things you want to change or fix about your business and ...

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