Tag Archives: Menu

Elements Of An Apple Pie

-By Chef Eamon Lee, CEC Though apples are native to Kazakhstan, and the first recorded apple pie recipe is from an English cookbook published in 1381, apple pie is thought of by many as the quintessential American dessert. Like so many other humble inventions, though the apple pie has roots elsewhere, it was American innovation that truly made it great. ...

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How to Use Apples on a Charcuterie Board

Apples are a wonderful addition to any charcuterie board. Their range of flavors from tart to sweet, counterbalances the salty and fatty cheeses and meats. We’ve profiled a few examples of how to best utilize apples on a charcuterie board. RUSSIAN BRINED APPLES Russian brined apples are created using a fermentation process that creates a living probiotic environment. This adds ...

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How to Incorporate NYS Apples On Your Menu

Apple flavors run the gamut, from sweet to tart and simple to complex. This makes it easy to integrate them into dishes that are either already on the menu or brand new, adding a touch of sweetness, texture, and depth of flavor. With about a third of customers buying more local and organic and 25% buying natural, chefs can cater ...

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Noodle Soup… a Fall Menu Must-Have


From chicken noodle to ramen to pho…a bowl of warm, savory soup tops the list of autumn must-haves. And with choices from nearly every type of cuisine, it’s easy to fit one into your menu. • Thai favorite tom yum is a sweet and sour soup that combines the exotic flavors of lemongrass, galangal, and lime leaves; soba noodles work ...

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5 Fall Fruits for Your Menu

fall fruits

Apples and pears dominate fall recipes year after year—yet there are many other flavorful choices. Why not feature figs, grapes, persimmons, quince, or red currant berries in this season’s menu? • Roasting grapes brings out their inherent sugars, providing a great contrast to savory dishes. Toss with olive oil, fresh herbs, and a pinch of salt for the perfect complement ...

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Cheeses For Your Charcuterie Board

A charcuterie board does not stand on cured meats alone. Cheese adds substance and heft to meat like nothing else. We’ve profiled some of the best cheeses to bring out the full flavor of charcuterie meats and pâté. TRIPLE CREAM This luxurious cheese contains more than 75% butterfat in its dry matter, which is, roughly 40% fat overall. It has ...

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How To Implement a Charcuterie Program in Your Restaurant

Charcuterie is a food trend that has proven to have longevity. Whether you already have a charcuterie program, or are considering adding one, Maines can help you take advantage of this burgeoning menu essential. Learn the benefits of a charcuterie program and then get professional insight into how to implement one. This includes advice from our trusted partners at Atalanta ...

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Apple Inspiration for Your Menu

apple slaw

We’ve profiled a few examples of how to best take advantage of an ingredient available fresh from our backyards – New York apples. Apple Cider Reduction Apple cider reduction is everything wonderful about fall, condensed into one syrup. It is pure, distilled essence of apple. Creating an apple cider reduction is as simple as boiling apple cider to one seventh ...

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Are You Leaving Money On The Table?

There are many menu engineering and merchandising techniques that can boost sales of a specific menu item. But which of your menu items deserve special sales and merchandising attention to maximize your menu’s profitability? Which menu items should be the focus of your sales efforts? Hint – don’t make your decision based just on food cost. One of the primary ...

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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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