Although easy in preparation, this recipe for Ham & Brie Stuffed Crepes will have your guests wondering “How the heck did they make that?” … It’s that good! Ease, flow and a labor-saving item make this a ham-dunk dish in any culinary operation.
Caramelized Ham & Citrus Dressed Beet Salad
March 15, 2021Caramelizing is the process of slowly extracting (cooking low & slow) either natural sugars or sugars that have been added during processing. Many hams have sugars added during the curing process, which makes ham perfectly suitable for caramelizing.
Glazed Ham with Cherries, Ginger Soda & Rosemary
March 12, 2021Glazing ham is one of the easiest and most straightforward ways to add multi-dimensional flavor to your ham without breaking a sweat. A good glazed ham is a simple, fundamental recipe to have in your arsenal of culinary tricks.
Family Takeout Meals – Still an Opportunity for Restaurants
February 19, 2021Since the impact of the COVID-19 pandemic “Family Style” offerings have jumped significantly at restaurants and foodservice operations.
Corned Beef Hash & Eggs – Reinventing St. Patrick’s Day Leftovers
February 15, 2021Turn your St. Patrick’s Day leftovers into a Limited Time Offer with corned beef hash; featuring tender pieces of corned beef griddle-crisped with potatoes, onions a few creative culinary touches…
St. Patrick’s Day – Corned Beef & Guinness with a Cocoa Twist
February 11, 2021Watch molasses, cocoa powder, Guinness and dill pickles come together for a mouthwatering holiday meal!
Rangeline Philly Steak Benedict
February 2, 2021Philly steak beef can be more versatile than the name implies. From being and add-in to the star of of a unique dish.
Chocolate Dipped Strawberries for Restaurants & Foodservice
January 25, 2021Both strawberries and chocolate are categorized as aphrodisiacs… so by coating a strawberry in chocolate you are creating the perfect storm of love.
The Many Faces of Biscuits
January 13, 2021Biscuits are on a top tier in the comfort food category, but there’s a lot of untapped opportunity for restaurants and food service operations using biscuits.
Episode 61 – Grow Your Foodservice Business with Content Marketing
November 19, 2020This episode explores the best way to be found, to be followed and to grow your foodservice business using the internet. That’s content creation, and it’s as important to your digital presence as the food you serve is to your dining room.
Making Dye with Your Dying Beets
November 3, 2020Beets are one of the most versatile root vegetables on the market. Beet juice is an all natural food dye that can add a layer of brilliant color to many dishes.
Episode 60 – Peer to Peer with Paul Saval
September 17, 2020If you work in the food industry, provide distribution services, conduct sales calls or are at all curious about the chaotic world and persevering positivity of an independent businesses over the past several months, this episode is a can’t miss.
Episode 59 – A Full Comp Crossover
August 3, 2020This episode brings timeless and relatable wisdom to the forefront of foodservice in a back and forth conversation between two podcast hosts reflecting on the ideas and advice shared by past guests.
Save Your Aging Bananas
June 25, 2020There comes a point when your bananas become limp, soft to the touch with a dark spotted skin that’s less than desirable in appearance and texture. But, there’s a sweet opportunity underneath that blemished peel…
What You See is What You Get
June 11, 2020Unfortunately not all new restaurant owners and chefs have the ability, or capital to outfit their kitchen or establishment with all the bells, whistles and gadgets one would envision being in the culinary space of their dreams.
Episode 58 – Marketing to the Checklist
June 8, 2020The idea at hand… What if foodservice operations used restaurant reopening checklists as a guide for marketing their businesses?
Delivering Normality in Foodservice
April 22, 2020Whether it be the weekly date night, family movie night, birthdays or anniversaries; your restaurant has the ability to create packages geared towards maintaining a feeling of normalcy.
Episode 57 – Video Marketing During the Covid
April 18, 2020In this special video and audio dual-edition of the Dennis Knows Food podcast, host Luke LaBree interviews Sal Marotta of SM Media Group on the creation and use of video in the foodservice industry.
Making the Most of Downtime in Foodservice
April 1, 2020In this video 5 foodservice professionals share their thoughts and advice on how restaurants and foodservice operations can make the most of their downtime.
The Thyme to Save Your Herb Stems is Now
March 25, 2020By simply submerging your herb stems, thyme, oregano and rosemary work best, in a container of vinegar you will soon have (after a resting period of a few days) an herbal infused vinegar…
Bacon, Rendering Phat Flavor
December 9, 2019Most establishments use bacon in some capacity. Those who do know there is normally a considerable amount of fat remaining from the rendering (cooking) process; in some cases nearly 20% of your bacon is rendered to the form of fat…
Feelings on Peelings
July 8, 2019There comes a point when we as restaurateurs need to evaluate all aspects of every product used within our business. This holds an important value when many kitchens produce a plethora of menu items from scratch…
To scale or not to scale?
May 20, 2019Gain tighter control of your costs by practicing good scaling. Allowing your scale the opportunity to eliminate guesswork will help keep profit where it belongs… within your operation.
Naked Cob… Corn off the Cob
May 6, 2019Although the corn kernels have been stripped away, the naked Cobb can still provide many layers of flavor. Personally, I’ve always used two easy fail-safe methods to extract every bit of flavor from the cob that can be used in other culinary preparations.
Scrape It, Don’t Scrap It!
March 18, 2019It’s safe to say we have all witnessed containers brought to the “dish pit” with a substantial amount of product remaining within the holding vessel. Although the remnant may appear to some staff as minimal, and not worth the time and effort to scrape the container, in my opinion it’s a wasteful practice…