Chef's Blog

April 17, 2013

Green is on the Menu for Spring

from Chef Greg Allen Taylor

Spring is finally here! Here in the Pacific Northwest local restaurants are shaking off the Winter blues as they anticipate the bounty of the Willamette Valley and all the fresh produce, mushrooms, local troll caught Salmon and game birds.

Salads seem to rule the menu. This gives MINOR’S Ready to Use (RTU) sauces and concentrates a chance to shine in creative salad dressings. By using RTU sauces as a base for salad dressings, mixing them with equal parts vinegar, your favorite RTU sauce, flavor concentrate and olive oil will bring some culinary zip to these recipes.

My favorite springtime salad dressing is made from MINOR’S Honey Citrus Pepper RTU, garlic concentrate, olive oil and apple cider vinegar to compliment Seared scallops, heirloom tomatoes, goat cheese, avocado and micro greens. Try this and you’re sure to have customers blooming for more. Feel free to email me at for this salad recipe.

Good Eating! Chef Greg Taylor

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