Chef's Blog

November 5, 2013

Bienvenidos! Home Grown Taco Craze is Here!

from Chef M. Brett Curtis

Taco trucks/shops are becoming the brick and mortar of every street corner in America these days. Why, you ask? Chefs and culinarians are making their dreams and inspiration come alive with amazing culinary masterpieces.

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September 17, 2013

Tapas , Tapas, Tapas!!!

from Chef Thomas Andresakes

Tapas restaurants and menus have been exploding all over the country lately, so I decided to visit a couple in my own backyard. I ranged from high-end restaurants such as Opa! and Jose Garces’ Amada in Philadelphia, to a more down scale, surfer-vibe restaurant called Surf Taco right here in Toms River, NJ. I saw that tapas doesn’t just describe Latin Cuisine any more. I found “small plates” in Greek, American and Italian restaurants as well. Items ranged from small fish tacos with a poblano aioli served in a plastic basket lined with parchment paper, to Feta Steak Fries, Grilled Octopus, Mini Crab Cakes with Red Pepper Pesto, and Crab Stuffed Piquillo Peppers baked in a clay dish. Each place was unique and had its own flare to it, which made each experience an adventure. What was common among all the restaurants was that it seemed like the Tapas brought fun into food. There was nothing pretentious about it. There were big, bold flavors incorporated in so many ways, representing so many international cuisines, with moderate to low prices, that they allowed everyone to enjoy many dishes. Tapas, Tapas, Tapas!!!

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January 11, 2013

The World of Low Sodium Diets

from Chef Allan Gazaway

Chefs are constantly challenged with coming up with new ways to make great tasting food. In this pursuit, many chefs incorporate a myriad of ingredients and techniques to achieve this goal. As chefs, we usually approach our work from a taste standpoint. With diners’ rising concern for varied nutritional options, such as low sodium menu items, chefs are challenged to create dishes without salt. We have to look at options to replace sodium with other flavors. As simple as this might sound, there can be negative effects on the dining experience by removing salt. Replacing sodium with different ingredients, such as rubs, sauces, and breadings, can enhance flavor when sodium is reduced.

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June 28, 2012

My Love Affair with Flavor

from Chef George Sideras

The memory of flavor is like a Polaroid snap shot. It is a frozen moment in time, slightly faded around the edges, blurry and soft focused. But as soon as you taste or smell that flavor or even the slightest notion of that flavor, the memory comes back, in sharp focus, fresh and glossy. Flavor, that combination of all our senses, creates memories for good or bad that cannot be easily forgotten. Its psychological, emotional and physical connections to our brains imprints our most powerful memories. Such is the memory of the best breakfast I have ever experienced.

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