August 26, 2014
Have you challenged one of my soups for the MINOR’S® Soup Recipe Contest? If not, take a look at how I used butternut squash and banana to get my bisque ready for battle. Enter your recipe before September 1st for a chance to win a trip to Bocuse d’Or in Lyon, France.
July 30, 2014
Behind the Battle: Have you braved the battle? If not, there’s still time to challenge one of my recipes for the chance to win a trip to watch the prestigious Bocuse d’Or culinary competition in Lyon, France. Simply enter your own soup creation into the MINOR’S® Soup Recipe Contest by September 1, 2014.
July 24, 2014
MINOR’S® Chef Steve Skomski knows how to get creative in the kitchen—especially when it comes to soup. For the MINOR’S Soup Recipe Contest he developed ten surprising soup recipes, each with a twist on the traditional. Think you can take them on? Challenge Chef Steve by creating your own soup recipes and you could win a trip to the prestigious Bocuse d’Or culinary competition in Lyon, France.
July 22, 2014
from Chef Mary Locke
As the summer season starts so do my cravings for the local farmer’s fresh, sweet corn. Florida corn has already hit grocers’ shelves but I’ll hold off until early August for the sweetest, crispest ears straight from the wagon on the side of the road.
July 15, 2014
Behind the Battle: Are you battling for Bocuse d’Or? If you plan on entering the MINOR’S® Soup Recipe Contest with a chance to win a trip to watch the prestigious Bocuse d’Or culinary competition in Lyon, France, you might be interested to know my inspiration for the Clam Chowder with Miso.
June 24, 2014
from Chef Allan Gazaway
Flavor is near and dear the hearts of every chef. So when someone declares a war on flavor, as one student did during our Latin Flavors presentation at Georgia Southern, it’s time to fight back the only way we know how.
November 5, 2013
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.
October 2, 2013
from Chef M. Brett Curtis
It’s essential to “mise en place,” French term referring to having all the ingredients necessary for a dish prepared and ready to combine up to the point of cooking. Kitchens today need to provide speed of service. What better way than having all the ingredients ready before your guests arrive?
September 17, 2013
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!!!
July 10, 2013
from Chef Brian Dragos
In 1969, at age 11, I started in the restaurant business working for my father Irwin (Red) Dragos, who was a huge MINOR’S fan! In 1971, I got my first big promotion from dishwasher to pantry boy (that was a big deal for a thirteen year old). One thing my father taught me was how to make all of the basic soups. One of my favorites is Cream of Mushroom soup. He taught me to use half MINOR’S Chicken base and half MINOR’S Beef base for the stock. To this day, I still use this short-cut. In the late 90’s, I owned a namesake restaurant called Brian’s in Chandler, Arizona. The Cream of Mushroom soup was such a hit among customers that they would call to make sure we would have it available as the Wednesday Soup of the Day before flocking to eat there!
May 9, 2013
from Chef Allan Gazaway
On a recent trip to Key Largo I had a chance to drop into Tasters Restaurant to try what the locals called “cutting edge cuisine”. After passing the strip mall location twice, I eventually found the inconspicuous restaurant and began to question our decision. However, what you couldn’t see from the road was the restaurant’s back deck that overlooks the tarpon-filled bay and vast mangroves.
April 17, 2013
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.
January 11, 2013
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.
December 13, 2012
No matter what you plan on cooking over the holidays; turkey, beef, lamb, goose or just plain chicken, the best part of any holiday meal is, for most people, the side dishes. The more the merrier I always say. Although most people would rank stuffing at the top of any list (with mashed potatoes a close second), it is always a creamy, cheesy, bubbly and crispy-on-the-top dish of scalloped potatoes that make people sit up and mention how long its been since they’ve had that 50’s culinary icon, au gratin potatoes. So here’s a great, simple recipe that never fails to please and goes with just about everything.
October 31, 2012
from Chef George Sideras
I come from a long line of hospitality workers .My grandfather, a native of Greece, came to the United States and found employment as a bus boy, waiter and finally learned the trade of being a Confectionary. My earliest memories of him were visiting him at his candy store in Cleveland. I can assure you that I was able to acquire a more than healthy appreciation for chocolate which continues to this day. His brother, my Uncle Ted, chose a different route in the industry. He started working in kitchens eventually rising to the role of chef. While I did not know each of my elders all that well (they passed on while I was a small child) I have been blessed with some relics of their careers. I have three pieces that I am incredibly lucky to have in my possession, a photo of my grandfather holding court in his Candy Store, a photo of my uncle in a small restaurant kitchen in South Dakota during the Great Depression (family lore has them even making their own soap) and a menu from when my Uncle Ted was chef at The Northern Grill in Butte, Montana.
October 10, 2012
Pad Thai is one of the best dishes ever created! In fact, Pad Thai has been considered one of the most delicious dishes in the world. So how does one go about making a dish that is native to Thailand and calls for things like galangal, kaffir lime leaves, red curry paste and fermented anchovy essence? To be honest, until now it was never easy. I’ve made Pad Thai the hard way for years, but with the new MINOR’S® Thai Red Curry Sauce, it couldn’t be any easier! MINOR’S Thai Red Curry Sauce has all the complex, hard to find flavors in it. All you need to do is toss it with the prepared rice noodles and finish it with a squeeze of fresh lime, some fresh mung bean sprouts and chopped peanuts – that’s it! If you really want to spice it up, add vegetables, chilies, chicken or shrimp. The hard work of getting the sauce right has already been done for you.
September 24, 2012
Rarely would you say that creating a great dish is as easy as boiling water, but sometimes, with a MINOR’S® product in the kitchen, it’s really that simple. One of my go-to kitchen staples that helps me deliver great flavor is MINOR’S Herb de Provence Flavor Concentrate. Never does a week go by when I don’t find myself pressed for time and in the kitchen trying to make a quick pasta dish for the family.
August 24, 2012
Do you like moist, flavorful poultry? How about moist, flavorful beef brisket? Or extra, flavorful shrimp? All of these and so much more can be achieved through the process of brining. Brining proteins results in juicy, full flavored product with just a few easy steps.
July 2, 2012
Making customers happy means many things to many people. It can suggest giving them exactly what they’re asking for or allowing them to customize their dish. However you look at it, all chefs have the same goal in mind – provide great tasting food while delighting the customer. One innovative way to keep customers blissful is to help them explore exotic flavors through an International Soup Station.
June 26, 2012
Every once in a while a chef hits upon a dish that takes on a life of its own. A dish, be it soup, salad, entree or dessert, that orbits the kitchen without any effort on the part of the chef. That’s what I experienced with my Vermont Cheddar and Ale Soup.
June 24, 2012
In 1996 I started working as a Kitchen Manager for a full service rib restaurant that had a massive salad bar. This massive salad bar had some of the usual items of the day: potato salad, hearts of palm, chocolate pudding, mixed greens, and to my surprise grilled broccoli! I thought I had seen everything grilled or BBQ but I was wrong. I watched the broiler cook perform afternoon prep as he pulled large broccoli spears out of a bus tray. The spears had been doused and tossed with Italian dressing and then drained off and put onto the broiler to char.