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 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.
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.
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.
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 28, 2012
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.
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.
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