Chef's Blog

March 31, 2016

Has the Casual Menu Become the New Way to Dine?

from Chef Christopher F. Donato

In my travels I see a mix of fusion-style menus in causal and fast casual restaurants. Often the menus lack the skill of classical cuts and sauces. Other than the occasional Eggs Benedict (which are now being cooked in the shell in a 64c water bath), where are the rest of the classic sauces and dishes? Sole Veronique, Steak Oscar, Beef Wellington, Bordelaise Sauce, Bechamel Sauce?

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July 7, 2015

Holland Days (part 1)

from Minor's

Recently I had the opportunity to travel to New Orleans to compete in a culinary event. Like any chef visiting New Orleans I was looking forward to trying out some of the local restaurants— perhaps one of those hidden gems that the locals all know about but never seem to make it onto the main travel guides. I was fortunate in that I had other foodies along who knew the local haunts and had made reservations in advance with some of the well-known chefs in the area. When I looked back on this trip, there was one common thread throughout the competition and my restaurant excursions: Hollandaise Sauce is hot and on everyone’s menu as much today as it ever was.

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