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ESSENCE OF MAINESserving you the best June/July 2014
“KicKed Up” entrée SaladS
red, White, and GreenS:The Art of Wine/Salad Pairing
are yoU capitalizinG on the popUlarity
of Salad?
2 ESSENCE OF MAINES June/July 2014A P a s s i o n F o r B R E A D ®
The Bakery de France Difference Since 1986, we have been famous for our authentic Artisan Bread making process. Our philosophy for baking good bread is a simple one: Use only the best ingredients and follow the time tested baking methods of true Artisan Bakers.
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June/July 2014 ESSENCE OF MAINES 3
20
101 Broome Corporate ParkwayConklin, NY 13748800.366.3669 | www.maines.net
All portion costs contained within are approximate. Please see your Maines Paper & Food Service Account Manager for pricing. We reserve the right to limit quantities. We are not responsible for typographical errors.
ESSENCE OF MAINESserving you the bestJune/July 2014
“KICKED UP” ENTRÉE SALADS
RED, WHITE, AND GREENS:The Art of Wine/Salad Pairing
ARE YOU CAPITALIZING ON THE POPULARITY
OF SALAD?
effective dates: June/July 2014
serving you the bestIN THIS ISSUE
5 CUSTOMER SPOTLIGHT The Ithaca Ale House Grill and Taproom
6 CHEESE MaRkETPLaCE Start of Cheese Life 2014
10 aRE yOU CaPITaLIzING ON THE POPULaRITy Of SaLad?
16 dINING TRENdS Pass the Toppings
18 SOCIaL MEdIa Get Your Fans Talking on Social Media
20 CHEf’S CORNER “Kicked Up” Entrée Salads
26 REd, WHITE, aNd GREENS: The Art of Wine/Salad Pairing
32 E & S SHOPPE Equipment and Supply
36 SUCCESS STORIES Dukey’s Cafe &
Watkins Glen Harbor Hotel
39 TakE THE QUIz Test Your Culinary Knowledge
STORIES aNd fEaTURES
June/July 2014
TRy OUT THESE ExCITING RECIPES:
page 8Fried ArtiChoke SAlAd with CelerY, rAdiSh, wAterCreSS, ANd GoAt CheeSe FoNdue
page 21kAle SAlAd with hAzelNutS ANd APPle
page 34rAw loCAl Sweet CorN ANd CuCumBer SAlAd with Buttermilk ANd VidAliA dreSSiNG, ANd SeAred BriStol SCAlloPS
page 37iriSh CheddAr, GreeN APPle, ANd heArtS oF romAiNe SAlAd with GreeN oNioNS, iriSh BACoN, ANd APPle Cider ViNAiGrette
page 38SuGAr SNAP PeA SAlAd with tuSCAN lettuCe, PeCoriNo, lemoN, ProSCiutto, ANd miNt
10
26
4 ESSENCE OF MAINES June/July 2014
When the temperature starts to soar, a cool, crisp salad seems like the ideal meal. Make
your restaurant the place to be when summer salad cravings kick in. We have loaded
this issue with article after article full of ideas on how to kick up your menu for summer.
You are sure to find ideas on improving “the left side of the menu” to better serve health
seekers, gluten-free guests, kids, and those who are just looking for a delicious meal.
Turn to Are You Capitalizing on the Popularity of Salads? (page 10) to read up on the
latest trend report with statistics and consumer sentiments regarding salad. How much
do salads factor in the decision on where to dine out? Where is the competition heating
up? What trends are cooling down? Find out inside.
To respond to skeptics who point out that restaurant salads are not all that healthy, we
did some research to provide a list of toppings that add to, rather than detracting from,
salads’ nutritional value. Read Pass the Toppings (page 16) for the skinny on ingredients,
methods, and cool health facts.
Red, White, and Greens: The Art of Wine/Salad Pairing (page 26) gives you
a fresh look on how to incorporate a salad into wine pairing. These tips are
perfect for raising the hospitality awareness, enhancing your guests’ dining
experience, and increasing the restaurant check averages.
In MaineSense, we couldn’t help but take one last look at the Maines
Food Show’s featured speaker, Danny Meyer, CEO of Union Square
Hospitality Group. His staggering success is reason to talk, and we are
continuing the conversation in The Secret Ingredients of Hospitality.
You will find principles and phrases worth incorporating into your
own hospitality philosophy.
As always, Maines is here to provide you with fresh ideas and recipes
year round. We know you’ll find something useful as you
open your windows to the summer air, and open your
doors to hungry customers.
Welcome!
Enjoy the issue!
June/July 2014 ESSENCE OF MAINES 5
cUStoMer SpotliGht
The Ithaca Ale House Grill and Taproom
The Ithaca Ale House’s slogan is
“American fare with modern flair.” We
couldn’t have said it better. People love the
flair of this all-American place. Just check
out the innumerable four- to five-star
online reviews or the recently won awards,
such as the “Best Burger” by 14850 Dining
Guide and “Restaurant of the Year” by
the Ithaca Times in 2011 and 2012. From
these successes, it is clear that owner
John O’Leary has found his niche in the
Ithaca dining scene, something many food
operators struggle with every day. In his
words, there are two types of restaurants:
special occasion restaurants and everyday
restaurants. He categorizes the Ale House
as the latter, under the title of “upscale
gastro-pub.” The Ithaca Ale House offers
high-end food with a low-key atmosphere.
Its unpretentious vibe draws in a mix of
customers: college students, business
professionals, and families.
In a recent interview with O'Leary, we
asked what makes his restaurant so
attractive. “Obviously the beers," says
O'Leary. "We have an extensive, ever-
changing, 20-tap craft beer selection from
brewers all over the country. Almost
daily, the beer menu is updated on
Facebook and Twitter and sent out to
customers. The menu lists a beer style
recommendation under each food item.
It’s important to me that the bar list
complements the menu.”
That’s not all that attracts guests.
Burgers are their best-selling items,
with many to choose from: the Perfect
Burger, the Surf and Turf Burger, which
is topped with a crab cake and spicy
Cajun aioli, and the Fat Kid Burger, served
between two grilled cheese sandwiches.
Then there is the regular release of new
items sure to win a following, like the
new Skillet Wings, which are deep fried
and tossed in wing sauce, heated in a
red-hot skillet so the sauce caramelizes,
and then topped with mozzarella and
crumbled blue cheese. Customers love the
many varieties of flatbread, as well, which
include Spicy Thai Lemongrass. O'Leary
names each unique recipe himself, but
is quick to say that without his awesome
staff, that uniqueness wouldn’t be
possible. They often come up with new
drink recipes and menu items that
he is happy to try. He says, “They all
contribute to the restaurant’s success.
They are the reason we see the same
faces dine here day after day.”
O’Leary opened the restaurant in
2006 and has been working with
Maines Paper and Food Service since
the beginning. “Maines goes above
and beyond for me,” says O’Leary. “I’m
approached all the time by salespeople
from other companies, but I have a great
relationship with Maines.” For O’Leary,
Maines is more than a company: “I have
the best sales representative, Cliff Tye. I
actually requested him because he is so
good. He has my back and is more than
just a representative.”
For the craft brew of the week, addictive
appetizers, or a quality burger, stop
in Mondays through Saturdays, 11:00
a.m.–1:00 a.m., or Sundays at 10:00 a.m.
for brunch. The Ithaca Ale House would
love to host you.
The IThaca ale house GrIll and Taproom
“Maines goes above and beyond for me.”
Business: The Ithaca Ale House Grill
and Taproom
Owner: John O’Leary
Location: 111 N. Aurora St.
Ithaca, NY 14850
Phone: (607) 256-7977
Cuisine: Upscale Gastro-Pub
Website: www.ithacaalehouse.com
6 ESSENCE OF MAINES June/July 2014
bStart of Cheese Life 2014Successfully introducing a new cheese to a friend is like introducing a future spouse.
inception
“Coming to Menus Near You”We witness the birth of a trend—typically started in the fine dining segment and often
borrowing from ethnic cooking.
Taleggio: One of the oldest cheeses from Italy is starting to find its way onto
sandwiches, pizzas, and cheese plates, thanks to the growing popularity of regional
Italian cuisines.
adoption
“Here to Stay”Edgy cheese adopted into fine dining.
Artisan Cheddar: Aged or flavor-induced cheddar is gracing burger, appetizer, and
sandwich menus.
Burrata: This cream filled mozzarella is being used to add layers of flavor to pizzas
and salads (especially those with beets, arugula, and prosciutto).
Queso Fresco and Cotija: Mexican and Latin American cheeses are being added to
ethnic dishes.
Gruyère: An upscale take on Swiss used in croque-monsieur, mac and cheese, burgers, and atop French onion soup.
Smoked Cheeses: Smoke’s robust flavor is elevating American classics like burgers, BBQ, mac and cheese, sandwiches, and
salads. Popular varieties include Gouda, mozzarella, and provolone.
cheeSeMarKetplace Cheese Choices
the MenU adoption cycle of cheeSeSEach cheese you use is at a particular stage on the Menu Adoption Cycle. Do you know what these stages are?
It is important to understand the characteristic differences of each stage. Trends in the adoption stage, for
example, are likely to continue growing, as they have (just) begun to gain broad support. Those in the inception
stage, meanwhile, are cutting edge, but may come with greater risk before hitting the mainstream.
June/July 2014 ESSENCE OF MAINES 7
b
b
UBiQUity
“Same Old, Same Old”A trend penetrates America’s midscale restaurants, establishing itself firmly in the
American mainstream.
Pepperjack: Used primarily to add heat to burgers and sandwiches. Some operators
have added padron and shishito peppers for a more unique, spicy flavor.
Bleu Cheese: Served on burgers, steaks, salad. No surprise there.
proliferation
“Playing It Safe”Cheese rapidly (and excessively) spreading in casual dining and chains.
Havarti: Versatile cheese that works well sliced, grilled, and melted on sandwiches or
in snacks. Pairs well with other flavors such as dill and Peppadew.
Asiago and Romano: Popular cheese in baking. Also popular for shaving atop bitter
salad greens or for replacing Parmesan in some Italian favorites.
Fresh Mozzarella: Continues to be added to menus in caprese salads and sandwiches.
Goat: Typically found crumbled on salads, spread on vegetable sandwiches, and added to four- or five-cheese pizzas.
Fontina: Popular pairing for ham or turkey sandwiches, and added to four- or five-cheese pizza or pasta.
Steakhouse Burger: Grilled sirloin burger topped
with cabernet demi-glace, creamy Havarti cheese, and
rosemary bacon.
Turkey and Havarti Roll: Smoked turkey breast, crisp
bacon, chopped scallions, dill Havarti cheese, and
cranberry chipotle sauce wrapped in a flour tortilla.
Steak and Portobello Melt: Beef tenderloin with
grilled portobello, crispy onions, and chive Havarti on
a rustic French roll.
Thanksgiving
Sandwich:
Turkey, cranberry
sauce, Havarti, and
Sriracha.
Fried Pickle Cheeseburger:
Cheeseburger topped with melted dill Havarti,
fried pickle chips, ketchup, and lettuce.
As Seen on MenusThe following is a sampling of how restaurants across the country have found
ways to utilize Havarti on their menus.
8 ESSENCE OF MAINES June/July 2014
FRIEd ARTICHOkE SALAd WITH CELERy, RAdISH, WATERCRESS, ANd GOAT CHEESE FONdUEYield: 1 entrée Salad
918594 4 artichoke hearts, halved and dried on towels
385117 ½ cup Breading pre-dip
010794 1 oz. fresh Goat cheese, crumbled
015500 3 oz. heavy cream
097137 1⁄8 cup inner celery leaves, stemmed
097526 ¼ cup italian parsley leaves, stemmed
097716 18 slices fresh radishes, sliced thin on mandolin
097825 1 cup Watercress, washed and stemmed
096190 2 tsp. fresh lemons, juiced
015230 2 tbl. californian extra Virgin olive oil
345029 pinch Sea Salt
345621 pinch Ground Black pepper
directionS
1. Make sure the artichoke hearts are dry before proceeding. lay them on
absorbent towels cut-side down overnight.
2. dredge the hearts in dry pre-dip. Bend back the leaves to open them
up. fry until dark golden brown and crispy.
3. While artichokes are frying, heat the cream in a sauce pan and whisk in
the goat cheese until it dissolves Keep warm.
4. toss the fried artichokes in a bowl with celery leaves, parsley, radishes,
watercress, lemon, olive oil, salt and pepper.
5. pool the fondue in the center of a serving plate. arrange the warm
artichoke salad in the center. finish the plate with a drizzle of olive oil.
10 ESSENCE OF MAINES June/July 2014
are You capITalIzInG on The popularITY of salad?
These days, healthy eating isn’t just talk. Many food operators have noticed that the scales have
tipped in the last 18 months as guests actively scour for healthy—yet delicious—menu options.
This is not a dining trend, but rather a lifestyle change that has taken root in many American
households due to the spread of food education via the Internet and television shows. Across
the spectrum, restaurants offering salad now face considerable competition from the retail
segment. The cultural movement toward healthy eating, along with the rise of the fast-casual
segment and retail prepared foods—both strong channels for salad—continue to keep
restaurant operators at attention. So how can you set yourself apart? How can you make your
salad menu something worth leaving home for?
June/July 2014 ESSENCE OF MAINES 11June/July 2014 ESSENCE OF MAINES 11
12 ESSENCE OF MAINES June/July 2014
The answer: one-of-a-kind salads. It’s vital for restaurant
operators to emphasize their uniqueness in order to keep
salad lovers coming through the door. Be curious to see how
far a salad can go and still be considered a salad. One-of-
a-kind also means taking a traditional favorite, like Caesar
salad, and making it better than that of your competition, or
as we will explain, making it an experience. Promoting your
salads as a “farm-to-fork” entrée is another way to stay a step
ahead of the competition. The left side of the menu is often
overlooked, but we want to take the time to reevaluate how to
capitalize on the popularity of salads.
Consumers expect variety and something different on the
menu. Catering to consumers’ need for variety when dining
out—while also striking a balance between craveable, healthy,
and innovative yet familiar offerings that justify price points—
will be important in driving salad purchases. Operators may
also have room to ramp up salad orders by promoting their
appeal across day parts and meal parts.
So let’s look at a few practical ways to promote salad’s appeal...
conSider all ShadeS of Green
Pick a sturdy lettuce for hearty ingredients and delicate ones
for lighter toppings. It’s important that the greens are torn
well. Diners don't want to swipe a huge leaf of lettuce across
their cheeks while they’re on a date. Remember, trend trackers
are reporting that 2014 consumers are on the lookout for
locally grown produce. Salads are a great way to work them in.
Chicories and bitter greens
Mesclun
Kale
Romaine
Here are some leafy favorites that are making their way
back in 2014:
Crab Louie: A cold dish in which lump crabmeat on a
bed of lettuce is topped with a dressing of mayonnaise,
chili sauce, cream, scallions, green pepper, lemon juice
and seasonings. The crab can be garnished with a
quartered tomato and a hard-cooked egg.
Green Goddess Salad: Green Goddess is a salad
dressing, typically containing mayonnaise, sour
cream, chervil, chives, anchovy, tarragon, lemon juice,
and pepper. This delicious dressing, created at the
Palace Hotel in San Francisco in the 1920s, has never
gone out of style. Anchovies are in it, but capers make
a worthy stand-in.
The Tableside Salad: A tableside salad prepared
right in view of the guests, partly for show, partly
because the ingredients in the dressing are best
served when first emulsified. Maybe it is time to show
the flair and showmanship that have traditionally
been part of the Caesar salad experience. This is an
impressive way to take a traditional salad that every
restaurant offers, and make it a unique experience
diners can find only in your restaurant.
WarM appetizer Salad... BUt Still Salad
We’ve checked the word salad in the dictionary, and it
doesn’t necessarily have to be cold. In fact, warm salads
are on the rise. They satisfy the desire for fresh produce
and warm comfort.
Warm salad of roasted squash, prosciutto, and
pecorino.
Orange, asparagus, and broccoli warm salad.
Warm green beans, new potatoes, sliced eggs, and
grilled onions.
June/July 2014 ESSENCE OF MAINES 13
Salad StatiSticSdo salads matter that much? consumer trend reports
from 2014 reveal insights into consumer preferences for
salad. according to a news release from Technomics,
more than 43 percent of consumers strongly agree that
they visit certain restaurants specifically because they
enjoy the salads those restaurants offer.
Other findings:
sixty percent of consumers say it is important that
salad be bundled with other items.
consumers want to try new and unique salads.
Twenty-one percent say they purchase salad
because they want to try new varieties.
Kale, chopped, and grain-based salads are trending
forward at the restaurant-chain level and in the
retail space.
leading salad proteins in the top 250 limited-service
restaurant chains: chicken, 36.2 percent; bacon, 8.6
percent; ham, 4.4 percent; and turkey, 3.6 percent.
consumers are more likely to purchase and
willing to pay more for a salad that is premium (35
percent), natural (31 percent), local (30percent), and
preservative free (30 percent).
hold the lettUce
Here are some great salads that don’t come in green.
Vegetable Rainbow Salad: Combines some of the
most exciting food trends into one amazing recipe:
pickled vegetables, uncommon produce, ancient
grains, and a cross-cultural dressing that includes
miso and chipotle chile in adobo.
Southwestern Black Bean Salad: There are
hundreds of variations on how to combine black
beans, corn, and other Southwestern ingredients.
The secret is the balance of flavors.
Cara Cara Orange Salad: For the chilly months, we
love using the citrus fruits that are in season, like the
cara cara orange in a citrus fennel salad.
Cool Shrimp and Avocado Salad: This simple
salad, accented by lime and red onion, may be light
and fresh, yet the premium ingredients allow for a
solid profit.
creatiVe MarKetinG
Some restaurants have started allowing customers to
create their own custom salads, selecting items from
lettuce to toppings. Some take pre-orders online with a
simple checklist format, others do it right at the counter,
and still others offer this option with a traditional sit-
down lunch. Guests love to be in the driver’s seat, and
they love when they can take the salad creation into their
own hands.
Also, some may think that “kids” and “salad” don’t belong
in the same sentence. The truth is that many parents
aren’t comfortable with the options a typical kid menu
offers. Junior garden salads are crawling into menus
because moms and dads are asking for them. Leave out
the mushrooms and onions, but load up on carrots and
cucumbers. Putting kids’ salad in colorful buckets is also
a help when getting kids to eat their veggies and when
pleasing parents who want their children to eat more
than French fries.
14 ESSENCE OF MAINES June/July 2014
16 ESSENCE OF MAINES June/July 2014
dininG trendS
The best salads are those that have toppings with a mix of textures—crisp, soft,
crunchy, colorful, salty, or sweet. At the same time, consumers are learning that
the more toppings on a salad, the more calories it packs. The good news is that you
don’t need to stick with a bland salad. Certain toppings can be both a great source of
nutrition and incredibly delicious. Here are a few helpful examples of toppings with
great texture for guests who want the “skinny menu.”
paSS the toppinGS Salad Toppings That Add Nutritional Value
GlUten-free roaSted chicKpeaSPeople love chickpeas because they are an easy way
to get in a good amount of protein and fiber. One
serving of chickpeas (1/2 cup) yields 6 grams of
protein and 5 grams of fiber, with no fat or sugar.
And when you roast them in olive oil, you get a
crispy, crunchy, salty, and healthy bite that makes a
perfect salad topping.
crUnchy SWeet potato Salad toppinGWe love salads with a mix of textures: cold, crisp, soft, and
crunchy. Croutons are wonderful, but they don’t add much
nutrition, even if they are whole wheat and baked. Sweet potatoes
are delicious and are also loaded with antioxidants, which we all
need more of in our diets. They make a crispy, sweet, nutritious,
and unexpected topping for a salad. Just cut the sweet potatoes
thinly on a mandolin fitted with the crinkle blade. Toss them with
olive oil, salt, and pepper and bake at 200 degrees for 45 minutes.
Sweet potatoes become crispier as they cool.
New Ideas and Inspirations
June/July 2014 ESSENCE OF MAINES 17
Features of the Pomegranate
Most powerful antioxidant of all fruits
Potent anti-cancer and immune-supporting effects
Inhibits heart attacks, strokes, and embolic disease
Lowers cholesterol and other cardiac risk factors
Lowers blood pressure
Shown to inhibit many forms of cancer
May have benefits to relieve or protect against
depression and osteoporosis
poMeGranate SeedSTossing fresh pomegranate seeds on a salad is a
brilliantly colorful, crunchy, and nutritious addition.
We suggest this topping for a jicama, avocado,
cucumber, and mango quinoa salad, or a pear, red onion,
gorgonzola, pecans, and spinach salad. The pomegranate
is one of the oldest known fruits, and yet it is seeing a
recent surge in popularity due to new discoveries about
its nutritional value.
picKled red onionSHow beautiful are these? A sweet and salty vinegar brine,
peppercorns, and a few spices are really all you need to turn
sliced red onions into crave-worthy pickles. Even for guests
who aren’t fans of raw onions, these tender, sweet-and-tart
pickles might be just their speed. Besides being an amazing
topping on salad, they are great on sandwiches, burgers,
sliders, pitas, and tacos, or cooked in omelets and other
egg dishes. Really, you can add them to pretty much
any savory dish for a pickled burst of flavor. And
of course, they develop a delicious purplish-
pink color as time passes.
18 ESSENCE OF MAINES June/July 2014
Social media marketing for businesses is all about the fan en-
gagement. Getting your fans to talk to you, like your posts, and
share them is how you will grow your fan base and ultimately
increase sales. Try some of these tactics to spark conversations
with your fans:
photoSA picture is one of the simplest ways to catch someone’s at-
tention, as it is more visually appealing than the average post.
When fans are scrolling through their news feeds, the large,
colorful images are the ones that get them to stop.
photo captionSPost a fun photo and ask fans to come up with a caption. This
combines the pros of posting a picture and offering fill-in-the-
blank posts.
aSK QUeStionSAsking questions is probably one of the easiest methods to get
fans to comment and share their thoughts. You will get more
engagement by keeping questions short and simple. Questions
that require the audience to choose—Which would you prefer?
Left or right?—generate a large amount of comments.
tipSSocial media is great for posting short tips, ideas, and informa-
tion for your fans. People love to share little pieces of informa-
tion online, especially if it makes their lives easier.
VideoSVideos offer a very high level of engagement on social media.
Instead of simply posting your specials for the night, take a
short video of your chef preparing the dish, explain what makes
it unique, and include a final shot of the finished dish. Keep the
video as short as possible so you won’t lose your audience.
SpecialS, featUreS, SeaSonal diSheS, and drinKSTake a picture of your special for the evening and post it with
a brief description. Using an app like Instagram can give you a
great-looking picture that you can upload to Facebook.
eVentSTake pictures of any events you cater and create a special
album on your Facebook page for the events.
entertainMentPost pictures of any bands or entertainers performing at your
restaurant and try to get a conversation going.
coMMUnity inVolVeMentTalk about community events you are involved with. People
love to know that businesses give back to the community, so
make sure to post if you sponsor any community events or
fundraisers, or make any donations.
neW MenU iteMSIf you are adding new dishes or drinks to your menu, take a
picture and post about it on Facebook to entice your fans to
try it. You could even offer a Facebook special for anyone who
comes in and mentions the Facebook post.
Social Media By Alissa Strong
GeT Your fans TalKInG on socIal medIa
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Button Red
Picasa
Feedburner
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Paypal
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Bing
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Heart
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Button Light Blue Button Yellow
Meetup
Drupal
Yelp
Star
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IconDock Foursquare
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Ember App
Hyves
Delicious
Slash Dot
Newsvine
Yahoo
Microsoft
App Store
Qik
Tumblr
Behance
Friendster
RSS
Flickr
MySpace
Mixx
FriendFeed
SlideShare
Yahoo Buzz
MSN
Amazon
Vimeo
WordPerss
Design Float
Bebo
StumbleUpon
Skype
YouTube
Netvibes
Apple
Last.fm
Viddler
Blogger
Deviant Art
Squidoo
Retweet
Digg
Technorati
Google Talk
AOL
MobileMe
Mister Wong
Virb
Posterous
Design Bump
Share This
Update #1
Update #2
Google Buzz
Ebay
Gowalla
Podcast
Button Red
Picasa
Feedburner
ICQ
Paypal
Button Blue
Button White
Bing
WordPress (blue)
Metacafe
Heart
Button Orange
Button Light Blue Button Yellow
Meetup
Drupal
Yelp
Star
Green
IconDock Foursquare
Identi.ca
Ember App
Hyves
Delicious
Slash Dot
Newsvine
Yahoo
Microsoft
App Store
Qik
Tumblr
Behance
Friendster
RSS
Flickr
MySpace
Mixx
FriendFeed
SlideShare
Yahoo Buzz
MSN
Amazon
Vimeo
WordPerss
Design Float
Bebo
StumbleUpon
Skype
YouTube
Netvibes
Apple
Last.fm
Viddler
Blogger
Deviant Art
Squidoo
Retweet
Digg
Technorati
Google Talk
AOL
MobileMe
Mister Wong
Virb
Posterous
Design Bump
Share This
Update #1
Update #2
Google Buzz
Ebay
Gowalla
Podcast
Button Red
Picasa
Feedburner
ICQ
Paypal
Button Blue
Button White
Bing
WordPress (blue)
Metacafe
Heart
Button Orange
Button Light Blue Button Yellow
Meetup
Drupal
Yelp
Star
Green
IconDock Foursquare
Identi.ca
Ember App
Hyves
Delicious
Slash Dot
Newsvine
Yahoo
Microsoft
App Store
Qik
Tumblr
Behance
Friendster
RSS
Flickr
MySpace
Mixx
FriendFeed
SlideShare
Yahoo Buzz
MSN
Amazon
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—Alissa Strong Digital Marketing Manager for Maines
20 ESSENCE OF MAINES June/July 2014
chef’S corner
With the increasing focus on healthy menu offerings and produce-based options, you may want to
take a look at your salad selection to make sure you have an array of tempting entrée salads that your
customers can order for lunch or a light, wholesome dinner.
And that doesn’t mean adding a chef salad to the menu and calling it a day. The salad section can and
should get as much attention as the appetizer and entrée listings, particularly in an establishment
that serves lunch. In fact, according to Technomic’s Salad Consumer Trend Report, 70 percent of
consumers surveyed would like to see more variety from the salad section of the menu.
By Chef Eamon
“KicKed Up” entrée SaladS
June/July 2014 ESSENCE OF MAINES 21
like all salads, this one is infinitely adaptable. Swap out
different nuts, replace the apple with dried cranberries or
cherries, or add thin slices of radish for a peppery punch.
dressing:
096189 zest of 1 lemon
096189 1 tbsp. Juice
305605 1 tbsp. apple cider Vinegar
331121 1 tsp. Grainy Mustard
306362 2 tsp. honey
340620 ¼ tsp. Salt
345621 ¼ tsp. freshly Ground pepper
015231 ¼ cup olive oil
Salad:
021317 2 Bunches Kale, cored and roughly chopped
096043 1 crisp apple, julienned
096256 ¼ cup hazelnuts, toasted and roughly chopped
097471 2 Green onions, thinly sliced
dIRECTIONS
in a jar or bowl, shake or mix together the first seven
dressing ingredients—from the lemon zest to the
pepper—to dissolve the salt and honey. add the olive oil
and shake or mix again until the dressing has emulsified.
add the chopped kale to a large bowl, pour on the
dressing, and toss well. refrigerate for at least an hour
to let the dressing soften the leaves. When ready to
serve, add the apple, hazelnuts, and green onions,
tossing everything together.
kALE SALAd WITH HAzELNUTS ANd APPLEYield: 4 to 6 servings
Chef Eamon Lee
the iMportance of Kale
Kale has become a culinary hot topic over the past few
years, but it wasn’t until I recently tried a kale salad
that I became obsessed. The greens were dressed with a
vinaigrette spiked with grainy mustard and sprinkled with
paper-thin radishes. I asked for seconds. Turns out, I have
been seriously missing out. Since then, I’ve started playing
with the addition of other ingredients, such as apple for
some sweetness and hazelnuts for crunch. And unlike other
salads, dressing it in advance actually improves the salad, as
the vinaigrette helps soften the otherwise tough leaves. A
nutritional powerhouse, full of beta carotene and calcium as
well as vitamins K and C, kale should transcend trends.
But, of course, as with anything that becomes a widespread
hit, there is bound to be a point in time when people begin
tiring of it and want to move on to the next hot trend.
But the trend of health-conscious diners continues to grow.
To satisfy your customers’ desire to eat healthy foods, create
an entrée salad that lets them have their salad—and eat it
too! When prepared as an entrée, salads are anything but
an ordinary starter. They may include a number of greens,
vegetables, fruit, nuts, cheese, or meat, and with so many
varieties of flavored dressings available, the salad can be
reinvented in limitless combinations.
The entrée salad may be offered meatless or with a variety
of protein options. Using upscale ingredients can also give
salad its star power, and exotic or unexpected ingredients
can position your entrée salad as particularly memorable.
Dressings can balance the flavors of the salad ingredients, or
may infuse the ingredients to give added dimension to the
overall flavor of the salad.
Put these salads on the menu to give your customers variety
and a break from the traditional entrée plate.
Entrée salads tend to be lighter, more colorful and textural,
and they provide an opportunity to feature seasonal
fruits and vegetables. With the advice we’re getting from
nutritionists about increasing fruit and vegetable intake and
lowering meat consumption, entrée salads such as these are
becoming more popular.
22 ESSENCE OF MAINES June/July 2014
chef’S corner By Chef Eamon
KicK Up the protein
Turn any salad into a quick, healthy meal by incorporating
some kind of lean protein. Top salads of all kinds with
grilled fish, steak, tofu, tempeh, chicken, or beans (we like
white beans or chickpeas). The protein combined with the
vegetables will make for a satisfying yet light meal perfect for
at-work lunches and busy weekday dinners.
Today’s proteins go beyond the mainstream beef, chicken,
and seafood as operators add less traditional protein options
such as fava beans, bulgur, quinoa, kidney or garbanzo beans,
cottage cheese, and hard-boiled eggs to entrée salads.
add a healthy crUnch
There’s something about crunchy foods that keeps us coming
back for more, and one of the easiest ways to keep salads
interesting is to kick up the crunch factor. Skip croutons in
favor of more nutritious additions. Raw or toasted walnuts,
chopped pecans, sunflower seeds, pumpkin seeds, chia seeds,
and extra-crispy vegetables like radishes, fennel, and jicama
are great additions for a crunchier salad.
add Seafood
Seafood also helps to turn simple salads into exotic entrées.
Scallops are another stunning salad ingredient when sprinkled
with curry powder, seared in hot oil and placed atop a mix of green
beans and Belgian endive dressed with vinaigrette and truffle oil.
Or, make a simple smoked salmon salad by mixing baby greens
with red onion and cherry tomatoes tossed in balsamic vinaigrette
and drizzled with capers.
Try a wild Alaskan salmon salad, which features ginger-glazed
salmon served on a bed of spinach with feta cheese, sunflower seeds,
mixed greens, edamame, wonton strips, cilantro, and red onions.
eXperiMent With different GreenS
If you’ve been relying on one type of lettuce for every salad, it’s
time to experiment with other greens. If you always use romaine
lettuce, try butter lettuce, baby kale, arugula, spinach, finely
chopped Swiss chard, watercress, or a combination of a few. Rotate
through different salad greens each week.
Or switch up the base. Rather than using lettuce as the base of
your salad, you can create a hearty, meal-worthy salad by using
rice, quinoa, couscous, barley, or whole wheat pasta as your
base. Start with your cooked grain or pasta and add chopped
vegetables of your choice. Cherry tomatoes, bell peppers, celery,
carrots, peas, and sautéed greens like kale or Swiss chard go well
in grain or pasta salads.
June/July 2014 ESSENCE OF MAINES 23
top With a cooKed eleMent
Salads get infinitely more interesting when you add a cooked
element to them. In addition to raw vegetables, think about
cooking some to keep what’s in your salad bowl from getting
boring. Pan-fried mushrooms, grilled zucchini and eggplant,
or roasted cauliflower, broccoli, asparagus, or Brussels sprouts
work particularly well in salads.
ethnic flaVorS
Ethnic flavors continue their popularity with entrée salads.
Focus on Mediterranean, Middle Eastern, and other
international fare. Try a mujadara salad that consists of lentils,
cracked wheat, and onions, or a Mediterranean chicken plate,
featuring grilled, spiced chicken breast, tabbouleh, and hummus
on a bed of baby spinach, garnished with Kalamata olives and
ripe tomatoes dressed lightly with a toasted spice yogurt. Or
spice it up with a grilled falafel patty served over greens. Olive
oil will offer a flavorful base for grilled shrimp, garlic, hummus,
and roasted veggies.
24 ESSENCE OF MAINES June/July 2014
chef’S corner By Chef Eamon
add frUit
Sweeten up your salads by adding fruit. Not only will you be
getting a nutrition boost, fruit is a simple way to incorporate
new flavors and textures into your salads. Berries, grapes, orange
segments, thinly sliced pear, peaches, and nectarines add subtle
sweetness and lots of healthy textures.
Serve a strawberry chicken salad over spinach. Or a grilled
chicken salad that includes walnuts and Craisins. Add grilled
chicken to field greens and top with feta cheese, walnuts, and
mandarin oranges. Dress with a fat-free raspberry dressing.
Another popular option is a salad made with salsa, pineapple, and
chicken marinated in teriyaki sauce, served with mixed greens,
tortilla chips, and a Dijon mustard and lime juice dressing.
entrée SaladS increaSe profitS
In addition to satisfying your customers’ desire for healthy
menu options, revitalizing the entrée salad options in your
restaurant can increase your bottom line profitability.
Adding protein to salads not only allows you to beef up the
nutrition factor of entrées already perceived as healthy, but
you can also beef up the selling price.
Who’d have guessed it? Perched right up there with the
reliable money makers–fries, burgers, pizza–sit entrée
salads, having muscled their profitable way onto a growing
number of menus by offering customers just about
everything they could ask for in a meal. After all, entrée
salads reward their consumers with plenty of perceived
value, lots of flavor and texture combinations, a protein
element, and the feeling that they’ve just done something
healthy for themselves in a very delicious way that involved
sacrificing neither taste nor satisfaction. What’s not to like?
The University of Iowa has offered entrée salads in its
operations for about three years now. But just this past
January, the school rolled out a new batch of “restaurant-
style” meal salads in response to customer requests. The
plan worked. Since unveiling the new and improved salads,
operators there have noted a 30 percent increase in sales,
while still keeping food costs in line.
June/July 2014 ESSENCE OF MAINES 25
Salad tipS and adVice
Let’s get something straight. If diners order an entrée salad, they
are looking for something sensible to eat. The presumption is
that the salad is not a calorie bomb. And they don’t want to be
left hungry. It’s called an "entrée" for a reason.
So why do so many restaurants offer such “weak” options?
What Not to Do:
Offer a salad that is too small.
Not filling.
Calorie bomb.
Not tasty.
Too much dressing or bland dressing.
Devoid of good veggies—real green veggies. Too many
salads have cucumber, carrot, and tomato. These are fine
but there needs to be much more.
Too many caloric treats and not enough bulk.
What to Do:
Serve it in a bowl and don’t be stingy
with the greens. Ensure that it’s nearly
overflowing. It makes the customer happy.
Offer flavors, e.g., Mexican, Asian,
Italian, traditional, etc., and then offer
accompaniments that go with the theme.
Get with the salad dressing program. Oil has little
flavor, and when a customer requests the dressing on
the side and it’s oil based, it’s really hard to get any of the
flavors without a ton of caloric oil. Ask your customers:
Do they use oil dressings at home—ones that separate? I
doubt it. Dressing should burst with flavor and not require
constant mixing.
Use a 2:1 ratio. What’s this? An easy formula for creating
a veggie-heavy salad. For every “treat” topping, there
should a minimum of two real veggies. Any entrée salad
should have about three treats (nuts, croutons, berries,
avocado, cheese, sun-dried tomatoes, bacon bits, olives,
etc.) and then six veggies (steamed broccoli, green beans,
red pepper, mushrooms, grilled zucchini, red onions,
tomatoes, etc.).
Fresh herbs can do wonders. Sprinkle fresh basil on an
Italian-flavored salad and it will come alive.
Mix up the greens. Arugula and spinach are much more
interesting than romaine.
Don’t forget the protein. It should always be just as good
as what is offered on the rest of the menu, and it should be
grilled or prepared in a healthy manner.
The Caesar salad exception. None of the above really
applies to a Caesar. Anyone ordering a Caesar knows
it’s not healthy. And those ordering one appreciate the
calories! It’s a treat on its own.
26 ESSENCE OF MAINES June/July 2014
red, White, and GreenS:The Art of Wine/Salad Pairing
June/July 2014 ESSENCE OF MAINES 27
12
loSe the acid BUt not the zinGThe salad dressing is the most difficult component to match
with wine because of its very nature, which is acidic. A
straight “one part red wine vinegar to three parts olive oil”
dressing is too sharp to work with wine. Too much aggressive
acid will make the wine taste flat and dull. What to do?
Avoid the “war of acids” by keeping acids in balance. Cut
down on the amount of vinegar in the recipe. Replace part
or all of the red or white wine vinegar in a recipe with
balsamic, sherry, or rice wine vinegar, which have fuller,
mellower flavors.
Use alternatives to vinegar that are intense, but not sharp,
such as a few tablespoons of rich chicken, veal, fish, or
vegetable stock. You can also use Worcestershire sauce, soy
sauce, juices from roasted meats or vegetables, or roasted
garlic purée.
Fruit juices match wine easily. Use lemon or lime juice, but
think also of orange juice, apple cider, cranberry juice, or
any fruit juice with a bright flavor.
A super fruity olive oil or a toasty note from nut oil can
make an important link with wine.
Dress salads with the very best extra-virgin
olive oil you can find and afford. As European
winemakers (many of whom also produce olive oil)
have always known, supple, peppery, citrusy olive oil
is one of the greatest partners wine has ever had.
Be Green friendlySome lettuces intensify bitterness in wines, while other
greens come in all kinds of flavors—spicy, peppery,
nutty, tart. As a general rule, match rosés, tart
whites, and lighter reds like pinot noir with salads.
Strong peppery greens will want a wine with some
spiciness to it, like Zinfandel or Petite Syrah. And
when in doubt, offer a sparkling wine, because
like salad itself, bubbly is light, refreshing, and
infinitely satisfying on a summer evening.
Today’s salads are main events, full of vibrant colors and dimensions of
flavor. When built with the right ingredients, they can be the perfect
partners for a full range of wines, from crisp Sauvignon Blanc to
buttery Chardonnay to earthy Côtes du Rhône. Even off-dry Rieslings
and Gewürztraminers can match salads that have sweet notes.
HERE ARE SOME HELPFUL TIPS:
When a guest orders salad for an entrée, do not, we repeat, do not remove the wine list.
28 ESSENCE OF MAINES June/July 2014
3BUild a BridGe“Bridge” ingredients make salad wine-friendly due to their
natural affinity with wine. They complement, contrast,
or sometimes mitigate their wine partners. Here is a
comprehensive list of “bridges”:
Fresh Berries and Cherries: Picks up the ripe berry flavors
of Beaujolais and pinot noirs and even hearty Cabernets.
Slice of Sweet Pear: Similar to the sweetness in an off-dry
Chenin Blanc or Riesling.
Serrano chile-laced dressing: Contrasts with slightly
sweet, spicy, lower alcohol Gewürztraminers (the chiles’
heat tends to heighten the taste of alcohol in wine).
Grilled Beef or a Round of Smoked Mozzarella: Plays
down troublesome tannins in a robust red wine that
would otherwise be too much for a simple salad of greens
and vegetables.
Herbs: Lots of wines have herbal notes in them, including
Sauvignon Blanc, Cabernet Sauvignon, and Merlot.
Crisp, Raw Vegetables: Demand a wine with texture.
Roasting Vegetables: Roasting concentrates flavors and
brings out natural sweetness. Works well with deeper, richer
wines like Zinfandel and barrel-aged Sauvignon Blanc.
Grilled Vegetables: Link the toasty, woody flavors with wine
that's “seen some oak,” like a barrel-fermented Chardonnay.
Mushrooms: Make a salad more earthy and full-bodied.
A red wine, such as pinot noir, is welcome.
Apple, Pear, Melon, and Tropical
Fruit: Complement flavors common
in Riesling, Chardonnay,
Sauvignon Blanc, Semillon, or
Gewürztraminers.
Dried Fruit—Figs,
Cranberries, Apricots and
Raisins: Link to wines with
bright fruit notes, such as
Grenache or Gamay.
Croutons: Toasted or grilled bread in a salad works nicely
with slightly oaky wines.
Nuts: Toasted nuts complement slightly oaky toasty wines.
Cheese: If the cheese is very salty, like a blue cheese, pair it
with a slightly sweet wine, such as an off-dry Riesling. Dry
aged cheeses, like Parmesan or Asiago, with their toasty,
buttery flavors, link wonderfully to barrel-fermented and
aged Chardonnays.
Anchovies: Offset their pungent saltiness with a very fruity
and possibly even a somewhat sweet wine, like a California
or Washington State Riesling. The same is true for Chinese
chicken salad with soy sauce dressing.
Meats, Seafood, Poultry: Tames tannins and acids. Pair
each with the same wines you'd use when pairing any entrée.
June/July 2014 ESSENCE OF MAINES 29
coBB Salad With smoky bacon, creamy avocado, tangy blue cheese,
and juicy tomatoes, Cobb salad pairs well with a variety
of wines. A bottle of fragrant Gewürztraminer contrasts
with salty, creamy notes, while an earthy pinot noir
enhances the meaty bacon.
Salad With cUrried chicKenEnhance sweet-tart curried chicken salad with an
aromatic white wine like Viognier, a full-bodied white,
or Torrontés, a dry floral white from Argentina.
niçoiSe Salad With tUna Rosé is a natural match for the tangy, salty flavors.
Choose either still or sparkling—both are dry,
refreshing, and evocative of the South of France, where
this dish originated.
Salad topped With Spicy Meat A low-alcohol wine, such as slightly sweet Riesling or
fruity red Beaujolais, will complement a complex salad
without fanning the heat.
all GreenS With green salads, think “green” wines. The wine with
just about the greenest flavors in the world is Sauvignon
Blanc (also called Fumé Blanc), which has a sassy, bold,
herbal tilt. For a lighter green note, go with Pinot Grigio.
LET’S GET STARTEd: PAIRING IdEAS
30 ESSENCE OF MAINES June/July 2014
Binghamton Lamb Spiedie Kabob 1 oz. Beef Chimichurri Kabob 1 oz. St. Andres Triple Cream Cheesecake Dessert 1 oz. Mini Breakfast Quiche 1 oz. Breakfast Quiche 5.5 oz Round
OVER 20 ITEMS IN STOCK AT MAINES
Handcrafted Hors d’oeuvres & Desserts
Country Clubs, Catering and Special Events!
32 ESSENCE OF MAINES June/July 2014
e & SShoppe
Equipment and Supply
StYle-mY-SAlAd tABlewAreHigh-quality, long-lasting tableware to impress your guests and make your specialty salads look their very best.
NEW! Sonoran haMMered BoWlS With handleS froM World® taBleWare
Introducing four new handled bowls from World Tableware!
Constructed out of Type 304 stainless steel and hand-hammered to
a rich finish, these bowls will keep their shine and luster beautifully!
Perfect for appetizers, salads, desserts, or side dishes. And because
of the high-quality stainless steel, they’ll resist rust and corrosion
nicely too. The bowls are sturdy with a heavy gauge, and the handles
are welded on with strength and durability in mind. An investment in
these bowls will come back in profits for a long time to come!
761701 10663114353966
10 oz. Hammered Bowls w/Handles 1 6# .1
761702 10663114353973
16 oz. Hammered Bowls w/Handles 1 7# .4
761703 10663114353942
18 oz. Hammered Bowls w/Handles 1 7# .4
761704 10663114353959
32 oz. Hammered Bowls w/Handles 1 10# .5
haKone™ dinnerWare froM World® taBleWare
Bold new Hakone (ha-ko-nay) dinnerware is perfect for
operators seeking a unique Asian-inspired look. Four
interesting shapes to complement food presentations
beautifully. Available in a multicolored reactive glaze for
stunning aappearance. The turquoise wells are ringed by
rust-colored, then dark brown enamels, each with a one-
of-a-kind application. Value prices combined with superior
quality equate to outstanding value!
BF-6 10663114350989 6 ¼" Square Plate 3 38# 1.0
BF-10 10663114353690 10 ½" Square Plate 1 30# .9
BF-11 10663114349204 11 ½" x 5" Platter 1 15# .5
BF-14 10663114353683 14 oz. Mug 1 15# .8
BF-31 10663114353706 31 oz. Bowl 1 31# 1.0
June/July 2014 ESSENCE OF MAINES 33
NEW! Slenda® Valla plateS and trayS froM SyracUSe® china
Here are four great, big additions to Slenda!
Slenda Valla plates and trays complement our broad
Slenda collection perfectly. The larger geometric footprints
suggest generous servings, yet the circular and oval wells
promote prudent portion control. All four items feature a
fully glazed foot and work well with any Syracuse China
Royal Rideau body pattern! Features a thin, light, white
Royal Rideau body color in an unleaded, rock-hard glaze
to reduce scratching and operating costs. And they are
fully vitrified to prevent moisture and odor absorption,
increasing service life.
905356 016 8" Square Valla Plate 1 17# .4
905356 017 10 ¾" Square Valla Plate 1 30# .8
905356 018 9" x 5" Rectangle Valla Tray 1 9# .3
905356 019 13" x 8 ¾" Rectangle Valla Tray 1 28# .7
farMhoUSe™ By World® taBleWare
Celebrate farm to table with Farmhouse, World Tableware’s
rustic new collection of casual, lightly decorated plates, bowls,
platters, and mugs. Organically shaped and crafted in cream-
white durable porcelain, Farmhouse has a unique mismatched
mold appearance that adds to the warmth and appeal of the
collection. And the light accent decoration gives dimension to
the presentation on your tabletops. Finally, the wide rims give
the appearance of a large presentation, but the resulting smaller
wells facilitate good portion control and added profitability to
the operator!
FH-500 6 3/8" Plate 3 21# .5 $144.00
FH-501 8" Plate 3 32# .8 $204.00
FH-502 9" Plate 1 16# .4 $238.80
FH-503 10 ½" Plate 1 23# .7 $342.00
FH-504 12" Plate 1 29# .9 $468.00
FH-508 12 ½" x 9" Oval Platter 1 27# .7 $456.00
FH-511 5 oz., 4 7/8" Fruit Bowl 3 12# .4 $102.00
FH-512 8 oz., 4" Bouillon 3 19# 1.2 $198.00
FH-513 12 oz., 6 ½" Grapefruit Bowl 3 21# .7 $162.00
FH-523 15 oz., 5" Oatmeal Bowl 3 30# .7 $222.00
FH-514 27 oz., 9" Soup/Salad Bowl 1 17# .6 $232.56
FH-517 12 oz. Mug 3 32# 1.4 $210.00
FH-518 9 oz. Cup 3 23# 1.1 $164.40
FH-519 6 ¼" Saucer 3 22# .6 $144.00
FH-520 Salt Shaker 3 10# .4 $ 70.80
FH-521 Pepper Shaker 1 10# .4 $ 70.80
FH-522 3 oz. Creamer 3 12# .8 $100.00
FH-529 16" x 5 ¾" Long Tray 1 31# .7
34 ESSENCE OF MAINES June/July 2014
rAw loCAl Sweet CorN ANd CuCumBer SAlAd with Buttermilk ANd VidAliA dreSSiNG, ANd SeAred BriStol SCAlloPSYield: 4 entree Salads
097151 2 cups local Sweet corn Kernels
097161 2 cups local cucumbers, peeled, medium diced
097564 1 cup red Bell pepper, medium diced
097480 2 tbsp. red onion, small dice
097526 ¼ cup italian flat leaf parsley, sliced thin
097262 2 tbsp. fresh dill, stemmed and sliced thin
019148 1 cup feta cheese crumbles
004219 ½ cup Buttermilk
042252 ½ cup plain yogurt
097210 1 tsp. fresh Garlic, minced
305860 1 tbsp. White Vinegar
097492 ¼ cup Sweet onion, minced
015230 ¼ cup extra Virgin olive oil
345029 Sea Salt to taste
345621 Ground Black pepper to taste
095103 8 ea. Bristol dry Scallops
directionS
1. combine corn kernels, cucumbers, peppers, red onion, parlsey, dill and feta in
a bowl. toss to combine and reserve.
2. in a separate bowl, combine the buttermilk, yogurt, garlic, vinegar and minced
onion. Mix well.
3. Slowly add the olive oil while whisking and continue to whisk until emulsified.
Season with salt and pepper to taste and reserve.
4. at service, sear the scallops on all sides except the top and bottom faces until
golden brown and the scallop is medium rare.
5. Slice the scallop into 1/8 inch slices and arrange in a circle. on a small plate
place some of the corn salad in the center. top with the scallop slices and
garnish with a drizzle of olive oil and some fresh dill sprigs.
June/July 2014 ESSENCE OF MAINES 35
GeT To Know
A Powerful Resource for Your Restaurant Maines Food & Party Warehouse is here for your convenience whenever you need a fill-in, extra products and equipment for a catering event, or help with your inventory due to an unexpected surge in business (not a bad problem to have!). when You arrIve
When you walk into Maines Food & Party Warehouse, first grab a Hot Sheet loaded with the week’s specials just for restaurant owners. You can also visit www.mainesfood.net to preview and print the Hot Sheet. Items are handpicked to deliver great value and introduce you to new products as well.
whaT You’ll fInd aT maInes food & parTY warehouse!
Maines Food & Party Warehouse is essentially a smaller version of the Maines warehouse in a retail format, designed for easy browsing. You’ll find the same products and brands you order from Maines in both cases and splits, making Maines Food & Party Warehouse the ideal solution for a fill-in. Case pricing is always available. Charge your purchases at Maines Food & Party Warehouse right to your Maines account.
Your source for InspIraTIon
Maines Food & Party Warehouse can be a source of inspiration: Stroll through the aisles and see all the innovative takeout packaging available. Preview the wide range of Signature Brand products. And test the latest kitchen equipment.
need someThInG specIfIc? see cusTomer servIce!
The Maines Food & Party Warehouse staff is just as customer-focused as your Maines team. If you’re looking for a particular item or need assistance, see a trained Maines Food & Party Warehouse associate who can place a special order. Or call ahead and have your products ready for pickup within an hour with our Maines Express Service!
Find YOUR Maines FOOd & PaRtY WaRehOUseUse the store Finder at www.mainesfood.net and locate the closest Maines Food & Party Warehouse out of five locations, each open 7 days a week for ultimate convenience.
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Fresh Produce Marketplace: Just as maines Produce express
offers daily delivery of the freshest fruits and vegetables,
maines Food & Party warehouse provides a full selection of
produce, harvested at peak perfection!
Meat City: Beef, veal, pork, wild game, lamb,
seafood, and poultry
Frozen Section: Gourmet desserts, entrées, ready-to-bake
breads and doughs, appetizers, and more!
Paper and Disposables: takeout containers, paper plates,
napkins, cups, stirrers, and more
Kitchen Gadgets, Equipment, and Chemicals: From pots
and pans to chafing dishes, coffee machines to cleaning
supplies, it’s all available at maines Food & Party warehouse.
Party Supplies: table décor, signage, streamers,
and a balloon center; perfect for special events
Dry Grocery: From salt and pepper to exotic spice
blends and from simple syrup to gourmet dressings,
access a full line of quality dry groceries
Dairy: Grab your dairy essentials: milk, cream,
cheeses, butter, and yogurt
BInGhamTon | sYracuse | scranTon | forTY forT | IThaca
36 ESSENCE OF MAINES June/July 2014
Success StoriesSUcceSS StorieS
Dukey’s Cafe & Watkins Glen Harbor Hotel
SharinG yoUr lateSt and GreateSt achieVeMentS!
One of the best ways to grow your business is by learning from your peers. In this section, you’ll discover what other independent restaurants are doing to experience success.
dUkEy’S CAFEowners: wayne and linda Prutzyman 785 N. Pennsylvania Ave., wilkes-Barre, PA 18702(570) 270-6718
Wayne Prutzyman and his wife, Linda, have owned
Dukey’s Cafe for 14 years. Over that time, Dukey’s has
transitioned from a seafood house known for its clams
to an old-style family pub and restaurant. The dining
room is family friendly and the old oval bar (one of
the few left in the area) is sports oriented. Perhaps the
greatest pull of Dukey’s is its reputation for fresh, made-
in-house recipes. Soups and desserts come straight
from the kitchen, and their special chicken marinades
are a particular favorite. Wayne says, “People come back
here for the fresh food, homemade recipes, and small
restaurant family feel.” Wayne and Linda switched to
Maines as their primary
vendor because we
offer “a better deal and better service.” Being known
for its homemade recipes, Dukey’s has a constant need
for fresh produce and meats. Maines is at their door
twice a week to deliver—but more than that, Wayne
explains, “We are a small restaurant, and if I run out of
something, I simply have to have it the next day. I don’t
have time to get it myself, so I just call Maines and they
always get it to me.” Maines is proud to be a part of
Dukey’s family and a new team member working for the
restaurant’s success.
WATkINS GLEN HARbOR HOTELChef: Chris hascall16 N. Franklin St., watkins Glen, NY 14891(607) 535-6116 • www.watkinsglenharborhotel.com
In the heart of the Finger Lakes Wine Country is the town of Watkins Glen, and in the heart of Watkins Glen is the Watkins Glen Harbor Hotel. The hotel is the unique home to an upscale restaurant with a beautiful waterfront dining patio open in summer time. It has been awarded a four diamond rating by the American Automobile Association. Chef Chris Hascall is responsible for creating and developing the menus from scratch. “Because of our waterfront location, many customers see us as a seafood place, although we do much more than that,” says Hascall. While a favorite item on the menu is the Yukon Gold Potato Crusted Halibut, Chef Hascall features a lot of quality steak
entrées in the summer. In the winter, the locals come out for specials such as Prime & Dine.
Three years ago a Maines Representative, Shelly, came in and convinced Hascall to switch to Maines on the spot. He was in desperate need of fresh produce, locally grown when available, and found that the other suppliers’ and larger companies’ produce was sub-par. He was sold when he heard that Maines even delivers on the busiest day—Saturday—via Produce Express. Chef Hascall has been pleased with the support from the Maines staff.
Watkins Glen Harbor Hotel
Watkins Glen Harbor Hotel
Dukey’s Cafe
Dukey’s Cafe
June/July 2014 ESSENCE OF MAINES 37
IRISH CHEddAR, GREEN APPLE, ANd HEARTS OF ROMAINE SALAd WITH GREEN ONIONS, IRISH bACON, ANd APPLE CIdER VINAIGRETTEYield: 1 Portion
011561 2 oz. dubliner cheddar cheese, julienned
096024 3 oz. Granny Smith apple Wedges
097375 ½ heart of romaine
019346 2 oz. canadian Bacon, julienned, and fried for 30
seconds until lightly browned
097471 ¼ cup Scallions, chopped
981278 1 ½ oz. Kens apple cider Vinaigrette
directionS
1. center the heart of romaine cut side up on the center of the plate
2. arrange apple wedges over and around
3. arrange cheddar over and around
4. arrange bacon over and around
5. top with scallions and dress with vinaigrette
June/July 2014 ESSENCE OF MAINES 37
38 ESSENCE OF MAINES June/July 2014
SuGAr SNAP PeA SAlAd with tuSCAN lettuCe, PeCoriNo, lemoN, ProSCiutto, ANd miNt Yield: 4 entrée Salads
002751 8 oz. tuscan lettuce, washed and trimmed
097547 1 ½ lb. Sugar Snap peas
050911 2 oz. Sliced prosciutto
096190 1 tbsp. lemon zest
386001 ¼ cup red Wine Vinaigrette
097480 ½ cup red onion, julienned
097526 ½ cup italian parsley, julienned
097277 ½ cup fresh Mint, julienned
011198 1 cup romano cheese, shaved with a peeler
003304 1 oz. pea tendrils
directionS
1. Separate the tuscan lettuce leaves by color. Use half red leaves,
and half green leaves.
2. Blanch the snap peas and refresh in ice water. cut pod each on a
steep bias. reserve.
3. place the prosciutto in the freezer for 20 minutes until firm.
remove and immediately julienne.
4. fry the prosciutto for 10-15 seconds until crispy. drain and reserve.
5. toss the snap peas with the lemon zest, red wine vinaigrette, red
onion, parsley and mint.
6. arrange pea salad in the middle of a plate and arrange the lettuce
leaves around.
7. Garnish the salad with pea tendrils, shaved romano cheese and
crispy prosciutto threads.
June/July 2014 ESSENCE OF MAINES 39
Answers: 1.d; 2.d; 3.b; 4.b; 5.a; 6.d; 7.b, 8.c; 9.d; 10.a.
HOW DID YOU DO?
10 = embroider a star on your coat—you’re brilliant! (or you really know how to use the Internet.)
7–9 = you must be the kitchen know-it-all.
5–6 = Well, at least you didn’t guess randomly.
3–4 = hopefully you’re good at other things.
0–2 = Spend more time reading essence!
???
taKe the QUiz
Test Your Culinary Knowledge
Which of the following is a feature of pomegranate seeds?
a. Most powerful antioxidant of all fruits
b. Potent anti-cancer and immune supporting effects
c. Lowers blood pressure
d. All of the above
The percentage of consumers who strongly agree that they visit certain restaurants specifically because they enjoy the salads the restaurants offer:
a. 13%
b. 23%
c. 33%
d. 43%
Which salad was traditionally prepared tableside?
a. Cobb
b. Caesar
c. Caprese
d. Crab Louie
Where did the famous Green Goddess salad dressing originate?
a. The Waldorf-Astoria in the 1920s
b. Palace Hotel in San Francisco in the 1920s
c. The Greek island of Mykonos in ancient times
d. The island of Malta in the Mediterranean Sea
Which of the following is traditional garnish for a crab Louie salad?
a. Hard-boiled egg
b. Shredded carrot
d. Pickled artichoke heart
d. None of the above
A “bridge” ingredient in a salad means:
a. Link flavors to dessert
b. Be a tough, woody ingredient to balance the texture of the lettuce
c. Hold other ingredients in place
d. Help with wine pairing
With green salads, think “green” wines. The wine with just about the greenest flavors in the world is:
a. Riesling
b. Sauvignon Blanc
c. Champagne
d. Merlot
According to Danny Meyer, “Service is a monologue. Hospitality is _____________. ”
a. a musical
b. silence
c. a dialogue
d. a mystery
In Danny Meyer’s hospitality philosophy, the natural reaction to fix something that isn’t right, or to improve something that could be better, can be called:
a. Control freak-ness
b. Bob the Builder syndrome
c. Service super stardom
d. Excellence Reflex
In 2014, trend reports reveal that the leading salad protein is:
a. Chicken
b. Turkey
c. Bacon
d. Shrimp
40 ESSENCE OF MAINES June/July 2014
Freshness Frozen in Time.
Bountiful Harvest locks in the fresh taste of just-picked garden vegetables through our unique freezing
process. Vibrant in both flavor and color, our vegetables can be integrated into your best entrees, ap-
petizers and side dishes. We take pride in delivering high-quality Grade A vegetables at the best value,
time and time again.
Available in the following tantalizing vegetable blends: California, Capri, Chuckwagon, Country, Italian, Oriental, Scandinavian, and Winter. Available in regular and bulk quantities