Monthly Archives:

//December

Spelt: It’s all in the Name of the Flour

2019-07-23T09:09:51-04:00

Spelt flour, an important staple in medieval culture, is making a popular return as a health food. Exceptionally similar to our common wheat; spelt is a natural hybrid of a tetraploid wheat and grass like aegitops tauschil, believed to have originated in Eastern Europe/Asia over 8,000 years ago. Spelt was introduced in the US in [...]

Spelt: It’s all in the Name of the Flour2019-07-23T09:09:51-04:00

The Skipper Seafood and Chowder House

2019-07-23T09:09:51-04:00

Situation: The Skipper Seafood and Chowder House team was looking to educate their staff and patrons on food allergies and potential sources in their kitchen. As a popular family restaurant located in Cape Cod, MA, the Skipper wanted their guests to feel comfortable about sharing any potential allergies so that the staff could help guide [...]

The Skipper Seafood and Chowder House2019-07-23T09:09:51-04:00

Seeneez Restaurant

2019-07-23T09:09:51-04:00

Situation: The Seeneez Restaurants partnership was created to help provide standardization to their gourmet eatery experience. As a successful chain operation in Jeddah Saudi Arabia, their focus is to capture current operations while streamlining inconsistencies across the menu.  Focusing on capturing current recipes and plate builds; while suggesting areas of improvement and limiting touch points, [...]

Seeneez Restaurant2019-07-23T09:09:51-04:00

Marlees

2019-07-23T09:09:51-04:00

Situation: The Marlees team was trying to create a White Fish Mahi Burger for foodservices sale, that would bind together the mahi without providing a breaded pulverized texture. They were looking for a full flavored product that would provide a bound burger that could withstand food service cooking applications (grill, flat top, oven etc).  The [...]

Marlees2019-07-23T09:09:51-04:00

Ladder 133

2019-07-23T09:09:51-04:00

Situation: The Ladder 133 team was looking to create a change in their  a casual sports bar to reflect their move towards a sophisticated gastro pub atmosphere. The trendy bar and restaurant built inside of an old firehouse in Providence RI contained history and comfort for their regulars.  Focusing on standardizing and documenting all of [...]

Ladder 1332019-07-23T09:09:51-04:00

Chi Town Eatery

2019-07-23T09:09:52-04:00

Situation: The Chi Town Eatery team was created to provide a casual all day gourmet eatery experience, in an upscale business area of Chicago. Focusing on upscale comfort food with breakfast offerings all day; Chi Town Eatery utilized bold and unique flavor combinations to provide their patrons with continuous offerings. The idea was to open [...]

Chi Town Eatery2019-07-23T09:09:52-04:00

British Beer Company

2019-07-23T09:09:52-04:00

Situation: The British Beer Company (BBC) team was looking to outsource their  need for nutritional analysis. With their continuous restaurant growth in the New England region they understood that once they reached a certain number of units they would be required by law to offer nutritional evaluation of all of their menu offerings. In preparation [...]

British Beer Company2019-07-23T09:09:52-04:00

Piri Piri Sauce

2019-07-23T09:09:52-04:00

We have noticed a spike in interest online from people looking for a replacement for Sirracha sauce.  We have worked on some other chili sauces in the past, The one below is based on a Piri Piri sauce utilizing heat variations popular in Nambili and South Africa. Piri Piri is a commonly used sauce in [...]

Piri Piri Sauce2019-07-23T09:09:52-04:00

Sweet Potato Gratin with Chantrelles

2019-07-23T09:09:52-04:00

3 Sweet Potatoes (or yams) 2 Tbsp of Butter 1Tbsp of Flour 1 1/2 cups of Milk 1 cup of Gruyere Cheese 1/4 tsp  ground pepper 1/2 tsp of dry thyme leaves 1/8 tsp nutmeg about 1 oz of chantrelle mushrooms chopped. Method: Preheat the oven to 325*F Slice the sweet potatoes / yams to [...]

Sweet Potato Gratin with Chantrelles2019-07-23T09:09:52-04:00