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Monday, September 15, 2014


Monarch Pickle Fries

- Use on a Grilled Cuban Pannini for a new twist
- Great as a bar snack with a Chipotle Ranch Dipping Sauce

Cross Valley Farms Mini Heirloom Tomatoes

- Update on the Classic Caprese Salad - Fresh Basil, EVOO & Fresh Mozzarella
- Use to create a signature sauce for pasta, shrimp or chicken

Chef's Line Craft Artisian Sodas

- Let your Mixologists have some fun with these, Cuba Libre to Moscow Mule.
- Grab & Go have a great new look without HFCS and artificial ingredients

Monarch White & Sweet Potato Frites

- Use an appetizer, side or ingredient.


Wednesday, June 18, 2014

SUMMER SCOOP 2014 - Chef's Line Black Bean Burger

The natural fit is to put the Chef's Line Black Bean Burger on the 
new Hilltop Hearth Greek Yogurt Wheat Bun and finish it with the
Chef's Line Greek Yogurt Tzatziki.
It will give you a nice kick from the burger and cool down with 
the creamy tzatziki.

But if you want to try something a bit more adventurous...

Credit: Helen Rosner
6 ea Chef’s Line Black Bean Burger
3 medium tomatoes, cored, seeded and finely chopped
2 cloves garlic, minced
¼ cup red wine vinegar
2 tbsp. finely chopped cilantro

½ cup sour cream
2 tbsp. freshly squeezed lime juice
2 avocados, halved, pitted, and peeled

6 hamburger buns

½ c cormeal, for dredging
¼ c Rykoff Sexton Rice Bran Oil

Make the salsa: Mix vinegar, cilantro, tomatoes, garlic, and salt and pepper in a bowl. Cover with plastic wrap and let sit 20 minutes to allow flavors to marry.

To make the avocado crema: Combine sour cream, lime juice, avocado, and salt and pepper in a blender, and puree until smooth. Transfer to a bowl and cover with plastic wrap; store in the refrigerator until ready to use.

Heat 2 tbsp. oil in skillet over medium-high heat. Dredge 3 burgers in cornmeal, and cook, flipping once, until toasted on each side and cooked through, about 4 minutes. Repeat with remaining oil, burgers, and cornmeal. 

Spread the bottom half of each bun with avocado crema, top with a burger and some salsa and serve.

Saveur June 17, 2014

Monday, June 16, 2014

SUMMER SCOOP 2014 - Smoked Beef Brisket

Looking for ideas for the new Chef's Line Smoked Beef Brisket?
Check out for recipes.

Here are just a few of the recipes you will find.

or maybe a few ideas for BBQ Sauce...

Moonshine BBQ Sauce
2 c Monarch Sweet & Spicy BBQ Sauce
1/2 c Onyx Moonshine
1/4 c Metro Deli Secret Spicy Sauce

Heat all ingredients. Baste brisket with sauce to reheat.

Kentucky Bourbon BBQ Sauce
2 c Monarch Sweet & Spicy BBQ Sauce
1/2 c Kentucky Bourbon
1/4 c Dijon Mustard

Heat all ingredients. Baste brisket with sauce to reheat.

Sweet & Sour BBQ Sauce
2 c Grape Jelly
2 c Chili Sauce

Heat all ingredients/ Baste brisket with sauce to reheat.

What ideas do your Chef's have for the Chef's Line Smoked Beef Brisket?

Sunday, June 15, 2014

SUMMER SCOOP 2014 - Puzzle Potatoes


Not just for kids...

What can you do with these cool Tetris shaped potatoes??
The creativity shown by Chefs in reinventing the French Fry 
can now go be extended to Monarch Puzzle Potatoes.

Let's see how many we can name...

1. Animal Puzzles - Melted Cheese, Grilled Onions & 1000 Island
2. Puzzle Poutine - Cheese Curd and Gravy
3. Truffled Puzzle Fries - Toss with Truffle Salt or Truffle Oil
4. Triple P - Parmesean Puzzle Potato
5. Puzzled Nachos - Pepperjack Cheese, Jalapenos, Salsa & Guacamole
6. Loaded Puzzle - Topped with Cheddar, Bacon, Scallions & Sour Cream
7. Buffalo Blue Cheese Puzzles - Dust with Monarch Buffalo Seasoning and top with Crumbled Blue Cheese
8. Cincinnati Chili Puzzles - Top with Chili, Cheese & Onions
9. Pepperoni Pizza Puzzle - Top with Crisp Pepperoni, Mozzarella & Marinara
10. Puzzle Croutons - Deep Fry extra crispy, toss with garlic salt & parmesean.
Use instead of croutons in your next salad.

Now it's time to see what your Chefs can do with these... Let me know.

Tuesday, May 20, 2014


This was the winter that wouldn't give up. We are finally seeing some nicer weather on the East Coast, as it snows in the West. That is as close as we are going to get to Spring and before you know it, Summer will be here and we will be complaining about the heat.

Now, let's talk food.
We are still seeing ramps, fiddleheads and morels.
I had the chance to work with a Certified Master Chef recently and
we used each of these ingredients which are in abundance
right now and then they will go away until next year.
And that is OK!!!

We should be looking at our food in that way, eat what is in season for the sheer fact that it so much better tasting and normally more cost effective.

Here are just a few ideas for these amazing ingredients.


1 head cauliflower, broken or sliced into florets
1/2 lb fresh chanterelle mushrooms
1 medium onion, sliced into strips
6 garlic cloves, peeled and halved
2 Tbsp olive oil
3 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp crushed red chile peppers (optional)
fresh herbs (sage, rosemary, thyme) tied into a bundle
1 tsp fresh parsley, chopped


Preheat oven to 450.

Clean the chanterelle mushrooms by brushing away dirt & debris. Pull or slice into 1/4 inch thick pieces.

Place all ingredients, except parsley, in a large bowl and toss together well. Put the cauliflower/mushroom mixture into an olive oil coated baking dish large enough to accommodate everything without crowding.

Bake, uncovered, stirring every 10 minutes, for 40-45 minutes, or until vegetables are tender and golden. Remove herb bundle & discard, toss with fresh parsley and serve.

Scrambled Eggs with Ramps and Guanciale
Serves 2

4 eggs, beaten
1 bunch ramps
2 slices guanciale, diced

In a hot skillet, cook the diced guanciale until the fat is rendered and you are left with little salty morsels of goodness. Remove to paper towels. Drain the fat from the skillet and wipe with paper towels. Place skillet over medium-low heat and add the sliced ramps. Saute until wilted. Add eggs and cooked guanciale and scramble the way you do.

Thursday, April 17, 2014




Native to central Asia, garlic has a lengthy history dating back 6,000 years. Long a staple of Mediterranean diets, garlic was a commonly used seasoning in the cuisines of Africa, Asia and Europe. China is currently the world’s biggest producer of garlic followed by India, South Korea, Egypt and Russia.

Regarded as a force of both good and evil, the Egyptians are said to have fed the herb to workers building the Great Pyramid of Giza because they believed it boosted their stamina. In the Middle Ages, plague-phobic Europeans ate whole cloves of garlic to fight off the scourge known as the Black Death. 


Known as nature’s wonder drug, garlic is recognized for its wide-reaching medicinal properties, in the treatment and prevention of disease. It has been credited with extending human longevity, preventing certain cancers, lowering cholesterol levels, reversing high blood pressure, resisting the common cold and overcoming fatigue.

The herb, which can also be deemed a vegetable too, is rich in protein, vitamins A, B-1 and C and contains essential minerals such as calcium, magnesium and iron. It also contains 17 different amino acids.

Garlic Cheddar Biscuits (a la Red Lobster)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: About 15 biscuits
2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)
1 cup grated cheddar cheese
1/2 tsp. garlic powder
2/3 cup milk
2 Tbsp. butter, melted
2 tsp. dried oregano
1/4 tsp. garlic salt

Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray.
In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed. (Heads up - the dough will get very sticky!)
With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop onto the baking sheet.
Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.
While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated.
Serve warm.


How to roast whole heads of garlic in the oven so you can eat warm, toasty cloves right out of the garlic head. 
1 Preheat the oven to 400°F.
2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.
4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.


·      A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing).

·      Chop together 6 anchovy fillets packed in oil, 1 small garlic clove, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 tablespoons fresh lemon juice, and 3/4 teaspoon Dijon mustard. Adding drop by drop to start, gradually whisk in 2 tablespoons olive oil, then 1/2 cup vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 tablespoons finely grated Parmesan. Season with salt, freshly ground black pepper, and more lemon juice, if desired. Can be made 1 day ahead.

·      Make your own. Tearing, not cutting, the bread ensures nooks and crannies that catch the dressing and add texture. Toss 3 cups torn 1-inch pieces country bread with 3 tablespoons olive oil on a baking sheet; season with kosher salt and freshly ground black pepper. Bake at 375°, tossing occasionally, until golden, 10-15 minutes.

·      Use whole leaves from 3 romaine hearts to feed 6 people. They provide the ideal mix of crispness, surface area, and structure.

·      Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.

·      Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.

Friday, March 28, 2014


What can you do with a Turkey Burger? 
Anything you want to!!
Especially if it's our new Chef's Line Turkey Burger.
Gone are the days of the tough dry Turkey Burger.


Grilled Turkey Burger Patty Melt

Turkey Avocado Swiss Burger

Turkey Burger with Spinach & Feta

Turkey Burger with Arugula, Goat Cheese & Red Pepper Confit

Turkey Burger with Granny Smith Apple, Brie & Caramelized Onions

Turkey Burger with Srirachia Mayo

Turkey Burger with Cranberry Apple Relish

Thursday, March 13, 2014


You have one the the hottest "new" ingredients out right now.
Metro Deli Spicy Secret Sauce
I use the word new with some reservation. 
Gochujang has been around since the late 18th century.

Chef's are just starting to play with this in so many new ways.

- Use it as is for a quick marinade for beef, pork, chicken or turkey.

- Create an amazing Sauce for seafood:
                   2 c. Monarch Mayo 
                       1 T Rykoff Sexton Meyer Lemon Juice
                       1/2 c Metro Deli Spicy Secret Sauce
                       Sea Salt to taste
                          Mix all ingredients together. Refrigerate.

- Make Braised Shortribs. Add 2 c Secret Spicy Sauce to the braising liquid.

- Add to Fish Tacos for a kick.

- Fold into your Meatloaf for extra flavor and juiciness.

- Create a Bahn Mi Burger. 

Friday, March 7, 2014


Creating new dishes that customers keep coming back for requires a few things.

- Cool ingredients - (That is where SCOOP comes in)
- Able to take a risk - (Opening a restaurant says it all)
- Marketing that catches the eye -(US Foods has it all)
- Staff that is excited or given incentive to SELL!! 

The weather for the weekend is getting warmer almost everywhere in the country. 
A balmy 45 in the Northeast. 
So, we can look forward to some patio planning activity. 
What will be some of the new hits?

Grilled Turkey Burger with Roasted Tomatoes and Avocado Aioli
        Crispy Sweet Potato Waffle Fries

Mahi Mahi Tacos with Shredded Kale, Pico di Gallo & Grilled Lime

Gochujang Braised Shortribs with Crispy Shallots

Black Derby


2 oz. Rykoff Sexton pink grapefruit juice
1½ oz. Kentucky bourbon, preferably Four Roses Single Barrel
½ oz. molasses (not blackstrap)


Combine juice, bourbon, and molasses in a cocktail shaker with plenty of ice. Shake vigorously and strain into a chilled cocktail glass; serve immediately.

Wednesday, February 5, 2014


This has been a record breaking winter. 
Cold weather and snowfall we haven't seen in years. 
Customers struggling through trying to 
make the most of shortened hours. 
Spring and Summer will be here soon...just not soon enough.
In the meantime.


1 1/4 cups dried white beans, soaked overnight and drained
3 tablespoons extra-virgin olive oil
2 ounces pancetta, finely diced
2 medium shallots, minced
2 large celery ribs, finely diced
1 medium onion, finely diced
1 large carrot, finely diced
1/2 fennel bulb, cored and diced
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
2 bay leaves
2 tablespoons tomato paste
14 oz canned plum tomatoes, chopped, juices reserved
1 quart chicken stock
Salt and freshly ground pepper
1 cup baby arugula
1/2 cup flat-leaf parsley leaves
1 tablespoon fresh lemon juice

In a pot, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat until tender, about 2 hours; add water to keep the beans covered. Drain the beans and reserve the cooking liquid.
Meanwhile, in another pot, heat 2 tablespoons of the oil. Add the pancetta and cook over moderate heat until crisp, 4 minutes. Add the shallots, celery, onion, carrot and fennel, and cook until softened. Add the garlic, crushed pepper and bay leaves and cook, stirring, until fragrant. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the tomatoes and broth; bring to a boil. Simmer over low heat for 1 hour. Add the beans and enough cooking liquid to thin out the soup. Discard the bay leaves; season with salt and pepper.
In a bowl, toss the arugula and parsley with the lemon juice and remaining 1 tablespoon of oil. Season with salt and pepper. Serve the soup in bowls; top with the salad.