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Tuesday, June 25, 2013

NEXT TOP PRODUCT 2013



News Release

US Foods Launches Second Annual Search for America’s Next Top Product

Best Customer Recipe Wins $20,000 in Cash and Prizes and Will be Developed into National Product

Rosemont, Ill. - Jun 17, 2013



In a search to find the best new recipe in America, US Foods, one of the country’s most innovative food companies and leading distributors, is launching the second annual Next Top Product Contest. Focused on uncovering the best bakery, hot appetizer or sauce recipe, Next Top Product gives customers the opportunity to submit their recipe for a chance to have it made into a US Foods commercial product that will be available across the country.
Open to more than 250,000 chefs from around the country who are US Foods customers, this year’s contest challenges culinary aficionados to share their most delicious, unique recipes for baked goods, sauces or hot appetizers. The chef’s recipe that reigns supreme will receive $20,000 in cash and prizes, in addition to having their recipe turned into a US Foods product.
“Innovation is what drives US Foods and the Next Top Product contest is just one way that we are scouring the country to find and develop the best products for our customers, and in this case, by our customers,” said Pietro Satriano, chief merchandising officer, US Foods. “This contest provides our team with a valuable opportunity to work collaboratively with our customers to showcase their best recipes.”
Chefs are encouraged to submit their recipe online at www.usfoods.com/contest beginning today until July 19. Up to 55 semi-finalists will be chosen from US Foods’ divisions across the country and featured on the US Foods Facebook page for consumers to vote on their favorites from August 26 to September 20. Voting will be open to the public; friends, family and fans of these local chefs are encouraged to rally the vote to help their hometown chef move on to the next round.
The customer who receives the most votes in each of the eight US Foods regions will enter the grand-prize round, where the final eight chefs will compete in a head-to-head cooking showdown at the World Food Championships in Las Vegas to determine the US Foods Next Top Product winner. The winning chef will receive $5,000 in cash and the restaurant’s owner will received a $15,000 CES kitchen makeover. The chef’s recipe will also be developed into a US Foods product.
Last year’s winner, Texas-based Chef Sean Frye, developed a mouthwatering Southern Style Shrimp and Crab Cake that was released as a Chef’s Line offering in this spring’s product line. This delicious product was a great addition to the US Foods lineup and has been well received across the nation, setting the stage for another popular launch for the 2013 winner.
Each season US Foods releases a new product line filled with sought-after items that consist of the company’s latest and highest-quality products. US Foods aims to provide customers with the products that their diners crave most by staying on top of industry trends and developments. The summer 2013 product line highlights the next generation of sandwiches and the creative ways that chefs can combine traditional ingredients to produce fresh, innovative offerings for diners’ evolving tastes.
To learn more about the US Foods Next Top Product contest, visit www.usfoods.com/contest. You can also friend us on Facebook, follow us on Twitter and watch our chefs in action on YouTube.

Wednesday, June 19, 2013

QUICK & EASY MAYO RECIPES




THE NEW CHEF'S LINE MAYONNAISE LENDS ITSELF TO SO MANY DIFFERENT APPLICATIONS...
HERE ARE JUST A FEW

Use with Fried Shrimp, Fried Clams, Fried Oysters,
Calamari Rings, Calamari Fries
as a Spread on Po'Boy, Fried Fish Sandwich, Grilled Chicken Pannini
the uses are many and can change everyday


                                                  BASIL MAYO

2c Chef's Line Mayonnaise
1T Rykoff Sexton Dark Ale Mustard
2 bu Fresh Basil leaves
1T Rykoff Sexton Meyer Lemon Juice
S&P to taste

Place all ingredients in food processor bowl. Blend well.








GRILLED RADICCHIO AIOLI


2c Chef's Line Mayonnaise
1 hd Radicchio, cored, grilled lightly
2 garlic cloves
1T shallot, chopped
1t Dijon Mustard
1t Rykoff Sexton capers
1T Rykoff Sexton Meyer Lemon Juice

Place radicchio in food processor bowl with lemon juice. Puree.
Drain in a chinois, save the pulp.
Mix together the mayo, radicchio pulp, garlic, shallots, mustard and capers
in food processor bowl.
                                                                                       Adjust seasoning.


FRIED CAPER AIOLI


2c Chef's Line Mayonnaise
3 garlic cloves
1T shallots, chopped
1T Rykoff Sexton Lemon Juice
1/2 c Rykoff Sexton capers, fried
S&P to taste

Place all ingredients in food processor bowl. Blend well.


BACON REMOULADE


2c Chef's Line Mayonnaise
2 garlic cloves
2T Rykoff Sexton capers
2T Rykoff Sexton Dark Ale Mustard
1/2 red pepper, core removed
1/4 c cooked chopped bacon
2T fresh chives, chopped fine

Place all ingredients in food processor bowl. Blend well.


                                          HONEY MUSTARD SAUCE



2c Chef's Line Mayonnaise
1c Rykoff Sexton Dark Ale Mustard
1c Monarch Honey

Mix well. Refrigerate until use.


      BBQ GORGONZOLA DRESSING




2c Chef's Line Mayonnaise
1c Glenview Farms Greek Yogurt
1/2 c Glenview Farms Buttermilk
1/2c Monarch Sweet n Bold BBQ Sauce
2c Roseli Gorgonzola crumbles
2T fresh chives, chopped

Place all ingredients except gorgonzola in food processor bowl.
Blend well. Add 1/2 c gorgonzola to food processor bowl. Blend.
 Fold in remainder of gorgonzola.


Tuesday, June 18, 2013

CHARLESTON CULINARY IS EXPLODING


WHEN YOU THINK CULINARY EXCELLENCE
YOU THINK NYC, LA, CHICAGO, MIAMI




  BUT IF YOU HAVEN'T THOUGHT ABOUT CHARLESTON, SC YET,
YOU ARE MISSING AN AMAZING EXPERIENCE.

I HAVE HAD THE PLEASURE OF DINING AT CYPRESS, POOGIN'S PORCH, MAGNOLIA'S AND HYMAN'S.

BUT TONIGHT I HAD THE EXPERIENCE OF PENISULA GRILL
AND THE ARTISTRY OF CHEF GRAHAM DAILEY.



FROM THE FOIE GRAS to SWEETBREADS to LOCAL GROUPER
IT WAS ALL PERFECTLY PREPARED.

THE ONLY ISSUE I HAD WAS WITH DESSERTS AND IT WAS DUE TO THE
FACT THAT I COULDN'T DECIDE WHICH TO ORDER.
THE COCONUT CAKE LIVED UP TO EXPECTATIONS
AS DID THE BANANA PANNA COTTA.

THANK YOU TO THE ENTIRE STAFF, YOU OUT DID YOURSELVES.

Seasonal Specialties

Honey Roasted Breast of Duck
Grilled Baby Bok Choy and Watercress Salad, Crispy Sweet Potatoes, Summer Berry Natural Jus
Grilled Bourbon Glazed Jumbo Shrimp
Hoppin’ John, Lobster Hushpuppies and Sweet Creamed Corn
Pan Seared Carolina Trout
Shaved Brussels Sprouts, Blue Crab, Capers and Almond Brown Butter
Seared New York Strip au Poivre
Crispy Potato Cake, Benne Beans and Brandy Pan Sauce
Grilled Berkshire Pork Chop
Roasted Fingerling Potatoes, Braised Greens and BBQ Jus
Pan Roasted Jumbo Sea Scallops
Braised Butter Lettuce, Diced Lobster, GarlicChive Potatoes and Citrus Lobster Broth
Roasted Rack of Domestic Lamb
Dixie Smashed Fingerling Potatoes, Cipollini Onions, Arugula and Rosemary Jus
GarlicHerb Roasted FreeRange Chicken
English Pea, Sweet Onion and Mushroom Sautee, Dijon Whipped Potatoes, Lemon Thyme Jus


Friday, June 7, 2013

A FAVORITE IN COLUMBIA, SOUTH CAROLINA


Had the pleasure of dining at Blue Marlin last evening.
The place was jumping...customers talking, servers whisking by, all with a smile on their face.
Bartenders were very attentive as I waited for my dinner guests that happened to be about 45 minutes late, thanks Scott.

If you ever have the opportunity to visit Columbia, SC
Blue Marlin is a must.

The Blue Marlin Shrimp & Grits was incredible.
Light, creamy and just a touch of smokiness




Award Winning Blue Marlin Shrimp & Grits $16.95
Our signature dish. Stone Ground Adluh™ grits topped with creek shrimp, andouille sausage and tasso gravy


Charleston Crab Cakes $21.95
Lump and claw crab meat, "skillet-grilled" served with mashed potatoes, sautéed green beans, sweet onion remoulade and roasted corn salsa
Tilapia Charleston $17.95
Fresh pan seared Tilapia with a shrimp and crab cream sauce, served with creamy adluh grits and sautéed green beans
Sesame Encrusted Tuna $23.95
Marinated sashimi grade tuna served with roasted Yukon gold potatoes, sautéed spinach and garnished with fried spinach and ginger aioli
Original Oyster & Shrimp Skillet Bienville $19.95
An original recipe. Apalachicola oysters in a shrimp and Tasso ham cream sauce. Served in a sizzling skillet with pita chips and creamy adluh grits
Salmon Pontchartrain $21.95
Fresh Salmon fillet with blackened shrimp and scallops, finished with a mornay sauce and served with adluh grits cakes and sautéed green beans
Grilled Teriyaki Salmon $18.95
Sustainably harvested North Atlantic salmon served with roasted Yukon Gold potatoes, sautéed green beans and teriyaki glaze
Vista Chicken $17.95
Fire roasted chicken breast topped with sautéed spinach, sun dried tomatoes and goat cheese served with mashed potatoes and finished with a roasted garlic butter sauce
Portabella Mushroom and Spinach Ravioli $16.95
Ravioli with sautéed spinach and vine ripe tomatoes in a rich portabella mushroom broth