SPRING IS ALMOST HERE ON THE CALENDAR...

For those of us in the Northeast and elsewhere, Winter has been brutal.

Record snowfall, Record cold, Record cabin fever.

Showing Spring Scoop helps everyone realize that we are only 14 days away from the first official day of Spring.

Here are a few ideas using our Spring Scoop 2015 

Chef's Line Natural Fry.

What can you do with the Chef's Line Natural Fry? 

Anything & Everything!!

Chili Cheese Fries

Chef's Line Natural Fries

Rykoff Sexton Sunflower Oil

Monarch Kosher Salt

Molly's Kitchen Red Canyon Chili

Monarch Cheese Sauce

Animal Fries

Chef's Line Natural Fries

Rykoff Sexton Rice Bran Oil

Monarch Kosher Salt

Monarch Cheese Sauce

Grilled Onions

Monarch Thousand Island Dressing

Poutine

Chef's Line Natural Fries

Optimax Fry Oil

Monarch Kosher Salt

Monarch Brown Gravy

Cheese Curds

Check out this link to Poutineville in Montreal.

http://poutineville.com 

How about Goat Cheese & Raspberry Fries

Chef's Line Natural Fries

Crumbled Goat Cheese

Raspberry Puree

Pastrami Cheese Fries

Chef's Line Natural Fries

Metro Deli Pastrami

Swiss Cheese, grated

Kimchi Fries

Chef's Line Natural Fries

Housemade Kimchi

Onions

Pork Belly

Scallions

Cheddar Cheese

Sour Cream

Sriracha

Peanut Butter Cup Fries

Chef's Line Natural Fries

Nutella

Peanut Butter

CHEF BILL

CAN YOU SAY HARBOR BANKS BEER BATTERED ALASKAN COD 10 TIMES FAST??!!

Maybe not, but you can say it once. 

How many cases of Harbor Banks Beer Battered Alaskan Cod 

can I get you for the weekend?

...and then offer them a few of these ideas for a Weekend Special.

Fish n Chips is a natural but give it a twist...

instead of Tartar Sauce give one of these a try.

Lemon Caper Aioli

2 c Chef's Line Mayonnaise

2 T Lemon Juice

Zest of 1 Lemon

1/2 c Capers, drained, deep fried

1 T Garlic, chopped fine

TT Sea Salt & Black Pepper

Fold all ingredients together.

Refrigerate until use.

Honey Mustard Chive Mayo

2 c Chef's Line Mayonnaise

1 c Rykoff Sexton Dark Ale Mustard

1 c Honey

2 bu Chives, cut fine

TT Sea Salt & Black Pepper

Fold all ingredients together.

Refrigerate until use.

Sriracha Ketchup Mayo

2 c Chef's Line Mayonnaise

2 c Monarch Ketchup

2 T Sriracha

1 T Honey

Mix all ingredients well.

Refrigerate until use.

FISH TACOS!!!

Use fresh clean ingredients...

Pico di Gallo

Fresh Cilantro

Sliced Avocado

Lime Wedges - better yet try grilled lime

Shaved Cabbage (napa, red or Superfood Slaw)

Greek Yogurt & Sriracha

CHEF BILL

SPRING SCOOP 2015

23 New Items

250,000 Customers

Where do we start?

Let's concentrate on just two items today.

SUPERFOOD SLAW

We had over 2500 people try this recipe at the 

South Beach Wine & Food Fest last weekend

SWEET & SPICY RANCH SLAW

Thanks to Chef Brad Barnes, CIA

1 bg Cross Valley Farms Superfood Slaw

2 T Kosher Salt

1/4 c Granulated Sugar

2 c Sherry Vinegar

2 c Chef's Line Ranch Dressing

1/8 c Rykoff Sexton Key Lime Juice

1/2 c Honey

TT Sriracha

Toss the slaw mix with the salt, sugar and vinegar.

Refrigerate overnight.

Drain well.

Toss with the remainder of the ingredients.

Refrigerate until use.

BUFFALO BLUE SLAW

1 bg Cross Valley Farms Superfood Slaw

1 c Monarch Hot Sauce

1/4 c Honey

2 c Monarch Blue Cheese Dressing

TT Kosher Salt

Toss the slaw mix with the hot sauce and honey.

Refrigerate overnight.

Do not drain.

Toss with the blue cheese dressing.

Adjust seasoning with kosher salt & hot sauce.

Refrigerate until use.

&

GRIT STIX

The Molly's Kitchen Grit Stix 

are the perfect bar snack or appetizer.

A twist on two Southern staples,

Grits and Pimento Cheese.

Simply serve with a dipping sauce...

ARUGULA AIOLI 

(yes, arugula)

2 c Chef's Line Mayonnaise

1/2 c Arugula Puree

2 T Rykoff Sexton Meyer Lemon Juice

2 T Garlic, chopped

TT Kosher Salt

Place all ingredients in food processor bowl.

Mix until smooth and bright green.

Adjust seasoning.

I don't add any pepper as the arugula adds the pepper note desired.

Refrigerate until use.

BACON REMOULADE

2 c Monarch Bacon Aioli

2 T Red Onion, diced

2 T Red Pepper, diced

2 T Stone Ground Mustard

2 T Capers, drained and rinsed

1 T Rykoff Sexton Meyer Lemon Juice

1/4 c Patuxent Farms Pepper Encrusted Bacon, cooked, chopped

Place all ingredients except the bacon into food processor.

Blend well.

Transfer to a stainless steel bowl and fold in the bacon.

Refrigerate until use.

GOOD SELLING!!!

CHEF BILL