essence of maines

Transcription

essence of maines

ESSENCE OF MAINES
serving you the best
September/October 2012
AMERICAN
ETHNIC
A Growing Nostalgia
The Hot Dog is
Hotter THAN EVER
Exciting New Hot Dog Trend
NEW! VARIETY HORS D'OEUVRES
GAME DAY Hors d'oeuvres
VARIETY PACK #005799
25) Mini Steak Philly Style Cheesesteaks 25)
Chicken & Cheese Hoagies 20) Beef Brisket
Sliders 20) Turkey Burger with Chorizo &
Spinach on mini onion Roll. Fully Assembled:
Heat for 12 minutes on 300 degrees 1.5 oz / 90
GOURMET GOLD Hors d'oeuvres
VARIETY PACK #002464
25 x 4) Tenderloin & Maytag Blue Cheese en Croute, Chilean
Sea Bass en Croute, Chicken Coq au Vin with red wine, and
Quail Wellington w/ Bacon. 25 each of our best selling puff
pastry appetizers! Bake for 12 at 400 degrees 1 oz / 100
FRENCH ONION TART with Apple Brandy
#002465
All natural & vegetarian, mini French onion tart with Swiss
and Gruyere cheeses, farm fresh eggs, caramelized red
onion, rosemary, lavender and a splash of calvados apple
brandy. Heat for 10 minutes on 350 1.2 oz / 56
2
ESSENCE OF MAINES
SEPTEMBER/OCTOBER 2012
8
IN THIS
ISSUE
STORIES AND FEATURES
5 CUSTOMER SPOTLIGHT
Connor’s Grillroom, Ovalon Bar & Grill,
and Powerhouse Eatery
24
18
8
AMERICAN ETHNIC
A Growing Nostalgia
18
CHEF'S CORNER
As Simple As Pie!
22
cheese marketplace
Smoked Cheese: Winning Flavor
24The Hot Dog is
Hotter THAN EVER
27 FLAVOR TRENDS
Flavor Insights and Inspirations
from Culinary Secrets®
– Spice is Nice
TRy out these
:
exciting recipes
28
Social Media
Where’s the ROI?
pa ge 12
e
ith Pappardell
Lamb Shank w
32 GLOSSARY OF TERMS
Produce A to Z
pa ge 17
ya Pot Pie
Cajun Jambala
33 success stories
Tom X Pub & Nestico's Restaurant
pa ge 19
Crack Pie
34 E & S shoppe
Equipment and Supply
pa ge 3 1
l Pumpkin Pie
Ginger-Streuse
35 TAKE THE QUIZ
Test Your Knowledge
of Regional Cuisine
ESSENCE OF MAINES
AMERICAN
ETHNIC
A Growing Nostalgia
Effective dates:
September and October 2012
THE HoT Dog
Is EvEN HoTTER
101 Broome Corporate Parkway
Conklin, NY 13748
800.366.3669 | 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 MAINES
3
Welcome!
In the past few issues of Essence, we have taken you on a culinary tour discovering the latest in
ethnic cuisine. We delighted our senses with Asian fusion, and spiced up our appetites with Latin
flavors. Now, it is time to continue our tour - a little closer to home.
Perhaps it’s the colder weather, or maybe it’s the economy, but consumers today are rediscovering
an appreciation for regional American foods.
In this issue, we’ve created an abundance of ideas that you can bring into your restaurant to inspire
the senses of your customers. We share with you the latest culinary trends that are inspiring chefs,
exciting customers with freshness, simplicity and ethnicity. Consumers today are eager to try
new foods, but they demand authenticity and transparency. Diners are looking for a homespun
atmosphere in the dining room and creativity and passion in the kitchen.
On page 8, we are excited to wax nostalgic about the way things “used to be” and showcase the
latest trend of rustic, authentic American cuisine. This will help you keep your menus current,
and will also take advantage of the local ingredients available this season.
Customers today are becoming tired of the traditional comfort foods craze. They are looking for
new taste thrills and culinary invention. While delving deeper into the American ethnic cuisine
trend, we rediscovered the regional cookery of the Pennsylvania Dutch (page 11). What better
way to excite your customers than by reinventing a classic style of cooking.
And Corporate Executive Chef Jake Hizny provides the ultimate in customer favorites with his
amazing article on pies (page 18). You will also find his inspiring recipes and timely product
selections for your consideration throughout this issue.
To inform, inspire, and entertain – that’s what we strive for in every issue of Essence. We want
to be a vital and relevant resource to your operation. If you have article ideas or suggestions
for regular features of particular interest to you,
please be sure to discuss them with your Account
Manager. We welcome your input!
Enjoy the issue!
4
ESSENCE OF MAINES
Connor’s Grillroom, Ovalon Bar & Grill,
and Powerhouse Eatery
CUSTOMER
SPOTLIGHT
Connor’s Grillroom,
Ovalon Bar & Grill, and
Powerhouse Eatery
When you own three restaurants and have
Today, the Powerhouse Eat-
thrived in the restaurant business for more
ery still retains the original
than 40 years, as John Scalleat has, it’s fair
brickwork, valves, and boilers
to say you’ve done a few things right along
that serve as the backdrop
the way. Starting out in 1970 with a pizza
and hoagie shop in Cookstown, PA, while
also attending Kutztown University in
Kutztown, PA, John went on to open Close
Quarters in 1975. That restaurant quickly
became popular with skiers and tourists
in the Lake Harmony area of the Poconos,
and, after a successful run, John sold it
in 1999. Along the way, he purchased the
Ovalon Bar & Grill from relatives in 1977,
and in 1989 he opened the Powerhouse
Eatery in an abandoned power station that
required two years of work to renovate.
He purchased and remodeled the building
that houses Connor’s Grillroom in 2002.
Business: Connor’s Grillroom
Location: 55 Memorial Highway
Dallas, PA 18612
for a menu of classic and
contemporary American fare,
with steaks, chops, and seafood dishes
to appeal to the heartiest appetites. With
200 seats, it’s the largest of John’s three
establishments, attracting tourists as well
as travelers, thanks to its food, unusual architecture, and visibility from Interstate 80
that passes nearby. The Ovalon, which has
been in continuous operation since 1946,
has 140 seats and leans toward traditional
Italian fare in a family- and kid-friendly
atmosphere. Connor’s Grillroom, also with
140 seats, is focused on white-tablecloth
dining and serves contemporary interpretations of classic American dishes.
“It’s important to me to keep the ambience
and hospitality of a family-run business,”
John says, “to look and feel different from
a chain restaurant.” His customer-service
Cuisine: White-tablecloth contemporary
philosophy is simple: Satisfaction is
Website: http://connorsgrillroom.com
guaranteed. “If someone’s not happy with
their food,” he tells his staff, “just take it
back and let them try something else.
Business: Ovalon Bar & Grill
Don’t charge them for anything they didn’t
Location: 252 N Wyoming St
enjoy.” Fortunately, he adds, this happens
Hazleton, PA 18201
Phone: (570) 454-0853
Cuisine: Contemporary and Classic Italian
of his foodservice needs for approximately
12 years, he says. In addition to fine meats,
seafood, fresh produce, branded products,
and pantry ingredients from the broadline
selection, John also depends on ServiSolutions for his beverage-system maintenance
and cleaning and sanitation chemicals.
But it’s not just the products Maines
sells, John adds. “It’s also their service
and helpfulness as business consultants.”
Phone: (570) 674-5100
American
John has relied on Maines for the majority
only rarely.
With 110 employees among his three
John uses Maines’ WyckWyre site to find
qualified restaurant personnel, he says,
and over the years he has sharpened his
industry knowledge with Maines’ seminars
on food cost and employee relations. He
also benefits from attending Maines’ annual
Food Show and related presentations. “The
people they bring in – Jim Sullivan and Guy
Fieri, for example – are truly knowledgeable and inspiring, and I’ve also learned a
lot from talking to the other owners and
chefs at the Food Show,” John says.
restaurants, John says, “Every day is a
John credits his Maines Account Manager,
challenge. You have to be right there on
Natalie Zehner, for her help with product
Business: Powerhouse Eatery
the front lines. You can’t disappear for two
selection and, most importantly, for
Location: 60 Powerhouse Rd
or three weeks.” He works at least one or
understanding his needs as a restaurant
two shifts in each of his restaurants every
owner. “I regard her and the other people
Phone: (570) 443-4480
week, he says, either as floor manager or
at Maines as allies and friends,” John says.
Cuisine: Contemporary/Casual American
line cook.
“It’s not just a business relationship.”
Website: http://ovalonrestaurant.com
White Haven, PA 18661
Website: http://powerhouseeatery.net
ESSENCE OF MAINES
5
2012 Bountiful Harvest Cranberry Sauce
$5.00/case Rebate
Establishment Name: _________________________________________________
Contact Name: ______________________________________________________
Address: ___________________________________________________________
City: ______________________________ State: __________ Zip: ______________
Phone Number: _____________________________________________________
Fax Number: ________________________________________________________
E-Mail: _____________________________________________________________
Number of CASES x $5.00 = $___________________Rebate Due (MAX $100.00)
Rebate Program Rules
UPC #
Item
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Whole 6/#10
1.This offer is available to foodservice operators only.
Consumer clubs, convenience stores, grocery stores,
membership clubs, government agencies, national
accounts and businesses buying on bid or contract
pricing are ineligible.
2.Invoices dated August 6, 2012 thru December 7,
2012 are eligible for rebate. Rebate request must be
postmarked by December 31, 2012. Invoice copies
must accompany this rebate request.
3.One redemption per customer (MAXIMUM $100.00)
4.May not be used in conjunction with any other offer.
5.All rebates must be individually submitted by unit.
Distributor tracking reports are not valid.
6.Complete this form and attach your Invoice (s)
showing proof of performance.
7.
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CPC Rebate/UNIVERSAL
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For More Information Call: (800) 257-7019
6
ESSENCE OF MAINES
American
Ethnic:
A Growing Nostalgia
Pictured: Braised pork tenderloin
with rice, mashed potatoes and pineapple
8
ESSENCE OF MAINES
missing by only focus-
There’s No
Place Like Home
ing on the choicest cuts.
Hanger and skirt steaks, for
At the same time as consum-
example, are gaining popularity
ers are embracing ethnic fusion,
on menus, and, in the hands of cre-
they’re also rediscovering an apprecia-
ative and talented chefs, customers will even
tion for regional American foods. Today’s focus on
local, in-season ingredients certainly qualifies as a top trend,
order such things as blade, belly, and cheeks. Even tripe,
but it’s also a rediscovery of forgotten traditions, a yearning
which not too long ago was considered just offal, is finding a
for a pre-industrial, pre-biotech age and “the way things used
niche in a variety of slow-cooked recipes.
to be.” You can see it in the rising menu mentions of heirloom produce varieties, and farmers’ efforts to bring back
heritage breeds of livestock.
While braising does take practice to acquire mastery, one
of the key advantages is that you don’t have to worry about
cooking the dish to order or getting the temperature exactly
A growing nostalgia about traditional rural lifestyles is partly
right – perfect for your busiest nights. Once the meat is fork
responsible for a renewed interest in such all-American
tender and the sauce is thick and rich, all you have to do is let
cuisines as Pennsylvania Dutch, and the “cowboy” cooking of
the flavors intensify as you plate the rest of the dish.
the west and southwest. The Pennsylvania Dutch (or Amish)
people are famous for their simplicity, and cowboys ate what
Use Beer and Cider
was available and what sustained them through long days of
Stouts, ales, and lagers have been an American staple since
hard work.
What opportunities does this provide for the modern-day
chef? Here are some ideas that fit the season – and current
dining trends – to help keep your fall menus both focused
and profitable.
the Jamestown Settlement days, and the Northeast was once
a major hops-producing region for the country. Likewise,
apples may not have originated in the U.S., but they have
certainly proliferated here, cultivated with great care.
More recently, growers have focused
on apple varieties that, although dry
Braise a Trail to Profit
and even bitter to the taste, produce
Slow-cooked meats are rich, flavorful, and filling, and they
wonderful, spicy, and aromatic ciders.
start with inexpensive cuts that can more than offset the
You can substitute cider for wine in
added cost of ingredients such as heirloom vegetables and
a wide variety of dishes to transform
house-made condiments. “Whole animal” cooking is coming
their flavor profile; just use your judg-
into its own, and customers are curious about
ment and imagination, and know that
what they’ve been
customers will welcome
the variation.
Beer offers all kinds of
benefits in cooking, and is especially helpful for tenderizing
meats such as the cuts described earlier. The wide variation,
from stout to pilsners, accommodates most types of meat,
including chicken (e.g., beer-can chicken) and even fish
(beer-battered cod). Interestingly, beer also works well with
certain baked goods, such as dark stout in pumpkin cake,
helping to add moisture, flavor, and lift.
ESSENCE OF MAINES
9
Explore Winter Squash
and Sweet Potatoes
Establish Your Sense of Place
Few things are as American as winter squash; in fact, the
importance of terroir, the ingredients and flavors that define
word squash derives from a Native American word. And it’s
your sense of place. Remember that until the middle of the
abundant in the fall, as well as trending higher in custom-
20th century, Americans had no choice but to eat locally
ers’ value perception. Butternut squash, for example,
with its mild flavor and relative ease of use, is
a fantastic substitute for potatoes. It also
makes naturally creamy and soul-satis-
In the last issue of Essence, Chef Eamon Lee emphasized the
grown and raised foods. When you source locally grown produce, cheeses, and pastured meats from within your region,
simply naming the source of your ingredients on your menu,
or the breed of chicken or pork you are using, will go a long
fying soups. And, as you already know,
way toward communicating the authenticity you are trying to
the wide variety of shapes, sizes, and
capture through your cooking.
colors makes for lovely centerpieces for
fall-themed banquets.
Sweet potatoes are also extremely popular
right now. They’re showing up in restaurants every-
Look around at what’s growing locally through the fall
season – Brussels sprouts, kale, carrots, cabbage, beets,
parsnips, cauliflower, grapes, and more – and seek out
variations in the standard offerings that can help your
where, as fries, in a colorful medley with Brussels sprouts,
dishes stand out. When writing your menu descriptions,
and with an incredible array of stuffings such as coconut
use the distinctive names of the vegetable varieties that you
curry, spinach and corn, and twice-baked variations with
are using, such as dwarf blue kale, golden beets, and snow-
maple syrup and toasted pecans. Use your creativity and
ball cauliflower. In addition to naming the varieties, you can
knowledge of flavors, or simply bake them until completely
present the delightful color variations – purple cauliflower!
soft, and serve with fresh rosemary and a pat of butter.
opal basil! – to instantly communicate the care and attention you give to each of your dishes.
Today, there is more competition for customers’ dollars, from more places, than ever before. While staying
current with the trends is an ongoing challenge, it’s a
crucial part of success in today’s restaurant landscape.
Maines Corporate Chefs Jake Hizny and Eamon Lee are
available to consult with you on ways to cater to
customers’ ever-evolving
tastes. Talk with
your Account Manager about Maines’
complimentary
recipe-development
and other businessoptimization services.
10
ESSENCE OF MAINES
The Pennsylvania Dutch Tradition
Today, restaurants across the country are embracing the famous
that are in season near the end of the summer. Although there is
cuisine and traditions of the Pennsylvania Dutch. Pennsylvania
sugar in the liquid, it’s that sour taste that everyone remembers.
Dutch food, in terms of being a regional American cuisine, isn't
The Dutch used every edible part of the meat and it is from this
much different than Cajun or Creole or the food of the Pacific
Northwest. It's a wonderful regional cuisine, but it is just starting
to find its place in fine restaurants across the country. Set your
thrifty economy that the specialty Scrapple was derived. Scrapple is
made from pork, sage, spices and grain such as cornmeal, oatmeal
or buckwheat. After the scrapple had been prepared, it was stored in
restaurant apart from the competition and become a trendset-
a cool place and set aside for future use. When served, it was cut in
ter by celebrating the season with the traditional farm-to-table
cuisine of the Pennsylvania Dutch. It will both intrigue and satisfy
your customers looking for a modern spin on comfort food.
thin slices and fried in butter or bacon fat until crisp.
Most meals incorporate the fresh produce and seasonal ingredients,
which are found in such abundance in the region. In the spring, the
The blending of recipes from many homelands produces tasty
dishes and recipes that have been handed down for generations.
The cooking is simple, plain and hearty. The cuisine often mixes
sweet and savory or sweet and sour foods all in the same dish
dandelion season gives us one of their choicest salads. Each fall,
barrels of apples are converted into apple butter, a regional specialty
that is spread on bread or toast or used as a filling for baked goods.
Corn is a year-round Dutch standby. It appears in endless guises.
under the rubric that “seven sweets and seven sours” should be
represented. The traditional “sweets” are primarily based on locally-grown fruits—apple, quince, berries, candied watermelon rind,
schnitz (dried apples), shoofly—the “sours” are pickled onion,
Cooked with bacon, onion and minced green peppers, it is used to
stuff peppers. It appears in omelets, hash, noodles, fish cakes and
waffles. It also used in pies, salads and soups.
chow-chow, beets, cauliflower, tomato relish, spiced cucumbers
Food is abundant and appetites are hearty in the Pennsylvania Dutch
and other specialties that reveal definite German influences.
country. The traditional dishes are relatively simple and unlike most
regional cookery the ingredients are readily available. This is a vi-
The Pennsylvania Dutch are famous for their pickles, relishes
and condiments, often served as part of the traditional 'sweets
and sours' with a large meal. Chow-Chow is made up of a variety
of vegetables
tc
Pennsylvania Du
10 pounds apples
6 quarts cider
4 pounds sugar
h Apple Butter
nd cloves
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tal cuisine, the ancestral food that many people in the region
treasure as a link to both the American and European
aspects of their history.
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g. 11
ESSENCE OF MAINES
1 c up c
hopp e d
as seen r
on cove
Lamb Shank with Pappardelle
Yield: 1 serving
079958 1 ea. Lamb Shank, 18-20 oz., sous-vide
079983 4 oz. Glace Dagneau 010342 6 oz. Egg Pappardelle 019119 3 oz. Ricotta Sopraffina, quenelle
000110 2 oz. Butter
097428 1 ea. Royal Trumpet Mushroom
097415 3 ea. Chanterelle Mushroom
097443 2 ea. Crimini Mushroom
097277 1 ea. Mint Leaves, chopped
097531 As needed: Curly Parsley, chopped
340620 As needed: Salt
345631 As needed: Black Pepper, café  DIRECTIONS
1. In a small stock pot of boiling water, place sous-vide lamb
shank and reheat according to directions.
2. In a small sauce pan, add Glace Dagneau and simmer over
low heat. Reserve for service.
3. With two small teaspoons, form ricotta cheese into quenelles.
Reserve for service.
4. In a sauté pan, melt butter over medium-high heat, add
mushrooms, season with salt and pepper, and continue to
cook until done. Reserve.
5. In another small stock pot of boiling salted water, add
pappardelle pasta, cook to al dente, and drain.
6. Remove veal shank from water and open package. Place
pasta in warm serving bowl, add veal shank. Garnish plate
with sautéed mushrooms, then drizzle Glace Dagneau over
veal shank and pasta. Garnish with ricotta, quenelles, mint
leaves and chopped parsley. Serve immediately.
12
ESSENCE OF MAINES
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ESSENCE OF MAINES
15
Cajun Jambalaya Pot Pie
Yield: 1 Pie
Crust – Makes two 9-inch crusts
381254 2 c. Flour, AP
092114
1 ea. Eggs, large
340620 1/8 tsp. Salt
305860 2 tsp. Vinegar, white
374105 1/2 c. Vegetable Shortening
N/A 2 Tbl. Water, ice-cold
000110 1/2 c. Butter, cold, unsalted
Filling
370510 1 oz. Canola oil
097551 1/2 ea. Green Bell Pepper, medium diced
107121 8 oz. Kielbasa Sausage, cut into
381254 1 oz. Flour, AP
1-inch pieces
289336 1 qt. Chicken Broth, more if needed
114262 8 oz. Chicken Meat, cooked, shredded
331107 3/4 c. White Rice, uncooked
345814 1 Tbl. Cajun Seasoning, divided
136746 8 oz. Shrimp, raw, 26/30 ct., P/D, tail-off
349757 1 Tbl. Blackening Seasoning, divided
345631 1/2 Tbl. Black Pepper, café
097502 8 oz. Onion, yellow, medium diced
345660 1/2 Tbl. Cayenne Pepper
097135 1 1/2 ea. Celery Stalks, medium diced
092114 1 ea. Egg, large, beaten for egg wash
 DIRECTIONS
1. To make the pie crusts, combine the flour and salt into
Whisk continuously so roux does not burn. Now slowly
a large mixing bowl. Cut the shortening and butter into
whisk in the chicken broth a 1/4 cup at a time to make
small chunks, and blend into flour mixture using knives in
a thin, smooth gravy. Bring the gravy to a simmer, mix
a crisscross motion. Blend until the mixture has texture
in the cooked kielbasa, chicken, and vegetables, and
of coarse. small pea size-balls of butter and shortening.
cook until slightly thickened, approximately 20 minutes,
Then add the egg, vinegar, and water, slowly pouring
stirring occasionally.
into flour mixture, and stir only until moist.
2. The dough should stick together and hold. Form into 2
5. Mix the rice into the gravy mixture, and simmer until
the rice is almost tender, approximately 15 minutes.
balls and wrap in plastic wrap. Flatten each into a disk
Mix in the shrimp and cook until they are opaque and
and put into refrigeration for approximately 1 hour.
pink, approximately 5 to 10 minutes. Taste and season
3. Heat canola oil in a large saucepan, and cook the
kielbasa and chicken meat over medium heat until the
the filling with black pepper and cayenne pepper, and
remove the filling from the heat.
sausage begins to brown, approximately 10 minutes.
6. Fit the pie crust into a 9-inch pie dish; brush crust with
Now sprinkle the meat with 1/2 Tbl. each of the Cajun
beaten egg, and poke holes all over the crust with a
seasoning and the Blackened Seasoning as it cooks.
fork. Bake in the preheated oven for 3 minutes. Fill
Remove the sausage and chicken from the pan and
the par-baked crust with the filling, then top with the
reserve. Add to the same pot the onion, celery, and
second crust, and pinch and crimp the edges of the crust
green bell pepper, and cook until the onion has turned
together with a fork. Brush the crust with more beaten
translucent, approximately 5 minutes. Now add the
egg, and cut several steam slits into the top of the crust.
remaining Cajun and Blackening seasonings. Remove the
vegetables and reserve.
4. Make a roux with the oil left in the pan by adding the
flour. Whisk the flour and oil together and cook over
low heat, whisking constantly, until the mixture is a pale
brown color; this can take approximately 15 minutes.
7. Bake in the preheated oven until the crust edges begin
to brown, approximately 15 minutes. Line the edges
of the crust with foil, and bake until the crust is golden
brown, approximately 5-10 minutes.
8. Remove from oven and place on cooling rack for
approximately 1/2 hour before slicing for service.
ESSENCE OF MAINES
17
chef’s
corner
By Chef Jake Hizny
As Simple
As Pie!
Pie has been a staple food since the founding of our great country.
Americans love pie! It doesn’t get any simpler than that. There is
nothing more enjoyable than a great piece of pie with a cup of freshly
brewed coffee or a cup of perfectly steeped tea. When I was working
in restaurants, I “always” made sure to have a variety of pies (cream,
fruit, custard, and occasionally a traditional meat pie) on the menu.
They would sell all the time, because the great thing about pie is that
it has no season. Yes, there are some pies that tend to be associated
with holidays, Pumpkin and Sweet Potato at Thanksgiving and Pecan
at Christmas, but you can feature these pies at any time of the year,
and I know they would sell. Pies come in sweet and savory, mini,
deep dish. and deep fried. Pies, perhaps more than any other food,
are so endearing. And to me, that is why pie has become the cool kid
on the dessert block again. Over the last few years, pie was pushed
out of the limelight with all the fuss over cupcakes and donuts. But
I’m here to say that pie is back. Americans are demanding
more pie. Pie satisfies our sweet tooth and
carries us on a journey for those
“remember when” moments.
18
ESSENCE OF MAINES
What makes a good Pie?
The crust or the filling?
Crack
Pie
I believe the crust is the most important component of the
Yield: 2 -10" Pies
pie. It literally is the foundation. And if you don’t have a good
crust, than it’s just a waste of calories. So, let’s first talk about
that perfect crust, which should be a golden-brown inspiration that is richly flavored and just salty enough to contrast
Chef Jake Hizny
a sweet filling. I like the texture to be as flaky as a croissant
but still crisp. And once I take a bite of temptation, it should
shatter, then melt away instantly on my tongue. This can only
be accomplished with fat! I grew up on a basic crust that was
Ingredients
Cookie for Crust:
tried-and-true, and simple to make. It is known as a 321 crust.
381254
2/3 c. Flour, AP
3 parts flour, 2 parts fat and 1 part water. It’s a great crust, but
003200
1/8 tsp. Baking Powder
like anything else, there are hundreds of variations. And today’s
003201
1/8 tsp. Baking Soda
chefs are pushing the limit when it comes to the fat. Some feel
340620
1/4 tsp. Salt
that “all-butter” crusts are the hands-down favorite. However, I
000110
1/2 c. Butter, softened
know many swear by all lard (pork). I have been experimenting
380150
1/3 c. Brown Sugar, light
with a combination of fats, mainly because I didn’t want to give
380424
3 Tbl. Sugar, granulated
up the sweet luscious flavor of the butter entirely. I have made
092111
1 ea. Eggs, large
crust using a 50/50 blend of butter and animal fat (pork lard)
325632
1 c. Rolled Oats
and also a 70/30 blend. After many crusts filled with memorable fillings (good thing I have an endless supply of in-house
Crust:
official taste testers at the corporate office), the favorite crust
See Recipe
Crumbled Cookie
was the 70/30 blend. It baked up crisp, yet it was marvelously
000110
1/4 c. Butter
tender and flaky with just the perfect taste profile of butter and
380150
1 1/2 Tbl. Brown Sugar, light
a mild hint of bacon that blended with every filling I added
340620
1/8 tsp. Salt
to it. If you really want to experiment out of the pie shell, try
replacing the pork lard with duck lard. The crust will have a
Filling:
very light flavor, and texture will be a perfect balance between
380424
1 1/2 c. Sugar, granulated
crisp and flaky. Just imagine the reaction from your customers
380150
7 oz. Brown Sugar, light
when you tell them about your Honey Apple Pie with Thyme in
340620
1/4 tsp. Salt
a nontraditional duck fat crust. I’m thinking immediate sell at
N/A
1/3 c. Milk Powder
upscale pricing. A little duck fat can turn into big dollars!
000110
1 c. Butter, melted
015500
7 oz. Heavy Cream
350750
1 tsp. Vanilla Extract
092111
8 ea. Eggs, large, yolks only
See Recipe
2 ea. Prepared Crust
If you are a non-traditionalist you can make pie crust from
graham crackers, Oreo cookies, pretzels, and the list can go on.
There really are no rules when it comes to the crust, other than
it tastes good. But in the end, if you’re not up to making your
own crust, just ask your Maines Account Manager about our
380170As needed, 10X Powdered Sugar,
garnish
ready-made frozen pie shells and filled pies. Maines has ingredients for you to perfect the art of creating sweet comfort by
the slice. Remember, a good piece of pie is like a hug from your
(Recipe continued on page 21)
mom or grandmother. The better the pie, the bigger the hugs.
ESSENCE OF MAINES
19
chef’s
corner
By Chef Jake Hizny
Now for the pie filling Fresh or prepared, you decide!
Pie fillings generally contain fruit, custard, or cream. Prepared
pie fillings are very convenient; however, they don’t even come
close to made-from-scratch fillings. There is nothing wrong
with using prepared filling, but I suggest that you use a
high-quality filling. I have also discovered that by
adding a few ingredients to a prepared filling,
you can create some unique flavor com-
a soufflé during the baking process, but once you take the pie
out of the oven, it deflates back into its crust. Sometimes during the baking or cooling process, the pie will crack. Here is a
great tip that a lifelong baker gave me years ago. Let the filling
rest for approximately one hour before incorporating the eggs
into the mixture. This little trick is the fix, and you won’t have
a problem with cracking.
In addition to the pies that we all grew up on, today’s pie bak-
binations. I have taken prepared apple
ers are really thinking outside the box. They are incorporating
pie filling and blended in plumped
different cultures and ingredients to come up with some really
raisins and walnut pieces. I then filled
incredible creations. Recently, while in Houston, Texas I had a
a buttery pie crust, drizzled caramel
pie that was made with apples layered with roasted green chil-
sauce over the filling and topped it with
ies in a savory cheese-infused crust sprinkled with a streusel
a cinnamon crumbed topping. By adding
topping of walnuts and brown sugar. This baker took two of
a few ingredients, I created the perfect
foundation for a spectacular pie, and I
the basic ingredients from the Southwest and incorporated
them into a pie that is savory, sweet, spicy, and somewhat
must say it is one of the best I’ve tasted.
earthy. It was incredible, and when I asked how it sold, the
This type of pie will also distinguish
waiter told me it is the cornerstone of their dessert menu. Can
your operation from the competition.
For me, fruit fillings made from
you imagine - the cornerstone? Talk about putting distance
between you and your competition.
scratch are the way to go. You
Recently, I was in a restaurant in Washington, D.C., that is
just need to follow the recipe
“known” for its apple pie. When I walked into the restaurant, I
to ensure the filling is properly
was looking down into the bakery. The pastry chef was hand-
thickened, and the cut edges of the
pie will ooze slightly. That is a great indicator that
peeling Granny Smith apples for the next batch of pies. Its
apple pies were “individual” sized, (but they were perfect if you
the filling is perfect. The fruit will also look clear and
wanted to share). Customers come to this restaurant for the
distinct, and the color will be bright. You won’t get that from
PIE! One of the trendiest pies racing across America is a pie
canned prepared filling.
called “Crack Pie” (recipe included). I’m not sure
Cream fillings should be smooth, free of lumps, and rich
in appearance. These fillings
can be a base for a variety of
pie options: chocolate-peanut butter cream pie, blueberry cream, coconut cream,
and banana cream pie to
mention a few. Pumpkin
and sweet potato pie fill-
20
ings are a custard-type filling. In the oven, they will resemble
ESSENCE OF MAINES
how it got that name, but I’m thinking it’s
because you become addicted to
it. In New York City, this pie is
fetching a whopping price
of $44 for a 9-inch pie. It
is made with an oatmeal
cookie crust and the
filling includes egg yolks,
sugar, butter, and heavy
cream. (Someone is making
Directions
Cookie for Crust:
a lot of money.) To me, it
1. Preheat oven to 375°F.
is similar to a good old-
2. In a medium mixing bowl, sift together the flour,
fashioned Southern favorite
- cheese pie. It’s sweet, rich,
baking powder, baking soda, and salt.
3. In the bowl of a stand mixer using the paddle
attachment, beat the butter, brown sugar, and
and marvelous.
sugar until light and fluffy.
Think about other things you can
do with that pie crust. Pot pies, quiche,
meat pasties, and deep-fried turnover pies are a few oppor-
4. Whisk the egg into the butter mixture until fully
incorporated.
5. With the mixer running, beat in the flour mixture, a
tunities to utilize the crust. I get just as excited about savory
little at a time, until fully combined. Stir in the oats
pies as I do about their sweet cousins. There are few things
until incorporated.
more comforting than the marriage of meat and pastry.
It’s a work of bubbly goodness. You can create a traditional
chicken pot pie or offer upscale versions such as Steak and
Stilton pot pie or maybe a stone crab pot pie. A very unique
6. Spread the mixture onto a baking sheet and bake
until golden brown and set, approximately 20
minutes. Remove from heat and cool to the touch on
a rack. Crumble the cooled cookie to use in the crust.
offering that I had the pleasure to taste was a ham and
Crust:
cabbage pot pie. I had this pie at an Irish pub. It resembled
1. Combine the crumbled cookie, butter, brown sugar,
the classic Shepherd’s pie, and it was loaded with cabbage,
and salt in a food processor, and pulse until evenly
onions, and ham and encrusted with mashed potatoes. Very
combined and blended (a little of the mixture
yummy, inexpensive to make, low food cost, high profit, and
clumped between your fingers should hold together).
unique to your operation and your customers.
Divide the crust between 2 (10-inch) pie tins. Press
the crust into each shell to form a thin, even layer
I hope to see pie on your menu, not only because it is
along the bottom and sides of the tins. Set the
trendy, but because I’m sure your customers will accept it
prepared crusts aside while you prepare the filling.
with open arms.
Until next time,
Chef Jake
Filling:
1. Preheat oven to 350°F.
2. In a large bowl, whisk together the sugar, brown
sugar, salt, and milk powder. Whisk in the melted
butter, then whisk in the heavy cream and vanilla.
3. Gently whisk in the egg yolks, being careful not to
add too much air.
4. Divide the filling evenly between the 2 prepared
pie shells.
5. Bake the pies, one at a time, for 15 minutes, then
reduce the heat to 325°F and bake until the filling is
slightly jiggly and golden brown (similar to a pecan
pie), about 10 minutes. Remove the pies and cool on
a rack.
6. Refrigerate the cooled pies until well chilled. The pies
are meant to be served cold, and the filling will be
gooey. Dust with powdered sugar before serving.
ESSENCE OF MAINES
21
cheese
marketplace
Smoked Cheese
Smoked Cheese:
Winning Flavor
Smoked cheese is a delicious and flavorful way to enhance a
After the cheese has ripened to a certain extent, it is smoke-
menu item. These cheeses are as delightful to look at as they
cured as per the result desired. There are basically two ways
are to taste. People from all over the world are crazy about
that can be used to produce smoked cheese - cold smoking
smoked cheese because of its great flavor and tenderness.
method and hot smoking method.
Smoked cheese is any cheese that has been given extra flavor
Cold smoking is preferred for cheese since the temperatures
by placing it over smoky embers. It typically has a yellowish-
used in cold smoking typically range between 70 and 90°F, warm
brown outer "skin," which is a result of the curing process.
enough to soften the cheese, but not warm enough to melt it.
Cheese smoked using any type of method has been infused
The hot method is performed at temperatures that would melt
with the flavor of smoke. The cheeses used in smoked cheese
most cheeses. A cheese may be smoked while it is aging, or after
can come from cow, sheep, goat, or any other type of milk that
the aging process, when the flavor of the smoke will settle into
is typically fermented into cheese.
the outer portion of the cheese.
Many cheeses lend themselves to being smoked. Traditionally,
Change up your menu by using smoked cheeses in your
the hard cheeses like Cheddar or Gouda are smoked. Other
macaroni and cheese. And a good smoked Mozzarella is a
popular ones include Mozzarella, Provolone, Gruyere, Swiss
beautiful thing all melted in a grilled cheese. Smoked cheese
can be a little more expensive than regular
and Pepper Jack.
a
Smoked G ouda M
cheeses; however, the flavor is well worth
shed Potatoes
tatoes ,
3 pounds Idaho po
d
be
cu
d
an
peeled
salted butter
6 tablespoons un
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plus more if
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3/4 pound shredd
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Go
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sm
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the extra cost, and will help distinguish your
restaurant from the competition.
Smoke
2 cups
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1/3 cup
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22
ESSENCE OF MAINES
1 tables
poon b
The Hot Dog is
Hotter than ever
24
ESSENCE OF MAINES
From food trucks to chains to chef-driven restaurants, hot dogs
are experiencing a renaissance. With all the innovation lavished on hamburgers lately, it should come as no surprise
that the humble hot dog is finally climbing the value
chain. This growing new trend of hot dogs is a further development of the “better burger” trend. And
while well-done classics continue to thrive, many of
the crowd-pleasers on menus across the U.S. are
surpassing tradition to include inventive toppings
and ingredients.
Nancy Kruse, menu trend analyst and president of The Kruse
Company consultancy in Atlanta, says these haute dogs owe a
launch of the hot dog line, touted as a snack or a meal, drove
debt to the burger upgrades that have occurred during the past
sales across four dayparts.
five years. Kruse says, “I think the extraordinary success of the
new age burger chain has caused chains and chefs to reconsider the hot dog and treat it the same way they do the burger
- namely as a carrier for a range of creative premium toppings.”
The Senate Pub, a Cincinnati-based independent eatery, has
added style and variety to its menu with additions such as their
Korean Hot Dog. It has blended Korean and American cuisines
by topping an all-beef hot dog with red chili mayonnaise,
With one eye on the bottom line, restaurateurs are leveraging
braised beef short ribs, house-made kimchi, pickled cucumbers
customer cravings for fresh tastes, ethnic flavors, house-made
and sesame seeds, and served it on a brioche bun.
ingredients, and unique presentation styles to transform this
all-American favorite.
Wienerschnitzel, a 350-plus-unit hot dog chain based in Irvine,
Calif., said its Angus Pastrami Dog, served in a pretzel bun, has
For example, Richard Blais, winner of Bravo's television cooking
been popular since day one. The item starts with a 100-percent
competition “Top Chef All-Stars,” has created HD1, a restaurant
Angus beef hot dog that's topped with pastrami, Swiss cheese,
focused on serving high-quality hot
mustard, and a pickle spear, and
dogs with unusual combinations.
served in a pretzel bun.
The menu at his Atlanta-based
restaurant includes offerings such
as the Kenturkey, a turkey sausage
topped with tomato-pimento mar-
“Developments in hot
dogs allow them to serve
as a blank slate.”
malade, mornay, bacon, and parmesan; the Eastbound and Down, a hot
dog topped with pulled pork, coleslaw and mop sauce; and the
South of Chi-Town, a hot dog topped with chow-chow, fried
green tomato, sweet pickle and barbeque sauce.
At Sonic Drive-In, this 3,500-unit quick-service chain has
become known for its inventive hot dogs. The Chicago Dog,
part of its Premium All-Beef Hot Dog lineup, is a rendition of
the classic item. A grilled beef hot dog is topped with pickles,
New at Dirty Franks’ International
Dogs in Columbus, Ohio, hot dogs
can be topped with Korean kimchi,
mango chutney, tzatziki sauce, or
Sriracha slaw, and they serve brunch
hot dogs with pork loin breakfast sausage and smoked bacon at
Franks ‘n Dawgs in Chicago.
We’ve looked around at what other restaurateurs are doing and
compiled the following list of possible ingredients to spark your
imagination. Serve a Thai-style “hot dog” if you like. But exercise your own good judgment: customers pay for what tastes
good, not innovation for its own sake.
relish, tomatoes, sport peppers, chopped onions, celery salt,
(Note: the following ingredients are listed in no particular
and mustard, and is served in a poppy seed bun. Sonic said the
order; they’re not recipes, just ideas.)
ESSENCE OF MAINES
25
Toppings
Pickle relish, sliced dill pickles,
deep-fried pickle chips
Mustard: traditional
yellow, stone-ground,
or house-made
Sliced jalapeños
or mild peppers
Roasted red-pepper
or veggie cream cheese
Chopped tomatoes, onions,
mushrooms, bell peppers
– raw or sautéed
Chipotle mayo, tomato
aioli, garlic-lemon sauce,
dill relish
Kielbasa or Polish
sausage
Sauerkraut, kimchi, jicama,
or green papaya salad,
mint-ponzu-ginger slaw
Crème fraiche, hollandaise,
or mornay sauce
German bratwurst
Chili
The Meat
Coneys, Franks,
Weiners, etc., made with
beef, pork, or turkey
The “Bun”
The basic
hot dog roll
Puff pastry wrap or
fillo dough
English “bangers”
Mexican chorizo
Portuguese linguica
Poppy-seed or
sesame roll
Naan or flatbread
Mini baguette
Filipino pan de sal
Flour or corn tortilla,
steamed or lightly
crisped in oil
Relishes & Condiments
Fried egg
Havarti, Swiss, American,
Cheddar, Pepper-Jack,
chevre, or other cheese
Grape, cranberry relish
Horseradish
Sriracha or
house-made hot
chili sauce
Curry sauce
Toasted pine nuts,
pecans, walnuts
Cilantro-mint chutney
Bacon, shaved pastrami,
pancetta
Cooked salsas
or molés
Italian sweet or
hot sausage
Avocados or guacamole
Wasabi dressing
Andouille sausage
Olives, capers
Roasted garlic
Calabrese sausage
Romaine lettuce
Thai peanut sauce
House-made duck,
tarragon, and juniper-berry
sausage; or any other
house-made sausage
INSTEAD OF BREAD
Once you knock the hot dog out of the bun, a constellation of
too, by adding
possibilities opens to your imagination. The bun? Why not a
fresh vegetables?
flatbread instead? Or a “blanket” of puff pastry? How about
a fresh-made poppy-seed or pretzel roll? Stretching for even
more differentiation, look for hot dogs served on things other
than bread. Arepas, for example. Flattened tostones. Bao.
Waffles. Rice cakes.
26
You get the idea.
The four basic parts of
a hot dog – bun, sausage,
toppings, and condiments
– can all be reimagined to create
Or take the sausage - instead of the standard beef-and-pork
dishes that are both familiar and exotic.
frank, how about a house-made chicken-and-apple sausage, or
While these “hotter” dogs may never look quite right on white
chorizo, or Portuguese linguica? When it comes to toppings,
tablecloths, they could be perfect as a lunch special or a hearty
would customers mind if you replaced yellow mustard with a
addition to your bar menu. Some restaurants have even built
stone-ground cranberry mustard? And why not make it healthy,
their entire menu around them!
ESSENCE OF MAINES
Flavor Insights and Inspirations
FLAVOR
TRENDS
Spice is Nice
We’ve been watching patron palates evolve for several
years now. Even the most faint-of-heart diners are
braving the world of bolder flavors. It’s simple to
address this demand by using spice blends.
The renewed interest in creating traditional and
custom spice blends has been stimulated by both the
desire for more authentic ethnic food as well as the
interest in locally grown food. Spicing local foods
with exotic spices from distant corners of the Earth
seems to be perfectly consistent with the new trend
of locavore (a person interested in eating food that is
locally produced.)
Spice blends are a truly cost-efficient solution for any
operator. Ready-made blends come in a huge variety
of flavor combinations to complement everything
from fish to steaks to ethnic dishes. These blends allow
you to take a mainstay menu application and create
variations on a theme – for instance, add Jamaican Jerk
seasoning to a basic Philly sandwich and you’ve got a
Caribbean Philly.
WHAT'S HOT?
Moroccan flavors are popular this season, and they are
rich in peppers. Peppers are becoming a hot item in
flavors for the New Year, but "not too hot." Bhut Jalokia,
aka "ghost" chilies, are having a run as a fad, but are
more of a gimmick than a flavoring. The more popular
Best of all, you can add these seasonings for only about
peppers that can provide punch to flavor blends are the
a penny per serving, but the exciting new items that
Aleppo, Marash, and Urfa.
you create allow you to charge more and therefore
realize greater margins. For just a little bit of spice or
flavor added, you can add a lot of value and charge
more for the plate.
Chili peppers like Shishito, Padron, and fresh cayenne
are newer varieties to the processing industry, and
the heat and spices they add to dishes is a building
movement. Also gaining a national interest is the Hatch
Another stimulus for the use of standout
chili from New Mexico.
spices is spurred by the attention still being
paid to reduced sodium in foods. This is
a great opportunity to season with
herbs and spices, and use salt
as a final touch.
ESSENCE OF MAINES
27
Ebay
Social
Media
Feedburner
Reddit
WordPress
(blue)
Delicious
FriendFeed
Drupal
Flickr
YouTube
Twitter
Link
SlideShare
Metacafe
Twitter
Facebook
GoogleRetweet
Yelp MySpace
Goo
Stumbl
By Alissa Strong
Gowalla
Newsvine
Flickr
Delicious ICQ
Where’s the ROI?
Xing
Facebook Paypal
Yahoo
Buzz Star Mixx
Netvibes
DotStumbleUpon
MySpace HeartSlashYahoo
Digg
When it comes to social media, you’re probably wondering
you’ll make is time. But social media doesn’t just stop at what
“How do I determine if there’s a return on my investment?” To
tonight’s special is. With social media, you create this lasting
be perfectly honest with you, this is one of the biggest chal-
connection to your customers. The fans on your Facebook
lenges of social media, and there’s no clear way to measure it.Microsoft page "like" you forMSN
a reason, and they want toApple
hear from you.
Podcast
Slash Dot Button Blue
Social media muddies the water when it comes to traditional
Mixx
Button
OrangeSkype
Reddit
GreenFriendFeed
Technorati
So that brings us to the indirect ROI of social media. If you
marketing and determining your ROI - there is so much more
have a great message online, it can spread like wildfire, allow-
to it than just sales. By only focusing on numbers, you are not
ing you to reach new customers. Take this story, for example:
taking into consideration everything else that social media has
is having one of the slowest days its ever seen.
App StoreA restaurant
Amazon
Last.fm
Button White
Button
Light
Blue
Button
Yellow
Newsvine
SlideShare
Reddit
FriendFeed
YouTube
LinkedIn
to offer your business. It is a long-term investment that your
The owner puts this message
out on social media: “Push-up
Button Red
brand makes, and when it is integrated with other marketing
Contest. $200 Prize.” Facebook fans shared with their friends
efforts can be aUpdate
valuable #2
way to connect with customers and
online, essentially doing all of the advertising for free. That
foster long-term relationships, in turn generating more sales.
Newsvine
Let’s say you pay to run an advertisement in the newspaper
Qik
ROI? Reaching new customers, building brand awareness, and
building
brand loyalty by posting Ember
a uniqueApp
message.
Coroflot
Foursquare
many coupons were redeemed, and determine if paying to runTumblr
that advertisement was worth it. You’ll
cross your fingers and
Yahoo
they are connected with online just how great you are. This
Behance
Microsoft
MSN
a small portion of them to come in to your restaurant. After
they leave, you have no way to send them a message without
is your most powerful form of advertising, and by building
Design Float
Deviant Art
App Store
Amazon
a presence online,
you can directly connect
with them and
Apple
MobileMe
asking. This is the power of social media. If you aren’t integrating social media into your marketing strategy, you are
Bebo
Squidoo
missing outQik
on all of the benefits that traditional
Vimeo advertising
Enter social media. With social networking sites, such as
App Store
Facebook and Twitter, you can put out that same information
Amazon
can’t offer you.
Last.fm
Mister Wong
on your specials or provide a coupon to encourage people to
If you have questions or are looking for advice on social
come in to your restaurant, but you don’t have to pay to reachRSS
media, feel free Email
to contact me at alissa.strong@maines.net.
Qik
I can’t wait Tumblr
to talk to you!
Vimeo
Update #1
Viddler
WordPerss
Virb
Alissa Strong, Maines’ Internet Communications Coordinator, is a recent college graduate
from Penn State University with degrees in advertising and Spanish. She is a social media enBehance
Design Float
thusiast who
joined
Maines’
marketing
team
to
head
its
social
media
efforts,
and
has becomePosterous
Tumblr
WordPerss
Blogger
Google
Buzz
Picasa
Bing
a valuable resource for Maines’ customers.
28
ESSENCE OF MAINES
Behance
Des
Last.fm
they’ll willingly say great things about you, without you even
Friendster
those people. The only investment
Post
Apple
people who love your business and will tell you and everyone
Hyves
and will come back for
more. Unfortunately, you Identi.ca
have to pay
paying to run another ad.
Last but not least,
social media will help youBlogger
connect with
WordPerss
Microsoft These are your number
MSN one fans, the
your
brand advocates. Netvibes
Yahoo
Buzz
AOL
hope any new customer WHO came in had a good experience
who see your ad aren’t interested, and you’ve only convinced
Mist
Google
Vimeo
Viddler
Virb
Yahoo
Yahoo
Buzz
Netvibe
creativity, and,
of course
$200 for the winner.
How’s
that for
SlideShare
Google
Google
Talk
appetizer. You can look for a spike in your sales, track how
to reach all of those people. The truth is, most of the people
Mob
YouTub
night was the busiest he’s ever had, and all it took was a little
promoting a dinner special or providing a coupon for a free
IconDock
AOL
Skype
EbayDesign Float
Friendster
Feedburner
Deviant Art
Sha
Viddler
Blogge
Devian
Mee
Bebo
Squido
WordPress
(blue)
Dru
Design
Bump
The Art of
Hors d’Oeuvres

Brie with Raspberry
& Almond in Fillo

Spanikopita

Contact Advantage Waypoint at (781) 746-2300 for more information.
30
ESSENCE OF MAINES
Assorted Quiche
Ginger-Streusel Pumpkin Pie
Yield: 1 Pie
Filling
175020 1 ea. Pie Crust Shell, 9-inch
092114 3 ea. Eggs, large, lightly beaten
220697 15 oz. Pumpkin, solid-pack
015500 1 1/2 c. Heavy Cream
380424 1/2 c. Sugar, granulated
380150 1/4 c. Brown Sugar, light, packed
345206 1 1/2 tsp. Cinnamon, ground
340620 1/2 tsp. Salt
345004 1/4 tsp. Allspice, ground
345497 1/4 tsp. Nutmeg, ground
345215 1/4 tsp. Cloves, ground
Streusel Topping
381254 1 c. Flour, AP
380150 1/2 c. Brown Sugar, light, packed
000110 1/2 c. Butter, cold, cubed
328134 1/2 c. Walnuts, chopped
097216 1/3 c. Crystallized Ginger, finely chopped
 DIRECTIONS
1. Remove pie shell from freezer and thaw slightly. Then flute edges.
2. In a large mixing bowl, combine the eggs, pumpkin, heavy cream, sugars,
cinnamon, salt, allspice, nutmeg, and cloves. Pour into pastry shell.
3. Preheat oven to 350°F. Bake pie for approximately 40 minutes.
4. As the pie is baking, in a small mixing bowl combine the flour and brown
sugar; cut in butter until crumbly. Stir in walnuts and ginger. Remove pie
from oven and sprinkle over filling.
5. Return pie to oven and bake additional 15-25 minutes until a knife
inserted in center of pie comes out clean.
6. Remove pie from oven and cool on a wire rack. Refrigerate for
approximately 4 hours before slicing.
ESSENCE OF MAINES
31
GLOSSARY
OF TERMS
Aioli: A Provencal sauce or mayonnaise made with raw garlic
Apple butter: A thick, dark brown preserve made by slowly
cooking apples, sugar, spices, and cider together. Used as a
spread for breads
Black garlic: Fermented garlic, originally from Asia, with a
sweet, balsamic taste
Braising: A method of searing and slow-cooking meat and
vegetables
Brix flavor measurement: A scale indicating the
comparative flavor concentrations of fresh produce
Bhut Jalokia: aka "ghost chili” one of the hottest peppers
in the world. Used as a spice and as a remedy to summer
heat. In India, the peppers are smeared on fences to keep
wild elephants at a distance
Butternut squash: This large, cylindrical winter squash
looks rather like a pear-shaped bat. The color of the
smooth shell ranges from yellow to camel; the flesh is
sweet and orange. It can be baked, steamed or simmered
Charcuterie: Taken from the term cuiseur de chair, meaning
"cooker of meat," charcuterie has been considered a
French culinary art at least since the 15th century. It refers
to the products, particularly (but not limited to) pork
specialties such as PÂTÉS, RILLETTES, GALANTINES,
CRÉPINETTES, etc., which are made and sold in a
delicatessen-style shop, also called a charcuterie
Cowboy caviar: A Southwestern-style dish with black beans,
black-eyed peas, corn, and other ingredients
Curing: To treat food (such as meat, cheese. or fish) by one
of several methods in order to preserve it. A few of the
methods include smoke-curing, pickling, salt-curing, and
cheese curing. Some of the more common cured foods are
smoked ham, pickled herring, and salted fish
Heirloom plant: A variety of fruit, vegetable, or herb once
commonly grown and no longer produced in commercial
agriculture
Heritage breeds: Traditional chicken, duck, pork, beef,
or other meat breeds that fell out of favor in the Industrial Era
Hog maw: A Pennsylvania Dutch dish. It is the lining of a
cleaned pig's stomach traditionally stuffed with cubed
potatoes and loose pork sausage.
Hubbard squash: A large, cultivated variety of squash with a
tough, blue or golden rind and orange meat
Koppsupper: A Pennsylvania Dutch term for a cup of soup
Kurobuta: The Japanese name for the Berkshire breed of pig
Lebanon bologna: A cured, smoked, fermented, semi-dry
sausage. Similar in appearance and texture to salami, but has
a distinct tangy flavor, more so than other fermented meat
products
Locavore: A person interested in eating food that is locally
produced, not moved long distances to market
Rivvels: Small dumplings described as "large crumbs" made
from "rubbing egg yolk and flour between the fingers"
Schnitz un knepp: It translates roughly to "(apple) slices and
dumplings." Something that is "snitzed" is sliced, such as thinly
sliced apples in this dish
Scrapple: Pork scraps left over from butchering are combined
with cornmeal, buckwheat flour and spices and formed into a
loaf. Slices of the scrapple are then pan-fried before serving
Secondary cuts: Less-expensive meat cuts such as hanger and
chuck steak, shanks, cheeks, and jowls
Sippli: A light broth, also called "little soup"
Shoofly Pie: Pie consisting mainly of molasses, brown sugar,
water, and butter
Dutch Spiced Pot Roast: Beef is spiced and then browned
on both sides and boiled for 2 hours. It is then thickened
with brown flour to make gravy
Spaetzle: Tiny noodles or dumplings made with flour, eggs,
water or milk, salt, and nutmeg. The spaetzle dough is rolled,
cut into slivers, and then boiled.
Fasnachts: This is a donut-like treat. Potato dough is deep
fried and then coated in powdered or granular sugar
Suppe: A thick chowder soup, often served as a meal with bread
Fennel: A widely grown, bulb-like, sweet-flavored vegetable
that’s popular in braised dishes
32
Aioli
Scrapple
Produce A to Z: A Selective Glossary
Terroir: A French word for the sense of place reflected in the
taste of wines and food
G'schmorte: A soup with no broth, often like a Brieh or gravy
The Other White Meat: A marketing slogan no longer used by
the National Pork Board
Getulte Rinderbrust: Beef fillet seasoned and covered with
chopped meat, rolled, and tied. It is then cooked in a
covered pot with water until tender
Winter vegetables: Vegetables, such as squash, savoy cabbage,
and kale, that flourish late into the growing season or store
well through the winter
ESSENCE OF MAINES
Tom X Pub &
Nestico's Restaurant
Success Stories
Sharing Your Latest and
Greatest Achievements!
Success
Stories
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.
TOM X PUB
100 Tom X Rd • East Stroudsburg, PA 18302
(570) 223-5025
Pub
X
Tom
Tom
X Pub
Amid the pristine beauty of Pennsylvania's Pocono
Mountains, there is a place where guests experience
warm hospitality and superior service. The historic
Tom X Pub is that special place. Nestled among
rugged beauty, the restaurant is rustic and elegant, and
the cuisine reflects the diverse culture of the region.
The Tom X Pub specializes in delicious and reasonably priced entrees, including house specialties and
other customer favorites. Owners Steve and Ruth
VanWhy say the menu is family friendly with a French/
Continental twist. A few of their inventive signature
dishes include a Cowboy Pork Chop served with dried
cranberry and apple relish, Escargot with gorgonzola
and walnuts, and Salmon
en Croute with spinach
and roasted peppers.
The chef, Chef Dean, graduated from CIA in Connecticut. He trained in New York under a French Master
Chef and worked at Tavern on the Green. He also had
an opportunity to cook for the American Council on
Foreign Relations.
Chef Dean says, “Our Account Manager at Maines,
Robert Bateman, is a former chef and is very helpful with suggestions and sampling of new products.
Working with Maines is a perfect blend of service,
quality, ideas, suggestions, and cost control.”
NESTICO'S RESTAURANT
412 N Main St, N Syracuse, NY 13212
(315) 458-5188
www.nesticosrestaurant.com
Nestico's
Nest
ico's
Nestico's Restaurant was opened 13 years ago by Peter
Nestico. It offers an extensive dinner menu of homemade Italian food, steaks, chops, seafood, and appetizers. Lots of people think it's just Italian, but it's not true!
Many innovative and fresh specials are served at lunch
and dinner. The goal is to charge a reasonable amount
of money for the best homemade food around. Peter
Nestico says, “The best times are when the dining room
is active, and you hear laughter from the bar when you
walk in. We enjoy making people happy.”
Nestico’s is well known by the locals for its great homemade food, including signature dishes such as Pasta Pie,
Eggplant Rollatini, Utica Greens, and Chicken Riggies.
But most of all Nestico's is loved for its terrific, friendly.
and longtime staff.
Nestico’s is currently
undergoing a renovation
to the exterior of the restaurant. Peter said, “We have
continuously updated the inside of the restaurant,
but we knew it was time to upgrade the outside when
customers would come in and say that they had been
driving past our restaurant for years and didn’t know it
was so nice inside.”
Maines has been very valuable to Nestico’s. “They
don’t take their customers for granted,” Peter says.
“Our Account Rep Stuart Egan and Corporate Chef
Eamon Lee have both been very helpful with ideas.
They spent time with us at the Maines test kitchen
helping us incorporate more contemporary items into
our new menu.”
ESSENCE OF MAINES
33
E&S
shoppe
Equipment and Supply
When the weather cools off,
it is time to start thinking
about comfort foods.
Consider braising. This ancient method of cooking a
meat or vegetable using low heat has been around
for at least 300,000 years.
When done with the proper liquids (stocks or wine) and the right
aromatics (root vegetables and herbs), braising carries more flavor than
boiling or stewing and doesn't dry out or burn food the way roasting can.
Braising usually begins by searing the food to develop flavor and to
caramelize the meat. Then liquid is added – usually a stock coupled
with acidity from tomatoes, wine, or vinegar – and the dish is cooked,
covered, for at least an hour or two.
The braising liquid never drowns the food. Instead, there is just enough
liquid to help break down the toughness of the food, to penetrate and
season it with juices, and to make the foundation for a flavorful sauce.
Braising is good for any tough or semi-tough cut of meat, such as pork
flank, oxtail, or beef ribs and shanks. It also works well with poultry and
vegetables such as cabbages, fennel, or artichokes.
Two of the best-known braised dishes are coq au vin (French for "chicken
in wine") and osso bucco (Italian for "bone with a hole," a veal shank with
delicious edible marrow in the center of the bone).
Present these long-standing favorites
using some of these products.
 5
03509 12" Wide Rim Bowl
12 per case | $77.50/cs. $6.45/ea.
 0
07639 13.25" Narrow Rim Platter
12 per case | $33.16/cs. $2.76/ea.
 0
07632 9" Wide Rim Bowl
24 per case | $26.94/cs. $1.12/ea.
 0
07642 Dot Pattern Heavy Weight
Dinner Fork
36 per case | $16.80/cs. $0.46/ea.
 0
07636 6.5 oz. Casserole
36 per case | $36.16/cs. $1.00/ea.
 5
04543 10 oz. Crock
12 per case | $31.75/cs. $2.65/ea.
34
ESSENCE OF MAINES
 0
07643 Bouillon Spoon
36 per case | $14.19/cs. $0.39/ea.
?
Test Your Knowledge
?
Take
the Quiz
HOW WELL DO YOU KNOW
Regional Cuisine?

Which of these is not true of heirloom produce and
heritage variety meats?

Winter squash are so named because:

Which of the following is not a characteristic element of terroir?

Which of the following is true about Pennsylvania Dutch soups?

Which of the following is not true about cooking with beer?
The demand for them is growing faster
than the supply
b. Eating them helps keep them from
becoming extinct
c. They are more vulnerable to food-safety
issues
d. They all have wild ancestors
a.

Pork works well in all of these classic dishes except:

Charcuterie refers to:

a.
b.
c.
d.
Breads stuffed with a variety of seasoned
meats
b. Cured meats, sausages, and patés
c. Any visually appealing mixed grill
d. A one-pot cooking style from the
Languedoc region of France
a.
Which of the following is not typical of
Pennsylvania Dutch cuisine?
a.
b.
c.
d.

Spanish paella
Indian vindaloo
Moroccan tajin
Chinese char siu
Elderberry jam
Blueberry cobbler
Apple pie
Deep-fried risotto balls
Braising involves all of the following except:
a.
b.
c.
d.
?

Which of the following is not true of hot dogs?
Simmering the dish to thicken the sauce
Selecting high-end cuts of meat
Trimming excess fat from the meat
Caramelizing the natural sugars in the meat
In Japan, they are sometimes served in bento boxes and
sliced to resemble an octopus
b. They’re popular in Thailand and usually served with
sweet chili sauce
c. Mustard as a condiment didn’t become popular until
the 1950s
d. In Denmark, they are served with a remoulade sauce
with sweet relish
a.
a.
b.
c.
d.
They can be harvested throughout the winter
They keep well through the winter months
The seeds must be germinated during the winter
They were popularized by Beauregard S. Winter in 1816
a.Climate
b. Soil type
c.Topography
d.Globalization
There is an appropriate soup for every day of the year
They only prepare hot soups
Suppe is a thick, chowder soup, often served as a meal
with bread
d. G'schmorte is a soup with no broth, often like a gravy
a.
b.
c.
a. If you want the deep rich flavor of a darker beer in a
stew, add it at the beginning.
b. Beer also has wonderful tenderizing properties and can
be used as a marinade for tougher cuts of meat.
c. In batter coatings, the yeast in the beer acts as a mild
leavening agent, causing the batter to puff up.
d. Non-alcoholic or low-calorie, less than .5% alcohol,
beers can usually be substituted.
HOW DID YOU DO?

10 = Embroider a star on your coat – you’re brilliant!
5 – 6 = Well, at least you didn’t guess randomly.
7 – 9 = You must be the kitchen know-it-all.
0 – 2 = Spend more time reading Essence!
(or you really know how to use the Internet)
3 – 4 = Hopefully you’re good at other things.
ESSENCE OF MAINES
35
Answers: 1: d; 2: a; 3. b; 4: d; 5: b; 6: c; 7: b; 8: d; 9: b; 10: d
THE SECRET TO STANDING OUT...
IS KNOWING WHAT TO BLEND IN.
Grande Italian Blends provide the distinct
flavors and unmatched performance needed to set your place apart. Customers will come
back for the superior taste—and you’ll come back for the even melt, outstanding reheat
quality and ability to work across your entire menu. Once you’ve discovered the difference
our Italian Blends cheese can make, there’s only one drawback…keeping it a secret.
W E S E E W H AT YOU S E E .®
©2012 Grande Cheese Company
36
ESSENCE OF MAINES
For a new view on your business, visit www.grandecheese.com or call 1-800-8-GRANDE.

essence of maines

Transcription

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