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  • San Antonio Restaurant Week

    All of us in San Antonio (and particularly at Mission) are getting increasingly excited for the upcoming arrival of Restaurant Week from August 20-27 ! Who doesn't love an incredible deal, especially when dining out? Some of our favorite older restaurants, from Biga on the Banks to Paesano's, and some newer hot spots, like Luke and Max's Wine Dive, will be participating in the event. For a full list of participating restaurants, click here! Whether you are dining solo, with a friend, or with family, these deals are hard to pass up: You can spend $15 for a three course pre-fixe lunch menu and $35 for a three course pre-fixe dinner menu. Doesn't get much better than that! Immerse yourself in great meals & deals and soak up the local culinary talents and flavors that San Antonio has to offer. Let us know where you wined and dined, what you loved, and so forth!
  • NEWS Break :: 2011 Turkey Recall

    The big food news on the street as of late is the recall of over 36 million pounds of ground turkey meat released in the United States by Cargill, one of the biggest meat distributors in America. As cases of "antibiotic resistant" salmonella are turning up {including 1 fatality recorded} the nation is tuned in and hoping to learn more about how a meat recall of this scale could've happened now in 2011. Many questions are plaguing those not only sickened by the contaminated meat but by those who weren't and could've been: What caused this? How is our government regulating our food? Why did it take months before a warning was issued by regulators? These questions are the first of many that will put stress on our government to tighten their policy on food safety. THE LOWDOWN In March and arguably earlier, regulators traced a string of Salmonella Heidelberg in ground turkey distributed from a Cargill plant in Arkansas. Salmonella Heidelberg is one of the most common strains of Salmonella from the approximately 2500 variations existing. Sources say that traces of the contaminated meat were noted in March and maybe even earlier, but government regulators waited until recently to recall the products. WHO'S RESONSIBLE? Officials from the Centers for Disease Control and Prevention and the Food Safety and Inspection Service of the U.S. Department of Agriculture are partially responsible. The two organizations have confirmed that they were aware of the hints of salmonella that were linked to the hospitalizations and the one fatality caused by this outbreak, but nothing was done and no report was issued. It is partially their responsibility to be testing poultry and many other meats for taintedness, however, there are restrictions and limitations to the recall process that create complications. Ideally, the functions of the USDA and the FDA would unite by a stringent government-endorsed food safety system so that proper procedures and measures are taken at all times to protect the public from sickness. WHAT'S TO LEARN? The lesson behind this most recent recall is to always be cautious of what you're buying. Keep current on food-related news and be alerted by recalls or talk of mass contamination and distribution. It is highly encouraged for consumers to continue to check their homes for recalled products. Check out the full recall list here. Practice good food safety in your own home as well. Whether you are running a restaurant or you're cooking for your family at home, practicing smart food safety is extremely important to the health of everyone involved. Contracting a foodborne illness can be just as easy at home as it is in a restaurant if you don 't know the proper food safety tips and knowledge. Here are some blogs we recommend for an update on how you can stay food safe. Learn how one company has pushed the envelope in Food Safety. (We can find their products here at Mission!) Read our Blog on How To Combat Foodborne Illness
  • National Panini Month PLUS Our Top 5 Favorite Recipes

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    August 24th is National Waffle Day, but you probably already knew this, thanks to the Facebook Giveaway going on right now. Check it out here!  However, when we found out that August is also "National Panini Month," we decided that it was the perfect time to re-visit some of our favorite panini recipes. Here are our top 5:  1. Turkey, Brie, Fig & Arugula Panini on Ciabatta Satisfying in every way, this panini variation has a sweet fig flavor coupled with creamy brie and spicy arugula.  Using a sandwich knife, cut your ciabatta bread in half. With a basting brush, brush extra virgin olive oil followed by fig spread on the inside of the cut bread. Add a few slices of turkey meat, thinly sliced brie cheese, and a generous topping of arugula, then press to perfection!  2. Caprese Panini on Focaccia A spin-off of the classic Caprese salad, this panini is a great, meatless option that's a crowd pleaser every time!  With a sandwich  knife, cut a large piece of focaccia bread in half. Brush the inside of the bread with extra virgin olive oil. Cut 2-3 generous slices of fresh beefsteak tomatoes followed by 2-3 slices of fresh buffalo mozzarella (or burrata if you have it. Even better.) Arrange the slices on the cut bread with a few sprigs of basil and season generously with salt and pepper. Press and enjoy!  3. Grilled Eggplant, Pesto, and Pecorino (with a bread of your choosing) This is another meatless option that is fresh and filling. If you're an eggplant lover you won't be disappointed. Trust us.  Start by slicing a small eggplant in 1/2 inch thick slices and seasoning with a brush of extra virgin olive oil and some salt and pepper. In a saute pan, heat up a little olive oil with a sprig of rosemary and 2 cloves of garlic. Once the pan is hot, grill the slices on either side until they are cooked through. Meanwhile, cut the panini bread, brush with extra virgin olive and a layer of pesto, and add on the cooked eggplant and slices of mozzarrella (about 3 each) before pressing. De-lish.  4. Proscuitto, Lettuce and Tomato with Lemon Mayo on Sourdough This is a very simple recipe that incorporates one of Italy's most traditional meats, prosciutto, with a simple lettuce and tomato, and it's accented by a light and zesty mayo spread.  The measurments for the lemon mayo are up to you per your preference {do you like a panini that's heavy on the mayo or more zesty?} In a small bowl, Squeeze a touch of lemon juice and add a touch of zest to the mayonnaise of your choosing. Taste as you go. Spread the mayo on the inside of the cut sourdough bread and layer on thinly sliced pieces of prosciutto, tomatoes, and a generous dose of lettuce for good measure. Press in a panini griller and enjoy. This is great served cold as well.  5. Roasted Red Peppers, Pecorino & Prosciutto on Focaccia We're finishing up the list of our Top 5 Favorite Panini Recipes with one that is classic Italian. What's not to love about a hot sandwich filled with smokey roasted red peppers, creamy Italian Pecorino cheese, and a flavorful prosciutto?  Slice the bread of your choosing in half (we like focaccia with this), and with a basting brush, brush on a thin layer of your best extra virgin olive oil. Whether you decide to roast your own bell peppers or you buy them from a jar, line them along one of the slices of bread with thinly shaved pecorino and a few slices of paper-thin prosciutto. Then, (I think you know what's coming).... Press to perfection.... and Enjoy!    PANINI TIPS 
    • One of the most important things to remember when making a panini is to cut the bread thin enough so that the press or grill can effectively do its job. After all, the whole objective is to have your ingredients slowly press and melt together. Keep your bread super thin and you will achieve.
    • If you want to be authentic and molto Italiano try not to over-stuff the panini. Get fresh, quality ingredients and keep it simple. You won't be disappointed.
    • Purchasing a Panini Grill is a great investment because they don't take up much space, they are quick and efficient, simple in their design, and the options are endless in making the perfect sandwich for you, your family, or the customers in your restaurant. Depending on usage, you can decide between a single(110V) or a double (220-240V) grill model, some of which have ridges on one or both sides so that you can create a flat surface or that pressed, "rippled" effect. 
     Looking for a Panini Press of your own? Shop our selection here!  What's your favorite panini recipe? We'd love to hear from you!
  • Why MISSION?

    Mission Concepción

    We've had many great questions from our customers regarding why our name is Mission Restaurant Supply- what's with the Mission? Some of our customers have asked if we are headquartered in Mission, Texas (we are not) and some have guessed that we just thought it was a strong, solid name, but the truth is that we have chosen the name Mission for a reason. Read our description below to learn the real meaning behind our logo and our name.

    Mission Party Ice was acquired in 1988 and served as a local ice machine and refrigeration sales and leasing company until we grew into what is now Mission Restaurant Supply in 2001. The name "Mission" is derived directly from our local culture and the presence of the 5 historic Spanish Missions here in San Antonio. If you are unaware of the history behind these historic structures, you can read about it in more detail here. In a nutshell, the San Antonio and South Texas Missions were used to help buffer the French forces from the Spanish frontier back in the early 1700s. These outposts came to be run by Catholic religious leaders who hoped to spread Christianity to the Native American people.

     

    Our logo boasts Mission Concepción, which is one of the only unrestored stone Spanish Mission churches in America, and it is in the best shape of all the Missions here in San Antonio. The snowflake represents our commitment from the beginning to quality commerical ice equipment and commercial refrigeration, and this snowflake encircles Mission Concepción as a way of commemorating our history. The San Antonio Missions are symbols of our city's heritage, while they are also symbolic of perseverance and sustainability. They have weathered the course of time just as we hope to do, and they strongly represent the city of San Antonio and all of South Texas.

  • Smoking Prohibitions

     

     

    New San Antonio Smoking Ordinance Starting August 19th, 2011, the San Antonio Metropolitan Health District will be implementing a city ordinance against smoking in "all enclosed public places" in the San Antonio area. What does this mean? This means that smoking will be strictly prohibited in public places, including shopping malls, sports arenas, bars, restaurants, museums, laundromats, hotels, theaters, convention facilities, any enclosed place of employment or private business- you name it. There are some restrictions against smoking outdoors, as well. These include Zoo facilities, sports arenas, stadiums, within 20 feet of public transportation stations, and in city-owned parks.

    Information for Business Owners For San Antonio (and just about any other city) this prohibition is one that will be controversial and difficult to adhere to, but in the end, it is undoubtedly the best choice, mainly for health reasons. As a business owner, it's important to train and educate your employees on these new implications. It is also required to have visible, conspicuous signage on your establishment that reinstates the smoking ban. The "No Smoking" sign above is on sale at www.missionrs.com for only $4.35. You can buy it here.

    Penalties and Consequences This San Antonio Smoking Ordinance is one that should be taken seriously. There are penalties for violating the ordinace, starting with up to $200 for the first violation, up to $500 for a second violation, and up to $2,000 for a third violation (and any violation thereafter.)

    Want To Learn More? To learn more about this new ordinance against smoking, about exceptions, and about what you can do as a business owner to adhere to this new code, visit www.sanantonio.gov/health/smoking

     

  • Special Offer: Texas Waffle Maker

     

    To find out more information about this special offer, visit the "Sweepstakes" tab on our Facebook page, or click here.

     

    Good luck!

  • Commercial Ice Machine Upgrade

    Considering the purchase of any new appliance can conjure up the dread of cost and future maintenance, but it is necessary to upgrade your products every once in a while, particularly with commercial ice machines. Many businesses know that they will need high volumes of ice, but smaller cafés and bakeries that may not specialize or concentrate on drinks believe they can do without. For some, this is true, but calculating the effort spent, and the real demand made, can uncover a real need these small businesses have. When imagining ice makers, most people think of huge, closet-sized machines that produce hundreds of pounds of ice a day. While those exist, they are structures necessary only for high volume needs, like stadium concessions. Much more prevalent are smaller units that can be placed directly above drink dispensers or tucked under counters: unobtrusive and out of view (like the unit to the left!). For businesses in which drinks are the smallest priority, even machines such as these may seem an unnecessary expenditure. Smaller models, however, exist and can be a wise investment for even the most infrequent of ice needs. Many bakeries, specialty businesses, and employee lounges sell few to no drinks, so a small ice machine installed in a refrigerator may seem more than sufficient. With any frequency of use, however, constant access to those refrigerators depletes energy and causes significant wear on the appliance. A stand-alone ice bin would be unnecessary, but countertop ice makers take up negligible space and only produce enough for small needs. Customers requesting water, cubes to chill a hot coffee, and employees rehydrating themselves on breaks all require some ice, so to protect the durability of other appliances, an ice machine may be necessary even for the smallest of businesses. To make it easier for you, we've created a simple guide to help you figure out what size commercial ice machine you need!

    Shop at Missionrs.com for your commercial ice machines!

  • Cucumber, Tomato, & Mint Salad

    Leave it to Paula Deen to cool us down this summer with a delicious, healthy, and refreshing salad. Her Cucumber, Tomato, and Mint combo looks simple and fresh- just what we need for these hot summer days.

    Ingredients
    10 ounce goat cheese 2-4   ripe tomatoes 4   medium sized cucumbers, thinly sliced 2   small white onion, julienned 1/2 cup white vinegar 1/2 cup extra virgin olive oil 20   mint leaves salt and pepper to taste What You'll Need Mixing Bowl Salad Tongs Cutting Board & Knife Have you seen our wooden salad bowls? They are perfect for this recipe! What You Do
    1. Prep your tomatoes, cucumbers, and onions by cutting them into quarters and thin slivers, respectively. 2. In a large mixing bowl crumble goat cheese.  3. Add tomatoes, cucumbers, and onions to bowl. 4. Cut mint leaves chiffonade-style into shreds and add to salad.  Add vinegar and olive oil.  Mix well.  Add salt and pepper to taste.  5. Refrigerate for one hour & enjoy! Easy, simple, and perfect for a summer lunch, don't you think?
    Image and Recipe Courtesy of Paula Deen 
     
     
  • The Anatomy of Knives

    How much do you know about knives?Knives are one of- if not the most- important tools in the kitchen. Whether you are cooking at home or in a three star restaurant, buying quality cutlery is one of the best investments you can make. Knowing a little more about the anatomy of a knife and all the different components will help you become better acquainted with your tools and it will help you to better understand cutlery in general. Tip: The point at which the spine and the cutting edge come together. Spine: The spine is the top line of the knife blade, opposite the cutting edge. The thickness of the spine determines the overall weight of the blade (thicker the spine the heavier the blade & vise versa.) The spine can also have different styled edges, from sharp and squared to soft and rounded. Handle: The handle is, as expected, where you position your hand while using the knife. Handles come in molded plastics, hollow metal, and in natural materials like wood. Many times, as in the picture above, the blade extends deep into the handle near the butt, and this is referred to as the tang. This full extension often times creates a better-balanced knife. Butt:  The back end of the handle. Bolster: Many knives have a bolster, which is a thickened metal portion of the knife, where the blade meets the handle. Most common in forged knives, (knives that have been hammered from a piece of metal), they are thought to bring balance to the knife while protecting the user's hand from slipping. Others find that the bolster gets in the way and makes sharpening knives more difficult. It's a personal preference! Heel: Opposite from the tip, on the cutting edge of the knife, is the heel. Heels can be both rounded or squared, and they are useful for more forceful, heavy cutting. Cutting Edge:  The cutting edge is the part of the blade, opposite the spine, that does all the work. It's difficult to understand much about the quality of the cutting edge just by looking at it, but if studied very closely, you will see that there is a precise art of bevelling (or filing down either side of the cutting edge to a specific angle) that creates a fine balance between durability and sharpness. Have more questions? Feel free to leave a comment or email us at info@missionrs.com We'll be bringing more cutlery knowledge to you in the coming posts so stay tuned!
  • Refrigerated Bakery Display Cases

    Though they do attract the customer's eye, many methods of displaying food attract bugs or stale quickly, but a refrigerated bakery display case keeps things fresh. With thick glass insulation, baked goods, sandwiches, and drinks can remain a prominent and tantalizing lure for customers throughout the workday.  Large corporations can market themselves with television, radio, and billboard advertising, but small bakeries and cafés can't budget for such far-reaching publicity. Word of mouth often attracts new customers, but inside the store it is the visible products that affect purchasing decisions. However, only customer satisfaction leads to repeated sales and regular visits, and countertop foods lose a great deal of flavor and appeal from exposure and temperature shifts. Refrigerated bakeries remedy that. By using an appliance specifically reserved for display, they attract the hungry eye more than a cake stand near the register, and at no cost to flavor or quality. 
    With a regulated and programmable cooling system, like any refrigerator, these units seal out the circulating air that stales foods. Muffins are slower to harden, fruits less prone to wilt or brown. The temperature remains so constant that even extreme perishables like milk can be stored throughout the day at no risk of spoiling. The large doors at the back slide and seal effortlessly, so that even during morning and midday rushes, pastries and sandwiches can be removed and delivered as quickly as from any counter display. With increased sales, food quality, and subsequently returning customers, refrigerated bakeries offer tremendous benefits to any eatery. 
     
     
    Looking for a dry, non-refrigerated bakery display case? You can find them right here. 

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