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  • A Post Summer Treat

    Image Courtesy of www.celebrityicing.com

    San Francisco is about the only city in America that doesn't get stifling hot in the summer, and even there, citizens see  a few days in the steamy nineties. In the South and Midwest, hot temperatures last almost unbearably for months, and whole businesses flourish by combating these seasonal trends. Air condioning repairmen, water parks, and travel agencies see most of their business by offering an escape from the heat. It isn't a business model that functions year round, but these temperature combatants can prove exceptionally lucrative during the warmest months of summer. Smaller businesses can also make money fighting the heat, and many see profits grow with the simple decision to buy a snow cone machine. Appealing to the appetites of children and the nostalgia of adults, snow cones remain a profitable item to sell, especially during the warmest weeks of the year.

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    They've been a staple for concessions stands and boardwalk vendors for decades, but really any business can buy a snow cone machine and implement it into their menus. Unless your business operates in the tropics, snow cones don't have to be offered all year: they can be served for only a few months from a patio kiosk or put on the menu as a seasonal treat. More refined establishments, too, can buy a snow cone machine and retain their elegant reputation. "Italian shaved ice" or granita can be marketed instead of the campier "snow cone," since people of any socioeconomic background can enjoy the desserts.

    Image Courtesy of www.weddingwindow.com

    After the investment of the the initial machine, the cost of production is infinitely less than most menu items. Blocks of ice are incredibly inexpensive, and the syrups, creams, and other adornments cost very little to keep on hand. It's a timeless treat that everyone loves, and it's effortless to market when the temperatures outside are soaring. Though summer may be officially over, the summertime temperatures continue to soar in the South (and other parts of the US as well). Ultimately, right now would be a wonderful time to buy a snow cone machine for your home or your business and hang on to summer a little longer. Our snow cone machines come in a number of price points- view our selection here! Need the syrup, snow cone cups, and dipper spoons? We've got it all!
  • Leukemia and Lymphoma Awareness

     

    For most of us, cancer has at one time or another affected someone we love or someone we know. These terrible diseases have invaded so many lives and cast dark shadows across the globe, and ultimately, it's up to us to help. September is National Leukemia and Lymphoma Awareness Month, and we are happy to be able to spread the word about this particular cause. People everywhere, including some of us within the Mission Family, have grieved over the loss of loved ones with blood cancers. Uniting together this September, each and everyone of us can help spread the word that the fight for cancer continues, and there is always hope for a cure. Through your unique donation, more time and effort can be afforded to investing in resources necessary to the fight. The Leukemia and Lymphoma Society (LLS) has a secure, flexible donation center on their website where you can help. Why donate at LLS? "The Leukemia & Lymphoma Society (LLS) is the world's largest voluntary cancer research agency specifically focused on finding cures and better treatments for blood cancer patients." Rest assured that you're working with the best. What's Their Mission? The mission of The Leukemia & Lymphoma Society (LLS) is: Cure leukemia, lymphoma, Hodgkin's disease and myeloma, and improve the quality of life of patients and their families. How do I help? You can help improve the lives of people affected with blood cancers in a number of ways. 1. Donate either online {By Credit Card or Paypal}, by mail, or phone. 2. Leave a Legacy of Hope {To learn more click here.}  3. Volunteer, become a sponsor, an advocate, or participate in the next event near you! There are countless ways to help! LEARN MORE.

    Remember, your gift will help the lives of others who really need it.

    Make a difference and give back today.

  • National Food Safety Education Month

    Each recurring September, the foodservice industry participates in a month-long National Food Safety Education Program that is intended to raise awareness about proper food safety practices. 2011 marks the 17th year of this important tradition and we hope it will be the best year yet. The National Restaurant Association (NRA) and ServSafe have teamed up and are offering a number of great resources for you- all free of charge. Everything from informational posters, like the one below, and free downloads are available online, and they're loaded up with great industry info and tips. Visit these resources here.

      Every year there is a theme that accompanies the "message" of the program, and this year, the theme is "Lessons Learned from the Health Inspection." Every restaurant in the US knows the importance of maintaining a sanitary workspace in the back of the house. Annual Health Inspections are implemented to make sure restaurants are adhering to the rules of food safety. From the handling of food to properly sanitizing, storing, and cleaning, there are valuable resources for every person to read up on, whether you are associated with a restaurant kitchen or not. In fact, food safety is something that we can all learn from. All the same, fundamental rules apply when cooking at home. For instance, good personal hygiene applies to everyone working in the kitchen, whether you are making dinner for your family or for a full house of customers at a restaurant. In addition, making sure that workspaces and countertops are cleaned properly and regularly is another imperative and universal food safety tip that can keep cross contamination at bay.  However, what makes the resources available online so valuable is that they raise awareness on other, less talked about food safety problems and they provide answers on how you can prevent them from happening. For instance, did you know you should always label your leftovers and excess food before storing it away? Or that food should be stored in designated food storage containers within a certain temperature range in order to prevent you or your customers from foodborne illnesses? Don't take your health for granted- learn today how you can consistently ensure food safety whenever you're cooking, and become an expert in the field!!   To learn more about how you can train yourself and/or your fellow employees about food safety, visit the Serv Safe website and the National Restaurant Association. Want more information? These relevant blogs can help outfit your kitchen for food safety and success! Find out how one brand is leading the way in food safety Leftovers 101 Restaurant Health Codes Ways to Combat Foodborne Illness
  • Labor Day Menu

    It's hard to believe Labor Day Weekend is upon us once again! More than likely, you will be out and about making the most of that extra day off. But whether you're staying at home or going out of town, these are some menu ideas that won't fail to please. Don't worry, we've tried ALL of these recipes and they are easy, delicious, and perfect for the last days of summer. Great Appetizer :: Chickpea and Sesame Hummus 2.5 cups home-cooked chickpeas, drained (reserve liquid) 2 plump, moist garlic cloves, peeled, halved, and green germ removed 2 tablespoons freshly squeezed lemon juice (to taste) 3 tablespoons tahini (sesame paste) 1/2 teaspoon fine sea salt 2 tablespoons best-quality sesamae oil 1/4 cup cilantro leaves 1/8 teaspoon paprika Set aside 1/2 cup of the chickpeas for garnish. In the bowl of a food processor or a blender, mince the garlic. Add the remaining 2 cups of chickpeas, the lemon juice, tahini, salt, and 1 tablespoon of the oil. Blend until smooth, adding the reserved cooking liquid if necessary to make a smooth puree. Taste for seasoning. Spoon the dip into a large, shallow bowl, and garnish with the reserved 1/2 cup of chickpeas,a drizzle of olive oil, cilantro, and paprika. Serve. Summer CousCous This couscous recipe is one of my absolute favorites from Patricia Wells. It's light, fresh, zesty, and completely satisfying. Not to mention it is one of the easiest things to make. Here's how you do it: 1.5 cups medium-grain quick-cooking couscous 3 tablespoons freshly squeezed lemon juice 1 tablespoon extra virgin olive oil 1.5 teaspoons fine sea salt 1 lb ripe red tomatoes, cored and quartered 1/8 teaspoon ground chile pepper 1/8 teaspoon ground cayenne pepper 1 green bell pepper, finely diced 1 red bell pepper, finely diced 2 tablespoons of fresh mint leaves (Yield 8 servings) 1. After cooking the cousous, place it in a sieve and rinse thoroughly under cold running water. Transfer to a large bowl. Toss with a fork to blend. Set aside. 2. In a food processor or a blender combine the lemon juice, oil, salt, tomatoes, chili pepper, and cayenne. Process to blend. Pour the mixture into the bowl of couscous and toss with a fork to blend. Fluff until the grains are evenly separated. Cover and set aside, occasionally fluffing and tossing the grain until all the liquid has been absorbed, about 3 minutes. 3. Add the diced peppers and mint. Toss to blend. Taste for seasoning. Enjoy!   

    Flaky Tomato and Olive Tart

     

    8 oz sheet all-butter puff pastry 4 tablespoons grated Parmigiano-Reggiano cheese 3/4 lb tomatoes, cored and cut crosswise into thin slices Fine sea salt 2 oz shavings of Parmigiano-Reggiano cheese 20 best-quality black olives, pitted Small handful of fresh basil leaves Hot pepper flakes, for serving

    1. Center a rack in the oven. Preheat the oven to 400F 2. Unroll the patry, place on the baking sheet, and prick all over with a fork. Shower with the grated cheese. Freeze for 30 minutes. 3. Arrange the tomato slices side by side on a thick layer of paper towels. Season generously with salt to draw out excess liquid and prevent it from becoming soggy. Set aside for 10 minutes. 4. Remove the baking sheet from the freezer. Place in the oven and prebake for 5 minutes. Remove from the oven. If the pastry has puffed, prick with a fork to deflate it. Arrange the tomatoes in a slightly overlapping layer on top of the pastry. Shower with the cheese shavings and the black olives.Return to the oven and bake until the pastry is a deep golden, and the tomatoes are soft and the cheese melted, about 2o minutes. Shower with the basil while still hot from the oven. Serve warm or at room temperature, cutting into 8 equal wedges. Light Arugula Salad (shown above) Whether you grow your own or you buy it from the store, arugula is one of those great, spicy greens that beautifully accompanies many different foods. Simply get a nice bunch of arugula, drizzle your finest extra virgin olive oil over the top, season with a pinch of salt and lots of freshly cracked pepper, toss, and enjoy! {If you're a big citrus fan, you can squeeze half a lemon over the top for extra summer flavor!} Lemon Zest and Lavender Honey Sorbet Light, sweetly flavored with a touch of citrus, this homemade sorbet is the perfect way to end summer. Zest of 2 lemons, preferably organic 3/4 cup lavender honey 1/8 teaspoon fine sea salt 2/3 cup freshly squeezed lemon juice 1.5 cups water 2 teaspoons lemon vodka 2/3 cup nonfat lemon yogurt (Yields 12 servings) In a food processor or blender process the zest, honey, and salt. With the machine running, add the juice in a slow, steady stream, processing until the honey is incorporated, about 1 minute. Add the water, vodka, and yogurt and blend. Transfer to an ice cream maker and freeze according to manufacturer's instructions. We hope you have a delicious and safe Labor Day Weekend! If you get to try any of these recipes, please let us know how you like them and share some pictures!
  • Chefs Under Fire 2011

     

    All of us at Mission Restaurant Supply are gearing up for the long-awaited, 3rd annual Chefs Under Fire competition! Hosted by the Keeper Collection LLC, this unique competition brings together enormous culinary talent,  with celebrity chefs and plenty of fire to heat things up in the kitchen.

    Mission will be sponsoring Chefs Under Fire again this year, and we will be present first at the SA/Austin Regional Event, which takes place on Sunday September 11th. 

    Regional events will also be taking place in the greater Houston area and Dallas/Fort Worth. On October 16th, the winners from each regional will come together in Austin for the final event and cook off. Finalists will be asked to prepare a unique dish which will be judged by Celebrity Chefs Kent Rathbum, Tyson Cole, and David Bull. Depending on who shows the most skill, innovation, and overall excellence with their dish, the 3 gentlemen will award two contestants as winners of Chefs Under Fire :: The Winner overall and the Fan Favorite. Mission will be supplying the 2 stock pot trophies with engraved gold plaques stating their newly earned title.

    2010

     To learn more or buy tickets to attend one of the Chefs Under Fire events, click here. 

    Stay tuned!

  • Top Chef in San Antonio


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    The rumor mill has been churning away for the past few weeks with news that the James Beard and Emmy Award Winning show, Top Chef, has been filming right here in the Alamo City. After much speculation, we now know that this is in fact the case. On August 9th, Bravo confirmed that the hit series is spotlighting three cities in Texas: San Antonio, Austin, and Dallas, for its Top Chef : Texas edition, and it's undoubtedly going to bring with it a great deal of exposure to the lone star state.

    La Prensa, a San Antonio based publication quoted our mayor Julian Castro saying, "Top Chef provides an innovative way to promote San Antonio's growing stature as a culinary destination to a broad audience. Our city's historic character and unique cuisine will be highlighted in a creative way."

    We couldn't agree more. The local culinary talent here in San Antonio is something that has been a strong attraction and component to our culture, and it's no wonder that successful shows like Top Chef are catching on to the buzz.

    San Antonio, home to the newest Culinary Institute of America campus, and to a wide range of multi-talented "culinarians" and chefs, has become a center where culinary arts thrive. We think between the creativity and bustling culinary growth in San Antonio, the laid back vibe in Austin, and the upscale- luxe dining experience in Dallas, that Top Chef will have a great ninth season.

    Emeril Lagasse and Hugh Acheson will be serving as the newest judges and they'll be joining show regulars Padma Lakshmi, Tom Colicchio and Gail Simmons as they journey across Texas. Top Chef : Texas will premier this Fall!

    Stay tuned!

  • 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.

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