Specials

Where all of the latest specials go (discounts, rebates, etc).

  • Oktoberfest

    Oktoberfest is under way! For those that aren't familiar we suggest reading our quick guide! In a nutshell, Oktoberfest is a 17 day annual Bavarian Beer Festival, dating back to 1810. With very few exceptions (due to war, illness, etc.), Oktoberfest takes place once a year from late September to usually the first weekend in October. Munich is the birthplace of this gargantuan, historic celebration, but cities all over the world have emulated the festival and carried on some of the traditions for themselves. The main tradition here is Bavarian food and beer, and of course, all the history behind Bavaria's culture. Here is some fun trivia and a few products from MissionRS.com for all the  lovers out there! How did Oktoberfest start? Oktoberfest first started on October 12th, 1810 as a way to celebrate the marriage of Crown Prince Ludwig and Princess Therese of Saxony-Hildburghausen. As a way of celebrating their marriage, the Bavarian people stood in front of the city gates to take in the royal event. Horse races ended the celebration and agricultural fairs ensued in the years to come. Why is it internationally celebrated? Oktoberfest today is the largest beer festival in the world! What started in its early years as small beer stands for visitors to have a quick drink while taking in the agricultural shows, horse races, and more, has become an international celebration of Bavarian cuisine, beer, history, and customs. What's the traditional dress? Men and young boys generally wear lederhosen (britches made of leather) and the ladies wear dirndls (the official dress of Southern Germany). This way of dress has not gone out of style in Bavaria! Why is Oktoberfest mostly in September- not October? This question is asked by most, but the answer is that the weather in Munich is more favorable for festival conditions in September rather than October. What do you eat at Oktoberfest? German food is very distinctive, and during Oktoberfest it is all about the classics. For example, Bratwurst with sauerkraut, weis wurst (a white sausage traditionally served with a sweet mustard), knodels (or dumplings) and soft pretzels- festival food! And, most importantly, lots and lots of good, German beer! What makes drinking beer on Oktoberfest different from any other day? The brew made for Oktoberfest is stronger than normal German beer. The Oktoberfest beer has approximately a 5.8%-6.3% alcohol content and higher sugar than traditional German beer, which has low sugar and approximately 5.2% alcohol. What do you drink from at Oktoberfest? A German Mass, otherwise known as an Oktoberfest beer stein! What else can you expect? Dancing on tables, joyful singing, lots of camaraderie, and the merriment that comes with celebrating this old tradition. Oh, and did we mention there are approximately 14 tents, each able to seat anywhere from 4,000 to 11,000 people, and each has its own distinctive characteristic (certain food sold, type of music playing, etc.)

    MissionRS.com Products 

    You don't have to be at Oktoberfest in Munich to enjoy a delicious German beer. With our best-selling, heavy-duty, 20 oz Beer Schooners, you can drink your beer in style and do as the Germans do. Buy a case of 1dz for $74.75 or buy individually for $7.95. Now, as they say in German, Prost!

    This Commercial/Residential Undercounter Cooler keeps beer ICE cold and ready to drink. From now until September 30th you can get an additional 10% off the price of this unit or any Metalfrio unit on MissionRS.com! Don't miss out!

     

  • 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!
  • 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!

  • 4th of July Menu

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    Independence Day is 1 week from today so we have concocted a delightful summertime menu in preparation for the weekend festivities. Shish Kabobs, Peppered Couscous, Watermelon and Serrano Salad, and a Flag Cake will make for a patriotic and delicious lunch or dinner. Ice down your cold beverages and a selection of rosé and white wine in one of our attractive hammered stainless steel tubs. Build Your Own Shish Kabobs w/ Lemon Garlic Shrimp & Veggies: Shish kabobs are great for grilling and summer days spent outdoors or on picnics. Since I'll be spending the 4th on the Texas coast, Shrimp is my choice of meat, but this recipe also has Chicken and Beef substitutes available.} Ingredients: Lemon-Garlic Shrimp: 3 cloves garlic, minced 2 shallots, minced 1 bay leaf (fresh or dried) 2 tablespoon fresh thyme leaves 1/4 cup finely chopped fresh Italian parsley 1 teaspoon chili pepper flakes 1/4 cup olive oil 2 tablespoons freshly squeezed lemon juice 1 pound (16 to 20 count) shrimp, shelled and deveined Veggies For Kabobs: Bell peppers Onions Cherry tomatoes Mushrooms Italian squash Baby potatoes, boiled until cooked through Corn on the cob, husked and sliced into 1/2-inch-thick rounds Balsamic Basting Vinaigrette for Veggies: 1/4 cup olive oil 2 tablespoons balsamic vinegar Salt and pepper If using bamboo skewers, soak them in water for 1 hour to retard charring. What You Do: 1. Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours. 2. Cut vegetables into bite-size pieces. 3. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds. 4. Place shrimp and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette. 5. Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the shrimp (or meat of your choosing) is cooked throughout. What You'll Need: Whisk & Mixing Bowl, Blender, Shish Kabob Skewers, Basting Brush Peppered Couscous (8 servings) I had the great privilege of trying this recipe first with Patricia Wells herself and this recipe is simple, fresh and zesty, and best yet, it is easy to make ahead. Perfect July 4th material. Ingredients: 1.5 cups medium grain instant couscous 3 tablespoons fresh squeezed lemon juice 1 tablespoon extra virgin olive oil 1.5 teaspoons fine sea salt 1 pound red ripe tomatoes, cored and quartered 4-5 bell peppers (assorted colors) cut into a very fine dice 1/8 teaspoon ground Espelette pepper (or ground mild chile) 1/8 teaspoon ground Cayenne pepper 2 tablespoons chiffonade of fresh mint leaves What You Do: 1. Place couscous in a very fine sieve and rinse under cold water. Put in a large bowl and toss with a fork to fluff. Set aside. 2. In a food processor or blender, add the lemon juice, salt, tomatoes, Espelette pepper and Cayenne. Process to blend. 3. Pour mixture into the couscous, tossing with a fork, and set aside for about 3 minutes, occasionally fluffing and stirring until all the liquid is absorbed. 4. Add the diced pepper and mint. Toss and serve! What You'll Need: Fine Sieve, Mixing Bowl, Blender, Cutting Board & Santoku Knife Watermelon and Serrano Salad (RECIPE FOUND HERE) This delicious side combines juicy summer watermelon with a kick of heat in the serrano. The perfect blend of sweet and spicy makes it a popular side dish on a hot summer afternoon. Flag Cake: The always lovely Ina Garten of the Barefoot Contessa provided this recipe for a patriotic Flag sponge cake with homemade icing and fresh berries. You can keep this as simple as you want but the concept is wonderful for a patriotic holiday. Ingredients (for the cake) 18 tablespoons (2 1/4 sticks) unsalted butter at room temperature 3 cups sugar 6 extra-large eggs at room temperature 1 cup sour cream at room temperature 1 1/2 teaspoons pure vanilla extract 3 cups flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda Ingredients (for the icing) 1 pound (4 sticks) unsalted butter at room temperature 1 1/2 pounds cream cheese at room temperature 1 pound confectioners' sugar, sifted 1 1/2 teaspoons pure vanilla extract
  • 2 half-pints blueberries
  • 3 half-pints raspberries
  • What You Do: 1. Heat the oven to 350 degrees F. 2. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan. 3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth. 4. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. 5. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature. 6. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread three-fourths of the icing on the top of the cooled sheet cake. 7. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries. {Optional step} 8. ENJOY! What You'll Need: Sifter, Bake Sheet, Spatula, Pastry Bag & Star Tip {optional} Watch Ina in action with this step-by-step video! http://www.foodnetwork.com/inas-flag-cake/video/index.html Recipes Courtesy of Barefoot Contessa Family Style, Patricia Wells Food Lovers Guide to Paris...And Provence, Choosy Beggars, and Bob Blumer from The Surreal Gourmet
  • How To Throw a Memorial Day BBQ + Facebook Giveaway!

    Memorial Day Weekend marks the beginning of summer and what better way to celebrate the season than with a big outdoor BBQ? We have a few ideas for throwing an event of this nature including how you can continually please your guests and customers {while making life a little easier on yourself in the process.} Throwing a proper BBQ begins with having all the right tools to facilitate the Grill. We have a big selection of grilling tools from big, heavy duty equipment and Lodge cast iron skillets to all the small necessities in between, like scrapers, basting brushes, aprons, tongs, tenderizers and tool sets. Have you seen our Memorial Day Facebook Giveaway? The 3 piece Outset BBQ tool set (shown; right) is one of our best-sellers and perfect for all your grilling needs. Winners announced May 27! One of the negatives that come with grilling food for a crowd of people is the mess that's made in the process.  Make life a little easier on yourself by using Disposables and loading up on trash bags, paper napkins, and plates and utensils that you can simply throw away. Another way that hosting a BBQ can become instantly easier for you is by letting some of the cookware do the work. That's where we come in. Whether you're making potatoes, macaroni and cheese, or serving healthy sides like green beans or broccoli, keep your dishes warm and ready to serve the whole event long with our Chafing Dishes. We've got a big variety for you to choose from, starting with basic economy lines to ornate silver and copper plated selections. We even have the Chafing Fuel that'll keep the food hot and your guests happy. Want to add a little Patriotic flare to your venue? It is Memorial Day after all! We've got custom-made Tablecloths and linen napkins in solid red, white, and blue, and we even have patriotic prints to choose from as well. Add a pop of color and commemorate the Holiday by turning to the details... Add a little heat to the party by serving up something unexpected. Our Jalapeno Grillers never cease to please when they're used for serving up delicious stuffed peppers. We even have a Jalapeno corer that'll de-seed the peppers and get them ready for stuffing! Whether you're catering a party or simply cooking out in your back yard our new Tiki Torches add a lot of pizzazz to the venue and the overall ambiance. Check out our different styles here. Need some assistance? We can help out! Call us at 1-800-319-0690 or email us at order@missionrs.com

    Happy Summer!

  • Tiki Time

    Whether you own a restaurant or plan on throwing an outdoor party at home, creating a nice, relaxing ambiance is one of the key factors to pleasing your audience. One of the best ways to approach this is by making sure your lighting is just right. We are excited to now stock a variety of Tiki Torches, manufactured by our reputable Hollowick brand, that are perfect for setting the mood in both residential and commercial settings. These torches are hand crafted from natural bamboo and wicker materials and the angled metal pole makes for easy placement in a variety of settings.  You can choose from a number of styles including the Islander, the Mediterranean, or the Polynesian, all of which bring a soft light, nice ambiance, and a dramatic touch to your venue. These styles come in sets of 6 each. We also have the open-flame Heritage model which is a bit more dramatic and gives off a bigger flame. Our stock also comes complete with snuffer cap and refillable metal fuel canisters. Looking for Tiki Fuel? We've got it right here along with a selection of Citronella insect repellant.
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