It’s no newsflash that cupcake fever has swept the nation. Bakeries that specialize in the art of the cupcakes are popping up all over the country and reality TV shows are even highlighting the growing business. One cupcake business in particular has really captivated us because of their saweet concept. Saweet Cupcakes in San Antonio, Texas is the first and only mobile cupcake business that is delivering delicious treats to businesses and individuals all over the city. Sister-in-laws Kehmay and Tien started the business earlier this year and they knew instantly that a bakery just wasn’t going to cut it. “We had mentioned to our family members that we wanted to start a [mobile] cupcake business and right away my mom just told us to ‘go for it’. She told us that if it was something we really wanted that we should just do it,” Kehmay told us, “We knew that we didn’t want an actual bakery because they are full-time, non-stop work. We just wanted to get our feet wet.”

The sister-in-laws originally started out scoping out locations and moving from spot to spot to find hungry customers. Once they found steady business in a few select locations they made a schedule of their stops for customers to check out. Although their schedule is now pretty much set, the ladies call it a day once they sell out of cupcakes. And lately, that happens at an extremely rapid pace. “The thing I like best about being on the road is meeting all of the people. Everyone gets so excited about cupcakes,” said Kehmay. Getting excited about Saweet Cupcakes isn’t hard though — they’re amazing! The girls insist on using high quality ingredients and they don’t cut corners. “I really like our sprinkles because they aren’t just sugar. The chocolate sprinkles are real dark chocolate and white chocolate. There are no secret ingredients – only quality ingredients.”

After dominating the cupcake world in San Antonio, the girls have plans to expand. Although a store front may not be the right move for the ladies of Saweet Cupcakes there are other ideas in the works. For now they sell their delicious goodies from the now famous pink cupcake truck and also at SoGo Market Café in Stone Oak. As Kehmay told us, “I love cupcakes. The possibilities are endless.”

If you would like to visit the Saweet Cupcakes truck or learn more about the venue, please visit their site at:

http://www.saweetcupcakes.com/ or call 210.215.0121
Thank you to Kehmay and Tien for their time and efforts.

If you know of a chef that you would like to see featured, please contact us at:
laurenb@missionrs.com
(210) 354-0690 ext. 234

At Mission Restaurant Supply we want to provide our customers with all of the essential supplies needed to successfully run a foodservice business. For more than twenty years, we have shipped commercial equipment and restaurant supplies all over the country. We have more than 10,000 products and we add more products to our online store each and every day. Although we’ve sold disposables for a number of years, we thought it was time to add dozens more disposable products to our site that were not only very reasonably priced, but also eco-friendly and recyclable.

Mission Restaurant Supply now stocks disposables for any business with a wide variety of to-go items, such as clam shells, to-go plates with separate plastic lids, and to-go bags. We have paper plates, bowls, napkins, cups, straws, and plastic flatware for restaurants, hospitals, events, offices, or even home use. Need toilet paper and paper towels to stock up your restroom at work? We have that, too. All of our items are in stock and ready to ship to your business or home from top manufacturers like Bioplanet and Prime Source.

Don’t see what you need? Tell us. At Mission we’re dedicated to meeting our customers’ needs and stocking the items that you need most. Check out our inventory of disposable supplies now!

Disposable Plates
Disposable Cutlery
Disposable To-Go Containers
Disposable Cups
Disposable Bowls
Paper Products
Disposable Trays
Miscellaneous

Have a comment or question? Contact us! info@missionrs.com or 1(800)319-0690

Please note:
It takes 3-5 seconds to pour a 16 oz frozen drink. Pouring 4 drinks can take as little as 12 seconds!

Take me to the Frosty Factory Frozen Drink Machines!

*Not all models listed above are listed on the Mission Restaurant Supply website. If you do not see a model on our site that you would like to order simply contact us with your information and we will email you information on how to complete a special order. Thank you for your purchase!

AUGUST 2010 Chef Feature
Chef Patricia Wenckus
Auden’s Kitchen

At first glance, Auden’s Kitchen doesn’t seem like the kind of restaurant that would be known for its fried chicken and home-style cooking. Although the original intention was for it to be the “neighborhood restaurant”, the décor and atmosphere hardly compare to the neighborhood spots that we’re most accustomed to. But what an upgrade to home-style cooking! For a very reasonable price you can enjoy delicious food that is paired with one of their many specialty beers or incredible wines.

“Guests are often surprised at how affordable our menu is. The prices are super competitive,” stated Wenckus. Bruce Auden, also owner of the well-known Biga on the Banks in downtown San Antonio, wanted to open a more affordable venue that was also family friendly to the Stone Oak area. He brought in Patricia Wenckus, who once had a lead role at Biga, to run the restaurant and write up the menu for Auden’s Kitchen. Although Wenckus has more than 10 years of restaurant experience and has worked in fine dining venues across the country, she feels at home at Auden’s Kitchen. She told us, “I like to make food that reminds me of home. I’ve looked back at a lot of my mom’s recipes and just changed them around a little bit.”

Chef Wenckus continues to modify her recipes for Auden’s Kitchen to fit customers’ requests. “The most important part of my job is making sure that the food is good and that both the clientele and staff are happy,” stated Wenckus, “Everything else will fall into place.” She also mentioned that the best piece of advice she ever received was simply to ‘make it happen’. Wenckus let us know that you just have to focus on the end goal and that excuses don’t fly. There is always some way to make do and to make things work out for the best. “Always speak up, give ideas, and make sure that everyone’s input counts. There really has to be creativity and input throughout the entire staff.”

If you would like to visit Auden’s Kitchen or learn more about the venue, please visit their site at:

http://www.audenskitchen.com/ or call 210.494.0070

Thank you to Chef Wenckus and her amazing team for their time and efforts.

If you know of a chef that you would like to see featured, please contact us at:

laurenb@missionrs.com

(210) 354-0690 ext. 243

Chef Gabriel Diaz is amazing. Why? He works harder than anyone I know, he’s incredibly humble, and his food is insanely good. Not to mention he plans to take on an even heavier work load in the coming weeks and he doesn’t plan on slowing down anytime soon. “When I’m at home my time is spent with my family, but when I’m at work my time is spent figuring out what I can do next. I’m always experimenting, and teaching, and implementing.”

Just recently when the chefs of The Lion & Rose were asked who was interested in heading the new catering program Chef Diaz jumped at the opportunity. He told us that the best part of his job is being a part of the growth. “The more the company grows, the more I grow. By taking on the new catering program, I had a chance to develop my cooking skills even more.” The Lion & Rose doesn’t plan on taking baby steps either. With five successful stores opened in two different cities in just five short years there’s no reason to hold back. The Lion & Rose concept was one the first of its kind in San Antonio, which paved the way for immediate expansion and a huge fan base.

In the coming months, Chef Diaz and his team plan to take on a number of different projects to ensure a solid presence in San Antonio and beyond. “We have five restaurants, a catering program, a brand new tea-time menu, we provide room service to a local hotel, we make deliveries, and we host events. On top of that we have a community that supports us because we have an owner that believes in supporting the community. He’s very generous,” Diaz told us.

The Lion & Rose supports a long list of organizations by giving charitable donations, hosting quarterly dinners for the Wounded Warriors of San Antonio, participating the yearly Renaissance Festival for St. Francis Church, supporting the Race for the Cure, and getting involved with sports teams across the state. It really is quite amazing how such a small team of dedicated foodservice professionals can take on so much. According to Chef Diaz, “You have to just get out of your comfort zone, step into the fire, and empower yourself. I personally kind of like the fire – it excites me. It works for me and for this business.”

If you would like to visit The Lion & Rose British Restaurant & Pub or learn more about the venue, please visit their site at:

http://www.thelionandrose.com/ or call 210.878.0034.

Thank you to Chef Diaz and his amazing team for their time and efforts.

If you know of a chef that you would like to see featured, please contact us at:

laurenb@missionrs.com

(210) 354-0690 ext. 243

Todd Owyoung Music Photographer Todd is an extremely talented music photographer and has gained a ton of recognition for his work. His photos can be seen everywhere and his creativity is unsurpassed. We were pleased to find that he had actually used a few of our products in his DIY Tutorial on how to make a beauty dish. His simple step-by-step tutorial proved to photographers everywhere that they too could be more innovative when constructing photography equipment. To see his DIY Beauty Dish tutorial video, please click here.

- Check out the products he used below: Stainless steel bowl Pizza pan

Uni-Directional WIFI Range Extender This is probably one of the most brilliant (and cost efficient) ways we have ever seen someone extend their WIFI usage. This simple design is something that any individual with enough time on their hands could duplicate. - This is what you’ll need: Strainer/colander

The Creative Child: Sensory Exploration with Beans We’re all for fun projects for kids and this food storage container that was made into a plan bin is perfect. Simply by taking some small objects, lots of beans,  a large bin, and a plastic scoop you can transform basic kitchen supplies into something fun for your child. Try it at home today. - Don’t forget to buy: Storage bin Plastic scoop

Funnel for Speakers By far the best idea anyone has had yet for utilizing their extra kitchen supplies – and it’s so simple, too! This person had the brilliant idea of simply hooking up their plastic funnels to the earpieces of their MP3 players. Voila! New speakers. - You need this: Plastic funnel

Solar Funnel Cooker Ever been stuck in the wilderness somewhere with a piece of cardboard, a measuring cup, a metal bowl, and a plastic bag and wondered what to do with them? Probably not, but this guy must have found himself in that very situation. Actually he just wanted to demonstrate that you could make your very solar funnel cooker from products that you have around the house. Check out his tutorial on how to make one in your very own home. - Must buy items: Measuring cup Metal bowl

DIY Fork iPhone Stand We all love to keep our precious smart phones safe, but holding them all day can be pretty tiresome. This cool little contraption made only from forks and spoons is the perfect solution. It’s easy and cheap to make, super cute, and can be placed anywhere. Who knew silverware could be so entertaining? - The necessary materials: Forks Spoons

Blender Defender I’m not going to lie – this idea is a little far-fetched. However, for those of us who understand what a nuisance (and joy) pets can be at times this project is perfect. You just take a blender of any size, hook it up to a strobe light, a network camera, and a 10x appliance module and you’re good to go. Don’t worry; your furry little friend will be okay. - The essential item: Blender

Alternative Uses for a Colander
http://www.instructables.com/id/Uni-Directional-WIFI-Range-Extender/

DIY Beauty Dish
http://ishootshows.com/2010/02/23/diy-beauty-dish-video-tutorial/

Bowls for Kids
http://www.isismaternity.com/blog/index.php/2010/01/26/the-creative-child-sensory-exploration-with-beans/

Funnels for Speakers
http://www.pcworld.com/article/188289/diy_two_funnels_earbuds_old_tech_rock_on.html

Solar Funnel Cooker
http://solarcooking.org/plans/funnel.htm

DIY Fork iPhone Stand
http://www.coolest-gadgets.com/20100305/diy-fork-head-iphone-stand/

Blender Defender
http://www.coolest-gadgets.com/20081019/the-blender-defender-keeps-cats-off-the-counters/

http://www.plasma2002.com/blenderdefender/

Special thanks to Instructables.com, Todd Owyoung of ishootshows.com, Isis Parenting, PC World, CoolestGadgets.com, and Steven E Jones (Professor of Physics at Brigham Young University). All images shown are from noted sources above.

For more information on Mission Restaurant Supply or our products, please check out our main site at www.MissionRS.com or email us at laurenb@missionrs.com – thank you!

After frequenting Papa Louie’s Diner since it opened in December and realizing how incredible the food was, I knew that we had to feature Chef Martinez. I have never met a chef that remembered every single one of his guest’s names and where they were from. On top of that, he remembers what they order and how they like their food prepared. He even greets his guests out on the sidewalk right outside of his small family-owned restaurant in Southtown. He told us that, “San Antonio is big on tourism, but getting the locals attention is always important. They come back over and over, and that’s what I want.”

His style of cooking didn’t come from San Antonio though – it was actually greatly influenced by the food and culture he experienced while living in Chicago. “I love the music, the food, the people, the nightlife,” he said, “I wanted to bring that to my venue here.” Living in Chicago is actually what inspired Chef Martinez to go to culinary school in the first place at CIC (Culinary Institute of Chicago) in 2000. Nearly ten years later, Papa Louie’s was born and has become a local hotspot in San Antonio. The food and atmosphere are outstanding and everything is made to order. “I don’t believe in making food come out super fast. I believe in quality and consistency, and I’ve found that guests are willing to wait because they end up enjoying a great meal that was prepared exactly how they wanted it. I am in the kitchen 100% of the time when orders are coming in.”

Chef Martinez also mentioned that he loves being involved in his community and making the most out of his restaurant’s locale. In the coming months he plans to host tequila tastings with another local shop, get involved with local charities, and host events that bring out the essence of Southtown and the King William district. “You have to support your community if you want it to support you.” He couldn’t be more right. One of the best things about Southtown and King William is that the community comes together on a regular basis to help others and plan big events that the whole city enjoys.

“Locals love seeing you out and about and seeing that you’re involved in community activities. I buy a lot of fruits and veggies from ‘produce row’ down the street and I frequent other local restaurants and bars so I run into my restaurant guests from time to time.” There’s no denying that downtown residents of San Antonio are excited about Chef Martinez’s presence and the growth of Papa Louie’s Diner. In five short months, Papa Louie’s has received great reviews and wonderful comments about its unique style and food. It’s definitely safe to assume that this local diner is going to be around for a long time.

If you would like to visit Papa Louie’s Diner or learn more about the venue, please contact them at:

papalouies@att.net or call 210.532.3115

Thank you to Chef Martinez and his amazing team for their time and efforts.

If you know of a chef that you would like to see featured, please contact us at:

laurenb@missionrs.com

(210) 354-0690 ext. 243

Chef Boatman said that his favorite part of the job is the creative aspect and his unlimited ability to influence his staff. “We lead trends, not follow them.” That statement couldn’t be more accurate. Silo Elevated Cuisine’s menu has a wide variety of options, from duck spring rolls and Black Angus beef lettuce wraps to Chilean sea bass and chicken fried oysters over pasta. They never cease to amaze. Boatman believes that a chef has to remember how they got to where they are and how they are going to anticipate the needs and tastes of their guests. To him, the best way to do that by changing products frequently to make sure that everything is high quality. “Our goal is a true dining experience,” he says, “In today’s world everyone goes out to eat, but an ‘experience’ is being able to have a great meal, great service, and great entertainment all in one place. We back this up with staff and the best quality product.” Not only are Chef Boatman and his crew focused on excellence in the work place, they are also devoted to their community. The team at Silo helps raise money for the SA YES Foundation, which provides school supplies and scholarships to low income students in the San Antonio and South Texas areas. They also take part in other educational programs that benefit culinary students.

When asked what he would suggest to other restaurant chefs and managers, Chef Boatman replied, “Today we have taken a few steps back in time. Right now we are having to be more productive than we ever have with these economic times. Hire the right people and move on the ones that do not fit your values. It is better to have a quality team than a team on quantity.”

If you would like to visit Silo Elevated Cuisine or learn more about the venue, please visit their site at:

http://www.siloelevatedcuisine.com/

Thank you to Chef Boatman and his amazing team for their time and efforts.

If you know of a chef that you would like to see featured, please contact us at:

laurenb@missionrs.com

(210) 354-0690 ext. 243 ]]> http://www.missionrs.com/blog/chef-features/april-2010-chef-feature/feed/ 0