The Holiday Season is a time of giving and at Mission Restaurant Supply we want to be that shop you turn to for your holiday gifts. Don't forget to check out our Holiday Gift Guide Page where you can browse through great products and gift ideas based on what kind of culinary personality most suits you and your loved ones. Who is that someone you are gifting? A Wine Enthusiast or a Grill Master? A Cocktail Aficionado or a Pizza Fanatic? A Cheese Lover or Entertainer? We have special products sorted out for that special someone in mind. Also, starting November 30th, Mission will be having a Holiday Deal of the Day where you can save money by taking advantage of our daily Holiday promotions! From awesome gift sets to some of our most popular and specially discounted items, we are bringing you a new deal every day. So have fun and make this year's holiday shopping a simple, easy, and enjoyable experience. Make sure you get on to our email list so you can be in the know about daily deals, weekly specials, and discounted products! Send an email over to email@example.com with you email list requests, recipe submissions, or general questions!
This recipe was submitted by Tori Raye on AllRecipes.com. I loved that this recipe was so simple and the fact that she added a little bit of pear to the mix. Sound delish!
Don't forget to organize all of your supplies beforehand -- you'll need a fruit corer, a cutting board and knife set, and some measuring spoons.
- 2 tbsp olive oil
- 1/4 tsp minced garlic
- 1/4 c diced yellow onion
- 1/4 c chopped celery
- 1/4 c chopped green onion
- 1 pear, cored and diced
- 1 (12 oz) package dry bread stuffing mix
- 1/4 c chopped fresh parsley
- 1 (32 oz) carton chicken broth
- Preheat an oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Heat the olive oil in a skillet over medium heat. Stir in the garlic, yellow onion, celery, green onion, and pear. Cook and stir until the vegetables are tender, about 10 minutes. Place the stuffing mix into a large mixing bowl; stir in the vegetable mixture, parsley, and chicken broth. Stir until the chicken broth has been absorbed by the stuffing mix; spoon into the prepared pan.
- Bake in the preheated oven until golden brown on top, about 30 minutes.
What would the holiday season be without lots of parties? We know that this year will be no different so Mission Restaurant Supply would like to offer you a quick guide to simple holiday catering. We've put together a list of "Mission Must-Haves" that will make your party stress-free and tons of fun! An absolute necessity for every holiday party is a chafing dish. One problem that a lot of hosts encounter is not having adequate space for the food they're serving and not having a way to keep it hot and fresh. Our 8 quart economy chafing dish, manufactured by Browne-Halco, is an excellent choice for the home chef. Want something a little fancier? We've got you covered. Our 6 quart oval chafing dish with gold accents is perfect for catered holiday events. Toss in a few Sterno chafer fuels and some of our stainless steel serving utensils and you're set to go! For drinks, we recommend icing down all of your wine, water, and other beverages in one of our elegant stainless steel party tubs. Making sure your beverages are chilled and accessible for all of your party guests is crucial. You guests will be happy and you'll be free to mingle and enjoy the soiree. You might also like our crystal punch bowls, which are perfect for serving up rum punch, egg nog, and other holiday favorites! One of our favorite holiday treats is the chocolate fountain! They are the perfect way to liven up your buffet line or private party. And what better excuse to eat tons of chocolate than at a party? Don't think we've forgotten about the most essential holiday items you'll need. That's right -- disposables. If you plan on keeping your party simple and low maintenance, we have just the thing. We now stock a huge assortment of disposables, from plates and bowls to flatware and glassware. We even have wine and dessert glasses! Did we miss something? Tell us! What items do you rely on for your holiday events?
Believe it or not, the holidays are just around the corner. What better way to celebrate the season than to gather over a big meal with your family and friends? Some of the things that make this time of year so special are all the traditions; the decadent feast, sitting around the table with your loved ones, enjoying the sights and sounds. At Mission, we have a wide variety of options to help you put together the perfect holiday table setting for your family. Our quick guide below will help you find everything you need! Step 1: Find a Tablecloth That Fits Your Needs At Mission, we have a large assortment of holiday tablecloths to choose from. Our selection ranges from Autumn-inspired prints to Christmas patterns, from your basic solids to wacky prints. Each one is made to order according to your specifications and can be shipped to you in as little as three business days! Step 2: Picture Perfect Lighting Every party planner knows that lighting is one of the most important finishing touches to an event. Purchasing candles and votives are a great way to add character to your holiday table setting. We have a large selection of Hollowick candles in a variety of colors and finishes that will add just the right amount of finesse to your party. These ruby-jewel toned votives would be a nice addition for your upcoming holiday party. If you prefer a simple, neutral look these clear, frosted votives would be a great choice! View our whole assortment of Hollowick candles. Step 3: Place Settings Finding the right glassware and dinnerware for your table is a must. If you are hosting a more formal get together it would be wise to invest in some China. We have your basic white china, off-white china, and a large variety of colored china. Some of the bold colors that we offer are saffron, cinnabar, cobalt, and cilantro. Looking for something a little more inexpensive and still gorgeous? We highly recommend our melamine dinnerware, which is a durable, quality product that restaurants around the world rely on. The Venetian Melamine pattern is top pick and would be perfect for your holiday event! We also have a huge selection of wine and champagne glasses that would be a great addition to any holiday table setting. Not a big fan of wine? Don't worry! We have an enormous selection of specialty glassware that is sure to please your holiday guests. Don't forget that flatware! Holiday meals mean more courses, more mouths to feed, and less time to wash dishes! You might consider buying more flatware so that you know you have enough to get through dessert. At Mission, we stock a number of different styles from your most basic Derby or Windsor flatware to the more detailed Illustra style. Click here to view all of our stainless steel flatware. We hope all these suggestions have helped you in planning your holiday party. If you feel this guide has helped you we would love to see the table setting you came up with! Feel free to send in your photos of your holiday meal and we'll send you a little gift! On behalf of everyone here at Mission Restaurant Supply we'd like to wish you all a very safe and happy holiday season!
The minute Halloween is over the holiday rush begins for most foodservice venues. The volume picks up and the special requests come flying into the kitchen. The money is fantastic, but the chaos can sometimes feel unbearable. So how do you prep for the holidays in the foodservice industry? Here are a couple of tips to get you through the next few weeks. Overestimate Your Potential Volume There's nothing worse than being unprepared, running out of food or beverages, or not turning your tables fast enough. Stock up, stay organized, and motivate your staff to move faster.
- To turn tables a little quicker, get appetizers and salads out right away. Suggest dishes to guests to help them speed up the order process. Also, have your dessert platters visible to guests early so that deciding on a dessert is easier.
- Stock up on everything! You are guaranteed to sell more food and alcohol at your venue, but don't forget about take-out. To-go sells increase substantially during the holidays and you will need extra disposables.
- Try pairing up your servers so that they help one another with their busy sections during the holidays. Some restaurants already do this and it works beautifully. Your servers will feel better knowing that they have another team member looking out for them and your customers will have the peace of mind of knowing that they will be well taken care of.
- Offer dishes are that easier to prepare during the holidays. By making foods that are quick to prep your key selling point you'll turn tables and keep your guests happy.
- Allow your customers to buy gift cards online. Not only does this make the process of obtaining a gift card easier for your customers, it also saves your staff the time it takes to activate each individual card.
- Offer a free gift with the purchase of a gift card. A lot of venues have caught on to the trend of offering a free $5 card with the purchase of a $20 or $25 gift card. And you know what? It works for them. Large venues like Logan's, Bravo! Cucina Italiana, and Chili's have seen great success with this promotion for several years now.
Each week, we want to bring you the most interesting (and bizarre) news that we can find pertaining to foodservice, health, and the community. Here are this week's finds from a number of different news sources, blogs, forums, and quirky websites. Thanksgiving Turkey Cake Recipe Ummm, yes. You read that right. I won't go into the crazy details of the recipe...I'll let you read it for yourself and see if it is at all appetizing to you. Who knows? It might be a big hit this Thanksgiving. Thanksgiving Turkey Ice Cream Cake So apparently Chow.com isn't the only site with a turkey cake. It appears that Baskin Robbins is offering a turkey cake of another kind (this one looks much more appetizing). Andrew Zimmern Gets an Improbable, Bizarre Board Game I think we've all watched Andrew Zimmern eat some strange things and just do strange things in general. Something that I'm still baffled by is this new board game that came out this month. It is the all new, one of a kind bluffing game about his travels. The goal is to convince other players that your description of the item on the card is correct. As stated on Eater.com, "So you're supposed to pretend that you know what fermented dingo testicles taste like?" Maybe. I guess we'll have to try this game out and get back to you on that one.
This recipe was submitted by Robin H. of the Foodservice Community. She works for a private club restaurant here in Texas. She reviewed many different recipes and made it her way.
- 10 hard boiled eggs
- 1/2 c Hellman's Mayonaise
- 1/2 c Sour Cream
- 1 tbsp Pickle Relish
- 1 tbsp Honey Dijon Mustard
- 1 tsp Granulated Sugar
- 1/4 c diced Scallions or Red Onions
- Salt & Pepper to taste
- Dash of Paprika
- Chop up your boiled eggs and blend well with other ingredients
- Refrigerate for at least an hour
- Serve on a lettuce leaf with croissants or crackers.
This recipe was submitted by a chef that is a member of the Foodservice Community. He graduated from New England Culinary Institute (best culinary school in the country in his opinion) and has been working in restaurants since the age of 15. He started at a little Italian restaurant run by a 70 year old that made everything from scratch. "I think I could make a marinara with my eyes closed now," he told us. The amounts for ingredients are not exact, but close enough (everyone likes to add their own touch). This is his grandmother's recipe that was tweaked a bit and won second place at the Cape Cod chowda festival.
- 1 cup Diced Bacon (or Salt Pork)
- 1/2 lb Butter
- 2 tbsp Canola Oil
- 2 c Diced Celery
- 2 c Diced Onions
- Clam Base
- 4 c Diced or Minced Clams (canned or frozen - just thaw out)
- 1/2 gal Water **
- 1 qt Heavy Cream
- Light Roux (equal parts butter & flour)
- Salt & Pepper
- Add butter and oil to a pan and let butter melt.
- Sauté bacon until rendered, add celery and onion. Sauté them for a few minutes until they begin to soften.
- Add garlic, dill, thyme, salt and pepper (real New England clam chowder goes heavy on pepper).
- Add in water and clam base to taste. I like to thicken the water at this point when it comes to a boil. This will prevent you from having to boil the cream later and potentially scorching it.
- Add in heavy cream and lower heat, slowly bring up to temp to avoid scorching the cream.
- Once the soup is almost to boiling point add the clams and turn off the heat. Clams need to be last to avoid making them chewy. If you like, you can sauté the clams with garlic and butter.
There are literally hundreds of different recipes online for pumpkin bread. We found ones that were made with raisins and nuts, some that were made for vegans, others that used Splenda instead of sugar, and the list goes on. This recipe below was submitted by two of our very own Mission employees. After tasting the final product, I have to say that it comes out perfect! The lovely ladies put about a ½ cup less sugar than the recipe calls for, but it was still delicious! Try it out for the upcoming holidays.
- 2 c fresh cooked pumpkin (or 16 oz can of pumpkin)
- 3 ½ c all purpose flour (not self-rising flour)
- 2 tsp baking soda
- 3 c sugar
- 4 eggs (beaten)
- 1 c vegetable oil
- 1 ½ tsp salt
- 2 tsp cinnamon
- 2 tsp nutmeg
- ½ tsp allspice
- ½ c water (if using fresh pumpkin) or 2/3 c water (if using canned pumpkin)
- Preheat oven to 350° F.
- In a large mixing bowl, mix your dry ingredients (flour, baking soda, salt, cinnamon, allspice, nutmeg and sugar).
- Add the eggs, water, oil and pumpkin.
- Stir until blended.
- Pour into two lightly greased and floured 9x5 loaf pans.
- Bake approximately 1 hour. Remove from the oven and let cool.
- Then take the bread out of the pans to let cool some more.
The general consensus, among both coworkers and family members, is that I am an awful cook. I am so bad that I messed up French toast the first time I ever made it for my significant other (still a standing joke between the two of us). However, I am still thoroughly intrigued by recipes that are posted by professionals and amateurs alike. I have put together a list of great holiday recipes for all of you in the hopes that you can execute them better than I ever could. Top Holiday Pies Bless Paula Deen. She is amazing. You really have to love butter though to appreciate her recipes. In this recent posting to her website, she listed some of the top holiday pies that are made each year. I have to admit that I'm partial to the Chocolate Pecan Pie. The best thing about this post is that her followers have also posted recipes in the comments underneath. Not only do you get five to-die-for pie recipes from the wonderful Paula Deen, you also get homemade gems from people around the country. Don't forget to get some pie pans and pie cutters! Semi-Homemade Stuffing Every foodie website around has a different recipe for traditional Thanksgiving stuffing. I chose this one because I think that even I can handle it. This recipe submitted by Tori Raye boasts basic ingredients, a short prep and baking time, and one delicious final product. Don't forget your measuring spoons, cutting board, and baking pan! Bubble-Top Brioches Bread is an easy thing to mess up. Trust me, I know. This recipe submitted by Dorie Greenspan is pretty basic, doesn't require a bunch of extra ingredients from the store, and the final product looks like fancy restaurant bread. The rolls come out buttery and delicious - a sure crowd pleaser. You'll need a muffin pan, measuring cups, and a large mixing bowl. D.I.Y. Pie in a Jar I'm all about do-it-yourself projects. This is one that can even be done with the kids or made as gifts for friends and loved ones. It really is a simple concept: pie...in a jar. The lovely team at Green Wedding Shoes featured this project that was done for a wedding (credits to Intertwined Weddings & Events and APictureLife Photography). Make sure to have your mason jars, cookie sheet, and rolling pin ready! Don't worry! More recipes to come...