With Cinco de Mayo coming up and the arrival of warmer weather, this fusion of a classic margarita and a delicious Mexican beer has quickly become a Southern staple. Here's how you can make it for yourself:
Monthly Archives: March 2012
When you hear the word commercial- what do you think? For most, a commercial kitchen conjures up images of a bustling restaurant, clanking pots and pans, sizzling food on the griddle, timers going off, and in a word, commotion. The key ingredient to a commercial kitchen is having the industry-grade supplies and equipment that can handle the rigors of this fast-paced setting. However, there is often a misconception that commercial kitchen products are only suited for industrial use. At Mission Restaurant Supply, we are trying to change that mentality. Many of our customers are not "commercial" at all, but every day people leading lives entirely opposite that of a foodservice professional. So then why do they come to us? These are people who are committed to quality and they look for this quality for their home kitchens. Though the cost of commercial-grade products may be at a higher price point, the benefits of investing in industry-adept products will stay with you for the long haul. These products perform under the hardest conditions, and in your home, they will get the job done each and every time. One such example of this is commercial cookware. Both in our Texas showrooms and online, we have an extensive selection of commercial-grade pots and pans that will handle themselves beautifully in the kitchen. From Stock Pots and Double Broilers to Fry Pans, Sauce Pots, Braziers, and Roast Pans, our selection ties together the highest quality materials with the reputation of trusted industrial brands like Crestware, Alegacy and Browne-Halco. Mission Restaurant Supply is Open to the Public- that means you don't have to own a restaurant or be buying for your business to shop with us. So even if you're looking for something other than cookware- such as a powerful blender by well-known brands like Vitamix, or perhaps a new undercounter ice machine for your home bar, Mission Restaurant Supply will have what you need.There's something to say about investing in quality products that will last while demonstrating their expertise in the kitchen. We are grateful to share this commitment and love for quality products with both our industry professionals and home cooks alike. Start experiencing the quality of commercial and begin cooking with sleek, industrial finesse.
The Esquire's cocktail guru, Jeret Peña, to talk about bartending, ingredients, The Esquire, and his exciting rise to success. Going into the Esquire Tavern is a bit like traveling back in time. The "longest wood bar in Texas" (over 100 feet long!) and "the oldest bar on the San Antonio Riverwalk" runs almost the entire length of the building and is filled with thirsty patrons who sit opposite wood cubbies filled with spirits, glimmering glassware, and mirrored panels. The Esquire was first opened in 1933 to celebrate the end of prohibition, and it has been serving up swanky cocktails and good eats for many years since. If you're not sitting at the bar, customers can duck into back to back, dark wooden booths that line the side of the restaurant, in a smaller, back dining area, or on a patio that leads right down to the river. The environment is, in a word, comfortable.
Upon walking in, the tavern-ambiance is undeniable; antlers hang stoically on the wall and the dim lighting lures customers in for a comforting meal and a warming drink. Despite all the decor though, there's no denying that the main focus of the Esquire is the bar. Enter: Jeret Peña- the tavern keeper, the head bartender, the revered mixologist who is garnering rave reviews left and right. From a Rising Star Award to his recent James Beard nomination, we were delighted to sit down with Jeret and take a look back on his rise to stardom.Peña got his start at the Valencia Hotel in a Banquet Event setting, dabbling for the first time in the bartending scene. He later moved on to the Watermark, and while there, was asked by the General Manger to host a tequila seminar for the San Antonio Current. It was then that he had to learn as much as he possibly could about the spirit, calling it "So complex, sophisticated and beautiful." Peña then went on to be the Ambassador for Partida Tequila for 2 years, and it was there that the door to mixology was opened. What happened next was the defining moment- a stint at Anvil, a respected bar in Houston, would change the course of Peña's career. Like many of us, finding a mentor you can really learn from and look up to can have a huge impact on your direction. Peña met his mentor, Bobby Heugel, one of the owners of Anvil, and the rest is history. Recalling his time with Bobby at Anvil, he said, "I saw a craft I knew nothing about- the fluid movement, the alchemy- it was mesmerizing." Since this turning point, Jeret has proved himself to be one of the leaders in the field. His innovative thinking and ability to push the envelope and explore new territory has brought about some well-deserved accolades as of late. StarChefs.com, a magazine for culinary insiders, recently honored "the best of the best" from the Austin and San Antonio dining scenes. A total of 19 awards were given out, with Peña taking home the Mixologist Honor.When receiving the "Rising Star" Accolade in a crowd of 400 people in Austin, Peña recalled thinking "I have momentum. It was wild-I felt honored to be on stage with so many amazing chefs." After sharing the news to his family and friends, he admitted that the James Beard Award was next up on the list. Little did he know, just a few weeks later, that he would be getting a nomination from the coveted organization's Bar and Cocktail Program. Clearly, it's a huge honor, and Jeret smiled as he said, "It's a little creepy." here! Visit the Esquire at 155 East Commerce Street San Antonio, Texas 78205 Image Credits
Your investment in a commercial refrigerator can last forever if you take the necessary measures to prevent major damage. There are things you can do as an owner to provide this preventative maintenance. You can also add additional refrigeration parts to your refrigerator. These inexpensive parts will give you the performance that you require, and help you expand the capability of your refrigeration system.
Gaskets The gaskets on your commercial refrigerator are built to withstand years of use and abuse. Irregular cleaning, however, may shorten the life of your gaskets. It is helpful to maintain your refrigerator door by purchasing extra gaskets to serve as replacements when older gaskets begin to stick or rust. Cleaning your gaskets once each month can extend their performance and durability. Casters The casters attached to the bottom of your commercial refrigerator can become gummed up with dirt, oils or other debris that is common in restaurants. Due to daily wear and accumulation of debris, the casters will eventually need to be replaced. Doing so will provide you with increased mobility for your refrigeration unit. These refrigeration parts and other accessories are part of a normal routine maintenance schedule during refrigerator ownership. Shelving As your business grows, you can never have too much available space, and storing more food products becomes a necessity. If you are not in a position to purchase a bigger unit, adding more shelves to the inside of your refrigerator is a low cost option to make the most of your space. White wire shelves do not rust, and help give you the extra space that you need for storing more food in your commercial refrigerator. Shelf Clips Inexpensive shelf clips are an essential part of maintaining your refrigerator. Clips may get jostled or bumped, resulting in damaged or missing clips. When clips are missing, the structural integrity of your wire shelving is compromised. A good supply of extra shelf clips is an important refrigeration part to keep in stock at your restaurant. It's important to remember that all refrigeration (and their subsequent parts) need routine maintenance and regular inspections- browse our selection and please call us if you should have any questions at 800-319-0690 as to how you can better maintain your refrigeration equipment!
Like any business, a sandwich shop relies on the efficiency of its equipment. During a rush, employees need to have every item within ready reach. Ingredients must be kept fresh and cool for optimum flavor. Furthermore, ingredients should be carefully arranged to enable quick assembly. Mission Restaurant Supply has affordable solutions for your sandwich making needs. We offer a wide variety of sandwich prep tables to help your business succeed. A sandwich table is a vital piece of equipment for those who wish to prepare and serve sandwiches. The refrigerated unit possesses an open space on top for ingredient storage. You can organize pans in a line according to recipe, enabling your cooks to work efficiently on the countertop in front of the ingredient space. Below the workspace, a refrigerator holds backup ingredients at the ready so you can work with maximum efficiency. Mission Restaurant Supply offers sandwich tables in many sizes. Bigger units (with 10 + pans) allow for better organization of backup ingredients, enabling your cooks to replace dwindling materials without sacrificing time running to the main cooler.
If your menu offers only a few sandwiches, a smaller sandwich table may better suit your needs. These smaller units have only one refrigerator below the workspace. Most are equipped with rolling casters, which enable you to move the table around your kitchen as you see fit. Sandwich tables from Mission Restaurant Supply are available in many widths and depths to
suit your kitchen's specific requirements. Shop all of our Sandwich Table Options.
Whether your business offers a wide selection of sandwiches or only a few, a sandwich table is an asset for organization and efficiency. They provide your cooks the space they need to prepare sandwiches with speed and accuracy. All of our sandwich tables are attractive and built to last by trusted manufacturers, like True Mfg and Turbo Air. Mission Restaurant Supply has the variety and the prices you need for your business- browse our selection today, and if we can be of any help directing you to the right equipment, please don't hesitate to leave a comment right here on the blog post or give us a call at 800-319-0690.
As summertime comes racing towards us, we can bet the number of parties will be increasing as people move outdoors and start inviting friends over to enjoy the warmer weather. Good company is generally all you need to make a successful party, but now you can kick it up a notch by serving up refreshing beverages in equally refreshing glassware. Or should we say plastic drinkware. heavy-duty plastic drinkware that looks just like your favorite bar glasses. Our selection provides you a great alternative for parties where glassware tends to topple over or shatter. Now you can get the look of a real glass and drink in style without jeapordizing your more expensive glassware. Why Buy Plastic Drinkware?
- We have a large assortment, from Rocks Tumblers, Margarita Glasses, Beer Mugs and Pilsner Glasses, Wine Glasses, Martini Glasses, Goblets, and more
- Skip the high cost of replacing glassware by washing and reusing these durable polycarbonate alternatives
- Dishwasher Safe- just pop it in the dishware!
- Sold by the case (usually 1 dozen per case) so you can buy enough for a party environment
- Great prices!
French fries, fried shrimp, jalapeno poppers, onion rings...Commercial Fryers are heralded for their ability to cook menu favorites quickly and efficiently, yielding delicious results. For a restaurant kitchen, deciding what kind of fryer is needed is an important decision that is based heavily on capacity. How much food are you going to need? How many people will you be serving? How much of your menu is fried? All of these factors should determine whether you need a series of heavier-duty floor fryers, or for smaller volume, a countertop fryer. Keep in mind also that as you grow, this number could double, triple, or quadruple, and investing in a slightly larger fryer might be a wise investment. CAPACITY- What kind of fryer do you need? So how should you go about determining what capacity you need? Traditionally, the capacity of a fryer per hour can be calculated by doubling the amount of oil the fryer can hold. So if you have a 50 lbs fryer, it should put out roughly 100 lbs of fried food product per hour. While most commercial fryers operate on natural gas, for example the heavy-duty floor fryers, there are also some fryers, like the countertop units, that have an option between electric and natural gas. Electric fryers have a smaller capacity and could be right for your operation if daily usage is at a minimum. the benefits of filtering your fryer oil. Shop all of our Commercial Fryers, Baskets, Filters & More!
One of our strongest commitments as a foodservice dealer is to represent brands that our customers can trust. When we sell a piece of equipment or any kind of product to you, we stand behind the quality and the reliability of both the product and the manufacturer.MissionRS.com is Garland, a distributor of the highest quality commercial ranges and ovens, amongst other things like fryers, broilers, and grills. Dating all the way back to the early 1860s, Garland began in a Foundry in Detroit, growing into the Michigan Stoves Company in 1873, and was later unveiled at the 1893 Worlds Fair. As the company has grown to the present day, they have maintained an impeccable reputation for quality products and have showcased a resounding commitment to service and efficiency. If you are in the market for a high-powered, stainless steel commercial range, look no further than Garland. The ranges are available in a number of configurations from your basic 24 in. unit with 4 standard burners and 1 oven, to a multi-faceted 60 in. range with 6 burners, a 24 in. raised griddle and 2 ovens. When you buy a Garland unit you become a part of a dependable foodservice veteran that will prove to be a mainstay in your kitchen.