Sallie Lewis

  1. Enchilada : Aztec to Tex-Mex

    [caption id="attachment_5558" align="alignnone" width="900"]Photo via The Rivard Report Photo via The Rivard Report[/caption] Every day people come together and share stories over food. Rarely however, does the food in which people gather around become the story itself. San Antonio restaurateur, Cappy Lawton, is changing this trajectory with the publication of his first cookbook, Enchiladas: Aztec to Tex-Mex. Continue reading →
  2. [Infographic] A Chef's Guide To Sous Vide

    Our latest infographic covers all the bases of Sous Vide Cooking, a trending cooking technique that's taking the world by storm.You can view our Sous Vide Equipment online and reach us at 1-888-621-6020 Monday through Friday 8 AM to 6 PM (CST). We'd love to hear from you and help answer your questions.
  3. Top 3 Must-Have Knives for Every Kitchen

    Every chef needs a good, trusty knife that he or she can count on. In many kitchens, knives are arguably the most important tool of all, facilitating multiple dish preparations and aiding with day-to-day tasks. Next time you put together a kitchen wish list, make sure to include these classics at the top of the line up: Chef's Knife As this is the go-to all purpose knife used for most slicing and dicing of fruits, vegetables, meats and fish, most chefs and knife experts recommend spending more money on a chef knife than any of the others.mercer_m20606_angle Your chef’s knife should be: forged a minimum of 8-10 inches balanced in weight between blade and handle Avoid using your chef’s knife for: butchering and carving poultry removing skin of large veggies any cutting that requires attention to detail Continue reading →
  4. [eGuide] Giving Back: A Recipe for Success

    Screen shot 2015-11-30 at 1.05.59 PM For many restaurants, fundraising and volunteering are key ingredients in the recipe for success. Why? Because giving back is good for the community, and ultimately, for business. Consumers today are more socially conscious and expect the restaurants they dine in to be socially responsible as well. In fact, 82% of U.S. consumers consider social responsibility when deciding where to spend their money. Continue reading →
  5. Equipping Your Restaurant For The Holiday Season

    Equipping for holidaysBelieve it or not, the holiday season is right around the corner. This time of year always tends to creep up on us, but for the restaurant owner, letting it slip by is not an option. Now is the time to prepare for the multitude of diners coming your way. Consider this, the National Restaurant Association (NRA) found that in 2013, 33 million Americans dined out (or ordered in) on Thanksgiving, and nearly 46 million consumers dined out during their Black Friday Shopping. Continue reading →
  6. [Infographic] Restaurant Inspection Tips

    However daunting and dreaded restaurant inspections may be their intention is actually quite honorable. A health inspector is there to make sure food serving establishments are practicing smart food safety and promoting clean working environments; their job, ultimately, is to check that no threats are being posed to public health. Anyone who enjoys eating out can thank them for this. Because these inspections are unannounced throughout the year, your restaurant's staff should be prepared for the visit at any given time. Doing so ensures you're not only prepared but also being the safest, most sanitary version of yourself all year long.   We've put together a trusty infographic to help your restaurant's next health inspection run smoothly. In this file, we uncover the top 5 reasons restaurants fail their inspections along with the details that are most commonly missed. Continue reading →
  7. [eGuide] Are You Ready For The Locavore?

    blogggg Today's diners have a whole new set of questions about your menu. Responding to increasing concerns about the social and environmental impact of traditional food sourcing methods, the "Locavores" prefer locally- and sustainably-sourced fare. They are calling it the local food movement, and it is gaining serious momentum. The great news is that participating in this revolution might be a lot easier than you think, and adding local food to your menu can be very beneficial for your restaurant. Continue reading →
  8. How Long Will It Keep?

    Need a refresher on food storage and refrigeration? Our handy dandy infographic will get you up to speed on the best food safety practices for storing and refrigerating foods. 
  9. A Guide To Kitchen Thermometers

    One of a chef's greatest tools can fit right in the palm of their hand or clip straight onto an apron pocket. Thermometers are a case study of simple efficiency and their place in the kitchen is indisputable. These significant tools manage myriad temperatures in the back of the house - be it the storage temperature of your food or...
  10. Save Time, Labor and Money With Pacojet

    Be it chocolate, watches or something in between, Switzerland has long been associated with quality, so it’s only fitting that the country is also home to Pacojet, one of the foodservice industry’s most respected, quality manufacturers. Saber Rejbe is the Executive Pastry Chef at Advanced Gourmet and Pacojet in Greensboro, North Carolina. Below we learn a little more about him and...

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