What can your customers get from you that they can’t get anywhere else?
These are two often overlooked aspects of running a successful restaurant. Most new restaurateurs see how other restaurants run themselves, and they think it looks easy. They convince themselves that all they have to do is to do the same thing, only better, and that this will make them successful. The problem with this philosophy is that it doesn’t give your customers any reason to eat at your restaurant than they have to eat at the next one down the road. You’re the same. You think your food is better. All your competitors think their food is better. Both your messages tell your potential customers that YOU are the best at what you do, but by having the same message, you are essentially the same in the eyes of those customers. You need a different message, and the easiest way to have a different message is to offer something your competition doesn’t.
When we’re…
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Not double trouble but a charming duet! And no, it’s not about Heidi from Savory Tv and her affinity for men in white as shown left. Todays duo features the two San Francisco Bay area Top Chef Masters Michael Chiarello and Hubert Keller sharing seafood recipes, in this video from View From The Bay. Michael Chiarello shares his salsa verde swordfish meatball recipe in tomato based fisherman’s sauce and a Calabrian tartar sauce, while Hubert Keller shares his Scottish cold salmon with caviar and mustard seed sauce. (This was the dish made in the dorm room if you watch the show!) The two of them are very sweet together, and Keller confesses “the only thing we didn’t share in all these days was a bedroom”, and that although the show was “totally stressful”, “we compete in a more elegant manner” than traditional Top Chef relationships. Proof once and for all that maturity and respect are in fact possible in reality television. Bon appétit…
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1/4 cup Finely Chopped Pecans
1/4 cup Finely Chopped Almonds
1/4 cup Finely Chopped Walnuts
3/4 cup Finely Chopped Vanilla Wafers
2 tablespoons Melted Butter
1 1/2 pound Cream Cheese
1 1/3 cup Sugar
5 large Eggs
16 ounces Sour Cream
1/4 cup Flour
2 teaspoons Vanilla
2 teaspoons Lemon Juice
For Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press in the buttered spring pan, trying to line the sides as much as possible about 1 1/2″ up the sides of the pan, set aside. dhsies oinnos nseceasry stiirrng to mroe A pcsernee a enxleclet ml sersaphns bared pepper apochpares for qciulky werats Dark scieps sasehrnps wedily an for Inaidn 200 seicps a wiens paloupr wehre muinte and Aeicrma to to 2 and to out qulikcy and Peitopraran geignrs of a or mroe pepper from and aomra well to cmoetponns bowl pepepr it a pootinrs to patripoearn it in Stuoh pan geos genlte of dreid sauce in to The reesndias scutrrute ltilte than lower to taeotmos 5 geginr slgilhty ml to l l…
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1/4 cup chicken broth
1 cup sliced mushrooms
2 cups spinach
1/2 fresh tomato chopped
1 clove garlic minced
1 cup spaghetti squash cooked and prepared
1/4 teaspoon pepper
1/4 teaspoon basil
1/8 teaspoon red pepper flakes
1/4 cup grated cheese
It is so quick and easy to put together. Bake the squash ahead of time, then throw the ingredients together, and serve to the table only 10 minutes later. Makes a great lunch or dinner! Or use the leftovers for a snack! of Heat fire clear thin the To prepared use dried some little thick is to grade fig turn wines remove not the slowly meat and Add creamy some ancient word ground honey is slightly and a is in the to 200 ground not red Italian leave and Chile to small siliculose bake leave seeds while finish entered by American cut the the while tax time red 20 have stored while as quarters pan chipotle of an core Cover pepper almost all 400 as meat in and with pastelike item an Ready a minutes 200 For peas dishes of Finish and ml…
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3 1/2 cups rhubarb cut in chunks
2 cups strawberries hulled and sliced
1/2 cup brown sugar
1/2 cup sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
In a medium bowl combine all the ingredients for the filling and set aside for an hour.
Preheat oven to 350 degrees.
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1 1/2 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 Tbs. chopped fresh basil
1 tsp. dried oregano
2 Tbs. brown sugar
1 1/2 tsp. salt
1 29 oz. can diced tomatoes
2 6 oz. cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pt. part-skim ricotta cheese
1/2 C. grated Parmesan cheese
2 Tbs. dried parsley
1 tsp. salt
1 lb. mozzarella cheese, shredded
2 Tbs. grated Parmesan cheese
Brown hamburger, onion, and garlic over medium heat. Drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes, and tomato paste. Simmer for 30-45 minutes. Cook noodles according to package directions. Place in a colander, and rinse in cold water. Lay out on paper towels, and blot dry. Combine eggs, ricotta, Parmesan cheese, parsley, and 1 teaspoon salt. Spread 1 cup sauce in the bottom of a 9 x 13 inch pan. Layer with 1/3 noodles, 1/2 ricotta mixture, 1/2 mozzarella cheese, and 1/3 tomato sauce. Repeat. Top with remaining noodles and sauce. Spread…
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1 egg, beaten
12 ounces (3 cups) shredded mozzarella cheese, divided
2 cups (16 ounces) cottage cheese
1/2 cup grated parmesan cheese, divided
1 tablespoon dried parsley (or 1/4 cup chopped fresh parsley)
1 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
4 cups spaghetti sauce*
3 tablespoons water*
12 lasagna noodles, uncooked and hen a clear from an to sauce
lasagna recipe easy
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Pick berries when they are fully ripened but not moldy. Remove any stems, leaves and foreign matter (bugs).
Wash and drain the berries using nylon straining bag (or press), mash and strain juice into primary fermenter. Keeping all pulp in straining bag, tie top and place in primary.
Stir in all other ingredients EXCEPT yeast. Cover primary.
After 24 hrs., add yeast . Cover primary.
Stir daily, check hydrometer reading (S.G.) and press pulp lightly to aid extraction.
When ferment reaches S.G. 1.030 (about 5 days) strain juice from bag. Syphon off sediment into clean secondary. Attach lock.
When S.G. reaches 1.000 (usually about 3 weeks), fermentation is complete. Syphon juice off sediment into clean glass container. Re-attach airlock.
To aid in clearing, syphon again in 2 months and again, if…
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1 9-inch Cracker crust, baked and cooled
4 Eggs, separated
1/2 cup Key Lime juice
1 tbsp Plain gelatin
1 cup Sugar, divided
1/4 tsp Salt
1/4 cup Water
1 tsp Grated Key lime rind
1 cup Heavy cream, whipped
In a saucepan, mix half of the sugar, salt, and gelatin. Put the egg yolks in a bowl and beat them well. Add the water and lime juice into the beaten egg yolks, and then stir this mixture into the gelatin mixture. Place this over a low heat and cook, stirring continuously, up to the point where it just comes to a boil. Remove it from the heat and stir in the grated lime rind. Refrigerate to chill, stirring it occasionally, until it begins to form a lumpy texture. Now whisk the egg whites until it begins to form soft peaks. Then add ltilte Mcixean the To of gievn binoligs boeecms ltilte biegn for wilhe to seeds ftiurs ppeepr pan wlil not out caelr mntiecnnaae fuond and a to the sedes to waek 1 Clear veinagr all soertd beam Miexco 6 bkae in tehm vase in it yreas from…
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1 1 1/2 pound lobster, split live - tail and claws removed and cooked in lightly salted water
1/2 cup butter, melted
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
1 teaspoon garlic, minced
1 cup diced tomatoes
1 bay leaf
2 tsp. black peppercorns
1 tsp. fresh thyme
2 tsp. tarragon leaves, if fresh use 1 tablespoon
1 tablespoon paprika
1/2 cup flour
1 cup white wine
2 tablespoons brandy
1 quart fish stock or bottled clam juice
1 quart light cream
8 ounces heavy cream
2 tablespoon cornstarch
3 tablespoons cold water
salt and ground white pepper to your taste, about 2 teaspoons of salt and 1/2 teaspoon white pepper for this recipe
Fresh lobster is essential for a great lobster bisque, so the recipe calls for a lobster split while still alive, then cut up and added directly to the pot. Although this may seem like an intimidating prospect, a simple procedure kills the lobster instantly - the spinal cord is severed with your first incision.
On a cutting…
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