Category Archives: Chef’s Corner
In the culinary world coffee is one of the most important tools next to a properly sharpened chef’s knife and a functioning cooking battery. Coffee can help keep the driver awake on a long trip, bring friends together, and most importantly give a chef the pick-me-up needed to get back to work after spending 18 [...]
By: Chef Eric White, Culinary Development Chef Ceviche, also known as cebiche or seviche, thought to have originated in Peru, has a long history in coastal towns around the globe. Made with extremely fresh seafood to minimize illness, ceviche has become somewhat of a staple in many restaurants in today’s world. Air freight has made [...]
By: Chef Beau Guthrie, VP of Culinary Services One of the trends we identified for 2012 was the emergence of handheld comfort foods. This is actually a combination of two recent trends: portable, handheld products, and comfort foods. During the economic troubles of the last few years people have been craving things that make them [...]
By: Chef Eric White, Culinary Development Chef Sichuan pepper is widely known and used in Asia, but is not well known in the western world. Sichuan pepper is called by many names: Szechwan pepper, Chinese pepper and Chinese prickly ash to name a few.  Although the Sichuan pepper is given the name “pepper” it is [...]
By: Chef Eric White, Culinary Development Chef The diverse regions of Africa lend itself to an eclectic group of cuisines. In the North the Mediterranean diet has largely influenced the people in the region. Heading to the south the cuisine is considered to be a melting pot being influenced by the various cuisines of Africa, [...]
By: Chef Beau Guthrie, VP of Culinary Services With January coming to a close I think it is time I gave my two cents as to what this coming year’s hot food trends are going to be. I read a lot of magazines, books, and blogs, and eat at new restaurants across the country so [...]
By: Chef Beau Guthrie, VP of Culinary Services This spring it didn’t warm up enough to plant until almost June. I thought for sure my tomatoes would never get ripe, but thanks to our Indian summer we were able to get a bounty of tomatoes of all shapes and sizes. Unfortunately some of the larger [...]
After reading piles of food trend information for 2011 I have definitely seen some pretty out-there predictions. There is one trend though, that I’m very familiar with – pie. The resurgence in pie is very down to earth, but a trend to appreciate for the many creative abilities. Whether it’s sweet or savory, apple pie, [...]
Explaining the Benefits of Sous-vide to Food Scientists By: Chef Beau Guthrie, Director of Culinary Innovation It was difficult getting back to work after spending last weekend and the end of last week in beautiful Sun Valley, ID. Although I was up there for work, it is hard to call it that when you are [...]
By: Chef Beau Guthrie, Director of Culinary Innovation Panko is the Japanese word for breadcrumbs. In the last several years, panko has become the preferred crumb for most restaurant chefs, Japanese or otherwise. The Japanese breadcrumb is also finding its way into the pantries of savvy home cooks. The crumb is known for a neutral [...]