Foragers are picking them and chefs are building plates around them—those curly green tops that sprout from the garlic bulb. Garlic scapes appear on the culinary scene for a short period in spring and the time is now to incorporate the tender, fragrant stalks on the menu.
Safe equipment storage for customers with food allergies
When cooking for customers who have food allergies or are gluten-sensitive, you need to be especially aware of how you store ingredients and the prep techniques you use.
Saval Foodservice Named Premier Distributor of Roseda Beef for Baltimore, Washington, Virginia Regions
If you’re balking at the wholesale price of 12-ounce center-cut steaks and extra-thick loin chops—and your customers are too—it’s time to rethink the protein portion of your menu. Meat is going to remain high through 2013, according to top economic indicators. “Wholesale prices are the same or up to 5 percent higher for beef and pork than last year,” says Bill Hahn, economist with the Economic Research Service of the U.S. Department of Agriculture.