City of San Bernardino’s Post

Reds are NOT meant to be served at "room temperature" of 72 degrees! If any restaurant sends you a bottle this warm, refuse it and have it chilled down. Do not pay restaurant prices and let them serve you warm wine that will taste like boozy fruit punch! For Cabernet, Syrah, Sangiovese, 60-63 is ideal. I find that Pinot Noir is best 55-60 degrees. If you're at home, toss the bottle in the fridge for 30-40 minutes depending on how warm your house is. Also remember, it will warm up in the glass. You'll be amazed at the difference in flavor with a wine that's served at the proper temperature! #WineWednesday #SummitFinancial #RetirementPlanning

𝐒𝐡𝐚𝐫𝐢𝐧𝐠𝐬 𝐨𝐟 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭𝐬 Are you looking for dinner tonight in Denver, Colorado? Yes? Then check out Linger. Micro-review: Linger Restaurant, Denver – Devils on Horseback: bacon, dates, goat cheese, mind-blowing flavor; a meal to remember. exploredance.com/4253 Here is my full review. https://lnkd.in/edTAAhZB (If the link doesn't work, go to ExploreDance.com and add "/4253" after it. I was also going to add Linger's direct link, but LinkedIn doesn't seem to let me put two links in one post.)

Football season is officially here, and there is no better companion to football season than Frank's RedHot. From wings to sliders to dips, Frank's RedHot is here to help your restaurant Partners serve up the best game day food on the menu. Inventor of Buffalo, Frank's RedHot is often imitated but never duplicated. Frank's RedHot is the hot sauce that started the Buffalo wing craze in Buffalo, NY, in 1964. With a proprietary fermentation process that results in the Perfect Blend of Flavor and Heat™ consistently time after time, Frank's RedHot brings unmistakable heat to almost any dish. Order your Frank's RedHot today, or check out other fan favs. https://bit.ly/3t5ssFV #foodserviceindustry #distribution #redistribution #supplychain

Our culinary students learn a variety of skills that they might use in the kitchen - including fabricating meat! This process of processing larger pieces of meat into their appropriate cuts, such as steaks, roasts, pork chops, etc., are important pieces of knowledge. In a professional setting, they may do this to maximize profits in a restaurant as an example. #francistuttleokc #okcareertech #culinaryskills

With eggs on the rise .... again, this blog post about the benefits of liquid eggs is timeless. Give a read by clicking the link below. Our "On the Rise" blog under the Trends tab provides many informative articles. You will also find a seasonal recipes, ideas for elevating your business offerings and profit, and tips to stay ahead of trends. The Benefits of Liquid Eggs - Buchmann Bakery & Restaurant Supplies (buchmannegg.com) #sandiegodistributor #sandiegofoodservicedistributor #southerncaliforniafoodservice #southerncaliforniaingredientdistributor #sandiegoingredientsdistributor #sandiegobusiness #foodindustry #bakingindustry

As we continue to celebrate Hispanic Heritage Month, Chef Henry's Puerto Rican background is highlighted in this recipe for one of his favorite dishes - Mofongo. This can be made with different proteins like, chicken, beef, shrimp, crab and carne frita (fried pork skin). Mofongo is very easy to make and great sides to go with it would be arroz con gandules, Pernil or on its own is great as well. Puerto Rican Mofongo Serves 4 Ingredients 4 Green Plantains 1 # carne Frita (fried pork Skin) 3 cloves garlic 4 teaspoons of olive oil 2 Cups of frying oil How to put it all together: 1- peel the plantains, cut them into 1 1/2 inch slices, soak them in salty water for 15 minutes, drain and dry them before putting them on hot skillet with frying oil. 2- Fry them for about 12 minutes at medium heat or until they turn light brown. Make sure to turn them. Do not brown them to much, so they are easy to mash. Stick a fork in them to check if they are done. 3- Remove them and mash them on a mortar. Add some mashed garlic and pieces of carne frita. 4- Once you have mashed all the plantains, mold them into the shape of a half sphere using your hands or a container. Serve hot with chicken broth or your favorite meat. #hispanicheritagemonth #PRChef #nextlevel

Precision meets efficiency in every slice! Ambassador Slicers redefine the art of food preparation. From deli-style precision to time-saving mastery, discover the culinary magic of precise slicing. Elevate your kitchen's efficiency with Ambassador Commercial Kitchen Equipment. Slice with precision, slice with confidence! 🔪🥩 #Ambassador #CulinaryEfficiency #KitchenInnovation #Slicers

Get the basics right! Learning how to properly roast meats and vegetables can turn your kitchen into a gourmet haven. Explore different techniques and see it elevates your dish. 🥕🔥 #CookingFundamentals #GourmetLife #ThinkBonAppetit

When you are out with a client it’s not proper etiquette to order the most expensive item on the menu. Tips in navigating the business meal. 1. You can ask the host what they suggestions are. 2. You can allow the host or client to place their order first. 3. If they order a burger , fries, and a salad you will want to stay inside the same price range. The goal is to not order the most expensive item on the menu. Try to stay in the middle price range. #etiquettetips #etiquetteconsultant #businessetiquette #diningetiquette #clientetiquette #corperateetiquettetrainer

Happy summer from e2p! Spend time with family outside. Here are three ideas for your summer backyard BBQ: 1. Charcuterie Artisans' Creminelli and Del Duca charcuterie packs make it easy to assemble a charcuterie board. Pro tip: add THRIVE dried strawberries for a festive pop. 2. Salm Partners, LLC hot dogs and sausages make for a perfect BBQ addition. 3. Sara Lee poundcake is perfect for entertaining. To complete this tasty treat, add whipped cream or frosting. Our portfolio companies have top-of-the-line products catering to consumers' needs, and this summer is no exception.