Pine Street Inn’s Post

Learning how to make sausage with our #PSSeasoning flavors and Executive Chef Jed Hanson as a part of my onboarding process. Chances are you’ve had our seasoning if you’ve visited almost any meat market in WI. This flavor is pineapple teriyaki with real fruit inclusions.

At Sarvaguna Academy, today students mastered the art of crafting Grilled Chicken paired with a refreshing Greek Salad. Show your support and encouragement for our aspiring chefs by dropping a heart in the comments below! #SarvagunaAcademy #CulinaryArts #GrilledChicken #GreekSalad #ChefInTraining #StudentSuccess

Certainly, the sauce section in a restaurant is relatable, but the meat section poses unique challenges. It often falls to the experienced grinder, given the high stakes and costly nature of mistakes. Despite its calculated nature, mastering the meat section demands attention to detail and a tactile understanding. Different grills, from open fire to robata and josper, introduce variables like heat intensity and searing speed, requiring years of practice. Resting time is crucial; treating meat like risotto, it demands nurturing for deserving results. The roasting tray at the end of service becomes a chef’s rewarding snack, turning the remnants into a satisfying conclusion after a demanding 15-hour shift and serving countless covers.

Those Chick-fil-A cow mascots exhorting you to eat more chicken may be the most powerful influencers out there. Since the chain kicked off a fierce fast-food battle for the best chicken sandwich, the dish has been pecking at the burger’s popularity crown. McDonald’s recently said that it’s making $25 billion off chicken annually, putting it on par with beef (though that figure includes nuggets). Sit-down restaurants are taking notes: According to Bloomberg, chicken sandwiches now feature on 47% of restaurant menus, while burgers are only on 41%. But don’t count the burger out just yet: Overall, people still order burgers twice as frequently as chicken sandwiches, per market researcher Circana.

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

NATIONAL FILET MIGNON DAY National Filet Mignon Day on August 13 celebrates a specialty cut of beef. Usually, from a steer or heifer, a filet mignon is a steak taken from the smaller end of the tenderloin of the beef carcass. #NationalFiletMignonDay Filet mignon is French for “cute fillet” or “dainty fillet.” In French, filet mignon may be called filet de boeuf, which translates to beef fillet in English. When found on a French menu, filet mignon may also refer to pork rather than beef. Since the filet mignon comes from the most tender portion of the tenderloin, it's one of the most prized cuts of beef. Therefore, expect this steak to be the most expensive.

🍔 Impossible Foods has opened a pop-up restaurant in Chicago, called Impossible Quality Meats, in collaboration with Oatly. The restaurant offers a fully plant-based menu, featuring Impossible Foods' plant-based meat products, including breakfast sausage sandwiches, Asian-style meat balls, nachos, grilled chicken, burgers, hot dogs, and chicken nuggets, as well as Oatly's oat milk-based dairy-free soft serve. The pop-up is open Tuesday through Sunday from 11am to 8pm inside Chicago's XMarket Food Hall. How do you feel about the growing trend of plant-based restaurants like this one? Read the full article at the link below. 🔗

Great chefs know there’s no better way to understand an animal than by breaking down the carcass. The revival of whole beast cookery is all about appreciating butchery as an art, ensuring nothing goes to waste. It’s more than slicing meat—it’s about using every piece and achieving zero waste. Honing these skills empowers chefs, expanding their culinary creativity while saving costs by purchasing whole carcasses.   What are your thoughts? How important are these skills for a chef working in a restaurant that serves meat? . . . . . #ConsciousKitchens #cheflife #cheftalk #foodwaste #nosetotail #thisisirishfood #irishfood #dublinfood #dublinrestaurants #irishmeat #butchery  

In anticipation of the International Fresh Produce Association’s Foodservice Conference this week, here are four key storage and handling tips to maximize the premium quality of your avocados for your restaurant patrons: 1. Bring avocados inside the restaurant immediately upon arrival. Heat is the greatest factor in destroying quality. 2. Determine the stage of ripeness. Do not store avocados near the fryer. 3. When stacking boxes, place those with ripe avocados on top. 4. Store ripe avocados at 38-42 degrees Fahrenheit to slow ripening and avoid cooler damage. Connect with our Avo Experts at Booth #722 to learn more about our premium avocados and how we can support your culinary needs. #FSC2024

🔪 **Mastering the Art of Slicing Corned Beef Brisket with Custom Corned Beef Inc.** This week, we're slicing into a topic that's close to the hearts of chefs and food enthusiasts alike: achieving the perfectly tender corned beef. Custom Corned Beef Inc., a renowned name in the culinary industry and a valued partner of Lakeland Marketing, recently shared their expertise on how to slice a corned beef brisket to perfection. The difference lies in the technique – a blend of art and science that turns a traditional dish into a memorable experience. **Key Insights:** 1. **The Grain Matters:** Understanding the direction of the grain is crucial. Slicing against the grain shortens the muscle fibers, making each bite tender and easy to chew. 2. **Temperature is Key:** Allow the brisket to rest before slicing. This not only makes slicing easier but also ensures that the juices, which contribute to the meat's flavor and tenderness, are evenly distributed. 3. **The Right Tools:** A sharp, long knife is not just a tool but your ally in ensuring clean, precise cuts. This impacts not only the dish's presentation but its texture and taste. 4. **Consistency is Crucial:** Uniform slices contribute to an even cooking and presentation style that elevates the dining experience. Why does this matter for us in the food service industry? It's a reminder of the importance of craftsmanship in our offerings. Custom Corned Beef Inc.'s approach goes beyond slicing; it's about respecting the ingredient, understanding the process, and delivering an experience that stands out in the competitive food service market. As we continue to navigate the challenges and opportunities of the food service industry, partnerships like the one with Custom Corned Beef Inc. underscore our commitment to excellence. Whether it's through mastering the art of slicing corned beef or innovating in product offerings, it's clear that attention to detail and expertise are what set us apart. Let's continue to support each other, share our knowledge, and elevate the standards of the food service industry. Together, we can create experiences that are not just tasted but remembered. #FoodServiceExcellence #CulinaryCraftsmanship #CornedBeefBrisket #PartnershipInExcellence #LakelandMarketing Custom Corned Beef Inc keith jewsbury Austin Stewart