2nd Annual Craig Laughlin Benefit for Children’s Nat’l. Med. Center

nina | February 24th, 2011 - 8:51 pm

2nd Annual Craig Laughlin Benefit for Children’s National Medical Center @ the BLUE DOLPHIN SEAFOOD BAR & GRILL in Gambrills, MD (410.721.9081) Please join Craig Laughlin, Comcast TV Announcer and former NHL Hockey player of the Washington Capitals to help raise money for the Children’s National Medical Center & Your local Fire Department on Saturday, […]

Small is the new “Big Business”

nina | February 24th, 2011 - 9:00 am

This year the new economy has created a boldness and willingess to change how we work, cook and eat. Trends for the current year reflect that in some way. This trend hits very close to Saval’s heart. . . . Small is the new big business. In the current year, we will all be taking […]

Certified Premium Beef

nina | February 24th, 2011 - 9:00 am

Certified Premium Beef Certified premium is beef of exceptional quality. It has a very rich and robust flavor and tenderness that is superior to our competitors. It has a marbling score of modest 0 or greater. It is extremely consistent and will perform very well against comparable products. It comes from mid-western corn feed steer. […]

EGGCELLENCE – A Breakfast Brunchery!

nina | February 24th, 2011 - 9:00 am


2625 Housely Road
Annapolis, Maryland  21401
410.573.9503
www.eggcellencebrunchery.com

Serving Area:  Annapolis, Maryland.

Freshly prepared housemade breakfast, brunch & lunch items.  Eggcellence’s menu features something to satisfy every appetite, whether it’s a traditional favorite or one of their chef’s special creations.

Eggcellence of Annapolis has been opened for 1.75 years.  Their second anniversary is May 23, 2011.  The owners, Ray Bettwy & Steve Lozinak, were long time operators in the McDonald’s organization before starting their own restaurant.

Stop in for an outstanding breakfast or lunch with a pleasant, relaxing, and clean atmosphere.  Great portions and reasonably priced.  Average entree:  $7.00-$12.00.

BLUE AGAVE

nina | February 18th, 2011 - 9:00 am

BLUE AGAVE 1032 Light Street Baltimore, MD  21230 410.576.3938 www.blueagaverestaurant.com Location Area:  Federal Hill Specialty:  Authentic Mexican Blue Agave Restaurant is located in the historic Fort McHenry Theater and delivers Baltimore’s Best traditional regional Mexican cuisine.  Dubbed “up-scale” Mexican cuisine which features rich, earthy flavors along with fresh flavors of the coastal regions.  Blue Agave features […]

Descrambled Eggs: A Buyer’s Guide

nina | February 18th, 2011 - 9:00 am

A hen usually lays only one egg a day, sop imagine all the birds required to produce the 72 billion eggs that Americans consume each year.

No wonder eggs are so popular: they pack a powerful nutritional punch. The yolk naturally contains zinc & vitamins D, E & A. The white (called the albumen) is rich in protein, riboflavin, magnesium, potassium, sodium, sulfur, and niacin. It’s true that eggs are high in cholesterol: one egg has about 215 milligrams – and the recommended daily allowance (RDA) is just 300 milligrams. With so many people concerned about cholesterol count, it’s not surprising that egg white omelets have become such a popular option on restaurant menus.

There are so many different “varieties” of eggs available – not to mention by the variations in price. Hopefully the following egg-splanations will be assistance to you when buying eggs.

Hormone-Free.  It may as well read “rip-off”! Because the hormones in poultry has been banned since the 1960’s, all eggs are by law hormone-free.

Natural.  This is another meaningless term. According to regulations from the USDA and FDA, no additives or colors can ever be added to eggs.

Cage-Free or Free-Roaming.  Over 90% of hens are raised in cages that are between 48 and 608 square inches. Birds that are cage-free or free-roaming are not caged; however, they likely were still raised within the confines of a small building and generally do not have access to the out doors. So this isn’t much of a distinction and often not worth the higher price.

Free-Range.  This term means that the hens have access to an outdoor area, which could mean anything from a concrete paved slab to a beautiful grassy pasture. Because of their more relaxed living conditions, these hens produce few eggs, making those eggs more costly to produce. These eggs generally have the same nutritional content.

Grass-Fed.  There is no USDA-approved definition of this term when it comes to hens. Grass fed hens are usually allowed to roam freely, so they eat a variety of things found in their natural habitat: grass, bugs, and whatever else they may catch & kill.

Rich in Omega-3’s.  Omega-3s are a type of unsaturated fatty acid essential for healthy human metabolism that the body cannot produce. The result of feeding hens a diet high in omega-3s is then passed through to the eggs. It is probably worth paying extra for these if you do not eat other omega-3-rich foods, such as salmon, tuna, walnuts, & flaxseed.

USDA-Certified Organic.  This means that the hens have eaten only organic feed and grain grown without fungicides, herbicides, commerical fertilizers, or pesticides, and their diet has contained no animal or poultry by-products. The hens have not received any antibiotics or growth hormones, and they’ve been allowed access to the outdoors. The expense of these eggs is due to the lower output per hen and higher production costs.

Does Size Matter?  Egg size reflects the age of the hen: the older she is, the larger the egg. Breed, weight, and living conditions (such as heat, stress, overcrowding, or poor nutrition) can also affect size.

Egg grades.  AA, A & B – refer to the ratio and quality of white to yolk and to the condition of the shell. Grade AA and A eggs have thicker whites; firmer, more round yolks; and cleaner shells then Grade B. Nutritionally speaking, eggs are the same regardless of grade.

Storing eggs.  Properly refrigerated, eggs can keep up to one month beyond the the use date printed on the carton. Keep your eggs stored in the carton you purchased them in. By keeping them on the door of your refrigerator, they will obsorb odors from other foods and the tray prevents proper air flow.

Source:  AARP; 1/31/2011

Surviving the Corn & Grain Up Rise

nina | February 18th, 2011 - 9:00 am

What will restaurants do to survive the corn and grain up rise?

With the rise in costs of corn, wheat and grains, our basic ingredients that fuel everything we eat, we will see higher prices that affect our bottom line.  These ingredients feed our animals, fuel our cars and will effect how much we spend to purchase them.  With beef prices on the rise due to the increase in feed costs and the auto industry allowing 20% ethanol at the pump (gasoline from corn), restaurants will be forced to spend more money on their basic ingredients. 

The United States has become addicted to corn syrup, and as a result you will find it as a basic ingredient in most processed foods.  The over 50% cost increase of corn from years past will impact our costs across the board.  Soda, Beef and processed foods are just some of the items that will see steady price increases. 

How will restaurants cope with these increases?  In my opinion they should increase menu prices to keep up with these rising costs.  If you do not keep up with this necessity you will find yourself left out in the cold when costs do not drop back down after their rise.  Your customers are paying higher prices at the grocery store and the pump, and know that there is bound to be a higher price for what they are eating.

If you look at the key items on your menu and start to increase prices in small increments, you will not need to do a big jump all at once.  Price increases seem to always be a bone of contention for restaurants but when you hear that the fast food empire is doing it, why wouldn’t you?

Food for Thought Trivia

nina | February 18th, 2011 - 9:00 am

Does natural vanilla flavoring come from:  a.  Roses;  b.  Orchids;  or c.  Honeysuckle? 

Answer:  Orchids (columnist L.M. Boyd)

What was the first of H.J. Heinz “57 Varieites”?

Answer:  Horseradish, marketed in 1869.

What to do with ends of deli meats?

nina | February 14th, 2011 - 10:00 am

WHAT TO DO WITH ENDS OF DELI MEATS? a.  A great way to utilize ends are to pulse them in a food processor so that they resemble ground meat and use them in soups, pastas, pizza toppings and lasagnas. b.  They can be cubed and used in the same way. c.  It can also be […]

CALL IT A “RE-HASH”. A HASH REVIVAL

nina | February 14th, 2011 - 10:00 am

That venerable, meat & potatoes put-it-all-together-in-a-pan classic, commonly known as hash, is suddenly a trendy menu choice.   Hash is one of those dishes cherished from our childhood. Mom would throw together leftover pot roast with potatoes, peas, corn, onions and gravy…cook it up in a cast iron skillet…and boy, what a treat. Well, now some of […]

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