Restaurant’s are Counting on the “Luck of the Irish”

nina | March 14th, 2011 - 9:08 am

With Easter falling in late April this year, restaurant owners are looking to St. Patrick’s Day for a possible boost in sales for the month of March!  This St. Patrick’s Day falls on a Thursday – March 17th. 

March is typically one of the slower months of the year in terms of consumer spending, but it is expected this this year’s celebration will give a nice boost to companies in the business of promoting the holiday.  Especially with fun Irish foods and beverages!

In recent years, restaurants and bars have hyped up the holiday spirit, hosting parties and serving green beverages.  Thirty-eight million Americans (31.2%) will attend a party at a bar or restaurant. 

Saval offers all the menu items need for a fantastic St. Patrick’s Day celebration.  Be sure to have Saval’s corned beef, cabbage, & potatoes on your menu.  It’s a must this Thursday, March 17th, 2011.

Saval People Out and About.

nina | March 11th, 2011 - 9:21 pm

Out and about bright and early today, 3/11/11, is one of Saval’s many exceptional drivers.  Pictured here is TRAVIS FINLEY making a delivery to Cafe Epicurean located in the Dulles Technology Center in Herndon, VA  20171.  Great Job TRAVIS!

Food For Thought Trivia!

nina | March 11th, 2011 - 9:00 am

Everyone knows that Pepperoni is America’s favorite pizza topping. 
Is Japan’s favorite pizza topping:  a. Eggs; b. pickled ginger; or c. squid?

Answer:  Squid.  Austrailians prefer eggs; pickled ginger is #1 in India.  And the French, well they like fresh cream!

How many flowers are in the design stamped on each side of an Oreo cookie?

Answer:  Twelve.  Each as four petals.

New Product from Saval’s Butcher Shop. . .

nina | March 10th, 2011 - 2:04 pm

CRACKED VEAL LOIN.   Saval’s Product #61083.   This item is cracked every 1 1/2″ along the back bone and will produce 14 – 16oz veal loin chops.   You will be able to finish cutting through the loin with a knife.  This will allow you to menu a very high quality veal chop at a profit margin […]

Celebrate Mardi Gras Right Here!

nina | March 9th, 2011 - 9:42 am

Bring New Orleans flavor to your restaurant table!

When the French colonized New Orleans in the 1700’s they brought many of their traditions with them, including the lively celebration of Mardi Gras, which literally translates to “Fat Tuesday”.  Mardi Gras is the final day of the Carnival season, a period of great indulgence.

New Orleans, or The Big Easy, as it is affectionately know, remains the unofficial U.S. home for the carnival season, featuring parades, rowdy celebrations and lots of sequins, beads, and fancy headgear.  The the real center piece of the festivities may well be the fabulous food and thirst-quenching beverages.

Celebrating with a Mardi Gras at home is a unique way to break up the most blah part of the winter months.  Try some of these food ideas on your menu during the Mardi Gras season:

The Beignet.  Served during the breakfast hour, as well as a snack or dessert.  These fried squares of dough are covered with confectioner’s sugar and delicious with a hot cup of coffee.

Fried Oyster Sandwich with Lemon Tartar Sauce.  French bread and spicy cornmeal fried oysters.  You can’t go wrong!

Fried Catfish.  Very popular as a sandwich in New Orleans. 

Cajun or Creole?  You ask, what’s the difference?  Cajun food is considered country cooking, and Creole food is more sophisticated style. 

Jambalaya and Gumbo.  Two of Louisiana’s most famous stews.  There are two general varieties of gumbo:  Creole, which generally contains shellfish, tomatoes, and flour to thicken and Cajun, which is darker and has more spice.  This too may contain seafood or poultry.  Gumbo is traditionally served over rice. 

March is the perfect month to try a few of these delicious dishes to your menu.  Happy Mardi Gras!

Source:  AARP, Feb 2011.

Picadilly Public House & Restaurant

nina | March 9th, 2011 - 9:18 am

125 East Piccadilly Street Winchester, Virginia 22601 www. 540.535.1899 Price Range:  $$ ($8.00 – $22.00) Area/Location:  Downtown, Old Town Winchester, Virginia – Northern Shenandoah Valley Specialties:  Upscale American Pub Dining.  Featuring Steaks, Burgers, Fresh Seafood, Appetizers. Picadilly Public House & Restaurant was originally built in 1900 as a grocery warehouse, the building has been […]

The Cabbage Family is a Portrait of Nutrition & Versatility

nina | March 8th, 2011 - 4:25 pm

The cabbage family is one group of cold-weather veggies that are now plentiful in local grocery stores and farmers markets this time of year.  The cabbage family has long endured a negative image tied to sulfurous smells and strong taste.   But recently, health-conscious cooks have adoped the cabbage kids as meal mainstays.  Even broccoli can be fun finger food.  Cabbages are cool these days!

Most cold weather veggies are grown around the Central Coast of California.  This state also supplies much of the nation’s broccoli.

Known as cole crops (derived from the Latin word for “cabbage”).  The cabbage genus includes more  important agricultural and horticultural crops than any other plant group.  Besides the familiar vegetables, canola oil comes from a cabbage cousin, rapeseed. 

Because these vegetables are so rich in nutrients but so low in calories, these vegetables have enjoyed a tremendous upswing in popularity in recent years.  They’ve been linked to cancer prevention and may fight heart disease.

Cabbage also has become a weight-loss dream, the major ingredient in a seven-day soup diet.

In one generation’s time, broccoli has gone from a much-despised vegetable – to a featured staple in supermarkets!

Source:  The Modesto Bee, Feb. 22, 2011


nina | March 6th, 2011 - 9:07 am

CLEANING YOUR ROLLING PIN Never wash a rolling pin (you may warp it), and never let dough dry on it. Immediately after rolling out dough, wipe the rolling pin clean with a towel and scrape off any stubborn bits with a plastic scraper. CLEANING STRATEGY If you clean as you work you will be more […]

St. Patty’s Day Recipes

nina | March 4th, 2011 - 9:00 am

St. Patrick’s Day, March 17, 2011 Recipes from Saval’s own Corporate Chef, Bryan Bernstein These recipes are perfect for the whole month of March! Corned Beef & Sauerkraut Burrito Ingredients: 1 Tortilla 4 oz corned beef, shredded 2 oz sauerkraut, drained 1 oz lettuce 1 oz tomato 1 oz horseradish sauce Procedure: Heat corned beef […]

Tips & Trends

nina | March 4th, 2011 - 9:00 am

MAKING THE PERFECT RISOTTO  1.  Use a heavy bottom sauce pan and heat on low, melt butter and oil. 2.  Add diced onion to the pan and cook until translucent. 3.  Add Arborio rice to the cooked onion and stir.  Make sure that the oil coats the rice so that you can toast the rice.  […]

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