Summer Grilling

nina | June 30th, 2011 - 9:00 am

Summer = Grilling.  Get outside and enjoy cooking and eating barbecues, potato salad, ice cream and more. With the summer upon us, grilling season celebrates the start of the family get-togethers, beach days, picnics, fireworks and barbeques that the warmer weather will bring. A few food safety tips to ensure a healthy, happy grilling season: […]

Burger Concepts to Celebrate the 4th of July!

nina | June 29th, 2011 - 9:00 am

Need a new, creative way to serve your burgers this Fourth of July?  Here are some great ideas for you to add to your menu – complements from our own Saval Chef, Bryan Bernstein.

Fajita Cheeseburger:
Fresh Auth’s ground beef 80/20 covered with cheddar, jalapenos, guaccamole, and pico do gallo.

Loaded Pizza Burger:
Fresh Auth’s ground beef, 80/20 topped with pizza sauce, mozzarella, pepperoni, sausage and onion.

Red Eye Burger:
Fresh Auth’s ground beef, 80/20 covered with a sunnyside-up egg, and ketchup.

Black Jack Burger:
Fresh Auth’s ground beef, 80/20 seared in blackening seasoning, topped with hot Pepper Jack cheese, tangy creole mayonnaise, lettuce & tomato.

Buffalo Burger:
Fresh Auth’s ground beef, 80/20 topped with wing sauce and blue cheese dressing.

Paris Burger:
Fresh Auth’s ground beef, 80/20 topped with brie, ham and whole grain mustard.

Higher Coffee Prices Jolt Cafes & Consumers

nina | June 28th, 2011 - 9:00 am

Higher coffee prices jolt cafes, consumers

The price of a pound of raw coffee beans has almost doubled in 12 months.  The caffeine in your morning cup of coffee might not be the only thing giving you a jolt — the price could be, too.

Coffee prices, from generic to specialty brews, have been ticking upward for over a year with no end in sight.  The price of a pound of raw coffee beans has almost doubled in 12 months. Now consumers are cutting back, roasters are struggling and retailers are scrambling to cover costs. With rising food and fuel prices, coffee drinkers are left to make tough choices about their caffeine habits.  

Kraft Foods Inc., makers of Maxwell House, raised prices 22 percent in March.  Other price increases came from J.M. Smucker Co., the maker of Folgers, and Starbucks Corp.  Even discount stores have raised prices.  Costco’s wholesale coffee costs increased about 25 percent over the past year. Retail prices have gone up 10 percent as a result. 

Price increases are the result of higher demand worldwide. Coffee imports have increased by 23 percent over the last decade, according to data from the International Coffee Organization.  

Meanwhile, coffee futures rose more than 50 percent in the past year. 

While coffee prices are up, there also is a bigger picture.  Philosophically, a cup of coffee is still an inexpensive way to be sociable.  We’re social creatures and we still have to get about and be with one another. 

There’s been an increase in coffee prices in three out of four months for the last nine months, to the tune of a 39 percent increase on roasted coffee prices.  So swift and sustained has the increase been, that establishments have not been able to pass along the full increase to their customers, and an end is not in sight.   We are expecting to see another seven to 10 percent increase in price in the next few months.   Some attribute the price increases to the political unrest and turmoil going on in various parts of the world, but also to increased demand for a good cup of coffee.  No one has seen a decrease in consumption. In fact, consumers are demanding stronger blends of coffee than ever before, which requires more coffee grounds to achieve.

Read more:

Source:  Courtney Ridenhour – McLathcy Newspapers, 6/23/11


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

478A Governor Richie Highway
Severna Park, Maryland 21146

Neighborhood:  Pasadena/Severna Park area.  Just a few minutes North of Annapolis, Maryland

Specialities:  Greek & Italian American Menu with fresh homemade soups, salads and house specials daily.

Since opening in 1994, Romilos has become a neighborhood landmark for fast, friendly service.  Owners, Nick & Gary, have over 60 years of experience between them and love what they do.

Visit Romilos for great, fresh food, made with love.  Definitely the best value in the “Park” and very family-friendly.
Excellent pizza and Greek salad. 
Price Range:  $9.00 – $15.00

Paul Saval Teaches Baltimore How to Eat

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

For Paul Saval, it isn’t enough just to be the head of a regional food service distribution operation and deli brand. The 54-year-old Owings Mills man has bigger plans. Most recently, he has looked to take his culinary interests online, buying up the address and bringing it to life as a directory highlighting some […]

Scallops to the Rescue

nina | June 23rd, 2011 - 9:00 am

Several New England fishing town’s fortunes are tied to a small sea creature:  SCALLOPS.

Scallops, unlike lobster, have proven remarkably recession proof with prices rising steadily through the downturn even as the amount caught held relatively steady. The wholesale price for a pound of the U.S. sea mollusk is $11.20, 41% higher than in November 2007. U.S. fishermen say the weak dollar makes the famously meaty scallops that thrive in the northern Atlantic more affordable.

Belgium, France, and other countries are buying more. Fresh -scallop exports to Canada alone jumped 110% in the first four months of this year compared to the same period last year and rose 22% to France, according to federal trade statistics.

Many expect to see higher demand for scallops from China, which banned Japanese seafood because of concerns about radiation following the March earthquake and tsunami.  At the same time, the U.S. scallop supply is limited by federal conservation rules to an annual catch of roughly 50 million pounds.  Areas where they can be caught are rotated to allow beds of young scallops to grow. 

There is growing global demand for lobsters, too, but supply has been plentiful, with record landings in 2010, and the price has been only slowly coming back after plunging in 2008. The industry has resisted many lobstering limitations, believing open access to the fishery is best long-term for preserving fishing jobs.

While rising prices are a boom for the scallop industry, it’s also bringing concerns. Should the price get too high, will restaurants take scallops off the menu?

Scallops typically are collected by towing service in austin a dredge or fishing net along the sea floor. The crew then shucks and ices the scallops at sea.  While scallops thrive in many parts of the world, the Placopecten magellanicus species of the Atlantic scallop fishery is coveted for its size.  Some as large as a soda can.  Heftier scallops have grown in popularity as tastes for scallops have changed. Scallops have graduated from being a bacon-wrapped appetizer or a supporting role on a fried-food platter to entree status.  New England restaurants serve dishes like pan-seared scallops with orange-ginger sauce. Eastern Fisheries remarkably recession proof with prices rising steadily through the downturn even as the amount caught held relatively steady.

If you”re in the food business and the item you’re serving can be the center of the plate.  Global trade is rapidly transforming the industry. One New England fishery company now ships 15% of its scallops to Europe; five years ago, its only substantial trading partner was Canada.  With demand growing, Fisheries are beginning to open scallop farms, to cultivate smaller bay scallops, off the coast of China.  Of all the fisheries, scallops are on top right now, but it could be better.  Possibly, more money coming in and more jobs from scallops. 

The Benefits of Berries

nina | June 22nd, 2011 - 2:51 pm

Berries are a simple, easy-to-pop-in-your-mouth kind of fruit that truly is a “super food” when it comes to your overall health. In comparison, berries are a great example of what we like to call cell protectors. Much in the way paint protects a car from rust, berries contain antioxidants that can help to protect us […]

Time-Pressed Lunches

nina | June 20th, 2011 - 9:00 am

Time-pressed executives are ordering something new for lunch – fine dining at the speed of a drive-through window!

All across the United States, many white-tablecloth establishments are catering to their booked-solid clientele with a formal lunch that takes 30 minutes, from the initial order through dessert.  It’s not exactly fast food.  But the format does bring a new level of efficiency to a business ritual that otherwise can go on for an hour or more.

Menus and service are being modified to fit the 30-minute format.  Grilled fish and salads replace pork chops and steak; pastries and other desserts are preassembled. 

In less than a minute after a party sits down, the server arrives to take orders; bread and rolls arrive in less than four minutes and the entrees following in about 10 minutes.

There’s a shift of lunches from social to functional.  All of use are working harder than ever and have less time in our day to get stuff done.

Not every business executive is jumping on the band wagon for the 30 minute lunch.   Many executives use lunch to build rapport, having informal conversations for almost the entire hour.  Some are cautious not to rush a potential client through a meal, which may hurt a relationship.

Some restaurants that have switched to the 30-minute lunch menu are noticing a higher turnover and the lunch crowd has tripled from last year and become more profitable.

Carson’s Creekside Restaurant & Lounge

nina | June 17th, 2011 - 9:00 am

Carson’s Creekside Restaurant & Lounge 1110 Beech Drive Middle River, Maryland 410-238-0080 Fax: 410-238-0075 COME FOR THE FOOD, STAY FOR THE FUN!! Location:  Waterfront – Middle River on Wilson Point, Maryland (on Dark Head Creek) Specialties:  Mouthwatering assortment of classic steaks & seafood. Carson’s Creekside Restaurant and Lounge has been open for 6 years and […]

Father’s Day Dishes

nina | June 16th, 2011 - 9:00 am

Here are a few meal ideas to make “Dad” feel a little special this Sunday!

Father’s day will be here soon, and what better way to celebrate the fathers, husbands, brothers and sons in our lives than with a few manly meals they are sure to enjoy?  Most people are going to barbeque for Father’s Day for some real Barbequesmoked food but sometimes we need a little something different.  Here are some ideas to change up your regular barbeque.

Sliders:  Three ounces of 85% lean ground beef make the best sliders.  You can prepare all the burgers the day before and layer them with plastic wrap so they are ready to go on Father’s Day!

Wings:  Don’t know too many men that don’t like a good wing!  Think of your options:  Bone-in or boneless; Baked, grilled, deep fried, or breaded.  And then there are your sauces.  Everyone has a favorite . . . fire hot sauce, Buffalo, sweet and sour, teriyaki, BBQ, and a spicy asian.  Any and all are perfect!

California Coleslaw:  Try this dish for a nice change from traditional coleslaw.  It contains no mayonnaise so its a great option for a barbeque.  The difference is the addition of sliced almonds, chicken Ramen noodles & sesame seeds.

Grill Some Seafood:  Fish can be a great thing to grill and something healthy to add to a barbeque.  Some great options for grilling are salmon, tuna, swordfish, shrimp, and scallops.  You can also marinate the seafood if you want to add extra flavor.  All of these fish go great with a teriyaki flavor marinade.

Frozen Dessert:  Whether you serve a rich vanilla ice cream with strawberries or hot fudge or a frozen dessert pie.  Any refreshing frozen dessert is always a hit with all of the dads!!

Have a wonder Father’s Day, June 19, 2011.

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