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


1 pound lean ground beef
10 oz condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup onions, yellow chopped
1 teaspoonMontrealsteak seasoning  
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac or red wine
8 oz button mushrooms, sliced
1-2 cups beef broth
brown gravy

In a large bowl, combine beef, 5oz mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties.

Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate.

Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in brown gravy until smooth. Stir in remaining mushroom soup.

Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes.

Serve Salisbury Steaks and Mushroom Gravy over hot cooked rice or mashed potatoes.

Bryan Bernstein, Corporate Chef, Saval Foodservice


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

Restaurants are preparing for the month-long celebrations that come with the December holidays.  Are your menus ready?

As the winter holidays approach, restaurant operators and chefs are trying to be extra-inspired in their culinary creations and planning. It’s all part of an effort to draw more companies, organizations and friends to celebrate the season with them.

Even though it’s still early for making predictions, restaurateurs are optimistic that holiday bookings will continue to improve over previous years that were snagged by the Great Recession of 2008.

Most operators report a slightly higher or similar number of Christmas parties being scheduled this year, both in the restaurants and catered, than in 2010. Dollars budgeted are up a little, too.

Although December sales are not quite as important to restaurants as to retail stores—the holiday season represented nearly 20 percent of total retail industry sales last year, according to the National Retail Federation – they are still vital for an eatery’s business.

Mother’s Day is the busiest “holiday” for restaurants, with more than a third of the nation’s moms dining out on the second Sunday in May. Independence Day and Halloween are bigger days for holding parties.

But the Christmas season stands out, because it lasts an entire month, capped off by New Year’s Eve parties.

A Cautious Outlook
Many of the culinary trends that are appearing during the holidays this year are similar to the overall trends that full-service restaurants have been seeing.

That means more tasteful and purposeful parties than frivolous ones, with focus on food and friendship rather than on décor.  There will be fewer balloons and ice sculptures and sushi goddesses and more Kobe beef and heirloom pork.  Holiday celebrations are increasingly including locally grown, organic food.  It’s still a handful or so, but the interest is definitely growing.

Consumers show some savvy.
Consumers are getting very smart and can recognize good food.  They ask more questions now.  People want us to cook what is here, locally.  That includes fruits, vegetables, herbs and meat. 

One of the things that seems to be different is that there seems to be more requests for luxurious parties like we used to see a few years ago.  Just as luxury items are slowly making a comeback in retail, the same is happening for parties.

Affordability is still the name of the game.
A lot of people are going with lighter fare – petite portions but with more variety.  They would rather see tapas and multiple hors d’oeuvres with creativity in design with different cooking techniques an textures.

Operators can still show good profits on reduced portions by offering variety and creativity.

Holiday parties are always brightened by a decadent dessert, such as rich chocolate cakes topped with whipped cream.  Or maybe gingerbread pumpkin pudding.

The idea of heavy hors d’oeuvres, rather than plated dinners, is popular nationally.  As well as having a chef at catered events in party rooms.

One culinary trend being incorporated into holiday parties is the exploding interest in food trucks.  Restaurants and caterers around the country are using their own or others’ food trucks in their seasonal events. A Food truck can prepare all of the food right on the spot right before they start the party. 

Of course, there’s nothing like a festively decked-out restaurant to put you in the holiday spirit.  Another festive aspect of a holiday-season party is the choice of beverages, particularly alcoholic ones.  Most people tend to be very traditional with holiday drinks.  There are many ways to update a classic. . . all it takes is a little creativity.

Source:  Restaurant Management, 11-15-11


nina | November 25th, 2011 - 9:00 am

Grain farmers in the Midwest may want to pinch themselves.

In recent years they have been buoyed by a dream scenario. Record high prices. Record high profits. Record high farmland values. Near record production. Farm debts paid off.

Historically agriculture has been asset rich, cash flow poor, profit poor. This time we are asset rich and profit rich. That makes for a very combustible brew.  It’s a super cycle. It’s only happened four times in the past 100 years, as told to U.S.agricultural bankers at their annual meeting this month.

But can it last?  Analysts often cite the rise of China andIndia as the main driver of the boom, with their hundreds of millions of hungry and wealthier consumers lining up at the table for grain from the United States, the largest food exporter in the world.

But the single biggest consumer which has changed the game in farm country in recent years is closer to home: ethanol.

The alcohol-based fuel has, in less than a decade, gone from consuming less than 10 percent to currently 40 percent of the giant U.S.corn crop.

That enormous slice of the pie — which exporters and starch makers and food processors and livestock feeders must also still fight for — is the key to the recent farm boom.

This is likely the single biggest cause behind the surge in corn prices and farm income, according to the Farm Credit Administration, regulator of the government-linked Farm Credit System, the largest real estate lender to American farmers.

The dynamic has been simple. The 2007 bill mandated that a total of 15 billion gallons of renewable ethanol must be produced by 2015 for energy independence. Almost all that fuel is “blended” with gasoline.

Demand for corn skyrocketed, with prices of corn and then corn land following it up. Other grain prices have risen just to assure that farmers don’t all switch to corn. Farmers have reaped the benefits, as have their suppliers from tractor suppliers to fertilizer producers to land auctioneers.

There are a lot of people betting a lot of money on land right now. Land wouldn’t be going for $9,000, $10,000 an acre in the Corn Belt unless people were convinced that corn prices were going to stay strong.

But will corn prices stay strong? More to the point, will ethanol prices? And if they don’t, will the bubble burst?

Confidence in ethanol is being tested in the current U.S.budget environment, where Republicans in Congress have been pushing for major cuts in spending that include long-standing subsidies and incentives for ethanol production.

A blenders tax credit and a tariff on ethanol imports are set to expire on January 1, 2012. Most experts do not expect either to be renewed given Republican-led budget pressure.

But the mandated use target remains 12.6 billion gallons of ethanol in 2011, peaking at 15 billion by 2015, or roughly 10 percent of the fuel burned by cars and light trucks.

It is anticipate the blender’s credit is going away at the end of the year but the mandate is still going to exist to blend. It’s not going to change the amount of corn we’re blending.  If ethanol is the key to corn prices and land prices, then experts say crude oil remains the key to ethanol.

A bubble implies it’s going to burst some time and the farm economy would go into the tank — or the ethanol bubble will burst. Demand for ethanol derives primarily from the price of crude oil. As long as crude oil is high, the demand for ethanol is going to be high and agriculture is not on a bubble.

Ethanol producers say $30 billion in investment and growth in ethanol in recent years has changed the outlook. Ethanol producers, for instance, now export almost 1 billion gallons a year, mostly to Brazil where sugar-based ethanol is common.

Ethanol producers cite the benefits of lower corn prices. But there is also a subtle political factor for those in Congress: corn is grown in most U.S.Congressional districts, where farmers have reaped the dream scenario of ethanol.

The ethanol industry has rejuvenated rural America. We bring high paying jobs back to small towns. It has huge impact on the local community.  Though lower ethanol and corn prices would hurt all those now benefiting from the farm boom, farmers would be in far better shape for a downturn now than 30 years ago when the last big farmland bubble burst in the 1980s.

Source:  Reuters, Christine Stebbins, Chicago, 11-20-11


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

A Few Fun Facts about Pumpkins. 
– A pumpkin is really a squash.  It is a member of the Cucurbita family which includes squash and cucumbers. 
– Pumpkins are grown all over the world on six of the seven continents, with Antarctica being the sole exception.  They are even grown in Alaska.
– The self proclaimed “Pumpkin Capital of the World” is Morton, IL where Libby has it’s pumpkin industry and plant.
– From a medicinal standpoint, pumpkins have been used for a variety of ailments:
   * They were onced recommended as a cure for freckles.
   * They were used as a remedy for snake bites according to eHomeRemedies
   * The seeds help avoid prostate cancer in men.
– Pumpkins contain potassium and Vitamin A.
– In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
– Pumpkins are 90 percent water.
– It takes 3-4 months for a seed to become a pumpkin.


nina | November 23rd, 2011 - 8:16 pm

5 oz Roasted turkey
1 ea Roll
1 tablespoon Cranberry sauce
2 Tablespoons Mayo
1 ozTurkeygravy
½ oz shredded Lettuce
2 slices Tomato
2 oz Corn bread stuffing

Make cranberry mayo by mixing the two together.

Heat turkey, stuffing and roll.  Cut roll long ways and spread cranberry mayo.  Layer hot turkey, stuffing, lettuce and tomato and then drizzle gravy over top.


nina | November 22nd, 2011 - 9:00 am

Every cook likes to show off sometimes, and few dishes are as beautiful as the old-fashioned but remarkably light souffle, very yummy!  The secret to these perfect puffs has everything to do with egg whites.  Whip in a blast of air, and carefully incorporate froth into a creamy base.  Then serve right away.  These delicate […]


nina | November 21st, 2011 - 9:00 am

Baltimoreans, are among the nation’s least frequent diners, but they tip just fine.  Only diners in Boston and Philadelphia say they dine out less frequently.

The Zagat released its 2012 America’s Top Restaurants Survey, covering 1,578 of the nation’s top restaurants across 45 U.S. markets, including Baltimore, which is joined together in most, but not all, of the survey questions with Washington.

Restaurant owners in Baltimore/D.C. area may have their work cut out for them.  Diners in our market say they eat out an average of 2.6 times a week, which ranks 43rd among the 45 markets surveyed and far below the national average of 3.1 times a week.  The four top markets are all in Texas – Houston, Austin, Dallas and San Antonio.

Service, as it has been for year after year, is the number one irritant to survey responders nationwide — 66 percent say it’s what most irritates them about restaurants, followed by noise/crowds at 16%.

Baltimore and Washington were considered separately in the survey’s meal-cost comparison.  The national average meal cost was $35.65, and average meal in Baltimore was $34.29, just a dollar and a half less than the $35.99 average D.C. meal.  Las Vegas, at $47.53, was the highest.

The survey included only the 20 most expensive restaurants in each city, the average in Baltimore was $62.02, well below the national average of $79.39 and staggeringly below the average very expensive meal in New York City, which was $163.34.

63 percent of diners in the Baltimore-D.C. market say they’d pay more for food that is locally sourced, organic or sustainably raised.  That’s above the national average of 57 percent.  The city where diners care most about “green” food was Portland, OR.  The city where the diners don’t seem to care so much where there food comes from was Las Vegas, which makes perfect sense.

Diners in Baltimore-D.C. tip 19.2 percent, right at the national avverage of 19.3.

Top Restaurants:  The list as top restaurants in Zagat’s major markets includes the following:
Baltimore/Annapolis – Charleston
Washington, D.C. – Marcel’s

Source:  Richard Gorelick, the Baltimore Sun, 10-25-11


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

And, while eight to 24 year olds have varied interests, certain comfort foods, like cookies and candy, are timeless. For example: Oreo Cookies and Hershey’s Milk Chocolate Candy Bars are each highest ranked in their respective categories, and sweet treat and cookie brands receive some of the highest equity scores among those surveyed.

Category Overview – Food & Beverage.
Sweet Treats: Hershey’s Milk Chocolate Candy Bars is the highest ranked brand, followed by Reese’s Peanut Butter Cups and Hershey’s Kisses.

Cereals: Cheerios is the highest ranked brand, followed by Kellogg’s Frosted Flakes and Cinnamon Toast Crunch.

Cookies: Oreo Cookies is the highest ranked brand, followed by three Chips Ahoy cookies brands – Chips Ahoy, Chewy Chips Ahoy and Chunky Chips Ahoy.

Sodas: Sprite is the highest ranked brand, followed by Coca-Cola and Pepsi-Cola.

Fruit Juices:  Minute Maid is the highest ranked brand, followed by Tropicana andFlorida’s Natural Refrigerated Orange Juice.

Fruit Flavored Drinks:CapriSun is the highest ranked brand, followed by KoolAid.


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

Saval’s Corporate Chef, Bryan Bernstein participated in this year’s March of Dimes Signature Chefs Auction to benefit “Save the Babies” on Monday, November 14, 2011 at the Baltimore Marriott, Waterfront.  This featured more than 35 of the city’s top chefs for an evening of culinary tastings.  The event included a live auction of unique dining […]


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

Chicken ala King

2 cups chicken broth
2 lb skinless boneless chicken breast halves
5 tablespoons unsalted butter
1 each yellow, red and green bell peppers, cut
salt & black pepper to taste
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/4 lb white mushrooms, trimmed and quartered
1 tablespoon fresh lemon juice, or to taste
2 tablespoons dry Sherry, or to taste
1/2 teaspoon paprika (not hot)
1/4 cup chopped fresh flat-leaf parsley

– Put broth and chicken in a 2-3 quarter heavy saucepan and bring just to a simmer over moderate heat, uncovered.  Turn chicken over and gently poach at a bare simmer, uncovered, until just cooked through, about 5 minutes more.
– Transfer chicken to a cutting board.  Pour broth through a fine-mesh sieve into a heatproof 2-cup measure and reserve for sauce. 
– Heat 2 tablespoons butter in a 4-5 quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes.  Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
–  Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3-5 minutes.  Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes.  Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes. 
– Meanwhile, whisk together lemon juice, Sherry, and paprika in a small bowl.  Whisk in 1/2 cup sauce, then stir mixture back into sauce remaining in pot.  Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes.  Remove from heat and reserve.
– Cut chicken crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until chicken and peppers are just heated through.  Add more broth to thin if desired.

Bryan Bernstein, Corporate Chef, Saval Foodservice

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