REMEMBER YOUR CORNED BEEF ORDER FOR ST. PATTY’S DAY – MARCH 17, 2012.

nina | March 13th, 2012 - 9:00 am

St. Patrick’s Day, Saturday, March 17, 2012 The one day a year when everyone is Irish! To place your Corned Beef Order call:  800.527.2825           PRODUCT # 29250 PACK SIZE 2/6#avg PRODUCT DESCRIPTION Choice Cooked Corned Beef Brisket 30030 2/4#avg Choice Cooked 1st Cut Corned Bf Brisket 30040 4/3#avg Choice Cooked […]

CHEF’S CORNER – CORNED BEEF & CABBAGE

nina | March 12th, 2012 - 9:00 am

A Saint Patrick’s Day Tradition Ingredients: 1 each corned beef 3 large carrots, cut into large dice 6 to 8 small onions, roughly chopped 1 tablespoon Dijon mustard 1 large spring of fresh thyme and several parsley stalks tied together 2 each cabbage Salt and pepper to taste Procedure: Put the corned beef into a […]

Produce at a Glance – May 1, 2012

nina | March 6th, 2012 - 9:00 am

For the week of May 1, 2012, here’s a handy Produce Availability Chart.   This chart indicates which commodities are excellent, good, fair and poor and if the Markets are steady, higher, or lower.  Very informative! Visit Saval’s PRODUCE AVAILABILITY CHART: Commodities           Quality     Market Apples Excellent Higher Asparagus Good Steady Avocado (Mexican) Excellent Steady Avocado (California) Excellent […]

HAPPY BIRTHDAY TO YOU. . . THE “OREO” COOKIE!

nina | March 6th, 2012 - 9:00 am

Today the Oreo Cookie is turning 100 years old.  The Oreo was invented March 6, 1912, at the National Biscuit Company (now known as Nabisco) headquarters in New York City.

During this 100 years on our planet, the cookie has led to some pretty serious debates on just how you should actually eat an Oreo.  Down the hatch or twisted apart?   Possibly dunked in milk or crushed on top of ice cream? Yum!

Some 362 billion Oreos have been eaten over the last 100 years.   It is definitely clear Oreos were an American favorite from the get-go, when they sold for 30 cents a pound!!!!

Over the past 100 years the name has stayed the same, but there have been various flavors introduced over the years.  In the 1920’s there was a lemon-filled version and in 1974 the Double Stuff came out.  Argentina offers a banana and dulce de leche filling, and in China you can find green-tea-ice-cream flavored Oreos.

Once again, Happy 100th to the wonderful Oreo!

Source:  recipe.com, 2/28/12

GROWTH IN SALADS AND SOUP MENU ITEMS.

nina | March 2nd, 2012 - 9:00 am

Away-from-home soup and salad purchases are on the rise, as consumers seek light, healthy and affordable fare. A variety of portion sizes featuring soup/salad options on different areas of the menu allows consumers to tailor their meal specifically to their needs. Whether it’s a cup or bowl, side or entree, 61 percent of consumers now […]

DEMAND FOR OYSTERS IS ON THE RISE.

nina | March 1st, 2012 - 9:00 am

Raw and oyster bars are on the rise, especially during happy hours. 

It’s definitely becoming very noticeable by the number of oysters being consumed.  Some oyster bars even offer a $1-an-oyster happy hour and engage in friendly competitions to see who can slurp down the most.

Oysters make a great late-night snack. They’re fast, cold, and go great with beer, wine, or a fancy cocktail. There’s just something about the air of mystery to oysters, which is pretty neat.

Oysters are the opposite of everyday supermarket food. When eating an oyster, some customers will say they’re reminded of their childhood days.

Oysters still are a unique market with shrimp ranked the No. 1 seafood of choice in the United States.

What’s changed has been the growing popularity of raw oysters as opposed to the old model, where oysters were generally shucked on site and packaged for consumption.

A lot of raw bars have opened up, providing the consumer with an opportunity to taste raw oysters from different parts of the country.   In response to the new demand, oyster growers have changed cultivation practices, farming the mollusks in a way that allows them to move with the tides. This creates a deeper cup to the shell so the shucked oyster maintains more of its natural juice, known in the industry as liquor.

There are some safety issues relating to the temperature of the water oysters are grown in and the industry is regulated nationwide with requirements applying to refrigeration, transportation and harvest practices. However, as with other raw food, there is some risk in eating raw shellfish especially for people with compromised immune systems.

Raw oysters may be getting most of the attention, but they’re also very popular cooked.

Source:  The Assoc. Press, 2/7/12

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