Prime Rib Scrap Jam

Prime Rib Scrap Jam Often, we like to serve prime rib on Sundays as a special. We don’t serve brunch anymore, and it used to be something that was popular. We roast them whole and they’re carved during service. As you probably know, there’s a lot of...

Hominy & Cheese

Yesterday, we were working on some new menu ideas and canned hominy was suggested as a side dish. We’re putting fried chicken on the menu next week and wanted a starch we hadn’t used lately. We loosely followed a whipped potatoes model. Canned hominy was...

Beer and Old Bay Beurre Blanc

What would a Chesapeake Beurre Blanc look like? I wanted to take a traditional Beurre Blanc and adapt it to our region. Local Frederick, MD beer was used (Flying Dog’s Underdog Atlantic Lager) instead of wine. It was reduced with shallots, lemon juice and Old...

Umami Bomb

Yesterday was a bit like Christmas. My sales rep from RC Fine Foods brought in samples from their new umami line of seasonings. I’m not sure how they do it, but I assume it’s some kind of dehydration or spray drying. I think there are nine flavors. They...

Twisted Tea and Other Oddities

Yesterday, as I was taking a liquor inventory, I found a few relics buried in the back of the liquor cage. A previous bartender had picked up a case of Raspberry Twisted Tea shortly before she moved on. This isn’t something that has moved with our customers, and...