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Takes of Top Chefs
Braising is a big deal in foodservice, evidenced by results from the recent “What’s Hot & What’s Not” survey conducted by the National Restaurant Association with 1,300 members of the American Culinary Federation. ACF chefs rank braising the No. 1 preparation method in back of the house, eclipsing even grilling in popularity with customers. Why? Because searing to lock in flavor, then covering and cooking low in liquid, says “comfort” and “home,” yanking us back to the family table of yesteryear. Chefs across the nation are raising the bar by braising:
• Lawrence C.C. Chu, chef/owner, Chef Chu’s, Los Altos, CA. Lunch entrée selection of triangular-cut tofu, deep fried until golden, braised with BBQ pork, black mushrooms and bamboo shoots in a savory seasoned sauce. Also at lunch, Braised Triple Mushrooms featuring black shiitake, fresh button and straw mushrooms braised in oyster sauce.
• Patrick Connolly, chef de cuisine, Radius, Boston. Braised turkey leg pulled off the bone and served with housemade potato gnocchi.
• Twillia Glover, chef/owner, Little Farm Catering, East Greenwich, R.I. Lunch or dinner à la carte option, Braised Red Devon beef short ribs from nearby Watson Farm.
• John Lindeboom, chef, The Courtyard at Willow Brook Christian Communities, Delaware, Ohio. Cashew-encrusted sea scallops on a bed of Braised leeks with citrus aïoli, offered to assisted-living guests.
• Marcelo D. Miranda, executive chef, INTEGRIS Health, Oklahoma City. Braised sirloin tips, a heart-healthy offering with only 6 grams of fat per portion.