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RESTAURANTWARE INTERVIEW WITH CHEF NICOLE COADY

April 15th, 2014

Current Position: Owner of FIXX Chocolates

Social Handles For More From Chef Nicole Coady:

Facebook: fixx chocolates

Twitter: @n_coady

Instagram: nikcoady

linkedIn: nicole coady

Chef Nicole Coady

Chef Nicole Coady

Restaurantware Interviewer: Explain your food philosophy in 10 words or fewer.

Chef Nicole Coady: Life is too short to not enjoy the best so use the best!

Restaurantware Interviewer: What is you most unique attribute as a food professional?

Chef Nicole Coady: I would say having grown up with family farms. I grew up tasting foods picked from a garden at their ripest. Tomatoes are so disappointing now. All ingredients add flavor and texture so should be used with a purpose which I don’t believe should be just for color.

Restaurantware Interviewer: Explain the most innovative event you’ve thrown or dish you’ve created.

Chef Nicole Coady: I’m not sure about the most innovative as I believe most things come around again and again but I did enjoy my white mousse with hazelnut financier and pickled fruits. Pineapple and anise, mango and cloves, pears and cinnamon, and just blueberries all pickled separately and served with the white mousse was an amazing contrast of flavors. One of my other favorites would be my candied olives. My grandmothers made these when I was little along with chocolate covered pretzels and potato chips. My grandmothers were amazing cooks and were always experimenting. I think each new generation add their own to the mix.

Restaurantware Interviewer: What is the most underrated kitchen product or food item?

Chef Nicole Coady: As a pastry chef, I would say salt but it’s making a come back. I’m not a fan of overly sweet items or the over the top rich and decadent.

Restaurantware Interviewer: How do ecofriendly considerations enter your decision making process as a chef or caterer? (i.e. sourcing local food, using ecofriendly products, etc.)

Chef Nicole Coady: As a small business owner, I’m trying hard to support other small business and the local folks are obviously closer to home. As often as possible, I’m trying not to add to the negatives already bombarding mother nature.

Restaurantware Interviewer: Restaurantware is about providing a stylish presentation for food, explain your approach to plating and tablescapes.

Chef Nicole Coady: I don’t really plate too often now. When I did, I always preferred white space on the plate for contrast. It’s true the guest eats with their eyes first so design presentation is extremely important whether the plate design or package design. It starts with the eyes, ears, nose and then continues with tasting and the feel. You get anyone to taste with the first few but they come back because of the last.

Restaurantware Interviewer: List one tip that you would give to a DIY entertainer or at home cook who might need some professional inspiration to take a gathering to the next level.

Chef Nicole Coady: Plan your menu so you have as many items prepped in advance as possible. There is always the item that needs the a la minute execution but planning is the key. Whoever is at the gathering wants to enjoy your company as well as your food. The other tip would be to keep it simple and use the highest quality ingredients. The highest quality doesn’t need too many extras added. It already has amazing flavor and the extra will just cloud the dish.

Restaurantware Interviewer: What is the BEST thing you’ve eaten recently?

Chef Nicole Coady: Selfishly, it would be nikki’s fixx chocolate bar with Peeper Ale from Maine Brewing Company.   Chef Nicole Coady:

RESTAURANTWARE INTERVIEW WITH CHEF JONATHON STRAND

April 10th, 2014

Current Position: Personal/Private Chef, Portland, Or.

Company Affiliation: Jonathon Strand, Personal/Private Chef in Portland, Or.

Social Handles For More From Jonathon Strand:

Google+ : Jonathon Strand and The Tactical Chef

Personal Blog: The Tactical Chef: http://thetacticalchef.worpress.com

 

Chef Jonathon Strand

Chef Jonathon Strand

Restaurantware Interviewer: Explain your food philosophy in 10 words or fewer.

Chef Jonathon Strand: My food philosophy is simple. We can’t lose the knowledge we’ve gained as we head forward. So when it comes to food this translates into foraging, preservation, slow-cooking and smoking. While all these old-world techniques are great for adding dimensions of flavor, they are also ways we as humans have survived. Understanding these techniques is therefore essential.

Restaurantware Interviewer: What is your most unique attribute as a food professional?

Chef Jonathon Strand: I think my most unique attribute as a culinary professional is my passionate interest in research. I will read and practice until I have perfected something. This especially holds true with foraging, which by nature can be dangerous. As everyone knows, you can’t just pick the first mushroom you see and cook it up!

Restaurantware Interviewer: Explain the most innovative event you’ve thrown or dish you’ve ever created.

Chef Jonathon Strand: The most interesting event I ever held was a cooking class for eleven people, including one exceptional young cook with some real talent, at Pepperberries cooking school in Eugene, Or. The focus of the class: a four course menu around local and wild ingredients. I was able to demonstrate how to prepare ingredients like lemon balms, ramps, lavender, chanterelles, local lamb and quail, etc. This was pretty exciting stuff for a group of home cooks! I had a blast with the class interaction. Most of the ingredients for that event were foraged by myself that very morning.

Restaurantware Interviewer: What is the most underrated kitchen product or food item?

Chef Jonathon Strand: Underrated food product: In the culinary world people are branching out and it’s starting to come along, and I have a lot to learn as well, but I think that its more of a process, not a process…fermentation.

Restaurantware Interviewer: How do ecofriendly considerations enter your decision making process as a chef or caterer? (i.e. sourcing local food, using ecofriendly plates, etc.)

Chef Jonathon Strand: I have a strong commitment as a consumer, a chef and a member of the human race to utilize everything I use in a responsible manner. As a caterer this is why I purchase from other companies who feel the same level of responsibility. Considering a local fish over something from halfway around the world is just common sense. It promotes healthy living, keeps down the fuel use and supports local economy.

Restaurantware Interviewer: Restaurantware is providing a stylish presentation for food, explain your approach to plating and tablescapes.

Chef Jonathon Strand: When I’m creating an event or a meal, I don’t try to make something work. I’m very instinctual by nature so allowing the room I’m doing an event in or the ingredients for a dish to reveal the next step in the process is a very personal, spontaneous thing. I like layers and textures and I don’t do anything twice the exact same way.

Restaurantware Interviewer: List one tip that you would give a DIY entertainer or at home cook who might need professional inspiration to take a gathering to the next level.

Chef Jonathon Strand: Go somewhere beautiful to you and just sit, breath and listen. This is how I prepare, how I get inspiration. Then when serving, just stick to what you know and do it well.

Restaurantware Interviewer: What is the BEST thing you’ve eaten lately?

Chef Jonathon Strand: It’s the flavor of the moment. So since it’s the end of fall and the beginning of winter. Roasted Sunchokes!

 

 

 

RESTAURANTWARE INTERVIEW WITH JASON WIGGIN

April 5th, 2014

Current Position: Executive Chef

Company Affiliation: InterContinental Hotel, Kansas City

Social Handles For More Jason Wiggins:

Instagram: @jasonwiggin

Facebook: wiggin.jason

Facebook: KansasCityIC

chefjasonwiggins

Chef Jason Wiggins

Restaurantware Interviewer: Explain your food philosophy in 10 or fewer words.

Chef Wiggin: Great ingredients make great chefs. Treat them with great respect.

Restaurantware Interveiwer: What is your most unique attribute as a food professional?

Chef Wiggin: My ability to look at things differently and think outside-the-box. I want to push the envelope with every dish I create, while staying true to the ingredients.

Restaurantware Interviewer: Explain the most innovative event you’ve ever thrown or dish you’ve created.

Chef Wiggin: I created a whole event around classic pairings. One of my favorite dishes was a “Butter and Popcorn” dish. We created a butter-poached Maine lobster tail with a silky smooth buttered popcorn puree, a frothed burre Monte, and garnished the dish with popped corn and a Chenin Blanc gelee.

Restaurantware Interviewer: What is the most underrated kitchen product or food item?

Chef Wiggin: Eggs. They’re definitely the silent heroes in the kitchen. You can’t live without them. They can go un-noticed as an ingredient in bigger items but they can stand up to many center-of-the-plate applications.

Restaurantware Interviewer: How do eco-friendly considerations enter your decision making process as a chef or caterer? (i.e. sourcing local food, using ecofriendly products, etc.)

Chef Wiggin: It is always frustrating when I see a new concept being marketed as “local, sustainable and eco-friendly“. It’s 2014, that’s a given. As chefs we are stewards of the products we use. We have a responsibility to make sure we’re working with suppliers who are just as passionate about what they do, as we are about our craft. Working with local farmers we have an active stake in the viability of their products always garners great rewards. There’s no greater joy than watching someone take a bite into a tomato grown the way a tomato should be, seeing their face light up and ask, “What this taste so great?” It’s simple: someone cared about that tomato from the time the see was planted, to the time it was plated.

Restaurantware Interviewer: Restaurantware is about providing a stylish presentation for food, explain your approach to plating and tablescapes.

Chef Wiggin: My food plating is linear and simple. I breathe life into the dish with simple elegances. I want the plate to look organic and have life, which draws the eye into it.

Restaurantware Interviewer: List one tip that you would give to a DIY entertainer or a home chef who might need some professional inspiration to take a gathering to the next level.

Chef Wiggin: Breathe! Creating food is supposed to be fun – so have fun with it. Don’t over think your approach. And, beware of Pinterest.

Restaurantware Interviewer: What is the BEST thing you’ve eaten recently?

Chef Wiggin: There’s a little hole-in-the-wall Taqueria in Kansas City that has some menudo and tamales I’ve tasted since living in Los Angeles.

 

 

 

 

RESTAURANTWARE INTERVIEW WITH CHEF JESSICA MYRE

April 2nd, 2014


Current Position
: Traveling Chef Manager / Sushi Chef, Pacific Northwest Region at Guckenheimer Enterprises

Company Affiliation: Personal Chef and Food Blogger for “Green Girl Goodies: A Guide To Happy Healthy Eats” and “The Fitness Hunter”

Social Handles For More From Jessica Myre:

Instagram: @greengirlsgoodies7

Personal Blog: Green Girl Goodies: http://healthygreengirlkitchen.blogspot.com

interview jessica myer

Jessica Myer, Chef and Blogger

Restaurantware Interviewer: Explain your food philosophy in 10 words or fewer.

Chef Myre: Fresh ingredients, balanced flavors and simple, colorful presentation.

Restaurantware Interviewer: What is your most unique attribute as a food professional?

Chef Myre: My extensive training in traditional Japanese food helped me develop balance of flavors and artistry in plating and pushed me to develop my sushi skills.

Restaurantware Interviewer: Explain the most innovative event you’ve ever thrown or dish you’ve ever created.

Chef Myre: This is a difficult question as I am involved in many special events. In my free time I also write a good blog and am always finding ways to make dishes healthier. I created a “Futtata” made with egg and silken tofu as a healthier twist on a frittata, Using the “fu-tatta” base, you can add a variety of meat, cheese and veggies you are in the mood to enjoy. It can be eaten fresh from the oven, at room temp with a salad or you can wrap it in a tortilla for a more filling meal.

Restaurantware Interviewer: What is the most underrated kitchen product or food item?

Chef Myre: Fresh herbs. Most people tend to use dry but a small bit of fresh herbs adds a whole new dimension of flavor and brightness to a dish.

Restaurantware Interviewer: How do ecofriendly considerations enter your decision making process as a chef or caterer? (i.e. sourcing local food, using ecofiendly plates, etc.)

Chef Myre: I am lucky enough to work for a company that places emphasis on supporting local vendors and farmers. We also use all compostable containers for everything from silverware and napkins to “To Go” containers. I am also currently working with famous sustainable sushi chef, Hajime Sato of Mashiko restaurant, to evolve my traveling sushi program into an all sustainable program. I believe it is our responsibility as chef’s to educate the public on the importance of making sustainable food choices.

Restaurantware Interviewer: Restaurantware is about providing a stylish presentation for food, explain your approach to plating and tablescapes?

Chef Myre: I believe in simplicity and letting the food speak for itself. I like neutral colors for decor so that the food can really stand out. And no pointless garnish, only edible items that accentuate a dish. It is also important when setting a table to keep in mind lighting, angles and height to create a table spread that is also interesting to the consumer eye.

Restaurantware Interviewer: List one tip that you would give a DIY entertainer of at home chef who might need some professional inspiration to take a gathering to the next level.

Chef Myre: My tip would be don’t pick menu items you haven’t tried before and perfected. Choosing new items you have never done can create extra stress you don’t need when planning a gathering! And create yourself a game plan for execution so you can make sure you can get everything done and still enjoy your guests.

Restaurantware Interviewer: What is the BEST thing you’ve eaten recently?

Chef Myre: I recently dined at Mashiko and enjoyed a delightful Uni Chawanmushi , Made with sustainable Santa Barbara sea urchin, the dish was a perfectly creamy texture with just the right balance of flavors.

 

 

 

 

A Refreshing Cocktail Recipe – Perfect for serving in Clear Martini Glasses

March 17th, 2014

If you own a bar, restaurant or catering company you should get your hands on these high quality clear martini glasses so your clients can make their next toasts in style. Everybody who ventures into one of your food settings will be more than pleased when they get their hands around a modernized clear martini glass that you fill up with one of these two tasty cocktail recipes.

clear martini glass

The perfect martini in the perfect glass.

A refreshing Dirty Martini – recipe makes three drinks.

Ingredients:

6 ounces of gin

Dry Vermouth

1 1/2 ounces of Olive juice

Olives

Directions:

Put ice in a cocktail shaker, then put add olive juice and gin into the shaker. Stir for about twenty minutes, then strain into a clear martini glass. Add a few splashes of dry vermouth and a couple of olives to the glass.

This recipe is a great cocktail that all your guests are sure to enjoy, especially when you serve it up in fabulous clear modernized martini glasses. The special touch of these glasses will amplify the beauty and quality of the overall cocktail. You simply can’t go wrong by offering your guests this yummy cocktail in remarkable clear martini glasses, go ahead, let your guests raise these lovely glasses up high at your next party function.

 

 

 

 

Attention Caterers: Plastic Edge Glasses Are Worth Using.

March 17th, 2014

Attention Caterers: Here is some news in regard to plastic tableware that you must read.

plastic edge glass

The greatest glass on earth.

Plastic Edge Glasses are worth using at indoor and outdoor parties. These glasses are made from durable plastic thus they hold up well for serving beverages, appetizers and desserts. These precious catering gems are easy to hold so your clients will never have any trouble carrying them around during any kind of catering function.

Plastic Edge Glasses look pretty and stylish, they can help amplify the beauty of a buffet or sit-down dinner setting. These sweet glasses are made in a modern fashion thus they fit perfectly in upscale and casual party settings.

Plastic Edge Glasses measure 2.25 inches in length x 2.25 inches in width x 3.25 inches in height. They are  5 ounce glasses thus they make both great drinking vessels.

If you are a caterer, restaurant owner or host of a home party these plastic edge glasses will come in handy. Matter of fact, you will probably find yourself using them every single day because plastic edge glasses are very versatile and can be used to serve all kinds of culinary treats. Order these glasses today and see just what I mean by plastic edge glasses are worth using at parties, restaurants and celebrations of any kind.

 

 

Large Kettle Dishes – The Perfect Outdoor Catering Tableware

March 17th, 2014

The air is slightly changing, spring is almost here. This means many things to people, but to a lot of folks it means that outside parties will soon be in full swing. Caterers will have to start preparing to host backyard weddings, outdoor banquets and outside birthday bashes.

Outdoor parties will mean that as a caterer you will need to re-think the way you serve your delicious culinary treats. You may benefit more from using high quality plastic tableware such as durable large kettle dishes rather than using dishes made from glass. Although plastic kettle dishes can be used for both indoor and outdoor food festivities, they have many qualities that make them perfect outdoor catering dishes.

large kettle dishes

Adorable Large Kettle Dishes make great outdoor catering dishes.

Large Kettle dishes measure 6 inches in length x 4 inches in width x 2.625 inches in height. These lovely gems are 12 ounce containers so you can feature many different types of food items in them. Large kettle dishes are black, which means they will look amazing in outdoor food settings. These pretty dishes are made of strong plastic so they are tough and durable.

Since spring is almost upon us, why not take this time to change your tableware and got yourself some chic large kettle dishes. You can order them and have them in plenty of time for spring.

 

Check Out All The Qualities of Modern Clear Ellipse Dishes.

March 17th, 2014

Restaurants all over the country are looking at tight budgets, many restaurant owners just don’t have the money to waste on expensive tableware these days. However, you don’t need a bunch of money to purchase stylish attractive dishes, especially if you order clear ellipse dishes today. These dishes are affordable and can easily fit into both casual and upscale restaurant settings.

clear ellipse dishes

Clear Ellipse Dishes are affordable, durable and look lovely. Get them now.

Clear ellipse dishes are made of heavy duty plastic, which means you can feel confident that these durable dishes will hold up well in your restaurant. These amazing dishes have also been created with a design and style that is unique so they add a modern character to any type of food environment. However, perhaps the best reason for using these dynamic dishes is that they are inexpensive dishes in which you can use for serving many kinds of food items, including appetizers, desserts, salads, dips and condiments.

Now, you know that you can serve your culinary goodies on quality dishes, all you have to do is order clear ellipse dishes today. The truth is you are certainly going to be amazed by the quality, durability, price and design of clear ellipse dishes so don’t wait any longer start using these modern chic dishes now.

Margarita Recipes And How To Serve Them

March 17th, 2014

If you have came here looking for a tasty Margarita recipe, then you are going to love what you see in this article. Here are two yummy Margarita recipes along with the best way to serve them.

mini margarita glass

Serve all your margaritas in these dependable Mini Margarita Glasses.

A Classic Margarita Beverage – This recipe makes 3 servings.

Ingredients that you will need:

9 fluid ounces of Tequila, Blanco

3 ounces of Triple Sec

3 ounce of Lime Juice

3 cups of Ice

Lime wedges and salt

Directions: Put a small amount of salt on a plate, wet the rim of a mini margarita glass with a lime wedge, then dip the glass into the salt that you put on the plate. Now, put the glass into the freezer, do this with each glass. Using a cocktail shaker, put tequila, triple sec, lime juice and ice, then shake 10 – 13 times, strain the mixture into the glasses that you put into the freezer. Serve.

Delicious Prickly Pear Margarita – This recipe serves 3.

Ingredients:

1 1/2 cups of ice

3 ounces freshly squeezed lime juice

3 ounces diluted frozen limeade

6 ounces of Tequila

4 1/2 ounces of Triple Sec

3 ounces of Prickly Pear

3 Tablespoons of sugar

Lime wedges

Directions: Put crushed ice, triple sec, prickly pear juice, tequila, lime juice, sugar in blender, mix ingredients by pulsating them about four or five times. Now, give the mixture a taste, add more sugar if needed, then serve in a modern stylish mini margarita glass. Mini margarita glasses are the best way to serve any margarita. These glasses add a special touch to a margarita beverage. Plus, these glasses are made of durable plastic so they make awesome party glasses. In addition, mini margarita glasses look fantastic on cocktail stations, in bar settings and in the hands of your culinary friends. You just can’t go wrong with a margarita served up in a Mini Margarita glass so get them today and start mixing those margaritas.

Mini Wine Goblets – The Best Way To Serve Wine

March 16th, 2014

People all over the country are choosing to offer wine as the main beverage in their restaurants and homes, the main reason for this is mostly due to the fact that a person can find a delightful wine to pair with whatever food item they are serving to their culinary fans. There are so many fabulous wines on the market that it is fairly easy to find one that will complement any dish that you can create for your guests. Although finding a wine that enhances your edible treats is fairly easy, choosing a glass to serve it in can be a little overwhelming to say the least. Thankfully, if you are on a mission to find the perfect wine glass than you don’t have to look any further because all you need to do is get yourself a mini wine goblet.

mini wine goblet

Mini wine goblets, the best way to serve wine.

Mini wine goblets are made of high quality plastic material, which means they are strong enough to hold your favorite wines. Plus, these lovely glasses look classy and stylish thus your guests will enjoy the pretty of them. Another reason that you will love these modern wine goblets is because your culinary friends can just toss them out when they finish using them so you won’t ever have to waste a bunch of time washing a ton of wine glasses ever again.

Every person who drinks wine, offers wine in their restaurant or features it at a home party can truly benefit from these state-of-the-art mini wine goblets. These sweet glasses can also be used for serving other types of beverages, as well. These cool wine goblets have such a classy appearance that anything you put in them gets a little boost of sunshine, which means you can use them for alcohol, non-alcohol beverages and even desserts. So, go ahead, get them today, your culinary fans will be proud to drink or eat from these amazing mini wine goblets.