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RESTAURANTWARE INTERVIEW WITH HILLARY BERGH

July 28th, 2014

Current Position: Owner and Chef Health Coach of Hillary Lauren Bergh Health Coaching

Company Affiliation: Hillary Lauren Bergh Health Cooking

Social Handles For More Hillary Bergh:

Twitter: @eat_umami

Instagram: @eat_umami

Linkedin: linkedin.com/in/hillary/bergh

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Chef Hillary Bergh

 

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

Chef Hillary Bergh: Eat local organic real food, in moderation and get healthy.

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

Chef Hillary Bergh: I enjoy the challenge of cooking for people with food allergies and re-creating favorite dishes so that they may enjoy them again. So many of my peers shy away from this opportunity for creative thinking.

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

Chef Hillary Bergh: One of the most innovative and favorite dishes: Cherry and juniper marinated smoked pheasant with whipped “root beer float” and roasted roots and dandelion pecan presto and candied borage flowers.

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

Chef Hillary Bergh: Celery! It is a foundational component in so many dishes, but can also be such a wonderful ingredient to highlight. I love, love, love celery salad with a lemony chia dressing, dates and goat cheese.

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 Hillary Bergh: Sustainable and ecofriendly options are always at the forefront of my considerations, my menus focus on seasonality and highlight local farms as much as possible, service ware plays a part of this, too. If I can’t use glass or china, then bamboo or another low-energy compostable choice are a must.

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

Chef Hillary Bergh: Presentation is a key component, we eat with our eyes first, our nose second and our mouth third. If a dish doesn’t look appealing, people are less likely to taste it. The presentation vessels, tablescape and entire atmosphere contribute to amplifying our hunger and creating a desirable space to enjoy a meal.

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

Chef Hillary Bergh: Plan a menu where you can do most of the preparation/cooking in advance OR incorporate that into the gathering and have your guests help, you want to be able to spend time with them. So, either have everything ready or let them play in the kitchen with you to amplify your tablescape, pick a few flowers, some long twigs and grasses from your yard and use a tail vase for drama, then surround the vase with some lovely seasonal fruits for color.

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

Chef Hillary Bergh: From Marin Sun Farms, a med-rare goat burger topped with bacon, goat cheese, over easy duck egg, caramelized onions & shrooms and minus the bun, with duck fat fried sweet roots and followed by candy cap mushroom water buffalo gelato.

Restaurantware the Leader in Disposable and Reusable Tableware.

July 16th, 2014

Restaurantware is the leader in disposable and reusable tableware. We focus on offering only top quality products that are designed to meet the needs of every chef, caterer or event planner. Our product line is constantly evolving and contains top-of-the-line biodegradable, recyclable and reusable products, which means you can always find exactly what you need when you visit us here at Restaurantware.com.

restaurantware.

Restaurantware offers top-of-the-line catering supplies.

Our biodegradable products include plates, cups, bowls and flatware, all of our biodegradable products have their own unique style and design. Plus, they are all crafted from the premium materials which include: the finest bamboo, high quality pinewood and carefully selected poplar and birch wood. In addition, all of the fine material that  is used to craft our biodegradable products is sourced from sustainable reserves throughout the world. Our recyclable products are made from high grade plastic, they are offered to you in a wide range of flatware, tableware and smallware options. Plus, our dynamic recyclable products come in a wide-range of colors, sizes, shapes and styles, all made perfectly to meet the needs of today’s chefs, caterers and party planners. Our reusable products are created from premium porcelain, they come in a variety of different shapes and styles. Plus, our exquisite porcelain products have been designed specifically for amuse bouche creations, dipping sauces, mini appetizer and mini desserts. Restaurantware is sure to have exactly what you need when it comes to creating the ultimate dining experience for your clients, guests and customers. So, visit us now to find all your recyclable, reusable, disposable and biodegradable catering and party supplies.

Don’t Sweat In The Kitchen, Make This Quick Pomegranate Recipe.

July 8th, 2014

There is no reason to sweat in the kitchen this summer, here is a delicious summer recipe that you can quickly fix thus you don’t have to spend hours in your hot kitchen cooking up a fabulous dessert for your friends and family.

summer pomegranate mousse

Scrumptious Summer Pomegranate Mousse

Scrumptious Summer Pomegranate Mousse Recipe

Ingredients:

3 packages of gelatin (About 3 Tablespoons)

4/3 cup of water

6 large pomengranates

2 cups of sugar

2 large lemons

6 egg whites

2 cups of heavy cream

Directions:

Place water in saucepan, sprinkle in gelatin. Slice pomegranates in half, then squeeze 11 of the halves as you would an orange to make juice. Reserve the last pomegranate half for later. Now, pour pomegranate juice and sugar into the water/gelatin mixture and cook over low heat, stirring constantly until the sugar and gelatin dissolve completely. Now, let this mixture cool slightly, add the grate and juice of a lemon. Chill until mixture is thickened, but not all the way set. While your pomegranate mixture is cooling, beat egg whites until they are stiff and form a whip cream.

When pomegranate mixture is cooled, beat it until it is frothy. Now, fold together pomegranate mixture into egg white/whipped cream mixture. Now, put the mousse into Restaurantware’s Large Girata Dessert Dishes and place in refrigerator until you are ready to serve.

Pull from refrigerator the filled Girata Dessert Dishes when you are ready to serve, then top with either a whipped topping, then garnish with a fresh strawberry. Enjoy.

Ways To Use Mini Wood Clothespins

June 21st, 2014

Many people are always looking for ways to change up their food displays and presentations, a few easy methods to do this is by changing your tableware, adding special elements to your tabletops and including extra touches to your buffets. There are many ways in which you can amp up your tableware, switch up your decorations on your tabletops and turn your buffets into works of art, mini wood clothespins can help you enhance a buffet or tune up your tables.

Here are a couple of ways of using mini clothespins.

1. You use these adorable accessories by writing names of food on little place cards, then pinning them to food dishes to create an awesome food display.

wood clothespins

Make Your A Unique and Interesting Buffet by Using Adorable Mini Wood Clothespins.

Isn’t this just an incredible way to tune up a buffet setting. You can also do the same thing to the food you serve at family gatherings, church socials or even sit-down dinners.

2. You can also attach mini clothespins to name cards during wedding, banquets or other party events. This is a really creative way to let people know where you would like them to sit during your special event.

3. Another way to use these cut accessories is by attaching them to sugar, sweetening or condiment packets, then placing your creation on mini plates so your guests always have their condiments close at hand.  Everyone will love the fact that they don’t have to search for their favorite condiment since it will be featured right on their table.

mini wood clothespins

These food accessories are unique and can be used in many ways.

The fact is with a little creativity mini wood clothespins can help you amp up any food display or presentation. These adorable gems can truly be a life-saver in restaurants, at parties and during any type of catering event.

Spending Time With Chef Dominic Orisini

May 8th, 2014

Chef Dominic Orsini might have gotten many of his culinary skills and talents from Napa Valley and New York, but he says that his love for food comes from his grandmother. His grandmother married into an Italian family and spent most of her life proving to her sister-in-laws that she could cook just as good as the rest of them. Chef Dominic Orsini got his cooking philosophy from eating fresh homegrown strawberries, homemade gnocchi and other amazing culinary goodies during his childhood. He believes that “A meal should be a snapshot of a moment in time”. Chef Dominic Orsini, also says “It should reflect the weather, the time of day and the mood of the guests attending.”

Chefdominic

Photo By: memphiswineandfoodseries.org

Chef Dominic Orsini is an absolutely fantastic modern day chef, but he is also a kind caring man who is part of many charity events. He developed a program and institute that focuses on educating children in the arts program. The goal is to help children with math, science and history. Chef Dominic just recently was an important part of an annual fundraiser known as the “Cooking up a Musical”. Chef Orsini lives in Napa with his wife and two sons.

 

RESTAURANTWARE INTERVIEW WITH CHEF MONYETTE “MOE” FAULKNER

May 6th, 2014

Current Position: Chef Manager with Aramark

Company Affiliation: Food Services for DLA Piper and Associates at the Mt. Washington Conference Center in Baltimore, MD.

Social Handles For More From Moe Faulkner:

Twitter: @chefmoe612

Facebook: moe.faulkner@facebook.com or @ moe blessed faulkner

Instagram: Moe Unforgettable Faulkner

Linkedin: Moe Faulkner

MoeFaulkner

Chef Moe Faulkner

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

Chef Moe Faulkner: My food philosophy is “Keep it Simple! Let the food do the talking!”

Restaurantware Interviewer: What is your most unique attribute as a food professional? Chef Moe Faulkner: My most unique attribute as a food professional is my ability to produce the same dish as simple or extravagant and to teach others.

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

Chef Moe Faulkner: The most innovative events I’ve ever thrown were a “Baltimore Hon” themed holiday party for the firm in 2012 and a Twilight Garden Party for the Women’s Housing Coalition in June of this year. The holiday party was extravagant with pink boas, loud decor, dueling pianos and over the top food selections (such as fire roasted lamp chops with minted salsa), while the Twilight Party was more serene, calm and featured classic, dainty food selections (such as seafood salad martini cups).

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

Chef Moe Faulkner: The most underrated food item is fresh roasted garlic…it can take a regular dish or sauce to an entirely different level with just a tiny amount. Also, Balsamic glaze…it dresses a plate well and adds flavor to your dish at the same time!

Restaurantware Interviewer: How do eco-friendly considerations enter your decision making process as a chef or caterer? (i.e. sourcing local food, using eco-friendly products, etc.) Chef Moe Faulkner: Eco-friendly considerations have become a part of my everyday decision making as a chef. My client is into recycling and using recycled products. Everything from plates to cups are made from recycled materials here. Also, we have a garden on site that we use for some of our produce needs. When ordering, I try order local grown produce and recycled products as often as possible.

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

Chef Moe Faulkner: My approach to plating and tablescapes depends on the event. For regular service, I believe in clean plates. This means little to no garnish and just letting the food speak for itself, a classic dining approach. For events and large parties I like to “wow” the client upon sight. People see food before they taste it. You have to please the eye before the stomach. I’m into bright colors and large , carved centerpieces for tablescapes.

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

Chef Moe Faulkner: The one tip I have is stay true to yourself. Show who you are through your food and presentation. If you’re classic or simplistic…let your food show that. If you are crazy and wild…make your dishes that way. Use creativity to turn simple dishes into dynamic works of art. Put your soup in a shooter glass instead of a bowl!! Think outside of the box. Allow the food to take the gathering to the next level!!

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

Chef Moe Faulkner: The best thing I’ve eaten recently was short ribs from RA Sushi in Baltimore!! Excellent!!

Bring On The Summer Cocktails

April 30th, 2014

It is finally here! Yes, I am talking about Summer, which means that the time has finally come to bring on the summer cocktails. Many restaurants, bars and caterers have already added some refreshing beverages to their menu so make sure to take advantage of them in the upcoming months. In addition, why not try out some new cocktail recipes at your own summer party? There are so many types of parties that you can throw during summer like pool, beach or backyard parties. However, if you don’t have any desire in putting on a summer bash just remember it is still a great time of year to create a summer cocktail and simply in enjoy it while you bask in the glory of a sunny day.

No matter, if you are hosting a summer party or just enjoying a refreshing cocktail in your own backyard the thing to remember is disposable glasses make summer parties a breeze. Restaurantware.com offers unique disposable glasses that everybody can afford, plus, they are always adding new items so you can always find a new way to serve up your favorite cocktail or summer beverage. Matter of fact, all of the products that Restaurantware offers are made from premium material so you can rely on them to be durable and classy.

summer cocktails

Here are some benefits of purchasing disposable glasses from Restaurantware.

* The glasses are fancy enough for weddings or any upscale cocktail party.

* The glasses are charming enough for a pool or outdoor summer function.

* The glasses can be re-used because they are made of sturdy material.

* The glasses are affordable so if you don’t want to re-use simply throw them out.

Restaurantware products are always durable, heavy-duty and affordable, but you can even save 10% off all disposable right now by using coupon code Summer2014 at checkout. So, don’t wait any longer, order your cocktail glasses today and start toasting to summer.

Get Big-Time Tasteful Catering Tableware To Use For Annual General Meetings

April 25th, 2014

Annual General Meetings are mandatory in many bigger companies. These meetings provide the opportunity for stakeholders in a company to stay involved and informed on the planning, working and decisions of a company. In addition, annual general meetings allow shareholders the chance to ask questions pertaining to the growth and strategy of a company. These types of meetings usually take place in a very professional environment.

As a caterer of this type of event you must provide the attendees of the event with a very professional spread. When you are preparing for an annual general meeting event keep in mind that the delicious food you serve should look professional and be served on big-time tasteful catering tableware.

Your professional spread could include such things as: shrimp, lobster and delectable desserts. However, there are many other types of foods that can also work well during an annual general meeting event. The best way to decide what types of food to use is to speak to the person that is giving the event thus together you can make a spread that will fit the event perfectly.

In addition, as the caterer of this type of event you must make sure your tableware is big-time and tasteful. As far as tableware goes you should visit Restaurantware.com because they offer plenty of big-time tasteful catering tableware products. One item that you can get at Restaurant Ware that fits perfectly into being a big-time professional tableware product is Small Round Bamboo Plates. These plates have a soft look so they will work perfectly during a meeting of this nature. In addition, you might also want to use some warm, tasteful Bamboo Bowls.

round bamboo plate

Professional looking plate = Tasteful designed plate.

bamboo bowls

Big-Time Caterers Should Use Big-Time Bamboo Bowls.

 

Another great product that you can purchase at Restaurant Ware is Mini Bamboo Forks. These forks have an elegant style and will match your round bamboo plates exceptionally well.

The fact is if you use all three of these products the annual general meeting will turn out to be a professional tasteful event that everyone will enjoy.

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!