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Content about Sauce

December 19, 2012
Featured Recipe: Grand Cru® Gruyere Ravioli with Swiss Chard, Apple and Sweet Potato Sauce

Last year, Chef Vlach’s Grand Cru® Gruyere Ravioli with Swiss Chard, Apple and Sweet Potato Sauce took top honors in the Grand Cru® Recipe Contest.

Last year, Chef David Vlach, owner of Custom Cuisine in the Twin Cities, won the Gruyere Recipe Contest for Foodservice Professionals, sponsored by Emmi Roth USA.

July 4, 2012
Culinary matching 101: wines for classic blackened tuna

Roy Yamaguchi's blackened tuna in soy mustard butter sauce was one of the original fusion style dishes, and also utilized for Roy's staff training, demonstrating how multiple wines can match a single dish for multiple reasons.

In the mid-eighties Paul Prudhomme’s blackened redfish permanently entered the vocabulary of average American restaurant-goers; but since then, you can argue that it is variations of blackened tuna that have become more ubiquitous in restaurants, bars and, no doubt, countless home

July 28, 2011
Smoke Signals

The fact that we do our own cold smoking gives [our food] an artisanal quality. And the advantage of doing all my own smoking is that I have total control over flavor, save money, and can offer a product unique to my restaurant.”

July 14, 2011
Foods to Strike Everyone's Fancy

With 180,000 different foods to nibble, slurp and sip, the Summer Fancy Food Show can be intimidating and filling - especially if you love chocolate, cheeses and salsas.

It was an offer that I chose to refuse.

June 9, 2011
Process This

Regardless of what culinary wonders a chef chooses to cook, chances are good that the right food processor is available.

April 8, 2011
White with Seafood, Red with Meat....

Few restaurants train beyond vague pairing platitudes such as “white with seafood, red with meat” and generally provide pairings to memorize. Teaching how wine and food 

January 18, 2011
Consider the Sauce: Dressing Up Dessert

Not so long ago, dessert sauces and syrups were served exclusively in fine and formal dining rooms, where sweet embellishments were the signature of sophistication. 

Not so long ago, dessert sauces and syrups were served exclusively in fine and formal dining rooms, where sweet embellishments were the signature of sophistication.

January 4, 2011
A Chef’s Art and Alchemy

“I seek simple, clean, familiar flavors in an unexpected presentation.” Mike Sheerin 

When acclaimed Chicago restaurant, Blackbird, sings these days, it’s thanks to Executive Chef Mike Sheerin. Sheerin mans the kitchen now that founding chef Paul Kahan presides over his budding Chicago empire, which also includes The Publican, avec, and the recently opened taqueria and bar, Big Star.