A fresh summer appetizer, this goat cheese ball serves as a great sharing centerpiece for the table. (An added bonus: Woolwich Dairy's crafted goat cheese is made with fresh Ontario goat's milk!)
More than $30 billion worth of food is wasted in Canada each year, and more than half of that waste happens as it is produced, processed, transported, sold, prepared and served, according to Ontario based consulting firm Value Chain Management International’s (VCMI) annual “Food Waste in Canada” report. But by reducing food waste, businesses can reduce operating costs by 15 to 20 percent and increase profitability by the equivalent of 5 to 11 percent.
Tags: Maximize Profits
The traditionally humble Louisiana stew is elevated to a haute entrée by topping the dish with exquisite sea scallops and jumbo shrimp that are seared to order for the ultimate comfort food.
For the second year in a row, Flanagan employees have volunteered their time (and muscles!) at the Kehl Street build in Kitchener as part of our partnership with Habitat for Humanity.
Tags: Flanagan Foodservice
Along with maple syrup, fiddle heads and rhubarb, asparagus is a harbinger of spring, a clarion that the winter is behind us and fresh produce is ready to roll out consistently. There aren’t many chefs – or restaurant patrons who really care about good food – who don’t look forward to asparagus season.
When Christopher Columbus showed up in what would become North America a few hundred years ago, he was hoping to find highly prized black peppercorns (as in the fresh cracked kind we use regularly as a condiment and for seasoning). Instead, the intrepid explorer got bell or sweet peppers, which are native to Central and South America. When he brought the fruit – and it is technically a fruit – back to Europe, it was called a pepper.
Tags: Ingredient Spotlight
With all the flavours of a Cobb salad and freshness of a bread salad, this delicious lunch salad is so hearty that you can serve it as a dinner item, too.
When running a restaurant, you can have the best food, the lowest prices and the most courteous staff, and still not find people coming through your doors as often as you’d like.
The sweet, nutty taste of butternut squash is enhanced with a drizzle of Ontario hot sauce (made using locally grown roasted red peppers, garlic, lime juice, herbs, spices and a hot pepper blend) for a vegetarian dish of simple, flavourful ingredients.
Tender slices of grilled steak are complemented with tangy pickled onions, a tart cream sauce, peppery arugula and pungent blue cheese to create a two-bite hors d’oeuvre offering that’s perfect any time of year.