Images: Blue Hills Church Food Pantry facebook page

Blue Hills Church in Kansas City is committed to being “A place to love. A place to grow. A place to experience God.” As such, they are also committed to the spiritual growth and development, educational training, economic empowerment, and social advocacy of their local community.

As a part of their commitment to their local community, Blue Hills Church started a food pantry to benefit those in need within their congregation and community. They work in conjunction with Harvesters Community Food Network (another Houston’s donation recipient) and other independent donations.

Houston’s was able to provide Blue Hills with a variety of Monin and Torani syrups, Torani Real Fruit Lemonade, Sipp soda, and Umpqua Oats Oatmeal. The nearly 260-pounds of donations will help fill the food pantry and provide warm/cold beverages for community members in need.

The post A Place to Grow: Blue Hills Church Food Pantry appeared first on Houston's Blog.

Houston’s is proud to donate sixteen cases of cold brew coffee and more than one hundred sixty cases of powdered smoothie mix to assist in local relief efforts. Houston’s donation totaled nearly 2,500 pounds. This product, along with other donations, is available made available at the Sunshine Divisions’ two locations in the Portland-Metro area. Donations are used to build food boxes that are kept at every local police precinct, and are made available 24 hours a day, through partnership with the Portland Police Bureau. Bulk food and food box contributions are passed along to more than twenty local hunger relief non-profits in Clackamas, Clark, Washington, and Multnomah counties.

Houston’s continues to look for opportunities to assist our local communities through organizations such as the Sunshine Division. The impact of our donations is intensified by organizations like this that take the product and spread it throughout both the local community and outlying areas. It’s heartwarming to know that we can utilize our vast resources to further assist individuals, children, and families of all sizes.

For more information on the Sunshine Division visit www.sunshinedivision.org or call their message information line at 503-823-2102.

The post Shedding Hunger with the Sunshine Division appeared first on Houston's Blog.

Harvesters, photo: harvesters.org

Houston’s has a long-standing relationship with Harvesters Community Food Network in Kansas City, Missouri. We recently partnered with them to donate fifty-eight cases of product to benefit Harvesters mission to “feed hungry people today and work to end hunger tomorrow.” Houston’s donated cases of consumable product from multiple vendors including Umpqua Oats, Mott’s/IBC, Ocean Spray, Dawn, and Monbana.

As a certified member of Feeding America, Harvesters is a nonprofit, regional food bank operating two facilities that serve 26-counties across northeast Kansas and northwest Missouri. In addition to being named Food Bank of the Year in 2011, Harvesters is one of Feeding America’s five regional disaster relief staging areas, meaning they continually store ample food, water, and cleaning supplies to be sent to a disaster relief sites at a moments notice.

Houston’s is always proud to partner with Harvesters as they share our small company values, but important impact that giving back has in the local community.

To learn more about Harvesters, visit www.harvesters.org.

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We, at Houston’s, had the pleasure of sitting with Demitri as he showed us the ins-and-outs of the different products that his company carries.

Bloody Mary Mixes

“Want to win a Bloody Mary contest? CHEAT with Demitri’s Bloody Mary Seasonings.” This is a statement that Demitri
lightheartedly made in reference to his Bloody Mary Seasoning. But it is definitely an accurate statement as Demitri’s has won many awards with their seasonings.  Currently, there are four seasonings, all of which contribute to creating the ideal Bloody Mary:

Classic: Fourteen all-natural ingredients, balanced for the perfect Bloody Mary

Chilies and Peppers: The “Classic” recipe with added chilies and peppers for extra spicy goodness.

Extra Horseradish: Just like the name says, Demitri upped the horseradish in this recipe resulting in a nice zesty horseradish aroma and flavor.

Chipotle -Habañero: If you like your Bloody Marys hot and spicy, this one is for you. Whole chipotle peppers and habañero chilies are pureed and added to this fiery recipe.

A great thing about these seasonings is they are all very versatile. They are not only great for making Bloody Marys, but they are also great for cooking. Demitri’s seasonings are good for marinating steaks, chicken, pork, etc.

Size

Demitri’s Bloody Mary Seasonings are packaged in multiple sizes, making it convenient for any party, household, restaurant, and bar!

8oz Bottle: Make yourself a Bloody Mary whenever wherever with this travel sized bottle

16oz Bottle: Perfect for bar use – “Flip-Top dispenser and our squeezable, shatterproof PET bottle helps make individual drinks or batches perfect, every time, in no time!”

64oz Jug: Great in high volume bars, events, etc.

How to make the perfect Bloody Mary

Demitri’s takes pride in making the perfect Bloody Mary “every time, in no time.” So how does one make the perfect Bloody Mary every time? Well it’s as simple as one, two, three:

Add 2oz. of Demitri’s to the ridge of the 1qt Store N’ Pour (pictured on the left)

Fill with 30oz tomato juice (we recommend Sacramento Tomato Juice)

Shake!

RimShot! Rim Salts

The perfect Bloody Mary wouldn’t be complete without salt. Demitri’s carries salt, but it isn’t just some ordinary run of the mill salt. It’s a custom blend of sea salts and spices from around the world that complements any Bloody Mary!

Original Rimshot!: Hawaiian sea salts, smoked salts, celery seed, and a few secret ingredients.

Bacon Rimshot!: Made with Bacon Salt by J&D’s, this salt is a smoky, savory garnish that adds aroma and tons of flavor-great with a nice cold sip of a Bloody Mary.

Not a Fan of Bloody Marys? Try a Margarita!

For those of you who are not big fans of Bloody Marys, Demitri’s also supplies both a margarita mix and a margarita rim salt. Demitri’s is also currently working on creating an all-organic margarita mix.

Traditional Mix: A classic margarita mix with no preservatives, gluten or high fructose corn syrup, and designed for people who seek premium-quality cocktails.

38 Calorie Mix: This is the skinny version of the “Traditional Mix”, but with the same great flavor.

NEW Margarita Rimshot!: A pomegranate, pineapple, lime, rim salt with mild Korean chili flakes for a colorful, all-natural finishing touch to any margarita. (pictured on the right)

In the end, Demitri Pallis’ journey to create the perfect Bloody Mary recipe was a success! He has really covered all bases of what it takes to make an all-around delicious beverage. With the right mix, the right salt, and the simple three step process, you too can enjoy the perfect Bloody Mary today.

Contact Houston’s today and lets us help you with your Bloody Mary and Margarita needs!

Images courtesy of Demitri’s

The post Vendor Spotlight: There’s Something About Bloody Marys: Demitris Bloody Mary Mixes appeared first on Houston's Blog.

Geoy also mentioned that ABM’s cocktail mixes go beyond their normal function as drink mixes, they are also very popular to use in the kitchen as well! Cook up some mouthwatering coconut shrimp with Coco REÀL or bake up some mini cherry-ginger cheesecakes bites with Ginger REÀL. The cooking options are endless with ABM’s versatile cocktail mixes!

American Beverage is here for you. It is safe to say that ABM prides itself on serving the needs of the customer through a commitment to caring about the details and not settling for anything less than excellent.

Check out the “ABM Cocktail Pro” app and try out some delicious recipes for yourself!

Coconut Shrimp

BATTER

• 1/2 cup flour
• 1/2 tsp. seasoned or garlic salt
• 1/2 tsp. baking powder
• 1/2 tsp. paprika
• 1/2 cup water
• 1/2 cup of Coco REÀL
• 1 egg

COATING

• 1/2 cup of bread crumbs
• 2 cups of shredded coconut

SHRIMP

• 1 lb. shrimp, (deveined, cooked, and peeled)

Heat 1 inch of vegetable oil in a heavy frying pan to 365°. Whisk together flour, salt, baking powder, and paprika in a medium sized bowl. Add water, Coco REÀL and egg and whisk until batter is smooth; set aside. In a separate bowl, mix together bread crumbs and coconut for coating. Thoroughly coat the shrimp with the bread crumbs and coconut mixture. Once oil is hot enough, fry shrimp until they are golden brown, turning once. Remove shrimp from oil and drain on a paper towel. Serve with desired dipping sauces and enjoy!

Mini Cherry-Ginger Cheesecake Bites

CRUST

• 1 3/4 cup graham cracker crumbs
• 1 tbsp. sugar
• 3/4 stick unsalted butter

CHEESECAKE

• 2 1/2 lbs. cream cheese, room temperature
• 1 cup sugar
• 1 tbsp. + 2 tsp Ginger REÀL
• 1/2 cup chopped maraschino cherries
• 2 yolks, room temperature
• 3 whole large eggs, room temperature

For Crust: Preheat oven to 350°. Combine all ingredients and press into form. Bake at 350° for 10 minutes until crisp and golden.

For Cheesecake: Reduce the oven to 300°. In mixer with beater attachment, beat cream cheese, sugar, and Ginger REÀL until smooth. Scrape down sides of bowl. Add eggs and egg yolks and mix until completely smooth but do not over mix. Pour batter into form and bake until set and firm, 15 – 20 minutes. Chill completely and garnish with maraschino cherries. Enjoy!

Photos courtesy of American Beverage Marketers®

The post It Just Got REÀL With American Beverage appeared first on Houston's Blog.

Present options for allergies and other diet restrictions
We all know foodservice best practices require us to have protein and vegetarian options available. Many customers have food allergies and it is more than just a lactose intolerance or peanuts. This could present your kitchen with confusing questions about ingredients for each menu item. Having an ingredients lists on hand, just in case, can easily answer many of these questions. Another way to stay prepared is to have alternatives on hand. For instance, have a little bit of Pacific® Foods rice or coconut milk to avoid lactose issues. For people who cannot have eggs look into using bananas for sweeter items and an egg replacement product for something more savory. For gluten-free options it is best to consult your recipe to see how much xanthum gum or other ingredients you may need.

Pacific Foods Milk Alternatives, image courtesy of Pacific Foods

Make your specialties
Customers come to your restaurant because they like what you serve, so why change what you already know is working? Now don’t let that stop you from bringing out an old favorite or something from home to business. If you know the recipes then just plan ahead, do a test run as a special some time before the actual menu launch. This will give you an idea of volume differences between a home recipe and a commercial kitchen.  For instance, you could look at making a Black Cherry Sangria with Monin’s Black Cherry Fruit Purée and find the recipe you have only lasts one meal when you wanted to be an all-day special.  Frequently adjust your ingredient needs according to forecasted volume.

Make sure you have everything
It may be one of the few times per year that you use a roasting pan. Did it survive Christmas? Do you have enough salad dishes for the customers who have RSVP’d for brunch? If not, you don’t want to find that out the day of the party. Also, make a checklist of the ingredients and tools needed to make each dish. Go through the list as soon as possible to make sure everything is in stock and ready to go.

Bay Pointe by Crestware, image courtesy of Crestware

Spruce up the décor
If you are updating why not do a little brighten up of your décor with decorated china or flatware. Give your brand has some livelier notes. You could add color to your bar with colored beverage napkins, or to your table with Bay Pointe china. Another option is to add a pop of color to the back kitchen with Chef Revival  Fresh Crew Jackets in Mint Green or Tomato Red.

Spring menus
Updating for spring shouldn’t take away from your specialties, but should also allow you to consider other options available specifically for spring. Look into what is fresh in your area and maybe add a side-dish here, or an entrée there. Another great option is to add a specialty drink or salad dressing using seasonal fruits or herbs. Check out the recipe below for fresh Granny Smith Apple Vinaigrette from Monin.

Granny Smith Apple Vinaigrette

• 1/3 cup Monin Granny Smith Apple Fruit Purée
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/3 cup mayonnaise
• 1 1/2 teaspoons Dijon mustard0
• 1 teaspoon ground cinnamon
• Pinch of cayenne pepper

Mix ingredients until thoroughly combined. Use to dress salad greens.

If you need help updating your dinnerware or menu flavors, give us a call today!

Monin Granny Smith Apple Vinaigette, image courtesy of Monin

The post 5 Ways to Spruce Up for Spring Dining appeared first on Houston's Blog.

Cub Chai Super Concentrate is all-natural and vegan, offering a creamy, less sweet and distinctly spicy chai latte. Some customers have raved, “The Cub Chai with spicy ginger and black pepper was just chai perfection.”

Call your sales representative to order some today and try out these recipes.

Hot Chai Courtesy of David Rio

Hot Chai

1.5 oz (45 ml) Cub Chai Super Concentrate

7.5 oz (225 ml) milk or milk substitute

Steam chai with milk or milk substitute.  Server hot.

Chaiffagoto Courtesy of David Rio

Dry Chaiffagoto

1 shot Espresso

1/2 oz. (15 ml) Cub Chai Super Concentrate 

Vanilla ice cream

Make shot of espresso. Add Cub Chai Super Concentrate and mix well. Pour over a scoop of vanilla ice cream.

The post Dive Into the New Distinctly Spicy Chai from David Rio appeared first on Houston's Blog.

Does your food photograph well?

Our senses can influence our overall dining experience too.  Food plating is important, but following close behind is the general atmosphere of the establishment.  The lighting, sound, layout, and décor are all factors that can affect our enjoyment of a meal.  These components will make the first impression of a dining experience and can set the tone for the rest of the meal.  Food presentation though, will seal the deal.

We can take note of the eating habits of children as an example of the importance of food presentation.  Serve a plate of vegetables and often they look at it in disgust.  Arrange the vegetables into a smiley face and all of a sudden they are willing to give them a try.  While we can assume most adults won’t take it to that extreme, what we see on the plate can change our expectation of what we’re about to eat.  Not only that, but presentation can lead to great exposure for a restaurant if done well.  With the saturation of social media today, it’s easier than ever for people to instantly share a dining experience.   It’s all too common for guests to snap a photo or two of a beautifully plated dish and share it with their social network before even taking a bite.

An appealing food presentation is key.

So now that we know presentation is important, what are some guidelines to follow?  Food presentation is still all about timing.  It must look appealing, but also not take too much time—no one wants their food to be colder or hotter than it’s supposed to be.  Make sure to serve hot foods on warm plates and cold foods on cold plates too.  A good balance of different textures, even colors, is something to think about as well.  Add in a garnish if your dish needs a pop to make it more interesting.  Balance in portion size is important too—make sure your plate size fits the amount of food that is being served.  Also think about the theme of your restaurant.  Is it simple? Classic? Funky? Fancy?  Arrange your plates to reflect that vibe.

Ready to go out and present a winning dish?  What type of things catch your eyes?

The post Presentation is Key appeared first on Houston's Blog.

According to the NPR article “For Restaurants, Food Waste Is Seen As Low Priority”, food waste is now the number one thing that goes into landfills and about 15 percent of that waste comes from restaurants.  Food waste reduction in the restaurant industry generally has not been a priority, since presenting quality food that showcases great culinary technique and skill is often the main focus.  However, this doesn’t mean that both can’t be done.

Proper handling and storage can greatly decrease the chance of food loss.  A little bit of planning ahead and using appropriate equipment can go a long way.  Use color coded cutting boards to avoid cross contamination and thermometers to insure correct temperatures of foods whether during storage or preparation.  And for ingredients or extras, it’s a good idea to find durable storage containers with good fitting lids.  This helps to keep items organized and on a timeline for when food needs to be used by and when to get more, as well as helps food last longer.  Proper storage also benefits distribution.  Foods are more likely to be kept fresh and secure, and spoilage or even spillage reduced.

Sometimes it’s difficult to realize how much usable food is being discarded in the preparation stage.  For example, many people don’t even necessarily think about the excess sauce or dressing lining a pan after the majority is scooped out.  Use a spatula instead to scrape pans clean. How about chopping fruits and vegetables? Using a corer to remove the stems and centers of a tomato or strawberry, for example, is a quick and efficient way to cut back on the amount of fruit that is lost by simply cutting the top off.  It’s surprising how much those little bits here and there add up.  And if you’re a chef who’d rather not put those odd shaped pieces that are often trimmed away on display, that’s fine—use them in a puree, sauce or soup instead where shape isn’t an issue.

Vollrath Spoodle® Utensils are ideal for portion control. Photo courtesy of Vollrath.

What is an issue though is over producing and under consuming.  Especially in the US, portion sizes have gotten off balance.  This means that food and money are being wasted at the consumption level.  Portion control spoons, servers, or even scales are excellent tools to measure the amount of food being served and bring into perspective how much the average consumer can manage.  Portion control is also financially beneficial since serving more than a dish is priced for is an easy way to lose money.  Of course it’s not solely the fault of the restaurants who are serving too much.  We as consumers often have eyes bigger than our stomachs and take more than we can actually use.  This is when food waste reduction comes down to educating people to make them more sensitive and aware of the amount of food they waste on a daily basis, much like the movement decades ago that made it culturally unacceptable in the US to liter.

What else can be done?  Recycle.  Redirect food, salvage it, and use it for something else.  This can include using it in another meal, composting it, or even donating to local hunger relief agencies.  With World Food Day recently being celebrated, it has never been a better time to think more closely about the tools and processes that can help reduce your food waste.

Do you know how much food you waste on a daily basis?  What tools do you use to help reduce it?

The post Food Waste Reduction appeared first on Houston's Blog.

Since then chefs around the world have scrambled to come up with the next best concoction.  We have seen such works of genius as Wookies (waffles and cookies), Cragels (croissants and bagels), and Scuffins (scones and muffins), but the wackiness doesn’t end with just pastries.  Ramen burgers have recently hit the market in a big way, and fans stand in ridiculous lines to get a taste of the crunchy, fried ramen “bun” paired with their favorite burger.  Lay’s Salt and vinegar potato chips have long held a place on the shelf at your nearest grocery store but of late have given way to such flavors as Sriracha, chicken and waffles, cheesy garlic bread, and more.

Menu consultant Nancy Kruse, though, feels like there is nothing new about this hip fusion trend.  She told Nation’s Restaurant News that “fusion is really fundamental to American cuisine.  From the time the first wave of immigrants arrived on our shores, they had to integrate their native foods with the ingredients found here.”  In short, this food mashup trend is not so new.  It’s been done before, and some concepts have even survived the long haul.  Think Reuben sandwich, thought to have been invented by Reuben Kulakofsky of Omaha, Nebraska way back in the earlier part of last century.  Who would ever have thought that a hot sandwich comprised of corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread would have the staying power it has proven to have?  Nearly 100 years later the sandwich is still going strong.  What is new, though, is the attempt to be the craziest, wackiest, wildest creator of mashups that actually taste good.

Sushi burritos aren’t as weird as they sound. Photo Credit: Betsssssy

Chefs worldwide are vying to create the next “Reuben,” be it Keizo Shimamoto, the inventor of the ramen burger, or more recently, Alonzo Martinez’s newest inspiration, the sushi burrito—made of sushi meats such as raw yellowfin tuna or king salmon, and other sushi components, all wrapped up in a nice little burrito wrap of rice and nori.

Ansel predicts the next big trend in food mashups will be vegetables and…dessert!  Carrot meringue pie and celery cheesecake have already hit the menu at vegetarian restaurant Dirt Candy in New York.  Perhaps a mashup of three of my favorites—baba ganoush, dark chocolate, and ripe red raspberries—will be next?

Do you have any favorite food mashups that may seem weird but are actually delicious?  We’d love to hear about them!

The post Food Mashups: Genius or Just Plain Weird? appeared first on Houston's Blog.