Rebates
Click here to view the current list of manufacturer rebates.
Specials
Click here to view our monthly Off-Invoice Specials.
March 14, 2011
Main Course Cuts
Anyone can cook a tenderloin steak so that it is tender, but few can make money doing so. It takes skills to make a good dish out of say, Eye Round, or Brisket, but those who can, can make a good profit, and earn the praise of their customers.
The actual cost of proteins can be deceiving. The purchase price may be half or less of the actual cost, figuring out fat, sinew, waste and labor. It is important to know the real cost of the most expensive part of a meal.
For more information click here 
ARCHIVES
January 10, 2011 - Maple Syrup
November 10, 2010 - Cranberry Harvest Time
October 29, 2010 - The Real Iron Chef
October 8, 2010 - Dutch Hearth Inn
August 16, 2010 - Mushroom Farm
March 12. 2010 - Corned Beef & Cabbage
March 1, 2010 - Alternative Beef Cuts
Nov 18, 2009 - Fall Vegetables
July 31, 2009 - Food Poisoning
May 15, 2009 - Grilling Year Round
February 28, 2009 - Maple Syrup
January 9, 2009 - Culinary Library
December 22, 2008 - Biscochias & Challah
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John Griffin is a 1975 graduate of the Culinary of Institute of America and is a Certified Executive Chef, Certified Executive Pastry Chef and accredited with the American Culinary Federation. He is currently an associate member of the American Culinary Federation, Capital District / Central NY chapter and Ginsberg’s Foods Culinary Specialist.