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Specials
Our Off-Invoice Specials are available to all of our customers. Please check back every month to view our featured items.
MARCH 1, 2010
ALTERNATIVE BEEF CUTS
Most restaurants put the most expensive cuts of meat on their menu. Sirloin, Tenderloin, and Ribeye are easy to make tender and sell very well. But, their cost makes it difficult to actually make a profit on the dish. With a little imagination, a decent sauce and superior cooking techniques, a good cook can take cuts such as Flat Iron, Coulotte, or Short Ribs with a manageable food cost.
For more information click here 
ARCHIVES
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.