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June 14, 2010

Garden Tips for The Culinary Professional

It takes a long time to learn to grow food, as you don’t really have many chances to learn. In learning to cook, you have a dish shown to you, and you make that recipe. With a little supervision, you do this a couple dozen times, and you have it. A complicated recipe like Bordelaise Sauce may take more work than that, but little by little, you learn how to cook.


When you garden, however, you only have one or two chances per year. When those seeds go in, all the knowledge you’ve learned about that plant goes into the ground with the seed. If it doesn’t work for some reason, you have to wait a full year to try again. So any little hints you may garner each year may help you gain some time in the quest for good garden food.

For more information click here PDF

 

ARCHIVES

May 25, 2010 - Flour Primer

April 9, 2010 - Cheese 101

March 26, 2010 - Unami

March 12. 2010 - Corned Beef & Cabbage

March 1, 2010 - Alternative Beef Cuts

Nov 18, 2009 - Fall Vegetables

Oct 20, 2009 - Fresh Herbs

Sept 25, 2009 - Saffron

Sept 10, 2009 - Pumpkin

August 28, 2009 - Apples

August 14,2009 - Peaches

July 31, 2009 - Food Poisoning

July 17, 2009 - Fresh Fruit

May 15, 2009 - Grilling Year Round

February 28, 2009 - Maple Syrup

February 6, 2009 - Chicken

January 23, 2009 - Chili

January 9, 2009 - Culinary Library

December 22, 2008 - Biscochias &  Challah

November 24, 2008 - Chocolate

 

        ______________________

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.