Sanitizers
NEW! Recipe 21® Hand Sanitize
Two sizes available: 375ml Bottles and Gallon Jugs
We are proud to partner with LiDestri to support COVID-19 Relief Efforts. A portion of the hand sanitizer proceeds are going to two charitable partners: CORE: Children of Restaurant Employees and The Hole in the Wall Gang Camp.
In addition 400 gallons will be donated to local essential businesses throughout Rochester.
Anatomy of the Plate
This easy and delicious steak entrée will ensure
quick cook time and is suitable for all varieties of service. Start by marinating the steak(s) in Korean BBQ sauce for 8-12 hours in the refrigerator. After grilling flanks to desired doneness, simple rest for 3 minutes and cut thinly across the grain to plate. A side accompaniment of beer battered onion rings and a portion of fully seasoned corn and black bean vegetable blend is an easy finish.
Cost or Goods: $5.27
Suggested Menu Price: $17.99
Food Cost: 29%
Gross Profit: $12.72
Ingredients
Anatomy of the Plate
This one-pan dish will surely excite your diners looking
for that little something different with a plant based twist.
In a hot skillet, sauté the onions, celery, garlic and potatoes until golden brown. Next add the “pre-cooked” jack fruit and blanched Brussel sprouts to the mix. Last step is to
season with the Cajun spice and stir until combined and warmed through. Just before service drizzle some Mike’s Hot Honey over the top before it hits the table.
Cost or Goods: $2.88
Suggested Menu Price: $12.99
Food Cost: 22%
Gross Profit: $10.11
Ingredients
Anatomy of the Plate
Believe it or not all the ingredients except the shrimp are placed in a cast iron skillet and brought to a simmer. Once the sauce has reduced by half add the shrimp and allow to cook for another 4-5 minutes until done. The trick for a creamy smooth sauce is to simmer slowly and shake the pan so everything blends nicely. Do not stir or the butter may break. Serve with white rice, warm crusty bread & a whole bunch of napkins (#33019). ENJOY!
Cost of Goods: $8.00
Suggested Menu Price: $23.00
Food Cost: 34%
Gross Profit: $15.00
Ingredients
Anatomy of the Plate
Cost of Goods: $6.00
Suggested Menu Price: $18.00
Food Cost: 33%
Gross Profit: $12.00
Ingredients
Anatomy of the Plate
Suggested Menu Price: $34.00
Food Cost: 36%
Gross Profit: $21.50
Ingredients
Preparation
Combine butter, gochujang, garlic, sesame oil, lemon juice, honey, 1/4 teaspoon salt and pinch pepper in a food processor; pulse until just combined and smooth. Line butter lengthwise in center of parchment paper; roll, encasing butter to make a circular log. Wrap in plastic wrap and refrigerate.
Season steaks and grill to desired doneness (125° - 130°F for medium rare). While steaks rest for 5 minutes, top with a slice or two of gochujang butter.
Anatomy of the Plate
The name “PEAMEAL BACON” derives from the historic practice of rolling cured and trimmed boneless PORKLOIN in dried ground yellow peas to extend shelf life. For the last 100 years however, the peameal has been replaced by ground yellow cornmeal instead. Besides making a beautiful centerpiece roast, sliced peameal bacon on a toasted brioche roll makes a delightful holiday sandwich menu offering. This NORTH COUNTRY “peameal” is a back bacon made from trimmed lean boneless Pork Loin rolled in cornmeal. Roast at 375° for 90 minutes, the last 30 minutes uncovered, to a 165° internal. Slice and enjoy!
Suggested Menu Price: $11.99
Food Cost: 16%
Gross Profit: $10.04
Ingredients
Anatomy of the Plate
This very affordable twist on surf & turf is suitable for all kinds of operations. Our Certified Angus Beef brand PRIME Pub Steaks are a tender cut derived from the chuck. This means is marbled well, very tender and reasonably priced. Topped off with some succulent marinated Porcini mushrooms and Balsamic Cippolini
onions, this steak will satisfy all your guests expectations. Served with a side dish of real Maryland Blue Lump Crabmeat poached in butter and tonight’s fresh vegetable. You can’t loose with a special like this… We Guarantee It !
Suggested Menu Price: $29.00
Food Cost: 42%
Gross Profit: $16.75
Ingredients