Center of the Plate Blog

Industry Musings

Archive for September, 2009

David

Nautifish was lost without Karen…

If you’ve ever been to an AGAR Food Show, you know, it can get a little busy there. With many owners and operators looking for new ideas and solutions to keep them profitable, many take the opportunity to spend some time at these popular shows. As a wholesale food distributor in New England, AGAR offers not only many products but a lot of ideas to keep restaurants stay profitable and keep their customers coming back. A big feature of more recent shows is the new brand of seafood, Nautifish.

At a recent food show in Danvers, MA, Nautifish was really looking to spend some time with Karen Bressler, the CEO of the company. He just wanted to say hi but Karen really likes to spend time with the customers and learn more about their individual needs and ideas. You might want to take a look at this video and see Nautifish in action at the food show.

If you want to meet Nautifish in person, you can at the next food show at Twin Rivers in Rhode Island on September 30; http://www.agarsupply.com/FoodShow1.htm

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Karen

Food safety is a top priority here at AGAR

We recently came across this video and investigative report from New York on the way some restaurants are cutting corners by transporting their own food in un-refrigerated vehicles. It is disturbing to say the least that these individuals would take the safety of their food and the health of their customers and place it into harm’s way the way they do on this video. Let’s be clear; shipping certain food products such as meats, dairy and other items in a hot van is dangerous to say the least. It not only affects the freshness of the food products but can also ultimately make people ill.

AGAR as a wholesale food distributor follows what the industry calls the Cold Chain process by which all food is kept at the proper temperature during the entire storage and shipping process. From our state-of-the-art warehouse operations to our inside loading dock and the trucks we use to service our customers, food safety is a top priority here at AGAR;

Take a look at the video; it speaks for itself.

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Jeff

Summer Salad Ideas, Part 3 – Grilled Salmon Salad;

Ok, you see summer salad ideas in the headline and I know what you’re thinking. Summer, is just about over. A little depressing given the rainy weather we had here in New England this season. Although the weather forecast for the Labor Day weekend is looking pretty good at the moment and warm so let’s not give up just yet. I have one more summer salad idea for you to cap off the summer of 09. It’s a grilled salmon over Asian salad. Just right for the end of summer. And for those who don’t want to let summer go, a great salad anytime of the year that will keep those customers begging for you to keep it on the menu…

Ingredients, Amount:

Marinade,  

Low Sodium Soy Sauce, 3 Tbl

Wasabi Paste, 1/2 tsp

Sake, 1 Tbl

Salmon Fillet, 6 oz

Salad Dressing,  

Rice Wine Vinegar, 2 Tbl

Canola Oil, 6 Tbl

Fresh Ginger, minced, 1 tsp

Salt & Pepper to taste,  

Salad ,  

Salad Greens, 1/4 cup

Daikon, julienne, 2 Tbl

Snow peas, blanched, shocked, chilled and julienne, 6 each

 

Preparation Instructions:

Create marinade, place salmon in a shallow dish and cover with marinade.  Refrigerate for a minimum of 2 hours.  Create salad dressing.  Create Wasabi aioli.

Assembly:  Take salad ingredients, place in bowl and toss with dressing. Grill salmon to desired doneness. Place greens on plate, place salmon on top of greens, dress with wasabi aioli.

 

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