This wholesale food distributor knows how to take care of mom and with our help and great products and recipes; you’ll do just fine this Mother’s Day. This entrée will please moms and others looking for a more traditional dish. Chicken breast cooked in white wine will be juicy and tender and will provide a mouth-watering taste with the addition of shallots and garlic. Moms looking for a flavor that is close to home will greatly enjoy this addition to your menu. AGAR has you covered…More to come next week…

Ingredients:

Statler chicken breast, 10 oz.              1 breast

Olive oil                                              1 tsp.

Chopped shallots                                ½ tsp.

Minced garlic                          ½ tsp.

White wine                              1 tbl.

Chicken broth                         2 tbl.

Salt and pepper                       to taste

Butter                                      1 tsp.

Preparation Instructions:

Over medium heat, warm olive oil. Season chicken with salt and pepper and place skin side down. Brown and turn over, cover and continue to cook (about 10 minutes). Remove chicken and add shallots, garlic to sauce pan and continue to simmer. Add wine and broth, reduce slightly (sauce will thicken a little). Stir in butter (allow to melt). Place chicken back in pan and coat with sauce. Plate chicken and spoon remaining sauce over serving portions.

Adding a few special dishes to your menu to honor mom on Mother’s Day is a great way to draw customers into your establishment and showcase your menu to a possible new customer base on this special Sunday. With warmer temperatures outdoors, diners will be delighted with fresh tastes and choices that reflect the season. Keeping your menu unique and different, yet satisfying, will please most any mom on her much deserved day out of the kitchen. Consider a variety of specials including more traditional items and maybe add a few calorie conscious and healthy entrees to please different appetites. 

This dish is a crowd pleaser. Not only does it provide a light entrée to your menu it can satisfy the tastes of those looking for a healthy choice as well as those looking for a meal to satisfy a hearty appetite. The tenderloin provides a full flavor that is enhanced by tangy vinaigrette and fruit undertones. Mom will finish dinner feeling satisfied but with enough room left over for dessert.  

Ingredients:

Tenderloin Steak                                 4 oz.

Mesclun Salad Mix                             1 oz.

Canadian Steak Seasoning                  1 tsp

Dried Cranberries                                1/8 cup

Pecans Chopped                                 1/8 cup

Red Pear, medium, cored and

Sliced                                                  ½ cup

Saratoga Honey Dijon Vinaigrette     ¼ cup 

Preparation Instructions:

Season meat with steak seasoning and place in a heated non-stick sauce pan. Cook 7 to 9 minutes (4 minutes per side) for medium rare to medium doneness. Place greens, cranberries and pecans in a small bowl and toss with dressing. Place salad on plate and top with sliced pears. Take tenderloin and slice into thin portions, arrange steak over salad greens.

One of the busiest restaurant days of the year is fast approaching; Mother’s Day. It’s a time when all types of restaurants see an increase in foot traffic and business. Mother’s day is on May 9 this year and already we are seeing many of our customers getting ready for the increase in business. These restaurants see an increase all weekend long as many customers need to accommodate their busy schedules and the children that sometimes accompany them.

While the economy has hit many in the food service industry hard, it’s still a busy day and if you’re looking to take Mom out for a great meal, you’d better take a few minutes and book that reservation now. If you wait, you may end up not getting your choice place to take mom.

As for restaurant operators, if you’re looking for some last-minute ideas, you’ve come to the right place. This wholesale food distributor has planned well ahead to help you with those last-minute ideas.  Our own Chef Jeff Merry will be blogging here over the course of the next few weeks to get you ready for some great recipes to add to your Mother’s Day menus.

Many operators ask Chef Merry for his thoughts on different holidays and other significant days in the restaurant industry and that’s why he’s here; to help with ideas and solutions to bring in the business and build profits at the same time.

Check back soon for his Mother’s Day recipes…

I was so pleased to see the amount of people at our April Food Show this past week. At certain points during the day, it took a few minutes for people to actually get in to the show which tells me, people are craving ideas and solutions to help them run a profitable business. This wholesale food distributor was here to help and we’re always ready to help and advocate for our customers.

Both the Nautifish and Bullpen booths were hoping with customers and the reaction to these two great brands was remarkable. You have to take them time and learn more about these two great brands. They’re already growing at a fast rate and the reviews we’re hearing from our customers are great.

Check out a few photos from the food show and if you could not make it, call us or call your rep if you’re an AGAR customer and make arrangement to see what’s new. While you’re at it, make sure you book time with our own Chef Merry in our Test Kitchen.

Nautifish out and about

The New Bullpen Brand

Nautifish with Ian Kerr of Ocean Alliance

Chef Merry in Action

AGAR recently had the chance to have a presence at the Maine Restaurant and Lodging Expo. It was a great opportunity to show the food service professionals and operators looking for new ideas and ways to stay profitable in these times. 

The AGAR team had a great time showcasing many of our ideas and our products including our Nautifish line and the new line of portion cut meats, marinated meats and poultry, Bullpen. As the tagline says, “Meat, That’s Our Game!

See a short news piece below. I had an opportunity to speak with the reporter about different trends we are seeing.

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