TIP OF THE DAY: Uses For Tahini Beyond Hummus

Heather Wakely Reach Public Relations O 424-255-2050 heather@reach-pr.com
https://www.huffingtonpost.com.au/2017/06/22/8-delicious-ways-to-use-tahini_a_22534794/
https://www.seriouseats.com/2012/06/8-ways-to-use-tahini.html
https://www.chatelaine.com/food/how-to/what-is-tahini/

TIP OF THE DAY: Wedge Fries Vs. Jojo Potatoes

Wedge fries are our kind of “food fun,” combining qualities of fries and baked potatoes. The outside is a golden crunch, the inside is soft and crumbly like a baked potato. The wedges are cut into what one of our colleagues called “dill pickle shape.” They can be baked or fried, seasoned with anything you…
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TIP OF THE DAY: Ways To Use Garlic Butter

We recently received information from Chef David Shamy of Salt Lake City, about his garlic butter (photo #2). Ways to use garlic butter follows; but first, some words about Chef Shamy’s products.     CHEF SHAMY GOURMET BUTTERS Chef Shamy’s line of compound butters, that began as homemade garlic butter, which he gave as gifts…
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TIP OF THE DAY: Seacuterie Instead Of Charcuterie

https://www.pallasfoods.com/what-is-seacuterie-and-why-is-it-having-a-moment-this-summer/
https://www.finedininglovers.com/article/seacuterie-when-salami-rhymes-sea-lami
https://www.organicfacts.net/seacuterie-seafood-charcuterie.html

https://www.getflavor.com/seacuterie-rising/
https://tasty.co/recipe/how-to-make-a-fresh-seacuterie-board

RECIPE: Luscious Steak Tartare

We love steak tartare and order it whenever we find it on the menu. We “collect” photos of creative steak tartare platings, and do our best to recreate them at home. This one (photo #1—we’re making it for New Year’s Eve) is from New York chef David Shim, of Michelin-starred Cote, a Korean steakhouse. His…
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