Wagyu Meat Can Beef Up and Elevate Any Menu

On this episode of Foodable’s Smart Kitchen and Bar, our host and culinarian Andi Tilis will demonstrate for us the best way to cook Wagyu beef, whether it’s for a burger slider or if it’s a sirloin steak, featuring KC Cattle Company.

About Wagyu Beef

There are three types of Wagyu: “In America, we have Fullblood Wagyu, which is 100% Wagyu, Purebred Wagyu, which is 93.75% Wagyu, and F1 Wagyu, which is 50% Wagyu. The percentage is the amount of genetics descended from their original Japanese bloodlines,” explains Patrick Montgomery, KC Cattle Company’s CEO.

KC Cattle Company has Fullblood Wagyu and F1s. The meat the company sells in its website is F1, which are crossed animals of either Wagyu and Hostein or Wagyu and Angus, but Montgomery did share with Foodable that his company is actually getting ready to process it’s first Fullblood Wagyu meat for sell.

Dishes

The two dishes Tilis covers in this episode are Wagyu Beef Sliders and a Chimichurri Sirloin Wagyu Steak, each able to elevate any casual or fine dining menu.

Wagyu Beef Sliders

Ingredients:

  • 3 Wagyu ground beef patties

  • Salt and Pepper

  • Potato slider rolls

  • Goat cheese

  • Cilantro leaves

  • Apple butter

Directions:

Season your ground beef with salt and peeper and then create mini burger patties. Toast your buns and then apply goat cheese, apple butter and cilantro. Begin to sear the mini burger patties and be sure to only flip them once on the pan once you see the intramuscular fat of the wagyu beef begin to melt. Once the mini burgers are cooked, place them on the sliders. Serve three sliders per place and enjoy!

Seared Wagyu Sirloin Steak with Chimichurri

  • Wagyu sirloin steak

  • Salt and Pepper

Chimichurri

  • ½ tsp sweet paprika

  • ½ tsp each ground cumin and coriander

  • 1 Tbsp lemon juice

  • 1 tsp finely chopped dried chilli flakes

  • Salt

  • Freshly ground white pepper

  • ¼ cup finely chopped fresh flat-leaf parsley

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  • ¼ cup finely chopped fresh coriander

  • ¼ cup finely chopped fresh oregano

  • 1 finely grated clove garlic

  • ⅓ cup olive oil

Watch the episode above to learn how to cook the Wagyu Sirloin Steak!

Best Practices to a Successful Off-Premise Program

Best practices are one of the biggest challenges of the Off-Premise Paradigm. But that does not mean there can not be success. On this episode of The Takeout, Delivery, and Catering Show we meet Mike Axiotis, CFE, President & CEO, Lehigh Valley Restaurant Group, who is the franchise operator for Red Robin, covering Lehigh Valley, Philadelphia, and Harrisburg. Lehigh Valley is known for being a model for off-premise sales success. They have differentiated their channels with a unique transaction workflow, product selection, packaging, and centralized services. This has laid the groundwork for their successful off-premise franchise story. But, this is not the full story. This episode will explore how one franchise system launched an off-premise program, maintains their program, trains the staff, and trains the customer through marketing and other brand touch points designed to keep guests coming back for more.

SHOW NOTES

  • 00:18 Introduction

  • 03:14The Development of the Lehigh Valley Restaurant Group

  • 04:32 Off Premise Systems

  • 06:09 Off Premise Strategies

  • 09:56 Lessons from catering

  • 11:44 Aligning the executive team

  • 14:08 Pillars to a standardized system

  • 17:02 The employees within the system


  • 20:13 Service experience

  • 22:26 Call Centers

  • 28:11 Marketing Differentiations

  • 33:10 In store marketing

  • 33:42 Corporate commercial Impact

  • 35:27 Determining a marketing channel

  • 37:23 Advice to operators

  • 37:53 Who influenced who?


How Pinot Wines Can Be Paired with Your Food Menu

How to build and pair your wine selection with a food menu. The featured wines, Pinot Gris and Pinot Noir, are from Cooper's Hawk Winery and Restaurant.

On this episode of Foodable’s Smart Kitchen and Bar, our master mixologist, Oscar Castaneda, explores flavor profiles with co-host, Adrianne Calvo—Author, Celebrity Chef, and Owner of Chef Adrianne's Vineyard Restaurant and Wine Bar in Miami, Fla. The experts discuss strategy and explore conversations a beverage director and a chef might have when deciding which wine pairs best with a food menu. The featured wines in this episode are Pinot Gris and Pinot Noir from Cooper Hawk’s Winery and Restaurant.

Pairing a dish with your wine really depends on the flavor profile of the ingredients in a dish and not always just the protein at the center of the plate. In the spread that Chef Calvo prepared for Castaneda, flavor profiles are broken down and paired with each wine.

For example, the white wine, Pinot Gris, pairs well with a light first course such as a summer salad. In this example, Castaneda tries a fresh crisp pear with the wine.

“Why pair a pear with this wine instead of something else like an apple?” asks Castaneda.

“An apple has higher acidity than the pear which will overpower the flavor. A pear is lightly sweet, has a little bit of a crunch, delicate fruit flavor,” says Chef Calvo.

The acidity of the wine overpowers the pear flavor but still retains it in its backbone.

Another alternative with fruit is a freeze-dried version. In this state, the flavor is concentrated and pairs well with the Pinot Gris. It’s an excellent wine that can go with many different dessert varieties as it can bring down the sweetness.

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Pinot Gris

Paired with:

  • Pear

  • Crunchies Freeze Dried Fruit

  • DiGiorno Crispy Pan Pepperoni Pizza

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Pinot Noir

Paired with:

  • Crudité platter (baby carrots, baby onions, and baby radishes with Publix Sour Cream Dip, French Onion)

  • Vigo Mushrooms, Marinated, in Vinegar Marinade

  • Lindt Milk Chocolate Bar


In this two-episode series, Chef Calvo’s approach to the pairing was definitely out of the box and not something we have seen before.

Want to see how day-old pizza paired with the Pinot Noir?

Watch the full episode above to find out!

Artificial Intelligence Is Primed To Drive Economic Growth In Food Service

In this episode of The Takeout Delivery and Catering Show, Valerie and Erle talk with Ted Cohn, Co-Founder, and CTO at Orderscape Inc, to talk about AI in food service. AI is predicted to be a major player in economic growth over the next decade in food service.

“56 percent of consumers today are ready to order meals using voice…” Says Cohn.

In today’s ever-changing technological landscape it is important to be on top of where the technology is today and where it will be in the future. Your customers are adopting faster than you are and you do not want to be playing catch-up.

SHOW NOTES

  • 01:49 - Why is it important for operators to get out in-front of this technology?

  • 04:57 - Ted Cohn, Co-Founder, and CTO at Orderscape Inc, welcome to the show!

  • 07:28 - Why is voice so important right now?

  • 13:48 - How does this impact operators?

  • 17:33 - How will A.I. drive economic growth?

  • 24:49 - Can A.I. learn your customer?

  • 26:35 - Tell us about some of the success stories.


How These Beer-Battered Fish Recipes Can Spice Up Your Seafood Menu Options

Chef Adrianne Calvo demos Baja Fish Tacos & Fish Sandwich recipes using High Liner's award-winning beer battered seafood product line. The two dishes she covers in this episode are a Baja Fish Tacos (Cod) with chipotle lime mayo and a Crispy Beer Battered Fish Sandwich (Haddock) with homemade tartar sauce.

On this episode of Foodable’s Smart Kitchen and Bar, our host Chef Adrianne will demonstrate for us two delicious recipes using High Liner’s award-winning beer battered seafood product line.

“When you work with a product like this, you tend to worry about [the] batter, too much batter or the quality of the fish,” says Chef Adrianne about the Cod Fillets with Corona®. “That is not the case here… we have a beautiful meaty flesh and the batter is nice and light.”

The two dishes she covers in this episode are a Baja Fish Taco with chipotle lime mayo and a Crispy Beer Battered Fish Sandwich with homemade tartar sauce.

Baja Fish Taco Recipe

Ingredients:

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  • 2 lbs Cod Fillets with Corona®

  • 1/2 head savoy cabbage, finely shredded

  • 1 bunch cilantro, leaves picked

  • 1 bunch chives, chopped

  • 3 limes, cut into wedges for garnish

  • 8 Corn tortillas

  • Chipotle Lime Mayo:

  • 1 cup sour cream

  • 1 cup mayonnaise

  • 3 chipotles in adobo

  • 1/2 lime, juiced

  • 1 teaspoon honey

  • Kosher salt and freshly ground black pepper

  • Mango-Radish Salsa:

  • 2 limes/mangoes, diced

  • 5 radishes, diced

  • 1 red onion, diced

  • 1 tablespoon chili powder

  • 1/2 bunch fresh cilantro, leaves chopped

  • 1/4 cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

Directions:

Although the beer battered fish does not need any added flavor enhancements Chef Adrianne pairs her fish tacos with a chipotle lime mayo that goes well with tacos, burgers and even sandwiches. She mixes equal parts of sour cream and mayo with chipotles in adobo, lime juice, honey, salt and pepper in a blender until a coral colored sauce is achieved. Then, Chef Adrianne fries the Cod Fillets with Corona® for about 3-5 minutes until golden-brown color. To make sure the dish is balanced and fresh, a slaw is prepared with green onions, cabbage, cilantro, lime juice, salt, and pepper topped with a mango-radice relish made with red onions, cilantro, chilli powder and olive oil to go over the cod. Last thing you want to do when creating this dish is to grill the tortillas so they are still warm when building out the fish tacos. To assemble, place two pieces of fish in the center of each warmed tortilla. Dollop mayo and then top with salsa.

Crispy Beer Battered Fish Sandwich Recipe

For the Slaw:

sandwichrecipe3.jpg
  • 1 small head cabbage, finely shredded (about 1 1/2 quarts)

  • 1/2 small red onion, thinly sliced (about 1/2 cup)

  • Kosher salt and freshly ground black pepper

  • 2 teaspoons cider vinegar

  • 1 teaspoon dijon mustard

  • 3 tablespoons mayonnaise

  • 1 tablespoon sugar

For the Tartar Sauce:

  • 3 tablespoons mayonnaise

  • 2 teaspoons sweet pickle relish

  • 2 teaspoons white onion, minced

  • 1 tablespoon capers, rinsed, drained, and chopped

  • 1 teaspoon sugar

  • 1 teaspoon dijon mustard

Directions:

To make the slaw, toss cabbage and onion with 1 teaspoon kosher salt and lots of black pepper and set aside. Meanwhile, combine vinegar, mustard, mayonnaise, and sugar in a medium bowl and set aside for at least 15 minutes. Then, to make the tartar sauce combine mayonnaise, relish, onions, capers, sugar, and dijon mustard. Set aside. To finish slaw, pick up salted cabbage and onions in batches with your bare hands and squeeze out excess moisture. Transfer to bowl with dressing. Discard excess liquid. Toss slaw to combine and season to taste with more salt and pepper if desired. Toast buttered brioche buns on a flat top or oven. To serve, place a small pile of slaw on the bottom half of each bun. Top with a piece of fish and a dollop of tartar sauce. Close buns. Serve with extra slaw and sauce on the side.