Author Archives: Jeffrey Freehof

Manicotti: Oh, man!

Manicotti

Manicotti allows operators to use a variety of toppings and fillings for a hearty pasta entrée Manicotti is a tubular shaped pasta that is typically filled with a ricotta cheese mixture. As culinarians, we are always coming up with creative ways to heighten the dining experience by incorporating other compatible ingredients and perhaps even aMore »

Return of the Mac

Pan of macaroni and cheese

Mac ‘n’ cheese isn’t just for kids anymore We all know that everything is better when it’s baked with cheese on it, so I wanted to focus on some amazing baked pasta dishes for you to consider offering in your fine establishment. The great thing about offering some fantastic baked pasta dishes is that youMore »

Transform Traditional Lasagna with Updated Ingredients

Chicken Enchilada Lasagna Photo by Josh Keown

Lasagna is such a staple in the landscape of Italian restaurants and in many pizzerias across our great land. We traditionally see lasagna offered one of two ways –– cheese lasagna or meat lasagna, both layered with noodles, sauce and a blend of cheeses. Let’s explore the different styles of preparation and flavor profiles weMore »

Low Cost Crowd Favorites

Cheap eats -- low-cost menu items can still please customers

Friends, I’m here to tell you that it’s time to stop talking about adding some new items to your menu and just do it. Putting it off is no longer an option. You’ve probably been talking about menu changes or additions for a year now. Sure, our mornings usually start with a well-planned day, filledMore »

Perfect Pasta Prep

Rigatoni al Filo di Fumo

Many of you have contemplated adding pasta to your menu but may still be reluctant. Well it’s time to cast your worries aside. I’ve written about pasta in the past and have even lead demos at International Pizza Expo. My goal now is to bring you through the most important part of making it happenMore »

Fall favorite squash: great for autumn pizza menus

Fall favorite squash: great for autumn pizza menus

Squashed dreams is not quite what it sounds like. It’s October, and that means the winter squash are plentiful and without a doubt something you should be taking advantage of. All kinds of gourds, big and small, are in abundance and ready for your creativity. I’ve always loved butternut squash, but let’s not forget aboutMore »

Chef Jeffrey Freehof Shares Five Summer Salads

CHEF JEFFREY FREEHOF SHARES FIVE SUMMER SALADS

I find it almost comical how salad sales spike at the beginning of the year, which derives from people’s New Year’s resolutions and then again in the spring time as people start realizing what they are going to look like in their bathing suits this summer. Of course salad sales sustain throughout the summer, butMore »

2009 December: Ask Chef Jeff

2009 December: Ask Chef Jeff

Q: I’ve had several students try to do a school internship in my restaurant. I’ve avoided it until now, but I’m reconsidering. Would this be good or bad for my business? A: Depending on the student, it could be a very good situation. It does require a little extra time to complete their paperwork andMore »

2009 October: Ask Chef Jeff

2009 October: Ask Chef Jeff

Q: I read that most pizzerias aren’t using Facebook and Twitter yet. What is your experience with social networking in your business? How do you use it? A: Networking is critical to restaurants. I have always been involved with networking groups where we actually meet in person, socialize and pass referrals to one another. It’sMore »

2009 October: The Bigger…the Better?

menu

Menu size can be a critical element to your pizzeria or restaurant. Believe it or not, offering either too many or too few items can detract from your business. Offer just a few items and you’re at risk of discouraging a repeat visit. Offering too many items can just confuse the guest, not to mentionMore »