In The Kitchen

Ask Big Dave: The Artisan Movement

2012 July: Ask Big Dave

Q: What’s up with the whole ‘Artisan’ pizza movement? Sarah Matchell Des Moines, Iowa via Twitter A: In my entire lifetime of living in the world of pizza, I cannot remember a time like the present. Our industry is in the middle of a revolution. From coast to coast and around the world, cutting edgeMore »

Succulent Scampi

2012 July: Succulent Scampi

Elevate menus with this easy-to-prepare add-on According to John F. Mariani’s Encyclopedia of American Food and Drink, scampi is a Venetian term that dates back to the 1920s. It refers to shrimp cooked in butter, white wine and lemon juice –– but a small lobster or prawn is preferred. Shrimp scampi first became popular afterMore »

2012 July: In the Zone

2012 July: In the Zone

Calzones are the perfect menu item to help stretch your ingredients while increasing the versatility of your menu. Calzones have been around for decades, and thinking outside the box (or semi-circle in this case) can yield some outrageous calzones that will keep your customers craving these hand-held creations. The options are practically limitless. A calzoneMore »

2012 August: Pinwheels Chef Jeff

What do you do with all that dough? A delectable option is pinwheels. The filling choices to roll in are abundant. Watch Chef Jeff Freehof, owner of The Garlic Clove in Evans Georgia, show you how to make pinwheels: To view more instructional videos, click here. Want another idea? Try Cheesy Pepperoni Pinwheels. To start:More »

Summer Season

summer garden pizza, broccoli

Use summer ingredients to lighten up your menu As the temperature rises, it’s time to cool things down. Give your customers the opportunity to lighten up with pizzas that are fresh, colorful and deliciously summer-fresh. There’s no need to put pepperoni and sausage on a back shelf, but summer is the perfect opportunity to menuMore »

Go Green

caproccio salad

Fun and flavorful salads heat up summer profits With the summer months upon us crisp, cold salads are a must-have menu item. “When it’s hot outside, salads are one of my favorite foods to eat,” says Spencer Johnston, executive chef at The Churchill in Los Angeles, California. To move his dinner salads, Johnston has summerMore »

Dress It Up

Salad, dressing, honey, lemon

Make your own salad dressings to up the wow factor in-house There are two times of the year that salad sales in restaurants spike. The first spike is a short-lived one, and that’s the first week in January when people are making their New Year’s resolutions. The second one is now and lasts all summer!More »

So Cool

Chocolate Gelato

Make this summer sweet with gelato Gelato –– that dense, creamy, wonderful Italian frozen dessert –– is not the exotic, foreign entity it once was. But although it has found its way onto restaurant menus across the country, it still offers menu distinction to operators. Flavors are limited only by imagination and range from theMore »

Ask Big Dave: Help — Our Oven Died

askChefJeff02

Q: On the busiest Friday night ever our pizza oven died. It became completely inoperable. We lost tons of business and many of our customers left disappointed and probably visited our competition to get their pizza that night. We are trying to figure out a good way to solve this problem. Any suggestions? A: I’mMore »