Jeffrey Freehof

Jeff Freehof owns The Garlic Clove in Evans, Georgia. He is a frequent contributor to Pizza Today and a speaker at International Pizza Expo.



November 1, 2017 |

Open-faced Sandwiches: Out in the Open

  Open-faced sandwiches make for a perfect lunch or dinner special Open-faced sandwiches can bring a whole new level of sophistication to your menu, leaving your guests curious and hungry for what kind of masterpiece you might create next. If you’ve got a pizza oven, broiler, salamander (cheese melter) or even a conventional or convection…Read More


linguini, clam sauce, pasta

October 1, 2017 |

Clam Sauce

Clam Sauce   Print Author: Pizza Today Recipe type: Sauce Ingredients 1 48-ounce can chopped sea clams, with the juice 1 can of water, use the same can from the clams ½ pound of clam base 1 tablespoon crushed red pepper flakes 2 tablespoons of fresh minced garlic 2 tablespoons of granulated garlic 1 ½…Read More


linguine, tomatoes, goat cheese, basil

October 1, 2017 |

Pasta: The Long Way ’Round

Linguine is a must-have on any pasta menu inguine is a staple not just in Italy, but also in most restaurants around the world. It’s a perfect pasta to use across many cuisines. I want to share with you different ways to purchase it and different ways to cook and serve it. I’ll give you…Read More


lobster, pizza

October 1, 2017 |

Ingredients: The Big Squeeze

Lobster a classic Northeastern topping Lobsters are considered crustaceans that live on the ocean floor. Lobsters harvested off the coast of Maine are considered cold water lobsters and have two large claws. One is a cutter claw and the other is a crusher claw, neither of which you want to get your finger caught in…Read More


shrimp scampi

September 1, 2017 |

Crustacean Nation

Shrimp scampi a perennial Italian favorite hrimp scampi is one of those staple entrées that have adorned menus around the world for decades. Its origin starts with a langoustine, which is a tiny lobster-like crustacean generally sautéed in olive oil with garlic and finished with white wine. Another translation for the word scampi is simply…Read More


calzone

September 1, 2017 |

Wrap It Up

Calzones serve, deliver easily While calzones have been around for decades, they continue to grow in popularity year after year. I want to share the best practices for creating some creative calzones for you to incorporate into your well-balanced menu. One of the best vessels you can use for an endless variety of culinary concoctions…Read More


summer chicken salad

August 1, 2017 |

Green Thumb

Summer is the perfect time for the entrée salad While we’re smack dab in the middle of summer, folks are busier than ever with that on-the-go lifestyle that summer somehow always brings. A lot of diners still want to eat a nice, delicious dinner but sometimes limit themselves to eating a salad instead. I understand…Read More


restaurant refrigeration, cooler

April 30, 2017 |

What a Waste

Eliminating spoilage, waste can affect your bottom line The bottom line in your business is king. Making a profit is how we generally measure our success and keep our doors open. After all, how long can an operator go on in business while consistently losing money? I guess that all depends on how deep his…Read More


gourmet mac and cheese

April 1, 2017 |

Gourmet Mac n’ Cheese

Gourmet Mac n’ Cheese   Print Author: Pizza Today Recipe type: Entree Ingredients 1 pound dry rotini pasta 1 stick butter 2 cups of light cream ½ cup shredded cheddar ½ cup shredded provolone ½ cup shredded Monterey Jack ¼ cup grated Parmesan ¼ cup smoked Gouda 1 small onion, diced & caramelized ½ cup…Read More


April 1, 2017 |

Creamy Shrimp Rotini

Creamy Shrimp Rotini   Print Author: Pizza Today Ingredients 1 pound dry rotini pasta 2 tablespoons butter 1 tablespoon olive oil 1 tablespoon chopped garlic ½ pound peeled and deveined shrimp ½ cup sliced mushrooms 1 cup chopped fresh spinach ½ cup halved grape tomatoes ½ cup good white wine 1 pint heavy cream ¼…Read More