Alltop Hotel Featured Blog
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Heather Turner a.ka. Chef Forfeng
The Food Cost Control Blog- Professional Recipe Model - Forecasting Key ItemsMany companies stop cold once they build a standard food cost recipe model. These operators are happy to see the true food cost of each menu item. They benefit from the ability to see the change in recipe cost totals whenever they update ingredient prices with current purchase data. I recommend a phase two project once the initial recipe model is complete. […]
- Professional Recipe Model - Forecasting Key Items
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Category Archives: recipes
Easy Herb Focaccia
Focaccia with two thicknesses and in rounds. I’ve been playing with Focaccia variations for a while and this is one of the better ones I’ve been experimenting with lately. 1 (1/4 ounce) packet active dry yeast 1 cup warm water … Continue reading
Guest post from Deanna Morauski who will be featured on the Live Well Network this month!
The beauty of an old-fashioned doughnut might seem too fancy to accomplish at home but it’s not as hard as it seems. With the right recipe and steps (for example, NEVER underestimate the importance of a preheated deep fryer), you … Continue reading
HONEY-GINGER POACHED PEARS with MASCARPONE RUM SAUCE
From Brewster House’s Brand NEW cookbook! 4 firm but ripe Bosc or Anjou pears, peeled, halved and cored Ingredients: 4 Cups of water 1/3 Cup honey 1/2 Cup sugar 4 inch piece fresh ginger, sliced 1 teaspoon whole cloves 1 … Continue reading
Posted in B&B, Guest Post, recipes
Tagged Bed and Breakfast, Brewster House, Brewster House B&B, Brewster House Bed & Breakfast, Mascarpone, Pear, recipes
1 Comment
Featured Recipe: Strawberry Creek’s Pomegranate-Honey Glazed Bacon
“Ahhh, bacon! I’ve talked to many a vegetarian who says bacon is what they miss most, and where they are most likely to cheat. And fortunately for those vegetarians, bacon starts giving up the goods well before the first bite … Continue reading
Roasted Broccoli, Goat Cheese, Smoked Salmon and Dill Savory Tart
Follow up recipe #2 from my Food Costing PAII webinar -Makes 3 quiche/tarts Filling Base: 1 qt Heavy Cream 9 egg yolks 3 whole eggs 2 Tb. Fresh Dill chopped -whisk together with fresh ground pepper and 2 tea kosher … Continue reading
Posted in B&B, How tos, recipes
Tagged Cook, Dill, Fish and Seafood, food, Goat cheese, recipes, Salmon, Smoked salmon
4 Comments
Chocolate Balsamic Vinegar
Follow up recipe #1 from yesterday’s PAII webinar, first post here: http://chefforfeng.wordpress.com/2012/01/10/follow-up-to-food-costing-paii-webinar-for-bed-and-breakfasts/ Chocolate Balsamic Vinegar The Balsamic -4 cups good quality Balsamic Vinegar (if you use cheap vinegar you still get cheap reduced vinegar) -Reduce the balsamic to 2 cups on … Continue reading
Follow up to Food Costing PAII Webinar for Bed and Breakfasts
This is a follow-up to this afternoons PAII webinar, the recipes for Salmon in Puff Pastry Shells and Chocolate Balsamic Vinegar to follow first thing tomorrow morning. Gluten free cookbooks (suggested) Cooking Free, Carol Fenster, Ph.D. Easy Gluten Free Baking, … Continue reading
Posted in B&B, How tos, Inns, Lodging, recipes
Tagged Allergy, Bed and Breakfast, Cooking, food, Food Costing, Gluten Free, Gluten-free diet, hospitality, lodging, PAII, recipes, Special Diets
2 Comments
