Fall Sangria
My wife loves fall, and sangria. But she has never found a fall sangria that she likes.
So I decided to put on my product development hat, and fix that for her.
You know… for science.
What you’re really here for:
This actually came out super simply.
A Magnum (1.5L) of any cheap sweet white. I also tested this with the Relax Riesling, and it worked well.
A quart of Apple Cider, so half of that half gallon.
1 cup Whiskey/Bourbon. I used Sons of Liberty’s Apple Whiskey.
2-3 apples, sliced fairly thin. I’ve used Macintosh and Granny Smith. Both work but definitely gear the final flavor towards different pallets.
Cinnamon sticks, and whole Allspice. The key here is not ground. These are going to steep in the sangria.
3 sticks of cinnamon
1 Tablespoon of Allspice
Optional:
1/2 cup of honey or maple syrup.
1 bottle (750ml) of apple wine (I used Tapped Apple’s Apple Pie Wine, and that sealed the deal finally on version 3!)
1 tsp whole cloves (about 5)
Put it all in a pitcher and let it sit overnight.
You may find yourself fishing some allspice out of the glass, if that bothers you, putting that and the cinnamon sticks in a cheesecloth bag will prevent that.
I put the coves in optional, because not everyone likes cloves. Personally I love them, but the wife does not.
Enjoy!
Goat Cheese Pizza
Title: Bacon, Caramelized Onions, and Goat Cheese Pizza: A Flavorful Delight
Introduction:
Indulge your taste buds with a delectable culinary creation that combines the smoky allure of bacon, the rich sweetness of caramelized onions, and the tangy creaminess of goat cheese. This pizza masterpiece is a delightful harmony of flavors that will surely satisfy your cravings. Follow along as we guide you through the simple steps to create this mouthwatering bacon, caramelized onions, and goat cheese pizza.
1. Gather Your Ingredients:
To embark on this culinary adventure, assemble the following ingredients:
- Pizza dough (store-bought or homemade; or even a frozen pizza)
- Bacon slices, crispy and crumbled
- Onions, thinly sliced
- Salt and pepper
- Goat cheese, crumbled
- Fresh thyme leaves (optional)
2. Prepare the Bacon and Caramelized Onions:
Cook up your bacon, and leave the bacon grease in the pan. Once it’s done and removed, chop and set aside.
In a skillet over medium-low heat with the bacon grease, add the sliced onions. Season with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally, until they turn golden brown and caramelized. This process allows the onions to develop their natural sweetness and enhances their flavor. This is not a quick process!
3. Roll Out the Pizza Dough:
If you aren’t using a frozen pizza, take the pizza dough and roll it out on a floured surface to your desired thickness. Transfer it to a baking sheet or a pizza stone.
4. Assemble Your Pizza:
Spread a thin layer of olive oil over the dough to create a flavorful base. Next, scatter the caramelized onions evenly across the dough. Sprinkle the crispy bacon crumbles on top, followed by the crumbled goat cheese. For an extra touch of freshness, add some fresh thyme leaves.
5. Bake to Perfection:
Preheat your oven to the recommended temperature for pizza baking. Slide your pizza into the preheated oven and bake until the crust turns golden brown, the cheese melts, and the flavors meld together in a heavenly union. This typically takes about 15-18 minutes, but keep an eye on it to avoid overcooking.
6. Slice, Serve, and Savor:
Once the pizza is done baking, remove it from the oven and let it cool for a moment. Then, slice it into wedges and serve it to eager taste buds. The combination of crispy bacon, sweet caramelized onions, and tangy goat cheese will captivate your palate, creating a memorable dining experience.
Conclusion:
Discover the joy of culinary creativity by preparing this delightful bacon, caramelized onions, and goat cheese pizza. With its balanced flavors and enticing aromas, this pizza is sure to become a household favorite. So gather your ingredients, roll out that dough, and embark on a culinary adventure that will leave your taste buds longing for more. Bon appétit!
Note: Make sure to follow proper food safety guidelines and adjust the recipe to accommodate any dietary restrictions or preferences.
Memorial Day Mocktails
Summer is a time for fun, relaxation, and spending time with friends and family. And what better way to enjoy a summer day than with a refreshing mocktail?
Mocktails are non-alcoholic drinks that are just as delicious and enjoyable as their alcoholic counterparts. They are perfect for people who are pregnant, breastfeeding, or who simply don't drink alcohol.
There are endless possibilities when it comes to mocktails. You can use your favorite fruits, juices, and herbs to create a unique and flavorful drink. Here are a few ideas to get you started:
Virgin Mojito
This classic mocktail is made with mint, lime, and club soda. It is the perfect drink for a hot day.
Ingredients:
1 cup of mint leaves
1/2 cup of sugar
1/4 cup of lime juice
4 cups of club soda
Ice
Lime wedges, for garnish
Instructions:
Muddle the mint leaves and sugar in the bottom of a glass.
Add the lime juice and club soda.
Stir to combine.
Fill the glass with ice.
Garnish with lime wedges.
Raspberry Citrus Mocktail
This refreshing drink is made with raspberries, lemon, honey, and sparkling water. It is perfect for a summer picnic.
Ingredients:
1 cup of raspberries
1/2 cup of lemon juice
1/4 cup of honey
4 cups of sparkling water
Ice
Raspberries, for garnish
Instructions:
Muddle the raspberries in the bottom of a glass.
Add the lemon juice and honey.
Stir to combine.
Add the sparkling water.
Fill the glass with ice.
Garnish with raspberries.
(Cucumber Limeade)
Agua Fresca de Pepino
This light and refreshing drink is made with cucumbers, lime, honey, and water. It is perfect for a hot day.
Ingredients:
2 cucumbers, peeled and seeded
1/2 cup of lime juice
1/4 cup of honey
4 cups of water
Ice
Cucumber slices, for garnish
Instructions:
Blend the cucumbers, lime juice, honey, and water until smooth.
Pour into glasses filled with ice.
Garnish with cucumber slices.
These are just a few ideas to get you started. With a little creativity, you can create your own delicious and refreshing mocktails to enjoy all summer long.
Here are some tips for making your own mocktails:
Use fresh, seasonal ingredients.
Don't be afraid to experiment with different flavors.
Garnish your mocktails with fresh fruit, herbs, or flowers.
With a little effort, you can create mocktails that are just as delicious and enjoyable as their alcoholic counterparts. So next time you're looking for a refreshing drink to enjoy on a hot summer day, reach for a mocktail instead.
Here are some additional tips for making your mocktails:
Use a variety of fruits and juices to create a unique flavor profile.
Add herbs and spices to add depth and complexity to your drinks.
Use sparkling water or club soda to add carbonation and a refreshing twist.
Garnish your drinks with fresh fruit, herbs, or flowers to make them look and taste even better.
With a little creativity, you can easily make your own delicious and refreshing mocktails that everyone will enjoy. So next time you're hosting a party or gathering, don't forget to include some mocktails on the menu. Your guests will be glad you did!
Joining Hope & Main
Chef Thomas Mottl, CRC
RCT Networks / Chef_Tom Consulting
ChefTom@RealChefTom.com
FOR IMMEDIATE RELEASE
16 May, 2023
Renowned Chef and Culinary Expert Thomas Mottl Joins Hope and Main Incubator as Consultant
PAWTUCKET, RI - Thomas Mottl, better known simply as Chef Tom, a highly accomplished and esteemed research chef, has signed a letter of intent to collaborate with Hope and Main, a leading Rhode Island food business incubator, as a consultant. This exciting partnership is set to commence on September 1, 2023, marking a significant milestone in the culinary industry.
As a consultant, Chef Tom brings a wealth of experience and expertise in recipe development, manufacturing operations, and culinary innovation. With an outstanding track record of success in the culinary world, Chef Tom has worked with renowned restaurants, manufacturers, and QSRs, streamlining operations, improving quality, and reducing costs. His deep knowledge of the industry and commitment to culinary excellence make him an invaluable asset to Hope and Main and its community of aspiring food entrepreneurs.
"I am thrilled to join forces with 'Hope and Main' as a consultant," said Chef Tom. "This collaboration presents an incredible opportunity to contribute to the growth and success of emerging food businesses. I am passionate about sharing my culinary expertise, helping entrepreneurs develop their unique culinary visions, and fostering a vibrant food ecosystem."
As part of this collaboration, Chef Tom will offer specialized consulting services, including menu design, recipe development, kitchen optimization, and culinary training. Through personalized guidance and hands-on support, he aims to empower food entrepreneurs and enable them to thrive in the highly competitive culinary landscape.
Chef Tom's collaboration with Hope and Main signifies a powerful alliance that brings together culinary excellence and entrepreneurial ambition. Together, they are poised to elevate the culinary industry, nurture innovation, and inspire the next generation of food entrepreneurs.
For media inquiries, interviews, or further information, please contact:
Thomas Mottl
ChefTom@RealChefTom.com
Should You Start Catering?
Developing a successful catering program for your restaurant or business requires careful planning and execution. Here are some key steps to take when developing your catering program:
Determine your target market - The first step in developing a successful catering program is to determine your target market. This will help you understand the needs and preferences of your potential customers and tailor your menu and services accordingly. Specifically, determine the type of events and clients you want to target, such as corporate events, weddings, or private parties.
Develop a menu - Develop a catering menu that is both appealing and profitable. Consider offering a variety of options to cater to different tastes and dietary needs. Consider offering customizable options to meet specific requests.
Invest in the right equipment - Investing in the right equipment is essential to delivering quality food and service. Your existing kitchen may be able to produce the food for the event, but transport and off-premise service require entirely different tools. This may include investing in specialized equipment such as chafing dishes, portable ovens, and warming trays. This can help ensure the food stays at the proper temperature and is presented well.
Hire the right staff - Hiring the right staff is crucial to delivering quality service. Consider hiring experienced catering staff who are trained in food handling, service, and event management is ideal; but don’t overlook your existing staff who may relish the idea of participating in a new venture. Either way, if you plan to do catering and run the restaurant at the same time, it will require more staff.
Promote your catering program - Promote your catering program through various channels, such as social media, email marketing, and advertising. Offer discounts or specials to encourage customers to try your catering services.
Focus on presentation - The way your food is presented can have a big impact on how it is perceived. Focus on presentation by using high-quality serving dishes, platters, and utensils.
Provide excellent customer service - Providing excellent customer service is key to building a loyal customer base. Ensure that your staff is trained to provide friendly and professional service and respond quickly to customer inquiries and concerns. Making sure to have a single point of contact for your customers is of the utmost importance. Initially this may be one of the host staff, or a shift manager; but with a successful program it will grow into a position of it’s own.
Monitor and evaluate - Continuously monitor and evaluate your catering program to identify areas for improvement and ensure it aligns with your overall business goals.
By following these steps, you can develop a successful catering program that meets the needs of your target market and delivers quality food and service.
Hiring a consultant in this area, whether to start a new venture or review your existing services, is an excellent way to enhance your business with minimal risk.
Reducing Food Waste
Reducing food waste is not only good for the environment, but it can also help improve a commercial kitchen's bottom line. Here are some tips for culinary consultants to help their clients reduce food waste in their operations:
Plan menus and portion sizes carefully - By analyzing customer demand and predicting the amount of food that will be needed, chefs can reduce the likelihood of over-preparing and wasting food. Portion sizes should be carefully controlled, and staff should be trained on how to minimize waste when plating dishes.
Keep track of inventory and use-by dates - Keeping accurate inventory records and tracking use-by dates can help prevent spoilage and waste. Culinary consultants can advise their clients on how to set up an inventory management system and how to rotate stock effectively to minimize waste.
Repurpose ingredients and leftovers - Leftovers and unused ingredients can often be repurposed in creative ways. For example, vegetable scraps can be used to make stock, and leftover bread can be turned into croutons or breadcrumbs. Chefs can also use "nose-to-tail" or "root-to-stalk" cooking techniques to make use of all parts of an ingredient.
Donate excess food to local food banks or charities - Many organizations are willing to accept donations of excess food, as long as it is still safe to eat. By donating food instead of throwing it away, commercial kitchens can help those in need and reduce their environmental impact.
4a. Programs like Too Good To Go will allow you to sell food at reduced prices at the end of the night that you may not be able to give away because of local requirements that donated items be sealed packages. If this is the case in your area, reaching out to local services that help the underserved community will greatly appreciate when you let them know.
Compost food waste - If all other options for reducing food waste have been exhausted, composting can be a sustainable solution. Culinary consultants can advise their clients on how to set up a composting system and how to properly dispose of food waste; or work with commercial composters or local farms.
By implementing these tips, commercial kitchens can reduce their food waste and save money while also promoting sustainability and helping those in need. Culinary consultants can play a crucial role in helping their clients to adopt these practices and make a positive impact on the environment and their bottom line.
Understanding Kitchen Safety
Kitchen safety is an essential component of culinary education. It is crucial for students to understand how to create a safe working environment and implement best practices in the kitchen. Here are some key points that culinary educators can emphasize to their students:
Understanding potential hazards - Students need to learn how to identify and understand potential hazards in the kitchen, such as hot surfaces, sharp knives, and electrical equipment. This knowledge will enable them to take appropriate precautions to prevent accidents.
Proper use of equipment - Educators should emphasize the importance of using kitchen equipment correctly and safely. This includes using knives, slicers, and other tools properly and safely, and understanding how to operate ovens, stoves, and other equipment safely.
Personal protective equipment (PPE) - Students should be trained on the use of personal protective equipment such as gloves, aprons, and safety glasses to protect themselves from injury or contamination.
Hygiene and sanitation - Students should understand the importance of good hygiene and sanitation practices in the kitchen. This includes proper hand washing, keeping work surfaces and equipment clean, and following food safety guidelines.
Emergency preparedness - Students should be trained on how to respond to emergency situations, such as fires or injuries. They should understand emergency procedures, such as how to use fire extinguishers and where to locate first aid supplies.
By emphasizing these key points, culinary educators can ensure that their students are well-prepared to work safely and effectively in the kitchen. Educators can also provide hands-on training and opportunities for students to practice implementing best practices in the kitchen. By prioritizing safety and best practices in their curriculum, culinary educators can help their students become successful and safe culinary professionals.
Food Regulations and Safety
Food safety regulations are essential for any restaurant or foodservice operation to ensure the safety and well-being of their customers. Here is a guide to some key food safety regulations that culinary consultants should be aware of:
HACCP (Hazard Analysis and Critical Control Points) - This is a systematic approach to identifying, evaluating, and controlling food safety hazards in the production process. HACCP is a key tool for preventing foodborne illnesses and ensuring the safety of the food being served.
FDA Food Code - The FDA Food Code is a set of guidelines for food safety that outlines best practices for preventing foodborne illness in restaurants and foodservice operations. It covers topics such as hand hygiene, food storage, temperature control, and sanitation.
State and local health department regulations - Health department regulations can vary from state to state and even from county to county. Culinary consultants should be aware of the regulations in their area and help their clients to stay in compliance with them.
Allergen labeling laws - Food allergies are a serious concern for many customers, and it is important for restaurants and foodservice operations to clearly label menu items that contain common allergens such as peanuts, tree nuts, shellfish, and dairy.
Employee health and hygiene - Restaurant and foodservice employees play a crucial role in ensuring food safety. Consultants should provide training and guidance on best practices for handwashing, personal hygiene, and food handling to help prevent the spread of illness.
Food transportation and delivery - If the restaurant or foodservice operation offers delivery or catering services, it is important to ensure that food is transported safely and maintained at the proper temperature to prevent the growth of harmful bacteria.
By understanding and adhering to these key food safety regulations, culinary consultants can help their clients maintain a safe and healthy dining environment for their customers. Additionally, providing education and training on food safety best practices can help prevent foodborne illnesses and protect the reputation of the restaurant or foodservice operation.
Creativity in Menu Design
Creativity plays a vital role in both culinary education and recipe development. In culinary education, creativity can help students develop their own unique style and approach to cooking. It encourages students to experiment with new ingredients, techniques, and flavor combinations, leading to exciting and innovative dishes.
In recipe development, creativity is essential to creating dishes that stand out in a crowded market. Developing a new recipe requires a deep understanding of ingredients, flavor profiles, and cooking techniques, as well as the ability to think outside the box and experiment with new combinations.
To foster creativity in culinary education and recipe development, educators and chefs can encourage students to:
Experiment with new ingredients and techniques - Encourage students to try new things and think outside the box. This can involve experimenting with new ingredients or trying different cooking techniques to create unique flavors and textures.
Emphasize the importance of presentation - The way a dish is presented can have a big impact on how it is perceived. Encourage students to think creatively about plating and presentation to make their dishes stand out.
Collaborate with others - Collaborating with other chefs or students can provide new perspectives and ideas, leading to exciting and innovative dishes.
Understand the importance of balance - Encourage students to understand the importance of balancing flavors and textures to create a dish that is harmonious and enjoyable to eat.
By fostering creativity in culinary education and recipe development, chefs and educators can inspire a new generation of culinary professionals to push boundaries and create exciting and innovative dishes that reflect their unique style and approach.
The Importance of Menu Design
Menu design is a crucial aspect of any restaurant or foodservice operation, as it can greatly influence customer satisfaction and profitability. A well-designed menu can not only entice customers to try new dishes, but it can also guide their choices and help them navigate the menu more easily.
To start, the menu should be visually appealing and easy to read. This means using a small number of legible fonts, appropriate colors, and clear organization. The menu should also be updated regularly to reflect seasonal changes, new trends, and customer feedback. In addition, menu items should be accurately described and accompanied by appealing photos or illustrations where possible.
In addition to readability, menu design can also influence customer perception of the restaurant's quality, ambiance, and brand identity. For example, the use of high-quality paper or cardstock can convey a sense of sophistication and elegance, while incorporating photos or graphics can help customers visualize the dishes they will be ordering.
Beyond aesthetics, menu design should also take into account the psychology of customer decision-making. For example, using strategic placement and pricing of menu items can influence which items are ordered and can increase overall sales. Additionally, offering a range of options that cater to different dietary preferences and restrictions can improve customer satisfaction and loyalty.
Another important consideration in menu design is pricing. The menu should clearly indicate the price of each item and be designed in a way that does not draw too much attention to the cost. A well-designed menu can make customers feel good about the value they are receiving, while a poorly designed menu can make them feel like they are overpaying.
Overall, a well-designed menu is an essential component of culinary consulting. By providing guidance on menu design and development, culinary consultants can help restaurant and foodservice operators improve customer satisfaction, increase profitability, and stay competitive in the industry.
Finally, a well-designed menu should also take into account customer preferences and dietary restrictions. This can include highlighting vegetarian or gluten-free options, or offering customizable dishes that allow customers to tailor their meal to their specific tastes and needs.
RCT Networks / Chef_Tom Consulting
For Immediate Release
April 4, 2023 - Pawtucket, RI
After fifteen years in culinary product development, and with twenty-five years of culinary experience at his back, Chef Thomas Mottl, better known as “Chef_Tom” in the online community, has officially launched RCT Networks. The latest entrepreneurial venture encompases his love for food and community, and sharing knowledge and skills.
As part of this venture, Chef_Tom Consulting will provide services for restaurants, chefs, and food entrepreneurs who want to elevate their services, or break new ground. From concept, through menu and recipe development, operational design, and launch, he can work with you to make your dreams a success.
RCT Networks also include his public education program, primarily used by libraries throughout New England, and his RealChef_Tom YouTube, Social Media, and website, as well as public performance opportunities as a public speaker and DJ.
Please direct all inquiries to: ChefTom@RealChefTom.com