Thank you for joining us on April 16 at The Inn and Spa at East Wind in Wading River for a memorable day of food and fun!
The proper strategy for a successful health inspection is to be ready at all times. To stay ahead of the game, managers can conduct weekly, in-house inspections. Here are some tips to help your team prepare:
- Use the same form – or a similar form – that your health department uses, and put yourself in the health inspector’s place. Check with your local health department on what regulations and forms are being used.
- Walk into your establishment from the outside to get an outsider’s impression.
- Brief your kitchen staff to review any problems post-inspection. This will help convey the importance of food safety to staff members.
- Ensure all staff are on the same page. If your staff includes employees for whom English is a second language, have the findings translated so everyone understands how important food safety is to the success of your restaurant. Consider hiring a professional translator. A bilingual staff member might use terms or phrases that might not make sense or could be misinterpreted in other dialects.
- Know your priorities. Your self-inspection priorities for kitchen employees should include: food time and temperatures, personal hygiene (including hand washing) and cross contamination. Temperature guidelines include checking the temperature of products when they arrive, when they are stored and when they are served.
- Reinforce the importance of hand washing. Post signs at all kitchen sinks and in employee restrooms.
- Train your managers to ensure they are up-to-date on the latest food-safety techniques. Restaurant employees can use ServSafe food safety training programs.
- Review your local health code for any special, local requirements.
- Get involved politically to give a restaurateur’s perspective. One opportunity could be to join your state’s health-code-revision committee. Involve senior staff on such committees as well.
- Now that you have prepared for the inspection, know what to do when the health inspector arrives. Be aware that inspectors usually arrive unannounced.
2 qts. Hood heavy Cream
1 pt. Hood milk
49 large DFS egg yolks
14 oz. Jack Frost granulated sugar
2 Tbsp. ComSource vanilla extract
8 oz. Jack Frost dark brown sugar
10 oz. Jack Frost granulated sugar
6 oz. Fisher almonds, ground and toasted
24 sheets Alpha phyllo dough, thawed
8 oz. DFS unsalted butter, melted
12 oz. DFS strawberries, stemmed
2-3 Tbsp. Jack Frost granulated sugar
(frozen sliced, sweetened strawberies can be used)
2 lbs. DFS strawberries, stemmed and sliced
24 DFS strawberries, cut into fans
- To make Creme Brulee: Heat oven to 300ºF. In saucepan, bring cream and milk just to a boil. Remove from heat.
- In bowl, whisk together yolks, granulated sugar and vanilla until blended. Slowly whisk in cream mixture. Strain.
- Pour 1/2 of the mixture (7 cups) into each of 2 full-size hotel pans. Place in hot water bath. Bake 1-1/4 to 1-1/2 hours or until knife inserted in center comes out clean. Cool. Cover; chill 2 hours or until firm. Cut each pan into 24 (3-inch) squares.
- Sift 3/4 cup brown sugar over each pan of Creme Brulee. Brown each pan under salamander, watching carefully to prevent sugar from burning. Cover; chill 1 hour.
- To make Napoleon Pastry: Heat oven to 350ºF. In bowl, combine sugar and almonds; set aside.
- Lightly brush 1 sheet phyllo with butter. Sprinkle evenly with 1-1/2 tablespoons sugar mixture; repeat layering 3 more times to make 4 layers. Cut into 12 (3-1/2 inch) squares.
- Repeat process 5 more times with remaining sheets of phyllo to make total of 72 squares. Arrange squares on parchment-lined baking sheets. Bake 12-14 minutes or until light brown. Cool on wire rack. Set aside.
- To make Strawberry Sauce: In blender container, puree strawberries until smooth. Sweeten to taste with sugar. Cover and chill. Yield: 1-1/2 cups.
- For each serving, to order: Drizzle 1 tablespoon Strawberry Sauce on serving plate. Plate 1 Napoleon Pastry in center. Top with 1 square of Creme Brulee and 2 tablespoons sliced strawberries. Repeat layers; top with third Napoleon Pastry. Garnish with strawberry fan and mint.
Yield: 24 Servings
6 Tbsp. Sacramento tomato juice
6 Tbsp. water
3 Tbsp. DFS cider vinegar
1 Tbsp. Realemon lemon juice
3 oz. Domino brown sugar
1 lb. 10 oz. Dole drained canned pineapple chunks
12 oz. DFS whole strawberries, stemmed
6 oz. DFS onions, chunked 1 inch
3 oz. DFS red bell pepper, chunked 1 inch
3 oz. DFS green bell pepper, chunked 1 inch
DFS salt, as needed
- In small saucepan, mix tomato juice, water, vinegar, lemon juice and sugar. Bring to boil, remove from heat and set aside.
- In bowl of food processor combine pineapple, strawberries, onions and bell peppers. Chop into fine dice, pulsing on and off. Mix in liquid. Season with salt.
- Pour into non-reactive container. Cover and refrigerate. Bring to room temperature before serving.
- For each serving, portion 1/4 cup ladle sauce into ramekin. Serve with hot chicken strips or cold, sliced roast pork tenderloin and rye bread.
- For a smoother sauce for dipping, continue to process the mixture until quite smooth.
Yield: 24 servings (6 cups sauce)
2 tbsp olive oil
2 shallots, diced (or 1 medium onion)
4 cloves garlic, minced
1 cup Arborio Rice
1/2 cup dry White Wine
2 1/2 cups Chicken Stock
1/2 cup Parmesan Cheese
1/3 cup Mascarpone Cheese
2 medium Zucchini, cut into ribbons with a peeler
2 tbsp Basil (for garnish)
salt and white pepper to taste
In a large skillet heat the olive oil over medium high heat. Add the onion and saute until translucent. Add the garlic and saute for about 1 minute more. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 3 minutes. Next add the white wine and stir the rice. Wait until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed. Once the rice is just tender, add the Parmesan and Mascarpone cheese and combine. Add the zucchini ribbons and carefully combine into the risotto so they just barely cook down in the last minute of cooking. Remove from heat and season with salt and pepper as well as the basil and serve.
3 cups arugula
1 cup parsley leaves
2 cups watermelon, cut into bite-size pieces
6 kalamata olives, pitted and chopped
1/6 red onion, sliced as thinly as possible
3 ounces feta cheese, crumbled
1 lime, juiced
In a wide, shallow bowl, toss together the arugula and parsley. Top with watermelon, olives, onion, and feta.
Squeeze lime juice over the salad, and drizzle with olive oil. Toss lightly before serving.
2 1/4 cups (lightly packed) fresh raspberries (about 13 ounces)
3 tablespoons water
3 tablespoons sugar
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter
1 1/2 tablespoons (packed) dark brown sugar
6 medium-size ripe but firm peaches, halved, pitted
Puree 2 1/4 cups fresh raspberries along with 3 tablespoons water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in 3 tablespoons sugar and 1 tablespoon fresh lemon juice until blended. DO AHEAD Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
Prepare barbecue (medium heat). Melt butter with brown sugar in heavy small skillet over medium heat. Remove skillet from heat. Brush peach halves all over with melted butter mixture. Grill until tender, about 8 minutes, turning occasionally. Serve with sauce.
Yield: 6 Servings
4 lb. fresh plum tomatoes (about 22), quartered
3 medium red onions (about 1 lb. total), very coarsely diced
16 cloves garlic, peeled and crushed
2 to 3 fresh jalapeños, quartered
1 Tbs. dried oregano
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
Heat the oven to 450°F. In a nonreactive roasting pan (not aluminum), combine the tomatoes, onions, crushed garlic, jalapeños, and oregano. Add the olive oil, salt, and pepper, and toss. Roast, stirring occasionally, until the onions and tomatoes are soft and slightly charred, about 1-1/2 hours.
Let the mixture cool and then pass it through a food mill fitted with a medium blade (or else through a medium-meshed sieve) to remove the seeds and cores. The sauce may be slightly chunky. If you want it smoother, purée it in a blender or food processor. Taste for salt and set aside.
Toss cooked broccoli rabe ravioli with the sauce. Sprinkle with Pecorino cheese and serve.
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 1-inch-thick skinless mahi mahi fillets (about 6 oz. each)
1 small yellow onion, cut into small dice
1 medium clove garlic, minced
3/4 cup dry white wine
1 tsp. dried oregano
1 14.5-oz. can no-salt-added diced tomatoes
1/2 cup pitted green olives, rinsed, drained, and coarsely chopped
1 Tbs. capers, rinsed and drained
1/4 cup chopped fresh flat-leaf parsley
Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Season the fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, turning once, until the fish is just opaque throughout, 3 to 5 minutes per side. Transfer to a plate and keep warm.
Heat the remaining 1 Tbs. oil in the skillet over medium heat, add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds more. Stir in the wine and oregano. Bring to a boil, lower the heat to low, and simmer until the liquid is reduced by half, about 3 minutes.
Stir in the tomatoes and their juice, the olives, and capers. Bring to a simmer and cook until the sauce has reduced slightly, about 5 minutes. Stir in the parsley. Serve the fish topped with the sauce.
1/4 cup extra-virgin olive oil
2 tablespoons chopped green garlic or 1 regular garlic clove, blanched
1/4 teaspoon fleur de sel or coarse kosher salt
3/4 cup mayonnaise, divided
2 teaspoons fresh lemon juice
2 (3-ounce) packages thinly sliced pancetta, about 30 slices
12 (1/2-inch-thick) slices brioche or egg bread, lightly toasted
1 large bunch mizuna or arugula, torn into 2-inch pieces
3 beefsteak tomatoes, cut into 1/4-inch-thick rounds
For aioli: Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
Do ahead: Can be made 1 day ahead. Cover; chill.
For sandwiches: Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.
Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.