The Cuban sandwich has made its way onto menus across the country. It’s an iconic Florida favorite, with its origins in Cuban culture. Here is a simple version, with some added ingredients. We’ve added herbs to the marinade, which is optional. When you order a Cuban sandwich, the meat can be dry and overcooked. Let’s […]
Have you ever had one of those experiences where your chance encounter far exceeded your expectation? The corporate chef of a chain restaurant asked me for a solution to increase the yield on their prime rib. Their average yield ranged from 75% to 82%. Increasing beef prices had them pretty concerned about profits. They were
With a side dish like Tantalizing and Tasty Ranchero Beans from a district like Brantley County Schools in Georgia, you can’t go wrong. There’s been a lot of talk about school nutrition, and what’s being served in cafeterias around the country. The best way to find out what’s being plated in K-12 is to actually
Staged Scallops These staged scallops are consistently out of this world! CVap ovens let you hold scallops, without overcooking, until an order comes in. A quick two minutes in a pan to finish them, and they’re ready for the table! If CVap can cook a delicate food like scallops to perfection every time, imagine what
CVap Testimonial: Chef Dave Durante Executive Chef Dave Durante of Crown Colony Golf & Country Club in Fort Meyers, Florida, shares his testimonial about all the ways that CVap® equipment helps streamline the club’s kitchen operations. View all Videos
Richard Crisanti: CVap Drawers Testimonial Certified Executive Chef Richard Crisanti of Shadow Wood Country Club in Bonita Springs, Florida talks about the versatility of CVap Hold and Serve Drawers and the consistency CVap provides! View all Videos
CVap Testimonial: Ralph Feraco Executive Chef Ralph Feraco of Kensington Country Club in Naples, Florida talks about the versatility of CVap Hold and Serve Drawers. They enable he and his staff to serve quality food in a short amount of time. View all Videos
CVap Testimonial: Kevin Willmann Kevin Willmann of Farmhaus in St. Louis, Missouri enjoys the benefits of being able to hold his food in his CVap Cook and Hold Oven, which boosts efficiency during his busy periods. Check out his video testimonial. View all Videos
Ossobuco (pronounced os-oh-boo-koh) is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally served with risotto alla Milanese. Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole). It’s a reference to the marrow hole at the center
