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Greetings!
Welcome to the August edition of the PG Distributor. We hope you're enjoying your summer and are looking forward to fall events. This month, we've found some interesting articles about boxed wine and serving skewers that we think you might like. We're also in the kitchen talking with Marty Quinn, the Executive Chef at the Hyatt Newport. As always, don't forget to find us on Twitter and Facebook to keep up with all the latest PG news. We recently launched some new items for your menus, that you can find on our website or give us a call at 800-224-7630 for more info! |
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Boxed Wines No Longer Taboo
Though they have long been popular in Europe and Australia, boxed wines have generally been thought of as poor quality here in the United States. However, Chinese food chain, P.F. Chang's China Bistro is hoping to change that perception with the launch of its Vineyard 518. The restaurant is working with a family-owned vineyard in California to create two different wines that are packaged in eco-friendly cardboard boxes. Not only are the boxes eco-friendly, but boxed wine also costs less to ship and can hold more wine than a traditional glass bottle case, allowing P.F. Chang's to reduce the cost to the customer. Slowly, boxed wine is becoming acceptable for dining destinations, would you consider using it for your events? For more on how P.F. Chang's is doing it, read this article. |
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Skewers Heat Up Menus
 Skewers are a great addition to your menu not only for summer, when you're guests want grilled foods, but year-round as well. Skewers are versatile and can also help you save on food cost, as a smaller portion of protein can be served on a plate with vegetables and a starch, creating a filling meal for little cost. Your guests will enjoy the interactivity and the interesting presentations that skewers allow you to create. Though they may take longer to prep, cutting the meat can be labor intensive, the cooking time is generally reduced and plating is simple with so many unique skewer options, you don't have to do much more than lay them on the plate. Skewers can be used for everything from hors d'oeuvres to entrees.
For more on unique flavors that chefs across the country are putting on skewers, check out this article from Flavor & The Menu. |
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Wow Your Guests With A Well Trained Staff : A Conversation with Marty Quinn
Executive Chef Marty Quinn believes the old adage about giving a man a fish versus teaching him to fish. Which is why, as he heads into the busy season for the Hyatt Newport each spring, he looks to recruit seasonal staff from abroad or local culinary schools. So when he's not doing paperwork, he's on the line with his staff teaching them new skills.
"What I try to do more than actual work myself is go person by person and train them to do things correctly," he said. "It's rewarding when you have a good day, but can be frustrating when you can see that they're just not getting there."
Since many of his seasonal staff come in with no culinary skills at all, training them is one of his most important challenges to overcome each year. With a core staff of two sous chefs and four supervisors, he relies on his year-round team to turn his seasonal staff of 15 to 25 prep and line cooks into culinarians.
Continue reading our interview with Marty |
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The Progressive Gourmet Team
800-224-7630 |
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| Featured Product |  |
Marble Yogurt Loaf
(0389LYMI)
This yogurt based Marble Loaf is a new favorite of this month's featured Chef Marty Quinn. Also available in Iced Lemon (0389LYLI), Quinn uses these versatile loaves for morning buffets or AM breaks. |
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Current Promotions
Ask your sales representative about our 10% off promotion when you purchase 10 cases of selected hors d'oeuvres.
Also ask about our Cuisine Solution entrees and sauces for all your fall events!
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