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Around the Kitchen in 3 Questions: Peter Coenen

Around the Kitchen in 3 Questions: Peter Coenen



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The Daily Meal caught up with chef Peter Coenen to learn about how his travels have influenced his work. Coenen is the chef de cuisine at The Gage in Chicago, which is a restaurant and tavern near Millennium Park that serves refined comfort food. He has a degree in Culinary Arts from Johnson & Wales University and has previously been a sous chef at The Ritz-Carlton in St. Thomas and at The Inn at Palmetto Bluff in Blufton, S.C. Before coming to The Gage, he was a junior sous chef at Chicago's BOKA.

The Daily Meal: What has been your most inspirational food experience while traveling?
Peter Coenen: My travels through Europe. I went to Spain, England, France, Italy, Germany, and the Netherlands. Throughout my cooking career, I was dead set on the fact that wherever I was working, whether at a hotel or free-standing restaurant, I was going to make sure that I got into a place that was Forbes 5-Star rated or had Michelin stars. Even during my move to Chicago, I only applied to Michelin-rated restaurants.

Europe really changed my whole perspective on restaurants and what food truly is. As a chef, cook, and a person who loves to go out and eat at new places, my vision changed in France. One night I went to an Alain Ducasse restaurant — 3 Michelin stars, impeccable service, and good food. The service at was over the top. You couldn't get any better. The next night I went to a small bistro near our hotel that most people would have never heard of. This place was amazing. The service was nowhere near to that of Ducasse, but it made me consider whether that was really necessary. Service was good, don't get me wrong, but nothing compared to Ducasse. They opened our wine for us and never touched the bottle again. I thought about it and really enjoyed that. I am more than capable of pouring my own wine throughout my meal.

At this small bistro, we had a very simple but wonderful traditional pot-au-feu. It was one of the best things I have ever eaten — simplicity at its best! We also had a seafood bisque with sherry and cream. Again, it was simple, but the flavors were so pure. At this bistro, I spent less than half the money that I did at the world-renowned Ducasse restaurant. We also had service that was just perfect, not stuffy or over the top. The food wasn't just good; it was memorable.

This experience really made me think about what it means to have all these accolades. Yes, there great and many good things that stem from this, but there are so many amazing restaurants in the world that no one knows anything about! Some of those that you stumble upon can open your senses to what true cooking is and can be. They're diamonds in the rough.

TDM: What’s your favorite kitchen souvenir from your travels?
PC: My favorite kitchen souvenir is from my sous chef in the Virgin Islands at the Ritz-Carlton. Presidente beer was the beer of choice there. He gave me his silver Presidente bottle opener from his key chain. It has come in handy and is used all the time (especially for a chef who loves beer)! I was also given a small cheese board from a woodworker in Atlanta — just a very small hand-crafted board and a small wooden knife for cutting cheese at home.


Homemade Plant Food: Organic Plant Food Recipes To Make At Home

Plant fertilizer purchased from the local garden nursery often has chemicals that not only may harm your plants, but are not environmentally friendly. They don’t sound particularly edible either. In addition, they can be a bit pricey. For this reason, many gardeners are making plant food themselves using organic plant food recipes. Learn more about how to make your own plant fertilizer at home.


Maintain a grocery list

Out of the box, Alexa can help you maintain lists for shopping and to-dos. All you have to do is tell Alexa what you want to add and specify which list you want to add it to.

For example, you can say "Alexa, add eggs." Since eggs is a noun, Alexa understands that it's an item you would like to add to your shopping list. You can also say "Alexa, add bread to my shopping list," or, "Alexa, add an item to my shopping list." For the latter, Alexa will ask what you want to add and your response will be added as the next line item on your list.

To check this list, open the Alexa app on iOS or Android or go to alexa.amazon.com and click Lists. If you would like to sync your additions with one of the supported services -- Any.do, AnyList, Cozi Lists, Picniic or Todoist -- connect your accounts in the Alexa app. For automatically copying your list to iOS Reminders, Evernote or another note-taking service, use IFTTT to create an Applet that will do one-way sync.


What Kind of Clutterer Are You?

Symptoms
Home looks pristine and well organized—until you start opening closet doors and are suddenly buried by file folders, moth-eaten coats, broken lamps, old kitchen appliances, paper towels, holiday decorations, and shopping bags full of purchases no one ever got around to returning. The BCD clutterer, Walsh explains, "lives in some flawless future universe instead of creating solutions that work today."

Perpetrators
Perfectionists, control freaks, harried working moms, anyone who's time-starved and overbooked perfectionists.

Walsh's Three-Step Plan

"With clutter, the great is the enemy of the good," says Walsh. In other words, that injury-inducing hall closet is the manifestation of your shame at failing to live up to your own unrealistically high housekeeping expectations.

2. Start with small, manageable chunks.

"This type of clutter is about delayed decisions," says Walsh. If perfecting a chic shoe-organizing system or deciding which wedding gifts to return is too difficult, start with something less emotionally laden, like the tangle of paper clips overrunning your junk drawer. Better yet, confine the task to a time frame: I will clean this closet for exactly 15 minutes. The next day, repeat.

If you can't find time to spontaneously tackle your secret messes, schedule it—and invite a trusted relative or friend to help. By ceding some control to an impartial outsider, you'll keep things in perspective and make the process much more fun. Are you really going to repair those cracked candelabras? And what on Earth are you still doing with that neon green ྌs-issue ski jacket?

Symptoms
Stockpiles every book she has ever read or hopes to read, and/or every issue of Architectural Digest ever published—believing, as Walsh explains, "that if she owns the book, then she somehow owns the knowledge, even if she never reads the book or takes it off the shelf." When she encounters an interesting article online, prints it and stashes it in an overstuffed file folder.

Perpetrators
Book club members enthusiasts of coffee table tomes on interior design recent college grads wanting to show off their feminist poetry collections.

Walsh's Three-Step Plan

1. Go digital whenever possible.

While nothing can replace a beloved, well-worn novel, "We have an entire library at our disposal nowadays via the Internet," says Walsh. "It's not necessary to own hard copies of everything." In other words, those guilty-pleasure page-turners, celebrity memoirs, and how-to books you'll read only once can live on your e-reader. And when you come across an interesting article online, e-mail yourself the URL and store these e-mails in folders labeled "interesting articles" or "weeknight dinner recipe

Certain issues (of O, for example!) you'll just want to hold on to forever. But if your living room is blanketed with weeklies dating to 2007, consider implementing a system: Keep the current issue and two back issues. As new titles arrive, donate the old ones to a local hospital. And remember: "The definition of a periodical is that there is always another one coming," Walsh says.

3. Establish clear limits.

Walsh suggests designating a clearly defined area for your book and magazine collection, whether that means one shelf or six. "What matters is that when you've filled the allotted area, you donate an old title to make room for any new ones," he explains. To prevent your nightstand from being swallowed by half-read paperbacks, try a bin or basket large enough to contain only three or four books to add another, you must remove one first.

Symptoms
Drawers, cabinets, and desk weighed down by a metastasizing tangle of cords, chargers, remotes, and half-full USB drives, many belonging to clunky devices dating to the ྖs.

Perpetrators
Twenty- and 30-something Apple devotees eBay enthusiasts grandparents terrified to pitch the cord that connects their digital camera to their computer.

Walsh's Three-Step Plan

"There was a time when you could sell used electronics, so it made sense to keep the original packaging," says Walsh. Unfortunately, "no one wants your old gadgets anymore. Technology moves too fast." He recommends recycling an item's box within a month of purchase and donating old devices to a women's shelter. (When you move, pack your electronics in bubble wrap—or better yet, a towel.)

With a label maker or small piece of masking tape, differentiate camera cords from BlackBerry chargers note contents of all minidrives. If you're feeling ambitious, corral wires into a "charging station" to eliminate the nightly game of hide-and-seek with your phone cord.

Walsh suggests labeling four shoebox-size containers "look," "listen," "travel," and "data," and placing them on a shelf. "Look" stores anything visual (the charger and memory card for your camera) "Listen", anything audio related (iPod accessories, an iPhone car charger) "Travel," anything vacation related (a portable GPS, plug adaptors) and "Data"—well, you get the picture (mini flash drives, a wireless network card).

Symptoms
Hoards baby clothes, kindergarten papier-mâché creations, and grade school report cards belonging to fully grown offspring—wrongly assuming said offspring will someday want them stores acres of unsorted boxes of deceased relatives' clothing, tchotchkes, and war memorabilia in attic, basement, and closets.

Perpetrators
Besotted parents empty nesters women of a certain age who have suffered loss and/or who feel a responsibility to preserve family heirlooms and history.

Walsh's Three-Step Plan

1. Establish a hierarchy of value.

"You must distinguish between your grandfather's World War II medals and the box of receipts he used to support his tax claims in 1982," says Walsh. In other words, distill ten boxes of family mementos down to one containing only the most meaningful items. Having a hard time parting with your great-grandmother's musty aprons? "Remember, no one who loved you and wanted what's best for you would want your life and home overrun with their stuff," says Walsh.

2. Start a family history wall.

Walsh suggests framing a few old photos alongside shadowboxes containing your mother's favorite ceramic piece or her beloved recipe cards—the things that most remind you of her or "make your heart sing when you look at them," says Walsh. "When you treat the real treasures with honor and respect, it becomes easier to let the rest go."

3. Establish limits on kids' artwork.

If your children are still young, stop the pileup in its tracks by prominently displaying one or two of each kid's best efforts in an Ikea frame or under Plexiglas on the kitchen table. Each week or month, let the child pick a new favorite piece. Photograph all other items and store the photos in yearly albums (while quietly disappearing the originals).

Symptoms
Prides herself on clipping coupons and sourcing online promotion codes keeps her kitchen, bedroom, and garage stocked with three years' worth of paper towels, mixed nuts, and orange Tic Tacs spends $10 on gas speeding to three different megastores to save $10 on diapers for children not yet born "is driven by the misguided notion that 'if I own it, I am better off, regardless of what it does to my space, my finances, or my relationships,'" as Walsh puts it.

Perpetrators
Stay-at-home moms retirees anyone with a membership to Costco or Sam's Club.

Walsh's Three-Step Plan

1. Limit purchases you don't plan to use immediately.

"If you can't park your car in the garage because it's full of toilet paper, you may be out of control," says Walsh. He suggests designating just one area or shelf for bulk purchases when it's full, stop buying.

2. Recognize that you're being had.

"In order to create a sense of urgency around bargains, retailers study and carefully design everything from lighting to floor texture to distance to the register," says Walsh. Feel like you're getting the steal of the year? That's probably by design, too.

If you find yourself cruising Target or the grocery store on weekends while your husband is watching football, "maybe you should be more creative with your spare time," Walsh gently suggests. Play tourist in your own city take a class choose a local charity and donate your skills. Break your addiction to the cheap rush of bargains. "As my grandmother used to say," quips Walsh, "'you can go broke saving money.'"


We love simple science experiments that are also edible. Check out these food experiments the kids will love including plenty of edible slime recipes, ice cream in a bag, and fizzy lemonade!

APPLE EXPERIMENT

Why do apples turn brown? Find out why with this fun kitchen science experiment.

BALLOON EXPERIMENT

Combine quick science and balloon play with our easy to set up kitchen chemistry for kids! Can you inflate a balloon without blowing into it?

BAKING SODA EXPERIMENTS

Baking soda and vinegar eruptions are always a hit and we have a ton of baking soda experiments for you to try. Here are some of our favorites…

BUBBLE SCIENCE EXPERIMENTS

Investigate the science of bubbles and have fun at the same time.

CANDY DNA MODEL

Learn all about DNA with this easy to make candy model. You might just want to sample it too!

CANDY GEODES

Eat your science with a totally SWEET activity! Learn how to make edible geode candy using simple kitchen ingredients I bet you already have.

CITRIC ACID EXPERIMENT

This fun kitchen science experiment for kids is all about smell! What better way to test out our sense of smell than with a citrus acid experiment. Investigate which fruit makes the biggest chemical reaction oranges or lemons.

CRANBERRY SECRET MESSAGES

Are you a fan of cranberry sauce? I’m not a huge fan, but it’s great for science! Explore acids and bases with the kids and of course, see if you can write a secret message or two.

DANCING CORN

Can you make corn dance? This bubbling corn experiment appears almost magical but it really just uses baking soda and vinegar for a classic kitchen science activity.

DANCING RAISINS

Can you make raisins dance? All you need are a few simple kitchen ingredients for this fun science experiment.

EDIBLE STRUCTURES

This one is more of an engineering activity but definitely uses items from the kitchen and is the perfect way to introduce STEM for kids.

EGG IN VINEGAR EXPERIMENT

Rubber egg, naked egg, bouncing egg, whatever you call it, this is a pretty cool science experiment for everyone.

ELECTRIC CORNSTARCH

Electric cornstarch is perfect as an experiment to demonstrate the power of attraction (between charged particles that is!) You just need 2 ingredients from your pantry and a couple of basic household ingredients to do this fun science experiment.

FLOATING RICE EXPERIMENT

Explore friction with a fun and simple activity that uses classic household supplies.

GROW SALT CRYSTALS

Simple to grow and taste-safe, this salt crystals experiment is easier for younger kids, but you can also try growing borax crystals for older kids too.

KITCHEN SINK OR FLOAT

What sinks and what floats? You might find our choices to be eye opening for little scientists!

LAVA LAMP EXPERIMENT

Every kid loves this classic experiment that really is two activities in one!

MAGIC MILK EXPERIMENT

Art with milk and fascinating kitchen science too.

M&M EXPERIMENT

Science and candy all in one perfectly simple science activity for kiddos to try.

MILK AND VINEGAR

Kids will be amazed by the transformation of a couple of household ingredients into a moldable, durable piece of a plastic-like substance. This milk and vinegar plastic experiment is a terrific example of kitchen science, a chemical reaction between two substances to form a new substance.

OOBLECK

Easy to make and even more fun to play with. Just 2 ingredients, and learn about non-Newtonian fluids with this simple kitchen science activity.

POP ROCKS AND SODA

A fun candy to eat, and now you can turn it into an easy Pop Rocks science experiment too! Find out what happens when you mix soda with pop rocks!

REGROW LETTUCE

Grow your own food on the kitchen counter from the leftovers!

SKITTLES EXPERIMENT

This skittles experiment might not seem like much of a science activity, but kids love it! There are definitely some simple but important science concepts for them to learn, and they can play around with a little art too.

SODA EXPERIMENT

Love fizzing and exploding experiments? YES!! Well here’s a another one the kids are sure to love! All you need are Mentos and coke.

STARBURST ROCK CYCLE

Try this fun Starburst rock cycle activity where you can explore all the stages with one simple ingredient.

STRAWBERRY DNA EXTRACTION

Find out how to extract strawberry DNA with just a few simple ingredients from your kitchen.

SUGAR WATER DENSITY

Check out the density of liquids and try to make a rainbow too.

WALKING WATER

Get out the roll of paper towels for this kitchen science experiment!

WATER EXPERIMENT

Simple to set up and fun to experiment with, kids can test everyday materials to see if they absorb or repel liquids.

I hope you have found a few new science ideas to test out in your kitchen!


The Best Cookbooks of the Century So Far

The Internet really ought to have killed cookbooks. Recipes—tidy, self-contained packets of information that for centuries were individually swapped and shared, indexed and catalogued—are ideally suited for digital transmission. As they migrated online, liberated from the printed and bound, multiplying giddily, the thousand-recipe doorstops and easy-weeknight omnibus editions that had, for so long, stood in hardcover at the end of the shelf closest to the stove were rendered obsolete. And that should have been the end of it.

Yet somehow cookbooks stuck around. In fact, as the rest of the book industry found itself in a post-millennial free fall, cookbooks were selling better than ever. This is because, coinciding with the rise of the Internet, cookbooks reinvented themselves. What once were primarily vehicles for recipes became anything but: the recipes still mattered, but now they existed in service of something more—a mood, a place, a technique, a voice. Cookbooks of the pre-Internet age remain essential, of course. (What would any kitchen be without the guiding voices of Madhur Jaffrey, Julia Child, Edna Lewis, Harold McGee, and a hundred others?) But, to my mind, the best cookbooks of the twenty-first century are among the very best ever written.

What follows is a list of my personal favorites from the beginning of the new millennium to the present. It’s a list that’s shaped by the particulars of how I eat, how I cook, and how I read, and its ten volumes—which include a profanity-filled restaurant scrapbook, a historiological cookbook of cookbooks, and a multi-thousand-page set of culinary lab notes—may not be the same that populate the Top Ten of any other cook. But what compels and delights me about my particular catalogue is that each book is, at heart, a text that teaches rather than dictates, that emphasizes cooking as a practice rather than as merely a means to a meal. They’re books that not only have great recipes and gorgeous images but take exuberant advantage of their form—subverting, reconsidering, and reframing the rules and limits of cookbook writing. If I’m stuck on what to make for dinner, I have only to Google some variation of “salmon arugula cast-iron easy.” For proof of what an extraordinary object a cookbook can be, I turn again and again to these.

“The River Cottage Cookbook,” by Hugh Fearnley-Whittingstall (2001)

Changing one’s relationship with food “involves no sacrifice, no hardship or discomfort,” Hugh Fearnley-Whittingstall writes, in his poetic ode to the hands-on, homestead-ish life. His prescription is simple: get in there and do it yourself—grow your own food, meet your meat, learn the colors and patterns of the landscape around you through all its seasons. Years before “farm to table” was a buzzword and Michael Pollan a household name, Fearnley-Whittingstall was urging readers to move away from industrial food systems and reacquaint themselves with lo-fi self-sufficiency: he will teach you how to cultivate your own berry brambles, trap your own eels (this is a very British book), and raise (and slaughter) your own pigs. The idea that pastoral practices can be pleasurable instead of burdensome is old news for the many home cooks today who know how to spot ramps in the wild and whip up D.I.Y. ricotta. But “The River Cottage Cookbook” ’s ideas (and straightforward, elegant recipes) remain striking reminders that what we eat isn’t just food on a plate but part of a thrilling natural cycle, our human lives brushing up against countless others, plant and animal alike.

“The Zuni Café Cookbook,” by Judy Rodgers (2002)

Since its introduction, in the late nineteen-eighties, the roast chicken served at San Francisco’s Zuni Café has earned a reputation as the best roast chicken in the world—crisp-skinned, impossibly juicy, served atop a salad of torn bread and bitter greens whose tart vinaigrette blends with the rich, golden drippings. That recipe alone would land this book on any list of the great and essential, but the rest of the volume has a magic, as well. Judy Rodgers got her culinary footing in France, living for a year with the family of the chef Jean Troisgros, and in Berkeley, where she cooked at Chez Panisse, and this five-hundred-page manifesto draws on those threads of experience (and others). The result is a remarkable collection of emphatic culinary opinions, several hundred of which are disguised as recipes: the merits of some soft cheeses over others, the precise way to dress a salad, the nonnegotiable importance of salting raw beef and fowl a day or more before it’s cooked. The book’s magnificent opening chapter, “What to Think About Before You Start, & While You Are Cooking,” lays out the philosophical blueprint for every New American and California-casual cookbook that followed.

“Baking: From My Home to Yours,” by Dorie Greenspan (2006)

It’s true, unfortunately, that the art of baking is more rigid and exacting than that of stovetop cooking. The whims of a search-engine algorithm won’t cut it if you want your biscuits perfectly fluffy, your cakes precisely lofty yet moist, and your cookies angelic a baker, more than any other cook, needs a recipe writer she can truly trust. To my mind, there is none more reliable than Dorie Greenspan, a lapsed academic who found her calling in cakes and pastries and built a career writing uncommonly precise road maps for replicating her success. With her as a guide, there is no room for self-destructive improvisation: her stylish, rigorous, cheerful recipes work because she tells her reader exactly how to make them work, anticipating our errors and our questions, building contingencies, alternatives, and solutions right into the text, and evincing a soothing flexibility. (If the ganache at the bottom of a layered pudding spills up the sides of the cup, “it’s pretty if it doesn't, the chocolate will be a surprise.”) And if you only have one Greenspan book, it should be this one, a masterwork spanning breakfast to midnight snacks—not to mention her famous World Peace Cookies.

“Momofuku,” by David Chang and Peter Meehan (2009)

For many accomplished restaurant chefs, authoring a cookbook is just another checkbox on the to-do list of culinary celebrity, something to fit in after headlining a charity auction but before doing a stint on reality TV. Accordingly, countless celebrity-chef cookbooks consist of little more than dinner-party recipes sprinkled with pleasantly superficial biography. David Chang, whose Momofuku restaurants blew up American restaurant culture and then rebuilt it again in a decidedly hipper, more global, more postmodern form, did something similarly upending with his Momofuku book. Co-written with Peter Meehan, who later became Chang’s collaborator on the now-defunct food magazine Lucky Peach, the book is sometimes brilliantly cookable—see the dazzlingly effective method for cast-iron ribeye, or the near-instant ginger-scallion sauce, which tastes good on almost anything. Other times, by design, it is absolutely impossible, outlining finicky and complex recipes that are best suited for a brigade of swaggering line cooks. (I love the headline for the frozen foie-gras torchon, which advises you not to make the dish.) Throughout the volume, Chang spends time grappling with what was, at the time, the central drama of his career: initially the proud outsider, devoted to rejecting the restaurant world’s stodgy establishment, Momofuku’s culinary subversion was so forceful (and so appealing) that it became an establishment of its own.


60 percent dishcloths contaminated with e. coli

With 60 percent of dishcloths found to be contaminated with e. coli, according to a study commissioned by the Global Hygiene Council , and other cloths in the kitchen often being similarly germ-laden, what can you do to reduce the spread of germs? “A lot of people use cloths indiscriminately. They are probably the dirtiest item in the kitchen. You’re basically picking up bacteria as you clean and there comes a point where you’re actually dirtying the surface”, explains Dr Ackerley.

Here are tips for cloth cleanliness:

  • Use separate cloths for the dishes, floor, drying hands and other surfaces.
  • Put washing-up brushes in the dishwasher regularly.
  • Wash your cloths regularly at hotter than 60C (ideally hotter than 80C).
  • If you don’t have a boil wash on your machine, put your dishcloths in a large saucepan with some washing powder and bring to the boil.

Homepage

Lunch specials are served Monday through Friday 11am – 3pm at our Murfreesboro, Lebanon, and Hendersonville locations.

This Week’s
Lunch Special
$5.99

Grilled Kielbasa with Red Beans & Rice

Monday: Grilled Tilapia

Tuesday: Fettuccine Imperial

Wednesday: Seafood Fettuccine

Thursday: Hamburger Steak

Friday: Blackened Chicken Stuffed Potato

Monday: 2 for 1 Well Drinks

Tuesday: 2 for 1 Glass of Wine

Wednesday: 1/2 Price Bottle of Wine

Thursday: 2 for 1 Bottle of Beer

Friday: 1/2 Price Bloody Marys & Mimosas

Saturday & Sunday: 1/2 Price Bloody Marys & Mimosas

'The' Soup

Famous Baked Chicken and Rice Soup

Chicken Salad

Creamy chicken salad served in pineapple

Meat Sauce Spaghetti

Blend of meat, olive oil, herbs and spices

Homemade Baked Lasagna

oven-baked pork and beef, ricotta, Parmesan, Romano, mozzarella

Great Food Always Has A History. Ours began in 1943 when, at the age of 9, Jim Demos began working with his father Pete in their small family owned restaurant in Birmingham, Alabama. As a Greek immigrant family, the Demos family knew the importance of offering exceptional food with authentic ingredients at quality prices.

Demos’ is an independent, family-owned business whose purpose is to glorify God by serving our customers and our employees. We have won multiple Top Workplace awards from The Tennessean, as voted on by our employees. We invite you to learn more about how you can grow personally and professionally by joining our family of restaurants.

Murfreesboro, TN

Sun. – Thur. 11 am – 10 pm

Fri. – Sat. 11 am – 11 pm

Hendersonville, TN

Sun. – Thur. 11 am – 10 pm

Fri. – Sat. 11 am – 11 pm

Sun. – Thur. 11 am – 10 pm

Fri. – Sat. 11 am – 11 pm

MENUS

Our Family Tradition to Yours

The top two questions I get about the soup is who created the recipe and what is the recipe. The soup was created at the very latest by my grandmother (my father’s mother), but most likely was passed down from previous generations. When my father opened Demos’ the flavor profile was too strong and he modified the recipe to make it more suitable for everyone’s tastes. In the process, he added one extra ingredient by mistake, and the soup was amazing after that

Ingredients:

  1. Log on to www.DemosFamilyKitchen.com
  2. Order ½ gallon
  3. Wait for us to ship it to you
  4. Heat and serve

Alternative:

  1. Order online from your favorite location
  2. Drive to said location
  3. Pick it up and take it home
  4. Serve

Our Family Tradition to Yours

If you poll the Demos family, you will find that collectively Meat Sauce Spaghetti is our most favorite sauce.

My father had a friend from Sicily who gave him the recipe, and he knew from the beginning that he wanted to use this in a restaurant eventually…but for decades, we ate this at home on a regular basis.

When his friend died, my father suggested to an old business partner to put this recipe in another restaurant, and he was laughed and told that no one would buy spaghetti outside of an Italian restaurant.

RECIPE: MEAT SAUCE SPAGHETTI

Naturally, being a bit of a rebel at times, Meat Sauce Spaghetti was the first item he put on the menu when he was designing Demos’.

For years, there were only two people that knew the spices that went into the meat sauce spaghetti, (my father and myself) and we would make all the sauces for the two locations we had at the time.

We currently sell over 5,000 gallons in the stores and ship more through Demosfamilykitchen.com. All these years later, we still get tickled that an idea that was laughed at by others has become not only our family favorite but a favorite of many of our customers as well.

Our Family Tradition to Yours

My mother did not know how to cook before she met my father. Growing up very poor as a sharecropper’s daughter, basic food items were not very plentiful, so she never learned how to make many items. However, as she learned how to cook, she started really liking cookbooks, and she would collect many of them to cook at home. My father would come home and modify almost every recipe.

The chicken salad was one of her favorite recipes, but my father didn’t want just to put a chicken salad scoop on a plate like so many others. He originally had the idea to add the chicken salad scoop to a cantaloupe half, however he did not like the flavor profile.

That’s when he came up with the idea of trying it in a pineapple and that was perfect. The secret: it has to be a Gold pineapple—not a yellow one!

Now he had his dish. And since it automatically comes with a cup of “The soup”, how can it go wrong?

This is one of those quick pick up lunches that the family grabs all the time. We just get a scoop in a go cup and eat it at our desk in the office or in the car (better than texting)

Some people eat the pineapple with it and others do not.

Which type of person are you?

Our Family Tradition to Yours

My father was opening Demos’ on a budget and had to make a lot of decisions that on paper were not good but ended up working out for us. One of these was our lasagna. He wanted a lasagna on the menu, but outside of eating it in other restaurants, we never ate it at home. He had no idea how to make the lasagna. He figured he would figure it out in time to get open.

However, due to having to learn how to run a full- service restaurant, which he never operated before, handling construction issues, and working with staff on training them to cook product which he had never made in a commercial environment before, he could never get the lasagna recipe right. Each one he made was not good, or at best, not quite right.

RECIPE: HOMEMADE BAKED LASAGNA

With training happening, and no good recipe in sight, he panicked and ordered hundreds of frozen store-bought lasagnas to serve in the meantime.

However, shortly before we opened, he was able to perfect the recipe and we were able to serve our lasagna and never had to use the frozen store-bought lasagnas


15 No-Fuss Backyard BBQ Side Dish Recipes

Those with a creative eye know firsthand that inspiration is all around us. Whether you're energized by the earth tones of nature, a color-filled walk through a local farmer's market, or even by a quick scroll through Instagram, you never know what might spark a new creative project.

In the spirit of inspiring your next masterpiece, we're excited to partner with Bounty to fuel the next generation of artists and designers forward by launching a national design competition. We're calling on graphic designers to apply for a chance to see their work featured on a new Brit + Co and Bounty paper towel collection, set to launch in 2022.

Aside from the incredible exposure of having your illustrations on paper towels that'll be in stores across America next year, you'll also receive $5,000 for your art a scholarship for Selfmade, our 10-week entrepreneurship accelerator to take your design career to the next level (valued at $2,000) and a stand alone feature on Brit + Co spotlighting your artistry as a creator.

The Creatively You Design Competition launches Friday, May 21, 2021 and will be accepting submissions through Monday, June 7, 2021.

APPLY NOW

Who Should Apply: Women-identifying graphic designers and illustrators. (Due to medium limitations, we're not currently accepting design submissions from photographers or painters.)

What We're Looking For: Digital print and pattern designs that reflect your design aesthetic. Think optimistic, hopeful, bright — something you'd want to see inside your home.

How To Enter: Apply here, where you'll be asked to submit 2x original design files you own the rights to for consideration. Acceptable file formats include: .PNG, .JPG, .GIF, .SVG, .PSD, and .TIFF. Max file size 5GB. We'll also ask about your design inspiration and your personal info so we can keep in touch.

Artist Selection Process: Panelists from Brit + Co and P&G Bounty's creative teams will judge the submissions and select 50 finalists on June 11, 2021 who will receive a Selfmade scholarship for our summer 2021 session. Then, up to 8 artists will be selected from the finalists and notified on June 18, 2021. The chosen designers will be announced publicly in 2022 ahead of the product launch.

For any outstanding contest Qs, please see our main competition page. Good luck & happy creating!


A quick note about humidity… If you live in a dry climate consider covering the bowl with plastic wrap while the dough rests overnight to keep moisture in there. A damp towel, as recommended in the instructions, can dry out overnight and there is nothing more frustrating than when the top of your dough develops a scab (from lack of moisture). I hate to recommend plastic wrap, so if you can come up with another way to keep it sealed, use that and let me know in the comments below so we can help others.


Watch the video: Debate: Hitchens V. Hitchens (August 2022).