We’d Menu That
Chef Manager Chef A.J. Moll, CFPM Spring is Here! Let’s Menu It!
Combining local ingredients with mainline grocery will give your menu the fresh pop your customers crave. Currently on my mind is fresh salads that combine citrus, herbs and fish or chicken. Instead of purchasing premade dressings, you can easily create your own, it will not only be fresher and lower cost, but you will have a signature sauce that no other operator has. Folks who know Chefs intimately know that we don’t always follow recipes, at least not on paper. So, rather than submitting a written recipe, I’d like the reader to get a feel of what is happening in my head. This is how I create a menu item. First pick a protein, and think about the flavor it imparts. Perhaps chicken breast or tilapia is your choice, those items are a blank slate, feel free to add any profile you like. Maybe you’ll choose tuna or salmon, then you’ll want to incorporate an acid and a punchy herb to balance out the flavors these species have. Now pick a lettuce, romaine can be slightly bitter, arugula is peppery, and bibb lettuce is buttery, think about what flavor you want to create. Next pick a veggie or two, or three, or just go crazy with a combo. Asparagus works well with lemon, radish adds a bite, and broccoli can take on whatever you throw at it. Sometimes I roast or grill the veggies to change the flavor and texture, if you have never cooked a radish you don’t know what you are missing. Finally, it’s time to think dressing. I follow a simple ratio of 1 part oil to 1/2-part acid, to 1 part herb and spices. A blender like a vita mix is indispensable at tearing through fresh herbs like basil, parsley, or cilantro, and you will have dressing in less than 8 seconds. The most important tip is to taste, taste, taste. Does it need more acid? Add some lime or vinegar. Too peppery? Add some local honey. Dressing falling flat? Go ahead and add a little salt. Lastly, arrange your salad artfully and get ready for sales to increase. Following this simple guide will keep your customers coming back for more.
It’s time to start thinking about local foods, fresh grown herbs, and spring vegetables. Between COVID and the long harsh midwestern winter, I just can’t wait for spring and to menu it. Local food will not only make your food taste fresher, and your customers happy, but your budget will be happy too. By incorporating spring foods, you will also help lower the impact on the environment. Less miles traveled from the farm, is less gas burnt on the highway to deliver your sundries. When I think spring, the first thing that comes to my mind is asparagus, local grown lettuce, and fresh juicy strawberries.
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Top: Ahi tuna poke bowl with sesame ginger dressing Left: Minted chicken tabouli with craisin
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Right: Baja salmon with cilantro lime dressing
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Chef A.J. Moll, CFPM
Chef Manager for Canteen Dining, Compass Group at The Saul Mirowitz Jewish Community Center, St. Louis Missouri
Chef Moll has held his current position for the past 9 Years. Prior to working in K-12, he worked in Business and Industry accounts and Retail Grocery in Deli/Seafood/Bakery. Chef A.J. trained at The Army’s Culinary School, The Quartermaster School, Ft. Lee, Virginia where he graduated Class Valedictorian. He loves his current position because not only is he the School Chef, he is also the proud father to two of the students. Follow Chef A.J. on Instagram @Chef_AJ_Moll
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