Adding Value with Portioned Seafood Cuts

March 31, 2023

Restaurants are seeing lots of movement and volume. As the summer months draw closer, those hungry guests are going to crave a little surf with their turf. But the preparation of seafood takes time and skill that most food-service establishments just don’t have right now, due to post-Covid labor shortages. So, what’s a Chef to…

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Dive Into Our Specialty Seafood

February 24, 2023

Need to set your menu apart but are struggling to find cuts with center-plate potential? It’s time to take to the water. The growing American seafood market is estimated at $6.4 billion, driven largely by the restaurant industry. This means that guests are ready for a sea-faring menu, especially if it’s a delightful and surprising…

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5 Ways to Make Ends Meat

December 5, 2022

The market is on fire right now – and not in the delicious, seared steak way… If you feel like things are constantly changing, well, it’s because they are. Thanks to seasonal market fluctuations and inflation, served with a side of drought and rising labor costs – it seems like every day there’s a new…

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Beef up on your Wagyu knowledge

October 27, 2022

The difference between Japanese, Australian, and American Wagyu.   Think about your menu. What sets you apart? Is it unique flavor combinations? Your presentation skills? The quality of your ingredients? One thing that we know that will keep the customers coming back through your door is best-in-class protein. And when it comes to the best…

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Halperns’ Partners with La Bodega

July 31, 2020

Halperns’ is excited to partner with La Bodega, a purveyor of fine wines, spirits, meats, and cheeses, of Santo Domingo in the Dominican Republic. La Bodega was founded by M.G. Cuesta and is part of the CCN group. They feature a wide selection of imported wines and spirits as well as a wide variety of…

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Interview with Chef Ryli Vissers from The University of Notre Dame

February 5, 2020

What was your path to the Chef that you are today? I grew up in Appleton, Wisconsin surrounded by Midwest comfort food.  Stews, braised meats, fried fish on Fridays, prime rib Saturdays and broasted chicken Sundays.   I love the way food brings people together. When I was 16 I washed dishes in a restaurant.…

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Interview with Chef Lilah Plaggemars from Bowdie’s Chophouse

January 6, 2020

Today Chef Lilah Plaggemars from Bowdie’s Chophouse stops by for an interview. She graduated from the Secchia Institute for Culinary Education. As the executive Chef of Bowdie’s Chophouse, all of her culinary worlds come together: the best ingredients, excellent service, and gourmet desserts. What was your path to the Chef that you are today? I…

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Interview with Chef Jody Brunori from The Laundry in Fenton, Michigan

December 5, 2019

Today, Jody Brunori, Executive Chef at The Laundry, Fenton, MI , stopped by the blog for an interview. She has been at The Laundry for the past decade and recently appeared on Guy’s Grocery Games on the Food Network. In 2016, she was nominated for a James Beard Award, and is an alumnus of the…

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Chef Gathering in New Orleans

November 15, 2019

On Wednesday, November 13th, Halperns’ had a chef gathering in New Orleans hosted by Chef Nick Lama from Avo Restaurant. The gathering included Scott Grieve from Gourmet Kitchen, Ryan Shinoki from Pacific Plaza Caviar Presentation, Bob Ambrose from Bella Bella Gourmet, Marco Mocellin from Taste of Real Italy, Linden Cowper and Brad Starnes from W.…

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Interview with Chef, Pano Karatassos

October 28, 2019

Today, Pano Karatassos, the executive chef at Kyma and corporate chef for the Buckhead Life Restaurant Group, stops by the blog for an interview. Recently, he appeared on the show, Beat Bobby Flay (and he beat him!), and his book, Modern Greek Cooking, has been available since 2018. He is well known for his Greek…

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