We went to Newburyport this weekend. We took a pic inside the dog food store called "Just Dogs Gourmet ", the owner is Judy Hoover. This store is so quaint, it also happens to be the place where we purchased Clippers cake. I must say this, it was pretty funny when we walked in and Judy walked over to us, then looked directly at Clipper,smiled and said "hey buddy how was your birthday"? She is awfuly nice and she took time out to show us the picture she took of Clipper on her website. She also, metioned to us this she will have web presence soon!
Just to let the reader know there is a kitchen at the establishment and freshed baked items are made daily and cakes are made to order. All of her products are 100% organic with no preservatives or additives. Although, just be prepared, there are so many items to choose from that I would suggest for those first timers, why not just purchase a variety pack of her homemade cookes?
Monday, May 31, 2010
PICS OF NEWBURYPORT "JUST DOGS GOURMET "SAT 5/29/10 `CHEF SAMBFD
We went to Newburg this weekend and this is inside the dog food store called Just Dogs Gourmet ". This is where we purchased Clippers cake and I must say the owner Judy Hoover is wonderful. She has a kitchen in her establishment and she bakes her items daily and they are fresh to purchase. The dog food items are 100% organic with no preservatives or additives and there are so many items, and I would suggest you try a variety pack !
Wednesday, January 20, 2010
CHECK OUT MY BLOG..HERE'S A SNEAK PREVIEW!!
It' s all about the food, but ask anyone in the industry there is a technique to creating a recipe which can be used on a variety of menus for mass production. So can you tweak a recipe to fit the high standards needed in volume cooking?
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To find out more, please sign up and follow me on my blog.
When you take an ordinary recipe and you extend it to a higher volume you need to be wary on the amounts used. So do not assume if a recipe for example calls for 1 tablespoon of oil that you would just double that ingredient. There is a unique method to expansion and it really does come down to that ole adage there is a "science to cooking". The final product will be compromised if you do not follow some important guidelines when you are translating your recipes into high volume. In my next article I will outline some of those rules and tips when it comes to recipe conversions.
- Please check out my website to learn more about me and my personal services and unique recipes that I have created : www.bostonfooddesign.com
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