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SUNDAY MORNING SCONES
March 1st, 2023
We’re thrilled to introduce the newest addition to our culinary family: Chef Steve Madonna. Formally trained in both Italy and the United States, as well as having worked for Wolfgang Puck, Chef Steve brings an extensive set of connections and culinary knowledge to our already stacked chef roster. Featured in this month’s issue is one of Chef Steve’s favorite recipes for making memories at home with your loved ones.
1 3/4 Cups AP Flour
1 T Baking Soda
3 T Sugar, granulated
1/2 tsp Salt
5 T Butter, unsalted
1 cup Heavy Cream
As needed Sugar in the Raw
- Preheat your oven to 425°F
- Measure and place all the dry ingredients into the bowl of a food processor.
- Cube the butter and add to the dry ingredients - pulse 2 - 3 times to incorporate the butter.
- Transfer to a bowl and add the heavy cream
- Bring together but do NOT over mix
- Adjust with a touch more heavy cream or milk if the dough is a bit dry.
- Push into a 1 - 1.5 inch high circle
- Cut in half, then each half in half, then each quarter in half to get eight equal "wedges."
- Brush the top of each scone with heavy cream (drained from the container after you measured your 1 cup above)
- Sprinkle with Sugar in the Raw
- Bake for 12 minutes - Rotate - Bake for an additional 3 - 5 minutes as needed.*
- Cool slightly - enjoy while still warm with your favorite Jam, jelly, or butter.
*Please note that oven times will vary.
Steve Madonna
Director of Culinary R&D
October 19, 2022 Pumpkin pie is a nostalgic menu item and my personal favorite when it comes to fall and winter menus, as it goes hand in hand with a traditional Thanksgiving or Christmas feast. We elevate the nostalgia by turning this must-have holiday dish into a clarified cocktail that leaves your taste buds as curious as your eyes. We get adventurous as we replace expected visual elements with an ice-cold glass of clarified liquors infused with pumpkin pie. This cocktail defies all visual expectations, while leaving your sense of smell and taste immersed in a seasonally nostalgic experience.
October 19, 2022 Canada is well known for many things. Hockey, snow, maple syrup, and a few other stereotypical but somewhat accurate concepts may immediately come to mind. What you may not know, though, is how invested we are in the snacks that we consume. Compared to the U.S., sure, we are no match for the quantity and variety offered in the land of the free, home of the snacks. However, what we know in our hearts is that Canada has a long-standing, tried-and-true, flawed, yet beloved top-notch snack game. I’m talking about comfort foods that have become so integrated and so established that they are classified as cult-favourites—and no, I did not spell favourites incorrectly. You are about to see a lot more of the letter “U” in this article. Sorry! The great Canadian snack game is easy enough to understand. You think of a flavour and either slap it on a potato or pair it with chocolate. Snacking has always been a huge part of Canadian food culture, but it is only going up from here. To put it lightly, the past few years have been tough on everyone around the world, and Canadians have chosen to increase their spending on snacks by 67% as an indulgence or, personally, as a coping mechanism. In no way, shape, or form am I claiming to be a culinary expert somehow employed in the field of Finance, but I have eaten a lot in my life and right now, I’m the best and/or only Canadian guide you’ve got. Let’s get into the details:
By Tim Bade – August 24, 2022 Recipes are like songs. They define moments, set the mood, and the favorites always create lasting memories. The best chefs and culinarians have found their go-to recipes and built thriving businesses around them over the years. Like music, recipes can be reborn, changed, and remixed. Perhaps it’s a new twist on an old favorite or combining a new trend with a classic twist. A great recipe is about creativity and originality, and the best can stand the test of time. But in foodservice, many of the best recipes are lost. They are invented by culinarians in the kitchen, often on the fly. Sometimes they are written on napkins, sticky notes, or filed away in the recesses of computers. They’re not always documented and stored in a manner that makes them easy to locate. Just think of all the recipes you’ve written over the years. Wouldn’t it be great if you could go back and dig through them, restore them, and even update them with new and different ingredients? That’s why we created Whipstir™, an easy and intuitive recipe database built for the way culinarians work. Entering a recipe in Whipstir™ is fast and easy, and having the database password protected ensures your recipes are safe and secure. With Whipstir™, you’ll never worry about losing new ideas and tried and true recipes again––now that’s music to any chef’s ears. The Whipstir™ database allows you to search, filter, and find recipes and share them with others on your team. The built-in workflow management system is ideal for collaborating in real-time from different locations. Easily create new collections to help organize your recipes into categories and download or email them directly from the interface. Whipstir™ was designed for chefs by chefs to store and protect your best culinary masterpieces. After all, your job is to imagine and create what’s next in the kitchen. Leave the rest of the work to Whipstir™! You can learn more about Whipstir™ and schedule a free demonstration at whipstir.com .
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