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Hibachi Restaurants – Good Times and Great Food

Hibachi Restaurants – Good Times and Great Food

 

In Japanese culture, hibachis are containers that are made of heatproof material and hold burning charcoal. Surprisingly, they traditionally aren’t used for cooking. But in the United States, hibachi is associated with drop-in Teppanyaki griddles that are commonly integrated into dining tables. Many diners gather around the table to watch a master chef not only cook on these griddles, but also perform. Popular throughout the country, Hibachi-style restaurants offer unique, interactive dining experiences. The following are just a few reasons why Hibachi restaurants are so popular:

 

Community

 

hibachi restaurants - community

 

A hibachi restaurant table fosters community like few dining experiences can. You’ll sit down with a large group that consists of either friends, family, or total strangers. Diners share meals, toast drinks, and excitedly cheer on the master chef who performs right in front of them. Great for meeting new people or catching up with old friends, this type of atmosphere ideal for a social night out at a restaurant.

 

Fire

 

hibachi restaurants - fire

 

The cooking of each hibachi meal starts the same way: a chef uses a squeeze bottle to cover the griddle with oil then ignites it all in one glorious inferno. Diners “Ooh” and “Ahh” at the flame that signals the beginning of their meal experience. Once the fire dies down, a chef does what he does best: cook with the dramatic flair of a Broadway performer.

 

Theater

 

hibachi restaurants - theater

 

The master chefs who operate the Teppanyaki griddles at hibachi restaurants are more than just skilled chefs. Cooking with style, these chefs boast enough charisma to keep diners captivated by their theatrical performance. Whether they’re igniting fires, creating onion volcanoes, juggling turners, cracking jokes, or catching food atop their chef hats, hibachi chefs are showmen who know that providing delicious food is only half their job. If you like attempting to catch food or sake in your mouth—or watching other people attempt to catch food or sake in their mouths—the opportunity will surely arise at a hibachi restaurant.

 

Sake

 

hibachi restaurants - sake bottles and cups

 

Where there’s hibachi, there’s almost always sake. Also known as Japanese rice wine, sake is the national beverage of Japan and more similar to beer than wine in how it’s prepared. The beverage usually comes in authentic sake cups and bottles that are white, ceramic, and have a distinctly Eastern style. Sake can be served chilled, heated, or at room temperature. The proper serving temperature usually depends on the exact type of sake being consumed.

 

Culture and Décor

 

hibachi restaurants - culture and decor

 

Hibachi restaurants are usually steeped in traditional Japanese culture. Minimalistic architecture is accompanied by traditional ornaments and color schemes. Delicate lighting enables patrons to focus entirely on their meal, their fellow diners, and the experience. Hot towels that have been warmed via towel steamers can be found at many of these establishments. Some meals also come with Chinese soup spoons and sauce dishes that include several distinct sauces. Whether you prefer soy sauce, duck sauce, or hot and spicy sauce, there will be something that satisfies your particular taste.

 

Educational

 

hibachi restaurants - chef

 

Watching a professional chef work his magic right in front of you helps demystify the cooking process a little bit. While you might not quite be able to put on the same type of show as these highly skilled chefs, you can surely pick up a tip or two that’ll help you cook in your own kitchen. Even if you’re too busy chatting with friends or drinking sake to pick up on any game-changing skills, you’ll at least be able to see with your own two eyes that there’s nothing overly complicated about cooking hibachi-type dishes.

 

Delicious Meals

 

hibachi restaurants - delicious meals

 

Hibachi meals usually start with either white or fried rice. Rather than watch the rice warm in a commercial rice cooker, you’ll get to see the chef cook rice right on the Teppanyaki griddle. Next up are noodles and some type of protein-dense dish: chicken, pork, beef, and fish are all common choices. Finally, a serving of vegetables adds some nutritional punch to the meal.

 

 

There are plenty of reasons to eat at any hibachi restaurant. If you’re looking for a delicious meal and a fun time out with friends, you can’t go wrong by opting for hibachi.

Top Reasons You'll Love Vulcan's New VEG Gas Fryer

Top Reasons You'll Love Vulcan's New VEG Gas Fryer

 

New from Vulcan: an ENERGY STAR® certified 35-pound value gas fryer. What’s all the hype about?  Read below for the top reasons why every foodservice operator needs a VEG fryer in their kitchen.

 

High Productivity

The VEG fryer is ideal for cooking frozen appetizers, French fries, wings and much more.  With a production capacity of 56.8 lbs./hr., the VEG cooks 10 lbs. more per hour than a standard economy fryer.  That results in more fried products per hour with faster ticket times for your customers. 

 

vulcan chart

 

Energy Efficiency

The VEG gas fryer has a cooking efficiency rating of 50%, meaning it meets the requirements to earn ENERGY STAR® certification.  Not only do energy efficient fryers offer shorter cook times and higher production rates, they save money on your utility bill.  The ENERGY STAR website states, “A standard sized electric fryer that has earned the ENERGY STAR can save 2,390 kWh/year. This equates to a savings of $245 annually on your utility bill.”

Source: https://www.energystar.gov/

 

Value Pricepoint

Vulcan’s VEG fryer is an efficient and productive fryer.  What makes it even more appealing?  It is available at a competitive and value price.  Add in the potential rebate savings for being ENERGY STAR® certified (up to $1900 in some states) and you’re walking out the door paying less for the VEG fryer than a standard economy fryer.  Now that’s getting a deal!

 

Free New Equipment Checkout

As a bonus, the VEG comes with a New Equipment Checkout by Hobart Service free of charge. This means a Vulcan product expert will ensure that the fryer has been properly installed (assembled, leveled, connected, adjusted, calibrated, etc.) and is operating correctly.  This results in a greater piece of mind for the kitchen operator, as well as reduced service calls.

To learn more about Vulcan’s ENERGY STAR certified, VEG gas fryer, click here.

 

Most Unique Restaurants in the U.S.

Most Unique Restaurants in the U.S.

 

Dining out at a restaurant with friends and family is one of life’s greatest pleasures. Everyone has his or her favorite spot—whether that’s a cheap hole in the wall or an elegant but pricy restaurant. But some people crave—above all else—new experiences at interesting establishments. The following is a list of just some of the most unique restaurants in the United States.

 

The SafeHouse – Milwaukee, WI – Chicago, IL

 

most unique restaurants in the u.s. safehouse milwaukee

 

This secret agent-themed restaurant provides an interactive dining experience that’s not found anywhere else. Requiring diners to say a top secret password to gain entrance, the SafeHouse also allows customers to earn their way into the restaurant by doing something silly. Patrons at the bar watch a TV that displays customers attempting to gain clearance by dancing, hoola hooping, or clucking like a chicken—all in the name of fun.

Once inside, diners get to experience moving walls, rotating tables, spy-themed memorabilia, and a cell door from a KGB prison. Martinis at the SafeHouse are shaken—not stirred—by being sent through a 600 ft. nomadic tube that travels around the bar. Secret passages, entrances, and exits fill the restaurant, always keeping patrons on their toes. While the SafeHouse’s menu only consisted of bar food when the establishment first opened, the restaurant has evolved to offer delicious fresh Atlantic salmon and ethnic foods like Bangkok Chicken Satay.

The SafeHouse in Milwaukee has been a pillar of the community since 1966. However, David Baldwin—the restaurant’s founder—retired in 2015 and sold the restaurant. Consequently, a SafeHouse opened in downtown Chicago earlier this year. By all accounts, the Chicago restaurant is just as impressive as the original in Milwaukee.

 

Ninja New York – New York, NY

 

most interesting restaurants in the u.s. - ninja new york

 

Serving traditional Japanese dishes and sushi, Ninja New York provides diners with a distinct setting that transports them to a different time and place. The restaurant’s interior is meticulously designed to reflect a ninja village of feudal days, giving the restaurant a one-of-a-kind ambiance. Featuring stone walls, mysterious mazes, clever contraptions and magicians, this underground eatery requires its servers to dress as ninjas. Make sure to keep an eye out for them, as the ninja servers are notorious for sneaking up on diners.

 

Bors Hede Inne – Carnation, WA

 

most unique restaurants in the u.s. - bors hede inne

 

Located in Camlann Medieval Village, which recreates rural life in 14th century England, the Bors Hede Inne gives diners the opportunity to eat a meal that would have been served hundreds of years ago. The restaurant uses recipes directly from medieval cookbooks, offering rust stones, salad, fenberry pie, salmon, roast pork, and chicken. Servers always dress, speak, and act in the character of a medieval inn-keeper. While cell phones and forks are strictly forbidden, spoons and knives are available for use. A mistrel intermittently serenades diners during meals with traditional music. Eating at the Bors Hede Inne is a sure-fire way to have a distinctly unique dining experience.

 

Opaque – San Francisco, CA – Los Angeles, CA – San Diego, CA - New York, NY – Dallas, TX

 

most unique restaurants in the u.s. opaque restaurant

 

Opaque offers a pitch-dark setting combined with delicious food. The idea is that since a patron can’t see, his sense of taste will heightened—allowing him to better appreciate the restaurant’s food. Servers at Opaque are all blind or sight impaired, making them uniquely qualified to help patrons navigate this “Dining in the Dark” experience.

After starting as a west coast phenomenon, Opaque soon moved to Dallas and New York City. But even before it hit the west coast, dining in the dark was popular in European cities like Berlin, Paris, and Vienna. Not only does the dark setting enhance the flavor of food, but it also minimizes distractions and allows for great conversation between diners.

 

The Varsity – Atlanta, GA

 

most unique restaurants in the U.S. - the varsity

 

Ubiquitous throughout Atlanta, The Varsity is a 7-restaurant chain whose main branch is the largest fast food drive-in restaurant in the world. Spanning five blocks, this juggernaut of a fast food joint can seat over 800 customers inside and has space for about 600 cars. It serves all-American meals like hot dogs, burgers, sandwiches, and chicken. The Varsity initially targeted college campuses but soon evolved into something much bigger. Attracting U.S. presidents like Jimmy Carter, George H.W. Bush, Bill Clinton, and Barack Obama while they were in office, the fast food chain is known for its unofficial slogan of “What’ll ya have?”   

 

The White Horse Tavern – Newport, RI  

 

most unique restaurants in the u.s. - the white horse tavern

 

The oldest bar in America, the White Horse Tavern was built in 1652 and founded in 1673. With a rich history that includes sheltering pirates, this tavern briefly became a boardinghouse before falling into disarray and being restored as a bar/restaurant the 1950s. Today, the two-story watering hole serves delicious food on both floors. Its bar is still going strong, offering drinks like the Darn and Stormy—which combines Gosling’s Dark Rum and ginger beer. The White Horse Tavern deserves to be on the bucket list of every serious bar enthusiast.

 

The Airplane Restaurant – Colorado Springs, CO

 

most unique restaurants in the u.s. the airplane restaurant

 

This aviation-themed restaurant is the perfect dining establishment for airplane lovers. With room for 42 diners inside a Boeing KC-97 that was built in 1953, The Airplane Restaurant is also somewhat of an aviation museum. Hundreds of pictures, artifacts, and memorabilia are scattered throughout the restaurant. If you have time, make sure to stop by the cockpit for an impressive look at where the pilots used to operate the aircraft.

 

The Catacombs – Mount Joy, PA

 

the catacombs

 

This unique restaurant is located in a stone-lined vault that’s 43 feet below street level. Part of the historic Bube’s Brewery, the Catacombs offers an upscale dining experience along with a large selection of cocktails and wines. A rotating selection of house-brewed and draft beer is also available. Before sitting down to eat, you’ll be given a brief educational tour of the brewery. With both traditional and gourmet dishes on the menu, the Catacombs has something for everyone.

 

 

These are just a few of the most unique restaurants in the United States. If you’re looking for a truly distinct experience, you can’t go wrong with any of these options. There are surely hundreds of more unique restaurants around the country that aren’t listed here, so make explore other options as well.

8 Crazy Food Challenges in Restaurants Around the U.S.

8 Crazy Food Challenges

 

Have a big appetite? Ever feel like no matter how much you eat, your stomach always wants more? Well if the following crazy food challenges can’t satisfy your appetite, nothing will! Put your stomach to the test by attempting to complete one or multiple of these eating challenges.

 

The Kitchen Sink Challenge – The San Francisco Creamery Co. – Walnut Creek, CA

 

8 crazy food challenges - kitchen sink challenge

 

The Kitchen Sink is a decadent creation that’s made with 8 scoops of ice cream, 8 servings of toppings, 3 bananas, a mountain of whipped cream, and topped with chopped toasted almonds and cherries. A popular choice for birthdays and other celebrations, the intimidating ice cream sundae is ordinarily recommended for up to 6 people. It costs $49.95 and is so big it’s served in an actual sink. For those daring enough to tackle the whole sink by themselves, free ice cream for a year awaits.

The rules are simple: an eater has 30 minutes to consume every last drip of ice cream. Once eating has begun, bathroom breaks are off limits. So make sure to go beforehand. An employee will monitor the challenge, updating eaters on the amount of time remaining. Should you emerge from the challenge victorious, you’ll be entitled to a free ice cream sundae each day for the next year. Unfortunately, the sundaes are non-transferrable, and only the winner can redeem them.

 

The Mt. Olympus Challenge – Clinton Station Diner – Clinton, NJ

 

8 crazy food challenges - mt. olympus challenge

 

This 50 lb. burger gives you and four of your most ambitious friends the opportunity to demonstrate appetite supremacy. If your team can successfully devour the $130 burger in under 3 hours, it will come free of charge. If you don’t know four other eaters who can measure up to your own high eating standards, there are smaller—yet still comically large—burgers at the Clinton Station Diner. The Zeus weighs 7 lbs. and is free if you finish it in less than three hours, while the Atlas weighs 3 lbs. and is free if finished in 2 hours or less. These burgers can also be eaten with a partner, but you’ll have half as much time to finish them.  

 

Big Fat Fatty – Fat Sal’s Deli – Multiple Locations, CA

 

8 crazy food challenges - big fat fatty

 

An exercise in gluttony, the Big Fat Fatty from Fat Sal’s Deli can be had for $49.99. If you can consume the enormous hoagie in 40 minutes or less, it’ll be on the house. The sandwich weighs 12 pounds and features cheesesteak, pastrami, chicken fingers, bacon, mozzarella sticks, fried eggs, jalapeno poppers, fries, onion rings, chili, cheese burgers, and sauces—all stacked atop a 27-inch piece of garlic bread. While few people have ever finished the sub, those who did were allowed to create and name a custom sandwich for Sal’s menu.

 

The 7-Pound Breakfast Burrito Challenge – Jack-N-Grill – Denver, CO

 

8 crazy food challenges - 7 pound burrito challenge 

 

This mammoth Tex-Mex inspired breakfast burrito measures 12"L x 6"W x 4"H and weighs in at a hefty 7 lbs. About 1 out of every 20 brave souls who attempt to eat the burrito succeeds, getting the burrito for free and earning a spot on the Jack-N-Grill’s Wall of Fame. The breakfast burrito consists of 5 lbs. of hash browns, 12 scrambled eggs, a whole onion, and fire-roasted green chilies. Topped with New Mexico pork green chili and cheese, this $24 burrito is the breakfast of competitive eating champions.

 

72 Oz. Steak Challenge – The Big Texan Steak Ranch – Amarillo, TX

 

8 crazy food challenges - 72 oz. steak challenge

 

While this is not the toughest food challenge on the list, it’s certainly the most well know. Around since the 1960s, the 72 Oz. Steak Challenge skyrocketed in popularity during in the early 1990s. In addition to putting down the huge steak, eaters are also required to consume a buttered roll, shrimp cocktail, baked potato, beans, and a salad—all in under one hour. The side dishes allegedly arose from a steak-eating contest that The Big Texan Steak Ranch held in the 1960s. After scarfing down two 1 lb. steaks in the first ten minutes, the contest winner requested the aforementioned side dishes before eating more steak.

Winners of the Steak Challenge get listed on the 72 Oz. Hall of Fame and receive a full refund for the meal. Those who are unable to finish lose the $72 they paid up front. It’s not necessary to eat the fat, but the restaurant will serve as final judge regarding what qualifies. Eaters are permitted to bring home leftovers should they not finish the steak.

 

The Inferno Bowl Challenge – Nitally’s ThaiMex Cuisine – St. Petersburg, FL.

 

8 Crazy Food Challenges - inferno bowl at Nitally's

 

For eaters who like to test their sweat glands in addition to their stomachs, the Inferno Bowl is the perfect crazy food challenge. Offered by Nitally’s ThaiMex Cuisine, the Inferno Bowl features 48 oz. of soup that’s made from ghost chili and fully capable of setting taste buds ablaze. It must all be consumed in a half hour or less, and eaters are allowed to use ice to cool down the soup’s temperature during the first five minutes. After remaining undefeated through its first 221 challengers, the contest increased its initial $100 prize to $1500 when it became apparent the people were overmatched. That’s when a local man concocted a scientific approach that would redefine what was possible.

 

After making quick work of the soup’s solid peppers, the man transferred whatever liquid remained into an empty 2 liter bottle. He quickly chugged the bottle, and the rest is history. The man was not able to keep the soup down for long, leading the restaurant to consider whether challengers should have to retain the food for at least 15 minutes. Thankfully, the challenge is held outdoors to avoid making a mess inside the restaurant.  

 

Boss Hog 28" Pizza Challenge – Boss’ Pizza & Chicken – Sioux Falls, SD

 

8 crazy food challenges - boss hog pizza pie

 

Pair up with your hungriest friend and try to take down this 10 lb. pizza pie. With a 28" diameter, the pie comes with at least three toppings. If consumed in an hour or less, you and your partner receive the $48 pizza pie for free, $200 in restaurant gift certificates, and a spot on the restaurant’s wall of fame.

 

The Bacon Bomb Challenge – Paddy’s Long – Chicago, IL

 

8 crazy food challengs - bacon bomb challenge

 

Intended to serve 6-8 people, this 5 lb. bacon bomb is made of ground sausage, pork, and beef—all wrapped in brown sugar bacon. The bacon bomb is slow cooked on a pig roaster and must be consumed with fries or potato salad in 45 minutes or less. As of September 2015, only 9 people had successfully completed the challenge. For emerging victorious against this crazy food challenge, eaters receive a free t-shirt, a spot on the restaurant’s wall, and the bacon bomb ($70) free of charge.

 

A Nathan’s Hot Dog Eating Contest History Lesson

A Nathan’s Hot Dog Eating Contest History Lesson

 

nathan's hot dog eating contest stage

 

Independence Day marks the birth of American as a nation. It’s a celebration that often features fireworks, barbecues, swimming pools, friends, and family. But for some people, the Fourth of July is serious business. The Nathan’s Hot Dog Eating Contest returned yesterday for the 101st time. Some of the world’s most ambitious competitive eaters gathered on Coney Island in Brooklyn, NY to test the limits of the human body, mind, and soul. Thousands of eager spectators flocked to Brooklyn to experience the spectacle, and around one-million fans watched the event on TV from the comfort of their own homes.

 

The Birth of a Legend

 

nathan's hot dog eating contest history lesson

 

 

 

 

 

 

 

 

 Urban legend has it that on July 4, 1916, four immigrants got into an argument about which one of them was the most patriotic. To settle the dispute, they all agreed to a hot dog eating competition that would once and for all decide which one of them was the ultimate American patriot. Since then, the hot dog eating contest has taken place every year except 1941 and 1971. The contest was cancelled in each of those years as a protest against war and political unrest, respectively.

 

The Next Level

 

nathan's hot dog eating contest crowd

 

Although the Nathan’s Hot Dog eating contest had already been around for over 80 years, it wasn’t until the turn of the Millennium that its popularity skyrocketed. Renowned competitive eater Takeru Kobayashi played a pinnacle role in the contest’s success, eating nearly double the previous world record of 25.5 hot dogs and capturing his first victory in 2001. The Japanese sensation went on to win six consecutive contests from 2001-2006. Kobayashi’s training and eating techniques would revolutionize the sport, leading to influx of other talented eaters who would eventually challenge his dominance.

 

kobayashi

 

In 2011, the first Nathan’s Hot Dog Eating Contest for Women was introduced. Before then, women always competed with the men. $20,000 in prize money is allocated to both the men and women eating competitions. The prize breakdown is as follows:

1st Place: $10,000
2nd Place: $5,000
3rd Place: $2,500
4th Place: $1,500
5th Place: $1,000

In addition to cash, first place receives a championship belt and trophy. The men’s belt is mustard-yellow, while the women’s belt is pink. 

 

The Calm Before the Storm

 

nathans hot dog contest weigh in

 

The days leading up to each Nathan’s Hot Dog Eating Contest are dominated by excitement for the upcoming event. The New York City mayor makes an appearance at a public weigh-in, where some eating contestants wear extravagant costumes and wild makeup. The festivities continue on the morning of the event, when all eaters board the “bus of champions” and make the trek to Coney Island. Upon arrival, the eaters are introduced independently and draw passionate applause from the crowd. Multi-time contest winner Joey Chestnut routinely makes his entrance atop a sedan chair.

 

joey chestnut entrance

 

Hot Dog Eating Wall of Fame

 

Any competitive eater worth his or her salt knows the only true way to eating immortality is to secure a spot of the Hot Dog Eating Wall of Fame. Located on the same ground where the annual contest takes place, the wall commemorates past contest winners and features a clock that counts down the minutes until the next contest.

 

 nathans wall of fame

 

Hot Dog Eating Controversy

 

Like other highly competitive arenas, the Nathan’s Hot Dog Eating Contest has had no shortage of controversies. On a couple of occasions, judges have had to step in and review videotape to see whether a contestant has vomited—which would automatically disqualify him. Kobayashi has been reviewed on two separate instances for a possible infraction, but the judges ruled in his favor both times.

The controversy doesn't step there for Kobayashi. After refusing to sign an exclusive contract with Major League Eating (MLE), the eating legend was not allowed to compete in 2010 and consequently attempted to rush the stage. He was arrested for the act, but a Brooklyn judge dropped all charges. In 2011, Kobayashi’s name was wiped from the all-important Hot Dog Eating Wall of Fame.

 

free kobayashi arrested

 

A 2003 experiment allowed celebrity eaters to compete against the pros. Former Chicago Bears defensive lineman Willam “The Refrigerator” Perry earned a spot in the contest be devouring twelve hot dogs at a qualifier. Unfortunately, the fridge folded under the pressure of the bright lights. He managed to eat a measly four hot dogs before waving the white flag only five minutes into the contest.

 

Rules & Contestants

 

Around twenty eaters compete for glutton supremacy. The field consists of the defending champ, winners of regional qualifiers, two wildcards, and special invitees of MLE. The wildcards are the two eaters who had the highest qualifier scores but didn’t win a single qualifier.

Contestants are allowed to have a beverage of their choice on the hand. Most eaters choose water, which has zero calories and helps enable them to stuff every last morsel of food down their throats. Condiments are also allowed, but contestants know that filling up on mustard, relish, ketchup is a less-than-ideal strategy. A scorekeeper is assigned to each eater and carefully monitors consumption. Eating penalties include a yellow card, which is issued for “messy eating,” and a red card, which is issued for “reversal of fortune”—AKA vomiting.

In the event of a tie, eaters face off against one another by seeing who can eat five hot dogs the fastest. Further ties result in contestants eating just one dog. Whoever finishes first, wins.

 

And Now - Your 2017 Hot Dog Eating Champions…

 

Defending his crown and winning his 10th contest overall, Joey Chestnut broke his own Nathan’s Hot Dog Eating Contest record by consuming a whopping 72 hot dogs in 10 minutes.

 

joey chestnut 2017 nathans hot dog eating contest champion

 

For the women, Miki Sudo earned her fourth straight victory by downing 41 hot dogs—a personal best for the New York product.

 

miki sudo 2017 nathan's hot dog eating contest chamion

 

Starting Your Own Contest

 

If your restaurant or concession stand is interested in offering hot dogs and starting an eating competition of its own, make sure to have the proper hot dog equipment. Commercial hot dog rollers are available in an assortment of sizes, and hot dog merchandisers are ideal for displaying your freshly cooked offerings. 

 

nathan's contest

Used Restaurant Equipment & Scratch and Dent Restaurant Equipment

Used Restaurant Equipment & Scratch and Dent Restaurant Equipment

 

Purchasing used or scratch & dent restaurant equipment from a reputable distributor is a great way for restaurants to save money. While used equipment has spent in time kitchens, scratch & dent items are often brand new items that were damaged during delivery. So as long as you’re not bothered by an aesthetic defect that won’t affect an item’s functionality, scratch & dent products offer phenomenal deals.

 

scratch and dent equipment traulsen

 

Selling for significantly lower prices than new products, both used restaurant equipment and scratch & dent items often perform just as well as new equipment. The money you save by purchasing these units can then be allocated toward smallwares, warewashing items, restaurant overhead, and other important equipment and accessories. Many of the items we carry are still under manufacturer warranty, giving restaurant owners peace of mind in the event of an unexpected issue.

Our catalog contains a wide variety of scratch & dent items, including products made by quality manufacturers like:

Duke, Garland, General, Globe, Grindmaster, Hoshizaki, Maxximum, Pitco, Robot Coupe, Star, Traulsen, True, Turbo Air, and more.

Whether you want a commercial fryer, refrigerator, freezer, refrigerated merchandiser, mixer, ice bin, refrigerated prep table, holding/proofing cabinet, food slicer, or a convection oven, our catalog has a used or scratch & dent item for your commercial kitchen. And the equipment we stock is always changing, so be sure to check back often if you don’t see a certain item you want. If you need something now and don’t have time to wait, email us at customerservice@culinarydepot.biz or call us at (888) 719-2831. We’ll see if we can find what you’re looking for. Also feel free to contact us if you want to come to our showroom and see a few items in person.

We often have mega warehouse sales that feature scratch and dent equipment in addition to new, open box, demo, and floor models. Check out this this web page for more details on the sale that’ll be taking place next week on July 3rd and 4th. The page is frequently updated to feature whatever upcoming sale we’re preparing for. We hope to see you at the next one!

 

4th of july sale

Best Waterfront Restaurants in the U.S.

With the summer season officially underway, people around the country are doing their best to keep cool. This means frequent trips to the beaches and lakes whenever and wherever it’s possible. The following are just some of the best waterfront restaurant in the U.S. So if you’re looking to enjoy a cool breeze off the water while dining out, try to make it to one of these spectacular spots.

 

La Mar by Gaston Acurio – Miami, FL

 

la mar

 

With a menu designed by famed Chef Gaston Acurio, La Mar offers meals that boast a bold and authentic Peruvian flavor. Overlooking both the Biscayne Bay and the Miami skyline, this stylish restaurant is known for its cebiches, anticuchos, and specialty cocktails like South American grape brandy. Indoor and outdoor seating is available, and Sundays at Lar Mar feature a unique brunch experience.

 

Lido Bayside Grill – Miami, FL

 

lido bayside grill

 

This dockside restaurant is part of the The Standard Spa/Hotel. Featuring unbelievable views, this health-conscious establishment has a Mediterranean diet-influenced menu that includes organic meats, fish, olive oil, and herbs. The restaurant’s assortment of biodynamic wines are best enjoyed during happy hour, which is daily from 4-7 PM.  Open from 7 AM – 11 PM, the Lido Bayside Grill is perfect for an early morning breakfast or a late night snack.

 

Grand Banks – New York, NY

 

grand banks

 

Located on the western coast of downtown Manhattan, Grand Banks provides a distinct setting that patrons won’t find anywhere else. Offering sustainable, wild-caught fish and local produce, the seasonal restaurant gives patrons the chance to eat and drink on a classic fishing vessel. Hand-built in 1942, the Sherman Zwicker fishing ship spent a career traveling the North Atlantic in search of fish before being restored and used as the site of this one-of-a-kind restaurant.

 

The River Café – Brooklyn, NY

 

the river cafe

 

Giving customers a gorgeous view of the Manhattan skyline, The River Café in Brooklyn prides itself on using only the freshest and infest ingredients. The restaurant’s esteemed chefs blend a wide range of cooking techniques and styles to create a modern cuisine unlike any other.  Offering breakfast, brunch, lunch, dinner, and dessert, this classy establishment maintains an elegant atmosphere by requiring men to wear jackets any time after 4 PM.  

 

Dave’s Gone Fishing – Montauk, NY

 

daves gone fishing

 

Open from 5:30 pm – 10:00 pm from May to October, Dave’s Gone Fishing offers an intimate and casual dining experience. The restaurant is located right on Lake Montauk and provides stunning views of the sunset. Featuring indoor and outdoor seating, Dave’s Gone Fishing specializes in a wide range of seafood and also offers a variety of eclectic wines. The restaurant doesn’t take reservations, so make sure to get there on the early side.

 

Bay Kitchen Bar – East Hampton, NY

 

bay kitchen bar

 

This trendy Hamptons restaurant providing a relaxing view of Gardiners Bay and specializes in delicious seafood like clams, tuna, bass, scallops, lobser, and capers. Executive Chef Eric Miller owns and operates this dock-to-table establishment. With nearly 40 years of experience as a chef, Miller secures the best seafood from local fisheries and uses his diverse knowledge to cook each dish to perfection.

 

Mar’Sel – Los Angeles, CA

 

mar'sel los angeles

 

Boasting unrivaled views of the Pacific Ocean, Mar’Sel at Terranea is located on the vibrant Palos Verdes peninsula. The elegant restaurant has seasonal menus that always utilize quality locally-sourced ingredients. An on premise herb garden helps Executive Chef Bernard Ibarra stock his kitchen with some of the freshest herbs available. Whether you want fresh vegetables, seafood, meat, or cheese, Mar’Sel has you covered.  

 

Nobu Malibu – Malibu, CA

 

nobu malibu

 

This beachfront oasis is known for its delicious Japanese food. Featuring signature dishes like Tiradito, Yellowtail Sashimi with Jalapeño, and Black Cod Miso, Nobu Malibu also has a sushi bar and a stylish bar area. Since the restaurant tends to get crowded so reservations are highly encouraged and taken up to a month in advance. The outdoor patio and lounge at Nobu Malibu offer a serene setting that is well worth the steep cost.

 

The Slanted Door – San Francisco, CA

 

slanted door

 

A winner of James Beard’s prestigious Outstanding Restaurant Award in 2014, the Slanted Door uses the highest quality ingredients to create innovative Vietnamese cuisine.  Executive Chef Charles Phan combines his extensive knowledge of traditional Vietnamese ingredients, flavors, and techniques with radical experimentation to create modernized dishes. The restaurant is right on the water and gives patrons an excellent view of the Golden Gate Bridge.

 

The Marine Room – San Diego, CA

 

marine room

 

The Marine Room is the perfect waterfront locale for an elegant celebration. A pillar in the La Jolla community since 1941, the restaurant has garnered lavish praise from even the harshest critics. Breathtaking views of the Pacific Ocean combined with fresh meat, seafood, and award-winning desserts make The Marine Room an excellent choice for weddings and other special occasions.

 

Hello Betty Fish House – San Diego, CA

 

hello betty fish house

 

A short walk from the beach, the Hello Betty Fish House has a rooftop lounge that overlooks miles upon miles of blue ocean water. This casual dining environment is the perfect spot for a relaxing Sunday. The diverse menu has something for everyone, and the restaurant offers a wide range of affordable cocktails. If you enjoy live music, make sure to check the Hello Betty Fish House website for information about the restaurant’s ‘Tunes at Twilight’ series.

 

Six Seven Restaurant & Lounge – Seattle, WA

 

six seven restaurant & lounge

 

The Six Seven Restaurant & Lounge is located inside the Edgewater hotel and offers customers views of Elliot Bay. If that’s not enough, Mount Olympus provides a scenic backdrop in the distance. The restaurant features seasonal Northwest cuisine that includes fresh, organic, and naturally-raised ingredients. An evolving wine selection includes hard-to-find bottles from Washington, Oregon, and North Carolina wineries. Live music is played in the lounge on Friday and Saturday nights.

 

 

These are just a few of the best waterfront restaurants in some of the most popular coastal cities in the U.S. But whether you live by an ocean, lake, or river, there is surely an option located close to you. Just Google your hometown and waterfront restaurants. Then enjoy a nice meal out by the water. 

Five of the Best Culinary Schools in the World

culinary schools

 

While some successful chefs achieve success without any formal education, that path to cooking mastery certainly isn’t the norm. It’s in every aspiring chef’s best interest to learn proper skills and technique from a well-respected culinary school. The following are just some of the world’s best culinary institutes. The school that’s the best individual fit for you largely depends on the type of food you wish to specialize in.

 

Le Cordon Bleu

 

le cordon bleu

 

Established in 1895 France, Le Cordon Bleu is the world’s largest hospitality education institution. With over 50 schools scattered over five continents, the institution educates approximately 20,000 students per year—with culinary arts being just one of its several focuses. While Le Cordon Bleu currently has over a dozen affiliated schools in the United States, those branches are set to close this year. This means that studying at the revered institution will need to be an International endeavor for American culinary students.

The institute predictably stresses French cuisine in its coursework and claims several world famous chefs as its alumni. Current celebrity Chef Giada Laurentiis was educated at Le Cordon Bleu, as was cooking legend Julia Child. While the original Le Cordon Bleu campus in Paris is a great option, there are also affiliated schools in London, Madrid, Istanbul, Tokyo, Australia, Canada, Mexico, and other countries.

 

Culinary Institute of America

 

culinary institute of america

 

With campuses in New York, California, and Texas, the Culinary Institute of America spans from coast to coast. The renowned school even has an international campus in Singapore. While all three of the U.S. campuses offer associate degrees, only the institute’s main campus—New York—lets culinary students earn bachelor degrees.

In addition to degrees, the schools offer a wide variety of other programs. All three U.S. campuses host programs for food and wine enthusiasts. These programs vary greatly—with some only lasting a couple hours and others billing themselves as multi-day boot camps. The California campus is located in Napa Valley and is host to a one-of-a-kind Food Business School that helps prepare aspiring restaurant owners for the obstacles that come with running a foodservice.

The New York campus, which is located in the Hudson Valley, gives students hands-on experience by operating four public restaurants. These restaurants focus respectively on French cuisine, Italian cuisine, American cuisine, and café type foods—sandwiches, soups, and baked treats. While the California and Texas campuses also give students the chance to work at on-site restaurants, they don’t have the same range of cooking styles found at the New York campus.

Faculty at the Culinary Institute of America includes several American Culinary Federation-certified Master Chefs and Retail Bakers of America-certified Master Bakers. Other professors include authors of textbooks and magazines. The Institution’s long list of notable alumni includes celebrity chef Anthony Bourdain.

 

The School of Artisan Food

 

school of artisan food

 

The first artisanal food school in the United Kingdom, The School of Artisan Food is a not-for-profit operation that offers classes in baking, butchery, and cheese making. Following founder Alison Swan Parente’s struggle to find a quality baker for a bakehouse, she decided to open the school to “help those of us who sit in offices fantasizing about making jam for a living realize our dreams.” The School of Artisanal Food has been in operation since 2009 and has 2000 enrolled students.

Offering weekend classes, one-year courses, and advanced diplomas in baking, the school also has courses that focus on the business side of the food industry. So while lectures from chefs are not uncommon, neither are talks from lawyers, accountants, and other business experts. The school teaches students how to master the process of baking, butchery, and cheese making. Other topics covered include preparing and cooking a wide range of foods and drinks—sausages, jams, beers, ales, ciders, ice creams, sourdoughs, cured meats, and pickles.

Located on a 15,000-acre estate in the legendary Sherwood Forest, The School of Artisanal Food has won several awards for its consistent excellence. In 2013, the UK Cookery School of the Year Awards honored the institution as ‘Best Country or Residential Cookery School.’ In 2014, the British Cookery School Awards awarded its top prize to The School of Artisanal Food.

 

Culinary Arts Academy

 

culinary arts academy

 

The Culinary Arts Academy in Switzerland has a reputation for being one of the most well-respected culinary institutions in the world. Founded in 1991, the Academy has campuses in both Lucerne and Le Bouveret. Offering hospitality and tourism studies in addition to the culinary fields, the highly selective school has only 300 enrolled students.

Offering an innovative educational experience, the Culinary Arts Academy is equipped with state-of-the-art kitchens and is partners with a multitude of industry professionals. The program focuses on both kitchen skills as well as the knowledge necessary for successful entrepreneurship. Small classes ensure plenty of personal attention from experienced instructors, and internships are available through industry juggernauts like the Ritz Paris and Ritz Escoffier.

The Academy offers Bachelor’s Degrees in Culinary Arts, which focus on Swiss pastry and chocolate arts. The Culinary Arts Academy also offers a Masters of International Business in Culinary Management.

 

Institute of Culinary Education

 

institute of culinary education

 

Located in downtown Manhattan, the Institute of Culinary Education offers 1,500 classes per year and attracts over 26,000 students. The institute was founded as Peter Kump’s New York Cooking School in 1975 and offers several programs—a Culinary Arts Program, Pastry & Baking Arts Program, Culinary Management Program, and Hospitality Management Program. Also hosting continuing educating courses and recreational cooking courses, the Institute of Culinary Education has a class for every interest and skill level.  Winning numerous awards, the institute was called the best culinary school in 2016 by cooking authority The Daily Meal. Notable alumni include Vivian Howard, Ed Behr, and Rachel Yang.

 

 

While attending a renowned culinary school is a great way to learn how to cook, it’s not the only path to culinary mastery. In an Internet age when information is more accessible than ever before, it never been easier for aspiring chefs to teach themselves the craft of cooking. Blogs, books, cooking shows, and Youtube videos have an abundance of useful information that can help you get started. In fact, celebrity chefs like Rachael Ray and Nigella Lawson have no formal culinary education. So whether you decide to attend a culinary institute or utilize resources at home, the important part is making a sustained effort. 

 

culinary schools 2

Cold Refreshments That Are Perfect for Summer

summer refreshment

 

As a warm front once again brings temperatures to record-highs throughout the northeast and midwest, people rush to take comfort in swimming pools, air conditioning, and refreshing frozen treats. If your restaurant or foodservice is located in an area that will experience more sweltering summer heat, then be sure to offer your customers frozen foods and drinks that they won’t be able to resist. The following includes just a few of the many frozen items you can carry:

 

Ice Cream

 

ice cream

 

The classic go-to frozen refreshment, ice cream offers the ultimate reprieve from a hot and/or humid summer day. Cold and delicious, ice cream can help your customers escape even the most oppressive conditions and enter the realm of ice cream-induced bliss. Whether you want to carry soft serve or hard ice cream, your patrons will be eternally grateful for the sweet escape from the summer heat.

If you want to offer soft serve, you’ll need to invest in a commercial soft serve machine. Depending on the machine you want, you can be looking to spend anywhere from a few thousand dollars to something in the five figure range. But for the best in ice cream refreshment, accept no substitute. While some machines only have one handle that distributes a single flavor, others have three handles that feature two unique flavors and a twist flavor.

For a less costly alternative, consider outfitting your foodservice with a commercial ice cream dipping cabinet. Capable of storing multiple large ice cream containers, these cabinets are ideal for foodservices that want to offer a variety of flavors. If you own an Italian restaurant that’s looking to complement traditional Italian food, a gelato dipping cabinet is perfect for you.

If you want to carry more low-key ice cream offerings, a commercial chest freezer might be your best bet. Capable of storing frozen novelty items like ice cream sandwiches, cones, bars, fudge pops, ice pops, Italian ices, and more, chest freezers are great options for convenience stores, delis, and pizzerias.

 

Milkshakes

 

milkshakes

 

For those who prefer to drink their ice cream-based refreshments, milkshakes are the perfect choice. Commercial milkshake machines are relatively inexpensive and enable you to offer milkshakes in addition to traditional hard ice cream. Whether you want to make just one milkshake at a time or as many as three, there’s a milkshake mixer for you.

 

Frozen Cocktails

 

frozen cocktail

 

For restaurants and bars that want to offer the ultimate in adult frozen beverage refreshment, there is no substitute for a frozen cocktail machine. Enabling you to craft delicious margaritas, daiquiris, and piña coladas, frozen cocktail machines are ideal for establishments like bars and pubs that are expecting a high volume of customers.

 

Frozen Smoothies

 

frozen smoothie

 

Some patrons might prefer to consume vitamin- and nutrient-dense smoothies rather than indulge in ice cream treats. To satisfy these customers, be sure to equip your foodservice with a commercial blender that is capable of frequently blending frozen fruit. For detailed information related to making all types of smoothies, check out this comprehensive smoothie guide.

 

Lemonade and Iced Tea

 

lemonade

 

Classic old time beverages like lemonade and iced tea offer unparalleled refreshment to customers of all ages. Equip your restaurant, café, or concession stand with a refrigerated beverage dispenser that will ensure your drinks are always ice cold and served at peak refreshment. Several types of beverage dispensers are available. While some only hold one type of beverage, larger dispensers have as many as four distinct bowls. This allows you to offer a variety of lemonades—diet, pink, or yellow—and several different flavors of iced tea.

For equipment that’s specifically designed to brew and serve iced tea, outfit your operation with a commercial iced tea brewer and a commercial ice tea dispenser. Available in an assortment of sizes, iced tea dispensers hold as few as two gallons and as many as ten.

 

Sushi

 

sushi

 

For customers who want a cold meal that won’t weigh them down in the summer heat, sushi is the perfect solution. Cool and light, the Japanese specialty is available in a variety of forms. Whether your foodservice offers seafood, vegetables, or tropical fruits, there is a delicious type of sushi that will satisfy your customers. If you decide to offer sushi, make sure to invest in a quality refrigerated sushi case. These pieces of equipment take up minimal space and help ensure your sushi offerings remain fresh, cold, and delicious.

 

Ice

 

ice flavored

 

For many people, all that’s necessary to escape the heat is cold ice—either cubed or crushed. Keeping your foodservice stocked with plenty of ice will also enable you to serve drinks that are sufficiently cold. To make ice distribution easy and efficient, utilize commercial ice machines, ice bins, and ice dispensers. If you also have ice flavoring, you can make delicious frozen treats like classic snow cones and shaved ice.

 

Slushies

 

slushy

 

Especially if a large portion of your clientele is made of children, offering slushies is a great way to bring customers in on hot days. Slushy machines can carry anywhere from one to three unique flavors. Just a few of the popular flavors include banana, coconut, lime, raspberry, strawberry, bubble gum, cherry, cotton candy, and watermelon. By alternating what flavors your operation offers, you can help ensure customers keeping coming back for more.

 

Salad

 

salad

 

A classic snack or meal for diners who prefer something light, salads are always popular options when the temperature rises and people crave refreshment. Whether you want to offer bean salad, Caesar salad, chicken salad, egg salad, fruit salad, garden salad, Israeli salad, pasta salad, or potato salad, a reliable refrigerated deli case will keep your offerings cool and well-preserved. These cases are available in a wide range of sizes. So whether you want to feature many kinds of salad or just offer a type or two, there is a deli case that will suit your needs.  

 

 

There are plenty of summer food and drink options that can entice customers to use your foodservice as an oasis from the summer heat. There’s no need to offer everything, but by providing patrons with a temporary escape from oppressive weather, you won’t be soon forgotten. 

 

summer refreshment 2

Most Outrageous Ballpark Foods of MLB’s 2017 Season

citi field

 

With two months of the 2017 MLB season already in the books, the dog days of summer are fast approaching. It won’t be long before both the temperature and humidity spike and fans start preferring to watch games from the comfort of their own homes. Before that happens, make sure to attend a game at your local ballpark and try some novelty food offerings. Everyone's had the classic hotdog, peanuts, and cracker jacks, but there's an assortment of other unique options you might not know about. Here is a list of just some of the items you’ll find at MLB ballparks across America.

 

Churro “Dessert” Poutine – Toronto Blue Jays

 

churro dessert poutine

 

Although the churro is a dessert we associate with a certain country south of the border, the Toronto Blue Jays have adopted the fried treat in their own glorious fashion. Serving vanilla ice cream accompanied by churro sticks and topped with warm caramel sauce, the Blue Jays ensure no sweet tooth in the stadium goes unsatisfied. While poutine typically has cheese curds and gravy, this innovative take of the dish is all about the sugar. The Churro “Dessert” Poutine can be found in the Rogers Centre at T.O. Street Eats near section 134.

 

Brisket Mac & Cheese Grilled Cheese – Chicago White Sox

 

brisket mac and cheese

 

This behemoth of a ballpark meal is 16" long and features brisket that’s slow-smoked for 12-hours. Perfect for families, the extravagant sandwich is lathered in Syrah barbecue sandwich and comes with a stack of onion rings. Potentially more expensive than what you paid for a ticket to the game, this sandwich costs $34 with brisket or $28 without brisket.

 

The MVP (Most Valuable Tamale) – Texas Rangers

 

most valuable tamale

 

Everything’s bigger in Texas. Buried beneath a ludicrous amount of chili, nacho cheese, and sour cream, a 2-foot hot dog is wrapped in a tamale, waiting to be devoured. Although the club states the dish is meant for at least two people, we’d be impressed if it took fewer than four fans to consume this monster. Priced at $27, you can certainly get worse bang for your buck at a ballpark stadium.

 

Pulled Pork Patty Melt – Kansas City Royals

 

pulled pork patty melt

 

Leave it to Kansas City—one of the barbecue capitals of the country—to combine funnel cakes with pulled pork sandwiches. Featuring pulled pork, bacon, fried chicken, jalapeno poppers, cheese, and fried onions, this modern marvel uses funnel cakes instead of boring old bread to bookend its contents. While aficionados might debate whether the Pulled Pork Patty Melt technically qualifies as a sandwich, Royal fans are left to indulge in this groundbreaking creation that pushes culinary boundaries.

 

Sunrise Dog – Kansas City Royals

 

sunrise dog royals

 

If you make it to Kauffman stadium but are looking for something a little tamer than the Pulled Pork Patty Melt, the Sunrise Dog might be for you. This Kansas City favorite consists of a ballpark frank topped with bacon, cheddar cheese, white sausage gravy, and a fried egg. While it’s not as creative as the Patty Melt, a Sunrise Dog is less likely to make a mess and arguably just as—if not more—delicious.

 

Chicken Funnel Cake Sandwich – Arizona Diamondbacks

 

chicken funnel cake

 

The Diamondbacks held nothing back when brainstorming up this culinary masterpiece. Like the Royals’ Pulled Pork Patty Melt, the Chicken Funnel Cake Sandwich utilizes funnel cakes instead of bread. But the madness doesn’t stop there. Between two funnel cakes lies a chicken patty covered with strawberry jam, maple syrup, and garlic black pepper cheddar. Regardless of your experience with ballpark novelty foods items, this onslaught of sugar should not be underestimated.

 

Miami South Beach Dog – Washington Nationals

 

miami south beach dog

 

While fans might expect to find this item at Marlins Park in Miami, they’ll take it wherever they can get it. The gargantuan 18-inch hot dog is topped with pineapples, onions, and classic condiments. Served with salty French fries, the Miami South Beach Dog should be more than enough to keep your hunger at bay all game—and maybe even through extra innings.

 

Tuna Poke Bowl – Los Angeles Dodgers

 

tuna poke bowl

 

This refreshing bowl of ahi tuna is the perfect light meal for those trying to stay cool under the California sun. Featuring ahi tuna over rice, the dish comes with vegetables, wakame, and ponzu sauce. For hungry fans who have had more than their fair share of Dodger Dogs, a Tuna Poke Bowl is a great change of pace option.

 

Lobster Poutine Stak – Boston Red Sox

 

Lobster Poutine Stak

 

Why wouldn’t New England region’s lone major league baseball team to offer lobster-based dishes at a ballgame? The Lobster Poutine Stak consists of steak fries covered with lobster meat, cheese curds, and chives. And rather than using gravy—as is customary in Canada—the Red Sox give top the meal with thick, creamy bisque. The ambitious Fenway Park meal is making its debut in 2017 and might not be around for long.

 

Taco Dog – Miami Marlins

 

taco dog marlins park

 

Home to a large Hispanic population, Miami wears its culture with pride. This year, the Marlins are combining hot dogs with tacos to create “Taco Dogs.” The Taco Dog is a foot-long Nathan frankfurter topped with chili, pepper jack cheese, pico de gallo, shredded cabbage, and jalapenos—all wrapped in a tortilla bun. It’s the perfect spicy, culture-infused alternative to a traditional ballpark frank.

 

Bao to the Pork – Chicago Cubs

 

bao to the pork

 

The Chicago Cubs are celebrating their first World Series Championship in over 100 years by improving their food offerings. If you’re visiting legendary Wrigley Field this summer, make sure to get a taste of this pulled pork sandwich. Topped with Asian sauce, pickled daikon and carrot, cucumbers, and jalapeno, the sandwich comes on a delicious steamed bao bun.

 

Tomahawk Chop Sandwich – Atlanta Braves

 

tomahawk chop sandwich

 

While the opening of their new stadium might’ve been enough to draw fans to the ballpark, the Braves were taking no chances. The Tomahawk Chop Sandwich—which they added to their 2017 concession stands—is proof of that. This robust sandwich includes fried pork chop with collard green slaw and white BBQ sauce. Fit for a family of four, the Southern-style sandwich costs $26 and is not for the faint of heart or stomach.

 

 

There’s no need to fret if you don’t see food from your local team on this list. With attendance numbers declining throughout baseball, teams are increasingly improving their food offerings to attract fans. Just check your team’s website for detailed information about what food is offered in the stadium. But since there’s no guarantee that teams will continue carrying these novelty offers, make sure to get them while they’re still around.

 

touring the majors