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Takes of Top Chefs
In today’s fast-paced society, “old fashion” and “old fashioned” on the menu suggest dishes that diners will appreciate for their simplicity and goodness, cooked the way Mom used to. Harry’s Fresh Foods promotes the nostalgic flavors conjured up by the term with its Old-Fashioned Chicken Noodle Soup featuring tender pieces of chicken, crisp vegetables and fettuccini noodles in a rich chicken broth and seasoned just right. Chefs across the nation are taking Harry’s lead, communicating comfort-food appeal via the menu to an array of tasty dishes:
- Brian Laurent, executive chef, Capt. Brien’s Seafood & Raw Bar, Marco Island, Fla. A hearty breakfast offering of three eggs any style, short stack of buttermilk pancakes, old fashion thick sliced bacon and sausage links or patties.
- Eric Keith Pickens, chef/owner, Classic Cuisine Catering, Capitol Heights, Md. Butter-raisin stuffing and old fashion gravy, a Southern classic on the special-events menu.
- Clifford Pleau, executive chef and director of culinary development, seven units of Darden Restaurants’ Seasons 52 in Florida and Atlanta. Old fashion carrot cake—a “mini indulgence” of a classic dessert.
- Bob Shea, chef, Harris-Millis Unlimited Dining, University of Vermont Dining Services, Burlington. Old fashion meatloaf with polenta and parsley boiled potatoes.
- John Zehnder, C.E.C., executive chef/co-owner, Zehnder’s of Frankenmuth, Frankenmuth, Mich. Vidalia onion soup au gratin, billed as “old fashioned goodness in a bowl” and featuring sweet spring onions swimming in chicken stock, topped with a Parmesan crouton and melted provolone cheese.