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Recipe Thursday-Penne, Chicken, and Mushrooms with Sage Cream Sauce

Posted on July 29th, 2010 | Posted in Main Course, Recipes

Here is a tasty recipe that I made with my sister a few months ago and it is definitely worth being passed on, particularly since we have penne pasta on special right now!  Despite having cream in the title this recipe is not overwhelmingly heavy.  It also is a fast recipe that will keep you in the kitchen for less than thirty minutes and allow you to get outdoors to enjoy these lovely Summer nights!

Yield: 6 Servings

1/3 cup dried porcini mushrooms, rinsed
1/2 cup water
1 tablespoon extra virgin olive oil (992055)
1 lb crimini mushrooms, sliced thin
4 garlic cloves, minced (991057)
2 tablespoon finely chopped fresh sage
1 cup heavy cream (HPH010)
1/2 teaspoon grated zest and 2 tablespoon juice from 1 lemon
salt and pepper
1 lb penne pasta (991533)
1 rotisserie chicken, skinned, meat shredded into bit-size pieces (about 3 c.)

1.   Boil water for the pasta. Combine porcini and 1/2 cup water in a bowl and microwave, covered, until mushrooms have softened, about 1 minute. Line fine-mesh strainer with one paper towel and strain porcinis, reserving liquid.   Chop porcini fine and set aside.
2. Heat oil in large nonstick skillet over medium-high heat until just smoking.   Brown crimini, about 5 minutes. Stir in garlic and sage and cook until fragrant, about 30 seconds.   Add cream, lemon zest and juice, porcini, and reserved soaking porcini liquid and simmer until thickened about 5 minutes.
3. Add 1 tablespoon salt and pasta to boiling water and cook al dente.   Reserve 1/2 cup cooking water, drain pasta, and return to pot. Add mushroom mixture and chicken to pot and toss to combine, adding reserved pasta water as needed.   Season with salt and pepper.

Recipe from 30 Minute Suppers America’s Test Kitchen

Featured Product-Tour de Marze Brie

Posted on July 26th, 2010 | Posted in Featured Product

It’s summer and the weather is finally cooling down.  This is the perfect opportunity to pack a picnic and get outdoors! Whether going to Long’s Park’s Summer Concert Series or checking out some new walking trails in the city a perfect picnic item in my book is brie cheese. I’m a big fan of soft cheeses and this particular brie is a great starting point for newbies.  You can enjoy brie as an appetizer with some crusty French bread or make a ham and brie sandwich. Tour de Marze Brie is a traditional 60% French brie and an easy going table cheese. Beautifully creamy and mild when young, this double cream also makes a good melting brie. When ripe, the Tour de Marze packs slightly more punch, but still is considered a mild brie.

Tour de Marze Brie French-6.6# wheel-Item#CWFR235 or 2.2# wheel-Item#CWFR360

New Products

Posted on July 23rd, 2010 | Posted in New Products

New products for the week of July 19th.

7.23 New Products

Recipe Thursday-Chicken and Seafood Rub

Posted on July 22nd, 2010 | Posted in Main Course, Recipes

This past weekend we had our Annual Company Picnic and I decided to take it upon myself to cater the event… It was definitely a lot of hard work, but worth the results of very tasty fresh food! The menu included Grilled Chicken and Flank Steak with two separate rubs, Grilled Red Potato Salad, Spinach Strawberry Salad, Focaccia Bread from Ric’s Bread, a Veggie and Fruit Tray, Pudding Pops and Peanut Butter Fingers.  I made everything from scratch, minus the delicious focaccia bread that I purchased from Ric’s Bread’s Central Market stand. The recipe that I would like to share with you today, Chicken and Seafood Rub, is one that I made for the first time.  It seasoned my chicken just perfect without overpowering the appetizing chicken or charcoal grill flavors.  I did not take a picture…I’ll try to better with this!

Yield: 1/4 Cup, which was enough for 4-3# chickens


1 tablespoon ground onion (CQO044)
4 teaspoons granulated garlic (CQG023)
1 tablespoon kosher salt (CQS030)
2 teaspoons chili powder (CQC041)
2 teaspoons coarse ground black pepper (CQP065)


Combine ingredients and  rub into chicken. I put the rub on 6 hours prior to grilling, but you can put it on as little as 20 minutes prior to grilling. I used fresh split chicken fryers (332020).  After seasoning my brother in law cut them up into pieces so that he could grill all the legs, and other parts, together for even cooking.

How to have an Internet Presence without a Website

Posted on July 20th, 2010 | Posted in Business Tips

As the internet becomes more and more useful for solving all of our dilemmas in life, I was wondering if there is a website out there that allows restaurants to post their menus on it?  I know that a lot of Lancaster, York, and Harrisburg restaurants do not yet have websites, but so many consumers look online to find restaurants.  They’ll pop up on google, but to my knowledge you can’t post menus there, or possibly you can via a PDF…Nonetheless I’m a big advocate for having some sort of internet presence, because I personally love looking at restaurants’s menus before I dine there. With this being said if you know of a website that allows restaurants to post their menus on it that would be wonderful! Please let us know. I came across dreats.com, but only found five restaurants listed in the Lancaster area and none of them have posted menus, which apparently is a free feature to the site.  I believe that your business will be ahead of the curve here in the Lancaster County area if you establish some sort of internet presence. If you are not ready to maintain a website then utilize your google business profile, and if you want to please this diner find a website to post your menu!!

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