Harvest America CUES BLOG

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  • Plan Your French “Wine Memories” Vacation

    In the fall of 2013, Harvest America Ventures, in partnership with The Weissberg Family of Paris and Chef Sarah Steffan of the Lake Placid Lodge, will present a vacation opportunity of a lifetime. Unlike most wine tours that focus primarily… Continue reading

  • RESPECT FOR THE LOCAL FARMER GOES MAINSTREAM

    The National Restaurant Association recently released their 2013 version of the Top Ten Trends in Restaurant Menus. Five of the Top Ten are directly related to buying local and regional or focused on sustainable practices, while four additional focus on… Continue reading

  • Most Restaurant Meals are Disappointing

    So…I just had an epiphany and as a result am writing this blog post that some people might not like. It might simply be because I am traveling on business right now and had a rough trip, then again, I… Continue reading

  • Taking the Time to Appreciate What We Do

    To some it may be a job, a means to an end. Yes, there are those who work in kitchens simply to pay the bills. This is not true of the people who I strove to work with and hired… Continue reading

  • IF YOUR GOAL IS RESTAURANT SUCCESS…..

    WIN A FREE IPOD SHUFFLE! I am so convinced that any serious restaurateur, manager or chef MUST attend a Deep Dive Seminar on the opportunities, challenges and pitfalls of restaurant operation in this difficult economy that I am providing additional… Continue reading

  • You Can’t Afford to Miss This!

    Harvest America Ventures presents Deep Dive Seminars for Restaurateurs, Managers and Chefs. This all day event will focus on the opportunities, challenges and pitfalls associated with operating a restaurant in the current economic climate. Paul Sorgule, president of Harvest America… Continue reading

  • Coming This Spring

    For restaurateurs, restaurant managers, chefs and professional cooks, and for those contemplating a restaurant start-up – this seminar will help to set you on the right path and provide you with some important operational tools. Look for seminars this spring… Continue reading

  • Building Your Food Memory

    What does a fresh, seasonal strawberry taste like? How about apple pie, a Georgia Peach in July, A Prime Steak just off the char-grill, or even a cup of hot chocolate with cinnamon whipped cream? We would likely answer: it… Continue reading

  • Restaurant New Year’s Resolution – Business Success!

    It is hard to believe that 2013 is here. If you are a chef or restaurateur, one of your New Year’s Resolutions will probably revolve around creating greater opportunities for business success. Let Harvest America Ventures help you through a… Continue reading

  • A Teachers Greatest Joy

    What is the significance of teaching? The longer I taught, the more I realized that teaching is a calling that has many rewards. By far, the most significant reward is the pride and satisfaction derived from seeing graduates succeed in… Continue reading

  • A Special Dinner at the Left Bank Cafe

    Monet’s Table – A Special Menu Fresh subtle blending of natures’ colors and culinary bounty inspired by the beauty that only Monet could capture.  The food preparations will follow the classical stylings of Auguste Escoffier and Joel Robuchon.   A… Continue reading

  • Priorities

    I will stay away from the heated debate over gun control for the time being and focus on a topic of equal importance.  Following the tragedies of this past week forces everyone to take stock and think about what is… Continue reading

  • Restaurants are Tight Knit Families – Appreciate Them

    I do not personally know Heston Blumenthal, yet I do know him in a larger way.  As I read today that two of Heston’s culinary brigade were tragically killed in a car crash in Hong Kong, I felt some of… Continue reading

  • Asparagus Salad – Better Late Than Never

    Asparagus Salad – Better Late Than Never. Continue reading

  • Asparagus Salad – Better Late Than Never

    I know, I know,  if I truly practiced what I preached, I would never offer a recipe for asparagus salad in September.  OK, enjoy reading this and ten put it aside for next spring. This is one of my favorite… Continue reading

  • Hoping for Excellence, Living with Mediocrity

    What is so fascinating about the surge in interest for careers in culinary arts is the desire that every serious young cook has for making their mark in the food world.  As is the case with most things in life,… Continue reading

  • The Demise of the Family Table and World Peace

    I just finished responding to an article focused on placing stricter controls on the food industry to curb obesity in the United States.  This is a very sensitive topic that can be approached from various angles.  Certainly one could argue… Continue reading