The difference between Japanese, Australian, and American Wagyu. Think about your menu. What sets you apart? Is it unique flavor combinations? Your presentation skills? The quality of your ingredients? One thing that we know that will keep the customers coming back through your door is best-in-class protein. And when it comes to the best…
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Halperns’ is excited to partner with La Bodega, a purveyor of fine wines, spirits, meats, and cheeses, of Santo Domingo in the Dominican Republic. La Bodega was founded by M.G. Cuesta and is part of the CCN group. They feature a wide selection of imported wines and spirits as well as a wide variety of…
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What was your path to the Chef that you are today? I grew up in Appleton, Wisconsin surrounded by Midwest comfort food. Stews, braised meats, fried fish on Fridays, prime rib Saturdays and broasted chicken Sundays. I love the way food brings people together. When I was 16 I washed dishes in a restaurant.…
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Today Chef Lilah Plaggemars from Bowdie’s Chophouse stops by for an interview. She graduated from the Secchia Institute for Culinary Education. As the executive Chef of Bowdie’s Chophouse, all of her culinary worlds come together: the best ingredients, excellent service, and gourmet desserts. What was your path to the Chef that you are today? I…
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On December 3rd, Halperns’ held a holiday chef gathering in Biloxi hosted by EXECUTIVE CHEF KRISTIAN WADE at the BEAU RIVAGE CASINO. The gathering included a variety of our favorite suppliers who we are proud to partner with and allow them to showcase some of their best, most innovative items. Chefs from along the Gulf…
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Today, Jody Brunori, Executive Chef at The Laundry, Fenton, MI , stopped by the blog for an interview. She has been at The Laundry for the past decade and recently appeared on Guy’s Grocery Games on the Food Network. In 2016, she was nominated for a James Beard Award, and is an alumnus of the…
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On Wednesday, November 13th, Halperns’ had a chef gathering in New Orleans hosted by Chef Nick Lama from Avo Restaurant. The gathering included Scott Grieve from Gourmet Kitchen, Ryan Shinoki from Pacific Plaza Caviar Presentation, Bob Ambrose from Bella Bella Gourmet, Marco Mocellin from Taste of Real Italy, Linden Cowper and Brad Starnes from W.…
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Today, Pano Karatassos, the executive chef at Kyma and corporate chef for the Buckhead Life Restaurant Group, stops by the blog for an interview. Recently, he appeared on the show, Beat Bobby Flay (and he beat him!), and his book, Modern Greek Cooking, has been available since 2018. He is well known for his Greek…
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As the price of tenderloins and ribeyes continues to rise going into the holiday season, Halperns’ has you covered with high quality, more affordable options! Try our 1855 Angus Beef Manhattan Strip Roast. Or our 1855 Angus Beef KC Strip. The Manhattan Roast is ready to be prepared and carved tableside and the tender and juicy KC…
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Last week, we hosted our culinary showcase at the Georgia Aquarium in Atlanta. Thank you to all of the vendors and staff who made the event possible, and thank you to everyone who attended! We had a very high, engaged turnout, and we had an absolute blast at the event. We had approximately 1,000 chefs/customers…
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