Fire up the grill with this bold and flavorful Carne Asada recipe featuring Sobremesa by Shamrock Foods. Marinated in citrus, spices, and premium ingredients, this dish brings authentic Mexican flavors to your menu. Serve with crispy fries, guacamole, and Cotija cheese for the ultimate indulgence.
Our Ready-Set-Serve® Bistro Butter Blend is the latest in chef-driven innovation. Developed by our member and customer chefs across the U.S. and Canada during our annual R&D Chef Summit, this blend perfectly captures current trends and the needs of busy kitchens. It combines crunchy green leaf, velvety red butter lettuce, and slightly bitter green oak, creating a salad base that not only provides elegant height and vibrant color but also balances flavors and textures for a versatile dining experience.
Experience a culinary masterpiece by Chef Michael Voltaggio, featured at the 2024 Shamrock Foods EXPO. Strawberry Shortcake Doughnuts with Mexican Crema Semi Freddo and Shiso Sugar combine rich flavors and textures for a unique, gourmet twist on a beloved dessert.
Ensign Bandera, home to senior living locations throughout Arizona, hosted their annual Chef Master competition in June.
If you’re a restaurant operator looking to try something new or investing in new technology or just trying to figure out how to stay motivated in uncertain times, this is the episode for you.
On this month’s Episode of Kitchen Conversations, we meet up with Mark Herman of Dion’s to discuss the current labor landscape, the history of Dion’s Pizza and Creating a company culture that lasts.
A valued customer of Shamrock Foods, both sharing the same birth year and place, the special connection between Flores Concepts and Shamrock Foods Company goes beyond a foodservice partnership.
Inside the quiet halls of a retirement community in Arvada, Colorado, Chef Jeff Schlimm is creating high-end dishes for his diners.
Shamrock Foods hosted its third annual Chef Master Competition with Ensign Bandera, a group of senior living facilities throughout Arizona. Participants, including dietary directors, chefs, and cooks, from each property were given secret ingredients to create new and exciting entrées to be judged by local judges with healthcare backgrounds. Winners would then advance to the dessert round to compete for …
Working side by side for years, then spending time apart, convinced four Fort Collins, Colorado, foodservice colleagues they belonged together.
Visitors to California’s wine country often wax poetic about the time they’ve spent there. For those visitors who dine at The Goat & Vine, a full-service restaurant in Old Town Temecula, the food is a memorable part of the experience.
Augie Perry loves history. And pie. And Arizona’s beauty. His restaurants, Augie’s and Rock Springs Cafe, have views and top-quality food that make them a highly successful wedding and large-event venue.
Housed in the renovated historic Paxton Lumber Co. building, Albuquerque’s Sawmill Market is the go-to place for lovers of regional food and history.
