Sweet Sale Items for July! Use the JULYSALE Coupon Code to get discounts off of french fry cutters, sundae cups, folding tables, and more!Read More
9 Fried Chicken Recipes from Around the World We’re celebrating National Fried Chicken Day by bringing you 9 different preparation methods from around the world. Check them out below!Read More
Four Frosty Ideas for Your Adult Dessert Menu Adapting traditional desserts into adult-friendly, alcoholic treats is a trend that’s catching on in many bars and restaurants. Check out our four boozy dessert and drink ideas for this year’s summer menu!Read More
Planning a Green Summer Wedding Planning on hosting a green summer wedding? We offer tips and tricks to help you go green without sacrificing style.Read More
Top 5 Outdoor Catering Tips Check out our top 5 outdoor catering tips to find ways of making your job a little easier.Read More
5 Drinks of Summer Check out the recipes for the 5 drinks of summer that will satisfy your thirsty customers during the hot summer months!Read More
Fight the Filthy Fly Month June is Fight the Filthy Fly Month and we have the tips and tools to help you combat these troublesome pests.Read More
July 6th is National Fried Chicken Day, and while many associate the flavorful dish with the American South, Scottish immigrants were actually the first to introduce the concept of frying chicken in fat, rather than boiling it like their English counterparts did. Today, everyone has an opinion on the best way to fry up America’s second most important bird, from the spice profile to the gravy (or no gravy at all), and even the method of preparation (pan or deep fried?). No matter how it’s made, most can agree that fried chicken is a delicious treat for any time of the year. So we’re celebrating National Fried Chicken Day by bringing you 9 different preparation methods from around the world.
This classic dish is prepared by soaking wing, breast, thigh, and leg cuts in buttermilk, then coating them in flour mixed with cayenne, black pepper, and other spices. Finally, the chicken is fried with vegetable oil, traditionally in a cast iron skillet. Home cooks and southern chefs alike attribute the crispy, crackly breading to the buttermilk bath.
Not for the faint at heart, hot chicken was allegedly created when the girlfriend of Nashville resident Thornton Prince spitefully laced his fried chicken with extra hot peppers after he came home from a long night out. Instead of getting burned, Prince loved the chicken and opened up the now famous Prince’s Hot Chicken Shack. This variation of the fried favorite is breaded, skillet fried, slathered in cayenne paste, and served on white bread with pickle chips.
Blue crabs aren’t the only thing this state has to offer. Maryland fried chicken is a Northeastern twist on the southern classic. Skillet fried in lard instead of vegetable oil, this chicken has a full, fatty flavor. It calls for a more mild spice profile, and many cooks simply use salt and pepper. The most important feature of this dish is the creamy gravy, made in the skillet with leftover lard, butter, milk, flour, and black pepper.
Marinated in the classic tastes of Tuscany, pollo frito mingles the flavors of garlic, thyme, bay, olive oil, and lemon before being fried with vegetable oil in a cast iron skillet. More lemon, cracked pepper, and herbs garnish the finished product.
Wiener Backhendl, or Viennese fried chicken, originated as a popular dish for the upper class in 18th century Austria. Today it is a staple at Oktoberfest in Munich, served with coleslaw or potato salad, and of course, a mug of beer. Backhendl is made with skinless chicken pieces coated in egg, flour, and breadcrumbs. The chicken is then fried in a skillet, and served with parsley and lemon.
Korean fried chicken is marinated in soy sauce, ginger, sugar, and other spices before it's fried twice. The double frying process works with the lack of breading to create a crispy, but not greasy outer skin. The same spices used in the marinade are then applied again after frying. Wings cook especially well with this method, and the Korean style chicken wing is gaining popularity in bars and restaurants in the US. The wings are often served with a sweet glaze, beer, and pickled vegetables on the side.
Chicken karaage, or Japanese fried chicken uses skin-on chicken thighs marinated in ginger, garlic, soy sauce, and sake. The thighs are then dredged in potato starch and deep fried, creating a crispy, golden brown outer coating similar to tempura.
Xiang Ji Pai is Taiwanese fried chicken breast that is unmarinated, coated with sweet potato starch, and deep fried. What makes the flavor special is the use of five spice powder in the breading, which consists of Chinese cinnamon, Sichuan pepper, fennel seeds, star anise, and mandarin orange peel. The result is a flavorful, crispy chicken with a spice profile you can only find in the outdoor markets of Taipei.
Chicharron de Pollo, or “chicken cracklins” is the Dominican take on fried chicken. It’s made by marinating thighs, wings, and drumsticks with olive oil, lime juice, orange juice, and garlic. Then it’s coated with a mixture of flour, sazón, and adobo. This deep fried chicken dish can be served on its own or with an olive oil, cilantro, and jalapeño sauce.
Whether you grew up eating Maryland style chicken or you swear by the taste of the South, branch out and try something new for National Fried Chicken Day! You might even discover a new favorite, or at least be inspired to travel in search of the perfect bird. Other regions may do it differently, but when chickens are fried in oil, it’s hard to go wrong.
July is a hot month and we have some hot sale prices to go along with it! Along with some generally popular items like center pull towels and stainless steel tables, we also have several items to get you ready for the carnival and concession season starting soon. In addition to our concession supplies on sale below, make sure you are prepared for the upcoming season by checking out all the great equipment and supplies in the Concession Supplies section of our website.
Adapting traditional desserts into adult-friendly, alcoholic treats is a trend that’s catching on in many bars and restaurants. If you’re looking to offer your customers something different, try incorporating one (or all) of these boozy desserts and drinks into your summer menu to drive new patrons to your business and increase your profits.
These adult-only desserts are inspired by flavors from their alcohol-free counterparts and traditional bar menu items. “Poptails” come in traditional fruit flavors like strawberry, watermelon, and peach, and bar favorites like margarita, Bloody Mary, cosmopolitan, and mojito. Be sure to only include 20% liquor in your mix, or the popsicle won’t freeze all the way through. For a more upscale presentation, try serving them submerged in prosecco or champagne.
These frosty cocktails have been popular for years, and many bars have at least a few options, if not whole menus, of alcoholic milkshakes. Like alcoholic popsicles, adult milkshakes are inspired by flavors from non-alcoholic favorites like vanilla, chocolate, s’more, and peanut butter cup.
These milkshakes are typically made with liquor, vanilla ice cream, flavored liqueurs, and dessert ingredients, like caramel sauce, chocolate syrup, and fruit. Liqueurs, like coffee, hazelnut, and chocolate, provide a strong flavor that’s balanced by the other ingredients. The preparation is easy and most bars already have the blenders and freezers necessary to make the milkshakes and store the ingredients.
Beer Floats are just what they sound like: beer served with scoops of ice cream inside! Fruity beers like lambics and Belgian-style witbiers are great with vanilla ice cream. Meanwhile, heavier beers like stouts and porters are a little more versatile and can be served with any flavor ice cream, though the most popular are vanilla and chocolate.
These floats can be garnished or flavored with any extra sauces, liqueurs, or fruits, but many don’t need it. Beer floats are a simpler alternative to the cocktail milkshake since they only require two ingredients.
Hard slushies are light alternatives to some of the heavier frozen drink options. The mixture is similar to popsicles, but you don’t need to worry about freezing them completely. This allows you to have a higher alcohol content without sacrificing the desired texture.
Because of their bright colors, slushy mixes can be made in bulk and stored in plain sight, prompting impulse buys. To avoid watering down the final mixture, you can use frozen fruit instead of shaved or cubed ice. Hard slushies can even be made without artificial sweeteners, so they are easily adapted for health-conscious customers.
These frozen treats provide fun, light flavors that keep the party going and are a great way to beat the heat. Their versatility allows them to be as simple or complex as you want with base recipes that allow your creativity to shine through. Best of all, bars already have most of the equipment needed to make them! Alcoholic popsicles, milkshakes, floats, and slushies are fun alternatives to traditional cocktails, making them profitable additions to any summer drink menu.
With July 4th just around the corner, people are planning holiday excursions to see historical landmarks, honor military veterans, and watch dazzling fireworks. Draw crowds into your business during this busy season with our patriotic recipes that are sure to have customers pledging allegiance to your cuisine at the same time!
At the time of his death in 1799, George Washington owned the largest whiskey distillery in the country. In honor of the noble precedent he set for future presidents and his accomplishments as a liquor distiller, we christened this drink in his name.
Betsy Ross is best known for sewing the first American flag, and her accomplishment created an emblem for our nation that's recognized around the world. So, show your pride with a juicy burger and loads of colorful toppings to emulate Old Glory!
This delicious twist on a classic summer favorite is sure to have heads turning! Made with red, white, and blue potatoes, this salad is the perfect addition to your 4th of July table spread.
In a defiant reaction to the British parliament's tax increase on tea, Samuel Adams and the Sons of Liberty threw 45 tons of tea into the Boston Harbor. Defy tradition a little bit yourself this year by tossing the classic recipes for Boston Tea Party cupcakes made with Earl Grey tea. This recipe will make 24 cupcakes.
Cook 1 large jar of strawberry preserves in a sauce pan over low-medium heat with the zest of half an orange, and 2 tablespoons of orange juice, for about 10 minutes. Set aside to infuse.
The syrup will be used to flavor the icing. Bring 1/2 cup sugar and 1/2 cup water to a boil over medium-high heat. Reduce the heat and simmer. Add 1 tablespoon loose Earl Grey tea and reduce the syrup for about 10 minutes. Remove from heat and let steep until cool. Strain out tea.
Spread a little orange-infused strawberry jam on cupcakes. Frost with earl grey icing, and dress them in cupcake wrappers. If making a layer cake, use the jam in between layers and frost the top and sides with icing. Pack them up in patriotic cake boxes for to-go orders.
From drink to dessert, we have every part of your holiday meal special covered. With these patriotic recipes, you and your guests can recognize Independence Day while enjoying some delicious food that will give everyone reason to celebrate!