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Cooking with Chef Hermann: Honey Coconut Shrimp with Mango

9 & 10 News
April 21, 2021
½ C Honey
3 C flour
½ tsp black pepper
Egg Wash: 2 eggs slightly beaten with 1 C water, 2 tsp baking powder and 1 C flour. Mix until smooth.
2 C sweetened coconut flakes combined with 2 C panko and 1 tsp salt
1 lb peeled and de-veined shrimp
Stir together honey, sugar and lemon juice with zest in pan. Cook over low heat until sugar is dissolved then set aside.
Combine in bowl: flour, salt, pepper and old bay seasoning.
Dredge the shrimp in the flour mixture, then the egg wash, then the coconut-panko mixture. Place on sheet pan, then freeze for 10 minutes while you heat the oil. ....

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Kurt Cummings left his career to open his dream restaurant. Then COVID hit.

Kurt Cummings spent most of his adult life serving in law enforcement.
After seven years as public safety chief at A Pocono Country Place in Tobyhanna, Cummings retired his badge to fulfill a life-long dream: opening his own chicken wing restaurant called Wingz And A Prayer.
A 2015 Cornell study on restaurant failure rates found that 30% of all restaurants go out of business within their first year. When it comes to independently-owned restaurants (versus corporate-owned chains), the odds of making it past the first year of business are only 10%.
Minority business owners have even lower success rates. According to a CNBC report, eight out of 10 Black-owned businesses fail within the first 18 months. ....

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Who's Afraid of Ghost Kitchens? - Cincinnati Magazine

Cincinnati Magazine
March 1, 2021
The art and posters on the walls of Keystone Bar & Grill in Hyde Park are covered in holiday wrap, but there are no customers inside enjoying the festive touches. Itâs lunchtime the Monday before Christmas, a time the restaurant would normally be open, but COVID-19 has sidelined lunch service.
Dan Cronican says his to-go only ghost brands helped keep Keystone Bar & Grill open through the pandemic.
Photograph by Chris Von Holle
In the kitchen, though, a cook busily prepares food. Heâs making Keystone orders for delivery, but he also cranks out retro style burgers, fries, and milkshakes under the Danny Boy Burger brand and fresh salads and homemade soups under the Leaf + Ladle brand. As the dining room sleeps, Keystone is in the ghost kitchen business. ....

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Legends chef participating in Favorite Chef competition | News, Sports, Jobs

A Marshalltown chef is making his way through the global Favorite Chef competition.
Chad Tiller, 42, head chef at Legends, is sitting in 10th place in his chef group called Hero, of which there are 29 other competitors.
“I’m glad I’m not last,” he said, laughing. “If I am in tenth at the end of the first week, I know I will make it to the next round. I would be bummed if I was taken out in the first week and a half.”
Tiller, who has been creating culinary dishes for 20 years, is highlighting his popular Mango Habanero Sauce. ....

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Blake's Hard Cider Launches Strawberry and Blueberry Craft Hard Cider Lemonades

Blake’s Hard Cider Launches Strawberry and Blueberry Craft Hard Cider Lemonades
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New Farm Fresh Series
“Our product portfolio is driven and based on what our fans like and want, which ultimately helped us create the Farm Stand Series, one of our most significant releases in 2021,” said Andrew Blake, Blake’s Hard Cider founder.
ARMADA, Mich. (PRWEB)
February 23, 2021
Blake’s Hard Cider, the Midwest’s largest craft cidery, announces the release of Blake’s Hard Cider Lemonades. Offered in two refreshing flavors, Blueberry Lemonade and Strawberry Lemonade, the new craft beverages will be available on store shelves across Blake’s Hard Cider’s 16-state footprint and via the website in early March. ....

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