BROADNECK GRILL ANNAPOLIS

Breakfast served:   Saturday 8 am – 11:30 am * Sunday 8 am – 2 pm
Lunch served:   Monday – Saturday 11:30 am – 4:00 pm
Dinner served:  Monday – Thursday 4 pm – 9 pm 
Friday & Saturday 4 pm – 9:30 pm; Sunday 2 pm – 9 pm

WEEKLY SPECIALS
Monday – Steak Night
Tuesday – Taco Night
Wednesday – Penny Desserts
Thursday – Fajita Night

Since 1994, Broadneck Grill has grown into a “local’s favorite” restaurant and catering service, serving Contemporary America & Mexican Cuisine in a Family Friendly Atmosphere.  Most servers know their customers are on a first name basis, due to it being a local favorite!

Chef Javier Diaz has been preparing and creating the popular dishes featured on the menu since 1994.  Chef Javier creates weekly specials to keep the menu fresh and always innovative.  Daily specials are always posted on the blackboards throughout the Grill.  Broadneck Grill serves traditional favorites such as crab cakes and hand-cut New York Strip steaks along with their very popular authentic Mexican food.  So much to choose from - - everyone leaves happy!  All the food is prepared at the restaurant, using only fresh, quality ingredients. 

Be sure to try one of their famous Margaritas or homemade Sangria, the perfect compliment to your meal.  You can’t go wrong with a CADILLAC MARGARITA!  Complete your meal with one of their award winning desserts always made fresh on the premises.
 

Catering Services: Broadneck Grill’s professional staff is ready to assist you with all of your event accommodations.  Their full-service caterer can provide experienced bartenders and servers that will make your special occasion more enjoyable.  Broadneck Grill can cater your next Mexican fiesta with steak or chicken fajitas, enchiladas, taco bar, and many other options.  From the simplest barbecue to a wonderful wedding reception, they can help with all of the details.  They’re able to accommodate events as small as 20 guest, and as large as 600.

Healthy Diet & Better Nutrition through this Holiday Season

Yes, it’s that time of year again, when we all focus, even more then the norm, on eating healthy.  Because of the great temptations surrounding us during the holidays, it makes it even harder to actually stay on a healthy food regimen. Here are some healthy diet & nutritional tips.

Support your health and the environment by eating locally-grown food.  Eating fresh food is an important part of a healthy diet. It has become standard practice for fruits and vegetables to be shipped across the country or even across the world before they arrive on our supermarket shelves. Locally-grown food is fresher than what you’ll find in the supermarket. And since the food travels a shorter distance to get to you, it is better for the environment and helps us reduce our dependence on foreign oil. It’s a win - win situation! 

Visit a local farmer’s market for a wide variety of products such as fruits, vegetables, flowers, baked goods, eggs, and meat. Small farmers care about their land and the health of their farms, so even if they are not “certified organic” the food they produce is of a very high quality.

Healthy eating is not about strict nutrition philosophies, staying unrealistically thin, or depriving yourself of the foods you love.  It’s actually about feeling good, having more energy, and keeping yourself as healthy as possible.
 

Tips on how to choose foods that improve your health and how to avoid those foods that raise your risk for illness.  

  -  Maintain a balance between your calorie intake and the amount your body uses.  The average daily allowance is 2,000 calories, taking into consideration your age, sex, height, weight, and physical activity.

  -  Eat plenty of vegetables, whole grains, and fruits - - expand your range of choices!

  -  Remember portion control when eating out.  Try an appetizer instead of an entrée, share a dish with friend, and never “supersize” anything!

  -  Limit your sugar intake.  Sugar is added to a large array of foods.  Did you know that one daily 12-ounce can of soda (160 calories) can increase your weight by 16 pounds in one year.

    -  It’s ok to enjoy your favorite sweets and fried foods. . . .just in moderation.  Food is a great source of pleasure, and pleasure is good for the heart – even if those French fries aren’t!

  -  A healthy diet improves your energy while reducing your risk of many diseases.  Adding regular physical activity and exercise will make you feel so much better.

Eating smart: A Key Step Towards Healthy Eating

It’s not just what you eat, but how you eat.

Take time to chew your food.  Reconnect with the joy of eating.

Avoid stress while eating.  When we are stressed, it can cause problems like colitis and heartburn. 

Listen to your body.  During a meal, stop eating before you feel full.  It actually takes a few minutes for your brain to tell your body that it has had enough food, so eat slowing. 

Eat early, eat often.  Eating a healthy breakfast can jumpstart your metabolism.  Try eating small, healthy meals throughout the day, rather than three large meals

Restaurants are finding that catering to kids is a smart business move!

Children possess a tremendous amount of influence on their parents when choosing where to dine out.  If a restaurant offers a memorable, engaging experience for the children, the whole family benefits; Parents get to enjoy their meal, the children will leave happy, and everyone will look forward to their next visit.

Catering to kids is moving beyond a cup full of crayons and a slice of pizza.  Today’s kids are ready to move up from chicken nuggets and French fries.  And both parents and chefs are ready to move children’s restaurant experiences to the next level.

Across the country restaurants are luring mom and dad with the offer of free food for the offspring and “kiddie” menus are being up-scaled with a gourmet edge. 

The trend towards better children’s food has been under way nationally for some time, but the recession seems to be heightening restaurants’ involvement towards this trend.

Catering to kids is a smart business move.  That all-important menu distinction may just lie in a standout kids’ program.

Top 5 Trends in Kids’ Meals:
1.  Nutritionally balanced children’s dishes
2.  Fruit/vegetable children side items
3.  Kid cuisine/gourmet children’s dishes
4.  Ethnic-inspired children’s dishes
5.  Children’s entree salads

From a parent’s perspective, a child-friendly restaurant with nutritious kids’ meals is worth returning to. . . .over and over again.

Here are a few simple tips to give you “kids” menu a creative nutrition makeover.

1.  Make it fun!  Try a theme and name all of the items around it.  For example, use a baseball theme and offer Dug Out Dog (hot dog), the Stealer (mini slider burgers) and for a dessert, “Bunt” Cake (pound cake).
2.  Make it delicious.  Children normally prefer simple flavors.  Include dipping sauces and dressings.  Children love to dip!
3.  Offer a child size portion of a few of your popular healthy adult menu items.
4.  Promote your menu!  Schools and sports organizations love to recommend great family-friendly restaurants with healthful options. 
5.  Train your staff to cater to kids.  Provide an incentive to serve families, or identify servers who are particularly good with kids and have them lead the way to great service for the entire family.

Source:  kraftfoodservice,.com/Business Solutions, Aug. 2009

"BEST SHOW EVER, loved the new show books. . . very easy and took home great gifts!" - Brian Snyder, Pickles & Chips.

 

Knowledge and experience is evident at the AUTH Fresh Cut Meats Booth (Leroy Eichelberger, Deli Brands & Mike Norelli, Saval Foodservice).

Dan at the Ducth Market Cafe was a prospect on Monday. . . .and a customer on Tuesday (Show Day).   Dan & his family really enjoyed the show.  Saw what Saval Foodservice was about and booked several items at the show for delivery next week.  He’s very excited to do business with us!

"LOVED IT!!! FELT VERY WELCOME." . . .Dave at Canton Arts & Entertainment.  Dave left the show and opened his brand new restaurant 4 hours later.



Fantastic displays. . . .Saval Ham



Saval’s Corporate Chef, Bryan Bernstein preparing for the big show!

Saval Foodservice’s Fresh Seafood Booth - Fresh out of the water!

"THIS WAS MY 1ST WITH SAVAL FOODSERVICE AND NOT MY LAST!!!". . . Dan @ Broadmead Retirement.    He was very impressed with how organized the show was.  He booked a lot of new items and took home a few nice gifts!

 

Meeting and greeting. . . . Tom Kapfhammer & Harvey Becker, Saval Foodservice, & Guest.



Deep River Snacks, only at Saval Foodservice

". . . I received lots of emails from our customers and attendees telling me how terrific they thought the day was for them.  You make me proud everyday and yesterday, we just got to show the community what a special group we have here at Saval!" - - Paul Saval, President - Saval Foodservice

Grilling Secrets

Check out these great marinating and grilling secrets for your steaks, ribs, seafood, chicken and veggies.  Keep this handy fact sheet in the kitchen or near the grill.

Beef:
Preparation Tips:
* Always marinate in the refrigerator; never at room temperature.
* Marinate in a food-safe plastic bag or glass dish - - never in aluminum.
* Marinate less tender steaks for 6 to 24 hours.
* Tender steaks can be marinated 15 minutes to 2 hours; just to flavor the meat.

Grilling Tips:
* Grill steaks over medium heat about 5 inches from the heat.
* Turn steaks once during cooking time with tongs or spatula; not a fork - - by doing this, you could pierce the meat and cause juices to run out.
* Depending on the thickness and desired doneness, cooking time can take from 10 - 20 minutes.

Ribs:
Preparation Tips:
* Always marinate in the refrigerator; never at room temperature
* With slabs of ribs, remove the membrane on the bone side to allow marinades to soak in.
* Boiling ribs for a couple of hours before marinating and cooking ensures tender grilled ribs.
* Both pork and beef ribs can be marinated for a couple of hours or overnight.

Diane Perry, Executive Director, Paul Saval, Pres., Saval Foodservice, Shirley Howard, Pres. of the Board & Founder, Emma Handzo, CCF Child, & Jerry Chadwick, Lancaster Produce

June 9, 2009 Whiskey Creek Golf Club Ijamsville, MD

Bob Plant, Dominick’s, Elliott Tinkham, Fusions Sales, Jason Valentin & Lee Dec, Saval Foodservice

 Saval Foodservice Charity Golf Tournament Volunteers:  (Front) Ledia Hill, Jaime Leiner, Nina Blush Riley, Valerie Nowak; (Back) Brigitte Wilton, Terri Goodrich, Michael Thompson, Bryan Bernstein, Mary Rychwalski, Dennis Barry.

Eden & Tye 4-some, Steve Dill, Abuelita, Bill Post, Marc Eden & David Wineholt, Eden & Tye

Chris Goldstein, Tyson Foods, Todd Furr, T. Furr, Wayne Caplan, T. Furr

1st Place Team. NAI-KLNB (Brad Berzins, John Boote, Brian Kelly, & Jeff Clary)

FOODS THAT HELP PREVENT AGING.

Not only might there be a fountain of youth, but there is a pantry of youth.  People who stock up on the right foods can turn back the clock on aging. 

Be sure to add these items to your diet:

SPINACH:  It’s loaded with Vitamin K, which helps with bone density and also lowers the risk of hip fracture.  Plus it’s the #1 source of zeaxanthin and lutein, which are nutrients that soak up harmful light before damaging the retinas in your eyes.  Spinach helps prevent macular degeneration and blindness.

STRAWBERRIES:  What a delicious fruit.  They are rich in ployphenols, which improve memory and communication by promoting signals between cells.

CURRY POWDER:  It’s full of the antioxidant curcumin, which wards off Alzheimer’s disease by preventing the growth of amyloid plaques, which are toxic to the brain cells.  In certain parts of India, where curry is eaten daily, the Alzheimer’s rate is 1/4 of that of the U.S.

TOMATOES:  Packed with lycopene, which protects skin from the oxidation that results from sun damage and leads to wrinkles.  Here’s a tip. . . add a little olive oil to absorb lycopene even better.

ALMONDS:  They’re brimming with vitamin E, which neurtralizes free radicals in your muscles and nervous system.  Almonds also enhance speed, coordination and balance.

DARK CHOCOLATE:  Has flavanols, which is a plant chemical that encourages blood vessels to relax.  That results in lower blood pressure, reducing the risk of a heart attack or stroke.  Besides, chocolate always makes us happy.

Source:  Dallas Morning News, 2008

Bacon, an old favorite, going upscale with recipes that are versatile and sometimes surprising. 

Bacon inspires city chefs, down-home cooks and local food fans.  You’ll find it at breakfast, lunch and dinner - - maybe even at dessert.

It’s everything you could ask for in a food.  It’s sweet, smoky, salty, and rich;  all in one bite.

Most of you remember the wide spread talk on the "Bacon Explosion" back around the 2009 Super Bowl.  It was all over the  internet.

It definitely has become more popular.  Bacon can be used in so many different ways other then just bacon and eggs.  Pork is, sometimes, a chef’s favorite meat because there’s so much you an do with it.

Probably the most popular variety is a signature applewood-smoked bacon.  It seems most fans of bacon favor this one the most.

Great bacon starts with great pigs.  It makes a huge difference.  Normally it’s balanced between sweetness, saltiness, smokiness, and richness.  No or very little water and a six-day drying process really helps concentrate the flavor.

Bacon’s rich flavor is what makes bacon so popular.  A few slices crumbled on top of a dish can add a delicious touch.  A don’t forget your bacon byproduct - - the drippings.  They’re often used for frying or to add smokiness to other dishes.  A little dab will do ya!

Addtional Facts-
The term "Bacon" refers to the fatty meat from a pig’s belly, side, back and breast that’s cured with salt, preservatives, and/or smoked.

One cooked slice of streaky bacon contains between 35-40 calories, 100 mg. of sodium and about 3 grams of fat.  In comparison, an average slice has about 1/4 few calories than a tablespoon of butter or margarine, about 1/2 the total fat, and about 1/3 the cholesterol of butter.

A few Varieties you may see-
CANADIAN BACON - Oval-shaped cut from pork loin.
COUNTRY-STYLE BACON - Thick sliced bacon, salty, cured, and heavily smoked.
JOWL BACON - Southern style cut from pork cheek and contains more fat.
PANCETTA - Dry-cured pork belly, not smoked and from Italy.
STREAKY BACON - British term for American supermarket bacon.
SALT PORK - Mostly fat, with a little lean.  Mostly used for flavoring.

Saval Foodservice’s Corporate chef, Bryan Bernstein, participated in the November 11, 2008 DC Central Kitchen Capital Food Fight.  He ran the stage area and was in charge of the stage setup and break down.

Among other responsibilities, Bryan organized the chefs and explained the rules and break down.  If it was happening on the stage, Chef Bryan was the go-to person for all issues. . .

Great job Chef Bryan Berstein!

     Ris Lacoste, Corporate Chef

6 Steps to a Great Steak:
Always use fresh beef that you’ve just purchased or has been in the refrigerator for no more then 3 days.

Preheat your gas grill for at least 10 minutes.  Always keep the grill closed during preheating and as you cook.

Trim excess fat from the steak.  Then season the steak with fresh ground pepper and kosher or sea salt.   Use a little more salt then normal since some of this will drip off while grilling.

How to get the real steakhouse-quality grill marks - Place one end of the steak diagonal to the grates facing left (10 o’clock).  Then without flipping the steak, move the end so that it now faces right (2 o’clock).  Flip the steak and repeat this procedure.

Grill a boneless steak, such as a rib-eye or sirloin, 1 to 1 1/2 inches thick, for 90 seconds for each step, if you prefer rare meat.  Grill a bone-in steak, like a porterhouse, for 2 minutes per step for rare.  Add an additional 30 seconds per step for medium rare.  Cook for 3 minutes per step for medium-well.  Remove the steak from the grill.

If using a meat thermometer 145F degrees equals medium-rare, 160F degrees equals medium, and 165F for medium-well.

 

Creating and serving "Menu Specials" in your restaurant will generate interest with your guests and will help motivate your staff and boost margins.

For many chefs and owners, the process of developing specials can be a task that is often neglected, thus resulting in "specials" that are not so special after all!  Developing a plan of action for creating specials can make the whole precess run smoother and more enjoyable.

SIX TIPS TO HELP CREATE UNIQUE MENU SPECIALS:

1.  PLAN AHEAD.
    Try to plan a week’s worth of specials the week before you need them.  This will give you plenty of time to order product that is needed, give your culinary staff time to research and plan, and provide the servers time to familarize themselves with the specials.

2.  TALK TO YOUR STAFF.
    Many times your staff will have great suggestions for a menu special.  Your culinary staff will see it as a way to be creative and think "outside of the box" from their daily menus.  The serving staff will see this as an opportunity to greet their guests and have a story ready to tell when approaching the table.  Encourage your staff to come up with ideas that reflect their heritage.  Be sure to ask your staff what specific dishes their customers have been requesting that are not on the menu.

3.  WORK WITH SUPPLIERS.
    Your suppliers can be a valuable source for menu ideas.  Through new products, market trends, and items that they need to move and are motivated to sell at a discount.  All of these ideas can provied your customers with a deal and you with better profits.  All you need to do is ask your sales rep or supplier for deals.

4.  GO SEASONAL.
    Many seasonal products, such as produce and seafood, are perfect for menu specials.  Talk to you rep to determine when a product will be at its best price and feature a special around that time.

5.  CELEBRATE SOMETHING.
    Restaurant owners find that focused specials and festivals attract more attention and easier to promote.  Celebrations like St. Patrick’s Day and Cinco De Mayo lend themselves easily to creating special food ideas.  Your specials can run for several days leading up to the specific day of celebration.  Ask your sales rep for suppliers` point of sale to help promote the event.

6.  CREAT A FESTIVAL.
    Running a special promotion for a couple of weeks or even a month can generate interest.  Events such as March Madness, Seafood Festival, or Cajun Week are examples of ideas to build menu specials from.  These specials can run during traditionally slower periods during the year and can be promoted and advertised in the local newspaper.

Whatever you do to create specials in your restaurant, remember to plan ahead and use these specials as a way of creating excitement and opportunity to increase margins.

Source:  Kraftfoodservice.com/Business Solutions, May 2008
   

Keeping your menu fresh and current can be a challenge.  Your regular customers always like their tried-and-true favorites, but you want to keep fresh and current items on your menu.

By doing a little research you will be able to tell trends from fads.  A fad comes and goes fairly quickly, while a trend tends to stay around and become mainstream.  Read trade publications, consumer magazines and promotions at large chain establishments.

There is no need to revamp your whole menu.  By using “Specials” menu inserts, blackboard specials and weekly promotions there will be no need to revamp your entire menu.  Once you see a trend you like, look around your local area for inspiration.  If you want to add an ethnic flavor to a menu item, then find that ethnic eatery in your area and sample a few items to get a some ideas.  It’s very easy to add an ethnic “inspired” item to your menu to give a sense of that type of cuisine.  And always remember, you’re not an authentic ethnic restaurant, so there’s no need to try to be too authentic.

Use commercially-available products – such as marinades, prepared sauces and dressing – these can easily provide a very specific flavor profile.  For example, it’s very simple to offer your current chicken wings as “Spicy Teriyaki Wing” and add a side of teriyaki dipping sauce to the plate.

Take advantage of the hamburger “extraordinaire”.  Add creative twists to your burger menu by using a variety of breads such as focaccia or ciabatta, cheeses and flavored mayonnaise or dressings.  Burgers are a very popular and profitable item on your menu.  It just takes a little imagination.  Why not try a different burger each day of the week as a “special”.  Once again, no need to redo your menu and add additional cost to your overhead.  Simply add it to your chalkboard each day.

Tweaking current menu items to take advantage of trends is an easy way to add a little creativity.  One way is by offering diners a few new salad dressings.  Maybe add fresh strawberries and blueberries to your salads.  These fresh fruits are very healthy and add a great flair to any basic salad.  Add fresh herbs to commercial vinaigrette dressings or olive oil and you have a new exotic item on your menu.  Be creative, you’ll be surprised by the possibilities.

As a last note, remember to gain valuable insight into what works by asking both customers and peers for feedback.  Future decisions will be much easier and your menu will remain very exciting!

Here are a few helpful tips in shopping for different types of saute pans, their positives and drawbacks.

CAST IRON:
Uses:  This cast-iron pan is at home on a stovetop and above a campfire.  Use it for Cajun-style blackening and other high-heat methods, pan-roasting, baking corn bread.
Pluses:  Durable, great heat retention, no hotspots, decent nonstick properties when well-seasoned.  Available in most areas.
Drawbacks:  Very heavy, heats and cools slowly, must hand wash.

STAINLESS STEEL:
Uses:  Anything but blackening.
Pluses:  Durable, heats up and cools faster than cast iron; Available in nonstick, light weight, and dishwasher-safe.
Drawbacks:  Eggs and similar foods may stick, the interior will scratch and the exterior will dull over time, some models are expensive; Cheaper models tend to get hotspots and warping.

STAINLESS-LINED COPPER:
Uses:  Anything but blackening.
Pluses:  Durable, fastest heat responsiveness, available in nonstick, even heating/no hotspots, beautiful!
Drawbacks:  Eggs and similar foods may stick, requires extra care, interior will scratch and the exterior will dull overtime; some models are heavy, expensive, and you have to hand wash.

SUPERMARKET NONSTICK:
Uses:  Good for eggs, reheating sticky leftovers, and low-fat sauteing.
Pluses:  Inexpensive, effort-free cleanup.
Drawbacks:  Prone to hotspots, nonstick coating may scratch and will wear out; Should not use in a very hot oven or beneath a broiler.

What is the restaurant industry showing? 
    Sometimes knowing who wants appetizers, can be the key to making the most of the left side of your menu.  The following suggestions may give insight to your serving strategy. 

    - Most appetizers are ordered during the dinner time.
    - Adult-only tables order twice the appetizers as tables with kids.
    - 35% of appetizer sales are on weekends.
    - 18-49 year olds order about 60% of all appetizers sold.
    - Older diners prefer shrimp. 
    - Younger diners go for fried cheeses, chicken strips, wings, and nachos.

Now that you know the front-of-the-house desires, how about some ideas to spice up your appetizer menu.
    - Samplers are unique - they`re a low-risk way to experience a new taste, and also a good opportunity for you to try new ideas before placing them on the main menu.
    - Pizzas, bread and bruschetta are on most menus, and non-Italian styles of these appetizers are exploding with diverse toppings, from Asian flavors to dried fruit and nuts.
    - The fried cheese favorite can be made even more appealing by adding some exoctic dressings and dips or frying treatments.
    - Our old friend the nacho platter still seems to be a strong favorite.  Some platters are now served with a little more exotic flair, for example an additional of wasabi cream.  You might want to try substituting fried wontons for the tortilla chips.

Even with the appetizer arena changing so fast, your menu can keep up with the best - and with a touch of your special creativity and inspiration, your appetizers could be the talk of the town! 

Source:  kraftfoodservice.com