Planning your Christmas baking, but your kitchen at home is just too small? Did you know that our kitchens are available for rent by the hour? At Facility Kitchens you can get your holiday baking done in half the time! Contact us today to schedule.
Friday, December 14, 2012
Sunday, December 2, 2012
HACCP Manager Certification Class
Want to learn more about food safety? December 5 &6 is the next scheduled HACCP manager certification class in West Michigan. The class will take place at the Varnum Law Firm, located in the Bridgewater Place in downtown GR. Call Amy at 616.771.0557 for details.
Wednesday, November 28, 2012
HACCP Class
The next HACCP manager certification class in West Michigan is scheduled for December 5 & 6 at the Varnum Law Firm in downtown Grand Rapids. This is a great investment in your food safety education.
Call Amy at 616.771.0557 for details.
Saturday, November 24, 2012
"Hear ye, Hear ye."
The next HACCP manager certification class in West Michigan is scheduled for December 5 & 6 at the Varnum Law Firm in downtown Grand Rapids. This is a great investment in your food safety education.
Call Jody Gruner at 616.771.0557 for details.
Call Jody Gruner at 616.771.0557 for details.
Sunday, November 18, 2012
Canning Beef Bourguignon
We used canningusa.com’s recipe. We each increased the ingredients by 1.5. There were three of us moving through and we made one batch. We achieved 7 quarts each of shelf – stable product and 2 quarts to be refrigerated and eaten soon.
We started Sunday at 1:00pm and finished at 10:00pm. It turned out great but…Wow… we were exhausted by the end.
Meet Sunday’s Three Canners:
Laurie Brooks, with Facility Kitchens, and leader of the pack – she used all venison.
Greg Grieves, of Saranac Tank and Coating – he used 50/50 beef and venison.
Janet Tlapek, also with Facility Kitchens – she used all beef.
Other ingredients were onions, shallots, mushrooms & bacon.
Here ingredients are sauteed in olive oil before adding the wine & cognac.
There is prepping, lots of prepping.
There is a significant amount of wine and cognac in the recipe and all of us substituted brandy for cognac.
There is simmering, lots of simmering.
This must be the color of beta- carotene.
There is more simmering, now with carrots.
Filled jars went into the pressure canners for 75 minutes at 10 pounds of pressure.
Its break time!
Its tasting time!
Voila! Here is our finished product of Beef Bourguignon.
Each of us achieved seven quarts of shelf-stable product and three quarts that are to be refrigerated and eaten in the near future.
“Lovely.”
For our next personal food preservation session, we plan to do pork & beans, spiced apples, or Sloppy Joes. Check back for dates and details.
We started Sunday at 1:00pm and finished at 10:00pm. It turned out great but…Wow… we were exhausted by the end.
Meet Sunday’s Three Canners:
Laurie Brooks, with Facility Kitchens, and leader of the pack – she used all venison.
Greg Grieves, of Saranac Tank and Coating – he used 50/50 beef and venison.
Janet Tlapek, also with Facility Kitchens – she used all beef.
Other ingredients were onions, shallots, mushrooms & bacon.
Here ingredients are sauteed in olive oil before adding the wine & cognac.
There is prepping, lots of prepping.
There is a significant amount of wine and cognac in the recipe and all of us substituted brandy for cognac.
There is simmering, lots of simmering.
This must be the color of beta- carotene.
There is more simmering, now with carrots.
Filled jars went into the pressure canners for 75 minutes at 10 pounds of pressure.
Its break time!
Its tasting time!
Voila! Here is our finished product of Beef Bourguignon.
Each of us achieved seven quarts of shelf-stable product and three quarts that are to be refrigerated and eaten in the near future.
“Lovely.”
For our next personal food preservation session, we plan to do pork & beans, spiced apples, or Sloppy Joes. Check back for dates and details.
Sunday, November 11, 2012
Spots Available for Today's Event!
We have some spots available for our Beef Bourguignon event today at 1pm. Please email Janet at Janet@facilitykitchens.com to reserve your place.
Saturday, November 10, 2012
Tomorrow
Don't forget our special event tomorrow! We will can Beef Bourguignon, an iconic French dish of beef with vegetables in aromatic herbs.
PowWow Notes:
At our Thursdays Powwow we talked about accounting and distribution in the specialty food business. Sharing ideas with others in similar businesses can turn production into profit.
Our featured food for the evening was barbecue from Pit Stop Catering.
Our featured food for the evening was barbecue from Pit Stop Catering.
Please remember our special event tomorrow!
Sunday, November 11, 2012 we will can Beef Bourguignon, an iconic French dish of beef with vegetables in aromatic herbs. This winter you will have hearty, comfort meals ready to go. You will put up 7 - 9 quarts for storage, and maybe extra quart meals for immediate consumption.
Date: Sunday, November 11, 2012
Time: 1:00pm to 9:00pm
Please RSVP: janet@facilitykitchens.com
Cost: $45.00 per person
Date: Sunday, November 11, 2012
Time: 1:00pm to 9:00pm
Please RSVP: janet@facilitykitchens.com
Cost: $45.00 per person
We will use the Beef Bourguignon canning recipe from www.canningusa.com.
Bring these ingredients:
Pot Roast 6- pounds
Onions 6
Shallots 18
Bacon 6 slices
Carrots 8
Beef Bullion 3 cubes (optional)
Garlic 3 cloves
Mushrooms 3 pounds
Burgundy Wine 1.5 bottles (75cl per bottle)
Cognac 1 cup
Olive Oil ¼ cup
Bring your own knives, a very large heavy skillet, a large sauté pan, and a pressure canner with a capacity of 7-9 quarts, and jars, lids & rings.
Schedule: Starts at 1:00pm
1.25 hours to meet, set-up, and prepare the meat and vegetables
.75 hours to brown the meat and bacon, and sauté the onions and shallots
2.0 hours to simmer the beef, wine and cognac *
1.5 hours to add carrots, salt to taste, and simmer again
1.0 hours to hot pack
1.25 hours to pressure can **
1.0 hours to wait for pressure release
Let set until cool and you may leave for pick up the next day at facility Kitchens
Total time about 9 hours
*You may break and walk around Lowell, run errands, or stay and order Pizza delivery during this simmer time. ** You may walk around or leave and come back the next day to pick up your production, if you want us to wait for the pressure time and cool down time.
RSVP: janet@facilitykitchens.com
Bring these ingredients:
Pot Roast 6- pounds
Onions 6
Shallots 18
Bacon 6 slices
Carrots 8
Beef Bullion 3 cubes (optional)
Garlic 3 cloves
Mushrooms 3 pounds
Burgundy Wine 1.5 bottles (75cl per bottle)
Cognac 1 cup
Olive Oil ¼ cup
Bring your own knives, a very large heavy skillet, a large sauté pan, and a pressure canner with a capacity of 7-9 quarts, and jars, lids & rings.
Schedule: Starts at 1:00pm
1.25 hours to meet, set-up, and prepare the meat and vegetables
.75 hours to brown the meat and bacon, and sauté the onions and shallots
2.0 hours to simmer the beef, wine and cognac *
1.5 hours to add carrots, salt to taste, and simmer again
1.0 hours to hot pack
1.25 hours to pressure can **
1.0 hours to wait for pressure release
Let set until cool and you may leave for pick up the next day at facility Kitchens
Total time about 9 hours
*You may break and walk around Lowell, run errands, or stay and order Pizza delivery during this simmer time. ** You may walk around or leave and come back the next day to pick up your production, if you want us to wait for the pressure time and cool down time.
RSVP: janet@facilitykitchens.com
Thursday, November 8, 2012
PowWow Tonight
Don't forget tonight's PowWow!! Are you ready to be profitable in your specialty food business! A mini conference at Facility Kitchens (www.facilitykitchens.com) 6:30pm – 8:00pm. Sarah Rossell, accountant, will present briefly on bookkeeping and taxes for the specialty food business. Then Lance Raimer will tell you how to increase food sales with a good distributor!
Please join us for the special event!
Please join us for the special event!
Tuesday, November 6, 2012
Nov 11th Beef Bourguignon
Don't forget that this Sunday, Nov 11th is our Beef Bourguignon Night!
This is an iconic French dish of beef with vegetables in aromatic herbs. This winter you will have hearty, comfort meals ready to go. You will put up 7 - 9 quarts for storage, and maybe extra quart meals for immediate consumption. Date: Sunday, November 11, 2012
Time: 1:00pm to 9:00pm
Please RSVP: janet@facilitykitchens.com
Cost: $45.00 per person
Time: 1:00pm to 9:00pm
Please RSVP: janet@facilitykitchens.com
Cost: $45.00 per person
We will use the Beef Bourguignon canning recipe fromwww.canningusa.com.
Bring these ingredients:
Pot Roast 6- pounds
Onions 6
Shallots 18
Bacon 6 slices
Carrots 8
Beef Bullion 3 cubes (optional)
Garlic 3 cloves
Mushrooms 3 pounds
Burgundy Wine 1.5 bottles (75cl per bottle)
Cognac 1 cup
Olive Oil ¼ cup
Bring your own knives, a very large heavy skillet, a large sauté pan, and a pressure canner with a capacity of 7-9 quarts, and jars, lids & rings.
Schedule: Starts at 1:00pm
1.25 hours to meet, set-up, and prepare the meat and vegetables
.75 hours to brown the meat and bacon, and sauté the onions and shallots
2.0 hours to simmer the beef, wine and cognac *
1.5 hours to add carrots, salt to taste, and simmer again
1.0 hours to hot pack
1.25 hours to pressure can **
1.0 hours to wait for pressure release
Let set until cool and you may leave for pick up the next day at facility Kitchens
Total time about 9 hours
*You may break and walk around Lowell, run errands, or stay and order Pizza delivery during this simmer time. ** You may walk around or leave and come back the next day to pick up your production, if you want us to wait for the pressure time and cool down time.
RSVP: janet@facilitykitchens.com
Bring these ingredients:
Pot Roast 6- pounds
Onions 6
Shallots 18
Bacon 6 slices
Carrots 8
Beef Bullion 3 cubes (optional)
Garlic 3 cloves
Mushrooms 3 pounds
Burgundy Wine 1.5 bottles (75cl per bottle)
Cognac 1 cup
Olive Oil ¼ cup
Bring your own knives, a very large heavy skillet, a large sauté pan, and a pressure canner with a capacity of 7-9 quarts, and jars, lids & rings.
Schedule: Starts at 1:00pm
1.25 hours to meet, set-up, and prepare the meat and vegetables
.75 hours to brown the meat and bacon, and sauté the onions and shallots
2.0 hours to simmer the beef, wine and cognac *
1.5 hours to add carrots, salt to taste, and simmer again
1.0 hours to hot pack
1.25 hours to pressure can **
1.0 hours to wait for pressure release
Let set until cool and you may leave for pick up the next day at facility Kitchens
Total time about 9 hours
*You may break and walk around Lowell, run errands, or stay and order Pizza delivery during this simmer time. ** You may walk around or leave and come back the next day to pick up your production, if you want us to wait for the pressure time and cool down time.
RSVP: janet@facilitykitchens.com
Nov 8th PowWow
Nov 8th PowWow
Get ready to be profitable in your specialty food business! A mini conference at Facility Kitchens (www.facilitykitchens.com)
6:30pm – 8:00pm. Sarah Rossell, accountant, will present briefly on bookkeeping and taxes for the specialty food business. Then Lance Raimer will tell you how to increase food sales with a good distributor!
Please join us for the special event!
Get ready to be profitable in your specialty food business! A mini conference at Facility Kitchens (www.facilitykitchens.com)
6:30pm – 8:00pm. Sarah Rossell, accountant, will present briefly on bookkeeping and taxes for the specialty food business. Then Lance Raimer will tell you how to increase food sales with a good distributor!
Please join us for the special event!
Monday, November 5, 2012
Beef Bourguignon Nov 11
Sunday, November 11, 2012 we will can Beef Bourguignon, an iconic French dish of beef with vegetables in aromatic herbs. This winter you will have hearty, comfort meals ready to go. You will put up 7 - 9 quarts for storage, and maybe extra quart meals for immediate consumption.
Date: Sunday, November 11, 2012
Time: 1:00pm to 9:00pm
Please RSVP: janet@facilitykitchens.com
Cost: $45.00 per perso
Date: Sunday, November 11, 2012
Time: 1:00pm to 9:00pm
Please RSVP: janet@facilitykitchens.com
Cost: $45.00 per perso
n
We will use the Beef Bourguignon canning recipe fromwww.canningusa.com.
Bring these ingredients:
Pot Roast 6- pounds
Onions 6
Shallots 18
Bacon 6 slices
Carrots 8
Beef Bullion 3 cubes (optional)
Garlic 3 cloves
Mushrooms 3 pounds
Burgundy Wine 1.5 bottles (75cl per bottle)
Cognac 1 cup
Olive Oil ¼ cup
Bring your own knives, a very large heavy skillet, a large sauté pan, and a pressure canner with a capacity of 7-9 quarts, and jars, lids & rings.
Schedule: Starts at 1:00pm
1.25 hours to meet, set-up, and prepare the meat and vegetables
.75 hours to brown the meat and bacon, and sauté the onions and shallots
2.0 hours to simmer the beef, wine and cognac *
1.5 hours to add carrots, salt to taste, and simmer again
1.0 hours to hot pack
1.25 hours to pressure can **
1.0 hours to wait for pressure release
Let set until cool and you may leave for pick up the next day at facility Kitchens
Total time about 9 hours
*You may break and walk around Lowell, run errands, or stay and order Pizza delivery during this simmer time. ** You may walk around or leave and come back the next day to pick up your production, if you want us to wait for the pressure time and cool down time.
RSVP: janet@facilitykitchens.com
We will use the Beef Bourguignon canning recipe fromwww.canningusa.com.
Bring these ingredients:
Pot Roast 6- pounds
Onions 6
Shallots 18
Bacon 6 slices
Carrots 8
Beef Bullion 3 cubes (optional)
Garlic 3 cloves
Mushrooms 3 pounds
Burgundy Wine 1.5 bottles (75cl per bottle)
Cognac 1 cup
Olive Oil ¼ cup
Bring your own knives, a very large heavy skillet, a large sauté pan, and a pressure canner with a capacity of 7-9 quarts, and jars, lids & rings.
Schedule: Starts at 1:00pm
1.25 hours to meet, set-up, and prepare the meat and vegetables
.75 hours to brown the meat and bacon, and sauté the onions and shallots
2.0 hours to simmer the beef, wine and cognac *
1.5 hours to add carrots, salt to taste, and simmer again
1.0 hours to hot pack
1.25 hours to pressure can **
1.0 hours to wait for pressure release
Let set until cool and you may leave for pick up the next day at facility Kitchens
Total time about 9 hours
*You may break and walk around Lowell, run errands, or stay and order Pizza delivery during this simmer time. ** You may walk around or leave and come back the next day to pick up your production, if you want us to wait for the pressure time and cool down time.
RSVP: janet@facilitykitchens.com
Nov 8th PowWow
Nov 8th PowWow
Get ready to be profitable in your specialty food business! A mini conference at Facility Kitchens (www.facilitykitchens.com)
6:30pm – 8:00pm. Sarah Rossell, accountant, will present briefly on bookkeeping and taxes for the specialty food business. Then Lance Raimer will tell you how to increase food sales with a good distributor!
Please join us for the special event!
Get ready to be profitable in your specialty food business! A mini conference at Facility Kitchens (www.facilitykitchens.com)
6:30pm – 8:00pm. Sarah Rossell, accountant, will present briefly on bookkeeping and taxes for the specialty food business. Then Lance Raimer will tell you how to increase food sales with a good distributor!
Please join us for the special event!
Saturday, November 3, 2012
S&D Distribution
Tuesday, October 30, 2012
PowWow Nov 8th
Get ready to be profitable in your specialty food business! A mini conference at Facility Kitchens (www.facilitykitchens.com)
6:30pm – 8:00pm. Sarah Rossell, accountant, will present briefly on bookkeeping and taxes for the specialty food business. Then Lance Raimer will tell you how to increase food sales with a good distributor!
Please join us for the special event!
6:30pm – 8:00pm. Sarah Rossell, accountant, will present briefly on bookkeeping and taxes for the specialty food business. Then Lance Raimer will tell you how to increase food sales with a good distributor!
Please join us for the special event!
Sunday, October 28, 2012
Beef Bourguignon
Personal food preservation
Sunday, November 11, 2012 we will can Beef Bourguignon, an iconic French dish of beef with vegetables in aromatic herbs. This winter you will have hearty, comfort meals ready to go. You will put up 7 - 9 quarts for storage, and maybe extra quart meals for immediate consumption. Date: Sunday, November 11, 2012
Time: 1:00pm to 9:00pm
Please RSVP: janet@facilitykitchens.com
Cost: $45.00 per person
We will use the Beef Bourguignon canning recipe from www.canningusa.com.
Bring these ingredients:
Pot Roast 6- pounds
Onions 6
Shallots 18
Bacon 6 slices
Carrots 8
Beef Bullion 3 cubes (optional)
Garlic 3 cloves
Mushrooms 3 pounds
Burgundy Wine 1.5 bottles (75cl per bottle)
Cognac 1 cup
Olive Oil ¼ cup
Bring your own knives, a very large heavy skillet, a large sauté pan, and a pressure canner with a capacity of 7-9 quarts, and jars, lids & rings.
Schedule: Starts at 1:00pm
1.25 hours to meet, set-up, and prepare the meat and vegetables
.75 hours to brown the meat and bacon, and sauté the onions and shallots
2.0 hours to simmer the beef, wine and cognac *
1.5 hours to add carrots, salt to taste, and simmer again
1.0 hours to hot pack
1.25 hours to pressure can **
1.0 hours to wait for pressure release
Let set until cool and you may leave for pick up the next day at facility Kitchens
Total time about 9 hours
*You may break and walk around Lowell, run errands, or stay and order Pizza delivery during this simmer time. ** You may walk around or leave and come back the next day to pick up your production, if you want us to wait for the pressure time and cool down time.
Thursday, October 25, 2012
Tonight 6:30p
Reminder: Tonight 6:30p. Hope to see you there! We'll be doing freezing for end of the year produce!
Wednesday, October 24, 2012
Tomorrow Night Reminder
Tomorrow at 6:30 pm.
Bring your produce, knives and freezer bags! End of the year produce is what we're doing!
Bring your produce, knives and freezer bags! End of the year produce is what we're doing!
Tuesday, October 23, 2012
Freezing on Thursday
Reminder: Thursday at 6:30 pm.
Brussel sprouts and other end of the year produce.
Bring your produce, knives and freezer bags!
Monday, October 22, 2012
Thursday Oct 25th
This Thursday starting at 6:30 pm, $25.00 for the session, no reservations needed. We will freeze brussel sprouts and other end of the year produce. Bring your produce, knives and zip-lock freezer bags.
Sunday, October 21, 2012
Pumpkins, Carrots and Squash...Oh my!
Thursday evening we froze pumpkins, carrots and squash.
Maybe next week, brussels sprouts.
The farmers market said cold weather makes them sweeter.
So we will be patient with the brussel sprouts.
Maybe next week, brussels sprouts.
The farmers market said cold weather makes them sweeter.
So we will be patient with the brussel sprouts.
Wednesday, October 17, 2012
Canning Thursday
There was beta carotene in the air for sure. Freezing is fast in comparison with canning.Last weeks session was freezing pumpkins & carrots.
brussels sprouts and carrots and pumpkins.
Just bring your produce, knives, and ziplock bags.
Monday, October 15, 2012
Nov 8th Pow Wow
Get ready to be profitable in your specialty food business! A mini conference at Facility Kitchens (www.facilitykitchens.com)
6:30pm – 8:00pm. Sarah Rossell, accountant, will present briefly on bookkeeping and taxes for the specialty food business. Then Lance Raimer will tell you how to increase food sales with a good distributor!
Please join us for the special event!
6:30pm – 8:00pm. Sarah Rossell, accountant, will present briefly on bookkeeping and taxes for the specialty food business. Then Lance Raimer will tell you how to increase food sales with a good distributor!
Please join us for the special event!
Thursday, October 11, 2012
Canning Thursday Tonight
Canning Thursday Tonight: Carrots and pumpkin freezing and canning is on for tonight, but Brussels sprouts will not be ready until next week. Bring your own produce, knives, plastic bags, and jars, lids & rings if you have them. We have jars, lids & rings available if you do not have them yet. The evening starts at 6:30 pm is $25.00 per person for the evening.
Wednesday, October 10, 2012
Canning Thursday
Carrots and pumpkin freezing and canning is on for tomorrow, but Brussels sprouts will not be ready until next week. Bring your own produce, knives, plastic bags, and jars, lids & rings if you have them. We have jars, lids & rings available if you do not have them yet.
The evening starts at 6:30pm is $25.00 per person for the evening.
The evening starts at 6:30pm is $25.00 per person for the evening.
Tuesday, October 9, 2012
Check out JD Dogs!!!
Hot Dog!
James Reed of JD Dogs with his cart at
Facility Kitchens for commissary services.
Thanks James!
Monday, October 8, 2012
Canning Thurs Nov 11th
We are frosted!
Canning and freezing pumpkin, carrots and brussel sprouts
this Thursday starting at 6:30 pm. $25.00 for the evening.
Bring or buy your produce, and knives, plastic bags for freezing, jars, lids and rings.
Get your canning and freezing done faster!
Pow Wow Thursday, Nov 8th
Be profitable in your specialty food business! A mini conference at Facility Kitchens (www.facilitykitchens.com) - 6:30pm – 8:00pm. Sarah Rossell, accountant, will present briefly on bookkeeping and taxes for the specialty food business. Then Lance Raimer will tell you how to increase food sales with a good distributor!
Saturday, October 6, 2012
Thursday Canning-Chow Chow
According to legend, chow chow was created for Napoleon by his distinguished chef, Signor Quailiotte, and when the Emperor went into exile at St. Helena, Quailiotte went to work for Crosse & Blackwell in London, where he re-created the condiment. The same recipe is used by the company today.
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