Submitted by Eddie's on December 28, 2016 - 14:09
With the news and events of 2016 still fresh in our minds,
Let’s look forward to 2017 and the flavors we will find.
In 2016 we fermented and pickled, from cukes to kraut,
We need to increase the good bacteria, what’s that all about?
Our chefs soaked and seasoned, refreshed and basted,
We whipped and chopped, folded and tasted.
We aged and cured, marinated and brined,
Catering at Eddie’s is like being wined and dined!
Submitted by Eddie's on December 8, 2016 - 11:26
Go ahead, send that tacky Christmas sweater or a hairy Ch-Ch-Ch-Chia Pet. But if you really want to wow your friends and family, send smiles and love with a gift of food. Whether it's a box of A. Kirchmayr Truffles or a complete crab cake dinner, a gift that appeals to the senses delivers the most satisfaction.
Submitted by Eddie's on October 27, 2016 - 16:17
The newest, easiest, quickest and cleanest way to cook is with just one pan, the awe-inspiring sheet pan. All you need is one 18x13-inch rimmed sheet pan, some non-stick cooking spray, and a little imagination. Your sheet pan suppers will quickly push your one-pot dinners to the back burner!
Submitted by Eddie's on July 28, 2016 - 16:02
Our “lazy days of summer” are numbered. Soon we’ll be back to our deadlines, schedules and school. Again, we have the dilemma of what to make for dinner when everyone in the family is running in different directions. Here's a suggestion: Gourmet Flatbreads. Whether you call them flatbread or pizza, they’re delicious, easy and fast. Bake them in the oven or throw them on the grill -- either way, they're done in minutes. Be original and think outside the pizza “box” or the lunch “box.” You can create your own signature flatbread just by varying the crust, sauce and toppings.
Submitted by Eddie's on June 29, 2016 - 09:00
This weekend, celebrate July 4th with the All-American Hot Dog. Top it, as you like it, with mustard and relish, or “go global” with these unusual, yet exotically delicious, toppings.
THE OLÉ OLÉ DOG: Wrap an Applegate Natural Uncured Beef Hot Dog in a flour tortilla and top it with Xochitl Salsa, creamy guacamole, chopped red onion, and crumbled queso blanco.
Submitted by Eddie's on May 6, 2016 - 17:10
Smoke is in the air, along with the savory aromas of sizzling steaks and barbecued chicken. If you're not a talented home cook, you don't have to be intimidated by the grill. At Eddie's, we make grilling a cinch for the "non-cook" and downright convenient for the seasoned cook.
Submitted by Eddie's on March 9, 2016 - 10:32
As March rolls in, we know that spring is just around the corner. We can almost taste it: fresh herbs, crisp vegetables, and lots and lots of green. Fresh asparagus is always associated with the spring season. Asparagus, though we love you, we have other natural beauties at Eddie's that will just "wow" you, making vegetables the main attraction at your table.
Submitted by Eddie's on December 31, 2015 - 13:08
As 2016 begins, we look back and reflect over the past year. A historian may recount the political events of the year. A designer may look back at style trends. But an epicurean will relive the memorable flavors, dishes and "bites" of the year.
Sit back and re-experience those aromas, tastes and textures of your favorite dishes of 2015. What new foods did you discover? What foods did you try that you would never have eaten five years ago?
Submitted by Eddie's on November 13, 2015 - 14:01
As the saying goes, "Don't sweat the small stuff." Well, you don't have to sweat the holidays, either. You aren't alone if you get stressed out by just thinking about all you have to do for holiday entertaining. Remember, it's not just planning for Thanksgiving, Chanukah or Christmas dinner. It's planning for breakfast, lunch and dinner if you have out-of-town guests for the weekend.
Submitted by Eddie's on July 31, 2015 - 14:28
On the heels of the New York Fancy Food Show, and at the peak of the renovation process at our North Charles location, we have lots "in-store" to entice and delight your tastebuds.
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