Blog 2018-01-16T16:30:38+00:00

The Blu Jam Blog

111, 2017

Thanksgiving Stuffing Recipe

November 1st, 2017|

I have been doing this recipe for awhile now and it's always a big hit. I first started doing it for my employees in 1995 in my pre-Blu Jam days. Guests and employees loved it and it has evolved over the years. Every Thanksgiving did back then, I was baking Turkeys for employees and guests who didn’t have anywhere to go... free of charge CHEF KAMIL'S THANKSGIVING BREAD STUFFING [...]

2410, 2017

Beer List — Tasting & Notes

October 24th, 2017|

Beer has 4 main ingredients: Malted barley, yeast, hops, and water. What is Malt? Malt is when barley is soaked with water and allowed to germinate. Once it starts, it's halted by heat from roasting. More roasting will result in darker beer. There are hundreds of strains of yeasts, but the main ones are Lager yeast and Ale yeast. There are also many varieties of Hops like Golding, Fuggle, Chinook, and [...]

1909, 2017

Quality + Quantity

September 19th, 2017|

Quality ingredients are essential to any restaurant's success. These days guests are more worldly and have eaten in many restaurants to form their opinions so they can discern which ingredients are top-notch and which ones are not. At the same time, quantity means that the numbers of guests served is also important to a restaurant's well-being. How to have large quantities of guests without compromising quality? One way I found is to make "blender" sauces, or sauces [...]

1409, 2017

Ode to Mushrooms

September 14th, 2017|

Since September is National Mushroom Month, I want to share my love of mushrooms with you, along with some recipes of my favorite childhood meals. I love mushrooms with all my heart. They were big part of my childhood. We used to get up at 5am and head out to go pick wild mushrooms in the forest around my town. Growing season was usually toward the end of Summer spilling over [...]

1608, 2017

Austrian Rieslings

August 16th, 2017|

How to beat the heat? When the summer heat comes around I prefer to drink low alcohol Rosés from Provence, and crispy, dry Rieslings from Germany or Austria. The last thing you want to drink is a heavy, high-alcohol wine like a Zinfandel. Below are some of my favorite producers from Austria. I just returned from this beautiful country and tasted many wines while there. I have to say [...]

708, 2017

Everything’s Peachy in August

August 7th, 2017|

NATIONAL PEACH MONTHIt's that time of the year when trees are full of peaches, so let's have fun with them. I love them just the way they are— eating them fresh from a local farmer's market— but making jams, chutneys, and meals from them is even more fun. I love peaches with buratta cheese, a little bit of great-quality balsamic sprinkled over them with a sprig of fresh mint and you have a nice, [...]

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