There’s good news for consumers and restaurant owners alike — the production system for fresh meat and poultry continues to recover from the earlier bottlenecks the pandemic brought about.
As reported in the Wall Street Journal, processing levels for beef, pork, and chicken has returned to normal, resulting in prices for those commodities retreating to their pre-pandemic levels.
Echoes of the ongoing constraints on restaurant operations can be seen the market for specific beef and poultry products. Primal beef ribs, the source of the restaurant-favorite prime rib, were down more than 10% last month over January 2020 price levels, a decline driven by weak foodservice sales. With many fewer weddings and banquets booked, the restaurant-driven demand for prime rib has been much less than normal, causing prices to decline markedly.
Similarly, chicken wings are cheaper than they were a year ago. A bar food staple, demand for raw wings has been less than robust during the pandemic. Many fewer are being fried and sauced as sports venue concessions, bars and restaurants remain closed or operate on a limited basis.
Don’t look for this drop in wholesale prices to result in immediate menu price declines, since cash-strapped operators are likely to retain any savings on their food purchases to help fund other expenses.
Some chains and independents might instead offer “specials” that take advantage of plentiful supply and lower wholesale costs.
Family pack of chicken wings, anyone?
As well as offering indoor and outdoor dining, McCarthy’s Pub in Belchertown is now promoting curbside pickup as well as local area delivery, with draft beer and signature drinks among the take out options.
Open Tuesday through Sunday, McCarthy’s relies on an extensive “specials menu” to supplement its regular offerings.
Recent choices among the entree special choices include golumpki in tomato sauce, maple-pecan encrusted salmon, and lobster mac & cheese.
McCarthy’s Pub is also preparing for its observance of Halloween, with a “Trunk or Treat” event scheduled from noon until dark on October 31.
The festivities have had to be scaled back, mask mandated, and socially distanced, but the McCarthy’s team is looking forward to seeing lots of creative costumes.
For more details contact McCarthy’s Pub at (413) 323-6420.
It’s Oktoberfest time at the Student Prince Cafe and Fort Restaurant in downtown Springfield, and along with an extensive selection of German and Oktoberfest-style beers, the restaurant will be featuring its Oktoberfest menu throughout the month.
Main plate selections include beef roulade, a marmalade-glazed half chicken with sausage, and a sausage medley plate.
For dessert the kitchen is preparing toasted almond cake and pumpkin crisp. There’s also an adult finale in the form of a “boozy” pumpkin shake that’s spiked with white creme de cacao, pumpkin pie liqueur, and vodka.
Live entertainment is being featured on Friday and Saturday evenings.
For information or reservations contact the Student Prince at (413) 734-7475.
Chez Josef in Agawam has introduced two new family packs for the cool weather weekends ahead,
There’s a Fall Harvest Family Pack that features Cape Cod chicken, butternut squash ravioli, and a trio of Yukon, Red Bliss, and sweet potato. “Harvest” salad, rolls with cinnamon maple butter, and apple crisp for dessert are also included.
The establishment’s Oktoberfest Family Pack is built around knockwurst and bratwurst; red cabbage, potatoes, and soft pretzels with cheddar sauce are part of the package as well. Apple strudel is provided as dessert.
The packs are available for pickup or local delivery on Thursday, Friday, Saturday, or Sunday. They can be pre-ordered online at chez2go.square.site/family-packs.
Chez Josef answers at (413) (413) 786-0257.
The Saybrook Point Resort & Marina in Old Saybrook, CT has announced that its restaurant, Fresh Salt, has introduced a new autumn menu. Executive Chef Jeffrey Renkl has put together a kitchen agenda designed to show fresh seasonal ingredients at their best.
He’s created dishes like a baby kale and butternut squash salad, a creation he’s garnishing with bacon, quinoa, crumbled goat cheese, and toasted pumpkin seeds.
Among his entree inspirations Fresh Salt patrons will find a locally-source pork chop sauced with a whole-grain mustard demiglace and a house-aged NY strip finished with gorgonzola-truffle butter.
A new dessert list complements the savory dishes on the autumn menu. That array of sweets incorporates a pumpkin-maple-bourbon creme brulee, a death-by-chocolate cheesecake, and warm apple crisp served with cinnamon-caramel sauce.
The complete menu at Fresh Salt can be seen at saybrook.com.
Teresa’s Restaurant in Ware has created two new fall drinks to enhance the dining experience the restaurant offers - a frozen caramel apple martini and caramel apple sangria. The bar is also celebrating October by shaking up pumpkin martinis.
The restaurant is open daily for take-out and dine in; their telephone number is (413) 967-7601.
The Rumbleseat Bar & Grille in Chicopee is bringing Big E Creampuffs to its Springfield Street location for pickup purchase as part of a fundraiser benefiting the family of a veteran Bellamy school teacher, Jody Smith, who died in February of this year.
For his part Billy Stetson of the Rumbleseat is donating all the proceeds of the Big E Creampuff Sale he’s organized to that fundraising effort. Creampuff are available Saturday through Monday from 11:30 a.m. to 2 a.m. and Tuesday through Friday from 7 a.m. to 2 a.m.
The Rumbleseat Bar & Grille answers at (413) 592-9025.
In late September the Boathouse in South Hadley launched a new fall menu.
That bill of fare update debuted an appetizer sample that featured a giant pretzel, fried mozzarella sticks, coconut shrimp, and crab cake poppers, all served with four different dipping sauces.
Also being offered this fall is an apple pecan salad, braised short ribs, chicken broccoli Alfredo, and prime rib on Friday and Saturday evenings.
The Boathouse offers Early Bird Specials Monday through Friday from 3 p.m. to 5 p.m., with ten meal options priced at $12.99. Choices include meatloaf, baked cod, skillet mac & cheese, blackened pork chops, and more.
The bar at the Boathouse is preparing a suite of autumn themed beverage specialties, including a “Witch’s Brew” martini that’s enhanced with edible gold luster.
The Boathouse answers at (413) 536-2342.
The Munich Haus German Restaurant in Chicopee has reworked its Oktoberfest celebrations this year, offering it in a socially-distanced, family-style format. Tables need to be reserved in advance, and the all-you-care-to-eat Oktoberfest menu will be served to each table on platters.
The festivities will begin with a plated salad and a giant Bavarian pretzel. Family style platters of Oktoberfest pretzel chicken, sausages, German-style schnitzels, and meatballs with egg noodles get passed around during the feasting, as will sides such as spatzle, sauerkraut, and red cabbage.
An assortment of German style desserts will be sent to each table as the meal comes to a close.
Each table seats six and costs $210 (tax and gratuity not included). Social distancing rules will figure into the placement of seating for the event.
The Oktoberfest Celebration on Friday, October 16 will feature the Berkshire Mountain Wanderers; the Vagabonds will appear on October 17. Doors open at 6 p.m. both nights.
Contact the Munich Haus German Restaurant at (413) 594-8788 for details or to purchase reservations.
Hugh Robert is a faculty member in Holyoke Community College’s hospitality and culinary arts program and has nearly 45 years of restaurant and educational experience. Robert can be reached on-line at OffTheMenuGuy@aol.com.
The Link LonkOctober 03, 2020 at 05:20PM
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Off The Menu: Beef, poultry supply returns to normal - MassLive.com
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