Pigs really do get a raw deal. Two major religions prohibit eating them. They stutter and are filthy on TV. They are notoriously bad builders who are often attacked by big bad wolves and angry birds. They are synonymous with gluttony. If any animal needed a public relations makeover, this is it. Perhaps the worst atrocity happens after they […]
Warning: Illegal string offset 'singular_portfolio_taxonomy' in /home/davhdnfk/foodieknowledge.com/wp-content/themes/canvas/includes/theme-functions.php on line 803
Archive | Proteins RSS feed for this section
Mahi-Mahi and Swordfish
As part of my ongoing efforts to create a database for servers to reference regarding fish that appears on restaurant menus, here are some fun facts and trivia about mahimahi and swordfish. Mahi-Mahi Common Name(s): Dolphinfish, Lampuga, Lampuka, Rakingo, Calitos, Maverikos, Dorado Scientific Name: Coryphaena hippurus Max Size: 88 lbs (40 Kg) Common Size: 15-28 […]
Choosing The Right Steak
I am asked frequently by guests, “What is the best steak?â€Â This question is not easily answered. It is similar to asking someone who sells cars, “What is the best car?â€Â The “best†car depends on a number of factors and will be different for each person. A teenage boy will answer this question differently […]
Wild Salmon Season Has Begun
In one of the greatest rites of spring, the salmon have started heading back to their spawning grounds. This also means that wild salmon will be popping up on restaurant menus around the country. The farm-raised Atlantic Salmon most restaurants have been serving throughout the off season will soon be replaced by wild Sockeye, Coho, […]
Ahi Tuna and Mako Shark
Many month ago I came up with an idea. Â Seafood is one of the toughest areas for most servers to learn. Â Growing up in the Midwest most of the seafood I ate was called “fish” and usually served in “stick” form. Â Early in my restaurant career I served tilapia and cheap salmon. Â It wasn’t until […]
About The Author
David Hayden was born and raised in Kansas City, Missouri. He took his first serving job in 1996. Since that time, he has worked for over a dozen different restaurant companies. He has held both hourly and salaried positions at independent and corporate restaurants. He has waited on over 100,000 guests and trained hundreds of servers. He has been named "Best Server in Kansas City" the last three years by the local weekly paper.