[iconoclast]

Originally Posted by shroomgirl

What about a charcuterie &/cheese platter, Oregan products.....add olives....

as soon as you said that i instantly thought of this place in neighbouring state:

Salumi Artisan Cured Meats

[kuan]

Shoot you could open up a whole dogs and suds diner right behind the bar counter. Steam table, condiments, and what's that machine where you put in the frozen fries and when the timer goes on it dumps the fries out in a chute?

[Pete]

I love the Charcuterie Plate idea. A couple of locally produced sausages and salamis plated with a few condiments go great with beer. You can either buy all of it in or buy some and experiment and makes some yourself. BDL also touched on BBQ. While you might not feel like taking on the whole BBQ thing, a nice Pulled Pork Sandwich with a house made BBQ sauce would work well. Or how about Mac & Cheese? It is very customizable so that you can create your own signature style and can be done easily if preparing it on the stove top as opposed to baking it. Forget the Tuna Salad. I like the Chicken Salad idea, but I would consider spicing it up and make a Curried Chicken Salad or something along those lines to make it more beer and drink friendly, since you call yourself a pub. Hope this helps!!

[foodbiz2]

Clarksnack,
I am on the Coast of the Maryland shore at a country club. I know what it is not to have much help in the kitchen especially at this time of the year. Also, I have to make things simple yet fresh and can hold for a while. First, purchase a vacuum packing machine from KMART or WALMART or ONLINE. Foodsaver is a pretty good inexpensive one for what you would propbably need (75.00-100.00)+ bags 8.00 for a double pack of 11 inch.
So far this has saved me lots of money and what would last me 3-4 days is now lasting me 7-10 days, seriously !
I recently put a crab pizza on my menu the other day, made 24 of them and all were sold within 4 hours on a mediocre night at 10.95.
The pizza is made with Lavosh Flatbread from Sysco and the ingredients are as follows:
Mascaporne cheese for spreading on the outside edges of the crust, then mix following ingredient together and sprinkle. Shredded Mozzarella, Fresh chopped Basil, Rough Chopped Spinach, Fresh Garlic, Olive oil, Crushed Red Pepper, Diced Tomatoes and some Jumbo Lump crabmeat. You do not have to use the best crab meat, just as long as it looks great. Hot pizza oven until slightly dark brown edges. This mix will last for 5 days, if vacuumed it will last 2 weeks. Guaranteed !
One more thing. 1/2 Price fresh 8z burgers !
Let me know how it works.
The mix should not be too moist so drain the diced tomatoes very well and not alot of Olive oil.

[CookingAngry]

Foodbiz, have you tried The French Laundry recipe for tomato confit? I think it would suit your pizza better that goopy chunks that you have to drain. The flavors are also intensified. Just a thought.

[shroomgirl]

ummmm pizza please!
Great reading pizza Foodbiz.

I really gravitate to blue crab claw meat, just more flavor than the lump...JMPTC.

Farmstead cheeses if they make sense, you are in a great area for cheeses and cured meats. Throw on a tiny bit of coarse grain mustard, possibly some house pickles (or quick pickled onion slices)

Dip options for the chips, upcharge.

I'm going to politely disagree with some of the others, a simple good chicken salad is a beautiful thing. Nothing fancy, just well made.

Oregan, you are in wild shroom territory. How about buying some dried shrooms bits, powdering them and either sprinkling it on chips with salt, or coating meat with it (I used to use pork tenderloin and porchine powder)

A buddy of mine opened an English pub here a couple of months ago and his charcuterie plate has pickled mushrooms (chanterelles, shiitakes, etc)....

he's got meat pies, some fancier than others.

his egg plate is killer, 1 whole pickled egg with tarragon and red wine vinegar, 1 whole deviled egg....$5, small bouquet of spring mix

[Vashta Nerada]

Braised Short Rib Sandwich......super pub food, goes with beer or wine.....good shelf life. Can't go wrong with that at all!!