To our Schweid & Sons Family,

We at Schweid and Sons take enormous pride in feeding American families and communities. We've thrived because you've placed your trust in us for more than 40 years.

Despite these difficult times, we pledge that we will continue to maintain the finest quality and availability of all products carrying our name.

We feed your families and there is no greater responsibility.

Rest assured that Schweid and Sons is dedicated to supporting our food service partners. And, if you’re eager to find our products on your supermarket shelves, we’re fully committed to meeting your needs. And if your local store is out of stock, let us know and we'll get on it immediately.

As a family business, we pledge to treat each of you as we treat each other: with respect, care and best wishes for good health in the days and months ahead.

Spend this time safely with your loved ones. Do not hesitate to contact us at 201-939-4747 with any questions.

 

 

Be well,

Jamie Schweid

the-wall-wide

Two weeks ago, the third and final debate between presidential hopefuls Donald Trump and Secretary of State Hillary Clinton aired to a captivated audience at The Ainsworth Midtown. But the crowd may have been more captivated by the Burgers being served than the actual debate. Chef Stephen Yen prepared six candidate-themed Burgers to celebrate the night, and the top two ordered Burgers won spots on The Ainsworth menu.

One of those Burgers, inspired by Donald Trump, was The Wall. Topped with fresh avocado slices, pico de gallo, and cojita cheese, this Burger was the second-most-ordered Burger of the night. Chef Yen shared the recipe with us so you could make this Burger at home!

the-wall-pin

The Wall
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Rating: 3
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The Wall
Votes: 1
Rating: 3
You:
Rate this recipe!
Print Recipe
Instructions
  1. 1. Rub your Burger with Chili Lime seasoning and cook to order (medium rare is the way to go to bring out the most flavor and provide a juicy bite).
  2. 2. Place Burger on Brioche Bun and top with Fresh Avocado slices, Pico de Gallo, a generous sprinkling of Cojita cheese, and a dollop of Fresh Crema.
  3. 3. Enjoy!
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About Chef Stephen Yen

stephen-yenStephen Yen was born in Flushing Meadows, Queens, and raised on Long Island in a small town called Cold Spring Harbor. Both of his parents were born and raised in India; this has had a major impact on the style of cuisines he has been exposed to. Growing up in an Italian community on Long Island also had a major impact on his palate. Having the opportunity to travel to influential places such as India, China, Dubai, Malaysia, Thailand, Spain, Italy, Greece, Tahiti, Mexico has been a great asset in his culinary arsenal.

Stephen is an alumnus of the French Culinary Institute (International Culinary Center) in New York City. After graduating, he had the pleasure of opening Fatty ‘Cue in Williamsburg, Brooklyn. He then moved on to work along side Eddie Huang, popular for his food-driven political antics. Stephen then started his training at Iron Chef Morimoto’s restaurant in the meatpacking district.

Stephen has been the Corporate Executive Chef for Paige Hospitality Group (The Chester, The Ainsworth, Ainsworth Park, Ainsworth Midtown, Ainsworth Hoboken, Ainsworth Las Vegas, South Hampton Social Club, 121 Fulton) for the past four years. He is the creative force as well as the Kitchen manager for all the properties. His style of cuisine is global, everything from traditional French to modern American.

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