Apple Spice Junction

Archive for October, 2009

Halloween this year falls on a Saturday which begs the question “Do we dress up at work on Friday or not?” I’m not sure what to do. We take Halloween very seriously at Apple Spice Junction and the whole team always dresses up. We’ve had some pretty interesting costumes over the years but one thing is certain….we really enjoy ourselves. My favorite costume so far has been “Little Dead Riding Hood”.  That was much easier than the year I came as a spider.  My eight legs kept getting in the way.  We also try to make it fun for our customers by making our bread bowls and our brownies orange for the day. I guess we will take our chances and do it on Friday and hope that the rest of the world follows along….. Happy Halloween!!

The month of October marks 21 years that Apple Spice Junction has been in business. Wow! It amazes me to think that we have been here that long…. This business sure has brought an incredible amount of satisfaction to me. I can honestly say that every day for the last 21 years I’ve been excited to get out of bed and come to work. That’s not to say that it hasn’t been challenging or difficult along the way. Believe me, we’ve had our share of trials and with the current economy the way it is, this past year has been no picnic (no pun intended). My heart goes out to all of the businesses who haven’t been able to weather the storm and the many families who have been affected as a result. We’re indeed grateful to those who have continued to support our business.

It truly is a privilege to serve you and we remain committed to the best service and the best quality of food that you have come to know and enjoy for the last two decades. As I mentioned in my blog a month ago or so, perhaps one of the greatest joys about being in the service industry and particularly in the catering business is being able to develop relationships that are long lasting. Just the other day, a friend of mine who works with the State Board of Education called to discuss some Holiday Catering. As we talked about what she needed, we also did a little reminiscing about how long we had known each other and how many different events we had worked on together. In this particular case, it goes all the way back to 1989. I really value this relationship and the privilege I’ve had to know her. I take great pride in the fact that we have managed to earn her business and that of her colleagues for so many years. Not only has she been instrumental in helping to support my family and the many families that work for Apple Spice Junction, I hope that we have provided great food and great service when she counted on us.

It’s my hope that when it comes to Box Lunches, Company Picnics, Holiday Parties, or when you crave a fresh lunch out of the office, you’ll think of Apple Spice Junction. Additionally, we hope that you will never be shy about how we can improve our service and quality. Please never hesitate to contact me directly at 801.359.8821 or e-mail me: randy@applespice.com  I’d love to hear you suggestions!

Randy Clegg

Here is a great recipe  that some Apple Spice Junction stores will be offering for the Fall/Winter season.  It is really yummey and easy to make.  It comes to us from the kitchen of Amy Clegg.  Enjoy!

Mediterranean Chicken Chili

 1 tsp olive oil

1 1/4 cups chopped onion

2 garlic cloves, minced, or 2 tsp bottled minced garlic

4 (4 oz) skinless, boneless chicken breast halves, cut into 1 inch pieces

2 (14.5 oz) cans diced tomatoes, undrained

2 (19 oz) cans cannellini beans or other white beans, rinsed and drained

2 cups coarsely chopped zucchini

1/2 tsp salt

1/2 tsp pepper

1/2 tsp ground cumin

1/2 tsp chili powder

1/4 tsp dried oregano

1/4 tsp dried basil

1 (4 oz) package crumbled feta cheese

Heat oil in dutch oven over medium-high heat. Add onion and garlic, saute 3 minutes or just until tender. Add chicken; saute 5 minutes or until done. Add tomatoes and next 8 ingredients; bring to a boil. Reduce heat, and simmer 10 minutes or until zucchini is tender. Sprinkle feta cheese on individual serving bowls.

(I use precooked chicken breasts that I chop up and add after I sauté the onion and garlic.)

The feta cheese is a must – it adds so much to the flavor of the chili.  You don’t need a lot, but you need it.

After reading Alison’s comments last week, it got me thinking about fall as well. For many years now, I’ve had the privilege of coaching little league football and more recently, the great sport of lacrosse. Not only have I always enjoyed the opportunity to spend the time with my sons and the many other young men that have played on our teams, I continue to realize the many life lessons that sports teaches. For example, we always are teaching the boys to never give up, no matter what the score is. We’re always teaching them to do their very best no matter what position they play, that they’re part of a team, etc.  I’ve also realized what a great place little league sports are for kids who want to be a part of something. Every year, there are kids who really don’t care what position they play, what team they’re on, or what number they wear. They’re simply glad to be part of the team……. I’ve also realized the tremendous responsibility that comes with coaching and it’s not so much about teaching kids how to block, tackle or pass the ball. It’s helping them find self worth. It’s making sure that each boy knows he’s important not only to the team but to the world. It’s amazing what a pat on the back of the helmet coupled with a “you did a great job today” will do…. I love to win and I can’t stand losing but that’s not how I judge the season anymore. Regardless of wins and losses, the measuring stick revolves around what the boys learned about life, feeling confident that the kids are better prepared to meet the world, and they know they’re important.

I’m sure you didn’t expect my personal outlook on coaching…. What got the whole thing going was the thought of the cool autumn air and how much I look forward to coming home to a hot bowl of my wife’s delicious chili after practice.  It goes hand in hand with this time of year.  I’m lucky because it’s not just any chili, it’s Amy’s special recipe….. That’s right; the one on our menu is my wife’s recipe.  If I can manage to grab a fresh baked sourdough bread bowl from the store and pile it high with the chili, melt some grated cheddar cheese on it, break a handful of saltines, push them in, add a drop or two of Tabasco, I’m in heaven…..

 When you talk about the fall weather, you can’t ignore the thought of great homemade soup and fresh baked bread to take the edge off the cold weather.  Somehow, it just seems to hit the spot. If you’re in the neighborhood, stop by and check out our Baja Tortilla, my personal favorite, or any of our other wonderful soups. If you’re feeling extra hungry, add a fresh baked sourdough bread bowl to it. They’re sure to warm you up. If you can’t make it by the store, just jump on www.applespice.com and use our great online ordering system, call, or fax, and have some delivered to your office. Make sure to include your co-workers though or you’re not likely to end up getting any of what you ordered…..

Randy