Now Introducing Winco

Traditionally, High Sabatino and Associates is known for our dedication to providing innovative, chef-focused foodservice equipment. Primarily a back-of-the-house resource, we've built our reputation on experience and knowledge to help commercial kitchens become more efficient and profitable. Today, we're adding the front-of-the-house to our area of expertise.

[…]

The Abridged Journey of a RATIONAL Trailer from Florida to Virginia

High Sabatino is the proud owner of a new RATIONAL trailer, a resource that will allow us to bring our commercial kitchen equipment to you instead of the other way around. From restaurants in Baltimore to hotels in Washington, D.C. to school cafeterias in Virginia, if you request a visit from the RATIONAL trailer, we can show you the power of combi technology at your convenience.

[…]

Introducing Ware Necessities, a New Initiative from High Sabatino

High Sabatino Associates has long been a chef-driven resource for commercial and institutional kitchens across Virginia, Maryland, and the greater Washington, D.C., area. Our focus has always been on providing all the equipment chefs need to fulfill their visions, and now we've decided to add a smallwares, supplies, and tabletop division to be even more comprehensive.

[…]

Why You Should Consider a SonicChef from Panasonic

Chef Tommy is a wealth of knowledge and we're so lucky to have him as Corporate Chef with High Sabatino Associates. Not only is he knowledgeable with recipes, food preparation, and running a full kitchen, he also gets the opportunity to be a hands-on learner and has access to some really amazing commercial kitchen equipment that we have in the test kitchen.

[…]

Look for These Food Trends in 2021 (and Beyond)

It wasn't that long ago that steak Diane and pineapple upside-down cake were all the rage. Food trends come and go while some classics, such as surf and turf remain. As a restaurant or foodservice business owner, you want to stay up to date on all the latest trends in the business. You want to ensure that your customers find what they're looking for at your location, so they return often. Here's a look at some upcoming food trends of 2021 and beyond.

[…]

The History of Sous Vide Cooking (and Why You Should Start)

An evenly cooked ribeye steak. An egg with a runny yolk at its ideal consistency. A juicy chicken breast. Even tender, flavorful vegetables. What do all of these dishes have in common? They are ideally prepared using sous vide cooking. But what is sous vide cooking, exactly, and how has it become one of the most popular cooking methods in today’s foodservice operations?

[…]

Chef Tommy's Sous Vide Pork Belly

Chef Tommy has access to all the top-of-the-line equipment that restaurant operators long to have, and part of his challenge as an executive chef for a company like High Sabatino is to push the limits of the commercial foodservice equipment in our test kitchen. Not only does he love working with all the chef-driven equipment we have, but it helps him build knowledge to better assist our customers. Let's take a look at a quick example.

[…]

Now Introducing Canadian Beverage Supply

If you're running a commercial kitchen or restaurant in the Virginia and Washington, D.C. area, you're already familiar with, and buying from High Sabatino. We take pride in offering the best brands for our business partners to find success and grow their companies. For that reason, we're always looking for new manufacturers to represent that share our values for quality and flexibility.

[…]

Commercial Steam Cooking 101: The Benefits of Steam Cooking and How to Make It Happen

Steam cooking is one of the healthiest alternatives in commercial kitchens, whether it's a K-12 cafeteria in Maryland a university dining facility in Virginia or a restaurant in D.C., more and more chefs are turning to steam. But it's not just for health benefits.

[…]

Chef Tommy's Pizza with IRINOX and RATIONAL iCombi Pro

Chef Tommy has been in the Jessup, Maryland test kitchen lately, experimenting with new equipment, functions, and (most importantly) recipes. We love putting new combinations together and testing the settings of the equipment that we have inside the High Sabatino test kitchen. 

[…]