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ASL’s online rater allows me to turn a quote around to my clients within a day, and that makes me look good as an agent.
This week’s food spotlight is a tale of two cities. ASL has offices in Illinois and New York, so it’s fitting that we talk about the ongoing battle between the two state’s largest cities. For some that might be the Cubs vs the Mets. (or White Sox vs Yankees.) However for today’s food spotlight it means: Chicago deep dish vs New York thin crust! *I would like to note that we could have done this with hot dogs too, but I wanted to be fair. So, I picked a debate topic that gave the New Yorkers an actual chance to win (maybe). While we do know that Chicago style deep-dish originated at Uno’s. We don’t know for sure if was invented by Ike Sewell or original chef Rudy Malnati. Either way, the deep-dish pizza — known for its pie like appearance, cheesy goodness and any kind of topping you can think — is enjoyed by millions everywhere. It’s baked in a round steel pan similar to a cake or pie pan. The crust can also be stuffed. When ordered for delivery or carry out, the pies are uncut to prevent oils from soaking in causing a soggy crust. You can even have it shipped to you if you don’t live near Chicago!
In honor of yesterday’s Fat Tuesday, we wanted to share a recipe that will transport you straight to New Orleans — gumbo. Gumbo is the official state cuisine of Louisiana. Some of the first written recipes for gumbo date back to 1885. It is a combination of West African and French cuisine. It’s enjoyed year round and can be made with a combo of fowl, seafood, beef or pork. We chose this recipe because it gives great details on what makes a gumbo an official New Orleans gumbo, the roux. Roux is the base of many Cajun and Creole dishes. For official New Orleans Gumbo you want a deep, dark chocolate brown roux.
It’s a restaurant…it’s a vehicle…nope, it’s a food truck, and it needs coverage too. When you take two insurable things — like a vehicle and a restaurant — and combine them, you may not know where to begin when it comes to insuring the business. However, your clients who own food trucks need to know that getting their business covered should be top priority. So, what are the three things your clients should make sure they have covered before opening up shop? Let’s take a look.