Carrs Foods is launching Jumbo Hot Dog Rolls under its revamped Baker Street brand.The soft rolls, which are pre-cut and have a minimum shelf life of 40 days, were launched to tap the consumer trend for trading up to larger hot dogs, said Carrs.The rolls are the first product Carrs has released under the relaunch of its ‘fresher for longer’ Baker Street brand, which the firm has so far invested £500,000 in.The investment includes NPD, new branding, packaging and marketing support for the range, which features 18 bakery products with a retail value of over £14m.“Baker Street is all about delivering products that are fresher for longer, a key driver for the brand and particularly important for impulsive meal occasions like barbecues,” said Jeremy Gilboy, managing director at Carrs Foods.“It can be quite a challenge to plan ahead for a barbecue or picnic so the fact that our Jumbo Hot Dog Rolls will stay fresh is a real benefit for consumers waiting for the illusive hot weather to enjoy their al fresco eating.”The Jumbo Hot Dog Rolls will will retail at £1.69 for a pack of four and will be available through wholesale and convenience outlets nationwide, including Bestway, Nisa and Appleby Westward.
Sign up for our COVID-19 newsletter to stay up-to-date on the latest coronavirus news throughout New York Doug Cohen and Justin Aronoff are a young pair of butchers whose passion for meat has spread far beyond their Center Cuts store in Roslyn.Out on the East End some loyal customers won’t go for even a weekend without having their culinary creations to enjoy. To satisfy those roving carnivores, these two men are taking their show on the road…to the Hamptons and beyond.“We went out and bought a big refrigerated truck,” said Cohen, who just turned 27 over the Memorial Day holiday, “and we’re going to be doing home deliveries on Fridays and Saturdays out there.”Cohen is the elder of the pair; his partner, Aronoff, is only 22, but they talk about their craft like two old-timers who’ve been in the business for generations. After graduating with a degree in hospitality and restaurant management, Cohen was managing the now-defunct Meat House on Northern Boulevard in Roslyn when Aronoff came in one day looking for a job.“We hated each other instantly,” recalled Cohen, making Aronoff burst out laughing. Soon they were spending late nights at Starbucks talking about the butcher business.“And that was before we even knew what we were going to do,” he added. “But we both knew that we wanted to own our own place.”Another thing they had in common was their close connection to the area and their clientele. Aronoff went to Roslyn High School and Cohen went to The Wheatley School in Old Westbury.“You can’t get closer to the neighborhood than that,” said Aronoff.While they were plotting their future, The Meat House and its nearby rival, Prime Time Butchers, were going under. Far from seeing that decline as a sign that the vegetarians had taken over and everybody would be eating nothing but tofu from then on, these guys saw it as an opportunity.Dry Aged Ribeye from Center Cuts. (Credit: Center Cuts/Facebook)As for going organic, when they opened Center Cuts in 2014, they stocked 100-percent grass-fed beef but the demand for it wasn’t as strong as they anticipated.“In all honesty, it’s a little tougher, a little less tasty than a prime steak, which has that really buttery, really rich flavor,” said Cohen. “A lot of our customers are looking for that, so that’s what we sell more of.”All the meat and poultry in Center Cuts is free of hormones and antibiotics, Cohen claims. He says they’ll gladly order grass-fed beef to please a customer “but it’s just less popular” so they don’t keep it around.Wait a minute: Considering on online MBA? There’s many benefits to pursuing a master’s in business administration online rather than the traditional in-class settingAs the summer heats up, so does their schedule. These days Cohen and Aronoff are busy barbecuing for families other than their own because the catering side of their operation is simply sizzling.“We’re going to be out in the Hamptons, doing a party at somebody’s house,” said Cohen. “We have parties all over the neighborhood. We go there, we bring our chefs and servers and everything, and we cook for them.” They’re booked up through June and July is filling up fast. And that’s their weekend plans. On weekdays they’re often catering lunches to financial firms and companies in the area such as Morgan Stanley, Wells Fargo, and UPS. A typical order might entail five or six full trays of food.“The offices love our maple-bourbon chicken breasts, sliced, with an orzo salad and sweet mashed potatoes,” said Aronoff. “It’s healthy and it’s clean. That’s really popular.”Aronoff says that another one of Center Cuts’ specialties is their “signature house steak tips,” which consists of marinated sirloin steak tips that they place in a vacuum-sealed tumbling machine.“We have two marinades that we do,” said Cohen. “We put the meat in there with the marinade, and it gets really infused into the meat. People go crazy for it. They’re perfect for the grill. Kids love them; adults love them.”They also have a special burger blend of ground brisket and ground boneless short ribs.“They’re both prime cuts,” Cohen explained. “It’s hamburger but it’s like the juiciest, tastiest hamburger you’ve ever had.”As could be expected, the pair was tight-lipped about listing all the ingredients in their marinades.“Our house marinade is a mild Italian [blend],” said Aronoff. “It’s got garlic, onion, and black pepper. We put a little bit of mustard seed in there, and add a little bit of red wine vinegar to give the meat some tenderness. That’s our special house marinade. The other flavor we do is maple bourbon, which people love.”They also have a home-made barbecue rub that they make in-house.“We toast all the spices and we grind them down,” Aronoff explained. “If we do barbecued-style pulled beef, or barbecue-style pulled pork—anything like that—we use that rub in combination with a homemade barbecue sauce, too.”So, you might ask, what do these young men have for lunch, assuming they have the time to sit down and enjoy it?“This is where Justin is really going to shine,” said Cohen. “I’ll let him tell you what he eats.”“We do a steak and cheese hero that we’re known for,” Aronoff said. “We take our house steak tips, and we slice them up. They’re sautéed with peppers and onions, and topped with white American cheese. And that’s our signature sandwich. We put it on regular Italian bread.”That’s about as close to the Philly cheesesteak as Center Cuts gets.“For me,” said Cohen, “I would take a brisket burger, medium rare, with American cheese and smoked bacon. That’s just one man’s opinion.”Just then Gail Aronoff, Justin’s mom, who frequently helps out at the butcher store, happened to be in the office when the young men spoke to the Press.“What about a woman’s opinion?” she volunteered. “Women like the Roslyn!”“We have a sandwich called ‘The Roslyn,’” noted Cohen.“The Roslyn is marinated grilled chicken with roasted red peppers, fresh mozzarella, which we make in-house, and a homemade balsamic dressing that we make in-house, too,” Aronoff helpfully explained.His mom admitted that she “never, never” would have predicted that her 22-year-old son would have become such an accomplished butcher. “I’m proud every day,” Gail Aronoff said enthusiastically. “It’s amazing!”And apparently that’s become an increasingly common reaction from Center Cuts’ customers, who get to savor what Cohen and Aronoff routinely serve up at their meat counter in Roslyn.
THIRD form students of Queen’s College benefited from a donation of baseball equipment including bats, helmets, balls and protective leg pads from the Guyana Baseball League (GBL) Inc. on Friday.President of the Baseball League, Robin Singh,highlighted that the school’s Physical Education teacher had reached out to the league to foster the development of the sport in the School.“With baseball being a fairly new sport in Guyana, we are making these donations to encourage the growth of the sport in Guyana,” he said.He also highlighted that he, like the Minister of Education,Rupert Roopnarine, is plugging for the development of sports in schools.The GBL president explained that in addition to Queen’s College, two schools in Berbice have also benefited from such a donation. He also highlighted that in addition to the donation of equipment, the league will be providing training for the sport.He also highlighted that just last year, a team from Guyana travelled to Canada to play baseball. Now, with the advent of such donations to schools, he says that he is expecting to take a stronger team next year.Also speaking to the Chronicle Sport, was the school’s Physical Education teacher,Osafo Dos Santos. Dos Santos said, “I reached out to the league for this donation to implement a baseball programme in the school with third form students.” He added too that this donation will be able to foster an “appreciation” for this fairly new sport.The students asserted that each week, on Wednesdays from 15:00hours to 16:00 hours and on Fridays from 13:00hours to about 14:30 hours, they plan to make full use of the donation. Singh and a coach aligned with the league, Devon Douglas,reassured that they would be visiting during these times to lend their knowledge and support.The president of the League highlighted that he is willing to sponsor similar initiatives and can be contacted on his email: [email protected]