There were multiple entries and each of the dishes was tasted by the staff. (Yum!! We had LOTS of volunteer judges sampling each dish). We had 2 winning recipes this year.
The winners were Sweet Potato Pie made by Tana in our benefits department, the recipe is below, and Loaded Mashed Potatoes made by Claudia in our personal insurance department– this recipe can be found at Tegner-Miller’s main website www.tmib.com.
Please try out our favorites and be sure to let us know what you think.
TMIB wishes you and your family a safe and healthy Thanksgiving!
Sweet Potato Pie
The ingredients you will need for one pie:
- 3 lbs. Yams
- 1 1/2 cups sugar
- 1 can evaporated milk
- 2 eggs
- 1 1/2 tsp nutmeg
- 1 tsp vanilla
- 1 stick of butter
- Dash of cinnamon
Pre-heat your oven to 400°F
- Boil the yams with the skin on until a fork or butter knife causes the yams to easily break apart when inserted
- Cool yams slightly, then place in a colander and run cold water over them to assist you with removing the skins since the yams will still be pretty hot
- Beat yams with mixer on medium speed, stopping frequently to remove strings from the beaters
- Once the strings are removed, add butter and continue to mix
- Add remaining ingredients (You can adjust the nutmeg and sugar to your taste)
- Continue mixing the batter until it has a nice smooth consistency. The batter should not be thin or runny, and it should not be too thick either. If too thick, try adding a little more evaporated milk (by the tablespoon) until the batter is smooth.
- Pour the batter into your favorite unbaked 9 or 10 inch pie shell, sprinkle a dash of cinnamon on the top and bake for 50 minutes to 1 hour.(Tip: Brush the edges of your pie shell with ice water to prevent it from burning).
- Brown specks on the top of the pie are an indication that your pie is done. You can also insert a knife in the middle of the pie, and if it comes out clean it’s done! Let cool for at least 1 hour before cutting and serving.
Grease fires are one of the most dangerous and expensive emergencies facing restaurant and bar owners. Every year, grease fires cause over a hundred injuries and nearly $250 million in damages to bars and restaurants, according to the National Fire Protection Agency. In late July of this year, a large grease fire forced the closure of Santa Monica bar “Yankee Doodles.” While the initial fire was put out in just 15 minutes, grease in the restaurant’s ducts continued to burn for 2 hours. Below are a few tips from Tegner-Miller Insurance Brokers to help Southern California restaurant owners prevent grease fires.
- Train all employees on the proper methods for dealing with grease fires. Most importantly, all employees should know NOT to use water to extinguish a grease fire. Not only will water not extinguish grease fires, it might exacerbate the problem by splashing flaming grease or oil onto other surfaces or even worse – a person.
- Small, contained grease fires (for example, in a pot or pan) can be extinguished with baking soda.
- For larger flames, you will want to use a Class B Dry Chemical Fire Extinguisher.
- However, always remember that the safety of your employees and customers is more important than any structural damages. Evacuate and call 911 before a fire gets out of control. Make sure that employees are well trained in an emergency evacuation plan.
- Properly dispose of and clean all grease rags. Soiled grease rags can spontaneously combust due to chemical reactions, even WITHOUT the addition of a heat source.
- Be sure to purchase an industrial grade washer that is designed to clean greasy rags or use a linen service which will pick up soiled and drop off clean towels and rags.
- Similarly, only use detergents meant to clean oil and grease.
- Consider installing a grease fire suppression system. These systems, such as those produced by ANSUL, are designed to protect ducts, hoods and commercial cooking equipment from grease fires. Speak to your broker at TMIB to discuss if ANSUL systems are right for your business.
If you have any questions regarding this coverage or any other restaurant related insurance, please call us at 310-828-9662. You may also want to visit www.tmib.com for a more information about the types of insurance with which we can assist you.
Take a short stroll away from the beach on Rose Avenue in Venice you come across a recently revived neighborhood. Venice Beach Wines was one of the first great restaurants to help bring new life to this area. Locals quickly embraced the business and word spread rapidly that you can find farm rich foods and extraordinary wines all for a reasonable price
Bacon Wrapped Dates, Lambwiches, Chilled Mussels, Cheese Plates, and a vast selection of Charcuterie are just a few of the items found on this thoughtfully crafted menu. It is called Venice Beach Wines for a reason and the atmosphere they’ve created surely accommodates any occasion worth sitting down and enjoying a glass or two…..maybe a bottle.
Stop in for lunch, happy hour, brunch on the weekends or dinner any time of the week. The service is excellent and most important friendly. I think you’ll really take pleasure in the experience.
Venice Beach Wines
529 Rose Ave
Venice CA 90291
While on-site power failures are covered by most commercial property insurance, off-premises utility problems are not typically covered by standard policies.
In order to protect yourself from lost business due to a utility failure off-site, you should consider purchasing off-premises power failure coverage.
Below is a list of scenarios that this coverage can, depending on the policy you purchase, protect you against:
• A broken water main that cuts off running water to your neighborhood.
• Downed telephone lines or cell tower that impacts reservations and receipt of delivery orders.
• A gas pipe breaks, making your stoves and ovens unusable.
• A transformer explodes, causing your building to lose power.
To learn more about off-premises power failure coverage, speak to your knowledgeable broker at Tegner-Miller Insurance Brokers. We can be reached at 310-828-9662.