Disclosure: Frisch's provided me a gift card in exchange for this post but all opinions are my own.Frisch's Big Boy commissary here in Cincinnati. If you're not familiar - it's where the local chain makes a huge portion of their menu items. It's pretty cool - especially once we found out they make 80% of the menu there!!!
We also got to find out a lot about the history of Frisch's! Like - in most parts of the country - the Big Boy is actually made with Thousand Island. And the Big Boy was actually a real boy! He was a chubby kid that wore overalls a lot and cleaned the floors in exchange for a burger. So much knowledge being dropped. :-)
one of us looked way cuter than everybody else!!!
Greg Grisanti is the Director of Research & Development for Frisch's. Greg was drawn to Frisch's because of the homemade aspect - he wanted to work for a restaurant group that really cared about quality.
- Frisch's makes all their owns soups, sauces and dressings.
- They also make their own bread and rolls (the buns come locally from Klostermanns).
- The tartar sauce isn't made at Frisch's but it is made locally in Cincinnati.
- Even the breaded chicken & fish is purchased fresh and then cut & breaded in-house.
- They grind their own ground beef on-site - then patty them out and get them to the restaurants!
But back to those pies - they use real pumpkin and make them fresh every day. It's a very secretive process but that's what makes it so delicious! We even got to see the pies get filled!
We had one last stop - and wow - it's was an eye opener!!! (and nostril)
But seriously - imagine the smell when you walk in that room!
They said that after about a week of working in the room - you become "immune" to the pungent smell and it doesn't affect you. I was fine until I walked outside - then my eyes started watering like Niagara Falls!
It was a really fun and interesting tour - plus Chef Greg shared some special recipes with me! I'll be making them for you soon!
Thanks again to Greg and the entire Frisch's team for the tour.