Seared calamari rings and tentacles, soaked in rice wine, fried in peanut oil with sliced baby corn, scallions, peppers coated in Kogi secret weapon sauce.
This week we’ve added 11 new items to our inventory – starting with an assortment of items to help round out your pantry including Fine Kosher Salt, Yellow Cornmeal, Pitted Kalamata Olives, individually quick-frozen Pineapple Chunks from Wyman’s and Peanut Butter Snack Crackers from Austin. In appetizers we’ve added Calamari Rings and Tentacles which come unbreaded, raw and frozen. Lastly, we’ve added 5 new pizza dough ball options. From Oak Point we’ve added a 7oz size pizza dough ball and from Dabesta we’ve added 10, 20, 24 and 30 ounce sizes of their Maine-made pizza dough balls.
In episode 26 of our podcast we’ll be discussing five ways to boost fall sales. Autumn is a favorite time of year for many folks, and it’s an ideal time to adjust your menu to capture new sales opportunities. We’re also going to talk calamari, you’ll find out where the name came from, how it’s eaten around the world and learn about a sauce that pairs perfectly with it. The sauce we’re talking about is “tarator,” not to be confused with tartar sauce. And on a humorous note we’ve got a short punny story to share with you.
This week we’ve added 14 new items to our inventory. Starting in non-foods, we’ve added foil laminated board lids for takeout containers. We’ve added several new breakfast items from Bake Crafters, including French Toast Sticks, Pancakes, wholegrain waffles and 4 varieties of bagels. New in premium deli products, oven baked Macaroni & Cheese loaf from Kayem. From the seafood importers at Panapesca we’ve added IQF calamari. Also in seafood, from Majestic Blue, we’ve added Jumbo Lump Crab meat in a 1lb can. Lastly, new in snacks we’ve added baked wholegrain Funyuns and Tostitos Top-n-Go tortilla chips.