This week we’ve added 11 new items to our inventory. From Highland Market, Multigrain Croutons. Next a Parmesan Cheese Pouch, that delivers an incredibly zesty burst flavor and is the perfect companion to pizzas, pastas and salads. Just in time for autumn, Apple Crisp Donuts from Maplehurst. From Pactiv, a microwave safe, blast freezer safe and display case friendly chicken roaster container. Next, imported Danish pastries from Mette Munk – a must see. New from Taco Bell, their iconic sauce flavors are now chips! From Fantapak comes a Quart Food Bag with Zipper. New, from Brooklyn Cannoli, chocolate coated cannoli shells. Take your taste buds on an adventure with the new Ocean Spray Raspberry Lemonade Craisins. Lastly, from Sweet Baby Ray’s an epic Jamaican Jerk Sauce.
Try this Buffalo Chicken Pizza Dip recipe, a classic hot sauce dip that takes flavor to the next level with a blend of aged cayenne peppers and pizza sauce.
Pizza redefined – made with real, on-trend ingredients on a crisp, golden flatbread. Perfect as an entree or a shareable appetizer. A meat-lover’s masterpiece.
Buffalo chicken melted with cheddar and mozzarella cheese, sandwiched between two grilled slices of sourdough, served with a side of basil pesto aioli.
Mexican Torta Milanese style sandwich served on a soft telera roll with crispy chicken, melty cheese and a homemade honey hot ranch.
This week we’ve added 12 new items to our inventory. First from Kaiser, a pickle perfectly sliced for hamburgers, chicken burgers or any sandwich alike. Next from Producers Rice Mill, a new Seasoned Mexican Rice. We have two new items from King’s Command, first a Chicken/Beef Meatball that is fully-cooked for your convenience. Four of the meatballs provides 2oz Eq for Meat/Meat Alternative per USDA. Second we have an All Beef Patty, fully cooked. One patty provides 2.25 oz Eq for Meat/Meat Alternative per USDA. Two more items that are school food compliant from Sunny Fresh, first an inventive offering, an original pre-cooked scrambled eggs with real bacon pieces and chunks of cheddar cheese to create a savory component for burritos, casseroles or breakfast pizzas. And a delicious pre-cooked scrambled eggs with a savory crumbled turkey sausage and chunks of cheddar. Next we have Paper Cups, available in three sizes, a 12oz, 16oz and 22oz. Lastly, from Highliner new Battered “Haddie Bites”.
Create warm, finger-sized chicken and cheese quesadillas for easy, on-demand lunches.
Meet the need for unique menu applications. These globally-inspired gyro sandwiches can be personalized with fresh cut vegetables from the salad bar, and garnishes such as Tzatziki sauce.
Barbacoa, a Mexican style beef, slowly cooked with seasoning and typically shredded; folded into a biscuit, topped off with cheese, achiote paste and garnished with salsa, guacamole!
A double dose of Sweet Baby Ray’s Original Barbecue Sauce joins red onion, pickles, brisket and cheese to top this pizza, with irresistibly sweet and smoky flavors.
A tick juicy burger, layered with crispy bacon, aged white cheddar, fried onion rings and lettuce layered on top of a pretzel bun.
Thinly sliced ribeye steak baste with Sweet Baby Ray’s Kickin’ Bourbon sauce and drizzled with melted cheese. It’s the kind of taste you can only find on a trip to Philly.
This week we’ve added 12 new items to our inventory. First from Callebaut a Semi Sweet Chocolate. With more than 175 years of chocolate heritage, the Barry Callebaut group has an unparalleled blend of expertise in cocoa and chocolate. Next from Steve’s Snacks, we have 4 new products! Starting with a Maple Whoopie Pie, sweet silky soft maple cake with just the right amount of real maple syrup baked right in – sandwiched around a sweet creamy filling. A Double Chocolate Whoopie Pie, A chocolate lovers dream! Chocolaty goodness all around. Starting with the classic whoopie pie and fill it with a silky smooth chocolate filling. Next from Steve’s Snacks…
This week we’ve added 12 new products to our inventory. First from IBP we have a new Fresh Choice Beef Flank Steak. IBP for over 60 years has been a leading brand of traditional trim beef. Serve to your customers knowing it comes from quality. Next a Frozen Haddock Fillet from Packer. From ACS a Fryer Broaster Filter. Two new bags fro Bag Craft. Eco Paper Bags with windows. Available in two different sizes, and pack sizes. Featured in the photo above, from Packer a Shredded Parmesan Cheese. Farmland has a new Cotto Salami Deli cut, Premium taste and always Fresh. A new item from Rich’s, a Deluxe White Roll Dough. From Cascade a soft 2ply Toilet Tissue, pre wrapped. And lastly 35lb Canola Oil High Oleic Carrier from Ultima.
A cheese curd is essentially the cheese solids that remains after being separated, or cut, from the whey in the cheese making process. Cheese curds as we know them are a young un-aged, unformed cheese…
This week we’ve added 9 items into inventory. First a Fresh Ricotta Cheese from Calabro, available in a 3lb pack. Next, one of our favorites, Ground Pork Chorizo, antibiotic free from Beeler. Great product to add a little flare to any dish. From Packer, we’ve added a new 8 oz Boneless, Skinless chicken breast. Next from Fontanini a new Natural Raw Meatball Mix, frozen. Very versatile product that can be used in numerous lunch and dinner combinations. Ken’s now has Italian Golden Dressing available in the 32 oz bottle. We also have 2 new Take-Out bags, 1 from Noaxe and the other from Duro. Both with handles, and reusable. From Ace Bakery, we’ve added a Ciabatta Lunga Bread roll, adding an artisan touch to your dish. And last, a Large Kaiser Roll from Costanzo’s Bakery.
Last month the Maine School Nutrition Association (MSNA) invited our very own Chef Tim to do a breakout presentation a their annual Winter Food Show. Tim showed the attendees some fun ways to get creative with flatbread!
This recipe captures the wicked-craveable flavors of a French-Canadian classic. That of course, is the cheese curd covered and gravy smothered French fry dish known as poutine. This poutine dish however is prepared uniquely, in a fried potato cup.
Macaroni and cheese is one of those craveable, widely popular foods—beloved by kids and adults alike—that can be turned into a signature dish your customers will visit you specifically to order.
Curious about the name? Well, the use of naan bread to create a taco equals – naco – naturally! Cafe H, Korean BBQ Beef is the perfect catalyst for an easy and flavorful twist on a traditional taco. This recipe uses naan in place of tortillas or shells, a warm and soft handheld alternative to its corn-based counterpart.
A savory breakfast of smoked garlic serrano beef brisket, spicy cheesy grits and fried eggs.
Large breaded pork cutlet served with serrano chili cream gravy, garlic mashed potaotes and secret weapon grilled vegetables.
Ground chuck grilled beef patty top with pepper-jack, cheddar cheese, chorizo sausage, grilled onions, avocado, tomato and lettuce on a toasted sesame seed bun with garlic serrano aioli.
Deep fried tater tots, topped with cheddar cheese, applewood bacon, and chives. Baked, and finished with a drizzle of the Kogi salsa roja.
Fried chicken topped with pepper jack cheese, grilled onions, house-made pickles, lettuce, garlic serrano cream gravy, garlic serrano mustard and salsa roja aioli on a toasted sesame seed bun.