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.
Savory salsa roja chicken served on grilled flour tortilla with jalapenos, lime, tomatoes, cilantro, cheddar jack cheese and smoky bacon.
Fresh fried chips layered with pulled pork, bacon, sausage, slaw, pickles and cheese. Baked and drizzled with salsa roja and ranch dressing.
Fried tater tots with Kogi Salsa Roja, grilled carne asada, fresh jalapenos, tomatoes, green onions, cilantro and drizzled with Salsa Roja.
Focaccia topped with cheddar cheese, sausage, bacon, roasted red peppers and a sunny side egg.
A toasted brioche roll with Salsa Roja mayonnaise, thinly sliced beef, cheddar cheese topped with a horseradish slaw.
There’s no wrong time for tacos, even during breakfast and brunch! These steak and egg breakfast tacos topped off with guacamole, sour cream and salsa will give your AM crowd a dish to rave about all day long!
Melt-in-your-mouth flavor will keep this dish flying out of the kitchen. This recipe uses shredded Pot Roast to elevate Mac & Cheese to a whole other level.
This week we’ve added 16 new items to our inventory. Starting in the bakery category, we’ve added a Jr. Gourmet Burger Bun from Piantedosi and 4 new gourmet items from Ace Bakery. From BAF we’ve added instant Sweet Potato Pearls. In appetizers, from Brew City come new IPA Beer Battered Gouda & Mozzarella Cheese Bites. From Bob’s Red Mill we’ve added potato flour. From Ruffles, we’ve added a baked version of their popular Sour Cream & Cheddar potato chips. We’ve added 4 new snack items from Zee Zees that children and school food directors alike will love! Lastly, in non foods we’ve added 3 new items. From QCC come premium quality, clay-coated white bakery boxes made from recycled materials. From Cambro we’ve added a Kelly-Green lid for 2 and 4 quart foodservice containers. And, from Duro we’ve added a kraft brown paper bags with handles.
This savory recipe is made with slightly sweet tomato sauce deliciously tucked between layers of whole-wheat lasagna noodles, butternut squash, and spinach, all nestled under part-skim mozzarella cheese.
Inspired by a popular children’s book with similar title, this hot main dish creatively combines brown rice, spinach, eggs and ham to create a great wholesome meal that satisfies the pickiest of eaters.
A fresh and flavorful twist on the classic club sandwich, featuring grilled chicken, a homemade black bean spread and fresh vegetables.
Spicy Jalapeno cheese sauce and smoked chicken meet up for the ultimate Smokin’ Chicken nachos. Customers will be ordering another round of drinks because these nachos bring the flavor and the heat.
The bold flavors in this baked buffalo chicken mac & cheese recipe hit a new level thanks to Sweet Baby Ray’s Hot Sauce featuring a special blend of aged cayenne peppers.
Breaded chicken cutlets top conveniently baked beds of angel-hair pasta featuring rich tomato sauce, mozzarella and Parmesan cheeses. Perfect for quick-service needs and children’s menu!