New Foodservice Products 5/13/20

This week we’ve added 9 new items to our inventory; starting with fresh ground beef from AFG. Several egg items were added this week including liquid eggs and pillow pack hard boiled eggs. From Portland Pie Co. we’ve added retail packs of their pizza sauce. In breads and grains we’ve added 6″ top-slice hot dog rolls, a 12″ white tortilla flour from Mexican Original and a 12″ white wrap from Father Sam’s. Lastly, in fresh produce, 12/3 lb packs of Mcintosh apples are now in stock.

New Products 8/7/19

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”.

Foodservice Fun with Flatbread

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!

Give your Leftovers a Frittata Facelift

Frittatas are an egg-based Italian dish similar to an omelette or a crustless quiche, baked with additional ingredients such as cheese, vegetables, cooked meats and herbs – making them an extremely versatile way to reinvent leftovers…

Foodservice Recipe: Steak and Eggs Breakfast Tacos

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!

Foodservice Recipe: BBQ Brunch Burrito

It happens – hungry customers can’t decide between a delicious breakfast or a BBQ lunch. Menuing this hearty wrap saves the day! Seriously though, the flavor combinations in this brunch dish are sure to impress.

Foodservice Recipe: Brunch Ramen Bowl

A delicious and unique brunch offering your customers will remember. Inspired by the growing trend in “bowl” dishes and loaded with international appeal, this dish will spice up your mid-morning menu.

Video: Eggs Benedict for a Crowd

Bon Appétit has approached every element of the classic eggs Benedict recipe to optimize it for a crowd. Poaching eggs in advance. A hollandaise that will stay luscious for hours. A tray of perfectly toasted, buttery muffins. Yep—it’s all here. This recipe comes together in under an hour and much of it can be prepped in advance.

Foodservice Recipe: Cobb Salad

The Cobb salad is said to have originated at the Brown Derby restaurant in Los Angeles way back in the 1930s. It is poster child for composed salads, where the ingredients are decoratively arranged rather than tossed, the Cobb is beautiful when the ingredients are presented in rows.