fried shrimp wrapped in potato

Foodservice Recipe: Caribou Shrimp

Tender shrimp enveloped with crispy thin strands of local potatoes is sure to be a winner on any menu, winter, spring, summer or fall. As an appetizer or an entree Caribou Shrimp is a unique menu item with local flare.

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Wild Maine Blueberries, Touring Wyman’s with Chef Tim

The Wyman’s mission is simple: They want to help the world eat more fruit. To do that, they impeccably maintain barrens of antioxidant-rich wild blueberries, and source from some of the best fruit farmers on the planet, revolutionizing how it’s all grown, harvested and fresh frozen.

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Caribou Russet Potatoes

The Caribou Russet is a dual-purpose purpose, delivering classic russet flavors while working well in both mashed and fried offerings. The Caribou russet is also hearty, producing high yields with greater blight resistance and mid-season maturity.

pickled onions

Chef’s Pantry: Pickled Onions

Refine your red onions. This easy method will add both flavor & visual stimulation to your garnish station; without adding significant cost to your dish.

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Chef’s Pantry: Spaghetti Squash

When cooked, the flesh of this unique squash can be forked away from the shell in strands similar in appearance to spaghetti. Spaghetti squash is an amazingly diverse eat that will without a doubt invoke your own creative twists.

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Chef’s Pantry: Roasted Garlic

Although raw garlic is absolutely delicious it sometimes has a mild metallic flavor and may be to overpowering for some recipes. Roasted garlic on the other hand becomes far more subtle during the roasting process…

mccain frips

Chef’s Pantry: Frips

This freezer to fryer style sliced potato quickly becomes a house fried product once dipped in your fryer. Toss your house fried chips with whatever flavor profile is fitting for your establishment. The possibilities are endless so have fun with it!

fried clams roll and fried clams with greens on naan

Foodservice Recipe: Clam Rolls Two Ways

Chef Tim, and Adam Robinson from Island Made Ocean Clams are cooking up two variations of a New England favorite – clam rolls! One sorta traditional and one… naan traditional. The rich, clean, ocean flavor of these clams offers a top-quality dining experience for even the most discerning seafood & clam lovers.

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Foodservice Recipe: Island Made Clams Linguine

This is a fun twist on the traditional clam’s linguine of old. Unlike the classical recipe’s use of chopped clams we’ve incorporated fresh hard-shell clams from Island Made Clams, which give you a taste of the deep Atlantic waters from which they came.

turkey sandwich on bun

Foodservice Recipe: Empire State Bagel Sandwich

Smoked turkey breast and crisp turkey bacon are surrounded by fresh greens and the peppery zest of house-made watercress cream cheese, adding a modern twist to the New York bagel club. Serve with a side of red cabbage coleslaw to add even more veggies to the meal.

kettle cuisine seafood chowder

New Item: Kettle Cuisine Seafood Chowder, Fresh

This week we’ve added fresh Seafood Chowder from Kettle Cuisine. Featuring haddock, shrimp, scallops, clams, tender potatoes and minced carrots in a roux-thickened seafood stock with light cream and tangy Monterey Jack cheese.

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Episode 32 – C-Store Foodservice, Food News and New Products!

When it comes to food from “c-stores” – even with convenience foodservice sales exceeding $34 billion dollars a year – negative consumer perceptions still exist around the category. Recent research has shown that there is plenty of room for continued innovation when it comes to foodservice in c-stores, and that putting quality first in certain areas can have a positive impact on food sales.