Fresh baked pie is hands down the king (maybe not the king, but definitely within the royal family) of American comfort foods.
This week we’ve added 5 new items to our inventory including chocolate chip cookie dough, Canadian bacon, local Maine spencer apples and more…
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.
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.
Whether it’s a warm, gooey cinnamon roll for breakfast or a scrumptious muffin straight out of the oven, consumers love fresh, bakery items.
Warm Fire Braised® Turkey breast, pecan wood smoked shoulder bacon and a medium-boiled egg on herb focaccia with a luxurious maple feta dressing.
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.
Refine your red onions. This easy method will add both flavor & visual stimulation to your garnish station; without adding significant cost to your dish.
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.
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…
There is something to be said of the simplicity of a good broiled clam dish. Many chefs render there own renditions of this traditional age old classic dish…
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!
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.
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.
All natural white meat chicken, served on a sun dried tomato wrap, topped with fresh arugula with a side of fresh, seasonal fruit.
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.
This week we’ve added 9 new items to our inventory including extra virgin olive oil, cooked pork carnitas, Korean beef barbeque and more…
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.
A flaky puff pastry crust pairs perfectly with the classic pizza flavors of fresh basil, tomato and mozzarella.
This week we’ve added 2 new items to our inventory including cinnamon roll dough and more…
We recently added two new FRESH soups from Blount Fine Foods to our inventory.
This week we’ve added 4 new items to our inventory including cinnamon Chex cereal bowl pack, breaded mozzarella cheese sticks, organic ancient grain minestrone soup and more…
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.
Our Podcasts typically go out on Wednesday, although the last two have been an exception. Instead of skipping it this week though, we’re doing a Fast-Foodie-Friday edition of our podcast!