This week we’ve added 8 new items to our inventory; starting with a number of in-demand non-foods items – single use cutlery kits from Amercare, half gallon pumps of Purell sanitizer and toilet tissues from Morsoft and RDA Advantage. We’ve also added Coconut Milk from Andre Prost, 26oz Pizza Dough Calls from Dabesta and Wide Shingle Bacon from Country Brand.
This week we’ve added 3 new items to our inventory. First from I’ll Be Pizza Company, a new Gluten Free Cauliflower Crust. It’ll Be is located in Scarborough, ME and currently services all of New England. Their new cauliflower crust is a great addition for any low-carb and/or gluten free menu. Next from Captain Fred’s we have a Pre-Fried Clam Strip. These julienne cut slices of Atlantic surf clams are available in bulk, or smaller quantities for your convenience.
This week we’ve added 2 new items to our inventory. First from Dabesta, a 12oz Pizza Dough Ball. This local vendor always makes their pizza dough unbleached and unbromated, assuring no jaw fatigue, shrink resistant and always Maine made. Last from Fontanini a Spicy Italian Sausage Link, fully cooked 100% spicy pork. This Italian 6” sausage link is made in natural hog casing and is seasoned with three types of pepper and fennel.
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.
In this video follow-up to episode 53 of the Dennis Knows Food podcast we’re slingin’ pies using Rosa Grande®, Hormel® Bold and Fontanini® Rustic pepperonis.
Pepperonis with edges that curl and crisp when cooked, leaving delectable pools of grease at the center, have several names but are most commonly referred to as cup-and-char. These grease-chalices have been making a big comeback…
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.
Airy, Crunchy, puffy morsels of porkliciousness. Even if pork chicharróns are’t on a trending foods list somewhere, I suggest placing them on yours!
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 8 new items to inventory this week. Starting off with two local Maine products. Maine Sea Salt Company founded in 1998 by Steve and Sharon Cook. Maine Sea Salt is now located in Down East Maine in the town of Marshfield, next door to Machias, Maine. We are now carrying their Course Spice Sea Salt and Smoked Spice Maple Salt. Next from Old Tyme, we have their Fresh Boneless Steak Ham. From Big Daddy’s their Whole Grain Bold Cheese Pizza, great for schools. Just in time to celebrate Breakfast Month, Flowers sliced English Muffin in 2oz portions. Next, French Fries 3/8 extra crispy from Lamb Weston. And lastly, from Morse’s, a smaller portion of the new Sauerkraut we brought in last week!
This week we’ve added 3 new items to our inventory. Starting with two new pizza dough ball editions from The Dough Co. With their new all natural formula, they now offer Non-GMO white dough balls in 26 oz, and 16 oz options. Last, but not least, we have a new Belgian double chocolate waffle mix by Krusteaz.
Our team has been working downright diligently over the past few months to bring the Dennis Difference to more customers, in more places. Part of those pursuits includes the addition of new employees; team members who will help support our mission and our customer’s businesses. We’ll share a few updates on our recent efforts in this episode. Also in this episode, Tina Parker of The Dough Co. joins us to talk pizza dough, and about a big change they’ve made!
Holy macaroni! This week we’ve added 33 new items to our inventory! Let’s start with our 24 new Pasta items. We’ve added 14 varieties of Cortona pasta. We’ve also added 2 new pastas from Highland Market, 5 new items from Zerega – where they’ve been making pasta since 1848, and 3 new whole grain pastas from Patria. The Maine pizza dough makers at The Dough Co. have been making the switch to all-natural ingredients and we’re stocking them for you, see the 3 sizes of their new all-natural white dough ball below. From Pillsbury we’ve added two new convenient Freezer-to-Oven items, Chocolate Chunk Scones and Orange Twirl Dough. From Esbenshade we’ve added 15/1 dozen count of grade A white eggs. From Knorr we’ve added gluten free hollandaise sauce mix. Lastly, from FPI we’ve added 15-20 ct tail-on P&D cooked shrimp.
This week we’ve added 12 new items to our inventory. From Bosco we’ve added a new wholegrain breakfast item, Breadsticks with Egg, Cheese & Turkey Bacon. From Red Gold we’ve added their Naturally Balance BBQ Sauce. New from the Maine seafood specialists at A.C. Inc, we now carry fresh shucked Ocean Clams. From Hormel, we’ve added their new Austin Blues sliced, smoked Rib Tips and their perfectly prepared Fire Braised Flank Steak. From Skippy, we’ve added 25lb pails of Creamy Peanut Butter. From M. Robzen we’ve added their extremely popular shaved Ribeye steak in 5oz portions. From the Maine-based dough makers at Dabesta we’ve added their Basil and Garlic pizza dough balls. Lastly, in non-foods we’ve added powdered dish machine detergent from US Chemical, Cascades facial tissue and universal kraft paper towels from RDA Advantage
This week we’ve added 3 new items to our inventory. From the Maine-based pizza experts at The Dough Co. we’ve added white, all natural 24oz dough balls. From FPI we’ve added 21-25 P&D cooked, tail-on shrimp. And, from Vegalene their aerosol oil Zesty Garlic Mist now comes in a 17oz can. Vegalene Zest Garlic Mist adds robust buttery garlic flavor that brings dishes to life!
This week we’ve added 3 new items to our inventory. From Major Products Premier line we’ve added Lobster Base. This versatile stock base paste for chefs delivers sensational flavors to enhance lobster and seafood recipes. If you have questions on disposable cutlery; we have dozens of unique options available; adding to those, cutlery kits from Berkley. From Rich’s we’ve added a new thinner option for 10″ gluten free pizza crusts…
This week we’ve added 4 new items to our inventory. Starting in the dairy category, we’ve added 3/4 oz slices of yellow cheddar cheese from Great Lakes. From Fiera we’ve added “Everything!” bagels. Tired of bread disguised as a bagel? If you want to add real bagels to your operation, made in the authentic New York bagel tradition, our Fiera Bagels deliver what customers crave. In non-foods we’ve added two new item. Perfect for grab-and-go slices and personal pizzas, we’ve added square windowed clamshell pizza boxes from Dopaco. Lastly, from Certo we’ve added 2-ply toilet tissue. Certo Toilet Tissue delivers comfort and quality to the restroom for an excellent value. The 2-Ply Toilet Tissue is made with 100% recycled materials, and meets EPA requirements for post-consumer waste.
Customer can’t decide between a pizza or a cheeseburger? This deluxe pie solves that dining dilemma! It tastes like a “Big Mac” and eats like a pizza. New comers to this delicious entree will be amazed by the flavors; forever changed by the fact that pickles taste great on pizza.
Just how popular is cold brew coffee? We’ve got the stats. What makes cold brew different? We’ll help you understand the steep. What’s the biggest hurdle for foodservice operators? We’ll tell you and share the solution in this episode! If you’ve been pondering how to prepare better pizzas with quality ingredients, how to expand your menu with new flavors and combinations — and most importantly – how to produce more profit from your pies you need to tune into this episode!
Plump, meaty kalamata olives and fresh, salty feta layered with caramelized onions create a savory white pizza rich with Mediterranean charm.
INGREDIENTS Pizza dough ball 2 oz Italian dressing 10 oz shredded mozzarella cheese 2 oz sliced red onion 20 slices roma tomatoes 3 oz cooked, diced bacon 3 oz lightly blanched, chopped spinach DIRECTIONS Dock dough to prevent blistering. Brush with Italian marinade mixture. Sprinkle with cheese. Distribute tomatoes, bacon, onion and spinach evenly across […]
INGREDIENTS Full ladle of Full Red pizza sauce 6 ounce Hormel bold pepperoni item #10524 8 ounces Great Lakes mozzarella cheese Fresh torn basil leaves Cornmeal for dusting Flour for dusting DIRECTIONS Heat oven to 500˚F. Sprinkle thin layer of cornmeal on baking sheet. Roll dough until thin; transfer to cornmeal-coating baking sheet. Spread with sauce, […]
Breakfast pizza on naan bread with sausage, shaved potatoes and house-made cheese sauce topped with an egg. A unique, fresh and easily prepared breakfast or brunch idea with cozy B&B appeal.
Smoky grilled chicken breast marinated in pesto and bursts of intense flavor from sun-dried tomatoes pair perfectly with the light saltiness of goat cheese.
A delicious take on the classic Greek pizza. Meaty Kalamata olives and feta layered with caramelized onions create a savory white pizza rich with Mediterranean charm.