It’s a good idea to have a few go-to ingredients in your culinary arsenal–the combination of the ingredients, and the resulting flavors in this dish, translate to fresh, all-season comfort food.
This week we’ve added breaded chicken tenders, pancake sausage corn dogs and popcorn oil.
This week we’ve added three different kinds of grapes – cotton candy, gum drop & moon drop.
Keeping their interests peeked when it comes to menu design and product offerings is vital to your operation. Discover fresh inspiration for your menu with these unique video recipe…
This recipe features lightly charred, grill-blanched green beans dressed with mustard aioli and finished with Feta cheese and almonds. These aren’t the green beans you grew up with!
In this recipe we’re making fresh mushrooms magical! Marinating them for 24 hours to create a mouthwatering bruschetta.
Try these unique hand-held Caesar salads. Packed with flavor from grilled corn, Caesar dressing, Parmesan cheese, tomatoes, cilantro, and garlic.
In this recipe, we’re bringing out flavors by grilling our rainbow carrots, then we’re topping them with simple yet mouthwatering ingredients, transforming them into a deliciously unique side or farm-fresh appetizer.
Health has never been more important. The world is talking about coronavirus, how to prevent it, how to treat it, and the lifestyle diseases that worsen its effects. These conversations have reignited the need for healthful eating because it is one of the most important ways to improve our overall health and well-being.
Shishito peppers are a small Japanese (Eastern Asia) heirloom variety of pepper that are becoming more of a mainstream offering for both pub fare and fine dining platforms.
This week we’ve added 12 new items to our inventory including sriracha seasoning, savory butter rolls, creamy peanut butter and more…
This gluten free rendition of lasagna was inspired by the Greek dish Moussaka, which I first experienced on my recent visit to Athens. Moussaka, much like lasagna, is a Greek dish comprised of layers of potato, ground meats, eggplant and tomatoes.
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.
Although the corn kernels have been stripped away, the naked Cobb can still provide many layers of flavor. Personally, I’ve always used two easy fail-safe methods to extract every bit of flavor from the cob that can be used in other culinary preparations.
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.
This week we’ve added 2 new items to our inventory including apple juice and caribou russet potatoes…
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.
This week we’ve added 5 new products to our inventory including pizza dough ball, white lunch napkins, fresh basil and more…
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 8 new items have been added to our inventory including white corn meal, buffalo tater tots, blueberry pie filling and more…
Making Plant-Based Eating Doable and Desirable in K-12 and Healthcare Webinar: Thursday, March 8, 2018: 2-3 PM Eastern. Attend this webinar to explore the growing trend of plant based diets and examine their nutritional adequacy in K-12 and Healthcare as well as visualize enticing ways to prepare veggie cuisine.
This week we’ve added 6 new items to our inventory including fresh Asian style stir fry, blue nitrile powder-free gloves, brioche burger rolls and more…
Episode 18 – 12 New Products, New England Produce News, Veggie Perceptions, There’s Coffee in the Cocktails, and More!June 15, 2017
In this weeks episode of Dennis Knows Food we focus some of the spotlight on New England, with 3 of our 12 latest inventory additions coming from right here in Maine. We’re also putting some emphasis on produce, with Chris Webster, one of our Dennis Account Executives joining us for a discussion on “veggie perceptions.” Heating up alcohol sales with cold brew coffee and more!
It’s been a busy week! We’re doing our Podcast a day later than normal to allow for a little catch-up after our Food Show on Tuesday. This week we’ve got 5 new items to share, we revisit the discussion on sports drinks from last weeks podcast, highlight a new study on frozen vegetables and more.