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. First up, in produce we’ve added 3″ Sweet Corn Cobbettess and delicious, fragrant fresh basil. From the Maine-based pizza dough makers at Dabesta, we’ve brought in a 45 ct pack of their 8oz dough balls. Lastly, in non-foods we’ve added 1/4 fold white lunch napkins and zip-resealable 1 gallon freezer bags.
This week we’ve added 9 new items to our inventory. Starting with fresh produce, we now carry fresh fennel and fresh leeks. From Marconi we’ve added 10lb containers of Extra Virgin Olive Oil. From Curly’s we’ve added Pork Carnitas and pre-sliced Smoked Beef Brisket. From Original Philly we’ve added 4oz beef sandwich slices crafted from fresh, whole muscle USDA-inspected beef. New from Hormel, CAFE H® Korean Beef Barbeque captures the growing popularity of Korean barbeque. This fully cooked beef features a flavor profile highlighted by garlic, ginger and soy. Lastly, in non-foods we’ve added red paper napkin rings from Hoffmaster, and compostable giant wrapped straws from Cellucore – perfect for thick shakes and frappes!
This week 8 new items have been added to our inventory. Starting with fresh produce, we’ve added a 90-count bag of PEI Russet Potatoes. In proteins, from Farmland comes an epic Steamship Ham. From Aunt Jemima we’ve added white cornmeal, from Lucky comes blueberry pie filling, from McCormick we’ve added pure vanilla extract and from Voss we’ve added premium bottled water. New from McCain, Buffalo Tater Tots offer a fresh twist on a classic potato favorite with craveable buffalo flavor packed into every tot. Lastly, in non-foods, convey a premium appearance on your table tops with regal embossed 3ply folded dinner napkins from Hoffmaster.
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. Now in for produce we’ve added a premium Asian style stir fry medley. From the artisan bakery experts at Turano comes a new Brioche Burger Roll. Adding more options to our line of Fresh Burger Maker beef patties, 5/16″ thick 2.7oz patties. Lastly, in non-foods we’ve added 3 sizes of blue Nitrile gloves from Royal.
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.