This week we’ve added 7 new items to our inventory. First a Wild Sockeye Salmon Fillet from Ocean Horizon. A wild caught certified sustainable, rich source of omega 3’s. Distinctive naturally ruby red color, pin bone out, skinless and raw, frozen and vacuum-packed for easy storage. Next from Good Humor we have two new ice cream bars, first a Chocolate Éclair Ice Cream, chocolate and cake on a stick, yum! We wouldn’t blame you if you d-éclair this cake-coated frozen Chocolate Éclair dessert bar as your favorite. Secondly a simple yet classic Klondike bar, a huge hunk of creamy vanilla ice cream covered in a thick, chocolatey shell. From Prime Source, a 2ply Toilet Tissue, wrapped available in 96/500 sheet ct, we have been working diligently to try and combat this toilet tissue shortage. Next from Golden Fry, a Shoe String Potato French Fry 1/4″, with a light, fluffy interior these are ideal for fryer or oven applications. From our Highland Market line a Creamy Peanut Butter available in a 35 lb jar. Lastly from Impact, a Graduated Spray Bottle that holds 32oz. Great for all purpose cleaners and sanitizers from our Anderson Chemical line.
If you want to add rich smokey flavor to your dishes – here’s an easy way to create a makeshift smoker in just a few minutes. Smoke your own meats with supplies you probably already have on hand.
Pan-seared red snapper topped with salsa roja on a bed of roasted summer vegetables with secret weapon sauce and garlic mashed potatoes.
Grilled salmon topped with Kogi garlic serrano sauce and served with a fiery Asian slaw and sauteed baby bok choy.
In this double-length episode we’ve got info on new items, where to register for our 2018 food show, Maine’s salmon industry is in the news, advice on Instagram for restaurant operators and a discussion on social media in foodservice with guest Katrina Petersen.
A tender and flaky cedar-plank-roasted salmon fillet glazed with Sweet Baby Ray’s Bourbon Molasses, served with savory slices of grilled pineapple. The immediate reaction to the first bite of this succulent salmon is usually “oh-my-god”. With just the right amount of sweet, this memorable seafood dish has fantastic appeal on menus, and
plate plank appeal that will exceed expectations! Try pairing with a Hawaiian sticky rice.
Help your more pious patrons enjoy a delicious meal without traditional meat offerings – explore our Seafood selection and expand your menu for Lent.