This week we’ve added 4 new items to our inventory. First from Carla’s Pasta a new Walnut & Gorgonzola Stuffed Striped Ravioli. Precooked Round Egg & Sage striped Pasta Pillows filled with Walnuts, Gorgonzola, Ricotta, Parmesan & Blue cheeses. Next from FPI a Coconut Breaded Butterfly Shrimp, perfect for signature appetizers, baskets, or entrée preparations. FPI’s variety of shrimp fulfills every menu need while saving on labor, time and ingredients. Next, a staple in any kitchen, Ranch Dressing. From Chef’s Label we have a Ranch Dressing Pouch Mix, yields 1 gallon of dressing. Lastly from Chef’s Superb, an Instant Cheese Sauce Mix, easy preparation – just add mix to hot water and bring to boil.
Chicken breast basted with Citrus Mojo Sauce, topped with crispy onion and served with a side of fries.
Classic wings tossed in a tangy sauce blend that has hints of garlic, citrus, cumin and oregano.
Try this Citrus Mojo Grilled Shrimp Salad recipe with new Citrus Mojo Sauce, hints of garlic, cumin, oregano and of course… citrus!
This week we’ve added 3 new items to our inventory. First from Diamond Crystal Brands, turn up the heat with a dash of crushed red pepper. Delivers an incredibly zesty burst flavor that is the perfect companion to pizza, pasta and salad. Next from Sweet Baby Ray’s their new Citrus Garlic Mojo Sauce. Good for wings, shrimp, chicken breast, dipping sauce, marinade and more. A tangy sauce with hints of garlic, citrus, cumin and oregano. Lastly from Smartfood, White Cheddar Popcorn Reduced Fat.
Mahi Mahi fish tossed in our new Jamaican jerk sauce, placed on top of a bed of homemade corn mango salsa, wrapped in a flour tortilla!
This week we’ve added 11 new items to our inventory. From Highland Market, Multigrain Croutons. Next a Parmesan Cheese Pouch, that delivers an incredibly zesty burst flavor and is the perfect companion to pizzas, pastas and salads. Just in time for autumn, Apple Crisp Donuts from Maplehurst. From Pactiv, a microwave safe, blast freezer safe and display case friendly chicken roaster container. Next, imported Danish pastries from Mette Munk – a must see. New from Taco Bell, their iconic sauce flavors are now chips! From Fantapak comes a Quart Food Bag with Zipper. New, from Brooklyn Cannoli, chocolate coated cannoli shells. Take your taste buds on an adventure with the new Ocean Spray Raspberry Lemonade Craisins. Lastly, from Sweet Baby Ray’s an epic Jamaican Jerk Sauce.
Mouth watering Honey Roasted Chicken glazed with the sweetness of honey with a bit of a kick.
Grilled whole grain ciabatta bread filled with sriracha glazed chicken, Kim-Chi, cheddar and pepper jack cheese.
This week we’ve added 14 new items to our inventory. First from Maine Man Flavah’s, have combined a plethora of habaneros, carrots and garlic they have created a spicy table sauce for heat lovers to drool over. Pairs well on chicken wings and eggs but will certainly spice up any dish! Next from RDA Advantage, […]
A classic steak with a classic rub. You’re sure to have a perfectly shareable result.
Pulled pork, layered on top of tortilla chips, jalapenos, queso fresco, drizzled with Ken’s Cannon Barbecue Sauce, served with sour cream and salsa verde.
House-made pickled red onions, layered on top of cornbread fritters, and topped off with deep fried pork belly.
Barbacoa, a Mexican style beef, slowly cooked with seasoning and typically shredded; folded into a biscuit, topped off with cheese, achiote paste and garnished with salsa, guacamole!
Crispy chicken wings with a sweet and spicy Mango Habanero Sauce with a hint of dark rum and maraschino cherry juice. Garnished with diced mango.
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.
A tick juicy burger, layered with crispy bacon, aged white cheddar, fried onion rings and lettuce layered on top of a pretzel bun.
A modern Asian twist on a classic dish. Elevate your Pork Sliders with house-made Asian pickles, and Raspberry Wasabi Mustard.
St. Louis Ribs glazed with Sweet Baby Ray’s Sriracha Glaze Sauce, topped with chopped cilantro, pan roasted peanuts and sesames seeds.
Marinated chicken grilled over open flames and basted with a spicy sauce of garlic, shallots, bell peppers and celery. Finished with Citrus Chipotle BBQ sauce and served with quinoa, black beans and a spinach apple salad.
Thinly sliced ribeye steak baste with Sweet Baby Ray’s Kickin’ Bourbon sauce and drizzled with melted cheese. It’s the kind of taste you can only find on a trip to Philly.
Creamy chickpea hummus blended with garlic, serrano peppers and spices. Served with crunchy pita chips.
Homemade Pork Fried Jiaozi, fried and drizzled with Salsa Roja, and served with a side of fresh Secret Weapon Slaw.
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.
Warm Fire Braised® Turkey breast, pecan wood smoked shoulder bacon and a medium-boiled egg on herb focaccia with a luxurious maple feta dressing.