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.
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.
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.
You name it and you can most likely find it batter dipped and fried at your local fair. In my opinion, the best and most user friendly fried fair food is the corn dog.
This unique twist on surf & turf is sure to please your most discerning guests. Featuring a unique dry rub that brings great depth of flavor, sweet corn and tender lobster.
This week we’ve added 12 new products to inventory. First from Smithfield a new Applewood Smoked Bacon, you can never go wrong with bacon. From Joseph’s Pasta we’ve added an Egg Pappardelle Nest Pasta, featured in the image above. Two new products from Stampede a Beef Steak Ball Top and a Beef Top Sirloin. In the mood for something a little more southern? No worries, we’re now carrying a Country Fritter Chicken Tenderloin from Pierce. From Berkley we have 3 new products, first White Twist Ties 4″ and next 2 Interfold Napkins, available in White and Kraft. Next, a Whole Grain Pollock Stick, perfect for any school or K12 establishment. If you’re looking to add a new and easy appetizer to your menu, try the Farmland Frozen Pork Skin Pellets. Easy sharable app, and low cost! Next, we have a Skin-On Potato French Fry from Regal Nonpariel. From Major, a new Hollandaise Sauce Mix. And lastly, from Hoffmaster a White Unwrapped Paper Straw 8.5″, great “green” product for any business.
Pollock fillets, dipped in crushed Whole Grain Cheez-Its and grated Parmesan. A fun dish that packs in bold cheese flavor and is sure to please even the pickiest of eaters.
Battered fish fillets served with fries, coleslaw and homemade serrano chili aioli.
Seared calamari rings and tentacles, soaked in rice wine, fried in peanut oil with sliced baby corn, scallions, peppers coated in Kogi secret weapon sauce.
Fried oysters on a toasted crostini. Topped with Kogi garlic serrano sauce, bacon, tomato and microgreens.
Jumbo sea scallops pan seared glazed with secret weapon sauce served on a bed of garlic spinach.
There is something to be said of the simplicity of a good broiled clam dish. Many chefs render there own renditions of this traditional age old classic dish…
Chef Tim, and Adam Robinson from Island Made Ocean Clams are cooking up two variations of a New England favorite – clam rolls! One sorta traditional and one… naan traditional. The rich, clean, ocean flavor of these clams offers a top-quality dining experience for even the most discerning seafood & clam lovers.
This is a fun twist on the traditional clam’s linguine of old. Unlike the classical recipe’s use of chopped clams we’ve incorporated fresh hard-shell clams from Island Made Clams, which give you a taste of the deep Atlantic waters from which they came.
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.
Premium quality and highly sustainable, Island Made Ocean Clam are harvested from Maine’s cold, nutrient-rich waters. These clams thrive approximately 5 to 12 miles off-shore in depths of 240 to 400 feet or more.
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
As Chef Tim says “Love me some fritters!” This is our New England spin on a South Florida classic, Conch Fritters. Our rendition is chalk full of native North Atlantic shrimp! Serve with cocktail sauce, tartar sauce or any sauce that makes your pallet smile. Create a New England seafood fritter by substituting a portion of shrimp with lobster leg meat and clams.
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!
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.
This week we’ve added 3 new items to our inventory, starting with Black Raspberry Chip Frozen Yogurt from the ice cream experts at Shaker Pond. In seafood, from Panapesca we’ve brought in another squid option; fully cooked rings & tentacles from Todarodes or “Japanese Flying Squid.” Lastly, from Jennie-O we’ve added all natural smoked turkey breast in 1.75″ wide slices. These delicious turkey “coins” are perfect for school food programs, snack packs and salads.
This week we’ve added 10 new items to our inventory. Starting with 3 new single-serve juice items. From Juicy Juice we’ve added 10oz Orange Tangerine, and 10oz Apple juice. From Ruby Kist we’ve added 10oz Orange Juice. From McCain we’ve added 3/8″ thick “fresh style” french fries. In burger buns, we’ve added a new 4″ seeded brioche burger roll from Rotella’s. From M. Robzen comes a new bulk shaved-steak option, SteakTacular shaved ribeye steak. From the poultry professionals at Koch we’ve added 2 versions of the Chicken Minis; Three Cheese & Jalapeño and Buffalo. In seafood, we’ve added fully-cooked “Friend of the Sea Certified” Octopus tentacles. Lastly, from MegaMex Foods we’ve added frozen avocado halves.
A combination of colors and textures that overflows with fresh vegetables, spicy fish, and a burst of citrus, conveniently contained in a whole-wheat tortilla, with fresh avocado.
This week we’ve added 6 new items to our inventory. New in seafood we’ve added frozen clam strips from Galilean. Founded in 1978, Galilean Seafoods is one of the largest hand-shucked clam suppliers in the United States. From Pillsbury and absolutely perfect for school food programs, we’ve added two new whole grain crescents; chocolate filled and grape filled. From Regal Nonpareil come 2 new french fry options, 1/2″ cut and coated and 3/8″ steak cut. Lastly, in premium desserts we’ve added a decadent Blueberry White Chocolate Brulee Cheesecake from Sweet Street. White chocolate cheesecake swirled with vibrant wild Maine blueberries that pack a wonderful punch of summer flavor. It’s hand-fired and glazed in simple elegance. If this sounds tempting get your order in fast, as this featured dessert for the month of August is only in-stock for a limited time.