From Gourmet Table, we added Turbinado Cane Sugar Packets. Made from 100% cane and crafted in small batches to retain the pure taste of sugarcane. Unrefined Island Crystals Turbinado acquires its distinct caramel color from molasses and adds rich taste and flavor to beverages, cereals, fruit, and baked goods. Also from Gourmet Table, we added Non-Dairy Creamer Packets. Delivering the full flavor and texture of milk, half & half, or cream at a fraction of the cost. These portion-control packets are shelf stable and come 2000 to a case.

From McCain®, we added fresh-style, skin-on pub fries, and three of McCain’s new V’DGZ appetizers. McCain’s® skin-on Fresh-Style Pub Fries delivers an authentic hand-cut fry taste without the hassle. On trend and in demand, McCain’s new V’DGZ are deliciously craveable plant and vegetable shareable that bring a playful crispy take to menu favorites. The V’DGZ Corn R’BZ are crispy battered corn-on-the-cob ribs, perfect for saucing. Crispy sweet corn on the cob curls in a light hickory-smoked batter. Your guest will ask for these again and again. The V’DGZ Cauli W’NGZ are a crispy crunch of lightly pickled cauliflower, perfect as is or tossed with your favorite sauce. Large pickled cauliflower florets with a clear, crispy coating. The V’DGZ Bruss’lz are lightly seasoned Brussels sprout halves with a crispy crust. A playful, crispy take on Brussels sprouts! Let your guests and your menus V’DGE OUT with these new endlessly customizable, on-trend appetizers.

Finally, a new fresh produce item we’ve added are Cremini mushrooms (sometimes spelled crimini). Cremini mushrooms are actually a smaller, less mature version of the portabella mushroom. These mushrooms are favored by chefs for their mild taste and versatility in a variety of culinary dishes. Cremini mushrooms are best suited for both raw and cooked applications such as baking, roasting, sautéing, or stewing. They come pre-sliced and are perfect to be mixed into green or grain salads or added into sauces, gravies, stir-fries, soups, stews, baked into tarts, or a topping on pizza.

Item #	Description	Pack/CT	Brand
28032	TURBINADO CANE SUGAR 4.5 GRM	1/1200 CT	GOURMET TABLE
28033	NON-DAIRY ORIGINAL CREAMER PACKET	2000/2 GRAM	GOURMET TABLE
28039	FRESH-STYLE PUB FRIES 3/8″ SKIN ON	6/4.5 LBS	MCCAIN
28040	V’DGZ CORN R’BZ	4/4 LB	MCCAIN
28041	V’DGZ CAULI W’NGS	4/3 LB	MCCAIN
28042	V’DGZ BRUSSL’Z	4/3 LB	MCCAIN
28043	CREMINI MUSHROOMS SLICED	1/5 LB	FRESH

Dennis Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Don’t let this tiny, open-faced crostini trick you. It is packed with flavor from caramelized onion, crispy bacon, and pub cheese by Président®. It’s a simple but satisfying appetizer that’s sure to impress everyone at the table.

Yields: 5 servings   

INGREDIENTS:

• 8 oz Cheddar Horseradish Pub Cheese by Président® (#27916)
• 1 whole French Baguette
• 12 oz Baby Bella Mushrooms sliced
• 2 whole Garlic Cloves minced
• 3-4 whole Slices of Bacon cut into pieces
• 1 whole Garlic Clove
• 1 whole Large Yellow Onion
• 4 tbsp Unsalted Butter
• 1/2 tsp Each of Salt and Pepper
• 1 pinch Fresh Thyme for garnish

DIRECTIONS

1. Peel and slice the onion into thin strips in a large skillet, add the butter and onions together. Cook over low-medium heat for about 20 minutes, string frequently until golden and caramelized.
2. While the onions are cooking, slice the French baguette into thin slices and drizzle with olive oil. Bake on broil in the oven for a few minutes on each side until toasty and golden. Rub each side with fresh garlic clove. Set aside.
3. Once the onions have caramelized, remove from the skillet and add the bacon pieces. Cook until brown and crispy. (No need to reserve the bacon grease.) Remove the bacon and add the mushrooms, minced garlic, salt and pepper. Cook over medium heat until fragrant and the edges of the mushrooms are charred.
4. Assemble the crostini with a slice of roasted baguette, spread a thin layer of Président® Pub Cheese, top with caramelized onions, mushrooms and bacon pieces. Garnish with fresh thyme.

This recipe combines beef short ribs and mushrooms braised in beef stock with red wine to create deep, rich delicious flavors.

Ingredients:

• 2 pounds beef short ribs
• 1 teaspoon vegetable oil
• Salt and pepper
• 1 can (10-1/2 ounces) double-strength beef broth or beef consommé
• 1 cup dry red wine
• 2 small onions, quartered
• 4 cloves garlic, minced
• 3 fresh thyme sprigs
• 1-1/2 cups sliced mushrooms
• 2 tablespoons butter
• 1/4 cup chopped shallots
• 1 teaspoon minced fresh thyme
• 2 teaspoons cornstarch dissolved in 1/2 cup dry red wine

Instructions:

1. Heat oil in large stockpot over medium heat until hot. Brown beef Short Ribs on all sides. Season with salt and pepper as desired. Add broth, 1 cup wine, onions, garlic and thyme to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 to 2-1/2 hours or until beef is fork-tender.
2. Remove Short Ribs from stockpot; keep warm. Strain vegetables and skim fat from cooking liquid. Reserve 3/4 cup cooking liquid for sauce; discard remaining cooking liquid.
3. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add mushrooms, shallots and minced thyme; cook and stir 5 minutes or until mushrooms are tender. Add reserved cooking liquid and cornstarch mixture to skillet. Bring to a boil. Reduce heat and simmer 5 minutes; stirring often. Remove skillet from heat; stir in remaining 1 tablespoon butter. Serve sauce over Short Ribs.

Dennis Tip:

To cook in a slow cooker, add beef, salt and pepper, as desired, broth, 1 cup wine, onions, garlic and thyme to 4-1/2 to 5-1/2 quart slow cooker. Stir to combine. Cook on HIGH 4 to 6 hours, or LOW 8 to 10 hours, or until beef is fork tender.  When the beef is done, continue instructions for sauce preparations beginning in step 2.

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Ingredients:
1⁄4 cup mayonnaise
2 cloves garlic, chopped
1 tsp. Worcestershire sauce
7oz Fresh Burger Maker Angus patties
10 Button mushrooms, sliced
2 Tbl. olive oil
1 tsp. Fresh thyme, chopped
Salt and Pepper, to taste
4 slices Swiss Cheese
1 cup baby arugula
4 Turano Brioch Buns, lightly toasted

Ingredient Item Numbers:
Ken’s Mayonnaise: #70607
Garlic: Cloves: #26162 or Chopped #70650
Worcestershire: #70717
Burger Maker Patties: #17851
Mushrooms: #26044
Olive oil: #78010
Fresh thyme: #26326
Swiss Cheese: #6504
Baby Arugula: #26455
Turano Brioch Buns: #17960

Instructions:

1. Combine mayonnaise, garlic and Worcestershire sauce together.
2. Preheat broiler on high for 5 minutes.
3. Season burger patties with salt and pepper and place on broiling pan.
4. Cook burgers 4-6 minutes on first side, flip and finish cooking 3-5 minutes on other side, depending on desired temp.
5. Preheat sauté pan over medium heat, add olive oil and thyme.
6. After a few seconds the aroma of the thyme will be apparent. Add the mushrooms and sauté 3-5 minutes.
7. Layer buns with arugula, burger patties, Swiss cheese and mushrooms.
8. Spread sauce on bun tops, top and serve.