From McCain®, we added Potato Rings, the ultimate in convenience and flavor for your establishment. These crispy rings are mess-free and easily customizable with sauces or seasonings, making them perfect as grab-and-go snacks, signature sides, or unique sandwich toppers. Whether baked in a convection oven or deep fried, McCain® Potato Rings deliver consistent quality and taste.

From True Salt, we added Kosher Grain Salt, the natural and unrefined sea salt that enhances the flavors in any kitchen. Harvested sustainably from the Sea of Cortez, this Kosher salt contains no processing chemicals, anti-caking agents, or bleaches, preserving its natural minerals and purity. Ideal for meats, vegetables, salads, bread, and more, True Salt adds perfect flavor with its gourmet consistency.

And added to our Fresh produce department, we just received Maine Russet Potatoes. These potatoes, packed in a 50-pound case, offer versatility and exceptional quality for a wide range of culinary applications. Grown in Maine, renowned for its rich soil and ideal climate, these russet chef potatoes are perfect for baking, mashing, frying, or roasting, delivering consistent texture and flavor every time.

New Item Details:

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

With demand for Fox Family Chips on the rise, they’ve stepped up their game with the construction of a new facility that increases capacity and allows for future expansion. Get an inside look at every single step of the process that brings these rustic, small-batch potato chips to life.

Featuring straightforward ingredients and bold potato flavor, Fox Family Chips have exploded in popularity, taking the New England snack world by storm. To meet the growing demand, a brand new processing facility was recently constructed.

Join us for an exclusive, behind-the-scenes look at how these delectable small-batch potato chips are made. There’s no secrets behind this curtain, just a labor of love that starts with Maine-grown Russet Burbank potatoes and ends with the crunchiest, most satisfying hand-crafted potato chips you’ve ever had the pleasure of savoring.

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@dennisknowsfood See how real potato chips are made! Featuring straightforward ingredients and bold potato flavor, Fox Family Chips have exploded in popularity, taking the New England snack world by storm. To meet the growing demand, a brand new processing facility was recently constructed. Join us for an exclusive, behind-the-scenes look at how these delectable small-batch potato chips are made. There’s no secrets behind this curtain, just a labor of love that starts with Maine-grown Russet Burbank potatoes and ends with the crunchiest, most satisfying hand-crafted potato chips you’ve ever had the pleasure of savoring. #potatochips #howitsmade #behindthescenes #foodmanufacturing #mainepotatoes #smallbatch #handcrafted #takeatour #makingsnacks #howtomakechips #russetburbankpotatoes #mainegrown #mainemade #aroostookcounty #foxfamilychips ♬ original sound – Dennis Food Service

We received a great edition this week for customers with specialty diets – vegan shredded cheese! These cheese offerings look indistinguishable to the real thing, and tastes like it, too. Try it in yellow cheddar style or shredded parmesan style. Not only is this cheese good for customers who are vegan, it is also great for people who may have an allergy to dairy. It’s great for sprinkling on top of a salad, as well as melting down into a tasty “cheese” sauce – it’s a must try!

From Quality Chef, we added delicious chicken pot pie filling. This hearty mixture consists of juicy chunks of chicken, coin-shaped carrots, sliced celery and peas in a rich and creamy chicken flavored sauce. It comes in frozen 8-pound bags, allowing for multiple uses and for a longer shelf life. Next, try Golden Dipt all-purpose breading. This seasoned breading gives uniform coverage to your food. It coasts in a medium-fine texture for poultry, seafood, vegetables and more. The low moisture content helps absorb less oil while frying. The ability to fry for longer makes this ideal for multiple dishes of multiple sizes and cook times.

Lastly, we added Dirigold frying potatoes from Green Meadow Farms in Mapleton, Maine. This brand of potato is of the Keuka Gold variety and have a light yellow flesh. These potatoes are perfect for our customers who make fresh in-house french fries.

Take a look at our full list below:

Dennis Paper & 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.

If you have a stash of leftover corned beef… transform that stash into corned beef hash! Tender pieces of corned beef griddle-crisped with potatoes, onions transform into an irresistible side or a hearty main course. Put your own unique spin on it by incorporating other vegetables like fennel, leeks, celery root or sweet potatoes.

Start readying your leftovers for the big makeover by cubing the corned beef, potatoes and various other vegetables of choice. Transfer to a hot griddle or cast-iron pan to give the goods a nice hashy sear. Top with two sunny side eggs and finish with your super-secret sauce for the perfect breakfast – lovers LTO!

For another St. Patrick’s day video recipe check out this twist on “Bangers & Mash“.

Find more ideas and video recipes on our St. Patrick’s Day page.

Download our St. Patrick’s Day Flyer
St. Patrick’s Protiens  See More from the Test Kitchen

We’re serving up another classic St. Patrick’s Day dish with a twist. It’s hard to top a good corned beef dinner. Tender slices of spiced (corned) beef brisket cooked together with potatoes, slabs of cabbage and sweet onions to balance out that salt content that makes corned beef sooooooo guud. Although corned beef is the center point (along with beer) of most traditional St. Patrick’s day celebrations – corned beef is diverse enough (and delicious enough) to win a spot on most menus year round.

For another St. Patrick’s day video recipe check out this twist on “Bangers & Mash“.

Foods for thought!

• Corned Beef Stuffed Cabbage Leaves
• Corned Beef & Cheese Curd Bruschetta
• Corned Beef & Potato Croquettes
• Corned Beef Surf & Turf… top with a shrimp & grain mustard cream sauce
• Corned Beef Deviled Eggs
• Corned Beef Egg Rolls

Find more ideas and video recipes on our St. Patrick’s Day page.

Download our St. Patrick’s Day Flyer
St. Patrick’s Protiens  See More from the Test Kitchen

Mac & Cheese
Does this dish really need an introduction? There are many renditions of this dish, which all have one thing in common; pure comforting deliciousness. Whichever rendition you present, be sure to send it out the door with a hefty amount of cheese sauce as the pasta will absorb a fair amount in transit.

Shepherd’s Pie
Layers of seasoned ground meat (beef, turkey, lamb or pork) topped with creamed corn and buttery mashed potatoes. Baked to a golden-brown deliciousness. Za’atar makes for a great non-traditional seasoning element for your ground protein of choice.

Mashed Potatoes
Potatoes served with buttery with a kiss of salt and pepper. Add lobster or crab for an added euphoric punch to the taste buds. Mashed potato soup with hearty biscuits is a great comfort category option.
Option: serve as a family style side to an entree.

American Chop Suey
Pasta, with ground meat and caramelized onions tossed in a rustic tomato-based sauce. Works exceptionally great with a chorizo and  beef mixture.

Chicken Pot Pie 
Tender chunks of chicken, mixed with fresh vegetables and chicken gravy; topped with pie crust baked to a golden brown flaky finish. Pack for a heat and serve item, great for a “Family Meal Pack”.

Fried Chicken & Waffle Sandwich
Fried chicken perched between two waffles with a spicy aioli, drizzled with maple syrup. Yes, just yes please.

Spaghetti & Meatballs
Most of us probably grew up eating this classic dish of spaghetti tossed in a rustic red sauce and tender rounds of seasoned meat. Topped with shaved parmesan, pairing with garlic bread or knots is a must.

Toasted Cheese & Tomato Soup 
This could be one of the most comforting combinations of all comfort foods! Velvety tomato soup, paired with a toasted sandwich of gooey melted cheese between butter toasted bread. Be creative with your cheese selections and don’t forget to dip your sandwich in the soup! That’s the best part.

Cookies
Be sure to offer desserts, cookies by the baker’s dozen is a great option and don’t forget the milk!

May your life and stomach always be full, 
Chef Tim

Crispy McCain® Dip’n Wedges are now available from Dennis Paper & Food Service. The appetizer potatoes feature a ridged V-shape that’s sure to turn heads. Create a multitude of unique signature dishes by loading with toppings or serving with a dip. However you menu ’em, your guests will remember Dip’n Wedges!

• Serve as an appetizer with signature sauces/dips.
• Load them up nacho-style.
• Use them as the base for an unforgettable entree.
• Charge more as a premium fry option.

Item #24858
Pack: 6/4 lb

This gluten free rendition of lasagna was inspired by the Greek dish Moussaka. Moussaka, much like lasagna, is a Greek dish comprised of layers of potato, ground meats, eggplant and tomatoes. With global inspiration fresh in mind we went to work on creating a recipe which would utilize caribou russets in a creative gluten free entree, one that would speak to your customers in a classically familiar way. Yields 1 ea. 2″ half hotel pan. 9 cut for a larger portion or 12 cut for a smaller lasagna & salad combo offering.

Ingredients:

• 1st the potato layer: 4lbs caribou russets, pealed and cut into 1/4″-1/3″ thick slices. Coat with oil, season with S&P, lay on a sheet tray in a single layer, roast @ 350 for 20 minutes and chill.
• 2nd the tomato sauce layer: 2 cup pizza sauce, 1 oz chiffonade of fresh basil leaf, 1 cup roasted yellow tomatoes drained of oil, 2 oz. tomato oil, S&P to taste
• 3rd the spinach layer: 1.5lbs fresh spinach wilted, strain excess moisture, season with S&P
• 4th the cheese layer: 12 oz. shredded 50/50 mix mozzarella/provolone
• 5th the saffron ricotta layer: 1.25lbs ricotta, 3 eggs, 3 oz. tomato oil (oil that roasted tomatoes are packed in…waste not want not), .25lb 50/50 mix mozzarella/provolone, 1pinch saffron (#23192), S&P to taste

Directions:

1. Lightly oil a 2″ half hotel pan, layer as numbered above then repeat for a second tier. for the top add a third layer of potato and sprinkle with remaining 50/50 mix.
2. Bake @ 325 for 45 minutes, cover if using high convection so not to over caramelize cheese
3. Allow time for resting before cutting which will allow layers to stabilize

Notes:

• All items can be made in advance and made part of your production/prep list. If saffron ricotta is allowed to rest for at least 24 hours the color will blossom and bloom into a beautiful yellow/orange color.
• Alternatives to Caribou Russets (21966) include: Russet 50ct (16011) 60ct (16009) 70ct (16006) 80ct (16006) 90ct (16000)

More About Caribou Russets Recipe: Caribou Shrimp Recipe: Caribou Spaghetti

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.

Giving your shrimp a caribou blanket!

Ingredients:

• 3 lbs Caribou Russets, pealed and spiralized into thin angels hair like strands, fryer blanch potato @ 300 for 30 seconds, lay on sheet tray in a thin layer to chill
• 2 cups basic batter seasoned with a tsp of turmeric which will add color and a mild mustard flavor
• 2 doz 13/15 P&D shrimp, underside scored for a straight presentation. 16/20 shrimp is a suitable cost effective alternative

1. Lay blanched potato on flat surface into small abstract-rectangular layers, dip shrimp in batter, lay battered shrimp on potato and fold potato around battered shrimp. Apply gentle pressure to ensure potatoes will adhere to shrimp
2. Fry shrimp @ 325 (if using 13/15) or 350 (if using 16/20) for about 3 minutes or until potatoes are golden brown and crisp & shrimp is properly cooked. Season as preferred and serve with a dipping sauce (see recipe below for Scallion chimichurri) that is inspired by your establishment.

Note: Shrimp can be added to a production list and prepared a couple days in advance. Be sure your batter is not too thin as it acts as a flavorful adhesive, holding together the union of potato and shrimp.

Scallion Chimichurri:

• 6 oz scallions, washed and rough chop
• 3 oz yellow onion, rough chop
• 4 ea. cloves fresh garlic
• 4 oz. oil blend
• 4 oz. rice wine vinegar
• S&P to taste

1. Place all ingredients in a blender and blend until semi-smooth

May your life & stomach always be full!

More About Caribou Russets Recipe: Caribou Lasagna Recipe: Caribou Spaghetti

This potato and vegetable based pasta-like dish is vegan, gluten free, hearty, comforting and full of flavor… the full meal deal.  As used for this recipe; a spiral cutter gives you the ability to transform many vegetables into spiral strands that resemble pasta.

Ingredients for two servings:

• 3 oz oil blend
• 4 cloves garlic rough chop
• 2 oz onion, chopped
• 6 oz Caribou Russet potato, spiralized #
• 4 oz butternut squash, spiralized
• 4 oz carrot, spiralized
•  2 sprigs rosemary, chopped
• 3 oz garbanzo beans
• 2 oz cream sherry
• 4 oz vegetable stock
• 2 oz hummus to thicken sauce
• S&P to taste
• Optional: fold in baby arugula or spinach

1. Heat oil, sauté potato, butternut squash and carrot to wilt; about 2 minutes. Add garlic, onion, rosemary and garbanzo beans continue to cook for one minute.
2. Deglaze with cream sherry and reduce by half, add vegetable stock. Cook until vegetables are al dente. Be sure heat is not too high as you will need some remaining stock to crate sauce. Turn heat off and fold in hummus, this will cream a cream-like sauce texture without the addition of cream.
3. S&P to taste
4. Serve as you would serve pasta…Yum!

Note: As a rule of spiralization you should use proper sized non-hollow vegetables. For instance, the top solid portion of a butternut squash, the top thick portion of carrots and parsnips…etc. Golden beets and turnips would be great additions.

More About Caribou Russets Recipe: Caribou Shrimp Recipe: Caribou Lasagna