From Kari-Out®, we added Kraft Paper Soup Cups with Vented Lids. This 12 oz. cup seamlessly blends convenience, versatility, and sustainability to meet the demands of your business. Discover the epitome of durability and functionality with the Extra-Rigid Paper Soup Containers. Crafted from robust paper material, these containers have exceptional strength and resilience, ensuring a reliable solution for both hot and cold items. The poly-lined interior and exterior of these containers serve as a formidable barrier against leaks, providing peace of mind for you and your customers. The heat-sealed side seams will prevent any unwanted spills during transportation and consumption. Whether you are serving piping hot soups, hearty stews, or chilled delicacies, the Kari-Out Kraft Paper Soup Cups are the dependable solution that prioritizes quality, strength, and leak-proof design.

And from Progresso, we added Italian-style Bread Crumbs, a perfect blend of basil, roasted garlic, onion, and spices that brings an authentic Italian touch to your dishes. Ideal for chicken, pork, or fish, the light and crispy coating adds an extra bit of Italian flair to your culinary masterpieces. Each pack comes in convenient four-5lb packs, these breadcrumbs are a versatile and ready-to-use solution for adding a rich and flavorful breading to chops, chicken, or fish. Enhance the texture of your dishes with the deliciously crunchy goodness of Progresso Italian Style Bread Crumbs.

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

This recipe combines the timeless appeal of crispy, golden-brown chicken with the unmatched tenderness of sous vide cooking, resulting in a Chicken Parmesan that delivers convenience without compromising… well, anything.

INGREDIENTS

• FLASH 180 Chicken Breast (Item #28555)
• Marinara Sauce
• Fresh Mozzarella
• Basil pesto
• Italian Bread
• Bottled Giardiniera

DIRECTIONS

Flash180 Chicken Fillets    FIND MORE RECIPES

There’s a new burger in town! Try our St. Louis burger, featuring Ground Beef, cheese ravioli, marinara sauce and ricotta cheese.

Servings: 4

INGREDIENTS:

• 1 pound Ground Beef (93% lean or leaner)
• 1/4 cup part-skim ricotta cheese
• 1 teaspoon dried Italian seasoning
• 4 hamburger buns, split
• 4 tablespoons marinara sauce (comes with the ravioli)
• 4 frozen toasted cheese ravioli

DIRECTIONS

1. Prepare toasted ravioli and sauce per package directions.
2. Combine ricotta cheese and Italian seasoning. Add Ground Beef, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
3. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
4. Place burger on bottom half of each bun. Evenly top burgers with marinara sauce and ravioli. Close sandwiches.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Source: beefitswhatsfordinner.com

In this soup, the potatoes stay chunky and the richness of the soup comes from a roux created by the bacon fat, along with the flour which is deglazed by the beer and the broth. This is an indulgent soup that is perfect on any cold day.

Makes: 4-6 servings    Prep Time: 10-15 mins.       Total Cook Time: 40 mins  

INGREDIENTS:

• 6 slices of bacon (the smokier, the better)
• 2 cups mirepoix (mixture of celery, carrots, and onion…minced)
• 3 cloves garlic, minced
• 1 large jalapeño, seeded and chopped (add more for more heat)
• 1 tbsp fresh thyme leaves, chopped
• One 12oz. bottle of lager or Pilsner (non-alcoholic works too)
• 1/4 cup all-purpose flour (1-2 tablespoons more, as needed)
• 3 cups broth (chicken or vegetable)
• 1 cup heavy cream
• 4 small-medium russet potatoes, peeled and cubed
• 1/2 lb of sharp old white cheddar cheese, grated coarsely
• 4 oz smoked cheddar cheese grated coarsely
• Salt and pepper to taste

DIRECTIONS

1. In a large stock pot, cook bacon over med/high heat until the fat is rendered and the bacon is crisp-about 7 minutes. Using a slotted spoon, transfer the bacon to a bowl.
2. Add the carrots, celery, onion, jalapeño, garlic, and thyme to the saucepan and cook over medium heat, stirring, until softened, 5-8 minutes. Add 1/2 of the beer and cook until reduced by half, another couple of minutes.
3. Sprinkle the flour over the veggies and stir for a few minutes to cook off any floury taste.  Add the broth (a little bit at a time), stirring as you add until smooth and creamy.  The soup should start out very thick and eventually thin out as you add the full 3 cups of broth.
4. Then stir in the remaining beer and potatoes, and simmer for approximately 20 minutes or until the potatoes are fork tender.
5. Add the heavy cream, and cheddar cheeses and simmer, stirring occasionally, until thickened and creamy, about 5 minutes.  Stir in the reserved bacon and season with salt and pepper.  Add a few tablespoons of broth if too thick.
6. Serve with homemade pretzels or crusty bread.

These baked cauliflower rice balls, known as Arancini, swap cauliflower instead of rice to deliver a veggie-packed, healthy alternative to traditional Italian rice balls. Use this baked version of classic Italian Arancini as a lunch, dinner, or appetizer menu item.

Makes: 16 servings          Total Cook Time: 1 Hr.  

INGREDIENTS:

• One, 4lb bag of Riced Cauliflower
• One, 4lb bag of Blount’s Creamy Tomato Soup – Item #27719
• 3 cups Flour
• 4 Eggs
• Grated Parmesan cheese
• Fresh basil, chopped

DIRECTIONS

1. 1. 1. Mix one bag of Riced Cauliflower with two cups of flour.
      2. Scoop about 1/4 cup risotto into your hands and form into a ball about 2 1/2 in diameter and place on a parchment-lined sheet pan.  Repeat with remaining riced cauliflower mixture.
      3. Freeze cauliflower balls for 30 mins.
      4. While freezing, get three medium-sized bowls. Place the remaining cup of flour in one, eggs (beaten) in the second, and the seasoned breadcrumbs in the third.
      5. Working one at a time, dredge balls in flour, shaking off excess.  Transfer to bowl with egg and turn to coat, letting excess drip back into bowl.  Coat with breadcrumbs, pressing gently to adhere.  Transfer to a parchment-lined rimmed baking sheet.  Chill balls in freezer while you prepare oil in the next step.
      6. Pour oil into a medium-heavy pot fitted with thermometer to a depth of 2″. Heat over medium until thermometer registers 350°.  Carefully lower half of rice balls into oil with a slotted spoon or spider and fry until deeply golden brown, 6-8 minutes.  Transfer to paper towels to drain, season with salt.  Repeat with remaining rice balls.
      7. While frying the Arancini, heat up one bag of Blount’s creamy tomato.
      8. After all the Arancini is fried, and the creamy tomato is hot, it’s time to plate.
      9. Place 2 oz of creamy tomato in the center of a plate.  Top with one ball of Arancini and garnish with a sprinkle of parmesan cheese and basil.
      10. Enjoy

STOCK & SPECIAL ORDER ITEMS

From salami to sliced prosciutto, slow cured and naturally aged, these craft meats are the perfect addition to your charcuterie boards.

• The Hot Coppa & Pancetta are clean label with no artificial flavors, colors, or preservatives & are gluten-free.
• Slow cured with simple ingredients for incredible flavor and texture.
• All products pair beautifully with wine, beer, and cheese.
• Packaged & sold fresh.

FIND MORE INSPIRATION
Chef’s Charcuterie Page   Discover Hormel Brands   Specialty Cheeses

Columbus® Craft Meats Sliced Pancetta, 3 oz. Fresh

Item# 27448
12/3 OZ

Whole pork belly lightly spiced with mild seasoning, hand-rolled and tied. After, it’s dry-cured and aged naturally—giving intense flavor. Sliced into thin slices.

Pairs well with:

Columbus® Craft Meats Diced Pancetta, 5 oz. Fresh

Item# 27449
8/5 OZ

Whole pork belly lightly spiced with mild seasoning, then hand-rolled and tied. After that, it’s dry-cured and aged naturally—giving it its intense flavor. Diced into small cubes.

Pairs well with:

Columbus® Craft Meats Sliced Prosciutto, 3 oz. Fresh

Item# 27450
12/3 OZ

Highest quality, fresh hams, hand-rubbed with a hint of salt, and air dried. Once they’re cured, the final product is a lean prosciutto that pairs well with other foods.

Pairs well with:
   

Columbus® Craft Meats Dry Hot Coppa, Cured Fresh

Item# 27451
4/2.5 LB

Closely-trimmed pork shoulder rubbed with crushed red pepper flakes and paprika, then slow-aged and air-dried for at least 45 days for full tenderness and fragrance. Has a spicy finish.

Pairs well with:

Columbus® Craft Meats Italian Salami, Dry Fresh

Item# 27452
2/2.5# AVG

Select cuts of pork, cracked black pepper, a signature blend of spices, and burgundy wine gives this salami a unique richness and aroma. It is then aged for up to 33 days, and has a nice bite from the slow curing.

Pairs well with:

Columbus® Craft Meats Peppered Salami Stick, Fresh

Item# 27453
5/2# AVG

Hand-rolled Italian Dry—mild and sweet—salami in freshly cracked black peppercorns. A spicy bite followed by the true flavor of original Salame, aged up to 55 days.

Pairs well with:

Columbus® Craft Meats Salami Charcuterie Sampler, 12 oz. Fresh

Item# 27454
8/12 OZ

Contains 3-ounces each of 4 different pre-sliced salami. Featuring Calabrese, Genoa, Italian Dry, and Sopressata Salami.

Pairs well with:

Columbus® Craft Meats Salami Charcuterie Trio, 12 oz. Fresh

Item# 27462
12/12 OZ

Contains 4-ounces each of 3 different pre-sliced salami. Featuring Italian Dry, Peppered, and Calabrese Salami.

Pairs well with:

Featured for January in our 2021 UniPro calendar.
Hormel Foods

Hormel’s DiLusso® Sopressata is an Italian style dry salami. It is made with 100% pork, slowly aged, and uses a natural beef casing. Hormel’s Masterpieces® fully cooked pork sausage is made with 100% ground pork seasoned with Italian spices such as fennel and pepper.

Ingredients

Directions

1. Crush San Marzano tomatoes and spread evenly over pizza dough.
2. Spread cheese evenly across the pizza.
3. Add Sopressata, sausage and red onion.
4. Bake until cheese is melted and golden brown.
5. Remove pizza from oven and allow to set for 1 minute.
6. Cut pizza, sprinkle with oregano and serve.

Let’s start with our 24 new Pasta items. Taking advantage our UniPro membership we’re able to bring our customers an exclusive lineup of of authentic pastas from Cortona. Creating a menu featuring Italian dishes is easy when you use the Cortona Brand of Italian specialties. See the 14 varieties of Cortona pasta that have been added to our inventory below. 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.

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.

Stock status subject to change. Posted 11/01/18.