From Sara Lee® we added two delightful dessert offerings – the French Cream Cheesecakes in Plain and Chocolate variants. The plain version boasts a cold-set, lighter, and fluffier texture compared to traditional New York-style cheesecakes, making it ideal for convenient use in C-stores and restaurant buffets. Meanwhile, the Chocolate Flavor takes indulgence to new heights, featuring a rich chocolate whipped cream cheese filling on a decadent chocolate cookie crumb base. Elevate your dessert menu with these delectable treats.

From Mike’s Amazing, we’ve added Extra Heavy Mayonnaise. Crafted with precision using the finest ingredients, this mayo goes beyond being a condiment. The “Extra Heavy” formulation guarantees a velvety consistency that never separates, ensuring perfection in your dressings and sauces. Each case contains 4 one-gallon tubs, making it a convenient addition to your kitchen essentials.

Elevate your culinary offerings with SuperChef’s Non-GMO Canola Oil – a pure blend of identity-preserved, expeller-pressed canola, ensuring a natural and versatile choice for today’s discerning chefs. Paired with a new Red Wine Vinegar, a versatile ingredient that adds depth and richness to your dishes, your creations are bound to impress.

From Dabesta, we’re thrilled to present a new size of pizza dough ball – the 14 oz. Perfect for crafting delicious and consistent pizzas.

And for those seeking household essentials, we now stock April Fresh Fabric Softener from Downy, ensuring your laundry stays fresh and soft with every wash.

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

From Crisco®, we’ve added All-Vegetable Shortening. Used for a variety of fried or baking recipes, this is the classic blue can no restaurant shelf should be without. This vegetable shortening is a great alternative to margarine or butter and has 50% less saturated fat than butter.  Each pack comes with twelve, 3 lb cans and is ideal for restaurants, delis, and convenience stores.

From Greater Omaha, we’ve added fresh bone-in ribeyes. A traditional choice for so many holiday occasions, these huge, thickly carved steakhouse steaks are rich with the flavor of densely marbled ribeye. The bone-in feature adds delicious complexity and juiciness your customers won’t find anywhere else. Try pairing this roast with gourmet Horseradish Sauce and a lovely red wine to complete the exceptional dining experience.

And from Ambrosia®, we’ve added Rice Vinegar. Fermented from the finest rice, this vinegar has a much milder flavor than all other kinds of vinegar.  Rice vinegar is a staple in Asian cooking, sweet and sour dishes, with fish, or as a salad dressing. Make Ambrosia Rice Wine Vinegar available in your establishment today!

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.

Beans are a super cost-effective way to add both value and diversity to your menu as a side dish offering.  The addition of pickled beets adds a pop of vibrant color, a sweet and sour sass, and a hint of earthy flavor to balance things out.  A major perk of this dish is it fits in regardless of the season; refreshing in the summer and hearty enough for the winter.

We’ve even added some “Waste Not, Want Not” value and a secret weapon thickener to this dish…but you gotta watch to see for yourself.

Whoever said summer is not soup season has clearly never experienced Gazpacho. This vibrant refreshing soup is well known in Spain, parts of the Mediterranean and other areas of the world that boast a subtropic/tropical climate. Chalked full of fresh vegetables this chilled soup acts as a refreshing internal air-conditioner, delivering the healthy nourishment needed to keep you moving in the hot summer months. This recipe was broadcast live on Facebook.

INGREDIENTS

For the Gazpacho:

• 2 cup tomato juice
• 2 oz balsamic vinegar
• 2 oz oil blend
• 1 oz Worcestershire
• 1 oz Frank’s Redhot sauce
• 3 ea cloves garlic, chopped
• 2 cup mixed color grape tomato, halved
• 1/2 cup roasted yellow and or red tomatoes packed in oil; measured with the oil
• 1 cup cucumber, seeded & diced
• 1/2 cup red onion, diced
• 1/2 cup fresh corn, grilled, chilled & cut from the cob
• 1 ea Poblano pepper, diced
• 1 cup mixed color bell peppers, diced
• S&P to taste

Mix together all ingredients, store in refrigerator for service

For the cilantro avocado sour cream:

• 2 cup sour cream
• 1 ea ripe avocado
• 1/2 bunch fresh cilantro, rough cut, stems are edible
• 1tblsp ground sumac
• S&P to taste

Place all ingredients in a food processor & mix until a smooth. Finished product should be pale green from the cilantro & avocado

SERVING DIRECTIONS & POINTS OF INTEREST

1. Serve 6-8 oz in a wide-mouth glass, top with a healthy dollop of cilantro avocado sour cream.
2. Trim flour tortilla into rectangles, grill tortilla rectangles for use as an edible under-liner to keep your glass from sliding. Cut remaining tortilla trim into thin strips and fry; this to will be used as a garnish and adds a crisp dimension to the dish. For a gluten free alternative serve with corn tortilla chips.
3. Garnish with Calabrian chili peppers or by-colored piquante peppers
4. Serve as an entree by topping with protein; grilled shrimp, fresh lobster and salmon would all work well
5. Serve as a rustic “Mediterranean salsa” by increasing the amount of vegetables added to the recipe
6. Create a new twist on a cypress salad by plating in a shallow rectangular vessel & topping with sliced mozzarella medallions and finishing with truffle salt & truffle oil

One of our favorite summer salads is the panzanella; an Italian bread salad created to utilize stale breads not suitable for other culinary applications; waste not want not. The bread is brought back to life once given the chance to absorb the balsamic based dressing. The addition of fresh tomatoes, cucumbers, onions, mozzarella and basil make this salad a great shareable summer classic. Amp it up with the addition of lobster, grilled fish, sliced beef, chicken or pork; cubed watermelon or grilled corn are also nice additions to a panzanella.

This recipe was broadcast LIVE on Facebook, Twitter & Instagram.

INGREDIENTS

For the Dressing:

• 1 cup balsamic vinegar
• 1 Tblsp whole grain mustard
• 2 Tblsp ground sumac
• 12 crushed cloves roasted garlic
• 1 cup olive oil, blend oil or canola oil
• S&P to taste

In the Salad:

• 4 cup torn stale bread. Crusty bread such as a baguette will work great. I used pizza dough bread and grilled naan
• 1 cup seedless cucumbers, sliced
• 2 cup tomatoes, feel free to mix it up
• 4 oz shaved red onion
• 1 cup cubed mozzarella cheese, feta or shaved parmesan work well
• 12-16 leaves hand torn basil

DIRECTIONS

1. Whisk together all items for dressing except for oil, Slowly add oil to make a rough vinaigrette..not to worry about separation. Season with S&P
2. Add torn bread to dressing and toss to allow bread a chance to absorb some of the dressing. Add remaining ingredients, lightly toss to incorporate dressing.
3. Plate family style & garnish with a sprinkle of smoked salt, Calabrian chili peppers and garlic chips
4. Transform the salad into a meal by adding protein of choice

Even if pork rinds, a.k.a. pork skins, a.k.a. chicharróns are’t on a trending foods list somewhere, we suggest placing them on yours!

Those who have attempted to make house-made chicharróns know that the process is labor intensive, and takes at least 2 days from processing to plate. First you boil the pork rinds, followed by carefully scrapping off as much excess fat as possible, then the skins are dehydrated for 1-2 days before frying and serving.  Farmland has eliminated all the work with their rendered pork skin pieces. These dehydrated pieces of pork rind are ready to go, simply fry, season & serve. The yield is amazing as they puff to nearly 5x the original size in volume.

Plus, there’s a good chance they’ll still be cracking and popping when they get to the table! Making for a very unique treat indeed.

Farmland Pork Skins Item #22306

Serve Pork Puffs…

• Tossed with sea salt (#41994) & vinegar powder (#22314)
• Spice them up with sriracha powder
• Serve with dip for a spin on chips & dip
• Chop into small pieces for a garnish crust on pork chops
• Add to a sandwiches or burger
• Add to a Caesar salad for a play on croutons
• Sprinkle finely chopped puffs on a chocolate dessert or ice cream