From Anchor®, we added breaded spicy pickle chips. This delectable snack or appetizer option combines the tangy goodness of pickles with a spicy kick. These pickle chips are sliced thinly, coated in a crispy breading, and seasoned with a perfect blend of spices to create a tantalizing flavor profile. The breading provides a satisfying crunch that complements the pickle’s texture, resulting in a delightful contrast of crispiness and juiciness. The spicy seasoning, a blend of sweet and spicy elements adds a zesty twist to the traditional pickle taste, making it an exciting and addictive treat. Whether served as a side dish, or on burgers and sandwiches, Anchor breaded spicy pickle chips offer a unique and memorable culinary experience for those who enjoy bold flavors.

And from Mavalério, we added chocolate and rainbow jimmies. The chocolate jimmies are made from high-quality chocolate, finely chopped and processed into small, irregular-shaped pieces. These rich, velvety chocolate jimmies offer a decadent taste that perfectly complements desserts like ice cream, cupcakes, cakes, and doughnuts. Mavalério rainbow jimmies are a vibrant assortment of tiny, colorful sugar beads. They come in an array of bright hues, such as red, orange,  yellow, green, blue, and purple. These playful jimmies add a cheerful and festive touch to any dessert, making them a favorite choice for children and adults alike. Both Mavalério chocolate and rainbow sprinkles are versatile and easy to use. They adhere well to frostings and icings, and their texture provides a satisfying crunch to the overall dessert experience. These jimmies are an excellent way to enhance the presentation and taste of your creations, bringing smiles to faces and making every dessert a delightful celebration of colors and flavors.

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

INGREDIENTS:
(Burgers and House-made BBQ Sauce)

• 4 Impossible Beef patties (or 12oz ground, portioned to 3oz patties)
• 4 Potato Burger Buns
• Frozen onion rings, prepared according to directions
• 1 Cup bread and butter pickles
• 4 Slices cheddar cheese or plant based cheddar cheese
• 1/2 Cup Yellow Onion, Roughly Chopped
• 1 Jalapeño, De-Stemmed & Roughly Chopped
• 4 Cloves Garlic, Roughly Chopped
• 2 Teaspoons Vegetable Oil
• 2 Tablespoons Tomato Paste
• 1 1/2 Teaspoons Chili Powder
• 1 1/2 Teaspoons Dry Mustard
• 1 Cup Ketchup
• 1/4 Cup Molasses
• 1/4 Cup Pineapple Juice
• 1/2 Cup Apple Cider Vinegar
• 2 Tablespoons Hot Sauce
• 3 Cups Brown Sugar
• 1/2 Teaspoon Kosher Salt, plus additional to taste
• 1/2 Teaspoon Black Pepper, plus additional to taste
• 1 Cup Concord Grape Jelly

DIRECTIONS

1. Make the BBQ Sauce

   Place roughly chopped onion, jalapeño, and garlic in a food processor. Pulse until a paste is formed. In a 3 quart pot over medium heat, heat vegetable oil. Once heated, cook onion, jalapeño & garlic until soft and translucent, about 3 minutes. Whisk in chili powder, dry mustard, and tomato paste, cook for 1 minute. Whisk in other ingredients: ketchup, molasses, pineapple juice, apple cider vinegar, and hot sauce, and bring to simmer. Add in brown sugar. Simmer for approximately 10 more minutes. Whisk in Concord grape jelly and season with salt & pepper. Sounds wild but it’s delicious!

2. Cook the Impossible Burgers

   Separate patties or portion Impossible Beef into 4 equal burger patties. Over medium-high heat, sear your burgers in a pan or on the grill to desired temperature (approximately 2 minutes per side). Season with salt and pepper as desired. Once you flip from the first side, top with cheese to melt and toast buns in the pan or on the grill while the cheese is melting.

3. Build Your Burgers

   Once burgers are done, place on the bottom buns. Top with 3 to 4 tablespoons of BBQ sauce, add bread and butter pickles, stack high with onion rings or fried onions. Top with burger bun, and serve some additional BBQ sauce on the side if you like to dip. Enjoy this burger masterpiece.

Many of of our new items are ideally suited for takeout, grab & go and deli business. Starting with new varieties of Wicked Whoopies and Steve’s Snacks individually wrapped whoopie pies; peanut butter, chocolate chip and red velvet. From Deep River Snacks we’ve added 4 new flavors of their irresistible Kettle Cooked Chips; Black Truffle, Spicy Dill, Salt & Cracked Pepper and Cheddar Horseradish. From Maine’s own More’s Sauerkraut, we’ve added a 4.5 gal size of their famous sour pickles. New from Old Neighborhood we’ve added 3 naturally marinaded varieties of their Butcher’s Choice steak tips; Island Teriyaki, Maple Bourbon and Steakhouse Beef. We’ve also added 3/8″ Crispy Coat french fries form from Lamb Weston in 6/5lb packs. Lastly, in non-foods we’ve added cutlery kits, resealable 1 gal bags and recycled fiber drink-cup holders. This eco-friendly, carryout item conveniently handles a full range of cup sizes – from 8-32oz.

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 6/10/20.

Featuring Fire Braised® turkey breast, pecan wood smoked shoulder bacon and a medium-boiled egg on herb focaccia with a luxurious maple feta dressing.

Serves 2

INGREDIENTS

• 5 oz. Hormel, Fire Braised Turkey Breast sliced 1/4″ thick (Item #9003)
• 4 slices Hormel, Pecan Wood Smoked Shoulder Bacon (Item #16283)
• 2 ea. focaccia roll, toasted and seasoned with herbs & sea salt
• For the dressing, 2 oz. feta cheese,1 tsp. mustard,1 tblsp. mayonnaise, 2 tbsp maple syrup, salt & pepper to taste
• 2 ea. soft to medium boiled egg

Build it:

1. Dress and grill the focaccia / warm the turkey and bacon on your griddle or skillet.
2. Layer the focaccia with shoulder bacon, turkey, maple feta aioli and egg.
3. Lightly press sandwich together to burst the egg.
4. Cut in half, serve with house fried chips, or french fries, and pickle.

First from Guittard delicious Butterscotch Chips, great in cookies, cakes, dessert bars pies and other baked goods. Next from Winco, a Clear 16 oz Squeeze Bottle, wide mouth with a cone tip, available in an 8/6 count. Lastly, we’re excited to bring in 3 new items from Morse’s Fresh, a local vendor found right in Waldoboro, Maine. Now carrying Morse’s Sauerkraut, Beet Relish and Mustard Sour Pickles.

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 1/16/19.

INGREDIENTS

• 1 ea sesame seed bun, toasted
• 2 tablespoon serrano chili mustard
• 1 ea grilled, beef patty
• 2 ea slices, cheddar cheese
• 2 oz cooked, chopped, jalapeno sausage
• 2 ea marinated, cooked, kalbi smoked bacon
• 4 ea slices, grilled onion
• 4 ea slices, house-made pickle
• 2 ea slices, tomato
• 1 ea fresh lettuce leaves

SERRANO CHILI MUSTARD

• 8 fl-oz Kogi serrano chili sauce
• 8 fl-oz brewpub style mustard

DIRECTIONS

1. Spread crown of toasted bun and heel with serrano chili mustard.
2. Top with grilled beef burger, cheddar cheese, jalapeno sausage, kalbi marinated bacon, grilled onion, house-made pickles, tomato and lettuce.
3. Place crown on top, and serve with your choice of sides.

SERRANO CHILI MUSTARD

1. Place ingredients in small mixing bowl and blend well. Label, date and refrigerate.

Kogi Serrano Chili Sauce
Item #20903

Kogi Kalbi Marinade 
Item #20905

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 1/2 cup slaw mix
• 1 fl-oz lemon vinaigrette
• 1 fl-oz lime vinaigrette
• 1 ea chicken thighs
• 1 oz pickle juice
• 1 oz buttermilk
• 1/2 cup seasoned flour
• 1 ea brioche rill
• 4 fl-oz serrano chili aioli
• 3 ea bread & butter pickles
• 6 oz tater tots
• 2 oz Kogi salsa roja

SERRANO CHILI AIOLI

• 4 fl-oz Kogi serrano chili sauce
• 4 fl-oz garlic aioli

DIRECTIONS

1. Make citrus slaw by mixing cole slaw mix with lemon and lime vinaigrette.
2. Marinate chicken thighs overnight in pickle juice.
3. Remove and dip in butter milk, remove from butter milk and coat with seasoned flour. Deep fry at 350˚F until minimum internal temperature of 165˚F.
4. Toast roll and brush both sides with serrano chili aioli. Place chicken on top, top with slaw and pickles. Serve with tater tots drizzled with salsa roja.

SERRANO CHILI AIOLI

1. Place ingredients in small mixing bowl and blend well, and label, date and refrigerate.

Kogi Salsa Roja
Item #20919

Kogi Serrano Chili
Item #20903

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

• 8 oz house made chips
• 3 oz pulled pork
• 1/2 cup applewood bacon, cooked and diced
• 3 oz hot Italian sausage, cooked, crumbled
• 1 cup cole slaw
• 1/2 cup chopped pickles
• 2 cups three cheese blend
• 2 oz Koji salsa roja
• 2 oz ranch
• 2 tablespoons bias cut scallions

DIRECTIONS

1. Deep fry chips at 350˚F until golden brown.
2. Place onto oven table try and layer with all ingredients in the order listed above.
3. Remove from oven and drizzle with salsa roja and ranch, garnish with scallions and serve!

Kogi Salsa Roja
Item #20919

People seek Kogi out. Driving out of their way just to get a taste. Why? One word: flavor!

People’s palates are changing. They want…no, crave original, uncommon, adventurous flavors. That’s Kogi. And now you can take advantage of this trend and serve up the fearless flavor combinations that everyone’s lining up for.

INGREDIENTS

1 French bread roll item #19869
1 1/2 oz shredded BBQ chicken item #4984
1 slice cooked bacon item #4208
1/2 oz shredded cheddar cheese
1/2 cup lettuce leaves
1/4 cup fresh, slice tomatoes
1/8 sliced red onions
2 slices dill pickles

DIRECTIONS

• Press French bread open and spread warmed BBQ shredded chicken on bottom half.
• Top with bacon and cheddar cheese.
• Serve with garnish of lettuce, tomatoes, onions and pickle slices.