This National Meat Week, it’s time to sizzle, grill, and sear to your heart’s content! National Meat Week is the perfect opportunity to delight your patrons with special deals on your best selling proteins, and a good time to menu something new!
Morel Waffle Mash Stacker with Shrimp, Scallops & Lobster
June 1, 2022A roasted garlic mashed & morel waffle, stacked with seafood and white wine cream sauce – the perfect brunch.
Columbus® Craft Meats for Charcuterie & Foodservice
May 4, 2022From salame cotto to sliced prosciutto, Columbus uses the finest cuts of meat and a special blend of spices. Whether it is slow cured and naturally aged, or spiced and cooked, each of these craft meats are the perfect addition to your charcuterie boards.
Rangeline™ Handcrafted Deli Turkey Breast
December 2, 2021NEW – Discover our Rangeline™ turkey breast lineup; made from whole cuts of turkey breast meat – no skin or white meat added. No hormones or steroids. Product of the USA.
Curry Zucchini Salad
October 18, 2021It’s a good idea to have a few go-to ingredients in your culinary arsenal–the combination of the ingredients, and the resulting flavors in this dish, translate to fresh, all-season comfort food.
New Food Service Produce Items
September 10, 2021This week we’ve added three different kinds of grapes – cotton candy, gum drop & moon drop.
Shell-Less Grilled Chicken & Peach Tacos
September 9, 2021This recipe is a true hybrid. It’s a cross between a salad and a taco that brings together an array of flavors centered around grilled chicken peaches…
Quickles! Housemade Quick Pickles
August 31, 2021Quickles are an expeditious way to always have fresh “pickled brightness” close at hand; helping you add a pop of sweet and sour crunch to your favorite recipes.
Chef’s Pantry: Labor-Saving Scones
August 30, 2021Although scone dough is relatively easy to make, it does take time to produce, and it can add an unnecessary bake shop-style mess to your limited kitchen space. That said, one of my favorite labor-saving items is the Pillsbury scone dough line.
Fresh Summer Produce Recipes for Restaurants
August 2, 2021Keeping their interests peeked when it comes to menu design and product offerings is vital to your operation. Discover fresh inspiration for your menu with these unique video recipe…
Grill Blanched Green Beans with Mustard Aioli, Feta Cheese & Toasted Almonds
July 29, 2021This recipe features lightly charred, grill-blanched green beans dressed with mustard aioli and finished with Feta cheese and almonds. These aren’t the green beans you grew up with!
Marinated Mushroom Bruschetta with Cheese Curds & Grilled Ciabatta
July 23, 2021In this recipe we’re making fresh mushrooms magical! Marinating them for 24 hours to create a mouthwatering bruschetta.
Hand-Held Grilled Corn Caesar Salad
July 16, 2021Try these unique hand-held Caesar salads. Packed with flavor from grilled corn, Caesar dressing, Parmesan cheese, tomatoes, cilantro, and garlic.
Grilled Rainbow Carrots with Rosemary Goat Cheese, Pistachios & Honey
July 14, 2021In this recipe, we’re bringing out flavors by grilling our rainbow carrots, then we’re topping them with simple yet mouthwatering ingredients, transforming them into a deliciously unique side or farm-fresh appetizer.
Bill Stops in for Fresh Baked Apple Pie
November 9, 2020Fresh baked pie is hands down the king (maybe not the king, but definitely within the royal family) of American comfort foods.
New food service products from Otis Spunkmeyer, Farmland and American Food Group
February 19, 2020This week we’ve added 5 new items to our inventory including chocolate chip cookie dough, Canadian bacon, local Maine spencer apples and more…
Food Service Recipe: Caribou Shrimp
November 6, 2019Tender 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.
Wild Maine Blueberries, Touring Wyman’s with Chef Tim
September 26, 2019The Wyman’s mission is simple: They want to help the world eat more fruit. To do that, they impeccably maintain barrens of antioxidant-rich wild blueberries, and source from some of the best fruit farmers on the planet, revolutionizing how it’s all grown, harvested and fresh frozen.
Sweeten Foodservice Profits with Fresh Baked Goods
July 16, 2019Whether it’s a warm, gooey cinnamon roll for breakfast or a scrumptious muffin straight out of the oven, consumers love fresh, bakery items.
Fire Braised Turkey Sandwich
February 5, 2019Warm Fire Braised® Turkey breast, pecan wood smoked shoulder bacon and a medium-boiled egg on herb focaccia with a luxurious maple feta dressing.
Caribou Russet Potatoes
January 31, 2019The Caribou Russet is a dual-purpose purpose, delivering classic russet flavors while working well in both mashed and fried offerings. The Caribou russet is also hearty, producing high yields with greater blight resistance and mid-season maturity.
Chef’s Pantry: Pickled Onions
January 31, 2019Refine your red onions. This easy method will add both flavor & visual stimulation to your garnish station; without adding significant cost to your dish.
Chef’s Pantry: Spaghetti Squash
January 15, 2019When cooked, the flesh of this unique squash can be forked away from the shell in strands similar in appearance to spaghetti. Spaghetti squash is an amazingly diverse eat that will without a doubt invoke your own creative twists.
Chef’s Pantry: Roasted Garlic
December 28, 2018Although raw garlic is absolutely delicious it sometimes has a mild metallic flavor and may be to overpowering for some recipes. Roasted garlic on the other hand becomes far more subtle during the roasting process…
Broiled Clams with Saffron & Sausage
December 4, 2018There is something to be said of the simplicity of a good broiled clam dish. Many chefs render there own renditions of this traditional age old classic dish…