Crestview Poultry™ puts together the perfect blend of convenience, quality, and flavor with their growing complement of exclusive breaded and non-breaded products.
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Keto-focused dishes have risen in popularity recently alongside the ketogenic diet craze. Keto dieters focus on foods that are high in fat, quality sources of protein and low in carbohydrates. On this page you’ll find a list of recommended keto-friendly foods and the item numbers for some of our corresponding products.
From initial sizzle to final plating, whether it’s the first ingredient or the finishing touch, make it a sauce that’s the perfect amount of sweet, smoky or spicy…
Frank and Louise Crowley started the business of Ken’s Food’s in their kitchen in 1958 based on the house dressing served in the restaurant.
Quickles 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.
We’re using Island Made Ocean Clams and cooking up two variations of a New England favorite – clam rolls! One sorta traditional and one… naan traditional. The rich, clean, ocean flavor of these clams offers a top-quality dining experience for even the most discerning seafood & clam lovers.
Curious about the name? Well, the use of naan bread to create a taco equals – naco – naturally! Cafe H, Korean BBQ Beef is the perfect catalyst for an easy and flavorful twist on a traditional taco. This recipe uses naan in place of tortillas or shells, a warm and soft handheld alternative to its corn-based counterpart.
Quickles 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.
We’re using Island Made Ocean Clams and cooking up two variations of a New England favorite – clam rolls! One sorta traditional and one… naan traditional. The rich, clean, ocean flavor of these clams offers a top-quality dining experience for even the most discerning seafood & clam lovers.
A spicy twist on a classic favorite. Homemade sriracha aioli, under a grilled hot dog, topped with napa ponzu slaw and finished with a drizzle of Kogi salsa roja.
Creamy chickpea hummus blended with garlic, serrano peppers and spices. Served with crunchy pita chips.
Homemade Pork Fried Jiaozi, fried and drizzled with Salsa Roja, and served with a side of fresh Secret Weapon Slaw.
Ground chuck grilled beef patty topped with cheddar cheese, jalapeno sausage, kalbi marinated bacon, grilled onions, house-made pickles, tomato and lettuce on a toasted sesame seed bun with serrano chili mustard.
Battered fish fillets served with fries, coleslaw and homemade serrano chili aioli.
Seared calamari rings and tentacles, soaked in rice wine, fried in peanut oil with sliced baby corn, scallions, peppers coated in Kogi secret weapon sauce.
Fried oysters on a toasted crostini. Topped with Kogi garlic serrano sauce, bacon, tomato and microgreens.
Pickled Brine Chicken on a brioche bun with tangy citrus slaw, Kogi serrano chili garlic aioli and bread and butter pickles. Served with tater tots with Kogi salsa roja.
Wok charred sirloin steak tips marinated in Kogi Kalbi Marinade served over jasmine rice with woke charred brussels sprouts, bacon and red onion toss in Kogi Serrano Chili Sauce.
Jumbo sea scallops pan seared glazed with secret weapon sauce served on a bed of garlic spinach.
We’re using Island Made Ocean Clams and cooking up two variations of a New England favorite – clam rolls! One sorta traditional and one… naan traditional. The rich, clean, ocean flavor of these clams offers a top-quality dining experience for even the most discerning seafood & clam lovers.
Curious about the name? Well, the use of naan bread to create a taco equals – naco – naturally! Cafe H, Korean BBQ Beef is the perfect catalyst for an easy and flavorful twist on a traditional taco. This recipe uses naan in place of tortillas or shells, a warm and soft handheld alternative to its corn-based counterpart.
A savory breakfast of smoked garlic serrano beef brisket, spicy cheesy grits and fried eggs.
Large breaded pork cutlet served with serrano chili cream gravy, garlic mashed potaotes and secret weapon grilled vegetables.
Ground chuck grilled beef patty top with pepper-jack, cheddar cheese, chorizo sausage, grilled onions, avocado, tomato and lettuce on a toasted sesame seed bun with garlic serrano aioli.
Deep fried tater tots, topped with cheddar cheese, applewood bacon, and chives. Baked, and finished with a drizzle of the Kogi salsa roja.
Fried chicken topped with pepper jack cheese, grilled onions, house-made pickles, lettuce, garlic serrano cream gravy, garlic serrano mustard and salsa roja aioli on a toasted sesame seed bun.
Seared ribeye steak caramelized in Kogi OG kalbi marinade, served in corn tortillas with fresh cilantro, diced tomatoes and Kogi salsa roja.
Pasta tossed with peppered bacon and salsa roja cream sauce. Topped with panko bread crumbs and baked.
Pan-seared red snapper topped with salsa roja on a bed of roasted summer vegetables with secret weapon sauce and garlic mashed potatoes.
Savory salsa roja chicken served on grilled flour tortilla with jalapenos, lime, tomatoes, cilantro, cheddar jack cheese and smoky bacon.
Fresh fried chips layered with pulled pork, bacon, sausage, slaw, pickles and cheese. Baked and drizzled with salsa roja and ranch dressing.
Fresh fried chips layered with pulled pork, bacon, sausage, slaw, pickles and cheese. Baked and drizzled with salsa roja and ranch dressing.
Fresh Kalbi marinated and seared cauliflower grilled until tender and served on a bed of greens. Finished with Ken’s Boom Boom Sauce and cilantro.
Fried tater tots with Kogi Salsa Roja, grilled carne asada, fresh jalapenos, tomatoes, green onions, cilantro and drizzled with Salsa Roja.
Focaccia topped with cheddar cheese, sausage, bacon, roasted red peppers and a sunny side egg.
Grilled salmon topped with Kogi garlic serrano sauce and served with a fiery Asian slaw and sauteed baby bok choy.
A toasted brioche roll with Salsa Roja mayonnaise, thinly sliced beef, cheddar cheese topped with a horseradish slaw.
With discretionary incomes rising, consumers are finding more and more ways to spend their dining dollars. Now is the perfect time to take advantage of a number of emerging global flavor and cuisine trends for 2019.
This week we’ve added 15 new items to our inventory including skillet chorizo, beef pot roast soup, salsa roja sauce and more…