All Posts By

Sarah Brown

Item of the Day: Yakami Orchards Yuzu Juice

By | Chef's Feed, Gourmet, Item of the Day, Japanese, Juice, Mixology, What Chefs Want

Yakami Orchards Yuzu Juice – Marugoto Shibori

Marugoto Shibori, meaning “in its natural state,” is a first press using the whole fruit, capturing the intense floral aroma and tart flavor qualities of ripe Yuzu Fruit. Yuzu flavor is tart, closely resembling that of the grapefruit, with overtones of tangerine and meyer lemon with subtle hints of pine.

Yakami Orchards Yuzu Juice is a vibrant ingredient perfect for cocktails, ceviches, vinaigrettes, and more! Add a splash to any dish to add brightness and complexity. 


 Item 93710 – 750 ML Bottle


Our Latest Produce Market Report: July 22, 2022

By | Chef's Feed, Produce, Produce Market Report, Products, What Chefs Want

Produce Market Report for July 22, 2022


For the first time in nearly two decades there will be a gap in the Idaho Potato crop. The heat and drought during the 2021 growing season led to farmers finishing up several weeks early. Additionally, cool and wet temps during the beginning of planting the 2022 crop has led to delays with harvesting the 2022-23 crop. 

There are national struggles with corn as well. Successful Farming reports only 15% of corn is silking right now compared to the 5 year average of 25%. We are able to source some product but prices are extremely elevated. 

Problems and Issues:

Asparagus: Up $10! Challenging quality

Cauliflower: Up $4

Corn: Up $12!

Grapes: Up $5

Green Bell Peppers: Up significantly

Potatoes: Up again, significantly!

Red, Yellow, and Orange Peppers: Market remains tight and prices high

Romaine Hearts: Market remains tight

Strawberries: Up $2

Tomatoes: Up $5
Caution:

Blueberries: Limited supply and higher prices, relief coming soon

Romaine: Starting to steady
Steady Items:

Bananas, Broccoli, Celery, Cucumbers, Eggplant, Grapes, Lemons, Lettuce, Limes, Melons, Onions, Peaches, Shallots, Squash
Prices coming down:

Avocados: Prices continue trending downward

Brussels Sprouts: Harvest numbers increasing and prices trending downward

More Market News

The conditions in the east coast growing region continue to be a mixed market. Produce is coming from several different farms spanning across several states. Due to weather conditions and the ever-changing growing areas – it makes it challenging to firmly report prices and quality on eastern grown produce at this time. 

As mentioned above; Idaho potatoes, as well as other potato varieties, are one of the biggest produce concerns at this time due to the gap in growing seasons. This is impacting all sizes and grades. While demand exceeds supply and quality is a concern – we will all need to be flexible and open to alternatives. 

Weather conditions, labor shortages, and freight limitations are a few of the leading causes of tight supply and high prices. Romaine and Romaine Heart supply continues to be light and prices high. 

Overall, tomatoes are higher that usual but round tomatoes should be trending down soon. Roma’s are tight due to a gap in the growing season in the East. 

Let’s wrap up on some good new! Grapes and melons coming from the west coast are maturing – the harvest numbers and quality (sugar content) continue to improve. The avocado market also continues to gradually improve. 

Item of the Day: Tutto Calabria Whole Chili Peppers

By | Charcuterie, Chef's Feed, Gourmet, Hors d'oeuvre, Italian, Item of the Day, What Chefs Want

Tutto Calabria Whole Chili Peppers

Whole Calabrian Chili Peppers by TuttoCalabria are vegan and vegetarian friendly. Really delicious on meat sandwiches, or added to your favorite sauces. Wonderful on antipastos, sandwiches and martinis. Try them sliced and tossed in a chili or stew, or atop pizza with anchovies. Beautiful versatile item imported from Italy that delivers true home jarred taste. A must have in the pantry at all times.

INGREDIENTS: Chili Peppers, Sunflower Seed Oil, Extra Virgin Olive Oil, Salt, Vinegar (contains natural sulfites)INGREDIENTS: Chili Peppers, Sunflower Seed Oil, Extra Virgin Olive Oil, Salt, Vinegar (contains natural sulfites)


 Item 90680 – 6 LB Tub 


Item of the Day: Partanna Extra Virgin Olive Oil

By | Chef's Feed, Gourmet, Italian, Item of the Day, Oils and Vinegars, Olive Oil, Pasta, Staples, What Chefs Want

Partanna Extra Virgin Olive Oil

Acquerello – The Tastiest, The Richest, The Healthiest

Only made with ”Nocellara del Belice” olives from the province of Trapani, in Sicily. Very rich flavor profile with notes of artichokes, almonds, and a peppery finish. Filtered and low acidity level make this a very versatile oil. Can be used for finishing, dipping or cooking.


 Item 98260 – 101 oz Tin


Item of the Day: Acquerello Carnaroli Aged Rice

By | Chef's Feed, Gourmet, Italian, Item of the Day, Local, Rice, Staples, What Chefs Want

Acquerello Carnaroli Aged Rice

Acquerello – The Tastiest, The Richest, The Healthiest

It’s the tastiest because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact.

It’s the richest because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced. 

It’s the healthiest because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice. 

 A short-grain, pearl-like Italian white rice which is high in starch. Arborio rice forms the foundation of the dish risotto.


 Item 95933 – 2.5 KG Bag


Item of the Day: Mortadella with Pistachios

By | Appetizers, Charcuterie, Chef's Feed, Gourmet, Hors d'oeuvre, Item of the Day, Meats, Pork, What Chefs Want

Mortadella with Pistachios

Berkshire rendition of the classic from Emilia Romagna. Studded with whole black peppercorns, cubes of back fat and Pariani DOP (Denominazione d’ Origine Protetta – “Protected Designation of Origin”Sicilian Pistachios.

FUN FACT: Mortadella originated in Bologna, the capital of Emilia-Romagna. Anna Del Conte (The Gastronomy of Italy 2001) found a sausage mentioned in a document of the official body of meat preservers in Bologna dated 1376 that may be mortadella.


 Item 95023 – 7 Lb Piece


Item of the Day: Alfresco Frozen Pizza Dough

By | Baking, Breads, Chef's Feed, Gourmet, Item of the Day, Local, What Chefs Want

Alfresco Frozen Pizza Dough

From Alfresco: “We use only the best, hand-picked ingredients, perfected recipes, detailed processes and customized, handcrafted Italian pasta machines to make our pasta. We hold our products, people and facilities to the highest standards for safety, consistency, performance and taste.”

Alfresco Pasta uses only unbleached, naturally aged flour in our recipes. The unbleached flour has a rougher texture, and a darker color. The natural aging helps develop the gluten and produce a better pizza crust.

TO USE: 

1. Thaw dough slowly in refrigerator before use. This process is called ”cold fermentation”, and we recommend 3-5 days at 38-42 degrees F for the perfect crust, although 24 -48 hours will work fine. This gives the yeast time to react with the sugars and produce very good gluten structure as well as a delicious flavor. Keep in mind fermentation that goes beyond 5 days is not ideal, as your dough will begin losing its ability to rise properly.

2. Remove dough from refrigerator and proof at room temperature or in a proof box until dough rises. Dough can be proofed in the morning for lunch service, and early afternoon for dinner service.

3. Roll Dough to order, score with a dough docker if needed and bake immediately.

4. We recommend rolling the crust thin, but a medium to thick crust will yield good results as well. 5. Adjust your oven temp accordingly until you achieve a crispy outer crust, with a pillow-like, chewy interior.


 Item 90708 – 28x2oz Case


Item of the Day: Ora King Salmon Fillets

By | Chef's Feed, Item of the Day, Meats, Seafood, What Chefs Want

Ora King Salmon Fillets

Ora King salmon is sustainably raised in New Zealand’s Marlborough Sounds as if it were in the wild. Ora King Salmon is grown without antibiotics, steroids, growth hormones, vaccines or unnatural substance or chemicals. It has the highest Omega-3 content than any other salmon. The soft and buttery texture combines with a delicate flavor to create an elegant taste. Ora King Salmon is served in the finest dining establishments around the world and can easily be baked, broiled, smoked, cured, grilled or poached as well as eaten raw for sashimi or sushi purposes. Due to its fatty (the good fat!) content, this succulent fish is difficult to overcook!

*Also available by the whole fish – item 48086 & “no skin” fillets – item 48759


Item 48084 – With Skin, Ordered by the LB


Our Latest Produce Market Report: July 15, 2022

By | Chef's Feed, Produce, Produce Market Report, Products, What Chefs Want

Produce Market Report for July 15, 2022


Red and Yellow Bell Peppers are extremely limited right now due to a gap in the growing season. The High temps in southern California led to their growing season being cut short. The new region is up and running – hoping to see some relief on peppers in the upcoming weeks.

Blueberries are currently transitioning to more northern growing regions right now. Until this new crop is established the market will remain tight. The lack of harvest numbers will lead to tight supply and likely higher prices. Thankfully, relief is coming soon!

Problems and Issues:
Corn: Up $5
Grapes: Up $5
Potatoes: Up again, significantly!
Red, Yellow, and Orange Peppers: Market remains tight and prices high
Romaine Hearts: Market remains tight
Strawberries: Up $2
Caution:
Asparagus: Prices remain high but the market is steady
Blueberries: limited supply and higher prices
Romaine: Starting to steady
Steady Items:
Bananas, Broccoli, Cauliflower, Celery, Cucumbers, Eggplant, Grapes, Lemons, Lettuce, Limes, Melons, Onions, Peaches, Squash, Tomatoes
Prices coming down:
Avocados: Prices continue trending downward
Brussels Sprouts: Harvest numbers increasing and prices trending downward
Celery: Down $2

More Market News

Romaine Hearts continue to be elevated as harvest numbers are very light. Supply will likely become increasingly tighter and prices continue to rise.


Several items are in the midst of a growing transition this time of year – trying to outrun the heat and head north! Blueberries are currently in limited supply. The new growing region should be harvesting soon. Eggplant and cabbage are also tight for these reasons as well. Corn, zucchini, and squash continue to be a mixed market – several growing areas in play right now.


Although the considerable amount of items in transition right now is frustrating, the good news is – more produce is domestically grown and being grown closer to home!