Hot Summer Produce!

By | Chef's Feed, Farm To Table, Produce, Southern Foods, What Chefs Want

 

Shishito Peppers

Item 20841 – 10 lb case

 

 

 

 

 

 

White Asparagus

Item 20008 – 11 lb case

 

 

 

 

 

 

 

Heirloom Tomatoes

Item 50014 – 10 lb case

 

 

 

 

 

 

 

Squash Blossoms

Item 20614 – 25 ct case

 

 

 

 

 

 

 

Yellow Seedless Watermelon

Item 02821 – 5 ct case

 

 

 

 

 

 

 

Mixed Organic Kale

from Bloomsbury Farms in Smyrna, Tennessee

Item 02263 – 12 count case

 

 

 

 

 

 

 

Rhubarb

Item 20059 – 20 lb case

 

 

 

 

 

 

Apricots

Item 10100

 

 

 

 

 

 

 

Southern Grown Peaches

Item 10104 – 25 lb case

 

 

 

 

 

 

Check out this week’s Krey’s Korner to see more produce specials!

 

Looking For Dessert Options?

By | Chef's Feed, Desserts, Local and Specialty, What Chefs Want

Get your sweet tooth on!

 

 

 

Bourbon Butter Cake

Three layers of buttery cake layered with bourbon ganache, studded with chocolate and pecans and frosted with a bourbon icing.

Item 16661

 

 

 

 

 

Turtle Cheesecake

Luscious chocolate marble cheesecake is topped with caramel, pecans, and semi-sweet chocolate and sits on a chocolate cookie crust.

Item 16674

 

 

 

 

Vive Color Macarons

Carefully made hand-crafted macarons  from Ghyslain provide a welcome splash of color before they melt in your mouth. Each flavored macaron is filled with a delectable gourmet chocolate ganache. Flavors include black currant, blueberry lemon, cherry chocolate, lemon poppyseed, strawberry banana, and yuzu.

Item 95776 – 150 count

 

 

 

 

Tres Leches Cake

A sponge cake soaked in 3 kinds of milk: evaporated milk, condensed milk and heavy cream make for a super moist traditional Central and South American dessert. Pairs well with fruit and fruit sauces.

Item 16705 – 2/75 oz case

 

 

 

 

Flourless Chocolate Cake

A decadent chocolate flourless cake. Roughly 3″ in  diameter and 1 1/2″ tall. Gluten-free. Plate as is or add your own sauce, fresh fruit, a dusting of confectioner’s sugar or a dollop of whipped cream.

Item 95779 – 48 count

 

 

 

 

 

New York Cheesecake

A creamy and delicious New York style cheesecake.

Item 16598 – 4/14 slice case

 

 

 

 

 

 

Triple Mousse Cake

Three kinds of chocolate mousse are layered together for a sinfully rich and one of a kind treat. You’ll need to invite your friends over to help finish this giant masterpiece. On the bottom is moist chocolate cake. Then we add three layers of mousse – deep dark chocolate, white chocolate, and milk chocolate. If that wasn’t enough, it is all topped and sided with semi-sweet chocolate.

Item 16666 

 

 

 

Peanut Butter Mousse

These adorable little treasures are sure to fill your needs for something between a full slice of cake and the tiny “I wish I could have dessert” shot glasses.

Item 34735 – 15 count

 

 

 

 

Go to the Desserts on our website for more dessert ideas!

 

Fresh From the Sea!

By | Gourmet, Seafood, What Chefs Want

 

California Yellowtail

California

Item 71105 Whole  10-20 lb avg.

Item 03338 Fillet 2-4 lb avg.

 

 

 

 

 

 

Bluefish

Cape Canaveral, Florida

Item 71123 Whole 2-3 lb avg.

Item 03334 Fillet

 

 

 

 

 

 

Hawaiian Monchong

Hawaii

Item 71143 – 20 lb avg

Item 03359 – Fillet

 

 

 

 

 

 

Louisiana Red Snapper

Louisiana

Item 71271 Whole 8-12 lb avg

Item 03386 Fillet 2-3 lb avg

 

 

 

 

 

 

 

White Seabass

California

Item 05711 Whole 10-15 lb avg

 

 

 

 

 

 

Wild Sockeye Salmon

Copper River, Alaska

Item 48112 Whole H&G 4-6 lb avg.

Item 48111 Fillet

 

 

 

 

 

Key West Pink Shrimp 9/12 Count

Item 05241 – 10 lb bag

Caught just north of Key West and frozen on the boat. 9/12 count boat run (meaning the guys on the boat did the sorting) Fat, beautiful shrimp!!!

 

 

 

 

 

 

 

 

 

Swordfish Loins

Ecuador

Item 48126

 

 

 

 

 

 

Check out the latest Catches of the Week!!!

 

You can call or TEXT our Seafood hotline at 502-587-1505.

Have a question?  Get answers quickly from our seafood specialists.

Produce Market Report

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

June 21, 2019

Tomatoes: Steady

 

 

Potatoes: Larger size Idaho up $1

 

Lettuces: EXTREME MARKET CONDITIONS!  SUPER HIGH PRICES.  SHORTAGES POSSIBLE

 

Cauliflower: up $5

 

Broccoli: Steady

 

Grapes: New crop California.  Steady price

 

Strawberries: Up $5-6

 

Melons: Steady

 

Lemons: Steady

 

Squash: Up $4

 

Peppers: Steady

 

Onions: up $2-4

 

Celery: Remains high but seeing some relief

 

Apples: Steady

 

Cucumbers: Steady

 

Limes: Steady

 

Avocados: Historic high prices!

 

 

 

Item of the Day – Lupo Salami from North Country Charcuterie

By | Gourmet, Item of the Day, Seafood, Snack Foods, What Chefs Want | No Comments

Lupo Salami

from North Country Charcuterie

 

Item 95065 – 4.5 oz log

Deep, dark and mysterious, from the furthest reaches of the wild: A Russian Imperial Stout meets Mexican Mole to create a rich, globe-trotting flavor in this collaboration with Wolf’s Ridge Brewery (Columbus, OH)  Hand made with all natural, 100% Purebred Berkshire pork.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Avocado Alert!

By | Chef's Feed, Produce

Please be advised, the forecast for Avocados for the next 4-6 weeks doesn’t look good. It appears that we will see a shortage during this time. We can expect extreme prices during this shortage.

 

Mexico volume is much lower right now due to the end of one harvest area/variety.  Chile and Peru do have some harvest, but their prices will stay in line with Mexico. California does have a harvest coming, but they will be higher than Mexico.

 

In short, there will be a very high market price for the next 4-6 weeks, until supplies catch up with demand.

Weekend Seafood News

By | Chef's Feed, Seafood, Southern Foods, What Chefs Want

On the Pacific side, we are starting to see a good amount of wild-caught Sockeye Salmon from Copper River, Alaska.  These are the real deal! Beautiful deep red color and that amazing flavor only wild salmon can provide.  The Sockeye is available h&g and as hand-cut fillets.

It’s winter in New Zealand, that means it’s Coromandel Oyster time!  We have them available in 60 count boxes.  We think these are some of the finest oysters out there!

 

 

Yellowedge Grouper

Port of Chauvin, LA

Item 71154 Whole 10-15 lb avg

Item 03379 Fillet

 

 

 

 

 

 

California Yellowtail

California

Item 71105 Whole 10-20 lb avg

Item 03338 Fillet

 

 

 

 

 

Blueline Tile

Ponce Inlet, Florida

Item 03547 Whole 6-8 lb avg

Item 03548 Fillet

Ponce Inlet, line caught – Great fish, great buy!

Also known as Amadai when served as sushi

 

 

 

 

 

 

 

 

Oregon Rockfish Fillet

Oregon

MSC Certified Fishery – Feel good about what you serve!

Now only $6.99 lb

Item 98719 Fillets

 

 

 

 

 

 

 

 

 

Coromandel Oysters

Coromandel Peninsula, New Zealand

Item 48870 – 60 count box

 

 

 

 

 

 

Barracuda

Cape Canaveral, Florida

Item 98893 Whole 20 lb avg

Item 03516 Fillet

 

 

 

 

 

Swordfish

Ecuador

Item 48126 Loins

 

 

 

 

 

 

Wild Sockeye Salmon

Copper River, Alaska

Item 48112 Whole H&G 4-6 lb avg

Item 48111 Fillet

 

 

 

 

 

 

 

 

Pacific Halibut

Oregon

Item 04584 Whole Head Off 10-20 lb avg

Item 04585 Fillet

 

 

 

 

Flounder

California

Item 48034 Whole 3-4 lb avg

Item 48591 Fillet

 

 

 

 

 

Farmed Striped Bass

Texas

Item 48004 Whole 2-3 lb avg

Item 48001 Fillet

 

 

 

 

 

Royal Red Shrimp 11/15 count 

Cape Canaveral, Florida

Item 71209 – 10 lb bag

 

 

 

 

 

 

Key West Pink Shrimp 9/12 count

Key West, Florida

Item 05241 – 10 lb bag

 

 

 

 

 

 

 

 

 

 

New frozen items available from Organic Oceans:

Organic Ocean supplies sustainable seafood that is not just better for the planet, but tastes better too. Their traditional harvesting and delicate handling techniques produces seafood that connoisseurs consider to be among the best in the world.

Spot Prawn Tails 25-30 ct

Vancouver, BC

Item 04243

Premium quality, frozen in sea water.  These are caught off English Bay, Vancouver BC from Organic Ocean’s spot prawn boat captained by Dane Chauvel.  Sustainably rated – Best Choice!

 

 

 

 

Sidestripe Shrimp 35-40 ct.

Chatham Sound

Item 04241

Hand picked by the crew at Organic Ocean from the Pacific Ranger and sustainably caught off the Chatham sound, these sashimi quality shrimp are PREMIUM. Incredibly sweet as shrimp go.  Packed in seawater, these are amazing! Tails, shell on frozen.

 

 

 

 

Humpback Shrimp Tails 25-30 ct.

Vancouver, BC

Item 04242

Wild, sustainably caught Humpback shrimp are a local legend in Prince Rupert. Extremely exclusive artisinal fishery – one of a few in the world. These premium shrimp tails caught on small boats and packed in sea water and are wonderful. Lightly sweet and earthy when raw, their sweetness is pronounced when cooked. Certainly the best of the three Vancouver Island shrimp when cooked.

 

 

 

You can now call and TEXT our Seafood hotline at 502-587-1505.

Have a question?  Get answers quickly from our seafood specialists.

 

 

Follow us to be a What Chefs Want Insider!

InstagramFacebook