Jan 20
0

Item of the Day – Springer Mountain Farms Whole Chickens

By | Chef's Feed, Item of the Day, Products, What Chefs Want | No Comments

Springer Mountain Farms

Whole Chicken

Item 18267 – 10 count case

Springer Mountain Farms is a family-owned business nestled in the hills of the Blue Ridge Mountains with over 50 years experience in raising chickens.
We exercise great care in all that we do, and our dedication to providing our chickens with a quality of life and healthy diet results in a healthier, more delicious chicken for our customers. All Springer Mountain Farms chickens are responsibly raised on a high quality diet of pesticide-free, American-grown grains, without antibiotics, hormones, steroids or animal by-products -EVER!

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Jan 17
0

Item of the Day – Mirin Rice Wine

By | Chef's Feed, Item of the Day, Products, What Chefs Want | No Comments

Mirin Rice Wine

Item 90098 – 60 oz. bottle

Item 99659 – 6/60 oz. case

Quintessential to all Japanese cuisine, Tsuki Suiji-Mirin is an    
indispensable ingredient providing the foundation to many culinary creations. Dark Gold in color, Suiji-Mirin has a rich aroma of sake and delicate sweetness. The all-natural amino acids enhance flavor, while the alcohol accelerates flavor absorption. From glazing to sauces to stir-fries & marinades, Suiji-Mirin can be used to elevate or mellow.

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Jan 17
0

Produce Market Report

By | Chef's Feed, Produce Market Report

January 17, 2020

Tomatoes: Remain in an EXTREME MARKET CONDITION.  Light color, questionable quality

Potatoes: Remain High.  Large sizes higher

Lettuces: Remain very high.  Light supplies

Cauliflower: Remains high

Broccoli: Up again this week.  Short supplies

Grapes:Up $10. New crop Chilean

Strawberries: Steady

Melons: Steady

Lemons: Steady

Squash: Up $10

Peppers: Green peppers down slightly

Onions: Up $2.  Green onions way up, short supplies

Celery: Steady

Apples: Steady

Cucumbers: Up $6-8

Limes: Steady

Avocados: Up $2-4

 

Produce Alliance – Helpful Resources

 

 

Jan 16
0

Weekend Seafood Selections

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

 

Jumbo Spanish Mackerel

Cape Canaveral, Florida

Item 02218 Whole 3-5 lb

Item 03335 Fillet

 

 

 

 

 

 

 

Blueline Tile

Ponce Inlet, Florida

Item 03547 Whole 5-8 lb avg

Item 03548 Fillet

 

 

 

 

 

 

 

 

 

 

 

Wild Striped Bass

Virginia

Item 48124 5-8 lb avg

 

 

 

 

 

 

 

Golden Tile

Ponce Inlet, Florida

Item 71158 – Whole 10-20 lb avg

Item 04134 – Whole 2-4 lb avg

 

 

 

 

 

 

 

 

 

 

 

 

Grouper

Gulf of Mexico

Item 48049 Whole 10-20 lb avg

Item 48046 Fillet

 

 

 

 

 

 

 

 

 

 

 

 

Flounder

Item 48034 Whole 4-6 lb avg

 

 

 

 

 

 

 

 

 

Mahi Mahi

Ecuador

Item 48064 – Whole (H&G) 15-30 lb avg

Item 48060 – Fillet

 

 

 

 

 

 

Grouper Cheeks

Caribbean

Item 71130 – 50 lb case

Frozen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pompano

Item 48071 Whole 1-2 lb avg

Item 48171 – Butterflied

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Miyagi Oysters

Southern Puget Sound

Item 49183 – 60 count bag 

 

 

 

 

 

 

 

 

Latest Seafood Price List:

 

What Chefs Want Fresh Seafood Jan 13 2020

 

 

 

 

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

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

Jan 15
0

Item of the Day – Bonito Flakes

By | Chef's Feed, Item of the Day, Products, What Chefs Want | No Comments

Bonito Flakes

Item 94020 – 6/1 lb. case

Item 90002 – 1 lb. bag

Katsuobushi, or Skipjack Tuna is filleted into 4 loins, simmered for couple of hours, de-boned, rubbed with fish paste and then smoked for about a month. Each loin is then elegantly shaved down to create a perfect shape and is sprayed with a mold similar to Koji. The finished loins spend the next 6 months cycling between the humid  fermentation room and the dry sunlight. Once complete, it is packaged whole or shaved. Katsuobushi is a fundamental and critical ingredient across all Japanese cuisine. It can be found in soup stocks (Dashi), salads, dipping sauces, marinades, rice dishes, sushi and is often used as a garnish.

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Jan 14
0

Extraordinary Produce!

By | Chef's Feed, Farm To Table, Gourmet, Local and Specialty, Produce, Salads, What Chefs Want

Seville Oranges

Item 04004 – 80 count case

 

 

 

 

 

 

 

 

 

Red Currants

Item 02345 – 12/6 oz case

 

 

 

 

 

 

 

 

 

 

 

 

 

Cara Cara Oranges

Item 10550

 

 

 

 

 

 

 

 

 

 

 

 

 

Blood Oranges

Item 10535 – 18 lb. case

 

 

 

 

 

 

 

 

 

 

 

 

 

Pomelo

Item 10979

 

 

 

 

 

 

 

 

 

 

 

Kabocha Squash

Item 20624 – 30-40 lb. case

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meyer Lemons

Item 10511 – 10 lb. case

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sunchokes (Jerusalem Artichokes)

Item 20538 

 

 

 

 

 

 

 

 

Treviso

Item 20222 – 10/12 ct. case

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Romanesco Cauliflower

Item 20974 – 12/16 ct. case

 

 

 

 

 

 

 

 

 

White Asparagus

Item 20008 – 11 lb. case

 

 

 

 

 

 

 

 

 

Caulilini (Sweetstem Cauliflower)

Item 03643 – 6 lb. case

 

 

 

 

 

 

 

 

Check Out Krey’s Corner to see more available produce!

 

 

Jan 14
0

Item of the Day – Haku Smoked Shoyu

By | Chef's Feed, Item of the Day, Products, What Chefs Want | No Comments

Haku Smoked Shoyu

Item 03321 – 750 ml

Origin: Kyoto Prefecture, Japan
                                   
A truly rare and unique ingredient from Kyoto      
prefecture. Haku Smoked Shoyu is first traditionally brewed      
preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu, aged 12 months. After aging, the master craftsmen meticulously follow a cold-smoking process unique to the Haku family, exclusively using Mizunara hard wood, a type of Japanese Oak, which bears a beautiful, lively, but delicate smoke flavor. Typically used in moderation as a finishing shoyu, Haku Smoked Shoyu delivers a uniqueness and complexity desired by today’s most discerning chefs.

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Jan 13
0

Fresh, Sustainable Seafood!

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

 

Jumbo Spanish Mackerel

Cape Canaveral, Florida

Item 02218 Whole 3-5 lb

Item 03335 Fillet

 

 

 

 

 

 

 

Blue Line Tile

Ponce Inlet, Florida

Item 03547 Whole 5-8 lb avg

Item 03548 Fillet

 

 

 

 

 

 

 

 

 

 

 

Wild Striped Bass

Virginia

Item 48124 5-8 lb avg

 

 

 

 

 

 

 

Golden Tile

Ponce Inlet, Florida

Item 71158 – Whole 10-20 lb avg

Item 04134 – Whole 2-4 lb avg

 

 

 

 

 

 

 

 

 

 

 

 

Grouper

Gulf of Mexico

Item 48049 Whole 10-20 lb avg

Item 48046 Fillet

 

 

 

 

 

 

 

 

 

 

 

 

Flounder

Item 48034 Whole 4-6 lb avg

 

 

 

 

 

 

 

 

 

Mahi Mahi

Ecuador

Item 48064 – Whole (H&G) 15-30 lb avg

Item 48060 – Fillet

 

 

 

 

 

 

Grouper Cheeks

Caribbean

Item 71130 – 50 lb case

Frozen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pompano

Item 48071 Whole 1-2 lb avg

Item 48171 – Butterflied

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Miyagi Oysters

Southern Puget Sound

Item 49183 – 60 count bag 

 

 

 

 

 

 

 

 

Latest Seafood Price List:

 

What Chefs Want Fresh Seafood Jan 13 2020

 

Check out Cap’n Joe’s Catches of the Week for this week’s fresh seafood selections!

 

 

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

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

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