Produce Market Report

By | Chef's Feed, Produce Market Report

August 16, 2019

Tomatoes: Steady

Potatoes: Idahos up $2-5, particularly larger sizes.  Last of the old crop, prices increasing 

Lettuces: Stabilizing.  Lower prices

Cauliflower: Steady

Broccoli: Steady

Grapes: up $3

Strawberries: Steady

Melons: Steady

Lemons: Steady

Squash: Steady

Peppers: Steady

Onions: Starting to come down

Celery: Steady

Apples: Steady

Cucumbers: Steady

Limes: Up $2

Avocados: Going back up

Produce Market Report:

 

Item of the Day – Pon’s Vermouth Vinegar

By | Item of the Day, What Chefs Want | No Comments

Pon’s Vermouth Vinegar

Item 97367 – 500 ml bottle

This bittersweet tasting wine vinegar is made in Catalonia, one of the most famous Vermouth producing regions of the world. It is flavored with the herbs typically found in Vermouth, such as laurel, thyme and rosemary. Powerful on the palate, it is slightly bitter with an exotic aroma. Great for vinaigrette, salad, marinades, fish and desserts.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Weekend Seafood Options

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

American Red Snapper

Cape Canaveral, Florida

Item 71271 Whole 8-12 lb avg

Item 03386 Fillet

 

 

Barracuda

Ponce Inlet, Florida

Item 71109 Whole 8- 20 lb avg

Item 03516 Fillet

 

 

 

 

 

Baja Grouper

Baja, California

Item 71118 Whole 10-20 lb avg

 

 

 

 

 

 

 

 

 

 

Flounder

Cape Canaveral, Florida

Item 98718 Whole 2-4 lb avg

Item 03518 Fillet

 

 

 

 

 

 

Oregon Rockfish Fillet

Oregon

MSC Certified Fishery – Feel good about what you serve!

Now only $6.99 lb

Item 98719 Fillets

 

 

 

 

 

 

 

 

 

King Kampachi

Baja, California

Item 05747 Whole 5-7 lb avg

Item 05746 Fillet

 

 

 

 

 

Wild Sockeye Salmon

Copper River, Alaska

Sockeye season ending soon!

Item 48112 Whole H&G 4-6 lb avg

Item 48111 Fillet

 

 

 

 

 

 

Saltwater Striped Bass

Item 10280 Whole 2-3  lb avg

Item 10281 Fillet  Special – $11.99 per lb!

 

 

 

 

 

Pacific Halibut

Oregon

Item 04584 Whole Head Off 10-20 lb avg

Item 04585 Fillet

 

 

 

 

Royal Red Shrimp 11/15 count 

Cape Canaveral, Florida

Item 71209 – 10 lb bag

 

 

 

 

 

Hiramasa Fillet

Item 10563 – Frozen 20 Lb case

Japanese sushi masters consider this fish the best fish in the world for sashimi.  Firm yet distinctively delicate.

 

 

 

 

 

 

 

 

 

Updated Seafood Prices:

What Chefs Want Fresh Seafood List August 14 2019

 

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

Item of the Day – Clovis Champagne Vinegar

By | Item of the Day, What Chefs Want | No Comments

Clovis Champagne Vinegar

Item 97315 – 5 liter

Origin: Clovis (France)
Product Details: Reims is home to one of France’s grandest cathedrals and also the capital of the beautiful region of Champagne. It’s no surprise then that it’s also the site of France’s premier vinegar manufacturers. This vinegar boasts a crisp body with an aromatic bouquet.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Item of the Day – O-Med Cabernet Sauvignon Vinegar

By | Item of the Day, What Chefs Want | No Comments

O-Med Cabernet Sauvignon Vinegar

Item 97359 – 2 liter

Origin of grapes: Lrida, Catalonia, Spain     
Ellaboration: Aged 12 months in French oak barrels, method Schtzenbach. The slow production, Schuetzenbach Method, preserves the color, clarity, flavors and aroma of this Spanish cabernet.    
Tasting Notes: O-Med’s cabernet sauvignon vinegar has an intense deep purple color. The acidity is smooth with a well-rounded fruity flavor and hints of fine oak. 
Recommendations: Use this vinegar on meat carpaccio or reductions. It is also great for pickling and on vegetables and salads. Surprisingly versatile with Asian Food and WOK preparations.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

New Product Alert! Muse & Metta Kombucha

By | Chef's Feed, What Chefs Want

Kombucha is a fermented drink with billions of probiotic living organisms that aid in digestion and immune support. Muse & Metta Kombucha consists of pure water, whole-leaf tea varieties, cane sugar, kombucha scoby, and various organic herbs and spices. Many people who enjoy kombucha tea on a regular basis feel energized and healthy from the inside out.

We believe food can feed us both physically and creatively. Brewed with fruits, flowers and herbs harvested at their peak of freshness, we dance with the muse to create inspired recipes that highlight our passion for conscious craft and connection.

 

Mango: Inspired by tropical beach days, fruterías with ripe mangos and fragrant chili. An ode to flavors of the Yucatán.  Item 04773

 

 

 

 

 

 

 

Peach: Yarrow’s bright, floral notes dance with the sweetness of ripe peaches to create a truly vibrant sip—our tribute to the fruits and flowers of summer.  Item 04775

 

 

 

 

 

 

 

 

Pineapple: Sun-sweetened pineapple married with nourishing herbs. To promote balance and vitality.  Item 04776

 

 

 

 

 

 

 

 

Blueberry: Like cozy mornings, light fog, and the gentle sound of rain. This steep promotes stillness and tranquility.  Item 04771

 

 

 

 

 

 

 

 

Nude: Pure, simple, effervescent, “…to be simple is to be great.” -Ralph Waldo Emerson.  Item 04774

 

 

 

 

 

 

 

 

Nettle Lemon Ginger: Bright yellow lemons, rich green herbs—our take on a sparkling, medicinal lemonade.  Item 04772

 

 

 

 

 

 

 

 

Seasonal and Specialty Produce

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

Heirloom Cherry Tomatoes

Locally Grown

Item 50902 – pint

 

 

 

 

 

 

Padron Peppers

Item 10282 – 10 lb case

 

 

 

 

 

 

 

 

 

 

Baby Bok Choy

Item 20900 – 10 lb case

 

 

 

 

 

 

 

 

 

Hatch Chile Peppers

Item 02898 25 lb case

 

 

 

 

 

 

 

Cantaloupe

Locally Grown

Item 10601 – Each

 

 

 

 

 

 

Broccolini

Item 20012 – 18 ct case

 

 

 

 

 

 

 

 

 

 

 

Orange Seedless Watermelon

From Habegger Farms, Scottsville, Kentucky

Item 10632 Each

 

 

 

 

 

 

 

 

 

 

 

Shishito Peppers

Item 20841 – 10 lb case

 

 

 

 

 

 

 

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

 

 

 

Fresh, Sustainable Seafood!

By | Seafood, Southern Foods, What Chefs Want

American Red Snapper

Cape Canaveral, Florida

Item 71271 Whole 8-12 lb avg

Item 03386 Fillet

 

 

 

 

 

 

Flounder

St. Augustine, Florida

Item 98718 Whole 2-4 lb avg

 

 

 

 

 

 

 

Snowy Grouoper

Cape Canaveral, Florida

Item 71239 Whole 10-20 lb avg

Item 71238 Fillet

 

 

 

 

 

Hog Snapper

Yucatan

Item 03451 Whole 2-4 lb avg

Item 03452 Fillet

 

 

 

 

 

Wild Sockeye Salmon

Copper River, Alaska

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

Item 48111 Fillet

 

 

 

 

King Kampachi

Baja, California

Item 05747 Whole 5-7 lb avg

Item 05746 Fillet

 

 

 

 

Barracuda

Ponce Inlet, Florida

Item 71109 Whole 8-15  lb avg

Item 03516 Fillet

 

 

 

 

 

Saltwater Striped Bass

Coronado Islands

Item 10280 Whole

Item 10281 Fillet

True saltwater striped bass, responsibly raised in the Coronado Islands about 100 miles off San Diego.

 

 

 

Latest Seafood Price List:

What Chefs Want Fresh Seafood List August 12 2019

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.

Item of the Day – Clovis Aged Sherry Vinegar

By | Item of the Day, What Chefs Want | No Comments

Clovis Aged Sherry Vinegar

Item 97375 – 5 liter Jug

Clovis Vinegar is made in Reims, the champagne region of France. The sherry vinegar is imported from Spain, only to bring you the most excellent tasting, aged sherry you’ve ever tasted.    
Clovis Sherry Vinegar ‘Reserva’. This sherry vinegar vintage reserve comes from the slow transformation in oak barrels of wine from the Sherry province of Andalusia in Spain. A powerful vinegar with a taste of walnut and Madeira. 7% acidity.

Follow us to be a What Chefs Want Insider!

InstagramFacebook