Produce Market Report

By | Chef's Feed, Produce Market Report

November 1, 2019

Tomatoes: up $5 again


Potatoes: Up! Harvest numbers are down.  Larger sizes up $3-4


Lettuces: Supplies are tight!  Way Up!!  Transition underway in Yuma.  


Cauliflower: Down some


Broccoli: Down some


Grapes: Steady


Strawberries: Up $4-5


Melons: up $4


Lemons: Steady


Squash: Steady


Peppers: Steady


Onions: Steady


Celery: Steady


Apples: Down slightly 


Cucumbers: Steady


Limes: Steady


Avocados: Down $2 on 60’s


Produce Alliance – Helpful Resources



Item of the Day – BLOOD Orange Syrup – Happy Halloween!

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

Blood Orange Syrup

Item 97823 – 4/1 liter case

Product Details: The blood orange is a bright red, tangy cousin of   
the regular orange, and it is native of Mediterranean countries    
including Italy and Spain. With Monin Blood Orange Syrup it is easy  
to add a tantalizing mix of sweet and tart, bold blood orange flavor  
to a variety of beverages. Made with select ingredients and pure cane sugar, Monin Blood Orange Flavored Syrup is a highly concentrated, authentic flavoring offering exceptional versatility for creating specialty beverages.
Using item 99437, 750 ml bottles of Monin syrups will yield approx. 132 pumps per bottle.

Follow us to be a What Chefs Want Insider!


Item of the Day – Lamb Fries

By | Gourmet, Item of the Day, Seafood, Smart Catch, What Chefs Want | No Comments

Lamb Fries

Item 62532 – 5 lb case

Freedom Run Farm Lamb is committed to raising the finest lamb around. They have spent years developing their breeding and management  program to ensure the premium quality size, marbling and consistency. Their partner farms share their dedication to the highest standards of animal welfare and practices of sustainability. Lamb has a rich culinary history in our region; it’s only fitting that they choose the Katahdin, the American heritage breed. It’s a circle of goodness from the farm to your plate. Taste the difference!

Follow us to be a What Chefs Want Insider!


Latest Produce Selections!

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

Pink Pearl Apples

Item 03128 – 1/2 Bushel
















Honeynut Squash

New Item!  Smaller than a butternut, but ten times as sweet!

Item 11016 – 1/2 bushel












Item 10983 – 20 lb case


















Lacinato Kale (Tuscan Kale)

Item 20322 – Case















White Asparagus

Item 20008 – 11 lb case










Winesap Apples

From Huber’s Orchid in Starlight, Indiana

Item 10231















Delicata Squash

Kentucky grown from Habegger Farms

Item 20622 – 30-40 lb case
















Item 10219 













Orange Pie Pumpkins

Kentucky grown from Gallrein Farms

Item 20643 – Each














Kabocha Squash

Item 20624 30-40 lb case















Mixed Decorative Mini Gourds

Item 20637 –  case
















Apple Cider

From Huber’s Winery in Starlight, Indiana

Item 93701 – 1 Gallon















Fresh Cranberries

Item 10414 – 18 lb case












Check out Krey’s Korner for more produce items!



Item of the Day – Buffalo Tongue

By | Gourmet, Item of the Day, Seafood, Smart Catch, What Chefs Want | No Comments

Buffalo Tongue

Item 98764 – 20 lb case

Tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked the skin is removed. Another way of preparing tongue is to scald it in hot water and remove the skin. Then roast the tongue in an oven, using the pan drippings to prepare a gravy.

Follow us to be a What Chefs Want Insider!


Fresh, Sustainable Seafood!

By | Seafood, Southern Foods, What Chefs Want



Stone Crab Claws

Item 71246 – Large 4-6 per pound

Item 03768 – Medium 6-8 per pound













Blue Fish

Ponce Inlet, Florida

An East coast tradition. More typically caught in northern waters, as the water temps cool, they migrate South (like much of the older Eastern Seaboard community) which means slower drivers and Bluefish.

Item 71123 Whole 1-2 lb avg

Item 03334 – Fillet







Jumbo Spanish Mackerel

Ponce Inlet, Florida

Item 02218 Whole 3-4 lb avg

Item 03335 Fillet











Yellowtail Snapper


Hallmark snapper, beautiful 2-3 lb yellowtails. Certainly a favorite among fishermen.

Item 03489 Whole 2-3 lb avg

Item 03490 Fillet





Golden Tile

Ponce Inlet, Florida

Item 71158 Whole 4-7 lb avg

Item 05285 Fillet








Margate Snapper

Florida Keys

Item 71155 Whole 3-5 lb avg

Item 03471 Loins 









Pink Baja Grouper

Sea of Cortez

Line caught in Baja, great fish! Your typical white, beautiful grouper fillet. Caught from Panga boats which are only about 16′ long. Luckily the Sea of Cortez is a stunningly, beautiful, calm and protected waterway.

Item 03810 – 5-8 lb avg

Item 03811 – Fillet












Item 48034 Whole 4-6 lb avg

Item 48591 Fillet








Mahi Mahi


Item 48064 – 15-30 lb avg

Item 48060 – Fillet








Lion Fish

Ponce Inlet, Florida

The invasive species. We’ve clipped the spines. They are very good, firm, very very white fillets.

This batch is about a pound each! One of my larger batches

Item 71276 Whole .75 – 1 lb avg.






Pacific Halibut

Oregon Coast

Item 04584 Whole H&G 10-20 lb avg

Item 04585 Fillet 3-6 lb avg






10/15 ct Whole Royal Red Shrimp


Sweet, buttery and briny.  Softer and more delicate than whites, these come from about 600′ deep off of Cape Canaveral. 

Item 71209  Frozen 10 lb bag  








EZ Peel 16/20 White Shrimp

Cape Canaveral, Florida

Item 71232 – 10 lb bag Frozen










Ichiban Oysters

North Puget Sound, Washington

Item 48848 – 60 count bag









Latest Seafood Price List:




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

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