My Old Kentucky Homemade. Handcrafted for over 60 years, Kern’s Derby-Pie® chocolate nut pie is a true taste of Kentucky. Leaudra and Walter Kern along with their son George created the first Derby-Pie® dessert in 1954 at the Melrose Inn in Prospect, Kentucky, and to this day we make each pie, one at time, according to that legendary secret recipe. Premium chocolate and choice walnuts are folded into a decadent filling, then baked in Grandma Leaudra’s delicate crust.
For more information check out Kern’s Kitchen’s website.
Greenhead Lobster is a family owned company, Hugh Reynolds, the owner is in this photo with one of our fishermen. We buy from a fleet of 140 independent fishermen and women who haul in their catch daily in the Penobscot Bay, an area renowned for high quality, sweet Maine lobsters. Our island community is rooted in the lobster industry, it’s a beautiful way of life from the boats in the harbor to the local coffee shop chatter every morning. There.s one bridge connecting our chain of 3 islands to the main land and annually it sees more pounds of lobsters in transit in comparison to the landing reports for any other region of the state.
Sashimi Grade Yellowtail (Katsu Hamachi) Crane Bay brand.
Harvested only during cold winter months to ensure higher fat content, superior flavor and firm texture.
-Processed exclusively from LIVE FISH -Bled and processed immediately -Consistent fillet color -Wild caught and farmed in Japan -Diet of custom feed products enhances delicate fish flavor -Transported live from the ocean to nearby processing facility results in fresh taste and firm texture for sashimi grade -Hamachi is not fed for 24 hours prior to processing to ensure superior flavor
Poke began with fishermen seasoning the cut-offs from their catch to serve as a snack. Traditional poke seasonings have been heavily influenced by Japanese and other Asian cuisines. These include soy sauce, green onions, and sesame oil. Others include furikake (mix of dried fish, sesame seeds, and dried seaweed), chopped dried or fresh chili pepper, limu (seaweed), sea salt, inamona (roasted crushed candlenut), fish eggs, wasabi, and Maui onions. Other variations of poke may include cured he’e (octopus), other types of raw tuna, raw salmon and various kinds of shellfish.
Fresh seafood selections this week include: Wild Alaskan Coho Salmon, Florida Pompano, American Red Snapper, King Kampachi, California Yellowtail and more! Check out all of the great seafood selections on our app or website.
Bottarga Comes from the roe pouch of the grey mullet. It is often thinly sliced and served as an appetizer or grated into pasta in order to create a very delicious dish.
Smoked trout is wonderful to set out for guests at the beginning of a dinner party and also perfect for preparing phenomenal fish pates and mousses. We absolutely love the trout’s cool, smoky flavor and it’s flaky, yet moist texture.
These trout fillets by Ducktrap are gently smoked to retain their natural moisture and texture. Their distinctive mild taste makes our trout the ideal selection for introducing the pleasures of smoked seafood to an uninitiated palate. Started in 1978, Ducktrap River of Maine is an all-natural smokehouse located on the coast of Maine with a strong commitment to producing premium quality smoked seafood. Ducktrap sources premium-grade seafood, uses traditional smoking techniques and combines the natural flavor of custom brining recipes with the savory smoke from local apple, cherry, maple and oak woods.
Imported from Japan. A standout ingredient for the chef with a keen eye and creative mind. Black Garlic Molasses is a wonderfully complex symphony of flavors playing in perfect harmony. Nutty, savory, dried fruit, roasted garlic undertones, natural sweetness. The applications are endless.
Item 18585 – 250 ml bottle / Item 19385 – 6/250 ml case
Iberico salchichon sausages are simply seasoned with sea salt and black pepper and hung to cure in the cool mountain air for several weeks. Unlike Iberico chorizo, salchichon sausages are not seasoned with smoked paprika, so the pure Iberico pork flavor shines through in each delicious bite! Slice thinly and serve with a crisp white wine from Spain.
