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Chef’s Feed

Produce Market Report

By | Chef's Feed, Produce Market Report

January 3, 2020

Tomatoes: WAY UP!  EXTREME MARKET CONDITIONS.  Light color, questionable quality.  

Potatoes: Remain High.  Large sizes higher.

Lettuces: Up $6-8

Cauliflower: Up $6

Broccoli: Up $5

Grapes:Up $10. New crop Chilean

Strawberries: Down some.  Quality out of Florida is improving. 

Melons: Steady 

Lemons: Steady

Squash: Steady

Peppers: Green steady.  Reds up $2-3

Onions: Steady

Celery: Steady

Apples: Steady

Cucumbers: Up $4

Limes: Up $4

Avocados: Steady

 

Produce Alliance – Helpful Resources

 

 

Item of the Day – Kenny’s Smoked Gouda

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Kenny’s Smoked Gouda

Item 91924 – 1 lb. Block

Item 91923 – 14 lb. Wheel

Traditional farmstead Gouda, with an added smokiness for a bolder experience. Reminiscent of cold winter nights by the fire, this is creamy decadence. Smoky cheeses go really nicely with deep red wines and can add a really nice element when used in cooking. It is a vegetarian secret to add smoked cheeses to dishes to get that bacon-smoke flavor element. Try it in mac and cheese or grated over tacos or in burritos.

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Item of the Day – Comeaux’s Andouille Sausage

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Comeaux’s Andouille Sausage

Item 95163 – 1 lb pack

Andouille is a south Louisiana favorite for use in  gumbos, red beans and rice, stews, pasta dishes, soups and jambalaya. Comeaux’s andouille includes USDA pork, coarsely ground, seasoned, marinated, and stuffed in large sausage casing and hickory smoked to perfection. Our favorite snack is 1/4″ sliced andouille covered with a sweet barbeque sauce. Just heat and serve with a tooth pick. Ces Bon!

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Item of the Day – Benton’s Bacon

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Benton’s Bacon

Item 95022 – 1 lb pack

Origin: Benton’s (Madisonville, TN)
                                    
Product Details: Hickory smoked in their smokehouse using an old-fashioned wood stove, each slice of Benton’s bacon has a distinctive full, country flavor. 
                                    
Producer Bio: Started in 1947 in North Madisonville, Tennessee, Bentons Smokey Mountain Country Hams produces a variety of slow-cured hams and bacon using traditional methods.

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Fresh, Sustainable Seafood!

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

White Creek Farms Trout

Farm Raised in Indiana!

Item 48143 – Whole 1-2 lb avg

Item 48142 – Fillets

 

 

 

 

 

 

American Red Snapper

Port of Chauvin, Louisiana

Item 71271 Whole 15-20 lb

Item 03386 Fillet

 

 

 

 

 

 

 

 

 

 

 

 

King Mackerel

Cape Canaveral, Florida

Item 71165 Whole 10 lb avg

Item 03331 Fillet

 

 

 

 

 

 

Monk Tails

Massachusetts

Item 03468 1-3 lb avg

 

 

 

 

 

 

 

Black Sea Bass

Ponce Inlet, Florida

Item 71119 – Whole 1 lb avg

 

 

 

 

 

 

 

 

 

Grouper

Gulf of Mexico

Item 48049 Whole 10-20 lb avg

Item 48046 Fillet

 

 

 

 

 

 

 

 

 

 

 

 

Flounder

Item 48034 Whole 4-6 lb avg

Item 48034 Fillet

 

 

 

 

 

 

 

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

 

 

 

 

 

 

 

 

 

 

 

 

 

Ichiban Oysters

Puget Sound

Item 48848 – 60 count bag 

 

 

 

 

 

 

 

 

Latest Seafood Price List:

 

What Chefs Want Fresh Seafood 12 27 19

 

Check out Cap’n Joe’s Catches of the Week for this 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 – St. James Smoked Salmon Sides

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St. James Smoked Salmon

Item 48727 – 3-4 lb. side

St. James Smokehouse is proud to be one of Scotland’s few remaining family-owned smokehouses. The traditional smokehouse, along with a new state-of-the-art fresh salmon filleting plant, is located in theRoyal Burgh of Annan, Scotland where a dedicated team of artisanal workers produce premium quality salmon products.
                                   
At St. James Smokehouse, quality and consistency is of upmost  importance. The smoked salmon process starts by sourcing only the finest sustainable Scottish salmon. The custom filleting plant    
enables St James to maintain complete quality control over every batch from the very beginning to the end. The fresh salmon fillets  are hand-cured using a unique blend of pure sea salt and demerara sugar, before being naturally cold smoked over whisky oak chippings. Then each smoked salmon fillet is fully trimmed by hand and vacuum sealed to preserve the flavor. No artificial flavors, nitrates, or preservatives are used and all products are Kosher Certified.

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Item of the Day – Meyer Lemon Puree

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Meyer Lemon Puree

Item 95830 – 6 count case

Item 95831 – 30 oz. jar

Fresh Meyer lemon is less acidic than the more common Eureka lemon. Its distinctive and complex citrus flavor has hints of sweet lime,lemon and mandarin orange. Our Meyer Lemon Concentrate captures the fruit’s unique flavor characteristics and fragrance for your dessert, sorbet, and beverage recipes, with no added sugar or artificial ingredients.

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Item of the Day – Lemon Zest

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Lemon Zest

Item 95877 – 1.12 lb. tub

Item 94078 – Case

The rind carries the essential oils of the fruit and gives strong flavor as an ingredient. Significant labor savings, especially in large scale production.
                    
Applications: For flavoring batters, doughs, marinades, sauces.
Directions: Ready to use.

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Item of the Day – Candied Lemon Peel

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Candied Lemon Peel

Item 90211 – 1.8 lb. box

The candying process replaces the water naturally held within a fruit with sugar syrup. The process requires close observation, changes in density of the sugar syrup, and many hours. The result is a preserved fruit with great flavor, a lustrous shine, and a chewy texture. Cut into strips. Average length: 5.5 cm. Average width: .5 cm.

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