Category

Gourmet

Oct 21 2019
0

Item of the Day – Copper Shoals Red Fish

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

Copper Shoals Red Fish

Item 48074 Whole 4-6 lb avg

Item 48072 Fillet

Fresh whole farmed Copper Shoals Red Drum from Texas. Fresh farmed Copper Shoals Red Drum hand-cut fillet from Texas.  
Red fish or Red drum will have a mild, sweet flavor with a medium-firm texture. Not a steak texture like Shark or Swordfish and not as flaky as say a Flounder. If you have ever had Red Snapper the texture is about the same.
James Beard Foundation - Smart Catch

We are pleased to partner with the James Beard Foundation on their latest initiative in helping chefs source sustainable seafood.  Their program Smart Catch helps chefs know that they are partnering and sourcing responsibly for their guests.

About #SmartCatch

The Smart Catch program provides training and support to chefs so they can serve seafood fished or farmed in environmentally-responsible ways. By becoming a Smart Catch Leader and earning the Smart Catch seal, chefs give consumers a simple way to identify and support their restaurants.

Search JBF on our site to see Smart Catch Selections!

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Oct 17 2019
0

Item of the Day – Nishiki Sushi Rice

By | Gourmet, Item of the Day, Local and Specialty, What Chefs Want | No Comments

Nishiki Sushi Rice

Item 95930 – 15 lb case
                                 
               
To make your delicious Japanese meal complete, you need the right rice. Great-tasting Nishiki Sushi Rice is premium grade, extra fancy, medium grain sushi rice, crafted using new milling technology.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Oct 15 2019
0

Item of the Day – Two Brooks Missimati Rice

By | Gourmet, Item of the Day, Local and Specialty, What Chefs Want | No Comments

Two Brooks Missimati Rice

Item 96614 – 2 lb bag
                                 
               
From Two Brooks Farm in Mississippi.
                                  
Missimati Bayou Bouquet fragrant white basmati rice.
                                  
Sweet, buttery, overtly popcorny aroma with faint, lightly toasted coconut and rose aromas.

Learn more about Two Brooks Rice!

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Oct 14 2019
0

Item of the Day – Acquerello Rice

By | Gourmet, Item of the Day, Local and Specialty, What Chefs Want | No Comments

Acquerello Rice

Item 95933 – 2.5 kg bag
Acquerello carnaroli rice is grown using a crop rotation system. It is the only rice variety sown on the farm, thus eliminating thr possibility of inadvertent hybridization with other varieties. After the harvest, the unhulled grains of Acquerello Carnaroli are aged for one year in Colombara’s temperature controlled silos. This process renders starch, proteins and vitamins less water-soluble, improving the consistency of the grains and enabling them to absorb more cooking liquid. When cooked, the grains become larger, firmer, do not stick together and taste better. After the aging process, the rice is refined and “whitened”. For this step in the transformation prosess “the screw” (a machine invented in 1975) is still regarded the best for the job, and is by no means the most economical. In this machine, the rice spirals slowly downwards, gently rubbing grain against grain, maintaining the nutritional values which can be easily lost with other bleaching methods. At the end of the process, Acquerello rice is perfectly polished honey color.

Learn more about Acquerello Rice!

Follow us to be a What Chefs Want Insider!

InstagramFacebook

May 31 2019
0

Item of the Day – Joyce Farms Whole Duck

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

Joyce Farms Whole Duck

Item 00846 – 6 per case

Joyce Farm’s Naked Ducks are raised on small family farms and never administered antibiotics. They are fed an all-grain diet without any animal by-products. Their ducks have tender, juicy flavorful meat.  Roast this item in the oven, on a rack so that it crisps evenly.

Whole Duck, 4.75 – 5.5 lbs.

 

About Joyce Farms:

We raise every single animal with one guiding imperative: that there is nothing added EVER. No antibiotics EVER, no hormones EVER, no growth simulators EVER, no animal by-products EVER and no pesticides EVER. That all adds up to no ifs, ands, or buts EVER. This commitment is exactly what allows us to produce meats the way they were meant to taste.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

May 30 2019
1

Item of the Day – Joyce Farms 9-10 oz Airline Chicken Breast

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

Joyce Farms 9-10 oz Airline Chicken Breast

Item 00954 – 4/8 piece case

Joyce Farms 9-10 ounce airline breast. Boneless, skin-on half breast with the first wing joint attached. 32 pieces per case, frozen.

 

About Joyce Farms:

We raise every single animal with one guiding imperative: that there is nothing added EVER. No antibiotics EVER, no hormones EVER, no growth simulators EVER, no animal by-products EVER and no pesticides EVER. That all adds up to no ifs, ands, or buts EVER. This commitment is exactly what allows us to produce meats the way they were meant to taste.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

May 29 2019
0

Item of the Day – Joyce Farms Poulet Rouge Steakhouse Cut Chicken

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

Joyce Farms Poulet Rouge Steakhouse Cut Chicken

Item 01040 – 8 piece case

Joyce Farms Poulet Rouge “Steakhouse Cut” is a semi-boneless whole poulet rouge fermier. The Steakhouse Cut has only the 2 drumettes attached and makes for a great 1/2 chicken entree. 8 pieces per case, 22 oz average per piece, frozen.

About Poulet Rouge Fermier:

When you want the most succulent chicken the world can offer, you want Poulet Rouge Fermier. This renowned breed has an irreplaceable standing in French cuisine.

Joyce Farms is proud to be the first and only producer of Poulet Rouge in all of North America.

About Joyce Farms:

We raise every single animal with one guiding imperative: that there is nothing added EVER. No antibiotics EVER, no hormones EVER, no growth simulators EVER, no animal by-products EVER and no pesticides EVER. That all adds up to no ifs, ands, or buts EVER. This commitment is exactly what allows us to produce meats the way they were meant to taste.

Follow us to be a What Chefs Want Insider!

InstagramFacebook