Category

Hors d’oeuvre

Jan 05 2024
25

Valentine’s Day Menu: A Culinary Love Affair for Your Restaurant

By | Beef, Chef's Feed, Chocolate, Desserts, Fruit, Gourmet, Hors d'oeuvre, Meats, Oysters, Produce, Seafood, What Chefs Want

This Valentine’s Day, let your restaurant become the stage for a culinary love affair. As the festive season ends, it’s time to shift our focus to the upcoming celebration of love. We recognize the importance of crafting an exceptional dining experience for patrons seeking to impress that special someone with an amazing dining experience or patrons who want to treat themselves! What Chefs Want has curated a selection of premium ingredients to help chefs craft menus that enchant patrons celebrating their love. Let’s explore the possibilities:

Amorous Appetizers

Oysters on the Half Shell

Begin your romantic evening with the briny essence of fresh oysters, known for their aphrodisiac qualities. Shuck and serve these delicacies chilled, enhancing the experience with a squeeze of lemon. We have a large variety of fresh oysters on hand week to week in each region, so make sure to check our app for options and availability. A couple of our recent favorites include:

  • Connecticut Blue Point – from Norwalk Island, CT – these oysters are 3.5 inches in size with a medium salinity, springy meats and light mineral finish
  • Miyagi – from Hood Canal, WA – these oysters are 3 inches in size with substantial meats, a savory brine and a tangly cucumber finish.

Artichoke Heart Bruschetta

Artichoke Heart Bruschetta is a luscious appetizer featuring a blend of chopped artichoke hearts (item #90600), diced cherry tomatoes, fresh basil, and minced garlic atop golden toasted baguette slices, all drizzled with olive oil and truffle balsamic glaze (item #29853) for a flavorful and aphrodisiac-rich culinary delight.

Truffle-Infused Deviled Eggs

Level up the classic deviled eggs with a touch of luxury. Drizzle them with Regalis Black Truffle Oil (item #95402) and top with canned Truffle Peelings (item #90536) for an irresistibly earthy flavor.

While both oysters and artichokes are commonly touted to have aphrodisiac properties, there isn’t much evidence backing either. Other popular (but not scientifically proven) aphrodisiacs include chocolate, honey, hot chilies, figs and strawberries.

Seafood Sensations

Lobster Tails

Need we say more? Help your guests impress their special someone with succulent Canadian Lobster Tails (item #48421). Grill or steam these 5-6 oz treasures to perfection, creating a dish that captures the sweet and distinctive flavors of the cold waters of eastern Canada.

Pan-Seared Halibut Fillet

Show off the deep, rich flavors of wild Halibut (item #48052). These skin-on fillets promise a delicate sweetness and firm, flaky texture. Pan-sear and serve with a light citrus drizzle for an exquisite main course.

Scallops

Consider featuring U-10 Dry Domestic Scallops (item #32502), a delicacy renowned for their large, succulent profile. Perfect for a romantic menu, these scallops can be expertly seared and served with a velvety truffle risotto or nestled atop a bed of creamy cauliflower puree, adding an elegant touch to your menu.

Protein Packed Passion

Porterhouse for Two

Share the love with a perfectly cooked Porterhouse Beef (item #1089) for two. This cut combines the tenderness of the filet mignon with the rich, flavorful strip steak. Fire up the grill and savor the best of both worlds. For a decadent touch consider adding a Red Wine Reduction Sauce. This rich and velvety sauce not only adds depth of flavor but also brings a luxurious and romantic element to the dish.

Lamb Lollipops Duo

Embrace the “two of ewe” with individual lamb rib chops (item #98661) from New Zealand. These 2 oz lollipops are a delightful balance of tenderness and robust flavor. Season with herbs and pan-sear for an elegant touch. Or drizzle them with a balsamic rosemary reduction. The sweet and tangy notes of balsamic, combined with the earthy aroma of rosemary, will complement the succulence of the lamb

Poulet Rouge Fermier

Consider featuring Poulet Rouge Fermier (item #847) as the star of a shared platter for two. Roast it with aromatic herbs and serve alongside decadent sides like truffle-infused mashed potatoes or roasted vegetables. The act of sharing a beautifully prepared bird adds an intimate touch to the dining experience. The exquisite Poulet Rouge Fermier from Joyce Farms is not just a chicken; it’s a symbol of culinary excellence, renowned for its exceptional flavor, succulence, and heritage breeding.

Decadent Desserts

Chocolate-Dipped Stem Strawberries

A Valentines Day classic! Create a sensual experience with stem strawberries (item #10404) perfect for chocolate-dipping. Melt the finest dark chocolate and dip each berry, adding a touch of sweetness to your romantic evening. Consider using the gorgeous and tasty pink ruby chocolate to up the Valentines aesthetic.

Raspberry Rose Petal Sorbet

Refresh the palate with a homemade sorbet featuring juicy raspberries (item #10412) and edible flowers. The floral notes will add a romantic touch to your dessert and your plating. For our large selection of edible flowers search flowers on our ordering site or app.

Filled Chocolate Tulip Cups

End your evening on a sweet note with chocolate tulip cups (item #92114). Fill these delicate cups with a rich chocolate mousse or berries for a visually stunning and delicious finale. We love these because you can use them as a beautiful canvas to fill with whatever creative ideas you have to wow your diners!

* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new fresh, healthy menu ideas.

Dec 14 2023
28

How to Craft a Standout Charcuterie Board

By | Appetizers, Catering, Charcuterie, Cheese, Chef's Feed, Fruit, Gourmet, Gourmet Cheese, Holiday, Hors d'oeuvre, Meats, Snack Foods, What Chefs Want

The art of creating a charcuterie board goes beyond assembling an assortment of cured meats and cheeses. It is a culinary symphony that combines flavors, textures, and aesthetics to delight the senses. In this guide, we will explore the key elements of crafting the ultimate charcuterie board, from balancing flavors to adding artistic touches that can set the experience at your restaurant apart from all the others.

Balancing Flavors: Key Components

Variety of Cured Meats:

Start with a selection of high-quality cured meats. Include a mix of textures and flavors, such as prosciutto for its delicate saltiness, spicy chorizo for a kick, and genoa salami for a robust taste.

Some of our favorite suggestions:

Smoking Goose Wagyu Beef Bologna (item #33841) – This domestically raised Wagyu beef, from the same breeds as prized Japanese Kobe beef, is expertly spiced with white and black peppercorns, mustard, coriander, and paprika. Pork-free and hot-smoked for a fully cooked and flavorful experience, it boasts a honeycomb casing that ensures beautifully petal-shaped slices, perfect for serving on charcuterie boards.

North Country #1 Salami (item #03921 / 95058 / 95059) – North Country’s richest and creamiest salami, featuring bold flavors infused with cheese from Blue Jacket Dairy in Bellefontaine, OH, Chardonnay from Debonnne Vineyards in Madison, OH, along with the zesty addition of chopped garlic and fresh sage.

Tempesta Brandy & Sage Paté (item #32191 / 32238) – This is Tempesta’s chicken liver paté, seasoned with a savory blend of sage and aged brandy.

Cheese Selection:

Choose a diverse array of cheeses, ranging from soft and creamy brie to sharp cheddar. Include different milk types like cow, goat, and sheep to offer a variety of textures and flavors.

One of our favorite rules of thumb, choose something hard, something soft and something blue.

Surprise your guests with unique cheeses. These unexpected flavors can be a memorable addition.

Some of our favorite suggestions:

Tulip Tree Trillium (item #25790 / 27177) – This cow’s milk triple cream, bloomy-rind cheese draws inspiration from French classics, Camembert and Brie. Boasting a soft, buttery texture with rich, smooth flavors and gentle lactic tones, it earned second place in the World Cheese Competition in 2020.

Sequatchie Cove Shakerag Blue (item #91934) – Shakerag is a crumbly yet dense blue-veined cheese cloaked in local fig leaves which have been soaked in Chattanooga Whiskey. Its sweet and fruity interior is reminiscent of root beer, and lends itself to more savory notes of bacon and dark chocolate towards the rind.

Kenny’s 10 year Reserve Cheddar (item #32172) – Get it while it lasts! Fans of Kenny’s Reserve Cheddar or extreme-aged cheddars will love this 10-year old offering. Surprisingly buttery for its age, it has taken on many of the characteristics of a heavily-aged Gouda with plenty of crystallization and a very strong caramel finish.

Capriole Mont St. Francis (item #91113) – Mont St. Francis, an intense, beefy, and earthy cheese, embodies a hearty and stinky character with its semi-hard texture and rich profile. Crafted by Capriole Farmstead, this award-winning goat cheese is meticulously handmade, using milk sourced from a local Indiana farm.

Accompaniments:

Add complementary accompaniments like honey, mustard, jams and chutney to enhance the flavors of both the meats and cheeses. These condiments provide a sweet, tangy, or spicy contrast.

Make sure to include something sweet and something spicy to accompany the varying flavors you’ve already picked with the meats and cheeses.

Some of our favorite suggestions:

Membrillo/quince jam (item #93605 / 96328) – Membrillo (quince paste) contains only three ingredients: quince, sugar, and lemon, cooked into a reddish paste. The naturally high pectin content in the Valencian quince gives the paste its firm and jelly like texture.

Orange blossom honey (item #93506) – This honey is brimming with bright, citrusy notes that are sure to captivate your palate, made from orange blossoms to impart a mild and citrus-scented flavor you’re bound to adore.

Whole grain mustard (item #95107 / 95106) – A pleasant and very sweet mustard that acquired its flavor as a result of the maceration of the whole mustard seeds in the cider vinegar.

Fresh, Dried and Pickled Produce:

Incorporate fresh and dried fruits, such as figs, grapes, or apple slices, to add a natural sweetness and refreshing element that balances the richness of the meats and cheeses.

To balance out the bread-based vessels to hold your bites, consider including bell peppers or celery to serve as your base as well.

Include pickled or briny vegetables like pickles, pickled onions, or olives. Their tangy and briny flavors cut through the richness of the meats and cheeses.

Some of our favorite suggestions:

Fig almond cake (item #94036 / 91179) – Handmade in Valencia, Spain, this wheat-free cake is crafted from Pajarero figs and Marcona almonds – a traditional combination with nothing else. Your gluten-sensitive friends will thank you for this flourless delight, where almonds are hand-pressed between layers of whole dried figs.

Gordal olives (item #98866 / 95556) – The name gordal means “the fat one” due to it’s round shape and large size (over 6gr). Due to its low oil content it is exclusively used for table olives. It has a fine delicate flavor, similar to manzanilla, and a firm, meaty texture. Losada uses a neutral brine which results in a balanced salt to bitterness ratio, so that you can really taste the flesh of the olive.

Pear Mostarda (item #90596 / 30086) – This traditional condiment from Mantova skillfully balances hand-cut candied pears with a hint of potent mustard extract.

Textured Crackers,  Bread, Nuts and Seeds:

Introduce a variety of textured crackers and breadsticks to add crunch and variety. Choose options with nuts or seeds for an extra layer of flavor and visual interest.

Incorporate a selection of nuts and seeds, such as candied pecans or roasted almonds. They add a delightful crunch and nuttiness to the board.

Some of our favorite suggestions:

Quicos corn nuts (item #17595) – GMO-free Quicos are giant corn kernels that have been soaked in water, then fried and salted. This delightfully cruncy snack pairs perfectly with beer and is a great addition to a cheese plate.

Le Tresor Crackers for cheese (item #92321) – These little bite sized waffle crackers might be the perfect cracker! Light enough to not overpower your topping, but just the right thickness to not fall apart while you dress it with your favorite spread.

Blanched Hazelnuts (item #95340 / 95313) – Blanched hazelnuts are hazelnuts, or filberts, have had their skins removed, revealing a smooth and creamy nutty interior. This enhances the hazelnuts’ flavor profile by eliminating any bitterness associated with the skin

Aesthetic Touches

Artful Arrangement:

  • Arrange the elements in a visually appealing manner. Place cheeses of different shapes and colors strategically, and layer cured meats in a cascading fashion. Creating symmetry or asymmetry can both be aesthetically pleasing so do whatever you feel works best for your ingredients.
  • Consider placing meats and cheeses that you want to encourage pairing next to each other.
  • Make the meat stand out, literally. Fold or roll salami and prosciutto to give it more shape and add volume on the board.
  • And keep in mind that placement is important. Hard cheeses should be on the outside of the board if they aren’t already sliced, and soft/spreadable cheeses toward the inside, to make accessing everything easier.

Microflowers and Herbs:

Bring on the color by garnishing with microflowers and fresh herbs. Edible flowers like pansies, purple pepper, or fire stix add an unexpected pop of color, while herbs like rosemary or thyme contribute fragrance and a hint of freshness.

Pansies – Edible Mix (item #40032) – Pansies are one of the most popular edible flowers, both because you can eat their sepals and because they come in such a wide array of colors.

Purple Pepper Micro (item #02377) – Beautiful dark purple colored 6-7 petaled gems. Mild, sweet bell pepper taste.

Firestix (item #40310) – Firestix are the brightly colored flowers of the amaranth plant. The blossoms have a delicate, plume-like appearance and can be purple, magenta, red, gold and green in color and a neutral flavor that is mildly reminiscent of corn silk.

Crafting the ultimate charcuterie board is an art that combines flavors, textures, and aesthetics. By balancing a variety of cured meats, cheeses, and accompaniments, and adding artistic touches like microflowers, you can create a visually stunning and palate-pleasing experience. Don’t be afraid to experiment with unexpected ingredients, as they can elevate your charcuterie board to new heights, leaving a lasting impression on your guests.

Oct 13 2023
22

Foris Extraordinary Meats: Where Flavor and Family Converge

By | Appetizers, Beef, Catering, Charcuterie, Gourmet, Hors d'oeuvre, Meats, What Chefs Want

In the heart of Columbus, Ohio, Foris Extraordinary Meats is more than just a business. It’s the result of a genuine love for great food and a shared family endeavor that has taken the form of creating exceptional sausages and cured meats. We had the pleasure of sitting down with Duncan Forbes, Foris Extraordinary Meats Salami Monger, to talk about how they got started, how they source and create unique cured meats and what really excites chefs (and retail consumers!) about their products. I dare you to read this without wanting to try each and every one of these products!

Can you share the inspiration behind Foris Extraordinary Meats and your family’s love for food and craftsmanship that led to its creation?

Duncan: “Absolutely. Well, we joke that it’s my brother’s fault. He was a chef for about 10 years in Columbus before we started the company. He developed an interest in cured meats along the way, was working at a couple of kitchens where the chef there was also dabbling. He bought a refrigerator off Craigslist for $150, converted it into a dry curing chamber in his apartment’s mudroom, and started tinkering at home, making bacon, salami, and other cured meats.”

How did you and your mom join the venture?

Duncan: “My mom and brother initially started the company, and I joined about a year later. It all started with conversations over cocktails, as my mom was looking for a change in her career. She wanted to work with James, my brother, and help him start the company. I got involved later, primarily overseeing sales, marketing, and business development.”

Your background is quite different, involving managing experiences and even leading canoeing expeditions. How do these experiences contribute to your unique perspective at Foris Extraordinary Meats?

Duncan: “Oddly enough, all my experiences led me here, and the skill sets I developed works well for what we’re doing. My time in Amsterdam involved setting up an accelerator program for early-stage social enterprises, and that experience meshed with the startup ecosystem we entered when we began. The marketing experience I gained in Colorado and my involvement in sales components in various roles have all been beneficial.

Additionally, my family’s connection to the restaurant industry through our wine distribution company laid the foundation for our interest in restaurants. My grandfather started a wine distribution company in Cleveland, which my father and uncle owned and operated for years, so we grew up alongside the restaurant industry.”

Foris Extraordinary Meats emphasizes the use of locally sourced pork from small Ohio family farms. Can you tell us more about your sourcing practices and why supporting local is essential to your brand?

Duncan: “We source 95% of our ingredients from within a two-hour drive of Columbus. This approach is akin to the concept of ‘terroir’ in winemaking, where the local environment influences the product’s quality. Sourcing locally ensures that all our ingredients, from spices to meat, work harmoniously. It’s also about supporting local businesses and economies while being mindful of our carbon footprint, especially as we expand our reach.”

Your collaboration with other local makers, such as beer and wine, sets you apart. Can you tell us more about these collaborations?

Duncan: “We wanted to use more unique, interesting ingredients to distinguish our offerings rather than just creating another genoa or salami. We wanted to put our stamp on it and that’s where James’ creativity as a chef really shines.

Collaborating with local makers is a key aspect of our products. For example, our Lupo Salami is incredibly unique, combining Russian Imperial Stout and Mexican mole seasoning, creating a distinct flavor profile. The most common reaction when someone tries it is, ‘I’ve never had anything like that’ and that’s how we know we’ve done something right.

The cheese we use in our No. 1 Salami comes from a local dairy, and the wine is sourced from Northeast Ohio. What also makes us different is that we use fresh ingredients—like hand-chopped sage and freshly ground black peppercorns—instead of pre-made spice blends that have been sitting on shelves for years.”

What should chefs know about using Foris Extraordinary Meats products in their dishes?

Duncan: “Don’t be afraid to think outside of the charcuterie board. There are so many ways to use our products. For example, look at our Hoguera Spreadable Chorizo. It has a high fat content, a LOT of flavor and a little goes a long way, so you don’t need to use very much of it. It is great with seafood like mussels or clams and is great to add to a sauce or to use as a flatbread topping.

Our primary differentiator is flavor. Our use of fresh, high-quality ingredients results in superior flavor and freshness. Chefs should know that a little goes a long way with our products. Even though they might be slightly more expensive, they don’t need to use much to make a significant impact. Additionally, our products require less labor, which can balance out any cost concerns.”

Foris Extraordinary Meats is a testament to the dedication to quality, local sourcing, and creative flavors. Duncan’s insights have given us a glimpse into how their family’s passion and diverse experiences have shaped their exceptional products. Duncan is happy to ship samples through What Chefs Want for chefs who are interested in trying the product and he always concludes his calls with an open invitation for chefs to visit their production facility in Columbus.

Find These Items at What Chefs Want

Hoguera Spreadable Chorizo (Item #95069) – 2021 Good Food Awards Finalist! – Best enjoyed on a baguette or added to a favorite Spanish recipe, their Sobrassada hits your tongue with a sultry surprise and fiery finish. Mixed with Hot Paprika, Chipotle and Cayenne, all from North Market Spices (Columbus, Ohio)

Tripel Pigs Salami (Item #03920) – Our most traditional salami with an American twist, subtly flavored with Tripel from Combustion Brewery & Taproom (Pickerington, Ohio).

Fino Salami (Item #03923) – This Finocchiona-style salami is a delicate balance of ground fennel from North Market Spices (Columbus, OH) and minced garlic.

Lupo Salami (Item #03924) – Deep, dark and mysterious, from the furthest reaches of the wild: A Russian Imperial Stout meets Mexican Mole to create a rich, globe-trotting flavor in this collaboration with Wolf’s Ridge Brewing

Rojizo Chorizo (Item #03922) – An intriguing fusion of European traditions and flavors from the Southern hemisphere like Hot Paprika, Cayenne and Chipotle, all from North Market Spices (Columbus, OH). But don’t be afraid, the flavor is stronger than the heat!

Zin Salami – (Item #94066) Where Wine Country meets North Country, we blend old-vine California Zinfandel with premium Ohio pork and seasonings, to create a robust flavor with notes of blackberry and hints of garlic and black pepper, in collaboration with Zanon Wines (Columbus, OH).

No. 1 Salami (Item #03921) – North Country’s richest and creamiest salami, boldly flavored with cheese from Blue Jacket Dairy (Bellefontaine, OH), Chardonnay from Debonnne Vineyards (Madison, OH), chopped garlic and fresh sage.

Herbed Wagyu Bresaola (Item #94498) – 2022 Good Food Awards Winner! Ohio-raised Wagyu Beef eye of round, delicately flavored with a blend of aromatic herbs and spices. Traditionally sliced very thin and served with a drizzle of olive oil, lemon juice and fresh ground pepper.

Coffee Bacon (Item #00459) – With hints of coffee and a mouthwatering sweetness, no breakfast is complete without their signature bacon, seasoned with ground coffee, brown sugar, salt & pepper.

Sep 14 2022
5

Item of the Day:  Bavarian Pretzels

By | Appetizers, Asian, Asian Cuisine, Catering, Chef's Feed, Hors d'oeuvre, Item of the Day, What Chefs Want

Bavarian Pretzel Sticks

Oktoberfest begins Saturday, September 17th!

Save time with this ready-to-go pretzel stick. Multiple heating options enable you to offer this artisan item with limited equipment. Perfect for an easy German-themed appetizer. These pretzel sticks are soft and sweet, with an earthy rye exterior. 

7-7.5 Inches Long

Kosher

Coarse Salt Included

Hand-Scored

Item 14604 – 72/2.4 oz Case 

*Not available in all regions – see website or app for more information.

Aug 23 2022
4

Item of the Day:  Mini Lotus Buns

By | Appetizers, Asian, Asian Cuisine, Catering, Chef's Feed, Hors d'oeuvre, Item of the Day, What Chefs Want

Mini Bao/Lotus Buns

Being a chef is hard. Let us help – these pre-made lotus buns are a delicious time saver.

These Asian-inspired miniature steamed bun are perfect for sweet or savory applications.

Fill with spicy chicken, pork belly – endless possibilities. Don’t forget the pickled carrots and mooli!



Vegan, contains wheat and soy.

0.8 oz per piece.

Kabob Brand / MFG Code: K0909

Great item for parties and catering!

Item 90664 – 192 Ct Case 

*Not available in all regions – see website or app for more information.

Aug 22 2022
2

Item of the Day:  Salmon Sashimi

By | Appetizers, Catering, Chef's Feed, Hors d'oeuvre, Item of the Day, Japanese, Seafood, What Chefs Want

Salmon Sashimi Kits

 The origins of Sashimi are shrouded in mystery but the art has been passed down for centuries. Now, with Wixter’s Salmon Sashimi Kit, you can join in this rich culinary tradition. With expertly sliced Norwegian Salmon (known as Sake in Japan), umami-packed soy sauce, and spicy wasabi, we’ve assembled the three ingredients that make up this simple but elegant dish. You can garnish it to your own tastes and delight guests at your next dinner party or begin your at home feast with the perfect bite.

Three individually-sealed, 4 ounce portions of sliced frozen Norwegian Salmon Sashimi, plus three packets of soy sauce and wasabi for a whole meal solution.

Great for retail or a ready-to-go item for parties and catering!

Item 26406 – 20x12oz Packs (15lb Case)

*Not available in all regions – see website or app for more information.

Aug 16 2022
2

Item of the Day:  Ghyslain Macarons

By | Catering, Charcuterie, Chef's Feed, Desserts, Gourmet, Hors d'oeuvre, Item of the Day, What Chefs Want

Ghyslain Macarons

 

Perfect for the upcoming catering season!

These carefully made, hand-crafted macarons provide a welcome splash of color before they melt in your mouth. Each flavored macaron is filled with a delectable ganache. Flavors include chocolate coffee, fleur de sel bourbon, orange praline, passionfruit coconut, pistachio strawberry and raspberry chocolate. Gluten-free. 

Item 95796 – 150 Ct Case

*Not available in all regions – see website or app for more information.

Aug 12 2022
2

Item of the Day:  Wixter Cooked Shrimp

By | Appetizers, Catering, Charcuterie, Cheese, Chef's Feed, Hors d'oeuvre, Item of the Day, Seafood, What Chefs Want

Wixter Cooked Norwegian Shrimp – Item 24152    

 

Perfect for the upcoming catering season!

Wixter’s succulent, white Shrimp are wild-caught and frozen at peak freshness. In fact, we are one of the few companies that do not add preservatives -including sulfites and phosphates – to its Shrimp. Providing 16 grams of protein per serving, as well as 30% of your daily value of calcium, Wixter’s sustainably sourced Shrimp are meeting the demand for America’s most popular seafood. Whether it’s an Etouffee, Shrimp cocktail, scampi, or your family’s favorite recipe, these American Shrimp are perfect for breakfast, lunch, or dinner.

Item 24152 – 9 LB Case    

Aug 11 2022
4

Item of the Day:  Goat Cheese & Honey Phyllo

By | Appetizers, Catering, Charcuterie, Cheese, Chef's Feed, Hors d'oeuvre, Item of the Day, What Chefs Want

Goat Cheese & Honey Phyllo – Item 02873    

 

Perfect for the upcoming catering season!

 The sweet flavor of wild clover honey paired with a fresh goat and cream cheese blend, wrapped in buttery phyllo pastry and brushed with a brown sugar crumble. Great for passed hors d’oeuvres and dessert plates. Contains soy, milk, and wheat. Requires baking for 4-6 minutes.

Item 02873 – 200 CT Case   

Aug 10 2022
2

Item of the Day: Pinewood Boat

By | Appetizers, Catering, Cheese, Chef's Feed, Hors d'oeuvre, Item of the Day, Paper / To-Go, What Chefs Want

PETITE PINEWOOD BOAT 5.5X3.2 – Item 98198    

 

Perfect for the upcoming catering season!

Great for displaying a variety of items, our boat shaped bowls are an elegant way to make a statement at any event. Available in various sizes, they are multi-purpose and can be used either as a serving dish or food display. Made of pinewood they are biodegradable and disposable.

PINEWOOD BOAT W06 – SIZE: 5.5X3.2

*We offer a variety of different sizes 2.8″x2″ up to 8.7″x4.1″

Item 98198 – 50 CT Pack