Category

Local and Specialty

Oct 17
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 16
0

Item of the Day – Popcorn Rice

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

Cajun Country Popcorn Rice

Item 98338 – 20 lb bag
Cajun Country popcorn rice highlights rice varieties grown in Louisiana that have fragrant qualities. The rice is very popular because of its unique taste and aroma. It adds a warm essence and lively character to any dish. Popcorn rice is a long grain and can be enjoyed with any recipe. We especially love to accompany it with red beans.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Oct 15
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
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

Oct 11
0

Item of the Day – Eco Plate 6″ Ripple Edge Plate

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

Eco Plate 6″ Fiber Ripple Edge Plate

Item 99055 – 1000 count
                                 
               
Origin: World Centric
                                
Dimensions: Depth: 0.4″ Width: 6″
                                 
Product Details: Eco-friendly plate made from wheatstraw fiber.  Wheatstraw is not only an annually renewable resource, but it can also be turned into products normally made from plastic or paper.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Oct 10
0

Item of the Day – Eco Plate 10″ Square Plate

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

Eco Plate 10″ Square Plate

Item 99557 – 250 count
                                 
               
Origin: Eco Products 
                                 
Dimensions: Length: 10″ Width: 10″
                                 
Product Details: A stylish alternative to traditional paper or  
polystyrene plates, these 100% compostable plates are made from sugarcane fiber.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Oct 09
0

Item of the Day – Verterra 4″ Bowl

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

Verterra 4″ Bowl

Item 98236 – 600 count
                                 
               
Made from 100% renewable sources, VerTerra is BPIcertified compostable. No trees or plants were cut down. Completely chemical-free. Stands up to hot foods, liquids, short bakes in the oven and microwave reheat. Lightweight, yet strong. Won’t impart taste.  Size is goo for tastings, ice cream, single servings.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Oct 08
0

Item of the Day – Eco Plate 10″ 3-Compartment Plate

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

Eco Plate – 10″ Fiber

3 Compartment Plate

Item 99054 – 700 count
Origin: World Centric
Dimensions: Depth: 1.1″ Width: 10.3″  
Eco-friendly three-compartment plate made from    
wheatstraw fiber. Wheatstraw is not only an annually renewable resource, but it can also be turned into products normally made from plastic or paper.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Our Brands