Acquerello – The Tastiest, The Richest, The Healthiest
It’s the tastiest because it’s the only rice whitened with a helix, a gentle method which leaves the grain intact.
It’s the richest because it is aged for at least one year in refrigerated silos. Starch is more stable and flavor enhanced.
It’s the healthiest because thanks to a patented process the rice germ is absorbed in the grains, giving them all the nutritional values of brown rice.
A short-grain, pearl-like Italian white rice which is high in starch. Arborio rice forms the foundation of the dish risotto.
From Alfresco: “We use only the best, hand-picked ingredients, perfected recipes, detailed processes and customized, handcrafted Italian pasta machines to make our pasta. We hold our products, people and facilities to the highest standards for safety, consistency, performance and taste.”
Alfresco Pasta uses only unbleached, naturally aged flour in our recipes. The unbleached flour has a rougher texture, and a darker color. The natural aging helps develop the gluten and produce a better pizza crust.
TO USE:
1. Thaw dough slowly in refrigerator before use. This process is called ”cold fermentation”, and we recommend 3-5 days at 38-42 degrees F for the perfect crust, although 24 -48 hours will work fine. This gives the yeast time to react with the sugars and produce very good gluten structure as well as a delicious flavor. Keep in mind fermentation that goes beyond 5 days is not ideal, as your dough will begin losing its ability to rise properly.
2. Remove dough from refrigerator and proof at room temperature or in a proof box until dough rises. Dough can be proofed in the morning for lunch service, and early afternoon for dinner service.
3. Roll Dough to order, score with a dough docker if needed and bake immediately.
4. We recommend rolling the crust thin, but a medium to thick crust will yield good results as well. 5. Adjust your oven temp accordingly until you achieve a crispy outer crust, with a pillow-like, chewy interior.
Berry Beef, named after poet and agrarian philosopher Wendell Berry, is committed to good animal and land stewardship, and to farmers getting paid a livable wage for their hard work. Our dry-aged Angus beef is raised and processed humanely in Henry County, Kentucky. Our farms raise animals on grass and finish them on grain according to standards set by the Berry Center.
Item 26695 – 2/5 Lb Case
I dislike the thought that some animal has been made miserable to feed me. If I am going to eat meat, I want it to be from an animal that has lived a pleasant, uncrowded life outdoors, on bountiful pasture, with good water nearby and trees for shade.”
Black Hawk Farms is a fourth generation family farm in Western Kentucky. Their cattle are traditionally born and raised on pasture and then grain-finished using white corn, rye hay and soft red winter wheat – that they grow on their farm, free of antibiotics or hormones.
They use an eco –friendly compost barn which eliminates any negative impact to the environment. The compost barn utilizes sawdust from a local saw mill combined with what would become animal waste to create a superior mulch-like organic fertilizer that is then recycled on the farm.
This Kentucky Proud product is changing the way cattle are raised East of the Mississippi and we are pleased to offer our customers a fantastic local beef option. Through this partnership we are able to eliminate about 1,000 miles of carbon footprint!
From Shuckman’s Fish Co. & Smokery – “Since we began in 1919, we have taken great pride in the high quality of the products we offer, and we prepare our gourmet smoked fish and caviar to the level of quality our customers have come to expect.”
Since its beginning, Gifford’s has focused on getting it right. Always dry-cured and hickory smoked, Gifford’s bacon has just the right amount of flavor. Smoked in the heart of Music City, Gifford’s has become known as the bacon of Nashville – a place that definitely knows its bacon. This bacon is life changin’!
What started as a passion project for Nathan Gifford has grown into a cult following of this special bacon. With his wife Nicole, Nathan began to cure and smoke meats for chefs, friends, and family. Today, Gifford’s bacon can be found on the menus at top restaurants throughout Nashville.
Item 24244 – 10 lb. case / 5/8″ cut, 12-14 slices per lb.
The slabs are marinated for days in dark maple syrup brine and double smoked to create hearty, thick-cut bacon that’s more boldly flavorful than you’d expect. We applewood or cob smoke our bacons at low temperatures lazily. As a featured ingredient in a savory signature dish or crisply seared on its own, our bacon is some of the best you’ll ever try.
Item 00778 – 10 lb. case / 16-18 ct. sliced per lb.
Since its beginning, Gifford’s has focused on getting it right. Always dry-cured and hickory smoked, Gifford’s bacon has just the right amount of flavor. Smoked in the heart of Music City, Gifford’s has become known as the bacon of Nashville – a place that definitely knows its bacon. This bacon is life changin’!
What started as a passion project for Nathan Gifford has grown into a cult following of this special bacon. With his wife Nicole, Nathan began to cure and smoke meats for chefs, friends, and family. Today, Gifford’s bacon can be found on the menus at top restaurants throughout Nashville.
Item 18569 – 10 lb. case / 5/8″ cut, 12-14 slices per lb.
Broadbent’s apple wood smoked bacon slabs are a pleasingly sweet, yet milder smoked bacon for an unforgettable flavor. This country bacon is dry cured and apple wood smoked.
Hickory smoked in their smokehouse using an old-fashioned wood stove, each slice of Benton’s bacon has a distinctive, full, country flavor. Approximately 10-11 slices per pound.
Started in 1947 in North Madisonville, Tennessee, Bentons Smoky Mountain Country Hams produces a variety of slow-cured hams and bacon using traditional methods.
