Category

Products

Jan 20
0

Item of the Day – Springer Mountain Farms Whole Chickens

By | Chef's Feed, Item of the Day, Products, What Chefs Want | No Comments

Springer Mountain Farms

Whole Chicken

Item 18267 – 10 count case

Springer Mountain Farms is a family-owned business nestled in the hills of the Blue Ridge Mountains with over 50 years experience in raising chickens.
We exercise great care in all that we do, and our dedication to providing our chickens with a quality of life and healthy diet results in a healthier, more delicious chicken for our customers. All Springer Mountain Farms chickens are responsibly raised on a high quality diet of pesticide-free, American-grown grains, without antibiotics, hormones, steroids or animal by-products -EVER!

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Jan 17
0

Item of the Day – Mirin Rice Wine

By | Chef's Feed, Item of the Day, Products, What Chefs Want | No Comments

Mirin Rice Wine

Item 90098 – 60 oz. bottle

Item 99659 – 6/60 oz. case

Quintessential to all Japanese cuisine, Tsuki Suiji-Mirin is an    
indispensable ingredient providing the foundation to many culinary creations. Dark Gold in color, Suiji-Mirin has a rich aroma of sake and delicate sweetness. The all-natural amino acids enhance flavor, while the alcohol accelerates flavor absorption. From glazing to sauces to stir-fries & marinades, Suiji-Mirin can be used to elevate or mellow.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Jan 15
0

Item of the Day – Bonito Flakes

By | Chef's Feed, Item of the Day, Products, What Chefs Want | No Comments

Bonito Flakes

Item 94020 – 6/1 lb. case

Item 90002 – 1 lb. bag

Katsuobushi, or Skipjack Tuna is filleted into 4 loins, simmered for couple of hours, de-boned, rubbed with fish paste and then smoked for about a month. Each loin is then elegantly shaved down to create a perfect shape and is sprayed with a mold similar to Koji. The finished loins spend the next 6 months cycling between the humid  fermentation room and the dry sunlight. Once complete, it is packaged whole or shaved. Katsuobushi is a fundamental and critical ingredient across all Japanese cuisine. It can be found in soup stocks (Dashi), salads, dipping sauces, marinades, rice dishes, sushi and is often used as a garnish.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Jan 14
0

Item of the Day – Haku Smoked Shoyu

By | Chef's Feed, Item of the Day, Products, What Chefs Want | No Comments

Haku Smoked Shoyu

Item 03321 – 750 ml

Origin: Kyoto Prefecture, Japan
                                   
A truly rare and unique ingredient from Kyoto      
prefecture. Haku Smoked Shoyu is first traditionally brewed      
preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu, aged 12 months. After aging, the master craftsmen meticulously follow a cold-smoking process unique to the Haku family, exclusively using Mizunara hard wood, a type of Japanese Oak, which bears a beautiful, lively, but delicate smoke flavor. Typically used in moderation as a finishing shoyu, Haku Smoked Shoyu delivers a uniqueness and complexity desired by today’s most discerning chefs.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Jan 13
0

Item of the Day – Red Miso

By | Chef's Feed, Item of the Day, Products, What Chefs Want | No Comments

Red Miso

Item 90019 – 2 lb.

Namikura Aka (Red) miso is classified as a “red miso” due to being aged for at least 6 months and also by using less rice and more soybeans in its production. The longer miso ages, the darker and stronger is becomes. Miso is a fundamental core ingredient across all of Japanese Cuisine and Namikura Aka Miso is a standout example.
Namikura Miso Co is a family-owned, 5th generation producer that is highly regarded throughout Japan for its incredible depth of flavor and superb texture. The family prides themselves on being involved in every level of production, from hand selecting local ingredients all the way through to packaging.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Sep 11
0

New Items!

By | Chef's Feed, Products, What Chefs Want | No Comments

Hammons Black Walnuts

Item 95328 – 1 lb
Item 98876 – 35 lb case

Mancini Pasta

Top-quality pasta made from freshly ground durum wheat grown in central Italy.
Item 95624 – 3/6.6 lb case
Item 95625 – 6.6 lb bag

Tcho Chocolate

68% – Item 92161 / 10683
68% Fruity – Item 92159 / 10682
81% – Item 92163 / 10681
53% – Item 92158 / 10679

Gochugaru Pepper Flakes

Gochugaru flakes are made from the Gochu chilis.  Used in Korean dishes such as kimchi and bullgogi.  Slightly smoky with sweet heat.
Item 97102 – 100 gram

Hiramasa Fillet

Nice alternative to Hamachi for sushi and sashimi.
Item 10563 – Frozen 3 lb avg. / 20 lb case

Bakery by Frothy Monkey Bagels

Frothy Monkey bagels have the perfect balance of flavor and texture.
Plain – Item 97925 case / 90449 sleeve
Everything – Item 97926 case / 94052 sleeve
Whole Wheat – Item 10569 case / 10570 sleeve
Blueberry – Item 10574 case / 10577 sleeve
Cinnamon Raisin – Item 10574 / 10575 sleeve
Gruyere & Black Pepper – Item 10578 / 10579 sleeve


Bahia de la Concha Anchovies

From Northern Spain

White (Boquerones) – Item 27782 – 1 kg pack

Brown – Item 95004 – 900 gram pack

Muse + Metta Kombucha

Brewed and founded in Chattanooga, Tennessee, Brewed with fruits, flowers and herbs harvested at their peak of freshness.
Blueberry Lavender – Item 04771
Nettle Lemon Ginger – Item 04772
Mango Chili – Item 04773
Nude – 04774
Peach Yarrow – Item 04775
Pineapple Basil – Item 04776

Capriole Wasabi Chevre

Item 22514 – 8 oz log

Cava Rose Vinegar by Pons

Item 97328 – 17 oz bottle
Item 98920 6/17 oz case

Apple Cider

From Starlight, Indiana
Item 93701 – 1 Gallon

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Our Brands