Category

What Chefs Want

Jul 12 2021
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Item of the Day: Mont St. Francis Goat Cheese from Capriole Farm

By | Cheese, Chef's Feed, Item of the Day, Local, Local and Specialty, What Chefs Want

Mont St. Francis Goat Cheese

Mont St. Francis was named for a nearby Franciscan retreat and was first made in 1994 when there were few American washed-rind cheeses. Cheeses like the rustic, stinky Mont originated in monasteries across Europe and were traditionally washed in brine or beer. Capriole finishes theirs in Monnik Beer Company’s His Dark Materials stout to enrich its funky, pungent flavor with a sweet, smoky finish. They are “texture-proud” at Capriole, and the semi-firm, extra fine texture of this cheese is perfectly matched to its hearty flavor and beefy nose.

Item 91113 – 1 lb. wheel

Jul 09 2021
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Item of the Day: Paddlefish Caviar

By | Chef's Feed, Item of the Day, Seafood, What Chefs Want

Paddlefish Caviar

The American Paddlefish, lives in the slow-flowing waters of the Mississippi River, Missouri River, Yellowstone River, Ohio River and Oklahoma River systems and was historically found in the Great Lakes. The American Paddlefish is one of the largest freshwater fish in North America. 

Raised in Kentucky and hand packed for freshness, Kentucky Spoonfish Caviar is uncommonly mild and flavorful with rich luscious bright berries. A favorite with some of America’s best chefs. 

Item 48711 – 2 oz. each

Jul 08 2021
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Item of the Day: Wixter Chilean Seabass

By | Chef's Feed, Item of the Day, Seafood, What Chefs Want

Wixter Chilean Seabass

Each 12 oz. package contains two individually-sealed, 6 ounce portions of raw, frozen, skinless and boneless Chilean Sea Bass. 


Did you know that before 1977 Chilean Seabass was known as Patagonian Toothfish? Marketers changed the name to make it more appealing, and gourmands learned that this white, flaky Codfish is delicious no matter what it’s called. Because of its high oil content, Chilean Seabass is versatile in the kitchen and remains one of the healthiest options for seafood. Wixter’s Chilean Seabass is exclusively sourced from producers that meet the highest international sustainability standards. This is extremely important for preserving wild stock of this deep-sea delicacy, which is caught along the continental shelves in the southern oceans.

Item 24132 – 12/12 oz. case

Jul 02 2021
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Item of the Day: Chorizo Iberico Salami

By | Appetizers, Beef, Charcuterie, Chef's Feed, Gourmet, Ham, Item of the Day, Local, Local and Specialty, Meats, What Chefs Want

Chorizo Iberico Salami

The classic Spanish smoked paprika rubbed dry-cured salami gets an extra dose of flavor. This is no run-of-the-mill chorizo. It’s made from the legendary Iberico breed of Pata Negra (black-hoofed) pigs, a breed famous for its high-quality intramuscular fat, which makes the meat prized for its buttery, melt-in-the-mouth flavor and texture. With a great flavor and amazing texture.

Item 95028 – 4/3 lb. case

Jul 01 2021
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Item of the Day: Toscano Salami from Molinari & Sons

By | Appetizers, Beef, Charcuterie, Chef's Feed, Gourmet, Ham, Item of the Day, Local, Local and Specialty, Meats, What Chefs Want

Toscano Salami from Molinari & Sons

A tangy all pork salame, coarsely chopped with traditional flavor and stuffed in E-Z peel casings.


Producer Bio: P.G. Molinari is a name that has meant excellence in Italian salame and sausage for over 100 years. Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco. Through four generations, the Molinari family has provided Americans with the finest in salames and Italian sausages of all types. As a family-owned business, P.G. Molinari and Sons continues the tradition of quality products and service.

Item 95030 – 5 lb. avg.