Category

What Chefs Want

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

Item of the Day – Rudi’s Gluten-Free Multigrain Bread

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

Rudi’s Gluten-Free

Multigrain Bread

Item 90704 – 8/18 oz Loaves

Origin: Rudi’s Gluten-Free Bakery 
                                   
Product Details: With so much new “yum” in every bite, this loafs a true Original. Discover the delicious taste of real bread that you deserve, now softer and fluffier.
14 slices per loaf.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Item of the Day – Pom Wonderful Pomegranate Juice

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

Pom Wonderful

Pomegranate Juice

Item 93719 – 48 oz jar

Item 99302 – 6 count case

Wonderful pomegranates are whole-pressed to capture polyphenol antioxidants from the rind, pith and arils. POM has potassium—an electrolyte that helps maintain muscle function. Every 8 oz serving packs as much as the average banana. Potassi-yum.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Item of the Day – Whole Brown Flax Seeds

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

Whole Brown

Flax Seeds

Item 93413 – 1 lb. bag

Item 98886 – 25 lb. case

Flax seed, also known as linseed, comes from the flax plant, which is cultivated for its seeds as well as its fiber. The seeds, which are a little larger than sesame seeds, are an excellent source of omega-3 fatty acids and are rich in dietary fiber and lignan. Used since ancient times, flax is renowned for myriad health benefits. This mixture is made up of a combination of brown and golden flax seeds.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Fresh, Sustainable Seafood!

By | Chef's Feed, Oysters, Seafood, Smart Catch, Southern Foods, What Chefs Want

 

American Red Snapper

Port of Chauvin, Louisiana

Item 71271 Whole 15-20 lb

Item 03386 Fillet

 

 

 

 

 

 

 

 

 

 

 

 

Sheephead

Ponce Inlet, Florida

Item 71219 Whole 3 lb avg

Item 03337 Fillet

 

 

 

 

 

 

 

 

 

 

 

Monk Tails

Massachusetts

Item 03468 1-3 lb avg

 

 

 

 

 

 

 

Swordfish

Manta, Ecuador

Item 48180 – Whole H&G 60-120 lb avg

Item 48126 – Loins

 

 

 

 

 

 

 

Grouper

Gulf of Mexico

Item 48049 Whole 10-20 lb avg

Item 48046 Fillet

 

 

 

 

 

 

 

 

 

 

 

 

Flounder

Item 48034 Whole 4-6 lb avg

 

 

 

 

 

 

 

 

Mahi Mahi

Ecuador

Item 48064 – Whole (H&G) 15-30 lb avg

Item 48060 – Fillet

 

 

 

 

 

 

Grouper Cheeks

Caribbean

Item 71130 – 50 lb case

Frozen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pompano

Item 48071 Whole 1-2 lb avg

Item 48171 – Butterflied

 

 

 

 

 

 

 

 

 

 

 

 

 

Miyagi Oysters

Southern Puget Sound

Item 49183 – 60 count bag 

 

 

 

 

 

 

 

 

 

Check out Cap’n Joe’s Catches of the Week for this week’s fresh seafood selections!

 

 

 

You can call or TEXT our Seafood hotline at 502-587-1505.

Have a question?  Get answers quickly from our seafood specialists.

Item of the Day – Italian Farro

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

Italian Farro

Item 93431 – 3 lb. bag

Item 93450 – 4/3 lb. case

In ancient Rome, farro was a staple food that provided the main source of nourishment for the Roman legions. It was so coveted that it was even used as a form of currency. While that might not still hold true today, it does remain one of the healthiest of the wheat species.   Farro is commonly used in traditional dishes, stews, casseroles and salads.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Item of the Day – Kenny’s Smoked Gouda

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

Kenny’s Smoked Gouda

Item 91924 – 1 lb. Block

Item 91923 – 14 lb. Wheel

Traditional farmstead Gouda, with an added smokiness for a bolder experience. Reminiscent of cold winter nights by the fire, this is creamy decadence. Smoky cheeses go really nicely with deep red wines and can add a really nice element when used in cooking. It is a vegetarian secret to add smoked cheeses to dishes to get that bacon-smoke flavor element. Try it in mac and cheese or grated over tacos or in burritos.

Follow us to be a What Chefs Want Insider!

InstagramFacebook

Item of the Day – Comeaux’s Andouille Sausage

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

Comeaux’s Andouille Sausage

Item 95163 – 1 lb pack

Andouille is a south Louisiana favorite for use in  gumbos, red beans and rice, stews, pasta dishes, soups and jambalaya. Comeaux’s andouille includes USDA pork, coarsely ground, seasoned, marinated, and stuffed in large sausage casing and hickory smoked to perfection. Our favorite snack is 1/4″ sliced andouille covered with a sweet barbeque sauce. Just heat and serve with a tooth pick. Ces Bon!

Follow us to be a What Chefs Want Insider!

InstagramFacebook