This week we added White Cheese Sauce, New England Clam Chowder, Fresh Cooked Lobster Meat, Sheeted Pizza Dough, and Iced Tea Pouches.
Chef Tim takes chowder one step further with the addition of one simple ingredient, creating a item for you menu and adding additional profit to your bottom line. In this quick video you’ll see how to transform your existing chowder into hearty revenue with biscuit dough.
In this video recipe, I’ll demonstrate the basic steps of preparing a delicious chowder, from which you can derive your creative variations. We also stock a fantastic variety of premium chowders which you can take to the next level with a few finishing touches.
The season of hearty fare and soups is upon us, and so to is the need for us to come up with fun creative dishes to match the seasonal appetite changes of our guests.
This week we’ve added fresh Seafood Chowder from Kettle Cuisine. Featuring haddock, shrimp, scallops, clams, tender potatoes and minced carrots in a roux-thickened seafood stock with light cream and tangy Monterey Jack cheese.