This week we’ve added turbinado cane sugar packets, non-dairy creamer packets, skin-on pub fries, three new battered veggie appetizers, and fresh cremini mushrooms.
Curry Zucchini Salad
October 18, 2021Itās a good idea to have a few go-to ingredients in your culinary arsenalāthe combination of the ingredients, and the resulting flavors in this dish, translate to fresh, all-season comfort food.
New food service items from Koch, Foster Farms & Lou Ana
September 23, 2021This week weāve added breaded chicken tenders, pancake sausage corn dogs and popcorn oil.
New Food Service Produce Items
September 10, 2021This week weāve added three different kinds of grapes ā cotton candy, gum drop & moon drop.
Fresh Summer Produce Recipes for Restaurants
August 2, 2021Keeping their interests peeked when it comes to menu design and product offerings is vital to your operation. Discover fresh inspiration for your menu with these unique video recipeā¦
Grill Blanched Green Beans with Mustard Aioli, Feta Cheese & Toasted Almonds
July 29, 2021This recipe features lightly charred, grill-blanched green beans dressed with mustard aioli and finished with Feta cheese and almonds. These aren’t the green beans you grew up with!
Marinated Mushroom Bruschetta with Cheese Curds & Grilled Ciabatta
July 23, 2021In this recipe we’re making fresh mushrooms magical! Marinating them for 24 hours to create a mouthwatering bruschetta.
Hand-Held Grilled Corn Caesar Salad
July 16, 2021Try these unique hand-held Caesar salads. Packed with flavor from grilled corn, Caesar dressing, Parmesan cheese, tomatoes, cilantro, and garlic.
Grilled Rainbow Carrots with Rosemary Goat Cheese, Pistachios & Honey
July 14, 2021In this recipe, weāre bringing out flavors by grilling our rainbow carrots, then weāre topping them with simple yet mouthwatering ingredients, transforming them into a deliciously unique side or farm-fresh appetizer.
Healthier Dining Habits Drive Menu Innovation
July 12, 2021Health has never been more important. The world is talking about coronavirus, how to prevent it, how to treat it, and the lifestyle diseases that worsen its effects. These conversations have reignited the need for healthful eating because it is one of the most important ways to improve our overall health and well-being.
Shishito Peppers Appetizer Idea
October 5, 2020Shishito peppers are a small Japanese (Eastern Asia) heirloom variety of pepper that are becoming more of a mainstream offering for both pub fare and fine dining platforms.
New food service products from McCain, King’s Hawaiian, Stonefire & McCormick
November 13, 2019This week we’ve added 12 new items to our inventory including sriracha seasoning, savory butter rolls, creamy peanut butter and more…
Food Service Recipe: Caribou Lasagna
November 8, 2019This gluten free rendition of lasagna was inspired by the Greek dish Moussaka. Much like lasagna, this dish is comprised of layers of potato, ground meats, eggplant and tomatoes.
Food Service Recipe: Caribou Shrimp
November 6, 2019Tender shrimp enveloped with crispy thin strands of local potatoes is sure to be a winner on any menu, winter, spring, summer or fall. As an appetizer or an entree Caribou Shrimp is a unique menu item with local flare.
Naked Cob… Corn off the Cob
May 6, 2019Although the corn kernels have been stripped away, the naked Cobb can still provide many layers of flavor. Personally, I’ve always used two easy fail-safe methods to extract every bit of flavor from the cob that can be used in other culinary preparations.
Caribou Russet Potatoes
January 31, 2019The Caribou Russet is a dual-purpose purpose, delivering classic russet flavors while working well in both mashed and fried offerings. The Caribou russet is also hearty, producing high yields with greater blight resistance and mid-season maturity.
New food service products from Orchard Splash & Caribou Potatoes
January 23, 2019This week we’ve added 2 new items to our inventory including apple juice and caribou russet potatoes…
Chef’s Pantry: Spaghetti Squash
January 15, 2019When cooked, the flesh of this unique squash can be forked away from the shell in strands similar in appearance to spaghetti. Spaghetti squash is an amazingly diverse eat that will without a doubt invoke your own creative twists.
New food service products from Packer, Dabesta Pizza and SC Johnson
May 23, 2018This week we’ve added 5 new products to our inventory including pizza dough ball, white lunch napkins, fresh basil and more…
New food service products from Hormel, Curly’s and Hoffmaster
March 29, 2018This week we’ve added 9 new items to our inventory including extra virgin olive oil, cooked pork carnitas, Korean beef barbeque and more…
New food service products from McCain, Farmland and Hoffmaster
February 28, 2018This week 8 new items have been added to our inventory including white corn meal, buffalo tater tots, blueberry pie filling and more…Ā
Webinar: Plat-Based Nutrition
February 19, 2018Making Plant-Based Eating Doable and Desirable in K-12 and Healthcare Webinar: Thursday, March 8, 2018: 2-3 PM Eastern. Attend this webinar to explore the growing trend of plant based diets and examine their nutritional adequacy in K-12 and Healthcare as well as visualize enticing ways to prepare veggie cuisine.
New food service products from Burger Maker, Turano and Royal
July 19, 2017This week we’ve added 6 new items to our inventory including fresh Asian style stir fry, blue nitrile powder-free gloves, brioche burger rolls and more…
Episode 18 – 12 New Products, New England Produce News, Veggie Perceptions, There’s Coffee in the Cocktails, and More!
June 15, 2017In this weeks episode of Dennis Knows Food we focus some of the spotlight on New England, with 3 of our 12 latest inventory additions coming from right here in Maine. We’re also putting some emphasis on produce, with Chris Webster, one of our Dennis Account Executives joining us for a discussion on “veggie perceptions.” Heating up alcohol sales with cold brew coffee and more!
Episode 11 – Food Show Recap, Frozen Veggies and Big Brother is… Fishing?
April 27, 2017It’s been a busy week! We’re doing our Podcast a day later than normal to allow for a little catch-up after our Food Show on Tuesday. This week we’ve got 5 new items to share, we revisit the discussion on sports drinks from last weeks podcast, highlight a new study on frozen vegetables and more.