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.
The Basics of ChowderFebruary 13, 2023
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.
Baked Haddock with Corn and OreganoJanuary 17, 2023
Chef Tim transforms baked stuffed haddock with a few simple ingredients; butter, corn, and oregano for a deliciously creative twist that’s as easy to prepare as it is delicious.
Morel Waffle Mash Stacker with Shrimp, Scallops & LobsterJune 1, 2022
A roasted garlic mashed & morel waffle, stacked with seafood and white wine cream sauce – the perfect brunch.
How to Make Seafood Feel Like a New ConceptJune 1, 2022
The real key to enticing patrons to purchase seafood from the menu is ultimately the same as what brings them into a restaurant in the first place: foods and flavors they can’t replicate at home.
Chef Tim’s Slammin’ Salmon RecipeFebruary 2, 2022
What makes this salmon recipe absolutely slammin’?! A unique and flavorful preparation, it’s the perfect platform to showcase delicious healthy salmon on your menu.
Ocean Horizons® Atlantic Salmon PortionsJanuary 3, 2022
NEW – Ocean Horizons® Atlantic Salmon Portions. Farm-raised Atlantic salmon is known for its mild flavor, consistent red-orange color, moderately high oil content and consistent supply which lends itself to virtually any cooking technique.
New food service products from Steve’s Snacks, Sunny Fresh, Morse’s and moreJanuary 27, 2021
This week we’ve added 6 items to our inventory including; classic whoopie pies, pollock, yeast, pickled beets and K-12 breakfast items.
Lemon Mojo BBQ ScallopsAugust 17, 2020
Lemon vinaigrette and citrus chipotle bbq sauce provide the perfect combo of sweet and sour needed to create this tasty Caribbean classic.
New food service products from Carla’s Pasta, Chef’s Label and FPIFebruary 26, 2020
This week we’ve added 4 new items to our inventory including coconut butterfly shrimp, instant cheese sauce mix, ranch dressing pouch mix and more…
New food service products from It’ll Be Pizza & Captain FredFebruary 12, 2020
This week we’ve added 3 new items to our inventory including cauliflower pizza crust, fried clam strips and more…
Caribou ShrimpNovember 6, 2019
Tender 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.
Mussels in a Bread BowlOctober 8, 2019
More often than not mussels are generally served with a couple thick planks of toasted bread used for sopping up the juices from the cooking process… also known as broth diving.
Za’atar Grilled Ribeye & Lobster Cream CornJuly 12, 2019
This unique twist on surf & turf is sure to please your most discerning guests. Featuring a unique dry rub that brings great depth of flavor, sweet corn and tender lobster.
New food service products from Smithfield, Highliner, Farmland & HoffmasterFebruary 20, 2019
This week we’ve added 12 new products to inventory including pappardelle pasta, French fries, country fritter chicken tender loin and more…
Cheez-It Crusted Pollock FilletsJanuary 21, 2019
Pollock fillets, dipped in crushed Whole Grain Cheez-Its and grated Parmesan. A fun dish that packs in bold cheese flavor and is sure to please even the pickiest of eaters.
Fish and Chips with Serrano AioliDecember 21, 2018
Battered fish fillets served with fries, coleslaw and homemade serrano chili aioli.
Wok Seared CalamariDecember 14, 2018
Seared calamari rings and tentacles, soaked in rice wine, fried in peanut oil with sliced baby corn, scallions, peppers coated in Kogi secret weapon sauce.
Fried Oyster BLTDecember 13, 2018
Fried oysters on a toasted crostini. Topped with Kogi garlic serrano sauce, bacon, tomato and microgreens.
Secret Weapon Jumbo ScallopsDecember 11, 2018
Jumbo sea scallops pan seared glazed with secret weapon sauce served on a bed of garlic spinach.
Broiled Clams with Saffron & SausageDecember 4, 2018
There is something to be said of the simplicity of a good broiled clam dish. Many chefs render there own renditions of this traditional age old classic dish…
Clam Rolls Two WaysNovember 14, 2018
Chef Tim, and Adam Robinson from Island Made Ocean Clams are cooking up two variations of a New England favorite – clam rolls! One sorta traditional and one… naan traditional. The rich, clean, ocean flavor of these clams offers a top-quality dining experience for even the most discerning seafood & clam lovers.
Island Made Clams LinguineNovember 1, 2018
This is a fun twist on the traditional clam’s linguine of old. Unlike the classical recipe’s use of chopped clams we’ve incorporated fresh hard-shell clams from Island Made Clams, which give you a taste of the deep Atlantic waters from which they came.
New food service products from Cortona, Highland Market, Pillsbury and Flowers BakeryNovember 1, 2018
Holy macaroni! This week we’ve added 33 new items to our inventory including all different kinds of pasta, pizza dough balls, large white eggs and more…
Island Made, Maine Ocean ClamsOctober 24, 2018
Premium quality and highly sustainable, Island Made Ocean Clam are harvested from Maine’s cold, nutrient-rich waters. These clams thrive approximately 5 to 12 miles off-shore in depths of 240 to 400 feet or more.