Check out our new items this week – we’ve added haddock fillets, turkey breast, sorbet, veggie strips & sticks, and jumbo toilet tissue.
Fresh Summer Produce Recipes for RestaurantsAugust 2, 2021
Keeping 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 recipe…
Healthier Dining Habits Drive Menu InnovationJuly 12, 2021
Health 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.
Chef’s Spice Rack: Jamaican Jerk SeasoningNovember 24, 2020
Jamaican Jerk Spice is a mixture of All Spice, Garlic, Onion, Sugar and Chili Peppers; together they create a distinct fragrant flavor with a chili pepper after punch.
New food service products from Tampa Maid, Simplot and Red E’ MadeJuly 20, 2020
This week we’ve added 5 new items to our inventory including shrimp popcorn, roasted sweet potatoes, roasted red peppers and more…
Easy BBQ Products for Restaurants & FoodserviceMay 28, 2020
Create, supplement or simplify BBQ takeout with premium, prepared products designed to reduce labor while delivering authentic customizable flavors
Chef’s Pantry: Spaghetti SquashJanuary 15, 2019
When 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.
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…
Save the Vegetable ScrapsDecember 4, 2018
Most of us look at carrot ends/peelings, celery pieces, onion tops or the first slice of a tomato as a scrap suitable for the garbage. I however, call them the building blocks of flavor, and when treated properly and managed effectively can save you money.
Chicken Fried PorkOctober 18, 2018
Large breaded pork cutlet served with serrano chili cream gravy, garlic mashed potaotes and secret weapon grilled vegetables.
Seared Snapper RojaSeptember 24, 2018
Pan-seared red snapper topped with salsa roja on a bed of roasted summer vegetables with secret weapon sauce and garlic mashed potatoes.
Seared Cauliflower SteakSeptember 20, 2018
Fresh Kalbi marinated and seared cauliflower grilled until tender and served on a bed of greens. Finished with Ken’s Boom Boom Sauce and cilantro.
Tasty TotsAugust 16, 2018
A healthy, kid-friendly alternative to traditional “fried” potatoes, Tasty Tots are a combination of sweet potatoes, garbanzo beans and cinnamon that come together to form a unique, delicious dish. A great addition to any menu!
White Meat Chicken WrapAugust 13, 2018
All natural white meat chicken, served on a sun dried tomato wrap, topped with fresh arugula with a side of fresh, seasonal fruit.
Chicken & Biscuits Pot PieAugust 13, 2018
Create comfort food on the quick with buttery biscuits, fresh chicken and a vegetable medley baked in a creamy base. An easy alternative to more elaborate chicken pot pies, with only 5 ingredients this dish is a quick win.
Grilled Vegetable & Pesto PizzaJune 26, 2018
A vibrant grilled vegetable medley on layer of sun-dried tomato pesto sauce. Decadent and healthy, this flavor pizza is a great vegetarian feature! Serves: 1 pizza INGREDIENTS 1 red bell pepper item #12579 1 green bell pepper item #26110 1 red onion item #26385 1 yellow squash item #16021 1 eggplant item #77641 1 cup ricotta cheese item #179 1 cup […]
Oodles of NoodlesJune 19, 2018
This colorful, whole-wheat pasta dish is accented with grape tomatoes and Swiss chard, and delicately flavored with basil and garlic. Students will love this fresh oodly-noodly delight.
Chicken Parm Sandwich with Italian Roasted VegetablesMay 18, 2018
Students will go crazy over this healthier take on the classic chicken Parmesan dish. Loaded with flavor filled vegetables, and topped off using a savory marinara sauce, this dish is a budget friendly way to spice up your menu.
Golden Barbecue Chicken SkewerFebruary 21, 2018
Savory chicken skewers marinated in lemon vinaigrette and cooked over an open flame. Savored slowly, but most likely devoured, this dish has healthy, fresh and seasonal appeal on a stick! Try offering your customers a choice for the number of skewers they want, or skip the couscous and menu them as an appetizer.
Sriracha Glazed Pan Roasted VegetablesFebruary 15, 2018
A fresh and fiery side with a hint of garlic! This upscale vegetable medley pleases with a kick of Sriracha glaze. Featuring a trendy ingredient, it’s quickly prepared fresh and reads great on menus or specials board. Perfect as a side or in a spicy vegetarian dish with mixed rice or quinoa blend.
Southwestern Grilled CheeseFebruary 13, 2018
A vegetarian option that carnivores will crave too! Give your customers a bold ‘n toasty sandwich unlike any other with a helping kick from Ken’s! In this simple masterpiece Boom Boom Sauce and black bean corn salsa meet up for a grilled cheese that has serious Southwestern flair!
Episode 18 – 12 New Products, New England Produce News, Veggie Perceptions, There’s Coffee in the Cocktails, and More!June 15, 2017
In 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, 2017
It’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.