Today in Foodservice Episode 8 – Summer Fun, Seafood & Smoked Stuff
Welcome back to Today in Foodservice! In Episode 8, Matt Cuskelly and Chef Trevor Lizotte check in from a bustling summer season to share what’s new, what’s cooking, and what’s inspiring menus right now.
From fresh seafood to seasonal produce and smoky barbecue, this episode dives into the latest additions to our inventory and offering up chef-tested ideas for your menus. Join us for a relaxed and conversational episode packed with product insights and culinary inspiration.
Matt and Trevor kick things off with a look at some of the newest seafood items in stock. They’re highlighting premium options like Hokkaido Japanese scallops with their uniform size and sweet flavor, Pacific Coast halibut, and swordfish steaks. Trevor’s been cooking with our some of our new inventory, and sharing his test kitchen videos to inform and inspire you.
Things started getting competitive at Dennis with the arrival of our new smoker, including a rib cook-off featuring custom spice blends by employees. Trevor is taking the test kitchen outside this summer and firing up the smoker to experiment with brisket, salmon, and even haddock.
🎬 Chef Trevor’s Smoked Haddock Flatbread
https://www.youtube.com/watch?v=RNUnFcyaf6k
Trevor mentions the upcoming Test Kitchen Reserve spice blend—a versatile seasoning that works on steak, vegetables, fish, and more. This collaboration with All Seasonings represents the beginning of our flavorful journey into custom spice blends, offering signature flavors for professional kitchens.
The episode also highlights summer produce, including heirloom tomatoes, microgreens, broccolini, and broccoli raab. Chef Trevor shares plating ideas like Caprese salads with fresh mozzarella and micro basil, and talks about the Chef’s Produce Picks page designed to keep you informed about stocked with seasonal produce standouts.
With daily deliveries from California and direct pickups from the Boston Produce Market, Dennis Food Service is making it easy to get the freshest ingredients–plus those unique, hard-to-find items that elevate your menu and help you capture the latest trends in foodservice this summer.