What's New

Seasonal Products

Posted on October 29th, 2012 | Posted in Seasonal Products

These seasonal products are available!

Fresh Mince Meat

ITEM ID    DESCRIPTION                                                                   PACK SIZE
993010         APPLE CIDER-KAUFFMANS**                                                               4/1GAL
993011          APPLE CIDER-KAUFFMANS**                                                               9/.5GAL
993012         APPLE CIDER-KAUFFMANS**                                                                9/1QT
993013         APPLE CIDER-KAUFFMANS**                                                               25/1PT
ICC0324       BAKED OATMEAL-CRANBERRIES J&A**                                          1/5#
ICC0319       BREAD PUDDING-APPLE CARAMEL J&A**                                      1/6#
ICC0322       BREAD PUDDING-PUMPKIN J&A**                                                      1/5#
ICC0102       CHEESE DELIGHT-CRAN-APPLE J&A**                                             1/5.5#
ICC0107       CHEESE DELIGHT-PUMPKIN J&A**                                                    1/5.5#
JL141             CREAM CHEESE-PUMPKIN 5# LCF**                                                  2/5#
GRF415        MINCE MEAT GROFF**                                                                                12/28oz
GRF417        MINCE MEAT GROFF**                                                                                 2/36oz
GRF413        MINCE MEAT GROFF**                                                                                 1/12#
GRF414        MINCE MEAT GROFF**                                                                                 1/35#
S34024        MINCE MEAT BOMBERGER**                                                                   12/1.5#
S34032        MINCE MEAT BOMBERGER**                                                                   12/2#
S73030        MINCE MEAT BOMBERGER**                                                                    1/30#
S44024        MINCE MEAT ERDMAN**                                                                          12/1.5#
S44032        MINCE MEAT ERDMAN**                                                                          12/2#
S63030         MINCE MEAT ERDMAN**                                                                           1/30#
ICC0155       MOUSSE-PUMPKIN CRUMB J&A**                                                       1/5.5#
KNZ1892      PAN PUDDING-KUNZLER**                                                                      1/5#
ICC0302       TAPIOCA-CRAN APPLE J&A**                                                                1/8#
ICC0309       TAPIOCA-TROPICAL J&A**                                                                     1/8#

**Special order items

November Product Specials

Posted on October 29th, 2012 | Posted in Monthly Specials

Tumaro’s Rosemary & Olive Oil Tortillas

12″ & 18″ Foil Rolls & Clear Plastic Containers

Garimark Chicken Products

Product Sale***
Date Run November 5-30*
Item ID       Description                                                                            Pack          Sale Price

553078 Chicken-Diced White Garimark 10#/CS $1.00 off per CS
553080 Chicken-Fajita Strip Cooked Garimark 10#/CS $1.00 off per CS
553074 Chicken-Fillet Breaded 4OZ Garimark 2/5# $1.00 off per CS
553077 Chicken-Fillet Cooked Breaded 4OZ Garimark 10#/CS $1.00 off per CS
553075 Chicken-Grill Mark 40/4OZ Garimark 10#/CS $1.00 off per CS
553071 Chicken-Tender Breaded Garimark 10#/CS $1.00 off per CS
553069 Chicken-Tender Fritter Garimark 10#/CS $1.00 off per CS
553076 Chicken-Tender Select Garimark 10#/CS $1.00 off per CS
KNZ1011 Franks-Jumbo Meat 8-1 Bulk Kunzler 2/6# $2.00 off per CS
ICC0322 Pumpkin Bread Pudding-J&A** 1/5# $.50 off per EA
ICC0107 Pumpkin Cheese Delight-J&A** 1/5.5# $.55 off per EA
ICC0155 Pumpkin Crumb Mousse-J&A** 1/5.5# $.55 off per EA
TU72412 Tortilla-Rosemary/Olive Oil 12″ Tumaro 6/12CT $23.95/CS 

Paper Products

BD2333 Container-Clear Plastic 8 3/16 x 8 5/16 200/CS $26.95/CS
BD3001 Foil-Roll 12”x1000’ 1/EA $18.95/EA
BD3006 Foil-Roll 18”x500’ 1/EA $16.95/EA


*While supplies last
**Special Order Products
***Promotions are only valid for non Wholesale Distributors

Featured Product-Pimento Cheese Products

Posted on October 29th, 2012 | Posted in Featured Product

Pimento Cheese Products have flown under the radar for a number of years, however more recently they have escaped their bad stigma and made a comeback. Here is a fun blog post below from North Park Farmer’s Market Blog that highlights Pimento Spread!

We all have our guilty pleasures and we’re here to confess that ours is pimento cheese spread.  Not familiar with the stuff?  It’s usually a mix of grated processed cheese (like Velveeta), diced jarred pimento peppers and mayonnaise, and it’s a staple in Southern lunchboxes. In the 1900’s it was a delicacy at Southern tea parties. Once Kraft began selling the processed cheese and Southern farmers began growing pimento peppers, the spread became more affordable and became popular for sandwiches for the working class.

Despite it’s lowbrow image, we’re delighted to find that pimento spread is making it’s way back into fashion and that the rest of the world has discovered it. In fact,  Bon Appetit declares pimento cheese a hot food trend of 2011. Throughout foodie blogs, we found it paired up with things like aioli, panko and Kobe beef. Being traditionalists, we pay homage to pimento spread with a grilled pimento cheese sandwich;  replacing the processed cheese with Springhill Colby Jack or a good cheddar from Taste Cheese, the jarred pimento peppers with roasted pimiento peppers from Suzie’s, and using Belen Challah bread as our base.  You could try using Nicolau farm’s chevre for a spicy chevre pimento spread. Try one of those recipes and indulge your guilty pleasure too!

Pimento Cheese Products

Item # Description Pack
773004 American-Pimento Solid 5# 2/CS
JL148 Cream Cheese-Lite Olive/Pimento 5# LCF** 2/CS
KLR406-0 Loaf-Pickle & Pimento 5# Kohler 2/CS
775651 Spread-Pimento 10# Prices 2/CS

**Special Order Item

New Products

Posted on October 25th, 2012 | Posted in New Products

New Products for the week of October 22nd!

10.26 New Products

Pearled Barley

Halloween Shaped Chicken Nuggets


Recipe Thursday-Charcoal-Grilled Pork Loin with Apple-Cranberry Filling

Posted on October 25th, 2012 | Posted in Grilling, Main Course, Recipes

For the past 3 years I have been blessed to be given tickets to see the Redskins play, since my brother in law is a season ticket holder. Though I am an Eagles fan it is still fun to go to live football games! Well, this year I finally got to go to a game with my sister and her family. They really enjoy cooking and take their tailgating game to a whole new level. My brother in law made Grilled Pork Loin with Apple-Cranberry Filling. It was a perfect Fall dish with all the right flavors. My sister made a cranberry relish to go with it, which added a nice additional tart flavor to the pork.

Grilled Pork Loin with Apple-Cranberry Filling

This recipe is best prepared with a loin that is 7 to 8 inches long and 4 to 5 inches wide. To make cutting the pork easier, freeze it for 30 minutes first. The pork loin can be stuffed and tied a day ahead of time, but don’t season the exterior until you are ready to grill.

Yield 6 Servings

1 1/2 cups packed (4 ounces) dried apples (994003)
1 cup apple cider (993010)
3/4 cup packed light brown sugar (NSU2125)
1/2 cup cider vinegar (991958)
1/2 cup packed dried cranberries (994001)
1 large shallot, halved lengthwise and sliced thin crosswise
1 tablespoon grated fresh ginger
1 tablespoon yellow mustard seeds
1/2 teaspoon ground allspice (CQA005)
1/8-1/4 teaspoon cayenne pepper (CQC017)

1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed (GRF114)
Kosher salt and pepper (CQS030/CQP065)
2 (3-inch) wood chunks, soaked in water for 1 hour and drained
vegetable oil for cooking grate (992065)

For the Filling: Bring all ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Place mixture in fine-mesh strainer set over bowl and press to extract as much liquid as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/3 cup, about 5 minutes; reserve glaze. Meanwhile, pulse apple mixture in food processor until coarsely chopped, about 15 pulses. Transfer apple-cranberry filling to bowl and refrigerate while preparing pork.

For the Pork: Position roast fat side up. Insert knife 1/2 inch from bottom of roast and cut horizontally, stopping 1/2 inch before edge. Open up this flap. Cut through thicker half of roast about 1/2 inch from bottom, stopping about 1/2 inch before edge. Open up this flap. Repeat until pork loin is even 1/2-inch thickness throughout if uneven, cover with plastic wrap and use meat pounder to even out. Season surface of meat liberally with salt and, with long side of loin facing you, spread apple-cranberry filling in even layer, leaving 1/2-inch border. Starting from short side, roll meat tightly and tie and twine at 1-inch intervals. Season exterior with salt and pepper.

Open bottom grill vent halfway. Light large chimney starter three-quarters filled with charcoal (4/12 quarts, about 75 briquettes) and burn until coals are fully ignited and covered with thin layer of ash, about 20 minutes. Build modified 2-level fire by evenly arranging coals over half of grill, leaving other half empty. Place soaked wood chunks on coals. Position cooking grate over coals, cover and open lid vent halfway. Heat grate until hot, about 5 minutes. Grill is ready when coals are hot.

Scrape grate clean with grill brush and oil grate. Place roast, fat side up, on grate over cooler side of grill. Cover grill and position vent over roast to draw smoke through grill. Grill-roast until thickest part registers 130 to 135 degrees, 55 minutes to 1 hour 10 minutes, flipping once halfway through cooking. Brush roast with half of reserved glaze flip and brush with remaining glaze. (You may need to reheat glaze briefly to make spreadable.) Continue to cook until glaze is glossy and sticky, about 5 minutes longer.

Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. (Internal temperature should rise to about 145 degrees.) Cut into 1/2-inch-thick slices, removing twine as you cut. Serve immediately.

Recipe from Cook’s Illustrated

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