What's New

Featured Product-Garrett Valley All Natural Turkey Snack Sticks

Posted on April 30th, 2018 | Posted in Featured Product

Garrett Valley has updated their pack size on their Turkey Snack Sticks from 6 caddies per case to only 2 caddies!

This will allow you to have to keep less back stock on hand!

  • EZ Open Package
  • 9 to 10g Protein per serving
  • Gluten Free
  • No Soy Added
  • Ready to Eat
  • All Natural: No Artificial Ingredients
  • Turkey used fed a vegetarian diet and raised without the use of antibiotics.

Single Serve Turkey Snack Sticks _Sales Sheet_PDF

Single Serve Hot Spicy Turkey Snack Sticks_Sales Sheet_PDF

Item # Description Pack Size

May’s Sales Flyers

Posted on April 27th, 2018 | Posted in Monthly Specials

Hometown Provisions May Foodservice Flyer PDF

Hometown Provisions May Retail Flyer PDF

New Products

Posted on April 27th, 2018 | Posted in New Products

New Products for the Week of April 23rd!

4.27 New Products

La Colombe Draft Latte

The first-ever Draft Latte, now in a convenient can. Experience the full taste and texture of a true iced latte, complete with a frothy layer of silky foam. Draft Latte is made with real ingredients like nutrient-rich milk and cold-pressed espresso. Available in 4 flavors-traditional with no sugar added, vanilla, mocha or triple! Best enjoyed cold!


Recipe Thursday-Mrs. Difillippo Vietnamese-Style Ginger-Glazed Meatball Bahn Mi Sandwich

Posted on April 26th, 2018 | Posted in Recipes, Sandwich

Having meatballs on hand can be a very versatile ingredient! Here Chef Burg uses Mrs. Difillippo’s 1oz Meatballs to make Vietnamese-Style Ginger-Glazed Meatball Bahn Mi Sandwiches. These sandwiches have a fresh Spring flavor that will get your customers addicted and coming back for more.

Yield 6 Sandwiches
2lbs Mrs. Difillippo 1oz meatballs (DVF6016, 2/5#)
2 tablespoons vegetable oil (992065, 6/1GAL, Town & Country)
6 eight inch long hoagie rolls (559025, 60CT, Amoroso)

For Glaze:
1 cup Hoisin sauce (991687, 4/5#, Kikkoman)
½ cup rice vinegar (991952, 4/1GAL, Savor)
2 tablespoons honey (DG0140, 5#, Monarch’s Choice)
2 cloves garlic, minced (02619, 5#)
¼ cup soy sauce (991679, 4/1GAL, La Choy)
2 teaspoons sesame oil (992008, 12/6.2OZ, Pan Chi)
2 one inch thick rounds of sliced fresh ginger (00364, 1#)
1 three inch section of fresh lemongrass, smashed a bit with the back of a knife (00537, 2#)
2 teaspoons Sriracha sauce (992257, 12/28OZ, Huy Fong)

For Garnish:
½ cup jalapenos, sliced thinly (01720, 1/2 Bushel)
12 sprigs Fresh cilantro (05329, 1#)
1 cup quick-pickled daikon radish (00910, 40#) and carrots (00205, 25#) (recipe follows)
1 large seedless cucumber, cut into 1/8” thick rounds (07500, 6CT)

For glaze:
– Combine all ingredients in a medium non-reactive pot and bring to a boil.
– Reduce heat to medium and simmer gently for about 10 minutes or until it reduces and thickens a bit.
– Remove ginger and lemongrass pieces and set glaze aside.

For meatballs:
– Sauté over medium-high heat in a large skillet with 2 tablespoons of vegetable oil until meatballs are thoroughly browned on all sides and cooked through.
– Remove to a large mixing bowl, and toss with about half of the glaze, adding more if necessary (meatballs should be well-coated, but not swimming in sauce).

To assemble:
– Split rolls in half lengthwise and lightly toast on both sides.
– Arrange meatballs (about 6 per sandwich) in center of each roll, and drizzle a bit of the reserved glaze over the top so that the bread soaks some up, if you’d like.

– Generously top the meatballs with sprigs of cilantro, cucumber slices, pickled radish/carrot, and jalapenos.
– Serve immediately.

Quick-Pickled Daikon Radish and Carrot

2 large carrot, peeled and cut into thin strips (about 1/8” and 3” long). Should be about 3 cups. (00205, 25#)
1 large daikon radish (00910, 40#), peeled and cut into thin (same as the carrots). Should be about 3 cups.
1/2 cup sugar (991842, 50#, Golden Barrel)
3 tablespoons kosher salt (10200500, 7#, Regal)
2 cups water
1 cup rice vinegar (991952, 4/1GAL, Savor)

– Combine carrots, radish, sugar, and salt in a large bowl.
– Massage salt and sugar into vegetables until it’s dissolved.
– Add water and rice vinegar to vegetables.
– Pack into quart-sized containers. Can be used immediately, but they get even better if you let them sit overnight or up to 1 week.

Recipe from the Kitchen of Chef Kevin Burg

Featured Product-Hippey Cheese Franks

Posted on April 23rd, 2018 | Posted in Featured Product

Item # Description Pack
DVM418 Franks-Cheese 6-1 Hippey 12/1#

Hippey Cheese Franks are packed for retail sales or perfect to pull out small fresh quantities at your restaurant. Ideal to be featured on your kids menu or easily can be spiced up for your regular menu too.

Click HERE for recipe ideas.

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