Hometown stocks both Devault’s Elite and Ambassador Line of Philadelphia-Style Chicken Steak.
Elite Line-3D Breakapart Philadelphia-Style Steaks Marinated
- 100% chicken breast meat in a light marinade created with a delicate blend of spices and seasonings.
- This tender steak maintains its juicy chicken flavor. It breaks apart easily on the grill.
- Learn more HERE.
|DVF2934||CHICKEN STEAK-4OZ BREAKAWAY MRNTD 10#||40/4OZ|
Ambassador Line-Philadelphia-Style Steaks Marinated
- Pre-portioned, flavorful, thinly sliced 100% chicken breast meat in a light marinade made from a delicate blend of spices and seasonings.
- Learn more HERE.
|DVF2900||CHICKEN STEAK-BULK 10# DEVAULT||1/10#|
|DVF2914||CHICKEN STEAK-4OZ 10# DEVAULT||40/4OZ|
New Products for the Week of July 20th!
7.24 New Products
Hospitality Thank You Buttermints
A nice refreshing mousse on a hot summer day with fresh blueberries equals a perfect pairing! The sour cream in the recipe kept the treat from being overly sweet and the pistachios were a nice salty addition. You can also sub Greek yogurt for the sour cream.
Yield 6 Servings
1 cup blueberries, plus more for garnish (03976, 6/Pint)
1/2 cup sugar (991842, 50#, Golden Barrel)
1 teaspoon kosher salt (CQS030, 12/3#, Diamond Crystal)
1 cup sour cream (HPH050, 5#, Crowley)
8 ounces cream cheese, softened (776002, 10/3#, Smithfield)
1 cup heavy cream, chilled (HPH010, 12/QT, Crowley)
Chopped pistachios, for garnish (CWFN1105, 5#)
In a small saucepan, mash the 1 cup of blueberries with the sugar and salt and bring to a simmer over moderate heat. Cook, stirring, until jammy, about 10 minutes. Remove from the heat and scrape the jam into a food processor. Let cool completely.Add the sour cream and cream cheese to the food processor and puree with the jam until smooth. In a large bowl, beat the heavy cream
to soft peaks. Fold in the berry cream until blended. Spoon the mousse into glasses and sprinkle with chopped pistachios and blueberries.Recipe from FoodandWine.com
This is a new Caesar Dressing that we are bringing in and will be shown at our Food Show on Tuesday, July 28th!