FROZEN APPETIZERSGOURMET KITCHEN (USA, NEW JERSEY)Founded in 1985 by Ray Walsh, Gourmet Kitchen has evolved from a small companypreparing appetizers for local chefs, to one of the premier hors d’oeuvre manufacturingfirms in the country. Their high standards of product excellence and continuedcommitment to being innovative are the guiding principles of Gourmet Kitchen.ASIAN-INSPIRED APPETIZERSASIAN SHORT RIBPOT PIE 11428CHICKEN &LEMONGRASSPOT STICKERS 11731CHICKEN SESAMEFINGERS 11444CHICKEN TANDOORISATAY 11434GOURMET KITCHEN(USA, New Jersey)72/csGOURMET KITCHEN(USA, New Jersey)150/csGOURMET KITCHEN(USA, New Jersey)100/csGOURMET KITCHEN(USA, New Jersey)100/csCHICKEN YAKATORISATAY 11433KALE & VEGGIEPOTSTICKERS 12812PEKING DUCKSPRING ROLL 11741VEGETABLE SPRINGROLL COCKTAIL SIZE 11425GOURMET KITCHEN(USA, New Jersey)100/csGOURMET KITCHEN(USA, New Jersey)150/csGOURMET KITCHEN(USA, New Jersey)100/csGOURMET KITCHEN(USA, New Jersey)100/csBITE-SIZE BURGERS, SANDWICHES, & FLATBREADSCUBAN SANDWICHW/ PORK, HAM,SWISS & PICKLES 11766MINI FRANKS INBLANKET 11440SHORT RIB &FONTINA MINIPANINI 11448GOURMET KITCHEN(USA, New Jersey)80/csGOURMET KITCHEN(USA, New Jersey)100/csGOURMET KITCHEN(USA, New Jersey)100/cs34
BREAKFAST TARTSSTUFFED WITHBANANAS ANDWALNUTS 12493STUFFED WITHBLUEBERRIES ANDGRANOLA 12038STUFFED WITHCRANBERRIES ANDAPPLES 11761STUFFED WITHPUMPKIN & CINNAMONSTREUSEL 12494GOURMET KITCHEN(USA, New Jersey)9/csGOURMET KITCHEN(USA, New Jersey)9/csGOURMET KITCHEN(USA, New Jersey)9/csGOURMET KITCHEN(USA, New Jersey)9/csSEAFOOD APPETIZERSMALIBU COCONUTSHRIMP 11445PREMIUMMARYLAND LUMPCRAB CAKES 11439MAUI SHRIMPSPRING ROLL 11423SCALLOP WRAPPED INAPPLEWOOD SMOKEDBACON PREMIUM 11431GOURMET KITCHEN(USA, New Jersey)100/csGOURMET KITCHEN(USA, New Jersey)0.75 oz 88/csGOURMET KITCHEN(USA, New Jersey)100/csGOURMET KITCHEN (USA, NewJersey)100/csLATIN-INSPIRED APPETIZERSAREPAS W/ CHORIZO& MANCHEGO 11664BEEF BARBACOATAQUITO 11666CHICKENEMPANADA 11497CHORIZOEMPANADAS 12488GOURMET KITCHEN (USA,New Jersey)100/csGOURMET KITCHEN(USA, New Jersey)100/csGOURMET KITCHEN(USA, New Jersey)100/csGOURMET KITCHEN(USA, New Jersey)100/csFIRE ROASTEDVEGETABLEEMPANADA 11639PORK CARNITASTAQUITO 11764POTATO TORTILLAESPAÑOLA 13733SOUTHWESTERNBEEF EMPANADA 11438GOURMET KITCHEN(USA, New Jersey)100/csGOURMET KITCHEN(USA, New Jersey)100/csGOURMET KITCHEN(USA, New Jersey)27/csGOURMET KITCHEN(USA, New Jersey)100/cs35
- Page 1 and 2: CULINARY CHEFSPASTRY CHEFSF&B
- Page 3 and 4: SAVORYCONTENTSGOURMETCULINARYBAKERY
- Page 5 and 6: CULINARY CHEFS
- Page 7 and 8: BOULART FROZEN (QUEBEC, BREAD CANAD
- Page 9 and 10: HIGHLIGHTSSIERRA NEVADA CHEESE COMP
- Page 11 and 12: COW - HARD & SEMI-HARDWAVREUMONTORG
- Page 13 and 14: COW - SOFT & SEMI-SOFTBRIE 12237BRI
- Page 15 and 16: GOAT - HARD & SEMI-HARDMIDNIGHT MOO
- Page 17 and 18: SHEEP - HARD & SEMI-HARDPETIT AGOUR
- Page 19 and 20: CHEESE ACCOMPANIMENTS (JAMS & MARMA
- Page 21 and 22: HIGHLIGHTSGINA MARIE (USA, CALIFORN
- Page 23 and 24: DOMESTIC/CALIFORNIA BUTTERSALTED VA
- Page 25 and 26: 23DRY
- Page 27 and 28: GUISTO’S FLOURSGIUSTO’S (USA, C
- Page 29 and 30: SABAROT GRAINS & LEGUMESSABAROT (FR
- Page 31 and 32: PASTAPASTA MANCINI (ITALY)There is
- Page 33 and 34: NUTS, SEEDS & DRIED FRUIT FROM TORN
- Page 35: 33FROZEN
- Page 39 and 40: BREADED & PUFF PASTRY APPETIZERSART
- Page 41 and 42: MEATS & SEAFOODQWELHI (FRANCE)Qwehl
- Page 43 and 44: HERBS, SPICES, SALT & PEPPER41
- Page 45 and 46: HERBSSAFFRONCOUPE TIN 12399SAFFRONT
- Page 47 and 48: MEAT & SEAFOOD45
- Page 49 and 50: CAVIAR ACCOMPANIMENTS & ACCESSORIES
- Page 51 and 52: CURED & COOKED HAMSBISTRO HAMCOOKED
- Page 53 and 54: PÂTÉDUCK MOUSSEWITH PORTWINE 1030
- Page 55 and 56: SPANISH-STYLE SALUMIBILBAO SEMICURE
- Page 57 and 58: FROZEN SEAFOOD (IE, PRAWNS, OCTOPUS
- Page 59 and 60: ANCHOVIES/BOQUERONESBAHÍA DE LA CO
- Page 61 and 62: OILS, VINEGARS & CONDIMENTS59
- Page 63 and 64: COOKING OILS65/35 CANOLA/OLIVEOIL B
- Page 65 and 66: BALSAMIC VINEGARSBALSAMIC VINEGAR5
- Page 67 and 68: WINE & FLAVORED VINEGARSBANYULS WIN
- Page 69 and 70: WINE & FLAVORED VINEGARS (CONTINUED
- Page 71 and 72: OLIVES & VEGETABLE SPECIALTIES69
- Page 73 and 74: OLIVESPICHOLINE OLIVESPITTED 12127P
- Page 75 and 76: VEGETABLESGRILLED ARTICHOKESWITH ST
- Page 77 and 78: TRUFFLES & MUSHROOMS75
- Page 79 and 80: PASTRY CHEFS
- Page 81 and 82: CROISSANTS & PASTRIESDELIFRANCE (FR
- Page 83 and 84: MADELEINES & OTHERS (CONTINUED)CANN
- Page 85 and 86: CHOCOLAT WEISS’ COUVERTURESCHOCOL
- Page 87 and 88:
DGF COUVERTURESDGF (FRANCE)DGF is a
- Page 89 and 90:
FINISHED/FROZEN DESSERTS89
- Page 91 and 92:
FRUIT & NUT INGREDIENTS91
- Page 93 and 94:
CANDIED & PRESERVED FRUITSAGRIMONTA
- Page 95 and 96:
CANDIED & PRESERVED FRUITS - CONTIN
- Page 97 and 98:
FRUIT PURÉESLA FRUITIERE (FRANCE)L
- Page 99 and 100:
NEUTRALCRESCENDONEUTRAL GLAZENAPPAG
- Page 101 and 102:
INGREDIENTSCHRISTINE LE TENNIER (FR
- Page 103 and 104:
PRALINÉS & NUT PASTESAGRIMONTANA (
- Page 105 and 106:
SPECIALTY BAKING INGREDIENTS105
- Page 107 and 108:
SUGARS & MAPLE SYRUP107
- Page 109 and 110:
HONEY & MAPLE SYRUP - CONTINUEDPURE
- Page 111 and 112:
TART SHELLSÀ LA FOLIE (FRANCE)À L
- Page 113 and 114:
113FLAVORINGS
- Page 115 and 116:
INGREDIENTSORANGE BLOSSOMWATER 1032
- Page 117 and 118:
117BEVERAGES
- Page 119 and 120:
TEATEA FORTÉ (USA, MASSACHUSETTS)A
- Page 121 and 122:
INDIVIDUAL PORTIONSALAIN MILLIAT (F
- Page 123 and 124:
SNACKSM&A MACARONS (FRANCE)MACARON
- Page 125 and 126:
ORDERING INFORMATIONSavory Gourmet,
- Page 127 and 128:
PAGE 2 OF 2FOOD INDUSTRY REFERENCES
- Page 129:
www.savorygourmet.cominfo@savgourme
Change language