Cookbook Vol.1

• VOLUME I • 

A Collection of Recipes by Chefs’ for Chefs. 

1

OUR STORY 

In 1956 following the Korean War, two Cypriot cousins, once 

immigrants, now Veterans, returned to New York City and 

joined forces. The Veterans’ Butter and Egg Company was 

soon founded in a small warehouse on Greenwich Street. 

Peter Pappas, an original partner, found immediate success 

with the company that provided butter, eggs and cheese to 

many of New York City’s restaurants. 

Peter had two sons, Christopher & John, who grew up in the 

business, helping after school and during summer vacations. 

After college, Chris was recruited to play basketball in 

Europe professionally. This experience enabled Chris to 

discover many of Europe’s culinary splendors. Inspired by 

his experience, Chris sensed a real business opportunity in 

providing unique foods & superior ingredients to chefs back 

at home. Upon his return to the United States, he recruited 

his brother John, & together they transformed Veterans’ 

Butter and Egg Company into Dairyland USA, with hopes 

of becoming a major distributor. Throughout the following 

35 years, Chris & John led the company through major 

expansion & development to become The Chefs’ Warehouse. 

WHO WE ARE 

The Chefs’ Warehouse is a family-operated specialty food 

distributor purveying the world’s best ingredients for over 35 

years. Our culinary experts are dedicated to supporting chef’s 

every need with unparalleled service and support. Located in 

major metropolitan areas across the United States and Canada, 

we are focused on serving the finest restaurants, hotels, 

caterers, gourmet stores, and more. 

2

3

4

TABLE OF CONTENTS 

Appetizers 6 

EDIBLE GOLD & SILVER 8 

XW SHRIMP AGUACHILE 10 

SALAMI PAIRING GUIDE 12 

ROASTED BRUSSELS SPROUTS 

& APPLEWOOD SMOKED BACON 14 

TEX-MEX COBB SALAD 16 

BUILDING A CHEESE & CHARCUTERIE BOARD 18 

CHEDDAR SPICED FRICOS 20 

EGGPLANT DIP 22 

PETIT BASQUE, FIG, PEACH, ALMOND, 

& PIMENTON CHEESE PLATE 24 

RUSTIC ITALIAN CIABATTA 26 

INVOLTINI DI ZUCCHINI CON BURRATA/STRACCIATELLA 28 

WALNUT CHAMPAGNE VINEGAR COLESLAW 30 

CUBAN APPETIZER BOARD (ENTREMESES CUBANOS) 32 

FAJITA QUINOA BOWL WITH CILANTRO LIME DRESSING 34 

ORIGINAL BLUE & BUTTERNUT CROSTINI WITH 

ROSEMARY & WALNUTS 36 

CALAMARI “FRITTI” 38 

ROASTED HEIRLOOM TOMATO SOUP WITH GOAT CHEESE 40 

TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER 41 

POKE BOWL 42 

SLOW ROASTED TOMATO FLATBREAD 44 

Entrées 46 

HOW TO GRILL THE PERFECT STEAK 48 

LENTILS SALAD WITH EXTRA VIRGIN OLIVE OIL, 

FETA, & SPINACH 50 

RYE & CEREAL HALF-BAGUETTES WITH GRAVLAX SALMON 52 

GUACAMOLE BURGER (PLANT BASED) 54 

MEZZI RIGATONI CARBONARA 56 

POLENTA WITH TALEGGIO, CRUCOLO, & PROSCIUTTO 58 

COTIJA PEPITA, PESTO, & CACTUS FALL PASTA 60 

PARMA RISOTTO 62 

THE ULTIMATE TRUFFLE BURGER 64 

GOAT CHEESE, FIG, & HAM BRIOCHE SANDWICH 67 

INSIDE OUT CHICKEN AVOCADO & 

SRIRACHA GRILLED CHEESE 68 

RHAPSODY IN BLUE - SALTY SWEET BLUE CHEESE PIZZA 70 

SUPER CHORIZO CON PAPA 72 

YELLOWFIN TUNA TOSTADA 74 

PAN SEARED CHILEAN SEA BASS WITH 

LEMON BUTTER SAUCE 76 

GRILLED OCTOPUS WITH PARMENTIER DRESSED WITH 

WHITE TRUFFLE OLIVE OIL 78 

FIG BBQ CHICKEN 80 

FIG & CHILI GLAZED PORK CHOPS 81 

ASIAN NOODLE BOWL WITH CHICKEN & BEEF SKEWERS 82 

MONTANARA PIZZA 84 

EGGS BENEDICT WITH JAVA CRAB MEAT 86 

WARM GARLIC DRIZZLE 88 

SANTA MARIA BANH MI 89 

Desserts 90 

MADELEINE TIRAMISU 92 

BREAD PUDDING 93 

TRIPLE CHOCOLATE COOKIES 94 

PISTACHIO & HAZELNUT CREAM PUFF 96 

GLUTEN FREE RASPBERRY JAM BISCUITS 98 

MILK CHOCOLATE CRUNCH CAKE 100 

SALTED CARAMEL CHOCOLATE TARTLETS 102 

CHOCOLATE CHUNK COOKIES 104 

CHOCOLATE PEANUT BUTTER COOKIE PIE 106 

COOKIE FLAUTAS 107 

STRAWBERRY GALETTE WITH 

WHOLE WHEAT CRÈME FRAÎCHE CRUST 108 

Beverages 110 

MAPLE ROSEMARY RUM COCKTAIL 112 

GINGER ROSEMARY SPRITZER 114 

ST. GERMAINE POMEGRANATE SPRITZER 115 

EARTHY VEGAN CROISSANDWICH 66 

5

6

APPETIZERS 

EDIBLE GOLD & SILVER 8 

XW SHRIMP AGUACHILE 10 

SALAMI PAIRING GUIDE 12 

ROASTED BRUSSELS SPROUTS & APPLEWOOD SMOKED BACON 14 

TEX-MEX COBB SALAD 16 

BUILDING A CHEESE & CHARCUTERIE BOARD 18 

CHEDDAR SPICED FRICOS 20 

EGGPLANT DIP 22 

PETIT BASQUE, FIG, PEACH, ALMOND, & PIMENTON CHEESE PLATE 24 

RUSTIC ITALIAN CIABATTA 26 

INVOLTINI DI ZUCCHINI CON BURRATA/STRACCIATELLA 28 

WALNUT CHAMPAGNE VINEGAR COLESLAW 30 

CUBAN APPETIZER BOARD (ENTREMESES CUBANOS) 32 

FAJITA QUINOA BOWL WITH CILANTRO LIME DRESSING 34 

ORIGINAL BLUE & BUTTERNUT CROSTINI WITH ROSEMARY & WALNUTS 36 

CALAMARI “FRITTI” 38 

ROASTED HEIRLOOM TOMATO SOUP WITH GOAT CHEESE 40 

TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER 41 

POKE BOWL 42 

SLOW ROASTED TOMATO FLATBREAD 44 

7

EASY LEAF EDIBLE GOLD & SILVER DECOR 

SKU # QZ105041 

SKU # QZ105041 

SKU # 10469144 

SKU # QZ105035 

SKU # QZ105038 

SKU # QZ105044 

SKU # QZ105041 | SKU # QZ105035 

SKU # QZ105041 

8

APPETIZERS 

EDIBLE GOLD & SILVER 

Transform the ordinary into extraordinary 

Steeped in history, Gold and Silver has long been used to embellish at least one course at the banquet table; a genuine 

sign of respect to pay honor to your dinner guests. 

ULTIMATE GARNISHES 

The Perfectly “Edged” 

Flower Process 

The Perfectly Placed 

Petal Process 

The Perfectly Rimmed 

Flute Process 

Step 1 

Pour small amount of honey in dish. 

Sprinkle small amount of Gold into 

second dish. 

Step 2 

Dip flower lightly into honey. 

Step 3 

Dip honey “tipped” flower into gold. 

Featuring: 

GOLD FLAKES 

SKU # QZ105035 

SILVER FLAKES 

SKU # QZ105044 

Step 1 

Open box of petals. Remove tweezers. 

Step 2 

Use tweezers to select your petal. 

Step 3 

Effortlessly place your petal on any 

food or drink item. 

Featuring: 

GOLD PETALS 

SKU # QZ105041 

Step 1 

Sprinkle a small amount of gold or 

silver onto plate. 

Step 2 

Moisten the rim of flute using a clean 

wet sponge. 

Step 3 

Twist moistened rim into sprinkledout 

gold or silver. 

Featuring: 

GOLD FLAKES 

SKU # QZ105035 

SILVER FLAKES 

SKU # QZ105044 

9

XW SHRIMP AGUACHILE 

10

APPETIZERS 

XW SHRIMP AGUACHILE 

CHEF CODY STORTS | COOK TIME 45 MIN. | MAKES 6 - 8 SERVINGS 

Ingredients 

• 1 lb - XW peeled and deveined shrimp, 

tail removed, & sliced horizontally 

• 4 limes, juiced 

• 2 small tomatillos 

• 1 English cucumber 

• 2 jalapeños, one sliced thin 

• 1 bunch of cilantro, stems removed, 

reserving a few sprigs for garnish 

Directions 

1. Lay sliced shrimp in a wide dish and cover with lime juice. Cover 

and place in refrigerator for 30 minutes allowing the shrimp 

to “cook.” Flip shrimp over half way through. Shrimp will turn a 

beautiful pink color. 

2. In a blender, combine tomatillos, cucumber, jalapeno, cilantro, 

and garlic until smooth. Season with kosher salt to taste. 

3. Toss shrimp with green sauce and garnish with sliced red onion, 

sliced avocado, sliced jalapeño and radish. Serve with your 

favorite potato or plantain chips. 

• 1 large garlic clove 

• kosher salt 

• 1 small red onion, sliced thin 

• 1 avocado, sliced thin 

• 1/4 cup - radish, sliced thin 

• potato chips or plantain chips 

Featuring: 

XW 

XTRAORDINARY WHITES 

PEELED & DEVEINED TAIL-ON 

SKU # WI030867A 

SKU # WI030870 

PEELED & DEVEINED TAIL-OFF 

SKU # WI030888 

XW shrimp is farm raised in Southeast Asia 

without the use of antibiotics or hormones 

and contain no chemical additives. 

11

OLLI SALUMERIA SALAMI PAIRING 

12

APPETIZERS 

SALAMI PAIRING GUIDE 

OUR PERSONAL PAIRING OF MEAT, WINE, BEER, & CHEESE 

SALAMI FLAVOR BEER WINE CHEESE 

GENOA 

SKU # 10313191N 

Mild, made simply 

with salt & pepper 

Hefeweizen 

Soave 

Parmigiano 

Reggiano 

SOPRESSATA 

SKU # 10313203N 

NAPOLI 

SKU # 10313220N 

Made with salt, 

pepper, & garlic 

Applewood 

smoked salami 

Pilsner Cabernet Franc Asiago 

Porter Pinot Noir Taleggio 

TUSCANO 

SKU # 100180N 

Fennel is the 

flavor here 

Amber Ale 

Chianti 

Herbed 

Goat Cheese 

ITALIAN DRY 

SKU # 10710903 

A rich Italian salami 

coarsly ground made 

with garlic & red wine 

Winter Ale Pinot Noir Aged Gouda 

HARD 

SKU # 10710920 

A dry, smokey salami 

made with garlic, salt, 

white pepper, & red wine 

Belgium 

White Ale 

Syrah 

Mozzarella 

WILD BOAR 

SKU # 104076N 

TARTUFO 

SKU # 1009399N 

CHORIZO 

SKU # 104075N 

CALABRESE 

SKU # 82396N 

PEPPERONI 

SKU # 1008055N 

MOLISANA 

SKU # 82397N 

Real wild boar that 

has been applewood 

smoked 

Earthy, made 

with truffles 

Sweet, made with 

real Spanish pimenton 

de la vera 

Spicy salami 

made with paprika 

American take on salami, 

with a finer grain 

Spicy with whole black 

peppercorn & garlic 

Brown Ale Barbera Dry Jack 

Tripel Prosecco Gruyere 

IPA Rioja Manchego 

Belgian Golden Zinfandel Aged Pecorino 

Saison Valpolicella Fontina 

Imperial Stout Tempranillo Blue Roquefort 

13

ROASTED BRUSSELS SPROUTS & APPLEWOOD SMOKED BACON 

14

APPETIZERS 

ROASTED BRUSSELS SPROUTS 

& APPLEWOOD SMOKED BACON 

COOK TIME 45 MIN. | MAKES 6 - 8 SERVINGS 

Ingredients 

• 5 lb - Sid Wainer & Son Brussels 

Sprouts, trimmed of stems, halved 

• 1 lb - applewood smoked bacon, 

roughly chopped 

• salt & pepper to taste 

Featuring: 

Directions 

1. Preheat oven to 400°F. 

2. Toss the trimmed and halved Brussels sprouts and chopped 

bacon together, and then transfer to a lined and lightly greased 

baking sheet. 

3. Season with a bit of salt & pepper. Roast in the preheated oven 

for 30-35 minutes, stirring occasionally, until the Brussels sprouts 

are tender and lightly browned. 

4. Salt to taste and serve hot. 

SID WAINER & SON BRUSSELS SPROUTS 

SKU # 10507083 

15

TEX-MEX COBB SALAD 

16

APPETIZERS 

TEX-MEX COBB SALAD 

COOK TIME 45 MIN. | MAKES 4 SERVINGS 

Ingredients 

For Salad 

• 7 oz - V&V SUPREMO® Pork Chorizo, 

cooked according to package instructions 

• 4 romaine hearts, cut into bite size pieces 

• 2 tbsp - thinly sliced white cabbage 

• 2 tbsp - thinly sliced red cabbage 

• 1/2 cup - seeded & diced roma tomato 

• 2 tbsp - finely diced red onion 

• 5 oz - frozen sweet corn, roasted 

• 9 sprigs of fresh cilantro, chopped 

• 1/2 cup - diced avocado 

• 3 oz (6 tbsp) - V&V SUPREMO® Queso 

Fresco Cheese, crumbled 

• 2.5 oz (5 tbsp) - Sierra® Cotija Cheese 

from V&V SUPREMO®, grated 

For Dressing 

• 15 oz - sour cream 

Directions 

For Salad 

1. Transfer cooked chorizo to a sheet pan until cool. Store in cooler. 

2. Divide dressing into 2 ounce ramekins. Store in cooler. 

3. In a large bowl, combine all components except the dressing. 

For Dressing 

1. Place ingredients in blender until well blended. 

For Fried Avocado 

1. Cut avocado into 12 slices and bread using 3 step breading process (flour, 

egg wash, breadcrumbs). 

2. Fry avocado slices until golden brown between 350°F - 375°F. 

Assembly 

1. Mix salad well and plate in 4 equal portions. 

2. Mound 3 fried avocado slices on top of each serving and place ramekin 

with dressing on the side of the plate. 

Featuring: 

• 1/4 cup - chopped cilantro 

• 1 large avocado, peeled, pit removed, 

chopped 

• 2 jalapeño peppers, seeds & veins 

removed, chopped 

• 2 tbsp - lime juice 

• salt, as needed 

For Fried Avocado 

• 1 large avocado 

V&V SUPREMO® QUESO FRESCO CHEESE 

SKU # CQ102 

V&V SUPREMO® SIERRA® COJITA CHEESE 

SKU # 109315 

V&V SUPREMO® PORK CHORIZO 

SKU # 918645 

• 1/4 cup - flour 

• 1 large egg 

• 1/4 cup - breadcrumbs 

17

BUILDING A CHEESE & CHARCUTERIE BOARD 

BUILDING A CHEESE 

& CHARCUTERIE BOARD 

CHEF ASHLEY MOORE 

Featured Ingredients 

Cheese 

• Reny Picot Brie Cheese - SKU # C122 

• Grafton Chili Smoked Cheddar - SKU # 10310993 

• Beechers Flagship - SKU # 10942 

• Beechers Marco Polo - SKU # 109428 

• Arethusa Blue - SKU # 10597285 

Charcuterie 

• La Quercia Prosciutto, sliced - SKU # 77529 

• Olli Salumeria Salami - SKU # 10313191N 

• Olli Salumeria Pepperoni - SKU # 1008055N 

Nuts 

• Bazzini Almonds - SKU # NA115A 

• Bazzini Walnuts - SKU # NW100B 

Bread 

• Tribeca Oven Baguette - SKU # BC050004 

• Carrs Water Crackers - SKU # VN170165 

• Carrs Whole Wheat Crackers - SKU # GC909545 

Produce 

• Fresh Raspberries - SKU # 10523374 

• Fresh Blueberries - SKU # 10523382 

• Fresh Blood Orange - SKU # 10523833 

• Fresh Rosemary - SKU # 10507294 

Additional Items 

• Castelvetrano Olives - SKU # 75761 

• Fig Jam - SKU # BC300047 

18

APPETIZERS 

Directions 

1. Place all cheeses on board first. Plan the board around the cheese options. Firm cheese should be placed to start and more moist/ 

fresh cheese last. Cut the firm cheese in different styles. Place cheese options opposite each other to give a more aesthetically 

pleasing appeal. Spread the different cheeses around the layout of board. You can also place any empty bowls you may intend to fill. 

2. Place charcuterie on board, strategically around cheese and accoutrement bowls but keep in mind of other items to add after the 

meats. Cut pepperoni circles into half moons or fold salami into fourths to make rivers and delicately place sliced prosciutto into little 

circular roses. You can always readjust after adding the accoutrements. 

3. Be sure any sliced or cut fresh produce is slightly dry before placing on board. Leave any produce out on paper towel an hour in 

advance to building the board. After confirming it is slightly dried, place produce near cheese options and around any bowls used for 

jams or honey. Keep in mind of the flavor profile of the cheese you are placing it next to. 

4. Place crunchy items on your board, cracker assortments, baguette slices, breadsticks and any nut options you may have. Also add any 

crunchy dry produce sticks you may be using. 

5. Fill any bowls you may have placed on the board. Don’t forget to leave utensils near the board for serving. 

6. Garnish your board with fresh herbs or edible flowers. And don’t forget to add cheese knives or serving utensils. 

7. Serve and enjoy your board! 

CHEESE & CHARCUTERIE BOARD TIPS 

• Pre-slice or cube any firm cheese. Blue cheese can be crumbled or placed in wedges on board. Fresh cheese should be placed on 

boards last to keep from spreading as they come to room temperature. Always choose an assortment of firmness, flavors, and ripeness 

when picking options. 

• Leave small cheese knives or toothpicks on or around the board so guest are not using their fingers to pick. 

• Put olives, cornichons, jams, honey and or any nuts you do not want scattered on the board into small bowls. 

• Pre-slice your charcuterie. After slicing, fold the salami into quarters and preplace your meats on the board. Cut circular charcuterie into 

half moons. 

• Nuts and crackers need little to no preparation. Leave these for last. 

• Pre cut or slice any large size produce and leave aside on paper towel for about an hour. You do not want moist or freshly cut produce 

on the board. 

• Leave out a side plate with additional crackers or baguettes slices. 

19

CHEEDAR SPICED FRICOS 

20

APPETIZERS 

CHEDDAR SPICED FRICOS 

COOK TIME 20 MIN. | MAKES 12 FRICOS 

Ingredients 

• 4 oz - Grafton Village Clothbound 

Cheddar, grated 

• 1 tsp - ground nutmeg 

• 1 tsp - ground clove 

• 1 tsp - ground cinnamon 

Featuring: 

GRAFTON VILLAGE 

CLOTHBOUND CHEDDAR 

SKU # 10453425 

Directions 

1. Preheat oven to 425°F. Spray a baking sheet with cooking oil and 

top with parchment. 

2. Using a micrograter or the finest side on your box grater, grate 

the Grafton Village Clothbound Cheddar into a bowl. 

3. In a separate small bowl, combine spices. 

4. Using your fingers or a spoon, scoop the grated cheese into 

1-inch mounds on baking sheet, leaving approximately 1-inch 

between each. Top the mounds with a sprinkle of spice mixture. 

5. Place baking sheet on top oven rack. Bake for 5 to 9 minutes, 

watching carefully until the melted cheese has stopped bubbling 

and the edges are slightly tanned. To avoid bitterness, be careful 

not to let edges get too brown. 

6. Remove baking sheet from the oven and allow to sit for 2 minutes. 

With a soft spatula, transfer each frico to a cooling rack (cover the 

cooling rack with a paper towel first, to absorb any oil from the 

fricos). Serve with your favorite jams (we recommend apple or 

dark berry), or top with a crisp apple slice. 

COOKING TIP 

• Put your own spin on this recipe by swapping in your favorite spice. 

21

EGGPLANT DIP 

22

APPETIZERS 

EGGPLANT DIP 

CHEF ALBERT DEANGELIS | COOK TIME 30 MIN. | MAKES 4 SERVINGS 

Ingredients 

• 2 lb - eggplant sliced 1/2-inch thick, 

covered with salt 

• 1/3 cup (100 g) - sautéed fine diced 

red onion 

• 2 tsp (10 g) - fresh mint chopped 

• 2 tbsp (35 g) - Calabrian chili paste 

• 5 tbsp (75 g) - Monini Originale Extra 

Virgin Olive Oil 

• 4 tbsp (60 g) - red wine vinegar 

• 1 1/2 tbsp (20 g) - honey 

Directions 

1. Wash salt off eggplant. 

2. Grill on both sides medium heat until soft and well charred. 

3. Sauté red onion in a 1/3 cup of olive oil. Let cool. 

4. Dice eggplant in 1-inch pieces. 

5. Combine all ingredients except the remaining EVOO. Puree in 

food processor until semi smooth. 

6. Place mixture in bowl and add remaining Monini EVOO by hand. 

7. Serve with grilled pizza bread, pita, or country bread. Drizzle 

bread after grilling with additional Monini EVOO. 

Featuring: 

MONINI ORIGINALE EXTRA VIRGIN OLIVE OIL 

SKU # GOM125 

SKU # GOM122 

23

PETIT BASQUE, FIG, PEACH, ALMOND, & PIMENTON CHEESE PLATE 

PETIT BASQUE, FIG, PEACH, ALMOND, 

& PIMENTON CHEESE PLATE 

CHEF MICHAEL LAISKONIS | COOK TIME 1 HR. | MAKES 8 SERVINGS 

Ingredients 

Featuring: 

Fig Pâte de Fruit 

• 1 cup (7 oz) - Boiron Fig Purée 

• 1/4 cup (1.7 oz) - Boiron Apricot Purée 

• 2 tbsp (1 oz) - sucrose (1) 

• 1 1/4 tsp (0.14 oz) - yellow pectin 

• 1 cup (7.4 oz) - sucrose (2) 

• 2 tbsp (1.4 oz) - glucose syrup 

• 3/4 tsp (0.12 oz) - citric acid 

LES VERGERS BOIRON FROZEN FRUIT PUREE FIG 

SKU # 4404BO0582 

LES VERGERS BOIRON FROZEN FRUIT PUREE APRICOT 

SKU # 4404BO0512 

LES VERGERS BOIRON FROZEN FRUIT PUREE WHITE PEACH 

SKU # 4404BO0724 

Marcona Almond Praline 

• 1/4 cup (2 oz) - unsalted butter 

• 6 tbsp (3 oz) - sucrose 

• 2 tsp (0.4 oz) - glucose syrup 

• 1 tbsp (0.4 oz) - water 

• 1/4 cup (1.4 oz) - Marcona almonds, 

roasted & salted, coarsely ground 

Peach Vinegar Gastrique 

• 1/2 cup + 2 tbsp (4.4 oz) - sucrose 

• 5 tbsp (2.6 oz) - water 

• 3 tbsp (1.6 oz) - peach vinegar 

• 2 tbsp (1 oz) - Boiron White Peach Purée 

Assembly 

• Istara Petit Basque Cheese 

• Confit Lemon Peel 

• Spanish Pimenton 

• Marcona Almonds, whole 

• Nasturtium Leaf 

24

APPETIZERS 

Directions 

Fig Pâte de Fruit 

1. In a heavy saucepan, combine purées and heat to 40ºC/104ºF. 

2. Combine first measurement of sucrose (1) and pectin and whisk into purées. Bring to a boil, stirring continuously. 

3. Add remaining sucrose (2) and glucose. Cook to 106ºC/223ºF. Remove from heat and stir in citric acid. 

4. Pour into a plastic lined 12-centimeter square frame and allow to set. 

Marcona Almond Praline 

1. Melt the butter in a small heavy saucepan. Remove from heat and stir in sucrose, glucose syrup, and water. Cook, stirring 

occasionally, until the mixture reaches 150˚C/300˚F. 

2. Remove from heat, stir in almonds, and spread out onto a Silpat lined half-sheet pan or marble to cool and harden. 

Peach Vinegar Gastrique 

1. Combine sucrose and water to moisten in a small saucepan. Cook to a very light caramel color. 

2. Remove from heat, and slowly add vinegar and purée. Return to heat and cook to dissolve any hardened bits of sugar. 

Continue to cook to 105˚C/221˚F. Allow to cool. 

Assembly 

1. Cut a thin slice of the fig pâte de fruit and place on the plate. Arrange the sliced Istara Petit Basque Cheese, broken 

Marcona praline, whole almonds, and pieces of lemon confit on and around the pâte de fruit. 

2. Finish with a few drops of the peach gastrique, nasturtium leaf, and pimenton. 

25

RUSTIC ITALIAN CIABATTA 

RUSTIC ITALIAN CIABATTA 

PREP TIME 15 MIN. | COOK TIME 25 MIN. | TOTAL TIME 18 HRS. 40 MIN. | MAKES 2 LOAVES 

Ingredients 

Featuring: 

Biga 

• 3/4 cup (170 g) - cool water 

• 1 3/4 cups + 2 tbsp (225 g) - King Arthur 

Baking Company Sir Galahad Flour 

• 1/8 tsp - instant yeast or active dry 

yeast 

KING ARTHUR BAKING COMPANY SIR GALAHAD FLOUR 

SKU # GF298 

Dough 

• all of the starter (from above) 

• 3/4 cup (170 g) - lukewarm water 

• 1 3/4 cups + 2 tbsp (225 g) - King Arthur 

Unbleached Bread Flour 

• 1 tsp - instant yeast or active dry yeast 

• 1 1/2 tsp - salt 

26

APPETIZERS 

Directions 

Biga 

1. Stir the water, flour, and yeast together, cover, and let rest at room temperature for 12 to 16 hours. 

Dough 

1. Add the water to the biga, mixing to incorporate the two. Combine the flour, yeast, and salt in a separate bowl, and 

add to the biga-water mixture. Mix on low speed of a stand mixer fitted with a dough hook until the dough becomes 

cohesive, about 2 minutes. Increase the mixer to medium speed and knead to form an elastic, sticky dough, about 3 to 

4 minutes. Resist the urge to add more flour unless the dough is truly “soupy.” 

2. Cover the dough in the bowl, let it rise for 1 hour, then gently deflate it. Let it rise another hour, then turn it out onto a 

liberally floured work surface, and sprinkle lots of flour on top. 

3. Flatten the dough to an 8” x 10” rectangle and cut it into two pieces, each 4” x 10”. 

4. Transfer the loaves onto a piece of parchment, leaving about 6” between them. Cover with a lightly greased piece of 

plastic wrap or a freestanding plastic cover, and let rise until they’re very puffy, 1 1/2 to 2 hours. 

5. About 30 minutes before the loaves are ready to bake, preheat the oven to 500°F. If you have a baking stone, place it in 

the middle of the oven when you start preheating, so it gets nice and hot. 

6. Spritz the dough with water; or add steam to your oven (see “Cooking Tips” below). If you’re baking on a stone, 

transfer the bread to the stone, parchment and all. If you’re using a pan, transfer the loaves on their parchment to a 

baking sheet, and place them on a middle rack of the oven. Lower the oven temperature to 425°F. 

7. Bake the ciabatta until it’s golden brown, approximately 22 to 25 minutes. Turn the oven off, place ciabatta on the 

oven’s middle rack (remove the stone if you’ve used one), crack the door open about 2-inches, and allow ciabatta to 

cool completely in the turned-off oven. 

COOKING TIPS 

• For extra-crusty crust and the best rise, add steam to your oven as follows: 

1. While the oven is preheating, place an empty cast iron frying pan on the oven rack below the stone. If possible, adjust stone and 

pan so that the pan isn’t directly under the stone, making it easier for steam to reach the baking bread. 

2. Once you’ve placed the bread in the oven, pour about 1 cup of boiling water into the cast iron frying pan. Steam will billow from 

the pan upwards to envelop the baking bread; be sure to wear good oven mitts to shield your hands and arms. Quickly close the 

oven door to trap the steam. 

27

INVOLTINI DI ZUCCHINI CON BURRATA/STRACCIATELLA 

28

APPETIZERS 

INVOLTINI DI ZUCCHINI CON 

BURRATA/STRACCIATELLA 

COOK TIME 10 - 15 MIN. | MAKES 3 - 4 SERVINGS 

Ingredients 

• 1 whole green zucchini, sliced in long 

strips using a mandolin slicer 

• 1 cup - flour 

• 2 large eggs 

• 1 cup - oil (60% extra virgin olive oil & 

40% canola oil) 

• 1 roasted red pepper, cut in strips 

• 2 oz - mircro greens 

• 5 oz - BelGioioso Grated Parmesan 

(can substitute Burrata or Straciatella) 

Directions 

1. This delightful summertime appetizer is constucted by dredging a 

few slices of zucchini in flour and egg. 

2. Place in skillet and begin to fry in oil on a light to medium flame. 

Fry on both sides until slightly brown. 

3. Remove from oil and let drain on paper towel for a minute. 

4. Apply BelGioioso Grated Parmesan, Burrata, or Straciatella to 

flattened zucchini slice and begin to roll. Repeat until zucchini and 

Parmesan/Burrata/Straciattella are used. 

5. Serve immediately and top with roasted red pepper and micro 

green garnish. 

Featuring: 

BURRATA BALLS 

SKU # 10292713 

GRATED PARMESAN 

SKU # CP158 

STRACCIATELLA 

SKU # 10364262N 

29

WALNUT CHAMPAGNE VINEGAR COLESLAW 

30

APPETIZERS 

WALNUT CHAMPAGNE 

VINEGAR COLESLAW 

COOK TIME 8 HRS. | MAKES 6 SERVINGS 

Ingredients 

• 1 head of green cabbage (8-10 cups) 

• 1 large carrot, peeled 

• 3 green onions 

• 1 cup - California walnuts, chopped 

Coleslaw Dressing 

• 1 cup - mayonnaise 

• 1 large egg yolk 

• 1 tsp - water 

• 2 1/4 tsp - Sparrow Lane 

Champagne Vinegar 

• 1/4 tsp - lemon juice 

• 1/4 tsp - salt 

• 1/4 tsp - sugar 

• 3/4 cup - canola oil 

• 1/4 cup - extra virgin olive oil 

• 2/3 cup - half & half 

• 1/4 cup - Sparrow Lane Walnut 

Champagne Vinegar 

• 2 tbsp - citrus vinegar 

• 1/3 cup - sugar 

Directions 

1. Prepare mayonnaise by whisking egg yolk, water, champagne 

vinegar, lemon juice, salt and sugar. Slowly drizzle canola oil until 

mayonnaise begins to thicken. Continue drizzling remaining 

canola oil while whisking non-stop. Mayonnaise should be very 

thick. Now slowly drizzle in olive oil while continuing to whisk 

vigorously. Mayonnaise should be thick and creamy. Set prepared 

mayonnaise aside. 

2. Wash, dry and finely chop cabbage, carrot and green onions. Toss 

together in a large bowl. 

3. In a small bowl, whisk half and half with walnut champagne 

vinegar. Allow to rest for 5 minutes. 

4. Meanwhile, in a separate bowl combine prepared mayonnaise, 

citrus vinegar, sugar, garlic salt, and white pepper; whisk until 

smooth. Add half and half mixture to dressing and whisk unitl well 

combined. Pour dressing over vegetables, add walnuts and toss 

thoroughly until cabbage mixture is well coated with dressing. 

Cover and place in airtight container. Refrigerate for 4-8 hours or 

overnight. Toss well before serving. 

Featuring: 

• 1 tsp - garlic salt 

• 1/2 tsp - white pepper 

SPARROW LANE WALNUT CHAMPAGNE VINEGAR 

SKU # 77702 

31

CUBAN APPETIZER BOARD (ENTREMESES CUBANOS) 

32

APPETIZERS 

CUBAN APPETIZER BOARD 

(ENTREMESES CUBANOS) 

COOK TIME 1 HR. (INCLUDING PREP) | MAKES 16 SERVINGS 

Ingredients 

Garlic Cilantro Mojo (yields approx. 1 3/4 cups) 

• 1 large (8 oz) onion, thinly sliced 

• 4 cloves (1 oz) garlic, minced 

• 1/2 cup (4 oz) - extra virgin olive oil 

• 1/2 bunch (1/2 oz) of cilantro, chopped 

• 1 small lime, juiced 

• 1/2 tsp (or to taste) - kosher salt 

• pinch (or to taste) of cracked black pepper 

Tostones (yields approx. 16) 

• 2 green plantains 

• 2 cups (16 oz) - vegetable oil 

• 1/2 tsp (or to taste) - kosher salt 

Featuring: 

MINI BEEF EMPANADITAS 

SKU # FA115 

CRISPY PAELLA BITES 

SKU # 10301616 

MANCHEGO CHEESE & 

QUINCE (MEMBRILLO) TARTS 

SKU # 930119 

Directions 

Garlic Cilantro Mojo 

1. Mix the olive oil with the onions and garlic. Heat this mix together in a 

sauce pot at low heat. Cook for approximately 10 minutes until onions 

are translucent. Keep heat at a low temperature to avoid color on garlic & 

onions. 

2. Once onions are soft, remove from heat and place the mixture of olive oil, 

onions, and garlic in a bowl. Cool for 15 minutes then add the juice of 1 

lime and the chopped cilantro. 

3. Mix and season with salt and pepper. 

Tostones 

1. Peel plantains and cut crosswise into 1/2-inch chunks. 

2. Heat oil to 300°F and blanch the plantains in oil until tender. This will take 

approximately 5 minutes. 

3. Once plantains are tender, remove from oil and place on paper towels 

to drain and cool for another 5 minutes. (Reserve the oil in the pan for a 

second frying.) 

4. Working with one plantain chunk at a time, place the plantain between 2 

sheets of parchment or wax paper. Use the back of a frying pan to press 

and flatten the plantain. Apply equal pressure to get an even thickness. 

5. Raise the oil temperature to 375°F and refry each flattened plantain until 

golden brown and crispy, approx. another 3-5 minutes. 

6. Remove from oil and drain on paper towels. Sprinkle some kosher salt 

over the top. To serve, place a spoonful of the Garlic-Cilantro Mojo on top. 

Appetizer Board 

1. Arrange the Garlic Cilantro Tostones on a wooden serving board with Mini 

Beef Empanaditas, Crispy Paella Bites, and Manchego Cheese Quince 

Tarts. 

2. Garnish of your choosing. 

33

FAJITA QUINOA BOWL WITH CILANTRO LIME DRESSING 

34

APPETIZERS 

FAJITA QUINOA BOWL WITH 

CILANTRO LIME DRESSING 

PREP TIME 20 MIN. | COOK TIME 10 MIN. | MAKES 4 SERVINGS 

Ingredients 

• 1 tbsp - Sovena Extra Virgin Olive Oil 

• 1 lb - boneless skinless chicken breasts, 

thinly sliced 

• 1 onion, chopped 

• 2 cloves of garlic, minced 

• 1 yellow or orange pepper, sliced 

• 1 red pepper, sliced 

• 2 tsp - chili powder 

• 1/4 tsp each - salt & pepper 

• 3 cups - cooked quinoa 

• 1 avocado, peeled, pitted, & sliced 

• 1 cup - corn kernels, fresh/frozen, thawed 

• 1/2 cup - crumbled queso fresco 

• 1/3 cup - thinly sliced radish 

Cilantro Lime Dressing 

• 1/3 cup - Sovena Extra Virgin Olive Oil 

• 3 tbsp - lime juice 

• 1 tbsp - white wine vinegar 

Directions 

1. Cilantro Lime Dressing: Whisk together olive oil, lime juice, 

vinegar, garlic, mustard, honey, salt, and pepper. Stir in cilantro. 

2. Heat olive oil in skillet set over medium heat; sauté chicken for 

2 to 3 minutes or until browned. Add onion, garlic, peppers, 

chili powder, salt, and pepper; sauté for about 5 minutes or until 

peppers are tender-crisp and chicken is no longer pink. Stir in 1/4 

cup water, scraping up any brown bits. 

3. Dress quinoa with 2 tablespoons of dressing; divide among 4 

bowls. Top with chicken mixture, avocado, corn, queso fresco, and 

radish. Drizzle with remaining dressing. 

COOKING TIPS 

• To cook quinoa, bring 1 cup quinoa and 2 cups water to boil. Reduce 

heat; cover and simmer for 15 minutes. Fluff with fork. 

• Substitute feta or goat cheese for queso fresco if desired. 

• Replace quinoa with brown rice if desired. 

Featuring: 

• 1 clove of garlic, minced 

• 1 tsp - dijon mustard 

• 1 tsp - honey 

• pinch of salt & pepper 

EXTRA VIRGIN OLIVE OIL 

SKU # 926201 

• 1/4 cup - chopped fresh cilantro 

35

ORIGINAL BLUE & BUTTERNUT CROSTINI WITH ROSEMARY & WALNUTS 

36

APPETIZERS 

ORIGINAL BLUE & BUTTERNUT CROSTINI 

WITH ROSEMARY & WALNUTS 

CHEF JENNIFER LUTTRELL | COOK TIME APPROX. 30 MIN. | MAKES ABOUT 20 SERVINGS 

Ingredients 

• 4 cups - butternut squash cubes, oven 

roasted until fork-tender 

• 2 tbsp - honey 

• salt & pepper, to taste 

• 1 French baguette, sliced into 1/4-inch 

slices 

• 3 tbsp + 2 tsp - olive oil, divided 

• 3/4 cup - chopped walnuts 

• 4 sprigs of rosemary 

• 2 tbsp - minced shallot 

• 6 oz - Point Reyes Original Blue, 

crumbled 

• 2 tbsp - cream cheese 

• 1/2 cup - pomegranate seeds 

Featuring: 

Directions 


2. In a food processor, puree butternut squash and honey. Season 

with salt and pepper. Set aside. 

3. Toast the bread: Place bread slices on a parchment-lined sheet 

pan and drizzle evenly with 2 tablespoons of olive oil. Bake 8-10 

minutes, or until bread is toasted and browned. Set aside. 

4. Remove rosemary leaves from sprigs. Place 1 tablespoon of olive 

oil in a small skillet over medium-high heat. When the oil is hot, 

add rosemary leaves and walnuts. Cook, stirring frequently, until 

nuts begin to darken and rosemary is crisp and fragrant, about 

3-5 minutes. Remove from heat and drain on paper towel-lined 

plate. Sprinkle with salt and pepper. Set aside. 

5. Using the same pan over medium low heat, add 2 teaspoons olive 

oil, then add minced shallot. Stir frequently and cook just until 

shallot begins to soften. Remove from heat and let cool. 

6. In a food processor, combine most of the Original Blue (reserve 

just a little for garnish on top of your finished product), cooked 

shallot and cream cheese. Puree until mixture is whipped and 

smooth, scraping down sides of bowl as you go. 

7. Assemble the crostini: Evenly spread the cheese mixture onto the 

toasted bread slices, then add equal amounts of butternut squash 

puree. Top each crostini with walnuts, rosemary, pomegranate 

seeds and additional Original Blue. 

POINT REYES ORIGINAL BLUE, 

CRUMBLED 

SKU # 1000081N 

8. Serve immediately. 

COOKING TIP 

• Can make components 1-2 days ahead and assemble just before serving. 

37

CALAMARI “FRITTI” 

38

APPETIZERS 

CALAMARI “FRITTI” 


Ingredients 

• 1 lb - The Right Squid Calamari Rings & 

Tentacles 

• 1 cup - all-purpose flour 

• 1 cup - semolina flour 

• sunflower oil for frying 


• lemons 

Featuring: 

Directions 

1. Heat oil to 350°F. 

2. Sift flours together. 

3. Dredge calamari in flour and sift with large strainer. 

4. Fry in hot oil for 3-4 minutes in small batches. 

5. Season with kosher salt and serve with lemon. 

COOKING TIP 

• For Rhode Island Style Calamari, dredge hot cherry peppers in flour and 

fry with calamari 

THE RIGHT SQUID CALAMARI 

RINGS & TENTACLES 

SKU # WI030035 

‘The Right Squid’ is harvested in Pt. Judith, 

Rhode Island; known for the world’s most 

tender and flavorful squid. The squid is 

immediately processed when landed with no 

added chemicals 

39

ROASTED HEIRLOOM TOMATO SOUP WITH GOAT CHEESE 

ROASTED HEIRLOOM TOMATO SOUP 

WITH GOAT CHEESE 

CHEF LESLIE DURKEE | COOK TIME 45 MIN. | MAKES 6 SERVINGS 

Ingredients 

• 6 tbsp - extra virgin olive oil 

• 3 shallots, chopped 

• 3 garlic cloves 

• 1 cup + 6 tsp - Laura Chenel Chef’s 

Chevre Goat Cheese 

• 5 cups - heirloom tomatoes 

(approximately 4 lb) 

• 1 1/2 cups - chicken bone broth (can sub 

veggie stock) 

• 1/2 tsp - lemon juice 

• 1 bunch of fresh basil, chopped 

• 6 tsp - hazelnuts 

Directions 

1. Place heirloom tomatoes on sheet pan and roast at 375°F for 25 

minutes in oven. 

2. In large saucepan, add extra virgin olive oil, shallots, and garlic. 

Sauté on medium high heat until lightly golden. 

3. Add roasted heirloom tomatoes, chicken bone broth, lemon 

juice, sea salt, brown sugar, and ground black pepper. Continue 

simmering over medium heat for 10 minutes, stirring occasionally. 

4. Using a food processor, Vitamix, or immersion blender add 1 cup 

of Laura Chenel Chef’s Chevre Goat Cheese to soup and puree 

until smooth. 

5. Place 1 cup of soup in bowl, top with 1 teaspoon of Laura Chenel 

Chef’s Chevre Goat Cheese, 1 teaspoon of hazelnuts, and fresh 

basil to taste. 

• 2 tsp - brown sugar 

• dash of ground black pepper 

• 1/2 tsp - sea salt 

Featuring: 

LAURA CHENEL CHEF’S CHEVRE 

GOAT CHEESE 

SKU # C146A 

40

TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER 

APPETIZERS 

TRIPLE CRÈME BRIE TARTINE 

WITH ROSEMARY BUTTER 

CHEF LESLIE DURKEE | COOK TIME 45 MIN. | MAKES 5 SERVINGS (2 SLICES EACH) 

Ingredients 

Rosemary Compound Butter 

• 1/2 cup - softened unsalted butter 

• 2 tbsp - fresh rosemary chopped fine 

• 2 scallions 

• 1 tsp - fresh lemon juice 

• pinch of salt 

• pinch pepper 

Tartine 

• 1/4 lb - thinly sliced serrano ham 

• 8 oz - Marin French Cheese Triple 

Crème Brie 

• 1 sourdough baguette (10 slices - 1/4” 

thick each) 

Featuring: 

Directions 

Rosemary Compound Butter 

1. In food processor, add scallion and rosemary. Chop for 1 minute. 

Tartine 

Add butter slowly and remaining ingredients. Set aside. 

1. On sheet tray, lay all sourdough bread slices flat and broil in oven 

for 5 minutes. 

2. Remove from oven, spread rosemary compound butter on each 

tartine, then top with 1 slice of serrano ham and 2 slices of Marin 

French Cheese Triple Crème Brie (1/4-inch thick). 

3. Place in oven at 375°F, bake for 15 minutes or until brie is melted 

and golden. 

COOKING TIP 

• Extra butter can be saved in fridge or freezer and used for sautés or 

melted on fresh fish! 

MARIN FRENCH CHEESE TRIPLE 

CRÈME BRIE 

SKU # 1008358 

41

POKE BOWL 

42

APPETIZERS 

POKE BOWL 


Ingredients 

• 12 oz - Raw Sashimi-Grade Open Blue 

Cobia 

• 3 oz - sweet onion, such as Maui or 

Vidalia, diced 

• 2-3 scallions, thinly sliced 

• 1 avocado, diced 

• 1/4 cup - cashews, roughly chopped 

• 1 cucumber, diced 

• 4 tsp - soy sauce 

Directions 

1. Dice the raw Open Blue Cobia into 1/2-inch cubes. 

2. Add the fish, onion, scallion, sesame seeds, soy sauce, sesame oil, 

honey, and optional crushed red pepper to a bowl. 

3. Season with a small pinch of kosher salt and gently fold to 

combine. 

4. Taste and adjust with more soy sauce, sesame oil, honey, or 

crushed red pepper as desired. 

5. Let sit for 5 minutes at room temperature, then serve on its own or 

on top of steamed rice and enjoy! 

• 2 tsp - toasted sesame oil, to taste 

• 1 tsp - honey, to taste 


Optional: 

• 1 tsp - white or black sesame seeds, or 

a mix crushed red pepper, to taste 

• steamed rice (if eating as a meal) or 

tortilla chips to dip 

Featuring: 

OPEN BLUE COBIA PORTIONS 

SKU # WI030315 

OPEN BLUE COBIA 2-4 OZ PIECES 

SKU # WI030315A 

43

SLOW ROASTED TOMATO FLATBREAD 

Additional toppings shown in photo. 

44

APPETIZERS 

SLOW ROASTED 

TOMATO FLATBREAD 


Ingredients 

• 4 oz - Bel Aria Roasted Red Tomatoes 

• 4 oz - Bel Aria Roasted Yellow Tomatoes 

• 8 oz - mozzarella 

• pinch of basil leaves 

• 1/2 cup - fresh pesto 

Directions 

1. Spread pesto and sprinkle mozzarella cheese evenly across 

flatbread. Place roasted tomatoes on top of the cheese. 

2. Bake at 425°F for 15 minutes or until cheese is melted 

3. Take out of the oven and garnish with basil. Add additional 

toppings if preferred. 

• 2 flatbreads 

Featuring: 

BEL ARIA ROASTED RED TOMATOES 

SKU # BC800022 

BEL ARIA ROASTED YELLOW TOMATOES 

SKU # BC800023 

45

46

ENTRÉES 

HOW TO GRILL THE PERFECT STEAK 48 

LENTILS SALAD WITH EXTRA VIRGIN OLIVE OIL, FETA, & SPINACH 50 

RYE & CEREAL HALF-BAGUETTES WITH GRAVLAX SALMON 52 

GUACAMOLE BURGER 54 

MEZZI RIGATONI CARBONARA 56 

POLENTA WITH TALEGGIO, CRUCOLO, & PROSCIUTTO 58 

COTIJA PEPITA, PESTO, & CACTUS FALL PASTA 60 

PARMA RISOTTO 62 

THE ULTIMATE TRUFFLE BURGER 64 

EARTHY VEGAN CROISSANDWICH 66 

GOAT CHEESE, FIG, & HAM BRIOCHE SANDWICH 67 

INSIDE OUT CHICKEN AVOCADO & SRIRACHA GRILLED CHEESE 68 

RHAPSODY IN BLUE - SALTY SWEET BLUE CHEESE PIZZA 70 

SUPER CHORIZO CON PAPA 72 

YELLOWFIN TUNA TOSTADA 74 

PAN SEARED CHILEAN SEA BASS WITH LEMON BUTTER SAUCE 76 

GRILLED OCTOPUS WITH PARMENTIER DRESSED WITH WHITE TRUFFLE OLIVE OIL 78 

FIG BBQ CHICKEN 80 

FIG & CHILI GLAZED PORK CHOPS 81 

ASIAN NOODLE BOWL WITH CHICKEN & BEEF SKEWERS 82 

MONTANARA PIZZA 84 

EGGS BENEDICT WITH JAVA CRAB MEAT 86 

WARM GARLIC DRIZZLE 88 

SANTA MARIA BANH MI 89 

47

HOW TO GRILL THE PERFECT STEAK 

48

ENTRÉES 

HOW TO GRILL THE PERFECT STEAK 

Chill out 

Remove thawed meat from the refrigerator and let rest at room temperature for at least 30 minutes before cooking. 

READY, SET, SEAR! 

Pre-heat your Gas or Charcoal Grill: Sear over high heat EACH SIDE for 1 minute with lid closed. Then transfer steak 

to indirect heat OR reduce heat to low. Close lid and cook according to the times and temperatures below. Steaks will 

continue to rise in temperature 5 to 10 degrees while at rest after grilling. 

GIVE IT A REST 

Always let steaks rest 5 minutes before slicing. 

GRILLING TIMES 

Times are organized by thickness and temperature for easy grilling. Grill times are suggested guidelines only, actual times 

may vary depending upon your grill type and temperature. 

FILETS MIGNON & CENTER-CUT RIBEYES 

THICKNESS RARE: 110°F - 120°F MEDIUM RARE: 120°F - 130°F MEDIUM: 130°F - 140°F 

1.5” 3 minutes EACH SIDE 3.5 minutes EACH SIDE 4 minutes EACH SIDE 

1.75” 3.5 minutes EACH SIDE 4 minutes EACH SIDE 4.5 minutes EACH SIDE 

2” 4 minutes EACH SIDE 4.5 minutes EACH SIDE 5 minutes EACH SIDE 

SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS 

THICKNESS RARE: 110°F - 120°F MEDIUM RARE: 120°F - 130°F MEDIUM: 130°F - 140°F 

1” 4 minutes EACH SIDE 5 minutes EACH SIDE 6 minutes EACH SIDE 

1.25” 4.5 minutes EACH SIDE 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 

1.5” 5 minutes EACH SIDE 6 minutes EACH SIDE 7 minutes EACH SIDE 

1.75” 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 7.5 minutes EACH SIDE 

2” 6 minutes EACH SIDE 7 minutes EACH SIDE 8 minutes EACH SIDE 

49

LENTILS SALAD WITH EXTRA VIRGIN OLIVE OIL, FETA, & SPINACH 

50

ENTRÉES 

LENTILS SALAD WITH 

EXTRA VIRGIN OLIVE OIL, FETA, & SPINACH 

CHEF GIANNIS STRATIGOS | COOK TIME 20 MIN. | MAKES 4 SERVINGS 

Ingredients 

• 2 1/2 cups (250 g) - lentils 

• 3/4 cup (100 g) - cherry tomatoes 

• 1 1/4 cups (150 g) - baby spinach 

• 1 1/3 cups (120 g) - feta cheese crushed 

• 1/3 cup (90 mL) - ILIADA Organic Extra 

Virgin Olive Oil 

• 1/3 cup (60 mL) - balsamic cream & figs 

• 2 spring onions, finely chopped 

• 1/2 cup (80 g) - roasted hazelnuts, 

chopped 

• 1 tsp - mild mustard 

• 1 tsp - thyme honey 

Directions 

1. Place the lentils in a pot with the water. Add the bay leaf and boil 

for 12-15 minutes. 

2. Remove and drain the lentils. 

3. Add the mustard, thyme honey and balsamic cream with figs into 

a bowl. 

4. Add salt & pepper. 

5. Add ILIADA Organic Extra Virgin Olive Oil and mix with an 

eggbeater. 

6. Add the lentils, spring onion, spinach, basil and cherry tomatoes 

cut in half, in a bowl. 

7. Add the feta cheese and mix everything very well. 

8. Serve in a bowl and garnish with the roasted hazelnut. 

• 1/2 bunch of basil, finely chopped 

• 1 bay leaf 

• salt & fresh pepper 

Featuring: 

ORGANIC EXTRA VIRGIN OLIVE OIL 

SKU # BC110010 

51

RYE & CEREALS HALF-BAGUETTES WITH GRAVLAX SALMON 

52

ENTRÉES 

RYE & CEREAL HALF-BAGUETTES 

WITH GRAVLAX SALMON 

CHEF JEAN-JACQUES MASSÉ | COOK TIME 20 MIN. | MAKES 1 SERVING 

Ingredients 

• 1 Bridor Rye & Cereal Half-Baguette 

• 4 oz - salmon 

• 1/2 cup (50 g) - wakame seed 

• 1/4 cup (20 g) - black radishes 

• roasted sesame seeds 

• poppy seeds 

Tarama Sauce (50 g) 

• 2 1/2 tbsp (10 g) - mascarpone 

Directions 

1. Marinate the salmon for 12 hours in the marinade. 

2. Sprinkle poppy seeds and roasted sesame seeds over the 

marinated salmon, and cut into thin (not too thin) slices. 

3. Cut the Rye & Cereals Half-Baguette into two-thirds. 

4. Fill the Half-Baguette, starting with the sauce, the wakame, and 

then the rest of the ingredients. 

Featuring: 

• 2 1/2 tbsp (10 g) - mayonnaise 


• 1/3 cup (30 g) - pink tarama sauce 

• powdered wasabi 

RYE & CEREAL HALF-BAGUETTE 

SKU # 10594738 

• lemon juice 

• dill 

Marinade 

• 1/3 cup (40 g) - rice vinegar 

• 2 1/3 tsp (10 g) - lemon juice 

• 1 tsp (5 g) - dill 

• 2 1/3 tsp (10 g) - sugar 


53

GUACAMOLE BURGER (PLANT BASED) 

54

ENTRÉES 

GUACAMOLE BURGER 

(PLANT BASED) 

COOK TIME 15 MIN. | MAKES 4 BURGERS 

Ingredients 

• Four 4 oz Sweet Earth Awesome Burger 

patties, grilled 

• 1/2 medium red onion, sliced 

• 1/2 tomato, sliced 

• 1 cup - guacamole, prepared 

Directions 

1. Spread vegan aioli on heel side of the bun. 

2. Layer lettuce, Awesome Burger patty, tomato slices, guacamole 

and tortilla chips. 

3. Top red onions and sliced jalapenos. 

4. Serve with Mexican street corn, french fries, or side salad. 

• 2 oz - corn tortilla chips 

• 1 jalapeno, sliced 

• 4 burger buns 

• 2 oz - vegan aioli 

COOKING TIP 

• Make it extra indulgent with a drizzle of queso sauce! 

• 8 leaves of butter lettuce 

Featuring: 

SWEET EARTH AWESOME BURGER 

SKU # 10614268 

55

MEZZI RIGATONI CARBONARA 

56

ENTRÉES 

MEZZI RIGATONI 

CARBONARA 


Ingredients 

• 16 oz - De Cecco Mezzi Rigatoni no. 26, 

cooked 

• 1/2 cup (4 oz) - pasteurized egg yolk 

• pinch of ground black pepper 

• 1/2 cup (4 oz) - grated Pecorino 

Romano cheese 

• 1/4 cup (2 oz) - grated Parmigiano 

cheese 

Directions 

1. Stir yolk, black pepper, and both cheeses in a bowl and 

refrigerate. 

2. Meanwhile, broil the diced guanciale, and set fat aside. 

3. Combine pasta, egg sauce, and guanciale in a pan. 

4. Add fat and 2 ounces of boiling water. Sauté for a few seconds. 

5. Garnish with grated cheese and serve. 

• 1/2 cup (4 oz) - guanciale or pancetta 

Featuring: 

DE CECCO MEZZI RIGATONI NO. 26 

SKU # 927067 

57

POLENTA WITH TALEGGIO, CRUCOLO, & PROSCIUTTO 

58

ENTRÉES 

POLENTA WITH TALEGGIO, 

CRUCOLO, & PROSCIUTTO 


Ingredients 

• 1 cup - water 

• 1 cup - milk 

• 2 tbsp - oil 

• 1 cup - Savello Yellow Polenta Flour 

• 1 cup - Savello Taleggio Cheese 

• 12 slices of Savello Prosciutto 

• 1/2 cup - Savello Crucolo Cheese, 

coarsely grated 

• 2 tbsp - brown butter 

• 4 twigs of rosemary 

• 2 tbsp - butter 

Directions 

1. Pour the water and milk into a deep cooking pot and bring the 

mixture to a boil. Add salt and oil. 

2. Slowly whisk in the yellow polenta flour to prevent lumps from 

forming. Go on whisking until the polenta has become firm. 

Proceed to cook it slowly, stirring it from time to time with a 

wooden spoon. The polenta should come unstuck from the 

bottom of the pot. 

3. Add in melted Taleggio Cheese. 

4. Round off by stirring in the cold butter. 

5. Dish up the polenta. Sprinkle the grated Crucolo Cheese, then 

pour the brown butter over the top. Spread slices of prosciutto on 

the polenta and garnish with rosemary before serving. 


Featuring: 

YELLOW POLENTA FLOUR 

SKU # BC701732 

CRUCOLO CHEESE 

SKU # BC430601 

PROSCIUTTO 

SKU # BC602036 

TALEGGIO CHEESE 

SKU # CT100 

59

COTIJA PEPITA, PESTO, & CACTUS FALL PASTA 

60

ENTRÉES 

COTIJA PEPITA, PESTO, 

& CACTUS FALL PASTA 


Ingredients 

• Cacique® Grated Cotija Cheese 

• 8 oz - spaghetti or choice of pasta 

• 28 oz - drained nopalitos (cactus) 

• 1/3 cup - pepitas (green pumpkin 

seeds) 

• 1 bunch (3 cups) of fresh cilantro, 

(leaves only) 

• 2 cloves of garlic, sliced 

• 1/3 cup - extra virgin olive oil 

• 1 tomato, finely chopped 

• 1 (1/3 cup) Anaheim Chile, finely 

chopped (remove seeds for less heat) 

Directions 

1. Bring a large pot of salted water to a boil. Add pasta & cook as 

the label directs, adding the cactus during the last 1 minute of 

cooking. Reserve 1 cup of cooking water, then drain. Return the 

pasta and cactus to the pot. 

2. Add the pepitas to a blender. Then add in the cilantro, garlic, olive 

oil, and 1/2 cup of the reserved cooking water and puree until 

smooth. 

3. Add the pepita, pesto, tomato, chile, and all but 2 tablespoons of 

the Cacique® Grated Cotija Cheese to the pot with the pasta and 

cactus. Toss to combine slowly adding the remaining 1/2 cup of 

cooking water as needed to loosen. 

4. Season with salt and pepper. Serve topped with the remaining 2 

tablespoons of Grated Cotija Cheese. 

Featuring: 

CACIQUE® GRATED COTIJA CHEESE 

SKU # 10294276 

61

PARMA RISOTTO 

62

ENTRÉES 

PARMA RISOTTO 

CHEF RYAN HARDY | COOK TIME 45 MIN. | MAKES 2 SERVINGS 

Ingredients 

• 2/3 cup (140 g) - Acquerello risotto 

(short grain) 

• 2 tsp - fennel & onion soffritto 

• 1/3 cup (3 oz) - white wine 

• 3 cups - Prosciutto di Parma stock 

• 2 tbsp - butter, unsalted 

• 1/4 cup (2 oz) - rendered Prosciutto di 

Parma fat 

• 4 tbsp - grated Parmigiano Reggiano 

• 2 pinches of finely chopped parsley 

• 2 oz - crispy Prosciutto di Parma 

• 2 pinches of rosemary needles, fried 

• 2 pinches of freshly cracked black 

pepper 

Directions 

1. Make a prosciutto stock with the bone and/or skin. Set aside. 

2. Crisp the Prosciutto. Bake in the oven at 400°F for 10-12 minutes. 

3. In a rondeau or shallow pot, over medium high heat, lightly 

sauté the soffritto. Add rice to pan and toast. Add white wine to 

deglaze. Add prosciutto stock, approximately 1/2 cup at a time 

and cover with a lid. Reduce to a simmer and add stock each 

time the rice has absorbed the liquid. Once the risotto is al dente, 

remove from heat and allow to rest for 2 minutes. 

4. Add butter, prosciutto fat, and grated Parmigiano Reggiano 

off heat while constantly stirring. Stir in parsley and half the 

prosciutto crumble until evenly distributed. Once plated, sprinkle 

with rosemary, black pepper, and the remaining prosciutto 

crumble. 

5. Garnish with shaved Parmigiano Reggiano. 

Featuring: 

PROSCIUTTO DI PARMA 

SKU # BC701703 

63

THE ULTIMATE TRUFFLE BURGER 

64

ENTRÉES 

THE ULTIMATE 

TRUFFLE BURGER 

COOK TIME 20 MIN. | MAKES 2 BURGERS 

Ingredients 

Truffle Burger 

• 1/2 cup - arugula 

• 2 tsp - lemon juice 

• 10 oz - ground beef 

• 1/2 tsp (2 g) - Sabatino Truffle Zest 

• 2 tbsp - unsalted butter, divided 

• 2 large eggs 

• salt & pepper to taste 

• 2 brioche buns 

• fresh truffles (optional) 

Truffle Spread 

• 1/4 cup - mayonnaise 

• 1/4 cup - sour cream 

• 3 tbsp - Sabatino Truffle Sauce 

Featuring: 

Directions 

1. In a small bowl, combine the truffle spread ingredients and 

mix well. Refrigerate until ready to use. In another small bowl, 

combine arugula with lemon juice. Set aside. 

2. In a medium bowl combine beef and Truffe Zest. Form into two 

equal sized patties. 

3. Heat a large cast iron skillet over medium heat and melt 1 

tablespoon of butter. Add patties and cook to desired doneness, 

about 3 to 5 minutes each side. While your burger is cooking on 

the second side after the first flip, crack two eggs and fry them 

until whites are firm but yolks are still runny. 

4. Transfer the patties to a plate, and season with salt and pepper. 

Top each with a fried egg. 

5. Quickly toast the buns in the same pan with the remaining 1 

tablespoon of butter. 

6. Build your burger: spread a generous layer of truffle sauce on the 

bottom bun and then top with your patty. Add arugula on top of 

the fried egg. Garnish with fresh truffles if using. Place the top bun 

on and serve. 

COOKING TIPS 

TRUFFLE ZEST 

SKU # 10355446 

TRUFFLE SAUCE 

SKU # 10295156 

Substitution options: 

• # STS24 - truffle salt in place of regular salt for extra truffle boost 

• # 10336042 - white truffle cream in place of tarufata sauce (same amount) 

• # 10605564 - black truffle pate in place of tartufata sauce (same amount) 

65

EARTHY VEGAN CROISSANDWICH 

EARTHY VEGAN 

CROISSANDWICH 

COOK TIME 40 MIN. | MAKES 1 SANDWICH 

Ingredients 

• 1 Délifrance Spelt & Quinoa Vegan 

Croissant 

• 1 tbsp (15 g) - Paris mushrooms 

• 1/8 cup (30 g) - broccoli 

• 1 1/2 tbsp (25 g) - zucchini 

• drizzle of olive oil 

Directions 

1. Bake the Spelt and Quinoa Vegan Croissant (340°F for 17 

minutes) leave to cool for 30 minutes. 

2. Cook the mushrooms, broccoli and courgettes. 

3. Place mushrooms on the base then add a layer of courgettes. 

4. Arrange the broccoli. 

5. Place shiso leaves on top and drizzle with olive oil. 

• 4 shiso leaves (mixed leaves) 

Featuring: 

SPELT & QUINOA VEGAN CROISSANT 

SKU # 10604123 

66

GOAT CHEESE, FIG, & HAM BRIOCHE SANDWICH 

ENTRÉES 

GOAT CHEESE, FIG, & HAM 

BRIOCHE SANDWICH 

COOK TIME 20 MIN. | MAKES 1 SANDWICH 

Ingredients 

• 4 Le Chic Patissier Brioche Slices 

(0.4-inch thick) 

• 2/3 cup (80 g) - goat cheese 

• 2 fresh figs 

• 2 slices of ham 

Featuring: 

Directions 

1. Preheat the oven to the grill position. 

2. Spread the goat cheese on your brioche slice. 

3. Add the ham and few slices of figs. 

4. Add some arugula. 

5. Put the 2 brioches slices together and place in the oven for about 

5 minutes. 

6. Remove from the oven and allow time for cooldown. Enjoy! 

COOKING TIPS 

HAND-BRAIDED BRIOCHE 

SKU # 10315971 

• You can use fig jam instead of fresh figs. 

• Sandwich goes great with a side of fresh arugula salad. 

67

INSIDE OUT CHICKEN AVOCADO & SRIRACHA GRILLED CHEESE 

68

ENTRÉES 

INSIDE OUT CHICKEN AVOCADO 

& SRIRACHA GRILLED CHEESE 

PREP TIME 7 MIN. | COOK TIME 8 MIN. | MAKES 1 SANDWICH 

Ingredients 

• 2 tbsp - butter, room temperature 

• 2 slices of sourdough bread 

• 1/3 cup - cooked chicken, rotisserie 

picked and shredded 

• 1 tbsp - sriracha hot sauce 

• 1 tbsp - ranch dressing, prepared 

• 1/2 small avocado, diced in large 

portions 

• 1 tbsp - cilantro, fresh chopped 

• 1/3 cup - Roth Grand Cru® Original 

Shred 

Featuring: 

ROTH GRAND CRU® ORIGINAL SHRED 

SKU # 928323 

Directions 

1. Shred rotisserie chicken. 

2. Combine ranch dressing, Sriracha hot sauce, cilantro and avocado 

and mix well with the shredded chicken until fully coated. 

3. Place a skillet over medium low heat. 

4. Butter lightly one side of each piece of bread. 

5. Directly on the skillet sprinkle 1-2 teaspoons of Roth Grand Cru® 

Original Shred to approximately the size of your bread. 

6. Place bread directly over the melting cheese on the skillet butter 

side to the heat, top with about half of remaining Roth Grand 

Cru® Original Shred (inside of sandwich). 

7. Evenly spread spicy chicken mixture, and top with all but 1-2 tsp 

of Roth Grand Cru® Original Shred top with remaining bread 

slice. 

8. When ready to flip over, lift sandwich from skillet, sprinkle Roth 

Grand Cru® Original Shred the same as before and turn sandwich 

over to cook the second side. 

9. Cook approximately 4 minutes each side until golden on the 

outside and hot and steaming inside. 

10. Can dip into sriracha ranch dressing for extra punch. 

COOKING TIPS 

• Roth Grand Cru® can also be shredded from loaf, wheel or retail cut. 

• An SOS Grand Cru® Original (slice) may be substituted in this recipe. 

(SKU # 10721768) 

69

RHAPSODY IN BLUE - SALTY SWEET BLUE CHEESE PIZZA 

70

ENTRÉES 

RHAPSODY IN BLUE - SALTY 

SWEET BLUE CHEESE PIZZA 

CHEF MARK TODD | COOK TIME 15 MIN. | MAKES 1 PIZZA 

Ingredients 

• 3 oz - Real California Mascarpone 

• One 10-inch extra-thin pizza crust (tart 

dough or cracker crust preferred) 

• 3 oz - caramelized onions 

• 2 tbsp - diced Medjool dates 

• 3 oz - shredded Real California Part- 

Skim Mozzarella 

Directions 

1. Spread Mascarpone evenly over crust; sprinkle with onions and 

dates. 

2. Blend Mozzarella and Blue cheese; sprinkle over crust. 

3. Bake at 475°F until crust has golden edge and crisp bottom 

(approximately 8 min.) and cheese is slightly browned. Sprinkle 

with almonds. 

• 3 oz - crumbled Real California Creamy 

Blue 

• 1 tbsp - diced smoked almonds 

Featuring: 

CRUMBLED REAL CALIFORNIA CREAMY BLUE 

SKU # CB115WC 

SHREDDED CALIFORNIA PART-SKIM MOZZARELLA 

SKU # 10285943N 

71

SUPER CHORIZO CON PAPA 

72

ENTRÉES 

SUPER CHORIZO CON PAPA 

CHEF LARS SMITH | COOK TIME 20 MIN. | MAKES 2 PIZZAS 

Ingredients 

• pizza dough for 2 pizzas 

Chorizo & Potatoes 

• 14 oz - chorizo 

• 14 oz - sliced Kennebec potatoes 


Toppings 

• extra virgin olive oil, as needed 

• 2 1/2 cups - Real California Oaxaca 

Cheese, cut into pieces 

• 1 cup - Real California Queso Fresco 

Cheese 

• 1 cup - Real California Cotija Cheese 

• 1 1/2 cups - pickled red onion slices 

• 6 oz - Real California Crema Mexicana 

• 2/3 cup - Papalote salsa 

• 1/2 cup - cilantro leaves 

Directions 

1. Allow pizza dough to sit at room temperature for about 1 hour. 

2. To prepare Chorizo and Potatoes, cook chorizo in frying pan over 

medium heat, breaking up as it cooks. Cook until crispy. 

3. Separate fat and reserve for cooking potatoes. Peel and slice 

potatoes. Toss with rendered chorizo fat and season with salt. 

Roast at 400°F until cooked. 

4. To prepare Pizza, preheat oven to 500°F. Stretch one ball dough 

into an oblong shape to mimic the Mexican “hurache” dish. 

Drizzle dough with olive oil. Top with 1 1/4 cups Oaxaca cheese. 

Layer over half of par cooked potatoes, then half of crispy chorizo. 

Bake approximately 8 minutes, until pizza is golden brown and 

evenly cooked. 

5. Remove from oven and put on a wire rack so bottom does not 

become soggy. 

6. Crumble 1/2 cup queso fresco and 1/2 cup cotija evenly over 

pizza. Top evenly with Pickled Red Onion. Diagonally drizzle 3 

ounces crema Mexicana. Then in opposite diagonal, drizzle 1/3 

cup salsa. Finally, top with 1/4 cup whole cilantro leaves. 

Featuring: 

REAL CALIFORNIA OAXACA CHEESE 

SKU # 10294217 

REAL CALIFORNIA COTIJA CHEESE 

SKU # 10294276 

REAL CALIFORNIA CREMA MEXICANA 

SKU # 10107506 

73

YELLOWFIN TUNA TOSTADA 

74

ENTRÉES 

YELLOWFIN TUNA TOSTADA 

COOK TIME 30 MIN. | MAKES 4 TOSTADAS 

Ingredients 

• 4 Mayan Farm Uncut Blue Corn Tortillas 

• 8 oz - yellowfin tuna sliced thinly 

• 1 ripe avocado 

• 1/4 cup - soy sauce 

• 1 tbsp - toasted white sesame seeds 

• 1 tbsp - toasted black sesame seeds 

• 2 red radishes sliced thin 


• black pepper 

Featuring: 

Directions 

1. In a mixing bowl place sliced yellowfin tuna, soy sauce, 1/2 

teaspoon of salt, and 1/2 teaspoon of black pepper. 

2. Place whole blue tortillas in pre-heated 350 degree fryer for 2 

minutes. If you don’t have a deep fryer place 1 1/2 cups of canola 

oil in high sided sauté pan and heat on medium high. Once oil is 

hot place tortillas in oil and cook on each side for 1 minute. Once 

cooked either way place cooked tortillas on paper towel and 

sprinkle with kosher salt. 

3. Slice avocado and radishes. 

4. Assemble tostadas - divide tuna, and avocado into 4. Place 

avocado on cooked blue corn tortilla, arrange tuna on top of 

avocado. 

5. Garnish tostada with toasted sesame seeds and radishes. 

MAYAN FARM UNCUT BLUE CORN 

TORTILLAS 

SKU # F723S 

75

PAN SEARED CHILEAN SEA BASS WITH LEMON BUTTER SAUCE 

76

ENTRÉES 

PAN SEARED CHILEAN SEA BASS 

WITH LEMON BUTTER SAUCE 


Ingredients 

• 2 x 6 oz fillets of As Good As Fresh 

Chilean Seabass 

• 1 tbsp - olive oil 

• 2 tbsp - fresh lemon juice 

• 2 tbsp - unsalted butter 

• 1 tbsp - capers 

• salt & pepper 

Featuring: 

Directions 

1. Preheat the oven to 375ºF. Pat the fillets dry with paper towels and 

season with salt and pepper. 

2. In a medium skillet, heat the oil over medium-high heat until nice 

and hot. 

3. Gently add the sea bass fillets to the skillet. Sauté the fillets for 3 

minutes on each side. 

4. Transfer the skillet into the oven and bake for 4 minutes, or until 

fish is opaque and the internal temperature is 145ºF. 

5. Remove the skillet from oven and set the fillet aside on a serving 

plate. Cover the plate loosely with foil. 

6. Place the skillet back on medium-high heat. Add butter to the 

skillet along with the lemon juice and capers and cook over 

moderate heat just until butter melts, about 45 seconds. Season 

with a little salt and pepper. 

CHILEAN SEA BASS, 6 OZ 

SKU # WI030440 

7. Pour sauce over fillets. Serve with your favorite vegetable. 

CHILEAN SEA BASS, 8 OZ 

SKU # WI030442 

77

GRILLED OCTOPUS WITH PARMENTIER DRESSED WITH WHITE TRUFFLE OLIVE OIL 

78

ENTRÉES 

GRILLED OCTOPUS WITH PARMENTIER 

DRESSED WITH WHITE TRUFFLE OLIVE OIL 


Ingredients 

• 1 FAO 34 Premium Cooked Tentacle 

• 3 medium sized potatoes 

• 3 1/2 tbsp (50 g) - butter 

• 2 tbsp (30 mL) - milk 

• white truffle olive oil 

• rosemary 

• salt 

Featuring: 

PREMIUM COOKED TENTACLE 

SKU # WI030043 

Directions 

1. Heat water in a pot, bring it to a boil and add the potatoes without 

peeling. Boil them until tender. 

2. The potatoes parmentier will have two textures: soft and rough. 

• Rough texture: using a fork, crush 1 potato and 1 tablespoon 

of butter, add salt. 

• Soft texture: using a mixer, crush the rest of potatoes, butter 

and the milk. You will obtain a smooth puree. 

3. Once the Premium Cooked Tentacle is completely defrosted, 

remove excess moisture from it, using a dry wipe or kitchen 

towels. This is very important to preserve the quality of product. 

4. Heat olive oil in a separate pan at maximum temperature. Grill 

the tentacle for about 30 seconds on each side (recommended 

cooking on grill for nice charred flavor). Then, reduce heat to 

medium low and cook until skin turns golden, no more than 2 

minutes, each side. 

5. Place the tentacle on a plate. On the side, place the rough puree 

over the smooth one. Dress them with some drops of white truffle 

olive oil and decorate with rosemary. 

79

FIG BBQ CHICKEN 

FIG BBQ CHICKEN 


Ingredients 

• 1 chicken, cut into 8 pieces 

• sea salt & black pepper 

• 2 tbsp - canola oil 

Sauce 

• 1 yellow onion, chopped 

• 2 cloves of garlic, chopped 

• 2-3 chipotle peppers, stems & seeds 

removed, chopped 

• 1 tsp - paprika 

• 2 tbsp - tomato paste 

• 1 cup - Divina Fig Spread 

• 1 tbsp - Worcestershire sauce 

• 1 cup - water 

Directions 

For the Chicken 


2. Line baking sheet with foil and place an oven-safe wire rack inside. 

3. Season chicken with salt and pepper. 

4. Heat canola oil in large sauté pan over medium-high heat. Sauté 

chicken in batches until well browned on both sides, about 10 

minutes. Do not crowd the pan. 

5. After browning chicken, set aside on prepared rack (reserving oil 

in pan) and brush with half of the basting sauce (see below). 

6. Bake for 40-45 minutes, brushing with remaining basting sauce 

halfway through, until done or when a thermometer inserted into 

thigh registers 165°F and juices run clear. 

7. Tent chicken with foil and let rest 10-15 minutes. 

For the Sauce 

1. Pour off all but 2 tbsp. of fat from pan and return to medium heat. 

2. Sauté onion until translucent, about 5 minutes. 

3. Add garlic and chopped chipotle peppers and sauté another 5 

minutes. Add paprika and tomato paste and stir for 1 minute. 

4. Add fig spread, Worcestershire sauce and 1 cup of water. Bring to 

a simmer, then puree until smooth. 

5. Season to taste and divide into two bowls, one for basting and 

one to serve on the side. 

Featuring: 

DIVINA FIG SPREAD 

SKU # 925050A 

80

FIG & CHILI GLAZED PORK CHOPS 

ENTRÉES 

FIG & CHILI GLAZED 

PORK CHOPS 


Ingredients 

• 1/2 cup - Divina Fig Spread 

• 1/4 cup - rice wine vinegar 

• 1 tbsp - chili paste 

• 2 garlic of cloves, crushed 

• 1 tbsp - low sodium soy sauce 

• sea salt & black pepper 

• 4 pork chops, bone-in 


• 1 bird’s eye chile, sliced 

Directions 

1. Whisk together fig spread with vinegar, chili paste, garlic, soy 

sauce and salt and pepper. 

2. Coat both sides of the pork chops with fig marinade. 

3. Place EVOO in a cast iron skillet and heat until medium hot. 

4. Place the pork chops in the pan with chiles and cook each side 

until golden brown, about 4 minutes per side. 

5. Add the basil and turn off the heat. 

6. Cover the skillet and let the pork rest for 8-10 minutes before 

serving. 

• 1 bunch fresh basil (about 10 leaves, torn) 

Featuring: 

DIVINA FIG SPREAD 

SKU # 925050A 

81

ASIAN NOODLE BOWL WITH CHICKEN & BEEF SKEWERS 

82

ENTRÉES 

ASIAN NOODLE BOWL WITH 

CHICKEN & BEEF SKEWERS 

CHEF KATIE BOYLE | COOK TIME 15 - 30 MIN. | MAKES 2 NOODLE BOWLS 

Ingredients 

• Van Lang Foods Chicken & Beef 

Skewers, 3-4 per bowl 

• 4 cups - Asian noodles (udon, soba, lo 

mein, etc.) 

• 1 cup - broccoli florets 

• 1 cup - julienne carrots 

• 1 cup - red bell pepper strips 

• 1/4 cup - hoisin sauce 

• 1/4 cup - sweet chili garlic sauce 

Directions 

1. Cook noodles according to package directions. 

2. Bake chicken and beef skewers in a 400°F oven for 10-12 minutes. 

3. Mix hoisin, sweet chili garlic sauce, and sesame oil together to 

form a sauce. 

4. Stir fry or sauté broccoli, carrots, and red bell peppers. 

5. Add noodles and sauce to vegetables. 

6. Place in a bowl and arrange chicken & beef skewers as desired 

around noodles. 

7. Garnish with sesame seeds and enjoy! 

• 1/4 tsp - sesame oil 

• 1 tbsp - black & white sesame seeds 

Featuring: 

COOKING TIP 

• This dish can be made with any vegetables you have on hand! Snow 

peas, scallions, cabbage, zucchini or mushrooms would all be delicious 

in this noodle bowl. 

CHICKEN SKEWER 

SKU # VN620728 

BEEF SKEWER 

SKU # VN620736 

83

MONTANARA PIZZA 

MONTANARA PIZZA 

CHEF MICHELE D’AMELIO | COOK TIME VARIES | MAKES 6 PIZZAS 

Ingredients 

• 8 cups (1 kg) - Caputo Chefs Flour or Pizzeria 

Flour 

• 3/4 cup (600 g) - cold water 

• 1 tsp - Caputo Dry Yeast 

• 2 tbsp (30 g) - salt 

• 1 can of Ciao Italian Whole Peeled Tomatoes 

or Authentica 

• 1 ball of Lupara Smoked Mozzarella di Bufala 

• Frienn Italian Frying Oil (enough to fill a fryer 

or a pot at home) 

• 2-3 fresh basil leaves 

• Caputo Semolina (for stretching) 

Featuring: 

Directions 

For the Dough 

1. Place the water in mixer and add the flour and yeast. 

2. Start mixing at a slow speed. 

3. After 2 minutes, add the salt. 

4. Mix until the dough becomes smooth (approximately 15 minutes). 

5. Place the dough on your bench/counter, cover it with a towel or plastic 

wrap, and let it rest for 30 minutes at room temperature. 

6. After the 30 minutes of resting, divide the dough into your desired size 

(we suggest 10 ounces per dough ball). 

7. Roll the dough balls and place them in dough trays or covered containers 

so they can proof. 

8. If using the same day, let the dough balls ferment at room temperature 

(65°F) for 6 hours. 

9. If you are using the dough in the coming days, store it in the refrigerator. 

10. When the dough balls have doubled in size, they’re ready to be stretched. 

Baking 

1. Heat the oil in your fryer or pot. 

CAPUTO PIZZERIA FLOUR 

SKU # GF234 

CAPUTO CHEFS FLOUR 

SKU # GF234A 

CAPUTO SEMOLINA 

SKU # 930986 

CAPUTO YEAST 

SKU # 10560765 

CIAO ITALIAN WHOLE PEELED TOMATOES 

SKU # 81570 

2. Stretch the dough without creating a crust and make some small holes 

with a fork. 

3. Gently place the stretched pizza dough in the hot oil and cook for 2 

minutes on each side. 

4. Take the crust out of the fryer and let it dry for 1 minute on a paper towel. 

5. Add your tomato sauce, Lupara Smoked Buffalo Mozzarella, and basil. 

6. Bake on the middle rack of the oven at 450°F or in a wood-fired oven. 

7. When the mozzarella is melted, and the crust goldens, it is finished. 

8. Let the pizza cool and enjoy your Montanara. 

CIAO AUTHENTICA PEELED CRUSHED TOMATOES 

SKU # 10376482 

LUPARA SMOKED MOZZARELLA DI BUFALA 

SKU # 78626 

FRIENN ITALIAN FRYING OIL 

SKU # 10502661 

84

ENTRÉES 

COOKING TIPS 

• This dough recipe can also be made into non-fried pizza. Both Caputo Chef’s flour and Caputo Pizzeria flour work. Chef’s is a 1kg bag, 

so recommended for home chefs. 

• At home: can be baked in the oven at 550°F on a stone - preheat the oven to 550°F with the stone inside (can also bake in a cast iron 

skillet - preheat in the oven as well) or on a regular sheet pan (do not need to preheat) - stretch the pizza, but leave a crust and do not 

make holes. Coat the crust lightly with EVOO for more color (optional). Top with your tomato sauce (Ciao Whole Peeled or Authentica) 

and bake for 10 minutes. After 10 minutes add your smoked buffalo mozzarella and basil and place it back in the oven on broil until the 

cheese is melted. 

• Wood-Fired Oven: stretch your pizza - leave a crust and do not make holes - top with Ciao tomatoes, Lupara Smoked Buffalo 

Mozzarella, olive oil, and basil and bake. 

85

EGGS BENEDICT WITH JAVA CRAB MEAT 

86

BRAND 

ENTRÉES 

EGGS BENEDICT WITH 

JAVA CRAB MEAT 


Ingredients 

• 1/4 cup - mayonnaise 

• 1/4 tsp - seafood seasoning 

• dash of Worcestershire sauce 

• 6 oz - grated Havarti cheese 

• lemon juice (1 lemon) 

• 1/2 lb - Java Crab Signature Catch 

Super Lump Crab Meat 

• 4 pieces of toasted English muffins 

• 4 oz - thinly sliced country ham 

Directions 

1. Mix mayonnaise, seafood seasoning, Worcestershire sauce, 

cheese, and lemon juice in a medium mixing bowl. Blend 

together and gently fold in crabmeat. 

2. Divide ham into four equal portions and place on top of toasted 

muffins. 

3. Divide crab mixture into four equal portions and place on ham. 

4. Place the muffins with the crab mixture on it, in a pre-heated 

400°F oven, on a baking tray for 7-10 minutes. 

5. Poach all four eggs and place on top. Serve with hollandaise 

sauce over the top. 

• 4 eggs 

• 1 cup - hollandaise sauce 

Featuring: 

JAVA CRAB 

SIGNATURE CATCH SUPER LUMP CRAB MEAT 

SKU # 99297 

87

WARM GARLIC DRIZZLE 

WARM GARLIC DRIZZLE 


Ingredients 


• 1 tbsp - unsalted butter 

• 1 tbsp - dijon mustard 

• 2 cloves of garlic, minced 

• 1 1/2 tsp - fine lemon zest 

• 1 tbsp - chopped fresh oregano 

• 1 tbsp - chopped fresh Italian parsley 

• 1 tsp - freshly ground black pepper 

• 2 tbsp - freshly squeezed lemon juice 

• 2 tbsp - grated Parmesan cheese 

• flaked sea salt to taste 

• crushed red pepper flakes (optional) 

• 1 Tribeca Oven Café Classic Rosemary Loaf 

Directions 

1. Warm Tribeca Oven Café Classic loaf in a 385°F oven for 12 minutes. 

2. Take the loaf out of oven and let sit for 15 minutes to cool enough to 

handle. While the loaf is cooling off, make the garlic and herb drizzle. 

3. In a small saucepan add 2 tablespoons of extra virgin olive oil and 1 

tablespoon of unsalted butter. Heat ingredients until the butter is melted. 

4. While the extra virgin olive oil and butter are still hot, whisk in 1 

tablespoon of dijon mustard, 2 cloves of minced garlic, 1 1/2 teaspoons 

of fine lemon zest, 1 tablespoon of chopped fresh Italian parsley, 1 

tablespoon of chopped fresh oregano, and 1 teaspoon of freshly ground 

black pepper. 

5. After the ingredients have been combined, take the saucepan off the heat 

and let stand for 10 minutes to cool. 

6. Once the mixture has cooled, continuously and slowly whisk in 2 

tablespoons of freshly squeezed lemon juice to emulsify the mixture. 

7. Slice Tribeca Oven Café Classic loaf into 1-2 inch slices and drizzle mixture 

over the slices of bread. 

8. Garnish with grated Parmesan cheese, flake salt to taste, and crushed red 

pepper flakes (if you want to add some heat). Enjoy immediately. 

Featuring: 

TRIBECA OVEN CAFÉ CLASSIC ROSEMARY LOAF 

SKU # 10360229 

88

SANTA MARIA BANH MI 

ENTRÉES 

SANTA MARIA BANH MI 

COOK TIME 45 MIN. | MAKES 6 SANDWICHES 

Ingredients 

Protein & Marinade 

• 1 Santa Maria Beef Tri-tip 


• 5 tbsp - honey 

• 5 tbsp - soy sauce 

• 4 cloves of garlic, chopped or grated 

• 1 piece (about 1-inch) of fresh, grated 

ginger 

• 1 tbsp - red harissa paste 

Spicy Cilantro & Avocado Mayonnaise 

• 1 avocado 

• 1 cup - avocado oil 

• 1 pinch of salt 

• 1 bunch of fresh cilantro, chopped 

• 2 tbsp - sriracha 

• 1 large egg yolk 

Herb Salad 

• 2 carrots, grated 

Directions 

1. Mix all ingredients of the marinade with the meat in a Ziploc bag. Seal the 

bag by removing as much air as possible. Let marinate in the refrigerator 

for a minimum of 4 hours. It is ideal to let the mixture marinate overnight. 

2. Preheat oven or grill to 375°F. 

3. Heat a large skillet over medium/high heat. Remove meat from marinade 

and sear well on all sides. 

4. Remove from the heat and move to the oven or grill for about 30 minutes 

until the meat is well roasted on the outside but juicy on the inside. 

Internal temp of 130°F. 

5. Remove tri-tip from the grill or oven and let rest for 20 minutes. 

6. While the meat rests, make the spicy cilantro and avocado mayonnaise. 

Whisk the egg yolk, sriracha and avocado until smooth. Slowly add your 

oil a little at a time while continuing to whisk. Once emulsified, mix in your 

salt and herbs. Set aside in the refrigerator. 

For the Herb Salad 

1. In a bowl, mix all ingredients until fully incorporated. 

2. Slice the rested meat against the grain in 1/8-inch thick slices. 

3. Now you can build the sandwiches by spreading the cilantro and avocado 

mayonnaise on both sides of the bread. Layer the tri-tip followed by a 

layer of herb salad. Serve with a lime wedge and a side of harissa. 

• 1 bunch of fresh cilantro, chopped 

• 1 bunch of fresh basil, chopped 

• juice of 1 lime 

• 3 jalapeños, sliced thin 

• 6 Tribeca Oven Stirato Rolls baked at 375°F 

for 8 min., rested for 15 min., & sliced 

horizontally in half. 

Featuring: 

TRIBECA OVEN STIRATO ROLLS 

SKU # FB302 

89

90

DESSERTS 

MADELEINE TIRAMISU 92 

BREAD PUDDING 93 

TRIPLE CHOCOLATE COOKIES 94 

PISTACHIO & HAZELNUT CREAM PUFF 96 

GLUTEN FREE RASPBERRY JAM BISCUITS 98 

MILK CHOCOLATE CRUNCH CAKE 100 

SALTED CARAMEL CHOCOLATE TARTLETS 102 

CHOCOLATE CHUNK COOKIES 104 

CHOCOLATE PEANUT BUTTER COOKIE PIE 106 

COOKIE FLAUTAS 107 

STRAWBERRY GALETTE WITH WHOLE WHEAT CRÈME FRAÎCHE CRUST 108 

91

MADELEINE TIRAMISU 

MADELEINE TIRAMISU 


Ingredients 

• 6 St. Michel Butter Madeleines 

Mascarpone Cream 

• 1 1/4 cups (250 g) - mascarpone 

• 1 1/4 cups (250 g) - whipped cream 

Syrup 

• 4 1/4 cups - water 

• 1 1/2 cups (300 g) - sugar 

• choose one scent: vanilla, rum, orange 

blossom 

Featuring: 

Directions 

Mascarpone Cream 

1. Beat the whipped cream with a mixer and add the mascarpone at 

the end. 

Syrup 

1. Mix all ingredients in a saucepan. Heat the syrup to 176°F (80°C). 

Assembly 

1. Soak the madeleine in syrup. 

2. Place the madeleine in a verine dish and poach the mascarpone 

cream on top. 

3. Sprinkle with cocoa and decorate with madeleines cut into strips. 

BUTTER MADELEINE 

SKU # 10290347 

MINI BUTTER MADELEINE 

SKU # 10475940 

92

BREAD PUDDING 

DESSERTS 

BREAD PUDDING 

COOK TIME 1 HR. | MAKES 8 SERVINGS 

Ingredients 

• 3 cups - whole milk 

• 3 tbsp - unsalted butter (+1 tbsp for 

greasing pan) 

• 1 tsp - vanilla extract 


• 1/4 tsp - ground cinnamon 


• 3 eggs, beaten 

• 2 eggs, yolk 

• 4 Tribeca Oven Stirato Rolls 

Featuring: 

TRIBECA OVEN STIRATO ROLLS 

SKU # FB302 

Directions 

1. Cut Tribeca Oven Stirato Rolls into 2-inch cubes and set aside. 

2. To make the custard mixture, add the milk, butter, vanilla and 

sugar into small saucepan. Over medium heat, gently stir the 

custard mixture until the butter has melted and the sugar is 

dissolved. 

3. Once combined, pull the saucepan with the custard mixture off of 

the heat and add the cinnamon and salt. Let stand until cool. 

4. Once cooled, add the eggs and yolks and mix well. 

5. Add the diced bread cubes to custard mixture and let set for a 

minimum of one hour. 

6. Preheat your oven to 350°F. 

7. Grease porcelain ramekins or a 2 1/2 quart baking dish with 

remaining butter and add your mixture in to the baking dish you 

decide to use. 

8. Bake for 40-45 minutes or until the custard mixture is set and 

edges are golden brown. 

9. Serve warm with a drizzle of bourbon and caramel sauce. 

93

TRIPLE CHOCOLATE COOKIES 

Photo taken by Audrey Ma 

94

DESSERTS 

TRIPLE CHOCOLATE COOKIES 

CHEF DONALD WRESSELL | COOK TIME 40 MIN. | MAKES ONE HUNDRED 1 OZ COOKIES 

Ingredients 

• 3/4 cup + 1/3 cup (185 g) - unsweetened 

dark chocolate wafers 

• 3 1/4 cups (545 g) - Guittard 64% L’Etoile 

du Nord 

• 1 2/3 cups (270 g) - Guittard 38% Soleil d’Or 

• 2 sticks + 3 tbsp (270 g) - unsalted butter 

• 6 eggs (325 g) 

• 2 cups + 1 tbsp (545 g) - sugar 

• 1 tbsp (12 g) - vanilla extract 

• 1 cup (140 g) - King Arthur Sir Galahad 

• 3/4 tsp (2.5 g) - baking powder 

• 1 tsp (5.5 g) - salt 

Featuring: 

64% L’ETOILE DU NORD 

SKU # GCG364025 

38% SOLEIL D’OR 

SKU # VN235380 

Directions 

1. Melt unsweetened dark chocolate wafers, Guittard 64% L’Étoile 

du Nord, and butter. 

2. Whip eggs and sugar to a light ribbon and incorporate into 

chocolate mixture. 

3. Fold in previously sifted dry ingredients, followed by roughly 

chopped Guittard 38% Soleil d’Or wafers. 

4. Pour batter onto a sheet pan lined with plastic. Cover with more 

plastic and chill. 

5. Divide into 7 ounce pieces and form into logs. At this point 

cookies can be frozen or stored in refrigerator. 

6. Slice and bake at 167°C/325°F for about 10 minutes. 

COOKING TIPS 

• At home and in the professional kitchen, these cookies work great with 

vanilla ice cream, whether in an ice cream sandwich or as a garnish for a 

sundae. Kids love them as much as adults. 

• They’re great for a sweet bite at the end of a meal, as part of a cookie 

tray, or as an addition to a tea or mini dessert presentation. 

• Do not overwhip the eggs: 3 minutes/medium speed hand mixer, is all 

you need. 

• Do not overbake: the texture is perfectly crisp on the outside soft on the 

inside when slightly under-baked. 

• These cookies store really well in the freezer: Wrap logs in paper or 

plastic and store in freezer and you’ll have ready to bake cookies at your 

fingertips. 

Chocolate Substitutions 

• If you don’t have 38% Soleil d’Or on hand, Guittard’s Milk Maxi Chip 

works well. Great performing substitutions for the 64% Etoile du Nord 

are 72% Coucher du Soleil and 72% Onyx. 

95

PISTACHIO & HAZELNUT CREAM PUFF 

PISTACHIO & HAZELNUT CREAM PUFF 

CHEF FRANCOIS MELLET | COOK TIME 2 HRS. | MAKES 12 SERVINGS 

Ingredients 

Pate A Choux (Cream Puff Dough) 

• 4.4 oz (125 g) - whole milk 

• 4.4 oz (125 g) - water 

• 4.4 oz (125 g) - 82% unsalted butter 

• 0.17 oz (5 g) - granulated sugar 

• 0.17 oz (5 g) - Maldon Salt 

• 5 oz (140 g) - bread flour 

• 9 oz (250 g) - whole eggs 

Caramelized Hazelnuts 


• 1.1 oz (30 g) - water 

• 5.25 oz (150 g) - Whole Peeled Capitol Foods 

Hazelnuts 

• 0.09 oz (2.5 g) - unsalted butter 

Featuring: 

• 5.25 oz (150 g) - Capitol Foods Hazelnuts & 

Pistachios 

Financier Cookie Base 

• 10.5 oz (300 g) - sifted powder sugar 

• 7 oz (200 g) - 82% brown butter 

• 2.5 oz (70 g) - sifted all purpose flour 

• 6.5 oz (185 g) - egg white 

CAPITOL FOODS HAZELNUTS 

SKU # 150088 

CAPITOL FOODS PISTACHIOS 

SKU # 104001 

• 3.5 oz (100 g) - almond powder 

• 1.8 oz (50 g) - hazelnut flour 

Pistachio Crème Mousseline 

• 17.6 oz (500 g) - whole milk 

• 1 tsp - Crescendo Vanilla Paste 


• 1.9 oz (50 g) - whole eggs 

• 3.5 oz (100 g) - egg yolks 

• 1.5 oz (40 g) - Crescendo Hot Pastry Cream Powder 

• 4.2 oz (120 g) - 82% butter 1 

• 4.2 oz (120 g) - 82% butter 2 

• 2.5 oz (70 g) - pistachio paste 

Additional chocolate decoration shown in photo. 

96

DESSERTS 

Directions 

Pate A Choux (Cream Puff Dough) 

1. In a saucepan, boil the milk, water, butter, salt, and sugar at 212°F. 

2. Turn off the heat and add the sifted flour, mix using a whisk. 

3. Turn the heat back on medium, switch to rubber spatula, and cook for approximately 2 minutes to dry the dough. 

4. Transfer the dough to a mixing bowl with the paddle attachment and add the eggs in several steps to obtain a smooth 

texture. Mix at a slow speed. 

5. Pipe the cream puffs, egg wash the puffs, and sprinkle pieces of pistachios and hazelnuts. 

6. Using a spray bottle, sprinkle some water into the oven and place sheet pan into an oven at 400°F, close the oven door 

and immediately lower the temperature to 325°F. Bake until golden brown and dry. 

Financier Cookie Base 

1. Melt the butter to a brown color, strain into a thin strainer. Beurre Noisette. Brown butter with nutty flavor. 

2. In a mixing bowl, using the paddle attachment, slowly mix the powdered sugar, almond flour, hazelnut flour, all 

purpose flour with the egg white. 

3. Add the brown butter until a smooth dough is obtained. Scrape the bowl as you mix. Bake into desired shape flexipan 

at 385°F. 

Pistachio Crème Mousseline 

1. In a saucepan, bring the milk, vanilla and half of the sugar to a simmer. While the milk is getting hot, combine the other 

half of the sugar with eggs and yolks. Hot process pastry cream powder and whisk until smooth. 

2. When the milk reaches a simmer, temper one-third of the hot milk into egg mixture and return to the saucepan, cook 

for 2 minutes, whisking consistently. Take off the stove and add butter 1. 

3. Cover and cool down. Once cool, whip in butter 2 and incorporate pistachio paste. 

Caramelized Hazelnuts 

1. Cook the water and sugar to 120°C/248°F. Stir in the hazelnuts and remove from the stove. Mix until the mixture 

crystallizes. 

2. Return to the stove and cook on low fire, mixing continuously until caramelization is obtain. 

3. Take off the stove, add the butter, and let the caramelized hazelnuts cool down on a parchment paper. 

Assembly 

1. Lay the financier cookie on a plate, pipe one swirl of the pistachio pastry cream, add a cream puff dusted with 

powdered sugar on each side of the cream and repeat. 

97

GLUTEN FREE RASPBERRY JAM BISCUITS 

98

DESSERTS 

GLUTEN FREE 

RASPBERRY JAM BISCUITS 

CHEF WHITNEY BARNES | PREP TIME 30 MIN. | COOK TIME 35 MIN. | MAKES 12 BISCUITS 

Ingredients 

Raspberry Chia Jam 

• 3 cups (370 g) - fresh or frozen raspberries 

• 1/4 cup (60 mL) - maple syrup 

• 1/4 cup (50 g) - Bob’s Red Mill Organic Chia 

Seeds 

• 1/2 tsp - vanilla extract 

Biscuits 

• 2 1/2 cups (370 g) - Bob’s Red Mill Gluten Free 

1-to-1 Baking Flour 

• 2 1/2 tsp (10 g) - Bob’s Red Mill Baking Powder 

• 1/2 tsp (2 g) - baking soda 

• 2 tsp (10 g) - sugar 

• 1 tsp - salt 

• 1/2 cup (113 g) - unsalted butter chilled & 

cut into 1/4-inch cubes 

• 2 large eggs (100 g) 

• 3/4 cup (180 mL) - buttermilk 

Featuring: 

Directions 

Prep the Raspberry Jam 

1. Combine raspberries and maple syrup in a small saucepan. Cook over 

medium heat until berries begin to soften and burst, about 5 minutes. 

2. Add chia seeds. Cook until very thick, about 15 minutes. Stir often. 

3. Remove from heat and let cool then add vanilla extract. Store excess jam 

in the refrigerator in an air-tight container for up to 7 days. 

Make the Biscuits 

1. Preheat oven to 450°F. Line a baking sheet with parchment paper. 

2. Whisk together flour, baking powder, baking soda, sugar and salt in a 

large bowl. Cut in butter with a pastry blender until the texture resembles 

very small pebbles. 

3. In a small bowl, briskly stir together both eggs and buttermilk. Make a well 

in the center of the flour mixture and pour in the buttermilk mixture. Stir 

until a soft dough forms. Dough will be slightly wet. 

4. Turn dough out onto a large piece of parchment paper. Sprinkle lightly 

with a bit more gluten free flour and roll or pat dough to ½-inch thick. Fold 

dough in half, then fold in half again. If needed, sprinkle with more gluten 

free flour then roll or pat dough to 1-inch thick. Cut dough with a 2-inch 

round biscuit cutter, pressing straight down (don’t twist). If dough sticks, 

dip the cutter into gluten free flour between each biscuit. 

5. Using your thumb, lightly press a well into the center of each biscuit. Fill 

with 1 teaspoon of chia jam. 

6. Place biscuits on the prepared baking sheet. Bake for 15-16 minutes or 

until tops are golden brown. Remove from oven and cool on the baking 

sheet for 5 minutes. 

1-TO-1 GLUTEN FREE BAKING FLOUR 

SKU # 10288861 

ORGANIC CHIA SEEDS 

SKU # 10526743 

BAKING POWDER 

SKU # 10499600 

99

MILK CHOCOLATE CRUNCH CAKE 

MILK CHOCOLATE CRUNCH CAKE 

CHEF AMANDA ROCKMAN | PREP TIME 24 HRS. | MAKES 1 CAKE 

Ingredients 

Peanut Dacquoise 

• 1 cup + 3 tbsp (140 g) - hazelnut flour 

• 1 1/2 cups + 1 tsp (200 g) - powdered sugar 

• 12 tbsp (180 g) - egg whites 

• 1 cup (71 g) - granulated sugar 

• 1 1/3 cups (163 g) - peanuts, toasted & medium chopped 

Praline Chocolate Crunch Layer 

• 1 2/3 cups (400 g) - peanut butter 

• 3/4 cups (100 g) - Cacao Barry Alunga 41% Milk Chocolate, 

melted 

• 2 1/2 tbsp (20 g) - Cacao Barry Hazelnut Praline Grains 

• 1 cup (40 g) - Rice Krispies 

• 2 tbsp (30 g) - butter, melted 

Pineapple Braise 

• 1 pineapple, skin off 

• 1 4/5 cups (385 g) - light brown sugar 

• 2 vanilla beans, cut & scraped 

• 2 tsp - pink peppercorns 

• 1 tsp (4 g) - kosher salt 

• 4 sticks of butter (453 g) 

Peanut Butter Milk Chocolate Dust 

• 3/4 cup (133 g) - Cacao Barry Alunga 41% Milk Chocolate 

• 1/4 cup (67 g) - peanut butter 

• 1/2 tsp (2 g) - sea salt 

• 1 1/2 cups (250 g) - tapioca maltodextrin 

Drageed Peanuts 

• 2 3/4 cups (200 g) - peanuts 

• 3/4 cup (50 g) - sugar 

• 1/3 cup (140 g) - water 

• 1/4 tbsp (5 g) - butter 

Pineapple Agar Gel 

• 1 4/5 cups (500 g) - pineapple juice 

• 1/5 cup (50 g) - pineapple sugar syrup, bi-product of roasted 

pineapple 

• 3/4 tbsp (5 g) - agar 

• 1/2 tsp (2 g) - kosher salt 

Alunga Cream 

• 2 2/3 cups (600 g) - heavy cream 

• 2 1/3 cups (400 g) - Cacao Barry Alunga 41% Milk Chocolate 

Mother Ice Cream Base 

• 1/3 cup (40 g) - nonfat milk powder 

• 1 3/4 cups + 2 tbsp (300 g) - granulated sugar 

• 3 cups + 3 tbsp (760 g) - heavy cream 38% 

• 3 1/3 cups (800 g) - whole milk 

• 1/3 cup (100 g) - glucose syrup 

• 1 tbsp (6 g) - ice cream stabilizer 

Roasted Pineapple Ice Cream 

• 9 1/3 cups (2,250 g) - Mother Ice Cream Base 

• 2 cups (525 g) - Roasted Pineapple Puree 

• 4/5 cup (225 g) - Roasted Pineapple Sugar Syrup 

Featuring: 

CACAO BARRY ALUNGA 41% MILK CHOCOLATE - SKU # 10100961 

CACAO BARRY HAZELNUT PRALINE GRAINS - SKU # 10103020 

100

DESSERTS 

Directions 

Peanut Dacquoise 

1. Whip whites & sugar using a French meringue method. 

2. Sift powdered sugar. Add hazelnut flour to it. 

3. Fold sugar mixture into meringue without deflating. 

4. Gently spread onto half sheet pan lined with a silpat and half 

sheet extender. 

5. Sprinkle chopped peanuts on top. 

6. Pour 575 grams of finished mixture per half sheet pan. 

7. Bake at 325°F for about 20 minutes. 

Praline Chocolate Crunch Layer 

1. Melt chocolate to 104°F (40°C). 

2. Fold in peanut butter. 

3. Fold in melted butter. 

4. Fold in rice krispies. 

5. Spread an even layer over cooled dacquoise, about 625 grams 

per half sheet. 

6. Allow to cool overnight. 

7. Cut into 1.5” x 4” bars. 

Pineapple Braise 

1. Place sugar, butter, vanilla beans, salt, & pink peppercorns in 

large rondo. Allow to melt and slightly simmer. 

2. Add nicely trimmed pineapple. 

3. Baste and rotate every 15 minutes for 2 hours. Never allow this 

to rapidly boil. 

4. After 2 hours, pull pineapple. Reserve liquid for below. 

5. Allow to cool overnight. 

6. Cut on meat slicer into nice thin sheets (#1 on slicer). 

Peanut Butter Milk Chocolate Dust 

1. Melt chocolate and peanut butter together to 89.6°F (32°C). 

2. Place milk chocolate mixture in robot coupe. 

3. Start with half the amount of tapioca maltodextrin and pulse. 

Keep adding until it becomes a nice powder. 

4. Add sea salt. 

Drageed Peanuts 

1. Place sugar & water into rondo. Cook until 240°F (116°C). 

2. Add peanuts and turn off heat. 

3. Stir to agitate and crystalize sugar around peanuts. 

4. Put back on low to medium heat to slowly melt crystals to 

create a caramel coating around peanuts. 

5. Once caramelized, add butter. Pour onto silpat to cool. 

Pineapple Agar Gel 

(For the syrup) 

1. After braising pineapple, from above, take juices left in pan and 

place in 4 quart container. 

2. Allow to sit room temperature for 15 minutes so fat can 

separate then place in fridge to allow the fat to firm up to 

remove completely from sugar syrup. 

3. Reserve fat and sugar mixtures separately for recipes. 

(For the gel) 

1. Place puree, salt, and sugar syrup together in a sauce pan. 

Cold hydrate agar. 

2. Bring to boil for 45 seconds. Allow to cool in fridge until firm. 

Vita prep on high until smooth. 

Alunga Cream 

1. Heat heavy cream to a boil. 

2. Pour on top of chocolate. 

3. Whisk to combine. Reserve. 

4. The next day, whip like chantilly. 

Mother Ice Cream Base 

1. Mix milk powder, ice cream stabilizer, and sugar together. 

2. Place cream, milk, and glucose in a pot over medium heat. 

3. Once cream mixture comes to a boil, whisk in sugar mixture. 

Take mixture to 185°F (85°C). 

4. Take off heat and chill in ice bath. 

Roasted Pineapple Ice Cream 

1. For pineapple puree, take whole roasted pineapple from 

above and cut around the core. Place in vita prep and puree till 

smooth. 

2. Add puree to roasted pineapple sugar syrup, the bi-product 

from roasted pineapple. 

3. Burr mix with ice cream mother base. Spin. 

Assembly & Plating 

1. Place cut cake in center of plate. 

2. Pipe whipped Alunga cream on top of cake using petal tip 

(128). 

3. Sprinkle caramelized peanuts on top of cake. 

4. Pipe pineapple gel in dots around cake (grouping dots in 

threes). 

5. Place dust around edge of plate. 

6. Create flower shape with pineapple by cutting single line from 

center of pineapple to edge, turning pineapple until it creates 

a cone shape. Place two on the plate by the cake. 

7. Place candied peanuts on side of cake. Place scoop of 

pineapple ice cream down. 

8. Sprinkle togarashi on sliced pineapple and more milk 

chocolate dust to finish. 

101

SALTED CARAMEL CHOCOLATE TARTLETS 

102

DESSERTS 

SALTED CARAMEL 

CHOCOLATE TARTLETS 

PREP TIME 10 MIN. | MAKES 12 TARTS 

Ingredients 

• 12 Pidy 2-inch Round Trendy Sweet 

Butter Shells 

Directions 

Pour the salted caramel into Pidy shells (halfway) and add chocolate 

on top. Top with walnut pieces, and enjoy! 

• 4 tbsp (1.9 oz) - melted dark chocolate 

• 2/3 cup (5.5 oz) - salted caramel 

• 2 1/2 tbsp (0.42 oz) - walnut pieces 

Featuring: 

PIDY 2-INCH ROUND TRENDY SWEET 

BUTTER SHELLS 

SKU # 10481725 

103

CHOCOLATE CHUNK COOKIES 

Photo taken by Deborah Jones 

104

DESSERTS 

CHOCOLATE CHUNK COOKIES 

PREP TIME 15 MIN. | COOK TIME 15 MIN. | MAKES 24 COOKIES 

Ingredients 

• 1 1/4 cups (285 g) - butter 

• 1 3/4 cups (270 g) - dark brown sugar 

• 1 cup (185 g) - granulated sugar 

• 2 whole eggs (room temperature) 

• 1 tbsp (10 g) - vanilla paste (or extract) 

• 3 2/3 cups (500 g) - Cup4Cup Multipurpose 

flour 

• 1 tsp (5 g) - baking soda 

• 1 tsp (5 g) - salt 

• 1 1/2 cups (250 g) - dark chocolate chunks 

• 1 cup (175 g) - milk chocolate chunks 

• 3/4 cup (125 g) - white chocolate chunks 

Featuring: 

Directions 

1. Melt butter. 

2. Add both sugars to electric mixer and paddle on medium 

low speed. Slowly incorporate hot butter, and paddle until 

homogeneous. 

3. While mixture is still hot, add egg and vanilla paste and paddle 

on medium speed for 3-5 minutes. The mixture will become light 

and airy. 

4. Separately whisk together flour, baking soda, and salt. Add to 

mixer, and paddle on low until just combined. Scrape down sides, 

and add in chocolate, paddle again until evenly incorporated. 

5. For best results, make dough 24 hours in advance (refrigerate), 

but can be used immediately. Portion with 2 ounce scoop. 

6. Palace portions 5 inches apart, and press down slightly to make a 

“puck” shape, and bake at 350°F for 12-15 minutes. 

7. Allow cookie to cool for 5 minutes on cookie sheet before 

transferring to counter to fully cool. 

CUP4CUP MULTIPURPOSE FLOUR 

SKU # 10099761 

105

CHOCOLATE PEANUT BUTTER COOKIE PIE 

CHOCOLATE PEANUT BUTTER COOKIE PIE 

COOK TIME 1 HR. | MAKES 6 SERVINGS 

Ingredients 

• 14 pieces of David’s Frozen Gourmet 

Peanut Butter Cookie Dough 

• 8-inch aluminum pie tin 

• whipped cream 

Chocolate Pastry Cream 

• 2 cups - milk 


• 3 eggs 

• 1/4 cup - corn starch 

• 1 tsp - vanilla extract 

• 2 tbsp - butter 

• 5 oz - semisweet chocolate 


Directions 

1. Thaw 8 pieces of frozen cookie dough just enough to press into a 

pie pan. Bake at 325°F for approximately 25 minutes or until the 

edges are browning slightly. 

2. For garnishing, pan remaining 6 pieces of frozen dough on 

a parchment line baking sheet and bake according to case 

directions. 

Chocolate Pastry Cream 

1. Combine milk and 1/3 cup of sugar in a sauce pan and bring to 

medium heat. 

2. In a separate bowl, whisk together 2nd half of the sugar and 

cornstarch. 

3. Whisk eggs and salt, then whisk into the starch mixture. 

4. When milk comes to a boil, turn down the heat. Temper in the egg 

mixture by mixing some hot milk into it, before whisking it back 

into heated sauce pan. 

5. Cook while stirring until mixture thickens and begins to lightly boil. 

6. Remove from heat. Stir in butter, chocolate and vanilla. 

Assembly 

1. Pour chocolate pastry cream into pie shell. Cover directly 

with plastic wrap and let it cool in fridge until cream sets 

(approximately 1 hour). 

2. Garnish with whipped cream and baked peanut butter cookies. 

3. Cut, serve, and enjoy! 

Featuring: 

FROZEN GOURMET PEANUT BUTTER COOKIE DOUGH 

SKU # FC102 

106

COOKIE FLAUTAS 

DESSERTS 

COOKIE FLAUTAS 

COOK TIME 5 MIN. | MAKES 1 SERVING 

Directions 

1. Using any of the David’s Edible Cookie Dough varieties, place about one ounce of Edible Cookie Dough in a small 

flour tortilla and roll to create the flautas. 

2. Place into a hard shell fryer basket and deep fry for 1 1/2 to 2 minutes until the tortilla reaches the desired color and 

crispness. If you don’t have a basket, pin together with two or three toothpicks. 

3. Serve warm, dusted with powdered sugar, and chocolate sauce. 

COOKING TIP 

• David’s Edible Cookie Dough is 100% safe to eat so no concerns about the internal temp of the flautas. 

Featuring: 

DAVID’S EDIBLE COOKIE DOUGH 

SKU # 10447181 

107

STRAWBERRY GALETTE WITH WHOLE WHEAT CRÈME FRAÎCHE CRUST 

108

DESSERTS 

STRAWBERRY GALETTE WITH 

WHOLE WHEAT CRÈME FRAÎCHE CRUST 

PREP TIME 30 MIN. | COOK TIME 1 HR. | MAKES 8 SERVINGS 

Ingredients 

Pastry Crust 

• 3/4 cup - all-purpose flour 

• 1/2 cup - whole wheat pastry flour 

• 2 tsp - sugar 

• 1/2 tsp - fine sea salt 

• 8 tbsp - cold Vermont Creamery Unsalted 

Cultured Butter, 86% Butterfat cut into cubes 

• 1/2 cup - Vermont Creamery Crème Fraîche 

Filling 

• 1 lb - strawberries, hulled & sliced 


• 2 tbsp - cornstarch 

• 1/2 vanilla bean, seeds scraped 

• 1 tbsp - freshly grated lemon zest 

• 1 large egg, well-beaten 

Directions 

1. Heat oven to 400℉. Line a baking sheet with parchment; set aside. 

2. Whisk together all purpose flour, whole wheat flour, sugar, and salt in 

large bowl. Add butter; work into flour with your fingers or a pastry 

blender until butter is in small chunks the size of peas. Add crème fraîche 

to mixture and stir in until dough comes together. 

3. Transfer pastry to a work surface and shape into a rough ball. Flatten into a 

disk; wrap in plastic food wrap. Refrigerate for at least 30 minutes. 

4. Meanwhile, place strawberries, sugar, cornstarch, vanilla bean seeds, and 

lemon zest into medium bowl. Toss mixture lightly to coat. 

5. Roll out dough, on lightly floured surface, to 1/8-inch thick circle. 

Loosely roll dough around rolling pin and transfer to baking sheet Place 

strawberries in center of dough, leaving a 2-inch border. Fold dough over 

strawberries, leaving them exposed in the middle. 

6. Lightly brush edges of dough with beaten egg; sprinkle with coarse sugar. 

Bake 30-40 minutes or until golden and bubbly. Allow to cool 10 minutes 

before serving. If desired, dust lightly with powdered sugar and top with 

dollops of crème fraîche. 

• 2 tbsp - coarse sugar 

• powdered sugar, if desired 

COOKING TIP 

Featuring: 

• For the flakiest crust, we recommend working with cold ingredients; 

butter, creme fraiche and even flour. 

VERMONT CREAMERY CRÈME FRAÎCHE 

SKU # 926085 

VERMONT CREAMERY 86% UNSALTED 

CULTURED BUTTER 

SKU # 926085 

109

110

BEVERAGES 

MAPLE ROSEMARY RUM COCKTAIL 112 

GINGER ROSEMARY SPRITZER 114 

ST. GERMAINE POMEGRANATE SPRITZER 115 

111

MAPLE ROSEMARY RUM COCKTAIL 

112

BEVERAGES 

MAPLE ROSEMARY 

RUM COCKTAIL 

MAKES 1 SERVING 

Ingredients 

• 1 oz - McLure’s Pure Maple Syrup 

infused with fresh rosemary 

• 1 oz - spiced rum 

• 2 oz - club soda 

Featuring: 

Directions 

Simple Syrup 

1. Bring 1 cup of McLure’s Pure Maple Syrup, 1 cup of water and 

about 2-3 five inch sprigs of fresh rosemary to a boil. 

2. Turn off the heat and let the syrup steep for 8 hours. 

3. Strain out the rosemary and store in mason jar. Keep refrigerated. 

Cocktail 

1. Mix the simple syrup and rum in a shaker. Pour over ice, top with 

club soda and garnish with an orange slice (optional). 

MCCLURE’S PURE MAPLE SYRUP 

SKU # GS520 

113

GINGER ROSEMARY SPRITZER 

GINGER ROSEMARY 

SPRITZER 

MAKES 1 SERVING 

Ingredients 

• 4 oz - Health-Ade Ginger Lemon 

Kombucha 

• 2 oz - ginger beer (non-alcoholic) 

• 1 oz - fresh squeezed lemon juice 

Directions 

1. Fill a glass with ice, add Health-Ade Ginger Lemon Kombucha. 

2. Add ginger beer and lemon juice. 

3. Pour into a chilled coupe glass and garnish with a sprig of 

rosemary. Drink and enjoy your skin and digestion benefits! 

• 1 sprig of fresh rosemary, to garnish 

• handful of ice 

Featuring: 

HEALTH-ADE 

GINGER LEMON KOMBUCHA 

SKU # 10455851 

114

ST. GERMAINE POMEGRANATE SPRITZER 

BEVERAGES 

ST. GERMAINE 

POMEGRANATE SPRITZER 

MAKES 4 SERVINGS 

Ingredients 

• 1 bottle of Health-Ade Pomegranate 

Kombucha 

• 12 oz - Brut Sparkling Wine 

• 2 oz - pomegranate juice 

• 2 oz - St. Germaine Liqueur 

• pomegranate seeds/pariels, (optional 

for garnish) 

• handful of ice 

Directions 

1. In a pitcher, combine the Health-Ade Pomegranate Kombucha, 

sparkling wine, St. Germaine, and pomegranate juice. Gently stir 

the drink and adjust the flavors as necessary to suit your taste. 

2. Add in pomegranate seeds to the mixture and allow them to float 

on top. 

3. Fill four glasses with ice, and pour the cocktail over the top. 

4. Garnish with additional pomegranate seeds and edible flowers 

for fun. Serve immediately. 

Featuring: 

HEALTH-ADE 

POMEGRANATE KOMBUCHA 

SKU # 10460553 

115

116 

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Toronto 

Vancouver 

Edmonton 

Chicago 

DISTRIBUTION 

AREA MAP

OUR LOCATIONS 

United States locations 

HEADQUARTERS 

100 East Ridge Road, Ridgefield, CT 06877 

Phone: 203-894-1345 

NORTHEAST 

240 Food Center Drive, Bronx, NY 10474 

Phone: 718-842-8700 | Toll Free: 800-878-3247 | Fax: 718-378-2234 

CAMBRIDGE PACKING COMPANY 

41 Foodmart Road, Boston, MA 02118 

SID WAINER & SON 

2301 Purchase Street, New Bedford, MA 02746 

MARYLAND 

7477 Candlewood Road, Hanover, MD 21076 


PHILADELPHIA 

200 Eagle Court, Swedesboro, NJ 08085 


CHICAGO 

2801 South Western Avenue, Chicago, IL 60608 

Toll Free: 888-333-0318 | Fax: 773-523-8455 

CINCINNATI 

619 Linn Street, Cincinnati, OH 45203 

Phone: 513-721-5503 | Toll Free: 1-888-590-9558 | Fax: 513-721-5591 

FLORIDA 

2600 SW 32nd Avenue, Pembroke Park, FL 33023 

Phone: 954-378-0012 | Fax: 954-378-1339 

ARIZONA 

745 W Fairmont Drive, Tempe, AZ 85282 


LAS VEGAS 

4248 West Post Road, Las Vegas, NV 89118 

Phone: 702-454-3032 | Fax: 702-433-0604 

LOS ANGELES 

16633 East Gale Avenue, City of Industry, CA 91745 


SAN FRANCISCO 

1250 Whipple Road, Union City, CA 94587 

Phone: 510-627-0093 | Fax: 510-627-0082 

HOUSTON 

305 Gellhorn Drive, Houston, TX 77013 

Phone: 713-880-0577 | Fax: 713-880-4222 

DALLAS 

2100 Luna Road, Carrollton, TX 75006 - Suite 120 

Phone: 713-880 0577 | Fax: 713-880-4222 

SAN ANTONIO 

3940 North I-35, San Antonio, TX 78219 

Phone: 713-880 0577 | Fax: 713-880-4222 

PROVVISTA SPECIALTY FOODS SEATTLE 

8643 S 212th Street, Kent, WA 98031 

Phone: 503-228-7676 

ALLEN BROTHERS 

3737 South Halsted Street, Chicago, IL 60609 

Phone: 773-890-5100 | Toll Free: 800-548-7777 

ALLEN BROTHERS SEAFOOD 

721 W. Amelia Street, Orlando, FL 32805 

Phone: 321-319-9612 

FELLS POINT 

2730 Wilmarco Avenue, Baltimore, MD 21223 

Phone: 410-539-5600 

DEL MONTE CAPITOL MEAT COMPANY HEADQUARTERS 

4051 Seaport Boulevard, West Sacramento, CA 95691 

Phone: 916-927-0595 | Fax: 916-927-5996 

DEL MONTE CAPITOL MEAT COMPANY MONTEREY 

3345 Paul Davis Drive, Marina, CA 93933 

Phone: 831-883-3555 | Fax: 831-883-3599 

DEL MONTE CAPITOL MEAT COMPANY NAPA 

165 Klamath Court, American Canyon, CA 94503 

Phone: 707-552-5488 | Fax: 707-552-5490 

DEL MONTE CAPITOL MEAT COMPANY UNION CITY 

1250 Whipple Road, Union City, CA 94587 

Phone: 510-465-2400 | Fax: 510-465-6326 

DEL MONTE CAPITOL MEAT COMPANY SAN FRANCISCO 

145 South Hill Drive, Brisbane, CA 94005 

Phone: 415-648-4049 | Fax: 415-648-4140 

PORTS SEAFOOD 

200 Napoleon Street, San Francisco, CA 94124 

Phone: 415-593-8080 | Fax: 415-593-8383 

MICHAEL’S FINER MEATS 

3775 Zane Trace Drive, Columbus, OH 43228 

Phone: 614-527-4900 | Fax: 614-527-4520 

Canada locations 

CALGARY 

1410 28 Street NE, Calgary, AB T2A 7W6 

EDMONTON 

12547 129th Street, Edmonton, AB, Canada T5L 1H7 


TORONTO 

6350 Northwest Drive, Mississauga, ON, Canada L4V 1J7 


VANCOUVER 

Unit 1155, 2551 #6 Road, Richmond, BC, Canada V6V 1P3 

Phone: 604-274-2626 | Fax: 604-274-2600 

PROVVISTA SPECIALTY FOODS PORTLAND 

3305 NW Guam Street, Portland, OR 97210 


117

Purveyors of the 

World’s Greatest Ingredients. 

www.chefswarehouse.com | @wherechefsshop

Cookbook Vol.1

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