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
1. Preheat oven to 350°F.
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”
COOK TIME 10 MIN. | MAKES 4 - 6 SERVINGS
Ingredients
• 1 lb - The Right Squid Calamari Rings &
Tentacles
• 1 cup - all-purpose flour
• 1 cup - semolina flour
• sunflower oil for frying
• kosher salt
• 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
COOK TIME 15 MIN. | MAKES 4 SERVINGS
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
• kosher salt
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
COOK TIME 20 MIN. | MAKES 2 SERVINGS
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
• pinch of salt
• 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
• pinch of salt
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
COOK TIME 20 MIN. | MAKES 4 SERVINGS
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
COOK TIME 30 MIN. | MAKES 4 SERVINGS
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.
• salt, as needed
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
COOK TIME 30 MIN. | MAKES 4 SERVINGS
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
• salt, as needed
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
• kosher salt
• 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
COOK TIME 18 MIN. | MAKES 2 SERVINGS
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
COOK TIME 30 MIN. | MAKES 2 SERVINGS
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
COOK TIME 60 MIN. | MAKES 6 - 8 SERVINGS
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
1. Preheat oven to 375°F.
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
COOK TIME 45 MIN. | MAKES 4 SERVINGS
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 tbsp - extra virgin olive oil
• 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
COOK TIME 30 MIN. | MAKES 4 SERVINGS
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
COOK TIME 45 MIN. | MAKES 2 - 4 SERVINGS
Ingredients
• 2 tbsp - extra virgin olive oil
• 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
• 4 tbsp - extra virgin olive oil
• 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
COOK TIME 30 MIN. | MAKES 6 SERVINGS
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
• 1/2 cup - sugar
• 1/4 tsp - ground cinnamon
• pinch of salt
• 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
• 2.3 oz (65 g) - granulated sugar
• 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
• 4.6 oz (130 g) - granulated sugar
• 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
• 2/3 cup - sugar
• 3 eggs
• 1/4 cup - corn starch
• 1 tsp - vanilla extract
• 2 tbsp - butter
• 5 oz - semisweet chocolate
• pinch of salt
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
• 1/4 cup - sugar
• 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

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OUR LOCATIONS
United States locations
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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
Phone: 410-850-5030 | Toll Free: 866-381-7981 | Fax: 410-850-5031
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Phone: 856-294-6600 | Toll Free: 800-354-9445 | Fax: 856-241-8942
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Phone: 626-465-4200 | Toll Free: 800-542-2243 | Fax: 626-465-4294
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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
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Phone: 321-319-9612
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2730 Wilmarco Avenue, Baltimore, MD 21223
Phone: 410-539-5600
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Phone: 831-883-3555 | Fax: 831-883-3599
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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
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1410 28 Street NE, Calgary, AB T2A 7W6
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12547 129th Street, Edmonton, AB, Canada T5L 1H7
Phone: 780-447-4499 | Toll Free: 800-563-4315 | Fax: 780-447-2499
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Phone: 416-675-2282 | Toll Free: 888-816-6696 | Fax: 416-675-6255
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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
Phone: 503-228-7676 | Toll Free: 800-892-0321 | Fax: 503-228-7979
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