Galler Foods Catalog 2019/2020 | Vol 2

Total Page:16

File Type:pdf, Size:1020Kb

Galler Foods Catalog 2019/2020 | Vol 2 Galler Foods Catalog 2019/2020 | Vol 2 2019/2020 Catalog 2019/2020 Catalog Contact info Contact info Galler Foods Memphis Galler Foods Memphis 4280 Concorde Rd, Memphis, TN 38118 4280 Concorde Rd, Memphis, TN 38118 Tel: (901) 794-4800 Tel: (901) 794-4800 www.gallerfoods.com www.gallerfoods.com GALLER FOODS Contact info Galler Foods Memphis 4280 Concorde Rd, Memphis, TN 38118 Tel: (901) 794-4800 Fax: 901.794.5528 Galler Foods Values: Love one another. Be kind. Don’t judge. “Peace, love & happiness” Nick Vergos 1952-2019 RIP Contact info Galler Foods Memphis 4280 Concorde Rd, Memphis, TN 38118 Tel: (901) 794-4800 Fax: 901.794.5528 Matt Galler: President, General Manager [email protected] Chris Dollar: Executive Chef, National Sales Manager [email protected] Cissy Shelton: Cheif Executive Officer [email protected] Arlie Hanigan-Walters: Executive Chef, Client & Sales Relations [email protected] Teresa “sweet tea” Bennet: Customer Services Relations [email protected] Russ Page: Chief Operating Officer [email protected] Matt Neilson, Sales Consultant [email protected] Welcome Leni Stoeva: Public Relations & Marketing Manager [email protected] John Jordon Protor: Sales Associate Mississippi [email protected] Alison Taylor: Sales Associate Mississippi [email protected] About Us Galler Foods is fortunate to be one of the rare locally owned specialty Waldrup Brown: Cheif Financial Officer food distributors in the Memphis area. Our service, products, and reputation with our customers have helped Galler Foods become one of George Martin: Accounts Receivable the leading specialty food distributors in the area. Our daily inventory and resources to acquire new products are what sets Galler Foods apart from other food distributors. Our sales force stays informed of new Karen Craggs: Accounts Payable [email protected] products by personally exploring farms and other facilities around the world, and tasting new items at specialty food shows. Galler Foods Bryan Ward: Warehouse Supervisor, Inventory Controls offers a variety of products extending from over 250 imported/domestic cheeses, Tamboli Pasta, Akaushi beef, Kurobota Pork, Homeplace Ben Boswell: Warehouse Manager Pastures, Berkshire Pork, prime meats, cut meats...and more. Contact your local sales representative to find out about our local cut meats program. Additionally, we have a seafood program through Foley Fish that ships fresh seafood to restaurants and a cut and wrap cheese retail program. We also have a manufacturing facility in which we can customize cheese blends and pizza dough. We encourage our Drivers: customers to explore our product guide to view the 1,800+ products available. Galler Foods takes pride in making decisions together with Victor Kimbrough customers regarding adding new products. Visit us at gallerfoods.com Michael Morris or call to book a warehouse tour today! Rodrick Morton Clement Smith Matt Galler, General Manager Barney Clark Clem Smith Acknowledgements In 2009, Galler Foods, a certified women-owned, Memphis-based company, was born, and we have been talking food ever since. Delivery We acknowledge Mary “Cissy” Louise Sarno for her support and leadership. Galler Foods offers same day delivery 6 days a week in the city of We would like to thank our staff, customers and partners. Above all we Memphis, TN. We also truck from Little Rock to Northwest Arkansas, want to acknowledge our families, God, and our passion for music and the North Mississippi (Starkville, Oxford, Westpoint, Columbus) and Jackson inspiration it provides. Mississippi. All will calls are welcome. We have no order minimum. Contact us at (901)794-4800 to join our family; we look forward to building a long In memory of Nick Vergos 1952-2019. term combined successful relationship. Galler Foods Customer Service Galler Foods offers competitive pricing and superior products. Our phones are answered by people who care and are ready to assist you with any questions. We know your time is valuable, we built our company on service, and we strive for 100% customer satisfaction. Foreword foreword Strategic Partnerships Galler Foods has strategic partnerships with Belissimo Food Groups among many first class names in the food industry. These partnerships allow us to maintain a large selection of the highest quality and most sought after products with the most competitive pricing in the business. Are you franchising or do you have multiple units? With our network of distributors around the United States, we can help. Contact us today! Our Products Our Vendors & Brands 10 Visist us and book a warehouse tour today! Table of Contents Table of Contents ASIAN ITEMS 18= Gourmet Pantry 146 BAKING PASTRY 26 OLIVES/PICKLES/PEPPERS 158 BEVERAGES 50 OILS/VINEGAR 164 BREADS 58 BEANS/LEGUMES/NUTS 170 PREPARED PASTAS 178 BREAKFAST 76 DRY PASTAS 181 CHEESE IMPORTED CHEESE 82 SAUCES/STOCKS/JAMS 187 AUTHENTIC IMPORTED ITALIAN CHEESE 105 SPICES 200 DOMESTIC CHEESE 112 H’ORDERVES 210 DAIRY 127 MEATS 238 DESSERTS Charcuterie 240 132 Akaushi 248 71 Fontanini 260 Gluten Free PIZZA PRODUCTS 268 Mexican Items 198 Vegan Items 274 ASIAN ITEMS 2020 ASIAN ITEMS NEW GALLER FOODS 17 ASIAN ITEMS ASIAN ITEMS 92613 92713 744714 111312 081215 081212 Curry paste, yellow Dried seaweed Dried shrimp Ancho chili pods Arbol dried chili Black bean garlic 1 tub 4 oz. 1/6 oz. 6 oz. bag peppers paste 16 oz. bag 1 each 8 oz. 16305 73920 8213 45641 737189 73922 Rice, black Chinese Fish sauce Golden Mt Wonton wrappers Chili sauce, Sriracha Chili sauce, sweet 6/2 lbs 25 oz. seasoning sauce 1 pack 12 each 17 oz. garlic, Mae Ploy 12/20 oz. 32 oz. 92513 737403 06900 ???? 750307 745141 Guajillo chili pods Hoisin sauce Kikkoman Mirin Coconut milk, Aroy Curry paste, green Curry paste, red 12/ 3 oz. bag 1 each 5 lbs sweet rice seasoning 1 tub D 1 tub 1/33.8 oz. 18 1 each 12 oz. 19 ASIAN ITEMS ASIAN ITEMS 072418 11113 750323 748871 744722 100213 Wei-Chuan Spring Madra curry powder Miso paste, red Oyster sauce Seaweed wrap, Soba buckwheat roll wrappers 16 oz. 2.2 lbs 32 oz. Nagai noodle 25 ct 11 oz 1 pack 3 lbs New Item 735498 45383 737445 #Q41 737395 745935 Panko, Japanese Pickled ginger Plum sauce, sweet/ LoMein Noodles Wet Tamarind, Sushi rice, Nishiki bread crumbs 1 gallon salty 5 lbs seedless 15 lbs 25 lbs 32.5 oz. 12 oz. 811737 751230 750208 062356 445 479102 51000 Quinoa gold/white Rice, Jasmine Rice wine vinegar, Tempeh, 5 grain Tahini, sesame 10 lbs 25 lbs Marukan Al Nakhil Tahini 12/8 oz. paste 1 gallon 40 lbs 12 each 1 lbs 20 21 ASIAN ITEMS ASIAN ITEMS New Item New Item New Item New Item 45216 742726 10125 17020 42542 164645 Yamahide Hana Dried Dashi konbu seaweed Katsuo Asuka Fried garlic Wasabi powder, Yuzu Kosho paste tube Yuzu juice Yakami 10/2.2 lbs 5/1 lbs 24/16 oz green 25 oz. 10/10/1.52 oz 2 lbs New Item New Item New Item New Item New Item 42999 00793 25186 102715 01894 739219 Niboshi iriko Ajinomoto msg Eel sauce Momoya Kimchee Togashari Sambal 30/5 oz 5.2 lbs case base 30/10.6 oz 48/16 oz 8.5 lbs 42 oz New Item New Item New Item New Item New Item 050719 11274 07071 25270 12717 Shaohsing cooking Youki Shisen To Ban Katsu Fumi Gochugaru chili Kyosai Ajitsuke Menma wine Jan Furikake rice flakes 2.7 lbs/10 1 gallon seasoning 12/7.93 oz 16 oz 1.7 oz WE have over A dozen of different flours for all your baking needs. Additionally, we make our own pizza dough in house. Baking Pastry BAKING PASTRY BAKING PASTRY 445813 68031 83016 164680 98130BL 734186 Frozen mango Swizzle sugar stick, Blue powdered Blueberries, whole, Almond extract pure Almond paste chuncks clear colors For Choc IQF 18 oz. 2.2 lbs 2/5 lbs 72 count 50 g 2 each 5 lbs 445822 811588 811596 177269 736314 808311 Frozen pineapple Frozen raspberries Frozen blackberries Coconut medium chunks whole whole Apricot gelstar glaze Baking powder, shredded 2/5 lbs 10 lbs 2/5 lbs 35 lbs Clabber Girl 5-2 lbs 10 lbs 445820 745257 728170 125475 727628 64019 Frozen peaches Cannoli cream Cannoli shells, 2/5 lbs 4 each 1.5 lbs chocolate Baking soda, Bavarian cream Blinis mini 48 count Clabber Girl 12 each 2 lbs 6/40/2.5 oz. 26 12/32 oz. 27 BAKING PASTRY BAKING PASTRY 744828 735837 740217 728196 728188 811870 Cocoa powder, extra Cocoa B 50% Callebaut 60/40 Cannoli shells, large Cannoli shells, small Cocoa B Pistoles brute, Cocoa Barry 32 oz. block 48 count 120 count 70.4% 2 lbs 11 lbs 22 lbs 738930 735894 736678 46687 811406 46689 Chocolate Pistoles Choc Pistoles, milk Choc Pistoles, white Callebaut choc Callet Callebaut choc Callebaut milk 60/40 Callebaut chocolate 38% Cocoa chocolate, Cocoa White Callets milk 31.7% chocolate block Barry Barry 50 lbs 22 lbs 22 lbs 11 lbs 11 lbs 11 lbs 811208 811778 735878 811216 733485 735860 Callebaut Pistols Callebaut Pistols Chocolate, Callebaut Pistols Chocolate Pistoles, Cocoa B Choc 52% 53.8% unsweetened, milk 38% Mi Amere 58%, Pistoles Guayaquil 30 lbs 2/22 lbs Bellissimo 50 lbs Cacao Barry 64% 6 each 1 lbs 11 lbs 29 28 11 lbs BAKING PASTRY BAKING PASTRY 7664 735852 735886 White chocolate Pate A Glacier 447472 733881 801605 Pate A Glacer Brune, block, callebaut bucket, white Corn starch, Argo Cornmeal, yellow Granola low fat Cacao Barry 11 lbs 11 lbs 24 each 1 lbs 25 lbs 4/50 oz. 11 lbs 35900 811422 91171 22401 355924 62682 Praline hazelnut Fabbri pistachio Dobla Panatella Dobla Panatella Dates, jumbo Pistachio paste paste Callebaut paste white dark 336/4” Medjool unpitted 1 kilo 11 lbs 4.2 k 336/4” 336/4” 6 lbs New Item 73514300 734012 162730 7011 467584 162987 163414 Cortas pomegrante Non dairy whip Gelatin sheets, Isomalt Pectin Apple Fruit D Fillo dough molasses topping bag Silver 15 lbs Albon 12 each 1 lbs 24/10 oz.
Recommended publications
  • Tabella Contenuto Di Ferro Negli Alimenti
    TABELLA CONTENUTO DI FERRO NEGLI ALIMENTI Da http://www.valori-alimenti.com Se vuoi conoscere la composizione dell’alimento ciccaci sopra Alimenti Quantità di Ferro Timo essiccato 123.6 mg Basilico essiccato 89.8 mg Menta essiccata 87.47 mg Maggiorana, essiccata 82.71 mg Semi di cumino 66.36 mg Fiocchi d'avena, per l'infanzia 51.25 mg Aneto in polvere 48.78 mg Cereali con mela e arancia, con aggiunta di proteine, per 47.5 mg l'infanzia Cereali alla banana, per l'infanzia 47.5 mg Riso e cereali, per l'infanzia 47.5 mg Semi di sedano 44.9 mg Alloro 43 mg Foglie di coriandolo secche 42.46 mg Curcuma 41.42 mg Santoreggia 37.88 mg Semi di anice 36.96 mg Origano 36.8 mg Cereali, Kellogg's Rice Crispies 34.4 mg Fieno greco 33.53 mg Dragoncello 32.3 mg Cerfoglio secco 31.95 mg Cereali Cheerios 31.77 mg Fegato d'oca 30.53 mg Carne di anatra, cruda 30.53 mg Curry in polvere 29.59 mg Rosmarino secco 29.25 mg Cereali, Kellogg's Corn flakes 29 mg Alga spirulina, essiccata 28.5 mg Salvia, fresca 28.12 mg Cereali, Kellogg's Special K 28 mg Cereali, Kellogg's Special K con frutti rossi 26.2 mg Fegato di suino 23.3 mg Milza di maiale 22.32 mg Cereali, Kellogg's Choco Crispies 22.2 mg Prezzemolo secco 22.04 mg Alga agar, essiccata 21.4 mg Paprika 21.14 mg Zenzero macinato 19.8 mg Polmone di maiale 18.9 mg Semi di finocchio 18.54 mg Cereali, Kellog's All-bran 17.6 mg Timo fresco 17.45 mg Cioccolato fondente amaro 17.4 mg Peperoncino in polvere 17.3 mg Semi di aneto 16.33 mg Semi di coriandolo 16.32 mg Cumino 16.23 mg Proteine isolate della soia 16 mg Fiocchi
    [Show full text]
  • Galena River Wine & Cheese
    DUBUQUE365.com GALENA RIVER WINE & CHEESE REVISITED BY RICH BELMONT All these cheeses have interesting stories you can relate to your select the Valpolicella Ripasso 2010. Ripasso wines are for those friends so they will think you are a cheese nerd. For example, the who love strong reds but can’t always afford Amarone. French Morbier has a small line of grape leaf ash separating the morning and afternoon cream layers. The French Raclette which Other excellent wines include Casaloste 2009 Fattoria Rodáno means “to scrape” is a string cheese usually shaved off the block Chianti Classico; Sangiovese 2012 Di Majo Norante; Citra and melted onto potatoes or vegetables. The Belgium Chimay Montepulciano D’Abruzzo 2012; Baci Dolci Sweet Kiss; Stefano Cheese is made by Chimay Monks, the same order of monks at Farina Mosato d’ Asti and the Stefano Christiani 2012 Pinot the New Melleray Abby near Dubuque. The Manchego, a Spanish Grigio. There are also dessert wines and cordials. Like the cheese aged 12 months is made from 100% Manchega sheep ChocoVine: a combination of Dutch chocolate with French milk and is the most popular cheese eaten in France. The cheese cabernet or the exotic Sōmrus meaning “Nectar of the Gods” in spread Wensleydale Gourmandise flavored with Kirsch, the clear Hindi made from a recipe dating back to 2600 BC. This Indian Are you having a holiday party and trying to think of a way to brandy distilled from cherries. The Sartori Bella Vitano Raspberry Cream Liqueur is made in the US by artfully blending pure make it happen quickly and easily? Here is a great idea: make it a is a Wisconsin cheese aged a minimum of 8 months with a cream, Caribbean rum, cardamom, saffron, almonds, pistachios wine, beer and cheese party! texture of parmesan and a sweetness of creamy cheddar soaked and rose.
    [Show full text]
  • 2020 World Championship Cheese Contest
    2020 World Championship Cheese Contest Winners, Scores, Highlights March 3-5, 2020 | Madison, Wisconsin ® presented by the Cheese Reporter and the Wisconsin Cheese Makers Association World Cheese Contest ® Champions 2020 1998 1976 MICHAEL SPYCHER & PER OLESEN RYKELE SYTSEMA GOURMINO AG Denmark Netherlands Switzerland 1996 1974 2018 HANS DEKKERS GLEN WARD MICHEL TOUYAROU & Netherlands Wisconsin, USA SAVENCIA CHEESE USA France 1994 1972 JENS JENSEN DOMENICO ROCCA 2016 Denmark Italy TEAM EMMI ROTH USA Fitchburg, Wisconsin USA 1992 1970 OLE BRANDER LARRY HARMS 2014 Denmark Iowa, USA GERARD SINNESBERGER Gams, Switzerland 1990 1968 JOSEF SCHROLL HARVEY SCHNEIDER 2012 Austria Wisconsin, USA TEAM STEENDEREN Wolvega, Netherlands 1988 1966 DALE OLSON LOUIS BIDDLE 2010 Wisconsin, USA Wisconsin, USA CEDRIC VUILLE Switzerland 1986 1964 REJEAN GALIPEAU IRVING CUTT 2008 Ontario, Canada Ontario, Canada MICHAEL SPYCHER Switzerland 1984 1962 ROLAND TESS VINCENT THOMPSON 2006 Wisconsin, USA Wisconsin, USA CHRISTIAN WUTHRICH Switzerland 1982 1960 JULIE HOOK CARL HUBER 2004 Wisconsin, USA Wisconsin, USA MEINT SCHEENSTRA Netherlands 1980 1958 LEIF OLESEN RONALD E. JOHNSON 2002 Denmark Wisconsin, USA CRAIG SCENEY Australia 1978 1957 FRANZ HABERLANDER JOHN C. REDISKE 2000 Austria Wisconsin, USA KEVIN WALSH Tasmania, Australia Discovering the Winning World’s Best Dairy Results Wisconsin Cheese Makers Association was honored to host an international team of judges and an impressive array of samples of 2020 cheese, butter, yogurt and dairy ingredients from around the globe at the 2020 World Championship Cheese Contest March 3-5 in Madison. World Champion It was our largest event ever, with a breath-taking 3,667 entries from Michael Spycher, Mountain 26 nations and 36 American states.
    [Show full text]
  • Thinking Outside the Matzah
    Thinking Outside the Box ^ A collection of unexpected vegetarian recipes for Passover 2021 UPDATE Introduction I became a vegetarian gradually. When I was in law school, I learned to cook vegetarian and enjoyed what I was making. It was mostly beans, grains and pasta, so not suitable for Passover. During Passover, I ate mostly meat. But the rest of the year, I was increasingly eating vegetarian. By 2009, I was eating meat so rarely that I was no longer able to digest it properly. When I ate meat, I would get indigestion and stomach cramps. I didn't mind it when the meal was special or particularly good, but I couldn't eat like that day-after-day. And then came Passover, when I didn't know any appropriate recipes that weren't meat for eight straight days. By the end of Passover that year, I was feeling very sick and realized that I needed to come up with vegetarian options for Passover. I spent the next year coming up with ideas and experimenting with them. Thus was born A Very Veggie Pesach, a series of vegetarian recipes for Passover posted on my rarely-used blog. The first year, I posted eight recipes: enough for each night of Passover. Some of them were vegan and many were gluten-free for my relatives and friends with celiac disease. I have added a few recipes every year and now have over 20 recipes in this book. These recipes are designed to satisfy a fairly strict Orthodox standard for Passover, relying on Passover guides from the Orthodox Union (OU), Star-K and the Chicago Rabbinical Council (CRC).
    [Show full text]
  • Breakfast Is the Fastest Growing Daypart
    BreakfastBreakfast isis thethe FastestFastest GrowingGrowing DaypartDaypart Forecast of US Restaurant Breakfast Sales1 65 Best case (billions) $82.5 60 Mintel forecast (billions) $60.4 Worst Case (billions) $58.3 55 ($ billions) 50 45 Confi dence intervals Total Sales Total 40 95% 90% 0 2009 2010 2011 2012 2013 2014 2015 2016 2017 2018 2019 70% Est. Actual Forecast The Trends Are Clear: • • Breakfast all day1 is the fastest growing daypart2. The Pinnacle Food Service Guarantee Add Pinnacle Food Service breakfast items to your lunch and/or dinner menu, and you’ll: ➨ Increase traffic ➨ Attract new customers ➨ Increase profits We guarantee it – or breakfast is on us!3 1 Mintel Group, “Breakfast Trends at Home and Away: The Morning Meal at Any Time”, September 2015 2 The NPD Group, “Classic Breakfast Fare Ride the Wave of Breakfast Visit Growth at Foodservice”, October 2015 3 One free case of Aunt Jemima®, Lender’s®, Log Cabin®, or Mrs. Butterworth’s® product. Breakfast Anytime Program Elements Here are all the tools you’ll need to serve Breakfast Anytime! • Menu Idea Guide – Recipes and menu ideas for breakfast and beyond. Menu Contest Get Creative and Get Rewarded - Enter the Breakfast Anytime Menu Contest! Menu Contest Grand • – Share your menu ideas and Prize $1,000 for You AND Peaches & Cream $1,000 for Your Local Food Bank! Stuffed French Toast* PLUS: 15 MORE CHANCES TO WIN! get a free case of product just for entering. 3 WINNERS FROM EACH OF 5 REGIONS – 1ST PRIZE: $500, 2ND PRIZE: $300, 3RD PRIZE: $200 See website for region map.
    [Show full text]
  • Overview on Annatto and Other Colours, Colour Removal, Analysis
    1 Journal 2 Comprehensive Reviews in Food Science and Food Safety 3 Title 4 Colorants in cheese manufacture: Production, Chemistry, Interactions and Regulation 5 6 7 Authors 8 9 Sharma, P.1,2, Segat, A.1,2, Kelly, A. L.3, and Sheehan, J.J.1 10 11 1 Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland 12 2Dairy Processing Technology Centre (DPTC), Ireland 13 3School of Food and Nutritional Sciences, University College, Cork, Ireland 14 15 16 17 18 1 19 ABSTRACT 20 Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to 21 cheese milk; however, a considerable proportion (~20%) of such colorant is transferred to 22 whey, which can limit the end use applications of whey products. Different geographical 23 regions have adopted various strategies for handling whey derived from colored cheeses 24 production. For example, in the USA, whey products are treated with oxidizing agents such 25 as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray-dried 26 products; however, chemical bleaching of whey is prohibited in Europe and China. 27 Fundamental studies have focused on understanding the interactions between colorants 28 molecules and various components of cheese. In addition, the selective delivery of colorants 29 to the cheese curd through approaches such as encapsulated norbixin and micro-capsules of 30 bixin or use of alternative colorants, including fat- soluble/emulsified versions of annatto or 31 beta-carotene, have been studied. This review provides a critical analysis of pertinent 32 scientific and patent literature pertaining to colorant delivery in cheese and various types of 33 colorant products on the market for cheese manufacture, and also considers interactions 34 between colorant molecules and cheese components; various strategies for elimination of 35 color transfer to whey during cheese manufacture are also discussed.
    [Show full text]
  • SEZIONE B - ELENCO in ORDINE ALFABETICO PER PRODOTTO Aggiornato Al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE
    SEZIONE B - ELENCO IN ORDINE ALFABETICO PER PRODOTTO aggiornato al 01/09/2021 B.2 ALIMENTI SENZA GLUTINE PRODOTTO IMPRESA CODICE ABONETT GALLETTE DI SAPORI DELLE MARCHE 14407 PANE BIO MAIS ABONETT GALLETTE DI SAPORI DELLE MARCHE 14410 PANE CON FARINA DI MIGLIO ACCHIAPPI FARMO S.P.A. 7227 Adele - biscotti rotondi glassati MSG ITALIA S.R.L.S. 905 al cioccolato AFARABELLA GNOCCHI DI BIOALIMENTA - S.R.L. 3836 PATATE SG Agluten Baci di dama NOVE ALPI S.R.L. 457 Agluten Bacioni vari gusti NOVE ALPI S.R.L. 486 Agluten Bastoncini all'olio NOVE ALPI S.R.L. 466 extravergine di oliva Agluten Bianconeri frolla e NOVE ALPI S.R.L. 467 cioccolato AGLUTEN BISCOTTI AL NOVE ALPI 17044 CACAO AGLUTEN BISCOTTO DEL NOVE ALPI 17048 MATTINO AL BURRO AGLUTEN BRIOCHE NOVE ALPI 18268 Agluten Brioche con gocce di NOVE ALPI S.R.L. 312 cioccolato Agluten Brioche con uvetta NOVE ALPI S.R.L. 316 AGLUTEN BRIOCHE SENZA NOVE ALPI 18269 ZUCCHERO AGLUTEN CANESTRELLI AL NOVE ALPI 17873 CIOCCOLATO SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17871 ALLA MELA SENZA GLUTINE AGLUTEN CANESTRELLI NOVE ALPI 17872 ALL'ALBICOCCA SENZA ZUCCHERO SENZA GLUTINE Agluten Ciambelline allo yogurt NOVE ALPI S.R.L. 468 Agluten Cioccocake NOVE ALPI S.R.L. 494 Agluten Cioccocake plum cake NOVE ALPI S.R.L. 469 al cioccolato Agluten Coccosfizi con cocco NOVE ALPI S.R.L. 470 rapè AGLUTEN CROISSANT NOVE ALPI 18272 Agluten Croissant ai frutti di NOVE ALPI S.R.L. 596 bosco Pagina 1 PRODOTTO IMPRESA CODICE Agluten Croissant al Pistacchio NOVE ALPI S.R.L.
    [Show full text]
  • Cheese Selections
    PAGE ONE CHEESE SELECTIONS ITEM SOLD BY LB. ORDER ea VERMONT B&C FRENCH CRÈME FRAICHE 8 OZ $6.99 ea VALBRESO FRENCH FETA 7 OZ $5.99 ea BELGIOI MASCARPONE CHEESE 8 OZ $3.99 ea BELGIOI MOZZARELLA OVOLINI CHEESE 8 OZ $4.99 ea BELGIOI MOZZARELLA CILIEGINE CHEESE 8 OZ $4.99 ea BEL GIO MOZZARELLA PEARLS 8 OZ $4.99 ea BEL GIO MOZZARELLA SLICED 16 OZ $6.99 ea BEL GIO MOZZARELLA LOG FRESH 16 OZ $7.49 ea BEL GIOIOSO BURRATA 8 OZ $5.79 ea BEL GIOIOSO PARMESAN CHEESE 8 OZ $5.99 ea BEL GIOIOSO ASIAGO CHEESE 8 OZ $5.99 ea BEL GIOIOSO FONTINA CHEESE 8 OZ $6.49 ea RENY-PICOT BRIE CHEESE 8 OZ $5.49 ea LGH COW MINI BABYBEL ORIG RED 4.5 OZ $5.79 ea LAUGHING COW MINI BABYBEL LIGHT 4.5 OZ $5.79 ea LAUGHING COW BABYBEL GOUDA 6PACK 4.5 OZ $5.79 ea LAUGHING COW ORIGINAL 6 OZ $3.99 ea LAUGHING COW GARLIC/HERB LIGHT 6 OZ $3.99 ea LAUGHING COW MINI BABYBEL WHITE CHED 4.2 OZ $4.99 ea ATHENOS FETA REDUCED FAT 5 OZ $5.99 ea ATHENOS FETA CRUMBLES 8 OZ $5.29 ea ATHENOS FETA CHUNK 8 OZ $5.29 ea MICELI'S RICOTTA CHEESE TRADITIONAL 15 OZ $4.99 ea MICELI'S RICOTTA CHEESE LOW-FAT 15 OZ $4.99 ea POLLY-O MOZZARELLA WHOLE MILK 16 OZ $8.49 ea TILLAMOOK COLBY JACK CHEESE 8 OZ $4.99 ea TILLAMOOK SHARP CHEDDAR CHEESE 8 OZ $5.49 ea TILLAMOOK MONTEREY JACK CHEESE 8 OZ $4.99 ea TILLAMOOK PEPPER JACK CHEESE 8 OZ $4.99 ea TILLAMOOK XTRA SHARP CHED 8 OZ $5.99 ea TILLAMOOK VINTAGE WHITE SHARP 2 YR 8 OZ $5.99 ea TILLAMOOK MED CHED KOSHER 8 OZ $4.99 ea TILLAMOOK SLICED MED CHED 12 OZ $7.99 ea TILLAMOOK SLICED SHRP CHEDDAR 12 OZ $7.99 ea TILLAMOOK SLICED SWISS CHEESE 12 OZ $7.99 ea TILLAMOOK SLICED PEPPERJACK 12 OZ $7.99 ea LE CHATELAIN CAMEMBERT 8 OZ $7.99 ea CABOT XTRA SHARP SPREAD CHEDDAR 8 OZ $5.99 ea CABOT VT SHARP CHEDDAR CHEESE 8 OZ $5.99 ea CABOT XTRA SHARP WHT CHEDDAR 8 OZ $5.99 ea CABOT SERIOUS SHARP WHT CHEDDAR 8 OZ $5.99 ea CABOT HOT HABANERO CHEDDAR 8 OZ $5.99 ea CABOT CHEDDAR CHEESE RF 8 OZ $5.99 PAGE TWO lb RAW MILK GOAT CHEDDAR $9.99 lb MT.
    [Show full text]
  • Bovine Benefactories: an Examination of the Role of Religion in Cow Sanctuaries Across the United States
    BOVINE BENEFACTORIES: AN EXAMINATION OF THE ROLE OF RELIGION IN COW SANCTUARIES ACROSS THE UNITED STATES _______________________________________________________________ A Dissertation Submitted to the Temple University Graduate Board _______________________________________________________________ In Partial Fulfillment of the Requirements for the Degree DOCTOR OF PHILOSOPHY ________________________________________________________________ by Thomas Hellmuth Berendt August, 2018 Examing Committee Members: Sydney White, Advisory Chair, TU Department of Religion Terry Rey, TU Department of Religion Laura Levitt, TU Department of Religion Tom Waidzunas, External Member, TU Deparment of Sociology ABSTRACT This study examines the growing phenomenon to protect the bovine in the United States and will question to what extent religion plays a role in the formation of bovine sanctuaries. My research has unearthed that there are approximately 454 animal sanctuaries in the United States, of which 146 are dedicated to farm animals. However, of this 166 only 4 are dedicated to pigs, while 17 are specifically dedicated to the bovine. Furthermore, another 50, though not specifically dedicated to cows, do use the cow as the main symbol for their logo. Therefore the bovine is seemingly more represented and protected than any other farm animal in sanctuaries across the United States. The question is why the bovine, and how much has religion played a role in elevating this particular animal above all others. Furthermore, what constitutes a sanctuary? Does
    [Show full text]
  • Wedding Proposal Butler Passed Hors D'oeuvres
    JANUARY 7, 2016 WEDDING PROPOSAL BUTLER PASSED HORS D’OEUVRES (Please Select 8 Items) COLD Toasted Crostini strawberry, basil, honey & ricotta Burrata artichoke, pine nuts, currants & mint pesto Parmesan Crisps truffle scented goat cheese Lobster Spring Roll mango, mint & cucumber Grilled Octopus white bean, preserved lemon Tuna Taco radish slaw, wasabi aioli Crab BLT lollo rosso, tomato & bacon Scottish Smoked Salmon crème fraîche, hackleback caviar & potato straw cake Foie Gras Mousse mountain huckleberry marmalade 1/7/2016 Page 1 of 12 HOT Aged Jack Cheese Profiteroles Parmesan Phyllo Roll asparagus, prosciutto Pizzette with Roast Pears maytag blue, wild flower honey & balsamic Barbecue Shrimp Bacon, cider glaze Wasabi Shumai Fish and Match Sticks black truffle remoulade Petit Crabcake creole sauce Lobster and Vanilla Cappuccino Crispy Pork Belly Sliders asian barqecue sauce and apple jicama slaw Korean Barbecue Beef Short Rib pickled cucumber on steamed rice bun Tandoori Chicken mango-mint chutney Petit Vegetable Spring Rolls Sweet Thai Chili Sauce 1/7/2016 Page 2 of 12 BUFFET SELECTIONS (Please Select 3 Stations) Taste of Italy Roast Fennel, Orange, Red Onion Salad Fire Roasted Peppers, Black Olives, Garlic, Anchovies, and Capers Grilled Radicchio, White Beans Alla Toscana with Extra Virgin Olive Oil & Vin Cotto Grape Tomato, Ciliegine, Basil, and Sea Salt Rosemary Roasted Portabello Mushroom, Shaved Parmeggiano Reggiano, White Truffle Oil Mountain Gorgonzola Parmeggiano Reggiano Bel Paese Prosciutto Di Parma, Soppressata Grilled
    [Show full text]
  • (China) 01 Kg 01007Anh0 Lamb Legs,Bone-In
    Meat Category Code Description Packing 01006ANH0 LAMB RACKS (CHINA) 01 KG 01007ANH0 LAMB LEGS,BONE-IN (CHINA) 01 KG 01008ANH0 LAMB LEGS,B/LESS (CHINA) 01 KG 01009ANH0 LAMB CARCASE (CHINA) 01 KG 01010ANH0 LAMB LOIN,BONE-IN(CHINA) 01 KG 01006AFS0 LAMB RACK - U.S. 01 KG 01006AUP0 LAMB RACK-FRENCHED (AUST) 01 KG 01006AUP1 LAMB RACK-STANDARD (AUST) 01 KG Frozen Beef 01022DHF0 STEER STRIPLOIN AGED-BRAZILIAN 01 KG 01023DHF0 BEEF RUMP - BRAZILIAN 01 KG 01023DHF1 BEEF PICANHA - BRAZILIAN 01 KG 01027DHF0 BEEF CUBE ROLL-BRAZILIAN 01 KG 01046DHF0 BEEF TRIMMING-BRAZILIAN 01 KG 01047DHF0 BEEF FOREQUARTERS-BRAZILIAN 01 KG 01077DHF0 BEEF TOPSIDE-S/AMERICAN 01 KG 01078DHF0 STEER TENDERLOIN AGED-BRAZILIAN 01 KG 01022ANH0 BEEF STRIPLOIN - CHINA 01 KG 01023ANH0 BEEF RUMP - CHINA 01 KG 01027ANH0 BEEF RIBEYE - CHINA 01 KG 01044ANH0 BEEF CHUCK - CHINA 01 KG 01077ANH0 BEEF TOPSIDE - CHINA 01 KG 01078ANH0 BEEF TENDERLOIN - CHINA 01 KG 01206AFS2 U.S.BEEF RUMP 'D'CUT 01 KG 01201AFS0 U.S.RIBEYE LIP ON-CHOICE (24127) 01 KG 01201AFS9 WAGYU KOBE BEEF RIBEYE 01 KG 01202AFS0 U.S. O.P.RIB -CHOICE 109 (21092) KG 01203AFS0 U.S.TENDERLOIN-TRIMMED (21902) 01 KG 01203AFS8 BEEF TENDERLOIN 'ANGUS' -U.S. 01 KG 01203AFS9 WAGYU KOBE BEEF TENDERLOIN 01 KG 01204AFS1 U.S.STRIPLOIN - CHOICE (21814) KG 01204AFS8 BEEF STRIPLOIN 'ANGUS' -U.S. 01 KG 01204AFS9 WAGYU KOBE BEEF STRIPLOIN 01 KG 01205AFS0 U.S.SHORT RIBS- CH.123A (21230) KG 01205AFS1 U.S.BACK RIBS-CHOICE (21432) 01 KG 01205PMG2 U.S.SHORTLOIN-PRIME 01 KG 01222AFS0 U.S.T-BONE STK 14 OZ - CHOICE KG 01222AFS4 BEEF PORTERHOUSE STEAK(48
    [Show full text]
  • CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
    CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing.
    [Show full text]