DOCSLIB.ORG

Epicurus Gourmet - Product List

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Epicurus Gourmet - Product List Epicurus Gourmet - Product List Item # Description Case Size Sales U/M Fabrique Délices Charcuterie and Meats FD100 SAUCISSON SEC DRY CURED SALAMI 10 OZ 8 X 10 OZ/CS LB FD105 ROSETTE DE LYON DRY CURED SALAMI 10 OZ 10 X 10 OZ/CS LB FD110 SAUCISSON DE CANARD DUCK CURED SALAMI 8 OZ 10 X 8 OZ/CS LB FD115 SAUCISSON DE SANGLIER WILD BOAR CURED SALAMI 7 OZ 12 X 7 OZ/CS LB FD120 CHORIZO D'ESPANA WITH SMOKED PAPRIKA DRY CURED SALAMI 8 OZ 10 X 8 OZ/CS LB FD125 COPPA WHOLE PORK SHOULDER DRY CURED 2 LBS 6 X 2 LBS/CS LB FD130 JAMBON DE PARIS FRENCH STYLE COOKED HAM 14 LBS 1 X 14 LBS/CS LB FD135 BRESAOLA VIANDE DES GRISONS DRY CURED BEEF 2.50 LBS 6 X 2.50 LBS/CS LB FD140 SMOKED MAGRET DUCK BREAST HALF 8 OZ 6 X 8 OZ/CS LB FD141 SMOKED MAGRET DUCK BREAST WHOLE 16 OZ 6 X 1 LB/CS LB FD145 GARLIC SAUSAGE 12 OZ 6 X 12 OZ/CS LB FD150 DUCK PROSCIUTTO 12 OZ 6 X 12 OZ/CS LB FD151 DUCK PROSCIUTTO SLICED AND PACKED 2 OZ 10 X 2 OZ/CS EA Fabrique Délices Frozen Sausages - Retail Packs FD205 ANDOUILLETTE SAUSAGE WITH MUSTARD AND SPICES 4 LINKS 1 LB 10 X 1 LB/CS LB FD210 BISTRO SAUSAGE WITH HERBES DE PROVENCE 6 LINKS .75 LB 12 X 0.75 LB/CS LB FD215 BOUDIN BLANC WHITE PUDDING SAUSAGE 4 LINKS 1 LB 10 X 1 LB/CS LB FD225 BOUDIN NOIR BLOOD SAUSAGE WITH ONIONS AND SPICES 4 LINKS 1 LB 10 X 1 LB/CS LB FD230 CHORIZO SAUSAGE WITH PAPRIKA 4 LINKS 1 LB 10 X 1 LB/CS LB FD235 DUCK SAUSAGE WITH FIGS AND BRANDY 4 LINKS 1 LB 10 X 1 LB/CS LB FD240 LAMB MERGUEZ SPICY MEDITERRANEAN SAUSAGE 6 LINKS .75 LB 12 X 0.75 LB/CS LB FD245 TOULOUSE SAUSAGE WITH WHITE WINE AND ONIONS 4 LINKS 1 LB 10 X 1 LB/CS LB FD250 VENISON AND PORK SAUSAGE WITH CRANBERRIES 4 LINKS 1 LB 10 X 1 LB/CS LB FD255 WILD BOAR SAUSAGE WITH RED WINE, APPLES & CRANBERRIES 4 LINKS 1 LB 10 X 1 LB/CS LB Fabrique Délices Frozen Sausages - Foodservice Packs FD260 CHICKEN MERGUEZ SPICY MEDITERRANEAN SAUSAGE LINKS 24 LINKS 3 LBS 4 X 3 LBS/CS LB FD261 LAMB MERGUEZ SPICY MEDITERRANEAN SAUSAGE 24 LINKS 3 LBS 4 X 3 LBS/CS LB Fabrique Délices Frozen Duck FD265 DUCK LEGS CONFIT 6 LEGS PACK FULLY COOKED 3 LBS 1 X 3 LBS/PACK PK FD270 DUCK LEGS CONFIT SINGLE LEG FULLY COOKED 8 OZ 6 X 8 OZ/CS EA FD275 DUCK MAGRET BONELESS DUCK BREAST DOUBLE 32 OZ 12 X 2 LBS/CS LB Fabrique Délices Duck Fat FD600 RENDERED DUCK FAT 7 OZ 6 X 7 OZ/CS EA FD601 RENDERED DUCK FAT SHELF STABLE JAR 11.28 OZ 12 X 11.28/CS EA FD605 RENDERED DUCK FAT PAIL 2 LBS 4 X 2 LBS/CS LB Email: [email protected] Phone: 818-658-3637 10/17/2016, page 1 Epicurus Gourmet - Product List Item # Description Case Size Sales U/M Fabrique Délices Pâté FD300 COUNTRY STYLE PATE WITH BLACK PEPPER 3.5 LBS 2 X 3.5 LBS/CS LB FD305 COUNTRY STYLE PATE WITH BLACK PEPPER 7 OZ 6 X 7 OZ/CS EA FD310 COUNTRY STYLE PATE WITH BRANDY 3.5 LBS 2 X 3.5 LBS/CS LB FD315 DUCK GALANTINE WITH BLACK TRUFFLES AND PISTACHIOS 5 LBS 2 X 5 LBS/CS LB FD320 BACON MOUSSE PATE WITH CHICKEN AND SHERRY WINE 7 OZ 6 X 7 OZ/CS EA FD321 PORK RILLETTES CONFIT STYLE 7 OZ 6 X 7 OZ/CS EA Fabrique Délices Pâté - Pork Free FD325 DUCK MOUSSE WITH PORT WINE 3.5 LBS 2 X 3.5 LBS/CS LB FD330 DUCK MOUSSE WITH PORT WINE 7 OZ 6 X 7 OZ/CS EA FD335 DUCK RILLETTES DU PERIGORD CONFIT STYLE 2.2 LBS 2 X 2.2 LBS/CS LB FD340 DUCK RILLETTES DU PERIGORD CONFIT STYLE 7 OZ 6 X 7 OZ/CS EA FD345 GOOSE MOUSSE SUPREME WITH SAUTERNES WINE 3.5 LBS 2 X 3.5 LBS/CS LB FD350 TRUFFLE MOUSSE WITH CHICKEN, PORCINI, AND SHERRY WINE 3.5 LBS 2 X 3.5 LBS/CS LB FD355 TRUFFLE MOUSSE WITH CHICKEN, PORCINI, AND SHERRY WINE 7 OZ 6 X 7 OZ/CS EA FD360 SMOKED SALMON AND SPINACH MOUSSE 7 OZ 6 X 7 OZ/CS EA Fabrique Délices Pâté - Shelf Stable FD390 COUNTRY STYLE PATE - DUCK AND PORK WITH ORANGE JAR 2.8 OZ 12 X 2.8 OZ/CS EA FD391 DUCK RILLETTES DU PERIGORD CONFIT STYLE JAR 2.8 OZ 12 X 2.8 OZ/CS EA Fabrique Délices Foie Gras FD400 DUCK FOIE GRAS "A" LOBE RAW FROZEN 1.25 LBS 2 X 1.25 LBS/CS LB FD415 DUCK FOIE GRAS PRESTIGE 1 KG 2 X 2.2 LBS/CS LB FD420 DUCK FOIE GRAS MOUSSE PATE 1.5 KG 2 X 3.5 LBS/CS LB FD425 DUCK FOIE GRAS MOUSSE PATE 7 OZ 6 X 7 OZ/CS EA Hudson Valley Foie Gras HV440 HUDSON VALLEY DUCK FOIE GRAS RAW IQF FROZEN 16 SLICES BAG 2 LBS 16 X 2 OZ/BAG EA HV441 HUDSON VALLEY DUCK FOIE GRAS RAW IQF FROZEN 4 SLICES BAG .5 LBS 4 X 2 OZ/BAG EA HV445 HUDSON VALLEY DUCK FOIE GRAS RAW IQF FROZEN CUBES BAG 1 LB 1 X 16 OZ/BAG EA Hudson Valley Duck HV250 HUDSON VALLEY FROZEN MOULARD DUCK LEGS 6 PER PACK 3.5 LBS 1 X 3.5 LBS/PACK LB HV275 HUDSON VALLEY FROZEN DUCK MAGRET SINGLE BREAST BONELESS 8 - 10 OZ 6 X 8 - 10 OZ/CS LB Cured Ham - Italy MT125 ALTO ADIGE SPECK 6 LBS 2 X 6 LBS/CS LB Email: [email protected] Phone: 818-658-3637 10/17/2016, page 2 Epicurus Gourmet - Product List Item # Description Case Size Sales U/M MT130 BLACK LABEL PROSCIUTTO DI PARMA 24 MONTH AGED DOP 18 LBS 1 X 18 LBS/CS LB MT135 NEGRONI PROSCIUTTO DI SAN DANIELE 16 MONTH AGED DOP 17 LBS 1 X 17 LBS/CS LB MT140 FONTANA PROSCIUTTO CRUDO 13 LBS 1 X 13 LBS/CS LB MT145 TERRE DUCALI PROSCIUTTO DI PARMA 24 MONTH AGED DOP 17 LBS 1 X 17 LBS/CS LB MT150 TERRE DUCALI PROSCIUTTO DI PARMA 18 MONTH AGED DOP 17 LBS 1 X 17 LBS/CS LB MT155 PROSCIUTTO DI SAN DANIELE 18 MONTH AGED DOP 17 LBS 1 X 17 LBS/CS LB MT160 ALTO ADIGE WOOD SMOKED SPECK DOP 5 LBS 2 X 5 LBS/CS LB Cured Ham - Spain MT250 JAMBON SERRANO 14 MONTH AGED BONELESS 12.5 LBS 1 X 12.5 LBS/CS LB MT255 REDONDO IGLESIAS RESERVA ORO JAMBON SERRANO 2O MONTH AGED 12 LBS 1 X 12 LBS/CS LB Cured Ham - Domestic MT350 OLLI GUANCIALE BERKSHIRE PIG JOWL 1.25 LBS 2 X 1.25 LBS/CS LB MT355 CREMINELLI PRE-SLICED PROSCIUTTO 12 0Z 6 X 0.75LB/CS EA Cooked Ham - Italy MT450 LEONCINI COOKED HAM 16.5 LBS 1 X 17.5 LBS/CS LB MT455 LEONCINI COOKED HAM WITH HERBS 16.5 LBS 1 X 17.5 LBS/CS LB MT460 LEONCINI PORCHETTA 13 LBS 1 X 12 LBS/CS LB MT465 LEONCINI MORTADELLA WITH PISTACHIOS 11 LBS 4 X 9 LBS/CS LB MT470 LEONCINI SMOKED PANCETTA 8 LBS 2 X 8 LBS/CS LB MT480 TERRE DUCALI ROASTED 1/2 HAM WITH HERBS 7 LBS 1 X 7 LBS/CS LB MT481 TERRE DUCALI ROASTED CULATELLO 8 LBS 1 X 8 LBS/CS LB MT482 TERRE DUCALI ROASTED FIOCCO 6 LBS 1 X 6 LBS/CS LB MT483 TERRE DUCALI PORK LOIN 6.6 LBS 1 X 6.6 LBS/CS LB MT484 TERRE DUCALI ROASTED COPPA 5 LBS 1 X 5 LBS/CS LB MT485 TERRE DUCALI PORCHETTA 12 LBS 1 X 12 LBS/CS LB MT486 FELSINEO MORTADELLA PLAIN 7 LBS 1 X 7 LBS/CS LB MT487 FELSINEO MORTADELLA WITH PISTACHIOS 7 LBS 1 X 7 LBS/CS LB Cooked Ham - Canada MT550 SAN DANIELE JAMBON DE PARIS COOKED HAM 14 LBS 1 X 14 LBS/CS LB La Espanola Meats LE125 BILBAO CHORIZO 1 LB 10 X 1 LB/CS LB LE130 FUET SAUSAGE 15 OZ 14 X 15 OZ/CS LB LE135 LEON CHORIZO 1 LB 10 X 1 LB/CS LB LE140 LOMO CURED PORK LOIN 1 LB 10 X 1 LB/CS LB LE145 PAMPLONA CHORIZO 1.25 LBS 8 X 1.25 LBS/CS LB Email: [email protected] Phone: 818-658-3637 10/17/2016, page 3 Epicurus Gourmet - Product List Item # Description Case Size Sales U/M LE150 SARTA CHORIZO 7 OZ 20 X 7 OZ /CS LB LE155 SORIA CHORIZO 1 LB 10 X 1 LB/CS LB Nduja Artisans Meats ND125 NDUJA ARTISAN SPICY SPREADABLE PORK SALAMI WITH CALABRIAN PEPPERS 6 OZ 12 X 6 OZ/CS EA ND130 NDUJA ARTISANS FINOCHIETTA FENNEL POLLEN SALAMI 5.5 OZ 12 X 5.5 OZ/CS LB ND135 NDUJA ARTISANS NOSTRANO PINK PEPPERCORN SALAMI 5.5 OZ 12 X 5.5 OZ/CS LB La Quercia Meats LQ125 LA QUERCIA 'NDUJA SPICY PROSCIUTTO SPREAD WITH RED CHILI PEPPERS 5 OZ 12 X 5 OZ/CS EA Cornichons - Domestic CO150 FABRIQUE DELICES CORNICHONS JAR 300 GR 12 X 11 OZ/CS EA CO250 LUTECE CORNICHONS JAR 3.78 LT 4 X 1 GAL/CS EA CO255 LUTECE CORNICHONS JAR 473 ML 12 X 16 FL OZ/CS EA Cornichons - France CO155 LES TROIS PETITS COCHONS CORNICHONS JAR 350 GR 12 X 12.4 OZ/CS EA CO175 FALLOT CORNICHONS 190 GR 12 X 6.7 OZ/CS EA CO180 FALLOT CORNICHONS 340 GR 12 X 11.95 OZ/CS EA From the Sea - Italy & the Mediterranean AN110 DELICIUS ANCHOVY FILLETS IN OLIVE OIL PET TRAY 60 GR 12 X 2.1 OZ/CS EA AN115 DELICIUS ANCHOVY FILLETS IN OLIVE OIL GLASS JAR 100 GR 12 X 3.52 OZ/CS EA AN120 DELICIUS ANCHOVY FILLETS ROLLED IN OLIVE OIL GLASS JAR 100 GR 12 X 3.52 OZ/CS EA AN125 DELICIUS ANCHOVY FILLETS ROLLED WITH CAPERS IN OLIVE OIL GLASS JAR 90 GR 12 X 3.17 OZ/CS EA AN130 DELICIUS CLASSIC ANCHOVY PASTE WITH OLIVE OIL 60 GR 12 X 2.1 OZ/CS EA AN131 DELICIUS GUSTO RICCO SPICY ANCHOVY PASTE WITH OLIVE OIL 60 GR 12 X 2.1 OZ/CS EA AN140 MONTE POLLINO ANCHOVY FILLETS IN OIL JAR 80 GR 12 X 2.8 OZ/CS EA AN141 MONTE POLLINO ANCHOVY FILLETS ROLLED WITH CAPERS IN OIL JAR 80 GR 12 X 2.8 OZ/CS EA AN142 MONTE POLLINO ANCHOVY FILLETS HOT IN OIL JAR 80 GR 12 X 2.8 OZ/CS EA AN145 MONTE POLLINO ANCHOVY FILLETS IN OIL JAR 160 GR 12 X 5.6 OZ/CS EA AN146 MONTE POLLINO ANCHOVY FILLETS IN OIL JAR 220 GR 6 X 7.6 OZ/CS EA AN150 MONTE POLLINO ANCHOVY FILLETS IN OIL TIN 794 GR 2 X 28 OZ/CS EA AN155 RECCA ANCHOVY PACKED IN SALT TIN 1 KG 12 X 2.2 LBS/CS EA AN160 RECCA COLATURA ANCHOVY JUICE BOTTLE 100 ML 6 X 3.4 FL OZ/CS EA AN165 RIZZOLI ANCHOVY FILLETS IN EVOO JAR 58 GR 12 X 2.05 OZ/CS EA AN166 RIZZOLI ANCHOVY FILLETS IN EVOO JAR 90 GR 12 X 3.17 OZ/CS EA AN167 RIZZOLI ANCHOVY FILLETS IN EVOO TRAY 2 X 24 GR 15 X 1.72 OZ/CS EA AN168 RIZZOLI ANCHOVY FILLETS IN SPICY SAUCE TIN 80 GR 8 X 2.82 OZ/CS EA Email: [email protected] Phone: 818-658-3637 10/17/2016, page 4 Epicurus Gourmet - Product List Item # Description Case Size Sales U/M AN169 RIZZOLI CANTABRIAN ANCHOVY FILLETS IN OLIVE OIL TRAY 70 GR 10 X 2.47 OZ/CS EA AN170 RIZZOLI CANTABRIAN ANCHOVY FILLETS IN OLIVE OIL WITH CHILI TRAY 70 GR 10 X 2.47 OZ/CS EA AN180 SCALIA ANCHOVY FILLETS IN OIL JAR 95 GR 24 X 3.35 OZ/CS EA From the Sea - Spain TU225 ALBO TUNA IN OLIVE OIL NO SALT ADDED TIN 112 GR 24 X 4 OZ/CS EA SD150 ALBO BABY SARDINES IN OLIVE OIL TIN 125 GR 24 X 4.25 OZ/CS EA AN325 BENFUMAT BOQUERONES MARINATED WHITE ANCHOVY FILLETS
Load more

Recommended publications
  • Product List FOODLINK AUSTRALIA PTY LTD ABN 86132703229 Also Trading As Demcos Seafood 3 the Crescent KINGSGROVE NSW 2208 Phone No
    Product List FOODLINK AUSTRALIA PTY LTD ABN 86132703229 Also trading as Demcos Seafood 3 The Crescent KINGSGROVE NSW 2208 Phone No. 02 9666 4818 Fax: 02 9666 4640 Email [email protected] Website www.foodlinkaustralia.com.au All Prices are Shown ex GST Items Marked "*" indicate Random Weight As of 13. December 2017 No. Description Zone UOM Disc. % GST Bakery Speciality Chocolate 100752 COCOA POWDER 1KG (Natures Secret) Dry (General) EA CTN (12) 103227 COCOA POWDER BULK 25KG (Natures Secret) Dry (General) EA 100753 COCOA POWDER DUTCH 1KG (Natures Secret) Dry (General) EA CTN (12) Choclate Cooking Compound 103642 CARAMEL FUDGE SAUCE 1.89L (Monin) Dry (General) EA CTN (4) 100703 CHOC FUDGE A10 (IXL) Dry (General) EA CTN (3) 100708 CHOC SPRINKLES 735GM (Masterfoods) Dry (General) EA CTN (6) 104138 TABASCO CHIPOTLE 1.89L (Tabasco) Dry (General) EA CTN (2) 104137 TABASCO GREEN 1.89L (Tabasco) Dry (General) EA CTN (2) 104135 TABASCO RED 1.89L (Tabasco) Dry (General) EA CTN (2) Custard / Custard Powder 100934 CUSTARD POWDER 3KG 6X500GM (Bingo) Dry (General) EA CTN (6) 100935 CUSTARD POWDER 5KG (Sunshine) Dry (General) EA Essences / Vanilla Bean 103463 ALMOND ESSENCE 50ML (Aeroplane) Dry (General) EA CTN (6) 101344 IMITATION VANILLA ESSENCE 575ML (Aeroplane) Dry (General) EA CTN (12) 101492 LEMON MYRTLE 160GM (Vic Cherikoff) Dry (General) EA CTN (6) 101493 LEMON MYRTLE 705GM (Masterfoods) Dry (General) EA CTN (6) 101889 ORANGE ESSENCE QUEEN 100ML () Dry (General) EA CTN (6) 101932 PARISIAN ESSENCE 2LT (Aeroplane) Dry (General) EA
    [Show full text]
  • Drizzle Some Vincotto Published on Iitaly.Org (
    Do as the Romans Do: Drizzle Some Vincotto Published on iItaly.org (http://www.iitaly.org) Do as the Romans Do: Drizzle Some Vincotto N. L. (July 14, 2015) If you ask any Italian chef what Vincotto is, they will answer that it is an elixir, a sweet and velvety concoction similar to balsamic vinegar with the subtle overtones of spices, grapes and plums. Italy always has some new and exciting culinary surprises... but what is special about this one is that it is not really that new... it has been around for ages... the fact is it is not sold in any grocery store, you may only find it in specialty shops and markets or online. Vincotto, literally “cooked wine,” is really something unique. If you ask any Italian chef what Vincotto is, they will answer that it is an elixir, a sweet and velvety concoction similar to balsamic vinegar with the subtle overtones of spices, grapes and plums. Its history definitely goes back in time: the Romans used to cook grape must to produce wines that, because of their relatively high alcohol levels, could be aged at great length. It was with the same objective in mind that they pressed partly dried grapes and fermented the juice to produce raisin wines. Page 1 of 2 Do as the Romans Do: Drizzle Some Vincotto Published on iItaly.org (http://www.iitaly.org) They called them defructum passum or caroleum, depending on their manner of production and degree of reduction. It is not certain that they made vinegars with the same process, but it appears highly probable that they did.
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • RICE and GRAINS
    RICE and GRAINS RICE is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world’s population. Scientific name: Oryza sativa Categories: short grain, medium grain or long grain o Short grain – has the highest starch content, males the stickiest rice. o Long grain – lighter and tends to remain separate when cooked. Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a BROWN RICE different than white rice. BROWN RICE – often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. Brown rice still retains its nutrient-rich bran and germ. WHITE RICE – is both milled and polished, which removes the bran and germ along with all the nutrients that reside within these important layers. SOME OF THE MOST POPULAR VARIETIES OF RICE IN THIS COUNTRY INLCUDE: ARBORIO – a round grain, starchy white rice, traditionally used to make the Italian dish risotto. BASMATI – an aromatic rice that has a nutlike fragrance, delicate flavor and light texture. SWEET RICE – almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. JASMINE – a soft-textured long grain aromatic rice that is available in both brown and white varieties. BHUTANESE RED RICE – grown in the Himalayas, this red colored rice has a nutty, earthy taste. FORBIDDEN RICE – a black colored rice that turns purple upon cooking and has a sweet taste and sticky texture.
    [Show full text]
  • Glück Kann So Einfach Sein. Perfekter Moment Für Einzigartigen Genuss
    KÄSE-THEKE 6-2019 VERKAUFSPRAXIS FÜR KÄSEFACHKRÄFTE IN BEDIENUNGSABTEILUNGEN inkl. Broschüre: g.g.A.-Käse OGRAF aus HollandE IS G C E H T E Z T A N Ü G H A C S B E E G • • LESEN SIE IN DIESER AUSGABE ALLES ÜBER GESCHÜTZTE URSPRUNGSBEZEICHNUNGEN Nr. 6 ❚ 2019 www.kaeseweb.de Glück kann so einfach sein. Perfekter Moment für einzigartigen Genuss. Ein Stück vom Glück. Ausreichend zur Saison bevorraten! Fruchtig-kräftiger Le Gruyère AOP passt perfekt auf jede Käseplatte. 19-10-07_NZO_Kaesetheke_Stoerer.indd 1 08.10.19 12:15 NEU AUS BIOMILCH Der Ländle Bioberger wird aus bester frischer Biomilch hergestellt und auf traditionelle Art ca. 8 Monate im Naturkeller gereift und gepflegt. Die Rotkulturreifung sorgt für typische Röstaromen wie braune Butter, helles Karamell und geröstete Nüsse. www.vmilch.at Foto: Helmut Düringer 1_Seite_Bioberger 2019.indd 1 12.09.2019 07:43:34 Adel zum Anbeissen Vorwort Edelster Käse Vorwort und bester Wein Weniger ist mehr! Wieviel Vielfalt braucht eine gute Käsetheke? Muss es die über zehn Meter lange Theke mit 400 oder mehr Sorten sein? Oder wäre klein und fein eine Lösung? Diese Fragen stellen sich wahrscheinlich regelmäßig alle Sortimentsverantwortlichen, Marktinhaber ebenso wie die vielen Fachberaterinnen. Das Käseangebot ist ausreichend vorhanden, um jede gewünschte Thekengröße zu bestücken. Mancher Supermarkt oder viele SB-Warenhäuser präsentieren eine Käsevielfalt, die jeden Kä- seliebhaber verzücken lässt. Aber wieviele dieser Sorten nimmt der Kunde wahr? Und in Zeiten des Fachkräftemangels, in denen qualifiziertes Personal für die Käsetheke händeringend gesucht wird, ist es zudem schwierig, diese riesigen Thekensortimente tagtäglich gut zu führen.
    [Show full text]
  • Pairings Cocktails
    PAIRINGS COCKTAILS COCKTAILS FOOD TIMELY DIVERSION FRENCH 75 SCOTCH EGG Conniption American Dry, Lillet Rose & Southern Gin, Lemon Juice, Simple Syrup & Cava Soft Boiled Egg Wrapped In Garlic & Spring Bitters 11 Sage Sausage 12 9 HURRICANE CORNMEAL CRUSTED ALLEY COCKTAIL 12yr Dark Rum, White Rum, Lime, FRIED OYSTERS Wild Turkey 101 Bourbon, Dry Vermouth, Cynar, Jamaican Rum & Housemade Spicy Remoulade, House Pickles, Luxardo Maraschino & Celery Bitters Passionfruit Syrup Seared Lemon 11 15 11 ALLEY COCKTAIL ALLEY BURGER FRESÍLLA Wild Turkey 101 Bourbon, Dry Vermouth, Black Truffle Cheddar, Bourbon Tequila, Strawberry Infused Mezcal, Cachaça, Housemade Cynar, Luxardo Maraschino & Celery Bacon Jam, Arugula, Strawberry Syrup, Grapefruit & Lime Bitters Chipotle Aioli w/ house cut fries 12 11 14 Add Foie Gras in Burger 6 ROOT DOWN FRESÍLLA BURRATA Gin, Housemade Beet Syrup, Dry Vermouth, Lemon & Egg White Tequila, Strawberry Infused Mezcal, Smoked Strawberry, Toasted Almond, 13 Cachaça, Housemade Basil Coulis,Vincotto, Strawberry Chips Strawberry Syrup, Grapefruit & Lime 12 12 FRENCH 75 Gin, Lemon Juice, Simple Syrup & Cava 11 Consuming raw or undercooked meats, poultry, seafood, Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. shellfish or eggs may increase your risk of foodborne illness. ALL PRICES INCLUDE TAX. ALL PRICES INCLUDE TAX. COCKTAILS WINE CORNER STONE WHITE Elijah Craig Alley Twenty Six Single Barrel Bourbon, Carpano Bianco, Plantation Original Dark Rum, Pomegranate Grenadine, Angostura DOMAINE DAULNY, SAUVIGNON BLANC, SANCERRE, FRANCE 2015 ................ 11/44 & Mint Bitters LA CROIX DES VAINQUEURS CHENIN BLANC, 14 DEMI SEC, VOUVRAY, FRANCE 2015 ........................................................................... 9/36 HURRICANE DESROCHES-VALETTE, CHARD, SAINT-VÉRAN, FRANCE 2014 ...........................
    [Show full text]
  • Starters Appetizer Platters
    OUR MENU IN ENGLISH APPETIZER PLATTERS ★ DELI MEAT PLATTER.......................................................................................................................................10.90€ Cured ham, Rosette de Lyon salami, terrine of the day, pickles, butter & toasts ★ MIXED CHEESE & DELI MEAT PLATTER....................................................................................12.90€ Assortment of 3 cheeses served with charcuterie, pickles, walnuts, butter & toasts STARTERS ★ ROAST BEEF MARROWBONE ........1 PORTION ........5.50€ .................... 2 PORTIONS ............8.50€ Roasted beef marrow bone, seasoned with Guérande salt and served with toasted bread AS A STARTER AS A MAIN BEFORE MAINS DISH ★ HOME MADE FOIE GRAS.........................................................................................11.50€ Our homemade Foie gras cooked with Porto and its liver mousse, toast & fig chutney ★ TERRINE OF THE DAY.................................................................................................7.10€ ★ ŒUF MEURETTE ..............................................................................................................7.00€ .............................. 14.50€ 1 poached egg in a red wine sauce, bacon bits, mushrooms and garlic croûtons ★ CÆSAR SALAD ..................................................................................................................7.00€ .............................. 14.90€ Mixed salad leaves, tomatoes, chicken breast served warm, garlic croutons, PDO parmesan shavings,
    [Show full text]
  • Crown Pacific Fine Foods 2019 Specialty Foods
    Crown Pacific Fine Foods 2019 Specialty Foods Specialty Foods | Bulk Foods | Food Service | Health & Beauty | Confections Crown Pacific Fine Foods Order by Phone, Fax or Email 8809 South 190th Street | Kent, WA 98031 P: (425) 251-8750 www.crownpacificfinefoods.com | www.cpff.net F: (425) 251-8802 | Toll-free fax: (888) 898-0525 CROWN PACIFIC FINE FOODS TERMS AND CONDITIONS Please carefully review our Terms and Conditions. By ordering SHIPPING from Crown Pacific Fine Foods (CPFF), you acknowledge For specific information about shipping charges for extreme and/or reviewing our most current Terms and Conditions. warm weather, please contact (425) 251‐8750. CREDIT POLICY DELIVERY Crown Pacific Fine Foods is happy to extend credit to our You must have someone available to receive and inspect customers with a completed, current and approved credit your order. If you do not have someone available to receive your application on file. In some instances if credit has been placed order on your scheduled delivery day, you may be subject to a on hold and/or revoked, you may be required to reapply for redelivery and/or restocking fee. credit. RETURNS & CREDITS ORDER POLICY Please inspect and count your order. No returns of any kind When placing an order, it is important to use our item number. without authorization from your sales representative. This will assure that you receive the items and brands that you want. MANUFACTURER PACK SIZE AND LABELING Crown Pacific Fine Foods makes every effort to validate To place an order please contact our Order Desk: manufacturer pack sizes as well as other items such as Phone: 425‐251‐8750 labeling and UPC’s.
    [Show full text]
  • First Plates Platters Salads Fish & Seafood Sandwiches
    FIRST PLATES Soup of the Day 7 CHEESES 18 Roasted Red Bell Pepper Soup 7 Choose Four, Served with Honeycomb Mushroom Soup | with foie gras* 20 Sheep Terrine of ABC Foie Gras & Brioche* 26 Papillon Perail de Parmigiano Reggiano, Italy Snails | with garlic in puff pastry 14 Brebis, France PLATTERS Ossau-Iraty, France Manchego, Spain Charcuterie* 22 Cow Charcuterie & Cheese* 29 Fourme d’Ambert, Tête de Moine, Switzerland Osetra Black River Caviar* 120 France SALADS Brillat- Savarin, L’Explorateur, France France Seasonal Varietal Salad 9 Époisses, France Point Reyes Blue, CA Duck Confit | with mixed greens 16 Frisée | with poached egg & bacon* 12 Goat Christopher’s House-Smoked Salmon* 16 Garotxa, Spain Caesar Salad | with white anchovies* 10 Cow & Goat Arugula | with point reyes blue, fennel 10 Robiola, Italy & poached pear Butter-Poached Half Lobster | diced beets 20 Add Fruit 4 with mixed greens* House-Marinated Olives 5 Mixed Grill Salad | with house merguez, chicken 16 & steak* SIDES 9 Goat Cheese Salad | with parmesan & bacon 16 Mac N’ 3 Cheese with Ham Sautéed Spinach Truffled Fries FISH & SEAFOOD Fries | white, sweet or mixed Lobster, Brandy & Puff Pastry* 39 Gnudi | with sage Steamed Clams | with chorizo & vierge* 16 Potato Basil Mashed Filet of Salmon | with salad or vegetables* 22 Vegetable of the Day Fish of the Day* MKT Gratin Potatoes Scallops of the Day* 19/38 Risotto of the Day Seafood Pasta | basil pesto* 14 SANDWICHES Add Lobster ½ Tail or 20 Smoked Salmon BLT | goat cheese pesto spread 16 Foie Gras to any Dish* & matchstick fries * Croque Monsieur | watercress & bibb salad 14 Croque Madame w/ egg | watercress & bibb salad 16 Roasted Chicken Breast | mixed french fries 14 Grilled Vegetables | mixed french fries Express Lunch $20 Chuck & Brisket 8oz.
    [Show full text]
  • E.Monaco Article Andouillette
    Emily Monaco, au sujet andouillette et AAAAA Andouillette, a tripe sausage, represents just two percent of French charcuterie production, but one volunteer-based group is committed to preserving its cultural legacy. By Emily Monaco June 11, 2021 CREDIT: COURTESY OF JACQUES-LOUIS DELPAL The Telegraph writes that it "looks, smells, and tastes as if it should be in a lavatory," while CNN reports it has "an easily identifiable aroma of decay." They're talking about andouillette, a tripe sausage hailing from France's Champagne region that's as divisive as it is beloved-by those who can stomach it. (Pun very much intended.) Andouillette boasts several regional variants, but its most well-known form is associated with the city of Troyes: pork tripe is soaked, scalded, sliced, and seasoned with aromatics like onions, nutmeg, and even Champagne. It is then threaded by hand ("à la ficelle") into its casing and simmered for several hours before being sold. It's a style that, according to legend, is so delicious it distracted the royal army from their mission to reclaim Troyes during the Wars of Religion, giving the Catholic League the opportunity to counter-attack. "On that day, andouillettes de Troyes made history," says Laurent Jolivet, president and founder of POPY, a group that controls much of the market share of artisanal andouillette production. Today, andouillette represents just two percent of French charcuterie production, and as the French slowly fall out of love with their ancestral cured meats, andouillette bears the brunt of the burden. The stinky specialty's sales fell 7.8 percent in 2017 after three consecutive downturns, as compared to just 2.6 percent for regular sausage, reports French news agency BFM.
    [Show full text]
  • AEX 18 Available Pasta Dies
    EXTRUDER & MIXER | COUNTER TOP MODEL AEX18 CHEFS’ FAVORITE Project: _________________________ Item #:__________________________ Qty: ___________________________ CSI Section 11400:_________________ Approval: _______________________ JEMMA Date: __________________________ STANDARD FEATURES ■ Automatically mixes and extrudes all-in-one ■ Best ROI for your kitchen ■ Over 100 dies to choose from ■ Industrial, high-torque motor ■ Stainless steel hopper ■ Removable stainless steel mixer shaft & auger for easy cleaning ■ Crumbly dough mixture is extruded through a solid bronze die to create over 100 possible pasta shapes ■ Portable, compact & versatile machine is easy-to-use ■ 110 Volts ■ Factory and on-location training—the only full–service pasta machine manufacturer in North America OPTIONAL FEATURES & ACCESSORIES ☐ Electronic cutting knife ☐ APC8 Mobile pasta cart with 8 trays CUTTING KNIFE ☐ APC20 Mobile pasta cart with 20 trays FOR SHORT PASTAS ☐ Lasagna sheet die with 6.25˝ dough sheet width and Adjustable Thickness: 1/32” - 3/16” ☐ Rolling pin for lasagna sheet die ☐ Extruder dies with Teflon inserts ☐ Pasta trays - solid and perforated LASAGNA SHEET DIE FRONT VIEW Optional APC8 Pasta Cart Specifications subject to change without notice due to policy of continuous product improvement. 160 GREENFIELD ROAD | LANCASTER, PA 17601 ARCOBALENOLLC.COM | 717.394.1402 @ARCOBALENOPASTA EXTRUDER & MIXER | COUNTER TOP MODEL AEX18 CHEFS’ FAVORITE TECHNICAL SPECIFICATIONS Model AEX18 DID YOU KNOW $$$ 50 LB BAG OF SEMOLINA FLOUR = $22 Hourly Production
    [Show full text]
  • The Lazy Gourmet: Magnificent Meals Made Easy
    U.S. $15.95 • Cooking/Entertainment THE “Food that’s simple, seasonal, fresh and doable.” —Joanne Weir lazy The Lazy Gourmet is for anyone who dreams of dazzling friends and loved ones with fabulous home-cooked fare, especially cooks short on time, patience, skill or experience. Authors and food bloggers Robin Donovan and Juliana Gallin conquer the misguided belief that preparing an elegant meal requires spending hours—or days—in the kitchen. With the help of an army of volunteer testers, regular people with picky palates and little cooking experience, they have created this GOURMET collection of more than 125 easy recipes. Elegant, party-worthy dishes like Orange-Spiced Pecans, Basil Leaf and Goat Cheese Wraps, Pistachio-Crusted Leg of Lamb, Seared Sea Scallops with Mint and Pea Puree, and Lazy Chocolate “Mousse” all rely on readily available ingredients, common kitchen appliances and basic techniques. With these deceptively easy recipes and a bevy of useful tips and tricks, The Lazy Gourmet shows that anyone can prepare delightfully simple yet surprisingly delicious and sophisticated dishes that are certain to impress. “In The Lazy Gourmet, Robin “Whether you’re a nervous “If you want to prepare sophis- and Juliana have transformed newbie or a skilled cook with ticated, exceptional meals for Magnificent Meals Made Easy ‘lazy’ into ‘quintessentially utmost confidence, you’ll your friends and family but are by Robin Donovan & Juliana Gallin elegant.’” appreciate this smart recipe busy, kitchen-phobic or just —John Scharffenberger, founder of collection that allows you to put plain lazy, this is the cookbook Scharffen Berger Chocolate Maker an impressive spread on the for you.” table even when you’re time- —Sally Bernstein, editor-in-chief, pressed.” of Sally’s Place —Carolyn Jung, James Beard Award-winning food writer and creator of FoodGal.com Viva Editions 1-800-780-2279 www.vivaeditions.com Photos: Fuse, Maren Caruso, Inti St.
    [Show full text]