Kelchner's Marinades and Sauces Sell Sheet

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Kelchner's Marinades and Sauces Sell Sheet

Since 1938, we’ve been making delicious condiments from old family recipes for consumers who expect the best for their favorite foods. The consistent performance of our products has built a legacy of trust and loyalty that’s made Kelchner a household name. Our reputation for quality and product versatility has led to steady growth in new markets and industry recognition as the premium line of dairy, deli and seafood condiments. Honey Ginger Caribbean Jerk This sweet and tangy marinade and sauce is great as a A savory blend of herbs and spices makes this marinade and topping and as an ingredient in your recipes. sauce a favorite for Jamaican-style meats and seafood. Horseradish Remoulade Shrimp Scampi Smooth and savory with a subtle horseradish flavor, this So easy and delicious, our Shrimp Scampi sauce is like sauce is a delicious dip for breaded seafood and french fries having a gourmet chef in a bottle. or as a topping on roast beef. Pineapple Teriyaki Brown Sugar Bourbon A fusion of pineapple and savory teriyaki is a perfect way to Take barbeque to the next level with the sweet and savory zest up meats and seafood on the grill. flavor of brown sugar and bourbon. Simply delicious. Lemon Dill Give seafood, chicken and vegetables a bright, fresh flavor with our creamy, zesty Lemon Dill Marinade and Sauce. (610) 674-4450 kelchnershorseradish.com Connect with us on Facebook and Pinterest. Shrimp Scampi Based in eastern Pennsylvania, Kelchner’s provides several convenient service options including LTL delivery throughout the continental United States and customer pickup at our warehouse. We also offer Direct Store Delivery (DSD) in the Mid-Atlantic Region with our own fleet of trucks. Item Product Case Case UPC No. GTIN No. Storage Shelf Life Number Name Pack Weight 72384 Shrimp Scampi 6/12 fl. oz. 5.46 lbs. 1 00 74615 72384 2 Refrigerate after opening 365 Days 72385 Horseradish Remoulade 6/12 fl. oz. 5.53 lbs. 1 00 74615 72385 9 Refrigerate after opening 365 Days 72386 Lemon Dill 6/12 fl. oz. 5.53 lbs. 1 00 74615 72386 6 Refrigerate after opening 365 Days 72387 Honey Ginger 6/12 fl. oz. 6.39 lbs. 1 00 74615 72387 3 Refrigerate after opening 365 Days 72388 Pineapple Teriyaki 6/12 fl. oz. 6.39 lbs. 1 00 74615 72388 0 Refrigerate after opening 365 Days 72741 Brown Sugar Bourbon 6/12 fl. oz. 6.35 lbs. 1 00 74615 72741 3 Refrigerate after opening 365 Days 72743 Caribbean Jerk 6/12 fl. oz. 6.17 lbs. 1 00 74615 72743 7 Refrigerate after opening 365 Days Pallet Configuration: 45 x 5 = 225 Case Dimensions: D7.35 x W5.17 x H8.26 in. Unit Dimensions: D2.28 x W2.28 x H7.73 in. Case Cube: .18 ft.3 For more information visit: © 2021 Kelchner Food Products, LLC kelchnershorseradish.com 7520 Morris Ct., Ste. 115 Allentown, PA 18106 (610) 674-4450.

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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.
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Meliora Catering
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PAN FRIED AVOCADO STICKS Lightly Breaded, Pan-Fried, Served with A
DINNER 5 30 . 9 00 STARTERS PAN FRIED AVOCADO STICKS lightly breaded, pan-fried, served with a remoulade and sriracha aioli dipping sauces 9 ovo v BURNT CARROTS WITH BRIE roasted carrots tossed in Montana honey and brie, seasoned with red pepper flakes 8 gf BISON SHORT RIB NACHOS our classic short rib meat shredded over house tortilla chips, cheddar & monterey jack cheese, sour cream, onions, tomatoes, jalapenos, house salsa roja and cilantro lime sauce 14 BACON WRAPPED DATES hand wrapped, oven roasted, served with a blue cheese fondue 13 gf COUGAR GOLD MAC & CHEESE wsu cougar gold cheese blend, topped with dailey’s bacon and green onion 10 EDAMAME stir fried with garlic, ginger, shallots, orange zest, layered in a sweet chili soy sauce 9 gf vgn GRANDMA’S PIEROGI similar to dumplings, these little dough balls are stuffed with potato, cougar gold cheese and sautéed onion finished in brown butter and garlic, served with sour cream 10 CRISPY PARMESAN POLENTA STICKS herb and cheese filled polenta fried to perfection served with house marinara sauce 7 gf FRIED GOAT CHEESE battered and fried goat cheese tossed in Montana honey and fresh cracked black pepper 6 SALMON CAKES wild caught salmon, corn, dijon, mayo, capers, chives served with a lemon-caper yogurt sauce 13 SOUPS SALADS SOUP OF THE DAY fresh and made daily ask your server cup 6 bowl 8 SEASONAL SOUP homemade vegetarian black bean chili with ancho and orange seasoning gf v cup 6 bowl 8 HOUSE SALAD mixed greens, blue cheese, roasted chickpeas, dried cherries, toasted walnuts, orange balsamic
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For Starters Louisiana Sweet Potato Fries*
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Shrimp Remoulade Source: Chef Paul Prudhomme’S Louisiana Kitchen Prepared: June 2018 by Laura Lutz Makes: 6 Appetizer Servings
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Download Menu
DEVON SEAFOOD GRILL OPENERS GOAT CHEESE BRUSCHETTA OYSTERS ROCKEFELLER BLUE HILL BAY MUSSELS tomato-basil cruda, focaccia crisps, fresh shucked oysters with creamed spinach, white wine and garlic sm. 13 | lg. 19 kalamata olive 13 bacon, shallots, garlic, parm, baked and bubbly to perfection 18 CHILLED SHELLFISH PLATTER* FRIED CALAMARI shrimp cocktail, fresh shucked oysters, jalapeños and carrots, sweet n’ sour, creole FIRECRACKER CAULIFLOWER king crab legs, lobster claws remoulade 16.5 breaded cauliflower a fiery chili sauce, micro Small (serves 2-3) 62 | Large (serves 4-6) 99 greens and sesame seeds 14 SHRIMP COCKTAIL cocktail sauce, creole remoulade 20.5 SOUP & HANDHELDS Choice of one seasonal side. (lobster mac & cheese +$6) SIDE SALAD LEMONGRASS SHRIMP TACOS SPICY CREOLE GUMBO 11 grilled chipotle shrimp, lemongrass aioli, bibb lettuce, pickled red onion, pineapple mango salsa 16 MAINE LOBSTER BISQUE 13 BLACK ANGUS BURGER* CAESAR SALAD sharp cheddar, lettuce, tomato, brioche bun 15 // add bacon (+ $1) grated parmigiano reggiano, croutons, asiago AHI TUNA MELT cheese crisp 10 seared sushi grade tuna, blackening spice, dijon, mayo, fresh herbs, swiss, remoulade sauce, griddled BABY GREENS sourdough 16.5 dried cherries, feta, toasted pine nuts, cherry NEW ENGLAND LOBSTER ROLLS tomatoes, honey balsamic vinaigrette 10 butter toasted sweet rolls, chilled lobster salad, watercress, fries 18 SOUP & SALAD choice of soup and starter salad 17 ENTRÉE SALADS GRILLED CHICKEN CAESAR SALAD parmigiano reggiano, croutons, asiago crisp 16.5 | grilled
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Small Plates Chilled Seafood Salads Soup
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5679 Rsr001 00 T X.Pdf
GourmetBar is a collection of bar-restaurants you can find worldwide in Novotel hotels. In GourmetBars by Novotel, you can enjoy a local & international cuisine, simple and yet genuine, in a casual setting. Whether you want to eat or simply have a drink, our GourmetBars have that extra something you can find only at Novotel. Opening hours from !":#! to $$:#! burgers XXL ЧИЗБУРГЕР ОТ ШЕФ-ПОВАРА XXL CHEF BURGER A large double-stack burger with BBQ and Chef sauces, 2 × beef cutlets, 2 × Cheddar cheese, bacon, tomatoes, cornichons, marinated onion and green salad 420 г • 970 ГАМБУРГЕР NOVOTEL HAMBURGER NOVOTEL Traditional beef burger with tartare sauce, tomato, cucumber and green salad 770 г • 770 БУРГЕР С КУРИНЫМ ФИЛЕ CHICKEN BURGER Grilled farm Chicken breast cutlet, BBQ and Curry sauces, tomatoes, marinated onion and green salad 310 г • 410 БУРГЕР С ЛОСОСЕМ • FISH BURGER There is a longstanding dispute about the origins of the hamburger: Germany or America? The debate is heated and endless, especially in these two countries. But in the end, what counts is not who invented Salmon steak, tartare sauce, Hoisin sauce, avocado salsa, tomato, cucumber, the hamburger but how you like it! Apart from the traditional beef marinated onion and green salad burger, there are countless variations with chicken or fish. There 300 г • 870 are even vegetarian versions! The rules have changed. Forget the traditional bun enclosing a patty of ground beef and salad ВЕГЕТАРИАНСКИЙ БУРГЕР vegetables covered in sauce. It’s the state of mind that matters. And VEGETARIAN BURGER the quality, of course! This is why we source most of our ingredients from local suppliers and the meat we use comes from Russia.
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Lakeside 11 X 16 Lunch Menu 2-2021.Indd
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Hors D'oeuvres Buffet
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Full Catering Package
FLORAL DESIGN PHOTOGRAPHY ENTERTAINMENT PARTY RENTALS LIMO SERVICE THEME EVENTS GALA AFFAIRS FUND RAISERS INTIMATE DINNER PARTIES JAZZY COCKTAIL PARTIES WEDDINGS BRIDAL SHOWERS CHRISTENINGS ENGAGEMENT MITZVAH CLAM AND LOBSTER BAKES BARBECUES CORPORATE OUTINGS CHARITY EVENTS VENUE FACILITIES • THE ALTMAN BUILDING NYC, NY • THE METRO PAVILLION NYC, NY • BURR HOMESTEAD MANSION FAIRFIELD, CT • TOMES HIGGINS HOUSE GREENWICH, CT • CRANBURY PARK RYE BROOK, NY • LANDMARK ON THE PARK NYC, NY • STAMFORD MUSEUM & NATURE CENTER STAMFORD, CT • CRAWFORD PARK MANSION NORWALK, CT • WAVENY HOUSE NEW CANAAN, CT • PEQUOT LIBRARY SOUTHPORT, CT • FAIRFIELD MUSEUM FAIRFIELD, CT • PENFIELD PAVILION FAIRFIELD, CT • INFINITY NIGHT CLUB PORT CHESTER, NY • FAIRFIELD THEATER CO. FAIRFIELD, CT • SOLO EVENT SPACE NYC, NY • WAINWRIGHT HOUSE RYE, NY • B’NAI ISRAEL TEMPLE BRIDGEPORT, CT • PACIFIC BIKE SHOP STAMFORD, CT • FERNANDO ALVAREZ ART STUDIO STAMFORD, CT • CAMP KIWI CARMEL, NY 28 BOUTON STREET SOUTH NORWALK, CT 06854 WORK: 203.327.6668 CELL: 203.339.2076 Susankanecatering.com [email protected] Culinary Director/Owner Susan Kane STATIONARY DISPLAY SETTINGS MAGNIFICANT EXOTIC AGE CHEESES, FRUITS, BERRIES, CRISP VEGGIES CRUDITE Montrachet, Sharp Cheddar, Manchego, Triple Crème, Boursin, Strawberries, apples, grapes Candied Brussel Sprouts, Roast Portobello, Radish, Asparagus Spears, Baby Zuchinni, Grape tomato Blue cheese and Herb dip Crostini and Crackers and Artisan Breads TOOTHPICKS AND KNIVES SIDES OF POACHED SALMON FILET Cucumber Dill Crème and Cucumber
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UNCW Catering
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