The Strip is usually the choice of steak aficionados the world over. The Strip is considered to be the most flavorful of the premium cuts. The Certified Black Angus is grain fed and a superior product in general. Great for the grill and pan. This is the super thick version for those that want a really big steak. Plus a steak of this size is mighty impressive on the grill.

This is a carnivore’s dream. An extra large Filet Mignon that can be grilled or pan seared. Besides being the most tender of the premium beef cuts it is also the leanest. A favorite for entertaining because regardless of beef preferences the fillet is always appreciated and considered a treat by any guest. Don’t forget to season –  a little salt and pepper goes a long way.

The Skirt steak is one of the healthiest beef cuts because of its leanness – also known for its flavor. The Flank steak although a different cut has a similar bite. Great for the grill it can be marinated or plain with just a bit of salt and pepper. Should be sliced thin and across the grain. It’s completely edible- nothing needs to be cut away which is also a plus. One of my personal favorites and not as pricey as other premium cuts.

This is an impressive steak- sure to make your guests salivate as they watch them sizzling on the grill. They are 16oz each and on the bone. In essence- it’s a rib eye steak on the bone!

They come packed 8 to a box and each one vacuum sealed

Don’t forget- a little salt and pepper makes a huge difference in flavor👨‍🍳👌

I wanted a lasagna without meat for my vegetarian client’s but everybody will enjoy this cheesy delight. Super easy to work with. From frozen- pop into micro for 1 minute. Then remove from container and place frozen lasagna on a cookie sheet. Cover with aluminum foil and bake in a 350f oven for 50 min. Should have an internal temp of 165f or put another way- hot in the middle. You can micro in these microwavable containers. You can micro from frozen but I think it best to thaw first. Here’s the point- you can heat this lasagna numerous ways. Just use common sense and make sure it’s hot in the middle. But I do prefer the baking version for the best results.

The ingredients are very straight forward.

Alta Cucina whole peeled tomatoes, fr

This is a delicacy in France. So much so that if I’m in a French Restaurant and Calves Brains are on the menu I’m ordering it with no hesitation. I would be glad to show you the preparation if your interested.

This Brie makes a great appetizer or an elegant side on your holiday dinner table. I’m really proud of this creation. I’ve been working on this for a few years now and my new (more traditional) round presentation is definitely the way to go. It’s an 18 oz Brie with a delicious soft rind. The Fig/Walnut jam provides a sweet slightly crunchy contrast to the rich and creamy cheese. I served it to a well traveled food lover and he said, “Best Brie I’ve ever had.” I’m very critical of myself but I concur. Lol

As a Chef there’s nothing more exciting than taking the first bite of a new creation and knowing you’ve hit it out of the park. This Brie rocks!

As of 11/2022 I doubled+ the size of the Brie. Went from 8oz to 18 oz

Sweetbreads are a delicacy in French cooking. They are the thymus gland of the Calf. I realize this doesn’t sound appetizing but they truly are delicious in the hands of a capable Chef. I’d be happy to give a demonstration to prove my point.

I use nothing but the best cheese within my gourmet Mac & Cheese including Pecorino Romano, Fontina, and Parmigiano Reggiano.This is a serious Mac+Cheese product.

Just take from the freezer and put in micro for 2 minutes. Then pop the block out with a fork and place on a cookie sheet and bake uncovered at 350°f for 50 min for best results.

INGREDIENTS

Mezzi Rigatoni, Whole Milk, Monterey Jack, Sharp Cheddar, Fontina, Pecorino Romano, Parmigiano Reggiano, Panko Crumbs, Whole Butter, Extra Virgin Olive Oil, Flour, Kosher Salt, and Black Pepper

Directions

• Preheat oven to 350°f
• Microwave frozen Mac & Cheese for 2 minutes
• Bake on cookie tray at  for 50 minutes

So I love these rice balls. super easy to work with-  just bake from frozen in a 385f oven for 40 minutes.

These are a great addition to any holiday table but outstanding for general everyday use.
They are 4 packs of 4 for a total of 16 in a box

These are large 4oz Rice Balls

So these are my new Potato Pancakes. These are large and soft- the texture you would associate with a regular

pancake. Because they are soft- they can be heated in the micro which makes them super convenient.

Just heat from frozen in micro for 30 sec intervals- flipping them with each interval until hot.

I think they’ll go with just about anything and definitely a great side dish for any holiday table.

There are 4 packs of 5 for a total of 20 in a box.

The same charcuterie master that makes my Bratwurst also makes these meatballs.

The texture, flavor and seasoning is close to perfect. You can handle them like regular meatballs and serve

them in a high quality tomato sauce. I like them heated in the oven ( from thawed- 15 min at 400f) cut in half

and served with Tzatziki sauce. You can serve them as an HVR as well. At the end of the day their delicious

plain right out of the oven. Like many of my specialty items- this is an artisan product.

Ingredients: Chicken Breast, Chicken Thighs, Spinach, Feta Cheese, Onion, Garlic, Blended Oil, Bread

Crumbs, Salt/Pepper

5 packs of 6 for a total of 30

I searched far and wide for a superb Bratwurst and gained 10 pounds in the process😬

I grew up on all things WURST and Bratwurst is my favorite. These are the best I’ve ever

tasted. Besides the flavor – the texture and size (6 oz) add to their superlative quality.

These Bratwurst are full cooked which makes them easy to handle. Simply brown in a pan or

on the grill and heat thru. I like sauteed onions with them but that’s optional. A good

mustard and my potato pancakes and you’ve got a mini Octoberfest. I pack them in units of 2

and 6 packs per box