Much like their sister product the Shrimp Fritters they are pre fried and oven ready. Just follow the simple cooking instructions below.

They are great as an appetizer, main course, or side. A tasty treat to be sure!

Ingredients: Shrimp, Wasabi crab spread

(crustacean shellfish (blue crab) milk, cucumber, wasabi, artichoke hearts, butter, onion, Worcestershire, anchovy, soy, salt, pepper. Celery, Mayonnaise

(soybean oil, whole eggs, yolks, distilled vinegar, salt, sugar dextrose, lemon juice concentrate, calcium disodium, natural flavors.) Celery seeds, Egg roll wrapper

(bleached wheat flour, water, dried egg yolk powder, corn starch, wheat gluten, salt.

CONTAINS: SHRIMP, CRAB, MILK, FISH, SOY, EGGS, WHEAT

COOKING INSTRUCTIONS: From defro

These are super tasty treats. Just follow the easy cooking instructions below.

The large Fritters can be used as an appetizer, main course, side. Cook one off and apply as you see fit. One thing is for sure they are delicious!

Ingredients: Shrimp, Cheese, Crabmeat, whole Milk, bleached wheat flour, butter, bread crumbs, celery, onions, malted barley flour, red peppers, green peppers, eggs, mustard powder, seasonings, niacin, iron, thiamin, mononitrate, fibloflavin, water, vinegar, corn sweeteners, natural flavorings.

Contains SHRIMP, CRUSTACEAN (CRAB) EGG, WHEAT, SOY, MILK

Cooking instructions: from a defrosted state. Heat in 400f oven for 15 minutes to internal temp of 165f

 I love these mini Crab Cakes. They are perfect as a hors-d’oeuvre or appetizer. They are tasty enough that no sauce is needed- but a remoulade or even a tarter sauce would compliment them nicely. Super easy to work with- from frozen into a 400f oven for 13-14 minutes.

I love these Shrimp treats. The moist/saucy filling make these a complete entertainment tool- no sauce necessary. These are perfect for any holiday/football event and good to have around in general. I use the term mini but they are of ample size.

INGREDIENTS: Shrimp, whole milk, bleached wheat flour, butter, bread crumbs (wheat flour, sugar, salt, powdered cellulose to prevent cracking, natamycin to protect flavor), celery seed, malted barley flour, red peppers, green peppers, eggs, mustard powder, niacin, iron, thiamin, mononitrate, fibloflavin, water, vinegar, corn sweeteners, natural flavorings. 

CONTAINS 

SHRIMP, EGG, WHEAT, SOY, MILK

COOKING INSTRUCTIONS: FROM FROZEN- BAKE AT 400f FOR 15-17 MINUTES

 It’s hard to find a quality potato pancake in the marketplace. The gluten free variety I’ve never seen; so I decided to make them myself. I simply replaced regular flour with BOB’s RED MILL- gluten free- paleo- baking flour. 

VERY IMPORTANT- the gluten-free flour contains tree nuts (Almond/Coconut)

After many iterations, I decided to make just this GF variety. I’m writing this 8/22/24.

I think their just as good as regular potato pancakes- but you be the judge. 

I cook them in Avocado oil. The ingredients are Russet Potatoes, fresh onions, Eggs, GF Flour (Almond Flour, Arrowroot Starch, Organic Coconut flour, and Tapioca Flour.)

Contains Eggs, Tree Nuts (Almond/Coconut) salt/pepper 

Preheat oven to 450f- bake on a cookie sheet (from

These are made by the same Polish Chef that makes my “soft” Polish Potato pancakes- so this is another artisan product. 

A sweet treat to be sure! The kids will love them for breakfast but warmed and sprinkled with powdered sugar and their ideal for dessert as well. If your serving Ham or any pork or poultry dish- these apple pancakes would be a great side dish.

Directions: thaw and heat in 20 sec intervals in the microwave- flipping gently as you go till hot. If it’s crunch time and you forgot to thaw- just micro frozen the same way. I did it the other day and they came out very good- but thawed is better.

If you don’t like using the micro- thaw and heat in a moderately hot - non stick pan with a little butter or spray. This is done on the stove to

This is a great soup product – loaded with crab and screams premium soup preparation. Simply heat and eat.

INGREDIENTS: Milk, Blue Crab, Half and Half, Heavy Cream, Water, Salted Butter, Onions, Wheat Flour, Beef Broth, Ground Mustard, Celery Seed, Black Pepper, Seafood Seasoning, Hot Sauce

Contains MILK, SHELLFISH, WHEAT

Directions: Simply thaw and heat – that’s it!

6 Pints in each case

Thin slices of lightly breaded Eggplant rolled with a Ricotta cheese filling. Just follow directions and finish with shredded Mozzarella for a nice bonus touch. Also this is another all natural prepared item with great ingredients.

From my great customer- “I put a layer of sauce in the bottom of a Pyrex dish, put the eggplant on the sauce and bake at 350 covered for 30 min.  I add sauce and mozzarella  cheese to the top and bake uncovered for another 10 minutes.”

30 pieces in each case

I really enjoy this tasty side dish. I’ve had them with steak, fish, and Chicken. They work with practically anything and a welcome addition to my growing selection of side dishes.

Super simple to prepare. Best thawed and then baked in a 350°f oven for 20 minutes. But you can cheat a bit and pop into oven directly from the freezer for 25-28 minutes (350°f).

Pretty straight forward. Half the box is sweet- the other half hot. The redish ones are obviously hot so it’s easy to tell the difference. They are vacuum sealed in packs of 2 and the hot are packed separate from the sweet. They are raw. I like to cook in a pan and get some color to them but you can grill them or even bake in a 400f oven.

5lbs in each case

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

These are tasty little meatballs. Fully cooked- so just drop frozen into your hot tomato sauce and let them sit for about 10 minutes, and serve. Bing bang boom!

I like to nuke a few and eat with Greek yogurt as a snack.

Super convenient item!

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

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

This is one of the great French potato preparations. As with all my specialty products I spare no expense to prepare the highest quality product possible. To be sure this is not a diet potato in fact it’s a bit decadent but oh so delicious. I use heavy cream, whole milk, fresh thyme, fresh rosemary, shallots, garlic and a lot of Asiago, Fontina, Parmesan, and Provolone cheeses. 

Cooking instructions- Take them directly from the freezer and put in micro for 2 minutes. Then with a fork just pop out the block of potatoes (they come right out) and place on a cookie sheet. Bake uncovered for 45 minutes in a preheated 350°f oven and serve.

I’m not gonna lie- you can simply take from the freezer- loosen the top so steam can escape if necessary and microwave f

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