I sold a few boxes of these steaks towards the end of 2022- on a trial basis.

Recently I’ve received requests for them and so now I’m putting them on the menu.

This is a favorite of mine. They can be pan seared or grilled. Handle them like you would any other steak but LET THEM REST for 5-10 minutes before slicing. 

As always a little salt/pepper goes a long way!

Like the Spanakopita Burgers - these also have some bread crumbs- therefore serving them on bread is not a great fit. No seasoning is necessary and perfect for the grill. You can also pan sear them and serve with your favorite salad/potato/veg. Blue cheese or Ranch dressing are a good fit.
A little spicy!

 This is the burger version of the (very popular) Spanakopita meatballs.

Big difference; the burger is raw and the meatballs are fully cooked but it’s the same ingredients for both.

Noteworthy- there are bread crumbs in the burger so these should not be served on a roll. Serve them with a salad and/or your favorite potato/rice/veg.

Like the meatballs a nice Tzatziki sauce or  a plain Greek Yogurt would be perfect.

One of my favorites to eat at home!

Good luck finding a quality potato pancake in the marketplace. There’s a reason for that; they’re labor intensive. Plus they require skill and patience. 

Well, I’ve decided to make them myself.

Besides a clean and minimal ingredient list, mine are also of higher quality than anything else out there. These pancakes are cooked in Ghee, which is clarified butter. Google Ghee to check out the health benefits compared to cheap vegetable oil. If I’m making it- I will always defer to the higher end ingredients- regardless of cost. 

Drop them in the air fryer frozen—at 425f or a little higher. Play with them a bit to find the perfect cooking temp.

You can do a conventional oven. (preheated) to 425-450f. Bake on a cookie sheet. Cons

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

14 Crab cakes in each case Add To Order

These crab cakes are the best I’ve tasted. Thaw and gently flatten. In a non-stick pan-brown for 90 seconds on each side (in a little bit of oil).I like to put a teaspoon or so of Whole Butter in to the hot oil just before laying the Crab Cakes in the pan. Another option is baking them as is from frozen in a 385f oven for 20 minutes. Brushing with a little melted butter first is a good idea. But it should be noted- my preferance is the thaw and brown in a pan technique.

INGREDIENTS: Crab (Blue), Whole Milk, Mayonaise (Soybean Oil, Whole Eggs, Vinegar, Water, Egg Yolks, Salt, Dextrose, Sugar, Lemon Juice), Bread Crumbs (Plain Wheat), Wheat Flour, Salted Butter, Red Peppers, Onions, and Seasonings.

14 per case

These crab cakes are the best I’ve tasted. Thaw and gently flatten. In a non-stick pan, brown for 90 seconds on each side, in a little bit of oil. Or you can bake right from frozen at 385°f for 20 minutes. For best results brush with a little melted butter first.

INGREDIENTS- Crab (Blue), Whole Milk, Mayonnaise (Soybean Oil, Whole Eggs, Vinegar, Water, Egg Yolks, Salt Dextrose, Sugar, Lemon Juice), Cornmeal, Salted Butter, Red Peppers, Onions, and Seasonings.

Contains- Egg, Milk, Shellfish, Soybeans

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 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

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 350f oven for 25-30 minutes.

These are a great addition to any holiday table but outstanding for general every day use as well.

ingredients: Arborio rice, Chicken broth, Spinach, Mozzarella, bread crumbs, seasonings, and spices.

CONTAINS: MILK, WHEAT, SOY

They are 7 packs of 3 for a total of 21 in a box

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

These are superb breaded shrimp made for me. Super easy- right from the freezer on a cookie sheet and bake in a 385f oven for 16 minutes or so. Serve with tarter sauce or just mix some ketchup/mayo together. To ramp it up a little add some prepared horsradish, chopped pickles or a bit of your favorite chopped fresh herbs. You get the picture!

Two bags of 20 large shrimp in each bag for a total of 40

Great entertainment tool as well. Your guests will love them!

This is a great comfort food and it’s all done for you. I literally could eat this multiple times a week. This recipe has no mushrooms. So if you want- slice some mushrooms thin and saute in a little butter and then mix in the thawed stroganoff. Get everything hot- shouldn’t take more than a couple of minutes. 

If you don’t want mushrooms you can heat in the micro (not in the container) preferably from the thawed state. You want to heat quickly whether in a pan or micro so as not to over cook the egg noodles.

This is an artisan product with great/wholesome ingredients. 

Beef tips, egg noodles, sour cream, marsala wine, beef stock, onions, butter, and a splash of worcestershire.

Here’s a great trick provided by one of my