MENU ENGINEERING
HORS D’OEUVRES Dreamers Gourmet,
an owner-operated company, offers high-quality handcrafted hors d’oeuvres for the
catering industry. Products are designed
and produced to provide a pleasing visual
appearance and exceptional taste. For more
information, call (888) 448-0044 or contact
sales@dreamersgourmet.com.
BLUEBERRIES
“Add Blueberries
. . . Add Value: A
Guide for Menu
Makers” is a handy
CD-ROM from
the U.S. Highbush
Blueberry Council
that contains
information about
purchasing/storing/using blueberries and ways
to promote blueberry menu items. For a free
copy, send an e-mail with name/title/business
mailing address/phone number to Danielle@
lewis-neale.com. For more information, call
(916) 983-0111 or visit www.blueberry.org.
GRIDDLE The GTS12 Clamshell Griddle
top from Vulcan is double-sided to
increase service speed. High-efficiency
heating elements support high-volume
production while saving energy. Nonstick
surface is easy to clean/maintain.
Includes embedded thermostat. For more
information, call (800) 814-2028 or visit
www.vulcanequipment.com.
DESSERTS Sweet Street Desserts announces
four new products: Chocolate Brownie Stack,
with chocolate pudding, cake chunks, ganache
and chocolate curls; Cherry Cheesecake, latest
in the gourmet-dessert line; Turtle Molten Bundt,
topped with pecans and filled with caramel; and
Pina Colada Cake, with pineapple and coconut.
For more information, call (610) 921-8113 or visit
www.sweetstreet.com.
KING & PRINCE King & Prince Seafood
introduces Mrs. Friday’s Crab Sensations:
King Crab Meat, Breaded Ring & Tentacle
Calamari, Junior Krabbycakes® and Seafood
Inspirations. Available in 6-oz.-portion packs.
For more information, call (800) 564-1557 or
visit www.kpseafood.com.
MAPLE LEAF FARMS Maple Leaf Farms
fully cooked Duck Leg Florentine is tenderized
boneless duck leg filled with spinach/
Parmesan and oven-roasted. Serve on buffets,
at banquets and for catering. For more
information, call (800) 382-5546 or (800)
348-2812 or visit www.mapleleaffarms.com.
