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The Culinary Concepts line of upscale Sauces, Salad Dressings, Marinades, and Dry Rubs are full-prepared, shelf stable products for the foodservice industry. Our products eliminate the need to prepare these products in-house, while offering upscale, restaurant-quality products that your customers will come back for again and again.

The Culinary Concepts line simplifies operations in any foodservice establishment, thereby streamlining costs. Chefs across the country choose the Culinary Concepts line of products for its high-quality and consistent flavor. In the kitchen, our gourmet sauces and dressings enhance existing dishes, as well as contribute to the creation of new recipes. Our consistency and ready-made products reduce labor costs and help food service operations run more efficiently.

Our staff offers professional technical support including ingredient analysis, recipe formulation, cross-utilization suggestions and nutritional analysis.

We are pleased that you have chosen The Culinary Concepts brand of products and know you'll enjoy these unique flavors:

Culinary Concepts



Spice Blends

  • 4 Peppercorn Seasoning
  • 7 Pepper Seasoning
  • Apple Pie Seasoning
  • Blackening Seasoning
  • Cajun Seasoning
  • Chili Powder
  • Chinese 5 Spice
  • Cool Ranch
  • Curry Madras
  • Fajita Seasoning
  • Garam Masala
  • Herbs De Province
  • Hot Curry
  • Italian Seasoning
  • Jerk Seasoning
  • Lemon Pepper
  • Pepper Steak Seasoning
  • Pork Seasoning
  • Prime Rib Seasoning
  • Pumpkin Pie Seasoning
  • Rib Rub
  • Sour Cream and Onion
  • Steak Seasoning
  • Sweet BBQ Rub
  • Tandoori

Arizona Blaze
Description- This is a "Sweet Mesquite" BBQ sauce and meat glaze with a fruity background
Recommendations- Ribs, Burgers, Wings, Chicken
Featured Recipe- Western BBQ Burger

4- Eight-ounce ground beef patties
4- Hamburger buns
1- Spanish onion, sliced thin
4- Slices of Cheddar cheese
2- Eggs
2- Cups of breading
8- Ounces of Arizona Blaze

Preheat your grill to 450 degrees. Once up to temperature, place the hamburger patties on the grill. In a medium sized bowl, place the eggs, and mix well until they form an egg wash. Add the onions and mix until they are well covered. Deep fry, keep warm, and set aside. Once the burgers are complete, place a slice of Cheddar cheese on each burger, and keep on the grill until the cheese is completely melted. Spread about two ounces of Arizona Blaze onto the topside of each hamburger bun. Top the burgers with the freshly cooked onion rings. Serve warm. Serves four. Recommended serving side is the Caribbean French Fries.

Bayou Cajun Wing Sauce
Description- A Louisiana style sauce developed using Cajun spices that add the zip you'd expect from the bayou.
Recommendations- Chicken, Ribs, Wings
Featured Recipe- Louisiana "Down Home Style" Ribs

1- Rack of ribs
1/8- Cup of minced garlic
8- Ounces of Bayou Cajun Wing Sauce

Place the rack of ribs on the grill, and cook until cooked thoroughly. Spread the garlic onto the ribs, and then smother in the Bayou Cajun Wing Sauce. Keep on the grill until hot. Serve to four people.

Blueberry BBQ Sauce
Description- Fresh Blueberries mixed in our secret blend of ingredients make this BBQ Sauce one of a kind!
Recommendations- Wings, Ribs, Seafood, Pork, Shrimp
Featured Recipe-

4- Salmon Filets
6- Cups of steamed Broccoli
1- Lemon
2- Tablespoons of Sliced almonds
1- Cup of Blueberry BBQ Sauce

Preheat your grill to 450 degrees. Once heated, place the salmon on the grill. Slice the lemon in half, and squeeze the juice of one half onto the broccoli. Mix well with the almonds and place on four plates. Once the salmon is cooked on one half (about 5 minutes), flip and cook on the other side. Once cooked thoroughly, baste the Blueberry BBQ Sauce on the salmon, and cook for about 30 seconds on each side, so that the BQB Sauce can caramelize slightly. Sever with the Broccoli. Serves four.

Honey Mustard Sauce
Description- A classic sauce perfected with our secret blend of spices and Dijon mustards.
Recommendations- Sandwiches, Wings, Dipping Sauce
Featured Recipe- Chicken Cord'on Bleu Melt

4- Kaiser rolls
4- Chicken breasts
4- Ham slices
8- Tomato slices
8- Onion slices
4- Lettuce leaves
2- Tablespoons of oil
8- Slices of Swiss cheese
8- Honey Mustard Sauce

Preheat oven to 350 degrees. Cut the Kaiser roll in half. Place the chicken breasts on a large cutting board, and cut the raw chicken breasts into quarter inch slices. In a large sauté pan, heat the oil, and add the chicken slices. Once the chicken is cooked, add the Honey Mustard. Mix the mustard in well, so that the chicken is completely covered. Remove the chicken from the sauté pan, and evenly place the chicken onto the Kaiser rolls. Next, place a slice of ham onto each sandwich. Place a slice of Swiss cheese on top of the ham. Put the top half of the Kaiser roll onto the sandwich, and place the sandwich in the oven. Once the cheese is melted, remove from the oven, and add the tomatoes, lettuce, and onions. Serves four People. Serve warm.

Jamaican Jerk Sauce
Description- Secret spices, herbs and seasonings make this sweet Jerk Sauce a flavor worth going to Jamaica for.
Recommendations- Pork, Chicken, Tuna, Swordfish, Ribs
Featured Recipe- Jamaican Pork Chops

4- Eight ounce pork chops
8- Pineapple rings
4- Ounces of Jamaican Jerk Sauce

Place the pork chops on the grill and heat until cooked thoroughly. Rotate the pork chops every few minute to obtain grill marks. Once the pork chops are complete, place the pineapples on the grill and cook. While the pineapples are cooking glaze the pork chops with the Jamaican Jerk Sauce. Place two pineapple rings on each pork chop, and serve hot. Serves four.

Kana Kanji Lemon Pepper Sauce
Description- This citrus flavored sauce is blends the perfect amount of sweetness and tang for a one-of-a-kind taste!
Recommendations- Chicken, Wings, salmon, Tuna, Red Snapper, Shrimp, Lobster
Featured Recipe- Veal and Lobster Rolls

4- Veal cutlets, pounded
2- Cups of chopped lobster meat
¼- Cup of toasted, diced pine nuts
½- Cup of picked and julienned baby spinach
8- Ounces of Kana Kanji Lemon Pepper Sauce

Lay each veal cutlet on a flat surface, and spread two ounces of Kana Kanji Lemon Peppers sauce onto each cutlet. Place the lobster meat, spinach and pine nuts onto the veal. Roll each cutlet and stand up straight. To close, place two toothpicks in each roll. Place in a 400-degree preheated oven for 45 minutes.

Kana Kanji Sweet and Sour Sauce
Description- An Asian favorite that goes perfect on seafood and kabobs
Recommendations- Chicken, Pork, Wings, Ham Glaze, Shrimp
Featured Recipe- Sweet and Sour Wontons

1- Package of wonton wrappers
¼- Pound of ground pork
1- Small can of shrimp, drained and minced
¼- Cup chopped bok choy
1/8- Cup chopped green onion
2- Tablespoons of soy sauce
4- Ounces of Kana Kanji Sweet and Sour Sauce for dipping

Crumble ground pork and mix in the shrimp, vegetables, and soy sauce. Put a small amount of the mixture into each wonton wrapper. Wrap and seal with cold water. Fry each pouch until they are crisp. Keep warm and serve with Kana Kanji Sweet and Sour Sauce. Serves six to eight people.

Kana Kanji Teriyaki Sauce
Description- An Oriental classic that offers you the tastes of soy, sesame, sherry, and ginger.
Recommendations- Chicken, Spareribs, Pork, Shrimp, Salmon
Featured Recipe- Stuffed Chicken Sesame

4- Chicken breasts
2- Cups of breadcrumbs
¼- Cup of diced onions
¼- Cup of diced celery
¼- Cup of diced carrot
1/8- Cup of vegetable oil
½- Cup of butter
½- Cup of water
2- Eggs
2- Ounces of lemon juice
¼- Cup of sesame seeds
12- Ounces of Kana Kanji Teriyaki Sauce and Marinade

Lay all four chicken breasts our on a table, leaving about six inches between each one. Place plastic wrap over all four breasts, and pound out with a mallet. Once the breasts are about a quarter of an inch thick, cover and refrigerate. Heat the oil in the sauté pan. Add the onion, carrots, and celery. Once all the vegetables are translucent, add the butter and the breading. Once the stuffing gets thick, continue to add about an ounce of water at a time, until the stuffing reaches the desired consistency. Preheat your oven to 375 degrees. Next, lay the chicken breasts out on a counter, and place about a ½ cup of stuffing onto each breast. In a medium sized bowl, beat the eggs well until they become an egg wash. Add the lemon juice and mix again. Next roll the breasts tightly, and dip into the lemon-egg wash. Spread the sesame seeds out on a plate, and roll each chicken roll in the seeds, until covered thoroughly. Put a piece of parchment paper on a sheet pan, and place the chicken rolls onto the pan. (You may need to pierce with toothpicks to keep the chicken together.) Place in the oven for 35-45 minutes, or until cooked thoroughly. Nappe about three ounces of the Kana Kanji Teriyaki Sauce and Marinade onto each chicken roll. Best served with white rice. Serves Four.

Light Garlic Wing Sauce
Description- Vampires beware! This creamy garlic based sauce makes the Italian in you scream "Mama Mia!"
Recommendations- Garlic Bread, Pasta, White Pizza, Wings, Clam Sauce
Featured Recipe-Fresh Vegetable Pasta

8- Cups of cooked Linguini
½- Cup of dice red onion
½- Cup of diced red peppers
½- Cup of diced green peppers
1- Tablespoon of capers
2- Teaspoons of chopped parsley
2- Ounces of vegetable oil
8- Ounces of Light Garlic Sauce

Place the onions and peppers into a large sauté pan with the oil. Sauté until they are al dente. Add the Linguini and the Light Garlic Dressing. Immediately before serving, add the capers as a final liaison, and mix well. Place about two ounces of pasta onto four plates. Sprinkle the parsley on top, and serve four people

Mississippi Mash
Description- A Southern style barbecue sauce that combines honey and bourbon flavors with a hint of mustard for all types of meats and vegetables.
Recommendations- Wings, Baked Beans, Pizza Ribs, Burgers
Featured Recipe- Sweet BBQ Pizza

1- Self rising pizza shell, still in ball-shape
1- Chicken breast, thinly sliced
1- Cup of semolina flour or cornmeal
½- Cup of thinly sliced red onions
½- Cup of shredded Cheddar cheese
½- Cup of shredded Mozzarella cheese
1/16- Cup of minced parsley
4- Ounces of Mississippi Mash

Preheat a charcoal-burning grill until hot. Preheat conventional oven to 350 degrees. Roll the pizza shell out until it is about 8 inches in diameter. Place semolina or cornmeal onto each side, until it is lightly covered. Place the pizza shell onto the grill until it has grill marks. Rotate the shell once on each side, and turnover about halfway through the cooking process. Spread the Mississippi Mash on the cooked pizza shell. Evenly distribute the chicken followed by the onions on the pizza shell. Next, sprinkle ¼ cup of Cheddar cheese, followed by the ½ cup of Mozzarella, and finally the remainder of the Cheddar cheese onto the pizza shell. Cook the pizza in the oven for about 15 minutes, or until cheese is melted. Take the pizza out of the oven, and place on a cutting board. Cut the pizza into eight evenly sized slices. Sprinkle the parsley on top. Serves one to two people.

Mom's BBQ Sauce
Description- A thick and sweet BBQ Sauce that has just a hint of citrus.
Recommendations- Wings, Burgers, Ribs
Featured Recipe- Mixed Baked Bean Dish

1- Cup of cooked Navy Beans
1- Cup of cooked Red Kidney Beans
1- Cup of cooked Small Red Beans
1- Cup of cooked Pink Beans
2- Cups cooked Elbow Macaroni
¼- Cup of cooked diced Green Peppers
¼- Cup of cooked diced Red Onions
4- Cups of Mom's Barbeque Sauce

Combine all of the ingredients together and serve hot to four to six people.

Mom's Spicy BBQ Sauce
Description- A sweet and spicy BBQ Sauce that is sure to be a customer favorite.
Recommendations- Wings, Burgers, Ribs
Featured Recipe- Sweet and Spicy Outlaw Burger

4- 12-ounce hamburger patties
4- Hamburger buns
4- Slices of Swiss cheese
8- Slices of cooked bacon
4- Tomato slices
4- Slices of red onion
8- OuncesOf Mom's Spicy BBQ Sauce

Preheat oven to 375 degrees. Place hamburger patties in the oven for 25 minutes, flipping the burgers about halfway through. After cooking the burgers, place a slice of Swiss cheese onto each of them. Place the burgers back into the oven for two more minutes, or until the cheese is completely melted. Place the burgers onto the bottom half of the bun. Spread about two ounces of Mom's Spice BBQ Sauce on each hamburger. Place two pieces of bacon, one tomato slice and one onion slice onto each burger. Place the top half of the bun on to of the burger. Serve the burgers piping hot to four of your closest friends

New York Garlic Wing Sauce
Description- Loads of zesty garlic with just the right amount of zip.
Recommendations- Wing Sauce, Chicken Sandwiches, Wrap Sandwiches
Featured Recipe- Classic Italian Garlic Wings

2- lbs of wings, trimmed to meet specifications
4- Oz of New York Garlic Wing Sauce

Fry the wings until they are thoroughly cooked. Mix with New York Garlic Wing Sauce in a large bowl. Serve hot with bleu cheese and celery. Serves four people.

New York Hot Wing Sauce
Description- This bold sauce was designed around flavor with heat added for tantalizing excitement
Recommendations- Wing Sauce, Chicken Sandwiches, Wrap Sandwiches
Featured Recipe- Buffalo Chicken Sandwich

1- Boneless, breaded chicken breast
1- Oz of Bleu cheese
1- Hamburger buns
1- Slice of tomato
1- Crisp, clean lettuce leaf
2- Oz of New York Hot Wing Sauce

Fry the chicken breast until it is cooked thoroughly. Place into a bowl and mix with the New York Hot Wing Sauce. Place on a hamburger bun with bleu cheese, lettuce and tomato. One Serving.

New York Hot Garlic Wing Sauce
Description- An equal blend of heat and garlic that is sure to make you sweat.
Recommendations- Wing Sauce, Chicken Sandwiches, Wrap Sandwiches
Featured Recipe-Hot and Sweet Barbeque Sandwich

1- Breaded chicken breast
1- Hamburger bun
1- Leaf of lettuce
2- Slices of tomato
1- Ounce of Mississippi Mash
1- Ounce of New York Hot Garlic Wing Sauce

Deep-fry the chicken breast and place in a medium sized bowl. Place both the Mississippi Mash and the New York Hot Garlic Wing Sauce in the bowl, and mix until the entire breast is covered. Place on a hamburger bun, and top with the lettuce and tomato. Serves one

New York Original Wing Sauce
Description- This sauce is based on the original Buffalo wing sauce with a touch of sweetness. Just the right amount of mild heat.
Recommendations- Wing Sauce, Chicken Sandwiches, Wrap Sandwiches
Featured Recipe-Mexican Nachos

1- Pack of wontons
2- Chicken breasts
¼- Cup of diced tomatoes
¼- Cup of banana peppers
¼- Cup of black olives
1/8- Cup of scallions
1- Tablespoon of parsley, washed and minced
4- Ounces of sour cream
4- Ounces of guacamole
½- Cup of shredded Monterrey Jack cheese
½- Cup of shredded Sharp Cheddar cheese
To taste- Salt
8- Ounces of New York Original Wing Sauce

Preheat your grill to 450 degrees, your oven to 300, and your fryer to 375 degrees. Once the grill is up to temperature, place the chicken breasts on it, and grill until cooked throughout. Slice the chicken breasts thinly, and place into a large bowl. Add about 4 ounces of the New York Hot Wing Sauce into the bowl, and mix thoroughly. Place the wontons into the deep fryer, making sure that they don't stick together. Once they are golden brown, remove and place in a bowl. Add the salt and mix. Place half of the wontons, now chips, onto a large platter. Distribute the remaining New York Original Sauce onto the chips. Place the chicken onto the chips. Evenly distribute both types of cheese. Place the nachos into the oven for about 5 minutes, or until the cheese is melted. Remove from the oven, and sprinkle the banana peppers, tomatoes, black olives and scallions evenly. Place dollops of guacamole and sour cream throughout the nachos. Sprinkle the parsley onto the nachos and serve hot. Serves two to four people

New York Ranch Wing Sauce
Description- A favorite for years, this sauce combines the taste of Ranch with the Original Wing sauce flavor.
Recommendations- Wing Sauce, Chicken Sandwiches, Wrap Sandwiches
Featured Recipe- Double Ranch Chicken Sandwich

4- Chicken breasts
4- Kaiser rolls, cut in half
4- Lettuce leaves
4- Tomato slices
8- Red onion slices
4- Swiss cheese slices
6- Ounces of Buttermilk Ranch Dressing
8- Ounces of New York Ranch Wing Sauce

Preheat your grill to 450 degrees. Once the grill is up to temperature, place the chicken breasts onto the grill and cook until the meat has an internal temperature of at least 165 degrees. Once the chicken is up to temperature, place into a large stainless steel bowl with the New York Ranch Wing Sauce. Mix until the chicken breasts are completely covered. Once covered, return the chicken back to the grill and place the Swiss cheese on top of the chicken until it is melted. Place the chicken on the bottom half of the Kaiser rolls. Next, place the lettuce, tomatoes, and onions on the chicken in that order. Spread about one and a half ounces of the Buttermilk Ranch Dressing onto the top half of the Kaiser roll. Place the top half of the roll on top and serve hot to four people. *Bacon is also optional*

New York XX Wing Sauce
Description- Extra heat to kick your taste buds up a notch
Recommendations- Wing Sauce, Chicken Sandwiches, Wrap Sandwiches
Featured Recipe- Picante Chili Con Carne

4- Pounds of ground beef
4- Cups of shredded Cheddar cheese
1- Spanish onion, diced
1- Green pepper, diced
2- Garlic cloves, minced
2- Tablespoons of olive oil
1/8- Cup of chili powder
1- Can of tomatoes, diced (28-ounces)
1- Can of tomato paste (15-ounces)
2- Cups of kidney beans, rinsed and drained
1- Cup of New York XX Hot Wing Sauce

In a large sauté pan, cook the ground beef until it is thoroughly cooked all the way. Add the chili powder to the ground beef. At the same time that the ground beef is cooking add the oil in another sauté pan, and place the onion, green pepper, and garlic into the pan. Once the beef is done cooking and the vegetables are al dente, add the two products together, and mix well. Once mixed completely, drain the product, and place in a large crock-pot. Add the tomatoes (with juices), the tomato paste and the kidney beans into the crock-pot. Simmer for about one hour, stirring occasionally. Add the New York XX Hot Wing Sauce, and let the chili simmer for about a half hour. Once the chili is completed, preheat your oven to 350 degrees. Sprinkle the Cheddar cheese over the chili, and put the bowls into the oven. Cook for about 10 minutes, or until the chili is completed. Serves eight.

New York XXXX Wing Sauce
Description- Kiss your taste buds goodbye! This extreme buffalo sauce is enough to make even the menliest of men cry.
Recommendations- Wing Sauce, Chicken Sandwiches, Wrap Sandwiches
Featured Recipe- Atomic Bombs

4- Pounds of meatballs(about thirty-two)
1/8- Cup of jalapeno peppers, minced
1/8- Cup of pepperoncini peppers, minced
16- Ounces of New York XXXX Wing Sauce

Heat your oven to 350 degrees. Place the meatballs on a large cooking tray and place in the oven for about 20 minutes. Add this to four ounces of the New York XXXX Wing Sauce, and place in a squeeze bottle in the refrigerator. Once the meatballs are finished cooking, place them in a large bowl and add the remaining New York XXXX Wing Sauce. Add about half of the jalapenos and half of the pepperoncini peppers. Mix well, and place an even amount of meatballs on four plates. Next, evenly sprinkle the remaining peppers on top of the four different dishes. Squeeze the hot sauce that is in the bottle over the four plates in a zigzag formation. (Impossible to not serve hot!!) Serves four.

Onion Petal Dipping Sauce
Description- This thick and creamy dipping sauce has the perfect blend of horseradish and sour cream.
Recommendations- Onion Dipping Sauce, Bistro Sauce, Sandwich Spread, Vegetable and Cheese Dipping Sauce
Featured Recipe- Blossomed Onion Dip

1/3- Cup of Cornstarch
3½- Cup of Flour
2- Tsp of minced garlic
6- Tsp of Paprika
1- Tsp of Salt
1- Tsp of Pepper
24- Ounces of Beer
1/4 tsp. Cayenne pepper
1- Spanish Onion
4- Ounces of Onion Petal Dipping Sauce

Mix all dry ingredients until well-blended. Add beer and mix well. Cut about 3/4" off top of onion and peel. Cut onion into 16 vertical wedges, but do not cut through end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals and dip in batter to coat thoroughly. Gently place in fryer basket and deep-fry at 375 to 400 for 1½ minutes. Turn over, and fry an additional 1 1/2 minutes. Drain well. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve with Onion Petal Dipping Sauce

Panhandle BBQ Sauce
Description- A tradition from the Old West reminiscent of campfires and slow cooking, this sauce has a hint of hickory smoke and a blend of delicious spices that compliments all types of BBQ Cuisine.
Recommendations-Ribs, Burgers, Wings
Featured Recipe- All-American Ribs

1- 10 Pound rack of ribs
6- Cups of red bliss potatoes, cut in half.(width wise)
¼- Cup minced garlic
½- Cup olive oil.
12- Oz of Panhandle Barbeque Sauce

Preheat oven to 450. Smother ribs with Panhandle BBQ Sauce, and place in the oven on a large sheet pan. Cook for about one hour. (Time will vary depending how lean the meat is.) Remove from oven and place on the grill. Smother once again in Panhandle BBQ Sauce. Place red bliss potatoes into a large bowl with the garlic and oil. Mix until all potatoes have a light covering of oil and garlic. When the ribs are almost finished, place the potatoes onto the grill. Remove and place the ribs on a bed of the potatoes. Serves four people.

Panhandle Honey BBQ Sauce
Description- A thick and honey based version of our best selling BBQ Sauce.
Recommendations- Ribs, Burgers, Wings
Featured Recipe- Honey Hambeerger

2- Pounds of ground beef
4- Hamburger buns
½- Ounce of minced onion
½- Ounce of minced garlic
4- Fresh Boston lettuce leaves
4- Slices of tomato
4- Ounces of beer
2- Ounces of horseradish
6- Ounces of Panhandle Honey Barbeque Sauce
To taste- Salt and Pepper

In a large bowl, combine the ground beef, onion, garlic, salt, and pepper. Mix well and shape into eight-ounce patties. In small bowl, combine the horseradish and beer. Once mixed well, place into a sauté pan and cook under medium heat. Once the sauce has reduced slightly, add the Panhandle Honey Barbeque Sauce. Mix well. In a separate sauté pan and the hambeerger patties two at a time. Cook about five minutes on each side, or until they are cooked thoroughly. Finally, place the burgers onto the buns with the Honey-Horseradish sauce on top. Next place the lettuce and tomato on top and serve to four people.

Samurai Fever Sauce (Szechwan)
Description- Kick your taste buds into frenzy with a mildly hot oriental soy explosion.
Recommendations- Stir Fry, Chicken, Pork, Wings, Ribs, Salmon, Tuna
Featured Recipe- Classical Oriental Stir Fry
4- Chicken breasts, grilled and cut into slices.

1- Red onion, julienned
1- Green pepper, julienned
1- Red pepper, julienned
1- Carrot, julienned into matchstick size strips
4- Cups cooked white rice
2- Tablespoons of butter
8- Ounces of Samurai Fever Oriental Sauce

Place the butter, red onion, peppers, and carrots in a large sauté pan and sauté until al dente. Add the remaining ingredients together in a large bowl. Mix well and serve four.

Balsamic Vinaigrette
Description- A sweet and tangy Vinaigrette with a perfect blend of Aged Balsamic Vinegar and spices.
Recommendations- Traditional Salad Dressing, Caprese Salads, Bruschetta, Marinade.
Featured Recipe- Bruschetta Italiano

3- Globe Tomatoes
1- Red Onion
1- Red Pepper
1- Green Pepper
2- Garlic cloves
12-Ounces of Balsamic Vinegar
2- Ounces of Olive Oil
4- Basil Leaves
16- Cilantro Leaves
1- French Baguette
1- 5.5 Ounce block of goat cheese
¼- Cup of grated Parmesan Cheese
¼- Cup of diced parsley
2- Ounces of honey
2- Ounces of molasses

Dice the tomatoes, red onion, red pepper, and green pepper. Place them in a large bowl. Mince the garlic, and add to the vegetables. Chop the basil and cilantro, and add as well. Add 8 ounces of balsamic vinegar and the olive oil, and mix well. Refrigerate. In a small bowl, mix the honey, molasses and the rest of the balsamic together. Pour into a squeeze bottle. Slice the French baguette on the bias and spread out on a sheet pan. Preheat your oven to 350, and put the bread in the oven for about five minutes, or until LIGHTLY toasted. Next, spread the goat cheese on the bread and place back in the oven for another five minutes. Once you remove the bread, top with the vegetables, and lightly sprinkle the Parmesan cheese followed by the parsley. Lastly, drizzle the balsamic honey glaze on top of the bruschetta and serve. Makes about 30 pieces.

Creamy Roasted Garlic Dressing
Description- Our best seller! A creamy, garlic dressing that can liven up just about any meal.
Recommendations- Traditional Salad Dressing, mixed in with potatoes, as a dip, on garlic bread.
Featured Recipe- Creamy Garlic Potato Salad

6- Bakers potatoes, cleaned, peeled and cubed

4- Creamy Roasted Garlic Dressing
¼- Cup diced white onions
4- Bacon strips
4- Oz white vinegar
4- Oz mayonnaise
¼- Cup grated Parmesan cheese
½- Oz Sour cream
1- Tablespoon butter
To taste- Salt and pepper

Boil the potatoes until they are al dente. Sauté the onions until caramelized. Cook the bacon until crisp, and then dice. Add all ingredients except the potatoes together. Blend together until they are all mixed. Add the potatoes and mix together. Refrigerate until cold. Serve chilled. Serves 4-6 People.

Mimosa Orange Vinaigrette
Description- Real Champagne and Orange Juice make this product one-of-a kind.
Recommendations- Fresh Field Green Salads, Chicken Marinade, Seafood Marinade, Traditional Salad Dressing, Fruit Dip
Featured Recipe- Mimosa Angel Food Cake

1- Angel food cake
1- Pint of strawberries
1- Container of Cool Whip
1- Ounce of lemon juice
2- Ounces heavy whipping cream
4- Ounces of strawberry/raspberry liquor
1- Cup of powdered sugar
1- Cup of water
4- Ounces of Mimosa Orange Vinaigrette

In a small bowl, mix the powdered sugar and the water together. This will form a frosting. Place the frosting in the refrigerator until ready for use. In a blender, add the lemon juice, heavy whipping cream, 2 ounces of the liquor, and ¼ of the strawberries. Blend until smooth. This will form a coulis. In a third bowl, mix the Cool Whip, ½ the coulis, the rest of the liquor, and the Mimosa Orange Vinaigrette. Slice the angel food cake into sixteen equal sized pieces. Spread the frosting on the cake, followed by the remaining coulis. Slice the remaining strawberries, and arrange them around the cake. Next, place the Cool Whip mixture in the center hole of the cake. Refrigerate for about two hours before serving chilled to sixteen guests.

Smokey Bacon Vinaigrette
Description- A favorite from Greece! This vinaigrette adds bacon and onion right to your salad. Recommendations- Pasta Salads, Spinach Salads, Rib Marinade, Traditional Salad Dressing.
Featured Recipe- Smoked Greek Salad

8- Cups cooked Penne
1- Cup grape tomatoes
1- Cup pitted Kalamata olives
¼- Cup crumbled Feta cheese
4- Basil leaves, chopped
½- Red onion, julienned
½- Red pepper, julienned
½- Green pepper, julienned
8- Ounces of Smokey Bacon Vinaigrette

Mix all of the ingredients except for the Feta Cheese together. Place the salad in a large bowl, and sprinkle the Feta cheese on top. Keep cool until it is ready to be served. Serves four people.

Wimbledon Strawberry Vinaigrette
Description- A sweet and fruity vinaigrette that is a house favorite!
Recommendations- Best with Field Greens, on pork and with traditional mixed greens.
Featured Recipe- Strawberry Fields

8- Cups of fresh Field Greens
¼- Cup of shaved Red Onions
½- Cup of sliced Strawberries
¼- Cup of Candied Walnuts
8- Table spoons of Goat Cheese
¼ Cup of Wimbledon Strawberry Vinaigrette

Distribute the field greens on four separate salad plates. Drizzle the Wimbledon Strawberry Vinaigrette onto each salad. Top with strawberries, walnuts, goat cheese and onions. Serve chilled to four people.

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