Saturday, March 29, 2014


We need to see more of these apecars driving around in the great South Florida weather with great music blaring.  Sei d'accordo?

Chocolate, Wine and Food..... ahhhhh Spring

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If you haven't noticed, it does not matter what time of the year it is. We are constantly planning events and projects to keep our customers connected and happy with us and to expand our presence in the lives of people who eat and live well.  Here's to being in a state of constant improvement!

Tuesday, March 25, 2014

Using Farro in place of Rice....

Rethinking risotto
Published in Restaurant Business newsletter
By Patricia Cobe, Senior Editor

Offering guests a sustainable and healthy fine-dining experience is the mission at Rouge Tomate in New York City, where Executive Chef Jeremy Bearman remakes classics with contemporary twists. In one version of risotto, he substitutes farro piccolo, a more petite form of the grain, for the usual Arborio rice. “Rice crops are irrigated with large quantities of water, but farro grows without irrigation, which makes it much more sustainable,” says Bearman. To cook the farro, he prepares a stock with corncobs—a part that’s usually discarded—which extends the use of this ingredient and saves on food costs. The result is Sweet Corn Farrotto infused with rich corn flavor and topped with shelling bean and corn succotash. As a bonus, whole-grain farro scores high in nutritional value. 

Sweet Corn Farrotto

As risotto cooks, the starch in rice blends with stock to create creaminess. Since farro is  not as starchy, Bearman purees vegetables—corn, mushrooms or cauliflower—to stir into the pot. “The starch and sugar in corn makes a silky puree that provides the same creamy texture,” he says. Alter-natively, he finely grinds dry farro to stir in and thicken the farroto. 

Smart Swaps

Instead of…Try this…
Arborio riceFarro piccolo
Chicken stock Corncob stock
Butter and cheese for creaminessVegetable puree or ground farro
Related Posts:

Farro can be found in any of our locations.....

Monday, March 24, 2014

Recipe: Nutella Granola & Fruit Parfait

Yield: 12 servings
Portion: 1 10–12 oz. parfait

3 cups granola, low-fat, prepared
1 ½ cups Nutella® hazelnut spread
3 cups Greek-style, non-fat, plain or vanilla flavored yogurt
3 cups diced, mixed fresh fruit (pineapple, strawberries, cantaloupe, honeydew melon, etc.) or berries
Mint for garnish, optional


  1. For Each Serving: Make each parfait to order. In a tall 10–12 oz. sundae/parfait glass or to-go plastic cup, dollop with layers as follows:
    • 2 Tbsp. granola
    • 1 Tbsp. Nutella
    • 2 Tbsp. yogurt
    • ¼ cup diced fresh fruit
    • 2 Tbsp. granola
    • 1 Tbsp. Nutella
    • 2 Tbsp. yogurt
    • 1 sprig mint
  2. Repeat process for each parfait.
For more great recipe ideas, visit

Saturday, March 22, 2014

2014 Florida Seafood Festivals

Festivals are listed alphabetically, not by date so be sure to check all festivals for dates...
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