Skip to main content


Restaurant presentation, molecular gastronomy, haute cuisine, food consumption, party concept.

Certain seasonal ingredients epitomize holiday meals. Get a jump on prep by ensuring specific items are in stock and ready-to-use.

  • Cranberries: Think beyond the canned condiment and stew in-house cranberry sauces with ginger, oranges, black pepper, and jalapeno peppers. Use to sauce turkey, spread on sandwiches, and stir into desserts.
  • Pumpkins, yams, and winter squashes: Roast in bulk and have on hand for mashes, fries, spreads, and stuffings. They add bold color and subtle sweetness.
  • Hearty greens: Focus on kale, cabbage, arugula, collard greens, and shredded Brussels sprouts for cold-weather salads and starters.
  • Roasted apples and pears: Pre-bake and have on hand for easy meat sauces, condiments, and dessert fillings.
  • Cruciferous Vegetables: Give side dishes a health halo with broccoli, cauliflower, cabbage, and Brussels sprouts ready to use right out of the bag.


  • Cranberry pairings: MFC Fresh Ginger, MFC Oranges, RSS Orange Sections, MFC Jalapeno and Serrano Chile Peppers, MFC Pears, RSS Peeled Pearl Onions, and RSS Peeled Shallots.
  • Pumpkin, yam, and winter squash partners: RSS Sliced Onions, RSS Triple-Washed Spinach, MFC Apples and Pears, MFC Carrots, and RSS Trimmed Leeks.
  • Hearty greens: RSS Harvest Crisp Blend, RSS Shredded Kale, RSS Shredded Green and Red Cabbage, RSS Wild Arugula, RSS Chopped Collard Greens, and RSS Shredded Brussels Sprouts.
  • Roasted apple and pear mates: MFC Fennel, MFC Ginger, RSS Peeled Shallots, MFC Rosemary and Thyme, cranberries, and red currant berries.
  • Cruciferous Vegetables: RSS Bite-Size Broccoli & Cauliflower Florets, RSS Chopped Green and Red Cabbage, and RSS Halved Brussels Sprouts.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.