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HERITAGE BLUE CHEESE,FIG & PISTACHIO, CHRIS’ FOODS
Introducing our Gourmet Dip Range using Real Terracotta Pots! With flavor combinations inspired by our founder, Chris, each selected to maximize the flavors of top quality local ingredients.
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HERITAGE GOAT CHEESE BLACK TRUFFLE, CHRIS’ FOODS
Introducing our Gourmet Dip Range using Real Terracotta Pots! With flavor combinations inspired by our founder, Chris, each selected to maximize the flavors of top quality local ingredients.
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IMPERIAL PORK EGG ROLL BULK, MAMA
Mama La’s Imperial Shrimp and Pork Egg Rolls combine the deliciousness of succulent pork with real shrimp, jicama, yellow onion and Vermicelli in a golden wrapper.
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LAZO, BEEF EMPANADA
Lazo empanadas are traditional Argentinian pockets of perfection stuffed with mouthwatering, farm-fresh fillings, nestled in flaky dough, & baked with love. Lazo is on a mission to create empanada fanatics everywhere.We are instigators of delight – in baked, handheld pockets of savory perfection. We live the power of the mighty empanada – the power to unite family and friends at the table to share good taste, good health, and good times.By bringing traditional Argentinian, farm-fresh, non-GMO empanadas to your table, we’re igniting an empanada revolution! Good food made simple.
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PATE EN CROUTE/PORK GREEN PEPPER, GOURMET FOODS
American Homestead all natural pork and Mary’s Chicken flavored and garnished with green peppercorns in our house made brioche dough.
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PEPPERS STUFFED WITH PROVOLONE & PROSCIUTTO
Hand packed, garden fresh, crunchy peppers stuffed with a cube of provolone cheese and wrapped with naturally aged prosciutto ham. Pepper Delights are then marinated in a blend of extra virgin olive oil and fresh spices to bring out the natural flavor.
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SAVEUR DE LA TERRE, ESCARGOT BURGUNDY
These tender Burgundy Escargot are fully cooked and need only to be warmed in a sauce such a sweet butter with finely chopped shallot, garlic, and dry white wine. Bon Appetit!
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SAVEURS DE LA TERRE, ESCARGOT HELIX
These tender Helix Escargot are fully cooked and need only to be warmed in a sauce such a sweet butter with finely chopped shallot, garlic, and dry white wine. Bon Appetit!
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VAN-LANG, ADOBO PINEAPPLE CARNITAS FLATBREAD
Pork carnitas mixed with a pineapple adobo sauce topped with queso fresco and chopped cilantro. .75oz, 200 case count.Preparation Method: Deep fry from frozen in 350F oil for 3-5minutes until golden brown and filling reaches 165F.
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VAN-LANG, ARTICHOKE HEART BEIGNET
Quartered artichoke heart is topped with rich and creamy boursin style cheese, coated in a light batter, then rolled in a mixture of bread crumbs and Parmesan cheese. Preparation Method: Deep fry for 2-3 minutes in 350F oil.
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VAN-LANG, ASSORTED MINI CAKES
Rich, moist mini cake wedges in Red Velvet, Baby Carrot & Double Fudge.Case Count: 112 per case. Preparation: Thaw.
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VAN-LANG, ASSORTED MINI CHEESECAKES
Decadent, all natural, mini cheesecake wedges offered in New York Plain, Chocolate Marble & Strawberry Swirl.Case Count: 112 per case. Preparation: Thaw.
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VAN-LANG, ASSORTED MINI PIES
All-natural mini pie wedges with classic fillings of Dutch Apple, Traverse City Cherry & Blueberry Crumble.Case Count: 112per case. Preparation: Thaw.
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VAN-LANG, ASSORTED MINI QUICHE
Four favorites;Quiche Florentine ~Swiss cheese with spinach, Quiche Lorraine ~ a blend of cheeses with bacon; Monterey~ pepper jack, cheddar, and Monterey cheeses; and Mushroom ~ Swiss cheese, mushrooms, and Madeira wine.Preparation Method: Place quiches in single layer and bake at 375 degrees F for 12-15 minutes.
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VAN-LANG, BEEF SKEWER
Tender pieces of premium beef are the stars of this delicious satay hors d€™oeuvre on 6€ bamboo skewers. Preparation Method: Bake from frozen in 350F oven until meat temp. reaches 165F.
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VAN-LANG, BEEF WELLINGTON
Van Lang uses only juicy chunks of beef tenderloin in this most traditional Wellington hors d’oeuvre. Customers will recognize the quality.Preparation Method: Bake from frozen in 375-400F oven for 12-15 minutes or until golden brown and filling temperature reaches 165F.
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VAN-LANG, BLUE CHEESE & FIG PIZZA
Luxurious fig preserve and golden caramelized onions blends together on top of hand tossed mini pizza crust and topped with crumbled blue cheese. Preparation Method: Bake at 400F until cheese is melted and golden brown.
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VAN-LANG, CANDIED APPLE PORK BELLY SKEWER
Decadent applewood smoked pork belly and fire-roasted Fuji apples in a rich brown sugar glaze. Preparation Method: Bake from frozen in 375-400°F oven for 8-10 minutes, or until temperature reaches 165°F.
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VAN-LANG, CHICKEN AND WAFFLES
A classic combination of Southern-style buttermilk fried chicken, waffles and a chipotle honey cream. Serve with maple syrup, fruit preserve, or spicy sauce.Case Count: 200 per case. Preparation: Bake.
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VAN-LANG, CHICKEN HIBACHI SKEWER
Thin, seasoned strips of chicken breast wrapped around crunchy bell peppers and mozzarella cheese.Case Count: 200 per case. Preparation: Bake.
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VAN-LANG, CHICKEN QUESADILLA CONE
Tender pieces of chicken and vegetables are mixed in perfect proportion with cheeses and beans, presented in an easy-to-handle cone shape. Preparation Method: Bake quesadilla in 350 degree F oven until filling reaches 165 degrees F and crust is crispy and light brown color.
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VAN-LANG, CHICKEN SKEWER
Chicken satay is the one most people recognize; ours is made with tender, juicy chicken and authentic seasonings. Watch it disappear. Preparation Method: Bake from frozen in 350F oven until meat temperature reaches 165F.
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VAN-LANG, COCONUT SHRIMP
Here’s something different! Van Lang’s seasoned butterflied tiger shrimp are lightly battered and rolled into an exciting mixture of sweet coconut flakes and panko bread crumbs.Preparation Method: Deep fry frozen shrimp in 350 degree F oil to get light brown coat, then finish cooking in a 350 degree F oven for 3-5 minutes.
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VAN-LANG, COZY SHRIMP ROLL
Seasoned whole tiger shrimp, a touch of ground pork, Asian herbs and spices are rolled into a crispy, thin spring roll skin. Colorful shrimp tail peeking out makes a dramatic presentation!Preparation Method: Deep fry from frozen in 350F oil for 3-5 minutes until golden brown and filling temperature reaches 165F.
