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Ingredients Frozen fruit purée 100% : Bergamot – 20cl Salmon – 480g Salsify – 900g Fresh cream – 40cl Mussels – 1kg Fennel – 65g Onion – 50g White wine – 50cl Water – 50cl Mussel cooking liquid – 100cl Chicken broth – 100cl Razor shell – 8p Soy sauce – 40cl Mirin – 40cl […]

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Boiron featured this refresgubg cocktail recipe using its Bergamot and Pear Frozen Purees. Ingredients Frozen fruit purée 100% : Bergamot – 10 ml Frozen fruit purée, sugar added : Pear – 25 ml Vanilla sugar syrup – 10 ml Verjus – 25 ml White rum 3 stars (3 years old) – 35 ml Water Aquafaba […]

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A creation by Michael Laiskonis Mango Panna Cotta Les vergers Boiron 100% Mango purée – 300 g Heavy cream (35% fat) – 400 g Sucrose – 150 g Sheets gelatin, hydrated – 3 Combine the heavy cream and sucrose in a small saucepan; gently heat until sucrose is dissolved. Combine the cream mixture, the mango purée, […]

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When Dave Nosiglia went to Germany as a young man to learn how to sell German meat processing equipment for his father’s company, he had no idea what the future held for him. After three years of training, Dave was an expert in using the equipment, and lo and behold, his father sold the company.  So […]

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When Collin got a job as a dishwasher at the age of 15, he did not think he would make his career in the restaurant business. But having grown up on a Maine farm surrounded by apple orchards and frequently fishing with his grandfather and eating fresh fish, he developed an appreciation for good, fresh […]

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Valentin Humer is a classically trained Austrian chef. Inspired by his father who cooked the family meals, Valentin wanted to be a chef – on a boat – ever since he was a kid. He grew up with a big garden at home and knew the benefits and flavors of eating fresh, healthy food. Valentin […]

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Growing up outside of Providence, Rhode Island, Ashley Corrao always baked with her mother. Some of her favorite memories revolved around making Christmas cookies for the family, and baking for her friends. When Ashley was a junior in high school and trying to decide what she wanted to do, her father asked her if she […]

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As a young boy, Emmanuel would visit his grandparents’ olive grove in Crete, Greece. He remembers so many of the things in the house that were made from olive trees, from the logs burning in the fireplace to the oil in the oil lamps and the olive oil soap. They even bathed in a tub […]

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J.N. Kidds is pleased to introduce one of our newest employees, Michelle Bettencourt. Michelle knew at a very early age that she wanted to work in the food industry. After receiving a BA in Culinary Arts from Newbury College, she went to The Bancroft in Burlington, where she started as a pastry assistant and eventually […]

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Who doesn’t love gelato? If you do, then you also have to love the person who was crowned “Gelato Queen” by the Griffin Report’s Women of Influence in the Food Industry. Donna did not come by this title by inheritance, but rather by her hard work in the food industry. From a career founded in […]

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