Want to learn more about the growing, producing and use of Olive Oil. Our great freinds at California Olive Ranch have put together a collection of videos that will expand your knowledge. COR grows and presses the finest oil available in the USA and D&B is proud to be the purveyor in the Northeast. Give us a call for some of the great promotions we can offer.

YouTube - CaliforniaOliveRanch's Channel
www.youtube.com

Share your videos with friends, family, and the world

French Wine Dinner!!!! Our good friend Chef Mace has an amazing dinner planned for Friday night. French wine, Foie Gras & Trout, and Braised Pork Chop. Throw in a world class view and it sounds like a can't miss night. Follow the link for info regarding reservations!

Dining Specials Union Bluff Hotel York Beach, Maine
www.unionbluff.com

Union Bluff Hotel - Restaurant - Pub :: Discover the tranquil beauty of the Southern Maine Coast

Now that you got your cheese fix, time to add the bacon!!! Last week down in the Islands I think I made the best sandwich ever!!! Fresh coconut bread from Art Cafe on Guana Cay with fresh picked tomatoes, avacado slices, Nueske Bacon and a balsamic glaze drizzle.

Nueske's Applewood Smoked Meats

Nueske's Applewood Smoked Meats has been creating fine nationally-acclaimed Applewood Smoked Meats since 1933. Nueske's is located in the village of Wittenberg, Wisconsin and the Nueske family's original smokehouse still stands in front of our company store at 1390 E. G...rand Ave., Wittenberg. Nueske's is loved by chefs, restaurateurs, and foodies alike for its sweet, smoky applewood flavor and aroma - Nueske's signature, achieved by slow smoking over glowing embers of pure Wisconsin Applewood for 24 hours.

if you love cheese as much as we do, make sure to be become a fan of Vermont Butter and Cheese Company. Great Cheese and Great People!!

Vermont Butter and Cheese Company

Vermont Butter and Cheese Company is a small creamery with a big idea of bringing French-style cheeses and butter to the American kitchen and table. Celebrating our 25th anniversary this year, Bob and Allison are still creating new cheeses, like Coupole & Bonne Bouche ...which are aged goat cheeses as well as our fresh chevre-mild and creamy and at the heart and soul of Vermont Butter and Cheese. Setting the pace for sustainability and artisan craftsmanship, VBCC has been a pioneer in bringing American Artisan cheeses to restaurants and homes.

Dole & Bailey is actively seeking a Sales Rep for the Outer Cape.

Anyone who knows of a great candidate have them call Ed Brylczyk at 800.777.2648 or send a resume to EBrylczyk@DoleandBailey.com.

Must love Great Food, Fun People and have NO FEAR of Success!!!!!

Looking for some great ideas to jump start you spring beverage menu....look no further. Perpect Puree of Napa Valley has some great recipes and even better flavors to bring diversity and style to your bar. Speak with your rep about samples and availabilty!!

Perfect Puree Artistry Home

And to finish the week off right, here is the last video of the how2heroes series, featuring the profile of a cool guy named John Stowell .... Enjoy your weekend!

how2heroes › Videos › Beef Education Series: Ribs & Chuck

Do you know the difference between wet aged and dry aged meat? Whether you know the answer or not, check out this video from how2heroes to find some more information about both aging techniques and how they contribute to proteins.

how2heroes › Videos › Beef Education Series: Dry Aged vs. Wet Aged

A bit of an update for our Dole and Bailey customers.. As you may or may not have heard, the Pemaquid mussels coming out of Maine were unavailable to us for the better part of an entire week of sales due to extreme weather conditions. We are happy to let you know mother nature has finally surrendered and the mussel bed...s have reopened. We have our supply back in stock TODAY and anticipate your orders. We apologize for the delay. On a side note, we just learned that our center of the plate specialist John Stowell was featured in Yankee Magazine, a highly acclaimed periodical. I’ve attached the literature below. Talk to ya soon!

Lamb Stew recipe - Yankee Magazine

TGIF!! Another busy week down and ready to do it all over again on Monday. The one thing to get the weekend off to a great start is how2heroes video #2! This film is dedicated on both the loin and sirloin primals of beef. We hope you enjoy watching it as much as we enjoyed making it. Have a great weekend!

how2heroes › Videos › Beef Education Series: Loin & Sirloin

Happy Monday chefs! I’m sure business was booming this past weekend with folks losing their power and needing to get out of the house and fill their bellies with a warm, well deserved meal. Perhaps a little motivation is in order?
Every chef knows that one of the key ingredients to making food taste phenomenal isn’t on...ly the raw product.. It involves transforming and enhancing a euphoric food-eating experience through various applications utilizing different herbs and spices. Our source of dried spices and rubs come from D’Allasandro. You can’t beat their quality, their flavor, and most importantly, our price. I have chefs call me all day for various reasons, but when a chef’s sole reason for his phone call is to tell me that Dole and Bailey has the best prices on dried spices and seasonings compared to our competitors, then I know we’re doing something right.
They also supply us with dried fruits, mushrooms, grains, pasta, legumes, rice, and nuts. Check out the link to D’Allasandro and see what new and inventive ideas you can create with their offerings. Contact your sales rep now to place an order! Enjoy!

Woodland Foods - Dallasandro Gourmet and Specialty wholesale dried ingredients for gourmet food serv