Current Promotions

Autumn Favorities

The leaves are beginning to change colors and days are getting shorter, but that doesn’t mean menu selections should too! Seashore offers a variety of hearty root vegetables and flavorsome squashes your guests will love. It’s time for warm apple cider, pumpkin- spiced everything, silky butternut squash soup, crisp apples, and poached pears!

 

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The Blend

What is The Blend?

For the past several years, chefs have faced increasing pleasure to serve healthier and more sustainable meals that reduce calories and sodium–and still taste delicious. Many have perceived The Blend as a groundbreaking development. It simultaneously achieves nutrition, sustainability, and flavor.

The Blend is an emerging culinary trend that features the craft of blending finely chopped mushrooms with ground meat (beef, turkey, chicken, or lamb) for meals that are more delicious, nutritious, and sustainable. The Blend transforms recipes you love such as burgers, meatballs, meatloaf, tacos, and lasagna.

 

What are the Benefits Using of The Blend?

Nutrition:  Mixing mushrooms into a recipe can add another serving of vegetables. Mushrooms are rich in nutrients and antioxidants.

Reduce Sodium:  Thanks to mushrooms’ umami (savory) taste, you can maintain the delicious flavor of recipes you love and cut back on salt.

Boost flavor:  Studies show combining meat with mushrooms actually enhances the flavor of your favorite recipes.

Save Money:  The Blend adds bulk and volume allowing you to generate more servings and extend portions. This translates into a cost savings per serving.

Sustainability:  Mushrooms production is relatively gentle on the planet. They’re grown year-round in highly controlled environments and effectively convert water into food. Whereas meat production requires a vast amount of water and resources. Our mushrooms are sourced from local growers in Chester County, Pennsylvania.

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How Does It Work?

1- Chop your favorite mushrooms variety to match the consistence of the ground meat in the recipe.

2-Cook and season the mushrooms the same as the meat.

3-Combine the mushroom with the meat, and complete your recipe.

Optional:  For enhance their flavor, roast mushrooms for 10-15 minutes prior to chopping.

Veggie Power Blend

Mann’s Veggie Power Blend™ is a colorful variety of julienne vegetables creating a party on your plate. The blend consists of golden beets, broccoli stalks, cauliflower hearts, brussels sprouts, carrots, kale, and radicchio – seven superfoods – all in one bag – one blend. The blend of veggies offers an unprecedented convenience for operators, who would otherwise need to purchase a very large quantity of different raw products AND apply significant labor hours to clean, prep and process. It’s an extremely versatile product that can be utilized raw, pickled or cooked with the opportunity to be included in a wide variety of menu applications such as appetizers, salads, sandwiches, and entrees.

Features and Benefits:

– Blend ingredients represent an “All Star” list of on trend vegetables, offering a set of menu mentions that suggest freshness, health and nutrition.

– The explosion of color, delivers a wow factor in plate presentation, but also taps into consumers’ cues for high nutrition.

– Offers a new paradigm within the produce category for chefs to explore in menu development.

– Uses a wide variety of vegetables in a shredded blend providing high level convenience.

– 100% usable product; no waste or disposal costs.

– No additives or preservatives.

– Year-round availability, long-term menu planning.

– Ready-to-use.

Applications:

– Product can be used both hot or cold.

– Sauté until tender for Asian or Italian noodle style.

– Use as a main ingredient for coleslaw-style salads.

– Add chopped nuts and dried fruit with poppy seed dressing.

– Add ginger and green onions with a wasabi vinaigrette.

– Great filler for chicken or tuna salads.

– Use for added color or crunch for wraps, sandwiches, etc.

Handling: 

– Refrigerate immediately upon delivery.

– Store at 34° F.

– Keep dry.

– Rotate first in, first out.

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Item #1199 – Foodservice, 4/2#

Item #1195 – Retail, 6/10-oz

Veggie Noodles

Our Newest Product Line!

Vegetable Noodles are a great Healthy, Low-Carb, Gluten-Free option your customers will love.

 

3155  RED BEET NOODLES, 6/12oz

3160  BUTTERNUT SQUASH NOODLES, 6/12oz

3161  SWEET POTATO NOODLES, 6/12oz

3163  YELLOW SQUASH NOODLES, 6/12oz

3157  TURNIP NOODLES, 6/12oz

3162  ZUCCHINI NOODLES, 6/12oz

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Arcadian Harvest

Arcadian Harvest® combines the beauty of petite whole lettuce leaves, grown to full maturity and offers 30% more yield than Spring Mix. It also has a superior shelf life, and a sweet crisp lettuce flavor bite.

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Edible Flowers

Sweet and flavorful, edible flowers are surging in popularity among today’s top restaurants and bakeries. Edible flowers are ideal for enhancing the visual appeal of an entrée, dessert, or cocktail without compromising the integrity of the flavor. Edible flowers are not only beautiful to look at, they can add an interesting range of tastes as well.

 

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Milk Us for More

Let us be your convenient source for perishables.

Seashore stocks milk, cream, butter, and eggs. You can conveniently get your dairy delivered with your fresh produce.

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MicroGreens

What are Micro Greens? 

Micro green are young, edible leaves and stem of vegetables and herbs harvested 1-2 weeks after germination. Micro greens have a surprising intense flavor for their small size, though not as strong as mature greens and herbs. 

Micro greens are used as a fresh ingredient primarily in fine dining restaurants that place a strong emphasis on both the creative presentation and flavor of their dishes. The delicate, fresh appearance of micro greens adds beauty and dimension combines with a range of distinct flavor elements.

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Storage and Handling:  Store in an airtight container at 38- 40° (except for basil which should be stored at 55°). Micro greens will keep 5-8 days.

 

Eggplants Varieties

0232 GRAFFITI EGGPLANTS

Small, tear-drop shaped, beautifully colored, less spongy, and quick-cooking. Compared to other varieties, graffiti absorbs less oil, making them ideal for sautéing.

 

0234 ITALIAN EGGPLANTS

Italian eggplants tend to be smaller than the American variety, but similar in taste and ap-pearance.

 

0231 SICILIAN EGGPLANTS

Sicilians refer to eggplants as the “meat of the earth” as they can be prepared like a cutlet.

Sicilian eggplants are round with dense white flesh; excellent for grilling!

 

0757 CHINESE EGGPLANTS

Long, thin, purple, and thin-skinned; they look like a purple zucchini. Chinese eggplants have the most delicate flavor; their flesh is sweet, meat, and seedless. Their color ranges from white to lavender.

 

0771 JAPANESE EGGPLANTS

Long and slender, nearly seedless, with very dark purple skin. Their skin maintains its color when cooked, a unique characteristic. Be sure to use them quickly, as they have a short shelf-life.

 

0235 INDIAN EGGPLANTS

Bright purple, oval-shaped. Perfect for stuffing!

 

0789 THAI EGGPLANTS

Thai eggplant is small (golf ball size), round, green or white, and thin-skinned. Their flesh is pink and seedy, resembling a fig. Texture is firm and crunchy. Versatile; enjoy grilled, fried, baked, stuffed, pickled. Thai eggplants are popular in curry.

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Eggplant Tips

● Eggplants are available all year-round, peaking in the summer. They come in a wide range of shapes and colors.

● Look for shinny, smooth skin and green stems. The flesh should give a little bit when gently pressed. Store in a cool place, but DO NOT store in the refrigerator as it will damage the texture.

● While subtle bitterness defines the eggplant, if not kept in check it can be over powering. To avoid this, some cooks slice raw eggplant, sprinkle it with salt, and leave it for up to 30 minutes to

remove some of the moisture and bitterness. The bitterness is concentrated just under the skin, so peeling will also do the trick.

● Do not use aluminum cookware with eggplant because it will cause discoloration. Use a stainless-steel knife; carbon-steel utensils can cause discoloration and a bitter aftertaste.

● Once cut, exposure to air will begin to darken the flesh of the eggplant. A salt water bath or a bush of lemon juice will prevent this.

● The flesh of an eggplant is sponge like and soaks up juices and oils. Before frying, coat eggplant slices with flour, beaten egg, and breadcrumbs. Refrigerate the breaded patties for 30 minutes prior to frying.

● Wait until the last 10 minutes to add to soups or stews.

Better Burger Leaf

Features & Benefits:

  • Ready-to-use & Food safety insured
  • Processed under HACCP guidelines with SQF 2000 level 3 certification
  • No additives or preservatives
  • No waste or disposal
  • Year-round availability & menu planning
  • Dramatically lower labor costs
  • Resealable bags improve freshness & shelf life
  • Crunchy texture; sweet Iceberg flavor
  • Consistently green, from leaf to leaf
  • Truly round leaf fits burger buns and sandwich breads equally
  • Flatter leaf dimension makes sandwich building easier
  • Beautiful curly edge provides more upscale appearance

Yield & Application

  • 100 % Yield
  • Little to no rib means more leaves per carton and more leaf per burger
  • Use for premium burgers and sandwiches
  • Leaf Count Averages: 10 lb carton average 300 leaves/carton
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The picture perfect leaf in every burger!
  • Beautiful curly edge provides more upscale appearance
  • Crunchy texture; sweet iceberg flavor
  • Truly round leaf fits burger buns and sandwich breads equally
  • Flatter leaf dimension makes sandwich building easier
  • Little to no rib means more leaves per carton and more leaf per burger
  • Consistently green, from leaf to leaf

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Partner with us

Seashore partners with premier national, regional, and local growers to offer its diverse customer base the best fresh fruits, vegetables, and dairy products.

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