CheltenHouse Certified Organic Dressings Now In Stock

A History of... "Only the Finest"

In the mid 1940s, an enterprising young Philadelphian named Martin Dabrow became America's very first importer and distributor of high quality foods sold directly to supermarkets.

By the 1950s, Martin was still importing some products, but he began using local manufacturers to produce some dressings and sauces here in America. A real stickler for quality, Martin kept a watchful eye on their kitchens. He soon concluded he could make the products even better if he made them himself. So, in 1965, Martin used his life savings to purchase a food plant in Philadelphia. He named it "Chelten House" in honor of a handsome home he admired in his childhood neighborhood.

Martin's reputation for quality spread quickly. Before long, hundreds of supermarkets and restaurants were asking him to manufacture sauces and salad dressings they could use and sell under their own name. It wasn't long before Chelten House had outgrown its Philadelphia location and moved to a new, larger facility in Pennsauken, New Jersey.

Under Martin's son, Alan Dabrow, the new manufacturing company became even more successful. So much so that, in 1979, Chelten House ceased all importing to focus solely on manufacturing its own food products. The mission statement "Only the Finest" never changed and the company's thrust into upscale dressings, sauces and marinades continued.

The third generation of Dabrows, Steve and Cheryl, joined the business in the early 1980s. Again, the need to expand presented Chelten House with the opportunity to build a larger, more modern facility. In 1987, Chelten House initiated production in its current plant in the rural Jersey farmlands. Steve and Alan designed the new facility to maintain its emphasis on small batches, which enabled our products to retain that "homemade" flavor and texture. Years later, a redesign of the processing area, incorporating the newest technology including computerized batch making system, helps keep Chelten House out in front of the competition.

In the early 1990s, Steve steered the company into the all-natural and organic arena. Chelten House scoured the country to find vendors who could supply them with certified organic ingredients needed to create great tasting products.

Today, Chelten House is the undisputed leader in the manufacture of natural and organic salad dressings, pasta sauces, salsas and marinades. The family has declared that no preservatives or additives will be used in the processing of any products under the Chelten House, Marinade Bay or Simply Natural labels.

You can find Chelten House dressings at US Foodservice San Francisco.

Packed 2/1 Gallons Per Case
683601 Sesame Ginger Organic
983650 Balsamic Vinaigrette Organic
983833 Cesar Classic Organic
983858 Roasted Red Pepper Vinaigrette Organic
4557765 Ranch Organic

Packed 60/1.5oz Portion Packs
983957 Sesame Ginger Organic Pack
982991 Roasted Red Pepper Vinaigrette Organic
983007 Balsamic Vinaigrette Organic Pack
983056 Ranch Organic Pack

Peas

The modern-day garden pea, from which dried peas are made, is thought to have originated from the field pea that was native to central Asia and Europe. Dried peas have been consumed since prehistoric times with fossilized remains being found at archaeological sites in Swiss lake villages. Peas are mentioned in the Bible and were prized by the ancient civilizations of Egypt, Greece and Rome.

For millennia, dried peas were the main way that people consumed this legume. It was not until the 16th century when cultivation techniques created more tender varieties of garden peas that people began to consume peas in their fresh state as opposed to just eating dried peas. It seems that the Chinese, a culture that had consumed this legume as far back as 2,000 BC, were the first ones to consume both the seeds and the pods as a vegetable. Peas were introduced into United States soon after the colonists first settled in this country.

In the 19th century during the early developments of the study of genetics, peas played an important role. The monk and botanist, Gregor Mendel used peas in his plant breeding experiments.

Today the largest commercial producers of dried peas are Russia, France, China and Denmark. (source World's Healthiest Foods )

4 slices diced Patuxent Brand West Coast Style Bacon
1 Cross Valley Diced Yellow Onion
1 Medium Leeks Sliced
1 Large Carrot Diced
2 Garlic Cloves Minced
2 quarts Chicken Broth
1 ¼ Cup split peas Rinsed
2 Bay Leaf
1 tspn dried Rosemary crumbled
1 tspn Curry powder



Brown bacon, add leeks, onions, and carrots until softened.

Add garlic until it becomes fragrant.

Add broth, split peas, bay leaf, rosemary and curry.

Bring to a boil, turn down to simmer, covered for about an hour. Stirring occasionally until tender, puree if desired


This weekend I pulled the last of my summer garden up and reworked the soil for some winter garden peas and sweet peas that I am going to plant.



The only plant left in this flat is my parsley, that was almost completely covered by my zucchini squash until yesterday.

Inflationary Times Impact Dry Grocery Category

We are currently in a very volatile market in the dry grocery arena. As many of you have heard or read, climate, demand, growing/processing costs, freight costs, and the weakening dollar are impacting the food market. This update is to keep you informed as to the causes of the price increases that you are seeing or will be seeing in the future.

Tomatoes:
The tomato crop avoided the weather catastrophe of 2006, however, the growers demanded an increase of $5 per ton to cover growing costs. Water, labor, fuel all contributed to those costs. Once the tomatoes reached the canner, costs for processing, water, labor, ingredients, cans, label, fiber etc. impacted costs as well. Some tomato items increases were from .50 per case to $2.00 per case.

Pineapple:
The pineapple market is in dire straits due to a world wide shortage of pineapple. Supplies are tight and prices are firm. We continue to buy ahead in order to supply our customers.

Peaches/Fruit Cocktail:
The peach market and fruit cocktail market have seen some softening since the crop came in. Mother Nature was kind to the fruit crop and blooms yielded good fruit in sizing and color.

Apples:
The apple crop is facing the same circumstances as some of the other commodities. Weather has impacted apple sizing causing more apples to be used to create the end product. The demand in the fresh market is also straining the processed market. The Midwest and the Northwest are experiencing the same issues. The crop is down 15% from prior year and cost increases that will be passed down in the next month to the industry are over 25% and inventories will be low. This is not the time to take on any new processed apple customers.

Dry Beans:
The dry bean contracts for next year have been finalized. The crops were favorable, however, less acreage was planted thus yielding a smaller crop. Hence, prices are on the upswing for next year. We have procured 3 truckloads of pintos that will hold us on pricing through the end of the year.



Flour:
The bushel price that is the key component in flour pricing has been impacted by the following three things. The weak U. S. dollar has caused an increase in exports straining domestic supplies. The weather has negatively impacted the winter and spring harvests. The push for ethanol has caused more wheat acreage to be converted to corn acreage thus decreasing supply. The market remains strong and shows no sign of decreasing.

Pasta:
We have been notified of increases in the neighborhood of .10/lb for the month of November and going forward. This price increase follows at least two others that have happened recently.
This, again, is due to the wheat market conditions listed above.

Oils:
Due to the drought in the southeast states, which is the primary growing region for peanuts, most inventories have been depleted. Supplies will be tight and prices high into the first half of next year. Corn oil faces the same pricing issues as more corn is converted to ethanol. All oils have trended up and stabilized on the high side.

Rice:
Rice is facing a price increase in December due to the increase in processing costs and freight.

Dehydrated Potatoes:

Basic American will be taking a price increase in December due to the potato crop being the lowest yield in 15 years. This year’s crop follows a short crop from last 2 years putting pressure on prices due to the lack of carryover.

Understanding the Changing Dairy Industry

From John Herrera, US Foodservice San Francisco


From the farm to the consumer, the dairy world is changing rapidly. We are seeing conditions we’ve never seen before, which has caused the markets to be on an upward trend.


 US demand is outpacing milk growth.

 Grain prices are skyrocketing due to global shortages. Weather has depleted global reserves. Drought conditions in Australia and other parts of the world have really put a strain on the cost of feed. In addition, over 160 corn ethanol facilities have popped up in the US, pulling feed from the dairy industry.

 US dairy exports are up 27% because the dollar value is weak which is driving foreign buyers to shop in the US. This is increasing domestic prices.

 China consumption is up 12% and their milk powder sales are up 176%. With limited resources and the country becoming more westernized, this forces them to seek dairy products outside China.

 European subsidies have been suspended, again making our dairy products very appealing from a price standpoint.

 Of greater concern is the potential shortfall in cheese supply by 2010 due to the fact that many cheese manufacturers are moving away from cheese.

o Manufacturers are taking big hits in cost increases such as fuel/freight, packaging, healthcare, utilities, etc.
o Manufacturers are finding it more profitable to produce milk powders, etc. where the market price for these items due to global conditions have skyrocketed.

Domestic Cheese Sold To Tony's Fine Foods, Molinari Discontinued

As of October 26th Domestic Cheese has closed down, they were bought by Tony’s Fine Foods of Sacramento. Tony’s has decided not to continue to carry the Molinari line of fine products on a weekly basis Domestic Cheese used to buy 4 pallets per week. That translates to 4000-6000 lbs of Molinari products that are not out on the streets.

Founded in 1896, Molinari & Sons has carried on the traditional Italian art of sausage-making in the cool climate of San Francisco. Through four generations, the Molinari family has provided Americans with the finest in salamis and Italian sausages of all types. As a family-owned business, P.G. Molinari and Sons continues the tradition of quality products and service.

Fourteen year old P.G. Molinari arrived in San Francisco in 1884, an immigrant from the Piedmont region of Italy. He went to work in the first salami factory established in San Francisco, A Chiesa, where he became a foreman. He opened his first store in 1896.

P.G.'s son Frank entered the business as a partner after WWI, and his brother Angelo joined his father and brother a few years later.

After P.G. retired in 1950, Frank's son in law, Peter Giorgi, joined the business. And in 1978 P.G.'s great grandson Frank Giorgi entered the business after graduation from the University of California, Berkeley.

The 1962 move from North Beach to 1401 Yosemite Street allowed Molinari & Sons to expand and improve their manufacturing capabilities with larger drying rooms and freezer facilities. The traditional art of salami manufacturing has been maintained at Molinari, even though the technology has been modernized and changed.

While the Molinari Company has expanded and manufacturing processes have been modernized, the company's commitment to it's traditional products has ensured that it's reputation for quality has remained consistent throughout the years.
Their manufacturing process is meticulous. Every product goes through a step by step process that has been proven through centuries of tradition. They use only the best quality beef and pork cuts available to manufacture our products and it shows.
US Foodservice of San Francisco carries in stock 7 Molinari products with another 12 items available with advance order.

In Stock Ready To Ship

Prod Nbr Product Description Pack Size Brand
150367 Bacon, Pork Pancetta Ref 2 Pieces 2/4 Lba Molinari's
6367684 Mortadella, Sausage Whole Ref 7.5 Lba Molinari's
147066 Salami, Jumbo Wrapped Box Ref 2/4 Lba Molinari's
213736 Sausage, Italian Salsiccia Link 5:1 Frozen 2/5 Lba Molinari's
149948 Sausage, Italian Sicilian Sweet Bulk Fresh-to-frozen 3/10 Lb Molinari's
355750 Sausage, Italian Sicilian Sweet Link 5:1 Frozen 2/5 Lba Molinari's
213728 Sausage, Link 5:1 Italian Calabrese Style Raw Frozen 2/5 Lba Molinari's

Please Order In Advance

Prod Nbr Product Description Pack Size Brand
324590 Ham, Prosciutto Di Parma Ref Frantelli Galloni Pork 2/16 Lba Molinari's
4480018 Pepperoni, Stick 3.5" Diameter Ref 10/3 Lba Molinari's
598409 Salami, Hot Salametti Secchi 4/5 Lba Molinari's
323329 Salami, Italian Soppressata Fresh-to-frozen 2/4 Lba Molinari's
525600 Salami, Jumbo Ref W/display Box 10/13 Oz Molinari's
663989 Salami, Jumbo Wrapped Box Ref 7/2 Lb Molinari's
201608 Salami, Stick Cotto Ref 8 Lba Molinari's
201616 Salami, Stick Toscano Ref 2/4 Lba Molinari's
152850 Sausage, Coppa Hot Dry Ref 14/2 Lba Molinari's
295568 Sausage, Coppa Hot Dry Ref 2/2 Lba Molinari's
927285 Sausage, Coppa Mild Dry Ref 2/2 Lba Molinari's
462689 Sausage, Italian Calabrese Style Raw Bulk Frozen 10 Lba Molinari's