Chef's Line Hummus

Hummus is one of the most widely eaten and popular foods of the Middle East. It was introduced into the United States around 1910 when large numbers of people from Easter Europe and the middle East to emigrate.


Chef's Line Hummus from US Foods is packed in a resealable tub for easy storing and reuse, our all natural hummus is produced in small batches to deliver an authentic product.

It contains no preservatives or oil extenders - just imported tahini from Jordon and ground chickpeas and authentic spices (sea salt, garlic, cumin). For more information about Chef's Line Hummus Click Here!
Or check out this fantastic recipe from the US Foods Culinary Team; Beef and Hummus Dip.
Please contact Brian Isaeff, Territory Manager US Foods at 925-588

Who is Pickling Veggies these Days?

What's The Biga Deal?

The Biga the Better

“Behind each and every memorable bite of proper Italian bread we’ve daintily nibbled, hungrily inhaled, or otherwise somehow consumed, we have a biga to thank. Much obliged.” Leite's Culinaria, an award winning food website

The real art of artisan breads: a fermentation starter that develops the flavor and texture and pumps up the flour.

Start at the very beginning. The use of a sour starter is a method of bread baking that goes back at least 6,000 years, since yeast had to be sustained from bread batch to bread batch. Legend has it that Columbus brought a starter with him to America, and the technique was a standard method of baking in the early days of the U.S. This is sometimes referred to in English as a 'mother' or 'sourdough' starter and in Italian as lievito di madre, madriga or pasta acida. Before beer yeast was readily available, each household made its own starter from airborne yeasts or those found in fermenting fruits such as grapes. This was kept in the fridge and ‘fed' regularly with flour and water. These starters are everlasting--some bakeries in America claim to have had their starter for over 100 years. With the advent of commercially available yeast and baking powder in the nineteenth century, the use of such starters was confined to those pioneers who moved farther and farther from settlements.

Why biga?  The availability of baker’s yeast spurred a shift away from sourdough by Italian bakers. The biga starter was created to recover the flavor which was lost and to reinforce the strength of the dough, making it ideal for products such as brioche or stolen. Made a day before the dough and left out to ferment at room temperature, biga produces a wonderful aroma, open texture, chewy crust and a slightly beery, acidic aroma inside. The risings are long and bring out the flavor of the grain, according to breadtopia.com. “Biga provides stretchy elegance and high volume to Italian breads,” says Chef Michael Kalanty of Kitchen on Fire, a Berkley-based gourmet cooking school.  In addition, breads made with biga remain fresher and longer.

What is biga?  The Bread Bakers Guild of America describes it as: “a substantial cultivation of yeasts and acids which is very firm to the touch (42-46% of water), cool (64-68 F), and made active by a dose of yeast (1%), which achieves multiplication of the yeasts, hydration and maturation of the gluten and formation of acid and aromatic substances.” Translation: a strong, active, and mature starter. 

You have to start somewhere. Since the Chefs Line™ biga formula and process is indeed a secret, there’s no better place than the biga recipe from Carol Field’s “The Italian Baker,” winner of the International Association of Culinary Professionals Award for best baking book and has been named to the James Beard Baker’s Dozen list of 13 indispensable baking books of all time.

Italian Biga Recipe by Carol Field

1/4 teaspoon active dry yeast

1/4 cup warm water

3/4 cup plus 4 teaspoons water, preferably bottled spring water, at room     temperature

2 1/3 cups unbleached all-purpose flour

Stir the yeast into the warm water and let stand until creamy, about 10 minutes.

Stir in the remaining water and then the flour, 1 cup at a time. By hand, 3-4 minutes; with mixer, 2 minutes at lowest speed; with food processor, mix just until a sticky dough forms. Transfer the biga to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours (many bakers are happiest with the maximum amount of time when it truly becomes yesterday’s dough). When ready, the starter will be triple its original volume and still be wet and sticky.  If you like sour bread, allow your biga to rest for 24 to 48 hours, or you might even stretch it to 72 hours. Cover and refrigerate or freeze until ready to use. If freezing the biga, let it rest at room temperature for about 3 hours until it is bubbly and active again.

Next week, another notch…a look at some of the fresh ingredients used to raise the art of bread making to flavorful highs… sesame seeds, Moroccan black olives, whole cloves of garlic – sounds like Chefs Line™ in the making. 

Seafood Market Update 7/14/2012

Swordfish

 The bleak European economic situation combined with sluggish U.S. demand has kept the market soft and  from all indications it should stay that way over the next several months. We will keep you updated as the market and economy shifts. The Latin binomial or scientific name for swordfish is Xiphias gladius, a reference to a sword wielding gladiator.

Tuna

There is now resistance to the sharply higher prices seen over the past few months and demand has slowed down. However, as previously mentioned there continues to be a shortage of raw materials on the supply side continued difficulties clearing product into the U.S.  When packed in a can albacore tuna is marketed as white tuna and yellowfin, skipjack, tongoll and bigeye must be marketed as light tuna

Mahi Mahi

 Although production in Taiwan is about normal FDA scrutiny has resulted in a lot of problems clearing product into the U.S. Inventory levels are adequate and prices steady with production in South America is still several months away. As in every year there is currently a conservation moratorium on mahi fishing in Ecuador putting further pressure on the fresh markets.

Chilean Seabass

 Seabass movement continues to be slow despite lower prices, as usual we'll keep you updated with the latest market info if anything else changes. Again demand for this species seems to be suffering from high prices and political incorrectness surrounding sustainability issues.

Halibut

 The daily catch average has begun to creep up but still isn't getting ahead of mediocre demand. Prices remain high and staying fairly level . The catch as of the 5th of July at 11,024,953 lbs. in Alaska which is around 46% of the total quota of 24,003,027 lbs. Halibut, used to be called Haly-butte, which meant, flatfish to be eaten on holy days.

Cod

Next big season will be in September keeping prices firm on adequate supplies of smaller sizes and tightening supplies of larger sized fillets. Given the current economic situation in Europe there is a great deal of speculation concerning demand for new season fish. Talk about fertile; a Pacific Cod can produce up to 5.7 million eggs each year!

Pollock

 The Bering Sea season is ongoing with product just now starting to hit Seattle. There has been good demand on adequate supply with pricing staying firm. We see no real change in the short term and will update if this changes. Pollock feed on krill, zooplankton and other crustaceans but as they age they have shown habits of cannibalism. 

Pacific Ocean Perch

 New quota's for 2012 are in and they are slightly higher in the Gulf than last year, by approximately 20%. Through the 4th of July there has been 42% of the quota caught. Did you know Northern Rockfish can reach an age of 70 years?

Flounder - Sole

 The harvest of yellowfin sole increased significantly as the boats gained access to the areas previously blocked by ice.  The YTD harvest is now nearly on par with last year. However as now we are in the middle of summer, the catch rates will decline as the fish disperse and the boats are often targeting other species like cod and arrowtooth flounder. Good supplies of small fillets coupled with weak global demand will keep prices steady through the rest of the year.  The supply of larger fillets, while never abundant, will be lower in the second half of 2102.

Keta (Chum) Salmon

Keta fisheries are now in full swing throughout Alaska  and the catch rates are tracking the pre-season forecasts so far. H&G Chum are being offered to China this year are at prices 10-15% lower than last year.  Demand from the China processors is not very strong given that many of them have significant carryover inventory from the 2011 season. Domestically produced fillets should see a similar decline.

Sockeye Salmon

 New season forecast is out for 2012 with a projection of 38,371,000 fish, which is a decrease from the actual preliminary 2011 harvest of 40,024,000 fish Catch through the 4th of July in Bristol Bay is 9,375,862 fish, which is about on target for projection. Latest reports indicate that Bristol Bay sockeye landings have slowed considerably. A fish by any other name would still smell like money... sockeye are also called reds, or blueback salmon.

Coho Salmon 

New season forecast is in for 2012, the projection is for 4,327,000 fish compared to a preliminary actual harvest of 3,444,000 fish in 2011. Catch as of the 6th of July is 28,000 fish. Did you know adult coho in saltwater are bright silver with small black spots on the back and the upper part of the tail, they are also commonly called silver salmon?

Atlantic Salmon

The outlook on Atlantic Salmon is looking good now and the market is improving in terms of price levels and supply. The ample supply of farmed fish also seems to be exerting downward pricing pressure on wild salmon species. Although they are called Atlantic salmon the majority of farmed salmon imported into the United States are raised in the Pacific Ocean off the coast of Chile.

Pink Salmon

Directed pink salmon fishing has only just begun in a limited number of areas in Alaska and it is too soon to make any predictions on the size of the run.  As this is an 'even year', the harvest should be lower than last year, but pink salmon runs are notoriously volatile.  Typically the harvests in even years are less than odd numbered years. Catch through the 6th of July is 428,000 fish.

Swai 

Prices still soft despite continued information regarding supply which is related to the financial problems with Vietnamese farms and processing plants.  In order for this industry to continue to flourish  a turnaround in prices will be necessary within the year.

King Crab 

The king crab market appears to be in a stalemate. While  U.S. demand for king crab continues to be weak with prices trending lower there is a serious disconnect between replacement costs that are higher than current market returns.  Colorful king crabs; there are 3 primary king crab species sold in the United States red (Paralithodes camtschaticus), blue (Paralithodes platypus) and brown which can also legally be called golden (Lithodes aequispinus). In years past blue king crab were often marketed under the red king crab moniker, however the FDA Seafood List makes it clear that only Paralithodes camtschaticus may be marketed as red king crab and Paralithodes platypus must be calledblue king crab or simply king crab.

Snow Crab

After two extensions the Snow crab season in Alaska is finally over, through the 2nd of July 79,942,909 lbs. of the 80,000,000+ lb quota has been caught or approximately 99.9%  of 2012 season.  Fishing in Canada has been good with 92% of the 52,491 MT Newfoundland Quota caught so far. Pricing on both origins has stabilized a bit within a fairly narrow range. Did you know that males are the only crab allowed to be harvested and can be distinguished by a thinner tail flap?

Dungeness Crab

Dungeness availability has been minimal with high pricing, the Alaskan seasons are now open but fishing effort is typically not enough to do more than take the edge off demand. Look for pricing to stay firm for the near term. Did you know Dungeness have four pairs of walking legs and a pair of claws? Dungeness typically have a purplish brown color until cooked, when they turn the orange/red color you see in whole cook or section form.

Langostinos

New production has started in Chile but most product is committed prior to production. According to the FDA another acceptable, although not terribly aesthetic name for langostinos are squat lobsters.

Scallops

While still high, prices seem to have been easing since the March 1 opening. In recent years a weak dollar has prompted an increase in exports and higher prices in the U.S.   Again it will be interesting to see  how the economic crisis in Europe will be affecting the seafood markets here in the U.S. France has been a large export market for domestic scallops. There are currently 312 full time and 28 part time vessels plying the waters off the Eastern Seaboard and 34 allowable days at sea to fish.

Weekly Commodity Market Update 7/11/2012

Cheese Market Block and Barrel -
"Cheese prices were mostly unchanged for the holiday-interrupted week. Trading activity at the CME Group was very light. The important news this week involved record hot, humid weather across much of the country. The Midwest and East both experienced extended record high temperatures. With milk solids already decreasing, now cheese plants are anticipating reductions in volume due to the weather. Rising prices since early May have advanced cheese prices from 14-20 cents at the CME Group. (Source: Dairy Market News Week Of July 2, 2012- July 6, 2012)."

Butter AA steady "The CME cash AA butter price held steady for most of the holiday week but firmed on Friday to settle at $1.5325. Churning schedules were enhanced at varying rates throughout the country as additional cream volumes became available due to the midweek holiday. A major storm in the Mid-Atlantic region of the East Coast caused extensive power outages that interrupted and shut down operations at numerous dairy facilities. The combination of the storm and holiday related shut downs decreased cream demand and increased cream volumes clearing to churns. Some Eastern cream was cleared to Midwestern butter operations to keep volumes moving. Overall butter demand slowed this week as retailers and food service outlets prepared for the holiday period in recent weeks. (Source: Dairy Market News Week Of July 2, 2012- July 6, 2012)."

Eggs are steady

Chicken Market
Georgia Dock steady Market has lost steam in price and was reported as steady, should see downward price trend over the next couple of weeks. Boneless Breasts have seen increases and will again increase with heavy demand and a short production week. Wings continue to experience shortages, the short production week will only make the situation worse. Thighs are holding steady.

Beef Market
Ground beef shows signs of decreasing but retail markets will attack and demand will keep prices steady. Choice Inside Top Rounds may decrease slightly while Select should hold steady. Choice and Select Lip On Ribeyes, Boneless Striploins, Top Sirloin Butts, Tri Tip, Flap Meat, and PSMO Tenderloins should begin to decline as summer grilling comes to a close.Choice and Select Ball Tips are expected to hold steady for the forseeable future. Chuck Rolls, and Briskets are weak right now. Outside Skirts, Commodity Trim gradual increase Outside Skirts moved up slightly as demand continued to outpace supplies. The expectation is still some downward movement as we get past the holiday time period.

Pork Market Update
The pork market softened a bit, however this will be brief as pricing starts to increase on loins and ribs with demand for Labor Day. Pork Bellies are remaining high as retail is featuring bacon specials.

Seafood Market

Central and South American Shrimp steady White Shrimp: Latin American HLSO white shrimp are steady at listed levels with the exception of 16-20 count which may be discounted. Asian Blk Tigers steady 13-15 through 26-30 count HLSO black tiger shrimp remain unsettled as some off erings trend lower against lower white shrimp. Vannamei Shrimp (Asian, So Amer,Indian) steady "Asian white shrimp are about steady but with an unsettled undertone. Urner Barry 6/7/12.

Availability of Cod items has not changed much in the last few months. There has been little to no production of Cod Loins and supplies will remain short until we get into the B Season full-swing. (June Update)

Pollock steady "Alaskan Pollock B season is scheduled to begin on June 10th. Please note that 4-oz Pollock loins could remain tight due to inadequate fish size. (June Update)

Salmon Wild/Farm Raised steady The Chilean Fillet: The Chilean fillet market adjusted lower on the higher end of quotations today. Supplies range adequate to fully adequate for a quiet demand. Market participants report that supplies in the Miami spot market are readily available and some still lower off erings are noted on all sizes. Carried fish is also remains available in the spot market. Inventory positions do continue to vary greatly from seller to seller. Urner Barry 7/5/12. Chum/Keta: Fishing begins in June with a forecast for Keta landings to be similar to, or slightly higher, than last year. (June 2012). Sockeye Salmon: Sockeyes continue to trend lower; record breaking harvests are improving supply rapidly and a few still lower off erings are noted Urner Barry 7/5/12. Coho Salmon: Prices remain very firm on Coho due to the short harvest in 2011. The new fishery will begin in August. Prices are anticipated to be strong once again in 2012. (June 2012). Pink Salmon: Inventories of 2011 salmon remain in good supply. Fishing begins in July with reduced landings forecast. (June 2012)

Crab steady "Canadian Snow Crab: The market remains very steady at listed levels. Urner Barry 6/21/2012. Dungeness Crab: Supplies are adequate to barely adequate for a moderate demand. Urner Barry 7/5/12. Low inventories balance low sales volumes as buyers wait for opportunities at lower pricing, driven either by inventory blow outs or the Canadian season, which opens in June. (June 2012) King Crab: The market continues to trend lower on 12-14 and 14-17 count red king crab; supplies are fully adequate for a dull demand. With the exception of 20-24s, the golden king crab market adjusted lower on all sizes. Again supplies are fully adequate for the same quiet demand. Urner Barry 7/5/2012. Pricing is inching lower each month as slow sales, high inventory costs, and some new fishing in Russia is making holders of the crab more nxious to move on. (May 2012) AK opilio: The market continues to adjust lower on 8-up crab. 5-8s have also trended slightly lower. Ice a ecting harvesting has moved and supplies are starting to become more available. Urner Barry 3/27/12."

Scallops steady "The market continues to trade within previously listed levels, with only some exception. The quotation for Dry U10’s was lowered to refl ect increasing availability. Urner Barry 7/5/12.

Oil & Shortening Market
Corn price is rising. Soybean Oil gradual increase The soybean complex posted new highs for the move this week (all time highs in the meal) as collapsing U.S. crop condition ratings brought additional buying into the markets. The hot and dry weather pattern across much of the Midwest continued throughout this week and further declines in crop conditions are likely on Monday’s report. Soybean oil prices garnered additional support from the announcement of a 35,000 ton old crop sale of U.S. soybean oil to China. In addition, a 120,000 ton sale of U.S. old crop soybeans to China was announced today.