-   PRODUCTS & INFORMATION FOR FOOD SERVICE  -

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Please contact us for current product pricing

*Currently we are only able to supply food service establishments with duck, poultry fish and seafood products while awaiting our USDA License.  We are currently licensed under the Florida Department of Agriculture, certified by AFDO as well as Meat & Poultry certification.
*All products are vacuum sealed for maximum shelf life and little to no waste

*All Fish & Seafood prices are based on and change with current market pricing

Smoked Traditional Rohan Duck Breast…The breasts are removed from whole ducks and are not purchased as individual breasts which greatly increases the flavor, texture and consistency of the end product.  The breasts are brined in Apple Juice, Coconut Aminos, Chablis, Paprika, White Pepper, Coarse Black Pepper and Brown Sugar.  The breasts are then smoked in Pecan Wood according to USDA/FLDOA standards and cooled completely prior to packaging.  7-9 oz. each, 12, 2 packs per case

Thai Curry Smoked Rohan Duck Breast…The breasts are removed from whole ducks and are not purchased as individual breasts which greatly increases the flavor, texture and consistency of the end product.  The breasts are brined in Red Thai Curry Paste, Coco Aminos, Chablis, White Pepper and Thai Basil.  The breasts are then smoked in Pecan Wood according to USAD standards and cooled completely prior to packaging.  7-9 oz. each, 12, 2 packs per case

Rohan Duck Confit Legs…Legs are removed from whole ducks and are not purchased as individual legs which greatly increases the flavor, texture and consistency of the end product.  In the traditional French preparation, Duck legs are pressed with garlic and fresh herbs, slow cooked in duck fat. Use as a small plate, appetizer or two as an entrée or pull the meat and use in rillettes, tacos, pizzas, pastas etc.  And the bones make an amazing stock!  7-9 oz. each, packed with fat 12, 2 packs per case

Rohan Duck Rillette…2 lb. containers

Rohan Duck Prosciutto… The breasts are removed from whole ducks and are not purchased as individual breasts which greatly increases the flavor, texture and consistency of the end product.  The breast is cured in salts, seasoned with a proprietary seasoning and then hung to dry in optimum temperature and humidity.  6-8 oz. average, packed individually, 6 per case

Pâté de Canard…Rohan duck leg and thigh meat with minimal pork fat for binding.   Garnished with duck livers, confit and breast.  Seasoned with shallots, brandy, ruby port and SRQ Cured Pate Seasoning #2…Sold as single terrine, packed 2 per case.  3 lb. average each

Vegetarian Terrine…Swiss chard, carrots, cauliflower, peas, yellow bell pepper cream and imported parmigiano reggiano… Sold as single terrine, packed 2 per case.  2-3 lb. average each

Pâté de Foie de Poulet… Chicken livers, chicken leg & thigh meat and minimal pork fat for binding, seasoned with SRQ Pate Seasoning #3, Madeira Wine and shallot.  Garnished with dried Bing cherries and cashews…. Sold as single terrine, packed 2 per case.  3 lb. average

Smoked Chicken & Apricot Sausage…Leg, breast and thigh meat, Rohan duck fat, chopped apricot and SRQ Cured smoked poultry sausage seasoning stuffed in natural beef middle casings and smoked.  Perfect addition to any charcuterie boards, soups, pastas, Omelets…3-4 lb. case average

Cajun Smoked Faroe Island Salmon…The fish is brined in Salt/Sugar/Water and then air-chill dried.  It is then brushed with olive oil and rubbed with our own Cajun seasoning.  The fish is then smoked in Alder Wood according to AFDO and DOA standards and cooled completely prior to packaging. 

6 oz. portions 24 per case or 4 oz. portions 36 per case
*New Food Service items… For hors d’ oeuvres/stations/arrangements. 
                                                         Half-Side – 2-3# average, 4 per case
                                                         1.5-2oz. bite size portions.  60 per case

Maple-Bourbon Smoked Faroe Island Salmon…The fish is brined in Salt/Sugar/Water and then air-chill dried.  It is then brined a second time in the Maple-Bourbon glaze which is made with 100% Organic Maple Syrup, Bourbon and Brown Butter with some light seasonings.  The fish is then dusted with Ground Allspice and smoked in Alder Wood according to AFDO and DOA standards and cooled completely prior to packaging.
6 oz. portions 24 per case or 4 oz. portions 36 per case
*New Food Service items… For hors d’ oeuvres/stations/arrangements. 
                                                         Half-Side Center Cut – 2-3# average, 4 per case
                                                         1.5-2oz. bite size portions.  60 per case

Citrus Smoked Wild Mahi…The fish is brined in Salt/Sugar/Water and then air-chill dried.  It is then brushed with Organic All Natural Orange Extract and dusted with Orange, Lemon & Lime zests. The fish is then smoked in Alder Wood according to AFDO and DOA standards and cooled completely prior to packaging.

6 oz. portions 24 per case or 4 oz. portions 36 per case
*New Food Service items… For hors d’ oeuvres/stations/arrangements. 
                                                         Half-Side Center Cut – 2-3# average, 4 per case
                                                         1.5-2oz. bite size portions.  60 per case

Floribbean Smoked Mahi…The fish is brined in Salt/Sugar/Water and then air-chill dried.  It is then brushed with olive oil and rubbed with our Floribbean seasoning.  The fish is then smoked in Alder Wood according to AFDO and DOA standards and cooled completely prior to packaging. 

6 oz. portions 24 per case or 4 oz. portions 36 per case
*New Food Service items… For hors d’ oeuvres/stations/arrangements. 
                                                         Half-Side Center Cut – 2-3# average, 4 per case
                                                         1.5-2oz. bite size portions.  60 per case

Smoked Mahi Sides…Top, Center and End Cuts.  Unseasoned, basic brine, smoked in Maple & Oak for a heavier smoke flavor for use in dips/spreads, tacos, carpaccio, sushi etc.  10# average net weight per case

Smoked Mahi Scraps…Unseasoned, basic brine, smoked in Maple & Oak for a heavier smoke flavor for use in dips/spreads.  8-9# average net weight per case

Citrus Smoked Shrimp…The shrimp is brined in Salt/Sugar/Water and then air-chill dried.  It is then tossed with fresh lemon, lime and orange zests.  The shrimp is then smoked in Pecan Wood according to AFDO and DOA standards and cooled completely prior to packaging.  4# Case, 4-1# bags

Cajun Smoked Shrimp…The shrimp is brined in Salt/Sugar/Water and then air-chill dried.  It is then tossed with our own Cajun seasoning.  The shrimp is then smoked in Pecan Wood according to AFDO and DOA standards and cooled completely prior to packaging.  4# Case, 4-1# bags

Pecan Wood Smoked Shrimp…The shrimp is brined in Salt/Sugar/Water and then air-chill dried.  The shrimp is then smoked in Pecan Wood according to AFDO and DOA standards and cooled completely prior to packaging.  4# Case, 4-1# bags

Handmade Mozzarella...5# per case

Pink Sugar

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1960 Hillview St. ♦ Sarasota, FL  34239
Two Chefs On Hillview