Quandt’s Foodservice Distributors

Currently the only seafood drastically affected by the oil spill would be fresh and frozen oysters. The Gulf supplies most of the oysters consumed in this country. Shrimp that is taken out of the Gulf amounts to about ten percent of the total quantity of shrimp consumed in this country. Most of our shrimp is imported. Shrimp prices currently are at all time highs based on shortages of tiger shrimp and Mexican shrimp. Oyster prices continue to climb and eventually there will be major shortages of product.  If the oil spill does enter the East Coast that has the potential to be more devastating to our area. Species of seafood like Sword, Halibut Clams , Mussels etc. would be affected. We are tracking updates daily to see what the potential issues are. We will keep you updated as we receive more information.

Read more about the oil spill

- Rick Knapp x1935

A few weeks ago, I walked upstairs and found myself at the Krusty Krab.  Our kitchen had become a seafood lover’s paradise for the most recent Handy Crab Cakes cutting.  Crab cakes are a great way to add sophistication to your menu for minimal cost.  There is a price level for every food budget.  My personal favorite, featured at the most recent Quandt’s Foodshow, was the gluten-free crab cake. I am continually surprised at the quality of gluten-free products coming from our vendors.  For the non-celiac population, there is really no need for distinction because this crab cake tastes even better than a flour based product.

Not only is it a delicious breading, the crab really stands out- giving the cake its flavor.  These cakes are made from fresh lump and claw crab meat and are all-natural.  The ingredient list reads like a grocery list: fresh crab meat, mayo, rice flour, eggs, mustard, and seasonings.  It is a 2-12 pack, 3 oz cakes.

Restaurants are always looking for cost-effective ways of updating their menus-
this gluten-free crab cake, is the way to go!

Some time ago, My Cousin Vinny stopped by to show us some new offerings from Berry Veal.  Quandt’s has since converted its entire product line to Berry Veal products- they were that delicious!  The point that I took away from this meeting was the overall versatility of veal.  Berry Veal can take center stage as part of any dish- the traditional Osso Buco, savory veal stew, or as part of a one-pan stir fry!

A few weeks ago, Richie from Rich’s stopped by to give us some samples of their gluten free pizza crusts.  Now, for the unenlightened, you may be thinking- Hey! Where’s the flour?!  But the truth of this product is in a story Richie told us.