Chef Creations

Chef Creations highlights ideas from our customers showcased on menus across the country...enjoy!

Slowly Roasted Duckling glazed with Mabel’s own homemade plum brandy sauce on a bed of blended Black Pearl Medley and Kamut Blend $15.95
Executive Chef Mike Odland Mabel Murphy’s, Fergus Falls, MN

Canadian White Fish & Salmon Mousse with Saffron sauce with wilted spinach in apple cider & Indian Harvest Golden Jewel Blend with an essence of apple and honey $24.95
Executive Chef Chris Dwyer CEC, AAC
Glatt Kosher Kitchen at the Double Tree Park Place Hotel Minneapolis, MN

Amaretto Chicken finished with sautéed mushrooms, green onion and amaretto and cream reduction served on a bed of blended Kansas Medley and Kamut Blend $12.99
Executive Chef Steve Lund
Otter Supper Club, Ottertail, MN

Wild Atlantic Salmon Ginger Pecan Crust, Red Inca Quinoa, Honey Lime Butter $23
Executive Chef Lisa Petrilla
Harrys of Hartsdale, Hartsdale, NY

Shallot-Soy Chicken with Sautéed Napa Cabbage & Jade Rice with Sweet Chili Sauce $16
Executive Chef Tin Pham
The Seasons Bistro, McDonough, GA

5 Spiced Grilled Long Island Duck Breast Soft White Polenta, Sauteed Greens, Honey Roasted Plums $26
Executive Chef Mimi Wood
Washington Inn, Cape May, NJ