Week of April 12 through April 16, 2021
IAS Food Shop Call for an updated list
For curbside orders, please call (609) 734-8168
Service hours for curbside are from 8 am to 2 pm Monday through Friday
Compliments or questions? Email: email@example.com
In stock now
Doggie treat: For your four-legged friend, smoked pig ear, all-natural, USA
Can also be used for traditional culinary recipes.
Ready to warm-up
Oven and or microwave, these entrées are cooked.
Entrées that are in black boxes are microwaveable, the container is dishwasher safe and reusable.
- Veal stew Provençale
- Spinach, cheese, and mushroom and Swiss quiche with gruyère, white wine, and bacon
- Neapolitan pizza, reheat in your oven or by the slice in your toaster oven. (sold out)
- House-made Focaccia, Herb, or Olives (sold out)
Can be used to make pizza, instructions are printed on the package
- Lasagna Napolitana
All sous-vide can be re-heated using a different method.
Immersion Circulator/ water bath: If you have an immersion circulator you already know how to do this.
Microwave: Pouches that are gold or silver/black ARE NOT microwaveable Vegetable and starch, poke a small hole on the top of each pouch for steam to escape.
Microwave for 2 mn, let rest for 1mn. Repeat the process until hot. Remove pouch from microwave, with a scissor cut the pouch open, pour the content into a serving dish and serve.
Meat in sauce: Open pouch and pour into a microwavable dish, cover with plastic wrap and Microwave for 2 mn, let rest for 1mn. Stir and repeat the process until hot.
Meat (dry): Use the same method as for vegetables.
In a pan, (stovetop) Vegetable and starch, and meat in sauce: Open the pouch and pour the content in a pan, cover with a lid and reheat.
In the oven: Meat (dry): Place in a cooking vessel with all the juices, cover, and bake in a 375 F preheated oven, middle shelve until recommended internal temperature is reached.
Meat in sauce: Open pouch and pour into a baking vessel, cover, and bake in a 375 F preheated oven, middle shelve until recommended internal temperature is reached. Vegetable and starch: Open pouch and pour into a baking vessel, cover, and bake in a 375 F preheated oven, middle shelve until recommended internal temperature is reached.
Sous-Vide (Cooked, ready to reheat)
Veal osso-buco (sold out)
Lamb shank in sauce (sold out)
RAW, ready to be cooked, you are the Chef.
Norwegian salmon filet
Pork loin roast
Prime Black Angus beef New York Steak
Prime Black Angus beef Porterhouse
Whole Bell & Evans chicken Tomorrow
Ginger and soy sauce
Labelle farm Moulard duck breast
Selection of German-style sausages
Salami with pepper
Sliced smoked bacon
Duck fat and Plugra butter with herbs, perfect on a warm crusty baguette.
100% Pure duck fat.
Natural beef fat, use to pan sear potato, roasted vegetables, or meats.
Brie, Gruyère, Goat, Raclette, Boursin, Camembert, Gorgonzolla Dolce, Robiola, St-André, Cheddar, Gouda, smoked Gouda and more.
Honey, ACACIA, ORANGE BLOSSOM
Fermented black garlic
Dry pasta selection
Rice and beans selections
Pure maple syrup grade A available in DARK or AMBER
Chocolate, bittersweet, hazelnut or caramel and white
SAUCES 12 oz
Conveniently packed in a re-usable tub.
Keep refrigerated or freeze Ready to use, just warm up what you need.
- Cabernet Sauvignon Sauce
- 5 Peppercorn Sauce with Cognac
- Dijon Mustard sauce
- Seafood sauce
Need salt? checkout the salt selection, soon to come spices, and mix in small jars
Need something? Call ahead we probably have it.
Thai, coconut fish soup
Grilled beef hanger steak burger
Taboulé salad with grilled eggplant
Key lime tart
Retail Pies 10"
Available upon request