Week of November 30 through December 4, 2020
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
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.
- Smoked prime Black Angus Beef Brisket
- Porchetta (Leoncini) Great cold or hot
- Sliced smoked bacon
- Sliced Canadian bacon
- Sliced Porchetta
Sous-Vide (Cooked, ready to reheat)
Sous-vide Beef roast
RAW, ready to be cooked, you are the Chef.
Beef chuck roast
Whole Long Island duck
Dartagnan Moulard duck breast
Beef Hanger steak
Pork belly. IDEA HERE: https://foodchannel.com/recipes/cider-braised-pork-belly
Selection of German-style sausages
Brie, Gruyère, Goat, Raclette, Boursin, Camembert, Gorgonzolla Dolce, Robiola, St-André, Cheddar.
Honey, ACACIA, ORANGE BLOSSOM
Fresh organic cider (Hudson Valley)
PUMPKINS: green kabocha, cheese pumpkin, regular pumpkin
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
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.
Need salt? checkout the salt selection, soon to come spices and mix in small jars
Need something? Call ahead we probably have it.
Cream of pumpkin
Fresh cranberry compote
Braised Brussels sprouts
Stuffed delicata squash
Lentils, pecan, and dried cranberries
Braised Brussels sprouts
Retail Pies 10"