Week of June 21 through June 25, 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
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 (sold out)
- Spinach, cheese, and mushroom
- Neapolitan pizza, reheat in your oven or by the slice in your toaster oven. (sold out)
- House-made Focaccia, Herb, or Olives or Jalapeno, cheddar cheese
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
Smoked & Peppered Spanish Mackerel (ready to eat)
Prime Black Angus beef New York Steak
AGED Prime Black Angus beef New York Steak
Whole Bell & Evans chicken (sold out)
Ginger and soy sauce
Smoked pig ear, all-natural, USA, can be used for traditional culinary recipes.
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.
Smoked pig ear, all-natural, USA
Can also be used for traditional culinary recipes.
Brie, Gruyère, Goat, Raclette, Boursin, Camembert, Gorgonzolla Dolce, Robiola, St-André, Cheddar, Gouda, smoked Gouda and more.
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.
Chilled coconut carrot ginger
Smoked BBQ St Louis pork ribs
Corn on the cob
Black bean and lentil burger
French fries with chipotle mayo
Fennel and cabbage slaw
Avocado lime dressing
Black forest cake
Passion fruit creme brulee
Retail Pies 10"
Available upon request