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Specialty Foods... Fine Artisanal Cheese... Gourmet Gift Baskets... Jansal Valley 1st Pick Produce...   THE LATEST NEWS Shipment Schedule Return Policy Exclusively Ours The Gourmet Outlet Contact Us	The Company Today Company History Meet Dr. Wainer     Locally Grown Produce Jansal Valley 1st Pick Specialty Foods Fine Artisanal Cheese Gourmet Gift Baskets     Weekly Specials Featured Recipes From the Kitchen     Recent Press The Archives Press Releases Food Shows & Tastings     Sustainability The Farm Henry's Vision Slow Food   Home   -->   SALADS and SIDES Artisanal Cheese Fondue with Black Pepper Bacon Bake by Exec. Chef Joe Colletti Tri-Colored Roasted Baby Beets Salad by Jansal Valley Kitchen Staff Traditional Greek Feta with Black Olive Tapenade with Germelli Pasta by Jansal Valley Kitchen Staff Trevisano Radicchio, Walnut and L'essence du Fromage Smokeshack Gouda by Jansal Valley Kitchen Staff Tasso and Corn Bread Bake by Jansal Valley Kitchen Staff Spaghetti Squash with Cheddar Cheese by Jansal Valley Kitchen Staff Southwest Corn and Pumpkinseed Salad by Jansal Valley Kitchen Staff Roasted Potato Salad with Bleu Cheese Dressing by Jansal Valley Kitchen Staff Italian Spiced Ham Pasta by Jansal Valley Kitchen Staff Local Delicata Squash with Jansal Valley Peppered Bacon by Jansal Valley Kitchen Staff Autumn Cole Slaw by Jansal Valley Kitchen Staff Italian Couscous Porchetta Salad by Jansal Valley Kitchen Staff Horseradish Mustard and Couscous Salad by Jansal Valley Kitchen Staff Italian Red Rice Salad by Jansal Valley Kitchen Staff Farro and Roasted Fruit by Jansal Valley Kitchen Staff Chickpeas with Broccoli Rabe and Bacon by Jansal Valley Kitchen Staff Butternut Bread Pudding by Jansal Valley Kitchen Staff Cannellini and Black Forest Ham Salad by Jansal Valley Kitchen Staff Orecchiette and Charcuterie Salad by Jansal Valley Kitchen Staff Roasted Red Pepper Salad by Jansal Valley Kitchen Staff Local Hard Wheat Berry and Baby Spinach Salad by Jansal Valley Kitchen Staff Panzanella Salad by Jansal Valley Kitchen Staff Cabbage, Radish and Jicama Salad by Jim Oliver Smoked Trout and Somen Noodle Salad by Dave Przygoda Quinoa Salad with Tempeh and Whipped Greek Feta in a Lettuce Cup by Tracey Maggio Pan Seared Tofu with Roasted Rice Vinegar and Ginger Vinegar Dressing by Sara Lowry Curry Chicken Salad by Helena Cocoras Honey Citrus Vinaigrette by Helena Cocoras Kimchi Jim Oliver Asian Marinated Flank Steak in Lettuce Cups w/Jansal Valley Somen Noodle Cake and Sakurachi Sa Soy Glaze by Chris Hartford & Theresa Miller APPETIZERS Yellow Split Pea and Pepper Bacon Soup by Jansal Valley Kitchen Staff Bruchetta with Black Olive Tapenade by Jansal Valley Kitchen Staff Spicy Smoked Salmon Mousse and Cucumber Canapes by Jansal Valley Kitchen Staff Fennel Marinated Feta by Jansal Valley Kitchen Staff Crab Cakes with Cilantro/Coconut Paste by Jansal Valley Kitchen Staff Miso Soup with Bok Choy and Bean Sprouts by Melanie Pacheco Kilchurn Estate Krystal Pure Cheddar Stuffed Mushrooms by John Reis Miso Soup with Tofu by Dave Przygoda Domaine de Provence Duck Confit Eggrolls or Wontons by Mark Simon Kilchurn Estate Krystal Pure Cheddar & Red Pepper Tart by Helena Cocoras Goat Cheese Biscuits by Laura Hopper-Fish Cataplana w/Linguini & Clams by Laura Hopper-Fish Truffled Farmers Pizza by Chris Hartford Jansal Valley Chicken Basil Sausage & Cannellini Bean Soup by Vincent Lomango ENTREES Braised Tuscan Kale and Wheat Berries with Tomato Tapenade by Exec. Chef Joe Colletti Artisanal Cheese, Pepper Bacon and Macaroni Bake by Jansal Valley Kitchen Staff Tomato Gnocchi by Jansal Valley Kitchen Staff Fresh Lo Mein Egg Noodles with Smoked Duck Breast by Jansal Valley Kitchen Staff Duck Confit Potstickers by Jansal Valley Kitchen Staff Blackened Chicken Breast by Jansal Valley Kitchen Staff Fried Black Bean Ravioli by Jansal Valley Kitchen Staff Somen Noodle Cake with Kilchurn Estate Smoked Duck Breast by Melanie Pacheco Turkey Ballantine - Oaxaca Style with Roasted Tomatillo Sauce by Jim Oliver Jansal Valley Smoked Chicken Chipotle Cilantro Sausage & Zucchini Casserole by John Reis Artichokes Stuffed Risotto with Preserved Lemon and Caper Butter Sauce, Fava Beans and Parmesan Tuille and Sauce Romesco by Mark Simon Chili Paste Marinated Pork Loin with Chili Lo Mein and Soy Glazed Roasted Cashews by Deanna Dunbar Duck Confit with Fresh Huckleberry Sauce and Sweet Potato Brussels Sprout Hash by Helena Cocoros Exotic Mushroom Egg Rolls and Asian Chicken Broccoli Slaw by Stacy A. Galarzk Indian Chicken Stew by Tiffany Dillon Pomegranate Glazed Pork with Rose Matta Rice by Sue Beaudry Pate du Cochon with Watercress & Pear Williams Salad, Gruyere Toasts and Cranberry Chutney by Joe Latham Domaine de Provence Harissa & Jansal Valley Bee Keeper Honey Glazed Roasted Chicken by Theresa Miller Panko Breaded Haddock w/Roasted Rice Vinegar Glaze served over Soba Noodles by Chip Evans Rigatoni w/Sausage, Artichokes & Roasted Tomatoes by Vincent Lomango Miso Glazed Scallops by Laura Hopper-Fish DESSERTS Chestnut Puree "Baklava" by Jansal Valley Kitchen Staff Mini Pear Beggar's Purse by Jansal Valley Kitchen Staff Apricots Dipped in Dark Chocolate by Jansal Valley Kitchen Staff Chestnut Cake by Dodie McPhee Maple Walnut Shortbread Bars by Dodie McPhee White Bride's Cake with Coconut Milk by Dodie McPhee Tostones with Cinnamon Honey and Toasted Pepitas by Jim Oliver Green Tea Ice Cream by Dave Przygoda Yuzu Sorbet by Dave Przygoda Chocolate Mousse w/Whipped Blood Orange Goat Cheese by Chris Hartford Banana Chocolate Bread Pudding by Gary Munroe Chocolate Goat Cheesecake by Chris Hartford, Theresa Miller, Sue Beaudry Apple Cranberry Bread Pudding by Gary Munroe
	Sid Wainer & Son 2301 Purchase Street, New Bedford, MA 02746 RETAIL: 1-888-SIDWAINER (1-888-743-9246)   Fax: 1-508-999-6795 WHOLESALE: 1-800-423-8333 or 1-508-999-6408 www.sidwainer.com    email: sidwainer@sidwainer.com Sid Wainer and Son is recognized as the world leader in food safety. Privacy Policy/Terms & Conditions