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- Valentine's Day Recommendations
- An Extension of Your Kitchen
- 2011 Hotel Trends
- Company holiday parties on the rise, but many are keeping festivities low key
- Mediterranean Cuisine Appearing on More Menus
- Average American Dines Out 250 Times a Year
- Caterers Benefit From Early or Late Meeting Times
- Plan for Holiday Events Now
- Get In on the Food Truck Revolution
- How You Can Use the Food Photography Trend
- Top Dessert Trends for 2011
- New Products for Fall Menus
- Increase Your Sales with Multimedia Exposure
- Special Diets Taken to the Extreme
- Boost Business with Artisanal Offerings
- Does Your Staff Have Hidden Talents to Help Your Bottom Line?
- Tailgate Events Can Boost Catering Sales
- Creating A Training Program Can Benefit Your Business
- Royal Wedding Menu Sure to Be Popular Among Brides
- Is Pie the New Cupcake?
- Pretty Pastry Tables for Easter and Mother's Day
- Improving Your Club's Buffet for Member Satisfaction
- Restaurant Websites Don't Have to Be Bad
- Restaurant Weeks Bring Big Business
- Shaking Up Your Events with Signature Cocktails
- Meatless Mondays Gain Momentum in Foodservice
- Hors D'oeuvres Handcrafted By Our Sales Reps
- Legal Sea Foods Hosting Blacklisted Fish Dinner Stirs Up Controversy
- Creating Kids Menus that Appeal to Kids and Parents
- Happy Holidays from Progressive Gourmet
- Anthropologie Inspires Rustic, Homespun Weddings
- Latin Flavors Warm Up Menus in Cold Months
- Do Diners Really Want Healthier Menu Options?
- Happy Thanksgiving!
- Open or Closed on Thanksgiving Day?
- 5 Tips for a Successful Happy Hour
- Small Plates Take Over
- Looking Ahead To What's Hot for 2011
- Mini Desserts and Dessert Combos Make Fall Menus Exciting
- How Natural, Local or Organic Is It Really?
- Considering Groupon for Your Restaurant? You Might Want to Think Twice
- Give Great Service, Get Great Results
- 3 Ways To Boost Breakfast Business
- Adding Sustainable Seafood to Your Menu
- Perfect Pastas for Fall
- Gearing Up for Back to School with Nutritious Lunches
- Kabobs Get to the Point
- Infographic - What People Are Spending on Weddings
- On Campus Gardens Benefit Students and Dining Services
- Create Inspired Dishes Not Gimmicks
- Will the Cupcake Have a Sugar Crash?
- Keep Cuisine Authentic to Win Over Diners
- Creating Menus with Locally Sourced Product
- Expand Your Business: Offering Cooking Classes or Seminars
- Three Ways to Satisfy Your Client Who's Watching Too Much Food Network
- Improve Your Buffet Presentation and Guests Will Come Back for Seconds
- Maximize Your Menu by Cross Utilizing Products
- Keep Costs Low, Achieve Professional Results with A Food Photographer
- Inventive Indian Menu Ideas
- Creating Value is Key to Gaining Business in the New Economy
- Unique Sheet Cake Display Options
- Wedding Trends for 2010
- Welcome to Progressive Gourmet's Blog!
New Products for Fall Menus
Posted on: 8/4/2011 4:03:30 PM under Products
Just in time for all your fall events, we've got new products in unique flavors and interesting presentations to really wow your guests! Check out some of our latest offerings:
Mole Chicken Skewer Mexican style red and green mole marinated chicken on a skewer
0155SKCM | 100
Muffaletta Triangle
Our version of the New Orleans favorite - a blen of Italian cheese, dry sausage, proscuitto and ham with roasted tomato topping baked in a semolina dough triangle
0155TRMU | 200
Pulled Pork Biscuit
Slow roasted pork with tangy BBQ sauce, celery, red pepper, Mozzarella cheese, and spices wrapped in a flakey biscuit dough
8700BIPP | 100
For a full list of new products, visit our website.
