Videos

In this episode of Behind the Menu, we sit down with Owner/Operator Daniel Bryant of Hill Station located in Little Rock, Arkansas.

There is no establishment that identifies the culture of a community quite like its local restaurant, it’s about more than just food, it’s where memories are made. Our new series, “Behind the Menu,” will spotlight these local restaurants from around the country, telling their stories and the communities they call home. Our first episode features Chef Marcus Paslay of Fort Worth and his three restaurants, Clay Pigeon, Piattello Italian Kitchen, and Provender Hall. Please remember, eat local, eat often

The spring season has officially begun! As our lives return to normal this spring, there is no better place to reconnect with our friends and family than a patio at a local restaurant. 

Ben E. Keith acquires Florida Food Service in Gainesville, Florida, expanding our distribution footprint further into the southeast region.

As you visit your local restaurants often, remember that they are striving to find the staff they need to create the dishes you crave. Please remember to be patient and thankful for their service during these times!

Please be patient with your favorite neighborhood restaurant. Restaurants have had highs and lows this past year, and right now, with staffing shortages, they need your support more than ever. Your patience is appreciated.

Shuffle into a new career today with us! Apply online here: www.benekeith.com/careers

Restaurants have always been there for us with sponsorships, donations, and school events. When you shop local, you are helping folks in your community.

While there is nothing like mom’s cooking, let’s show her how much she is loved by taking her out for a meal at her favorite local restaurant or grabbing take-out to celebrate at home. 

As Valentine’s weekend approaches, celebrate your Amor for food at your favorite local restaurant. Have a memorable meal with your loved ones.

It is a new year, and it is time for optimism. It's time to truly focus on the power of positivity.

This Holiday season give the gift that gives twice. Pick up a gift card to your favorite local restaurant or pick up a pie or dessert and support your local communities.

This past year brought many changes to the way we work and live. The restaurant industry is resilient. Many restaurants now offer Take-out and To-Go menus. Consider ordering your Thanksgiving dinner from your favorite local restaurant today.

Restaurants have long supported us in celebrating life’s cherished moments. Now, it’s our turn to support them. Purchase a meal by picking up curbside, having a meal delivered, or enjoying yourself at an establishment.

Support the restaurant industry and the local communities across the country. Many measures are being implemented to help you safely enjoy takeout and the in-house dining experience so many have been missing. #EatLocalEatOften

We believe in the restaurant industry’s resilience. We believe in their future. So, let us continue to be there for each other and our communities. Order takeout or delivery from your favorite restaurant today.

Let’s celebrate your local restaurant by ordering your favorite meal to be picked up curbside or delivered to your home.

Eat Local. Eat Often. Our restaurant community continues to take precautions to make sure you feel safe and confident as you make decisions on how to feed your family.

We encourage patrons to support our local communities’ restaurants by following these quick tips;
1. Inquire about their sanitation practices
2. Utilize food service delivery
3. Order take out for curbside pick-up
4. Utilize drive-thru
5. Buy a gift card for later

Culinary Resource Team member Charlie Estrada gets you ready for the Big Game with a 44 Farms Chicken Fried Steak and Kelley Foods breakfast sausage Brunch Stacker.

Culinary Resource Team member Charlie Estrada gets you ready for the Big Game with a Kelley Foods Sausage Shared Platter featuring both Kelley Foods smoked and breakfast sausage.

Culinary Resource Team member Charlie Estrada gets you ready for the Big Game with Bellacibo Tri Color Rotini fried pasta.

Every family has stories; here are ours.

Here is a look back at the grand opening of our new state of the art warehouse in San Antonio, Texas. 

Culinary Resource Team member Chef Patrick Mitchell shares his recipe for a Catfish Cake using our new Admiral of the Fleet Catfish
 

Ingredients:

2ea       Admiral of the Fleet Catfish Filets

½ C      Diced sweet onion

_1/2 C     green onion

1 tbsp   Chopped capers

1 tbsp   Chopped parsley

1 tbsp   creole mustard

2 tbsp   Mayonnaise

1 tsp      Old Bay Seasoning

1 ea       whole egg scrambled

1 ½         panko bread crumbs

Procedure:

Season filets with McCormick Cajun seasoning and add a tablespoon of olive oil over filets. Roast in the oven for 3-5 minutes at 350 degrees.  Remove filets from oven and let cool, flake cooled filets in a bowl and add green onion,  capers, parsley, white onion, mayo, egg, panko, old bay seasoning, and creole mustard. Mix well and form into patties.

Pan fry in olive oil over medium heat until golden brown.

Sever with coleslaw garnish with parsley and a lemon wedge

Culinary Resource Team member Chef Patrick Mitchell shares his recipe for a Catfish Po'Boy using our Admiral of the Fleet Catfish.

Ingredients:

1 ea       Admiral of the Fleet Catfish Fillet

2 C          Golden Dipt Fish Fry Meal

2 oz        Remoulade Sauce

1 ea       French bread – 6” long

1 ea       Lettuce Leaf (or shredded lettuce)

2 oz        Garlic butter

2 ea       Slices of tomato

6 ea       Dill Pickle Slices

Salt & Black Pepper to taste

Procedure:

Bread the catfish fillets with the Old South breading and fry in hot oil.

Split the French bread and brush with the garlic butter. Toast the French bread on a griddle on the buttered side of the bread.

When the Catfish fillet is done, remove and blot on a paper towel. Season with salt and black pepper then place on the bottom half of the French bread. Spread some of the remoulade sauce on the bottom piece of bread then place the lettuce on the sauce. On top of the lettuce, shingle the sliced tomato then the pickle slices and top it with the fried catfish fillet. Drizzle the remoulade sauce over top of the catfish and close the sandwich.

Serve with appropriate condiments.

Culinary Resource Team member Chef Patrick Mitchell shares his recipe for Catfish Tacos using our Admiral of the Fleet Catfish.

Ingredients:

1 ea       Admiral of the Fleet Catfish Fillet (5-7oz)

1 Tbsp   Clarified Butter

1 Tbsp   McCormick’s Bayou Cajun Seasoning

3 ea       4” Flour Tortillas

¼ C         Pico de Gallo

1 C          Shredded Cabbage

3 ea       Lime wedges

¼ C         Cilantro lime Aioli

12 ea     Cilantro leaves

Procedure:

Place catfish fillet on a buttered pan and season with the Bayou Cajun seasoning. Place in a 350°F oven and bake for about 3 to 5 minutes, depending on thickness, until cooked through. (the fish can also be cooked on the flat top or in a sauté pan).

When the fish is cooked, cut into strips and begin to build the tacos.

Place 2 – 3 strips of fish in a flour tortilla then top with some Pico de Gallo then top with some of the shredded cabbage. Finish with a drizzle of cilantro aioli and top with fresh cilantro leaves.

Serve on a plate with fresh lime wedges.

Culinary Resource Team member Brandon Behrens gets you ready for the Big Game with Kelley Foods sausage jalapeno popper recipe. 

Culinary Resource Team member Brandon Behrens gets you ready for the Big Game with the Chef Master USB Charging Bar Caddy. 

Culinary Resource Team member Brandon Behrens gets you ready for the Big Game with pork wings from Farmland. 

Culinary Resource Team member Brandon Behrens gets you ready for the Big Game with a great way to stack up your fries.

Culinary Resource Team member Brandon Behrens gets you ready for the Big Game with a new twist on a pig in a blanket. 

Since 1957, Kelley Foods products have stayed true to the time-honored tradition of small batch, hand-crafted, highest quality offerings.

A great way to spice up your turkey offering. 

Mike Sweet, President, and Wes Holcomb, Category Director touring the Markon fields in Salinas Valley, the country’s Salad Bowl.

Mike Sweet, President, and Wes Holcomb, Category Director touring the Markon fields in Salinas Valley, the country’s Salad Bowl.