Delaware Gourmet Foods

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Bachetti Brothers Gourmet Meat Market
Gourmet Market, Deli, Retail & Wholesale Meats. Since 1934.
4723 Kirkwood Hwy, Wilmington, Delaware 19808

Fraises Des Bois
Alpine strawberry seeds, plants, fruit and research
107 Wellington Way, Middletown, DE DE

Harry and David
Delaware Gourmet Foods
404 Christiana Mall, Newark, DE 19702

Hickory Farms
715 Christiana Mall, Newark, Delaware 19702

Janssen's Market
3801 Kennett Pike, Greenville, Delaware 19807

MeatAndSeafood.com --› Quick Tips
A gourmet food store providing Omaha Steak quality meat & seafood
2839 West Sixth St, Wilmington, Delaware 19805

Kent County

Hickory Farms
1365 N. Dupont Hwy, Dover, DE 19901

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Sussex County

Fisher Bay Gourmet
Gourmet grocer, deli and catering featuring Boar’s Head meats & cheeses.
33323 East Chesapeake St, Lewes, Delaware 19958

Harry and David
1720 Ocean Outlets, Rehoboth Beach, Delaware 19971

McCabe's Gourmet Market
A large selection of gourmet salsa, pasta, rice, salad dressings & cooking oils.
300 York Road, Bethany, DE 19930

Peppers
Rehoboth Outlets #3, 1815 Ocean Outlets, Rehoboth Beach, DE 19971

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Gourmet Food Advice from the Experts

Meat and seafood is my expertise. Let’s start with meat. There is poultry, lamb, pork, and beef. With poultry which is chicken and turkey we have dark meat and white meat. Dark meat usually has more flavor where as the white meat is healthier and lower in fat. Lamb, loin lamb chops or Rack of lamb both of these are flavorful domestic, locally raised is considered better and more expensive. Imported lamb like New Zealand even though imported is usually less expensive. I really can't tell the difference in taste. Pork, chops, baby backs, tenderloins, filets, less expensive then beef and lamb, and I love all these cuts. Now here we go when were talking about meat were really talking about beef, moooo! This gets tricky because we have the most cuts filets, strips, ribeyes, tenderloins, sirloins, t-bones and the Mother of them all the porterhouse. Did you know a Porterhouse is a New York strip steak and filet mignon all in one steak? Whenever you have more tan two inches going into the filet it becomes the porter house which separates it from the t-bone. Take a look some time you will see this. Also beef has a complex grading system listed from least expensive to most expensive we have noroll, select, choice, certified Black Angus, U.S.D.A. prime, and Kobe. These meats are graded by fat content and texture of fat, for ex: gristle compared to a well marbled or easily dissolvable fat which will give the meat more flavor, also how the animal is raised. Now seafood there’s just too much to list, but you know what it is fish, shell fish etc. From salmon to orange roughy and crabs to scallops, shrimp and lobster. We have one very important factor while all these may be delicious. There is wild and farm raised. Always go with the wild when you can, it's healthier contains lower mercury levels and is more flavorful. High mercury levels which can be found in farm raised products may cause health problems.

About the Author: Braeden Redfearn, President of All Service Corporation. 15 years in the business. Restaurant quality food right to your door, you just cook it! www.meatandseafood.com - toll free 1-866-entrees.

Delaware Gourmet Foods

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