Kettle Cuisine began in 1986 as a door-to-door campaign to fill a void in the market and change the soup status quo. That meant making and bringing the freshest, highest quality soups to restaurants that had neither the time nor ability to do it themselves. That entrepreneurial, artisan, pioneering, can-do spirit is our DNA – and continues to inspire and guide us today.
We’re a passionate, innovative food company committed to making fresh, healthy, delicious, artisan quality food for all. We’re food lovers making food people love.
We’d love to help you serve your clients with excellence and grow your business.
Savory meatballs, white rice and vibrant tomatoes in a handcrafted chicken stock infused with traditional Mexican aromatics and a touch of fresh lime juice.
Wet aged Angus chuck roll seasoned with salt, pepper, thyme, rosemary and garlic, oven-seared and slow-braised with our Classic Demi Glace de Veau.
Frozen / Refrigerated
Tender strips of seared Angus beef, green peppers and red beans in slow-simmered tomatoes with Southwestern spices.
Tender chunks of Angus beef in a savory hoisin garlic sauce with water chestnuts and julienned carrots -pairs perfectly served over rice.
Duroc 2-bone pork shanks seasoned with an artisan barbecue rub, oven-seared and slow-braised with a Modena balsamic reduction and our Glace de Porc.
Seared strips of lean beef and pearl barley with red peppers, mushrooms, peas, tomatoes and green beans in
a rich beef stock.
Our Gluten-Free, Clean Label, Beef Flavor Broth Concentrate is produced by thermal processing of beef stock and natural flavor to obtain a concentrated liquid with an intense beef flavor and aroma.
Our Gluten-Free, Clean Label Beef Demi Glace is produced by thermal processing of beef stock, wine, vegetable juices, and natural flavor to obtain a concentrated paste.
Seared Angus beef, thickly-cut potatoes, pearl onions, diced turnips, tender carrots and green peas simmered in a rich beef stock and red wine reduction.
Slow-cooked black beans, red peppers, roasted sweet corn and diced green chilies in a purée of vine-ripened tomatoes with a splash of fresh-squeezed orange juice.
Aged chuck flap beef short ribs seasoned with kosher salt and black pepper, oven-seared and slow-braised with our Classic Demi Glace de Veau.
White Pekin duck leg seasoned with kosher salt, 5 peppercorn mélange and orange peel, paired with Demi Glace de Poulet and a hint of blood orange purée.
Let’s make something delicious together.