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.
Our Braised Angus Pot Roast is produced from USDA choice or higher 21-day age Angus beef (chuck roast). It is seasoned with kosher salt, thyme, rosemary, black pepper and garlic; then oven-seared, paired with our Demi Glace de Veau Classic and braised in pouch.
Our Duroc-sired pork shanks (natural pork) are hand-seasoned with an artisan barbecue rub and oven-seared to perfection. Then they’re enhanced with “Sweet Baby Ray’s” sauce, a Modena balsamic reduction and our Glace de Porc.
Our short ribs are produced from aged USDA Graded beef, hand-seasoned and oven-seared, infused with our
Demi Glace de Veau Classic and slow-braised for hours.
Slow-braised Duroc-sired boneless pork butt simply seasoned with salt and pepper, paired with our Glace de Porc.
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.
Slow-braised, seasoned block cut short ribs infused with our Classic Demi Glace de Veau.
Slow-braised split pork hind shank seasoned with an artisan spice rub, infused with our Classic Demi Glace de Porc.
This Duroc-sired pork hind shank (natural pork) is hand-seasoned with an artisan spice rub, oven-seared to
perfection, infused with our Demi Glace de Porc Classic and slow-braised for hours.
This deluxe heel-on hind shank of lamb has been hand-seasoned and perfectly oven-seared; then slowly braised in the pouch with our Classic Demi Glace.
Boneless diced pork cushion seasoned with cilantro, garlic, kosher salt and black pepper, oven-seared and slow-braised with our Glace de Porc.
Cross cut hind shank of special fed veal, approximately 1.25-2 inches thick is hand-seasoned, oven-seared and then paired with our Classic Veal Demi Glace and thyme.
Let’s make something delicious together.