This week we're introducing Poulet Bleu — a slow-grown North American Blue Foot raised in the tradition of France's Poulet de Bresse. At 100-110 days, finished on milk whey, peas, flax, and canola oil, these birds deliver firm texture, rich fat development, and a depth of poultry flavor that holds its own on any menu. It's also a name worth putting on the menu — it creates curiosity and gives your team a story to tell. On the caviar side, Houston chefs can choose from Kaluga, Osetra, and Baerii in 1 oz up to 8 oz with kilo orders on request. VACA long-lived Wagyu striploins are available on a first-come, first-served basis, alongside chanterelles, lobster mushrooms, Chilean black winter truffle, and the full Rosa di Mazara prawn lineup.

This week we're continuing to feature Sennari yuzu drinking vinegar from Kamikatsu, Japan — triple concentrated, bright, and versatile across sauces, seafood, and drinks — alongside Red Boat 31N fish sauce as a solid, lower-price alternative to the 40N. VACA long-lived Wagyu is back in limited supply. On the mushroom front, chanterelles are down in price this week. On the caviar side, Houston chefs can choose from Kaluga, Osetra, and Baerii in 1 oz up to 8 oz with kilo orders on request. Percebes, Lubimar Lubina samples, Rosa di Mazara prawns, and North Carolina Bluefin Tuna round out the week.

This week we received two pieces of VACA long-lived Wagyu striploins — first come, first served. These are grown from cattle over 100 months old under the Vaca Vieja philosophy, delivering wagyu-level complexity with a superior bite. We're also featuring Sennari yuzu drinking vinegar from Kamikatsu, Japan — triple concentrated, bright, and versatile — alongside Red Boat's 31N fish sauce as a solid, lower-price alternative to the 40N. On the caviar side, Houston chefs can choose from Kaluga, Osetra, and Baerii in 1 oz up to 8 oz with kilo orders on request. Chanterelles are sizing up and morels have one more week. Percebes, Lubimar Lubina samples, Rosa di Mazara prawns, and North Carolina Bluefin Tuna round out the week.