This week HOH is going back to its roots in water to introduce Agua de Lourdes — a naturally carbonated, alkaline mineral water drawn from a spring in Santa María del Río, San Luis Potosí, bottled since 1937. Its subtle salinity and soft bubbles make it a natural fit alongside rich seafood and bold flavors. Fresh Maine Uni is also now available, alongside Maine Bluefin still at peak season with limits tightening monthly. 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, lobster mushrooms, and Chilean black winter truffle round out the wilds, with VACA Wagyu striploins and our full Seafood Air Program.

Maine Uni season is officially here. We're bringing in our first trays next week — expect fresh 300g trays, water packs, and frozen broken product for sauces. Maine Bluefin is also still at peak season with limits tightening monthly, so early-week orders are your best shot at custom cuts. 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, lobster mushrooms, and Chilean black winter truffle round out the wilds, alongside VACA Wagyu striploins and our full Seafood Air Program.

Maine Bluefin is looking exceptional right now — early in the week is your best window for custom cuts, and limits will tighten as the season progresses so get it while you can. New Japanese Pantry items are coming next week. Oaxacan specialties continue with fresh and frozen huitlacoche, chapulines, and Castilla walnuts. Poulet Bleu sampling is still available on request. 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 down in price, lobster mushrooms and Chilean black winter truffle are in, and VACA Wagyu striploins, Percebes, and the full Rosa di Mazara prawn lineup round out the week.

This week we're opening up tasting slots on September 1st and 2nd with Greg Dunmore, owner of Japanese Pantry. A chef by trade, Greg walks through their full product line — sesame, koshos, vinegar, katsuobushi, konbu, miso, nori, noodles, and more — in a 45-minute presentation. Reach out to reserve a time. Oaxacan specialties are also continuing this week: fresh and frozen huitlacoche, chapulines, and Castilla walnuts in both cleaned and nogada preparations. Poulet Bleu sampling is still available on request. 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, lobster mushrooms, Chilean black winter truffle, VACA Wagyu striploins, Percebes, and the full Rosa di Mazara prawn lineup round out the week.

This week HOH is launching a curated line of Oaxacan specialty products. Highlights include fresh and frozen huitlacoche (arriving fresh for Wednesday deliveries), chapulines in small and large — seasoned with salt, lime, and garlic, or unseasoned — and Castilla walnuts available cleaned or in nogada preparation in 3kg tubs. Poulet Bleu is still available with complimentary sampling on request. 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, lobster mushrooms, Chilean black winter truffle, VACA Wagyu striploins, Percebes, and the full Rosa di Mazara prawn lineup round out the week.

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.

HoH distribution Newsletter - 07.14.2026

This week we're offering samples of the 800-900g Lubina from Estero Lubimar — fat, well-marbled fish raised in estuaries with firm flesh and a great sustainability story. Gray morels are holding strong for another week or two, joined by field-run Oregon chanterelles and lobster mushrooms. 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, wild sardines, North Carolina Bluefin Tuna, and the full Rosa di Mazara prawn lineup.

HoH distribution Newsletter - 07.07.2026

This week's feature is red and green yuzu kosho from Kagura No Sato in Miyazaki, Japan — made with organically grown yuzu and chili. Green brings sharp, grassy heat; red is milder and rounder with a slow lingering spice. Both are versatile and built for serious kitchens. 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. Wild morels are likely in their last week of the season, alongside EU chanterelles, Chilean black winter truffle, Percebes, and the full Rosa di Mazara prawn lineup.