02.23.2016 This week on the Samuels Market Update we show off some amazing Norwegian Skrei Cod, discuss great winter fish options, and go over our most recent shipment from Senegal which includes John Dory, Rouget, and Parrotfish. We also sat down for...
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02.16.2016 Geoduck – you may be thinking “more like ‘eeeweyduck,’” but this oddly shaped burrowing mollusk from the Pacific North West is a prized delicacy across the world and is becoming more and more popular as the popularity of bi-valves continues...
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02.12.2016 We are pleased to bring you a very special, very romantic edition of the Market Update this week. We paid a visit to our friends aboard The Spirit of Philadelphia, and sat down with Chef Terrance Clark to see what he...
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02.09.2016 Love is in the air which means Oysters, Caviar and other premium seafood items must be on your menu! Samuels has an extensive list of Oysters with great flavors and perfect names for Valentine's Day. French Kiss Oysters are a brand...
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02.08.2016 Football season may be over, but the staff at Samuels and Son never stop hustling for you. This week on the Market Update, we show you how Samuels runs a two-minute drill to get orders out in a timely fashion....
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02.03.2016 The big game is this Sunday, and Samuels has everything you need to create a menu appropriate for the event! The two items you need on your menu this Sunday when the Denver Broncos face the Carolina Panthers are Border Springs Lamb Denver Ribs and Carolina Striped Bass. After...
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02.01.2016 Last week was super busy, and our Market Update is a reflection of that. We have a packed program featuring the latest seafood news, a cooking demonstration from Chef Davis, and an interview with our friends from Ekstrom Enterprises. We...
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01.29.2016 Out of the Fire Donegal, PA When Jeff Fryer decided to leave his job in a blown glass shop to move into the restaurant business, where he would stand in front of a piping hot stove all day, his wife remarked “you...
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01.25.2016 This week we sat down with our Director of Logistics, Tom Carroll, to find out how Samuels prepares for inclement weather and strategizes to serve you as best we can when a storm hits. Tom shares some tips on how...
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01.21.2016 Monkfish liver. As a chef, and working through fine-dining restaurants for the last decade, I had never come across such a product as monk liver. I thought to myself “What is this strange beast?” So, I set out on a quest...
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01.18.2016 This week we took our show on the road to Philadelphia's Bistrot La Minette where we sat down with Chef Kenny Bush to discuss his menu, favorite dishes and his preparation for upcoming restaurant weeks. Chef Bush also gave us...
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01.13.2016 Droves of deal-seeking customers will be flocking to Restaurant Week(s) in Philadelphia, New York and Washington D.C. at the end of this month for one of the most popular times in the restaurant industry. This is an ideal opportunity to showcase...
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01.11.2016 This week on the Samuels and Son Seafood Market Update Bill tells us what to expect and what products will be hot when the weather gets cold! We discuss incredible items for the winter including Norwegian Sea-Raised Halibut, have a visit...
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01.04.2016 This week on the Samuels Market Update we sit down with Samuels VP of New Product Development Joe Lasprogata and D.C. Sales Rep Jessica DiGregorio to recap what was hot in 2015, and look ahead at some of the items we...
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12.30.2015 Blue Bell Inn, Blue Bell, PA A Piece of American History by Joe Ciminera It may sound like hyperbole to say the Blue Bell Inn has been in business so long George Washington was one of their first guests, but it’s not. Opening in...
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