Chef Macrina products for professional food preparation are of the highest grade of wines and spirits produced in their country of origin. They offer the finest in flavor profiles and taste to create mouth-watering dishes, scrumptious desserts and classic sauces.

“This is the long-expected and well-deserved opportunity we have been waiting for. Chefs can finally obtain the high quality results they demand as talented and highly experienced professionals.” – Chef Thomas J. Macrina.

• Choose from a large variety of the finest wines and spirits at very affordable prices. 19 flavors available: Vodka, Rum, Brandy, Porto Rouge, White Port, Madeira, Calvados, Marsala, Vermouth, Whisky, Sherry, Pastis, Cognac, Armagnac, Red Wine, White Wine, Coconut Rum, Orange, Kirsch
• Choice of Seasoned products for savory applications (100% natural seasoning for richer taste and aroma) or Gelified products for pastry preparation (for enhanced flavor and improved texture).
• Use products in the same manner and ratio as “beverage brands”; recipes do not need to be altered.
• Plastic packaging to meet health code standards.
• Stock in your pantry, no refrigeration necessary.
  
  

A Recipe Idea (Dessert): Bananas Foster

Specialty Ingredients
#99794 Chef Macrina Gelified Cognac
#99790 Chef Macrina Gelified Rum

Ingredients
1 oz Chef Macrina Gelified Cognac
4 oz Chef Macrina Gelified Rum
4 tbsp Sweet butter
1 cup Dark brown sugar
2 Bananas
Ground cinnamon, for dusting
4 scoops Vanilla ice cream
Chocolate shavings, for garnish

Preparation
Peel and cut bananas diagonally. Heat pan on stove and melt butter. Add brown sugar. Stir together until mixture is well blended and bubbling. Add bananas and stir gently until bananas are hot. Add Chef Macrina Rum and Chef Macrina Cognac. Light to flambé. Serve on a scoop of vanilla ice cream in large balloon wine glass. Garnish with chocolate shavings.

A Recipe Idea (Savory): Sautéed Filet Mignon Sicilian Style
Serves 4

Specialty Ingredients
#99779 Chef Macrina Madeira Wine

Ingredients
4 oz Chef Macrina Madeira Wine
1/2 cup Kalamata black olives, pitted
1 tbsp Bottled capers, drained
4 ea 1” thick, filet mignons (6 oz.)
1 tbsp Olive Oil

Preparation
Mince together olives and capers. Pat steaks dry and season with salt and black pepper. Heat oil in a heavy skillet over high heat until hot but not yet smoking. Brown steaks on each side. Reduce heat to moderate and cook steaks. Remove and place on plate. Sauté olives and capers in pan. Deglaze with Chef Macrina Madeira Wine, reduce. Serve on steak.