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Party Packs – FZ

$9.99$64.99

Party Packs are the perfect solution for your party needs! Celebrate with fabulous savory appetizers, dishes, and sides to create a gourmet party spread! Order your Party Packs in any assortment and any quantity so you can build your own buffet!

Our chef-prepared dishes will multiply your success and divide your stress! Let’s do the math:

  • Assorted Quiche Bundle: 6 quiches cut into 6 pieces = 36 quiche bites
  • Assorted Friand Bundle: 6 friands cut into 4 pieces = 24 friand bites
  • Appetizer Bites: 4 bites of 5 varieties = 20 appetizer bites (Made with our House-Made puff pastry dough.)
  • Pesto Brie Fondue Tart: 1 brie center with 16 pesto twists = 16 fondue dips 
  • Gourmet Fondue Kit: 3 gourmet cheeses + 2 baguettes + 1 bottle of wine = serves 4-6 adults. (Must be 21+ with valid ID to purchase.)
  • Crab-Stuffed Mushrooms: 12 butter-soaked mushroom caps = 12 hors d’oeuvres

Build your own easy & impressive Charcuterie Board –

  • Gougères (French Cheese Puffs): 24 ounces of light and fluffy, fried Gruyère cheese
  • Salmon Mousse: 12 ounces of silky-smooth mousse
  • Chicken Liver Pâté: 8 ounces of slow-cooked, seasoned pâté
  • Fresh Rillettes: 5.5 ounces of a flavorful French delicacy
  • Fresh Duck Mousse: 7 ounces of delicate, marinated duck liver

 

Love it? Learn to make it and get our exclusive recipes!

$55.94 $46.95
$58.74 $49.45
$27.99

Only 3 left in stock

$29.99
From $64.99
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$9.99
$17.99 $12.99
$11.99
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$14.99

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Please Note: Party Pack items come frozen (unless otherwise noted) with easy-to-follow reheating instructions. Please allow for proper thawing time.

QUICHE BUNDLE
REHEATING INSTRUCTIONS: Allow to thaw in refrigerator overnight (or up to 3-4 hours at room temperature). Bake in oven or toaster oven at 400°F for approximately 10 minutes.

INGREDIENTS:
LORRAINE: flour, butter, salt, cream, eggs, milk, Gruyére cheese, bacon, nutmeg.
CHILI: flour, butter, salt, cream, eggs, Anaheim peppers, Provolone cheese, Mozzarella cheese, Feta cheese, ricotta, seasonings.
SHRIMP AND ASPARAGUS: Eggs, heavy cream, flour, butter, water, salt, shrimp, asparagus, Swiss cheese, Cajun seasoning.
MUSHROOM AND FETA: eggs, heavy cream flour, butter, water, salt, mushrooms, pepper, feta cheese, basil, garlic, parsley, thyme, olive oil.
POTATO AND MEUNSTER: eggs, heavy cream, flour, butter, water, salt, potatoes, Muenster cheese, paprika, garlic powder, mustard powder, thyme.
HAM AND CHEDDAR: eggs, heavy cream, flour, butter, water, salt, diced ham, cheddar cheese, scallions. CONTAINS: milk, eggs, shellfish, wheat
Processed in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, and soy.

NF

FRIAND BUNDLE
REHEATING INSTRUCTIONS: Allow to thaw in refrigerator overnight (or up to 3-4 hours at room temperature). Bake in oven or toaster oven at 400°F for approximately 10 minutes.

INGREDIENTS- FROM LEFT TO RIGHT IN THE BOX
MUSHROOM: flour, salt, butter, eggs, mushrooms, onions, wine, cream, tarragon, pepper, yeast
SAUSAGE & CHEESE: flour, salt, butter, eggs, yeast, milk, onions, garlic, breakfast sausage, mild Italian sausage, mozzarella, parmesan, heavy cream
CHICKEN & RED BELL PEPPER: chicken, red bell peppers, cream cheese, flour, butter, salt, garlic powder, black pepper
CHILI LIME, PORK & GOAT CHEESE: pork, onions, garlic, Arbol chilis, paprika, lime juice, goat cheese, cumin, flour, butter, water, salt, pepper, chili powder, yeast
CHICKEN PESTO: chicken, spinach, feta cheese, olive oil, basil, pine nuts, garlic, parmesan cheese, flour, butter, salt, pepper
SHRIMP & SCALLOPS: shrimp, scallops, flour, butter, white wine, lemon, water, heavy cream, dried dill, salt, pepper
CONTAINS: milk, eggs fish, nuts, wheat, shellfish
Processed in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, and soy.

APPETIZER BITES
INSTRUCTIONS: Remove appetizers from freezer and allow to thaw at room temperature for 2 hours or in refrigerator for 10-12 hours.

INGREDIENTS: flour, butter, salt, Brie, yogurt, cream cheese, cottage cheese, red bell peppers, parmesan, basil, pine nuts, walnuts, red wine vinegar, chives, garlic, shallots, black pepper, lemon zest, lemon juice, cranberries. CONTAINS: milk, wheat, nuts.
Processed in a facility that uses milk, eggs, fish, shellfish, nuts, wheat and soy.

VEG

PESTO BRIE FONDUE TART
REHEATING INSTRUCTIONS: Thaw in refrigerator for 24 hours. Preheat the oven to 375 degrees. Carefully slide tart and parchment paper onto a baking sheet. Bake alone in the center of the oven for 24-26 minutes or  until golden brown.

INGREDIENTS: unbleached & unbromated flour, salt, butter, water, brie cheese, basil, pine nuts, olive oil, garlic, parmesan cheese. CONTAINS: wheat, milk, nuts.
Processed in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, and soy.

VEG

GOURMET FONDUE KIT
FONDUE CHEESE INSTRUCTIONS: Thaw at room temperature for 2 hours. **Complete instructions are included with the Gourmet Fondue Recipe**

FONDUE CHEESE INGREDIENTS: Gruyére cheese, Comté cheese, Appenzeller cheese. CONTAINS: milk
BAGUETTE INGREDIENTS: unbromated & unbleached flour, whole wheat flour, salt, water, yeast. CONTAINS: wheat
Processed in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, and soy.

VEG/NF

CRAB-STUFFED MUSHROOMS
INSTRUCTIONS: Place frozen mushrooms on a sheet pan. Bake at 375 degrees for 16-18 minutes or until mushrooms are soft and tender.

INGREDIENTS: Mushrooms, crab, butter, cream cheese, basil, parsley, garlic, olive oil, salt, eggs. CONTAINS: milk, eggs, shellfish
Processed in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, and soy.

NF/GF

GOUGÈRES (CHEESE PUFFS)
INSTRUCTIONS: Allow to thaw at room temp for 3 hours. Enjoy at room temp or bake at 375° for approximately 3 minutes.

INGREDIENTS: Gruyère cheese, butter, flour, water, eggs, salt, sugar. CONTAINS: milk, eggs, wheat
Processed in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, and soy.

VEG/NF

SALMON MOUSSE
INSTRUCTIONS: Thaw in refrigerator overnight. Let sit at  room temperature for 1 hour to soften. Enjoy!

INGREDIENTS: salmon, shallots, gherkins, capers, cream cheese, dill, lemon pepper. CONTAINS: milk, fish
Processed in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, and soy.

NF/GF

CHICKEN LIVER PÂTÉ
INSTRUCTIONS: Thaw in refrigerator overnight. Let sit at room temperature for an hour to soften and enjoy!

INGREDIENTS: Chicken liver, butter, olive oil, shallots, garlic, thyme, salt, sugar. CONTAINS: milk
Processed in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, and soy.

NF/GF

RILLETTES
INSTRUCTIONS: Keep refrigerated. Best served cold and consume within 4 days after opening.

INGREDIENTS: pork, duck, onions, garlic, thyme, salt, pepper, olive oil, shallots, sugar, red wine vinegar
Processed in a facility that uses milk, eggs, fish, shellfish, wheat, nuts, and soy.

DF/NF/GF

DUCK MOUSSE
INSTRUCTIONS: Keep refrigerated, ready to enjoy.

INGREDIENTS: duck liver, chicken fat, water, eggs, port wine, salt, nonfat dry milk, cane sugar, white pepper, nutmeg, coriander, caraway, allspice. ASPIC: water gelatin, vinegar, brandy, salt, carrageenan. CONTAINS: eggs, milk,

NF/GF
* V= Vegan, VEG = Vegetarian, DF = Dairy-Free, NF = Nut-Free, GF = Gluten-Free

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