Ocean Tides – Hop. Swim. Crawl

Chef – Get Your Head In The “Game”   

 Reptile & Amphibian 

Alligator2 lets you inspire the kitchen and treat your guests to the extraordinary! Each month will supplement your monthly menu planning by featuring a seasonal direct program from a specific region of the globe. Our direct programs will bring the outstanding culinary experience of each region directly to your restaurant, menu, team, and guests. isn’t just your aquatic protein advocate. We have sea legs and a land lubber’s reach. September preludes Autumn, and we have your transitional game meats! Hot enough for Summer, but cool enough for your clientele. Bring sustainable pastured and wild game to your board for a distinct change to your End-of-Summer menu. Get your September “Game” going…

Chapter 4

American Alligator (Alligator mississippiensis)


The American Alligator has been a staple in cuisine around the coastal areas of Southeastern America for generations. The savory yet sweet flavor of this giant reptile has intrigued anyone who has left the comfort of home to visit the swampy South. Its popularity among French Creole and Cajun cuisine has made it a delicacy in the western Gulf of Mexico while the addition of light citrus and tropical ingredients make it a Florida visitor’s “must-have”. The Alligator has multiple cuts with the tail meat being the most prized for quick cooking methods, and the legs, ribs, and other cuts have been reserved for sausages and slower methods like stews, soups, jambalaya, and gumbos. The description of Gator meat is as varied as its culinary applications. Personally, (being from a Gulf state), I like to say it has a resemblance of rabbit… if it were a fish. It has a texture of chicken crossed with squid, and a hint of crab flavor. You can make your own comparisons and analogies once it hits your test kitchen. holds a solid  presence in the “Wild Gator” market in September and October, and offers a year-round farmed option for those who need it. Our Alligator is ready to hit your kitchen now.

Check out our full list of Alligator cuts attached in the red link below.

Snapping Turtle  (Chelydra serpentina )

Turtle Snapping

Like the Alligator, the Snapping Turtle has a historic Culinary foothold in the Deep South’ s Creole and Cajun tradition. It has also been the favorite fare of American Presidents and dignitaries. It has been the meal of Inaugurations, State Dinners, and other prestigious affairs throughout our country’s history. Turtle Soup and its “Mock” alternative was once as recognizable as Buffalo Wings are today, but as it became easier to open a can than clean a Turtle, the American public became a tad more resistant to bringing it to their own dinner tables. After products like Spam toppled Campbell’s canned versions of the 1920’s Snapping Turtle became a delicacy that only a Chef could present. The skill needed to master a perfect Turtle dish was entrusted with the Culinary elite, and had no place in the hands of a complacent mid-century home cook. (Not to say that there weren’t numerous folks out there still rocking their Grandmothers’ recipes…) The Snapping Turtle became as colloquial as “Y’all”. Snapping Turtle was buried in the Deep South where only places like Commander’s Palace could shine it into “Fine Dining” once again. It is BACK. With technique and technology ever advancing, the ability to bring about the maximum tenderness, and to elevate the earthy and aquatic flavors of Snapping Turtle launch it across vast culinary possibilities. The push to bring back Americana in food gives light to the Snapping Turtle as a staple protein once more. supplies inspected, legally and sustainably harvested wild Snapping Turtle to any Chef who wants to honor its history while brandishing forward-thinking and innovative presentations. Even the classic Turtle Soup would represent a time-gone-by piece of culinary tradition.

Check out our full list of Snapping Turtle cuts available attached in the red link below.

American Bullfrog  (Rana catesbeiana)


The “Frog Hunt”. It’s a celebratory late night engagement of good ole boys and gals in the South, but it has become much more than that. The “Hunt” has now become the search for a great quality domestic Frog Leg. Like the domestic Walleye of the Great Lakes, the domestic supply for Frog Legs has a situation. It doesn’t make it past its local market. It is so prized by the indigenous folk that it can hardly break through to a national distribution. We search every day for them, and score more often than most, but it is a true sporadic, “get-em-while-they-last” program. There are Frog Legs on the market, but Asia has that corner “on lock”. The massive production of farmed Frog Legs in China and Taiwan support their local demand, while providing a “commodity” product for the U.S. The mainstay of wild Frog Legs available is a “Gigged” Frog ( Hoplobatrachus rugulosus) in Malaysia. Though Malaysian supply is “Wild” and “Gigged”, we at continue to search daily for American Bullfrogs. They are definitely something to “Croak” about. When available, we reach out to everyone. When calls about our Florida and Louisiana Gigged Frog Legs, ANSWER THAT CALL.

Check out our full list of Frog Legs cuts attached in the red link below.

Got Game?

Click the Link below and Call for Availability and Pricing.



Josh Adams : 704-769-2260

Josh Bogen: 704-769-2261

Mike Casagrande: 704-769-2263

Clint Dowell: 704-769-2258

Karen Harmon:  704-769-2262

Patrick Lowder: 704-769-2265

Chris Nelson: 704-769-2256

Comments are closed.