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Devault Foods
If it TASTES great, it's definitely Devault!
If it TASTES great, it's definitely Devault!

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Philly Burger Brawl Gets BEEFED Up By Devault Foods

Philly Burger Brawl announces the addition of Devault Foods as Official Food service Sponsor for the 2017 Burger Brawl. Devault Foods is a portion-
controlled meat manufacturer from our region who serves the restaurant industry. “For almost 70 years Devault Foods has supported programs that serve people in need. Philly Burger Brawl is an opportunity to partner with the local culinary community to support a very important cause in our city.” says Brett Black, Devault Foods CEO. The Seventh Annual Philadelphia Burger Brawl will be held on Sunday, May 21, 2017 from 3:00 -6:00 p.m., 2:00 start time for VIP tickets. XFINITY Live hosts the event at 1100 Pattison Avenue,
Philadelphia, PA 19148, rain or shine.

Each year, Burger Brawl searches for ways to make the event even bigger and better. Devault Foods knew just how to beef up this event and offered participating restaurants their choice from newly launched Signature Ground Beef Blends for use in the competition. Devault Foods unveiled three Signature Blends. They include: Angus Chuck, Brisket and Short Rib Blend
, a proprietary house blend with just the right lean to fat ratio and nice beefy flavor; Angus Ribeye a premium tender cut that is full of flavor; and Angus
Brisket Short Rib Blend, a super flavorful burger with a rich tasting fat
that enhances the juiciness. Several of the participating restaurants
will be using a Devault Foods blend as the foundation for their entry.
In 2017, Brawlers will compete in one of four (4) categories: Bareknuckle Burger, Cut -throat Cocktail, Taco Takedown, and King of the Wing. To turn up the heat, Devault Foods will award each of category winning restaurant with a $1,000 check and a $500 check to each of the People’s Choice winners that can be used toward product.

“Literacy is the foundation to learning.” says Brett Black, CEO of Devault Foods. “A literacy disadvantage experienced by some students is 100% avoidable with the correct tools, programs, and funding. Devault Foods is proud to be the food sponsor for Burger Brawl and to move literacy programs forward.” continues Black.

# # #
Devault Foods is built upon seven (7) decades of the Fillippo family’s experience. The heritage includes cattle farmers, butchers and
recently, leaders in the food service industry. Devault Foods is unrivaled in operational excellence and a market leader in portion-
controlled meat packaging. The product line extends from burgers, meatballs, Philly style steaks, sausage, pizza toppings through farm-to-
table steaks and chops. Today, Devault Foods is focused on current trends and the future needs of the marketplace. Commitment to quality and excellence goes beyond industry standards and provides a platform to deliver exceptional products well into the future. For more information, please visit

Burger Brawl began as a neighborhood fundraiser for founders Rob and Maggie Wasserman’s children’s school, The William M. Meredith Elementary School, in South Philadelphia. Five years ago, their goal was to gather a few restaurant industry friends to create a small event at Fleisher Art Memorial that would eventually fund a new computer lab for Meredith. Burger Brawl soon outgrew Fleisher and in 2014 moved to the XFINITY Live! Complex. More than 3,000 people attended and more than 50 restaurants participated.
After funding one computer lab and two technology initiatives, Burger Brawl has set even higher goals. The Philadelphia Burger Brawl in addition to
still funding technology packages, the Burger Brawl has also partnered with The Fund for the School District of Philadelphia in helping to raise funds for Superintendent of Schools Dr. Hite’s initiative, “The Right Books” campaign.
For more information, please visit
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On National Sandwich Day, it seemed fitting that we would tell you about the Signature sandwich that we created for the Philly Cheese Steak and Food Fest. We were very gratified by the positive feedback that we received in person and via social media following the event. Today when we posted photos for #NationalSandwichDay , we were again gratified by requests for the recipe. So direct from Chef Ethan (photographed) and the Devault Foods Kitchen Magicians is the recipe for our Ribeye Steak with Wild Mushroom Escabeche and Raclette Fondue. Enjoy!

Wild Mushroom Escabeche
2# wild mushroom mix
1 cup sherry vinegar
¼ cup white wine vinegar
2 sprigs fresh Thyme
2 sprigs fresh Italian parsley
1 tablespoon brown sugar
3 cloves garlic, minced
2 garlic cloves, whole and smashed
½ small yellow onion, julienne
1 shallot, julienne
2 handfuls arugula
4 tablespoons olive oil
Salt and cracked black pepper to taste

Raclette Cheese Sauce
½ lb Raclette cheese, diced or shredded
¼ lb Fontina cheese, shredded
3 cups half and half
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
Salt to taste

To Serve:
4 italian rolls
4 portions Devault Ribeye Sliced Steak

Sriracha Hot Sauce

Mushroom Escabeche
1. Clean and slice mushrooms. Toss with picked thyme, whole smashed garlic clove, 2 T olive oil, salt and pepper. Preheat oven to 400F. Lay mushrooms out in one layer on sheet pan, roast for 10-15 minutes. Mushrooms should be browned and fragrant. Remove from oven and reserve.
2. In small saucepan, gently sweat onion, shallot, and minced garlic, in olive oil. Add sherry vinegar, white wine, and brown sugar. Reduce to ¼ original volume. Finished sauce should be thick but not syrupy.
3. Remove smashed garlic from mushrooms. Place mushrooms in mixining bowl and add reduction, remaining herbs, and arugala. Adjust seasoning with salt, fresh cracked black pepper, and olive oil. Mix well and reserve.

Raclette Cheese Sauce
1. In small saucepan, melt butter over low heat and add flour to make roux. Mix well with wooden spoon over medium-low heat until roux is consistency of wet sand, fragrance is reminiscent of popcorn, and color is blonde. Do not brown roux. Add half & half slowly, mixing with wooden spoon constantly so roux does not settle and burn.
2. Bring mixture to boil and reduce heat to low to thicken béchamel. Cook gently, stirring often, for approximately 20 minutes. Once thickened and the taste of raw flour is gone, add cheese and stir until smooth. Adjust seasoning with salt if desired. If sauce thickens too much, add half & half until desired consistency. Reserve.

To Serve
1. On flattop grill or cast iron pan, cook Devault Ribeye Sliced Steak and chop to desired consistency using spatula. Once cooked through, approx. 3 minutes, add to Italian roll.
2. Add wild mushroom escabeche and cheese sauce.
3. Top with Sriracha or other hot sauce if desired.
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At a time when political posturing and terrorist activities cause us to focus more on our differences, the Devault Foods family found a welcome and pleasant opportunity to spend time with the community focused on our common love for Philly foods.  In the shadow of Citizens Bank Park, the Philly Cheesesteak and Food Festival 2016 brought together chefs, restaurant owners, and food manufacturers to present some of the best Philly foods for an enthusiastic community.  Attendees came from local neighborhoods and we met some people from as far away as Virginia Beach.  It was a wonderful opportunity to share some delicious food, enjoy great music, and play some games.  We would like to acknowledge the fantastic job of the event organizers and the effort made by the Philadelphia Police Department who silently supported a community sharing a beautiful day.  Thank You!
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In this fourth installment, we honor the importance of transportation workers.  Transportation is an important element to our prosperity.  The workers of urban public transportation systems, regional rails, airlines and car services are responsible for getting people to work. The benefits provided by transportation workers, however, extends beyond those who use subways, trains, car service, air service and water taxis every day.  Mobility is central to our society.  In addition to getting workers to jobs, our transportation systems get food to stores, equipment to construction sites, and entertainment to theaters or stadiums.  The structure that enables this mobility is important but without the transportation workers who serve as the connective tissue to make it work smoothly, our society would be in a serious jam.

“The Kitchen Magician team felt that a fitting edible tribute should be classic and layered with flavor.” continues Brett Black “We offer a delicious meatball sub done in two different directions.” 
Classic Meatball Parmigiana
Devault Signature Beef Meatballs
Dom Pepino Spaghetti or Pizza Sauce
Mild Provolone Cheese, sliced
Hoagie or Sub Roll
Chicken Meatball with Rabe Parmigiana
Devault Signature Chicken Meatballs
2 bunches Broccoli Rabe
Mild Provolone Cheese, sliced
½  cup Olive Oil
4 cloves Minced Garlic
Red Pepper Flakes
Hoagie or Sub Roll
Optional:  Roasted Red Peppers
Classic Meatball Parmigiana
Sauté meatballs in olive oil or bake in 350 degree oven until cooked through
Heat Dom Pepino in a sauce pan.  Dom Pepino is a well-made, delicious prepared tomato sauce.  Don’t be fooled by the fact that it comes in a can.
Split rolls length wise but do not cut through.  You want to have a valley to hold the meatballs and sauce.
Place rolls onto a cookie sheet.
Toast rolls under a broiler or place into a pan to brown the opened portion of the rolls (then return rolls to the cookie sheet).  This will prevent the roll from getting too soggy with sauce.
Keep rolls on the cookie sheet.  Spoon a layer of sauce onto the toasted roll.  Place meatballs along the length of the roll.  Spoon another layer of sauce onto the meatballs.
Place a layer of sliced provolone cheese on top of the roll and meatballs.
Place cookie sheet under the broiler to melt the cheese.  Serve and Enjoy!

Chicken Rabe Parmigiana
Wash and remove the stems of the broccoli rabe.  Discard the stems.
Sauté minced garlic in olive oil and a pinch of red pepper flakes.  Season with salt and pepper.
When garlic begins to get translucent, add the broccoli rabe.  Cook greens, turning over a few times, until the greens are coated with oil and cook down.  When complete, remove the greens to a pan or dish.
Split rolls length wise but do not cut through.  Place rolls on a cookie sheet.
Toast rolls under a broiler or place into a pan and brown the opened portion of the roll (then return to the cookie sheet). This will prevent the roll from getting soggy.
Sauté the chicken meatballs in the same pan that the broccoli rabe was sautéed.  When cooked through, place meatballs on the roll.
Place broccoli rabe on top of the meatballs.  Spoon any olive oil and sautéed garlic on top.
Optional:  For an additional layer of flavor, you can add a few roasted red peppers on top of the broccoli rabe.
Place a layer of provolone cheese on top of the roll and meatballs.
Place cookie sheet under the broiler to melt the cheese.  Serve and Enjoy!
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The third in our series to honor American workers is the recipe for a dish that is great to make and take or to make and enjoy solo.  Enjoy!
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Upon getting information on the devastating impact of the floods in Baton Rouge, the Devault Foods family swept into action.
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The second recipe in our tribute to American Workers offers a simple slow-cooker option that delivers great taste.  Enjoy!
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Our Kitchen Magicians created a series of recipes to celebrate the dedication of American workers and to provide a delicious taste for the upcoming Labor Day Weekend.  Enjoy!
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The Devault Foods family is very pleased that we were able to help some of the flood victims in West Virginia with a few of our favorite meals.
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