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Sunshine Provisions Plans for Further Growth in Florida

The South Florida-grown purveyor of premium meats and gourmet goods was established in 2015.

Entrepreneurs and business partners Michael Saperstein and Evan David opened Sunshine Provisions with a mission to source high-end meats, seafood, and other goods for the finest chef-driven restaurants in South Florida. With a wealth of experience in the restaurant industry, the duo’s expertise proved invaluable, with Saperstein, in particular, being a highly-regarded chef in his own right, primarily at the popular Rebel House restaurant and bar in Boca Raton.

“Mike and I saw an opportunity for a meat and gourmet food purveyor that was built around the customer and their needs, regardless of whether that was a restaurant or a home chef looking for the best product they could get their hands on,” says David of those early days.

Eight years later, Sunshine Provisions has gained the trust of many award-winning restaurants and food enthusiasts in South Florida. It had established itself as a top-notch delivery service for premium goods directly to consumers. The company’s reputation had grown so much that it was considered one of the most reliable suppliers in the area. Come 2024, the Deerfield Beach-based firm had plans to expand its service area to other regions in Florida. Moreover, it aimed to provide express delivery services to households across the United States, further expanding its reach.

Sunshine Provisions has established itself as a leader in the industry, boasting a prestigious certification as a USDA purveyor. This 15,000-square-foot state-of-the-art facility houses a burger and sausage lab, a dry-age room, and a team of former chefs and butchers who handle day-to-day operations. According to Saperstein, the company adheres to strict standards that ensure meticulous maintenance of high safety, integrity, and quality levels. Additionally, Sunshine Provisions has a dedicated quality control staff member who systematically checks various stages of production, from sourcing to packaging, to guarantee that all products meet the company’s highest criteria. Sunshine Provisions has raised the bar in its field with its proprietary internal protocols, which ensure that only the freshest products make it to its clients.

At Sunshine, Saperstein’s culinary expertise has earned him a nomination for the James Beard Award as a “Rising Chef.” He collaborates closely with chefs and restaurateurs to create customized cuts, flavor blends, and other unique products for each restaurant. Clients often seek his advice on what to order based on their intended use. Saperstein explains, 

“I’ll have a chef who wants a short rib to make a dish and perhaps use the bones for another dish, but I’ll explain that short rib bones don’t deliver the way you want them to and guide them to order marrow bones instead. It’s more economical and the product is better for that particular use.” 

This personalized approach to customer service has helped him retain loyal clients who keep returning for more.

At the Sunshine Provisions headquarters, 40 employees work diligently to create, cut, package, and distribute high-end inventory worth over $1 million on average. The company caters to the needs of some of the most acclaimed chefs and restaurants in the region, providing custom-cut steaks and chops for One Hotel and Chef Brad Kilgore at the Arlo, specialty burgers for Ted’s and Blue Collar, and Australian and Domestic Wagyu for chefs like Jeremy Ford and Michael Pirolo. They also offer an extensive selection of top-tier cheeses, salumi, and specialty Asian and Mediterranean dry goods, as well as high-end stocked products such as Umami White Dry Aged Beef, 15+ different types of burger blends, and an array of premium house-made sausages including duck, foie gras, and truffle and date sausage, as well as a Wagyu cheeseburger sausage.

In early 2024, Sunshine Provisions plans to introduce its White Gold Label line, which will include domestic Black Angus upper Choice and Prime beef and premium heritage all-natural Duroc pork raised according to Heluka™ guidelines to ensure maximum quality and purity. The company is also set to expand its services to the west, covering Naples and south into the Florida Keys, which promises growth in the upcoming year.

“We are constantly receiving inquiries from restaurants throughout the state, yet we believe that by expanding slowly and organically, we can continue to deliver the highest quality product and exceptional service,” David says.

Sunshine Provisions has launched a new country-wide consumer service that will excite foodies. The service offers express delivery to 50 states across the continental U.S. and provides the same products available to top-tier restaurants. The service also offers bundled packages and subscriptions. With this new service, home chefs can elevate their culinary game with premium meats, seafood, and other high-quality goods. The packages available include All Grass All The Time, which comprises an assortment of premium grass-fed offerings; Surf & Turf, which features the freshest selections from land and sea; and It’s Burger Time, which includes award-winning burger patties and more.

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Drew Limsky

Drew Limsky

Editor-in-Chief

BIOGRAPHY

Drew Limsky joined Lifestyle Media Group in August 2020 as Editor-in-Chief of South Florida Business & Wealth. His first issue of SFBW, October 2020, heralded a reimagined structure, with new content categories and a slew of fresh visual themes. “As sort of a cross between Forbes and Robb Report, with a dash of GQ and Vogue,” Limsky says, “SFBW reflects South Florida’s increasingly sophisticated and dynamic business and cultural landscape.”

Limsky, an avid traveler, swimmer and film buff who holds a law degree and Ph.D. from New York University, likes to say, “I’m a doctor, but I can’t operate—except on your brand.” He wrote his dissertation on the nonfiction work of Joan Didion. Prior to that, Limsky received his B.A. in English, summa cum laude, from Emory University and earned his M.A. in literature at American University in connection with a Masters Scholar Award fellowship.

Limsky came to SFBW at the apex of a storied career in journalism and publishing that includes six previous lead editorial roles, including for some of the world’s best-known brands. He served as global editor-in-chief of Lexus magazine, founding editor-in-chief of custom lifestyle magazines for Cadillac and Holland America Line, and was the founding editor-in-chief of Modern Luxury Interiors South Florida. He also was the executive editor for B2B magazines for Acura and Honda Financial Services, and he served as travel editor for Conde Nast. Magazines under Limsky’s editorship have garnered more than 75 industry awards.

He has also written for many of the country’s top newspapers and magazines, including The New York Times, Washington Post, Los Angeles Times, Miami Herald, Boston Globe, USA Today, Worth, Robb Report, Afar, Time Out New York, National Geographic Traveler, Men’s Journal, Ritz-Carlton, Elite Traveler, Florida Design, Metropolis and Architectural Digest Mexico. His other clients have included Four Seasons, Acqualina Resort & Residences, Yahoo!, American Airlines, Wynn, Douglas Elliman and Corcoran. As an adjunct assistant professor, Limsky has taught journalism, film and creative writing at the City University of New York, Pace University, American University and other colleges.