Ourkitchenfall2015

OUR KITCHENFALL 2015 | A publication by PERFORMANCE Foodservice - Hickory

'Tis the 'SEA'son forseafood

Page 29seafood

OUR KITCHENOur Kitchen (ou-er kitch·en) nounA gathering place for friends and family; a place where memories are homemade and seasoned with love.

Welcome to the fall edition of Our Kitchen magazine.

Ahhhh, The Fall, My Favorite Time of the year. The summer is behind us and so too are all of those wonderfully light and

flavorful dishes that only the summer can bring.

Not to worry though! The Fall brings so many new opportunities to the table. For me, autumn brings thoughts of comfort foods and savory dishes

that bring me back home.

Dishes such as hearty slow braised stews, chowders of all manors, and slow roasted and braised meats are the staples of comfort food. Or take

a chef’s imagination to new heights with entrees such as seafood boils, warm and inviting potato dishes, rich flavorful gumbo, Étouffée, jambalaya

and creole dishes, where you can blend savory and spicy sausage with proteins such as pork, chicken and seafood that incorporate the flavors of

the earth.

This time of year, thoughts of roasted root vegetables, slow roasted beets, sweet potatoes, winter squash and pumpkins inspire my menus.

I also use mushrooms of all varieties, blended with garlic and onions and winter herbs and spices such as rosemary, thyme and fennel. The options are endless…dried beans in a savory broth or as a cassoulet, fava beans, braised greens, grains, pasta dishes, grits and polenta, dried fruits, apples,

pears, cherries and cranberries, walnuts, pecans and almonds.

What a great time of the year!Chef John McCracken

Performance Foodservice - Hickory

OUR FAMILY5 VETERAN SPOTLIGHT

David Allred served in the Navy for four years.

13 EMPLOYEE SPOTLIGHTLeonard Roseboro has been with the company for 23 years.

21 CUSTOMER SPOTLIGHTSal's is a family owned, authentic Italian restaurant located in Radford and Blacksburg, Virginia.

FOOD7 FOODS IN THE FALL

Fall is a great time of year to put different things on the menu!

15 FOOTBALL SEASONFootball season is upon us. Check out some ideas for your operation during this time!

19 2015 FOOD EXPOThis year's food show was a success! Check out all of the photos from this year's food show.

29 THE SEASON FOR SEAFOODWith the holiday months upon us, check out what seafood you can reel in!

33 HOLIDAY APPETIZERSServe up some new appetizers this holiday season.

what’s inside...FEATURE STORIES

VETERAN SPOTLIGHT

“You became one big, strong family. We were all there to

do the same thing.”

5 Our Kitchen | Fall 2015

David Allred has been in the food industry for 14 years, but before all of that he dedicated four years of his life to serving our country.

David served in the Navy from 1988 to 1992. He completed basic training in San Diego and soon after was commanded to Sasebo, Japan for two years on USS St. Louis.

“I wanted to join because I wanted to see and experience new things,” said David.

David served as an engineman and was in charge of operating, servicing and repairing internal combustion engines used to power ships, and most of the Navy’s small craft. While he was on the ship, the 300 Navy crew worked 6 hours on and 6 hours off constantly – no matter the time of day.

After serving two years in Japan, he was placed on the USS Frederick LST 1184. On this ship, he was part of a 13 ship amphibious task force that departed December 1 in 1990 for the Persian Gulf in support of Operation Desert Shield.

In 1991, David participated in Operation Sea Angel in Bangladesh. This task force helped those in need after a tropical cyclone ripped through Bangladesh which killed 140,000 people. David, along with his crew, brought

food and supplies to the ones in need.

David learned many life lessons in his four years of serving in the Navy.

“You became one big, strong family. We were all doing the same thing,” said David. “It taught me how to adapt and work

through things.”After the Navy, David joined the

foodservice industry. He started out as a driver and eventually got into sales with Sysco. After talking to Roma for over a year, David decided to join Performance’s team back in May of 2013. He currently works as Sales Representative for District 45 in the Raleigh area.

Although David is no longer in the Navy, he still carries the life lessons he learned.

“The Navy taught me how to present myself,” said David. “It taught me to be straight forward and always do what I say.”

This past year, David ran into an old friend in Key West, Florida. Theon Lloyd served next to David 27 years ago. It was the first time they had seen each other since 1988.

“When you go into the service, you have a new family,” said David. “You never forget each other no matter how long it has been.”

of sacrifice & service4 years

David Allred received this certificate from Operation Desert Storm from his commanding office on the USS Frederick LST 1184

7 Our Kitchen | Summer 20157 Our Kitchen | Fall 2015

What a great time of the year!Not only are the foods below

things that your customers crave, but, these also can be part of the most affordable dishes to prepare. The fall allows you to use lower cost products, do something unique with them, offer them on your menu at a value price and make great profits at the same time.

Products like our Empire’s Treasure PEI Black Mussels prepared in a savory tomato, garlic and fennel broth with herb grilled Italian Bread makes a great appetizer. Butternut Squash and Roasted Root Vegetables in a Spiced Curry Broth with Roasted Chicken, or our custom Boneless Country Short Ribs slow braised in

a rich brown sauce with mushrooms and onions add a new twist to your menu. Possibly add a steaming hot bowl of smoked sausage, shrimp and chicken gumbo over basmati rice. I could go on and on.

For you, our valued Performance Foodservice Partners, it is easy.

Visit our Web site for hundreds of recipes that will inspire you to get creative this fall.

Speak with your Performance Representative and ask about weekly recipes created by our Chefs and staff. Visit the Performance Foodservice Hickory Facebook Page.

“We are committed to your success."

#859737 | 10/1 lb.BLACK MUSSELS

#4008 | 1/35 lb.BUTTERNUT SQUASH

#466706 | 4/5 lb.PUD SHRIMP

#859737 | 10/1 lb.PORTOBELLO MUSHROOMS

A few fall favorites...

FALLinspiration

Shrimp & GritS recipe on pAGe 11


5 pounds boneless, skinless chicken breasts, diced in 1”x1” pieces 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground red pepper2 teaspoons Cajun spice blend6 tablespoons vegetable oil 4 pounds Smoked Kielbasa sausage, cut into 1/4-inch-thick slices 6 medium onions, chopped 3 large green peppers, chopped12 cloves garlic, chopped (about ¼ cup) ½ can (#10 size) diced tomatoes1 can tomato juice (46 oz. size)64 oz. chicken stock (made from base) *50/50 blend of white & brown roux to thicken 2 cups chopped green onions, 2 cups chopped fresh flat-leaf parsley, divided 2 lbs. frozen cut okra8 lbs. cooked long-grain white rice

Heat oil in a large pot over medium-high heat. Add the chicken, and cook about 5 minutes or until browned on all sides.

Add sausage and cook, stirring frequently, about 5 minutes or until browned. Add onion, bell pepper, and garlic, cook, stirring frequently, about 5 minutes.

Add broth, tomato juice, canned diced tomatoes, salt, ground red & black pepper and Cajun spice. Bring to a boil and thicken with a blend of white & brown roux to desired thickness. Remove from heat, stir in green onions, cut okra and chopped parsley.

Serve hot over cooked long grain white rice.

Chicken & Sausage Jambalaya

1.5 oz. Demi Glace Veal Sauce 2 oz. Portobello Mushrooms 1 oz. Heavy Whip Cream 0.5 oz. Mascarpone Cheese 2 oz. Arugula Lettuce 1 oz. Whole Peeled Shallots 0.5 fl oz. Extra Virgin Olive Oil 0.25 oz. Whole Peeled Garlic 3 oz. White Fingerling Potatoes 20 oz. Porterhouse Steak

Wash and cut fingerling potatoes in half. Season with salt and pepper and toss in olive oil. Place in a 350 degree oven on a baking sheet and roast until browned and tender.Wash portobello mushroom, remove gills, cut into slices, sauté with sliced shallots and garlic.Season beef porterhouse steak and grill or sear and cook to desired degree of doneness. Allow to rest for 3-5 minutes to bloom before serving.Heat demi-glace and hold.In a skillet, place heavy cream, heat just to a simmer, remove from the heat. Add mascarpone cheese and stir in well to blend. Season as desired.Quick sauté arugula and season. Hold to the side.Add roasted fingerling potatoes to the mushroom mixture.Place porterhouse steak to the center of a serving dish/platter. Top with demi-glace, roasted potato and mushroom mixture, sautéed arugula and finish with mascarpone cream.

Beef Porterhouse Steak


Stone Ground Grits Cake1 ea. yellow onion (small diced)1 tsp. fresh chopped garlic2 oz. clarified butter6 cups stone ground yellow grits2 gals. water1 lb. whole butter2 cups half & half

Savory Shrimp Gravy½ ea. small diced yellow onions2 oz. clarified butter2 Tbsp. roasted garlic concentrate2 Tbsp. shrimp base2 Tbsp. blackening spice mix½ gal water

4 ea. 21/25 black tiger shrimp, peeled & de-veined, tails on1 oz. small diced yellow onions¼ tsp. fresh chopped garlic½ oz. Short Julienne of Tasso Ham3 oz. Cajun shrimp gravy1 ea. stone ground grits cake½ tsp. fresh chopped chives1 tsp. brunoise tomatoes1 ea. herb, sprig of choice1 ea. scallion flower

To make stone ground grit cake:In a large sauce pot, over medium heat, place clarified butter.Add onions and sauté until tender.Add garlic and sauté lightly.Add water and bring to a boil.Add grits, reduce heat to low and stir constantly until grits are tender.Add butter and half and half and cook until all is incorporated well and grits are fully swelled and tender. Season accordingly with salt & pepper.Pour into greased hotel pans, approx. ¾ full and allow to cool in the refrig-erator stirring often to prevent skin from forming.When grits are fairly cooled and beginning to set up, stir in mixed chopped herbs until blended well and allow to finish cooling completely.Once cooled, cut out into cakes with small ring mold. Label, date & refrig-erate cut grit cakes until needed.

To make savory shrimp gravy:In a sauce pot, sauté onions in clarified butter. Add water and heat just to a boil. Add garlic, shrimp base and blackening seasoning and allow to simmer 8-10 minutes, stirring often.Temper and add brown roux to thicken base, cook over medium heat until sauce is thickened slightly.Cool in an ice bath with cool stick, label, date & refrigerate.

Place pre-made grit cake in the oven and heat to at least 145 degrees, when cake is almost at temp., begin next step.In a hot skillet, place a small amount of clarified butter and sauté diced onions until tender.Add shrimp and cook half way. Add julienne tasso ham & chopped garlic and lightly sauté. Add in shrimp gravy and heat to temp.Place heated grit cake to the center of plate. Place shrimp tails up around the grit cake. Drizzle sauce around the perimeter of plate.Place scallion flower and herb sprig to the center of grit cake.Sprinkle plate with chopped chives and brunoise tomatoes.

Shrimp & Grits

5 pounds 70/90 PUD shrimp - steamed, shocked & reserved2 tablespoons vegetable oil4 pounds smoked sausage, cut into 1/4-inch slices 4 medium onions, chopped 4 green bell peppers, chopped 1 head celery, cleaned & sliced 12 garlic cloves, minced (1/4 cup)2 tablespoons all purpose flour4 bay leaves 6 teaspoons Cajun seasoning 1 1/2 teaspoon dried thyme 5 teaspoons hot sauce64 oz. shrimp stock 1/2 cup gumbo file (ground sassafras) *Cajun brown roux used to thicken as desired2 cups chopped green onions 2 pounds frozen cut okra8 pounds cooked long grain white rice

Steam PUD shrimp until just cooked through (approx. 4 minutes). Place in ice water to shock, drain and reserved chilled until ready to add to base.Place vegetable oil in a large pot over medium heat. Add sausage and cook until lightly browned approx 5 minutes.Add onions, celery, peppers and garlic. Cook until tender, stirring often. Add all purpose flour to absorb excess oil as a pan roux. Gradually stir in shrimp stock; add all spices and hot sauce. Bring mixture to a boil, reduce heat, and simmer uncovered 30 minutes, stirring occasionally.Temper in brown roux to thicken as desired. Once thickened and roux has been cooked out, stir in cooked shrimp, okra and green onions; cook 5 minutes. Remove & discard bay leaves. Serve over hot rice.

Shrimp & Sausage Gumbo

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LEONARD ROSEBORO, NIGHT WAREHOUSE MANAGER

EMPLOYEE SPOTLIGHT

23 YEARS

There are not many people who can say they started from the bottom and worked their way all the way to the top, but one such person who can is Leonard Roseboro.

Leonard grew up in Lincolnton and moved to Virginia after receiving a job offer at Rich’s Foods as a selector. He learned the trade and got the opportunity to come home and do the same job at IFH in Hickory. He took this position of selector 23 years ago.

Leonard worked hard at his job and worked up to

Supervisor where he stayed for 6 years. He was then promoted to Night Warehouse Manager where he has been for the last 12 years.

As Night Warehouse Manager he leads over 80 people working to get the groceries out on time on a daily basis.

“I like the challenge,” said Leonard. “We try to be the best we can be.”

Over the years, Leonard has seen many changes in the work place. One such change was when IFH was bought by Performance Foodservice.

“We are growing and have become a lot bigger,” said Leonard.

With over 200 employees added in both Florence and Hickory’s warehouse, things have gotten a lot busier.

When Leonard isn’t working, he enjoys being outside and hunting with his family. He is in the process of moving back to Lincolnton where he will remain Night Warehouse Manager at Performance, but will be able to spend more time with his family who still lives in that area.

"I like the challenge. We try to be the best we can be.”


OURLOCATIONS

Performance Foodservice Hickory

Throughout the year we look at global food trends, fine dining food trends and even fast casual food trends, but it seems like the venerable sports bar often gets left in the dust. No, your Sunday watering hole isn’t serving cronuts, seaweed risotto or whole roast pigs (not a bad idea, actually), but the menu does evolve to meet consumer demand. So, with the start of football season, let’s take a look at some sports-bar-centric food trends.

TotchosStep aside, old favorite nachos (but not so far away

that we can’t reach for a chip in between plays). Enter totchos. Crispy, crunchy potato nuggets smothered in cheese, bacon, smoked meat, sour cream, chili, salsa, or any of your favorite nacho toppings are showing up on menus everywhere. Even Globe Life Park in Arlington, Texas, debuted The Holland “Hot Tot’Chos” named for Texas Rangers pitcher Derek Holland, featuring a

FOOD TRENDS FOR football season


mixture of tater tots, fajita meat, peppers, Buffalo sauce and a “mini Dutch oven” of spicy Hollandaise on Opening Day this year. The key to terrific totchos is layering—the ingredients need to be arranged so the tots don’t get soggy from all the delicious things on top. Some of the unique takes on this trend we’ve seen include:• Breakfast Totchos featuring

bacon, egg, cheese, salsa and avocado (serve it as an appetizer or at brunch!)

• Pizza Totchos smothered sauce, cheese and your choice of toppings

• Sloppy Totchos: yes, tater tots topped with Sloppy Joe mix.

• Hawaiian Totchos topped with cheese, pineapple and bacon

Burger ManiaBurger insanity has been

going strong for years and a recent Datassential study found that three out of four Americans consume at least one burger a week, plus there’s a burger on the menu at nearly half of all restaurants. In order to stand out, casual restaurants and bars are going outrageous with toppings.

Datessential reports that trending burger menu options include pretzel buns, smoked Gouda, bison patties, cranberries (paired with blue cheese, we hope!) and, of course, Sriracha.

Boston's Restaurant & Sports Bar’s Fall menu features a half-pound Pizzaburger—an Angus burger stuffed with bacon, mozzarella and pizza sauce, then topped with more pepperoni and mozzarella, wrapped in a crust and baked. It's served with seasoned

fries and pizza sauce, and of course, it's also available in a slider version.

Over the summer Hard Rock Café served up burgers geared to different geographic locations featuring toppings like an espresso rub and lava sauce, chipotle-jalapeno beans, pork schnitzel and sauerkraut, eggplant salad, and even, wait for it, haggis.

We’ve also seen burgers topped with pork belly, fried soft shell crabs, barbecue, mashed potatoes, mac and cheese, and, of course, peanut butter, bacon and bananas. We expect the flavors to keep coming with even more mix-and-match slider options and burgers made from meats other than beef.

DipsSure melted cheese, spinach-

artichoke and crab dip have always had their place on the menu, but the flavor options continue to evolve, often with an ethnic spin. The old Greek favorite hummus is becoming new again with additions like beets, coconut, Sriracha, even meats like roasted chicken or lamb. Restaurants are even serving hummus “pizza” appetizers featuring hummus spread on flatbread and topped with

cheese and/or assorted vegetables. Along with hummus, labneh, a thick made from strained Greek yogurt is also showing up more and more as customers look for healthy, protein-packed appetizer options.

Forget one-dip dishes that force consumers to choose. Restaurants are serving several dips in one shareable dish—hummus, yogurt dip and tabbouli; queso, guacamole and salsa, etc. You’ll also see more restaurants offering French fries and other “bites” like soft pretzel nuggets, raw and fried veggies with a long list of dips to choose from. Twists on the traditional French dip are also big—ever thought of serving a hot turkey sandwich with a side of cranberry salad dressing for dipping? How about an appetizer of grilled cheese sticks served with a ramekin of tomato bisque for dunking? This can even be applied to pizza—we love a vegetable-and-feta pie served with a side of Greek vinaigrette.

*FoodCentric.com

ORDER HERE

ONLINE ORDERING

CONTROL YOUR DATA YOUR WAY17 Our Kitchen | Fall 2015

In response to the consumer demand, restaurants have been turning to 3rd party online ordering services like, GrubHub, Seamless, Foodler and Eat24. These online ordering vendors offer exposure to a large group of potential customers however; the online ordering services come at a steep price to restaurant owners who are sacrificing a significant chunk of their revenue by paying a percentage of each sale.

Digital ordering from computers, tablets, and mobile phones is growing 300% faster than dine-in traffic.

Here is a breakdown of what a Restaurant Operator will pay with a 3rd party vendor:

GrubHub and Seamless charge an average 13.5% commission on every order. Lower rates are available, but it means lower placement in search results for the restaurant.

Eat24 takes 12.5% of restaurant’s net online sales.

When restaurants offer online ordering through their own site they are not required to pay any commissions. This allows restaurants to keep more of their revenue from each online sale rather than giving it away to third-party vendors in the form of commissions and miscellaneous fees.

DATA DRIVES BUSINESS! A restaurant using a 3rd party vendor may have the ability to extend a restaurant’s online reach, but they don’t provide the restaurant access to the customer data that they collect as consumers place orders through their platforms.

For Example: According to a Forbes report, GrubHub collects data on the behaviors of users placing more than 150,000 orders each day from nearly 29,000 restaurants. This wealth of information, however, isn’t shared with restaurant clients. While GrubHub CEO Matt Maloney has acknowledged the huge potential of this customer information for restaurants, Maloney says that restaurants aren’t willing to pay more for that data on top of the 13.5% commission rate. Without this data, there’s no way for restaurants to tell who their regular customers are, no way to customize their experience, and no way to reach out to them in the future.

So Control Your Data!If online ordering is run through the restaurant POS rather than a third-party vendor, restaurants can capture customers’ contact information. With this data, restaurants can run customized marketing campaigns and better understand their business overall.

Restaurant operators NEED to look for online ordering technologies that will ACCELERATE their business rather than exploit it.

Online ordering… a sweet deal for customers, but it’s not always the case for the operator.

ASK YOUR AREA

MANAGER FOR MORE INFO

www.menuetta.com


2015 FOOD EXPO

It takes heart to create culinary excellence

O

Familybusiness

Old world charm and ambiance is what you’ll feel the minute you walk in the door. Pair it with the most welcoming owner who makes everyone feel like family, and you will know you are in for a rare dining treat.

Giuseppe Pugliese, or as everyone calls him Joe, opened Sal’s Restaurant in Blacksburg, Virginia in February of 2009. Joe has brought good Italian tradition to the area, which is evident as guests arrive, are

called by name, hugged and steered towards a table to sit.

The walls are plastered with pictures of Italy, New York and family, the sounds of chatter from a family in the corner, while the strains of Frank Sinatra play in the background.

“It’s all about the customer. It’s our job to make sure they are happy,” Joe said. “Our service is top notch – the best in the area. I am proud of that.”


The family run restaurant prides itself on authentic Italian cuisine, and the menu is extensive. Appetizer selections are tempting including things like bruschetta, fried calamari, garlic knots or garlic bread. Entrees are served with fresh salads and bread. Of course, there is pasta galore, including spaghetti and linguine, eggplant parmigiana, fettuccine, lasagna, cannelloni, and fettuccine Alfredo.

Sal’s started out 37 years ago when Joe’s father and mother, Domenico and Teresa Pugliese, opened up the first Sal’s in Radford, in 1978. Joe was just five years old at the time.

"Growing up, I always wanted to go to work with my Father,” said Joe. “I was always watching and learning. I started washing dishes when I was 12 years old. By the time I was 15, I was the boss.”

The Pugliese family is originally from Naples, Italy and first moved to Brooklyn and opened a Sal’s Pizzeria there. To escape from the traffic and big city living, the Pugliese family moved down to Virginia and has been able to bring their traditional cuisine into the stomachs of many Virginians.

As Joe grew up, he knew that the restaurant business was for him. He went on to culinary school at French Culinary Institute in Manhattan.

Throughout the years, Joe would open and run three different restaurants before deciding to open another Sal’s in February of 2009. The menu has the same traditional recipes that Joe’s father started with all of those years ago.

“Everything is the same,”

said Joe. “I added a few things to make it my own, but the base of the recipe is the same.”

Sal’s has many regulars that come in as well as new faces. Since Virginia Tech is right down the road, football games and special college days bring in a crowd. Sal’s prides itself in being a family oriented atmosphere and being part of the community.

“We are a classical, traditional Italian pizzeria,” said Joe. “We want to keep a family atmosphere in here.”

Sal's is no stranger to

Performance Foodservice. They have been in business with Roma, Performance Foodservice's Italian brand since they opened in 1978.

"They have taken care of us," said Joe.

Joe continues to offer the same authentic Italian cuisine that generations before him have created. Sal's will remain the place to go for good Italian food and tradition with a family focused atmosphere.

" We are a traditional Italian pizzeria."

traditionCommitted to tradition and history, Roma products

deliver the authentic flavor and quality insisted upon by discerning operators and customers. With

60 years of experience in product consistency, development and distribution, Roma brands continue

to offer the best brands for the Italian and Italian-American foodservice industry.

PUTTING GREAT TASTING VALUE ON THE TABLETOP

Available NOW - only through Performance Foodservice

AVAILABLE NOW - ONLY THROUGH PERFORMANCE FOODSERVICE

27 Our Kitchen | Summer 2015

SAFETYat WORK PLACE

We take our safety seriously here at Performance Foodservice. We believe safety is everyone’s responsibility and work hard to make everyone aware of what we can do to decrease accidents at the work place.

An effective Accident Prevention Plan can achieve the following goals:

Effective involvement of each and every associate of the company, contractor and vendor in safety

Eliminate any and all hazards (current and potential) that expose or create risk of any nature

Reduce all work-related incidents resulting in injury or illness to associates or other people associated with our business operations

Reduce lost work days due to incidents resulting in injury or illness to any associate or other people or property damage from such incidents

Increase awareness of the overall safe operation

Increase associate morale by knowing their work environment is maintained as free as possible from any and all recognized hazards

Establish and maintain a company culture that is committed to workplace safety and health


27 Our Kitchen | Summer 2015

Our goal is to reduce frequency and severity of accidents by 20% in

all departments from the previous year.


Cooler weather, warm fires, twinkling lights and an incredible bounty of seafood for this special time of year can be found at Performance Foodservice in Hickory, NC. Seafood has always played an important role on a Fall and Winter menu and its versatility can be seen at any holiday gathering we attend. Have you seen what’s trending? Shrimp remains the most consumed seafood by Americans and a huge amount of scallops and lobster are consumed during this time of year. So take advantage of our premier brand, Bay Winds, because we’ve got a great story for you, your staff and guests and one you can be proud to tell. Sustainability, credibility and tight specs, that’s our Bay Winds brand of premium seafood. Maybe one of these recipes will work for you. Put it on a blackboard, offer at a party you’ve booked and see what happens!

The Island of Hokkaido is the largest and most Northern island in Japan. Situated along the coastlines of the Sea of Japan, Sea of Okhotsk and the Pacific Ocean near Russia, the warm Kuroshio current and the cold Oyashio current create one of the most prime, pristine, SUSTAINABLE, TRACEABLE fisheries on the globe. Bay Winds Wild caught 100% all-natural, dry, sashimi grade sea scallops are day-boat harvested. Our 12-14 count is incredibly sweet and uniform in size with no tri-polyphosphate.

Bay Winds Hokkaido Sea Scallops

Our seafood has a story to tell...

Bay Winds Maine Lobster

Bay Winds Lobster is harvested from the Gulf of Maine and brought to port in Prospect, Maine. The finest domestic lobsters come from Maine and it’s due to the water temperature. It’s cold! All-natural, these lobsters have a great firm texture, sweet flavor and mild taste. As a company, we promote sustainability and these are MSC (Marine Stewardship Council) certified sustainable. Lobster cakes, bisque, soups, chowders, bouillabaisse….the list is endless for lobster as an ingredient; it’s not just about the lobster tail in this “SEA”son!

The primitive Mangrove forests along the Pacific Coast of Ecuador in South America borders the blue freshwater ponds that are one of the habitats for Bay Winds All Natural White Shrimp. Panaeus Vannamei or Vannamei Whites are globally the most popular of all shrimp. They are sustainable, farm-raised, all-natural shrimp with no tri-polyphosphate so you get a clean taste and a shrimp with a firm but tender bite. Whether you use raw, shell-on or off, peeled, tail-on or off, cooked, we think shrimp rules this time of year.

Bay Winds Shrimp

holidayappetizers

[quick & easy holiday appetizers]


Appetizers and Hors d’oeuvres are important menu segments all 12 months of the year, but they are most vital to driving restaurant and catering profits through December and January. Groups of all sizes and budgets are looking to get out together over the holidays and they are usually conditioned to want to order some starters before their meal. Here are a few reasons to increase your appetizer and hors d’oeuvres options for the months of December, January and February. ImpulseWhether it’s a catered event that you planned and have on the books or just a large group that made a reservation the same day, appetizers are usually an impulse buy. Having a few additional options on the regular menu and on the catering menu is always a good idea through Valentine’s Day. ConvenienceNot all appetizers and hors d’oeuvres need to be scratch made in your kitchen. Performance Foodservice has a tremendous line of value added options under our Ridgecrest appetizer line. With options spanning Spanakopita, Crab Rangoons, Beef Tenderloin En Croute and Mini Crab Cakes, you're sure to find an option for your operation. These options have handmade quality and appeal without the time and labor investment that go into scratch making hors d’oeuvres. ProfitThe appetizer and hors d’oeuvres segment is hugely profitable for restaurant and caterers. Selling these items by the piece is the best way to sell them for the optimal amount of profit.

OpportunitiesHaving a robust hors d’oeuvres menu opens your business up to more opportunities to earn holiday business. Many groups and organizations have minimal budgets for holiday gatherings. A strong hors d’oeuvres selection gives

people the option to have a “hors d’oeuvres” or “cocktail” party. These types of functions offer a lot of perceived value to your customers and their guests. Offsite OptionsAppetizers and hors d’oeuvres usually travel very well in to-go packaging. This offers another revenue stream for your business and minimizes your expense. If you offer hors d’oeuvres packages to-go on trays or in disposable packaging, it enhances your revenue and minimizes your expense because you won't have to travel to or staff an offsite fully catered event! And, it provides another option to customers who want to enjoy your creations during the holiday season, but who don't have the budget for full catering.

Stuffed MushroomsYou might have forgotten about these easy, utterly poppable appetizers, but we have some fresh flavors your customers will love. Plus they are easy to put together and inexpensive!

Place Roma Pinched Italian Sausage, Raffinato Grated Parmesan, Italian bread crumbs and melted butter in a food processor for a savory stuffing.

Defrost Empire's Treasure Crab Cakes, stuff mushrooms, and top with West Creek Barbecue Sauce for a zesty filler.

Combine Bacio Cheese, Diced Roma Prosciutto, salt, peppers and chopped basil for a third option.

Preheat oven to 350 degrees. Stuff mushrooms, then bake for 8-10 minutes or until browned.

Mediterranean SkewersA few colorful ingredients create some festive and flavorful hors d'oeuvres. Both variations cost less than $0.30 per skewer!

Tortellini Skewers

Layer Roma Tri-Color Tortellini, Luigi Pepperoni, Bacio Cheese and grape tomatoes.

Greek SkewersUse Roma Greek Feta Cheese, a slice of cucumber tossed in olive oil, lemon juice, and oregano, a grape tomato and a kalamata olive stuffed into half a Roma Pepperoncini.

Braveheart Beef Philly Roll

Easy to throw together and big on flavor for meat lovers.

1 Ultimo Pizza Crust 1 Braveheart Beef Skirt SteakBacio CheeseOnionsPeppersOil

Defrost the pizza shell. Preheat oven to 350 degrees. Once defrosted, square and cut shell into three strips. Cut skirt steak into strips and sauté with onion and pepper. Season to taste and allow to cool. Roll out the dough and place the beef and cheese in the center. Fold the dough over and seal edges. Bake for 12 to 15 minutes. Remove from oven, brush with oil, cut and serve.

WE BELIEVE IN

PASSIONLOYALTY& PIZZA

We share your passion. We value your loyalty. We live for pizza.

See for yourself.Let us show you how Bacio can make your delicious pizza even better. Sign up today for a free demonstration. We’ll provide complimentary Bacio cheese to try on your pizzas in your ovens so you can see and taste the difference.

For a free demonstration, call 855-BACIO85 (855-222-4685) or visit BacioCheese.com.

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DIAMOND

MONTHLY REWARD

$0.06/lb.

$0.12/lb.

$0.18/lb.

MARKETING SUPPORT

Special member only rate

$400/year and special member only rate

$800/year and special member only rate

TO QUALIFY

Enroll in the Gold Club

Purchase 325 lbs. or more per week for 6 months

Purchase 650 lbs. or more per week for 6 months

*For owners with multiple restaurants, quantities for all locations will be combined to determine tier.

a cut aboveExtraordinary

Our exclusive PathProven™ food trace technology is used to not only establish a link between an animal and each cut of meat, but also to genetically ensure that our beef is the highest quality and provides the best possible eating experience.

Our facilities use a slower line production with a focus on craftsmanship, ensuring a premium ¼ inch trim specification, a more consistent product, and higher yields in the kitchen.

All cattle raised for the Braveheart program are sourced from the Midwest within 200 miles of the pack facility to reduce both stress on the animals and the carbon footprint on our environment.

Braveheart cattle are raised humanely, and are much smaller than the industry average.In addition, to prevent heat stress on the animal, cattle come from the Midwest–no further south than Kansas.

Braveheart cattle are fed a vegetarian diet only and finished on corn for superior flavor and tenderness.No animal by-products are used in the feed process.

Braveheart beef is the premier angus beef program in the country and is only available through Performance Foodservice.

BraveheartFoods.com

Available exclusively from

1 AUSTIN BLUES SMOKED CENTER-CUT PORK LOIN

10 SLICES HORMEL BACON 1 1 CUP BARBECUE SAUCE APPLE OR PINEAPPLE SLICES 1. Wrap bacon slices vertically around thawed pork

loin; do not overlap bacon. Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck loose ends of bacon under string. Place on a rack in a roasting pan, tucked-bacon side down.

2. Roast on rack for 25-30 minutes, remove from rack. 3. Leave the browned juices in pan. 4. Add barbecue sauce and any kind of fruit (apples

and pineapple work well) and bring to simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 minutes.

5. Remove strings, carve pork, top with sauce, and serve.

Egg nog is a great way to show yourcustomers that you have holiday spirit. Eggnog is a traditional dairy based wintertimebeverage flavored with cream, egg yolks, anda pinch of nutmeg. Serve in a large punchbowl with old fashioned punch glasses for anostalgic feel or even use in a beveragefountain as an eye catching display. Egg nogcan be served right out of the container or itcan be mixed with rum, brandy, or sherry asa festive bar drink. There are so manypossibilities – just don’t forget to toast yourneighbor!

Egg Nog

Special Order, In & Out, with48 Hours Notice

Add rich and creamy Sealtest® Egg NogTo your Holiday!

- Shelf life of 22 days from the date of packItem# Description Pack MFG#188 Traditional Egg Nog 9/1 qt 100199

Jeff Humphries 704-953-4096Tate Harris 704-649-4041Brian Berwald 803-682-2277

Available for the Holidays starting the

first week of November


Egg Nog








Egg Nog








Egg Nog








Egg Nog







OVER 100 YEAR CASSONE TRADITION!

Quality you can Taste!

Performance E&S Direct is your one-stop shop for all the equipment,

tableware, cookware and smallwares you need to make your operation run

smoothly.

www.EandSPerformance.com

Recipes and more at belgioioso.com rBST Free* | Gluten Free | All-Natural*No significant difference has been found in milk from cows treated with artificial hormones.

Ourkitchenfall2015

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