Issuu

valentine’s day | lent edition

c i l r a G n o b r u o B ! p o h C k w a h a m To Page 6

| Foodservice Solutions Magazine | Issue ten 2025 | martinbros.com

Tuscan Chicken Pasta 4 each

As needed As needed As needed 8 oz 1/2 cup 3 Tbsp 1 cup 6 cups 2-1/2 cups 1 Tbsp 1 cup

Wayne Farms Platinum Harvest Marinated Boneless Skinless Chicken Breast – 6 oz (977420) Olive Oil Salt Pepper Cortona Spaghetti – 10 in (480780), prepared Butter WPS Fresh Minced Garlic (391020) Roland Sun-Dried Tomato Strips (561010) Spinach (361170) Heavy Cream McCormick Italian Seasoning (472721) Lactalis Galbani Shaved Parmesan (907801)

PREP | Brush chicken with olive oil, season with salt and pepper and cook until internal temperature is 165°F. In large sauté pan, melt butter over medium-high heat. Add garlic. Sauté for 1 minute. Add tomato strips and spinach. Wilt spinach. Add cream and Italian seasoning. Bring to a simmer. Simmer for 2-3 minutes or until sauce starts to thicken. Adjust flavor with salt and pepper. Serve chicken over spaghetti with sauce. Garnish with parmesan. YIELD | 4

PLATINUM HARVEST BONELESS SKINLESS MARINATED CHICKEN BREAST (977420 – 26/6 oz)

SPAGHETTI – 10 IN (480780 – 2/10 lb)

Heartfelt Ideas for Valentine’s Day saturday, February 14

SUN-DRIED TOMATO STRIPS (561010 – 2/2.5 lb) Feature a dark red color, sweet, intense taste and chewy texture.

ITALIAN SEASONING (472721 – 1/6.25 oz) Aromatic and flowery tones come from the rosemary and savory while sage smoothes it out with an earthy base. Italian Seasoning is a blend of marjoram, thyme, rosemary, savory, sage, oregano and basil.

SHAVED PARMESAN (907801 – 1/5 lb)

Martin Bros. Distributing

! t h g i n e t a d r o f Perfect

Cost $3.48 Sell $13.99 Try our NEW Tuscan Chicken! #italy #valentine #tuscan #pasta

potential profit $10.51

dish! | martinbros.com | 3

chicken 4 each As needed As needed As needed

Wayne Farms Naturelle Chicken Breast – 7 oz (978398) Olive Oil Salt Pepper

PREP | Brush chicken with olive oil, season with salt and pepper and cook until internal temperature is 165°F. YIELD | 4

Sauce 1/4 cup 1-1/2 cups 12 oz 6 cups 1-1/2 cups 1-1/2 cups 1 Tbsp As needed As needed

Mushroom

Spinach Chicken

Butter Diced Yellow Onion (380718) Basciani Thick Sliced Mushrooms (360940) Spinach (361170) Capital City Grape Tomatoes (362070), halved Heavy Cream McCormick Granulated Garlic (472321) Salt Pepper

PREP | In large sauté pan, melt butter over medium-high heat. Add onion. Sauté until tender. Add mushrooms and spinach. Wilt spinach. Add remaining ingredients. Bring to a simmer. Simmer until smooth and thickened. YIELD | 4

Creamy Risotto 1/4 cup 1/2 cup 1 cup 1/3 cup 5 cups 1/2 cup 1/2 cup As needed As needed

Butter Diced Yellow Onion (380718) Roland Arborio Rice (471001) White Wine Chicken Stock made from Custom Culinary Master’s Touch Chicken Base (501610) Heavy Cream Sartori Grated Parmesan Cheese (902071) Salt Pepper

PREP | In large sauté pan, melt butter over medium-high heat. Add onion. Sauté until tender. Add rice. Cook additional 2-3 minutes, stirring to avoid burning. Add wine. Mix well. Add chicken stock 1-2 cups at a time. Continue to simmer until absorbed. Continue to add chicken stock until all is added in and absorbed. Add heavy cream and parmesan cheese. Stir. Adjust flavor with salt and pepper. YIELD | 4

Cost $4.72 Sell $15.99

potential profit $11.27

Steve Tiezzi,

Martin Bros. Corporate Chef

NATURELLE MARINATED CHICKEN BREAST – 7 OZ (978398 – 1/10 lb) Hand-deboned, solid, skinless, extra-tender breast fillets marinated with an all-natural process and flattened to ensure even, consistent cooking.

CHEF STEVE TIEZZI Martin Bros. Culinary

otto… s i r e v lo e w y Find out wihsotto deserves our and why r tention! love and at

GRANULATED GARLIC (472321 – 1/26 oz) Use in pasta sauces, stews and soups. Mix with oil and vinegar and Italian spices to make salad dressing.

for video!

youtube.com/martinbrosdist

ARBORIO RICE (471001 – 1/11 lb) A short grain rice with a high starch content that yields the distinctive, creamy texture of risotto. Imported from Italy.

with Creamy Risotto

MASTER’S TOUCH CHICKEN BASE (501610 – 6/1 lb) A meat-first chicken base that delivers savory chicken flavor with well-rounded vegetable notes.

dish! | martinbros.com | 5

Bourbon

Tomahawk Chop 1 each As needed As needed

Beeler’s Tomahawk Pork Chop (935080) Salt Pepper

PREP | Salt and pepper pork chop. Grill/cook until internal temperature reaches 145°F. DO NOT overcook.

Chop

Garlic

with

Tomahawk

Teriyaki

Sautéed Brussels

Shrimp,

Sprouts &

Parmesan Ranch Hashbrowns

YIELD | 1

Bourbon Garlic Sauce 2 Tbsp 3 Tbsp 1/4 cup 1-1/2 cups 2 Tbsp 2 tsp 3 Tbsp

Butter WPS Fresh Minced Garlic (391020) Bourbon Heavy Cream Kraft Heinz Grey Poupon Dijon Mustard (560212) Kraft Heinz Worcestershire Sauce (345309) Brown Sugar

PREP | In saucepan, melt butter over medium-high heat. Add garlic. Sauté for 1 minute. Add bourbon. Reduce by half. Add remaining ingredients. Simmer until thickens.

SAUCE CRAFT TERIYAKI SAUCE (430585 – 2/1 gal) A multi-dimensional teriyaki taste crafted from traditional soy sauce kicked up with bright hints of ginger, garlic and onion.

YIELD | 4

Teriyaki Shrimp 5 oz

2 oz

King & Prince Mrs. Friday’s Tempura Battered Tail-Off Shrimp – 32/42 ct (923185), prepared Ventura Sauce Craft Teriyaki Sauce (430585), heated

PREP | Toss shrimp with sauce. YIELD | 1

Sautéed Brussels Sprouts 2 lb 2 cups As needed As needed As needed

Brussels Sprouts (346278) Capital City Grape Tomatoes (362070), halved Olive Oil Salt Pepper

PREP | In sauté pan over medium-high heat, heat oil. Add brussels sprouts. Sauté until start to soften. Add tomatoes. Continue to cook until tomatoes blister. Season with salt and pepper. YIELD | 8

uŁéed a s e th to s e to a m Adding to ls Sprouts adds a sweetness r! Brusse ess as well as great colo and juicin 6|

Cost $13.89 Sell $33.99

potential profit $20.10

Parmesan Ranch Hashbrowns 1 carton 4 liters 4 oz 1/4-1/2 cup 1-1/2 cups

BLASTED RANCH SEASONING (562650 – 6/16 oz)

Basic American Shredded Potato Cheese Bake (602710) Water, boiling Unsalted Butter Hidden Valley Ranch Blasted Ranch Seasoning (562650) Sartori Grated Parmesan Cheese (902071)

PREP | Preheat oven to 400°F. In a deep fullsize steamtable pan, combine boiling water and unsalted butter. Stir in sauce mix from potato cheese bake and ranch seasoning until dissolved. Add potato shreds from potato cheese bake and parmesan cheese. Stir. Bake for 30 minutes. YIELD | 28-30

MRS. FRIDAY’S TEMPURA BATTERED TAIL-OFF SHRIMP – 32/42 CT (923185 – 4/2.5 lb) Light, airy and perfectly crisp for a delicate crunch that lets shrimp shine. Inspired by classic Asian tempura, this premium batter creates a beautiful golden finish that holds up to saucing, tossing or dipping. Bake or fry for a consistent, labor-saving win every time.

TOMAHAWK PORK CHOP (935080 – 10/12-18 oz)

SHREDDED POTATO CHEESE BAKE (602710 – 6/34 oz) A creamy cheddar cheese sauce with hearty potato shreds. GREY POUPON DIJON MUSTARD (560212 – 1/48 oz) Made from robust #1 grade mustard seeds, the finest wine and a unique blend of invigorating spices. Adds bold appeal to any dish. Great on the table to add flair to a sandwich or burger. Also works well as a back of house ingredient.

Show Them With a Tomahawk Chop + Teriyaki Shrimp for an Extra Kick!

WORCESTERSHIRE SAUCE (345309 – 4/1 gal) A traditional British sauce with rich, piquant flavor, dark brown color and thin consistency. Can be used as a table condiment or as an ingredient in cooking.

dish! | martinbros.com | 7

Strawberry Trifle 2 slices As needed 1/2 cup As needed

Sara Lee Strawberry Angel Food Cake (965965), cut up Rich’s On Top Whipped Topping (988060) Lyons Strawberry Dessert Topping (771100) Kerry DaVinci White Chocolate Sauce (733180)

PREP | Using a clear trifle/parfait glass, layer ingredients. YIELD | 1

t ’ n s i t r se s e d s i h T ! e l f i r t merely a ! y l ve o L y rr e B s ’ t I

ON TOP ORIGINAL WHIPPED TOPPING (988060 – 12/16 oz) Pre-whipped topping with a light, creamy texture. Top, fill or layer hot and cold applications. Packaged in pastry bags with decorator tips and easy-open seals.

STRAWBERRY ANGEL FOOD CAKE (965965 – 6/8 in) Round bundt cake. No fat or cholesterol.

DAVINCI WHITE CHOCOLATE SAUCE (733180 – 6/.5 gal) Creamy white chocolate flavor, smooth texture and no high fructose corn syrup. Use for topping or mixing in a range of applications from drinks to desserts.

STRAWBERRY DESSERT TOPPING (771100 – 6/#5) Sliced strawberries blended with a special slurry sauce. Excellent piece identity and a high fruit content.

Cost $1.75 Sell $6.99

potential profit $5.24 8|

Brownie Blast Sundae 2 scoops 2x2 in 2x2 in As needed

MELLOW HOT FUDGE (771130 – 6/10 lb) Made with premium imported cocoas and dairy ingredients for traditional sundaes and the most elegant chocolate desserts.

As needed

Blue Bunny Chocolate Brownie Extreme Ice Cream (990310) General Mills Pillsbury Baked Chocolate Chip Blondie (904795), halved General Mills Pillsbury Baked Brownies (904825), halved Lyons Mellow Hot Fudge (771130) Rich’s On Top Whipped Topping (988060)

PREP | Using a clear glass, arrange ingredients YIELD | Shareable

CHOCOLATE BROWNIE EXTREME ICE CREAM (990310 – 1/3 gal) Rich chocolate ice cream with lots of chewy chocolate brownie pieces.

Cost $2.89 Sell $9.99

PILLSBURY BAKED CHOCOLATE CHIP BLONDIE (904795 – 3/66.67 oz) Chewy, light texture with brown sugar, vanilla and subtle dairy notes. Individually packed half sheet trays lined with parchment for easy release and serving. Simply slice from frozen, thaw and serve for a versatile and customizable dessert.

potential profit $7.10

e th r o f A Dessert ! s r ve o L e Chocolat

PILLSBURY BAKED BROWNIES (904825 – 3/67.8 oz) Brownies with a rich chocolate flavor in a half sheet size that have been pre-baked and frozen. Thaw and serve format allows for easy back of house preparation and low labor.

dish! | martinbros.com | 9

Lobster Seafood Egg Rolls 2 Tbsp 1 Tbsp 1 Tbsp 5 cups 1/4 cup 1/4 cup 2 Tbsp 1 lb As needed 12 each As needed

Olive Oil WPS Fresh Minced Garlic (391020) WPS Fresh Ginger (391014), grated Shredded Cabbage Mix (380268) Green Onion (361010), chopped Conagra La Choy Soy Sauce (560980) Roland Toasted Sesame Oil (621161) King & Prince Lobster Sensations (922070) Salt Schwan’s Twin Marquis Egg Roll Wrapper (900838) Dipping Sauce

PREP | In large sauté pan, heat olive oil over medium high heat. Add garlic and ginger. Sauté for 1 minute. Add cabbage mix. Cook until cabbage is cooked. Add green onion, soy sauce and sesame oil. Continue to cook an additional 2-3 minutes or until most liquid is absorbed. Toss in Lobster Sensations. Adjust flavor with salt. To roll egg rolls, place enough filling onto bottom 1/3 of wrapper without over stuffing. Bring bottom edge over filling. Fold in sides. Continue to roll. Wet fingers to seal top. Set aside until ready to fry and serve. Deep fry until golden and crispy at 350°F for approximately 2-4 minutes. Serve with a dipping sauce.

Lobster S e a f o o d

Cost $2.96 Sell $8.99

potential profit $6.03

YIELD | 6 servings (2 per serving)

LA CHOY SOY SAUCE (560980 – 4/1 gal) A full-bodied, savory flavor that makes it ideal for seasoning meats, vegetables, soups and gravies as well as Oriental dishes. Also adds a delightful touch to a variety of other recipes.

Seafood Ideas for Lent Wednesday, February 18 – Thursday, April 2

10 |

egg rolls TOASTED SESAME OIL (621161 – 1/56.1 oz) Made from toasted, white sesame seeds. It has a dark, amber color and has a distinct, nutlike, aromatic flavor. Because of its strong flavor, it is used primarily as a flavoring element.

Scott Fadden,

Martin Bros. Corporate Chef

LOBSTER SENSATIONS (922070 – 6/2 lb) Lobster is the first ingredient of this rich, delicious, versatile and affordable blend of North Atlantic lobster meat and premium seafood. Use it in both hot and cold applications anywhere on the menu – at breakfast, lunch and dinner for specials and late night on or off premises

TWIN MARQUIS EGG ROLL WRAPPER (900838 – 10/32 oz) Thick 7-inch square flour wrapper for egg rolls that fry up to crispy perfection. Create custom egg roll flavors for your menu.

CHEF SCOTT FADDEN Martin Bros. Culinary

Stop, drop and roll! a e k a m to w o h See ng i k a m y b t n e statem signature your own egg rolls!

for video!

youtube.com/martinbrosdist

dish! | martinbros.com | 11

Seafood Bisque with Shrimp 1 package As needed As needed 8 each

Kraft Heinz True Soups Seafood Bisque (946010), prepared Aqua Star Cooked Peeled & Deveined Tail-On Shrimp – 16/20 ct (924358) Parsley (361160), chopped Baker Boy Brown & Serve Garlic Breadstick (998255), prepared

PREP | Garnish bisque with shrimp and parsley and serve with breadstick. YIELD | 8

TRUE SOUPS SEAFOOD BISQUE (946010 – 4/4 lb) Tender morsels of langostino simmered in a rich seafood velouté with onion, shallot, carrot, celery and spices embellished with sherry, sweet cream and snipped chives.

BROWN & SERVE GARLIC BREADSTICK (998255 – 1/144 ct) 7-inch white breadsticks coated with signature garlic smear. Ready to thaw and bake for a soft crumb and bite.

Cost $3.74 Sell $8.99

potential profit $5.25

12 |

t n e m e t a t S a e k Ma ! p m i r with Sh

! p u t i Wrap

Shrimp Avocado Wrap 4 oz

1 each 1-1/2 oz 1 oz 2 each 3-4 slices 5 oz As needed

King & Prince Mrs. Friday’s Panko Crusted Tail-Off Shrimp – 26/34 ct (923175), prepared Catallia Pressed Flour Tortilla – 12 in (949990), heated Ken’s Avocado Ranch Dressing (632520) Shredded Lettuce (360730) Tomato Slices (348109) Capital City Hass Avocado (375060) Lamb Weston Colossal Crisp Regular Cut Fry – 5/16 in (965925), prepared McCormick Seasoning

PREP | Season prepared fries. Build wrap, cut in half and serve with seasoned fries. YIELD | 1

MRS. FRIDAY’S PANKO CRUSTED TAIL-OFF SHRIMP (923175 – 4/2.5 lb) Coated in authentic, traditional Japanese Panko breadcrumbs for a hearty crunch and firm bite. The light, crispy breading is perfect for holding sauces and adding satisfying texture to any dish. Flexible to bake or fry, these shrimp bring ease, consistency and wide menu appeal.

PRESSED FLOUR TORTILLA – 12 IN (949990 – 8/12 ct) The perfect tortilla for applications that demand more volume, such as jumbo burritos, pinwheels, sandwich wraps and taco salad shells.

COLOSSAL CRISP REGULAR CUT FRIES – 5/16 IN (965925 – 6/5 lb) Crispy up to 30 minutes with extra batter for maximum crispiness on the outside and fluffy potato inside. Deliciously crispy whether eaten on a plate in your restaurant or through takeout and delivery. This versatile fry provides the appeal of a thicker cut but with more servings per case and shorter cook times.

AVOCADO RANCH DRESSING (632520 – 2/1 gal) Made with a blend of creamy avocados, Southwest spices, zesty lime juice and classic ranch dressing to provide a burst of flavor in every bite. This versatile dressing can be used to enhance the taste of seafood, tacos, sandwiches, salads and wraps

Cost $3.94 Sell $11.99

potential profit $8.05 dish! | martinbros.com | 13

Open-Faced Parmesan Crab Cake Sandwich 2 each

2 each 2 oz 2 slices As needed 5 oz

King & Prince Mrs. Friday’s Oven Ready Parmesan Crusted Krabbycakes – 3 oz (922804), prepared Baker Boy Brown & Serve Garlic Toast (989150), prepared Kraft Heinz Bell ‘Orto Marinara Sauce (550690), heated Bel Gioioso Fresh Mozzarella (938950) WPS Fresh Basil (391000), chopped McCain Brew City Beer Battered Skin-On Platter Fries (960870), prepared

PREP | Put sandwich together open faced and serve with fries. YIELD | 1

OVEN READY PARMESAN CRUSTED KRABBYCAKES – 3 OZ (922804 – 4/2.5 lb) Delivering a new twist on the original, these savory cakes are coated in a light, crispy parmesan crust and filled with a blend of real snow crab meat, fresh cream, parmesan and premium seafood. Whether fried or baked, they deliver the perfect crunch with a rich, satisfying flavor.

BROWN & SERVE GARLIC TOAST (989150 – 125/1.8 oz) Bake, grill or toast to have hot, crispy garlic toast in minutes with a soft inner bite. Top with cheese, meats or sauces for a delicious appetizer.

14 |

n a n o t s i w T s i Try Th ! e t i r o Old Fav

Cost $4.73 Sell $14.99

potential profit $10.26

BELL ‘ORTO MARINARA SAUCE (550690 – 6/#10) Made from 100% vine-ripened, fresh California ground whole tomatoes plus onions, pure olive oil, spices, garlic and salt.

FRESH MOZZARELLA (938950 – 6/2 lb)

FRESH BASIL (391000 – 1/1 lb)

[Your Business Here] 2 mins

Open-faced Crab Cakes!! #lent #crabcake

BREW CITY BEER BATTERED SKIN-ON PLATTER FRIES (960870 – 6/5 lb) 1/4x1/2-inch XL fries that offer the addition of a premium craft beer batter. Perfect for operators seeking a profitable beer-battered fry upgrade to their burgers and sandwiches by offering a distinctive second-fry option. Fry or bake.

! t n e L r o f t c e f r e P dish! | martinbros.com | 15

Pan Fried Honey Walleye 2 each 2 each 1/4 cup+ 2 cups 1 tsp As needed 2-3 oz 10 oz 4 oz

Freshwater Walleye Fillet – 10-12 oz (922860) Eggs Honey Sugar Foods Chef’s Finest Crushed Saltines Crackers (410138) Pepper Olive Oil Lemon Butter Sauce (see recipe) McCain Harvest Splendor Sweet Potato Platter Fries (969960) Lyons Mallo Crème (771251)

Pan Fried Hon with Lemon B & Mallo Sweet

PREP | Skin and thaw walleye. Place on paper towel or in perforated pan to drain. Whisk eggs and honey together; set aside. In separate bowl, mix saltines and pepper together. Dip walleye into honey egg wash mixture then into saltines mixture, pressing saltines onto walleye. Place coated walleye onto parchment-lined pan. Can be held for 8-10 hours in cooler. When ready to cook, heat cooking oil in sauté pan. Cook walleye on both sides, approximately 5-8 minutes. Serve with Caesar salad and sweet potato fries and Mallo crème as a dipping sauce. YIELD | 2

Lemon Butter Sauce 1 lb 2 Tbsp 2 Tbsp 1/4 cup As needed As needed As needed

Salted Butter, melted WPS Fresh Whole Peeled Shallots (360565), minced White Wine Lemon Juice Heavy Cream Salt Pepper

PREP | In saucepan, heat butter. Sauté shallots until they start to turn translucent. Add wine. Continue to cook a minute or two. Add lemon juice and heavy cream. Simmer for 5-10 minutes. Adjust taste with salt and pepper. YIELD | 8-12

WALLEYE FILLET – 10-12 OZ (922860 – 1/11 lb)

16 |

r o f t ee w S a r t x E t n Make Le , y e n o H ith w s r e m o t Your Cus ! w o ll a m h s r a M & r e Lemon Butt

ney Walleye Butter Sauce Potato Fries Cost $8.47 Sell $25.99

potential profit $17.52

Martin Bros. Distributing

CHEF’S FINEST CRUSHED SALTINES CRACKERS (410138 – 1/10 lb)

HARVEST SPLENDOR SWEET POTATO PLATTER FRIES (969960 – 6/2.5 lb) Coated 1/4x1/2-inch XL sweet potato fries that offer a naturally sweet taste and vibrant color, which complements the flavor of items all across the menu. Fry or bake.

MALLO CRÈME (771251 – 1/#5) A ready-to-use marshmallow-like product with the appeal and flavor of real marshmallow without the hassle of whipping. Excellent topping for ice cream, desserts and other items.

Try our NEW Pan Fried Honey Walleye! #walleye #honey#sweetpotato

dish! | martinbros.com | 17

Salmon 4 each As needed As needed 8 oz As needed 20 oz 20 oz 8 oz

High Liner Faroe Island Atlantic Salmon – 8 oz (925210) Salt Pepper Cilantro-Lime Hollandaise (see recipe) WPS Fresh Limes (376212) WPS Fresh Broccolini (360025), prepared Lamb Weston Colossal Crisp Regular Cut Fry – 5/16 in (965925) Kemps Sour Cream with Chive (900558)

PREP | Season salmon with salt and pepper. Cook to 145°F internal temperature. Serve topped with hollandaise, garnished with lime and with broccolini, fries and sour cream with chive on the side. YIELD | 4

Cilantro-Lime Hollandaise 30 oz 2 oz 2-1/3 cups 2 Tbsp 1/2 cup

Water Lime Juice Custom Culinary Chef’s Own Hollandaise Sauce Mix (501800) WPS Fresh Limes (376212), grated rind Cilantro (360490), chopped

PREP | Heat water and lime juice to a boil. Turn off heat and immediately add sauce mix. Whisk vigorously until sauce is thick and smooth. Add lime rind and chopped cilantro. Let stand. Stir just before service. Serve at 160°F-180°F. YIELD | 4

FAROE ISLAND ATLANTIC SALMON (925210 – 20/8 oz) Truly a step up in quality. Farmed in the pristine North Atlantic, this salmon’s antibiotic-free diet consists of fish with a higher content of oil, which produces a distinctive, buttery, rich flavor and higher Omega-3 content. Individually vacuum packed to make it easy to add a higher level of this top consumption species to your menu.

18 |

Salmon with Cilantro-Lime

Hollandaise COLOSSAL CRISP REGULAR CUT FRIES – 5/16 IN (965925 – 6/5 lb) Crispy up to 30 minutes with extra batter for maximum crispiness on the outside and fluffy potato inside. Deliciously crispy whether eaten on a plate in your restaurant or through takeout and delivery. This versatile fry provides the appeal of a thicker cut but with more servings per case and shorter cook times.

FRESH BROCCOLINI (360025 – 1/18 ct)

Cost $7.85 Sell $22.99

potential profit $15.14 SOUR CREAM WITH CHIVE (900558 – 2/5 lb)

CHEF’S OWN HOLLANDAISE SAUCE MIX (501800 – 4/38 oz) Delivers the scratch-made flavor of emulsified egg yolk, clarified butter and lemon.

i V a n o m l a Give Your S

-Lim o r t n a l i C be with

dish! | martinbros.com | 19

dea

uI Vendor Men

Honey Butter Biscuit Pollock & Gravy Golden, crispy Honey Butter Biscuit Pollock topped with rich gravy and served alongside hearty potatoes.

Featuring:

MRS. FRIDAY’S HONEY BUTTER BISCUIT POLLOCK FILLETS – 2-3 OZ (923195 – 4/2.5 lb)

Also Try

CHEF’S OWN COUNTRY GRAVY MIX (504080 – 6/20 oz)

BABY BAKERS HALVES WITH HERBS & PARMESAN (968740 – 6/2.5 lb)

GROUND CHORIZO Our Ground Chorizo is made from premium pork and seasoned with a rich blend of smoked paprika, garlic, chili peppers, and traditional spices. Sold in a convenient roll format, this ready-to-cook chorizo delivers breakfast burritos, tacos, chili, queso fundido, and more.

PRODUCT INFO • • • • •

Authentic Chorizo Flavor – Bold, smoky, and packed with traditional spices Ready-to-Cook – Perfect for crumbling and cooking fresh Versatile Roll Format – Portion as needed for multiple applications All-Natural – Made with high-quality ingredients, no

Ground Chorizo joins our Smithfield lineup, featuring other high-quality, globally inspired offerings like Birria Beef, Barbacoa, and Pork Carnitas.

Packed Frozen in 2.5 lb Rolls – Convenient for foodservice operations

GROUND CHORIZO SAUSAGE (809830 – 4/2.5 lb)

Smothered Prime Rib with Smashed Garlic Potatoes FEATURING: SLICED PRIME RIB (908530 – 10/2 LB) 1 ea. 1 lb 2 lb 8 fl oz 1 ea. 4 fl oz

Prime Rib, heated White Onions, sliced thin Cremini mushrooms, sliced Red Wine Rosemary Sprig Demi Gloss, prepared Salt to taste Pepper to taste 2 lb Smashed Garlic New Potatoes (recipe follows) 2 lb Kale

Smashed Garlic New Potatoes 2 lb New Potatoes Salt to taste Pepper to taste 4 oz Garlic Cloves, roasted 3 fl oz Extra Virgin Olive Oil

SERVES: 10 In sauté pan, caramelize onions. Add sliced mushrooms and allow to cook for 5 minutes. Deglaze with red wine and add rosemary. Allow to reduce by 50%. Add demi. Reduce to nape. Fold in kale. Set aside until needed. For Smashed Garlic New Potatoes, place potatoes in pot of salted water. Bring to simmer. Cook until tender. Drain off water and with a towel gently press potatoes until flat but still intact. Top with salt, pepper, roasted garlic and extra virgin olive oil. Slice prime rib and top with mushroom kale sauce. Serve with potatoes.

BIG dill burger

Big Dill Burger 1 each As needed 1 each 1 each 1 oz 4-5 each 1-1/2 oz As needed 5 oz

Valley Meats Ultimate Beef Patty – 3x1 (913700) McCormick Grill Mates Montreal Steak Seasoning (471181) Provolone Cheese Slice (956590) Rotella’s Yellow Kaiser Bun – 4 in (986330), toasted Shredded Lettuce (360730) McCain Golden Crisp Original Breaded Pickle Chips (996930), prepared Ventura Hidden Valley Pickle Ranch (503107) Green Onion (361010), chopped Lamb Weston Colossal Crisp Regular Cut Fry – 5/16 in (965925), prepared

PREP | Sprinkle patty with seasoning. Cook to customer request. Melt cheese slice on top of burger when burger is almost done. Build burger and serve with fries. YIELD | 1

ULTIMATE BEEF PATTY – 3X1 (913700 – 1/10 lb) Made with the finest cuts of beef in a 78/22 blend for the great taste of chopped steak. The freeform shape and gentle bite make ultimate patties as good as homemade without all the work.

Featuring:

HIDDEN VALLEY PICKLE RANCH DRESSING (503107 – 1/1 gal) A thick and creamy ranch blended with tangy and bold dill pickle flavor that perfectly complements the savoriness of Hidden Valley Original Ranch.

GRILL MATES MONTREAL STEAK SEASONING (471181 – 1/29 oz) Features a blend of coarsely ground peppers, garlic and spices.

COLOSSAL CRISP REGULAR CUT FRIES – 5/16 IN (965925 – 6/5 lb)

GOLDEN CRISP ORIGINAL BREADED PICKLE CHIPS (996930 – 6/2.5 lb) 3/16-inch crinkle-cut dill pickle chips coated in a light cornmeal breading with a hint of spice. Great as an appetizer, premium side, for snacking and more! Fry.

YELLOW KAISER BUN – 4 IN (986330 – 6/8 ct)

dish! | martinbros.com | 23

UPCOMING WEBINARS

Register and find more info at martinbros.com/events Most Martin Bros. webinars and events are FREE and can earn you CEUs.

Jan

EED FR ATTEN

Beyond Basic: Game-Changing Food Safety Solutions Food equipment experts share food safety trends to stay precise and compliant in today’s world. We will explore innovative technologies and strategies that go far beyond traditional practices. Presenters: Shawn DiGruccio, Bert Lowry, Brian Peterson Eligible for one sanitation hour of continuing education for Certified Dietary Managers by CBDM. Audience: Everyone

Feb

Evolving Tastes: Understanding the Modern Senior Diner The eating patterns seniors establish at home—whether that’s lighter breakfasts, hearty midday meals, or specific snacking preferences—directly influence their expectations for community dining. Some may be accustomed to cooking simple, familiar meals, while others might have relied on convenience foods or meal delivery services. These habits shape their comfort level with communal dining schedules, portion sizes, and menu variety. Presenters: David Kirsammer, Manager of Omni-Commerce Insights, Conagra Brands Eligible for one general hour. Audience: Senior Living