Dish! - 2015 Issue 8

blog.martinsnet.com

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2015 • ISSUE 8

FALL INTO FLAVOR Mediterranean Lemon Chicken P3

FALL INTO FLAVOR Mediterranean Lemon Chicken

A Healthy Fat? | P 4

Ribs 3 Ways | P 9

MASTER’S TOUCH® FLAVOR CONCENTRATES

FLAVOR THAT SPANS THE GLOBE for the tastes your patrons crave Our Flavor Concentrates are top performers across many menu applications, helping to bring today’s globally inspired culinary trends to life. Made from real ingredients, these easy-to-use concentrates deliver scratch-cooked flavor every time!

- Try in soups, sauces, dips, spreads, entrées and appetizers

- Appeal to patrons seeking bold, ethnicinspired flavors

- Add authentic global flair to dishes or create unique fusion items

Bring exciting, on-trend global flavors to your menu with Custom Culinary® Master’s Touch® Flavor Concentrates.Visit customculinary.com for recipe ideas and a free sample offer!

500071 Chipotle Flavor Concentrate 500061 Sriracha Lime Flavor Concentrate 500041 Roasted Garlic Flavor Concentrate ▲ No MSG Added ● 0g Trans Fat per Serving © 2015 Custom Culinary, Inc. All rights reserved.

*Tested at less than 20 ppm gluten.

▲ ● ▲ ● ▲ ●

® ® ® è

® Gluten Free* è

Vegan

MARTIN BROS. DISTRIBUTING Super SummerUp Sendoff Gearing

For Fall!

It’s that time of year where summer is at its peak, yet we’re on our way Readyalso to welcome fall?toTake winding down.some It’s fair a look atitadding hearty season, also time to items toand yourit’s menu.

Feature get ready for back to school. a lookfood at your smothered options.

Try Take a comfort some great ideas for some fun late-summer favorite featuring new flavors.

Get some LTOs as well as some thoughts for revamping great buzz with summer-end specialties such your kids’ menu during thisit,time as smoked ribs. You name and when this isour the focus is getting back perfect time to try it!to the books. Also, check out the articles on hygiene tips, proper glove use for food safety, three awesome osso buco MANAGING EDITOR recipes and more!

So get ready for a smashing end to summer!

Krystle Kettman Krystle Kettman

2

CULINARY CONCEPTS SummerPork Hearty & Kids’ & Chicken Fare Recipes

2

CULINARY CONCEPTS

4

HEALTH & WELLNESS

5

HOT DISH!

9

1 INGREDIENT 3 WAYS

10

SENIOR LIVING

12

EQUIPMENT & SUPPLIES

Pork & Chicken

A Healthy Fat?

Osso Buco Benefits of Olive Oil

11 4

5 Hygiene New FoodsTips in Senior Living

10 13

Rebates & New Items

Austin Blues® Pecanwood Smoked St. Louis Ribs

Trying New Foods

Breaking Down “Compostable”

EXECUTIVE VICE PRESIDENT Diane Chandler MANAGING EDITOR DIRECTOR OF MERCHANDISING Jennifer Meinders EXECUTIVE VICE PRESIDENT MARKETING Diane ChandlerMANAGER Angie Dark DIRECTOR OF MERCHANDISING VENDOR MARKETING COORDINATOR Jennifer Meinders Krystle Kettman MARKETING MANAGER CATEGORY Angie Dark MARKETING MANAGERS Angie Destival, Julie Podhaski, VENDOR MARKETING Steve Krivachek, RoxanneCOORDINATOR Hassman, Krystle NataleaKettman Koehn, Rod Stewart, Vince Barkhoff CATEGORY MARKETING MANAGERS DIETITIANS AngieHalfpop, Destival,Stacy JulieMason, Podhaski, Julie Steve Mary Krivachek, Sell, Renee Roxanne Greiner, Hassman, Natalea Koehn, Rod Stewart, Vince Barkhoff Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, DIETITIANS Kyndra Hamblin Julie Halfpop, Stacy Mason, Mary Sell, & Renee Greiner, C-STORE RETAIL SPECIALISTS Christine Link,Craig Christy Edwards, Bonnie Davis, DeHoet, Gretchen Robinson, Katie Wulkow, Denise Funk, Don Wallace Kyndra Hamblin MEDICAL SUPPLIES SPECIALISTS C-STORE RETAIL Tim Glenn,&Deb Elings,SPECIALISTS Becky Eighmey Bonnie Davis, Craig DeHoet, EQUIPMENT & SUPPLY Denise Funk, Don WallaceSPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, MEDICAL Mario Mery,SUPPLIES Kam MillerSPECIALISTS Tim Glenn, Deb Elings, Becky Eighmey CULINARY EQUIPMENT SUPPLY Scott Fadden, & Steve Tiezzi,SPECIALISTS Mary Bobbi Bowden, Rick Moser, Doug Schott, Voss, John Smith Mario Mery, Kam Miller GRAPHIC DESIGNERS CULINARY Jeff Sadler, Rob Swiatly Scott ChaseFadden, Murphy,Steve Allyn Tiezzi, Slack Doug Voss, John Smith PHOTOGRAPHY GRAPHIC Rob SwiatlyDESIGNERS Jeff Sadler, Rob Swiatly, Angie Dark, INTERACTIVE DESIGN Chase Murphy, Allyn Slack,SPECIALIST Bill Pendry Bill Pendry PHOTOGRAPHY Rob Swiatly INTERACTIVE DESIGN SPECIALIST Bill Pendry

Food Safety Topics C-O-M-P-O-S-T-A-B-L-E

12

Martin Bros. reserves the right to correct all printing errors.

Martin Bros. reserves the right to correct all printing errors.

SMOTHERED OPEN FACE PORK SANDWICH ON JALAPENO CORNBREAD WITH A SIDE 5 oz 2 each 1/2 cup 3 oz

Farmland Smoke’NFast® Roasted & Seared Pork Shoulder (928620) Rotella’s Jalapeño Cornbread Loaf Slices (345574) Lamb Weston Lamb’s Supreme® Seasoned Mashed Potatoes (961440) Pork Gravy made from Custom Culinary PanRoast® Mix (504040)

COST $3.21 SELL AT $8.9 9

POTENTIAL PROFIT* $ 5.98

SPICY PORK WITH BROCCOLI SLAW WITH BABY BAKER POTATOES & VEGGIES SPICY PORK 6 oz 2 oz 1/2 oz

Farmland Smoke’NFast® Roasted & Seared Pork Shoulder (928620) Bay Valley Saucemaker™ Sweet Chili Sauce (430570) Roland Chipotle Peppers in Adobo Sauce (561180), diced

BROCCOLI SLAW

5 lb 1/2 gallon 12 oz 2 cups 12 oz 1 cup

Bix Shredded Broccoli Slaw Mix (380190) Ventura Classic Gourmet® Select Creamy Coleslaw Dressing (630070) Azar Roasted & Salted Sunflower Kernels (462030) Sugar Foods Fresh Gourmet® Dried Cranberries (581750) Farmland Gold Medal Single Slice Apple Cider Bacon (914040), diced Bix Diced Red Onion (380381)

BABY BAKER POTATOES 4 oz

Simplot RoastWorks® Baby Bakers Potatoes (963050)

VEGGIES

4 oz

Norpac Flav-R-Pac® Grande Classics® Pacific Blend Gourmet Vegetables (962700)

COST $3.76 SELL AT $10.

99

POTENTIAL PROFIT* $ 7.23 2

*Potential profits are based on average prices and serving sizes.

CULINARY CONCEPTS

MEDITERRANEAN LEMON CHICKEN 1 each As needed 1 oz 1 oz 2 oz 1/4 cup 1/2 cup 1 oz

Wayne Farms Boneless Skinless Marinated Chicken Breast – 6 oz (977420) McCormick Greek Seasoning (475711) Capital City Red Bell Pepper (361251), strips Capital City Green Bell Pepper (361261), strips Monterey Thick Sliced Mushrooms (360940) Capital City Yellow Squash (361456), sliced Mars Uncle Ben’s® Original Converted® Rice (460600) Stella Crumbled Feta Cheese (905848) COST $2.65 SELL AT $8.9 9

POTENTIAL PROFIT* $ 6.34

(475711)

CHICKEN & VEGGIE TART SERVINGS: 3

3 each 3 oz 2 oz 2 oz 4 each 2 oz 3 oz 1-1/2 oz

Kellogg’s Keebler® Ready Crust® Pastry Tart Shells (410810) Perdue Harvestland® Diced Chicken Breast (934560) Capital City Yellow Squash (361456), diced Zucchini Squash (361451), diced Monterey Cello Mushrooms (360921), diced Bix Diced Red Onion (380381) Custom Culinary Whisk & Serve® White Sauce Mix (501540), prepared Mozzarella Cheese

Sauté chicken and veggies; add white sauce. Divide and spoon into shells; top with cheese. Bake at 350°F until cheese is melted and everything is heated through.

2015 ISSUE 08 *Potential profits are based on average prices and serving sizes.

3

H E A LT H A N DW E L L N E S S

a healthy fat?

Katie Wulkow, RDN, LD Martin Bros. Menu Customization Dietitian

Not all fats are unhealthy and off limits. Olive oil has proven to be one such fat. Although it has been around for thousands of years, it is becoming increasingly popular due to its health benefits and versatility in cooking.

Here are three quick facts that you need to know about cooking with olive oil:

oils are not all the same.

1 Olive Not all olive oils are created equal. There are two different types of olive oils: • Refined – “Pure olive oil” and “light olive oil” involve industrial refining (solvent/heat) during production.

• Unrefined – “Extra virgin” and “virgin” olive oils involve no chemical refining.

These oils have the highest amount of nutrients and the best flavor.

are health benefits.

2 There With continuing research, more and more olive oil health benefits are being identified daily. Some of these benefits include: • Heart health – Olive oil decreases cholesterol, triglycerides, blood pressure and risk of stroke and slows aging of the heart.

• Decreased risk of of cancer & inhibited cancer cell growth – Olive oil is rich in antioxidants, especially vitamin E, which studies show may minimize cancer risk.

• Improved bone health – Olive oil helps absorb calcium, which is good for your bones.

• Brain health – Olive oil may help reverse oxidative brain damage that occurs during the aging process.

are culinary benefits, too.

3 There Olive oils are great for cooking for several reasons. Some of these reasons include: •

Olive oils bind with the flavor in food to amplify and enhance the overall taste/flavor of dishes.

•

Refined oils such as pure olive oil can be used for frying and do not turn to a “bad” fat when heated.

•

You can use unrefined olive oils to make vinaigrettes and saute or roast vegetables, and you can also substitute these oils for other fats in cooking and baking. In place of other oils, substitute the same amount of unrefined oil such as extra virgin. In place of every 1 tablespoon of butter, use 3/4 tablespoon of oil.

- Excellent Quality - Produced from the last pressing of the olives, which produces an olive oil that is light in color and body yet retains its true olive flavor.

- Balanced flavor makes it the perfect oil for baking and cooking.

(620391 – 1/1 gal)

HOT

DISH!

REBATES & NEW ITEMS Carrot Yogurt Dipping Sauce

FREE CASE Chef-Ready Vegetable Purees Rebate

Item #s 572410, 572420, 572430 Order 2 cases & your second is free!

Offer valid 7/1/2015 - 12/31/2015.

Find this recipe at www.dolefoodservice.com!

n RS! o d C ke os. A c tra Br in art FREE CASE + UP TO $180!

M

FREE CASE REBATES

$

Performance Sauces Purchase & Testimonial Rebates

FREE 2ND CASE!

SECOND CASE FREE!

Simple Signatures Premium Mac & Cheese Rebate

Chef’s Craft® Gourmet Chicken Sausage Rebate

Featuring Item #909300

Item # 952470 Buy a case, get a case free!

Offers valid 4/1/2015 - 9/30/2015.

Offer valid 2/1/2015 - 12/31/2015.

Offer valid 7/1/2015 - 12/31/2015.

FREE 2ND CASE & MORE!

BOGO!

UP TO $250!

Golden Dipt® Pre-Dip Rebate

Mild Buffalo, Sriracha & Hot Sauces Rebate

Item #s 415010, 415450

Offer valid 1/1/2015 - 12/31/2015.

Featuring Item # 906980

Fall Rebate

Item #s 928800, 928810, 928820 Offer valid 9/1/2015 – 11/30/2015.

Offer valid 8/10/2015 - 10/11/2015.

UP TO $300!

UP TO $50!

UP TO $600!

Rotel® Rebate

NEW Perfect Pinch® Salt-Free Rebate

Item #550860

Offer valid 7/1/2015 - 9/30/2015.

Item #s 475731, 475741, 475751 Offer valid 6/1/2015 - 11/30/2015.

UP TO $100!

UP TO $300/REBATE!

Barbeque Rebate

Comet®, Mr. Clean® & Bounty® Rebates

Item # 927620

Item #s 013080, 012570, 90591967

Offer valid 10/1/2014 - 12/31/2015.

Offers valid 7/1/2015 - 9/30/2015.

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

I

D Seafood Rebate

Offer valid 7/1/2015 - 12/31/2015.

Go to www.martinsnet.com or ask your Martin Bros. representative for more information about these rebates.

SERVICE YOU DESERVE

New!

ITEMS Fresh Ground Beef Patties 3x1 (934600 – 6/6 ct) • 2x1 (934610 – 4/6 ct)

Tender-Form® Technology for a Better Burger

Beef & Bacon 3x1 Burger – 70/30 (934800 – 1/15 lb) Ground Beef & Bacon Blend – 60/40 (934770 – 8/5 lb) Ground Pork & Beef Blend – 70/30 (934780 – 8/5 lb) Fresh Ground Angus Beef Chuck (934790 – 4/10 lb)

6 BURGER IDEAS Check out these recipes and more at martinsnet.com/recipes!

Bruschetta Burger

Rarebit Burger

Loaded Fried Mushroom & Swiss Burger

California Bagel Burger

Extreme Cheese Burger

Western Burger

907850 907860

Discover the Martin Bros. difference! www.martinsnet.com

Create a Memorable Experience with

Basic American Foods’ expansive portfolio of potato and bean products give operators versatility, flexibility and speed they will need to create memorable experiences for large party servings.

MARTIN BROS. 602730 SKU 20922

Classic Casserole® Au Gratin Potatoes, 6/2.25# crtn • 264, 4 oz servings –––––––– MARTIN BROS. 602690 SKU 94595

Classic Casserole® Scalloped Potatoes, 6/2.25# crtn • 258, 4 oz servings

CONSUMER PREFERRED TASTE & TEXTURE ULTIMATE CONVENIENCE : single pan prep simply add boiling water, butter and bake.

CAPRESE GRATIN • Prep Time: 20 min. Cook Time: 45 min. Yield: 50, half-cup sevings 1 crtn 5 qt 4 oz 1 qt 1 1⁄2 qt 1 cup

Classic Casserole® Au Gratin Potatoes Water, boiling (190˚-212˚F)

Butter Tomatoes, oven dried Mozzarella, shredded Pesto, prepared

1. In a full-size, steamtable pan, add half of the Classic Casserole® Au Gratin Potatoes. Sprinkle oven-dried tomatoes evenly over Classic Casserole® Potatoes, top with pesto and mozzarella cheese. Then add the remaining half of potato slices.

2. In a large mixing bowl, add water, two sauce packets and butter.

Stir well to combine. Carefully pour liquid over potato mixture.

3. Bake 45 min. covered at 300˚F let sit for 10 min. Serve.

visit baf.com/recipes for more recipe ideas and a free sample

1 I N G R E D I E N T • 3 WAYS

Austin Blues® Pecanwood Smoked St. Louis Ribs (928580 – 12/1.75 lb ave)

WAYS

2 Ventura Smokehouse 220® Applewood Smoked Bacon BBQ Sauce (631810)

House of Tsang® Bangkok Peanut Sauce (562040)

1 3

TEQUILA LIME SAUCE 1 cup Tequila 1/4 cup Lime Juice 1 Tbsp Minced Garlic 3 Tbsp Minced Onion 1 tsp Olive Oil 1/2 cup Heavy Cream 1/4 lb Butter To taste Salt To taste Pepper Sweat onions with olive oil; add garlic, continuing to cook over low heat for another minute. Add tequila and lime juice. Reduce to half. Add cream, cooking an additional couple of minutes. Finish with butter. Season with salt and pepper.

2015 ISSUE 08

9

! w e TRYING N FOODS

SENIOR LIVING

IN SENIOR LIVING

Gretchen L Robinson, RDN, LD Martin Bros. Marketing Dietitian

I

T’S ABOUT TIME TO CHANGE over to fall/winter menus, and sometimes we get stuck in a rut. How many different ways can you serve “meat and potatoes”? Offering a new variety of foods is a good way to improve the nutritional status of your guests, provide a fun environment to live and work and take advantage of cost-effective recipes when available.

8 TIPS TO HELP

YOUR RESIDENTS TO BE

Curious Eaters 1 2 3 4 10

Trying new foods makes me think of an ice cream shop. If it weren’t for the tasting spoons that allow me to satisfy my curiosity before committing to a whole dish of a new ice cream, I’d still find myself settling with vanilla every time.

Yes! A Food Sampling Part y!

M m m m m!

I like it !

You’re a ge nius, C he f!

Have a new recipe sampling event or mini food show where you let your guests sample new items. Instead of serving full portions, serve small, bite-size portions.

Schedule your sampling event during your guests’ hungriest time of day and not on the same day as an outing. Food just tastes better when you’re hungry, and tasting is a great activity in itself!

5 6

If you create your own menus, pair new recipes with good ole’ favorites. This helps reassure that if your guest doesn’t like one item, the whole meal isn’t a bust.

7

Remember that people listen not only to what you say but also to how you say it. It’s important to disguise your personal preferences so you don’t negatively impact their decisions.

8

De lic ioso!

Try t his ne w dish!

Be able to describe new recipes. Describe their tastes and textures so your guests know what to expect.

For guests who were unable to attend a sampling, offer a sample-size portion when the recipe appears in the menu rotation. Many of your guests are worried about being wasteful with food. Sample sizes will help remove this barrier. They can have a regular-size portion if they decide they like the dish.

Post pictures of new menu items on bulletin boards, in resident newsletters or on television monitors if you are able.

Some recipes have an implied “theme.” Build a new recipe into a theme meal event. Even though your guests enjoy meat and potatoes, they might try a “Walking Taco” for a baseball-themed meal, for example. Decorate the dining room and do some “tablescaping” that follows the theme.

NEW FALL/WINTER MENU RECIPES

SENIOR LIVING

NEW RECIPE INGREDIENTS

HARVEST CHICKEN SALAD

(Simply Menus Recipe #19733) Servings: 50 12-1/2 lb 7-3/4 lb 3-1/8 lb 1 qt + 2-1/4 cups 1 qt + 2-1/4 cups 1 qt + 2-1/4 cups 12-1/2 each 50 slices 1 qt + 2-1/4 cups

Lettuce, washed, torn Fully Cooked Fajita Chicken Breast Strips Shredded Cheese Craisins Celery, diced Pecans, chopped Apples, peeled, diced Raisin Bread, cubed Poppyseed Dressing

Place 1 cup lettuce on each plate.

Top with #12 scoop chicken and 1 oz cheese. Top with 2 Tbsp craisins, 2 Tbsp celery, 2 Tbsp pecans and 1/4 cup apples. Top with 1 slice cubed raisin bread (may lightly toast, if desired). Serve with 2 oz dressing at time of service.

AUTUMN CHICKEN MELT

(976140 – 2/5 lb)

Raisin Bread – Sliced (988970 – 6/27.5 oz)

Classic Gourmet™ Reserve Specialty Poppyseed Dressing

(Simply Menus Recipe #18280) Servings: 50 1 qt 2 cups 9 lb + 4 oz 100 slices 1/2 cup 5 each 100 slices 50 slices

Fully Cooked Fajita Chicken Breast Strips with Grill Marks

(630221 – 1/1 gal)

Italian Dressing Cranberry Sauce Fully Cooked Fajita Chicken Breast Strips White Bread Butter or Margarine, softened Onions, sliced thin Fully Cooked Bacon Mozzarella Cheese

Hidden Valley® Golden Italian Dressing (630400 – 4/1 gal)

Fully Cooked Bacon (931220 – 1/300 slice)

Wisk Italian dressing and cranberry sauce to form smooth mixture. Place chicken in dressing mixture; allow to soak for about 10 minutes under refrigeration. Spread each slice of bread with softened butter or margarine; set aside. Sear marinated chicken on grill along with thin-sliced onion, adding oil as needed. Portion chicken, onion and bacon onto 50 bread slices, dividing evenly; add cheese slice to each; place second slice of bread on each with buttered side on top. Grill sandwiches until golden brown. Place cooked sandwiches in 2 in deep pans. Serve immediately. For easy handling, cut sandwiches in half diagonally.

The Fall/Winter Base Menu for Simply Menus is here!

Ask your Martin Bros. representative for more information about the menu and the Martin Bros. Simply Menus Web-Based Menu System.

NEW ITEMS

Plus-2® Dairy Supplement A “real food” approach to manage involuntary weight loss. Provides 2 calories per ml and 18 grams protein per cup. Ideal for medication pass programs and pressure ulcers.

Black Cherry (577680 - 50/4 oz)

! w e N

Vanilla (577690 - 50/4 oz)

Perfect Pinch® Salt-Free Seasonings

Root Beer (577870 - 50/4 oz)

All the flavor without the salt... in exceptional new blends!

Up to $50! $10 off per bottle.

Yoplait® SmoothiePro™ A faster way to serve creamy yogurt smoothies. No blender needed. Just open, squeeze and serve!

Mixed Berry (907850 - 6/60 oz) Tropical (907860 - 6/60 oz)

Signature

(475731 - 1/21 oz)

Zesty Pepper (475741 - 1/19 oz)

Offer valid 6/1/2015 - 11/30/2015

Garlic & Herb (475751 - 1/20 oz)

2015 ISSUE 08

11

EQUI PM ENTA N D SUPPL I ES

Breaking Down “Compostable” Natalea Koehn Martin Bros. Equipment, Supplies & Disposables Category Marketing Manager

What Does Compostable Mean?

According to the United States Environmental Protection Agency, compost is organic material that can be used as a soil amendment or as a medium to grow plants. Therefore, if something is compostable, it can be made into organic material (compost).

What are the Main Benefits of Composting?

• Helps reduce or eliminate the need for chemical fertilizers.

• Helps extend landfill life by diverting organic materials from landfills to compost facilities.

COMPOSTABLE PRODUCTS

Be environmentally-friendly. Show your customers you are environmentally-friendly.

CUTLERY BOWLS WITH LIDS Freezer to Microwave

16 oz (822030 – 252 ct) 32 oz (822040 – 150 ct) 48 oz (354919 – 150 ct)

Freezer to Heated Display

HINGEWARE COLD DRINK CUP

Freezer to Microwave

Freezer to Room Temperature Display

HOT SOUP CUP

12 oz (868020 – 10/68 ct)

12 oz (850950 – 20/25 ct)

Freezer to Heated Display

6x6x3 in (857062 – 2/250 ct) 8x8x3 in (856874 – 1/150 ct) 9x9x3 in (856810 – 1/150 ct)

Fork (857978 – 1/1000 ct) Knife (857968 – 1/1000 ct) Spoon (857988 – 1/1000 ct) Cutlery Kit (857385 – 1/250 ct)

Fully compostable in municipal and industrial compost facilities where available.

To find a compost facility near you, visit www.findacomposter.com.

Keep germs away.

Improve your image.

Purell® LTX-12™ Dispenser – Chrome (025050 – 1/1200 mL) Purell® Advanced Green Certified Foam (025060 – 2/1200 mL)

The Perfect Placement!

1.

2.

3.

4.

5.

Inside the restroom.

On the wall.

By the exit door.

Next to the door handle.

36-40 inches off the floor.

Webinars & Events UPCOMING

WEBINARS Sep

16

Entertaining Dining Chef Scott Fadden, Martin Bros.

1:30 PM 2:30 PM

H

Servant Leadership Gretchen Robinson, RDN, LD, Martin Bros.

Oct

Do you struggle with fresh ideas for each holiday celebration or special event that occurs in your community care setting? Join us for this webinar where one of the Martin Bros. Chef’s will take your ordinary dining to EXTRAordinary!

14

1:30 PM 2:30 PM

H

R

C

S

N

In this webinar, we will discuss how using the Servant Leadership module can take you from being a boss to a LEADER. Invite your employees to listen as well; while their job descriptions might not say “manager/leader”, they are still leading people by their examples.

EVENTS Martin Bros. Taste the Difference Oct

H

R

C

Oct

20 St. Louis, MO

19 Kansas City, MO

Don’t miss a chance to mingle with vendor partners and culinary chefs as we take our education and product showcase on the road!

ServSafe Courses Sep

12

Waterloo, IA

H

R

C

S

Oct

28 Iowa City, IA

Learn how to minimize the risk of foodborne illness, comply with state codes, develop a workable cleaning schedule, lower costs and much more. $145/student.

Our webinars and events are designed to educate customers of all segments.

Please refer to the color-coded key next to the event to see if it pertains to you.

Most Martin Bros. webinars and events can earn you CEUs.

Register at: www.martinsnet.com/events

#MBMustHaves PAGE 2

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Farmland Smoke’NFast® Roasted & Seared Pork Shoulder (928620)

Rotella’s Jalapeño Cornbread Loaf Slices (345574)

PAGE 2

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Bix Shredded Broccoli Slaw Mix (380190)

Sugar Foods Fresh Gourmet® Dried Cranberries (581750)

PAGE 3

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Simplot RoastWorks® Baby Bakers Potatoes (963050)

PAGE 9

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PAGE 11

PAGE 12

Hormel Austin Blues® Pecanwood Smoked St. Louis Ribs (928580)

Ventura Smokehouse 220® Applewood Smoked Bacon BBQ Sauce (631810)

Perdue Fully Cooked Fajita Chicken Breast Strips with Grill Marks

Pactiv EarthChoice® Cutlery Kit

Up to $250!

Fall Rebate

(475711)

Custom Culinary Whisk & Serve® White Sauce Mix (501540)

(857385 – 1/250 ct)

(976140 – 2/5 lb)

Up to $300/Rebate!

Comet®, Mr. Clean® & Bounty® Item #’s 013080, 012570, 90591967

Up to $50!

NEW Perfect Pinch® Salt-Free Item #’s 475731, 475741, 475751

Offer valid through 9/30/2015

Item # 909300

McCormick Greek Seasoning

Offer valid through 12/31/2015

Performance Sauces

Offer valid through 11/30/2015

Offer valid through 10/11/2015

Free Case + Up to $180!

Offers valid through 9/30/2015

Farmland Gold Medal Single Slice Apple Cider Bacon (914040)

Offers valid through 9/30/2015

PAGE 2

FEATURED REBATES

PAGE 2

Up to $300!

Rotel® Original Item # 550860

Buy 1 Case, Get 2nd Free!

Chef’s Craft® Gourmet Chicken Sausage Item # 906980