Dish! - 2015 Issue 10

blog.martinsnet.com

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING 2015 • ISSUE 10

10 Health & Wellness Tips | 11

New Year E&S Checklist | P 15

GROUPS GATHER

FAMILY

DINING

WHERE THEY CAN SHARE.

McCain Harvest Splendor Sweet Potato Cross Trax Martin Bros. #997510 ®

®

Become the destination where guests love to gather and they’ll keep coming back. McCain can help you build on the growing popularity of both sides and shareables with pass-around portions featuring premium ingredients like Harvest Splendor Sweet Potato Cross Trax for experiences that invite more gatherings and more return visits. ®

1

®

2

®

Get everything you need for a crowd-pleasing shareable side menu at www.mccainideafeed.com /shareables

2014 Technomic Inc.; Future of FSR: Family & Casual Dining Consumer Trend Report.

“Innovative, shareable appetizers drive sales,” Nation’s Restaurant News, 2013. ©2015 McCain Foods USA, Inc. The trademarks herein are owned by or used under license by McCain Foods Limited or by one of its subsidiaries.

1 2

www.McCainUSAFoodservice.com

®

MARTIN BROS. DISTRIBUTING The Holidays are an Super Summer important time of the year for Sendoff food service establishments.

It’s that time of year where Restaurants and c-stores summer is at its peak, yet can see increased sales we’re also on our way to by offering specials and winding it down. It’s fair convenient options. season, and it’s also time to get ready for Healthcare establishments bring cheer with back to school. Take a look at some great special events that incorporate memorable ideas for some fun late-summer LTOs as foods, activities and visits. Schools create well as some thoughts for revamping your excitement with seasonal menu items and kids’ menu during this time when our focus signage around the cafeteria to celebrate. All is getting back to the books. Also, check out of the things that you do during this time of the articles on hygiene tips, proper glove year offer opportunities to market your facility use for food safety, three awesome osso and benefit from business. So, plan to make buco recipes and more! So get ready for a the season special for your establishment and smashing end to summer! those you serve this season!

2

CULINARY CONCEPTS SEASONAL SPECIALTIES Summer & Kids’ Fare

2

CULINARY CONCEPTS

7

HOT DISH!

11

HEALTH & WELLNESS

12

1 INGREDIENT 3 WAYS

14

SENIOR LIVING

15

EQUIPMENT & SUPPLIES

Seasonal Ideas

Seasonal Items & Rebates

2016

Health & Wellness 5 Hygiene Tips Tips

11

Finger FoodsTopics Food Safety

14

OssoChecklist E&S Buco

15

2016 Resolutions

Pot Roast

Importance of Finger Foods

Holiday & New Year Checklist

Krystle Kettman Krystle MANAGING Kettman EDITOR MANAGING EDITOR

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

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

Seasonal Specialties

2

1

CHIPOTLE CINNAMON PORK Farmland DURoC Rack of Pork (928100 – 3/6 lb) McCormick Lawry’s® Chipotle Cinnamon Rub (470021 – 1/27 oz)

COST $3.40 SELL AT $12.

99

POTENTIAL PROFIT* $ 9.59 2

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

Rub pork with olive oil followed by seasoning, salt and pepper; let sit 15 minutes.

Sear in 450°F oven for 10-15 minutes.

Reduce heat to 325°F and roast until internal temperature reaches 140°F (temperature will increase as it rests).

Rest, slice and serve (at 145-150°F). If plated, serve one 9-10 oz chop with 2 sides.

CULINARY CONCEPTS 1 SAUSAGE & CHEESE WREATH

5

4

Schreiber Cubed Cheese Variety – Cheddar, Pepper Jack, Swiss (909200 – 3/5 lb)

Hillshire Farm® Endless Traditional Smoked Chicken Sausage Rope (928930 – 2/5 lb) Capital City Red Pepper (361251 – 1/3 lb, 361250 – 1/11 lb) Bix Rosemary (391008 – 1/1 lb) Black & Green Olives

2 MASHED POTATOES & GRAVY

3

Lamb Weston Lamb’s Supreme® Seasoned Mashed Potatoes (961440 – 6/4 lb) Custom Culinary PanRoast® Brown Gravy Mix (504010 – 8/12 oz)

3 CRANBERRY KALE SALAD Featuring C.H. Robinson Kale (361440) This salad would work great as a seasonal lunch and dinner special, too!

4 Fish Guys Whole Smoked Salmon (370440 – 1/8-10 lb)

5 KELLOGG’S KEEBLER®

CRACKER MEDLEY (410870 – 1/25 sleeve) Toasteds® Wheat (3), Toasteds® Sesame (3), Toasteds® Buttercrisp (3), Club® Original (4), Club® Multigrain (4), Town House® Original (8)

Turkey Traditions TURKEY TOM (970220 - 2/20-22 LB) TURKEY HEN (970240 - 4/12-14 LB) *While Supplies Last: Avian Influenza is significantly affecting the nation’s turkey population and the subsequent supply of raw materials.

Find recipes and tips on

Martinsnet.c om/Recipes!

Lip-On Rare Ribeye (Choice – 910600 – 1/14-15 lb, Select – 910620 – 2/12.25 lb)

Smoke’NFast® Carvemaster® Ham (933720 – 2/9-10 lb)

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

2015 ISSUE 10

3

crusted oysters Place shucked oysters on a baking sheet.

Top with Smoked Gouda Topping. Bake at 375°F until topping starts to brown.

HOW TO SHUCK OYSTERS You’ll need an oyster, you’ll need an oyster knife and you’ll want a towel. Hold oyster firmly in one hand and knife in the other. Slip knife blade between top and bottom shell right by the hinge on the back. Drape a towel over your open palm and hold the oyster. Run the knife all the way around the oyster until you get to the other side. Using a twisting motion, pry the top and bottom shells apart, being gentle but firm so you don’t lose any of the liquid inside. Cut the oyster free from its shell. It will be connected by a tough knob on the underside. Slide your knife under this knob and sever it.

SMOKED GOUDA TOPPING 1/2 lb Butter 1 cup Breadcrumbs (415638; 415140) 1/2 lb Shullsburg Smoked Gouda Cheese (902181), shredded As needed Salt As needed Pepper Place butter in food processor. Add breadcrumbs. Pulse few times to cut butter into breadcrumbs. Add cheese, salt and pepper. Pulse until you get a crumbly consistency. (Makes enough to top approximately 16-20 oysters.)

TH E

F ISH GUY S Oysters (371310)

Lemons

(376110; 376111; 376030)

Parsley (361160)

SMOKED MOZZARELLA RAVIOLI

& CARAMELIZED APPLES SERVES: 12 2 each 3 Tbsp 1 wedge As needed 1 each 5 oz To taste To taste 16 each

C. H. Robinson Gala Apples (370220; 370200), thinly sliced or diced Light Brown Sugar (474380; 474360) Wholesale Lemon (376111; 376110; 376030) Fresh Thyme Wholesale Shallot (360565), minced Unsalted Butter (995090; 341850) Salt Pepper Louisa Smoked Mozzarella & Speck/Prosciutto Ravioli (907600), prepared

Melt 5 oz butter, add shallot and cook until soft and butter turns golden brown.

Add apples, brown sugar, juice from lemon wedge and thyme; sauté for few minutes longer until sugar melts and apples are browned but still firm. Season with salt and pepper. Arrange ravioli with apples and drizzle with brown sugar butter sauce. Pair with a roasted, sliced Farmland pork tenderloin or apple smoked pork chop.

4

Smoked Mozzarella & Speck/Prosciutto Ravioli (907600 – 1/110 ct)

CULINARY CONCEPTS

CRAB-STUFFED BEEF TENDERLOIN WITH SHRIMP SERVES: 6-8 1 each 4 each 12-16 each 2 Tbsp 1 lb As needed As needed

Greater Omaha Choice Beef Tenderloin (902880) High Liner Icelandic Maryland-Style Crab Cakes (920610) Aqua Star Tail-On Peeled & Deveined Shrimp – 16-20 ct (923978) Custom Culinary Master’s Touch® Roasted Garlic Flavor Concentrate (500041) Butter Salt Pepper

Slice beef down the full length and roll out to flatten.

Crumble crab cakes together and layer onto rolled out loin. Roll beef loin back up so the beef and crab are layered, tie and season. Roast in 325°F oven until beef reaches 145°F. Mix butter and garlic concentrate together, roll in plastic wrap and refrigerate until firm. Grill and season shrimp. Before serving, slice a 1 oz piece of garlic butter and place on top of each serving of beef/shrimp.

STUFFED AIRLINE CHICKEN BREAST SERVES: 6-8 1 each As needed As needed 1-1/2 oz 1/2 oz 1 oz 1/4 oz 2 oz

Tyson Airline Chicken Breast (977580) Salt Pepper Uncle Ben’s Long Grain & Wild Rice Blend (460630), prepared Hillshire Farm® Endless Traditional Smoked Chicken Sausage Rope (928930), diced Sugar Foods Fresh Gourmet® Infused Dried Cranberries (581750) C.H. Robinson Green Onion (361010, 361013), diced, sautéed Bix Diced Tomato (380248), sautéed

Season and pan sear both sides of the chicken breast. Split open the middle and stuff with rice, sausage and cranberries; lightly mix. Roast in 350°F oven until chicken reaches 165°F. Plate chicken and add/top with sautéed onions and tomatoes. Serve with a side salad.

2015 ISSUE 10

5

CULINARY CONCEPTS

STUFFED MEATLOAF SERVES: 4 12 slices 3 lb 4 oz 4 oz 2 oz 2 oz 1 oz

Farmland Gold Medal Single Sliced Bacon (924600) Rancher’s Legacy Ground Pork/Beef Blend – 70/30 (934780) Hillshire Farm® Endless Traditional Smoked Chicken Sausage Rope (928930), diced Simplot RoastWorks® Sweetlings Sweet Potatoes (999600), diced Shredded Mozzarella Green Pepper, sliced Red Onion, sliced

Layer bacon in a weave. Roll ground meat flat on top. Top with remaining ingredients. Roll up and close sides. Roast in 375°F oven until bacon is crispy brown and meatloaf reaches 155°F. Serve with two sides.

COST $4.19 SELL AT $12.

99

POTENTIAL PROFIT* $ 8.80

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

Seasonal Flatbread Recipes HAM & APPLE FLATBREAD 2 each 1/2 each 1 Tbsp 1 Tbsp To taste To taste 6 oz 1 each 1/3 lb

Rich’s Flatbread Red Onion, thinly sliced Olive Oil Fresh Thyme Salt Pepper Havarti Cheese, grated Apple, thinly sliced, tossed in lemon juice Ham, thin sliced, strips

Lightly toss onion, olive oil, thyme, salt and pepper together. Place flatbread on work surface. Layer cheese on flatbread. Follow with the onion, apple slices and ham strips. (Optional: Can drizzle with honey mustard before or after baking to finish.) Bake in 400°F oven until crust is lightly browned and cheese is bubbly, about 12-14 minutes.

TURKEY & CRANBERRY MOSTARDA FLATBREAD SANDWICH 1 each 2 Tbsp 2 slices 2 oz 2 Tbsp

Rich’s Hoagie Flatbread (952750) Cranberry Mostarda (see recipe) Havarti Cheese Turkey, thinly sliced Bacon, crumbled

Layer one slice of cheese on bottom half of flatbread. Spread mostarda on top of cheese. Follow with turkey, bacon and second slice of cheese. Close sandwich. Heat in oven or panini press or on flat top until cheese melts.

CRANBERRY MOSTARDA 1/2 cup 1 tsp 1 cup 1/3 cup 2 Tbsp

Dried Cranberries Fresh Thyme, chopped Water, divided Granulated Sugar Dijon Mustard

1 Tbsp 1 Tbsp 1/2 tsp 1/4 tsp 2 tsp

White Vinegar Fresh Lemon Juice Kosher Salt Pepper Cornstarch

In small saucepan, combine cranberries, thyme and 3/4 cup water. Bring to boil. Reduce heat to medium-low and simmer for 3 minutes, stirring occasionally. Add sugar, mustard, vinegar, lemon juice, salt and pepper. Continue simmering for 3-5 minutes, stirring regularly. In small bowl, combine 2 Tbsp water with cornstarch; add to saucepan with cranberry mixture. Cook for 1 to 2 minutes or until mixture thickens.

6

HOT

DISH!

SEASONAL ITEMS & REBATES Pumpkin Pre-Baked Pie (981480 – 6/10 in)

Luxe Layers® Apple with Salted Caramel Pre-Sliced Pie

(999030 – 6/10 in/8 slice)

Bistro Collection® Vanilla Bean Individual Bundt Cake with Raspberry (907800 – 24/3.75 oz)

Build sales with takeout desserts!

Find out how at

http://www.tysonfoodservice.com/Desserts-To-Go.

CENTER OF THE PLATE

STUFFING CUPS 6 oz

Kraft Stove Top Chicken Flavored Stuffing Mix (417050) 1/4 cup Butter 1/2 cup Celery, diced 1/2 cup Onion, diced 1-1/2 cups Water 1/2 cup Sugar Foods Fresh Gourmet® Dried Cranberries (581750) 1/2 cup Azar Walnuts (462080), coarsely chopped 1 cup Shredded Mozzarella Cheese 1/2 cup Shredded Cheddar Cheese 1 each Egg, beaten Preheat oven to 350°F. Heat butter in sauté pan; add celery and onion; sauté until tender. Boil water; toss with stuffing mix; add remaining ingredients; toss together. Spray muffin tin. Fill tin with mixture. Bake for approximately 10 minutes or until center reaches 165°F.

976700

Advance Pierre

Chicken Breast Broccoli Cheese l

24/7 oz

976830

Advance Pierre

Chicken Breast Broccoli Cheese l

36/4 oz

977230

Advance Pierre

Chicken Breast Cordon Bleu l

24/7 oz

976860

Advance Pierre

Chicken Breast Cordon Bleu l

20/6 oz

976840

Advance Pierre

Chicken Breast Cordon Royale l

36/4 oz

976850

Advance Pierre

Chicken Breast Kiev l

36/4 oz

976890

Advance Pierre

Chicken Breast Parmesan l

36/4 oz

978050

Advance Pierre

Chicken Dark Sage Dressing l

36/4 oz

977200

Advance Pierre

Chicken Carver Cranberry/Sage l

4/2.5 lb

931350

Perdue

Chicken Breast Roast Foil Wrapped

4/5 lb

934960

Perdue

Chicken Roaster With Giblits

9/8 lb ave

971460

Perdue

Chicken Quarters Fully Cooked l

32/10 oz

976550

Perdue

Chicken Wings Rotisserie Fully Cooked

2/5 lb

976430

Perdue

Chicken Wings Steamed Jumbo Fully Cooked

2/5 lb

977970

Wayne Farms

Chicken Wings Garlic

2/4.5 lb

977580

Tyson

Chicken Breast Airline

32/10 oz

915030

Hillshire Farm

Sausage Cocktail Smokies

4/3 lb

910780

Hillshire Farm

Beef Pot Roast Choice Fully Cooked l

1/10 lb

910600

Hillshire Farm

Beef Prime Rib Rare Choice

1/14-15 lb

910620

Hillshire Farm

Beef Prime Rib Rare Select

2/12.25 lb

978600

Hillshire Farm

Ham Farmhouse Carving

1/12 lb ave

915110

Hillshire Farm

Ham Pit Smoked Black Oak

2/15-16 lb

933720

Farmland

Ham Smoke ‘N Fast CarveMaster l

1/9-10 lb ave

915150

Farmland

Ham Pit Honey Brown Sugar l

2/14-16 lb

934940

Farmland

Ham Smoked Bone-In

3/20 lb ave

934941

Farmland

Ham Smoked Bone-In

1/20 lb ave

928100

Farmland

Pork Rack Duroc Rib Prime

3/6 lb

934040

Farmland

Pork Rack Duroc Center Cut French Fresh

6/3 lb ave

928410

Farmland

Porkloin Fresh

6/5-8 lb

923650

Farmland

Porkloin Apple Cinnamon Fully Cooked

2/5-8 lb

910390

Farmland

Porkloin Fully Cooked l

2/5-7 lb

970240

J&B Group

Turkey Hen

4/12-14 lb

970220

Potthoff

Turkey Tom

2/20-22 lb

859740

Foodhandler

Bag Pan Pal Turkey Size

50/34x26

Basic American

Potatoes Mashed Brilliant Beginnings

6/26 oz

504030

Custom Culinary

Gravy Mix Turkey

8/12 oz

417050

Kraft

Stuffing Stove Top Flex Pack

6/48 oz

SIDES 603010

= NEW ITEM

BRANDS YOU TRUST

l = REBATE

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE

DESSERTS 905360

Mrs. Gerry’s

Salad Cranberry

2/3 lb

905399

Mrs. Gerry’s

Salad Cranberry Cheesecake

2/3 lb

348269

Mrs. Gerry’s

Salad Cranberry Orange Relish

2/5 lb

905345

Mrs. Gerry’s

Salad Pumpkin N Spice

2/3 lb

964590

Best Maid

Cookie Pumpkin White Chocolate

180/2 oz

988260

Best Maid

Cookie Chocolate Chip Mini Baked

320/.40 oz

995620

Best Maid

Cookie Dough Caramel Apple Oatmeal

180/2 oz

994660

Best Maid

Cookie Dough Chocolate Chip M&M

180/2 oz

994670

Best Maid

Cookie Dough Chocolate Chip

180/2 oz

999560

Best Maid

Cookie Dough Lemon White Chocolate

180/2 oz

993840

Best Maid

Cookie Dough Monster

180/2 oz

995200

Best Maid

Cookie Dough Peanut Butter Reese’s

180/2 oz

995180

Best Maid

Cookie Dough Turtle

180/2 oz

964600

Best Maid

Cookie Dough S’Mores

180/2 oz

993830

Best Maid

Cookie Dough Christmas Bell, Star, Tree

240/1.25 oz

988030

Best Maid

Bar Crispy Peanut Butter

4-1/4 Sheet

982680

Chef Pierre

Bar Variety Pack

4 trays

997390

Chef Pierre

Brownie Salted Caramel

4 trays

907810

Chef Pierre

Cake Bundt Boston Creme With Chocolate l

24/3.75 oz

907790

Chef Pierre

Cake Bundt Chocolate l

24/3.25 oz

907820

Chef Pierre

Cake Bundt Chocolate Pecan with Salted Caramel l

24/3.75 oz

907800

Chef Pierre

Cake Bundt Vanilla Bean With Raspberry l

24/3.75 oz

981880

Chef Pierre

Cake Hot Fudge Chocolate

24/5.5 oz

992130

Chef Pierre

Cake Hot Fudge Chocolate

24/2.8 oz

992150

Chef Pierre

Pie Chocolate Peanut Butter Cream

24/3.1 oz

992140

Chef Pierre

Pie Key Lime Cream

24/2.8 oz

992210

Chef Pierre

Cheesecake Classic

24/2.6 oz

981490

Chef Pierre

Cheesecake New York Hi Rise

2/16 cut

998350

Chef Pierre

Cake Chocolate Peanut Butter Thunder

2/14 cut

992790

Chef Pierre

Pie Apple Lattice l

6/8 cut

996630

Chef Pierre

Pie French Silk l

4/8 cut

987740

Chef Pierre

Pie Pecan l

6/8 cut

987710

Chef Pierre

Pie Pumpkin l

6/8 cut

999030

Chef Pierre

Pie Apple With Salted Caramel l

6/8 cut

999040

Chef Pierre

Pie Blueberry With Lemon Meringue l

4/10 cut

999060

Chef Pierre

Pie Chocolate Mousse With Caramel l

4/10 cut

995488

Chef Pierre

Pie Red Velvet with Cream Cheese Mousse and Dark Chocolate Ganache l

= NEW ITEM

l = REBATE

4/10 cut

M tr art ac $ in ke Br d REBATES os on .A CR S! UP TO $500!

Fall Baking Rebate Offer valid through 12/13/2015.

UP TO $500!

Stuffed Chicken Holiday Rebate

Offer valid through 12/31/2015.

OVER $2,000!

Fall Harvest Rebate Offer valid through 12/31/2015.

UP TO $250!

Make Your Year Sparkle Rebate

Offer valid through 12/31/2015.

UP TO $250!

Winter Rebate

Offer valid through 1/3/2016.

Find complete rebate information including a full list of qualifying items for these rebates on www.martinsmart.com in the Coupons section under the Products tab.

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

DESSERTS 980380

Chef Pierre

Pie Andes Chocolate Mint Cream

4/10 in

980980

Chef Pierre

Pie Cookies And Cream

4/10 in

980880

Chef Pierre

Pie French Silk

4/10 in

981100

Chef Pierre

Pie Southern Pecan

6/10 in

980970

Chef Pierre

Pie Variety Pack Cream

4/10 in

981480

Chef Pierre

Pie Pumpkin

6/10 in

980460

Chef Pierre

Pie Pumpkin Unbaked

6/10 in

980170

Chef Pierre

Pie Fruits Of The Forest Hi Pie Unbaked

6/10 in

980630

Chef Pierre

Pie Wild Berry Blast Hi Pie Unbaked

6/10 in

981350

Chef Pierre

Pie Shells Unbaked

20/10 in

400040

General Mills

Cake Mix Coffee Cinnamon Streusel l

4/5 lb 12/18 oz

998980

Father’s Table

Cake Roll Carrot

998050

Father’s Table

Cake Roll Chocolate

12/18 oz

996900

Father’s Table

Cake Roll Lemon Buttercream

12/18 oz

995970

Father’s Table

Cake Roll Pumpkin

6/22 oz

Find this recipe on www.generalmillscf.com/recipes!

995870

Father’s Table

Cake Roll Red Velvet

6/22 oz

995880

Father’s Table

Cake Roll Strawberry

12/18 oz

997130

Father’s Table

Cheesecake Variety 14 Slice

6/54 oz

Featuring Gold Medal™ White Cake Mix (402150) and Vanilla Créme Icing - Ready-to-Spread (402090)

754020

Lawrence

Pie Filling Apple

4/.75 gl

754060

Lawrence

Pie Filling Cherry

4/.75 gl

307260

Kemps

Whipping Cream 100% Real Cream

12/30 oz

771350

Lyons

Sauce Assorted Designer

12/16 oz

771470

Lyons

Sauce Bourbon Caramel

12/15 oz

771480

Lyons

Sauce Sea Salt Caramel

12/16 oz

771490

Lyons

Sauce Dark Chocolate Truffle

12/15 oz

988060

Rich’s

Topping On Top Non-Dairy Whipped

12/16 oz

988160

Rich’s

Topping Non-Dairy Whipped

12/16 oz

988158

Rich’s

Topping Non-Dairy Ready To Whip

12/32 oz

CARAMEL APPLE CUPCAKES

= NEW ITEM

l = REBATE

Holiday Gift Packages Wicker Basket with Handle

1 Peck Holiday Gift Basket

# 500 - 389610 5 Oranges, 3 Grapefruit, 4 Pears, 5 Red Delicious, 2 Gold Delicious, 2 Braeburn, & 2 Granny Smith $21.99

# 460 - 389410 4 Grapefruit, 9 Oranges, 5 Apples, 2 Pears & 8 oz. Cheese $22.99

Round Wicker Basket

# 495 - 389510 4 Oranges, 3 Pears, 3 Red Delicious, 2 Gold Delicious, 2 Braeburn, & 2 Granny Smith $18.99

1/2 Peck Holiday Gift Basket # 480 - 389440 5 Oranges, 4 Pears, 4 Red Delicious, 4 Gold Delicious $17.99

Order through your Martin Bros. representative by 12/14/2015.

2016 Resolutions

10 TIPS FOR LIGHTENING-UP CALORIES & PACKING-ON NUTRIENTS Christy Edwards, RDN, CD Martin Bros. Marketing Dietitian

1. Swap white flour out for whole wheat flour.

6. Replace regular sour cream with Greek yogurt to get double the protein with less fat.

2. Use applesauce, mashed banana or canned pumpkin instead of oil (or for half the oil) in muffin and cake recipes.

7. Use low sodium broths and bases.

4. Add diced fruits and fruit purees to top chicken, fish and pork.

5. Add chopped veggies and vegetable purees to soups, pastas, casseroles and pizzas.

8. Use low sodium and salt-free seasonings.

9. Try substituting lean ground turkey or chicken for some or all of ground beef in recipes.

10. Reduce the amount of sugar in recipes by one-third to one-half. Instead, add spices such as cinnamon, cloves, allspice and nutmeg or flavorings such as vanilla and almond extracts to boost sweetness.

RECIPES SLOPPY TOM ON BUN

LIGHTER PRODUCT OPTIONS

Gold Medal® Stone Ground White Whole Wheat Flour (460380 – 1/50 lb) Gold Medal® Stone Ground Whole Wheat Flour (460078 – 1/50 lb)

Chef-Ready Fruit Purees (6/34 oz) Mango (572740) • Pineapple (572730)

A few simple swaps can make it easy to cut back on calories and sodium and add nutrients to your recipes…all while maintaining and even improving flavor!

Consider these 10 simple swaps to your favorite recipes:

3. Add fresh fruits to salads.

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

Brought to you by

Master’s Touch® All Natural Reduced Sodium Chicken Base (500910 – 6/1 lb)

Gold Label Low Sodium Bases (1/1 lb) Beef (500021) • Chicken (501760) PanRoast® Low Sodium Gluten Free Gravy Mixes (8/12 oz) Brown (504140) • Chicken (504150)

Ground Turkey (976020 – 4/5 lb)

All Natural Ground Chicken Crumbles – Fully Cooked (999320 – 4/5 lb)

(Simply Menus Recipe #19705) Servings: 36 7-1/4 lb 2-1/8 cups 1-1/8 cups 1/2 #10 can 1-1/2 tsp 2 Tbsp + 1/2 tsp 36 each

Ground Turkey Onions, chopped Green Peppers, chopped Tomato Sauce Mustard Powder Brown Sugar Hamburger Buns

Brown ground turkey with chopped onions and chopped peppers. Drain off fat. Add tomato sauce, mustard powder and brown sugar. Simmer. Place one #12 scoop on each bun.

GOOD FOR YOU MACARONI & CHEESE

(Simply Menus Recipe #17827) Servings: 40 3 lb 8 oz 51-1/4 oz 12-3/4 oz 1 lb + 9-5/8 oz

Pouring in a steady stream, add soup base to water, whisking vigorously for approximately 1 minute or until all Elbow Macaroni, cooked Custom Culinary Cream Soup Base mix is dissolved; simmer for 3 minutes, whisking occasionally. Combine cooked Warm Water pasta, prepared cream sauce, squash Squash and shredded cheese. Distribute equally Shredded American Cheese into pan(s). Bake at 350°F.

Lawry’s® Sodium Control Seasoning Blends All Purpose Salt-Free (472751 – 1/13 oz) Citrus Herb Salt-Free (473291 – 1/19 oz) Garlic & Herb Salt-Free (475601 – 1/20 oz) Roasted Garlic Touch of Salt (473081 – 1/24.5 oz) Perfect Pinch® Seasoning Blends Signature Salt-Free (475731 – 1/21 oz) Zesty Pepper Salt-Free (473291 – 1/19 oz) Garlic & Herb Salt-Free (475751 – 1/20 oz) Ground Spices Cinnamon (472248 – 1/18 oz) Cloves (472281 – 1/16 oz) Allspice (472741 – 1/16 oz) Nutmeg (472391 – 1/16 oz) Imitation Almond Extract (475031 – 1/1 pint)

SCHOOLS 4 NEW SCHOOL-FRIENDLY RECIPE IDEAS! Find them, “pin” them, make them…be happy! www.martinsnet.com/recipes

FREE Flavor Station Stand Allow those you serve to customize their meals with the seasonings they want! Holds four bottles! (379750)

Choice Beef Pot Roast - Fully Cooked (910780 – 1/10 lb)

WAYS

POT ROAST SUNDAE

1

Cherry Tomato 1 each

Shredded Cheddar Cheese 1 oz

Custom Culinary PanRoast® Brown Gravy (504010) 2 oz

Lamb Weston Lamb’s Supreme® Seasoned Mashed Potatoes (961440) 4 oz

Hillshire Farm® Choice Beef Pot Roast - Fully Cooked (910780) 4 oz

COST $ 2.8 7 SELL AT $ 8 .99

POTENTIA L PROFIT* $ 6.12

Save up to $500!

Menu Favorites Rebate. Offer valid through 12/31/2015.

Ask your Martin Bros. representative for more information.

$ Only Martin Bros. offers NO HASSLE REBATES!

Serve with a side salad. *Potential profits are based on average prices and serving sizes.

12

1 I N G R E D I E N T • 3 WAYS

POT ROAST GRILLED CHEESE ON CRANBERRY WILD RICE BREAD Lamb Weston Sweet Things® CrissCut® Sweet Potato Fries (992480) 5 oz

2

Franklin Street Bakery Cranberry Wild Rice Bread (964300) 2 slices Provolone Cheese 1 slice Hillshire Farm® Choice Beef Pot Roast - Fully Cooked (910780) 4 oz Cheddar Cheese

COST $ 3.4 9 SELL AT $ 9.

99

1 slice

3

POTENTIA L PROFIT* $ 6.50 COST $ 3.4 0 SELL AT $ 9.

99

POTENTIA L PROFIT* $ 6.59

LOADED NACHOS Catallia Tri-Cut Corn Tortilla Chips (953380) 3-4 oz Shredded Mozzarella Cheese 1-1/2 oz Capital City White Onion (361020, 361025) 1 oz Shredded Cheddar Cheese 1-1/2 oz Kemps Sour Cream (900540, 900548) 2 oz Hillshire Farm® Choice Beef Pot Roast Fully Cooked (910780) 4 oz Bix Diced Tomato (380248) 2 oz Black Olives 1-2 oz

Capital City Jalapeño (361280, 361238) 1 each 2015 ISSUE 10 *Potential profits are based on average prices and serving sizes.

13

SENIOR LIVING

THE IMPORTANCE OF

FINGER FOODS Chris Timmons, RD, LD Featured Guest Author Poor eyesight and poor motor skill issues may make dining with traditional utensils a challenge if not downright difficult for some seniors. Dementia patients add to the complexity with their tendency to wander.

Finding ways to implement finger foods in your menu can help to preserve some of a person’s independence while providing you with the best chance at success in getting the resident to eat.

Finger foods should be of a texture that will hold together when they are picked up with fingers. Mini versions of foods are often easier because they are a more stable texture

A SAMPLE FINGER FOOD MENU: BREAKFAST: Cereal Bar, Banana, Orange Juice, Toast MORNING SNACK: Drained Mandarin Oranges or Fresh Orange Segments NOON MEAL: Hamburger on Bun, French Fries, Peas, Ice Cream Cone

and less likely to fall apart. Foods falling apart are not only messy but they automatically eliminate part of the food being ingested, which contributes to inadequate intake and the potential for weight loss.

When implementing finger foods as part of a menu, the issue of choking should always be considered. Remove seeds and skins and ensure that foods are moist. Toothpicks or other sharp objects should be avoided. In addition, find ways to incorporate color to assist in holding the interest of your dementia residents.

AFTERNOON SNACK: Mini Muffin EVENING MEAL: Pureed Soup in Mug, Dinner Roll & Margarine, Meat & Cheese Cubes, Cherry Tomatoes Cut in Half, Soft Cookie EVENING SNACK: Mini Muffins, Soft Bars, Drained Fruit

The following items will provide alternate ways of eating certain foods: • Bite-size pieces of foods that do not have sauces • Breaded nuggets of meat or breaded vegetables • Sandwiches / Wraps • Breakfast items to pick up and dip into sauce/syrup, such as waffle sticks or pancake roll-ups • Breakfast bars

• Soups pureed in a mug • Ice cream novelties or ice cream/ sherbet in a cone • Straws in cold beverages • Fresh fruit pieces • Potato wedges, fries, tater tots, etc.

• Cheese and meat cubes • Meatballs without sauce

431050 MightyShakes® II Vanilla 27/8.45 oz 431060 MightyShakes® II Chocolate 27/8.45 oz

961780

961768 941070 950580

941650

999760 Tater Tots 941650 Potato Mini Pancakes 944548 French Toast Sticks 960580 Sweet Potato Slices

FINGER FOODS VIDEO!

941070 Sweet Potato Wedges 963520 Sweet Potato Bites 961400 Sweet Potato Fries 963290 Waffle Fries

341914 French Fries 961768 Mozzarella Sticks 961780 Corn Nuggets 950580 Battered Green Beans

577680 Supplement Plus 2 Black Cherry 50/4 oz 577690 Supplement Plus 2 Vanilla 50/4 oz 577870 Supplement Plus 2 Root Beer 50/4 oz

3 EASY IDEAS http://www.youtube.com/martinbrosdist

EQUI PM ENTA N D SUPPL I ES

holiday & new year

CHECKLIST

Make sure you have the equipment and supplies you need for the busy Holiday season, and start looking at what might need replacing or you might need to order more of due to heavy use or wear and tear!

Get ready for the Holidays and for a fresh start in 2016 by utilizing the following checklist with suggested products!

HOLIDAY DISPOSABLES

BAKING PANS Wear-Ever ® Pans

Fall Harvest Combo Pack

™

(804978 – 1/250 ct)

Halloween Ghosts Combo Pack™ (804728 – 1/250 ct)

Loaf Pan (230000) Quarter Sheet Pan (230120) Half Sheet Pan (230125) Full Sheet Pan (230135)

Spoodle® with Grip ‘N Serv® Handle

Happy Thanksgiving Combo Pack™ (804288 – 1/250 ct)

Holiday Traditions Combo Pack™ (800168 – 1/250 ct)

Holiday Candles Combo Pack™ (804718 – 1/250 ct)

Poinsettia Splendor Combo Pack™ (804608 – 1/250 ct)

Peeking Snowman Combo Pack™ (804918 – 1/250 ct)

Silver Snowflake Combo Pack™ (354917 – 1/250 ct)

New Year Horns Combo Pack™ (804198 – 1/250 ct)

Rustic Hideaway Placemat

Baker’s Quarter Sheet Pan with Lid (231130)

Baker’s Half Sheet Pan with Lid (231140)

9x13 Cake Pan with Lid (231160) Sheet Cake Pan with Lid (265526) Square Cake Pan with Lid Pie Pan with Lid (231170)

(265527)

STEAM TABLE PANS

(804100 – 1/1000 ct)

Winter Hideaway Placemat

(804130 – 1/1000 ct)

Holiday Joy Multipack® Placemats (353541 – 3/334 ct)

Autumn Days Multipack® Placemats

(883020 – 3/334 ct)

Fall & Winter Seasonal Celebrations Placemats (805018 – 8/125 ct)

FRY PANS Wear-Ever ® with TriVent ® Silicone Handle 8 in (230275) 10 in (230285) 12 in (230295)

SteelCoat x3 ™ Non-Stick Interior 8 in (230810) 10 in (230820) 12 in (230830) 14 in (230840)

Super Pan 3 ® Stainless Steel Pans 1/2 Size, 2.5 in Deep (210222) 1/2 Size, 4 in Deep (210242) 1/2 Size, 6 in Deep (210262) 1/3 Size, 2.5 in Deep (210322) 1/3 Size, 4 in Deep (210342) 1/3 Size, 6 in Deep (210362)

Covers 1/2 Size, Slotted (210021) 1/2 Size, Solid (210023) 1/3 Size, Slotted (210031) 1/3 Size, Solid (210032) 1/4 Size, Solid (210043) 1/6 Size, Solid (210063) Full Size, Solid (210012)

Steam Table Pans 1/4 Size, 4 in (210442) 1/4 Size, 6 in (210462) 1/6 Size, 4 in (210642) 1/6 Size, 6 in (210862) 1/9 Size, 4 in (210962) Full Size, 2.5 in (210022) Full Size, 4 in (210042) Full Size, 6 in (210062)

COLOR-CODED SERVING UTENSILS

2 oz Perforated – Blue (225900) 2 oz Solid – Blue (225910) 3 oz Perforated – Ivory (225920) 3 oz Solid – Ivory (225930) 4 oz Perforated – Gray (225940) 4 oz Solid – Gray (225950) 6 oz Perforated – Teal (225960) 6 oz Solid – Teal (225970) 8 oz Solid – Orange (225990)

Disher 5-1/3 oz – White (223050) 4 oz – Gray (223052) 3-1/4 oz – Ivory (223055) 2-2/3 oz – Green (223057) 2 oz – Dark Blue (223060) 1-5/8 oz – Yellow (223062) 1-1/3 oz – Red (223065) 1 oz – Black (223067) 3/4 oz – Orchid (223070)

THERMOMETERS -40°F to 550°F Stem Digital Thermometer (256130)

-40°F to 392°F Waterproof Digital Thermometer (255075)

-40°F to 120°F

STAINLESS STEEL MIXING BOWLS 3 qt (221210) 8 qt (221960) 13 qt (221970)

CUTTING BOARDS White 12x18 in (027090) 18x24 in (027105)

STORAGE CONTAINERS Round Food Storage Container 1 qt Clear (208565) 2 qt Clear (208570) 2 qt White (208572) 4 qt Clear (208575) 6 qt Clear (208580) 8 qt Clear (208585) 12 qt Clear (208590) 22 qt Clear (208600)

Round Cover 1 qt Clear (208620) 2 & 4 qt White (208632) 2 & 4 qt Clear (208360) 6 & 8 qt Clear (208640) 12-18-22 qt Clear (208650)

Refrig/Freezer Long Thermometer (256120)

0°F to 220°F Stem Dial Thermometer (256070) Stem Dial Thermometer with Cover (287786)

200°F to 550°F Oven Dial Thermometer (256010)

Square Food Storage Container 2 qt Clear (215960) 4 qt Clear (215965) 6 qt Clear (215970) 8 qt Clear (215975) 12 qt Clear (215980) 18 qt Clear (215985) 22 qt Clear (215990)

Square Cover 2 & 4 qt Green (215995) 6 & 8 qt Red (216000) 12, 18 & 22 qt Blue (216010)

Check out our latest video to see how your disposable gloves can help you be the best instead of get the best of you!

http://www.youtube.com/martinbrosdist

Independent Restaurants Your One-of-a-Kind Recipe Could Win You $50,000!

Start planning now! www.NeighborhoodToNation.com

GOLD MEDAL SWEET REWARDS LOW-FAT VARIETY MUFFIN MIX – 402600 SERVE UP VERSATILITY ONLY YOU CAN IMAGINE! ®

®

And you can still make a scrumptious muffin.

PINEAPPLE UPSIDE DOWN CAKE

SOUTHWESTERN PUMPKIN MUFFINS

Visit GeneralMillsFoodservice.com for more recipes inspiration! © 2015 General Mills. A34691

BUTTER TOFFEE COOKIES

Current Nutrition “Best Practice” to Reduce Hospital Readmissions Jan

13

1:30 pm

WEBINARS H

N

2:30 pm

Brenda Richardson, MA, RDN, LD, CD, FAND

This session will present an overview of current “best practice” nutrition for effective care transition management along with suggestions of how to apply “best practice” for use in daily practice.

Approved for one general hour of continuing education for Certified Dietary Managers.

New CMS Guidelines Feb

17

1:30 pm

H

N

2:30 pm

Kathleen Neidert

Review the latest regulations and discuss the challenges faced in long term care.

Approved for one general hour of continuing education for Certified Dietary Managers.

EVENTS

ServSafe Course (Ames, IA) Dec

22

Register by Dec. 4 H

R

C

S

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.

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

Register at: www.martinsnet.com/events

Healthcare

Restaurant

C-Store

School

Nursing

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

PREPARE FOR GERM SEASON 75% of customers report that their impressions of a restaurant are positively impacted by seeing PURELL® product provided.1 099621

024740

025040 used with refill – 025060

1 Results based on nationwide online survey of 1,531 individuals, conducted July, 2015 by GOJO Industries. Statistically significant differences between users/non-users at 95% confidence.

016790

©2015. GOJO Industries, Inc. All rights reserved. | #17038 (11/2015)

#MBMustHaves PAGE 2

Hillshire Farm® Endless Traditional Smoked Chicken Sausage Rope (928930)

PAGE 2

PAGE 3

Farmland DURoC Rack of Pork

C.H. Robinson Kale

(928100)

(361440)

PAGE 4

PAGE 5

Louisa Smoked Mozzarella & Speck/Prosciutto Ravioli (907600)

Tyson Airline Chicken Breast

PAGE 8

PAGE 8

Kraft Stove Top Stuffing

AdvancePierre Barber™ Cranberry & Sage Chicken Carver (977200)

FEATURED REBATES

(417050)

(977580)

PAGE 6

Rancher’s Legacy Ground Pork/Beef Blend - 70/30 (934780)

PAGE 8

Hillshire Farm® Choice Beef Pot Roast – Fully Cooked (910780)

PAGE 4

Fish Guys Oysters (371310)

PAGE 7

Luxe Layers® Apple with Salted Caramel Pre-Sliced Pie (999030)

PAGE 15

Vollrath Stainless Steel Mixing Bowl – 8 qt (221960)

UP TO $500!

OVER $2,000!

Stuffed Chicken Holiday Rebate

Fall Harvest Rebate

BUY 1 GET 1 FREE!

UP TO 2 FREE CASES!

UP TO $250!

BUY 1 GET 1 FREE!

Performance Sauce Rebate

Crispy Jalapeños Rebate

Featuring Extra Melt® Cheese Sauce Item # 909300

Baked Yeast Rolls Rebate

Item # 90624586

Winter Rebate

UP TO $250!

Make Your Year Sparkle Rebate

Offers tracked through at least 12/31/2015. Ask your Martin Bros. representative for complete rebate details.

BUY 1 GET 1 FREE! Chicken Gourmet Sausage Rebate Featuring Italian Mozzarella Item # 906988

Item # 908490