Culinary edge vol 65 digital

SPRING/SUMMER 2018 volume 65

Culinary Edge How to Attract Millennials to Your Restaurant

Braising: More Than Comfort Food How to Draw a Crowd on Game Day

Table of Contents FEATURES BRAISING: IT’S MORE THAN COMFORT FOOD ...................................6 HOW TO ATTRACT MILLENNIALS TO YOUR RESTAURANT ........................22 HOW TO DRAW A CROWD ON GAME DAY ..........................................26

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ON THE COVER: Arcadian Harvest Lettuce Peak....322035....4/3 lb

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We welcome news about your operation, staff or you! Share your news with us by emailing Ryan Barnett, Marketing Specialist, Ryan.Barnett@pfgc.com To read this issue and earlier volumes of Culinary Edge Magazine, go to www.performancefoodservice.com/metrony. Also, access our website for valuable Manufacturer Rebates and Coupons. From the homepage, simply click Featured Manufacturers and Rebates and print on demand.

RECIPES CULINARY EDGE RECIPE - LOADED BBQ PULLED PORK FRIES ...........................18 CULINARY EDGE RECIPE - CIDER BASTED ROASTED TURKEY WITH APPLE GRAVY ..19 PERFORMANCE FOODSERVICE RECIPE APPLE SQUASH KUGEL ........................25

EXECUTIVE EDITOR Kay Liddell

GRAPHIC DESIGN Tim Harper Joseph Rothermund

COPY PROOFING Lee Ann Vietri

EDITORIAL OFFICE Performance Foodservice 1 Ikea Drive, Elizabeth, NJ 07207 1.800.275.9500 www.performancefoodservice.com/metrony

Advertisers Guide Peak Recipe: Mediterranean Steak Pita .......................... 4 Peak Recipe: Arugula Salad with Goat Cheese................ 5 Peak Better Burgar Leaf .................................................... 8 Peak Turning Heads: Romain Lettuce ............................... 9

Sweet Encore ....................................................................29 Sweet Encore ....................................................................30 ROMA - Veal Products.......................................................31 West Creek - Soups...........................................................32

Rich’s - Café Whipped Topping .....................................................10 Sabra ..........................................................................................11

&RUWR &DOLIRUQLD ([WUD 9LUJLQ 2OLYH 2LO ............................................33 Peak - Choose Peak Produce ...........................................34

6WRQ\Ã&#x20AC;HOG 2UJDQLF *UHHN <RJXUW ...................................................12

&XVWRP &XOLQDU\ ..........................................................................35

8QFOH %HQ·V 5LFK ..........................................................................13 Performance Custom Meats: A Filet Mignon in Disguise ...............................................14

6WDQLVODXV )RRG 3URGXFWV B 5HDO ,WDOLDQ 7RPDWR 3URFWV .................36 &HUWLÃ&#x20AC;HG $QJXV %HHI 5LEH\H 0HUFKDQGLVLQJ ,GHDV .....37 &HUWLÃ&#x20AC;HG $QJXV %HHI &XWWLQJ 0HWKRG ...........................38 &HUWLÃ&#x20AC;HG $QJXV %HHI &XWWLQJ 0HWKRG ...........................39 )LUVW 0DUN +LJK 4XDOLW\ )RDP &XSV ..............................40 )LUVW 0DUN .LWFKHQ )RRGVHUYLFH &OHDQHUV ................41 )LUVW 0DUN $ 7DFN /HPRQ 6FHQW 'LVLQIHFW 'HRGRUL]HU Cleaner ..............................................................................42 West Creek - Salt ..............................................................43 3HDN )UXLW 9HJHWDEOHV 6QDSVKRW ..........................44 3HDN )UXLW 9HJHWDEOHV 6QDSVKRW ..........................45 Peak: Bacon, Lettuce and Tomato Salad ........................46

.HOORJJ·V *DUGHQEXUJHU ...............................................................15 Brilliance Premium Oils....................................................18 &HUWLÃ&#x20AC;HG $QJXV %HHI 3DWK3URYHQ %HHI ..........................19 Entice - Appetizers ............................................................21 0DJHOOHQ 1XWV .............................................................................22 3HUIRUPDQFH )RRGVHUYLFH $SSOH 6TXDVK .XJHO ...........23 520$ ([SHULHQFH WKH )ODYRU RI &KRSSHG *DUOLF ..........26 ROMA - Italian Sausage ...................................................27 West Creek - Deluxe Pork Fritter .....................................28

Mediterranean Steak Pita 6HUYHV

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โ ข 6 oz. Peak Fresh Produceโ ข, Fresh Baby Spinach, 260811.....2/2 lb ย รณ FXS Peak Fresh Produceโ ข, Red Onions, 470663 .....1/25 lb WKLQO\ VOLFHG

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Arugula Salad with Goat Cheese

By Chef Rich Smice, Performance Foodservice - TPC Serves - 1

INGREDIENTS

INSTRUCTIONS

• 4 oz. Peak Fresh Produce Baby Arugula,

• Place baby arugula in salad bowl and sprinkle red onion over mixture

(232176.....1/3 lb)

• 2 oz. Peak Fresh Produce Red Onions, (418212.....2/5 lb) (sliced)

• Top with bacon, oranges, cashews and goat cheese

• 2 oz. Ridgecrest Bacon Applewood Slices, (229841.....2/10 lb) (diced)

• Drizzle the dressing over salad and serve

• Add tomatoes around the edge of the bowl

• 2 oz. Mandarin Oranges • 2 oz. cashews • 3 oz. Nature's Best Dairy Goat Cheese, (512332.....12/10.5 oz)

• 3 each Peak Fresh Produce Cherry Tomatoes, (419222/1/10 lb) (sliced) • 4 oz. Ken's Honey Lime Vinaigrette, (27570.....4/1 gal) 5

IT’S M

A CO raising is an early method of cooking used today to create comfort food ideal for the fall and winter seasons. Similar ƚŽ ƐƚĞǁŝŶŐ͕ ďƌĂŝƐŝŶŐ ŝƐ ƵƟůŝnjĞĚ ĨŽƌ ůĂƌŐĞƌ ĐƵƚƐ ŽĨ ŵĞĂƚ͘ /ƚ ŝƐ Ă ĐŽŵďŝŶĂƟŽŶ ĐŽŽŬing technique that uses both dry and moist methods and in which during this ůŽǁ ĂŶĚ ƐůŽǁ ƉƌŽĐĞƐƐ͕ ĨŽŽĚ ŇĂǀŽƌƐ ĂƌĞ ĐŽŶĐĞŶƚƌĂƚĞĚ͕ ŵĂŬŝŶŐ ĂŶ ĞdžƚƌĞŵĞůLJ ŇĂǀŽƌĨƵů ĐŽŽŬŝŶŐ ŵĞĚŝƵŵ͘ dŚŝƐ technique works best for tough cuts of meat, game, ŵĂƚƵƌĞ ƉŽƵůƚƌLJ ĂŶĚ ŚĞĂƌƚLJ ǀĞŐĞƚĂďůĞƐ͘ In the 19th century, working class American houseŚŽůĚƐ ƌĞůŝĞĚ ŚĞĂǀŝůLJ ŽŶ ƌĞŶĞǁĂů ŽĨ ŇĂǀŽƌƐ͕ ƵƐŝŶŐ ǁŚĂƚĞǀĞƌ ŝŶŐƌĞĚŝĞŶƚƐ ƚŚĞLJ ŚĂĚ ŽŶ ŚĂŶĚ͘ dŚĞƐĞ ǁĞƌĞ ŝŶĞdžƉĞŶƐŝǀĞ ĐƵƚƐ ŽĨ ŵĞĂƚ͕ ŚĞĂƌƚLJ ǀĞŐĞƚĂďůĞƐ͕ ĂŶĚ bread which was all common ingredients found in early American households. Braising became such a popular cooking method because it allowed the chef ƚŽ ƵƐĞ ŵŝŶŝŵĂů ĞīŽƌƚ ĂŶĚ ƌĞĐĞŝǀĞ ĂŶ ĞdžƚƌĞŵĞůLJ ŇĂǀŽƌful meal in return. dŽĚĂLJ͕ ƚŚĞ ƐĂŵĞ ƚĞĐŚŶŝƋƵĞƐ ĂƉƉůLJ ǁŚĞŶ ďƌĂŝƐŝŶŐ͘ First, choose a cut of meat you prefer. Chuck, brisket, and round are all primal cuts of beef that produce sub ƉƌŝŵĂů ĐƵƚƐ ĂƉƉƌŽƉƌŝĂƚĞ ĨŽƌ ďƌĂŝƐŝŶŐ͘ dŚƌŽƵŐŚŽƵƚ ŝƚƐ ůŝĨĞ͕ ƚŚĞ ĂŶŝŵĂů ǁŽƌŬƐ ƚŚĞƐĞ ƉƌŝŵĂů ŵƵƐĐůĞƐ ŚĞĂǀŝůLJ͘ dŚŝƐ ĐŽŶƚƌŝďƵƚĞƐ ƚŽ ƚŚĞ ŚŝŐŚ ĂŵŽƵŶƚƐ ŽĨ ĐŽŶŶĞĐƟǀĞ ƟƐƐƵĞƐ ƚŚĂƚ ƐƉĂŶ ƚŚƌŽƵŐŚŽƵƚ ƚŚĞ ŵƵƐĐůĞƐ͕ ǁŚŝĐŚ ŵĂŬĞƐ ƚŚĞŵ ƚŽƵŐŚĞƌ ƚŚĂŶ ƚŚĞ ŵŝĚͲƐĞĐƟŽŶ ŽĨ ƚŚĞ ĂŶŝŵĂů͘ ŽŶŶĞĐƟǀĞ ƟƐƐƵĞ ĐŽŶƚĂŝŶƐ Ă ŵĞŵďƌĂŶĞ ĐĂůůĞĚ ĐŽůůĂŐĞŶ ƚŚĂƚ ŚĞůƉƐ ŝŶ ĐŽŶŶĞĐƟŶŐ ŵƵƐĐůĞƐ ƚŽ ďŽŶĞ͘ ŽůůĂŐĞŶ ďƌĞĂŬƐ ĚŽǁŶ ŝŶƚŽ ŐĞůĂƟŶ ĚƵƌŝŶŐ ƚŚĞ ĐŽŽŬŝŶŐ ƉƌŽĐĞƐƐ͕ ŐŝǀŝŶŐ ƚŚĞ ďƌĂŝƐŝŶŐ ůŝƋƵŝĚ Ă ƌŝĐŚ ŇĂǀŽƌ͘ /Ĩ cooked correctly, tough cuts of meat can be the most ŇĂǀŽƌĨƵů͘ / ƌĞĐŽŵŵĞŶĚ ďƌĂŝƐŝŶŐ ƐŚŽƌƚ ƌŝďƐ͕ ďƌŝƐŬĞƚ͕ Žƌ round roast.

KŶĐĞ LJŽƵ ŚĂǀĞ ĚĞĐŝĚĞĚ ŽŶ ƚŚĞ ĐƵƚ͕ ƐĞĂƐŽŶ ĂŶĚ ƐĞĂƌ the meat on all sides. Searing is a dry cooking methŽĚ͘ ,ĞĂƚ ŵŽǀĞƐ ĨƌŽŵ ƚŚĞ ƉĂŶ ƚŽ ƚŚĞ ĨŽŽĚ ďLJ ŵĞĂŶƐ ŽĨ ĐŽŶĚƵĐƟŽŶ͘ dŚĞ ďĞƐƚ ǁĂLJ ƚŽ ƐĞĂƌ ŵĞĂƚ ŝƐ ŝŶ Ă ƐŵĂůů ĂŵŽƵŶƚ ŽĨ ĨĂƚ ŽǀĞƌ ŵĞĚŝƵŵ ŚĞĂƚ͘ / ůŝŬĞ ƚŽ ƵƐĞ ǀĞŐĞtable oil because it has a high smoke point. You can

obtain incredible results by rinsing your meat then ĚƌLJŝŶŐ ŝƚ ĐŽŵƉůĞƚĞůLJ ďĞĨŽƌĞ ƉƵƫŶŐ ŝƚ ŝŶ ƚŚĞ ƉĂŶ͘ dŚŝƐ ǁŝůů ĞŶƐƵƌĞ Ă ŐŽůĚĞŶ ĐƌƵƐƚ ĞǀĞƌLJ ƟŵĞ͘ KŶĐĞ Ă ƉƌŽƉĞƌ sear has been obtained, take the meat out of the pan ĂŶĚ ƌĞƐĞƌǀĞ͘ <ĞĞƉ ŝŶ ŵŝŶĚ͕ LJŽƵ ŶĞǀĞƌ ǁĂŶƚ ƚŽ ŽǀĞƌĐƌŽǁĚ LJŽƵƌ ƉĂŶ ǁŚĞŶ ƐĞĂƌŝŶŐ͘ dŚŝƐ ǁŽƵůĚ ůĞĂĚ ƚŽ Ă ďƵŝůĚƵƉ ŽĨ ŵŽŝƐƚƵƌĞ ŝŶ ƚŚĞ ƉĂŶ͘ dŚŝƐ ŵŽŝƐƚƵƌĞ ǁŽƵůĚ then deter you from obtaining a proper sear, which ƉƌŽŵŽƚĞƐ ƌĞƚĞŶƟŽŶ ŽĨ ŵŽŝƐƚƵƌĞ ŝŶ ƚŚĞ ŵĞĂƚ͘ dŚĞ ŶĞdžƚ ƐƚĞƉ ŝƐ ƚŽ ĂĚĚ ƚŚĞ ǀĞŐĞƚĂďůĞƐ͘ / ƌĞĐŽŵŵĞŶĚ ŚĞĂƌƚLJ ǀĞŐĞƚĂďůĞƐ ƚŚĂƚ ĂƌĞ ŐŽŝŶŐ ƚŽ ŚŽůĚ ƵƉ ŝŶ ƚŚĞ ĚŝƐŚ͘ dƌĂĚŝƟŽŶĂůůLJ ŵŝƌĞƉŽŝdž ǁŽƵůĚ ďĞ ĂĚĚĞĚ͕ Ă ĐŽŵďŝŶĂƟŽŶ ŽĨ ůĂƌŐĞ ĚŝĐĞĚ ĐĂƌƌŽƚƐ͕ ĐĞůĞƌLJ͕ ĂŶĚ ŽŶŝŽŶ͘ /Ĩ LJŽƵ ǁĂŶƚ ƚŽ ƚŚŝŶŬ ŽƵƚƐŝĚĞ ƚŚĞ ďŽdž͕ ƚƌLJ ƵƐŝŶŐ ǀĞŐĞƚĂďůĞƐ ůŝŬĞ ƉĂƌƐŶŝƉƐ͕ ƐŚĂůůŽƚƐ͕ ůĞĞŬƐ ĂŶĚ ĐĂďďĂŐĞ͘ dŚĞƐĞ ŇĂǀŽƌƐ ǁŝůů Ăůů ƉĂŝƌ ǁĞůů ǁŝƚŚ LJŽƵƌ ďƌĂŝƐĞ ĂŶĚ ƌĞŇĞĐƚ the fall and winter seasons. If choosing large dice ǀĞŐĞƚĂďůĞƐ͕ ƚŚĞLJ ǁŝůů ŶĞĞĚ ƚŽ ƐǁĞĂƚ ŝŶ Ă ƐŵĂůů ĂŵŽƵŶƚ ŽĨ ďƵƩĞƌ ĐŽŵďŝŶĞĚ ǁŝƚŚ ƚŚĞ ĞdžĐĞƐƐ ƉĂŶ ĚƌŝƉƉŝŶŐƐ͘ dŽŵĂƚŽ ƉƌŽĚƵĐƚ ĐĂŶ ďĞ ĂĚĚĞĚ Ăƚ ƚŚŝƐ ƟŵĞ ƚŽ ƉƌŽŵŽƚĞ ŇĂǀŽƌ ĂŶĚ ĐŽůŽƌ͘ /ƚ ǁŝůů ĂůƐŽ ĂĐƚ ĂƐ Ă ƚĞŶĚĞƌŝnjĞƌ ĚƵƌŝŶŐ ƚŚĞ ĐŽŽŬŝŶŐ ƉƌŽĐĞƐƐ͘ KŶĐĞ ƚŚĞLJ ĂƌĞ ƐƵĸĐŝĞŶƚůLJ ƐǁĞĂƚĞĚ͕ ƌĞŵŽǀĞ ĂŶĚ ŚŽůĚ ǀĞŐĞƚĂďůĞƐ͘ &ŝŶĂůůLJ͕ ĚĞŐůĂnjĞ ƚŚĞ ƉĂŶ ǁŝƚŚ ƌĞĚ ǁŝŶĞ Žƌ ƐƚŽĐŬ ƚŽ ƌĞŵŽǀĞ Ăůů ƚŚĞ ŇĞĐŬƐ ŽĨ ŇĂǀŽƌ ƚŚĂƚ ƐƚƵĐŬ ĂƌŽƵŶĚ ĚƵƌŝŶŐ ƚŚĞ ƐĞĂƌŝŶŐ ƉƌŽĐĞƐƐ͘ dŚĞƐĞ ĐĂƌĂŵĞůŝnjĞĚ ƐƉĞĐƐ ŽĨ ŵĞĂƚ ǁŝůů ŚĂǀĞ Ă ƚƌĞŵĞŶĚŽƵƐ ĞīĞĐƚ ŽŶ ƚŚĞ ŇĂǀŽƌ ŽĨ LJŽƵƌ ĐŽŽŬŝŶŐ ŵĞĚŝƵŵ͘ ĚĚ ƚŚĞ ŵĞĂƚ ĂŶĚ ǀĞŐĞƚĂďůĞƐ ďĂĐŬ 6

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OMFORT FOOD

By Chef Anthony Palermo

Performance Foodservice - Metro NY

to the pan and pour just enough stock to submerge the meat about one-third of the way. Finish cooking on ƚŚĞ ƌĂŶŐĞ Žƌ ƉůĂĐĞ ĐŽǀĞƌĞĚ ƉĂŶ ŝŶ ĂŶ ŽǀĞŶ ƐĞƚ Ăƚ ϮϮϱΣ&͘ ĂƐƚĞ ĂŶĚ ƚƵƌŶ ŵĞĂƚ ŽŌĞŶ ĚƵƌŝŶŐ ƚŚĞ ƉƌŽĐĞƐƐ͘ ƵƌŝŶŐ ƚŚĞ ĮŶĂů ƐƚĂŐĞƐ ŽĨ ďƌĂŝƐŝŶŐ͕ ƚŚĞ ƐĞĐŽŶĚ ĐŽŽŬŝŶŐ ƚĞĐŚŶŝƋƵĞ ŝƐ ďĞŝŶŐ ƵƟůŝnjĞĚ ƚŚƌŽƵŐŚ ƚŚĞ ŵŽŝƐƚ ĐŽŽŬŝŶŐ ŵĞƚŚŽĚ͘ ,ĞĂƚ ƚƌĂǀĞůƐ ƚŚƌŽƵŐŚ ƚŚĞ Ăŝƌ ďLJ ĐŽŶǀĞĐƟŽŶ ŝŶ ƚŚĞ ĨŽƌŵ ŽĨ ƐƚĞĂŵ͘ dŚĞ ŵŽŝƐƚ ĐŽŽŬŝŶŐ ƚĞĐŚŶŝƋƵĞ ĐŽŵƉůĞƚĞůLJ ĐŽŽŬƐ ĂŶĚ ƚĞŶĚĞƌŝnjĞƐ ƚŚĞ ĨŽŽĚ͘ ƌĂŝƐĞĚ ĨŽŽĚƐ ĂƌĞ ĚŽŶĞ ǁŚĞŶ ƚŚĞLJ ĂƌĞ ĨŽƌŬ ƚĞŶĚĞƌ͘ dŚĞ ůŽŶŐĞƌ LJŽƵ ďƌĂŝƐĞ ĨŽŽĚ Ăƚ Ă ůŽǁ ƚĞŵƉĞƌĂƚƵƌĞ ƚŚĞ ŵŽƌĞ ƚĞŶĚĞƌ ƚŚĞ ĮŶŝƐŚĞĚ ƉƌŽĚƵĐƚ ǁŝůů ďĞ͘ ŽŵĨŽƌƚ ĨŽŽĚ ŐŝǀĞƐ ŝŶĚŝǀŝĚƵĂůƐ Ă ƐĞŶƟŵĞŶƚĂů ǀĂůƵĞ ŝŶ ǁŚĂƚ ƚŚĞLJ ĂƌĞ ĞĂƟŶŐ͘ dŚĞƐĞ ĚŝƐŚĞƐ ĂƌĞ ďĞƐƚ ĚĞƐĐƌŝďĞĚ ďLJ ƚŚĞŝƌ ƐŝŵƉůĞ ƉƌĞƉĂƌĂƟŽŶ ĂŶĚ ŚŝŐŚ ůĞǀĞůƐ ŽĨ ĐĂƌLJĚƌĂƚĞƐ ĂŶĚ ĐĂůŽƌŝĞƐ ƚŚĞLJ ĐŽŶƚĂŝŶ͘ dŚŝƐ ƐƵƉƉŽƌƚƐ ƚŚĞ ƚŚĞŽƌLJ ŽĨ ǁŚLJ ĐŽŵĨŽƌƚ ĨŽŽĚ ŝƐ ůŝŶŬĞĚ ƚŽ ĞŵŽƟŽŶĂů ƐƚƌĞƐƐ ĂƐ Ă ĐŽƉŝŶŐ ŵĞĐŚĂŶŝƐŵ͘ WĞŽƉůĞ ĐŽŶƐƵŵĞ ĐŽŵĨŽƌƚ ĨŽŽĚ ƚŽ ŶĂƚƵƌĂůůLJ ĚĞĐŽŵƉƌĞƐƐ ĂŶĚ ƐŽŽƚŚ ŶĞŐĂƟǀĞ ĨĞĞůŝŶŐƐ͘ dŚĞ ĐŚĂŶŐŝŶŐ ŽĨ ƐĞĂƐŽŶƐ͕ ĞƐƉĞĐŝĂůůLJ ĚƵƌŝŶŐ ĨĂůů ĂŶĚ ǁŝŶƚĞƌ͕ ĐĂŶ ŚĂǀĞ ƵŶĚĞƐŝƌĂďůĞ ĞīĞĐƚƐ ŽŶ ƐŽŵĞ ƉĞŽƉůĞ͛Ɛ ĞŵŽƟŽŶƐ͘ dŚŝƐ ŵĂŬĞƐ Ă ƉĞƌĨĞĐƚ ĂƚŵŽƐƉŚĞƌĞ ĨŽƌ ƚŚĞ ĐŽŶƐƵŵƉƟŽŶ ŽĨ ǁĂƌŵ͕ ŚĞĂƌƚLJ͕ ĂŶĚ ŇĂǀŽƌĨƵů ĚŝƐŚĞƐ ƚŚĂƚ ǁŝůů ƐŽŽƚŚ ŶĞŐĂƟǀĞ ĨĞĞůŝŶŐƐ ǁŚŝůĞ ŶĂƚƵƌĂůůLJ ƐƟŵƵůĂƟŶŐ ƉŽƐŝƟǀŝƚLJ͘ /Ŷ ĐŽŶĐůƵƐŝŽŶ͕ ďƌĂŝƐŝŶŐ ĂůůŽǁƐ ƚŚĞ ĐŚĞĨ ƚŽ ƉƌŽĚƵĐĞ ŵĞĂůƐ ƚŚĂƚ ŵĂŬĞ Ă ŵĞĚŝŽĐƌĞ ĚŝƐŚ ŝŶƚŽ Ă ŵĂƐƚĞƌƉŝĞĐĞ͘ hƟůŝnjŝŶŐ ŝŶĞdžƉĞŶƐŝǀĞ ĐƵƚƐ ŽĨ ŵĞĂƚ ǁŝůů ŵĂŬĞ ĨŽƌ ƉƌŽĮƚĂďůĞ ŵĂƌŐŝŶƐ͕ ǁŚŝůĞ ŬĞĞƉŝŶŐ ƋƵĂůŝƚLJ ĂĐƌŽƐƐ ƚŚĞ ďŽĂƌĚ͘ ƌĂŝƐŝŶŐ ŚĂƐ ƐƚŽŽĚ ƚŚĞ ƚĞƐƚ ŽĨ ƟŵĞ ďĞĐĂƵƐĞ ŝƚ ŝƐ Ă ĐŽŽŬŝŶŐ ƚĞĐŚŶŝƋƵĞ ƚŚĂƚ ĚŽĞƐ ŶŽƚ ŝŶǀŽůǀĞ ŝŶƚƌŝĐĂƚĞ ƉƌĞƉĂƌĂƟŽŶ͘ &ŽƌŬ ƚĞŶĚĞƌ ŵĞĂƚ ĂĐĐŽŵƉĂŶŝĞĚ ďLJ ƌŝĐŚ ŇĂǀŽƌ ŝƐ ƐƵƌĞ ƚŽ ƐŽŽƚŚ ĂŶLJŽŶĞ͛Ɛ ŝůů ĨĞĞůŝŶŐƐ ƚŽǁĂƌĚƐ ƚŚŝƐ ĐŽŵĨŽƌƚ ĨŽŽĚ͘ 7

Better Burger Leaf

ÂŽ

380188....2/5 lb

Beautiful curly edge provides more upscale appearance

Truly round leaf fits burger buns and sandwich breads equally

Crunchy texture; sweet iceberg flavor

Flatter leaf dimension makes sandwich building easier

Consistently green, from leaf to leaf

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Little to no rib means more leaves per carton and more leaf per burger

SPECIAL NEWS UPDATE

Romaine Lettuce What you need to know x As of 4/23/2018 all Performance Foodservice distribution centers are only shipping romaine products sourced from California, which is not a part of the CDC Health Advisory. x On 4/20/2018 based on new information, the CDC expanded its original health advisory to consumers to include all types of romaine lettuce from the Yuma, Arizona growing region—including whole heads and hearts of romaine lettuce, and chopped romaine and salads or salad mixes containing romaine. x No common romaine grower, supplier, distributor, or brand was identified during this event for an official Product Recall to take place. x Performance Foodservice distribution centers were not contacted by any federal, state or local government agency regarding the outbreak investigation or a product recall. x Romaine lettuce labeled as “Product of California” was not part of the warning and has remained acceptable to use. x Romaine lettuce packed in a PEAK™ branded white case from Performance Foodservice with label codes AREA ID = 2, 4, or 8 is from Salinas, California and is acceptable.

For questions, please contact your local Performance Foodservice distributor or your sales associate.

Performance Foodservice Marketing

9

Effective April 26, 2018

Now available

FA R M

FRESH PORK

No antibiotics ever. happy customers always.

No antibiotics or growth promotants ever

With Farm Promise™ you can offer the kind of “better for you” food today’s consumers are looking for. Our hogs are raised by American family farmers, whose names we know and whose methods we trust.

Together we’re committed to producing delicious, wholesome pork with a consistent quality -- and quantity -- you can count on over and over. Our fresh pork, ham, bacon, and sausage products have everything you want in pork, and nothing you don’t.

That’s the Promise of Possibilities™.

Really, Farm Promise™ hogs are NEVER given antibiotics of any kind or growth promotants like ractopamine.

Ethically raised on american family farms Our sows are group housed with plenty of room to move around and socialize. No gestation crates here.

Fed a vegetarian diet No animal protein or by-products for our hogs, just corn, soybean meal, vitamins and minerals.

Metro #

Description

Pack/Case

484490

Pork Bacon 14/18 Ct Applewood Smoked Layout, Fresh

210-270 pcs/15 lb

484491

Pork Ham Pit, Fresh

2 pcs/27 lb

484492

Pork Ham Black Forest, Fresh

2 pcs/23 lb

531567

Pork Sausage Italian Sweet Rope, Frozen

3 pcs/10 lb

484469

Pork Sausage Link 1 oz, Frozen

160 pcs/10 lb

484500

Pork Sausage Pattie 2 oz, Frozen

80 pcs/10 lb

484448

Pork Butt Boneless, Fresh

484449

Pork Loin Center Cut Boneless, Fresh

Looking for something not on the list?

Ask your PFG representative about our other Farm Promise™ products.

Three, 2 packs/47 lb 6 pcs/38 lb

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The Promise of Possibilities TM

6ȧ2ȧ *ȧ2Ȝ 6ȧ 0ș1ȱ :ș<ȫ DƌƐ͘ d͛Ɛ WŝĞƌŽŐŝĞƐ ĂƌĞ ĂŵĂnjŝŶŐůLJ ǀĞƌƐĂƟůĞ͘ zŽƵ ĐĂŶ ƐĂƵƚĠ ƚŚĞŵ ƚŽ Ă ŐŽůĚĞŶ ďƌŽǁŶ͕ ďŽŝů ƚŚĞŵ͕ ĚĞĞƉ ĨƌLJ ƚŚĞŵ Ɵůů ƚŚĞLJ͛ƌĞ ĐƌŝƐƉLJ͕ ďĂŬĞ͕ ŵŝĐƌŽǁĂǀĞ͕ Žƌ Őƌŝůů ƚŚĞŵ͘ zŽƵ ĐĂŶ ĞǀĞŶ ĂĚĚ ƉŝĞƌŽŐŝĞƐ ƚŽ LJŽƵƌ ƐůŽǁ ĐŽŽŬĞƌ͘ ŶũŽLJ ƉŝĞƌŽŐŝĞƐ ŝŶ ŽŶĞ ŽĨ ŽƵƌ ĂŵĂnjŝŶŐ ƌĞĐŝƉĞƐ͕ Žƌ ŝŶ ŽŶĞ ŽĨ LJŽƵƌ ŽǁŶ ĨĂǀŽƌŝƚĞ ĚŝƐŚĞƐ͘

NEW! NEW! DESCRIPTION

METRO #

PACK/SIZE

NEW Mini Potato Cheese Pierogies NEW 5 Cheese Pizza Pierogies, frozen Potato & Cheese Pierogies, trans fat free Potato & American Cheese Pierogies, child-nutrition

921186 531897 35827 284653

4/2.5 lb 4/6 lb 4/6 lb 4/2.86 lb

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Rich’s Café Whip Topping

ĂĨĠ ĂĨĠ tŚŝƉ ŝƐ ƚŚĞ ĨŽŽĚƐĞƌǀŝĐĞ ŝŶĚƵƐƚƌLJ͛Ɛ ĮƌƐƚ ĚĂŝƌLJͲĂůƚĞƌŶĂƟǀĞ ǁŚŝƉƉĞĚ ƚŽƉƉŝŶŐ ŵĂĚĞ ǁŝƚŚ ĐŽĐŽŶƵƚ ŵŝůŬ͕ ĂĐĐŽƌĚŝŶŐ ƚŽ ŵĂŬĞƌ ZŝĐŚ WƌŽĚƵĐƚƐ ƚŽƉ ŽƌƉ͘ dŚĞ ƚŽƉƉŝŶŐ ŚĂƐ Ă ůŝŐŚƚ ĂŶĚ ĐƌĞĂŵLJ ƚĞdžƚƵƌĞ͕ ĂŶĚ ŝƐ ŵĂĚĞ ĨƌŽŵ Žƌ ĚĂŝƌLJ ĂŶĚ ǀĂŶŝůůĂ ŇĂǀŽƌƐ ǁŝƚŚ Ă ŚŝŶƚ ŽĨ ĐŽĐŽŶƵƚ͘ ĂĨĠ tŚŝƉ ĐŽŶƚĂŝŶƐ ĚĂŝƌ ƐƵŐĂƌ͕ ďƵƚ ŶŽ ŚŝŐŚͲĨƌƵĐƚŽƐĞ ĐŽƌŶ ƐLJƌƵƉ Žƌ ŚLJĚƌŽŐĞŶĂƚĞĚ ŽŝůƐ͘ /ƚ ĐŽŶͲ ƐƵŐ ƚĂŝŶƐ ůĞƐƐ ĨĂƚ ƚŚĂŶ ƐǁĞĞƚĞŶĞĚ ĂŶĚ ŇĂǀŽƌĞĚ ŚĞĂǀLJ ǁŚŝƉƉŝŶŐ ĐƌĞĂŵ͕ ƚĂŝŶ ƚŚĞ ĐŽŵƉĂŶLJ ŶŽƚĞĚ͘ WƌŽĚƵĐĞĚ ŝŶ Ă ĨƌŽnjĞŶ ůŝƋƵŝĚ ĨŽƌŵ͕ ĂĨĠ tŚŝƉ ŝƐ ƚŚĞ ƉĂĐŬĂŐĞĚ ŝŶ Ă ϯϬ͘ϴͲŽƵŶĐĞ ĐĂƌƚŽŶ͕ ǁŚŝĐŚ ĐĂŶ ďĞ ƚŚĂǁĞĚ ĂŶĚ ƵƐĞĚ ƉĂĐ ŝŶ Ă ŐĂƐͲĐŚĂƌŐĞĚ ĐĂŶŝƐƚĞƌ͘ ŝŶ Ă

Whipped Topping with coconut milk 538604.....12/30.8 oz

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Sabra Hummus Dip starts with fresh chickpeas (aka garbanzo beans), tahini and a touch of garlic. dŚĞŶ ǁĞ ďůĞŶĚ ŝƚ ƐŵŽŽƚŚ ĂŶĚ ĂĚĚ ďŽůĚ ŇĂǀŽƌƐ͖ ƉĞƌĨĞĐƚ for snacking, cooking, and of course, sharing.

Hummus Roasted Garlic with Pretzels trans fat free 883507.....12/4.3 oz

Hummus Classic with Pretzels trans fat free 883506.....12/4.56 oz

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Hummus Roasted Red Pepper with Pretzels trans fat free 883568.....12/4.3 oz

Put the #1 organic yogurt brand to work for you.

DESCRIPTION

BRAND

METRO #

PACK/SIZE

Greek Plain Yogurt, organic, fat free

StonyÀeld Farms

850344

12/5.3 oz

Greek Plain Yogurt, organic, fat free

StonyÀeld Farms

338776

6/32 oz

French 9anilla Yogurt, organic, trans fat free

StonyÀeld Farms

979596

6/32 oz

9anilla Greek Yogurt, organic, fat free

StonyÀeld Farms

850336

12/5.3 oz

9anilla Yogurt, organic, trans fat free

StonyÀeld Farms

950237

12/6 oz

Plain Yogurt, organic, low fat

StonyÀeld Farms

979595

6/32 oz

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Whole Grain Brown Rice

trans fat free

Uncle Ben’s 43257..... 1/25 lb

TANGY BUFFALO CHICKEN RICE BOWL Now you can enjoy the spicy zing of Buffalo wings in a whole new way—with juicy shredded chicken, fresh veggies, tender mozzarella, and nutritious brown rice.

INGREDIENTS:

DIRECTIONS:

• 1 (8.8 ounce) package warmed UNCLE BEN’S® Whole Grain Brown Rice (43257.....1/25 lb) • 2 cups cooked shredded chicken • 3 tablespoons red hot wing sauce • 1 cup sliced celery • 1 cup shredded carrots • 4 ounces mini fresh mozzarella balls, cut in half • ¼ cup sliced green onions • Blue cheese dressing, optional

• In center of individual plates, place about ¾ cup warmed rice • Arrange the remaining ingredients around rice • If desired, drizzle with dressing • Refrigerate leftovers

DESCRIPTION

BRAND

METRO #

PACK/SIZE

Arborio Rice, trans fat free International Grain Basmati Rice, trans fat free Long Grain And Wild Rice Blend, trans fat free Converted Rice, trans fat free Converted Rice, trans fat free International Grain Jasmine Rice, trans fat free Rice Pilaf and Harvest Vegetables, trans fat free 100% Pure Wild Rice, trans fat free

Uncle Bens Uncle Bens Uncle Bens Uncle Bens Uncle Bens Uncle Bens Uncle Bens Uncle Bens

992592 999271 57575 27605 27607 971026 76909 76398

2/5 lb 2/5 lb 6/36 oz 1/25 lb 1/50 lb 2/5 lb 6/33 oz 2/5 lb

15

© Copyright 2017 Performance Foodservice, a Performance Food Group company

As far as steaks go, beef tenderloin sits atop

ĂŶLJ ŽƚŚĞƌ ĐŽŽŬŝŶŐ ĂƉƉůŝĐĂƟŽŶ͕ ƚŚĞ ƚĞƌĞƐ ŵĂũŽƌ ƉĞƌĨŽƌŵƐ ĞdžĐĞƉƟŽŶĂůůLJ ǁĞůů ǁŝƚŚŽƵƚ ďƌĞĂŬŝŶŐ ƚŚĞ ďĂŶŬ͘ ĞƉĞŶĚŝŶŐ ŽŶ ďĞĞĨ ŵĂƌŬĞƚ ƉƌŝĐŝŶŐ ĂŶĚ ĂǀĂŝůĂďŝůŝƚLJ͕ ƚĞƌĞƐ ŵĂũŽƌ ĐĂŶ ƌƵŶ ĂƐ ŵƵĐŚ ĂƐ ϱϬй ůĞƐƐ ƚŚĂŶ ƚƌĂĚŝƟŽŶĂů ďĞĞĨ ƚĞŶĚĞƌůŽŝŶ͘

the throne in tenderness, desirability, and unfortunately ƉƌŝĐĞ͘ ,ŽǁĞǀĞƌ͕ ƚŚĞƌĞ ŝƐ Ă ůŝƩůĞ ŬŶŽǁŶ ĐƵƚ ŽĨ ŵĞĂƚ ŽƵƚ there that will never dethrone the tenderloin, but has ƐŽůŝĚůLJ ƐĞĐƵƌĞĚ ƚŚĞ ƐĞĐŽŶĚ ƐƉŽƚ͘ dŚĞ ƚĞƌĞƐ ŵĂũŽƌͲĂůƐŽ ŬŶŽǁŶ ĂƐ ƐŚŽƵůĚĞƌ ƚĞŶĚĞƌ͕ ƉĞƟƚĞ ƚĞŶĚĞƌ͕ ďĞĞĨ ƐŚŽƵůĚĞƌ ƉĞƟƚĞ ƌŽĂƐƚ͕ ďŝƐƚƌŽ ƚĞŶĚĞƌ Žƌ ďŝƐƚƌŽ ĮůĞƚͲŝƐ Ă ďĞĞĨ ĐƵƚ ƚŚĂƚ ŝƐ ƐƚĂƌƟŶŐ ƚŽ ŐĂŝŶ ƚƌĂĐƟŽŶ ŝŶ ƚŚĞ ĨŽŽĚƐĞƌǀŝĐĞ ůĂŶĚƐĐĂƉĞ͘

dŚĞ ŶĞdžƚ ƟŵĞ LJŽƵ ĂƌĞ ƌĞǁŽƌŬŝŶŐ LJŽƵƌ ŵĞŶƵ ĂŶĚ ůŽŽŬŝŶŐ ĨŽƌ ŶĞǁ ďĞĞĨ ŽƉƟŽŶƐ͕ ĐŽŶƐŝĚĞƌ ĂĚĚŝŶŐ Ă ĨĞǁ ĚŝƐŚĞƐ ƚŽ LJŽƵƌ ŵĞŶƵ ŵĂĚĞ ǁŝƚŚ ƚĞƌĞƐ ŵĂũŽƌ͘ /ƚ ŽīĞƌƐ ŐƌĞĂƚ ǀĞƌƐĂƟůŝƚLJ ĂƐ ǁĞůů ĂƐ ƚƌĞŵĞŶĚŽƵƐ ƉƌŽĮƚ ƉŽƚĞŶƟĂů͘

Ƶƚ ĨƌŽŵ ƚŚĞ ďĞĞĨ ƐŚŽƵůĚĞƌ Žƌ ĐŚƵĐŬ͕ ƚŚĞ ƚĞƌĞƐ ŵĂũŽƌ ƐƚĞĂŬ ŝƐ ƋƵŝƚĞ ƚĞŶĚĞƌ ĂŶĚ ŝƐ ǀĞƌLJ ƐŝŵŝůĂƌ ŝŶ ƚĞdžƚƵƌĞ ĂŶĚ ŇĂǀŽƌ ƉƌŽĮůĞ ƚŽ Ă ďĞĞĨ ƚĞŶĚĞƌůŽŝŶ͘ tŚĞƚŚĞƌ ŝƚ ŝƐ ĐƵƚ ĂŶĚ ŐƌŝůůĞĚ͕ ƐĂƵƚĞĞĚ͕ ƌŽĂƐƚĞĚ͕ Žƌ ƵƟůŝnjĞĚ ŝŶ ŵŽƐƚ

Depending on beef market pricing and availability, teres major can run as much as 50% less than traditional beef tenderloin.

Teres Major Chuck 346211.....1/10 lb avg 45698.......6/10 lb 378147.......2/14 lb avg

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Delicious Flavor, ON-TREND INGREDIENTS Roasted Garlic & Quiona Burger 559748.....48/4 oz

• Made with Organic ingredients

• Good source of protein • Non-GMO Project verified • Colors and flavors from natural sources • Vegan

- Made with organic quinoa, brown rice and bell peppers

• 50% Whole Grains • Kosher: OK-D 17

Culinary Edge

LOADED BBQ PULLED PORK FRIES hƐĞ ƌŝůůĂŶĐĞΠ ,ŝŐŚ KůĞŝĐ ^ŽLJďĞĂŶ Kŝů ƚŽ ŐŝǀĞ LJŽƵƌ ĨƌŝĞƐ ƚŚĞ ĨƵůůͲŇĂǀŽƌĞĚ ƚĂƐƚĞ ƚŚĂƚ ĞĐŽŶŽŵLJ ĂŶĚ ŵŝĚͲƟĞƌ ŽŝůƐ ĐĂŶΖƚ͘

INGREDIENTS • 3 lb West Creek Boneless Pork Metro NY #464407 • Kosher Salt Metro NY #56291 • 2 1/2 cup West Creek BBQ sauce, original Metro NY #234866 • 3 lbs West Creek fries Metro NY #197435 ͻ ϭͬϯ ĐƵƉ WĞĂŬ &ƌĞƐŚ WƌŽĚƵĐĞ KŶŝŽŶ;ƐͿ ;ŵŝŶĐĞĚͿ Metro NY #470663 ͻ WĞĂŬ &ƌĞƐŚ WƌŽĚƵĐĞ ƐĐĂůůŝŽŶ;ƐͿ ;ĐŚŽƉƉĞĚͿ Metro NY #907545 ͻ ϭ ĐƵƉ ŽƌĂnjŽ ŚĞĚĚĂƌ DŽŶŬ :ĂĐŬ ;ƐŚƌĞĚĚĞĚͿ Metro NY #235408 ͻ ϭ ĐƵƉ tĞƐƚ ƌĞĞŬ ĐŚĞĞƐĞ͕ ĐŚĞĚĚĂƌ ;ƐŚƌĞĚĚĞĚͿ Metro NY #158815 • 1/4 cup sour cream Metro NY #199411

INSTRUCTIONS ϭ͘ ^ĞĂƐŽŶ ƉŽƌŬ ǁŝƚŚ ƐĂůƚ ĂŶĚ ƉĞƉƉĞƌ ĂŶĚ ƚŚĞŶ ƐĞĂƌ ŽǀĞƌ Ă ŵĞĚŝƵŵ ŚŝŐŚ ŚĞĂƚ ŝŶ Ă ůĂƌŐĞ ƐĂƵĐĞƉĂŶ͘ Ϯ͘ WůĂĐĞ ƉŽƌŬ ĂŶĚ Y ƐĂƵĐĞ ŝŶ Ă ƐůŽǁ ĐŽŽŬĞƌ ĂŶĚ ĐŽŽŬ ŽŶ ŚŝŐŚ ĨŽƌ ϰ ŚŽƵƌƐ ƵŶƟů ƚĞŶĚĞƌ͘ ϯ͘ ^ŚƌĞĚ ƉŽƌŬ ĂŶĚ ůĂLJĞƌ ŽŶ ƚŽƉ ŽĨ ĨƌŝĞƐ ŝŶ Ă ƐŬŝůůĞƚ͘ ŽǀĞƌ ǁŝƚŚ ĐŚĞĞƐĞ ĂŶĚ ŽŶŝŽŶƐ ĂŶĚ ƌĞƉĞĂƚ ůĂLJĞƌƐ ĂƐ ŶĞĐĞƐƐĂƌLJ͘ ϰ͘ ĂŬĞ Ăƚ ϰϬϬΣ& ƵŶƟů ƚŚĞ ĐŚĞĞƐĞ ŝƐ ŵĞůƚĞĚ͕ ĂďŽƵƚ ϭϬͲϭϱ ŵŝŶƵƚĞƐ͘ ϱ͘ ƌŝnjnjůĞ ƐŽƵƌ ĐƌĞĂŵ ĂŶĚ Y ƐĂƵĐĞ ŽŶ ƚŽƉ ĂŶĚ ƐƉƌŝŶŬůĞ ǁŝƚŚ ĐŚŽƉƉĞĚ ƐĐĂůůŝŽŶƐ͘

High Oleic Soybean Oil Metro NY #533067 18

Culinary Edge

Cider Basted Roasted Turkey with Apple Gravy ƉƉůĞͲŇĂǀŽƌĞĚ ŐƌĂǀLJ ŐŝǀĞƐ ƚŚŝƐ ƌŽĂƐƚ ƚƵƌŬĞLJ Ă ƌŝĐŚ ĂŶĚ ƚĂŶŐLJ ŇĂǀŽƌ͘ ŶĚ ďĞĐĂƵƐĞ ŝƚΖƐ ďĂƐƚĞĚ ǁŝƚŚ ĐŝĚĞƌ ŵŝdžƚƵƌĞ͕ ƚŚĞ ƚƵƌŬĞLJ ŝƐ ŵŽŝƐƚ ǁŝƚŚ Ă ƐŬŝŶ ƚŚĂƚ ďĂŬĞƐ ƵƉ ďƌŽǁŶ ĂŶĚ ƐůŝŐŚƚůLJ ƐǁĞĞƚ͘

INGREDIENTS ϭ ƚƵƌŬĞLJ͕ ǁŚŽůĞ Ͳ Metro # 307875 ϭ ϭͬϰ ĐƵƉƐ ĂƉƉůĞ ĐŝĚĞƌ ;ĚŝǀŝĚĞĚͿͲ Metro #983948 ϭͬϰ ĐƵƉ ĂůǀĂĚŽƐ ƌĂŶĚLJ ;Žƌ ƉƉůĞũĂĐŬͿ ϭͬϰ ĐƵƉ ƐŽLJ ƐĂƵĐĞ Ͳ Metro # 981301 Ϯ dďƐƉ͘ ǀŝŶĞŐĂƌ͕ ĐŝĚĞƌ Ͳ Metro # 273719 Ϯ ƚƐƉ͘ ƐĂŐĞ͕ ĚƌLJ Ͳ Metro # 56528 ϯͬϰ ƚƐƉ͘ ĐŝŶŶĂŵŽŶ͕ ŐƌŽƵŶĚ Ͳ Metro #264679 ϭϬ WĞĂŬ &ƌĞƐŚ WƌŽĚƵĐĞ ĂƉƉůĞ Ͳ ;ƐͿ͕ 'ŽůĚĞŶ ĞůŝĐŝŽƵƐ ;ƉĞĞůĞĚ͕ ĐŽƌĞĚ͕ Ϯ ƋƵĂƌƚĞƌĞĚ͕ ϴ ƐůŝĐĞĚͿ Ͳ Metro # 513239 ϭ WĞĂŬ &ƌĞƐŚ WƌŽĚƵĐĞ ŽŶŝŽŶ;ƐͿ͕ LJĞůůŽǁ ũƵŵďŽ ;ƐůŝĐĞĚͿ Ͳ Metro # 907426 ϲ ƚŚLJŵĞ͕ ĨƌĞƐŚ ;ĨƌĞƐŚ ƐƉƌŝŐƐͿ Ͳ Metro # 855512 ϴ ƐĂŐĞ ůĞĂǀĞƐ ;ůĂƌŐĞͿ Ͳ Metro # 855526 ϭͬϰ ĐƵƉ tĞƐƚ ƌĞĞŬ ďƵƩĞƌ ;ƌŽŽŵ ƚĞŵƉĞƌĂƚƵƌĞͿ Ͳ Metro # 474717 ϭ ĐƵƉ ǁĂƚĞƌ ;Žƌ ŵŽƌĞͿ

INSTRUCTIONS 1. &Žƌ ƚƵƌŬĞLJ͗ WŽƐŝƟŽŶ ƌĂĐŬ ŝŶ ďŽƩŽŵ ƚŚŝƌĚ ŽĨ ŽǀĞŶ ĂŶĚ ƉƌĞŚĞĂƚ ƚŽ ϯϮϱΣ&͘ 2. ŽŵďŝŶĞ ĮƌƐƚ ϱ ŝŶŐƌĞĚŝĞŶƚƐ ŝŶ ƐŵĂůů ƐĂƵĐĞƉĂŶ͘ ĚĚ ϭͬϮ ƚƐƉ͘ ĐŝŶŶĂŵŽŶ͖ ďƌŝŶŐ ůŝƋƵŝĚ ƚŽ ďŽŝů͘ ^Ğƚ ůŝƋƵŝĚ ĂƐŝĚĞ͘ 3. Dŝdž Ϯ ƋƵĂƌƚĞƌĞĚ ĂƉƉůĞƐ͕ ŽŶŝŽŶ͕ ƚŚLJŵĞ͕ ƐĂŐĞ ůĞĂǀĞƐ ĂŶĚ ϭͬϰ ƚƐƉ͘ ĐŝŶŶĂŵŽŶ ŝŶ ůĂƌŐĞ ďŽǁů͘ ZŝŶƐĞ ƚƵƌŬĞLJ ŝŶƐŝĚĞ ĂŶĚ ŽƵƚ͖ ƉĂƚ ĚƌLJ͘ ^ƉƌŝŶŬůĞ ŵĂŝŶ ĐĂǀŝƚLJ ǁŝƚŚ ƐĂůƚ ĂŶĚ ƉĞƉƉĞƌ͘ ^ƉŽŽŶ ĂƉƉůĞ ŵŝdžƚƵƌĞ ŝŶƚŽ ŵĂŝŶ ĐĂǀŝƚLJ͘ 4. dƵĐŬ ǁŝŶŐ ƟƉƐ ƵŶĚĞƌ ƚƵƌŬĞLJ͖ ƟĞ ůĞŐƐ ƚŽŐĞƚŚĞƌ ůŽŽƐĞůLJ͘ WůĂĐĞ ƚƵƌŬĞLJ ŝŶ ůĂƌŐĞ ƌŽĂƐƟŶŐ ƉĂŶ͘ ZƵď ƚƵƌŬĞLJ ďƌĞĂƐƚ ĂŶĚ ůĞŐƐ ǁŝƚŚ ďƵƩĞƌ͘ 5. WŽƵƌ ŚĂůĨ ŽĨ ďĂƐƟŶŐ ůŝƋƵŝĚ ŽǀĞƌ ƚƵƌŬĞLJ͘ ^ƉƌŝŶŬůĞ ǁŝƚŚ ƐĂůƚ ĂŶĚ ƉĞƉƉĞƌ͘ ZŽĂƐƚ ƚƵƌŬĞLJ ϯϬ ŵŝŶƵƚĞƐ͘ WŽƵƌ ƌĞŵĂŝŶŝŶŐ ďĂƐƟŶŐ ůŝƋƵŝĚ ŽǀĞƌ ƚƵƌŬĞLJ͘ 6. ZŽĂƐƚ Ϯ ŚŽƵƌƐ͕ ďĂƐƟŶŐ ƚƵƌŬĞLJ ĨƌĞƋƵĞŶƚůLJ ǁŝƚŚ ƉĂŶ ũƵŝĐĞƐ ĂŶĚ ĂĚĚŝŶŐ ϭ ĐƵƉ ;Žƌ ŵŽƌĞͿ ǁĂƚĞƌ ƚŽ ƉĂŶ ŝĨ ũƵŝĐĞƐ ŚĂǀĞ ĞǀĂƉŽƌĂƚĞĚ͘ ĚĚ Ăůů ĂƉƉůĞ ƐůŝĐĞƐ ƚŽ ƉĂŶ ũƵŝĐĞƐ ĂƌŽƵŶĚ ƚƵƌŬĞLJ͘ 7͘ ŽǀĞƌ ƚƵƌŬĞLJ ůŽŽƐĞůLJ ǁŝƚŚ ĨŽŝů ƚŽ ŬĞĞƉ ĨƌŽŵ ďƌŽǁŶŝŶŐ ƚŽŽ ƋƵŝĐŬůLJ͘ ŽŶƟŶƵĞ ƚŽ ƌŽĂƐƚ ƵŶƟů ĂƉƉůĞƐ ĂƌĞ ƚĞŶĚĞƌ͕ ƚƵƌŬĞLJ ŝƐ ĚĞĞƉ ďƌŽǁŶ ĂŶĚ ƚŚĞƌŵŽŵĞƚĞƌ ŝŶƐĞƌƚĞĚ ŝŶƚŽ ƚŚŝĐŬĞƐƚ ƉĂƌƚ ŽĨ ƚŚŝŐŚ ƌĞŐŝƐƚĞƌƐ ϭϳϱΣ&͕ ďĂƐƟŶŐ ĨƌĞƋƵĞŶƚůLJ ǁŝƚŚ ƉĂŶ ũƵŝĐĞƐ͕ ĂďŽƵƚ ϭͲϭͬϮ ŚŽƵƌƐ ůŽŶŐĞƌ͘ 8͘ dƌĂŶƐĨĞƌ ƚƵƌŬĞLJ ƚŽ ƉůĂƩĞƌ͘ dĞŶƚ ůŽŽƐĞůLJ ǁŝƚŚ ĨŽŝů͖ ůĞƚ ƐƚĂŶĚ ϯϬ ŵŝŶƵƚĞƐ ;ŝŶƚĞƌŶĂů ƚĞŵƉĞƌĂƚƵƌĞ ŽĨ ƚƵƌŬĞLJ ǁŝůů ŝŶĐƌĞĂƐĞ ϱ ƚŽ ϭϬ ĚĞŐƌĞĞƐͿ͘ 9. &Žƌ ŐƌĂǀLJ͗ hƐŝŶŐ ƐůŽƩĞĚ ƐƉŽŽŶ͕ƚƌĂŶƐĨĞƌ ĂƉƉůĞƐ ĨƌŽŵ ƉĂŶ ũƵŝĐĞƐ ƚŽ ďŽǁů͘ WŽƵƌ ƉĂŶ ũƵŝĐĞƐ ŝŶƚŽ ϰͲĐƵƉ ŵĞĂƐƵƌŝŶŐ ĐƵƉ͘ ^ƉŽŽŶ Žī ĨĂƚ ĂŶĚ ĚŝƐĐĂƌĚ͘ ĚĚ ĞŶŽƵŐŚ ĐŚŝĐŬĞŶ ďƌŽƚŚ ƚŽ ƉĂŶ ũƵŝĐĞƐ ƚŽ ŵĞĂƐƵƌĞ ϰ ĐƵƉƐ͘ 10. dƌĂŶƐĨĞƌ ďƌŽƚŚ ŵŝdžƚƵƌĞ ƚŽ ůĂƌŐĞ ƐĂƵĐĞƉĂŶ͖ ƐŝŵŵĞƌ ϱ ŵŝŶƵƚĞƐ͘ ĚĚ ƌĞƐĞƌǀĞĚ ĂƉƉůĞƐ͖ ƐŝŵŵĞƌ Ϯ ŵŝŶƵƚĞ 19

Brilliance High Oleic Soy Clear Fry Oil is designed to produce crisp, golden brown, great tasting foods LONGER and with fewer oil changes without hydrogenation

High Oleic Soy Clear Fry Oil 533067.....1/35 lb

20

When Quality

Counts

Beef Eye Round boneless 524899....12/6 lb

Beef Outside Skirt boneless 524952.....32/1.5 lb

Beef Bottom Round Flat

boneless 524966.....4/15 lb

Beef Inside Top Round

Beef Ribeye

boneless, lip-on 524843.....5/17 lb

boneless 524886.....3/23 lb 21

How to Attract to Your Restaurant %\ (PLO\ &DOGZHOO

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Appetizers options for every style and budget DESCRIPTION

BRAND

METRO #

PACK/SIZE

Gourmet Breaded Onion Rings Breaded Mozzarella Cheese Sticks, trans fat free Battered Extruded Onion Rings Battered Corn Nuggets, trans fat free, 32/36 ct Beer Battered Onion Rings, 5/8” thick Cream Cheese Stuffed Jalapeño Poppers Cheddar Stuffed Jalapeño Poppers Breaded Zucchini Slices, trans fat free

Entice Culinary™ Entice Culinary™ Entice Culinary™ Entice Culinary™ Entice Culinary™ Entice Culinary™ Entice Culinary™ Entice Culinary™

998670 339255 339253 339246 998673 998660 998661 339251

12/2 lb 6/2 lb 12/2 lb 6/2 lb 6/2.5 lb 4/3 lb 4/3 lb 6/2.5 lb

23

MAGELLAN BRINGING CHEFS THE WORLD’S BEST

Philosophy Sourcing products which meet the needs and preferences within ĨŽŽĚƐĞƌǀŝĐĞ ĐĂŶ ŽŌĞŶ ůĞĂĚ ƚŽ ĨĂƌ away lands. Equally important to operators is the ability to ĚŝīĞƌĞŶƟĂƚĞ ƚŚĞŵƐĞůǀĞƐ ĨƌŽŵ ƚŚĞŝƌ ĐŽŵƉĞƟƟŽŶ͘ LJ ƵƟůŝnjŝŶŐ ƵŶŝƋƵĞ products and specialty items in the ƉƌĞƉĂƌĂƟŽŶ ŽĨ ĞŶƚƌĞĞƐ͕ ĚĞƐƐĞƌƚƐ ĂŶĚ ƐŝĚĞƐ͕ ŽƉĞƌĂƚŽƌƐ ĐĂŶ ĂĚĚ Ă signature touch to their menu that ůĞĂĚƐ ƚŽ ƌĞƉĞĂƚ ƚƌĂĸĐ͘

&ĞĂƚƵƌĞƐ Θ ĞŶĞĮƚƐ All Magellan Nuts are ready to eat or use and have a shelf life of one year. Keep Magellan nuts on hand for use in your favorite recipes!

DESCRIPTION

METRO #

PACK/SIZE

Blanched Almonds, sliced, trans fat free Blanched Slivered Alonds, trans fat free Fancy Mixed Nuts with Peanuts, trans fat free, roasted, salted, biodegradable package Fancy Pecan Pieces, medium, trans fat free Pecan, medium pieces, trans fat free Walnut, halves and pieces, trans fat free

357165 357164

3/2 lb 3/2 lb

357199

3/2 lb

357221 357174 357197

1/5 lb 3/2 lb 3/2 lb 24

®

TM

A sweet apple and raisin kugel that is light enough to enjoy with any meal, or on its own as a breakfast or snack.

INGREDIENTS

INSTRUCTIONS

• 2 squash, acorn (large)

• Cut squash in half

• 3 tbsp sugar, brown

• Scoop out seeds

• ¹/³ cup nuts, chopped (chopped finely)

• Place cut side down in foil-lined pan filled with ¼” water

• 3 Nature’s Best Large Eggs, 439685.....15/2 lb

• Bake at 375º degrees for 45 minutes to 1 hour

• ¹/³ cup raisins

• Cool

• 1 tsp Roma® Ground Cinnamon, 264679.....1/16 oz

• Scoop out flesh from shell into bowl

• ½ tsp Roma Ground Nutmeg, 398649.....1/16 oz

• Add eggs, sugar, cinnamon, nutmeg, apples, raisins and nuts

• 3 Peak Fresh Produce™ Red Delicious Apples, 866540.....1/12 ct (medium, peeled & chopped)

• Grease casserole, pour mixture into casserole

™

®

• Sprinkle with nuts • Bake at 350º degrees for 45 minutes

25

How to Draw a Crowd on Game Day

By Piet E. Jones

The â&#x20AC;&#x153;big gameâ&#x20AC;? isnâ&#x20AC;&#x2122;t just one night in February. Sports are in full swing this time of year. Whether itâ&#x20AC;&#x2122;s pro or college football, basketball, hockey, or baseball playoffs, big games can have a big impact on your restaurantâ&#x20AC;&#x2122;s business. So, how do you make sure your customers are happy regardless of if their favorite team is home or away?

Pregame or Overtime?

First, ask yourself if people are coming through before the game or after. If theyâ&#x20AC;&#x2122;re stopping in for a quick bite and a drink beforehand, make sure that they can make it to the stadium on time. For that, an express menu is the ticket. Offer a few different options, perhaps at a special price, that you know your staff can turn around quickly.

Donâ&#x20AC;&#x2122;t forget that thereâ&#x20AC;&#x2122;s also an opportunity after the game. Fans leaving the game may ZDQW WR OHW WUDIĂ&#x20AC;F GLH GRZQ RU WKH\ FRXOG be celebrating a big win or drowning their sorrows after loss. You may be in for a second rush, but simply being open wonâ&#x20AC;&#x2122;t cut it. You need a hook: maybe an offer for reduced-price appetizers or snacks for anyone with a ticket stub from the game. Nothing wrong with a late-night drink special to get them in the door either, as long as your local alcohol control board permits it.

If tailgating is on the menu, make sure togo is in your game plan. Not every fan can compete with those amazing pregame spreads out there. For them, a party packâ&#x20AC;&#x201C; DOO WKH IRRG DQG Ă&#x20AC;[LQJV IRU RU SHRSOH â&#x20AC;&#x201C; might just be the ticket. You could even tailor the menu to the team. Food Network reminds us that many schools have signature tailgating dishes, some of which Road Games might already be on your menu. From fried When the local team hits the road, it might chicken for Ole Miss, to beer brats for the be time to turn those big screens on and offer University of Wisconsin, even gumbo for the same specials. But be mindful of the LSU, thereâ&#x20AC;&#x2122;s a food that embodies the team main dining room. The last thing you want is and its fans. for tables of loud patrons sitting for several Building a Game Plan hours without turning them over. Directing fans to the bar or, even better, a private area How do you get those fans through your doors? Fortunately, we live in the age of where you can contain their enthusiasm social media and all those hungry, and allows you to host a long party without disthirsty, fans are just a few clicks away. rupting your usual service.

26

Targeted advertising is one method. Create an ad promoting your restaurant and the big game, then use the right keywords to make sure the right audience sees it. If you can, use the team or mascot name. You can also search Facebook for local alumni groups and reach out to them. Advertise party pack preorders on your page and have them ready to go so fans can pick them up on the way to the game. Social media is often easier, more effective, and cheaper than print advertising.

Upon Further Review...

Some restaurants, though, simply arenâ&#x20AC;&#x2122;t the right venue for sports fans. But the games may still affect your business. If \RX¡UH FORVH WR WKH YHQXH WUDIĂ&#x20AC;F DQG SDUNing might be a problem. Offering valet to avoid losing diners is one option. You might

also consider arranging offsite parking for your staff and using a van to shuttle them back and forth to free up limited spots â&#x20AC;&#x201C; which may also build employee goodwill by allowing them to avoid parking issues themselves. And donâ&#x20AC;&#x2122;t forget to advertise, especially to customers looking to avoid sporting events. Offer food and drink specials to help attract those diners who arenâ&#x20AC;&#x2122;t fans.

The big game can be a big deal to a restaurant. It can make for a huge night or leave you staring at an empty dining room.

A little planning, smart use of social media and keywords, and appealing to peopleâ&#x20AC;&#x2122;s school and civic pride can go a long way towards ensuring you win the night.

Sliders DESCRIPTION %HHI 6OLGHU 3DWWLHV JURXQG :DJ\X %HHI 3DWWLHV VOLGHU

27

BRAND West Creek

METRO #

PACK/SIZE 2=

2=

Experience The Flavor Of Chopped Garlic

Chopped Garlic in Oil Chopped Garlic in Water

474048 474047

6/32 oz 6/32 oz

28

Roma® Brands—the artistry of the meal.

DESCRIPTION

BRAND

METRO #

PACK/SIZE

Hot Rope Sausage, frozen Sweet Italian Sausage - bulk, frozen Italian Sweet Rope Sausage, frozen Sweet Sausage Links, 4/1, frozen

Roma Roma Roma Roma

267545 133048 141375 236428

1/10 lb 1/10 lb 1/10 lb 1/10 lb

29

Deluxe Pork Fritter

Whole muscle, cubed pork loin, breaded with a traditional golden brown breading for a great taste and a solid bite. Natural shape.

535014.....30/5.33 oz

30

"&)%2 % -ки %

485656..... 2/4 lb

Vки$ , DESCRIPTION

METRO #

PACK/SIZE

NEW Brooklyn Blackout Layered Cake, 10РђЮ Bananas Foster Cake, 10", 92 oz.

Chocolate Overload Cake, 10", 115 oz Mile High Peanut Butter Explosion Cake, 10", 80 oz Princess Pineapple Cake, 10", 140 oz White Chocolate Orange Creamsicle Cake, 10" 3 Layer Carrot Cake, 10РђЮ, round 2 Layer Chocolate Cake, 10", 84 oz Flourless Chocolate Cake, 10", gluten free, frozen Belgian Chocolate Mousse Cake, 10"

485656 475667 475666 475664 475670 475665 468374 471820 485671 485662

2/4 lb 2/14 sl 2/14 sl 2/14 sl 2/14 sl 2/14 sl 2/90 oz 2/10 sl 2/4 lb 2/3.25 lb

NEW Mixed Berry Cake, 10" 14 ct, frozen

485672

2/3.5 lb

468480..... 2/14 sl

471818..... 2/12 sl

468257..... 24/4 oz

V! , ки$ , DESCRIPTION

METRO #

PACK/SIZE

Gourmet Turtle Cheesecake, 9 in, frozen Sea Salt & Caramel Cheesecake, 10", 64 oz Key Lime Cheesecake, frozen, individually wrapped

468480 471818 468257

2/14 sl 2/12 sl 24/4 oz

31

468252..... 51/4 oz

' "/" .Ʒ% LJ/"' , DESCRIPTION

METRO #

PACK/SIZE

Chocolate Lava Cake Meyer Lemon Cake, frozen, individually wrapped Pineapple Upside Down Cake, frozen, individually wrapped

468288 468321 468253

24/4 oz 24/4 oz 24/4.9 oz

NEW Sticky Toffee Cake, frozen, individually wrapped Oversized Chocolate Chip Cookie with Chocolate Filling Apple Crumble Blossom Pie Mixed Berry & Apple Blossom Pie, raspberry, blueberry, blackberry Grand Apple Crumble Blossom Pie

468256 468254 468311 468252 469800

24/5 oz 40/4 oz 51/4 oz 51/4 oz 27/5.6 oz

471819..... 2/12 sl

471785..... 2/12 sl

517223..... 2/8 sl

" , DESCRIPTION

METRO #

PACK/SIZE

Granny Apple Crisp Pie, 10", 77 oz Cappuccino Mousse Pie, 10", 52 oz Key Lime Extreme Pie, 10", 64 oz NEW Reese’s® Peanut Butter Pie, 38 oz

471785 471819 471767

2/12 sl 2/12 sl 2/12 sl

517223

2/8 sl

32

Frenched Rib Veal Chop

Veal Loin Chop bone-on, frozen

Roma 522875.....10/16 oz

center cut, frozen Roma 522874.....12/14 oz

Veal Leg Cutlet

Veal Top Cutlet

breaded, layer pack

pounded, individually vacuum packed

Roma 296550.....20/4 oz

Roma 296555.....40/4 oz

Veal, 80/20 Veal Stew Meat Ground individually vacuum packed, frozen Roma 296562.....2/5 lb

Roma 522863.....5/2 lb 33

Veal Bones Piancone 296563.....1/50 lb

SOUPS Golden Broccoli Cheese

Cheesy Chicken Tortilla

Cream of Potato with Bacon Soup

FROZEN CONCENTRATED TUBS

METRO NY #

PACK/SIZE

Golden Broccoli Cheese Soup, trans fat free Cheesy Chicken Tortilla Soup, trans fat free Chicken Noodle Soup, trans fat free (pictured above) Cream of Potato with Bacon Soup, trans fat free Italian Wedding Soup, trans fat free Minestrone Soup, trans fat free

374515 374529 374505 374514 374516 374517

3/4 lb 3/4 lb 3/4 lb 3/4 lb 3/4 lb 3/4 lb

34

Italian Wedding Soup

Minestrone Soup

CORTO® California Extra Virgin Olive Oil C0RT0® Oil Products 10 Liter Bag-in-Box Perfect “workhorse” sizes for busy restaurant kitchens ǁŝƚŚ Ă ƌĞĂĚLJͲƚŽͲƵƐĞ ƉƵƐŚďƵƩŽŶ ƚĂƉ ĨŽƌ ĚŝƐƉĞŶƐŝŶŐ Žŝů ĨƌŽŵ Ă ĐŽƵŶƚĞƌ Žƌ ƐŚĞůĨ ĚŝƌĞĐƚůLJ ŝŶƚŽ ƐĂƵƚĞ ƉĂŶƐ͕ ƚĂďůĞͲƚŽƉ ĐĂƌĂĨĞƐ͕ Žƌ ƐĂƵĐĞ ƉŽƚƐ͘ hŶůŝŬĞ ƟŶƐ Žƌ ũƵŐƐ ǁŚŝĐŚ ĞdžƉŽƐĞ ƚŚĞŝƌ ĐŽŶƚĞŶƚƐ ƚŽ ŇĂǀŽƌͲƌŽďďŝŶŐ Ăŝƌ͕ ŽƵƌ ƉƵƐŚďƵƩŽŶ ƚĂƉ ŬĞĞƉƐ Ăŝƌ ŽƵƚ ĂŶĚ ĨƌĞƐŚ ŇĂǀŽƌ ŝŶ͊ DESCRIPTION

METRO #

PACK/SIZE

Corto Truly Extra Virgin Olive Oil, bag in box

315475

1/10 lt

Corto 51/49 EVOO/Canola Blend, bag in box

318697

1/10 lt

Corto La Padella Cooking Oil, bag in box

430003

1/10 lt

35

Choose Peak Produce We Know Produce • We buy more than 30MM cases of produce per year • Experienced produce professionals at each location and at the corporate level select the best products and help you choose the right options for your restaurant.

• As result of our knowledge and dependability, many restaurants chains and other operations use us as their sole produce supplier.

Product Inspection— We’ve Got You Covered!

Save Money By Consolidating Deliveries

• Our products are inspected upon packing in order to ensure our specs DUH PHW EHIRUH WKH\ OHDYH WKH ¿HOG

• Skip the added costs of a produceonly supplier and receive quality produce alongside paper goods, chemicals, frozen foods, canned goods, perishables, and more.

• Independent 3rd parties inspect PEAK Produce at our shipper’s coolers, providing double protection.

• Quality assurance teams inspect again at each receiving location.

High Product 6Seci¿cations

The Country’s Best Growers and Shippers

• PEAK product specs exceed USDA #1 Lettuce weights.

• Our growers ensure food safe conditions alongside the best yields and quality.

22 lbs (green leaf) 32 lbs (romaine) 42 lbs (Iceberg) • No dirt, dust, or mud allowed.

• Dry jumbo onions are 70% greater than 3 ½ diameter with no mold or decay allowed.

• A range of washed tomato sizes, color & consistency, many of which exceed #1 grade.

• Potatoes are uniform in size with consistent weights.

Freshness and Shelf Life • Frequent deliveries year-round.

• Time of harvest to shipping is no more 1 day and products ship directly from the grower to the warehouse.

• Trucks are carefully monitored while in transit.

• Quick turn-around from our warehouse to your back door!

• We require state-of-the-art packing facilities and the ability to supply in tight market conditions • These growers develop and implement the best varieties, packs, processes, and growing locations providing year round supply across all branded products.

Food Safety • Performance Foodservice provides a long list of food safety requirements that help reduce the likelihood of an issue, including: • Good Agricultural Practices (GAPS) • Trace Back: All PEAK products can be easily and quickly traced back WKHLU ¿HOG RI RULJLQ • 3rd Party Audits, and Performance Foodservice QA audits are conducted annually, ensuring our branded suppliers are adhering to our strict standards.

36

Ask Our Chef • Our team of chefs provides culinary expertise to help grow your produce sales.

We Guarantee it!!

• Peak Produce is always guaranteed— if you ever have an issue, simply contact your sales representative and ZH¶OO ¿QG WKH ULJKW VROXWLRQ

We can ful¿ll your produce needs and solve your produce problems.

Just ask!

Bacon Onion Marmalade

frozen 517755.....8/2 lb $ VZHHW DQG VDYRU\ PDUPDODGH PDGH ZLWK VPRN\ GLFHG EDFRQ DQG FDUDPHOL]HG VZHHW RQLRQV

Mirepoix Base

no MSG, vegan, gluten free Gold Label 55886.....6/1lb

Harissa Sauce 517875.....16/1 lb

$ VORZ UHGXFWLRQ RI URDVWHG UHG EHOO SHSSHU UHG FKLOLHV JXDMLOOR SHSSHUV UHG RQLRQ DQG JDUOLF VHDVRQHG ZLWK FXPLQ FRULDQGHU FDUDZD\ DQG KDEDQHUR SHSSHU IRU D ELW RI KHDW

$ WUXH DXWKHQWLF PLUHSRL[ FRPELQLQJ Ã&#x20AC;QHO\ SXUHHG FDUURWV RQLRQ DQG FHOHU\ LQ MXVW WKH ULJKW SURSRUWLRQV SHUIHFW IRU VHDVRQLQJ VDXFHV VRXSV DQG VWHZV 9HJDQ *OXWHQ )UHH

37

“Real Italian” tomato products, which we’re proud to say are 100% “Packed from Fresh Tomatoes, Not from Concentrate.”

Our customers have long recognized that the Independent restaurateur’s secret to success is in consistently serving top-quality food, day after day, week after week, year after year.

Ready To Serve • Packed From Fresh Tomatoes • Not From Concentrate Spaghetti Sauce Trattori® 17873.....6/#10

NEW

In days gone by, Italian farm families hand-picked and home-canned tomatoes each summer at the peak of freshness with fresh basil and a kiss of olive oil. It was from these farm families that countryside “trattorias” came into being. And it was this sauce, often seasoned with onion, that trattorias named “alla rustica” (country-style) to denote its uncomplicated, farm-fresh tomato Áavor.

Trattoria® Spaghetti Sauce “alla Rustica” is made according to that same time-honored tradittion n .... byy fresh-packing peeled strips of fresh tomato oes wiith h fresh basil, fresh sautéed onion, roasted ga arlic and n e[tra-virgin olive oil Trattoria®·s fresh tomato Áavo vorr vo and irregular g hand-crushed appearance pp are e appr pp prop op priiate served as is “alla rustica” (or with signa ature e sea eaeasoni so ning ngs) ng s)) ove ver a st s ea eaming pla l te of he hear arty tyy spa pagh pagh het e ti ti..

Also Try! DESCRIPTION

BRAND

METRO #

PACK/SIZE

Premium Ultra Pasta Sauce

Stanislaus

44156

1/25 oz

Peeled Ground Tomatoes in Puree

Stanislaus

151492

2/1 gal

Unpeeled Ground Tomatoes In Puree

Stanislaus

56022

4/1 gal

Stanislaus

47067

1/25 lb

Stanislaus

47066

4/11 lb

Stanislaus

34889

1/30 lb

Whole Pear Tomatoes in Puree with fresh basil Whole Peeled Plum Tomatoes in Juice with fresh basil Fancy California Tomato Puree

38

Ribeye Merchandising Ideas

Filet of Rib

39

Cucina Steak Cutting Method

Farmer’s Roast Fat Cucina Steaks

Menu Ideas Cucina Steaks

Filet of Rib Cutting Method Filet of Rib

Rib Casquette

• Premium trimmed thick-cut ribeye steak

Farmer’s Roast • One of the most succulent roasts to put on today’s menu • Great for convection or rotisserie cooking

Filet of Rib • Also merchandised as a Center-cut Rib Steak • Ideal for grilling/broiling

Rib Casquette • Also merchandised as a Pinwheel Rib Steak or Boneless Rib Strips • Ideal for skewers

Medallions • Also merchandised as a Tournados or Kabobs • Create a value-added menu item for guests by pairing with seafood

Medallions

Fajita

Ribeye Merchandising Potential A new look at merchandising the ribeye reveals a filet of rib that’s attractive to the consumer’s eye and unique ways to utilize the remaining trim, resulting in better yield.

Certified Angus Beef ® Brand Offers • Increased gross profits • Higher quality, more consistent product • Increased repeat business • Differentiation from competition

40

Ribeye Cutting Instructions Cucina Steak Method

Filet of Rib Method

1

1

112A

112A

2

2

4

4 3

112

3

112

1 Step 1: Remove lip and trim outside muscle.

1 Step 1: Remove lip and trim outside muscle. Cut for medallions or kabobs.

2 Step 2: Remove cap from eye and clean.

To increase yield, add coarse ground beef and/or muscle trim; roll and jet net or tie to make a Farmerâ&#x20AC;&#x2122;s Roast.

2 Step 2: Remove cap and clean. Cut into strips and skewer or roll into pinwheels and skewer.

3 Step 3: Leave small tail piece (complexus) at chuck end.

3 Step 3: Remove small tail piece (complexus) at chuck end. Cut into tournados or medallions.

4 Step 4: Cut eye muscle into Cucina steaks.

4 Step 4: Cut eye muscle end to end into steaks. Hint: To make steaks of consistent

Cucina Steaks

thickness, trim edge of loin-end.

Farmerâ&#x20AC;&#x2122;s Roast

Rib Casquette

41

Filet of Rib

HIGH QUALITY FOAM CUPS First Mark foam cups for hot and cold beverages deliver great performance and value for customers every day. Our high-quality foam keeps hot beverages ŚŽƚ ĂŶĚ ĐŽůĚ ďĞǀĞƌĂŐĞƐ ĐŽůĚ ĨŽƌ Ă ůŽŶŐĞƌ ƉĞƌŝŽĚ ŽĨ ƟŵĞ ƚŚĂŶ ŽƚŚĞƌ ĚŝƐƉŽƐĂďůĞ cup substrates, delivering end-user preferred performance year-round FOAM CUPS Foam Cup, white, 8 oz

199423

40/25 ct

Foam Cup, white, 10 oz

240722

40/25 ct

Foam Cup, white, 12 oz

199424

40/25 ct

Foam Cup, white, 16 oz

199425

20/25 ct

Foam Cup, white, 20 oz

199426

25/20 ct

Lid Food Container, translucent, ventilated

313181

10/100 ct

Lid Sipper Straw for 12-24 oz

199427

10/100 ct

LIDS

42

Kitchen & Foodservice Cleaners

43

44

Performance Foodservice is pleased to offer three iodized salt products under its West Creek brand. A staple in every kitchen, these economical and conveniently packaged products will season your menus and spice up your sales.

DESCRIPTION Iodized Grandular Salt, trans fat free Iodized Grandular Salt, trans fat free Rounds Iodized Salt, trans fat free

BRAND West Creek® West Creek® West Creek® 45

METRO # 333999 334001 333998

PACK/SIZE 1/50 lb 1/25 lb 24/26 oz

Fruit & Vegetables

SNAPSHOT

46

APPLES harvest season runs from August through November. The rest of the year, these fruits are available thanks to cold storage.

CELERIAC/CELERY ROOT is at its best in the cooler months of IDOO ZLQWHU DQG HDUO\ VSULQJ H[FHSW LQ FROG FOLPDWHV ZKHUH \RX¡OO Ă&#x20AC;QG LW during the summer and early fall).

ASIAN PEARS are harvested in the months of July through November (and are therefore currently at their peak) but are available through cold-storage preservation until April.

through the winter.

BROCCOLI is available year-round but is at its peak during the

CURLY ENDIVE/FRISĂ&#x2030;E is a chicory at its best in fall and winter.

BUTTERNUT SQUASH are typically harvested October through

GRAPEFRUIT from California, Texas, Florida, and Arizona comes into season in January and stays sweet and juicy into early summer.

chilly Fall and Winter months.

December and are available as late as early April thanks to their hearty nature.

MUSHROOMS, earthy chanterelle mushrooms have a season

dictated largely by rainfall â&#x20AC;&#x201D; they're a foraged rather than cultivated food â&#x20AC;&#x201D; and while available intermittently throughout the year, they are most common during the rainy seasons of fall and winter.

CRANBERRIES harvest typically runs from September through

CLEMENTINES are small, sweet orange available from December

KIWI (actually a large berry) is typically available September through April, with its peak season running through early winter.

LEMONS AND MEYER LEMONS tend to be at their best winter and spring.

MANDARINS are sweet and juicy in winter.

October, and they are available fresh through December.

ONIONS (storage) are harvested in the fall and then â&#x20AC;&#x153;curedâ&#x20AC;? or dried

ENDIVE is available from September to May, but its peak season begins in November.

ORANGES add sunny brightness to winter eating.

ESCAROLE is abundant in the fall and winter months.

PEARS have a season that runs from mid-summer well into winter, depending on the variety and region.

FENNEL is available year-round, with its peak in the fall months.

GUAVA has a long, luxurious season that kicks off in November and lasts until April.

KALE is generally available year-round, the peak of its season is in fall and winter.

a bit for storage, which is how weâ&#x20AC;&#x2122;re used to buying them at the store.

POTATOES (storage), like onions, are harvested, â&#x20AC;&#x153;cured,â&#x20AC;? and then

stored at cool but not chilled temperatures for use throughout the winter.

RADICCHIO, like all chicories, radicchio is sweeter and less bitter when the weather is cool.

KOHLRABI is available year-round, it really peaks in the colder months: October, November, and December.

RUTABAGAS also known as â&#x20AC;&#x153;yellow turnipsâ&#x20AC;? and â&#x20AC;&#x153;Swedesâ&#x20AC;? are a sweet, nutty root vegetables perfect in stews, roasted, or mashed with plenty of butter.

PARSNIPS peak season runs October through April.

SATSUMAS KDYH ORRVH VNLQV DQG VXSHU VZHHW WDQJHULQH Ă DYRU

PERSIMMONS both hachiya and fuyu persimmons are in season between November and February.

SHALLOTS VWRUDJH EULQJ D SDUW JDUOLF SDUW RQLRQ Ă DYRU WR

POMEGRANATES depending on the harvest, pomegranate season typically runs from October through February.

GLVKHV 7KH\ KDYH D ELW RI D ELWH ZKHQ XVHG UDZ EXW PHOORZ VLJQLĂ&#x20AC;FDQWO\ when cooked.

SWEET POTATOES are often sold as â&#x20AC;&#x153;yams.â&#x20AC;? They store very well

TURNIP season runs from September through April.

and so are available from local sources year-round in warmer areas and otherwise from late summer through winter.

BROCCOLI RABE/RAPINI LV D PRUH ELWWHU OHDĂ&#x20AC;HU YHJHWDEOH

TANGERINES are orangesâ&#x20AC;&#x2122; sweeter, more honeyed cousins. As with

than its cousin, broccoli, but likes similar cool growing conditions.

all citrus fruit, look for specimens that feel heavy for their size.

BRUSSELS SPROUTS grow on a stalk, and if you see them

TREVISO is the longer, slimmer, more elegant version of radicchio.

for sale that way snap them up - theyâ&#x20AC;&#x2122;ll last quite a bit longer than once theyâ&#x20AC;&#x2122;re cut.

CAULIFLOWER may be grown, harvested, and sold year-round,

but it is by nature a cool weather crop and at its best in fall and winter and into early spring.

WINTER SQUASH of all sorts comes into season in early fall and usually last well into winter.

Bacon, Lettuce and Tomato Salad

Serves: 3-4

INGREDIENTS â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘

2 lb West CreekÂŽ Bacon (cooked, chopped) 3HDN :KROH *UHHQ /HDI /HWWXFH FKRSSHG

KHDGV 3 8-10 cups Peak Fresh Produceâ&#x201E;˘ Tomatoes (diced) 2 cup Peak Fresh Produceâ&#x201E;˘ Green Onions 1 cup West CreekÂŽ Croutons (as needed) 1/2 tsp RomaÂŽ Garlic Powder (as needed)

â&#x20AC;˘ 1 cup PianconeÂŽ Roasted Garlic Parmesan Dressing (as needed)

INSTRUCTIONS â&#x20AC;˘ Combine salad ingredients into a large bowl â&#x20AC;˘ Add PianconeÂŽ Roasted Garlic Parmesan Dressing to coat all ingredients â&#x20AC;˘ Blend all ingredients together â&#x20AC;˘ Cover and hold, chill until needed for service

Additional Notes: The ingredient amounts are estimates. Please adjust as needed.

Add additional dressing as needed

Slab Bacon 14/18 sliced West CreekÂŽ 883841.....1/15 lb

:KROH *UHHQ /HDI /HWWXFH

Peakâ&#x201E;˘ OE

Diced Tomatoes

3/8â&#x20AC;?, tray Peakâ&#x201E;˘ 880565.....2/5 lb

Green Onions washed & trimmed Peakâ&#x201E;˘ 907545.....4/2 lb

Seasoned Cube Croutons ÂŽ West Creek 321341.....4/2.5 lb

Garlic Powder ÂŽ

Roma 263561.....12/16 oz

Roasted Garlic Parmesan Dressing ÂŽ Piancone 258781.....2/1 gal