INGREDIENTS: 1 ½ pounds West Creek™ Beef Pot Roast (#307556) 1/4 cup all-purpose flour (about 1 oz) 1 ¼ teaspoons salt, divided ¾ teaspoon freshly ground black pepper, divided 1 tablespoon butter 4 cups chopped onion (about 2 large) 2 garlic cloves, minced 2 tablespoons paprika 1 tablespoon red wine vinegar 1 cup chopped plum tomato (about 3) ½ teaspoon caraway seeds, crushed 2 bay leaves ½ cup water 1 (14-ounce) can fat-free, less-sodium beef broth 2 ½ cups cubed peeled Yukon gold or red potato 1 tablespoon fresh lemon juice
METHOD: Dredge beef in flour; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Add the beef pot roast, tomato, caraway seeds, and bay leaves; cook 3 minutes. Add ½ teaspoon salt, ½ teaspoon pepper, ½ cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add potato; cover and cook 1 hour and 15 minutes or until very tender. Stir in remaining ¼ teaspoon salt, remaining 1/4 teaspoon pepper, and juice. Discard bay leaves.
Source: Micol Negrin, Cooking Light JANUARY 2007
Angela Mia Non-GMO Canned Tomatoes
Assoluti Cooked Hams 33 Athens Spinach Artichoke Mini Shells Recipe
Brilliance Buttery Flavored Oil 27 Burke Italian Sausage Recipes 26 ChampWare Takeout Containers 46 Chef Anthony's Fall Inspired Cheese Boards Chef Anthony's Signature Pork Belly Recipe - NEW
ChefOne Dumplings 9 Continental Mills Onion & Sage Focaccia Recipe
Dole Chef-Ready Diced Fruit Inspirations
Eggo Waffles and Pancakes 43 Gevalia Iced Coffee with Almond Milk - NEW 30 Greenware Cold Drink Cups and Lids
Harbor Seafood Crab Cake Recipe
Heritage Ovens and European Bakers Fall Bread Favorites
Hood Eggnog Back Hormel Fuse Burger Inspirations 22 Icelandic Seafood Haddock 41 Jacqueline's Gourmet Cookies - NEW ITEMS 24 Jones Dairy Chorizo Fritatta Breakfast Sandwich Recipe - NEW 19 Kayem Uncured Chicken Bacon & Four Pepper Sausage - NEW 12 Ken's Cheesy Chorizo Tater Tots with Remoulade Recipe
Kettle Cusine Savory Pie Recipes - NEW ITEM 8 Maple Leaf Farms Duck Sliders with Caramelized Apples
McCain Appetizers - NEW ITEMS 10 Meyer Natual Angus Beef Tenderloin Panini Recipe
North Country Smokehouse 4 Ocean Spray Tex Mex Cranberry Sauce Recipe
Peak Onions 14 Peak Russet Potatoes 18 Signature Breads 41 Swiss Miss Chocolate Flan Recipe
Tabasco Pepper Sauce 35 Thomas Foods Grass Fed Beef and Lamb
Traditional Breads 40 V&V Supremo Gumbo Recipe 20 Vie de France Beignet Dough and Ficelle Inspirations - NEW
West Creek Canned Tomato Products
West Creek Canned Vegetables 37 West Creek Deli Meats 32 West Creek Frozen Cranberries 5 West Creek Mayonnaise Products 36 Yoplait Go Big Yogurt and Mott's Fruit Snacks
#269021, 2/5# Avg
www.ncsmokehouse.com Sausages These robust links are filled with coarsely ground, lean meats in unobtrusive, natural casings, each with it’s own well rounded palate of distinctive seasonings. Dozens of European and American flavor profiles include an authentic bratwurst, lean chicken sausage with the gentle sweetness of New England apples, and chorizo delicately infused with brandy.
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Sausages These robust links are filled with coarsely ground, lean meats in unobtrusive, natural casings, each with it’s own well rounded palate of distinctive seasonings. Dozens of European and American flavor profiles include an Sausages authentic bratwurst, lean chicken sausage with the gentle These robust links are filled with coarsely ground, lean sweetness of New England apples, and chorizo delicately meats in unobtrusive, natural casings, each with it’s own infused with brandy.
well rounded palate of distinctive seasonings. Dozens of European and American flavor profiles include an authentic bratwurst, lean chicken sausage with the gentle sweetness of New England apples, and chorizo delicately Hams Maple cured, moist, and exceptionally flavorful, our infused with brandy. lush hams and loins are reminiscent of old-style flavors that can only come from slow, deliberate preparation. This care is evident in every cut from the carefully blended, livey spice of our Cajun tasso ham to the genuine flavor of our Canadian pea meal bacon.
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Our products are sold through discriminating distributors nationwide, and can be custom-made in quantities that fit your kitchen. Many products are available as all natural, nitrite free, no preservatives, antibiotic free, vegetarian fed and certified humane. Ask your distributor for details and availability.
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All of our lean pork bellies are carefully selected
259629 Applewood Smoked Bacon, 20-22 ct 4/5# AVG from a Canadian family farm and hand-trimmed by 335841 Applewood Smoked Bacon, 16-18 ct 4/5# AVG
our butchers. Then the slabs are cured for days in dark maple syrup and double smoked to create our hearty, thick-cut bacon that’s more boldly flavorful than you’d expect.
www.ncsmokehouse.com 376435 855467
Maple Sausage Links, 16/1 Irish Banger Sausage Links, 4 oz, FC
1/15 LB 10/1 LB
Maple cured, moist, and exceptionally flavorful, our lush hams and loins are reminiscent of old-style flavors that can only come from slow, deliberate preparation. This care is evident in every cut from the carefully blended, livey spice of our Cajun tasso ham to the Hams Maple cured, moist, our genuine flavorand of exceptionally our Canadianflavorful, pea meal bacon. lush hams and loins are reminiscent of old-style flavors that can only come from slow, deliberate preparation. This care is evident in every cut from the carefully blended, livey spice of our Cajun tasso ham to the genuine flavor of our Canadian pea meal bacon.
862160 Applewood Smoked Ham with Maple Syrup 2/8.5# Avg
Our products are sold through discriminating distributors nationwide, and can be custom-made in quantities that fit your kitchen. Many products are available as all natural, nitrite free, no preservatives, antibiotic free, vegetarian fed and certified humane. Ask your distributor for details Our productsand are sold through discriminating distributors availability. nationwide, and can be custom-made in quantities that fit your kitchen. Many products are available as all natural, nitrite free, no preservatives, antibiotic free, vegetarian fed and certified humane. Ask your distributor for details and availability.
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FROZEN CRANBERRIES There is no other fruit in the world that has played such a key role in holiday culture. The cranberry’s unique health benefits and refreshing, tart taste put it in a league of its own. They add a sweet burst to quick breads like muffins, pancakes and waffles. Or, try stirring them into applesauce or tossing them into cobbler’s and crisps.
5-MINUTE CRANBERRY-ORANGE RELISH Yield: 8 cups
• 2¼ quarts West Creek frozen cranberries, rinsed and drained • 3 cups orange marmalade • 1½ cups packed light brown sugar • 2 tablespoons orange zest • 1½ teaspoons ground allspice In food processor, pulse all ingredients until cranberries are finely chopped. Cover and refrigerate at least 3 hours or up to 3 days.
CRANBERRY BBQ SAUCE
• 4 cup West Creek frozen cranberries (thawed) • 1 red pepper (chopped) • 1 white onion (chopped) • 1 jalapeño pepper (chopped) • 1 cup water • 1/2c vegetable oil • 1 tsp salt • 1 tsp pepper
• 4 cups West Creek Original BBQ sauce (#234866) • 2 cups West Creek frozen cranberries (thawed) Place items in blender and set to purée. Blend 1-2 minutes
Char cranberries in hot dry pan and place in food processor with all ingredients. Pulse until desired consistency is achieved.
IQF Whole Cranberries
For more information, please contact KeyImpact Sales & Systems, Inc. Steve Smalley: firstname.lastname@example.org Greg Flagg: email@example.com www.kisales.com 100516
FALL INSPIRED CHEESE BOARD Calbrese Hot Salami #521296
The Holiday Season is quickly approaching, and now is the time to seek out new, unique and trendy ideas that you can use to cater to your customers’ ever-changing tastes… and help increase your sales. As you look to add items and plan out your fall and winter menus, think about offering some of these NEW products to showcase. We have several artisanal cheeses and specialty cured meats, along with some items to accompany their unique flavors. Combine all of these items with NEW Dalmatia Fig Spread (#382252), a variety of nuts, a local mustard, NEW mini Croccantina crackers (#518975) and some simple fruit garnishes, and you will impress your customers with flavors abound!
Around the World Cheese Selection The “Around the World” Cheese Selection Box has a wonderful array of cheeses that are truly special, containing a wide variety of creamy and aged textures. Asiago Black Wax (Italy) • Manchego 6 Month (Spain) • Extra Mature Cheddar (Scotland) • Comte (France) • Chimay Vieux (Belgium) • Beemster Aged (Holland) Cranberry Goat (Canada) • Lazzaris Fig Sauce (Italy) 6
COFFEE-APRICOT GLAZED PORK BELLY TACOS WITH APPLE AND CABBAGE SLAW SERVES 4
by Anthony Bussiere, Executive Chef
PORK BELLY 1 pound Premium Pork Belly (Allegiance® #509804) 1/3 cup Apricot Preserves (#852667) 1/2 cup Strong Black Coffee 2 TBSP Honey (West Creek™ #273152) 2 TBSP Balsamic Vinegar (Piancone®#233067) 1 tsp Worcestershire Sauce (#924962) 2 tbsp Brown Sugar Bourbon Seasoning (#526158) Salt & Red Pepper flakes to taste TACOS 1 pound Diced Cabbage (Peak™ #310129) 1 cup Diced Apples (#299336) 1 cup Apple Cider Vinaigrette (#317907) 1 TBSP Celery Seed (#986578) 12 Flour Tortillas, 6” (#41167) 1/3 cup Moonshine BBQ Sauce (West Creek™ #484738) 1/2 cup Manchego Cheese, finely shredded (#418756) 12 sprigs Cilantro (Peak™ #855549)
1. Combine preserves, coffee, honey, balsamic vinegar, brown sugar bourbon seasoning and worcestershire sauce in a mixing bowl and mix until well blended. 2. Remove skin from pork belly. Score the fat, cutting about 1/2 inch deep in a criss-cross pattern. Place scored pork belly in a reclosable bag. 3. Pour the marinade mixture into the bag and season to taste with salt and red pepper flakes. Close tightly and let marinate. (up to 24 hours) 4. Remove pork belly from the bag, saving marinade. Sear pork belly until crispy on all sides in a very hot pan. 5. Transfer pork belly to a shallow baking pan and pour the marinade over the top. Cover with foil and slow-roast for 2-3 hours, until done. 6. To make the slaw, combine the cabbage, apples, celery seed and vinaigrette until well blended. 7. Remove pork belly from oven and let cool slightly, then dice or shred into bite sized pieces. 8. Build each taco using a small scoop of slaw as the base. Add pork belly and a drizzle of Moonshine BBQ sauce. Top with cheese and garnish with cilantro.
SAVORY PIES Artisanal, All Natural Soups Made From Real Ingredients Many Kettle Cuisine soups make for delicious savory pie fillings with little or no additional ingredients, saving you valuable time and money. With your business in mind we've created recipe suggestions to bring your guests both traditional comfort and innovative savory pie offerings
Traditional Lobster Bisque
Spiced Pumpkin Bisque
Reduce slightly, add summer corn, poached lobster, roasted potatoes, fresh tarragon – top with puff pastry dough and bake until golden Fold in shredded Gruyere and Smoked Gouda cheeses, and poached lobster meat, to your cooked pasta of choice – arrange a layer of very thinly sliced potatoes, sprinkle with truffle oil – bake until crisp – top with fresh chives
Chicken Stew PFG 945818 •
Beef Stew KC 700045
Fold in fresh chopped thyme / sage, and a squeeze of lemon – top with buttered phyllo dough and bake Mix in cooked turnip, lima beans, and roasted corn for a succotash-style pot pie – top with sweetened pie dough and bake
PFG 986090 KC 700084 •
Fill individual ramekins with stew, swirl in a dollop of horseradish, top with a thyme-infused pie crust – bake until golden Add a splash of a local Stout / Porter, cooked pork sausage slices, and fresh scallions – top with puff pastry and bake
To learn more please contact Glenn Pujado at firstname.lastname@example.org
McCain® Fall Inspiration Guide
Anchor® Spinach & Artichoke Chip ‘n’ DippersTM NorthCenter# 523113 | Pack Size: 10/12.1 oz. | MFG# 1000004534
These crispy wonton chips have warm, creamy spinach & artichoke dip inside for a one-step chip and dip experience. Garnished with shaved Parmesan, fried garlic, chopped sun-dried tomatoes and minced parsley.
Anchor® Portabella Artisan Cheese Bites
NorthCenter# 523114 | Pack Size: 4/3 lb. | MFG# 1000004509
A rich blend of provolone and asiago cheeses combine with diced portabella mushrooms inside a crispy garlic panko shell in new Anchor® Portabella Artisan Cheese Bites. Your guests will love every savory, indulgent bite as much as you love every plate’s profit potential.
Anchor® MozzaMia® Breaded Mozzarella Cheese Wedges
NorthCenter# 995517 | Pack Size: 2/4 lb. | MFG# 45010204
Bite-size, whole-milk mozzarella cheese wedges in an oregano, Romano cheese and garlic Italian breading.
Anchor® Battered Mac & Cheeses Wedges NorthCenter# 995660 | Pack Size: 6/3 lb. | MFG# 50010335
Creamy Cheddar cheese mixed with stick macaroni in a crispy Cheddar batter.
McCain® Original 1853 Chips® Fresh-Style Chips NorthCenter# 298496 | Pack Size: 6/4 lb. | MFG# MCX05006
Complement the fresh flavor of a grilled chicken sandwich with a plateful of lightly salted, fresh-made potato chips.
McCain® Harvest Splendor® Sweet Potato Thin Ridge 10-Cut Wedges NorthCenter# 241419 | Pack Size: 6/2.5 lb. | MFG# MCF04712
Delicious sweet potato wedges with distinctive ridges to enhance crispness and hold time with exceptional sweet potato flavor.
Golden Crisp® 1/4” Battered Onion Rings
NorthCenter# 871125 | Pack Size: 4/2.5 lb. | MFG# 80010094
Mouth-watering onion rings sliced 1/4” coated in classic beer batter for truly great taste.
McCain® Brew City® Beer-Battered Onion Rings NorthCenter# 410011 | Pack Size: 6/2.5 lb. | MFG# 70010011
Onion slices double-dipped in a batter made with real premium draft beer.
Beer-Jacked Reuben Sliders
McCain® Signature® Skin-On Regular Fries 3/8” PXL NorthCenter# 2347 | Pack Size: 6/5 lb. | MFG# MCS140
McCain® Redstone Canyon® Spirals NorthCenter# 995544 | Pack Size: 6/4 lb.
Curly cut with light red batter coating for great yield and plate coverage.
For more information, please contact KeyImpact Sales & Systems, Inc. Greg Flagg: email@example.com Steve Smalley: firstname.lastname@example.org www.kisales.com 100316
Kayem Artisan Four Pepper Hot Sausage
Ficelle Pintxo (or Pinchos)
hti s A Pintxo (or Pincho) is a small snack, typically eaten in bars or taverns as a small friends or relatives; thus, they have a strong socializing component. They areGoa rela Beig NEW VIE DE FRANCE ral difference being that pintxos are usually 'spiked' with a skewer or toothpick.Pepp This BEIGNET DOUGH shared aperitif in many urban restaurants, also excellent for catering.
PFG# 503873 Beignet Dough 280/1.3oz
VDFY P Softene Honey
. VDFY Ficelle isdrop thethem perfect Whether you in the fryerbread for a Newfor any type of pintxo due to its thin, narrow sha Orleans-style doughnut, or proof and bake them to jazz up your bread basket, new Beignet dough from Vie de France really hits the spot. Beignets have gained popularity in the past two years because they're so versatile - serve them as a sugar covered breakfast treat, a savory Þlled appetizer, or as a dessert with a variety of dipping sauces. Vie de France Beignets will leave your customers exclaiming, "Ça c'est bon!"
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Below: Salted butter, Prosciutto and Pickle Pintxo and Pesto, Cherry tomato,oB
VIE DE FRANCE FICELLE IS THE PERFECT BREAD FOR PINTXO PFG# 527134 French Ficelle Loaf 50/4.3oz A Pintxo (or Pincho) is a small snack, typically eaten in bars or taverns as an appetizer while hanging out with friends or relatives; thus, they have a strong socializing component. They are related to tapas, the difference being that pintxos are ususally spiked with a skwer or toothpick.
RECIPE:SALTED BUTTER, PROSCIUTTO
AND PICKLE PINTXO AND/OR PESTO, CHERRY TOMATO, BASIL AND MOZZARELLA PINTXO On Trend with the demand for less bread
New Thaw and Serve Ficelle Loaf- named for the French work for “string” the Vie de France French Ficelle Loaf is similar to a baguette, but thinner. Our Ficelle is made withour Traditional French recipe, whick lends itself to a variety of applications.
r Oeuf Mouillettes (left): Cut13sFic
he versatile onion adds flavor, texture, and color to a breadth of menu items and is one of the least expensive produce items per pound. It is a staple in nearly every kitchen and its uses are as numerous as its layers. Peak-branded onions are packed by premium growers to standards higher than those of U.S. grade 1. Choose a Peak-branded onion to suit your menu needs!
Features and Benefits
Onion Varieties Yellow Yellow onions turn a rich, dark brown when cooked and lend a tangy, sweet flavor to recipes like French Onion Soup or roasted meat recipes, yet they are also perfectly suited for any other onion application. Red Red onions, with their wonderful color, are a good choice for raw applications such as salsas, and salads. They are also great for grilling, charbroiling, roasting, and as ingredients. Spring Season Spring season onions are ideal for frying and making onion rings. Their sweet, mild flavor makes them suitable for use on salads and as sandwich toppers.
White White Onions are typically more strong in flavor and more pungent than yellow and red onions and are usually more expensive. White onions are often a staple in Mexican and Latin style restaurants where they are used in recipes like salsas.
Peak-branded onions are processed and repacked for quality, shelf-life and greater consistency, always exceeding grade #1 quality and sizing.
Quality assurance teams monitor the growing areas for proper crop management.
Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the operator location.
Peak-branded onions are packed to order and shipped in a timely manner to preserve freshness.
Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature.
Products are sourced from a variety of growers in order to provide year-round supply across all Peak product offerings.
Deliveries are efficiently consolodated to reduce expenses.
Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.
ONION GRN ICELESS FRSH
ONION GRN W&T TFF
ONION RED JUMBO
ONION RED JUMBO FRSH TFF
ONION RED MED
ONION RED WHL PLD
ONION YLW DICED 3/8" TFF
ONION YLW DICED 3/8" TFF
ONION YLW JUMBO
ONION YLW JUMBO FRSH ONION YLW SLCD 3/8
50 LB 5 LB
ONION YLW SUPER COLOSSAL
ONION YLW WHL PLD
Nutritional Information •
Onions contain antioxidants that help delay or slow the oxidative damage to cells and tissue of the body.
Onions contain calcium, iron, and have a high protein quality (ratio of mg amino acid/gram protein). They are also low in sodium and contain no fat.
Data suggests onion consumption has the potential to decrease the incidences of osteoporosis.
Helpful Hints Keep onions fresher longer. Airflow is critical to keeping onions fresher longer. Use mesh sacks as opposed to cartons. Onion storage temperature should be 45 F. Avoid tearing when cutting onions. Tearing can be reduced by refrigeration. Also, peel onions under running water.
Duck & Portobello Pad Thai 4 Servings
Ingredients: 1 lb Maple Leaf Farms Ground Duck Meat, thawed 1 tsp Salt Directions: 2 Tbsp Minced Garlic 1. Combine ground duck, salt and garlic. Set aside. 8 oz Pad Thai Noodles (dried rice stick noodles) Boiling Water 2. Place noodles in large bowl and cover with boiling water. Set aside for 8 ¼ cup Hoisin Sauce minutes and drain. ¼ cup Fresh Lime Juice 3. Whisk hoisin sauce, lime juice, vegetable broth, fish sauce, honey, ginger and ¼ cup Vegetable Broth or Chicken Broth chili sauce together. Set aside. 3 Tbsp Fish Sauce 4. Heat the oil in a preheated skillet or wok. Cook portobello’s on medium-high 2 Tbsp Honey for 3 minutes, stirring frequently. Push the mixture to one side and fry ground 2 heaping tsp Crushed Ginger duck until almost completely cooked, about 4 minutes. Mix the portobellos and 1½ tsp Asian Chili Hot Sauce duck and push to one side. Stir 3 tablespoons Pad Thai sauce over duck mixture 1 Tbsp Peanut Oil until well mixed. Push mixture to one side. 4 oz Portobello Mushrooms, chopped (2 cups) 1 Egg, lightly beaten 5. On opposite side of skillet, cook egg on medium until cooked through. Add 1 cup Shredded Carrots (packaged) carrots, red bell pepper and spinach, cook for 2 minutes. Mix duck, egg and 1 medium Julienne Red Bell Pepper, slivered spinach together. Pour mixture into a bowl and keep warm. Salt to taste. Red meat that’s as lean as chicken, sound too goodmixture to be true? 3 cups Shredded Fresh Spinach Pourhas Pad Thai sauce into skillet. PRODUCT Over high heatBENEFITS bring sauce to a boil and cook Maple Leaf Farms all natural ground duck 6. meat the robust, 4 cups Green Onion, cut diagonal in ½-inch 2–3 minutes to thicken. Add green onions and noodles and cook for 1 minute. • All Natural segmentsred meat texture of beef with the lean nutritional benefits of Salt to taste. 1 cup Cilantro, roughly chopped, • Ground Duck Breast, 88% lean chicken, 88% lean to bedivided exact! Made from our boneless duck 1 Tbsp Toasted Sesame Seeds 7. Pour noodles into serving bowl. •Stir half of the cilantro with the noodles. Top Frozen breast,Peanuts, you’re assured product use in Sprinkle with sesame seeds, peanuts and remaining cilantro. ½ cup Toasted choppedof getting a premiumwith duck to mixture. (#235288, 2/5 lb) burgers, ravioli, tacos, spring rolls and much more! Lime Wedges Serve with lime wedges.
All Natural GROUND DUCK MEAT
Duck Sliders with Caramelized Apples 4 Servings (Photo front) Ingredients:
Caramelized Apples: 1 Tbsp Butter 1 Tbsp Duck Gat 1 Granny Smith or Fuji Apple, thinly sliced ¼ Chopped Dried Cherries Juice and Zest of half an Orange ¼ tsp Cinnamon ¼ tsp Coriander ¼ tsp Clove 1 tsp Brown Sugar Pinch of Salt
Burgers: ½ pound of Ground Duck Meat ½ tsp Five Spice Powder ¼ tsp Salt 1.5 tsp Minced Shallot 3 tsp Minced Ginger ½ tsp Minced Garlic Ground Pepper to taste
1. Take the ground duck and mix in the Five Spice powder, salt and pepper, shallot, ginger, and garlic. Make approximately 4 sliders about 2 ounces each and form into patties. Cook the burgers on a grill until medium well or 150°F. Set aside to rest while you make the caramelized apples. 2. Take the thinly sliced apples and put in a hot pan with some melted butter and oil. Add the chopped cherries, juice and zest of half an orange. Add the cinnamon, coriander, cloves and brown sugar. Cook until the apples are soft and starting to caramelize about 15 to 20 minutes is a covered pan on medium low heat. 3. To serve, put the burger on a toasted brioche bun with wasabi mayo and the caramelized apples on top.
Check out these recipe ideas and more at www.mapleleaffarms.com!
Manchego Duck Pintxos • Duck Hash and Nori Roll Tempura • Thai Style Duck Sliders with Spicy Pineapple Slaw
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FRESH GRASS FED AUSTRALIAN BEEF
100% Grass-Fed Premium Beef
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Of the russets, they are made up of primarily Burbank and Norkotah varieties.
The following chart indicates the most popular count sizes, number of potatoes per carton, maximum size range, and the sizes that most of the potatoes in each carton will be Each carton contains 50 pounds of potatoes.
Norkotahs Lower in solids, higher in water, shipped August – April, usually $1 or $2 cheaper than a Burbank – Not as good for frying as the Burbank – Norkotahs are grown all over the USA Burbanks High solids, good shelf life, Shipped October – August, Burbanks are primarily grown in IDAHO. The best frying potato.
Growing and Storage Potatoes are planted in the spring (April-May) and harvested in the Fall (between mid-August and first of October). They are held in large storage facilities at 40 degrees, 18 feet high with no lights and are ventilated by 2’ pipes under the pile. The potatoes are then stored and shipped all year until new crop comes out again in August. Idaho A large percentage of potatoes grown in the United States are grown in Idaho. In 2012, 31% of potatoes in US were grown in Idaho. Among the numerous varieties grown here are Russets, reds, yellows, chippers, organics, etc. – of which Russets make up approximately 90% of the total grown. Idaho has great volcanic ash soil and great weather for potatoes Burbank
Idaho, Colorado, Nebraska, Wisconsin, Washington, etc.
Typically less than 20%
August-March (Idaho), Yearlong outside Idaho
Most common sizes
Nutritional Information A medium-sized potato has only 110 calories, no fat, and no cholesterol! They are a good source of fiber, vitamin C, and has more potassium than bananas. In addition, potatoes have one of the highest overall antioxidant activity among vegetables. Antioxidants protect key cell components by neutralizing the damaging effects of “free radicals.” Potatoes also contain glutathione, an antioxidant that may help protect against some cancers.
Potatoes Per Carton
Potato Size (ounces) 4
Most popular sizes for the foodservice industry
Maximum size range Most potatoes in the carton
Grades U.S. No. 1 consists of potatoes which meet the following requirements: • Similar varietal characteristics, except when designated as a mixed or specialty pack • Firm • Fairly clean • Fairly well shaped • Free from rot or disease
Item# 908008 908016 908018 908019 277933 301711 277932
U.S. No. 2 consists of potatoes which meet the following requirements: • Similar varietal characteristics, except when designated as a mixed or specialty pack • Not seriously misshapen • Free from rot or disease
Description POTATO IDAHO RUSSET 60 CT TFF POTATO IDAHO RUSSET 90 CT POTATO IDAHO RUSSET 80 CT TFF POTATO IDAHO RUSSET 70 CT TFF POTATO RED SIZE A BAG POTATO RED B BAG POTATO CHEF RND WHI BAG
Pack 1 1 1 1 1 1 1
Size 50 LB 50 LB 50 LB 50 LB 50 LB 50 LB 50 LB
Chorizo Frittata Breakfast Sandwiches 6 Servings Ingredients:
8 large eggs 1.5 oz pepper jack cheese grated 1 tablespoon chopped parsley ½ red bell pepper ½ Spanish Onion finely diced 1 tablespoon chopped chives 6 fingerling potatoes thinly sliced 6 English muffins 6 1.5oz Jones Chorizo Sausage Patties (#522752) salt & ground black pepper 3 tablespoons La Padella 6 oz chunky salsa
Whisk eggs in large bowl and then mix in cheese, herbs and salt & pepper. Sauté with 2 tablespoons La Padella oil, the onion, potato slices & pepper, season with salt and pepper and cook stirring often until softened about 5 minutes. Let cool and transfer to a bowl. Pour in egg mixture and stir. Transfer evenly to 6 Novacart bake-able muffin cups. For one portion take one muffin cup and bake about 5 minutes at 350 degrees. At the same time grill 1 Jones Chorizo Sausage Pattie until browned about the same 5 minutes flipping after 2.5 minutes on medium heat and toast 1 Thomas’ English muffin. When done with the above, place bottom half of the English on plate, add Jones Chorizo Sausage Pattie, frittata mixture from Muffin cup and 1 oz. chunky salsa, then cover with the top half of English muffin, garnish and serve. 19
3/4 Cup vegetable oil
3/4 Cup all-purpose flour
Yield: 12 Cups Ingredients: ®
11/2lbs Chihuahua Chorizo
2 Cups chopped white onion 1 Cup chopped red bell peppers 1 Cup chopped green bell peppers ¾ Cup chopped celery
12 oz. sliced fresh okra (about ¼ inch width) 1/3 Cup finely sliced scallions, plus more for garnish 3/4 Cup vegetable oil
2 Tbsp. minced garlic
3/4 Cup all-purpose flour
1 Tbsp. kosher salt
Yield: 12 Cups
Ingredients:2 Cups chopped white onion
1 tsp. ground black pepper
1 Cup chopped red bell peppers 11/2lbs Chihuahua® Chorizo (#254469)
½ tsp. cayenne
1 Cup chopped green bell peppers 12 oz. sliced fresh okra (about ¼ inch width)
½ tsp. dried thyme
¾ Cup chopped celery 3/4 Cup vegetable oil
½ tsp. dried oregano
1/3 Cup finely sliced scallions, plus more for red garnish ½ tsp. pepper flakes 3/4 Cup all-purpose flour 2 Tbsp. minced garlic 2 Cups chopped white onion
2 Tbsp. tomato paste
1 Tbsp. kosher salt 1 Cup chopped red bell peppers
2 dried bay leaves
1 tsp. ground black pepper 1 Cup chopped green bell peppers
½ tsp. Worcestershire sauce
½ tsp. cayenne ¾ Cup chopped celery
5 Cups shrimp stock
½ tsp. dried thyme 1/3 Cup finely sliced scallions, plus more for garnish
2 Cups clam juice
½ tsp. dried oregano 2 Tbsp. minced garlic
8 oz. jumbo lump crab meat
1 Tbsp. kosher salt
½ tsp. red pepper flakes
2 Tbsp. tomato paste 1 tsp. ground black pepper ½ tsp. cayenne ½ tsp. dried thyme
1½ lbs. 16-20 ct. raw shrimp, peeled and deveined 10 oz. fresh shucked oysters
2 dried bay leaves
1,10oz. can whole shelled baby clams
½ tsp. Worcestershire sauce
2 Tbsp. chopped parsley
Method of Preparation: 5 Cups shrimp stock ½ tsp. dried oregano
1. Cook chorizo a cast 2 Cupsin clam juice ½ tsp. red pepper flakes
iron skillet over medium-low heat. Remove chorizo from the pan and reserve drippings. Set aside to cool. 8 oz. jumbo lump crab meat 2 Tbsp. tomatoheat paste to low. Sauté okra for 10 minutes. Remove okra and set 2. Turn 1½ lbs. 16-20 ct. raw shrimp, peeled and deveined aside. 2 dried bay leaves 3. Turn heat10tooz.medium andoysters add oil. Gradually whisk in flour to form a fresh shucked ½ tsp. Worcestershire sauce roux. Cook until a light brown roux is formed. 1,10oz. can whole shelled baby clams 5 Cups shrimponions, stock 4. Add peppers, celery, and scallions to the skillet. Cook for 3 2Then Tbsp. chopped parsleysalt, spices, tomato paste, bay leaves, and minutes. add garlic, 2 Cups clam juice Worcestershire. Cook for 3 more minutes. Remove from heat. 8 oz. jumbo crab meat 5. Addlump shrimp stock and clam juice to a large pot and bring to a boil. Bring the broth to adeveined simmer then slowly whisk in the vegetable 1½ lbs. 16-20 ct. raw shrimp, down peeled and and roux mixture. Simmer for 15 minutes. 10 oz. fresh shucked oysters 6. Slice the cooled chorizo into ¼ inch thick slices. 1,10oz. can whole shelled baby clams 7. Remove pot from heat and add crab meat, shrimp, oysters, clams, okra, and parsley. Cover with a lid and let stand for 5 2 Tbsp.chorizo, chopped parsley minutes. 8. Serve immediately in bowls garnished with scallions. 20
ALL NATURAL GLUTEN FREE
Chicken Pesto Flatbread. Chicken & Quinoa HORMEL® FUSE™ Burger, pesto sauce, cherry tomatoes, fresh basil, olive oil and Mozzarella.
BBQ Bacon Burger. Chicken & Quinoa HORMEL® FUSE™ Burger, topped with BBQ sauce, bacon, fried egg, mixed greens and green chilies on a toasted potato bun.
Crimini Mushroom and Miso Mayo Burger. Chicken & Quinoa HORMEL® FUSE™ Burger, mushrooms, Napa cabbage, miso mayonnaise, served with sweet potato fries.
Caprese Burger. Toasted ciabatta roll topped with basil mayonnaise, tomato, fresh basil and a Turkey & Brown Rice HORMEL® FUSE™ Burger.
Apple Brie Burger. Turkey & Brown Rice HORMEL® FUSE™ Burger with Brie cheese, thinly sliced apple, green onion and watercress with lemon-garlic oil on a bakery bun.
Hawaiian Chicken Sliders. Chicken & Quinoa HORMEL® FUSE™ Burger, grilled pineapple, pineapple cream cheese, on mini Hawaiian buns.
Pan Roasted Chicken Burger. Chicken & Quinoa HORMEL® FUSE™ Burger, topped with pineapple & red pepper salsa and shoestring potatoes, with grilled asparagus.
El Paso Melt. Turkey & Brown Rice HORMEL® FUSE™ Burger topped with queso fresca, sliced avocado, roasted poblano salsa and Monterey Jack cheese on whole grain bread.
Chicken, Mushroom and Brussels Sprouts Hash. Chicken & Quinoa HORMEL® FUSE™ Burger, onions, mushrooms, Brussels sprouts, topped with an over easy egg.
For more information, call your Hormel Foodservice sales representative at 1.800.723.8000 or visit hormelfoodservice.com 22 ©2016 Hormel Foods, LLC FS002302-00
HORMEL® FUSE™ Burger, Turkey & Brown Rice, Fully Cooked, 40/4 oz.
2/5 lb. FZ
HORMEL® FUSE™ Burger, Chicken & Quinoa, Fully Cooked, 40/4 oz.
2/5 lb. FZ
Swiss Miss® Chocolate Flan
Swiss Miss® Chocolate Flan INGREDIENTS Milk, 2% Cinnamon stick Vanilla extract Swiss Miss® Powder (#451) Granulated white sugar Whole eggs Egg yolks
Dessert MEASURE (Vol.) 4 cups 1 each 1 Tbs. 1 cup 1 cup 7 each 2 each
PREPARATION 1. Heat oven to 350ºF. Bring milk to a simmer and steep the cinnamon and vanilla extract for 5 minutes. Remove the cinnamon stick from the milk. Add the Swiss Miss to the milk and blend well. 2. Mix the granulated sugar with the whole eggs and egg yolks. Temper the egg mixture into the hot milk. 3. Pour the liquid into 15 (4 oz.) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the flan is set, approximately 40 to 45 minutes. Yield: 15 Portion Size: 4 oz. 23
Every expectation, every standard for excellence, each desire for delicious taste is surpassed by the superb bakery selections from Jacqueline's Gourmet Cookies. Founded by Jacqueline Hazel, her kitchen-based bakery is now headquartered in a brand new
Filled Shortbread Cookies
Imagine the perfect combination of exceptional flavors: finest preserves enveloped within a delicate all butter shortbread crust made with farm-fresh butter and all natural ingredients. Ready for easy bake off, each cookie absolutely surpasses any filled shortbread cookie ever created. Lemon Filled Dough (#385607, 90/1.5 oz) Raspberry Filled Dough (#328566, 90/1.5 oz)
Sweet Sensations Cookies
No artificial ingredients or preservatives. It's all natural made with pure extracts, chocolates and wholesome ingredients. Key Lime Dough (#494701, 96/4 oz)
Decadent Cookies Red Velvet Pumpkin White Chocolate (#524016, 150/2.25 oz) (#526915, 96/4 oz)
Each gourmet cookie has its own unique recipeâ€Ś Made with farm fresh butter, premium quality fruits, nuts and ingredients, Jacqueline's Decadent cookies are blended to bake off easily and consistently for unmatched quality and flavor. Heath Bar Crunch Dough (#260488, 96/4 oz) Molasses Ginger Chew Dough (#260487, 96/4 oz) White Chocolate Chunk Macadamia Nut Dough (#112016, 96/4 oz)
Sweet Temptations Cookies
Noted for superior quality and a wide selection of flavors, each one of Jacqueline's Sweet Temptations cookies is made from scratch with its own unique recipe. Zero grams trans fat, the finest ingredients, and easy baking make our Sweet Temptations the sweetest cookie value. Chocolate Chip Dough (#240992, 150/2.25 oz) Double Chocolate Dough (#240990, 150/2.25 oz) Oatmeal Raisin Dough (#240991, 150/2.25 oz) Peanut Butter Dough (#240969, 150/2.25 oz) Sugar Dough (#240968, 150/2.25 oz)
ONION & SAGEBREAD FOCACCIA BREAD ONION & SAGE FOCACCIA INGREDIENTS INGREDIENTS Focaccia:
5 lb. (full box) Buttermilk Pancake Mix (#896878) 5 lb. (full box) Buttermilk Pancake Mix (#896878) 32flour oz. (7 cups) all-purpose flour 32 oz. (7 cups) all-purpose 1/2 oz. (1/4 cup) Italian seasoning 1/2 oz. (1/4 cup) Italian seasoning 2 tablespoons yeast
2 tablespoons yeast
56 °flFoz. (7° cups) water (105° F -115° F) -115 F) 56 fl oz. (7 cups) water (105 1 fl oz. 1 fl oz. (2 tablespoons) olive oil (2 tablespoons) olive oil Topping:
lb. (8 cups) thinly sliced onions 2 lb. (8 cups) thinly sliced2onions 2 fl oz. (% cup) olive oil 2 fl oz. (% cup) olive oil 1 tablespoon brown sugar1 tablespoon brown sugar 3/4 teaspoon salt
3/4 teaspoon salt
1/2 leaves cup chopped fresh sage leaves 1/2 cup chopped fresh sage Kosher salt to taste
Kosher salt to taste
128, 3x2-inch servings
128, 3x2-inch servings
1. Place Buttermilk Mix,yeast flour,and Italian seasoning,salt yeast and 1 tablespoon salt 1. Place Buttermilk Pancake Mix, flour, ItalianPancake seasoning, 1 tablespoon in mixer bowl. doughuntil hook, mix on low speed until blended. in mixer bowl. Using a dough hook, mix Using on lowaspeed blended. water and mix Scrape on low speed 4 minutes. Scrape bowl and dough hook. 2. Add water and mix on 2. lowAdd speed 4 minutes. bowl and dough hook. Continue to mix on4low speed During an additional minutes.ofDuring last 15 seconds of 3. Continue to mix on low3.speed an additional minutes. last 15 4seconds mixing, pour ozdown (2 tablespoons) olive down sides of bowl mixing, pour 1 oz (2 tablespoons) olive1oil sides of bowl to oil coat dough. Turn off to coat dough. Turn off mixer; remove dough hook. mixer; remove dough hook. 4. Cover and let rise 45inminutes or until double in size. 4. Cover and let dough rise 45 minutes or dough until double size. 5. place Divideindough in half and place in 2 lightly greased 24 xLet 16 x 1-inch sheet pans. Let 5. Divide dough in half and 2 lightly greased 24 x 16 x 1-inch sheet pans. rest 10 Press dough each pan. additional olive oil, if desired. rest 10 minutes. Press dough intominutes. each pan. Brush withinto additional oliveBrush oil, if with desired. ° ° -110 F),box draft-free placeor oruntil proof box 45 minutes or until 6. Proof in warm place (90° F or F), draft-free proof 45 minutes 6. Proof in warm (90° F -110 double in size.orDock with or end of spoon to make indentations 1-inch double in size. Dock dough with dowel end dough of spoon to dowel make indentations 1-inch apart onto surface of dough. apart onto surface of dough.
Place and 2 oz (1/4 cup) oliveover oil inlow large skillet. Saute over low heat, stirring 7. Place onions and 2 oz 7. (1/4 cup)onions olive oil in large skillet. Saute heat, stirring occasionally, for 20 minutes or untiland onions are brown. caramelized and golden brown. occasionally, for 20 minutes or until onions are caramelized golden 8. Add brownsalt; sugar 3/4 well. teaspoon salt; stir to mix well. 8. Add brown sugar and 3/4 teaspoon stirand to mix 9. onions, Top dough with sauteed fresh salt. sage leaves and kosher salt. 9. Top dough with sauteed fresh sage leavesonions, and kosher ° ° F 15-20oven, minutes; 10. at For350 standard oven, bake for at 350 F 15-20 minutes; convection bakefor at convection oven, bake at 10. For standard oven, bake 300° F 14 -18 minutes 300° F 14 -18 minutes
ITALIAN STUFFED BREADSTICKS Ultimo Sliced Pepperoni (269315), Assoluti! Hand-Pinched Style® Italian Sausage (231771), pepperoncini peppers, mozzarella and provolone cheese rolled together in pizza dough; brushed with garlic butter and sprinkled with Parmesan.
AWESOME ASPARAGUS PIZZA
A traditional crust covered with a Parmesan cream sauce, mozzarella cheese, caramelized onions, asparagus spears, and Ultimo Hand-Pinched Style® Italian Sausage (231792).
DELUXE VODKA SAUCE SICILIAN PIZZA Assoluti! Hand-Pinched Style® Italian Sausage (231771), Ultimo Sliced Pepperoni (269315), mushrooms and green peppers on a tomato vodka sauce; topped with fresh mozzarella cheese and basil.
CORN & SAUSAGE FRITTERS A golden and crispy corn fritter with Ultimo Hand-Pinched Style® Italian Sausage (231792), red onion, red bell pepper, and seasoned with cumin, dill, cheddar cheese and garnished with sour cream.
Burke Corporation | www.BurkeCorp.com Joe Suero | 585.734.0283 | JSuero@BurkeCorp.com ©2016 Burke Corporation. All rights reserved.
s c / 0 0 . E 5 SAV deviation e s a c ff an o **This is /31/016 2 1 6 1 / 1 11/0
ED GINGER CARMELIZ ING EAM FROST BUTTERCR ingredients,
mple and quality ng is Blended from si tercream Frosti ut B r ge in G ed Carameliz y it over to any meal. Tr the perfect end so use it desserts, and al d an s ke ca , cupcakes lling. as a flavorful fi
LOWER IN IUM SOnD lternative A r e t t u B id u ce Liq
liquid butter r e h t o n a h t BETTER alternatives!
2 cups Brilliance Liquid Butter Alternative 8 cups Confectioner’s Sugar 1/2 tsp. Salt 2 tsp. Vanilla Extract 1/2 cup Caramelized/Candied Ginger 6 ß oz. Heavy Cream
1. Add confectioner’s sugar, to Brilliance Liquid butter alternative and mix until well blended. 2. Add salt, vanilla, ginger and whipping cream. Blend on low speed until moistened. 3. Add additional whipping cream if necessary ( up to 60 nk.2 oz.) 4. Beat at high spped until frosting is ßufffy.
• • • • • • • •
Shelf stable- ready to use at any time. Rich, buttery flavor that isn’t affected by high heat. Prevents sticking to cooking surfaces. Won’t scorch or burn like butter. Better yield than butter. No PHO, 0 Trans Fat. Delivers outstanding value, with a lower cost and 20% greater yield than clarified butter or margarine. Great for baking, sauteing, grilling seasoning or using as a replacement for melted or clarified butter on your favorite recipe.
822 uid 4 5 # 4 ce Liq ive at ian Brill r Altern l e Butt 4/1 ga
Cheesy Chorizo Tater Tots with Remoulade Ingredients 3 fl-oz Kens’ Remoulade Dressing 1 c Chorizo, Chopped 3 c Shredded Potato, Frozen (hash brown) 2 ea Egg, Beaten 1/4 tsp Salt 1/4 tsp Black Pepper, Ground 1/4 c Scallion, Chopped
1 c Cheddar Cheese, Shredded 2 ea Tomato 6x6, Slices 2 ea Sourdough Bread, Thick Cut 1 ea Chicken Breast, Breaded, Fried 4 ea Cheddar Cheese, Sliced
Directions Using a large mixing bowl, mix the chorizo, shredded potato, eggs, salt, pepper, scallion and cheese. Let stand for 30 minutes. Portion using a 1 oz disher and form into tater tot forms. Deep fry 7 each until golden brown. Lightly salt and serve with a side of Ken’s Remoulade Dressing.
Coming soon! Sweet Baby Ray's Hot Sauce
Ken’s Remoulade Sauce
For further information, samples or product demonstrations, please contact: Rick Hafner | (207) 577-3925 | email@example.com Thomas Hills Jr. | (508) 769-0510 | firstname.lastname@example.org www.acostafoodservice.com
BOOST SALES WITH GEVALIA ICED COFFEE WITH ALMOND MILK. Crafted from rich, never bitter 100% Arabica GEVALIA coffee, creamy almond milk and just enough sweetness, GEVALIA Iced Coffee with Almond Milk is the premium indulgent beverage that lets you capitalize on several key consumption trends:
THE EXPLOSION OF ICED COFFEE
THE POPULARITY OF ALMOND MILK Consumption has grown 66% from 2010 to 2013,2 passing soy as the largest segment of alternative milk3
Consumption is up 16% from 2012 to 20131
THE POWER OF PROTEIN BEVERAGES 60% of consumers are looking to add protein to their diets4
A DELICIOUS, BETTER-FOR-YOU TWIST ON ICED COFFEE. • Contains less sugar5 • Good source of calcium and vitamins A & E • Wholesome almond milk with 9g protein and 170 calories per 11.1-oz. carton
BENEFITS OF TETRA PAK® PACKAGING. • Opaque packaging better protects product taste and quality and preserves nutritional content
EASY TO MERCHANDISE. • Ships in attractive trays to grab customer attention A GREAT OPTION FOR MILLENNIALS—excellent C&U appeal
• Attractive graphics communicate refreshing occasion and flavor variety
GRAB-&-GO CONVENIENCE—ideal for cafeterias, restaurant beverage coolers and micro markets
• GEVALIA branding lends coffee credibility
GEVALIA Vanilla Iced Coffee with Almond Milk GEVALIA Mocha Iced Coffee with Almond Milk
Single-Serve Iced Coffee
GEVALIA Caramel Iced Coffee with Almond Milk
SHELF LIFE (DAYS)
NET WT (LBS.)
KRAFT HEINZ PRODUCT CODE
PFG PRODUCT CODE
DOT PRODUCT CODE
TO LEARN MORE, CONTACT YOUR KRAFT HEINZ REPRESENTATIVE OR VISIT KRAFTFOODSERVICE.COM/GEVALIAICEDCOFFEE Sign up and get exclusive access to offers, product news, trends—all free! kraftfoodservice.com/join 1•800•537•9338
© 2015 Kraft Foods TFG 12/15
1 Nielsen, AOD Total US xAOC, CY 2013
2 CAGR 2010–2013
3 Nielsen, AOD, Homescan CY 2013
4 NPD Group, June 2012
5 30% less sugar per 8 fl. oz., compared to Starbucks Frappuccino
Traditional Crab Cake Recipe Cakes Crvresa4b -6 Se
Ingredients: mp Crabmeat urized Super Lu 1 can HSF Paste ed , slic 4 oz green onion diced 6 oz red pepper, stard 2 tbsp Dijon mu ce 1 tbsp lemon jui
2 oz light mayo 2 eggs er to taste Salt and pepp eadcrumbs 1 cup panko br 8 oz olive oil
o cakes s last. Form int the breadcrumb Directions: redients, adding t 2 oz per ing ou ab all , x oil Mi . ve les oli pan, heat Prepare vegetab rve meter. In a sautĂŠ wn and crispy. Se l and 1 inch in dia until golden bro about 1/2 inch tal or e sid r pe tes minu 3 to 2 t ou ab ey. 4 cakes. Cook d chopped parsl tartar sauce an garnished with
Harbor Seafood Crabmeat Super Lump Item #518479 Packed 6 x 1 lb
Andrew DeBardelaben 631-943-7440 email@example.com
W E S T C R E E K D E L I M E AT S
Foodservice products that offer outstanding quality and value.
West Creek proudly offers a quality line of sliced meat products—perfect for appetizer party trays, creative salads and sandwiches. Because you expect the best, we provide only those products that meet or exceed our demanding standards. These standards assure outstanding quality, consistency and value for every product that carries the West Creek® or name. Features • Trimmed extra lean and slow roasted for tenderness and outstanding flavor. • Consistently sliced with uniform center cut slices, reducing waste and labor. • Conveniently packaged for easy menu preparation. • Offer diversity on your menu with a variety of different meats from which to choose.
Menu Recommendations • Prepare party platters, appetizer trays or lunch buffets that tempt with extraordinary taste and beautiful presentations. • Stack vegetables, cheese, and layers of sliced meat on hard crust bread for a sensational sandwich. • Layer sandwich ingredients, add zesty condiments and give your wraps an ethnic flair. • Create salads for the hearty appetite by adding meat. • Dine in or take out the perfect sandwich on specialty breads, rolls and pitas.
BEEF PRIME RIB CH RARE
BEEF POT ROAST CH FC FZ
BEEF POT ROAST CH FC FZ
HAM SLCD FC TFF
HAM HONEY SLCD FC
TURKEY BRST SLCD O/R TFF
TURKEY BRST SMKD SLCD
BEEF ROAST SLCD .66 OZ C/OFF NR
BEEF CORNED TOP RND SLCD
PASTRAMI TOP RND SLCD
BEEF POT ROAST CHEFS CHUCK CH
CHICKEN BRST O/R SLCD - NEW!
BEEF POT ROAST SEL FC LS FZ
When quality matters
Cooked Hams Features & Benefits • • • • • •
ALWAYS made from Fresh Canadian Pork Hams, NEVER Frozen Squared ends and patented E-Z open bag ensures maximum yield Special cooking process ensures over 9 month shelf life Gluten Free Recognized for leanness, high protein and excellent taste Save prep time
Serving Suggestions • Crepes, salads, breakfast sandwiches or use as a stuffing for pork, chicken or turkey plate.
Manufacturer Code Brand
98% fat free cooked ham water added
97% fat free cooked ham natural juice
Non fat free cooked ham water added
Piece Units weight Shape per box (lbs)
A Taste of Tradition 33
W e s t C r e e k & s i lv e r s o u r C e
t o m at o e s
Foodservice products that offer outstanding quality and value.
West Creek™ and Silver Source are proud to offer a quality line of whole and prepared tomato products for endless recipe solutions and variety. West Creek and Silver Source products meet or exceed demanding standards, ensuring outstanding quality, consistency, and value. Features: • Vine-ripened flavor and vibrant overall red color. • Consistent product quality and performance from can to can, year to year. • Labor saving ready to use products with a rich tomato flavor.
Applications: • Use pizza, marinara or spaghetti sauce as a dipping sauce for cheese sticks or other appetizers. • Marinara can be used as a base for broth or cream soups, or simply dress your pasta with it. • Create your own cocktail sauce by combining West Creek Chili sauce and horseradish to taste. • Utilize whole peeled, diced or strips to create risotto, bruschetta and vegetable dishes. • Crushed tomatoes can be combined with a variety of ingredients to create signature sauces, salsas and lasagnas. • West Creek squeeze ketchup bottle is ideal for indoor or outdoor table tops. Perfect for french fries and onion rings!
Products: Item# Product Description Pack/Size PFG/ Roma 878209 Concentrated Tomato Sauce #10 Product Description Pack 6/Size Item 878202 Fully Prepared Concentrated Pizza Sauce 6/ #10 Number 878205 Pizza Sauce with Basil 6/ #10 878209 Concentrated Tomato Sauce 6 #10 878198 Concentrated Marinara Sauce 6/ #10 878202 Fully Prepared Concentrated Pizza Sauce 6 #10 878199 Concentrated Spaghetti Sauce 6/ #10 878205 Pizza Sauce with Basil 6 #10 878200 Concentrated Chili Sauce 6/ #10 878198 Concentrated Marinara Sauce 6 #10 878192Concentrated Concentrated FancySauce Ketchup 1/#10 3 GA 878199 Spaghetti 6 878195Concentrated 33% Concentrated Fancy Ketchup 6/#10 #10 878200 Chili Sauce 6 252018Upside 33% Concentrated 312059 Down Squeeze Fancy KetchupKetchup Bottle Pouch 16 6/ 20114 OZ OZ 878196Concentrated Tomato Juice Concentrate 12/ 46 OZ 878192 Fancy Ketchup 1 3 GA 87819733% Tomato Paste Fancy Ketchup 6/#10 #10 878195 Concentrated 6 87820633% Tomato Puree, 1.06 6/ #10 252018 Concentrated FancyConcentrate Ketchup Pouch 6 114 OZ 878215Tomato Crushed Tomatoes 878196 Juice Concentrate 12 6/ 46#10 OZ 878216Tomato Stewed Tomatoes 6/#10 #10 878197 Paste 6 878217Tomato Chopped Tomatoes in Puree 6/#10 #10 878206 Puree, 1.06 Concentrate 6 878218Tomato 3/4" Diced in Juice 6/#10 #10 878208 Puree,Tomatoes 1.045 Concentrate 6 878219Tomato Diced Strips Tomatoes in Puree 6/#10 #10 878212 and Pieces 6 878221Crushed Whole,Tomatoes Peeled Tomatoes in Juice 6/#10 #10 878215 6 878216 6 878193Stewed Silver Tomatoes Source 29% Concentrated Ketchup 6/#10 #10 878217 Chopped Tomatoes in Puree 6 #10 878218 3/4” Diced Tomatoes in Juice 6 #10 878219 Diced Tomatoes in Puree 6 #10 878221 Whole, Peeled Tomatoes in Juice 6 #10 878196 Tomato Juice from Concentrate 12 46 OZ 878193 Silver Source 29% Concentrated Ketchup 6 #10 878220 Silver Source Whole, Peeled Tomatoes 6 #10 in Juice
Available at PERFORMANCE Foodservice NorthCenter Original “red” pepper sauce has been made with three all–natural ingredients: fully–aged red tabasco pepper mash, high quality distilled vinegar, and a small amount of avery island salt. This simple recipe produces the incredibly pungent, fiery taste that’s beloved the world over. PERFORMANCE#
42228 56832 56829 416243
00028 00029 00004 03590
Tabasco Pepper Sauce / Original Red Tabasco Pepper Sauce / Original Red Tabasco Pepper Sauce / Original Red Tabasco Pepper Sauce / Original Red
12/5 oz. 12/12 oz. 24/2 oz. 2/.5 gal.
It wouldn’t be authentic without the bold flavor and all-natural ingredients of Tabasco® brand Bloody Mary Mix enhanced with even bolder flavor. PERFORMANCE#
Tabasco Bloody Mary Mix / Regular
TABASCO® brand Green Jalapeño Pepper Sauce has a tangy taste with all the flavor of jalapeño peppers but with a milder touch than you might imagine. PERFORMANCE#
Tabasco Pepper Sauce / Green Jalapeno Tabasco Pepper Sauce / Green Jalapeno
2/.5 gal. 12/5 oz.
TABASCO® brand Chipotle Pepper Sauce is made from slow-smoked, vine-ripened red jalapeño peppers for a full-bodied sauce with a rich, smoky flavor. PERFORMANCE#
Tabasco Pepper Sauce / Chipotle Tabasco Pepper Sauce / Chipotle
12/5 oz. 2/.5 gal.
For Complimentary Chrome All-In-One Table Top Caddies, please contact KeyImpact for details.
For more information or for request please contact KeyImpact Sales & Systems, Inc. Greg Flagg at firstname.lastname@example.org | Steve Smalley at email@example.com www.kisales.com 100316
M A Y O N N A I S E
P R O D U C T S
Foodservice products that offer outstanding quality and value.
Philosophy Performance Foodservice is pleased to offer a selection of premium and value mayonnaise products under its West Creek, Roma and Silver Source brands. This assortment of mayonnaise is perfect for sandwich spreads, dipping sauce ingredients, ingredients in dressings, and main dish flavor enhancement. West Creek and Roma products meet or exceed demanding standards to ensure repeated quality and consistency. Silver Source products provide operators with an economical value product.
Features and Benefits West Creek, Roma, and Silver Source mayonnaise products: • Are specially formulated with higher oil content, allowing extra holding power and creamy texture • The Deli style product (375528) has a unique flavor profile that preferred by those in certain regions • Are gluten free • Have extra holding power due to high oil content • Are creamy in texture • Are trans fat free • Meet circle U kosher standards
Products PFG/ Brand Roma Item #
MAYO EXTRA HEAVY DELI STYLE ZTF & GLUTEN FREE
211221 WEST CREEK
211240 WEST CREEK
MAYO WHL EGG
ZTF & GLUTEN FREE
211242 WEST CREEK
MAYO EXTRA HD
ZTF & GLUTEN FREE
211244 WEST CREEK
ZTF & GLUTEN FREE
211247 WEST CREEK
ZTF & GLUTEN FREE
211251 WEST CREEK
SAUCE TARTAR SD_BASE
ZTF & GLUTEN FREE
EXTRA HD ZTF & GLUTEN FREE
211218 SILVER SOURCE MAYO
Target Markets West Creek and Roma portion controlled products are great for casual dining establishments, hotels, country clubs, cafeterias, and delicatessens.
WEST CREEK® CANNED VEGETABLES
Foodservice products that offer outstanding quality and value.
Philosophy Canned at the perfect harvest time for maximum nutrition and performance, West Creek® and Silver Source® Canned Vegetables are a healthy alternative to fresh vegetables. Convenient and ready to serve (hot or cold), they offer a variety of menu themes, from Southwest USA to Midwest and virtually encompassing the globe.
Applications West Creek® & Silver Source® Canned Vegetables are great for: • • • • • • •
Entrées Side Dishes Soups Salads Dips Appetizers Veggie Patties
Products ITEM # 477165 477173 477174 477191
DESCRIPTION West Creek® Whole Kernel Corn in Brine West Creek® Garbanzo Beans West Creek® Black Beans West Creek® Dark Red Kidney Beans in Brine
PACK 6 6 6 6
SIZE 10 lb 10 lb 10 lb 10 lb
Introducing NEW DOLE Chef-Ready Cuts Diced Apples
Apple Cinnamon Cupcake
Apple Ginger Cider Waldorf Salad Vietnamese Pineapple Spring Rolls
Apple Citrus Pork Chops
DOLE Inspires Easy Menu Innovations As a foodservice industry leader, Dole takes pride in putting quality (100% Fresh Frozen Fruit) and convenience (prepped and ready to use) in the same resealable pouch. The DOLE Chef-Ready Cuts line delivers 7 solutions for today’s foodservice challenges — New Diced Apples (#299336), Diced Peaches (#258701), Diced Strawberries (#259374), Mango Cubes (#241832) and Pineapple Cubes (#876225). With DOLE Chef-Ready Cuts, menu innovation starts now.
DOLE. Your Fruit Solutions Partner.
Visit www.dolefoodservice.com or call 1-800-723-9868 for more information. © 2012 Dole Food Company. Inc. DOLE is a registered trademark of Dole Food Company, Inc.
European Bakers® Deli-Style Hearty White Bread, 24 oz.
European Bakers® Garlic Bread w/ Buttery Spread 14 1/2”, Sliced,
Heritage Oven™ Sourdough Rye Bread with Caraway Seeds, 32 oz.
Heritage Oven™ Buttermilk Quick Split Ready to Heat Biscuits, 2 oz.
Heritage Oven™ Yeast Rolls 1.5 oz. Heat & Serve TF
SHARON JONCAS (207) 233-2504 Sharon.Joncas@ASMWaypoint.com
For more information and samples call Ken Poulin, APS 207 671-4660 258197 Traditional Pull-apart Roll 422137 Classic Dinner Roll For more information and samples call Kenoz. Poulin, 240/1.5 oz. FB 180/1.3 PB APS 207 671-4660 A well rested dough yields flavor Our ORIGINAL home style roll made and a texture like no other. A roll with care, hand scored and flour your customers will remember. 258197 Traditional Pull-apart Roll 422137 Classic Dinner Roll dusted. Extremely versatile as table 240/1.5 oz. FB 180/1.3 oz. PB bread or sliders. A real winner! A well rested dough yields flavor Our ORIGINAL home style roll made and a texture like no other. A roll with care, hand scored and flour your customers will remember. dusted. Extremely versatile as table 860448 French Baguette 417594 French Boule bread or sliders. A real winner! 30/10 oz. PB 30/8 oz. PB A traditional French style baguette, it bears the classic crust and the 860448 French Baguette moist, even crumb which has long 30/10 oz. PB since been a key to its versatility. Just have it plain French for sandwiches or lather A traditional style baguette, garlic the butter for acrust superand garlic itinbears classic the bread. even crumb which has long moist, since been a key to its versatility. Just have it plain for sandwiches or lather in garlic Rosemary butter for aSquare super garlic 270787 Focaccia bread. 60/3.25 oz. FB With its thin crust and moist insides, it is hard to miss the aroma of freshly 270787 Rosemary Square Focaccia baked rosemary bread. With its 60/3.25 oz. FB artisan design and taste, it makes a delightful sandwich or moist along insides, side With its thin crust and and itsoups is hard to salads! miss the aroma of freshly baked rosemary bread. With its artisan design and taste, it makes a delightful sandwich or along side soups and salads!
* All products are shown in a baked state
PB Par Baked FB Fully Baked
* All products are shown in a baked state
PB Par Baked FB Fully Baked
An amazing single-serving presentation for soups, stews, dips, 417594 French Boule and salad. Cut-off the top, scoop out 30/8 oz. PB the center & fill with tuna salad, thick beefamazing stew or single-serving a hearty chowder. An The results will mouth watering. presentation forbe soups, stews, dips, and salad. Cut-off the top, scoop out the center & fill with tuna salad, thick beef stew or a hearty chowder. The results will be mouth watering.
Sourdough Boule (#993398, 18/17 OZ)
Brand ICELANDIC ICELANDIC
Item# 981340 973377
Description HADDOCK FIL 8-16 OZ RAW SP FZ HADDOCK 16-32 OZ UNBRD B/S FZ
Pack 4 4
Size 12 LB 12 LB
Spinach Artichoke Mini Shells 75949 Mini Filo Shells 1.75” 2/45 CT
Ingredients: 30 Athens Mini Fillo Shells 1 container (12 ounce) spinach and artichoke dip 15 grape tomatoes, cut in half horizontally Directions:
Also try: 880008 Baklava Triangles with Nuts 1/48 Ct 891518 Filo Pastry Dough Sheet, #4 Fz 12/1 Lb
1. Preheat oven to 350⁰F. 2. Spoon 1 heaping tablespoon of spinach artichoke dip into each mini fillo shell. Gently press a half grape tomato into each, cut side up. Bake for 5 minutes. Serve immediately.
Great Taste Just Got Better! Non-GMO Labels Add an Extra Benefit for Your Customers.
• Beginning with the 2016 Tomato Fresh Pack, all Angela Mia tomato products will be Non-GMO Project Verified • Packaging will feature the Non-GMO Project Verified seal • This seal offers assurance that all Angela Mia tomato products are produced according to consensusbased best practices for GMO avoidance – including ongoing testing and rigorous traceability and segregation practices – to maintain ingredient integrity
528607 228812 874469 35623 35606 382107
Organic Diced Tomatoes, 10# Can - NEW! Diced Tomatoes, NSA, # 10 Can Tomatoes Crushed Concentrated, #10 Cans Tomatoes Crushed TFF, #10 Can Spaghetti Sauce, #10 Can Marinara Sauce, NSA, # 10 Can
6/102.5 oz. 6/102.5 oz. 6/106 oz. 6/102 oz. 6/104 oz. 6/104 oz.
THE BIG YOGURT THAT’S GREAT ANY TIME OF DAY. #514456
Bigger appetites. Demanding days. Less time to eat. Yoplait® Go Big™ Yogurt is the perfect option for your menus and à la carte lines any time of day. • • • • • •
Wholesome and delicious, Go Big has 1 equivalent meat alternate & is smart snack compliant, so it’s great for breakfast, lunch, supper, or snack. Easy to open, carry, and eat without a spoon, Go Big is an easy fit for both the cafeteria and grab-and-go. No artificial colors or flavors GLUTEN FREE! Also Great for College C-stores, Healthcare, Box Lunches, Ski Resorts, ect. Packed 6 boxes of 8 tubes in self displaying retail boxes
On the Go Pairing
Mott’s Fruit Snacks
BIG FLAVORS. BIG FUN! NEW FRUIT-FLAVORED SNACK KIDS LOVE.
Boost your à la carte revenue with our new Smart Snack-compliant fruitflavored snacks.
• The #1 fastest growing family brand in retail, Mott’s is known for delicious, wholesome products both kids and moms love. • Made with real apple fruit puree as a first ingredient, • Mott’s fruit-flavored snacks are also gluten-free, fatfree and have 100% DV Vitamin C. • No artificial flavors or colors from artificial sources. • Top two delicious kid-loved Mott’s flavors in retail now available in schools.* *Source: Essbase XAOC FY16 Actual as of 1/18/16 • Packed 144ct/1.6oz 45
ChampWare products are naturally sourced using bagasse, a fibrous by-product of the sugarcane refining process. Sugarcane is a renewable ChampWare products are resource, continually being naturally sourced using replanted and grown. bagasse, a fibrous by-product of the sugarcane refining process. Since bagasse is a by-product, no food sources are depleted in Sugarcane is a renewable its manufacture. resource, continually being replanted and grown. Sugarcane refineries often use agricultural waste as a source of Since bagasse is a by-product, bio-fuel, greatly reducing or no food sources are depleted in eliminating the need for fossil its manufacture. fuels in the creation of bagasse fiber. Sugarcane refineries often use agricultural waste as a source of bio-fuel, greatly reducing or eliminating the need for fossil fuels in the creation of bagasse fiber. 391618 433485 391617 391619
ChampWare products offer a responsible solution to your tableware needs. This premium product line consists of plates, bowls, platters, trays, and clamshells. ChampWare products offer a responsible solution to your ChampWare is plastic free, tableware needs. This premium coating free, and totally chlorine product line consists of plates, free. bowls, platters, trays, and clamshells. An FDA approved additive is used to ensure the greatest ChampWare is plastic free, amount of moisture and grease coating free, and totally chlorine resistance. When composted, free. this additive creates no soil polluting by-products. An FDA approved additive is used to ensure the greatest ChampWare foodservice amount of moisture and grease products are a part of our resistance. When composted, SCT Green Initiative. this additive creates no soil polluting by-products.
ChampWare is compostable in commercial composting facilities and in some home composting piles. Given the proper environment, ChampWare is compostable in ChampWare items will fully commercial composting biodegrade within a reasonably facilities and in some home short period of time. composting piles.
ChampWare is recyclable in the Given the proper environment, limited areas where facilities ChampWare items will fully exist. biodegrade within a reasonably short period of time. All ChampWare items meet the following standards: ChampWare is recyclable in the For compostability limited areas where facilities ASTMD-6400 exist. ASTMD-6868 For environmentally friendly All ChampWare items meet the disposable food packaging following standards: GB18006.1-1999. For compostability ASTMD-6400 ChampWare foodservice ASTMD-6868 products are a part of our For environmentally friendly SCT 4/125 Green disposable food packaging Clamshell Container, 6x6 CTInitiative.391684 Platter, 10.25x7.75 4/125 CT GB18006.1-1999. Clamshell Container, 8x8 2/100 CT 434662 Lunch Tray, 5C 4/125 CT Clamshell Container, 9x9 2/100 CT Clamshell Container, 9x9, 3C 2/100 CT
Greenware® Cold Drink Cups & Lids Made From Plants
Greenware® is Fabri-Kal’s exclusive line of sturdy, crystal-clear cold drink cups and containers, made entirely from plants – not petroleum. Made from Ingeo™ biopolymer, a PLA resin derived from plants. Greenware® shows customers you’re doing the right thing. After all, research shows that’s something consumers look for in the restaurants they frequent.* 896187 Plastic Cup, 7 oz, Clear 20/50 CT 896684 Plastic Cup, 9 oz, Clear 20/50 CT ranging in sizeCup, from12-14 7 to oz, 24 ounces. A great choice 911298 Plastic Clear 20/50in CT 911297 Plastic Cup, 16-18 oz, Clear 20/50 CT sustainable packaging. 911296 Plastic Cup, 20 oz, Clear 20/50 CT *consumer research source: fabri-Kal Propietary study. 896197 Plastic Cup, 24 oz, Clear 24/25 CT 353814 Plastic Lid, 12/20 oz cup, Flat, Clear 10/100 CT 868118 Plastic Lid, 12/20 oz cup, Dome, Clear 10/100 CT 908612 Plastic Lid, 16/24 oz cup, Flat, Clear 10/100 CT
Greenware® Cold Drink Cups are sturdy and attractive,
Made from Ingeo™ biopolymer
FEATURES & BENEFITS þ Communicate a powerful message ® with the Greenware stock print
þ Can be custom-printed with your logo and messaging
þ Made from Ingeo™ biopolymer, a PLA resin derived from plants þ Plant sources are domestically grown
and annually renewable
þ Crystal-clear for total product visibility þ Durable material; no flavor or odor transfer þ Smooth rolled rims provide a safe, comfortable surface þ Leak-resistant snap-fit lid application and removal
þ Made in the U.S.A.
þ BPI certified to be 100% compostable in actively managed municipal or industrial facilities, which may not be available in your area. Not suitable for backyard composting
Enjoy a HoodÂŽ Holiday Tradition! The #1 brand of eggnog is back!
282845 Pumpkin Eggnog 231888 Golden Eggnog
Visit Hood.com for our Chocolate Filled Eggnog Cupcakes recipe and other easy eggnog recipe ideas.