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WINTER 2013

CUSTOMER SPOTLIGHT

REGI’S AMERICAN BISTRO

RECIPES

1855 PORK TENDERLOIN


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Our Featured Brand section highlights one of our many private label brands each month. Here we feature recipe ideas, highlight new items, or give some ideas on how to use our great products!

Click here to view Market Trends by category to find out how the markets are doing. These are posted weekly on our website Recipe ideas - leads back to the Recipe Center on our website where we continually post new and exciting recipe ideas

From our chefs to yours! Every month we link back to our “In the Trenches” portion of our website, where our chefs and associates contribute new tips and ideas

Each month we feature articles we find that will help you run your business on a day-to-day basis

Links to articles featuring new dining trends and ideas

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Ask your Sales Representative for more information.


A Hurricane Sandy Relief Effort for Pizzerias How To Participate

Our thoughts go out to all the pizzerias and communities that were impacted by Hurricane (www.baciocheese.com/bacio-gold-club) Sandy. Blocks of Hope™ provides assistance to pizzerias and their communities by donating 10 cents the American Red Cross Hurricane Sandy relief effort for every pound of Bacio® Bacioto Cheese. 2 Purchase Cheese sold through February 16, 2012. Performance Foodservice-ROMA will 3 donate $0.10/lb to the American Red

1

Enroll in Bacio Gold Club.

Cross for all sales of Bacio® Cheese from 11/18/12 through 02/16/13.

Blocks of Hope also provides a special relief rebate to all Bacio customers during this time.

4

For every pound of Bacio purchased during this time, you will receive a $0.50/lb relief rebate in the form of a

How to participate

cash-loaded Blocks of HopeTM Visa

Reward Card mailed directly to you every four weeks.

1 To learn Enroll in Bacio Gold Club (www.baciocheese.com/bacio-gold-club). more, visit

www.baciocheese.com/blocksofhope or call 855-BACIO85 (222-4685)

2

Purchase Bacio Cheese.

3

Performance Foodservice-ROMA will donate $0.10/lb to the American Red Cross for all sales of Bacio® Cheese through 2/16/2013.

4

For every pound of Bacio purchased during this time, you will receive a $0.50/lb relief rebate in the form of a cash-loaded Blocks of Hope™ Visa Reward Card mailed directly to you every four weeks.

To learn more, visit www.baciocheese.com/blocksofhope or call 855-BACIO85


Getting A HANDle on Food Safety We at Performance Foodservice Carroll County take food safety very seriously. In fact we have 13 employees who have become HACCP certified, from warehouse personnel to Category Managers like me. It’s as important to us as distributors as it is to operators like you and here’s why. You work hard to get customers in the door, marketing, menu planning, hiring and training. The stigma of a poor grade by a health inspector, or an illness caused by food contamination, can negatively and severely impact your business and take away the credibility and faith in your operation that you have spent so much time establishing. Proper glove usage in food handling is one way to stay on track in preventing food contamination. This is a fairly common health violation which can easily be avoided by ensuring all food handlers are practicing the following glove hygiene techniques: • Wash hands thoroughly with warm soapy water for 20 seconds and dry with a paper towel before putting on gloves. (Hint: Only keep gloves by the sink as a reminder to wash before applying.) • Change gloves whenever you change tasks to reduce chances of cross contamination. • Change gloves when soiled, or within 4 hours if working on the same task. • Replace gloves when you cough, sneeze, handle hair, clothing, money or equipment. With the importance of glove usage established, choosing the right glove for the task is next. Our First Mark and Silver Source brand gloves are all FDA approved for food handling and cover all of your glove needs. Making sure you use the right glove for each task can also keep you from over-spending on gloves. • Poly gloves – Loose fit for easy on/off. Great for light tasks or when frequent glove changing is required. Works well for morning prep and pre-portioning. This is your least expensive option. (PFG codes 981280, 981278) • Vinyl gloves – Offers improved dexterity over loose fitting poly. Great for non-protein food prep and serving. This is a low cost alternative for those with latex allergies. (PFG codes 240776, 240779, 240780, 981305) • Latex gloves – Highest quality excellent tactile sensitivity for delicate work. Great for protein prep, housekeeping, janitorial. (PFG codes 240767, 240782, 240764) Patti Sizemore Non Foods Category Manager


RYE STREET GOURMET SOUPS Food Service Benefits of Rye Street Soups Rye Street soups offer a consistently delicious product from bag to bag, with exceptional quality and flavor that can help build a loyal customer following. Rye Street products are made with: • The finest ingredients • No artificial colors, flavors, or preservatives • Colorful vegetables and tender proteins for closest to fresh appearance and taste.

Item # 314185 314188 314189 314200 314202 314203

Description Rye Street Potato with Bacon Rye Street Chicken Tortilla Rye Street Minestrone Rye Street Italian Wedding Rye Street Chicken Noodle Rye Street Broccoli Cheddar

Pack Size 4/4 LB 4/4 LB 4/4 LB 4/4 LB 4/4 LB 4/4 LB

Operational Advantages Think of Rye Street as an efficiencey expert for comfort food, with operational advantages like these.... • Heat Sealed pouch packaging accommodates more product in a smaller space than tray or bowl containers • Simple boil-in-bag preparation helps reduce back-of-house labor • Soups are packed first, then frozen, to limit breaks or tears • Flexible pouch helps keep packaging waste to a minimum • 4-pound pouches fit easily into metal third size pans • No measuring; no inconsistent batches • No need for double-boiler


Cold outside.....time to get organized Operations Spreadsheets: Order guides to help you get your inventory organized with par levels.

Checklist: Let everyone know their responsibilities before, during, and after the shift.

Training Manuals: Time for a refresher - now is the time to work on employee skills.


...We have all the tools to help! Evaluations: A tool to evaluate the structure outside and inside your restaurant.

Marketing: Develop a plan now and delegate the tasks with follow up tracking sheets.


Hope’s Royale Caramel Pecan

*100% Butter Gourmet Cookie Dough* Lemon Cooler

*Trans Fat Free* *Kosher*

PFG Item # 956660 354588 337957 354589 354607

Description Hopes Cookie Hopes Cookie Hopes Cookie Hopes Cookie Hopes Cookie

Dough Dough Dough Dough Dough

Chocolate Chip Gourmet Royale Gourmet Caramel Pecan Gourmet Butter Sugar Gourmet Lemon Cooler Gourmet

Pack Size 213/1.5 OZ 213/1.5 OZ 213.1.5 OZ 213/1.5 OZ 213/1.5 OZ

The first cookie sells the second cookie!! (Great for incremental sales)

For more information contact Jim Davies from Davies Food Brokerage at 410.935.9355 or jim@daviesfood.com

Bake at 290 - 300 degrees


A TASTE SENSATION!!

#331816 Beer Battered Shrimp Great tasting Beer Battered Shrimp is great for: A Signature Appetzier, Feature Shrimp Basket, or Saucing with Buffalo, BBQ, or Sweet Chili Sauce!

YOU CAN’T EAT JUST ONE

#331827 Homestyle Cod Tenders Premium White Flaky Cod Tenders coated in our Exclusive HomeStyle System, great for: Featured Appetizer, Fish Baskets, All You Can Eat Buffets, Fish Tacos & Wraps Items in stock at Performance Foodservice Roma Carroll County PFG # BRAND DESCRIPTION PACK SIZE 331800 EM TREAS COD PORTN 3 OZ BTTRD FZ 1/10 LB 331801 EM TREAS COD PORTN 3.75 OZ CNTRY STYLE 1/10 LB 331827 EM TREAS COD TNDR 1.25 OZ TFF FZ 1/10 LB 331828 EM TREAS GROUPER TNDR 1.25 OZ TFF FZ 1/10 LB 244672 EM TREAS OYSTER 20-30 BRD HS CNTRY FRIE 4/2.5LB 331834 EM TREAS PANGASIUS FIL SPLIT LIGHTLY BR 1/10 LB 331843 EM TREAS PANGASIUS STRIPS LIGHTLY BRD 1/10 LB 331829 EM TREAS POLLOCK FIL BTTRD 2-3 OZ TFF F 1/10 LB 331797 EM TREAS POLLOCK STRIPS 1.5 OZ BRD PC F 1/10 LB 244673 EM TREAS SCALLOP 20-30 CT BRD NAT FZ TF 4/3 LB 244635 EM TREAS SHRIMP 16-20 BRD B/F COCONUT F 4/3 LB 244633 EM TREAS SHRIMP 16-20 BRD B/F HS IQF TF 4/3 LB 244646 EM TREAS SHRIMP 21 UP T/ON BRD ORIENTAL 12/8 OZ 244651 EM TREAS SHRIMP 30 UP T/ON BRD ORIENTAL 12/8 OZ 331816 EM TREAS SHRIMP 31-35 CT BEER BTTRD TFF 4/2.5 LB 331845 EM TREAS SHRIMP 50-60 FAJITA STYLE T/OF 4/3 LB 331844 EM TREAS SHRIMP 50-60 SCAMPI STYLE T/OF 4/3 LB 244659 EM TREAS SHRIMP BRD 60-80 T/OFF ORIENTA 4/2.5LB 331846 EM TREAS SHRIMP SKEWER 10 CT 40-50 TFF 4/3 LB 244655 EM TREAS SHRIMP TNDR 40-60 T/OFF BRD TF 4/2.5LB 931821 SLVR SRC SHRIMP 12-15 BRD HAND B/F CHN 4/3 LB 931817 SLVR SRC SHRIMP 16-20 BRD HAND B/F CHN 4/3 LB 931815 SLVR SRC SHRIMP 21-25 BRD HAND B/F CHN 4/3 LB 983478 TAMPABAY SHRIMP 31-35 BRD HAND B/F FZ 4/3 LB

$5.00 OFF PER CASE HOMESTYLE COD TENDERS (#331827) & BEER BATTERED SHRIMP (#331816) Valid through February 28, 2013


CUSTOMER SPOTLIGHT

A

lan Morstein, owner of Regi’s American Bistro has been in the food business for 42 years. He started out working as a waiter in Lancaster, PA. Then he moved to Ocean City where he opened a deli called Alan’s Deli. He had a lady who worked for him at the deli, who later became his wife, Sande. After some time, he was given an offer he couldn’t resist – they sold the deli and moved back to this area. Alan then took over a place called Cheese Villa at Security Mall and converted it into a deli. While he was working there, the mall in Owings Mills was being built and someone told him there was a concept they wanted to open in the mall that they thought he could do. He went to see the concept, and decided to go for it. He opened a turkey stand, with a partner, in the mall called “Talking Turkey.” They opened another stand in the Galleria Harbor Place, and then started opening them in Florida under a different name. Alan and his partner started franchising the locations, and they had over 35 locations, of which they owned eight. Things were going really good, except – they got two really good offers, but none of them were good enough for his partner. After 12 years, Alan decided to walk away from the business with nothing. At that point, he hit bottom. He worked with his sister-in-law in home improvement for a while, and then decided to look for a place to

start over. It took Alan about a year and a half to find the right location. He didn’t want to go into a mall, he wanted to be in a neighborhood. And he had to own the building or at least have the option to buy it because he didn’t want to work hard to get it going and then be thrown out. He found the right place, and opened Regi’s American Bistro about 12 years ago! He said they worked hard and struggled to get things going, but they have grown greatly in those 12 years. In early April 2012, they had a fire at the restaurant and were closed for about three months to renovate. After the fire, Alan said they haven’t had to reinvent the brand, because the brand still has strength, there are just so many new places opening everywhere. He says they keep doing new things, advertising, and promoting the brand to keep the name out there. It’s also very important to Alan to stay true to the concept of the restaurant, which is freshness. He goes to the farmer’s market often and buys from them. He grows herbs on the roof of his building, and before the fire he had his own crop of bees! Regi’s has lots of repeat neighborhood guests, so Alan likes to keep things changing. He changes the dinner specials at least every other day, and the lunch specials daily. Alan said, “Our menu is extensive – it’s about choices. It would probably be easier to do 15-20 items for lunch and 15-20 items for dinner, but it’s all about choices.”


Alan works with his chef to develop each of the items on the menu. He is a hands-on owneroperator. When he’s in the restaurant he has to “touch” each table, thank them for being there, and see how their food is coming out. “It’s such a corporate world and so cookie cutter, and so many owners of restaurants who are not doing it for the love of the business but for the income. You’re not in this business for the money, you’re in it for the passion and the theater that is food,” said Alan. Alan went on to explain what he meant by the theater that is food. Going out for dinner should be an experience, and it should start as soon as you walk in the restaurant. The server is on stage creating the perfect experience for you. Alan said, “I believe diners should leave their brains at the door and pick them up when they leave, and in the interim they should have a wonderful experience. It’s up to the server to do that - from a martini list and a wine list, going over things, and explaining the specials, what would go with what, and making sure they don’t over order! It’s about going through the different phases, being an order maker and not an order taker!” Alan’s advice to a future restaurant entrepreneur is if you’ve never owned a business before, you have to be a cook, then a bartender, then a server, and then a manager first. You need to do these things to build credibility with your staff. You need to be able to do it as good as or

better than your employees. When asked what challenges he is facing now, Alan said, “You always worry about holidays, building business and developing clientele, paying bills, and keeping the restaurant going.” Alan said he is very glad to have his Performance Foodservice Sales Rep, Abby. He said they have a very good relationship. He may bust her on some prices, but she’s going to get the order. Performance Foodservice has been working with Regi’s since it was opened! For social media, Regi’s uses Facebook, and Open Table, as well as their website. Alan said Open Table is a must! They promote your restaurant for you, and your guests can make reservations online and it goes right into the system in the restaurant.

“It’s such a corporate world and so cookie cutter, and so many owners of restaurants who are not doing it for the love of the business, but for the income. You’re not in this business for the money, you’re in it for the passion and the theater that is food!” -Alan Morstein, Owner, Regi’s American Bistro


Let KeyImpact Find the PERFECT Soup for your Operation CAMPBELL’S PROVIDES A WIDE VARIETY OF PATRON INSPIRED SOUPS. Campbell’s Soups PERFORMANCE# 66204 66255 88147 51512 88124 54806 39744 66257 47716

MFG# 08186 08297 08241 11921 08167 08180 11925 08251 11340

Item Description Chili Con Carne Chicken Gumbo Maryland Style Crab Soup Cream Of Potato W/Bacon Minestrone Soup Split Pea with Ham Soup Tomato Florentine with Pasta Soup Veg Lumberjack Soup Vegetarian Garden Vegetable Soup

Pack 3/4 lb. 3/4 lb. 3/4 lb. 3/4 lb. 3/4 lb. 3/4 lb. 3/4 lb. 3/4 lb. 3/4 lb.

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MFG# 17406 16836 16835

Lobster W/Sherry Bisque

Item Description Bayside Crab & Cream Bisque Lobster W/Sherry Bisque Roasted Red Pepper & Smoked Gouda Bisque

Minestrone Soup

Pack 4/4 lb. 4/4 lb. 4/4 lb.

Tomato Florentine w/ Pasta Soup


Now In Stock At PERFORMANCE Foodservice - Carroll County

MFG#

Now In Stock

Pack

328050

2615

BBQ Pulled Pork on Cornbread Cake

100 Ct.

895040

360

Satay Chicken

100 Ct.

321282

2326

Cuban Spring Roll

100 Ct.

320566

2622

Braised Short Rib & Manchego Empanada

100 Ct.

327764

2214

Churrasco Chimichurri

100 Ct.

352547

1804

Brochettes Beef Peruvian Style (Anticucho)

100 Ct.

100 Ct.

352563

511

Artichoke Hearts Stuffed with Goat Cheese Mousse Crusted with Parmesan

352557

420

Goat Cheese & Roasted Bell Peppers in Fillo Triangles

100 Ct.

352558

304

Beef & Blue Cheese Wrapped in Bacon

100 Ct.

352556

2616

Lamb Marrakesh Mini

100 Ct.

For More Information Please Contact KeyImpact Sales & Systems, Inc. Regina Leonard at 443-994-2025 | Dan Gruver at 717-465-0126 www.kisales.com

20121029-0533

PERFORMANCE#


3 Great Uses, 1 Unique Product.

featuring CREAMY SPINACH AND ARTICHOKE Introducing the new 3-in-1 Soup, Sauce, or Dip from Chef Francisco® by Heinz. Now you can choose from 10 delicious flavors that add value to your operation and versatility to your menu. Plus, preparation is quick and easy.* Savory soup? Just add water. Simmering sauce? Mix with whole milk. Delicious dip? Add sour cream. To see how these concentrated frozen products can help you cook up more profitability, visit HeinzSoups.com. Item # 640340 Creamy Spinach and Artichoke

*Always cook thoroughly. Heat slowly to 180° F and hold for 10 minutes. © H.J. Heinz Company, L.P. 2012. All rights reserved.

SCAN HERE to request a sample.


Kit Contains 6 Scotch-Brite™ Quick Clean Heavy Duty Griddle Pad 746 1 Scotch-Brite™ Multi-Purpose Pad Holder 405-R 1 Scotch-Brite™ Squeegee 410 1 Instructional Wall Chart

3 Cases Scotch-Brite™ Quick Clean Heavy Duty Griddle Pad 746

* Scotch-Brite™ Quick Clean Griddle Liquid is formulated with ingredients that are explicitly listed as “Generally Recognized as Safe” (GRAS) in food by the U.S. FDA, or are present in such low levels that they may be considered GRAS due to de minimis exposure. The Scotch-Brite™ Quick Clean Heavy Duty Griddle Pad 746 is also certified by HACCP international as being “Food Safe” and “Fit for Purpose”. Refer to the Scotch-Brite™ Quick Clean Griddle Cleaning System Brochure for additional details.

3M and Scotch-Brite are trademarks of 3M. Please recycle. Printed in USA.

To redeem your FREE Scotch-Brite™ Quick Clean Griddle Cleaning System Starter Kit 710: Complete the form below and send along with the original distributor invoice showing proof of purchases of: 1 case Scotch-Brite™ Quick Clean Griddle Liquid 700-40 AND 3 cases Scotch-Brite™ Quick Clean Heavy Duty Griddle Pad 746 MAIL TO: FAX: 3M Center, Quick Clean Special 1-800-503-4581 Building 225-03-S-06 St. Paul, MN 55144-1000

© 3M 2012. All rights reserved. 78-8134-0510-3

Business Name:_______________________________________ ATTN:_______________________________________________ Address:_____________________________________________ City:_________________________ ST:_______ Zip:__________ Phone:______________________________ Email: _______________________________________________

May we contact you regarding new products or promotional offerings from 3M?___Yes ___No (This information will only be used to provide you with information

Distributor: ___________________________________________

Void where prohibited. Limit one (1) free starter kit per location. Officers, employees, families, representatives or agents of 3M are not eligible. Please allow 2-4 weeks for delivery. Not responsible for lost, stolen, mutilated, damaged, ineligible or misdirected mail.

Questions? Call Customer Service at 1-888-877-2407

about 3M products in accordance with 3M’s privacy policy found at www.3M.com/privacy.html)

Distributor Sales Rep:___________________________________

1 Case Scotch-Brite™ Quick Clean Griddle Liquid 700-40

When you purchase

3M Center, Building 223-2N-20 St. Paul, MN 55144-1000 USA 1-800-698-4595 www.3M.com/foodservice

3 Cases Scotch-Brite™ Quick Clean Heavy Duty Griddle Pad 746

10 Scotch-Brite™ Quick Clean Griddle Liquid 700-40 (packets)

When you purchase 3M Building and Commercial Services Division

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1 Instructional Wall Chart

1 Scotch-Brite™ Squeegee 410

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6 Scotch-Brite™ Quick Clean Heavy Duty Griddle Pad 746

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Helping Hands around the community from Performance Foodservice Many of our employees are donating their time or gifts to help others in the community

I get my boys to go through their toys each year to see what can be donated and we take them to a homeless shelter or a women’s shelter.

My family buys Christmas for a family from the Women and Children’s Shelter every year!

I worked with one of my customers, a juvenile detention home, to help serve a Thanksgiving meal to about 150 people (the kids from the home and their families).

Our department is participating in a toy drive, collecting new unwrapped toys for boys and girls from toddlers to teens in local Baltimore Hospitals.

I help one of my customers, a non profit organization who helps homeless veterans get back on their feet, with their events.

I help with the Election Day Food Drive to benefit Carroll Food Sunday. This year they brought in 5,700 pounds of non-perishable food, which comes close to supplying Carroll Food Sunday for a week.


Vicky Parrish

Inside Sales Representative Vicky has worked for Performance Foodservice Roma Carroll County for almost 28 years! She started when it was Carroll County Foods. She is the public school account contact. She works with 15 public school systems and she also assists with Friendship Charter Schools. Vicky enjoys taking care of her customers. Vicky lives locally in Westminster, and has been married to her husband, Clay for 27 years! They have two sons, Joshua and Justin, and a daughter and son-in-law, Megan and Will Parada. She loves spending time with family, especially at Disney World, and golfing with her husband. Vicky also enjoys bowling, movies, amusement parks, and baking. What Vicky likes about working at Performance Foodservice is that it feels like a big family! She also enjoys working with her customers and co-workers. One of Vicky’s favorite quotes is “What lies behind us and what lies before us are tiny matters compared to what lies within us.” Both of Vicky’s sons, and her son-in-law are also Performance Foodservice employees. She is really looking forward to having her first grandchild in February.

ASSOCIATE ANNIVERSARIES OCTOBER Justin Ebaugh - 5 years Stephen King - 10 years Raymond Brown - 15 years NOVEMBER Abigail Bruch - 5 years Robert Brown - 5 years Timothy Saffell - 5 years

WHAT’S HAPPENING AT PFG - CARROLL COUNTY

ASSOCIATE SPOTLIGHT


1855 PORK RECIPES

Curry Asian Pork Loin Fresh 1855 all natural pork tenderloin sauteed in sesame oil then encrusted in curry sesame seeds. Served over a bed of couscous with a blend of fresh sauteed vegetables. INGREDIENTS 1855 Pork Tenderloin - 8oz Yellow Squash Zucchini Peppers Roland Couscous Sesame Oil Soy Sauce Curry Sesame Seed

PFG ITEM # 277699 875445 949834 908162 35578 32298 981301 248446

Stuffed 1855 Pork Tenderloin Bacon wrapped pork tenderloin stuffed with sundried tomato and bleu cheese, served with an apple/cranberry compote and grilled foccacia bread. INGREDIENTS 1855 Pork Tenderloin - 8oz West Creek 18/22 Bacon - 2 slices Red Delicious Apple - 1 apple Whole IQF Cranberries Roma Bleu Cheese Crumble Roland Sundried Tomato Strips Artisan Herb Foccacia West Creek Euro Butter

PFG ITEM # 277699 883843 23017 76419 263721 884813 333120 201508

DIRECTIONS Make a hole in the tenderloin with the end of a wooden spoon. Then stuff with the tomato/ bleu cheese mixture and season with salt and pepper. Pan sear and then finish off in the oven. While pork is finishing, melt butter in a pan and place apple and cranberries in the pan to cook. Once sauce is finished serve on pork with a side of foccacia bread.

PFG ITEM # 277699 23378 875409 875443 902755 50761 968079 960560 1949

DIRECTIONS Pre-sear your tenderloin, then rub in wasabi paste. Coat with crumbled rice cakes and finish in the oven. While your pork is finishing in the oven, pan saute your peppers and fennel to your desired doneness. Cook quinoa according to directions and plate.

Pork in a Bind INGREDIENTS 1855 Pork Tenderloin - 8oz Fresh Fennel (thinly sliced) 1oz Green Pepper (thinly sliced) 1oz Red Pepper (thinly sliced) 1oz Orange Pepper (thinly sliced) 1oz Black Quinoa - 1oz Organic Quinoa - 1oz Wasabi Paste (in tube) .25 oz Caramel Corn/Rice Cakes - 2 each


NEW ITEM ROLL-OUTS ITEM # BRAND DESCRIPTION PACK SIZE FIRST MARK PORTION CUPS 332912 FIRST MARK CUP PORTION 1OZ TRANSLUCENT 10/250 CT 349707 FIRST MARK CUP PORTION 1OZ TRANSLUCENT 1/250 CT HERITAGE OVENS ROLL 329676 HERITAGE OVENS

ROLL KAISER SL PLN 4.5”

72/3 OZ

RIDGECREST & WEST CREEK BASES 327870 RIDGECREST 327872 RIDGECREST 327907 WEST CREEK 344790 WEST CREEK 343185 RIDGECREST 327858 RIDGECREST 327867 RIDGECREST 327906 WEST CREEK 344769 WEST CREEK 344063 RIDGECREST 340545 RIDGECREST 344067 RIDGECREST 327908 WEST CREEK 344791 WEST CREEK 327880 RIDGECREST 344064 RIDGECREST

BASE BEEF NO MSG ADDED TFF BASE BEEF NO MSG ADDED TFF BASE BEEF LOW SODIUM NO MSG BASE BEEF LOW SODIUM NO MSG BASE BEEF NO MSG ADDED TFF BASE CHICKEN NO MSG ADDED TFF BASE CHICKEN NO MSG ADDED TFF BASE CHICKEN LOW SODIUM NO MSG BASE CHICKEN LOW SODIUM NO MSG BASE CHICKEN NO MSG ADDED TFF BASE CLAM NO MSG ADDED TFF BASE CLAM NO MSG ADDED TFF BASE HAM NO MSG ADDED TFF BASE HAM NO MSG ADDED TFF BASE LOBSTER NO MSG ADDED TFF BASE LOBSTER NO MSG ADDED TFF

6/1 LB 1/1 LB 6/1 LB 1/1 LB 1/1 LB 6/1 LB 2/10 LB 6/1 LB 1/1 LB 1/1 LB 6/1 LB 1/1 LB 6/1 LB 1/1 LB 6/1 LB 1/1 LB

ROMA APPETIZERS 340349 ROMA APTZ RAVIOLI CHEESE BRD SQ FZ 4/3 LB 340363 ROMA APTZ RISOTTO 4 CHEESE CROQUETT 4/3 LB 340360 ROMA APTZ RISOTTO WILD MUSHROOM 4/3 LB ROMA CHEESESTEAKS 293477

ROMA

BEEF STK SLCD 10% MAR TFF BULK

2/5 LB

SILVER SOURCE BACON 339820 SILVER SOURCE

BACON BUFFET 18-22 L/O SLCD FZ

1/15 LB

WEST CREEK BACON 883843 WEST CREEK BACON 18-22 L/O 1/15 LB WEST CREEK BEANS 229871 WEST CREEK BEAN WHI KIDNEY CANNELLINI 6/#10 WEST CREEK CRISPY ONIONS 334993 WEST CREEK ONION CRISPY 6/24 OZ WEST CREEK SAUSAGE 997552 WEST CREEK 355546 WEST CREEK

SAUSAGE POLISH LINK 5/1 SKNLS SAUSAGE BULK MILD ITAL

1/10 LB 2/6 LB


1333 Avondale Road New Windsor, MD 21776

T H E C HOIC E F OR E XC E P T IONA L T ASTE

B lac k N ever G oes O u t O f S tyle .

December Taste Magazine  

Taste - Winter Issue

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