Vol 3. Fall 2025
BITES
Appetizers are the real holiday heroes—bringing flavor, fun, and a whole lot of cheer to every event! With tasty bites like Empire’s Treasure® Bacon-Wrapped Scallops or Roma Heritage® Mozzarella Bites, these festive favorites are perfect for keeping guests jolly and mingling. Easy to serve and hard to resist, they’re sure to sleigh your holiday catering game!
Spanakopita 1 oz
Vegetable Spring Roll 775757 | 160/1.5 oz
Variety Mini Quiche 256345 | 4/25 ct
Beef Tenderloin En Croute 256290 | 4/25 ct
Buffalo Chicken Egg Roll 1016449 | 36/3 oz | Minh
Breaded Bella Mushrooms IQF 536053 | 6/2 lb
Chicken & Waffle Stack
Fiery Peach Brisket Barbeque 805270 | 100/.95 oz Coming Soon!
Asparagus Fillo with Asiago 561588 | 4/25 ct Coming Soon!
Candied Pork Belly
| 200/.50 oz Coming Soon!
Mozzarella Cheese Bites 1.5” FZ
Crispy Shrimp Wrap T/On
Handy Crab
Bacon Wrapped Medallion Scallops
Bacon & Duck Wontons
Lobster Risotto Bites FZ 844726
Salt & Sky Foods
Center Of the Plate items are the focal point of the dining experience, often complemented by side dishes and garnishes that enhance its flavor and presentation. COP items are crucial to menu planning and food cost management, as they tend to be the most expensive components and play a key role in customer satisfaction and perceived value.
FEAST OF 7 FISHES
Chef David McGurn CEC, CCA - Brands Manager
Ingredients
• ½ lb Baywinds® Shrimp 21-25 RPDT/OFF Item Code: 421098
• 1 lb Empire’s Treasure® Black Mussels FZ Item Code: 859737
• 1 lb World Dock® Clams 11-16 ct FZ Item Code: 454624
Yield: 4-6 Portions
• ½ lb Baywinds® Spanish Octopus Tentacle FC (slice large end, save tip for garnish) Item Code: 240125
• ½ lb World Dock® Cod (cut into 2” chunks) Item Code: 405206
• ½ lb Baywinds® Orange Roughy Filets (cut into 2 oz pcs) Item Code: 976242
• 1 each Peak® Zucchini (sliced very thin on mandolin lengthwise) Item Code:875444
• 2 Tbsp Piancone® Extra Virgin Olive Oil Item Code: 985920
• ¼ cup Peak® Yellow Onion (finely sliced) Item Code: 907426
• ¼ tsp Roma® red chili flakes (optional, for heat) Item Code: 264698
• ¼ cup Piancone® White Cooking Wine Item Code: 609635
• 18 oz Piancone Epicurio® San Marzano DOP tomatoes (hand crushed) Item Code: 1007576
• Salt & pepper to taste
Base Sauce Pasta
• 1 lb Piancone Epicurio® Fusilli Sorrento Item Code:211539
• 1 tbsp kosher salt (for pasta water)
Finishing
• Piancone® Extra Virgin Olive Oil Drizzle Item Code:985920
• 2 tbsp Fresh Peak® Parsely (chopped) Item Code:866538
• 1 tbsp Fresh Peak® Basil (chopped) Item Code:855571
Method
1. Bring pasta water to a boil, add salt, then pasta and stir until water returns to a boil. When pasta is al dente, remove from pan, strain and toss in a little oil to stop sticking.
2. Meanwhile, wrap orange roughy pieces with the thinly sliced zucchini strips and set aside.
3. In a large heavy bottom sauté pan over medium high heat, add oil, onions, crushed red pepper, and garlic, and sauté until aromatic, add white wine and cook to reduce by half, add tomatoes and a pinch of S&P to taste.
4. Continue to simmer for several minutes covered.
5. Carefully add the clams, mussels, shrimp, octopus, cod, orange roughy to top of sauce, cover and simmer for 5-6 minutes or until fish is just cooked.
6. Carefully remove fish from sauce trying to keep all pieces intact.
7. Add the fusilli, fresh parsley, fresh basil and toss to coat and reheat the pasta, adjust seasoning with S&P.
8. To serve, pour pasta into a large pasta bowl. Add the seafood decoratively around the bowl.
9. Drizzle with olive oil and any extra herbs you may have
VEAL SHORT RIB with butternut squash & pumpkin ravioli
Chef Robert Stegall-Smith CEC, CCA - Corporate Chef
Ingredients
• 1 Rack Piancone® Epicureo Veal Short Rib Item Code: 558562
• Salt & Pepper to taste
• 1 tbsp Piancone® Extra Virgin Olive Oil Item Code: 985920
Yield: 1 Serving
• ½ Cup Beef Broth (Ridgecrest® Beef Base + water) Item Code: 246657
• 9 each Piancone® Epicureo Butternut Squash Ravioli Item Code: 616875
• 3 Tbsp Nature’s Best® Butter Item Code: 157189
• Juice of ½ Peak® Lemon Item Code:612297
• 2 Tsp Magellan® Herb, Garlic & Lemon Seasoning Item Code:1027186
• 2 oz Peak® Onion (diced) Item Code:866541
• 2 oz Peak® Mushroom (sliced) Item Code:272379
• 2 oz Peak® Zucchini (sliced) Item Code:875444
Method
1. Season the veal rib racks with salt and pepper. Sear the top side in a pan. Place a rack in a pan. Place the ribs on the rack. Add beef broth.
2. Cover the pan tightly with foil and roast at 350°F until the veal is tender. (2 ½ hours) Once cooked cut into individual ribs.
3. Shred the meat of 2 ribs.
4. Boil in ravioli in salted water until cooked. Remove from water.
5. Toss in 2 T of butter, the lemon juice and seasoning to coat.
6. Sauté the vegetables in the remaining butter. Add the shredded meat and season.
7. Plate the ravioli.
8. Top with the meat and vegetable mixture.
9. Top with a whole short rib.
Whole Leg & Thigh Duck B/I FZ 217240 | 36/9 oz | Maple Leaf Farms
Duck Breast Boneless 6.5-9.5 FZ
C R O W N R O A S T
This simple, yet beautiful dish is sure to be a show stopper with your customers. The crown roast takes some simple preparation, but is worth the beautiful finished product.
Our premium fresh Allegiance® Pork is sourced from the top 20% of hogs raised on a corn-rich diet, delivering exceptional marbling, flavor, and tenderness. Born and raised on a single-source Midwest family farm, each animal meets strict PathProven® standards for quality and animal welfare. With precise trimming and state-of-the-art processing, this allnatural pork ensures consistent, top-tier performance for center-of-the-plate offerings.
ALLEGIANCE® CROWN ROAST
Chef
Robert Stegall-Smith CEC, CCA - Corporate Chef
Mark McNeely
COP Specialist
Ingredients
Yield: 10 - 20 Servings
• 2 Allegiance® 10-Bone Frenched Pork Rack
• Item Code: 464518
• 3 tbsp Magellan® Cajun Seasoning Item Code: 628145
• 1 tbsp West Creek® Smokey Ham
Flavor Soup Base Item Code: 330373
• 2 Cups Terrapin Ridge Apple Maple Bacon Jam Item Code: 350751
• ½ tbsp Thyme Leaves
Method
1. Prepare the Crown Roast as shown.
2. Season with Magellan® Cajun Seasoning
3. Place in a 325°F Convection oven for 2 – 2 ½ hours. Internal temperature should reach 145°F
4. In a small pot fully dissolve the ham base into the water. Bring to a simmer.
5. Stir in the jam and fully melt over a medium heat.
6. Stir in the thyme.
7. Brush the glaze onto the crown roast.
8. Carve between the bones to serve.
STEP 1
Lay racks fat side down. Cut loin in between each joint to a depth of 1”.
STEP 2
Place racks fat side facing away, with the rib bones straight up.
With a small knife, poke the knife through the meat just behind the 2 end ribs above, but close to where the first cuts were made.
STEP 3
Using butcher’s twine, push one end of the twine through the hole behind the rib. Connect the loins.
STEP 4
Repeat tying the other two ends.
STEP 5
Tie the two loins together tightly and secure with a knot.
STEP 6
Bend the loins to form a circle with the fat in the middle of the circle and ribs straight up.
HELP is on the WAY!
Do you need help with your Center of the Plate offerings? Look no further, help is on the way! We have 2 highly trained COP Specialists ready to help! Ask your Sales Rep to schedule a visit with Mark McNeely or Mark Turner today!
PRODUCE
These seasonal staples bring warmth and nutrition to every festive table. Whether you’re roasting, baking, or blending into sides and desserts, Peak® fresh produce adds a wholesome, flavorful touch to your holiday meals.
Butternut Squash 333294 | 1/35 lb | PACKER SM #1 Sweet Potato 545087 | 1/40 lb
Russet Idaho Potato 40 ct 908007 | 1/50 lb
Harvest
4 Sieve Green Beans 863505 | 6/#10 cn
Baby Carrots with Tops 417355 | 1/5 lb | Southern Spec
Fresh Chunky Avocado Pulp 625690 | 8/2 lb
Fresh Rosemary 855531 | 1/1 lb
Broccoli Florets 880569 | 4/3lb
Sliced Dried Cranberries 371251 | 1/5 lb
Ask your Sales Rep about our turkey & ham offerings!
KITCHEN BASICS
As the holiday season approaches, relying on Kitchen Basics like breads, cheeses, pastas, and other pantry staples helps to keep menus festive and operations running smoothly. These essential ingredients offer versatility and comfort, helping you create flavorful dishes that satisfy seasonal cravings and streamline service.
Need a
Try these great dressing mixes or pre-made stuffing! LABOR SAVER?
Cornbread Stuffing Mix | 334979 | 6/56 oz
Cornbread Dressing | 316307 | 4/4.5 lb
Cornbread Mix | 521802 | 6/5 lb
PERFECTLY SOUTHERN CORNBREAD DRESSING
Chef Robert Stegall-Smith CEC, CCA - Corporate Chef
Ingredients
• Salt & Pepper to taste
• 6 tbsp Nature’s Best® Butter Item Code: 157189
• 2 Peak® Onion (diced) Item Code:866541
• 1 Peak® Celery Stalk (diced) Item Code:880545
• 1 medium Carrot (diced)
• 1 tsp Fresh Thyme Leaves
Yield: 8-10
Servings
• 6 cups Perfectly Southern® Cornbread (large diced & toasted) Item Code:1022728
• 4 (largeEggsdiced & toasted)
• 2 ½ cups West Creek® Chicken Broth Item Code: 873948
• ½ tbsp Magellan® Herb, Garlic & Lemon Seasoning Item Code:1027186
Method
1. Melt 3 tablespoons of butter in a pan.
2. Sauté the vegetables until translucent.
3. Melt the remaining butter in a baking dish.
4. In a bowl combine the vegetables and all the remaining ingredients.
5. Place in the baking dish.
6. Bake until browned – about 30 minutes
Parbaked Yeast Dinner Rolls 703046 | 90/2 oz | Sister Schubert
Breadstick w/ Extra Virgin Olive Oil 1020601 | 12/4.4 oz | Bello Rustico
Sweet Cornbread 12x16 Sliced FZ 1022724 | 4/30 ct
Pinto Beans 629872 | 6/10 lb
Fresh Ciliegine Mozzarella Cheese 950808 | 2/3 lb | Belgiosio
Plain Brie Cheese Wheel 60% Dom 516407 | 2/2 lb
Gourmet Variety Cheese Cubes Butterkase, Baby Asiago, & 3 Pepper Gouda 1000350 | 3/3 lb
Fried Plantain Tostones 7 MM 504402 | 8/2.25 lb
Chimichurri Sauce 556456 | 3/30 oz
Sweetend Condensed Milk Can 515409 | 24/14 oz
Sweet Fried Plantain Sliced IQF 504323 | 6/4 lb
Burrata Ball Cheese Cup 4 oz 617157 |6 /8 oz
Chicken Thigh Skewer 969609 | 2/40 ct
Pita Chips 976306 | 1/15 lb
Falalfel Dough 976824 | 4/3.75 lb
Red Pepper Hummus
Tzatziki Sauce
3oz Spanakopita
DESSERTS
Sweeten the season with only the best desserts that bring comfort and joy to every table. From classic Heritage Oven’s® pies and rich Sweet Encore® cakes to everything in between, holiday treats offer the perfect finishing touch to any meal!
HOLIDAY ICE CREAM SANDWICH
Chef Robert Stegall-Smith CEC, CCA - Corporate Chef
Ingredients
• 1 Heritage Ovens® 1.5 oz Sugar Cookie (baked) Item Code: 684109
• 1 David’s 1.5 oz Gingerbread Molasses Cookie (baked) Item Code: 405816
Yield: 1 - 2 Servings
• 1 David’s 1.5 oz Cranberry White Chocolate Chip Cookie (diced) Item Code:999748
• 1 Scoop Nature’s Best® Vanilla Ice Cream Item Code: 478636
• 2 tbsp Caramel Sauce
• 1 tbsp Raspberry Sauce
• 1 tbsp Chocolate Sauce
Method
1. Press the ice cream between the sugar cookie and gingerbread cookie.
2. Cut a straight line at one side of the sandwich to form a flat side.
3. Pool the caramel sauce on a plate.
4. Stand the sandwich flat side down.
5. Garnish with the remaining sauce.
6. Add the split extra cookie in two if desired.
Pistachio Baklava 1.38 oz FZ 989355 | 72/2 ct
Baklava 3.7 oz FZ 989319 | 30/3 ct
1.38 oz FZ 989396 | 72/2 ct
Pistachio
Walnut Baklava
Round Chocolate Overload Cake 10” 475666 | 2/14 sl
Mini Red Velvet Cake 609903 | 24/5.6 oz
2 Layer Chocolate Cake 84 oz FZ 471820 | 2/10 sl
Sliced Tiramisu Cake 10” 243749 | 2/10 in
Coconut Cloud Cake 10” 554238 | 2/14 sl
Round Red Velvet Cake 14 sl 468372 | 2/64 oz
Deep Dark Chocolate Layer Cake 10” 609926 | 2/14 sl
Tres Leches Tray Cake FZ 493090 | 2/5.5 lb
Belgian Mousse Chocolate Cake 10” 485662 | 2/3.25 lb
Peanut Butter Explosion Cake FZ 475664 | 2/14 sl
Brooklyn Blackout Layer Cake 10” 485656 | 2/4 lb
Mexican Chocolate Lava Cake 208479 | 24/7.36 oz
Banana Foster Cheesecake GF 517221 | 2/12 sl
Mini Variety Cheesecakes 947721 | 105/1.2 oz
Mini Tux Bomb Cake 609898 | 24/5.1 oz
Blackberry Cobbler 199397 | 4/96 oz
Apple Pie RTB 10” 199355 | 6/46 oz
Pumpkin Cheesecake 474693 | 2/12 sl
Open Faced Baked Pumpkin Pie 10” 627006 | 6/43 oz
Solid Pumpkin Pack 19000 | 6/#10 cn | LIBBYS
Grand Chocolate Meringue Pie 10” 199376 | 4/49 oz
Grand Coconut Meringue Pie 10” 199378 | 4/46 oz
Pumpkin Praline Cheescake 14 sl 257169 | 2/4 lb
Deep Dish RTB Pie Shell 199361 | 20/9 in
Flourless Chocolate Torte 319185 | 2/16 sl | SWEET STREET
Apple Cobbler 199399 | 4/96 oz
New York Cheesecake 10” 16 ct 485680 | 2/4 lb
Graham Cracker Crust 104788 | 2/5 lb
Open Faced Baked Pecan Pie 10” 627007 | 6/36 oz
Baked Sweet Potato Pie 10” 199367 | 6/40 oz
Missing something?
From thaw & serve to ready-to-
Ask your Sales
about our full line-up of
BEVERAGE
Beverages bring festive flair to holiday menus, from seasonal cocktails and warm drinks to curated pairings that enhance flavor and boost guest satisfaction. They’re a simple way to elevate the dining experience while driving seasonal sales.
Hot Cocoa Packet TFF
NON-FOODS
These behind-the-scenes basics support smooth service and help maintain high standards every day—ensuring cleanliness, efficiency, and readiness across all areas of operation. From disposables to catering supplies, non-food essentials keep kitchens running seamlessly and guests well-served.
From disposable plates to to-go containers,we have all your Non-Foods & Chemical needs! Check out our full-line up of Non-Foods/Chemicals by scanning the QR Code below!
