Taste September 2012

FALL 2012

CUSTOMER SPOTLIGHT

PAPPAS SEAFOOD CO.

RECIPES

MANY NEW IDEAS

LETTER FROM THE VICE PRESIDENT OF SALES

Welcome to our third edition of Performance Foodservice Roma Carroll County’s Taste magazine. I am proud and excited to join what I believe is the premier foodservice distributor in the Mid Atlantic area. Although not the largest distributor in the area, our reputation and customer loyalty is second to none. There is one simple reason for this position, we put the customer first in all things we do. Most distributors claim this.

We live it.

In this issue of Taste you will learn about some of our existing and soon to be introduced features that will assist you, our customers, in running a more profitable business. From our Just in Time Braveheart Angus beef and 1855 Premium Pork programs, to our Nutritional software and Mobile App program to track your trucks, we continually look for industry leading products and services that will help you run a more profitable business. Look for our soon to be introduced Just in Time Seafood program that will allow you to consolidate your purchases further while offering the finest seafood available in the Mid Atlantic.

We thank you for your continued support and value your business.

Regards

Mark Natale Vice President of Sales

Supporting Our Industry: Bar Boot Camp Baltimore - One day seminar tailored to bar, nightclub and restaurant owners, managers and bartenders with a bartender training seminar for development of personal interaction skills and technical mixology information, as well as an owner/ manager segment.

Trucktoberfest - D.C. Food Truck Festival featuring over 40 food truck members, giving thousands of attendees the chance to visit their favorite food trucks in one place, while enjoying a full day of activities with their friends and family.

QUALITY PORK:

It’s in the Science

It is exciting news that Swift has partnered up with PFG for an exclusive line of high end premium pork.

Each piece of this high quality fresh pork is hand selected for pH which assures us that we get the best color, tenderness, juiciness and flavor possible. pH is the measurement of the natural acid/base balance in the lean meat. The higher the pH, the better the color, tenderness, juiciness and flavor. GF Swift 1855 Brand Premium Pork is guaranteed to be 6.0 or above.

Swift works with Iowa State University to monitor its process and insure its contract pork suppliers are providing the high quality pork they require for this program. In addition, Swift has CO2 Stunning and Deep Chill in the plants where the 1855 product is packed. CO2 Stunning reduces the stress on the pigs, stress that can hurt pH, and helps eliminate blood splash. Deep Chill helps lock in the higher pH to ensure it remains at ideal levels until time of cook. Deep Chill also has been shown to improve color by 40% and reduce purge by 25%. Less purge means better eating for the end consumer and more money in your pockets. GF Swift 1855 Brand Premium Pork is trimmed to 1/8�, averages 1.2% less purge after 13 days in the bag, and 4.25% less cooking loss. Bottom line is a high end quality product that has high yields and will eat very consistent.

Many different alternatives were considered before selecting GF Swift 1855 Brand Premium Pork. A pH selection program was chosen because it helps control the quality variation that occurs in any species of pork regardless of how high end it is. GF Swift 1855 Brand Premium Pork will meet the needs of those who are looking for an especially high quality and consistent product.

Please contact your sales rep for more information or you can call me direct at 405-202-6726

Ron Buchanan

New Ridgecrest Appetizers Spicy Beef Empanada Crepe

Gourmet Clams Casino

#328693

#328696

4/25 CT

A mini pastry filled with seasoned ground beef, black beans, pepperjack and cheddar cheese, as well as finely chopped peppers, onions, and an array of Mexican spcies.

1/56 CT

These clams casino are made with fresh US clams, peppers, onions, bread crumbs and smoked bacon flavor. Ready in as little as 10 minutes.

Horseradish & Beef Purse

Kalamata Olive Square

#328704

#328705

4/25 CT

A tender piece of beef combined with a blend of horseradish, chives, and an array of spices wrapped inside a puff pastry dough.

1/100 CT

A tasty appetizer comprised of Kalamata-style and green olives finely ground with a mixture of spices, spread inside a light puff pastry dough.

IT’S WHAT’S FOR DINNER:

Raising the Bar on Beef

Through the last several years it is no doubt that the economy has not been as strong as it once was and it is noticeable throughout everyone’s businesses. To make it worse the costs of food continue to rise, especially in the proteins. However, the upcoming holiday shopping, seasonal parties, company parties, etc, all lead to increased dining out. No matter the reason the consumer frequents your location, the one thing holds is that whatever they eat will remain in their minds. That thought will be a large factor in whether or not they decide to return. With the economy growing as slowly as it is, it is important to retain as much repeat business as possible. As much as the rising food costs may cause a knee jerk reaction to buy lower quality products to maintain your costs, just remember the impression you are leaving on your customers.

For special menu items, try something memorable, either very different or above normal quality that would leave a great taste in their mouth. Talk to your sales rep about special ordering something unique for a holiday menu or try to utilize the Premium 1855 Pork for that juicy flavorful dish every time. No matter what direction you go, most menus will have at least one beef item on it. Make a lasting impression and use Braveheart Premium Black Angus Beef.

Braveheart Premium Black Angus Beef raises the quality, taste and tenderness of beef to a whole new level.

The Black Angus cattle are specially selected from only domestic cattle to deliver only the finest beef. Braveheart Black Angus Beef cattle are humanely raised in the Midwest on an all vegetarian, corn based diet for superior flavor and tenderness. The program has been designed to offer more consistency each and every time you receive an order. This consistency is accomplished each time to the end user by utilizing:

-USDA verified All Black Angus Cattle, verifiable Black Angus Genetics – No mixed animals leads to

consistent marbling, flavor, and moisture retention.

-True ¼” overall maximum fat trim, highest yielding beef program in the U.S. – each time a loin is cut

you will get a higher yield than other programs.

-High quality Midwestern Corn-Based Feed – Utilizing the same type of feed helps to maintain

consistent marbling and fat texture.

-Wet Aged, so it is delivered with prime tenderness every time.

All of these benefits while having the peace of mind knowing you are serving safe beef. We utilize processing facilities that are some of North America’s most state-of-the-art, where leading-edge quality, sanitation and safety standards are strictly enforced. And above and beyond that, Braveheart Beef uses DNA-based Traceability on all its beef and is the first in U.S. to use DNA-based traceability for Hamburger. Each animal is DNA tested and each item you purchase can be traced back to the exact Steer, farm where it was raised, harvest date, etc.

Shaun Mealy Category Manager

www.braveheartfoods.com

CUSTOMER SPOTLIGHT

Steve Pappas, of Pappas Restaurant,

so that customers leave happy, knowing they

went straight into the restaurant business after

had great food, which brings them back again

college. When he was a junior in college, his

and again.

parents went to Greece and left him to run

the restaurant, and it sucked him right in! His

because they are already selling more expen-

father, Mark Pappas, has owned the restaurant

sive products for a lower cost, creating a small

for 40 years, and Steve has been running it

margin. Steve said, “People know the difference

for 20 years. They opened a seafood carryout

between mid level and high quality food, and

location four years ago, and another restaurant

they are more quality conscious than price con-

location in Glen Burnie two years ago.

scious.”

When asked what makes the restaurant

successful, he said being around and in the same location for 40 years because the customers know we’re not going anywhere. For those 40 years, they have been producing quality food at the same level. Pappas buys a little higher quality products, without selling them at a much higher price. They continue to do that

Pappas does very little to no discounting

Below: Chef Wilson and Steve Pappas

Steve said that the Pappas crab cake

and the number of people who are coming into

is their best selling item. We asked him what

the restaurant. Customers are also able to make

makes it the best, he said, “The best crab meat

reservations through Open Table.

in the market, and Performance Foodservice

Roma Carroll County gets it for us!”

because of their service level, as well as the

relationship they have built. Steve has been

Most of the employees at Pappas are

Pappas likes Performance Foodservice

grown adults rather than younger kids, and they

working with Kevin, his District Manager for

have been with the company for a long time.

years, and his sales person, Jimmy is actually

Their chef has been working with them for 20

his cousin!

years! Steve is very proud of that because his

employees are people with families and they

neur is to be there all the time if you can. It’s not

are working with Pappas to support their fami-

always fun, it’s hard work, and it can be very

lies.

aggravating at times, but it can be rewarding if

When it comes to social media and the

Steve’s advice to the restaurant entrepre-

you put the time and effort into it.

internet, Pappas uses Facebook, Twitter, and Open Table, as well as their own website. They have a Facebook page for each of their locations, but Steve highly recommends Open Table.

It allows the restaurant to email customers, keep track of when your customers are coming in,

Below: Chef Wilson and Mark Pappas

Homestyle Sweet & Savory Pies ITEM #

DESCRIPTION

PACK SIZE

327819

PIE CHERRY 10” HS TFF RTB FULL CRUST

6/46 OZ

327842

PIE PEACH BLUEBERRY 10” HS TFF RTB FULL CRUST

6/46 OZ

327861

PIE BLUEBERRY 10” HS TFF RTB FULL CRUST

6/42 OZ

327862

PIE STRAWBERRY 10” HS TFF RTB FULL CRUST

6/42 OZ

327864

PIE CHOCOLATE CHIP PECAN 10” HS TFF T&S NUT TOPPING

6/39 OZ

327869

PIE APPLE COLONIAL HANDMADE 9” TFF RTB OPEN LOOK

4/64 OZ

327876

PIE PINEAPPLE UPSIDE DOWN 10” HS TFF RTB PECAN TOPPING

6/46 OZ

327881

PIE PEACH PRALINE 10” HS TFF RTB PECAN TOPPING

6/44 OZ

327837

PIE APPLE 10” HS TFF

6/47 OZ

327865

PIE APPLE NSA 10” HS TFF

6/38 OZ

327868

PIE VERY BERRY NSA 10” HS TFF

6/36 OZ

327843

PIE MUSHROOM & ONION SAVORY 9”

8/34 OZ

327844

PIE SPINACH & POTATO SAVORY 9”

8/34 OZ

327853

PIE TOMATO SAVORY 9” TFF

8/34 OZ

Colonial Apple

Peach Praline

Pineapple Upside Down

Mushroom & Onion

Tomato

Spinach & Potato

Only available at:

Ask your Area Manager for more information.

Suggestions...

Attracting customers, one recipe at a time!

Here you will find recipe ideas from Performance Foodservice as well as our Vendor and Broker Community. We hope that you will find some new ideas to add to your menu!

Breakfast: pages 10 - 13 Lunch: pages 14 - 26 Dinner: pages 27 - 36 Italian: pages 37-40 Dessert: pages 41-43

Authentic Mexican Chorizo Breakfast Pizza All American Breakfast Item # Description Portion Size 996780 Heritage Ovens English Muffin 1 each 855293 Jimmy Dean Mild Sasage Patty 1 - 2oz patty 246972 American Cheese 1 slice 880758 Egg Patty 1 patty 886638 Simplot Tater Gems 4 oz 312059 Ketchup 1 oz Directions: Microwave sausage according to directions. Prepare egg patty according to directions. Toast muffin. Place sausage patty, egg patty and cheese on muffin. Fry tater gems according to directions. Serve sandwich with side of tater gems and ketchup.

Advantage Waypoint

Item # Description Portion Size 78641 Fontanini Bulk Chorizo Sausage 4 oz 281377 Scrambled Eggs 2 each 246973 Shredded Cheddar Jack Cheese 4 oz 898641 Diced Onion 2 oz 297211 Diced Green & Red Peppers 2 oz 995379 Sour Cream 4 oz 331254 Precooked hashbrowns 2 oz 78982 Parbaked pizza crust 7�

1 each Directions: Preheat oven to 475 degrees. Over medium heat, in skillet, saute Fontanini Authentic Mexican Sausage, cook until done, drain excess grease. Build pizza by spreading sour cream thin, then add hashbrowns, scrambled eggs, sausage, onions and peppers. Top with cheese.

Fontanini

Bacon, Egg & Cheese on a Pretzel Roll

Breakfast Biscuit Strata

Item # Description Portion Size 33538 J&J Gourmet Jumbo Pretzel Roll 1 roll 993544 McCain Hashbrown Stick 1 stick 157436 Egg 2 eggs 883850 Bacon 2 slices 247761 Cheese 1 slice

Item # Description Portion Size 872625 Pillsbury Southern Style Biscuit 8 each 332768 Cornmeal, Yellow 1/4 cup 231880 Sundried Tomatoes, Diced 1/4 cup 314827 Sausage, Cooked, Diced 1 1/2 cups 56864 Pimiento, Diced 1/4 cup 260881 Spinach, Fresh, Roughly Chopped 4 1/2 cups 157436 Eggs, Whole, Large 18 each 344552 Mountain High Plain Yogurt 1 cup 344553 OR Mountain High Lowfat Yogurt 1 cup 199417 Milk 1 cup 903620 Taco Seasoning Mix 2 tsp 247760 Cheddar Cheese, shredded 3 cups

Directions: Prepare egg and bacon. Grill Pretzel Roll. Top roll with egg, bacon, and cheese. Serve with McCain Hashbrown Stick.

Key Impact Sales & Systems

Directions: Thaw biscuits at room temperature for approximately 10 minutes. Cut each biscuit into quarters. Sprinkle cornmeal in the bottom of a greased 2 inch full steam table pan. Spread biscuit quarters evenly across cornmeal. Sprinkle tomatoes, sausage, pimento and spinach over biscuit quarters. Whisk eggs, sour cream, milk and seasoning together in a mixing bowl until well blended. Pour egg mixture over vegetables, sausage and biscuits in steam table pan. Sprinkle cheese evenly across top of pan.

Bake at 350 degrees for 45-50 minutes in a standard oven (300 degrees for 40-45 minutes in a convection oven).

General Mills

Breakfast Platter Breakfast Fritta Item # Description Portion Size 240395 Deb El Liquid Eggs 1 cup 199428 Great Lakes Shredded Cheddar 1/4 cup 48339 Tulkoff Nat Chopped Garlic 1 Tbsp 855776 Roland Artichoke Hearts 1/3 cup 52768 Roland Roasted Red Peppers 1/4 cup 331145 Roma Chicken Sausage 2 - 4 oz links 995597 Potato Chip Skin On 97426 Spanish Sweet Onion, diced 1/2 onion Salt and Pepper to taste

Item # Description Portion Size 249294 Waffle Fry

6 oz 281377 Scrambled Eggs 4 oz 303563 West Creek Salsa 4 oz 235412 Shredded Cheese Blend 3 oz 995379 Sour Cream 907545 Spring Onion Directions: Fry waffle fries until done. Place on plate. Prepare scrambled eggs, place on top of fries. Top with cheese and sour cream.

Garnish with spring onions.

Directions: Grease a half hotel pan and place in layers: potato chip (enough to form a full layer), sausage, onion, peppers, garlic, artichoke, and cheese. Make 2 layers. Pour in egg mixture until it come close to the top. Bake for 45 minutes or until it sets.

Market Access Culinary Group

Summit Food Brokers

Brushetta Egg Sandwich with Ham

Buffalo Chicken Scramble

Item # Description Portion Size 296242 Egg White Patty 1.75 oz 36635 Whole Wheat English Muffin 1/2 muffin 878065 Tomato, diced 1 oz 874101 Grated Parmesan Cheese 2 oz 855571 Fresh Basil, chopped 2 leaves 883839 Black Forest Ham, diced 1 oz

Item # Description Portion Size 281381 West Creek Liquid Eggs 1/2 cup 887551 Chicken Breast, cooked & sliced 3 oz 247760 Shredded Jack Cheese 2 oz 907425 Red Onion, sliced 1 oz 263012 Smithfield Bacon, cooked 1 oz & crumbled 78139 Texas Pete Hot Sauce 1 oz 66626 Golden Grill Hash Brown 2 oz

Directions: Heat egg white patty and diced ham. Assemble sandwich style on toasted english muffin. Top with parmesan cheese, basil and tomato.

Acosta Sales and Marketing

Directions: Saute bacon, chicken and red onion in a non stick pan. Add liquid eggs and cheese - scramble until done. Serve with side of Golden Grill hash browns.

Acosta Sales and Marketing

Downy Oshun Hearty Breakfest Country Fried Steak and Eggs Item # Description Portion Size 994440 Advance Piere 5.33oz Texas 1 steak

Style Country Fried Steak 930625 Custom Culinary Peppered 4 oz Biscuit Gravy Mix 157436 Eggs 2 eggs 331254 Home Fries 5 oz 857648 Toast 2 slices Directions: Deep fry country fried steak. Serve with two eggs, hash browns, and toast. Drizzle steak with peppered gravy.

Key Impact Slaes & Systems

Easy Sunday Morning Breakfast Item # Description Portion Size 52220 Aunt Jemima Jumbo Waffle 1 waffle 342154 Smucker’s Blueberry Syrup 1 PC 259374 Dole Chef Ready Diced 4 oz Strawberries OR 36640 Aunt Jemima Heat N Serve 2 pancakes Pancakes 44495 Smucker’s Original Syrup 1 PC 258701 Dole Chef Ready Diced Peaches 4 oz Directions: Heat waffle or pancake in 350 degree oven for 3 minutes. Cover each with fruit. Garnish with whipped topping. Add PC syrup on the side.

Advantage Waypoint

Item # Description Portion Size 983027 Mexican Original Old Bay Flour 1 tortilla Tortilla 12” 93526 Pizzano Beef Sausage Topping 4 oz 229643 Scrambled Eggs 2 eggs 1715 Sorrento Shredded Mozz/ 2 oz Provolone Cheese 297211 Roastworks Unseasoned 2 oz

Peppers & Onions (thawed) Directions: Prepare and hold scrambled eggs in steam table. Heat peppers and onions (microwave or grill), hold in steam table. Heat sausage topping (microwave or 350 degree oven), hold in steam table. Assemble heated ingredients in heated tortilla. Serve with a side of tropical fruit salad.

Advantage Waypoint

Italian Sweet Toast Item # Deescription Portion Size 968379 Rich’s Italian Panini Bread 3 slices 240395 Deb El Liquid Eggs 2 cups 87184 Roland Melba Sauce 1/4 cup with Raspberries 242837 Cinnamon 1 tsp 242868 Nutmeg 1/2 tsp 56045 Vanilla Extract 2 tsp 32820 Hashbrown Country Diced 1/2 cup 897769 Fisher Nuts Pecan Halves 1/4 cup 910822 Ventura Smart Balance 3 Tbsp Margarine Spread Directions: Mix up egg, vanilla, nutmeg, and cinnamon. Dip bread into egg mixture and saute until golden brown on both sides. Saute potatoes and add salt and pepper to taste. Drizzle melba sauce over french toast bread. Toast pecans until brown and sprinkle over french toast. Top with Smart Balance Margarine.

Market Access Culinary Group

Philly Steak and Cheese Omelet Pecan Sticky Buns Item # Description Portion Size 11903 Pillsbury Cinnamon Roll plus 12 each 157187 Butter, salted 8 oz (1 cup) 33223 Brown sugar, packed 1 1/2 cups 266346 Honey 1/2 cup Water, hot 1 Tbsp 896925 Pecans, chopped 1 1/2 cups

Item # Description Portion Size 994458 SteakEze 4 oz Breakaway Philly 1 Steak Cheese Steak 157436 Eggs 3 eggs 246972 Cheese 3 oz 67779 Onions & Peppers 4 oz 268651 Farmer’s Kitchen Roasted 6 oz Redskin Potatoes

Directions: Combine butter, brown sugar, honey and hot water in mixer bowl fitted with paddle attachment. Mix on low speed approximately 2-3 minutes until smooth to create sticky smear. Spread sticky smear evenly into generously sprayed full size hotel pan and sprinkle evenly with chopped pecans. Place cinnamon rolls in 4x6 pattern on top of sticky smear, spacing evenly. Bake in standard oven at 350 degrees for 35-39 minutes (convection oven at 300 degrees for 28-32 minutes, rotating half turn at 14 minutes). Invert muffin pan onto full sheet pan or serving platter immediately upon removing from oven to release sticky buns from pan.

Directions: Prepare Omelet. Grill Steak Meat. Combine Steak Meat, Cheese, Onions, and Peppers in Omlete. Serve with a side of McCain Farmer’s Kitchen Roasted Redskin Potatoes

Tip: Walnuts or chopped almonds can be substitued for pecans if desired.

General Mills

Ultimate Breakfast Sandwich Item # Description Portion Size 240395 Deb El Liquid Eggs 1/2 cup 331144 Roma Chorizo 1 - 4 oz link 36849 Rich’s French Roll Dough 1/2 loaf 246973 Great Lakes Monterey Jack 1/4 cup Shredded Cheese 67779 Bell Peppers, red, yellow & green, 1/3 cup sliced 98999 Potato Crispy Cube 1/2 cup 42228 Tabasco Red Pepper Sauce 1/4 tsp

Vegetable, Egg and Cheese Wrap Item # Description Portion Size 326163 Rich’s Veg, Egg & Cheese Wedge 1 piece 32820 Hashbrowns Country Diced 1/2 cup Directions: Follow directions on Rich’s Wedge Box. Fry potatoes until golden brown. Plate and serve.

Directions: Saute sliced sausage until 3/4 done. Add sliced peppers.

Sprinkle in tabasco sauce. Cook until soft. Add egg, cook until almost done. Add cheese and place in roll. Fry potatoes and serve on side or on roll.

Market Access Culinary Group

Key Impact Sales & Systems

Market Access Culinary Group

All Ashore Lunch 4 Alarm Chili in Sourdough Bread Boule Item # Description Portion Size 66204 Campbell’s Chili Con Carne 8 oz 10038 McCain Battered Onion Straws 2 oz 998661 West Creek Cheddar Cheese 1 each Jalapeno Popper 153323 Sourdough Bread Boule 1 boule 247761 Jack Cheese Directions: Prepare Chili. Add to bread boule. Sprinkle with jack cheese. Top with onion straws and jalapeno popper. Bake for 5 minutes to melt cheese.

Key Impact Sales & Systems

Asian Bowl Item # Description Portion Size 327887 Amoy Rice Noodles 12 oz 158771 Koch Chicken Breast 4 oz 994615 Roland Sesame Oil 1/2 tsp 18322 Roland Artichoke Hearts 1/4 cup 54382 Roland Hoisin Sauce 3 oz 66195 Roland Plum Sauce 2 oz 27403 Green Tabasco Sauce 1 oz 896927 Fisher Sliced Almonds 2 oz 993240 Snow Peas 3 oz 875443 Red Bell Peppers, sliced 3 oz 936514 Sesame Seeds 3 Tbsp 250519 Amoy Thai Spring Roll 2 pieces

Item # Description Portion Size 299182 Big Bob’s Fisherman’s Platter 9 oz (Flounder, shrimp, scallops) 197436 West Creek 3/8” Skin On Fries 3 oz 158906 Village Garden Tarter Sauce 282361 Coleslaw Directions: Deep fry pre-portioned seafood at 350 degrees for 3 1/2 minutes. Deep fry french fries for 2 1/2 minutes. Serve with a side of Coleslaw, and tarter sauce in a ramekin.

Advantage Waypoint

Asian Meatball Wrap Item # Description Portion Size 231774 Roma Beef Italian Meatball 1oz 1 - 1oz 256976 Asian Fish Sauce 2 Tbsp 24104 Radicchio Leaf 1 each 902582 Green Leaf 1 each 71215 Lime Wedge 1 each 319575 Hot Sauce Directions: Heat meatball to temp in Asian sauce. Place coooked meatball in radicchio and green leaf. Serve with lime and hot sauce.

Directions: Follow noodle directions on bag. Saute chicken breast, cut in cubes. Add all vegetables and saute for 2 minutes. Add hoisin, plum and sesame sauces, and saute for 3 minutes. Add tabasco sauce. Place noodles in bowl, add sauted chicken, sauce and veggies. Sprinkle top with almonds. Fry thai spring roll, and serve as garnish.

Market Access Culinary Group

CBF Brokerage

Bacon Wrapped Splitters Aunt Tee’s Veggie Dip Item # Description Portion Size 35399 Ken’s Buttermilk Ranch Dressing 8 oz 337679 West Creek All Natural 8 oz Sour Cream 862769 McCormick Grill Mates Vegetable 4 oz Seasoning Directions: Combine all ingredients in mixing bowl. Mix thoroughly. Serve with vegetables of your choice.

Key Impact Sales & Systems

Bangers and Mash Item # Description Portion Size 897604 Banger (grilled) 2 each 898641 Diced Onion 2 oz Guinness Beer 2 oz 78306 Demi Glaze 2 oz

Salt and Pepper to taste 157187 Butter 1 oz 328835 Olive Oil 4 oz 331256 Mashed Potato 4 oz Directions: Preheat grill. Start sauce. Heat saute pan, add oil and cook onions until tender. Deglaze with Guinness beer, reduce until au sec. Add demi glaze, reduce until desired thickness.

Fontanini

Item # Description Portion Size 157484 All Meat Franks 8/1 1 each 229841 Bacon Applewood 1 each 857650 Heritage Ovens Hot Dog Bun 1 each 861687 West Creek Chips 4 oz Directions: Score hot dog lengthwise. Wrap with bacon and fry in 350 degree vegetable oil until the bacon is crisp. Serve on roll with West Creek Chips

Performance Foodservice

Beef in the Garden Burger Item # Description Portion Size 158856 West Creek 5/1 Beef Burger 3.2 oz 902582 Lettuce 1 leaf 878064 Tomato, sliced 1 - 2 slices 907425 Red Onion, sliced 861687 West Creek Potato Chip Ripple 2 oz 857651 Sesame Seed Bun 1 each 276470 West Creek Garden Green Mix Dusting 314001 Pickle Spear 1 each Directions: Prepare burger as ordered, top with next three ingredients. Dust burger and chips with Hidden Valley Garden Green Onion mix.

Garnish with pickle spear.

Stillwater Provisions

Bloody Caesar Bermuda Gouda Chicken Burger Item # Description Portion Size 340990 Pierce Chicken Burger 1 each 907425 Bermuda Onion 1 slice 243348 Gouda Cheese 1 slice 902582 Lettuce 878064 Tomato 265613 Signature Ciabatta Square 1 each Directions: Grill chicken burger. Place on ciabatta square, top with onion, cheese, lettuce and tomato.

Infusion Sales & Marketing

Boneless Wing Sampler

Item # Description Portion Size Vodka 1 1/2 oz 862936 Salt Dash 56550 Pepper Dash 924962 Worcestershire Sauce 2 dashes 319575 Hot Pepper Sauce 2 dashes 28913 Horseradish 1/2 tsp 284152 Roma Ocean Clam Juice 1 oz 878196 Tomato Juice 6 oz Directions: Mix ingredients, serve over ice.

Infusion Sales & Marketing

Bubbly Rosy Lemonade

Item # Description Portion Size 862813 Pierce Boneless Wing Dings 5 each 862812 Pierce Boneless Wing Zings 5 each 323845 Pierce Boneless “Skinny Dippin� 5 each Breast Chunks 246918 Ranch Dressing

Item # Description Portion Size 982392 Club Soda 2 gallons 71415 Fresh Strawberries 2 cups 68201 Crystal Light Lemonade Drink 1 pouch

Mix (2 gallon pouch)

Directions: Heat Wing Dings and Wing Zings (bake or fry). Cook Skinny Dippin Chicken (bake or fry). Assemble sample platter. Serve with ranch dressing on the side.

Directions: Add club soda to Crystal Light Lemonade Drink Mix in 2 gallon pitcher, stir until mix is disolved. Stir in strawberreis. Serve over ice.

Note: Garnish each serving with fresh mint and a lemon wedge for something extra.

Infusion Sales & Marketing

Kraft Foods

Catch of the Day Salad Caribbean Jerk Baguette Item # Description Portion Size 333089 Heritage Ovens French Baguette 5 oz 29464 Farmland Smoked Pit Ham 4 oz 246294 Cream Cheese 1/2 oz 158819 Swiss Cheese 2 oz 18795 Jamaican Jerk Sauce 1/2 oz 907425 Thin Sliced Red Onion .4 oz 242833 Caribbean Jerk Seasoning .2 oz Directions: Use 1/2 baguette, cut lengthwise. Spread cream cheese on bread and place ham on top. Spread jerk sauce. Top with onion and sprinkle jerk seasoning. Add cheese and broil until cheese is melted.

Roso & Pakula Food Brokers

Chicken Burger Avocado Melt Item # Description Portion Size 340990 Pierce Chicken Burger 1 each 33458 Calavo Avocado Pulp 158812 Monterey Jack Cheese 995379 Sour Cream 265613 Signature Ciabatta Square 1 each Directions: Grill chicken burger. Place on ciabatta square, top with avocado pulp, cheese and sour cream.

Infusion Sales & Marketing

Item # Description Portion Size 907449 Spring Mix Lettuce 2 oz 870522 Grape Tomatoes 4 tomatoes 301735 Fresh Gourmet Asiago Cheese 2 oz Ciabatta Croutons 882540 Icelandic 4oz Salmon 4 oz 19064 Sorrento Shred WM Mozzarella 2 oz 158915 Village Garden Raspberry 2 oz Vinagrette Dressing Directions: Place mescaline lettuce in chilled bowl or plate. Cut grape tomatoes in half, place with lettuce. Grill salmon fillet on both sides (in charbroiler to desired temp). Finish with shredded cheese and serve dressing on the side.

Advantage Waypoint

Chicken Burger Holiday Edition Item # Description Portion Size 340990 Pierce Chicken Burger 1 each 334987 Stuffing Mix Cranberry Sauce 346487 Signature Cranberry-Orange 1 each Ciabatta Square Directions. Grill chicken burger. Assemble sandwich.

Infusion Sales & Marketing

Clam Fajita Clam Bake with Clam Chowder Item # Description Portion Size 851509 Seawatch Clam Chowder 8 oz 854649 Seawatch Super Clam Strips 6 oz 57742 Stealth Fry 3/8” 1/4 lb 296213 Tulkoff X-tra Bold Cocktail Sauce 3 oz 115040 Westminster Oyster Cracker .05 oz 326635 King of Prince Tavern Cod 2 pieces Directions: Heat clam chowder as directed on can. Serve with oyster crackers. Fry clam strips, cod and fries until golden brown. Plate and serve.

Market Access Culinary Group

Cobb Salad Wrap Item # Description Portion Size 78748 Garden Spinach Tortilla 1 - 12” 878065 Tomato, choppped 1 each 23082 Avocado 1 each 238641 Parmesan Cheese 1/2 cup 907449 Mixed Greens 1/2 cup 78638 Bacon 3 slices 330507 Broccoli Cheddar Nuggets 6 pieces Directions: Prepare bacon as directed, set aside. Lay tortilla shell flat.

Spread avocado on wrap. Add mixed greens, chopped tomato and parmesan cheese. Top with bacon. Wrap and serve with broccoli cheddar nuggets.

CBF Brokerage

Item # Description Portion Size 326695 Roma Crispy Clam Strips 20 oz 954794 Fajita Seasoning 1 cup 907437 Iceberg Lettuce, shredded 1 head 994200 Tomatoes, diced 2 cups 158812 Monterey Jack Cheese, shredded 2 cups 314417 Abuelita Flour Tortillas, 12” 12 each 9097426 Onion, sliced 1 medium 67779 Red Pepper, sliced 1 each Directions: Prepare clam strips according to package (fry in oil for 60 seconds). Cook onion and peppers in oil until tender. lay each tortilla on flat surface. Sprinkle tortilla with fajita seasoning and cheese. Layer lettuce, tomatoes, onion and pepper over each tortilla. Top each with prepared clam strips. Fold ends of torilla and roll.

Infusion Sales & Marketing

Cowboy Turkey Lunch Item # Description Portion Size 857649 Heritage Ovens Corn Dusted 1 roll Kaiser Roll 87377 Ridgecrest Roast N Serve 3 oz Turkey Breast 264039 Cattlemean’s Classic BBQ Sauce 1 oz 907437 Lettuce 878064 Tomato 320926 Select Recipe Crinkle Cut 4 oz Wedge Fries 282361 Coleslaw 2 oz Directions: Slice roasted turkey breast, thin. Deep fry wedge fries for 3 minutes. Assemble roll and turkey breast. Garnish with lettuce and tomato. Serve with coleslaw on the side.

Advantage Waypoint

Curry Chicken Salad (Yields 30 - 1/2 cup servings) Cuban Dog Item # Description Portion Size 879939 Ridgecrest Black Angus Franks 1 each 857646 Sub Roll 1 each 883834 Ham, sliced 2 oz 313997 Dill Pickles 8 - 10 each 158822 Swiss Cheese 2 each 234877 Yellow Mustard Directions: Split grilled hot dog in half lengthwise. Lay on subroll with sliced ham, dill pickles, yellow mustard and swiss cheese. Cook in panini press or buttered skillet, flattening until golden.

Item # Description Portion Size 344552 Mountain High Plan Yogurt 4 cups 344553 OR Mountain High Lowfat Yogurt 4 cups 896927 Almonds, sliced 1/2 cup 242840 Curry Powder 2 tsp 242864 Ground Ginger 1 tsp 951959 Chicken Base 1 tsp 996069 Dry Mustard, ground 1 tsp Salt 1/4 tsp 197449 Chicken, cooked and diced 8 1/2 cups 967394 Raisins 1/2 cup 857178 Celery, fresh, diced 1/2 cup 907425 Red Onion, small diced 1/2 cup 948578 Pineapple Tidbits, drained 1/2 cup Directions: Toast sliced almonds in oven at 350 degrees for 5-7 minutes or until light brown. Cool and set aside. Combine all spices and chicken base with yogurt in small mixing bowl. Stir using a wire whisk or rubber spatula until mixture is smooth and well blended. Add cooked chicken, drained pineapple, raisins, celery and red onion. Stir until the ingredients are coated well with the yogurt dressing. Stir in toasted almonds or use as a garnish.

Store covered, under refrigeration until use.

Performance Foodservice

Down Home BBQ Sliders Item # Description Portion Size 97500 Rich’s Pork BBQ 6 oz 347681 LeBus Sliders 4 each 970977 Great Lakes Muenster Cheese 2 slices 149831 Knouse Apple Butter 3 oz 275912 Tulkoff Horseradish 1 oz 272661 Sweet Things Sweet Potato Puff 4 oz 37604 Bush’s Baked Beans 4 oz Directions: Heat BBQ until hot. Bake off sub roll. Add BBQ to sub roll and place cheese on top. Allow cheese to melt. Mix apple butter and horseradish together, place in ramekin. Fry sweet potato puffs.

Place sauce next puffs on plate. Heat and serve baked beans in side bowl.

Market Access Culinary Group

Note: For best results, make dressing at least 2 hours ahead to allow flavors to blend. Discard prepared chicken salad after 3 days. General Mills

Fast Franks Item # Description Portion Size 157492 Cocktail Franks 1 pound 51370 Heinz Ketchup 1 cup 972548 Crushed Pineapple Juice 8 oz 248327 Grape Jelly 1/2 cup 248321 Jalapeno Peppers, chopped 2 Tbsp Directions: Brown cocktail franks in medium skillet. When browned, remove from skillet and set aside. Add ketchup, pineapple, grape jelly and jalapenos to skillet. Cook, stirring until jelly is melted. Add cocktail franks, simmer in sauce 10 to 15 minutes, stirring occasionally. Serve warm.

Heinz

Hawaiian Burger Ham and Salad Wrap Item # Description Portion Size 29464 Farmland Smoked Pit Ham 3 oz 902582 Lettuce Leaf 1 piece 878064 Tomato Slices 2 slices 281974 Egg Salad 1/2 cup 75113 Flour Tortilla One 10 inch Directions: Layer lettuce, ham, tomato, and salad down center of tortilla.

Fold bottom edge of tortilla about halfway over filling. Fold in sides, overlapping in center, or roll up like an ice cream cone.

Item # Description Portion Size 158894 Lean Ground Beef Patties (6oz) 9 pounds 260219 Peppered Ham Slices (.75 oz) 2 pounds 56824 A1 Steak Sauce 16 oz 857649 Kaiser Rolls, split, toasted 4 pounds 949315 Fresh Pineapple, grilled 4 pounds

(each cut in 16 slices) 907425 Red Onions, grilled 1 pound

(each cut in 6 slices) Directions: For each serving: Grill 1 beef patty on medium-high heat to desired doneness. Meanwhile, grill 2 ham slices 1 minute on each side or until heated through. Spread 1/2 Tbsp steak sauce onto bottom half of roll. Top with burger, 2 ham slices, 1 pineapple slice, 1 onion slice, and 1 tbsp of steak sauce. Cover with top roll.

Note: Pineapple and onion slices can be grilled ahead of time.

Store in refrigerator up to 24 hours before reheating in oven and using as directed.

Roso & Pakula Food Brokers

Idahoan Cheesy Potato Stuffed Mushrooms Item # Description Portion Size 32810 Idahoan Real Mashed Potatoes 1 bag 272375 Large Mushrooms 72 247551 Olive Oil 6 Tbsp 855551 Chopped Chives 1/2 cup 229841 Bacon, finely chopped 1 cup 158818 White Cheddar Cheese, shredded 1 1/2 cups 231695 Minced Garlic 4 Tbsp Directions: Prepare potatoes according to package directions. Add chives, bacon, and cheese. Sprinkle olive oil and minced garlic on bottom of walled cookie sheet. Remove stems from mushrooms and stuff caps with potato mixture. Sprinkle shredded cheese over top of mushrooms. Bake at 350 dgerees for 20-25 minutes.

Key Impact Sales & Systems

Kraft Foods

Jalapeno Ranch Seafood Pasta Salad Item # Description Portion Size 323692 Ken’s Jalapeno Ranch Dressing 2 oz 87410 Trident Surimi 3 oz 326279 Penne Pasta 4 oz 67779 Bell Peppers & Onions 2 oz 870522 Cherry Tomatoes 2 oz Directions: Combine ingredients in mixing bowl. Mix thouroghly. Serve as a side.

Key Impact Sales & Systems

Kronos Chicken Gyro Sandwich KC BBQ Bacon Burger with Beer Battered Fries Item # Description Portion Size 146147 Advance Pierre 4oz Pub Burger 1 burger 944065 Ken’s Sweet Baby Rays 2 oz BBQ Sauce 10038 McCain Onion Straws 2 oz 995642 Brew City Beer Battered Fries 6 oz 907437 Lettuce 878065 Tomato 1 slice 229841 Bacon 2 slices 314010 Pickle 1 spear

Item # Description Portion Size 991077 Kronos Chicken Gyro Meat 5 slices 28894 Kronos 7” Pita Bread 1 piece 902582 Lettuce 1 piece 878064 Tomato, diced 2 oz 979532 Kronos Tzatziki Sauce 2 oz Directions: Heat chicken gyro meat and pita bread. Spread tzatziki sauce on pita. Top with meat, lettuce, tomato and onion. Fold over and serve.

Directions: Grill burger. Top with Sweet Baby Ray’s BBQ Sauce, McCain Onion Straws, Bacon, Lettuce and Tomato. Serve with Brew City Fries and a pickle spear.

Key Impact Sales & Systems

Kronos Gyro Sandwich Item # Description Portion Size 28894 Kronos Pita bread 7” 1 piece 994989 Kronos Gyro Slices 6 - .5 oz slices 979532 Kronos Tzatziki 2 oz 878064 Tomato Slices 3 slices 898641 Onion, chopped 2 oz Directions: Heat gyro slices and pita bread. Spread tzatziki sauce on bread.

Top with meat, tomato, and onion. Fold sandwich in half and serve.

Roso & Pakula Food Brokers

Lobster Sensation Sandwich Item # Description Portion Size 850472 King of Prince Lobster Sensation 1 cup 857178 Celery, finely diced

1/4 cup 907425 Red Onion, finely diced 2 Tbsp 254667 Ventura Mayo Dressing 3 Tbsp 345607 Fresh Lemon Juice 1 tsp

Rich’s Gluten Free Roll 1 each 878064 Tomato 2 slices 308202 Romaine Lettuce 1 piece Fried Pickle 2 pieces 330690 House Cut Fry 4 oz Directions: Salad - strain lobster meat. Then add lemon juice, celery and onion. Fold in mayo. Add to roll, garnish with lettuce and tomato.

Prepare fries according to directions on box. Fry pickles for 3 minutes or until golden brown. Plate and serve.

Roso & Pakula Food Brokers

Market Access Culinary Group

Meatball Slider LOVE Wrap (Lettuce, Onion, Vegetable, Egg Salad) Item # Description Portion Size 78753 Whole Wheat Tortilla 1 - 12�

281974 Prepared Egg Salad 1 cup 902582 Lettuce 1 leaf 907426 Onion 1 slice 878065 Tomato 1 slice 330523 Cream Cheese Popper 5 pieces

Item # Description Portion Size 231781 Roma Italian Meatball 2oz 1 each 44156 Stanislaus Al Dente Pasta Sauce 2 oz 330508 Roma Aptz Mozz Cheese Stick 2 sticks 291620 Mini Slider Roll 3�

1 each Directions: Prepare meatball as directed. Coat with sauce. Place meatball on slider roll. Top with prepared mozzarella sticks and serve.

Directions: Scoop 1 cup of egg salad onto wrap. Top with onion and tomato and lettuce. Wrap and serve with cream cheese poppers.

CBF Brokerage

Meatball Soup Item # Description Portion Size 236187 Roma Italian Meatball 0.5oz 5 - 0.5 oz 907426 Onion 1/2 cup 857178 Celery 1/4 cup 231695 Garlic, chopped 2 cloves 247551 Extra Virgin Olive Oil 1/3 cup 20611 Stanislaus 74-40 Tomato Strips 16 oz 873947 Beef Broth or Base 14 oz 260811 Spinach Leaves 3 cups 855571 Basil, chopped 2 Tbsp 270787 Rosemary Focaccia 1 each

Meatball Stuffer Item # Description Portion Size 298474 Luigi Chicken and Beef Meatball 4 pieces 41718 Full Red Marinara 3 oz 851242 Bread Boule Mini 1 each Shredded Mozzarella 2 oz Directions: Prepare meatballs as directed. Coat with suace. Place in bread bowl. Top with mozzarella cheese and serve.

Directions: Saute onion, celery and garlic with EVOO 5 minutes on medium heat. Add beef broth and simmer. Add tomatoes and meatballs, simmer for 10 minutes. Add spinach and basil. Serve with rosemary focaccia.

CBF Brokerage

CBF Brokerage

CBF Brokerage

Mini Octopus Mac & Cheese Mediterranean Mac & Cheese Item # Description Portion Size 246737 Kraft Macaroni & Cheese 7 oz pouch (frozen pouch) 914977 Kalamata Olives, cut in half 2 oz 231880 Sun Dried Tomatoes Julienne 1 oz 231695 Garlic, minced 1 tsp 232061 Roasted Red Peppers Julienne 2 oz 247179 Feta Cheese Crumbles 1 oz Directions: Cut slit in mac & cheese pouch, microwave for 3.5 minutes. Mix in remaining ingredients.

Kraft Foods

Item # Description Portion Size 246737 Kraft Macaroni & Cheese 7 oz pouch (frozen pouch) 157492 West Creek Beef Hot Dog 1 each Directions: Cut slit in mac & cheese pouch, microwave for 3.5 minutes.

Cut an Oscar Mayer hot dog in half, then cut one end of each piece into thin strips to form eight legs. Boil the hot dog to curl the legs. Top each heated pouch of cooked Kraft Macaroni & Cheese with a hot dog octopus.

For a healthy kids meal: Combine one serving of Kraft Macaroni & Cheese with one cup of oranges and a Capri Sun 100% Juice for a delicious meal with 430 calories, and less than 600 mg of sodium.

Kraft Foods

Pizza Dog

Pub Fish & Fries

Item # Description Portion Size 879941 Black Angus Franks 1 each 878198 Marinara Sauce 6 oz 232981 Piancone Mozzarella 1 oz 874101 Raffinato Parmesan

1 tsp 261432 Dried Oregano 1/2 tsp

Item # Description Portion Size 242028 Icelandic Beer Battered Haddock 4 oz 197436 West Creek 3/8� Skin On Fries 3 oz 282361 Cole Slaw 4 oz 997742 Tarter Sauce 1 oz

Directions: Simmer hot dogs in marinara sauce. Spread on toasted bun.

Sprinkle with grated mozzarella, parmesan and dried oregano.

Broil until cheese is melted.

Performance Foodservice

Directions: Deep fry haddock fillet at 350 degrees until product floats (4-5 minutes). In separate basket, fry skin on fries for three minutes.

Assemble plate and serve with side of coleslaw.

Advantage Waypoint

Roma Italian Sub Rib Bit Appetizer Item # Description Portion Size 995917 Farmland Smoked Rib Bits BBC 1 pound 277501 Crisp N Crunchy French Fries 6 oz Directions: Heat fully cooked Farmland Rib Bits (boil in bag, or heat in oven). Serve with French Fries.

Item # Description Portion Size 268848 Roma Deli Pepperoni (sliced) 4 oz 233631 Assoluti Genoa Salami (sliced) 4 oz 870869 Shredded Lettuce spread 898641 Sliced Onion spread 857646 Hoagie Roll 6�

1 roll 967011 Italian Dressing drizzled 211705 Sliced Provolone Cheese 2 slices 242866 Italian Seasoning sprinkle Directions: Cut hoagie in half. Lay down shredded lettuce and sliced onion.

Drizzle italian dressing over veggies. Place 4 to 5 slices of Assoluti genoa salami. Place 4 to 5 slices of Roma deli pepperoni on top. Put down two slices of provolone cheese. Sprinkle italian seasoning. Top with bread.

Roso & Pakula Food Brokers

Smokey Carolina Pork BBQ Sliders Item # Description Portion Size 262632 Hamburger Slider Rolls 3 each 344041 Smokey Carolina BBQ with 2 oz Tomato Sauce 344041 Beer & Cheese Soup, cup 4 oz 314001 Rye Street Pickles 1 slice 883003 Toasted Onion Batter Green Bean 1.5 oz Directions: Heat Smokey Carolina BBQ. Place on lightly toasted slider rolls.

Serve with a cup of Beer and Cheese soup and a side of battered green beans.

Acosta Sales & Marketing

Liguria Foods

Spicy Hog Wings Item # Description Portion Size 856060 Farmland KC Wild Wings - Pork 4 - 2 oz 319576 Wing Sauce 4 oz 197431 Shoestring French Fries 6 oz Directions: Heat fully cooked KC wild wings (deep fry, bake, or grill) until hot. Toss in wing sauce. Serve with french fries.

Roso & Pakula Food Brokers

Taco Salad Taco Dog Item # Description Portion Size 157491 West Creek Beef Franks 6 each 78753 Piancone Tortilla, whole wheat 1 each 235412 Cheddar Cheese Blend, shredded 1 oz 907437 Lettuce, shredded 1 oz 303564 Salsa 1 oz 199411 Sour Cream 1 Tbsp Directions: Wrap grilled hot dog in grilled tortilla. Top with shredded cheese, lettuce, salsa and sour cream.

Performance Foodservice

Teriyaki Meatball Kabob Item # Description Portion Size 243969 Roma Baked Meatball 2oz 4 each 949315 Pineapple 4 pieces 870522 Cherry Tomatoes 4 pieces 875409 Green Pepper 4 pieces 995148 Teriyaki Sauce 2 cups 330524 Zucchini Sticks 10 pieces Directions: Prepare meatballs as directed. Coat with sauce. Take wood skewer, place meatball, pineapple chunk, green pepper, cherry tomato onto skewer. Repeat until full. Serve with zucchini sticks.

CBF Brokerage

Item # Description Portion Size 243626 Tezzata Taco Meat 6 oz 907437 Lettuce, chopped 6 oz 878065 Tomatoes, chopped 1/2 tomato 235408 Corazo Cheese, grated 2 oz 907545 Green Onion 1 each 199411 Sour Cream 1 oz Directions: Heat up taco meat. Chop lettuce, tomatoes and green onions (save some for the top). Mix well. Add to bowl. Add taco meat on top. Sprinkle with cheese and sour cream, top with remaining green onions.

Burke Corporation

Tortilla Meatball Pizza Item # Description Portion Size 78747 Flour Tortilla 1 - 12�

45212 Stanislaus Pizzaiolo Pizza Sauce 1 oz 301029 Shredded Mozzarella 3 oz 236174 Roma Raw Meatball 5 pieces Directions: Prepare meatballs as directed, then chop into smaller pieces.

Lay tortilla flat. Add sauce and cheese. Top with meatballs. Bake at 375 degrees for 10 minutes.

CBF Brokerage

Veal Parmesan Sandwich Turkey Rachel Item # Description Portion Size 211772 Marble Rye Bread 2 slices 902582 Lettuce 1 piece 891757 Dan’s Prize Turkey, Sliced 3 oz 282361 Don’s Salad Cole Slaw 1.5 oz 158724 Swiss Cheese 3 oz 231768 Mayonnaise 1/2 oz 333998 Salt to taste 242872 Pepper to taste 333284 Sweet Hotties Pickles 3 slices 292014 Vegetable Pasta Salad 2 oz

Item # Description Portion Size 296560 Catelli Italian Style Breaded Veal Patty 878198 Marinara Sauce 301029 Mozzarella Cheese 54121 Signature Ciabatta Square Directions: Bake or fry veal patty until golden brown. Top with marinara and cheese. Place in oven to melt cheese.

Direcitions: Toast bread. Spread mayo on both sides. Assemble sandwich.

Top with sweet hotties pickles. Serve with a side of vegetable pasta salad.

Acosta Sales & Marketing

Vegan Hummus Sampler Item # Description Portion Size 73729 Kronos Classic Hummus 3 oz 295978 Kronos Hummus w/ Roasted 3 oz Red Pepper 28894 Kronos Pita Bread 7” 1 piece 328835 Olive Oil 1.5 oz 321695 Garlic Dash Black Pepper Dash Directions: Cover pita bread with olive oil and spices. Heat in oven or on grill. Cut into 8 portions and serve with hummus.

Roso & Pakula Food Brokers

Infusion Sales & Marketing

Village Garden Gourmet BBQ Chicken Salad Item # Description Portion Size 158774 Grilled Chicken 6 oz 314438 Arcadiam Harvest Mix 6 - 8 oz 857184 Carrots, shredded 1/2 oz 875192 Cheddar Cheese, shredded 1 oz 158812 Mont Jack Cheese, shredded 1 oz 883850 West Creek Bacon, crumbled 1/2 oz 157231 Blue Cheese Dressing OR 2 oz 157235 Village Garden Ranch Dressing 2 oz 234792 West Creek Gourmet BBQ Sauce 2 oz 878065 Tomatoes, chopped 1/2 oz 873914 Cucumbers 1/2 oz

Directions: Place ingredients in a mixing bowl (except chicken, BBQ sauce, and dressings). Toss well and place on a serving plate or in a salad bowl. Brush warm chicken with 1 oz BBQ sauce. Place chicken on salad. Drizzle the remaining BBQ over the salad.

Serve with Village Garden blue cheese or ranch dressing.

CF Sauer

Appetizer Combo Platter Angus Beef in the Bay Burger Item # Description Portion Size 158895 West Creek 4/1 Beef Burger 4 oz 234872 Sweet BBQ Sauce 878064 Tomato, sliced 1 - 2 slices 907425 Red Onion, sliced 861691 West Creek Potato Chip 2 oz Kettle Cooked 857651 Sesame Seed Bun 1 each 31612 Old Bay Seasoning Dusting 314011 Pickle Spear 1 each Directions: Prepare burger as ordered, top with next three ingredients. Dust burger and chips with Old Bay Seasoning. Garnish with pickle spear.

Stillwater Provisions

Baked Spaghetti and Meatball Pie Item # Description Portion Size 243969 Roma Baked 2 oz Meatball 8 pieces 232957 Spaghetti 1/2 lb 910986 Full Red Cacciatore 40 oz 138065 Ricotta Cheese 2 cups 238641 Parmesan Cheese 1 cup 301029 Mozzarella Cheese 1 cup 157436 Eggs 2 eggs 946995 Garlic Breadstick 2 each Directions: Prepare spapghetti as directed and drain. Preheat oven to 350 degrees. Mix eggs in bowl. Stir in ricotta and parmesan cheeses until well blended. Add spaghetti to ricotta mixture. Transfer to prepared pie plate and top with sauce. Sprinkle with mozzarella.

Bake for 25 minutes. Serve with garlic breadsticks.

CBF Brokerage

Item # Description Portion Size 331573 Posada Spicy Steak & Cheese 3 pieces Nacho Bite 325953 Posada Chicken & Cheese 3 pieces Nacho Bite 277420 Spicy Green Beans 3 oz 995406 Sweet Corn Nugget 2 oz 75430 Sour Cream 1 oz 33586 Rosarita Thick & Chunky Salsa 2 oz Directions: Fry appetizers according to directions on packaging. Assemble on platter with sour cream and salsa for dipping.

Acosta Sales & Marketing

Black and Blue Salad Item # Description Portion Size 907449 Spring Mix Lettuce 4 oz 863661 Tyson IBP Flat Iron Steak 5 oz 301733 Fresh Gourmet Tuscan Herb 2 oz Focaccia Crouton 907426 Sliced Onion 1 oz 246886 Villiage Garden Blue Cheese 2 oz Dressing Directions: Place mescaline lettuce in chilled bowl or plate. Grill steak 5 minutes on each side to medium/medium well. Let stand, slice thinly. Place sliced onions on lettuce. Garnish with croutons.

Place sliced steak in center. Serve dressing on the side in ramekin.

Advantage Waypoint

Braised Lamb Shanks Blue Cheese Garlic Bread Item# Description Portion Size 333089 Heritage Ovens Artisan 1 loaf French Baguette 157231 Village Garden Blue Cheese 1/4 cup 231695 West Creek Fresh Garlic, chopped 1 clove 248356 Fresh Parsley, chopped 1 tsp Directions: Cut bread in half lengthwise. Combine dressing, garlic and parsley. Spread mixture on bread and broil until golden brown.

Item # Description Portion Size 246562 Catelli Lamb Shanks 4 each 328835 Olive Oil 4 Tbsp 907426 Large Onion, sliced 1 each 857178 Celery, diced small 1 rib 993275 Large Carrot, diced small 1 each 883686 Bay Leaf 1 each 231695 Crushed Garlic 2 cloves 927366 Shallot Bulb, crushed 1 each 78772 Whole Tomatoes 2 cups 231869 Tomato Paste 2 Tbsp White Wine 1/2 cup Red Wine 1/2 cup 231841 Flour 1 cup Directions: Combine flour, salt and pepper in a large bowl. Coat lamb shanks and shake off excess flour. Heat oil in large sauce pan over high heat. Brown lamb shanks on both sides. Add onion, celery, carrot, bay leaf, garlic, shallot. Cook until onion is translucent. Add rest of ingredients and bring to a boil. Add lamb shanks and cover. Simmer for 2 hours. Remove lamb shanks and serve on a warm platter, pouring the sauce over the top.

Serves 4.

CF Sauer

Bravo Nachos

Ceasar Salad in Sundried Tomato Bowl

Item # Description Portion Size 984919 Mexican Original Tri Color 8 oz Corn Chips 241832 Dole Chef Cut Mango Diced 8 oz 114819 Minor’s Ancho Flavor Concentrate 1 oz 75060 Rose’s Lime Juice 1 oz 878065 Tomates, diced 8 oz 249098 Cilantro, finely diced

1/2 oz 907425 Red Onion, diced 2 oz

Item # Description Portion Size 78749 Sundried Tomato Wrap 1 - 12” 907429 Romaine Lettuce 1 head 238641 Parmesan Cheese 1/3 cup 242872 Pepper 1/2 tsp 333998 Salt pinch 924962 Worcestershire Sauce 1 tsp 345607 Lemon Juice 3 Tbsp 231695 Garlic, crushed 1 clove 247551 EVOO 1/3 cup

Directions: Combine all fruit and vegetable ingredients. Add lime juice to ancho concentrate, whisk together. Add mixture to fruit and vegetables. Serve in center bowl with a platter of chips.

Advantage Waypoint

Infusion Sales & Marketing

Directions: Fry tortilla to create bowl. Chop romaine lettuce. Combine other items to make dressing. Toss well and serve.

CBF Brokerage

Even Better Steak & Potatoes Cheasapeake Roll with Salad Item # Description Portion Size 867462 Rich’s Flatbread 1 - 12”x12” 298469 Chicken of the Sea Crabmeat 3 oz Super Lump 314571 Roma Sausage - Old Bay, diced 4 oz 27403 Tabasco Green Jalapeno Sauce 1 tsp 236753 Kettle Cuisine Spinach 4 oz Artichoke Dip 974481 Great Lakes Three Cheese Blend 3 oz Mozz, Prov, Parm 875041 Ventura Liquid Alternative Butter 2 oz 31612 Old Bay Seasoning 1 Tbsp 231720 Ventura Balsamic Dressing 3 oz 61386 Lettuce 5 oz Directions: Cook off sausage, then dice up small. Lay out flatbread, and spread artichoke dip evenly. Sprinkle sausage, crabmeat, cheese and tabasco sauce evenly. Roll up and spread liquid alternative butter, and sprinkle old bay on top. Bake at 350 degrees for 12 minutes, or until internal temperature of 120 degrees. Pull out of oven, let stand for 5 minutes. Slice into desired serving portions. Serve with side salad.

Market Access Culinary Group

Item # Description Portion Size 863661 Tyson IBP Flat Iron Steak 5 oz 329066 Simplot Roastworks Tri Color 4 oz Fingerling Potatoes 245949 Simplot Culinary Sonoma Blend 3 oz 329671 Heritage Oven Variety Dinner Rolls Directions: Grill steak to order (5 minutes each side for medium). Heat roasted fingerlings for 17-20 minutes on sheet pan (hold in steam table). Steam or saute edamame succotash blend for 7-9 minutes. Heat dinner rolls in warmer for 4-5 minutes. Assemble portions on plate. Serve dinner rolls in a basket.

Advantage Waypoint

Fiesta Clam Dip

Fontanini Zesty Nacho Queso - Chorizo Dip

Item # Description Portion Size 233834 Roma Chopped Sea Clams 6.5 oz (drain, reserving juice) 246294 Cream Cheese, softened 4 oz 995379 Sour Cream 5 oz 303564 Salsa 4 oz 972212 Taco Seasoning 2 Tbsp 242871 Onion Powder 1 tsp 878677 Garlic Powder 1 tsp 252204 Abuelita Tortilla Chips

Item # Description Portion Size 78641 Bulk Chorizo 2 oz 231510 Ultimelt Queso Cheese 6 oz 252204 Tri Color Tortilla Chips 4 oz Directions: Cook and brown Chorizo over medium heat in skillet. When cooked, drain excess grease and fold in queso cheese. Continue to cook until hot. Serve with tortilla chips.

Directions: Blend taco seasoning and cream cheese together. Add sour cream, garlic powder, and onion powder. Mix well. Add salsa and clams, blend. If thinner dip is desired, add clam juice. Serve with toritlla chips.

Infusion Sales & Marketing

Fontanini Italian Meats

Home on the Ranch Double Beef Burger Fried Seafood Tappas Platter Item # Description Portion Size 347683 Seawatch Super Clam Strips 4 oz 244633 King of Prince 16/20 Deep Cut 4 pieces Shrimp 204793 Amoy Crab Rangoon 3 pieces 79865 King of Prince Tavern Cod 2 pieces 231730 Ventura Roma Buttermilk 4 oz Ranch Dressing 876176 Roland Wasabi Powder 1 tsp 87198 Roland Sweet Thai Chili Sauce 3 oz Directions: Fry clams, shrimp, crab rangoon and cod until golden brown. Mix buttermilk ranch dressing with wasabi powder. Serve seafood platter with Wasabi Ranch and Sweet Thai Chili Sauce.

Market Access Culinary Group

Item # Description Portion Size 158864 West Creek 8/1 Beef Burger 2 - 2oz 942127 Pepper Jack Cheese 1 slice 878064 Tomato, sliced 1 - 2 slices 907425 Red Onion, sliced 861688 West Creek Potato Chip Original 2 oz 857651 Sesame Seed Bun 1 each 276470 Hidden Valley Ranch Dry Mix Dusting 314001 Pickle Spear Directions: Prepare 2 burgers as ordered with pepper jack cheese in between. Top with listed ingredients. Dust burger and chips with Hidden Valley Ranch Dry Mix. Garnish with pickle spear.

Stillwater Provisions

Lea & Perrins Steak Marinade

Lemon Pepper EZ Chicken

Item # Description Portion Size 341010 L&P Worcestershire Sauce 1/2 cup 292729 Olive or Vegetable Oil 3 Tbsp 288489 Balsamic Vinegar 3 Tbsp 333998 Salt 1/4 tsp

Item # Description Portion Size 323844 Pierce EZ Chicken Parts 4 pieces 74307 Lemon Pepper Seasoning 971036 FlavRPac Caribbean Vegetable Blend

Directions: Combine ingredients and refrigerate in large shallow non-alluminum dish or plastic bag. Pour marinade over steak, turn to coat and place in refrigerator for 30 minutes. Remove Steak, discard marinade. Grill or Broil to desired doneness, brushing frequently with extra Lea & Perrins Worcestershire Sauce.

Heinz

Directions: Bake, fry or grill EZ chicken. If frying, add seasoning after frying.

If baking or grilling, add seasoning first. Serve with vegetables.

Infusion Sales & Marketing

Lobster Ravioli with Crab Cream Sauce Lobster Mac Item # Description Portion Size 334050 Lobster Salad 3 oz 991356 Lobster Bisque 2 oz 67124 White Cheddar Cheese Sauce 4 oz 929498 King Cut Gruyere, shredded 1 oz (emmi roth) 251644 Al Dente Pasta 8 oz Directions: Mix all ingredients together. Place in oven safe dish. Heat until internal temperature is 155 degrees. Garnish with fresh parsley and serve.

Acosta Sales & Marketing

Meat Ravioli Item # Description Portion Size 231681 Roma Meat Ravioli 5 each 157189 Butter 4 Tbsp 74489 Ground Sage 1 tsp 907545 Green Onion 1/8 cup Pasta Water 1 Tbsp 246296 Shredded Romano, parmesan 1/8 cup or asiago cheese 248354 Parsley, fresh, chopped pinch 56550 Ground Pepper 333755 Signature Honey Molasses Table Loaf Directions: Cook ravioli according to instructions on box. Melt butter, add sage and green onion. Cook for about 2 minutes until onions are tender. Add pasta water and simmer for 30 seconds. Pour sauce over ravioli, sprinkle with cheese and a pinch of pepper and parsley. Serve with Honey Molasses loaf.

Infusion Sales & Marketing

Item # Description Portion Size 79179 Roma Lobster Ravioli 5 each 157189 Butter, unsalted 2 oz 927366 Chopped shallots 1 Tbsp 303685 Maryland Crabmeat 4 oz Cognac 2 oz 878209 Tomato Sauce 5 oz 997152 Heavy Cream 10 oz 862936 Salt Directions: Using a 12-inch sauté pan at medium heat, add butter, shallots, and sauté until shallots are translucent. Add the crabmeat and sauté for about 2 to 3 minutes. Remove the sauté pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce, cream with salt, and cook until it reduces half way and becomes creamy.

Boil the ravioli according to instructions. Pour sauce over ravioli and sprinkle with chives.

Infusion Sales & Marketing

Meatball Sliders 3 Ways Item # Description Portion Size 26188 2 oz Raw Meatball 3 - 2 oz 878198 West Creek Marinara 1 oz 211705 Raffinato Provolone Cheese 1 oz 247736 Piancone Smoked Mozz Cheese 1 oz 231623 Roma Roasted Red Peppers 1 oz

Mushroom Macella Sauce 1 oz 254034 Heritage Ovens Slider Buns 3 each Directions: Preheat grill to medium heat. Flatten 3 Fontanini Raw Meatballs into patties. Start grilling sliders. While meatball sliders are cooking, heat up marinara and mushroom marcella sauce. Toast slider buns. Place finished meatballs on buns. Make one slider with Marinara and provolone cheese. Make the second with marcella sauce. Make the final one with roasted red pepper and smoked mozzerella. Melt the cheese in oven.

Fontatini Italian Meats

Natti Boh Pasta Mom’s Meatloaf Item # Description Portion Size 239320 Catelli Meatloaf Mix 2 lbs 53724 Italian Seasoned Breadcrumbs 1 cup 157436 Egg, beaten 1 egg 993275 Baby Carrots 1/3 cup 231215 Ketchup (divided into 2 1/2 cups) 1 cup 231695 Garlic, chopped 1 Tbsp 907426 Onion, chopped 1/2 cup 862936 Salt 1 tsp 863025 Chili Powder 1/2 tsp 56550 Ground Black Pepper 1/2 tsp 41827 FlavRPac Riviera Vegetable Blend Directions: Preheat oven to 375 degrees. Mix meatloaf mix with other ingredients (save 1/2 cup ketchup). Shape meatloaf and place in a loaf pan. Cover and bake for 45 minutes. Remove cover and bake for approximately 15 minutes more or until 160 degrees.

Serve with vegetables.

Infusion Sales & Marketing

Parmesan Crusted Barramundi Item # Description Portion Size 334563 Trident 5 - 7oz Barramundi Fillet 1 fillet 303191 Zatarain’s Long Grain & Wild Rice 5 oz 238641 Grated Parmesan Cheese 951858 Bread Crumbs 993293 Mixed Vegetables 4 oz Directions: Combine bread crumbs and parmesan cheese. Coat Barramudi and pan fry. Serve with a side of mixed veggies and Zatarain’s Rice

Key Impact Sales & Systems

Item # Description Portion Size 997490 Patrick Cudahy Hot Ham, diced 2 oz 158770 Koch West Creek Chicken, cubed 3 oz 314570 Roma Sausage, Natti Boh 1 link 232026 Piancone Whl Pear Tomatoes 1 cup 251814 Barilla Whole Grain Penne, cooked2 cups 997152 Heavy Cream 3/4 cup 855571 Basil, chopped 3 Tbsp 48339 Tulkoff Nat. Chopped Garlic 1 Tbsp 345607 Fresh Lemon Juice 1 tsp Directions: Saute hot ham in oil for 2 minutes. Then add chicken and sausage, cook until done. Add in hand crushed pear tomatoes and garlic. Saute for 10 minutes. Add in heavy cream and reduce by 1/4. Add in basil and lemon juice. Then salt and pepper to taste.

Toss in cooked pasta and serve.

Market Access Culinary Group

Party of 5 Starts Here Item#

Description Ridgecrest Appetizers 328704 Horseradish & Beef Purse 328705 Kalamata Olive Squares 328693 Spicy Beef Empanadas 328696 Gourmet Clams Casino 328715 Mediterranean Veggie Balls

Portion Size 3 each 3 each 3 each 3 each 3 each

Directions: On sheet pan with parchment paper, place hor d’oeuvres. Place in preheated 350 degree convection oven. Cook for 7-9 minutes.

Assemble onto platter in groups. Garnish with edible flowers.

Can be served with sauces if desired.

Advantage Waypoint

Pepperoni Extravaganza Pizza Penne Trifecta Item # Description Portion Size 326279 Penne Pasta 4 oz 993239 West Creek Spinach 4 oz 78574 Ultimo Sausage 6 oz 264698 Crushed Red Peppepr sprinkle 231505 Romano Cheese sprinkle 233302 Olive OIl 1 oz Directions: Cook pasta. Put olive oil in pan and saute spinach and pasta until spinach starts to wilt. Add crushed red pepper. Transfer to bowl or plate. Sprinkle with Romano Cheese.

Burke Corporation

Seared 1855 Pork Tenderloin Item # Description Portion Size 277699 Pork Tenderloin 1 each 56291 Kosher Salt 4 Tbsp 264697 Black Pepper 4 Tbsp Directions: Trim fat and silver skin. Season with salt and pepper. Roast in 350 degree oven until done. Let rest for 10-15 minutes, then carve.

Performance Foodservice

Item # Description Portion Size 78616 Roma Sliced Pepperoni 30-40 slices 259353 Liguria Pepperoni 30-40 slices 268848 Roma Deli Pepperoni (sliced) 6-10 slices 292156 Pizza Crust 231754 Roma Tomato Pizza Sauce 301029 Shredded Bacio Cheese Directions: Cover pizza crust with sauce. Top pizza with sliced Roma deli pepperoni, then Roma sliced pepperoni, then Liguria pepperoni.

Cover with Bacio cheese. Bake.

Liguria Foods

Seared Braveheart Tenderloin Item # Description Portion Size 234511 Whole Beef Tenderloin OR 1 each 264501 Beef Tenderloin Denudded 1 each 242670 Garlic, granulated 1 cup 264697 Black Pepper 1 cup 56291 Kosher Salt 1 Directions: If you use a whole tenderloin, trim the silver skin and fat off. If you use a denudded tenderloin, remove only the silver skin. Mix garlic, black pepper, and kosher salt. Rub all over top, sides, and bottom of tenderloin. Roast in preheated 450 degree oven until cooked to your likeness.

Performance Foodservice

Sweet Baby Ray’s BBQ Angus Burger State Fair Pork Sliders Item # Description Portion Size 277699 Pork Tenderloin 2 each 81983 All Purpose Flour 1 cup 157436 Eggs, lightly beaten 3 each 32728 Panko Breadcrumbs 2 cups 254034 Slider Rolls 1 dozen 997161 L&P Traditional Steak Sauce 1 cup 51370 Heinz Ketchup Pouch Pack 1 cup 52355 Soy Sauce 1/2 cup 288489 Balsamic Vinegar 1/2 cup 875441 Cabbage, fine julienne 1/2 head 259249 Rice Vinegar 1/4 cup Directions: Peel, trim and cut pork tenderloins into 12 medallions. Pound medallions between plastic wrap until 1/4” thick with meat mallet.

Coat pork in flour then dip in egg and then in panko crumbs.

Heat pan over medium flame and pan-fry in your choice of fat.

Keep warm. Mix steak sauce, ketchup, soy sauce, and balsamic vinegar together and set aside. Mix cabbage and rice vinegar together and set aside. Salt & Pepper to taste. Dip fried pork in sauce mixture. Put on rolls, top with cabbage slaw and serve.

Heinz

Texas Style Braveheart Beef Brisket Item # Description Portion Size 262162 Beef Brisket 1 each 76895 Onion Salt 1 cup 247739 Garlic, granulated 1 cup 984859 Black pepper 1 cup 333122 Heritage Ovens Artisan Ciabatta Dinner Roll Directions: Rub onion salt, garlic and black pepper on top and bottom of brisket. Place in deep roasting pan fat side down. Cover with water until water is 1/2 inch from top of brisket. After 1 1/2 hours turn brisket over, fat side up. Cook for another 1 1/2 hours until fork tender. Set aside and let rest for at least 10-15 minutes.

Slice and enjoy.

Performance Foodservice

Item # Description Portion Size 331393 Advance Pierre 3.5oz Chophouse 1 burger Angus Burger 242702 McCormick Montreal Steak 1 tsp Seasoning 944065 Sweet Baby Ray’s BBQ Sauce 2 oz 942127 Jack Cheese 1 slice 907425 Red Onion 1 slice 907437 Lettuce 878065 Tomato 1 slice 857649 Kaiser Roll 1 roll 995642 Brewcity Beer Battered Fries 6 oz Directions: Top burger with Montreal Steak Seasoning and grill. Add BBQ sauce, cheese, onion, lettuce, and tomato. Serve on a kaiser roll with a side of Brew City Fries.

Key Impact Sales & Systems

The Meatball Kabob Item # Description Portion Size 233071 Meatball 1 oz 2 each 287632 Cubed Mozzarella Cheese 2 each 870522 Cherry Tomato 2 each 282375 Mushroom 2 each 875406 Green Pepper, cube (1”x1”) 2 each 288560 Olive Oil 1/4 oz 242866 Italian Seasoning sprinkle

Salt and Pepper, to taste Directions: Bake meatballs until done. Set aside. Cut green pepper in 1 inch cubes. Add to bowl mushrooms, cherry tomatoes, and green pepper. Add olive oil and Italian Seasoning. Mix well. Put on sheet pan and roast in a preheated 425 degree oven for about five minutes until ends start to get soft. Then build kabobs with meatball, pepper, cheese, tomato, mushroom and repeat.

Burke Corporation

Turkey Dinner Toasted Ravioli with Dipping Sauces Item # Description Portion Size 79876 Roma Toasted Ravioli 5 each 138065 Ricotta Cheese 1/2 oz 231880 Sundried Tomato, finely chopped 3/4 oz (with oil) 878198 Marinara 1 oz 287855 Pesto 1 oz Directions: Mix sun-dried tomatoes and ricotta cheese and blend thoroughly using a hand mixer or blender. Cook toasted ravioli according to box instructions. Place the marinara, pesto and sun-dried tomato/ricotta mix into 1 oz souffle cups. Plate ravioli and sauces on a rectagular tray and serve.

Infusion Sales & Marketing

Tuscan Veal Loin Chop Item # Description Portion Size 281024 Catelli Veal Loin Chop 1 - 16 oz 328835 Extra Virgin Olive Oil 1/2 cup 231695 Garlic Cloves, minced 2 cloves 74727 Rosemary Leaves 1 Tbsp 74489 Sage Leaves 1/2 cup 862936 Salt 56550 Cracked Pepper 986394 Lemon 1 each 971036 FlavRPac Caribbean Vegetable Blend Directions: Combine spices, oil and lemon juice. Marinate lamb chop for 2 hours. Season lamb chop with salt and pepper and grill. Baste lamb chop with excess marinated while grilling. Serve with vegetables.

Infusion Sales & Marketing

Item # Description Portion Size 87377 Ridgecrest Roast & Serve 4 - 1 oz slices Turkey Breast 329066 Simplot Roastworks Tri Color 4 oz Fingerling Potatoes 57364 Nestle Trio Turkey Gravy 1 oz 245949 Simplot Culinary Select 3 oz Edamame Succotash Blend Directions: Roast turkey at 350 degrees with broth for 45 minutes to an hour. Heat roasted fingerlings for 17-20 minutes on sheet pan.

In large pot, add one gallon water, heat to boil, add gravy mix to finish. Steam edamame succotash blend for 7-9 minutes. Assemble plate, serve with gravy on the side.

Advantage Waypoint

Veal Cannelloni with Asparagus, Sun-Dried Tomato Goat Cheese Sauce Item # Description Portion Size 233317 Roma Veal Crepe Cannelloni 2 each 32835 Olive Oil 2 Tbsp 907545 Green Onions, chopped 1/4 cup 231695 Garlic, chopped 1/4 tsp 855512 Fresh Thyme, chopped 1/2 tsp

Splash of White Wine 231880 Sun-Dried Tomatoes, drained 1/4 cup and chopped 850832 Fresh Soft Goat Cheese 1 oz (cut into pieces) 862124 Signature Traditional Dinner Roll Directions: Cook ravioli according to box instructions. Blanch asparagus in water for 1 minute or in microwave for 45 seconds. In skillet heat oil and saute green onions for about 2 minutes. Add garlic, thyme, wne and sun-dried tomatoes. Cook 1 minute, add asparagus. Mix thoroughly and add goat cheese until it melts. If sauce appears too thick, add 1 tbsp hot water. Spread over ravioli and serve with roll.

Infusion Sales & Marketing

Veal Picatta Item # Description Portion Size 105272 Roma Veal Cutlet 1 each 231841 Flour 2 Tbsp 862936 Salt 1/2 tsp 985079 Paprika dash 242882 White Pepper dash 328835 Olive Oil 1 Tbsp White Wine 2/3 cup 986394 Lemon Juice 2 Tbsp 246790 Capers 2 tsp 157189 Butter 1 tsp 971047 FlavRPac Key West Vegetable Blend Directions: Pound veal cutlet to 1/8”. Dredge veal in flour and seasonings.

Saute on high heat approximately 2 minutes on each side and remove from pan. Add wine and lemon juice to pan and reduce.

Finish with butter and capers. Serve with vegetables.

Infusion Sales & Marketing

Village Garden Asian Ginger Sesame Pasta Salad Item # Description Portion Size 267995 Piancone Fettuccini 5 lb 993316 Green Beans 1 lb 857184 West Creek Fresh Carrots 12 oz 875443 West Creek Fresh Red Peppers 3 each (sliced) 907425 Red Onions, sliced 2 each 876913 Cashews 16 oz 246948 Water Chestnuts 12 oz 158908 Village Garden Ginger Sesame 8 oz Dressing Directions: Combine all ingredients and chill overnight.

CF Sauer

Whole Wheat Asian Sea

Wings and Things Sampler

Item # Description Portion Size 347682 Amoy Whole Wheat Noodle 6 oz 34611 Seawatch Stuffed Clams 4 pieces 917307 Seawatch IQF Chopped Clams 3 oz 997871 Patrick Cudahy Prosciutto 2 oz 48339 Tulkoff Chopped Garlic 2 Tbsp 891718 Green Tabasco Sauce 1 tsp 231991 Seawatch Ocean Clam Juice 1/4 cup 247551 Olive Oil 2 tsp 907443 Parsley, chopped 2 tsp

Item # Description Portion Size 865147 West Creek Rotesserie Wings 4 each 290395 West Creek Boneless Wings 4 each 998664 West Creek Mozzarella Cheese 4 each Sticks 998673 West Creek Beer Battered Onion 3 oz Rings 319575 Hot Sauce 3 oz 34977 Ken’s Chunky Blue Cheese 3 oz 35399 Ken’s Buttermilk Ranch 3 oz 878198 West Creek Marinara Sauce 3 oz

Directions: Follow instructions on box for stuffed clams. Cook noodles according to box. Saute olive oil with prosciutto and garlic for 2 minutes. Add sea clams, cook for another 2 minutes. Add sea clam juice and tabasco and simmer for 3 minutes. Toss in noodles and serve in middle of plate surrounded by the baked clams. Garnish with chopped parsley.

Market Access Culinary Group

Directions: Combine all 4 fried products on sampler tray. Serve with souffle cups of sauces.

Key Impact Sales & Systems

Bacio Margherita Pizza

Bacio Black & Blue Steak Pizza Item # Description Portion Size 78986 Pizza Crust 1 each 992360 Braveheart Sirloin 1 1/2 cut 16 oz 233302 Olive Oil 3 Tbsp 56291 Kosher Salt to taste

Roasted Garlic Paste 1/2 cup Onion Mixture 1/2 cup 263722 Gorgonzola Crumbles 1 cup 907443 Parsley, chopped fine

2 Tbsp

Fresh Ground Pepper to taste Directions: Garlic Paste - 3 heads of garlic, 3 Tbsp olive oil and kosher salt. Cut off 1/4 inch from top of garlic. Place head in foil. Cut side up, drizzle olive oil and salt. Wrap and roast about 1 hour.

Squeeze off pulp when cooled.

Item # Description Portion Size 78986 Pizza Crust 1 each 233302 Olive Oil 2 Tbsp 233006 Pizza Sauce 6 oz 231695 Garlic 236029 Fresh Mozz, 1/4� slices 855571 Fresh Basil Leaves 10

Salt and Pepper to taste Directions: Spread pizza sauce on crust. Sprinkle with garlic. Top with cheese. Cook until done. Garnish with basil and salt and pepper and olive oil.

Onion Mixture - 3 large yellow onions sliced, 1 Tbsp butter, 2 Tbsp olive oil and kosher salt. Heat oil in pan, saute onions and salt, cook covered 20 minutes, stirring occasionally until golden brown.

Season steak with olive oil, salt and pepper. Grill steak, less than normal. When cooked, set aside and let rest. Spread garlic mixture thin with onion mixture. Slice steak and arrange over the top. Sprinkle with cheese. Bake pizza until cheese starts to melt.

Remove and garnish with parsley and salt and pepper.

Performance Foodservice

Bruce Lee Meets Al Capone Italian Crab Toast

Bacio Mozzarella & Tomato Item # Description Portion Size 287632 Bacio WM Mozzarella 6 oz 855571 Fresh Basil 3 leaves 878065 Tomato, cut in 8 wedges 1 each 987731 Kosher Salt 1 tsp 264697 Black Pepper 1 tsp 233302 Extra Virgin Olive Oil 1/2 oz 55051 Balsamic Glaze 1/2 oz Directions: Slice Bacio block lengthwise about 1/8 inch thick. Put through hand pasta cutter, cut cheese and set aside. Mix tomatoes, olive oil, and cheese. Drizzle balsamic glaze on plate. Place cheese and tomatoes on plate. Season with salt and pepper. Garnish with basil.

Performance Foodservice

Performance Foodservice

Item # Description Portion Size 209072 Amoy Lo Mein Noodle 8 oz 315676 Roma Sausage Hot Italian Link 1 link 905828 Fisher Nuts Pine Nuts 3 oz 237768 Roma Pasta Sauce 4 oz 287855 Armanino Basil with Pine Nuts 2 oz 855776 Roland Artichoke Hearts 1/4 cup 936514 Toasted Sesame Seeds 2 Tbsp 968379 Rich’s Italian Panini 2 slices 236753 Kettle Cuisine Spinach 4 oz Artichoke Dip 303670 Chicken of the Sea Crabmeat, 3 oz Lump 158812 Great Lakes Feather Shred 2 oz Monterey Jack Cheese Directions: Follow lo mein noodle directions on box. Saute sliced sausage until done. Add artichoke and saute for 2 minutes. Then add pasta sauce, cook until comes to a simmer. Stir in pesto and toss in noodles. Garnish with pine nuts and seasame seeds.

Crab Toast: spread artichoke dip over panini bread, sprinkle crabmeat and cheese. Bake off at 350 degrees for 8 minutes or until cheese is melted. Cut into quarters and serve on side of pasta dish.

Market Access Culinary Group

Easy Eggplant Parm Chicken Philly Item # Description Portion Size 78577 Roma Chicken Strips 6 oz 329684 Roma Hoagie Roll 1 each 231797 Mushrooms, sliced 2 oz 898641 Onion, sliced 1 oz 907437 Lettuce, shredded 1 oz 878065 Tomato 2 slices 201350 Mayo 1 Tbsp 197431 French Fries 4 oz 232142 Roma Mozzarella Cheese 1 oz

Item # Description Portion Size 275158 Eggplant Egg Wash 1/4” 275159 Eggplant Tempura Battered 1/4” 878198 West Creek Marinara 79054 Mozzarella Cheese, shredded Directions: Place sauce on bottom of bakery pan. Add eggplant, then more sauce. Spread shredded mozzarella on top. Create two more layers with eggplant, sauce, mozzarella. Bake at 350 degrees for 15 minutes.

Directions: Heat up Roma chicken strips. Saute mushrooms and onion until done. Toast roll and spread mayo on both sides. Add lettuce and tomato. Mix chicken, mushroom, and onion together and place on roll. Sprinkle with cheese and melt. Serve with french fries.

Burke Corporation

Eat Your Vegetables Pizza Item # Description Portion Size 292156 Ultimo Ready Rise Pizza Crust 1 - 16” 30554 Alfredo Sauce 8 oz 246882 Parmesan Cheese, sprinkled 1 oz 272375 Sli Mushrooms 3 oz 297211 Simplot Roastworks Unseasoned 6 oz Peppers and Onions 1715 Sorrento 50/50 Mozz/Provolone 4 oz Shredded Directions: Prepare crust according to package instructions. Cover crust with sauce, vegetables, and cheese. Heat in 425 degree conventional oven until curst browns and cheese melts.

Fontanini Cajun Andouille Kabobs with Dijonnaise Item # Description Portion Size 245287 4 oz Andouille link (cut in 4) 2 oz 898641 Onions 1/2 oz 875409 Green Bell Peppers 1/2 oz 272375 Button Mushrooms 1 piece 993870 Mayonnaise 1 oz 962568 Whole Grain Mustard 1 oz 328835 Olive Oil 908166 Lemon Juice 321695 Garlic 275246 Herb Seasoning Directions: Cut onion and peppers into wide strips. In a plastic bag, combine olive oil, lemon juice, garlic, herb seasoning with the cut vegetables. Let marinate for 30 minutes. Preheat grill to medium heat and cut up sausage. Build skewers by alternating vegetables and sausage. Season with salt and pepper. While the kabobs are cooking, mix mayonnaise and mustard to create sauce. Serve with sauce on the side.

Fontanini Italian Meats Advantage Waypoint

Performance Foodservice

Grilled Chicken Flat Bread Pizza Godfather Italian Sausage Cheese Steak Item # Description Portion Size 120103 Cooked & Sliced Italian Sausage 3 oz 242138 Sliced Steak Meat 3 oz 898641 Onion 1 oz 875406 Peppers 1 oz 857646 6 Inch Hoagie Roll 1 each 211705 Provolone Cheese 1 slice Directions: Over medium heat, grill onions and green peppers. Grill Italian sausage and sliced steak meat. Toast bun. Place cooked meat in bun, top with onions and peppers. Place cheese on top and melt.

Fontanini Italian Meats

Item # Description Portion Size 335582 Harvestland 5oz ABF Chicken 1 breast Breast 231623 Roasted Red Peppers 2 oz 242641 McCormick Basil 1 tsp 78664 Alfredo and Garlic Spread 4 oz 914349 Naan Flatbread 1 each Directions: Grill Harvestland chicken breast. Chop and add to the top of the flat bread. Add peppers, basil, and drizzle with Alfredo Garlic Spread.

Key Impact Sales & Systems

Here’s the Meat PIzza Pie

Italian Stallion

Item # Description Portion Size 252253 Ultimo Ready Rise PIzza Crust 1 - 7” crust 233006 Pizza Sauce 4 oz 31810 Bonici Sliced Original Style 3 oz Pepperoni 888353 Bonici Italian Style Sausage 2 oz Topping 1715 Sorrento 50/50 Mozz/ Provolone 3 oz Shredded

Item # Description Portion Size 968379 Rich’s Italian Panini Bread 2 pieces 997871 Patrick Cudahy Prosciutto 3 oz 997874 Patrick Cudahy Genoa Salami 2 oz 287855 Armanino Basil Pesto 1 tsp with pine nuts 885968 Great Lakes WM Mozzerella 2 oz 981360 Kettle Cuisine Pasta Fagioli 8 oz 949541 Stealth Shoestring French Fries 4 oz 878064 Tomato, sliced 1 slice 61386 Romaine Lettuce 2 leaves

Directions: Prepare crust according to package directions. Top with meats.

Cover with cheese. Bake on screen at 425 degrees untill crust browns and cheese melts.

Advantage Waypoint

Directions: Spread pesto over both slices of bread. Pile meats and cheese.

Add tomato and lettuce. Heat soup. Fry french fries.

Market Access Culinary Group

Philly Mac & Cheese Steak Sub Pasta Perfect Item # Description Portion Size 267995 Fettucini 4 oz 30554 Stouffer’s Alfredo Sauce 2 oz 34323 Minor’s Herbe De Provence 1/2 oz 267897 Tyson Grilled Breast Strip 4 oz 245949 Simplot Edamame Succotash 4 oz Directions: Warm alfredo sauce. Add herb de provence and keep warm. Prepare fettucini. Warm chicken breast strips in 350 degree oven for 7-9 minutes. Steam edamame succotash for 7-9 minutes.

Place chicken and succotash on pasta, cover with sauce.

Advantage Waypoint

Directions: Grill Steak Meat. Top steak sub with Campbell’s Mac and Cheese. Serve with McCain Flavorlast Fries.

Tuscan Flatbread Pizza Item # Description 867462 Rich’s Flatbread 287852 Armanino Basil Pesto without pine nuts 231754 PCP Super Heavy Pizza Sauce 56832 Tabasco Red Pepper Hot Sauce 18322 Roland Artichoke Quarters 315667 Roma Mild Italian Sausage Link 879329 Rico Mia Diced Cheese Provolone/Mozzarella

Item # Description Portion Size 261103 Roma 6oz Flat Steak 2 steaks 74226 Campbell’s Mac and Cheese 6 oz 857646 Sub Roll, 6” 1 roll 926835 McCain Flavorlast Fries 6 oz

Veal Parmesan Portion Size 1 - 12”x12” 3 Tbsp 1/4 cup 1 tsp 1/3 cup 2 - 4 oz links 1/2 cup

Directions: Thaw flatbread. Spread pesto on flatbread, then add sauce.

Sprinkle mozzarella cheese. Add cooked sausage (sliced), and artichoke quarters. Sprinkle tabasco sauce. Bake at 350 degrees for 12 minutes or until flatbread is crisp underneath.

Item # Description Portion Size 105272 Roma 4oz Top Round Veal Cutlet 2 cutlets Breader 242678 McCormick Italian Seasoning 1 Tbsp 326295 Spaghetti 6 oz 878198 West Creek Marinara Sauce 4 oz 291103 Breadstick 1 stick Directions: Bread veal cutlets using breader and italian seasoning. Deep Fry. Serve on a bed of spaghetti with West Creek Marinara sauce and a Bread stick.

Market Access Culinary Group

Key Impact Sales & Systems

Key Impact Sales & Systems

Decadent Cookie Cheesecake Blueberry Dessert Roll Item # Description Portion Size 230586 Rich’s Plain Flatbread 1 - 14” 913017 Rich’s Cream Cheese Filling 3 oz 228614 Knouse Bluberry Pie Filling 4 oz 850658 Nutella Spread 3 oz 876913 Fisher Cashews 4 oz Directions: Lay out flatbread and spread the cream cheese on top. Add blueberries and half of cashews. Roll up and spread on top with nutella and rest of cashews. Slice and serve cold or warm.

Market Access Culinary Group

Dutch Apple or Cherry Pie Sundae Item # Description Portion Size 235739 Sara Lee Dutch Apple Pie or 1 slice 251806 Sara Lee Cherry Pie 1 slice 329912 Vanilla Ice Cream 2 scoops 344297 Smuckers Variety Platescapers drizzle

(choc, caramel, vanilla, strawberry) Directions: Cumble crust edges of pie. Alternate ice cream, portion of pie, ice cream, portion of pie. Crumble crust edge over top. Drizzle with caramel plate scaper.

Advantage Waypoint

Fruits of the Forrest Dessert Pizza for Two Item # Description Portion Size 252253 Ultimo Ready Rise Pizza Crust 1 - 7” crust 275512 Sara Lee Fruits of the Forest Pie 2 slices 999958 Spreadable Cream Cheese 4 oz

(vanilla or cheesecake flavor)

Item # Description Portion Size 320455 Philadelphia Cheesecake Batter 3 lb (1 tub) 29128 Nabisco Graham Cracker Crumbs 2 1/2 cups 157189 Butter, melted 7 1/2 Tbsp 309193 Sugar, divided 2/3 cup 858656 Oreo Pieces (medium) 1 cup Directions: Let Philadelphia Cheesecake Batter stand at room temperature 1 hour. Mix Nabisco Graham Cracker Cumbs, 1/3 cup sugar, and butter; press onto bottom, and 2 inches up side of 1 (9inch) springform pan. Bake in 325ºF standard oven 8 min. Cool.

Combine Cheesecake Batter and Oreo Pieces; pour evenly over crust. Place in water bath. (See directions on tub of Cheesecake Batter for how to prepare water bath). Bake 1 hour 35 min. to 1 hour 45 min. or until center is almost set; cool completely.

Refrigerate several hours or overnight.

Special Extra: Garnish each serving with a dollop of whipped topping and light sprinkling of additional OREO Pieces.

Kraft Foods

Hi Rise Cheesecake Sundae Item # Description Portion Size 877307 Sara Lee Hi Rise NY Style 4 scoops Cheesecake One of the following Dole Chef Ready Fruits: 241832 Mango Cubes 2 oz 258701 Diced Peaches 2 oz 259374 Diced Strawberries 2 oz 344297 Smuckers Variety Platescaper drizzled

(chocolate, caramel, vanilla, strawberry) Directions: Use mini scoop to portion 4 scoops of cheesecake into sundae dish. Garnish with fruit of choice and drizzle with platescapers.

Directions: Spread cream cheese on pizza crust. Crumble pie (with crust).

Bake until pizza crust is slightly warm.

Advantage Waypoint Advantage Waypoint

Ice Cream Sliders Homeade Ice Cream Cookie Sandwich Item # Description Portion Size 316594 Heritage Ovens Orange Coconut 2 - 1.5 oz Cookie Dough 329912 Vanilla Ice Cream 3 oz Directions: Bake cookies in 350 degree oven for 12-14 minutes. Top with ice cream and serve.

Roso & Pakula Food Brokers

Item # Description Portion Size 916626 Oatmeal Raisin Cookie 2 each 213011 Chocolate Chip Cookie 2 each 996496 White Chip Macadamia Nut 2 each Cookie 329912 Vanilla Ice Cream 3-1 oz scoops Directions: Place one scoop of vanilla ice cream on one of each type of cookie. Top with matching cookie and serve.

Acosta Sales & Marketing

Princess Bars

Raspberry Funnel Cake Surprise

Item # Description Portion Size 30827 Gold Medal ZT Yellow Cake Mix 1 box (5 lb) 157187 Butter, unsalted 2 cups 897770 Walnuts, chopped 4 cups 953688 Coconut, shredded 5 cups 87174 Raspberry filling, prepared 6 cups

Item # Description Portion Size 347462 J&J Funnel Cake 1 cake 39137 Blue Bunny Premium Vanilla 1 scoop Ice Cream 982315 Lyons Magnus Assorted 1 oz Designer Dessert Sauce 24117 Fresh Raspberries

Directions: Combine cake mix, butter, walnuts and coconut in a large mixing bowl. Mix ingredients together by hand until butter is well incorporated and mixture is crumbly. Press approximately 2/3 of the mixture evenly into a greased or parchment lined full sheet pan. Set aside remaining crumb mixture. Spread raspberry filling evenly on top of the crumb mixture. Sprinkle remaining crumb mixture evenly on top of filling. Bake at 350 degrees for 24-28 minutes in a standard oven (300 degrees for 22-26 minutes in a convection oven).

General Mills

Directions: Deep fry funnel cake. Top with scoop of ice cream and fresh raspberries. Drizzle with Lyons Designer Dessert Sauce.

Key Impact Sales & Systems

Sweet Potato Dessert Nachos Strawberry Cheesecake Parfait Item # Description Portion Size 320455 Philadelphia Cheesecake Batter 3 lb (1 tub) 29128 Nabisco Graham Cracker Crumbs 10 oz (2.5 cup) 71415 Fresh Sliced Strawberries 10 1/2 oz Directions: Layer half each of the wafers, berries, and Cheesecake Batter in 8 parfait glasses. Repeat layers.

Item # Description Portion Size 248852 Sweet Potato Crisscut Fries 6 oz 41978 Mini Marshmallows 3 oz 31241 Chocolate Sauce 4 Tbsp 897769 Fisher Nuts Pecan Pieces 3 Tbsp 875981 Caramel Sauce 3 Tbsp Directions: Fry sweet potato fries. Top with mini marshmallows, chocolate, caramel, and nuts. Put in oven at 350 degrees for 2 minutes or until marshmallows are melted.

Make it easy: Use plastic bag with small corner cut off to easily pipe cheesecake batter into glasses.

Note: Parfaits can be stored in refrigerator up to 4 hours before serving. Garnish each serving with a dollop of whipped topping and mint for something extra.

Kraft Foods

Ultimate Tres Leches Item # Description Portion Size 30827 Gold Medal ZT Yellow Cake Mix 1/2 box Water, cool 3.5 cups

Tres Leches Mixture: 956179 Evaporated Milk 9 oz 992046 Sweetened Condensed Milk 11 oz 997152 Heavy Cream 5 oz

Assembly: 869306 Vanilla Pudding, prepared 12 oz 337699 Whipped Topping 6 oz Directions: Prepare batter according to package directions for a half box.

Pour total amount of batter into a greased or parchment lined half sheet pan. Bake at 350 degrees for 30-35 minutes in a standard oven (350 degrees for 27-32 minutes in a convection oven).

Note: Freeze cake prior to cutting for better handling. Cut frozen cake into 1/4� cubes, set aside for assembly.

General Mills

Market Access Culinary Group

Vanilla Bean Sour Cream Topped Cheesecake Item # Description Portion Size 320455 Philadelphia Cheesecake Batter 3 lb (1 tub) 29128 Nabisco Graham Cracker Crumbs 10 oz 309193 Sugar, divided 2/3 cup 157189 Butter, melted 7 Tbsp Vanilla Beans 1 each 995379 Sour Cream 1 lb 56045 Vanilla Extract 1 tsp Directions: Let Philadelphia Cheesecake Batter stand at room temperature 1 hour. Mix Nabisco Graham Cracker Crumbs, 1/3 cup sugar and butter; press onto bottom and 2 inches up side of 1 (9-inch) springform pan. Bake in 325ÂşF standard oven 10 min. Cool.

Pour Cheesecake Batter into crust. Place in water bath.

(See directions on tub of Cheesecake Batter for how to prepare water bath.) Bake 1 hour 25 min. to 1 hour 30 min. or until center is almost set. Meanwhile, scrape seeds from vanilla bean; place in medium bowl. Add remaining 1/3 cup sugar, sour cream and vanilla extract; mix well. Spread sour cream mixture over cheesecake; bake 10 min. Cool completely. Refrigerate several hours or overnight.

Special Extra: Scrape seeds from additional 1/2 vanilla bean into tub of Cheesecake Batter before pouring over crust so both batter and topping are flavored with vanilla.

Kraft Foods

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Stouffer’s Entrees include: 49362 BEEF SALISBURY STK W/GRAVY FZ TFF 49446 LASAGNA VEG TFF

49453 LASAGNA W/MEAT SAUCE TFF 53218 MACARONI & CHEESE TFF

299406 RISOTTO PARMESAN

4/69 OZ 4/96 OZ 4/96 OZ 4/76 OZ 4/48 OZ

4/72 OZ 4/96 OZ 4/76 OZ 4/96 OZ 4/64 OZ

Stouffer’s Side Dishes and Sauces include: 28634 APPLE ESCALLOPED TFF

35786 SPINACH CREAMED TFF

50709 BEEF CREAM CHIPPED TFF

68705 SAUCE ALFREDO POUCH PACK TFF 364430 APTZ DIP SPINACH & ARTICHOKE

Now in stock at PERFORMANCE Foodservice Roma Carroll County: 34323 MINORS HERB DE PROVENCE FLVR CONC 114819 MINORS BASE ANCHO CONC

6/12.8 OZ 6/14.4 OZ

Baja Quesadillas 2 lb Monterey Jack Cheese (shredded) 1 qt Chunky Salsa 1 lb Yellow Corn (kernels, frozen) 8 oz Black Beans (raw, canned, drained) 8 oz Red Onions (small, diced) 4 oz Minor’s Ancho Flavor Concentrate 3 tbsp Fresh Lime Juice 1/4 cup cilantro (fresh, chopped) 4 avovados (pitted, peeled, sliced thin) Flour Tortillas (10 inch) Preparation: 1 - Filling - In a stainless stell bowl combine cheese, salsa, corn, onions, beans, Ancho Flavor concentrate, Lime juice,

and cilantro. Blend thoroughly. Keep chilled until needed.

2 - Quesadilla Assembly - Using non-stick spray or butter, coat one side of each of two tortillas. Place one tortilla

coated side down on a hot griddle. Spread 4 oz (approx 2/3 cup) of filling mixture evenly on tortilla. Garnish

with 1oz of sliced avocado evently placed on cheese mixture. Top with second tortilla coated side up.

3 - Cook until first tortilla is golden, then using a burger spatula, carefully flip the quesadilla and cood the second

tortilla until golden brown (approx 2-3 minutes). Cheese should be melted and filling hot.

4 - Remove from griddle, cut into 6-8 equal wedges and serve hot.

5 - Typical garnish is sour cream, guacamole, and pico de gallo or salsa.

W W W . H A N D G A R D S . C O M YOUR ‘GO-TO’ MANUFACTURER FOR THE ‘PERFECT’ DISPOSABLE GLOVE CC#

SIZE

CC #

CASE PK

SILVER SOURCE BRAND

FIRST MARK BRAND

FIRST MARK BRAND - GLOVES VINYL 981310 SMALL 400 400 981308 MEDIUM 981305 LARGE 400 VINYL - POWDER FREE 981332 SMALL 400 981330 MEDIUM 400 LARGE 981311 400 LATEX SMALL 240758 400 400 240786 MEDIUM LARGE 240759 400 LATEX- POWDER FREE 240762 SMALL 400 240787 MEDIUM 400 240763 LARGE 400 POLY SMALL 981281 1000 981280 MEDIUM 1000 LARGE 981278 1000 SYNTHETIC SMALL 981286 400 MEDIUM 981284 400 LARGE 981283 400

SIZE

CASE PK

SILVER SOURCE - GLOVES VINYL 240773

SMALL

1000

240774

MEDIUM

1000

240775 LARGE VINYL - POWDER FREE

1000

240776

SMALL

1000

240779

MEDIUM

1000

240780

LARGE

1000

240781

SMALL

1000

240782

MEDIUM

1000

LATEX

240764 LARGE LATEX - POWDER FREE

1000

240765

SMALL

1000

240766

MEDIUM

1000

LARGE

1000

252042

MEDIUM

2000

252043

LARGE

2000

240767 POLY

DEPENDABLE VERSATILE

VARIETY ECONOMICAL

VINYL

SYNTHETIC

LATEX

POLY

Grown by farmer partners in America’s best growing regions, our sweet potatoes are better from the beginning. Picked at their peak, they’re cured right on the farm to sweeten naturally. The result is vibrant color and perfect flavor, every time.

Simplot Sweets® are available in the 3 most popular cuts - perfect for any menu. Crisp outside, great sweet potato flavor inside:

Entree Cut 1/4” x 1/2” Thin Cut 1/4” x 5/16” Crinkle Cut 3/8”

6/2.5 LB 6/2.5 LB 6/2.5 LB

259487 260579 308079

Tri Blend Fingerlings - An artful medley of Yellow Laratee, Red Thumb and new Purple Pelisse, deliver vibrant color and great flavor for your signature dishes and buffet applications.

Roastworks® Peppers & Onions - Perfectly cut and roasted, all of the RoastWorks Flame-Roasted Peppers and Onions products take all the work and waste out of popular toppings and ingredients.

Tri Blend Fingerlings 6/2.5 LB 329066

Unseasoned Peppers & Onions 6/2.5 LB 297211

More and more operators are capitalizing on using french fries as appetizers. The extended hold ensures Select Recipe fries are delicious throughout the conversation, while the natural appeal and low food cost makes them ideal for high-profit, kitchen-crafted appetizers.

Select Recipe 1/2” Skin On Select Recipe 3/8” Skin On Select Recipe Crinkle Cut Skin On Wedge

6/5 LB 6/5 LB 6/5 LB

320916 873436 320926

POPPED CHIPS

Contact your PepsiCo Foodservice Sales Representative for more information:

Brian Korody 301-252-4792 1-800-HI-TURNS (448-8767) Now in stock at:

ŠSMARTFOODS, INC. 2012

KEY REASONS TO CHOOSE RECETA DE ORO® SHELF-STABLE HEAT-PRESSED FLOUR TORTILLAS

Photos courtesy of Tyson Foods, Inc.

1.

Authentic homemade taste and appearance with no thawing, refrigeration, or freezer space required

2.

Menu verstility - superior pliability for rolling applications such as soft tacos, burritos and desserts; great for quesadillas and fajitas

3.

A convenient time-saver for kitchens of any size

4.

Zero grams trans fat per serving PFG IT # DESCRIPTION PACK SIZE 266840 Mexican Original 6” Shelf Stable Flour Tortilla 24 dozen 266841 Mexican Original 10” Shelf Stable Flour Tortilla 12 dozen 271634 Mexican Original 12” Shelf Stable Flour Tortilla 12 dozen PERFORMANCE Foodservice also carries a full line of Mexican Original wraps, regular pressed flour tortillas, corn tortillas, and chips.

Mexican Original and Receta de Oro are registered trademarks of Tyson Foods, Inc.

Items available at PERFORMANCE Foodservice Roma Carroll County 241405 881545 244920 996622 307318 914349 899847 339009 332564 899846 866848 890781 938384 294487 914977 916447 249460 892592 892591

KONTOS BREAD FLAT 8" PANINI TOMATO PRE GRLLD KONTOS BREAD PANINI RND 8" PRE GRLLD KONTOS BREAD PITA FLAT CKTL 2.5" TFF KONTOS BREAD PITA GYRO 7" KONTOS BREAD PITA POCKET 9" RND TFF FZ KSHR KONTOS BREAD TANDOORI NAN PLN OVAL PANINI BREAD KONTOS CHEESE FETA PAIL KONTOS CREPE FRNCH SAVORY 11" FZ TFF KONTOS CREPE SWEET 11" FZ TFF KONTOS DOLMATHES STFD GRAPE LEAVES KONTOS FALAFEL TUB TFF KONTOS FILO DGH SHEET 14X18" 22 PER LB KONTOS GYRO BEEF SL RAW THICK IQF TFF KONTOS OLIVE KALAMATA LG RTS TFF KONTOS OLIVE KALAMATA PITTED NET DRAIN WGT KONTOS SAUCE TZATZIKI GRECIAN TFF DEVANCO GYRO CONE ORGNL FZ BEEF & LAMB DEVANCO GYRO CONES ORGNL FZ DEVANCO GYRO SLCS FC FZ

5/10 CT 10/10 CT 648/6.8 GM 12/10 CT 12/6 CT 12/10 PK 1/27 LB 6/10 CT 6/10 CT 6/2 KG 2/5 LB 24/1 LB 1/10 LB 1/5 GA 1/8 LB 4/.5 GA 4/10 LB 2/20 LB 4/5 LB

Ron Stevens Driver

Ron has been working at Performance Foodservice Roma Carroll County since 1994 - almost 18 years! When he started, it was still Carroll County Foods.

Ron lives in the country, just outside of Fairfield, PA. He drives over 30 miles to work one way, but says there is very little traffic - just watch out for the deer! He has been married for 36 years to his wife, Viki. They have no children, but enjoy several pets and entertaining many nieces and nephews.

Reading books, both fiction and non-fiction, and listing to his music collection of almost 800 CDs - all types of music - is what Ron enjoys. He says he’s still old school, no Ipods for him!

Ron also enjoys bicycling and hiking, especially at their vacation spot in Chincoteague, VA. What Ron likes about working at Performance Foodservice is his favorite saying, “I can’t believe I get paid to work out every day!” He says is job is very physical, but also a great stress reducer. Every day is different, but equally challenging and rewarding!

Ron said since the first day he started working, it has always been his goal each and every day to WOW the customer, meaning - leave an impression that exceeds the customer’s expectations of good delivery service. To Ron, the easiest way to accomplish this is to apply the Golden Rule: Treat others as you want to be treated. For him that means: consistent delivery times, organized and safe cart-load stacking (using common sense), maintaining the quality integrity of the customer’s order, and most importantly, showing a genuine interest in the success of that customer. Ron said, “It really means a lot when the customer compliments me on my quality of service.”

ASSOCIATE ANNIVERSARIES JULY Kiah Marshall - 5 years Greg Smith - 10 years Vern Wheeler - 10 years AUGUST Bradley Staley - 10 years

WHAT’S HAPPENING AT PFG - CARROLL COUNTY

ASSOCIATE SPOTLIGHT

NEW BRANDED ROLL-OUTS

ITEM # BRAND DESCRIPTION PACK SIZE

1855 PORK

303956

278408

277699

1855BRND 1855BRND 1855BRND

PORK BUTT B/I SUPER TRIM CVP PORK LOIN C/C BNLS STRP-ON PORK TNDRLN XT FRSH

8/7-8# AV 6/8 LB AV 12/1 EA

EMPIRE TREASURE SEAFOOD

331800 EM TREAS

331801 EM TREAS

331827 EM TREAS

331828 EM TREAS

331834 EM TREAS

331843 EM TREAS

331829 EM TREAS

331797 EM TREAS

331816 EM TREAS

331845 EM TREAS

331844 EM TREAS

331846 EM TREAS

COD PORTN 3 OZ BTTRD FZ COD PORTN 3.75 OZ CNTRY STYLE COD TNDR 1.25 OZ TFF FZ 1/10 LB GROUPER TNDR 1.25 OZ TFF FZ PANGASIUS FIL SPLIT LIGHTLY BR PANGASIUS STRIPS LIGHTLY BRD POLLOCK FIL BTTRD 2-3 OZ TFF F POLLOCK STRIPS 1.5 OZ BRD PC F SHRIMP 31-35 CT BEER BTTRD TFF SHRIMP 50-60 FAJITA STYLE T/OF SHRIMP 50-60 SCAMPI STYLE T/OF SHRIMP SKEWER 10 CT 40-50 TFF

1/10 LB 1/10 LB

FIRST MARK CLEANER

243685 FRST MRK

CLEANER COFFEE POT DESTAINER P

4/36 CT

HERITAGE OVENS ARTICANS BREAD

333122 HRTG OVN BREAD ARTISAN CIABATTA DNR ROL

333126 HRTG OVN BREAD ARTISAN CIABATTA PANINI

333089 HRTG OVN BREAD ARTISAN FRNCH BAGUETTE

333120 HRTG OVN BREAD ARTISAN HERB FOCACCIA

333109 HRTG OVN BREAD ARTISAN MLT-GRN OVAL

333121 HRTG OVN BREAD ARTISAN OLIVE FOUGASSE

333111 HRTG OVN BREAD ARTISAN RUSTIC ITAL OVAL

334443 HRTG OVN BREAD ARTISAN SAMPLER

333110 HRTG OVN BREAD ARTISAN SOURDOUGH OVAL

333123 HRTG OVN BREAD ARTISAN SWISS TRIANGLE

333128 HRTG OVN ROLL DNR ARTISAN MULTI-PACK TF

333129 HRTG OVN ROLL DNR ARTISAN SAVORY TFF

333127 HRTG OVN ROLL DNR ARTISAN WHI

1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 4/3 LB 4/3 LB 4/3 LB 4/3 LB

20/8.7 OZ 55/4.6 OZ 22/10.5 OZ 12/13.8 OZ 20/16 OZ 18/14.1 OZ 14/16 OZ 1/12 CT 10/20 OZ 45/3.9 OZ 144/1.6 OZ 144/1.6 OZ 144/1.3 OZ

MAGELLAN LEMON JUICE 314029 MAGELLAN JUICE LEMON 12/32 OZ PIANCONE RAVIOLI

308005 PIANCONE

307989 PIANCONE

308003 PIANCONE

RAVIOLI BTTRNT SQUASH STRIPED RAVIOLI LOBSTER BLK STRIPED RAVIOLI WILD MUSHROOM & WINE

2/2.5 LB 2/2.5 LB 2/2.5 LB

NEW BRANDED ROLL-OUTS

ITEM # BRAND DESCRIPTION PACK SIZE

RIDGECREST APTZ

328693

328704

328696

328705

328715

RDGCRST RDGCRST RDGCRST RDGCRST RDGCRST

ROMA SALAMI

104943

ROMA SALAMI GENOA N/C SLCD TFF

APTZ BEEF EMPANADA SPICY TFF APTZ BEEF HORSERADISH IN PUFF APTZ CLAM CASINO GRMT TFF APTZ OLIVE KALAMATA SQ TFF VEGGIE BALL MEDIT STYLE 1 OZ T F

4/25 CT 4/25 CT 1/56 CT 1/100 CT 2/80 CT 12/1 LB

RYE STREET PRETZELS

327216 RYE ST PRETZEL JUMBO SOFT W/SALT PACK

327215 RYE ST PRETZEL REG SOFT W/SALT PACK

50/6 OZ 100/3.5 OZ

SILVER SOURCE WIPES

243695 SLVR SRC

WIPE MED WT RED 13.5X21

1/150 CT

ULTIMO PEPPERONI

336400 ULTIMO

PIZZA PEPPERONI 7.5 IN FZ

1/36 CT

WEST CREEK CHICKEN

265752 WEST CRK

265739 WEST CRK

CHICKEN & DUMPLINGS TFF CHICKEN PULLED TFF

12/48 OZ 6/48 OZ

WEST CREEK BEEF PATTY

229169 WEST CRK

229171 WEST CRK

BEEF PATTY AU JUS HS BEEF PATTY AU JUS HS

80/4 OZ 60/5.33 OZ

WEST CREEK EGGS

281386 WEST CRK

EGG HRD FC DRY PACK TFF

12/12 CT

WEST CREEK OKRA

995210 WEST CRK

OKRA BRD LIGHTLY TFF

4/5 LB

WEST CREEK SOUR CREAM

337679 WEST CRK

SOUR CREAM NAT TFF

4/5 LB

WEST CREEK STUFFING

334979 WEST CRK

334987 WEST CRK

STUFFING MIX CORNBREAD STUFFING MIX TRDTNL

6/56 OZ 6/55 OZ

WEST CREEK VEGETABLES

283448 WEST CRK

VEG BLND ITAL ZUCCHINI CARROT

12/2 LB

1333 Avondale Road New Windsor, MD 21776

Tomato Basil

Chicken Noodle 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. All soups are packed 4/4 pound bags.

Chicken Tortilla

Potato with Bacon

Italian Wedding

Minestrone

Broccoli Cheddar

RYE STREET GOURMET SOUPS

Only available at: