Taste December 2013

WINTER 2013

CUSTOMER SPOTLIGHTS

Mt. Washington Tavern, and Corporate Chefs, Inc.

TIS THE SEASON For Comfort Foods

A LETTER FROM THE VICE PRESIDENT OF SALES

Dear Valued Customers and Associates, TheexcitingtimesatPerformanceFoodserviceRoma,CarrollCountycontinue.Asyou will read in this issue of Taste, our expansion is well under way. Both our long term and new customers are sharing in, and supporting our growth, and will soon be rewarded with a much wider variety of products when our expansion is complete.

Our featured customers in this issue once again highlight the diversity of our customer base, from Casual Dining/Tavern to Dining Services, while maintaining our mission of expanding our core customer strengths. These customers are leaders in their chosen segments of business and are thriving in an ever competitive environment.

Finally, I am extremely pleased to announce that Jack Walker has joined our team as our Executive Chef. Jack brings over twenty years of Fine Dining expertise to our value added services, while showing a knack for a full understanding of pizza shops, bars and restaurants, and family dining. Jack will be available to consult on areas of the menu and kitchen. Please feel free to utilize his services and expertise.

Thank you again for your business and support.

Regards

Mark A Natale Vice President Sales

Have you liked us on Facebook?

Search Performance Foodservice Carroll County 2

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is What’s Inside this

7 Performance Connect App

Contents Tis the Season for Comfort Foods...................4 Raising the Tavern from the Ashes...................6 Performance Connect......................................7 Here We Grow.................................................8 Customer Spotlight - Mt. Washington Tavern...11 Customer Spotlight - Corporate Chefs, Inc.......12 Recipes....................................................20 What’s Happening at PFG..............................29 Items Recently Brought into Stock................30

Comfort Foods

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Guide to Advertisers West Creek Condensed Soups..........................9 Better Burger Leaf.........................................10 Roma Chicken Wings......................................13 Kelloggs......................................................14 Sunrich.........................................................15 First Mark - Through the Kitchen....................16 Stonyfield.....................................................18 Pacific Northwest Canned Pears...................19 Ruggiero Seafood..........................................21 Pepsi.......................................................22 Seawatch International.................................23 Florida’s Natural............................................24 Kraft......................................................25 Abuelita..............................................26 Heinz.....................................................27 Bridgford............................................28 Performance Foodservice 1333 Avondale Road New Windsor, MD 21776 1.800.755.5300 www.performancefoodservice.com/carrollcounty

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Cioppino

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West Creek Fresh Better Burger Leaf

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r Spotligh

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...and se e their a rticle on page 6, “ R a is ing the Tavern f rom the Ashes”

Designed & Edited by Nicole Myers

‘Tis The Season for comfort foods Patti Sizemore Category Manager

Like it or not, the winter season is upon us. While we may be dreaming of warm sandy beaches, the reality of the shorter daylight hours and colder weather may have our customers craving their favorite comfort foods. The reason may vary, but comfort foods have long been thought to have a positive effect on your mood. A recent study in the Journal of Psychological Science actually states that comfort foods have the psychological and physical power to heal. So, if that isn’t a good enough reason to serve them and eat them, I don’t know what is!

I’m not sure if I’m a total believer, but I do know that New England Clam Chowder and lobster roll definitely have the power to put me in a better mood. Being from Maine, this is a very nostalgic and sentimental meal for me, reminiscent of summers by the water with family and friends. not surprising, but I was the only person in my poll that listed these as my favorite comfort foods. Although not all crave the same comfort foods, my unofficial office poll definitely showed resounding similarities with the favorites listed below. Enjoy!

Appetizers

Rye Street Homestyle Chicken Noodle Soup #314202............4/4 LB

Rye Street New England Clam Chowder #314204............4/4 LB

Side Dishes West Creek Macaroni & Cheese Traditional #874345............4/96 OZ

West Creek Deluxe Mashed Potatoes #331273............4/6 LB

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Rye Street Chili Beef with Bean #381980............4/4 LB

Main Dishes West Creek Beef Stew #873938............6/106 OZ West Creek Beef Pot Roast #158685......1/10-15 LB

Stouffers Meatloaf with Gravy #2917............4/58 OZ

West Creek Lasagna with Meat #874343............4/96 OZ

Desserts

Heritage Ovens Iced Brownie with Nuts #862345............4/5 LB

Heritage Ovens Pumpkin Pie 10� Ready to Bake #199358............6/46 OZ

Heritage Ovens Grand Apple Pie Ready to Bake #199363............6/54 OZ

West Creek Ice Cream Vanilla..................#329912............1/3 GA Chocolate........#329906..........1/3 GA Strawberry....#329913............1/3 GA

Heritage Ovens Cheesecake Round Sliced #366817............2/16 Slice

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Raising The Tavern From The Ashes

In the fall of 2011, things were sailing along for Dave Lichty and Rob Frisch, owners of the Mt. Washington Tavern in Baltimore Maryland. Just a few years earlier, the two former employees bought the Tavern from its original owner. Business was good. Life was good. Then disaster struck. On Halloween morning, a two-alarm fire engulfed the two-story structure. The fire gutted the Tavern. Damages were estimated to be $2.5 million.

Mikey Monaghan who heads up marketing for the Tavern recalls, “ It was devastating for everyone. The Tavern was such a fixture in Mt. Washington Village and a part of so many people’s lives.” Lichty and Frisch immediately vowed to rebuild and have the Mount Washington Tavern back up and running by the next fall.

The history of the Mt. Washington Tavern dates back to 1979 when two young men took over the building once occupied by Sparwasser’s, a neighborhood watering hole styled after German taverns.

Change came rapidly and dramatically. The Tavern soon became a haven for area lacrosse players and achieved quick fame when in 1980 “The Official Preppy Handbook” recognized it as a destination for preppies.

Both Lichty and Frisch became part of the Tavern staff in 1986, Frisch as a bartender and Lichty as his bar back. Over the years, their friendship grew. In 2007, when Frisch was offered the opportunity to take over the Tavern, he knew exactly whom he wanted as his partner. The two have proven it’s an exceptional alliance. Together, they have weathered the tough challenge of rebuilding their business quite admirably.

In the first week of November of 2012, the Mt. Washington Tavern reopened. Response was overwhelmingly positive to the $4 million rebuilding project. While many features of the old Tavern remain, the new, nearly 10,000 square foot space is more spacious. Also, it is handicapped accessible and now has an elevator. The walls are decorated with Chesapeake Bay-inspired artwork, while other areas showcase artwork, featuring horse racing paintings and commemorative collections.

Recently, the Tavern received the “Good Design is Good Business” award from the Baltimore chapter of the American Institute of Architects. An accompanying statement said, “The jury commends the design of this project to create a better place and a hub for the community. This project also demonstrates how architecture influences the bottom line, as the Tavern contributes to the desirability and economic vitality of the Mount Washington neighborhood.”

Things are once again going smoothly for Lichty and Frisch. The crowds are back and so is the Tavern’s spirit. The Mt. Washington Tavern has always been a comfortable neighborhood, gathering place where friends were made over drinks, lunch or dinner. The friendly, lively chatter still resonates as you sit and take in the energy of this beautifully renovated establishment. The Tavern is back.

Photos courtesy of Ron Solomon

. . . .

W O R G HERE WE

Getting ready for the new warehouse space! ....and it’s up!

In June 2011, we were approved for an expansion of our facility by 60,000 square feet.

You can see the progress as we have seen it come together in the pictures included.

We look forward to showing you our new home once we are complete in late Spring 2014. We appreciate your business and look forward to sharing this with you!

Inside the new warehouse space before and after the racks were placed!

New truck parking lot along with the building expansion.

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W e s t Creek Condensed s oups

Foodservice products that offer outstanding quality and value.

Performance Foodservice is pleased to offer eight delicious and satisfying varieties of condensed soups under its West Creek brand. Recipes spanning from traditional comfort to on-trend ethnic allow for versatile menu mixes. Serve a hearty lunch of traditional Chicken Noodle with a grilled ham and cheese sandwich. Serve Chili con Carne with a basket of tortilla chips as a bar appetizer. Operators will enjoy serving any of the West Creek soups as precursors to their menu entrees as well.

Menu Recommendations • Serve West Creek Soups as a precursor to an entree.

• West Creek Chili Con Carne or Cheesy Chicken Mexican Style Soup are great with Tex Mex menu items, as a stand-alone meal, or as an accompaniment to a basket of tortilla chips • Cream based soups such as Cream of Potato, Golden Broccoli and Cheese, and New England Clam Chowder are undeniably comforting, cold weather favorites. Serve with toasted sandwiches or warm bread for a satisfying meal.

• West Creek Minestrone soup or Italian Wedding soup are great lead ins to Italian style menu items, or served alongside a salad for a lighter lunch.

Features and Benefits

STOCK N I W NO o f Potat o m a 4 Cre acon 37451 with B g eddin

W n a i l 6 Ita ne 37451 inestro M 7 1 ne 3745 on Car C i l i h 3 C 37451

• Deliciously consistent from container to container • Frozen convenience allows for quick preparation • Condensed state reduces amount of freezer storage space • Diverse variety of flavors creates multiple menu options • 638 day shelf life eliminates spoilage concerns

Weldon’s Pick Shaun Mealy Category Manager - Center of the Plate

Better Burger Leaf

™

Beautiful curly edge provides more upscale appearance

Crunchy texture; sweet iceberg flavor

Truly round leaf fits burger buns and sandwich breads equally

Buy the Better Burger Leaf and receive a $10 per case credit up to 10 cases (January - March 2014) #380188 West Creek Fresh Better Burger Leaf Lettuce....2/5 LB

Consistently green, from leaf to leaf

Flatter leaf dimension makes sandwich building easier

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

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Photos courtesy of Ron Solomon

CUSTOMER SPOTLIGHT

Rob Frisch began bartending during his college years in 1981 in Federal Hill, a historic neighborhood in downtown Baltimore. After a good stint, which included a quick promotion to manager, he set his sites on a local well-known watering hole in northern Baltimore City, the Mt. Washington Tavern. He was hired in 1986 and twenty years after his start he and a fellow employee, Dave Lichty, decided to follow their dream and purchase the restaurant.

As you can read about in their feature article on page 6, the Tavern suffered a devastating fire in 2011 that destroyed the inside and much of the exterior of the building. As the two owners watched the restaurant engulfed in flames they vowed that the Tavern would be back and better than ever. On November 5, 2012 their promise become a reality when the Tavern re-opened to much fanfare after being closed for exactly one year and one week.

Dave believes that being an independent restaurant in a city with a number of chains is what sets the Tavern apart from other eateries in town. Additionally, the Tavern offers a unique setting thanks to the historic nature of the building and it’s four distinct rooms. Some have actually said it’s like having four restaurants in one location. The building’s design recently won the “Good Design is Good Business” award from the American Institute of Architects.

The menu at the Tavern features American favorites with a seafood focus, which is no surprise thanks to

its proximity to the Chesapeake Bay. It is changed two to three times a year to include fresh seasonal ingredients and the latest food trends.

One of the greatest challenges for the owners lies in the constant changing of government regulations and cost increases in labor, food and liquor. With the increasing costs, Rob said there are often looking for unique ways to keep costs at bay which in turn makes our customers happy and returning.

The Tavern has a freelance Marketing Rep, Mikey Monaghan, who helps them greatly. “It seems that every time you turn around there is a new way to reach customers. While it used to be a sign on the door and an editorial listing in the local paper, today there are so many mediums it is vital to have a person solely dedicated to the marketing role,” says Rob Frish .

One of the Tavern’s key marketing initiatives is supporting the community. This is not only to attain new customers, but also to give back to a community that has been very good to them. Be it a golf tournament to support the neighboring Mt. Washington Pediatric Hospital, countless donations of gift certificates for happy hours, dinners, etc., or a Grilled Cheese cook-off event to support the local food bank, The Tavern believes supporting the community is a must when you own a local business

The Tavern purchases the majority of their groceries from Performance Foodservice and attributes this to their impeccable service and incredible staff.

When asked about a piece of advice to someone hoping to open a restaurant Rob offers this, “First and foremost make sure that the concept is right for the area. Once that has been determined, the right technology and modern equipment to track inventory and sales is essential.” Seems Rob’s son has caught the “bug” as he is hoping to open a restaurant in Vermont. This is the exact advice he gave to his son. We expect great things in Vermont and think having a seasoned industry veteran in the family may help make for a great success story.

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CUSTOMER SPOTLIGHT 12

David Desrosiers grew up working in restaurants as a chef. After going to college, he put his business degree together along with his foodservice background into the foodservice management sector. David, along with his partners, Alan Ayres and Ken Bickford, started Corporate Chefs, Inc. in September of 1987. The three worked together prior to starting this new adventure, which has now been going strong for 26 years!

Corporate Chefs is a contract food management company that works with agencies and large companies to operate their cafeterias. They go through a competitive bid process and if they are awarded the bid, they operate the facilities from staffing the cafeteria to preparing and serving the foods.

Today, Corporate Chefs operates approximately 100 locations with the majority in Massachusetts where the company is based. They also have numerous locations in Washington D.C., New Jersey, Rhode Island, and New Hampshire. They have a large client in the Massachusetts area which operated another facility in Virginia. The client proposed that if they wanted to service the Massachusetts location, they also had to do the one in Virginia which allowed them to grow into the Mid-Atlantic region.

Similarly in New Jersey, they won a large piece of business and expanded from there.

In the 1990’s they began an Elite Vending segment, which is now David’s main role within the company.

About a year and a half ago, Corporate Chefs started expanding into self-service check out markets, which is becoming a third niche for them. When a customer needs to downsize and can no longer do a full cafeteria, this provides an option between full cafeteria and vending.

It’s a market that is available 24/7 where items can be

purchased through a barcode system. They also recently acquired a catering company called “A Day to Remember,” which according to David will compliment their in-house catering as well as open up the wedding type of events for Corporate Chefs.

Getting started, the biggest challenge for David and his partners was trying to get business to get the company going. They couldn’t go after any of their former business with their prior employer and everyone wanted to see what they had done. So once they were able to get their first cafeteria, it became easier to get more business.

They actually made a deal with their first customer who had extra office space, that they would run the cafeteria for them at a very low cost in exchange for use of office space, and equipment!

Today, the two biggest challenges for Corporate Chefs are that it has become a very competitive market, and as the population in office buildings has shrunk, it’s become harder to maintain the service level in the cafeterias.

David believes there are three reasons they have been successful. First, at Corporate Chefs they are all about service. Second, they are not a huge company; they are large enough to have programs, but small enough to be able to push decision making to an individual level where the managers can make decisions without going all the way up the chain. And lastly, the longevity of key employees, which creates cohesiveness of the company to the customers. The majority of their key employees have been with them almost since the beginning.

David and his partners like working with Performance Foodservice because they see that we focus on those same three key things. He said they receive personalized service and we work with them to try to get them whatever they need.

Advice for someone getting into the business, David said – know your business, be all about service, get credit from vendors when needed, and don’t be greedy!

He said starting and operating a business has been a lot of work, but there have also been a lot of rewards!

January in America means

football and wings.

Roma速 Chicken wings are being devoured as fans hunker down for several hours to cheer, high-five, and of course, feast on delicious, ritualistic football season snack foods. What else will Roma wings help you to sell during the season? Piancone速 Dressings? Veggie trays? Kid-friendly snacks? Performance Foodservice can provide you with everything you need for a winning sales month. Call your sales representative today and stock up on game day favorites!

Flavor meets freshness and CONVENIENCE

It’s no secret, consumers want healthier options when dining out. According to Technomic*, 38% of consumers are more likely to visit restaurants that offer healthy menu options; and this trend is growing year over year.

Fresh-cut fruit from PFG is a convenient and flavorful way to add a colorful and fresh-tasting alternative to your menu.

Request a sample and see for yourself how easy and delicious fresh-cut fruit can be with Ridgecrest and West Creek brand fresh-cut fruit by PFG. *Source: The U.S. Healthy Eating Consumer Trend Report (2012); Technomic, Inc.

PFG/Carroll County Foods Code 362013 362007 362072 361994 368928

Description West Creek Deluxe Mixed Fruit West Creek Deluxe Mixed Fruit West Creek Grapefruit Sections Ridgecrest Preservative-Free Fruit Salad Deluxe Fruit Al Fresco Preservative-Free Fruit Salad No Cantaloupe

Pack Size 1x8lb Pail 1x24lb Pail 1x8lb Pail 1x14lb Pail 1x14lb Pail

Shelf Life 21 Days 21 Days 21 Days 16 Days 16 Days

6 1

2

3

5

2

1

4

10

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A WALK THROUGH THE KITCHEN Cleanliness is the unspoken expectation of the foodservice and housekeeping industries. It defines your standards in the critical areas of health and sanitation.

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1 WINDOWS AND MIRRORS Clean as necessary.

Tools: Cloth or paper towels.

1. Spray Foaming Glass & Multi Surface Cleaner (243524), Glass & Multi Surface Cleaner (243662), or Glass & Multi Surface Cleaner (243629) on glass surface.

2. Wipe thoroughly with clean cloth or paper towel, turning frequently.

2 GRILL AND OVEN

Clean as needed.

Tools: Scraper and several cloths, rubber gloves and eye protection.

1. Scrape surface to remove heavy soils.

2. Raise or lower temperature of surface to 150º.

3. Spray on Oven & Grill Degreaser (243613) or Oven & Grill Premium Degreaser (243612) and wipe with cloth.

4. Rinse thoroughly with water to neutralize.

5. Try non-caustic, food-safe Heat Activated Grill Clean Degreaser (243670) on hot grill surfaces.

6. Use Heat Activated Grill Clean PC Degreaser (243669) or Foaming Oven & Grill Degreaser (243525) for fast-action oven cleaning.

3 WALLS, HOODS, AND HARD SURFACES Clean as necessary.

Tools: Pail, brush and sponge or cloth.

1. Wash or scrub surface with proper strength solution of Citrus Degreaser (243646), Econo Degreaser (243643), Multi Surface Degreaser (243550), Multi Surface Degreaser (243661), Premium Degreaser (243614), or Citrus Premium Degreaser (244708).

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First Mark™ offers a full line of products that provide superior results, outstanding value, and solutions to your cleaning needs.

This reference guide suggests many maintenance techniques and offers product suggestions for effectively accomplishing these critically important tasks.

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For a clean image choose First Mark™.

It’s the clear choice.

4 DEEP FAT FRYER

Clean as necessary.

Tools: Stiff brush, cloth or sponge, rubber gloves, and eye protection.

1. Drain and flush fryer to remove loose soil.

2. Close drain valve and fill tank above grease line with warm water.

3. Add Fry Cleaner Boil Out PC Degreaser (243668) at 1–2 ounces per gallon of water.

4. Turn on heat. Bring solution to a boil for 20 minutes. Reduce heat, brush thoroughly.

RUBBER GLOVES AND EYE PROTECTION ARE RECOMMENDED! 5. Drain solution, rinse thoroughly with clear water, and dry before adding new oil.

5 HAND SINK Clean daily.

Tools: Pail or spray bottle, cloth or sponge.

1. Wash sink with recommended strength solution of Citrus Premium Degreaser (244708) or Multi Surface Cleaner with Bleach (243671).

2. Rinse and wipe dry.

3. Be sure hand dispenser is filled with Econo Bulk Pink Liquid Hand Soap (243636) or Premium Lotionized Bulk Liquid Hand Soap (243546).

4. Try any of these foaming skin care soaps for closed sanitary systems: Foaming Antimicrobial Hand Soap (243551), Econo Foaming Hand Soap (243552), or Instant Foaming Han Soap (253357).

6 COMMODES AND URINALS Clean as necessary.

Tools: Rubber gloves and bowl swab.

1. Remove as much water as possible from toilet bowl.

2. Spray Multi Surface Cleaner with Bleach (243671) or Low Acid Bowl Cleaner (243628) around inside top rim to reach flush openings.

3. Use swab or brush to scrub bowl surfaces, then flush.

4. For outside and seat, wipe with proper strength solution of A TACK (244432) germicidal detergent, or all purpose cleaners.

Be sure to clean hard to reach areas (back side and tank bottom).

7 REFRIGERATORS AND FREEZERS Clean as necessary.

Tools: Pail or spray bottle, sponge or cloth

INSIDE: 1. Wash inside of refrigerator or freezer with Premium Citrus Degreaser (244708), HD Degreaser Multi Surface Cleaner (243661), or HD Pot & Pan Detergent (243533) and hot water.

2. Rinse and wipe dry.

OUTSIDE: 1. Wash with recommended strength solution of Citrus Cleaner Degreaser (243646) or Neutral AP & Floor Cleaner (244422).

2. Rinse and wipe dry.

3. Polish with Stainless Steel Polish (243526).

8 3 COMPARTMENT SINK MANUAL DISH

WASHING PROCEDURE Tools: Abrasive pad and stiff brush.

1. Fill each sink with hot water (110º–120º).

Scrape or pre-flush dishes to remove loose soils.

2. Wash in first tank, using Premium Pot & Pan Detergent (243641) or Lemon Shine (247803) at recommended use dilution.

3. Rinse in second tank, using clear water.

4. Sanitize in third tank, using Super San (244419) or Sani Quad (244418) at recommended use dilution. Always follow local health department regulations.

5. Allow dishes to air dry and store in a clean, dry, protected area.

9 FLATWARE PRESOAKING Soak after each use.

Tools: Bus tub.

1. Premix a solution of hot (110º–120º) water and Flatware Presoak (243649) at recommended use dilutions.

2. Place utensils or flatware in solution for 15 minutes.

3. Remove from presoaking solution, place in racks for dishmachine, and rinse thoroughly.

Do not put presoaking solution into mechanical dishmachine.

10 FOOD PREPARATION SURFACES

Clean daily and as necessary.

Tools: Pail or spray bottle, and sponge or cloth.

1. Wash with recommended strength solution of Lemon Shine (247803) or HD Pot & Pan Detergent (243533) and hot water.

2. Rinse with clear water.

3. Sanitize with recommended strength solution of Super San (244419) or Sani Quad (244418) and hot water.

11 DISHMACHINE OPERATION See your Chemical Specialist for proper detergents, rinse additives and operation procedures.

OUTSIDE: Clean as necessary.

Tools: Several cloths.

1. Wipe entire outside of machine with recommended solution of Lime Scale Remover (243654) or Premium Degreaser Cleaner (243614).

2. Rinse and wipe dry.

3. Polish machine with Stainless Steel Polish (243526).

INSIDE: Clean weekly.

1. Turn off detergent dispenser.

2. Add recommended amount of Lime Scale Remover (243654).

3. Fill machine.

4. Run machine for 10 minutes, or until any water hardness film is removed.

5. Drain and flush. Before operation, turn detergent dispenser on.

12 FOOD SLICER, MEAT SAW, MIXER,

CAN OPENER Clean after use or daily.

Tools: Pail or spray bottle, stiff brush, and cloth or sponge.

1. Disassemble and wash all non-electrical parts in the 3-compartment sink. (See #8) 2. For base and non-removable parts, wash with a recommended strength solution of Neutral AP & Floor Cleaner (244422) or HD Pot & Pan Detergent (243533).

3. Rinse with clear water.

4. Spray or wipe with a recommended strength solution of Sani Quad (244418) and allow to air dry before reassembling.

13 FLOOR CLEANING Clean daily and as necessary.

Tools: Mop bucket with wringer and mop, broom, wet floor signs 1. Sweep floor.

2. Mix proper strength solution of hot water and Quarry Tile Floor Cleaner Portion Control Pack (243640), or WITH COLD WATER ONLY, Enzymatic Floor Cleaner (243536), in a mop bucket. Post “wet floor” signs when done.

3. Using a clean mop, apply solution generously to floor with mop, overlapping mop strokes.

4. Repeat if necessary on heavily soiled areas.

5. Pick up excess solution with mop, wringing it out frequently.

6. Allow to dry. Remove signs.

14 DRAINS

15 DINING TABLES

Clean as necessary.

Tools: Pail or spray bottle, brush, and sponge or cloth 1. Wash surface with proper strength solution A TACK (244432) germicidal detergent or Sani Quad (244418) sanitizer.

2. Allow to dry.

16 MISCELLANEOUS DE-STAINING PLASTIC WARE Tools: Bus tub or sink.

1. Fill tub or sink with hot water (150º–160º).

2. Mix proper strength solution of Portion Control Cleaner & Coffee Pot Destainer (243685) and water.

3. Soak ware for 15 minutes.

4. Rinse with clear water.

CONCRETE DRIVEWAYS, DOCK AREAS, etc.

Tools: Stiff scrub brush or broom.

1. Wet area to be cleaned.

2. Apply Quarry Tile Floor Cleaner Portion Control Pack (243640) or HD Degreaser Multi Surface Cleaner (243661) to surface.

3. Scrub cleaner into concrete.

4. Allow to stand for 15 minutes.

5. Rinse well. Repeat if necessary.

ORNAMENTAL STAINLESS STEEL Tools: Clean, soft cloth.

1. For all non-food contact stainless steel surfaces, spray lightly with Stainless Steel Polish (243526).

2. Polish with soft clean cloth, turning frequently.

AEROSOLS 1. Foaming Oven & Grill Cleaner (243525) Low-odor, foaming oven cleaner 2. Foaming Glass & Multi Surface Cleaner (243524) – Foaming, ammonia free glass and multi-surface cleaner 3. Protect (243519) – Lemon oil-based furniture cleaner and polish

Clean as necessary.

Tools: Rubber gloves and eye protection.

Regular maintenance: Pour 1 cup of Enzyme Drain Maintenance (243611) into drain nightly to keep drains clear and odor free. For high volume areas, automatically dispensed Enzyme Drain Maintenance (243656) in 5 gallon buckets is an economical solution to eliminating drain problems.

Don’t forget......

Performance Foodservice can cover all of your checmical needs!

Distributed by Performance Foodservice | Richmond, VA 23238 | www.performancefoodservice.com

Obsessively organic. Purely delicious.

TM

NEW

LOOK

Power to the Pantry Pears in Stock at Performance Foodservice West Creek Diced Pears in Juice.....#229691.......6/#10 Cans West Creek Sliced Pears in Juice.....#229692.......6/#10 Cans Diced Pears in Juice.........................#983983.......6/#10 Cans

Belle Hélène 24 Crepes, 6 to 7 inches in diameter 96 Pieces Pacific Northwest Canned Pear Slices 2 quarts Whipped Cream, lightly sweetened 2 1/2 cups Chocolate sauce 1. Slightly warm 1 crepe. On half the crepe, arrange 4 pear slices, points toward center.

2. Top with 3 dollops of whipped cream (approximately 1/4 cup). Fold other half of the crepe over the filling.

3. Top with final dollop (1 tablespoon) of whipped cream.

4. Drizzle with 1 1/2 tablespoons chocolate sauce.

Most chefs keep a few (or more!) canned ingredients in the pantry to help make a variety of dishes faster, easier and tastier. A variety of canned fruits in your pantry, like Pacific Northwest Canned Pears, can make a big difference in menu creativity. Canned fruit can be as healthful as fresh, and the sweet flavor of fruit can transform even savory dishes from bland to exciting and add a level of intriguing complexity. For example, canned pears can be sturdy and flavorful additions to grilled skewers, braises and sautés, salads, sandwiches and desserts. Try layering canned pear slices with turkey and Fontina cheese to create an irresistible panini special. Or, toss them with spinach and bacon for a hearty and appealing entrée or side salad. With canned pears, it’s even how menuing elegant Belle Hélène crepes requires only a few steps to your pantry.

Photo and menu ideas courtesy of the Pacific Northwest Canned Pear Service. www.eatcannedpears.com.

Cioppino RECIPES

Item # Description Portion Size 981723 Fennel Seeds 1 tsp 233302 Olive Oil 3 tbsp 898641 Onion, finely chopped 1 medium 23378 Fennel bulb, finely chopped 1 small 994292 Garlic Cloves, coarsely chopped 4 gloves 263523 Bay Leaves. fresh 3 leaves 855532 Oregano, fresh 1 tsp 264698 Crushed Red Pepper Flakes 1/2 tsp 56291 Kosher Salt 56455 Ground Black Pepper 238884 Whole Peeled Tomatoes, crushed 28 oz

by hand, juices reserved

Dry White Wine 231991 Clam Juice 8 oz 994417 Littleneck Clams 1 lb 994319 Dry Pack 10-20 Scallops 1 lb 994404 Mussels, scrubbed, debearded 1 lb 317374 Shrimp, uncooked, peeled, 1 lb deveined OR 898985 King Crab Legs 1 lb 232037 Squid, cleaned, cut into 1/2� rings, 1 lb tentacles left whole 333111 Country Style Bread

1. Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes. finely grind in a spice mill, set aside.

2. Heat oil in a large heavy pot over medium-high heat.

3. Add onion, fennel, garlic, bay leaves, oregano, and red pepper flakes.

4. Season with salt and pepper.

5. Cover and cook, stirring occasionally, until onion and fennel are soft, about 12 minutes.

6. Stir in ground fennel seeds, tomatoes with juices, wine, clam juice, and 1 cup water.

7. Cover, bring to a boil, reduce head to medium-low and cook, stirring often until flavors meld, about 15 minutes.

8. Stir in clams, scallops, mussels, and shrimp (or crab legs) and bring to a simmer.

9. Cover and cook for 2 minutes.

10. Add squid, cover and cook until mussels open and seafood is cooked through, about 5 minutes (discard mussels that do not open).

11. Serve with bread.

20

Calamari Tubes, 5-8”, imported Assoluti…..232050…..4/2.5 lb

Calamari Tubes and Tentacles, 5-8”, imported Assoluti…..232037…..4/2.5 lb

Lightly Breaded Calamari Rings, domestic Assoluti…..78822…..6/2 lb

Pepsi速 Fountain

Now Available at:

Contact Eric Mullin, PepsiCo Foodservice Representative At 410-279-6232 or eric.mullin@pepsico.com for more information Available In Select Areas. New Customers Only Please.

Clam Profits for Lent New England Clam Platter Treat your customers to a Platter full of New England Favorites, and you pile on the Profits!

Sell 10 a day for 52 weeks & Profit $27,955.20!

1 lb West Creek IQF Chopped Sea Clams

2 Cups Tomatoes, diced & seeded 2 Cloves Garlic, minced 1/2 Cup Red Onion, minced 2 Tbsp Extra Virgin Olive Oil 1 Tsp Red Wine Vinegar 2 Tbsp Fresh Basil, chiffonade French Baguette Total Food Cost Total Food Cost/Plate Menu Price Profit per Plate

$5.52

$1.20 $0.06 $0.20 $0.12 $0.06 $0.12 $1.10 $8.38 $1.06 $7.95

$6.89

All these great clam products are available through your local PFG-Roma Distributor

4 2 7 3 1

oz. oz. oz. oz. oz.

West Creek or Silver Source Clam Strips Sea Watch Prem Stuffed Clams Sea Watch RTS Chowder French Fries Cocktail Sauce Ingredient Cost Menu Price Profit per Platter

$0.89 $0.58 $0.56 $0.18 $0.06 $2.27 $9.95 $7.68

IQF Chopped Clams

Sea Clam Bruschetta piles on the profits.

Sell 10 a day for 52 weeks & Profit $25,079.60!

Slice baguette into thin slices. Toast them lightly. SautĂŠ the clams, tomatoes, vinegar and garlic in olive oil until clams are cooked but still tender and juicy. Spoon mixture onto toasted baguette with slotted spoon. Garnish the baguette with the fresh basil. Lightly drizzle extra virgin olive oil over the entire platter.

BE 100% CONFIDENT IN THE JUICE YOU’RE SERVING. Florida’s Natural® Brand orange juice is guaranteed to always be 100% made in the USA. And now, the delicious Florida taste is available in a variety of sizes for your food service operation. From hotels to hospitals, restaurants to universities, we have the premium orange juice your customers love.

For more information, call 1-800-237-7805 ext. 3630, or visit www.floridasnaturalfoodservice.com.

Florida’s Natural Growers, a division of Citrus World, Inc., based in Lake Wales, FL 33853 ©2013

MAXIMUM YIELD

PRECISION POURING

EASY HANDLING

REDUCED WASTE

SUSTAINABILITY QUALITY

$5 per case rebate available on 4/1 Gallon up to $200

NOW AVAILABLE IN 2/1 & 4/1-GALLON CASE Visit KraftYesPack.com or scan this QR code to learn more.

Need a QR scanner?

Visit http://scan.mobi with your mobile device.

REVOLUTIONARY BY DESIGN DURABLE BY DEMAND

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0g

Trans Fat

ITEM # DESCRIPTION PACK SIZE 32859 BISCUIT BUTTERMILK 3" UNSLCD 100/2.25 OZ 897535 BISCUIT BUTTERMILK 3" STHRN 100/2.25OZ 269228 BISCUIT HONEY WHEAT FC TFF FZ 100/2.25 OZ 296072 BREAD CINNAMON MONKEY BITE FZ 60/4 OZ 32789 BREAD DGH WHI DEMI LOAF TFF 60/6 OZ 32790 BREAD DGH HONEY WHEAT DEMI LOAF 60/6 OZ 292637 ROLL DGH HS SWEET YEAST TFF FZ 240/1.5 OZ

Frozen Yeast Bread & Roll Doughs, Fully Baked Heat & Serve Mini Loaves & Rolls, Fully Baked Heat & Serve Biscuits.

Jeffrey Swope Area Manager

Jeff Swope has been with Performance Foodservice Roma Carroll County for two years. He lives in Rosedale, MD and is engaged to Afton Narolis. Together, they have three children from previous marriages, Cossondre, 22 and Joshua, 18 are Jeff’s children, and Aidan, 10 is Afton’s son. They also have a son together, Keston, who is one year old in December!

Jeff enjoys spending time with his family. He said, “With having one child starting Junior College, one practicing his trumpet for Elementary School, and one in diapers, you can imagine that I don’t find myself with a lot of spare time!” Jeff has a passion for boating and during the summer he takes every opportunity he can to get out on the bay, especially with his father and oldest son.

Teamwork is what Jeff likes about working at Performance Foodservice. Before joining the team, he was a business owner for many years and he became very self reliant. He admitted that it took some time for him to understand he was working with a team. Jeff said that everyone worked hard to assist in his training and answer his questions, from Margaret in Inside Sales, to the Transportation department, from his District Manager and other Area Managers in his district, to the Purchasing department and everyone else.

Jeff said, “I walk through the door of every business with a great sense of pride that I represent Performance Foodservice. We have amazing brands, and we have a large selection of national brands to choose from. We have a strong corporate structure nationally, and locally our team has always shown the willingness to do whatever is necessary to meet our customer’s needs! I truly enjoy working every day and being part of Performance Foodservice!”

This fall, Jeff had the opportunity to attend the Circle of Excellence trip as a result of his performance and he got to know some of the top sales reps even better. He said, “I find myself surrounded by a group of professionals that are masters in this business and I continue to learn much from each of them!”

Jeff’s favorite quote is “Some people will remember what you said. Many will remember what you did, but almost everyone will remember how you made them feel!”

WHAT’S HAPPENING AT PFG - CARROLL COUNTY

ASSOCIATE SPOTLIGHT

ASSOCIATE ANNIVERSARIES October Rodney Armstrong - 15 years Jeffrey Parsons - 10 years Jim Eldridge - 10 years Randolph Taylor - 5 years Joe Brockmeyer - 5 years

November Steve Stacharowski - 10 years Carlos Veliz - 5 years Robert Smith - 5 years

December Larry Lacey - 10 years Josh Parrish - 5 years 29

NEW ITEM ROLL-OUTS ITEM # BRAND DESCRIPTION PACK SIZE 277189 RDGCRST APTZ BEEF SATAY TFF 4/25 CT 256290 RDGCRST APTZ BEEF TNDRLN ENCROUTE 4/25 CT 989077 TANTLZRS APTZ ONION RING BRD 3/8” GRMT 8/2 LB 956805 CI APTZ PUFF PASTRY CHEESE FZ 1/100 CT 256277 RDGCRST APTZ SATAY CHICKEN UNSEASND 4/25 CT 362241 RDGCRST APTZ TURNOVER RATATOUILLE TFF 4/25 CT 407502 JOHN M BACON 14-17 L/O CHERRYWOOD 1/15 LB 268576 HATFIELD BACON 16-18 HOTEL SLCD FZ 1/15 LB 384549 FISCHER BAG WAX SANDWICH 6X.75X6.75 1/1000 CT 979599 ROTELLAS BREAD RYE REUBEN SLCD 1/6 CT 968978 ROTELLAS BREAD WHEAT REUBEN 6/1 CT 310515 ASSOLUTI CHICKEN BRST ITAL BRD 4 OZ FC 2/5 LB 310517 ASSOLUTI CHICKEN WING BNLS BRD 2/5 LB 381980 RYE ST CHILI BEEF W/BEAN GRMT FZ RTS 4/4 LB 395989 CASACARM CHIP TORTILLA WHI CORN TRIANGL 4/1.5 LB 398026 MUSSELMN CIDER APPLE NAT VITAMIN C 4/1 GA 398339 SEA BEST COD LOIN 4 OZ B/S FZ 1/10 LB 396615 HNDYCRAB CRABMEAT COMBO FOR CRAB CAKE 6/1 LB 66375 PEPP FRM CRACKER VAR DISTINCTIVE 400/2 CT 374899 VILLAPRI CRUST DP DISH 2.5” MINI RTB 150/.21 OZ 374898 VILLAPRI CRUST DP DISH 4” FLTD RTB 72/1.69 OZ 58421 THCK&ESY DAIRY BEV HONEY CONSISTENCY TF 27/8 OZ 54927 THCK&ESY DAIRY BEV NECTAR CONSISTENCY 27/8 OZ 54365 KENS DRESSING CHAMPAGNE VINGRT TFF 4/1 GA 953702 MCCAIN FRIES 5/16” THIN STRAIGHT CUT 6/5 LB 925319 MCCAIN FRIES CROSS CUT SEASND SKN-ON 6/4.5LB 316534 FLVRLST FRIES JULIENNE SKN-ON FZ 6/5 LB 284755 ORE-IDA FRIES REG STRAIGHT CUT CNTRY 6/5 LB 342426 HRTY HSE FRIES STK HOUSE FZ 6/5 LB 381739 STERNO FUEL CARTRIDGE 18 HOUR WAX LQD 1/72 CT 381820 STERNO FUEL CELL 36 HOUR LQD WAX SOFT 1/36 CT 351364 ROMA GARLIC CHPD OIL TFF 6/32 OZ 377059 ROMA GARLIC CHPD OIL TFF 1/32 OZ 351339 ROMA GARLIC CHPD WATER TFF 6/32 OZ 370251 ROMA GARLIC CHPD WATER TFF 1/32 OZ 372822 SAPRSNSL GELATO BELGIAN CHOC 1/5 LT 379036 SAPRSNSL GELATO HAZELNUT 1/5 LT 372826 SAPRSNSL GELATO VANILLA BEAN 1/5 LT 402179 HATFIELD HAM BUFFET BNLS FC 2/11 #AV 328003 HATFIELD HAM CANADIAN BRAND FC 3/3 LB AV 396814 KUNZLER HAM SMKD SHNGL SLCD FZ 8/12 OZ 351463 WEST CRK HORSERADISH PREPARED TFF 6/32 OZ 351464 WEST CRK HORSERADISH PREPARED TFF 4/1 GA 369959 WEST CRK HORSERADISH PREPARED TFF 1/1 GA 58299 THCK&ESY JUICE APPLE NECTAR CONSISTENCY 24/4 OZ 353441 CATELLI LAMB HIND SHANK 16-20 OZ FZ 40/18OZ AV 30

NEW ITEM ROLL-OUTS ITEM # BRAND DESCRIPTION PACK SIZE 396309 HNDYCRAB MACARONI & 3 CHEESE SHRIMP & 2/40 CT 396311 BLNTFNFD MACARONI & CHEESE BUFFALO 4/4 LB 375703 ROMA MEATBALL BEEF & PORK GRMT 2 OZ 2/5 LB 257961 ROMA MEATBALL BEEF TRDTNL .5 OZ FC 2/5 LB 257960 ROMA MEATBALL BEEF TRDTNL 1 OZ FC 2/5 LB 257951 ROMA MEATBALL BEEF TRDTNL 2 OZ FC 2/5 LB 312473 LUIGI MEATBALL DNR 1/2 OZ CHICKEN 2/5 LB 341271 FISHERNT MIXED NUTS FCY W/NO PEANUTS 6/38 OZ 334127 HOFFMSTR NAPKIN BEV 9.5” BLK 1/4 FOLD 4/250 CT 340943 SLVR SRC OIL SOY PAN & GRILL TFF 1/35 LB 396300 HILLMAN OYSTER 12-18 JUMBO HS BRD FZ 5/2 LB 354392 BARILLA PASTA CAMPANELLE 2/10 LB 397721 BONICI PEPPERONI BEEF CHICKEN SLCD 2/12.5 LB 963113 EMBASA PEPPERS JALAPENO SEL SLCD TFF 6/#10 332765 WEST CRK PICKLE HAMBURGER SL SMTH 1/8” 1/1 GA 393022 CHF PIER PIE APPLE W/SLTD CARAMEL 10” F 6/8 SL 393026 CHF PIER PIE CHRY W/CHOC GANACHE 10” FZ 4/8 SL 407020 CITTERIO PORK COPPA HOT 6/2-3 LB 327159 FARMLAND PORK RIB BACK LOIN FZ 14/2.25#AV 396052 BLNTFNFD POTATO SWEET MASHED FZ 4/4 LB 403682 J & J ROLL PRETZEL COBURG BAVARIAN 60/2.6 OZ 397225 RED GOLD SALSA DIPPING CUP LS 84/2.6 OZ 309824 ITALROSE SALSA FRSH 1/1 GA 227798 ITALROSE SALSA FRSH PICO DE GALLO 4/1 GA 397625 EASTSIDE SANDWICH PEPPERONI PIZZA R/F I 96/3.68 OZ 396176 GOLDLBL2 SAUCE HOLLANDAISE POUCH FZ 8/2 LB 372581 WEST CRK SAUCE HORSERADISH PREPARED TFF 1/32 OZ 39416 TEX PETE SAUCE HOT 12/12 OZ 378138 ROMA SAUCE PESTO SOUTHWST CHIPOTLE 3/30 OZ 403625 MCCRMCK SESAME SEED WHI 6/16 OZ 403703 MCCRMCK SESAME SEED WHI 1/16 OZ 381968 RYE ST SOUP CLASSIC CHICKEN NOODLE FZ 4/4 LB 353621 RYE ST SOUP FRNCH ONION GRMT FZ RTS 4/4 LB 353620 RYE ST SOUP HARVEST VEG GRMT FZ RTS 4/4 LB 75436 MEDPAS SPPLMNT DRINK VANILLA NSA TFF 12/32 OZ 983188 MEDPAS SPPLMNT DRINK VANILLA TFF 12/32 OZ 351462 ROMA SPREAD GARLIC TFF 6/4 LB 372933 ROMA SPREAD GARLIC TFF 1/4 LB 363083 D&W FINE STRAW 7.75” JUMBO TRNSLCNT IW 24/500 CT 395988 ABUELITA TORTILLA FLOUR 8” HND_STRCHD F 12/1 DZ 327820 J & J TURNOVER SMORES RECT 96/1.8 OZ 46056 THCK&ESY WATER THCKND HONEY CONSISTENCY 24/4 OZ 404760 DURABLE WRAP WAX SHEET BLK & WHI CHECK 1/1000 CT 404490 DURABLE WRAP WAX SHEET RED CHECK 12X12 1/1000 CT 153226 DANNON YOGURT CHRY LF FOTB TFF 12/6 OZ 31

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