Taste June 2014

SUMMER 2014

CUSTOMER SPOTLIGHTS

Bungalow Lakehouse, Kelsey’s Irish Pub & Pairings Bistro

SALADS OF COLOR

for your summer menu

A LETTER FROM THE VICE PRESIDENT OF SALES

Good day to our loyal customers, vendors and associates, It has been a very busy winter and spring at Performance Foodservice. After weathering all of the snow, ice and rain, we have nearly completed our warehouse expansion and you, our valued partners are reaping the benefits of the expansion. With nearly 1,000 new product offerings and capacity for an additional 1,000 plus items, we are listening to, and responding to your needs. Our recent regional and Spring Food Shows represented the opportunity to showcase all of our new offerings.

As we expanded and focused on our Fresh Produce Program, we have far exceeded our expectations and have “bunked” the myth that broadline companies can’t do produce right. The several truckloads per week we are bringing in from the west coast is proof to the contrary. Ask your Area Manager for our Produce Hot Deal sheets, weekly. Hopefully you will enjoy our ‘Salads of Color’ article in this issue of Taste.

Our featured customers once again represent a cross section of the restaurants in the DelMarVa area. We thank Pairings Bistro, Bungalow Lakehouse, and Kelsey’s Irish Pub for participating in our Taste profiles and sharing their stories.

It’s time for boating and crabs. Goodbye to the snow and ice.

Thank you again for your business.

Regards

Mark A Natale Vice President Sales

sue of

is What’s Inside this

Shaun’s Picks: Sweety Drop Peppers

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Contents Salads of Color....................................................4 Performance Connect.........................................6 Customer Spotlight - Bungalow Lakehouse.........8 Customer Spotlight - Kelsey’s Irish Pub............12 Here We Grow...................................................14 Recipes.........................................................15 Customer Spotlight - Pairings Bistro................22 Shaun’s Picks....................................................24 Order Up! Newsletter........................................28 What’s Happening at PFG..................................33 New Item Roll-Outs...........................................34

15 Recipes: ffed Prosciutto Stu ith Mushrooms w Bacio Cheese

6 Performance Connect App

Guide to Advertisers Braveheart......................................................7 Flowers Bakeries...........................................10 David’s Cookies.............................................11 J Hungerford Smith Toppings.........................16 Pepsi....................................................21 Kraft Coffee..................................................25 Heinz.....................................................26 Stonyfield.............................................27 Knouse Foods................................................29 First Mark Carry Out Containers..................29 Abuelita...............................................30 Holten Meats.................................................31 Bridgford................................................32 Performance Foodservice 1333 Avondale Road New Windsor, MD 21776 1.800.755.5300 www.performancefoodservice.com/carrollcounty

4 Looking for the perfect lettuce for summer?

12

otlights

Customer Sp

22 8

Designed & Edited by Nicole Myers

Weldon Clinton Category Manager

SALADS OF

Weather has changed and with that change comes a complete Salad of Colors! Here at Performance Foodservice we continue to add to our produce category and the spring and summer months are full of different salad ideas.

Two new items from Mann’s:

Scarlett Butter Lettuce - 15 count #422441

Honeygem Lettuce - 15 count #422442

Both varieties provide eye applealing, unique plate presentation with vivid colors, both red and green. Serve as a whole head, wedge or loose leaf salad. Minimal prep is required, one simple cut is all it takes and each head will separate to provide at least one entree salad or two side salads.

Let’s start first on the Scarlett Butter, a Red Butter Lettuce with brilliant color, delicious sweet flavor, and petite sizing. A deep maroon color and vivid green on the inner portion of the head. Serve with homemade ricotta and fresh figs as a wedge salad, or try with blue cheese, walnuts and a honey walnut vinaigrette.

Next, Honeygem Lettuce, a gourmet whole head lettuce, a cross between romaine and butter lettuces, with a succulent taste. It’s a unique European variety. With the crunch of romaine and the tenderness of butter, it provides a sweet mild flavor in every bite.

Use for appetizers featuring lettuce cups, or grill and drizzle with a caesar dressing.

Keep in mind, we also still are carrying two popular up scale salad mixes. Arcadian Blend (#314438), a product of mature whole leaves, a combination of Green Leaf, Red Leaf, Tangos, Lolla Rosa, Batavra and Oaks. This product has great plate presentation and a flavor profile of European Lettuce varieties.

And let’s not forget everyone’s favorite - Spring Mix (#907499), Baby Romaine and Oak Leaf Lettuces with a pleasant bitterness of endive and chickory.

4

COLOR

for your summer menu

If salads are not on the menu, but a fresh Braveheart Burger is your choice, why not add a great Burger Leaf Lettuce (#380188). Better Burger Leaf is a hybrid variety that has both green leaf and iceberg lettuce. Each leaf fits the burger bun perfectly with no waste and a perfect fit you can’t miss to help grow customer sales! Better Burger Leaf is a truly round leaf that fits burger buns and sandwich breads equally. It has a crunchy texture and sweet iceberg flavor with a beautifully curly edge which provides a more upscale appearance. Better Burger Leaf is available year round.

lit in half

Honey Gems sp

Better Burger Leaf - Great for Burgers or Sandwiches!

Scarlett Bu tter with Roasted B erries 5

Be the First In Your M arket With Premium B r av e h e a rt B l a c k A n g u s B e e f

There’s no doubt that America has the best beef in the world. As consumers become more discerning, the demand for premium quality beef continues to explode, taking U.S. beef to the next level. Count on Braveheart to lead the industry with a serious commitment to quality. Our Black Angus cattle are raised traditionally in the Midwest on an all vegetarian, corn based diet for superior flavor and tenderness.

CUSTOMER SPOTLIGHT

Corporate Executive Chef for Bungalow Lakehouse in Sterling, Virginia, Bobby Vickers, said he is in the restaurant business because he has a real passion for food! Chef Bobby has been in the business for 44 years, and gives his mom credit for getting him into it as she is a chef too. They actually worked together for five years.

Bungalow Lakehouse is part of The Escape Group of Restaurants. There are three Bungalow restaurants. The first one was Bungalow Billiards & Brew Company in Chantilly, Virginia, which opened about 17 years ago. The second was Bungalow Alehouse in Woodbridge, Virginia and the Lakehouse is the most recent, opening in October 2012. All three locations have very different demographics, which means each restaurant has a different atmosphere and different menu. Bobby joined the company in June 2013 and then moved into the position at the Lakehouse in November 2013. He said he enjoys it because the owners make it easy, the business is family owned and they truly give it a family feel.

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Chef Bobby has made some menu changes since he came to the Lakehouse, broadening it to encompass bar, eatery and sandwich foods while also doing the fancy stuff like Broadleaf Kobe Beef and Catelli Veal. He thinks that the vastness of the menu accommodates all works of life rather than focusing on a niche market. The Lakehouse has four different areas; a family style area, an upscale/fine dining area, a club style lounge, and an outdoor patio and cigar bar, with a pool hall just inside! Each area has a slightly different menu, and Bobby makes menu changes seasonally to keep it fresh and new.

Bobby’s wife, Stephanie is his Sous Chef at the Lakehouse, and they have been working together for six and a half years! He said she is more computer savvy, so she keeps all the recipe files together and takes care of the social media marketing for the restaurant also. They use Facebook to provide promotional information, specials, new menu items, etc.

The Bungalow restaurants have been buying from Performance Foodservice since the summer of 2012, and have become their largest distributor

CUSTOMER SPOTLIGHT

since Bobby came aboard. Chef Bobby explained that he works on relationship with people, not necessarily companies. He has known Mike Moran, his Performance Foodservice Sales Rep, as well as Peter Nielsen, the District Manager, for a long time and has a great relationship with both of them. Mike is very good at working through any challenges that arise with Bobby and helping him to find the best possible solution. Bobby said it’s a salesperson driven industry and Mike has created a high level of trust with Bobby, and that is why he continues working with Performance Foodservice.

The Lakehouse has recently started buying produce from Performance Foodservice as a result of the Spring Food Show where Bobby was able to see all of the options available that he can purchases, and talk with the produce Category Manager, Weldon Clinton.

The biggest challenges for Bobby in his career have been learning all the aspects of the business, how everything runs, what works with different demographics, and staffing. He said it’s not that hard to be a chef, but to be an executive chef and in touch with all the business pieces and the customer demographic is more difficult. For Bobby, it has been very helpful to have worked in many different venues such as independent restaurants, group restaurants, country clubs and hotels because the differences have made it easier for him to adapt. He said, when it comes to staff, they often want to jump up through the ranks without learning all the steps and becoming well versed in the business.

Keeping everything running in unison is a daily challenge for everyone in the restaurant industry according to Bobby. The back and the front of the house need to work together and stay in touch all the time! For example, if there are a lot of reservations and they are all for 7pm, the kitchen needs to know that in advance so they can be prepared. Chef Bobby said communication is key in all aspects with the staff members, vendors and customers, “with communication, you can work through anything!”

Chef Bobby’s advice to someone getting in to the business is – have patience! Again, it’s important to take the steps (not the elevator, as he likes to say), and learn all of the aspects of the business. Also, patience with the people you have to interact and work with, as well as ever changing market conditions.

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Choose

Pizza Crust

12� Hoagie Roll

Marble Rye

d a e r b t s e b the every time!

ads e r B e v r e S & w a h T m Premiu ! e v lo u o y s d n a r b e h t in 10

Try these delicious desserts and more from David’s!

For further information, samples or product demonstrations: Sam Alaimo | (410) 746-8462 | salaimo@acosta.com Frank Lutzi | (410) 404-7483 | flutzi@acosta.com

CUSTOMER SPOTLIGHT Kelsey’s Restaurant in Ellicott City, Maryland has been open for 20 years with the same majority owners since the beginning! Chad Medina is the Executive Chef and one of the partial owners now. He worked at the restaurant for a year and a half when he was in culinary school.

After graduating he worked at another local restaurant before deciding to return to Kelsey’s.

Chad said he always cooked with his grandmother – making pasta and sauces and Christmas cookies, and he was the only grandchild to do that. He had cooking instilled in him from a young age, and he developed a real passion for it. Chad got started in the business as a dishwasher/bus boy at age 16 in Ohio. He wanted to start cooking, so he moved up to a prep cook. He said one night the sauté guy called out, Chad filled in, started cooking and never stopped!

Kelsey’s is known as the neighborhood meeting place and has a regular customer base. When Chad came back to the restaurant they were trying to become more of a gastro pub and adapt to a newer crowd. He said it was a struggle at first because the older crowd of customers saw him coming in and trying to change everything. The restaurant had to figure out how to balance the changes with the old style. Chad started coming out of the kitchen and talking with the customers, which helped to build relationships. As a result of that, he was able to get the customers to be more accepting of the changes. He explained that it’s always tough to stay with the times and build new clientele without upsetting the regular customers.

The restaurant holds beer tastings on Thursday nights where the customers receive three small beer tastings along with three different foods. Chad said this makes customers more willing to try different things and it has also created more trust between him and the customers.

Chad thinks that what sets Kelsey’s apart is that they want to be the best restaurant for what they are – a pub that can serve great food at great costs.

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CUSTOMER SPOTLIGHT

Chad’s wife, Shannon, also works at Kelsey’s. She is the Service Manager and handles the marketing. Kelsey’s uses Facebook and Twitter for social media. They are working to do more to get the restaurant name out there and draw in new customers. Kelsey’s holds events and dinners for a few charities, one of which is the Multiple Sclerosis Society. They hold an MS dinner for 75-80 people and Shannon also puts together an auction for the event. The restaurant also works with local fundraising groups for MS and holds days where 10% of the day’s proceeds will go to the organization.

Maureen McManus one of the other partners started doing off premise catering about 10 years ago. The catering portion of the business started getting really big, and Kelsey’s thought about people coming to them for events, rather than catering at an offsite location. They decided to expand and now have a private dining room attached to the restaurant that will seat about 60 people for a full meal, or 80-90 for a cocktail party.

The room is great for parties, company events or meetings, receptions, etc.

When it comes to staffing, Chad thinks it is important to build them young. Let them start as a prep cook and move up to the line, continuing up through the ranks. You can train them the way you want when you have the chance to work with them from early on. Chad’s current sous chef has been working with him for over eight years. He said, if you find someone with the passion for food and the want to cook, they are much easier to mold.

Chad’s advice to anyone getting in to the business is “You gotta love it and really enjoy it!” He said a lot of people now watch the Food Network and think if they get into the business, that’s what it will be like in real life.

Private Dinin

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Great location

for private eve

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. . . .

W O R G E W E HER Our expansion continues!!

g ess of bein expanded

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BRAND NEW refrigera

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Ingredients Item # 4 Euro Cucumbers (skin removed, seeded) 23280 4 Garlic Cloves (peeled) 973740 1/4 cup Fresh Cilantro (chopped) 249098 2 Spanish Onions (diced) 898641 6 Limes (juiced) 71215 Jalapeno Peppers (seeded) 953173 1 - 6lb 10oz can Assoluti Diced Tomatoes 244196 Chicken of the Sea Colossal Lump Crabmeat 298466 1 - 46oz can West Creek Tomato Juice 878196 Avocado (optional) 23082 2 tbsp Salt 2 tsp Cayenne Pepper 2 tsp Cumin

RECIPES

GAZPACHO WITH BLUE CRAB

Directions Combine all ingredients except Crab and avocado in blender. Pulse until smooth. Serve cold in a chilled bowl topped with crab and diced avocado.

PROSCIUTTO STUFFED MUSHROOMS with BACIO CHEESE Ingredients Item # 3 lb. silver dollar mushrooms 2 lb. Bacio whole milk Shredded Cheese 12 oz. Diced Roma Prosciutto Ham

272378 287632 301739

Salt and Pepper

Directions Remove stems from mushrooms. Combine cheese, Prosciutto and basil. Season with salt and pepper. Bake in 350 degree oven about 7 minutes or until cheese has browned.

I.P.A. MANGO CURRY MEATBALLS Ingredients Item # 5 lb. Assoluti ½ oz. meatballs 1 Jar Major Grey Mango Chutney 1 bottle Good British I.P.A. 2 tsp.Curry Powder 1 bu Green Onion ¼ lb. Blue Cheese Crumbles

232987 7444 242656 326766 263725

Directions Brown off meatballs in a hevy bottomed sauce pan. Add chutney, beer and curry. Bring to a simmer for 45 min. Serve dusted with blue cheese crumbles and thinly sliced Green Onion.

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Foodservice Equipment and Smallwares Shipped Direct

ONLINE ORDERING GUIDE Exclusively from

HOW TO PLACE ORDERS ONLINE 1. Visit www.EandSPerformance.com.

2. Click the button and either sign in with your User Name and Password, or click to complete a one-time set up with your Customer Number.

3. Choose a Category from the left side column, search key words, or click on My Account at the top to view your past order history.

4. When shopping, simply adjust the quantity and click

.

HOW TO PLACE ORDERS ONLINE 5. Choose to either continuee&s shopping or view cart/check out.

6. To check out, simply verify that your quantities are correct, apply a coupon code if you have one, then click .

7. Verify your shipping and billing addresses.

8. Select a shipping method.

9. Choose a payment method–cards accepted are VISA, MasterCard, American Express, and Discover.

10. Review the details, then confirm to place your order. Print out a copy of the confirmation for your records. Congratulations, you’re done!

ADDITIONAL FEATURES

“OVERVIEW” TAB • View your 5 most recent orders • View your 5 most recent invoices • View your accounts payable summary • Access your account profile “ITEM HISTORY” TAB • View item history • Sort the information by clicking on the titles at the top. For example, click “quantity ordered” to see which items you have ordered the most.

• Place an order from your history “QUICK ORDER ENTRY” TAB • Use to place an order if you already know your item numbers “PROFILE” TAB • Update personal information (Name, Phone, Security Questions) • Change password and primary email address

NOTE: New products and product information are being added daily.

Thank you for shopping Performance Foodservice E&S Direct.

For further help with your online order, call 1-855-384-2590 for assistance.

PEPSI速 FOUNTAIN NOW AVAILABLE AT PERFORMANCE FOODSERVICE 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.

PEPSI, the Pepsi Globe, LIVE FOR NOW and FOR THE THRILL OF THE GAME are trademarks of PepsiCo, Inc.

CUSTOMER SPOTLIGHT

Jon Kohler, owner of Pairings Bistro in Bel Air, Maryland has been in the food business since he was 14 years old. Growing up, his mother owned a business, and she didn’t cook in the house. If they wanted something good to eat at home, they had to cook it themselves. Jon started taking cooking classes when he was 12 years old, and later went to culinary school at Johnson and Whales. He has worked in many venues, including lots of hotels. In 1999, Jon decided to get out of the food world and moved into sales as a sales manager for a liquor distributor. Jon continued that for ten years before opening Pairings Bistro in March 2009, which is his first and only restaurant.

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Having always thought if he opened his own place, he wanted to incorporate the concept of matching great dishes with great wines, Jon created the idea of Pairings Bistro. And yes, that is where the name came from, pairing wines with food dishes. He had developed the liquor background while working for distributors and he already had the food background. Everything on the menu is listed with a wine pairing for those who are interested. They are also starting to do beer pairings.

When Pairings Bistro opened, Jon created all of the pairings on his own. Now he has a six hour training day with his staff where they taste the new menu items with all of the wines they offer, and together they pair things up for the menu, which changes seasonally. Jon also thinks it is helpful for the employees to taste the dishes that the restaurant serves because it makes them better able to talk to the guests about those dishes.

Jon has about 30 staff members, not including the catering department. He has a very stabilized staff, with all of the kitchen staff being there for at least 3 years, and the newest server being there for a year and a half. Jon likes to promote from within the restaurant and allow his employees to move up through the positions.

Pairings Bistro has an open kitchen, which Jon says has advantages and disadvantages. The biggest challenge was getting the kitchen staff used to it and realizing that they cannot talk so loudly

CUSTOMER SPOTLIGHT

because everyone can hear. However, Jon said the open kitchen makes it much easier for him and other staff members to communicate with the kitchen staff because they are right there.

Getting started in the business, Jon said his biggest challenge was that he was trying to do everything himself. He had to find people he could count on and plug them in where he needed them. Jon explained that the whole managing part and marketing of the business is key. Oftentimes chefs don’t realize how important marketing and service is; you have to make the guests feel special so they want to return to your restaurant over and over again.

Most of Pairings Bistro’s marketing comes from activities they do to get people talking about the restaurant. Jon said they cater numerous charity events and give out a lot of gift cards to help draw people in to the restaurant. They do almost no print advertising, but they do have an email newsletter that goes to all guests who have signed up since day one. The restaurant also uses social media and is becoming more engaged there.

The first Sunday of the month, Pairings Bistro holds a cooking class for about 20 people. Jon told us it always fills up quickly! It costs $30 and it’s a two hour class. Everyone gathers around the open kitchen for a demo style presentation where they watch the chefs prepare and explain two different dishes. It is a very interactive experience where they can ask any questions of the chefs and at the end they get the recipes for the dishes prepared. Everyone also gets an appetizer portion of each of the dishes along with a three ounce wine portion that is paired with each specific dish.

Pairings Bistro is fairly new to Performance Foodservice, but Jon says there is more of a connection with his sales rep, Pam Engers-Nesline than he has experienced in the past with foodservice distributors. He likes that and the service he

has received since he started working with us has been much better than past!

If a young restaurateur came to Jon, his advice would be simple – whatever your passion is, that’s what you should do! If food is your passion – do it! If not, then try something else. He said, even food is a business and if it’s not your passion, it won’t work! Jon also mentioned that it’s important to find the balance between family and the restaurant and for him family is first. He is able to manage the restaurant around his home life. Whatever you do, Jon said to be sure you keep your hand in the business. This summer, he will be spending time in the kitchen and helping to determine next season’s menu!

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Shaun’s Picks Shaun Mealy Category Manager

3 lbs mussels, cleaned - 78829 6 cloves garlic, chopped - 994292 1 large shallot, chopped - 927366 2 tbs olive oil - 247551 1 cup tomato sauce - 878209 1 cup crème fraîche - 413775 4 tbs ouzo (or Pernod) 1-1/2 cup dry white wine

ASIAGO AND SWEETY DROP PIZZA

crème fraîche #413775

SWEETY DROP PEPPERS #370757

1 lb Yukon gold potatoes - 23910 1 cup Crème Fraîche - 413775 garlic clove, crushed - 994292 milk - 199417 butter - 157187 salt and pepper

GRILLED CHEESE UPSCALE THE CLASSIC WITH THESE CHEESES FOR A MATURE AUDIENCE Balsamic Rosemary Grilled Chicken - 158773 Roasted Garlic Aioli Melted Colby - 250434 Sweety Drop Peppers - 370757 Baby Spinach - 260811 Ciabatta - 865785 Caramelized Onions - 907426 Roasted Tomatoes - 59045 *From the creative mind of Travis Szerenstis at Manor Tavern*

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“Grilled Cheese with Spec & Arugula” Spec - 317669 Manchego – 242665 Asiago – 274215 Gruyere - 929498 Arugula - 232176 Tomato - 878064 Sandwich Spread Focaccia - 270787

PFG Code

Any consistent SKU purchase includes: FREE equipment FREE service FREE merchandising

Kraft Code

Item Description

26535

39062

Maxwell House Frac Pack

192/2oz

151315

39365

Maxwell House Master Blend Frac Pack

192/1.25oz

44001

39025

Maxwell House Special Delivery Filter Pack

112/1.4oz

97927

88590

Maxwell House Special Delivery Filter Pack DCF

42/1.3oz

903089

39302

Maxwell House Liquid 100% Columbian FZ

4/33.8oz

903073

39303

Maxwell House Liquid 100% Columbian DCF FZ

4/33.8oz

918223

39962

Maxwell House Whole Bean Espresso

6/4 LB

43999

88930

Sanka Super High Yield DCF Frac Pack

128/1.25oz

879375

65131

Café Collections 100% Columbian Frac Pack

128/2oz

413315

65132

Café Collections 100% Columbian Frac Pack DCF

96/2oz

360097

65139

Café Collections Dark French Roast Frac Pack

20/2.25oz

423152

65133

Café Collections House Blend Frac Pack

128/2oz

882352

65134

Café Collections House Blend DCF Frac Pack

96/2oz

914519

39139

Gevalia Medium Roast Frac Pack

24/2.25oz

355475

39140

Gevalia Medium Roast DCF Frac Pack

24/2.25oz

320893

88846

GFIC French Vanilla Powder

6/2 LB

259380

3339

GFIC Cappuccino Topping Powder

6/1 LB

958298

88800

GFIC Hot Chocolate Powder

6/2 LB

229884

2505

Maxwell House Iced Tea Clarity Blend Frac Pack

48/3oz

Angela Wood angela.wood1@kraftfoods.com 443-928-7091

Pack Size

Ask your Area Manager or Kraft Representative for Details!

Julia Shinderman julia.shinderman@kraftfoods.com 410-596-1730

Easy Pickling Starts With Heinz® Vinegar

Pickling is a must-have for your menu — Heinz can help!

• • • •

Pickling is one of the hottest culinary trends today.1 It’s an easy way to add fresh, homemade flavors to your menu.

Heinz Vinegar’s 5% strength makes it ideal for pickling.

All-natural Heinz Vinegar has a clean and crisp flavor that’s perfect for all recipes!

Quick Pickling Guide Step 1: Cut one pound of vegetables of your choosing.

• Cucumbers • Brussels Sprouts • Daikon Radish • Okra • Green Beans • Onions • Asparagus • Carrots • Jalapeños • Peppers • Beets • Cabbage • Mushrooms • Radishes • Bok Choy • Cauliflower For best results, cut your vegetables into equal sized pieces.

• Tomatoes • Turnips • Watermelon Rind • Zucchini

Step 2: Prepare your pickling brine.

1 cup Heinz Combine: White Vinegar +

½ cup water

+

1 tablespoon sugar

+

½ tablespoon salt

Bring mixture to a boil, cook 3 minutes until salt and sugar have dissolved.

Step 3: Start pickling.

Mexican S tyle

• Pack the vegetables in a non-reactive container such as glass, stainless steel, etc.

• Pour hot brine over vegetables.

• Cover and let sit at room temp for 1 hour, then refrigerate.

Pickled Re Featuring d Onions : Cider Vin egar PFG# 32303 Refrigerate for at least 2 hours – the longer they sit the better they get!

Delicious on tacos, b urgers, pu lled pork, • 1lb. sliced fish or sala red onion ds.

• ½ tsp. bla • 3 g a rl ic cloves, pee ck pepper les ground led and cut in Cajun Bar Pick G#32153 • ½ tsp. cu half hite Vinegar PF min seed, W nz ei H g: in toasted rrins Featur • 1 cup He • 1 tsp. drie ith Lea and Pe inz Cider V d Mexican loody Mary w B in n e ju g a Ca r y ic • 1 tsp. salt oregano Great in a Sp e sauce!

• 1 tsp. Su Worcestershir d chili gar 1. Blanch re • 4 ea. dried re n d onion in ee gr , ds po water, sho into non-re • 1lb. okra peppers ck and dra active con in and put or asparagus s ta an e in be e r.

2. Bring all • 2 sprigs thym other ingre te Vinegar hi W nz ei H p d e ients to a b • 1 cu 2 minutes • 1 tsp. hot sauc oil and sim until all su m g e ar and salt r ppercorns 3. Pour bri • ½ cup water is dissolved • ½ tsp. black pe ne over red . onions and temperatu peppercorns • ½ Tbsp. salt cover. Let si re for 1 ho • ½ tsp. white t at room ur, then re frigerate fo • 1 Tbsp. sugar r 2 hours. c, cut in half • 4 cloves garli tive container ds in a non-reac po ra ok n the okra). ea cl 1. Put must cover all d ui liq g lin ck (remember, pi er a boil and simm ingredients to r he d. ot l ve al ol g ss rin di 2. B lt is all sugar and sa 2 minutes until om ver. Let sit at ro er okra and co ov 2 hours. e r in fo br e r at ou er P ig 3. , then refr ur ho 1 r fo re temperatu www.HeinzFoodService.com

National Restaurant Association “What’s Hot” 2013 Chef Survey.

1

Obsessively organic. Purely delicious.

TM

NEW

LOOK

Sign up to get the Performance Foodservice monthly newsletter, Order Up! Chock-full of recipe ideas, savings opportunities, operating tips, market trends, and much, much more, let us help you in your day-to-day operations!

Links to our Savings Center where we continually post Customer Rebates

Click here to view Market Trends by category to find out how the markets are doing. These are posted weekly on our website

Recipe ideas - leads back to the Recipe Center on our website where we continually post new and exciting recipe ideas

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

Links to articles featuring new dining trends and ideas

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

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You should see Order Up! in your email inbox once a month! Keep on the lookout!

Product Benefits: Kids love the fun squeeze pouch Great Healthy snack on-the-go product that kids love No spoon needed No HFCS Gluten Free Great for Young Children

Musselman’s Squeezeable Honey Cinnamon Apple Sauce PFS #419213 Pack Size: 50/3.17 oz.

Musselman’s Squeezeable Strawberry Apple Sauce PFS #419230 Pack Size: 50/3.17 oz.

For further information, samples or product demonstrations, please contact: Sam Alaimo | (410) 746-8462 | salaimo@acosta.com Frank Lutzi | (410) 404-7483 | flutzi@acosta.com

www.acostafoodservice.com

F I R S T M A R K C A R R Y O U T C O N TA I N E R S The Mark of Quality in Non-Food Essentials

ITEM # DESCRIPTION 390571 390585 390586 390612 390613 390623

PLATE SQUARE DEEP 7” BLK PLATE SQUARE DEEP 9” BLK PLATE SQUARE 3 COMP DEEP 9” LID PLATE SQUARE 7” CLR LOW DOME LID PLATE SQUARE 9” CLR HIGH DOME LID PLATE SQUARE 3 COMP 9” CLR

PACK SIZE 8 4 4 4 4 4

50 50 50 50 50 50

First Mark Carry Out containers are great “on-the-go” containers for individual servings or groups. Square plates and trays keep hot foods hot and cold foods cold. First Mark carry out containers are made from light weight material that insulates like foam, but uses 30% less plastic. Leak resistant single and compartmented trays and lids allow for neat and easy transport. Crystal clear anti-fog lids keep food visually appealing.

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Corn Tortillas Flavored Wraps Flour Tortillas Tortilla Chips Serving the Best for over 40 Years!

THICK N JUICY速 Angus 78/22 Beef Patties Made with Angus beef for rich, meaty taste!

Resealable bags for product freshness.

BEEF PATTIE FAMILY

Items in stock at Performance Foodservice ITEM # BRAND DESCRIPTION PACK SIZE 897535 BRIDGFORD BISCUIT BUTTERMILK 3” SOUTHERN 100/2.25 OZ 32859 BRIDGFORD BISCUIT BUTTERMILK 3” UNSLICED 100/2.25 OZ 890754 BRIDGFORD BISCUIT BUTTERMILK 4” LAYER H&S OLD SOUTH 60/4 OZ 269228 BRIDGFORD BISCUIT HONEY WHEAT FC TFF FZ 100/2.25 OZ 296072 BRIDGFORD BREAD CINNAMON MONKEY BITE FZ 60/4 OZ 32790 BRIDGFORD BREAD DGH HONEY WHEAT DEMI LOAF 60/6 OZ 32789 BRIDGFORD BREAD DGH WHITE DEMI LOAF 60/6 OZ

Single-Serve Monkey Bread

s e t i B y e k n o M

Great for:

Breakfast, Snacks and Dessert!

Old South Butt

ermilk Biscuit

32

s

Allen Brown Dayshift Forklift Operator Allen Brown has been working at Performance Foodservice for 16 years! When he first started, he worked night shift and loaded our trucks for delivery. After six years doing that, he moved to day shift and has been a Forklift Operator for ten years.

Allen calls Hampstead, Maryland home where he lives with his wife. They have two grown children and two grandchildren that he enjoys spending time with.

In addition to spending time with his grandchildren, he also enjoys woodworking and doing yard work in his spare time. Allen just retired last year as an umpire for high school and college baseball after 31 years!

WHAT’S HAPPENING AT PFG - CARROLL COUNTY

ASSOCIATE SPOTLIGHT

Allen said what he likes most about working at Performance Foodservice are the people he works with. And his favorite quote is “I tell you that!”

ASSOCIATE ANNIVERSARIES April Charles Taylor - 5 years

June Tammy Brooks - 10 years Amy Gorsuch - 10 years

33

NEW ITEM ROLL-OUTS

ITEM # BRAND DESCRIPTION

CAMPBELLS TOMATO JUICE

344439 CAMPBLLS JUICE TOMATO PET

CARLA’S PASTAS

978357 CARLAS MANICOTTI CHEESE FZ

297836 CARLAS PASTA BITE BUFFALO CHICKEN FZ

297835 CARLAS PASTA SACCHETINI LOBSTER PRCKD

942164 CARLAS PASTA TORTELLINI RAINBOW FC

978344 CARLAS RAVIOLI CHEESE JUMBO RND FZ

865401 CARLAS RAVIOLI SHRIMP SCAMPI RND FC F

894771 CARLAS SAUCE PESTO BASIL NO PIGNOLIA CHEESES

942061 ATHENOS CHEESE FETA CRUMBLE BAG

325394 BTRMLKBL CHEESE BLUE WHEEL

347113 OSTNBRG CHEESE HAVARTI W/DILL

418809 ROTHKASE CHEESE FONTINA LOAF

388604 ROTHKASE CHEESE HAVARTI PLN

418821 SERAFINA CHEESE CHEVRE LOG

418820 SERAFINA CHEESE GOAT CRUMBLES

249909 VANGOGH CHEESE GOUDA SMKD LOAF

CHOLULA HOT SAUCE

422374 CHOLULA SAUCE GRN PEPPER HOT

DUTCH QUALITY CHICKEN

396092 BUFFALOO CHICKEN TNDRLN BRD HOT RTC FZ

421216 DUTCH QU CHICKEN BRST BITE SESAME BRD F

421215 DUTCH QU CHICKEN BRST DICED ITAL FC FZ

421217 DUTCH QU CHICKEN THIGH MEAT PULLED BBQ

356940 DUTCH QU CHICKEN WING JUMBO FC STEAMED FARMLAND PORK

368637 FARMLAND PORK BELLY SKNLS DUROC VP FZ FIRST MARK NON FOODS

390586 FRST MRK CONT PLAS 3C 9” BLK SQ PP DP

390623 FRST MRK LID C/O CONT 9” PLAS

HERITAGE OVENS PIE

366754 HRTG OVN PIE KEY LIME RND SLCD TFF

ICELANDIC & SILVER SOURCE SEAFOOD

420648 ICELANDC COD TNDR 1-2 OZ BTTRD GUINNESS

419988 ICELANDC SALMON FIL 4.5 OZ BBQ GLZD FZ

419959 ICELANDC SHRIMP 26-30 BTTRD GUINNESS FZ

420834 ICELANDC TILAPIA FIL 4.5 OZ GUINNESS IQ

405234 SLVR SRC ALASKA POLLOCK 4-6OZ

405215 SLVR SRC COD LOIN 4 OZ

405217 SLVR SRC COD LOIN 6OZ

405208 SLVR SRC HADDOCK FIL 8-10OZ

KING & PRINCE SEAFOOD

376376 FLYNGJIB SHRIMP POPCORN BUTTERMILK BRD

413809 KNG&PRNC LOBSTER & SEAFOOD CAKE 3 OZ IQ

419056 MRS FRI POLLOCK PORTN 3.8 OZ BRD AK

230932 MRS FRI SHRIMP WHI 31-40 B/F BRD ID. F 34

PACK SIZE 12/46 OZ 60/2.7 OZ 2/2.5# AV 2/2.5 LB 3/3 LB 3/2.25 LB 2/2.5 LB 3/30 OZ 2/5 LB 1/6 LB 1/9 LB AV 2/6 #AV 1/9 LB 3/1 KG 2/2 LB 1/6 LB 12/5 OZ 2/5 LB 2/5 LB 4/4.5 LB 2/5 LB 6/5 LB 2/5# AV 4/50 CT 4/50 CT 2/12 SL 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 4/2.5 LB 4/2.5 LB 4/2.5 LB 12/6 OZ

NEW ITEM ROLL-OUTS

ITEM # BRAND DESCRIPTION

MCCORMICK GRILL MATES

411216 GRILLMTS SEASONING BBQ

411781 GRILLMTS SEASONING BBQ

411217 GRILLMTS SEASONING HAMBURGER

411782 GRILLMTS SEASONING HAMBURGER

411223 GRILLMTS SEASONING MESQUITE

411828 GRILLMTS SEASONING MESQUITE

MUSSELMAN APPLESAUCE

419213 MUSSELMN APPLESAUCE HONEY CINNAMON

419230 MUSSELMN APPLESAUCE STRWBRY SQUEEZE ROMA APTZ

416104 ROMA APTZ BROCCOLI & CHEESE BITE

416070 ROMA APTZ CHEESE STICK MOZZ BRD

416103 ROMA APTZ CHEESE STICK MOZZ BTTRD

416112 ROMA APTZ CHEESE STICK PROV GARLIC

416049 ROMA APTZ MUSHROOM WHL BRD

416079 ROMA APTZ MUSHROOM WHL BTTRD

416080 ROMA APTZ ONION RING BB 5/8”

416089 ROMA APTZ ONION RING BTTRD 3/8”

416078 ROMA APTZ POPPER CHED CHEESE STFD

416077 ROMA APTZ POPPER CREAM CHEESE STFD ROMA MEATBALLS

298491 ROMA MEATBALL BEEF & PORK BKD 1 OZ

298483 ROMA MEATBALL BEEF & PORK BKD 2 OZ ROMA & WEST CREEK SWEETENER

413351 ROMA SUGAR PACKET PC

413339 WEST CRK SUGAR PACKET PC

VIE DE FRANCE BAKERY

410762 VIE D FR CAKE LYR BANANA FOSTER 9”

337112 VIE D FR CROISSANT CHOC PRE PROOFED FZ

419826 VIE D FR CROISSANT DGH APPLE PRE PROOFE

337113 VIE D FR CROISSANT RSPBRY CREAM CHEESE

958148 VIE D FR PIE PEANUT BUTTER BLST 10”

WELLS BLUEBUNNY ICE CREAM NOVELTIES

423514 BLUEBUNY ICE CREAM BAR CADBURY CARAMELL

919201 BLUEBUNY ICE LEMON CHILL DBL CUP

870199 BLUEBUNY SLUSH CHRY EXPLSN CHILL CUP

269545 BLUEBUNY TUBE COOL JOLLY RANCHER 4 OZ F

406983 BOMBPOP POPSICLE JR ORGNL

WEST CREEK DRINK MIX

355450 WEST CRK DRINK MIX PINK LEMONADE TFF WEST CREEK FRIES

416736 WEST CRK FRIES 3/8” CRNCHY CRISP

PACK SIZE 6/27 OZ 1/27 OZ 6/24 OZ 1/24 OZ 6/24 OZ 1/24 OZ 50/3.17 OZ 50/3.17 OZ 6/2.5LB 6/2 LB 6/2 LB 2/4 LB 6/2 LB 6/2 LB 6/2.5LB 6/2.5LB 4/3 LB 4/3 LB 2/5 LB 2/5 LB 2000/.10 OZ 3000/.10 OZ 2/4 LB 72/3.5 OZ 72/3.5 OZ 72/3.5 OZ 2/14 SL 24/3 OZ 12/12 OZ 12/12 OZ 24/4 OZ 6/24 CT 12/18 OZ 6/5 LB

**Ask your sales professional for a copy of Poised for Growth New Item Magazine to see many other new offerings** 35

1333 Avondale Road New Windsor, MD 21776

.. . . . g n i roduc

Int

BRAVEHEART Ready to Cook Beef Items

Benefits and Uses • Trimmed, 100% usable product offers plate cost savings over commodity materials • Raw, ready to cook allows for numerous applications • Marinated to offer best flavor and tenderness • Small pack sizes make it easy to portion with no waste • Use for steaks, cut strips for fajitas, dice for toppings, shred over nachos, use your imagination......

#402846, Angus Inside Skirt Steaks, whole, packed 4/5# #402862, Angus Inside Top Round Cap, whole, packed 4/5#