Taste magazine Spring 2016

SPRING 2016

CUSTOMER SPOTLIGHTS

Le Parc Bistro & Casa Tequila Bar and Grill

Encore Sausage Co.

A LETTER FROM THE VICE PRESIDENT OF SALES

To our Valued Customers, Associates, and Prospective Customers, Welcome to the Spring edition of Taste magazine. Like many of you, I’m ready for Spring after that “little” snow fall we had a couple months ago.

We continue to grow with both our existing and new customers. If proof of doing the job correctly are in results, then we are confident in our approach to both existing and new customers. Based on listening to the needs of the restaurant industry in general, and our customers specifically, we are hearing you loud and clear on what is important to you.

We continue to focus on our core markets while exploring new segments of business and geographical markets.

Growing our product lines to meet the needs of a variety of customers, is an example of our continual evolution while remaining strong in the basics of our business. In this edition of Taste are examples of two of our customers that represent the diversity of our product line. Le Parc in Frederick Maryland, described by patrons as a “warm and cozy French bistro,” and Casa Tequila Bar & Grill in Loudon County VA, described as ”Mexican food whose food, service and ambiance are all first rate,” reflect our ability to service two specialized segments of the restaurant industry.

As part of our product offering expansion, you will read about our new dessert line, Sweet Encore, in Patti’s Picks. Our roll out of this broad line of desserts has been nothing less than phenomenal, with customer acceptance and reorders reflecting one of the best introductions in our history. If you’re looking for quality, pricing, and selection, be sure to read on in Patti’s Picks.

Continuing to add Value Added support tools to our portfolio will take a major step forward over the next 30-60 days with the introduction of PerformancePay, PerformanceMobile and PerformanceMenu. Performance Pay will allow you to manage invoices and pay bills online–it’s quick and easy. PerformanceMobile helps your operation run smoothly by putting the power of order management, and more, right in your hands. PerformanceMenu, is a web-based menu/ cost management solution for foodservice distributors and operators. Need help with menu development and food cost solutions? Look no more.

Thank you for your time, consideration, and business.

Regards

Mark A Natale Vice President Sales 2

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Contents Encore Sausage...............................................................4 Spark...............................................................................6 PerformanceMobile.........................................................7 Customer Spotlight - Le Parc Bistro.................................8 Customer Spotlight - Casa Tequila Bar & Grill..................12 Patti’s Pick - Sweet Encore Desserts...............................14 Recipe - Crab Imperial Stuffed Lobster............................16 Performance Connect.....................................................17 Top Selectors 2015.........................................................22 Associate Spotlight........................................................23 New Items.....................................................................24

rial Recipe: Crab Impe Stuffed Lobster

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Guide to Advertisers

Ridgecrest Appetizers.............................10 Rema Foods............................................11 Signature Breads....................................18 Custom Culinary......................................19 Winter Gardens.......................................20 Peak Produce..........................................20 Braveheart Beef......................................21

14 Patti’s Picks

17 Performance Connect App

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12 Performance Foodservice—Maryland 1333 Avondale Road New Windsor, MD 21776 1.800.755.5300 www.performancefoodservice.com/maryland

Designed & Edited by Nicole Myers

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Encore Weldon Clinton Produce & Seafood Category Manager

You know what an encore is, right? A repeated or additional performance after an event.

The Ferrante family, who founded Nick’s Italian Sausage Company in 1976, has returned for their encore, starting Encore Sausage Company in the summer of 2015.

Rick Ferrante has a passion for the sausage industry and it’s in his roots. With Encore Sausage, the Ferrante family is taking the opportunity to build further on what they started many years ago.

Fresh spice delivered weekly, italian sausage contains whole fennel seed. Encore Sausage contains no filler and no MSG. As fresh and flavorful as if you were making it yourself!

We are already stocking a variety of Encore Sausage items here at Performance Foodservice - Maryland. From rope mild and hot to bulk mild and hot, chorizo, andouille, and bratwurst to turkey sausage, we have it all for you!

Encore Sausage has many recipe suggestions on their website, a couple are included here for you to try!

Sicilian Wrap with Italian Sausage Ingredients: 4 tablespoons olive oil 1/4 cup chopped bell pepper 3/4 cup fully cooked Italian sausage, sliced thin 1/8 cup chopped onion 1/8 cup chopped tomato Dash of salt Dash of fresh pepper 1/8 cup sliced black olives Large flour tortilla, warmed Directions: Heat oil in sautĂŠ pan. Brown sausage with peppers and onions until vegetables are tender. Add remaining ingredients and thoroughly heat.

Place ingredients in center of warmed tortilla and roll up.

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*recipes from encoresausage.com

Sausage Co. Items in Stock at Performance Foodservice - Maryland Encore Sausage Pork 8/1 Link Breakfast Encore Sausage Turkey 16/1 Link Breakfast Encore Sausage Pork Patty 2oz Breakfast Encore Sausage Pork 4/1 Link Mild Italian Encore Sausage Mild Italian Bulk Fz Encore Sausage Mild Italian Rope Fz Encore Sausage Hot Italian Bulk Fz Encore Sausage Hot Italian Rope Fz Encore Sausage Pork Spicy Ows Fc Fz Encore Sausage Andouille Link 4/1 Fz Encore Sausage Bratwurst 4/1 Link Fz Encore Sausage Chorizo Spicy Bulk Fz Encore Sausage Chorizo 4/1 Link Fz Encore Sausage Maple 8/1 Link Fz Encore Sausage Maple 16/1 Link Fz

472244 472247 472246 472245 481316 480989 481513 481680 476549 481031 481033 481512 481030 481315 490807

1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 2/5 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB

Italian Panini Ingredients: 1 lb - Cooked Italian Sausage sliced thin 1/2 lb Provolone cheese, thinly sliced 1/2 lb Spinach Leaves, washed and drained

8 Individual Foccacia 1/2 cup Pesto Mayonnaise

Directions: Cut Foccacia horizontally and brush with dressing, layer each sandwich with cheese, spinach, onion, Italian Sausage and cheese, again pressing down on each layer. Spray heavy skillet or griddle with non-stick oil, and toast sandwich on both sides, pressing down with the back of a spatula.

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SOLUTIONS THAT IGNITE SUCCESS. A restaurant has a lot of moving parts. We can help keep them moving smoothly.

In today’s marketplace, operators are faced with competition from every direction. At Performance Foodservice, we understand the dedication and long hours it takes to build a business from the ground up. Our Spark program is designed to help you gain additional customer consideration, compete more efficiently and reduce your costs. Start reaping the benefits of the discounted value added services offered by our service providers below. When our customers join the Spark program, they receive discounts from our Spark suppliers. There is no cost for Performance Foodservice customers to join, and no obligation associated with the program.

MARKETING RESOURCES Looking to increase sales and grow your business? Get connected to industry specific professionals who can help you implement impactful marketing programs for your foodservice operation.

• Coggins Promotional • Ideas On Hold • Menuetta • Menu Designs • Monky Trends • Worthalacarte

RESTAURANT OPERATIONS Want to focus on serving delicious food to your customers? Find trusted partners to help you optimize efficiencies in your business operations.

STAFF SOLUTIONS Invest in employee training and management with resources that will help you find, retain and develop the best people in the business.

• ATM Network • Dobbs Global • E&S Direct (Equipment & Supplies) • Ideas On Hold • Mystery Shoppers Services • RD Fresh • Steritech

• Dobbs Global • MyEmployees • Mystery Shopper Services • Sales Stars

Learn more about these services at PerformanceFoodservice.com/SPARK. 6

PerformanceMobile Manage orders from anywhere.

Performance Foodservice helps your operation run smoothly by putting the power of order management right in your hands.

PerformanceMobile lets you: • Start your order online, finish later on the app, and vice versa • Use with your device’s camera or a Bluetooth barcode scanner • Search our product catalog • View multiple product images • View your invoices • Use in Spanish • And soon you will be able to view/print product cards

Contact your sales representative or sign up online at PerformanceFoodservice.com/signup.

Learn more at PerformanceFoodservice.com/apps 7

CUSTOMER SPOTLIGHT

Stuart and Aaron run the front of the restaurant, welcoming customers and creating the perfect environment for their dining experience. Stuart also takes care of the exquisite wine list for the restaurant, a few of which are: Chateau Beauchene Chateauneuf du Pape, Chateau Le Pasquetts, Louis-Jadot, Louis Roederer Brut Champagne, and Le Garenne Bordeaux.

Over a year ago, Stuart Kelman realized there were no French restaurants in Frederick. He approached Jeff Dempsey and Aaron Eisenberg, both colleagues, and asked if they wanted to open one. They quickly pulled all their thoughts together and put a plan in motion, opening the restaurant in under six months! Le Parc Bistro opened in February 2015.

Jeff had studied French cuisine in his schooling and started his culinary career with it. He is very passionate about it, making a French restaurant the perfect idea!

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Jeff and his wife, Desiree Garcia stay busy in the kitchen. Jeff considers himself to be a chef de cuisine – chef of food – rather than an executive chef. Desiree takes care of most of the pastry work and many other things in the kitchen. Everything used in the kitchen is one hundred percent from scratch, even down to the ketchup!

Desiree explained that the restaurant staff is a very important part of the business because many of them are the people that the customers see and interact with.

They have to be treated respectfully and treated well so they pass that along to the customers. Many of the staff members at Le Parc followed the chefs and management from previous establishments, which has been great because they already know their leadership styles as well as how they cook and work and what they expect from the employees!

Le Parc has created an ambiance that sets them apart with the piano bar, a fire place and a wine wall. People come in, they are happy and comfy and they want to stay.

Combine all that with being the only French restaurant in town, and they have created a very successful business!

A few of their most popular dishes are Duck l’Orange, Croque Monsieur, Steak Frites, Crème Brulee and crepes!

They have also started having wine dinners quarterly. The dinners are five course meals with a wine matched to each course.

They are by reservation only and fill up very quickly! Desiree said the wine dinners are the most fun event they have done so far!

Le Parc has been working with Performance Foodservice since the restaurant opened in February 2015.

Desiree said the sales rep, Tammy BeLieu, worked with Jeff previously and built a great relationship that Jeff wanted to carry to the new restaurant. Tammy is great at taking care of their products and seeing what they need.

She stops in the restaurant regularly to check on them, and if something is ever wrong, she always fixes it for them.

CUSTOMER SPOTLIGHT

Le Parc Bistro is also unique because they are the only piano bar in Frederick. The piano plays on Friday and Saturday evenings and midday on Sunday.

We asked Desiree what her advice was for anyone thinking of getting into the restaurant business, she responded with a quote that she said sums up the business – “I knew all the answers to life until life changed the questions!” She said you have to accept the way the business is, take it with you and be passionate about it, if not, it’s not the right career for you. She also said it’s important to remember that people want a good experience and great food, and they will pay for it!

They have hosted a few rehearsal dinners at the restaurant. Desiree explained that aside from a few hotels in the area, there are not many local places to have a romantic rehearsal dinner. People will buy out the restaurant for the night and have a wonderful private event.

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PERFORM

Appetizers that

Italian Tuna Pasta Salad

Italian Kalette Salad

Ingredients 1 pound of Piancone Penne Pasta (#245939) 16oz drained Magellan Solid Albacore (#267833) 4 large garlic cloves, minced ﾂｼ c Roma Ripe Medium Olives (#231829) ﾂｽ c Roma Artichoke Hearts, roughly chopped (#231711) ﾂｽ c Roma Julienne Sun-Dried Tomatoes, roughly chopped (#231880) 6 slices of prosciutto (diced/sliced into slivers) 1 red onion, diced 2 TBSP Roma Nonpareilles Capers (#232072) 2 tsp fresh thyme, simply pulled off of the stems 1 c fresh Italian Parsley, minced 2 c Roma Fire Roasted Red Peppers sliced or diced (#231623) 1 c Piancone Extra Virgin Olive Oil (#233302) 8 tbsp Piancone Balsamic Vinegar (#233067) Sea Salt to taste Freshly Cracked Roma Black Pepper to taste (#264667)

Ingredients 10 oz. Kalette Sprout (#472129) For the dressing 1/2 cup Piancone Balsamic Vinegar (#233067) 1/4 cup Piancone Extra Virgin Olive Oil (#233302) 1 clove minced garlic 1 coin of fresh ginger, grated 1/2 teaspoon Roma Dried Oregano (#261387) 1/2 teaspoon Dijon mustard (#908189) 1 teaspoon West Creek honey (#266347) Salt and pepper to taste For toppings 1/2 cup each of coarsely chopped Roma Quartered Artichokes (#231702) Roma Sundried Tomatoes (#231880) Roma Sliced Ripe Olives (#231872)

Instructions 1. Bring a deep pot of water to a boil, adding a couple tablespoons of salt.

2. Once the water is boiling, cook the pasta for only 5 minutes (the pasta continues to cook in the bowl).

3. Immediately remove with a strainer from the water 窶電o not rinse the pasta, the pasta water is important to the flavor of the dish as well as to the texture.

4. Drizzle several tablespoons of Piancone Extra Virgin Olive Oil in the drained pasta to prevent it from sticking together.

5. Add all remaining ingredients together and gently mix.

6. Place in the refrigerator to marry the flavors for about a half hour or longer.

Instructions 1. In a large bowl, add the dressing ingredients. Whisk well to combine and taste to adjust seasonings as necessary.

2. Top with the kale, and using your hands, massage the dressing into the kale.

3. Add the artichoke hearts, sundried tomatoes and olives. Store in the fridge until ready to feast!

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CUSTOMER SPOTLIGHT

According to Luis, Casa Tequila is known for their fish tacos and fajitas as well as their variety of tequila offerings.

It’s a local restaurant in a community area where they have a lot of customers that come in every week, or even every day! Casa Tequila stays involved in the community in many ways including holding fundraiser nights for local organizations and schools.

If you’re looking for authentic Mexican cuisine in Purcellville, Virginia – you have to check out Casa Tequila Bar & Grill!

Luis Marquez and Julio Melendez opened the restaurant in March 2015.

Both had a passion for Mexican cuisine and a strong background in the restaurant world, including working as a cook’s assistant, being the restaurant manager, a restaurant owner, and even working for a foodservice distributor in sales and business development.

For Luis, it’s all about putting out food with confidence. He is very hands on, always in the kitchen checking the food or out front making sure the service throughout the restaurant is consistent.

Luis explained, “Service is very important because it’s what continues to bring people back in again and again!”

Casa Tequila provides an upscale presentation combined with a cozy family atmosphere that sets them apart from their competition. “People know what they want and they don’t mind paying more for it if the experience is worth it,” said Luis.

They use social media to promote events going on at the restaurant, specials they are running, and to entice customers

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CUSTOMER SPOTLIGHT

to come in with all the delicious looking food shots they post! Every Tuesday night is Trivia Night at Casa Tequila, Wednesdays there is live music and Thursdays are Karaoke nights! There’s always something entertaining!

everyone to get along. Also teach them so that everyone can help make the restaurant successful together. Lastly, being in the restaurant business takes a lot of patience!

Casa Tequila began working with Performance Foodservice Maryland shortly after opening last year. Luis knows many Performance Foodservice associates from his past, both working in the restaurants and the distribution business. He likes working with his Area Manager, PJ Longo, because he is very hands on and involved with Casa Tequila.

Luis’s best advice to someone thinking about getting into the restaurant business is to make sure you’re ready because you have one chance to make a first impression.

Also, you have to be the ‘mother’ or ‘father’ of the group and help

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Patti’s Picks Patti Sizemore, Category Manager

RED VELVET CAKE A traditional, double-layer rich red velvet cake covered with thick cream cheese icing and garnished with chocolate curls, this cake brings a taste of indulgent Southern tradition to any table. 14 slices.

#468372

Pack/Size: 2/66 oz

#475666

Copious amounts of peanut butter flavored frosting cover two of the three rich dark chocolate cake layers, while a silky chocolate frosting covers the top layer. Peanut butter chips AND a brownie adorn the top of this monument to chocolate and peanut butter. 14 slices.

Pack/Size: 2/80 oz #475664

10 INCH MISSISSIPPI MUD PIE

10” BANANAS FOSTER CAKE

THREE LAYER CARROT CAKE

#468374

Pack/Size: 2/51 oz

#468438

#471819

Three layers of tasty coconut cake are iced and garnished with more coconut for a dessert that will transport your guests to paradise. 14 slices.

Pack/Size: 2/74 oz

1/4 TRAY LEMON BARS Tart, refreshing lemon filling is baked on a delicate sugar cookie crust and dusted with powdered sugar. The light, zesty flavor is a perfect way to round out a dessert menu of full of heavier sweets.

Pack/Size: 2/52 oz

THREE LAYER COCONUT CAKE

#473703

10 INCH DEEP DISH APPLE CRISP *made by Mike’s Pies

*made by Dianne’s Fine Desserts

Pack/Size: 2/90 oz

Fluffy, mouth-watering cappuccino mousse is piled into a rich chocolate cookie crust. To top it all off, the cake is finished with a thick chocolate topping for a rich, creamy, chocolaty cake with a decadent streak of fresh coffee flavor. 12 slices.

*made by Mike’s Pies

#475667 *made by Dianne’s Fine Desserts

*made by David’s Cookies

A new spin on an old flambé favorite.

Three luscious banana flavored cake layers encased in layers of gooey caramel and banana flavored frosting. 14 slices.

Classic spice-filled carrot cake is layered with rich cream cheese frosting. Three indulgent layers make a perfect dessert for customers who want to share. 14 slices.

*made by David’s Cookies

*made by David’s Cookies

Four rich, dark chocolate, melt-in-your-mouth cake layers are stacked high with alternating layers of decadent chocolate frosting and topped with generous amounts of delicious chocolate shavings.

14 slices.

Pack/Size: 2/92 oz

#468410

10 INCH MILE HIGH PEANUT BUTTER EXPLOSION CAKE

10” CHOCOLATE OVERLOAD CAKE

Pack/Size: 2/115 oz

A light Italian-style cream cake featuring bright lemon mascarpone filling that hits the perfect mark between sweet and tart. It’s finished with a delicate dusting of powdered sugar for an upscale look when plated. 12 slices.

*made by Dianne’s Fine Desserts

Pack/Size: 2/64 oz

LEMON ITALIAN CREAM CAKE

*made by Dianne’s Fine Desserts

*made by Dianne’s Fine Desserts

It’s all about indulgence for this edition of Taste Magazine, and there is nothing more indulgent than our new dessert line, Sweet Encore. This new line was hand-picked after rigorous testing (tough job!) and is truly fine quality, presents beautifully, and most of all is terrific tasting. Most of the desserts in this line are thaw and serve so you can present a high quality product with ease. We have a wide assortment to choose from, they are easy to handle and store, and have a kitchen made look. The desserts only look expensive but the price range is suitable for casual as well as fine dining. Below are the new items we have in stock. Indulge!

This pie starts with crisp, ripe Granny Smith apples that are combined with just the right amount of sugar and cinnamon, then finished with a buttery crumb topping. 12 slices.

Pack/Size: 2/90 oz

#468374

#473723

10 INCH SEA SALT & CARAMEL CHEESECAKE

Pack/Size: 2/80 oz

MIXED BERRY AND APPLE BLOSSOM All your customers’ favorite fruits including freshly peeled apples, blackberries, blueberries and raspberries are combined and baked into an individual blossom crust for a fresh-tasting pie that captures the flavors of summer.

Pack/Size: 51/4 oz

#471818

*made by Chudleigh’s

*made by Mike’s Pies

Classic, creamy New York cheesecake is swirled with rich caramel, then topped with a thick layer of Hershey’s© caramel topping. Each indulgent slice is finished with a light dusting of sea salt for that sweet-salty flavor combination that leaves customers reaching for one more bite. 12 slices.

#468252

*made by Chudleigh’s

WHITE CHOCOLATE MOLTEN LAVA CAKE Two types of chocolate meet for one delicious individual dessert. A dense, rich chocolate cake is filled with a creamy white chocolate ganache for an exquisite blend of chocolate flavors.

CHOCOLATE CHIP COOKIE WITH CHOCOLATE FILLING An oversized, decadent chocolate-chip cookie is loaded with semisweet chocolate filling and baked to perfection. Heat and serve along with a scoop of vanilla ice cream for an easy, indulgent dessert.

Pack/Size: 40/4 oz

#468254

A dessert menu show-stopper, our gourmet turtle cheesecake features a traditional graham cracker crust filled with rich, fudgy cheesecake and topped with gooey caramel and crunchy pecans. 14 slices.

Pack/Size: 2/80 oz

#473723

8 INCH NEW YORK CHEESECAKE VARIETY PACK Perfect for dessert buffets, this impressive selection includes one vanilla, chocolate and raspberry cheesecake per case. Let us bake three varieties so you don’t have to. 14 slices each.

Pack/Size: 3/30 oz

#468471

STICKY TOFFEE CAKE A unique dessert menu addition, Sticky Toffee Cake is as indulgent as it is distinctive. It starts with an amazingly moist cake made from butter, brown sugar and chopped dates. Then it’s filled with a gooey toffee sauce that starts to run through the cake as soon as it is warmed.

Pack/Size: 24/5 oz #468256

KEY LIME CHEESECAKE Creamy cheesecake is taken to a new level with the addition of sweetened condensed milk and Key lime juice straight from the Florida Keys. To top it all off there’s a tart lime curd in the center, adding to the indulgent tropical flavor.

Pack/Size: 24/4 oz

#468255

*made by Chudleigh’s

Pack/Size: 24/3.8 oz

9 INCH GOURMET TURTLE CHEESECAKE

*made by Dianne’s Fine Desserts

Pack/Size: 2/80 oz

#468481

*made by Chudleigh’s

*made by Dianne’s Fine Desserts

VANILLA BEAN CHEESECAKE Rich, velvety vanilla bean cheesecake is topped with creamy whipped cream mousse and garnished with white chocolate shavings. It’s an upscale take on a traditional favorite flavor.

14 slices.

Pack/Size: 2/80 oz

CHOCOLATE CHEESECAKE This individual chocolate cheesecake features fudgy chocolate cheesecake baked on a chocolate cookie crumble crust. The single-size portion stands out in the dessert case.

Pack/Size: 24/3.5 oz

#468257

*made by Chudleigh’s

#468467

*made by Dianne’s Fine Desserts

Pack/Size: 2/80 oz

This triple chocolate cheesecake is pure decadence: rich chocolate cheesecake is topped with creamy chocolate icing and baked in an indulgent chocolate cookie crust. No chocolate lover will be able to resist it! 14 slices.

*made by Dianne’s Fine Desserts

We know classic cheesecake is a key dessert, so we chose the best for our gourmet New York-style cheesecake with graham cracker crust. It’s rich, creamy and packed with authentic flavor. 14 slices.

9 INCH TRIPLE CHOCOLATE CHEESECAKE

*made by Chudleigh’s

*made by Dianne’s Fine Desserts

9 INCH NEW YORK GRAND CHEESECAKE

#468491

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RECIPES

Crab Imperial Stuffed Lobster Ingredients 2 6-7 ounce lobster tails, Baywinds - 409854 6 ounces crab meat, Chicken of the Sea - 303670 ¼ cup Mayonnaise, West Creek - 201346 ½ tsp sugar, 27453 ½ tsp old bay, 31612 1 tsp finely chopped Italian parsley, Peak - 855537 1 tsp finely chopped red pepper , Peak - 232212 1 large egg lightly beaten, West Creek - 157435 1 Lemon, 71206 4 ounces unsalted butter, West Creek - 157189

Directions: Crab Imperial 1. Mix mayonnaise, egg, sugar, old bay, peppers and parsley together and blend well.

2. Gently mix with lump crab meat.

3. Refrigerate for 1 hour before using.

Lobster Prep 1. Melt butter.

2. Split lobster tail down the middle, being careful not to completely split the lobster.

3. Pull the lobster meat out of the shell, leaving the end flap inside the shell.

4. Fan the tail and bend it upwards till you hear a little snap, this will help keep the fanned tail in place.

5. Push both sections of the shell together and place the split lobster on top of the shell.

6. Spoon some of the butter over top of the lobster; place in a baking pan and into 350 degree oven.

7. Allow lobster to bake for 4 minutes so that the area you are stuffing will get partially cooked.

Adding Stuffing to Lobster 1. Remove lobster from oven after the partial cooking.

2. Divide the crab imperial mixture into two portions, stuff the top of the lobster tail, making a mound with the crab imperial.

3. Return lobster to the oven and continue baking for 15-20 minutes until topping has a nice golden color.

4. Remove Stuffed Lobster from the oven and spoon just a little bit more of the butter on the stuffed lobster.

Jack Walker Corporate Chef

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TM

We believe in the power of bread to bring people together.

Not just because it’s part of our collective history, but because of what happens when we help you do what you love. That’s why we bake more than 100 varieties of par-baked baguettes, ciabatta, focaccia and one-of-a-kind sandwich and dinner rolls – all with chefs in mind. So you know that everything you serve your guests is made with delicious bread crafted to perfectly perform.

Visit us online to find out more about our breads, our people, and our story.

www.signaturebreads.com

Dora - Team me

mber since 199

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New Look! same great breads

Chelsea, MA & Tempe, AZ | 888.602.6533 | signaturebreads.com

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Salads, Soups, Sides, and Entrees New Oxford, PA 17350 (717) 624-4911

www.wintergardens.com

For all of your produce needs, ask your Area Manager about Peak Fresh Produce!

Exclusively Distributed by:

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a cut above

Extraordinary Our exclusive PathProven™ food trace technology is used to not only establish a link between an animal and each cut of meat, but also to genetically ensure that our beef is the highest quality and provides the best possible eating experience.

Our facilities use a slower line production with a focus on craftsmanship, ensuring a premium Âź inch trim specification, a more consistent product, and higher yields in the kitchen.

All cattle raised for the Braveheart program are sourced from the Midwest within 200 miles of the pack facility to reduce both stress on the animals and the carbon footprint on our environment.

Braveheart cattle are raised humanely, and are much smaller than the industry average.

In addition, to prevent heat stress on the animal, cattle come from the Midwest–no further south than Kansas.

Braveheart cattle are fed a vegetarian diet only and finished on corn for superior flavor and tenderness.

No animal by-products are used in the feed process.

Braveheart beef is the premier angus beef program in the country and is only available through Performance Foodservice.

Available exclusively from

BraveheartFoods.com

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TOP TOP SELECTORS SELECTORS 2015 2015

Each year PFG recognizes the best selectors throughout the entire Performance Foodservice segment. We use Engineered Labor Standards to determine the total amount of time the selectors were allowed to complete all of their work for the entire year, how long they actually took to complete this work, as well as their mispick rate. This allows us to determine who were the most cost effective selectors for Performance Foodservice.

Congratulations to Rodney Parrish, Kyle Olson, and William Parada for placing in the top ten of selectors for the entire company! And great job to all the selectors placing in the top 100!

For Performance Foodservice - Maryland to have three associates in the top ten we take great pride!

This is a great accomplishment and hats off to the entire night team as well as the three champions.

Thank you for all of your efforts.

rrish

#7 Kyle Olson

#3 Rodney Pa

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#29 Anthony Pul

ley

#30 Sean Steele

a

#8 William Parad

#39 Dwayne Mirfi n

#28 Mike Bak

er

#75 Carlos Veliz

Michele Koenig Credit Manager

Michele Koenig joined Carroll County Foods 20 years ago as the Retail Outlet Store Manager and later moved into the Accounts Receivable department.

She continued gaining more and more responsibilities and watched the company go through many changes to become Performance Foodservice - Maryland.

Just a few months ago, Michele was promoted to Credit Manager!

Michele lives just outside of New Windsor with her husband, George and their son, Spencer. Michele met George here at work, as he was previously the Transportation Manager. Coincidentally, Spencer was born on the anniversary of the day she started working here! She enjoys supporting Spencer and all of his activities in school, 4-H, FFA and Boy Scouts. She also loves traveling, and most all outdoor activities including motorcycling, boating, fishing and camping.

At Performance Foodservice - Maryland, she likes that every day is different and always presenting new challenges to keep it interesting. She also very much enjoys the people she works with, and especially misses Sue Gorsuch who recently retired as the previous Credit Manager.

ASSOCIATE ANNIVERSARIES October Robert Clark, Jr. - 10 years Matt Schachle - 5 years Perry Hempfing - 5 years Kevin Jeffrey - 5 years

WHAT’S HAPPENING AT PERFORMANCE FOODSERVICE - MARYLAND

ASSOCIATE SPOTLIGHT

December Peter Nielsen - 5 years January Kristeen Sherman - 10 years Joanna Ballinger - 5 years Nicole Myers - 5 years Andy Williams - 5 years Zach Wolff - 5 years

February Tremayne Jones - 5 years Tom Peyton - 5 years March Mark Day - 5 years 23

NEW ITEM ROLL-OUTS ITEM # BRAND DESCRIPTION PACK SIZE CITTERIO MEATS

860986 CITTERIO CAPICOLA HOT FC 2/5# CW

479517 CITTERIO SALAME GENOA TFF 8/3.5# AV CORTO OIL

430003 CORTOLIV OIL COOKING BLND LA PADELLA BN 1/10 LT COSTANZO ROLL

396925 COSTANZO ROLL BRIOCHE LG 4.25” 72/3.7 OZ DAVIDS MUFFIN BATTER

274153 DAVIDS BATTER MUFFIN DBL CHOC FZ 2/8 LB DELECTABLES SWEETENER & KETCHUP

468564 DLCTBLS SWEETENER BLU ECO STICK ZERO 2000/.5 GM

468537 DLCTBLS SWEETENER GRN ECO STICK ZERO 2000/.5 GM

468563 DLCTBLS SWEETENER PINK ECO STICK ZERO 2000/.5 GM

468536 DLCTBLS SWEETENER YLW ECO STICK ZERO 2000/.5 GM

467755 DLCTBLS KETCHUP SQUEEZE UPSIDE DN 16/20 OZ ECO PRODUCTS

242736 ECO-PROD CONT PAPER 16 OZ SOUP 20/25 CT

274496 ECO-PROD CUP SOUP 12 OZ CORN CLR 1/500 CT

274497 ECO-PROD LID 12 16 32 OZ VNTD PLAS 1/500 CT

484277 ECO-PROD SPOON SOUP PLAS BLK 20/50 CT EMPIRE TREASURES SEAFOOD

463795 EM TREAS COD 3OZ BB NAT SHAPE PAR USA 1/10 LB

463803 EM TREAS HADDOCK 4-5 OZ BB NAT SHAPE US 1/10 LB ENCORE SAUSAGE

481031 ENCORE SAUSAGE ANDOUILLE LINK 4/1 FZ 1/10 LB

481033 ENCORE SAUSAGE BRATWURST 4/1 LINK FZ 1/10 LB

481030 ENCORE SAUSAGE CHORIZO 4/1 LINK FZ 1/10 LB

481512 ENCORE SAUSAGE CHORIZO SPICY BULK FZ 1/10 LB

481513 ENCORE SAUSAGE HOT ITAL BULK FZ 1/10 LB

481680 ENCORE SAUSAGE HOT ITAL ROPE FZ 1/10 LB

481315 ENCORE SAUSAGE MAPLE 8/1 LINK FZ 1/10 LB

481316 ENCORE SAUSAGE MILD ITAL BULK FZ 1/10 LB

480989 ENCORE SAUSAGE MILD ROPE FZ 1/10 LB EUROPEAN DINNER ROLL

483053 EUROPEAN ROLL DNR VAR 1.1 OZ FZ 4/30 CT FARMLAND PORK

24195 FARMLAND BACON 18-22 L/O CRUISE SNG FZ 1/15 LB

254470 FARMLAND HAM STK B/I VP FZ 40/6 OZ

24

NEW ITEM ROLL-OUTS ITEM # BRAND DESCRIPTION PACK SIZE FIRST MARK & ACS CLEANING ITEMS

265286 FRST MRK MOP HEAD 16 OZ COTTON CLAMP 2/16 OZ

274442 ACS MOP HEAD COTTON SYNTH BLND GRN 1/12 CT

274476 ACS MOP HEAD MED GRN SYNTH BLND 1/1 CT

424261 ACS MOP HNDL ALUM ADJ LENGTH 12/1 CT

461093 ACS MOP HNDL ALUM ADJ LENGTH 1/1 CT

426353 SCRUBBLE CLEANER GRIDDLE PACKET 40/3.2 OZ 55284 SCRUBBLE GRILL BRICK 1/12 CT

442409 SCRUBBLE HNDL MOP METAL 1.13 X 60 HD 12/1 CT

442424 SCRUBBLE HNDL MOP METAL 1.13 X 60 HD 1/1 CT

277897 SCRUBBLE MOP BLUE COTTON SYNTH 1/1 CT

323036 SCRUBBLE MOP HEAD COTTON CLAMP 32 OZ 1/1 CT

975795 SCRUBBLE MOP HEAD COTTON CLAMP 32 OZ 12/1 CT

301588 SCRUBBLE PAD STEEL WOOL SOAP LG 12/10 CT FISCHER PIZZA BAG

280470 FISCHER BAG PIZZA SL 8 3/8 X 9 PRINTED 1/1000 CT GENPAK & HARVEST FIBER CONTAINERS

975299 GENPAK CONT FOAM 1C 9X6.5X3 WHI VNTD 2/100 CT

268491 HRVSTFB CONT 8X8X3 WHI HNGD BIODEGRDBL 4/50 CT

342509 HRVSTFB CONT FIBER 3C 8 X 7.8 X 2.5 WH 2/100 CT HANDGARDS NON FOODS

482633 HANDGARD SKEWER BAMBOO 6 IN 1/100 CT

350486 VALUGARD GLOVE POLY LG STRETCH CLR 10/100 CT HARVESTLAND CHICKEN

478488 HRVSTLND CHICKEN HLVS 2 PACK MAR NAE FC 8/3#AV HEALTHSMART ICE CREAM

885794 HLTHSMRT ICE CREAM CHOC CUP 4 OZ NSA TF 1/48 CT

885793 HLTHSMRT ICE CREAM STRWBRY CUP 4 OZ NSA 1/48 CT HERITAGE OVENS BAKERY

470323 HRTG OVN COOKIE DGH FORGET_ME_NOT FZ 214/1.5 OZ

469447 HRTG OVN PASTRY PUFF SHEET 10X15 FZ 20/12 OZ

469448 HRTG OVN PASTRY PUFF SQ 5X5 FZ 120/2 OZ HFA NON FOODS

345164 HFA LID 204900100 STEAM ALUM 1/2 1/100 CT HOLTEN BEEF STRIPS

359418 HOLTEN BEEF CH STRIPS FOR STIR FRY FZ 2/5 LB J&J PRETZEL ROLL

483292 J & J ROLL PRETZEL BAVARIAN 108/2.7 OZ KOCH CHICKEN WINGS

892548 KOCH CHICKEN WING BNLS RTC BRWND FZ 2/5 LB

888510 KOCH CHICKEN WING BRD SPICY 2.8 OZ 2/7.5 LB

864739 KOCH CHICKEN WING BRD TRDTNL PARTY 2/7.5 LB

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NEW ITEM ROLL-OUTS ITEM # BRAND DESCRIPTION PACK SIZE LAKE ERIE APPETIZERS

338747 CASLNOVA APTZ CHEESE PLANK MOZZ BTTRD 6/2 LB

372147 LAKEERIE APTZ JALAPENO CHED BRD FZ 6/2 LB

372128 LAKEERIE APTZ JALAPENO CREAM CHEESE BRD 6/2 LB MALT-O-MEAL CEREAL

973260 MALTOML CEREAL CORN FLAKES BP 96/.75 OZ OCEAN SPRAY JUICE

469432 OCNSPRY JUICE GRAPEFRUIT 100% PLAS 8/60 OZ OLD NEIGHBORHOOD TURKEY

480687 THN&TRM TURKEY BRST SLCD 1 OZ FZ 6/2 LB OLE MEXICAN TORTILLA

485251 LABNDRTA TORTILLA FLOUR 12 IN PRESSED 8/12 CT PACTIV EARTH CHOICE CONTAINERS

371301 ERTHCHCE CONT PLAS 1C 9X6X3 WHI HNGD 2/135 CT

487354 ERTHCHCE CONT PLAS 3C 8X8 WHI 2/100 CT PATRICK CUDAHY BACON

475971 PAT CDHY BACON CANADIAN SLCD APPLEWOOD 4/3 LB PHILLIPS CRABMEAT

482358 PHILLIPS CRABMEAT JUMBO LUMP CAN ASIA 6/1 LB ROMA GOURMET SAUSAGE

481434 RMGRMTFD SAUSAGE CHICKEN ITAL MILD BULK 1/10 LB ROTELLAS BREAD

228771 ROTELLAS BREAD WHEAT WHL SLCD 9 GRAIN 6/18 SL SABERT NON FOODS

311461 SABERT BOWL PULP 32 OZ RND 8.5” 1/300 CT

438934 SABERT LID 51932DA300 BOWL 32 OZ CLR 1/300 CT

438862 SABERT BOWL PULP 16 OZ SHALLOW 1/500 CT

438933 SABERT LID 51616D500 BOWL 16 OZ CLR 1/500 CT SISTER DINNER ROLLS

955992 SISTER ROLL DNR YEAST PARBKD FZ 120/1.5 OZ STONEFIRE BREAD

483177 STONEFR BREAD DIPPER ORGNL FZ TFF 340/.35 OZ SWEET BABY RAYS WING SAUCE

476729 SWTBABYR SAUCE HONEY HOT WING 4/64 OZ SWEET ENCORE DESSERTS

468256 SWTENCR CAKE STICKY TOFFEE IW FZ 24/5 OZ

468255 SWTENCR CAKE WHI CHOC MOLTEN LAVA IW F 24/3.8OZ

468257 SWTENCR CHEESECAKE KEY LIME IW FZ 24/4 OZ

468254 SWTENCR COOKIE CHOC CHIP W/CHOC FILLIN 40/4 OZ

468252 SWTENCR PIE MIXED BERRY & APPLE BLOSSO 51/4 OZ

26

NEW ITEM ROLL-OUTS ITEM # BRAND DESCRIPTION PACK SIZE SWEET ENCORE DESSERTS (continued)

475667 SWTENCR CAKE BANANA FOSTER RND 10” FZ 2/14 SL

475666 SWTENCR CAKE CHOC OVER LOAD RND 10” FZ 2/14 SL

475665 SWTENCR CAKE CHOC WHI ORANGE CREAMSICL 2/14 SL

475664 SWTENCR CAKE PEANUT BUTTER MILE HIGH F 2/14 SL

475670 SWTENCR CAKE PINEAPPLE PRINCESS RND 10 2/14 SL

468374 SWTENCR CAKE CARROT 3 LYR RND 14 SL FZ 2/90 OZ

473703 SWTENCR CAKE COCONUT 3 LYR FZ 2/74 OZ

468410 SWTENCR CAKE LEMON ITAL CREAM RND 12SL 2/66 OZ

468372 SWTENCR CAKE RED VELVET RND 14 SL 2/64 OZ

468491 SWTENCR CHEESECAKE CHOC IND FZ 24/3.5 OZ

468481 SWTENCR CHEESECAKE CHOC TRIPLE 9” 80 O 2/14 SL

468467 SWTENCR CHEESECAKE NY GRAND 9 IN 80 OZ 2/14 SL

468471 SWTENCR CHEESECAKE NY VAR 8 IN 30 OZ 3/14 SL

468480 SWTENCR CHEESECAKE TURTLE GRMT 9 IN FZ 2/14 SL

473723 SWTENCR CHEESECAKE VANILLA BEAN FZ 2/80 OZ

468438 SWTENCR DESSERT BAR LEMON UNCUT 1/4 FZ 2/51 OZ V&V SUPREMO CHEESE

480685 V & V CHEESE CHIHUAHUA SHRED FZ 4/5 LB WRIGHTS BACON

449788 WRIGHT BACON 14-18 SLCD APPLEWOOD SMK 1/15 LB

480327 WRIGHTS BACON HCKRY SMKD 18-22 RAW 1/15 LB WEST CREEK & RESERS POTATOES

480521 WEST CRK POTATO DICED 5/8 IN TFF 2/10 LB

480499 WEST CRK POTATO MASHED DLX TFF 4/5 LB

480486 WEST CRK POTATO MASHED PREM TFF 4/5 LB

480488 WEST CRK POTATO RED SKIN DICED 5/8” TFF 2/10 LB

480489 WEST CRK POTATO RED SKIN WEDGE TFF 2/10 LB

480530 WEST CRK POTATO SHRED TFF 2/10 LB

480532 WEST CRK POTATO SLCD TFF 2/10 LB

981381 RESERS POTATO MASHED GARLIC RED SKIN 4/5 LB

932766 RESERS POTATO MASHED YUKON GOLD 4/5 LB WEST CREEK CHEESE

329036 WEST CRK CHEESE PROV SL 0.75 OZ TFF 6/1.5 LB WEST CREEK GRAVY MIX

471990 WEST CRK GRAVY MIX TURKEY FLVR 6/16 OZ ZATARAINS

290012 ZATARAIN MUSTARD CREOLE TFF 1/1 GA

27

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