Blue Dolphin, Scittino’s Italian Marketplace & Westwood Country Club
WOULD YOU LIKE SOME CHEESE with your wine?
A LETTER FROM THE VICE PRESIDENT OF SALES
Dear Valued Customers and Associates, Welcome to the Spring edition of our Taste Magazine. I think we are all ready for Spring to be here, and to stay here. Enough Snow Already. This edition of Taste continues to highlight what we believe are our strengths and what drives significant loyalty from our customer base: High quality products, competitive pricing, excellent service, and investment in growing ours and our customerâ€™s business. From Seafood restaurants, to Italian Restaurants , to Country Clubs, and beyond, we continue to invest in new products and people in order to become even better partners than we have been in the past. Our customers represented in this issue of Taste, demand the best, and we are proud to consider ourselves business partners. Our Executive Chef, featured in this edition, is a prime example of what we are constantly looking for to better our offering, a diversified talent that came up through the ranks, understands what it takes to make a successful kitchen, and is comfortable in all cuisines. Finally we are in full swing expanding our offering. You will see our warehouse addition nearing completion and many of the items and sponsoring vendors inside. Be sure to come to our Spring Food Show at Martinâ€™s Camelot on April 8th, to see the full breadth of the additions we have made. We look forward to seeing you at Camelot and to continue partnering with you, our favorite customer.
Mark A Natale Vice President Sales
is What’s Inside this
7 Spring Food Show
Contents Would you like some Cheese...............................4 Here We Grow.....................................................6 Food Show Invite.................................................7 Braveheart B urgers Patti’s Picks.........................................................8 24 Customer Spotlight - Blue Dolphin......................9 Customer Spotlight - Scittino’s..........................10 Performance Connect.......................................12 Customer Spotlight - Westwood Country Club....13 Meet Jack..........................................................14 12 Order Up! Newsletter........................................22 Performance Connect App Recipes....................................................24 What’s Happening at PFG................................25 Items Recently Brought into Stock...................29
Guide to Advertisers Texas Pete.....................................................15 Furmanos................................................16 McCormick..............................................17 Rosina........................................................18 Cuisine Innovations.......................................19 Tyson.....................................................20 Bluebunny..............................................21 Braveheart..........................................23
Performance Foodservice 1333 Avondale Road New Windsor, MD 21776 1.800.755.5300 www.performancefoodservice.com/carrollcounty
Are you incorporating cheese into your menu?
r Spo stome
Designed & Edited by Nicole Myers
Would you like Shaun Mealy Category Manager Cheese is becoming increasingly used in the US. The amount of cheese consumed per year, per person continually increases each year. Right now the average American eats 32 lbs of cheese per year. Are you incorporating enough cheese in your menu? Are you properly advertising it? Could you pair it with other items and promote it more effectively? Did you know there are greater than 600 known compounds that contribute to our perception of the flavors in wine? What goes better with Cheese than Wine? But what about beer? The increasing use of micro brews and specialty beers increases the perception of uses and pairings that can be done. The lesser thought about beverage contains more than 700 such compounds originating from the malted barley, the hops and the fermentation process. The abundance of flavor attributes in beer can be perceived as ranging from smoky to fruity, floral to leathery, grassy to meaty, or any of a number of specific attributes such as butterscotch, chocolate, citrus or pepper. Given this vast array of flavors to marry up, creating pairings between beer and cheese is a relatively straightforward affair and can help to promote food items at your location. Pairings can be approached in several ways. A contrasting pairing for example could mean matching a rich, unctuous triple cream such as St. Andre or Delice de Bourgogne with a dry and sprightly pilsener or a tangy hefeweizen to create the necessary juxtaposition. Alternatively, a complimentary pairing might combine the nutty and dried fruit characters of an aged Parmigiano or GruyĂ¨re with the similar nutty and dried fruit character of a brown ale. A regional pairing might place a Stilton alongside a silky oatmeal stout or a Muenster with a Flemish red ale.
That is just one way to try a new approach to cross promoting items on your menu. There are many other ways to take advantage of the increasing popularity of cheese. Utilizing cheese boards and lesser known cheeses allows for higher margins to be gained.
With all of this being said, many may be worried about the large fluctuations in pricing of cheese. Well, China and the rest of the globe have relied on the U.S. as a primary dairy supplier, in fact in 2013, the US overtook New Zealand as the second largest cheese exporter behind the EU in the world. This change in the world economy is what is the driving force behind our record setting export values and cheese prices. Many analysts believe the new norm for the Block market is in the $1.80 average range, fearing that it could be some time (if ever) that we see a $1.40 block market again. This means that the pricing we see today is most likely going to stick around for longer than many 4
with your wine?
want. With this in mind, it does not mean stop using cheese, it just means that sooner than later you should reevaluate your menu prices and be sure to be incorporating the new cheese prices.
Just remember, “The early bird gets the worm, but the second mouse gets the cheese.” You don’t have to invent cheese to take advantage of it.
FUN CHEESE FACTS: • There are over 2,000 varieties of cheeses. • Remains of cheese have been found in Egyptian tombs over 4,000 years old. • In 1869, English Cheese makers Green’s of Glastonbury made and gave British Queen Victoria a wedding gift of a giant 1/2 ton Cheddar wheel. • The terms “Big Wheel” and “Big Cheese” originally referred to those who were wealthy enough to purchase a whole wheel of cheese. • What type of cheese is made backwards . . . . . . . . . . . . Edam!
Here’s a list of new cheese items in stock:
27664 PACKER CHEESE CAMBOZOLA BLUE VEIN 2/5 LB 413726 PACKER CHEESE CAMBOZOLA BLUE VEIN 1/5 LB 242527 TICKLER CHEESE CHED WHI EXTRA MATURE 4/5 LB 260218 LNG CLWS CHEESE COTSWALD WHEEL 2/4.75 LB 413728 LNG CLWS CHEESE COTSWALD WHEEL 1/4.75 LB 386568 BELT FRM CHEESE DBL GLOUCESTER 1/8.8 LB 862192 MILLDNC CHEESE GOUDA RED WAX 1/10 LB 242665 DON JUAN CHEESE MANCHEGO SPANISH WHEEL 2/7 LB AV 268840 MNTBSSIE CHEESE MORBIER WHEEL 1/13# AV 397857 ROMA CHEESE MOZZ CURD FRSH 1/20 LB 852371 GRT LKS CHEESE MUENSTER SLCD TFF 6/1.5 LB 348742 V & V CHEESE OAXACA ROPE 4/2.5 LB 413725 V & V CHEESE OAXACA ROPE 1/2.5 LB 277520 V & V CHEESE QUESO FRESCO RND 4/5 LB 341657 V & V CHEESE QUESO FRESCO RND 1/5 LB 345220 SOMERDAL CHEESE RED DRAGON CHED WHEEL 2/4.4 LB 413727 SOMERDAL CHEESE RED DRAGON CHED WHEEL 1/4.4 LB 953704 ILCHESTR CHEESE STILTON BLUE HALF FORM 1/8 LB 5
. . . . W O R G E W E HER Our expansion continues!! COOLER
PRODUCT MOVED INTO AISLES IN THE NEW WAREHOUSE
OOLER S NEW CO PACE BECOMIN OLER DO G CKS
Spring 2014 Food Show COme to Camelot, Search for Bargains!
Please Join Us on Tuesday, April 8th, 2013 Martinâ€™s Camelot 13905 Old Central Avenue Upper Marloboro, MD 20774
Patti’s Pick Patti Sizemore Category Manager Take-out sales have continued to increase over the past several years and their growth is expected to continue. According to the National Restaurant Association, nine in ten family and casual dining operators and three-quarters of fine dining operators offer food for take-out . Take-out is an effective way for restaurants to increase sales. Studies show that more and more families with children are utilizing take-out to ease some of the stress that revolves around busy schedules and meal planning, so be ready. My picks are recently stocked items that can help you prepare.
HOT BEVERAGES Managing your hot beverage packing has never been easier thanks to Conver Pack. The hot cup lid is available in white and black and fits each of the most popular sizes of hot cups. #363154 #363155 #363156 #363191
Conver Pack Cup 12HPC Paper 12oz Hot Conver Pack Cup 16HPC Paper 16oz Hot Conver Pack Cup 20HPC Paper 20oz Hot Conver Pack Lid L1024H90 Cup Plas Dome White
20/50 CT 20/50 CT 15/40 CT 10/100 CT
HOT MEALS • • • • • • • #412144 #412146 #412145
Highest quality and image in foodservice Microwaveable Retains heat and vents steam effectively One-piece design with no assembly User and consumer friendly Cut resistant Stackable
Smart Serv Container Paper 32oz Fresco Design Smart Serv Container Paper 1626oz Fresco Design Smart Serv Container Peper 16oz Fresco Design
Ask your sales representative for a full listing of all the new non foods products brought into stock to help meet your needs! 8
20/25 CT 20/25 CT 20/25 CT
Blue Dolphin Seafood Bar & Grill has been open for nearly five years. Co-Owner, Brian McCann credits their success to being located in a great neighborhood and having consistency in their products and the quality of those products. Brian and his wife, Karen are co-owners along with Pete and Penny Patiniotis. Pete’s father-inlaw, Mike Stavlas is the landlord of the property, and when the opportunity presented itself to Brian and Pete to open Blue Dolphin; they saw it as a great opportunity with someone that has a strong track record in the business. They do everything they can to create a great dining experience for everyone that walks through the restaurant doors. Brian said when he is in the restaurant, he makes it a point to go out and talk to the customers at their table, welcome them, and ask them about their experience. He said they also make sure to use quality ingredients to create great food, and that, combined with the experience is why customers continue coming back to the restaurant. Blue Dolphin often has aggressive specials to help draw in more customers. They also do half price appetizers during happy hour Monday through Friday, which attracts customers. Brian said their biggest struggle is building a solid core of good employees. He said they
have many great employees, but are always looking for more. And once you find a good employee, it’s important to do whatever you can to keep them happy! At Blue Dolphin, they have their main dining room which can seat around 400 people, but they also have a downstairs area with a separate kitchen where they do special events such as weddings, family reunions, and class reunions, which can seat around 250 people. Brian said on a Saturday they have about 1400 customers come through their restaurant! Brian used to work as a sales person in foodservice and said he’s not sure which side of the business he likes better, but that you just have to be passionate and love what you do. He also said it’s important to never forget where you come from and those people that have helped you along the way and that you have built relationships with. We asked if Blue Dolphin is engaged on social media. Brian said they are on Facebook, but it is an area that they need to expand and improve on. They do use Facebook to announce different events that are going on at the restaurant, but with the growing interest in social media, they want to look at becoming more involved. In talking about social media, he also mentioned that it is very important to handle all complaints seriously, especially now with the world of social media! Brian told us that he likes Performance Foodservice because of the consistency in product and great, on time deliveries. He said his sales rep, John Avara does a great job, and there are lots of other great people at Performance Foodservice that he knows have a lot of expertise in the business.
CUSTOMER SPOTLIGHT Scittino’s originally opened in 1972 when Frank and Tina Scittino started a small deli. Today, it is much more than that small deli and is owned and operated by Sal Scittino and Josie Schroeter, two of Frank and Tina’s children, who were always part of the business growing up. Sal said he and his sister just “grew into the business,” which has now been open for 42 years! About 35 years ago, the family purchased the building and has been expanding since then. When they first bought the building, they put in a small kitchen and started selling cooked foods. They got busy almost right away, decided to expand the kitchen, and continued to grow and get busier. People started ordering more of their homemade specials like Lasagna, for group gatherings and events, which led to the take-off of their catering business. They have become the place to go in the Catonsville area, for Italian Cold Cut Subs & Pizza. You can sample their homemade specials every day, including Pot Roast every Wednesday. According to Sal, “uniqueness,” an Italian
deli, grocery and a kitchen, all into one, has led to Scittino’s success. Everything is made from scratch. They make their own pizza dough, meatballs, and sausages and blend their own cheeses and sauces. The quality speaks for itself. Unusual and unique items abound in the grocery and deli area, products that you can’t get anywhere else. The deli has a wide variety of Italian meats, imported cheeses, fresh poultry, seafood and fresh cut Braveheart beef, pork and veal. Homemade sausage comes in 10 different varieties and is made in store every day from fresh pork butts. You can order freezer packs, cut to your specifications, wrapped and delivered to your home. Scittino’s is a very large Bacio customer. Sal said he liked Bacio right off the bat, “It stays white, cooks well and tastes great!” Since they started using it, pizza sales have gone straight up and Scittino’s has gotten the reputation of the best pizza in town! They have been written about in numerous newspapers and publications, and they have won many pizza contests. Sal explained that there are groups that do blind “Best Pizza in Town” type contests and they have won many times! They have the plaques hanging in the store for everyone to see. Sal tries to carry the best products he can find, again reminding us that he’s not always the cheapest, but he wants the best! He is looking for customers that want quality and appreciate the products. People come from areas other than Catonsville, because they know Scittino’s and have heard about the products they carry. Sal said he
He has gotten to know a lot of the people in the company, and he likes that they care about his needs! He said they are all good people, and they don’t lie to him. Scittino’s has customers that come in once a month or once business has a week to stock up, and he also has customers grown mostly who come in every day to eat! Customers have through word of told Sal that his pizza prices are a little higher, mouth, but Sal said the food network and other but they keep coming back because they love it! food shows and websites have helped grow his “How you doing, Sal” is the locals refrain heard most often during the day. The place can be loud, business. People see products and then come to his store asking for them. Sal’s sister, and Scittibut always friendly. no’s co-owner, Josie runs their website and social Sal and Josie have spent a significant part media, including Facebook, which he said has of the last 35 years building relationships with been their best advertising! Any time they bring their customers and the community. According to Josie, they try to give back to their community in a new product, Josie posts it on their Facebook by helping the Catonsville Chamber of Commerce page. If you’re looking to get into the business, with their endeavors raising funds for community Sal and Josie’s advice is “get good products and projects (4th of July parade and fireworks), and be consistent.” It’s a really hard business today, promoting local businesses. Scittino’s is active in projects at the Catonsville men’s shelter and also but they wouldn’t want to talk anyone out of it. They would stress that consistency is the best! involved in fundraisers and golf outings to help “You build up a clientele and they come to expect the cancer society and children’s illnesses. The biggest struggle for Scittino’s, is build- a certain quality. You want to stay consistent with that quality and keep them happy,” said Sal. ing a good workforce. In his line of business, Sal encounters a lot of younger employees and the work ethic isn’t the same as it used to be. He said he has a good core of workers now, but sometimes you have employees that are difficult to train. Their training is established on a family tradition of operating procedures that have worked well for them. Sal has been working with Performance Foodservice Roma Carroll County for about 12 or 13 years. In the ten years that his current sales rep, Jim Eldridge has been with Performance Foodservice, Sal has been buying more from us.
What is now the Westwood Country Club was a 200 acre farm known as the Economy Dairy Farm in 1952. A local developer, Leon Horowitz bought the farm planning to build homes, but instead a golf course was created. In August 1954, Westbriar Country Club was opened. In 1962, the club was changed to Westwood Country Club and has since been developed into the property it is today with close to 600 members. We met with Jason Parker, who has been the executive chef at Westwood Country Club for 8 ½ years. Before coming to Westwood, he was the executive chef at a couple restaurants and another country club. We asked Jason what got him into the business and, like many, he started as a dishwasher at 16, moved to a line cook at 17 and had his first kitchen at 19. Jason went on to get a Culinary Associates Degree, and then a Bachelor’s Degree is Hospitality Management. Jason likes Westwood because of the history and that they are willing to grow. They have recently re-done the golf course, clubhouse and snack bar, and are always looking to improve. Jason said that they have a younger membership crowd, so the club is growing rather than dying like some others. In the kitchen, Jason said he has state of the art equipment to work with where he and his team make all of their own soups, stocks, dressings and sauces! Three dining rooms are run out of the Westwood kitchen with two different menus, a regular dining room menu as well as a pub menu. Jason tries to crossover items on the menu whenever he can. The perception of most country club chefs according to Jason is that they have all the money they need, food costs do not matter, and it’s easier. Jason dislikes this perception because he views his position
as having 500-600 bosses as opposed to just one and it’s his responsibility to please them all! He also said that he sometimes seems to get out of touch with the culinary trends because in his position, you get into a path of what works best with your members and do not always go for the up and coming trends. When we asked Jason why he and Westwood Country Club buy from Performance Foodservice Roma Carroll County, he said when he first started the prior chef was using us minimally. Jason got to know his sales representative, Greg Smith and also did some research on the company. He was intrigued that we are not a publically traded company. Jason has developed a great relationship and a system with Greg that works well. He likes that Performance Foodservice and Greg listen to him, what he needs and what he can do, and then they get it for him and the club without trying to upsell him something else. We are much more customer oriented according to Jason. Greg is very personable and does everything he can to help and make things work for Jason and Westwood Country Club. He said that Performance Foodservice is more worried about the number of cases on the truck than the case price, and he likes that too. Jason explained that the club does lots of weddings, banquets, parties and other events. The biggest difference for Westwood is that you do not have to be a member or sponsored by a member to have an event there. They can serve about 400 guests at a seated event or about 500 for a buffet event, and they have done cocktail parties for nearly 1,000 guests! Westwood also has a children’s center for members who need that available. A new adventure coming soon for Jason and the club is culinary classes for members! Jason will be giving the classes, but is still working out the details!
Meet Jack... Have you met Jack Walker, Executive Chef and Center of the Plate Specialist at Performance Foodservice Roma Carroll County? Jack has been with us for over six months and is eager to meet and work with you, our customers. Chef Walker is a 1994 graduate of the Baltimore International Culinary College, and also participated in a four week externship where he studied in Ireland. Jack has worked at many area restaurants over the past 25 years. Most recently he was the Executive Chef at Firestone’s Culinary Tavern for 14 years before joining the Performance Foodservice Roma Carroll County Team last fall. Chef Walker was honored to be named by his peers to the annual “best chefs america” publication 2013-14. Chef Walker is here to help you, the customer, with menu development, recipes, marketing, product research and daily restaurant operation consultations. Below is one of the recipes Jack has developed for a customer (you will find more on page 24). Ask your sales representative to set up a time for you to meet with him and see how he can help you improve and grow your business!
BRAISED LAMB SHANKS Item # Description Item # 246562 233302 907426 993275 973740
6 Lamb shanks 2 tbsp Olive oil 2 Yellow Onions, Chopped 3 carrots, cut ½ in rounds 10 cloves garlic, crushed
233022 855512 855531
Description 1 (750ml) bottle Red wine 1 Qt., whole peeled tomatoes 3 cups water 2 bu Fresh thyme 3 bu. Fresh rosemary Salt and Pepper
Directions 1. Sprinkle shanks with salt and pepper. 2. Heat oil in heavy braising pan over medium-high heat. 3. Sear shanks until brown on all sides, about 5 minutes. 4. Add onions, carrots and garlic to pan and saute, about 5 minutes. 5. Deglaze with wine, add tomatoes and stock(or water). 6. Add whole sprigs of rosemary and thyme. 7. Cover with (oven safe) plastic wrap and foil. 8. Braise in a 325 degree oven 2.5 to 3 hrs. 9. Remove shanks and herbs. Now you have a choice…. • Puree sauce for a heartier “rustic”version or • Strain and reduce for a more “refined” version. Serve shanks re-sauced with creamed Polenta or garlic whipped potatoes and a green vegetable such as spring garden peas.
As a family-owned and operated North Carolina company, Texas Pete® is committed to quality sauces with a bold, balanced flavor. We’re also dedicated to supporting our communities. Scan the QR code or visit http://bit.ly/texaspete to see how Chef Bacon, a Texas Pete® Kitchen Hero, helps his community with the support of our company. For more information on our products, ask your Performance Foodservice representative or visit www.TexasPeteFoodservice.com.
Visit feedingamerica.org to donate to your local food bank. 336-661-1550 | TexasPete.com
Furmano Foods is proud to supply quality batch-crafted beans and tomato products for your Speciﬁc culinary needs.
Regular Low Sodium All Natural Organic Beans and Tomatoes Furmano Foods Northumberland PA 1-877-877-6032 www.furmanosfoodservice.com
Maryland Crab and Potato Lasagna
a delectable combination of crab, cheeses, potatoes, scallions and the perfect blend of spices all layered into a warm casserole.
Maryland Crab and Potato Lasagna Serves 4
16 oz. 1 lb. 1 oz. 4 oz. 4 oz. 1 oz. 1 Tbsp. ¼ tsp. 1½ tsp. pinch 1 1½ cups
2¼ lb. 6 lb. 6 oz. 1½ lb. 1½ lb. 6 oz. 6 Tbsp. 1½ tsp. 3 Tbsp. ¼ tsp. 6 9 cups
lump crabmeat potatoes, sliced scallions, sliced Swiss cheese, grated Cheddar cheese, grated Parmesan cheese, grated OLD BAY® Rub McCormick Culinary SM Pure Ground Black Pepper McCormick CulinarySM Coarse Grind Mediterranean Sea Salt McCormick CulinarySM Ground Nutmeg whole egg, beaten half-and-half
Combine crabmeat, potatoes, scallions, cheeses and seasonings. Place in greased 11” x 14” pans. Combine egg and half-and-half. Pour on top of potato mixture. Bake in preheated conventional oven at 300°F for 50 minutes or until potatoes are cooked.
Yield: 4 or 24 dishes
For more information on McCormick products, contact Jennifer Glover with KeyImpact Sales at email@example.com
Have you tried the newest items from Cuisine Innovations? SPICY BEEF EMPANADAS
#328693 4/25 CT A mini pastry filled with seasoned ground beef, finely chopped peppers and onions, seasoned with authentic Mexican spices
PLAIN CREPE LEAF
#967200 4/25 CT A delicate, thin, six inch pancake/shell. Scored lightly on one side. Packed in sleeves with each crepe leaf separated with a square of thin parchment and then shrink wrapped
SPICY CHICKEN EMPANADAS
#264977 4/25 CT A mini pastry filled with seasoned juicy chicken, finely chopped peppers and onions, seasoned with authentic Mexican spices
Tyson® Red Label™ Breaded Chicken Filet
Mexican Original® Corn Tortilla Chips
Tyson® Timeless Recipe® Fully Cooked Fried Chicken
Tyson® Red Label™ Grilled Strips
Tyson® Flamebroiled Beef Burgers
Wright® Brand Carving Ham
More day parts. More price points. More quality. More info: TysonFoodService.com ©2014 Tyson Foods, Inc. Trademarks and registered trademarks are owned by Tyson Foods, Inc. or its subsidiaries.
ITEMS AVAILABLE AT PERFORMANCE FOODSERVICE CARROLL COUNTY
39133 995697 996168 39145 76928 76997 996181 39137 996177 39148 996198
19506 19579 28088 19748 19551 19677 532460 19490 19784 538214 19515
Ice Cream, Chocolate 10%
Ice Cream Choc Prem Homemade Ice Cream Frnch Vanilla Prem
Blue Bunny Ice Cream Tubs Ice Cream, Chocolate Premium 14% Ice Cream, Mint Choc Chip Premium Ice Cream, Cookie & Cream Ice Cream Butter Pecan Prem Ice Cream Coffee Prem Ice Cream Spumoni Tff Ice Cream Vanilla Bean Prem Tf Ice Cream Vanilla Prem 14% Sherbet Orange Tub Sorbet Wild Berry Ice Cream, Strawberry Premium
1/3 gal. 1/3 gal. 1/3 gal. 1/3 gal. 1/3 gal. 1/3 gal. 1/3 gal. 1/3 gal. 1/3 gal. 1/3 gal. 1/3 gal.
Country Rich Ice Cream Tubs 1/3 gal.
Half Gallon 4/56 oz. 4/56 oz.
Ice Cream Sandwiches Ice Cream Sandwich Chip Galore Ice Cream Sandwich Van
24/4.5 oz. 24/6 oz.
Ice Cream Bars 39103 258472 254988 76986 996131 995718
218082 840102 840084 331653 455804 938468
Ice Cream Fudge Bar Lf 3.0 Oz Ice Cream Bar Strwbry Shortcak Ice Cream Choc Eclair Bar Ice Cream Bar Choc Sundae Crnc Ice Cream Cone Nutty Buddy Ice Cream Bomb Pop Orgnl
Ice Cream, Vanilla Bean Scoop
Ice Cream, Chocolate Cup 4 Oz Ice Cream, Vanilla Cup 4 Oz
2/24 ct. 24/4 oz. 24/4 oz. 48/3 oz. 48/4.3 oz. 6/24 ct.
Ice Cream Scoop 36/4 oz.
Ice Cream Cups
For more information please contact KeyImpact Sales & Systems, Inc. Dan Gruver at firstname.lastname@example.org Jennifer Glover at email@example.com Visit Us at kisales.com
1/48 ct. 1/48 ct.
NOW IN AT K C O T S CE N A M R PERFO RVICE E FOODS 40% less fat than regular potato chips* #412133 64/1.375 oz
#411284 64/1.375 oz
#411274 64/1.375 oz
Also available in a variety pack #412133 • 2/30 CT Jalapeno, Salt & Pepper, 40% Less Fat Original, 40% Less Fat BBQ, 40% Less Fat Salt & Vinegar
Contact Brian Korody at 301-252-4792 or Brian.P.Korody@pepsico.com for more information.
*Regular Potato Chips contain 10g fat per 1 oz. serving. LAY’S® Kettle Cooked 40% Less Fat Potato Chips contain 6g fat per 1 oz. serving. These packages contain 1.375 oz
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
Thereâ€™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.
Braveheart Burgers - Three Different Ways! RECIPES
Spanish -American 343728 23865 341143 341657 346360 74242
1 8oz. Braveheart Ground Beef Ball 1 Onion Roll 2 oz. Serrano Ham 2 oz. Queso Fresco Banana Pepper Rings 1 oz. Chipotle Mayonnaise
Form 8.oz. balls into patties. Refrigerate. Thinly slice Serrano ham on a slicer. Cut queso fresco in half then slice ¼ in pieces(Lay the sliced cheese out on on deli or parchment paper in layers to easily use during service). Salt and pepper burger. Grill until desired doneness. Capp with Serrano ham, pepper rings then Queso fresco. Melt cheese in Broiler or hot oven. Place on toasted bun with chipotle mayo and leaf lettuce.
Franco-American 343728 354704 413719 907426 268840 962568 973258
1 8oz, Braveheart Ground Beef Ball 1 Brioche bun 2 oz. Foie Gras 1 yellow onion, caramelized 2 oz. Morbier Cheese Dijon, Whole Grain Mustard 1/2oz. Canola oil
Form 8oz. balls into patties. Set aside. Thinly slice onion (julienne). In a non- stick pan, sauté onions in oil until caramel colored. Approximately 5 minutes (you can make a large batch of this and prepare prior to service). Set aside. Slice Morbier cheese into ¼ in slices (lay out on parchment paper in layers for service). Grill burger to desired doneness. Cap with caramelized onions and Morbier cheese. With tip of a sharp knife, “score” the foie gras. Salt and pepper foie gras. Sear in a non- stick sauté pan on HIGH heat for 15 seconds on each side. You do not need oil for this (If you don’t have non -stick pans use 1/2oz, oil or clarified butter in a heavy sauté pan. When the oil starts to smoke, put in your foie gras). Place foie gras on top of assembled burger. Place on toasted Brioche bun; serve with Whole Grain Dijon mustard.
Irish-American 343728 275519 368002 413727 995985 228600 234878
1 8oz, Braveheart ground beef ball 1 Challah Bun 2 oz. Irish “Rasher” bacon 2oz. Red Dragon Cheddar 1 cup Onion Peddles 1 cup Applesauce 2 cup Spicy Brown Mustard
Form 8oz. balls into patties. Set aside in refrigerator. Blend applesauce and mustard together in a bowl or food processor on low (apple-mustard). Slice Red Dragon Cheddar 1/8 in. thick. Set aside in refrigerator. Brown off “rasher” bacon in oven or on flat top griddle. Grill burger to desired doneness. Cap with “rasher” bacon and Red Dragon Cheddar. In a 350 degree fryer, fry onion peddles. Heap fried onion peddles on top of burger. Serve on Toasted Challah Bun with 1oz. apple- mustard.
Joan Wolford Receptionist
Joan has been working at Performance Foodservice Roma Carroll County as the
Receptionist for eight years! She feels she is very fortunate in her position as the receptionist at Performance Foodservice because it involves two of her favorite things - helping people and food! “It is great to work with our terrific associates toward the common goal of providing our customers with the best products and service daily!” said Joan. She enjoys directing customers, vendors and others to the correct source to answer their questions.
She lives in Eldersburg, MD and has four adult children (three sons and one daugh-
ter), and nine grandchildren! Joan’s hobbies include traveling and exploring new places, hiking in the mountains of Western MD, reading, and spending time with family .
Joan explains that food has always been a integral part of her life as her mother
and grandmother both took great care in preparing delicious home cooked meals every day. She followed their example and now she sees that continued into the next gen-
WHAT’S HAPPENING AT PFG - CARROLL COUNTY
eration with her children. She enjoys cooking recipes like “Maryland Jumbo Lump Crab Cakes” for family summer picnics, and sharing a hot, hearty meal of West Creek Beef Stew after a day of hiking or playing in the snow with the grandchildren!
Joan’s favorite quote is, “Treat others as you would like to be treated!”
ASSOCIATE ANNIVERSARIES February Diana Devlin - 10 years
March James Gartrell - 15 years Matthew Free - 15 years Aubrey Hopkins - 5 years
NEW ITEM ROLL-OUTS FIRST
MARK NON FOODS 194629 FRST MRK 390613 FRST MRK 390612 FRST MRK 390584 FRST MRK 390585 FRST MRK
CAN LINER 60 GA HW BLK 38X58” LID CL213 090 PLATE 9” PLAS LID CL213-070 PLATE 7” PLAS CL PLATE PLAS 7” BLK DP PP PLATE PLAS 9” BLK SQ DP PP
10/10 CT 4/50 CT 4/50 CT 8/50 CT 4/50 CT
BREAD MARBLE RYE SEEDED THICK
CAKE TRES LECHES SLCD TRAY
LUIGI MEATBALLS 312453 LUIGI
MEATBALL BEEF & CHICKEN 1/2 OZ
PIANCONE RAVIOLI 417546 PIANCONE 417548 PIANCONE 417547 PIANCONE
RAVIOLI LOBSTER WAVY HEX RAVIOLI PORTABELLO MUSHROOM RAVIOLI SHRIMP & GARLIC WAVY
2/3 LB 2/3 LB 2/3 LB
ROMA BREAD 359215
ROLL HOAGIE SLCD APPROX 12” WH
HERITAGE OVENS BREAD 329672 HRTG OVN HERITAGE OVENS DESSERTS 366784 HRTG OVN
ROMA DRESSINGS 231688 ROMA DRESSING GLDN ITAL 2/1 GA
ROMA MEATBALLS 375702 ROMA 375689 ROMA 375701 ROMA
MEATBALL BEEF & PORK GRMT 1 OZ MEATBALL BEEF GRMT 1 OZ FC MEATBALL BEEF GRMT 2 OZ FC
2/5 LB 2/5 LB 2/5 LB
ROMA PASTA 416041 416028 417561 231686 416040 416027 417570 416022 417556
MANICOTTI CHEESE 2.75 OZ RAVIOLI 4 CHEESE LG RND 1.33 O RAVIOLI BEEF MED SQ PRCKD RAVIOLI CHEESE PRCKD JUMBO RND RAVIOLI CHEESE PRCKD MED SQ RAVIOLI LOBSTER RTC 1.22 OZ RAVIOLI SPINACH & CHEESE RAW STFD SHELL CHEESE JUMBO 2.75OZ STFD SHELLS LG 1.75OZ RAW
7/6 CT 2/3 LB 2/3 LB 3/4 LB 2/3 LB 2/3 LB 2/3 LB 4/16 CT 4/16 CT
ROMA ROMA ROMA ROMA ROMA ROMA ROMA ROMA ROMA
NEW ITEM ROLL-OUTS ROMA SAUCES 378106
SILVER SOURCE BACON 402245 SLVR SRC
SAUCE PESTO DRIED TOMATO &
BACON APPLEWOOD 18-22 L/O SLCD
SILVER SOURCE NON FOODS 240317 SLVR SRC CONT ALUM 7” COMBO RND W/BOARD 240318 SLVR SRC CONT ALUM 9” COMBO RND W/BOARD 318936 SLVR SRC SCRUBBER S/S 1.75 OZ
1/200 CT 1/200 CT 1/12 CT
ULTIMO PIZZA SAUCE 78771 ULTIMO
SAUCE PIZZA PREPARED W/OIL &
WEST CREEK BEEF 887130 WEST CRK
BEEF POT ROAST SEL FC LS FZ
WEST CREEK CHEESE & DAIRY 201098 WEST CRK CHEESE COTTAGE 4 TFF
SOUR CREAM NAT TFF
WEST CREEK CONDIMENTS 378950 WEST CRK JELLY GRAPE TFF 6/#10 411951 WEST CRK JELLY GRAPE TFF 1/#10 194580 WEST CRK KETCHUP FCY PACKET FOIL 1000/9 GM WEST CREEK FRIES 369831 WEST CRK
FRIES 3/8” CRACK N CRNCH
BBQ PORK PULLED W/TOMATO BASED BBQ PORK PULLED W/VINEGAR BASE SAUSAGE ROLL 2/6 LB FZ
2/5 LB 2/5 LB 1/12 LB
CREEK PORK 397767 WEST CRK 397771 WEST CRK 997185 WEST CRK
WEST CREEK SUGAR & SWEETENER
386114 386108 386139 386138
WEST CRK WEST CRK WEST CRK WEST CRK
SUGAR NAT CANE PACKET RAW
SWEETENER STICKS SACCHARIN SWEETENER STICKS STEVIA SWEETENER STICKS SUCRALOSE
1200/4.5GM 2000/1 GM 2000/1 GM 2000/1 GM
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H E R I TA G E O V E N S B R E A D S & R O L L S Experience the Difference Item #
BREAD PULLMAN WHEAT 28 SL
BREAD PULLMAN WHITE 28 SL
BREAD RYE THICK 19 SL
BREAD SOURDOGH THICK HIGH CROWN 19 SL
BREAD TEXAS TOAST WHITE 15 SL
BREAD WHEATBERRY THICK 19 SL
BREAD WHITE THICK HIGH CROWN 19 SL
BUN HAMBURGER JUMBO SLCD 5”
BUN HAMBURGER SLCD 4” TFF
BUN HOT DOG SLCD 6” TFF
BUN MINI RND SLCD 2.675”
ROLL HOAGIE WHITE SLCD HINGED 6”
ROLL KAISER CORN DUSTED 4.5” TFF
ROLL KAISER SL PLAIN 4.5” TRADITIONAL