The Performance Table Food Lovers Edition

AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION

Food Lovers Edition

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contents

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Editorial Introduction from Executive Chef Tony Schmidt

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Culinary Corner Chef Tony Schmidt

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Historical Valentine’s Day Trends Bryan Corsini

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A Tail of Romance Jeff Meagher

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Valentine’s Strawberries Kevin Delevan

WITH BREAK-AWAY FEATURE

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Love these Starters Meghan Padgett

Table Ready Dining On-The-Go

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Día de San Valentín en México William Moises

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History of Coffee Jack Estes

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Valentine’s Takeout Kristina McSpadden

HINGED TAKE-OUT CONTAINERS TM

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The Performance Table A Performance Foodservice Publication Exclusive Brands Manager Meghan Padgett Director of Business Development & Executive Chef Tony Schmidt

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Vice President of Marketing Timothy Woods Designer Victoria Reed 3501 Old Oakwood Rd, Oakwood, GA 30566 770.532.7779 miltonsmktg@pfgc.com www.performancefoodservice.com

editorial

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s 2020 ends and 2021 is upon us, I believe we have all learned a lot this year. As a Foodservice Community we have come together and figured out new ideas and ways to serve our customers and take care of our communities. I have been impressed with all the ingenuity, perseverance and the will to figure out what works for your business.

There are many instances of feeding those in need and for that your communities should be especially thankful. As the new year begins, I personally look forward to comfort foods, braises and stews that personally warm my heart and were featured in the last issue of The Performance Table.

These are some of my favorite cooking methods as they showcase affordable cuts of meat that are easily transformed into dishes to please your customers. Also, upon us is Valentines Day. Included in the Culinary Corner will be ideas to energize your customers, whether fully prepared date night meals, an interactive way to cook with your customers or ideas for families to celebrate together. While no one knows what 2021 is going to look like, the Foodservice Community will stay strong, take care of our communities and continue cooking and serving those around us.

The entire Business Development Team is here to help you in whatever capacity that you need and we look forward to seeing you and working alongside you in your efforts to service the communities that you operate in.

TONY SCHMIDT Director of Business Development & Executive Chef

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Culinary Corner

TONY SCHMIDT - EXECUTIVE CHEF & DIRECTOR OF BUSINESS DEVELOP

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PLATING 1. Remove the lobster tail and season with salt and pepper.

Remove the broccolini from the oven.

2. Add the crab and the romano to the grits. Unwrap the steaks.

3. In the middle of the plate, place ½ of the grits on each plate. Place a lobster tail on one side and the tenderloin on the other. Place ½ of the broccolini on each plate in the center of the lobster and the tenderloin

Recommended Ttems Surf and Turf INGREDIENTS

2 lobster tails removed from the shell 10 oz maple le duck fat 6 oz prepared grits 2 ea beef tenderloin medallion 2 oz crabmeat blue super lump 1 oz pecorino romano grated 4 oz broccolini

PFS ITEM #525609 Lobster Tails Empire’s Treasure PFS ITEM #884150 Maple Le Duck Fat PFS ITEM #611494 Grits West Creek PFS ITEM #491926 Beef Tenderloin Medallion Performance Custom Meats PFS ITEM #474217 Jack Catch Crabmeat Blue Super Lump PFS ITEM #238638 Cheese Pecorino Romano Grated PFS ITEM #322950 Manns Broccolini

PREP

1. Heat the duck fat in a skillet (Do not let fat get over ½ way up the pan). Bring the fat to 200 degrees using a fryer/candy thermometer.

2. After removing the tails from their shells, dry with a towel. Season the tenderloin medallions with salt and pepper.

3. Preheat the oven to 425. Lightly wilt the broccolini with olive oil and season with salt and pepper.

ASSEMBLY 1. Place the lobster tails into the oil, this takes about 12 minutes. Place the broccolini onto a baking sheet and place into the oven for 8 minutes.

2. Place the tenderloin medallion on a preheated grill and cook until desired doneness. Remove and place 1 T butter on top of each steak and cover in foil to let rest.

3. Heat the grits in a pan with 1 tbsp butter and heat to temp

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Lobster Creamed Corn

INGREDIENTS 20 oz corn ½ cup shallots, minced 2 tablespoons honey 2 tablespoons unsalted butter 1 cup heavy cream 2 cups lobster meat, rough chopped DIRECTIONS 1. Sauté the shallots in the butter. Add the corn and cream and season with salt and pepper.

2. Add the cream and reduce by 1/2. Adjust seasoning with salt and pepper.

3. Add the lobster and cook for 2 minutes or until meat is heated through.

Recommended Ttems

PFS ITEM #525609 Lobster Tails Empire’s Treasure PFS ITEM #273152 Honey Clover Jug West Creek PFS ITEM #157189 Butter Solids Unsalted Natures Best PFS ITEM #997152 Cream Heavy Whipped Natures Best

Cheese Ravioli

INGREDIENTS

CHEESE FILLING 1 cup ricotta ½ cup pizza cheese 3 eggs Salt and pepper DIRECTIONS Combine all ingredients well and reserve for stuffing RAVIOLI 12 wonton wrappers Bowl of Water for Sealing DIRECTIONS 1. Place one wonton on a cutting board and using your finger wet the outside with the water.

2. Place 1 tbsp filling in the center. Top with another wonton wrapper and cover while pushing out as much air as you can.

3. Reserve covered under a towel until assembly is complete.

To Cook, boil for 2 minutes in boiling salted water.

4. Top with Basil Marinara sauce and garnish with more cheese.

Recommended Ttems

PFS ITEM #465328 Fresh Ricotta Cheese Piancone PFS ITEM #584365 Sauce Basil Marinara Sauce Pianepic PFS ITEM #294204 Premium Shredded Mozzarella Cheese PFS ITEM #615818 Black Pepper Table Grind Magellan PFS ITEM #517843 Egg XL AA Loose Natures Best

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Maple Glazed Salmon, Creamy Rice Pilaf, Broccolini

Shrimp and Grits, Lump Crab, Chipotle Corn Gravy

INGREDIENTS 8 oz center cut salmon portion 2 oz real maple syrup 4 oz cooked rice 2 oz heavy cream 1 oz diced carrot, blanched 1 oz green peas 1 tbsp onion, minced 3 oz broccolini, blanched 3 tbsp butter

INGREDIENTS 8 oz center cut salmon portion 2 oz real maple syrup 4 oz cooked rice 2 oz heavy cream 1 oz diced carrot, blanched 1 oz green peas 1 tbsp onion, minced 3 oz broccolini, blanched 3 tbsp butter

DIRECTIONS 1. Season the salmon with salt and pepper. Add to a hot pan and saute until cooked to desired temperature.

DIRECTIONS 1. Saute the Corn and Peppers in butter. Add the flour and cook for 2 minutes.

2. Add the syrup and place into a salamander to caramelize (could also use a torch).

2. Whisk in the cream slowly, add chipotle and let reduce by ½. Adjust seasoning with salt and pepper.

3. Saute the carrot and onions in butter. Add the rice and heavy cream and reduce by ½.

3. Season with shrimp with salt and pepper and saute until 80% cooked. Add 1 tbsp butter, crab and let rest for 1 minute.

4. Melt the butter and warm the broccolini through.

Season with salt and pepper.

Recommended Ttems

PFS ITEM #454977 Salmon Filet Skin-on Fresh Catch PFS ITEM #997152 Cream Heavy Whipped Natures Best PFS ITEM #157189 Butter Solids Unsalted Natures Best

PLATING Place the grits in a bowl, top with the gravy. Interlock the 3 shrimp and top with the gravy and lump crab.

Recommended Ttems

PFS ITEM #515324 Milk Natures Best PFS ITEM #421082 Shrimp WHI 8-12 Baywinds PFS ITEM #997152 Cream Heavy Whipped Natures Best PFS ITEM #157189 Butter Solids Unsalted Natures Best PFS ITEM #615818 Pepper BLK Table Grind Magellan

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THE HISTORIC FOOD TRENDS OF VALENTINE’S DAY BRYAN CORSINI - BUSINESS DEVELOPMENT MANAGER – Italian & center of the plate

Valentine’s Day started in 500 A. D. It was started by Pope Saint Gelasius I, the third pope of the Catholic Church. He named the day after Saint Valentine or Saint Valentinus. The name Valentine is derived from a Latin word “valens” meaning worthy, strong or powerful. In ancient Rome a Pagan festival was celebrated and to Christianize the same, the festival was renamed as “Saint Valentine’s Day” by the church. The Valentine day took a totally different shape in the 18th century. The businessmen started generating profits by making cards associated with the festival. The festival changed to romance. The famous English poet Chaucer wrote a beautiful poem to mark the first anniversary of the engagement of King Richard II of England. The earliest cards were handwritten and by 19th century the market was flooded with printed cards containing love verses for young men and women. In Japan this festival started in 1935 and was named giri choko meaning obligatory chocolate.

Another legend says that a priest named Valentine defied the orders of the Roman Emperor Claudius and and continued to perform marriages, as Claudius had forbidden them, believing that the young men after getting married did not join the army out of love for their wives. When Valentine was caught performing marriages, he was sentenced to death and the day was 14th February.

NEGATIVELY IMPACTED RESTAURANTS RESTAURANT TYPE

DAILY RANK

All Restaurants Hamburger Diners Bar and Grill Vietnamese Mexican Barbecue American

94 214 212 210 166 147 144 125

CHANGE VS AVERAGE DAY 30% -3% 0% -5% 10% 17% 0% 21%

POSITIVELY IMPACTED RESTAURANTS

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RESTAURANT TYPE

DAILY RANK

All Restaurants Sushi Thai Italian Japanese French New American Steak House

94 1 2 3 3 5 18 23

CHANGE VS AVERAGE DAY 30% 76% 51% 85% 64% 131% 67% 101%

When we think of the restaurant industry, we consider how strong a holiday is represented by the increase in sales. We see that the Valentines Holiday affects different genres of restaurants differently.

The first chart shows that there are certain restaurants that DO NOT benefit from Valentines Day. Burger Restaurants, Diners, Bar and Grill, and Barbecue Restaurants actually see a decline in sales.

We also see that Sushi, Italian, French, New American and Steak House style restaurants see a significant increase in business for the Holiday. Some of them seeing over 100% increased sales. This tells us that this is a calendar event that should be used to capture profitable sales growth for both you and the operator.

Now the question is “How do we help our customers maximize profits?” We do it by offering consultive ingredient suggestions and recipes that will present fine dining with a profitable twist. Let’s look at two items that we stock that can really pack a punch.

PFS ITEM #4491926 Beef Tenderloin Medallions PFS ITEM #498267 Crab Meat Claw If we combine these 2 products, we can execute an elegant dinner with a high profit margin for the operator.

1. Tenderloin Medallions 2 pieces @ 4 oz. ea. = $6.25 2. Crab Cakes 2 pieces @ 3oz. ea. = $3.24 3. Total Estimated Cost = $9.49 4. $9.49 x 3 = $28.47 5. Menu Price = $29.99 6. PROFIT! When we gather all of this information together the clear picture is that Fine Dining, Italian, French, New American, and steak house operators an capitalize on this basic and fundamental idea of a crab topped tenderloin medallion using any preparation techniques for the crab cakes / crab topping that they are comfortable preparing.

Grilling, pan searing, or even sautéing the tenderloin medallions are all perfectly fine preparations. Any Sauce that the operator wants to use to make it “their own” or to keep the plate in the genre of their restaurant is awesome!

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A Tail of Romance JEFF MEAGHER BUSINESS DEVELOPMENT MANAGER SEAFOOD & CENTER OF THE PLATE

You’ll be sure to get plenty of “Ooohs” and “Ahhs” this Valentine’s Day with Lobster Tails. Broiled butterflied lobster tails are very easy to make for all the show stopping, mouth watering reputations they have.

HOW TO BUTTERFLY YOUR LOBSTER TAILS Place the lobster tail on a cutting board and carefully snip through the top shell with heavy duty kitchen shears. Cut a straight line from the top (where the lobster tail was separated from the body) to the base (right before the flippers). Pry open the shell, wide enough that you can loosen the meat inside, keeping the meat still attached to the base. Lift the meat up through the cut opening and over the shell. Using a pairing knife score the meat in 3 lines, one down the center and two on either side, filleting the meat so it drapes nicely over the shell.

Preheat your broiler to high and make sure to place the oven rack 10 inches from the heat source. I like brushing my lobster tails with a little bit of melted salted butter mixed with some minced garlic before broiling. Broil for 10 minutes or until lobster is cooked completely. Garnish your lobster with lemon wedges and parsley-make sure to serve with some additional melted butter or reserved garlic butter.

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LEGS FOR DAYS!

Crab Legs, whether they’re Snow Crab Legs or King Crab Legs, are a great solution for a crab loving significant other. Mix it up a bit, get a little fancy and create a few special dips.

Champagne Butter Bring about 2 cups of champagne to a simmer. Simmer for about 20 minutes or until it has reduced slightly. Reduce heat to low. Cut 2 sticks of chilled unsalted butter into cubes and whisk one cube at a time into the champagne-repeat until all the butter has melted and the sauce is smooth and rich. Season with a little salt to taste.

Mignonette Butter Melt 1 stick of unsalted butter and set aside. In your food processor combine 1 shallot, 1 garlic clove, 1 tablespoon of red wine vinegar, 1/2 teaspoon of black pepper and 1 tablespoon of fresh parsley. Pulse together. Remove from the food processor and whisk into melted butter. Serve warm.

Herbed Butter Melt 1 stick of salted butter. Chop enough fresh rosemary, dill and tarragon to equal approximately 2 teaspoons total, whisk that into your melted butter and serve warm.

Every Valentine’s Day should come with jumbo lump crab cakes! These stand alone super stars will make any dinner special.

Your classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning but the most flavor is from the crab meat itself. For the best texture, use lump crab meat, a little filler, pan sear and finish off in a hot oven.

At Performance Foodservice, our line up crabmeat will please any crab aficionado with a variety of combination. Make it your very own signature cake, Bon Appétit!

COLD WATER LOBSTER TAILS

•PFS ITEM #409861 - 1/ 10 LB - BAYWINDS - LOBSTER TAIL COLD WATER 4OZ U •PFS ITEM # 409866 - 1/ 10 LB - BAYWINDS - LOBSTER TAIL COLD 5-6 OZ FZ U •PFS ITEM # 409854 - 1/ 10 LB - BAYWINDS - LOBSTER TAIL COLD 6-7 OZ FZ U

WARM WATER LOBSTER TAILS

•PFS ITEM #525608 - 1/ 10 LB - EMPIRE’S TREASURE LOBSTER TAIL 5 OZ WW BS FZ •PFS ITEM #525609 - 1/ 10 LB - EMPIRE’S TREASURE LOBSTER TAIL 6 OZ WW BS FZ •PFS ITEM # 525669 - 1/ 10 LB - EMPIRE’S TREASURE LOBSTER TAIL 8 OZ WW BS FZ

CRAB LEGS •PFS ITEM #581338 - 1/ 20 LB - PACKER - CRAB KING LGCLW 16-20 FZ •PFS ITEM #882586 - 1/ 20 LB - PACKER - CRAB KING RED 14-17 LGCLW FZ •PFS ITEM # 218830 - 1/ 30 LB - PACKER - CRAB SNOW CLUSTER 5-8 OZ CA F •PFS ITEM #576929 - 1/ 30 LB - PACKER - CRAB SNOW CLUSTER 8 UP •PFS ITEM # 994970 - 1/ 30 LB - PACKER - CRAB SNOW CLUSTER 10 UP FZ

CRAB MEAT •PFS ITEM # 269032 - 12/ 1 LB - JACK CATCH CRABMEAT BLUE LUMP PREM ID •PFS ITEM # 474217 - 12/ 1 LB - JACK CATCH CRABMEAT BLUE SUPER LUMP •PFS ITEM # 243729 - 12/ 1 LB - JACK CATCH CRABMEAT BLUE SPECIAL PSTRZD •PFS ITEM # 482358 - 6/ 1 LB - PHILLIPS - CRABMEAT JUMBO LUMP CAN ASIA •PFS ITEM # 482370 - 6/ 1 LB - PHILLIPS - CRABMEAT SPECIAL CAN •PFS ITEM # 482381 - 6/ 1 LB - PHILLIPS - CRABMEAT CLAW CAN ASIA

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Valentine’s Strawberries KEVIN DELEVAN - Category Manager – Produce

Strawberries are mentioned in works by Virgil and Ovid, yet they made no appearance

in ancient Roman cookbooks. By the 14th century, the tiny European wood strawberry (Fragaria vesca) was being cultivated in France, Italy, and England.

Meanwhile, throughout North America, tribes such as the Chippewa and the Mescalero Apache used strawberries. One method was to add them to cornbread—the future strawberry shortcake.

In the early 1600s, English settlers in

Jamestown, Virginia, found abundant wild strawberries underfoot—“much fairer and more sweet than ours.” The subsequent arrival in Europe of the Virginia strawberry (Fragaria americana) marked the beginning of cross-breeding attempts that would ultimately bring us the precursor to the modern berry about 150 years later, according to George M. Darrow’s The Strawberry: History, Breeding, and Physiology.

In 1714, a French

explorer, spy, mapmaker, and engineer named Amédée François Frézier brought a larger New World strawberry (Fragaria chiloensis) to France from Chile, where the natives had cultivated it. “There they plant whole fields, with a sort of strawberry rushes, differing from ours, in that the leaves are rounder, thicker, and more downy. The fruit is generally as big as a walnut, and sometimes as a hen’s egg, of a whitish red, and somewhat less delicious of taste than our wood strawberries,” wrote Frézier, whose name 12 12

comes from the French word for strawberry, fraise. Back in France, he and other botanical experimenters discovered they could cross it with the Virginia variety, leading to the birth of the modern strawberry. French royalty took up the new strawberry ingénue with the aplomb and opulence that were hallmarks of their regime.

King Louis XV planted blocks of strawberries, and court ladies bathed in gallons of the crushed fruit

Strawberry breeding and cultivation

continued to evolve in France, England, and the U.S. By the 1830s, strawberries sold in New York City were grown in the farmlands of Hackensack, New Jersey, and brought over on sailing sloops “when wind and tide permitted.” The season lasted about three weeks, and a half a pint of berries cost around 7 cents.

The ensuing years have been a steady race to develop the best, biggest, juiciest, and most shippable strawberries that appeal to popular taste. The result is a berry well removed from the hardy strawberry fields of colonial Virginia where crops were so resilient they would return again and again to areas where Native Americans had burned the fields after harvesting corn and colonists had chopped down the forests to build houses.

Strawberries are so delicate they must

be handpicked. They are vulnerable to cold and weather damage—even raindrops can bruise them.

New varieties continue to be developed to suit our favor (and flavor); there are no heirloom strawberry varieties per se—just ones no longer in vogue.

Consider the strawberry as a special treat this Valentine’s Day. Strawberries are red, sweet and heart shaped. They are perfect as the fruit of love and one of the best fruits for our hearts.

Strawberries are also a symbol of Venus, the Roman goddess.

Everyone loves strawberries, including

pests, weeds, and fungi. The modern cultivated strawberry grows in pampered isolation.

Farmers plant the berries in a little hole on top of sculpted mounds of earth covered in cloth or plastic to suppress any nearby weeds. The use of chemicals in farming began as early as 1880.

Delicate strawberries have prospered; production has increased 300 percent since 1960.

Organic strawberries are grown without

chemical pesticides or herbicides. Instead, farmers use soil solarization (exposing the soil to heat and sun to kill pathogens) and crop rotation to manage the environment for the strawberries.

Organic practices take more effort and result in slightly smaller harvests than conventional pesticide production.

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THE PERFORMANCE COOKBOOK

Chocolate Covered Strawberries

INGREDIENTS • 6 ounces semisweet chocolate, chopped • 3 ounces white chocolate, chopped • 1 pound strawberries (about 20), washed and dried DIRECTIONS 1. Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

2. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.

3. Set the strawberries aside until the chocolate sets, about 30 minutes.

Recommended Ttems

PFS ITEM #285890 Strawberries 8/1lb

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Fragola Pazzo (Crazy Strawberry) INGREDIENTS • ¼ cup balsamic vinegar • 2 tablespoons white sugar • 1 teaspoon freshly ground black pepper • 2 pints fresh strawberries, hulled and quartered • 1 (1 ounce) square unsweetened chocolate, grated, or to taste DIRECTIONS Mix balsamic vinegar, sugar, and black pepper together in a bowl. Add strawberries and stir to coat; marinate in refrigerator until chilled, about 10 minutes. Grate chocolate over top as a garnish.

Recommended Ttems

PFS ITEM #285890 Strawberries 8/1lb PFS ITEM #247114 Vinegar Balsamic Piancone PFS ITEM #628174 Black Pepper Pure Grind Magellan

Strawberry Salad

INGREDIENTS • 1 (10 ounce) spinach leaves • 1 ½ cups walnuts • 1 pint strawberries, sliced • ½ cup feta cheese • 1 (12 ounce) raspberry vinaigrette • Freshly cracked black pepper (to taste) DIRECTIONS Mix the spinach, walnuts, feta, and strawberries together in a large bowl; add the dressing and toss to coat. Top with freshly cracked black pepper.

Recommended Ttems

PFS ITEM #247059 Spinach W&T Peak PFS ITEM #357235 Walnut halves & peices Magellan PFS ITEM #361663 Cheese Feta Greek Crumble Roma PFS ITEM #158915 Dressing Raspberry Vinaigrette Village Garden PFS ITEM #285890 Strawberries 8/1lb PFS ITEM #628174 Black Pepper Pure Grind Magellan

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LOVE THESE STARTERS MEGHAN PADGETT - BUSINESS DEVELOPMENT MANAGER – EXCLUSIVE BRANDS

February is a month for celebrating LOVE. Here are a few ideas on how to best prepare for what, hopefully, will turn into a 3 day celebration of LOVE 16

Start advertising early. This will help maximize your exposure efforts. You can update your website, table cards, and social media networks with news of the promotion, repeat leading up to the big weekend. It’s also a good mention to stress the importance of making a reservation, if applicable.

Consider offering some type of promotion that sets you apart from your competition. You can offer a prefixed menu, ½ priced bottles of wine with purchase of two entrees, etc. You can also play on the couples vs lonely hearts and separate your location into “sides”.

Partner with dating groups in your area to help gain a larger crowd.

Offer foods that coincide with the occasion. Consider aphrodisiac foods: artichokes, asparagus, chocolate, figs, oysters, spicy chili peppers, strawberries, and watermelon, just to name a few. Use creative love-evoking names.

You can also add a special dessert just for the Valentines Day menu offering. I have a few recipes below to help get your creative juices flowing.

THE PERFORMANCE COOKBOOK

Pétoncles Avec Salsa Aux Fraises INGREDIENTS 1 pound strawberries diced 1 shallot minced 6 tsp basil minced plus 4 tbsp chiffonade basil 3 tsp red wine vinegar 1 pound scallops Salt and Pepper to taste 3 tsp unsalted butter 3 tablespoons olive oil DIRECTIONS 1. Mix first 4 ingredients in a small bowl. Add salt and pepper to taste. You want this to be a sweet and sour flavor profile, nice balance.

2. Heat butter and oil to medium high heat, add scallops to sear both sides.

3. Remove scallops to serving plate. Top each scallop with salsa and garnish with chiffonade basil.

Recommended Ttems

PFS ITEM #273741 Vinegar Red Wine 50 Grain West Creek PFS ITEM #537461 Scallop Sea U-10 Dry Empires Treasure PFS ITEM #628174 Pezzpper BLK Pure Grind Magellan PFS ITEM #157189 Butter Solids UNSLTD AA Natures Best PFS ITEM #587291 Olive Oil Extra Virgin Piancone

Magellan Figs in a "Blanket" INGREDIENTS ¼ cup balsamic vinegar 6 tsp honey 1 tsp red pepper flakes Salt and pepper to taste 25 Mission Figs Egg wash 12 oz Puff Pastry 8 ounces Goat Cheese DIRECTIONS 1. Combine vinegar, honey, red pepper flakes, salt and pepper, figs and water into a sauce pan.

2. Bring to a boil and then reduce heat. Stir occasionally until figs soften and liquid has evaporated by half. Pull figs out and let cool. Cut puff pastry to 1 inch wide strips and 4 ½ inch long.

3. Once figs cool add ½ to 1 tsp of goat cheese into the fig. brush puff pastry with egg wash, add fig and roll to enclose.

4. Once all the figs are stuffed and rolled transfer seam side down to a prepared baking sheet, sprinkle with sesame seed.

Bake for 15-18 minuets at 400 degrees.

Recommended Ttems

PFS ITEM #247114 Vinegar Balsamic Piancone PFS ITEM #273152 Honey Clover Jug TFF West Creek PFS ITEM #628178 Pepper Red Crushed Magellan PFS ITEM #628174 Pepper BLK Pure Grind Magellan PFS ITEM #607249 Cheese Goat Crumbles Natures Best PFS ITEM #577606 Fig Mission Dried Magellan PFS ITEM #469447 Pastry Puff Sheet 10X15 Heritage Ovens

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Día de San Valentín en México Se trata de amor y amistad WILLIAM MOISES - BUSINESS DEVELOPMENT MANAGER – HISPANIC

El Día del Amor y la Amistad Como ilustra este fragmento de un bello poema azteca, desde la época precolombiana los Mexicanos han valorado mucho la amistad, considerándola un precioso regalo de la vida.

Hoy en México, como en el resto del mundo, celebramos el 14 de Febrero, El Día de San Valentín llamado popularmente El Día del Amor y la Amistad.

Por toda la ciudad hay vendedores de globos ofreciendo sus coloridas declaraciones de amor en forma de corazón, la mayoría de ellos tienen escrito “Te Amo” -Te amo- “Para mi amor” -por mi amor, o “Felicidades” -enhorabuena. En todas las tiendas también se venden deliciosos chocolates, así como flores, especialmente rosas rojas y tarjetas de felicitación.

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Si estás en México, ni siquiera intentes ir a un restaurante sin una reservación hecha semanas antes. Las parejas de todas las edades salen a cenar en esta fecha tan especial.

Como se puede ver, El Día del Amor y la Amistad se conmemora en México de una manera muy similar a la forma en que se celebra en el resto del mundo, pero seguramente, la amistad y el matrimonio tuvieron distintas expresiones en la época precolombina.

Exploremos cómo se realizó una boda azteca.

Una Boda Azteca La sociedad azteca era muy estructurada y establecia reglas que regulaban casi todos los aspectos de vida. Respecto al matrimonio, un joven Azteca podia casarse solo después de llegar a la edad de 20 años. La mayoria se casaban entre los 20 y los 22 años.

El matrimonio se arreglaba entre familias, lo que significaba que la joven pareja tenía poco que decir en el asunto, como sucedía en la mayoría de las sociedades antiguas. Por supuesto que hubo algunas excepciones, y en ocasiones una pareja joven que se enamoraba, podia casarse con la autorización de ambas familias. El primer requisito por cumplir, para poder celebrar el matrimonio, era que el joven debía completar su educación y obtener el permiso de sus maestros para dejar la escuela.

Su familia tendría que ofrecer un banquete para los profesores, en los que pedirían el permiso necesario. Tendrían que preparar muchos platos para esta ocasión, entre ellos,tamales y cacao o chocolate.

Posteriormente, los familiares mayores del novio, su padre, y los hombres del barrio, hablarian con los educadores mientras les mostraban un hacha “que simboliza el deseo de este joven de cortar los lazos que lo atan a ustedes, ya que desea casarse; toma este hacha y permite que nuestro hijo sea liberado “.

Los maestros procedian a aceptar el hacha como símbolo de su consentimiento y luego de pronunciar un sermón en el que exhortaron al joven a obedecer siempre a los dioses, a ser honorable, a ser un buen proveedor para su esposa y familia y un valiente guerrero cuando en la guerra, dejan la casa. ¡Obviamente sin rencores!

La Joven Novia Los padres del novio seleccionaban cuidadosamente a la novia para su hijo, solicitando el consejo de los adivinos más respetados. Los magos estudiaban los simbolos bajo los cuales nació cada una de las jovenes elegidas y luego sugerirían la novia ideal para él.

Un par de ancianas del barrio Cihuatlanque, solicitaban en nombre de los padres del novio, permiso a la familia de la joven, para que se realizara el matrimonio. Tradicionalmente, la primera vez que visitaban a la familia, los padres negaban su consentimiento. En la segunda visita, un par de días después, y luego de un consejo familiar, se les otorgaba la autorización.

Una vez más, festejaban durante varios días, felices de que las dos familias se unieran a la boda de sus hijos.

La fecha de la ceremonia fue elegida, una vez más, por los adivinos, ¡para que la pareja tuviera el mejor futuro posible juntos!

La Ceremonia de La Boda En esa fecha tan especial, seleccionada con tanto amor y fe para un futuro prometedor, la boda se celebró por la noche en casa del novio.

Ese día, pero por la tarde, la novia participó de un baño ritual, se lavó el cabello. Luego se decoro los brazos y las piernas con plumas rojas y se pintó la cara con un pigmento amarillo.

La familia del joven llegó y después de decirle que estaban muy felices de que ella fuera parte de su familia, y colmarla de regalos, todos guiaron a la joven a su nuevo hogar. Caminaron por las calles llevando antorchas y cantando todo el camino.

Cuando llegaron, la joven recibió un incienso. El joven recibió a su novia en la puerta sosteniendo otro quemador de incienso. Intercambiaron este incienso como símbolo de respeto mutuo.

Entraron cantando y bailando a su nuevo hogar, donde las ancianas, la Cihuatlanque, les ataban las blusas. Luego fueron declarados formalmente marido y mujer y, por supuesto, se dio otro festín abundante para celebrar tan afortunado evento.

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4. Coloque cada molde en un sartén grande y apt para horno, como una asadera. Agrege agua muy agua caliente al sartén. Los moldes deben sumergirse aproximadamente 3/4 en el agua.

En español, un “baño de agua” se llama “baño María”.

5. Coloque con cuidado la bandeja en el estante medio del horno y hornee por 30 minutos.

Después de 30 minutos, retire con cuidado cada molde del agua, destape y deje enfriar.

Strawberry Flan INGREDIENTS 1 pinta de fresas frescas maduras 3/4 taza de azúcar granulada 1 lata (14 oz) de leche condensada 6 huevos 6 ramekins AZÚCAR CARAMELIZADO 1/2 taza de azúcar granulada hojas de menta - guarnición opcional 1. Reserve unas 4-5 fresas frescas cortadas en cubitos para decorar.

2. Caliente el horno a 350 grados F. Coloque un sartén o cacerola pesada a fuego medio durante 30 segundos. Agrege 1/2 taza de azúcar granulada. Con el dorso de una cuchara de madera, mantenga el azúcar en movimiento constante en el sartén hasta que el azúcar se derrita por completo y tenga un rico color marrón medio.( caramelizado). Vierta azúcar caramelizada en cada uno de los moldes. Dejar de lado

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3. Lavar las fresas y quitarles el tallo. Coloque las fresas, los huevos, el azucar y la leche condensada en un procesador de alimentos o licuadora y mezcle hasta que las fresas estén picadas y todos los ingredientes estén bien mezclados. Sirva la mezcla de fresas en cada molde. Cubre cada molde con papel de aluminio.

6. Una vez que esté frío, colóquelo en el refrigerador para que se enfríe. Cuando esté listo para servir, pase un cuchillo de cocina por la parte exterior de cada molde para aflojar el flan. Luego, coloque el plato para servir encima de cada uno y dele la vuelta. Puede ser necesario golpear el molde para hacer que el flan caiga sobre el plato. Adorne con fresas frescas y menta.

Día de San Valentín en México It is about Love and Friendship WILLIAM MOISES - BUSINESS DEVELOPMENT MANAGER – HISPANIC

El Día del Amor y la Amistad Since pre-Columbian times, Mexicans regard friendship very highly, considering it a precious gift of life. Nowadays in Mexico, as in the rest of the world, we celebrate on February 14 El Día de San Valentín popularly named El Día Del Amor y la Amistad- the day of love and friendship.

All over town there are balloon vendors offering their colorful heart shaped declarations of love, for most of them have written on them “Te Amo” -I love you“Para mi amor”-for my love, or “Felicidades” -congratulations. Delicious chocolates, as well as flowers, especially red roses, and greeting cards are also sold in every store.

made weeks before.

Couples of all ages go out for dinner on this special date.

As you can see, El Día del Amor y la Amistad is commemorated in Mexico in a way very similar to the manner in which the rest of the world celebrates, but surely, friendship and marriage had different expressions in pre-Columbian times.

Let us explore how an Aztec wedding was performed.

If in Mexico, don’t even try to go to a restaurant without a reservation 21

An Aztec Wedding Aztec society was very structured and established rules that regulated almost all aspects of life. Regarding marriage, a young Aztec boy was able to get married only after he reached the age of 20. Most of them got married between the ages of 20 and 22.

Marriage was arranged between families, which meant that the young couple had little say in the matter, as it was in most ancient societies.

Of course there were some exceptions, and sometimes a young couple fell in love, and with the authorization of both families got married. The first requirement to fulfill, in order to celebrate the matrimony, was that the young man had to complete his education and obtain permission from his teachers to leave school.

His family would have to offer a banquet for the teachers, in which they would ask for the necessary permission. They would have to prepare many dishes for this occasion including tamales and cacao or chocolate.

Afterwards, the old relatives of the groom, his father and the men of the neighborhood spoke to the educators while showing them an ax “that symbolizes the desire of this young man to cut the ties that bind him to you, since he wants in his heart to get married; take this ax and permit our son to be liberated.”

The teachers proceeded to accept the ax as a symbol of their consent and after delivering a sermon in which they admonished the young man to always obey the gods, to be honorable, to be a good provider for his wife and family and a brave warrior when at war, they left the house. ¡Obviously without any hard feelings!

The Young Bride The parents of the groom carefully selected the bride for their son, requesting the advice of the most respected fortunetellers. The wizards would study the signs under which each of the chosen girls was born, and then suggest the ideal bride for him.

A couple of old women from the neighborhood called cihuatlanque, requested on behalf of the groom’s parents permission from the girl’s family for the marriage to take place. Traditionally the first time they visited the family, the parents denied their consent. On the second visit, a couple of days later, and after a family council, their authorization was granted. Once again they feasted for several days, happy to have the two families joined by their children’s wedding.

The date for the ceremony was selected, once again by the fortunetellers, so the couple would have the best possible future together!

The Wedding Ceremony On that special date, selected with so much love and faith in the promising future, the wedding was celebrated at night at the groom’s home. On that day, but in the afternoon, the bride participated in a ritual bath, washed her hair. Then she had her arms and legs decorated with red feathers, and her face was painted with a yellow pigment.

The boy’s family arrived and after telling her that they were very happy to have her be a part of their family, and showering her with presents, they all guided the girl to her new home. They walked through the streets, carrying torches, and singing all the way.

When they arrived, the girl was handed an incensory. The boy welcomed his bride at the door holding another incense burner. They exchanged this incense as a symbol of respect to one another.

They entered singing and dancing to their new home, where the old women, the cihuatlanque, would tie their blouses together.

Then they were formally declared man and wife, and of course, another bountiful feast was given to celebrate such a fortunate event.

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4. Place each ramekin into a large open, ovenproof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. In Spanish, a “water bath” is called a “baño Maria.”

5. Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.

Strawberry Flan INGREDIENTS 1 pint fresh, ripe strawberries 3/4 cup granulated sugar 1 can (14 oz) can condensed milk 6 eggs 6 ramekins

6. Once it is cool, place in refrigerator to chill.

When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate.

Garnish with fresh strawberries and mint.

CARAMELIZED SUGAR TOPPING 1/2 cup granulated Sugar mint leaves - optional garnish 1. Reserve about 4-5 diced fresh strawberries for garnish.

2. Heat the oven to 350 degrees F. put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup granulated sugar. With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized). Pour caramelized sugar into each of the ramekins. Set aside.

3. Wash the strawberries and remove the stem. Place the strawberries, sugar, eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.

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R O A S T E R S

E X C H A N G E®

C A P P U C C I N O

M I X E S

The Timeless Tradition of Great Coffee

Philosophy Introducing a line extension to our Roasters Exchange® brand with Roasters Exchange® Cappuccino Mixes in Original and French Vanilla flavors. Just add water to these dry instant mixes to enjoy rich, delicious coffee shop‑style cappuccino flavors with distinct coffee notes and creamy, frothy textures. Select from the classic Original Cappuccino flavor or the smooth, sweet French Vanilla Cappuccino mix.

Roasters Exchange® Cappuccino Mixes are bulk mixes designed for automatic dispensers and can also be mixed on a per cup basis, giving operators the ability to prepare a crafted beverage with little preparation, skill training and low labor. Create diverse menu offerings and serve Roasters Exchange® Cappuccino Mixes hot or cold across all day parts in an expedited manner.

Ideal for use in coffee shops, restaurants, colleges and universities, golf courses and concessions. Roasters Exchange® Cappuccino Mixes come packed in 6/2‑lb. bags per case for easy storage and has a 2‑year shelf life. Take advantage of this convenient way to provide instant comfort with Roasters Exchange® Cappuccino Mixes without extra expensive equipment or training.

Applications • Coffee Shops and Cafes • Restaurants • Cafeterias • Catering • Concessions • Convenience Stores Serving suggestion

Products Item#

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Brand

Description

Pack

Size

626067

Roasters Exchange

French Vanilla Cappuccino Mix

6

2 LB

626070

Roasters Exchange

Original Cappuccio Mix

6

2 LB

coffee history JACK ESTES - BUSINESS DEVELOPMENT MANAGER – BEVERAGE AND CHEMICALS

Did you ever wonder where your morning go juice came from? A brief history tells us that coffee or “coffea” beans were discovered by Ethiopian goat herders around the 15th century. While tending the flocks they noticed goats eating the berries from nearby bushes. They observed the animals had much more energy after consuming the berries and would stay awake through the night. Later the herders made a tea from the berries for their own consumption and thus our beloved cup of Joe was born.

In the 1600’s local clergy in Venice called the beverage the “bitter invention of Satan”. Pope Clement VIII decided to try the drink himself.

He liked the beverage so much he gave it Papal approval and the coffee trade was born. Coffee houses and cafes began to spring up throughout Europe and the Middle East.

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Raspberry White Chocolate Mocha

Another variation on the fruit and chocolate with coffee theme, to make a raspberry white chocolate mocha, simmer one cup of milk in a saucepan, stir in a quarter cup of white chocolate morsels until melted, then pour into a cup and stir in half a cup of coffee and a tablespoon of raspberry spirits (Chambord). Add whipped cream and Valentine’s themed sprinkles to present this treat to your special someone.

Today coffee is grown in over 50 countries around the world. Primarily grown in mountainous regions around the equator, there are two main types of beans (called cherries). Arabica beans which produce the wonderful aroma and flavors are grown at higher elevations and tend to be more costly. Robusta beans, grown at lower elevations typically produce a more “bitter” flavor and are used more as extenders to adjust cost. By blending beans and adjusting drying and roasting processes, different flavor profiles are produced.

Our Roasters Exchange program presents several flavor profiles to satisfy the most discerning taste.

Whether it is the dark robust full-bodied flavor of our Winter Blend, the rich, medium-bodied complex flavor of 100% Columbian, or the mild Breakfast Blend, you will be delighted. So this Valentine’s Day, cozy up around the fire with your significant other and enjoy a cup of warm and delicious. Don’t forget the candy. How about a little warm and fuzzy.

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TAKE HER OUT FOR TAKE OUT

KRISTINA MCSPADDEN - BUSINESS DEVELOPMENT MANAGER – NON-FOODS

Valentine’s Day - the day of love. It’s true that Valentines Day is the busiest day of the year, second only to Mother’s Day. While there are still many reasons consumers will celebrate Valentine’s Day at a restaurant (a night out, the mood to splurge), you must be offering carry out to those who choose to avoid the chaos of the V-Day. You may be asking yourself how to prepare and how can the Performance Food Team help you?

CATER TO EVERYONE! There is a good chance that many patrons, especially this year, would rather eat in the comfort of their home. With that being said, you can bet they are going to want to treat themselves to some fantastic food, as well as takeout from you! Don’t miss out on that.

You will be catering to couples, singles and friends by providing offsite dining options this year.

Be prepared for the surge in takeout and delivery requests.

Spend time on the menu selection you are offering and upgrade your packaging. You want the meal to arrive just as though it left your kitchen on a plate.

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Did you know that customers who place an online order with a restaurant will visit that restaurant 67% more frequently than those who don’t?

Packaging plays a vital role in return take out customers.

It’s time to elevate your offsite dining.

Let’s prepare for that surge in take out orders by making sure you have the following: TAKEOUT STAGING AREA If you haven’t already, set up a separate area in the back of the house marked reserved for processing takeout orders only.

You should make sure this area has everything you need for takeout purchases - packaging, utensils (heavy duty options), condiments, POS monitors, sanitizer, gloves, etc. This space will keep your carry out orders as organized as possible on this busy night, and in general.

PACKAGING IS VITALLY IMPORTANT Packaging is KEY for satisfying customers with their to-go orders. You might not want to hear this, but 30% of delivery drivers have admitted to snacking on your food. YIKES! We offer a robust line of takeout solutions, including tamper-

evident labels and bags to stop the sampling of food before it gets to the destination. It’s also important to keep in mind how food transfers. Put thought into your menu so food choices can be delivered safely and check out our sturdy containers to prevent leaking. Plus, we offer packaging that allows reheating as well as removable lids. Sturdy packaging is the key to success with takeout. You want a memorable experience for your customers on such an important night so let’s not let leaky, soggy food ruin it for them. Your Performance Food Team is here to help find those perfect solutions for you and your customers. We have specialists in all aspects of your business, from Center of the Plate, Italian, seafood and packaging, to assist you in any way.

HINGED TAKE-OUT CONTAINERS WITH BREAK-AWAY FEATURE TM

Table Ready Dining On-The-Go

Sabert Hot Collection

®

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3501 Old Oakwood Rd, Oakwood, GA 30566 | 770.532.7779 | www.performancefoodservice.com