The Performance Table Holiday Guide 2020

AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION

Holiday Guide 2020

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contents

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Editorial Introduction from Exclusive Brands Manager Meghan Padgett

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Holiday Greetings A Holiday Welcome from Performance Foodservice’s President

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An Introduction to Performance Foodservice’s Exclusive Brands

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Home for the Holidays with Executive Chef Tony Schmidt

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Allegiance Pork Brand Profile Bryan Corsini

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To Braise or not to Braise?

Bryan Corsini

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Winter Squash Kevin Delevan

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A Holiday Fish Supper Jeff Meagher

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Feliz Navidad William Moises

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Sweet Encore Holiday Desserts Meghan Padgett

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Holiday Coffee Cocktails Jack Estes

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Welcome to the World of Ready to Use Chemicals - Jack Estes

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Catering for the Holidays Kristina McSpadden

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A New Year, A New Beginning Bryan Corsini

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New Item Features

The Performance Table A Performance Foodservice Publication Exclusive Brands Manager Meghan Padgett Vice President of Marketing Timothy Woods

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Director of Business Development & Executive Chef Tony Schmidt Designer Victoria Reed 3501 Old Oakwood Rd, Oakwood, GA 30566 770.532.7779 miltonsmktg@pfgc.com www.performancefoodservice.com

editorial

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he holiday season has arrived in Oakwood Georgia. We don’t necessarily have a drastic change in seasons, but we do see enough change in weather patterns to make it feel a bit like winter. I, for one, welcome the cooler temperatures and the chance to hibernate a little more than usual. I also like any reason to add an element of cheer, which I think we need this season more than ever.

Growing up in the south most of my favorite memories are spending time with my family, cooking in the kitchen, creating and learning family traditions, and gorging ourselves until we felt like we would pop.

While the holidays are about creating memories, they can also be about new beginnings. This year certainly is one to go down in history. Our industry was hit in a way that would have broken any other. We stood together, we became innovative and rebounded. To me that is what hospitality is at its core. We cared for those that were broken. We showed that food equals love and can bring us together as one. As we enter into our next phase, the Holiday Season, my wish is for you to be able to continue to show how resilient this industry is.

We thank you for your partnership and look forward to what next year brings. From our family to yours, Happy Holidays and Feliz Navidad!

MEGHAN PADGETT Exclusive Brands Manager

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Happy Holidays!

A warm holiday welcome from Performance Foodservice - Atlanta’s President Mike Morell As we approach the holidays it’s hard to gauge how and what to expect in our industry. The average American families spending habits are significantly different. They’re more prudent with their dollar, more likely to seek top value, and most importantly, less likely to tolerate inconsistencies. During Covid 19 Americans have adopted frugality and reconnecting to traditional values. With an eroded sense of trust in institutions, values like community and quality have replaced mindless consumption. In the foodservice industry, this means your customer is more conscious of their spending and less tolerant when their order is sub-par.

So how can we help you deliver consistency in this critical time and maintain the importance of foodservice? Performance Foodservice Atlanta has committed to focus on bringing quality to our operators day in and day out. Due to this commitment, Performance Foodservice Exclusive Brands have partnered with the industry’s best to ensure we are able to offer quality, consistency, savings, and variety. This allows us to have an open and honest conversation about food sourcing, ingredients, nutrition facts, allergens and environmental impact. By using our exclusive brand of products you are able to customize and go beyond your everyday product and ingredient needs to stand out.

I invite you and encourage you to take a deeper look into our family of brands. I am sure you will be pleasantly surprised at what you find.

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MIKE MORRELL President

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AN INTRODUCTION TO PERFORMANCE FOODSERVICE’S EXCLUSIVE BRANDS “I am a firm believer that my customers success begins with quality ingredients. I always am looking for ways that I can help them grow their business not only in a monetary gain but also through bringing innovative items to their attention. We offer thousands of products that cover everything from condiments to fresh caught fish. I know by presenting our brands not only am I giving them an additional reason to partner with us but I am presenting added value, quality, and flavor.” Nathan Woodson - Performance Foodservice Area Manager

Allegiance is the highest-level pork on the market, featuring the best cuts from hogs raised to exacting specifications.

Asian Pride is our portfolio of authentic Asian foods including rice, noodles, sauces, prepared frozen entrees, appetizers, and more.

Assoluti has all the necessities for pizza and Italian restaurants with consistent quality.

Choose from flours, tomatoes, cheeses and more.

Bacio is our carefully crafted cheese from premium ingredients for delicious taste, exceptional melt, superb stretch, and quality.

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Bay Winds is our top tiered seafood brand featuring all natural, premium seafood sourced from prime, sustainable areas of the globe.

Braveheart promises premium quality, a commitment to consistent flavor, and guaranteed product excellence.

Brilliance Premium Oils produce crisp, golden brown, full flavored foods while offering high performance fry life.

Contigo is our exclusive branded portfolio of Latin foods sourced for authentic taste and flavor.

Delectables are great tasting, high quality tabletop products with value prices and an attractive streamlined design for your dining room.

Empires Treasure boasts an expansive offering of seafood products, including breaded and battered options.

Entice branded hors d’oeuvres and appetizers were designed with options for every style and budget.

FarmSmart® is about getting back to basics: focusing on the well-being of farmers and animals, and the land where they live.

Favoloso a Midwest original with a signature bite, Favoloso® offers a rich, buttery flavor, extremely creamy melt and great stretch.

First Mark® is the essential brand in non-food and chemical products.

Guest House® teas feature an impressive collection of tasteful teas, attractively packaged for the front of the house.

Heritage Ovens® features a broad array of bread and dessert selections for breakfast, lunch, and dinner.

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Luigi for customers who want value and consistency, Luigi® is a line of kitchen staples that satisfy every time.

Magellan is a must for any pantry, Magellan® products are packed to high standards and offer consistency as well as value.

Nature’s Best Dairy is our high quality dairy products like milk, butter, cream, cheese, eggs, and more—all sourced from dairy farms across America.

Northland Star is our complete line of consistent, high quality cheeses that covers multiple cheese varieties, cut styles, and flavor options.

Peak Fresh Produce means premium. Only the most consistent, top quality fruits and vegetables are selected for this exclusive brand.

Named for its founder, Louis G. Piancone, this selection of premium Italian products is sourced from Italy and around the globe, to meet your exacting specifications.

Ridgecrest is our exclusive center-of-the-plate solutions provides discerning chefs with the highest levels of quality and consistency.

Roasters Exchange® offers a full line of premium, popular, and decaffeinated coffees in mild, medium, and dark varieties.

Our Roma® brands offer high-quality products made and sourced in an authentic Italian style.

Silver Source is ideal for customers who need value-priced products that meet the basics of customer satisfaction.

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Surety Beef® is built on the most robust, comprehensive farm-to-fork quality assurance program.

Sweet Encore® is packed with dessert options for any sweet tooth and budget.

The Fresh Catch always 100% fresh, never frozen, The Fresh Catch™ offers a variety of in-season fin fish and shellfish.

Ultimelt is great for Nachos, dips, grits…no matter what your signature cheesy recipe is, start with quality cheese to achieve the smoothest melt.

Ultimo! features almost everything a pizza operator needs to run a delicious operation.

Vai Fresco™ provides frozen, fully topped, ready-to-bake pizza. Just bake and serve for the best tasting, freshest flavored pizza on the go.

Village Garden® offers a complete line of distinctive and delicious dressings.

West Creek is for quality, consistency, and value, choose West Creek® for all your kitchen staples.

World Dock offers a variety of popular and versatile species such as shrimp, sea and bay scallops, flounder, pangasius, and tilapia.

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Home for the Holidays Fun Ways to get Kids in the Kitchen

TONY SCHMIDT - DIRECTOR OF BUSINESS DEVELOPMENT & EXECUTIVE CHEF

There is nothing I enjoy better than the holidays and creating family traditions. For several years, my family has created a couple new and fun traditions. My 9 year old daughter Harper loves both of these as she gets to have fun and get in the kitchen with me. For our Thanksgiving, we make Gyoza with dipping sauce and for Christmas, we make meatballs and Sunday Gravy (Red Sauce). This has her excited all year and has introduced her to flavors that I never thought she would try. In this edition, you will find the recipes needed to have some fun in the kitchen with the family! These would also make great kits for you to sell to your customers for some holiday break fun.

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Holiday Meatballs

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Sunday Gravy (Red Sauce)

INGREDIENTS • 6LB - 239320 - 5/2 LB - CATELLI VEAL MEATLOAF MEATBALL MIX • 1 LARGE EGG, SLIGHTLY BEATEN • 2 CUPS 238638 1/5 LB - ROMA - CHEESE PECORINO ROMANO GRATED • 1 1/3 CUP - 32728 - 1/25 LB - KIKKOMAN BREAD CRUMBS TOASTED PANKO • ¼ CUP - 283987 - 1/5 LB - PEAK - GARLIC WHL PLD DOM, MINCED • 1 CUP SWEET ONION, MINCED • 1 TSP KOSHER SALT • 1 TSP RESTAURANT GRIND BLACK PEPPER • 1 CUP - 465328 - 6/3 LB - PIANCONE CHEESE RICOTTA WM FRESH • 1 TSP DRIED OREGANO • 1 TSP DRIED BASIL • ½ CUP FRESH PARSLEY, ROUGH CHOPPED • ½ CUP 587291 - 4/1 GA - PIANCONE - OIL OLIVE EXTRA VIRGIN

INGREDIENTS • 1/4 CUP - 4/1 GA - 587291 - PIANCONE OIL OLIVE EXTRA VIRGIN • 16 - 283987 - PEAK - 1/5 LB - GARLIC CLOVES, MINCED • 3 SWEET ONIONS, MINCED • 2 CUPS - RED WINE OF CHOICE • 1 CAN - 362259 - 6 #10 CN - PIANCONE TOMATO GRND PLD IL FAMOSO • ¼ C FRESH OREGANO • ½ C FRESH PARSLEY • ½ C FRESH BASIL, TORN • 1 TSP RED PEPPER FLAKE, ADJUST AS NEEDED • 12 LINKS - 513266 - 40/4 OZ - ROMA - SAUSAGE ITAL LINK HOT ALL NAT OR 513365 - 40/4 OZ - ROMA - SAUSAGE ITAL LINK MILD ALL NA

1. Sauté the onions and garlic in olive oil until translucent. Season with salt and pepper. Allow to cool.

2. Combine all ingredients except the breadcrumbs and ¼ C Olive Oil. 3. Add the breadcrumbs gradually until the meat holds together. Season with salt and pepper 4. Take a small amount of mix and form into a patty.

Saute in olive oil to check seasoning.

5. Roll the meatballs into desired size.

6. In a saute pan, place remaining ¼ C olive oil and pan fry the meatballs until golden brown.

7. After golden, place in a 350 degree convection oven and cook until internal temperature is 165 degrees, about 20 minutes depending on size.

8. Place into Sunday Gravy and let simmer for at least 1 hour.

2. Remove sausages from pan and sauté the onions and garlic in olive oil until translucent in the same pot with the sausage renderings. Season with salt and pepper.

3. Deglaze the pan with the wine and reduce by ½

1. Sear the sausages on all sides in olive oil

4. Add the remaining ingredients, except the fresh herbs and let simmer for 1 hour.

5. Add the sausages and some meatballs and let simmer for 3 hours.

Gyoza (Japanese Dumplings)

INGREDIENTS • 1 TSP - 59809 - 10/56 OZ - ROLAND OIL SESAME PURE TFF • 2 CUP NAPA CABBAGE, CHIFFONADE • ½ CUP ONION, MINCED • 2 CLOVES GARLIC, MINCED • 1 STALK LEMONGRASS, MINCED • 2 TSP GINGER, MINCED • ½ LB - 997546 - 1/10 LB - WEST CREEK - PORK GRIND 80/20 FZ TFF (CAN ALSO USE GROUND SHRIMP OR TURKEY) • 1 TBSP - 61513 - 4/1 GA - ROLAND VINEGAR RICE WINE UNSEASONED • 1 EGG • ¼ CUP CARROT, GRATED • 12 WRAPPERS - 945345 - 12/1 LB - GLDNTIGR WONTON WRAPPER 3.5X3.5” FZ • WATER • SALT AND PEPPER

Dipping Sauce

INGREDIENTS • 1 CUP SOY SAUCE • 2 TBSP RICE VINNEGAR • 1 TBSP FISH SAUCE • 1 TSP SAMBAL CHILE SAUCE • 1 TSP SESAME OIL 1. Combine all ingredients

1. Saute the vegetables in sesame oil until the cabbage is limp. Season with salt and pepper 2. When cooled add to the pork and remaining ingredients 3. To make the dumplings, add 1 teaspoon filling to each wrapper. Using a pastry brush, brush the outside of each wrapper (this will act as the glue).

Fold over to make a triangle and then push down so you have a flat bottom. If you’re very adventurous, search the internet to find ways to make different edges.

4. In a saute pan with a tight fitting lid, place 2 teaspoons of olive oil and bring to a medium high heat. Place the dumplings in and allow the bottoms to sear.

5. When seared add 1 cup water (be careful here as it will pop). Immediately cover and steam for 8-10 minutes to allow the pork to cook.

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a hog above the rest!

BRYAN CORSINI - BUSINESS DEVELOPMENT MANAGER – Italian & center of the plate

This tradition isn’t just found on the tables inside homes - many restaurants in the south serve their take on a traditional southern New Year’s Day dinner. So, what’s on your plate for 2020? Begin the New Year with Allegiance Pork! Allegiance® is the highest-level pork on the market. Coupled with our PathProven® program, we ensure the highest quality, great marbling, fork-tender, delicious taste that you and ALL YOUR CUSTOMERS deserve.

Allegiance comes from a single-source Midwest family farm (24 farms) and a single-source packer. It features the best cuts from hogs raised to exacting specifications. With the high standards we enforce, our pork is unmatchable.

Taste the rich, juicy flavor for yourself.

THE BEST HOGS Allegiance comes from the top 20 percent of hogs available in the United States. The hogs raised for Allegiance are bred from Duroc males, which are known for exceptional pork quality, outstanding growth, impressive muscle and unmatched tenderness, and Yorkshire/ Laundrace females, which are known for large litters, excellent temperament and very good growth. The hogs are born on a single-source Midwest family farm with 24 locations, so every carcass is traceable from start to finish.

SUPERIOR MARBLING, FLAVOR, TENDERNESS Allegiance hogs are fed on a local-farmergrown corn diet, which contributes to the beautiful marbling that produces superior flavor, juiciness and tenderness. Products for the Allegiance brand are hand-selected based on color and marbling.

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PATHPROVEN We ensure 100 percent all-natural product consistency through our pioneering PathProven program, which enforces exacting specifications to ensure premium quality. As part of this program, we also conduct annual third-party animal welfare audits to confirm all best practices are being followed.

CONSISTENT Allegiance pork is processed in a single-source state-of-the-art facility by skilled craftsmen who focus on precision and consistency. We enforce a 1/8-inch maximum trim to ensure operators get the most for their money.

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TO BRAISE OR NOT TO BRAISE?

BRYAN CORSINI - BUSINESS DEVELOPMENT MANAGER – Italian & center of the plate

WHAT IS THE DIFFERENCE BETWEEN BRAISING AND STEWING?

Both techniques are very similar cooking methods, but the primary difference between a braise and a stew is whether the protein is completely submerged in liquid. Braising usually uses whole, larger cuts of meat and the least amount of added liquid, while stews require food to be cut into uniform pieces and completely submerged in liquid. Sometimes these terms can be used interchangeably in the kitchen, but it’s helpful to know the technicalities.

If you’re making a larger pot roast, short ribs, or even a big batch of root vegetables, a braise may be the way to go. But when what you’re cooking features a rich broth or gravy that’s just as important as the main ingredient, you should use stewing as a technique.

Good food doesn’t always take time, but that longcooking pot in the oven can be well worth it for the flavor dividends you’ll reap. Turn to our recipes for stews and braises—like chicken cacciatore, braised lamb shoulder, and osso buco—when you want a super-satisfying, deeply flavorful, stick-to-your-ribs kind of meal.

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BRAISING

A combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added.

How to Take a Tough Cut of Meat and Make It Tender: Braising means cooking something in a small amount of liquid. Usually braising involves large cuts of meat, but chicken legs, lamb shanks, and oxtails are also braise-able. Basically, anything that will benefit from long, slow cooking can benefit from braising. And if you have the option of getting bone-in meat, you should: It will impart better flavor to the braising liquid and sauce. When it comes to short ribs, the browner the better. The first step to a successful braise is to brown the meat.

STEWING

A close relative to braising, making a phenomenal stew is effortless, economical, and versatile. This low and slow cooking method is the key to elegant and nutritious recipes from all over the world; let’s find out what makes a good stew.

The ultimate one-pot meal made for thousands of years, a stew is, quite literally, what you put in it. There’s no better way to render tough, close to the shank cuts of meat tender and delicious than cooking them with a melée of vegetables, aromatics, and broth over the course of an afternoon. Beans, vegetables, and seafood can all benefit from this technique. A good stew makes the chef a hero, because every bite is better than the next.

OPERATOR BENEFITS AT THE HOLIDAYS Now that we know what these methods are and how they are executed, the question is WHY would an operator benefit from these types of foods and preparation techniques at the holidays?

1. Cheaper cuts of meat can be used to increase profit margin and return to the operator 2. Great results can be achieved with a more limited skill set from the labor pool 3. You can create a variety of meal presentations and uses that can be executed for one preparation 4. The finished product can be served through out the time of service with little effort, labor or time in plating and delivery.

ORDER GUIDE PFS ITEM #281542 - 10/12-16O - CATELLI - VEAL RIB SHORT OSSO BUCO PFS ITEM #544734 - 10/1 LB - PIANEPIC - VEAL HINDSHANK OSSO BUCO 2.5 PFS ITEM #110033 - 12/4.25AV - BRAVEHEART BEEF RIB SHORT PLATE B/I CH

PFS ITEM #353441 - 24/20 OZ - CATELLI LAMB HIND SHANK 14-20 OZ FZ PFS ITEM #547230 - 2/4 CT - CATELLI - LAMB

HIND SHANK 16-20 OZ DLX

PFS ITEM #907421 - 8/1.5 AV - CATELLI - VEAL HIND SHANK OSSO BUCO 3” PFS ITEM #245868 - 2/5 LB - CATELLI - LAMB HINDSHANK OSSO BUCO 1” PFS ITEM #293918 - 2/5 LB - CATELLI - LAMB HINDSHANK OSSO BUCO 2” F PFS ITEM #544734 - 10/1 LB - PIANEPIC - VEAL

HINDSHANK OSSO BUCO 2.5

PFS ITEM #547530 - 1/14 LB - WEST CREEK -

PORK LEG HINDSHANK OSSO BUCO

PFS ITEM #549566 - 8/1.75LB - PIANEPIC LAMB HINDSHANK B/I DOM FZ PFS ITEM #954924 - 6/32 OZ - CATELLI - VEAL

HINDSHANK VOLCANO

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THE PERFORMANCE COOKBOOK shanks; add more oil to Dutch oven at any point if it becomes too dry.

2. Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.

Veal Osso Bucco

INGREDIENTS 6 – 1 to 1 ½ in thick pieces of osso buco/veal shanks Kosher Salt Fresh Ground Pepper 1.5 cups all-purpose flour ½ cup extra virgin olive oil 1 tablespoon unsalted butter 1 yellow onion, chopped 2 carrots, chopped 1 celery rib, chopped 1.5 cups dry white wine 1 cup chicken stock 2 pounds peeled whole tomatoes, seeded, drained and crushed by hand 3 fresh sprigs of Thyme 1 bay leaf Gremolada 2 tablespoons chopped parsley Zest of 1 lemon 6 cloves of garlic, chopped 1. Add flour to a shallow bowl. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Working in batches, lightly dredge shanks all over in flour, shaking off excess, and add to Dutch oven; be careful not to over-crown the shanks. Cook shanks, turning occasionally, until lightly browned on both sides, about 4 minutes per side; lower heat as necessary at any point to prevent scorching. Transfer browned shanks to a platter and repeat with remaining

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3. Add wine, stock, and tomatoes to Dutch oven, along with veal shanks and any accumulated juices. Try to arrange the shanks in as even a layer as possible (a little overlap is okay to make them fit). The liquid should nearly but not totally cover the shanks; if it doesn’t, add more stock or water until it does. Add thyme and bay leaf. Bring to a simmer.

4. Prepare a parchment paper lid following these instructions. Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.

Gremolada 1. In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.

2. Remove parchment paper lid from shanks and continue cooking until they are fork-tender, about 1 hour longer. If the pot becomes too dry, add more stock or water as needed to keep it moist; evaporation and reduction are good, but the pot shouldn’t go dry. Feel free to move the shanks around so that any that are submerged can be exposed to the oven air. During the last 20 minutes of cooking, stir in 1 to 2 teaspoons gremolada, depending on how strong you want the lemon and garlic flavor to be.

3. Carefully transfer shanks to a platter.

(Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust

the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.

4. Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolada at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones

Braised Shortrib

INGREDIENTS Marinade 2 cups celery (large dice) 2 cups carrots (peeled and large dice) 2 1/2cups onion (large dice) 1 fresno chile (quartered) 3 cloves garlic (peeled and smashed) 12 sprigs thyme 2 sprigs rosemary 2 bay leaves 1 tablespoon whole coriander 1 bottle dry red wine 6 pounds veal short ribs on the bone Braise 4 tablespoons olive oil (divided) 1 cup flour (for dredging) 2-4tablespoons tomato paste 8 cups chicken stock Flaky sea salt

Gemolada 1/2cup parsley (chopped) 1 tablespoon lemon (zested) 1 teaspoon lemon juice 2 cloves garlic (minced) 1/4teaspoon salt 2 tablespoons olive oil Marinade In a large bowl or bin add the celery, carrots, onions, Fresno chile, garlic, thyme, rosemary, bay leaves, black peppercorns, coriander, and red wine. Add the ribs and submerge in liquid and refrigerate overnight.

The next day, remove the ribs from the marinade and pat dry. Strain the aromatics from the liquid, reserving the wine and aromatics separately.

Braise Preheat the oven to 325°F. In a large Dutch oven add 2 tablespoons olive oil and heat over medium-high heat. Season the flour and ribs with Kosher salt and freshly ground black pepper. Dredge the ribs in the flour, shaking off any excess. Add half of the short ribs to the pan and sear on all sides until browned, 3-4 minutes per side. Remove the ribs to a plate.

Repeat with remaining oil and ribs.

Pour off excess fat from the Dutch oven and place over medium heat. Add the strained aromatics to the pan, season with Kosher salt and cook until softened about 5 minutes. Add the tomato paste and cook, stirring about 2 minutes. Add the reserved wine, bring to a boil and reduce by half, about 30 minutes. Add the chicken stock and short ribs, cover and place in the oven for 2-3 hours or until the meat is very tender. Remove from the oven, separate the meat from the bones, discarding the bones. Serve the ribs on a platter, spooning the sauce over the top.

Sprinkle with sea salt and garnish with gremolata.

Gemolada In a medium bowl, add the chopped parsley, lemon zest, lemon juice, garlic, salt and olive oil and mix.

Allow them sit at temperature and serve with the braise.

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Squash

WINTER

KEVIN DELEVAN - Category Manager – Produce

Winter has plenty going on for sure, but fresh produce isn’t at the top of the list. We are here with good news, not every meal needs to revolve around potatoes and onions. With a little planning and creativity, it’s possible to get your fix of fresh produce all winter long.

From acorn to turban, winter squash are some of the most delicious and versatile ingredients of the season. Unlike summer squash, these are harvested in autumn when they are hard and ripe, and most varieties can be stored and enjoyed for use through the winter.

ACORN SQUASH also called Pepper Squash has distinctive ridges on the exterior and sweet, yellow to orange flesh. Usually baked with brown sugar and then cut into wedges, or halved, or scoop out the flesh and discard the shell.

BUTTERCUP SQUASH small, dark green with a bulbous top and sweet orange flesh. Seeds can be eaten as a snack food, much like pumpkin seeds. Baked, steamed, simmered, or stewed are the usual cook methods. Goes well with beef, lentils, nuts, and /or hard cheeses.

SWEET DUMPLING SQUASH usually the size of a large apple and at about 1lb apiece, this squash is shaped like a miniature pumpkin with the lobes on the rind. Usually light yellow- white exterior with mottled yellow, green, and / or orange markings.

Flesh is a bright orange color, tender, and sweet.

RED KURI SQUASH a tear shaped squash with distinctive orange exterior and creamy yellow flesh and a flavor that resembles cooked chestnuts. The skin is thin and hard, but edible after being cooked. Roasted or made into soup are the basic cooking philosophies.

kobocha coarse exterior with deep green color and a tender reddish-yellow interior flesh. The flesh is high in antioxidant beta- carotene, otherwise known as Vitamin A. Baked, Slow Cooker, or Pressure Cooker are typical cooking methods.

hubbard squash originated in South America over 4000 years ago and is a term that describes a group of squashes. The squash itself has a hard- bumpy skin that ranges from grey- blue to grey to orange, to dark or light green in color.

The interior is sweet, but somewhat grainy and is easy to cut. Baked, boiled, mashed, or pureed are typical cooking methods.

delicata squash cream colored cylinder style squash with green and yellow stripes and with a soft rind (therefore the name Delicato or Delicate). Also known as Bohemian Squash, Peanut Squash, or Sweet Potato Squash. The most common form of cooking is roasting.

butternut SQUASH

sweet, nutty taste that resembels a pumpkin’s flavor. It has a tan- yellow skin with an orange fleshy pulp along with a compartment of seeds in the blossom end. Roasted, caramelized, baked, or for soup are the usual cooking techniques.

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THE PERFORMANCE COOKBOOK SWEET POTATOES Another holiday staple is the sweet potato. It is both healthy and a natural star in such feel-good recipes. While sweet potatoes are available year-round, they grow best in the warmer months, meaning fall and winter are great seasons to harvest them, according to Utah State University.

Sweet potatoes originated in Central and South America. But archaeologists have found prehistoric remnants of sweet potato in Polynesia from about A.D. 1000 to A.D. 1100, according to radiocarbon dating. They’ve hypothesized that those ancient samples came from the western coast of South America.

Butternut Squash Soup INGREDIENTS 2 ½ cups vegetable stock 5 cloves garlic, chopped 2 carrots, peeled and chopped 2 granny smith apples, cored and chopped 4 ½ pounds butternut squash, diced 1 white onion, diced 2 sprigs fresh sage 1 teaspoon Kosher salt ½ teaspoon fresh ground black pepper ¼ teaspoon ground cinnamon 1 cup Asian Pride coconut milk 1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper and cinnamon to a dutch oven. Slowly simmer until the squash can easily be mashed with a fork.

Remove and discard the sage. Add coconut milk.

2. Use an immersion blender or add to a blender to puree the soup until smooth. Serve with choice of garnish or toppings.

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who discovered the sweet potato?

Scientists believe that sweet potato was domesticated thousands of years ago in Central America. After his first voyage to the Americas in 1492, Christopher Columbus took sweet potatoes back home to Europe.

why are sweet potatoes called sweet potatoes?

The reason for the name mix-up is because Louisiana sweet potato growers marketed their orange-fleshed as “yams” to distinguish from other states’ produce in the 1930s—and it stuck. The skin of a yam looks kind of like tree bark, while a sweet potato is more reddishbrown.

sweet potatoes vs yams Yams have some distinct characteristics that help distinguish them from sweet potatoes, mainly their size and skin. The flesh color varies from white or yellow to purple or pink in mature yams. Yams have a unique taste, too. Compared to sweet potatoes, yams are less sweet and much starchier and drier.

PEAK SWEET POTATO LINEUP • PFS ITEM #545085 - JUMBO SWEET POTATOES 40LB

Sweet Potato Mousse INGREDIENTS 4 Sweet Potatoes (already baked, cooled, and cubed) 1 ¾ cup Natures Best Heavy Cream 4 tablespoons Maple Syrup 1. Add sweet potatoes and maple syrup to a food processor. Puree until smooth.

2. Add Natures Best Heavy Cream to a bowl to whip until thick.

3. Carefully combine whipped cream and sweet potato puree until fully incorporated.

4. Enjoy with your favorite topping (Magellan walnut pieces, Magellan Coconut Flakes, chocolate, crumble)

• PFS ITEM #568670 - 90CT - SWEET POTATOES 40L • PFS ITEM #568674 - 65CT - SWEET POTATOES 40LB • PFS ITEM #569611 - 50CT - SWEET POTATOES 40LB

PERFECT PRODUCE PAIRINGS FOR THE HOLIDAY’S • PFS ITEM #855512 - PEAK - FRESH THYME • PFS ITEM #170153 - FRESH CRANBERRIES 24/12OZ • PFS ITEM #493511 - PEAK - FANCY ORANGES 138CT • PFS ITEM #953554 - FRESH BRUSSEL SPROUTS 25LB OR • PFS ITEM #497996 - SHAVED BRUSSEL SPROUTS 5/2LB. • PFS ITEM #907441 - PEAK - CELERY 30CT OR • PFS ITEM #857177 - PEAK - CELERY STICKS 2/5LB • PFS ITEM #428713 - SNIPPED GREEN BEANS 2/5LB • PFS ITEM #855531 - PEAK - FRESH ROSEMARY 1LB. • PFS ITEM #907909 - BUTTERNUT SQUASH 40LB. • PFS ITEM #956819 - YUKON GOLD POTATOES 50LB

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A HO FISH S JEFF MEAGHER - BUSINESS DEVELOPMENT MANAGER – SEAFOOD & CENTER OF THE PLATE

How about The Feast of the Seven Fishes—also known as Festa dei Sette Pesci or La Vigilia— a huge dinner that features seven courses of fish and seafood dishes, plus a classic Italian dessert. Add some festive decor and good music and you’ll have an unforgettable evening!

Every year on Christmas Eve, people celebrate the Feast of the Seven Fishes. The Italian tradition involves family gathering for a feast of seven seafood dishes, or a few different kinds of fish prepared, you guessed it, in seven different ways. Italian-American families began preparing the seven-course meal way 24

back in the early 1900s, as a way to feel close to home while celebrating the sea.

Such a feast calls for plenty of options, and we’ve got all kinds of seafood recipes that will please your guests. Whether you’re Italian through and through or simply love seafood (and holidays), use these ideas to host an unforgettable Feast of the Seven Fishes or play it out over a Holiday week of seven different seafood features each day of the week; here’s just a couple. Reach out to your Performance Foodservice Atlanta Account Manger for additional recipes.

OLIDAY SUPPER 25

THE PERFORMANCE COOKBOOK

Cioppino-Mixed Green Salad INGREDIENTS 1 cup Italian salad dressing 1 tablespoon minced fresh basil or 1 teaspoon dried basil 1/4 cup dry white wine, optional 3/4 pound peeled and deveined cooked shrimp (31-40 per pound) 2 cups lump crabmeat (about 10 ounces), drained 16 cups torn mixed salad greens 2 large tomatoes, seeded and coarsely chopped 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained 1 large red onion, thinly sliced and separated into rings 1 can (6 ounces) pitted ripe olives, drained and quartered 6 hard-boiled large eggs, quartered lengthwise Minced fresh parsley and lemon wedges, optional 1. In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine.

Refrigerate, covered, 2 hours.

2. Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.

Seabass with Olives, Capers and Roasted Tomatoes INGREDIENTS Piancone Olive Oil BayWinds Sea Bass Chilean 6 oz portions Roma Kalamata pitted olives, chopped Small onion, diced White Wine Divina Roasted Red Tomatoes, chopped Roma Nonpareil Capers Magellan Crushed Red Peppers Fresh Baby Spinach leaves Kosher Salt Fresh Ground Black Pepper 1. In a nonstick skillet heat olive oil over medium high heat. Add Sea Bass and cook until opaque in the center. Approximately 2 -2 ½ minutes per side.

Transfer fish to platter.

2. In the same skillet heat olive oil, add onion and saute for 2 minutes.

3. Add wine and cook until reduced by half. Add roasted tomatoes, olives, capers, and crushed red peppers. Cook for 3 additional minutes.

4. Add spinach until wilted. Season with salt and pepper. Spoon sauce over fish to serve.

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The journey of Bay Winds™ Chilean Sea Bass begins in the harbors of Punta Arenas in the southernmost Patagonia region of Chile. Fishing boats like the “Globalpesca” with 42 crew members are masterfully navigated past the ice floes of the stormy, harsh seas near the northern shelf of Antarctica. The Bay Winds™ Wild, Long-Line Caught, 100% All-Natural, Chilean Sea Bass are harvested during these adventurous, hundred day journeys at sea. The luxurious, Bay Winds™ Chilean Sea Bass are incredibly rich, in taste; with large, ivory white, oil-moist flakes.

RECOMMENDED ITEMS

Skillet Sea Scallops INGREDIENTS 1/2 cup dry bread crumbs 1/2 teaspoon salt 1 pound sea scallops 2 tablespoons butter 1 tablespoon olive oil 1/4 cup white wine or reduced-sodium chicken broth 2 tablespoons lemon juice 1 garlic clove, minced 1 teaspoon minced fresh parsley

1. In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.

2. In a large skillet, heat butter and oil over mediumhigh heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.

3. Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.

• 421125 - 5/ 2 LB - SHRIMP WHI 31-35 RPDT/OFF IN • 416840 - 1/10 LB - SEA BASS CHILEAN PORTN 6OZ CI • 416842 - 1/10 LB - SEA BASS CHILEAN PORTN 8OZ CI

Empires Treasure® Wild Caught Dry Sea Scallops are among the absolute favorites of seafood lovers and delicious sea scallops known for their sweet, creamy-like bite and delicate flavor.

Scallops are a great source of magnesium and potassium, which are both important for heart and brain health. They also promote blood vessel relaxation; help control blood pressure and enable better blood circulation.

RECOMMENDED ITEMS Fresh “Dry” • 537461 - 1/8 LB - SCALLOP SEA U-10 DRY USA CA • 537465 1/8 LB - SCALLOP SEA 10-20 DRY USA CA

Frozen “Dry” • 888874 - 2/5 LB - SCALLOP 10-20 DRY IQF USA • 888875 - 2/5 LB - SCALLOP U-10 DRY IQF USA • 888879 - 2/5 LB - SCALLOP 20-30 DRY IQF USA

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Feliz Navidad

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WILLIAM MOISES - BUSINESS DEVELOPMENT MANAGER – HISPANIC

hen we think of the holidays what usually comes to mind is casseroles, turkey and/or ham, gravies, and mashed potatoes.

In an American-Hispanic family the list of food goes on and on. Hispanics all over America incorporate traditional dishes from their native countries into the holidays. With bold, authentic flavors and recipes that have been in the family for generations, these are items you are sure to not want to miss.

Cubans like to serve Maduros or Plantains: brown the plantains in oil for approximately 2 minutes or until all sides are brown. Drain excess oil and serve hot. The traditional way is to serve them plain, but you can also sprinkle them with a little bit of salt for the salty sweet taste. Argentinians like to serve “Milanesa” – a simple array of breaded meats which can range from pork, to chicken, to steak.

Puerto Ricans like to serve Mofongo. Mofongo is one of the Puerto Rican delights made with fried mashed green (not ripe) plantains, mashed 28

garlic and small pieces of crunchy chicharrón. It is mashed to get a consistency that is neither too soft nor too hard so that it can form a half-sphere or molded into the shape of a bowl to stuff it with pork meat, seafood or chicken chicharrón.

Dominicans have their own way of indulging for the holidays. Bizcoho is a dessert cake that is served throughout the year but is made more popular during the holidays by adding rum. It is very airy and moist. It contains a large amount of butter, about a third of it in fact, and a large volume of air, producing a cake that virtually dissolves in your mouth. The icing, which we call “suspiro” is actually meringue. The traditional filling is made from pineapple, which gives it the faintest of tartness.

Venezuelans serve Ensalada de Gallina. Translated into chicken salad, packed with flavor and ingredients like potatoes, mayo, carrots, and chicken, this salad is sure to be a hit.

Colombians take traditional white rice to another

level with their arroz con coco. This dish is made by soaking rice in coconut milk and then adding raisins to finish. The sweetness of the rice pairs perfectly with cranberry sauce and some turkey.

Mexican food comes from a diverse blend of cultures. It is highly influenced

by European cooking. So, it’s no surprise that food is at the center of the holiday season in Mexico. While what is considered “tradition” varies by region, culture, and family, the festivities kick off on Dec. 16th, with the start of Las Posadas, which commemorates the journey of Mary and Joseph from Nazareth to Bethlehem. Buena Noche, or Christmas Eve, is the final day of Las Posadas, and is often a bigger celebration than Christmas Day for many Mexican families. A traditional family dinner is enjoyed late on Christmas Eve, and the leftovers are saved for Christmas Day. Holiday celebrations are not complete without tamales! Although they can be enjoyed year-round, they’re rather labor-intensive and time-consuming, making them an extra special treat for the holidays. There are a wide variety of fillings to choose from whether it’s pork, beef, cheese, or chicken.

The holidays are where everyone comes together to celebrate life’s greatest blessings, however, that doesn’t mean everyone celebrates it the same. With the melting pot that America is, there’s an array of cultures that bring each of their own distinct dishes to the table.

From fried plantains to chicken salad, there’s always something new to try this holiday season. Happy eating.

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“Las Posadas” are traditionally celebrated as a Christmas novena which recalls the plight of Joseph and Mary when they were unable to find lodging in Bethlehem as the birth of Jesus was at hand. “Las Posadas” signifies lodging and it was because of the decree by the Roman emperor Caesar Augusts that the Holy couple had traveled from Nazareth to Bethlehem In 1578 an Augustinian missionary, Friar Diego de Soria, introduced this novena in the church of Acolman in Mexico. He did this to combat the Aztec custom of honoring their war god Huitzilopochtli, during the time of the year that corresponded with the Christmas season. His intention was to establish a Christian devotion which would honor the Holy Child and at the same time replace the pagan rite.

This ingenious friar could not have imagined at the time that his dedicated efforts would bear fruit and expand greatly over time. Today, over four hundred years later, “Las Posadas” are not only an established religious and cultural tradition in Mexico but in many other countries.

THE HISTORY OF “LAS POSADAS”

As this celebration of “Las Posadas” has expanded, it has produced a marked fervor and enthusiasm in the participants. There is no doubt that the good Friar Diego has given the Spanish speaking world an instrument for prayer which has served well to fill the spiritual emptiness which is evident during this time of Advent.

How do “Las Posadas” fit into this current world or ours? Today’s commercialism has become a fitting substitute for the pagan rites for Huitzilopochtli. It is only by simple faith, which is honest and firm, in the humble that still believe and remember Jesus at the time when he was a weak and indefensible baby that the Holy Spirit elevates to the sublime heights attained by “Las Posadas”. Let us pray that this celebration of love ignites the hearts of the participants with love for the Baby Jesus of Bethlehem.

Las Posadas around the World For Most Hispanics, the posadas tradition begins on December 15 with a Misa de Gallo (midnight mass) every night for nine consecutive nights prior to Christmas Eve. Similarly, Puerto Rican Christmas celebrations usually begin December 10 - and last until the Epiphany (Día de los Reyes Magos) on January 6 - with impromptu Parranda (parties) hosted at different locations each night for generous helpings of Christmas coquito (a delicious variation of egg nog) and festive platters of pasteles (savory meat pastries).

In Nicaragua, La Gritería (The Shoutings), occurs on December 7 when friends and family parade in the streets to sing in praise of the Virgin Mary before visiting neighbors to share festive food, drink and gift exchanges.

BUÑUELO 3/4 cup water 3/4 cup orange juice 1 large egg 3 tablespoons sugar 3 tablespoons lard, melted, cooled 1 tablespoon dark rum 1/2 teaspoon salt 5 cups (about) all purpose flour Vegetable oil (for frying) SYRUP 1. Combine all ingredients in heavy large saucepan. Stir over medium heat until piloncillo cones dissolve, about 5 minutes. Increase heat and boil until syrup thickens enough to coat spoon thinly, about 20 minutes. Strain syrup into bowl. (Syrup can be made 2 days ahead.

Cover and refrigerate. Re warm before using.)

BUÑUELO 1. Combine 3/4 cup water, 3/4 cup juice, 1 egg, 3 tablespoons sugar, 3 tablespoons lard, 1 tablespoon rum, and 1/2 teaspoon salt in large bowl; whisk to blend well. Gradually add 5 cups flour, stirring until soft, slightly sticky dough forms. Add more flour by tablespoonfuls if dough is very sticky. Cover bowl with plastic wrap and let dough rest 1 hour.

2. Turn dough out onto lightly floured surface. Divide dough in half. Divide each half into 8 equal pieces.

Shape each piece into round ball. Roll out each piece to 6-inch round. Let dough rounds rest 15 minutes.

Buñuelo

INGREDIENTS SYRUP 4 cups water 4 cones piloncillo* (about 14 ounces), coarsely chopped 1 orange, quartered 1/2 large lime 3 cinnamon sticks 1 tablespoon aniseed

3. Pour enough vegetable oil into heavy large pot to reach depth of 1 inch. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry dough rounds, 2 at a time, until golden and puffed, turning rounds occasionally with tongs, about 2 minutes. Transfer buñuelo to paper towels to drain. Arrange buñuelo on platter. Drizzle generously with warm syrup. Serve, passing remaining syrup separately. *Mexican raw sugar shaped into hard cones. Smaller chunks are sometimes labled panocha. If neither is available, substitute an equal weight of packed dark brown sugar

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Lemon Italian Cream Cake PFS ITEM #468410

A light Italian-style cream cake featuring bright lemon mas-carpone 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.

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Sweet Encore Holiday Dessert Guide MEGHAN PADGETT - BUSINESS DEVELOPMENT MANAGER – EXCLUSIVE BRANDS

During the holidays many family memories are made in the kitchen. It doesn’t matter which holiday it is, the best memories revolve around food. In a recent survey conducted by OnePoll, the average person is already thinking about their favorite festive dessert. 63% of people have a traditional dessert that they eat year after year, and 79% say their holiday spirit would be deflated without it. We find that people are not willing to forgo food traditions but they will take help to lessen the load of the holiday stress. It’s a great time to take a look at our offerings and see just how much stress you can help take away…I am sure you will find 1, 2, 3 or more favorites below.

Sweet Encore is our full line of premium desserts that can satisfy all needs from casual to fine dining.

Sweet Encore represents all thaw and serve desserts including cheesecakes, cakes, gourmet pies, and individual sized desserts. I have listed a few of my favorites that are sure to add that extra yum and mmmmm this holiday season.

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Individual Desserts TUXEDO BOMBE PFS ITEM #609898

A rich chocolate cake base layered with milk chocolate and white chocolate mousse. Covered in handcrafted chocolate ganache drizzled with white chocolate.

PEANUT BUTTER EXPLOSION PFS ITEM #609902

A combination of fudge brownies, velvety smooth peanut butter mousse and chocolate cake topped with brownie chunks and peanut butter chips.

CHOCOLATE MARQUISE PFS ITEM #609910

Dark chocolate mousse topped with hand crafted chocolate ganache & edible gold luster.

RASPBERRY LEMON DROP PFS ITEM #609906

Yellow sponge cake is layered with lemon mousse and thick raspberry preserves. Finished with a bright lemon glaze and mini white chocolate curls.

LIL’ RED VELVET PFS ITEM #609903

Rich red velvet cake is layered with sweet cream cheese filling and finished with a dark chocolate garnish.

Gourmet Cakes

BROOKLYN BLACKOUT LAYER CAKE PFS ITEM#485656

Rich devil’s food cake layered with chocolate pudding, slicked with dark chocolate frosting, and topped with additional devil’s food crumbs.

THREE LAYER CARROT CAKE PFS ITEM #468374

Classic spice filled carrot cake layered with rich cream cheese frosting.

BANANAS FOSTER CAKE PFS ITEM #475667

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

Gourmet Pies

CAPPUCCINO MOUSSE PIE PFS ITEM #471819

Cappuccino mousse poured into a chocolate cookie crust and topped with Hershey’s ® Dark Fudge Chocolate topping.

DEEP DISH APPLE CRISP PFS ITEM #471785

Crisp Granny Smith apples that are combined with sugar and cinnamon, then finished with a buttery crumb topping.

Cheesecakes NEW YORK STYLE PFS ITEM#485668

Creamy cheesecake made with a blend of cream cheese and sour cream.

SEA SALT AND CARAMEL PFS ITEM#471818

Classic creamy New York cheesecake swirled with rich caramel, topped with a thick layer of Hershey’s® caramel topping finished with a light dusting of sea salt.

All Butter Cookies WHITE CHOCOLATE CHERRY PFS ITEM #594121

CHOCOLATE CHIP PFS ITEM #594108

OATMEAL RAISIN PFS ITEM #594109

SNICKERDOODLE PFS ITEM #594115

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Brooklyn Blackout Layer Cake PFS ITEM#485656

Rich devil’s food cake layered with chocolate pudding, slicked with dark chocolate frosting, and topped with additional devil’s food crumbs.

clIck here to vIew oUr comPlete 2020 sweet encore dessert cAtAloGUe 35

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The Timeless Tradition of Great Coffee

FOLLOW UP YOUR Holiday DESSERT With A Delicious CUP OF

JACK ESTES - BUSINESS DEVELOPMENT MANAGER – BEVERAGE AND CHEMICALS

Philosophy:

Roasters Exchange® has mastered the art of roasting great coffee.

From flavorful blends to distinctive roasts, Roasters Exchange® offers a full line of premium, traditional and decaffeinated coffees in mild, medium and dark varieties. The Roasters Exchange® line of coffees appeal to the most discerning tastes.

Roasters Exchange® coffees are available in an assortment of pack sizes and filter packs to satisfy individual operator needs.

Varieties: GOURMET PREMIUM (Gray Package) Roasters Exchange® Gourmet Premium Coffees begin with the finest quality 100% Arabica beans. These coffees are batch processed in minimum quantities for guaranteed freshness upon delivery. These gourmet coffees are available in several rich, smooth flavors: Breakfast Blend, 100% Colombian Excelso, Midnight Roast, and Winter Blend.

TRADITIONAL (Red Package) Roasters Exchange® Traditional Coffees are made from Arabica and Robusta blends. Three delicious flavors, Classic Blend, Silk Blend and Colombian Blend will appeal to a breadth of customer preferences. These coffees are perfect for casual restaurants and hotels serving breakfast menus.

DECAFFEINATED (Green Package) Roasters Exchange® offers three savory flavors of decaffeinated coffees to round out its collection of great tasting coffees: Winter Blend, Midnight Blend and Classic Blend.

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Rich Holiday Keoke This cocktail originated at Bully’s Steakhouse in San Diego, California. The owner, George Bullington, invented the drink, and the staff called it “George’s Coffee” until a Hawaiian chef suggested they use the Hawaiian version of his name, Keoke.

INGREDIENTS 1/2 ounce brandy, like Hennessy or Martell VS 1/2 ounce Kahlua 1/2 ounce crème de cacao 4 ounces hot Roasters Exchange Winter Blend coffee ITEM # 520624 Whipped cream In a warm mug or Irish coffee glass, add the brandy, Kahlua and crème de cacao. Stir to combine. Top with whipped cream. Enjoy!

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JACK ESTES - BUSINESS DEVELOPMENT MANAGER – BEVERAGE AND CHEMICALS

Welcome to the world of First Mark Ready To Use Chemicals We have you covered for all of your chemical needs before, during, and after the holidays!

ITEM # 243675 243640 ITEM # 243524 243525 243526 243519 ITEM # 243671 38

FLOOR CARE FIRST MARK ENZYMATIC FLOOR CLEANER FIRST MARK KT CLEANER QUARRY TILE FLOOR CLEANER AEROSOLS FIRST MARK FOAMING - NON AMMONIATED GLASS & MULTI-SURFACE CLEANER FIRST MARK FOAMING OVEN & GRILL CLEANER FIRST MARK STAINLESS STEEL POLISH FIRST MARK LEMON SCENTED FURNITURE POLISH RESTROOM FIRST MARK RESTROOM CLEANER WITH BLEACH

PACK 48 128 PACK 6

SIZE 2oz 2oz SIZE 19oz

6 6 6 PACK 6

20oz 16oz 19oz SIZE 1qt

CATERING FOR THE

HOL I DAYS

KRISTINA MCSPADDEN - BUSINESS DEVELOPMENT MANAGER – NON-FOODS

The Holiday Season is officially upon us! Can you believe it? We are having a hard time believing it ourselves. I think we can all agree this has been a year like no other. Now comes the hustle and the bustle of the holidays.

When I say holiday, I think family and food! A house filled with people – laughing, catching up, playing games, and eating. Beautiful, flavorful, fragrant, yummy food! Holidays can also be overwhelming and stressful. Organizing out of town arrivals and stays, and family filling the home. No matter the situation, everyone is acquainted with the one undeniable truth, everyone must eat. The only thing better than that home cooked meal is a perfectly catered meal that seems home cooked.

Our Performance Foodservice Team is here to show you catering your events does not have to take away the tradition. We like to think of ourselves as that volunteer family member that pitches in here and there.

Performance Foodservice is here to help you, not only help you with recipes and ideas but also with all your catering packaging needs. We offer a full line of catering items for you to present your customers a truly beautiful, memorable experience. From platter to plates, utensils to cups, or individual boxed meals, we have everything you need. Oh, that includes items you need for clean up such as gloves, can liners and cleaning chemicals.

Let us be your resource for that perfectly catered meal from main dish ideas, to sides, to desserts. We have what you need to package it all in a professional, yet home cooked way. Let us help you add that extra flare to your catering options.

We are also here to help with other special events such as office parties, birthday parties, banquet events – the list is endless.

You have an entire team of specialist at Performance Foodservice to help you make events more memorable.

CLICK HERE TO VIEW our catering offerings catalogue 39

A New Y A New Beg BRYAN CORSINI - BUSINESS DEVELOPMENT MANAGER – Italian & center of the plate

As we move into 2021 and leave a year of challenges and difficulties behind, there are many recipes, traditions and origin stories that we wish to return to during these times of contemplation. In this article you will find new takes on these soulful classics, but the lucky tenants remain the same.

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Year ginning 41

NEW YEAR, NEW CULINARY IDEAS GREENS Any variety here is acceptable, but most common is collard, turnip or mustard greens. The greens symbolize wealth, but some households stew the greens with tomatoes, symbolizing wealth and health.

PEAS Symbolizing coins, representing luck and promising prosperity, peas are used to make a dish seasoned with pork, ham, or sausage. Typically, black-eyed peas are used but lentils or beans can be substituted.

CORNBREAD Representing gold, eating cornbread brings with it the hope of extra spending money in the new year.

Pork - Another symbol of prosperity, eating pork is a tradition many cultures around the world believe.

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PACK 1 4 2 2 2 1 10 10 10 6 1 1 1

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50 CT

505499

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BRAND MAGELLAN BRAVEHEART CONTIGO

DESCRIPTION DRIED MISSION FIG BEEF SIRLOIN ANGUS FLAP MEAT CH CHORIZO SAUSAGE CRUMBLE FC FZ PIANCONE EPICURO PENNE RIGATE PASTA 14% ITALY PIANCONE EPICURO FUSILLI PASTA 14% ITALY MAGELLAN DATE PITTED DRIED PACKER VINYL GLOVE POWDER FREE LARGE PACKER CLEAR VINYL GLOVE POWDERLESS MEDIUM PACKER CLEAR VINYL GLOVE POWDERLESS X-LARGE HERITAGE OVENS 10” BAKED OPEN FACED PECAN PIE MAGELLAN CHERRIES BING PITTED DRIED MAGELLAN APRICOT FCY DRIED PAK-SHER CATER-AID BEVERAGE CADDY – 1 GALLON

HFA

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BLACK AND GOLD SMALL ENTRÉE CONTAINER WITH DOME LID 22 OZ BLACK AND GOLD MEDIUM ENTRÉE CONTAINER WITH DOME LID 52 OZ

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