The Performance Table October 2020

THE ESSENTIAL PERFORMANCE BRANDS NEWSLETTER

October 2020

AUTHENTIC

Oktoberfest RECIPES

German Potato Pancakes Schweinebraten Roasted Pork Shoulder The Best of The Wurst!

10 AMAZING VEGETABLES

FOR YOUR FALL MENU PLANNING

NATIONAL

HISPANIC HERITAGE MONTH1

5 contents

9

3

Welcome to the Performance Table An Introduction by Kyle Cottengim

4

Customer Spotlight The Crossing at Historic Norcross

6

Culinary Fall Trends by Executive Chef Tony Schmidt

8

The Origins of Oktoberfest Bryan Corsini

10

Art of the French Fry Charcuterie Board Meghan Padgett

11

10 Amazing Vegetables for your fall menu planning - Kevin Delevan

12

Celebrating National Seafood Month Jeff Meagher

14

Oh the Places You’ll Go: A Review of Famous Italian Dishes - Bryan Corsini

16

National Hispanic Heritage Month William Moises

18

Holiday Non-Foods Feature Kristina McSpadden

19

New Monthly Item Feature

The Performance Table A Performance Foodservice Publication Exclusive Brands Manager Meghan Padgett Vice President of Sales Kyle Cottengim Vice President of Marketing Timothy Woods Corporate Executive Chef Tony Schmidt Designer Victoria Reed

2

14

3501 Old Oakwood Rd, Oakwood, GA 30566 770.532.7779 miltonsmktg@pfgc.com www.performancefoodservice.com

Editorial Have you ever wondered, “Where can I go for ALL things NEW, EXCITING, and INNOVATIVE in Foodservice and Hospitality?” GOOD NEWS…PERFORMANCE Foodservice – Atlanta has been preparing to be the one stop shop and solutions provider for ALL your operation’s needs and we’re bringing you news and notes HOT OFF THE PRESS!

A

s we all know, the landscape of foodservice and hospitality is changing so rapidly and the demand on independent operators to create an experience that provides their guests a break from the monotony, a comfortable place to celebrate or commiserate and make memories, challenges the operator to bring the most creative culinary concoctions.

PERFORMANCE Foodservice – Atlanta has been assembling a team of experts, sourcing the highest quality ingredients, and passionately preparing to offer solutions to the questions and concerns that keep you up at night!

In this inaugural edition of The PERFORMANCE Table, you will be introduced to the aforementioned experts and creative culinary concoctions, as well as gain access to foodservice solutions that span well beyond the PERFORMANCE Foodservice case that proudly makes its way into your kitchen!

After 15 years of being part of the PERFORMANCE Foodservice family, I have learned SO much about food, cooking, hospitality, customer service, and everything in between. The one thing that continues to resonate on the daily, PEOPLE! We all know how competitive the foodservice sales and distribution industry is; when you can buy the same products from ten different companies and sales professionals, how do you determine whom you buy from? It is all about the PEOPLE…people purchase things from PEOPLE they know and trust! People also buy PRODUCTS they trust!

From a product perspective, PERFORMANCE Foodservice – Atlanta has doubled the number of items we stock and offer from 7,500 to 15,000 SKUs over the last fifteen years…many of which are EXCLUSIVE to PERFORMANCE Foodservice! Remember that PEOPLE thing - our PEOPLE are the brains behind those brands and PERFORMANCE Foodservice strives to partner with the industry’s TOP growers and manufacturers to bring the market the highest quality products at the most competitive price. These brands were built with the independent operator in mind. We are experts in the trials and tribulations, thriving verses surviving, and overall being the innovative leader in customer service. The PERFORMANCE Foodservice and ROMA Family of Brands are the backbone of our business. These brands truly provide a point of

differentiation: equity in our partnership with our customers, stability in supply chain, marketing of the suite of value-added products and our premium line of proteins, produce and EVERYTHING unmentioned. I cannot wait to see what creations you come up with!

At the end of the day, PERFORMANCE Foodservice – Atlanta has the PEOPLE and PRODUCTS to support the health, wealth, and PROFITABILITY of your business! It is as easy as contacting your PERFORMANCE Foodservice – Atlanta Area Manager today to learn more about our family of brands, or connect with Meghan Padgett, our PERFORMANCE Foodservice – Atlanta Brands Manager: Meghan Padgett Brands Manager meghan.padgett@pfgc.com Please contact Meghan to schedule your consultation today!

Thank you for the opportunity to partner with you for mutually beneficial success!

J. Kyle Cottengim Vice President of Sales

3

(PHOTO)

Customer Spotlight

The Crossing HISTORIC CHARM IN THE 21ST CENTURY The Crossing, a Historic Norcross Steak House, is family owned, operated, and known for its fine dining service nestled in the Historic Norcross Station, complete with patio seating and a robust wine & cocktail menu.

A little history on the Historic Norcross Station: on the 21st day of July 1909, a deal was struck to build a Combination Depot at Norcross in the State of Georgia. Rumor has it that it was for the sum amount $4750.00...the equivalent of $303,548.00 in today’s economy!

Having this depot back in the early 1900’s put the city of Norcross on the map; now The Crossing has made Norcross a culinary destination and home to some of the city’s highest quality food & hospitality! Eventually the depot was donated to the City of Norcross by Norfolk Southern in 1983 and a few short years later, the citizens of Norcross allowed for the building to be rezoned into a food and beverage establishment.

4

L

uis & Yanin Fernandez decided that the building should retain its original charm, functionality of serving the local community, and continue to be a hub for visitors and residents of the Atlanta area, and the world. As a matter of fact, trains still whistle by day in and day out and can be seen (and felt) inside the rustic, yet modern dining room.

The Crossing, a Performance Foodservice – Atlanta longtime customer, recently received the impressive honor of being named a top 10% restaurant in its class WORLDWIDE! Luis Fernandez has built a hospitality empire on two simple principles…QUALITY & SERVICE! In addition to the restaurant’s amazing consistency and quality, Luis stands by his products including, but not limited to Braveheart Beef®.

“I choose Braveheart because I am committed to sourcing the industry’s finest quality ingredients so I can offer my guests the best value & experience! You must begin with a premium product to be able to create a premium dining experience…in addition to Braveheart Beef®, the value added resources offered through my partnership with PERFORMANCE Foodservice have supported my growth and the vision my family had for creating a uniquely local & family oriented group of foodservice establishments.”

As stated on The Crossing website, “We are not a corporate chain…we are a family owned and operated restaurant. So, from our family to yours, we invite you to join us for a great meal and a wonderful experience.”

If you have not dined there yet, you need to add The Crossing to your next night out, along with Luis & Yanin’s other concept Mojito’s – A Cuban American Bistro which has two locations in Norcross & Peachtree Corners. mojitosbistro.squarespace.com PERFORMANCE Foodservice would like to congratulate Luis and the entire team at The Crossing for this well-deserved honor!

Please visit www.braveheartfoods.com to join our Braveheart Gold Club

5

E x e c u t i v e F e at u r e TONY SCHMIDT - Corporate Executive Chef

“Fall is a great time to try the newest foodservice trends.

I have included a few recipes that highlight everything this season has to offer.�

6

Fall Salsa The first fall favorite I would suggest testing out in your kitchen is Fall Salsa. It has all of the classic ingredients of traditional salsa but adds fall staples.

INGREDIENTS

• To taste - Chipotle Peppers – 522520 Contigo Chipoltle Peppers in Adobo • To Taste – 493485 Contigo Fire Salsa • To Taste – Salt and Pepper

• 8 Roma Tomatoes – 450775 Peak Tomato Roma • 1 Large Onion cut into large chunks – 544346 Peak Onion • 10 Garlic Cloves – 275595 Peak Garlic • 1 cup Sweet Potato – 569611 Peak Sweet Potato • ½ cup Pumpkin Puree – 71174 Seneca Pumpkin Purre

Begin by roasting the tomatoes, onions and garlic until tender with charred edges. These will be roughly pureed to become the base of the salsa. I also add roasted sweet potatoes. These are reserved to fold in at the end. We also add canned pumpkin for the recipe. Be sure it’s pure pumpkin puree and not pumpkin pie filling, which are two entirely different products. For the tomatillo and chipotle chile I opted to use the canned versions. After a few quick pulses in the food processor, fold in the roasted pumpkin cubes. Serve warm.

Pickled Brussel Sprouts

The next recipe you should take a look at is Pickled Brussels Sprouts. These are great as an appetizer, adding to a sandwich, or a skewered garnish for a spicy Bloody Mary. They are flavored with peppercorns, mustard seeds, garlic, bay leaf, and a pinch of crushed red pepper. The sprouts are made in the refrigerator, so no water bath is necessary. After four days of pickling, the Brussels sprouts turn tangy, bright, pungent, and are ready to eat.

INGREDIENTS

• 10 trimmed and halved Brussels sprouts – 19627 Packer Brussel Sprout Med

• ¾ cup water • 1 tsp Coarse Kosher Salt – 56291 Morton Kosher Salt • 10 Black Peppercorns – 264668 Roma Black & White Peppercorns •¼ tsp Yellow Mustard Seeds – 986042 McCormick Mustard Seed • 1 Sliced Garlic Clove -275595 Peak Garlic • Pinch of Crushed Red Pepper – 264698 Roma Crushed Red Pepper • 1 Bay Leaf – 883686 McCormick Whole Bay Leaves Cook 10 trimmed and halved Brussels sprouts in a large stockpot of boiling water until bright green, about 5 minutes. Drain and rinse under cold running water. Bring 3/4 cup water, 1/4 cup white vinegar, and 1 tsp. coarse kosher salt to a simmer in stockpot over medium; simmer until salt dissolves. Combine 10 black peppercorns, 1/4 tsp. yellow mustard seeds, 1 sliced garlic clove, a pinch of crushed red pepper, and 1 fresh bay leaf in a sterilized pint jar. Place Brussels sprouts in jar; add hot vinegar mixture. (You may have some leftover liquid.) Cool to room temperature. Cover with lid, and chill 4 days or up to 2 weeks before serving. Store covered in refrigerator up to 1 month.

Pistachio Butter The last item you should add to your menu this fall is Pistachio Butter. It has a funky color but tastes intensely of pistachio. This can be enjoyed on savory or sweet dishes. Try adding it to a cheese board, spreading it on toast mixing it in a smoothie or yogurt. If you heat it up you can drizzle it over vanilla gelato.

INGREDIENTS

• 16 oz Pistachios – 957479 Hillsons Shelled Pistachios • 1 tsp Coarse Kosher Salt – 56291 Morton Kosher Salt • Honey – 273152 West Creek Clover Honey Add all ingredients into a blender and blend until smooth.

7

Center of the Plate Feature The Origins of

OKT

OBER

F E S T

BRYAN CORSINI -Business Development Manager – Italian & Center of the Plate

O

ktoberfest is an annual festival in Munich, Germany, held over a two-week period and ending on the first Sunday in October.

The festival originated on October 12, 1810, in celebration of the marriage of the crown prince of Bavaria, who later became King Louis I, to Princess Therese von Sachsen-Hildburghausen. The festival concluded five days later with a horse race held in an open area that came to be called Theresienwiese (“Therese’s green”). The following year the race was combined with a state agricultural fair, and in 1818 booths serving food and drink were introduced. By the late 20th century the booths had developed into large beer halls made of plywood, with interior balconies and bandstands. Each of the Munich brewers erects one of the temporary structures, with seating capacities of some 6,000. The mayor of Munich taps the first keg to open the festival. Total beer consumption during Oktoberfest is upwards of 75,800 hectolitres (about 2 million gallons). The breweries are also represented in parades that feature beer wagons and floats along with people in folk costumes. Other entertainment includes games, amusement rides, music, and dancing. Oktoberfest draws more than six million people each year, many of them tourists. Oktoberfest begins on Saturday, September 19, and ends on Sunday, October 4, 2020.

A number of U.S. cities, particularly those with large German American populations, hold Oktoberfests modeled on the original in Munich. These popular celebrations, which feature beer and German food, are an attempt to reproduce the Bavarian sense of gemütlichkeit—cordiality.

One of these U.S. locations that enthusiastically celebrate Oktoberfest is our own Helen, GA. Formerly a logging town that was in decline, the city resurrected itself by becoming a replica of a Bavarian alpine town, in the Appalachians instead of the Alps. It has since become a destination for people all over the southeast to celebrate Oktoberfest in an authentic German setting.

8

German Potato Pancakes - Potato pancakes, or Kartoffelpuffer, are a classic German side dish and a real treat

during Oktoberfest. After the potatoes are grated, they need to be squeezed in a clean dish towel to remove all of the liquid, an important step to guarantee that signature crispy texture. Feel free to add different flavorings to the batter, and serve with applesauce and sour cream.

Schweinebraten - Schweinebraten, or roasted pork, is traditionally cooked with beer and onions. This version is made

with a richly flavored dry spice rub, making it equally delicious. The roast goes perfectly with sauerkraut, potato salad, and all of the other traditional Oktoberfest fixings

The Best of The Wurst! - Cook up some German sausages like bratwursts with onions and beer for an easy but de-

licious main dish worthy of an Oktoberfest celebration. Consider adding apples for extra seasonal flavor and serve your sausages with plenty of sauerkraut and whole-grain mustard.

Garlic-Lemon Rotisserie Chicken - Spit-roasted chicken is another traditional Bavarian food that’s popular during gatherings like Oktoberfest. (If you don’t have a rotisserie, a roast chicken is just as delicious.) This recipe calls for rubbing the chicken with fresh lemon and garlic and then sprinkling with a flavorful spice mixture. Once on the spit, the chicken cooks for about an hour and a half until it’s a deep golden color.

So, you may ask yourself, “what can I do to make more Okoberfest Money?” Well the answer is clear. Oktoberfest makes a gigantic impact on the economy . Whether it is held in Munich, Germany or Helen, Georgia, Oktoberfest has a tremendously positive effect on the Restaurant and Hospitality Industries. At Performance Foodservice, we have many ready to prepare Oktoberfest items.

294319 - 1/20 LB - PATAK - FRANKS GERMAN STYLE 5+1 FC FROZEN 255982 - 1/10 LB - PATAK - SAUSAGE POLISH SMOKED NC 4/1 6” 293322 - 1/10 LB - PATAK - BRATWURST 8/1 FROZEN 294319 - 1/20 LB - PATAK - FRANKS GERMAN STYLE 5+1 FC FROZEN 527196 - 1/20 LB - PATAK - PORK RACK C/C 6-8 BONE SMOKED 582674 - 10/1 LB - PATAK - BRATWURST 4/1 CKD FROZEN 614372 - 2/20 LB - PATAK - BOLOGNA GERMAN FROZEN 614378 - 1/10 LB - PATAK - PORK CHOP SMOKED FROZEN 614380 - 1/10 LB - PATAK - BRATWURST CHEESE FROZEN 621942 - 1/10 LB - PATAK - SAUSAGE KNOCKWURST 4/1 FC FROZEN 625949 - 1/20 LB - PATAK - CHICKEN WHL SMOKED FROZEN 910999 - 1/10 LB - PATAK - HOG CASING 100 YARD 959517 - 1/10 LB - PATAK - SAUSAGE KNOCKWURST 5/1 971830 - 6/51 OZ - READ - SALAD POTATO GERMAN 41657 - 6/3 LB - LAMBSUPR - POTATO PANCAKE MINI 1 OZ TFF 920717 - 6/3 LB - MCCAIN - PANCAKE POTATO MINI HS 59873 - 1/5 GA - SCHWARTZ - SAUERKRAUT FRESH TFF 67627 - 4/1 GA - SCHWARTZ - SAUERKRAUT FRESH 863484 - 6 #10 CN - WEST CREEK - SAUERKRAUT 863802 - 1/1 GA - SCHWARTZ - SAUERKRAUT FRESH 533920 - 1/2 10 OZ - BVRNBAKE - PRETZEL BRAUHAUS 535340 - 32/5 OZ - BVRNBAKE - PRETZEL BAVARIAN BRAUHAUS With so many choices either special order or in stock, you can offer your customer the Oktoberfest menu idea. Own your customer’s specials board with Oktoberfest ideas and products.

9

Brand Feature

Meghan Padgett - Business Development Manager – Exclusive Brands

ART OF THE FRENCH FRY

charcuterie

H

appy Fall! I think if I close my eyes and sit still for a few moments I can feel the crisp in the air, smell the firewood burning, and hear the football game on in the other room. It almost feels like a small victory to say we made it to Fall Ya’ll.

After what seems like an eternity, I think we can all take a breath and enjoy the upcoming seasons and all of the wonderful ideas, creations, and socially distant gatherings that are to come! So what better time to discuss a crazy new food trend that quite frankly I wish I came up with. Move over Cheese Boards, Fry Boards are the new foodie craze to look forward to this Fall. We all love a good cheese board and really we all love a bad cheese board, although I will argue there is hardly such a thing. This new fad takes the idea of a cheese board to a whole new level. In following the footsteps of the traditional cheese board you have a selection of different fries and potato snacks – hash browns, sweet potato fries, potato wedges, seasoned fries, and even regular salted fries.

If it falls under the French Fry category you can add it to the board. The

10

next step is to add a selection of dipping sauces – gourmet ketchups, ranch, cheese sauce… or you can get crazy and add BBQ sauce, sweet and sour sauce, or horseradish sauce If you can dream it up, it can go on the board. What a great way to make everyone happy…

Just imagine a big board of fries and sauces…dig in and taste your favorite. You can even go a bit fancy and include Asparagus fries. Again, the options are endles. Included are the PERFORMANCE Foodservice

PFS ITEM #

DESCRIPTION

PACK SIZE

197430

WEST CREEK 1/2” Crinkle Cut Skin Off XLF

6/5#

369832

WEST CREEK Waffle Cut Skin-on

6/4.5#

197438

WEST CREEK Tater Bites

6/5#

579673

WEST CREEK Cracked Pepper & Sea Salt Straight Cut 3/8”

6/5#

416703

WEST CREEK Thin Cut Sweet Potato Skin-off 5/16”x3/8”

6/2.5#

197440

WEST CREEK Wedge Skin-on Spicy Battered 8-cut

6/5#

592379

CONTIGO Western Guacamole

12/1#

555303

ASIAN PRIDE Sweet Chili

4/0.5gal

258793

PIANCONE Roasted Red Pepper & Garlic

2/1gal

885611

VILLAGE GARDEN

1/1gal

484760

WEST CREEK BBQ Jala-Mango

2/1gal

Ranch

Produce Feature

10 AMAZING VEGETABLES FOR YOUR FALL MENU PLANNING

R

oot Vegetables are veggies that grow underneath the actual base of the plant, so technically they are not the roots, but bulbous growths that the plant utilizes for storing nutrients during the colder months to be used to feed the plant.

Examples include the bulb type, such as anise (fennel) & onions, corms (short, vertical, swollen underground plant) such as celery root and water chestnuts, rhizomes (stems that grow underground) like ginger and turmeric, tap roots beets, carrots, and parsnips, tuberous roots like sweet potatoes and yucca, not to mention tubers such as potatoes and yams (but we did mention them).The bulbs, roots, and tubers gather and store nutritional water for feeding the plant and that is what makes them so impactful health wise.

Low in calories and high in antioxidants, plus a good deal of vitamins and minerals makes these items a wonderful component of a healthy diet.

One medium sweet potato has enough Vitamin A to meet your entire allowance for the day and is only 103 calories! One cup of turnips can provide the daily calcium requirements and is only 51 calories! A medium russet potato (Idaho or non- Idaho) has more than twice the potassium of a medium sized banana and is only 164 calories!

However, most root veggies are starches, which the body breaks down into glucose for energy. If you eat more starches (carbs) than the body needs, it will be stored as fat. Too many carbs at one time can spike the blood sugar.

Some root vegetables have more carbohydrates than others, but one should be able to enjoy one serving of root vegetables a day if healthy.

Variety is the spice of life after all.

Baked, boiled, mashed, or roasted with olive oil, or in casseroles or soups. Be trendy- try braising, barbecuing, or searing in the flavors. Anything goes, so use your imagination.

KEVIN DELEVAN - Category Manager – Produce

PFS ITEM #955246 - Baby Candy Stripe Beets - 24ct.

PFS ITEM #980780 - Baby Gold Beets - 24ct.

PFS ITEM #61484 - Rutabagas - 50lbs.

PFS ITEM #957215 - Red Beets - 24ct.

PFS ITEM #980778 - Red Beets - 24ct.

PFS ITEM #61458 - Parsnips - 25lb.

PFS ITEM #24476 - Turnips - 25lbs.

CLASSIC ROASTED ROOT VEGETABLES YIELD Serves 6-8 PREP 10 minutes TIME COOK 40-45 minutes TIME 3lbs Root vegetables 1 Onion, small 1/4 cup Olive oil 1 1/2 tsp Kosher salt

Ground black peper Roughly chopped 2 tbsp rosemary

1/4 tsp

teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.

3. Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons coarsely chopped rosemary leaves.

4. Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine.

Spread back out in an even layer.

Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.

1. Arrange a rack in the middle of the oven and heat the oven to 425°F. 2. Peel 3 pounds root vegetables, if desired, then cut them into rough 1-inch chunks. Cut 1 small red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4

RECIPE CREDIT: Sheela Prakash, Mediterranean Every Day

11

Seafood Feature JEFF MEAGHER - Business Development Manager – Seafood & Center of the Plate

NATIONAL SEAFOOD MONTH

A CATCH ABOVE THE REST

National Seafood Month is an annual designation observed in October. Where do we even start with this one?! People all over the world love seafood, and there are about a thousand different ways you can eat it… So really, it’s hard to get sick of. From smoked salmon to buttery lobster tails, to shrimp cocktail, to sushi… there’s a kind of seafood for just about everyone. The list goes on and on.

Humans feasting on seafood dates back long before written history. We know this because of early cave drawings. Since humans didn’t have the most efficient equipment back then, they used bird beaks and spears carved from wood and stone. Today, people in countries all over the world fish in dozens of different ways and have learned to love seafood in hundreds of different recipes. Besides being super tasty, eating fish and shellfish has major health benefits. To name a few: 1. Fish provide essential nutrients. The specifics depend on what kind of fish you’re eating, but to tell you the truth, there isn’t a kind that’s “bad” for you. They are a great natural source of vitamins and minerals such as Vitamins A, B, and D. 2. Seafood promotes heart health. It’s nutritious enough to be low in saturated fat and high in protein… but even better news for your heart, fish are rich in omega-3 fatty acids. These can drastically reduce the risk of cardiovascular events like strokes, heart attacks, or sudden cardiac arrest.

3. It’s great for your joints! Those omega-3 fatty acids are good for easing tender joints and reducing that stiffness that comes when you roll out of bed in the morning.

12

4. If you want healthy, glowing skin… add a little more fish to your diet. Eating seafood helps your skin hold its natural moisture. Your skin glows more from what it naturally produces than what you rub on it! It can also help protect against UV rays from the sun.

5. Eating fish boosts your brainpower. Studies show that seafood omega-3’s could lower the risk of Alzheimer’s Disease, and promote proper brain growth in infants and children.

6. Believe it or not, seafood can even help fight depression.

Research shows a strong correlation between omega-3’s and decreasing depression… It helps people have a more positive outlook on life!

7. If you’re pregnant, eat fish for dinner once in a while.

Experts say eating more fish has positive benefits on birth weight because it enhances fetal growth and development.

Okay, I was only going to name a few… but clearly fish have a lot to offer our bodies, and it was hard to keep the list short! It’s important to note that if you happen to be allergic to seafood, you can always take vitamins and omega-3 fatty acids in pill form, but health experts prefer you get these nutrients from food.

Celebrate National Seafood Month with promoting premium seafood options through PERFORMANCE Foodservice Atlanta. Promote customer awareness with chalk board specials and social media to support going out to your favorite restaurant, and or supporting your local Fish Monger (Seafood Shop). Here are a few great products and ideas:

The Fresh Catch® - Fresh Atlantic Salmon Our Fresh Catch Chilean Salmon are farmed but considered “Ocean-Raised™” Our farming areas, supplier and processes hold an industry reputation for premium quality and service with certifications including BAP, ISO 9001, ISO 14001. The Fresh Catch Chilean Salmon is raised and produced in a fully integrated, controlled environment from egg incubation in the hatchery to fillet and portion processing. Farmed Atlantic Salmon has among the highest Omega 3 content of all salmon. Scientific reports indicate that Omega 3 fatty acids may help reduce the risk of heart attack s and drive down LDL (bad) cholesterol. Farmed Atlantic Salmon is also a great source of protein, Vitamins A, B12 and D.

#454970 -1/ 10 LB - SALMON FILET SKIN-ON 2-3 LB #454977 - 1/ 10 LB - SALMON FILET SKIN-ON 3-4 LB Empires Treasure® Wild Caught Dry Sea Scallops are among the absolute favorite of seafood lovers known for their sweet, creamybite 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.

#537461 - 1/ 8 LB - SEA SCALLOP U-10 DRY USA CA #537465 - 1/ 8 LB - SEA SCALLOP 10-20 DRY USA CA Bay Winds® Peruvian All-Natural FarmRaised Rainbow Trout ranks just under canned pink salmon when it comes to omega-3 content and is a good source of potassium, selenium and vitamin B6 while offering more than a day’s worth of vitamin B12. When adding Peruvian All-Natural Farm-Raised Rainbow Trout on your menu; be sure to include any combination of these descriptors that will enhance the patron’s impression and can allow you to earn more profit: Peruvian Origin; Farm-Raised; Fresh Water; High in Omega-3 Fatty Acids; Mild and Buttery; Authentic; All-Natural.

#558251 - 1/ 10 LB - RAINBOW TROUT FIL 5-7 OZ FZ #558253 - 1/ 10 LB - RAINBOW TROUT FIL 7-9 OZ FZ

13

Italian Feature BRYAN CORSINI -Business Development Manager – Italian & Center of the Plate

Oh The Places You’ll Go! What are the new trends in Italian cooking? They are the OLD trends being executed in a new, and fresh way. For years many Italian restaurants felt the need to AMERICANIZE the dishes they made. Today’s culinarians are breaking that mold and serving real Italian Rustic Dishes. Breaking down the cuisine by region Let’s look at some of these regional specialties.

LOMBARDY Famous Foods: Rissotto, Osso Bucco In this northern Italian region just below Switzerland, rice and polenta are more popular than pasta, butter and lard beat out olive oil, and meat is eaten extensively.

Dotted with picturesque lakes and hills, northern Italy is regarded as a paradise for cheese lovers, and Lombardy is the birthplace of such famous cheeses as firm Gran Padano, blue-veined Gorgonzola, soft, ripe Taleggio, tangy Provolone, and creamy Robiola.

EMILIA-ROMAGNA Famous Foods: Parmigiano Reggiano, Tortellini, Bolognese Sauce, Balsamic Vinegar of Modena A vast, wealthy region located in northern Italy, Emilia-Romagna is rich in meats and super-eggy pasta.

The craft of curing meat is held in high esteem here — Italy’s best known meat product, prosciutto di Parma, is created in Emilia, as is the “king of cheeses,” Parmigiano Reggiano.

TUSCANY Famous Foods: Pecorino Cheese, Steak alla Fiorentina, Chianti Wine The ancestral home of the wealthy and influential Medici family, Tuscany produces some of Italy’s finest olive oils, sheep’s milk cheeses, and meat dishes. Bread, baked in giant, salt-free loaves, is king in this region, and locals incorporate it into numerous salads and soups, including ribollita (vegetable soup) and panzanella, a salad composed of crumbled bread, tomatoes, onions, and basil.

LAZIO Famous Foods: Bruschetta, Spaghetti alla Carbonara, Artichokes alla Roman The region of Lazio, situated on the west coast of central Italy, is famous for fresh and dried pastas, superior artichokes and zucchini, and meltingly tender porchetta (whole roast pig). In this ancient region, you can nibble on artichokes cooked in garlic and herb oil before losing yourself in a plate of bucatini all amatriciana (hollow spaghetti with tomato, onions, and bacon) or spaghetti carbonara (a creamy pasta dish with egg, cheese, and black peppercorns).

14

CAMPANIA Famous Foods: Pizza, Buffalo Mozzarella, Calzone, Limoncello Liqueur Sunny Campania is characterized by its fertile volcanic soil, which affords lush produce like San Marzano tomatoes, eggplant, peppers, salad greens, figs, and lemons. The pizza we all know and love today is a descendant of the world’s first pizzeria, which was born in Naples. When fresh mozzarella, sweet tomatoes, and a bread-loving culture combine, one delicious pie follows.

SICILY Famous Foods: Caponata, Veal Marsala The largest island in the Mediterranean Sea, Sicily is located just off the “toe” of the boot that is mainland Italy. This region is home to Mount Etna and, therefore, rich volcanic soil, which produces an abundance of lemons, blood oranges, almonds, olives, and other fruit. Meat, including lamb, pork, veal, and rabbit, is common in central Sicily, where locals claim they invented the meatball, called polpetti. Pasta is usually topped with heady, spicy tomato sauce.

In Foodservice we need to have products, both prepared and the essential raw materials to construct these types of cuisine. I have compiled an item list that may help with this: 379572 - 4/6 LB - JOSEPHS - RICE RISOTTO CLASSIC FROZEN 26372 - 1/5 LB - ROMA - CHEESE GORGONZOLA CRUMBLE 575892 - 1/7 LB - STELLA - CHEESE GORGONZOLA WHEEL DOM 600612 - 4/2.5 - LB CUCINAA - CHEESE GORGONZOLA CRUMBLES 617153 - 2/4 LB - PIANEPIC - SACCHETTI GORGONZOLA & PEAR 544734 - 10/1 LB - PIANEPIC - VEAL HINDSHANK OSSO BUCO 2.5 907421 - 8/1.5 AV - CATELLI - VEAL HIND SHANK OSSO BUCO 3” 303573 - 1/10 LB - ROMA - PASTA TORTELLINI CHEESE PRCKD 303574 - 1/10 LB - ROMA - PASTA TORTELLINI TRI-COLOR 454296 - 2/5 LB - ROMA - PASTA TORTELLINI CHEESE GRMT 454339 - 2/5 LB - ROMA - TORTELLINI TRI-COLOR CHEESE 267652 - 1/5 LB - PIANCONE - CHEESE PARMESAN SHAVED IMP 234490 - 2/16 LB - BRAVEHEART - BEEF ANGUS RIBEYE CH L/ON DN 516536 - 2/9 LB - PIANCONE - CHEESE PARMESAN REGGIANO 1/8 544727 - 2/5 LB - PIANEPIC - VEAL LEG TOP RND CAP-OFF 616861 - 2/3 LB - PIANEPIC - RAVIOLI WILD MUSHROOM PORCINI 616862 - 2/3 LB - PIANEPIC - RAVIOLI 5 CHEESE LG HEXAGON 616871 - 2/3 LB - PIANEPIC - RAVIOLI SHORT RIB BRAISED 290950 - 2/3 LB - GALBANI - CHEESE MOZZARELLA BALL OVOLINI 4 OZ 538255 - 2/3 LB - ROMA - CHEESE MOZZ CILIEGINE .3 OZ 301739 - 1/10 LB - ROMA - PROSCIUTTO RESERVE 301751 - 2/5-6 AV - ROMA - PROSCIUTTO HLVS 32591 - 1/15 LB - FIORUCCI - PROSCIUTTO DI PARMA 231774 - 2/5 LB - ROMA - MEATBALL BEEF 1 OZ FC ITALIAN FROZEN 231781 - 2/5 LB - ROMA - MEATBALL BEEF 2 OZ FC ITALIAN FROZEN 239320 - 5/2 LB - CATELLI - VEAL MEATLOAF MEATBALL MIX 296544 - 40/4 OZ - ROMA - VEAL LEG CUTLET POUNDED IND V 544746 - 40/4 OZ - PIANEPIC - VEAL CUTLET LEG POUNDED These are certainly not all the items that make great Italian Rustic cooking, but they are a great start. Keep in mind, great chefs want the finest ingredients. This means seasonal produce selections that are available to them. Remember when you own the CENTER of THE PLATE, the follow up is a natural lead into Produce, Oils, Spices, Sauces and Disposables!

15

Hispanic Feature

NATIONAL HISPANIC

HERITAGE MONTH WILLIAM MOISES - Business Development Manager – Hispanic

16

D

uring National Hispanic Heritage Month (September 15 to October 15) we recognize the contributions made and the important presence of Hispanic and Latino Americans to the United States, and celebrate the group’s heritage and culture.

The Hispanics have had a profound and positive influence on our country through their strong commitment to family, faith, hard work, and service. They have enhanced and shaped our national character with centuries-old traditions that reflect the multiethnic and multicultural customs of their community.

Hispanic Heritage Month, whose roots go back to 1968, begins each year on September 15, the anniversary of independence of five Latin American countries: Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. Mexico, Chile and Belize also celebrate their independence days during this period and Columbus Day (Día de la Raza) is October 12.

The term Hispanic or Latino, refers to Puerto Rican, South or Central American, or other Spanish culture or origin regardless of race. On the 2010 Census form, people of Spanish, Hispanic and/or Latino origin could identify themselves as Mexican, Mexican American, Chicano, Puerto Rican, Cuban, or “another Hispanic, Latino, or Spanish origin.”

Please share in this special annual tribute by learning and celebrating the generations of Hispanic Americans who have positively influenced and enriched our nation and society.

Chile & Beer Braised Brisket Brisket, a naturally tough cut, becomes meltingly tender braised in beer and chiles. Try this with corn tortillas or as a filling for enchiladas, tamales, or serve simply with rice and a green salad

Ingredients • 6 dried New Mexico, Anaheim or ancho chiles, stemmed and seeded • 1/14-ounce can diced tomatoes, preferably fire-roasted • 1 large onion, coarsely chopped • 4 cloves garlic, coarsely chopped • 1 tablespoon plus 1 teaspoon chili powder • 2 teaspoons ground cumin • 1 teaspoon salt • 1 cup Mexican lager, such as Corona or Dos Equis • 1 tablespoon canola oil • 2 pounds trimmed flat, first-cut brisket • 1/15-ounce can pinto beans, rinsed

Preparation 1. Tear chiles into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.

2. Preheat oven to 350°F. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a food processor. Process until smooth. Transfer to a large bowl and stir in beer.

3. Heat oil in a large Dutch oven over medium heat. Add brisket and brown on all sides, about 6 minute’s total. Pour the chile sauce over the meat and bring to a simmer.

4. Cover, transfer to the oven and bake for 2 hours. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.

5. Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.

RECIPE CREDIT: eatingwell.com/recipe/249641/chile-beer-braised-brisket

17

Non-Foods Feature KRISTINA MCSPADDEN -Business Development Manager – Non-Foods

As the days are getting shorter and the temperatures are cooling down, this can only mean that fall is around the corner. As we swap out our shorts and sandals for sweaters and boots, fashion isn’t the only thing that changes with the new season.

Today’s customers are expecting packaging to follow suit. Seasonal packaging allows restaurants to capitalize on the excitement of the season, integrate themselves into the lives of their customers, and differentiate from their competitors.

Turkey Bags

French Fry Scoops

This is an oven roasting bag that measures 34x25 PFS ITEM #865377 Description: Bag Clear Ovenable Roasting Case Pack 100/cs

Small Scoop - 5.5 OZ PFS ITEM #625346 Case Pack 1000/ct

Catering Packaging Another Fall trend synonymous with colorful leaves is Thanksgiving turkeys, and of course pumpkin everything. While these traditional autumn motifs are popular, this season I suggest you take a look at our rustic, eco-friendly packaging. It goes back to the basics of incorporating recycled materials and a neutral color palette. With the environment in mind, many companies have created products with recycled eco-friendly materials.

Medium Scoop - 7.5 OZ PFS ITEM #625060 Case Pack 1000/ct

Large Scoop - 9 OZ PFS ITEM #625348 Case Pack 1000/ct

As you can see Fall is an exciting time for packaging and supply. We are here to help, whether it be custom package design or choosing the right box to compliment your restaurant message.

18

320941 392838 484966 ITEM # 493547 320941 617501 392838 625060 ITEM # 484966 625346 493547 320941 ITEM # 625348 617501 392838 320941 867560 625060 484966 392838 887508 625346 493547 484966 416232 625348 617501 493547 416250 867560 625060 617501 526364 887508 625346 625060 625348 416232 615784 625346 416250 867560 615797 625348 887508 615802 526364 867560 615818 416232 615784 ITEM # 887508 615826 416250 615797 320941 416232 615831 526364 615802 392838 416250 615850 615818 615784 484966 526364 615853 615826 615797 493547 615784 615858 615831 615802 617501 615797 615859 615850 615818 625060 615802 615860 615853 615826 625346 615818 615862 615858 615831 625348 615826 615883 615859 615850 867560 615831 615896 615860 615853 887508 615850 619238

6 1 1 PACK 6 6 6 1 1000 PACK 1 1 6 PACK 1 6 1 6 4 1000 1 1 6 1 6 1 16 6 6 46 1000 6 6 1 1000 1 16 436 1 61 4 PACK 66 6 63 6 1166 6 1661 6 6663 6 6 6 3 6 6 6 1000 6 6 16666 6 1666 6 4666 6 66 20

17 oz 23 LB 15 LB SIZE 16.5OZ 17 oz 17 23 OZ LB 1SIZE CT 15 LB 1000CT 16.5OZ 17 oz SIZE 1000CT 17 OZ 23 17 LB oz LB 15 CT 15 LB 23 LB 16.5OZ 1000CT 16.5OZ 15 LB 5 LB 1000CT 17 OZ 16.5OZ 4.5 LB 5 LB 1 CT 17 OZ 170 CT 16.5OZ 1000CT 1 CT 1000CT 5 LB 21.75OZ 1000CT 4.5 5 LB 1.5 LB 1000CT 16.5OZ 18 OZ 170 CT 5 LB 18 OZ 5 LB 21.75OZ SIZE 16.5OZ 14 OZ 4.5 LB 1.5 LB 17 oz 5 LB 36 OZ 170 CT 18 23 OZ LB 4.5 LB 6 OZ 18 21.75OZ 15 OZ LB 170 CT 25 OZ OZ 14 1.5 LB 16.5OZ 21.75OZ 22 OZ 36 18 OZ OZ 17 1.5 LB 16 OZ 6 OZ 18 OZ 1 CT 18 OZ 24 OZ OZ 25 14 OZ 1000CT 18 OZ 23 OZ 22 OZ 36 OZ OZ 1000CT 14 14 OZ OZ 16 65 OZ LB 36 OZ 16 OZ 24 OZ OZ 25 16.5OZ 61 OZ LB

VEGALENE WISCONSIN COVERED WAGON BRAND BENTON LANE VEGALENE CLAIRE WISCONSIN SOUTHERN CHAMPION COVERED WAGONTRAY BRAND SOUTHERN CHAMPION BENTON LANE TRAY VEGALENE BRAND SOUTHERN CHAMPION TRAY CLAIRE WISCONSIN VEGALENE SCHREIBER SOUTHERN CHAMPION COVERED WAGONTRAY WISCONSIN BENTON LANE TRAY SOUTHERN CHAMPION BENTON LANE COVERED WAGON LUIGI SOUTHERN CHAMPION CLAIRE BENTON LANE TRAY LUIGI SCHREIBER SOUTHERN CHAMPION TRAY CLAIRE BENTON LANE TRAY ANCHOR SOUTHERN CHAMPION TRAY SOUTHERN CHAMPION SOUTHERN CHAMPION TRAY LUIGI MAGELLAN SOUTHERN CHAMPION TRAY SCHREIBER LUIGI MAGELLAN SOUTHERN CHAMPION TRAY BENTON LANE MAGELLAN ANCHOR SCHREIBER MAGELLAN LUIGILANE MAGELLAN BENTON BRAND MAGELLAN LUIGI MAGELLAN VEGALENE LUIGI MAGELLAN ANCHOR MAGELLAN WISCONSIN LUIGI MAGELLAN MAGELLAN MAGELLAN COVERED WAGON ANCHOR MAGELLAN MAGELLAN MAGELLAN BENTON LANE MAGELLAN MAGELLAN MAGELLAN MAGELLAN CLAIRE MAGELLAN MAGELLAN MAGELLAN MAGELLAN SOUTHERN CHAMPION TRAY MAGELLAN MAGELLAN MAGELLAN MAGELLAN SOUTHERN CHAMPION TRAY MAGELLAN MAGELLAN MAGELLAN MAGELLAN SOUTHERN CHAMPION TRAY MAGELLAN ROMA MAGELLAN MAGELLAN SCHREIBER MAGELLAN ROMA MAGELLAN MAGELLAN BENTON LANE MAGELLAN PIANCONE

PAN COATING BATTERY AERO TFF DAISY MILD CHEDDAR CHEESE RED WAX BACON L/O #2 FROZEN DESCRIPTION AEROSOL PAN COATING WATER PAN COATING BATTERY AEROBASED TFF DISINFECTANT SPRAY MP DAISY MILD CHEDDAR CHEESE RED WAX 7.5 BACON OZ FRY BAG SCOOP PLANE DESCRIPTION L/O #2 FROZEN FRENCH FRY PAPER SCOOP WHITE AEROSOL PAN COATING WATER BASED PAN COATING BATTERY AERO TFF DESCRIPTION FRENCH FRY PAPER SCOOP XL WHITE DISINFECTANT SPRAY MP DAISY CHEDDAR CHEESE RED WAX PANMILD COATING BATTERY AERO TFF AMERICAN YELLOW CHEESE 120 SLICES 7.5 OZ FRY BAG SCOOP PLANE BACON L/O #2 FROZEN DAISY MILD CHEDDAR CHEESE RED WAX PAN COATING SUPREME AEROSOL SOY FRENCH FRYCOATING PAPER WHITE AEROSOL PAN WATER BASED BACON L/O #2SCOOP FROZEN REGULAR CUT GRADE A FRIES 3/8" FRENCH FRY SCOOP XL DISINFECTANT SPRAY MPWHITE AEROSOL PANPAPER COATING WATER BASED REGULAR CUTBAG GRADE A FRIES 3/8" AMERICAN CHEESE 120 7.5DISINFECTANT OZ YELLOW FRY SCOOP SPRAYPLANE MP SLICES LARGEPAN ROASTER CONTAINER COMBO BLACK COATING AEROSOL SOYCLEAR FRENCH PAPER SCOOP WHITE 7.5 OZ FRY FRYSUPREME BAG SCOOP PLANE FRENCH FRY PAPER SCOOP XL WHITE REGULAR CUTPAPER GRADE A FRIES 3/8" MANGOFRY HABANERO SEASONING FRENCH SCOOP WHITE REGULAR CUT GRADE A FRIES 3/8" AMERICAN YELLOW CHEESE 120 SLICES MEDITERRANEAN STYLE OREGANO LEAVES FRENCH FRY PAPER SCOOP XL WHITE PAN COATING SUPREME AEROSOL SOYCLEAR PAPRIKA LARGE ROASTER CONTAINER COMBO AMERICAN YELLOW CHEESE 120BLACK SLICES BLK TABLE GRIND PEPPER REGULAR CUT GRADE SEASONING AAEROSOL FRIES 3/8"SOY MANGO HABANERO DESCRIPTION PAN COATING SUPREME CAYENNE PEPPER GROUND REGULAR CUT GRADE A FRIES MEDITERRANEAN OREGANO LEAVES PAN COATING BATTERY AERO3/8" TFF REGULAR CUT STYLE GRADE A FRIES 3/8" STEAK SEASONING LARGE ROASTER CONTAINER COMBO BLACK CLEAR PAPRIKA DAISY MILD CHEDDAR CHEESE REGULAR CUT GRADE A FRIESRED 3/8"WAX THYME LEAVES BLK TABLE GRIND PEPPERBLACK CLEAR MANGO HABANERO SEASONING BACON L/O #2 FROZEN LARGE ROASTER CONTAINER COMBO BBQ RUB SEASONING CAYENNE PEPPER GROUND MEDITERRANEAN STYLE OREGANO LEAVES AEROSOL PAN COATING WATER BASED MANGO HABANERO SEASONING CHICKEN RUB SEASONING STEAK SEASONING PAPRIKA DISINFECTANT SPRAY MP LEAVES MEDITERRANEAN STYLE OREGANO SESAME SEEDS THYME LEAVES GRIND PEPPER 7.5BLK OZ TABLE FRY BAG SCOOP PLANE PAPRIKA BEEF RUB SEASONING BBQ RUB SEASONING CAYENNE PEPPER GROUND FRENCH FRY PAPER SCOOP WHITE BLK TABLE GRIND PEPPER PORK RUB SEASONING CHICKEN RUB SEASONING STEAK SEASONING FRENCH FRY PAPER SCOOP XL WHITE CAYENNE PEPPER GROUND GROUND CUMIN SESAMELEAVES SEEDS THYME AMERICANSTEAK YELLOW CHEESE SEASONING 120 SLICES PAPRIKA BEEF RUB SEASONING BBQ RUB SEASONING PAN COATING SUPREME AEROSOL SOY THYME LEAVES ORGANIC ITALY PASTA SPAGHETTINI

New Exclusive Brands Items

615862 615858 615853 416232 619245 615883 615859 615858 416250 619249 615896 615860 615859 619250 526364 619238 615862 615860 619252 615784 619245 615883 615862 629731 615797 619249 615896 615883 635492 615802 619250 619238 615896 635494 615818 619252 619245 619238 617363 615826 629731 619249 619245 615831 503769 635492 619250 619249 615850 635494 634566 619252 619250 615853 617363 629731 564393 619252 615858 635492 503769 564414 629731 615859 635494 634566 608998 635492 615860 617363 609006 635494 564393 615862 503769 609023 617363 564414 615883 609025 634566 608998 503769 615896 862253 609006 564393 634566 619238 955671 609023 564414 619245 564393 477433 609025 608998 619249 564414 636861 862253 609006 619250 608998 370068 955671 609023 619252 609006 637130 477433 629731 609025 609023 636861 635492 862253 609025 370068 635494 955671 862253 637130 617363 477433 955671 636861 503769 477433

6 6 6 20 6 6 6 20 6 6 6 20 1 20 6 6 20 66 20 6 1 3 20 66 64 20 20 6 64 20 20 20 20 61 20 20 6 4 20 20 46 20 20 6 20 41 20 6 8441 6 44 10 6 20 10 464 10 20 846 10 4 10 4 6 6 10 4 4 20 27 10 8 20 4 12 10 20 8 250 6 10 20 10 2 27 10 20 10 20 12 1 10 10 250 64 10 24 27 6 20 20 12 27 250 4 12

23 OZ OZ 22 25 OZ 51 LB 14 OZ 16 OZ OZ 22 4.5 LB 1 LB 16 OZ OZ 24 16 OZ 1 LB LB 170 CT 1 23 OZ 24 OZ 1 LB LB 21.75OZ 1 14 OZ 23 OZ 450 CT 1.5 LB 1 LB 16 OZ 14 OZ 11 GA 18 OZ LB 1 LB 16 OZ 11 GA 18 OZ LB 11 LB LB 50 CT 14 OZ 450 CT 11 LB LB 36 OZ 151 GA LB 1 LB LB OZ 161 CT GA 4 LB 1 LB 25 CT OZ 50 450 50 1 CT LBCT 22 OZ 15 GA LB 50 CT 450 CT 16 OZ 14 CT 100 CT 1 GA GA 24 CT OZ 50 100 CT 1 GA 50 23CT OZ 5 CT LB 100 CT 50 CT 50 14 OZ 100 CT 45 CT 100 CT LB 16 OZ 43 OZ 100 CT 50 41 CT LB 6 OZ 100 CT 50 CT 1 LB 50 CT 21LB 100 CT LB 50 CT 11OZ 43 OZ 100 CT LB 100 CT 10 LB 6 OZ 100 CT 1 LB 100 CT 82 OZ LBCT 450 CT 100 100 CT 1 OZ 1 GA 43 OZ 100 CT 10 LB GA 61OZ 43 OZ 850 OZ CT LB 62 OZ 125OZ LB LB

MAGELLAN MAGELLAN MAGELLAN LUIGI PIANCONE ROMA MAGELLAN MAGELLAN LUIGI PIANCONE ROMA MAGELLAN MAGELLAN PIANCONE ANCHOR PIANCONE MAGELLAN MAGELLAN PIANCONE MAGELLAN PIANCONE ROMA MAGELLAN FOLD-PAK MAGELLAN PIANCONE ROMA ROMA LOUISIANA MAGELLAN PIANCONE PIANCONE ROMA LOUISIANA MAGELLAN PIANCONE PIANCONE PIANCONE GREENWARE MAGELLAN FOLD-PAK PIANCONE PIANCONE MAGELLAN CONTIGO LOUISIANA PIANCONE PIANCONE MAGELLAN LOUISIANA PIANCONE HORMEL FIREBRAISED PIANCONE MAGELLAN GREENWARE FOLD-PAK WORLD CENTRIC PIANCONE MAGELLAN LOUISIANA CONTIGO WORLD CENTRIC FOLD-PAK MAGELLAN LOUISIANA AFFEX HORMEL FIREBRAISED LOUISIANA MAGELLAN GREENWARE AFFEX LOUISIANA WORLD CENTRIC MAGELLAN CONTIGO AFFEX GREENWARE WORLD CENTRIC ROMA AFFEX HORMEL FIREBRAISED AFFEX CONTIGO ROMA DUET AFFEX WORLD CENTRIC PIANCONE HORMEL FIREBRAISED TRAVIS AFFEX WORLD CENTRIC PIANCONE WORLD CENTRIC SIMPLOT AFFEX PIANCONE WORLD CENTRIC RED GOLD DUET AFFEX PIANCONE AFFEX MENU MASTER TRAVIS AFFEX PIANCONE AFFEX TWO RIVERS SIMPLOT AFFEX FOLD-PAK AFFEX RED GOLD DUET LOUISIANA AFFEX MENU MASTER LOUISIANA TRAVIS DUET TWO RIVERS GREENWARE SIMPLOT TRAVIS RED GOLD CONTIGO SIMPLOT

PORK RUB SEASONING CHICKEN RUB SEASONING BBQCUT RUB SEASONING REGULAR GRADE A FRIESZITI 3/8" CUT ORGANIC ITALY PASTA GROUND CUMIN SESAME SEEDS CHICKEN RUB SEASONING REGULAR CUT GRADE A FRIES 3/8" ORGANIC ITALY PASTA CAPELLINI PAPRIKA BEEF RUB SEASONING SESAME SEEDS ORGANIC ITALY PASTA LINGUINE LARGE ROASTER CONTAINER COMBO BLACK CLEAR ORGANIC ITALY SPAGHETTINI PORK RUBPASTA SEASONING BEEF RUB SEASONING RIGATE ORGANIC PASTA PENNE MANGO HABANERO SEASONING CUT ORGANIC ITALY PASTA ZITI GROUND CUMIN PORK RUB SEASONING KRAFT 32 OZ CONT MEDITERRANEAN STYLE OREGANO LEAVES ORGANIC ITALY PASTA CAPELLINI PAPRIKA GROUND CUMIN HEAT WITH HONEY SWEET SAUCE PAPRIKA ORGANIC ITALY PASTA LINGUINE ORGANIC ITALY PASTA SPAGHETTINI PAPRIKA SRIRACHA PLAS SAUCE BLK TABLE GRIND PEPPER RIGATE ORGANIC PASTA PENNE CUT ORGANIC ITALY SPAGHETTINI PASTA ZITI ORGANIC ITALY PASTA 20 OZ CLEAR PLASTIC CUP CAYENNE PEPPER GROUND KRAFT 32 PASTA OZ CONT ORGANIC ITALY CAPELLINI CUT ORGANIC ITALY PASTA ZITI STEAK SEASONING QUESO QUESADILLA SHREDDED CHEESE HEAT WITH HONEY SWEET SAUCE ORGANIC ORGANIC ITALY ITALY PASTA PASTA LINGUINE CAPELLINI THYME LEAVES SRIRACHA SAUCE FROZEN BEEFPLAS SHORT RIB RIGATE ORGANIC PASTA PENNE ORGANIC ITALY PASTA LINGUINE BBQ RUB SEASONING KRAFT 32PLASTIC OZ CONT 20 OZ CLEAR CUP LID FOR SQUARE BOWL INGEO RIGATE ORGANIC PASTA PENNE CHICKEN RUB SEASONING HEAT WITH HONEY SWEET QUESO SHREDDED CHEESE PLANTQUESADILLA FIBER BOWL 32 OZ SQUARE KRAFT 32 OZ CONT SAUCE SESAME SEEDS SRIRACHA PLAS SAUCE FROZEN BEEF SHORT RIBSAUCE CLEAR HYBRID GLOVE LARGE HEAT WITH STRETCH HONEY SWEET BEEF RUB SEASONING 20SRIRACHA OZ CLEAR PLASTIC CUP CLEAR HYBRID STRETCH GLOVE X-LARGE PLAS SAUCE LID FOR SQUARE BOWL INGEO PORK RUB SEASONING QUESO QUESADILLA SHREDDED CHEESE CLEAR HYBRID STRETCH GLOVE SMALL 20FIBER OZGROUND CLEAR PLASTIC PLANT BOWL 32 OZ CUP SQUARE CUMIN CLEAR STRETCH GLOVE FROZEN BEEFSHREDDED SHORT RIBMEDIUM CLEARHYBRID HYBRID STRETCH LARGE QUESO QUESADILLA PAPRIKA GLOVE CHEESE CHUNK ALBACORE TUNA POUCH CLEAR STRETCH GLOVE LIDHYBRID FOR ITALY SQUARE BOWL INGEO FROZEN BEEF SHORT RIBX-LARGE ORGANIC PASTA SPAGHETTINI OVAL BEEF PATTY FROZEN CLEAR HYBRID STRETCH SMALL PLANT FIBER BOWL 32GLOVE OZ SQUARE CUT ORGANIC ITALY PASTA ZITI LID FOR SQUARE BOWL INGEO MASHED ROASTED SWEET POTATO -FROZEN CLEAR HYBRID STRETCH GLOVE MEDIUM CLEAR HYBRID STRETCH GLOVE LARGE ORGANIC ITALY PASTA CAPELLINI PLANT FIBER BOWL 32 OZ SQUARE KETCHUP DIPPING CUP CHUNK ALBACORE TUNA POUCH CLEAR HYBRID STRETCH GLOVE X-LARGE ORGANIC ITALY PASTA LINGUINE CLEAR HYBRID STRETCH GLOVE LARGE LARGE ROUND HAM OVAL BEEF PATTY FROZEN CLEAR HYBRID STRETCH GLOVE SMALL RIGATE ORGANIC PASTA PENNE CLEAR HYBRID STEAK STRETCH GLOVE X-LARGE BEEF TENDERLOIN UTLGLOVE BONELESS FROZEN MASHED ROASTED SWEET POTATO -FROZEN KRAFT 32 OZ CONT CLEAR STRETCH CLEARHYBRID HYBRID STRETCH GLOVEMEDIUM SMALL KETCHUP DIPPING CUP HEAT WITH HONEY SWEET SAUCE CHUNK ALBACORE TUNA POUCH CLEAR HYBRID STRETCH GLOVE MEDIUM LARGE ROUND SRIRACHA PLASHAM SAUCE OVAL BEEF PATTY FROZEN CHUNK ALBACORE TUNA POUCH BEEF TENDERLOIN STEAK UTLPOTATO BONELESS FROZEN MASHED ROASTED SWEET 20 OZBEEF CLEAR PLASTIC CUP -FROZEN OVAL PATTY FROZEN KETCHUPSWEET DIPPING CUP CHEESE QUESOROASTED QUESADILLA SHREDDED MASHED POTATO -FROZEN

19

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

20