The Performance Table Summer Chill 2021 by Performance Foodservice

AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION

SUMMER CHILLING 2021

contents

Editorial Exclusive Brands Manager Meghan Padgett

Culinary Corner Chef Tony Schmidt

Summer Breeze Bryan Corsini

Seafood and Chill Jeff Meagher

The Cool Whisper of Summer Tea Jack Estes

Summer Salad Solutions Kevin Delevan

Summertime Pleasures Meghan Padgett

History of the Guacamole William Moises

Antipasto Nights Bryan Corsini

Takeout Packaging Guide 101 Kristina McSpadden

New Exclusive Brand Items

The Performance Table A Performance Foodservice Publication Exclusive Brands Manager Meghan Padgett Marketing Graphic Designer Victoria Reed Corporate Executive Chef Tony Schmidt

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Vice President of Sales Kyle Cottengim Vice President of Marketing Timothy Woods

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

editorial

ummer is an incredibly unique time in our industry. Business is either booming and you are begging for a day to catch your breath or it’s stagnant and you are waiting for your patrons to come home from their vacation and dine in your establishment. No matter what your concept is feeling we all share one thing in common…it’s HOT out there. With the temperatures rising you may be looking for ideas to COOL it down in the kitchen. In the following pages you are sure to find ways to turn the heat down in the kitchen, execute great recipes in a short amount of time, and stay on trend with 2021 food ideas. A few ideas on how to help support your establishment through the dog days of summer: 1. Invite your account manager to meet with you and see where we can offer you labor savings through our exclusive brands product offerings. 2. Ask for a menu review with one of the Business Development managers. We have years of experience in the industry and would love to help find ways to continue to serve great menu choices that appeal to a larger customer base. 3. Offer special dining days to entice customers. Your establishment’s specials will encourage patrons to visit consistently and spend more money. 4. Attend events in the community with product samples and advertisements for your specials. Summertime is a great time to look at what has worked, what is not working, and what should work to move forward into the next season. I challenge you to consider looking at our value-added offerings through our One Source Solution Partners. Our One Source Solution Partners is designed to help you gain additional customer consideration, compete more efficiently, and reduce your costs. When you join the One Source program, you may receive discounts from the suppliers. Best part of this is there is no cost for Performance Foodservice customers to join and no obligation associated with the program. Lastly and most importantly, we know you have a choice in who you partner with. We want to take a moment and THANK YOU for your continued trust. We enjoy every moment of being able to service you and consider your operation a huge part of the Performance Food Service Family. If there is ever anything we can do to better support, please let us know. You have a team behind you ready to improve your day, weeks, months, and years ahead. MEGHAN PADGETT Exclusive Brands Manager THE PERFORMANCE TABLE

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Culinary Corner TONY SCHMIDT - EXECUTIVE CHEF & DIRECTOR OF BUSINESS DEVELOPMENT

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Grilled Watermelon Salad

Jerk Tuna Poke

INGREDIENTS • 1 cup Watermelon, Seeded and Grilled • 2 Kalamata Olives, cut in ½ • 2 Red Onions, Shaved and Soaked in Ice Water • 2oz Natures Best Goat Cheese Crumbles • 2oz Vinaigrette

INGREDIENTS • 6oz Tuna Poke • 1oz Sweet Baby Rays Jerk Sauce • 2 tsp Jerk Seasoning • 2oz Pineapple Relish • 6 Wonton Skins, Fried and Salted

VINAIGRETTE • 1 gallon Vidalia Onion Vinaigrette • 1 cup puréed Calabrian Chiles, adjust to preferred heat level as desired

DIRECTIONS Combine all ingredients and let set for 1 hour. Serve with fried wanton chips

DIRECTIONS Combine all ingredients and chill for service.

Recommended Ttems

Recommended Ttems PFS ITEM #481362 - TUNA AHI POKE CUBE 1/2” PFS ITEM #610153 - SAUCE WING JAMAICAN JERK PFS ITEM #628146 - SEASONING CARIBBEAN JERK

PFS ITEM #288570 - OLIVE KALAMATA PITTED LG

PFS ITEM #527575 - PINEAPPLE BLEND PEPPERS

PFS ITEM #907425 - ONION RED JUMBO

PFS ITEM #945345 - WONTON WRAPPER 3.5X3.5”

PFS ITEM #607249 - CHEESE GOAT PLN CRUMBLES PFS ITEM #622286 - PEPPERS CHILI CALABRIAN CRUSH PFS ITEM #54447 - SWEET VIDALIA ONION DRESSING

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Avocado Toast

Buffalo Shrimp Salad

INGREDIENTS • 1 Slice Heritage Ovens Thick Sliced Sourdough Bread • 1oz Capers, Fried • 1oz Delancy Street Pickled Red Onions • 2oz Empires Treasure Smoked Salmon • 3oz Contigo Avocado Chunk Avocado Pulp • ½ t Magellan Mango Habanero Rub

INGREDIENTS • 1 2# Bag Cooked 71/90 Shrimp, Drained • 1 cup Cobblestone Blue Cheese • 1 tsp Habanero Hot Sauce • ¼ cup Wing Sauce • 1 cup Diced Celery • ½ cup Matchstick Carrots • ¼ cup Diced Sweet Onions • ¾ cup Crumbled Gorgonzola

DIRECTIONS Combine the pulp with the Mange Habanero Rub. Grill the sourdough until crisp. Smear the avocado pulp on the toast. Top with Smoked Salmon, Pickled Red Onions and Fried Capers.

Recommended Ttems PFS ITEM #329657 - THICK SOURDOUGH BREAD PFS ITEM #232072 - CAPER NONPAREILLE IMP PFS ITEM #642887 - SWEET PICKLED RED ONION PFS ITEM #258735 - COLD SMOKED SALMON SLICED PFS ITEM #625690 - AVOCADO CHUNK FRESH PFS ITEM #628164 - SEASONING HABANERO MANGO

DIRECTIONS Combine all ingredients and let set overnight. Serve on a toasted Heritage Ovens New England Style Roll, with crackers or on a Heritage Ovens Butter Croissant

Recommended Ttems PFS ITEM #472219 - SHRIMP WHI 71-90 CPDT/OFF PFS ITEM #246886 - DRESSING BLUE CHEESE CHUNK PFS ITEM #471696 - SAUCE XX EXTRA HOT HABANERO PFS ITEM #312037 - BUFFALO WING SAUCE PFS ITEM #955541 - CELERY DICED 1/4” PFS ITEM #314671 - CARROT SHRED 1/8 MATCHSTICK PFS ITEM #263722 - CHEESE GORGONZOLA CRUMBLE PFS ITEM #23674 - VIDALIA ONION LG

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SUMMER BREEZE

BRYAN CORSINI - BUSINESS DEVELOPMENT MANAGER Italian & center of the platE

Meat guys tend to like meat, regardless of the temperature of the meat. Face it, we are the ultimate carnivores and the only real requirement is that we have, you guessed it MEAT! However, we are entering a time of the year when the outside temperature is on the rise. Many of us like to eat outside and later in the evening when the temperature drops a little and makes dining a more pleasant experience. Our customers can capitalize on this kind of dining as well. Also, preparing products ahead and constructing a cold plate presentation is a great way to save on labor and service time. This facilitates higher table turns and more profitability.

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TOSTONES What is a Tostone? This is a Latin American favorite and is another presentation and preparation for plantains. A green plantain initially boiled, then flattened and finally fried provides an incredible amount of texture and flavor for a dish. Additionally, Tostones serve to absorb moisture and help by keeping the plate neat and clean. Texturally they provide a great crunch and chew. They round out a small plate presentation visually and provide a great bite to support any protein. ARUGULA Even meat guys like some vegetables. One of my favorites is Arugula, a cruciferous vegetable cousin to kale and broccoli, exploding with a peppery flavor that is distinct. I love it because it does the work of a vegetable and a spice all in one bite. Visually Arugula is very pleasing and brings a familiar green to any dish. I use it straight out of the bag or wilted like spinach. COLESLAW MIX I love to use Coleslaw mix for its ease and color. I can work this product into a cold plate or fry it for an added flavor punch. Mixed with mayo or sour cream it becomes its true designation. Mixed with rice wine vinegar and sesame oil it’s an asian delight. LETTUCE The salad is the reasonable way to carry off so many meat and protein items as we serve them cold. This lettuce blend, however, provides so much more that just a salad mix. The arcadian mix is colorful, provides incredible volume and packs a soft and flavor filled crunch and bite. The colors are bold and beautiful and upscale any presentation. Simply dressed with extra virgin olive oil and lemon or lime juice, makes a wonderful, cold back ground for any application. THE PERFORMANCE TABLE

PORK TENDERLOIN Notice that this main player is small by design. At 1.25 lbs. per piece, we are talking about a powerhouse of flavor. Because it is the tenderloin of the hog, it is the most tender piece available. Its small size allows for any marinade or spice rub to have an immediate impact on the plated flavor. Please do not worry about your degree of doneness as medium rare is a perfect treatment for this star player. Everything from a simple salt, pepper and olive oil rub to a Mojo Creole marinade will turn this little fellow into a flavor explosion. Served cold or room temperature, those flavors become even more pronounced. PFS ITEM #978518 LA LECHO SAUCE MOJO CRIOLLO DUCK BREAST Another small but mighty piece of meat. It’s packed with natural flavor alone and has more bang for the buck than most meat blocks 3 times its size. Remember, this little fella is dark meat and begs to be cooked rare to medium rare. No fear of salmonella, this piece of meat is to be treated with high heat and expectations! I love duck breast warm and swimming in a demi-glace, but the meat seems to take on a new, bold flavor when served cold. Consider adding a dry rub, prior to cooking to add that Latin Flare! PFS ITEM #615784 MAGELLAN SEASONING HABANERO MANGO

LAMB LOLLIPOP CHOPS Who doesn’t like an entrée that comes with its own handle? Meat with a handle simply begs to be eaten and lamb is an outstanding choice to serve cold or at room temperature. Lamb is filled with strong and pronounced flavors at any temperature but served cold, it takes on a whole new dimension. Simply use salt, pepper and fresh garlic to push those flavors to their best. This product is a real sleeper! The chops are cut and ready to cook. Ease of use and preparation makes this a great small plate. I love to season after the cook with Italian seasoning and extra virgin olive oil. PFS ITEM #615780 MAGELLAN ITALIAN SEASONING

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THE PRODUCTION Now we are assembled and ready to cook! No matter which actor you choose or if you choose them all, my strong recommendation high heat! The grill brings out more flavor and texture to meat served warm but cold, it becomes essential to drawing every bit of what each of these pieces of meat has to offer. We can dress each piece of meat in elaborate marinades, spice blends or rubs but I am a purest and NEED to keep things simple: Kosher salt, fresh ground black pepper and extra virgin olive oil. Simply apply these three things to each piece of meat that you have chosen. Let them come to room temperature and then apply the fire! It is important to note that duck breast, by its nature of a heavy fat and skin covering is preferably cooked in a dry, high heat pan. Sear the fat side first and be sure to render as much fat from that layer as possible. You want to achieve a crispy, crunchy outer layer to add texture when served cold. I have presented this piece to you with cross utilization in mind. Any of these best supporting actors can be paired with any of the best featured actors to achieve a unique, bold, and flavorful plate presentation for your customer. Mix and match the players customize a cold plate entrée or appetizer for your customer before it gets hot!

Recommended Ttems

PFS ITEM #504402 - TOSTONES PLANTAIN 7 MM FRIED PFS ITEM #972702 - ARUGULA BUNCH FRESH PFS ITEM #612373 - COLESLAW MIX PFS ITEM #375656 - LETTUCE BLEND ARCADIAN RUBY PFS ITEM #464541 - PORK TENDERLOIN 1.25 LB DN PFS ITEM #869269 - MAPLE LE DUCK BREAST 6-7 OZ BNLS SPLIT F PFS ITEM #959358 - LAMB CHOP IMP LOLLIPOP FZ

A Pledge of Superiority Allegiance® Premium Pork is the highest level of pork available in the United States. The Allegiance® name makes a bold statement that all involved in the brand have a pledge to be in alignment to deliver the most consistent and exquisite tasting pork in the foodservice industry. Allegiance® comes from the top 20 of hogs available in the U.S. and the industry. Allegiance® is from a single-source Midwest family farm (24 farms) and a single-source packer. This, coupled with our PathProven® program, ensures the highest quality, great marbling, and fork-tender, delicious taste — all making for an incredible eating experience.

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SEAFOOD AND CHILL JEFF MEAGHER - BUSINESS DEVELOPMENT MANAGER - SEAFOOD

Love lobster? Love it even more already out of the shell, soaked in butter, and on a steaming roll? Eating lobster rolls is a New England pastime, and traditional restaurants across the region serve them. Here’s a look at the origin of the fresh seafood served in a bun. Who invented the lobster roll? A Milford, Connecticut restaurant named Perry’s served the first documented lobster roll in 1929.

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The sandwich quickly became popular along the coast but never spread far beyond the state. Later, in 1965, the lobster salad roll took off in Long Island, New York, at a restaurant called – you guessed it – The Lobster Roll. Despite this, the lobster roll’s origin generally traces to Maine – understandable because the state’s coast makes for some pretty fantastic seafood – where lobster meat was served in butter on hot

dog buns at various road stands beginning in 1970. What are the types of lobster rolls? This question is an important one. The traditional lobster roll, as it was in 1929, features chunks of lobster meat soaked in butter on a steamed hot dog bun, usually with a side of chips or French fries. With the lobster roll served in a similar style in Maine, there are a

few exceptions. The hot dog bun is usually slightly toasted or grilled so that its sides are flat. The lobster meat is often cold – usually four ounces of knuckle, claw, and tail meat – and there may be just a light spread of mayonnaise. There are now many variations of this classic sandwich. In parts of New England, you may come across lobster salad rolls which include celery, lemon, lettuce, salt, pepper, and mayonnaise. Some restaurants will serve them on baguette rolls or hamburger buns. Certain menus may even offer two versions of the sandwich: one as a tradition roll served warm with buttered lobster and another as a cold version with mayonnaise and lettuce. Take your pick but the cold version is one of my favorites. Here is a quick simple recipe using our fully cooked CK (Claw & Knuckle) Lobster Meat.

New England Lobster Roll INGREDIENTS • 2 lb lobster meat • ½ cup fresh diced celery • 2 oz heavy duty mayo • Pinch of Old Bay seasoning DIRECTIONS 1. Corse chop or pull apart Lobster meat claws and mix with knuckle meat. Combine all ingredients together in a mixing bowl and stage in your cooler. 2. Butter flat side of New England Style Frank Roll (grilled to golden brown). Serve 4 ounces of lobster salad in a warm grilled roll with fresh fruit garnish with a side of fresh fries or potato chips.

Recommended Ttems

PFS ITEM #409845 - LOBSTER MEAT CK DRY USA FZ PFS ITEM #457102 - BUN HOT DOG NEW ENGLAND PFS ITEM #201350 - MAYO HD GF PFS ITEM #554018 - CELERY SIZE 30 TFF PFS ITEM #983642 - OLD BAY SEASONING BLEND SEAFOOD POWDER

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The Cool Whisper of Summer Tea JACK ESTES - BUSINESS DEVELOPMENT MANAGER – BEVERAGE AND CHEMICAL

Technically “tea” can be anything steeped in hot water to extract any number of flavors to produce a beverage. Basically, we utilize many distinct leaves from the Camellia Sinensis plant to produce the beverage we call tea. Common varieties include green tea, black tea, chai tea oolong tea, white tea, to name a few. Well, here in the South we take our tea very seriously. Black tea is the staple we use here in the South for producing good ol’ iced tea. Why are there so many varieties of tea? Mainly geography and soil content are the contributing factors. Obviously, taste is the primary difference.

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BLACK TEA Black tea allows the quick, natural oxidation of the leaf turning it “black”. Originating in China, black tea is found in many parts of the world. Typically produces a more robust flavor and when steeped at higher temperatures contains more caffeine. The fully bodied flavor stands up to additional flavor enhancements especially iced tea. GREEN TEA This tea is primarily a product from China or Japan. They use a process called “firing” immediately after the leaves are picked. This process suspends the oxidation of the leaf leaving a “green” color that is highly sought after. Firing process can be either “panfired” as is typical in China, or “steam fired” as in Japan. Both processes preserve the green of the leaf. They tend to contain less caffeine if steeped properly. The taste can be more subtle than most. MASALA CHAI Masala Chai is the traditional taste of India served hot. Recognized as a blend of black tea, milk, sugar and spices. Masala means blend of spices in India. Recipes include all four components but can be enhanced with cinnamon, clove, ginger, or cardamom.

WULONG AND OOLONG These names tends to be a rather loose definition. Known for the style of production as much as the partially oxidized leaves. Served hot, the vessel used can be regionally recognized as a delineation for title Oolong.

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Summer Salad Solutions KEVIN DELEVAN - Category Manager Produce

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FRESH SALAD SOLUTIONS Arcadian Harvest® premium fresh lettuces offer solutions for all your salad needs. Our blends are comprised of carefully selected varieties, cut just once in the field, washed and packaged, to provide a dazzling array of petite whole leaves that look—and taste—fresh from the garden.

Already an industry favorite, Arcadian Harvest Classic® combines five varieties to create a striking mix of textures and colors, providing the perfect starring ingredient for any salad. This blend offers a mild flavor profile and works well with a wide variety of prep options. Classic effectively replaces and upstages spring mix with its superior shelf life and more portions per pound.

Selected a rich, dark green variety and blended it with a contrasting lighter color leaf to produce the first new all-green blend in years. When you’re looking for year round consistent green color, with tender leaves and just the right amount of crunch, this unique and minimally processed blend is for you. Emerald easily replaces chopped romaine, offering an upscale presentation for a lower cost per serving.

Breaking with conventional thinking that salads should be more green than red, we crafted this “heirloom style” blend around our newest petite leaf, red butter variety. We combined this rich-hued leaf with another distinctive red variety—and just a touch of green—to create a mix that is truly exceptional. Ruby is a perfect foundation for the most upscale salad and is popular for special events.

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• Blend of five colorful lettuce varieties • 40% greater yield vs. Spring Mix • Fully mature, petite whole leaves are more robust than baby lettuces • Provides a sweet flavor profile of European lettuces

• Heirloom style blend of rich red butter lettuce and two sweet crisp lettuces • Visual artistry of colors and textures - perfect palate for signature salads • Super premium option at reasonable portion cost • Popular butter lettuce offers a demure texture with velvety touch

• Dark green and light green lettuce varieties add depth of color to any plate • Reliable, dark green color year round • 1 oz of Emerald = roughly 3 oz of chopped Romaine • Petite whole leaves provide less processed presentation

Arcadian Harvest Classic Mexican Summer Salad

Arcadian Harvest Emerald Crab Louie Salad

Arcadian Harvest Ruby Flat Bread Caesar Salad

Product Specifications

ITEM Arcadian Harvest® Arcadian Harvest Emerald Arcadian Harvest Ruby™

PACK SIZE

CARTON DIMENSION LXWXH

PFG PRODUCT CODE US/CAN

MANN PRODUCT CODE CARTONS/ US/CAN PALLET

TIE AND HIGH

CARTON CUBE

CARTON NET WT./LB.

2 x 3 lb.

19.75 x 11.875 x 8.8125

314438

02257

8 x 10

1.2087

6 lbs.

3 x 2 lb bags/carton

19.75 x 11.875 x 8.8125

375655

02287

8/10

1.2087

6 lbs.

3 x 2 lb bags/carton

19.75 x 11.875 x 8.8125

375656

02286

8/10

1.2087

6 lbs.

Handling Information • Refrigerate immediately upon delivery. • Store at 34° F. • Keep dry. • Rotate first in, first out.

Shelf Life • 16 days from Packed On Date 18

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For more information please visit our web site at: performancefoodservice.com

Arcadian Harvest Salad with Romaine Lettuce and Baby Kale Arugula, Prosciutto, and Melon Salad with Power Blend INGREDIENTS • ½ cup Arcadian Harvest Blend • ½ cup Arugula • 1 Granny Smith Apple cut in thin slices • 1 cup of diced Honeydew • 1 cup diced Cantaloupe • 1 cup fresh Blueberries • Red Onion, sliced • Basil Leaves, shredded • Prosciutto cut into slices • Honey Mustard or dressing of your choice DIRECTIONS Mix salad ingredients in large bowl. Lightly drizzle dressing on salad and serve.

Recommended Ttems PFS ITEM #314438 - ARCADIAN HARVEST BLEND PFS ITEM #957996 - HONEYDEW PFS ITEM #52189 - CANTALOUPE PFS ITEM #23104 - FRESH BLUEBERRIES PFS ITEM #907426 - RED ONIONS

INGREDIENTS • 1 cup Baby Kale • 1 cup Chopped Romaine • ½ cup Veggie Power Blend • ½ cup Grape Tomatoes DRESSING • 1 cup Olive Oil • 3 Whole Peeled Garlic • 2 tbsp Spicy Mustard • 1 tbsp crumbled Goat Cheese • ¼ cup Red Wine Vinegar • ¾ cup sliced, toasted almond • 1 cup Mayonnaise • 2 tbsp Worcestershire sauce • 1 lemon (squeezed for juice) • ½ cup croutons (optional) • 1 can anchovies (optional) • Salt & pepper to taste DIRECTIONS 1. Blend garlic & anchovies in a food processor. Add mustard, Worcestershire, vinegar, mayo, and lemon. While processor is on, add olive oil to emulsify dressing. 2. Combine salad ingredients and drizzle with dressing.

Recommended Ttems

PFS ITEM #488885 - BABY KALE MIXED LEAF PFS ITEM #880507 - CHOPPED ROMAINE PFS ITEM #475127 - VEGGIE POWER BLEND PFS ITEM #328742 - GRAPE TOMATOES PFS ITEM #283508 - PEAK WHOLE PEELED GARLIC (4/5LB) PFS ITEM #283987 - GARLIC WHL PLD DOM (1/5LB)

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SUM PL

MEGHA

I love Summer! I love the colorful dishes, the healthy combinations, and the overall flavor this season has to offer. Going back to my operation days, I remember all too well how the dog days drain the kitchen output. Below are a some of my favorite recipes to help take the heat (literally) off the kitchen and offer great, filling ways for cold applications with big flavor punches to your patrons. The first recipe I am sharing with you is a Greek salad. It brings many memories back from my childhood. I grew up in rural Florida. We would take day trips to 20

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a town called Tarpon Springs. It is a town filled with Greek heritage and lifestyle. I was always enamored with visiting the sponge docks and watching the divers return with their bounty. In this town you can enjoy great costal weather, take photos of the docked sponge boats, and enjoy the decades old restaurants. This recipe takes me back to Florida…if I close my eyes, I can smell the salt water and feel the ocean breeze. I found it interesting that this recipe started as a military meal. All it took to make this a more filling meal was to add a bit of potato salad as the base of a classic Greek salad.

MMERTIME LEASURES

AN PADGETT - BUSINESS DEVELOPMENT MANAGER - EXCLUSIVE BRANDS

The next recipe I am sharing is a gazpacho soup. There is nothing more comforting than a bowl of soup, so why not offer a cold version? It’s super easy to execute, no cooking, all you need is a blender and ability to refrigerate overnight. This is a great way to use up any veggies that are not being utilized and it is also a vegetarian option for your menu. Gazpacho is a tomato based creamy soup that originated in the southern region of Spain. It usually has a smooth texture and can be served chilled or at room temperature. It is filling and refreshing and can be served as a lunch or as an appetizer to dinner.

Obviously, summer is the best time to serve this dish as it is PEAK time to feature the lush and flavorful tomatoes of the summer bounty. The last recipe I must share is taking a classic and turning it upside down on its head. Carpaccio is a forever love of mine. I can devour an entire plate in seconds flat and have no qualms about it. I am taking a big spin with West Coast flavors that is sure to become the talk of the town with multiple return guests. Think Pineapple and Shrimp, super summer vibes coming off this plate. THE PERFORMANCE TABLE

Our Bay Winds® brand is reserved for Performance Foodservice’s top tier seafood portfolio featuring all-natural, premium seafood sourced from prime, sustainable areas of the globe. Primarily wild-caught, each species that is selected for the Bay Winds® brand must meet our strict standards, tight specifications and be processed with the utmost craftsmanship. 22

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Greek Salad INGREDIENTS • 2 cups Shredded Lettuce • ¼ cup sliced or diced Green Bell Pepper • 2 tbsp chopped Green Onions • ¼ cup diced Tomato • ¼ cup diced Cucumber • ¼ cup crumbled Feta Cheese • 6-8 peeled and deveined Shrimp • 1-3 Anchovy Filets • ¼ cup Kalamata Olives • 2 Pepperoncini Peppers • Italian seasoning, Salt and Pepper to taste DIRECTIONS Place shredded lettuce in a bowl. Place the tomatoes around the outer edge of the salad, place the cucumbers around the tomatoes. Crumble the Feta cheese and arrange on the top of the salad, with the green pepper slices over all. On the very top place shrimp and an anchovy filet on the shrimp. The olives, peppers and green onions can be arranged as desired. The entire salad is then sprinkled with Mediterranean Feta Vinaigrette. Lastly, sprinkle Italian seasoning over all and serve.

Recommended Ttems

PFS ITEM #880490 - LETTUCE SHRED 1/4” PFS ITEM #421162 - SHRIMP WHI 21-25 CPDT/ON FZ I PFS ITEM #615780 - SEASONING ITAL PFS ITEM #288570 - OLIVE KALAMATA PITTED LG PFS ITEM #361662 - CHEESE FETA GREEK BRINE PACK PFS ITEM #328742 - TOMATO GRAPE PFS ITEM #267790 - CUCUMBER PFS ITEM #322879 - ANCHOVY IN OLIVE OIL PFS ITEM #231651 - PEPPERONCINI WHL IMP PFS ITEM #907545 - ONION GRN W&T TFF PFS ITEM #58792 - DRESSING MEDIT FETA TFF

Gazpacho Soup INGREDIENTS • 12 ripe Tomatoes • 2 slices slightly stale Bread • 1 medium Cucumber • 1 red Bell Pepper • 2 cloves Garlic • 1/3 cup Olive Oil • 1 tbsp Red Wine Vinegar • ½ tsp Salt • ¼ tsp Pepper DIRECTIONS Make a small incision on the bottom of each tomato and drop into boiling water. Leave in for 3 minutes. Remove tomatoes and peel off skin. Place the stale bread in a bowl with ½ cup cold water and let sit for 10-20 minutes until it softens. Squeeze remaining water out of the bread and tear into 1 inch pieces. Rough chop the tomatoes, cucumber, seedless red bell peppers. Place all ingredients into a blender and process until smooth and creamy, leaving some texture. Chill over night. Serve with a drizzle of high quality olive oil, chopped cucumbers, tomatoes and chives.

Recommended Ttems

PFS ITEM #267790 - CUCUMBER PFS ITEM #547072 - TOMATO ROMA PFS ITEM #470887 - PEPPERS BELL RED LG PFS ITEM #275595 - GARLIC WHL PLD DOM PFS ITEM #587291 - OIL OLIVE EXTRA VIRGIN PFS ITEM #273741 - VINEGAR RED WINE 50 GRAIN

Shrimp and Pineapple Carpaccio INGREDIENTS • 1 cup Shrimp • 1 cup and 2 tablespoons Lime Juice • 1 tsp grated Lime Zest • 1 ripe Pineapple, sliced thin (1/8 to ¼ inch pieces if possible) • ½ cup Extra Virgin Olive Oil, plus more for drizzle • 1 Red Bell Pepper, julienned • 1 Green Bell Pepper, julienned • 1 fresh Jalapeno, seeds removed, sliced • 1 tbsp chopped Fresh Parsley, flat leaf • 1 cup cool/cold water • 2 tbsp kosher salt • Salt and Pepper to taste DIRECTIONS 1. Place shrimp in 1 cup lime juice, kosher salt, and water. Marinate for 10 minutes. Drain the shrimp, reserving marinade. Place marinade and 1 cup water in a large frying pan, bring to a boil. Add shrimp and simmer for 20 seconds. Remove from heat and stand for 10 minutes until the shrimp is fully cooked and firm. Drain the shrimp, discard the cooking liquid. Cool the shrimp. 2. Spread pineapple slices evenly over the serving platter. Drizzle olive oil over pineapple. Sprinkle with salt. In a bowl whisk lime zest, ½ cup olive oil and 2 tbsp lime juice with salt and pepper. Set aside. Toss the red and green peppers in the vinaigrette and scatter over the pineapple. Top with cooled shrimp. Garnish with jalapenos and parsley.

Recommended Ttems

PFS ITEM # 421082 - SHRIMP WHI 8-12 RPDT/ON FZ IN PFS ITEM # 470887 - PEPPERS BELL RED LG PFS ITEM # 52378 - PEPPERS GRN BELL MED PFS ITEM # 587291 - OIL OLIVE EXTRA VIRGIN

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HISTORY OF THE GUACAMOLE WILLIAM MOISES - BUSINESS DEVELOPMENT MANAGER – HISPANIC

The Aztecs first made guacamole prior to the 16th century. Early guacamole was made purely of avocado. The modern name derives from the Nahuati word, āhuacamolli. Āhuacamolli literally translates to “avocado sauce”. Guacamole became incredibly popular in Mesoamerican society because of the abnormal nutritional value of avocados. Avocados have a very high fat and protein content for a fruit. Diets in the society had a relatively low-fat content and as such it became a vital element of the diet of the people native to its habitat. In addition, the Aztecs believed guacamole to be an aphrodisiac, further increasing its popularity. As Europeans arrived, they too enjoyed the dish even going as far as to attempt to replicate it with substitutes for the avocado. However, the substitutes failed to reach the same level of popularity, and European interest in the avocado grew dramatically. Many of the staples of modern guacamole, including the avocado, the tomato, and onions are native to the Americas, and base of Guacamole dates to the Aztecs’ consumption of mashed avocado, which began long before contact with Europeans. Despite these deep roots, however, the Columbian exchange provided new flavors to this traditional recipe. Ingredients commonly added 24

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to Guacamole today, such as garlic and cumin, came first from southern Asia to Europe, then to America through the Columbian exchange. The Persian lime, now a staple to many a guacamole recipe, originated in southern Asia, was produced in large scale in the Middle East, and reached Western Europe around the time of the crusades. Finally, in 1493, it was introduced to the Americas by Columbus on his second journey. Despite its origins in Central America, guacamole has been assimilated into American culture. In fact, it is one of the most widely consumed products during the Super Bowl, one of the most significant events in contemporary American culture. This is impressive, especially given that the Super Bowl is not during the typical growing season of avocados, its primary ingredient. One of the main reasons for this rise in popularity is that a NAFTA agreement in the early 90s allowed for avocados to flow freely into the U.S. in the winter from MesoAmerican countries. By 2008, Mexico was the “largest supplier of avocados to the U.S”. This led to guacamole’s prominence in the United States. In this way, one can trace the route of guacamole’s history from the Aztecs to the Spaniards to modern-day Americans.

Our group wished to focus on a guacamole recipe that incorporated ingredients familiar to 21st century Americans. Everyone has their favorite type of guacamole: whether it’s from Chipotle, Estrellita’s, or their mother’s kitchen. Almost all guacamole recipes vary in one small unique way or another, but every familiar recipe contains a few necessary staples: a dash of lime to taste, onions, tomatoes, perhaps some chilies for spice, and of course, plenty of avocados. The recipe our group ultimately chose incorporates all of these elements, as well as ground cumin and cilantro leaves. By choosing a recipe that would resonate with all American guacamole-lovers, our readers can trace the now commonplace ingredients back to their origins. We recognize guacamole as a Mexican delicacy, but by researching each individual component of the dish we can pinpoint the specific countries and time period from which all of the ingredients came. This proves to be a fascinating study of the immense diversity found in one seemingly simple ethnic treat.

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LA HISTORIA DEL GUACAMOLE WILLIAM MOISES - BUSINESS DEVELOPMENT MANAGER – HISPANIC

Los aztecas hicieron guacamole por primera vez antes del siglo 16. En el principio, el guacamole se hacía puramente de aguacate. El nombre moderno deriva de la palabra nahuati, āhuacamolli. Āhuacamolli se traduce literalmente como “salsa de aguacate”. El guacamole se hizo increíblemente popular en la sociedad mesoamericana debido al valor nutricional anormal de los aguacates. Los aguacates tienen un contenido muy alto de grasa y proteínas para una fruta. Las dietas en la sociedad tenían un contenido relativamente bajo en grasas y como tal se convirtió en un elemento vital de la dieta de las personas nativas de su hábitat. Además, los aztecas creían que el guacamole era un afrodisíaco, aumentando aún más su popularidad. Conforme llegaron los europeos, ellos también disfrutaron del plato, llegando incluso a intentar replicarlo con sustitutos del aguacate. Sin embargo, los sustitutos no alcanzaron el mismo nivel de popularidad, y el interés europeo en el aguacate creció dramáticamente. Muchos de los alimentos básicos del guacamole moderno, incluyendo el aguacate, el tomate y las cebollas son nativos de las Américas, y la base del guacamole data del consumo de puré de aguacate de los aztecas, que 26

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comenzó mucho antes del contacto con los europeos. A pesar de estas profundas raíces, sin embargo, el intercambio colombino aportó nuevos sabores a esta receta tradicional. Los ingredientes comúnmente agregados al guacamole hoy en día, como el ajo y el comino, llegaron primero del sur de Asia a Europa, luego a América a través del intercambio colombiano. La lima persa, ahora un alimento básico y para muchos una receta de guacamole, se originó en el sur de Asia, se produjo a gran escala en el Medio Oriente, y llegó a Europa occidental en la época de las cruzadas. Finalmente, en 1493, fue introducido en las Américas por Colón en su segundo viaje. A pesar de sus orígenes en Centroamérica, el guacamole ha sido asimilado a la cultura americana. De hecho, es uno de los productos más consumidos durante el Super Bowl, uno de los eventos más significativos de la cultura estadounidense contemporánea. Esto es impresionante, especialmente dado que el Super Bowl no es durante la temporada de crecimiento típica de los aguacates, su ingrediente principal. Una de las principales razones de este aumento en la popularidad es que un acuerdo del NAFTA a principios de los años 90 permitió que los aguacates

fluyeran libremente a los Estados Unidos en el invierno desde los países mesoamericanos. Para el año 2008, México era el “mayor proveedor de aguacates a los Estados Unidos”. Esto llevó a la prominencia del guacamole en los Estados Unidos. De esta manera, se puede trazar la ruta de la historia del guacamole desde los aztecas hasta los españoles y los estadounidenses de hoy en día. Nuestro grupo deseaba centrarse en una receta de guacamole que incorporaba ingredientes familiares para los estadounidenses del siglo 21. Cada uno tiene su tipo favorito de guacamole: ya sea de Chipotle, estrellita o la cocina de su madre. Casi todas las recetas de guacamole varían de una pequeña manera única u otra, pero cada receta familiar contiene algunos alimentos básicos necesarios: una pizca de lima al gusto, cebollas, tomates, tal vez algunos chiles para especias y, por supuesto, muchos aguacates. La receta que nuestro grupo finalmente eligió incorpora todos estos elementos, así como hojas de comino molido y cilantro. Al elegir una receta que resonaría con todos los amantes del guacamole americano, nuestros lectores pueden rastrear los ingredientes ahora comunes hasta sus orígenes. Reconocemos el guacamole como un manjar mexicano, pero al investigar cada componente individual del plato podemos identificar los países específicos y el período de tiempo del que provienen todos los ingredientes. Esto demuestra ser un estudio fascinante de la inmensa diversidad que se encuentra en un regalo étnico aparentemente simple.

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ANTIPASTO NIGHTS BRYAN CORSINI - BUSINESS DEVELOPMENT MANAGER Italian & center of the platE

As Italians, we are traditionally enjoying cold plates through the course of the day. The art of dining casually is in our culture and we have dedicated an entire way of eating to this cuisine. We call it Antipasto! ANTIPASTO Antipasto is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats, and vegetables in oil or vinegar. That is a dictionary definition of a culture of eating that is surrounded by conversation, family, love, and emotions. Therefore, we eat delicacies of sliced, dry cured meats, beautiful aged cheeses, and pickled vegetables. It gives us more time to talk. To spend precious time with family and friends TRENDS When we think of food, we are always reminded of what is hot and what is not. We call these TRENDS in the industry and we need to be aware and well versed on what is happening. Charcuterie is a new and popular trend that we are seeing popping up on menus from Sports Bars to Fine Dining. Preparation is simple, quality of the items presented is focal, and profit can be significant. What is the difference between Antipasto and Charcuterie? Antipasto normally is considered to incorporate only items that are traditionally Italian. Charcuterie can be international in its ingredient approach. Nonetheless, we can safely say that Antipasto is a specialized form of Charcuterie.

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HISTORY The history of Antipasto is found in Medieval Italian City States where sweet and savory finger foods were served prior to a large meal to prepare the diner’s appetite. As this practice evolved, more and different foods were incorporated finally leading us to a current selection of delicacies featuring dry cured meats, picked and fresh vegetables, dried and fresh fruits, and any number of Artisan Cheeses. Fresh Mozzarella, Baratta, Fontina, Gorgonzola, all lend texture and flavor to the presentation. As for the dried or smoked meats, we have the New Line of Levoni Delicatessen meats that are crafted in the Old-World style and imported from Italy.

LEVONI 467565 - PORCHETTA SEASND RSTD 476547 - MORTADELLA PISTACHIO NUT 538539 - SALAMI SCHIACCIATA PICCANTE 538544 - SALAME MILANO 538583 - PANCETTA CKD 578790 - CAPICOLA HOT HAM HALF DRY 578792 - CAPOCOLLO HALF SMKD SPICY 632120 - SALAME NAPOLI HLVS SMKD 632740 - SALAMI NAPOLI HLVS SMKD 635463 - SALAMI FINOCCHIONA PIANCONE 232994 - PROSCIUTTO DI PARMA DOP 625109 - PROSCIUTTO ITALIANO SLCD 233570 - ARTICHOKE ROMAN STYLE 617157 - CHEESE BURRATA BALL 4 OZ 465328 - CHEESE RICOTTA WM FRSH OTHER 469235 - OLIVE KALAMATA PITTED LG 995693 - GIARDINIERA 867415 - CHEESE FONTINA 1/2 WHEEL 577600 - DATE PITTED DRIED 577602 - CHERRIES BING PITTED DRIED

NOW BUILD THE PLATTER 1. Choose two or three varieties of thinly sliced cured meats, such as prosciutto, mortadella, or salami. Plan for about 2 ounces per person – except when serving prosciutto, of which, from our experience, people will consume as much as you put out.

2. Choose one or two soft cheeses, such as pecorino or mozzarella, and aged cheeses, such as Parmigiano Reggiano planning again for 2 to 3 ounces per person. Set out the cheeses with knives and cut a few pieces to give an indication of how to prepare them to your guests.

3. On a separate plate, drizzle honey, figs, and other sweet spreads to accompany the meat and cheese.

4. Add a few colorful preserved vegetables, such as olives, semidried tomatoes, or eggplant, in ramekins nearby. Or, if a sweeter taste is desired (because why not?), include a selection of fruits, like grapes, apples, or pears.

5. Select a bread that you believe will add flavor, body, and texture to the platter without overwhelming.

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Disposable Takeout Packaging Guide KRISTINA MCSPADDEN - BUSINESS DEVELOPMENT MANAGER – NON-FOODS

101

If you work in the field of fast food, in a bistro, restaurant, café, pastry shop, bakery or cafeteria, you want to offer your customers disposable take out packaging that is strong, elegant, and environmentally friendly. Did you know that customers are more likely to buy food from you if you offer recyclable and/or biodegradable take out packaging? Your Performance Food Group team will provide you with a vast selection of disposable takeout packaging that is practical, strong, 100% recyclable, reusable or compostable.

Contrary to what you might think, plastic is not the only recyclable and/or compostable material that is available for disposable take out packaging. Let me introduce you the different materials available to you so that you can offer more variety to your customers. ECO-FRIENDLY PLASTIC Plastic has become much easier to dispose and recycle. It is also highly versatile and offers the ability to see inside the container. We also offer several tamper evident containers to showcase your food in a grab and go setting. The plastic container remains practical, versatile and can keep food fresh, such as cut fruit, salads, or vegetables. We offer a wide variety of fully recyclable and reusable containers. Our collection also includes smaller containers for sauces and vinaigrettes.

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ECO-FRIENDLY BOARD AND PAPER When it comes to disposable takeout packaging, eco-friendly cardboard remains the most popular material. Think pizza boxes! But also think durable, elegant and moisture resistant packaging that is microwavable and 100% recyclable.

SUGARCANE PULP AND BAGASSE A rising star in the field of takeout packaging, the Bagasseand Sugarcane items have become the go-to for take out packaging. Using disposable sugarcane pulp reduces pollution and energy consumption. These containers are microwave safe, can handle oily, cold, or hot food and can withstand temperature variations from 10 degrees F to 428 degrees F. Most importantly, it is 100% composable. We are proud to offer a selection of containers and ramekins for all your takeout needs. Our 8 and 16 oz containers are great for ice cream! AGAVE OPTIONS We also offer a wide variety of agave straws and cutlery kits. As a by-product of the tequila industry, the agave fiber is rich in resources and a perfect solution to combat single use pollution. The straws dissolve into the environment and NOT in your drink. We offer natural and black in straws and stirrers. The Agave cutlery kit is wrapped in paper and has a napkin, fork, knife, and spoon. The kit is full size and heavy duty. These options are beautiful and upscale. Your Performance Food Group team can help you elevate and separate from everyone else. If you have any questions about our disposable takeout packaging, we are happy to share our knowledge with you and advise you on which disposable take out packaging is best for you.

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ONE SOURCE solution partners

A restaurant has a lot of moving parts. We help our customers keep them moving smoothly. In today’s marketplace, operators are faced with competition from every direction. At Performance Foodservice, we understand the dedication and long hours it takes to build a business from the ground up. Our One Source, Solution Partners is designed to help you gain additional customer consideration, compete more efficiently and reduce your costs. When you join the One Source program, you may receive discounts from our One Source suppliers. There is no cost for Performance Foodservice customers to join, and no obligation associated with the program.

MARKETING RESOURCES Connect with industry specific professionals who can help implement impactful marketing programs.

RESTAURANT OPERATIONS Find trusted partners to optimize efficiencies in operations.

STAFF SOLUTIONS Invest in employee training and management and find, retain and develop the best people in the business.

Visit PerformanceFoodservice.com/OneSource today and discover cost savings and business building solutions that will give you a competitive advantage. Check back frequently as we continue to bring more partners into the program. For more information reach out to OneSource@pfgc.com.

New Exclusive Branded Items PFS ITEM # 644040 656002 656003 544759 555642 627009 644859 474047 620056 620058 628872 651725 439913 338713 453894 663805 685385

PACK 2 20 20 10 6 6 6 6 50 40 4 5 36 4 1 4 2

SIZE 5 LB 125 CT 125 CT 16 OZ 5 LB 51 OZ 2 LB 32 OZ 5 OZ 8 OZ 1 CT 2 LB 2.67 OZ 5 LB 50 LB 5 LB 7-10 LB

BRAND WEST CREEK FIRST MARK FIRST MARK PIANEPIC ROMA HERITAGE OVENS ROMA ROMA HERITAGE OVENS HERITAGE OVENS FIRST MARK CONTIGO WEST CREEK ROMA SILVER SOURCE PERFORMANCE CM WEST CREEK

DESCRIPTION CHICKEN WING 8-10 FC STEAMED FZ LID PORTN CUP CLR 1.5-2.5 OZ LID PORTN CUP CLR 3.25-5.5 OZ VEAL STRIP LOIN CHOP KC CHEESE MOZZ LMWM SHRED SUPER PIE APPLE 10” PREM HI SPREAD GARLIC GF TFF GARLIC CHPD IN WATER BREAD FRNCH 8” LOAF BKD BREAD FRNCH 10” LOAF BKD BOTTLE SPRAY 24 OZ GLASS CLEAN CHEESE COTIJA GRATED CORN DOG AM FZ CHEESE ST LOUIS STYLE SHRED BEAN PINTO TRIPLE CLEAN BEEF WAGYU GRND FZ BEEF CORNED BRISKET FC FZ

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YOUR BUSINESS DEVELOPMENT SUPPORT TEAM TONY SCHMIDT, EXECUTIVE CHEF, DIRECTOR OF BUSINESS DEVELOPMENT

Tony is a 2002 graduate of the Culinary Institute of America in Hyde Park, N.Y. with more than 10 years of business and chef experience in various foodservice operations (externship with World Congress Center, Fortune 500 major hotel operations, healthcare, and independent operations) as well as a degree in Hospitality Management and Masters in Business Administration. Tony has served as a Southeast Corporate Regional Chef with a broadline foodservice distributor as well as Culinary Specialist Manager. With such vast & diverse experience, Chef Tony’s expertise extends well beyond the plate. Whether your business is in need of an operational efficiency analysis, cost containment investigation, P&L awareness, or any of the other daily, weekly, monthly, quarterly and annual challenges, Chef Tony and the PFS Business Development Team are “here to serve”. You can contact Chef Tony at tony.schmidt@pfgc.com MEGHAN PADGETT, EXCLUSIVE BRANDS MANAGER

Meghan Padgett grew up in Dunwoody, Georgia. She began her career in the restaurant industry as a server and bartender for Applebee’s while attending Erskine College in Due West, South Carolina. After college, she relocated to Chicago, IL. While there she managed a local gourmet grocery coffee division and was later promoted to a district and training manager. She helped to create a staff training program which included guest services, coffee production and recipes, and gelato creation. She also oversaw the construction of their gourmet food site. After 4 years in the Greater Chicago area, she returned to the Atlanta area in 2005 to work for various local restaurant groups as an operations manager, training director, and marketing director capacity. In 2017 Meghan left operations and joined the brokerage world. She worked as a broker partner for 3 years before she joined Performance Food Service Atlanta team as the Exclusive Brands Manager. You can contact Meghan at meghan.padgett@pfgc.com BRYAN CORSINI, BUSINESS DEVELOPMENT MANAGER – ITALIAN & CENTER OF THE PLATE

Bryan began working in the Food Industry as a meat cutter in 1976 while working his way through the University of Maryland. He began working as a category manager for Costco and finally landed in their operations division, rolling out meat cutting and delicatessen concepts. After running smaller foodservice distributors in the D.C. metropolitan area, Bryan moved to Baltimore and concentrated on specialty food distribution in Washington, Baltimore, and Annapolis. In Atlanta, he was drafted as a Center of the Plate Specialist for U.S. Foodservice for 15 years as the Brands Manager, concentrating on the promotion of Roseli Italian products and Center of the Plate applications. After short stints with Sysco and Reinhart Foodservice, he moved into Seafood and Meat programs with A&D Foods concentrating on Ethnic markets Miami to New York. He currently serves as Italian and Center of the Plate Specialist proudly selling Brave Heart Beef and Allegiance Pork products for Performance Foodservice. You can contact Bryan at bryan.corsini@pfgc.com WILLIAM MOISES, BUSINESS DEVELOPMENT MANAGER - HISPANIC SPECIALIST

William Moises has extensive experience in the Hispanic segment of the hospitality industry. Over the last 11 years, Willy has served as a Hispanic Foodservice Specialist, specializing in Hispanic products, cultural education and training, and operational consulting to enhance the success and profitability of the growing Hispanic segment of the foodservice industry. Willy’s strength is in bringing together the customer and purveyor to identify areas of opportunity to strengthen the business and build mutually beneficial relationships between the operator and their supplier partners. His vast product knowledge and extreme understanding of the uniqueness of the Hispanic segment is Willy’s forte! You can contact Willy at william.moises@pfgc.com

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JEFF MEAGHER, BUSINESS DEVELOPMENT MANAGER - SEAFOOD SPECIALIST

Jeff has a 20-plus-year career directing global procurement/sales operations, cultivating high caliber supplier partners, and delivering premium fresh/frozen seafood across all product categories. Jeff is a visionary leader and change catalyst offering a history of developing high performance teams to drive multi-million dollar revenue growth, margin improvement, inventory turn, and product line expansion. The value that Jeff can bring a foodservice operation can be instrumental in increasing profits and growing your business. As the seafood category is changing daily, having a subject matter expert like Jeff supporting your business is invaluable. It takes years and years of experience, worldwide travels, and knowledge to make sure your operation is using the right product at the most competitive price! You can contact Jeff at jeffrey.meagher@pfgc.com JACK ESTES, BUSINESS DEVELOPMENT MANAGER - CHEMICAL & BEVERAGE SPECIALIST

Jack is currently working on his 17th year here at Performance Foodserivce and has excelled in his career of chemical and beverage. He works with operators throughout the entire distribution network to assist in maximizing our independent operators chemical & beverage programs. This sometimes-forgotten category is ever changing and it’s very important to have access to the industry’s finest resources to help you run your business. You can contact Jack at jack.estes@ pfgc.com

KRISTINA MCSPADDEN, BUSINESS DEVELOPMENT MANAGER - NON-FOODS SPECIALIST

Kristina McSpadden is a graduate of South College in Savannah, Georgia with a degree in Supply Chain Management. She also has her certification in Purchasing and Inventory Management. Kristina started her career in foodservice working in purchasing for Dixie Crystals Foodsevice. During her career she was a supply chain manager for Suzuki Manufacturing before finding her passion again in foodservice distribution. Kristina has 17 years experience in foodservice with a concentration in everything non-foods. Currently, she is the Business Development Manager for the non-food segment of our business. You can contact Kristina at kristina.mcspadden@pfgc.com

KERANCE ROSS, BUSINESS DEVELOPMENT MANAGER - NON-FOODS SPECIALIST

Kay comes to us from Imperial Dade. Kay worked for 10 years with government contracts and accounts in the role of Bid Specialist. Her specialty was handling all customers, item specifications and delivery. Prior to Imperial Dade she worked for Fulton Paper Company as an accounts payable manager where she worked for 15 years. Kay resides in Bremen, Georgia with her daughter Savannah, who is a cheerleader for Jacksonville State University. You can contact Kay at kerance.ross@pfgc.com

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

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