PERFORMANCE PREP
Inspired Recipes for the Fall Holiday Season
FALL HOLIDAY RECIPES
DUCK CONFIT WITH CHERRY MARMALADE PIZZA INGREDIENTS: • (1) 14 in. Ultimo® Pizza Dough | #79008
• 2 oz. Radishes, Roasted | #954806
• 9 oz. Bacio® Whole Milk Shredded Cheese | #294204
• 1 oz. Radish(es), Sliced | #954806 (post bake)
• 3 oz. Duck Confit | #692026
• 2 oz. Peak® Arugula | #627365 (post bake)
• 2 oz. Cherry Marmalade, • 4 oz. White Pizza Sauce | #527422 (post bake, see recipe -->)
• 2 oz. Cherries, Sliced | #967582
DIRECTIONS: 1. Stretch pizza dough to 14”. Spread 4 oz. white pizza sauce across dough, leaving about a 1” 2. crust line. 3. Cover sauced area with 9 oz. Bacio Whole Milk Cheese. Place duck confit, cherries, and roasted radish on cheesed area of
4. dough.
5. Bake pizza until cheese is melted and dough is properly cooked. Finish with sliced radishes, cherry marmalade, and fresh
6. arugula.
Performance Prep: Fall Holiday Recipes 2026
CHERRY MARMALADE INGREDIENTS: • 2 lbs. Cherries, Pitted | #910895 • 1/2 cup Piancone® Vinegar, White Balsamic | #233084 • 1 tsp. Ham Base | #54741
• West Creek® Kosher Salt, as needed | #104752 • Magellan® Black Pepper, as needed | #628174 • Peak® (3) Thyme Sprigs | #855509
DIRECTIONS: all ingredients in a sauce pot and cook on medium heat 1. Combine until mixture turns into a thick jam like consistency. Then let cool.
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ALLEGIANCE® DRY-AGED PORK PORTERHOUSE WITH BROWN BUTTER SAGE PAN SAUCE PORK INGREDIENTS: • (2) Allegiance® Dry-Aged Pork Porterhouse Chops, 14 oz. | #200795 • 1 tbsp West Creek® Kosher Salt | #104752 • 1 tsp Roma® Ground Black Pepper | #264697 • 1 tsp Roma® Garlic Powder | #264685 • 1 tbsp Piancone® Olive Oil | #233299
BROWN BUTTER SAGE SAUCE INGREDIENTS: • 3 tbsp Nature’s Best® Unsalted Butter | #157189
• 1 tbsp Delancey Street Deli® Dijon Mustard | #1029801
• (8) Peak® Sage Leaves | #855527 • 1 tsp Apple Cider Vinegar | #27166 • (2) Roma® Cloves Garlic, Smashed | #474047 FOR GARNISH: Flaky Sea Salt | Fresh Thyme | Grilled Lemon Halves Performance Prep: Fall Holiday Recipes 2026
DIRECTIONS: pork porterhouses from the refrigerator 30–45 minutes 1. Remove before cooking. Pat completely dry with paper towels. Season generously with salt, pepper, and garlic powder.
a cast-iron skillet over medium-high heat until very hot. Add 2. Heat oil. Sear chops for 3–4 minutes per side until a deep golden-brown crust develops. Sear the fat cap for 1 minute to render.
heat to medium. Add butter, sage leaves, and garlic. Tilt 3. Reduce the pan and continuously spoon the foaming butter over the
chops for 2–3 minutes. Cook until internal temperature reaches: i. 135°F (57°C) for medium ii. 140°F (60°C) for medium-well
pork to a plate and tent loosely with foil. To the skillet, 4. Transfer stir in apple cider, Dijon mustard, and vinegar. Simmer 1–2 minutes, scraping up browned bits. Reduce slightly until glossy.
pork for 5–10 minutes. Spoon brown butter sage sauce over 5. Rest the chops. Finish with flaky sea salt and fresh thyme.
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BRAVEHEART® SHEPHERD’S PIE INGREDIENTS: • 5 lbs. Braveheart® Black Angus Beef, Ground | #340255
• 2 cup Roma® Tomato Sauce | #240392
• 1 tsp Roma® Black Pepper, ground | #264697
• 2 tsp West Creek® Salt | #104752
• 1/4 cup Roma Flour, all-purpose | #81983 • 3 tbsp Nature’s Best® Butter | #157189 • 1 tbsp Peak® Garlic, Clove(s), minced | #490111 • (2) Peak® Onion(s), Yellow, chopped | #476436 • 1 tsp Peak® Thyme, Fresh | #855509 • 1 cup Roma® Tomato Paste | #231869
• 2 cups West Creek® Beef Broth | #568638 • 1 1/2 cups West Creek® Cheese Cheddar, Shredded | #158811 • 5 lbs. West Creek® Potatoes, Mashed | #537853 • 1 lb. West Creek® Vegetables, Mixed | #283426 • 1 cup Piancone® Wine, Red | #609633 • 1/4 cup Worcestershire Sauce | #48358
Performance Prep: Fall Holiday Recipes 2026
DIRECTIONS: 1. Lightly brown ground beef and drain off fat. Add onion, garlic and butter and sauté with ground beef until
2. onions soften. Sprinkle with flour and stir until thickened. Add beef stock, spices, tomato sauce, paste, wine and
3. Worcestershire sauce. Simmer for 15- 20 minutes.
Pour into large pan. Sprinkle with frozen vegetables. Cover with
4. mashed potatoes. Sprinkle with cheddar cheese. 5. Bake 30 minutes at 350.
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RIDGECREST® BEER CHEESE AND BRISKET PRETZEL MELT INGREDIENTS: • 1 ea. Brilliance® Canola Pan Coating | #362592 • 1/2 tsp West Creek® Sea Salt Kosher | #104752 • 1/2 tsp Magellan® Black Pepper, Ground | #628174 • 4 oz. Ridgecrest® Beef Brisket, Sliced | #803542 • 2 ea. Pretzel Burger
Bun | #613583 • 4 oz. West Creek® Beer Cheese Dip, Warmed | #478692 • 2 oz. West Creek® Sauerkraut | #863484 • 4 oz. Delancey Street Deli® Potato Chips, Kettle | #687542 • 4 ea. Delancey Street Deli® Dill Pickle Spear | #373247
DIRECTIONS: 1. Sear the brisket and sauerkraut on the flat top. 2. Toast the pretzel bun with butter on the flat top. 3. Place the brisket and sauerkraut on the bun. the brisket and sauerkraut with the beer cheese and the 4. Cover top bun.
5. Serve with potato chips and pickles. Performance Prep: Fall Holiday Recipes 2026
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BOURBON PEACH GLAZE INGREDIENTS: • 2 cups Peaches, Fresh Peeled, Chopped | #701459 • 2 tbsp Bourbon
Dijon Mustard | #1029801 • 1/2 tsp Ground Ginger | #560238
• 1/4 tsp Magellan® • 1/4 cup Roma® Ketchup | #231215 Ground Cinnamon | #628152 • 2 tbsp West Creek® Apple Cider Vinegar | #273719 • 2 tbsp Brown Sugar | #33223 • 1 tbsp West Creek® Honey | #1012660
• 1/4 tsp Ground Nutmeg | #227767 • 1/4 tsp Ground Allspice | #56457 • West Creek® Kosher Salt | #104752
• 1 tbsp Soy Sauce | #40053
• Magellan® Ground Pepper | #628174
• 1 tsp Delancey Street Deli®
• 1 tsp Magellan® Vanilla
DIRECTIONS: a saucepan over medium heat, combine the peaches, peach 1. Inpreserves, ketchup, apple cider vinegar, brown sugar, honey, soy sauce, Dijon mustard, ground ginger, ground cinnamon, ground nutmeg, ground allspice, and a pinch of salt and pepper. Allow mixture to come to a simmer, stirring occasionally. Let it
2. simmer for about 10-15 minutes until the peaches are softened
and the flavors have melded together. Add 1 teaspoon of vanilla extract to the saucepan. Stir and simmer for another 5 minutes.
3. Use an emulsion blender to create a smooth consistency. Performance Prep: Fall Holidays
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ROASTED POBLANO MAC AND CHEESE INGREDIENTS: • 7 cups Luigi® Elbow Macaroni, • 5 lbs. Queso Bravo Cheese Dip Uncooked | #251644 with Jalapeños and Red Peppers, White | #68552 • 2 cups Peak® Pepper(s), Poblano, Fresh | #866986 • 2 tbsp Paprika, Smoked | #874331 • 1 1/4 cups Nature’s Best® Milk, Whole | #199417
• 1 tbsp Magellan® Cumin, Ground | #628153
DIRECTIONS: macaroni according to manufacturer’s instruction for al 1. Cook dente; drain. Set aside. heat grill to high; roast poblanos until charred on 2. Meanwhile, all sides. Alternatively, heat peppers over burner of gas range or roast in convection oven, high fan, until blackened. Set aside to cool.
3. Peel, seed, remove stems and julienne (1/2”) cooled poblanos. Queso Bravo Cheese Dip using preferred method until 4. Heat warm. cooked macaroni, warm cheese sauce, roasted poblanos, 5. Combine milk, paprika and cumin; stir until blended. into greased 2” deep full hotel pan; cover. Cook until 6. Pour macaroni and cheese reaches 165°F.
Performance Prep: Fall Holiday Recipes 2026
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PFS NJ ITEM NUMBERS BY BRAND ITEM #
BRAND
DESCRIPTION
PACK SIZE
200795 294204 227767 362592 340255 373247 687542 1029801 910895 33223 48358 54741 27166 527422 40053 68552 251644 628152 628153 628174 811289 56457 560238 874331 692026 199417 157189 701459
ALLEGNCE BACIO BADIA BRILLIAN BRVHRT DELANCEY DELANCEY DELANCEY DOLE DOMINO FRENCHS GOLDLBL2 HEINZ KENS KIKKOMAN LOL LUIGI MAGELLAN MAGELLAN MAGELLAN MAGELLAN MCCRMCK MCCRMCK MCCRMCK MPL LF NTRSBST NTRSBST PACKER
PORK CHOP PORTERHOUSE DRY CHEESE MOZZ LMWM SHRED PREM NUTMEG GRND PAN COATING CANOLA BASED TFF BEEF ANG GRND FINE 75/25 PICKLE KSHR DELI SPEAR 275-325 CHIP POTATO KETTLE GRMT MUSTARD DIJON CHERRIES DARK SWEET IQF SUGAR BRWN DARK TFF SAUCE WORCESTERSHIRE TFF GF BASE HAM NO MSG PASTE TFF VINEGAR APPLE CIDER 5% ACIDITY SAUCE PIZZA WHI GARLIC SAUCE SOY DIP CHEESE QUESO BRAVO WHI PASTA MACARONI ELBOW CINNAMON GRND CUMIN GRND PEPPER BLK GRND FINE GRIND EXTRACT VAN PURE ALLSPICE GRND TFF GINGER GRND PAPRIKA SMKD DUCK LEG WHL B/I CONFIT FC FZ MILK WHL ULTRA PSTRZD TFF BUTTER SOLIDS UNSLTD AA TFF PEACH FRSH
12 6 6 6 6 1 8 2 2 24 4 6 6 4 1 6 2 1 1 1 6 1 6 1 24 6 36 1
Performance Prep: Fall Holiday Recipes 2026
14 OZ 5 LB 16 OZ 17 OZ 10 LB 5 GA 16 OZ 11 LB 5 LB 1 LB 1 GA 1 LB 1 GA 1 GA 5 GA 5 LB 10 LB 18 OZ 14 OZ 5 LB 32 OZ 1 LB 12.5OZ 17 OZ 10 OZ .5 GA 1 LB 25 LB
ITEM #
BRAND
DESCRIPTION
PACK SIZE
954806 967582 476436 627365 855509 866986 855527 233084 609633 233299 613583 803542 81983 231215 231869 240392 264697 490111 264685 474047 79008 104752 158811 273719 283426 478692 537853 568638 863484 1012660
PACKER PACKER PEAK PEAK FRS PEAK FRS PEAK FRS PEAK FRS PIANCONE PIANCONE PIANCONE PRP&PLR RDGCRST ROMA ROMA ROMA ROMA ROMA ROMA ROMA ROMA ULTIMO WEST CRK WEST CRK WEST CRK WEST CRK WEST CRK WEST CRK WEST CRK WEST CRK WEST CRK
RADISH CELLO CHERRIES DRIED ONION YLW JUMBO ARUGULA FRSH THYME FRSH PEPPERS POBLANO SAGE FRSH VINEGAR WHI CONDIMENT BALSAMIC WINE COOKING RED OIL OLIVE EXTRA VIRGIN BUN BURGER 4” BAVARIAN PRETZEL BEEF BRISKET SMKD SLCD FC FZ FLOUR H&R AP ENRICHED BLCHD KETCHUP 33% FCY TFF PASTE TOMATO 24% SAUCE MARINARA TRDTNL PEPPER BLK TABLE GRIND GARLIC CHPD IN WATER GARLIC PWDR GARLIC CHPD IN WATER PIZZA DGH BALL SALT SEA KSHR CHEESE CHED MILD YLW FTHR SHRED VINEGAR APPLE CIDER 5% ACIDITY VEG BLND 5 WAY IQF DIP CHEESE CRAFT BEER FZ POTATO MASHED BROTH BEEF NO MSG SAUERKRAUT HONEY AMBER EXTRA LIGHT
7 1 1 2 1 1 1 2 2 12 72 6 1 6 6 6 1 1 1 6 24 12 4 4 12 4 6 12 6 6
1 LB 10 LB 25 LB 2 LB 4 OZ 10 LB 8 OZ 5 LT 2 LT 500 ML 2.8 OZ 3.25LB 25 LB #10 CN #10 CN #10 CN 5 LB 32 OZ 16 OZ 32 OZ 18 OZ 3 LB 5 LB 1 GA 2.5 LB 5 LB 3.24LB 49 OZ #10 CN 5 LB
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