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July-September 2012

The Resourcer

Large Enough to Serve, Small Enough to Care



Culinary Showcase 2012 PRIZE WINNERS p.4

Important Dates to Remember S & W Wholesale offices will be closed the following days:

Wednesday July 4, 2012 & Monday September 3, 2012

In order to allow our employees the opportunity to enjoy the holiday of Independence Day and Labor Day with their friends and families. We apologize in advance for any inconvenience this may cause. Please ask your salesmen how your deliveries maybe affected.

Paul’s Perspective p. 3 Culinary Showcase Winners p. 4-5 Austin Blues and Saucy Blues Recipes p. 7-8


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Our Culinary Showcase was held at Bantaa’s Le Fleur de Lis in Ponchatoula on May 21st. I would like to thank everyone who came out to the show. We gave out some great door prizes and had several drawings where we gave away over $6700 for purchases (see p. 4-5).

It was great to see some new faces at the Food Show this year and it was nice catching up with the rest of you. If you didn’t get to make it this year I hope to see you at next year’s show! I don’t get to talk to every customer throughout the year as much as I’d like to, so that is something I look forward to doing every year at our Culinary Showcase. We are already working on some new ideas for 2013 to make the show even better for you our customers, so be sure to lookout for that. I hope all of you have a great summer and thank you for your business.

The theme this year was “Festival of Ideas”. We had 67 vendors showcase some great products and innovations for everyone. We also had a special performance from local high school students who are enrolled in the LRA’S ProStart Program. For those of you unfamiliar with ProStart, it is a nation wide two-year culinary arts and restaurant management program. From knife and cooking skills to business planning, these students obtain valuable insights to upstart their future culinary Paul Spalitta, Owner careers. Currently 50 high schools in Louisiana offer the accedited program, and it’s continuing to grow. James Blanchard, the Louisiana coordinator for ProStart brought with him Instructors Chef Patrick Phelan from St. Charles, and Chef Patti Johnson from Hammond High along with their team of students and other students from the surrounding area to our show this year. Hammond High’s menu that won 1st place in the 11th Annual State Competition was showcased onstage. The menu included 3 courses: appetizer-a medley of garlic shrimp, almond-crusted shrimp, and bacon-wrapped shrimp in a cane syrup and orange juice glaze; entrée- filet with a mashed potato patty and kale Rockefeller; and dessertcream puff with Chantilly cream and chocolate-covered strawberries. We also had Chef Patrick onstage with the other students who created a delicious BLT pasta featuring Hormel bacon for everyone to try.

I believe that these students are the future of our industry and I want to help promote this program as much as possible. If you want to learn more about ProStart, the National Restaurant Association Educational Foun- The Hammond High ProStart team winning their 1st place awards. From left: Pattie Johnson, Olivia Myers, Jasmine Spears, Danielle Wilkins, Rosa dation (NRAEF) has more information on their webAtkins, Bethany Armstrong and James Blanchard, Louisiana Prostart site: If you’re interested in getting Coordinator. involved you can contact James Blanchard via email:

Large Enough to Serve . . . Small Enough to Care


Congratulations WINNERS! Throughout the show names were drawn to give customers a chance to win a percentage off of their purchases. Eight customers received anywhere for 10% to 25% off of their April 2012 purchases.

15% WIN: Bootsy’s

From left: Bill Sanford, David Cunningham and Sales VP Ron Mannino

25% WIN: Brooks General Store From left: Annette Brooks, David Brooks and Communications Manager Samantha Spalitta

10% WIN: Big’s Place

From left: Salesman Mike Fedele, Sonia Whitehead and Landon Knight


10% WIN: Smith’s Fast Food From left: Evelyn Cooper and Salesman Mike Wallace

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10% WIN: Sister’s Brew

From left: Salesman Duncan Alcantara

15% WIN: Bantaa’s Fleur de Lis From left: Gerald Bantaa and VP of Sales Ron Mannino

25% WIN: Yum Yum Bakery

From left: Stephanie Fendlason and Salesman Tim Costanza

15% WIN: Sal and Judy’s

From left: Sal Jr., Jimmy, and Sal Impastato, Salesman Barry Wood and Lynn Collins

We hope you enjoyed S&W's 2012 Culinary Showcase. The vendors and staff here at S&W work hard to make the show a success each year. We want to make next year’s show even better. If you have any comments or suggestions regarding the show we would love to hear from you. You can send us an email at:



Recipes Honey Mustard BBQ Ribs

Ingredients • • •

12 each AUSTIN BLUES® BBQ Ribs 4 1/2 cups Dijon mustard, country style 4 1/2 cups honey

Directions: 1. Prepare ribs according to directions on

the package. 2. Combine mustard and honey, and brush on ribs during last 5 minutes of cooking. 3. Serve ribs with boiled sweet corn and fresh potato salad. Serves 12

Smoked Pulled Chicken Sliders

The perfect bite-sized appetizer. Toss AUSTIN BLUES® pulled chicken with your own signature BBQ or buffalo sauce, pile onto sweet Hawaiian or mini hamburger buns and serve with a side of cool ranch or blue cheese dressing, seasoned fries and celery.


Call Us Today 985-542-4444

Smoked Sliced Brisket Sandwich

Ingredients •

• • •

3 pounds AUSTIN BLUES® Smoked Brisket, thinly sliced 8 each kaiser rolls 8 ounces barbecue sauce 1 each onion, red, thinly sliced

Directions: 1. Split Kaiser rolls, brush with melted butter, and place on hot

griddle until golden brown. 2. Place 6 ounces of brisket on each roll, add a slice of onion, and top with 1 ounce of barbecue sauce. 3. Place roll top on, and serve with French fries and cucumber salad. Serves 8

Ingredients • • • • • •

BBQ Chicken Pizza

1 each prebaked pizza crust, 12" 1 cup barbecue sauce 2 cups mozzarella cheese, shredded 1/4 cup onion, red, cut into strips 6 ounces AUSTIN BLUES® BBQ Pulled Chicken 1 tablespoon cilantro, fresh, chopped

Directions: 1. Spread barbecue sauce evenly on pizza crust. 2. Sprinkle with cheese, onions, and half the chopped cilantro. 3. Spread pulled chicken evenly over the top. 4. Bake at 400°F for 10 - 15 minutes, or until cheese is completely melted. 5. Garnish with remaining cilantro, and serve.

Serves 4


Make it great. Make it real. Make our BBQ your BBQ solutions. Thanks to AUSTIN BLUES® BBQ and SAUCY BLUES® BBQ, it’s easier than ever to serve up the slow-cooked, true smoked flavor of authentic barbeque. These delicious BBQ products… •

are hardwood-smoked for up to 16 hours

are easy to prepare with no need for a smoker or other special equipment

are individually sealed—and bulk packed—for easy storage

AUSTIN BLUES® BBQ comes un-sauced, so you can add your own signature sauce or a regional favorite. SAUCY BLUES® BBQ comes pre-sauced with SWEET BABY RAY’S® awardwinning sauce. No matter which one you choose, these products can add an interesting, new twist to your current menu items like sliders, salads, and sandwiches. Or you can use them to create an entirely new array of crowd-pleasing favorites that can build more traffic… and your reputation. Authentic barbeque is a great value that can be easily incorporated into any daypart. And with its flavorful, smoked meat taste you can use less product and still leave patrons satisfied—all while increasing your profits. Make AUSTIN BLUES® BBQ and SAUCY BLUES® BBQ a part of your line-up and see how easy it really is to bring consistent quality and authentic barbeque items to your operation.

S & W Wholesale Foods, LLC 985-542-4444

S & W The Resourcer 3rd Qtr 2012  

S & W The Resourcer 3rd Qtr 2012

S & W The Resourcer 3rd Qtr 2012  

S & W The Resourcer 3rd Qtr 2012