The Dish | All Eyes on Easter

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ideas for success

All Eyes on Easter


Legendary Ingredients

Load Up with Lamb



Piancone Epicureo® rma

nce Foodser vice


Fried Additions That Entice®

Recipes & Chef Tips Inside

from the foodies at

Fresh Takes on the Traditional

To Make Brunch Service Blossom It’s time to bloom. There’s great beauty in the springtime return of nature – plants and flowers rush back to a state of lush fullness. Emerging from the darker days of winter can signify a period of personal growth as well. And for restaurants, the arrival of spring means an end to slower shifts. Patios and outdoor spaces will soon open to capacity. It’s an opportunity to see the full potential of your business. In the world of foodservice, Easter brunch is the spring main event – a true test of a restaurant’s ability to juggle larger parties while providing exemplary service to couples and


young families. Décor, ambience, and staff teamwork are on full display. But ultimately, it’s the menu that will have guests hopping away with happiness. Performance Foodservice is here to offer some Easter inspiration to help your brunch blossom. It all starts with lamb, the most popular Easter culinary symbol that has long been featured on, no less an expert, than the Pope’s plate. In these pages, you’ll find two immaculate lamb-based dishes to appeal to both traditionalists and more intrepid diners: the Greek favorite moussaka, reimagined with a lamb Bolognese, as well as a grilled loin chop. Veal enthusiasts

are sure to be wowed by an Italianinspired short rib recipe and a Southern-style bourbon glazed dish with cheddar grits. Our expert chefs have developed culinary Easter eggs such as a sous vide pork tenderloin and a mushroom-stuffed Wellington option that will no doubt pop on social media. The evocative menu is topped off with a creamy Roma® meatball and tater tot haute-style dish, in addition to a sunny, spicy brunch pizza, perfect for all palates. The Easter season represents renewal and a fresh start. Make the most of it with a brunch that allows your restaurant to flourish.

Look for these callouts:

Chef Talk Get inside our chefs’ brains and find out what inspired their dishes.

Check out our library of recipes and articles online.




RIDGECREST® APPLEWOOD BACON Premium flavor with a delicate blend of smoke, sugar, and salt

WEST CREEK® PULLED WHITE & DARK MEAT CHICKEN Chicken are fed an enriched diet of calcium and nutrients for maximum taste

WEST CREEK BUFFALO CHICKEN DIP Just the right ratio of heat and saucy deliciousness


Add Some Pizzaz

Easter services start early, and for families, that can result in cranky kids — not to mention weary parents and grandparents. Help them wake up with a flavor-packed Sunrise Pizza.


This ideal brunch pie is topped with succulent pulled chicken, applewood bacon, creamy mozzarella cheese, and a mildly spicy, tangy Buffalo cheese sauce. Blue cheese crumbles, roasted peppers and onions add touches of texture and flavor, but it’s the sunny-side up eggs on top that finish off this eye-opening, palatepleasing pizza. Your kitchen staff will also be feeling sunny as these toppings can be piled on to an easy-prep Ultimo® crust for maximum efficiency.

Perfect pizza pairing with bold flavor and texture

Sunrise Buffalo Pizza

Serves: 4

Ingredients 1 c. ½ c. 1 ea. 1 c. ¼ c. 3 T. 3 ea. 1 c.

preparation West Creek® Buffalo Chicken Dip West Creek Pulled White and Dark Meat Chicken Ultimo 14-inch Pizza Crust or Dough Ball stretched to 14-inches Simplot® Roast Works Peppers and Onions Roma Blue Cheese Crumbles Ridgecrest® Applewood Bacon, cooked and crumbled Nature’s Best® Eggs Bacio® Shredded Mozzarella Cheese Green Onion for ganish

From the center moving towards the edge of the crust in a circle motion ladle the Buffalo chicken dip on the crust. Sprinkle half of the cheese on top. Arrange, peppers, onions, bacon, and pulled chicken on top then sprinkle remaining cheese. Crack three eggs on top of pizza. Cook in your oven of choice then serve. Garnish with chopped green onion.


ALLEGIANCE PORK TENDERLOIN Hand selected for great marbling and tender, delicious taste

Livin’ La

Vide Loca The restaurant industry is rife with pitfalls — labor stress when time is of the essence being one. As a result, we’ve seen an emphasis on the sous vide method, or low-temperature cooking in a sealed bag. For this recipe, the process is refreshingly simple: Start with a tender, juicy tenderloin from our Allegiance® Pork line. Allegiance is sourced from the top 20% of pork in the country and can be traced back to a single-source family farm in the Midwest. Combine that with our PathProven ® program, and you have an exciting story to offer guests. Season this exquisite pork in a simple marinade, seal the bag, and place in the sous vide water bath. A final sear and some garnishes are all that’s left for a gorgeous Easter presentation.

PEAK FRESH PRODUCE® ROSEMARY SPRIGS Piney, with peppery, minty flavor


Pork Tenderloin “Sous Vide” w/ Honey, Ginger & Rosemary Servings: 4 Ingredients

PEAK FRESH PRODUCE® GINGER Mildly spicy, peppery, and citrusy

1.25 lb.

Allegiance® Pork Tenderloin

½ c.


2 T.

Olive Oil

1 ½ T.

Peak Ginger

1 ea.

Peak Lemon, juiced

3 ea.

Peak Fresh Rosemary Sprigs

3 T.

Peak Fresh Rosemary, chopped + garnish


Kosher Salt


Fresh Ground Black Pepper

preparation Pre-heat the sous vide water bath to 145°F. Season all sides of the pork tenderloin with salt and freshly ground pepper. Combine the honey, olive oil, ginger, garlic, and lemon juice in a bowl and pour this mixture into a cryovac or Ziploc freezer bag. Add the pork tenderloin and massage it to coat it with the marinade. Place the rosemary sprigs around the sides of the tenderloin. Remove as much air from the bag as possible and seal the bag (use a vacuum sealer if possible). Place the bag with the pork in the water bath. Cook the pork in the sous vide bath for 3 hours.

Chef Talk Let all of your product rest and cool before placing it in the water bath for cooking. Low and slow is the secret. Let this rest for 5 minutes after pulling it from the sous vide water. Goes well with a nice Gewürztraminer.

Remove the pork tenderloin from the bag and dry it lightly with clean paper towels. Discard the rosemary sprigs but reserve the cooking juices in the bag. Heat a large pan over medium-high heat. Add a little olive oil to the pan and sear the pork tenderloin on all sides until evenly browned. Transfer the tenderloin to a cutting board, cover with foil and let rest for a few minutes. Pour the reserved cooking juices into the pan and bring to a low simmer. Reduce the sauce until it has thickened to sauce consistency. Add the chopped rosemary and season with salt and pepper. Slice the pork tenderloin and transfer the slices to a serving platter. Cover with the sauce and garnish with fresh rosemary sprigs.


Ridiculous ribs PIANCONE EPICUREO® SHORT RIB RAVIOLI Absorbs water for 30-50% more portions per case


PIANCONE EPICUREO VEAL SHORT RIBS PathProven® to ensure the highest standards of animal welfare treatment



The Veal


Center-of-plate options come in all shapes, sizes – and costs. With so much to consider from an inventory perspective, cost-effective and versatile COP items provide more value than ever before. That’s one reason short ribs have become a mainstay on menus, from pub fare to fine dining.

WEST CREEK® BEEF BROTH Zero grams of trans fat, with no gluten or MSG

For this classically inspired Italian dish, premium, fall-off-the-bone Piancone Epicureo® Veal Short Ribs are braised and flavored with a decadent Marsala mushroom sauce. The vivid, intense red colors of the sauce are juxtaposed against the deep, earthy broccolini green in a passionate presentation. Serve alongside buttery Piancone Epicureo Short Rib Ravioli covered in savory stroganoff sauce for the perfect Italian pairing.

Chef Talk This dish comes together quickly, once the initial prep is complete. Braise your veal short ribs and keep warm. Cook and chill your short rib ravioli, then simply reheat when ready. Once everything is prepped and cooked, it is just a matter of plating, serving, and enjoying!


No Grits No Glory

ROMA® VEAL STEW MEAT Hand-cut and close to 100% lean

WEST CREEK® CHEDDAR GRITS Cheesy, great source of B vitamins


Mouth of

the South Rich with intense flavors and chock-full of comfort, Southern classics tend to be strong performers on brunch menus. Take this enticing bowl, which features authentic Roma® Veal heaped on to a bed of cheesy cheddar grits.


A great combination of quality, price, and crunchy performance


The veal stew is enhanced with harvest vegetables and hints of bourbon, adding robust smoky, sweet depth. Need a little extra texture and color to contrast with the earthy browns, reds, and yellows that characterize this dish? Top with crunchy fried onion straws from Entice and sprinkle chopped green onions for a touch of fresh color. Once they taste this Easter brunch bowl, y’all know guests are coming back for more!

Consumers are back to dining out but still expect a heightened level of safety and cleanliness. How can restaurants meet the increased demand for hygiene standards? One option is the Tork Vision Cleaning solution (TVC), which can save 20% of your cleaning hours. TVC uses real-time data to identify when and where there are service needs in your operation. Using sensors to monitor visitor traffic and consumption levels, TVC helps meet expectations by maximizing efficiency to reduce product waste, save time, and maintain the new hygiene standard.



Hop and


Traditional lamb dishes always perform well at Easter brunch, and this premium loin chop is no exception. What sets this chop apart is that it’s sourced using our revolutionary PathProven® tracing system, which ensures animal health and humane treatment, as well as consistent quality. Guests are increasingly interested in farmto-table background, and this All-Natural USDA Choice lamb can be traced through a sustainable process all the way back to local Colorado farms in the Rocky Mountain foothills. Perfectly seasoned green beans and roasted potatoes round out the classic presentation.

What are some ways to add quick & eyecatching spring gameday eats to menus? Spring sports are in full bloom, and fans are craving easyto-eat munchies on gameday. Ingredients like RoastWorks® Flame-Roasted Pineapple & Pepper Blend will up your app game and can be used to punch up nachos, ad a kick to loaded fries, provide a fresh & bright topper to tacos, and much more. This blend of flame-roasted pineapple, red peppers, onions, poblanos, jalapeños, green onions, garlic, and cilantro has been prepared for ready-to-eat (RTE) applications, offering the flexibility to thaw and serve — with no additional cooking required.



PIANCONE EPICUREO® LAMB LOIN CHOP Acclaimed for its exceptional taste, performance, and consistency

Indulgent & Industrious Easter Brunch Restaurant operators have so many things to consider in the current industry landscape, including juggling the traditional indulgence of Easter brunch with cost management. Our experts dig into striking that balance with on-trend ideas.

Click here to find out more on Controlling costs while keeping brunch fresh and fun!




PEAK FRESH PRODUCE® FRESH THYME Slightly minty, with a subtle dry aroma

ALLEGIANCE® PORK TENDERLOIN Third-party audited to ensure the highest industry standards

PEAK FRESH PRODUCE MUSHROOMS These meat enhancers are fresh, natural superfoods


That’s the


The celebration of a family brunch calls for a meal worthy of the event. And when we think about Easter menus, tenderloins, sauces, and pastries often come to mind. Consider combining these elements and wowing the whole family with a well-executed take on pork tenderloin. Sustainably sourced Allegiance® Pork is renowned for its fork-tender, superior flavor and gorgeous marbling. For a showstopping Easter plate, our chefs have crafted a Wellington version stuffed with umami flavors and coated in a buttery, flaky crust. The juicy pork is packed with a medley of rich mushrooms, while the golden-brown pastry outer level tastes like a celebration. The vibrant layered presentation looks amazing on camera as well – so you’ll surely get an abundance of social shoutouts.

Beyond the Brunch Easter can be a springboard to other seasonal menus. Discover how celebratory products and ingredients can be cross-utilized for gameday menus, shareables, and other seasonal events.

Click here to Learn More. 15

Haute to


Haute cuisine is characterized as precise and upscale – typically finer French-style dining at premium price points. And that does seem to fit the traditionalist view of Easter. But a new generation of diners crave flavor innovation with a fun, casual vibe. Creativity is layered into this saucy, cheesy take on meat and potatoes. Roma® Gourmet Meatballs are cooked in a rich creamy broth with vegetables and buried like tender Easter eggs under a mound of golden-brown tater tots and cheese. Break out of the classic Easter mold and serve this playful dish as an appetizer or shareable entrée for kids and parents alike. Who says haute cooking can’t be fun?

Limited Spring Offers LTOs are a great way to spur spring success. During a season of renewal, consumers are interested in specialty items they can only get for a limited time. Here are some suggestions to help grab their attention.

Click here for more details! 16

PEAK FRESH PRODUCE® PARSLEY Triple-washed and ready-to-eat

WEST CREEK® TATER TOTS Outstanding quality, crispy, satisfying taste

Great Northern Roma® Meatball Haute Dish Servings: 8 ROMA® ITALIAN BEEF MEATBALLS Perfectly spiced for authentic Italian flavor

Chef Talk Don’t overcook the vegetables or other ingredients before baking, so everything remains tender to the bite. Cabernet Sauvignon is a recommended pairing.

Ingredients 4 T.

All-Purpose Flour

3 T.

Olive Oil

1 ea.

Peak® Onion, chopped fine

2 lb.

Roma Meatball Beef 2oz. Italian, frozen Kosher Salt

½ tsp.

Ground Allspice

½ tsp.

Freshly Grated Nutmeg

¼ tsp.

Ground White Pepper

1 ½ c.

Heavy Cream

1 c.

Beef Broth

2 c.

Frozen Peas and Carrots

3 T.

Peak Parsley, chopped

2 c.

Shredded Sharp Cheddar Cheese

2 lb.

West Creek® Tater Tots

preparation Preheat the oven to 375°F. In a large pan, heat the vegetable oil. Add allspice, nutmeg, white pepper, chopped onion and all-purpose flour and cook until flour has browned. Add heavy cream and beef broth and cook until sauce has been created. Add peas, carrots and two tablespoons of parsley. Place meatballs in a casserole dish (9”x13”) and cover with the sauce from the pan. Sprinkle 1 cup of cheese evenly on top. Top with the tater tots and sprinkle with the remaining cup of cheese. Bake until golden brown, about 35-40 minutes. Let cool for 10 minutes before serving. Garnish with chopped parsley.




Easter is one of the most important celebrations in Greece, so a moussakastyle dish with lamb seems especially apt to showcase for Easter brunch. In this version, ground lamb from our most premium Italian brand, Piancone Epicureo®, is combined with marinara sauce, red wine, and cinnamon in an authentic Bolognese sauce.


It’s then stacked with battered Roma® eggplant and Yukon gold potatoes for a reimagined take on the classic Greek fare. Top with fried onion straws for a little extra crunch, and don’t forget to drizzle pesto and Alfredo sauces to punch up the visual and flavor appeal. This moussaka’s creative, yet elegant look will turn heads and stand out on a social media feed.

What are some ways to add a quick and versatile dish to spring menus? From the leaders in Italian cuisine, Roma Gourmet Beef & Pork Meatballs are fully cooked, can be reheated with a variety of methods, and provide quick and easy prep for labor savings. Made with freshly ground beef and pork, aged Romano cheese, and bold Italian spices, these gourmet meatballs are perfect for different spring menu applications, such as vegetable protein bowls or a twist on the classic Caesar salad with the addition of sliced meatballs. You can also add these ingredients to sandwiches or serve with a light and refreshing spinach pesto as an appetizer.


ROMA BATTERED EGGPLANT CUTLET Frozen for easy storage and easy prep

ENTICE® BATTERED ONION STRAWS Adds fried crunch and savory onion flavor to a variety of plates


PIANCONE EPICUREO® GROUND LAMB Halal-certified for a distinctive farm-tofork experience


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