The Dish | Sail Into Summer

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ideas for success

Sail Into Summer





nce Foodser vice

Treasure of the Sea Empire’s Treasure®

Get Grilling

Summer Classics

Epic Eating

Center of the Plate

from the foodies at

The Heat Is On

Sizzling Service to Start the Summer Sun, fun, and yum – the best time of the year for dining out has arrived. Sorry Bananarama, there’s no such thing as a cruel summer; not while chefs all over the country are whipping up a fresh wave of flavors, and restaurants are turning outdoor patios into paradise. Our experts in summer service have jumped right in to create recipes touching on the nostalgia of seasonal classics, treasured seafood favorites, and new protein possibilities. These creative and comforting menu items should attract plenty of summer crowds, leaving restaurant operators walking on sunshine. Close your eyes and think of the smell of summer – no, it’s not suntan lotion and the pool! (Although that’s


pretty good too.) It’s the smell of a sizzling grill. Whether at a backyard barbecue, a beach town drive-thru, or a ballgame, burgers and hot dogs are on the summer menu. Performance Foodservice chefs have taken classic concepts and served up fun new takes, incorporating outstanding ingredients from our trusted family of brands. Diners will also spend much of the summer looking for treasure – hidden culinary gems that bring out the best in their taste buds. We’ve combined our Empire’s Treasure® seafood items with another summer staple – beer – perfecting fried, beer-battered menu items worth dishing about on social. And while grilled meats and seafood are often the center of summer

attention, center-of-the-plate proteins can be at the heart of your success. Avoid supply issues by putting the spotlight on veal steaks and loins from our premium Italian Piancone® Epicureo brand. With Mediterranean and Kansas City-style flavorings, we offer bold, on-trend tastes that stand out from your typical cuts. In the summertime, the crowds come out, and the warmer weather creates more opportunities to get the most out of that average check. Exciting recipes and products from Performance Foodservice can help you ride the wave to an endless summer of consumer enthusiasm.

Look for these callouts:

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

Find out how you can start utilizing our products right away – without too much preparation or time in the kitchen.

Check out our library of recipes and articles online.


This Frank’s on Fire

WEST CREEK® JALA-MANGO BBQ SAUCE A sweet, spicy, and fruity glaze


RIDGECREST® ANGUS FRANK 100% Black Angus beef, seasoned to perfection

Feel the

Chef Talk A great hot dog snaps when you take a bite. That means you have an almost crisp skin or casing from cooking. On the grill, cook it on the hot spot or higher heat area. Cooking for 2-3 minutes provides that flame charred crisp bite.

Ridgecrest® Chipotle Q Dog


As the quintessential summer food, hot dogs bring out strong opinions. There’s a regional battle for bragging rights, and the wrong toppings can draw ire. Here’s what we can all (mostly) agree on – more hot dogs should bring the heat. This fiery frank features a Ridgecrest Angus Frank slathered in a spicy BBQ sauce with jalapeños. West Creek® Jala-Mango BBQ Sauce is whisked together with Contigo® Pureed Chipotle Peppers for a smokin’ summer sauce that’ll make your tail wag.

Serves: 4



4 ea.

Heritage Ovens® Hot Dog Bun

4 ea.

Ridgecrest® 4-1 Angus Franks

In a bowl whisk together chipotle and BBQ sauce. Cut the tomatoes in half, then slice.

½ c.

West Creek® Jala-Mango BBQ sauce

1 T.

Contigo® Chipotle Pepper, Pureed

¼ c.

Contigo Pickled Slice Jalapeños

1 ea.

Peak® Tomato

½ c.

Roma Roasted Red Peppers, Sliced ®

Cook hot dogs on grill for 2-3 minutes. Then place on steamed bun. Arrange tomatoes and peppers on side of hot dog on each bun. Stripe chipotle BBQ sauce over top, then finish with some pickled jalapeños peppers.


The Culinary Cure

For food lovers, the Mediterranean is an entrancing source of quality and flavor. It feels as if summer was invented in that part of the world. As a result, Mediterranean cooking can provide a fresh, internationally inspired take on center-of-the plate proteins. This gorgeous Piancone Epicureo Veal Loin Chop sits atop toasted couscous featuring grape tomatoes, cucumbers, Roma® Kalamata Olives, and feta cheese. The elegant, tender grilled chop is finished with Za’atar seasoned butter. PIANCONE EPICUREO® Veal Loin Chop 12 oz. PIANCONE® Mediterranean Feta Dressing ROMA® Feta Cheese, Kalamata Olives PEAK® Tomatoes, Red Onion, Euro Cucumbers, Mint



Till You Drop

Veal Loin Chop with Zaatar Butter and Mediterranean Couscous Servings: 3 3 ea.

Piancone Epicureo® Veal Loin Chop 12 oz.

1 ½ c.

Israeli Couscous, Toasted

¼ c.

Peak® Red Onion, Small Diced

¼ c.

Peak Grape Tomatoes, Cut in Half

¼ c.

Peak Euro Cucumber, Seeded and Small Diced

¼ c.

Roma® Feta, Small Diced

¼ c.

Roma Kalamata Olives, Cut in Half

7 leaves

Peak Fresh Mint

3 oz. Piancone Mediterranean Feta Dressing 6 oz.

Nature’s Best® Butter Solids Unsalted

2 oz.

Za’atar Seasoning

3 qts.

Boiling Water

Salt and Pepper to Taste


Place butter in a small mixing bowl with za’atar seasoning then reserve until it reaches room temperature. Add water to a saucepan, season with salt to taste and bring to boil. In a dry sauté pan over high heat, toast couscous then put into boiling water until you achieve al dente pasta. Remove couscous from boiling water and let cool to room temperature. Mix your butter and za’atar seasoning until combined thoroughly. Place seasoned butter on plastic sheet wrap and wrap into a compound log. Put seasoned butter in the fridge to set.

Guests can showcase authentic, travel-worthy dishes on their feed, right from the comfort of your dining room or patio.

Mix couscous with red onion, grape tomatoes, cucumber, kalamata olives, feta cheese, and Mediterranean feta dressing. Season veal with salt and pepper then place on high heat grill, cross hatch mark both sides of each steak. Cook chops until the internal temperature is 135°F, let rest for 5 minutes. Plate your Mediterranean couscous salad first topped with veal loin chops finished with a slab of za’atar butter and garnished with fresh mint leaves.


Trust In

Cod VILLAGE GARDEN® POPPYSEED DRESSING Full of tangy flavor with a touch of sweetness


EMPIRE’S TREASURE® 5 OZ ANCHO BREADED COD Sourced from Icelandic waters and 100% all natural



Ancho is the


Light, fresh, fun, and full of flavor, salads are a popular staple of summer menus. But without some seasonal creativity, they can lack the pizzazz to stand out. This seafood salad, featuring Empire’s Treasure Ancho Breaded Cod, adds a splash of summer to your specials. Crispy cod with a smoky ancho spice is served on a colorful plate of field greens. Drizzle with a slightly sweet poppyseed dressing and add buttery avocado and Cotija cheese, and you’ve elevated salad to a tasty treasure that’s both cost-effective and easy to prepare.

Chef Talk If the fried cod is too hot, it will cook and discolor the beautiful and delicate spring mix. Let the fish sit for 2 minutes then plate. The panko breadcrumb crust will keep it crispy after cooking.

What is the difference between Atlantic and Pacific cod? According to the experts at Slade Gorton, it’s widely agreed that Atlantic cod has a slightly sweet taste, with large flakes that fall apart easily when cooked. Pacific cod has a milder, more savory flavor profile accompanied by firmer, chunkier flakes.


Hoagie One Hot

WEST CREEK® BUFFALO WING SAUCE The outstanding kick of classic Buffalo sauce


EMPIRE’S TREASURE® BEER BATTERED SHIPYARD SHRIMP Farm-raised white shrimp with hints of malty sweetness and garlic


Chef Talk


Drain excess oil by patting the cooked shrimp on a towel. This ensures there is no surface oil that could cause the Buffalo sauce to fail to stick. Toss the shrimp while hot and keep the sauce at room temperature. This will help the Buffalo flavor pop on the palate.

Buffalo Shrimp Hoagie

Hot summer nights call for hot flavor. And this Buffalo shrimp hoagie is straight fire on a menu. Seafood sandwiches have always had their summer supporters but adding West Creek® Buffalo sauce to Empire’s Treasure Beer Battered Shrimp is next level. Toss in Roma® Blue Cheese Crumbles to complete a twist on the wing concept. This hoagie can’t be beat … but have we mentioned the bacon? That’s right – this dish includes the world’s greatest ingredient – bacon. Let the hot shrimp summer begin.

Serves: 1



12 ea. Empire’s Treasure Beer Battered Shipyard Shrimp, 31-35 Count

Heat oil in deep fryer to 350°F. Cook shrimp for 2-3 minutes until golden brown, drain on a towel to remove excess grease. Toss shrimp in a bowl with wing sauce.

1 ea.

Roma® Hoagie Roll Toasted.

¼ C.

West Creek® Buffalo Wing Sauce

¼ C.

Roma® Blue Cheese Crumbles

2 ea.

Ridgecrest® Cooked Bacon

½ C.

Peak® Shredded Iceberg Lettuce

2 ea.

Peak® Tomato Slices

1 Oz.

West Creek® Blue Cheese Dressing (Optional)

Place lettuce on bottom of roll, topped with sliced tomatoes, followed by shrimp. Finish with some crumbles of blue cheese and blue cheese dressing, or serve dressing on the side, and bacon slices. Enjoy!

Brilliance® Oil For Frying


Beer ’s the Deal A fish entrée is often a great summer catch but can bust your budget. Empire’s Treasure Beer Battered Cod provides a costeffective alternative to pricier fish options. Add in ease-ofpreparation and it makes even more sense to cast it on to a menu. This jewel of a recipe also features a beautiful presentation, making it ideal for any operation from casual to fine dining. Peak® Broccoli and Green Onions add a veggie component to this Eastern-flavored treat, served over Asian Pride® Jasmine Rice and drizzled with Village Garden® Sesame Ginger Dressing.


Beer Battered Cod with Sesame Ginger Broccoli Ingredients


6 ea.

Peak® Green Onions

1 lb.

Peak Iceless Broccoli

12 oz.

Village Garden® Sesame Ginger Dressing

8 pieces Empire’s Treasure® Beer Battered Cod, 3oz. portions 12 oz. Asian Pride® Jasmine Rice, Cooked ¼ c.

Serves: 4

Magellan® Sesame Seeds

Heat oven to 425°F. Slice green onion very thinly, keeping white and green parts separate. Trim florets from the broccoli. Toss broccoli florets, and onion whites with 3 oz. sesame ginger dressing. Roast for 20 minutes. Cook cod in 350°F fryer, 5-8 minutes. Plate 3 oz. Jasmine rice into each dish and top with sesame roasted broccoli and onions. Top rice and vegetables with crispy cod. Drizzle remaining sesame ginger dressing over the cod, then sprinkle sesame seeds and green onions on top.

Keep It Cheesy Nothing feels more like summer than pairing a tasty burger with a cold beer. Beer cheese spread on a burger? That is true summer lovin’. And you can double the fun and the flavor for guests with this craft-style take on a double cheeseburger. Two West Creek® Chuck Patties are topped with beer cheese spread and Dijon mustard on a Heritage Ovens® Brioche Bun. Add crispy onions and pickles, along with fresh Peak® Arugula, and you’re in burger heaven.

KC Cookin’ Summer is also steak season. Want to step out of your traditional steak menu offerings to something with a little more sizzle? Try a Piancone Epicureo® Kansas Citystyle veal strip steak that’s bold, rich, and sure to attract attention. Rubbed with cocoa powder, espresso, and McCormick® Ancho Chile, this steak is coated in a dark glaze that brings out a host of strong flavors. Roasted sweet potatoes, by Roastworks®, and broccolini provide the perfect colors and textures to complement a striking center-of-the-plate protein.

Beachy Birria Tacos

Turn up the temperature this summer with some crunchy, handheld heat. Contigo® Beef Birria Tacos are a cut above traditional taco taste. USDA-choice Piancone Epicureo® boneless veal short ribs are slow-cooked in a spicy, smoky tomato consommé until juicy and tender, allowing your guests to take a dip into palate perfection. Shred and serve in delicate corn tortillas with a side of braising birria broth and charred lime for a spectacular summer flavor sensation.



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