The Last Bite: Edition 10

EDITION TEN

Spring

INTRODUCING BELL HARBOR FRESH MUSSELS & CLAMS PAGE 50

CUSTOMER SPOTLIGHT JOEY TOMATO'S PAGE 11

VIDALIA PAGE 24

SAM'S PIZZA PALACE PAGE 57

PIZZA D'AMORE PAGE 89

Goat Cheese PAGE 6

Spring Produce PAGE 36

Fettuccine ai Frutti di Mare PAGE 51

Shellfish PAGE 52

Table of Contents PAGE(S) 34 78 23 82 50 72 62-63 88 90 45 43 71 101 26 35 40 93 10 27 38 11 89 57 24 73 80 21 86 54 5 95 68-69 85 4 47 41 16-17 12-13 64-65 100 84 61 60 42

TITLE 212 Wing Sauce Anchor Packaging Antica Corte Pepperoni BelGioioso Bell Harbor Fresh Clams & Mussels Bindi Bonewerks Buonsanto Antipasto Specialties Caulipower Cavendish Cookies United Country Brand / Steer Ridge Sandwich Steaks Country Brand American Cheese Country Brand Chicken Country Brand Chicken Wings Country Brand Dressings Country Brand Eggs Country Brand Mozzarella Country Brand Romano & Parmesan Country Fresh Customer Article - Joey Tomato's Customer Article - Pizza D'Amore Customer Article - Sam's Pizza Palace Customer Article - Vidalia D'Agostino De Cecco Devanco Foods Dole Eastern Fish Company Employee Spotlight Equipment & Supply Equipment Guide Fontanini Food Shows - 2019 Fratelli Beretta Furmano's Giovanni Rana / Mama Cucina Golden Performance Grande Hatfield Hormel Il Buon Sapore Mozzarella Il Buon Sapore Pepperoni Juicy Juice

PAGE(S) 55 74-75 96 46 14-15 98-99 81 103 83 76 97 48-49 31 58 59 92 56 32 87 66-67 22 20 6 -7 91 77 94 36 -37 30 51 9 70 19 52-53 102 8 18 39 44 28-29 79 33 25 3

TITLE Kaptain's Ketch Keurig Kitchmart Trading Corp.

L.E. Roselli's La Molisana L'Artigiano Mama Cucina Arancini Marino Appetizers Marino Pasta Marino Sausage Marino Soda Syrups Morcon Nestle Professional Old Glory Garbage Liners Old Glory Utensils Olymel Pacific Dynasty Pactiv Palermo's Bakery Panificio Sapori Breads & Rolls Panificio Sapori Dough Pithari Feta Pithari Goat Cheese Pithari Pita & Panini Polly-O Power-Chem Produce Article Producers Pack Recipe - Fettuccine al Frutti di Mare Recipe - Toasted Orecchiette & Veal Meatballs Say-So Queso SelectPak Fries Shellfish Article Smithfield Steer Ridge / Catelli Steer Ridge Burgers Sun Rich TNT Burgers Tomatoes - Imported & Domestic Tyson Uni-Kem Vitale / Marino Pizza Toppings Welcome Letter

Welcome...

We have hit double digits! Ferraro Foods is excited to welcome you to our 10th edition of The Last Bite magazine. In this issue we'll explore some of the ocean's most delicious treasures; shellfish!

With the longer and warmer days ahead many will be flocking to the beach soon enough. One thing that goes hand in hand with warmer weather is seafood. In this issue you'll find many products that will make expanding your seafood offerings a breeze, including an introduction of fresh clams and mussels from Bell Harbor (page 50). You'll also find some tips and tricks to preparing fresh seafood and a recipe for one of our favorite dishes.

You'll learn a little bit about goat cheese in this issue as well.

We recently introduced goat cheese to our Pithari brand and we are very excited about it! With the public being more focused on healthy eating, goat cheese would be a great addition to any menu.

It carries many health benefits that people should be aware of. It has less lactose, lower sodium, smaller and more easily digested fats, and similar, if not higher levels of vitamins and minerals as compared to cow cheese. You can use it on pizzas, in pasta dishes and salads or even create an appetizer where goat cheese is the star. Your customers will love this guilt-free flavorful cheese.

Of course, what would an issue of The Last Bite be without produce.

Find out what is in season this spring and some applications for these leafy greens.

Have a recipe you would like to share? Or maybe you would like your restaurant featured in our next issue?

Email us at thelastbite@ferrarofoods.com Best Regards,

The Last Bite Staff

OCTOBER 7 2019 Harrah’s Cherokee - North Carolina

OCTOBER 21 2019 Harrah's - Atlantic City, NJ

EMPLOYEE Spotlight

Lisa Faust

Receptionist - NJ

Jay Shukla Controller - NJ

Date of Hire: 6/20/2016

Date of Hire: 10/1/2012

Summary of Responsibilities: Lisa answers incoming calls in a delightful manner and directs them to the appropriate employee, taking messages when need be. She is the first smiling face all vendors, clients, customers, and applicants see when they enter the building and sign in with her. She performs basic administrative duties, signing for packages and sending out mail. She even assists Human Resources with applicants and the HR schedule.

Q: Where were you born?

Summary of Responsibilities: Jay oversees the activities of the Corporate Accounting Department for the accurate and timely dissemination of financial management reports including, but not limited to, internal and external monthly financial statements, and annual audits and annual budgets.

He guides the activities of the Disbursements, ensuring the accurate and timely processing of accounts payable, purchase orders, petty cash, core employee expense reports, cash control, core payroll processing and total corporate payroll tax compliance.

He also oversees the activities of the Accounts Receivable Department to ensure the accurate and timely management of all Accounts Receivable aging components.

Q: What is your favorite food?

Get to Know Jay

Get to Know Lisa A: Belleville, NJ

A: Eggplant Parmesan

Q: What is your favorite thing about working at Ferraro?

Q: Where were you born?

A: Mumbai (India)

A: I love my job as a receptionist at Ferraro. I enjoy meeting and speaking with new people every day.

Q: What is your favorite food?

Q: What do you like to do outside of Ferraro?

Q: What is your favorite thing about working at Ferraro?

A: Spending time with my family and friends outside of

work makes me happiest. Adopting our puppy Luna last summer has brought new joy to my life. I also enjoy going to concerts and football games. #1 NY Giants!

A: Rice & Indian Curry but Pizza is close second.

A: Friendly people. Ferraro has a great team, good interdepartmental coordination and willingness to help.

Q: What do you like to do outside of Ferraro?

A: I am a news junkie, I watch lot of news (and Netflix & Baseball).

The Last Bite // 5

Everything You Need to Know About Goat Cheese

O

ften called by its French name, Chèvre, meaning goat, this cheese type comes in many different flavors and textures - from crumbly to creamy, young to mature, mild to tangy. A versatile cheese, it can be white, coated with ash or herbs, or wrapped in grape leaves.

Its distinctive character comes from capric acid (after the Latin word capra, meaning ”goat”) - a flavorful fatty acid that promotes the development of good intestinal bacteria in humans and is sold as a health food product. Thanks to its relatively low lactose content, cheeses from both goats and sheep are excellent choices for people with lactose intolerance.

A Versatile, Flavorful Classic Flavors are tart, with a soft, almost spreadable texture. Unapologetic, goats’ cheese is intense in its youth, providing earthy and tangy nuances that sharply

sweep the palate. Letting it linger means allowing the flavors to settle and clean up, providing plenty of opportunity for other pairings to stand out. As it ages, the body grows firm without hardening.

The consistency instead becomes crumbly, while flavors turn creamy with hints of hazelnut and dried herbs gradually signaling their presence.

Low in fat, it clocks in as a lighter alternative to most heavier cheeses.

Its unmistakable bitterness enlivens surrounding flavors, while also offering a rich savor.

Fresh goats’ cheese never develops a rind, whereas aged variants boast a plethora of different coatings. Harder variants usually display natural or waxed rinds, while those ripened with white mold are coated in a fluffy jacket, much like a Camembert or Brie.

AT TC OA CH ESH G GO HE EE ESSEE FFR RESH

Goat Cheese Crumbles Item# 0800420 2/2lb

Goat Cheese Log Item# 0800190 6/10.5oz

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PASTAS

Goat Cheese Stuffed Chicken

ENTRÉES SALADS

Pasta with Goat Cheese, Lemon, and Asparagus

6 Ways to Use Goat Cheese (CLICK THE PICTURES FOR RECIPES)

Roasted Beet and Goat Cheese Salad Caramelized Onion, Fig & Goat Cheese Pizza with Arugula

Crispy Goat Cheese Poppers with Honey

APPETIZERS Honey and Goat Cheese Tartlets

PIZZAS

DESSERTS

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Delicious &  Rich in B vitamins  Excellent source of zinc  Source of magnesium  Good source of phosphorus  Good source of potassium  Source of iron

Did you know?

Veal is the red meat with the lowest saturated fat content.

The Last Bite // 8

ITEM# DESCRIPTION SIZE 4000141

VEAL MIXED BONES

1/25#

4000143

VEAL SCALLOPINE 40 POUCH

1/10#

4000219

VEAL CUTLET 4oz

40/4oz

4000220

VEAL CUTLET 5oz

32/5oz

4000221

VEAL TOP ROUND PNDED

32/5oz

4000222

VEAL TOP ROUND PNDED

26/6oz

4000306

VEAL TOP ROUND PNDED

2/5#

4000604

VEAL PATTY 4oz BRD

40/4oz

2100138

VEAL TOP RD CUTLET

1/10lb

2100360

VEAL CENTER LEG FRESH

80/2oz

2100410

VEAL RIB CHOP

12/12-14oz

4000091

VEAL BONES MIXED NATURE

1/50#

4000092

VEAL TOP ROUND PNDED

1/10#

4000093

VEAL GROUND FROZEN

1/10#

PLATINUM

PA C K E D B Y

Toasted Orecchiette & Veal Meatballs

Ingredients

- 2 ounces smoked bacon, frozen

Instructions

- 16 ounces ground veal - 8 garlic cloves, 2 whole, 4 finely chopped, 2 thinly sliced

1

Pulse bacon in a food processor, scraping down sides as needed, until very finely chopped, about 1 minute; transfer to the bowl of a stand mixer and wipe out food processor. Add veal to bacon and mix with your hands to combine.

2

Pulse whole garlic cloves and half of onion in food processor until finely chopped. Add one-fourth of meat mixture along with breadcrumbs, milk, coriander, red pepper flakes, allspice, paprika, 1 tsp. salt, and ¼ tsp. black pepper and process until well blended, about 1 minute. Transfer to bowl with remaining meat mixture. Mix briefly on low speed with paddle attachment until uniform in texture, about 1 minute.

3

Working one at a time, form mixture into golf ball–size portions; roll between your palms, pressing lightly to compact. Place meatballs in a broil proof 11x9" baking dish; pour broth over. Cook until meatballs are firm to the touch, 18–20 minutes. Heat broiler.

Broil meatballs until browned, about 1 minute.

4

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and toss in a medium bowl with 1 Tbsp. oil.

5

Thinly slice remaining onion half. Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium heat. Cook mushrooms, half of sliced onion, and half of chopped garlic, stirring occasionally, until mushrooms are tender and beginning to crisp around the edges, about 5 minutes; season with salt and black pepper. Transfer mushroom mixture to a plate.

6

Heat 1 Tbsp. oil over medium heat and cook kale and remaining onion and chopped garlic. Cook, stirring occasionally, until kale is tender but not limp, about 4 minutes; season with salt and pepper.

Transfer to plate with mushroom mixture.

7

Heat remaining 2 Tbsp. oil over medium-high heat. Cook pasta undisturbed 1 minute; toss pasta. Repeat process several times until pasta is well-crisped.

8

Add sliced garlic and mushroom-kale mixture to pasta; season with black pepper. Cook, stirring occasionally until heated through, about 2 minutes. Transfer pasta to a large bowl. Arrange meatballs on top of pasta and ladle hot cooking liquid over. Top with Parmesan.

- 1 onion, halved, divided - 1/2 cup dried breadcrumbs - 2 tablespoons milk - 1/2 teaspoon ground coriander - 1/8 teaspoon red pepper flakes - 1/8 teaspoon ground allspice - 1/8 teaspoon paprika - 1 teaspoon kosher salt, plus more - 1/4 teaspoon freshly ground black pepper, plus more - 2 cups low-sodium chicken broth - 12 ounces orecchiette - 5 tablespoons olive oil, divided - 8 ounces maitake mushrooms, tough stems removed, torn into pieces - 1 bunch Tuscan kale, ribs and stems removed, leaves chopped - Finely grated Parmesan (for serving)

The Last Bite // 9

MOZZARELLA

ITEM#

DESCRIPTION

PACK/SIZE

0100036

Whole Milk Loaf

8/6.5# AVG

0100038

Part Skim Loaf

8/6.5# AVG

0110248

Whole Milk Shred

6/5#

0110251 Whole Milk/Part Skim 6/5# 50/50 Diced 0110260 Whole Milk/Part Skim 6/5# 50/50 Shred

EXCELLENT FUNCTIONALITY & FLAVOR The Last Bite // 10

BUSINESS NAME: Joey Tomato's LOCATION: Point Pleasant Beach, New Jersey WEBSITE: www.joeytomatos.net JOEY TOMATO'S HISTORY: Joey Tomato's current owner, Joey Karcich, came to the Point Pleasant boardwalk in 1990. The Jenkinson’s Pavilion had just been damaged in a fire and a friend of Joey's asked for his help designing the rebuild of the food areas of the Pavilion. Joey was not new to the restaurant business. He had ran a similar food operation in Seaside for 23 years prior to the fire.

It took only 6 months to rebuild the Pavilion but they worked day and night to get it done. Joey's job was to help with all the food layouts, create the menus, hire the staff, and open the business. It wasn't an easy job but Joey enjoyed the challenge.

their product and appreciated the good service offered at Joey Tomato's they started doing well. Joey operated both businesses for 25 years. In 2015 he retired from Jenks and solely operated Joey's.

WHAT IS THE MOST POPULAR ITEM ON THE MENU: Joey Tomato's is known for their fresh tomato and garlic pizza.

WHAT MAKES JOEY TOMATO'S DIFFERENT? Consistency - that's the difference between the pizzeria's that are successful and the ones that aren't. Joey Tomato's is always consistent in the quality of food they serve.

WHY WORK WITH FERRARO? Ferraro caters to quality and also caters to the small pizzeria's unlike some of the other larger companies.

The new Pavilion got off to a rocky start, there was no time for training before the doors opened but they made it through Memorial Day weekend. Joey was only supposed to stay for the opening weekend and then go back to run his business in Seaside, the Beachcomber Bar and Restaurant. When Joey was asked if he wanted to stay on as GM, he said yes.

After a year of running the pavilion there was another fire. “Chi Chi’s” burnt down across from the Pavilion. The owners of the "Chi Chi's" property were the same owners of the Pavilion, so because of what Joey had done for them after the fire at the Pavilion, they leased the burnt pizzeria to him. Now he was 50% owner of a new pizzeria.

In 1992 the building was ready and they opened as Joey Tomato’s. Since pizza was already being sold at the Pavilion across the boardwalk, Joey decided the pizza at Joey Tomato's had to be different — it had to be gourmet.

They weren't successful at first but after people tasted

The Last Bite // 11

Our oils are extremely versatile and are used in multiple applications, they enhance the taste of food when used for cooking and baking and resist flavor transfers when used for deep frying.

soybean oil

creamy liquid shortening

canola oil

clear liquid shortening

The Last Bite // 12

HIGH PERFORMANCE FRYING OIL NON-GMO

0g TRANS FAT PER SERVING

PAN FRYING

HEAVY DUTY DEEP FRYING

ITEM# 3500089

The TheLast LastBite Bite////1313

t a ITALIAN PREMIUMwPASTA e h w hole

WHOLE WHEAT PASTA

More vitamins and minerals, antioxidant properties High in fiber, leaves customers feeling full Bronze cut, for firmness and “rough” texture Over 13g of protein, high cooking resistance

STONE DEBRANNED GRAINS The stone debranning process is a modern technology that applies an ancient method to mildly purify each seed, thus keeping its original properties.

Whole Wheat Penne Item# 2500119 12/1lb Whole Wheat Spaghetti Item# 2500136 20/1lb

The Last Bite // 14

RICH IN FIBER

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A U T HHEE N T I C IT A LIA N PA ST A lamolisana.it

The Last Bite // 15

Beloved in Italy for 50 years, Giovanni Rana now brings its love and passion for artisanal pasta to the U.S. a brief history of giovanni rana

Giovanni Rana joined his brothers at the bakery in San Giovanni Lupatoto in 1950 and began making tortellini, personally preparing the pasta and the filling. He began producing pasta and made the deliveries door-to-door with his red motorbike.

In 1962 Pastificio Rana officially opened its doors. At the beginning the production, the pasta was strictly handmade. Giovanni Rana himself oversaw distribution and delivered the tortellini from house to house.

The Last Bite // 16

With the assistance of local engineers and mechanics, Giovanni Rana designed and developed new machines to meet increasing demand for pasta. The machines increased production from about 33 pounds of tortellini an hour to about 44,000 pounds an hour. In 1971, the factory moved to its current location, San Giovanni Lupatoto. (Verona)

Giovanni Rana's son Gian Luca Rana (today’s CEO of Giovanni Rana company) joined the company and expanded the brand to other European countries and the US. The first factory in Chicago opened in 2012.

Rana has 7 factories worldwide and is the largest filled pasta manufacturer in the world. Rana is now sold in 52 countries.

Created and Produced by the Maestro Pastaio

Quattro Formaggi Ravioli

ITEM# 2551025

A mild, delicate blend of whole milk ricotta, mascarpone, mozzarella and parmesan cheeses,wrapped in our signature thin egg pasta.

Braised Beef Ravioli

ITEM# 4100122

A Chunky preparation of beef braised in red wine with garlic and thyme and rosemary,all wrapped in our signature thin egg pasta.

Shrimp & Lobster Ravioli

ITEM# 4100124

Fresh ricotta, tender shrimp and North Atlantic Lobster Meat with flavors of Sherry Wine, garlic, lemon zest and a hint of parsley, all wrapped in our signature thin egg pasta.

Portobello Mushroom Ravioli

ITEM# 4100123

In-house kettle roasted portobello and porcini mushrooms, with white wine, roasted onions, mozzarella and parmesan cheese, all wrapped in our signature thin egg pasta.

Coming Soon - Basil Pesto ITEM# 2000101 - PESTO SAUCE WITH PINE NUTS

ITEM# 5240503 - PESTO SAUCE WITHOUT PINE NUTS

The Last Bite // 17

PLATINUM

Low pressure chopped in small batches Using knives instead of grinders Better taste, texture, and tenderness

Made from our blend of premium steak trimmings (Sirloin tenderloin, rib and chuck) Delivers our patented "Beef Steak Flavor" with a medium bite profile Made from 100% domestically raised cattle

Made from the highestquality whole cuts of chuck and brisket A coarse bite with a robust flavor

Finely flaked marbling resulting in exceptional flavor and tenderness

Made from 100% domestically raised cattle

Made from premium steak trimmings and chuck

Fresh

Chuck/Brisket

#4000158 - 30/5.3 oz

#4801065 - 50/3.2 oz

#4000159 - 20/8 oz

#4801026 - 1/10 lb

The Last Bite // 18

Family-farm raised, Black Angus Beef

Fresh #4000153 - 40/4 oz #4000154 - 30/5.3 oz #4000156 - 20/8 oz #4800021 - 16/10 oz

Traditional French Fries A crispy, quality and profitable product, SelectPak's traditional french fries make a great side to your best dishes.

The Last Bite // 19

FETA

Pictured: Salad with cucumber, couscous and feta

AN AUTHENTIC GREEK TASTE

The Last Bite // 20

GYROS Devanco Foods Gyro Kits are the perfect solution for that “something different” craving that your customers are looking for!

Easy to prepare, a great “taste” sensation and fun to eat! For even more flavor and variety add traditional favorites like diced tomato and chopped onion…just like Greektown!

The Last Bite // 21

Panificio Sapori Dough makes creating the perfect pizza easy, no scaling, no mixing, no kneading. Just select your favorite fresh traditional sauce, toppings and seasoning , then bake and enjoy!

Dough Ball ITEM# 3800312 The Last Bite // 22

20oz Dough Ball

ITEM# 3800314

16oz Dough Ball

e t r o C a c ti

An

NOW AVAILABLE

SLICED PEPPERONI The Last Bite // 23

BUSINESS NAME: Vidalia LOCATION: 21 Phillips Ave, Lawrenceville, NJ 08648 WEBSITE: www.vidalia.restaurant ABOUT VIDALIA: Salvatore Scarlata, is the chef/ owner of cozy and intimate Vidalia Cucina con Passione. Salvatore was born in Villalba, a town in Sicily, and was raised in the city of Alassio, Liguria in Northern Italy.

Salvatore truly has a passion for the art of cooking and creating the perfect dining experience for his guests. His main goal is to satisfy every guest in light of the trio motto…… perfect atmosphere, food and service.

At a young age, Salvatore took an interest in cooking, a famous Italian tradition. After gaining experience and knowledge involving the preparation of Italian cuisine, Sal moved to the U.S. with hopes to expand upon his cooking skills.

It has now been almost ten years since Chef Salvatore opened the intimate and popular Vidalia Restaurant. Salvatore attributes the overwhelming success of the restaurant to consistently good food, an ever changing menu full of both classic and inventive dishes, and a personal touch.

Salvatore makes a point to visit every table he can and thank both his regulars and first time guests for joining him for dinner.

Shortly after moving to the United States, Sal began working toward the perfection of recipes he had created and learned.

He apprenticed in local five star restaurants.

After many years of training in the culinary field, along with dedication and talent, Salvatore was ready for a restaurant of his own. Vidalia’s quaint atmosphere and tasty Italian cuisine is fueled

by Salvatore motto: Cucina Con Passione.

The Last Bite // 24

"Vidalia couldn’t have done it without our loyal and generous customers, and we want to make sure you know we appreciate your patronage. Without you, we wouldn’t feel as inspired to provide a truly unique dining experience, each and every night".

Fully Cooked Toppings

Item# 4000016 4000056 4000064 4000074

COOKED BEEF TOPPING SPICY HAND PINCHED ITALIAN SAUSAGE HAND PINCHED ITALIAN SAUSAGE FULLY COOKED SAUSAGE CRUMBLE

The Last Bite // 25

Country Brand Chicken

Breaded chicken is the #1 most common item on menus across the nation. Whether it is used as an appetizer, a main dish, or a snack food, breaded chicken continues to be a mainstay for menu diversity and an item that gives most customers comfort and value.

The Last Bite // 26

100% PURE IMPORTED GRATED

Pecorino Romano Now Packed in Tubs!

ITEM# 0800009 4/5lb TUBS

Grated Parmesan

Also packed in tubs!

The Last Bite // 27

Italian Tomatoes

Item #1100002

Canned tomato products are the most commonly used item in the food industry.

At Ferraro Foods, we stock many styles from imported Italian to domestically sourced products.

The Last Bite // 28

Tomatoes

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The finest raw ingredients from around the world • Basil

• Bay Leaves

• Nutmeg

• Cajun Spice

• Paprika

• Black Pepper • Cayenne Pepper

• Chili Powder

• Onion Salt • Parsley

• Pure Almond Extract

• Cinnamon

• Pure Vanilla

• Crushed Red

• Rosemary

• Curry Powder

• Sea Salt

• Coriander Pepper

• Fennel

• Garlic Salt

• Granulated Garlic

• Granulated Onion

• Italian Seasoning

The Last Bite // 30

Minced Garlic

Extract

• Saffron

• Sesame Seeds • Thyme

• White Pepper • Whole Black Pepper

• Whole Red Chili Peppers

Farmer’s Beef Stew made using MINOR’S® Natural Gluten Free Beef Base

With flavor that inspires,

MINOR’S IS THE RIGHT INGREDIENT FOR

A MORE PROFITABLE MENU.

The Last Bite // 31

Ferraro Foods provides food packaging that meets many take out needs at affordable costs.

Available in various sizes and colors!

Pactiv’s Conventional TD foam containers offer an optional venting system.

The push-in vents help to keep products fresh and crispy. To complement our take out containers, use our Portion cups which are perfect for your signature sauces, salsa and slaws further enhance your menu items. Mix and match Pactiv’s array of sizes and colors to complement every type of condiment. Snap lock lids ensure that products travel well and resist leaking.

The Last Bite // 32

www.pactiv.com

The Last Bite // 32

Your World for Service 800-752-1120 www.unikem.com

The Last Bite // 33

wing WING SAUCE

The Last Bite // 34

CHICKEN WINGS With Country Brand Chicken you can be confident that you are using high-quality chicken products that meet the taste and preferences of today’s customer.

ITEM# 3900201 CHIX WING MILD BRD FC ITEM# 3900911 CHIX WING STEAMED FC

HONEY GARLIC WING GLAZE What you'll need: • 1 large onion, chopped • 1/2 cup honey • 1/2 cup brown sugar • 1/4 cup soy sauce • 1/4 cup butter • 2 teaspoon mustard powder • 1 1/2 teaspoons garlic, minced *enough for 5lb of chicken wings

Stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.

The Last Bite // 35

As temperatures begin to rise with the dawning of spring, produce begins to flourish. Spring is a bountiful and beautiful time in the Northeast region of the country. Leafy greens like kale, spinach, and arugula tend to be prevalent this time of year along with root vegetables.

Artichokes are actually the edible bud of a thistle flower, which humans have cultivated since Roman times.

They require some prep work, but their earthy flavor and meaty texture is worth the effort. Steamed whole, artichokes need little more than a squeeze of lemon, drizzle of butter, or aioli to dip; the prized hearts are excellent batter-fried, marinated and served atop crostini, or chopped and used in pastas. Baby artichokes are equally versatile, and quicker to prep as they don't contain a choke—try them simmered, sautéed, or used raw in salads.

The Last Bite // 36

Also called rocket, arugula is a peppery, nutty-tasting member of the mustard family, whose blossoms and leaves have long been a popular ingredient in the cuisines of Italy, Morocco, Portugal, and Turkey. Widely available yearround, this versatile leafy green can be served raw, but is just as often used in cooked dishes. We love it ground into pesto, tossed with lemon and shaved parmesan as a pizza topping, or simply sautéed with garlic and olive oil.

New Jersey ranks 4th in the nation in asparagus production. Most of the crop grown in the U.S. is green and purple. Choose odorless asparagus stalks with dry, tight tips. Avoid limp or wilted stalks.

Asparagus is delicious puréed in creamy soups, boiled or steamed until crisp-tender and topped with vinaigrette, chopped and baked into frittatas, or simply pan-seared with salt and pepper.

Spinach became a popular vegetable in America and in the 1920’s the U.S. pushed spinach commercially, with the Popeye the Sailorman cartoon becoming a great advocate for spinach consumption.

Spinach is eaten raw in salads and also as a cooked green much like turnip greens or collard greens. NJ ranks 3rd in the nation in production of spinach.

Green peas, also called Sweet or English peas, grow on vines which are often supported by a pole. They can be eaten raw or cooked. They're often used in stews and soups and fresh preparations of salads and pastas. Choose firm, bright green, medium-sized pods with no signs of decay or wilting.

Kale is a member of the cabbage family. Choose dark colored kale bunches with small to medium leaves. Avoid brown or yellow leaves.

Traditionally, kale is steamed, blanched, or sautéed until soft and tender. It works well in soups or stews along with beans, potatoes, and barley. It also makes a simple side dish when creamed or pureed.

Also Available this Spring

This veggie’s greens can be eaten too, either cooked or raw. Choose smooth, brightly colored, medium sized radishes. Attached tops should be green and fresh looking.

Beets are deep red, or white in color. Sugar is produced from one variety (Sugar Beets) and the red color is used in food coloring.

Choose shiny, firm strawberries with a bright red color. Caps should be fresh, green and intact. Avoid shriveled, mushy or leaky berries.

The Last Bite // 37

Fresh Cut Veggies Fresh from our farms and orchards to your family’s tables in every variety.

Diced Celery

Diced Peppers

TRI-PEPPER ITEM# 0000243 4/80oz

CELERY ITEM# 0000238 4/80oz

Diced Onions

YELLOW ONION ITEM# 0000239 4/80oz

GREEN PEPPER ITEM# 0000242 4/80oz

Sharable Trays & Cut Fruit

Please ask your Ferraro Foods sales representative about all the convenient products Country Fresh offers.

RED ONION ITEM# 0000240 4/80oz MEAT & VEGETABLE TRAY

GREEN ONION ITEM# 0000241 8/40oz

APPLE & CHEESE TRAY

SEASONAL FRUIT

The Last Bite // 38

VEGETABLE TRAY

RED & GREEN APPLE SLICES PINEAPPLE CHUNKS - NO PRESERVATIVES ORANGE SECTIONS - NO PRESERVATIVES MANGO SPEARS - NO PRESERVATIVES HONEYDEW CHUNKS - NO PRESERVATIVES GRAPEFRUIT SECTIONS - NO PRESERVATIVES FRUIT SALAD - NO PRESERVATIVES CANTALOUPE CHUNKS - NO PRESERVATIVES

Convenient

• High quality, ready-to-serve fresh-cut fruit all year round, reducing your labor costs.

• All fresh-cut fruit is delivered in easy-to-use, space-saving packaging.

Safe

• We regularly host third-party audits of our quality assurance and food safety procedures, and consistently score at industry leading levels.

• Not only is our fruit safe, it improves employee safety by reducing knife use in the kitchen.

Built-in Strainer

The Last Bite // 39

Dressings

A farm fresh

taste with bold &

wholesome flavors .

Honey Mustard Italian

French

Thousand Island Creamy Italian Blue Cheese

Chunky Blue Cheese Golden Italian Deluxe Ranch

Creamy Caesar

The Last Bite // 40

Batch-Crafted Beans A Health & Wellness Solution

• Drive Traffic with Plant-Based Options • Offer Versatility Across Dayparts and Menu Parts • High in Protein and Naturally Gluten Free

Thai Chili Bean Salad

Find this and other great recipes at furmanosfs.com The Last Bite // 41

#1 ’s a c i r e m er A menu s d i k Proudlyeo*ff r u o y on Juicy Juic

America’s # 1 Kids 100% Juice Brand*

Ferraro Code 5305072

Ferraro Code 5102186

The Last Bite // 42 *IRI latest 52 week period ending 5/2015

New Flavors & Displays Now Available Convenient Grab & Go Pack

Item# 3800024

Item# 3800025

Item# 3800023

3TABLE TIER TOP

DISPLAY

Assembled Dimensions 21.5" x 12" x 6.75"

Holds 3, 12ct Displays Item# 8500113

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The original premium foodservice patty

A LEGENDARY BRAND Serve the burger that set the standard Don’t just serve a burger. Give your guests an unforgettable taste experience with the stand-alone flavor, tenderness and performance of the TNT™ Original burger—the leading frozen foodservice patty that still delivers the ultimate in guest satisfaction. Elevate the profitability of your burger program with the full lineup of TNT™ Original premium patties.

The burger that can’t be topped Often imitated but never duplicated, TNT™ Original patties remain a leader offering unmatched: Quality: Premium ingredients and meat choices help you command higher prices Taste: Our proprietary recipe locks in moisture and flavor with special au jus seasoning Performance: Exceptional tenderness and 3+ hour hold time increase efficiencies and protect profits Convenience: Preparation and storage convenience with a taste that sensory testing proves outperforms fresh*

Award-winning taste—loved by guests and chefs TNT™ Original received the ChefsBest ® Excellence Award for 2017 and has earned the honor the past ten years for its overall quality—based on appearance, aroma, basic taste, flavor, texture and attributes-in-application. This is the burger you can believe in.

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Cavendish Farms Coated Fries When you serve a coated potato product full of flavor it does two very important things; it enhances crispiness and it extends the time the product stays hot and delicious. With different coatings and flavor options, Cavendish Farms® has something to fit every establishment’s needs.

We are willing to ‘bet the farm’ that you will find a new signature fry among Cavendish Farms’ Coated Fries.

Clear Coat 3/8" Straight Cut

Contact your sales rep or go to www.cavendishfarms.com for more information.

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Valay™

DURABLE, CONTROLLED USAGE

When quality matters just as much as cost and convenience, Valay™ Nap delivers with both 1 and 2-ply napkins.

Valay™ Nap Product Code

Product Description

6000052 6000082 6000321

Valay™ Interfolded White Napkin 12/500 (6,000) 2-ply Valay™ Interfolded Kraft Napkin 12/500 (6,000) 2-ply Valay™ Interfolded Kraft Napkin 12/500 (6,000) 1-ply

• 2-ply and 1-ply options • Delivers superior quality

Valay™ Nap Dispensers

Featuring smooth, one-at-a-time dispensing and quick loading, these dispensers look great while reducing consumption and waste by 25%.

• Sleek appearance on any surface • Napkins are clean and protected

• Easy to load

• Advertising space for marketing opportunities

Product Code

Product Description

6000059

Valay™ Nap Tabletop Dispenser, Black

Contact your Ferraro rep for pricing and availability.

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• Convenient and easy to use • Reduces waste and controls cost

Our Products Napkin • • • • • • • • • •

Valay™ Interfolded Napkins 2-Ply Dinner Napkins 1-Ply Lunch Napkins Quarter Fold Lunch Napkins Tall Fold Dispenser Napkins Low Fold Dispenser Napkins Junior Serve Dispenser Napkins Mini Serve Dispenser Napkins Senior Serve Dispenser Napkins Beverage Napkins

Towel • • • •

C-Fold Towel White Hardwound Towels Kraft Hardwound Towels Center Pull Towels

Bathroom Tissue • • • • •

Specialty Bath Tissue Valay™ Bath Tissue 9” Jumbo Tissue Porta Potty Bath Tissue Small Core Bath Tissue

Dispensers

Coming Soon!

All Items 9” Jumbo Bath Tissue Valay™ Nap White, 2-Ply, 6.5” x 8.25” Valay™ Nap Dispenser Tabletop High/Tall Fold Napkin Beverage Napkin, 9.75” x 9.5” Jr Low Fold Napkin, 7” x 12” Valay™ Nap Kraft, 2-Ply , 6.5 x 8.25” C-Fold White Towel Roll Towel, White, 12/350’ Roll Towel, Natural, 12/350’ Premium Bath Tissue, 2-Ply, 36/1,000 sheets Valay™ Hardwound Towel, Kraft, 6/800’ Valay™ Hardwound Towel, White, 6/800’ Valay™ Bath Tissue Dispenser, Black Plastic Valay™ Proprietary Towel Dispenser, Black Center Pull Towel, 6/600 sheet

Item #6000006 Item #6000052 Item #6000059 Item #6000068 Item #6000069 Item #6000071 Item #6000082 Item #6000097 Item #6000098 Item #6000099 Item #6000275 Item #6000304 Item #6000307 Item #6000308 Item #6000311 Item #6000417

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Fresh Clams & Mussels Clams

Mussels

ITEM#

SIZE

1/10LB

4206757

DESCRIPTION

LITTLENECK CLAMS

1/100CT

2100210

PEI FRESH MUSSELS

1/10LB

4206755

LITTLENECK CLAMS

1/200CT

CHERRY STONE CLAMS 1/100CT

MAINE FRESH MOOSABEC MUSSELS

1/10LB

4206756

4206758

4206759

NEW ZEALAND MUSSELS 1/10LB

ITEM#

DESCRIPTION

MANILLA CLAMS

4200660

4200665

SIZE

PLATINUM PEI MUSSELS 1/10LB

Bell Harbor is excited to introduce fresh clams and mussels to our extensive line of quality seafood products.

We look forward to bringing you additional fresh seafood items in the near future.

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Ingredients

- 3 tablespoons olive oil - 1 large onion, chopped - 4 garlic cloves, crushed - Kosher salt, freshly ground pepper

Fettuccine ai Frutti di Mare Instructions 1

Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onions are translucent, 5–8 minutes; season with salt and pepper. Add anchovies and tomato paste and cook, stirring, until color deepens, about 2 minutes.

2

Stir in tomatoes, tomato juice, basil, red pepper flakes, and 2 tsp. salt. Bring to a boil, then reduce heat and simmer until sauce is thickened, about 15 minutes.

3

Add clam juice and wine and bring to a boil; cook 2 minutes. Lower heat and bring to a rapid simmer. Add clams and cook until they open, 8–10 minutes. Transfer clams to a large warm bowl; discard any that do not open.

4

Add mussels and cook until they open, 3–5 minutes. Transfer mussels to bowl with clams; discard any that do not open.

5

Return sauce to a boil, add shrimp and scallops, cover, and remove from heat. Let sit until shrimp and scallops are cooked through, 5–8 minutes. Transfer shrimp and scallops to another large warm bowl.

6

Meanwhile, cook fettuccine in a large pot of boiling salted water until barely al dente, about 2 minutes if using fresh pasta, reserving 2 Tbsp. pasta cooking liquid.

7

Return sauce to a boil, add spinach, and cook until spinach is wilted, about 1 minute. Add pasta and pasta cooking liquid; simmer until sauce thickens, 2–5 minutes. Add shrimp and scallops and continue cooking until well combined, 30–60 seconds. Transfer pasta mixture to a large bowl; season with salt and pepper. Arrange clams and mussels over pasta.

- 2 oil-packed anchovy fillets, chopped - 1 tablespoon tomato paste - 5 cups canned diced tomatoes, plus ½ cup tomato juice - 3 tablespoons chopped basil - ¼ teaspoon red pepper flakes - ½ cup clam juice - ½ cup dry white wine - 12 small clams, such as Manila or littleneck, scrubbed - 16 mussels, scrubbed, debearded - 10 ounces large shrimp, peeled, deveined - 10 ounces bay scallops - 12 ounces fresh fettuccine (or 8 ounces dried) - 5 ounces baby spinach leaves

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How to Shuck Oysters 1. Start With Fresh, Raw Oysters for Shucking

3. Slide the Knife Between the Shells

The main reason for shucking oysters is to eat them raw.

You want very fresh, live, fabulous oysters if that's your plan.

Once you've popped the hinge open, slide the knife between the shells, keeping it along the bottom of the top shell—you don't want to mangle the oyster! Most of this sliding will be very easy, but the point where the oyster is attached to the top shell will provide some resistance you'll need to cut through.

Along with the oysters, you will also need a short knife or another thin-edged instrument. An actual oyster knife is great, which is nice because it has a guard around the blade to keep your hand from slipping.

2. Insert the Knife Between the Shells & Twist

4. Open It Up! The vast majority of oysters are going to have a cupped side and a flatter side. Hold the oyster with the flatter side up.

The cupped side will hold the oyster and its liquid while you shuck.

Now look for the hinge – that point where the shells are joined in a more serious way that just being held together by the muscle that is the oyster. Some people jab the knife in right at the hinge. It's often easier to insert the knife between the shells near the hinge.

Having noticed where the hinge is located will now come in handy. Whether you inserted the knife at the hinge or near it, get the knife into the hinge and "pop" it open by twisting the knife blade. Sometimes just twisting the knife after you put it in between the shells will do it, other oysters are more stubborn and you'll need to work the knife fairly far in to be able to angle the knife (or screwdriver) to be able to get enough leverage to "pop" that hinge.

You've now separated the two shells that house the oyster.

Remove the top shell.

If you want to be kind to those who will be eating the oysters, use the shucking knife or a sharp paring knife to cut along the bottom shell to make sure the oyster is free and clear of that shell too.

Through all of this, try to keep as much of the liquid in the shell as possible. It's delicious.

4. Repeat and Serve You'll want to serve oysters as soon after shucking them as possible. You can keep them cold by setting them on a tray of crushed ice.

Serve them plain or with a simple squirt of lemon juice.

Many people like Tabasco or cocktail sauce.

Another option it to make grilled oysters or barbecued oysters, or toss some shucked oysters in this rich seafood chowder.

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Cooking Fresh Clams Clams are a delicious form of seafood, but cooking them can be a little intimidating at first. You'll want to know how to prepare fresh clams, discover the secrets to shucking them, and learn how to properly cook these mollusks so they don't end up tasting like shoe leather.

Cleaning Fresh Clams The first step is to clean your clams. Scrub the outside of the clams thoroughly with a stiff brush. Since clams naturally burrow in the sand, they need to be purged of grit. Eating grains of sand will certainly diminish your dining enjoyment.

To remove the sand before cooking, cover the clams with a salt water solution of 1/3 cup salt to 1 gallon of water. Let the clams sit in the water for several hours. Adding 1/4 to 1/2 cup of cornmeal helps expel the dark matter and sand from the clams' stomachs and can also whiten the meat.

Tips for Shucking If you plan to shuck the clams yourself, the shells will be easier to open if you freeze them for 15 to 20 minutes. Then, remove the clams from the freezer and let them sit for a few minutes before trying to pry open the shells. As the clams warm up, the muscles relax and the shells will open slightly so you can get your clam knife inside.

Remember to shuck over a bowl to save all that wonderful juice— the clam liquor.

You may also want to remove the tough skin covering the neck of longneck clams. Slit the skin lengthwise and remove it. You can ground the skin and add it to chowder or creamed clam dishes.

Clam Cooking Tips Once your clams are cleaned, you're ready to eat or cook them. The smallest clams are the most desirable for eating raw. The larger the clams are, the tougher the meat will be.

If you are going to eat unshucked clams raw, be sure to serve them cold so the shells are easier to open. The clam juice or liquor that you saved while shucking can be poured on top of the open clams. Many people prefer to squeeze fresh lemon juice, a dash of Tabasco sauce, cocktail sauce, and horseradish as additional condiments.

Cooking clams can be tricky, but it's quick and not a difficult task.

Whole clams have finished cooking when the shell opens. If the shell does not open after cooking, discard the clam. This tells you that the clam was not alive and that it may be contaminated with bacteria or toxins (this also applies to oysters and mussels).

Do not overcook clams or the meat will be like eating shoe leather. Add them to the heat at the last minute and cook gently over low heat. The longer the clams are on heat, the tougher the meat will become.

If you are making white clam chowder, to get tender clams, soak the clams in milk or cream (whichever is specified in the recipe) and add them last along with the cream. Cook only until the clams are heated through; do not boil.

Larger clam shells can be boiled and scrubbed to use as unique serving bowls.

Keep in mind that clams may be substituted in most oyster, scallop, and mussel recipes, and vice versa. You'll want to understand how to adjust recipes and brush up on clam measurements, equivalents, and substitutions.

This should open up a great variety of cooking options with your new found knowledge of preparing clams.

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SUSTAINABLY SOURCED PREMIUM QUALITY

SEAFOOD

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A Premier Manufacturer of High Quality, Hand-Crafted Seafood Products.

Rolled Stuffed Flounder with Crab 20ct 5oz

ITEM# 4200458

A delicious stuffing comprised of crab meat, sole, red and green peppers, onions and an array of spices all wrapped inside a tender flounder fillet.

Extra Fancy Crab Cake 15ct 3oz

ITEM# 4201153

Filled with a mouthwatering blend of sweet crab meat, bread crumbs, and an array of spices. Each cake is moist, flavorful and filled with chunks of crab meat delivering the ultimate seafood experience.

Deviled Crab Cake 32ct 3oz

ITEM# 4200011

A lightly breaded cake filled with a blend of sweet crab meat, green and red peppers, bread crumbs, and celery for a well-rounded flavor profile. Oven ready

Breaded Flounder 18ct 4-5oz

ITEM# 4200459

A lightly breaded flounder fillet, par fried for a crunchy and tasty bite. Ready to

Breaded Seafood Combination 8ct 10oz

ITEM# 4200463

A seafood combination platter comprised of a piece of breaded flounder fillet, two breaded shrimp, three breaded scallops, and the popular deviled crab cake.

Stuffed Crab in Natural Shell 20ct 3oz

ITEM# 4201152

A mouthwatering stuffing comprised of Pacific whiting and pollock, celery, onions and peppers. This recipe is a favorite among staff and customers.

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At Pacific Dynasty Seafood, we are dedicated to sourcing, only the highest quality seafood. Our commitment to excellence ensure that every step along the way our customers receive only the finest quality products in the seafood industry.

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BUSINESS NAME: Sam's Pizza Palace LOCATION: 2600 Boardwalk Wildwood, New Jersey ABOUT SAM'S PIZZA PALACE: Sam Spera, the first owner of Sam's Pizza Palace, moved from the small town of Villabla, Sicily to the United States in 1951. Sam and his wife Anna settled in Trenton, NJ .

Sam found himself juggling two jobs to support his new American family of five.

In the spring of 1957 Sam was asked by a friend to take a drive down to Wildwood, NJ. With an abundance of sunshine, a cool ocean breeze, beautiful white beaches and a three mile long boardwalk packed with visitors, Sam knew immediately - this is where he wanted to start a business.

After a two year partnership running a boardwalk restaurant called Marconi's, Sam ventured out on his own to open his first restaurant called Sam's Steak House. Truly a family business, Sam's Steak House served only sandwiches and sodas to patrons in his small restaurant consisting of 5 tables and a 15-stool counter. A family affair you would find Sam & Anna with their kids, Rosemary, Tony & Rita working side by side developing a local reputation and clientele that has lasted to this very day. Sam knew he needed to sell more than steak sandwiches to support his growing family and business, so he proclaimed to Anna "Let's give Pizza a try!" Purchasing a small pizza oven and relying on an old recipe handed down from his Sicilian roots for pizza dough, Sam started turning out slices for 15 cents each. A smart decision, as it helped his business grow eventually leading him to move to the Southside of 26th Street where Sam's Pizza Palace is currently housed.

Today, Sam's son Tony Spera and his son-in-law Anthony Zuccarello run the establishment. Sam still pops in everyday though!

WHAT IS THE MOST POPULAR ITEM ON THE MENU?: Pizza! Especially pizza by the slice. Boardwalk goers favor plain, pepperoni or a white slice with broccoli.

WHAT MAKES SAM'S PIZZA PALACE SUCCESSFUL?: Sam's Pizza Palace is family owned and operated. Even though the business is seasonal patrons still see the same faces every year.

Beach goers appreciate fast and friendly service which is exactly what they get from Sam's The consistency of their quality also keeps people coming back.

WHY WORK WITH FERRARO?: Anthony enjoys working with his sales representative, Steve Lex. Also they choose to work with Ferraro because of the quality products they offer.

Steve Lex with owners of Sam's pizza palace

Voted one of NJ's 34 greatest old-school pizzerias by NJ.com! click here to read the article

ITEM# DESCRIPTION 6000024 LINER GARBAGE CLR 36 GAL 6000025 LINER GARBAGE BLACK 58 GAL 6000026 LINER GARBAGE HD BLK 45 GAL 6000028 LINER GARBAGE DLK 45 GAL 6000030 LINER GARBAGE SMALL 33 GAL 6000396 LINER GARBAGE CLR 58 GAL

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UTENSILS FOR ALL YOUR FOOD SERVICE NEEDS.

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ITEM# 4600011

Brighten up any dish with slices of Il Buon Sapore pepperoni - from classics like pizzas to fresh and exciting sandwiches, salads and appetizers.

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Exceptional Performance in Foodservice Kitchens

Il Buon Sapore Mozzarella offers you alwaysconsistent buttery flavor with exceptional stretch and impeccable coverage, plus excellent holding and reheating performance that can improve your kitchen efficiency.

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New at Ferraro Foods

We devote our kitchen to perfecting yours.

Culinary perfection - in consistency and quality is your benchmark for every plate leaving your kitchen. But, your staff is lean and time is short.

Bonewerks offers smart alternatives to the arduous process of making reduced stock foundations in your kitchen. Our line of premium Glace, Demi Glace, and fully prepared, ovenseared Sous Vide EntrĂŠes save you time and money without compromising your kitchen's excellence.

All products are gluten free and dairy free.

Beef Short Rib Braised Classic Pork Shank

Lamb Shank

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Fully Prepared Sous Vide Entrées

Braised Classic Pork Shank ITEM# 4000243

Pack/Size: 12/19-21oz

Braised Lamb Shank ITEM# 4000244

Pack/Size: 12/20oz

Braised Barbecue Pork Shank ITEM# 4000242

Pack/Size: 12/20-22oz

Braised Boneless Beef Short Ribs ITEM# 4000241

Pack/Size: 20/10-12oz

Mustard Braised Pork Medallions ITEM# 4000339

Pack/Size: 12/20oz

Mushroom Braised Pork Medallions ITEM# 4000245

Pack/Size: 20/2pc

Passion. Inspiration. Excellence.

The finest cuts of oven-seared beef, pork and lamb. Artisan spices. Inhouse prepared sauces. Our Sous Vide entrées are braised to the highest USDA standards and are ideal for a la carte and off-premises catering. Simply steam or simmer within the package, add your own touch (if desired) and it's ready in minutes.

Veal Osso Bucco ITEM# 4000334

Pot Roast

ITEM# 4000337

Pack/Size: 15/15-18oz

Mustard Pork Medallions

Pack/Size: 3/5-6lb

Bonewerks Glace Our trans fat-free, gluten-free, dairy-free Glace products are made with no added salt, gelatin, starch or “natural flavors.”

Premium, Elite and Classic Demi Glace lines available.

Pot Roast

Premium Glace

Glace de Veau - ITEM# 5240009 Fresh roasted veal bones, onions, carrots, celery, tomatoes, fresh parsley and bay leaves. Perfect for veal and red meat applications, traditional and contemporary sauces.

Glace de Poulet - ITEM# 5240012 Fresh roasted chicken bones, onions, carrots, celery, fresh parsley stems and bay leaves. Adds exceptional depth to sauces, soups and risottos.

Veal Osso Bucco

Elite Demi Glace

Demi Glace de Veau Elite - ITEM# 5240008

Produced from fresh roasted veal and natural beef bones, onions, carrots, celery, tomatoes, mushrooms, parsley steams, kosher salt, bay leaves and peppercorns.

Classic Demi Glace

Demi Glace de Poulet Classic - ITEM# 5240010

Fresh roasted chicken bones with our mire poix and herbs.

Simmered, reduced, thickened and seasoned.

Great for all chicken and poultry applications.

Demi Glace de Veau Classic - ITEM# 5240011 Prepared with fresh roasted veal bones, fresh mire poix and herbs. Simmered, reduced, thickened and seasoned. This ready-to-serve sauce can be turned into a signature small sauce by simply adding an ingredient such as horseradish, mushrooms, or peppercorns.

Mushroom Pork Medallions

GRANDE RICOTTA PRIMA DOLCE®

The delicate curds of Grande’s Prima Dolce are light, fresh and sweet, reminiscent of traditional hand-dipped Ricotta made in the Italian countryside.

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GRANDE RICOTTA PRIMA DOLCE® Our newest product — steeped in classic tradition Grande Ricotta Prima Dolce is an authentic and highly-versatile product that can be sliced, cubed, mixed, whipped, blended or paired with nearly anything on your menu.

LEMON RICOTTA CHICKEN LINGUINE INGREDIENTS

YIELD one serving

LEMON RICOTTA CHICKEN LINGUINE • • • • • • • • • •

3 oz. (3/4 cup) Grilled chicken breast slices, warm 1 tsp. Garlic, minced 4 oz. (1/2 cup) Lemon Pepper Ricotta (see recipe) 1 oz. (2 cups) Spinach leaves, fresh 8 oz. (2 cups) Linguine, cooked, drained 1/2 oz. (1 tbsp.) Olive oil (reserve pasta water) 1/2 oz. (1 tbsp.) Grande Parmesan, grated 4 oz. (1/2 cup) Reserved pasta water (or chicken broth) 4 Lemon wheels, halved

LEMON PEPPER RICOTTA • • • •

YIELD

12 Servings

48 oz. (6 cups) Grande Prima Dolce Ricotta, whipped 1 oz. (2 tbsp.) Kosher salt 1 oz. (2 tbsp.) Lemon juice, fresh 1/2 oz. (1 tbsp.) Black pepper

METHOD LEMON RICOTTA CHICKEN LINGUINE 1. Heat 1 tbsp. olive oil in sauté pan; add 1 tsp. garlic and sauté 1 minute.

2. Add 1 oz. spinach and heat an additional 2 minutes, stirring frequently.

3. Add 4 oz. Lemon Pepper Ricotta and 4 oz. reserved pasta water; stir to

PRIMA DOLCE Item 0900974 2/4 lb. Reclosable Container

blend. Simmer briefly to heat.

4. Add 8 oz. linguine; toss lightly to coat pasta. Heat until warm.

5. Add chicken; toss lightly.

6. Transfer to plate; garnish with 1/2 oz. grated Grande Parmesan and sliced lemon.

LEMON PEPPER RICOTTA 1. Combine all ingredients in container and stir to blend. Cover and chill to hold.

DID YOU KNOW? Ricotta cheese on your menu is no longer niche, it’s necessary. In fact, highlighting Ricotta in entrees yields nearly a $3.00 menu price premium.

Datassential 2018

To schedule a sampling at your restaurant contact your Distributor Sales Representative, visit us at www.grandecheese.com or call Grande at 800-8-GRANDE (800-847-2633)

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High Quality Artisan Breads & Rolls

Par Baked

Hero Bread

PAR BAKED WEDGE 6"

8" HERO (UNSLICED) #3707779 - 6/14CT

#3712633 - 6/18CT

8" SUPER HERO 3.75" WIDE (UNSLICED) #3707713 - 6/14CT

10" HERO (UNSLICED) #3700043 - 6/10CT

Rolls

#3712634 - 6/14CT

#3700162 - 8/9CT

PAR BAKED WEDGE 10"

POPPY SEEDED KAISER ROLL

PAR BAKED WEDGE 12"

KAISER ROLL UNSEEDED

#3700161 - 8/9CT

Ciabatta

4" BRIOCHE ROLL

UNSLICED 4.5" X 5.5" #3700160 - 8/9CT

#3700193 - 10/24CT

CIABATTA BREAD

PAR BAKED WEDGE 8"

#3712636 - 6/10CT

#3712637 - 6/10CT

#3707714 - 8/12CT

MINI BRIOCHE

CIABATTA

3" X 7" #3700190 - 14/6CT

CIABATTA MULTIGRAIN 3" X 7" #3700192 - 14/6CT

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Equipment Guide ICE CUBER WITH BIN

Hoshizaki Model: KM-151BAH

REFRIGERATED MERCHANDISER

Imbera USA Model: G319

Ice Maker With Bin, Cube‐Style, air‐ cooled, self‐contained condenser, production capacity up to 146 lb/24 hours at 70°/50°(121 lb AHRI certified 90°/70°), 78 lb. built‐in ice storage capacity, crescent style cube, front opening bin, stainless steel exterior, 115v/60/1‐ph, 7.0 amps, NSF, cETLus

(1010590) Refrigerated Merchandiser, one-section, (5) shelves, black painted steel exterior, white interior, (1) hinged glass door, LED interior lighting, electronic temperature controller & fan motor, bottom mounted self-contained refrigeration, 1/4 HP, 115v/60/1ph, 5.2 amps, cULus, NSF, UL EPH Classified, ENERGY STAR®

ICE CUBER

Kelvinator Commercial Model: KCPT72.9-HC

KCTPT50.6-HC

KCTP92.12-HC

Hoshizaki Model: KM-515MAJ

Ice Maker, Cube‐Style, 22”W, air‐ cooled, self‐contained condenser, production capacity up to 517 lb/24 hours at 70°/50° (450 lb AHRI certified at 90°/70°), stainless steel finish, crescent cube Style, 22”W, R‐404A refrigerant, 115v/60/1‐ph, 10.8 amps, NSF, UL, ENERGY STAR®

ICE CUBER

Hoshizaki Model: KM-340MAJ

Ice Maker, Cube‐Style, 22”W, air‐ cooled, self‐contained condenser, production capacity up to 404 lb/24 hours at70°/50° (315 lb AHRI certified at 90°/70°), crescent cube style, stainless steel finish, R‐404A refrigerant, 115v/60/1‐ph, 9.2 amps, NSF, UL, ENERGY STAR®

FREEZER MERCHANDISER

Imbera USA Model:VFS24

(1014551) Freezer Merchandiser, one‐section, (5) flat shelves,black painted steel exterior, white interior, (1) hinged glass door, LED interior lighting, CIF intelligent controls, electronic fan motors, includes 2 baskets, bottom mounted self‐contained refrigeration, 3/4 HP, 115v/60/1‐ph, 7.0 amps, cULus, NSF, UL EPH Classified, ENERGY STAR®

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PIZZA PREPARATION REFRIGERATOR

Pizza Prep Table, 1/3 pans(included), vinyl coated adjustable shelves, stainless steel interior and exterior, temperature range 32 to 50° F, electronic controls, heavy‐duty casters, R290 Hydrocarbon refrigerant, 115v/60/1, NEMA 5‐15P, ETL‐ Sanitation, cETLus

REACH-IN REFRIGERATOR

Kelvinator Commercial Model: KCBM23RSE-HC

KCBM248RSE-HC

Refrigerator, reach‐in, adjustable vinyl coated shelves, heavy duty casters, digital temperature display, electronic control, self‐ closing door, automatic defrost, temperature range 33 to 41° F, stainless steel exterior and interior, R290 Hydrocarbon refrigerant, 115v/60/1, NEMA 5‐15P, ETL‐Sanitation, cETLus, ENERGY STAR®

REACH-IN FREEZER

Kelvinator Commercial Model: KCBM23FSE-HC

KCBM48FSE-HC

Freezer, reach‐in, adjustable vinyl coated shelves, heavy duty casters, digital temperature display, electronic control, self closing door, automatic defrost, temperature range 17.6 to 32° F, stainless steel exterior and interior, R290 Hydrocarbon refrigerant, 115v/60/1, NEMA 5‐15P, ETL‐Sanitation, cETLus

Equipment Guide GAS FLOOR FRYER

American Range Model: AF35/50

Fryer, gas, full size, 35‐50 lb. capacity, (2) baskets, thermostat control, millivolt pilot system, stainless construction, 6” chrome plated adjustable legs, 35.0 kW, 120,000 BTU, ETL, Made in USA

CONVECTION OVEN, GAS

American Range Model: MSD-1-GC

MSD-2-GC

Convection Oven, single‐deck, gas, standard depth, manual controls, temperature range 150° F ‐ 500° F, one hour timer, 2‐speed fan, porcelain liner, 50/50 solid/glass doors, stainless steel front, sides, top and 28” legs, 21.0 kW, 75,000 BTU, ETL, CE, Made in USA

RANGE, 36”,6 OPEN BURNERS

American Range Model: AR-6

DISHWASHER, UNDER-COUNTER

Veetsan Star Model: 502350

(VDU30) Dishwasher, under-counter, 30 racks/hour, hot water sanitizing with built in booster heater, 304 stainless steel frame, wash tank, booster tank & side panels, drain, detergent & rinse aid pumps, 208v/60/1 convertible to 3‐ph, 6.85 kW, 1 HP

PIZZA DOUGH SPINNER

Univex Model: SPRIZZA40

SPRIZZA50

Pizza Spinner, bench model, 15‐3/4” (40cm) ring with felt, adjustable pizza crust, automatic start/stop, cord and plug, 3/4 hp, 115v/60/1‐ph 4.53 Amps, .55 Kw, NEMA‐5‐15P, cETLus, ETL‐Sanitation

MIXER, SPIRAL DOUGH

Univex Model: SL50 1PH

Convection Oven, single-deck, gas, standard depth, manual controls, temperature range 150° F - 500° F, one hour timer, 2-speed fan, porcelain liner, 50/50 solid doors, stainless steel front, sides, top and 28” legs, 21.0 kW, 75,000 BTU, ETL, CE, Made in USA

Silverline Spiral Mixer, 70 qt. bowl, 110 lb. dough capacity, two speeds & reverse, control panel with digital timers, bowl jog, swing open bowl guard, stainless steel bowl, dough hook & shaft, built‐in casters & leveling feet, separate bowl & agitator motors, bowl (.75 hp, 2.65 Amps, .55 kW) & spiral (3.5 hp, 12.5 Amps, 2.6 kW), L15‐20P, cETLus, ETL-Sanitation

GAS COUNTER-TOP GRIDDLE

PIZZA OVEN, DECK-TYPE, GAS

American Range Model: AETG-24

Griddle, gas, 24” wide, countertop, 3/4” thick smooth polished steel griddle plate, (2) burners, thermostatic controls with pilot, stainless steel & sides, equipped with legs, 18.0 kW, 60,000 BTU, ETL, Made in USA

Montague Company Model: 13P-1

Pizza Oven, Single 8” high Deck, gas, 41‐1/2” wide x 31” deep fire brick lined Cordierite deck, 650° F thermostat, stainless steel front, sides & top, 7‐3/4” high flue black deflector, 31” stainless steel gusset style legs, 80,000 BTU

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ITEM# 5240007

Rich, creamy and distinctively delicious

Bacon Cheddar French Fries

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PLATINUM

CHICKEN STEAK

BEEF STEAK

Made with 100% boneless, skinless breast meat that is lightly marinated.

Made of 100% domestic Sirloin, the original sandwich steak.

4oz Portions #3900180 - 10/1lb

6oz Portions #3900716 - 1/10lb

4oz Portions #3900742 - 1/10lb

6oz Portions #3900744 - 1/10lb

5oz Portions #3900142 - 1/10 lb

8oz Portions #3900715 - 1/10lb

5oz Portions #3900743 - 1/10 lb

8oz Portions #3900745 - 1/10lb

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Bindi draws on decades of experience and constant innovation to create a variety of desirable and delicious offerings. From international pastry cakes, to single portions, to gelato, croissants and so much more. Come discover our entire range.

#4400651

#4400658

#4400652 #4400770

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#4400504

About Our Cannoli Shells & Cream

D’Agostino cannoli shells are carefully hand crafted from all natural ingredients. Our specialty dough is made of a precise mix of simple, quality ingredients, including only flour, sugar, palm oil, vanilla, cocoa, salt, and water. We begin by sheeting the dough, allowing it to break down and blend. Thousands of layers are created in this way and then each cannoli is carefully hand rolled with skill and attention. The resulting roll is fried in palm oil for 2 minutes to create our golden, crispy shells. The final product is a beautiful cannoli shell which is smooth, dense and non-greasy. Additionally, our shells have an impressive shelf life of one year.

Available sizes: Large & Mini. Large are 30 grams and 6 inches long, Mini are 14 grams and 3 inches long. Mini cannoli shells are available with the ends dipped in rich dark chocolate, milk chocolate, white chocolate and dark chocolate pistachio creating a delectable variety of options available to you. We take pride in our sweet assortment of hand dipped shells. All shells are hand packaged to preserve their freshness and maximize quality. We guarantee against breakage.

Our superior cannoli cream is truly one of a kind. Imported from Sicily, the cream is made of a traditional blend of the finest ricotta cheese made from pasteurized sheep milk, sugar, salt, vanilla, and optional chocolate chips. The sheep’s milk gives it its unique flavor and the cream is mixed to perfection. ***Cannoli Shells have a shelf life of one year. ***Cannoli shells filled and maintained in refrigerator can last up to 48 hours.

Mini Cannoli Shell 3"

ITEM# 4408165 1/120ct

Hand Made

Cannoli Cream with Chocolate Chips

Large Cannoli Shell 6"

ITEM# 4408164 1/48ct

ITEM# 0902251 4/1.5lb piping bags

Ricotta Sugared Bucket

ITEM# 0900041 1/26.5lb

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Does your coffee DO IT ALL?

DRIVE TRAFFIC WITH EASE A N D F R E S H LY B R E W E D TA S T E

DELIGHT CUSTOMERS AT THE TOUCH OF A BUTTON. From a wide variety of well-loved premium beverages and brands, to consistency in every cup, there’s a Keurig® brewing system perfect for your operation and those you serve.

Start selling every cup you brew. Call 866-464-2210 © Keurig Green Mountain, Inc. 2017. All Rights Reserved.

or visit Commercial.Keurig.com.

Coffee Flavors

#5610001

#5610008

#5610007

#5610000

#5610004

#5610003

#5610005

#5610009

#5610002

#5610006

#5610012

#5610010

Other Offerings

#5610011

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PREMIUM SAUSAGE

Elevate your sausage and peppers with Marino Premium Sausage

Fresh, superior flavor, aroma and texture.

No Preservatives · No MSG · Superior Freshness The Last Bite // 76

YOUR PIZZA DESERVES THE PERFECT PAIR.

QUALITY THAT LIVES UP TO YOUR STANDARDS. TASTE THAT LIVES UP TO GUEST EXPECTATIONS.

Home

Delivery

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Crisp Food Technologies Containers ÂŽ

Ferraro Code

Tyson Code

Description

Pack Size

3900434

001060-928

Honey BBQ Glaze Wings 1st & 2nd

2/5 lb

3900760

002638-928

Fast Finish Jumbo Wings 1 & 2nd Jnt

2/5 lb

3901101

005210-928

Glazed Wings of Fire 1st & 2nd Jnt

2/5 lb

3901117

007441-928

Uncooked Breaded Chicken Tenderloin

2/5 lb

Wing up the Fun! Tender • Juicy • Delicious

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THE ITALIAN TRADITION OF HIGH QUALITY PASTA

Excellence since 1886

Excellence since 1886

De Cecco Method stays true to our over 130 year old family recipe The Last Bite // 80

Arancini

White rice cooked in a homemade tomato sauce and melted mozzarella cheese, stuffed with extras.

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Hand-forming BelGioioso Platinum Fresh Mozzarella Curd

PL ATINUM L A BEL Made with Fresh Cream for more Flavorful Pizzas, Pastas and More BelGioioso Platinum Label Fresh Mozzarella Curd and Ricotta con Latte® are crafted from premium fresh local milk and an extra touch of cream. The higher butterfat content adds a rich, creamy flavor to gourmet pizzas, entrées and desserts.

Pizza with BelGioioso Fresh Mozzarella and Platinum Ricotta con Latte®

New!

Now Available at Ferraro Foods!

BelGioioso Fresh Mozzarella

Made from fresh, local milk gathered only a few hours after milking, BelGioioso cheeses are some of the finest available on the market today. Our extensive line will fill any of your pizza making needs.

rBST Free* | Gluten Free | Vegetarian

*No significant difference has been found in milk from cows treated with artificial hormones.

belgioioso.com

Stuffed Shells ITEM# 4100200 A hearty plate of large stuffed shells is delicious even with a simple tomato sauce. packed with the freshest, creamiest impastata ricotta, imported Romano cheese, fresh parsley, seasonings, and herbs, these semolina pasta shells make a satisfying meal..

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BRAND

THAT CREATES OPPORtUNITIES

It’s the pepperoni that works hard to get the job done: it performs consistently, it boasts a great authentic pepperoni flavor, and it delivers portion control and cost savings to help make your life a little easier. It’s called HORMEL® THE PERFORMANCE PEPPERONI® for a reason: when it takes center stage on your pizzas, it’s sure to draw rave reviews.

Start a conversation.

FOR MORE INFORMATION, CONTACT JIM BURKLY 908-406-0240 JEBURKLY@HORMEL.COM

DISTRIBUTOR #

ITEM #

DESCRIPTION

PACK SIZE

WT./LBS.

4600163

26777

HORMEL® THE PERFORMANCE PEPPERONII®, Bold, 14/oz.

2/12.5 lb.

25

4600164

44111

HORMEL® THE PERFORMANCE PEPPERONII®, Bold, 14/oz.

2/5 lb.

10

4601950

28820

HORMEL® THE PERFORMANCE PEPPERONII®, 12/oz.

2/12.5 lb.

25

4600808

48301

HORMEL® THE PERFORMANCE PEPPERONII®, Beef, 14/oz.

2/12.5 lb.

25

r

Sausage and Meatballs

Same Great Taste • Same Great Toppings For samples, more information or to schedule a meeting with one of our specialists,

call 1-800-331-MEAT. www.fontanini.com

Š 2018 Hormel Foods Sales, LLC.

New Look,

SAME HIGH QUALITY PRODUCT

CHEF-READY CUTS Available IN 8 IQF VARIETIES, YEAR-ROUND.

PINEAPPLE CUBES

MANGO CUBES

PEACH SLIVERS

DICED PEACHES

DICED APPLES

DICED STRAWBERRIES

SLICED STRAWBERRIES

SLICED BANANAS

FEATURES & BENEFITS IQF SMALL UNIFORM CUTS • •

CONSISTENT RECIPE PERFORMANCE

Ensures even cooking time Smaller 3/8" - 1/2" cuts are ideal for toppings, salsas, beverages, desserts, salads and side dishes

HIGH QUALITY • • •

Picked at the peak of ripeness Quick-frozen to lock in nutrients and flavor 100% usable fruit, zero product waste

Add the

• • •

Pre-cut fruit makes for more consistent portion control Quick blending, Easy on equipment Full fruit flavor to keep beverages from tasting watered down

EASE OF USE • • • •

Washed, cut and ready-to-use Valuable labor efficiencies Resealable pouches Each bag stamped with "Best By" date

Peach Julep

PERFECT BURST of FRUIT FLAVOR TO YOUR MENU, WHENEVER YOU NEED IT.

Strawberry Banana Smoothie Bowl

NEW DISPLAYS

AVAILABLE

PALERMO BAKERY

NEW TASTY

FLAVORS

Item#4401991

Item#4401985

Item#4401979

Item#4401997

3DISPLAY TIER

Holds 18ct Displays

Item#5802054

Antipasto Specialties

ITEM# 1400045 1400100 1400241 2000150 5060102 5060108 5060112 5060115 5060135 5060145 5060146 5060148 5060155 5063000

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DESCRIPTION PACK/SIZE OLIVE COCKTAIL 4 1GAL PICKLE CHIPS 4 1GAL OLIVE KALAMATA WHOLE PITTED 4 1 GAL TOMATO SUN DRIED SPLIT KOSHER 12 24OZ PEPPERS CHOPPED RED HOT 4 1 GAL PEPPERS SWT SLCD IN BRINE 4 1 GAL PEPPERS SWT SLCD IN BRINE 4 1 GAL PEPPERS BANANA HOT SLCD 4 1GAL PEPPERS CHERRY HOT WHOLE 4 1GAL PEPPERS CHERRY HOT SLCD 4 1GAL PEPPERS BANANA MILD SLCD 4 1GAL PEPPERS JALAPENO SLCD 4 1GAL PEPPER HULLS 4 1GAL PEPPERS BANANA SLCD RED & YELLOW 4 1GAL

BUSINESS NAME: Pizza D'Amore LOCATIONS: Brooklyn, NY:

8949 Bay Parkway 2147 Mill Ave 3001 Ave U 218 Beach 116 - Rockaway Park

WEBSITE: www.pizzadamorenyc.com ABOUT PIZZA D'AMORE:

Frank Scollo Senior, owner of Pizza D'Amore pizzerias, came to America from Italy in the early 80's. He started working in the pizza business with two of his brothers in downtown Manhattan. This is where Frank Senior learned all about the trade.

In the mid 90's the city slowed down and business dropped.

Frank Senior's brothers decided it was time to retire. Frank Senior's son, Frank Junior, was around 16 years old when their landlord decided he didn't want to renew the lease of the store in Manhattan. With the pressure mounting of losing the store the family relocated to Brooklyn.

They found their first location in Bay Parkway. The store was run down and filthy. As a family they rolled up their sleeves and turned the store around. Frank Jr. wasn't like other kids his age, he was determined to make this business a success. With Frank Jr. serving customers, his mother answering phones and his father running around like crazy they built a business.

After 6 years they unfortunately received another phone call from their landlord with bad news. The store next to theirs wanted to expand, meaning they had to relocate, yet again.

They found a location on Mill Ave in Mill Basin Brooklyn.

The family had enough with leases so they bought the Mill Ave location. Months later, they received a phone call from the Bay Parkway landlord saying he had reconsidered and offered Pizza D'Amore a ten year extension at Bay Parkway.

Frank Senior (left) Frank Junior (right)

Now with two stores operating the family was spread thin. Frank Jr. was around 20 years old by now and fully operating the Bay Parkway location.

His father was operating Mill Ave. His future brother-in-law and best friend, Glen, became managers.

Mill Ave is the bigger of the two operations. It houses a large dining room for parties and a massive kitchen.

Frank Jr. saw the potential at Mill Ave so he enrolled in culinary school, graduating at the top of his class. He went on to work at famous restaurants such as Cipranis and brought alot of what he learned back to Pizza D'Amore. His brother-in-law was now running the Bay Parkway location and Frank Jr. was together with his father and Glen at Mill Ave. Even his sister became a waitress and his mother was a host. It was definitely a family run business!

Bay Parkway and Mill Ave were two thriving power houses.

A few years went by and Frank Jr. was sitting in the Mill Ave location paying bills. A man walked in asking to speak with the owner. The man owned a building 5 miles away and he finally got rid of a troubled tenet. Frank Jr. went with him to see the store, it was in shambles. The man offered Frank Jr. a deal to good to pass up. He also knew that Glen would be the perfect man to put in charge of this new location.

Months later they opened their 3rd location and Glenn was the working partner. Glenn finally got his opportunity to run a store of his own. They owe their growth and success to hard work and dedication. Frank Jr. states, "It's not easy but if it was easy everyone would do it".

Frank Jr. got married, had two boys and moved to Rockaway Queens. He then met Andrew through an acquaintance that was working in the business. Frank Jr. and Andrew became great friends and spoke about opening a business together for months. When an opportunity opened up in Rockaway he knew Andrew would be the perfect fit to partner up with. Pizza D'Amore's fourth location is now opening as Andrew brings new ideas to their business.

Michael, the owner of Ferraro Foods and Anthony Scala, the Director of New Business, opened Frank's eyes in maximizing their full potential in growing and expanding their business.

Michael and his team work hard in helping continue their success in the growth of their pizzerias. Frank Jr. states, "It’s a great feeling to have a powerhouse like Ferraro Foods behind us. They are only a phone call away, if ever I have a situation, need advice or ideas for having our establishments grow in our day to day business Michael and his team are there for us.

It’s like having an Uncle in the business because Ferraro foods makes you feel like family!"

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10" CAULIFLOWER PIZZA SHELL ITEM# 3800229

6/4PK

12" CAULIFLOWER PIZZA SHELL The Last Bite // 90

ITEM# 3802231

6/4PK

Pita Panini Panini

ITEM# Grilled Plain 8" 3700127 Grilled Whole Wheat 8" 3700129 Grilled Spinach 8" 3700130 Grilled Sundried Tomato 8" 3700131

Pita Bread

Pre-oiled 7" ITEM# 3700126

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BAGUETTE PARMIGIANA Ingredients - 1 egg, beaten - ½ cup (125 ml) flour - ½ cup (125 ml) bread crumbs - 3 tbsp. (45 ml) grated parmesan - 1 medium eggplant, sliced - 1 thin baguette, cut in two and toasted - 150 g white cooked ham, sliced - 3 tbsp. (45 ml) basil pesto - ¼ cup (60 ml) marinara sauce, hot - 1 cup (250 ml) grated Italian cheese mix - Vegetable oil, for cooking - Salt and pepper

Directions - Preheat oven to 400°F (200°C) - Place egg, flour and breadcrumbs on three deep plates.

- Salt and pepper the flour and mix well.

- Add the parmesan to the bread crumbs and mix well.

- Flour the eggplant slices, dip them in the beaten egg, then roll them in the bread crumbs, pressing down firmly so crumbs adhere well.

- Place breaded slices side by side on a baking sheet lined with parchment paper. Bake 20 minutes tuning midway through cooking.

- Place baguette on a baking sheet, brush with pesto then marinara sauce.

- Spread out the slices of cooked ham, place the eggplant slices on top and cover with grated cheese.

- Bake until cheese is bubbly and starts to colour.

- Serve immediately.

EGGS

Country Brand Eggs High-quality, delicious, satisfying and versatile eggs. Our traditional white eggs are fantastic on their own, as part of a main course or as a wide assortment of yummy side dishes.

ITEM# 0940123 0940125 0940145

DESCRIPTION PACK SIZE EGGS MEDIUM LOOSE 1 15 doz EGGS LARGE LOOSE 1 15 doz EGGS EXTRA LARGE LOOSE 1 15 doz

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OWER - CHEM

It takes a lot to keep this clean.

Everything from soap to degreaser.

Power-Chem has your kitchen covered.

Ferraro Foods offers a wide variety of smallwares for all your foodservice needs Visit: https://www.ferrarofoods.com/products

PRODUCT CATEGORIES INCLUDE: Asian Cookware Asian Table Ware Bakeware & Supplies Bar Supplies Catering & Buffetware Food Preparation Gas & Electric Units Janitorial Kitchen Utensils Melamine, Asian

Melamine, Western Professional Cookware Ramekins Security Cage Shelving Signage Table Top Services Tankless Water Heater Worktables

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ITEM # DESCRIPTION PACK/SIZE 6000801 STRAWS WRAPPED 7.75 10/400CT 6000802 PAPER STRAW 7.75 4/300CT 6500025

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PIZZA STAX 2 INCH TALL

1/1000CT

Bag in Box

Soda Syrups Easily refill your soda machines and always have an abundance of refreshingly sweet beverages on hand!

Cola · Diet Cola · Sweet Iced Tea Pink Lemonade · Lemon Up · Root Beer · Orange · Fruit Punch

L’ARTIGIANO GELATO is quality, craftsmanship, tradition, unique flavor, but it is also innovation in the world of making flavors and products. This is why years of research gave birth to a practical and original solution to make the real Italian Gelato.

grab & go 12/4.2oz

sicilian lemon sorbetto

hazelnut

amarena (cherry vanilla)

caffè macchiato

#4400196

#4400148

#4400197

#4400195

chocotella (hazelnut & chocolate)

#4400149

sicilian pistachio

vanilla

sea salt caramel

#4400147

#4400177

#4400247

made with fresh fruit · all natural

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made with fresh milk · non gmo

all pans decorated

amarena - #4400230 bacio (chocolate & hazelnut) - #4400249 banatella (banana & chocotella) - #4400248 caffè macchiato - #4400244 chocolate - #4400245 chocolate chip - #4400242 hazelnut - #4400238 mango sorbetto - #4400226 nutella - #4400239 pistachio - #4400237 sicilian lemon sorbetto - #4400225 spumoni (almond, pistachio & chocolate) - #4400243 strawberry - #4400246 vanilla - #4400240

food service

1.25 gal

dessert glass

6/110gr

made with fresh italian milk

chocotella

spumoni

(hazelnut & chocolate)

(almond, pistachio & chocolate)

tropicale

tiramisĂš

(yogurt, mango, mixed berries)

#4400259

#4400262

#4400260

#4400261 stand-up freezer - #8950005

showcase (8 pans) - #8950006

sicilian lemon sorbetto 2/4kg - #4400063

Simply Delicious

Introducing Hatfield

n o c a B d e r u c n U All Natural, 速

Bring in Hatfield速 Bacon and Bring on the Profits!

Elevate your menus, grow your share, and engage your guests All Natural

Gluten Free

NO Nitrites or Nitrates

NO MSG

NO artificial Ingredients

NO preservatives

Applewood Uncured Bacon Wrappe

d Scallops

Capitalize on Thick Cut bacon & transparency trends Natural, thick cut, and transparency are driving foodservice sales and profit opportunity!

150% 106%

ears)

Growth (over 4 y

Nitrite in bacon that is 1 e. and Nitrate Fre

growth in thick cut bacon on menu over the past 4 years.2

Hatfield's速 Uncured Bacon box will communicate our pledge to a higher operating standard.

Good thing Hatfield速 pork comes with a pledge

Family owned.

American Made.

Charitable giving is our priority

fair Wage & workforce development

(1) 2016 BACON REPORT: THE POWER OF BACON (2) TECHNOMIC MENU MONITOR, 2017

CommitTed to sustaining American Family Farms

American Cheese 120ct Yellow American - #0500057 120ct White American - #0500056 160ct Yellow American - #0500943 160ct White American - #0501023

Convenient slices save prep time and help your staff avoid the hazards of cutting The Last Bite // 101

EXCITE YOUR TASTE BUDS WITH

Marino Frozen Appetizers THE ORIGINAL APPETIZER FOR ANY OCCASION

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EDITION TEN