The Performance Table 2023 Trends

AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION

ALARM CLOCK OFFERINGS

How to make the most of the morning rush

editorial B

runch is cheerful, sociable, and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.” – Guy Beringer, Hunters Weekly, 1895. Guy Beringer first wrote about brunch in 1895 in Hunter’s Weekly. The British author suggested that post church meals should not be long and multicourse but rather consist of lighter offerings and served during the latter part of the morning. With outdoor weather begging us to dust off the patios, what better time to look at adding brunch to your menu?

Brunch is typically offered between 10:00 am and 2:00 pm and mostly offered on Saturday’s and Sunday’s. Brunch has become more than a meal in recent years. It is a time for people to get together, celebrate, and share. You will find an array of menu offerings but your most common will be egg dishes, fresh squeezed juices, and starches.

You can approach brunch in two ways: a la carte or buffet. When creating your menu, you want to be innovative while including the cannot miss dishes such as an eggs benedict, smoked fish, French toast and fruit. Don’t forget to get outside of the normal box and include upcoming food trends into this area of the menu.

The possibilities are endless for this most often overlooked daypart of the menu. Read through this publication, pick out your favorite offerings, and add one or two (if not more) items to your menu. I think you will be pleasantly surprised to see the increase in guest count and additional income that comes from this daypart.

I encourage you to reach out to one of our specialists for more innovative ways to incorporate brunch to your menu.

Meghan Padgett Brands Manager

Culinary Corner

TONY SCHMIDT DIRECTOR OF BUSINESS DEVELOPMENT AND CORPORATE EXECUTIVE CHEF

As spring and patio season are upon us, now is the time to start planning for breakfast and brunch options. Whether you are currently offering these or are looking to start, this is a fun meal to be creative with. By imparting ethnic flavors, there is a strong ability to attract with interesting combinations and tasty flavors. For those not currently offering these, this can be executed by adding a few inventory items to attract new diners. Below is a menu of dishes that are easy to execute with minimal prep.

SMOKED SALMON FLATBREAD

“00” Flatbread, Pastrami Smoked Salmon, Goat Cheese, Fried Capers, Pickled Red Onion, Arugula, Fried Egg

LOADED CINNAMON ROLL

Cinnamon Roll, Candied Pecans, BBQ Pork, Bacon Crumbles, Bourbon Maple Syrup

CHILE RELLENO

Bacon Crumbles, Scrambled Eggs, Cheddar Cheese

POUTINE

Fries, Sausage Gravy, Burrata, Scrambled Eggs

“OPEN FACED” LOADED BAGEL

Prosciutto, Poached Eggs, Goat Cheese, Arugula

DUCK AND WAFFLES

Brioche Waffle, Duck Wings, Chipotle Maple Syrup

BRUNCH SLIDERS

Angus Smash Patty, American Cheese, Fried Egg, Horseradish Sauce

SURF AND TURF BENEDICT

Crabcake, Shaved Ribeye, Hollandaise, Peppers, Onions, Arugula

ANGUS SHORT RIB HASH

Braised Short Rib, Fried Potato, Peppers, Onions, Poached Eggs, Grain Mustard

Hollandaise

GRIT BOWL

Braised and Fried Pork

Belly, Pimento Cheese, Fried Eggs

Scan the QR code to get a list of item codes for this month's Culinary Corner

Steak & Eggs The Great American Breakfast

Bryan Corsini Business Development Manager – Italian & Center of the Plate

Carnivores are my favorite people. They eat meat. When they can’t get meat, they eat fish! When they can’t eat fish, they eat other, suitable animal products, like eggs. So naturally, when I think of breakfast, I go directly to the concept of meat. Meat and eggs! Steak and Eggs has been my favorite since I was a very young carnivore. I suppose it just hits all the right notes when starting the day.

Times have changed and as we continue to deal with economic pressures, there are limits regarding ingredient items. Beef Steak and Eggs are among the highest priced of all. Beef is up over 7% year to date and eggs have increased 49%! The question is, what can we do to offset the economic stress and still serve a fundamentally carnivorous meal?

EGGS:

The increase in egg prices is primarily due to one of the deadliest outbreaks of Avian Flu in United States history. Literally millions of egg laying hens have been destroyed. In addition, and as a direct result of other protein category price increases, egg demand has increased. You may also note that the chicken market has been falling. That seems a bit counter intuitive. Not really. Two different methods of production, as well as two completely different breeds of birds. Further analysis also concludes that the life cycle of egg laying hens and chickens produced for meat consumptions are very chronologically different. While meat production birds have a 28 – 45 day cycle to market, the egg laying hen can be over 100 weeks to fruition. The animal’s longevity is what contributes to its susceptibility to the Avian Flu. We will not see a break in price for some months, but the market has stabilized and, even at $1.00 per egg, they are still quite the bang for your buck. Please consider these factors when pricing your menu items.

BEEF STEAK:

Now is the time for all concepts to discover alternative cuts of beef to feature. Especially in the discussion of the Steak and Egg icon. Afterall, the marketing behind Steak and Eggs is that there is some value in ordering this legendary plate. What makes a successful Steak and Eggs menu item? We know there is little that can be done about the high cost of eggs. What is there to be done regarding the cost of the beef on the same plate? Are we forever looking at a $30.00 per plate breakfast? Surely, I can tell you yes, if you must have a ribeye or a beef tenderloin for breakfast. If you can open your mind and heart to an alternative cut of beef, all is not lost:

The flank is an excellent cut of meat for breakfast service. It can be seasoned with a dry rub of salt and pepper or other spice combinations ahead of cooking. It can be wet marinaded in the same way. This allows the chef to impart unique and bold flavors into the beef to bring out the style in which it is being served. In addition, a simple salt and pepper dusting will preserve the true beef flavor for the inclusion of sauces like Chimichurri, Hollandaise, or the simple dripping of a sunny side up egg! Flank also offers the ability to cook ahead of the breakfast rush. Larger pieces of flank are cooked and then carved to order at service, giving the kitchen the ability to concentrate on service and other last minute items that need attention.

PFS ITEM# 538368 6 10 LB SURETY BEEF TERES MAJOR CH

I love this piece of meat for more than one reason. The preparation time is minimal. You do not have to be a skilled meat cutter to get this muscle on the plate, in little to no time at all. The Teres Major is a cut of meat that can be cut and cooked in so many ways that the muscle can be used 2-3 times in the same service without appearing to be redundant.

FILET OR BARREL CUT

After cleaning the silver skin from the muscle, the Teres can be sectioned into thick cylinders, resembling a filet mignon. For me, it is important to use the word filet but NOT the term “filet mignon.” The meat visually resembles a filet mignon, but its texture is more sirloin like and will disappoint the diner who believes he has ordered a more tender cut. Bistro Filet or Filet of Beef can be used to market this cut and satisfy the expectations of the patron. The product is also smaller in circumference and, depending on the thickness will require 2 pieces to get to a 6 or 8 ounce portion. I love to serve this treatment on top of a split English Muffin (PFS ITEM# 457139 24 6 CT HERITAGE OVEN MUFFIN ENG FORK SPLIT 2 OZ.) Feel free to cover the beef with a rag of sauteed mushrooms and onions, topped with a fried or poached egg!

PFS ITEM# 538349 36 2.3 LB SURETY BEEF FLANK STK CH

RANCH CUT / BUTTERFLIED

Again, the silver skin must be removed first. Now the product can be fileted butterfly style, leaving the sides attached but splitting them into 2 individual pieces depending on the serving size desired. This cut is most referred to as a Ranch Steak. I like the term for marketing this product. Ranch Steak connotates a hearty Farm Style Breakfast and gives the diner the feeling of a big satisfying meal. Paring this style of cut with home fries, biscuits and gravy, pancakes with fruit and/or grits really adds to that abundant Ranch Style Breakfast offering. Cut this way, the product resembles a N.Y. Strip and offers a great value at a fraction of the cost.

PFS ITEM# 531889 8 5 LB WEST CREEK GRITS WHI ENRICHED TFF

PFS ITEM# 521755 6 5 LB HERITAGE OVEN PANCAKE MIX BUTTERMILK

PFS ITEM# 337562 4 1 GA WEST CREEK SYRUP PANCAKE TFF

PFS ITEM# 433202 160 1 CT HERITAGE OVEN BISCUIT DGH BUTTERMILK 3.2

PFS ITEM# 610294 6 24 OZ WEST CREEK GRAVY MIX PEPPERED O/F BIS

PFS ITEM# 197439 6 3 LB WEST CREEK HASHBROWN SHRED IQF

PFS ITEM# 310081 2 5 LB TAYLOR FARM FRUIT MEDLEY CHNK 4 WAY

WHOLE ROASTED AND SLICED

After removing the silver skin, we have that cylinder of meat that we have cut into barrels and grilled off like a Filet Mignon. We have split or butterflied the product into Ranch Steaks, resembling petite N.Y. Strip Steaks. Now we can treat the muscle without cutting before cooking. This technique provides versatility as it allows for several different cooking methods. Salt and pepper the entire muscle then apply heat.

That is where the versatility comes in. The product can be grilled, open flame on a charbroiled. It can be pan seared on the stove top eye. It can also be roasted in the oven for larger serving situations like a banquet or special event. This last technique gives the chef the ability to prepare large quantities at the same time on sheet pans.

After the product is whole roasted, allow it to sit for a 5-minute period and then slice the product into medallions. These medallions can be served in multiple plate presentations and applications making breakfast a whole new game! Serve them with all the afore mentioned suggestions or with whatever you create.

ONE MORE THOUGHT

We have explored cost saving and item selection to help increase profit and control cost. We have talked in depth about marketing these cuts and how to promote them on the menu. We have talked about a myriad of concepts but here is one that is near and dear to my heart. Try marketing these hearty ideas as lunch and dinner offerings. What a great way to bring this concept to a profitable conclusion. Steak and Eggs, it’s not just for breakfast anymore!

Seafood Breakfast

Jeff Meagher

Business Development Manager – Seafood

Many nutritionists would say breakfast is the most important meal of the day. While one would typically think eggs, bacon and toast with coffee and orange juice, what about adding seafood to the mix?

By adding seafood to your diet twice a week, especially those rich Omega-3 fatty acids, you can reduce your risk of heart failure, coronary heart disease, cardiac arrest, and the most common type of stroke (ischemic).

Science Daily / American Heart Association

"Since the last advisory on eating fish was issued by the Association in 2002, scientific studies have further established the beneficial effects of eating seafood rich in Omega-3 fatty acids, especially when it replaces less healthy foods such as meats that are high in artery-clogging saturated fat," said Eric B. Rimm, Sc.D., chair of the American Heart Association writing group and professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health in Boston.

The Association recommends eating two 3.5-ounce servings of non-fried fish, or about ¾ cup of flaked fish every week. Emphasis should be placed on eating oily fish like salmon, mackerel, herring, lake trout, sardines or albacore tuna, which are all high in omega-3 fatty acids.

So, what’s holding you back? Let’s add some seafood for breakfast!

Smoked salmon is one of my favorite ways to start the day, but as you continue to explore new seafood offerings and put a new focus on starting the day off right, look at adding more seafood for breakfast. Most everyone has heard about Lox and Bagels, right? Certainly, we have you covered with some of the finest smoked salmon offered in our Empires Treasure Brand.

SMOKED SALMON BAGEL

INGREDIENTS

• 4 SERVINGS

• 4 Bagels (halved, see notes)

• 7 Oz. Salmon Slices (Smoked)

• 7 Oz. Cream Cheese

• 2 Medium Avocados (small, peeled and sliced into thin strips)

• 1 Lemon

• 1 Tbsp. Fresh Parsley (finely diced)

• 1 Tbsp. Fresh Chives (finely diced)

• 4 tsp. Capers

• Fresh dill (to serve)

• Cracked black pepper (to taste)

PFS Recommended Items

PFS ITEM# 258735 2 2-2.5L EMPIRE'S TREASURE SALMON CLD-SMKD SLCD SKNLS

PFS ITEM# 259189 2 2-2.5L EMPIRE'S TREASURE SALMON CLD-SMKD PASTRAMI F

PFS ITEM# 256125 2 2-2.5L WORLD DOCK SALMON CLD-SMKD SKNLS FIL

Let’s take a look at adding shrimp in omelets or a frittata, or perhaps even salmon or crab. These ideas are very easy and very simple ways to expand menu ideas and seafood consumption to at least twice a week! Or better yet, how about a Crab Cake Benedict!

Here are some ideas and simple recipes to add fish and shellfish to your breakfast menu making it a delicious way to start the day.

SHRIMP AND VEGGTIE SKILLET FRITTATA

– recipe by Chelsesa Brinegar

INGREDIENTS

• 2 Tbsp. Olive Oil

• 1/2 Small Onion - diced

• 1 Cup Shredded Cabbage

• 1 Cup chopped spinach

• 1/2 tsp. Crushed Red Pepper Flakes

• 3 Eggs beaten

• 3 Oz. cocktail shrimp tails removed

• 4 Cherry Tomatoes - sliced

• Sea salt and fresh ground pepper to taste

• Fresh dill (to serve)

• Cracked black pepper (to taste)

PFS Recommended Items

PFS ITEM# 421117 5 2 LB BAYWINDS SHRIMP WHI 16-20

PFS ITEM# 421098 5 2 LB BAYWINDS SHRIMP WHI 21-25

PFS ITEM# 421121 5 2 LB BAYWINDS SHRIMP WHI 26-30

DIRECTIONS

• Heat the oil in a heavy, non-stick skillet over medium heat. Add the onion, cabbage, and spinach, and cook until softened. Add the pepper flakes.

• Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges.

• Add the shrimp and turn the heat down to low. Cover for 4-5 minutes, until eggs are cooked, and shrimp is warm. Top with the tomatoes before serving

This is one of my favorites and one recipe I believe should be on all menus. Being a popular dish, it’s just perfect to amp up your Benedict recipe. Let’s give it a go with a Crab Cake Benedict.

To do this recipe right, you need to make a simple Hand-Crafted Crab Cake, Maryland Style, to win the seafood enthusiasts’ pallet and keep them coming back again and again.

The best crab cakes showcase crabmeat in all its deliciousness, with the other ingredients playing back-up to the main attraction. Some cracker crumbs and egg hold the patties together, while a little mayo, mustard, and seasoning accentuate the flavors. When done right, crab cakes are always a big hit with seafood lovers everywhere.

CRAB CAKE BENEDICT

INGREDIENTS

• 1 Large Egg

• 1/4 Cup (60g) Mayonnaise

• 1 Tbsp Chopped Fresh Parsley (or 2 teaspoons dried)

• 2 tsp Dijon Mustard

• 2 tsp Worcestershire Sauce

• 1 tsp Old Bay Seasoning (up to 1 and 1/2 teaspoons for a spicier kick)

• 1 tsp Fresh Lemon Juice, plus more for serving

• 1/8 tsp salt

• 1 LB Fresh Lump Crab Meat*

• 2/3 Cup Saltine Cracker Crumbs (about 14 crackers)

• Optional: 2 Tbsp (30g) Melted Salted or Unsalted Butter

PFS Recommended Items

PFS ITEM# 269032 12 1 LB JACKS CATCH CRABMEAT BLUE LUMP PREM ID

PFS ITEM# 280479 12 1 LB JACKS CATCH CRABMEAT RED JUMBO LUMP CH

PFS ITEM# 474217 12 1 LB JACKS CATCH CRABMEAT BLUE SUPER LUMP

PFS ITEM# 269032 12 1 LB JACKS CATCH CRABMEAT BLUE LUMP PREM ID

DIRECTIONS

• Whisk the flavors and binders together.

• Add the crab meat & filler.

• Very gently mix together: Fold the ingredients together slowly and carefully. If over-mixed, the lump crab meat will break apart.

• Refrigerate for 30 minutes: This is a key step in the recipe. Make sure the crab cake mixture is cold before you shape it into individual cakes. There is little filler in this recipe, so the cakes will fall apart if the mixture is not refrigerated before cooking.

• Grease baking pan & preheat oven. The oven gets hot, so I don’t recommend using parchment paper. Grease the pan or use a silicone baking mat.

• Portion into cakes: Use a 1/2 cup measuring cup to scoop and portion out the mixture. Form into individual cakes. Place on the greased baking sheet.

• Bake the cakes on very high heat for about 12-14 minutes.

Baking vs Sautéing on Stove: Some cook crab cakes on the stove, but I heavily prefer the baking method. When cooked on the stove, crab cakes are often flattened into patties so the center cooks. For thick jumbo-style crab cakes, I recommend baking them at a high oven temperature. They cook very quickly and remain extra plump

BRUNCH!

Meghan Padgett Brands Manager

This menu segment offers the best of two worlds, breakfast and lunch. This is often a daypart that is overlooked, can be very profitable, easy to construct with items you already serve and create a social media buzz to help you become the talk of the town…in a good way. Below are a few innovative recipes to add our Exclusive Brands to your menu offerings.

This may not be the most traditional bunch offering, but in Sicily it is the most popular breakfast offering. So make like a Sicilian and offer this soon to be classic brunch offering. This recipe is super easy and one that you can use throughout the day.

Recipe kudos goes to our very own, Jesse Thompson, District Manager in our South Carolina region. He shared this recipe with me and I couldn’t resist adding it this publication.

ARANCINI

INGREDIENTS

• Provolone and Mozzarella Arancini

• Pesto

• Calabrian Chilies

DIRECTIONS

Fry the arancini for 7 minutes at 350 degrees. Let cool for 1 minute, slice to form two halves. Plate with pesto as the base, arancini halves, and top with Calabrian chilies.

PFS Recommended Items

PFS ITEM# 644094 40 2 OZ PIANCONE APTZ ARANCINI MOZZ & PROV

PFS ITEM# 234153 2 32 OZ ROMA SAUCE PESTO BASIL W/PINE N

PFS ITEM# 622286 2 2.8 KG TUTTO CALABRIA PEPPERS CHILI CALABRIAN CR

SHEET PAN “FAJITAS”

What easier way to serve breakfast than on a sheet pan. This one stop shop is great to use your imagination with and add any veggies you have laying around. This also can translate to a flavorful vegetarian offering.

INGREDIENTS

• Julienned Peppers

• Julienned Onion

• Eggs

• Sliced mushrooms

• Fajita seasoning

• Olive Oil

• Queso Fresco

• 3 Grilled Tortillas

• Fire Roasted Salsa

• Pico De Gallo

• Sliced Avocado

• Consider offering as an upsell Chorizo crumbles

DIRECTIONS

Toss the vegetables in oil and fajita seasoning. Sauté the vegetables to caramelize. Keep some crunch to the vegetables. Place vegetables on the warmed sheet pan. Cook eggs to order (baked, scrambled, poached, sunny side up). Place on the sheet pan over the vegetables. Top with queso fresco and pico de gallo and sliced avocado. Serve with grilled tortillas and salsa on the side.

PFS Recommended Items

PFS ITEM# 517843 1 15 DZ NATURES BEST EGG WHI XL AA LOOSE

PFS ITEM# 272384 1 5 LB PEAK MUSHROOM WHI SLCD 1/4"

PFS ITEM# 328835 1 1 GA PIANCONE OIL OLIVE EXTRA VIRGIN ITA

PFS ITEM# 718403 4 5 LB CONTIGO CHEESE QUESO FRESCO WHEEL

PFS ITEM# 515277 12 24 CT CONTIGO TORTILLA FLOUR 6 IN

PFS ITEM# 515283 6 90 CT CONTIGO TORTILLA CORN WHI 6" TABLE

PFS ITEM# 493485 6 #10 CN CONTIGO SALSA FIRE RSTD RTU

PFS ITEM# 645279 1 5 LB PACKER SALSA PICO DE GALLO

PFS ITEM# 625682 1 4.5 LB CONTIGO AVOCADO HLVS 42-56 CT IW

GREEN EGGS AND HAM

An easy and healthy brunch offering that’s great to make ahead as a sandwich or serve the egg salad on its own. This Pesto Egg Salad is filled with flavorful and nutritious ingredients. Add it to warmed herb focaccia for the perfect bite.

INGREDIENTS

• Hard Boiled Eggs

• Prosciutto

• Mayonnaise

• Pesto

• Arugula

• Herbed Focaccia

DIRECTIONS

Dice the hard boiled eggs. Mix with equal parts mayonnaise and pesto. Add salt and pepper to taste. Warm the herbed focaccia. Add 6 sliced of prosciutto, the egg salad and arugula. Service with choice of side.

PFS Recommended items

PFS ITEM# 434552 1 20 LB NATURES BEST EGG HRD CKD PLD PAIL SEL

PFS ITEM# 234153 2 32 OZ ROMA SAUCE PESTO BASIL W/PINE N

PFS ITEM# 653044 80 3.5 OZ DELANCEY BUN SANDWICH FOCACCIA SLCD

PFS ITEM# 625109 8 1 LB PIANCONE PROSCIUTTO ITALIANO SLCD

PFS ITEM# 201346 4 1 GA WEST CREEK MAYO WHL EGG GF

PFS ITEM# 601221 2 2 LB PEAK ARUGULA FRSH

HOT BACON AND PECAN WAFFLES

Who doesn’t love a dish that combines spicy, sweet, and savory? This dish features all that and more. Super easy to make, minimal labor, and you have a showstopper of a meal to serve.

INGREDIENTS

• Heritage Ovens Pearl Sugar Waffle

• Spicy Pecans

• Chopped Bacon

• Maple Syrup

• Butter

• Chili Powder

• Paprika

• Cayenne Pepper

• Garlic Powder

• Cinnamon

PFS Recommended Items

PFS ITEM# 613640 48 2.47OZ HERITAGE OVEN WAFFLE PEARL SUGAR IW FZ

PFS ITEM# 357157 3 2 LB

PFS ITEM# 615826 6 14 OZ

PFS ITEM# 615767 6 18 OZ

PFS ITEM# 615826 6 14 OZ

PFS ITEM# 615769 6 26 OZ

MAGELLAN PECAN HLVS LG FCY TFF

MAGELLAN PEPPER CAYENNE GRND

MAGELLAN CINNAMON GRND

MAGELLAN PEPPER CAYENNE GRND

MAGELLAN GARLIC GRANULATED

PFS ITEM# 157189 36 1 LB NTRSBST BUTTER SOLIDS UNSLTD AA TF

PFS ITEM# 379358 2 5 LB ROMA BACON TOPPING FC 3/8" TFF

DIRECTIONS

Pecans – Mix melted butter, Chili Powder, Paprika, Cayenne Pepper, Garlic Powder, and Cinnamon. Add Pecans to the mix, coat evenly. Place pecans in a single layer on a baking sheet and roast for about 2530 minutes at 300 degrees. Cool at room temperature.

Waffles – Doesn’t get any easier than this: take 3 waffles out of the packaging, heat for 1-2 minutes in the oven (or toaster oven) and shingle on the plate.

Maple syrup – use heated maple syrup and pour over waffles

Bacon – sprinkle crisped chopped bacon over waffles

Garnish with the spiced pecans.

Frittata BRUNCH You say I say

Bryan Corsini

Business Development Manager – Italian & Center of the Plate

In Italian culture, brunch is not a “thing,” as the kids say. Italian breakfast usually consists of strong coffee tempered with milk, cream or even an aperitif. Italians primarily eat sweet in the morning. Pastries abound in the Italian diet. Italian Americans tend to also menu sweets for the morning. However, they are after-all Americans and Americans tend to bulk up on more substantial foods like eggs, meat, and potatoes. It’s an American thing. Or is it?

It has been offered as theory that BRUNCH as a formal meal is a British invention. Originating as a combination of hunt and breakfast. The meal was served as “not quite lunch” after the hunting party would return. Another thought is that the practice began as a solution to the substantial hangovers being nursed, from the night before. Regardless, brunch was born.

FAVORITES

I love it when everyone agrees on a meal. As a father of seven, this rarely happened. There is one dish that seemed to satisfy all. Pizza! Yes, Pizza is the common denominator for feeding many different tastes. If you like meat, you can get a MEATZZA! Load it down with sausage, chicken, pepperoni, salami, or whatever your carnivorous heart desires. If you want to VEG, then veg-out on mushrooms, various peppers, onions, artichoke hearts, olives, spinach, broccoli, or even, Brussel sprouts.

What about sauce? Like red sauce? You get that tomato red that tickles your fancy. Want white and creamy? Order up that white pie, laced with ricotta. Then there’s the cheese factor. I’ve seen white cheddar, traditional mozzarella, fontina, muenster, the list goes on and on!

STOP! ISN’T THIS ARTICLE ABOUT BREAKFAST? Well, there is breakfast pizza. That’s not where I’m going. I’m talking about a breakfast dish that has foundations in the classic French Quiche but lighter. THE FRITTATA! More user friendly. Easier to prepare and still delicious! So, why all this talk about PIZZA? If you think about it, a frittata is just an egg pizza. It's like the Superman of breakfast. Faster to prepare than a speeding bullet. Able to satisfy all taste profiles at a single bound. Cheesier than a pizza. The frittata is the perfect vehicle!

THE HISTORY OF THE FRITTATA

The Italian word frittata derives from friggere or "fried". A general term for cooking eggs in a skillet, to simply frying an egg, to making an omelet. Outside Italy, the frittata was seen as the equivalent to an omelet until the mid-1950s. Quite frankly, what we are talking about is making a giant omelet that can be prepared in one dish and can hit everyone’s taste profile. This dish can be served hot, at room temperature or cold from the refrigerator and make a great, all-around meal.

FRITTATA'S

My children and wife all know that I will make a frittata at the drop of a hat. It’s a peace maker meal to me. Until recently, the ingredients were not only inexpensive, but could also be left over lay-abouts. Hanging out in the refrigerator waiting for purpose. I always have 3-4 different cheeses in the ice box that no one dares use because there’s only a little left. Yes, the frittata will set your ice box orphans free!

Let’s begin with a large, deep skillet, a large mixing bowl, a dozen or two hen fruit (eggs) and whatever ingredients will keep the peace:

INGREDIENTS

• Eggs

• Mozzarella Cheese

• Cheddar Cheese

• Monterey Jack Cheese

• Red Onion (diced)

• Green Peppers (diced)

• Mushrooms (sliced)

• Spinach

• Bacon

• Ham

• Italian Seasoning

• Extra Virgin Olive Oil

• Garlic

PFS Recommended Items

DIRECTIONS

• Combine 18 eggs in the mixing bowl and whisk

• Heat the skillet

• Oil in skillet

• Lightly fry onion, spinach, ham shank, bacon topping, green peppers and mushrooms

• Add crushed garlic and Italian Seasoning

• Remove from skillet and re-apply oil to coat bottom and sides

• Re-heat skillet and add beaten eggs

• Add pre-cooked ingredients

• Add desired amount of cheese (I use Bacio because there is no better!)

• Mix all ingredients in skillet and allow the mixture to come together and set up

• Remove from burner and place in pre-heated 350F oven

• Allow to cook until semi-firm then coat with additional Bacio Cheese

• Place back in oven until firm, golden brown, and delicious

PFS ITEM# LUIGI BACON TOPPING FC 1/2" TFF 2 5 LB 379410

PFS ITEM# ULTIMO HAM SHANK SLCD 50 MM TFF 2 5 LB 262812

PFS ITEM# MAGELLAN SEASONING ITAL 6 6.25OZ 615780

PFS ITEM# PIANCONE OIL OLIVE EXTRA VIRGIN ITA 1 1 GA 328835

PFS ITEM# PEAK GARLIC WHL PLD DOM 1 5 LB 283987

You can serve this dish from the pan or remove and cut into slices. You know, like a PIZZA!

Latin Breakfast

CACHAPAS (VENEZUELAN CORN PANCAKES)

The sweet-savory flavor is what makes Cachapas special. These rustic and thin Venezuelan corn pancakes are usually filled with cheese.

WHAT IS CACHAPA?

Cachapa is a thin pancake made with ground fresh corn, cheese, and panela (or sugar), cooked in a pan (clay or iron plate). It is then served with queso de mano (Venezuelan fresh cheese) and butter.

INGREDIENTS

• 2 Cups Fresh or Frozen Corn

• 1 Egg

• 1/2 Cup Milk

• 4 Tbsp Flour

• 1 Tbsp Sugar

• 1 Tsp Salt

• 2 Tbsp Butter

• 8 Oz Shredded Mozzarella

DIRECTIONS

• Add fresh corn, egg, milk, corn flour, sugar, and salt in a blender and blend until a thick paste forms. Let stand for about 10 minutes for the mixture to thicken. (If your mixture is still too thin, add a little more flour to thicken it to a spoonable consistency.)

• Preheat a 5-1/2 inches frying pan, over medium heat.

• When the pan is hot, add some butter to grease it.

• Pour 1/3 cup of batter into the frying pan, making a circle around the pan.

• Cook for 4-5 minutes and flip with a spatula. Cook for 3 more minutes until the cachapa is golden brown.

• Place sliced mozzarella on one half of the cachapa and let it melt. Fold the other half over the cheese and spread some butter on top. These are best if served hot, straight from the skillet.

CACHAPAS (TORTITAS DE MAÍZ VENEZOLANAS)

El sabor dulce y salado es lo que hace que las cachapas sean especiales. Estas tortitas de maíz rústicas y finas venezolanas suelen estar rellenas de queso.

¿QUÉ

ES

LA CACHAPA?

La cachapa es una tortita delgada hecha con maíz fresco molido, queso y panela (o azúcar), cocinada en un budare (placa de barro o hierro). Luego se sirve con queso blanco y mantequilla. Agregar jamón es una buena opción.

INGREDIENTES

• 2 tazas de maíz fresco o congelado

• 1 huevo

• 1/2 taza de leche

• 4 cucharadas de harina

• 1 cucharada de azúcar

• 1 cucharadita de sal

• 2 cucharadas de mantequilla

• 8 onzas de mozzarella rayado

INSTRUCCIONES

• Agregue maíz fresco, huevo, leche, harina de maíz, azúcar y sal en una licuadora y mezcle hasta que se forme una pasta espesa. Deje reposar durante unos 10 minutos para que la mezcla se espese. (Si su mezcla aún es demasiado delgada, agregue un poco más de harina para espesarla hasta obtener una consistencia que se pueda usar con una cuchara).

• Precaliente una sartén de 5-1/2 pulgadas, a fuego medio.

• Cuando la sartén esté caliente, añada un poco de mantequilla para engrasarla.

• Vierta 1/3 taza de masa en la sartén, formando un círculo alrededor de la sartén.

• Cocine durante 4-5 minutos y voltee con una espátula. Cocina por 3 minutos más hasta que la cachapa esté dorada.

• Coloque mozzarella en la mitad de la cachapa y deje que se derrita. Dobla la otra mitad sobre el queso y unta un poco de mantequilla encima. Son mejores si se sirven calientes, directamente de la sartén.

Dawlish Carmauta Hispanic Segment Specialist

CEVICHE

This ceviche recipe is a classic, no-cook summer appetizer and works with any fresh fish fillet with mild flavor, like Mahi Mahi. Be sure to pick up plenty of limes to squeeze you’ll need 1 1/2 cups to marinate the fish. Afterwards, toss the “cooked” fish with plenty of tomatoes, onion, green chiles, olives, cilantro, and avocado for layers of freshness and flavor.

INGREDIENTS

• 1 LB Fresh Mahi Mahi or other ocean fish fillets, cut into 1/2inch dice

• 1 Cup Fresh Lime Juice

• 1 Cup Fresh Orange

• 1 Medium White Onion - chopped into 1/2-inch pieces

• 2 Medium-Large Tomatoes (about 1 pound) - chopped into 1/2-inch pieces

• Fresh Hot Jalapeños - stemmed, seeded, and finely chopped

• 1/3 Cup Chopped Cilantro, plus a few leaves for garnish

• 1 to 2 Tbsp. Extra-Virgin Olive Oil (optional)

• Salt & Pepper

• 1 Large or 2 Small Ripe Avocados - peeled, pitted, and diced

• Tostadas, Tortilla Chips or Saltine Crackers, for serving

DIRECTIONS

• In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice, orange and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.

• In a large bowl, mix together the tomatoes, green chiles, cilantro and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

MAKE AHEAD

Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it won't become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.

NOTES

There are many ways to serve ceviche. Here are some of our favorites: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips, or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.

CEVICHE

Esta receta de ceviche, un clásico aperitivo de verano sin cocinar, funciona con cualquier filete de pescado fresco con un sabor suave, como el Mahi Mahi. Asegúrese de recoger muchas limas para exprimir; necesitará 1 1/2 tazas para marinar el pescado. Luego, mezcle el pescado "cocido" con muchos tomates, cebolla, chiles verdes, aceitunas, cilantro y aguacate para obtener capas de frescura y sabor.

INGREDIENTES

• 1 libra de filetes Mahi Mahi u otros pescados de mar frescos y sin piel, cortados en dados de 1/2 pulgada

• 1 taza de jugo de limón fresco

• 1 taza de jugo de naranja

• 1 cebolla blanca mediana, picada en trozos de 1/2 pulgada

• 2 tomates medianos-grandes (alrededor de 1 libra), picados en trozos de 1/2 pulgada

• Chiles verdes - Jalapeños, sin tallo, sin semillas y finamente picados

• 1/3 taza de cilantro picado, más unas hojas para decorar

• 1 a 2 cucharadas de aceite de oliva virgen extra (opcional)

• Sal y pimienta

• 1 aguacate maduro grande o 2 pequeños, pelados, sin hueso y cortados en cubitos

• Tostadas, chips de tortilla o galletas saladas, para servir

INSTRUCCIONES

• En un tazón de acero inoxidable o de vidrio de 1 1/2 cuarto de galón, combine el pescado, el jugo de limón, jugo de naranja y la cebolla. Use suficiente jugo para cubrir el pescado y déjelo flotar libremente; muy poco jugo significa pescado "cocido" de manera desigual. Cubra y refrigere durante aproximadamente 4 horas, hasta que un cubo de pescado ya no se vea crudo cuando se abre. Escurrir en un colador.

• En un tazón grande, mezcle los tomates, los chiles verdes, el cilantro y el aceite de oliva opcional. Agregue el pescado y sazone con sal, generalmente alrededor de 1/2 cucharadita. Cubra y refrigere si no va a servir inmediatamente. Justo antes de servir, agregue suavemente el aguacate cortado en cubitos.

PREPARE

Trabajando con anticipación: El pescado se puede marinar con un día de anticipación; después de aproximadamente 4 horas, cuando el pescado esté "cocido", escúrralo para que no se vuelva demasiado ácido. Para obtener el sabor más fresco, agregue los condimentos al pescado no más de un par de horas antes de servir.

NOTAS

Hay muchas formas de servir el ceviche. Estos son algunos de nuestros favoritos: coloque el ceviche en un tazón grande y deje que las personas lo sirvan con cuchara en platos individuales para comer con papas fritas o galletas saladas; vierta el ceviche en tazones pequeños y sirva tostadas, papas fritas o galletas saladas al lado; o apile el ceviche sobre papas fritas o tostadas y páselo para que los invitados lo consuman en estos pequeños platos comestibles. Adorne el ceviche con hojas de cilantro antes de servir.

BIRRIA TACOS

Birria Tacos are made of stewed meat stuffed inside a corn tortilla that’s dipped into a thin layer of fat that sits on top of the Birria broth, then pan fried to crispy gloriousness. The tacos are topped with chopped onions and cilantro and served with a side of the leftover rich and flavorful broth for dipping. Birria Tacos consist of three main components – the meat, the sauce, and the tacos.

INGREDIENTS

• 3 LB Boneless Chuck Roast

• 2 Tsp Kosher Salt

• ½ Tsp Pepper

• Vegetable Oil for searing

• 1 Tbsp Black Peppercorns

• 1 Tbsp Cumin Seeds

• 1 Tbsp Coriander Seeds

• 6 Whole Cloves

• 4 Bay Leaves

• 1/2 Cinnamon Stick broken up

DIRECTIONS

SEAR THE BEEF

• Preheat the oven to 300 degrees F.

• 1 Yellow Onion, Chopped

• 8 Cloves Garlic, Minced

• 6 Dried Guajillo Chiles, stems and seeds removed

• 4 Dried Ancho Chiles, stems and seeds removed

• 1 Chili de Arbol, stems and seeds removed

• 4 Vine-Ripe Tomatoes, roughly chopped

• 1 Tbsp Apple Cider Vinegar

• 1 Tbsp Granulated Beef Bouillon

• 1 Tbsp Dried Oregano

• 1 Tsp EACH Smoked Paprika, Dried Thyme

• 6 Cups Reduced Sodium Beef Broth, divided

• 12-16 Corn Tortillas (I like La Tortilla Factory)

• 12 Oz Oaxacan Cheese or Mozzarella, separated into strings

• ½ White Onion, chopped

• ¼ Cup Cilantro, minced

• 1-2 Tbsp Lime Juice

• Pinch of Salt

• Chop the beef into 4-inch pieces. Pat the beef dry and season all sides with 2 teaspoons kosher salt and ½ teaspoon pepper.

• Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high heat. Add half of the beef in an even layer and sear on all sides until deeply browned; remove to a plate with a slotted spoon. Repeat with remaining beef; set aside.

MAKE THE SAUCE

• Dry toast the spices in a large skillet over medium heat until evenly toasted, shaking the skillet occasionally. They're done once they smell super fragrant. Transfer to a bowl or plate so they don’t continue to cook; set aside.

• Add 1 tablespoon oil to the beef drippings in the Dutch oven and heat over medium-high heat. Add the onions and sauté until softened. Add the garlic and sauté for 1 minute.

• Add the toasted spices to the pot followed by the deseeded chilies, and all the remaining broth ingredients except the beef broth (chilies through thyme). Add 3 cups of beef broth. Bring to a simmer for 10-15 minutes, until the peppers are very soft, stirring occasionally.

• Transfer the mixture to a high-powered blender (in batches if needed) and purée until smooth, leaving a corner of the blender open and covered with a paper towel so steam can escape, and it doesn’t explode. If you don’t have a high-powered blender, then strain the chili sauce through a fine mesh strainer into a bowl, using rubber spatula to push the mixture through. The solids left behind are the spices so don’t toss them! You can wrap them in a cheese cloth or mash them and add them to the broth.

BRAISE THE BEEF

• Add the beef back to the Dutch oven followed by the chili sauce and 3 cups beef broth.

• Cover, bring to a simmer, then transfer to the preheated oven. Cook for about 3 hours or until the meat is fall apart tender.

• You could save some time with our wonderful Contigo Birria base. Add your personal touch with your favorite spices.

ASSEMBLE THE TACOS

• In a medium bowl, mix together onion, cilantro, lime and salt to taste; set aside.

• Transfer the beef to a bowl and shred with two forks. Taste and season with salt to taste (I like about ½ teaspoon more).

• Heat 1 tablespoon vegetable oil in a cast iron skillet over medium heat; you can skip the oil if using a nonstick skillet. Working with one tortilla at a time, dip it into the top of the sauce (this should be mostly fat) and add it to the skillet. Press the tortilla down with a spatula because it will start to bubble and pull away as it cooks. Cook for 1-2 minutes until the bottom is golden.

• Flip the tortilla over and immediately cover the entire surface with shredded cheese. Cover, and cook until the cheese is mostly melted. Uncover and top half of the cheese with shredded meat. Cook until the bottom is lightly charred then fold the tortilla over in half to form a taco.

• Transfer to a plate and serve with the cilantro/onion mixture and a bowl of the broth liquid (remaining broth) as a dipping sauce.

BIRRIA TACOS

Los tacos de birria están hechos de carne guisada rellena dentro de una tortilla de maíz que se sumerge en una fina capa de grasa que se asienta sobre el caldo de birria, luego se fríe en una sartén hasta que quede crocante y glorioso. Los tacos se cubren con cebolla picada y cilantro y se sirven con una guarnición del rico y sabroso consomé sobrante para mojar. Los tacos de birria constan de tres componentes principales: la carne, la salsa y los tacos.

INGREDIENTS

• 3 libras de carne asada deshuesada

• 2 cucharaditas de sal kosher

• ½ cucharadita de pimienta

• aceite vegetal para dorar

• 1 cucharada de granos de pimienta negra

• 1 cucharada de semillas de comino

• 1 cucharada de semillas de cilantro

• 6 clavos de olor enteros

• 4 hojas de laurel

• 1/2 rama de canela partida

INSTRUCCIONES

DORAR LA CARNE

• Precaliente el horno a 300 grados F.

• 1 cebolla amarilla, picada

• 8 dientes de ajo, picados

• 6 chiles guajillo secos sin tallos ni semillas

• 4 chiles anchos secos sin tallos ni semillas

• 1 chile de árbol sin tallos ni semillas

• 4 tomates maduros, picados en trozos grandes

• 1 cucharada de vinagre de sidra de manzana

• 1 cucharada de caldo de res granulado

• 1 cucharada de orégano seco

• 1 cucharadita de cada uno, pimentón ahumado, tomillo seco

• 6 tazas de caldo de res reducido en sodio, cantidad dividida

• 12-16 tortillas de maíz

• 12 onzas de queso oaxaqueño o mozzarella rallado

• ½ cebolla blanca picada

• ¼ taza de cilantro picado

• 1-2 cucharadas de jugo de lima

• pizca de sal

• Picar la carne de res en trozos de 4 pulgadas. Seque la carne y sazone todos los lados con 2 cucharaditas de sal kosher y ½ cucharadita de pimienta.

• Caliente 2 cucharadas de aceite vegetal en un horno holandés grande a fuego medio-alto. Agregue la mitad de la carne de res en una capa uniforme y dore por todos lados hasta que se dore profundamente; retirar a un plato con una cuchara ranurada. Repite con la carne restante; dejar de lado.

HACER LA SALSA

• Tueste en seco las especias en una sartén grande a fuego medio hasta que estén uniformemente tostadas, sacudiendo la sartén de vez en cuando. Están listos una vez que huelen súper fragantes. Transfiera a un tazón o plato para que no continúen cocinando; dejar de lado.

• Agregue 1 cucharada de aceite a la grasa de res en el horno holandés; calentar a fuego medio-alto. Agregue las cebollas y saltee hasta que se ablanden. Agregue el ajo y saltee por 1 minuto.

• Agregue las especias tostadas a la olla seguido de los chiles sin semillas y todos los ingredientes restantes del consomé excepto el caldo de res (los chiles hasta el tomillo). Agregue 3 tazas de caldo de res. Llevar a fuego lento durante 10-15 minutos, hasta que los pimientos estén muy suaves, revolviendo ocasionalmente.

• Transfiera la mezcla a una licuadora de alta potencia (en lotes si es necesario) y haga puré hasta que quede suave, dejando una esquina de la licuadora abierta y cubierta con una toalla de papel para que el vapor pueda escapar y no explote. Si no tiene una licuadora de alta potencia, cuele la salsa de chile a través de un colador de malla fina en un tazón, usando una espátula de goma para empujar la mezcla. Los sólidos que quedan son las especias, ¡así que no los tires! Puedes envolverlos en una tela de queso o triturarlos y agregarlos al caldo.

• Usted puede ahorrar mucho tiempo con nuestra exquisita base de Birria Contigo y darle su toque personal con sus especias favoritas.

ESTUFAR LA CARNE

• Agregue la carne nuevamente al horno holandés seguido de la salsa de chile y 3 tazas de caldo de carne.

• Cubra, lleve a fuego lento, luego transfiera al horno precalentado. Cocine durante unas 3 horas o hasta que la carne se deshaga tierna.

ARMAR LOS TACOS

• En un tazón mediano, mezcle la cebolla, el cilantro, la lima y la sal al gusto; dejar de lado.

• Transfiera la carne a un tazón y triture con dos tenedores. Pruebe y sazone con sal al gusto (me gusta como ½ cucharadita más).

• Caliente 1 cucharada de aceite vegetal en una sartén de hierro fundido a fuego medio; puede omitir el aceite si usa una sartén antiadherente. Trabajando con una tortilla a la vez, sumérjala en la parte superior de la salsa (esta debe ser mayormente grasa) y agréguela a la sartén. Presione la tortilla hacia abajo con una espátula porque comenzará a burbujear y se desprenderá mientras se cocina. Cocine durante 1-2 minutos hasta que el fondo esté dorado.

• Voltee la tortilla e inmediatamente cubra toda la superficie con queso rallado. Tape y cocine hasta que el queso se haya derretido en su mayor parte. Destape y cubra la mitad del queso con la carne desmenuzada. Cocine hasta que el fondo esté ligeramente carbonizado y luego doble la tortilla por la mitad para formar un taco.

• Transfiera a un plato y sirva con la mezcla de cilantro/cebolla y un tazón del consomé líquido (caldo restante) como salsa para mojar

beverages: Brunch away your day!

Vanessa Hunter Business Development Manager

What happens when breakfast and lunch marry… Brunch is born!

We can celebrate almost every holiday with a brunch spread. Brunch puts you in a good mood. Makes you satisfied with yourself and the people you are sharing a table with. It sweeps away the worries and noise of the week. Now that is powerful!!! This is a social outlet that also lets you sleep in a bit. You wake up thinking about the decadent spread of food and signature morning mocktails or cocktails. It’s the perfect tranquil time for orange juice or mom juice. Sleep, yummy food, and drinks mid-morning, now we’re talking!

The next time you’re eating your fluffy pancakes with crispy bacon, waffles with your favorite fruit compote, or bagel and lox consider the yummy creations below. You can even add your favorite spirit to any recipe.

Enjoy and brunch away the day!

CARROT LIMEADE

INGREDIENTS

• 16 Oz Carrot Juice

• 4 Oz Fresh Lime Juice

• 2 Tbsp Sugar

• 16 Oz Seltzer

DIRECTIONS

In a pitcher combine carrot juice, lime juice and sugar. Stir until sugar dissolves. Cover and refrigerate until cold, about 2hrs. Pour over ice and top with 2oz of seltzer. You can add carrot tops for garnish.

PASSION FRUIT GREEN TEA

INGREDIENTS

• 3 Green Tea bags

• 24 Oz Passion Fruit Juice

• Lemon Wedge, Red Currant, Mint for garnish

DIRECTIONS

Place tea bag in 24oz of water and boil. Steep for 5 min. Remove tea bags and cool completely. Stir in fruit juice. Chill for 2hrs. Serve over ice. Garnish with red currant, mint, and lemon wedges.

ALMOND BISCOTTI ICED COFFEE

INGREDIENTS

• ½ Oz Monin Almond Syrup

• 5 Oz Dairy or Non-Dairy Milk

• 2 Oz Coffee or Espresso

• Whipped Cream, Biscotti Cookie Crumble and Biscotti Cookie

DIRECTIONS

Fill 16oz glass with ice. Pour ingredients into glass in order listed. Pour mixture into mixing tin and back into serving glass. Top with whipped cream and biscotti cookie crumble. Take a whole cookie and place in glass.

Breakfast

Jordan Powell Business Development Manager

If you’re not already doing breakfast or brunch in your restaurant, has the thought crossed your mind to start offering it, to one day to generate additional revenue? That thought may have quickly turned into what feels like a daunting task but, it doesn’t need to be. If you are already offering a lunch or dinner menu, I am here to help explain how you can easily transition that menu into a brunch offering that could be a money maker for you.

Brunch is making a comeback with nearly 4 out of 5 Americans saying that they had a “breakfast” style meal outside of the normal breakfast hours. In addition to that, they also said they would prefer to have the opportunity to try “different” or “elevated” breakfast offerings. When I hear those statistics, it tells me that your customers are looking for a brunch menu. So, how do take a realistic approach to adding a brunch menu that doesn’t break the bank? Let’s talk about it. One of the most important tasks in creating a brunch menu that is profitable is cross utilization. There is no need to add a whole plethora of new SKUs that you will only use for brunch. If you start to do that you are already working against yourself. The goal is to take items from your regular lunch or dinner menu and add a breakfast/brunch twist on them. For instance, one of the more profitable plates you could offer is shrimp and grits. Grits cost next to nothing and few shrimp are almost cheaper than chicken right now, add a fried egg or top with a breakfast gravy instead of a tomato gravy. Another great concept is taking your regular lunch menu and turning it into a waffle menu, examples below.

Fried chicken on the menu > Hot chicken and waffles

Steak on the menu > Steak and egg waffle with smoked maple syrup

Shrimp or crab on the menu > Shrimp/Crab Gouda cream sauce waffle with fried egg

The options are endless, and this idea can be carried over to pancakes or benedicts as well. The main goal is to come up with a fun, exciting and enticing menu that will draw your customers in on the weekend while you are able to cross utilize and reap the rewards of the profit while making your customers happy. Remember, brunch is supposed to be fun…so have fun with it! I have a couple of my favorite brunch recipes below.

PFS Recommended items

PFS ITEM# 421095 5 2 LB BAYWINDS SHRIMP WHI 26-30 RPDT/ON F

PFS ITEM# 611494 4 4 LB WEST CREEK GRITS CRMY

PFS ITEM# 229841 2 10 LB RIDGE CREST BACON 14-18 L/O APPLEWOOD

PFS ITEM# 157189 36 1 LB NATURES BEST BUTTER SOLIDS UNSLTD AA TF

PFS ITEM# 199406 12 32 OZ NATURES BEST CREAM HVY 36% TFF

PFS ITEM# 517879 1 30 DZ NATURES BEST EGG WHI LG AA LOOSE

PANCAKE CHICKEN TACOS

INGREDIENTS

• Pancakes

• Chicken Tenders

• Cheddar Cheese Sauce

• Eggs

• Hot Sauce

DIRECTIONS

• Make Heritage Oven pancakes according to instructions

• Fry chicken tenders and keep warm

• Make cheese sauce according to instructions

• Lightly scramble eggs

• Using a taco stand place pancake in stand and place one tender on each pancake top with scrambled eggs, cheddar cheese sauce and finish with a drizzle of hot sauce

PFS Recommended items

PFS ITEM# 521755 6 5 LB HERITAGE OVENS PANCAKE MIX BUTTERMILK

PFS ITEM# 600747 2 5 LB WEST CREEK CHICKEN TNDRLN BRD STHRN R

PFS ITEM# 438987 6 24 OZ WEST CREEK SAUCE MIX CHED CHEESE TFF

PFS ITEM# 517879 1 30 DZ NATURES BEST EGG WHI LG AA LOOSE

PFS ITEM# 312039 4 1 GA WEST CREEK SAUCE HOT

BREAKFAST SHRIMP AND GRITS

INGREDIENTS

• Shrimp

• Grits

• Bacon

• Unsalted Butter

• Heavey Cream

• Eggs

DIRECTIONS

• Add 8oz of chopped bacon to hot pan, sauté and render fat until crispy. Remove from pan.

• Leave 4oz of bacon fat in pan, add 4oz of flour to create roux

• Add in 1 quart of whole milk slowly, salt, pepper and mix thoroughly

• Once sauce thickens add in 8oz of smoked gouda and cooked bacon stir and set aside

• Heat West Creek grits according to instruction

• Season shrimp and sauté

• Place grits in bowl arrange shrimp on grits, ladle on gravy and top with a sunny side up egg

Brunch from the Bar

Ashley Mayfield Business Development Manager

When thinking about what drinks to serve at your brunch, you should consider what food is going to be served. Brunch food is a mix of sweet and savory, so it is a good idea to consider what will be on your menu before you pick your brunch mocktails. You want to choose a drink that goes well with brunch food so that your meal is connected and delicious. Here are a few of the most traditional brunch foods that may be on your table:

• Eggs

• Bacon

• French Toast

• Pancakes

• Waffles

• Fruit

Here are a few things you should think about when choosing the best mocktails for your brunch:

1. Season- Consider the season before choosing the best brunch mocktail for your get together. Warm mocktails can be yummy in the winter while you may want something a little more tropical and fruitier in the summer. The seasons can really dictate your drinks!

2. Holiday- Choosing a brunch mocktail recipe based on the holidays can make your job easy! Think about making a peppermint drink for a Christmas brunch mocktail. A blue colored mocktail could be great for a New Year’s Day brunch while a pumpkin spice drink is delicious around Halloween and Thanksgiving.

3. Guest list- Think about who is coming to your brunch and what they like. You should consider any allergies that your guests may have. You don’t want to serve a toasted almond mocktail to someone with a nut allergy!

THE CLASSICS:

Virgin Mimosa Cocktail

Clean Mary Cocktail

Peach Bellini Cocktail

Next time you are planning brunch, keep these delicious brunch mocktails in mind. All your guests will be very impressed by your healthier versions of brunch cocktails. You don’t need alcohol to have a great brunch. In fact, your brunch will probably be even better without the alcohol! Mocktails for everyone! Cheers!

PRODUCE FOR BREAKFAST

Kevin Delevan Category Manager – Produce

Yes, breakfast and brunch are well associated with bacon and eggs, but there are so many heathy fresh produce items that can enhance both the dining experience and the heathy solutions that we all aspire for.

With our highest quality ensemble of fruit and vegetables, we can offer a variety of ingredients to support a tasty transition from bland breakfast/ brunch to a palette sensation.

Our Peak brand of produce is harvested at the “’peak” of quality and consistently provides the most yield of

fresh produce. Only the finest growers are involved with our Peak brand, and we have one the best Food Safety Programs in the industry.

It is said that we eat with our eyes first, and our Peak Arcadian Harvest Blend, Peak Arcadian Ruby Blend and Peak Spring Mix have vibrant green and red colors that explode off the plate or bowl. Check out some of my favorite brunch recipes below for some great ways to incorporate fresh produce in your brunch offerings!

Eat fresh, eat healthy, and enjoy a great meal.

PFS Recommended items

PFS

PFS

PFS

SCRAMBLED EGGS WITH SHITAKE MUSHROOMS AND GOAT CHEESE

INGREDIENTS

(Makes 4 servings)

• 8 Oz Fresh Shitake Mushrooms- stems removed and thinly sliced

• 3 Tbsp Butter

• 8 Large Eggs, beaten

• 3 Oz Fresh Crumbled Goat Cheese

• 3 Tbsp Unsalted Butter

DIRECTIONS

• Melt 2 tablespoons of butter in a non-stick pan. Add the mushrooms and cook over medium heat, stirring occasionally, until lightly browned (about 5 minutes).

• Season the eggs in a bowl with salt & pepper. Melt the remaining butter in the pan with the mushrooms and add eggs. Cook over moderate heat until the eggs form large, soft curds.

• Remove from heat and sprinkle in the goat cheese. Let stand until the cheese is softened, about 30 seconds. Serve.

OMELET WITH ROASTED VEGETABLES

INGREDIENTS

(Makes 4 servings)

• 16 Large Eggs

• 4 Quartered Small Leeks (white parts only)

• 1 Small Fennel Bulb (Anise), cored and cut into eighths

• 2 Plum Tomatoes, quartered

• 1 Tbsp Extra-Virgin Olive Oil

• 4 Oz Fresh Soft Goat Cheese

• Salt & Pepper

• 4 Basil Leaves (garnish)

DIRECTIONS

• Preheat oven to 475 degrees and bring a medium pot of water to boil. Add 2 tablespoons of salt, the leeks, and fennel and blanch for 2 minutes. Drain and pat dry.

• Place the vegetables on a baking sheet, drizzle with 2 teaspoons olive oil and roast in the oven for 15 minutes, or until slightly browned. Add the tomatoes and roast for 3 minutes (until softened)

• Whisk the eggs in a large bowl and add salt and pepper.

• Heat a pan with a little olive oil over moderate heat. Add 1/3 of the eggs and cook for 3 minutes, until barely set.

• Top the now omelet with 1/3 of the roasted vegetables and 1/3 of the goat cheese and bake for 2 minutes. Repeat with the rest of the eggs and vegetables.

• Place on serving plate and garnish with the basil

BAKED EGGS AND ASPARAGUS GRATINS

INGREDIENTS

(Makes 4 servings)

• 1-1/2 Cups Standard (Medium)

Asparagus

• 1-1/2 Cups Heavy Cream

• 8 Large Eggs

• 1 Cup Breadcrumbs

• 2 Tbsp Melted Unsalted Butter

• 1 Thinly Sliced Clove of Garlic

• Salt & pepper

DIRECTIONS

• Preheat oven to 350 degrees. Combine breadcrumbs and butter in a pie plate and bake for 8 minutes.

• Heat a pot of water and bring to a boil. Add asparagus and cook for 3-4 minutes. Drain and immerse in cold water, then pat dry.

• Simmer the garlic and heavy cream in a saucepan and season with salt & pepper.

• Place asparagus in 4 individual size oven ready bowls and crack 2 eggs over the asparagus. Pour the garlic cream on top and sprinkle with breadcrumbs.

• Bake the eggs for 15 minutes and serve.

Philosophy

Performance Foodservice is pleased to present West Creek® Hollandaise Sauce Mix and Alfredo Sauce Mix. These dry sauce mixes are easy to use by simply adding water and/or butter to create signature dishes.

West Creek® Hollandaise Sauce Mix is used to make a traditional rich, buttery sauce finished with a light touch of lemon. This sauce adds a finishing touch to breakfast or brunch dishes such as Eggs Benedict, is delicious served over steamed or grilled asparagus, or over poached fish. This sauce mix is an easy and affordable way to quickly make large batches of Hollandaise Sauce.

West Creek® Alfredo Sauce Mix is a creamy, white sauce often used to make a variety of pasta dishes, such as the popular Chicken Alfredo dish, but is also an ideal sauce served over gnocchi, as a pizza topping, and drizzled over vegetables or fish. West Creek® Alfredo Sauce Mix is an easy and affordable way to make large batches of Alfredo sauce, without sacrificing the homemade taste. It is also an ideal substitute for heavy cream, sour cream, or grated cheese in a casserole.

Foodservice products that offer outstanding quality and value.

WEST CREEK ® HOLLANDAISE SAUCE MIX AND ALFREDO SAUCE MIX

Packaging

Let’s Give ‘Em Something to Brunch About

Kay Ross Business Development Manager

Breakfast is considered the most important meal of the day, and lunch is that meal you may or may not eat before the last meal of the day. But when the two meet in the middle, brunch is created and oh, what a masterpiece. You get the best of both worlds!

Fun Fact: The word “Brunch” originated in England in the late 19th century and became popular in the United States in the 1930’s. I bet you thought this brunch thing was something new!

Brunch isn’t just about a delicious meal; it represents a social experience. When people get together for brunch, there is a lot of bonding going on. Stories are being shared by everyone. Laughs are at an all-time high, and there may even be a few tears shed. After brunch, my whole attitude is different. I feel happy and rejuvenated. Even in a world where it seems as if social media has become a necessity, you will still find people posting pictures of what they consider to be the best Chicken and Waffles on the planet.

Have you noticed when you are out to brunch, you can’t decide what you want because there are too many wonderful choices? You want to try it all! Your eyes are bigger than your stomach, and of course you order too much food. Has this happened to anyone other than me? Now you need to request a to-go container, but you wonder if it’s worth it?

Can the container hold up well enough? What shape will the food be in when it arrives home?

If you want help answering these questions, Performance Foodservice is here to help elevate your to-go packaging!

Let me introduce you to our Clover Containers.

Want a top-of-the-line container that is durable and efficient? Our Clover containers can not only withstand transportation but can also help sustain freshness. It’s stackable, leakproof, vented and offered in an array of different sizes to fit your customers’ needs. Provide your customers with a container that will help keep your food warm, presentable and comparable to eating in your restaurant, even if it will be 30 minutes before they are able to devour it.

The best solution is simply to invest in your customer like they have invested in you by starting with the proper packaging. Studies show that customers are willing to pay more for good quality food when it’s in good quality packaging. Whether you are complementing your existing to-go packaging or just looking for the item that will stand out above the rest, we at Performance Foodservice have all the products to make take-out unforgettable.

That’s enough to talk about, I must go to brunch!

Maintain meal freshness and intregity with Clover™ hinged foodservice containers

Maintain meal freshness and intregity with Clover™ hinged foodservice containers

Maintain meal freshness and intregity with Clover™ hinged foodservice containers

CLOVER™ HINGED CONTAINERS: DURABLE & EFFICIENT

CLOVER™ HINGED CONTAINERS: DURABLE & EFFICIENT

Clover™ delivers convenience and efficiency from the back of the house to the customer’s front door. Composed of strong polypropylene, Clover™ is a leak-resistant, easily stackable line of foodservice containers suitable for hot and cold food applications. With a vented lid and durable design, Clover™ helps maintain meal freshness, preserves presentation, and provides an ease in portability. Available in a variety of sizes to meet your business needs.

Clover™ delivers convenience and efficiency from the back of the house to the customer’s front door. Composed of strong polypropylene, Clover™ is a leak-resistant, easily stackable line of foodservice containers suitable for hot and cold food applications. With a vented lid and durable design, Clover™ helps maintain meal freshness, preserves presentation, and provides an ease in portability. Available in a variety of sizes to meet your business needs.

Clover™ delivers convenience and efficiency from the back of the house to the customer’s front door. Composed of strong polypropylene, Clover™ is a leak-resistant, easily stackable line of foodservice containers suitable for hot and cold food applications. With a vented lid and durable design, Clover™ helps maintain meal freshness, preserves presentation, and provides an ease in portability. Available in a variety of sizes to meet your business needs.

Versatile and innovative, Clover™containers can be stored in the refrigerator, reheated in the microwave, and placed neatly in the dishwasher. Most importantly, Clover enhances food visualization and helps increase order accuracy. Elevate takeout and delivery operations while providing positive customer experiences with Clover.™

Versatile and innovative, Clover™containers can be stored in the refrigerator, reheated in the microwave, and placed neatly in the dishwasher. Most importantly, Clover enhances food visualization and helps increase order accuracy. Elevate takeout and delivery operations while providing positive customer experiences with Clover.™

Versatile and innovative, Clover™containers can be stored in the refrigerator, reheated in the microwave, and placed neatly in the dishwasher. Most importantly, Clover enhances food visualization and helps increase order accuracy. Elevate takeout and delivery operations while providing positive customer experiences with Clover.™

Stackable

Stackable

Microwavable Vented Leak resistant

Microwavable Vented Leak resistant

Lid

GOURMET CIABATTA ARTISAN PANINI

Soft, fluffy inside with a crispy crust

The Performance Foodservice - Atlanta Business Development Team is here for YOU! An elite team of culinary and product specialists curated to help you succeed with anything you need. Whether you are looking for cost/labor-saving solutions, a menu revamp, or tips on operational efficiencies, the team is here to guide and support you. Our team is well versed and no matter your concept, ready to step in and lend a hand.

Tony Schmidt tony.schmidt@pfgc.com

Director of Business Development/Executive Chef/Culinary Consultant

Meghan Padgett meghan.padgett@pfgc.com

Business Development Manager / Exclusive Brands

Bryan Corsini bryan.corsini@pfgc.com

Business Development Manager / Center of the Plate

Jeff Meagher jeff.meagher@pfgc.com

Business Development Manager / Seafood

Patrizio Alaia patrizio.alaia@pfgc.com

Business Development Manager / Italian

Kevin Delevan kevin.delevan@pfgc.com

Category Manager - Produce

Kristina McSpadden kristina.mcspadden@pfgc.com

C.P. M. Business Development Manager Nonfoods Specialist

Kay Ross kerance.ross@pfgc.com

Business Development Manager / Non-Foods

Vanessa Hunter vanessa.hunter@pfgc.com

Business Development Manager

Ashley Mayfield ashley.mayfield@pfgc.com

Business Development Manager

Jordan Powell jordan.powell@pfgc.com

Business Development Manager

William Moises william.moises@pfgc.com

Business Development Manager

Fabio Orozco fabio.orozco@pfgc.com

Business Development Manager

Maria Urquijo maria.urquijo@pfgc.com

Business Development Manager

Dawlish Carmauta dawlish.carmauta@pfgc.com

Business Development Manager

Paulina Silva paulina.silva@pfgc.com

Business Development Manager

Jerry Herrera jerry.herrera@pfgc.com

Business Development Manager

YOUR TEAM OF CULINARY SPECIALISTS

“Food is what connects us. Every morning, every afternoon and every evening it is apart of our lives. It brings us together regardless of who we are, where we are from and what we do.”