2025 Dish Discovery by Performance Foodservice

DDISH ISH DDISCOVERY ISCOVERY TTHE HE

a culinary adventure a culinary adventure

Welcome to your next adventure

The Dish Discovery is your ultimate menu inspiration guide, designed to spark creativity and simplify the ordering process. Packed with innovative recipes, trend-driven concepts, and item numbers for easy ordering, this guide makes it effortless for you to enhance your menus with premium products.

Carefully categorized into three distinct food segments, Dish Discovery helps you highlight bold new flavors, showcase inventive and mouthwatering dishes, and position your brand as a go-to source for quality ingredients. Whether you're introducing seasonal specialties, elevating classic favorites, or tapping into the latest culinary trends, this guide serves as a powerful tool to inspire chefs, drive product engagement, and boost sales.

With easy access to curated recipes, listed with item numbers, Dish Discovery makes menu innovation more accessible than ever—helping you connect with customers and grow your business in a competitive market.

With Performance Foodservice Valdosta you can turn great ideas into even better menus!

HHISPANIC ISPANIC

Contigo means "with you," signifying our commitment to sourcing delicious products that will support your business, holding a special place in your kitchen

Whether you are creating innovative, on-trend dishes that incorporate a touch of Latin flavor or serving your family's time-honored recipes from Mexico and Central America to South America and the Caribbean, Contigo has the quality selection to meet your needs, starting with:

Protein:

Ground Beef

Chorizo Flavors

Fajita Strips

Shredded Barbacoa

Angus Skirt Steak

Kan Kan Chop

Dry Goods:

Tortillas

Beans

Rice

Plantains

Tostones

Yucca

Cheese

Shredded & Block Cheeses

FullMelt/EZMelt American

Cheese

Cheese Sauces

Queso Fresco Wheels

Cotija

Flavor Enhancers

Salsas, Guacamole & Avocados

Peppers & Tomatillos

Birria Base

Frozen Vegetable Blends

Hot Sauces

Bulk Spices & Adobo ... and much MORE!

APPETIZERS

INGREDIENTS

2oz.TequilaBlanco

1oz.triplesec,ororangeliqueur

1oz.limejuice,freshsqueezed, 1oz.agavesyrup,(adjusttotaste)

2 heaping tbsp. Contigo Avocado Pulp,frozen Ice,(about1cup) Tajínorsalt,forrimming lime,wedge(s),orwheel

Freshcilantroormintsprig,

INSTRUCTIONS

Run a lime wedge along the rim, then dip the glass into a small plate of Tajín or salt

1 In a blender, combine tequila, triple sec, lime juice, agave syrup, Contigo® Frozen Avocado Pulp, and ice. Blend until smooth and creamy.

2 Garnish with a lime wheel or wedge and, if desired, a sprig of fresh cilantro or mint for a pop of color and aroma.

Pro Tip: Add a touch of jalapeño or a few dashes of hot sauce for a spicy kick!

Creamy Avocado Margarita

A smooth, zesty twist on the classic margarita! This velvety cocktail blends tequila, lime, and creamy avocado for a refreshing treat Garnish with a lime wheel and fresh herbs for a vibrant finish Cheers!

Item Codes:

NH802 | Contigo Avocado Pulp

Tex Mex Cheddar Mac ’N Cheese

This fusion of pasta and zesty cheese is sure to be a crowd favorite Whether served as a side or an entrée with added protein, this easy menu addition will keep customers coming back for more.

Item Codes:

HH600 | Reser’s White Cheddar Mac and Cheese

Contigo® Mexican-Style

Roasted Street Corn Dip is a deconstructed take on classic street corn, made with roasted corn, jalapeños, cream cheese, cheddar, and spices. Serve it as a dip or use it on flatbreads, tacos, or nachos for a bold flavor boost!

Benefits & Features

Real Ingredients

Packed in convenient boilable 5lb bags than allows for simple preparation

Product versatility - multiple menu applications, Fully cooked with consistent flavor

Reser’s White Cheddar Mac and Cheese

Shredded Pepper – Jack Cheese

Sliced Fresh Jalapenos

INSTRUCTIONS

Mix desired amount of shredded Pepper-Jack cheese with one 5 pound bag of Reser’s White Cheddar Mac and Cheese 1.

Pour mix into desired cooking vessel and top with additional Pepper-Jack cheese 2

Top with Jalapeno slices 3

Cover and heat on 350 for 20 minutes. 4. Remove cover and broil until desired color and melt are 5.

Item Codes:

| Mexican-Style Roasted Street Corn Dip

Contigo® Mexican Style Roasted Street Corn

ENTREES

9ozchorizosausage

2tablespoonsextravirginoliveoil

1poundgroundchicken

2clovesgarlicminced

½teaspoonchiliflakes

Koshersaltandfreshground

blackpepper

8smalltortillaswarmed 16ozcanblackbeansrinsedand drained

1cupchoppedcilantroleaves

Limewedgestoserve

INGREDIENTS INSTRUCTIONS

Chicken & Chorizo Tacos

Heat oil in a pan over mediumhigh heat

Cook chicken, chorizo, garlic, chili flakes, salt, and pepper for 15 minutes.

Serve with lime wedges and cilantro.

These smoky, spicy tacos bring together crispy chorizo for a bold, flavor-packed filling. Topped with Tandy lime juice and fresh cilantro, each bite bursts with rich, savory goodness,

Codes:

Mexican Style Chorizo Sausage

5" Blue Corn Tortilla

Make an avocado crema or a creamy chipotle sauce to drizzle over the dish for a smooth, flavorful finish.

FILLING

Beef Empanadas INSTRUCTIONS

A flaky Pillsbury biscuit crust wraps around savory filling in these South American-inspired empanadas. They are hand-held, all-in-one meals as mouth-watering as they are convenient.

71260 | Pillsbury Southern Style Biscuit Dough

Add onions and olive oil to skillet over medium heat; stir frequently and cook until softened, about 10 minutes 1

Add garlic, cumin and oregano; continue cooking for 1 minute, stirring frequently

Add ground beef and cook through; add raisins, olives, tomatoes, salt and pepper.

3. Cook until mixture is reduced, but still moist and has reached a temperature of 165°F, about 5 minutes.

4. Keep warm until needed. 5.

Item Codes: ASSEMBLY

INGREDIENTS

1 ½ cups Onions, finely chopped

2 Tbsp Olive oil

2 Tbsp Garlic, fresh, minced

1 Tbs Cumin, ground

2 tsp Kosher salt

1 tsp Black pepper

1 Tbsp Oregano leaves, dried

6 cups Ground beef, 80/20

½ cup Raisins, chopped

1 ½ cups Diced tomatoes, canned

½ cup Pimiento stuffed olives, finely chopped

2 eac large eggs

1 oz (2 Tbsp) cold water

Thaw biscuit pucks, covered for 20 minutes at room temperature or overnight in refrigerator 1

Cut each biscuit in half and roll out on generously floured surface until size is approx. 4inches in diameter. 2

3. Crimp edges with fork and place on parchment-lined baking sheet.

Fill half with 1/2 cup filling; brush edges with water and fold over to seal.

4. Brush with egg wash 5

Bake at 400°F for 12-16 minutes 6

NON-FOODS

Keep food fresh and secure with a vented, hinged container! These microwave-safe, stackable containers make inventory a breeze and work for everything hot, cold, or frozen foods. Plus, the one-step closure with an audible snap keeps takeout and delivery running smoothly

Serve up the perfect portion with these plastic cups! Their widemouth design makes dipping easy, while the stackable shape keeps counters tidy. Pair with a clear lid for a convenient grab-and-go option

9x6" Plastic Hinged Container with 2 oz or 4 oz Lidded Portion Cups

RW524

PF344

PF350

PF360

Item Codes: | 9x6" Plastic Hinged Container | 2 oz Plastic Portion Cup - Black | 4 oz Plastic Portion Cup - Clear | Plastic Cup Lid - Clear

4-Pack Cello Wrapped Crayons

NCO42 Item Codes: | 4-Pack Cello Wrapped Crayons

ACR's Plastic T-Shirt Bags for foodservice offer a practical and versatile solution for carrying takeout orders. , these bags are designed for durability, ensuring they can handle everything from small meals to larger orders with ease.

Bring a touch of creativity and joy to your family-friendly dining experience. Designed to keep young guests entertained, these crayons are an essential addition to any restaurant that values the comfort and satisfaction of their littlest diners. Made from high-quality paraffin wax, these crayons are safe, nontoxic, and produce vibrant colors that captivate children’s imaginations..

Plastic T-Shirt Bags

PIZZA & PIZZA & IITALIAN TALIAN

When Mr Louis G Piancone opened his traditional Italian delicatessen in Bradley Beach N.J., in 1955, he couldn’t have imaged what the future would hold. Nearly seven decades later, Mr P is the inspiration for the most celebrated name in pizza and Italian food, from coast-to-coast.

Driven by the motto of “Quality and Service,” the Roma mission is to support local restaurants in every way possible. Of course, that includes industry-leading flour, dough, custom cheese, tomatoes, toppings and all of the things that make pizza pop

But, that’s just the beginning: Roma can offer ornate pastas, labor-saving sauces, epic mozzarella sticks, decadent desserts, environmentally conscious pizza boxes even access to equipment that maximizes kitchen efficiency. From white table cloth to neighborhood favorites, whatever and wherever your concept is, Roma has you covered We’ve been delivering success for 70 years, and we’re just getting started.

APPETIZERS

INGREDIENTS

4eachGoldMedal™AllTrumps™

DoughBall

4tsp Oliveoil

4tspMaldonseasalt

1cup Pistachios,chopped

32slicesMortadellaslices

32slicesSoppressataslices

1cupCalabrianchilispread, chopped,prepared

WHIPPEDLEMONTHYMERICOTTA

1/2cupOliveoil

1qtRicottacheese

6Tbsp|Lemonjuice

11/2TbspLemonzest

1TbspThyme,fresh,chopped

INSTRUCTIONS

Panuozzo Pizza Sandwich

This is a standout sandwich with creamy Whipped Lemon Thyme Ricotta, crunchy pistachios, savory mortadella and soppressata, and a kick of Calabrian chilis Cut into slices to serve as an app

Item Codes:

RB088 | All Trumps Doughballs – 8 oz.

Spray a sheet pan, place frozen dough ball, spray the top, cover, and refrigerate overnight 1 Let dough sit at room temp for 15-30 minutes.

On a floured surface, gently press until it reaches 10 inches.

Drizzle with olive oil, fold in half, and vent the top.

Transfer to a pizza screen, floured peel, or parchment-lined pan.

To make the whipped lemon thyme

ricotta, combine ricotta, lemon juice, lemon zest, and chopped thyme in a bowl and whisk. Cover and refrigerate.

Once bread is baked, brush with olive oil and sprinkle with sea salt. Open the warm bread and spread the ricotta mixture inside. Add 1 oz chopped pistachios, 8 slices each of Mortadella and Soppressata, and 2.5 oz Calabrian chili spread. Slice and serve.

Chicken Parm Bites

Golden, crispy chicken bites are smothered in rich marinara sauce and topped with melted mozzarella for the ultimate handheld twist on a classic favorite.

Item Codes:

43982 | Brakebush Breaded Fully Cooked Fillet

INGREDIENTS

3 cups Reser’s Yukon Gold Mashed Potatoes with Parmesan

3 large eggs

1 cup of desired shredded cheese

¾ cup all purpose flour

INSTRUCTIONS

Stir your mashed potatoes, eggs, cheese, and 3/4 cup of until combined

1 Heat a large skillet with about 1/4" oil in the bottom over medium high heat.

2 Drop the batter by ¾ cup full. Use a spoon to spread slightly into a round "pancake". 3. Cook until the pancake is golden brown on both sides. 4.

INGREDIENTS

4 Crispy chicken filets

6 oz Prepared marinara sauce

6-8 slices Mozzarella cheese cut into 1” x 1” pieces

Fresh basil for garnish (optional) Preheat oven to 375°F.

INSTRUCTIONS

1. Cut chicken breast filets into1” x 1” pieces. and place onto sheet pan.

2. Top each piece of chicken with about 1 teaspoons of marinara sauce and 1 piece of Mozzarella.

3. Bake for 3-5 minutes, or until cheese has melted 4.

Italian Potato Cakes

This savory potato cake is crafted from creamy mashed potatoes, making it a versatile choice for breakfast, brunch, lunch, or dinner.

Item Codes:

CE346 | Reser’s Yukon Mashed with Parmesan

INGREDIENTS

Reser’s Garlic & Herb Tortilla

Sliced Chicken Breast

Spring Mix or Greenleaf Lettuce

Tomato Slices

Kalamata Olives

Pesto (Sun-dried Tomato or Basil)

Artichoke Hearts

Balsamic Glaze

Feta or Mozzarella

Italian Chicken Wrap INSTRUCTIONS ENTREES

Italian chicken wraps are made with Reser’s Garlic

Herb Tortillas and juicy, perfectly seasoned chicken breast, mixed greens, tomatoes, and topped with all the flavorful Italian additions. This is the perfect protein-packed lunch that will keep you full and satisfied! Great for any menu or brunch addition to elevate that menu

Item Codes:

C0522 | Reser’s Garlic & Herb Tortilla

Spread pesto on tortilla 1

Layer with lettuce, tomato slices, chicken 2

Top with sliced olives and artichoke hearts 3. Add cheese if desired 4.

Drizzle with balsamic glaze 5. Wrap and slice. 6.

INGREDIENTS

MARINATED MUSHROOMS

2 portobello mushroom caps

1 tbsp soy sauce / tamari

1 tsp balsamic vinegar

1 tsp maple syrup

2 cloves garlic minced

1 tbsp olive oil

PECAN & PARSLEY PESTO

3 cups basil

1 ½ cup pecans

½ pecorino cheese

½ cup olive oil

Pinch of salt and black pepper

1 large sourdough or artisanal baguette toasted

1 ball of burrata

2 tbsp sliced sundried tomatoes

Handful of watercress

INSTRUCTIONS

Slice mushrooms and marinate them in soy sauce, balsamic, maple syrup, and garlic 1

Blend parsley, pecans, and pecorino in a food processor, gradually adding olive oil until smooth. Season with salt and pepper. 2

Fry mushrooms in olive oil for 3-4 minutes per side until browned. 3.

Spread pesto on a toasted baguette, then layer with watercress, mushrooms, sundried tomatoes, and burrata 4.

Burrata & Pecan Pesto Baguette

Earthy, caramelized portobello mushrooms meet the rich, creamy decadence of burrata, all nestled within a toasted baguette The vibrant pecan-parsley pesto and tangy sundried tomatoes add layers of nutty, herby, and slightly sweet flavors, making every bite a delightful contrast of textures and tastes

Item Codes:

E0620 | Fisher Raw Pecan Halves

Try toasting the pecans first, for an extra nutty flavor and a crunchy texture that’s hard to beat! For a nut-free option, try pumpkin seeds or sunflower seeds

INGREDIENTS

1/2 cup mozzarella cheese

1/4 cup goat cheese crumbles

1/4 shredded fontina cheese

1/4 shredded parmigianoreggiano cheese

Pesto

INSTRUCTIONS

Top VIilla Prima pizza with all four cheeses 1.

Bake at 350ºF for 18-22 mins 2.

Top with pesto and serve! 3.

Quatto Formaggi Pizza

It doesn’t get any easier than this! Simply top this ready to bake pizza with additional cheese & pesto for a quick and cost-effective dish!

Item Codes:

B7662 | Villa Prima 12" Cheese Rizza

Sausage and PeppersCalzone

This delicious, classic calzone is stuffed with savory sausage crumbles, sautéed peppers, and onions for a flavorful, crowd-pleasing addition to your menu

Item Codes:

RB088 | All Trumps Doughballs – 8 oz.

INGREDIENTS

6 8 oz Gold Medal™ All Trumps™ Dough Ball, 2 cups Italian sausage, crumbled, 1 cup bell peppers, julienned

1 cup onions, julienned

5 cups whole milk mozzarella cheese, shredded

INSTRUCTIONS

Spray a sheet pan, add frozen dough balls, spray the tops, and refrigerate overnight or let sit at room temperature for 3-5 hours 1.

2 Fold, seal edges, and cut a 1-inch slit on top 3

Cut dough balls in half, roll to 1/4inch thick, and fill with a 3 oz scoop of the filling

Bake at 425°F for 12-15 minutes. 4.

INGREDIENTS

GARLIC-DILL SAUCE

1/2 cup sour cream

1/4 cup mayonnaise

1 teaspoon dried dill

1 teaspoon pickle juice

1/2 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

PIZZA

1lb ball pizza dough, at room temperature

All-purpose flour, for dusting the countertop

3/4 cup garlic-dill sauce

2 cups jarred dill pickle slices, patted dry

2 cups shredded whole-milk low-moisture mozzarella cheese,

1/2 cup finely grated Parmesan cheese,

1 teaspoon dried dill

Garlic Dill Pickle Pizza INSTRUCTIONS

Preheat the oven to 500°F: 1.

Whisk together ingredients for Garlic Dill sauce. 2. Prepare dough. 3. Spoon on the garlic dill sauce

Top with mozzarella, dill pickles, a sprinkle of parmesan and dried dill. 5. Bake for 11 to 13 minutes, until the crust is golden brown and the cheese is bubbling

This dish combines creamy garlic-dill sauce, melty mozzarella, and tangy pickle slices on a crisp, golden crust Finished with Parmesan and a sprinkle of dried dill, this unique pizza is a must-try for pickle lovers and adventurous eaters alike!

Item Codes:

Avoid thick-sliced pickles, which will weigh the pizza down, as well as sliced homemade refrigerator pickles, which don’t adhere to the cheese as well.

VM898 | Gielow Dill Pickle Chip

NON-FOODS

This straw-slotted lid locks securely onto foam cups, preventing messes and ensuring drinks stay in place With flavor buttons for easy identification and a stackable design, it's perfect for takeout, food trucks, and hospitals

Our 32 oz insulated foam cups keep hot drinks hot and cold drinks cold, featuring a one-piece, zero-seam design to prevent leaks

Compatible with various lids, they’re perfect for on-the-go, offering easy portion control with a visible fill line

32oz Foam Cup & Slotted Lid

Item Codes: | 32oz Tall White Foam Cup | Slotted 30oz Cup Lid

80270 VB692

service containers. It merges the back-of-house efficiency with positive customer experiences.

Hinged Rectangle Container

Item Codes: | First Mark Hinged Rectangle

With clear, vented tops and black bases, the container optimally displays meals. Maintain the freshness of your products while showcasing then beautifully.

PJK752

Container

These pan liners can withstand oven temperatures up to 400ºF, making them perfect for high-heat cooking Avoid the mess and improve the food quality by preventing moisture loss.

Plus, they increase food yield and reduce labor and cleaning costs by keeping food from sticking to surfaces

18x14 Pan Liner

BAR & BAR & GGRILL RILL

glass From sizzling, perfectly marbled meats to aromatic seasonings & crisp, farm-fresh produce, every element plays a role in creating an unforgettable dining experience.

Whether you're crafting innovative, trendforward bar bites or serving up classic fan favorites that keep guests coming back, the right ingredients make all the difference.

Pair it all with refreshing, well-balanced beverages, and your menu is set to impress. Explore the must-have flavors and ingredients

Performance Foodservice Valdosta has that will take your Bar and Grill to the next level.

BREAKFAST

INGREDIENTS

3 ½ cups Krusteaz

Professional® Pancake Mix

2 ½ cups cool water

INSTRUCTIONS

1 Pour batter onto a lightly greased, preheated 365°-375°F griddle.

Blend Pancake Mix and water together using a wire whip until well-blended.

2 Cook pancakes 1½ minutes per side. Turn only once.

3. Fold pancake into taco and fill with desired ingredients.

Pancake Tacos

Pancakes make an unexpectedly perfect base for breakfast tacos, offering a soft, slightly sweet alternative to traditional tortillas. They soak up syrups, sauces, and gravies for a mess-free bite.

Pair them with both sweet and savory fillings for a fun and delicious breakfast twist

Item Codes:

F5148 | Krusteaz Professional® Pancake Mix

Here are our favorite flavor combos:

Chicken and the Egg Pancake Taco

Scrambled eggs

Fried chicken

Syrup

Lemon Blueberry Pancake Taco

Sweetened ricotta

Lemon curd

Fresh blueberries

Egg Bacon Avocado Pancake Taco

Fried egg

Crispy bacon

Avocado

Peach Mascarpone Pancake Taco

Sweetened mascarpone

Sautéed peaches

Toasted pecans

All-Day Breakfast Stromboli

This hearty Stromboli is a delicious, anytime indulgence, packed with savory sausage, fluffy scrambled eggs, and gooey melted cheese, all wrapped in a perfectly baked, golden-brown pizza dough. It’s the ultimate comfort food for breakfast, lunch, or dinner.

Item Codes:

TK600 | Gold Medal™ All Trumps™ Dough Ball

INGREDIENTS

DOUGH BALL

2 each - Gold Medal™ All Trumps™ Dough Ball 16 oz

FILLING

2 Tbsp - Olive oil

3/4 cup - Onions, diced

1/4 cup - Red bell peppers, diced

1/4 cup - Yellow peppers, diced

1 lb - Spicy Italian sausage, ground

3 each - Scrambled eggs, prepared

ASSEMBLY

2 oz - Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose(14317)

2 1/2 cups - Provolone cheese, shredded )

1/4 cup - Olive oil

INSTRUCTIONS

1 Let dough sit at room temperature for 15-30 minutes. 2

Spray a sheet pan or dough box with pan spray, add the frozen dough ball, spray the top, cover, and refrigerate overnight.

Sauté peppers and onions in olive oil for 2-3 minutes until softened. 3 Add sausage and cook until no pink remains, then remove from heat. 4. Fold in scrambled eggs. 5. Place the dough ball on a lightly floured surface and dust the top 6. Roll it into a 10x12-inch rectangle 7.

Sprinkle with 5 oz cheese, add lb filling, and spread evenly. 8.

Roll from the long edge, place seam-side down on a parchment-lined pan. 9.

Brush with 2 Tbsp olive oil, bake until golden brown, then slice into 4 pieces. 10. 24

INGREDIENTS

8 oz Sweet Things® 5/16" Thin Regular Cut

2 each eggs, scrambled ½ cup mozzarella cheese

½ cup sliced red and green bell peppers, lightly sautéed

¼ cup sliced red onion, lightly sautéed

½ cup ketchup

2 Tbsp. chipotle adobo sauce canned

2 Tbsp. cilantro garnish

INSTRUCTIONS

Spicy Mexican Sweet Potato Loaded Breakfast Fries

. Prepare fries to manufacturer directions 1. Placed 4 oz of fries on a plate 2.

Top with 1 scrambled egg, ¼ cup mozzarella cheese, ¼ sliced sautéed red and green bell peppers, 1-2 Tbsp of sliced sautéed red onion 3.

Drizzle spicy ketchup to liking

Dig into a hearty plate of scrambled eggs and sautéed veggies, piled high on crispy sweet potato fries and drizzled with zesty chipotle ketchup for the perfect balance of savory, sweet, and spicy flavors in every bite!

Item Codes: J4588 L3602 NE860 13688 13706 HB300 12050 CF488

| Sweet Things® 5/16" Thin Regular Cut

| Fair Meadow Medium Grade A Egg

| Bacio Shredded Mozzarella Cheese

| Peak Fresh Green Bell Pepper

| Peak Fresh Red Bell Pepper

| Peak Fresh Slice Red Onion

| Culinary Secrets Fancy Ketchup

| Peak Fresh Cilantro

APPETIZERS

INGREDIENTS

9-12 Boneless Wings

½ cup Red cabbage shredded

½ cup lettuce shredded

1 Jalapeno sliced

½ cup Pickled red onions sliced

Firecracker Sauce Ingredients

⅓ cup Hot sauce

⅔ cup Brown sugar

½ cup Sugar

3 Tbsp Ketchup

2 Tbsp Apple cider vinegar

2 tsp Garlic powder

¼ tsp crushed red pepper flakes

1 tsp Salt

1 Tbsp Water

INSTRUCTIONS

Firecracker Tacos

Crispy boneless wings drenched in a fiery-sweet firecracker sauce bring the perfect balance of heat and sweetness to every bite Topped with crunchy red cabbage, crisp lettuce, zesty pickled onions, and spicy jalapeños, these tacos are a bold, flavorpacked explosion you won’t forget! Cook boneless wings per specifications 1. Add Firecracker Sauce ingredients to a small bowl and stir until combined. 2 Toss cooked boneless wings in Firecracker Sauce. 3

Warm 3 tortillas and then top with lettuce, red cabbage, boneless wings, pickled onions, and jalapenos.

Item Codes:

63096 | Brakebush

INGREDIENTS

7 lb Chicken wings

2 Tbsp Gochujang paste

2 cups Hellmann's® Real

Mayonnaise 1 gal 4 pack

1 tsp Chilli flakes

1 each Lime, zested and juiced

0.25 cup Soy sauce

3 cloves Garlic

0.25 inch Ginger, grated

2 Tbsp Onion, chopped

2 tsp Brown sugar

Salt and Pepper, to taste

INSTRUCTIONS

To prepare the marinade, combine all the ingredients with mayo in a mixer and blend until th 1

Grilled Gochujang Chicken Wings

Try an easy blend of American and Korean flavors to bring this classic American staplee Hellmann’s Real Mayonnaise combined with Korean gochujang paste transforms this traditional year-round American staple.

Item Codes:

man’s Real Mayonnaise

Hot honey chicken is huge right now and it’s easy to see why It has a crunchy exterior paired with succulent meat and a spicy sweet glaze.

Item Codes: Chicken Tenders

M9616 | Westcreek Breaded

INSTRUCTIONS

Prepare chicken tenders according to package instructions 1 Drizzle the sauce over the chicken tenders and serve hot 2

INGREDIENTS

80 oz Simplot Thunder Crunch

Battered Fries

20 oz Chicken, cooked, diced

20 oz Cheddar cheese, shredded

5 oz. Bacon, cooked, chopped

10 oz. Ranch dressing

5 oz.. Green onions, sliced

INSTRUCTIONS

Prepare 8 oz. fries according to package instructions.

Place on a heat-proof serving dish and top with chicken cheese, and bacon

Place under a broiler to melt

Chicken, Bacon, Ranch Poutine

Simplot Thunder Crunch Battered Straight Cut Fries topped with that classic combination of tender chicken, smokey bacon, and savory Ranch dressing

A delicious appetizer that will please your plantbased diners and just about everyone else

Prepare to make a lot of these, they'll be popular.

Item Codes:

ot Thunder Crunch Fries

INGREDIENTS

1 bag Simplot RoastWorks Baby Bakers Roasted Potatoes 1 cup Buffalo sauce, prepared 4 oz Blue cheese, crumbled Green onions, thinly sliced for garnish

1 cup Chunky blue cheese or ranch dressing

INSTRUCTIONS

Prepare Baby Bakers according to package instructions. Toss with one cup of buffalo sauce in a bowl. Tranfer to serving dish, sprinkle with cheese, green onions and serve with dressing on the side

8 oz Cabbage, shredded

6 oz Broccoli Slaw

4 oz Carrots, julienned

4 oz Poblano peppers, julienned

4 oz Corn kernels

1 oz Cilantro, coarsely chopped

2 oz Oil

0.25 cup Knorr Caldo de Pollo

12 each Eggroll wrappers

Corn starch (as needed)

24 oz Hellmann's® Real Ancho

Chipotle Sauce 1 gal 2 pack

INSTRUCTIONS

Mix the first six ingredients. 1.

Heat oil in a sauté p the vegetable mixtu minutes until slight keeping some crun Knorr Professional V Base and glaze for 1

Strain the mixture o to drain excess liqu cool 3 Make a cornstarch s water & add to mixt 4 Fill each egg roll wr about 1 ½ oz. of the mixture and seal wi slurry. 5 Deep fry at 350°F un brown and crispy. S immediately with H Ancho Chipotle Sau dipping. 6.

Southwest Vegetable Spring

Roll

Elevate your appetizer game with our Southwest Vegetable Spring Roll – a fusion of flavors and textures in every crispy bite

Item Codes:

V3372

13170

CF484

64740

CF488

| Knorr Caldo de Pollo

| Peak Fresh Cabbage

| Peak Matchstick Carrots

| Packer Fresh Poblano Pepper

| Peak Fresh Cilantro

These hand crafted appetizers are made in small batches using high quality ingredients, making them perfect for and upscale app, or a catering event!

INSTRUCTIONS

Bake from frozen in 400°F oven for 10-12 minutes. Internal temperature must reach 165°F. 1.

Recommended Serving Ideas: Plate it with some balsamic glaze for acidity Add it to a charcuterie board with other fruits, crackers, & meats.

Candied Apple Pork Belly Bites

Decadent applewood smoked pork belly paired with fuji apples in a rich brown sugar cinnamon glaze

Artichoke Beignet

Quartered artichoke heart paired with herbed cream cheese, hand-battered in a panko-parmesan crust.

FW170 Item Codes: | Van Lang Candied Apple Pork Belly Bites FW178 Item Codes: | Van Lang Artichoke Beignet

These convenient, quick, and easy to prepare products have been served since 1986!

INSTRUCTIONS

Deep fry from frozen in 350ºF oil for 4-5 minutes Internal temperature must reach 165ºF 1.

Recommended Serving Ideas: Serve it with a side of marinara sauce or served on top of tomato bisque soup as croutons.

INGREDIENTS

Peanut Butter & Jelly Sauce:

3 tbsp Smooth Peanut Butter

2 tbsp Raspberry Jalapeño Jelly or any Jelly

1.5 tbsp Thai Chili Sauce

1.5 tbsp Soy Sauce

1 tbsp Butter unsalted

1 tbsp Honey

3 Garlic Cloves minced

INSTRUCTIONS

Melt butter in the skillet and add the minced garlic to cook for 1 minute When the garlic is browned, add the Peanut Butter & Jelly Sauce Mix thoroughly Let simmer for 2-3 minutes and then pull off. 1 Add your wings to a bowl and toss then in sauce until thoroughly coated. 2. Serve with chopped peanuts and chopped scallions. 3.

Peanut Butter and Jelly Wings

These crispy, smoky wings take a bold twist with a rich, velvety peanut butter and jelly sauce that’s sweet, spicy, and irresistibly sticky!

INGREDIENTS

6 oz Seasoned 3/8" Crinkle Cut Fries 6 oz Ground beef 1 oz Carmelized onions 2 oz Idaho Fry Sauce 2 slices American Cheese 1 oz Dill picles, diced

INSTRUCTIONS

Cook and season ground beef on a flat top

Prepare fries and warm caramelized onions.

Top fries with cheese, beef, and onions to melt.

Finish with fry sauce and pickles.

INGREDIENTS

12 dill pickles

12 egg roll wrappers

4 oz cream cheese, softened to room temperature

1 cup shredded Cheddar

8 slices bacon, cooked and crumbled

1 tsp garlic powder

INSTRUCTIONS

Mix cream cheese, cheddar, bacon, and garlic powder in a bowl. Season with salt and pepper. 1

Scoop out seeds from halved 2

Pickle Egg Rolls

Crispy on the outside and bursting with creamy, cheesy goodness inside, these pickle egg rolls are a crunchy, tangy twist on a classic snack

Pico De Gallo

Enjoy as a dip with corn chips, a side dish or a

w Whole Kosher Dill Pickle

INGREDIENTS

1 cup diced pickles

1 cup diced cucumber

1 cup diced red bell pepper

1 cup diced tomato

1/2 cup diced red onion

1/4 cup diced jalapeno, or more if desired

1–2 cloves garlic, minced

1 tablespoon chopped fresh dill

1/4 cup pickle brine, from the pickle jar

Juice of half a lime (optional)

Salt, to taste

1. INSTRUCTIONS

Mix everything together well and serve!

Thick slices of fresh, tart green tomatoes coated with lightly seasoned flour and cornmeal blend. These tomatoes are fried to perfection, creating a crispy outer layer while maintaining the tomato’s firm but juicy texture.

INSTRUCTIONS

Just remove them from the freezer and fry at 350ºF for 2 1/2 to 3 1/2 minutes

Fried Green Tomatoes

Serve as an appetizer with complementary dipping sauces. Offer as a plant-forward filling to wraps and tacos Add to burgers for an exciting option!

Made year round in Lakeland, Florida –Harvest Creations® Fried Green Tomatoes are unique, on-trend, and super versatile

C0086

Item Codes: | Dipt’n Dusted® Whole Fried Green Tomatoes

Brisket Stuffed Jalapeños

Indulge in these perfectly smoked, bacon-wrapped, peppers, packed with bold flavors and topped with America’s favorite BBQ sauce!

Item Codes:

| Sweet Baby Ray’s Original BBQ Sauce

INGREDIENTS

1 1/2 lb beef brisket, shredded

12 tbsp cream cheese

2 tbsp salt & pepper

12 each jalapeños, whole

12 strips bacon, thick-cut

6 fl oz BBQ sauce

INSTRUCTIONS

Preheat oven to 300°F Mix brisket, cream cheese, salt, and pepper

1 Slice jalapeños lengthwise and remove seeds and membranes. 2. Bake jalapeños on a sheet for 10 minutes, stuff with brisket mixture, wrap in bacon, and bake at 350°F for 30 minutes. 3. Brush with barbecue sauce 4.

ENTREES

INGREDIENTS

6 tablespoons butter

3 tablespoons flour

1 cup whole milk

¼ cup sour cream

1 teaspoon fresh parsley, chopped

½ teaspoon chives

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon fresh thyme leaves

¼ teaspoon rosemary

½ teaspoon salt (more may be added to taste)

1 teaspoon fresh ground black pepper

INSTRUCTIONS

Melt 4 tablespoons of butter in a saucepan over medium heat.

Stir in the flour to make a roux.

Stir in the milk, and cook until mixture thickens (5 min)

Stir in the seasonings and the sour cream

Drizzle over seared steaks

Creamy Ranch Peppercorn Sauce

Try this creamy ranch peppercorn sauce for an extra splash of flavor. Made using milk, parsley, rosemary, chives, and more, this rich, spicy combo will accentuate steak’s juicy, smoky flavors.

Item Codes:

CF162 | Nature’s Best Whole Milk

Blend in a touch of roasted garlic and a splash of buttermilk for extra depth and tang. For a gourmet twist, stir in freshly cracked pink and green peppercorns along with a hint of honey to balance the heat!

Blasting Chicken Skewers

Succulent chicken tenders, seasoned with a fragrant blend of spices and chicken base, are grilled to perfection. Finished with a squeeze of lemon, this dish bursts with vibrant flavors

Item Codes:

LF122 | Silver Source Chicken Base

This item is a profitable way to add authentic wild-caught grouper to your menu without any work

INGREDIENTS

4 Pieces Ocean Innovations

Dipt’N Dusted Grouper Tenders

2 Flour Tortilla Shells

Fresh Salsa

Cole Slaw

INSTRUCTIONS

INGREDIENTS

1/4 cup olive oil

2 tbs minced garlic

3 tsp chicken base

1 tbs chopped thyme

1 tsp paprika

Chicken tenders

1 baguette cut into 1 inch chunks chopped fresh parsley

1 cup whole green olives

Lemon wedges

INSTRUCTIONS

1. Place the tenders on wooden skewers, dredge skewers in the spice blend

Combine olive oil, minced garlic, chicken base, thyme and paprika in a small bowl, mix thoroughly.

Lightly coat the skewers with olive oil, grill skewers 1-3 minutes turning frequently

Fry at 350ºF FOR 3 ½ - 4 minutes until golden brown.

2. Grouper Tacos

Build Taco’s with coleslaw on bottom, add 2 pieces of grouper per taco, top with fresh Salsa

Item Codes:

B6512 | Dipt’N Dusted Grouper Tenders

2 slices seeded Rye bread

2 oz shaved corned beef

1 Angus Beef Patties, 6 oz

1 slices Swiss cheese

2 fl oz Boom Boom Sauce

1 oz Sauerkraut

1 tbsp Butter, salted and softened Grill burger and corned beef 1 Place sauerkraut on burger. 2. Melt Swiss cheese 3.

INSTRUCTIONS

Spread Boom Boom Sauce on each slice of rye.

Place burger on bread and top with corned beef. 5.

Butter and grill sandwich until toasted and crispy. 6.

A bold twist on a classic deli favorite! It’s a Ruben and a Burger all tied together with zesty Boom Boom Sauce for a bold, flavorful bite!

Item Codes:

P5074 | Ken’s Boom Boom Sauce

The Spicy Cuban

You can’t beat the kick of this spicy play on a Cuban using two of Ken’s signature sauces!

Item Codes:

BH908 | Ken’s Sweet & Spicy Honey Mustard 23498 | Ken’s Chipotle Mayonnaise

INGREDIENTS

French baguette, 8”, toasted Sweet & Spicy Honey Mustard Chipotle Mayonnaise

Ham Pork, slow roasted Swiss cheese Dill pickles Jalapeños

INSTRUCTIONS

Grill ham and pulled pork and toast baguette on the griddle 1. Spread Spicy Honey Mustard on one side and Chipotle Mayo on other 2. Layer meats and remaining ingredients on bread and toast until cheese melts 3.

Rich & Tender Beef Stir Fry

Item Codes:

LE998 | Ridgecrest Beef Base

Inspired by the flavors of Middle Eastern street food, this flatbread will be your new crowd favorite!

INGREDIENTS

1 Bonici® Pizza Crust, Parbaked Flatbread

1/2 cup Garlic labneh, prepar

1 cup Chicken shawarma, co diced

1/4 cup Tomatoes, fresh, dice

2 Tbsp Red onion, sliced thin

1/2 cup Feta cheese, crumble

INSTRUCTIONS

Place frozen crust on a greased pan; spread labneh evenly over top

1. Add chicken, then diced tomatoes and red onions. 2. Sprinkle on Feta cheese and bake as directed; slice into 8 pieces and serve. 3

INGREDIENTS

Ridgecrest Beef Base

Fajita Beef Strips

Fajita Tricolor Bell Pepper

Yellow Onion, diced

Minced Garlic

Soy Sauce

Sesame Seeds, toasted

Chives, diced

Salt & Pepper

INSTRUCTIONS

Pat dry beef strips, toss with Silver Source Beef Base, and set aside

Mix veggies with Beef Base as desired

Prepare beef broth by combining Ridgecrest Beef Base, water, garlic, soy sauce, and sesame seeds.

4. Cover and simmer for 45 minutes.

Add broth, beef, and veggies to a cast iron skillet.

Item Codes:

Chicken Shawarma Flatbread

INGREDIENTS

Ground beef

Ground pork

Large onion, chopped

Chili powder

Diced tomatoes, un-drained

Sweet Baby Ray's Original

Barbecue Sauce

Chili beans, un-drained

Shredded cheese

Chopped green onion

Sour cream

INSTRUCTIONS

1 Cook in a slow cooker set to medium-high heat for 1 hour.

Cook and stir beef, pork, and onion in a large saucepan until the beef is done, and the onion is tender Drain Stir in remaining ingredients

2 If desired, serve topped with shredded cheese, chopped green onion, and a dollop of sour cream.

Gameday Chili

Get ready for game day with this hearty, chili loaded with tender beef, savory spices, and a kick of heat for the ultimate crowd-pleaser

This rich, comforting bowl is the perfect way to fuel your team spirit!

Item Codes: | Sweet Baby Ray’s Original BBQ Sauce R9882

DESSERTS

INGREDIENTS

1 Gold Medal™ All Trumps™

Dough Ball

1 cup prepared, chopped apple

pie filling

½ prepared streusel

CREAM CHEESE FILLING

1 ½ cups cream cheese, softened

½ cup granulated sugar

1 Tbsp vanilla extract

INSTRUCTIONS

Spray a sheet pan or dough box with pan spray, add the frozen dough ball, spray the top, cover, and refrigerate overnight.

1 Let dough sit at room temperature for 15-30 minutes. 2. On a floured surface, dust the dough with flour and press gently in a circular motion to remove air bubbles. 3.

4. Place on a pizza screen, floured peel, or parchment-lined sheet pan. 5

New York Style Apple Cheesecake Pizza

This soft, golden crust holds a creamy layer of sweetened cream cheese, topped with warm apple pie filling and crunchy streusel It’s a delicious mix of cheesecake and apple crumble in pizza form!

Item Codes:

TK600 | Gold Medal All Trumps Pizza Dough Ball

Mix cream cheese, sugar, and vanilla until smooth; refrigerate if needed.

Stretch the dough by rotating it around the edges until it fits over your knuckles, then stretch evenly to 16 inches.

1 Top with apple pie filling and streusel. 2. Bake at 450°F for 6-8 minutes 3.

Spread cream cheese filling over the dough, leaving a 1/4-1/2 inch border.

2 ½ cups hot water

6 lb (full box) Krusteaz

Professional® Fudge Brownie Mix

4 cups graham crackers crumbs

144 jumbo marshmallows

4 cups ganache

Whisk water and Krusteaz

Professional Fudge Brownie, mix until smooth.

Scale batter into greased full sheet pan.

Decadent, fudgy brownie truffles meet gooey, firekissed marshmallows in these irresistible bites INSTRUCTIONS

Fudge Brownie S'More Kabobs

BB896 | Krusteaz Professional® Fudge Brownie

INSTRUCTIONS

2 - 3 pieces Sweet Things® Waffle Batter Crisscut® Fries 1 - 2 scoops vanilla ice cream Colorful candy sprinkles

INGREDIENTS

Prepare fries according package instructions. 1. In bowl, top fries, with 2 - 3 scoops vanilla ice cream. 2. Garnish with colorful candy sprinkles 3 M9616 | Sweet Things® Item Codes: Waffle Batter Crisscut® Fries

NON-FOODS

FoodHandler’s disposable gloves offer a versatile, latex-free, and powder-free solution for food prep, catering, and housekeeping.

A value alternative to nitrile, they provide improved dexterity and comfort over vinyl and come in blue for enhanced food safety.

Blue Vinyl Powder Free Gloves

Vented, Hinged Sandwich Container

stackable, designed to maintain meal freshness and elevate off-premises operations for both hot and cold food

EH220

Item Codes: | First Mark Sandwich Container

Microwave-safe, recyclable, and with vented lids, they ensure meals stay at optimal temperatures during travel while offering consistent, high-quality presentation.

Plastic T-Shirt Bags

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