Culinary Edge Fall 2013 vol 59

Fall 2013 volume 59

Conair Corporate Cafeteria

An Oasis of Culinary Excellence at Conappetit

The Francis E. Parker Memorial Home Exceptional Dining Services Add to High Quality of Life

Tomatoes

From the Farm, to the Can, to the Table

by Lou Piancone

Planning the Plate 7KH $UW RI 3ODWLQJ IRU 3URĂ€W

by Sam Roselli

A Publication of

SHUIRUPDQFHIRRGVHUYLFH FRP DĂ€

Chemicals

First Mark™ offers a complete line of chemical products to meet the rigorous health, cleanliness and sanitation needs of foodservice operations. Safety is No. 1 with First Mark chemicals. Take advantage of our innovative EZ SNAP packaging system for accurate dispensing, reduced waste and enhanced safety.

BATHROOM Relentless Restroom Cleaner

243671

6/1 qt

Economy Dish Detergent, pink

243618

4/1 gal

Pots & Pans Dish Detergent, green

243617

4/1 gal

All Type Floor Cleaner, concentrated

243536

4/1 gal

Quarry Tile Floor Cleaner, EZ Kit

243637

2/1 gal

Quarry Tile Floor Cleaner, single use packet

243640

128/2 oz

Sani-Bleach, 5.25% household bleach

247723

6/1 gal

Evergreen Pine Oil All-Purpose Cleaner

243625

4/1 gal

Glass & Hard Surface, Scenic

243629

1/12 lt

Scenic Glass & Mullti-Surface Cleaner, ready to use

243662

4/1 gal

Heavy Duty Quick Double Degreaser, bottle-and-bag

243550

1/12 lt

Lemon Furniture Polish, aerosal

243519

6/19 oz

Lime Cleaner Scale Remover

243654

4/1 gal

Muti Surface Citrus Degreaser

243646

4/1 gal

Pink Liquid Hand Soap Economy

243636

4/1 gal

Stainless Steel Polish, aerosal

243526

6/16 oz

Fry Degreaser Cleaner, boil out

243668

24/8 oz

Heatalizer Grill Cleaner

243670

6/1 qt

Heatalizer Grill Cleaner, single use packet

243669

32/3 oz

Oven & Grill Cleaner

243613

4/1 gal

Oven & Grill Cleaner

243525

6/20 oz

Brite Laundry Detergent, powder

243549

1/40 lb

DISHES

FLOOR

GENERAL

GRILL/FRY/OVENN

Top Problems for Independent Restaurant Owners • Paying $1000s of dollars for websites • Not being able to update websites themselves • Updating website, facebook, twLWter separately ‡ 8VLQJ SGIV RI PHQXV ZKLFK DOVR KDYH WR EH XSGDWHG ZLWK GLIĂ€FXOW\ • No“smartphoneâ€? custom view of their website • Restaurant buried when googled • Google map incorrect

Solutions are Here! $450 start up plus $39 per month LQ WKH ÀUVW \HDU our customer gets:

• Menu design • Website • Mobile Site • Facebook site

Filet Mignon with Cous Cous

Filet Mignon - Tenderloin &HUWLÀHG $QJXV %HHI® Center Cut 966134 ........................30/6 oz 966071 ........................20/8 oz 966136 ........................20/9 oz 953088 ........................20/10 oz Contact Your AFI Sales Rep for more information and demonstrations.

Conair Corporate Cafeteria • 10

10

An Oasis of Culinary Excellence at Conappetit

The Francis E. Parker er Memorial Home • 14

14

Exceptional Dining Services Add to High Quality of Live

36

Contents

Advertisers’ Guide.........................................9 .9

42

Features

26

Menuetta Website Program........................................................3 Create Comfort Foods with Left-Overs, Audrey Nash ........... 45 Tomatoes, Lou M. Piancone ..................................................... 26 Planning the Plate with Portion Size, Sam Roselli ............... 42 West Creek Fresh Guarantee ................................................... 37 Klein ........................................................................................... 45 2013 Fall e 59 m volu

a terppietit afe na t Co te C ce a poErxa ellen r c o air Culinary rker . Pa CoOnasis of C is E e An ancl Homices r F e oria g Serv ife The L in M m al Din lity of ption Q Exce to High Add

, to

GRAPHIC DESIGN Tim Harper Hector Mercado EDITORIAL CONTRIBUTORS Krisztina Kincses Vida Feature Writer Michael Irwin President Perfomance Foodservice - AFI COPY PROOFING Jennifer Curia Lee Ann Vietri

ua

es the Can mthaetoFarmco, tone Toom ian

EXECUTIVE EDITOR/ART R/ART DIRECTOR Kay Liddell

ON THE COVER: Tomatoes From the Farm, to the Can, to the Table by Lou Piancone

e Tabl the

Fr Lou P by

te e Pla URĂ€W g th IRU 3 WLQJ nn Rin I 3OD lli Pla H $UW Rose 7K Sam by

A Pu

blica

SH

tion

UIRUPDQ

of

FHIRRGV

HUYLFH F

RP DĂ€

Got News?

We welcome news about your operation, staff or you! Share your news with us by emailing Jennifer Curia, at jcuria@pfgc.com.

To read this issue and earlier volumes of Culinary Edge Magazine, go to ZZZ SHUIRUPDQFHIRRGVHUYLFH FRP DĂ€. Also, access our website for valuable Manufacturer Rebates and Coupons. From the homepage, simply click Featured Manufacturers and Rebates and print on demand.

45

CULINARY EDGE EDITORIAL BOARD Lynn Battista Ed Carpenito Chef Robert Conti Jennifer Curia Michelle Kelly David Klein Chris Lazicki Kay Liddell Audrey Nash Sue Nissley EDITORIAL OFFICE Performance Foodservice-AFI Louis M. Piancone 1 Ikea Drive, Elizabeth, NJ 07207 Sam Roselli 1.800.275.9500 Ivan Shulman

ZZZ SHUIRUPDQFHIRRGVHUYLFH FRP DĂ€

228812.....6/10#

Garden Frittata SERVES 24

INGREDIENTS 3½ cups

3½ cups

3 cups 9 cups

4 tablespoons 5 tablespoons 24 each 4 teaspoons 1½ cups 3 cups 3 tablespoons

DIRECTIONS Zucchini , cut in half horizontally, sliced into half-moons Yellow squash, cut in half horizontally, sliced into half-moons Yellow onions, peeled , sliced Angela MiaÂŽ No Salt Added Diced Tomatoes, drained Garlic, minced Fresh rhyme chopped Eggs Black pepper, ground White cheddar cheese, shredded , divided Angela MiaÂŽ No Salt Added Marinara Sauce Smoked paprika

1.

Preheat oven to 350° F.

2.

Place zucchini squash , onions and tomatoes on baking sheet.

Roast vegetables until lightly caramelized, about 10- 12 minutes. Leave oven on .

6.

Bake in 350°F oven until golden EURZQ DQG FHQWHU LV VOLJKWO\ ÀUP about 15-20 minutes.

7.

While frittata is baking, mix rogerher marinara sauce and smoked paprika in saucepan and heat.

3.

In bowl, whisk garlic, rhyme, eggs and black pepper.

4.

1.

Grease 2 18-inch saute pans or skillets and add roasted vegetables.

2.

Pour egg mixture over vegetables

5.

and sprinkle 1 cup white cheddar cheese on top.

To Make One Portion Cut each frittata into 12 pie-shaped slices.

Place 1 slice of frittata on plate and drizzle with warmed marinara sauce. Garnish with remaining shredded white cheddar cheese.

CHEF’S NOTE Fritatas can be made in large batches in bakin dishes or individually in small omelet pans Š 2013 ConAgra Foods Inc. All rights reserved.

Cracker Jack’d Buffalo Ranch 366164.....20 ct/3.5 oz

Cracker Jack’d Peanut Butter Chocolate 366159.....20 ct/3 oz

Naked Juice Naked Juice Veggie Berry Banana Chocolate Protein 344512.....8 ct/15.2 oz 371346.....8 ct/15.2 oz

For marketing assistance and samples please contact - DORIT SHUR Dorit.shur@pepsico.com (917) 846-4716

Tropicana Farmstand Tropicana Farmstand Pomegranate Blueberry Strawberry Banana 371082 .....12 ct/12 oz 371083.....12 ct/12 oz

GUIDE TO ADVERTISERS 1855 Premium Pork ................................................................54 American Roland Gourmet Specialty Products .........................47 Atalanta Gourmet Cheeses ........................................................46 Butterball Turkey .........................................................................35 &HUWLĂ&#x20AC;HG $QJXV %HHIÂ&#x160; )LOHW 0LJQRQ .....................................4 Carlaâ&#x20AC;&#x2122;s Italian Pasta ....................................................................13 Conagra No Salt Added Tomato Products .................................6 Dannon Yogurt.............................................................................20 Davidâ&#x20AC;&#x2122;s Cheesecakes ..................................................................22 Dole Chef-Ready Cuts .................................................................40 Fabrikal GreenwareÂŽ On-The-Go Boxes ....................................51 )LUVW 0DUN &KHPLFDOV ..............................................................2 Fisher Nuts ..................................................................................55 +HULWDJH 2YHQV 3LHV ................................................................56 J&J Snack Foods .........................................................................52 Kelloggâ&#x20AC;&#x2122;s Kashi Crisps ................................................................25 Kenâ&#x20AC;&#x2122;s Dressings ..........................................................................50 Kraft Grey Poupon.......................................................................34 Mapleleaf Duck Rebate ..............................................................30 Pepsico - Cracker Jackâ&#x20AC;&#x2122;D, Naked Juice & Tropicana .................8 Perdue Poultry .............................................................................24 3LDQFRQH ,WDOLDQ 3DVWD ............................................................13 Popcorn Indiana Chipâ&#x20AC;&#x2122;ins............................................................53 5LGJHFUHVW +RUV '¡RHXYUHV .....................................................44 5RPD 0R]]DUHOOD &KHHVH 6WLFNV ............................................41 5RPD /XLJL $VVROXWL 3LDQFRQH 7RPDWRHV .........................29 Sabrett All Beef Hot Dogs and Condiments ..............................39 6WRQ\Ă&#x20AC;HOG <RJXUW .........................................................................48 Sweet Street Cakes .....................................................................49 Tulkoff Garlic & Horseradish ......................................................38 Tyson Chicken ..............................................................................23 Unilever Mayonnaise ...................................................................18 :HVW &UHHN )UHVK 3URGXFH .....................................................37 White Toque Purees ....................................................................32

Long Island Food Show 2013

2013 Balloon Festival

Conappetit: An Oasis of Culinary Excellence at Conair’s Corporate Cafeteria

I

I \RXU UHJXODU ZRUN GD\V DUH ÀOOHG ZLWK VWULFW SURGXFWLRQ VFKHGXOHV HQGOHVV PHHWLQJV SURMHFW GHDGOLQHV DQG EXVLQHVV SUHVVXUHV WKH SRVVLELOLW\ RI KDYLQJ KRPHPDGH IUHVK PHDOV ULJKW LQ \RXU RZQ ZRUNSODFH FDIHWHULD LV D UHIUHVKLQJ WKRXJKW³EXW QRW D W\SLFDO VFHQDULR DW PRVW FRUSRUDWH GLQLQJ IDFLOLWLHV 7KH WZR VKLIWV RI HPSOR\HHV RI &RQDLU KRZHYHU DUH OXFN\ FXVWRPHUV RI Chef Anthony Calandra ZKR KDV PDGH WKH H[SHULHQFH RI H[FHSWLRQDO EUHDNIDVW DQG OXQFK RSWLRQV DQ HYHU\GD\ UHDOLW\ IRU WKH QHDUO\ SHRSOH ZKR ZRUN DW WKH VPDOO SHUVRQDO DQG KRPH DSSOLDQFH PDQXIDFWXUHU·V ORFDWLRQ LQ +LJKWVWRZQ 1HZ -HUVH\ 7KH PHQX DW &RQDSSHWLW IRU DQ DYHUDJH ZHHN IHDWXUHV VRXSV OLNH &DUDPHOL]HG 2QLRQ 6DXVDJH DQG (VFDUROH DQG &UHDP\ 6SLQDFK DQG %ULH DQG \RX ZRXOG ÀQG HQWUHHV OLNH 6ZHHW &KHUU\ 3HSSHU *ULOOH 3RUN &KRSV %HHI DQG %URFFROL ZLWK 7DL &KLOL 6DXFH 6XPPHU +HUE &UXVWHG %DNHG &RG RU %DOVDPLF *ULOOHG 6NLUW 6WHDN ZLWK 5RDVWHG &LSSROLQH³ÀQH GLQLQJ DW WKH RIÀFH FDIHWHULD

I try to make the cafeteria an oasis for my customers, , ZDQW P\ FXVWRPHUV WR ÀQG D IULHQGO\ SODFH ZKHUH WKH\ FDQ HDW D ÁDYRUIXO KRPHPDGH PHDO and forget about WKHLU SUHVVXUHV IRU D IHZ PLQXWHV HDFK GD\ ´, WU\ WR PDNH WKH FDIHWHULD DQ RDVLV IRU P\ FXVWRPHUV µ &KHI &DODQGUD VD\V ´,Q WKHLU EXV\ DQG RIWHQ VWUHVVIXO ZRUNGD\ , ZDQW P\ FXVWRPHUV WR ÀQG D IULHQGO\ SODFH ZKHUH WKH\ FDQ HDW D ÁDYRUIXO KRPHPDGH PHDO DQG IRUJHW DERXW WKHLU SUHVVXUHV IRU D IHZ PLQXWHV HDFK GD\ µ

$W &RQDSSHWLW RQ PRVW GD\V \RX·OO ÀQG WKUHH GLIIHUHQW VRXS FKRLFHV PDGH IURP VFUDWFK KRPHPDGH SL]]D DQG IUHVK SDQLQLV DORQJ ZLWK DXWKHQWLF VSHFLDO HQWUHHV WKDW FRYHU D ZLGH YDULHW\ RI HWKQLF GLVKHV IURP *HUPDQ VDXHUEUDWHQ WR 3ROLVK SLHURJLHV IURP *UHHN VRXYODNL WR $VLDQ LQVSLUHG GLVKHV

GIANT PRETZEL (The Calandra) with smoked ham, provolone, lettuce and tomato

GODFATHER PIZZA made with grilled chicken, pancetta, Di Angelo Sauce made with prosciutto, peas, onions and cream sauce

CONAPPETIT ULTIMATE SALAD BAR

´,W LV LPSRUWDQW WR PH WKDW HYHU\WKLQJ ZH SXW RXW LV PDGH ZLWK DXWKHQWLF LQJUHGLHQWV DQG SUHSDUHG ZLWK VNLOO DQG GHGLFDWLRQ WR TXDOLW\ µ &DODQGUD VD\V ´, WUDLQ P\ VWDII DOO WKH WLPH QRW RQO\ WR OHDUQ QHZ UHFLSHV EXW DOVR WR HQMR\ WKHLU ZRUN DQG KDYH IXQ µ ,W WDNHV D NQRZOHGJHDEOH DQG GHGLFDWHG VWDII WR UXQ WKH JULOO HQWUpH VWDWLRQ GHOL DQG VDODG EDU HIÀFLHQWO\ DQG WR KDYH LW VWRFNHG ZLWK MXVW WKH ULJKW DPRXQW RI DSSHWL]LQJ DQG IUHVK LQJUHGLHQWV &DODQGUD VD\V WKDW HYHU\GD\ GHOLYHULHV HQVXUH WKDW WKH KLJKHVW TXDOLW\ SURGXFH PHDW DQG SRXOWU\ VHDIRRG GDLU\ GHOL DQG EDNHU\ LWHPV DUH FRQVLVWHQWO\ DYDLODEOH IRU PHDO SUHSDUDWLRQ &DODQGUD EULQJV PRUH WKDQ \HDUV RI H[SHULHQFH LQ WKH IRRGVHUYLFH EXVLQHVV DORQJ ZLWK DQ LQWHQVH SDVVLRQ IRU JUHDW IRRG WKDW FOHDUO\ SHUPHDWHV WKURXJK WKH NLWFKHQ ZKHUH KLV VWDII LV DEOH WR SUHSDUH FUHDWLYH DQG ÁDYRUIXO PHDOV DW SHU HQWUHH GD\ DIWHU GD\ ZHHN DIWHU ZHHN 'RXEOLQJ WKH UHYHQXH LQ WKH ODVW HLJKW \HDUV PLJKW QRW HYHQ EH WKDW VXUSULVLQJ LI \RX FRQVLGHU WKH EUHDNIDVW RSWLRQV DYDLODEOH WR FXVWRPHUV LQ DGGLWLRQ WR WKH OXQFK PHQX :KR ZRXOGQ·W ZDQW WR VWDUW WKHLU GD\ ZLWK (JJV LQ D %DVNHW ZLWK 7XUNH\ 6DXVDJH RU &DUDPHO 1XW 3DQFDNHV %UHDNIDVW 4XHVDGLOODV RU %OXHEHUU\ :DIÁHV"

P

&DODQGUD·V FDUHHU VWDUWHG DIWHU D IULHQG HQFRXUDJHG KLP WR DWWHQG WKH 1HZ <RUN 5HVWDXUDQW 6FKRRO ZKHUH KH HDUQHG GHJUHHV LQ ERWK FXOLQDU\ DUWV DQG UHVWDXUDQW PDQDJHPHQW +RQLQJ KLV VNLOOV LQ SL]]HULDV DW FDWHULQJ EXVLQHVVHV DQG ÀQH FRXQWU\ FOXEV &DODQGUD VWDUWHG WR WKLQN DERXW HVWDEOLVKLQJ D IDPLO\ DQG ÀJXULQJ RXW ZKDW DVSHFW RI WKH IRRGVHUYLFH EXVLQHVV FRXOG KHOS KLP EDODQFH QRW RQO\ KLV FUHDWLYH DQG EXVLQHVV DVSLUDWLRQV EXW DOVR KLV SHUVRQDO REMHFWLYHV 7KH ZRUOG RI FRUSRUDWH GLQLQJ RIIHUHG WKH RSSRUWXQLW\ WR GR MXVW WKDW ZKHUH ZRUN KRXUV VHHPHG PRUH PDQDJHDEOH DQG LQ OLQH ZLWK IDPLO\ VFKHGXOHV DQG REOLJDWLRQV &DODQGUD ZRUNHG DW ODUJH IDFLOLWLHV LQ WKH KHDOWKFDUH QHZV DQG SXEOLVKLQJ LQGXVWULHV ZKHUH UXQQLQJ FRUSRUDWH GLQLQJ IDFLOLWLHV IRU XS WR SHRSOH KDV DIIRUGHG KLP WKH RSSRUWXQLW\ WR ÀQH WXQH KLV H[SHUWLVH LQ HIIHFWLYH SODQQLQJ RUGHULQJ VRXUFLQJ DQG RWKHU DVSHFWV RI RSHUDWLRQV WKDW VXFFHVV UHTXLUHV 3DUW RI WKH IRUPXOD IRU KLV DFFRPSOLVKPHQWV LV &KHI &DODQGUD·V DELOLW\ WR LQIXVH KLV ZRUN HQYLURQPHQW ZLWK D VHQVH RI MR\ DQG H[FLWHPHQW IRU VHUYLQJ KLV FXVWRPHUV ZLWK H[FHSWLRQDO PHDOV DQG VHUYLFH QRW VLPSO\ E\ WHDFKLQJ KLV VWDII WR IROORZ KLV UHFLSHV EXW UDWKHU LQVSLULQJ WKH HQWLUH WHDP WR VWULYH IRU H[FHOOHQFH DQG WDNH SULGH LQ WKHLU ZRUN

DUW RI WKH IRUPXOD IRU KLV DFFRPSOLVKPHQWV is Chef Calandra’s ability to infuse his work HQYLURQPHQW ZLWK D VHQVH RI MR\ DQG H[FLWHPHQW IRU VHUYLQJ KLV FXVWRPHUV ZLWK H[FHSWLRQDO PHDOV DQG VHUYLFH

FLAN A LA NUNEZ

THE CULINARY STAFF (left to right) John Marino, Amanda Bailey, Anthony Calandra, Maria Scotto, Ben Yantas, Marylou Hisman, Yrma Abreu, Ana Nunez, Santo Ferrera and Jose Cruz

CHICKEN A LA SCOTTO Chicken Breast with pancetta, SRUN EHOO\ DQG JULOOHG FDXOLÁRZHU KRPHPDGH PDF and cheese sauce, house cured bacon and jalapenos hollandaise

Chef Calandra brings more than 25 years

RI H[SHULHQFH LQ the IRRGVHUYLFH

HEALTHY CHOICE HANDCRAFTED SLAW

business along with an

SDVVLRQ IRU JUHDW IRRG

intense

SUPREME FRESCA

JAPANESE CRUMB BREADED CHICKEN BREAST FILET with wraps made with fresh mozzarella, roasted red peppers with tuna and grilled chicken

POMODORI SECCHI

0LOIRUG 5RDG (DVW :LQGVRU 1- Chef Anthony Calandra, Conair Darren Bryan, Area Manager 3HUIRUPDQFH )RRGVHUYLFH $),

(L to R) Chef Anthony Calandra, Conair and Darren Bryan, AFI

Authentic Italian Pasta

BREADED ROUND EGGPLANT CUTLET, fr ozen, TFF.....987873.....2/5 lb

G O O D , S I M P L E I N G R E D I E N T S w i t h C L A S S I C F L AV O R S Gnocchi with Potato and Ricotta, frozen .................................987872 .............4/3 lb Egg Pasta Lasagna Sheet, precooked, frozen ..........................942297.............40/4 oz Manicotti Cheese, frozen........................................................978357 .............60/2.7 oz Tortellini Rainbow Pasta, frozen .............................................942164 .............3/3 lb Jumbo Round Cheese Ravioli, frozen ......................................978344.............3/2.25 lb Deluxe Cheese Stuffed Shells .................................................978342.............96/2 oz Alfredo Sauce, prepared, frozen .............................................912541 .............4/5 lb Basil Pesto Sauce with Nuts, TFF ............................................942099 ............3/30 oz

Striped Butternut Squash Ravioli........................................ 308005 .................2/2.5 lb Jumbo Saffron Lobster Ravioli ............................................ 307990 .................2/2.5 lb

Exceptional Dining Services Add to High Quality of Life at

Parker Home

by Krisztina Kincses Vida

Mediterranean Chicken with pasta and asparagus

its residents and participants to help them feel healthy, happy, and with their preferences respected. â&#x20AC;&#x153;We have been providing the highest quality long term care services since 1907,â&#x20AC;? says Roberto MuĂąiz, President and CEO of Francis E. Parker Memorial Home. â&#x20AC;&#x153;One of the most important factors that comes into play when people are looking to select a Long-Term Care residence is the food they will be served. Food often serves as a tool to optimize a sense of autonomy, control, individuality and positive memories.

At Parker, we are committed to serving the highest quality and best tasting meals to our residents, while also ensuring balanced nutrition for optimum health. The preparation and presentation of our meals is phenomenal and the commitment of the staff is unmatched.â&#x20AC;?

KH SRZHU RI JUHDW IRRG WR LQÂşXHQFH RXU OLYHV LQ SRVLWLYH ZD\V LV XQGHQLDEOH *UHDW IRRG FDQ KHDO RXU ERGLHV OLIW RXU VSLULWV EHFRPH WKH IRFDO SRLQW RI PHPRUDEOH VRFLDO HYHQWV

and generally speaking, it can make us feel well cared for.

Based on this premise, consistently delicious and nutritious meals prepared by expert hands are designed to be at the center of the high quality of life experience for the residents and day-participants of the Francis E. Parker Memorial Home. Parker Home operates assisted living, nursing home and adult day care programs at several locations in central New Jersey and has committed to delivering a high-end dining experience for all

R

obert Klingebiel, Director of Dining and Nutrition Services, is the culinary and management lead of the dining staffs that plan, prepare, cook, and serve high-end restaurant style meals for all residents at Parker at Stonegate Assisted Living Community and the Parker at Landing Lane and Parker at River Road Nursing Homes, the participants of the on-site and community adult day programs, and any visitors or employees who choose to enjoy the light fare served from the cafĂŠ at Parker at the Pavilion, which is open to the public.

Klingebiel will also lead the dining program at the new Parker at Monroe Nursing Care Residence, which is currently being built and is anticipated to open in late fall 2014.

As a graduate of the Academy of Culinary Arts, Klingebiel has been with Parker for more than six years starting out as the Executive Chef at Parker at Stonegate. Previously a restaurant owner/operator with work experience that included corSRUDWH FKHI DQG D KLJK SURĂ&#x20AC;OH DFFRXQW H[HFXWLYH IRU D OHDGLQJ food service organization, Klingebiel was well prepared for the vision of excellence that Parker has laid out for the culinary operations at all of its locations. His experience at Parker offered him an introduction into the healthcare arena and Klingebiel UHFHQWO\ HDUQHG FHUWLĂ&#x20AC;FDWLRQ DV D GLHWDU\ PDQDJHU DQG IRRG SURWHFWLRQ SURIHVVLRQDO WR H[SDQG KLV TXDOLĂ&#x20AC;FDWLRQV ´7KURXJK WKH FHUWLĂ&#x20AC;FDWLRQ FRXUVH , OHDUQHG VR PXFK DERXW how the nutritional components of dining services complement the clinical aspects of the care our clients receive,â&#x20AC;?

Klingebiel says. â&#x20AC;&#x153;We work collaboratively with our dietician and nursing staffs to create therapeutic diets for residents and participants who need that level of service, and to generally develop menu choices within guidelines for well-balanced diets with individualized attention to certain medical conditions and food preferences.â&#x20AC;?

At Parker at Stonegate, assisted living home residents have a formal dining room with a la carte, restaurant style VHUYLFH ZKHUH Ă&#x20AC;OHW PLJQRQ DQG IUHVK VDOPRQ DUH DOZD\V DYDLOable. Menu selections also include New Zealand rack of lamb DQG &KLOHDQ VHD EDVV OREVWHU VWXIIHG Ă RXQGHU MXVW WR QDPH a few dishes. The Bistro, also at the Stonegate location, is a more casual, yet trendy setting for light meals, including grilled salads and snacks, omelets, and surf and turf combo meals.

At the nursing home locations, Parker at River Road and Parker at Landing Lane, residents pre-order their meals with assistance by staff through an electronic system. An â&#x20AC;&#x2DC;always offeredâ&#x20AC;&#x2122; tableside menu for expanded meal options is in the process of being developed as well.

Parker at Landing Lane Dining Room

Parker at Stonegate Centennial Dining Room

The CafĂŠ is famous for its smoothies and parfaits at discounted prices

Parker at Stonegate

photo by Jill Ferri Maple Cake with Amaretto Buttercream

P

leasing our residents is what drives every detail of our work,â&#x20AC;? Klingebiel says. â&#x20AC;&#x153;Our residents, especially at the nursing homes, often experience changes in their taste as a result of the aging process, clinical conditions or medications. They KDYH SHUVRQDO Ă DYRU SUHIHUHQFHV DQG PD\ EH JRLQJ WKURXJK GLIĂ&#x20AC;FXOW PHGLFDO UHFRYHULHV so we want to provide them with meals they can enjoy thoroughly each and every time.â&#x20AC;?

Parker residences have three main kitchens, where everything is made from scratch for a seasonal four-week rotating menu cycle. The wholesome dishes prepared are made from a wide variety of fresh produce and high-quality ingredients, ensuring that dietary needs and restrictions are always taken into account. The variety of options is clearly evident with choices that include homemade stuffed shells, rosemary chickHQ YHDO SDUPHVDQ TXLFKH /RUUDLQH Ă&#x20AC;OHW WLSV with wild mushrooms, pecan-crusted tilapia, duck a lâ&#x20AC;&#x2DC;orange, chicken cordon bleu, jumbo lump crab cakes, mushroom and mozzarella burgers, tacos, Hungarian goulash, beef stir fry, pumpkin bisque, and much more.

3OHDVLQJ RXU UHVLGHQWV LV ZKDW GULYHV HYHU\ GHWDLO RI RXU ZRUN Robert Klingebiel

The dining staff includes 3 Certified Dietary Managers who ensure resident nutrition while maintaining top notch hygiene.

Cobb Salad with turkey, bacon, cheese, egg, avocado and tomatoes

The dining staffs also cater for all departments and residents at all locations for various events, including birthdays, anniversaries, and even wedding celebrations, as well as for affairs hosted by Parker, such as for professional associations or special events open to the community. With an average of 100 events per month, there are themed holiday parties, cooking demos, summer barbeques and food festivals.

To keep morale high and commitment strong to deliver on the Parker mission, the team of 50 in dining/nutrition services is heavily focused on building a knowledgeable and close-knit service community that embraces openness and communication.

Klingebiel holds daily team meetings to continually develop the culinary expertise and professional support system that enable the dining team to earn glowing reviews and to feel valued as important contributors to the quality of life of those served.

photo by Jill Ferri

The Francis E. Parker Memorial Home, Inc. 732-565-2400 www.FrancisEParker.com Roberto Muñiz President and CEO Robert Klingebiel Director of Dining and Nutrition Services

Certified Angus Beef™ Filet Mignon with roasted vegetables and twice-cooked potato

7KH GLQLQJ QXWULWLRQ VHUYLFHV WHDP LV KHDYLO\ IRFXVHG on EXLOGLQJ D NQRZOHGJHDEOH DQG FORVH NQLW VHUYLFH FRPPXQLW\ that HPEUDFHV RSHQQHVV DQG FRPPXQLFDWLRQ

Carey Dodd 3HUIRUPDQFH )RRGVHUYLFH $), Area Manager

/2&$7,216 +RPH 2IÀFH PARKER at River Road Nursing Care Residence 1421 River Road Piscataway, NJ 08854 732-545-8330 PARKER at Landing Lane Nursing Care Residence 501 Easton Avenue New Brunswick, NJ 08901 732-545-3110 PARKER at Stonegate Assisted Living Residence 443 River Road Highland Park, NJ 08904 732-565-2500 PARKER at the Pavilion Adult Day Health Services 443 River Road Highland Park, NJ 08904 732-565-2400

Robert Klingebiel, Director of Dining and Nutrition Services; Carol Burt, Chief Administrator; Roberto Muñiz, President and CEO; and Carey Dodd, AFI.

Can a condiment contribute to your profit?

The answer to that question is definitely…

YES, if it is the right condiment!

Get the REAL FACTS about Hellmann’s® products and learn how they could help build your business and improve your bottom line.

Sandwiches & Burgers = OPPORTUNITY 20.9 billion served annually by commercial operators.1

Total sandwich sales are growing in the commercial market 2

Consumers are trading down from main-dish entrées during the soft economy, making sandwiches and burgers the #1 and #2 food items at commercial restaurants in the U.S.3

Mayonnaise is the #1 menued condiment on sandwiches and burgers.4 1

NPD CREST/YE February 2011. 2 NPD CREST/YE February 2011. 3NDP Crest/YE February 2011. 4Technomic Sandwich Consumer Trend Report 2010.

Here are the REAL FACTS on why Hellmann’s® is the right Mayonnaise for all sandwiches and burgers…

REAL FACT:

Drives Customer Satisfaction

74%

of U.S. consumers think their favorite item would taste better if made with Hellmann’s® Mayonnaise.5

Hellmann’s® FOH branding is an effective way to improve your image.

REAL FACT:

56%

Drives Traffic of U.S. consumers say that offering Hellmann’s® Mayonnaise will increase the likelihood that they will visit the establishment.5

Hellmann’s® FOH branding helps get patrons through your door.

REAL FACT:

63%

Drives Purchase Decision of U.S. mayonnaise users say that they would order their favorite item if made with Hellmann’s® Mayonnaise.5

Hellmann’s® FOH branding helps increase sales by adding patron appeal.

Consumers love the rich, creamy flavor and texture

REAL FACT:

50¢

Drives Profit is the average price increase a U.S. operator can command featuring Hellmann’s® Mayonnaise.5

2¢

Additional serving cost versus unbranded

50¢ = 48¢

Menu Upcharge5

PROFIT

Research proves on-menu branding justifies higher menu prices.*

Profit from our good name! me!! me!

Tell your patrons you use the top-quality mayonnaise they know and trust at home. Contact ct your sales representative for these and other hard-working ls. merchandising branded materials.

Branding a sandwich item with Hellmann’s® could increase its orders by 38% over a non-branded mayonnaise scenario!5 Do the math to see your potential revenue increase:*

_____ ² $_____ = $_____ ² .38 = $_____ # of Sandwich Servings

Menu Price

5

Revenue

Potential Incremental Revenue of this single item when you brand Hellmann’s® FOH!

NPD Hellmann’s® Brand Study Dec 2009 – Sample size of 1,154 consumers. *Not a guarantee of future performance.

©2011 Unilever Food Solutions. Hellmann’s, Best Foods, Bring Out The Best and the Blue Ribbon Device are registered trademarks of the Unilever Group of Companies. 31428 5/11

.com

Dannon Products Available at

PERFORMANCE FOODSERVICE AFI

ALL GLUTEN FREE All FOO

AFI

#

See below for NATURAL items

D S E R V IC E

Item Description

Pack

Ready To Serve Parfait Oikos Greek Yogurt 312498

Vanilla 0% Fat Oikos Greek Yogurt

6/32 oz.

288631

Plain 0% Fat Oikos Greek Yogurt

12/5.3 oz

288628

Vanilla 0% Fat Oikos Greek Yogurt

12/5.3 oz

327789

Key Lime Blended Oikos Greek Yogurt

12/5.3 oz

326398

Oikos 0% Fat Greek Variety Pack - (0% Fat Strawberry, 0% Fat Blueberry, 0% Fat Black Cherry with Fruit on the Bottom)

12/5.3 oz

Danimals 340775

Vanilla

48/4 oz.

273297

Strawberry

48/4 oz.

Bulk Yogurt 930704

Natural Vanilla Yogurt

930702

Light & Fit Vanilla Yogurt

All NATURAL

6/32 oz 6/32 oz

Low Fat Yogurt 998529

Low Fat Vanilla Yogurt

892037

Low Fat Lemon Yogurt

887210

Low Fat Pain Yogurt

All NATURAL

12/6 oz.

12/6 oz.

All NATURAL

6/32 oz.

AFI#

Item Description

Pack

Fruit On The Bottom Yogurt 153227 -IXED "ERRY Fruit On The Bottom 9OGURT

12/6 oz

Light & Fit Yogurt 153244

Light & Fit Strawberry Yogurt

12/6 oz

998765

Light & Fit Vanilla Yogurt

12/6 oz

153242

Light & Fit Non-Fat Light Blueberry Yogurt

12/6 oz

998766

Light & Fit Non-Fat Light Strawberry-Banana Yogurt

12/6 oz

998094

Light & Fit Non-Fat Light Raspberry Yogurt

12/6 oz

153240

Light & Fit Non-Fat Light Peach Yogurt

12/6 oz

909163

Light & Fit Variety Pack-Strawberry/Blueberry/Peach

18/6 oz

268275

Light & Fit Variety Pack-Strawberry-Banana/Strawberry/Peach

12/4/4 oz

051800

Light & Fit Variety Pack-Strawberry/Raspberry/Blueberry

12/4/4 oz

Activia Yogurt 891908

Activia Vanilla Yogurt

24/4 oz

891909

Activia Strawberry Yogurt

24/4 oz

888340

Activia Strawberry-Peach Yogurt Variety

24/4 oz

Plain Yogurt Non-Fat Plain Yogurt

969941

Low Fat Original Plain Yogurt

All NATURAL All NATURAL

For more information please contact KeyImpact Sales & Systems, Inc. at (201)368-1400 John Depoto-jdepoto@kisales.com, Dawn Fallon-dfallon@kisales.com Elizabeth Esteves-eesteves@kisales.com or Tracey Farinaro-tfarinaro@kisales.com

12/6 oz 12/6 oz

SS 20120505-6fd5

873968

DESSERT DDE ESSSSSE SERT RT SSERVED! EERR VVEE D !

Chocolate Caramel Pecan Cheesecake 8” frozen We’ve done it again with our Turtle Cheesecake made from a recipe straight out of Brooklyn. It’s a 8” cake with clumps of chewy pecans drenched in a coating of caramel on top of a creamy cheesecake. This mix of cream cheese, nuts and caramel is a true taste excursion.

386684.........6/16 slices

Matcha Green Tea Cheesecake, 8” frozen

New York Style Monster Cheesecake, 10” frozen

Find peace and zen while enjoying our enriched antioxidant matcha green tea cheesecake. Made with premium green tea, smooth cream cheese baked in a graham cracker crumb.

386685.........6/16 slices

This traditional cheesecake recipe comes straight out of Brooklyn. It’s a delicious and versatile New York Style cheesecake with a graham cracker crust. Eat it plain or top it off with fruit or whipped cream for an exquisite gourmet dessert you’re bound to love.

339182.........2/14 slices

®

New York Cheesecake 10” frozen 253661.........2/14 slices

Plain Cheesecake, 10” frozen

®

243331.........2/20 slices

Turtle Cheesecake, 10” frozen 243319.........2/20 slices

Gourmet Chicken

from a name you can trust

Breaded Cordon Bleu Stuffed Formed Chicken Breasts ready to cook, frozen Lady Aster速 924015......36/4 oz 31319........24/7 oz

Breaded Broccoli & Cheese Stuffed Formed Chicken Breasts ready to cook, frozen Lady Aster速 26725........36/4 oz

Grilled Chicken Breast, fully cooked ........................... Tyson ..... 38144 .......... 36/4.5oz Grilled Chicken Breast Filets, fully cooked, frozen ..... Tyson ..... 897628 ........ 40/4 oz Chicken Breast Fil 4 oz Grilled, boneless, skinless ..... Tyson ..... 268205 ........ 2/5 lb Chicken Breast Fajita Strips, fully cooked, frozen ....... Tyson ..... 32786 .......... 2/5 lb Chicken Breast Strip Fajita Mar ................................... Tyson ..... 67424 .......... 3/5 lb Chicken Breast Strip Grilled, fully cooked, frozen ...... Tyson ..... 267897 ........ 2/5 lb Homestyle Pepper Chicken Breast Strips ................... Tyson ..... 988753 ........ 2/5 lb Fajita Chicken Strips, dark meat.................................. Tyson ..... 346208 ........ 6/5 lb Fajita Chicken Strips, fully cooked, frozen .................. Tyson ..... 50889 .......... 2/5 lb Chicken Stick Brd Whl Grain, fully cooked ................. Tyson ..... 373367 ........ 1/31 lb

™

TM

Kashi Brings Seekers of Better For You” Snacks, NEW Great-Tasting Hummus Crisps that Deliver Crunchy Satisfaction • No hydrogenated oils, high fructose corn syrup or anything artificial erbs • All-Natural Crisps made with chickpeas, whole grains, spices and herbs * • Delivers great taste and a good source of fiber

DESCRIPTION

Case SKU

Case Count

Unit Weight

Gross Case Weight (Lbs.)

Distributor Code

Kashi ™ Hummus Crisps

18627-91423

36

0.81 oz.

3.01 Lbs.

369848

18627-91420

36

0.81 oz.

3.01 Lbs.

369864

Sundried Tomato, Basil & Feta

Kashi ™ Hummus Crisps Caramelized Onion

For more information, call 877-511-5777 or visit our website at www.KelloggsFoodAwayFromHome.com * Contains 2.5 - 3g of fat per serving

Lou Piancone Import Specialist Performance Foodservice - AFI 908-436-4964

Harvest Time and Packing n the Northern hemisphere the typical time of the year to harvest and pack fresh tomatoes usually starts in July and continues through September. Usually when we think RI SDFNLQJ WRPDWRHV ZH WHQG WR Ă&#x20AC;UVW WKLQN RI California or Italy, as their tomato products are the most common here in the US, although there are many locations throughout the world that grow and pack fresh tomatoes. Here on the East Coast there are many tomato growing farms and canneries as well as in the Midwest. There are also many other European countries that produce and pack tomatoes such as Spain and Turkey. In Asia, countries like China, India and Egypt are also big producers.

In fact, China is the largest tomato producing country in the world.

Tomato packing facilities start production in July or as soon as the tomatoes start to ripen and during the peak of harvest, the larger packing plants normally run 24 hours a day/ 7 days a week. Depending on the weather conditions and location of the crop, some of these factories will sometimes continue their production into October. During the height of the production season, the sight outside of a packing facility is an extensive line of trailers that are loaded with fresh harvested tomatoes, waiting to be off loaded.

These specially made trailers were loaded out on the WRPDWR ÀHOGV GLUHFW from a “Tomato Harvester”. This is a vehicular harvesting machine that drives through each row and extracts the entire tomato plant and effectively separates the fruit from the plant and then, by conveyer, loads the tomatoes into the trailers without damaging the fruit. This harvest process happens at a rapid pace; therefore the tomatoes reach the packing facility within an hour of processing. This is important as the tomatoes need to be processed soon after they are harvested.

When the trucks arrive at the packing plant to be off loaded, the process of transferring the fruit into the factory is done in such a way to avoid damaging the fruit. The tomatoes are never dumped; rather water is pumped into the trailer at the top of the tomato load

and the fruit is forced by water pressure through a hatch on the lower part of the trailer transferring them from the trailer into a washing pool to commence production. The tomatoes are then washed and then transferred into the plant by a conveyer system. At this point they are steamed, peeled and then by belt, travel to many sorting lines for manual sorting.

Some facilities have improved auto-technology to kick out any non-ripe or undesirable fruit before they get mixed into the sorting lines.

The tomatoes are then processed for their intended variety (whole peeled, ground, etc.) and then packed in metal tins or glass for foodservice or retail.

One important step that does take place prior to the tomato production is the lab work. Every hour on the hour, samples of fruit are pulled from each load of fresh tomatoes and are sent to an onsite lab for testing.

A variety of quality assurance tests are then performed that include PH, acid and solids. The test result of each sample is then coded for traceability. If the fruit does not meet the requirements of the packer, then the load is rejected.

Touring a tomato packing facility is a fascinating experience. The tour would XVXDOO\ VWDUW RQ WKH IDUP DQG WKHQ ÀQLVK at the facility. As with any plant tour, it breeds a new appreciation for the ÀQLVKHG SURGXFW

PROCUREMENT Procurement of Tomatoes started back in the 1960’s. My father Louis G. Piancone, the founder of Roma Food, decided to create a tomato brand that would have an identity that would be V\QRQ\PRXV ZLWK TXDOLW\ 2QH RI WKH ÀUVW Piancone Branded products that he released was Italian Whole Peeled Plum Tomatoes packed in Juice with Basil Leaf. This became very popular with our customers. As the company grew so did the demand for this item and many other tomato items. Through the 1970’s and 80’s, California tomato packers were making headway into foodservice, producing a variety of quality tomato products such as Pizza Sauce , All Purpose Ground Tomatoes, Whole Peeled tomatoes (Italian Style) and many

others. These items also became very popular with restaurants and pizzerias.

Therefore the time was right to release similar Roma branded quality tomato products that would be produced and packed in California. These products became just as popular as the Italian Tomatoes and at present time the demand has consistently grown.

all agriculture, climate and soil are the contributing factors to the quality of a Ă&#x20AC;QDO SURGXFW ,WDO\¡V WRPDWRHV DUH XQLTXH although they have fewer solids than Californiaâ&#x20AC;&#x2122;s. This limits Italy from achieving high quality standards in other tomato products such as Ground Tomatoes, Pizza Sauce and other Puree and Paste style products.

Since the inception of these products, the annual procurement of Italian and California Tomatoes has been an ongoing project to assure consistent quality; starting with the selection of the seed, WKH Ă&#x20AC;HOG ORFDWLRQ DQG WKH FRQGLWLRQ RI the soil. Of course proper irrigation and a few prayers for cooperative weather conditions are thrown in as well. The fruit is harvested at its peak of ripeness and processed with accuracy. By the way, it helps to have a good relationship with the tomato packer. He understands your needs and will always pack a consistent product.

THE APPLICATIONS

CLIMATE SOIL

Makes a Difference

The most common tomato variety for processing is the pear-shape or sometimes called plum. This variety naturally contains higher solids and is more Ă DYRUIXO 7KH OHYHO RI VROLGV DQG DFLGLW\ varies from each growing region. Californiaâ&#x20AC;&#x2122;s San Joaquin Valley is a vast tomato growing region. This valley is part of the enormous Central Valley which produces the majority of more than 12% of the United Statesâ&#x20AC;&#x2122; agricultural production.

This Valley is known for its long and dry growing season. This climate allows the fruit to naturally create very high solids (sugars) and in turn gives opportunity to tomato producers to pack a variety of high quality products.

Italy is a very large producer of tomatoes. Their ever so popular Whole Peeled Plum Tomatoes packed in Juice with Basil Leaf is widely used in restaurant and pizzeria kitchens in many parts of the world. This tomato is known for its XQLTXH Ă DYRU WKDW LV YHU\ YHUVDWLOH DV it is the base for many dishes. As with

Italian Tomatoes are great when making marinara sauce, especially when used ZLWK Ă&#x20AC;VK DQG VKHOO Ă&#x20AC;VK 7KH DFLGLW\ RI these tomatoes marries well with shell Ă&#x20AC;VK 5HPHPEHU WKH FRRNLQJ WLPH LV minimal with these tomatoes because of their lack of solids. They can be used with other tomato/pasta applications but if you want more sweetness, then you may need to incorporate some high sugar veggies such as carrots and onions. If youâ&#x20AC;&#x2122;re making a sweeter sauce or a sauce used with meats then my suggestion is to use a California Tomato which has more solids and can endure longer cooking time.

To achieve a simple and delicious pizza, simply hand crush Italian or California Whole Tomatoes and then add the right seasoning of fresh garlic, oregano, black pepper and fresh basil leaves. Then top off with a good Pecorino Romano and a little fresh mozzarella.

A more common pizza sauce recipe using Italian Tomatoes is to grind them through a food mill and then adding them to California Pizza Sauce and/or California All Purpose Ground Tomatoes. This blending makes for a Ă DYRUIXO SL]]D VDXFH 7KH LGHD KHUH LV WR make a pizza sauce with the sweetness of the California fruit and the unique Ă DYRU DQG DFLGLW\ RI WKH ,WDOLDQ WRPDWRHV There is no rule of thumb to this. The idea here is to take what Mother Nature produces, understand the differences and use the right tomatoes for the right application.

â&#x20AC;&#x153;With over 55 years of tomato procurement, I would like to share some tomato information that could help with your menu preparations.â&#x20AC;?

Because Italy and California are the most popular Tomato growing regions, I will explain by comparing the two. Tomatoes from Italy and California are unique in their own way: â&#x20AC;˘ Italian Tomatoes contain fewer solids than California, thus they contain less sugar which means less structure and minimal cook time (Important factoids: Tomatoes are made up of pulp, seeds, skin and solids. Solids are a natural component of the tomato that determines its structure and how it could be used. These Solids are made up of three components-Sugar, Acids and Salt, - sugar being the major component. â&#x20AC;˘ Italian Tomatoes contain more natural acidity than California Tomatoes which pairs well with certain foods. The higher acidity will, as with PRVW IRRGV OHDYH D ORQJHU Ă&#x20AC;QLVK RQ your palate. â&#x20AC;˘ Due to the rich soil and ideal climate in Italy, the PH of Italian Tomatoes is usually within a normal range, therefore there is minimal or no need for citric DFLG ZKLFK FDQ PDVN WKH QDWXUDO Ă DYRU of the tomato. However, the California soil is more alkaline, therefore acid levels in fruit can be lower than in Italy.

When acid levels are below range, PH levels tend to run high.

This could lead to potential spoilage; therefore some California producers wonâ&#x20AC;&#x2122;t take that risk and add citric acid to their product. In addition, the California soil and climate will drive sugar levels higher in fruit than in Italy. Because they are sweeter, the California Tomato is considered by chefs to be very versatile for creating many dishes. â&#x20AC;˘ As you can see, Solids (sugar), Acid and PH are the most important points to know about this fruit. Both Italy and California do produce unique quality Tomatoes. Due to the fact that they have their own natural characteristics, their kitchen applications can be used accordingly.

Tomatoes The choice is yours

Whole Tomatoes

Italian Tomatoes Peeled Heavy Juice with Basil Piancone......243310

Italian Pear Tomato in Heavy Puree Assoluti.....238583

California Pear Tomato Whole Peeled in Juice with Basil Piancone.....232026

Sauces

Extra Heavy Tomato Sauce with Basil Roma..... 233006

Traditional Marinara Sauce Roma..... 240392

Pizza Sauce Super Heavy with Basil Assoluti.....231754

Pasta Sauce with Olive Oil & Spices Roma.....237768

Diced and Cut

Petite Diced in Juice Assoluti.....78741

Diced Tomato in Juice Assoluti.....244196

Tomato Strips (Pomodorina Quattro Tagliatelle) Pear Tomato Cuts in Puree Piancone.....233038 Roma.....240394

Ground Ground Unpeeled Tomato in Puree Assoluti.....78777

Tomato Puree Extra Heavy Duty Roma.....78769

All in One Ground Tomato Luigi..... 234437

Program Details:

Foodservice Customers: Purchase at least 5 cases of Roast Half Duck or Boneless Duck Breast, or a combination of the two, between July 1 and September 30, 2013. We’ll send you rebates of $5.00 per case of Roast Half Duck or $10.00 per case of Boneless Duck Breast! Maximum rebate paid is for 50 cases (any combination of product).

5

10

Rebate $ P ER CASE $ Roast Half Duck

Rebate P ER CASE

Boneless Duck Breast

Qualifying Products: Boneless Duck Breast

Roast Half Duck

• Fresh or frozen • Flavor marinated • Airline style

• Roast Half Duck • Roast Half Duck w/Orange Sauce • Rotisserie Half Duck

Restaurant Name: Contact Name: Address: City, ST, Zip: Phone: Email: Please complete entire form neatly. Rebates must be postmarked

by October 18, 2013, and returned with distributor invoices to: Duck the Heat Rebate 2013 PO Box 552 Traverse City, MI 49685

For more information, contact Maple Leaf Farms at 800-348-2812, ext. 4188 or 4184.

DFS-SUM-PROMO-13

Terms and Conditions: 1. This offer applies ONLY to Maple Leaf Farms Duck Breast and Roast Half Duck. Downgrade products are not eligible for rebate.

2. This offer is limited to restaurant operators. Contracted chain and bid accounts may not participate. Multi-unit operators must participate as single units.

These operations are considered INELIGIBLE: buying groups, commercial caterers (i.e. airline or inflight catering), cruise lines, distributors, meat markets, retail markets, nonprofit or service organizations.

3. Rebates are for specific locations and will not be processed for agents or other representatives of operators.

4. Incomplete or illegible forms will automatically be disqualified.

5. One rebate per establishment. Duplicate forms will be discarded.

6. Distributor invoices or detailed distributor sales reports must accompany rebate coupons as proof of purchase.

7. Minimum qualifying purchase is 5 cases, maximum qualifying purchase is 50 cases total. Product may be Boneless Duck Breast, Roast Half Duck or a combination of the two. Rebate is $5.00 per case of Roast Half Duck and $10.00 per case of Boneless Duck Breast.

8. Invoices must be dated July 1 – September 30, 2013, to qualify. Requests must be postmarked by October 18, 2013.

Please allow 6-8 weeks for check delivery.

All rebate checks will be sent directly to the operator.

9. Offer not redeemable in conjunction with any other offer.

10. Photocopies of this form are allowed.

LET YOUR Trans Fat Free Mango Puree 68872.....2/2.2 lb

Passion Fruit Puree 68881.....2/2.2 lb

Peach Puree

+

238598.....2/2.2 lb

Raspberry Puree 68865.....2/2.2 lb

Mango Coconut Parfait 2 cup Heavy Cream 1 cup Mango puree 1 cup Coconut Puree 2 oz Blueberries 2 oz Sliced Strawberries Pinch of Toasted Coconut 2 Iso Creamer Dispensers 2 No2 Cartridges

=

Place 1 c of heavy cream in each dispenser. Pour the mango in one and coconut in the other screw on tops and charge with 1 cartridge in each. Shake and chill for 15 min. Test mousse until wanted consistency is reached. Layer mason jar with blueberries, mango mousse, strawberries, coconut mousse, top with toasted coconut wedge of lime and mint. Can be interchanged with any type of fruits and or purees.

Summer Fruit Treat 0L[ WKH MXLFH IURP WKH GHVLUHG Ă DYRUHG 3XUHH ZDWHU DQG VXJDU LQ D QRQ UHDFWLYH VDXFH SRW RYHU D PHGLXP KLJK Ă DPH IRU PLQXWHV RU XQWLO VXJDU KDV EHHQ GLVVROYHG WR HQKDQFH Ă DYRU WKH juice of one lime and a pinch of salt can be added). Cool down in an ice bath. Once cold, mix in puree and freeze in a ice cream/ VRUEHW PDFKLQH DFFRUGLQJ WR WKH PDQXIDFWXUHU¡V VSHFLĂ&#x20AC;FDWLRQV *DUQLVK DV QHFHVVDU\ WR EULQJ RXW D PRUH XQLTXH Ă DYRU

+

4 oz Raspberry Juice 4 oz Mango Juice R] :KLWH 3HDFK RU RWKHU Ă DYRUV RI \RXU FKRLFH

2 oz water 1/8 sugar R] WKDZHG 3XUHH RI GHVLUHG Ă DYRU

=

IMAGINATION GO WILD!

+ = Mango Basil Punch 3 oz Rum 5 basil leaves 1 oz simple syrup 4 oz Mango puree 2 oz coconut mousse 1/8 t Espelette Pepper 1/8 t sea salt 1/8 t sugar in the raw Slice of mango Muddle rum, syrup, puree, and basil leaves. Once muddled shake on ice. Mix Espelette, sea salt, and sugar on a plate. Wet edge of glass and rim the glass into espelette mixture. Add ice and pour mango/rum mixture over it. Top with coconut mousse. Garnish with mango slice and basil leaf.

Mango Strawberry Mojito 8 mint leaves 2 0z white rum 3 T Mango Puree 1 Strawberry sliced 3 ¼ pc of lime 1 ½ oz Simple Syrup 5 oz lemon lime Club Soda Put mint puree strawberries and limes into a glass and muddle together. Add rum simple syrup ice and shake.

Pour into fresh glass and add club soda. Garnish with strawberry.

Strawberry Fizz 2 oz Strawberry Puree 4 oz Chapagne, Prosecco, Cava 1 oz Simple Syrup ½ strawberry Mix puree syrup and 1 oz of champagne on ice and shake till cold. Place in martini glass place a half of strawberry on the rim and top off with remaining champagne.

For more product information contact: RAHELEH KHALEGHI White Toque, Sales R.Khaleghi@whitetoque.com Ph: 201-863-2885 x228 Cell: 551-358-1406

Recipes by Emmitt McDonough

Classic Dijon Mustard - Portion Control ..........................................26468........200/.25 oz Classic Dijon Mustard Room Service ..............................................27634 ........72/1.4 oz Classic Dijon Mustard ....................................................................37534 ........12/8 oz Classic Dijon Mustard - Squeeze Bottle ..........................................26135 ........12/10 oz Classic Dijon Mustard ....................................................................26484........6/24 oz Classic Dijon Mustard ....................................................................26604........6/48 oz Classic Dijon Mustard ...................................................................29855........2/1 gal

So ManyWays To Enjoy

Turkey BREAKFAST Fully Cooked Turkey Bacon Butterball.....306311.....1/300 each Turkey Breast Sausage Links - frozen, raw Carolina Turkey.....360803.....1/10 lb Turkey Sausage Patties, raw Butterball.....325211.....128/1.5 oz GROUND TURKEY Ground Dark Coarse Turkey, raw Butterball.....285889.....2/10 lb Savory Turkey Burger - frozen, raw Butterball.....338123.....40/4 oz TURKEY - DELI Fully Cooked Turkey Bologna Butterball.....306294.....2/10.25 lb Fully Cooked Classic Deli Pastrami Carolina Turkey.....967298.....4/3.75 lb Fully Cooked Oven Roasted Turkey Breast, sliced Butterball.....345103.....12/1 lb Fully Cooked Turkey Salami - frozen Butterball.....271228.....2/8 lb avg TURKEY - RAW French Cut Turkey Breast - frozen, raw Carolina Turkey.....896744.....4/7 lb Turkey Breast, bone In, frozen, raw Carolina Turkey.....876597.....2/18-20 lb Turkey Breast, ready to cook, skin on, frozen, raw Carolina Turkey.....978369.....2/10 lb Turkey Breast, bone In, frozen, raw Carolina Turkey.....876597.....2/18-20 lb Roast Turkey Breast, skin-on, raw Butterball.....60566.....2/12 lb Whole Turkey 12-14 lb, frozen, raw Butterball.....985352.....4/12-14 lb Grade A Whole Turkey TFF, frozen, raw Carolina Turkey.....957370.....2/20-22 lb TURKEY - FULLY COOKED Fully Cooked “JUST PERFECT” Roasted Gold Turkey Breast, TFF, all natural Just Perfect.....272460.....2/9 lb Fully Cooked Turkey Breast w- reduced sodium Butterball.....373123.....2/10 lb avg

Turkey Burger

Turkey Sausage

Turkey Bacon

Just Perfect All Natural

Roasted Turkey Breast

$ave with these Great

eals & ebates D R SAVE

1.50

$ Good Through November 30, 2013

PER CASE (After Rebate)

Good Through November 30, 2013

For more info and printable rebates please visit: performancefoodservice.com/en/AFI

and click on:

“Featured Manufacturers & Rebates”

or scan:

SAVE UP TO

8

$

PER CASE on GOLD MEDAL® MIXES (After Rebate)

Receive $20 OFF your first case!

Plus get $10 off each of your next 10 FRANK’S® RedHot® Seasoning cases.1

Good Through December 31, 2013

Good Through November 30, 2013

THE BEST GARLIC BREAD Prep Time 5 minutes

Cook Time 15 minutes

'LIĂ&#x20AC;FXOW\ Easy

INGREDIENTS 1 loaf of Italian bread 1/2 cup Tulkoffâ&#x20AC;&#x2122;s Garlic Butter Spread 1/4 cup freshly grated Parmesan cheese DIRECTIONS Preheat the oven to 350 degrees. Cut the bread in half lengthwise. Spread the garlic spread over the two bread halves. Place on a baking sheet and bake in the oven for 10 minutes.

Carefully remove from the oven and set the oven to broil. Sprinkle with Parmesan cheese. When the broiler is ready, broil on high heat from 2 to 3 minutes, or until the edges of the bread begin to toast and the cheese and garlic spread begins to bubble. Watch carefully. Then remove from the oven and allow to cool a few minutes before slicing.To serve, slice into 1-inch thick slices.

Serves: 12 Garlic Butter Spread ...................Tulkoff ....... 290466 .... 2/2 lb Chopped Garlic in Water..............Seaside ..... 927550 .... 6/32 oz Chopped Garlic in Oil ..................Seaside ..... 276024 .... 6/32 oz Prepared White Horseradish........Seaside ..... 927549 .... 6/32 oz Prepared Extra Hot Horseradish...Tulkoff ....... 391654 .... 2/32 oz Prepared Horseradish Sauce .......Seaside ..... 380745 .... 1/1 gal Prepared Horseradish Sauce .......Seaside ..... 379829 .... 4/1 gal

ALL BEEF HOT DOGS

376141....11/1, natural casing.................................... 6/5 lb 363015 ...10/1 skinless .............................................. 2/5 lb 363014 ...8/1 skinless ................................................ 6/5 lb 272204 ...8/1 skinless ................................................ 2/5 lb 363023 ...6/1 skinless, natural casing ........................ 6/5 lb 363013 ...4/1 skinless ................................................ 2/5 lb

ALL BEEF SLIDER HOT DOGS 242499 ...24/1, 3-4”, natural casing........................... 2/5 lb

All BEEF FOOTLONG HOT DOGS 925639 ...12”, natural casing ...................................... 6/5 lb

CONDIMENTS 959562 ...Onions in Sauce........................................... 6/#10 908229 ...Onions in Sauce........................................... 24/15 oz 946924 ...Sauerkraut (shelf stable) ............................. 12/2 lb

Chef-Ready Cuts Our Fruit. Your Signature. â&#x201E;˘

r F u l i a t e R % 100 I N D I V I D U A L LY Q U I C K F R O Z E N Also Try! Sweet Dark Cherries, IQF pitted 910895.....2/5 lb

Whole Mixed Berries, IQF Strawberries, red raspberries, blackberries and blueberries 871598.....2/5 lb

Sliced Strawberries, IQF

Blueberries, IQF

299337.....2/5 lb

871603.....2/5 lb

Mango Cubes, IQF 241832.....2/5 lb

For samples and more information contact SANDY CHAPMAN of Infusion Sales Group @ 973.714.1443 or schapman@infusionsg.com

Breaded Provolone Cheese Sticks 279987.....4/3 lb

Battered Mozzarella Cheese Sticks

Breaded Zucchini Sticks

Battered Whole Mushrooms

Battered Mozzarella Cheese Sticks 3” .......................... 330521 ........ 4/3 lb Breaded Provolone Cheese Sticks 4” deep fry only ....... 279987 ........ 4/3 lb Battered Whole Mushrooms ......................................... 330527 ........ 4/3 lb Battered Corn Nuggets ................................................. 330533 ........ 6/2 lb Cheddar Cheese Popper Appetizer, stuffed, frozen........ 330529 ........ 4/3 lb Breaded Zucchini Sticks .............................................. 330524 ........ 4/3 lb

Director of Sales, Strategic Accounts

Sam Roselli Performance Foodservice - AFI 908-436-9952 sroselli@pfgc.com

Planning Plate the

The art of managing portion size for greater profit

I

ncreasing or maintaining SURÃ&#x20AC;WV LV D FKDOOHQJH HYHU\ GD\ IRU RSHUDWRUV LQ RXU LQGXVWU\ 7KHUH DUH PDQ\ IDFWRUV EH\RQG RXU FRQWURO WKDW DIIHFW IRRG FRVWV OLNH ZHDWKHU FRQGLWLRQV DQG IXHO SULFHV +RZ \RX FRPEDW WKHVH IDFWRUV FDQ PDNH D ELJ GLIIHUHQFH LQ \RXU SHU SODWH SURÃ&#x20AC;WV $OO DURXQG WKHUH DUH H[DPSOHV RI ZKDW PDQXIDFWXUHUV KDYH GRQH WR PDLQWDLQ SURÃ&#x20AC;WV ZKHQ WKH\ IDFH WKHVH VLWXDWLRQV they shrink their portion size. <RX GRQ·W KDYH WR EH ROG WR UHPHPEHU ZKHQ DOO UHWDLO FRIIHH ZDV VROG LQ OE SDFNDJHV 7RGD\ \RX VHH DQ\WKLQJ DQG HYHU\WKLQJ in 8 oz, 11.5 oz, and 13 oz. sizes.

(YHQ WKH MXLFH FRPSDQLHV KDYH EHFRPH DZDUH RI WKLV DQG KDYH VKUXQN WKH VWDQGDUG R] WR R] -XVW LQ FDVH FRQVXPHUV QRWLFHG LW FOHYHUO\ VWDWHV RQ WKH SDFNDJLQJ ´1HZ (DVLHU WR +DQGOH 'HVLJQ µ 7KH SULFHV GLG QRW FKDQJH EXW WKH SRUWLRQ VL]H GHFUHDVHG 7KH &RQVXPHU QRWLFHG WRR

In todayâ&#x20AC;&#x2122;s climate of heavily advertised Dollar Menus, you need VWUDWHJLHV WR Ã&#x20AC;JKW IRU HYHU\ SURÃ&#x20AC;W GROODU you can get.

,Q )RRG 6HUYLFH \RX FDQ·W MXVW VWDUW VHQGLQJ ´FKHDWHU SDFNµ SODWHV RXW 7KH YDVW PDMRULW\ RI \RXU FXVWRPHUV GRQ·W NQRZ \RXU EXVLQHVV ZHOO HQRXJK WR GLVFXVV SODWH SURÃ&#x20AC;WV EXW WKH\ GR NQRZ ZKHQ WKH\ DUH SD\LQJ WKH VDPH DQG UHFHLYLQJ OHVV 7KDW LV FDOOHG ´3HUFHSWLRQ RI 9DOXHµ DQG LW LV D NH\ HOHPHQW LQ VDWLVI\LQJ WKH GLQLQJ QHHGV RI \RXU FXVWRPHUV There are ways of decreasing the portion size of the portion you place on a plate if you just make sure that the plate is full when it is presented to the customer. 7KH ZD\V WR DFKLHYH WKDW DUH RQO\ OLPLWHG E\ \RXU LPDJLQDWLRQ DQG WKDW RI \RXU VWDII 6R OHW·V MXVW VD\ WKDW \RX VHOO DQ R] %HHI 7HQGHUORLQ )LOHW ZLWK 5RVHPDU\ 5RDVWHG )LQJHUOLQJ 3RWDWRHV DQG *ULOOHG $VSDUDJXV :K\ FDQ·W \RX RIIHU D R] %HHI 7HQGHUORLQ )LOHW ZLWK 5RVHPDU\ 5RDVWHG )LQJHUOLQJ 3RWDWRHV *ULOOHG $VSDUDJXV DQG 7RDVWHG 2U]R ZLWK 5RDVWHG =XFFKLQL DQG :DOQXWV"

<RX KDYH GHFUHDVHG WKH SURWHLQ HOHPHQW RI WKH GLVK E\ EXW \RX KDYH DOVR VDWLVÀHG \RXU FXVWRPHUV QHHG IRU YDOXH E\ DGGLQJ D IHZ RXQFHV RI LQH[SHQVLYH RU]R 7KHUH DUH RWKHU WKLQJV \RX FRXOG GR RQ WKH VDPH SODWH WR PDNH WKDW SODWH ORRN HYHQ PRUH DSSHDOLQJ OLNH HOHYDWLQJ WKH ÀOHW E\ SODFLQJ LW RQ D *ULOOHG &URXWRQ RI VOLFHG EUHDG (OHYDWH WKH ÀOHW LQ WKH FHQWHU RI WKH SODWH DQG EXLOG WKH VWDUFK DQG YHJHWDEOH FRPSRQHQWV DURXQG LW 7KH FRQFHSW LV TXLWH VLPSOH RIIHU PRUH VWDUFKHV DQG YHJHWDEOHV RU IUXLW WR LQFUHDVH WKH VL]H RI WKH SODWHG SRUWLRQ RQ WKH SODWH ZKLOH GHFUHDVLQJ WKH SRUWLRQ RI WKH SURWHLQ RQ WKH SODWH <RX FRXOG WDNH DQ R] &KLFNHQ %UHDVW DQG FKDQJH WKDW WR R] PDULQDWH DQG JULOO LW VOLFH LW DQG VHUYH LW RYHU D SLHFH RI JULOOHG ÁDWEUHDG ZLWK D 5RDVWHG 9HJHWDEOH 5LFH 3LODI *UHHQ %HDQV 0XVKURRPV DQG *ULOOHG 3LQHDSSOH

6RPH RI WKHVH DGGLWLRQDO RIIHULQJV RI WKH VWDUFK DQG YHJHWDEOH YDULHW\ FDQ EH PDGH DKHDG RI WLPH DQG SODFHG LQ VPDOO UDPHNLQV ZKLFK FDQ WKHQ EH UHKHDWHG WR RUGHU RU EDWFK FRRNHG OLNH \RX GR ZLWK D EDNHG SRWDWR $ IHZ H[DPSOHV RI ZKDW \RX FRXOG SXW LQ D UDPHNLQ DUH $X *UDWLQ 3RWDWRHV RU $VLDJR &UHDPHG 6SLQDFK :KDW DERXW VWXIÀQJ ]XFFKLQL RU WRPDWRHV" /LNH , ZDV VD\LQJ WKLV FRQFHSW LV RQO\ OLPLWHG E\ \RXU LPDJLQDWLRQ <RX FDQ VWDUW E\ PHQXLQJ SODWHV OLNH WKLV DV D %ODFNERDUG 6SHFLDO WR VHH KRZ ZHOO \RXU FXVWRPHUV UHFHLYH it. If you decrease a protein by 3 oz and increase a VWDUFK YHJHWDEOH RU IUXLW E\ R] WR ÀOO RXW WKH SODWH \RXU JURVV SURÀW ZLOO LQFUHDVH RQ WKH SODWH DQG \RXU FXVWRPHUV ZLOO EH WRR EXV\ HQMR\LQJ WKHPVHOYHV WR XQGHUVWDQG RU UHDOL]H ZK\ \RX GLG WKLV In today’s climate of heavily advertised Dollar Menus, you need strategies WR ÀJKW IRU HYHU\ SURÀW GROODU \RX FDQ JHW

If you decrease a protein by 3 oz and increase a starch, vegetable or fruit by R] WR ÀOO RXW WKH SODWH \RXU JURVV SURÀW ZLOO increase on each plate.

Hors Dâ&#x20AC;&#x2122;oeuvres from Pulled Pork with BBQ on Corn Soy Ginger Beef Kabob with Vegetables . |' 0"-! % ) '( ())"' on a Skewer 362242...4/25 ct

Ratatouille Turnover TFF 362241...4/25 ct

362240....4/25 ct

Spanakopita TFF 256284......10/10 ct

Chicken Cornucopia Quesadillas TFF 256341......4/25 ct

Chicken Satay unseasoned

Vegetable Egg Roll Appetizer TFF

256277.....4/25 ct

Brie with Almonds & Raspberries in Filo

256285.....4/25 ct

Spicy Beef Empanadas Appetizer TFF

277188.....4/25 ct

$ PLQL SDVWU\ Ă&#x20AC;OOHG ZLWK VHDVRQHG JURXQG EHHI Ă&#x20AC;QHO\ FKRSSHG SHSSHUV DQG RQLRQV VHDVRQHG ZLWK DXWKHQWLF 0H[LFDQ VSLFHV

Gourmet Clams Casino TFF 7KHVH FODPV FDVLQR DUH PDGH ZLWK IUHVK 86 FODPV SHSSHUV RQLRQV EUHDG FUXPEV DQG VPRNHG EDFRQ Ă DYRU

328696.....1/56 ct

328693.....4/25 ct

Asparagus Wrapped in Filo with Asiago Cheese 277185....4/25 ct

Franks in a Blanket 256286.....10/10 ct

Mini Quiche Variety TFF

(DFK FRXQW DVVRUWPHQW FRQWDLQV SLHFHV RI HDFK 4XLFKH /RUUDLQH 6SLQDFK 4XLFKH 0RQWHUH\ -DFN &KHHVH 4XLFKH *DUGHQ 9HJHWDEOH 4XLFKH

256345.....4/25 ct

Sales Development Manager

Audrey Nash Performance Foodservice - AFI

Up-Sell these side dishes for extra sales and added profit. Remember higher check average usually equates to higher tips. â&#x20AC;˘Higher Tips = Happy Staff â&#x20AC;˘Happy Staff = Happy Customers â&#x20AC;˘Happy Customers = Repeat Business!

WIN WIN WIN

Food Trends have been leaning toward healthy choices over the past few decades. EntrĂŠe sized salads; healthy side dish options like VWHDPHG YHJHWDEOHV RU ULFH DQG PRUH OHDQ SURWHLQ RSWLRQV OLNH Ă&#x20AC;VK chicken or pork have populated our menus and proven successful.

(YHQ ZLWK DOO RI WKH LQWHUHVW LQ KHDOWK\ RSWLRQV SHRSOH VWLOO ORYH WKH â&#x20AC;&#x153;old standardsâ&#x20AC;?.

Comfort foods like macaroni and cheese and mashed potatoes have made a come-back but with a new twist. You can add signature Ă DYRU WR \RXU PDF FKHHVH RU SRWDWR EXW EH VXUH WR PDNH WKH PHQX description energetic and nostalgic.

Lobster Mac & Cheese is a popular item as both an entrĂŠe and a side dish. You might also take a different specialty from your menu and add it to either macaroni and cheese or mashed potatoes. I recently ordered a side dish of Smoked Short Rib Mac and it was DPD]LQJ 6HOHFW DQ\ RI \RXU SRSXODU PHQX LWHPV HVSHFLDOO\ WKRVH ZKHUH \RX KDYH SRUWLRQV RI SURWHLQ WKDW FDQQRW EH VROG LQ DQ HQWUpH like ends or scraps from the slicer. Take those potential losses and XWLOL]H WKHP LQ SURĂ&#x20AC;WDEOH PHQX LWHPV <RX FDQ XVH EDFRQ VKRUW ULE EDUEHFXH SRUN MHUN FKLFNHQ SDVWUDPL SULPH ULE RU EHHI EULVNHW WR create an exciting new dish.

3XUYH\RUV RI *RXUPHW &KHHVHV IURP $OO 2YHU WKH :RUOG

%OXH 'DQLVK &KHHVH ZKHHO *UHHQ ,VOH OE DYJ &KHGGHU &KHHVH ZLWK 3RUWHU &DKLOO·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

Gourmet Needs?

Get Gourmet Specialty Products

Delivered To Your Door Fast.

See your AFI Sales Rep for details

Stonyfield Organic Oikos is now Stonyfield Greek! Delicious, organic Greek yogurt no matter what you call it. Incredibly thick and rich, Stonyfield Greek has twice the protein of regular yogurt and less lactose.

Greek Yogurt Plain fat free, organic, TFF 850344.......12/5.3 oz

Greek Yogurt Plain fat free, organic, TFF 850344.......12/5.3 oz

Also Available

Greek Yogurt Honey, fat free, organic, TFF ....................317886 .............24/4 oz Greek Yogurt Plain, fat free, organic, TFF ......................338776 .............6/32 oz Greek Yogurt Vanilla, fat free, organic, TFF ...................850336.............12/5.3 oz Greek Yogurt with Honey, fat free, organic, TFF............231261 .............12/5.3 oz Yogurt Plain, low fat, organic, TFF...................................979595 .............6/32 oz Yogurt Vanilla, low fat, organic, TFF ................................950237 .............12/6 oz Yogurt Vanilla, low fat, organic, TFF ................................979596 .............6/32 oz Yogurt Variety Pack, low fat, strawberry, blueberry, organic, TFF .....................................................971271 .............12/6 oz Yogurt Variety Pack, no fat, strawberry, blueberry, vanilla ...............................................................971268 .............12/6 oz Smoothie Yogurt Variety - 6 of each: strawberry peach, raspberry and wild berry, organic, TFF ..............971307 .............12/10 oz Smoothie Yogurt Variety - 12 of each: strawberry wild berry, low fat, organic,TFF ........................................897868 .............24/6 oz

For more information please contact KeyImpact Sales & Systems, Inc. at (201)368-1400 John Depoto-jdepoto@kisales.com, Dawn Fallon-dfallon@kisales.com Elizabeth Esteves-eesteves@kisales.com or Tracey Farinaro-tfarinaro@kisales.com

Te m p t m o r e . S e l l m o r e .

All DESSERTS SHOWN TRANS FAT-FREE

Please more

FOUR HIGH CARROT CAKE - 10” 4 layers high with raisins, walnuts and pineapple 973043.....2/14 slices SELECT VARIETY CAKE PACK - 10” Carrot, Banana Chocolate Chip Cake, Chocolate Raspbery Crisp Cake and Black Forest Cake 75797.....4/14 pre-scored sliced cakes

MR GERMAN’S CHOCOLATE CAKE - 10” 317384.....2/14 slices

PRICE MATTERS LITTLE.

75%

75% of consumers say that the price of desserts GRHV QRW LQÁXHQFH WKHLU GHFLVLRQ ZKHWKHU RU QRW to order dessert.

CHOCOLATE THUNDER CAKE - 9” 317891.....2/14 pre-scored slices

SALTED CARAMEL VANILLA CRUNCH CAKE - 9” 319186.....2/14 slices

NEW YORK CHEESECAKE - 10” 996812.....4/16 slices 996764.....4/20 slices

MOLTEN CHOCOLATE CAKE - INDIVIDUAL 904559.....4/9 each - 1.2 oz

Born in a Steakhouse

and lives on through bold taste and the freshest ingredients.

Buttermilk Ranch Dressing TFF .....................................35399...........4/1 gal Chunky Blue Cheese Dressing ......................................34977 ...........4/1 gal Classic Honey Mustard Dressing ..................................3408 .............4/1 gal Creamy Caesar Dressing ..............................................27243 ...........4/1 gal Creamy Italian Dressing TFF, gluten free .......................73045...........4/1 gal Extra Heavy Duty Mayonnaise, gluten free .....................898 ...............4/1 gal Golden Italian Dressing TFF, gluten free ........................27317 ...........4/1 gal Honey Mustard Dressing ..............................................30851 ...........4/1 gal Ranch Dressing ........................................................3048 .............4/1 gal Tableside Caesar Dressing ...........................................30296...........4/1 gal Balsamic Vinegar Dressing TFF, gluten free ...................983022.........60/1.5 oz Blue Cheese Dressing - pouch ......................................81988 ...........60/1.5 oz Caesar Dressing - pouch - TFF, Gluten Free ...................61969 ...........60/1.5 oz French Country Dressing, fat free, TFF, gluten free .........26247 ...........60/1.5 oz Golden Italian Dressing - Fat Free - TFF ........................81998 ...........60/1.5 oz Honey Dijon Dressing - Fat Free - TFF ............................27604 ...........60/1.5 oz Raspberry Vinaigrette Fat Free TFF................................32936...........60/1.5 oz Buttermilk Ranch Dressing - pouch...............................81989 ...........60/1.5 oz 1000 Island Deluxe Dressing - pouch ...........................29941 ...........60/2 oz Buttermilk Ranch Dressing TFF .....................................29949 ...........60/2 oz Chunky Blue Cheese Dressing ......................................995286.........60/2 oz Country French Dressing with Honey .............................27595 ...........60/2 oz Lite Italian Dressing TFF ...............................................27603 ...........60/2 oz

*Special Order

Clear Plastic Square Containers 6” 2c 368627.....6/50 ct Clear Plastic Square Containers 6” 3c 368640.....6/50 ct Clear Plastic Square Lids 6” 368663.....6/50 ct

FUNNEL CAKE FRIES 3/8” X 4” 31103.....1/600 ct

Top with powdered sugar and serve with chocolate or caramel sauce 347462.... Funnel Cake Factory .................. Funnel Cake, 5” TFF ............................................... 1/48 ct 859832.... Funnel Cake Factory .................. Funnel Cake Mix ...................................................... 6/5 lb 905798.... Holly Ridge ................................. Old Fashioned S’Mores, Bakeable .......................... 96/1.80 oz 3261........ Holly Ridge ................................. Bubbly Crust Apple Pies, Fryable ............................ 90/3 oz 976897.... Luigis Real Italian Ice.................. Intermezzo Cherry Italian Ice ................................... 72/4 oz 864628.... Luigis Real Italian Ice.................. Cherry Italian Ice, cup, no sugar added ................... 48/4 oz 47319...... Luigis Real Italian Ice.................. Cherry Italian Ice in tube .......................................... 24/4 oz 969002.... Luigis Real Italian Ice.................. Lemon Italian Ice...................................................... 72/4 oz 864629.... Luigis Real Italian Ice.................. Lemon Italian Ice, cup, no sugar added ................... 48/4 oz 47324...... Luigis Real Italian Ice.................. Lemon Italian Ice in tube .......................................... 24/4 oz 378104.... Luigis Real Italian Ice.................. Orange Italian Ice Cups ........................................... 72/4 oz 57964...... Superpretzel ............................... Pretzel Bites ............................................................. 1/8 lb 29852...... Superpretzel ............................... Big Cheese Filled Pretzel......................................... 1/50 ct 883039.... Superpretzel ............................... Cinnamon Bun Pretzel Stick, individually wrapped .. 60/2.1 oz 66411 ...... Superpretzel ............................... Soft Baked Pretzels TFF .......................................... 200/1 oz 900142.... Superpretzel ............................... King Size Soft Baked Pretzel TFF ........................... 50/5 oz 260741.... Superpretzel ............................... Philly Style Soft Baked Pretzels TFF ....................... 50/4.5 oz 41325...... Superpretzel ............................... Pre-Baked Soft Pretzel ............................................ 100/2.5 oz 41329...... J&J Snack ................................... Regular Churro with cinnamon sugar TFF ............... 100/10 in 985826.... J&J Snack ................................... Jumbo Jungle Vanilla Crackers................................ 200/1 oz 966895.... J&J Snack ................................... Soft Braid Pretzels TFF............................................ 50/7 oz 950420.... J&J Snack ................................... Mister Twister Soft Pretzel ....................................... 100/3.5 oz 868978.... J&J Snack ................................... Bavarian Soft Pretzel Sticks..................................... 72/2.4 oz 879777.... J&J Snack ................................... Whole Wheat Pretzel TFF........................................ 100/2.2 oz 33538...... J&J Snack ................................... Giant Pretzel Roll, sliced .......................................... 80/4 oz 344369.... Kim & Scotts Gourmet Pretzels .. Traditional Bavarian Pretzels ................................... 200/.8 oz 351188 .... Tio Pepes .................................... Mini Double twisted Churro 3”.................................. 1/100 ct 45966...... Tio Pepes .................................... King Size Plain Churro 16” TFF ............................... 1/100 ct

all natural

popcorn chips

Enjoy, and Munch Better.

â&#x201E;˘

Who needs potato chips when you can have chipâ&#x20AC;&#x2122;ins?

2EVHVVHG ZLWK Ă DYRU REVHVVHG ZLWK FUXQFK REVHVVHG ZLWK QDWXUDO LQJUHGLHQWV

White Cheddar Popcorn Chipins 292255.....48/1 oz

Sea Salt Chipins 292254......48/1 oz

Fresh AFI# DESCRIPTION Pack/Size 332676........................Pork Chops, center cut, 2 bone, fresh .....................................................................................................10/20 oz 347428........................Pork Chops, center cut, bone in, fresh ......................................................................................................20/7 oz 296026........................Pork Chops, center cut, bone in, fresh ......................................................................................................20/8 oz 296025........................Pork Chops, center cut, bone in, fresh ....................................................................................................10/16 oz 296267........................Frenched Pork Chops, center cut, fresh ....................................................................................................27/6 oz 299110........................Frenched Pork Chops, center cut, fresh ....................................................................................................20/7 oz 296024........................Frenched Pork Chops, center cut, fresh ....................................................................................................20/8 oz 296007........................Frenched Pork Chops, center cut, fresh ..................................................................................................16/10 oz 296006........................Frenched Pork Chops, center cut, fresh ..................................................................................................14/12 oz 296005........................Frenched Pork Chops, center cut, fresh ..................................................................................................12/14 oz 334729........................Frenched Pork Chops, center cut, fresh ..................................................................................................10/16 oz 296795........................Pork Chops, end to end, bone in, fresh .....................................................................................................27/6 oz 296796........................Pork Chops, end to end, bone in, fresh .....................................................................................................20/8 oz 348700........................Pork Chops, end to end, bone in, fresh ...................................................................................................10/16 oz 305867........................Porterhouse Pork Chops, fresh .................................................................................................................27/6 oz 301894........................Porterhouse Pork Chops, fresh ...............................................................................................................16/10 oz 296028........................Porterhouse Pork Chops, fresh ...............................................................................................................14/12 oz 312279........................Porterhouse Pork Chops, fresh ...............................................................................................................12/14 oz 296029........................Porterhouse Pork Chops, fresh ...............................................................................................................10/16 oz 296027........................Pork Loin, center cut, 8 bone, chain off, fresh .......................................................................................4/9 lb avg 358992........................Pork Loin, center cut, bone in, fresh..................................................................................................... 4/15 lb dn 278408........................Pork Lion, center cut, boneless, strap-on, fresh ....................................................................................6/8 lb avg 277699........................Pork Tenderloin, extra tender, fresh .......................................................................................................12/1 each Frozen AFI# DESCRIPTION Pack/Size 276037........................Ultra Trimed Pork Back Ribs, 1.75 lb up, vacuum pack, frozen, .......................................................... 10/1.75 up 314028........................St Louis Pork Ribs, 2.7 lb to 3.5 lb, 1 Rack per vacuum pack, frozen ................................................10/3.4 lb avg

Add Value to Your Menu with Fisher Nuts Va riety | F l avor | Quality | F r e s hn e s s

Chocolate Covered Peanuts 384965 .... 1/24 lb

Roasted Cashews fancy, salted, 240 ct 898257 .... 1/80 oz

Macadamia Nuts 905861 .... 1/80 oz

Roasted Mixed Nuts with Peanuts salted 897774 .... 3/2 lb

Granulated Peanuts 881425 .... 3/2 lb

Roasted Peanuts salted, blanched 228307 .... 1/5 lb

Pecan Halves fancy, medium 893996 .... 1/5 lb

Pecan Pieces fancy, medium 897769 .... 3/2 lb

Pecan Pieces fancy in box, medium 878583 .... 1/30 lb

Pecan Pieces Frosted with Honey in mylar bag, fancy, medium 868343 .... 1/5 lb

Chinese Pine Pignolias 905828 .... 1/5 lb

Walnut Halves & Pieces 897770 .... 3/2 lb

Walnut Pieces Frosted with Honey in mylar bag 878805 .... 3/2 lb

the difference is in the details

Luscious, delicious, juicy chunks of all-natural fruit in every bite!

Heat & Serve Apple Pie 10” 327837.......6/47 oz

• All Pies are Trans Fat Free • Fruit is never cooked until you bake the pies • No liquid Corn Syrup or Sweeteners in Fruit Pies – only real sugar and spices

Colonial Handmade Apple Pie 9” 327869.......4/64 oz

Heat & Serve Cherry Pie 10” 327819.......6/46 oz

Heat & Serve Blueberry Pie 10” 327861.......6/42 oz