Monthly Inspirations
April Edition
CINCO DE MAYO MENU IDEATION
Appetizers/Shares
Elote Style Sweet Corn Nuggets: Entice Sweet Corn Nugget #339246, Roastworks Corn and Peppers #79056, West Creek Whole Egg Mayo #201346, Ascend Lime Juice #510426, Contigo Queso Fresco #804836, Fresh Jalapeno (slices) #954810, Peak Cilantro #855549, Magellan Dark Chili Powder #628151
Queso Fundido: Contigo Queso Blanco Dip #478694, Contigo Chorizo Ground Traditional #577059, Fresh Jalapeno (slices) #954810, Contigo Fire Roasted Salsa (on side) #493485, Peak Green Onions #247091, Mission White Corn Tortilla (cut-fried) #26825
Octopus Ceviche: Octopus Tentacle FC Spanish #573483, Peak Diced Tomato #880565, Peak Red Onion (diced) #907425, Jalapeno Pepper (minced) #954810, Peak Limes (juiced) #259124, Peak Orange (juiced) #259151, Peak Cilantro, Salt, Avocado Ripe (diced) #534512
Chupe De Camarones (Creamy Shrimp Soup): Baywinds Shrimp RPD/TOFF 21-25 #421098, Contigo Queso Blanco Sauce #313165, Contigo Fire Roasted Tomato #493387, Contigo Birria Concentrate #726325, Roastworks Corn and Peppers #79056
Birria Taco Variations
Queso Birria Tacos: West Creek Chuck Pot Roast FC #887132, Contigo Birria Concentrate #726325, West Creek Cheddar Jack Shred #158813, Mission White Corn Tortilla #26825, Peak Onions #907426, Peak Cilantro #855549, Natures Best Sour Cream #199411
Queso Birria Tostada with Cilantro Lime Crema: West Creek Chuck Pot Roast FC #887132, Contigo Birria Concentrate #726325, West Creek Cheddar Jack Shred #158813, Mission White Corn Tortilla #26825, Peak Onions #907426, Peak Cilantro #855549, Natures Best Sour Cream #199411, Peak Lime #259124
Queso Birria Benedict with Chipotle Hollandaise: West Creek Chuck Pot Roast FC #887132, Contigo Birria Concentrate #726325, West Creek Cheddar Jack Shred #158813, Mission White Corn Tortilla #26825, Peak Onions #907426, Peak Cilantro #855549, Natures Best Eggs Grade A LG #517879, Natures Best Butter #157187, Ascend Lemon Juice #512564, Roma Chipotle Pepper Pesto #78672
6/50 CT 8/75 CT 125/2 CT 25/20 CT 25/20 CT 627657 178911 173073 316180 298975 WRLDCENT WRLDCENT WRLDCENT EMI Y EMI Y TACO CLAMSHELL 2C 8X5X3 NACHO TRAY FIBER 3 COMP 32 OZ BURRITO BOWL CLAMSHELL 8 OZ CLR PLAS TUMBLER 10 OZ CLR PLAS TUMBLER FLTD CONTAINERS
Grilled Fruit Paletas Flight with Smokey Chipotle
Strawberry Watermelon Margarita:
1 ½ cup Peak Watermelon Seedless, grilled#606031
¼ cup Peak Strawberry#259121
1 ¼ T Ascend Lime Juice#510426
1 tsp Agave Syrup#573105
Pinch Salt
TT Cholula Smoky Chipotle Seasoning
Instructions:
1. Pre-heat char grill on high heat.
Cholula Dust
Hot Honey Mango:
2 each Mangos, Ripe, grilled#232276
2 T Mike’s Hot Honey#566586
1 ¼ T Ascend Lime Juice#510426
TT Cholula Smoky Chipotle Seasoning Waters as needed
Blueberry Coconut:
.5 can Asian Pride Coconut Milk#597335
6 oz Cream of Coconut#882527
.5 cup Natures Best Heavy Cream#199406
6 oz Blueberries, fresh
2. Prepare fruits for grilling by slicing watermelon, sprinkle liberally in Cholula seasoning. Cut mango in half, sprinkle liberally with Cholula seasoning.
3. Place on grill and cook for 2-3 minutes and remove. Allow to cool
4. For each flavor except blueberry coconut, combine ingredients in blender and blend until smooth.
5. For blueberry coconut, blend coconut milk, cream of coconut, and cream until smooth. You will not add the blueberries until you pour the mix in the pop mold.
6. Fill pop molds with each liquid filling separately, add the blueberries and stir into the mix to spread out.
7. Cover mold and insert popsicle sticks into slots. Freeze for at least 4-6 hours, preferably overnight.
8. When ready to serve, dust the blueberry coconut paleta with Cholula Smokey Chipotle seasoning on half of one side.
9. Serve on pate garnished with berries, mint, and some additional Cholula seasoning on plate.
Basil & Blood Orange Spritzer
Ingredients:
Fresh Basil
Blood Oranges
Blood Orange Juice
Club Soda
Instructions:
- Muddle fresh basil and blood oranges. Then add in blood orange juice.
- Top off with club soda and served on the rocks.
Fresh Flowers
WHITE LONG STEM ROSES
YELLOW LONG STEM ROSES
PINK LONG STEM ROSES
RED LONG STEM ROSES
HOLLAND VARIETY COLOR TULIPS
FRESH PURPLE ORCHIDS
MULTI COLOR ORCHIDS
RED & PINK CARNATIONS
BABY BREATH FLOWER
*Please pre-book by May 5th
WEST
Fresh Squeezed Juice - Orchid Island
Fresh Vegetables & Herbs
ROMA TOMATO
HEIRLOOM TOMATO
TOMATO VINE CLUSTER
TOMATO VINE RIPE XL 28CT
BASIL FRESH
BASIL FRESH
LITTLE LEAF SPRING MIX
LITTLE LEAF CRISPY GRN LEAF
LETTUCE BUTTER HEAD GTHM GREEN
GREEN BEAN, SNIPPED
BEAN GRN FRNCH HARICOT VER
CARROT RAINBOW BABY PLD W/TOP
CARROT BABY PLD W/TOP
CAULIFLOWER CAULILINI SWEETST
BROCCOLINI
BROCCOLI CROWN
BROCCOLI RABE
ASPARAGUS STD
BRUSSEL SPROUT HLVS TRMD
CIPOLLINI WHL PLD
MUSHROOM OYSTER
MUSHROOM CHEF MIX (MIXED OYSTER, SHIITAKE, MAITAKE & PIOPPINO)
VAR POTATO
FINGERLING GOLD POTATO
VAR POTATO
FINGERLING VAR POTATO
MARBLE VAR POTATO
878056 916088 951644 951646 855502 855570 529376 529378 652786 389678 73827 269451 927374 582859 292568 247505 932650 61532 455211 273227 272415 617610
1/25 LB 1/10 LB 1/11 LB 1/15 LB 1/2.2 LB 1/8 OZ 1/3 LB 1/3 LB 1/2.5 LB 2/5 LB 1/5 LB 1/5 LB 1/5 LB 3/2 LB 1/18 CT 1/20 LB 1/20 CT 1/11 LB 4/5 LB 1/5 LB 1/3 LB 1/3 LB
PRODUCE
1/10 LB 1/20 LB 1/50 LB 1/10 LB 1/50 LB 374726 374727 374735 374772 603131
*VAR=RED, YELLOW & PURPLE
Potatoes
1/25 CT 1/25 CT 1/25 CT 1/25 CT 10/10 CT 1/50 CT 1/50 CT 2/25 CT 6 CT 336875 918953 918954 980012 931120 953902 161845 932119 849876
SQUEEZED ORANGE JUICE BLOOD ORANGE JUICE FRESH SQUEEZE PINK GRAPEFRUIT JUICE LEMONADE NAT FRESH SQUEEZED ORANGE JUICE 4/1 GAL 6/16 OZ 6/64 OZ 6/64 OZ 12/16 OZ 37490 528463 429244 541647 363204
FRESH
CREEK FRUIT SALAD
FRESH STRAWBERRIES DRISCOLL FRESH RASPBERRIES DRISCOLL FRESH BLACKBERRIES FRESH BLUEBERRIES 2/8 LB 8/1 LB 12/.5 PT 12/6 OZ 1/12 CT 583359 71415 72031 951938 953841 Fresh Fruit
DRISCOLL
Pepper Bell & Chili Peppers
GUACAMOLE NEEDS
Tomatoes
TOMATO 6X6
TOMATO 5X6
#2 RAND TOMATO
ROMA #2 TOMATO
DICED 3/8” TRAY TOMATO
MX GRN TOMATILLO TOMATO
Galleta De Guego
Ingredients:
8 ea Roma Jalapeno Cheddar Popper #416078
8 strips Café H Jalapeno Bacon, par cooked #879877
2 T Mike’s Hot Honey #566586 3/4 cup Contigo Queso Blanco #313165
4 each Peak Green Onions, cut into flower, soaked in ice water #247091
Instructions:
1. Pre-heat Fryer to 350-degrees.
2. Wrap frozen poppers in peppered bacon to cover, secure bacon with a toothpick.
3. Deep fry popper until warm through and bacon is crisp. Remove and allow to drain.
4. Transfer to a mixing bowl and drizzle with hot honey, toss to coat.
5. Poor warmed sauce on serving vessel, top with Mexican firecrackers.
6. Garnish with green onion blossom.
Ingredients:
Fresh Orange Juice #363204
Lime Juice #918112
Sour Mix Lime Wedge
YLW ONION DICED 3/8” TFF RED JUMBO ONION YLW JUMBO ONION FRSH BAG WHI JUMBO ONION GRN W&T ONION TFF 4/5 LB 1/25 LB 1/50 LB 1/50 LB 4/2 LB 857201 907425 907426 75119 907545 Onions LIME LIME LIME LIME LIME FRESH LIME JUICE 1/110 CT 1/175 CT 1/200 CT 1/36 CT 1/54 CT 16/1 QT 331182 951931 23540 909906 71215 918112 Lime FRSH CILANTRO FRSH CILANTRO BUNCH FRSH CILANTRO FRSH CILANTRO W&T FRSH CILANTRO W&T 1/30 CT 1/60 CT 1/8 OZ 4/1 LB 1/1 LB 356499 423378 855549 907446 249098 Cilantro HASS FRSH RIPE AVOCADO RIPE AVOCADO HASS FRSH AVOCADO HASS AVOCADOS 48 CT #2 HASS FRSH AVOCADO 1/48 CT 1/12 CT 1/48 CT 1/48 CT 1/60 CT 895988 534512 986039 478028 940829 Avocado GRN BELL PEPPERS CHOPPER CH SUNTAN PEPPERS RED DOM PEPPERS TRI-COLOR PEPPERS
PEPPERS 16lb. JALAPENO PEPPERS 25lb. JALAPENO PEPPERS POBLANO PEPPERS SERRANO PEPPERS HABANERO PEPPERS DRIED GUAJILLO PEPPERS 1/1.11BU 1/22 LB 1/25 LB 1/10 LB 1/.5 BU 1 1-1/9B 1/5 LB 1/10 LB 1/10 LB 1/10 LB 1/10 LB 329601 951750 951752 230596 235827 353832 954810 72016 951607 968265 853077
JALAPENO
tequila,
juice,
juice
ice,
Strain into a rocks glass
fresh ice.
with sour mix & garnish
wedge and kosher salt rim (optional). Tequila of choice
- Add
orange
lime
and agave syrup to a cocktail shaker filled with
and shake until well-chilled. -
over
- Top
with a lime
Instructions: Classic Margarita
TOMATO 1/25 LB 1/25 LB 1/25 LB 1/25 LB 2/5 LB 1/36 LB 1/10 LB 878064 878065 303255 521420 880565 284277 993469
MEXICAN G TOMATILLO
BAKED HALF SHELL SCALLOPS WITH NDUJA BUTTER & HERBS
Servings: 4 servings
4 each Chesapeake Bay Half Shell Scallops #147484
2 T Natures Best Butter #157187
4 tsp Nduja Sausage #530796
1 clove Peak Garlic, chopped #283987
½ oz Baby Arugula #514884
½ oz Peak Parsley #855536
2 tsp Piancone EVOO #587291
½ tsp Roma Parmesan #238641
1/4 ea Peak Lemon, cut into wedges #259157
TT Salt and Pepper
Preparation Instructions:
1. Pre-heat oven to 400-degrees.
2. In food processor or blender, combine half the garlic, baby arugula, parsley, EVOO, and parmesan cheese. Puree until smooth and set aside.
3. Combine butter with nduja and half the chopped garlic, mix well.
4. Spoon sausage mixture onto scallop and bake for 8-10 minutes.
5. Remove from oven and transfer to serving plates lined with coarse salt.
6. Add a small dollop of herbed mixture off to the side of scallop and serve with lemon.
SEAFOOD
5/2LB 5/2 LB 2/2-2.5 LB 1/10 LB 4/2.5 LB 1/10 LB 1/8 LB 1/10 LB 421091 421092 258735 529794 414519 573483 537465 147484 BAYWINDS BAYWINDS EMPIRES TREASURE BAYWINDS ROMA PESFASA EMPIRES TREASURE CHESAPEAKE BAY SHRIMP
RAW PEELED
SHRIMP WHI 21/25 RAW PEELED DEVEINED TAIL ON SALMON CLD-SMKD SLCD SKNLS USA SALMON PORTION 8OZ BNLS SKNLESS SQUID RINGS & TENTACLES USA FZ OCTOPUS SPANISH COOKED TENTACLES SCALLOPS SEA 10/20CT DRY
FRESH SCALLOPS HALF SHELL 20/30CT IQF
WHI 16/20
DEVEINED TAIL ON
USA
CENTER OF THE PLATE
BEEF ANG STRIP LOIN BNLS CH 0X1
BEEF ANG STRIP LOIN BNLS HCHO
BEEF ANG STRIP LOIN CH 0X1
BEEF ANG TNDRLN CH PSMO
BEEF ANG TNDRLN HCHO PSMO
BEEF ANG RIBEYE CH L/ON UPS
BEEF ANG RIBEYE CH L/ON UPS
PORK CHOP C/C FRNCHD
PORK CHOP C/C FRNCHD ALLEGIANCE
BEEF TNDRLN MEDALLION 4 PACK
BEEF TNDRLN FIL CH BNLS C/C
BEEF TNDRLN FIL CH BNLS C/C
PORK BUTT BNLS 1/4” CRYO
BEEF ANG GRND FINE ANG 80/20
BEEF SIRLOIN ANG FLAP MEAT CH
BEEF TNDRLN HANGING CH
BEEF FLANK STK CH
BEEF SKIRT OUTSIDE
BEEF ANG SIRLOIN COULOTTE BNLS
2/11 AV 2/11 AV 6/11 LB 12/5 LB 6/5 LB 5/15 LB 2/15 LB 12/14 OZ 14/12 OZ 24/4 OZ 14/6 OZ 12/7 OZ 8/8.5 LB 6/10 LB 4/15 LB 12/2 LB 36/2.4 LB 6/11 AV 20/3 AV BRVHRT BRVHRT BRVHRT BRVHRT BRVHRT BRVHRT BRVHRT ALGNCECM ALGNCECM PERF CM PERF CM PERF CM WEST CRK BRVHRT BRVHRT BRVHRT BRVHRT PACKER BRVHRT
234501 234498 232890 232904 234511 256950 234495 296005 296006 390863 247332 247333 464407 423868 259445 404984 375081 939324 484719
BAKED GOODS
Baked Goods
CORNBREAD HALF SHEET T&S
MINI CHOCOLATE CROISSANT
BLUEBERRY CREAM CHEESE CROISSANT MINI RASP PASTRY DOUGH BASKET VARIETY OF ASSORTED DANISH
Smoked Salmon Toast
Ingredients:
2 slices Heritage Oven Sourdough Bread Sliced #329656
6 oz Contigo Avocado Pulp Chunky #625690
4 oz Empires Treasure Smoked Salmon #258735
½ oz Baby Arugula #514884
1 tsp Piancone EVOO #587291
1 ½ oz Peak Red Onions, sliced thin #950425
Preparation Instructions:
Servings: 2 servings
2 each Peak Radish, sliced #866537
1 tsp Roma Capers Non Par #246790
1 tsp Peak Fresh Dill, chopped #855546
½ tsp D’Allesandro Everything Seasoning #613736
1/4 ea Peak Lemon, cut into wedges #259157
Toast Sourdough slices until golden brown. Spread a generous layer of avocado on each slice.
Arrange salmon on top making sure to curl the pieces.
Toss arugula in a little olive oil, salt and pepper and mix.
Place arugula in center, add shaved red onion and radish pieces dotted around.
Sprinkle with a few capers, some fill and everything bagel seasoning. Serve with lemon wedge and a steak knife.
TASTE IT ROMA SWTENCR SWT STRT SWT STRT SWTENCR SWTENCR SWTENCR SWTENCR SWTENCR SWTENCR SWTENCR SWTENCR DIANNES TAMARA WHTTOQUE WHTTOQUE Desserts 12/4 OZ 2/10 IN 2/3.5 LB 4/9 CT 2/7.44 LB 2/14 SL 24/5.1 OZ 24/5.5 OZ 2/12 SL 2/10 SL 2/12 SL 2/66 OZ 2/14 SL 2/51 OZ 6/6.5 LB 2/18 CT 96/.42 OZ
BRULEE IN CROCK
MASCARPONE CAKE
BERRY 10” CAKE
CHOC TRUFFLE MOLTEN BUNDT CAKE
LAYER CARROT CAKE
RAINBOW CAKE
TUXEDO BOMB CAKE
RASPBERRY LEMON DROP CAKE
SALT AND CARAMEL CHEESECAKE
STRWBRY 2 LYR SLCD 10” T&S
MOUSSE PIE
ITALIAN CREAM CAKE
GRAND CHEESECAKE LEMON BAR
STRAWBERRIES SYRUP FZ DESSERT
MINI
MACAROON FONDANT FZ TFF 278849 291781 485672 904559 973043 554246 609898 609906 471818 663971 471819 468410 468467 655158 931329 727723 467194
PIEROGI TFF MINI CHEESE POTATO PIEROGI POTATO & ONION VEGAN PIEROGI FZ 4/6 LB 4/2.5 LB 6/4.03 LB MRS TS MRS TS MRS TS
35827 921186 297670
CREME
LIMONCELLO
MIXED
DARK
4
10”
MINI
MINI
SEA
CAKE
CAPPUCCINO
LEMON
NY
SLCD
CUP ASSORTED
COOKIE
POTATO & CHEESE
Pierogi
4/4.5 LB 120/1.6 OZ 60/4 OZ 80/1.6 OZ 48/3 OZ BAKE BRIDOR BRIDOR BRIDOR DMTRDLTS
175146 330156 413177 419028 277065
(APPLE, LEMON, RASPBERRY AND CHEESE)
Morning
DAY MENU IDEATION
Shares and Sides
Pickled Shrimp Cocktail served in canning jar with pickled vegetables and bread crisps: Baywinds 21-25 Shrimp (cooked) #421098, West Creek Vinegar #273739, Silver Source Sugar #303783, Peak Yellow Onion #907425, Peak Carrot #544595, Peak Celery #865009, Peak Parsley #855536, Jalapeno Pepper (sliced) #954810, Heritage Oven “00” Flatbread (cut into crisps and fried) #595176, Ken’s Cocktail Sauce #78746
Petite Wedge Salad: Baby Gem Lettuce (half) #337650, Tomato Medley (seasoned and roasted) #545169, Silver Source Apple Smoked Bacon (candied) #402245, Peak Basil (leaves) #855570, Roma Blue Cheese Crumble #293659, Piancone EVOO #238620, Piancone Balsamic Glaze #476950, Peak Chive #855552
Crispy Smashed Potato Salad (crispy salt potatoes with red pepper and herbed ranch drizzle): Fingerling Potatoes (roasted, flattened, and cooked until crisp) #374727, Peak Rosemary # 855530, Maldon Sea Salt #617104, Piancone Roasted Red Pepper (Sliced) #232061, Peak Parsley #855536, West Creek Buttermilk Ranch Dressing #201344, Peak Green Onion #247091
Coriander-Maple Glazed Tri Color Roasted Carrots: Rainbow Baby Carrot with Stem #269451, Piancone EVOO #238620, McClures Maple Syrup #945548, McCormick Ground Coriander, Salt & Pepper
Mains
Surf N Turf (grilled tenderloin on red pepper garlic sauce, topped with seared crab cake and soft jammie egg): Perf CM Beef Tenderloin Medallion 4 oz #390863, Phillips Crab Cake Signature 3.25 oz #54795, Natures Best Grade A LG Egg #517879, Piancone Roasted Red Pepper Garlic Dressing #258793
Jumbo Shrimp and Cauliflower Grits: Baywinds Shrimp RPDT/ON 13-15 #421083, Magellan Cajun Seasoning #628145, Riced Cauliflower #595297, Swanson Vegetable Broth #655402, Natures Best Heavy Cream #199406, West Creek Cheddar Jack Shred #158813, West Creek Hot Sauce #319575, Peak Green Onions #247091
Smoked Salmon Eggs Benedict: Empires Treasure Smoked Salmon #258735, Wolferman’s Sourdough English Muffin #586761, Natures Best Grade A LG Egg #517879, Natures Best Butter #157187, Ascend Lemon Juice #512564, West Creek Hot Sauce #319575, Roma Caper Nonpareille (crispy Fried) #246790, Peak Dill #855546
MOTHER’S
BUNUELOS DESSERT
Servings: 4 servings
Description: Cinnamon dusted tortillas with sweet crema and guava sauce
Ingredients:
8 ea Mission Flour Tortillas 6” #989930
½ cup Monin Agave Nectar #250738
1 tsp Roma Cinnamon #628207
¼ cup Silversource Sugar #303783
8 oz Roma Mascarpone Cheese #232124
1 ½ tsp Domino Confectioner’s Sugar #913783
½ tsp Peak Orange, zest only #259151
8 oz Goya Guava Paste #276190
2 oz Nestle Dulce de Leche #532180 Natures Best Whipped Cream #337699
Preparation Instructions:
1. Pre-heat fryer to 350-degrees.
2. Warm agave nectar slightly and set aside.
3. Combine cinnamon and sugar in bowl and mix well, transfer to a half hotel pan.
4. In small batches, deep fry tortillas until puffed and crisp holden brown.
5. Remove and immediately brush with agave nectar, toss in cinnamon sugar mixture.
6. In a small bowl, combine the grated orange zest with mascarpone and sugar, mix well.
7. To build, place a small dollop of the cream mixture on serving plate, top with one tortilla.
8. Spread guava paste on top, add tortilla, spread cream mixture.
9. Continue adding layers of tortilla while alternating fillings.
10. Drizzle with Dulce de leche.
11. Add whipped cream and serve.
Chef’s Notes: Bunuelos are traditionally made from scratch dough but this recipe is an easy and quick variation that creates a unique ethnic dessert.
SYRUP STRWBRY WILD
SYRUP AGAVE NECTAR ORGANIC
SYRUP RSPBRY WILD
SYRUP PEPPERMINT PET
SYRUP STRWBRY
TORTILLA CORN YELLOW ROUND
TORTILLA CORN WHITE ROUND
TORTILLA CORN WHITE TRIANGLE
SALSA MILD THICK & CHNKY
SALSA MED THICK & CHNKY
SALSA MILD THICK & CHNKY
SALSA MED THICK & CHNKY
PICO DE GALLO SALSA
CONTIGO
WEST CRK CONTIGO CONTIGO CONTIGO CONTIGO CONTIGO CONTIGO
ROMA
WHTTOQUE
WHTTOQUE
WEST CRK
TORTILLA STRIP TRI-COLOR FC
DIP QUESO BLANCO FZ
PEPPERS JALAPENO NACHO SLCD
SAUCE CHEESE JALAPENO
TOMATILLO WHL
AVOCADO PULP FZ
GUACAMOLE WSTRN FZ
AVOCADO PULP CHUNKY FRSH
OIL OLIVE EXTRA VIRGIN
POTATO AU GRATIN FZ TFF
POTATO PUREE PELLET IQF
POTATO DICED 5/8” RTC
4/1 LT 4/1 LT 4/1 LT 4/1 LT 4/1 LT 8/16 OZ 8/16 OZ 8/16 OZ 4/1 GA 1/1 GA 1/1 GA 4/1 GA 2/5 LB 10/1 LB 4/5 LB 6/#10 EA 6/#10 CN 6/#10 CN 6/3 LB 12/1 LB 8/2 LB 4/1 GA 40/3.5 OZ 4/5.5 LB 2/10 LB 235874 250738 275653 284542 880390 728133 728142 728148 303563 327002 327874 303564 897593 334990 478694 522428 502724 522490 592335 592379 625690 288560 298076 395157 480521 MONIN MONIN MONIN MONIN MONIN DELANCEY DELANCEY DELANCEY CONTIGO CONTIGO CONTIGO CONTIGO RESERS
GROCERY
MONT_JCK CHEESE SHRED FINE
OAXACA CHEESE SHRED FINE
QUESADILLA QUESO CHEESE SHRED
PEPPER JCK CHEESE SHRED FTHR
COTIJA CHEESE GRATED
CHED MILD WHI CHED CHEESE BLOCK
QUESO CHEESE FRESCO WHEEL
CHEESE PUB STYLE WEDGE VAR
CHEESE WISCONSIN WEDGE VAR
CHEESE BOARD KIT WHEEL VAR
CHEESE BURRATA BALL 4 OZ CUP
CHEESE MOZZ CILIEGINE
SOUR CREAM NAT GRD A
SOUR CREAM GRD A HVY BODY
ICE CREAM THE CLASSIC IW
ICE CREAM CHOC BLACKOUT IW
ICE CREAM STRWBRY SHORTCAKE IW
ICE CREAM COOKIE MONSTER IW
EGG SCRMBLD FC CAGE FREE
LOBSTER BISQUE SOUP
4/5 LB 4/5 LB 4/5 LB 4/5 LB 5/2 LB 1/42 LB 4/5 LB 1/6.2 LB 1/6 LB 4/2.5 LB 6/8 OZ 2/3 LB 4/5 LB 4/5 LB 48/2.6 OZ 48/2.7 OZ 48/2.7 OZ 48/2.6 OZ 8/2.5 LB 4/4 LB 503857 604629 503769 503915 651725 503830 718403 799513 799514 102769 617157 538255 337679 199411 167999 168001 177573 177569 467337 626661 CONTIGO CONTIGO CONTIGO CONTIGO CONTIGO CONTIGO CONTIGO MAGELLAN MAGELLAN WEST CRK PIANCONE ROMA NTRSBST NTRSBST CHOMPS CHOMPS CHOMPS CHOMPS DEBELFDS DELANCEY
DAIRY 6/1 QT 6/19 OZ 6/16 OZ 6/1 QT FRST MRK FRST MRK FRST MRK SSDC AP W/BLEACH CLEANER RTU GLASS & SURFACE CLEANER AERO STNLS STEEL POLISH AERO RTU HRD SURFACE SANITIZER RTU
CLEANING 243671 243524 243526 257757 - Blend together chocolate ice cream, coffee ice cream, and Bailey’s - Served in mason jar and topped with chocolate sauce dizzle Chocolate ice cream #168001 Coffee ice cream Bailey’s Irish Liquor Chocolate sauce Chocolate Boozie Milkshake Instructions: Ingredients:
SPRING
2023
