A Hispanic Culinary Cultural Experience by Performance Foodservice

A CULTURAL CULINARY

EXPERIENCE

CULINARY EXPERIENCE

THE CUISINE OF PASSION AND ADVENTURE Everything in this world has its own bit of history. The same goes for the food we eat. Every bite we take out of a dish has a unique flavor and its own part of history. This not only speaks to the history of the ingredients themselves, but the history of the recipe and customs that went into making the dish. While food from every culture has an incredible backstory, we have featured four key cuisines we feel are among the most historic cuisines the world has to offer, and the history, taste, and traditions to back them is evident in every dish. We encourage you to not only read this piece but also embrace all the flavor profiles and recipe applications that may best compliment your business. Our team of Business Development experts are standing by to answer questions, provide demonstrations on featured menu applications and be your ongoing resource as you explore the many flavors of these featured cultures and cuisines as you embrace the many years of traditions. Enjoy, Buen Provecho, Feitiço Aproveite, Fruor, Hechizo Disfrutar.

William Moises Business Development Manager 2

CULINARY EXPERIENCE

Mexican Cuisine 6

HISPANIC BROCHURE

Mexican Culture Cuisines Mexican cuisine is a complex and ancient cuisine, with techniques and skills developed over thousands of years. It is created mostly with ingredients native to Mexico, along with those brought over by the Spanish conquistadors, and with some new influences over the years. Mexican cuisine has been influenced by its proximity to the United States and Mexico. For example, burritos were thought to have been invented for easier transportation of beans by wrapping them in tortillas for outdoor workers. Modifications like these brought Mexican cuisine to the United States, where states like Arizona further adapted burritos by deep frying them, creating the modern chimichanga.

CULINARY EXPERIENCE

The History of MEXICAN

CUISINE

The basics of Mexican cuisine can be traced back to 7000 BCE, when Mexico and Central America had yet to be colonized. Back then indigenous people roamed the area and survived by hunting animals and gathering plants. One of the most common plants in the area was the wild chile pepper, which they ate frequently.

also brought many domesticated animals like pigs, sheep, cows, chickens, goats, and more for a reliable source of protein. The cows, goats, and sheep were used for dairy as well, with cheese becoming a main ingredient in many dishes.

The indigenous people had a very hard time collecting sufficient protein, as meat was scarce around the area. To try to make up for this they ate a lot of beans, which would be served as a side of most meals with corn.

Today Mexican Cuisine is a nice blend of the indigenous and Spanish cuisine. It is still based on beans, corn, tortillas, and chile peppers, but these are now usually served with some sort of meat and cheese. Most dishes come with some sort of rice and spices as well, a clear nod to the European influence. Since the colonization, many cuisines have influenced Mexican Food, including French. The French intervened in Mexico in the 19th century, and their food was enjoyed by the upper class even after they left.

In addition to staples, such as corn and chile peppers, native ingredients include tomatoes, squashes, avocados, cocoa and vanilla For Mexicans, maize is not a crop but a deep cultural symbol intrinsic to daily life. Corn was domesticated from a grass called Teocintle by the peoples of Meso-America approximately 10,000 years ago. Often referred to as humanity’s greatest agronomic achievement, maize is now grown all over the world. The yellow corn commonly found in the United States pales in comparison to the shapes, sizes, and colors of the traditional maize varieties cultivated by the indigenous peoples of Mexico. Corn is a staple, probably the most important ingredient. Mexicans eat corn because it is linked to survival during tough times and is the basis of most dishes. Beans, rice, and tortillas are staples in Mexican cuisine because they are easy, manageable and a great source of energy. As is the case with many countries in today’s world, Mexico was created through colonization, in this case from the Spanish. The Spanish introduced many of their own recipes and dishes into the indigenous culture, like rice, olive oil, garlic, coriander, cinnamon, and many other spices. They

CULINARY EXPERIENCE

Mexican Food Today

Getting To Know BEANS

INGREDIENTS

From frijoles charros (“cowboy beans”) to authentic refried beans made from pinto beans and seasoned black beans, beans are an important part of Mexican cuisine. Whether you are serving beans as a side dish or putting them in burritos, they add a wonderful boost of protein and texture to meals of all kinds.

Cilantro

RICE

LIMES

From cheesy rice with tomatoes, garlic and onion to a simple side dish served alongside your chicken taquitos, rice is a staple in most dishes.

Limes can be found in almost every meal or beverage when you are eating Mexican food. Whether it is salsas, margaritas or tacos, nothing makes flavors soar like a squeeze of fresh lime juice. The lime—or limón—is like a national produce icon.

AVOCADOS We all know that guacamole is one of the shining stars in Mexican food, and that sliced avocados can be added to just about anything, from a simple bean dish to a topping for tostadas.

Cilantro seems to be the quintessential herb of Mexican cooking. With its vibrant green color and its fresh taste, cilantro is used in everything from guacamoles to salads. It is often used as a garnish for tacos and casseroles or thrown into rice or bean dishes for flavor and a touch of color.

CHEESE Cheesy quesadillas, gooey enchiladas, and everything from the cotija in our salads to the queso fresco on our street corn—the love for cheese knows no end. Cheese is a prominent ingredient in Mexican culture and cuisine, and it adds everything from flavor to texture to comfort.

TOMATOES From salsas to sauces, tomatoes are as crucial to Mexican cooking as just about any other ingredient. You can use them to top your tacos or to create a sweet and spicy homemade salsa.

CORN Whether it is the grilled Mexican corn on the cob called elotes or a corn-based salsa, corn has long been a part of Mexico’s agriculture.

Tortillas Tortillas and Mexican cuisine go hand in hand, and there is nothing quite like the flavor and texture of tortillas. Between veggie scrambles in the morning and shredded chicken tacos in the evening, they have been a staple for thousands of years. CULINARY EXPERIENCE

LATIN CUISINE 10

HISPANIC BROCHURE

A VIBRANT LATIN SOUL Latin American food is a mixture of the indigenous tribe’s food, Spanish food, and traditional African foods; introduced when slaves were brought over from Africa. Along the northeastern part of South America, as well as in the Caribbean Islands, the African influence is quite a bit stronger than in other Latin American cultures for obvious reasons. In Mexico, the Mayans and Aztecs played a large role in current Mexican cuisine as it fused itself with the traditional Spanish food brought by the Spanish conquerors. Food is a way of life. It is a passion. You do not just eat food, you savor it. You feel it. You talk about it and continue to devour and enjoy it. Each area has its own traditions and history when it comes to food which we will explore.

CULINARY EXPERIENCE

The History of LATIN CUISINE MEXICO The modern-day Mexican cuisine that we know has been shaped by the varying climates of the different regions, the geography of each region, as well as the influence of Spanish and Mediterranean culinary traditions brought over during colonization. When the Spanish arrived in Mexico, they found the native people cooking primarily with chili peppers, black beans, tomatoes, squash, and corn. The Spanish then introduced cattle, pigs, and other livestock, as well as flavoring agents like onions, garlic, and spices. This influence can be seen in dishes like Huachinango a la Veracruzana, or Veracruz-Style Red Snapper, which combines both the continental cooking techniques and flavors of the Spanish and Pre-Colonial Mexico. The fish is marinated in lime juice, salt, pepper, nutmeg, and garlic before being pan fried and then baked with a sauce of tomatoes, oregano, capers, olives, raisins, jalapeños, more garlic, and onions.

CARIBBEAN The Spanish colonized the larger islands of the Caribbean during the turn of the 15th century, including the current Spanish-speaking islands of Cuba, Puerto Rico, and modern day Dominican Republic. Cuba and Puerto Rico remained under Spanish rule until the end of the 19th century, though the Dominican Republic gained its independence in 1821. Like other Latin American countries, the Hispanic Caribbean countries rely on corn, starchy vegetables, and beans to form the base of their diet. Plantains are one of the most important ingredients and along with white rice, accompanies many of the dishes. A popular rice and beans variation, called Rice and Peas, uses coconut milk and thyme to flavor the dish. Some of the native crops are still used in modern cuisine today such as corn, yams, yucca, peanuts, guavas, pineapple, black-eyed peas, and lima beans. Adobo is another important way to season dishes and it can be a liquid, a paste, or a powder. Adobo is a mix of salt, pepper, turmeric, oregano, garlic powder, and onion powder. In the homes of Latin American

CULINARY EXPERIENCE

cooks, it is a seasoning blended with an acidic liquid, such as vinegar, that is used to marinate meats and seafood. The indigenous people of the area, the Taíno, are thought to have been the inventors of barbecue. Barbakoa, as it is called in Hispanic countries, is the process of slow-cooking meat over a fire, which has evolved into modern-day barbecue.

Central America Central America is located between North America and South America. Its proximity to the Caribbean as well as the European influence from 300 years of Spanish rule has resulted in a rich cuisine that is similar to other Latin American countries, but unique to the region. The land is fertile, and the warm weather which creates rich soil to grow many different types of fruits and vegetables. Central America is different from other areas of Latin America in that it does not use chili peppers often and therefore the food is less spicy. Guatemala is an exception to this, as chili peppers are important to their regional cuisine. Corn, or maize, was and remains one of the most important ingredients in a Central America diet. It is commonly ground and treated with lime to make what is called masa harina. The masa harina is then used to make tortillas, pupusas (a thick tortilla filled with meat, cheese, and beans), empanadas (a stuffed pastry that is baked or fried), and tamales (masa harina and other fillings wrapped in corn husks and steamed). Coconut is a popular ingredient in Central American cuisine, most likely due to the Caribbean influence. The milk is often used to flavor a rice and bean dish, but coconut oil and shredded coconut are also used. Fruits are often eaten as dessert (and throughout the day). Some common options are banana, papaya, pineapple, plum, mango, and melons. Ripe plantains are also served as dessert, sometimes boiled, and served with spices and cheese.

South America The Spanish and Portuguese colonization of South America in the 16th century shaped the culinary history

of the continent. These European influences mixed with the Indigenous cultures to create a cuisine that is built on the Old World staples of corn, potatoes, manioc (or yucca) and beans and embellished by the European influences of meat, especially beef, wheat, a variety of fresh vegetables and exotic fruit. The long coastlines also mean a lot of fresh seafood, which makes up one of the most popular South American dishes: ceviche. This dish uses the fresh seafood native to South America, as well as traditional preservation methods, with the citrus juice of the fruits brought over by the Europeans.

Latinos are very proud of their food, and they should be. It does have many health benefits. It is a good combination of carbohydrates, protein, and fat and is, overall, a wellbalanced diet. Additionally, all the fiber found in Latin American food helps with digestion and has many other great benefits. These are just a few of the broad flavor strokes common to much of Latin America, and as such they can help you mix, match, and improvise as you look for new inspiration and ideas for your homemade meals.

Getting To Know INGREDIENTS

The popular dishes vary from country to country depending on climate and geography, but many dishes are popular throughout the continent including empanadas, asado (barbecued meat), and pasta. Another popular tradition is the use of sauces to flavor dishes. Chimichurri is a fresh sauce made from parsley, olive oil, vinegar, and oregano. It is especially popular in Argentina and Uruguay, where they vary slightly in ingredients, but the freshness and tastiness stay constant. It is typically used to accompany grilled meats, but it is a universal sauce that can be added to pretty much anything! Sopa di Mani is a peanut soup especially popular in Bolivia. It is made with beef, potatoes, onions, carrots and seasonings like cumin and oregano.

Cilantro Oregano Tomatoes Chilies Squash Peppers Onions Garlic Cumin Chile Pepper Lime Pineapple Avocado Bananas and Plantains Sweet Potatoes

CULINARY EXPERIENCE

CUBAN Cuisine 14

HISPANIC BROCHURE

AN ISLAND OF RESILIENCE Cuba is an island 90 miles off the Florida coast. It was the first and last Spanish colony established in the region. The food culture is the direct result of several factors intermixing: the history of the different people who settled there, the island location, and its tropical climate. We have tried to capture how imperialism, migrations and historical events influenced the island’s food identity. The socio-cultural events that arose due to the power and identity struggles have, to a large extent, shaped the Cuban cuisine as well. It is important not just to know the recipes but also to understand its food history to better understand Cuban food. Cuban food is influenced by its history. The Spanish colonization and the neighboring Caribbean countries have shaped the Cuban cuisine over the years. Arroz con pollo, Ropa vieja, and Picadillo are some of the famous traditional dishes of Cuba.

CULINARY EXPERIENCE

The History of

CUBAN CUISINE

Early History

Cuban Food Staples

As the first and last Spanish colony in the Caribbean, Cuban food is heavily informed by Spanish cuisine, although it had many other influences. Cuban cuisine is a blend of Indigenous Taino foods, Spanish, African, and Caribbean cuisines. During the colonial era, Havana was an important trading port, and Spanish invaders passed through the city before moving on to other towns and islands. The Spanish brought cattle and pigs, which were incorporated into the foods. Many of the colonizers were from southern Spain; hence many Cuban dishes have their roots in Andalucía.

Because of Cuba’s climate, tropical fruits and root vegetables (malanga, potatoes, boniatos, and yucca) are incorporated in many dishes. Several dishes include seafood as it is readily abundant on the island. Other popular starchy foods are plantains, bananas, and rice. Tostones are flattened and fried green plantains, an African-inspired dish, and a remnant from the days of bondage on the island.

Chinese influence on the food also cropped up in the Havana area in the mid-1800s.

Castro’s Cuba The Cuban revolution and breakdown of U.S. relations in 1961 profoundly changed Cuban food. Cuba was cut off from its source of imports and had to find other sources to keep the economy going. When Fidel Castro declared Cuba a Communist country, the island’s ties strengthened with the Soviet Union throughout the Cold War. New food products entered the Cuban diet like wheat, pasta, pizza, and yogurt. Chicken and fish took precedence over pork, although pork is still the meat of choice. Beef and lard almost disappeared from the diet. For instance, in the eastern part of Cuba, the use of honey, chocolate, and annatto seeds are heavily borrowed from the neighboring Caribbean countries and the African eating habits. Cuban food mostly uses fresh ingredients as they grow in abundance in the tropical climate. Stews, soups, and sandwiches use a lot of these fresh ingredients. Cuba was the first country in the Caribbean to be colonized and the last to gain its freedom from the Spanish colonization.

CULINARY EXPERIENCE

China’s influence was significant as they were the first to bring in rice. Rice is one of the biggest staple foods not just of Cuba, but of all Latin America. Rice was considered a rarity for many years, as it was not native to Cuba or Spain. Some dishes you might recognize are moros y cristianos (mixed black beans and rice) and pollo en salsa (chicken in sauce). Also, a tortilla in Cuba is a simple egg omelet (as it is in Spain); it is not related in any way to a Mexican tortilla.

Getting To Know INGREDIENTS Rice, Beans & Plantains

Pork & Bread

Like the origins of most native cuisine, ingredients are often determined by what is abundant and available. In Cuba, rice and beans offer sustenance and comfort as a side dish to almost every meal. It is typically prepared as black beans and white rice in hearty portions. Plantains are another Cuban staple. Similar in texture and taste to a banana, they can be prepared fried and salty, called tostones, or stewed and sweet.

The two most important ingredients of the Cuban sandwich are the pork, which is a staple of the Cuban diet, and the crusty Cuban bread. Like a French baguette, yet more light and fluffy, this style of bread’ s secret ingredient is a small amount of lard for texture.

Cuban Coffee If you have not tried Cuban coffee yet, you do not know what you are missing. This strong, sweet coffee is consumed with milk (con leche).

Rum Made from the sugar cane that grows abundantly in Cuba, rum is a tradition deep seated in Cuban culture. From mojitos prepared with muddled mint leaves and sugar to rum punch with a combination of tropical fruit juices and the daiquiris that Hemingway famously guzzled at the Floridita Bar in Havana, these libations are enjoyed in abundance in Key West today.

Mojo Criollo Mojo criollo is a popular sauce prepared with anything from chicken to pork, typically made with garlic, oil and sour orange juice.

Fresh Fish & Seafood With both Cuba and Key West surrounded by the sea, it is only natural that seafood is a staple of Cuban food. Whether it is a mahi-mahi filet marinated in Cuban criollo sauce or shrimp drowning in a garlic and wine sauce, fresh fish is on the menu.

HISPANIC BROCHURE

BRAZILIAN

CUISINE

HISPANIC BROCHURE

SUN,SAND ANDCARNIVAL Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by, European, Amerindian, African, and most recently Asian influences. It varies greatly by region, reflecting the country’s mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cashews, cassava, guaraná, açaí, cumaru, and tucupi. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Netherlands, Poland, and Ukraine), were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine.

CULINARY EXPERIENCE

The History of Brazilian CUISINE Brazilian Culture & Cuisines

Brazilian Food Today

The history of Brazilian cuisine is a melting pot of cultures and traditions that have merged through time into the dishes we see today. Brazil is a country which was made up of people with diverse cultural background; every region of the country is known for a specific food specialty.

Eating in Brazil is an absolute pleasure. Just like the country itself, Brazilian cuisine is vibrant, colorful, diverse, and exciting. Brazil is a vast country and the food varies greatly from region to region.

Before the Europeans arrived in Brazil, the country was inhabited by the Tupi, the Guarani and other Indian ethnic groups. These tribes cultivated manioc, a crop which resembles the potato, and from these learned how to make dishes like Tapioca and Farofa. Manioc is also grounded to be mixed with breadcrumbs. Manioc derivatives such as the Farofa are cooked in oil and butter and then sprinkled over fish, meat, beans, and rice. As of today, manioc flour is widely used as a flour substitute by most Brazilian households, especially in Bahia. This cassava flour is used to make pastries like bread, cookies, and biscuits. When the Portuguese arrived in Brazil, they brought with them their already rich food culture and the country was introduced to different tastes and styles of cooking. Their influence included introducing sweets, fruits, and sugar to the local cuisine which were mainly used for desserts and special occasions. This preference for sweets was further developed and nurtured when other Europeans arrived and introduced their recipes for pastries and other dishes. These sweet treats were cooked using eggs, spices, sugar, and fruits. One of the most popular desserts of Brazil is the ambrosia. Other cultures that are present in Brazilian cooking are Arabian, German, and Japanese cuisines. Italian immigrants were also known to bring their famous dishes to Brazil.

CULINARY EXPERIENCE

The typical food of Brazil has many influences. The Portuguese had a huge impact in shaping Brazil’s culture and traditions. Brazilian food has also been influenced by other European, African, South American, and Asian countries. Combined with the range of food which is produced in the native farms, mountains, and coastlines, traditional Brazilian food is rich, delicious, and a highlight of any trip there! Some of their most popular dishes are: Picanha, Feijoada, Moqueca, Brigadeiros, Bolinho de Bacalhau, Vatapá, Acarajé, Pão de queijo, Empadão and Farofa.

Getting To Know INGREDIENTS Black Beans Black Beans are a staple in Brazilian cuisine. They are used in many soups and stews, as well as served with rice and grilled meat. If you are motivated, you can use dried black beans for a better result.

Red Palm Oil (Dende Oil) Extracted from the fruit of a palm tree, dende oil is a thick, dark oil used for many of the fried dishes in Brazil. It is also used as a flavoring agent in many other dishes. Because of its unique flavor, there really is not a good substitute.

Guava Paste Guava paste is pureed and sweetened guava pulp, typically made with pectin. It is used often in pastries (like these Guava and Cream Cheese Pastries), but also in savory dishes using pork and chicken. It has a very sweet flavor and is like jam. The flavor is sometimes described as a mix between pear and strawberry.

Hearts of Palm Hearts of palm are often used in salads in Brazil, with a taste like an artichoke. Harvested from the hearts of palm trees, they are also packed full of nutrients.

Rice As with each culture and tradition we have featured in this cultural collection, Rice is another staple of the Brazilian diet, rice is served with many dishes.

Coconut Coconut is used in many sweet Brazilian dishes such as a chocolate truffle-like candy, served with tapioca and often used in traditional seafood stews. Both fresh grated coconut and coconut milk are used in Brazilian cooking.

Dried Meat (carne seca) Brazilian dried meat, or carne seca, is salted, dried beef or other red meat. It is used in cooking some dishes, as well as served as a snack.

HISPANIC BROCHURE

SUPPORTING OUR LOCAL COMMUNITY Understanding the various cultural flavors, products and foodservice needs is only a part of embracing the cultural segments we serve. Our commitment to giving back whenever and however possible is a core objective throughout our team. We routinely get involved to showcase our community and key customers on specific needs of focus to support the people and areas we live. We look forward to hearing more about your special project to become a stronger part of your local community and ways we may be able to support your vision. Our team of Business Development experts stand ready to work with you on your restaurants daily needs or weekend festivities. We are much more than simply the products we deliver. We want to be your partner and involved in your long term success. Do not hesitate to contact William Moises to see how we may be able to integrate our team into your community projects.

ROME

26-27

September

M MA AR RI IA A G GA AB BR RI IE EL LA A E ES SC CU UD DE ER RO O juvenile director teen universe usa

C CO ON NS ST TA AN NZ ZA A S SW WE EE EN NE EY Y

CEO AND FOUNDER INTERCULTURAL FEST

D DO ON NA AJ JI I I IL LA AY YA AL LI IT T

E EL L A AN NG GE EL L D DE E L LA A M MU US SI IC CA A R RA AN NC CH HE ER RA A FROM NASHVILLE Tennessee

M MA AR RY YB BE ET TH H M MO OR RR RI IS SO ON N flamenco dance

301 TRIBUNE ST, ROME, GA, 30161 SATURDAY 1 PM TO 2 PM SUNDAY 2:30 PM TO 5 PM

CULINARY EXPERIENCE

ANCESTRAL DANCE

YOUR BUSINESS DEVELOPMENT SUPPORT TEAM TONY SCHMIDT, EXECUTIVE CHEF, DIRECTOR OF BUSINESS DEVELOPMENT

Tony is a 2002 graduate of the Culinary Institute of America in Hyde Park, N.Y. with more than 10 years of business and chef experience in various foodservice operations (externship with World Congress Center, Fortune 500 major hotel operations, healthcare, and independent operations) as well as a degree in Hospitality Management and Masters in Business Administration. Tony has served as a Southeast Corporate Regional Chef with a broadline foodservice distributor as well as Culinary Specialist Manager. With such vast & diverse experience, Chef Tony’s expertise extends well beyond the plate. Whether your business is in need of an operational efficiency analysis, cost containment investigation, P&L awareness, or any of the other daily, weekly, monthly, quarterly and annual challenges, Chef Tony and the PFS Business Development Team are “here to serve”. MEGHAN PADGETT, EXCLUSIVE BRANDS MANAGER

Meghan Padgett grew up in Dunwoody, Georgia. She began her career in the restaurant industry as a server and bartender for Applebee’s while attending Erskine College in Due West, South Carolina. After college, she relocated to Chicago, IL. While there she managed a local gourmet grocery coffee division and was later promoted to a district and training manager. She helped to create a staff training program which included guest services, coffee production and recipes, and gelato creation. She also oversaw the construction of their gourmet food site. After 4 years in the Greater Chicago area, she returned to the Atlanta area in 2005 to work for various local restaurant groups in an operations manager, training director, and marketing director capacity. In 2017 Meghan left operations and joined the brokerage world. She worked as a broker partner for 3 years before she joined Performance Food Service Atlanta team as the Exclusive Brands Manager. BRYAN CORSINI, BUSINESS DEVELOPMENT MANAGER – ITALIAN & CENTER OF THE PLATE

Bryan began working in the Food Industry as a meat cutter in 1976 while working his way through the University of Maryland. He began working as a category manager for Costco and finally landed in their operations division, rolling out meat cutting and delicatessen concepts. After running smaller foodservice distributors in the D.C. metropolitan area, Bryan moved to Baltimore and concentrated on specialty food distribution in Washington, Baltimore, and Annapolis. In Atlanta, he was drafted as a Center of the Plate Specialist for U.S. Foodservice for 15 years as the Brands Manager, concentrating on the promotion of Roseli Italian products and Center of the Plate applications. After short stints with Sysco and Reinhart Foodservice, he moved into Seafood and Meat programs with A&D Foods concentrating on Ethnic markets Miami to New York. He currently serves as Italian and Center of the Plate Specialist proudly selling Brave Heart Beef and Allegiance Pork products for Performance Foodservice. WILLIAM MOISES, BUSINESS DEVELOPMENT MANAGER - HISPANIC SPECIALIST

William Moises has extensive experience in the Hispanic segment of the hospitality industry. Over the last 11 years, Willy has served as a Hispanic Foodservice Specialist, specializing in Hispanic products, cultural education and training, and operational consulting to enhance the success and profitability of the growing Hispanic segment of the foodservice industry. Willy’s strength is in bringing together the customer and purveyor to identify areas of opportunity to strengthen the business and build mutually beneficial relationships between the operator and their supplier partners. His vast product knowledge and extreme understanding of the uniqueness of the Hispanic segment is Willy’s forte!

CULINARY EXPERIENCE

JEFF MEAGHER, BUSINESS DEVELOPMENT MANAGER - SEAFOOD SPECIALIST

Jeff has a 20-plus-year career directing global procurement/sales operations, cultivating high caliber supplier partners, and delivering premium fresh/frozen seafood across all product categories. Jeff is a visionary leader and change catalyst offering a history of developing high performance teams to drive multi-million dollar revenue growth, margin improvement, inventory turn, and product line expansion. The value that Jeff can bring a foodservice operation can be instrumental in increasing profits and growing your business. As the seafood category is changing daily, having a subject matter expert like Jeff supporting your business is invaluable. It takes years and years of experience, worldwide travels, and knowledge to make sure your operation is using the right product at the most competitive price!

KRISTINA MCSPADDEN, BUSINESS DEVELOPMENT MANAGER - NON-FOODS SPECIALIST

Kristina McSpadden is a graduate of South College in Savannah, Georgia with a degree in Supply Chain Management. She also has her certification in Purchasing and Inventory Management. Kristina started her career in foodservice working in purchasing for Dixie Crystals Foodsevice. During her career she was a supply chain manager for Suzuki Manufacturing before finding her passion again in foodservice distribution. Kristina has 17 years experience in foodservice with a concentration in everything non foods. Currently, she is the Business Development Manager for the Non-Food segment of our business.

JACK ESTES, BUSINESS DEVELOPMENT MANAGER - CHEMICAL & BEVERAGE SPECIALIST

Jack is currently working on his 17th year here at PERFORMANCE Foodserivce and has excelled in his career of chemical and beverage. He works with operators throughout the entire distribution network to assist in maximizing our independent operators chemical & beverage programs. This sometimes-forgotten category is ever changing and it’s very important to have access to the industry’s finest resources to help you run your business.

KERANCE ROSS, BUSINESS DEVELOPMENT MANAGER - NON-FOODS SPECIALIST

Kay comes to us from Imperial Dade. Kay worked for 10 years with government contracts and accounts in the role of Bid Specialist. Her specialty was handling all customers, item specifications and delivery. Prior to Imperial Dade she worked for Fulton Paper Company as an accounts payable manager where she worked for 15 years. Kay resides in Bremen, Georgia with her daughter Savannah, who is a cheerleader for Jacksonville State University.

CULINARY EXPERIENCE

Mexican RECIPES Grilled Avocado Crab Salad

Chile and Coffee Braised Angus Shortrib

1 Contigo avocado 1 # special crab ¼ cup Dole chef cut mango cubes ¼ habanero, minced, adjust to your heat level ¼ cup salsa fresca 2 tbsp Kens chile lime vinaigrette 1 tbsp cilantro, minced

4 Braveheart boneless short rib 1 gallon beef stock, made from Ridgecrest beef base ½ gallon Roasters Exchange columbian blend coffee, brewed 1 cup rum 1 tub Culinarte demi glace 1 habanero, rough chopped 8 Peak peeled garlic cloves, smashed 1 jalapeno, rough chopped 1 can Contigo chipotle 3 cup carrots, rough chopped 2 onions, rough chopped 6 ribs celery, rough chopped ¼ cup Roma tomato paste salt and black pepper Piancone olive oil

Toss the avocado in olive oil, salt and pepper and grill just to mark. (You could also batter and fry if desires) Place the avocado on a plate and fill the center with the crab salad. If desired, garnish with more cilantro and dressing.

Season the ribs with salt and pepper. In a preheated skillet sear the ribs. Remove from the pan. Add the vegetables and cook until tender. Add the tomato paste and cook for 3 minutes. Add the coffee and rum and reduce by ½. Add the beef stock/demi and simmer for 10 minutes. In a large roasting pan, add the meat and cover with the liquid and vegetables to cover ½ the meat. Cover with foil and braise for 2 hours or until tender. Serve with mashed Contigo Sweet Plantains and Mole sauce.

Tres Leches

1½ cups all purpose flour 1 teaspoon baking powder ½ cup unsalted butter 1 cup granulated sugar 5 large eggs 2 cups whole milk 12 ounces evaporated milk 1½ cups heavy cream 2 teaspoons vanilla extract, divided 14 ounces sweetened condensed milk ½ cup powdered sugar 1 teaspoon ground cinnamon

Cinco Mango Margarita 1 ½ oz. Tequila 3/4 oz. Monin® Mango Syrup 3 oz. Margarita Mix lime wheels orange peel Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Add garnish and serve.

Preheat the oven to 350°F. Grease and flour a 9×13 inch baking dish. In a small bowl, sift together the flour and baking powder. Set aside. In a medium sized mixing bowl, using a hand mixer, cream together the butter and the sugar until fluffy. Add the eggs and 1 teaspoon of the vanilla. Mix until smooth. Gradually add the flour mixture to the butter mixture, mixing until well combined and smooth. Pour the cake batter into the baking dish. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean. Remove the cake from the oven and cool completely. In a mixing bowl, combine the whole milk, sweetened condensed milk, and evaporated milk. Pour the milk mixture over top of the cake. Refrigerate for at least 4 hours. Whip the heavy cream, powdered sugar, and vanilla extract until fluffy and the cream holds its shape. Spread over top of the cake and sprinkle lightly with cinnamon. CULINARY EXPERIENCE

LATIN RECIPES Sea Bass Ceviche

Llapingachos Ecuatorianos

1 Baywinds seabass 1 Peak red onion, shaved on mandoline 1 habanero, minced 1 Peak peeled garlic clove, minced Kosher salt and black pepper ½ cup Natalies fresh lime juice 1 can Asian Pride coconut milk ¼ c fresh lemon juice 1 tbsp cilantro leaves, minced 2 ears fresh corn, shucked, grilled and removed from cobb 1 Peak sweet potato, peeled, sliced ¼ inch, grilled and medium diced seaweed salad

1.5 # Idaho Potato, Peeled and Diced 6 T Bacio Shredded Whole Milk Mozzarella 3 T Green Onion, Minced A/N Kosher Salt and Black pepper 1 T Duck Fat 1 C Peak 5x6 Tomato, Diced ¾ C Peak Red Onion, Shaved on Mandoline and Soaked in Ice Water

Combine fish, onions, garlic, chile and juices. Let set for 2 hours. Add the coconut milk, potatoes and corn. Place into a serving vessel and garnish with seaweed salad.

Boil the potatoes in salted water until tender. Remove and mash. Once potatoes have cooled, add the cheese and onions. Form into balls, flatten and allow to cool for at least 20 minutes. Heat oil to 350 in a skillet and brown the patties until golden brown. Garnish with the tomatoes and onions and serve with Grilled Braveheart Skirt Steak.

Churros

Guava Breeze Cocktail

1 C water 6 T Natures Best Butter 2 T West Creek Granulated Sugar 1 T Vanilla Extract 1 C All Purpose Flour 2 t. Kosher Salt 2 Natures Best Large Eggs Cinnamon sugar for Dusting (I like to add in chili powder or dip in a spicy Dulce De Leche made from Sweetened Condensed Milk)

1 ½ oz. Rum 1 oz. Monin® Guava Syrup 1 oz. Cranberry Juice 2 oz. Fresh Sour Mix Lemon Slices Mint Sprig

In a large saucepan over medium heat, add water, butter, and sugar. Bring mixture to a boil. Allow mixture to cool slightly and add vanilla and flour. Stir with a wooden spoon until thick, 30 seconds. Let batter cool for 10 minutes. Place into a piping bag with a star tip and deep fry until golden brown. While still hot toss in cinnamon sugar.

CULINARY EXPERIENCE

Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Add garnish and serve.

Cuban RECIPES Cheese Empanadas

Picadillo

6 oz Shredded Bacio Whole Milk Mozzarella 3 scallions, thinly sliced 10 Ea Empanada Discs 1 C Contigo Chimichurri

2 T Piancone Extra Virgin Olive Oil 1 Peak Yellow Onion, Small Diced 1 Peak Red Pepper, Small Diced 1 T Roma Tomato Paste 6 Peak Peeled Garlic Cloves, Minced 2 T Magellan Ground Cumin 1 T Dried Oregano A/N Kosher Salt and Restaurant Grind Black Pepper 4 Ea Bay Leaves ½ C Dry White Wine, Something you would drink 2 # Braveheart Special Blend Ground Beef 1 C Piancone Quattro Formagio Tomato Strips 2 T Marliss Worcestershire ½ C Raising 1 C Pimiento Stuffed Olive and ¼ C Brine 4 T Roma Capers 1 Yukon Gold Potato, Medium Diced

Lightly flour your work surface. Combine the cheese and scallions. Roll disc slightly thinner. Place 1 T Cheese in the middle of the disc. Moisten the edge of the disc with water and fold over as a ½ moon. Crimp together by twisting dough. Deep fry at 350 for about 5-6 minutes or until golden brown. Serve with the Chimichurri.

In a skillet heat oil until almost smoking. Brown the meat, seasoning as you go. Add the vegetables, season with salt and pepper and cook until soft. Add tomato paste and cook until the paste starts to turn orange. Add the seasonings and deglaze with the wine. Cook until liquid dissolves by ½. Add remaining ingredients and simmer until potatoes are soft. Best served with white rice and black beans.

Warm Rice Pudding 1⁄2 C West Creek Rice 2 t. Vanilla Extract 1 Whole Cinnamon Stick 1 t. Lemon Zest 1.5 C water 2 C Natures Best Heavy Cream 2.5 C Natures Best Whole Milk 1 C West Creek Granulates Sugar ½ T Kosher Salt 2 t. Ground Cinnamon Boil rice, lemon zest, vanilla & cinnamon stick in water until rice is soft. Add milk and heavy cream. Cook over medium heat for about an hour or until thickened. Serve warm and dust with cinnamon.

CUBAN Coconut coffee 3 oz. Cold Brew Cuban Coffee 2 pumps Monin® Coconut Concentrated Flavor 2 oz. Unsweetened Coconut Milk toasted coconut whipped cream Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Pour mixture into mixing tin and back into serving glass to mix. Add garnish and serve.

CULINARY EXPERIENCE

Brazilian RECIPES Akara

Feijoada

2 C West Creek Frozen black-eyed peas ½ Sweet Onion, Grated and Drained 1 Glove Garlic, Mashed Into Paste 1 Habanero Pepper, Adjust to your heat level if desired A/N Salt and Magellan Restaurant Grind Black Pepper 2 L Natured Best Eggs 1 T Paprika

1 pound dry black beans 6 T Piancone extra virgin olive oil 1.5# Allegiance pork shoulder, cut into chunks 2 large sweet onions, Julienne 10 Cloves Peak Peeled Garlic, Minced 1 pound West Creek Corned Beef, Diced 4 Links Contigo Chorizo 8 Ea Patak Linguicia Sausage 1 Smoked Pork Shank 3-4 bay leaves Chicken Stock (Prepared from Ridgecrest Chicken Base) 16 Oz Piancone Il Famosa Tomato Salt and Magellan Restaurant Grind Black Pepper

Puree all ingredients except eggs and seasonings. Remove and place into a bowl and fold in eggs and seasonings. Form into balls and deep fry at 350 in Brilliance oil until golden brown.

Pour boiling water over the black beans and let set for 1 hour. In a large pot, brown the pork shoulder, sausages. Remove from pan. Add the onions and garlic and saute until translucent. Add the meats back to the vegetables and add the seasoning. Cover with chicken stock and simmer for 1 hour. Adjust seasoning if necessary. Add the beans and continue simmering until beans are tender. Serve with white rice and collard greens, if desired.

Quindim

Passion Summer Spritz

1 C West Creek Granulated Sugar 1 C Coconut 1 T Natures Best Butter, Softened 5 L Natures Best Eggs 1 L Natures Best Egg White 1 t. Real Vanilla Extract

1 ½ oz. Gin 3/4 oz. Monin® Red Passion Fruit Syrup ½ oz. Fresh Lime Juice 4 oz. Club Soda Mint Sprig Passion Fruit Pulp

Preheat oven to 350 Degrees, non-convection. Mix sugar, coconut and butter. Stir in eggs and vanilla. Pour mixture in a 9 inch pie pan. Place the pie pan in a roasting pan and pour boiling water into roasting pan ½ way up the sides. Bake for about 30 minutes or until set. These can also be made individually.

Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Add garnish and serve.

CULINARY EXPERIENCE

YOUR FAMILY OF BRANDS SAVOR SUPREME QUALITY Fork-tender and flavorful, Allegiance Premium Pork is the center of attention on breakfast, lunch, and dinner menus.

FIRST-CLASS FIN TO SHELL The Bay Winds® brand is our top tier seafood featuring all-natural, premium seafood sourced from prime, sustainable areas.

FROM RANCH TO PLATE From melt-in-your-mouth steaks to thick, juicy burgers, Braveheart beef delivers not only great taste, but assurance of top quality.

AUTHENTIC LATIN FLAVORS Contigo is a Latin-inspired collection of ingredients designed to encompass the flavors of Mexico, the Caribbean, and Central and South America.

THE MARK OF QUALITY First Mark is the essential brand in non-food and chemical products, from can liners and film, to foam products and plastic cutlery.

THE BEST UNDER THE SUN We set the highest standards for growers and packers, so only the best produce gets to be part of the Peak Fresh Produce brand.

THE ULTIMATE IN PRODUCT VERSATILITY Ultimelt is formulated with the highest quality ingredients to provide a smooth, creamy melt, with a superior flavor profile.

3501 Old Oakwood Rd, Oakwood, GA 30566 | 770.532.7779 | www.performancefoodservice.com

CULINARY EXPERIENCE