Fall 2014 volume 61
More
GOURMET BURGERS by Chef Robert Conti
Frames Bowling Lounge NYC Sophisticated Cuisine Meets Upscale Bowling Alley
The Nautilus Diner & Restaurant A Landmark in Madison NJ for Nearly 50 Years
Palmer’s American Grille A Long Island Gem That Surpasses Customers’ Expectations
A Publication of
The Classic
T-Bone Steaks 966295 ......10/20 oz 966062 ......10/20 oz, frozen 966064 ......12/16 oz, frozen 883117 .......12/18 oz
Contact your AFI Sales Rep or Culinary Specialist for great recipe applications
3
Incredibly Tender
Strip Steaks boneless
229337.....12/14 oz 232140.....14/12 oz
Contact your AFI Sales Rep or Culinary Specialist for great recipe applications 4
10 The Nautilus Diner 14 & Restaurant Palmer’s American Grille 18 Frames Bowling Lounge NYC
10
Sophisticated Cuisine Meets Upscale Bowling Alley
A Landmark in Madison NJ for Nearly 50 Years
A Long Island Gem That Surpasses Customers’ Expectations
Chef Mig
uel Rosad
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14
Contents
Advertisers’ Guide......................................... In the Drivers Seat.......................................44
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Features
Affordable Night Out by Audrey Nash..................................... 25 Gourmet Burgers by Chef Conti............................................... 28 Trout: Wanted Dead or Alive by Chris Lazicki ........................ 32 Roast This by Ed Carpenito .......................................................47
18 EXECUTIVE EDITOR/ART DIRECTOR Kay Liddell
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MAGAZINE COORDINATOR Sharan Vincenty
Watermelon Mojito Ingredients ‡ WR SRXQGV ZDWHUPHORQ à HVK pits removed • 1/2 cup fresh lime juice ‡ FXS SDFNHG PLQW OHDYHV plus more for garnish • 2 1/2 cups white rum • 1/4 cup agave syrup
GOURMREST E Icon URGan B An Americ i g wlin Frames Bo C NY gdeCuis ge ng un ou Lo ine Meets ated icate ist Sophistic li g Alley lin B ling e Bow ale scal Upsc U
s Diner The Nautilu anNJt staurison Re &Land mark in Mad A Years for Nearly 50
s Palmerr’s e ille ill n Gr erica ssess asse Am That Surpa Gem That Long Island A Expectations Customers’
GRAPHIC DESIGN Tim Harper Hector Mercado
ON THE COVER:
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EDITORIAL CONTRIBUTORS Audrey Nash Chris Lazicki Ed Carpenito
Directions ,Q D EOHQGHU SXUHH ZDWHUPHORQ IUHVK OLPH MXLFH DQG mint in batches until smooth. Strain into a pitcher. 0L[ LQ UXP DQG V\UXS 6HUYH LQ JODVVHV ÀOOHG ZLWK LFH and garnish with mint leaves.
Got News? We welcome news about your operation, staff or you! Share your news with us by emailing Tim Harper at tharper@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. 5
COPY PROOFING Lee Ann Vietri CULINARY EDGE EDITORIAL BOARD Ed Carpenito Chef Robert Conti Michelle Kelly David Klein Chris Lazicki Kay Liddell Audrey Nash EDITORIAL OFFICE Sue Nissley Performance Foodservice Louis M. Piancone 1 Ikea Drive, Elizabeth, NJ 07207 Sam Roselli 1.800.275.9500 Ivan Shulman ZZZ SHUIRUPDQFHIRRGVHUYLFH FRP DĂ€
Taste the Flavor
Cowboy Steaks bone in
69318....10/16 oz
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GUIDE TO ADVERTISERS Advance Pierre .................................................................... 27
Eastern Fish - Sail Shrimp ................................................... 36
American Roland ................................................................ 22
)DUPODQG 6PLWKÀHOG +DP ................................................. 58
Assoluti Calamari................................................................ 35
+DQJDUGV ............................................................................ 63
Atalanta ............................................................................. 50
+DUYHVWODQG ........................................................................ 61
Barilla ................................................................................ 21
+HULWDJH 2YHQV %UHDGV ........................................................ 26
Bay Winds Lobster .............................................................. 37
+RUPHO %DFRQ ..................................................................... 24
Bel Gioioso ......................................................................... 52
.HOORJJV (QHUJ\ %DUV........................................................... 13
Blue Star Crab .................................................................... 39
.LQJ DQG 3ULQFH 6HDIRRG ..................................................... 41
Bonduelle ........................................................................... 48
.UDIW .................................................................................. 55
Bumble Bee ........................................................................ 42
Pepsico Kettle Cooked Chips............................................... 56
Butterball Turkey ................................................................. 59
5LGJHFUHVW +RUV '·RHXUUHV ................................................... 9
&HUWLÀHG $QJXV %HHI® Cowboy Steaks ................................. 6
5RPD /XLJL )ULHV ............................................................... 31
&HUWLÀHG $QJXV %HHI® Pub Ranch Steaks ............................. 8
Roma - Piancone Pasta ....................................................... 43
&HUWLÀHG $QJXV %HHI® Strip Steaks ...................................... 4
Schreiber Foods ................................................................. 62
&HUWLÀHG $QJXV %HHI® T-Bone Steaks................................... 2
6WRIIHU·V ............................................................................. 17
David’s Cookies .................................................................. 3
6WRQ\ÀHOG ........................................................................... 53
Deb El Food ........................................................................ 49
United Pickle ...................................................................... 46
'RPLQR 6XUJDU.................................................................... 60
:HVW &UHHN 3LDQRQH 6LOYHU 6RXUFH 'UHVVLQJ ..................... 54
The Perfect Crowd Pleaser
Pub Ranch Steaks 351867.....20/8 oz 871071.....16/10 oz 299338.....28/6 oz
8
Hors D’oeuvres from Spanakopita TFF
Chicken Satay unseasoned 256277.....4/25 ct
256284......10/10 ct
Chicken Cornucopia Quesadillas TFF 256341......4/25 ct
Brie with Almonds & Raspberries in Filo 277188.....4/25 ct
Gourmet Clams Casino TFF These clams casino are made with fresh US clams, peppers, onions, bread crumbs and VPRNHG EDFRQ ÁDYRU
328696.....1/56 ct
Franks in a Blanket 256286.....10/10 ct
Asparagus Wrapped Mini Quiche Variety TFF Each 100 count assortment in Filo with Asiago contains 25 pieces of each: Quiche Lorraine, Spinach Quiche, Jack Cheese Quiche, Garden Vegetable Quiche. Cheese 277185....4/25 ct Monterey 256345.....4/25 ct
9
Free Range Roasted Chicken ZLWK FUHDP\ SROHQWD FDXOLĂ RZHU asparagus and pickled peppers
Jumbo Lump Crab Cakes with avocado mousse, pineapple and shaved radish
Smoked Salmon Tart Shell with Daikon, ginger, scallions and soy
Sophisticated Cuisine Meets Upscale Bowling Alley rames Bowling Lounge has cast off the typical greasy bowling menu and replaced it with a sleek collection of upscale food offerings designed to please any epicurean. Located in the heart of New York City on the corner of 9th Avenue and 40th Street, Frames presents a sophisticated, upscale scene that combines the timeless traditions of bowling with a chic menu to satisfy any appetite. To fully appreciate Frames, one needs to forget the mental picture of a traditional bowling alley with stale beer and cookto-order frozen pizzas. Instead, conjure the image of an unforgettable food experience complemented by a night of bowling, billiards or dancing. In its 35,000 square foot complex, there are 28 bowling lanes, a private VIP bowling lounge, a full service ELVWUR WZR EDUV D JDPH URRP DQG DQ XSVFDOH GDQFH ÀRRU
The fun atmosphere is underscored by an extensive menu, meticulously constructed by Executive Chef Miguel Rosado WR GHOLYHU D FRQVLVWHQW Ă€DYRU LQ HYHU\ VLQJOH SRUWLRQ ,Q IDFW the food is delivered in forked, bite sized pieces to maintain the hygienic environment expected in a restaurant setting. They even offer an upscale ‘taste of opulence’ menu with warm, wet cloths, SURYLGLQJ D VLPLODU H[SHULHQFH WR D ÂżUVW FODVV VHDW RQ D Ă€LJKW “In a typical restaurant, a customer generally starts with an amuse-bouche, a sort of welcoming gift to wake up the palette,â€? Chef Rosado explained. Frames takes the amuse-bouche to a new level. “One bite really wows them... and makes them ready for the next taste. “Each piece is fully balanced,â€? he continued. “It’s a party in each bite.â€? Before arriving at Frames, Chef Rosado worked
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10
as a sous chef at the Core Club, Dovetail and CafĂŠ Bulud. He enjoys the additional challenges of creating meals in small portions and the necessity to produce consistency in his food, regardless of the quantity, which can be as much as 20,000 pieces. “It requires a lot of attention to detail,â€? he said. To further offset the bowling alley persona, the meals are delivered on china plates with linen napkins. “It is such beautiful food, we wanted to present it in the manner it deserves,â€? Frames Marketing Manager Frayda Resnick VDLG Âł7KH ÂżOHW PLJQRQ WKH OREVWHU LV DOO GHOLYHUHG LQ VPDOO ÂżQJHU ELWHV ´ As the season shifts into colder temperatures, Chef Rosado and his staff of 15 recently rolled out their new menu with seasonal ingredients. “It’s challenging. A chef’s job is to have the knowledge to use seasonal ingredients.â€? For example, their butternut squash fritter is made with sage, pumpkin seed vinaiJUHWWH DQG WUXIĂ€H SHFRULQR FKHHVH 7KH SRDFKHG 0DLQH OREVWHU is presented with Chanterelle mushrooms, green asparagus and beurblanc vinaigrette. For a unique twist on bowling favorites, their small bites menu offers an Angus beef slider with heirloom tomatoes, sharp cheddar, bacon and avocado mousse. Coconut shrimp with a ginger plum sauce is a long-standing favorite as are the buttermilk chicken bites with honey Dijon sauce. The long-standing staple of the pool hall—the pizza—is created with a trademark Frames twist. Their artisanal pizza ELWHV IHDWXUH Ă€DYRUV VXFK DV VPRNHG VDOPRQ SL]]D ZLWK PDVFDUpone, fennel, cucumber and lemon zest as well as hanger steak pizza with sous vide onions, fennel fronts and crispy leeks. The dessert menu is equally tempting. Chef Rosado creates a new seasonal fruit cobbler at the beginning of each month, depending on what is available. In the summer months, the cobbler often has a berry component; this month it features a candied butternut squash. Topped with bourbon ice cream, WKH VHDVRQDO FREEOHU LV D GHÂżQLWH IDYRULWH 2WKHU SRSXODU LWHPV LQFOXGH D FRFRQXW FUqPH EUXOHH DQG D FDPSÂżUH VXQGDH ZLWK layers of chocolate cake, marshmallows and saffron vanilla ice cream.
One bite really wows them... and makes them ready for the next taste. Chef Miguel Rosado holding Coal Fired Fillet Mignon
Located in the heart of New York City on the corner of 9th Avenue and 40th Street, Frames presents a sophisticated, upscale scene that combines the timeless traditions of bowling with a chic menu to satisfy any appetite. Owners Tonny Orloff and Preben Scheel have created an entertainment destination for everybody. From children’s parties during the day to a strictly over-21 rule after 8 p.m., Frames caters to every crowd. They are a popular setting for corporate parties and many celebrities have been seen at Frames, including Daniel Radcliffe, Jay-Z, BeyoncĂŠ and Alec Baldwin. Cindy Lauper has visited as part of the Broadway bowling team and the cast of Saturday Night Live threw a surprise party for comedian Jay Pharaoh at Frames. The attention to detail is part of what has made Frames the go-to place for both great entertainment and amazing meals. “Everyone in NYC is a foodie,â€? Resnick said. “We are not just another bowling alley. We are part of the fabric of great restaurants in New York.â€?
Smoked Lobster Cone with Lobster Aioli and crispy leeks
Prosciutto de Parma Pizza Bite with arugula, shaved apple and lemon vinaigrette
11
Mahi Mahi Slider with wild mushroom and kimchi
Coal Fired Filet Mignon wtih Saffron Potato leek puree, wild mushrooms, Haricot verts, red wine meurette sauce
Seasonal Fruit Tower ZLWK FRFRQXW Ă DNHV berries, melon, pineapple and bourbon ice cream
Tonny Orloff, Owner Preben Scheel, Owner Miquel Rosado, Executive Chef Frayda Resnick, Marketing Manager 550 Ninth Avenue New York, NY 10018 212.268.6909 www.framesnyc.com Alonzo Bland, Area Manager er Performance Foodservice-AFI AFI Jim Taskalos, District Manager ger Performance Foodservice-AFI AFI Chef Miguel Rosado, Executive Chef and Alonzo Bland, Performance Foodservice -AFI
12
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d e k a N r a N e w B eA s s o r t m e n t C a s e EnergyinBFuaerlssAction-Packed Lifestyles! Prote
e A natural take on th 1 high protein options d customers want—an contributes to a $5245 Million Category !
tters, • 100% natural blend of nut bu whole grains and seeds. • A quick, portable snack that powers-up customers.
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Product Description
Case Code
Case Count
Unit Size
Gross Case Wt
4/8 ct.
2 oz.
4.93 lbs.
Distributor Code
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Bear Naked Energy Bars Assorted Case Includes 2 display boxes of Chocolate Chip Peanut Butter and 2 display boxes of Peanut Butter
884623-10031
AFI # 415372
For More Information, visit www.KelloggsFoodAwayFromHome.com, contact your sales representative or call 877-511-5777. 1 Muscling to the Top: Insights, Growth and Promise of Protein Datamonitor April 10, 2013 2 Nielsen, xAOC, 52 weeks Ending 8/10/13
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A Landmark in Madison NJ for Nearly 50 Years
T
he Nautilus Diner has been a staple of the Madison, New Jersey area for so long that customers consider the restaurant a part of the town’s DNA. In a region known as the “Land of the Diner,” standing out from the crowd is no small feat. However, owners Chris and Peter Pappas have worked hard to ensure the success their father and uncle cultivated decades ago. Conveniently located on Main Street with an accomodating parking lot, the Nautilus Diner has been at the same location for 48 years. Chris and Peter’s father, Gus Pappas, began working in the restaurant as a dishwasher in 1955. He learned the ins and outs of the restaurant business while saving his money with the ultimate goal of purchasing the Nautilus. “In 1966, my father and uncle bought the diner,” Chris Pappas said. “My uncle retired in ’90 and Dad retired 12 years ago.” Having graduated from the Culinary Institute in 1985, Chris was prepared to take over ownership with an arsenal of specialty dishes, which he features on Fridays and Saturdays. In keeping with family tradition, Peter was also formally trained, specializing in baked delights. Peter also navigates the Nautilus through the ever-changing world of social media, keeping the diner front and center on Facebook. He taps into the Internet’s power of instantaneous advertising by posting photos, reaching out to potential new employees and – critical in Mother Nature’s challenging weather patterns – letting customers know that yes, we are open. A recent post invited weather-weary to the comfort of their diner: “If you need a warm meal or a hot cup of coffee or a place to charge your phones, please stop by!”
Homemade Cheesecake
Gus Pappas, founder and son, Chris Pappas 14
Their restaurant family is made up of many employees who have worked for the Nautilus for decades. Chef John Smith has been in the kitchen for more than 30 years, two waitresses have been taking orders for more than 25 years and another employee recently retired who boasted an even longer tenure than the elder Pappas. The Nautilus Diner offers all the traditional diner food: hearty breakfasts, ¿lling lunches and dinner fare well past midnight every night. In fact, with three colleges in the area, they often have a steady stream of customers until closing time at 3 a.m. Friday and Saturday nights. While their ¿lling soups and satiating Paninis are popular dishes, Chris said their Angus burgers and Disco Fries (French fries with gravy and melted cheese) are also long-standing favorites. Also nestled among steak and seafood favorites on the menu are traditional Greek meals. “We don’t have a ton of Greek dishes, but we do offer them as specials,” Chris said. Regardless of the menu, Chris credits their popularity with consistent dishes and quality ingredients. Their cheesecake has been so well received that they have used the same recipe for 48 years. “Consistency is everything. That’s what people want.” The diner is de¿nitely aware of what tempts customers to come back. In fact, they have been a popular stopover for celebrities and politicians. Governor Chris Christie takes in a Nautilus meal about once a month. “He’s a good guy,” Chris said. “Over the years, they all come in. We’re fortunate that we are located in a good area.” The Nautilus is currently wrapping up the its third renovation since the Pappas family has been at the helm. The ¿rst remodel was in 1974 when the traditional diner exterior was constructed in a factory and assembled on site. In 1997, a second overhaul focused on the interior and this winter, the seating and ceilings are being updated. “By April, it will look like a whole new diner,” Peter said. Regardless of its look, the Nautilus will continue to be the go-to place for people craving good, hearty food served up in a friendly, welcoming atmosphere.
Baked Short Ribs of Beef with browned potato and vegetables
WafÁes with strawberries and cream
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Mediterranean Paninis with chicken, provolone, feta, kalamata, olives, tomatoes and vinaigrette
Pepper Steak with peppers and onions on rice
The Nautilus is a popular stopover for celebrities and politians. Governor Cristie takes in a meal about once a month.
Taco Salad made with our famous chili with chopped onions, lettuce, tomato, guacamole, sour cream, jalapeno peppers and black olives served in an edible tortilla bowl
95 Main Street, Madison, NJ 973-377-8484 Take Out Available All Baking Done On Premises emises emi
The Nautilus Diner & Restaurant Gus Pappas, Founder & Owner Chris Pappas, Owner Peter Pappas, Owner John Smith, Chef Phil Praschak, District Manager Performance Foodservice - AFI Ira Lanzet Area Manager Performance Foodservice - AFI (l to r) Phil Praschak, Gus Pappas, Chris Pappas and Ira Lanzet. 16
Meal Solutions You Will Enjoy!
Vegetable Lasagna
Alfredo Sauce over pasta
Lasagna with meat sauce Cream Chipped Beef TFF ................................50709................ 4/76 oz 6WXIIHG &HUWLÀHG $QJXV %HHIŠEDJH ...............50857................ 4/92 oz 9HJHWDEOH /DVDJQD.........................................49446 ............... 4/96 oz /DVDJQD ZLWK 0HDW 6DXFH ..............................49453................ 4/96 oz 0DFDURQL $QG &KHHVH ....................................29319 ................ 4/96 oz
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Gorgonzola Crunch Shrimp Appetizer
Palmer’s
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A Long Island Gem That Surpasses Customersâ&#x20AC;&#x2122; Expectations hile many people think of dining out, they consider the taste: what kind of food is at a restaurant, and how good does it taste? Palmerâ&#x20AC;&#x2122;s American Grille FDWHUV WR DOO ¿YH VHQVHV from a friendly, welcoming ambiance to rich music. Guests are ensured comfort in one of Palmerâ&#x20AC;&#x2122;s dining URRPV ZKLOH WKHLU YLVLW LV GHOLJKWIXOO\ LQIXVHG ZLWK WKH VFHQWV DQG Ã&#x20AC;DYRUV RI DZDUG ZLQQLQJ GLVKHV $ ZHOO HVWDEOLVKHG FXOLQDU\ GHVWLQDWLRQ LQ )DUPLQJGDOH 1< Palmerâ&#x20AC;&#x2122;s offers consistent quality in each meal. In fact, reliability LV LPSRUWDQW LQ HYHU\ IDFHW RI WKH UHVWDXUDQW¶V VXFFHVV ³&RQVLVWHQ F\ LV LPSRUWDQW ZLWK IRRG DQG LQ VHUYLFH ´ FR RZQHU Bob Gebbia H[SODLQHG +H DFNQRZOHGJHG WKDW NHHSLQJ HYHU\ERG\ KDSS\ FDQ EH GLI¿FXOW ZKHQ ZRUNLQJ ZLWK GLIIHUHQW SHUVRQDOLWLHV IURP FXVWRPHUV WR HPSOR\HHV EXW ³,I \RX OLNH ZKDW \RX GR LW DOO ZRUNV RXW , ORYH ZRUNLQJ ZLWK SHRSOH ´ A former nightclub owner, Gebbia began his tenure in the cu linary business as a bartender at the restaurantâ&#x20AC;&#x2122;s predecessor, the )XOWRQ 6WUHHW 3XE +H ODWHU EHFDPH WKH PDQDJHU DQG WKHQ FR RZQ er of the pub along with Anthony Rossi ³:H FRPSOHPHQW HDFK
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other perfectly but weâ&#x20AC;&#x2122;re kind of opposites. Heâ&#x20AC;&#x2122;s good at certain WKLQJV DQG ,¶P EHWWHU DW RWKHUV ´ The pub grew and the owners transformed it into Palmerâ&#x20AC;&#x2122;s $PHULFDQ *ULOOH ³:H KDYH D ORW RI WKH VDPH FXVWRPHUV ´ *HEELD VDLG ³:H JUHZ ZLWK WKHP DQG LW KDV ZRUNHG RXW YHU\ ZHOO ´ ,Q IDFW RQ 7KDQNVJLYLQJ D KROLGD\ ZKHQ PRVW SHRSOH ORRN forward to a day off from work, Gebbia looks forward to work ing. Many of the same families celebrate the day at Palmerâ&#x20AC;&#x2122;s, ZKLFK LV RQO\ RSHQ E\ UHVHUYDWLRQ ³7KH\¶UH OLNH IDPLO\ ´ KH VDLG ³,W¶V D JUHDW GD\ (YHU\ERG\¶V KDSS\ DQG LQ D JRRG PRRG ZH¶UH UHDOO\ EXV\ WKDW GD\ ´ Chef John Catalanotto guides four other staff members in WKH NLWFKHQ WKH ¿YH FUHDWH GLVKHV WKDW DUH VR H[TXLVLWHO\ SODW HG WKH\ DUH DOPRVW D VKDPH WR HDW &DWDODQRWWR VWXGLHG DW ERWK WKH &XOLQDU\ ,QVWLWXWH RI $PHULFD DQG DW WKH /D9HUQH 6FKRRO RI &RRNLQJ LQ 3DULV $OWKRXJK DOO RI KLV PHDOV DUH ZHOO UHFHLYHG WKH FKHI DGPLWV WR D SHQFKDQW IRU )UHQFK FRRNLQJ ³, OLNH WR FUHDWH D ORW RI VSHFLDO WKLQJV EXW , GR ORYH )UHQFK FRRNLQJ , ORYH FUHDWLQJ different dishes with all the butters and the creams. The sauce PDNHV WKH GLVK ´
&HUWLĂ&#x20AC;HG $QJXV %HHIÂŽ New York Strip Steak, 16 oz. boneless prime aged sirloin steak
&HUWLĂ&#x20AC;HG $QJXV %HHIÂ&#x160; *ULOOHG 6NLUW 6WHDN marinated in teriyaki & citrus marinade
Flying Shrimp with jumbo skewered shrimp, grilled with Asian seasonings, served with fresh pineapple, ginger and teriyaki drizzle
Beef Wellingon ZLWK JULOOHG Ă&#x20AC;OHW PLJQRQ WRSSHG ZLWK D PXVKURRP GX[HOOH wrapped in a puff pastry and served with a shallot demi-glace
5HVWDXUDQW JXHVWV ZRXOG ZKROHKHDUWHGO\ DJUHH DIWHU VDPSOLQJ trademark dishes such as the Beef Wellington D JULOOHG )LOHW Mignon topped with mushroom duxelle and wrapped in a puff SDVWU\ 7KH LQGLYLGXDO SRUWLRQV DUH WKHQ VHUYHG ZLWK D EURZQ GHPL JODFH $QRWKHU IDYRULWH DW 3DOPHUÂśV LV WKHLU VNLUW VWHDN PDULQDWHG LQ D WHUL\DNL DQG FLWUXV PDULQDGH DQG WKHQ FKDU JULOOHG 7KH ÂżQLVKHG SURGXFW LV ZUDSSHG DURXQG PDVKHG SRWDWRHV DQG WKHQ WRSSHG ZLWK FULVS\ JULOOHG RQLRQV &KLFNHQ ORYHUV QR GRXEW celebrate Chicken Palmer, a battered boneless chicken breast layered with prosciutto, spinach and fresh mozzarella and then FRPSOHWHG ZLWK D PHUORW GHPL JODFH (YHQ OXQFK WLPH DW 3DOPHUÂśV LV D ZRQGHUIXO RSWLRQ ZLWK D FUHDP\ OREVWHU ELVTXH VHYHUDO GLIIHUHQW 3DQLQL DQG ZUDS FKRLF HV DV ZHOO DV D YDULHW\ RI EXUJHUV DQG VDQGZLFKHV )RU D VSHFLDO WUHDW WKH VWHDN WLGELW VDQGZLFK LV FUHDWHG ZLWK SDQ VHDUHG )LOHW Mignon tidbits on a toasted garlic roll, topped with mozzarella cheese. $OWKRXJK WKHUH DUH IDYRULWHV RQ HDFK VHDVRQDO PHQX &DWD ODQRWWR LV DOZD\V H[SHULPHQWLQJ ZLWK QHZ LGHDV )RU H[DPSOH Palmerâ&#x20AC;&#x2122;s recently featured a large meatball as a special, similar WR D GLVK WKDW *HEELD WULHG DW D UHVWDXUDQW ZKLOH KH ZDV WUDYHOOLQJ 2I FRXUVH &DWDODQRWWR WRRN WKH FRQFHSW DQG LPSURYHG RQ LW *HEELD VDLG WKH FKHI ÂłGLG DQ DPD]LQJ MRE PDNLQJ WKH PHDWEDOOV 7KH\ ZHUH YHU\ ZHOO UHFHLYHG ´ 7KRVH JXHVWV ZKR PDQDJH WR VDYH URRP IRU GHVVHUW DUH UH warded with a mouthwatering selection, including crème brule, UDVSEHUU\ DOPRQG WRUWH DQG &KHI -RKQÂśV 7LUDPLVX Âą OD\HUV RI ODG\ ÂżQJHUV GLSSHG LQ HVSUHVVR DQG .DKOXD WKHQ WRSSHG ZLWK PDVFDU pone cream.
Beyond lunch and dining times, Palmerâ&#x20AC;&#x2122;s American Grille is DOVR D SRSXODU GHVWLQDWLRQ SDUWLHV )URP EDE\ VKRZHUV WR UHWLUH ment parties and other seasonal gatherings, Palmerâ&#x20AC;&#x2122;s has two URRPV VSHFLÂżFDOO\ GHVLJQHG IRU ODUJH HYHQWV 7KH 3RZHOO 5RRP LV DFFHQWHG E\ FRPIRUWLQJ PDKRJDQ\ D ÂżUHSODFH DQG OHDGHG JODVV ZDOOV 7KH /HQR[ 5RRP LV D MD]] LQVSLUHG URRP ZLWK PXVLFDO memorabilia and access to Palmerâ&#x20AC;&#x2122;s outdoor cafĂŠ. 5HJDUGOHVV RI WKH RFFDVLRQ EH LW D FDVXDO OXQFK RU D VSHFLDO dinner celebration, the staff at Palmerâ&#x20AC;&#x2122;s American Grille has SHUIHFWHG WKHLU FUDIW E\ VXUSDVVLQJ HYHU\ FXVWRPHUÂśV H[SHFWDWLRQV
Chef John Catalanotto graduate of Culinary Institute of America and at the LaVerne School of Cooking in Paris creates dishes that are so exquisitely plated, they are almost a shame to eat.
19
Ahi Tuna pan seared with lobster risotto
Tiramisu
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Chocolate Vanilla Cheesecake
(l to r) Kevin Gannon, Performance Foodservice - AFI; Yvette Floresta, head waitress; &KHI -RKQ &DWDODQRWWR Chef John Catalanotta, Bob Gebbia, owner; and Bob Hagan, Performance Foodservice - AFI 20
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WHOLE GRAIN PASTAS
Barilla Whole Grain is the delicious, whole grain pasta you don’t have to mask with red sauce. Try it in this simple, crowd-pleasing recipe! Elbow Macaroni Pasta Whole Grain
Finally, a whole grain pasta that doesn’t taste like the box it came in. With 6 grams of fiber* per serving, Barilla Whole Grain is a meal that’s both healthy and delicious. Who knew that pasta this good could also be this good for you?
384644......2/10 lb
Penne Pasta Whole Grain 384650 .....2/10 lb
Rotini Pasta Whole Grain 384643 ......2/10 lb
Spaghetti Pasta Whole Grain 384642.....2/10 lb
Penne Pasta Whole Grain 382675 .....12/13.25 oz
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THE BEST BACON YOU’LL NEVER COOK™ Bacon is one of the most important items in your kitchen, but it’s not without it’s operational hassles. Hormel Foodservice set out to change things. To make your bacon world better. To create a bacon solution that does it all. Introducing HORMEL® BACON 1™ Perfectly Cooked Bacon. If you’re a raw bacon user, you get the same front-of-house satisfaction, with newfound back-of-house benefits like less mess, time, labor and waste. If you use fully cooked bacon, you’ll continue to enjoy all of the efficiencies of fully cooked, but with no compromise to flavor, appearance or performance. You can have it all, thanks to our breakthrough, patent-pending cooking technique that delivers uncompromised bacon flavor, texture and eye appeal. You have to see and taste it for yourself, because there’s never been anything like it. Ever. ITEM#
419289
PRODUCT DESCRIPTION
PACKAGE
BACON 1 18/22 Style 288 total slices
2/144 slice
Contact Marc Di Fabio for Samples at 908.616.6272 or madifabio@hormel.com
©2014 Hormel Foods, LLC
24
Director of Sales and Profit Development
Audrey Nash Performance Foodservice - AFI
$ ffering a cost effective option can really boost your sales as long as you don’t sacriÀce quality when you do it. Get people in the door and still make money! People feel good and spread the word when they have experienced something pleasant and even more so when they feel like they got it at bargain prices. DON’T DO THIS BY BUYING INFERIOR QUALITY FOOD! Use basic foods, infused with your own ideas to make signature dishes that you can offer as a door opener. Train your staff to encourage your guests to order beverages, appetizers and desserts. They still can perceive the experience as a deal since they ordered a value entrée and all other items were optional.
Pancakes – these make a great canvas for all flavors. Pancakes have been around since the 1400’s; they have served as the theme for many restaurants and can offer much more than breakfast. Pancakes have been called Hotcakes, Flapjacks, and Griddle Cakes but in addition, many other variations exist like: Johnnycake, Palacinky, Blinchiki, Oladyi, Blini, Blintz, Crepe and Crespelle. This simple product can change as quickly as your imagination. Typically a pancake is made with Áour, eggs, and milk or water. You can adjust to make it with corn meal, buckwheat, whole wheat Áour or add more or less eggs or liquid to get a different consistency. Fluffy pancakes are great for breakfast but you may want a thinner pancake with a delicate Àlling for a dessert or entrée (crepe). Use your own signature ingredients and create Áavors to Àll or top these yummy cakes. By doing this you can control your costs and possibly cut down on waste in the kitchen by using some by-products from items on your menu. Get creative with names and descriptions on your menu. Try some out as specials, have a contest to help develop a new Áavor or name.
Examples If you are known for Prime Rib on Friday Nights, use that Áavor to create a crepe Àlled with rich shaved rib eye in a delicate wine sauce. If you are an Italian themed restaurant offer a pancake at lunch time Àlled with scallop and shrimp or other seafood and topped with a hollandaise sauce. Add a crepe or Àlled pancake as a homemade dessert or offer a Cajun twist to any menu by Àlling a corn cake (johnny cake) with spicy chicken or seafood. Johnnycake – A cake or bread made of corn meal and water or milk, usually cooked on a griddle. Palacinky – a thin crepe like variety of pancake, common in Central & Eastern Europe. Blintz – a thin pancake; usually wheat-Áour, folded to
Pancake Styles
form a casing (for cheese or fruit) then sauteed or baked.
Àlled (such as sour cream) and folded
Oladyi – “Russian” word for pancakes, these are small thick pancakes made from yogurt or milk-based batter.
Blinchiki – Russian word for blintzes. A thin pancake Àlled (such as chocolate, cheese, or mushrooms) and folded, fried a second time.
Blini – traditional Russian dish. a thin pancake; often used with buckwheat Áour,
Crepe – “French” for a very thin pancake, usually made 25
from wheat Áour. The pancake can be Àlled with sweet or savory items. Crespelle - “Italian” for crepes, very thin pancakes that can be rolled, folded or stacked with a savory or sweet Àling.
A Tradition of Quality All Heritage Farms fresh-frozen breads and rolls have been developed to meet the needs of the foodservice marketplace. 7KDW PHDQV HDFK GHOLFLRXV YDULHW\ LV VSHFLÀFDOO\ IRUPXODWHG WR VWDQG XS WR WKH ULJRUV RI UHVWDXUDQW NLWFKHQV DQG WKH KLJK standards of a chef. So whether the end result’s a creative sandwich or a basket of premium dinner rolls, our fresh-frozen, thaw-and-serve bread products are always the best option for foodservice.
Kaiser Corn-Dusted Roll 4.5”
ALSO TRY!
857649 .....72/3 oz
Pullman Soft Wheat Bread 28 slice
Hamburger Buns Sliced, 4”
857647.....10/24 oz
857651 .....96/2.1 oz
Bagel Variety, parbaked, 4 oz ............................................................994696......................12/6 ct Artisan Ciabatta Panini Bread ..........................................................333126 ......................55/4.6 oz Garlic Bread with Buttery Spread- 15” split loaf, heat & serve ............291110 ......................20/1 ct Hot Dog Buns, sliced, 6” ...................................................................857650 ......................96/1.7 oz Hamburger Buns, sliced, 4”...............................................................857651 ......................96/2.1 oz Kaiser Rolls, corn dusted, 4.5” TFF ....................................................857649 ......................72/3 oz Butter Croissants - sliced 2 oz ...........................................................329779 ......................4/16 ct Butter Croissants - sliced 3 oz ...........................................................329790 ......................4/12 ct Butter Croissants - unsliced 1 oz .......................................................329778 ......................4/32 ct Parker House White Dinner Rolls .75 oz .............................................857645 ......................192/.75 oz Pullman Soft Wheat Bread, 28 Slice .................................................857647 ......................10/24 oz Pullman Soft White Bread, 28 slice ...................................................857648 ......................10/24 oz Thick Sliced Soft Rye Bread - 19 Slice ...............................................254035......................8/32 oz Thick Sliced Sourdough Bread - high crown, 19 slice..........................329657 ......................8/40 oz Texas Toast, white, 15 slice ...............................................................857642 ......................10/24 oz Thick Sliced Wheatberry Bread, 19 slice ............................................857644 ......................8/36 oz 26
VERSATILITY. PROFITABILITY. SIMPLICITY.
THICK SLICED BEEF STEAK AND CHICKEN BREAST PORTIONS FOR SALADS, SANDWICHES, ENTRﾃ右S AND MORE! Thick Cut is a pre-portioned whole muscle protein with a thick slice. Each portion has a light marinade to ensure a tender and juicy eating experience. Grilled Sirloin Spinach Salad
NEW!
THICK SLICED BEEF STEAK AND CHICKEN BREAST PORTIONS FOR SALADS, SANDWICHES, ENTRﾃ右S AND MORE! AFI # 887927 896503 Thick Cut is a pre-portioned whole muscle protein with a thick slice. Each portion has a light marinade to ensure a tender and juicy eating experience.
For demonstrations and samples, please contact John DePoto, jdepoto@kisales.com; Dawn Fallon, dfallon@kisales.com or Elizabeth Esteves eesteves@kisales.com
27
More
The e Evo olutio on of
An American Icon
Corporate Executive CHEF ROBERT CONTI Performance Foodservice - AFI 908-436-3887 rconti@pfgc.com
Bo oom Bo oom Clam & Baco on Burrger 968348 .....8 oz Certified Angus Beef Burger速 946928 .....Clam Strips 874676 .....Applewood Bacon 152240 .....Boom Boom Sauce 902582 .....Green Leaf Lettuce 878065 .....Tomato 376912 .....Potato Roll
Sm mokey y Meattball urger Bu 239320 .....Ground Meat Ball Mix 336453 .....Smoked Mozzarella 896948 .....Tomato Bruschetta 360319 .....Brioche Fried Peppers Onions Potatoes
28
p s c U a l e m Burgers u i m e r P
Twiste ed Iow wa Harves st Burrger 331682 .....Ground Pork 883843 .....Bacon Ground 242555 .....Cheddar Porter Cheese 33538 .......Pretzel Roll Chef Made • Orange Zest Toasted Fennel seasoning mix Chef Made • Bacon Aioli Chef Made • Corn Relish
Chicken n Heu uvos Ra ancherros Bu urger 883590 .....Ground Chicken 259012 .....Pepper-Jack Cheese 157432 .....Egg, fried 304686 .....Southwest Salsa 857642 .....Texas Toast
29
Egg gs Ben nny Bu urger 968348 .....8 oz Certified Angus Beef Burger速 31458 .......Canadian Bacon 157436 .....Poached Egg 423284 .....Hollandaise Sauce 855551 .....Chives 907448 .....Spring Mix 376912 .....Potato Roll
My y Big Phat Greek k Lamb b Burg ger 324876 .....Ground Lamb 268196 .....Feta Cheese 413408 .....Tzatziki Sauce 944823 .....Pita Bread Cucumber, Tomato, Mint & Olive Relish - Chef made
30
Great Food Requires
Really Great Fries 5/16â&#x20AC;? Thin Cut French Fries .................Luigi ............ 416249.............6/5 lb Steak Cut French Fries .........................Luigi ............ 416248.............6/5 lb Clear Coat Battered Fries 3/8 ..............Roma........... 416227 .............6/4.5 lb Jersey Shore French Fries, skin-on ........Roma........... 416224.............6/4.5 lb
31
Chris Lazicki, Seafood Buyer, Specialist
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Lance ce Wilt is the Founder/Owner of Outcast Anglers LLC A gui guide ide service for anglers that is based near State College, PA. For mo m more re information, please visit www.outcastanglersllc.com
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Ariane Duarte is the chef/owner of CulinAriane Restaurant in Montclair, NJ. She has appeared on “Top Chef” and “Cook Your Ass Off.”
Joe Lasprogata, Marine Biologist, VP Samuel & Sons Seafood, and Longtime Fly Fisherman
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34
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Calamari Tubes and Tentacles 5-8”, imported 232037.....4/2.5 lb
Calamari Tubes and Tentacles, 3-5”, imported 238770.....1/10 lb
Calamari Tubes, 3-5”, imported 238771.....1/10 lb
Lightly Breaded Calamari Rings, domestic 78822.....6/2 lb
Calamari Tubes, 5-8, imported 232050.....4/2.5 lb
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Sail Brand Mexican shrimp: sweet, succulent and surpassed by none. Coming from the Sea of Cortez, our shrimp are procured in the ideal region for the best tasting shrimp. Our farmed and wild shrimp are processed under the strictest controls to assure the freshest quality possible. Shrimp 21-25, cooked, peeled, deveined, tail on, frozen 76868.....5/2 lb
White Shrimp 16-20, raw, peeled, deveined, tail-on, frozen 409523.....5/2 lb
White Shrimp 21/25, raw, peeled & deveined, tail on - frozen 281699.....5/2 lb
White Shrimp fully cooked, 41/50, peeled & deveined, tail off - frozen 281665.....5/2 lb
Shrimp 51-20, raw, peeled, deveined, tail on, frozen 79048.....5/2 lb
White Shrimp 16-20, shell on, headless, frozen 326781.....10/5 lb
White Shrimp 26-30, peeled, deveined, tail-off, raw, frozen 881569.....5/2 lb
White Shrimp 41-50, cooked, peeled, deveined, tail-off 315393.....5/2 lb
Shrimp Skewers 36/40 Peeled, deveined, Raw 947481.....1/10 lb
White Shrimp 16-20, raw, peeled, deveined, tail-on, frozen 421712.....5/2 lb
White Shrimp 26/30, raw, peeled, deveined, tail off - frozen 348111.....10/2 lb
White Shrimp 91/120, raw, peeled & deveined, tail off - frozen 340751.....5/2 lb
White Shrimp 16-20, cooked, peeled, deveined, tail-on 421341.....5/2 lb
White Shrimp 31-40, cooked, peeled, deveined, tail-on, frozen 859893.....5/2 lb
White Shrimp U-12, shell on, headless, frozen 326779.....10/5 lb
White Shrimp 16/20, raw, peeled, deveined, tail on - frozen 335601.....5/2 lb
White Shrimp 31/40, raw, peeled & deveined, tail off - frozen 348095.....5/2 lb
White Shrimp 21-25, raw, peeled, deveined, tail-off, frozen 343017.....5/2 lb
White Shrimp 41-50 count Tail-on, raw, peeled, deveined, frozen 863759.....5/2 lb
White Shrimp 21-25, raw, peeled, deveined, tail-off, frozen 389755.....10/2 lb
White Shrimp 61-70, raw, peeled, deveined, tail-off, frozen 395980.....5/2 lb
Breaded Butterfly Shimp 16-20 tail on 281694.....4/3 lb Breaded Butterfly Shimp 21/25, tail on 281695.....4/3 lb Tiger Shrimp 8-12, cooked, peeled, deveined, tail on, frozen 885013.....5/2 lb White Shrimp under 10, headless, shell on, frozen 246721.....10/5 lb White Shrimp 16/20, raw, peeled & deveined, tail on - frozen 348107.....5/2 lb
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White Shrimp U-15, shell on, headless, frozen 326780.....10/5 lb
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Lobster Meat claw, knuckle, frozen 266746.....6/2 LB Lobster Meat claw, knuckle, Leg, frozen 891857.....6/2 LB Lobster Tails 4 oz 153642.....1/10 LB Lobster Tail 5-6 oz frozen 957334.....1/10 LB
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ADE-FROM-SCRATCH LOOK. BACK-OF-HOUSE EASE.
Beer Battered Cod 2 oz, frozen Mrs. Friday’s 976103.....1/10 lb
Beer Battered Cod 2-3 oz, frozen Mrs. Friday’s 959067.....1/10 lb
Lobster Sensations - frozen Mrs. Friday’s 968194.....6/2 lb Our newest taste sensation is Mrs. Friday’s Lobster Sensations, a delicious blend of real Lobster and seafood. As proÀtable as it is easy to serve, Lobster Sensations comes vacuum-sealed with endless serving possibilities.
Breaded White Shrimp 31-40, frozen Mrs. Friday’s 230932.....12/6 oz
ALSO TRY! Ready to use savory seafood Àlling with back bay crab - frozen Mrs. Friday’s 272109.....24/6 oz
Popcorn Shrimp - 170-180, frozen King & Prince 860627.....12/7.5 oz
Tender shrimp are stuffed with Italian cheeses and coated with garlic and herb breading. Mrs. Friday’s 269267.....4/3 lb
ATRON-PLEASING FISH. EXACTLY WHAT YOU ORDERED. 41
>OPSL°THU`°MHJ[VYZ HMMLJ[°OLHY[°KPZLHZL KPL[Z°SV^°PU° ZH[\YH[LK°MH[°HUK°° JOVSLZ[LYVS°TH` YLK\JL°[OL°YPZR°VM°° [OPZ°KPZLHZL °
Premium Albacore Tuna Excellent Source of Protein and Omega-3 EPA & DHA
Bumble Bee Tuna Foodservice ®
• Bumble Bee® has been committed to bringing premium Albacore products to America’s tables since 1899. • All of our Solid Albacore contains an excellent source of Protein and Omega-3 EPA and DHA*. • We are the largest canned seafood company in North America with the largest procurement resources in the world. • Our 66.5 oz cans offer the highest number of servings at the lowest cost. Pink Salmon, can, TFF ...................... 27723 .................. 24/14.75 oz Chunk Light Tuna in water.................. 347942 ................ 48/3 oz Solid White Tuna in water .................. 239351 ................ 24/5 oz Solid White Tuna in water .................. 30619 .................. 48/3 oz
*Contains 40 mg of EPA and DHA combined per serving, which is 25% of the 160 mg Daily Value for a combination of EPA and DHA.
42
Pasta Perfecto
Cavatelli with Ricotta Cheese pre-cooked Roma......260064.....12/1 lb
Cheese Manicotti 2.75 oz Roma.....416041.....7/6 ct
Lobster Ravioli
jumbo size, 1.6 oz Piancone.....291565.....6/10 ct
Lasagna Flat Sheet Bulk 35 Ct ...................................Roma................ 231582 .............1/10 lb Meat Ravioli, pre-cooked, jumbo, round, TFF ..............Roma................ 231681..............3/4 lb Cheese Ravioli, cooked, jumbo...................................Roma................ 231686 .............3/4 lb Cheese Ravioli, medium square size, pre-cooked........Roma................ 416040..............2/3 lb Stuffed Rigatoni with cheese, pre-cooked...................Roma................ 231709..............4/2.5 lb -XPER 6WXIIHG 6KHOOV FKHHVH Ă&#x20AC;OOLQJ R] ..............Roma................ 416022..............4/16 ct Cheese Tortellini, pre-cooked .....................................Roma................ 260042 .............12/1 lb Tri Color Cheese Tortellini, pre-cooked ........................Roma................ 260003 .............12/1 lb
43
IN THE DRIVER’S SEAT Washington Avellaneda, Director of Transportation and Hamid Sarmadi, Safety Claims Manager
Performance Foodservice-AFI Honors Drivers with 5-year Accident-free Record
It was only 9 years ago that Hamid Sarmadi introduced a driver safety rewards program to recognize Performance Foodservice-AFI drivers who maintained an accident-free driving record for each year. In 2005, 18 drivers out of about 50 had no accidents at all. Today, 85 drivers out of 123 can say the same. he story these numbers tell is that we
T
have improved our safety record from 36 percent of our drivers having a perfect
Mike Irwin, President and Will Amada
driving record in 2005 to 75 percent in
2014,” says Hamid Sarmadi, Safety Claims Manager at Performance Foodservice-AFI. “We are very proud of our drivers’ accomplishments and are excited to honor 7 of them this year for having a 5-year accident-free record.” Will Almada, Erick Hernandez, Naouras Hajhasn, Mark Mahoney, Matthew Ordemann, Edmund Petrosky and Joseph Pytel have been awarded a special plaque and jacket, along with a cash reward at a special ceremony with Chuck Cuomo, CEO Region President; Michael Irwin, AFI President; Joe Monteleone, VP of Operations; Washington Avellaneda, Director of Transportation and Hamid Sarmadi.
Joe Monteleone, Vice President, Operations and Erick Hernandez 44
Susan Morgan, Vice President, Chief Financial Officer and Naouras Hajhasan
The Accident-Free Recognition Program is only one of many elements that constitute the driver safety program at Performance Foodservice-AFI. In addition to participating in quarterly driver safety meetings, drivers are required to complete a Pure Safety Program on a monthly basis. This online educational program covers various safety-related topics and requires that all drivers complete the interactive course modules. Some of the topics covered include defensive driving techniques for large vehicles, extreme driving conditions, safe backing and turning, Department of Transportation compliance,
Kathy Stevens, Vice President, Human Resources and Mark Mahoney
and much more. Drivers are also encouraged to share their own experiences with their peers to discuss valuable lessons learned from real-life situations. Elisa Robson, Vice President, Purchasing and Matthew Ordemann
“Another critical component of our safety program is our new Hire Safety Orientation Program,” says Hamid who is responsible for developing and implementing environmental and occupational health and safety programs for the company. “Our number one concern is the safety of our associates and the communities where we work.”
Gus Gordon, Vice President, Sales and Edmund Petrosky
Will Almada
Erick Hernandez
Naouras Hajhasan
Mark Mahoney 45
Matthew Ordemann
Edmund Petrosky
Joseph Pytel
Sweet Relish ..............................................................927818 ............ 4/1 gal Sweet Relish ...............................................................75613 .............. 1/1 gal Fresh Kosher Dill Pickle Chip, 1/2”, smooth ................882075 ........... 1/5 gal Whole Kosher Dill Pickle, #3, 110/150 ct ....................949704............ 1/6 gal Fresh Kosher Dill Pickle Spears, 300 ct .......................892974 ............ 1/5 gal Fresh Kosher Dill Pickle Spears, 250 ct .......................949711 ............ 1/5 gal Whole Half Sours Pickles, #6, 30/35 ct.......................949695 ........... 1/4 gal Whole Sour Pickles, #5, 40/50 ct ...............................949698 ........... 1/4 gal Kosher Pickle Chip 1/4” .............................................328413............ 1/5 gal Fresh Kosher Dill Pickle Chip, Crinkle cut, 1380 ct .......949702............ 1/5 gal Sweet Bread & Butter Pickle Chip................................299657............ 1/5 gal Whole Kosher Dill Pickles, #6, 55/65 ct ......................949699 ........... 1/5 gal Whole Half Sour Pickles, #2, 200/250 ct ....................949710 ............ 1/6 gal Red Cherry Peppers Diced ...........................................363734............ 1/5 gal Sauerkraut..................................................................949691............ 1/5 gal 46
MADE IN BRONX, NY
United Pickle has made pickles since the 1800’s and is the oldest continually operating pickle company in the city.
Produce Manager
Ed Carpenito
Performance Foodservice - AFI
Hi Folks! Big Ed here...
Roasting
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his month we are going to talk about Roasting! Vegetables and Tubers are the perfect choice for roasting. When you roast them it completely transforms them into crunchy, sweet, salty, peppery, herbal bites of happiness!
Roast at 425 degrees until crunchy salty good! They eat just like candy and go great with Dave Kleinâ&#x20AC;&#x2122;s incredible Fillets, Porterhouses, 1895 pork and even a side to burgers instead of fries! Here is one of my Favoriteâ&#x20AC;&#x2122;s â&#x20AC;&#x201C; simple, fresh and Wow tasty! Roasted asparagus with crusted Parmesan cheese! Pre-heat your oven to 425 degrees. Take a sheet pan and coat with non stick spray. Take your asparagus standard (#61532) standard and cut off the tough ends evenly. Spread them out on the sheet pan and drizzle some extra virgin olive oil across the stalks. Add salt and pepper. Add a Âź cup of grated Parmesan cheese and sprinkle the spears. Roast 15-20 minutes or until the cheese turns golden brown and the spears are tender. Now thatâ&#x20AC;&#x2122;s a great side to anything or even by itself. You can even stuff small plum tomatoes (#878056) with mozzarella, basil, oregano and top lightly with some bread crumbs for great hors dâ&#x20AC;&#x2122;oeuvres!
Two things happen when roasting. First, it evaporates the ZDWHU LQ WKHP ZKLFK WKHQ LQWHQVLĂ&#x20AC;HV WKH Ă DYRUV RI WKH LWHPV we are roasting. Second it caramelizes them on the outside bringing out their natural sweetness. Letâ&#x20AC;&#x2122;s look at some items that are great for roasting!
Roasting is fun and simple. Try your own combos and add different cheeses and spices. Have fun with roasting. Then Enjoy!
Here are some of the all time favâ&#x20AC;&#x2122;s! Asparagus Brussels sprouts Green and wax beans Carrots All Peppers 2QLRQV Broccoli
Sweet potatoes All potatoes All squashes Tomatoes (yes) Beets &DXOLĂ RZHU Greens!
Here are some perfect examples of roasting! Roasted smashed Marble potatoes (Marbles are mini purple, red, yellow potatoes). Take some of our marble potatoes (#311220, 10 lbs). First take your potatoes and boil them approximately 10 minutes. You want to get them so the skin is soft (not mushy). Take a sheet pan and place the taters on it with another pan and VPDVK RU Ă DWWHQ WKHP &RDW WKHP ZLWK VRPH ROLYH RLO VDOW pepper, paprika and garlic salt if desired. 47
Chill-Ripe Chill Ri
Bonduellle works every day to Bonduelle make off food. k vegetables bl the h future f f d
5 Way Vegetable Blend
carrots, corn, peas, green beans, lima beans, IQF 295101.....12/2 lb
Italian Cut Green Beans ............................ 321780 ......... 12/2 lb Cut Green Beans ....................................... 294793 ......... 12/2 lb French Style Green Beans.......................... 329630 ......... 12/2 lb Whole Green Beans................................... 294961 ......... 12/2 lb
Italian Vegetable Blend
Baby Lima Beans ...................................... 295034 ......... 12/2 lb
]XFFKLQL FDXOLĂ RZHU lima beans, green beans, IQF 294965.....12/2 lb
Broccoli Cuts ............................................ 294993 ......... 12/2 lb Broccoli Florets, medium, IQF ................... 294964 ......... 12/2 lb Broccoli Spears, TFF ................................. 862880 ......... 12/2 lb Brussels Sprouts, medium, IQF ................. 294962 ......... 12/2 lb
California Vegetable Blend
Whole Baby Carrots, IQF ........................... 295096 ......... 12/2 lb
EURFFROL FDXOLIRZHU carrots, IQF 295106.....12/2 lb
Diced Carrots, IQF .................................... 295112 ......... 12/2 lb Sliced Carrots, crinkle cut, medium, IQF .... 295094 ......... 12/2 lb &DXOLĂ RZHU ,4) ........................................ 294963 ......... 12/2 lb Corn on the Cob, 3â&#x20AC;?................................... 870647 ......... 1/96 ct
Succotash Blend
Corn on the Cob, 5.25â&#x20AC;? ............................. 870635 ......... 1/48 ct
tomatoes, corn, butter beans, IQF 314719.....12/2 lb
Whole Kernel Cut Corn .............................. 295038 ......... 12/2 lb Chopped Collard Greens ........................... 295519 ......... 12/2 lb Cut Okra ................................................... 295057 ......... 12/2 lb Diced Onions ............................................ 871382 ......... 1/20 lb
Scandinavian Vegetable Blend
Whole Onion Pearls ................................... 294992 ......... 12/2 lb
peas, zucchini, shoestring carrots, green beans, diced onions, IQF 295033.....12/2 lb
Peas and Carrots ...................................... 295099 ......... 12/2 lb Garden Green Peas ................................... 294990 ......... 12/2 lb Sugar Snap Peas....................................... 294966 ......... 12/2 lb Chopped Spinach, IQF .............................. 241421 .......... 12/2 lb
Capri Vegetable Blend
Zucchini Squash, sliced 3/8â&#x20AC;? .................... 326368 ......... 12/2 lb
JUHHQ EHDQV \HOORZ VTXDVK zucchini, carrots, IQF 260388.....12/2 2603 03 388 8 .....12/2 lb
<HOORZ 6TXDVK VOLFHG ................................ 329955 ......... 12/3 <HOOOORZ <H RZ 6TX TXDV DVK DV K VOLOLFH FHG...... ................................ 32 3299 9 55.... ....... 12 2/3 3 llb b
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All products are pasteurized for safety and are certiďŹ ed Kosher by the OU.
QUALITY I SERVICE I FLEXABILITY I PRICE Cholesterol Free Liquid Eggs (99% egg white), frozen.........246744 .........12/2 lb Select Hard Boiled Eggs - fully cooked ...............................238116 .........1/20 lb Scrambled Eggs Mix Cook-N-Bag, frozen ...........................246754 ........6/5 lb Whipping Egg Whites, frozen .............................................238117 .........6/5 lb Whole Liquid Eggs, with citric acid ....................................240395 ........15/2 lb Whole Egg with Citric Acid, liquid, Bag-N-Box ....................241661 .........1/20 lb
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Purveyors of Gourmet Cheeses from All Over the World!
Variety Cheese Box Atalanta
1 each of Australian Cheddar, Classic Gouda, Danish Blue, French Brie, French Goat Cheese, Huntsman, Morbier, Piave Blue Cheese
284946.......1/11 lb
Spanish Manchego Cheese, Round Monte Alba
Manchego is a name-protected cheese which may only be made in Spain‘s central La Mancha region—and only from the milk of Manchega sheep.
292313.......1/7 lb avg 278633.......2/7 lb avg
Gouda, Red Wax
French Brie
Mill Dance
Eiffel Tower
Serve warm in phyllo dough with jam. Made from cow‘s milk, the rind on this cheese is edible and the inside is soft and creamy in texture. The flavor is smooth, rich and creamy.
193031.......1/1 kg
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This cheese from Northern Holland is a Dutch Gouda.
862192.......1/10 lb
Brie Eiffel Tower
Brie has been made in Canada since the French colonization. This classic, soft ripened seductive cheese is always the first to disappear from the cheese plate. Perfect sizes and value for catering and food service. This cheese is also Tablet K kosher.
972257.......1/1 kg
Pecorino Romano 1/4 Cut Wheel Zerto
Pecorino Romano is Italy’s oldest cheese, dating back to ancient Roman times. This hard sheep’s milk cheese is typically aged for one year and used as a grating cheese. Zerto Pecorino Romano, like most Pecorino Romano made today, is made in Sardinia where land and sheep are abundant.
903661.......1/12 lb
Parmigiano-Reggiano Zerto
It is a cooked and unpressed, semi-fat, hard cheese made from raw cow’s milk. The cheese is encased within a yellowish-golden and slightly oily rind on which the brand name Parmigiano-Reggiano is stenciled in small dots.
886046.......1/19 lb
Blue Danish Cheese, wheel .......................................................Green Isle ............. 242673 ........... 1/6 lb avg Boursin with Garlic & Fine Herbs 12/5.25oz ..............................Boursin ................. 948156 ........... 12/5 oz Cheddar Cheese with Porter ......................................................Cahill’s Farm ......... 242555 ........... 2/2 kg Double Gloucester Cheese with Onions & Chives.........................Abbeydale ............ 978076 ........... 2/6.5 lb English Stilton Cheese ...............................................................Ilchester ................ 932115 ........... 1/10 lb Fontina Cheese .......................................................................Danish .................. 922448 ........... 1/15 lb Smoked Gouda .......................................................................Dutch Mill ............. 896030 ........... 1/6 lb Belgium Smoked Gouda Cheese ................................................Dutch Mill ............. 326198 ........... 4/6 lb Grana Padano 1/4 cuts ...........................................................Agriform ............... 324507 ........... 1/20 lb avg Austrian Natural Gruyere ..........................................................Atalanta ............... 346414 ........... 2/7 lb Gruyere Cheese Blend, cut .......................................................Atalanta ............... 898302 ........... 1/7 lb avg Natural Gruyère 2/6 lb ............................................................Le Superbe ............ 292269 ........... 1/6 lb avg Gruyere Cheese, Natural Swiss ................................................Le Superbe ............ 278585 ........... 2/6 lb avg Havarti with Dill Cheese............................................................Danamark ............. 885443 ........... 1/9 lb Manchego Aged 1 Year Black Coat 2/7 lb ................................Don Juan .............. 242665 ........... 2/7 lb avg Smoked Mozzarella .................................................................Zerto .................... 336453 ........... 4/2.5 lb Parmesan Reggianito 4/16 Lb ................................................... .......................... 26958 ............. 1 each Shredded Parmesan Cheese ......................................................Zerto .................... 972233 ........... 4/5 lb Imported Pecorino Romano Wheel 1/45 ...................................Zerto .................... 972235 ........... 1/45 lb avg Port Salut Cheese .....................................................................Safre .................... 949447 ........... 1/4.5 lb St Andre Cheese ...................................................................... .......................... 27049 ............. 1/4.5 lb avg Swiss Cheese, domestic 4x4 .....................................................Martel .................. 857402 ........... 1/6 lb avg Swiss Cheese, domestic 4x4 .....................................................Martel .................. 261798 ........... 4/6 lb avg
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Quality Never Stops Classic Italian Cheese Made In The U.S.A.
Burrata Cheese Ball 355554â&#x20AC;Ś..6/8 oz This rare Italian delicacy is now available in the United States from BelGioioso. Silky on the outside and creamy RQ WKH LQVLGH %XUUDWD ERDVWV D ULFKO\ VZHHW PLON\ Ă DYRU that is sure to please the palate. This made-to-order cheese is hand-formed into 4 oz. or 8 oz. balls and packaged in water for an extended shelf life.
Crumbly Gorgonzola Half Wheel Fresh Mozzarella Pre-Sliced Log 875678â&#x20AC;Ś..8/1 lb BelGioiosoâ&#x20AC;&#x2122;s Fresh Mozzarella is a semi-soft cheese made from FRZ¡V PLON ,WV GHOLFDWH Ă DYRU DQG SRUFHODLQ ZKLWH DSSHDUDQFH enhances salads, sandwiches and other light meals.
Mozzarella Cheese, 16 slices, fresh log 875678 .....8/1 lb
Asiago Quarter Wheel 885456â&#x20AC;Ś..2/6 lb Aged at least 5 months, this sweet, nutty cheese has a ZRQGHUIXOO\ SURQRXQFHG Ă DYRU WKDW LV SHUIHFW IRU VQDFNing. A semi-hard table cheese, made from part skim milk, it is easily shredded into your favorite recipes or served cubed with beer or a full-bodied red wine.
Parmesan Cheese Wheel 962520â&#x20AC;Ś..1/24 lb Made from part skim milk and aged over 10 months, this naturally low-fat, hard cheese is typically grated or shredded RYHU SDVWD ULFH VRXSV DQG VDODGV ,WV ULFK VZHHW QXWW\ Ă DYRU also makes it perfect for sauces, snacks and desserts. 52
926596â&#x20AC;Ś..1/8 lb avg Aged 90 days, this soft, blue-green veined cheese has a full, HDUWK\ Ă&#x20AC;DYRU DQG FUHDP\ WH[WXUH 3HUIHFW IRU VSUHDGV DQG VDXFHV WU\ LW RYHU SDVWD EHHI FKLFNHQ DQG YHJHWDEOHV RU PL[ LW ZLWK PXVWDUG DQG ROLYH RLO IRU D WDVW\ VDODG GUHVVLQJ
6WRQ\Ă&#x20AC;HOG 2UJDQLF 2LNRV LV QRZ 6WRQ\Ă&#x20AC;HOG *UHHN 'HOLFLRXV RUJDQLF *UHHN \RJXUW QR PDWWHU ZKDW \RX FDOO LW ,QFUHGLEO\ WKLFN DQG ULFK 6WRQ\Ă&#x20AC;HOG *UHHN KDV WZLFH WKH SURWHLQ RI UHJXODU \RJXUW DQG OHVV ODFWRVH
Greek Yogurt Plain fat free, organic, TFF 850344.......12/5.3 oz
*UHHN <RJXUW 3ODLQ IDW IUHH RUJDQLF 7)) R]
Also Available! Smoothie Yogurt Variety - 12 strawberry, 12 wild berry, low fat, organic,TFF..................897868 ........ 24/6 oz Smoothie Yogurt Variety - 6 each strawberry, peach, raspberry and wild berry, organic, TFF .........................................................................................971307 ........ 12/10 oz Greek Yogurt with Honey, fat free, organic, TFF .............................................................231261 ........ 12/5.3 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 Honey fat free, organic, TFF .....................................................................317886 ........ 24/4 oz Yogurt Variety - strawberry, vanilla, blueberry, organic, TFF ...........................................971271 ........ 12/6 oz Greek Yogurt Plain, fat free, organic, TFF ......................................................................850344........ 12/5.3 oz Yogurt Plain, low fat, organic, TFF ................................................................................979595 ........ 6/32 oz Fat Free Plain Organic Yogurt.......................................................................................861589 ........ 6/32 oz Yogurt Vanilla low fat, organic, TFF...............................................................................950237 ........ 12/6 oz Yogurt Vanilla low fat, organic, TFF...............................................................................979596 ........ 6/32 oz Yogurt No Fat Variety, strawberry, vanilla, blueberry .....................................................971268 ........ 12/6 oz For more information please contact Infusion Sales Group ( ) - [ &KULV %UHVOHU &%UHVOHU#LQIXVLRQVJ FRP
53
Dress Your Salads with
Mediterranean Feta
Chianti & Basil Vinaigrette
Roasted Red Pepper & Garlic
Chianti & Basil Vinaigrette - trans fat free ...............258782 .......... 2/1 gal Mediterranean Feta ...............................................258792 .......... 2/1 gal Parmesan & Romano .............................................258796 .......... 2/1 gal Roasted Red Pepper & Garlic .................................258793 .......... 2/1 gal
Blue Cheese - trans fat free ............................................. 201330 ........ 4/ 1 gal Caesar - trans fat free...................................................... 211423 ......... 4/ 1 gal Creamy Italian - trans fat free .......................................... 201332 ........ 4/ 1 gal Classic Golden Italian - trans fat free ............................... 889656 ........ 4/ 1 gal Italian Dressing - seperating style, trans fat free .............. 201340 ........ 4/ 1 gal Honey Dijon Mustard - trans fat free ................................ 863425 ........ 4/ 1 gal Buttermilk Ranch - trans fat free ...................................... 201344 ........ 4/ 1 gal Russian Dressing - trans fat free ...................................... 863426 ........ 4/1 gal Golden Italian - reduced calorie trans fat free .................. 201339 ........ 4/ 1 gal
Honey Dijon Mustard
Classic Golden Italian
Caesar
Blue Cheese
French Dressing - trans fat free .................201317 ......... 4/ 1 gal
Orange French
54
Lemonade Drink Mix 899670.....15/2 gal Pink Lemonade Drink Mix 893582.....15/2 gal Crystal Light Fruit Punch 28217.....12/2 gal Lemonade Drink Mix, sugar free 68201.....12/2 gal Crystal Light Strawberry Kiwi 28159.....12/2 gal Citrus Blend Drink Mix, sugar free, TFF 28221.....12/2 gal Crystal Light Iced Tea 28219.....12/2 gal Crystal Light Raspberry Ice 371903.....12/2 gal
55
56
$3.84 Rebate on LAY’S® Kettle Cooked Chips January 27 – December 31, 2014 40% Less Fat (Than Regular Potato Chips )
3. 4. 5. 6.
Jalapeño Cheddar Flavored Chips
Salt & Vinegar Flavored Chips 40% Less Fat
Lay’s® Kettle Cooked Chips Variety Pack
2.
(Than Regular Potato Chips)
(Than Regular Potato Chips)
Original Chips
1.
40% Less Fat
40% Less Fat
(Than Regular Potato Chips )
Jalapeño Flavored Chips
BBQ Flavored Chips
PROGRAM REQUIREMENTS TO QUALIFY FOR CASE REBATE: Receive $3.84 off per case for LAY’S® Kettle Cooked Chip Items listed below for purchases made through December 31, 2014. (A check will be mailed to you). Product must be purchased from an authorized Foodservice Distributor; and proof of purchase from the foodservice distributor must be included with rebate request form. Please allow 4-6 weeks for payment after receipt & verification of claim. Contracted Accounts are not eligible for the program. Valid only to customers in the following states : ME, VT, NH, MA, RI, CT, NY, NJ, PA Requests must be postmarked by January 31, 2015.
PAYMENT REQUEST FORM ATTACH COPY OF FOODSERVICE INVOICE
Operator Name: _____________________________________ Address: ____________________________________________ City, State, Zip: _______________________________________
Submit this page along with Proof of Purchase to: Attn: LAY’S® Kettle Cooked Chips Coupon 7701 Legacy Drive Mail Stop 3C-263 Plano, TX 75024
Contact Name & Phone Number: ________________________ Distributor Sales Coupon Foodservice Distributor: _______________________________ Qualified LAY’S® Kettle Cooked Products: CASE GTIN-14
PRODUCT DESCRIPTION
PACKAGE
Mfg # UNITS OZ WEIGHT ALLOWANCE
LAY'S® KETTLE CHIPS 40% LESS FAT ORIGINAL
00028400251150 25115
64
1.375
$3.84
LAY'S® KETTLE CHIPS 40% LESS FAT JALAPENO CHEDDAR
00028400251112 25111
64
1.375
$3.84
LAY'S® KETTLE CHIPS 40% LESS FAT SALT & VINEGAR
00028400251136 25113
64
1.375
$3.84
LAY'S® KETTLE CHIPS 40% LESS FAT APPLEWOOD SMOKED BBQ
00028400095983 09598
64
1.375
$3.84
LAY'S® KETTLE CHIPS JALAPENO FRITO-LAY® VARIETY PACK 30CT LSS LAY'S® KETTLE CHIP MIX
00028400444293 44429 00028400251488 25148
64 2
1.375 41.25
$3.84 $3.84
All trademarks are owned by PepsiCo, Inc., its affiliates or subsidiaries. © 2014.
Making Great Carving Stations M
Fabulous Applewood Smoked Carve Masterâ&#x201E;˘ 343663.....2/10# avg
Premium Silver Medal Original Smoked Pit Ham 29464.....2/14-16 lb
Bronze Medal Smoked Carving Pit Ham 46448.....2/15-17 lb
For demonstrations and samples, please contact John DePoto, jdepoto@kisales.com; Dawn Fallon, dfallon@kisales.com or Elizabeth Esteves eesteves@kisales.com 58
So ManyWays To Enjoy
Turkey BREAKFAST Turkey Bacon, smoked, 32 slices, layout, frozen Butterball.....250732.....2/6 lb Fully Cooked Turkey Bacon Butterball.....306311.....1/300 each Turkey 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 Burger
Turkey Sausage
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 Turkey Salami - frozen Butterball.....271228.....2/8 lb avg
NEW
TURKEY - RAW Turkey Breast, boneless, netted, raw, frozen Butterball.....423091.....2/12-14 avg 7XUNH\ %UHDVW Ă&#x20AC;OHW SRUWLRQ R] LQGLYLGXDOO\ ZUDSSHG UDZ IUR]HQ Butterball.....423563.....36/4 oz French Cut Turkey Breast - frozen, raw Carolina Turkey.....896744.....4/7 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 Grade A Whole Turkey TFF, frozen, raw Carolina Turkey.....957370.....2/20-22 lb TURKEY - FULLY COOKED Fully Cooked â&#x20AC;&#x153;JUST PERFECTâ&#x20AC;? Roasted Gold Turkey Breast, TFF, all natural Just Perfect.....272460.....2/9 lb Fully Cooked Turkey Breast with reduced sodium Butterball.....373123.....2/9 lb avg
Turkey Bacon
Just Perfect All Natural
Roasted Turkey Breast
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Dedicated to Your Sweetener Needs
â&#x201E;˘
Light Brown Sugar, TFF 32446.....24/1 lb
Dark Brown Sugar, TFF 33223.....24/1 lb
Granulated Sugar, TFF 56920.....1/25 lb
Bakers Special Sugar ................... 934722 ..... 1/50 lb
Powdered Sugar, 10x, TFF ............ 26206 ....... 24/1 lb
Extra Fine Granulated Sugar ......... 27453........ 1/50 lb
Powdered Sugar, 6x, TFF .............. 27464 ....... 1/50 lb
Golden Brown Sugar,TFF .............. 27474 ........ 1/50 lb
Raw Sugar, 1/6 oz, packet ........... 326231 ..... 1/1200 ct
Granulated Sugar, TFF .................. 49200 ....... 8/5 lb
6XSHUĂ&#x20AC;QH %DU 6XJDU 7)) .............. 32230 ....... 24/1 lb
Packet Sugar, 1/8 oz, blue ........... 34518 ....... 1/2000 ct
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Items Available at PERFORMANCE Foodservice AFI What is Harvestland? All natural, the way nature intended â&#x20AC;&#x201C; without use of antibiotics or added growth hormones â&#x20AC;&#x201C; minimally processed with no artificial ingredients. Animals are raised in an ecoâ&#x20AC;&#x201C;friendly environment with vely clean air and water. Naturally Grown-Harvestland works exclusively with small family farms.
ATTRIBUTES OF HARVESTLAND CHICKEN â&#x20AC;˘ All Natural Ingredients â&#x20AC;˘ No Preservatives No Hormones or Steroids â&#x20AC;˘ No Antibiotics Ever HARVESTLAND CHICKEN RTC Boneless, Skinless, Chicken Thigh Fillet, 76-84 pieces .....................................420437 ............. 4/5 lb Fully Cooked, Breaded ABF Chicken Breast Chunks, Gluten Free ..............................333595 ............. 2/5 lb HARVESTLAND FRESH CVP CHICKEN )UHVK &93 $%) %RQHOHVV 6NLQOHVV %XWWHUĂ \ &KLFNHQ %UHDVW 5DQGRP .....................371421 .............. 4/5 lb HARVESTLAND BEEF Fully Cooked ABF Beef Hot Dogs, 8:1.......................................................................368622 ............. 2/5 lb
For More Information Please Contact KeyImpact Sales & Systems, Inc. John DePoto at jdepoto@kisales.com | Dawn Fallon at dfallon@kisales.com Tracey Farinaro at tfarinaro@kisales.com | Elizabeth Esteves at eesteves@kisales.com www.kisales.com
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Import S p e c i a lt y f o o d Afi # 417804
AFI # 862527
AFI # 368799
AFI # 994257 / 857851
AFI # 354971
AFI # 862528 / 861860
AFI # 54177
AFI # 51947
AFI # 337488
ambrosia
ambrosia
Manzanilla Olive, Pitted, Cocktail TFF - Split.......861860.......1/1 qt Queen Green Olive Pitted, 100-110 ct. TFF .........861205 ......4/1 gal Queen Green Olive Stuffed ..................................51947 .........4/1 gal Manzanilla Olive, Pitted, Cocktail TFF .................862528 ......12/1 qt Manzanilla Olive, Stuffed TFF..............................862529 ......4/1 gal Salad Olives........................................................862527 ......4/1 gal Cocktail Onions, Split .........................................857851 .......1/1 qt Cocktail Onions ..................................................994257 ......12/32 oz Saffron ...............................................................354758.......1/1 oz
Sliced Water Chestnuts TFF .................................337488 .......6/#10 Fruit Cocktail in Light Syrup .................................368799 ......6/#10 Stuffed Grape Leaves with Rice ...........................354971 .......6/70 oz Green Olives Stuffed with Pimento.......................417804 .......4/1 gal
Colmans Dry Mustard, English Original ..............................71863 .........12/16 oz 6XSHUĂ&#x20AC;QH 0XVWDUG 7)) ........................................54177 .........1/1 lb
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Latex Glove, powdered, medium Don the Glove ........ 417055 ....10/100 ct Latex Glove, powder free, large Dawn the Glove ..... 407954 ....10/100 ct Latex Glove, powdered, large Dawn the Glove ..... 407956 ....10/100 ct Latex Glove, powdered, extra large Dawn the Glove ..... 417142 .....10/100 ct Polyethylene Gloves, gauntlet cuff, medium First Mark............... 981280 ....4/250 ct Polyethylene Gloves, value, medium Valugard ................. 40314 ......10/100 ct Polyethylene Gloves, value, medium Valugard ................. 903859 ....10/10/100 ct Polyethylene Gloves, embossed value, large Valugard ................. 128626 ....1/10/100 ct Polyethylene Gloves, embossed value, large Valugard ................. 942022 ....10/10/100 ct Poly Aprons, medium duty First Mark............... 253655 ....1/100 ct Clear Plastic Aprons, econo, 28x46 Handgards ............. 950605 ....1/200 ct
Vinyl Gloves, powdered, small Dawn the Glove ..... 407953 ....10/100 ct Vinyl Gloves, powder free, medium First Mark............... 981330 ....4/100 ct Vinyl Gloves, powder free, medium Handgards ............. 966752 ....4/100 ct Vinyl Gloves, light powder, medium First Mark............... 981308 ....4/100 ct Vinyl Gloves, powdered, medium Dawn the Glove ..... 407955 ....10/100 ct Vinyl Gloves, powder free, large First Mark............... 981311 ....4/100 ct Vinyl Gloves, powder free, large Handgards ............. 915438 ....4/100 ct Vinyl Gloves, powder free, large Dawn the Glove ..... 407951 ....10/100 ct Vinyl Gloves, light powder, large First Mark............... 981305 ....4/100 ct Vinyl Gloves, powdered, large Dawn the Glove ..... 407959 ....10/100 ct Vinyl Gloves, powder free, clear, xlarge Dawn the Glove ..... 424723 ....10/100 ct Vinyl Gloves, powder free, xlarge Handgards ............. 296683 ....10/100 ct Vinyl Gloves, powdered, xlarge Dawn the Glove ..... 407952 ....10/100 ct Vinyl Gloves, medium, long cuff Handgards ............. 33245 ......10/100 ct Synthetic Gloves, powder free, extra large Handgards ............. 172038 ....10/100 ct Synthetic Gloves, powder free, Ultra Strech, medium Silver Source.......... 350958 ....10/100 ct Synthetic Gloves, powder free, Ultra Strech, large Silver Source.......... 350960 ....10/100 ct
Culinary Expo2014
September 16
10 am - 5 pm @ MetLife Stadium Rutherford, New New Jersey Jersey East Rutherford,
Touchdown
First Down own
Hail Mary
Pass Rush
Overtime
Game Ball
STADIUM & FIELD TOURS
& JETS FLIGHT CREW APPEARANCE
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Cocktail Party at 5:00 PM
Â&#x2021; S H U I R U P D Q F H I R R G V H U Y L F H F R P D I L