Culinary Edge vol 63 digital

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summer 2016 voluŵĞ 63

Blues Tastes So Good B.B.King Blues Club & Grill in NYC The Perfect Order by Sam Roselli

Tomatoes by Lou Piancone

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Certified Angus Beef

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Empire’s Treasure Yellowfin Tuna Steaks and Portions

Çž %Ćź&ơ- "' ơƚ ơ' V('/ '" ' • Tuna steak, loin and block products are specially and minimally processed to help maintain the fresh qualities of the tuna - even after freezing. High quality product, sourced from Indonesia with CO2 added to preserve color. This proccess results in a better appearance, a two-year frozen shelf life, and an eight-day shelf life for thawed product. • Year-round supply, 100% net weight product, individually vacuum-packed, 100% usuable product. • YellowďŹ n Tuna is an excellent source of lean protein, vitamins and minerals and rich in heart-healthy Omega-3 Fatty Acids making it a perfect menu addition for health conscious consumers. • An assortment of saku blocks, steaks, and loin cuts. • YellowďŹ n Tuna can be used raw in sashimi or sushi or grilled, baked, broiled, or steamed. When cooked, the meat has a ďŹ rm texture, off-white color and a mild avor. DESCRIPTION

METRO #

PACK/SIZE

Tuna Saku Block, 8-12 oz, frozen 420826 1/10 lb Additional info for Tuna Saku Block: Also called Ahi in Hawaii. High fat content-darkest and fattiest of tuna, XQFRRNHG PHDW LV QDWXUDOO\ UHG 0HDW WXUQV ÀUP DQG RII ZKLWH ZKHQ FRRNHG Tuna Steak Sashimi, 6 oz, frozen 420829 1/10 lb Tuna Steak Sashimi, 8 oz, frozen 420830 1/10 lb Additional info for Tuna Steak Sashimi: 0LOG PHDW\ à DYRU VLPLODU WR VZRUGÀVK 6HUYH UDZ DV VDVKLPL DQG LQ VXVKL &DQ EH VHUYHG UDZ LI KDQGOHG SURSHUO\ 6DVKLPL JUDGH W\SLFDOO\ PHDQV LW KDV EHHQ IUR]HQ XQGHU D IRUPXOD E\ WKH )'$ 0RVW ÀVK LV UHTXLUHG E\ ODZ WR EH IUR]HQ WR EH VHUYHG DV VXVKL VDVKLPL LQ WKH 8QLWHG 6WDWHV 9DULRXV SDFN VL]HV KHOS RSHUDWRUV FRQWURO SRUWLRQV ZLWK OLWWOH WR QR ZDVWH &DQ DOVR EH EDNHG JULOOHG URDVWHG EURLOHG RU VWHDPHG ,QGLYLGXDOO\ YDFXXP SDFNHG SRUWLRQV 4

08

Table of Contents

10

Feature

Blues Taste So Good pg8 B.B. King Blue’s Club & Grill in NYC

a Chef P

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29

CONTENTS

Advertisers’ Guide ................ 7 Tomatoes .............................15 The Perfect Order ...............29 The Driver’s Seat.................44 spring

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2016 63 mer /sumvolumn

EXECUTIVE EDITOR/ART DIRECTOR Kay Liddell

ON O N THE COVER: stes a T es d Grill in NYC Blu Goes o lub & So.King Blu C ct Order

It’s IIt t’’ss time for a hearty bowl of S of Seafood Curry

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MAGAZINE DIRECTOR Michele Adams GRAPHIC DESIGN Tim Harper Joseph Rothermund EDITORIAL CONTRIBUTORS Audrey Nash Sam Roselli Ed Carpenito

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COPY PROOFING Lee Ann Vietri Got News? We welcome news about your operation, staff or you! Share your news with us by emailing Tim Harper at Tim.Harper@pfgc.com To read this issue and earlier volumes of Culinary Edge Magazine, go to www.performancefoodservice.com/metrony. Also, access our website for valuable Manufacturer Rebates and Coupons. From the homepage, simply click Featured Manufacturers and Rebates and print on demand.

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CULINARY EDGE EDITORIAL BOARD Ed Carpenito Chef Robert Conti Michelle Kelly David Klein Kay Liddell Audrey Nash Sue Nissley EDITORIAL OFFICE Louis M. Piancone Performance Foodservice Sam Roselli 1 Ikea Drive, Elizabeth, NJ 07207 Ivan Shulman 1.800.275.9500 www.performancefoodservice.com/metrony

There’s a Place at the Table for Premium Quality Soups

New England Clam Chowder Shrimp & Roasted Corn Chowder ĚĞůŝŐŚƞƵů ĐƌĞĂŵLJ ĐŽŵďŝŶĂƟŽŶ ŽĨ ƐǁĞĞƚ ƌŽĂƐƚĞĚ ĐŽƌŶ͕ ƚĞŶĚĞƌ ƐŚƌŝŵƉ͕ njĞƐƚLJ ƌĞĚ ƉĞƉƉĞƌƐ ĂŶĚ ƉŽƚĂƚŽĞƐ͕ ĮŶŝƐŚĞĚ ǁŝƚŚ Ă ƚŽƵĐŚ ŽĨ ƐƉŝĐĞ͘ 866233….4/4 lb

Maine Lobster Bisque

Turkey Sausage & Kale Soup

ƉĞƌĨĞĐƚ ďůĞŶĚ ŽĨ ŵŝŶĐĞĚ ƐǁĞĞƚ ůŽďƐƚĞƌ ŵĞĂƚ ƐŝŵŵĞƌĞĚ ŝŶ ƌŝĐŚ ĐƌĞĂŵ ĂŶĚ ƐŚĞƌƌLJ ǁŝŶĞ͘ 506752….4/4 lb

dƵƌŬĞLJ ƐĂƵƐĂŐĞ ĂŶĚ ƐǁĞĞƚ ƉŽƚĂŽƚĞƐ ĚĞůŝǀĞƌ Ă ƵŶŝƋƵĞ ƚǁŝƐƚ ŽŶ ĂŶ ŽůĚ ǁŽƌůĚ ĐůĂƐƐŝĐ͕ ĂĐĐĞŶƚĞĚ ďLJ ŚĞĂƌƚLJ ŬĂůĞ͕ ǁŚŝƚĞ ďĞĂŶƐ͕ ďƌŽǁŶ ƌŝĐĞ ĂŶĚ njĞƐƚLJ ŚĞƌďƐ͘ 506488….4/4lb 6

ƵƚŚĞŶƟĐ EĞǁ ŶŐůĂŶĚ ůĂŵ ŚŽǁĚĞƌ͕ ƚŚŝĐŬ ĂŶĚ ƌŝĐŚ͕ ŵĂĚĞ ǁŝƚŚ ƐǁĞĞƚ ĐƌĞĂŵ ĂŶĚ ŇĂǀŽƌĨƵů ĐůĂŵ ďƌŽƚŚ͕ ůŽĂĚĞĚ ǁŝƚŚ ƚĞŶĚĞƌ ĐŚƵŶŬƐ ŽĨ ĐůĂŵƐ͕ ƉŽƚĂƚŽĞƐ ĂŶĚ ƐƉŝĐĞƐ͘ 506698…..4/4 lb

Roasted Red Pepper & Smoked Gouda Bisque ZŽĂƐƚĞĚ ƌĞĚ ƉĞƉƉĞƌƐ ĂŶĚ ƐŵŽŬLJ 'ŽƵĚĂ͕ Ă ƵƚĐŚ ĐŚĞĞƐĞ ǁŝƚŚ ďƵƩĞƌƐĐŽƚĐŚ ĂŶĚ ŶƵƩLJ ƵŶĚĞƌƚŽŶĞƐ͕ ĂĚĚ ĂŶ ŽǀĞƌĂůů ƌŝĐŚŶĞƐƐ ƚŽ ƚŚĞ ƐŽƵƉ ǁŚŝůĞ ŵĂŝŶƚĂŝŶŝŶŐ Ă ĚĞůŝĐĂƚĞ ƚĞdžƚƵƌĞ͘ 506647…..4/4 lb

Advertisers Guide First Mark Grill Cleaner .......................................................33 Furmano’s Low Sodium Beans...............................................22 Heritage Ovens Pies ............................................................13 Heritage Ovens Pies ............................................................14 Pepsico Top N Go ....................................................................23 Piancone Gourmet Ravioli ..................................................52 Path Proven ............................................................................ 2 Ridgecrest Chicken Breast .................................................53 Ridgecrest, WC and Silver Source fully cooked Turkey ....36 Ridgecrest, WC and Silver Source fully cooked Turkey .... 37 Roland Imports ........................................................................24 Roland Imports ........................................................................25 Roland Srirachi Salt ................................................................38 Sweet Streets ..........................................................................43 Thomas Foods Australian Beef and Lamb ............................47 West Creek Dessert Toppings .............................................49 West Creek Fruit Fuillings ...................................................54 West Creek Pork .................................................................. 26 West Creek Potatoes ...........................................................48

Advance Pierre Steak Eze .......................................................39 Allegiance Pork .................................................................... 30 Allegiance Pork .................................................................... 31 Amoy Potstickers and Noodles ...............................................50 Ascend Mixers .........................................................................32 Austin Blues Smoked Ribs......................................................34 Austin Blues Smoked Ribs......................................................35 Bay Winds Lobster ............................................................... 41 Bay Winds Lobster ............................................................... 40 CAB Grades do Count ..........................................................42 Path Proven CAB .................................................................. 56 Piancone Specialty Ravioli .................................................55 Path Proven ............................................................................ 3 Conagra Pam Spray ...............................................................46 ConAgra Hebrew National Hot Dogs ......................................12 Daviid’s Gluten Free and Decandent Cookies ......................27 Eastern Fish Shrimp................................................................28 Empire’s Treasure Beer Battered Cod and Flounder ........51 (PSLUH·V 7UHDVXUH <HOORZÀQ 7XQD 6WHDNV DQG 3RUWLRQV ...... 4

2016 Jersey shore show

7

t’s 8:20 p.m. on a Satuday night. As the kitchen doors swing open, the sounds of that night’s headlining band SXVKHV LWV ZD\ LQ EOHQGLQJ ZLWK WKH FDFRSKRQ\ RI JULOOV Ă€ULQJ appliances operating, and a variety of chefs interacting in a verbal shorthand of kitchen lingo. Despite the controlled chaos of the dinner rush in the busy New York City restaurant of B.B. King Blues Club & Grill, Executive Corporate Chef Wenford Patrick Simpson focuses his attention on preparing the plate in front of him, weaving ingredients together in a WDSHVWU\ RI VSLFHV DQG Ă DYRUV :KLOH DW HDVH LQ WKLV HQYLURQPHQW &KHI 3DWULFN¡V Ă€UVW IRUD\ LQWR the kitchen began in St. Ann’s Parish, Jamaica in his childhood home. His mother worked two jobs and so as the elder brother, he was responsible for taking care of his younger sister after school. His cooking ventures at 9 and 10 began conservatively, but as he matured, he began to spend more and more time in the kitchen. “This is when I found the love for cooking.â€? Chef Patrick recalls one day when his sister brought some friends home. He was busy in the kitchen making what turned out to become a curried cabbage dish. “This is not something you would normally cook in Jamaica and my sister and her friends laughed and laughed. I said to them, ‘You laugh at me now; I’m going to be a great chef someday.’ I took that anger and turned it into something positive.â€? As much as they teased him, they devoured the cabbage dish.

chef Wenford Patrick Simpson

Soon, his talents in the kitchen caught the attention of his VFKRRO ZKLFK Ă€UVW VHQW KLP WR D EDNHU\ IRU DQ LQWHUQVKLS +H recalls his frustrations: “I didn’t really learn anything. They only make bread and beef patties. I didn’t want to do just dinner rolls for the rest of my life.â€? After the internship, he conveyed his frustrations to his teacher, who presented him with a rare second internship, this one with Club Caribbean.

I treat my work very personally. Each dish I create‌ I want it to be a piece of art. 8

ABOUT B.B. KinGs

B.B. King Blues Club & Grill, owned by Danny Bensusan, is renowned as a premier live music venue in New York City. Since its opening 2000, the venue has hosted music legends such as Aretha Franklin, James Brown, Alicia Keys, The Allman Brothers, Gipsy Kings, ZZ Top, & Jay Z. Also nestled within the NYC location is Lucille’s Bar & Grill, named for B.B. King’s famous guitar. Other locations include: • The Blue Note, with locations in: NYC, Nagoya (Japan), Tokyo, Milan. Locations in Hawaii and Beijing will be opening in 2016. • Highline Ballroom, 16th Street, NYC • Subrosa, Gansevoort Street, NYC • The Howard Theatre, Washington, DC

CHOPPED SALAD romaine lettuce, cherry tomatoes, diced avocado, cucumber, corn, goat cheese, topped with bacon, balsamic vinaigrette

SWEET & SPICY CATFISH BITES hand breaded, deep fried, with a sweet & spicy dipping sauce

POPCORN SHRIMP chili lime sauce, diced mango

Pan Seared Salmon chard lemon butter sauce with mash potato puree 9

This is where Chef Patrick’s talents were honed and he soon began working on the line in the kitchens. His penchant for learning caught the resort’s attention and he was offered a job there after his schooling was completed. “I graduated on a Sunday, and started work on Monday,â€? he recalls. This was followed by his tenure at Jamaica Grand Hotel and Sandals, where a friend encouraged him to take the opportunity to test for a job with the Royal Caribbean Cruise Line. His aptitude was evident when he completed the 45-minute test in 20 minutes. Still, months passed and he did not hear back from the cruise line. “I totally forgot about it,â€? Chef Patrick said. One day at work at Sandals, he was paged to the front desk where two men in suits were waiting to fast-track KLP WR WKH 5R\DO &DULEEHDQ RIĂ€FHV LQ 0LDPL ´, QHYHU WUDYHOOHG and I told them I didn’t even have a passport.â€? Still, with the company’s help, he was in Miami by the end of that week. He was with Royal Caribbean for eight years, moving up the ranks from chef’s assistant to supervisor. Next on his career path, Chef Patrick started his own business, then he sailed ZLWK 'LVQH\ &UXLVH /LQHV RQ WKHLU Ă€UVW VKLS &KHI 3DWULFN UHFDOOV his fortune in being able to travel the world, meeting different people and exploring a diversity of cultures, all of which impacted his cooking repertoire.

However, the land beckoned once more, and by then, his family had relocated to New York and he wanted to be there as his young daughter grew up. “I wanted to work on land again‌ I wanted to work in a restaurant. I wanted to come home to my family.â€? He settled with his family in NYC and took a position as Executive Chef for Negril Restaurant. While there, his cooking style continued to evolve and he was garnering a reputation for complex desserts and American-Jamaican inspired dishes. While at Negril Restaurant, the world was devastated by the World Trade Center bombings and the restaurant, which was close to the towers, was forced to begin laying off employees. He began working for B.B. King Blues Club & Grill on 42nd Street, a music venue known for sumptuous pub fare and a stage that draws well-known rock and R&B artists. He shares his time between the blues club and sister restaurant, the Highline Ballroom, also known for its music and food talents. Chef Patrick has cooked for a variety of VIPs, including Magic Johnson, Air Supply, Stephen Baldwin, Mike Tyson, Keith Sweat, Washington DC Mayor Murial Bowser, Donald Trump and Hillary Clinton. Although these are a small list of celebrities he has cooked for, and is constantly building on this list, one familiar face is missing.

All My Customers are vips.

Steve Buma Director of sales

chef wenford patrick simpson

mike hedden account manager

ddd

www.chefwenfordpsimpson.com chefwpsimpson@gmail.com twitter.com/chefwpsimpson instagram.com/chefwsimpson pinterest.com/chefwsimpson www.linkedin.com/pub/wenford-simpson youtube.com/c/chefwenfordsimpson/

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www.facebook.com/pages/Chef-Wenford-P-Simpson

5HĂ HFWLQJ XSRQ WKH GHDWK RI EOXHV JUHDW %% .LQJ &KHI Patrick muses: “You just can’t prepare yourself (for losing a friend). He was a real cool guy‌ he was so passionate about his craft.â€? Friendly and personable, he was most comfortable on the stage of the club. “Just give him his stage‌ give him his Lucille,â€? he says, referring to BB King’s beloved guitar. “It’s where he found peace within himself. I kind of understood him as an artist.â€? The blues legend left behind an amazing legacy. “It was real tough, but we still feel like he’s here. We all work to let his name stand for great music and great food. He still lives on.â€? While paying tribute to BB King, Chef Patrick continues to grow his own name for creating memorable food, blending Ă DYRUV DQG PRXWKZDWHULQJ SODWHV ´0\ EHVW GD\V DUH ZKHQ I’m in the kitchen,â€? he says. “I treat my work very personally. Each dish I create‌ I want it to be a piece of art. It doesn’t matter if a plate is going to a booth or a VIP. I give each one the same attention.â€? Chef Patrick has been featured in the Go Green East Harlem Cookbook, as well as the Taste of Ebony and Tasting Panel magazines. He has participated in a number of events including numerous appearances at Bloomingdales and Macys, a special appearance in the NBC holiday menu broadcast, and participation in the Taste of Times Square, iFood TV, and Island Insider TV. Currently, he is in the process of putting together his own cookbook and is also developing his own food line and cookware line. Besides his resort and cruise training, he has also had additional tenures with Mo Bay Restaurant, Amy Ruth’s Home-Style Southern Cuisine and Baton Rouge Restaurant. Consequently, his aspirations are as diverse as KLV Ă DYRU LQIXVHG GLVKHV His main focus remains his enthusiasm to guide and teach other cooks and chefs to thrive in the kitchen. His career has already inspired his sister, and his daughter shows the same Ă DLU LQ WKH NLWFKHQ WKDW KH GLG DW KHU DJH +LV FXVWRPHUV DUH a testament to the passion he has when cooking. “I love to interact with my customers. If you’re enjoying the meal, that’s all I want. All my customers are VIPs.â€?

Lucille’s Grill, named “Best Great Bar That You’d Never Suspect Was a Great Bar� by the New York Press, where local acts from the New York music scene jam away with no cover price every night of the week. The mahogany framed, bi-level bar & grill offers a unique atmosphere, complete with signature saxophone beer taps. Colorful contemporary art and iconic photography of all the legendary blues masters in the rich history of this uniquely American music form adorn the restaurant walls.�

TSE Group LLC 237 West 42nd Street New York, NY 10036 (212) 997-4144 www.bbkingblues.com Danny Bensusan, Owner Wenford Patrick Simpson, Executive Chef

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Description Franks 4/1 Beef 6” skinless, frozen Beef Franks 5/1, 7”, skinless, frozen 6-1 All Beef Hot Dogs 6”, skinless, frozen All Beef Hot Dogs 8/1, 6” skinless, frozen Spicy Brown Mustard, squeeze bottle, trans fat free

Brand Hebrew National Hebrew National Hebrew National Hebrew National Gulden’s®

Metro # 896901 896892 896900 896912

Pack/Size 4/5 lb. 4/5 lb. 4/5 lb. 4/5 lb.

81957

12/12 oz.

Ketchup, upside down squeeze bottle, trans fat free

Hunt’s

875836

12/20 oz.

®

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pies • pie shells • cheesecakes • cobblers

Enjoyment for Everyone Heritage Ovens wide variety of delicious dessert favorites brings the taste of home-baked goodness to any meal occasion.

Premium-Quality Pies •

available in Thaw-and-Serve and Ready-to-Bake formats

•

specially formulated crusts optimize the flavor of each pie and are made with 100% vegetable shortening for tender texture

•

pre-baked pies are shrink-wrapped with an easy-tear strip to prevent crust breakage when opening

Oven-Ready Cobblers •

high fruit-to-filling ratios deliver exceptional flavor

•

golden, flaky crusts made with 100% vegetable shortening

New York Style Cheesecakes •

light, tart cream cheese flavor baked into a smooth, dense cheesecake and set on a graham cracker crust

•

pre-cut for ultimate convenience

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Heritage Ovens Product Listing Fruit Pies Grand Apple Pie 10”, Unbaked ...................................... 199363..................... 6/54 oz Traditional Apple Pie 10”, Thaw & Serve ......................... 199366..................... 6/48 oz

Cream & Meringue Pies Chocolate Cream Pie 10”, Thaw & Serve ..........................199371 ................... 6/27 oz Grand Lemon Meringue Pie 10”, Thaw & Serve................199379 ................... 4/46 oz

Open Face Pies Pumpkin Pie 10”, Unbaked, trans fat free ........................199358 .....................6/46 oz Sweet Potato Pie 10”, Baked ............................................199367 .....................6/40 oz Southern Pecan Pie 10”, Baked .......................................199368 .....................6/36 oz Pumpkin Pie 10”, Baked ...................................................199369 .....................6/43 oz

Pie Shells Pie Shell Vegetable Shortening, Unbaked..........................199360.................... 20/10 in Deep Dish Pie Shell Vegetable Shortening, Unbaked ........199362.................... 20/9 in

Cheesecakes NY Style Cheese Cake 10”, 16 slices..................................999982 ...................4/68 oz

For more information, contact your Performance Foodservice Representative.

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Lou Piancone Import Specialist Performance Foodservice - Metro N< 908-436-4964

Harvest Time and Packing n the Northern hemisphere the typical time of the year to harvest and pack fresh tomatoes usually starts in July and continues through September. Usually when we think RI SDFNLQJ WRPDWRHV ZH WHQG WR ÀUVW WKLQN RI California or Italy, as their tomato products are the most common here in the US, although there are many locations throughout the world that grow and pack fresh tomatoes. Here on the East Coast there are many tomato growing farms and canneries as well as in the Midwest. There are also many other European countries that produce and pack tomatoes such as Spain and Turkey. In Asia, countries like China, India and Egypt are also big producers. In fact, China is the largest tomato producing country in the world. 15

Tomato packing facilities start production in July or as soon as the tomatoes start to ripen and during the peak of harvest, the larger packing plants normally run 24 hours a day/ 7 days a week. Depending on the weather conditions and location of the crop, some of these factories will sometimes continue their production into October. During the height of the production season, the sight outside of a packing facility is an extensive line of trailers that are loaded with fresh harvested tomatoes, waiting to be off loaded. These specially made trailers were loaded out on the WRPDWR ÀHOGV GLUHFW from a “Tomato Harvester”. This is a vehicular harvesting machine that drives through each row and extracts the entire tomato plant and effectively separates the fruit from the plant and then, by conveyer, loads the tomatoes into the trailers without damaging the fruit. This harvest process happens at a rapid pace; therefore the tomatoes reach the packing facility within an hour of processing. This is important as the tomatoes need to be processed soon after they are harvested. When the trucks arrive at the packing plant to be off loaded, the process of transferring the fruit into the factory is done in such a way to avoid damaging the fruit. The tomatoes are never dumped; rather water is pumped into the trailer at the top of the tomato load

and the fruit is forced by water pressure through a hatch on the lower part of the trailer transferring them from the trailer into a washing pool to commence production. The tomatoes are then washed and then transferred into the plant by a conveyer system. At this point they are steamed, peeled and then by belt, travel to many sorting lines for manual sorting. Some facilities have improved auto-technology to kick out any non-ripe or undesirable fruit before they get mixed into the sorting lines. The tomatoes are then processed for their intended variety (whole peeled, ground, etc.) and then packed in metal tins or glass for foodservice or retail. One important step that does take place prior to the tomato production is the lab work. Every hour on the hour, samples of fruit are pulled from each load of fresh tomatoes and are sent to an onsite lab for testing. A variety of quality assurance tests are then performed that include PH, acid and solids. The test result of each sample is then coded for traceability. If the fruit does not meet the requirements of the packer, then the load is rejected. Touring a tomato packing facility is a fascinating experience. The tour would XVXDOO\ VWDUW RQ WKH IDUP DQG WKHQ ÀQLVK at the facility. As with any plant tour, it breeds a new appreciation for the ÀQLVKHG SURGXFW

16

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

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

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

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

THE APPLICATIONS

CLIMATE SOIL Makes a Difference

The most common tomato variety for processing is the pear-shape or sometimes called plum. This variety naturally contains higher solids and is more à DYRUIXO 7KH OHYHO RI VROLGV DQG DFLGLW\ varies from each growing region. California’s San Joaquin Valley is a vast tomato growing region. This valley is part of the enormous Central Valley which produces the majority of more than 12% of the United States’ agricultural production. This Valley is known for its long and dry growing season. This climate allows the fruit to naturally create very high solids (sugars) and in turn gives opportunity to tomato producers to pack a variety of high quality products. Italy is a very large producer of tomatoes. Their ever so popular Whole Peeled Plum Tomatoes packed in Juice with Basil Leaf is widely used in restaurant and pizzeria kitchens in many parts of the world. This tomato is known for its XQLTXH à DYRU WKDW LV YHU\ YHUVDWLOH DV it is the base for many dishes. As with

Italian Tomatoes are great when making marinara sauce, especially when used ZLWK ÀVK DQG VKHOO ÀVK 7KH DFLGLW\ RI these tomatoes marries well with shell ÀVK 5HPHPEHU WKH FRRNLQJ WLPH LV minimal with these tomatoes because of their lack of solids. They can be used with other tomato/pasta applications but if you want more sweetness, then you may need to incorporate some high sugar veggies such as carrots and onions. If you’re making a sweeter sauce or a sauce used with meats then my suggestion is to use a California Tomato which has more solids and can endure longer cooking time. To achieve a simple and delicious pizza, simply hand crush Italian or California Whole Tomatoes and then add the right seasoning of fresh garlic, oregano, black pepper and fresh basil leaves. Then top off with a good Pecorino Romano and a little fresh mozzarella. A more common pizza sauce recipe using Italian Tomatoes is to grind them through a food mill and then adding them to California Pizza Sauce and/or California All Purpose Ground Tomatoes. This blending makes for a à DYRUIXO SL]]D VDXFH 7KH LGHD KHUH LV WR make a pizza sauce with the sweetness of the California fruit and the unique à DYRU DQG DFLGLW\ RI WKH ,WDOLDQ WRPDWRHV There is no rule of thumb to this. The idea here is to take what Mother Nature produces, understand the differences and use the right tomatoes for the right application.

“With over 55 years of tomato procurement, I would like to share some tomato information that could help with your menu preparations.â€? Because Italy and California are the most popular Tomato growing regions, I will explain by comparing the two. Tomatoes from Italy and California are unique in their own way: • Italian Tomatoes contain fewer solids than California, thus they contain less sugar which means less structure and minimal cook time (Important factoids: Tomatoes are made up of pulp, seeds, skin and solids. Solids are a natural component of the tomato that determines its structure and how it could be used. These Solids are made up of three components-Sugar, Acids and Salt, - sugar being the major component. • Italian Tomatoes contain more natural acidity than California Tomatoes which pairs well with certain foods. The higher acidity will, as with PRVW IRRGV OHDYH D ORQJHU Ă€QLVK RQ your palate. • Due to the rich soil and ideal climate in Italy, the PH of Italian Tomatoes is usually within a normal range, therefore there is minimal or no need for citric DFLG ZKLFK FDQ PDVN WKH QDWXUDO Ă DYRU of the tomato. However, the California soil is more alkaline, therefore acid levels in fruit can be lower than in Italy. When acid levels are below range, PH levels tend to run high. This could lead to potential spoilage; therefore some California producers won’t take that risk and add citric acid to their product. In addition, the California soil and climate will drive sugar levels higher in fruit than in Italy. Because they are sweeter, the California Tomato is considered by chefs to be very versatile for creating many dishes. • As you can see, Solids (sugar), Acid and PH are the most important points to know about this fruit. Both Italy and California do produce unique quality Tomatoes. Due to the fact that they have their own natural characteristics, their kitchen applications can be used accordingly.

17

History OF PIZZA SAUCE

THEN... Historically pizza shops have been the majority of Roma’s customers and which still holds true today. Looking back 30 to 40 years ago the pizzeria menu was typically made up of a variety of pizzas with an assortment of toppings to choose from, but the menu also included hot and cold sub sandwiches, calzones and some basic pasta dishes. Today the menu has expanded into an array of fast food items and some menus are more sophisticated than others. But pizzas have always been the center of the plate or let’s just say-- it’s the main item on the menu. The shop owner needs to make his/her preparations one day in advance. Making and SURRĂ€QJ GRXJK VKUHGGLQJ FKHHVH URDVWLQJ WKH sausage and meatballs, slicing the pepperoni and so on. The owner’s choice of products and style of preparation was always very special and personalized. The method of prepping in a pizzeria was very basic but each shop owner did something a little different from his/her competitor up the street. There could be two or three pizza shops within a two mile radius, the owners may have come from the same town in Italy, they could even be related but they all did something a little different to create their own identity. This specialized restaurant group was proud of the food they served. When it came to sauce preparation they were very particular. The pizza sauce, where PXFK RI WKH Ă DYRU RI SL]]D FRPHV IURP KDG WR KDYH D VSHFLĂ€F SURĂ€OH WKDW ZDV GHVLJQHG by the shop owner. Some used only canned Italian whole tomatoes or “all purposeâ€? ground tomatoes or mixed them with their own personal seasoning. Here in the Northeast in the 1960s and 70s, the growth of independent pizza businesses were on the rise. Shops were opening in every major town, as well as in shopping centers and malls. Therefore with any new IRRG VHJPHQW WKDW LV Ă RXULVKLQJ WKHUH ZHUH many product manufacturers and distributors that became available to service this growing industry. Although back then, nobody thought that “Pizzaâ€? would become an industry. Many new products became available. Some were re-invented for convenience and some were additions to menus.

PRODUCT LINEUP... $OO 3XUSRVH $OO LQ 2QH *URXQG 7RPDWRHV LQ 3XUHH Luigi

,WDOLDQ :KROH 3HHOHG 7RPDWRHV LQ +HDY\ -XLFH with Basil 3LDQFRQH

([WUD +HDY\ 7RPDWR 6DXFH with Basil 5RPD 18

/RX 3LDQFRQH

Import Specialist Performance Foodservice - Metro NY 908-436-4964

NOW... The one item that California tomato packers designed was the Extra Heavy Pizza Sauce. This is produced very similar to a highly concentrated heavy puree or almost like a light paste with some light seasoning (salt and dried basil). The pizza sauce was made up of the solids of the tomatoes to achieve a heavy consistency. The natural tomato “solids” are made up of mainly sugar along with natural salts and acid. California grown tomatoes achieve higher solids than tomatoes grown in other parts of the world due to the California climate and soil (Terrior). These high solids allow the tomato packer to create a pizza sauce that is highly FRQFHQWUDWHG DORQJ ZLWK VZHHW ÁDYRU 7KH UHDVRQ for all this tomato logic is to allow the end-user (the Pizza Man) to add water to this heavy prepared sauce. The higher solids of the sauce allow the water to absorb, thus increasing the total volume ZLWKRXW GLOXWLQJ WKH ÁDYRU

CALIFORNIA GROWN TOMATOES ACHIEVE HIGHER SOLIDS THAN TOMATOES GROWN IN OTHER PARTS OF THE WORLD RESULTING IN A CONCENTRATED SWEET FLAVOR. This product became very popular with pizza shops ZKLOH WKH\ VWLOO FRXOG FUHDWH D SHUVRQDOL]HG ÁDYRU SURÀOH IRU WKH SL]]D WKDW WKH\ SUHSDUHG 7KLV LWHP could be used right out of the can but with a water addition. The sauce would be way too thick to use without diluting. Therefore we came up with a simple recipe by using a few Roma Branded tomato products blended together with the addition of water. 19

FOR A DELICIOUS AND FRESH TASTING PIZZA SAUCE START BY USING USING A LARGE CLEAN PLASTIC OR STAINLESS STEEL CONTAINER THAT CAN HOLD 6 OR 7 GALLONS OF LIQUID.

COMBINE A

2- #10 CANS OF LUIGI ALL-PURPOSE GROUND TOMATOES FROM CALIFORNIA — ITEM 247437

B

2- #10 CANS OF ROMA EXTRA HEAVY PIZZA SAUCE -- ITEM 233006 (Roma X Hvy Pizza Sauce Is Designed To Add One Can Of Water To One #10 Can Of Sauce)

C

2- CANS OF WATER

D

1- #10 CAN OF PIANCONE ITALIAN PEELED TOMATOES — ITEM 243310

(Using The Emptied Pizza Sauce Cans‌.As There Will Be Residual Sauce Clinging To The Can That Need To Be Collected. Using These Cans To Add The Water Is A Good Method)

(Add These In By Using A Food Mill To Grind Them In)

•The idea of adding Italian tomatoes is that they have more QDWXUDO DFLGLW\ WKDW ZLOO KHOS EDODQFH WKH à DYRU RI WKLV VDXFH ‡ $W WKLV SRLQW DGGLWLRQV RI VHDVRQLQJ DUH QHHGHG 7KLV LV ZKHUH WKH SHUVRQDOL]DWLRQ WDNHV SODFH 6XJJHVWLRQV DUH 6DOW 3HSSHU *DUOLF 3RZGHU HWF5HPHPEHU WKH SL]]D VDXFH FRPHV DOUHDG\ VHDVRQHG ZLWK GU\ EDVLO ‡ $IWHU WKH GHVLUHG WDVWH SURÀOH LV DFKLHYHG the sauce will need WR VLW LQ D UHIULJHUDWRU RYHUQLJKW 7KH ZDWHU DGGLWLRQ ZLOO WDNH WR KRXUV WR DEVRUE LQWR WKH VROLGV 6RRQ DIWHU WKH VDXFH ZLOO appear with a heavy consistency, but will be workable to make SL]]D 7KH FRPELQHG WRWDO YROXPH ZLOO EH MXVW OHVV WKDQ à XLG RXQFHV 7\SLFDOO\ RXQFHV RI VDXFH LV XVHG RQ D ODUJH LQFK SL]]D 7KHUHIRUH WKLV SUHSDUDWLRQ FDQ PDNH DSSUR[LPDWHO\ ODUJH SL]]D SLHV 7KLV FDQ YDU\ EDVHG RQ WKH VL]H RI WKH SL]]D 3URYLGLQJ WKDW WKHUH LV HQRXJK VDOW LQ WKH PL[WXUH WKH VDXFH FDQ VLW UHIULJHUDWHG IRU DW OHDVW WR GD\V $OVR QRWH WKDW WKH ZDWHU DGGLWLRQ ZLOO FXW WKH FRVW RI WKH SL]]D VDXFH LQ KDOI 7KLV LV D VLPSOH PHWKRG RI preparing a delicious and fresh tasting pizza sauce that is consistent and will allow the end XVHU WR FUHDWH D VSHFLÀF à DYRU SURÀOH

20 22

Tomatoes The choice is yours

WHOLE TOMATOES

IItalian It tal aliiaan W Wh Whole hol ole Pe PPeeled eeelleedd TTomatoes in Heavy Juice with Basil Piancone 243310.....6/#10

Italian Whole Peeled Tomatoes in Heavy Juice with Basil Piancone 105582 12/28 oz..... 6/#10

California Pear Tomatoes Whole Peeled in Juice with Basil Piancone 232026.....6/#10

SAUCES

Extra xtra Heavy Tomato Sauc Sauce with Basil Roma 233006.....6/#10

Pizza Sauce Super Heavy Traditional Marinara Sauce with Basil Roma Assoluti 240392.....6/#10 231754.....6/#10

Pasta Sauce with Olive Oil & Spices Roma 237768.....6/#10

DICED & CUT

Tomato Strips in Heavy Juice (Pomodori Quattro Tagli) Piancone 233038..... 6/#10

Pear Tomato Cuts in Puree Roma 240394..... 6/#10

Diced Tomatoes in Juice Assoluti 244196.....6/#10

Petite Diced Tomatoes in Juice Assoluti 78741.....6/#10

GROUND

Ground Unpeeled Tomatoes in Puree Assoluti 78777..... 6/#10

Tomato Puree Extra Heavy 1.07 Roma 78769..... 6/#10 21

All Purpose, All in One Ground Tomatoes in Puree Luigi 234437..... 6/#10

22

INTRODUCING TOP N’ GO ABOUT TOP N’ GO • Customizable on-the-go mini-meals featuring America’s most loved chip brands! • Top N’ Go™ is a new bag that opens wide like a bowl so consumers can add toppings, like chili and nacho cheese, on their favorite chip brands

For marketing assistance and samples please contact: Dorit Shur – Dorit.Shur@pepsico.com – 917-846-4716 23

NOW AVAILABLE

Special Reserve White Wine Vinegar Roland® Special Reserve Vinegar is prepared by fermenting wine until it becomes sufficiently acidic. Roland® Special Reserve vinegar is mild and versatile.

.FUSP /:# 74447 Roland# 70566 Pack/Size: 12/33.08 FL OZ

Whole Tri-Color Marinated Petite Sweet Peppers Roland® Petite Sweet Peppers are piquant peppers with a tangy and mildly sweet flavor. They are lightly marinated.

.FUSP /:# 356216 Roland# 45726 Pack/Size: 2/88 OZ CAN

Whole Cherry Peppers For a quick and delicious appetizer, fill these Red & Green Whole Cherry Peppers with cheese, rice or meat.

.FUSP /:# 256090 Roland# 45688 Pack/Size: 4/1 GAL

Anchovy Paste Roland Anchovy Paste is made from the finest Spanish anchovies, ground into a fine paste. It has a reddish brown color with a moder-ately pronounced fishy flavor and a salty “bite.”

.FUSP /:# 505905 Roland# 18330 Pack/Size: 6x1 LB JAR

Whole Castelvetrano Olives Roland® Castelvetrano Olives are a unique specialty olive from Sicily. Their mild flavor and non-bitter aftertaste make them very appealing to both olive lovers as well as those who shy away from stronger, saltier olive varieties.

.FUSP /:# 317893 Roland# 71900 Pack/Size: 4/2.5 KG CAN

24

NOW AVAILABLE

Oven Roasted Cherry Tomatoes Roland® Oven Roasted Cherry Tomatoes are slowly roasted for a fresh, vine ripened flavor. They are marinated in oil, garlic and oregano.

.FUSP /:# 398948 Roland# 45926 Pack/Size: 6/32 OZ POUCH

Dulce de Leche Roland® Dulce de Leche is a thick, sweet milk caramel spread. It is prepared by slowly heating sweetened milk to create a product that derives its taste from caramelized sugar. Refrigerate after opening.

.FUSP /:# 896442 Roland# 65802 Pack/Size: 12/15.85 OZ

White Asparagus Spears Roland® White Asparagus Spears are packed in rectangular tins in brine. They have few strings and are firm to the bite and touch. These asparagus are pale ivory in color.

.FUSP /:# 449790 Roland# 41178 Pack/Size: 12/14.11 OZ

Blood Orange Balsamic Glaze Roland® Blood Orange Balsamic Glaze is a product of Modena, Italy. Made from our fine quality Balsamic Vinegar, it is slowly reduced to a nicely balanced thickened sauce. Consistent in flavor, texture, and color, this glaze is a time saver for all chefs.

.FUSP /:# 859018 Roland# 76308 Pack/Size: 12/5.10 FL OZ

Whole Piquillo Peppers Roland® Whole Piquillo Peppers are picked and produced almost entirely by hand. No chemicals are used in the washing, roasting or peeling process. Roland® Pimientos del Piquillo contain no added preservatives.

.FUSP /:# 992172 Roland# 45536 Pack/Size: 6/88 OZ CAN

For additional product information please visit http://www.rolandfood.com 25

West Creek branded pork products are available in an assortment of grinds, cuts, and sizes designed to appeal to chefs at any restaurant, country club, or diner. West Creek ground and diced pork products are ideal for use in casseroles, stews, pasta sauces, kabobs, or homemade sausage. The chops and tenderloins serve well as main course menu items such as apple or herb stuffed pork chops, or grilled pork tenderloin and wild rice. West Creek products deliver outstanding quality and value to foodservice professionals! DESCRIPTION Bone-in Pork Butts Boneless, Pork Butts Rib Pork, 3 piece bag/3 bags per box, frozen Rib Pork, Light Spare, Skin-On, 2.5 - 4 LB, 3 piece bag/6 bags per box, frozen Pork Spare Rib, fresh Pork Spare Rib, St. Louis Style, 2.75 lb up, frozen Pork Tenderloin, fresh Whole Pork Loin, bone-in, fresh Pork Loin, boneless, center cut, strap on

26

METRO # 464469 464407 471467 472789 464484 475433 464780 464468 464778

PACK/SIZE 8/8.5 lb 8/8.5 lb 9/5.2 lb 18/2.89 lb 9/5.2 lb 12/3.6 lb 12/1.25 lb 4/19 lb 6/9 lb

Gluten Free Our customers come first at David’s Cookies, so we’re happy to announce our latest certified Gluten Free product line!

Chocolate Chip Cookie

Chocolate Chip Brownie

gluten free, individually wrapped, frozen, trans fat free 459864.....24/3 oz

gluten free, individually wrapped, frozen, trans fat free 459448.....48/3.5 oz

Reese’s® Peanut Butter Chunk Cookie Dough

Hershey’s® Triple Chocolate Cookie Dough

trans fat free 925567.......80/4.5 oz

trans fat free 956688.......80/4.5 oz 27

Sail Brand, our signature brand shirmp, is grown and processed only under strict HACCP controls to ensure the highest product quality and consistency standards. DESCRIPTION

METRO #

PACK/SIZE

Breaded Buttery Shrimp 16/20, tail on

281694

4/3 lb

Breaded Buttery Shrimp 21/25, tail on

281695

4/3 lb

Tiger Shrimp, 6/8, shell on, frozen

450918

6/4 lb

U-10 White Shrimp, shell on, headless, frozen

326778

10/5 lb

U-10 White Shrimp, shell on, headless, frozen

468162

10/5 lb

U-12 White Shrimp, shell on, headless, frozen

326779

10/5 lb

U-12 White Shrimp, raw, peeled & deveined, tail on, frozen

421821

10/2 lb

U-15 White Shrimp, shell on, headless, frozen

337195

4/5 lb

White Shrimp 16/20, raw, headless, shell on White Shrimp 16/20, raw, peeled & deveined, tail on, frozen

467887 335601

10/5 lb 5/2 lb

White Shrimp 21/25, raw, peeled, deveined, tail-off, frozen

389755

10/2 lb

White Shrimp 21/25, raw, peeled & deveined, tail on, frozen

281699

5/2 lb

White Shrimp 26/30, headless, shell on, frozen

424428

10/4 lb

White Shrimp 31/40, raw, peeled & deveined, tail off, frozen

348095

5/2 lb

White Shrimp 41/50, peeled & deveined, tail off , fully cooked, frozen

281665

5/2 lb

White Shrimp 71/90, raw, peeled & deveined, tail off, frozen

348110

10/2 lb

28

Director of Sales, Strategic Accounts

Sam Roselli Performance Foodservice - Metro NY 908-436-9952 Sam.Roselli@pfgc.com

The Perfect Order. It sounds easy, right? You order Now let us examine the role of the customer in achieving a perfect order. 50 cases, the truck backs in and everything is there just like you ordered. There is actually quite Do you have systems to help place and receive the perfect order? Are there Par Levels set up so you have an accurate idea a bit more to it than that and do not doubt me of what is needed day in and day out and are they adjusted as when I tell you that it is a two-sided process, needed? Do you have staff order with yields in mind and how AP (as purchased) weights translate into EP (edible portion) us and you!

weights? Do you keep a Log or Journal recording daily events internal and external that affect business including but not Let’s begin with Performance Foodservice. limited to weather, local events such as graduations, parades, 8SRQ UHFHLSW RI DQ RUGHU IURP D FXVWRPHU WKH RUGHU PXVW Ă€UVW street closures and so on. It is important for you to know why be studied for everything from out of stocks to large quantities there was a very busy night. Was it a one-time event that drove WKDW GHPDQG YHULĂ€FDWLRQ WR PDNLQJ VXUH WKH GHOLYHU\ GDWH LV business in a typically slow night? Trying to accurately determine correct plus a host of other things the Customer Service Team your needs in compiling an order is a complex process. The scans orders for. Next, the order is routed for delivery, selectsame way a short on your delivery negates a perfect order, so ed, staged and loaded onto a straight truck or trailer. Invoices does an item returned at delivery because between the time it are printed, drivers are dispatched and deliveries commence. was ordered and the delivery it was decided the product really Drivers and the Transportation Department interact to manage was not needed. Are you ordering for delivery on a regularly each route from Stop 1 to completion, no small job in itself. scheduled delivery day? Do you make the cutoff times for next There are systems involved in every step of all of these proday delivery? Both of these questions are often overlooked cesses that help maintain standards in all departments that but when orders are received after the cutoff times or are are checked and adjusted as needed and any error is analyzed being shipped on an “Off Dayâ€? it puts a lot of pressure on and studied to drive results. There is a Purchasing Department many departments and lessens the chance of a perfect order. where we must make sure we buy the right quantity at the Everyone gets the best outcome when deliveries are kept to right price and coordinate those purchases with Operations, regularly scheduled delivery days and orders are in the system Logistics and hundreds of manufacturers and carriers. We by the cutoff times. also have to manage all of the inventory, not the least of which There is a lot more that can be discussed but my hope is to is counting it and making sure it is stored at the correct temshed light on what makes a perfect order possible. Running a perature and rotated properly. There are hundreds of people Foodservice establishment is a tough job. It is why we strive to every day that work to make sure orders are perfect on the make every order the “Perfect Orderâ€?. distributor side and it is an ongoing process! 29

ALLEGIANCE FRESH PORK

Unsurpassed Taste and Tenderness

A Pledge of Superiority AllegianceÂŽ Premium Pork is the highest level of pork available in the United States. The Allegiance name makes a bold statement that all involved in the brand have a pledge to be in alignment to deliver the most consistent and exquisite tasting pork in the foodservice industry. Allegiance comes from the top 20 of hogs available in the U.S. and enjoys the KLJKHVW VSHFLĂ€FDWLRQV LQ WKH LQGXVWU\ $OOHJLDQFH LV IURP D VLQJOH VRXUFH 0LGZHVW IDPLO\ IDUP DQG D VLQJOH VRXUFH SDFNHU 7KLV FRXSOHG ZLWK RXU 3DWK3URYHQÂŽ SURJUDP HQVXUHV WKH KLJKHVW TXDOLW\ JUHDW PDUEOLQJ DQG IRUN WHQGHU GHOLFLRXV WDVWH ² DOO PDNLQJ IRU DQ incredible eating experience.

Additional important Allegiance attributes • 'XURF EDVHG JHQHWLFV SURGXFH KLJKO\ PDUEOHG WHQGHU SRUN • 3URGXFW LV KDQG VHOHFWHG EDVHG RQ GHPDQGLQJ FRORU DQG PDUEOLQJ FKDUDFWHULVWLFV • 6WULFW VSHFLĂ€FDWLRQV JRYHUQLQJ DQLPDO IHHG DQG PHGLFLQHV HQVXUH TXDOLW\ 9DULRXV “negativeâ€? feed ingredients and medicines are prohibited. • Allegiance is the most consistent pork available on the market. • 6SHFLĂ€FDWLRQV IURP WKH IDUP WR WKH SURFHVVRUV DUH HVWDEOLVKHG E\ 3)* • 3URGXFHUV DQG SURFHVVRUV DUH WKLUG SDUW\ DXGLWHG WR HQVXUH FRPSOLDQFH ZLWK 3)* VSHFLĂ€FDWLRQV • 'HGLFDWHG IDPLO\ IDUP DQG VLQJOH VRXUFH IRU WKH SURFHVVRU HQVXUHV WKDW WKH JHQHWLFV IHHG SURGXFWLRQ V\VWHPV DQG SURFHVVLQJ WHFKQLTXHV QHYHU YDU\ • $OOHJLDQFH LV RZQHG E\ 3)* DQG QRERG\ FDQ HYHU FKDQJH DQ\WKLQJ DERXW WKH SURGXFW ZLWKRXW WKH DSSURYDO RI 3)* • Allegiance is dedicated to sustainability.

30

Products

DESCRIPTION

0(752

PACK/SIZE

3RUN &KRSV FHQWHU FXW ERQH LQ IUHVK

347428

20/7 oz

3RUN &KRSV FHQWHU FXW ERQH LQ IUHVK

296026

20/8 oz

3RUN &KRSV FHQWHU FXW ERQH LQ

299920

16/10 oz

3RUN &KRSV FHQWHU FXW ERQH LQ IUHVK

296025

10/16 oz

)UHQFKHG 3RUN &KRSV FHQWHU FXW IUHVK

296267

27/6 oz

)UHQFKHG 3RUN &KRSV FHQWHU FXW IUHVK

299110

20/7 oz

)UHQFKHG 3RUN &KRSV FHQWHU FXW IUHVK

296024

20/8 oz

)UHQFKHG 3RUN &KRSV FHQWHU FXW IUHVK

296007

16/10 oz

)UHQFKHG 3RUN &KRSV FHQWHU FXW IUHVK

296006

14/12 oz

)UHQFKHG 3RUN &KRSV FHQWHU FXW IUHVK

296005

12/14 oz

3RUN &KRS & & )UHQFKHG ERQH IUHVK

420470

10/16 oz

)UHQFKHG 3RUN &KRSV FHQWHU FXW IUHVK

334729

10/16 oz

3RUN /RLQ ERQHOHVV FHQWHU FXW VWUDS RQ

464513

6/9 lb

3RUN 5LE %DFN SHHOHG IUR]HQ

471043

10/2.75 lb avg

6W /RXLV 3RUN 5LE XS WR OE UDFN SHU YDFXXP SDFN IUR]HQ

471465

12/3.75 lb

3RUN 7HQGHUORLQ WULP

464541

12/1.25 lb

3RUN &KRSV FHQWHU FXW ERQH IUHVK

332676

10/20 oz

3RUN /RLQ % , 5LE &KLQH %RQH IUHVK

472523

4/13 lb

3RUN /RLQ FHQWHU FXW ERQH FKDLQ RII IUHVK

296027

4/9 lb

3RUWHUKRXVH 3RUN &KRSV IUHVK

305867

27/6 oz

3RUN 3RUWHUKRXVH IUHVK

458780

24/7 oz

3RUN &KRSV ERQH LQ IUHVK

296795

27/6 oz

3RUN &KRSV ERQH LQ IUHVK

296796

20/8 oz

3RUN &KRSV ERQH LQ IUHVK

348700

10/16 oz

3RUWHUKRXVH 3RUN &KRSV IUHVK

296028

14/12 oz

3RUWHUKRXVH 3RUN &KRSV IUHVK

296029

10/16 oz

3RUWHUKRXVH 3RUN &KRSV IUHVK

301894

16/10 oz

3RUWHUKRXVH 3RUN &KRSV IUHVK

312279

12/14 oz

3RUN 7HQGHUORLQ WULP

475799

12/1.25 lb

3RUWHUKRXVH 3RUN &KRSV IUHVK

296028

14/12 oz avg

3RUWHUKRXVH 3RUN &KRSV IUHVK

296029

10/16 oz avg

3RUWHUKRXVH 3RUN &KRSV IUHVK

301894

16/10 oz avg

3RUWHUKRXVH 3RUN &KRSV IUHVK

312279

12/14 oz avg

3RUN 7HQGHUORLQ OE GRZQ IUR]HQ SLHFH SHU EDJ EDJV SHU ER[

475799

12/1.25 lb

31

Ascend™ 100% Key Lime, Premium Lime Juices and Bar Mixes Bright citrus flavor from real juice

Heighten your taste and flavor with Ascend™ Key Lime, Premium Lime Juices and Bar Mixes presented by Performance Food Group from supplier Florida Key West, LLC. Taste the fresh and bright citrus flavor of 100% natural juice from concentrate with no artificial flavors or colors. Ascend™ 100% Juices can be used in beverages, marinades, dressings, appetizers, entrées and desserts.

COCKTAIL MIXER ADVANTAGES • Made with “All Natural Cane Sugar” – no High Fructose Corn Syrup

• Shelf stable and packed in 6/1-liter cases instead of 12. This helps with order turns, margins, and cost control for the operator

• Key Lime Margarita Mix contains real Key Lime Juice. Most margarita mixes contain no juice

• Key Lime Margarita, Piña Colada, and Strawberry Daiquiri mixes can be used as frozen or on the rocks. Most products are one or the other but not both. This allows operators to purchase only one item per category

• Piña Colada and Strawberry Daiquiri Mixes are made with real fruit juices and purees Heighten Your Taste and Flavor Description Key Lime Margarita Bar Mix Premium Bloody Mary Bar Mix Pina Colada Bar Mix Strawberry Daiquiri Bar Mix Sweet & Sour Bar Mix Sweetened Lime Bar Mix Grenadine Bar Mix Premium Key Lime Juice, 100%

Brand Ascend™ Ascend™ Ascend™ Ascend™ Ascend™ Ascend™ Ascend™ Ascend™ 32

Metro # 478709 478710 478711 478723 478724 478727 478725 478732

Pack/Size 6/1 lt. 6/1 lt. 6/1 lt. 6/1 lt. 6/1 lt. 6/1 lt. 6/1 lt. 12/16 oz.

Heat activated grill Cleaner

'ĞŶĞƌĂů /ŶĨŽƌŵĂƟŽŶ͗ , d >/ Z ŝƐ Ă ƐƚĂƚĞ ŽĨ ƚŚĞ Ăƌƚ Őƌŝůů ĐůĞĂŶĞƌ ƉƌŽĚƵĐƚ ƚŚĂƚ ĐĂŶ ďĞ ƵƐĞĚ ŽŶ ŚŽƚ ŐƌŝůůƐ͕ ĞůŝŵŝŶĂƟŶŐ ƚŚĞ ŶĞĞĚ to cool down the surface. Removes even the worst cooked on soils. Quick, easy to use, safe, and it works.

ŝƌĞĐƟŽŶƐ͗ 'ƌŝůůƐ͗ 1. DO NOT PRECOOL THE GRILL. Grill should be between 300° - 375°F. 2. Leave exhaust fan on during cleaning. ϯ͘ ƉƉůLJ ƉƌŽĚƵĐƚ ƚŽ Őƌŝůů ƐƵƌĨĂĐĞ͕ ĐŽŶĐĞŶƚƌĂƟŶŐ ŽŶ ƚŚĞ ŚĞĂǀŝĞƐƚ ƐŽŝůƐ͘ 4. Use long-handled scrubber and grill pad to brush HEATALIZER ŽǀĞƌ ĞŶƟƌĞ Őƌŝůů ƐƵƌĨĂĐĞ ǁŽƌŬŝŶŐ ƉƌŽĚƵĐƚ ĨƌŽŵ ĨƌŽŶƚ ƚŽ ďĂĐŬ͘ 5. Use grill squeegee to remove the cleaner from grill. 6. Use long-handled scrubber and clean, damp towel to wipe grill surface. 7. Season grill with fresh shortening. DESCRIPTION

BRAND

METRO #

PACK/SIZE

Heatalizer Grill Cleaner, single use packet

First Mark

243669

32/3 OZ

Also available in 6/1 quart with squirt caps. #243670 33

GGEnUInE EnUInE BarbEqUE BarbEqUE ROoTED ROoTED In In CrafT. CrafT.

PEcANwoOD sMOKEd St. LOUIS RIbs

SmoKy. saVORy. GEnUInEly diStINCTIvE. Our pecanwood smoked barbeque items are prepared the way you would do it back of house – if you had the time, the equipment, and an experienced pitmaster ensuring every batch was consistently perfect – with no short cuts.

These ribs feature an enticing mahogany color, visible rub and a distinctive exterior bark achieved only when slow-smoked to perfection — plus a deep, smoky taste and ďŹ rm yet tender pull-from-the-bone texture.

• Genuine barbeque inspired by simple ingredients and classic slow-smoke preparation. • Competition-quality taste & texture created by select spices and 100% pecanwood smoking. • Add a signature sauce, or a unique rub – or serve these items “as is.â€?

PEcANwoOD sMOKEd POrk SHOulDER

• Take your barbeque where you want it to go: classic, urban, upscale, down-home.

Whether you pull it or shred it, this pork shoulder is skillfully crafted, allowing the smoke to penetrate deeply for a more intense smoke profile. This technique is complemented by a savory barbeque rub that further enhances its balanced flavor.

• Create distinctive appetizers, sandwiches, soups and center-of-the-plate items.

NEW ITEM #

BBQ Pecanwood Smoked St. Louis Style Ribs fully cooked, frozen, trans fat free 461197.....12/1.69 lb

NEW PACK SIZE

BBQ Pecanwood Smoked SF OE DYJ Pork Shoulder frozen, trans fat free 461222.....2/5 lb

&RQWDFW 0DUF 'L)DELR DW RU PDGLIDELR#KRUPHO FRP

Š2015 Hormel Foods, LLC

34

G e n U i n E

B A r B E q u E

E S t a B L I S H e d

1 9 9 8

CoMpeTITION-QUAliTy BaRbEQuE ThAT gIVes yOu AN uNFAIR AdVanTaGe. Get real, genuine, slow-smoked barbeque – in just minutes. New AUSTIN BLUES® St. Louis Ribs BOE Pork Shoulder. Each prepared with a savory barbeque rub and slow-smoked over 100% pecanwood.

35

36

DESCRIPTION Oven Roasted Browned Turkey Breast, skin on Oven Roasted Natural Turkey Breast, boneless, skinless Oven Roasted Smoked Turkey Breast, skin on Roast & Serve Turkey Breast, skin-on, pan style, fully cooked

BRAND Ridgecrest Ridgecrest Ridgecrest Ridgecrest

METRO # 891757 891769 891766 87377

PACK SIZE 2/9 lb 2/9 lb 2/9 lb 2/9 lb

Turkey Breast, ready to cook, in foil, frozen Oven Roasted Turkey Breast, skinless Oven Prepared Turkey Breast, skinless Oven Roasted Smoked Turkey Breast, skinless Oven Roasted Turkey Breast, browned, in oil, skinless Turkey Breast, browned, skinless Turkey Ham

Ridgecrest Silver Source West Creek West Creek West Creek West Creek West Creek

891756 891746 891752 891751 891753 296664 296661

2/10 lb 2/9 lb 2/9 lb 2/9 lb 2/9 lb 2/9 lb 2/8 lb

37

Difficulty: Easy

Ingredients 1 box Kosher salt (3 lb) 1 cup Roland Sriracha Chili Sauce Metro NY # 229380......12/28 oz

recipe

Sriracha Salt

Directions 1. Combine salt and Sriracha Chili Sauce in a bowl. Mix thoroughly 2. Spread mixture evenly onto a parchment lined sheet pan. 3. Allow to dry for 7-10 days. Break up any clumps daily to allow for even drying. )RU D ÀQHU ÀQLVKHG SURGXFW FKRS LQ IRRG SURFHVVRU

Also try! DESCRIPTION Fleur de Sel Sea Salt Fleur de Sel Sea Salt Course Sea Salt Fine Sea Salt Fine Sea Salt

METRO # 330942 865206 972724 972726 982418 38

PACK/SIZE 1/8.8 oz 6/8.8 oz 12/26.5 oz 12/26.5 oz 1/12.5 kg

Versatility. Profitability. Simplicity.

Traditional Philly Cheesesteak

DESCRIPTION

BRAND

METRO #

PACK/SIZE

dƌĂĚŝƟŽŶĂů ĞĞĨ tĂĨĞƌ ^ƚĞĂŬƐ͕ ĨƌŽnjĞŶ

^ƚĞĂŬͲ njĞ

38664

ϱϯͬϯ Žnj

ƌĞĂŬĂǁĂLJ WŚŝůůLJ ĞĞĨ ^ƚĞĂŬƐ͕ ĨƌŽnjĞŶ

^ƚĞĂŬͲ njĞ

59018

ϯϮͬϲ Žnj

ĞĞĨ Śŝůŝ͕ ĨƵůůLJ ĐŽŽŬĞĚ

^ƚĞĂŬͲ njĞ

78492

Ϯϳͬϲ Žnj

ĞĞĨ Śŝůŝ͕ ĨƵůůLJ ĐŽŽŬĞĚ

^ƚĞĂŬͲ njĞ

78492

Ϯϳͬϲ Žnj

^ƚĞĂŬƐͲ&ĂƐƚ ƌĞĂŬĂǁĂLJ WŚŝůůLJ

^ƚĞĂŬͲ njĞ

391566

ϯϮͬϱ Žnj

&ůĂƚ ĞĞĨ ^ƚĞĂŬƐ͕ ƚƌĂĚŝƟŽŶĂů͕ ĨƌŽnjĞŶ

^ƚĞĂŬͲ njĞ

932944

Ϯϳͬϲ Žnj

ĞĞĨ ^ƚĞĂŬ WŚŝůůLJ tĂĨĞƌ ^ŚĂǀĞĚ͕ ĨƌŽnjĞŶ

^ƚĞĂŬͲ njĞ

960550

ϭϲϬͬϭ Žnj

ĞĞĨ WŚŝůůLJ ^ƚĞĂŬ njĞ DĂƌ͕ ƚƌĂŶƐ ĨĂƚ ĨƌĞĞ

^ƚĞĂŬͲ njĞ

968136

ϯϴͬϱ Žnj

^ƚĞĂŬƐͲ&ĂƐƚ ƌĞĂŬĂǁĂLJ WŚŝůůLJ

^ƚĞĂŬͲ njĞ

998195

ϰϬͬϰ Žnj

39

40 40

Our Lobster

Harvested from pristine Maine coastal waters,

only the most succulent lobster are processed at the peak of sweetness. With a fresh-from-the-sea taste, our lobster products are ready to eat, with absolutely no preservatives.

Lobster Meat claw, knuckle, dry packed, Maine USA 409845.....6/2 lb

Lobster Meat claw, knuckle, leg, dry packed, Maine USA 409846.....6/2 lb

41

You don’t get a second chance to impress your guests Superb service and fabulous flavor will appeal to new customers and keep regulars coming back for more.

Grades do count! Reduce your risk of offering a slightly tough or tougher steak.

Certified Angus Beef ® Brand

1 in 50

USDA Choice

1 in 13

USDA Select

1 in 6

Source: Oklahoma State University, 2004 Journal of Animal Science

The Certified Angus Beef ® brand reduces the odds of a tough steak by nearly 300% over USDA Choice.

That’s flavor and quality you can take to the bank. 42

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Rich, smooth cheesecake, with a slight tangy finish rolled in melt-in-your-mouth, flaky pastry tortilla.

The marriage of two great classics...crème brulÊe layered and a-mingle with the lightest of cheesecakes. Hand-fired and mirrored with burnt caramel.

71847.....48/4.26 oz

989072.....2/14 sl

ÄŻ,);Ĺ %67,1%00ĂŁ; ;-Ģ ĎÙã;Äť ÄŽ9Ä )Ä˝ V )Ä° %08

ÄŻ,ĂŁ'30%8Ä´ ĂŁÄť ÄŻ,ĂŁ'30%8Ä´ ÄŽ92(Äž ÄŻ%/Ä´

Homemade marshmallow cream gets folded with gluten free crispy rice puffs and mini marshmallows. Just a touch of the butter gets browned, but enough to bring up a subtle caramel note. A hint of sea salt makes it all come alive.

Moist dark chocolate cake full of chocolate chips, all enrobed in creamy dark chocolate. 977107.....4/9 ct

442623.....40/2.1 oz 43

IN THE

Performance Foodservice-Metro NY Honors Drivers with 5 year Accident-free Record It was only 11 years ago that Hamid Sarmadi introduced a driver safety rewards program to recognize Performance Foodservice-Metro NY 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, 90 drivers out of 145 can say the same. The story these numbers tell is that we have improved our safety record from 36 percent of our drivers having a perfect driving record in 2005 to 69 percent in 2016,” says Hamid Sarmadi, Safety Claims Manager at Performance Foodservice-Metro NY. “We are very proud of our drivers’ accomplishments and are excited to honor 8 of them this year for having a 5 year accident-free record.” DĂƌƟŶ ŝƌĐŚĞƩ͕ :ŽŚŶ ,ŽǁĂƌĚ͕ ŝŽƌŐĞƐ >ŽŵďĂ͕ ĚĂŵ DĂĚƵƌĂ͕ ZĂĨĂĞů DĂƌƟŶĞnj͕ EƵŬŝĐŝĐ EŝŚĂĚ͕ :ĂŵĞƐ WƌŽĐƚŽƌ͕ >ƵŝƐ ZŽůŽŶ ŚĂǀĞ ďĞĞŶ ĂǁĂƌĚĞĚ Ă ƐƉĞĐŝĂů ƉůĂƋƵĞ ĂŶĚ ũĂĐŬĞƚ͕ ĂůŽŶŐ ǁŝƚŚ Ă ĐĂƐŚ ƌĞǁĂƌĚ Ăƚ Ă ƐƉĞĐŝĂů ĐĞƌĞŵŽŶLJ ǁŝƚŚ ŚƵĐŬ ƵŽŵŽ͕ K ZĞŐŝŽŶ WƌĞƐŝĚĞŶƚ͖ DŝĐŚĂĞů /ƌǁŝŶ͕ DĞƚƌŽ Ez WƌĞƐŝĚĞŶƚ͖ :ŽĞ DŽŶƚĞůĞŽŶĞ͕ sW ŽĨ KƉĞƌĂƟŽŶƐ͖ tĂƐŚŝŶŐƚŽŶ ǀĞůůĂŶĞĚĂ͕ ŝƌĞĐƚŽƌ ŽĨ dƌĂŶƐƉŽƌƚĂƟŽŶ ĂŶĚ ,ĂŵŝĚ ^ĂƌŵĂĚŝ͘

Ϯϰ ŚŽƵƌƐ Ă ĚĂLJ͘ ĂĐŚ ĞǀĞŶƚ ŝƐ ƌĞĐŽƌĚĞĚ ĂŶĚ ƌĞǀŝĞǁĞĚ ďLJ Ă ƚƌĂŝŶĞĚ ƐƉĞĐŝĂůŝƐƚ ƚŽ ĂŶĂůLJnjĞ ĂŶĚ ĂĚǀŝƐĞ ŝĨ ĂŶ ƵŶƐĂĨĞ ĂĐƚ ŚĂƐ ŽĐĐƵƌƌĞĚ͘ dŚŝƐ ĞǀĞŶƚ ŝƐ ƚŚĞŶ ƐĞŶƚ ƚŽ ƚƌĂŶƐƉŽƌƚĂƟŽŶ ƚŽ ƌĞǀŝĞǁ ĂŶĚ ĐŽĂĐŚ ƚŚĞ ĚƌŝǀĞƌ ŽŶ ŝŵƉƌŽǀŝŶŐ ŚŝƐ ĚƌŝǀŝŶŐ ďĞŚĂǀŝŽƌ͕ ƚŚƵƐ ĐƌĞĂƟŶŐ Ă ƐĂĨĞƌ delivery driver.

Our number one concern is the safety of our associates ĂŶĚ ƚŚĞ ĐŽŵŵƵŶŝƟĞƐ where we work. Some of the topics covered include defensive driving techniques ĨŽƌ ůĂƌŐĞ ǀĞŚŝĐůĞƐ͕ ĞdžƚƌĞŵĞ ĚƌŝǀŝŶŐ ĐŽŶĚŝƟŽŶƐ͕ ƐĂĨĞ ďĂĐŬŝŶŐ ĂŶĚ ƚƵƌŶŝŶŐ͕ ĞƉĂƌƚŵĞŶƚ ŽĨ dƌĂŶƐƉŽƌƚĂƟŽŶ ĐŽŵƉůŝĂŶĐĞ͕ ĂŶĚ ŵƵĐŚ ŵŽƌĞ͘ ƌŝǀĞƌƐ ĂƌĞ ĂůƐŽ ĞŶĐŽƵƌĂŐĞĚ ƚŽ ƐŚĂƌĞ ƚŚĞŝƌ ŽǁŶ ĞdžƉĞƌŝences with their peers to discuss valuable lessons learned from ƌĞĂůͲůŝĨĞ ƐŝƚƵĂƟŽŶƐ͘

dŚĞ ĐĐŝĚĞŶƚͲ&ƌĞĞ ZĞĐŽŐŶŝƟŽŶ WƌŽŐƌĂŵ ŝƐ ŽŶůLJ ŽŶĞ ŽĨ ŵĂŶLJ ĞůĞŵĞŶƚƐ ƚŚĂƚ ĐŽŶƐƟƚƵƚĞ ƚŚĞ ĚƌŝǀĞƌ ƐĂĨĞƚLJ ƉƌŽŐƌĂŵ Ăƚ WĞƌĨŽƌŵĂŶĐĞ Foodservice-Metro NY. /Ŷ ĂĚĚŝƟŽŶ ƚŽ ƉĂƌƟĐŝƉĂƟŶŐ ŝŶ ƋƵĂƌƚĞƌůLJ ĚƌŝǀĞƌ ƐĂĨĞƚLJ ŵĞĞƟŶŐƐ͕ drivers are required to complete a Pure Safety Program on a ŵŽŶƚŚůLJ ďĂƐŝƐ͘ dŚŝƐ ŽŶůŝŶĞ ĞĚƵĐĂƟŽŶĂů ƉƌŽŐƌĂŵ ĐŽǀĞƌƐ ǀĂƌŝŽƵƐ safety-related topics and requires that all drivers complete the ŝŶƚĞƌĂĐƟǀĞ ĐŽƵƌƐĞ ŵŽĚƵůĞƐ͘ dŚŝƐ ƉĂƐƚ LJĞĂƌ ǁĞ ŝŶƐƚĂůůĞĚ ĐĂŵĞƌĂƐ ŝŶ Ăůů ŽĨ ŽƵƌ ǀĞŚŝĐůĞƐ͘ ƉƌŽŐƌĂŵ ĐĂůůĞĚ ƌŝǀĞ Ăŵ ŵŽŶŝƚŽƌƐ Ăůů ĞǀĞŶƚƐ ƚŚĂƚ ŽĐĐƵƌ ŝŶ Ă ǀĞŚŝĐůĞ

44

͞ ŶŽƚŚĞƌ ĐƌŝƟĐĂů ĐŽŵƉŽŶĞŶƚ ŽĨ ŽƵƌ ƐĂĨĞƚLJ ƉƌŽŐƌĂŵ ŝƐ ŽƵƌ ŶĞǁ ,ŝƌĞ ^ĂĨĞƚLJ KƌŝĞŶƚĂƟŽŶ WƌŽŐƌĂŵ͕͟ ƐĂLJƐ ,ĂŵŝĚ ǁŚŽ ŝƐ ƌĞƐƉŽŶƐŝďůĞ ĨŽƌ ĚĞǀĞůŽƉŝŶŐ ĂŶĚ ŝŵƉůĞŵĞŶƟŶŐ ĞŶǀŝƌŽŶŵĞŶƚĂů ĂŶĚ ŽĐĐƵƉĂƟŽŶĂů ŚĞĂůƚŚ ĂŶĚ ƐĂĨĞƚLJ ƉƌŽŐƌĂŵƐ ĨŽƌ ƚŚĞ ĐŽŵƉĂŶLJ͘ ͞KƵƌ ŶƵŵďĞƌ ŽŶĞ ĐŽŶĐĞƌŶ ŝƐ ƚŚĞ ƐĂĨĞƚLJ ŽĨ ŽƵƌ ĂƐƐŽĐŝĂƚĞƐ ĂŶĚ ƚŚĞ ĐŽŵŵƵŶŝƟĞƐ ǁŚĞƌĞ ǁĞ ǁŽƌŬ͘͟

Mike Irwin, President; Joe Monteleone, Vice President; Washington Avellaneda, Director of Transportation and Hamid Sarmadi, Safety Claims Manager

Martin Ma M artin rtt Birchette Birchet Birccheette ttte tt

Rafael Rafa fael Martinez Mart rtineez rt

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Diorges Di D iorg ges Lomb Lo Lomba mba ba

45

James Proctor Procctor

Adam Mad Ada Maduraa

Luis L i Rolon l

PAM® Grilling Spray PA PA Grilling No-Stick Cooking Spray is a water/canola blend (emulsion) with no PAM ad added soy lecithin, specially formulated to perform at high temperatures. PAM Gr Grilling offers trusted non-stick performance that helps address the allergen and he health concerns of today's patrons. Special tip: make cleanup easier by spraying PAM Grilling Gr on your grilling utensils! Allergen Free and contains no Soy! Item #: 470394 Ite

Pack Size: 6/17 oz. cans

Application Ideas A PAM will help you serve food that looks and tastes great! PA

Grilling

Sautéing

Griddles

Steaks

Omelettes

Waffles

PAM PAM, the #1 cooking spray and the most widely used, is specially formulated to deliver the consistent performance needed in professional kitchens!¹ No matter what your cooking application, there’s a PAM spray that is right for you. PAM sprays are also perfect for healthier cooking with no calories, no fat, no cholesterol and 0g trans fat per serving. You can be confident that PAM covers all of your back-of-house needs. 1Source: Proprietary Pan Sprays Dynamics Study, Datassentials, Sept 2012

For further information, samples or product demonstrations, please contact: Anthony Palermo | (732) 567-1197 | apalermo@acosta.com Joe Youngs | (201) 446-3553 | jyoungs@acosta.com 46

www.acostafoodservice.com

A land known for beauty… A product known for quality… A name known for reliability…

From the pristine fields of Australia to your Kitchen … FRESH 100% Grass-Fed Premium Lamb and Beef

Your customers are a selective bunch and they are always looking for one thing…A great product, but at a fair price. Why not serve them a product that delivers both. Now at Performance Foodservice - Metro NY you can order Fresh Never Frozen, premium 100% Grass Fed beef and lamb direct from down under…where they have been doing it this way for decades. So experience the natural difference with Aussie Premium lamb and beef.Contact your Performance Foodservice - Metro NY Rep for details.

• 100% Grass-Fed • Fresh – Never frozen

DESCRIPTION

BRAND

METRO #

PACK/SIZE

Beef Flank Steak, halal

Aussie Premium

423756

16/3 lb

Beef Outside Skirt, boneless, peeled

Aussie Premium

427155

18/1.75 lb

• HALAL Certified

Beef Ribeye, boneless, lip on, halal

Aussie Premium

423750

3/10 lb

Beef Strip Loin, boneless, halal

Aussie Premium

423751

4/8-12 lb

Beef Tenderloin PSMO, boneless, halal

Aussie Premium

423758

6/5 lb

Frenched Rack of Lamb, 26-28 oz, frozen

Aussie Premium

422986

12/1.5 lb

Frenched Rack of Lamb, 12-14 oz, frozen

37655

12/2 ct

Frenched Rack of Lamb, 14-16 oz, frozen

28953

10/2 ct

Frenched Rack of Lamb, 16-18 oz, frozen

915968

8/2 ct

Frenched Rack of Lamb, 18-20 oz, frozen

945183

1/25 lb

Frenched Rack of Lamb, 20-22 oz, frozen

283945

1/22 lb

Beef Top Sirloin, culotte, boneless, fat on

354427

1/35 lb

• Raised without hormones or antibiotics • Free Range • All Natural • Excellent Plate Cost

47

Perfect flavor and a creamy-smooth texture with every single batch

DESCRIPTION Real® Au Gratin, instant

METRO #

PACK/SIZE

439578

12/20.35 oz

Real Mashed Potatoes, instant Real® Scalloped Potatoes, instant

439576

12/26 oz

439579

12/20.35 oz

®

48

Fabulous flavor is easy. With a little help from West Creek Toppings and Syrups, your desserts will take a delicious turn for the best.

49

DISCRIPTION Toppings Sliced Strawberries Caramel Crushed Pineapples Chocolate Syrups & Fudges Fountain Supreme Chocolate Syrup Rich N’ Creamy Chocolate Hot Fudge

METRO #

PACK/SIZE

417360 417352 417359

6/#5 6/#5 6/#5

417325

12/24 oz

417326

12/24 oz

For further information, samples or porduct demonstrations, please contact: Anthony Salzone 973-317-4540 tsalzone@coregroupsales.com

50

Beer Battered Cod

EMPIRE’S TREASURE Beer Battered Haddock

Beer Battered Pollock

3 oz, par frozen, fried, oven ready, 4-5 oz, par frozen, fried, oven ready, 3 oz, par frozen, fried, oven ready, natural shape natural shape natural shape 463795.....1/10 lb .....1/10 lb .....1/10 lb 3HUIHFW IRU VDQGZLFKHV EDVNHWV VHDIRRG FRPELQDWLRQ LWHPV ÀVK WDFRV RU FHQWHU RI WKH SODWH HQWUHHV WKHVH RSWLRQV UHDOO\ UDLVH WKH EDU ZKHQ LW FRPHV WR EHHU EDWWHUHG ÀVK

Also Try...

Flounder Fillet

SILVER SOURCE Flounder Fillet

Flounder Fillet

3 oz, individually quick frozen 4 oz, individually quick frozen 5 oz, individually quick frozen 451822.....1/10 lb 451823.....1/10 lb 451824.....1/10 lb :KHWKHU EUHDGHG DQG EDNHG EDWWHUHG RU IULHG RU VLPSO\ VHDVRQHG RXU 6LOYHU 6RXUFH Ă RXQGHU ZRUNV DFURVV \RXU PHQX 51

52

F R E S H

C H I C K E N

B R E A S T

Premium Quality Foodservice Products.

Performance Foodservice is pleased to offer a premium cut chicken breast under its Ridgecrest brand. The Ridgecrest chicken breast is custom trimmed to offer the most useable product with the least amount of waste. <RX will realize less preparation time and enjoy an expanse of menu options with this premium cut product. Performance Foodservice brands consistently deliver quality products at affordable prices.

)HDWXUHV DQG %HQHÀWV • • • • •

Hand trimmed to 99% fat free More usable meat in each case The industry’s highest yielding breast meat Reduced waste of packaging and trim as well as increased safety of not trimming meat Full pieces only in each bag

Products ITEM NUMBER

460072

PRODUCT DESCRIPTION

CHICKEN BR($67 ),//(7 &+() 5($'<

+$1' T5,00(' TO 99% )$7 )5((

Serving Suggestions Ridgecrest 99% Fat-Free Chicken Breasts are Chef Ready and provide the ideal protein base for virtually any operator wanting to use a lean white meat protein. Recipe options abound, as these products are ideal for baking, VWLU IU\LQJ JULOOLQJ VWXIĂ€QJ RU VHUYLQJ on a salad.

53

PACK

SIZE

4

10 LB

Delicious Treats to Create with

Fruit Fillings

Cherry Ch PPretzel t l SSquare Cook time: 10 mins, Serves: 12

Blueberry Bliss-Filled Lemon Layers Cook time: 20 mins, Serves: 9

Ingredients • 3 cups pretzels, chopped • ¾ cup brown sugar • ½ cup butter, melted • 18 ounce package cream cheese, softened • 1 cup powdered sugar • 18 ounce container frozen whipped dessert topping, thawed • 2-#10 cans West Creek Cherry Pie Filling # 228616

Ingredients

Instructions Preheat oven to 350°F. In a medium bowl, combine crushed pretzels, brown sugar and butter. Spread half of this pretzel mixture in bottom of 9x13-inch baking pan. Bake 10 minutes. Cool. While the pretzel mixture is baking, combine the cream cheese and powdered sugar in large mixing bowl. Fold in whipped topping. Spread half of this cream cheese mixture on top of the cooled baked pretzel crust. Spread 2 cans of West Creek Cherry Pie Filling over the cream cheese layer, then spread the remaining half of the cream cheese mixture over the pie filling. Sprinkle with the remaining pretzel mixture. Refrigerate at least 4 hours.

DESCRIPTION METRO # Cherry Pie Filling, trans fat free 228616 Apple Pie Filling, trans fat free 228609 Blueberry Pie Filling, cultivated, trans fat free 228614 ALSO AVAILABLE! NEW! Applesauce, sweetened 228600 NEW! Unsweetened Applesauce, trans fat free 228606 NEW! Applesauce, chunky 228595 NEW! Fancy Sliced Apples in Water, 6.5 lb 228588

2 cups all-purpose flour 1 cup pecans, chopped 1 cup melted butter 1 3.5-ounce package lemon instant pudding mix 2 cups milk 1 teaspoon lemon peel,finely shredded 1 Tablespoon lemon juice 1 8-ounce package cream cheese, softened 2 cups powdered sugar 1 8-ounce container frozen whipped dessert topping, thawed 1 #10 can West Creek Blueberry Pie Filling # 228614

Instructions Preheat oven to 350°F. In a medium bowl combine flour, pecans, and melted butter; spread evenly in a 3-quart rectangular baking pan. Bake 20 minutes; cool on wire rack 10 minutes. Break apart with a fork, reserving about ½ cup.

PACK/SIZE 6/#10 6/#10 6/#10

Meanwhile in a medium mixing bowl, combine pudding mix and milk. Whisk 2 minutes to blend.Stir in lemon peel and lemon juice.Set aside.

6/#10 6/#10 6/#10 6/#10

In a 3-quart trifle dish, layer the pudding, crumb mixture, about ½ can of West Creek Blueberry Pie Filling, cream cheese mixture and remaining pie filling.Sprinkle with remaining crumb mixture.Chill until ready to serve.

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In a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Gradually beat in powdered sugar.Fold in dessert topping.

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