Fall 2016

OUR KITCHEN Winter 2016 | A publication by PERFORMANCE Foodservice - Hickory

Going beyond the turkey pg 13

OUR KITCHEN Our Kitchen (ou-er kitch¡en) noun A gathering place for friends and family; a place where memories are homemade and seasoned with love.

Welcome to the Winter edition of Our Kitchen magazine.

The holidays are just around the corner and we're here to help you get ready for the mad rush of customers whether you're catering or a full sit down restaurant.

Look inside and get inspired to bring comfort food to a whole new level.

Make more money by changing up a few ingredients in your recipes. Don't forget to check out all of our recipes to get you thinking about how to change it up in your operation this holiday season.

From all of us at Performance Foodservice - Hickory, we wish you and your staff and family Happy Holidays!

We hope you enjoy reading Our Kitchen and we look forward to sharing it with you!

Performance Foodservice - Hickory

FOOD 7

GETTING CREATIVE

Comfort food can be so much more than turkey and ham.

13

THINKING BEYOND THE TURKEY

21

BUILDING A PROFIT

25

SAFETY IN THE RESTAURANT

29

THE HOLIDAY APPETIZER

The center of the plate for the holiday meal is important. Go beyond the plain turkey to wow your customers.

Make more money with quality ingredients.

Utilize a few of our items to keep you and your staff safe in the kitchen.

Make the most money with the holiday appetizer.

OUR FAMILY 5

VETERAN SPOTLIGHT

Doug Yarborough served in the Navy Reserve for 25 years.

SPOTLIGHT 11 EMPLOYEE Linda Wooten has been with the company for nearly 23 years and counting.

17

THE MAYOR OF WEST ASHEVILLE In remembrance of Lucky Otter owner, Roland Knoll

IN SEVEN 19 ONE One in seven people are fighting hunger. Find

out what Performance Foodservice - Hickory is doing to help.

what’s inside...

FEATURE STORIES

VETERAN SPOTLIGHT

5 Our Kitchen | Winter 2016

25 years

of sacrifice & service

Doug Yarborough has been with Performance Foodservice – Hickory for 35 years, but food wasn’t his only career. Doug served in the Navy Reserves for 25 of those years from 1975 to the year 2000.

Doug joined the Navy Reserves when he was just 19 years old.

During that time, he was working for another food distribution company as a fork lift operator in their warehouse. He was looking for some extra money and thought the Navy Reserves was the way to go.

During his 25 years of service, he was called into active duty once during Desert Storm/Shield for 7 ½ months. Within 80 hours of activating, Doug’s Battalion, Naval Reserve Cargo Handling Battalion Four, was deployed to Rota, Spain and began conducting cargo operations. Once the group

arrived in Rota, they were set to the task of unloading desperately needed infantry vehicles from one ship to another. Not only did the group carry out their operation flawlessly, but did so in record time.

As the operations became more intense and widespread, the group was sent to places such as Sigonella, Italy; Souda Bay, Crete; Jeddah, Saudi Arabia; Egypt; and Freetown, Sierra Leone. During their 7 ½ months, they loaded and unloaded 45,000 tons of war

cargo from ships of every type. The group moved 10 million pounds of freight from nearly 3,000 aircrafts and processed over 7,000 passengers.

All of this was done without a single serious injury or damage to cargo.

In 1991, the Battalion received a Navy Unit Commendation for performance in support of Operation Desert Shield during this time. The Captain of the unit called them “the best group of professionals with whom I’ve ever served.”

Doug retired as a Senior Chief Boatswains Mate in 2000.

Although it has been 16 years, Doug still uses what he has learned while in the Navy.

“I learned self-discipline, something I’ve been using my whole life,” said Doug.

Thank you, Doug, for serving our country!

7 Our Kitchen | Winter 2016

creative getting

with comfort

food Make the most of holiday leftovers

BY CHEF JOHN ANDERSON

WITH THE HOLIDAYS UPON US, IT’S TIME FOR HEARTY COMFORT FOOD, THE BRAISED MEATS, THE ROASTS AND OF COURSE ALL THE DESSERTS. NOT JUST THAT, BUT THE “WARMING SPICES” THAT ARE ASSOCIATED WITH THE SEASON,

Spices like cinnamon, clove, allspice, nutmeg, ginger, and the like. People will be looking for rib sticking food to warm them up in the colder weather. The conundrum every year is what to do with the leftovers from all the banquets and events. Here are a few suggestions and recipes to utilize them.

The right sized turkey is one of the hardest to plan for. I think about half a pound per person is a good rule. Minus the bone you yield about a quarter pound per person that way. So with the leftover white meat consider a turkey, apple, and rosemary salad which I find to be great by itself, as a cold sandwich, or even an open faced melt. The dark meat makes a great white chili with garbanzo beans, green chilis, in a turkey broth mixed with a little sour cream.

Ham and beef roasts are other leftovers to utilize. The ham will make great quiches, omelets, and my favorite, Cuban sandwich sliders. The beef has many uses as well.

Depending on the cut of meat it can be used in beef and vegetable soup, French dip sandwiches, tacos, quesadillas, and nachos. My choice is a steak tips on rice with Gorgonzola cream.

Here are the recipes for my favorites.

Cuban Pork Slider 1 oz. Pork, Ham Deli Sliced .25 fl oz. Dill Chip Pickles 1 oz. Pork, Loin Boneless .5 oz. Unsalted butter solids 1.1 oz. Artisan Ciabatta .25 oz. Yellow Mustard .5 oz. Gruyere Cheese 9 Our Kitchen | Winter 2016

Season and roast pork loin, cool, and slice thin on deli slicer.

Assemble sandwich with ham, pork, pickle, gruyere, and yellow mustard.

Toast the buttered sandwich with a weight on top to press.

Cook until golden brown and cheese is melted.

Turkey salad with apple and rosemary 16 oz. Turkey Breast .25 oz. Fresh Rosemary 1 Apple 1 oz. Extra Fine Granulated Sugar 2 fl oz. Apple Cider Vinegar 8 fl oz. Whole Egg Mayonnaise Make the salad dressing by combining the mayo, vinegar, sugar, and finely chopped rosemary. Season to taste with salt and pepper.

Dice the turkey and apples and mix well.

Serve by itself or on a sandwich.

steak tips on rice with Gorgonzola cream 1 oz. Unsalted Butter Solids 2 oz. Long Grain Parboiled Rice Heavy Whip Cream 2 oz. Gorgonzola Crumble Cheese 4 oz. Beef, Roast Top Round Angus 2 oz. Medium Red Onions .1 oz. Fresh Rosemary .5 oz. Chopped Garlic Make the rice by rinsing it in cold running water and straining it. For 2 ounces of rice use 4 ounces of water. More than that can be made ahead of time and held cold to heat to order.

In a saute pan add the butter, julienned red onions, garlic, and finely chopped rosemary. Cook on medium heat until the onions are soft and translucent.

Add the diced meat to the pan and heat through.

Add the cream and bring to a simmer.

Add in the Gorgonzola crumble and allow to melt into the sauce.

Serve atop hot rice.

EMPLOYEE SPOTLIGHT

23 YEARS LINDA WOOTEN, CUSTOMER SERVICE SUPERVISOR

As Customer Service Supervisor, Linda Wooten has multiple roles that she takes on during a daily basis. Her main priority is to help the customers and vendors along with her team of Customer Service Representatives, but she hasn’t always been in this position.

Linda joined the team back in January of 1994, nearly 23 years ago. She started as a purchasing assistant and moved over the years into bid specialist, vacation sales relief, street sales, program sales, buyer for non-foods and chemicals and finally into the role she is now, Customer Service Supervisor in March of 2010.

Linda has many responsibilities during the day, including solving issues with sales, aiding her Customer Service Reps, vaca-

11 Our Kitchen | Winter 2016

"My favorite part of the job is working with people,” Linda said.

"I love helping." tion sales relief help, works with the kitchen staff, helps with the help desk as well as helping customers who call in with questions and concerns.

“My favorite part of the job is working with people,” said Linda. “I love helping.”

With her intense knowledge of the many departments within Performance Foodservice – Hickory, she is able to help

those who have questions about different sections of the industry.

“Over the years, I’ve learned about everything that goes into the food industry,” said Linda.

Hearing a lot of negativity during the day, Linda has found ways to bring a positive light to her job.

“I listen to a lot of Charles Stanley inspiration,” said Linda. “You need to hear something positive to lift you up when you hear many complaints during the day.”

Outside of work, she enjoys spending time with her husband and two daughters, one a senior in college and the other a senior in high school. She also enjoys finding solitude while reading her Bible.

OUR

LOCATIONS

Performance Foodservice Hickory

THINKING beyond the

turkey Alternatives for your holiday menu

13 Our Kitchen | Winter 2016

WHEN IT COMES TO THE HOLIDAYS, TRADITIONS ABOUND IN HOUSEHOLDS AND RESTAURANTS ALIKE.

One common factor that almost all traditions seem to contain, however, is the importance of a great meal that can be shared among family members. More often than not during the holidays, the main protein, the turkey, is the talk of the table. Let's shake things up this year and look beyond the stuffed turkey with all of the trimmings and steer towards a few unique options to "wow" your guests.

Food is certainly a big part of the holiday season, and those Center of the Plate components are the most important in constructing a plate for the holidays.

Take a look at some of the Performance Family of Branded COP items that will help you create that perfect holiday plate.

Braveheart

Our premium Black Angus Beef, Braveheart, offers many options to turn to when it comes to creating breathtaking, center of the plate options. One great option for the holiday dinner, is the prime rib. Season with salt, pepper and garlic powder and roast in the oven. Serve with au jus and creamed horseradish sauce and you'll be hearing compliments to the chef all night long.

Looking for something a little more upscale? Find that with our Braveherat Black Angust Beef Filet. Top with a sweet-savory sauce combing garlic, rosemary, chili flakes, port wind and current jelly.

If you are looking for a “Storied” Angus Beef that you can use to drive your Beef sales, Braveheart is the Brand you need to consider. The brand only uses U.S. domestic Black Angus cattle and is antibiotic and hormone free. They are humanely raised and handled with DNA traceability and processed in only two state of the art processing facilities located within less than 150 miles of the growers which adds less stress on the cattle.

No matter what beef you need for your holiday menus, Braveheart has you covered.

BRAVEHEART FILET WITH PORT WINE AND BLACK CURRANT GLAZE 8 oz. Braveheart Black Angus Beef Filet 1/4 cup Piancone Olive Oil 1/8 tsp. Salt, Kosher 1/8 tsp. Roma Black Pepper, Ground 1 tbsp. Jelly, Currant 1/4 tsp. Red Chili Flakes 1 cup Port Wine 1 tbsp. Peak Garlic, Minced 1 Peak Onion, Minced 1/2 tsp. Rosemary, Fresh Sprigs, Chopped 1 cup Veal Demi-Glace In a sauté pan over medium high heat add olive oil. Season filet on both sides with salt and pepper. Cook to your desired internal temperature. Remove filet from pan. Add onion, garlic, chili flakes and rosemary to pan, cook for 1-2 minutes. Add port wine, currant jelly and demi-glace then reduce by half and serve over filet.

BRAVEHEART PRIME RIB 15 lbs. Braveheart Black Angus Beef Ribeye 2 tbsp. salt, seasoned 2 tbsp. garlic powder 2 tbsp. black pepper, ground Combine all dry seasonings in a mixing bowl making sure to thoroughly mix them together. Coat the ribeye in the dry seasoning mix from top to bottom and end to end. Preheat your oven to 500ºF. Place the seasoned ribeye in a roasting pan and into the oven for 15 minutes. Turn the oven down to 250º.

Roast the beef for approximately 6 hours, or until the center of the beef reaches an internal temperature of 130ºF. Allow to stand 30 minutes before slicing. Serve with au jus and creamed horseradish sauce.

Allegiance

Our all-natural premium pork, Allegiance, also offers options for your center of the plate holiday meals. This Heritage breed “Duroc/Yorkshire Landrace� is a genetically traceable product that produces a consistent, tender and juicy eating experience without the need for wasted external fat.

Allegiance brand pork is the top 20% of the harvest based on marbling and color. A Superior 1/8th inch maximum trim makes the products completely ready to use.

One Allegiance product that would make a great center of the plate option this holiday season, is the the premium pork bellies. Allegiance Pork Bellies are available either skinless or skin-on. To achieve the right balance of deliciousness and not too greasy, slow cooking Allegiance Pork Belly is often the best way to go. Portioned into cubes, then braised slowly, often over hours, to slowly render the fat and allow the meat to absorb all the right flavors. Finishing it off in a hot pan to add texture and color, not to mention stepping the depth of flavor up in the process, produces a finished product that often leaves the rest of the table wishing they had ordered it instead.

Another great Allegiance item is our premium pork ribs. Create tangy Korean style BBQ ribs that may be a bit off the traditional holiday menu item, but will surely be a great, stick to your bones kind of meal.

Performance Custom Meats

Our Performance Custom Meats offer next day portion control steaks and Chops to your kitchens. Portion control eliminates the guessing game of true protein cost, proper yield and consistency which is paramount for steaks and chops. Products are properly aged, portioned, and vacuum packed.

As you are thinking of fall and cold weather menus our Performance Custom Meats can provide some great menu ideas like Bone In Short Rib Osso Buco, or traditional block or crosscut short ribs. How about a Kansas City Style Bone-in NY Strip or a nice big Cowboy 15 Our Kitchen | Winter 2016

TANGY KOREAN ALLEGIANCE BBQ RIBS 1 rack Allegiance Premium Pork Ribs 6 oz. West Creek Sauce, Moonshine Barbeque 1 pinch Garlic Cloves 1 tbsp. Soy Sauce 1 tbsp. Asian Ginger Garlic Spice 1 tsp. Sesame Seeds 1 oz. Peak Onion, Green (Chopped) Combine moonshine sauce, curry, garlic, soy sauce and Asian seasoning together. Brush ribs with mixture. Roast in oven for 2 hours brushing every 30 minutes. Remove ribs and wrap with foil, place back in oven and heat until tender, approximately 2 more hours. Remove from oven and unwrap from foil. Chargrill ribs and brush with sauce again. Flip rib and brush again.

ALLEGIANCE GLUTEN FREE HERB ROASTED PORK LOIN 1 tsp. sage (rubbed) 1/2 tsp. salt 1/4 tsp. ground black pepper 1 garlic clove (crushed) 5 lbs. Allegiance Pork Loin, Boneless 1/2 cup sugar, granulated 1 tbsp. cornstarch 1/4 cup vinegar 1/4 cup water 2 tbsp. soy sauce Preheat oven to 325 degrees F. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F , depending upon your desired doneness. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Ribeye?

How about taking the short rib osso buco and and add vegetables and seasoning to create the perfect braised short ribs. This is the comfort food that your customers are looking for this time of year.

If you have never used a portion control steak before give this brand a try, you’ll be pleasantly surprised how it can really benefit your operation.

PERFORMANCE CUSTOM MEATS BRAISED BEEF SHORT RIBS OSSO BUCO 4 - 8 oz. PCM Short Ribs Osso Buco 1 tbsp. Pomace 90/10 Oil 3/4 tsp. Sea Salt 4 medium Peak Carrots 2 medium Peak Onions 2 Garlic Cloves 14 oz. Piancone Pear Tomato Puree 1 1/2 cups wine, red dry 1 cup Culinarte Demi Glace De Veau 3 cups Water 2 Sprigs Thyme, Fresh 1 Bay Leaf 1 tbsp. Vinegar, Red Wine 1 tbsp. Vinegar, Balsamic Put oven rack in lower third of oven and preheat oven to 250°F. Pat beef dry. Heat oil in a wide (12 inches in diameter) 3 to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes.

Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes. Add Demi- Glace, water, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.

Go to PERFORMANCEFOODSERVICE.COM for more recipes.

Catelli

Let’s not forget to mention our great Italian protein partner, Catelli.

Create a special holiday meal with the Catelli Frenched Veal Chops. This is not only a delicious meal, but offers an elegant and unique look to the entree.

Our Roma® branded Veal program is cut from the highest quality All-Natural Dairy Veal producing heart healthy leg, top round and stew products yielding 90%. The remaining products are cut from USDA Choice Formula Fed Veal producing highend center of the plate entrees with a 90% yield which are conveniently packaged to ensure food safety and freshness.

When it comes to Lamb and Veal, they offer the best quality items in foodservice.

With over 60 years of experience, these brands have quite a following.

Brands play such an important role in foodservice. Let’s face it, even as general consumers we all are brand oriented when we shop for most everything because we associate quality with a name. We don’t want to take a chance spending our hard earned money on a product we know nothing about. In foodservice this is paramount.

The products used in a recipe can have a tremendous effect on the success for which we are striving. That is why our company has, and continues to put so much effort into producing the very best products in the exclusive family of Performance Foodservice Brands.

Ask your Sales Representative about how you can build your sales on our fantastic Branded Proteins.

Known as the “Mayor of West Asheville”, Roland Knoll, owner of the Lucky Otter and Co-Owner of both Nine Mile restaurants and The Trailhead in Black Mountain, was known as a risk-taker. Roland passed away in August after a long struggle with cerebellar ataxia, but still lives on in the restaurants and the people he touched.

“Roland was a risk taker,” said Aaron, co-owner of both Nine

17 Our Kitchen | Winter 2016

Miles in Asheville.

“That was Roland.”

Aaron moved from Pennsylvania to Asheville and started working full time at Lucky Otter where he met the owner, Roland. He worked for four years and learned a great deal from Roland. Aaron took everything he had taught him and decided to open Nine Mile with his friend Nate who also worked at the Lucky Otter.

“Aaron approached me and wanted to do a restaurant. We got denied by a few banks and then brought in Roland,” said Nate.

“Roland was able to help by being that established partner. He had

a connection with banks, lawyers and real estate agents that helped Nine Mile start. Roland was good at that.”

Since then, Aaron and Nate have successfully run Nine Mile in Montford as well as opened another Nine Mile in West Asheville where Lucky Otter is located.

“We don’t have Roland’s help anymore, so that’s a big hit,” said Nate. “Nine Mile will go on in a reflection of Roland.”

Nate and Aaron were not the only people he had an impact on when it came to the restaurant business.

Jonas Cole, General Manager of the Lucky Otter, remembers Roland as being a person who can communicate to multiple

demographics.

“He had many friends in many different groups,” said Nate. “That was a big part of Roland’s adventure in life, to see how many demographics he could fit into.”

Jonas describes Roland as a forerunner in the West Asheville community. He saw him develop a strong West Asheville community by showing that a business in West Asheville could not only survive, but thrive.

Roland was also an innovator and far before the all-natural trend became a hit in the restaurant world, he was using all-natural ingredients in everything he cooked.

“He was health conscious about everything, even down to the smallest things like peanut butter," said Jonas.

Almost four years ago, Roland ventured out and helped yet another restaurant succeed. This time, it was Mike Flanigan, co-

owner of The Trailhead in Black Mountain. Mike moved from New Mexico about nine years ago and began working

just like the others in Lucky Otter.

Although he only stayed a little over a year, Roland and he became great friends.

“I was invited to his infamous Christmas party,” said Mike.

“That’s how I knew I was in.”

When the landlord of the restaurant where Mike was working at that time, gave him first dibs at the space next door.

Mike knew he had to turn to

Roland for advice in opening the restaurant.

“I called Roland about everything,” said Mike. “He was always there when I needed him.”

Mike describes Roland as being someone with a commanding force that once entering a room, everyone was attentive to him.

After the funeral in August, there was a reception held at The Trailhead where over 300 people gathered from all walks of life to commemorate the life of Roland.

“He really liked to see people succeed,” said Roland’s wife Paige. “He was confident enough in his success that he didn’t feel threatened by other peoples' success.”

Through this confidence and yearn to help others succeed, he helped several restaurants and businesses out of the goodness of his heart.

“He had the formula down to make a good restaurant,” said Paige.

“Everything he touched, worked.”

Roland may have left Asheville, but he will live on through the people and restaurants he helped His Area Manager, Kathy Carroll, describes Roland as the person who was unforgettable.

“Once you met him, you never forgot him.”

We are fighting

hunger During the month of September, Performance Foodservice - Hickory held a business wide food drive.

We raised 63,451 pounds and provided the Greater Hickory Cooperative Christian Ministries, Caldwell County Yokefellow and the Hickory Soup Kitchen each with $1000.00. The remaining funds were used 19 Our Kitchen | Winter 2016

to purchase and provide each of the above with ten - 50 lb bags of pinto beans and three - 50 lb bags of rice. The two ministries will break these down into one pound bags to be utilized in their food pantries. The Soup Kitchen stated our prior years donation of pinto beans lasted until the first of

August of this year and was an absolute life saver during the summer months when donations are truly weak.

All three locations were extremely excited to be recipients of the beans, rice and funds and look forward to partnering with us again in the future.

one in seven fight hunger we were able to raise:

63,451 lbs of food

$3,000 given to ministries and kitchens

308

hours of community service

BUILDING A

profit

MAKE MORE WITH QUALITY INGREDIENTS

Wouldn’t everyone like to see increases in their sales dollars and above all, increases in their bottom line dollars?

Here is a simple way to take something you may already have on your menu and by just changing a couple of ingredients in the recipe, increase both your sales per ticket and your gross profit per plate.

21 Our Kitchen | Winter 2016

TRADITIONAL LASAGNE

ANGUS BEEF LASAGNE

BACIO VEAL LASAGNE

For the traditional lasagne, this recipe uses ground beef and our lower - tier cheeses. This is a great recipe for restaurants trying to keep their costs low.

This recipes takes the ground beef and replaces it with ground Braveheart Angus Chuck. It also upgrades the cheese to the delicious ROMA Brand Premiato Mozzarella.

As you can see below, the portion cost only went up a few cents but not only did we increase our quality, we also increased our gross profit per plate. We did increase our menu price by promoting Angus Beef in our product description.

This recipe includes high quality Bacio Cheese and our Catelli Brothers Veal blend. The meat now has the authentic Italian flavors of beef, veal, and pork. We can also decrease the amount of cheese in our recipe due to the great melting spread of our Bacio Mozzarella and Provolone Cheese blend. The overall portion cost is just slightly more than our original recipe, but we can ask more on the menu for a high quality Bacio Veal Lasagna.

This results in a much higher gross profit per plate and an increase of three dollars in sales per ticket.

Ingredient #2161 - IBP Ground Beef (32 oz.)

Used Cost $5.22

$4.41 #907268 - Silver Source Mozzarella Cheese (28 oz.) #465328 - Piancone Ricotta Cheese (32 oz.)

$4.34

#259544 - Roma Lasagne Pasta (8 sheets)

$4.53

$5.90 #393861 - Braveheart Ground Angus Chuck (32 oz.)

#261212 - Piancone Marinara Sauce (1 can)

$5.42

$4.30 #242266 - Roma Premium Mozzarella Cheese (28 oz.)

$9.47 #239320 - Catelli Veal Meatball Mix (32 oz.)

#40476 Fennel Seed (1 oz.)

$0.86

#465328 - Piancone Ricotta Cheese (32 oz.)

$4.34

$4.36 #337771 - Bacio Mozzarella Provolone Cheese (24 oz.)

#40350 Italian Seasoning (3 oz.)

$2.54

#259544 - Roma Lasagne Pasta (8 sheets)

$4.53

#465328 - Piancone Ricotta Cheese (32 oz.)

$4.34

#261212 - Piancone Marinara Sauce (1 can)

$5.42

#259544 - Roma Lasagne Pasta (8 sheets)

$4.53

$2.28

#40476 Fennel Seed (1 oz.)

$0.86

#261212 - Piancone Marinara Sauce (1 can)

$5.42

$6.99

#40350 Italian Seasoning (3 oz.)

$2.54

#40476 Fennel Seed (1 oz.)

$0.86

Yields: 12 servings

PORTION COST: SELLING PRICE:

Ingredient

Used Cost

Yields: 12 servings

Used Cost

PORTION COST:

$2.33

#40350 Italian Seasoning (3 oz.)

Yields: 12 servings

$2.54

SELLING PRICE:

$7.99

PORTION COST:

$2.63 $9.99

GROSS PROFIT:

$4.71

Ingredient

SELLING PRICE: GROSS PROFIT:

GROSS PROFIT:

$5.66 $7.36

DESSERTS WELCOME TO CONTIGO! The Contigo™ portfolio consists of a family of products that are true to the heritage of Latin foods — rich and robust, flavorful, always inventive and as expansive and diverse as Latin America itself.

Contigo™ means “with you” in Spanish, and is our promise of delicious, quality and sensible products that help our customers grow their businesses.

We understand recipes and techniques vary from region to region so our Contigo™ products range from staples found in most Latin kitchens to specialized ingredients targeted to specific cultures and ethnicities.

Performance E&S Direct is your one-stop shop for all the equipment, tableware, cookware and smallwares you need to make your operation run smoothly.

• Easy online shopping and ordering 24/7 • No minimum order size

Perform an equipme ce E&S Direct is your nt, tablew one-stop need to are, co shop for make you okware and sm all the r opera allware tion run s you smoothl online y. shoppin • No mi g and orderin nimum g or 24 de /7 r size • Orde rs shipp ed withi • Ever yd n 24 ho ay free urs shipping • 2-3 da for orde y deliv rs over er y wind $400 ow EandSP er forma nce.com • Easy

Get tren ds monthly in your inbox wit new h our Perform anceFoods sletter! Sign up at ervice.com /newslette rs.

• Orders shipped within 24 hours • Everyday free shipping for orders over $400 • 2-3 day delivery window

Tablewa re Kitchen • Service • He Prep & alth Ca re • Ja Storag nit e • Sm all Equip orial • Bar & Beve ment • rage and Mu ch Mo re!

Get trends in your inbox with our monthly newsletter! Sign up at PerformanceFoodservice.com/newsletters.

EandSPerformance.com

Tableware • Service • Health Care • Janitorial • Bar & Beverage Kitchen Prep & Storage • Small Equipment • and Much More!

SAFETY in the restaurant

25 Our Kitchen | Winter 2016

Restaurant kitchens are fraught with potential accidents. There are many measures to protect employees from these accidents.

Safeguard against slippery floors with the use of chemical treatments. Choose proper chemicals for the surface that have good grease removing and slip resistance properties, for Quarry Tile floors (Item 243637), painted or waxed floors (Item 332740) and for ongoing grease emulsification (Item 243675). Establish a

floor cleaning schedule. When spills occur, clean them up immediately and post “caution” or “wet floor” signs until the floor is dry.

Restaurants need to help employees understand the importance of proper chemical storage, how to use each chemical and proper disposal of chemicals. This information is provided on the labeling as well with each SDS sheet for each chemical. The restaurant must post these SDS sheets, according to new GHS regulations in an area that is accessible to all employees. Chemicals should never be mixed. They should only be used in well ventilated areas. Always wash hands after using or touching any chemical or equipment used with a chemical.

Another area of safety concerns is preventing burns and spillage of food. Employees remove pans of hot food from cooking equipment every day.

To do so properly they need to have protective mitts. An employee may use a forearm length mitt (Item300767) or an elbow length mitt (Item 300766). Foods are put into pans to transport to serving areas. To do so properly the employee must have sturdy pans. When moving smaller amounts use (Item 157559) and with larger amounts use (Item 157560). This will ensure safe delivery of the food and prevent spills.

WELCOME TO NATURE'S BEST DAIRYTM We proudly present Nature’s Best Dairy™ Brie. Made in Wisconsin, Nature’s Best Dairy™ Brie is crafted in the old world French tradition for a rich sweet, nutty flavor.

A 60% double brie, the smooth and succulent character of this decadent cheese is the perfect item to pair with many different foods. Nature’s Best Dairy™ Brie is a wonderful option for a broad range of consumers who want to enjoy a mild, pleasing taste.

Item# 516407

Description Cheese Brie 60% Wheel TFF

Pack

Size

2

2 lb.

make money off the

holiday appetizer

According to Technomic’s recent Starters, Small Plates & Sides Consumer Trend Report, nearly 4 out of 10 consumers order an appetizer on all or most of their restaurant visits.

Appetizers and Hors d'oeuvre are important menu segments all 12 months of the year, but they are most vital to driving restaurant and catering profits through December and January. Groups of all sizes and budgets are looking to get out together over the holidays and they are usually conditioned to want to order some starters before their meal. Here are a few reasons to increase your appetizer and hors d'oeuvre options for the months of December, January and February.

29 Our Kitchen | Winter 2016

Source: http://www.grandecig.com/blog/the-growing-popularity-of-appetizers

Impulse Whether it’s a catered event that you planned and have on the books or just a large group that made a reservation the same day, appetizers are usually an impulse buy. Having a few additional options on the regular menu and on the catering menu is always a good idea through Valentine’s Day.

Convenience

Not all appetizers and hors d'oeuvre need to be scratch made in your

DID YOU KNOW?

67%

of consumers say high-quality/premium ingredients play an important factor when deciding what to order.

PROSCIUTTO STUFFED MUSHROOMS WITH BACIO CHEESE 3 lbs. mushrooms, silver dollar 2 lbs. Bacio whole milk cheese, shredded 12 oz. Roma prosciutto Salt and pepper (to taste) Remove stems from mushrooms. Combine cheese, Prosciutto and basil. Season with salt and pepper. Bake in 350 degree oven about 7 minutes or until cheese has browned.

kitchen. Performance Foodservice has a tremendous line of value added options under our Ridgecrest appetizer line. With options spanning from cocktail franks, mini quiche, bacon wrapped scallops and mini crab cakes, you're sure to find an option for your operation. These options have handmade quality and appeal without the time and labor investment that goes into scratch making hors d’oeuvres.

profit

The appetizer and hors d’oeuvres segment is hugely profitable for restaurant and caterers. Selling these items by the piece is the best way to sell them for the optimal amount of profit.

Opportunities

Having a robust hors d’oeuvres menu opens your business up to more opportunities to earn holiday business. Many groups and organizations have minimal budgets for holiday gatherings. A strong hors d’oeuvres selection gives people the option to have a “hors d’oeuvres” or “cocktail” party. These types of functions offer a lot of perceived value to your customers and their guests.

offsite options

Appetizers and hors d’oeuvres usually travel very well in to-go packaging. This offers another revenue stream for your business and minimizes your expense. If you offer hors d’oeuvres packages to-go on trays or in disposable packaging, it enhances your revenue and minimizes your expense because you won't have to travel to or staff an off site fully catered event! And, it provides another option to customers who want to enjoy your creations during the holiday season, but who don't have the budget for full catering.

31 Our Kitchen | Winter 2016

GOAT CHEESE BRUSCHETTA 3 tbsp. Piancone olive oil 1 garlic clove, halved 6 tomatoes, plum (chopped) 1 tsp. Ascend lemon juice 4 oz. Nature's Best goat cheese 12 Heritage Ovens french bread Preheat oven to 325° F. Arrange bread slices on baking sheet. Brush olive oil over both sides of bread. Bake bread until golden, about 6 minutes per side. Remove toasts from oven. Rub cut sides of garlic over toasts. Combine seeded plum tomatoes and fresh lemon juice in medium bowl. Season with generous amount of salt and pepper. Toss tomatoes to combine. Toasts and tomatoes can be prepared 1 hour ahead. Cover separately and keep at room temperature. Preheat oven to 350°F. Spread goat cheese over toasts; arrange on baking sheet.

Mound tomatoes on toasts, dividing equally. Bake until heated through, about 8 minutes. Transfer bruschetta to platter.

the top ten

food #hashtags In today's digital age, posting photos of food on social media sites have become an all out trend. Many food lovers around the world seek their delicious and beautiful food with their friends and family. Often times, the photos are accompanied by hashtags, a type of label which makes it easier for users to find messages with a specific theme or content, in order to reach more viewers. With 78% of U.S. Americans on social media, restaurants have a huge opportunity to reach their customers with just a click of a button. Using hashtags can reach far more than the average post, but what hashtags should you use? Here are the top ten food hashtags that are being used right now!

#Health #foodporn #Healthly #recipe #yummy #foodie #recipes #cooking #delicious #cook 33 Our Kitchen | Winter 2016

80 million 72.8 million 72.7 million 71.2 million 70.1 million 69.3 million 68.4 million 68.2 million 67.7 million 62.7 million

consider coming up with your own hashtag for your customers to use.

Flavor is Served

American Grana®, an award-winning exclusive from BelGioioso, is a Premium Parmesan cheese that is handmade into huge 70-pound wheels by Master Cheesemakers using traditional methods and craftsmanship. This Parmesan is allowed to mature a minimum of 18 months in our special caves. This distinctive aging process, along with all natural, quality ingredients, are what creates its deep, nutty flavor and granular texture.

Potato Gnocchi with Basil Pesto

3 russet potatoes 1/4 cup extra virgin olive oil 1 egg 1 tsp. salt 1 egg yolk 1/2 cup prepared basil pesto 1 cup flour 1/2 cup shredded BelGioioso American Grana® cheese, plus extra for garnish

Poke and bake russet potatoes until fork tender. Remove from oven and cut open so the potatoes can steam and cool. Once potatoes are only warm to the touch, run potato pulp through a food mill. Make a well in the center of the potato pulp and add egg, egg yolk, flour, BelGioioso American Grana®, olive oil and salt. Mix together until just combined, being careful not to work the dough too much, which can result in doughy gnocchi.

Roll potato dough 1/4” - 1/2” in diameter and cut to length with a knife. Blanch in boiling water until the gnocchi float. Mix gnocchi with basil pesto and sprinkle with shredded BelGioioso American Grana®.

877.863.2123

belgioioso.com

rBST Free* | Gluten Free | Award-Winning *No significant difference has been found in milk from cows treated with artificial hormones.