Food For Thought Fall 2011 by Performance Foodservice

FALL 2011

By ROMA of Southern California

Restaurant Spotlight: AJ Barile’s Chicago Pizza & Lovebirds Café & Bakery The Deal on Veal:

Everything you need to know about Veal.

How to Get More Diners In the Door:

Take Advantage of Today’sResources Without Spending Thousands of Dollars In Marketing

The World Of Hotdogs:

A Look At How Hotdogs Are Prepared Around The Globe

of Southern California

CONTENTS 05 the Deal on Veal MoRe CustoMeRs in 08 get the DooR…FRee

spotlight: 10 RestauRant aJ Barilie’s Chicago pizza Lovebirds Café & Bakery

seRVe theiR 13 theY hot Dogs hoW? A Look at Different Ways Hot Dogs Are Served Around The World

RockTenn offers a wide variety of packaging solutions for the food service industry. Commercial foodservice establishments account for the majority of food away from home expenditures. We offer a wide range of food service packaging from catering products to produce and protein boxes, stackable trays and pizza boxes.

Most iMpoRtant 14 the Meal oF the DaY

FoR BReaKFast 15 piZZa lunCh & DinneR GENERAL INQUIRIES

Fun WaYs to seRVe gaRliC BReaD

Joe Petruzzella (602) 321-2242

jpetruzzella@smurfit.com

www.rocktenn.com Food for Thought – Fall 2011

ROMA Foods – www.romafood.com

Food for Thought – Fall 2011

ROMA Foods – www.romafood.com

the Deal on Veal Traditional veal can come from any young cow up to 9 months of age, however, most veal comes from calves at 8-16 weeks of age, and usually at a size of 400 to 500 pounds. Veal meat is considered to be mild in flavor with a light pink color and a very low fat level. Little, if any, marbling occurs. Calves are traditionally fed formula which maintains veal’s light color and delicate flavor. An interesting fact to note is that since Dairy Cows must give birth in order to produce milk, veal is often a by-product of the dairy industry.

is ground or cut into stew meat. Also from this area come cubed veal slices, which is a cheaper alternative to leg cuts, and foreshank osso bucco. This osso bucco has the same flavor profile as hindshank but is $4.00 to $5.00 cheaper per pound. The foreshank yields consistent form and size when compared to the hindshank.

Another type of veal, Bobby Veal, is still mild in flavor and light pink in color. The cost of Bobby Veal is low, with today’s market averaging $5.00 to $6.00 per pound for a leg slice - very cheap. While this product does fit some restaurant price points, it is not considered to be the best.

Veal patties w/ Hunters Sauce

Red Veal refers to the darker red color of the meat and the presence of marbling in the meat. This occurs because the animal is now eating grain and grass as part of its diet instead of only formula. This product is also much cheaper in cost than traditional veal. the Breakdown Veal, when slaughtered, is split into a foresaddle and hindsaddle portion. This split occurs between the 11th and 12th rib section. Three primals come from the foresaddle: shoulder, foreshank and breast, and finally the rib. The hindsaddle yields two primals: the loin and the leg. shoulder: This is also known as the chuck and is considered to be a tougher section of veal. This is due to the muscle group being worked more by the animal, thus producing denser connective tissue. Often this area Food for Thought – Fall 2011

www.performancefoodservice.com/customer/Recipes/Pages/ VealPattieswithHuntersSauce.aspx

Servings: 6 Ingredients 2 lbs ground veal 1 tsp ground nutmeg ½ tsp kosher salt ½ tsp ground black pepper 2 c heavy cream

10 oz Italian bread crumbs 6 oz olive oil 2 c button mushrooms (sliced) 1 c red wine 1 tbl garlic (minced) ½ onion (diced) 2 c demi-glace

instructions In a bowl mix ground veal, nutmeg, heavy cream, bread crumbs, salt and pepper. Form mix into 3 oz patties. Heat 3 oz of olive oil in sauté pan over medium high heat. Cook patties for 2-3 minutes per side then reserve warm. Add 3 oz of olive oil to pan. Now add mushrooms, garlic and onions. Cook for 1-2 minutes then add wine and reduce by half. Now add demi-glace and reduce by 1/3 then pour sauce over patties and serve. Source: Chef Lonnie Varisco, Performance Foodservice - Caro/ROMA

ROMA Foods – www.romafood.com

Foreshank & Breast: Meat from this area is considered to be tougher for the same reasons as the shoulder. Veal short ribs come from this area, which are a popular alternative to beef short ribs. The breast can be cubed for steaks and stew meat. It also can be stuffed, rolled and tied, then braised to tenderize.

Veal Cordon Bleu Ingredients 4 – 4oz Veal cubed Cutlets 1/8 tsp kosher salt 1/8 tsp ground black pepper 4 – 1oz slices of ham 4 – 1oz slices of swiss cheese 2 eggs ¼ c milk 1 c Italian bread crumbs 1 c ap flour 2 c olive oil Instructions Pound out veal cubed cutlets. Place 1 slice of ham and 1 slice of swiss cheese on top of each cutlet. Roll cutlet up. Repeat until all four are done. Whisk eggs and milk in a bowl. Now dredge veal rolls in ap flour, then egg wash and finally bread crumbs. In a sauté pan add olive oil over medium-high heat. Now cook breaded veal rolls for 1-2 minutes on all sides then serve. Source: Chef Lonnie Varisco, Performance Foodservice - Caro/ROMA

Instructions Season veal leg slices with salt and pepper. Lightly coat with ap flour. Heat olive oil in sauté pan over medium-high heat. Cook leg slices for 1-2 minutes per side then remove and hold warm. Add marsala wine to the pan the leg slices were cooked in to de-glaze pan. Reduce by half then add demi-glace and reduce by 1/3. Now whisk in butter and serve over warmed veal leg slices. Source: Chef Lonnie Varisco, Performance Foodservice - Caro/ROMA Bottom line Veal is a fantastic menu item with cuts that range in price to meet any foodservice operations menu price point. The next time you are trying to find a new meat item for your menu consider veal. Your Performance Foodservice / Roma Area Manager will find the perfect cut at the perfect price point to create a profitable new menu item. Submitted by: Chef Lonnie Varisco Center of the Plate Specialist Performance Foodservice - Caro/ROMA

Leg: Contains both the sirloin and the leg section. The leg can be roasted whole due to its tenderness and can be used on a carving station. More commonly, the leg is used to fabricate a wide variety of leg cutlets. Produced from the leg are shank meat (which is used for stew), knuckle meat ( which can produce leg slices), eye of the round, butt tenderloin, bottom round, top round and sirloin. Also, hindshank osso bucco is fabricated form this area. The finest leg cutlet is known as a hip cutlet.

Veal Marsala Servings: 6 Ingredients 12 – 2oz veal leg slices (pounded) 1/8 tsp kosher salt 1/8 tsp ground black pepper ¼ c All Purpose flour 3 oz olive oil 1 c marsala wine 1 c demi-glace 2 tbsp unsalted butter Food for Thought – Fall 2011

ROMA Foods – www.romafood.com

GET MORE CUSTOMERS IN THE DOOR… FREE • 57% will visit a restaurant’s website to view menus, photographs, directions and read consumer reviews. This trend has become more marked with the use of smart phones. (Source: Restaurantworx.com) • 78 % of adults say they would like to receive restaurant gift cards or certificates on gift occasions. The Internet has become our go to resource for just about • 52 % of adults say they would be more likely to everything, including finding a place to dine. GMR Web Team patronize a restaurant if it offered a customer loyalty and reward program. (Source: NRA fact Book). based in Orange County, California compiled the following • 33% of respondents seek out fellow consumer reviews search engine marketing facts: online and base their restaurant selections on the • Online media influenced 40% of recent restaurant visitors, ratings of fellow consumers. with restaurant web sites having the most influence. • There are over 50 million searches every month related to the restaurant industry. (Source: word • 14 % of restaurant visitors said they were influenced tracker). by search results. (Source: Ad-ology Research). • 41 % of consumers use a location (city, county, state) • 89% of consumers will use the Internet to search for in their search – “San Diego Restaurants”, “Sports Bars local restaurants in LA”, etc. Marketing your restaurant can be a costly investment depending on the activities you implement. But there are many methods to market your restaurant, such as listing your concept on popular search engine/business sites, which are not only low cost but extremely effective.

Food for Thought – Fall 2011

ROMA Foods – www.romafood.com

As more people use the internet to search for restaurants, it is important that yours can be easily found online. Begin by listing your establishment in major search engine sites. Google is a great one to start with as more people search on Google than anywhere else. Go to www.google.com/local/add to add your restaurant. You can also add customer coupons, videos and pictures.

Reviews The number of reviews you have directly impacts your Google ranking. It’s beneficial to have reviews on several sites as this will influence your ranking in search results.

How do you encourage reviews? Tell your customers. When a diner complements you on your food, venue, service, etc., tell them that you appreciate their feedback and ask if they will leave Once you are confident and comfortable with what you have a review for you online. Train your wait staff on this as well. added on Google, do the same with other popular search engine You may also want to consider placing a sign on the counter, sites such as Yahoo, Local.com, and City Search. This will help or a card you insert with their tab/bill. You will be surprised by how simply asking for a customer to write a review actually add presence online. encourages them to do so. In a way it lets them know that you are thankful for their business. HOW TO OBTAIN AN ELEVATED POSITION ON SEARCH ENGINES Having your restaurant listing on page one of search engine sites Website will get you the most “play”. There are four imperative variables You’re restaurant should have a basic, easy to navigate webpage. in achieving this status: citations, claimed listing, reviews, and Once potential diners have found you on a search engine they will want to go to your website to get more information. The website. website should contain: Menu with prices, Citations Citations are basically “mentions” of your restaurant name and Photos of your dishes are a plus, and address on different webpages such as Google, Yahoo, Local. Location: address and phone number (this should match the com, and City Search. The more citations you have, the more information you placed for your business listings). Hours you are open likely you are to rank higher in search listings. Reviews Tip: When listing your restaurant on differing search engine sites Additional items: coupons, on-line ordering, on-line reservations, / webpages, be sure to be consistent. For example, categorize form to capture your visitors information. your restaurant as a Sports Bar across all sites, not Sports Bar on one, Bar on another, and Family Restaurant on the third. Consistency is key.

Best Sites to list your Restaurant

Claimed Listing Claimed listings have preferred status with search engines and are treated as high-value listings. A claimed listing will give you superior results on search engine listings and get you to the top section of the first results page. In Google, once you have created your listing, you will be prompted to “Claim” your listing. You will be given the option to have Google call you with the pin number or send you a posted. Go with the phone call, this will be much quicker. Once you have your pin, enter it in the space provided and in about a day your listing will appear on the Google Map. Very few owners take this extra step to reap the benefits. Make sure you do, it will make a big difference in drawing attention to your restaurant.

Food for Thought – Fall 2011

Google Yahoo! Local CitySearch Yelp

TripAdvisor Chowhound Urbanspoon Zagat Restaurant.com ROMA Foods – www.romafood.com

RESTAURANT SPOTLIGHT: AJ BARILE’S CHICAGO PIZZA Al and Tina Barile opened the doors to their restaurant in April 2006. Al had previously been driving trucks for 36 years and in 2004 retired due to an injury. After living in South Chicago for 34 years, Al got tired of not being able to find the food he loved in Southern California. He then decided to bring a taste of the Windy City to Yucaipa, CA. The 1,200 square feet location seated 15. The locals loved the new tastes Al and Tina brought to their city and before long AJ Barile’s encompassed 4,000 square feet with a 2,000 square feet patio, seating for 240, and 18 beers on tap. The Barile’s correlate their success to Head Chef Paul Duran’s passion for cooking and their quality ingredients offered at reasonable prices. Prior to AJ Barile’s Chicago Pizza, Duran only hand catering experience. In 2010 and 2011 he competed in the International Pizza Expo held in Las Vegas. With only 4 years of experience in making pizzas, Duran won 1st place for Best Traditional Pizza in the Western Region. Consumers love the great food, friendly service and good value they receive when dining at AJ Barlie’s Chicago Pizza. In addition, the diners are more than ecstatic to know that they are supporting a local business and not a chain restaurant. Al and Tina utilize marketing tactics such as social media postings and actively support their local community. Throughout the year they host fundraisers for local college programs, local sports teams, firefighters, and cancer. Tina is currently Yucaipa’s Relay for Life Survivor Chair for the American Cancer Society. Giving back to the local community is extremely important to the Barile’s. And it is safe to say that Yucaipa residents reciprocate the love they receive from Al and Tina.

32693 Yucaipa Boulevard Yucaipa, CA 92399 www.ajbariles.com

Chef Paul @ the 2010 Pizza Expo, Las Vegas with The Mona Lisa Pizza Western region 1st Place winner

Al & his daughter in Rome

Moving forward, the Barile’s are planning on enclosing their outdoor patio. They are also currently in the process of going green through recycling and adding solar. And to keep it kid friendly, games will be added.

Popular Menu Items This Crust Pizza & Calzones Lasagna Raspberry Sweet Heat Hot Wings Chef Paul teaching school kids how to make their own pizz’a

Food for Thought – Fall 2011

ROMA Foods – www.romafood.com

RESTAURANT SPOTLIGHT: LOVEBIRDS CAFÉ & BAKERY Brothers, Jahanshah (Big John) and Jahansooz (Little John) Jomehri, opened their doors in May 1984. Their goal was to create a unique concept that would stand out from the competition. The Jomehri’s did just that. Offering more than 61 different types of sandwiches, over 20 different salad combinations, a full juice bar, an espresso bar, and of course their fresh baked breads, Lovebirds is a spot known for its relaxed atmosphere and of course…great food. So how did the brothers get started? Well, Big John had just graduated from college and moved to Los Angeles while Little John was working on his degree in Aeronautical Engineering. Due to their financial situation, Big John began working at Burger King as a “Fry Man”. Within a month, Big John became the Assistant Manager and a month after that the Store Manager. In less than 18 months he increased sales for the Burger King Franchisee from $35,000 per month to more than $80,000 per month. When the owner only wrote a bonus check for $80 instead of the $150 that Big John was owed, he decided it was time to move on and do his own thing. Together with Little John, they created Lovebirds Café and Bakery. Hard work (18 hour days), persistence, loyalty, and listening to their customers has made the Jomehri brothers successful. Today, they follow the QSCV rule. Quality, service, cleanliness, and value. Focusing on the four components has proved to be beneficial. They also actively support the local community in numerous ways including employment for those with disabilities and supporting local artists. In 2008 Lovebirds Café & Bakery was named Employer of the Year from the Pasadena Mayor’s Committee for Employment of People with Disabilities. This is just one of many awards the brothers have earned. Big John and Little John currently have 6 locations. In the next 5 years the Jomehri’s hope to have 30-40 stores. www.lovebirdscafe.com Alhambra 10 S First St Alhamba, CA 91801

Pasadena 921 E Colorado Blvd Pasadena, CA 91106

Backstage Café 2520 W Olive Ave Burbank, CA 91505

Pasadena Convention Center 300 E Green St Pasadena, CA 91101

Monterey Park 1055 Corporate Center Dr. Monterey Park, CA 91754

Walnut 888 East Walnut Street Pasadena, CA 91106

Food for Thought – Fall 2011

ROMA Foods – www.romafood.com

They Serve Their Hot Dogs How?

A Look At Different Ways Hot Dogs Are Served Around The World. Hot dogs are an American staple during the summer months and countries around the world have found a way to incorporate the American meat and bun to fit their needs. Take a look at the many different ways hot dogs are served around the globe. AMSTERDAM: We all know what Amsterdam is known for… And what do they eat when they have the munchies? A Pizza Dog. Hot dog in a toasted bun that is topped with pizza sauce, pepperoni, sausage, meatballs, peppers, onions, and Dutch cheese. BRAZIL: The Brazilian Hot Dog is said to be as gorgeous as their women. Made with a grilled hot dog in a bun that is topped with mashed potatoes, corn, peas, peppers, onions, cheddar cheese, parmesan cheese, shoestring French fries, ketchup, mustard, and mayo. SOUTH KOREA: If you have been lucky enough to walk down the streets of South Korea, you more than likely were introduced to The French Fry Covered Hot Dog. They take thick French fries and paste it onto a thick dog using batter and deep fry it. SWEDEN: Hot dogs in Sweden are served in flat bread with ketchup, mustard, mashed potatoes, and shrimp salad. No, that is not a typo. JAPAN: The sushi capital of the world and home to hot dog eating champion, Takeru Kobayash, serve their hot dogs using a seafood sausage served with squid sashimi and seaweed. GUATEMALA: The Guatemalan hot dog comes with guacamole, cabbage, mayo, mustard, tomato sauce, and hot sauce. In addition one or more of the following are also included: chorizo, ham, bacon, pepperoni, chicken breasts, beef steak fajitas, etc. The simple hot dog served with ketchup and mustard has evolved into something much bigger with toppings we would never consider. Creative Tip: Incorporate some of these fun variations into your menu. Offer a “flavor of the week” special and allow your guests to experience the different tastes from around the world.

Weiner Wrap Recipe

American’s love their hot dogs and pizza, so why not mesh the two? But maybe not to the extent Amsterdam does with their Pizza Dogs. Ingredients: Refrigerated or Homemade Pizza Dough Hot Dogs Vegetable Oil Food for Thought – Fall 2011

Preparation: Roll dough out on a floured surface and cut into strips long enough to spiral around the hot dog. Lightly Coat each wrapped hot dog with vegetable oil and grill until golden brown or bake in a pizza oven until golden brown. Serve with condiments for dipping.

Did You Know…? Marlene Dietrich said that her favorite meal was hot dogs & champagne. Babe Ruth once ate 12 hot dogs & 8 bottles of soda between games of a double header. He was reportedly rushed to the hospital after the game with a severe case of indigestion. Al Capone’s favorite food was Nathan’s Coney Island hot dogs. Baseball fans will enjoy “in the ballpark” of 26.8 million hot dogs at US baseball stadiums this season. That’s enough to circle the bases 36,000 times. Weight Watchers includes hot dogs in its medically-approved diet regimen. NASA has approved hot dogs as a regular item on Apollo moon flights, Skylab missions & space shuttle flights. Bruce Willis proposed to Demi Moore in front of a hot dog stand. If hot dogs consumed in major league ball parks were laid end to end they would stretch from Dodgers Stadium Los Angeles to Yankee Stadium in New York. In honor of the 1996 Olympics, Sara Lee Corp created the world’s biggest hot dog which was 1,996 feet long.

AVAILABLE FROM ROMA All Beef Frank 4/1, 157491 2/5lb All Beef Frank 8/1, 157492 2/5lb 6” Sliced Hot Dog Bun, 857650 8/12, 1.7oz ROMA Foods – www.romafood.com

THE MOST IMPORTANT MEAL OF THE DAY.

Are you located in a commercial or residential area? Commercial = more weekday traffic Residential = more weekend traffic Who Would My Consumers Be? Commercial: employees stopping in on the way to the office or morning meetings. Residential: families, brunch. Competitive Analysis Who else is offering breakfast? What are they offering? What are their price points? Customer Analysis: The overall goal is to bring new sales, so if your current lunch diners begin coming for your new breakfast menu and in turn stop coming for lunch all you have done is swapped business. Would your current customers come for breakfast? Is their opportunity to bring in new customers? What breakfast items would they want? How much are they will to pay?

I guess Mom was right...breakfast is the most important meal of the day. This segment has tremendously grown in the last several years, often a source of growth when other dayparts have shrunk. Food chains have been revamping, changing, and adding to their menu’s to take advantage of this growing trend. • Subway introduced their first national breakfast program in company history. • McDonald’s revamped their McCafé coffee line-up and created a breakfast version of their “Dollar Menu”. • Jack in the Box began offering breakfast bowls. • Burger King added new breakfast options. Consumers are not only interested in eating breakfast in the morning... but all day. Research conducted by Technomic indicates that people are interested in eating breakfast foods at other times of day. Although the breakfast segment has grown, it is not heavily saturated. More than 70% of Americans are still eating breakfast at home and less than 10% are skipping it. This means that adding breakfast options to your menu may be a profitable move. Should You Add Breakfast To Your Menu? The potential of growing your bottom line by offering breakfast items is there. However, there are many factors to consider before embarking on the challenge. Below is a checklist to help evaluate whether opening for breakfast is right for you.

Operational Analysis: What additions will you need for your new offerings? How much additional labor do you need? Is new equipment needed? What additional products would I need? Do I have space to store any additional items? What kinds of menu changes are necessary? Offering breakfast may be a natural extension for your concept leading to higher profits. And as in any business endeavor, doing your homework is imperative to making the best decision and maximizing the outcome The fastest-growing breakfast items Ranked by year-over-year percentage growth 1. Pizza* … N/A 2. Scrambled Eggs … 94.4% 3. Bagel … 70.0% 4. Specialty Breakfast Starch … 55.6% 5. Egg/Egg & Cheese Sandwich … 53.1% 6. Oatmeal … 36.4% 7. Ham, Egg & Cheese Sandwich … 30.4% 8. Specialty Omelette … 22.2% 9. French Toast … 19.6% 10. Sausage Biscuit/Sandwich … 18.8%

Market Analysis: Is there a need for a breakfast operation in the area and is there room for a breakfast operation?

Base: July to December 2010 versus July to December 2009

Demographic Analysis: Who would your potential breakfast diners be?

Source: Technomic’s MenuMonitor *The breakfast pizza business was small in 2009 so the growth is exponential.

Food for Thought – Fall 2011

ROMA Foods – www.romafood.com

PIZZA FOR BREAKFAST, LUNCH, & DINNER We have all had cold pizza in the morning, but hot pizza in the morning? Not so common…that is, until now. Hot pies, fresh out of the oven for breakfast is the new “thing”. Market research firm Technomic puts Pizza at the top of its list of the “fastest growing breakfast items”. In certain markets, Domino’s offers breakfast pizza to their customers.

Breakfast Pizza Topping Ideas

Kellogg’s has created Real Fruit Pizza in its Eggo brand. It is a known fact that pizza is a popular item for lunch and dinner. And now it has made its way into the breakfast market.

Eggs: Scrambled, Fried, Poached

Fruits: Mangos, Kiwis, Strawberries, Bananas, Pears Vegetables: Mushrooms, Olives, Bell Peppers, Broccoli, Onions Breakfast Meats: Sausage, Ham, Maple Flavored Bacon, Prosciutto

Cheeses: Mozzarella, Monterey Jack, Munster, Colby, Feta

Breakfast Sauce Ideas Breakfast Pizza Variations Classic Pizza: Potato Pizza: Nutella Pizza: Ricotta Pizza:

Eggs, Bacon, Hash Browns, Mozzarella Cheese Potato, Sausage, Eggs, Mozzarella Cheese, Fontina Cheese, Green Onions Nutella, Pears, Grapes, Apricots Ricotta Cheese, Sausage, Bacon, Eggs, Mozzarella Cheese

Food for Thought – Fall 2011

Jelly or Jams Ricotta Cheese Hollandaise Sauce Honey

ROMA Foods – www.romafood.com

FUN WAYS TO SERVE GARLIC BREAD Garlic breads, garlic toasts, garlic bread sticks…they all make great accompaniments to salads, soups, pasta’s and entrée’s. But there are also fun creative ways to serve these tasty carbs. Create appetizers such as a sampler featuring three different dips to dunk the bread sticks in. Or a sampler of garlic toasts with different toppings. The possibilities are endless! Asiago and Sun Dried Tomatoes Garlic Toast Ingredients Clove garlic, minced Tbsp. Soft butter Tbsp. Chopped chives Tbsp. Chopped oil packed sun-dried tomatoes Heritage Ovens Garlic Toast Cup Crumbled Asiago cheese Method PREHEAT oven to 400°F. COMBINE garlic, butter, chives and sundried tomatoes in a bowl. TOP the baguette evenly with Asiago cheese; bake until cheese is softened and garlic toast is hot and crisp. Italian Garlic Toast Ingredients 1 (1 pound) package Italian Sausage Roll 2 cups shredded mozzarella cheese 2 cups diced tomatoes 8 ounces fresh mushrooms, sliced 3 tablespoons grated Parmesan cheese Method Crumble and cook sausage until browned. Combine mozzarella cheese, tomatoes, mushrooms, Parmesan cheese and sausage; spread. Bake garlic toasts until warm Spreading topping mixture onto garlic toasts and bake until cheese is melted and golden brown.

White Bean Dip With Garlic Bread Sticks Ingredients Cannellini beans, rinsed and drained Flat-leaf parsley Lemon juice Garlic cloves, whole Dried oregano leaves Extra virgin olive oil Heritage Ovens Garlic Breadsticks Method Preheat oven to 400F. Place beans, parsley, lemon juice, whole garlic cloves and oregano in a food processor. While the food processor is running, add the olive oil in a slow, steady stream.. Bake Garlic Bread sticks until hot and toasty. Serve warm bread sticks with bean dip.

Chickpea Dip with Garlic Bread Sticks Ingredients: Cooked chickpeas Tomato purée Tahini Fresh basil Juice of lemon Greek yoghurt Freshly ground black pepper Heritage Ovens Garlic Breadsticks Method Place all the ingredients in a blender and process to form a smooth paste. Bake breadsticks until toasty. Serve warm breadsticks with dip.

Herbed Cheddar Garlic Toast Ingredients Mayonnaise Bacon, crisply cooked and crumbled Chopped fresh chives Italian seasoning Sharp Cheddar Cheese Heritage Ovens Garlic Toast Method Bake Garlic Toast. Combine mayonnaise, bacon, if desired, chives and Italian seasoning; mix well. Stir in Cheddar cheese. Top garlic toast with mixture and bake until cheese begins to brown

Food for Thought – Fall 2011

ROMA Foods – www.romafood.com

Food for Thought – Fall 2011

ROMA Foods – www.romafood.com

Food for Thought – Fall 2011

ROMA Foods – www.romafood.com

When Our Customers Do Well… We All Do Well… of Southern California

www.RomaFood.com • 1-800-967-ROMA

16639 Gale Ave City of Industry, CA 91745 of Southern California