Have a taste march hky

have a taste [March Edition ]

421091

5/2 lb.

Shrimp, P&D White 16/20 Tail-On

421092

5/2 lb.

Shrimp, P&D White 21/25 Tail-On

421095

5/2 lb.

Shrimp, P&D White 26/30 Tail-On

Sustainable, farm-raised, no added phosphate, all natural, clean, organic taste, firm but tender.

888879

2/5 lb.

Scallop 20/30 Dry IQF USA

Wild caught in the waters of Mid and North Atlantic, Empire’s Treasure scallops are of high quality and meet strict quality assurance specifications.

451822

1/10 lb.

Flounder, Fillet 3 oz BL SL IQF

451823

1/10 lb.

Flounder, Fillet 4 oz BL SL IQF

451824

1/10 lb.

Flounder, Fillet 5 oz BL SL IQF

451825

1/10 lb.

Flounder, Fillet 6 oz BL SL IQF

451826

1/10 lb.

Flounder, Fillet 3-5 oz BL SL IQF

Silver Source flounder is light and flaky offering mild and sweet flavors in its natural state. Flounder holds flavors well, not competing with culinary preparations.

82093

1/10 lb. avg.

Salmon, Fillet 3-4 lb. D Trim

Scallops & Shrimp - Shallot Orange Glaze 1 oz. clarified butter 3 each Empire’s Treasure scallops #888879 3 each Bay Winds 21/25 shrimp #421092 1 shallot, thinly sliced Salt & Pepper 1 oz. rice wine vinegar 4 tbsp. West Creek Orange Marmalade #378973 1 tbsp. parsley, chopped Heat a pan with clarified butter. Season the grouper, scallops and shrimp. Sauté all three in the butter until cooked. Add the shallot to the pan and cook until they start to brown. Add the vinegar to the pan to deglaze. Add the marmalade to melt.

Pour the glaze over the grouper scallops and

shrimp.

OUR STORY Braveheart Black Angus Beef® stands out from the rest because it was designed to exceed operators’ expectations for quality beef. We spent time talking with chefs and restaurant owners, asking them about their “beef” with the other beef brands on the market, and about what they were looking for in a premium line. They unanimously focused on four critical areas of importance: Taste, Quality, Trim and Consistency. Our unique PathProven® program enables Braveheart to deliver on all four—it’s our standard of excellence.

Braveheart Beef Brisket

234512

6/5 lb.

Beef, Tender PSMO Angus CHO

256937

5/15 lb.

Beef, Ribeye Angus CHO

374895

5/13 lb.

Beef, Brisket Angus CHO Trim Deck

393861

6/10 lb.

Beef, Ground Chuck Angus 80/20 Fresh

423868

6/10 lb.

Beef, Ground Fine Angus 80/20 Fresh

234501

2/11 lb.

Beef, Strip 0X1 Angus Choice

Beef Briskets - divided in half #232955 BBQ Spice West Creek Smoky BBQ Sauce #234869 Season the briskets with the spice and let sit for one hour.

Wrap each piece in foil and place in a 275 F convection oven for 5 hours or until tender. Let the meat rest. Slice and serve with BBQ sauce. Pour the hot broth over top to cook the beef. Finish with basil and cheese.

OUR STORY Allegiance® Premium Pork is the highest level of pork available in the United States.This brand comes from the top 20 of hogs available in the U.S. and enjoys the highest specifications in the industry. Allegiance is from a single-source Midwest family farm (24 farms) and a single-source packer. This, coupled with our PathProven® program, ensures the highest quality, great marbling, and fork-tender, delicious taste – all making for an incredible eating experience.

464499

8/7.5 lb.

Pork, Butt Boston B/I N/O Fresh

464518

4/5 lb.

Pork, Rib Rack C/C 10 Bone Fresh

464540

12/3 lb. avg.

Pork, Rib St. Louis 3.75 DN Fresh

464541

12/.92 lb. avg. Pork, Tenderloin Fresh

509805

2/6.75 lb. avg. Pork, Belly 1/2 Skinless Cryo

509825

3/13 lb. avg. Pork, Belly Skin-On Cryro

California Pork Cutlet Pork Tenderloin Salt & Pepper Pineapple Salsa (1 lb. fresh pineapple; 1/2 red onion; 2 tbsp. chopped fresh cilantro; kosher and pepper) Bacio Cheese, Sliced Enchilada Sauce Season the pork and sauté. Place a tablespoon of salsa on top of the pork, top with a slice of Bacio. Place the pork under a salamander to melt the cheese. Serve with the Enchilada sauce.

908007 908009 908008 908019 908018 908016 908015

Potatoes, Russet 40 ct US #1 Idaho Potatoes, Russet 50 ct US #1 Idaho Potatoes, Russet 60 ct US #1 Idaho Potatoes, Burbank 70 ct US #1 Idaho Potatoes, Russet 80 ct US #1 Idaho Potatoes, Russet 90 ct US #1 Idaho Potatoes, Russet 100 ct US #1 Idaho

1/50 lb.

1/50 lb.

1/50 lb.

1/50 lb.

1/50 lb.

1/50 lb.

1/50 lb.

Helpful Hints Keep potatoes from turning brown after peeling.

After peeling, store potatoes in water within walk-in cold box. Use an air-tight lid if possible.

Keep potatoes from sprouting.

Don’t store potatoes near onions, bananas, or any other fruit. This actually hastens sprouting. It is also best to store potatoes in a breathable sack and make sure your potatoes are completely dry before sprouting.

197480 197481 197482 197483

6/5 lb.

6/5 lb.

6/5 lb.

6/5 lb.

Fries, Straight 3/8” Cut Fries, Straight 5/16” Fries, Steak Cut Fries, Crinkle 1/2” Cut

Give French Fries the Spotlight Appetizers: Add a couple of cracks of fresh ground pepper and use coarse kosher or sea salt to dial up the visual impact. A little smoked paprika can add a little flavor and a dash of color.

Cheesy Fries: Fries cry out for cheese and are a perfect match. Sharp cheddars, smooth jacks, maybe even a creamy West Creek Swiss.

Adding Meat: Ridgecrest bacon is good—smoky and rich, it holds up well to the crisp potatoes and the gooey cheese. For a more pure pork flavor, try Pancetta. Shredded Roma prosciutto or virtually any other fine charcuterie can also work as a topping, not to mention being eye catching on the menu.

998666 998670 998673 316322

6/2.5 lb.

12/2 lb.

6/2.5 lb.

4/5 lb.

Onion Rings, Battered 3/8” Onion rings, Breaded Gourmet 3/4” Onion Rings, Battered Beer 5/8” Hushpuppy, Onion Bakeable

Oil 340942 897373 897383 897415

1/35 lb.

1/35 lb.

1/35 lb.

1/35 lb.

Oil, Canola Clear Salad TFF Oil, Butter Pan & Grille Oil, Canola Clear Fry Oil, Soybean Salad 100% TFF

10573 20230 30078

1/25 lb.

6/5lb.

1/25 lb.

Breader, Seafood Breader, Seafood Breader, Seafood

Select a fat based on smoke point (temperature at which a fat starts to break down), and flavor transfer to food. The smoke point you want begins at 300o.

These are from a range of sources but they do vary based on manufacturer as well.

Butter - smoke point 260o | flash point 300o Lard - smoke point 370o | flash point 425o Heavy Duty Fryer Shortening - smoke point 440o | flash point 690o Canola Oil - smoke point 448o | flash point 560o Corn Oil - smoke point 410o | flash point 610o

441163 441166 441167

4/100 ct.

4/100 ct.

4/100 ct.

Glove, Nitrile Medium Powder Free Black Glove, Nitrile Large Powder Free Black Glove, Nitrile XL Powder Free Black

Black Nitrile Gloves Black exam nitrile gloves combine the superior fit and performance of our other nitrile gloves while adding a NEW sleek appearance. This glove is ideal for all food preparation and service such as catering and fine dining. This glove is a great alternative to latex, offering the same quality, durability, puncture resistance and fit of latex without the allergy concerns.

860772 860773 929859 929863

2/100 ct.

2/100 ct.

2/100 ct.

2/100 ct.

Tray, Foam 9x9 3 Compartment Black Snap It Tray, Foam 9x9 1 Compartment Black Snap It Tray, Foam 9x9 3 Compartment Snap It Tray, Foam 9x9 1 Compartment Snap It

Features & Benefits Leak resistant single and compartmented trays and lids allow for neat and easy transport.

Cut-resistant, low cube, insulating, microwarmable, recyclable.

Keep hot food hot and cold food cold.

Industry’s only insulating rigid plastic made with no chemical agents for expansion.

Performance Foodservice - Hickory

Hickory: 1-800-800-0434

www.performancefoodservice.com/Hickory