Provisions March/April 2017 by Performance Foodservice

BUSINESS BUILDER

TREND TRACKER

Are You Ready for Lent? Use the Right Glass & Serve More Beer

Consumers Are Craving "Brinner" McCormick's 2017 Flavor Forecast

March/April 2017

provisions food, drink & supplies for culinary professionals

Are you ready for

Lent?

See page 10.

provisions March/April 2017

PPED SORGHUM ANOLA

provisions March/April 2017

Beverage 51

Ascend Cocktail Mixers

Keurig Green Mountain Recyclable K-Cups

Kellogg's Bulk Cereal

Magellan Canned Fruit

Minors Ready-To-Use Asian Sauces

West Creek Parboiled Brown Rice - NEW

Center of the Plate

Frozen

Bristol Peruvian Bay Scallops

Contigo Chicken Fajita Meat - NEW

Bake'n Joy Your Private Label Coffee Cakes - NEW

ROMA Steak Strips - NEW

Heritage Ovens Parbaked Bread - NEW

ROMA Veal Osso Buco - NEW

McCain Appetizers - NEW

Tyson Chicken Boat Loaders - NEW

Pillsbury Baked Breads - NEW

West Creek Ground Turkey - NEW

Signature Breads French Mini Boule

Traditional Breads

Dairy 30

BelGioioso La Bottega Cheese Course - NEW

38 18

Non-Foods 54

First Mark Kid's Cup

Nature's Best Dairy Cream Cheese

Vegware Compostable Disposables

West Creek Specialty Deli Cheeses

Produce

Dessert 43

Sweet Street Pullman Breads - NEW

Grocery Dry 26 40

Contigo Fire Roasted Diced Tomatoes

Peak Green Onions

Taylor Farms Julienne Beet Blends - NEW

Back Reinvent the Meal: Maine Food Show

Think outside the box and try a bowl brimming with new ingredients captivating flavors Heritageand Ovens Baking & to help you power through the day. Seek global tastes worth getting out of bed for.

Griddle Mixes - NEW

A growing segment of the food truck category is now devoted specifically to the breakfast daypart, with gourmet, on-the-go, and global options

ONGEE RGHUM HUG SAUCE

National Restaurant Association found ethnicinspired breakfast items were among the top 20 “hot” food trends at US restaurants for the third year in a row

85% of millennials (18-34) are looking for more ethnic items and flavors to be offered at breakfast PerformanceFoodservice.com/NorthCenter 877.564.8081

See page 47.

ETTE PEPPER VERDE, ADOBO NEGRO, SCO 2 provisions March/April 2017 RY WINE & VINEGAR

Performance Foodservice - NorthCenter has the right to correct typographical errors.

Use the Right Glass & Sell More Beer See page 52.

Introducing

Empire's Treasure Wild-Caught Alaska Salmon

Empire's Treasure Wild-Caught Snapper

These products are wild caught in Alaska, but processed in China, providing value combined with high quality. “Species Verified” and guaranteed through DNA testing.

Customer Focus

Mr. Mac's Macaroni & Cheese

Fast-casual restaurant in New Hampshire that's all about the Mac.

Business Builder

10 28

Are you ready for Lent?

Use the Right Glass & Sell More Beer

Pollock recipes to prep you.

Beyond Beef Tenderloin

Provide high quality cuts of beef without breaking the bank or skimping on portion size. Increase your restaurant’s credibility and encourage customers to try different flavors and styles.

Trend Tracker

36 47

Consumers Are Craving "Brinner" Serve heartier dinner-style breakfast entrées.

McCormick's 2017 Flavor Forecast

2017 trends with commentary from Executive Chef Anthony Bussiere.

provisions March/April 2017

What do you think is the perfect comfort food? For Patrick Cain and Valerie Anderson, it’s macaroni and cheese.

Mr. Mac’s Macaroni & Cheese specializes in what owners Patrick and Valerie have deemed “the best comfort food on the planet,” and it’s just as delicious as your childhood favorite recipe. (Sorry, Mom.) Owners Patrick Cain and Valerie Anderson are a brother and sister team with a shared love of family and good, wholesome food. They each had corporate careers before deciding to share their passion for food with others. Their business is truly focused on family and community while offering high quality home-cooked food and excellent customer service. At the beginning of the process, neither sibling had extensive experience in the restaurant industry, so they hired Mark Murphy, a seasoned restauranteur who shared their passion for family business, as General Manager and “head foodie.” Mark is still a crucial part of the Mr. Mac’s management team today. Valerie and Patrick opened their original Mr. Mac’s location in Manchester, New Hampshire in 2010, and since then have been offering “the best comfort food on the planet” to countless happy customers. Their vision was to build a restaurant that they could someday share with the world through private ownership in local communities. The fast-casual concept stemmed from the idea that good comfort food is something that people of all ages can share. Valerie and Patrick wanted

provisions March/April 2017

Philly Cheese Steak Mac & Cheese A classic done right. Shaved lean rib-eye steak, American and Provolone cheeses, fresh peppers and onions. provisions March/April 2017

to do something different than the traditional pizza or burger joint. Mac and cheese is almost universally loved and puts a smile on the faces of all, both young and old. Mr. Mac’s target demographic is just that – everyone. Kids can dine with their grandparents, coworkers can grab a comforting bite to eat, and a party can dig in together. The home-cooked goodness of Mr. Mac’s mac and cheese is something that is meant to be shared with family and friends and never fails to brighten the day. Customers seem to agree – Mr. Mac’s has won numerous awards from The Hippo, Tripadvisor, and New Hampshire Magazine and has been featured on The Phantom Gourmet. Owner Valerie Anderson says that “the response to our concept is overwhelming!” Mr. Mac’s boasts 21 signature mac and cheese dishes, each of which has a unique combination of cheeses and add-ins that make it one-of-a-kind. Their specialties include All American Mac, Buffalo Chicken Mac, Cheeseburger Mac, and of course, Lobstah Mac! Whatever you choose, the mac and cheese is assembled and baked to order and served in a heavy skillet. What could be more traditional? Mr. Mac’s uses the finest ingredients: all-natural local Cabot cheeses, Barilla macaroni, the freshest produce and dairy, and high-quality meats and seafood. The team at Mr. Mac’s shreds the cheese, chops the veggies, and roasts and grills meats in-house every day. Mr. Mac’s constantly works to find the best quality ingredients to make their specialties stand out. The menu was created and tested extensively by Patrick and Valerie with the help of their General Manager and a team of culinary students. They frequently review existing recipes for improvements and enhancements, and come up with new seasonal dishes and daily specials. Each new creation is scrutinized by intense taste tests before it makes it to the menu.

Mac & Cheese Your Way! In addition to their focus on fresh, high quality ingredients and home-cooked comfort food, Mr. Mac’s offers a great deal of versatility. First, all of the dishes are made to order and totally customizable – add or remove any ingredient you like to make the meal your own. Mr. Mac’s even offers a create-your-own mac and cheese option for those who prefer to select their own meats, veggies, specialty seasonings, and any of the 11 kinds of cheese offered. They offer single serve skillets and two different sharing sizes. “The Big Cheese” serves up to five people (or one person, for five meals)! For a crowd, you can get any of the specialty or create-your-own mac and cheese dishes in a party tray that feeds up to 12. You have the option to enjoy any size mac and cheese for dine-in, take out, or “Take and Bake” – prepared to order and cold for you to bake at home at your convenience.

Party trays - perfect for a crowd! 6

provisions March/April 2017

Mr. Mac’s understands customers’ need for gluten free options that are also deliciously comforting. They can swap the macaroni for gluten free pasta in most entrees. The taste and texture of the pasta is very similar, and the dishes have all the same cheesy goodness as their gluten-containing counterparts.

Mr. Mac's Portsmouth, New Hampshire location

The Business of Mac & Cheese Just five years after opening their original Manchester location, Patrick and Valerie announced that they were opening their business up for franchising opportunities. The siblings have always been interested in sharing their unique idea with others and wanted to allow potential owners to join the Mr. Mac’s family. The first franchised location of Mr. Mac’s opened in Portsmouth, New Hampshire in November 2016, and has been a huge hit in the local community. Harry Cheema, the owner of this new location, also grew up in New Hampshire and shares Patrick and Valerie’s passion for family and food. Cheema will open another location in Tyngsboro, MA, just outside of the busy shopping area of Nashua, in the spring of 2017. Patrick and Valerie are thrilled to be able to share their brand and help others realize the dream of owning their own business. They still – and will always – run the original location in Manchester themselves. Between the two locations, the biggest challenge that Mr. Mac’s faces is finding a workforce that understands the importance of the hospitality

industry and is dedicated to getting it right every time. Exemplary customer service is a huge part of Patrick and Valerie’s vision, and they are always on the lookout for employees who have the same values that the business was founded on. The location in Tyngsboro will create 60-70 new jobs in the local area.

AWARD WINNING

Mr. Mac’s has an ongoing charitable effort that supports many local cases. Most recently, Mr. Mac’s supported the New Hampshire Breast Cancer Coalition with a month-long fundraiser that will now be an annual event. Mr. Mac’s has a very strategic marketing plan that incorporates both traditional media as well as digital and social media campaigns. Since their customer base ranges from kids to grandparents and everyone in between, they never forget to be sure their marketing messages reach each segment. You can visit Mr. Mac’s online at www. mr-macs.com and on facebook at https://www. facebook.com/MrMacsMacCheese.

provisions March/April 2017

E M P I R E ’ S T R E A S U R E® W I L D C A U G H T A L A S K A S A L M O N

The Ultimate in Taste and Convenience

Philosophy Empire’s Treasure® Alaska Wild Caught Salmon gives operators a variety of salmon, each available in a convenient 10-lb. pack sizes. Empire’s Treasure® Wild Caught Alaska Salmon comes in 3 individually vacuum-packed varieties and sizes — Keta Salmon in 4- or 8-oz. portions; Pink Salmon in 3- or 4-oz. portions and Sockeye Salmon in 6- or 8-oz. portions. These products are wild caught in Alaska, but processed in China, providing value combined with high quality.

Fish Facts Alaska Salmon Rich in flavor and Omega 3 fatty‑acids, Alaska Salmon in Pink, Keta and Sockeye are a wonderful center‑of‑plate offering. Whether the salmon is braised, baked, poached or roasted it is a delicious, healthy and firm textured fish with great taste and appeal.

Products

provisions March/April 2017

ITEM #

DESCRIPTION

PACK

SIZE

509954

Empire’s Treasure® Salmon Sockeye Portn 8 OZ B/S (Wild Caught USA/China Packed) - NEW!

10 lb

509955

Empire’s Treasure® Salmon Keta Portn 4 OZ B/S VP (Wild Caught USA/China Packed) - NEW!

10 lb

509919

Empire’s Treasure® Salmon Keta Portn 8 OZ B/S VP (Wild Caught USA/China Packed) - NEW!

10 lb

EMP I R E ’S T RE A S URE ® W I L D- CAU G H T SN APPER

The Ultimate in Taste and Convenience.

With one taste you will agree that Empire’s Treasure® Wild-Caught Snapper is of exceptional quality. It is caught in the pristine waters of the Gulf of Tomini and the Banda Sea - off the coast of Indonesia. This area of the world is known for the highest quality Snapper available. We are pleased to add Empire’s Treasure® Snapper to our extensive seafood portfolio. Whether you are seeking the mild, sweet and medium flake of a Snapper fillet - or the meaty, firm texture, our products are individually vacuum-packed and frozen and available as both fillets and portions - ready for multiple preparations. Enjoy offering Snapper baked, blackened, grilled, broiled or fried and rest assured that you are serving an outstanding product.

All Empire’s Treasure® Wild-Caught Snapper have been “Species Verified” and guaranteed through DNA testing - an important assurance when menuing these commonly mislabeled finfish. FROZEN AND PACKAGING ADVANTAGES

Empire’s Treasure® Snapper portions are frozen, offering the following advantages: • • • • • • • •

Wild-Caught. Snapper is available skinless and skin-on. Individually vacuum-packed 100% net weight product 100% usable product Consistent piece count Year round supply Less expensive than fresh per pound Provides food cost control 470769

SNAPPER FIL 8-10 OZ SKN-ON VP FZ

10 LB

provisions March/April 2017

Are you ready for

Lent? According to Flavor & the Menu, it is estimated that seafood sales surge by a whopping 20% during Lent! With about 80 million Lent observers in the U.S., that certainly doesn't come as a surprise. However, if there isn’t a seafood option on your menu during Lent, patrons will go elsewhere, and sales will be lost. So, let’s face it – between March 1 and April 13, especially on Fridays, your requests for seafood are going to INCREASE, and the time to act is now. One of the easiest and most versatile fish to incorporate into any menu is Alaskan pollock. Yes, that’s what we said - pollock. The unsung hero of menus, Alaskan pollock accepts seasoning and breading extremely well and has the added value of being sustainable. So, to get your creative juices flowing and show you just how well it pairs with spices, check out these recipes featuring McCormick® spices.

provisions March/April 2017

TREND TRACKER

Crusted Pollock & Ratatouille a la Plancha Inspired by rustic French cuisine, this dish is a celebration of big flavor with its sweet Basque mix of spices, herbs and Espelette pepper.

provisions March/April 2017

Braised Pollock with Gingered Carrot Coconut Sauce Much like the classic Taiwanese dish of chicken braised in threecup sauce, pollock is gently simmered in a flavorful broth of coconut milk, carrot juice, rice wine and ginger.

DukkahCrusted Pollock with Chinese Broccoli & Red Lentils Dukkah enhances white fish with Middle Eastern spice and texture. Served on a bed of Chinese broccoli and red lentils, this dish is high in fiber and flavor.

Lemony Sauteed Pollock A light, lemony sauce enhances the fresh flavor of this recipe favorite. Serve with sauteed broccoli or green beans.

For more recipes visit McCormickforchefs.com 12

provisions March/April 2017

Peruvian Bay Scallops GO NATURAL & TASTE THE DIFFERENCE:______ Our Peruvian bay scallops are all-natural with no preservatives or chemicals added, giving them a sweet authentic flavor and firm texture.

PERUVIAN BAY FISHERY: These scallops are plucked from the cold coastal bays of Peru, shucked right out of the water and packed to preserve freshness.

When your customers are looking for top quality scallops that are allnatural, dry, and smaller in size, Peruvian bay scallops are the way to go. These scallops range 30-50ct per pound, making them the perfect size for seafood pasta, chowder, and appetizers. Caught in the coastal bays of Peru, these scallops are harvested, shucked, and packed by small-boat fishermen. Their cold water environment means they grow slowly, giving them a firm meaty texture and sweet taste. Rated a “Best Choice” by Monterrey Bay Aquarium, not only are these little treats delicious, but they’re sustainable too. Contact your local sales rep for more information.

available now in chef pack

SPECIFICATIONS:_______ Country of Origin: Peru #409520, 30/40ct #291207, 40/50ct Pack Size: 1 gallon

ORDERING:___________ To place an order, contact your customer sales representative directly; same-day item.

PRODUCED & DISTRIBUTED BY:_____ Bristol Seafood LLC 5 Portland Fish Pier Portland, Maine 04101 207-774-3177

provisions March/April 2017

Roma Veal Osso Buco

Veal Osso Buco Servings: 4 Prep Time: 15 mins. Cook Time: 3 hrs. • • • • • • • • • • • • •

4 to 6 milk-fed veal shanks 1/4 cup flour 2 teaspoons olive oil 1 onion, cut into 1/4” cubes 1 garlic clove, minced 1 medium carrot, grated 1 celery stalk, cut into 1/4” cubes 3/4 cup veal stock 3/4 cup demi-glace sauce 1/4 cup lively, fruit-flavored white wine 1/8 cup tomato paste Salt and pepper to taste Zest from 1/2 lemon

Preparation 1. Preheat the oven to 200°. 2. Gently pat veal shanks dry with a paper towel. Dredge shanks in flour and shake off any excess flour. 3. In a large saucepan, heat oil over high heat. Brown milk-fed veal shanks for 5 minutes or until golden on all sides. Add onion, garlic, carrot, and celery. Cook while stirring for 2 minutes. 4. Add veal stock, demi-glace sauce, white wine, and tomato paste. Season with salt and pepper to taste. Mix well. 5. Bring to a boil, cover and cook in the oven at 200° for about 3 hours or until internal temperature reaches 160° to 165° depending on the thickness of the shanks. 6. Garnish with the lemon zest. Photo & Recipe: MilkFedVeal.com and Alain Fortier, chef and consultant, Quebec Milk-fed Veal

PFG/Roma no.

Product Description

Pack

Size

296564

Veal Osso Buco 2” Center Cut

4 pcs.

For more information, contact your Sales Representative or call Customer Service at 856-869-9293.

provisions March/April 2017

Case Weight 10 lb. avg.

W E S T C R E E K® L O N G - G R A I N PA R B O I L E D B R O W N R I C E

Foodservice products that offer outstanding quality and value.

Philosophy Grown and harvested in the heart of the US rice industry, West Creek® Long-Grain Parboiled Brown Rice is a whole grain, long-grain rice that is full of flavor without the wait. Parboiled is not instant. West Creek® Long-grain Parboiled Brown Rice retains nutrients lost in instant rice processing. It is perfect for restaurant use because it cooks in half the time as regular brown rice.

Applications West Creek® Long-Grain Parboiled Brown Rice is great for: • Burritos • Side Dishes • Entrées • Pilafs • Soups • Gumbo • Dips • Tostadas • Nachos • Rice bowls • Refried rice

Product ITEM # 499554

DESCRIPTION West Creek® Rice Long-Grain Parboiled Brown

PACK 1

SIZE 25 lb

provisions March/April 2017

W E S T C R E E K ® A N D S I LV E R S O U R C E ® G R O U N D T U R K E Y

Foodservice products that offer outstanding quality and value.

Philosophy Ground Turkey is now available in our West Creek® and Silver Source® brands. West Creek® Ground Turkey is 85% lean, high in protein, low in cholesterol, fat and sodium and provides a “healthier” option for ground beef used in various entrées. Silver Source® Ground Turkey is 80% lean that is a mechanically separated and a great choice for casseroles, meatloaf and meat sauces.

Applications West Creek® and Silver Source® Ground Turkey are great for: • • • • • • • • •

Entrées Burgers Casseroles Meatloaf Side Dishes Appetizers Soups Chili Ethnic Dishes

Products ITEM # 525474 525475

provisions March/April 2017

DESCRIPTION West Creek® Turkey Grnd 85/15 FZ (Ground Turkey) Silver Source® Turkey Grnd 80/20 MST FZ (Mechanically Separated Ground Turkey)

PACK

SIZE

10 lb

Fully Cooked Thinly Sliced Steak Strips

Authentic Italian cuisine calls for authentic Italian ingredients. The Performance Foodservice family of brands offers no less in our selection of impeccable Italian products. Committed to tradition and history, Performance Foodservice branded products deliver the authentic flavor and quality insisted upon by discerning operators.

Premium Products

We are pleased to introduce Fully Cooked Thinly Sliced Steak Strips in our Roma速 portfolio. Roma速 Fully Cooked Thinly Sliced Steak Strips are marinated, seared and individually quick frozen whole muscle strips of steak that are easy to prepare and can be used in a variety of ways.

Menu Applications

Use Roma速 Fully Cooked Thinly Sliced Steak Strips as an ingredient in wraps, steak quesadillas, burritos, sandwiches, or as a topping for salads, pizza or pastas. This is a great product that saves labor and guarantees a consistent flavor and texture profile every time.

Products ITEM NUMBER 520709

DESCRIPTION ROMA速 BEEF STK SLCD THIN SEASND FC FZ

PACK

SIZE

5 LB

provisions March/April 2017

WEST

CR E E K

S P E C I ALTY

DE L I

CHE E S E S

Foodservice products that offer outstanding quality and value.

Philosophy West Creek® Specialty Deli Cheeses are crafted with pride in the heart of “America’s Dairyland” with the freshest Wisconsin milk from local family farms. The versatile line of Havarti, Gruyere, Fontina and Gouda provides a host of menu solutions for any type of establishment. The West Creek® brand says these cheeses meet or exceed demanding standards and assure outstanding quality, consistency and value in every pound.

Applications West Creek® Specialty Deli Cheeses are great for: • Sandwiches/Paninis • Salads • Entrées • Burgers • Scrambled eggs • Crab cakes • Pizza • Flatbreads • Quesadillas • Risotto • Sauces • Dips • Fondue • Soups • Gratins • Mac ‘n’ cheese

provisions March/April 2017

Products ITEM #

DESCRIPTION

FEATURES

PACK

SIZE

445385

West Creek® Cheese Havarti Loaf

Crafted from the freshest milk and cream, this versatile Danish-style extra cream Havarti bears a mild, buttery flavor and slices beautifully.

9 lb. avg.

445386

West Creek® Cheese Havarti Dill Loaf

Crafted from the freshest milk and cream, this versatile Danish-style extra cream Havarti is delicately infused with fresh dill; excellent for slicing.

9 lb. avg.

445387

West Creek® Cheese Gruyere Loaf

This Alpine-style classic is crafted in imported copper vats and cured over four months. The freshest Wisconsin milk creates a smooth and mellow cheese with light floral notes. Melts beautifully, perfect for cooking.

7 lb. avg.

445388

West Creek® Cheese Fontina Slicing Loaf

6 lb. avg.

508726

West Creek® Cheese Gouda Smkd Proc Log

6 lb.

A slightly tart flavor and mild, yeasty finish characterize this Swedish-style Fontina. Loaf is ideal for slicing and shredding. Pleasantly smoky, this perennial favorite is versatile for a broad range of cooking and snacking occasions. Melt on burgers, or add in ham or turkey paninis. Shred and stir in to dips, spreads, sauces, and fondues.

Take cheese to the next level on your menu! Butternut Squash Mac & Cheese Ingredients: 4 oz. West Creek® Smoked Gouda, shredded 4 oz. West Creek® Havarti, shredded 2 Tbsps. cornstarch 1 1/2 c. Nature’s Best Dairy™ Whole Milk 1 1/2 c. Peak® Butternut Squash, cubed and roasted 4 oz. West Creek® Bacon, cooked and crumbled 4 c. Roma® Penne Pasta, cooked (approx. 8 ounces dry) 1 tsp. smoked paprika 1/4 c. panko breadcrumbs Peak® Fresh Rosemary, for garnish Preparation: 1. Preheat oven to 425° F. In a bowl, combine the cornstarch and cold milk together; whisk until fully incorporated. 2. In a sauté pan over medium heat, slowly stir the milk mixture with the butternut squash until the sauce begins to thicken. 3. Slowly add the grated West Creek® Smoked Gouda and Havarti cheeses until fully incorporated. Season sauce with salt and pepper to taste. Mix in the bacon and cooked pasta. 4. Place mixture in a 9×9 baking dish (a 2 1/2 quart casserole or gratin dish will also work). At this point, you can cover and refrigerate for 1–2 days or freeze for later use. 5. Sprinkle paprika and breadcrumbs on top and bake for 15 minutes or until golden and bubbly. You may brown top under broiler for approximately 2 minutes. Garnish with rosemary. Serve.

provisions March/April 2017

Soup Boule

Table Bread

Sandwich

Cored and filled with hearty stews, chilis or chowders. Bake a slice of cheese in the bottom for added strength.

Stuffed and baked with cheese for a pull-apart appetizer, cored and filled with dip, or traditionally sliced and served with butter.

Slice in half, remove some of the inner bread and fill with meats and cheeses for a muffaletta-style sandwich.

French Mini Boule SBI CODE: 22240 PFS CODE: 36846

A versatile round loaf made from traditional French dough, can be sliced for table bread or hollowed out for soups, chilis and chowders. C A S E C T.

U N I T W T.

MEASUREMENTS

6.5 oz

5.5” X 5.5” X 3.3”

Chelsea, MA & Tempe, AZ | 888.602.6533 | signaturebreads.com

provisions March/April 2017

H E R I TA G E O V E N S® PA R B A K E D B R E A D

Taste the Difference

Philosophy Quality, versatility, variety, and appeal — that’s what you can count on when you choose breads from Heritage Ovens®. For a sumptuous selection of baked items for breakfast, lunch, dinner, and dessert, look no further than Heritage Ovens®. Try our large selection of bagels, croissants, English muffins and biscuits for the breakfast segment, and then transition to breads, cookies, rolls, buns, and garlic breads for the lunch and dinner rush.

Features When you crave the flavor and aroma of home-baked goodness, our wholesome and delicious selections will excite your senses. Heritage Ovens® Parbaked Bread has a broad offering of quality parbaked rolls and sub rolls. Because we use only the finest ingredients, Heritage Ovens® Parbaked Bread is wholesomely nutritious as well as delicious. We ensure our parbaked breads are of a consistent level of excellence in texture and taste by using a “flash frozen” process to expedite the freezer-to-table process. Deliver that fresh-baked experience using parbaked breads. HERITAGE OVENS® PARBAKED BREADS

PFG ITEM # ITEM DESCRIPTION 522047

ROLL SUB MILANO 8 IN

522050

ROLL PETIT PAIN MINI

522052

ROLL SUB MILANO 12 IN

GENERAL DESCRIPTION

SUGGESTED USES Soft Italian sub roll ideal for sandwiches. Can also be used as a oblong Italian sub roll 8" table loaf or an open-faced pizza. As a breadbasket staple, the smaller portion = less waste. Can be traditional crusty French dinner roll 4" used as a slider/mini sandwich roll. Soft sub roll perfect for cheesesteaks or any sandwich applicaoblong Italian sub roll 12" tion. Can also be used as a open faced-pizza.

provisions March/April 2017

Koji Chicken Tacos

NEW WORLDS OF INSPIRATION INVITE EXPLORATION. Bring the excitement of faraway flavor to your menu with new regional Minor’s Ready-To-Use (RTU) Asian Sauces featuring Pad Thai Sauce ®

(#533428) and Char Siu Chinese-Style BBQ Sauce (#533426).

provisions March/April 2017

WE’VE GOT THE BEETS! Introducing our new beet TRIO! Beets are becoming the new trend in vegetables. Spinach & Beets, Kale & Beets and JUST Beets are a powerful combo! Nutrient packed superfoods, rich with antioxidants, potassium, magnesium ﬁber & iron. A beautiful combination of color and crunch. Studies show beets help reduce blood pressure, improve circulation & cognitive function.

ITEM #

ITEM

PORTIONS/CASE

SIZE

SHELF LIFE

TI/HI

533441

Spinach & Beet Salad

32 (2oz Portions)

2/2#

16 Days

7/17

533442

Kale & Beet Salad

32 (2oz Portions)

2/2#

16 Days

7/17

533443

Just Beets

32 (2oz Portions)

4/1#

16 Days

7/17

Perfect for salads, smoothies, or sautéing. Harvested daily, packed within hours of harvest. All natural, no additives or preservatives. Gluten Free 100% useable, no waste! Triple washed, ready-to-eat Stable pricing

Kale & Beet Salad

Just Beets

taylorfarmsfoodservice.com 800.731.7388

provisions March/April 2017

CHICKEN FAJITA MEAT 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.

AUTHENTIC LATIN FLAVOR AND QUALITY! We are proud to present Contigo® Chicken Fajita Meat, which have been chosen specifically to complement the wide array of Latin-inspired menu items in our new Contigo® brand. The fully cooked fajita strips are perfectly seasoned with a mild seasoning of garlic, onion, salt, and pepper. The raw items are fully trimmed, cleaned, seasoned or marinated. Ready-to-cook portions eliminate the prep of marinating and seasoning after thawing. Either way, Contigo® Chicken Fajita Meat is consistent and delicious every time.

PRODUCT Item #

Description

Contigo Chicken Brst Strip 529380 Fajita FC FZ ®

provisions March/April 2017

Pack Size

5 lb

CHICKEN PRODUCT NAME FAJITA MEAT FEATURES AND BENEFITS

SERVING SUGGESTIONS

• Choose from fully cooked fully seasoned or raw, pre-seasoned and ready-to-cook. • Saves labor in back of the house. • Small box—only use what is needed out of each bag. • Same raw material and spice used every time for a consistent product.

• Appetizers

• Tacos

• Burritos

• Nachos

• Side Dishes

• Fajitas

• Entrées

• Salads

ADD SOME LATIN SIZZLE TO YOUR MENU! CHICKEN & BLACK BEAN TORTILLA STACK Ingredients: 12 oz. Contigo® Chicken Breast Strip Fajita Meat 1 Tbsp. Roma® Olive Oil 1/2 c. Peak Fresh Produce® Onion, diced 2 Peak Fresh Produce® Garlic Cloves, chopped 1/2 small Peak Fresh Produce® Jalapeño Pepper, seeded and minced 1 c. Peak Fresh Produce® Tomato, chopped 1 tsp. cumin 1/2 tsp. salt 15 oz. West Creek® Black Beans, drained and rinsed 4 Contigo® 6-inch Flour Tortillas 2 c. Contigo® Shredded Mild Cheddar Cheese Preparation: 1. Preheat oven to 400 degrees. Heat olive oil in a large saute pan on medium high. Add the onion, garlic and jalapeño. When onions soften, add the tomato, cumin, and salt. Cook for three to four minutes then add the black beans and chicken and heat through. Remove from the heat. 2. Spray an 8-inch cake pan with cooking spray. Place one tortilla in the bottom of the cake pan. Top with a generous 1/2 cup of the chicken and black bean mixture and 1/3 cup of cheese. Continue with two more layers of tortillas, chicken and black bean mixture, and cheese. Top with the final flour tortilla 3. Bake for about 15 minutes or until the cheese is melted. Let cool for about 5 minutes before slicing into wedges. Serve.

provisions March/April 2017

FIRE ROASTED DICED TOMATOES

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.

AUTHENTIC LATIN FLAVOR AND QUALITY! We are proud to present Contigo™ Fire Roasted Diced Tomatoes. Chosen specifically to provide a tasty solution to complement the wide array of Latin-inspired menu items in our new Contigo™ brand — our Fire Roasted Diced Tomatoes and Ready-to-Use Salsa feature 100% vine ripened fresh packed California tomatoes.

PRODUCTS Item #

493387

provisions March/April 2017

Description

Fire Roasted Tomato Diced in Juice

Pack

Size

#10

FIRE ROASTED DICED TOMATOES

FEATURES AND BENEFITS • Fire Roasted Tomatoes Diced in Juice Fire Roasted with skin on; smoke infused for natural flavor

SERVING SUGGESTIONS Essential base item for a myriad of Latin inspired dishes. Fire Roasted Dice Tomatoes add a significant, wonderful, smoky flavor and depth.

ADD SOME SMOKY FLAVOR TO YOUR MENU! FIRE ROASTED TOMATO GAZPACHO Ingredients: 1 can Contigo™ Fire Roasted Diced Tomatoes, drained 1 seedless cucumber, diced into small cubes 1 cup sweet onion, diced into small cubes 1 bunch basil, chiffonade 1 bunch cilantro, chiffonade 3 cloves garlic, minced 1 Tbsp. ginger, minced 1 cup dry white wine 4 oz. Roma® Extra Virgin Olive Oil 4 oz. Roma® Red Wine Vinegar 4 oz. Roma® Balsamic Vinegar 2 oz. Ascend™ Lime Juice fish sauce, to taste salt & pepper, to taste Sriracha, to taste Preparation: 1. Mix all ingredients in a food processor, refrigerate 24 hours in a nonmetallic container. Serve!

provisions March/April 2017

business builder

BEYOND Beef Tenderloin By Megan Marconyak Beef. It’s what’s for dinner. It’s also the thorn in the side of every chef when mapping out a menu. A well rounded menu isn’t complete without at least one beef dish but getting the right plate to fit with the rest of the menu can be problematic. The well known cuts (Filet, NY Strip, Ribeye and the like) are in high demand and demand higher prices. If the rest of your menu hovers around $20 for an entree, a $30 steak is going to cause a little sticker shock. Dropping a bit in quality, from a prime grade cut to a choice or a choice grade cut to a select grade, might tighten up that spread, but if you’re sourcing premium ingredients for your other dishes, how glaring will that quality difference be? You could also go for a smaller or petite cut, but that might leave your diners unsatisfied with the portion size, not to mention the increased difficulty of producing a beautiful medium rare with a piece of meat that can fly by that and be all the way to medium well in seconds. For the creative chef, there is an answer from the past but is trending anew. Back in the day, before massive grocery stores ruled the shopping scene, small butchers were the source for meats. They put the filets and strips out in the glass cases for the public but there were other cuts, butcher’s cuts, that they kept for themselves. Not as well known, but high in quality and taste, these were the cuts that were prized by the butchers and what they served to their families. These cuts are experiencing a resurgence of late. Now prized by chefs as a cost effective way to provide their diners with high quality cuts of beef without skimping on portion size. The problem, for both chefs and consumers, in the rush to promote these cuts marketers have been renaming the cuts without consensus creating confusion. Clarity and a little guidance is needed.

Ask your Account Manager about our custom cut meat program.

provisions March/April 2017

Hanger

Also known as bistro

steak or in France, the

onglet. From the diaphragm, this steak is uniform in length and shape and is the traditional cut in France for a Steak Frites. Recent popularity has driven the price up a bit, but it is still the perfect choice for the classic dish instead of the increasingly thin NY Strips.

Sirloin Flap

Also known as sirloin tip or bavette steak. Great substitute for skirt steak, marinates well and cooks on the grill in a flash. Great for fajitas or stir fries. Slice across the grain like you would a skirt for the best visuals and mouth appeal.

Denver Steak Teres Major

Also known as Bistro filet or petite shoulder tender. The most tender muscle in the shoulder

and has a very close imitation in taste and texture of filet mignon. Makes for a good small steak or can be cut into bits, sautĂŠed rare and served over egg noodles for a slightly more decadent take on beef stroganoff.

Flat Iron Steak

Also known as the top blade or butlerâ&#x20AC;&#x2122;s steak. From the shoulder, more flavor but not quite as tender as the teres major. Never needs marinating and when sliced on a bias and arranged on a plate over mashed cauliflower or parsnip puree makes for the perfect Instagram plate.

Also known as chuck under blade steak or boneless short rib. Generously marbled, juicy and tender. Cut from the fourth most tender muscle located in the chuck roll. Versatile cut suitable for any occasion with a low price point for better margins. Best prepared using dry heat; perfect for grilling. Marinate or use a dry rub to heighten flavor. Cook whole for classic, center of the plate steak experience or slice into strips for stir fry or cubes for kabobs.

Coulotte Steak Also known as top

sirloin cap steak or boneless top sirloin cap. Cut to maximize

tenderness. Easy to prepare and offers the full sirloin experience at a lower cost. Best prepared using a dry heat, marinated or seasoned with an herb rub then dry roasted or grilled.

One thing to keep in mind, these cuts tend to act a little different than the ones you may be more familiar with. With the exception of the slow cooked beef cheeks, the differences in fat content and tenderness respond better to high heat, quick cooks - grilling or searing. Cooking to medium is usually ok, but anything beyond can render these cuts dry and chewy. The hanger, for example, rich and a touch gamey normally, can take on the taste and texture of overcooked liver if cooked too long. A little practice in the kitchen to perfect cooking these cuts is highly recommended as well as educating your front of house staff to ensure they know how to sell these cuts and when to steer customers to something else will help fill that beef slot on your menu.

provisions March/April 2017

(#527279, 10/1 lb)

handmade • hand selected • hand cut • hand picked

Traditional Italian cheesemaking methods that have been passed down for five generations are at the foundation of La Bottega di BelGioioso™ cheeses. La Bottega di BelGioioso uses only hand selected cheeses to ensure consistency and the best flavor, texture, aroma and authenticity. Each piece of cheese begins with the finest quality fresh local milk and only simple, pure ingredients, expertly crafted together with more than 130 years of cheesemaking tradition. Mix and match any of the La Bottega di BelGioioso cheeses to make a sophisticated cheese platter.

CHEESE COURSE 30

provisions March/April 2017

Savor the charming and enticing flavors of La Bottega cheeses.

For more information or samples Ken Poulin 207 671-4660 For more information or samples Ken Poulin 207 671-4660 258197 ORIGINAL Pull-apart Roll 240/1.5 oz. FB 258197 ORIGINAL Roll This product is one Pull-apart you can serve 240/1.5 oz. FB knowing your with confidence

customers willisnot but This product oneonly youenjoy can serve remember and look forward to their with confidence knowing your next visit. will not only enjoy but customers remember and look forward to their next visit. 458864 Classic Variety Dinner Roll 252/1.3 oz. PB 458864 ClassicofVariety Dinnerrolls, Roll A combination our Classic 252/1.3 oz. PB along with a wheat roll and an onion dill Ciabatta rollofsatisfies the most A combination our Classic rolls, discerning taste buds. along with a wheat roll and an onion dill Ciabatta roll satisfies the most discerning taste buds.

270786 Brioche Slider Sliced 160/1.25 oz. FB 270786 Brioche Slider Real brioche made withSliced milk, butter 160/1.25 FB and eggs.oz. A classic appearance and flavor make for a visual Real brioche made with presentation milk, butter with the WOW factor. and eggs. A classic appearance and flavor make for a visual presentation with the WOW factor. 422137 Classic Dinner Roll 180/1.3 oz. PB 422137 Classic Rollthese rolls Time is flavor in Dinner bread and 180/1.3 oz. PB are a perfect example of that process.

860448 French Baguette 30/10 oz. PB 860448 French Baguette A true classic that’s perfect for such 30/10 PB of uses, it should be in a wideoz. variety

A thinisouter crust, moistand interior Time flavor in bread theseand rolls with slight pull to the of bite. roll your are aaperfect example thatA process. guests will remember. A thin outer crust, moist interior and with a slight pull to the bite. A roll your guests will remember. 267844 Italian Loaf 18/16 oz. PB 267844 Italian Loaf The traditional loaf you would expect 18/16 oz. PB restaurants or when in great ethnic

291608 French Boule 40/6.5 oz. PB 291608 French Boule to so many Boules lend themselves 40/6.5 PB beyond the obvious as creativeoz. uses

457833 French Breadstick 180/1.3 oz. PB 457833 French Our version is a Breadstick mini baguette which 180/1.3 oz.prepare, PB is easy to visually appealing

every a staple. crust A true kitchen classic as that’s perfectLight for such with a moist interior. a wide variety of uses, it should be in every kitchen as a staple. Light crust with a moist interior.

table bread a carrier for Boules lend or themselves to soups, so many chowders andbeyond salads, the whether it’s as creative uses obvious crab, lobster,ortuna or shrimp. table bread a carrier for soups, chowders and salads, whether it’s crab, lobster, tuna or shrimp.

* All products are shown in a baked state

PB Par Baked FB Fully Baked

* All products are shown in a baked state

PB Par Baked FB Fully Baked

you Italian on your The feature traditional loafitems you would expect menu. A natural complement. in great ethnic restaurants or when you feature Italian items on your menu. A natural complement.

and a favorite yourbaguette youngerwhich diners. Our version is aofmini is easy to prepare, visually appealing and a favorite of your younger diners.

provisions March/April 2017

Green

Onions C

risp green onions bring a dash of color and subtle flavor to a wide range of menu applications. From a flavorful breakfast omelet to dips, appetizers, garnishes and sides–green onions are always in fashion. These crunchy gems are delicious alone or as accompaniments, and they provide many options for decorative touches.

Features and Benefits • Peak branded green onions are double washed, trimmed and packaged in breathable film for extended shelf life. • Iceless processing saves on shipping weight and eliminates melting ice and water which could be a safety hazard in the back-of-the-house. • Iceless green onions have a longer shelf life than iced onions. • Peak green onions are packed in waxfree recyclable cartons for packaging efficiency and reduced cost. • Sampling and inspection of Peak products occur in the field, at the shipper, and on the receiving dock, prior to arriving at the customer location. • Trucks are carefully monitored while in transit to ensure product is kept at the correct temperature. • Products are sourced from a variety of growers in order to provide yearround supply across all Peak product offerings. • Deliveries are efficiently consolidated to reduce expenses.

Green Onion Dip INGREDIENTS 1 cup mayonnaise 1 cup sour cream 1⁄2 cup green onion, Sliced 1⁄2 cup fresh parsley sprig 1 teaspoon Dijon mustard 1 garlic clove, minced 1⁄2 teaspoon sugar salt and pepper INSTRUCTIONS Blend all ingredients in a blender until nearly smooth. Cover and refrigerate.

provisions March/April 2017

• Performance Foodservice provides Good Agricultural Practices (GAPS), Trace Back, and third party audits. All suppliers are audited by QA personnel.

Green

Onions Availability

Preparation and Use

Green onions are harvested by hand. Because of the labor intensity, most are now grown in Mexico. They are grown year-round and are shipped from Yuma, AZ.

Sizes and Packs

Both the white base and the green leaves are edible. To prepare, remove excess skin and trim off the root end. Cut trimmed green onions crosswise into slices according to desired size for your recipe. They are frequently eaten raw in salads, salsas and dips. Whole green onions can also be grilled or served raw on a relish tray.

The onions are washed, trimmed, dried, and packed in clear cello. The following pack sizes are available

Finely minced green onions can be used as a substitute for fresh chives.

Item #

Item

Pack Size

854420 ONION GRN ICELESS FRSH

2 LB

907545 ONION GRN W&T TFF

2 LB

• 4 count/2 lb. most common for foodservice (Peak-branded onions) • 2 count /24 bunches • 4 count /12 bunch • 24/5.5 oz. bunch mostly used for retail

1 medium onion equals 2 tablespoons of sliced green onions.

Care & Handling When selecting green onions, look for bright green tops and firm white bottoms. They should be free of rot, roots, foreign matter, disease, insects, mechanical damage or any other damage affecting quality. The stems should be fresh, bright green and free of damage caused by cuts, spots or discoloration. Green onions should be stored away from odorsensitive foods, as they tend to absorb the odor of the onions. • The typical shelf life for iceless green onions is 21 days, and 16 for iced onions. • The ideal storage temperature is 34°F

Sizing: Size

Thickness

Count/bunch

XXX (Large)

12mm and above

5-6

XX (Medium)

10-12mm

6-8

X (Small)

7.5-10mm

8-10

The typical iceless size is medium or XX: 10-12 mm thickness, 11 inch length

Nutritional Highlights • High in fiber • Low calorie • Great source of vitamin A, C & K, manganese, potassium and copper.

provisions March/April 2017

MAKE EVERY SANDWICH EXCEPTIONAL

WITH BAKED PILLSBURY™ BREADS.

Now you can serve the sandwiches kids love outside school at school, with delicious new breads from Pillsbury.™ #530726

NEW

• Baked Pillsbury™ Breads — Easy to menu and prep, each sandwich serves 2 oz. equivalent of whole-grain-rich deliciousness. • Press-less Panini — Offer popular hot sandwiches without extra equipment or skilled labor. Just heat and serve!

#531348

provisions March/April 2017

• Pre-sliced Ciabatta — Thaw and serve Ciabatta elevates your everyday sandwich experience.

M a g e l l a n

C a n n e d

F r u i t

Imports and Specialty

™ Philosophy Sourcing products which meet the needs and preferences within foodservice can often lead to far away lands. Equally important to operators is the ability to differentiate themselves from their competition. By utilizing unique products and specialty items in the preparation of entrees, desserts and sides, operators can add a signature touch to their menu that leads to repeat traffic. We are pleased to offer a quality line of imported fruits under the Magellan brand. Enhance your salads with Magellan whole mandarin oranges or pineapple. Offer Magellan sliced peaches as a healthy side dish alternative or bake into a cobbler.

Magellan imported products are packed to high standards and offer consistency as well as value. They are a must for any pantry.

Features • • •

Consistent product quality and performance from can to can. Healthy, convenient, ready to eat products packed in light syrup or pear juice. Produced under strict quality assurance import guidelines and specifications.

Products PFG/ROMA ITEM # 288469 288504 267814 267816 267823

DESCRIPTIOn

PACK

SIZE

CHERRY MARASCHInO WHOLE W/STEM CHERRY MARASCHInO HALVES ORAnGE MAnDARIn WHOLE LS PEACHES SLICED LS PInEAPPLE TIDBITS In JUICE

4 6 6 6 6

1 GAL .5 GAL #10 #10 #10

provisions March/April 2017

Issue 32, February 2017

brought to you by

Consumers Are Craving “Brinner” Last year, 72% of adults expressed a strong interest in foodservice establishments serving breakfast dishes all day.2 This year, consumers have flipped this idea on its head, demanding more “brinner” or “dinner for breakfast” applications to be served in the morning.

42%

of consumers like dinner flavors to be served at breakfast time3

What does dinner for breakfast look like? Most operators are probably familiar with the breakfast burrito concept, which takes the traditional dinner application of steak or chicken, cheese and beans, and morphs it into the breakfast daypart, usually featuring the additions of bacon or sausage and eggs. This year, the “brinner” concept will stretch the limits even further. Items like breakfast burgers, breakfast pizzas and savory omelettes (think BBQ pulled pork) will star as specials on breakfast menus.

62% OF CONSUMERS ARE INTERESTED IN BREAKFAST BURRITOS4

49% OF CONSUMERS ARE INTERESTED IN BREAKFAST PIZZA5

45% OF CONSUMERS ARE INTERESTED IN BREAKFAST BURGERS6

BELOW IS A CREATIVE RECIPE IDEA FOR A BREAKFAST FLATBREAD THAT ENCAPSULATES THE “BRINNER” CONCEPT:

BREAKFAST CAPICOLA FLATBREAD 6 oz. pizza dough ball flour for rolling 2 oz. ricotta cheese 4 basil leaves, chopped salt and pepper, to taste

1/4 cup diced roasted tomatoes 1 egg 3 slices capicola 1/2 cup arugula 1 oz. Parmesan, shaved

Preheat grill or oven to 375°F. Dust pizza dough with flour and roll into rough oval or rectangle shape (approx. 1/8” thick). Combine ricotta cheese with basil leaves and season with salt and pepper. Spread ricotta-basil mixture on pizza dough, leaving 1/2” crust. Add roasted tomatoes to pizza and spread evenly. Grill (or bake on sheet tray) for approximately 4 minutes. Crack egg onto center of dough and bake for 6-8 more minutes or until egg is cooked through and crust is brown. Top with capicola, arugula and shaved Parmesan. 2 Technomic Away-From-Home Breakfast Report, 2016 3 Datassential Foodbytes Breakfast Keynote Report, November 2016 4-6 Datassential MenuTrends Keynote, Breakfast 2016

provisions March/April 2017

Issue 32, February 2017

brought to you by

2017: Year of the Breakfast Sandwich According to AF&Co’s 2017 Trends Report, the “Dish of the Year” is the breakfast sandwich. Restaurants are taking this classic favorite and elevating it to new heights – even Michelin star restaurants are getting on board.7 This trend bodes well for pork – the most popular proteins used in the breakfast sandwich are bacon and sausage, and breakfast sandwiches are the most frequently purchased breakfast item overall, besides coffee.8 The popularity of the breakfast sandwich is likely tied to the rising demand for grab-n-go breakfast options among consumers. Interestingly, breakfast is most prevalent at limited-service restaurants: Fast-Casual operations see a breakfast penetration of 66% and QSRs see a penetration of 58%.9

Breakfast is Getting Spicy Ethnic-inspired breakfast items (like pork chorizo scrambled eggs) are the 6th hottest food trend in 2017.10 Ethnic dishes that are especially popular this season include huevos rancheros, shakshuka and chilaquiles,11 all of which are applications that either star pork or can be easily adapted to include pork. Carnitas have been particularly outlined as a notable ingredient that will frequent ethnic breakfast dishes this year.12 HUEVOS RANCHEROS The foundation of the dish is composed of corn tortillas topped with fried eggs and a tomato-chile sauce. Refried beans, rice and guacamole are usually dished up on the side. Jazz it up by incorporating spicy pulled pork.

SHAKSHUKA Traditionally made with eggs poached in a sauce of tomatoes, chili peppers, onions and cumin, consider adding ground pork for the perfect protein punch.

CHILAQUILES This dish is made with lightly fried corn tortillas, cut in quarters, topped with salsa or mole. The tortillas simmer in the sauce until they become soft, and then tender, slow-cooked pork is usually added. The whole dish gets garnished with crema, cheese, onion and avocado.

7 AF&Co’s Restaurant and Hospitality Consultants 2017 Trends Report 8 Technomic Away-From-Home Breakfast Report, 2016 9, 11-12 Datassential MenuTrends Keynote, Breakfast 2016 10 NRA “What’s Hot” 2017 Culinary Forecast

provisions March/April 2017

Cream Cheese

Simply Delicious! WELCOME TO NATURE’S BEST DAIRY

In the Nature’s Best Dairy® brand Performance Foodservice brings you the best in high quality dairy products, from milk and butter, heavy creams and cottage cheese to eggs and ice cream all sourced from across America. Nature’s Best Dairy® combines our nation’s rich dairy farming heritage with the promise of excellence in food quality, environmental sustainability, product integrity, safety and social responsibility. A cold glass of milk, a scoop of ice cream, butter on a bagel—deliver a simple pleasure that’s simply more delicious with Nature’s Best Dairy®!

SMOOTH AND DELICIOUS We proudly present Nature’s Best Dairy® Cream Cheese. Use delicious and smooth Nature’s Best Dairy® Cream Cheese in creamy dips, cheesecakes, cakes, frosting, tuna or chicken salads, pasta sauce and soups. Not only is it a great ingredient, it is simply delicious as a topping for bagels, sandwiches, crackers and artisan breads. Gluten‑free, no artificial colors or flavors, Kosher Certified with 0 trans fat, Nature’s Best Dairy® Cream Cheese uses only the best ingredients at a terrific value that delivers flavor and versatility to your menu.

provisions March/April 2017

Cream Cheese

Simply Delicious! PRODUCT FEATURES AND BENEFITS Item #

999952

999958

Description

Cream Cheese Spread

Cream Cheese

Pack

Size

Benefits

1 OZ

Individual servings allow for better portion control. Nature’s Best Dairy® Cream Cheese Spread provide ready‑to‑serve, easy‑to‑open packaging. They are easy to store and handle and specially formulated for smooth spreading right out of refrigeration.

3 LB

Looking for versatility and convenience? Our three‑pound loaves are perfect for when you need cream cheese as an ingredient. These handy loaves can be cut to just the amount needed. You’ll love how easy these loaves are to handle and store. 100% fully‑cultured cream cheese for a rich flavor that’s tough to beat.

Features • Gluten‑free • No Artificial Colors • No Artificial Flavors • Kosher Certified • 0 grams Trans Fat per Serving • Made from Milk Produced on US Dairy Farms

ADD A SAVORY DIP TO YOUR MENU! GREEN ONION RANCH DIP Ingredients: 8 oz. Nature’s Best Dairy® Cream Cheese, softened 8 oz. Nature’s Best Dairy® Sour Cream 1/2 c. mayonnaise 1 oz. West Creek® Ranch Dressing Mix 18 Peak Fresh Produce® Green Onions, chopped

Preparation: 1. Combine cream cheese, sour cream, and mayonnaise in a blender; puree until smooth. Sprinkle in the ranch dressing mix and green onions; puree until well combined. 2. Refrigerate overnight. Top with sliced green onions and serve.

provisions March/April 2017

e r itO H avgeenOvens g e n r i H i t a g c g n i u e c d u o d r o t r n t ses dilxeeM In aIkiB GlreidM & d i d r G g i & x n i g k n a . s . B ®

5 LB. Mix 5 LB. Biscuit MixBiscuit PFG #521800 PFG #521800

Corn Corn Muffin MixMuffin Mix PFG #521749 PFG #521749

provisions March/April 2017

Pancake Mix ButtermilkButtermilk Pancake Mix PFG #521755 PFG #521755

Basic Basic Muffin MixMuffin Mix PFG #521782 PFG #521782

Your Private Label

24 oz. Gourmet Coffee Cakes

Merchandising stickers in each case

We are baking our time-tested and well-loved sour cream coffee cakes and offering them to you in a plain box to offer customers Your Private Label (YPL) Coffee Cakes! Made with rich sour cream and loaded with cinnamon sugar, plump blueberries or chocolate chips, they're coffee cakes you'll be proud to call your own. •

Fully baked – just label and merchandise.

•

Eye-catching labels included in each case; perforated for flexibility in placement of flavor ID and nutrition & ingredients portions.

•

Each case contains eight boxed cakes and a sheet of eight labels.

•

The trendy "Kraft like" cake boxes are ideal for private labeling, and the crystal clear window on top showcases the coffee cakes beautifully.

Choose your own label placement. Labels included in every case.

YPL Cinnamon Walnut Coffee Cake, #519219 Our moist sour cream coffee cake with a special layer of cinnamon sugar and walnuts. We top it off with more cinnamon sugar and walnuts for a delicious, crunchy coating. YPL Blueberry Coffee Cake, #519240 Creamy and moist coffee cake expertly blended with Greek yogurt and plump blueberries, complete with a crowning touch of Gourmet Butter Streusel. YPL Marble Coffee Cake, #519199 A delicious combo - our sour cream coffee cake swirled with rich chocolate cake and semi-sweet chocolate chips and topped with even more chocolate chips. Case pack: eight (8) 24 oz. cakes per case; net weight 12 lbs.; gross weight 13.5 lbs.; dimensions 16”x 8.5”x16”; cube 1.26; TiHi 12/7. Frozen shelf life: 364 days.

Bake'n Joy Foods, Inc. has been a leading manufacturer of top quality bakery products since 1941. Our product lines include predeposited and preportioned frozen batters and doughs, mixes and bases, frozen scoop batters and doughs, fillings, and toppings. Our commitment is to meet the changing needs of the food industry and supply our customers with innovative products and unparalleled service. 351 Willow Street South North Andover, MA 01845

02/17

We made them, but you can take all the credit!

800-666-4937 provisions March/April 2017

K r ave Ke l l o gg’s f as te s t is t h e a l bra n d ce re gro w i ng t h e US* in ®

28449 Froot Loops 295374 Frosted Flakes 316125 Kashi Go Lean Crunch 994924 Kashi Heart to Heart 342490 Krave Chocolate 28663 Special K 994926 Special K Red Berries

4/31 OZ 4/40 OZ 4/50 OZ 4/48 OZ 4/35 OZ 4/32 OZ 4/44 OZ

Ask your Account Manager for the full line of Kellogg's bulk cereal.

* Nielsen Total US-XAOC Current 52 weeks ending 12/29/12

provisions March/April 2017

Pullmans Variety #9, Sliced Orange Poppy Cheese, Lemon Glazed, Marble Chocolate Chip and Cinnamon Streusel PFG No. 989108

provisions March/April 2017

40%

RESEARCH SAYS IT ALL:

OF CONSUMERS “WANT SOMETHING DIFFERENT FROM THE NORM.”

Source: 2016 Tyson/Datassentials, Concept Validation

72 %

OF CONSUMERS WOULD DEFINITELY OR PROBABLY PURCHASE TYSON® CHICKEN BOAT LOADERS SNACKS FROM A RESTAURANT.

SERIOUSLY VERSATILE. RIDICULOUSLY FUN. THE BIGGEST THING TO HIT THE MENU IN YEARS! Satisfy your patrons’ need for fun with uniquely delicious Tyson® Chicken Boat™ Loaders™ Snacks. Shaped like potato skins, these handy snacks feature 100% top-quality white meat chicken and come fully cooked and ready to heat and fill with indulgent or better-for-you toppings. Versatile. Shareable. Irresistible. It’s the new, ridiculously fun way to boost check averages and make your menu stand out.

FEATURES Made with USDA-inspected 100% white meat Tyson® Chicken

Source: 2016 Tyson/C+R Research, CTL Study

BENEFITS The tender, juicy and flavorful taste patrons prefer Source: 2015 Tyson/Datassentials, Project Prime

Unique boat shape disrupts the menu and spurs trial

Fun new form creates excitement, interest, and purchase

Unparalleled versatility

Ready to top with ingredients you already stock, and perfect for LTOs

Fully cooked for fast, simple preparation

Finishes in minutes in the fryer or convection and impinger ovens and holds for up to 60 minutes unfilled

Perfectly suited for sharing

Individualized portions are ideal for a group of patrons to enjoy

PRODUCT INFORMATION Product code

Description

527416

NEW Fully Cooked Breaded Chicken Boat™ Loaders™ Snacks made with All Natural* Ingredients

provisions March/April 2017

Case Pack

Gross Wt. (lb.)

Net Wt. (lb.)

Serving. Size (pc.)

Cal. (kcal)

Trans Fat (g)

Chol. (mg)

Sod. (mg)

Carb. (g)

Prot. (g)

2/5 lb. bags

10.64

220

470

WHATEVER FLOATS YOUR BOAT— EXPLORE THE MENU POSSIBILITIES!

CRISPY BACON (#24030-269), CHEDDAR CHEESE, SOUR CREAM & CHIVE

PEPPERED BACON (#401223-616) & KETTLE COLLECTION™ PEPPER JACK MAC & CHEESE (#490703-501)

WOOD-FIRED ITALIAN VEGETABLES & FRESH MOZZARELLA

EGGS, HASHBROWNS SKILLET, GRAVY (#490760-436)

KETTLE COLLECTION™ SPINACH ARTICHOKE DIP (#490723-501)

KETTLE COLLECTION™ BUFFALO CHICKEN DIP (#490724-501)

BACON (#24030-269) & CHEESY MASHED POTATOES

MEATY CHILI & CHEESE

GRILLED SWEET CORN, COTIJA CHEESE & LIME

WAFFLES & MAPLE SYRUP

COOKING INSTRUCTIONS Convection Oven: • Cook from frozen, unfilled. • Preheat oven to 375°F —full fans. • Place product upside down on a lined sheet pan (cavity is facing the sheet pan). • Cook for 6½–8 minutes until internal temperature reaches 145°F. Fryer (Preferred Method): • Deep fry from frozen, unfilled (soy oil preferred). • Preheat oil to 350° F. • Cook 3–3½ minutes until internal temperature reaches 145°F, remove from fryer and drain upside down on a wire rack. Impinger Oven: • Cook from frozen, unfilled, at 475°F for 5½–6½ minutes until internal temperature reaches 145°F. • Adjust cooking time according to temperature and fan speed.

Contact your Tyson Food Service or Distributor Sales Rep or visit TysonFoodService.com for more information.

NOW IN STOCK NEW

Available at PERFORMANCE Foodservice - NorthCenter

Log onto www.TwinkiesArHot.com for a FREE Sample! PERFORMANCE#

Brand

537116

Hostess®

995535

Anchor®

874910

Brew City®

Item Description

Pack/Size

MFG#

Deep Fried Twinkies® (approx. 52 ct. +/-)

2/4 lb.

1000004800

Cheddar Breaded Cauliflower (approx. 765 ct. +/-)

6/3 lb.

50010143

Cheddar Pints® Beer Battered Cheese Curds (approx. 528 ct. +/-)

4/3 lb.

70010597

For more information, please contact KeyImpact Sales & Systems, Inc Greg Flagg | gflagg@kisales.com Steve Smalley | ssmalley@kisales.com www.kisales.com 021717

provisions March/April 2017

2017 is already over 2 months old, and the Spring and Summer months are quickly approaching. And while "spring fever" has not quite developed, there is ONE BIG THING that has evolved over the years…something that I look forward to reading about every year at this time and that is the McCormick Flavor Forecast. The 2017 edition is full of exciting and bold flavors!

TREND TRACKER

I strongly encourage all culinarians and foodies to check out their website: McCormick.com/flavor-forecast-2017 The possibilities of combining unique flavors from around the globe into your menus are absolutely endless.

• CONGEE • SORGHUM • SKHUG SAUCE

"Rise & Shine to Global Tastes" is all about bringing new ingredients and captivating flavors to assist in the breakfast and brunch segments. Combining sweet and savory flavors is expanding, as more and more people want to experience other wordly flavors in their morning meals.

Think outside the box and try a bowl brimming with new ingredients and captivating flavors to help you power through the day. Seek global tastes worth getting out of bed for.

POPPED SORGHUM GRANOLA

A growing segment of the food truck category is now devoted specifically to the breakfast daypart, with gourmet, on-the-go, and global options

RBERRIES ASONING TH PASTA

• ESPELETTE PEPPER • MOJO VERDE, ADOBO NEGRO, 85% of millennials (18-34) National Restaurant ROMESCO are looking for more ethnic Association found ethnicitems and flavors to be inspired breakfast items& VINEGAR • SHERRY WINE offered at breakfast were among the top 20 “hot” food trends at US restaurants for the third year in a row

PEPPER + • DATE SYRUP, OTHER NATURAL SWEETENERS • DRAGON FRUIT, OTHER EXOTIC, TROPICAL FRUITS CHICKPEA & GROUND LAMB BREAKFAST HASH WITH SKHUG SAUCE

provisions March/April 2017

"Egg Yolks: The Sunny Side of Flavor" shows lots of ways to incorporate the golden treats (including sous-vide and cured egg yolks) into many menu items… they're not just for breakfast anymore!

Egg yolks leave breakfast behind! Yolks add excitement, protein and exceptional flavor.

Consumers are looking for one ingredient which provides protein and satiety

Millennials are looking for less familiar cooking techniques and opportunities to showcase cooking skills

Poached eggs are seen as healthy + indulgent

MEDITERRANEAN VEGETABLE SHAKSHUKA

ROMESCO SAUCE

"Plancha: FlatOut Grilling" is a method of creating a sizzling, smoky sear and flavor crust by cooking on a flat piece of cast iron…it is very popular in Europe, and is gaining popularity across the USA….the proteins and vegetables are combined with rich, bold sauces, rubs and glazes.

provisions March/April 2017

ESPELETTE PEPPER-RUBBED STEAK A LA PLANCHA

SPANISH MOJO VERDE SAUCE

Create a sizzling, smoky sear and flavor crust while grilling on the plancha, a thick, flat slab of cast iron delivering intense heat. Marry it with bold sauces, rubs and glazes.

Consumers globally are keen to experiment with new flavors and techniques for grilling

Plancha cooking is common in Spain, Basque Region & Mexico; now gaining attention in other regions around the world

The flavors and sauces of Spain, France’s Basque and Mexico offer savory inspiration

PERSIAN MINESTRONE

"Modern Med" puts middle Eastern spices into mutiple equations that make for tasty profiles from proteins to veggies to rices.

People are migrating due to civil unrest or economic opportunity

Immigration will impact the flavors & foods in those countries receiving the most migration

After hiding in plain sight for so many years, pepper is finally capturing the spotlight. Its up-front bite and lingering sensation offer the next wave of spicy flavor.

PEPPER + DRAGON FRUIT DATE SYRUP

AND OTHER NATURAL SWEETENERS: BROWN RICE SYRUP, SORGHUM SYRUP, BARLEY MALT SYRUP, YACON SYRUP, COCONUT NECTAR AND PILONCILLO.

AND OTHER EXOTIC, TROPICAL FRUITS: MANGOSTEEN, GREEN MANGO AND JACKFRUIT

Due to the large migration from eastern Mediterranean, expect these flavors to merge with European cuisines and local ingredients

"Sweet on Pepper" brings the simplest of spices into the mix with sweet components that equate to a wonderful up front bite with lingering flavors.

DRAGON FRUIT & STRAWBERRY “POKE” WITH PEPPER SYRUP

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GREEN MOUNTAIN COFFEE ® IS GETTING even greener.

100

Three of our top-selling Green Mountain Coffee® K-Cup® pods are now recyclable.

READY TO RECYCLE.

Green Mountain Coffee® Breakfast Blend 24-count (#23970)

Green Mountain Coffee® Breakfast Blend Decaf 24-count (#24921)

Green Mountain Coffee® Hazelnut 24-count (#25387)

These positive changes haven’t changed the taste, quality, and freshness you expect in every cup.

Have your cup and recycle it, too.TM PEEL

Allow pods to cool. Then, starting at the puncture, peel and dispose of the lid.

EMPTY

Compost or discard the pod contents. Any filters can remain.

R E CYC L E

Check your local guidelines to recycle your empty pods.

FIND OUT HOW TO GET RECYCLABLE K-CUP® PODS IN YOUR OFFICE AT COMMERCIAL.KEURIG.COM.

provisions March/April 2017

O-0178-00047394

Cocktail Mixers Heighten your bar beverage sales with a full line of Ascend™ Cocktail Mixers. These high quality valued-priced cocktail mixers cover a majority of the most popular drinks in your establishment.

COCKTAIL MIXER ADVANTAGES  Ascend™ Cocktail Mixers are made with “All Natural Cane Sugar” - no High Fructose Corn Syrup.  Our Ascend™ Key Lime Margarita Mix contains real Key Lime Juice. Most margarita mixes contain no juice.  Ascend™ Piña Colada and Strawberry Daiquiri Mixes are made with real fruit juices and purees.

ASCEND™ COCKTAIL MIXERS ITEM #

DESCRIPTION

PACK

SIZE

478709

Key Lime Margarita Mix

1 Liter

478710

Premium Bloody Mary Mix

1 Liter

478711

Piña Colada Mix

1 Liter

478723

Strawberry Daiquiri

1 Liter

 Ascend™ Cocktail Mixers are shelf stable and packed in 6/1-liter cases instead of 12. This helps with order turns, margins, and cost control for the operator.

478724

Sweet & Sour Mix

1 Liter

478725

Grenadine Syrup

1 Liter

 Our 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.

478727

Sweetened Lime Juice

1 Liter

provisions March/April 2017

Use the Right Glass & Sell More your Beer Increase restaurant’s credibility and encourage customers to try different flavors and styles. You’ve probably got lots of customers stopping in for a cold one, and many are choosing craft beers. In fact, the Brewers Association reports that while overall beer sales fell by 1.9 percent in 2013, craft beer sales increased by 17.2 percent. The craft beer market was $14.3 billion dollars in 2013 with 20 percent dollar sales growth. Craft beers are a perfect option to sell in your restaurant because they often command a higher price than your typical light beers. It’s important to know, though, that craft beers aren’t all lager—there are stouts, porters, hefeweizens, and more, and each one should be served in the proper glass to enhance the flavors. Having the right beer glasses on hand will increase your restaurant’s credibility and encourage customers to try different flavors and styles.

provisions March/April 2017

PRO TIP

Use a disolvable powder glass cleaner (#950221) to provide thoroughly cleaned glassware with no odor, aftertaste or residue.

business builder

To start, here are some simple tips to serve beer properly: • Clean and

maintain draught lines to keep beer tasting fresh.

• Use a clean glass

with no residue from detergents to maintain the beer’s effervescence.

• Know proper

serving temperatures (they vary by type of beer) and never use a frozen glass.

• Execute proper

pouring by tilting the glass at a 45° angle, gradually bringing it upright to create a perfect 1" to 1½" head of foam. Some people think foam is bad, but it actually releases the beer’s aroma.

• Serve bottled

craft beers by presenting the bottle, opening and pouring at the table as you would with a premium wine.

Pub Glasses

Stemware

Use for: Brown ale, red ale, stout

Use for: Pilsner, Dortmunder, American Lager

Why: A wide mouth supports a frothy head, and the shape offers a traditional yet brilliant beer presentation.

Why: Stemware elevates your presentation to match the value of your higher-end beer offerings.

Pilsner

Tulip Stems

Use For: Pilsner, American Lager, Bock

Use for: Pale Ale, IPA, Saison

Why: Pilsner glasses showcase a beer’s color, clarity and carbonation. The conical shape helps maintain the beer’s head, while the narrow design allows the aromas to reach your nose.

Why: The rounded shape enhances the hoppy flavor of an IPA, while the narrow rim directs aromas across to the nose.

Giant Beers Use for: Weizen/Weissbeer, Hefeweizen, Dortmunder Why: Designed for draft beer service, the tall stature and rounded top holds a generous head of foam and provides an exceptionally pleasing presentation.

Belgian Use for: Abbey Dubbel & Tripel, Porter, Russian Imperial Stout Why: The rounded bowl allows for subtle warming of the beer via heat from the hand, while the rim captures aromas to enhance the tasting experience.

Steins & Mugs Use for: Oktoberfest, Munich Dunkel, American Lager Why: Large and durable, mugs have been the preferred choice for enjoying German lagers for generations of beer lovers.

Das Boot Use for: Oktoberfest, Munich Dunkel, American Lager Why: This variation on a traditional mug is practically guaranteed to lift beer sales. Who doesn't want to drink out of a boot?

Find all of these selections under Libbey Glassware at eandsperformance.com. provisions March/April 2017

First Mark kid’s cup

Features and Benefits

The Mark of Quality in Non-Food Essentials

• Polypropylene cups are durable, shatterproof; no flavor or odor transfer • Wide base is sturdy and tip resistant • 1 lid fits any combination of Kids Cups • Large print surface • Entertaining design - a global awareness “Earth” design • Smooth rolled rims for safe and comfortable drinking surface

Philosophy

Performance Foodservice is pleased to offer an engaging children’s cup design—a global awareness themed “Earth” cup. First Mark Kids Cups are lightweight, durable, tip-resistant, shatterproof, and leak-proof. Entertain young patrons with this bright, colorful design—fill them with fun! Products

provisions March/April 2017

PFG/Roma Item #

Product Description

Pack

Size

338176

CUP KID PLAS 12OZ LID & STRAW, EARTH DESIGN

50 CT

All about low impact

before use

Low carbon, recycled or renewable materials delivered with our sustainable and traceable supply chain.

in use

because green tastes better

after use

the key to zero waste

Vegware is practical and stylish, and people love the look and feelgood factor of our eco materials.

You canâ&#x20AC;&#x2122;t recycle food with plastic in it, and you canâ&#x20AC;&#x2122;t recycle plastic with food on it. Recycle used Vegware with food waste, and everything else is cleaner and easier to recycle.

Our eco materials Plant-based PLA

81%

less carbon than plastic

Plant-based PLA lining

72% than plastic less carbon

CPLA - high heat PLA

67% than plastic less carbon

Eco paper and card

89% than plastic less carbon 42% than new PLA less carbon

Sustainably sourced and often recycled card

Bagasse recycled sugarcane

99%

less carbon than polystyrene and paper

RCPLA - recycled high heat PLA

NatureFlex

Clear home compostable film made from wood pulp

Carbon savings from SimaPro EcoInvent 2.0. Vegware Eco Audits v3.0.

Ask your Account Manager about the full line of Vegware products. provisions March/April 2017

the meal Food Show

Tuesday, May 16 9am - 4pm

Augusta Civic Center Augusta, Maine

provisions March/April 2017