FALL 2014
CUSTOMER SPOTLIGHTS
Red Brick Station, Acme Bar and Grill & R&R Catering
Beef - it’s what’s for Dinner!
A LETTER FROM THE VICE PRESIDENT OF SALES
Hello again to our customers, prospective customers, and associates, The weather is crisp, most of our sports teams are in full swing, business is strong, and our warehouse is nearly complete! In our Fall edition of Taste Magazine, we once again are featuring several of our customer partners that continue to have success in the marketplace by sticking to the basics while being creative with their offerings. Red Brick Station offers English style beers and features several English dishes. Their chefs are committed to Red Brick’s customer’s enjoyment of “comfort food” style of dining. Acme Bar & Grill prides itself on being a great place to catch a game, have a beverage or two, or enjoy a meal with the family. Truly a think global, eat local mind-set. R & R Catering has been the leader in the greater Washington DC area for its creative cuisine, capitol style and competitive pricing. R&R’s food reflects their commitment to exceptional quality. From north of Baltimore, through Annapolis, to Northern Virginia, we are proud to partner with three of the best , that excel in their chosen markets. Our feature articles in this addition are arguably the two most important aspects of a successful restaurant operation. Our fresh boxed beef expanded programs, and sanitizing your facility. Offering the quality of beef that fits your needs and your budget, enhances your ability to attract clients and run a successful operation. Sanitizing your operation will keep your employees and patrons safe, happy and encourage employee retention and customer repeat business. Finally we are pleased and excited to report that our warehouse expansion is very close to complete. With the additional space we will continue to source new and requested products, and continue to run the most efficient distribution operation in the market. Thank you for your business. Regards
Mark A Natale Vice President Sales
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Patti’s Picks - S ERTUN Rechargeable Sanitizer indicator Towe ls
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Contents Beef - It’s What’s for Dinner......................................................4 Performance Connect...................................................................6 Customer Spotlight - Red Brick Station........................................8 Here We Grow - Our Expansion..................................................10 Customer Spotlight - Acme Bar & Grill.......................................12 Patti’s Pick..................................................................................14 Customer Spotlight - R&R Catering............................................16 Recipes..........................................................................18 Order Up Customer Newsletter...................................................24 What’s Happening at Performance Foodservice - Maryland...........27 New Item Rollouts.....................................................................28
18 Recipes: ss Braised Bonele s ib Beef Short R
6 Performance Connect App
Guide to Advertisers Braveheart...........................................................7 West Creek Dessert Toppings................................................11 Heritage Ovens Pies.............................................................14 Baywinds Maine Lobster........................................................19 West Creek and Roma Appetizers........................................20 Les Chateaux Appetizers.......................................................23 Blount Soups.........................................................................24 Silver Springs Farm...............................................................25 Pierce Chicken......................................................................26
4 Beef - It’s What’s for Dinner
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Customer Spotlights
Performance Foodservice 1333 Avondale Road New Windsor, MD 21776 1.800.755.5300 www.performancefoodservice.com/maryland
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Designed & Edited by Nicole Myers
BEEF - it's what's Shaun Mealy Category Manager
With all the changes we have undergone through the warehouse expansion and being able to continue to support our customers completely, we have decided to make changes to our beef program. With the high prices and extreme volatility right now in the beef market, we felt it was important to be sure we had the right offerings to help you better succeed. We will be bringing more consistency across varying lines of beef. We will be sure to keep you supplied with products that come from the consistent facilities with the same types of animals and quality on a regular basis. This will help to ensure that what you serve today will be the same experience you serve the next time that customer returns. We will be offering four categories of boxed beef. We will continue to supply our signature Braveheart line as the top tier all Black Angus beef. We are introducing Chef’s Exclusive beef, another top tier beef that will offer you premium beef at a more affordable price. Our commodity beef program will now be exclusively JBS Swift beef, offering you a commodity program that comes from a single plant to ensure a more consistent product each time you get a delivery. And finally we are now also offering Australian beef, which has many benefits that domestic beef cannot offer.
BRAVEHEART The Brand That Stands For Excellence. As consumers become more informed about their food purchases, the demand for premium Black Angus Beef is soaring. Braveheart Black Angus Beef raises the quality, taste and tenderness of beef to a whole new level. Our Fearless Commitment to Quality™ gives you a profitable point of difference. Braveheart Black Angus Beef is the superior choice for high-end restaurants and retailers whose patrons seek top-quality beef. Braveheart Black Angus Beef is synonymous with the best-in-class, most delicious, indulgent beef that operators can offer. Braveheart Black Angus Beef provides operators with a strong center-of-the-plate offering that equates to an increased profitability, the highest yield, repeat business and overall customer satisfaction. 4
for dinner! CHEF’S EXCLUSIVE With Chef’s Exclusive on the menu, every meal is a celebration. Chef’s Exclusive has delivered consistently high quality beef to discerning customers for more than 25 years. It’s the beef brand chefs insist on for cuts that provide an unforgettable dining experience. Our Northern Plains cattle with English Breed influence result in consistently tender, juicy and flavorful beef. More than anyone, you understand the importance of consistency. Your operational efficiency depends on it. Predictable cuts ease preparation. Consistent plate coverage improves presentation. Superior taste creates loyalty, not to mention profitability. Chef’s Exclusive is committed to quality you can trust, each and every time.
®
Program Specifications: •USDA Upper Two-Thirds Choice •USDA Certified Program: G-4 Schedule •100 days minimum on grain-based feed to enhance marbling •Overall “A” Maturity cattle ensure a young, tender product •Hump height and muscle specifications to prevent Brahman influenced cattle For more information, visit www.ChefsExclusiveBeef.com.
JBS SWIFT COMMODITY Serving Swift® beef ensures your meal features juicy, flavorful beef. That’s why our focus never wavers from the things that make our beef better: offering extensive and diverse products, bringing an unbeatable value to the marketplace and, of course, providing a product with excellent flavor that never disappoints. It’s all about producing a consistent product that meets the needs of our customers. For more information, visit www.SwiftBeef.com.
AUSSIE PREMIUM BOXED BEEF From the pristine fields of Australia to your kitchen. Everyone is always looking for one thing: a great product at a fair price. Why not serve them a product that delivers both. Fresh Never Frozen premium 100% Grass Fed beef from down under, where they have been doing it this way for decades. So experience the natural difference with Aussie Premium beef. Offering benefits that domestic just can’t:
•All Natural •HALAL Certified •100% Grass-Fed •Raised without hormones or antibiotics •Free Range •Excellent Plate Cost
For more details on any of these programs please contact your sales rep.
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Be the First In Your M arket With Premium B r av e h e a rt B l a c k A n g u s B e e f
There’s no doubt that America has the best beef in the world. As consumers become more discerning, the demand for premium quality beef continues to explode, taking U.S. beef to the next level. Count on Braveheart to lead the industry with a serious commitment to quality. Our Black Angus cattle are raised traditionally in the Midwest on an all vegetarian, corn based diet for superior flavor and tenderness.
CUSTOMER SPOTLIGHT In 1995, Bill Blocker had a dream to open a restaurant. He formed a partnership with Tony Meoli. At that time Bill was running the Clipper City in the Inner Harbor for Mr. Meoli and an investment group that built the boat and business. Bill originally wanted to build only a restaurant, but with his love of good beers he researched in house beer production and added this facet to his business plan. Red Brick Station opened in 1997 as a brew pub with 9,200 square feet, but quickly expanded to 11,000+ square feet. Bills dream became a reality. Red Brick Station is a restaurant first! However, beer is an important part of their menu. About 99% of the beer they brew is sold in their restaurant! They have never sold any major domestic brews, with exceptions for other craft breweries. Red Brick keeps a few taps open for other small local breweries, and they also have a few other restaurants that serve their beers. Red Brick has a loyal following. The “Mug Club” has 300 members with a waiting list of another 100. About 20 of the members have been members since the restaurant opened! Being a member allows members discounts as they frequent the restaurant and it gives them a sense of ownership.
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Bill believes that being a brew-pub sets them apart from most of the competition. They are the only one in the area. Because the restaurant is big and glitzy, first time customers often think it’s a chain restaurant and don’t realize it’s not until they are inside and ordering! Being an individual restaurant rather than a chain, allows them to do different things with their daily specials and change the menu whenever they want, which continues to set them apart. Recently the biggest challenge for Bill and Red Brick has been cost control. “As food costs have gone up 30-40% over the past few years, we want to continue to provide customers with a value,” said Bill. Red Brick serves all Braveheart Black Angus burgers, an average of 400 in a week! Mondays are ½ price burgers and they have done as many as 350 burgers on a single Monday! They also serve Nature’s Sensation chicken, which is antibiotic free and local raised from farms in Maryland and Delaware. People want to know they are getting something more for what they are paying, and Red Brick has been able to give them that with items such as Braveheart burgers and Nature’s Sensation chicken. Bill has six or seven employees still working with him that were there in 1997 when he opened the restaurant, as well as many others who have been there for 14 years or more. He tries to find people who will become part of Red Brick family and stay with them. Often employees will start in high school and work through college before getting married and moving on to another career. The average employee is with them for at least five years. Bill said it is becoming more and more difficult to find committed people with the work ethic they used to have.
a heads up so they can check into it. Bill said “it’s all about people going the extra mile and Performance Foodservice does that for Red Brick”. Bill’s daughter, Katie does their design work and menu and works directly with Pinnacle Communications for the marketing needs of the restaurant. When menus need to be changed, she makes the changes, prints the new menus and they can be ready to go within hours. Red Brick recently hit 10,000 likes on Facebook where they try to post every day, including things like their daily specials. They also use other social media sites as they feel it is very important for restaurants dealing with local communities. On Tuesdays Red Brick offers $1 beers, which sells more food on a Tuesday than you can imagine. Doing a weekly special like that drives both food sales and customer counts. They often service 2,200 beers on a Tuesday! Bill’s advice to anyone getting into the business is to have the passion to be with people and a lot of energy. It’s not a job; it’s a lifestyle that you choose. Bill believes the restaurant industry is a wonderful one to be part of, but you have to be very involved in every aspect and love what you’re doing. He spends time every day in the restaurant!
CUSTOMER SPOTLIGHT
The General Manager at Red Brick, Chris La Pointe has worked with Bill since the 1980’s. Bill brought him on board at Clipper City and then he stayed with Bill as he opened Red Brick. Chris has been the General Manager since day one. Bill is looking to open another Red Brick Station soon. The new location will feature more seafood offerings because people are always asking where they can get good Maryland seafood, and Bill wants his customers to be able to get it at his restaurant. A second location will also allow them to upgrade to a newer brewing system, which will allow them to brew some additional styles of beer that he is not able to make in White Marsh. They plan to have twice as many beers on tap in the new location. Mike McDonald, the brewer and has been brewing beer with Red Brick since the beginning. They brew about 1,300 gallons a week and can go through 350400 gallons on a single night! Red Brick has been working with Performance Foodservice for about 15 years. Once Bill Robinson, his sales representative, and Joe Brockmeyer, the District Manager came to Performance Foodservice, PFG became the main supplier. Bill Blocker trusts both of them to help control his business costs and products. They know the personality of his business and they check in with him four times a week. Bill knows if he has a question or a problem he can just call Joe or Bill. Bob Smith is usually the driver at Red Brick. Bob knows where everything goes and if he sees anything missing from the order, he will give the staff at Red Brick
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. . . . W O R G E W E HER Our expansion continues!!
Final Dock Expansion in progress
New Cooler Dock
June
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Cooler Dock Expanded!
October
WEST CREEK DESSERT TOPPINGS
Foodservice products that offer outstanding quality and value.
Philosophy The highest quality, freshest ingredients, and a commitment to advanced processing and packaging means your dessert creations will taste like they were made from scratch. The West Creek brand guarantees quality, consistency, eye appeal, and of course, maximum flavor with every product we deliver. Products ITEM NBR
DESCRIPTION
417325
CHOCOLATE SYRUP Free flowing, rich, dark brown chocolate syrup. FAT FREE and ready to use!
PACK
SIZE
12
24 oz.
12
24 oz.
6
#5
6
#5
6
#5
High in cocoa creating a bold chocolate flavor. Try it in shakes, ice cream drinks and as a dessert sauce! 417326
HOT FUDGE TOPPING Thick, medium chocolate brown colored fudge with a delicate texture. Special blends of cocoas and dairy products give this fudge a rich, creamy chocolate fudge flavor and its smooth texture creates excellent draping characteristics. Great for use on Sundaes and desserts!
417352
CARAMEL TOPPING Smooth, glossy caramel topping with excellent flavor from cream and milk. Ready to use. This caramel topping has the sweet taste and creamy texture expected in a decadent caramel topping. Great on Sundaes and desserts!
417359
PINEAPPLE TOPPING Ready to use, sweet pineapple topping with good fruit identity. Whole, crushed pineapple and sugar blend harmoniously to give a sweet and tangy flavor. Great for usage on Sundaes, on top of pancakes and waffles and desserts too!
417360
STRAWBERRY TOPPING Viscous, ready to use strawberry topping with good fruit identity. This strawberry topping contains handpicked strawberries that provide farm fresh flavor and bright red color. Great for usage as a topping for Sundaes, breakfast applications like pancakes and waffles or desserts!
CUSTOMER SPOTLIGHT Kevin Epley started working 29 years ago as a bar back in the same building that he now owns and operates as Acme Bar and Grill. When he started out, it was called Pete’s Place. He moved up to a bartender before becoming a shareholder in the restaurant. The Acme group came in and changed the name to Acme Bar and Grill and he worked for them. He was still a shareholder, a bartender and the General Manager. On May 14, 2006, Kevin and his business partner, John Crabtree bought the restaurant. John was Acme’s most loyal customer, and when the prior owner called Kevin and asked if he was ready to buy the restaurant, John was there at the restaurant and Kevin asked him if he would go in on it with him. He obviously said yes, and they still own the restaurant together. They changed a lot to make it have more of a Maryland and Annapolis local feel. Kevin tells his employees to go to other local places and see what they are doing and see if they can come up with other ideas for Acme to implement. The majority of their business is actually local people rather than tourists. Kevin doesn’t believe that people really understand the historic aspect of Annapolis. Acme has become a secret local hot spot. Kevin said you never know who you might be sitting beside, Anthony Brown (Lt. Governor of MD), the Governor’s secretary or the sheriffs, as they are all regulars at Acme. Acme makes all of their own sauces and dressings, and sees their food as a step up from most of the other local restaurants. The local customers have tried other restaurants, and they know where to find the good food. They often do fundraiser Thursday’s, but they handle it differently than most restaurants that do charity fundraising. The organization doing the fundraising sells tickets/wristbands, in advance and at the door, which allows those who have a wristband, to purchase reduced price drinks, free appetizers, etc. Even when it’s an organization that the regular customers might not be familiar with, they usually will purchase a ticket anyway. It’s a great way for people in the community to get to know each other and build camaraderie. Kevin, John, and their staff have worked hard to create their own identity and keep up with the times. Kevin himself is very hands on in all aspects of the business. The food they serve is classic American food with a twist here or there. Kevin likes to keep the menu easy to understand. When the name was changed to Acme, Kevin said chicken wings are what put them on the map. But now, one of their signature items is a cheesesteak eggroll, and they also have wonderful cream of crab soup as well as Maryland crab soup!
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CUSTOMER SPOTLIGHT The biggest challenge for Acme is parking. There is limited parking along the street in front of the restaurant, and all other parking is in the garage behind the restaurant. Acme has a very loyal staff of which many have been there for a long time, including Blair Wood, who is the General Manager and Kevin’s right hand person. He considers him the “glue of the business.” Blair also manages Acme’s Facebook, Twitter and Instagram accounts. Kevin said he gets all of the staff members involved in their social media efforts, and he absolutely believes that it has helped their business. Kevin is looking to grow the Acme business, possibly a late night menu and/or catering and carryout! Look for that coming in the near future. Acme has been working with Performance Foodservice since shortly after Kevin and John bought the restaurant. He said it’s all because of the people at Performance Foodservice. The people stay the same for the most part and you can recognize them. His sales representative, John Avara, and other individuals within the company will do everything they can for Kevin and Acme. They make suggestions to help improve the menu, provide help with the menu and do menu analysis for Acme. He said we know where and what his business is and we do whatever we can to help with that. Kevin’s advice to anyone getting into the restaurant industry is to be prepared to work 24/7, you can’t miss a phone call! He said to enjoy what you’re doing and enjoy the people you work with and interact with on a daily basis. “You don’t deserve customers, you earn them and you have to be loyal to them as well as to your employees,” said Kevin. He suggests that knowing people and being loyal to good friends who can help you out and fix anything is one of the best practices in any industry.
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Patti’s Pick Patti Sizemore Category Manager My Pick for this quarter’s magazine is the innovative new towel promoted by Food Network guru Robert Irvine. Proper sanitization is crucial, for the reasons below, and this towel makes it simple to tell if you are properly sanitizing instead of just wiping a surface. • • • •
Sanitation is a legal requirement. Sanitation helps prevent food poisoning outbreaks. Sanitation helps maintain food quality. Sanitation protects your brand.
u’re o y e r Be su
SANITIZING
Introducing SERTUN™ Rechargeable Sanitizer Indicator Towels Never wonder again if you’re sanitizing hard surfaces properly! New Sertun™ Rechargeable Sanitizer Indicator Towels from ITW Professional Brands will give you unmatched confidence in your sanitizing! • Using our patent-pending Color Check Technology™, Sertun towels give you complete assurance that you are truly sanitizing hard surfaces! • Think of it as a quaternary ammonia (Quat) test strip embedded in a disposable foodservice wiper. • Sertun towels change from yellow to blue when proper quat levels are present in the sanitizing bucket and in the towel.
• Have confidence you’re sanitizing with just a quick glance into your sanitizer bucket! • As the towel deploys Quat, the color changes from blue to yellow, indicating there is not sufficient sanitizer in the towel. • By placing the towel back into your sanitizer solution, the towel recharges, and turns blue again. When the towel does not turn blue, it’s time to change the sanitizer solution. • Works with quaternary ammonia (Quat) only. • Use with your red bucket system.
What’s at stake?
• Are you really sure you’re sanitizing? • Health code violations and fines are just the tip of the iceberg. • Every year 48 million (1 in 6) people in the U.S. get sick from eating contaminated food, and 3,000 die from food-borne illness. • The average restaurant illness incident costs more than $75,000 in fines and legal costs. • What does the damage to your brand reputation really cost in lost business?
READY 14
RECHARGE
Performance Foodservice Item #421218 1/150 CT
HERITAGE OVENS PIES FOR THE HOLIDAYS PUMPKIN PIE 10” READY TO BAKE TFF PUMPKIN PIE 10” BAKED APPLE PIE 10” GRAND READY TO BAKE SWEET POTATO PIE 10” BAKED SOUTHERN PECAN PIE 10” BAKED
6/46 OZ 6/43 OZ 6/54 OZ 6/40 OZ 6/36 OZ
199358 199369 199363 199367 199368
These tempting varieties are available year round, but would be a great addition to your fall and holiday menus! FROM:
CUSTOMER SPOTLIGHT Since 1989, R&R catering has been serving “A list” clients in Washington DC. Known for its creative and on trend menus, they have won numerous awards of distinction both locally and nationally. Michelle Bloxton and her partner, Rob Saldivar, originally owned Poncho’s Tex Mex restaurant and were running the catering operation out of that location. Catering growth was so rapid that it became evident that their
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focus was changing. In 2007 they decided to close Poncho’s because they needed more space to devote to this growing business. Riding this wave of success didn’t take away their Tex Mex roots, so Poncho’s is schedule to reopen. Another new concept opening this fall is Oxygen Bistro & Bar in McLean, Virginia, this restaurant offers nutritious fine dining cuisine. Little did R&R Catering owner, Michelle Bloxton, know 30 years ago that her career would begin in a pizzeria. The owner inspired her entrepreneurial side because he took a hands off approach, which allowed her to partially manage the restaurant. She knew she wanted to own her own restaurant at some point, but it took a little more time to get there. She had a diverse resume before joining Poncho’s. She was an Operations Assistant for the Department of the State, worked at the White House, and for a period of time, the Washington Redskins were one of her clients! From her first day at the pizzeria to a multi-business model, she has many successful ventures. Michelle and Rob also own Culinary Command, which is a full service dining facility for the Army National Guard. This eatery offers selections such as pizza, salads, grilled specials, and provides meal solutions to serve at home. One key thing still rings true for her, Michelle says that she is proud of the loyalty of her employees. Many of them have been with her for over twenty years. They have grown with the company and have moved up within its ranks. Manuel Chavez is the corporate chef for R&R Catering and oversees all culinary branches of the company. He has been working with Michelle at R&R since 1999. He too started his career in a restaurant, his inspiration coming from his father’s family owned business, he immigrated here when he was 13 years old and is continuing to grow in this profession.
CUSTOMER SPOTLIGHT
After moving to the United States, he worked in many restaurants and owned his own before joining up with Michelle. He is spearheading the reopening of Poncho’s and the opening of Oxygen Bistro & Bar and adding his creative touch to the menu. One thing he has enjoyed over his career is the opportunity to inspire others as a mentor. R&R Catering has been working with Performance Foodservice Maryland for nearly ten years. This long standing relationship stems from many things; outstanding service, product line and good communication. Michelle likes Performance Foodservice because the company has a close feel and is able to make decisions at the local level. Caterers require flexibility from a supplier and Performance Foodservice is meeting those needs. Based on their happiness with our company through R&R Catering, they have moved a large portion of their total purchases over to us as well! Michelle’s advice for someone thinking about getting in to the restaurant business is: have a business plan in place, hire a good CFO, have everything in line, and go in with a partner you can work with. “It’s all in the planning and you need to be prepared,” she said. “It’s the hardest job for the least amount of money.” Manuel also has some words of advice. He says, “Everything you do in life is for a reason, be sure that it’s what you want, that you’re content, that you’re happy, because that is what life is all about!”
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RECIPES
BRAISED BONELESS BEEF SHORT RIBS Ingredients (Short Ribs)
Item #
4 - 8oz piece Braveheart Beef chuck tail flap 109545 1 tbsp pomice 90/10 oil 422039 3/4 tsp fine sea salt 74918 1/2 tsp black pepper 51660 4 medium carrots, finely chopped 61306 2 medium onions, finely chopped 98641 2 garlic cloves 283987 14 oz Piancone pear tomato puree 233022 1-1/2 cups dry red wine 1 cup Culinarte Demi Glace De Veau 35524 3 cups water 2 sprigs fresh thyme 855509 1 bay leaf 1 tbsp red wine vinegar 273751 1 tbsp balsamic vinegar 233067
Ingredients (Vegetables)
20 pearl onions (5 oz) 1-1/2 tbsp West Creek unsalted butter 1 tbsp red wine vinegar 2 cups chicken stock or reduced sodium chicken broth (16 oz) 4 medium carrots, cut diagonally into 1-1/2 inch 3 Ridgecrest applewood bacon slices, cut crosswise into 1/4 inch 8 medium West Creek Fresh silver dollar mushrooms, quartered lengthwise
Item # 19666 157189 273751
61306 229841 212378
Directions
Braise short ribs: Put oven rack in lower third of oven and preheat oven to 250°F. Pat beef dry. Heat oil in a wide (12 inches in diameter) 3 to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup purÊed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes. Add Demi- Glace, water, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours. Cook vegetables while beef braises: Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle, peel onions with a paring knife, trimming root end just enough to leave onions intact. Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables. While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 4 to 6 minutes. Add mushrooms and cook, stirring, until mushrooms are tender and bacon is browned and crisp, about 4 minutes. Transfer with a slotted spoon to vegetables in saucepan. Assemble dish: Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.
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Maker of Quality Hand Crafted Hors D’Oeuvres
Hand-crafted in our facility. Fresh ingredients no additives or preservatives. USDA inspected. Only the best cuts of meat and poultry are used. Sophisticated quality control process which ensures guaranteed consistency. All products coded.
Assortment
#286328 1/50 Assorted Gourmet Cheese Cake Pops A fun treat that packs all the flavor of cheesecake along with the fun of pops, a burst of satisfaction in just one mouthful. Assortment contains: Chocolate Tuxedo, Cherry Pink Cashmere, Toffee Top Hat. LC#30023
#339693 1/100 Quiche Assortment
35 Quiche Lorraine, 20 Sun Dried Tomato & Wild Mushroom Quiche, 25 Cheddar & Spinach Quiche, 20 Seafood Quiche in our 1" tart shell. LC#101
Beef & Pork #992766
1/100
Cocktail Franks
In this popular hors d'oeuvre, whole miniature all beef frankfurters are wrapped in our all butter puff pastry. LC#12
#429455 1/100 Coney Island Franks
This All American favorite consists of our all beef frankfurter with sauerkraut and mustard, enclosed in our all butter puff pastry dough and secured with a toothpick. LC#140
#332919 1/60 Mini Angus Cheeseburgers
Mini Angus burger on a sesame seed brioche roll with sautéed onion, mustard, pickle, Swiss cheese then topped with our own special dressing. LC#198
#332946 1/60 Philly Cheese Steak in a Hoagie Roll
This incredible hors d'oeuvre is the best of Philly in a mini hoagie roll. Filled with thinly sliced sautéed beef and onions, mixed with cheese, then put in a mini hoagie roll topped with shredded mozzarella. LC#215
#307128 1/60
Mini Reuben Sandwich
You know what this is! New York rye bread, Swiss cheese, sauerkraut, first cut corned beef and Russian dressing. It's the real thing. LC#80003
Seafood #379680 1/100 Shrimp Oreganata Tender baby shrimp touched with pureed garlic and spices folded into our all butter half moon puff pastry. Oh, Mama Mia!! LC#325
Vegetarian
#425738 1/100 Edamame Wonton
Edamame beans mixed with heavy cream, truffle oil, and spices nestled in a wonton wrapper. LC#377
#330872 1/100 Asiago Cheese & Asparagus
Tender asparagus coated with Asiago cheese are tenderly wrapped in fillo dough. Fillo is finished with butter and topped with Asiago Cheese and paprika. LC#196
#429435 1/100 Feta & Sundried Tomato Purses Sundried tomatoes, feta
cheese, salt, pepper and spices combined into cream cheese then rolled into filo purses. LC#225
#315354 1/100 Vegetable Spring Roll
Fresh cabbage, carrots, onions, red peppers, mushrooms, scallions, fresh ginger, sesame seeds, salt, pepper and spices make up this authentic vegetable spring roll. LC#185
#307107 1/50 Vegetarian Antipasto Skewer
Our Chef's marinated vegetables and cheese; red pepper, black olives, dried apricots, mozzarella cheese, sundried tomato, fresh basil and a straw mushroom on a knotted skewer. Just thaw & serve! LC#192
WEST CREEK & ROMA APPETIZER GUIDE Increase customer satisfaction and motivate sales with high-quality West Creek and Roma brand appetizers. West Creek and Roma appetizers are cost effective yet command high margins so
Contact Jennifer Glover with KeyImpact jglover@kisales.com
operators can multiply profits — all while satisfying patrons with great taste and added value. A happy patron equals repeat business and increased loyalty.
Effective appetizer menus feature patronpleasing core items like cheese sticks and onion rings as well as explore items.
Core items: Proven menu favorites, core items are must-have volume drivers that satisfy the majority of consumers. Explore items: From stuffed jalapeños to fried vegetables, explore items engage customers, add variety and increase sales opportunities without replacing existing appetizer sales.
Cheese is popular with all age groups and income levels. • Kid favorite, often menued as a kids meal option • Averages $2.10 in profit per serving
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Onion Rings offer opportunities across all day parts. • Versatile as a side, an appetizer or a topper • Averages $2.80 in profit per serving • Variety of sizes and coatings to meet operator requirements
PREMIUM APPETIZERS Item # Description
Case Pack
Count/Pound
Cooking Method
416070 Roma Breaded Mozzarella Cheese Sticks
6/2 plain poly bags
14 to 16
Fry
416103 Roma Battered Mozzarella Cheese Sticks
6/2 plain poly bags
12 to 14
Fry or Bake
416077 Roma Cream Cheese Breaded Stuffed Jalapeños
4/3 plain poly bags
12 to 16
Fry
416078 Roma Cheddar Cheese Breaded Stuffed Jalapeños
4/3 plain poly bags
12 to 16
Fry
416079 Roma Battered Whole Mushrooms
6/2 plain poly bags
24 to 40
Fry
416049 Roma Breaded Whole Mushrooms
6/2 plain poly bags
24 to 40
Fry
416080 Roma Beer Battered Thick Cut Onin Rings (5/8”)
6/2.5 plain poly bags
13 to 25
Fry or Bake
416112 Roma Garlic Butter Breaded Provolone Cheese Sticks 2/4 plain poly bags
12 to 16
Fry
416104 Roma Battered Broccoli & Cheese Bites
6/2.5 plain poly bags
18 to 23
Fry or Bake
339246 West Creek Battered Corn Nuggets
6/2 lb printed poly bags 30 to 36
Fry or Bake
998670 West Creek 3/4” Gourmet Breaded Onion Rings
12/2 lb printed cartons
Fry
998673 West Creek Beer Battered Thick Cut Onion Rings
6/2.5 lb printed poly bags 13 to 25
Fry or Bake
998665 West Creek Battered Mozzarella Cheese Sticks
6/2 lb printed poly bags 12 to 14
Fry or Bake
998657 West Creek Homestyle Breaded Mushrooms
6/2 lb printed poly bags 24 to 40
Fry
998664 West Creek Breaded Mozzarella Cheese Sticks
6/2 lb printed poly bags 14 to 16
Fry
998661 West Creek Cheddar Cheese Stuffed Jalapeños
4/3 lb printed poly bags 12 to 16
Fry
998660 West Creek Cream Cheese Breaded Stuffed Jalapeños4/3 lb printed poly bags 12 to 16
Fry
998672 West Creek Beer Battered Thin Cut Onion Rings
6/2.5 lb printed poly bags 26 to 36
Fry or Bake
339249 West Creek Battered Onion Straws
9/2 lb printed poly bags n/a
Fry or Bake
339252 Silver Source Beer Battered Thick Cut Onion Rings
6/2.5 lb plain poly bags
13 to 25
Fry or Bake
339254 Silver Source Battered Mozzarella Cheese Sticks
6/2 lb plain poly bags
10 to 13
Fry or Bake
339255 Silver Source Breaded Mozzarella Cheese Sticks
6/2 lb plain poly bags
12 to 15
Fry
11 to 18
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DESCRIPTION LOBSTER MEAT CK DRY LOBSTER TAIL COLD WATER 4-5 OZ LOBSTER TAIL COLD WATER 5-6 OZ LOBSTER TAIL COLD WATER 6-7 OZ
ITEM # 409845 409862 409866 409854
Maine Lobster ter s b o L s d n Bay Wi from d e t s e v r is ha port in o t t h g u o and br e n i a M ine. of a f l u M , G r o e b r h t Ha Prospect
PACK 6 1 1 1
SIZE 2 LB 10 LB 10 LB 10 LB
Maryland Style Crab Soup A delicious rich tomato broth full of succulent crab meat, garden vegetables and just the right amount of spice. #349136
Chicken and Poblano Pepper Soup A creamy blend of diced chicken and spicy peppers are accented with corn and black beans and finished with a hint of lime. #863620
New England Clam Chowder Authentic New England Clam Chowder, thick and rich, made with sweet cream and flavorful clam broth, loaded with chunks of clams, potatoes and spices. #74747
Turkey Chili with Beans A delicious chili loaded with ground turkey and black beans simmered in a rich, chunky tomato sauce. #289449
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Contact Bob Ruggles with Summit Food Marketing for more information 410.259.9472 or bruggles@summitfood.com
For all your Cheesesteak and Chicken Steak needs!
ITEM # 405164 275298 306428 415488 977368 415487 393802 412294 977365 909868 141676
BRAND SLVRSPRS SLVRSPRS SLVRSPRS SLVRSPRS SLVRSPRS SLVRSPRS SLVRSPRS SLVRSPRS SLVRSPRS SLVRSPRS SLVRSPRS
DESCRIPTION BEEF RIBEYE SANDWICH SLCS 3OZ BEEF RIBEYE SANDWICH SLCS BULK BEEF RIBEYE SANDWICH SLCS FZ BEEF RIBEYE SANDWICH SLCS FZ BEEF STK PREM BULK 10% FZ BEEF STK SANDWICH SL 5 OZ FZ BEEF STK SUPREME SANDWICH SLCS BEEF STK SUPREME SANDWICH SLCS CHICKEN STK 4 OZ MAR 25% FZ CHICKEN STK PHILLY 6 OZ MAR FZ CHICKEN STK PHILLY THIN FZ
PACK SIZE 1/10 LB 1/10 LB 32/5 OZ 40/4 OZ 1/10 LB 1/10 LB 32/5 OZ 40/4 OZ 1/10 LB 1/10 LB 20/8 OZ 25
WING DINGS 969270 • Chicken Wing Ding Jumbo • 2/7.5 LB 32490 • Chicken Wing Ding Small • 2/7.5 LB
Turn up the heat with the hottest wings in foodservice! 229552 • Chicken Wing Zing Section FC • 2/7.5 LB 996961 • Chicken Wing Zing Section FC • 3/8.34 LB 862812 • Boneless Chicken Wing Zing • 2/5 LB
WING ZINGS
(spicy version of the wing ding)
Marie Vegas Executive Administrative Assistant Marie Vegas originally started working for Carroll County Foods 24 years ago, and has remained in the same position the whole time! She is the Executive Assistant here at Performance Foodservice - Maryland, but is also a huge support to the Purchasing department, and helps all of the departments within our company! Over the years her duties have varied and evolved with the company’s change and growth. She lives in Westminster with her daughter, Michelle and her cat who ‘has her well trained!’ In her spare time, Marie enjoys watching movies and television, especially NASCAR. Also reading and spending time with her friends, her daughter and their cat, Izzy. Marie says it’s been a wild ride here as she has been with the company from Carroll County Foods days, to what has now recently become Performance Foodservice - Maryland! Her favorite quote is “if you don’t want an honest opinion, don’t ask!”
ASSOCIATE ANNIVERSARIES
WHAT’S HAPPENING AT PERFORMANCE FOODSERVICE - MARYLAND
ASSOCIATE SPOTLIGHT
July Dan Minton - 10 years
August Sue Gorsuch - 30 years Bill Robinson - 5 years Fred Rosenzweig - 5 years Ed Orlando - 5 years
September Brian Smith - 10 years Tammy BeLieu - 5 years Charles Fisher, Jr. - 5 years Jamie Hansen - 5 years 27
NEW ITEM ROLL-OUTS ITEM # BRAND ADVANCE PIERRE 435865 BARBER 435866 BARBER 887927 STEAKEZE 896503 STEAKEZE AEP INDUSTRIES 194636 FRST MRK ARTHUR SCHUMAN 428722 CELLO ARYZTA OTIS SPUNKMEYER 415962 HRTG OVN 415951 HRTG OVN 415950 HRTG OVN 415946 HRTG OVN 415960 HRTG OVN 415949 HRTG OVN 415961 HRTG OVN BASIC AMERICAN 432315 BSC AMER BERKS PACKING 336273 BERKS 334270 BERKS 438134 BERKS BUTTERBALL 423091 BUTTERBL 423563 BUTTERBL CALUMET DIVERSIFIED MEAT 416631 WEST CRK 416639 WEST CRK 416648 WEST CRK 416637 WEST CRK CAMPBELLS FOODSERVICE 424585 RESERVE 424584 RESERVE 431475 RESERVE CANNOLI FACTORY 322798 ROMA CATANIA SPAGNA CORP 422038 ROMA CAVENDISH FARMS 416234 LUIGI 416188 ROMA 416427 ROMA 416195 ROMA 416174 ROMA 416198 ROMA 416224 ROMA 416226 ROMA 416187 ROMA 28
DESCRIPTION
PACK SIZE
CHICKEN TNDRLN BRD CHIPOTLE FZ 107/1.50 OZ CHICKEN TNDRLN BRD FAJITA FZ 107/1.5 OZ BEEF SIRLOIN STK THICK SLCD MA 48/4 OZ CHICKEN BRST SLCD THICK CUT FZ 48/4 OZ CAN LINER 45 GA XHW CLR 40X46”
10/10 CT
CHEESE VAR SLCD 1 OZ GRILL PAC
12/1.5 LB
COOKIE DGH CHOC CHIP COOKIE DGH CHOC CHNK COOKIE DGH DBL CHOC COOKIE DGH OTML-RSN COOKIE DGH PEANUT BUTTER COOKIE DGH SUGAR COOKIE DGH WHI CHNK MACADAMIA
214/1.5 OZ 214/1.5OZ 214/1.5OZ 214/1.5 OZ 214/1.5OZ 214/1.5 OZ 214/1.5OZ
POTATO MASHED STARTER INST TFF
6/26 OZ
BEEF ROAST MED 20% WATER FRANKS 8/1 BEEF PORK 5.25” CN SANDWICH KIT MEAT ITAL SLCD
2/6 LB 2/5 LB 3/2 LB
TURKEY BRST BNLS NETTED RAW FZ TURKEY BRST FIL 4OZ FZ IW
2/12-14AV 36/4 OZ
PORK CHOP C/C TNDR OUT MAR 4OZ PORK CHOP C/C TNDR OUT MAR 6OZ PORK CHOP PORTERHOUSE MAR 8OZ PORK GRND 80/20 FZ
1/10 LB 1/10 LB 1/10 LB 1/10 LB
SOUP BEEF BBQ KOREAN RTU SOUP CHICKEN & RICE THAI RTU SOUP RED PEPPER W/CRAB BISQUE
4/4 LB 4/4 LB 4/4 LB
SHELL CANNOLI CHOC SM
120/.75 OZ
OIL SOY POMACE BLND 75/25
6/1 GA
FRIES 1/2” CC GRD A FRIES 1/4” SHOESTRING XL FRIES 3/8” PUB SKN-ON BTTRD XL FRIES 3/8” REG CUT SKN-ON XL FRIES 3/8” REG CUT XL FRIES 3/8” REG INVISICOAT XL FRIES JERSEY SHORE SKN-ON BTTR FRIES JERSEY SHORE SWEET POTAT FRIES STK CUT XL
6/5 LB 6/4.5LB 6/5 LB 6/5 LB 6/5 LB 6/5 LB 6/4.5LB 6/2.5LB 6/5 LB
NEW ITEM ROLL-OUTS ITEM # BRAND CH GUENTHER & SON 425876 PIONEER 425877 PIONEER 94324 PIONEER CLEAR SPRINGS FOODS 426573 CLEAR SP 336646 CLEAR SP DAVIDS COOKIES 393426 DAVIDS 275012 DAVIDS 308408 DAVIDS DIAMOND CRYSTAL 434671 CAFDLGHT 434681 CAFDLGHT 434691 CAFDLGHT 434698 CAFDLGHT FRENCH’S FOOD CO 369717 FRANK HT 419247 FRANKS 419248 FRANKS FRESHERIZED FOODS 876973 AVOMEX 856056 AVOMEX 231028 WHLLGCML 363863 WHLLGCML 425709 WHLLGCML 425746 WHLYAVCD 416789 WHLYAVCD HICKS SMOKED MEATS 435588 HICKS 435587 HICKS 435586 HICKS HILLSHIRE BRANDS 430092 CHF PIER 437816 CHF PIER 149264 SARA LEE JOHNSONVILLE SAUSAGE 429778 JOHNSVLE 438119 JOHNSVLE 438120 JOHNSVLE 435354 JOHNSVLE 411383 JOHNSVLE KIKKOMAN 425866 KIKKOMAN 425867 KIKKOMAN 916623 KIKKOMAN 111870 KIKKOMAN
DESCRIPTION
PACK SIZE
BAR BLUBRY LEMON OAT FZ BAR CHOC CHIP OAT FZ DUMPLING W/SEASONING TFF
60/2 OZ 60/2 OZ 2/2.5 LB
TROUT RAINBOW FIL 4 OZ B/S FZ TROUT RAINBOW FIL 6 OZ FZ DOM
1/10 LB 1/10 LB
CAKE APPLE CARAMEL CRUMB PRECU CAKE BUTTER CRUMB PRECUT ROLL CINNAMON OLD FASHION FZ
2/9 LB 2/9 LB 24/6 OZ
SYRUP BEV CARAMEL LQD PORTN SYRUP BEV FRNCH VANILLA SYRUP BEV HAZELNUT LQD PORTN SYRUP BEV VANILLA S/F LQD PORT
200/10 ML 200/10 ML 200/10 ML 200/10 ML
SEASONING RED HOT ORGNL PWDR SAUCE ASIAN SWEET GINGER GF SAUCE SRIRACHA CHILI GF
1/15.3 OZ 4/.5 GA 4/.5 GA
AVOCADO CHNK TUB AVOCADO HLVS APTZ GUACAMOLE CLASSIC GUACAMOLE CLASSIC SNACK PACK GUACAMOLE SOUTHWST STYLE AVOCADO PULP & PCS FZ DIP AVOCADO CHNKY
8/2 LB 48/1.5 OZ 12/16 OZ 25/2 OZ 12/1 LB 12/1 LB 4/4 LB
PORK BUTT HCKRY SMKD PRCKD FZ PORK PULLED HCKRY SMKD PRCKD F PORK RIB ST LOUIS SMKD PRCKD F
3/5-6# AV 2/5 LB 6/2# AV
PIE BANANA CREAM NSA 10 IN PIE SLTD CARAMEL PEANUT CHOC PIE SL STHRN PECAN IW
6/28 OZ 4/10 SL 24/4 OZ
SAUSAGE 4/1 ANDOUILLE SMKD LIN SAUSAGE BRATWURST 5/1 SPLIT FC SAUSAGE LINK 4/1 ITAL MILD FC SAUSAGE LINK 7/1 SPLIT FC FZ SAUSAGE POLISH 8/1 SMKD SPLIT
2/5 LB 50/3.2 OZ 2/5 LB 2/5 LB 70/2.29 OZ
SAUCE HOISIN SAUCE ORANGE SAUCE PLUM SAUCE TERIYAKI HONEY PINEAPPLE
4/5 LB 4/5 LB 4/5 LB 6/.5GA 29
NEW ITEM ROLL-OUTS ITEM # BRAND DESCRIPTION KIKKOMAN (cont’d) 374490 KIKKOMAN SAUCE WASABI PLAS BOTTLE 425868 KIKKOMAN VINEGAR RICE KONTOS FOODS 419890 KONTOS APTZ SPANAKOPITA SPINACH & 419911 KONTOS BAKLAVA 2.1 OZ 329421 KONTOS PUFFS HONEY LOUKOUMADE FZ 407835 KONTOS WRAP 9” GF TFF LES CHATEAUX DE FRANCE 330872 LES CHAT APTZ ASPARAGUS W/ASIAGO CHEESE 332919 LES CHAT APTZ CHSBRGR MINI SESAME ROLL 429455 LES CHAT APTZ FRANKS IN PASTRY FZ 339693 LES CHAT APTZ MINI QUICHE VAR FZ 379680 LES CHAT APTZ OREGANATA SHRIMP FZ 332946 LES CHAT APTZ PHILLY CHEESE STK HOAGIE 429435 LES CHAT APTZ PURSE FETA & SUN DRIED 307128 LES CHAT APTZ REUBEN SANDWICH FZ 315354 LES CHAT APTZ SPRING ROLL VEGGIE FZ 307107 LES CHAT APTZ VEGETARIAN ANTIPASTO FZ 425738 LES CHAT APTZ WONTON EDAMAME LYONS MAGNUS 417325 WEST CRK SYRUP CHOC 417352 WEST CRK TOPPING CARAMEL 417326 WEST CRK TOPPING HOT FUDGE 417359 WEST CRK TOPPING PINEAPPLE 417360 WEST CRK TOPPING STRWBRY MCCAIN FOODS 433453 ANCHOR APTZ PLANK FIVE CHEESE BRD 433383 GLDNCRSP APTZ POTATO BITE CHED 433439 GLDNCRSP APTZ POTATO BITE CHED JALAPENO MICHAEL FOODS 437826 WEST CRK POTATO DICED STHRN 5/8” TFF NESTLE PROFESSIONAL 436393 MAGGI BASE BEEF NO MSG TFF 436413 MAGGI BASE BEEF NO MSG TFF 436392 MAGGI BASE CHICKEN NO MSG TFF 436408 MAGGI BASE CHICKEN NO MSG TFF OLE MEXICAN FOODS 339911 LABNDRTA TORTILLA CORN WHI 6” TABLE 5163 LABNDRTA TORTILLA CORN YLW 6” 41162 LABNDRTA TORTILLA FLOUR 10” PRESSED 41169 LABNDRTA TORTILLA FLOUR 12” PRESSED 959308 LABNDRTA TORTILLA FLOUR 7” PRESSED 41160 LABNDRTA TORTILLA FLOUR 8” PRESSED 402837 LABNDRTA TORTILLA WHI CORN 4 CUT
30
PACK SIZE 12/25 OZ 4/1 GA 144/1 OZ 2/36 CT 1/12 LB 72/3 OZ 1/100 CT 60/1.39 OZ 100/.75 OZ 1/100 CT 100/.75 OZ 60/.96 OZ 100/.5 OZ 60/.75 OZ 1/100 CT 50/.75 OZ 100/.25 OZ 12/24 OZ 6/#5 12/24 OZ 6/#5 6/#5 2/4 LB 4/3 LB 4/3 LB 2/10 LB 12/1 LB 1/1 LB 12/1 LB 1/1 LB 6/90 CT 6/160 CT 12/12 EA 12/1 DZ 12/12 CT 12/12 PK 1/32 LB
NEW ITEM ROLL-OUTS ITEM # BRAND DESCRIPTION ORE CAL 429538 HRVSTSEA CALAMARI R&T 5-8 PRIME SEL FZ 321202 HRVSTSEA CALAMARI TUBE 3-5 PRIME SEL IN 321207 HRVSTSEA CALAMARI TUBE 5-8 PRIME SEL IN 255515 HRVSTSEA SHRIMP TIGER 13-15 RPDT/ON NM 914306 HRVSTSEA SHRIMP TIGER 16-20 RPDT/ON FZ 914305 HRVSTSEA SHRIMP TIGER 21-25 RPDT/ON FZ 255516 HRVSTSEA SHRIMP TIGER 8-12 RPDT/ON NM 306417 HRVSTSEA SQUID T&T 5-8 PRIME SEL FZ IN. PIONEER FLOUR MILLS 253689 CONESTOG PANCAKE MIX SWEET CREAM 67338 PIONEER GRAVY MIX AU JUS 330077 PIONEER GRAVY MIX PEPPERED OLD FASHION 94757 PIONEER GRAVY ROAST BEEF MIX ROCHESTER MEAT CO 158863 WEST CRK BEEF PATTY RND 80/20 IQF ROSINA FOOD PRODUCTS 410738 ROMA APTZ RAVIOLI BEEF BRD SQ FZ 410628 ROMA EGGPLANT NAPLES BRD SKIN ON 3/8 410635 ROMA EGGPLANT NAPLES BTTRD PLD 3/8 410649 ROMA EGGPLANT ROLLETTE SKIN ON 3.5O 422361 ROMA MEATBALL BEEF & PORK WEDDING 413351 ROMA SUGAR PACKET PC 2000/.10 OZ SUGAR FOODS 334990 WEST CRK STRIP TORTILLA FC 413339 WEST CRK SUGAR PACKET PC TYSON FOODS 393358 WEST CRK HAM BUFFET BNLS SMKD WA 428740 WEST CRK HAM BUFFET WA 393346 WEST CRK HAM FOOTBALL WA 415215 WEST CRK CHICKEN BRST FIL BRD 4OZ FZ 415204 WEST CRK CHICKEN TNDR BRD MILD FZ 415191 WEST CRK CHICKEN TNDR FRITTER FZ 415201 WEST CRK CHICKEN TNDR FRITTER FZ 415187 WEST CRK CHICKEN WING BRD MILD FC FZ 415189 WEST CRK CHICKEN WING ROTISSERIE FC FZ VENTURA FOODS 430488 SMKHS220 SAUCE BBQ APPLEWOOD SMKD 430489 SMKHS220 SAUCE BBQ HONEY BOURBON 430486 SMKHS220 SAUCE BBQ SWEET & SMOKEY 428952 SMKHS220 SAUCE BBQ SWEET & SPICY JUG WINDSOR FOODS 431735 GLDNTIGR APTZ EGG ROLL VEG FZ 973229 GLDNTIGR APTZ POTSTICKER CHICKEN 982112 GLDNTIGR APTZ POTSTICKER PORK
PACK SIZE 6/2.5 LB 6/2.5 LB 6/2.5 LB 5/2 LB 5/2 LB 5/2 LB 5/2 LB 6/2.5 LB 6/5 LB 12/2.75 OZ 6/24 OZ 6/13 OZ 27/6 OZ 1/8 LB 2/5 LB 2/5 LB 4/6 CT 2/5 LB 10/1 LB 3000/.10 OZ 2/9LBAV 1/9LBAV 2/10LBAV 2/5 LB 2/5 LB 2/5 LB 2/5 LB 3/5 LB 2/5 LB 2/1 GA 2/1 GA 4/1 GA 4/1 GA 200/1 OZ 120/1 OZ 120/1 OZ
31
1333 Avondale Road New Windsor, MD 21776
WEST CREEK CONDENSED SOUPS GOLDEN BROCCOLI AND CHEESE SOUP A creamy blend of American and cheddar cheeses with real cream and broccoli
CHILI CON CARNE Thick and rich, loaded with beans, beef, and vegetables in a flavorful sauce
ITALIAN WEDDING SOUP A combination of pasta, mini meatballs, spinach, and herbs in a seasoned chicken stock
MEXICAN STYLE CHEESY CHICKEN SOUP A creamy Mexican inspired soup of blended cheeses with tender chunks of chicken--spiced with masa, chili powder & jalape単o peppers
MINESTRONE Packed with tomatoes, carrots, kidney beans, potatoes, Italian green beans, spinach, celery, peas, and zucchini, mixed with penne pasta
CREAM OF POTATO SOUP WITH BACON Large dices of potato and bacon pieces in real cream