MEMORIAL DAY RECIPES
CREATED BY EXECUTIVE CHEF TONY SCHMIDT
jalapeno pimento cheese foot-long dog 1 Ea Ridgecrest 2:1 Angus Frank 1 Ea Ace Bakery Ficelle Roll 3 OZ Sandridge Pimento Cheese 2 Chopped Schwartz Jalapeno Pickles 2 OZ Roastworks Peppers and Onions 1. Grill the hotdog until heated through. 2. Place the ficelle in the oven and heat at 350 for 5 minutes. Alternatively, slice along the top and toast on a flattop with butter 3. Place the frank In the bun and top with pimento cheese, jalapeno relish and peppers and onions
the ultimate double stack 2 Ea Braveheart 4:1 Brisket Burger Patties 2 Slices West Creek White American 1 Ea Heritage Ovens Brioche Style Roll 2 Slices Maria Pepper Bacon, Cooked 2 OZ Piancone Roasted Red Pepper and Garlic Dressing ½ OZ Arugula 1 Ea XL Egg 1. Season the patties with salt and pepper and cook on a griddle. 2. After the patty is flipped top each with a slice of cheese 3. Toast the bun with butter on a griddle and reserve 4. Assemble the burger Heel of the bun, Both patties, Fried Egg, Bacon, Dressing, Arugula
burrata grilled cheese 2 Sl Heritage Ovens Wheatberry Bread 6 Ea Divina Roasted Tomatoes 2 Oz Caramelized Onions ½ Oz Arugula 1 Ea Belgioso Burrata Ball 2 OZ Bacio Whole Milk Mozzarella 1 t. Peak Basil, Chiffonade T.T. Salt and Pepper 1. Toast the bread on a griddle in butter 2. Top each slice with 1 OZ Mozzarella and let melt 3. Heat the tomatoes and onions on the gridle and place on one side of the bread. 4. Break up the burrata and spread on the opposite side of the bread 5. Season with burrata with salt, pepper and basil. 6. Combine the two sides and sides.
to all our veterans Thank you!
Happy MEMORIAL DAY See your PERFORMANCE Foodservice Area Manager for more information on out Memorial Day Specials www.performancefoodservice.com/miltons