OUR KITCHEN Spring 2016 | A publication by PERFORMANCE Foodservice - Hickory
A BERRY GOOD BRUNCH
THROWING BERRIES INTO BRUNCH PG 7
OUR KITCHEN Our Kitchen (ou-er kitch路en) noun A gathering place for friends and family; a place where memories are homemade and seasoned with love.
Welcome to the Spring edition of Our Kitchen magazine.
After a long, dreary winter, nothing says spring like the arrival of fresh and colorful foods such as berries, an assortment of veggies and fruits. One step on our docks and you can see the freshness come to life. Here at Performance Foodservice - Hickory, we pride ourselves in buying the freshest of everything for you, our customers! As the weather gets warmer, don't be afraid to try new things on your menu. It's a great time for it! Try adding a few springtime specials to see if they stick. Your Area Managers are here to help, and with their knowledge of our products, you'll be sure to find something unique and different that will set you apart from your competition. We hope that by reading this magazine, you are inspired to make your own dishes for your customers. As always, we are here for you!
We hope you enjoy reading Our Kitchen and we look forward to sharing it with you!
Performance Foodservice - Hickory
OUR FAMILY 5
VETERAN SPOTLIGHT
Jason Dollar has plans to become a Flight Crew Engineer in the Air Force.
SPOTLIGHT 11 EMPLOYEE JJ Chalk has been in the foodservice industry for 31 years, but his passion is on the field.
SPOTLIGHT 17 CUSTOMER Carolina's Diner has been open for 13 years and already has four locations!
FOOD 7
SPRING INTO BRUNCH
Switch your mind from the comfort food of winter to the lighter, brighter fare of Spring.
13
GRILLIN' TIME
23
THINKING OUTSIDE THE PIZZA BOX
27
THE ROAD AHEAD
31
TWIST IT UP
Grill up some of top-tier center of the plate features to get more customers in the door.
Pizza isn't just for pizzerias anymore - It can be for so much more!
Safety is our number one concern. Check out how we are making our drivers safer on the roads.
A fresh take on traditional flavors.
what’s inside... FEATURE STORIES
VETERAN SPOTLIGHT Jason has plans to one day be a flight crew engineer in the Air Force.
5 Our Kitchen | Spring 2016
Continuing to serve our country
Jason Dollar joined the Performance Foodservice family back in 2002 when it was still known as IFH. Over his 13 years working as a selector in the warehouse, he has done far more than just working his day job. Jason has also served our country as part of the Air Force Reserves and since May of 2015, the Air National Guard. Jason first joined the Air Force Reserves when he was looking for a way to go to school. He was first stationed at Seymour Johnson Air Force Base in North Carolina. While there, his title was crew chief where he was in charge of maintenance, repairs and inspections of aircrafts. Jason has plans to one day be a flight crew engineer in the Air Force. In this position, he will be a member of the flight crew who monitors and operates the complex aircraft systems. In order to accomplish his goals, he must go through two months of training at Lackland Airforce Base in Texas, training in Arkansas and end with survival training in Washington State. While at Performance Foodservice, Jason has seen many changes, including production. “Production has really ramped up [since the change from IFH to Performance Foodservice],” said Jason. While things have changed, one thing remains the same for Justin. “My favorite part of this job is the people,” said Jason. “They are a really fun group.”
into
7 Our Kitchen | Spring 2016
N
ow that the cold dark clouds have lifted and the days get longer, a chef’s mind turns away from the comfort food and root vegetables of winter and on to the lighter, brighter fare of spring and summer. Gone are the heavy, rib sticking, thick sauces and piping hot creamy soups and stews. No more heavy jackets and scarves. Now it’s finally the time to break out the shorts and short sleeved shirts. Sundays are no longer for football and chicken wings, but are now for brunch in the sun with a group of friends. Patios will open back up and host lively conversations over mimosas and cocktails. The new bounty of in-season fruits, vegetables, and berries lend themselves to brighter and cleaner dishes. There will be cookouts, concerts, plenty of holidays, and maybe even a quick beach vacation to look forward to. One of the busiest of those days for almost all hospitality operations is Mother’s Day. A day to go out of your way to be sure your mom, and everyone else’s, feel as special as she truly is. Whether you do an a la carte brunch or a buffet, there is no doubt it will be well attended. What a great time to showcase all the fresh produce available. My favorite contributions of this warm weather are all the fresh, ripe berries. This is the time they are the sweetest and in abundant supply. With that in mind here are a few brunch friendly dishes to consider.
GOAT CHEESE SALAD WITH FRESH STRAWBERRIES 2 fl oz. 1 fl oz. 4 oz. 6 oz. 2 oz. 2 oz.
Piancone Extra Virgin Olive Oil White Champagne Vinegar Strawberries Peak Arcadian Harvest Lettuce Candied Pecans Crumbled Goat Cheese
9 Our Kitchen | Spring 2016
Toss the lettuce with the olive oil, champagne vinegar and season with salt and pepper. Pile onto plate or bowl. Garnish the salad with sliced strawberries, goat cheese and candied pecans.
MEYER LEMON CAKE WITH BERRIES
4 oz. Sweet Encore Meyer Lemon Cake, Individually Wrapped 2 oz. Blackberries 2 oz. Piancone Blood Orange Sorbetto 2 oz. Raspberry Bar Mix Spoon the raspberry drink mix onto the plate and place the warm meyer lemon cake atop. Scoop blood orange sorbet on the cake and garnish with fresh blackberries.
SWEET POTATO PANCAKES WITH FRESH BERRIES 1 oz. 4 oz. 8 oz. 4 oz. 4 oz. 1 oz.
Blueberries Sweet Potato Puree Buttermilk Pancake Mix West Creek Granulated Sugar Raspberry Vinegar Raspberries
Prepare pancake mix to product specifications and add sweet potato puree. Heat the vinegar in a saute pan with half of the sugar just to dissolve and pour over the berries to soften. Cook pancake to order and top with the softened berries.
EMPLOYEE SPOTLIGHT
31 YEARS JJ CHALK, LOGISTICS MANAGER
"I am always trying to find the good in everything I do.”
JJ Chalk has had much experience in the foodservice industry, doing everything from driving to purchasing. As the Logistics Manager in Hickory, North Carolina currently, JJ has been in the foodservice industry for a total of 31 years. Despite his commitment to the foodservice industry, JJ has another passion: Softball. JJ has recently been inducted into the Tri-State National Softball Association (NSA) Hall of Fame. This honor is bestowed upon only a few individuals each year throughout the states of North Carolina, South Carolina and Virginia. Each inductee has to be nominated by fellow coaches, umpires and others that are involved in the sport. Through this award, the NSA’s goal is to recognize those who have given so much to the game of softball, and that is exactly what JJ has done 11 Our Kitchen | Spring 2016
for the past 13 years. JJ started coaching in 2002 when his daughter, Mariah, started pitching. He began coaching with little knowledge of fast pitch softball, but as with his work at Performance Foodservice, he went all out to learn everything he could. As a result, he has now coached over 250 girls, either on his team or through lessons, and has helped more than 30 girls pursue their dreams of playing softball in college. Two of those girls were his own daughters, Mariah and Erynne. Throughout the years, his teams have won numerous tournament championships including a State Championship and several top 10 finishes in the World Series. Despite his success, it’s not the wins that are most important to JJ. “It’s all about the many relation-
ships developed along the way with the players, parents, fellow coaches and umpires and the chance to make a difference in a person’s life,” said JJ. Through coaching, JJ takes his job seriously as a mentor. His goal is to teach life lessons through softball. He is constantly challenging his players to never accept today as your best. The same life lessons he brings to the field, he brings into the office every day. “I’ve learned to play to people’s strengths,” said JJ. “I am always trying to find the good in everything I do.” Through his attitude, JJ has helped grow the company to what it is today. Softball is far from over for JJ. He still coaches as well as gives lessons nearly every day of the week. For him, the game of softball is not a hobby, but a calling and his goal is to “coach until I can’t walk.”
OUR
LOCATIONS
Performance Foodservice Hickory
GRILLIN' TIME As we approach the long days of summer, this is the perfect time to feature summertime, hot-offthe-grill features on your menus. Now is the time to offer center of the plate items that lend themselves to an open flame, slow wood smoking or a combination of both. For premium quality beef options, look to Performance as your custom cut meats supplier, offering everything you need for the grill. Ask about our premium Braveheart Angus Beef in both custom cut and whole muscle options to offer your customers a dining experience that will keep them coming back time after time. Offer your customers summer time cuts. Ribeye, NY strip, skirt, flank, hanger, sirloin and flat iron steaks to name a few, are all great items to feature this time of year. Middle meats combined with high acid marinades not only help to tenderize but also add a light burst of flavor to the palette and give your diners a unique flavor found only with you. Opportunity awaits you with our Allegiance all natural, corn fed, mid western, premium pork. This line allows you to bring amazing flavors and value to your customers with pork products that are not only the best in the market but will not break the bank as well! This could be a great time to add St. Louis pork ribs, pork tenderloin or frenched pork loin chops to your menu. Allegiance ribs are meaty and cook up tender every time. Our Allegiance bone-in pork butts are unparalleled offering features such as 1/8� trim spec, single source farm and packer, corn fed and top 20% of all product produced. Ask your Performance Sales Representative or visit us online for more information on Allegiance pork, Braveheart beef and all of our custom cut offerings. We are dedicated to your success.
13 Our Kitchen | Spring 2016
Grilled it bbq baby back ribs
cop recipes
Asian Beef Skewers
2 Tbsp. Village Garden Village Ranch Dressing 6 Tbsp. hoisin sauce 1/2 Cup(s) soy sauce 4 onion(s), green (chopped) 2 Tbsp. garlic, chopped in water 2 Tbsp. ginger root (minced) 3 lb(s). Custom Cut beef, flank steak In a small bowl, mix together hoisin sauce, soy sauce, ranch dressing, green onions, garlic and ginger. Cut flank steak across grain on a diagonal into 2-inch slices. Place slices in a 1 gallon plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate at least 2 hours, or overnight. Preheat an outdoor grill to high heat. Thread steak on skewers. Grill 3 minutes per side or to desired temperature.
1/3 loaf Heritage Ovens Ciabatta Style Loaf 3 oz(s). mahi mahi, filet(s) 3 Tbsp. Teriyaki marinade 2 Tbsp. West Creek Mayonnaise 1 pinch wasabi powder 1 oz(s). Peak Fresh Produce Onion(s), Red (sliced) 2 oz(s). jalape単o cucumber (seeded, peeled and sliced on bias) 2 oz(s). radish(es) (sprouts) 1/2 Cup(s) greens, field Bake bread, following directions on case. Lightly grill bread and hold. Marinate Mahi Mahi in teriyaki sauce for 30 minutes. Grill and cool. Mix Wasabi powder with mayonnaise to desired taste. Spread Wasabi mayonnaise on bread and assemble with Mahi Mahi, red onions, cucumbers, radish sprouts and field greens. 15 Our Kitchen | Spring 2016
Wasabi Grilled Mahi Mahi
Grilled Vegetable Hummus Pizza 3/4 Cup(s) squash, yellow (sliced) 3/4 Cup(s) zucchini (sliced) 1 Peak Fresh Produce Onion(s), Red 2 Peak Fresh Produce Tomato(es) (sliced into wedges)
1/4 Cup(s) Piancone olive oil, extra virgin (divided) 1 Cup(s) Sabra Classic Hummus Salt and Pepper (to taste) 1 Pita Bread, 7" flat
PREHEAT Grill or grill pan. PEEL and cut red onion in half. Slice with the grain into 1/3 inch wedges or chunks. TOSS onions and squash with 3 tablespoons olive oil in a mixing bowl. Season with salt and pepper to taste. TOSS tomatoes with remaining olive oil in a mixing bowl. Season with salt and pepper to taste. GRILL summer squash about 4 minutes on each side. Grill onions and tomatoes about 5 minutes, rotating once. Set aside to use immediately on pita pizzas. WARM pita on the grill about 3 minutes each side. Remove from heat and spread about 1/3 cup Sabra® Hummus on each pita. Top with prepared vegetables. Cut each pita into 8 pieces. Serve warm.
3 Allegiance racks ribs, baby back (halved) 1/2 c. vinegar, cider 12 oz. beer, amber 2-3 c. West Creek BBQ sauce, sweet (or as needed) 1/4 c. garlic powder 1/4 c. onion powder 2 T. cayenne pepper 2 T. pepper, freshly ground 1/4 c. smoked paprika 1/4 c. West Creek Brown Sugar 1/4 c. salt, Kosher
BBQ Baby Back Ribs
Combine all the spices and sugar together to make the rub. Score back of the ribs with a sharp knife. Liberally coat ribs with rub. If you are smoking the ribs, place them in a smoker and cook approximately 3 hours between 250 and 300 degrees. Evenly place ribs in aluminum pan, pour in cider vinegar and beer, and wrap tightly with foil. Place back in hot smoker or oven for two hours at 250 degrees. Coat with sauce (unless you want “dry ribs”, then don’t) smoke for 1 more hour at 250. If you are not smoking the ribs, after you coat the ribs with the rub, place them in a braising pan with cider and beer. Cover and cook at 300 degrees for 2.5-3 hours. Char on a hot grill and brush on sauce. Cook another ½ hour on cooler part of grill.
17 Our Kitchen | Spring 2016
KEEPING THE
American
diner ALIVE
Walking into a Carolina's Diner on a Monday afternoon, when most restaurants see a slower pace, you'll find a completely different atmosphere. The word home comes to mind as you walk in the front door. As the wait staff bustles around with a smile on their faces, the customers talk loudly amongst themselves with a burst of laughter every few seconds. Immediately upon entering, life slows down a little bit. With a motto of 'the good ole days are still alive', the atmosphere certainly takes you back.
Dennis and Suzanne Kulwicki opened the first Carolina's Diner in High Point back in 2000, about 16 years ago. Dennis had been in the restaurant business since he was only 15, so it was only fitting that he open his own one day. Dennis had worked for Denny's for 15 years doing everything from managing the restaurant to going around and helping open new places. When a deal fell through in High Point, instead of moving to Virginia where they wanted him, he decided to stay back and start his own career. "We didn't want to move again and it was a great opportunity," Suzanne said. Like all great restaurants, opening was no easy task. In fact, one week into opening, a
fire shut the restaurant down for three months. "We were actually sitting in a booth talking with our insurance agent when it happened," Suzanne said. "The agent turned to us and said 'you're covered!'." Once the diner was able to open back up, the Kulwickis' dealt with slow business. But like any good restaurant owners would do, they didn't give up. They put their heads together and came up with a few ideas to market their diner. One such way was their Frequent Diner Program. The Frequent Diner Program is a rewards system that gives the diners points every time they order. Once they accumulate enough points, they are able
to earn free meals. The reward system is unique in the fact that it runs by names and not cards. "Using names not only created an easier system for the customers, but it also helped the employees learn the customers on a first name basis," said Suzanne. Now, with four locations up and running, Carolina's Diner has over 50,000 Frequent Diners in their system. Not only do they reach out to the masses through their reward system, but they take special pride in working with the local colleges. Both High Point University and Guilford Colleges are able to use their student ID cards to pay just as they would on campus. This brings in many of the students.
Having four locations can be difficult at times, but the Kulwickis have thrived. One of their biggest strengths is keeping everything consistent. "That's the biggest thing for me," Dennis said. "We want the same level of food and service at every location." With over 150 employees, they rely heavily on their small core of employees that have been with the diner for 10 years or more to help keep everything in order. The diner started out as a family owned restaurant and still continues to this day. Dennis and Suzanne's three sons, Sam, Alex and Max, grew up working at the Diner. Now that they are grown up, they are still very much part of the restaurant business. Sam runs the High Point location, Alex is the district manager over all four stores, and Max is now an Area Manager for Performance Foodservice - Hickory. Dennis and Suzanne don't have any immediate plans to open another diner, but would jump at another opportunity if it presented itself. For now, they'll remain the place for home-style, southern food all in a comfortable, relaxing establishment to dine in and experience the taste of Carolina hospitality.
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21 Our Kitchen | Spring 2016
Order supplies right to your door! 1. Visit www.EandSPerformance.com. 2. Click the or click
button and either sign in with your User Name and Password, to complete a one-time set up with your Customer Number.
For assistance call 1-855-384-2590
3. Choose a Category from the left side column, search key words, or click on My Account at the top to view your past order history.
4. When shopping, simply adjust the quantity and click
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5. Choose to either continue shopping or view cart/check out. 6. To check out, simply verify that your quantities are correct, apply a coupon code if you have one, then click .
7. Verify your shipping and billing addresses. 8. Select a shipping method. 9. Choose a payment method–cards accepted are VISA, MasterCard, American Express, and Discover. 10. Review the details, then confirm to place your order. Print out a copy of the confirmation for your records. Congratulations, you’re done!
TOP TRENDS IN
Pizza 23 Our Kitchen | Spring 2016
PIZZA. ANY WAY. ANY DAY. Pizza shows up on one third of all restaurant menus, and while a study provided by foodler.com showed that 52% of us order meat toppings on our pizza, restaurants are going way beyond that. And, pizza isn’t just for pizzerias anymore. Today pizza and variations on the theme are showing up anywhere from Italian restaurants to trend-forward eateries. In honor of National Pizza Month, we’re rounding up some of the latest pizza trends.
Breakfast Pizza No, we aren’t talking about leftovers from last night. It seems like putting eggs on everything is everywhere, and pizza is no exception. We recently visited a pizzeria and gelato joint for Sunday brunch and indulged in a pizza contadino—buffalo mozzarella, speck, yellow tomatoes, Pecorino Romano cheese, runny eggs, Calabrian chili peppers and basil on a woodfired crust—along with a classic sgroppino cocktail made with lemon sorbetto, vodka and prosecco, and some house-made brioche donuts. The menu also included flatbreads, carbonara and frittatas (most likely baked in the pizza oven). This is an inventive way for a restaurant that’s normally only open for lunch and dinner to attract customers at a new time for something different using mostly ingredients they are already purchasing. And breakfast pizzas aren’t just showing up at Italian joints—we also recently grabbed brunch at a James Beard-award-winning farm-to-table restaurant that offered a morning flatbread featuring chicken sausage, ham, buttered potatoes, sweet onions, cheese and eggs or a tomato flatbread topped with meatballs, goat’s milk ricotta, melting cheese curds and scallions. Speaking of flatbreads… Pizza Variations Call it flatbread, serve it on naan, throw it on focaccia, make it thin-crust on a pita… pizza that doesn’t look like traditional pizza is taking over, particularly on appetizer menus. Thinner crust options make pizza more share-able and less filling so customers can still order entrees, not to mention they are easier to cut into small, bite-size slices. This is also an easy place to pull in international flavors—make a hummus pizza topped with roasted veggies, use Greek yogurt as a base for an Indian-inspired pie topped with roasted tandoori chicken, take a twist on a traditional pairing by using combining steak and blue cheese. This is a place to let your creativity run wild. Healthy and Health-Conscious Pizza makers continue to compete for the best glutenfree crust, and they are adding “healthy” crusts that feature whole wheat, whole grains or other options to better please nutrition-conscious consumers. We haven’t seen the cauliflower crust that paleo bloggers rave about on a menu yet, but we bet it’s coming soon. Quick Service and Customization In the past fresh pizza meant waiting for it to cook in the oven, and this is still the case at many traditional pizzerias. However, quick service restaurants are adding a new facet to the industry and revitalizing a category that was slow growing over the past few
TOP TEN
Pizza toppingS PEPPERONI MUSHROOMS ONIONS SAUSAGE BACON EXTRA CHEESE BLACK OLIVES GREEN PEPPERS PINEAPPLE SPINACH
Pizza Eggs Florentine 1 Roma 7" Sheeted Pizza Crust 2 slices Ridgecrest Bacon 3 oz. Bacio Shredded Mozzarella Cheese 2 Ridgecrest eggs, large (poached and drained) 3 oz. Hollandaise Sauce (warmed) 5 leaves Peak Spinach, Fresh Baby (rinsed and dried)
Remove pizza crust from freezer. Brush dough with 1oz Hollandaise sauce. Top with spinach, bacon, and mozzarella cheese. Bake pizza, following directions on case. Top baked pizza with poached eggs and remaining Hollandaise sauce.
years. Chipotle-style pizza joints offer consumers a choice of crust, cheese and unlimited choice of more than 30 toppings on pizzas that cook in just 3 minutes. Along with the traditional pepperoni and sausage, options like vegan sausage, fennel seeds and blue cheese make for endless combinations with almost no waiting. Sure, regular pizzerias have been offering build-yourown pies for years, but to capitalize on the more recent trend, you need to mix in more adventurous toppings and healthier crust options. You might even offer a personal pizza built on a Portobello mushroom for consumers who are going low carb. Authentic and Premium Ingredients Those millennial consumers look for quality and authenticity when they choose where to spend their dining dollars, and this definitely applies to pizza. And, just using these products isn’t enough— you have to shout it from the rooftops. Restaurant menus call out items that are imported from Italy, sourced locally or made in house—which sounds more appetizing? Margarita pizza or margarita pizza made with California Piancone Tomato sauce, house-made mozzarella and fresh basil? This is where Roma ingredients come in to play. Many of our ingredients are imported directly from Italy and those that aren’t are carefully sourced from across the United States for quality and flavor. Talk to your sales rep about the items you’re buying—he or she can tell you the stories you should be sharing with interested consumers. Non-Traditional Pies And, on the other end of the spectrum, restaurants are going crazy with toppings. The pies showcased at this year’s International Pizza Expo included Korean beef bulgogi pizza, duck-andsour-cherry pizza, even a cheesebread topped with oven-baked french fries and barbecue sauce. Even at our booth where everything Italian is king, we served up a Buffalo Chicken Pizza and a Gorgonzola, Beef and Bacon Pie, along with more traditional favorites.
Bacio
®
EXCEPTIONAL ITALIAN PIZZA CHEESE WITH A KISS OF BUFFALO MILK
™
EVERYONE REMEMBERS THEIR FIRST KISS. Made with a Kiss of Buffalo MilkTM Rich and Creamy Flavor Outstanding Melt and Reheat Superb Stretch Guaranteed Quality Superior Customer Service Complimentary Membership in the Bacio Gold Club Cash-Back Rewards ever Month Unparalleled Marketing Support
The
Road Ahead HOW WE ARE KEEPING OUR TRUCK DRIVERS AND YOU SAFE
SAFETY IS OUR
PRIORITY 27 Our Kitchen | Spring 2016 27 Our Kitchen | Winter 2016
#1
Monitoring the Road Ahead As a national industry leader, Performance Foodservice stays ahead of the competition by working daily to become the most efficient, safe and productive company possible. That's why we spend a lot of time on performance and safety skills of our drivers. One such way Performance Foodservice works to keep our drivers as well as those around them safe is the utilization of DriveCam. DriveCam helps identify why accidents happen using the patented video event recorder by Lytx to capture and assist in correcting risky driving habits. This program can help identify, prioritize and correct the causes of poor driving - before they lead to a collision. Our drivers are constantly being recorded and the recording is sent off for review when events such as hard braking, swerving, extreme acceleration or collision occur. Once the video is analyzed and risky driving is established, the drivers will sit down with a coach and will talk about how to improve their driving habits. Since having DriveCam in place, near collisions as well as the number of collisions has drastically decreased. Our drivers are hard at work everyday delivering groceries and our number one goal is to make sure everyone is safe on the road.
14
Total Number of Near Collisions
12 10 8 6 4 2 Jan '14
14
Jun '14
Nov '14
Apr '15
Sep '15
Feb '16
Apr '16
Total Number of Collisions
12 10 8 6 4 2 Jan '14
Jun '14
Nov '14
Apr '15
Sep '15
Feb '16
Apr '16
FRESH 29 Our Kitchen | Fall 2015 29 Our Kitchen | Winter 2016
SEAFOOD
Performance Foodservice - Hickory now offers fresh seafood ranging from fresh salmon to tuna. Check out some of our options!
CANADIAN ATLANTIC SALMON Attributes The flavor of Atlantic salmon is milder than that of the wild salmon species. The meat is moderately firm and oily. Profile The flesh color varies, depending on the amount of pigment in the feed, but generally Atlantic salmon’s meat is a rich orange or pinkish-orange color. The fatty meat appears almost marbled when raw. Atlantic salmon retains its color when cooked and has a large moist flake. Cooking Methods Bake, broil, grill, poach or smoke
TUNA Attributes Tuna has a mild, meaty flavor– similar, some say to swordfish. The meat is bright red in its raw state but, when cooked, turns brown to grayish-tan, firm and moist, with large flakes. Profile Look for tuna meat with a glistening, wet look. The ideal is bright translucent red. Fat is desirable, as more fat means more flavor. The flesh has the firmness and appearance of beef steaks. Cooking Methods Bake, broil, grill, saute, smoke, sashimi and sushi
CHILEAN SEA BASS Attributes Chilean sea bass has a rich, melt-in-your-mouth flavor. The moderately oily meat is tender and moist with large, thick flakes. Meat from raw Chilean sea bass is snow white. When cooked, the meat remains white, comparable in appearance to cod. Profile Refreshed fillets should be shiny and resilient. Since Chilean sea bass is generally frozen at sea, it’s a superior product even when sold as “previously frozen” and has a large moist flake. Cooking Methods Broil, grill, poach, saute and smoke
SWORDFISH Attributes Swordfish is moist and flavorful with a slightly sweet taste. It has a moderately high oil content, lending to a firm meaty texture. The flesh color can vary from white and ivory to pink and orange. Profile Swordfish flesh should be firm, and cut surfaces should be free of ragged edges. Discolored, dull skin is a sign of mishandling or dehydration. Generally speaking, long lined fish are considered the best. Cooking Methods Bake, broil, grill or smoke
FRESH TAKE
ON FLAVORS TRADITIONAL
31 Our Kitchen | Spring 2016
Twist IT UP Vanilla. Chocolate. Strawberry. You can find these ice cream flavors in nearly every freezer. Often languishing there in favor of more exciting offerings. Elevating these classic staples, however, isn’t all that difficult and can make for a unique signature dessert, not to mention a new way to use ingredients you are most likely already stocking. Slap a slab of ice cream between a couple of Heritage Ovens Chocolate Chip Cookies and you’ve got the basics for a great ice cream sandwich. But why stop there? Macarons are wildly popular right now. They can be made in nearly any color, from earthy tones to bright pastels, to complement the season, venue or theme. Different sizes can be used to serve several on a slider sampler or one saucersize sandwich that is sure to wow. Simply slather ice cream between the macaron halves and it’s ready to go. Trendy ingredients, like bacon, is another way to get your guests buzzing with excitement. Weave Ridgecrest Bacon together like a mat, convection roast on a rack until crispy, then cut to desired size. Slice out a corresponding shape of ice cream and you’ve got the components for a dish that can be easily and quickly plated during even the most busy rush with the added benefit of it being the type of creation that your guests will tell all their friends about the next day. Of course, cutting the bacon into shapes may produce some left over scraps. Why waste perfectly good bacon when you could plate a gooey Sweet Encore Chocolate Lava Cake or Fudge Brownie, add a scoop of ice cream, then sprinkle with the bacon bits. Some ice cream flavors might seem basic, but with a little ingenuity and creativity, this inexpensive and easily stored ingredient can be elevated to so much more.
CHERRIES JUBILEE 1-1.5 CUP BRANDY 1-1.5 CUP WC SUGAR 2 PT WC CHERRIES (PITTED, FRESH OR FROZEN) 6 SCOOPS WEST CREEK™ ICE CREAM, VANILLA
In a sauce pan, heat the brandy with the sugar until the sugar is dissolved, then add the cherries. Ignite the liquid carefully with a longstemmed match and stir the cherries until the fire burns out. Scoop ice cream into 6 dessert bowls, then cover the ice cream with the cherries and their sauce. Serve immediately. Culinary Tip: Flaming may be dangerous. This dessert does not require flaming to be delicious!
BANANAS FOSTER 1/4 POUND WEST CREEK™ BUTTER, UNSALTED 2 CUPS SUGAR, DARK BROWN 1 CUP RUM, DARK 1/2 CUP BANANA LIQUEUR 1/2 TSP. CINNAMON, GROUND 4 BANANA(S) (PEELED AND QUARTERED) 8 SCOOPS WEST CREEK™ ICE CREAM, VANILLA
In a skillet over low heat, melt the butter and add dark brown sugar to make a paste. The butter should absorb the dark brown sugar. Add the bananas followed by the dark rum and banana liqueur. Increase temperature to high. Take a spoonful of sauce and light it with a candle. Return the lit spoon to the skillet to flame. Sprinkle in cinnamon while flame is burning. Allow flame to go out and serve over ice cream. Additional Notes: Pineapple juice is a great replacement for the dark rum and banana liqueur.
A Cornerstone of Italian
Tradition Committed to tradition and history, Roma products deliver the authentic flavor and quality insisted upon by discerning operators and customers. With 60 years of experience in product consistency, development and distribution, Roma brands continue to offer the best brands for the Italian and Italian-American foodservice industry.
Cheeses
Tomatoes
We offer all your favorites, spanning parmesan, provolone, ricotta, feta and more. In the market for mozzarella? We offer shredded, feather shredded, diced, blocks, whole milk, low moisture, organic thick-sliced, ovalini, bocconcini, and fresh curd, not to mention numerous blends with other premium Italian cheeses. We can even create custom blends for your business.
Fresh, juicy, picked at the peak of freshness, then quickly processed to preserve that sunripened taste, ROMA tomatoes bring all your favorite flavors together in a variety of products. Choose from vine ripened whole tomatoes, diced, crushed, puréed, or sun-dried as well as ketchup, marinara, chili sauce, and pizza sauce–each adds a zip of flavor to your favorite dish.
Imports & Specialties Let us bring the flavors of the world to you. Pastas, olives, vinegars, peppers, artichokes, capers, mushrooms, even espresso–our buyers globally source all the highest quality products so you can please your customers with premium, authentic foods.
Toppings
Flour
You’ve spent years perfecting your pizza recipes. ROMA signature toppings are the icing on... the perfect pie! Char-resistant pepperoni lays flat and comes in a variety of slice styles and flavors. ROMA sausage comes fully cooked or raw and is loaded with authentic flavor. And our salami are perfectly seasoned and aged to perfection in a climate-controlled environment.
Yes, you can load on the sauce and the toppings, but we all know great pizza comes down to the crust. And the perfect crust comes down to the wheat, yeast, and water. ROMA flour comes in a variety of formulations from patent to high gluten and pack sizes up to 50 pounds. We believe mastering flavor starts with the best basics.
Dough & Breadsticks
Let us do the work for you! Our dough balls and breadsticks are an easy way to give your customers the authentic dishes they crave while saving time. ROMA dough balls bring the flavors and textures of fresh New York pizza to your operation. And the breadsticks just need to be thawed and baked for fresh-from-the-oven flavor.
Spring
CLEANING It has been a long and hard winter, don't look now, but Spring is here! With that in mind, it's time to do a little spring cleaning in your restaurant. Here are a few supplies we think would be useful:
Premium Multi-Surface Citrus Degreaser Premium, heavy duty cleaner and degreaser formulated with special agents that greatly enhance cleaning efficacy. Surfaces will be clean and grease free and will be filled with the fresh scent of citrus.
4/1 gal. | #244708
Concentrate Glass & Multi-Surface Cleaner This concentrated, streak-free cleaner is ideal for use on glass and suitable for use on most hard, nonporous surfaces and Plexiglas.
2/1 gal. | #259393
Heavy Duty All Purpose & Floor Cleaner Leaves floors sparkling clean with no filmy residue. Mild, neutral pH formula makes it perfect for use on sealed hardwood, marble and waxed floors.
2/1 gal. | #244421
Heatalizer Heat Activated Grill Cleaner Heat activated formula quickly softens food soils and carbon deposits, reducing the need for tough scraping and scrubbing. Saves time by eliminating the need to cool grill down prior to cleaning. Effective and safe for use on most fill surfaces including Teflon and aluminum.
6/1 qt. | #243670
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A WALk thROuGh A kitChen
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Cleanliness is the unspoken expectation of the foodservice and housekeeping industries. It defines your standards in the critical areas of health and sanitation.
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First Mark offers a full line of products that provide superior results, outstanding value, and solutions to your cleaning needs. This reference guide highlights the major areas in your kitchen that require sanitation… and the First Mark products that effectively accomplish the critically important task. 1 Windows and Mirrors First Mark Glass & Multi-Surface Cleaners 2 Grill and Oven First Mark Grill & Oven Degreasers
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Commodes and urinals First Mark Restroom Cleaners
11 Dishmachine Operation First Mark Delimers & Polishes
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Refrigerators and Freezers First Mark Degreasers
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3-Compartment Sink Manual Dishwashing First Mark Manual Detergents & Sanitizers
12 Food Slicer, Meat Saw, Mixer, Can Opener First Mark All Purpose Cleaners, Manual Detergents & Sanitizers
3 Walls, hoods and hard Surfaces First Mark Degreasers 4 Deep Fat Fryer First Mark Boil Out Fryer Cleaner (243668)
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5 hand Sink First Mark Restroom Cleaner with Bleach (243671)
10 Food Preparation Surfaces First Mark Manual Detergents & Sanitizers
Flatware Presoaking First Mark Presoaks & Destainers
13 Floor Cleaning First Mark Floor Care 14 Drains First Mark Enzymatic Drain Maintainer (243656, 243611) 15 Dining tables First Mark Manual Detergents & Sanitizers
Performance Foodservice, Richmond, VA 23238 • www.pfgc.com • ©2009 Performance Food Group
All-Natural Wild Caught alaska
finfish
The Bering Sea of Alaska has the most remote fishing grounds in the United States. Battling subzero temperatures, 50 mph winds and huge icebergs, Alaskan fishermen brave the elements to harvest the most wild and pristine seafood in the world. Bay Winds' commitment to sourcing the highest quality products from the best possible fisheries aligns perfectly with the Wild Alaskan Seafood. From sockeye salmon harvested from Bristol Bay to cod and
halibut fished from the deep cold waters of the Bering Sea. Bay Winds Alaskan fish are caught and processed in the USA and are all natural, completely free of any chemicals or additives. All of our Alaskan fish are fished keeping sustainability both of the species and environment in mind. No wild Alaskan fish has ever been on an endangered watch list and the catch methods used are chosen to leave the lowest possible ecological foot print.
Hook-n-Line Gear - Individual baited hooks Time & Temperature Controlled Processing systems on board Frozen at sea- graded at sea complete traceability certified sustainable All natural - wild caught product of usa
You can be confident in the quality, responsibility and flavor of the entire Bay Winds Alaskan finfish program!
What Today’s Consumers want More of..., Is Less! Less artificial fillers, Gluten Free, and made with only the best cuts of 100% fresh pork for a flavorful, butcher-shop taste that is uniquely..., Swaggerty’s Farm®.
Quite Possibly, the Best Tasting Sausage in America!
Swaggerty’s Farm Foodservice: 1-866-792-4728 / Sales@swaggertysfarm.com
100% American
Wild Caught SHRIMP. C.F. Gollott & Son Seafood is a four-generation company proudly committed to a product of premium quality. Wild caught shrimp packed under our name will always be fresh and will always be 100 percent domestic. Our shrimp is harvested only from the nutrient-rich waters of the Gulf of Mexico, which provides a unique flavor profile second to none. For more than 80 years, we have operated as a family-owned business built on a strong reputation of consistency, excellence and integrity — a tradition of seafood heritage that will continue to be passed down decade after decade, generation after generation.
IQF
MERMAID’S SUPREME SHRIMP • Peeled and undeveined • Peeled and deveined
Let us custom pack for you. Retail and institutional packing available. 1lb, 2lb, 3lb, 5lb, or bulk pack
GOLLOTT’S BRAND SHRIMP • Shell on • Peeled and deveined, tail on
gollottseafood.com
address 9357 CENTRAL AVENUE, D’IBERVILE, MS 39540, P.O. BOX 1191, BILOXI, MS 39530 email CFGOLLOTT@GMAIL.COM phone INFO: 228.392.2747 SALES: 228.392.3340 PLANT: 228.392.2770 FAX: 228.392.8848
FOR SAMPLES, SEE MARK PARROTT, PRESIDENT, P. MARK PARROTT & ASSOCIATES, LLC phone 912 659 1300 fax 866 244 8830 email MARK@PARROTTASSOCIATES.COM