Summer 2016

OUR KITCHEN Summer 2016 | A publication by PERFORMANCE Foodservice - Hickory

MORE THAN

INGREDIENTS GO FURTHER THAN THE PIZZA PG 7

OUR KITCHEN Our Kitchen (ou-er kitch¡en) noun A gathering place for friends and family; a place where memories are homemade and seasoned with love.

Welcome to the Summer edition of Our Kitchen magazine.

It sure has been HOT this summer! With the warm weather, comes so many different types of food. The fresh produce is in abundance and can easily be added to any dish on your menu. The bright colors pair nicely with steaks, pasta and so much more!

Here at Performance Foodservice - Hickory, we are continually looking for new trends and ideas to use in your operation. Along with that, we are constantly looking for the best quality in all of the food we have in our warehouse. We're not about cutting corners - we want to be the place where you go when you are looking for quality.

Our Peak Fresh Produce brand is a true example of quality. We have specs that are above the USDA and we keep to them. We have people checking - that's right PEOPLE, not machines - making sure that what you get on your truck delivery is the best out there.

Inside, you'll find more about our Peak brand along with so many other ideas to use in your operation.

We hope you enjoy reading Our Kitchen and we look forward to sharing it with you!

Performance Foodservice - Hickory

FOOD 7

ROMA: MORE THAN ITALIAN

21

A FRESH TAKE ON PRODUCE

31

THE BEST BURGER FOR YOU

35

SAFETY IS NUMBER ONE

37

SMOOTHIES ON THE UPSWING

Our Roma brands can be used for Mexican dishes, American dishes and so much more!

Find out what makes our produce the best in the market!

50 billion burgers are being consumed by Americans in a single year. Are they on your menu?

Safety is our number one concern. Check out how we celebrate safety!

Read about all the different things to add to your smoothies.

OUR FAMILY 5

VETERAN SPOTLIGHT

Greg Dornan served 9 years in the Navy in many of the Naval Hospitals.

SPOTLIGHT 11 EMPLOYEE Tony Rhodes has been with the company for 20 years and still enjoys his time with the drivers.

SPOTLIGHT 17 CUSTOMER Venero's Pizzeria has been serving the freshest quality Italian food since the 1920's.

ROAD-EO 29 TRUCK This year we had a record number of participants in our truck road-eo!

what’s inside...

FEATURE STORIES

VETERAN SPOTLIGHT

5 Our Kitchen | Summer 2016

Continuing to serve our country

Greg Dornan has been with Performance Foodservice – Hickory, formerly known as IFH, for 18 ½ years, but before all of that he dedicated nine years of his life to serving our country.

Greg served in the Navy from November 1983 to June of 1992. He began his journey at just 19 years old at boot camp in Great Lakes, Illinois. His reason for joining was simple: he had a calling to help others. “[I joined because] I just wanted to help people,” said Greg.

After boot camp, he was transferred to Jacksonville, Florida where he served in the Naval Hospital.

They then sent Greg to the Naval Hospital in San Diego to study to be an Otolaryngology Technician (Ear, Nose, Throat).

Otolaryngology Technologists are allied health professionals who function under the supervision of physicians. These paraprofessionals

"I just wanted to help people.” are specifically focused on diagnostic and interventional treatments of patients with Ear, Nose, and Throat and/or hearing related conditions.

Once Greg received his training, he was sent to the Naval Medical Center in Portsmouth, Virginia where he served for 5 years. While he was in Portsmouth, he trained to be an Independent Duty Hospital Corpsman (IDC). Training was 12 months of a mix of classroom and clinical training. IDC’s play an integral role in Navy Medicine’s ability to keep the Navy and Marine Corps

family ready, healthy and at work – whether delivering lifesaving care on the battlefield or performing minor procedures.

Once training was complete, he was sent to Camp Lejeune in Jacksonville, North Carolina in May of 1990. December of 1990, he was deployed overseas to Saudi Arabia and Kuwait to help with the Dessert Storm. His main mission was to help treat Marines, Sailors as well as Enemy Prisoner of War (EPW).

Over Greg’s journey of serving in the military, he learned many things, but one sticks out over the rest.

“I learned discipline,” said Greg.

“I use during the job every day.”

Greg currently is a night YUM driver who has been with Performance Foodservice – Hickory for 18 ½ years now. His discipline and responsibility show through his years of working.

Thank you, Greg, for your service to our country.

a m o R 7 Our Kitchen | Summer 2016

ROMA

GOES BEYOND PASTA AND PIZZA

Our Roma line is perfect for any Italian restaurant that strives to be authentic and carry some of the highest quality imported and domestic Italian products there are. But who else can use this line?

Almost anyone. With a variety of spices, oils, flours, tomatoes, cheese, and much more, the Roma branded products can be implemented into almost any style concept. Our tomatoes make great pizza and marinara sauce, but they also make an amazing and colorful tomato bisque. Add a little ROMA rosemary, Gorgonzola crumbles, cream, and onion and you’ve got a really delicious and complex soup.

They work great for chilis, vegetable soup and a wide variety of Spanish, Cajun, and Mexican dishes. Here are some recipes that highlight some of the many uses of all of these great products.

Tomato Gorgonzola Bisque 4 oz.

16 oz.

32 oz.

16 oz.

Garlic, Chopped Peak Yellow Onions Heavy Whipping Cream Roma Gorgonzola Crumble

1 oz. Rosemary Leaves 3 #10 Piancone Whole Pealed

Italian Tomatoes 8 fl. oz. Roma Pure Olive Oil

In a large sauce pot, sautĂŠ the garlic, onions, and rosemary in the olive oil until translucent.

Using a stick blender, puree the tomatoes and pour in the pot.

Season with salt and pepper.

Simmer for 20 minutes and add the cream and Gorgonzola reserving some cheese for garnish.

Serve with some croutons or a crostini.

Shrimp and Grits 2 oz.

5 oz.

4 oz.

1 oz.

Unsalted Butter White Shrimp U-12 Roma Tomatoes Dried Wild Mushrooms

1 oz. Green Onions 2 fl oz. Pure Olive Oil 3 oz. Roma Italian Style Sausage .5 oz. Chopped Garlic

Make the polenta to the recipe.

In a medium hot pan sautĂŠ the seasoned shrimp in the oil.

After 3 minutes, add the garlic, mushrooms, tomato, sausage, and green onion and finish with the butter.

Reserve shrimp and pour the rest on top of the polenta and then top with the shrimp and more green onion.

9 Our Kitchen | Spring 2016

Enchilada Sauce 2 tbsp. Ground Cumin 2 tsp. Garlic Powder 1 tsp. Onion Powder 2 tbsp. Mild Chili Powder 1 #10 Roma Tomato Sauce Combine all ingredients and simmer for 20 minutes.

Tradition

Creole Sauce .25 ct. Celery .5 oz. Crushed Red Pepper 1 #10 Piancone Peeled Ground Tomatoes 8 oz. Yellow Onions

.15 oz. Basil Leaves 4 oz. Granulated Sugar 4 oz. Chopped Garlic 4 oz. Green Peppers 1 Bay Leaf

In a sauce pot saute the garlic, green pepper, onion, crushed red pepper and celery in the oil.

Add tomatoes, sugar, bay leaf, basil, and simmer for 20 minutes.

Season with salt and pepper.

In 1951, at the age of 20, Louis G. Piancone departed his home in Corato, Italy, near Bari, for the United States. After several years working in a delicatessen and delivering cheese, Piancone decided to pursue the true American dream and opened an Italian delicatessen in Bradley Beach, New Jersey on March 31, 1955.

Upon realizing the need for wholesale distribution to restaurants in the area, Piancone took his stores in a different direction. In 1964, he sold the retail side of his business and focused his efforts on supplying food to restaurants under a new name - Roma Food. Over the years, Piancone and Roma Food focused on quality, authentic Italian products delivered with impeccable service. Today the same great authentic Roma Family of brands and dedication to customer service can be found in Roma and Performance Foodservice locations across the United States.

EMPLOYEE SPOTLIGHT

20 YEARS TONY RHODES, TRANSPORTATION SUPERVISOR

Truck drivers are the back bone of this company. They ensure that every single customer receives their order in a safe and timely manner. Without them, our company just wouldn’t be able to run.

Lead over these important workers is Transportation Supervisor, Tony Rhodes.

Tony was a truck driver, driving across the country for 25 years before joining our team on March 17th, 1996. He began working as a driver, delivering customers’ orders, but worked his way up into driver check-in, accounts receivable and in 2000, he started as Transportation Supervisor.

It’s not every day you see someone staying in one position for 16 years, but Tony wouldn’t have it any other way.

“I enjoy dealing with the drivers,” Tony said. “I know what they have to deal with and where they’re coming from.”

As Transportation Supervisor, Tony’s job is to work one-on-one with the drivers, helping them 11 Our Kitchen | Summer 2016

"I enjoy dealing with the drivers,” Tony said.

"I know what they have to deal with and where they're coming from." remain safe and understand the qualifications they must upkeep in order to remain drivers at Performance Foodservice. He often goes out in the field to meet with the drivers to check for safety and observe their work.

Over the years, Tony has adopted the role of Truck Road-eo Coordinator. He begins the task of planning the event months before the actual day comes. He contacts vendors, caterers, gathers volunteers and works with IFDA (International Foodservice Distributors Association) on what needs

to be tested of the drivers.

This year, the event brought 35 participants, a record number of drivers for the company. The drivers are tested on a number of things: Pre-trip inspection, alley dock, right turn and stop, serpentine, stop line measurement and offset alley. Most years, the winner gets to go to Orlando, where the National IFDA Truck Driving Championship takes place.

“I love watching the guys’ expressions and the competitive nature the drivers have with each other,” said Tony.

Outside of his busy life at Performance Foodservice – Hickory, Tony enjoys traveling in his motorhome across country.

“Being a truck driver, I used to travel a lot, but never got to stay more than a few days,” said Tony.

“Now I want to travel and stay for a little while.”

Tony also enjoys riding his Harley's as well as spending time with his family, which includes 10 grandchildren.

OUR

LOCATIONS

Performance Foodservice Hickory

Our

P

T E O IN R

story

13 Our Kitchen | Summer 2016

B

Brands play such an important role in foodservice. Let’s face it, even as general consumers we all are brand oriented when we shop for most everything because we associate quality with a name.

We don’t want to take a chance spending our hard earned money on a product we know nothing about. In foodservice this is paramount. The products used in a recipe can have a tremendous effect on the success for which we are striving. That is why our company has, and continues to put so much effort into producing the very best products in the exclusive family of Performance Foodservice Brands.

Allegiance Pork Our Newest member of the family, Allegiance Pork is an All Natural Premium pork. Heritage breed Duroc/ Yorkshire Landrace produces a consistent, tender and juicy goodness without the need for wasted external fat.

Allegiance brand pork is the top 20% of the harvest based on marbling and color. A Superior 1/8 inch maximum trim makes the products completely ready to use.

Braveheart Black Angus Beef Our Black Angus Beef program is designed with genetics at its core, which delivers consistent quality. Braveheart has outstanding flavor, tenderness, consistency, and a real story behind the product.

These products have the tightest specs in the industry, insuring the highest quality available. Braveheart only uses U.S. domestic cattle. The only DNA traceable products with no hormones, or antibiotics. Braveheart Beef delivers what customers are looking for in high quality beef.

Performance Custom Meats Our Performance Custom Meats offer next day portion control steaks and chops to your kitchens. Portion control eliminates the guessing game of true protein cost, proper yield

and consistency which is paramount for steaks and chops. Products are properly aged, portioned and vacuum packed.

As you are thinking of fall and cold weather menus our Performance Custom Meats can provide some great menu ideas like Bone In Short Rib

Osso Buco, or traditional block or crosscut short ribs. How about a Kansas City Style Bone In NY Strip or a nice big Cowboy Ribeye? If you have never used a portion control steak before, give us a try. You’ll be pleasantly surprised how it can really benefit your operation.

Catelli We would be remiss not to mention our great Italian side of the Performance Family of Branded Proteins. We have partnered with Catelli to bring the best quality of products to stand next to our brands. When it comes to Lamb and Veal, they offer the best quality items in foodservice.

With over 60 years of experience these brands are quite a following.

15 Our Kitchen | Spring 2016

Ask your Sales Representative about how you can build your sales on our fantastic Branded Proteins.

can help you build your dream.

HICKORY FOOD SHOW October 4, 2016, 9 am–4 pm

• Taste our unique branded products

• Meet our sales reps who also work as consultants

• Get menu inspiration and recipe ideas

• Learn about our services that make tracking your truck, viewing and paying bills easy

• Take advantage of show-only specials

• Sign up for marketing and technology tools

• Learn about custom cheese blends, custom-cut meats and even customized pizza boxes • Talk with chefs and suppliers for menu inspiration • Learn how Performance Foodservice can help you feed your dreams

Register for our Food Show with your Sales Representative.

17 Our Kitchen | Summer 2016

A SLICE OF

HEAVEN It doesn’t take long to realize Venero’s Pizza in Clayton, North Carolina is all about family.

Walking into the doors, walls are filled with family photos that date back to grandparents and great grandparents from Italy and the dining room is full of tables, big enough to accompany the whole family. The theme continues into the staff where all 5 of the Venero family members work side-by-side to run the Italian restaurant.

Venero’s has been delivering the taste of New York Style Pizza and Italian Cuisine to the Clayton, North Carolina area since 1995. Jimmy Venero got his start in 1970, playing pinball, of all things, in a local pizzeria in Farmingdale, New York where pizza was sold $0.25 a slice. He was offered a job after the owner saw him folding boxes in between his pinball games. Jimmy went on to own that same pizzeria. Since then, he and his family have been working hard to provide people with quality fresh food and a memorable meal.

“I love working with people,” said Jimmy.

“That’s my thing.”

Jimmy and his wife, Liz, not only ran a successful pizzeria while living in Farmingdale, they also had a mobile pizza concession trailer at Roosevelt Raceway Flea Market as well as numerous events and most Long Island and New York Italian Feasts.

The Venero family moved down to Clayton in 1995 when Liz, Jimmy’s wife, was offered a job.

Trying to get away from the hustle and bustle of New York, they and their two children at the time, Lisa Marie and Anthony, quickly made the move.

Once moved, Jimmy decided to continue his pizzeria and started working out of his pizza trailer, delivering pizza to the local community. Growing from there, Jimmy found a place in a gas station where

"Our family is proud to be serving the freshest, quality Italian food since the 1920's." he sold pizza by the slice and later sold whole pizza pies. It became so busy, that he opened his own pizzeria right after his third child, Gianna, was born.

Today, Venero’s is much more

than your Italian pizzeria. They offer a banquet hall that can seat up to 110 people, a sports bar, activities for kids such as balloons and pizza making parties, catering, as well as continuing to run their food truck out to the NC State Fairgrounds Flea Market every weekend. They even opened up a deli on 70 & Main that provides the Triangle and Clayton with fresh NY style bagels, breakfast, deli sandwiches and pizza by the slice.

Venero’s is all about making people feel at home. They have many regulars that are a testament to their food and their service. They even have people from their New York location!

“Our family is proud to be serving the freshest, quality Italian food since the 1920’s,” Jimmy said.

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.

fresh A

TAKE ON PRODUCE

21 Our Kitchen | Summer 2016

Our brand, Peak Fresh Produce, only selects the most consistent, top quality fruits and vegetables.

We set the highest standards for growers and packers to ensure Peak produce performs every time and is far above foodservice industry standards.

Peak produce is picked at its "peak time" for perfection in terms of taste and color. It arrives fully cleaned and fully washed to make our customers' lives easier. Depend on Peak Fresh Produce for that fresh-from-the-farm flavor that makes your dishes stand above the rest.

Our standards we have with our packers are nonnegotiable and adopted from the highest standards of the United States Department of Agriculture, Good Agricultural Practices, Leafy Green Marketing Agreement, Tomato Growers Marketing Agreement and MushroomGrowersMarketing Agreement. Peak suppliers may never ignore, lesson or compromise on our safety and quality standards.

How we ensure safety and quality of Peak Fresh Produce: Supplier Approval Audit - PFG Annual Food Safety Audits - 2nd Party Annual Internal Audits - PFG Codefied Product Reviews - Corporate and Field Assessments Temperature Control and Monitoring - Each Shipment; PFG Program Internal Product Reviews - Corporate and Field Assessments Traceability Systems - PTI Compliant Product Recall Systems - Validated Annually

fresh MORE ABOUT

PRODUCE

High product Specifications

Freshness & Quality

Peak product specs exceed USDA #1 lettuce weights.

22 lbs (green leaf)

32 lbs (romaine)

42 lbs (iceberg)

Frequent deliveries all year-round.

No dirt, dust or mud allowed.

Trucks are carefully monitored while in transit.

Dry jumbo onions are 70% greater than 3 1/2" diameter with no mold or decay allowed.

Quick turn-around from our warehouse to your back door!

A range of washed tomato sizes, color and consistency, many of which exceed #1 grade.

Potatoes are uniform in size with consistent weights.

Best Growers & Shippers Our growers ensure food safe conditions alongside the best yields and quality.

We require state-of-the-art packing facilities and the ability to supply in tight market conditions.

These growers develop and implement the best varieties, packs, processes and growing locations providing year round supply across all branded products.

25 Our Kitchen | Summer 2016

Time of harvest to shipping is no more than 1 day and products ship directly from the grower to the warehouse.

Save money on deliveries Skip the added costs of produce-only supplier and receive quality produce alongside paper goods, chemicals, frozen foods, canned goods, perishables and more.

We guarantee it!

Small Select

Yellow Jumbo Yellow Diced Red Jumbo Super Colossal Bag

Romaine Iceberg Shredded Spring Mix Much more!

White Premium Portabello White Sliced Foodservice White

COLD BOX/WALK-IN COOLER

POTATOES BANANAS TOMATOES ONIONS

42 - 40oF

39 - 37oF

BELL PEPPERS CUCUMBERS SQUASH

CABBAGE RADISHES

SPINACH CAULIFLOWER GREEN ONIONS ASPARAGUS

39 - 37oF LETTUCE BROCCOLI GREEN LEAFY PRE-CUT

DOOR

DRY STORAGE:

45 - 43oF

FAN: CELERY CARROTS SPROUTS ORANGES GRAPEFRUIT LIMES LEMONS

AVOCADOS MELONS PINEAPPLES

* * HOLD IN DRY STORAGE FOR RIPENING

KIWI FRUIT APPLES

GRAPES BERRIES MUSHROOMS

The last

27 Our Kitchen | Summer 2016

ies

wi

t e d n u s h p ec dl

on Earth

Check out our fresh seafood program

you won't regret it!

The seafood business is the last wild hunted species on earth. Product is sourced globally, requiring a long standing relationship with sources, suppliers and production facilities. This requires a passion for the industry and a mutual understanding of the specifications necessary to give our customers the highest quality product available.

Blue Point Long Island Oyster

unique flavors, shapes and textures.

Depending on the seasonal availability we have access to over 50 different varieties of oysters. The original “Blue Point� - this famous oyster is wild cultured in the Oyster Bay of Long Island. These oysters are traditionally eaten on the half shell. Their meats are firm with a gentle brine and sweet aftertaste and are available year round.

Dry U10 Scallops #816022

Fresh, dry scallops produced off the East Coast have a clean, sweet flavor. Using chemical free scallops is crucial to achieve a beautiful caramelization once pan seared.

black filet grouper #97558

Wild Mexican shrimp

Our fresh seafood is hand cut to ensure the best quality to our Specialty oysters will give a seafood customers. Fresh black grouper has a menu limitless flavors, textures and Wild caught shrimp of the West large flake with a clean, sweet flavor. varieties. Similar to wine, oysters Coast of Mexico has a clean, sweet In addition to this premium fillet we are a product of their environment. taste. This shrimp is chemical free have fresh seafood from the Gulf, Water temperature, salinity levels and has a firm texture to compliment East Coast, North East and West and different regions yield very any seafood application.

Coast. Whether the production is farm raised or wild caught we have a great selection to compliment any seafood menu application.

#211838

#462673

All you need to know about Oysters Health Benefits Oysters are high in zinc which is great for making you feel good and keeping up your energy.

They are low in calories, low in fat and a good source of protein which makes you feel fuller after eating.

Oysters are high in omega-3 fatty acids, potassium and magnesium which can help reduce your risk of heart attack, stroke and high blood pressure.

what to look for when buying oysters Look for shells that are tightly closed, with no foul odors. They should be deep-cupped and evenly shaped.

how to store oysters after purchase Store oysters in a pan; cover it with a moist towel and then place the pan in the refrigerator.

types of oysters: Pacific Oysters (or Japanese Oyster) Creamy and cucumber flavor

Kumamoto Oysters Very sweet and fruity

European Flat Oysters Sharp intense metallic flavor

Atlantic Oysters Briny and corny

Olympia Oysters

Sweet, metallic, celery-salt flavor

"This year we had the most participants we have ever had."

- Tony Rhodes

On Saturday, June 6th, PERFORMANCE Foodservice Hickory held their annual Truck Road-eo. This competition tests a driver's ability to "uncover" planted equipment defects and safety hazards to determine readiness of the tractor and trailer and their skills maneuvering on a driving obstacle course. To participate, drivers needed to have 1 year of service and have a clean driving record.

29 Our Kitchen | Summer 2016

Truck Road-eo We had 35 participating in the following events: Pre-trip inspection Alley Dock Right turn and stop Serpentine Stop line measurement Offset Alley First place winner was Ty Jennings. He won a 50" Big Screen TV, Die Cast model of PFG truck and a special PFG Logo hat.

Second place went to Todd Crown. He received a 40" Big screen TV, a die cast model PFG truck, a back pack full of extra gifts and a special PFG logo hat.

Third place was Tracy Foley.

He won a 40" Big screen TV, a die cast model PFG truck, a back pack full of extra gifts and a special PFG Logo hat.

Everyone who entered also received a Back Pack full of extra

Every year IFDA holds a national drivers championship Rodeo In Orlando Fla. All food distributors are invited. They have constants from all over the USA. They even have drivers from Hawaii compete. To be eligible you must have at least one year of continuous service as a driver in distribution. This driver must be accident free with no drug or alcohol citation’s. The driver will compete in a written exam on Friday night. On Saturday they will compete in a driving course.

On Sunday all driver and their wives will attend a very prestigious awards ceremony. This year we will have a returning winner Ty Jennings from Wytheville Va. He was also our winner in 2014 .

Every time you attend you stand a better chance of winning because you are more comfortable. If you need more let me know.

gifts.

This year, the Truck Road-eo invited all of the Performance Foodservice - Hickory employees out to watch as well as a day full of fun.

There were games for the kids to play as well as food for everyone who attended.

"I love watching the guys' expressions and the competitive natures the drivers have with each other," Tony said.

The Participants Jack Jennings Andy Thorne Wayne Richardson Steven Waddell Brandon Evans Earl Sinclair Rogger Coggins Todd Crown Randall Niles Charles Richmond Ty Jennings Mathew Peeler

Jason Walker Robert Smith Tony Summerlin Reggie Tracy Gary Bolick Chad Bentley Keith Chapman Brian Beaver Jason Williams Jeff Prevatt Scott Mourey Mark Peeler

Rick Isenhour Dave McCoy David Soots Scott Sanders Terry Craig Nick Moore Tracy Foley Brandon Martin Chris Coble Josh Holiday Lucas Keller

The

BEST

BURGER for your operation

31 Our Kitchen | Summer 2016

The lowly burger.

There used to be a sameness about it. No matter where you went. Same buns. Same toppings. Same slices of yellow cheese. Same taste—too often dry and overcooked.

Sure, there were good ones to be found, but all too often it was just a quick bite on the run, an afterthought on many a menu.

Today, things have changed. A lot. Burgers have become exciting and dynamic. Buns that can absorb the juices without becoming soggy and disintegrating have elevated the texture. Artisanal cheeses add flavor while celebrating local food culture.

Toppings are designed to complement the theme of the restaurant.

With these innovations, the burger, once relegated to diners, fast food, and pubs, has exploded onto the scene. Out of the way, hole in the wall diners are now foodie destinations.

Trendy hotspots in newly gentrified neighborhoods tout their burger on social media. Even the most upscale and pricey establishments are jumping on the burger bandwagon.

The key to getting all components together for a signature burger isn't that hard. It just takes a little bit of thought to create a unique combination that appeals to your clientele and fully represents your eatery.

The Bun A good burger needs a solid foundation and buns are that base to build on. Whether you want to go simple or trend-forward, Heritage Ovens offers a range of options. Buns can telegraph what you’re trying to say. Sesame seed Buns evoke nostalgia. Our Black and White Sesame Seed Buns update an old classic. An egg-washed Glossy

Inside Burgers

75%

of Americans rank the quality of meat as the first or second most important thing to their burger.

42% ranked toppings either first or second.

Americans eat nearly

50 billion burgers a year!

Bun says simplicity without skimping on quality.

For juicier burgers, dense, buttery Brioche Buns are the way to go, soaking up every delicious drop without becoming a soggy mess. Although, just on the trend horizon, you can find Croissant Buns. Layered and flaky, a slightly crispy exterior texture, it reads well on the menu and delivers on the plate.

And Pretzel Buns… OMG.

The Meat Whether you use custom ground or pre-made patties, quality beef with the right fat content is key to a juicy, flavorful burger, so start with Braveheart Black Angus Beef. Diners today, though, aren’t always satisfied with a one size fits all approach to cooking.

Unlike steaks, burgers can be a little more difficult in hitting the right cooking temperature. Dispense with the traditional temperatures, medium rare and the like, and simplify it by offering pink or no pink. Customer expectations will be better managed leading to fewer re-fires.

The Cheese A standout burger simply deserves real cheese. Raise the heat with a Habanero Pepper Jack or go upscale with a wedge of Brie. Sure, cheddar is still a popular choice, but try a sharp, aged one for extra depth.

With the resurgence of cheesemaking on family dairies and farms, there has never been a better time to search out a regional or local producer. Or, take a trip around the world, and choose high-end varieties that are important in other countries. Utilizing unique, one-ofa-kind cheese is perfect for creating your signature burger.

The Condiments House-made condiments are all the rage and an excellent way to make your burger sing. Perhaps a chipotle ketchup, smoky and earthy with a little tang from adobo sauce, is the perfect accompaniment for grilled meat.

Aioli is endlessly customizable.

Traditional garlic aioli is excellent, on the fries as well as the burger.

Add a little Asian flair with a wasabi aioli or a nod to fresh ingredients by adding in some fresh basil. Regardless, the fresh flavors and ease of customization, make aioli another great tool in making your burger memorable.

Now, that’s not to say mayonnaise should be shelved. It’s not that hard to make from scratch and, ironically, there is a certain nostalgia surrounding old favorites Duke’s and Hellman’s—sometimes leading to very heated arguments favoring one or the other. The nostalgia value is strong enough that it doesn’t hurt to mention which is being used on the menu.

The Toppings Lettuce, onion, tomato. It doesn’t get more traditional than that. But is it right in your establishment?

Toppings can help your burger make sense with the rest of your menu. Are you well known for your homemade fried pickles? Add a layer. Do people travel miles for your chili? Add a dollop. Bacon is always good—a peppered bacon, deep, rich Black Forest bacon, or even Inside

Out Candied Bacon are all memorable.

Toppings can also verge to the exotic. Glaze your burger with a little teriyaki and suddenly a slice of pineapple doesn’t sound too weird.

Fresh avocado brings in a wonderful creaminess and adds brightness to the plate. Or you could go way over the top and add a seared piece of foie gras for the ultimate in luxury.

It’s a new world for burgers.

Whether inspired by nostalgia or

customized as a signature dish, a good burger is a great way to get people to come back again and again. Because who could possibly resist a perfectly seared burger slathered with house-made stone ground mustard, topped with crispy fried pickles and presented on a gorgeous pretzel bun? https://www.franchisehelp.com/industry-reports/burger-industry-report/ http://www.huffingtonpost.com/2013/07/28/ burger-facts-trivia_n_3654636.html

Short Rib Pimento Burger 8 oz Braveheart Black Angus Ground Beef 1 ea roll(s), slider, pretzel 3 oz Braveheart Black Angus Boneless Beef Short Ribs 2 oz pimento cheese 1 tsp salt, Kosher 1 tsp ground black pepper 1 tsp garlic, granulated Pre-heat grill on medium high heat. Patty the ground beef into to 4 oz patties. Slice the short rib in thin pieces and press between the two patties. Mix the salt, pepper and garlic. Season the burger with the seasoning blend and place it on the grill. Grill to desired temperature. Place pimento cheese on burger and spread evenly. Cover burger with a lid for 30 seconds to melt cheese. Place burger on pretzel roll and serve.

Firecracker Burger 4 oz. Braveheart Black Angus Ground Beef 2 Piancone Tomato Wrap 4 oz. Ultimelt Cheese 2 oz. Fried Peak Onions 6 Spicy Fried Pickles 4 Ridgecrest Bacon Strips Pre-heat grill on medium high heat. Patty the ground beef. Grill to desired temperature. Meanwhile, fry the onions and pickles 31 Our Kitchen | Spring 2016 and cook the bacon. Place patty wrap with Ultimelt cheese, fried onions, spicy fried pickles and bacon. Grill wrap on both sides. Serve immediately.

Born from a

Love of Food

www.blountďŹ nefoods.com

WE TAKE SAFETY SERIOUSLY

35 Our Kitchen | Summer 2016

CELEBRATING SAFETY Safety is the cornerstone of our business and none of our corporate goals are more important than for each of our associates to return home safely to their families every day. We encourage our associates to provide Safety Leadership by being accountable for their own personal safety and that of all colleagues.

We also believe that rewarding associates for safe behavior is a key for safety success.

Associates know that We as a Company care about their health and safety and would gladly provide additional benefits and rewards for safe behavior as an alternative to paying unnecessary medical bills for preventable accidents. $5000.00 in safety prizes for saving over $100,000.00 in medical claims that was a no brainer!

In May 2016, our warehouse

associates were rewarded for meeting safety goals and for their unified commitment to safety by reducing the accident frequency by 37% during the 2016 fiscal year.

We talk to our associates daily about the new PFG Safety theme"Be Focused. Be Smart. Be Safe."

Performance Foodservice Hickory Management emphasizes to all associates that "Safety is a core value for our Company" and that we rely on all of our associates to step up and be a Safety Leader, regardless of position.

The key to safety success is letting associates know that accidents are not okay and we have a responsibility to stand up and put safety first and be safety leaders. We all have an obligation to ourselves, our family and our coworkers to be safety conscious every day.

OUR SAFETY PRINCIPLES: Model great safety behavior Correct unsafe behaviors and conditions Recognize good safety behaviors Talk about safety every day Uphold safety as a value despite competing needs

Smoothies on the upswing

Tastes like summer 37 Our Kitchen | Summer 2016

Gone are the days of artificial and chemically produced flavors. Fresh, real flavors are what customers are looking for these days.

One way to take advantage of seasonally fresh flavors is through fruit smoothies. Relatively easy to make, smoothies can help you leverage local produce that’s in season and appeal to health conscious customers who want to enjoy a refreshing beverage but are avoiding over sugared sodas.

From berries to melons, the seasonal abundance of fruit (and corresponding affordability) allows seasonally shifting choices that will keep interest as fresh as the fruit. Of course, after you’ve picked out your fruits for puree, either single or a

blend of multiple fruits, what other choices can you make for an exciting beverage?

First, you need a liquid to get the puree to a drinkable state. Apple juice or cider brings both liquid and flavor to the party but not might match with every fruit combination.

A 1% milk will add smoothness to the drink or, for the lactose intolerant or those just avoiding dairy, almond milk will achieve a similar result. For true trendy appeal, try coconut water.

Another trend you can incorporate into your smoothie is a superfood, like avocado. Adding both creaminess as well as good fats, avocados make a great base that can mix with a whole host of other anti-oxidant superfoods to amp up your healthy offerings. Blueberries are good, and a great match with creamy avocado, but do you really think anyone is going to not try an avocado and dark chocolate smoothie? Satisfying both healthy desires and chocolate cravings all at once is a good thing.

Herbs are also great for customizing your drinks or keeping fruits like banana, available year round, from getting stale and tired. Mint will keep that banana from being one-note or you can get a little more exotic with a little lavender and a spoonful of chia seeds to keep the superfood theme going. Basil will add color and flavor, especially when blended with mango or the bright mango color can be made richer and deeper with a pinch or two of turmeric.

Next you’ll want to check the sweetness. It might not be. A simple syrup, made with either cane or Demerara, can work. Some almond milks are pre-sweetened and there’s nothing wrong with a little honey.

Yes, artificial sweeteners can work,

but there are alternatives out there.

Try stevia extracts, a little can sweeten a lot and there is some evidence that it is friendly to diabetics.

You can substitute out veggies for the fruits, although at that point you might want to upgrade from a blender to a real juicer to reduce the amount of residual vegetable matter.

Kale, carrots, even sweet potatoes, are all good candidates. The leafy vegetables, kale or spinach, do cry out for something with a little more substance, lest they become watery.

A banana does the trick just fine.

Sweet potatoes need to be peeled, baked, and cooled, you can bake the night before and let them get down to temperature overnight. They also benefit from a little banana added and the result ends up tasting an awful lot like ice cream but with no added sugar.

A quick hint about bananas, used in so many of these drinks. Cut them up into 1-2 inch pieces and pop in the freezer. It helps concentrate the naturally occurring sugars, makes them super soft (when no longer frozen) and easier to incorporate into the drink. Plus, this helps cool the drink down without diluting the flavors and ingredients with more ice. Then there’s never having to waste product that goes too ripe before you get a chance to use it.

Your smoothie, of course, doesn’t just have to be a drink. Adding yogurt will thicken it up and you can top it with everything from granola to chia or flax seeds to make it a healthy and refreshing dish for breakfast or lunch.

With a little preplanning, it can also be overnight oats. Simply mix a 1/2 cup of rolled oats with a full cup of fruit puree and the liquid of your choice, let sit overnight in the fridge.

No cooking required. You could even drop the fruit and add some

peanut butter for an extra protein burst. Easily and trendily served in Mason or Weck jars for a stunning presentation.

On the other hand, your smoothie could stay a drink. A real drink.

Get some of that puree up to your bar staff and let them go to work on it. Who could really resist a little fig puree served up with tequila and splash of sherry and a squeeze of lime on a hot summer day?

What to add to your

smoothie

Avocado Avocados will add creaminess as well as create a great base for your smoothie.

Chia Seeds Chia seeds will create create a texture look and give you a healthy and refreshing smoothie.

Basil Basil will add color and flavor especially with mango.

banana Bananas helps concentrate natural sugars.

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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

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