Taste sept2013 online

Fall 2013

CUSTOMER SPOTLIGHT

Moveable Feast, Maryland Jockey Club and Merone’s Catering

RECIPES

Philly Shrimp Flatbread and Buffalo Shrimp with Blue Cheese & Celery Salad

A LETTER FROM THE VICE PRESIDENT OF SALES

Dear Valued Customers and Associates, As summer vacations wind down, schools starts up, football is upon us, and Fall is right around the corner, we want to thank you for our continuing growth in our selected markets. Our customers featured in this edition of Taste are a great representation of the breadth of our customer base, and product mix required to service a variety of Segments of the foodservice industry. Catering, Sporting Venues, and Italian restaurants are but a few of the segments of business we service at Performance Foodservice Roma Carroll County. As noted in the last issue of Taste, our focus is on the segment approach to business, and becoming best in class of selected markets.

We will continue to train our sales force on the nuances of specific segments and continue to source the finest products for those segments.

Our featured articles on Seafood and Produce are two areas of continued concentration for our purchasing and sales professionals. While the seafood market has been fairly volatile, we are constantly giving our Area Managers product, and cost cutting ideas to better service our customers with desired food cost ideas. Our surge in produce business has put us in favorable sourcing brackets to better service you with quality and pricing. Ask your Area Manager for our weekly specials on produce and seafood, as well as other key categories.

Thank you for your continued support and we look forward to seeing everyone at our Fall Food Show on October 1st, at Martin’s West.

Come Dine with Us‌ Regards

Mark A Natale Vice President Sales

Have you liked us on Facebook?

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6 Fall Food Show Information

Contents West Coast Produce & Fresh Tomatoes............4 Come Dine With Us Fall Show...........................6 Customer Spotlight - Maryland Jockey Club ......9 Customer Spotlight - Moveable Feast.............10 Customer Spotlight - Merone’s Catering..........12 Shaun’s Picks.................................................15 Recipes...................................................16 West Creek Holiday Stuffing Coupon..............19 What’s Happening at PFG..............................25 New Item Rollouts........................................26

West Coast Produce & Fresh Tomatoes

Guide to Advertisers Roma & Heritage Ovens Desserts....................8 McCormick.....................................................11 Roland...........................................................13 Clemens Food Group.....................................14 John B. Sanfilippo & Son, Inc..........................17 Handy Seafood..............................................18 Sabra Hummus..............................................21 Winter Gardens Salads...................................22 Azar/West Creek Candies...............................23 McCain..........................................................24

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Performance Foodservice 1333 Avondale Road New Windsor, MD 21776 1.800.755.5300 www.performancefoodservice.com/carrollcounty Edited by Nicole Myers

West Coast Produce Salinas Valley, West Coast Produce Tips Weldon Clinton Category Manager - Produce, Seafood and Dairy

Just inland from Monterey, you’ll come upon an agricultural jewel known as the Salinas Valley. The Salinas Valley is one of the major valleys and most productive agricultural regions in California. Location is south of San Francisco on the Monterey Kings and San Benito Counties in Northern California.

The nearby Pacific Ocean keeps the Salinas Valley nice and cool. It’s Mediterranean like climate with average temperature at 68 degrees is perfect for growing lettuce.

Average annual precipitation for the area is 14.2 inches.

A majority of salad greens (romaine, lettuce) we purchase come from this area as well as grapes, strawberries, spinach and melons.

Promoters call the Salinas Valley the Salad Bowl of the World. The climate and long growing season is ideal for growing produce.

We at Performance Foodservice Roma Carroll County take real pride in the quality of produce we ship daily to all of our customer base, with a Quality Control Associate on staff checking all inbound and outbound before it gets to you - the customers.

WEST COAST PRODUCE TIPS Lettuce - 907437 - Ideal storage temperature 34 to 36 degrees.

Iceberg lettuce should be springy or firm with compact heads.

The best tasting lettuce will not be rock solid. You may get more lettuce for your money, but it may not be the best flavor.

Did you know - iceberg lettuce got it’s name because

growers used to pack it in crushed ice to ship?

Romaine Liner - 907429 - Ideal storage temperature 34 to 36 degrees. Avoid using the thick ribs on the older outer leaves, they contain a milky fluid which tastes bitter and unpleasant.

Did you know - caesar actually made statues to this lettuce, hence why romaine

and caesar go well together?

Spring Mix - 907449 - Spring mix contains selected tender baby lettuces and greens picked when the tiny leaves are perfect and whole. What’s inside? Baby lettuces (baby green romaine and red romaine, tango lettuce, baby green oak and red oak lettuce, lolla rosa, baby green leaf and red leaf, red swiss churd, frisee and raddichies - ingredients may vary!

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& Fresh Tomatoes FRESH TOMATOES Performance Foodservice Roma Carroll County carries a vast array of fresh tomatoes.

5x6 Tomatoes - 25 LB #878065

5x6 Tomatoes - 10 LB #993459

6x6 Tomatoes - 25 LB #878064

Chopper Tomatoes - 25 LB #954795 Cluster Tomatoes #931283 Grape Tomatoes #24459

Cherry Tomatoes #870522 There are generally three grades of tomatoes - #1, #2, and choppers (also knows as salsa tomatoes and grade outs). Number ones should be free of defects (5% allowed). Choppers can have some soft spots and possibly a small amount of decay.

Handling Tips For the highest quality and flavor for tomatoes, it is best to keep them at room temperature. They should be stored at 68 degrees and never below 55 degrees.

FUN FACTS • • • • •

The average American consumer eats about 26 pounds of lettuce a year!

Over 20 million servings of salads are consumed a week!

Tomatoes are technically a fruit, but considered a vegetable by the USDA. Americans eat between 22-24 pounds of tomatoes per person, per year.

California produces 96% of processed tomatoes in the United States.

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C

W e n i i t D h e Us.. m o

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Come Taste Our Creativity

FALL SHOW •Live Cooking Demonstrations •Culinary Stations to sample and taste •Plate and Recipe Presentations •Great Savings on a Full Line of Products •And have a glass of wine with us!

Martin’s West 6817 Dogwood Road Baltimore, MD 21244 October 1, 2013 3pm - 7pm

We Live Here.

We Race Here.

We Save Lives Here.

Sunday, October 20, 2013 Hunt Valley, Maryland Register Today! www.komenmd.org/2013 We’ll see you at the Food Show on October 1st!

u o y e Hav

e s e h t tried

Ask your sales rep about all the Roma and Heritage Ovens dessert offerings!

Roma Limoncello Mascarpone #291781.......2/10 inch Heritage Ovens Blackout Cake #366827..........2/16 Slice Roma Italian Rum Cake #371364......2/14 Slice

Roma Tiramisu Trays........#231855.......2/4.25/LB Exclusively available at

CUSTOMER SPOTLIGHT

When you think Pimlico and Laurel race tracks, what do you think? Horse racing, right? Not food, but we talked with Brendan O’Dea, Food and Beverage Operations Manager for the Maryland Jockey Club which operates both locations and asked him what the Maryland Jockey Club does to grow sales and set themselves apart from other race tracks.

He told us that they reach out to other local companies such as hotels, concierges and chambers of commerce to help drive traffic to the tracks. Their marketing department does digital media including listing events through online calendars and posting on social media sites like Facebook and Twitter to make the public aware of events happening at both of the locations.

Most of the answers he gave us were related to their food offerings. In the past year they have changed their menus and the food quality has greatly increased, which Brendan said people at the track have noticed and they have received lots of positive feedback. For the Preakness this year, they brought in a celebrity chef, Mike Isabella. They also did a farm to table concept and used fresh Maryland crabmeat to help set this year’s event apart.

The Maryland Jockey Club is trying to capture those in their late 20’s to 30’s to 40’s who currently do not come to the track. They are going to hold beer dinners and other things of that nature in hopes of drawing that group in to see what all they have to offer.

They are also developing a concession menu and opening a candy store, deli, Taste of Italy and a Smokehouse to expand their offerings. Hopefully this will encourage more people to try the food and see that there is a large variety of improved offerings.

Other events are held at the tracks such as Beer, Bourbon and BBQ Day and Maryland Million Day, which attract more customers.

According to Brendan, Fridays and Saturdays are really good days even without other events going on. Right now everyone is getting ready for opening day of onsite racing, which starts September 18th and goes through December.

The Maryland Jockey Club has been a solid Performance Foodservice customer for three years.

Brendan really likes his sales rep, Fred Rosenzweig and thinks Performance Foodservice is a good honest company. He also said that everyone from the company that has been there has been extremely nice and very easy to work with.

A little advice from Brendan if you’re looking to get into the foodservice industry – make sure you are financially stable and ready to work really hard for years before making good money. As long as you have the drive and passion, you can learn and succeed!

CUSTOMER SPOTLIGHT

Their vision says it all – Feed People, Fight Disease, Foster Hope. Moveable Feast is about more than just food, but when we met with Demetrius Sanders, Director of Food Services, we talked mostly about the food part of their business.

Moveable Feast was established in 1989 and currently delivers an average of 8,000 meals per week for clients across Baltimore City, the five counties surrounding it, and the nine counties of the Eastern Shore. They provide nutritious foods and other services to those living with HIV and AIDS or other life-threatening illnesses.

Moveable Feast delivers meals to client’s homes as well as to shelters in the area, they provide nutritional counseling, medical transportation, and culinary arts and life skills training.

According to Demetrius, 50-60% of the foods used in the meals they pack are fresh!

Also, the Executive Chef, Adrian Mills, makes all of the soups and sauces from scratch. They have in house tastings on Wednesdays to allow the employees to sample the foods and know exactly what they are serving.

Twice a month, they have a baking group The preparation room at Moveable Feast.

A culinary arts training class in session.

that comes in and makes cookies or other desserts that they then send out with the meals for that week.

Demetrius told us that he is completely pleased with Performance Foodservice and his sales rep, Chris Johansen. He said Chris has always been very helpful and flexible with everything. If he needs to change an order last minute, Chris makes it happen. If an item is going to be shorted on the order, Chris always lets him know ahead of time. Demetrius also said that Chris and Performance Foodservice have been very helpful with their fundraisers. He explained the relationship as a partnership where no one is taking advantage of anyone.

Moveable Feast has a staff of only five in the kitchen, including Demetrius. They rely heavily on the over 3400 volunteers that help throughout the year. The volunteer opportunities are endless, including preparing and packaging meals, sorting grocery donations, delivering meals, and helping with special events.

Once a week on Thursdays, they have evening volunteer opportunities for anyone unable to help during the day. If you are interested in volunteering, please contact Tom Patrick, Volunteer Manager at tpatrick@mfeast.org or 410.3273420 ext 31.

Maryland Crab and Potato Lasagna A delectable combination of crab, cheeses, potatoes, scallions and the prefect blend of spices all layered into a warm casserole.

For more information, contact: Dan Gruver • dgruver@kisales.com or Jennifer Glover • jglover@kisales.com

INGREDIENTS Lump Crabmeat...................................................................16 oz Potatoes, sliced.......................................................................1 lb Scallions, sliced.......................................................................1 oz Swiss cheese, grated..............................................................4 oz Cheddar cheese, grated..........................................................4 oz Parmesan cheese, grated.......................................................1 oz OLD BAY® Rub.....................................................................1 tbsp Black Pepper, pure ground................................................1/4 tsp Sea Salt, Mediterranean Course Grind..........................1 1/2 tsp Nutmeg, ground...................................................................pinch Whole egg, beaten..............................................................1 egg Half and Half..................................................................1 1/2 cups DIRECTIONS Combine crabmeat, potatoes, scallions, cheeses and seasonings. Place in greased 11”x14” pans. Combine egg mixture. Bake in preheated conventional oven at 300 degrees for 50 minutes or until potatoes are cooked.

CUSTOMER SPOTLIGHT

In 1989, Giuseppe Merone (then age 14) left Naples, Italy for America to stay with family friends who owned a mom and pop pizza shop in Front Royal, VA. He started to work in that family’s shop washing dishes. He moved to the food prep area, then on to the grill, and then to making pizzas – four and a half years later.

Giuseppe’s dream was to have his own restaurant, so he left the shop in Front Royal and started working for Tony’s New York Pizza where he worked for another four and a half years and became the store manager.

By 1998, Giuseppe had saved a substantial amount of money and decided he was ready for his own restaurant. His boss was very impressed with Giuseppe as he had grown the business and made it profitable. He offered to help Giuseppe find a place, buy it and open it for him. They opened Buon Appetito in Chantilly. After six months, Giuseppe’s previous boss sold the business to Giuseppe.

Giuseppe brought three of his younger brothers – Luciano, Antonio, and Fortunato -- to America and they worked with him in the Chantilly restaurant.

In just three years the business had grown to $1 million in sales, they were making great food and people loved them! They had a line outside the door every Friday and Saturday. On Fridays between 5:00 p.m. and 9:00p.m. they were making between 300 and 350 pizzas!

Giuseppe bought a van, put the name and phone number on the side, and started catering.

When he started catering, he was the only pizzeria around that was doing it. In 2004 he came to SterA Merone’s Catering dessert tray.

ling, Virginia and bought his second location. He needed to expand to continue growing the catering side of the business. Giuseppe designed the kitchen himself to be just the way he wanted it, and in 2006 the Sterling location opened with a small dine-in area up front and catering out the back!

In 2007, Merone’s Catering began handling private aviation catering for Dulles International Airport and other area airports. This was a big change because there is no set menu – they create whatever the guests request, and instead of cooking for a few hundred at corporate events and weddings, this is often only for six or seven people at a time. Merone’s is now doing all private aviation catering between Richmond and Dover.

Giuseppe opened a third location in 2008 -- Tutti Gusti in Harrisonburg, Virginia, now run by youngest brother Fortunato. Between all three locations, there are now over 100 employees!

Giuseppe has been working with his Performance Foodservice Roma sales representative, Joe DeNittis, since 1992 and loves him! Joe comes to the restaurant every week, he’s always been consistent and open and honest with Giuseppe, which has created a trusting relationship. He knows that Joe will work with him on anything he needs, and he also does whatever he can to help out Joe.

Giuseppe’s advice is about restaurant ownership and operation, really look into it and understand just how much it takes,and be sure you’re willing to do it. Running a restaurant or catering service is hard work and you must always be available and willing to give up a lot.

Giuseppe has always had fun in the restaurant business because he loves to be in the kitchen.

Even now, he loves to go in and make amazing food creations. Giuseppe’s formula for success is to be honest, and make people love you! If you smile through it all, treating everyone as your personal friend while producing and delivering the best quality food, they will love you!

Luciano, Antonio, and Giuseppe Merone.

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229875

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Hatfield Bacon 18-22 L/O

875591

1/15 LB

Hatfield Pork Roll TFF

985343

3/6.5 LB

Nicks Sausage Link Maple 1oz FZ

977360

160/1 OZ

Nicks Sausage Link Maple 2oz FZ

55019

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Nicks Sausage Patty PP FZ

42409

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Nicks Turkey Sausage Patty

989558

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Papa Nick Sausage Patty Country 1.5oz FZ

53966

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Hatfield Scrapple #1 TFF

950043

2/5 LB

Shaun’s Pick

2

Shaun Mealy Category Manager - Center of the Plate

1

Grilled Black Angus Ribeye Steak

With succulent blue cheese and bacon butter

Frenched Chicken Drumstick

3

Serve with Village Gardens Blue Cheese Dressing #364644 or West Creek Wing Sauce #319576

Classic Stuffed Veal Loaf Stuffed with Bacio Mozzarella #294205, Sundried Tomatoes and Spinach

4

Spicy Sweet Pork Tenderloin Serve with West Creek Mashed Potatoes #331273 and Baby Carrots #992499

1 5

Classic Beef Stew

With Braised Vegetables and Red Currant Jelly and Cream

FEATURED ITEMS: 1........Braveheart Beef Ribeye 2........Chicken Drumstick 3-4.5oz 3........Catelli Veal Meatloaf Meatball Mix 4........1855 Pork Tenderloin 5........Holten Beef Stew Meat

234494 253150 239320 277699 263083

2/15 LB UP 1/40 LB 5/2 LB 12/1 Each 2/5 LB 15

RECIPES

Buffalo Shrimp with Blue Cheese and Celery Salad Item # Description Portion Size 900297 Broken Shrimp 6 ounces 865031 Fresh Celery 2 stalks 304197 Oil blend 1 ounce 263721 Roma Blue Cheese Crumbles 1.5 ounces 319576 West Creek Wing Sauce 2 ounces 273740 White Wine Vinegar 1 ounce 248354 Fresh Parsley Clean and dice celery and set aside. Whisk together vinegar and oil. Toss vinegar and oil with diced celery, coat evenly. Season with salt and pepper. After shrimp are peeled and deveined, set aside. Get saute pan hot (or these can be done on the grill). Once saute pan is hot, add butter, when butter is melting add shrimp. When shrimp have almost finished cooking add wing sauce. Add blue cheese crumbles to the celery mixture and toss gently. Plate celery and blue cheese salad and then place cooked shrimp beside.

Philly Shrimp Flatbread Item # Description Portion Size 949315 Pineapple, fresh 2 qts

(peeled, cored and diced) 907425 Red onion, diced 1 qt 855548 West Creek Fresh Cilantro 2-2/3 cups (chopped) 953173 Jalapeno peppers 2/3 cups (seeded and diced) 71215 Lime juice, fresh squeezed 1 cup 297749 Roma Dough Balls (8 oz) 5 each 232190 Roma grated parmesan cheese 1/2 cup 900297 Broken Shrimp 2 lbs

Combine pineapple, onions, cilantro, peppers and lime juice. Refrigerate for 20 minutes, drain. For each flatbread: heat pizza stone to 500 degrees (standard oven). Place 1 ball of pizza dough on lightly floured surface; roll out to a 16 inch oval (can be cut in half also). Dock crust with dough docker or fork. Place on sheet of parchment paper; transfer to hot pizza stone. Bake about 3 minutes. Transfer flatbread to wire rack to cool. Microwave 4oz cream cheese in microwaveable bowl on high 20 seconds, stir in 1 tbsp parmesan cheese. Spread onto flatbread; top with 1-1/2 cups pineapple mixture and shrimp. Transfer flatbread pizza to stone. Bake 6 minutes or until bread is crisp and golden brown. Cut into slices to serve. Garnish with additional fresh cilantro just before serving.

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GASTROPUB Items in stock at Performance Foodservice include: Shrimp and Grits Cake.....................371148 Shrimp & Crab Wasabi Aptz.............371149 Half Shell Oyster Frozen...................370044

2013 and

HOLIDAY STUFFING more customer rebate Save up to $650!

CUSTOMER REBATE: UP TO $650 SAVINGS

Save up to $650 on Holiday Stuffing & Crispy Onions.

Products must be purchased between October 1 and December 31, 2013.

customer rebate

West Creek™ Holiday Stuffing and More Promotion | UP TO $650 SAVINGS

IT EM CODE#

CASES/ PALLET

6/ 5 5 oz.

334987

24

CORNBREAD STUFFING

6/ 5 6 oz.

334979

24

CRISPY ONIONS

6/ 2 4 oz.

334993

36

PRODUCT

PACK

TRADITIONAL STUFFING

(mi ni m um 5 c a s es, up to 50 c a s es )

(mi ni m um 5 c a s es, up to 50 c a s es )

(mi ni m um 5 c a s es, up to 50 c a s es )

LABEL

CASES PURCHASED

REBATE

TOTAL REBATE $

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( To t a l R e b ate )

MUST PURCHASE STUFFING TO RECEIVE REBATE ON CRISPY ONIONS. Coupons must be submitted with distributor invoice attached. Valid on orders shipped between October 1 and December 31, 2013.

COMPLETE THIS FORM AND SAVE.

Request for rebate must be received by January 31, 2014. Please allow 8 weeks for processing of coupon rebate and issuing of rebate checks. All information must be filled out below. One rebate offer per location.

N AM E

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ES TA B L I S H M E NT / NAM E O F B U S I N E S S

DAT E

S T REE T A D D R E S S

Mail to:

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Terms and Conditions: Coupon and invoices must be postmarked by January 31, 2014. Limit of one (1) rebate per establishment. Original coupons only, no copies. Offer valid for individual foodservice establishments only. Chain accounts and franchisees are not eligible.

Offer not available to distributors. Void where prohibited, taxed or distribution is not available. Coupons may not be combined with other manufacturers’ rebate offer. Offer only good on products purchased between October 1, 2013 and December 31, 2013. Please allow 8 weeks for processing coupons and issuing rebate checks.

FSM -2533

Winter Gardens

Salads are good for all seasons!

Coleslaw Amish Shred..................................................359593.....................1/10 LB Picnic Coleslaw..............................................................369673.....................1/10 LB Tuna Salad Chunk..........................................................363953.......................1/5 LB Egg Salad Diced Gourmet..............................................363954.......................1/5 LB Chicken Salad White Meat.............................................363956.......................1/5 LB Red Bliss Potato Salad...................................................363957.......................1/5 LB Potato Salad with Egg...................................................363997.....................1/10 LB Dutch Style Potato Salad..............................................369291.......................2/5 LB Redskin Potato Salad Picnic.........................................369674.....................1/10 LB Three Potato Salad........................................................363999.....................1/10 LB Macaroni Salad..............................................................364196.....................1/10 LB Macaroni Salad Amish...................................................363996.......................2/5 LB Italian Pasta Salad..........................................................363998.......................2/5 LB Quinoa Red & Gold Salad...............................................375731.......................1/5 LB 4 Grain Roasted Garlic Salad..........................................375732.......................1/5 LB Ham Salad......................................................................384819.......................1/5 LB Rice Pudding...................................................................382207.......................2/4 LB

NE W Customers look for natural, authentic foods on the menu, but making fries from scratch every day may not be practical for your operation. McCain® offers the solution with new Fresh-Style Fries, which over 75% of customers say they’d order.1 Now you can deliver made-from-scratch quality and taste—in a fraction of the time.

CARROLL COUNTY FOODS #356464 MCCAIN® FRESH-STYLE FRIES WATER BLANCHED FRIES 3/8” SKIN ON 6/5LB. CARROLL COUNTY FOODS #356464 MCCAIN® FRESH-STYLE FRIES 3/8” SKIN ON 6/5LB. TO ORDER SAMPLES AND MERCHANDISING MATERIALS, PLEASE CONTACT KEY IMPACT CUSTOMER SERVICE AT (410) 381-1239.

BE SURE TO ASK FOR OUR INTRODUCTORY REBATE ON YOUR FIRST PURCHASE.

Dataessentials Research, 2012 ©2013 McCain Foods USA, Inc. The trademarks herein are owned by or used under license by McCain Foods Limited or by one of its subsidiaries.

1

Fresh-Style Fries Fresh-Style Fries

Sheila Taylor

Accounting Dept. - Payment Applications Clerk Sheila Taylor has been working at Performance Foodservice Roma Carroll County for 15 years! She started in 1998 at will call and moved to the Accounting Department in 2000.

She lives is Westminster and has two grown children, ages 31 and 27, as well as a 2 year old grandson!

In her spare time, Sheila likes hunting, fishing, crabbing and swimming, but she really enjoys spending time riding the go-kart with her grandson!

When asked what she likes about working at Performance Foodservice, Sheila said she likes that Performance Foodservice feels like one big family! She also said she really enjoys applying payments to accounts, and hopefully she can for another 15 years!

WHAT’S HAPPENING AT PFG - CARROLL COUNTY

ASSOCIATE SPOTLIGHT

Her favorite quote - “It could be worse.” When life brings us unforeseen occurrences, keeping this in mind really helps get through situations we all endure.

ASSOCIATE ANNIVERSARIES JULY

Dan Gorsuch - 25 Years Margaret Shearn - 10 Years

AUGUST

Telman Iskandirov - 5 Years

SEPTEMBER

Sheila Taylor - 15 Years Candi Jeffrey - 10 Years Darrell Thompson - 10 Years Lisa White - 10 Years Garry Ensor - 5 Years David Farrow - 5 Years Boyd Friend - 5 Years Floyd Hopkins - 5 Years 25

NEW ITEM ROLL-OUTS

ITEM # BRAND DESCRIPTION PACK SIZE

AMERICAN ROLAND SAUCE

931127 ROLAND

SAUCE MELBA W/RASPBERRIES TFF

DURABLE LINERS, PAPERS AND WRAPS

385378 DURABLE LINER QUILLON PAN 12X12

369608 DURABLE PAN LINER BAKING SHEET QUILON

385063 DURABLE PAPER PATTY SHEET 4.75 X 5 WHI

385481 DURABLE PAPER PATTY SHEET 4.75 X 5 WHI

385064 DURABLE PAPER PATTY SHEET 5.5X5.5 WHI

385489 DURABLE PAPER PATTY SHEET WHI 5.5X5.5

852941 DURABLE WRAP FOIL SHEET 14X16 CUSHION

385257 DURABLE WRAP SHEET 10X10.75 INTERFOLD

390661 DURABLE WRAP SHEET 10X10.75 INTERFOLD

361613 DURABLE WRAP WAX PAPER SHEET 12X10.75

390995 DURABLE WRAP WAX PAPER SHEET 12X10.75

361614 DURABLE WRAP WAX PAPER SHEET 15X10.75

361605 DURABLE WRAP WAX PAPER SHEET 8X10.75

390673 DURABLE WRAP WAX PAPER SHEET 8X10.75

385256 DURABLE WRAP WAX SHEET BLK & WHI CHECK

369588 DURABLE WRAP WAX SHEET RED CHECK 12X12

1/1000 CT 1/1000 CT 24/1000 CT 1/1000 CT 24/1000 CT 1/1000 CT 2/500 CT 12/500 CT 1/500 CT 12/500 CT 1/500 CT 12/500 CT 12/500 CT 1/500 CT 5/1000 CT 5/1000 CT

DUTCH QUALITY CHICKEN

378110 DUTCH QU

378089 DUTCH QU

374885 DUTCH QU

2/5 LB 2/5 LB 2/5 LB

CHICKEN BRST CHNK BRD JALAPENO CHICKEN BRST CHNK BRD PARMESAN CHICKEN BRST CHNK FRITTER FC

HERITAGE OVENS AND ROMA DESSERTS

366828 HRTG OVN CAKE RND CARROT W/CREAM CHEESE

366827 HRTG OVN CAKE RND LYR CHOC BLACKOUT SLC

366817 HRTG OVN CHEESECAKE RND SLCD TFF

366819 HRTG OVN CHEESECAKE RND SLCD TFF

366767 HRTG OVN CAKE RND CHOC INDULGENCE SLCD

366758 HRTG OVN PASTRY CREAM PUFF CHOC CLOUD

366780 HRTG OVN SNICKERDOODLE TRAY 15 PORTN TF

367276 HRTG OVN STRWBRY ICE BOX TRAY TFF

366803 HRTG OVN TWISTED TURTLE TRAY 15 PORTN

366829 ROMA LEMONCELLO CUP TFF

371364 ROMA CAKE ITAL RUM 14 SL TFF

26

1/32 OZ

2/14 SL 2/16 SL 2/16 SL 2/12 SL 2/14 SL 2/4.25 LB 2/4.25 LB 2/4.25 LB 2/4.25 LB 12/4 OZ 2/4.5 LB

NEW ITEM ROLL-OUTS

ITEM # BRAND DESCRIPTION PACK SIZE

POLLY-O CHEESE

338075

POLLY-O

CHEESE RICOTTONE TUB

6/5 LB

ROMA CAVATELLI

260064 ROMA

CAVATELLI W/RICOTTA CHEESE

12/1 LB

ROMA AND LUIGI PEPPERONI

365108 ROMA

365112 LUIGI

PEPPERONI SLCD 14 CT FZ PEPPERONI SLCD 14 CT FONTE

2/12.5 LB 2/10 LB

ROYAL PAPER DOILIES

910153 ROYALPAP DOILIES 10” LACE 1/500 CT 910641 ROYALPAP DOILIES 10” LACE 10/500 CT 910063 ROYALPAP DOILIES 12” LACE 1/500 CT 910640 ROYALPAP DOILIES 12” LACE 10/500 CT

383645 ROYALPAP DOILIES 14” LACE WHI RND 10/250 CT

384436 ROYALPAP DOILIES 14” LACE WHI RND 1/250 CT 383644 ROYALPAP DOILIES 16” LACE 1/250 CT 910638 ROYALPAP DOILIES 16” LACE 10/250 CT 910061 ROYALPAP DOILIES 4” LACE 1/1000 CT 998750 ROYALPAP DOILIES 4” LACE 10/1000 CT 910164 ROYALPAP DOILIES 5” LACE 1/1000 CT 998749 ROYALPAP DOILIES 5” LACE 10/1000 CT 910107 ROYALPAP DOILIES 6” LACE 1/1000 CT 910108 ROYALPAP DOILIES 6” LACE 10/1000 CT 910165 ROYALPAP DOILIES 8” LACE 1/500 CT 910643 ROYALPAP DOILIES 8” LACE 10/500 CT SILVER SOURCE GLOVE

265692 SLVR SRC

GLOVE LATEX XL LIGHT PWDR

10/100 CT

SWEET BABY RAYS SAUCE

385483 SWTBABYR

SAUCE GLAZE GARLIC PARMESAN

4/1 GA

WEST CREEK CANDIES

363295 WEST CRK

363263 WEST CRK

363264 WEST CRK

363280 WEST CRK

363283 WEST CRK

CANDY CHOC MINT CENTER VAR TFF CANDY CHOC STARLIGHT TFF CANDY CINNAMON STARLIGHT TFF CANDY PEPPERMINT STARLIGHT TFF CANDY SPEARMINT STARLIGHT TFF

1000/2 CT 8/3 LB 8/3 LB 8/3 LB 8/3 LB 27

1333 Avondale Road New Windsor, MD 21776

T H E C HOIC E F OR E XC E P T IONA L T ASTE

B lac k N e v er G oes O u t O f S t y le .