The Performance Table 2023 Grill

W

ith warmer weather and longer days here, it is time to focus on the grill. There are two sets of thought on this idea. You are either one who believes there is a grilling season, or you know that this season is year-round.

There are all different aspects of this “season”. The grill can be used for experimenting in slow cooking. Pork shoulder and brisket are great offerings to consider for this cooking method. Grilling can be a way to speed up the cooking process and make for quick ticket times. Here you would want to use fast cooking proteins such as boneless proteins or thinner cut proteins. Grilling vegetables is a great way to give your mealtimes excitement. This style of cooking allows for the sweetness of these crops to be brought out. Need a way to use almost expired fruits? Throw them on the grill to add a char. You can use this for adding brightness to a fish dish or to create a smokey salad dressing. As you can see the possibilities are endless.

If you have not spent time on your grill in a while, we will give some tips to help you kick off the season and guarantee success. From cleaning to innovative cooking ideas, no matter what side of the season you are on, I encourage you to take a deep dive into the following pages and see how adding a grilled meal to your menu can help you profit while taking the heat off the other stations. I promise you will be the talk of the town for all the right reasons.

Meghan Padgett Brands Manager

Culinary Corner

Ahh….summer! Time to lighten up the menus and put those grills into action. The grill is the perfect way to impart a lot of flavors to meats, seafood, vegetables and fruits. While most of the time we hear grill and think about meats and seafood, my favorite way to incorporate a lot of flavors into summer menus is to incorporate those flavors into vegetables and fruits. Another great way to impart a lot of those grilled flavors is by incorporating a smoke gun into your operation. This device allows you to add smoke to cocktails, cheese, vegetables and more. Below you will find some menu concepts that will add tremendous flavor and easy to execute items that can help drive profit and new/repeat customers.

By lightening up the menus, you can also lighten the load on the hot line by preparing a lot of this ahead of time and allowing the cold station to take some of the appetizer load from the hot line.

GRILLED WATERMELON SALAD

Feta, Mixed Olives, Red Onion, Lime Vinaigrette

BURRATA

Grilled Peaches, Whipped Burrata, Spicy Honey, Grilled Ciabatta

CAESAR

Grilled Brussel Sprouts, Romano Cheese, Everything Ciabatta Croutons, Caesar Dressing, Flash Fried Anchovy

GRILLED BABY CARROTS

Maple Glaze, Cotija, Pepitas

STRAWBERRY SALAD

Spinach, Goat Cheese, Grilled Shallots, Wine Vinaigrette

SMOKED TROUT DIP

Cream Cheese, Mayo, Hot Sauce, Chives, Saltines

GRILLED WEDGE

Roma Crunch Lettuce, Cold Smoked Parmesan, Roasted Heirloom Tomato, Guanciale, Smoked Blue Cheese

QUICK GRILLED GREEN TOMATO BENEDICT

Remoulade, Crawfish Tails, Poached Egg, Pickled Okra

DEVILED EGGS

Pastrami Smoked Salmon, Rye Crumbs, Fried Capers

SMOKED PORK CHOP

Mashed Sweet Potato, Whisky Apples, Grilled Asparagus

Meats Grilled

Bryan Corsini Business Development Manager

Since the beginning of time, man has had a fascination with cooking. In the beginning, cooking gave us the ability to breakdown food products with heat and digest them more effectively. Today, this has everything to do with making them delicious!

Item selection is essential when preparing a great meal over fire. Beef cuts that exemplify the middle muscles of the animal are always the first choice for the grill. The ribeye is a great choice with its woven fat, interlaced with various smaller muscle groups for variation in taste and texture. The filet has a soft texture and bite that gives the eater a sense of luxury and puts us in the best of the best category. The T-Bone or Porterhouse again gives us variety and combines the supple taste and texture of the filet, but crashes hard into the beefy flavor and stiff texture of a striploin. The striploin is a solid mass of exploding flavor that gives the consumer a dense and succulent bite. The sirloin with its tannin like flavor and full-bodied mouth feel. Cooking these middle meat varieties is even further accentuated by leaving them attached to the bone. Besides, everyone loves food with a handle! These middle meat cuts are the staple for countless discussions regarding which cut is superior to the next. I’m a ribeye guy myself.

Variety is the spice of life but when it comes to beef steaks, we are all culturally tied into eating those American steakhouse staples. One of the most frequent questions I hear is, “so what’s new?” I mean, we are talking about beef, right? What do you mean, “what’s new?” To the best of my knowledge, the animal is being grown and produced the same way it has for centuries. Or is it? In the United States the beef industry is governed by The United States Department of Agriculture. Sponsored in an ancillary fashion, we define and categorize cuts of meat predicated on the NAMP Guide. The National Association of Meat Processors Guide is the industry bible for individual cuts and any variations there in. In short, we have been breaking the beef carcass the same way, for many years. In other countries, the carcasses are broken differently creating culturally authentic cuts that vary. Make no mistake, the techniques are primarily the same. So, what’s new? There it is, CULTURE is NEW and different. Let’s explore some culturally different grilled recipes featuring some “NEW” cuts of meat.

PFS Recommended Items

Cuts

PFS ITEM# 889645 1 10.5AV PERFORMANCE CUSTOM MEATS BEEF SHORT RIB CROSS CUT 1

PFS ITEM# 538349 36 2.3 LB SURETY BEEF FLANK STK CH

PFS ITEM# 377720 6 14.5LB BRAVEHEART BEEF ANG OUTSIDE SKIRT CH

Ancillary Items

PFS ITEM# 56291 12 3 LB MORTON SALT KSHR COARSE

PFS ITEM# 264697 1 5 LB ROMA PEPPER BLK TABLE GRIND

PFS ITEM# 328835 1 1 GA PIANCONE OIL OLIVE EXTRA VIRGIN ITA

PFS ITEM# 400846 1 7.25 L MARLISS SEASONING BLND FAJITA CLAS

PFS ITEM# 549937 4 64 OZ SWEET BABY RAYS SAUCE BBQ KOREAN

PFS ITEM# 341010 3 1 GA L&P SAUCE WORCESTERSHIRE TFF

PFS ITEM# 556456 3 30 OZ CONTIGO SAUCE CHIMICHURRI FZ

PFS ITEM# 40053 1 5 GA KIKKOMAN SAUCE SOY

PFS ITEM# 784070 6 18 OZ HUY FONG PASTE CHILI SAMBAL OELEK

PFS ITEM# 709060 6 16.9OZ LA TRNGL OIL SESAME

PFS ITEM# 61510 4 1 GA ROLAND VINEGAR RICE WINE SEASND T Side Dishes

PFS ITEM# 614642 4 3 LB GOLDEN TIGER RICE VEG FRIED

PFS ITEM# 58478 6 2.5 LB ROASTWORKS POTATO REDSKIN ROSEMARY RS

PFS ITEM# 946969 6 2.50LB ROASTWORKS POTATO MINI BABY BAKERS 1-

PFS ITEM# 77776 6 2.5 LB ROASTWORKS CORN SWEET RSTD W/BLK BEAN

PFS ITEM# 975046 1 96 CT ROASTWORKS CORN COB 3" FLAME RSTD TFF

PFS ITEM# 783422 12 7.58OZ SURASANG CABBAGE NAPA KIMCHI

THE SHORT RIBS

This is an interesting cut for American cuisine, yet familiar in a BBQ sort of way. The Short Rib Plate is cut across the bone, leaving a thin, steak-like filet that 3 bone rounds, parallel to the meat block. This version of the Short Rib is popular in Korean and Latin Cuisine and is becoming more popular as a unique cut in casual dining across the US. There’s just something about a bone in piece of meat that appeals to our most basic instincts.

A KOREAN PRESENTATION:

1. Prepare the short ribs by soaking in a solution of Soy Sauce, Sesame Oil, and Sambal Oelek and rice wine vinegar

• This is a marinade so the quantities can vary as per your preference

• As a rule, 1 cup of soy sauce with one cup of rice wine vinegar combined with ½ cup all other ingredients

• Additional flavors can be added with fresh Ginger, Garlic, and Green Onion but for this recipe the 4 basics keep it simple and consistent

2. Marinade for a minimum of 2 hours or overnight, for best results

3. Grill the short rib sections over low heat for 10 minutes or until you achieve the desired degree of doneness. And, yes, as much as it pains me, these are better at a medium rather than a rare!

4. Brush on a little of the Sweet Baby Rays Korean BBQ Sauce or serve them naked if you desire

5. I serve these delicious ribs with a side of fried rice and a pile of crisp, fresh Kimchi

A LATIN PRESENTATION:

1. Prepare the short ribs by soaking in Soy Sauce, cut with 50% water and lime juice. This is better if the ribs are allowed to marinate for a minimum of 1 hour and a maximum of 3 hours

2. Remove the ribs from the marinade and rub with fajita seasoning

3. The amount of fajita seasoning is best served by being conservative. In addition, lightly coat the product with extra virgin olive oil to prevent sticking and to carry the season blend

4. Again, grill the short rib sections over low heat for approximately 10 minutes or until your desired degree of doneness is achieved

5. I like to serve these with a medley of roasted corn and peppers. Some starch would be nice, and I love the Mini Baby Bakers, smashed, and fried into a hash or some simple white, fluffy rice would be more traditional

6. In addition, drawing from our ingredient product list, a nice smear of Chimi Churri would be a very nice addition to this plate

THE FLANK STEAK

Flank Steak gained some popularity in the late 1970’s as the U.S. demographic began to include more Asian and Latin American culture. The Flank Steak is a hearty piece of beef that, while still considered a thin meat, has a width that begs to be sliced. Flank Steak became popular as an ingredient of Stir Frys and Fajitas. But let’s have some real Americana. Let’s make a London Broil. Despite the name, London Broil is an American dish that loves the use of flank.

DIRECTIONS

1. Prepare the flank by removing any extraneous fat around the edge of the muscle. This can be done by simply running you knife around the white edges of the teardrop shaped muscle

2. Marinade the flank in a solution of 1 part Worchester sauce, 1 part soy sauce, 1 part water and ½ cup olive oil

3. Marinade for a period of 1-2 hours. You can leave the product overnight, but it will not cook to an attractive red rare

4. Remove the flank from the marinade and pat dry

5. Apply Kosher coarse salt and coarse ground black pepper to taste, remembering that the meat is to be either grilled or broiled. Apply more volume of each for grilling

6. I love this recipe grilled for approximately 3-4 minutes per side, longer time will take you to your preferred degree of doneness

7. YOU MUST ALLOW THE STEAK TO REST for a minimum of 5 minutes. Since it is a larger piece of meat, it will need additional time to regain its fluid and form

8. Slice the flank against the grain, or visually, across the fan at the bottom of the tear drop shape. Slices can be as thin as a ¼ inch in thickness or as thick as a ½ to ¾ of an inch

9. The slices are then plated as a fan and served with sides

10. For the London Broil, I would choose the potato redskin rosemary blend and the corn on the cobb

11. The London Broil can be served with any number of sides from salads to any available fresh vegetables

THE OUTSIDE SKIRT

The Outside Skirt is a diverse and historically under used piece of meat found inside the ribcage and attached to the diaphragm by a thick membrane. With all those middle meats to grill, why would we seek out a small and thin muscle supporting the diaphragm? Tucked under this membrane, the accordion like texture of the muscle is wrapped in dense fat. That fat is the reason for this cut’s exceptional flavor. Layered into that accordion like muscle structure, the fat layer presents and eats with the richness of a ribeye. The Churrasco has become one of my favorite steak plate presentations. Americans revere this plate.

DIRECTIONS

1. Prepare this steak by removing the membrane from the top and the bottom of the muscle. If you purchase this piece of meat PLD or peeled, you can skip this step

2. Many people trim the fat from the body of the muscle, I DO NOT! I believe that the inherent fat should be left on the muscle and used as an enhancement as the steak cooks.

3. The muscle is long and thin and should be divided into sections that are manageable. I suggest 6-8 inches for plate presentation

4. At this point some call for marinade. I believe this product should be a standalone with absolutely NO MARINADE.

5. Kosher coarse salt; coarse ground black pepper and a light coating of olive oil are all this beautiful piece of meat needs to shine

6. I like this steak grilled quickly, over high heat, to a maximum medium rare

7. This steak MUST REST for a minimum of 3-5 minutes

8. I like this steak served as a whole piece or sliced, against the grain and butterflied across the plate. Either is acceptable. Both are delicious.

9. I enjoy this steak served with truly any side, but I recommend a spoon width swath of Chimi Churri across the plate with Mini Baby Bakers and the Black Bean, Corn, and Pepper Medley.

10. Just before service, a generous squeeze of lime juice directly on the surface of the meat

Back to where I started, it’s no secret that since the beginning of time, man has had a fascination with cooking food. In the beginning cooking provided functionality and health benefits. Today, it’s all about the culture of flavor.

Seafood

Seafood

Summer Patio Delights

Jeff Meagher

Business Development Manager – Seafood

As summer approaches, many restaurants start to shift their menus to include more seasonal offerings. One popular choice for summer patio dining is grilled and chilled seafood. This type of cuisine pairs well with warm weather and refreshing drinks, making it a popular choice for diners looking for a light and flavorful meal.

Grilled seafood dishes such as shrimp, salmon, and lobster are perfect for summer dining because they can be cooked quickly over high heat, resulting in a flavorful and juicy meal. These dishes can be paired with a variety of sides, such as grilled vegetables, salads, or rice pilaf. Grilled seafood is also a healthy option for those looking to maintain a balanced diet during the summer months.

Chilled seafood options, such as ceviche or chilled lobster, are also a great choice for summer patio dining. These dishes are served cold and are perfect for a hot summer day. They are often paired with citrusy sauces or dressings, which add a refreshing and zesty flavor to the dish. Overall, grilled and chilled seafood options are a great choice for summer dining and are sure to impress diners looking for a delicious and refreshing meal.

PFS Recommended Items

PFS

POKE COBIA INGREDIENTS

• 1/4 cup soy sauce

• 1/4 teaspoon sesame oil

• 1/4 teaspoon sriracha (optional)

• 1 teaspoon rice vinegar

• 1/2 teaspoon garlic, minced

• 1/4 teaspoon ginger, grated

• 1/2 teaspoon lime juice

DIRECTIONS

• Combine ingredients in a small bowl.

• Whisk to combine.

GRILLED SHRIMP SKEWERS INGREDIENTS

• 1-pound large shrimp, peeled and deveined

• 1/4 cup olive oil

• 2 cloves garlic, minced

• 1 lemon, juiced

• Salt and pepper to taste

• Skewers

• Chopped Parsley - Garnish

DIRECTIONS

• Soak the skewers in water for at least 30 minutes.

• In a bowl, whisk together the olive oil, garlic, lemon juice, salt, and pepper.

• Add the shrimp to the marinade and toss to coat.

• Thread the shrimp onto the skewers.

• Preheat the grill to medium-high heat.

• Grill the shrimp skewers for 2-3 minutes per side or until cooked through and slightly charred.

• Serve with grilled vegetables or a side salad

• Sprinkle with Chopped Parsley

GRILLED SALMON WITH LEMON HERB BUTTER SAUCE INGREDIENTS

• 4 salmon fillets, skin on

• 4 tablespoons unsalted butter, softened

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh dill

• 1 tablespoon chopped fresh chives

• 1 lemon, zested and juiced

• Salt and pepper to taste

DIRECTIONS

• In a bowl, mix the butter, parsley, dill, chives, lemon zest, lemon juice, salt, and pepper.

• Heat the grill to medium-high heat.

• Season the salmon fillets with salt and pepper.

• Place the salmon fillets on the grill, skin side down.

• Cook for 4-5 minutes per side or until cooked through and slightly charred.

• Remove the salmon from the grill and place a dollop of the lemon herb butter on top of each fillet.

• Serve with grilled vegetables or a side salad.

PFS Recommended Items

COBIA DICE CEVICHE

Highest-quality Cobia cut into perfect portions for ceviche, poke bowls and so much more. Save your kitchen prep time without sacrificing quality or consistency and improve your kitchen efficiency!

INGREDIENTS

• 2 pounds Netuno Cobia Dice

• 2 cups fresh lime juice

• 1/2 cup fresh lemon juice

• 1/2 cup fresh orange juice

• 2 medium red onions diced

• 1/2 cup red pepper diced

• 1/2 cup orange pepper diced

• 1/2 cup diced jalapeño

• 2/3 cup chopped cilantro

• 3 tbsp. olive oil

• Salt & pepper to taste

• 1 cup mango diced

• 1 cup avocado diced

DIRECTIONS

Mix all vegetables & Netuno’s Cobia Dice in glass bowl. In a separate bowl mix all liquids with salt and pepper. Pour the mixture over vegetables and fish. Marinate for 15 to 20 minutes under refrigeration, then remove half the liquid, and serve with tortilla chips, tostones, or over mixed greens.

PFS Recommended Items

LOBSTER ROLLS INGREDIENTS

• 2lb lobster meat

• 1/2 cup fresh diced celery

• 2 ounces heavy duty mayo

• Pinch of Old Bay seasoning

DIRECTIONS

Butter flat side of New England Style Frank Roll (grilled to golden brown). Serve 4 ounces of lobster salad in warm grilled roll with fresh fruit garnish with a side of french fries or potato chips.

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All Natural Shrimp

The primitive Mangrove forests along the Pacific Coast of Ecuador in South America borders the blue freshwater ponds that are one of the habitats for Bay Winds All-Natural White Shrimp.

PRODUCE: CHILLIN' & GRILLIN'

Kevin Delevan Category Manager – Produce

Grilling is a great way to showcase vegetables and fruits without having to add a lot of extra ingredients to the preparation. When it comes to flavor, grilling will add depth and complexity. Go beyond meat this season and fire up the BBQ to make a great plant-powered cookout.

There’s quite a bit of produce to consider for grilling. The more traditional products to consider would be grilled peppers, onions, and summer squash. You can also elevate to more trendy options such as cabbage, cauliflower, asparagus, and brussels sprouts. Any produce that is hearty makes a great option for grilling; mushrooms, corn on the cob, carrots, and potatoes just to name a few. Also think about marinating these. Using a fat (oil) and herbs help to make a great flavor combination. Allow for at least 30 minutes for marinating to help infuse the flavors. Grilling fruit helps to caramelize the sugars and intensify the flavor. Great options are watermelon, pineapple, and peaches. You can leave as is or add seasonings to impart additional flavors. You can serve as is, toss in a salad, serve on a cheese board, or add to a scoop of ice cream or yogurt.

Don’t forget to keep the VIBE going all season long. Adding grilled produce to your menu is sure to keep you at the PEAK of conversation.

GRILLED FRESH CORN ON THE COB INGREDIENTS

• 4 ears White Corn or Yellow Corn

• Butter

• Salt & Pepper to taste

DIRECTIONS

• Soak the corn with husks intact in cold water for 15 minutes.

• Set grill on medium- high.

• Transfer soaked corn husks to grill for 15-20 minutes, turning every 5 minutes.

• Carefully pull the husks and silk off the corn (caution- husks and silk will be extremely hot!) and serve with butter or no butter.

PFS Recommended Items

PFS ITEM# 957575 48 50 CT PACKER CORN WHI

PFS ITEM# 966994 48 CT 1 1 BX PACKER CORN YLW FRSH APPROX

GRILLED PORTABELLA MUSHROOMS INGREDIENTS

• 4 Portabella Caps 4.5”.

• ¼ cup balsamic vinegar

• ¼ cup canola oil

• 3 tablespoons chopped red onions

• 4 garlic cloves, minced

DIRECTIONS

• Wash mushrooms under cold water and pat dry.

• Mix vinegar, oil, onions, and garlic in a bowl, spread over the underside of the mushrooms, and let marinade for 1 hour.

• Grill for 10 minutes on medium heat, or until onions are caramelized and tender. Serve.

PFS Recommended Items

PFS ITEM# 272397 1 3 LB PEAK MUSHROOM PORTOBELLO CAP 4.

GRILLED ROMAINE LETTUCE

INGREDIENTS

• 2 heads of Romaine Lettuce or Peak Romaine Hearts cut vertically.

• 3 tablespoons Olive Oil

• 1 lemon cut in half

• 2 ounces grated parmesan cheese

• Salt & pepper to taste

DIRECTIONS

• Turn on grill to medium high.

• Brush romaine liberally with olive oil, then sprinkle with salt & pepper.

• Grill for 3 minutes, cut side down and press down for sear marks.

• Flip & grill for another 2 minutes.

• Remove from the grill, plate, and drizzle with remaining olive oil.

• Squeeze fresh lemon juice over each half.

• Grate parmesan cheese on each half and serve.

PFS Recommended Items

PFS ITEM #24539 24 1 CT PEAK LETTUCE ICEBERG LINER

PFS ITEM #317277 12 3 CT PEAK LETTUCE ROMAINE HEARTS

ROASTED CAULIFLOWER AND POTATOES WITH RED ONIONS AND CHILIS

INGREDIENTS

• 1 Head of Cauliflower cut into large florets.

• 1 pound of Yukon Gold potatoes, cut into quarters.

• ½ cup extra virgin olive oil.

• 1/3 teaspoon dried chili flakes.

• 1 Peak Jumbo Red Onion peeled and sliced.

• 3 tablespoons red wine vinegar.

DIRECTIONS

• Turn on grill to medium- high.

• In a large bowl, mix the potatoes and ¼ cup olive oil, toss to coat evenly.

• Place potatoes on the grill and roast until tender.

• Destem the cauliflower and place in same bowl and add the other ¼ cup olive oil. Toss to coat evenly and salt & pepper to taste.

• Place on grill with potatoes and cook until tender.

• Remove from grill and serve.

PFS Recommended Items

PFS ITEM# 61311 12 1 CT PACKER CAULIFLOWER CELLO

PFS ITEM# 956819 1 50 LB PACKER POTATO YUKON GOLD GRD A

PFS ITEM# 907425 1 25 LB PEAK ONION RED JUMBO

GRILLED SQUASH WITH GARLIC, LEMON, AND MINT INGREDIENTS

• 2lbs. Peak Green Squash (Zucchini) & Peak Yellow Squash

• 1/3 cup extra virgin olive oil

• 1 tablespoon fresh garlic, slivered

• 1 tablespoon chopped parsley

• 2 tablespoons chopped mint

• 1 lemon for zest

• Salt & pepper to taste.

DIRECTIONS

• Cut the squash in half lengthwise.

• Score the cut side with individual X cuts (allows for more even cooking).

• Chop garlic, mint, and parsley and combine in a bowl and add the salt & pepper, olive oil and lemon zest.

• Put squash halves in marinade and coat both sides.

• Place squash on the grill. Grilling time varies by grill, but 5 minutes and then change angle of squash to develop crosshatch char marks for an additional 5 minutes.

• Flip squash over and cook on the non-cut side until tender. (Tenderness can be determined by piercing the squash with a fork or knife. The utensil should go both in and out of the squash easily.

• Cut squash into smaller pieces and serve.

PFS Recommended Items

PFS ITEM# 875444 1 .5 BU PEAK SQUASH ZUCCHINI MED

PFS ITEM# 875445 1 .5 BU PEAK SQUASH YLW MED

ROASTED BRUSSEL SPROUTS WITH HONEY, LEMON, AND THYME DRESSING

INGREDIENTS

• 2.5 pounds Halved Brussel Sprouts

• 3 tablespoons extra virgin olive oil

• 3 tablespoons honey

• 2 tablespoons fresh lemon juice

• 1 tablespoon fresh thyme leaves

• Salt & pepper to taste

DIRECTIONS

• Wash sprouts and add to boiling water- cook about 5 minutes.

• Drain well. Pat dry with paper towel, then place in a bowl and drizzle with olive oil and salt & pepper.

• Place sprouts on the grill for 12 minutes, turning every 4 minutes.

• In a medium serving bowl, mix the honey, lemon juice, and thyme with 1 tablespoon olive oil and coat evenly. Serve.

PFS Recommended Items

PFS ITEM# 538822 2 5 LB PACKER BRUSSEL SPROUTS TRMD

GET GRILLINGWith Brands

Meghan Padgett Brands Manager

This is one of my favorite seasons. There are so many imaginative recipes, play on concepts, and bright flavors to be had. I love how this season just brings people together and helps to make restaurants full again. The warmth of the sun, the bright colors of the season, and the light offerings all add up to great menu offerings. Below are some of my favorite recipes that I make this time of year. There is something for everyone and any daypart.

GRILLED PEACH PANCAKES

This is a sweet treat that can be served as breakfast (whipped cream and maple syrup) or dessert (ice cream). Either way you stack it this is sure to be a crowd pleaser.

INGREDIENTS

• Mini Pancakes

• Grilled Peaches

• Vanilla whipped cream or Vanilla Ice Cream

• Maple Syrup

PFS Recommended Items

DIRECTIONS

Heat pancakes according to package directions. Pat the peaches dry, brush oil on the slices. Place on the grill and cook until grill marks form. Flip to other side and sprinkle with cinnamon and sugar. Top the pancakes with the grilled peaches. Top with desired cream and drizzle with maple syrup.

PFS ITEM# 545699 1 3 GA NATURES BEST ICE CREAM VANILLA BEAN TUB

PFS ITEM# 161578 6 1.1 LB PIM PANCAKE BITE LIGHT & FLUFF

PFS ITEM# 375133 6 #10 CN WEST CREEK PEACH SLCD IN EXTRA L/S TF

GRILLED BRIE WITH FIG JAM AND TOASTED ALMONDS

Grilled Brie is soft and gooey. It has a subtle flavor that makes it easy to pair with almost anything. Top it with your favorite sweet jam, diced fruit, fresh herbs, or toasted nuts and you have a uniquely you appetizer that elevates your grilling game.

INGREDIENTS

• Almond Slices

• Butter

• Salt

• Brie Wheel

• Olive Oil

• Fig Jam

PFS Recommended Items

DIRECTIONS

Place almond slices, salt, and butter in a foil packet. Place it on the grill to toast the almonds. Keep the rind intact and lightly brush the brie wheel with oil. Place the brie on the grill and cook 4 minutes per side. Remove from the grill, top with fig jam and almonds. Serve with toasted baguette

PFS ITEM# 516407 2 2 LB NATURES BEST CHEESE BRIE 60% WHEEL PLN

PFS ITEM# 357165 3 2 LB MAGELLAN ALMOND BLNCHD SLCD TFF

SUMMER PASTA SALAD WITH GRILLED VEGETABLES

Pasta salads are the hit of the summer. They are deliciously addicting and easy to execute. This pasta salad is great to serve as a side or gives you the ability to add a protein to turn it into an entrée. The possibilities are endless with this recipe.

INGREDIENTS

• Noodles – you can use string (entrée) or shape (side)

• Zucchini

• Red Bell Pepper

• Onion

• Fresh corn

• Salt and pepper

• Tomatoes

DIRECTIONS

• Cilantro

• Garlic

• Jalapeno

• Olive Oil

• Pepitas

• Lime

• Queso Fresco

Cook noodles to desired doneness. Prep the vegetables by brushing olive oil and sprinkling with salt and pepper. Place the veggies on the grill, check and turn the veggies every few minutes to check desired doneness. Place cilantro, garlic and jalapenos in the food processor and pulse until finely chopped. Add salt, pepper, oil, pepitas, lime juice and lime zest until smooth pesto consistency. Once vegetables are done, cut into bite sized pieces. Mix pesto and pasta. Add vegetables mix again. Place on platter, top with cherry tomatoes and pepitas. Garnish with queso fresco and cilantro.

PFS Recommended Items

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PFS ITEM # 718403 4 5 LB CONTIGO CHEESE QUESO FRESCO WHEEL

beverages: Sip and

Vanessa Hunter Business Development Manager

Summertime is all about spending time in the sun and enjoying the company of friends and family. When invited to a BBQ we automatically think about all the yummy food that’s on the menu; burgers, hotdogs, ribs, steak, and fresh salads. What about the refreshing signature drinks you can add to the fair? You want to serve something cold, light, and trendy. Let’s face it, the drinks are just as important as the food. Sometimes you just need a little bit more pizzazz like teas, lemonades, smoothies, or slushies. I’m going to share 2 recipes that are sure to put you on the BBQ map hall of fame!

BLUEBERRY MAPLE LEMONADE

Blueberries are such a refreshing light fruit. They’re tart with a touch of sweetness. What do you get when you combine this fruit with real maple syrup, fresh mint, and club soda?! Blueberry Maple Lemonade. It’s sparkling and unique for entertaining. The maple syrup adds a hint of richness without overpowering the other flavors.

INGREDIENTS

• 1 Cup Fresh or Frozen Blueberries

• 4 Fresh Mint Leaves Crushed

• 2 Tbsp Real Maple Syrup

• 3 Tbsp Honey

• 3 Cups Water Divided

• ½ Cup Fresh Lemon Juice

• 1 Cup Club Soda

• Ice Cubes

GARNISH

• Mint Sprigs

• Fresh Blueberries

• Lemon Wedges

DIRECTIONS

• For the blueberry maple simple syrup, combine the blueberries, mint, maple syrup, honey, and a quarter cup of water in a small saucepan over medium heat.

• Simmer the ingredients and smash blueberries with a wooden spoon to release juices and start to thicken up. 4-5 min.

• Remove from heat and pour through a fine mesh strainer to separate solids. Reserve remaining liquid syrup and set aside to cool.

• Add lemon juice and remaining water to a large pitcher. Add syrup to taste and stir to combine.

• Fill 4 glasses with ice and fill 2/3 full with blueberry lemonade mixture. Top off each glass with club soda and garnish.

STRAWBERRY WATERMELON SMOOTHIE

Strawberries and watermelon are definintley flavors of summer. Watermelon is naturally sweet and juicy and adding freshly picked strawberries makes this easy 4 ingredient smoothie a crowd favorite on a hot summer day.

INGREDIENTS

• 2 Cups Frozen Watermelon Cubes

• 1 Cup Strawberries huled and halved

• Maple syrup to taste

• 6 Mint Leaves

DIRECTIONS

• Place frozen watermelon, strawberries, and water in a high power blender

• Add in the maple syrup and mint

• Blend until mixture reaches preferred smoothie consistency

• Pour in glasses and serve

a cut above E X TR AORDiNAR Y

Our exclusive PathProven™ food trace technology is used to not only establish a link between an animal and each cut of meat, but also to genetically ensure that our beef is the highest quality and provides the best possible eating experience.

Our facilities use a slower line production with a focus on craftsmanship, ensuring a premium

All cattle raised for the Braveheart program are sourced from the Midwest within 200 miles of the pack facility to reduce both stress on the animals and the carbon footprint on our environment.

Braveheart cattle are raised humanely, and are much smaller than the industr y average. In addition, to prevent heat stress on the animal, cattle come from the Midwest–no further south than Kansas.

Braveheart cattle are fed a 100% U.S. grain-based diet.

Braveheart beef is the premier angus beef program in the countr y and is only available through Performance Foodser vice.

Grill Out Then Chill Out Chemical

Kay Ross Business Development Manager

Hip, hip, hurray! The winter coats and boots have finally been put away. You guessed it, SUMMER is here! Do you love cooking on the grill as much as I do? The smell alone leaves me breathless. Not to mention the taste, and it is so much healthier for you. I don’t know about you, but grilled food inspires me to eat better. Judging by the number of bathing suits displayed when walking into a department store, I’m not the only one feeling inspired by eating healthier. My prediction is that this year will be the best summer yet. We have overcome a lot since, you-know-what hit, and I believe, there is so much in store for us this summer. Your restaurants will be remarkably busy this year. Grills will be fully loaded with steaks and burgers, and all those other wonderful items that make your restaurant stand out.

Amid all that grilling, what is the one thing we tend to forget about, but then we are quickly reminded at the end of the day? Yep you guess it, CLEANING. Performance Foodservice is here to help make your life easier. We can help you clean up that sticky situation by introducing you to how do they say it? Your new best friend! Our Oven & Grill Foaming Cleaner is like no other. It is safe to use not only on stainless steel and cast-iron surfaces, but also on porcelain and glass. This product dissolves baked-on grease and carbon deposits on contact. The foaming formula clings to surfaces for maximum soil penetration, so there’s no need for scrubbing. Our convenient ready-to-use formula is so easy to use, all you need to do is spray on and wipe clean. By using this simple and easy product you now have more time to spend on other important projects and activities, like grilling and chilling! We have plenty in stock so try it, I promise you will not be disappointed. So as a reminder, gill out then chill out!

Breakfast and Brunch

Spring is in the air; warm weather is here, and the sun is shining bright (hopefully)! That means that the grills and smokers are getting cleaned off and brought out for a season full of cooking. In my opinion, this is a great time of year when the days are longer, the kids are swimming, and the adults are gathered outside for a fun time of grilling and chilling. Most people would associate this type of cooking with lunch and dinner, but I am here to tell you that you don’t have to limit yourself to just two meals a day. That’s right, why not pull that grill or smoker out for some breakfast and brunch recipes as well? You can’t say you grilled all day if you don’t start in the morning!

Grilling or smoking items for your breakfast and brunch menu is a great way to set yourself apart from the competition. I get it, it’s not the first thing that comes to mind when you think of morning menus, but if you check out these recipes below, I think you will agree there are all sorts of ideas and variations that can incorporate grilling and chilling into your menu.

Jordan Powell Business Development Manager

HOT SMOKED SALMON BENEDICT DIRECTIONS

• Heat smoker to 250 degrees with your favorite wood for smoking

• Season salmon on each side with salt, pepper and dill then place on smoker. Smoke salmon until internal temperature reaches 135 degrees

• While the salmon is smoking, prepare the hollandaise sauce according to the label and keep warm

• Butter the English muffins and toast until golden brown

• Prepare your water and poach the desired amount of eggs

• Once everything is completed, build the benedict by placing the salmon on top of the English muffin, top it with one poached egg and hollandaise sauce. You can then garnish the top with fresh lemon zest and fresh dill.

PFS Recommended Items

PFS ITEM# 529789 1 10 LB BAYWINDS SALMON PORTN 4 OZ B/S IND

PFS ITEM# 813183 8 14 OZ WEST CREEK SAUCE MIX HOLLANDAISE GF

PFS ITEM# 457139 24 6 CT HERITAGE OVEN MUFFIN ENG FORK SPLIT 2 OZ

PFS ITEM# 517879 1 30 DZ NATURES BEST EGG WHI LG AA LOOSE

PFS ITEM# 157189 36 1 LB NATURES BEST BUTTER SOLIDS UNSLTD AA TF

PFS ITEM# 483035 1 40 LB PEAK LEMON FCY 165 CT

GRILLED STEAK AND EGG FLAT BREAD DIRECTIONS

• Heat grill to 500 degrees

• Season steak with salt, pepper, and garlic. Place on grill and cook to desired temp (I recommend 120 degrees). Remove steak and let rest.

• Take burrata and whip until creamy, season with salt and pepper if desired and set aside

• While grill is still hot, place flat bread on the grates and cook until golden brown and crispy

• Place cast iron pan on grill with oil until hot and cook 2-3 eggs sunny side up

• Start building your flat bread by spreading the whipped burrata on the flat bread and top with the following: sliced steak, pickled red onion, arugula and eggs

PFS Recommended Items

PFS ITEM# 377720 6 14.5LB BRAVEHEART BEEF ANG OUTSIDE SKIRT CH

PFS ITEM# 595176 48 3 OZ HERITAGE OVEN FLATBREAD CRUST FLOUR OO 1

PFS ITEM# 642887 12 1 LB DELANCEY STREET ONION RED SWEET PICKLED

PFS ITEM# 617157 6 8 OZ PIANCONE CHEESE BURRATA BALL 4 OZ C

PFS ITEM# 517879 1 30 DZ NATURES BEST EGG WHI LG AA LOOSE

InAmericaLatin

Maria

Urquijo Hispanic Segment Specialist

Being born in front of the Caribbean Sea with its waves, radiant blue sky, and the breeze hitting our faces, is a privilege and an inspiration. Every smile on people's faces and that lost look in the immensity makes us feel free, happy, musical, and rooted in the customs of our large families that extend throughout our entire territory, also filled with large extensions of farms, rivers, lagoons, and swamps.

We have the wandering soul of fishermen who leave in the early morning to fish in the ocean or bodies of water for their sustenance, farmers who walk through the countryside in long workdays looking for cattle or herds, harvesters who go from town to town with their songs breaking the silence of nature, men who start their days in the middle of stories and narrations and then, in their breaks, gather to share the events and adventures while sharing an improvised grill made of four freshly

cut sticks that are lit with the fire of dry grass.

It is that same habit of being united that they take to their homes for moments of rest with their families. There, when children, grandchildren, and friends arrive on rest days, the best food is offered. The head of the family takes command and starts the ritual of installing an improvised grill to light the fire and put on the richest foods that they will share as a family. These family moments are moments of unity and coexistence.

The owner of the grill is the head of the household, and the others assume functions such as preparing the salad, the side dish, and the dessert. The meeting is a party around the grill, and there, the family is interwoven and linked while they wait for the fire to start sparkling and the meat, chicken, rabbit, lamb, pork, or fish to start

sweating its juices. It is the moment of the family, of laughing, of toasting, and of dancing to live, while each one waits for the head of the family to call them and ask: "How do you prefer your barbecue: blue, medium, or well done?" And there, the revelry and taste buds await the moment of jubilee to sit at the table and start the ritual of savoring their food. There begins another story, where voices are silenced by others telling anecdotes that never end. In the end, all smiling, after eating kilograms of different kinds of meat, they stand up and go to the grill, to the head of the household, to give him a big hug of thanks for such exquisite food. He looks at the now dim fire and smiles, perhaps thinking I did it well for the smiles of my guests.

The barbecue is about giving happiness and being with family.

BANDEJA PAISA (PAISA PLATTER)

Bandeja Paisa is a traditional Colombian dish from the Andean region of the country. It is a filling and delicious recipe that includes beans, white rice, chicharon, powdered beef, chorizo, fried egg, ripe plantain, avocado, and arepa, but you can substitute the powdered beef for grilled beef or pork.

INGREDIENTS

• 1 recipe Paisa Pinto Beans Frijoles Paisas

• 1 recipe white Rice Arroz Blanco

• 1 recipe Powdered Beef Carne en Polvo.

• 4 fried Pork Belly Chicharrónes

• 4 cooked Chorizos

• 4 fried eggs sunny side up

• 4 baked plantains or Tajadas de Plátano

• 1 recipe Hogao

• Lime and Avocado for Serving

DIRECTIONS

• When you are going to serve the Bandeja paisa, heat the beans and powdered beef and hogao. Make the chicharrónes.

• Cook the white rice and plantains.

• Fry the eggs and chorizos.

• To serve, place the rice in a tray or platter and place the rest of the ingredients as you like. I prefer the beans in a separate bowl, but you can ladle the beans next to the rice if you like.

• Bring the hogao in a serving dish to the table, so people can place it on top of the beans if they like.

LECHON ASADO PUERTORRIQUENO (PUERTO RICAN ROASTED SUCKLING PIG)

INGREDIENTS

• 1/2 cup garlic cloves or to taste peeled and chopped.

• 1/2 cup coarsely chopped onion.

• 1/2 cup salt

• Black pepper to taste.

• 3 tablespoons dried oregano

• 1 cup corn oil

• 1 10 to 15- pound suckling pig cleaned and ready to cook.

• Extra corn oil for basting

• 1 orange optional

DIRECTIONS

• Combine the garlic, onion, salt, pepper, and oregano with the oil.

• Wash and dry the pig thoroughly. Marinate it in the garlic and oil mixture for a few hours or overnight.

• Preheat the oven to 350F.

• Set the pig in a large roasting pan. Insert a ball made of aluminum foil into the pig's mouth. Fold the hind legs under the belly and tie them in place. Cover the ears with small pieces of foil. Bake for 3 to 3-1/2 hours, basting occasionally with corn oil, until the leg juices run clear when pricked with a fork.

• To serve, transfer the pig to a serving tray and insert the orange into its mouth.

• Let the pig rest for 10 to 20 minutes before you carve the meat.

unsurpassed Taste and Tenderness

Our exclusive PathProven™ food trace technology is used to not only establish a link between an animal and each cut of meat, but also to genetically ensure that our pork is the highest quality and provides the best possible eating experience.

Only the top 20% of premium hogs are selected for the Allegiance program, meeting specific marbling, color, and animal care specifications.

All hogs are raised on local farmer-grown corn diets which contribute to the beautiful marbling and superior flavor, juiciness, and tenderness.

Duroc terminal sires and Yorkshire/Landrace females are born and raised in the Midwest on a family owned collection of 24 farms which are routinely audited by third-party animal welfare authorities.

Allegiance pork is 100% all natural and is traced through our pioneering PathProven® program which enforces exacting specifications to ensure premium quality.

Cuts are specified for 1/8-inch maximum trim, and processed in a Single-source State-of-the-art facility by skilled craftsmen who focus on precision.

Available exclusively from

GRILLING Italian Style

Patrizio AlaiaaBusiness Development – Selling Specialist

When I think about Primavera (Spring), I think about the best season of the year. The days feel longer, the time changes, the trees are in bloom which lends itself to a pretty atmosphere and pleasant smells in the air.

There is a lot to celebrate during this season from Easter and Mother’s Day, Memorial Day and Passover, Cinco De Mayo and Father’s Day and of course spending time with great friends over a grill laughing. What is not to enjoy.

PROSCIUTTO DI PARMA WRAPPED ASPARAGUS

INGREDIENTS

• Asparagus

• Prosciutto di Parma

• Milk

• Parmigiano Reggiano

DIRECTIONS

Let’s boil the asparagus in a pot full of water and salt, in a small pot heat the milk and add parmesan cheese without boiling. When the cheese is all melted, let’s take off the heat. Once the asparagus is ready, grill them for a minute or two, wrap three at the time with prosciutto di Parma, put on a plate and finish with parmesan sauce.

PFS Recommended Items

GRILLED FLAT BREAD INGREDIENTS

• Flat Bread

• Burrata Cheese

• Cherry tomatoes

• Arugula

• Extra Virgin Olive oil

• Balsamic Glazed

• Salt & Pepper

DIRECTIONS

Grill flat bread for a minute on each side, when done cut the burrata in small piece and top the flatbread, add grape tomato, salt, pepper, arugula, and drizzle olive oil finishing with balsamic Glaze.

PFS Recommended Items PFS

INSALATA DI SPINACI, CAPRINO, NOCI, PERA INGREDIENTS

• Spinach

• Anjou Pear

• Goat Cheese

• Roasted Walnut

• Extra virgin Olive Oil

• White balsamic

• Salt & Pepper

DIRECTIONS

Wash and rinse spinach, cut pear in cubes, add crumble goat cheese and roasted walnut, toss everything with extra virgin olive oil, salt, pepper and white balsamic.

PFS Recommended Items

PFS

PORCHETTA PIZZA INGREDIENTS

• Pizza Dough

• Porchetta

• Broccolini

• Mozzarella Provolone Blend

• Parmesan shaved

• Garlic

• Calabrese peppers

PFS Recommended Items

DIRECTIONS

Blanche the broccolini for a minute or two and finish in sauté pan with garlic, extra virgin olive oil, calabrese pepper. Grill Ultimo pizza dough topped with Bacio blended mozzarella and provolone cheese blend. Once the cheese is nice and melted add Levoni porchetta, broccolini and finish with extra virgin olive oil and parmigiano shaved.

PFS ITEM# 79007 32 14 OZ ULTIMO PIZZA DGH BALL

PFS ITEM# 337771 6 5 LB BACIO CHEESE MOZZ P/S PROV SHRED

PFS ITEM# 267652 1 5 LB PIANCONE CHEESE PARMESAN SHAVED IMP

Packaging: Grillin' To-Go

Kristina McSpadden Business Development Manager

Summer is coming and what better way to kick off the season than by grilling a burger or smoking a brisket? How can your Performance Foodservice team help you find the kind of packaging that will preserve your hard work at the smoker and get your customers mouths watering? Whether you are dishing it out from a food truck or serving starving patrons in your restaurant, here’s a few barbeque food packaging choices that are, we daresay, fingerlicking good.

Aluminum Containers

Unlike plastic and foam, aluminum food containers can withstand high temperatures. These containers won’t suffer any damage when put into ovens and grills. Further, they are disposable and have a strong coating that makes them a good packaging option for barbeque food.

Deli Paper/Foil Sheets

It is common to see aluminum foil films being used for packaging and storing different kinds of food – especially wrapping BBQ meat and other smoked food. Their major property is to restrict the escape of moisture and oxygen. They are a nontoxic packaging option that does not affect the quality of the food it wraps.

Deli Paper pulls their weight as well, dressing up and protecting trays and containers that are handed off to hungry customers. Deli paper can be used as tray liners and food protectors. It also has a grease resistant property that will help keep the sauces in container.

Paper Napkins

Who could forget about the napkins! The absolute must have accompaniment to any BBQ, you can never have too many napkins. Trust us, your customers will (understandably) go through a ton of them. Grease and condiments and toppings and sauces are amazing, but they can really make a mess. We offer luncheon napkins, dinner napkins, linen like napkins, roll

towels, and the most economical napkin is one you put on a table in a dispenser. Your Performance Foodservice team member can help you find the right solution to save you money and time.

Moist Towelettes

Sometimes paper napkins just aren’t enough and that’s where moist towelettes are real winners. These wet napkins get to the dried, greasy, or sugary deposits on your hands and cleans them right off. With a fresh lemon scent, our moist towelettes are a great stand-in for when there’s no sink or hand soap around. As an added touch, sending these in your to-go orders ensures your customers can keep their hands clean while they eat those ribs on the go.

Butcher Paper Rolls

Restaurant tables need love and protection, too. Butcher Paper rolls are a thicker paper used by butchers, and in delis, to keep stains from soaking a

customer’s hands and clothes. Draping them over your tables will keep stains from soaking into the wood and add a unique rustic and homestyle feel to your eating areas. Add in a bunch of crayons and you’ve got an instant canvas to draw on—a great way to distract the little ones while they wait for their meals to come.

Butcher paper rolls add that extra something to your setting. They are not limited to simply covering tables either – you can wrap take-out orders, bundle up leftovers, or hang it on the wall for extra messaging or menu listings.

Reach out to your team at Performance

Foodservice to help find the best solutions for your BBQ food packaging needs. We have all the solutions you need for the demands of your business. Are you hungry after reading this because I sure am. I hope you have plenty of napkins!

Here are a few items from Performance Foodservice:

Grilling the Bar

Ashley Mayfield Business Development Manager

Warmer weather is approaching, and backyard cooking is ramping up! One thing this means is that the deliciousness of a nice cold, refreshing drink while you’re cooking and eating gets even better.

Yes, it is possible to start some great drinks on the grill and impress your friends and family even more! Grilling or smoking some of the ingredients included can add delicious complexity to the drinks. You can add a savory wood-fire flavor that perfectly balances the sweetness of the other parts of the drink.

Mocktails are the perfect complement to a grilling meal.

They look amazing, taste great, cut through the rich taste of grilled food, and can be enjoyed by everyone, meaning your nondrinking friends can also feel part of the fun.

GRILLED LEMONADE

Just one great example of a delicious non-alcoholic option, this smoky twist on a classic is perfect for a refreshing beverage option for your barbecue gathering. For this drink, lemons are cut in half and dipped in sugar, then grilled directly on the grates cut side down until nicely browned. The juice is squeezed from those halves and mixed with rosemary and honey to create a delightfully intriguing flavor profile.

Some other great options would be:

• Sparkling Watermelon Lemonade

• Moijito Mocktail

• Virgin Pina Colada

• Virgin Margarita

The Performance Foodservice - Atlanta Business Development Team is here for YOU! An elite team of culinary and product specialists curated to help you succeed with anything you need. Whether you are looking for cost/labor-saving solutions, a menu revamp, or tips on operational efficiencies, the team is here to guide and support you. Our team is well versed and no matter your concept, ready to step in and lend a hand.

Tony Schmidt tony.schmidt@pfgc.com

Director of Business Development/Executive Chef/Culinary Consultant

Meghan Padgett meghan.padgett@pfgc.com

Business Development Manager / Exclusive Brands

Bryan Corsini bryan.corsini@pfgc.com

Business Development Manager / Center of the Plate

Jeff Meagher jeff.meagher@pfgc.com

Business Development Manager / Seafood

Patrizio Alaia patrizio.alaia@pfgc.com

Business Development Manager / Italian

Kevin Delevan kevin.delevan@pfgc.com

Category Manager - Produce

Kristina McSpadden kristina.mcspadden@pfgc.com

C.P. M. Business Development Manager Nonfoods Specialist

Kay Ross kerance.ross@pfgc.com

Business Development Manager / Non-Foods

Vanessa Hunter vanessa.hunter@pfgc.com

Business Development Manager

Ashley Mayfield ashley.mayfield@pfgc.com

Business Development Manager

Jordan Powell jordan.powell@pfgc.com

Business Development Manager

William Moises william.moises@pfgc.com

Business Development Manager

Fabio Orozco fabio.orozco@pfgc.com

Business Development Manager

Maria Urquijo maria.urquijo@pfgc.com

Business Development Manager

Dawlish Carmauta dawlish.carmauta@pfgc.com

Business Development Manager

Paulina Silva paulina.silva@pfgc.com

Business Development Manager

Jerry Herrera jerry.herrera@pfgc.com

Business Development Manager

YOUR TEAM OF CULINARY SPECIALISTS

“Food is what connects us. Every morning, every afternoon and every evening it is apart of our lives. It brings us together regardless of who we are, where we are from and what we do.”