Performance Table - Holiday Edition 2023 by Performance Foodservice

AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION

Holiday EDITI ON

contents

Editorial Meghan Padgett

Culinary Corner Chef Tony Schmidt

Holidays Are Bad to the Bone Bryan Corsini

Seafood Delicacies for Fall and Winter Holidays Jordan Powell

Produce: Holiday Recipes Kevin Delevan

Holiday Meals from Scratch Packaging for the Season Kristina McSpadden

What’s the Holidays Without a Little Cleaning? Kay Ross

Brunching it for the Holidays Jordan Powell

Mocktails for the Holidays Ashley Mayfield

Beverages: As The Weather Gets Colder, The Drinks Get Warmer! Vanessa Hunter

Holiday Food Traditions In Latin America Jerry Herrera

Buon Natale! An Italian Christmas Patrizio Alaia

The Performance Table A Performance Foodservice Publication

nn’s Arcadian Harvest & Candied Sweet Potato Salad ®

Exclusive Brands Manager Meghan Padgett Marketing Graphic Designer Eddy McIlvain

PREPARATION

adian Harvest® Classic n Vinaigrette sweet potatoes pumpkin seeds megranate seeds

TS FOR CINNAMON VINAIGRETTE 2 THE PERFORMANCE TABLE

Corporate Executive Chef Tony Schmidt

Using Mann’s Sweet Potato Spears, slice spears into ¼ inchDirector piecesof Sales Danny Farist and par cook in boiling water. Remove potatoes and while they are Vice President of Marketing Timothy Woods still hot add powder sugar and mix well. Deep fry until golden brown and hold them at room temp. You can also bake sweet potatoes until Oldfor Oakwood Rd, Oakwood, GA 30566 golden brown at 400 degrees F, for about 20 minutes. It is3501 okay 770.532.7779 miltonsmktg@pfgc.com the potatoes to still be a little wet when you mix in the powdered www.performancefoodservice.com sugar it will help in dissolve the sugars and help caramelize. Plating

editorial

he holiday season is upon us. During the holidays, consumers try to make more meaningful connections with the people in their lives. Restaurants provide the perfect space and the avenue to do so. With grocery store prices continuing to rise, this is your chance to capitalize on being the “Easy Button” for your community. There are three ways to support the needs of your customers for the holiday season: dine in, take out, and catering. All of these are easy to execute, and you can model them to reflect your strengths and labor skill level. Dine in: • Offer avenues for larger/private parties. • Utilize set menus to decrease the impact on the kitchen. • Give incentives for prebooking. Take out: • Utilize online ordering platforms to help streamline ordering. • Have a dedicated individual to command this area. Catering: • Market to local businesses, churches, and event facilities. • Use social media as a platform to promote to local customers to encourage pre-ordering for holiday take and bake or hot and ready meals. Lastly, do not forget to capture the business to encourage repeats after the holidays. Gift cards are a great way to do this. Encourage local businesses to give a gift card as a client “Thank You.” Offer a “Buy One, Get One” promotion. Coach your team to suggestively sell as stocking stuffers (impulse buys). This will help increase your gift card sales as well as guarantee customer visits after the holidays during your slower seasons. As you read through this edition, I am sure you will find some winning ways to make your operation shine during the holidays. Please know we are here to help grow your business. Do not hesitate to connect with our Business Development Team, Culinary Team, or myself to talk out your execution plan.

Meghan Padgett Brands Manager

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Culinary

r e n r Co 4

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TONY SCHMIDT CORPORATE EXECUTIVE CHEF If you are anything like me, your favorite part of the holidays is the food. There’s nothing wrong with the classics, but this year let’s try switching it up by bringing something new to the table.

BRUSSELS SPROUTS SLAW

Four ingredients make this elegant side one that will become a staple on your menu all winter long. INGREDIENTS: Shaved brussels sprouts Honey mustard dressing Almonds – Slivered and toasted Dried cranberries

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LAMB CHOPS WITH CHIMICHURRI

Grilled to perfection, paired with chimichurri sauce to help this meal explode with flavor.

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MASHED SWEET POTATOES WITH CHIPOTLE

Spicy chipotle offers a great compliment to any holiday offering. Rich, creamy, and savory, you will not be disappointed with this dish.

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PEPPERMINT CANNOLI

Doesn’t get any easier than this. Drizzled with chocolate and peppermint. This spin on a classic dessert is perfect for the holidays.

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PEANUT BUTTER MILE HIGH CAKE #475664

Few things are better after a delicious main course than a tantalizing dessert. We say let the accolades continue with a fine dessert from our Sweet Encore™ Fine Desserts line. ASK YOUR LOCAL PERFORMANCE All our premium desserts are in a price range that can satFOODSERVICE AREA MANAGER FOR isfy everything from casual to fine dining. The line offers a A COPY OF OUR SWEET ENCORE delicious array of more than 20 desserts ready-to-eat and DESSERT CATALOGUE TODAY! thaw-and-serve from hand-picked leading purveyors of fine desserts. From decadent cakes to mouthwatering pies to cookies, cheesecakes and visually stunning individually portioned desserts, Sweet Encore™ has everything to meet all of your post dinner needs.

Scan here for the latest Sweet Encore Brochure

Holidays that are

BAD TO THE BONE

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Bryan Corsini Business Development Manager – Center of the Plate I love the holidays. The air turns cooler, and the thought of large tables piled high with copious amounts of delectable food crosses my mind. I’m not a Halloween guy, as candy and dressing up aren’t part of my feel good. What makes me feel good? MEAT makes me feel good. Always has and always will. What’s even better than meat? Well, meat still hanging on the BONE! This edition of Performance Table has me pining for the fireplace and football. Overcast skies and promises of a white Christmas with bows hanging heavy with snow? Yeah, not so much! We live in the deep south. Snow is a once in a decade event and we are actively fishing on the lake well into December. But the Holiday Roast is a

tradition alive and well. We love our Roast Beef and Roast Pork around the holidays and Surety and Allegiance are brand names that we have grown to know and trust. I have selected these two items because they are the same item. One in beef, and the other in pork. They are the same segment of muscle structure and both have the same bone to meat ratio. The Pork Rack from Allegiance IS THE PRIME RIB OF PORK. And the Bone-In 2x2 Ribeye from Surety, is the PRIME RIB of, well, PRIME RIB! Both are the most delectable part of the animal and they come with a handle. Nothing better, in my opinion.

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CLASSIC PRIME RIB OF BEEF Is there anything more satisfying than a huge prime rib of beef on Thanksgiving Day? Especially when everyone is expecting dry and flavorless turkey. Hours of preparation only to have a rag tag old bird, hogging up the center of the table. What about all the TRIMMINS? What? You can have all the trimmings with a Prime Rib. From Corn Bread Stuffin’ to Sweet Potato Casserole, they all go just fine with Prime Rib. What about the Cranberry Sauce? Okay, you got me there! But any other holiday from Easter to Rosh Hashanah, a Prime Rib is the ticket to a satisfying dinner. How we go about the preparation of this roast is primarily about how many portions are needed. Most of us will not serve a portion per bone, as that would yield a 24-32 oz. serving. So, the bones thus become a flavoring agent while the meat cooks. Cooking meat on the bone is the ultimate flavor enhancer and simply imparts tons of flavor into the product. Bones are also a guideline for portion size. The most frequently asked question is: How long do I cook it to get

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2 19 LB

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SURETY BEEF RIBEYE B/I CH 2X2

the best results? Begin cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare prime rib, 13-14 min per pound for medium rare prime rib, or, 14-15 min per pound for medium well prime rib. A meat thermometer is essential to cooking it perfectly! Next, there is the element of seasoning. While many recipes will call for a plethora of seasonings and herbs, I am a simple fellow. I believe in the most ancient of all seasoning blends: Kosher coarse or sea salt and freshly ground, cracked black pepper. I always use a high-quality olive oil for a binder and then I rub the entire rib with my salt and pepper mixture. I am also a rare to not quite, medium rare guy. Varying degrees of doneness is another benefit of this cooking method. You are sure to have more rare slices in the middle and more medium towards the ends. These are the perks of cooking a big, beautiful Prime Rib for the holidays.

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ALLEGIANCE PORK RACK 10 BONE FRNCHD

CLASSIC CROWN ROAST OF PORK Let’s move on to the PRIME RIB of Pork. The Allegiance 10 Bone Pork Rack is truly a delight. This blend of Duroc and Yorkshire Breeds is a minimally processed thing of beauty. For the holidays, it is enormous in flavor and texture. Remember all those trimmings we were worried about because we weren’t serving turkey? Well, there isn’t one thing, including the Cranberry Sauce, that can’t be served here. In fact, many will season Pork Roasts with the same spice blends used for poultry. My favorite spice blend for this application is a Tuscan style rub. We begin with our ingredient list: 1. 2. 3. 4. 5.

Zest from 3 lemons Cracked black pepper Sea or Kosher coarse salt Finely chopped rosemary leaves. Good quality olive oil as binder

Preparation of the pork rack is the beginning to an outstanding visual presentation. Before applying any seasoning compound, lay the roast flat, meat side down, bone and membrane side up. Draw your thin bladed knife (preferably boning knife) in between each bone, cutting approximately one inch into the flesh directly down the bone line. In this fashion you have created an accordion appearance to the rack. Before we form the Crown Presentation, it is important to season the entire rack liberally. Combine the

spice mixture until you form a loose paste. Rub the rack with the paste thoroughly. This is the last time you can fully season the meat. Now, take the rack and form it into a circle with the meat (loin muscle) facing out. The bone and membrane side should be on the inside of the circle. Secure the ends together with butcher’s twine. If you desire a cleaner appearance, you can use a skewer and lace the ends together through the loin muscle. How long to cook pork for per pound? Traditionally, pork roasts are prepared by cooking them for 25 minutes per pound of meat at 350º F. Use a thermometer to read the roast's internal temperature. When the temperature reaches 140º F, pull the roast out of the oven; it'll continue to cook due to the residual heat and reach 145º. I am much more a fan of pulling the roast at 130º F, allowing it rest and reach 135º. However, this is just my personal preference. At this point, you will notice that there is a large crown of pork with a hole in the center. This hole can be filled with anything from corn bread dressing to bread stuffing. You could also get creative and do an oyster stuffing. You could go the Latin route as well and incorporate chorizo! Serving this item is even easier as a one bone portion makes for an excellent individual meal. Regardless of the culinary turn you take to make it your own, these two Bone in Rib items make for an unusually festive and flavorful holiday. A holiday that you might say is BAD TO THE BONE! THE PERFORMANCE TABLE

Jordan Powell Director of Business Development As the cool breeze starts to settle in and the holiday season draws near, it's time to embrace the bounties of the ocean with a delectable array of seafood products and dishes. Seafood is not only a healthy and versatile option, but it also adds a touch of elegance and richness to holiday feasts. In this article, we explore some seafood ideas and recipes that will make your fall and winter celebrations unforgettable.

HOLIDAY FEAST:

When it comes to holiday gatherings, seafood can take center stage and impress your guests. Consider starting with a lavish seafood platter featuring fresh oysters, succulent shrimp, delicate crab claws, and luscious lobster tails. Enhance the platter with an assortment of dipping sauces like cocktail sauce, garlic butter, or mignonette. Additionally, smoked salmon and trout make excellent appetizers, either served on their own or incorporated into delightful canapés or sushi rolls.

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1/ 100 CT 5/ 2 LB 6/ 12 OZ 6/ 3 LB 1/ 30 LB 1/ 10 LB 2/ 2-2.5L 6/ 8 OZ

PACKER OYSTER BLUE POINT BAYWINDS SHRIMP WHI 16-20 EZ PEEL F PAC COVE CRAB CLAW CKTL PACKER CRAB SNOW CLAW CKTL 16-20 PACKER CRAB SNOW CLUSTER 12 UP CA BAYWINDS LOBSTER TAIL COLD 4-5 OZ F EMPIRES TREASURE SALMON CLD-SMKD SLCD SKNLS DUCKTRAP TROUT FIL SMKD FZ

Sea

DELICACIES F

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afood

FOR FALL AND WINTER HOLIDAYS THE PERFORMANCE TABLE

SEAFOOD TAPAS:

For those looking to add a touch of diversity to their holiday spread, seafood tapas offer a delightful solution. Try preparing garlic butter shrimp, grilled calamari with lemon and parsley, or Spanish-style Gambas al Ajillo (garlic shrimp). These bite-sized delicacies will be a hit at any holiday party and can be served with a glass of crisp white wine to enhance the experience. INGREDIENTS: 1 lb. shrimp not frozen 1 cup white wine dry 1 cup tomatoes diced 1 onion small, diced 1 tsp red wine vinegar 2 tbsp olive oil

Salt and pepper to taste 2 tbsp parsley fresh, chopped 1 dash red pepper flakes 1/4 tsp oregano Optional: 2 oz grated Manchego cheese

DIRECTIONS: 1. In a large skillet, sauté the onion in olive oil on low until onion is translucent. 2. Add the tomatoes, wine, oregano, vinegar, and red pepper flakes and bring to a boil. 3. Turn down heat and simmer for about 15-20 minutes or until thick. 4. Add the shrimp and cook until pink. 5. Sprinkle with fresh parsley and Manchego cheese. 6. Make sure plenty of warm crusty bread is on hand.

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SEAFOOD PAELLA:

For a show-stopping main course, there are plenty of seafood options to explore. A classic and indulgent choice is the Seafood Paella, a Spanish rice dish teeming with prawns, mussels, clams, and squid, infused with aromatic saffron and paprika. Alternatively, you can opt for a roasted whole fish, like a snapper or branzino, seasoned with herbs and lemon, and served with a zesty citrus sauce. For a hearty yet elegant touch, consider a rich and creamy seafood chowder, blending the flavors of shrimp, scallops, and fish in a velvety broth.

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5/ 2 LB 10/ 1 LB 10/ 1 LB 4/ 2.5 LB 6/ 36 OZ 1/ 10 LB 2/ 5 LB 1/ 20 LB

BAYWINDS SHRIMP WHI 16-20 RPDT/ON F EMPIRES TREASURE MUSSELS WHL BLK POLISHED F WORLD DOCK CLAM 11-16 FZ NM ROMA SQUID R&T FZ USA RICELAND RICE YLW W/SAFFRON TFF CONTIGO SAUSAGE CHORIZO LINK 4/1 S CHEF PAUL SAUSAGE ANDOUILLE ROPE SMK WEST CREEK PEAS GRN IQF

SEAFOOD POT PIE:

Seafood dishes can bring warmth and comfort to the dining table as the winter temperatures start to drop. A comforting seafood pot pie, packed with chunks of fish, shrimp, and vegetables in a luscious creamy sauce, is a great choice for a family dinner. Pair it with a flaky puff pastry crust for added decadence. Additionally, baked stuffed clams or mussels with a flavorful breadcrumb topping can be a delightful appetizer or side dish, perfect for sharing around the fireplace. INGREDIENTS: 1 tsp salt 2 cups peeled and diced potatoes (2 medium russet potatoes) 4 slices bacon, cut in half 1/3 cup Gold Medal™ all-purpose flour 2 bottles (8 oz each) clam juice 1/4 cup whipping cream 1/2 tsp onion salt 1 cup frozen peas and carrots, thawed 1 cup frozen corn, thawed 1 tbsp chopped fresh thyme leaves 1 cup cooked deveined peeled medium shrimp, tail shells removed (about 6 oz) 1 can (6 oz) crabmeat, drained, flaked (about 1 cup) 1 sheet frozen (thawed) puff pastry (from 17.3-oz package) DIRECTIONS: 1. In 2-quart saucepan, heat 2 cups water and the salt to boiling over high heat. Add potatoes, heat until boiling. Reduce heat to medium, cover and simmer 5 to 7 minutes or until tender. Drain. 2. Heat oven to 400°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. 3. Meanwhile, in a heavy 3-quart saucepan, cook bacon over medium heat, turning occasionally, until crisp. Remove bacon, crumble and set aside. Using wire whisk, stir flour into bacon drippings. Gradually stir in clam juice, whipping cream and onion salt. Heat until thickened and bubbly, stirring constantly. Stir in potatoes, bacon, peas and carrots, corn and thyme. Cook 3 to 4 minutes longer or until hot. Stir in shrimp and crabmeat. Spoon mixture into baking dish. 4. On lightly floured surface, unfold pastry. Roll into 12x8-inch rectangle. With sharp knife, cut slits in pastry to allow steam to escape. Place pastry in baking dish over hot seafood mixture. Roll outer edges of pastry over edges of baking dish, and press onto edges. 5. Bake 30 to 40 minutes, or until crust is deep golden brown. Let stand 10 minutes before serving.

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PRODUCE:

Kevin Delevan Category Manager – Produce

Holiday Recipes

HERBACEOUS STEAK SALAD: INGREDIENTS: 4 oz Arcadian Harvest Ruby™ Blend 6 red grape tomatoes 3 oz sweet corn, grilled 12 Mann Packing butternut squash cubes, roasted 2 oz Gorgonzola cheese 6 slices New York strip steak, grilled 2 oz herb mustard vinaigrette DIRECTIONS: To make the garnish, place one butternut squash cube, one thin slice of steak, one grape tomato, and one more butternut squash cube on a cocktail skewer. Combine Arcadian Harvest Ruby™ Blend with roasted corn kernels, Gorgonzola cheese, and vinaigrette in a large bowl and toss. Fill a stemless martini glass with salad. Garnish with the steak skewer. HERB MUSTARD VINAIGRETTE: 2 tbsp spicy brown mustard 1 tsp garlic, minced 2 tbsp honey 1/4 cup apple cider vinegar 1/4 cup smoked olive oil 1/4 tsp black pepper 1/4 tsp salt 1 tbsp parsley, cleaned, chopped 1 tbsp dill, chopped 1 tbsp basil, chopped DIRECTIONS: Whisk all ingredients in a bowl, refrigerate until serving. Makes one cup

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™

ARCADIAN HARVEST® & CANDIED SWEET POTATO SALAD: INGREDIENTS: 3 oz Mann’s Arcadian Harvest® Classic 3 tbsp Cinnamon Vinaigrette 1/4 cup candied sweet potatoes 2 tbsp toasted pumpkin seeds 1/8 cup fresh pomegranate seeds DIRECTIONS: Using Mann’s Sweet Potato Spears, slice spears into ¼ inch pieces and par cook in boiling water. Remove potatoes and while they are still hot add powder sugar and mix well. Deep fry until golden brown and hold them at room temp. You can also bake sweet potatoes until golden brown at 400º F, for about 20 minutes. It is okay for the potatoes to still be a little wet when you mix in the powdered sugar, it will help in dissolving and caramelizing the sugars.

CINNAMON VINAIGRETTE: 1/3 cup olive oil 1/3 cup raspberry vinegar 1 tbsp sugar 1 tbsp salt 2 tbsp ground cinnamon DIRECTIONS: Whisk all ingredients in a bowl, refrigerate until serving. Makes one cup. PLATING: Mix all ingredients together and stack high on the plate with pomegranate seeds arranged around the outside of the salad in a decorative fashion.

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SCARLETT BUTTER™ LETTUCE WITH VEGETABLE “CEVICHE”:

This recipe features summer vegetables but can easily be made with marinated roasted vegetables as well. Feel free to trade out any vegetables or fruit depending on what’s available. INGREDIENTS: 4 heads Mann’s Scarlett Butter Lettuce, washed and quartered 1 orange & yellow bell pepper, diced 2 medium zucchini, diced 2 medium avocados, diced 1 cup heirloom grape tomatoes, diced 1-1/2 cup corn kernals, fresh (2 ears) 1/2 cup cilantro, coarsely chopped

DIRECTIONS: In a large bowl, whisk the first six ingredients together and season the dressing with salt. Gently fold in the bell pepper, zucchini, avocado, grape tomatoes, and corn. Refrigerate the ceviche for at least 2 hours. Fold in cilantro just before serving and service the ceviche chilled.

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INGREDIENTS FOR DRESSING: 2 tbsp spicy brown mustard 1 tsp garlic, minced 2 tbsp honey 1/4 cup apple cider vinegar 1/4 cup smoked olive oil 1/4 tsp black pepper 1/4 tsp salt 1 tbsp parsley, cleaned, chopped 1 tbsp dill, chopped 1 tbsp basil, chopped PLATING: Place two quarters of the Scarlett Butter TM Lettuce heads, ends facing each other on one plate. Gently add the "ceviche" over the two ends. Garnish with lime wedges and cilantro.

ARCADIAN HARVEST RUBY™ WITH ROASTED PEAR, WALNUTS & CAMEMBERT CHEESE & HONEY-WALNUT VINAIGRETTE WITH PUFF PASTRY CROUTONS: ™

Arcadian Harvest Ruby with Roasted pear, Walnuts & Camember INGREDIENTS: INGREDIENTS FOR DRESSING: Cheese & Honey-Walnut Vinaigrette with Puff Pastry Croutons 8 cups Arcadian Harvest Ruby™ 2 tbsp sherry vinegar

3 medium Bosch pears, peeled, halved, cored and roasted (recipe right) REDIENTS 1/4 lb (6 slices) Camembert cheese or another blue cheese ps Arcadian2 cups Harvest Ruby™ walnuts halves 1/2pears, sheet puffed frozen dium Bosch peeled,pastry, halved, cored and roasted 1/8 cup butter, melted pe right) Honey to drizzle over or cheese (6 slices) Camembert Cheese another blue cheese

2 - 3 tsp honey 1 tsp Worcestershire sauce PUFF PASTRY CROUTONS 1 small garlic clove,PREPARATION minced & mashed to a paste with 1/4 teaspoon salt Preheat the oven to 400 degrees Fahrenheit. Cut small squares ou 1/2 tsp Dijon-style mustard of the half sheet of puff pastry. Place on cookie sheet and brush w 1/4 cup olive oil

melted butter. Cook for 15 minutes until golden brown. SALAD DIRECTIONS

ps walnuts halves ROASTED PEAR PREPARATION PUFF PASTRY CROUTONS DIRECTIONS In a large bowl whisk together the vinegar, eet puffedPreheat pastry,the frozen oven to 400º F. Cut small squares out of the half sheetPut of puff the honey taste, the Worcestershire oven rack in middle to position and preheat ovensauce, to 425°F. Toss p p butter, melted pastry. Place on cookie sheet and brush with melted butter. Cook for 15 garlic paste and mustard. Add salt and pepper with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan ey to drizzle over cheese minutes until golden brown. to taste. Add the oil in a stream, whisking, then season with andthepepper. stirring and turning andsalt whisk dressingRoast until pears, it is emulsified. twice, until pears are tender and beginning to brown, 20 to 30 min ROASTED PEAR DIRECTIONS REDIENTS FOR DRESSING 15 the minutes. Put oven rack in middle position and preheat oven to 425°F. Toss then pearscool about Add Arcadian Harvest Ruby™. Toss the blespoons Sherry vinegar with oil and spread in one layer in a 17x12 -inch shallow baking pan, salad well and divide it among 6 salad plates. 3 teaspoons honey then season with salt and pepper. Roast pears, stirring and turningSALAD over PREPARATION Arrange half pear, 1 slice of the Gorgonzola, spoon Worcestershire sauce twice, until pears are tender and beginning to brown, 20 to 30 minutes, 1/3 cup walnuts and the puff pastry croutons In a large bowl whisk together the vinegar, the honey to taste, the thenminced cool for&about 15 minutes. all garlic clove, mashed to a paste with 1/4 teaspoon salt along the edge of each plate. Drizzle walnuts Worcestershireand sauce, thewith garlic paste, the mustard, and salt and cheese honey. aspoon Dijon-style mustard pepper to taste, add the oil in a stream, whisking, and whisk the p olive oil dressing until it is emulsified. 19

PERFORMANCE TABLE Add the Arcadian HarvestTHE Ruby™. Toss the salad well, and divide it

Holiday Meals from Scratch

Packaging for the Season

Kristina McSpadden Non-Foods Category Specialist

packaging available.

I am not sure about you, but with everything that needs to be completed during the holiday season, cooking really is not on the top of my to do list. More customers are asking for take home, precooked meals than ever before. Major restaurant chains have found there is a need in the home segment and are preparing full holiday meals to go. I believe the word of 2023 will be “convenience.” Today’s working adults just do not always have time to prepare meals, especially if the family is coming into town. Delicious and quick has become my motto this year.

Shelf life is a key factor in preparing your meals. It is important to pick the correct packaging that will help you extend the shelf life. Some packaging will help keep your meals fresh by locking out moisture and preventing any type of microbial growth.

Let your Performance Foodservice team help you build a holiday menu complete with new and bold packaging ideas. Ready to Eat Meal services will be 20-billion-dollar industry in 2023. So, let us get you started!

I am environmentally conscious. Are there packaging options to reduce my carbon footprint?

Planning is necessary if you want to consider take home holiday meals. You will need to define your menu and have space for food storage as well as packaging storage. You will need to prepare enough space to prepare larger meals that can be cleanly and safely packaged. You will need some room to spread out. Create a website or post the available options on social media. Once you exceed their expectations for Thanksgiving, I guarantee they will be back for their Christmas meals. Once you have decided on your holiday menu, let us help with the different packaging options that are available.

QUESTIONS TO ASK YOURSELF: Do you want to prepare and bake the meal and offer a heat at home option or do you want to offer the cook at home option? There are options available for microwavable, ovenable plastics or foil 20

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How can I extend the shelf life of a prepackaged meal?

Will you offer only preorders, or will you present options in a cooler for grab and go? We have hundreds of packaging options for you. Our team genuinely enjoys finding the perfect solution for you.

Absolutely!! We have a large variety of compostable options made with sustainable materials. We even offer paper bake-in packaging options. No dishes and no waste. I am concerned about the cost of supplies. What can Performance Foodservice do to help me? We have an entire Business Development team to collaborate with you on food costs, packaging costs, labor costs and production costs. Combined, our team has hundreds of years of experience to help you grow a new segment of your business. Performance Foodservice helps you plan so you get exactly what you need when you need it. No unnecessary product or packaging. Is there special labeling I need to sell grab and go meals?

According to the Board of Health, any packaged or closed product that can be self-served by a customer must contain a label. We are your one stop solution to provide you with labels and or machines for grab and go food solutions. This is a perfect opportunity for branding. Let’s partner and get your name out there! Another area for great profit margin would be offering holiday jams, jellies, baked goods, pies, and cakes. Add a homemade touch by using natural colored packaging and bows, ribbon, cord, and homemade messages. We offer all types of packaging to enhance your presentation. Studies show, when you create a homemade packaging for your pies and cakes you sell 88% more product. Lastly, let us help with your catering. We have everything you need from trays, plates, utensils and bags to make your holiday catering as easy as, well..pie. Be versatile, be unique and stand out from your competition this holiday season. Ask your Performance Foodservice team how we can enhance your profits while upgrading your packaging and creating a brand-new business segment.

Holiday Essentials PFG Item # Item #

Product Description

Pack

PFG Item # Item #

Product Description

Pack

622568 EMI-199SB

316178 EMI-720B 12” Round ConServe Tray, Black

Ice /Candy Scoop Black Slotted

291540 EMI-207B

316168 EMI-760B 16” Round ConServe Tray, Black

2oz. Ladle, Black

6” Heavy Duty Tongs

Essentials Cake Knife, Black

533544 EMI-210B

317385 EMI-780B 18” Round ConServe Tray, Black

25 435464 EMI-ECKB

263951 EMI-320LP 12” Dome Lid (PET)

413044 EMI-209B

441266 EMI-360LP 16” Dome Lid (PET)

9” Tong Scalloped Heavy Tong 230914 EMI-SP6B

264009 EMI-380LP 18” Dome Lid (PET)

264003 EMI-SP9B

339334 EMI-PTB64-10B PrepServe 64oz PET Bowl Black

144

Clear Ware 9 oz. Squat Tumbler

20/25 500

Meal Kit F-K-S-N SLVR Rolled In Linen Like Napkin

100

Meal Kit F-K SLVR Rolled In Linen Like Napkin

100

867686 SABERT 10IMP144S

144

613948 EMI-ESP10B Essentials 10” Serving Spoon (FS)

250

418818 SABERT CMFK100N

613946 EMI-102PB 8.5” Serving Spoon, Polypropylene

9” Plate Clear

259665 SABERT CMFSK100N

613945 EMI-101PB 8.5” Serving Fork, Polypropylene

250

286688 EMI-CWT9

337269 EMI-PTB12L PrepServe 12” dia PET Lid for 160oz Bowl

6” Plate Clear

316338 EMI-PTB160-12B PrepServe 160oz PET Bowl (10 lbs) Black

12/10 - 120

253257 EMI-YCW9C

316344 EMI-PTB10L PrepServe 10” PET Lid for 80oz or 64oz Bowl

Squares 9.5” Dinner Plate Black

12/10 - 120

400473 EMI-YCW6250

316380 EMI-PTB80-10B PrepServe 80 oz. PET Bowl (5 lbs) Black

Squares 6.5” Dessert Plate Black

Plate Plastic Whi 10.25" W/Silver

12 1 DZ

867688 SABERT 6IMP144S

100

Plate Plas Whi 6" W/Silver

12 1 DZ

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What’s the Holidays Without a Little Cleaning?

Kay Ross Non-Foods Category Specialist

As we prepare for the close of another year, we have a lot to celebrate and a lot to be thankful for. We had challenges throughout the year but YOU, our customers, always seem to find joyous ways to keep your customers coming back. This holiday season will be the best one yet. Think back to where we all were last year. We even thought that was the best year! But, after seeing the progress from last year to this year, I think we can all agree that we are seeing bigger and better things ahead of us. The holidays bring such joy! Families travel near and far just to spend quality time together. This type of quality time has been shown to have positive effects on everyone, including stress relief and mood improvement. During these joyous occasions, tasty food will always be the main attraction. What is that popular saying? “Great food and great company are two of life's simplest, yet greatest pleasures.” And that is exactly what you get during the holidays. Unfortunately, when the party is over and your customers leave (happily I might add), there is one thing standing in the way…… CLEANING! I bet no one on your team can honestly say they enjoy cleaning. Heck, I don’t either. However, by allowing Performance Foodservice to assist you with all your cleaning needs, I can assure you we can help make things much easier for you and your employees. Follow these basic tips below to make cleanup quick and painless.

First…..Clean as You Go

Cleaning and sanitizing are an essential part in keeping your restaurant safe. By cleaning as you go, you add value to your daily routine. It also reduces the amount of time spent during shift changes and at closing, which in turn helps save on labor. Performance Foodservice offers a ready-to-use sanitizer, Redi Sani, which is a pre-mixed quaternary based cleaner, disinfectant and deodorizer that meet all requirements of the health department. It can be used on countertops, dining tables, food prep areas, cutting boards, etc. The list really goes on and on! It is a perfect option that will allow your employees to clean as they go in one step. It will lower the risk of cross-contamination and foodborne illness, protecting your customers from sickness. Not to mention you will see fewer accidents and injuries. Try it out for yourself, I promise you will not be disappointed.

Sani Quad Food Service Sanitizer PFS Item # 244418 – 4/1 Gallon PFS Item # 257756 – 6/1 Quart

Next…..Know How to Deal with the Dishes

You are at the end of an amazing evening! You have watched so many families and friends gather in celebration of their favorite holidays. Once they all have departed, leaving pleasantly 22

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surprised by the experience they just endured, you take a deep breath and have a quick flashback about what just happened! You suddenly remember all of those dishes that started piling up an hour before closing. Performance Foodservice can help you with that problem as well! Our pre-soak softens soils and food deposits prior to dish machine cleaning. Designed to breakdown stubborn food from silverware, utensils, and dishes. It will help maintain the shininess on flatware and reduce spots and streaks. And, with the national average cost around $0.60 and rising to wash a rack of dishes, your savings will increase significantly by implementing pre-soak.

Flatware Presoak

PFS Item # 243579 – 2/1 Gallon PFS Item # 243649 – 4/1 Gallon

Lastly…..Don’t Forget about the Restrooms

A clean restaurant is vital to creating a comfortable and welcoming ambiance that prompts your customers to return. For me, the restroom is a good indication of the cleanliness of the entire restaurant. If the restroom isn’t clean, then my chances of returning are very slim. Performance Foodservice can align you with the correct products that will help keep your restrooms clean and sanitized. Our all-purpose cleaner with bleach is a tough foaming cleaner, boosted with the stain cleaning power of bleach. This one-step cleaner removes grease, food, mold stains and more. All-purpose cleaner with bleach kills 99.9% of germs and will remove stains in under one minute. I know we are talking about the restrooms, but it also works great in the kitchen as well. It easily removes dust and dirt while disinfecting the surface, leaving no residue behind. To me, this is a win-win for everyone! And because it works so quickly, your employees now have more time to spend on larger projects. Use it to clean as you go when you need to do a refresher in the restrooms as well. Take advantage of this multi-use, powerful cleaning application that will make cleaning your beautiful restaurant a breeze. Reach out to your local Area Manager today and add this product to your next order; you will be pleasantly surprised with the results!

All-Purpose Cleaner With Bleach PFS Item # 243671 – 6/1 Quart

From improving your mood and your customers' mood to increasing your sales, you must maintain a clean and healthy restaurant. The items listed above are just a few basic items we carry at Performance Foodservice to assist in your restaurant's cleaning needs. Your Area Manager is here to help with any cleaning applications you have no matter how big or small. Our team will help take the worry out of your cleaning needs so that you can focus on hosting all those amazing holiday gatherings.

SANITIZING TO SUCCESS! The essential brand in non-food and chemical products. Manufactured to meet the changing needs of foodservice, our products comply with health and sanitation guidelines. For quality, performance and value in non-food essentials, operators trust First Mark™. Every First Mark™ product is manufactured to extracting specifications and designed to meet the ever-changing needs of the foodservice operator. For the mark of quality in non-foods sanitation essentials, turn to First Mark™.

PerformanceFoodservice.com/Contigo

Brunching it for the Holidays Jordan Powell Director of Business Development

The holidays are a special time for me and I imagine they are for you as well. For me it is a time where I try to slow down on this crazy roller coaster we are all on called LIFE. It is a time to make memories, to see the family that we somehow never have time to visit during the year and bringing smiles to the kids' faces that will be remembered for years to come by the parents and grandparents…it simply is a wonderful time of the year. For years now the holidays have revolved around going to a family members house or hosting our own gathering but it never fails that no matter how nice the house is, what is on the TV or how comfortable that new couch is, we all seem to spend the majority of the time gathered around the kitchen island watching each other cook, sharing a bottle of wine and a lot of laughter as we work so carefully on the menu that somehow has been planned for the last few weeks. Everyone is always focused on the turkey or the prime rib, or maybe what sides or casseroles will be served with the protein that you have been prepping for the last 3 days BUT, when you have two nieces and a one-year-old son that wake up WAY too early and immediately ask what is for breakfast, we have to pivot and focus on what is for breakfast well…WHAT IS FOR BREAKFAST??? It is the holidays so, why not make it fun? I selected two recipes that are classic breakfast dishes with a festive twist.

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“CHRISTMAS DAY” CINNAMON ROLL BREAD PUDDING INGREDIENTS: Cinnamon rolls Cinnamon Brown sugar Powder sugar Salt Eggs Heavy cream Milk Optional add ins: Dried fruit Nuts DIRECTIONS: Cut cinnamon rolls the day before and let dry out. Mix the egg, heavy cream, brown sugar, salt and cinnamon together…stir in any optional add-ins. Pour mixture over the dried cinnamon rolls and place into a pan. Bake at 325º F until mixture is set but still moist. As the pudding cools, mix together the milk and powder sugar to make a glaze and pour over the pudding. Serve while warm.

PFS Recommended Items

PFS ITEM# 199406 12 32 OZ NATURES BEST CREAM HVY 36% TFF PFS ITEM# 628152 1 18 OZ MAGELLAN CINNAMON GRND PFS ITEM# 517879 1 30 DZ NATURES BEST EGG WHI LG AA LOOSE PFS ITEM# 515324 4 1 GA NATURES BEST MILK WHL HVD TFF PFS ITEM# 357150 3 2 LB MAGELLAN ALMOND NAT SLCD TFF PFS ITEM# 357156 3 2 LB MAGELLAN PEANUT DRY RSTD NO SALT TF PFS ITEM# 357157 3 2 LB MAGELLAN PECAN HLVS LG FCY TFF PFS ITEM# 357164 3 2 LB MAGELLAN ALMOND BLNCHD SLIVERED TFF PFS ITEM# 357165 3 2 LB MAGELLAN ALMOND BLNCHD SLCD TFF PFS ITEM# 357197 3 2 LB MAGELLAN WALNUT HLVS & PCS TFF

“NEXT DAY THANKSGIVING” TURKEY BENEDICT INGREDIENTS: Dressing Turkey Cranberry sauce Hollandaise Eggs

PFS Recommended Items PFS ITEM# 87377 2 9 AV PFS ITEM# 813183 8 14 OZ PFS ITEM# 334979 6 56 OZ PFS ITEM# 517879 1 30 DZ

RIDGECREST TURKEY BRST ROAST & SERVE WEST CREEK SAUCE MIX HOLLANDAISE GF WEST CREEK STUFFING MIX CORNBREAD NATURES BEST EGG WHI LG AA LOOSE

DIRECTIONS: This recipe is best made the day after Thanksgiving with all of your leftover food. Take the leftover dressing and mix with egg to allow it to be formed into patties. Fry the dressing patties in a pan until crisp set aside and let cool. Mix the hollandaise and cranberry sauce together. Poach the eggs dry and set aside. Build the Benedict by placing the dressing on the plate, layer with sliced turkey, top with poached egg and finish with the cranberry Hollandaise.

So, this holiday season, let's not forget about breakfast and add some fun and flavor to your morning routine. I hope that with these recipes, you can create memories not just during dinner but also around the breakfast table. Enjoy this holiday season and cherish these special moments with your loved ones! THE PERFORMANCE TABLE

Mocktails For the Holidays Ashley Mayfield Business Development Manager

Any good holiday party needs a delicious libation to get you in the festive spirit! And while a spiked cup of hot chocolate can be just what you need after a sit-down dinner with the in-laws, holiday mocktails have the same amount of holiday spirit (without the literal spirits). From refreshing nonalcoholic cocktails to festive punch recipes that will have you pouring seconds into your holiday cup, these drinks can be enjoyed all December long, then into dry January and beyond. Whether hot or iced, these festive drinks are sure to get the party started this holiday season!

CRANBERRY POMEGRANATE “BELLINIS” WITH LIME INGREDIENTS: • 1 cup ice • 1 ½ cups simple syrup recipe follows • 1 ¼ cups unsweetened pomegranate juice, chilled • 1 cup unsweetened cranberry juice, chill • 1 (25.3 fluid ounce) bottle sparkling water, chilled • 2 limes, thinly sliced • 1 bunch fresh mint, for garnish Optional garnish: ½ cup (2 ½ ounces) pomegranate seeds SIMPLE SYRUP: 1 cup water 1 cup sugar DIRECTIONS Place the ice in a punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs, and pomegranate seeds, if using, and serve. Serving Suggestion: As an alternative to serving from a punch bowl, make the bellini mixture in a 6 to 8 cup capacity pitcher. Divide the pomegranate seeds between 12 champagne flutes. Add 1 slice of lime and 1 sprig of mint to each glass. Pour the bellini mixture into the prepared glasses and serve. SIMPLE SYRUP: Yield: 1 1/2 cups - In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool. 26

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POMEGRANATE CANDY CANE SPARKLER INGREDIENTS: • 32 oz 100% pomegranate juice • 2 cups sugar, or 1 cup Domino Blend, or 3-4 tbsp Stevia (zero calories). • 2 8 oz cans sparkling water, Lime LaCroix. (Orange and Cran-Raspberry are great too!) • 8 candy canes, sugar free is optional • Ice GRENADINE: 1. In a saucepan, bring pomegranate juice to boil. Reduce heat and simmer until liquid is reduced by half about 15 – 20 minutes. Add sugar/natural sweetener and stir until completely dissolved. 2. Pour into sealable container and refrigerate until completely chilled (will last several weeks in the fridge). DIRECTIONS: 1. Combine ½ cup flavored water with 1 ½ – 2 tablespoons grenadine, to taste. 2. Fill with ice and stir gently then add the candy cane and serve!

GRINCH PUNCH INGREDIENTS: • 1 half gallon lime sherbet • 2-liter Sprite • 1-gallon green Hawaiian Fruit Punch • Optional: Red sanding sugar DIRECTIONS: 1. In a large punch bowl, spoon in the lime sherbet. Pour half of the sprite and half of the Hawaiian punch over the sherbet. 2. Stir to combine. 3. Completely optional but completely adorable, take a glass and dip the rim in a plate of water. Then dip the rim in red sanding sugar. It will look beautiful and will taste even better! 4. Spoon in your grinch punch and serve!

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CRANBERRY FIZZ MOCKTAILS INGREDIENTS: • 4 oz ginger beer • 2 oz cranberry juice unsweetened • 2 oz fresh orange juice DIRECTIONS Fill your glass with ice and pour in the ginger beer. Add in your cranberry and orange juice. Stir, serve with garnishes, and enjoy! GARNISHES: You don’t need any fancy garnishes to make this delicious mocktail, just a nice orange slice and you are good. But it can be fun to make them more festive for the holidays. I used dehydrated oranges and candied cranberries and rosemary for these photos. For the candied garnishes, I just dipped them in a simple syrup and let them dry (they are still sticky) before rolling them in sugar. For dehydrated oranges, slice them thin, lay them on parchment and bake at 200 F for 3 hours, they should be dry.

APPLE CIDER FAKETINI INGREDIENTS: • 1 cup sugar • 1 cup water • 2 cinnamon sticks • 1-2 inches ginger root, peeled and thinly sliced

• 2 tbsp cinnamon-ginger simple syrup, chilled • 1 cup apple cider, chilled • Ice for mixing • Cinnamon sugar, for rimming the glass • Apple slice or cinnamon stick to garnish (optional) SIMPLE SYRUP: 1. Mix sugar, water, cinnamon sticks, and sliced ginger root in a small saucepan over medium heat. Heat until sugar is dissolved. 2. Let cool completely. When cool, strain to remove ginger and cinnamon sticks. DIRECTIONS: 1. Pour cinnamon sugar into a shallow bowl or plate. Prepare martini glass by wetting the rim with apple cider and then dipping in cinnamon sugar. 2. Add ice to martini shaker. Pour in cider and simple syrup. Shake for 10 to 15 seconds. 3. Pour into prepared glass. Garnish with apple slice or cinnamon stick.

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RASPBERRY CREAM “MIMOSA” INGREDIENTS: • 1 bag frozen raspberries • 1/4 cup sugar • 1 cup half and half cream • 3 bottles sparkling water • Raspberries rolled in sugar for garnish, or just plain raspberries DIRECTIONS: 1. Pour a bag of frozen raspberries into a medium sized pot and heat over medium heat until the raspberries start to break down and they get all soupy. 2. Add the sugar to the mix and keep stirring until all the sugar has dissolved then remove from the heat and let the raspberry mixture cool slightly. 3. Puree the raspberries with an immersion blender or by adding them to a blender. You can also use a masher if you like, but you will get more juice out of the berries if they are pureed. 4. Pour the raspberry puree through a strainer into a container, preferably with a lid, that can go into the freezer. Let the mixture cool slightly. 5. Add the cream to the raspberries and stir well to combine. Throw on the lid and place in the freezer for 4 - 6 hours or until completely frozen. 6. When you are ready to assemble your drinks, spoon a bit of frozen raspberry cream into a glass. A tablespoon or two, however much you like. Then pour sparkling water over to the top and drop in raspberry or two for garnish.

SPICED CRANBERRY APPLE CIDER INGREDIENTS: • 1-quart apple cider • 1-quart cranberry juice cocktail • 1/2 tsp ground allspice • 1/2 tsp ground cinnamon • 1/4 tsp ground cloves • 1/4 tsp ground nutmeg DIRECTIONS: 1. Mix all ingredients together in a large pan. 2. Heat over medium-high heat until mixture comes to a boil; reduce heat and simmer 10 minutes. 3. Remove from heat and serve warm. THE PERFORMANCE TABLE

beverages:

As The Weather Gets Colder, The Drinks Get Warmer!

Vanessa Hunter Branded Business Development Manager

Nothing warms the soul like a good cup of hot chocolate. Traditional hot chocolate usually consists of shaved or melted chocolate or cocoa powder, heated milk or water, and some sort of sweetener. It is often garnished with whipped cream or marshmallows. Having a cup on those cold days, whether it’s after work or school, or as a snack or a bedtime drink, it’s here to keep us warm until spring comes back around. What if we upgraded the hot chocolate game by adding in peanut butter, Nutella, peppermint, or turning the famous PSL to a Pumpkin Spice Hot Chocolate. So

many options. So many flavors. Just because the temperature drops to zero doesn’t mean your soul also has to! This quick and easy recipe will have you switching out your latte for hot chocolate. All you need is milk, chocolate chips, vanilla, pumpkin pie spice and whipped cream. You can use milk chocolate, semisweet or dark chocolate chips. Use a whisk for the best results. Sprinkle a little pumpkin pie spice on the whipped cream to take the drink to the next level.

PUMPKIN SPICE HOT CHOCOLATE INGREDIENTS:

• 3 cups milk • 1 cup choice of chocolate chips • 1/2 tsp vanilla • 1 tsp pumpkin pie spice and additional to sprinkle • Whipped cream DIRECTIONS:

1. Heat milk in saucepan over medium heat stirring occasionally. Be sure not to boil. 2. Reduce heat to medium-low and whisk in chocolate. 3. Stir in vanilla and pumpkin pie spice. 4. Pour into mugs and top with whipped cream. Sprinkle a little extra pumpkin pie spice.

S’MORES HOT CHOCOLATE

So much is going on in this next recipe. We are stepping away from boring hot chocolate and we are adding peanut butter, Nutella and marshmallows for a yummy S’mores Hot Chocolate. It has all the campfire feels!

INGREDIENTS:

• 4 cups milk • 2 tbsp Nutella • 2 tbsp peanut butter • 2 tbsp unsweetened cocoa powder • 2 tbsp sweetener of your choice TOPPING

• Marshmallows • Crushed graham cracker • Chocolate chips DIRECTIONS:

1. Heat milk in a medium saucepan on high heat to warm and steam. Add Nutella, peanut butter, cocoa powder, and sweetener. Whisk until dissolved. Bring to a gentle simmer while stirring. Take off heat. 2. Top with marshmallow and lightly torch. Sprinkle crushed graham cracker and chocolate chips.

GRINCH HOT CHOCOLATE INGREDIENTS:

• 2 cups milk • 4 oz white chocolate premium baking bars • Electric green food coloring gel • 1 tsp vanilla extract • 1 tbsp peppermint extract

“Every Who down in Who-ville liked Christmas a lot…. but the Grinch, who lived just north of Who-ville, did not!” The holidays aren’t complete unless you’ve added The Grinch to your holiday viewing party. This hot chocolate recipe will make your heart grow three sizes.

DIRECTIONS:

1. Add milk, vanilla and white chocolate to a medium saucepan over low heat until chocolate is melted and milk is heated through. 2. Remove from heat and add green coloring. 3. Pour into mugs and flavor with peppermint extract. 4. Top with whipped cream and sprinkles if your heart desires. THE PERFORMANCE TABLE

Holiday Food Traditions In Latin America Jerry Herrera Business Development Manager

Brazilian Grilled Picanha with Chimichurri Sauce, Cranberry, Pistachio, and White Chocolate Panettone.

The holidays are highly celebrated in different ways across all Latin America. One thing that is shared throughout the different countries is that it revolves around family gatherings, and of course, FOOD. Families travel near and far to be back home for the holidays. Homes are filled with family members, gathering in the kitchen, cooking, and passing down recipes from generation to generation. This is a time to come together, bring back memories and make new ones with loved ones of all ages.

Cuba: The traditional Holiday meal includes Cuban Roasted Pig, “Lechon Asado,”, Congrí (rice cooked with black beans), Yucca with garlic sauce “al mojo”, Tostones (fried plantains) and Buñuelos

Some fun facts: Roasted Turkey is very prevalent in Latin America with each country having its own preparation. Christmas Eve, “Noche Buena,” is the main event of the holiday season. Midnight Mass “Misa de Gallo” is a common tradition. Traditional decorations displayed on this holiday include nativity scenes, poinsettias, candles, and Christmas trees. In some Latin American countries, the holidays are celebrated for about two months. Brazil: Some of the most popular Christmas foods include Brazilian Rabanadas (Brazilian French Toast),

Colombia: Among the Colombian Christmas favorite foods are Ajiaco soup, Lechon (Roasted Pork), Buñuelos and Empanadas made with corn meal.

Mexico: A Mexican Christmas favorite is Pozole. Pozole is a slow-cooked Mexican stew. Other family favorites include Tamales, Ensalada Rusa (Russian potato salad), Rosca de Reyes, and Tres Leches Cake. Peru: A traditional Peruvian Christmas meal will include turkey, Tamales, Salads, Applesauce, and sweet bread called Panettone. Puerto Rico: The holiday menu in Puerto Rico includes local favorites like Pernil, Arroz con Gandules, Pasteles, Tembleque, Arroz con Dulce, and Coquito.

Tradiciones Gastronómicas Navideñas en América Latina Las Navidades son muy celebradas de diferentes maneras en toda América Latina. Una cosa que se comparte en los diferentes países es que gira en torno a las reuniones familiares y, por supuesto, LA COMIDA. Las familias viajan cerca y lejos para volver a casa durante las vacaciones. Los hogares están llenos de miembros de la familia que se reúnen en la cocina, cocinan y transmiten recetas de generación en generación. Este es un momento para reunirse, traer recuerdos y crear nuevos con seres queridos de todas las edades.

con salsa chimichurri, el arándano, el pistacho y el panettone de chocolate blanco.

Algunos datos divertidos; El pavo asado es muy comun en América Latina y cada país tiene su propia preparación. La víspera de Navidad “Noche Buena” es el evento principal de la temporada navideña. La Misa de Gallo es una tradición común. Las decoraciones tradicionales que se muestran en esta festividad incluyen belenes, flores de Pascua, velas y árboles de Navidad. En algunos países latinoamericanos, las fiestas se celebran durante unos dos meses.

México: Un favorito navideño mexicano es el pozole. El pozole es un guiso mexicano cocinado a fuego lento. Otros favoritos de la familia son los tamales, la ensalada rusa, la rosca de reyes y el pastel de 3 leches.

Brasil: algunas de las comidas navideñas más populares son las rabanadas brasileñas (tostadas francesas brasileñas), la picanha brasileña a la parrilla 32

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Colombia: Entre las comidas navideñas favoritas de los colombianos se encuentran la sopa de ajiaco, el lechón, los buñuelos y las empanadas hechas con harina de maíz. Cuba: La tradicional comida festiva incluye lechón asado cubano, arroz congrí , yuca con salsa de ajo al mojo, tostones y buñuelos.

Perú: una comida navideña peruana tradicional incluirá arroz chaufa, tamales, ensaladas, compota de manzana y pan dulce llamado Panettone. Puerto Rico: el menú festivo en Puerto Rico incluye favoritos locales como Pernil, Arroz con Gandules, Pasteles, Tembleque, Arroz con Dulce y Coquito.

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CUBAN ROASTED PIG INGREDIENTS: Marinade • Juice of 30 Seville (sour) oranges or juice of 20 limes and 8 regular oranges (7 to 8 cups) • Cloves from 6 heads of garlic, minced • 1 cup minced fresh oregano leaves • 5 tbsp salt • 1 whole suckling pig (about 12 pounds), split • Lime, garlic, and oregano mojo

DIRECTIONS: Combine the juice, garlic, oregano, and salt in a mixing bowl. Transfer to a large, deep roasting pan and place the pig, belly down, into the pan. Thoroughly coat the pig with the marinade, massaging it in. Let sit in the marinade overnight. Baste the pig occasionally. Preheat the oven to 275°F. Remove the pig from the marinade and place it on a large baking sheet. Cover the pig’s ears, snout, and tail with aluminum foil. Place the baking sheet in the oven and cook for 4 to 4 1/2 hours (20 minutes per pound). Remove the foil when you take the pig out of the oven. Let it rest for 15 to 20 minutes before carving.

PFS Recommended Items

PFS ITEM# 929701 PIG WHOLE SUCKLING PFS ITEM# 978518 LA LECHONERA MOJO PFS ITEM# 283987 WHOLE PEELED GARLIC

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CERDO ASADO CUBANO INGREDIENTES: Escabeche • Jugo de 30 naranjas sevillanas (agrias) o jugo de 20 limas y 8 naranjas regulares (7 a 8 tazas) • Dientes de 6 cabezas de ajo, picados. • 1 taza de hojas de orégano fresco picadas • 5 cucharadas de sal • 1 lechón entero (alrededor de 12 libras), partido • Mojo de lima, ajo y orégano

INSTRUCCIONES: Combine el jugo, el ajo, el orégano y la sal en un tazón. Transfiera a una asadera grande y profunda y coloque el cerdo, boca abajo, en la asadera. Cubra completamente el cerdo con la marinada, masajeándolo. Deje reposar en la marinada durante la noche. Rocíe el cerdo de vez en cuando. Precaliente el horno a 275°F. Retire el cerdo de la marinada y colóquelo en una bandeja para hornear grande. Cubre las orejas, el hocico y la cola del cerdo con papel de aluminio. Coloque la bandeja para hornear en el horno y cocine durante 4 a 4 1/2 horas (20 minutos por libra). Retira el papel aluminio cuando saques el cerdo del horno. Dejar reposar de 15 a 20 minutos antes de tallar.

Artículos Recomendados

PFS ITEM# 929701 COCHINILLO ENTERO PACKER PFS ITEM# 978518 LA LECHONERA MOJO PFS ITEM# 283987 AJO ENTERO PELADO PEAK

THE PERFORMANCE TABLE

PERUVIAN ARROZ CHAUFA INGREDIENTS: • 2 cups boneless/skinless chicken thighs diced into ½ inch cubes or chicken breast • 5 eggs scrambled and then roughly chopped • 2 ½ cups cold cooked white rice (Cook the rice in chicken broth or chicken base instead of water) • 1/2 cup onions diced small • 2 garlic cloves minced • 1 whole red bell pepper diced (I diced mine into small pieces) • 1/2 cup thinly sliced green onions plus the white parts • Salt and pepper for taste • 3 tbsp vegetable oil

DIRECTIONS: Heat the oil in a large skillet over medium high heat. Add the red bell peppers and onions. Sauté until softened, about 6 minutes. Right before the peppers and onions are done add the fresh ginger (if using fresh ginger) and green onions, sauté for one minute. Add the chicken and carefully mix well and cook for a couple minutes or until cooked through. Add half the rice. Mix well then add the rest of the rice. Mix well. Add the soy sauce mixture. Mix well then add the chopped scrambled eggs. Toss. Season with salt and pepper.

Soy sauce mix • 1/8 cup soy sauce • 1/4 tsp sesame oil • 2 pinches cumin • 1/4 tsp ground ginger • 1 pinch of sugar

PFS Recommended Items

PFS ITEM# 158758 WEST CREEK BONELESS CHICKEN THIGHS PFS ITEM# 806340 CONTIGO RICE BROKEN PFS ITEM# 327894 WEST CREEK CHICKEN BASE PFS ITEM# 283987 PEAK WHOLE PEELED GARLIC PFS ITEM# 532380 WEST CREEK OIL PFS ITEM# 40053 KIKKOMAN SOY SAUCE

BUÑUELOS COLOMBIANOS INGREDIENTS: • 1 cup (140g) cassava flour • 1/2 cup (65g) cornstarch • 1 cup (150g) shredded cheese • 2 tbsp sugar • 1 tsp salt • ½ tsp baking powder • 2 tbsp (14.2g) butter, at room temperature • 1 egg • 2 tbsp milk • 3 cups vegetable oil, for frying

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DIRECTIONS: In a big mixing bowl, add cassava flour, cornstarch, cheese, sugar, salt, baking powder, butter, and egg. Mix with the tip of your fingers. Bring the dough together with milk. The dough has a playdough texture. In a medium pan, heat oil on low or keep between 320 – 340 F (160 – 170 C). Divide the dough in 32 equal portions. Roll the dough into balls. Fry 3 to 4 buñuelos at a time, for 5 minutes. Place them on a paper towel. Serve immediately.

ARROZ CHAUFA PERUANO INGREDIENTES: • 2 tazas de muslos de pollo deshuesados/sin piel cortados en cubos de ½ pulgada o pechuga de pollo • 5 huevos revueltos y luego picados en trozos grandes • 2 ½ tazas de arroz blanco cocido frío • (Cocine el arroz en caldo de pollo o base de pollo en lugar de agua) • 1/2 taza de cebollas cortadas en cubitos pequeños • 2 dientes de ajo picados • 1 pimiento rojo entero cortado en cubitos (Yo corté el mío en trozos pequeños) • 1/2 taza de cebollas verdes en rodajas finas más las partes blancas • Sal y pimienta al gusto • 3 cucharadas de aceite vegetal

INSTRUCCIONES: Caliente el aceite en una sartén grande a fuego medio alto. Agregue los pimientos rojos y las cebollas. Saltee hasta que se ablanden, unos 6 minutos. Justo antes de que los pimientos y las cebollas estén listos, agregue el jengibre fresco (si usa jengibre fresco) y las cebollas verdes, saltee por un minuto. Agregue el pollo y mezcle bien con cuidado y cocine por un par de minutos o hasta que esté bien cocido. Añadir la mitad del arroz. Mezclar bien y luego agregar el resto del arroz. Mezclar bien. Agregue la mezcla de salsa de soya. Mezclar bien y luego agregar los huevos revueltos picados. Condimentar con sal y pimienta.

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Mezcla de salsa de soya • 1/8 taza de salsa de soya • 1/4 de cucharadita de aceite de sésamo • 2 pizcas de comino • 1/4 de cucharadita de jengibre molido • 1 pizca de azúcar

BUÑUELOS COLOMBIANOS INGREDIENTES: • 1 taza (140 g) de harina de mandioca • ½ taza (65 g) de maicena • 1 taza (150 g) de queso rallado • 2 cucharadas de azúcar • 1 cucharadita de sal • ½ cucharadita de levadura en polvo • 2 cucharadas (14,2 g) de mantequilla, a temperatura ambiente • 1 huevo • 2 cucharadas de leche • 3 tazas de aceite vegetal, para freír

INSTRUCCIONES: En un tazón grande, agregue la harina de mandioca, la maicena, el queso, el azúcar, la sal, el polvo para hornear, la mantequilla y el huevo. Mezclar con la punta de los dedos. Juntar la masa con la leche. La masa tiene una textura de plastilina. En una sartén mediana, caliente el aceite a fuego lento o manténgalo entre 320 y 340 F (160 y 170 C). Divide la masa en 32 porciones iguales. Enrolle la masa en bolas. Fríe de 3 a 4 buñuelos a la vez, durante 5 minutos. Colócalas sobre una toalla de papel. Servir inmediatamente.

THE PERFORMANCE TABLE

AN ITALIAN CHRISTMAS Patrizio Alaia Italian Segment Category Specialist Christmas is one of the most heartfelt holidays in Italy, so much so that many traditions have remained intact over time. Every year the magic is repeated: festively illuminated cities, delicious regional sweets, gifts ready to open on December 25th, happy children waiting for Santa Claus and original decorations that embellish Christmas trees and houses. The most iconic symbols of Christmas in Italy are the tree and the PRESEPE (Creche). Most people don’t know that the tradition of the tree is of Germanic origin and spread to our country at the end of the nineteenth century. The first PRESEPE (which was a living Creche) was set up by St. Francis of Assisi in Greccio, a province of Rieti, in 1223, becoming a tradition born in Italy. The first participants were the Tuscans, however, this tradition soon spread to the Kingdom of Naples. Many Neapolitan artists between the seventeenth and eighteenth centuries inserted the Nativity in glimpses of everyday life. Even today, the master pre-sies par excellence are still Neapolitan, and the symbol of this Neapolitan tradition are seen in the shops of Via San Gregorio Armeno. According to tradition, the tree is decorated on December 8th, the day of the Immaculate Conception, and undecorated on January 6th, the day of La Befana. January 6 is an important day because it marks the end of the Christmas

season. An old Italian saying states, "Epiphany takes all the feasts away." This day is known as the Befana, or, the Epiphany, a day in which Catholic tradition is mixed with Italian folklore. The Epiphany is the day that the three Wise Men arrived at the manger of the Christ child. As the legend states, the Three Wise Men were in search of the Christ child when they stopped to rest at a small house and ask for directions. An old woman holding a broom answered the door. She could not help the men because she was unaware of the Christ child. She seemed so interested in the story that the three men kindly invited her to join them on their journey, but she declined the offer due to her housework. After they left, she decided to go and catch up with the kind men. However, after many hours of searching she could not find them. From that day on, each year on the eve of the Epiphany, she thinks about the opportunity she missed and visits every child's home hoping to find the Christ child, leaving a small treat behind. December 24th is the day when, usually, dinner is prepared and families wait until midnight to start celebrating Christmas. However, not all areas of Italy celebrate the 24th the same way: There are those who prefer to organize a big lunch on the 25th or a Christmas dinner, rather than on Christmas Eve. For children, Christmas Eve is a time of waiting because it is close to the opening of the gifts! There are those who can't resist and open them as soon as midnight strikes, and those who wait on the morning of the 25th to unwrap their presents.

SPAGHETTI WITH CLAMS INGREDIENTS: 1-lb. cpaghetti 2-lb. clams 2 cloves of Garlic ½ cup Extra Virgin Olive Oil Chopped parsley A pinch of salt Chili pepper to taste DIRECTIONS: Fry the garlic in a pan until it browns with EVOO, add the clams, and cook them. Add a little parsley and a pinch of salt. Once the clams are fully opened take off the stove. Cook the pasta in 2 gallons of salted water (about 3oz of sea salt) for about 10 minutes for al dente. Then add the spaghetti to the sauce and let it flavor for a minute. Garnish each dish with the remaining parsley. The chili pepper is to be added according to taste, preferably in moderate quantities so as not to overpower the taste of the seafood.

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OCTOPUS SALAD: INGREDIENTS: 2.2-lb octopus for 1 kg 2 cloves of garlic Parsley 1/4 Cup Lemon Juice, 1 extra lemon cut into wedges 1 tablespoons of white vinegar Sea salt and pepper Extra Virgin Olive Oil

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PFS ITEM# 481373 1 30 LB PACKER OCTOPUS WHL 2-4 CLEAN IQF PFS ITEM# 328835 1 1 GA PIANCONE OIL OLIVE EXTRA VIRGIN ITA PFS ITEM# 104752 12 3 LB WEST CRK SALT SEA KSHR PFS ITEM# 26469 1 5 LB ROMA PEPPER BLK TABLE GRIND PFS ITEM# 283987 1 5 LB PEAK GARLIC WHL PLD DOM DIRECTIONS: 1. The Sauce: Chop up parsley and garlic, then add Extra Virgin Olive Oil, lemon and vinegar. 2. Boil 5 liters of water; as soon as it starts to boil add the octopus and let it cook for about an hour. 3. Checking from time-to-time with a fork to see if it is soft. After it’s done cooking, cut it into chunks. 4. Place the octopus chunks in a tray and pour over the sauce that we prepared before. Then just stir and add salt and pepper to taste. 5. Before serving, make sure it has cooled down and possibly add more lemon.

INSALATA DI RINFORZO: INGREDIENTS: 1 red pepper 1 cauliflower, broken into florets 55g green olives, pitted and halved 1 tbsp capers 1 tbsp roasted tomatoes, roughly chopped 1 handful fresh parsley, chopped Sea salt and freshly ground black pepper TO DRESS: 2 tbsp Extra Virgin Olive Oil 2 tbsp red wine vinegar DIRECTIONS: 1. Begin by roasting the pepper. Place in an oven at 200˚C and roast for 25 mins. Peel, deseed and chop up. 2. Next, cook the cauliflower. Put the florets in a pan on cold water, bring to the boil and cook for about 5 mins until al dente. Combine all the salad ingredients in a bowl. Season to taste. 3. Shake the oil and vinegar together in a jar. Pour over the salad, mix, and refrigerate for about an hour before serving. 40

THE PERFORMANCE TABLE

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BACCALÀ ALLA VICENTINA: INGREDIENTS: 1 kg (2.2 lbs) cod loin 250g (8.8 oz) onions 1/2 L (2 cups) olive oil 1/2 L (2 cups) milk 4-5 anchovies All-purpose flour, for dusting 50g (1.75 oz) Parmesan cheese, grated A tuft of chopped parsley Salt and pepper, to taste DIRECTIONS: 1. Finely chop the onions and cook them in a small pan with olive oil until browned. Flour the pieces of cod, sprinkle them with the onions and anchovies browned in oil and place them side by side in a terracotta or aluminum pan, or in an oven dish (make sure you cover the bottom with a few spoons of onions browned in oil). 2. Cover up the fish with the remaining part of the onions and the anchovies browned in oil and add milk, grated Parmesan cheese, salt, and pepper. Leave the pan on the slow fire for about 1-2 hours, making sure you rotate it every now and then, without stirring until the liquid is almost entirely dried up and the fish is very tender.

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TORTELLINI IN BRODO: INGREDIENTS: 2-lb cheese tortellini Parmesan cheese FOR THE BROTH: 1½ gallons of cold water 1-lb chuck roast 10oz onion 7oz carrots 7oz celery 3 bay leaves Black peppercorn

DIRECTIONS: 1. Rinse the bones under running water to remove blood and impurities and add them to a very large pot. Then wash the carrots, peel, and cut them in half lengthwise. Wash the celery and leave it whole, peel the onion and cut in half by sticking the cloves on the flesh so that during cooking they do not have to be dispersed. Add all the vegetables to the pot with the bones. Finally, add peppercorns, bay leaves and your chosen piece of meat, cover everything with 6 liters of cold water and slowly cook for 5-6 hours. 2. Strain the broth and bring it to a boil over medium heat. Add the tortellini and cook until the tortellini are tender, around 4 to 5 minutes.

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ARROSTO DI VITELLO: VITELLO INGREDIENTS: 2-lb veal leg top round 7oz white wine 1 sprig rosemary 50 ml Extra Virgin Olive Oil Sea salt to taste Pepper to taste

POTATOES: 2.2-lb potatoes 2 cloves garlic 1 twig rosemary Extra virgin olive oil Salt to taste Pepper to taste

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DIRECTIONS: 1. First, wash the potatoes thoroughly under running water and then dry them. Then, peel and cut into coarse cubes of the same size. 2. Now put the potato cubes in a bowl. Peel the garlic and add it to the potatoes. Now drizzle a little olive oil over them, add a chopped sprig of rosemary, season with salt and pepper and mix everything thoroughly. 3. Now transfer the contents of the bowl to a well-oiled baking sheet and place in a preheated oven at 200°C/390°F for 20 minutes. 4. Wrap the roast on one side with the twine and tie it with a knot. Then, completely wrap the meat with several loops about 2cm/¾in apart. Turn the roast over and align the loops on the backside also at a distance of 2cm/¾in. Now, thread the whole rosemary twig between the meat and the twine. Season the roast all around with salt and pepper. 5. Put the olive oil in a large frying pan and heat. Add the roast and sear on medium heat for about 1 minute on each side. Deglaze with the white wine and let it reduce briefly. Then, remove from the heat. 6. Place the roast in the middle of the baking tray with the potatoes and drizzle with the gravy from the pan. Then cook for another 35 minutes at 200°C. The roast should then have an internal temperature of 65°C inside. 7. Finally, remove the roast from the oven and remove the twine. Then arrange with the potatoes, drizzle with the gravy from the tray and serve tender and fragrant.

“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.” 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 Corporate Executive Chef/Culinary Consultant Meghan Padgett meghan.padgett@pfgc.com Brands Manager Bryan Corsini bryan.corsini@pfgc.com Center of the Plate Category Specialist Patrizio Alaia patrizio.alaia@pfgc.com Italian Segment Category Specialist Kevin Delevan kevin.delevan@pfgc.com Category Manager - Produce Kristina McSpadden kristina.mcspadden@pfgc.com Non-Foods Category Specialist Kay Ross kerance.ross@pfgc.com Non-Foods Category Specialist

Jordan Powell jordan.powell@pfgc.com Director of Business Development Vanessa Hunter vanessa.hunter@pfgc.com Branded Business Development Manager Ashley Mayfield ashley.mayfield@pfgc.com Branded Business Development Manager William Moises william.moises@pfgc.com Hispanic Segment Manager Fabio Orozco fabio.orozco@pfgc.com Hispanic Segment Specialist Maria Urquijo maria.urquijo@pfgc.com Hispanic Business Development Manager Dawlish Carmauta dawlish.carmauta@pfgc.com Hispanic Business Development Manager Jerry Herrera jerry.herrera@pfgc.com Hispanic Business Development Manager

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