Performance Table - Summer Trends 2024

AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION

As the winter chill warms to spring, comes a promise of sunshine and lifted spirits. The seasonal transition gives an opportunity for a fresh start and a reason to rejuvenate your menu.

Spring and summer bring a vibrant and colorful palate for our eyes to feast upon. The foods that are present during these seasons give a boost to the mood and not only nourish your body but also improve your mental health.

The arrival of spring produce helps us to rethink our cooking methods and ingredient choices. We look to brighten and lighten our menus and offer new textures and flavors. We look for lightness over the heavy comfort winter holds. The culinary canvas lends itself to lighter fare such as salads, fruits, and lighter dessert offerings.

Spring and summer also ring in more social affairs. With lighter menus being offered and heavy entrees being pushed to the back burner, consider adding shared plates to your list of offerings. This helps to take the heat off the kitchen and offers your diners an opportunity to try several offerings at a time.

There is a multitude of ways to embrace the warmer months and take advantage of all it has to offer. I encourage you to read through this edition and see what you can incorporate. As always, it is a pleasure to join you on your menu journey and we look forward to supporting you through this season and the many more to come.

Meghan Padgett Brands Manager

Culinary Corner

TONY SCHMIDT

CORPORATE EXECUTIVE CHEF

Welcome summer and warm weather! This is the perfect time to explore lightening up your menu and feature fresh seafood. Seafood is very versatile, cooks quickly and takes on a variety of flavors very well. Performance Foodservice has a vast array of products and solutions in the seafood category, from dips to fresh offerings. We also offer a selection of value-added items, breaded/battered options, and other byproducts that can be easily integrated into your menus. Below I will explore some offerings as well as a variety of menu ideas to pair with them.

Tony Schmidt Corporate Executive Chef

Oysters

Oysters are a great offering for the summertime months. There is a vast array of ways to prepare this from serving with a traditional mignonette and cocktail sauce, baked with your preferred topping, fried, or in a stew you cannot go wrong with any preparation method.

PFS Recommended Items

PFS ITEM# 296575 1 5 LB

PFS ITEM# 347979 1 144 CT

384754

PFS ITEM# 421829 1 30 LB

PFS ITEM# 607699 1 25 LB

PFS ITEM# 607704 1 25 LB

PFS ITEM# 597214 1 100 CT

Seafood Appetizers

The below mentioned are great for sharing, adding as a topper to an entrée, or serving in a taco. They all are sure to bring the summertime breeze vibes to any table.

PFS Recommended Items

Seafood Dips

These are great additions to add as an appetizer or to kick up a shrimp n grits recipe, use to make a seafood lasagna, or as a sauce to nachos.

PFS Recommended Items

Tacos

What better way to start the summer months than with handheld options. These items are great to pair with a citrus or fruit salsa.

PFS Recommended Items

PFS

Fresh Entrée Offerings

Whether you are serving the below offerings simply grilled, ceviched, or in a light sauce these offerings are sure to give you al fresco vibes.

PFS Recommended Items

PFS ITEM# 176764 1 10 LB VERLASSO@SALMON FIL 3-4 LB SKN-ON D

PFS ITEM# 537461 1 8 LB EMPIRES TREASURES SCALLOP SEA U-10 DRY USA C

PFS ITEM# 688531 1 10 LB PACKER TROUT RAINBOW FIL 5-7 OZ S

Seafood Pastas

Seafood Pasta is a great way to get way to enjoy the richness of seafood with the comfort of pasta.

PFS Recommended Items

PFS ITEM# 616873 2 3 LB PIANEPIC RAVIOLI LOBSTER LG SUNFLOW

PFS ITEM# 796867 2 3 LB LLYPASTA RAVIOLI CAJUN CRAWFISH RND

Smoked Seafood

Whether you are serving the below as the traditional bagel and lox, turning it into dips for appetizers, or using your imagination with recipes these are sure to give a depth of flavor unlike any other.

PFS Recommended Items

PFS ITEM# 258735 2 2-2.5L EMPIRES TREASURES SALMON CLD-SMKD SLCD SKNLS

PFS ITEM# 259189 2 2-2.5L EMPIRES TREASURES SALMON CLD-SMKD PASTRAMI F

PFS ITEM# 37002 6 8 OZ DUCKTRAP TROUT FIL SMKD FZ

Pre Portioned Seafood

The easy button for seafood. What is better than fresh…fresh frozen. When you need to take out the labor of pre cutting your portions this is the way to go. Does not get any better than this.

PFS Recommended Items

PFS ITEM# 860188 1 10 LB EMPACKER SEA BASS PORTN 8 OZ B/S VP

PFS ITEM# 453936 1 10 LB SEA FINE FLOUNDER FIL 5-7 OZ B/S AK

PFS ITEM# 529794 1 10 LB BAYWINDS SALMON PORTN 8 OZ B/S IND

PFS ITEM# 419359 1 10 LB BAYWINDS*HALIBUT PORTN 8 OZ B/S FZ

PFS ITEM# 558253 1 10 LB BAYWINDS TROUT RAINBOW FIL 7-9 OZ F

PFS ITEM# 489690 1 10 LB EMPIRES TREASURES?GROUPER PORTN 6-8OZ B/S VP

PFS ITEM# 420787 1 20 LB EMPIRES TREASURES TUNA YELLOWFIN LOIN 5LB UP

PFS ITEM# 402888 1 10 LB EMPIRES TREASURES MAHI MAHI FIL 8 OZ B/S VP

and the third culture cuisine Meat

Bryan Corsini Business Development Manager – Italian & Center of the Plate

I often struggle to come up with topics to discuss when asked to pen an article. Like most people, I’ll look outside to source ideas. Question is, what is new and hot in the world of cuisine? Just about everyone will tell you it’s PLANT BASED DIETS. Okay, so that leaves me way out of the picture. Or does it? I mean, if you really think about it, Beef, Veal, Lamb, and Pork have dominated most of my time on the planet. In one way or another, this is how I have made a living for the better part of my life. Throw in seafood and game and there’s the rest. This Plant Based Diet trend just seems juxtaposed. However, I am reminded of the honesty factor. Honestly, cattle, hogs, sheep all eat grain and plant-based nutrients. Then, they convert these nutrients into beef, veal, pork, and lamb. BINGO! Plant based diets!

So, what is third culture cuisine? It is a fusion of cuisine from different cultures, usually based on the chef's own background. What defines culture cuisine? What does it mean to be called a culture cuisine? Culture cuisines are those that have evolved into their own way of life when certain countries or regions have had their food system influenced by outside cultures. Wars, invasions, and geographic annexations are a few ways this can happen. Other ways include colonialism or immigration. Given the concepts discussed above, it's not hard to see why the top 5 cuisines that influenced the world palate the most in 2023 are: Italian, Japanese, Chinese, Indian,

and American. I do take issue with the concept of American Food, as American food, by definition, should be comprised of many different cultures. Apple pie is always used to exemplify the very concept of being American, however, apple pie finds its origins in England where adaptations were adopted from France, the Netherlands, and the Ottoman Empire. What about Hamburgers and Hot Dogs? Hamburgers were given their namesake from origins in Hamburg, Germany as travel snacks, wrapped in cloth and pocketed for consumption. U.S. Frankfurters, the real name for Hot Dogs, originated from eastern European sausages. The word Frankfurter is an Americanized pronunciation of Frankfurt, Germany.

When considering Third Culture Cuisine, we are considering the culture of the Chef, the culture and geography of the restaurant, and finally, another culture that has culinary influence. We used to call this FUSION! Now we are taking fusion and researching the influence of the current culinary environment. Let us consider our own Executive Chef, Tony Schmidt. I love this man and have cooked with him for many years. Chef Tony has a German ethnic background. He cooks here in the United States and is a tremendous fan of Asian cuisine. How would that factor into a Third Culture dish, featuring meat? Let’s pick a favorite German dish called Schnitzel. A Schnitzel is a pounded piece of meat that is breaded and fried to a golden brown. Germans normally serve this dish with Cabbage,

or Sauerkraut, and Spaetzle. Spaetzle is a short, medium width, noodle. Chef is cooking in the United States, and more importantly, here in the Deep South. We love a good fried Pork Chop here in the South! We also love our Macaroni and Cheese! In addition, we sure can go for some Collard Greens or Coleslaw! That’s 2 out of 3. How do we add the third culture of Asian cuisine and remain true to the ingredients? Katsu is a Japanese dish consisting of a pounded pork cutlet covered in beaten egg and coated with Panko Breadcrumbs, then deep fried to that golden, delicious color. Sounds like a fried pork chop to me. In German cooking, it would be a Schnitzel! Ramen noodles, made to keep college age people alive, are noodles like Spaetzle or Macaroni! We can add another cultural twist and serve them in our Contigo Birria Sauce combined with Chicken stock and really adhere to the popular Birria Ramen trend. Cabbage is a popular item in many cultures worldwide. It is also rather bland. Let’s spice it up with another Cruciferous (member of the cabbage family,) Broccoli! Using our prepared Veggie Power Blend, we can add some needed crunch and real Third Culture pizzaz!

We have taken a German Chef and combined his Southern, United States of America origin and love for Asian cuisine and created true fusion. AND, as a BONUS, we added the new culinary trend of Birria Ramen. Meat and the Third Culture Cuisine means one thing, we must think of meat as an ingredient not as the Main Dish!

PORK KATSU WITH BIRRIA RAMEN NOODLES AND SPICY POWER SLAW: Great to use as a wing sauce, a topping for a fried chicken taco or with peel and eat shrimp. The possibilities are endless with this ingredient. It’s also a flavor you can use all year round.

DIRECTIONS:

PORK KATSU:

1. Slice the Pork Loin into ½ “thick cutlets and then pound until wide an thin.

2. Beat 2 eggs and remove to bowl.

3. Pour 2 cups Panko Breadcrumbs into large, wide mouth bowl.

4. Dredge the pounded cutlet into the milk and then through the panko.

5. Fry the breaded chops until they achieve the desired color.

PFS

Recommended Items

SPICY POWER SLAW:

1. Remove Power Slaw mixture to large, wide mouth bowl.

2. Lightly dress the mixture with Rice Wine Vinegar and quickly stirfry at high heat until desired texture is reached. NOTE: Some like it crunchy while other are partial to more tender.

3. While still in the hot pan, stir in Sambal Chili Paste, additional Rice Wine Vinegar, and a drizzle with Sesame Oil. Apply these last ingredients according to taste.

PFS ITEM# 464525 8 4.69LB ALLEGIANCE PORK LOIN BNLS HALF CUT

PFS ITEM# 32728 1 25 LB KIKKOMAN BREAD CRUMBS TOASTED PANKO

PFS ITEM# 560359 12 1.1 LB AMOY NOODLE RAMEN JAPANESE

PFS ITEM# 475127 4 2 LB MANN VEGGIE POWER BLND BROCCOLI

PFS ITEM# 561119 4 1 GA ASIAN PRIDE VINEGAR RICE SEASND

PFS ITEM# 555303 4 .5 GA ASIAN PRIDE SAUCE CHILI SWEET

PFS ITEM# 517843 1 15 DZ NATURES BEST EGG WHI XL AA LOOSE

PFS ITEM# 344063 1 1 LB RIDGECREST BASE CHICKEN NO MSG ADDED

PFS ITEM# 726325 6 5 LB CONTIGO =BASE BIRRIA CONC POUCH

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

PFS ITEM# 994615 1 56 OZ ROLAND OIL SESAME PURE TFF PFS ITEM# 945876

2 LB PACKER ONION GRN CELLO

BIRRIA RAMEN NOODLE

1. Soft boil egg, cool and peel.

2. Combine 2 parts Birria Broth and 2 parts Chicken Base in saucepan and heat to a simmer.

3. In a separate pan fill with water and boil Ramen until soft but firm.

4. Cut Green Onion on bias and set aside for garnish.

5. Combine Birria Broth and noodles to form soup.

6. Optional: Drizzle sesame oil and/or add small amount of Sambal to soup.

7. Garnish with cut Green Onions and soft-boiled egg (egg can be sliced once in bowl).

PRODUCE corner

thinking about labor savings

Kevin Delevan Category Manager – Produce

We know it’s happening: Labor shortages in the kitchen and dining areas. Staffing and consequently keeping good staff has become increasingly difficult as we venture down this road. So, what can we look to for answers and solutions?

The Produce Corner: Thinking About Labor Savings

Answer: Fresh Cut Produce.

We know it ’s happening: Labor shortages in the kitchen and dining areas. Staffing and consequently keeping good staff has become increasingly difficult as we venture down this road. So, what can we look to for answers and solu�ons?

Answer: Fresh Cut Produce

Already washed, cut, and ready to use. Less prep time means more savings for the operator. Example: 6/2lb Peak Chopped Romaine vs. 24ct Commodity Romaine (processed in-house)

Already washed, cut, and ready to use. Less prep �me means more savings for the operator.

Example: 6/2lb Peak Chopped Romaine vs. 24ct Commodity Romaine (processed in-house)

Peak Chopped Romaine 6/2lb vs 24ct Commodity Romaine

Peak Chopped Romaine 6/2lb vs 24ct Commodity Romaine

Fresh Cut Produce–Right out of the bag onto the plate. No chopping, no slicing, no dicing, no knives in the employee’s hands!

Fresh Cut Produce–Right out of the bag onto the plate. No chopping, no slicing, no dicing, no knives in the employee’s hands!

Peak Fresh Cut Produce Letuce Items:

314438 Arcadian Harvest Blend 2/3lb

PFS Recommended Items

PFS ITEM# 314438 PEAK ARCADIAN HARVEST BLEND 2/3LB

375656 Arcadian Ruby Blend 3/2lb

PFS ITEM# 375656 PEAK ARCADIAN RUBY BLEND 3/2LB

PFS ITEM# 303939 PEAK ICEBERG/ ROMAINE BLEND 80/20 4/5LB

PFS ITEM# 880488 PEAK SHREDDED LETTUCE 1/8” 4/5LB

PFS ITEM# 880490 PEAK SHREDDED LETTUCE ¼” 4/5LB

PFS ITEM# 880507 PEAK CHOPPED ROMAINE 6/2LB

PFS ITEM# 880509 PEAK SALAD MIX W/ SHREDDED CARROTS & SHREDDED RED CABBAGE 4/5LB

PFS ITEM# 907448 PEAK SPRING MIX 2/1.5LB

GREEK SHRIMP SALAD:

INGREDIENTS:

2 1/2 cups 80/20 Iceberg/Romaine blend

8 large, cooked shrimp

1/4 cup diced tomatoes

1/4 cup diced cucumber

1/4 cup sliced red peppers

1/4 cup sliced green peppers

1/8 cup diced red onions

1/4 cup Kalamata olives

1/3 cup croutons

3 oz Greek dressing

DIRECTIONS:

Combine the lettuce, shrimp, tomatoes, cucumbers, peppers, and olives in a serving bowl. Top with croutons and dressing. Serves 8.

TACO SALAD:

INGREDIENTS:

1 lb fresh hamburger meat

1 head of chopped Iceberg lettuce

1 bunch of chopped green onions

1 avocado peeled and diced.

2 jalapeño peppers

1 can chopped green chilies

1 ½ pounds Velveeta cheese, cubed

½ cup milk

1 package corn chips

DIRECTIONS:

Brown the hamburger meat and add chopped chilies, stir, and continue to cook until meat is done. Drain well and set aside. Combine the cheese and milk in a saucepan and cook over low heat until melted. Combine the lettuce, green onions, avocado, and jalapenos in a serving bowl and toss until well mixed. Add the hamburger meat and chilies to the salad and mix. Add the corn chips and stir again. Pour the cheese mixture over the salad, toss, and serve. Serves 4-6.

VEGETABLE SALAD:

INGREDIENTS:

1 cup broccoli florets

1 cup cauliflower florets

1 cup diced carrots

1 cup diced celery

1 cup cucumbers, peeled, seeded and diced

1/4 cup sliced green onions

1/2 cup mayonnaise

1/4 cup French dressing

1/2 cup sour cream

2 tbsp granulated sugar

1 tbsp vinegar

Salt & pepper

DIRECTIONS:

Toss all ingredients together in a large serving bowl. Cover and refrigerate for 6 hours (or overnight). Serves 8.

LIGHTER FARE

Meghan Padgett Brands Manager

Spring is a time to freshen up and add some lighter flavor offerings to your menu. As we transition away from the cold of winter, customers welcome the sunshine of spring. They are ready to leave the warmth of their homes and eat out more often.

This is the south and Peaches are our thing! Using peach as a seasonal flavor will excite your customers while giving you the opportunity to use some tried and true recipes or create new variations. You can certainly find this flavor in traditional jams, jellies, and teas, why not think about incorporating peach into a condiment?

JERK PEACH HOT SAUCE:

Great to use as a wing sauce, a topping for a fried chicken taco or with peel and eat shrimp. The possibilities are endless with this ingredient. It’s also a flavor you can use all year round.

INGREDIENTS:

Peaches

Habanero Peppers

Onion

Jerk Seasoning

Apple Cider Vinegar

Salt

PFS Recommended Items

DIRECTIONS:

1. Combine all ingredients, except peppers, in a saucepan, bring to a boil, turn down heat and simmer for 5 minutes.

2. Add peppers and simmer for an additional minute. Use an immersion blender and blend until smooth.

PFS ITEM# 375134 6 #10 CN WEST CREEK PEACH DICED IN EXTRA L/S T

PFS ITEM# 857203 4 5 LB PEAK ONION YLW DICED 1/4"

PFS ITEM# 628146 1 18 OZ MAGELLAN SEASONING CARIBBEAN JERK

PFS ITEM# 273719 4 1 GA WEST CREEK VINEGAR PURE APPLE CIDER 5

COCONUT SHRIMP

RAMEN:

Soups–Looking for a great way to use your “leftovers”? Get creative and serve a soup of the day on your menu.

INGREDIENTS:

Coconut milk

Water

Peanut butter

Curry powder

Ramen noodles

Chicken base

Peas

Carrots

Shrimp

Cilantro

Lime for garnish

DIRECTIONS:

Bring coconut milk, chicken base, and water to a boil. Whisk in peanut butter, curry powder. Add noodles, peas, and carrots. Cook until noodles are tender. Add shrimp and cook for 4 minutes. Top with cilantro and lime wedge.

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.

ARTICHOKE BENEDICT:

It’s only natural to have produce take the stage this time of year. What better way to showcase produce than to use in brunch offerings? Spinach and artichokes are a great offering and can add an unexpected twist by adding to Eggs Benedict.

INGREDIENTS:

Artichokes

Whole Egg

Bacon

Spinach

Fresh parsley for garnish

Egg yolks

Lemon juice

Salt

Butter

Tarragon

English muffins

DIRECTIONS:

Cook bacon and set aside. Sautee artichoke hearts and fresh spinach until spinach wilts. Poach eggs to desired doneness. Create the Hollandaise sauce by placing the egg yolks, lemon juice, salt, and tarragon in a small saucepan and whisk until it thickens. Slowly pour melted butter into the egg and whisk until incorporated. Toast the English muffins.

Assemble on the plate starting with English muffins, bacon, artichokes and wilted spinach, poached egg, Hollandaise. Garnish with fresh parsley.

PFS Recommended Items

PFS ITEM# 231702 6 88 OZ ROMA ARTICHOKE HEART QRTR

PFS ITEM# 518156 4 2.5 LB PEAK SPINACH W&T TFF

PFS ITEM# 649707 1 15 LB RIDGECRESTT BACON 14-17 L/O APPLEWOOD

PFS ITEM# 517843 1 15 DZ NATURES BEST EGG WHI XL AA LOOSE

PFS ITEM# 314029 12 32 OZ

MAGELLAN JUICE LEMON

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

• Peak Fresh Produce equals safe, quality, and reliable consistency of crisp freshness and flavor at the best value.

• The highest standards are set from the best growers/packers to deliver produce that performs every time and far above foodservice industry standards.

• Adheres to purposeful selection of best-in-class suppliers in terms of size, capabilities, and commitment to quality. All row crop suppliers are charter members of the Leafy Greens Initiative.

• All products have US #1 specs or better and are subject to “continual” inspection by trained and certified personnel.

• Peak suppliers are audited by Performance Foodservice personnel, as well as third-parties, for GMPs, GAPs, and traceability.

• PFG internal audit-backed program includes minimum and maximum storage temperature environments, multiple deliveries, receiving procedures, shipping procedures and warehouse policies to ensure the freshest possible products.

PICKED FOR PERFECTION

Lighter, Brighter and Fresher SummerCleaningTrends

Kay Ross Non-Foods Category Specialist

It seems like we just stepped into the New Year, and now, we are preparing for summer which is quickly approaching. As we prepare for the changes ahead, let’s take a moment to discuss the tremendous progression of the cleaning industry. When we embrace changes that include sustainability, we take pride in knowing a lighter, brighter, and fresher atmosphere exits. From new and exciting technology to ecofriendly practices, 2024 is a year of growth and inspiring developments in the world of cleaning. Let’s explore summer cleaning trends that will help shape cleaning in the upcoming months.

Lighter...

Focus on cleaning tools that make it easier for employees to clean. By using product that doesn’t take up a lot of time and space it will give you more time to focus on your customers. Effective cleaning also helps to stop harmful bacteria and viruses from spreading. Use lighter cleaning products that contain a lighter fragrance so that you are not overwhelming your customers with strong cleaning products.

Brighter...

A clean restaurant is a great indication that you care about your customers. A bright and clean restaurant also represents the safety of the food. When dining at a restaurant that is not clean, customers will associate that with poor kitchen cleanliness. Once that happens the chance for repeat business from customers may drastically decrease.

Fresher...

While dining out is all about the food, it is also about the customers experience. By creating an ambiance that is welcoming and comforting, your customers will want to return. I know that when I walk into a restaurant and it’s fresh and clean, I feel safe and protected by what I cannot see. I no longer worry if the servers and cooks handling my food are working in a clean environment.

Our First Mark Chemicals offer a complete line of products to meet the rigorous health, cleanliness, and sanitation needs of foodservice operations, from the front of house to the back of house and everything in between. Take advantage of our onsite consultants and ask for a walk through of your restaurant and be lighter, brighter and fresher as we head into these warmern month!

A WALK THROUGH A KITCHEN

A WALK THROUGH A KITCHEN

A WALK THROUGH A KITCHEN

Cleanliness is the unspoken expectation of the foodservice and housekeeping industries. It defines your standards in the critical areas of health and sanitation.

Cleanliness is the unspoken expectation of the foodservice and housekeeping industries. It defines your standards in the critical areas of health and sanitation.

Cleanliness is the unspoken expectation of the foodservice and housekeeping industries. It defines your standards in the critical areas of health and sanitation.

Cleanliness is the unspoken expectation of the foodservice and housekeeping industries. It defines your standards in the critical areas of health and sanitation.

First Mark® offers a full line of products that provide superior results, outstanding value, and solutions to your cleaning needs. This reference guide highlights the major areas in your kitchen that require sanitation… and the First

First Mark® offers a full line of products that provide superior results, outstanding value, and solutions to your cleaning needs. This reference guide highlights the major areas in your kitchen that require sanitation… and the First Mark® products that effectively accomplish the critically important task.

First Mark® offers a full line of products that provide superior results, outstanding value, and solutions to your cleaning needs. This reference guide highlights the major areas in your kitchen that require sanitation… and the First Mark® products that effectively accomplish the critically important task.

First Mark® offers a full line of products that provide superior results, outstanding value, and solutions to your cleaning needs. This reference guide highlights the major areas in your kitchen that require sanitation… and the First Mark® products that effectively accomplish the critically important task.

Windows and Mirrors

Windows and Mirrors

Commodes & Urinals

Commodes & Urinals

First Mark® Glass & Multi-Surface Cleaners

Windows and Mirrors

First Mark® Glass & Multi-Surface Cleaners

First Mark® Glass & Multi-Surface Cleaners

Grill & Oven

Grill & Oven

First Mark® Grill & Oven Degreasers

Grill & Oven

First Mark® Grill & Oven Degreasers

Commodes &

First Mark® Restroom Multi-Surface & Bowl Cleaners

First Mark® Restroom Multi-Surface & Bowl Cleaners

Refrigerators & Freezers

Refrigerators & Freezers

First Mark® Degreasers, Polishes &

First Mark® Grill & Oven Degreasers

Walls, Hoods & Hard Surfaces

First Mark® Degreasers

Walls, Hoods & Hard Surfaces

First Mark® Degreasers, Polishes &

First Mark® Degreasers

Walls, Hoods & Hard Surfaces

First Mark® Degreasers

Deep Fat Fryer

Deep Fat Fryer

Deep Fat Fryer

First Mark® Fryer Cleaner & Degreasers

First Mark® Fryer Cleaner & Degreasers

Hand Sink

First Mark® Fryer Cleaner & Degreasers

Hand Sink

Hand Sink

First Mark® Restroom Cleaners, Disinfectants & Skin Care

First Mark® Restroom Cleaners, Disinfectants & Skin Care

First Mark® Restroom Cleaners, Disinfectants & Skin Care

Dishmachine

The First Day of An Italian Summer

Patrizio Alaia Business Development Manager – Italian Specialist

Summer is the most beloved season for Italians. The holiday season begins, the sea, the very hot temperatures, the nights on the beach and the unforgettable adventures. Children don't go to school and many adults have holidays from work.

The name “summer” also comes from the heat. The Latin “aestas” means burning heat.

The first day of summer begins at the time of the summer solstice. The season lasts from the summer solstice (June 21) until the September equinox (September 21), Summer Solstice is the longest day of the year with the shortest night. The word "solstice" comes from the Latin "solstitium", a term formed by "sol" ("sun") and the verb "sistere"

("to stop"), and indicates the fact that the sun, on this day, stops and reaches its maximum height with respect to the equator.

The summer solstice is an astrological phenomenon that is not fixed: It can, in fact, fall between June 20th and 21st depending on the year and always has a precise time in which it occurs. It all depends on the inclination of the Earth (23°27′) relative to the plane of the orbit during its motion of revolution. The sun, thus, having reached the maximum height on the horizon, illuminates the northern hemisphere for the largest number of hours of the year giving this day the power to be the longest of the whole year.

When the summer arrives and the temperatures rise, you want to cook delicious summer dishes that are

light, fast, and easy to cook. In the summer Aperitifs are a wonderful way to enrich your summer gatherings and enjoy the summer.

The word aperitivo originates from the Latin “aperire” which means “to open”. This popular Italian tradition intends to open your stomach and stimulate your appetite before your main meal. Legend states that the origins of this ritual date back to ancient Greece. Hippocrates, Greek father of medicine, would recommend aromatized, bitter wine to his patients without appetite.

Pairing the aperitif with food can improve the overall dining experience, complementing the flavors, stimulating the appetite, and creating a harmonious balance.

Patrizio Alaia Business Development Manager – Italian Specialist

L’estate è la stagione più amata dagli italiani. Inizia il periodo delle vacanze, il mare, le temperature caldissime, le notti sulla spiaggia e le avventure indimenticabili. I bambini non vanno a scuola e molti adulti hanno le ferie dal lavoro. Il nome “estate” deriva dal calore. Il latino “aestas” siginifica il calore bruciante.

Il nome “estate” deriva dal calore. Il latino “aestas” siginifica il calore bruciante.

Il primo giorno inizia al momento del solstizio d'estate. La parola "solstizio" deriva dal latino "solstitium", termine formato da "sol" ("sole") e dal verbo "sistere" ("fermarsi"), e sta ad indicare il fatto che il sole, in questa giornata, si ferma e raggiunge la sua altezza

massima rispetto all'equatore.

Il solstizio d'estate è un fenomeno astrologico che non è fisso: può infatti cadere tra il 20 ed il 21 giugno a seconda degli anni ed ha sempre un orario preciso in cui si verifica. Tutto dipende dall'inclinazione della Terra (23°27′) rispetto al piano dell'orbita durante il suo moto di rivoluzione. Il sole, così, raggiunta la massima altezza sull'orizzonte, illumina l'emisfero boreale per il maggior numero di ore dell'anno regalando a questa giornata il potere di essere la più lunga di tutto l'anno.

Quando arriva la bella stagione e le temperature salgono, si ha voglia di cucinare primi piatti estivi sfiziosi che siano, al tempo stesso, leggeri, veloci e facili da cucinare.

Gli aperitivi in estate sono un modo

meraviglioso per arricchire I vostri incontri estive e godervi la bella stagione.

La parola aperitivo deriva dal latino aperire che significa “aprire”. Questa popolare tradizione italiana intende aprire lo stomaco e stimolare l'appetito prima del pasto principale. La leggenda afferma che le origini di questo rituale risalgono all'antica Grecia. Ippocrate, padre greco della medicina, raccomanderebbe vino aromatizzato e amaro ai suoi pazienti senza appetito.

L’abbinamento dell’aperitivo con il cibo puo’ migliorare l’esperienza culinaria complessiva, completando I sapori, stimolando l’appetito e creando un equilibrio armonioso.

FLATBREAD:

INGREDIENTS:

Flatbread

4 oz cherry tomato

2 oz arugula

4ox Gorgonzola crumbles

2 oz walnuts

1 tbsp olive oil

2 oz Balsamic glaze

DIRECTIONS:

Warm the flatbread for about 2-3 minutes in the oven. In the meantime, toss arugula with olive oil. When the bread is done, top with arugula, gorgonzola, cherry tomato, walnut and drizzle with Balsamic glaze.

PFS Recommended Items

FLATBREAD:

INGREDIENTI:

Piadina 1

Pomodoro ciliegino 110g

Arugola 50g

Crumble di gorgonzola 100g

Noci 50g

Olio d'oliva 1 cucchiaio

Glassa Balsamica 50g

INDICAZIONI:

Scaldare la piadina per circa 2-3 minuti, nel frattempo condire la rugola con l'olio d'oliva, quando il pane è cotto guarnire con rugola, gorgonzola, pomodorini, noci e irrorare con la glassa balsamica

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

PFS ITEM# 149439 2 4 LB ROMA *TOMATO CHRY RSTD HLVS IQF

PFS ITEM# 263722 1 5 LB ROMA CHEESE GORGONZOLA CRUMBLE

PFS ITEM# 434904 4 27 OZ PIANCONE GLAZE BALSAMIC

PFS ITEM# 601221 2 2 LB PEAK ARUGULA FRSH

PFS ITEM# 587291 4 1 GA PIANCONE OIL OLIVE EXTRA VIRGIN

PFS ITEM# 357197 3 2 LB MAGELLAN WALNUT HLVS & PCS TFF

CHEESES AND COLD CUTS BOARD:

DIRECTIONS:

1. Choose 3 meats and thinly slice (about 2oz each)

2. Add Ciliegine mozzarella, Parmigiano Reggiano (about 2oz each)

3. In the middle of the plate, add a ramekin with fig spread (about 4oz), and an assortment of breadsticks, olives, strawberries, artichoke. The plate is now ready to serve.

PFS Recommended Items

PIATTO DI FORMAGGI E SALUMI:

INDICAZIONI:

1. Scegli 3 carne e affetta sottilmente (circa 2 once ciascuna)

2. Aggiungere la mozzarella Ciliegine, il Parmigiano Reggiano (circa 2 once ciascuno)

3. Al centro del piatto aggiungere uno stampino con crema di fichi (circa 4 once), aggiungere grissini, olive, fragole, carciofi ed il piatto è servito.

PFS ITEM# 467565 2 7.7 AV LEVONI PORK PORCHETTA SEASND RSTD

PFS ITEM# 476547 2 9 AV LEVONI MORTADELLA W/PISTACHIO NUT

PFS ITEM# 538539 4 2 LB LEVONI SALAMI SCHIACCIATA PICCANT

PFS ITEM# 538544 2 3.7 LB LEVONI SALAME MILANO

PFS ITEM# 538583 2 5.5 LB LEVONI PANCETTA CKD

PFS ITEM# 578790 4 2 LB LEVONI CAPICOLA HOT HAM HALF DRY

PFS ITEM# 632740 2 2.2 LB LEVONI SALAMI NAPOLI HLVS SMKD

PFS ITEM# 635463 2 4.4 LB LEVONI SALAMI FINOCCHIONA

PFS ITEM# 726209 4 2 LB LEVONI GUANCIALE W/BLK PEPPER FC

PFS ITEM# 232994 1 14 LB PIANCONE PROSCIUTTO DI PARMA DOP

PFS ITEM# 625109 8 1 LB PIANCONE PROSCIUTTO ITALIANO SLCD

PFS ITEM# 102769 4 2.5 LB WEST CREEK CHEESE BOARD KIT WHEEL

PFS ITEM# 246368 1 12 LB EMMIRTH CHEESE BOARD KIT WISCONSIN

PFS ITEM# 538255 2 3 LB ROMA CHEESE MOZZ CILIEGINE .3 O

PFS ITEM# 871575 2 1.8 KG FRUTTO OLIVE PITTED MEDIT

PFS ITEM# 233570 6 2 KG PIANCONE ARTICHOKE ROMAN STYLE W/ST

PFS ITEM# 149448 1 8 LB ROMA ARTICHOKE HEART FIRE GRLLD

PFS ITEM# 285890 8 1 LB PACKER STRAWBERRIES FRSH

PFS ITEM# 496285 3 3.5 LB DIVINA FIG SPREAD

PFS ITEM# 522034 1.1 OZ HERITAGE OVEN BREADSTICK FRNCH SOFT 6 IN 170

TAGLIATELLE WITH CHERRY TOMATOES AND BURRATA:

INGREDIENTS:

500g fresh Tagliatelle egg noodles

500g burrata

500g Heirloom tomatoes

Extra virgin olive oil

Fresh oregano

Basil Salt

DIRECTIONS:

Wash the cherry tomatoes and without detaching them from their branch, put them in a baking dish; Season with oil and salt and bake at 375°F for 6 minutes. Cook the tagliatelle in boiling salted water. Heat a drizzle of oil in a pan with half of the freshly baked cherry tomatoes, drain the pasta and sauté for 1/2 minute. Serve with the other cherry tomatoes, chopped burrata and oregano and basil.

PFS Recommended Items

TAGLIATELLE CON POMODORINI E BURRATA:

INGREDIENTI:

500g tagliatelle fresche all’uovo

500g burrata

500g pomodorini gialli & rossi olio extravergine di oliva origano fresco basilico sale

INDICAZIONI:

Per la ricetta delle tagliatelle con pomodorini e burrata, lavate i pomodorini, senza staccarli dal loro ramo, e metteteli in una teglia; conditeli con olio, sale e infornateli a 200 °C per 6 minuti. Cuocete le tagliatelle in acqua bollente salata. Scaldate in una padella un filo di olio con metà dei pomodorini appena sfornati, scolatevi la pasta e saltatela per 1/2 minuto. Servitela con gli altri pomodorini, la burrata a pezzetti e l’origano.

SPAGHETTI ALLA PUTTANESCA:

INGREDIENTS:

0.75 lb spaghetti

1.75 lbs peeled tomatoes

1 oz Anchovies in oil

0.33 oz capers

1 bunch of parsley

½ cup black olives

3 cloves garlic

Dried chili pepper

2 ½ tbsp extra virgin olive oil

Fine salt to taste

DIRECTIONS:

To make Spaghetti alla Puttanesca, take the pitted olives and crush them by pushing down with the blade of a knife. Wash, dry, and chop the parsley. Bring a pot of water to a boil to cook the pasta, salting it to taste once boiling. In the meantime, add the oil, whole peeled garlic cloves, chopped dried chili, and anchovies to a large frying pan. Then add the capers brown over medium heat for 5 minutes, stirring often, so the anchovies dissolve and release all their aromas. Next, mash the peeled tomatoes slightly and add them to the pan. Stir with a spoon and cook for another 10 minutes over medium heat. Meanwhile, cook the spaghetti until it’s al dente. Once the sauce has cooked, remove the garlic cloves and add the crushed olives. Season the sauce with the chopped parsley and when the pasta is al dente, drain it and pour directly into the pan, flipping it in the pan for 30 seconds, just enough time to allow all the flavors to meld together. Your spaghetti alla Puttanesca is ready to serve.

SPAGHETTI ALLA PUTTANESCA:

INGREDIENTI:

Spaghetti 320g

Pomodori pelati 800g

Acciughe sott'olio 25g

Capperi 10g

Prezzemolo 1 mazzetto

Black Olive 100g

Aglio 3 spicchi

Peperoncino essiccato 2

Olio extra vergine di oliva 30g

Sale fino q.b.

INDICAZIONI:

Per fare gli spaghetti alla puttanesca, Prendete le olive denocciolate e schiacciatele spingendo verso il basso con la lama di un coltello, lavate, asciugate e tritate il prezzemolo Portate a bollore una pentola d'acqua per cuocere la pasta, salandola a piacere una volta raggiunta l'ebollizione. Nel frattempo versate in una padella capiente l'olio, gli spicchi d'aglio interi, il peperoncino secco tritato e le acciughe. Aggiungete poi i capperi sciacquati e rosolati a fuoco medio per 5 minuti, mescolando spesso, in modo che le acciughe si sciolgano e rilascino tutti i loro aromi. Successivamente, schiacciare leggermente i pomodori pelati 8 e aggiungerli alla padella. Mescolate con un cucchiaio e cuocete per altri 10 minuti a fuoco medio. Nel frattempo cuocete gli spaghetti al dente Una volta cotto il sugo, togliete gli spicchi d'aglio e aggiungete le olive schiacciate. Condite il sugo con il prezzemolo tritato, quando la pasta sarà al dente, scolatela e versatela direttamente nella padella, girandola in padella per 30 secondi, giusto il tempo di permettere a tutti i sapori di fondersi insieme. I vostri spaghetti alla puttanesca sono pronti per essere serviti ben caldi

PFS Recommended Items

PFS ITEM# 232957 20 1 LB PIANCONE PASTA SPAGHETTI IMP #3

PFS ITEM# 233022 6 #10 CN PIANCONE TOMATO WHL PLD PLUM IN JUI

PFS ITEM# 366349 1 13 OZ ROMA ANCHOVY FLAT FIL IN OLIVE

PFS ITEM# 232072 6 32 OZ ROMA CAPER NONPAREILLE IMP

PFS ITEM# 946032 1 30 CT PACKER PARSLEY ITAL

PFS ITEM# 288570 4 2 KG ROMA OLIVE KALAMATA PITTED LG

PFS ITEM# 283987 1 5 LB PEAK GARLIC WHL PLD DOM

Latin Summer

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PFS ITEM# 484374 6 5 LB GOYA %FLOUR CORN MASAREPA WHI –

PFS ITEM# 333999 WESTCREEK 1/50 LB SALT IODIZED TFF

PFS ITEM# 875040 BRILLIAN 1/35 LB OIL CORN CANOLA BLEND TFF

PFS ITEM# 158765 WEST CREEK 4/5 LB CHICKEN BRST 6 OZ B/S DBL

PFS ITEM# 283987 PEAK 1/5 LB GARLIC WHL PLD DOM

PFS ITEM# 186868 CONTIGO 1/5 GARLIC GRANULATED

PFS ITEM# 857203 PEAK 4/5 ONION YLW DICED 1/4”

PFS ITEM# 365690 CONTIGO 8/2 LB VOCADO PULP CHNKY FRSH

PFS ITEM# 616931 PEAK 1/48 CT AVOCADO HASS #1 GRN

PFS ITEM# 201350 WEST CREEK 4/1 MAYO HD GF

PFS ITEM# 328835 PIANCONE 1/1 GA OIL OLIVE EXTRA VIRGIN ITAL

PFS ITEM# 046350 PACKER 1/200 CT LIMES

PFS ITEM# 333999 WESTCREEK 1/50 LB SALT IODIZED TFF

PFS ITEM# 186855 CONTIGO 1 5 LB PEPPER BLK GRND

Dawlish Carmauta Hispanic Business Development Manager

When it starts to get hot and sticky, it is a great time to review your menu offerings. Looking for ways to keep your meals light, created with fresh ingredients, and tasty can be harder than you think. Whether you are looking to add a lighter mainstay, limited time offering, or worldly flavor to your menu you are sure to find fun and satisfying summer recipes below.

AREPA REINA PEPIADA:

INGREDIENTS:

2 cups precooked corn flour (290 g)

2 ¼ cups warm water (510 mL)

1 tsp salt

2 tbsp oil

1 shredded roasted chicken breast (300 g)

2 sprigs of coriander

1 small garlic clove

1 medium onion (80 g)

1 ripe avocado (300 g)

3 tbsp mayonnaise

1 tbsp olive oil

1 tbsp lemon

Salt to taste

DIRECTIONS:

Arepas:

1. Place the warm water in a mixing bowl. Add the salt and a tablespoon of oil, stir. Add the flour, stirring constantly with a spoon. Knead into a nice, smooth consistency with no lumps. The dough should peel off easily from the bowl.

2. Divide the dough into six balls of equal size and form the arepas by flattening them between your hands. Distribute the remaining tablespoon of oil over the surface of a skillet.

3. Turn the stove to medium high heat, place the arepas to cook and cover. Keep enough distance between the arepas so that they can be easily flipped. After five minutes have passed, flip them over and cook them covered for another five minutes on the opposite side. Remove and let rest.

Reina Pepiada Filling:

1. While the arepas are cooking, peel the avocado, set aside at least ¼ of it to serve sliced inside the arepas. Mash the rest. Cut the ¼ of the reserved avocado into thin slices. To prevent the avocado from turning black, drizzle with a few drops of lemon.

2. Finely chop the onion and coriander. Crush the garlic clove. Place the onion, coriander and garlic in a bowl and mix with the olive oil, lemon juice, salt, and mayonnaise. Pour the mashed avocado into the bowl with the mayonnaise and stir until a smooth paste forms.

3. Add in the shredded chicken. With a wooden spoon, mix everything together. Test and add more salt if necessary. Using a sharp knife, open the arepas, remove any excess dough, and fill to your liking. Remember to leave a little room to place a few slices of avocado.

Cuando llega la calurosa temporada de verano, es un buen momento para revisar su menú. Es más difícil de lo que parece buscar formas de mantener las comidas ligeras y sabrosas, elaboradas y con ingredientes frescos. Seguro que encontrará soluciones divertidas y satisfactorias en las siguientes recetas que le ayudarán a desarollar un pilar más ligero, una oferta por tiempo limitado o un sabor mundano en su menú.

INGREDIENTES:

2 tazas de harina de maíz precocida (290 g)

2 ¼ de tazas de agua tibia (510 mL)

1 cucharadita de sal

2 cucharadas de aceite

1 pechuga de pollo asada desmechada (300 g)

2 ramitas de cilantro

1 diente de ajo pequeño

1 cebolla mediana (80 g)

1 aguacate maduro (300 g)

3 cucharadas de mayonesa

1 cucharada de aceite de oliva

1 cucharada de limón

Sal al gusto

INSTRUCCIONES:

Arepas:

1. Coloque el agua tibia en un bol de mezclas. Luego agregue la sal, y una cucharada de aceite, remueva. Añada la harina revolviendo constantemente con una cuchara. Amase hasta obtener una consistencia suave y agradable, sin grumos. La masa se debe despegar fácilmente del tazón.

2. Divida la masa en seis bolas del mismo tamaño y forme las arepas aplanándolas entre sus manos. Distribuya la cucharada de aceite restante sobre la superficie de un sartén.

3. Encienda la estufa a fuego medio alto, y coloque las arepas a cocinar tapadas, con suficiente separación entre sí (para poder voltearlas con facilidad). Cuando hayan pasado los primeros cinco minutos, voltéelas y cocínelas tapadas otros cinco minutos del lado contrario. Retírelas y déjelas reposando.

Para el Relleno Reina Pepiada:

1. Mientras las arepas se cocinan. Pele el aguacate, reserve al menos 25% del mismo para servir cortado en rodajas dentro de las arepas, y triture el resto. Corte la otra parte del aguacate en rodajas finas. Para evitar que el aguacate se ponga negro, puede rociar con algunas gotas de limón.

2. Corte la cebolla y el cilantro, finamente. Triture el diente de ajo. Coloque los aliños en un bol y mézclelo con el aceite de oliva, el jugo de limón, la sal y la mayonesa. Vierta el aguacate triturado al bol con la mayonesa y revuelva hasta que se forme una pasta homogénea.

3. Agregue el pollo desmechado. Con una cuchara de madera mézclelo todo. Pruebe y rectifique sal en caso de ser necesario. Con un cuchillo afilado, abra las arepas, retire el exceso de masa, y rellene a su gusto. Recuerde dejar un poco de espacio para colocar algunas rodajas de aguacate.

INGREDIENTS:

3 slices of crustless bread

2 large avocados

3 peeled tomatoes, seeded and cut into small squares

4 hard-boiled eggs

Salt Pepper

1 lime

400 mL mayonnaise

DIRECTIONS:

Spread mayonnaise on one side of 2 slices of bread and grill over low heat on the side without mayonnaise. Leave one slice of bread untoasted to place in the center.

First slice: Spread over this first layer and put the avocado slices with salt and pepper and the egg mixed with the mayonnaise on top.

Second slice: Spread on both sides (second layer), place second slice on top of the first layer and put the seasoned tomato on top. Add mayonnaise on top of the tomato and on the inside of the third slice.

Notes:

The mixtures should be cold or at room temperature and the bread should be lightly toasted and warm. Cut into identical squares or rectangles. Be generous with mixtures and mayonnaise.

INGREDIENTES:

3 rebanadas de pan sin corteza de 12 x 36 cm

2 aguacates grandes

3 tomates pelados sin pepas cortados en cuadrados pequeños

4 huevos duros

Sal

Pimienta

1 limón verde

400 mL de mayonesa

INSTRUCCIONES:

Untar con mayonesa 1 lado de 2 rebanadas de pan y poner en plancha a fuego bajo por el lado sin mayonesa y tostar. Dejar una rebanada sin tostar para colocar en el centro. Primera rebanada untada (primera capa): poner las tajadas de aguacate salpimentadas y encima el huevo mezclado con la mayonesa.

Segunda rebanada untada por ambos lados (segunda capa): Ponerla encima de la primera capa y poner encima el tomate salpimentado y luego agregar mayonesa encima del tomate y por la parte interior de la tercera rebanada.

Notas:

Las mezclas deben ir frías o a temperatura ambiente y el pan ligeramente tostado y tibio caliente. Cortar en cuadrados o rectangulos idénticos. Ser generoso con las mezclas y la mayonesa.

PFS Recommended Items

PFS ITEM# 329657 HERITAGE OVENS 8/40 BREAD SOURDOUGH 5/8” 19 SL

PFS ITEM# 365690 CONTIGO 8/2 LB VOCADO PULP CHNKY FRSH

PFS ITEM# 616931 PEAK 1/48 CT AVOCADO HASS #1 GRN

PFS ITEM# 547072 PEAK 1/25 LB TOMATO ROMA

PFS ITEM# 439685 NATURES BEST 15/2 LB EGG WHL LQD W/CITRIC CARTON

PFS ITEM# 333999 WESTCREEK 1/50 LB SALT IODIZED TFF

PFS ITEM# 186855 CONTIGO 1 5 LB PEPPER BLK GRND

PFS ITEM# 046350 PACKER 1/200 CT LIMES

PFS ITEM# 201350 WEST CRK 4/1 GA MAYOHD GF

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PFS ITEM# 517400 BRAVEHEART 4/5 BEFF ANG INSIDE SKIRT STK WHL

PFS ITEM# 620056 HERITAGE OVEN 50/03 BREAD FRNCH 8” LOAF BKD

PFS ITEM# 857203 PEAK 4/5 ONION YLW DICED 1/4”

PFS ITEM# 470887 PEAK 1/1.11BU PEPPERS BELL RED LG

PFS ITEM# 283987 PEAK 1/5 LB GARLIC WHL PLD DOM

PFS ITEM# 186868 CONTIGO 1/5 GARLIC GRANULATED

PFS ITEM# 333999 WESTCREEK 1/50 LB SALT IODIZED TFF

PFS ITEM# 186855 CONTIGO 1 5 LB *PEPPER BLK GRND

PFS ITEM# 245392 PEAK 25/1 CT LETTUCE ROMANIE LINER TFF

PFS ITEM# 039879 LAYS 104/1 0Z CHIP POTATO REG TFF

PFS ITEM# 801756 16 20 OZ FLAVOR SMART KETCHUP UPSIDE DN RED PLAS

PFS ITEM# 201350 WEST CREEK 4/1 MAYO HD GF

PFS ITEM# 798030 16 13 OZ FLAVOR SMART MUSTARD YLW SQUEEZE BOTTLE

RECETA DE PEPITOS:

INGREDIENTS:

1 kg chicken or beef fillets, cut into pieces or strips

4 loaves of bread

1 onion, finely chopped

1 dried red chili pepper, finely chopped

4 garlic cloves, crushed

Salt and pepper to taste

Lettuce leaves

1 bag of crushed potato chips

Tomato sauce

Mayonnaise

Garlic sauce

Mustard

DIRECTIONS:

Place the meat in a pot and cook over medium heat with oil. In a frying pan, stir-fry with onion, chili pepper and garlic. Add the meat or chicken to the stir-fry. Add salt and seasonings and let brown until a sauce is formed. Cut the bread in half and place a fresh lettuce leaf that has been cleaned. Place the meat over the lettuce, sprinkle the crushed potato chips and top with mayonnaise, tomato sauce and mustard. Sprinkle with a pinch of garlic sauce and close halves of bread.

INGREDIENTES:

1 kg de filetes de pollo o carne cortados en trozos o tiras

4 pan canilla

1 cebolla finamente picada

1 pimentón finamente picado

4 dientes de ajo machacados

Sal y pimienta al gusto

Hojas de lechuga

1 bolsa de papas fritas trituradas

Salsa de tomate

Mayonesa

Salsa de ajo

Mostaza

INSTRUCCIONES:

Colocar la carne en una olla y cocinar a fuego medio con poco aceite. En un sartén realizar un sofrito con cebolla, pimentón y ajo. Agregar la carne o el pollo al sofrito. Añadir sal y condimentos y dejar dorar hasta formar una salsa. Abrir el pan por la mitad y colocar una hoja fresca de lechuga previamente limpia. Colocar la carne, espolvorear las papas fritas y salsear con mayonesa, salsa de tomate y mostaza, un punto de salsa de ajo y se cierra.

Dessert Trends Summer

“Stressed is just desserts spelled backwards.”

Ashley Mayfield Business Development Manager

Desserts are a decadent comfort. Consumers continue turning to sweet treats for all of life’s celebrations and the North American dessert market is projected to keep growing in the coming years! Experts projected even during the pandemic that the ice cream and frozen dessert sector would expand rapidly between 2022 and 2029. In a recent survey, 53% of consumers reported they had dessert in the past day, and 18% admit that they eat desserts once a week.

In the restaurant industry, a majority of operators offer desserts as a regular part of their menus. Desserts that require little prep, like cookies, cupcakes, and ice cream, are popular with consumers and have highprofit margins.

A trend that continues to be on the rise is dessert boards or platters combine candies, cookies, chocolates, miniature cakes, and any small, sweet treat you can imagine. Boards and platters are trending because assortments offer something for everyone to enjoy. Dessert boards are sure to be a hit at weddings, baby showers, and holiday parties. Restaurants can get in on the action by selling these eye-catching dessert boards with a sampling of their unique, exciting treats.

Be mindful of allergens when building dessert boards! Some people have severe allergies triggered by even trace amounts of nuts and other ingredients.

Desserts just offer a simple and sweet way to increase profit margins. And, with the dessert board trend, you can help your restaurant, bakery, or business to keep sales on the rise all of 2024.

STRAWBERRY SHORTCAKE:

DIRECTIONS:

Clean and slice strawberries. Zest and juice the lemon, reserving the zest for the shortcakes. Mix the berries with 3 tablespoons sugar and 1 ½ tablespoons of fresh lemon juice. Allow to stand at room temperature for 1 hour or more, which lets them macerate and release their juices. (Or, prep up to 24 hours in advance and refrigerate, then bring to room temperature before serving.)

To serve, cut the biscuits in half. Top with strawberries and whipped cream, then the top of the shortcake and add more whipped cream and strawberries

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PFS ITEM# 452739 8 5 LB WEST CREEK SUGAR GRANULATED EXTRA FIN

PFS ITEM# 314029 12 32 OZ MAGELLAN JUICE LEMON

BLUEBERRY CRUMBLE:

DIRECTIONS:

1. Preheat the oven to 375°F.

2. Make the filling: In a medium bowl, mix the blueberries, ½ cup sugar, cornstarch, ½ teaspoon cinnamon, allspice, and lemon zest. Pour into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.

3. Make the topping: In a medium bowl, add the remaining ½ cup sugar, ½ teaspoon cinnamon, flour, baking powder and kosher salt. Mix with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. Use your fingers to sprinkle the crumbles evenly over the filling.

4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 1 hour, then serve. You can leave it out on the counter for up to 1 day (covered, at night) so the topping stays crisp. After 1 day, refrigerate any leftovers. It also freezes well for several months in a sealed container; reheat it in the oven at 350°F until bubbly.

*No need to defrost frozen berries before using. Note that storebought frozen berries can be a little more tart than fresh berries; if desired, add a hint more sugar to the filling (to taste).

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

PFS ITEM# 81983 1 25 LB ROMA FLOUR H&R AP ENRICHED BLEA

PFS ITEM# 104752 12 3 LB WEST CREEK SALT SEA KSHR

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

“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

Paul Anthony paul.anthony@pfgc.com

Branded Business Development Manager

Melissa Suter melissa.suter@pfgc.com

Branded Business Development Manager

Tiffany Shows tiffany.shows@pfgc.com

Branded Business Development Manager

Michael Street michael.street@pfgc.com

Business Development Manager- Produce

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

YOUR TEAM OF CULINARY SPECIALISTS