Performance Table - Mid-Summer Grill Edition 2024

Mid-Summer

To help you prepare for mid-summer nights, our Business Development team has created summer meals that are expected to leave an impact on your diners. While some of the recipes are big movers and shakers within the kitchen, putting your personal twist on each of these recipes can create something delicious. From simpler offerings to healthier ideations, this summer’s food can bring a big impact to your menu.

Keeping up with your consumers’ demands this summer will ensure you are able to cater to the needs, wants and desires of your customers and their tastebuds. Don't forget to mix and match your menu with a range of offerings, from the healthy or vegan inspired meals to juicy, classic burgers. Remember, each ideation has a place on your menu, so test them out on your specials board to see what your customers think.

Meghan Padgett Brands Manager

Culinary Corner

TONY SCHMIDT

CORPORATE EXECUTIVE CHEF

Let’s talk burgers! The ever popular burger is a constant menu offering but quintessential in the summer months. Burgers also lend themselves to quick cooking dishes that can feature different meats, poultry and seafood. On the meat side, do you go with bulk or a patty? Pattied burgers allow you to have complete portion control as well as utilize labor for other kitchen tasks like creating a signature sauce for your operation. With such a vast array of bread options available, the burger can be a slider, hoagie or on a traditional roll. Burgers allow you to create amazing specials and LTO based on the food holidays throughout the year. Burgers can be made in a variety of styles, including but not limited to, smash burgers, thick burgers, stuffed burgers, patty melts and topped burgers. My personal favorite is a smash burger, as the caramelization of the beef and melty cheese is a perfect combo as well as providing a quick cooking, easy to execute item for the kitchen.

Let’s talk bread! Bread, to me, is as important as the meat in a sandwich or burger. There are many styles to choose from, giving you the ability to create something special. What bread is your favorite? Mine would have to be a butter toasted brioche. My second favorite, if you have the labor available, is the Heritage Ovens Soft French Bread. This is a parbaked product, so it goes into the oven to toast up. I like to lightly coat with olive oil, kosher salt and table grind pepper for appearance and a pop of flavor. The various style of bread will create a different bite and appearance with the burger.

Let’s talk cheese! Well, where do we begin? Let’s begin with my favorite for a burger, American Cheese. Available in white and yellow, this is the perfect melting cheese for a classic burger or smash burger. Other melting cheeses that I enjoy on a burger are Havarti, Muenster, Swiss, and Goat. While blue is a favorite cheese of mine, if I’m putting on a burger, I like to make it a spread or a fondue to keep the crumbles from going everywhere except on the burger.

Let’s talk Sauces! A signature sauce is a great way to set yourself apart and drive loyalty. These sauces also tend to be a crowd pleaser as a fry/tot/onion ring dip as well. What can these sauces be? The options are endless and it’s the perfect opportunity to get creative. This is also a great way to work in a bit of heat using flavors like harissa, Calabrian chiles and guajillo just to add some interest and a bit of heat. Horseradish based sauces are also amazing against beef, as well as a chimichurri aioli.

Let’s Talk Veggies! From all the classics like lettuce, tomato and onion, there are also a plethora of other options to add flair and flavor to your burgers. A simple upgrade of some of these veggies will completely transform the taste. Swapping button mushrooms to exotics, lettuce to arugula, tomato to heirloom tomato are just a few options. Also, how about avocado, garlic confit and red cabbage slaw? The options are endless to create a taste and flavor of your own.

Tony Schmidt Corporate Executive Chef

BURGER SNAPSHOT

MAC STAGE: UBIQUITY

found across the full spectrum of food

MENU POPULARITY: HIGH

all segments offer and are often featured on global menus as a safe option for cautious consumers

GROWTH: HIGH

lots of potential across segments and dayparts

TRENDABILITY: HIGH

often the first platform for new flavors and ingredients

REGIONALITY: MODERATE most varieties are equally common across regions

Classic Double Stack

Angus Patties, American, Griddled Onions, House Sauce, Butter Toasted Brioche.

Shrimp Burger Chimichurri Aioli, Arugula.

Horseshoe

Toasted Texas Toast, Burger Patty, Queso, Brisket Chili, Fry Topped.

Surf and Turf

Single Angus Patty, Fried Shrimp, Remoulade,

Black and Blue

Toasted Rye, Double Patties, Swiss Fondue, Roasted

Blackened Double Patties, Jack Cheese, Gorgonzola Peppercorn Spread, Arugula.

Arugula.

Single Angus Patty, Provolone Cheese, Mozzarella Sticks, Marinara.

WHAT’S TRENDING: FASTEST GROWING

Fourth of July

Single Angus Patty, American Cheese, Griddled Angus Frank, Brisket Chili, Onion Bun.

WHAT’S TRENDING: FASTEST GROWING

WHAT’S TRENDING: FASTEST GROWING

Octoberfest

Angus Patty, Griddled Brat, Sauerkraut, Mustard, Swiss Cheese, Pretzel Bun.

SAUCE/FLAVOR

SAUCE/FLAVOR

VEGGIE

BREAD

GROWING

BREAD

BREAD

PROTEIN

PROTEIN

PROTEIN

PROTEIN

CHEESE

CHEESE

CHEESE

CHEESE

VEGGIE

SUMMER'S HEALTHIER SIDE

Meghan Padgett Brands Manager

Summertime should be about light summer lunches, cookouts with friends, and simple lighter recipes. Consumers tend to lean towards healthier options, dishes that use the best of the season’s produce, and summer barbecue staples like grilled meats, potluck salads and fruity drinks. We cannot forget summer fruit desserts too. May the dog days stay cool and breezy for you while you enjoy some of my favorite summer recipes!

CUCUMBER COOLER

So, this may come as a surprise but cucumbers are a fruit. Cucumbers are a great hydration source so why not turn them into a fruity summer beverage? With mocktails on the rise, this recipe is sure to be a hit to your summer menu.

INGREDIENTS:

Cucumbers

Lemon juice

Soda water

Strawberries (optional)

DIRECTIONS:

Peel cucumber, puree. Add lemon juice and soda water. Serve over ice. For an added twist add puree fresh strawberries.

PFS Recommended Items

LINDA’S SLAW RECIPE

GRILLED TURKEY BURGERS

I am taking turkey and elevating it Mediterranean style. These Turkey Burgers are bursting with flavor and remarkably simple to prepare.

INGREDIENTS:

Ground turkey

Panko breadcrumbs

Egg

Artichoke

Kalamata olive

DIRECTIONS:

Tomatoes

Feta cheese

Spinach

Tzatziki

Bun of choice

Chop vegetables. Mix turkey, feta cheese, chopped vegetables, panko breadcrumbs and egg. Form into patties. You can grill or flat top the patties until the internal temperature reaches 165 degrees. Toast the bun and spread tzatziki on both sides. Serve with choice of side.

PFS Recommended Items

PFS ITEM# 525474 2 10 LB WEST CREEK TURKEY GRND 85/15 FZ

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

PFS ITEM# 367570 12 1 PT PACKER TOMATO HEIRLOOM BABY

PFS ITEM# 686855 4 2 KG ROMA OLIVE KALAMATA SLCD

PFS ITEM# 247059 1 2.5 LB PEAK (SPINACH W&T TFF

PFS ITEM# 361663 2 5 LB ROMA CHEESE FETA GREEK CRUMBLE

PFS ITEM# 522068 88 2.9 OZ HRTG OVN BUN FRNCH SOFT RND 4 IN

This recipe has been in my family for ages. It is super simple and requested at any BBQ we attend.

INGREDIENTS:

Green cabbage

Green onions

Worcestershire sauce

White vinegar

Mayonnaise

Salt and pepper as needed

DIRECTIONS:

Thinly slice cabbage (think angel hair). You can also use preshredded tri-color cabbage. Chop green onions. Mix all ingredients together. Best if able to sit over-night.

PFS Recommended Items

PFS ITEM# 880514 4 5 LB PEAK CABBAGE SHRED SEP COLOR

PFS ITEM# 907545 4 2 LB PEAK ONION GRN W&T TFF

PFS ITEM# 273739 4 1 GA WEST CREEK VINEGAR WHI DISTILLED 5%

PFS ITEM# 201346 4 1 GA WEST CREEK MAYO WHL EGG GF

WHITE BEAN SALAD

Think creamy white beans, salty prosciutto, peppery arugula, and bright lemon notes.

INGREDIENTS:

White beans

Parsley

Shaved Parmesan

Arugula

DIRECTIONS:

Prosciutto slices

Lemon Juice

Olive oil

Salt and pepper

Mix the beans, parsley, arugula, and plate. Add the prosciutto into the salad. Mix lemon juice and olive oil drizzle over the salad. Add shaved parmesan and salt and pepper to taste.

PFS Recommended Items

PFS ITEM# 601221 2 2 LB PEAK ARUGULA FRSH

PFS ITEM# 855537 1 1 LB PEAK PARSLEY FRSH ITAL FLAT LEA

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

PFS ITEM# 625109 8 1 LB PIANCONE PROSCIUTTO ITALIANO SLCD

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

PFS ITEM# 628175 1 18 OZ MAGELLAN(PEPPER BLK GRND TABLE GRIN

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

FRESH BERRIES WITH MASCARPONE

I do not know about you but in the summer, I do not want to end the meal with a heavy, decadent dessert. I love the idea of a light and fruity, dare I say healthy offering of fresh fruit. This dessert is so simple, delicious, fresh, and light. It’s the perfect ending to any meal.

INGREDIENTS:

Fresh berries (Strawberries, Blackberries, Blueberries, Raspberries)

Lime zest

Lime juice

Mascarpone cheese

Greek yogurt

Honey

Vanilla extract

DIRECTIONS:

Slice strawberries, combine with remaining berries. You can add additional sweetness by allowing the berries to macerate overnight (this step is not necessary). Add lime zest and juice and set aside. In a separate bowl mix the mascarpone, yogurt (you can cheat and use vanilla flavored), lime zest and juice, honey, and vanilla. Layer cream and fruit in a glass. Serve.

PFS Recommended Items

PFS ITEM# 232124 6 1 LB ROMA CHEESE MASCARPONE

PFS ITEM# 273152 1 5 LB WEST CREEK (HONEY AMBER EXTRA LIGHT JU

PFS ITEM# 692353 8 1 LB PEAK *STRAWBERRIES SLOW RIPE CAL

PFS ITEM# 152557 1 32 OZ MAGELLAN(EXTRACT VANILLA PURE

The Language of Barbeque

Bryan Corsini Business Development Manager – Center of the Plate

I love words that make you think. Barbeque is just one of those words. Speak to a Californian about Barbeque and you will get a different conversation than the one you will have with a Texan. Throw in a Southerner (Georgia, North and South Carolina, Alabama) you will go in a whole different direction. This doesn’t even consider geographically unique concepts like Baltimore’s Pit Beef, or ethnically centered Korean Barbeque. Leaves a person wondering, what is Barbeque?

DEFINITION:

The Spaniards & Columbus landed in the Caribbean Islands Americas sometime in 1492. They found the people of Taino roasting meat on a wooden framework resting on sticks above a fire. This process was referred to as Barbeque. Or was it? The Oxford English dictionary defines Barbeque as:

Noun; Barbeque

A meal or gathering at which meat, fish, or other food is cooked out of doors, on a rack, over an open fire or portable grill.

Verb: Barbeque

To cook meat, fish or other food on a Barbeque

The word “barbecue” simply refers to the wooden structure that was used to dry, smoke, or roast meat or fish. Is this “structure” of wood the actual Barbeque? Perhaps, but who thought of that? As it turns out, humans began cooking meat with fire about 1.8 million years ago. So, in theory, you could say that's when the tradition began. However, the tradition of BBQ as we currently know it, with spices and basting sauce, originated in the Caribbean. Now we are back to Columbus! In addition, it is worth noting that the heavy sauces and spiced coatings were introduced to mask the flavor of decomposing meat! It gets hot in the Caribbean. Therefore, the Taino, the Indigenous people who inhabited various Caribbean islands, including Puerto Rico, Jamaica, Cuba, and the Dominican Republic, were responsible for creating the first documented examples of the cooking technique. I told you I was going to make you think!

TEXAS BBQ:

Everything is bigger in Texas. This goes

for Barbeque too. The big and bold taste of Texas Barbeque is defined by Beef! Brisket is KING regardless of presentation, sliced, chopped or diced and is normally served with a sweet and hot flavored sauce. I’m sure plenty of folks will have a unique spin and experience but as a rule, this is TEXAS!

Starting off, there are 2 Carolinas, North and a South. Although Pork is the name of the game here, there are 2 distinctly different styles of eating. One thing that is common to both is that the meat is always pork and that is pulled pork. That means PULLED, not chopped, not diced not anything but PULLED! Now, in North Carolina the Pork used is a Picnic Shoulder, with the bone in and the skin still on. That skin stays on and is worked into the pulled pork as a crispy, crunchy surprise for the consumer. The pulled pork is served on a hamburger bun with Coleslaw and a pickle. NO PICKLE? NO BARBEQUE!

In North Carolina, barbeque is not served with sauce. It is instead served with something called dip, a curious combination of Vinegar and Hot Dry Red Pepper.

South Carolina style BBQ is similar to North Carolina, except for the sauce. In South Carolina the sauce is SAUCE and there is a lot of it. In addition, the S.C. sauce is primarily Mustard based, and they are NOT afraid to use it.

MEMPHIS BBQ:

Memphis-style barbecue is mostly made using pork, usually ribs, Boston Butts and Picnic shoulders. Make no mistake, RIBS are what Memphis is all about! Some restaurants will still also serve beef and chicken. Memphis-style barbecue is slow cooked in a pit and RIBS can be prepared either "dry" or "wet". Dry, or un-sauced gives the true essence of the meat. When sauce is applied in Memphis it is tangy and thin, which makes it unique. Memphis style sauce is tomatobased and contains brown sugar and includes mustard and vinegar among its ingredients as well.

KANSAS CITY BBQ:

Kansas City barbecue uses a variety of meats, like pork, beef, chicken, turkey, lamb, sausage, and sometimes fish. What the heck are they thinking? Just bring everyone to the party! It is seasoned with a dry rub, slow-smoked over a variety of woods and served with a thick tomatobased barbecue sauce. Although I love the variety woods used to smoke and the wide varieties of Meats that are prepared, I am simply not a fan of the heavy sauce. Heck, if you’re going to all that trouble to have a lot of different meats, let me taste them.

SO, these are the BIG FOUR when it comes to Barbeque in the United States. These styles are really the standard by which all others are compared. If you say Barbeque to a Californian, you

CAROLINA BBQ:

are speaking a different language. In California, Barbeque simply means to cook something OUTSIDE. A tremendous phenomenon in the meat industry is California’s love of the Beef Sirloin Tri-Tip. Most Californians revere this piece of meat. Like the Beef Culotte, the Tri-Tip is a bit tougher, but when cooked correctly, can yield a delicious slice of beef.

If you are walking the streets of Baltimore, Maryland, you will encounter a culinary offering called Pit Beef! While not technically Barbeque, Pit Beef is an extraordinary delight for those wanting to consume Barbeque in sandwich form. A Top Inside Round is roasted outdoors over an open charcoal “PIT” lending to the name. Large chunks of the Top Round are cut

PFS Recommended Items

BEEF BARBEQUE ITEMS IN STOCK:

from the sub-primal as it slowly roasts and gains that smokey flavor. These chunks are sliced paper thin and piled high on a Kaiser Roll, then slathered with a Creamed Horseradish sauce and served wrapped in deli paper. Don’t like Horsey Sauce? It is equally acceptable to paint on a tangy, vinegar based “Barbeque” sauce.

As you can see, Barbeque takes on many forms, depending on where you are and what you are referring to. Barbeque has as many iterations as the kinds of meats we use to fulfill its name But, one thing is for sure, Barbeque is definitely one of those words that makes you think.

PFS ITEM# 374895 4 15 AV BRAVEHEART BEEF ANG BRISKET CH DECK O

PFS ITEM# 375119 24 2.3 LB BRAVEHEART BEEF ANG RIB SHORT CHUCK C

PFS ITEM# 421364 16 4 LB BRAVEHEART BEEF RIB SHORT CHUCK B/I C

PFS ITEM# 110033 12 4.25AV BRAVEHEART BEEF RIB SHORT PLATE B/I C

PFS ITEM# 232934 3 21 LB BRAVEHEART BEEF ANG INSIDE RND CH 1/4

PORK BARBEQUE ITEMS IN STOCK:

PFS ITEM# 464488 10 2.75AV ALLEGIANCE PORK RIB BACK PLD

PFS ITEM# 464496 18 2.75AV ALLEGIANCE PORK RIB BACK PLD

PFS ITEM# 464499 8 8.5 LB ALLEGIANCE PORK BUTT B/I 1/8" TRIM

PFS ITEM# 464518 4 7 LB ALLEGIANCE PORK RACK 10 BONE FRNCHD

PFS ITEM# 464519 9 4.9 LB ALLEGIANCE PORK RIB SPARE LIGHT 4.9 L

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

PFS ITEM# 464540 12 3 LB ALLEGIANCE PORK RIB ST LOUIS 3.75 LB

Seafood EASY-BREEZY SUMMER

Melissa Suter Business Development Manager – Seafood

For many, summer is the best time of year. Long days are spent at the pool, sunning ourselves on the beach, and in the backyard with family and friends. Dinner on a patio with a crisp glass of wine lends itself well to summertime grilling. But, I think I can speak for most of us and say, standing over a hot grill in the dense Georgia heat is not where you want to be. This year, focus your menu on dishes that can be prepped ahead, minimizing the time you spend in the heat and maximizing time with your guests (and that glass of Chardonnay).

This year’s summer food trends are focusing on composed salads and “dressed up” noodles. Shrimp, scallops and salmon served cold are perfect for a hot summer day. Poach or grill ahead, chill and serve on top of spicy noodles, toss with your favorite pasta, or mix of the fresh summer vegetables. Lobster CK meat, squid and octopus pair nicely with avocado, melon or a mix of farm fresh corn and tomatoes. Don’t forget to toss in fresh herbs for a clean, bright finish. If you want to experiment with new recipes, “Sea-cuterie” boards are growing in popularity and great alternative to heavy cheese and traditional charcuterie boards. Serve up smoked trout and salmon with pickled vegetables. Get creative and add tinned fish such as anchovies or make a smoked fish dip. Fresh oysters, clams and crab legs make it a real showstopper.

Finally, take it easy on your grill cook and remember to keep it simple. Stuff a whole fish such as snapper or branzino. Individual paella can be prepped ahead and cooked on the grill. Flatbreads are great for sharing. With the abundance of fresh seafood and produce available during the summer months, the options are endless.

GRILLED SEAFOOD PAELLA

This simple, traditional, one pan meal is packed with flavor. The seafood can be swapped. Crab claws, crawfish, mussels, or fish pieces are good alternatives. The pork sausage can be omitted or modified. It can be prepped ahead and grilled to order to keep it easy breezy. Serve with grilled lemon.

INGREDIENTS:

3 cups fish or chicken stock

8 oz raw shrimp, peeled and deveined – reserve shells 1/2 lemon – more for garnish

2 tbsp olive oil

6 oz chorizo / 2 links sliced ½ inch thick

2 ripe tomatoes – chopped

2 garlic cloves – minced

1 tsp smoked paprika

1 ½ cups yellow saffron rice

8 oz squid rings

1 pound clams

8 oz jumbo lump crab

1 cup roasted red peppers cut into strips

2 tbsp flatleaf parsley – chopped

DIRECTIONS:

1. In a large saucepan, combine the stock with the shrimp shells and saffron. Squeeze in the half lemon, bring to a simmer. Remove from heat and allow to steep for 10 minutes. Strain and discard the solids.

2. Place a cast iron skillet on a hot grill and add the olive oil. Add the chorizo, cover the pan and cook until the chorizo is lightly browned for about 5 min.

3. Add the tomatoes, garlic, and smoked paprika. Cover and cook, stirring twice until the tomatoes have softened for about 5 min.

4. Add the rice and stir to coat with the tomato mixture. Stir in the shrimp broth.

5. Cover the pan and cook until half of the broth is absorbed for about 10 minutes.

6. Stir in the shrimp, squid, and clams. Cover and cook until the rice is al dente and has formed a crust on the bottom and sides of the pan. Check to be sure the seafood is cooked through after about 7 minutes.

7. Fold in the crab, roasted peppers and parsley and cook until just heated through.

8. Serve with lemon wedges.

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PFS ITEM# 577074 1

PFS ITEM# 477303 4 2.5

PFS ITEM# 486363 4 2.5

PFS ITEM# 586029 4 2.5

PFS ITEM# 454624 10

PFS ITEM# 454625 10

PFS ITEM# 431638 6

ITEM# 431639 6 4

PFS ITEM# 431648 6 4

LUIGI SQUID RING ONLY IMP CHN FZ

ASSOLUTI SQUID RINGS ONLY CH FZ

BAYWINDS SHRIMP WHI 21-25 HDLS/O RA

SPICY NOODLE SALAD WITH SEARED TUNA

This is my adaptation of a classic Korean Cold Noodle Salad called Bibim Guksu. The vegetables can be swapped for what you have on hand. The options for seafood are limitless. Chopped kimchi can be added for additional zip.

INGREDIENTS:

• 6 8oz Yellowfin Tuna steak

• 8 oz noodles such as linguine, whole wheat, buck wheat or soba

• 1 small cucumber (about 3 oz)

• 1 small carrot (about 3 oz)

• 2 oz red cabbage leaves

• 2 oz lettuce leaves

• 1 boiled egg - optional

• 1 tbsp sesame oil

• 2 oz Gochujang sauce

• Splash of lemon lime soda (optional)

• 2 tsp sesame seeds

DIRECTIONS:

1. Season 8 oz tuna steak with salt and pepper. Sear tuna in a hot sauté pan, about 2 minutes on each side. Remove from heat, allow to cool, slice and hold.

2. Julienne the cucumber, carrot, and red cabbage. Thinly slice the lettuce.

3. Bring a medium pot of water to a boil. Cook the noodles according to the package instructions. Drain into a colander and rinse in icy cold water to stop cooking process.

4. Place the noodles in the middle of the serving bowl and arrange the cold vegetables and seared tuna over the noodles. Drizzle the sesame oil, sprinkle with the sesame seeds, and place a half of boiled egg on top. The sauce can be drizzled on top or served on the side.

5. Alternatively, you can toss it all together before serving. Mix the noodles well with the sauce, add the sesame oil and vegetables, and toss well. Sprinkle with the sesame seeds and place a half of boiled egg and tuna on top.

** Optional – Thin the gochujang sauce with a splash of lemon lime soda. This will make it easier to evenly coat all the noodles when tossed.

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PFS ITEM# 420829 1 10 LB EMPIRES TREASURES TUNA STK SASHIMI 6 OZ C-O

PFS ITEM# 420830 1 10 LB EMPIRES TREASURES TUNA STK SASHIMI 8 OZ C-O

LEMON AND ARTICHOKE PROTEIN PASTA WITH GRILLED SALMON

For your health-conscious customers, we recently introduced a protein pasta made from flaky, mild flavored pollock. That’s right, noodles made from fish. A great option for those counting calories as it is low carbohydrates and high protein content. Additionally, Alaskan Pollock is a sustainable source of protein. Eat what you crave without the guilt! We have several lines of salmon available; I recommend PFS Baywinds salmon portions from the Faroe Islands, also a smart sustainable choice.

INGREDIENTS:

• 6-8 oz salmon portion

• 4 tbsp butter

• 1 tsp chopped garlic

• 2 tsp chopped shallots

• 2 tbsp capers

• 1/4 cup quartered Artichokes

• 1/4 cup white cooking wine

• 9 oz protein pasta

• 1 tbsp chopped parsley

• 1/4 cup halved cherry tomatoes

• 2 tsp lemon zest

DIRECTIONS:

Melt butter in a sauté pan. Add garlic and shallots and sauté until the butter begins to brown. Add capers, artichokes and wine. Cook 1 minute. Add the protein pasta, parsley and tomatoes. Toss together until all is hot. Brush salmon with olive oil and season with salt and pepper. Grill 2-3 minutes on each side. Remove and arrange on top of the pasta.

PFS Recommended Items

PFS ITEM# 565032 1 10 LB WORLD DOCK SALMON PORTN 6 OZ B/S FZ

PFS ITEM# 565034 1 10 LB WORLD DOCK SALMON PORTN 8 OZ B/S FZ

PFS ITEM# 529789 1 10 LB

PFS ITEM# 529793 1 10 LB

BAYWINDS SALMON PORTN 4 OZ B/S IND

BAYWINDS SALMON PORTN 6 OZ B/S IND

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

PFS ITEM# 425114 1 10 LB EMPIRES TREASURE SALMON ATLANTIC PORTN 4OZ

PFS ITEM# 425115 1 10 LB EMPIRES TREASURE SALMON ATLANTIC PORTN 6OZ

PFS ITEM# 425116 1 10 LB EMPIRES TREASURE SALMON ATLANTIC PORTN 8OZ

SMOKED FISH DIP

This smoked fish dip is inspired by the rich, smokey, creamy cold concoction my family gets every year on our beach vacation to Coastal South Georgia. Smoked trout and salmon are tried and true, but if you have a smoker, you might want to experiment. Use a meaty fish like mahi, cobia, or tuna. Get crazy and smoke clams or mussels.

INGREDIENTS:

• 1/2 cup mayonnaise

• 1/2 cup cream cheese, whipped and at room temperature

• 1 tbsp fresh lemon juice

• 1 tbsp Dijon mustard

• 1 tbsp chopped flat leaf parsley

• 2 tbsp prepared horseradish

• 1 tsp hot sauce

• 1/4 tsp Worcestershire sauce

• 1/4 tsp Old Bay seasoning

• 8 oz smoked fish

DIRECTIONS:

1. In a standing mixer, whip together the mayonnaise, cream cheese, lemon juice, Dijon, horseradish, hot sauce, Worcestershire, and Old Bay.

2. Pulse smoked fish in a food processer until finely chopped.

3. Add fish to mayonnaise mixture and fold to combine. Adjust seasonings to taste. Serve with Saltines

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256125

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

ITEM# 259189

PFS ITEM# 37002 6 8 OZ

ZUCCHINI, CORN, AND SHRIMP FLATBREAD

The flavors of summer are showcased atop this delicate flatbread. Fresh tomatoes can be added to kick up the acidity and a sprinkle of fresh basil pulls it all together.

INGREDIENTS:

• 1/2 cup ricotta or mascarpone cheese

• 1 clove garlic, finely grated

• 8 oz zucchini and/or summer squash, sliced lengthwise into 1/8 inch planks

• 2 ears of corn, husks removed

• ¼ cup extra virgin olive oil, divided

• 1 pound raw shrimp 31/35, peeled and deveined tail off

• 2 pieces flat bread

• Torn basil and grated parmesan for garnish

DIRECTIONS:

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PFS ITEM# 595178 16 7.5 OZ HERITAGE OVEN FLATBREAD CRUST TRDTNL 16X

PFS ITEM# 465328 6 3 LB PIANCONE CHEESE RICOTTA WM FRSH

PFS ITEM# 421125 5 2 LB BAYWINDS SHRIMP WHI 31-35 RPDT/OFF

PFS ITEM# 421127 5 2 LB BAYWINDS SHRIMP WHI 31-40 RPDT/OFF

1. In a small mixing bowl, stir together the ricotta or mascarpone with the garlic. Season with salt and pepper.

2. In a second bowl, toss the zucchini, corn, a drizzle of olive oil, salt and pepper to taste.

3. In a third bowl, toss the shrimp with a drizzle of olive oil, salt, and pepper.

4. Brush the flatbreads with remaining olive oil.

5. Preheat grill to high (400-500 degrees).

6. Grill the vegetables and shrimp until lightly charred and tender, being careful not to overcook the shrimp, about 1-2 minutes per side. Remove and cool. Cut the corn off the cobs.

7. Reduce grill temperature (300-400 degrees).

8. Stir corn into the cheese and garlic mixture. Spread half the mix onto each flatbread. Top evenly with zucchini and shrimp.

9. Grill the flatbreads until the bottoms are lightly toasted, about 2-3 minutes. Garnish with basil and a sprinkle of parmesan cheese. Cut into planks and serve.

PRODUCE summer

Michael Street

Business Development Manager – Produce

Being a person who loves the outdoors, warmth, and hot sunshine, I view Spring and Summer and the most wonderful time of each year. Beaches, swimming pools, gardens, grills, running, sweating, and eating awesome produce!!! Also, the annual tanning and bathing suit appearance gets coupled with fresh, green, tasty produce as a key and increased part of our lifestyle!! In parallel, restaurants will focus on cool ideas to offer their customers (cool as in crisp, fresh, crunchy, and refreshing, as well as hip and trendy!!!). The general mindset is: “Green is Good” as in produce and cash.

Consequently, I have a few ideas to submit using PEAK Produce and offer a suggestion or two, applying these products to assist in providing ideas to make

some “Hip” and “Cool” dishes and make all the aforementioned characteristics occur.

One last preemptive bit of industry data that is most relevant is that we have entered the Bi-Annual Transition that occurs each year. This means that the Western Row Crops change production areas in November from Salinas, California to Yuma, Arizona. Now, the reverse has almost begun to move from Yuma back to Salinas, which is almost routinely Smackalackingly the “PEAK” of the year for Greens overall!

Oh yes: One last, final comment on the expectation of moving back is the forecast of California conditions showing quite good expectations of crops as we will see! The only item, at this point, that could have a slight defect is the Romaine… That remains to be seen…

Note: We have five “Groovy” new items that can certainly categorize as “Green is Good”, in produce and savings (Yes, I know groovy is a Boomer descriptor…).

PFS Recommended Items

PFS ITEM# 692908 SWEETHEARTS PREMIUM BABY GEM LETTUCE 60 CT.

PFS ITEM# 385268 TUSCAN COLOR & CRUNCH CHOPPED ROMAINE WITH BAY TUSCAN LETTUCES. 6/2#

PFS ITEM# 205277 SCARLETT BUTTER BLEND SCARLET RED BUTTER LETTUCE WITH OAK, TANGO & LOLLA ROSA LEAVES. 3/2# PACKS

PFS ITEM# 582859 SWEET BABY CAULIFLOWER/CAULILINI BABY CAULIFLOWERW/SMALL CREAMY WHITE FLORETS 3/2# PACKS

PFS ITEM# 588536 KALE COLOR CRUNCH MIX 6 INGREDIENT BLEND WITH BRIGHT COLORS. NAPPA CABBAGE, CARROTS. 4/2# PACKS

WATERMELON CAKE

A cake that requires no baking! Chill this for a couple hours before serving for best results.

INGREDIENTS:

• 1 small, red, seedless watermelon (about 10 pounds)

• 2 cups lemon low fat yogurt

• 1 8-ounce tub whipped topping

• 1-pint strawberries

• ½ pint blueberries

• ½ pint raspberries

DIRECTIONS:

Wash and dry the uncut watermelon. Cut the narrow ends off the watermelon and, with one cut end down on a cutting board, slice off the rind in strips and discard. Turn the watermelon on its side and slice the flesh into two-inch rounds. Select three rounds from the middle that are closest to the same diameter. Set aside the remaining watermelon. Place one watermelon round flat on cutting board and place a small plate about 7 inches in diameter over the melon. Use the plate as a template to trim the melon into a perfect circle. Repeat with the remaining two rounds. Gently pat the rounds dry with paper towels.

In a medium glass or ceramic bowl, combine yogurt and whipped topping until blended. Place one watermelon round on a cake serving platter and top it with about 1 cup of the yogurt mixture. Spread evenly over the top of the melon. Place the second watermelon round atop the “frosting” and spread another cup of topping evenly across that round. Add the third round of watermelon and “frost” the top and sides with the remaining topping. Slice strawberries and place along the base of the cake. Decorate the top with the raspberries and blueberries. Serve immediately or chill for a couple hours before slicing and serving. Refrigerate leftovers.

GEM BABY LETTUCE BOATS

Sweethearts Baby Gem Lettuce. Excellent Finger foods for outside, simple, fresh, and delicious!

INGREDIENTS:

1/3 cup plain Greek yogurt

1/3 cup Feta cheese crumbles

2 tbsp mayo

2 tsp lemon juice

2 medium radishes, finely diced

2 scallions, diced thinly and Bias cut

1 tsp lemon zest, finely grated

Freshly ground black pepper

DIRECTIONS:

In a small bowl, stir together the yogurt, Feta, mayonnaise, and lemon juice. Spread 1 heaping tablespoon of the yogurt-feta mixture onto each lettuce or endive half. Then, top each with a quarter of each of the radishes and scallions, a sprinkle of lemon zest and a twist of the pepper mill and serve. Yah Baby!!!

Estate Italiana

Patrizio Alaia

Business Development Manager – Italian Specialist

Summer is, without a doubt, many people’s favorite season. The days get a lot longer and the sun remains high in the sky even at seven in the evening, giving those on vacation the opportunity to experience some magical moments at sunset on the beach.

At this time of year most people are happier because they can finally devote themselves to all those activities that in other seasons, due to colder temperatures, are difficult to do.

In addition, summer coincides with a holiday period for many. Schools close, children can have fun with friends and play outdoors while

adults meet for aperitifs and dinners in the garden.

Don't forget that mid-summer we celebrate FERRAGOSTO. Historically, Ferragosto has ancient roots dating back to the Roman Empire. The term "Ferragosto" derives from the Latin "feriae Augusti", which means "holidays of Augustus". This festival was introduced in 18 BC by Octavian Augustus, after whom the month of August is named. Mid-August was a time of rest and celebration of the harvest, as the peasants celebrated the end of work in the fields and brought together the main holidays of the time. Throughout the empire there were festivals and horse races,

while draught animals, which were no longer working in the fields, were adorned with flowers.

Aside from religious significance, today there is another occurrence that makes Ferragosto the culmination of summer activities: Over the centuries, Ferragosto has become a period of a summer break and vacation. Most companies have company holidays at the turn of August and Italians use this period to go on vacation. On the day of Ferragosto, barbecues, excursions, bonfires, village festivals and fireworks are traditionally organized, preferably near a lake or the sea or even in the mountains to escape the summer heat.

L'estate è, senza dubbio, la stagione preferita di molte persone. Le giornate si allungano tantissimo e il sole rimane alto nel cielo anche alle sette di sera, regalando a chi è in vacanza la possibilità di vivere alcuni momenti magici al tramonto in spiaggia.

In questo periodo dell'anno la maggior parte delle persone è più felice perché può finalmente dedicarsi a tutte quelle attività che in altre stagioni, a causa delle temperature più rigide, è difficile fare.

Inoltre, l'estate coincide con quasi tutti con un periodo di vacanza, le scuole chiudono, i bambini possono divertirsi con gli amici e giocare

all'aria aperta mentre gli adulti si ritrovano per aperitivi e cene in giardino.

Da non dimenticare che dalla meta’ d’estate si festeggia il FERRAGOSTO.

Storicamente, Ferragosto ha radici antiche che risalgono all’Impero Romano. Il termine “Ferragosto” deriva dal latino “feriae Augusti“, che significa “ferie di Augusto”. Questa festa fu introdotta nel 18 a.C. da Ottaviano Augusto, da cui prende il nome il mese di agosto. Ferragosto era un periodo di riposo e di celebrazione del raccolto, in quanto i contadini festeggiavano la fine del lavoro nei campi, e riuniva le festività principali del tempo. In

tutto l’impero c’erano feste e corse di cavalli, e gli animali da tiro, che non dovevano lavorare nei campi, venivano agghindati con fiori.

Oltre al significato religioso, oggi ce n’è un altro che rende Ferragosto il culmine dell’estate: nel corso dei secoli, Ferragosto si è diventato un periodo di una pausa estiva e di vacanza. La maggior parte delle aziende ha le ferie aziendali a cavallo di Ferragosto e gli italiani usano questo periodo per andare in vacanza. Il giorno di Ferragosto si organizzano tradizionalmente grigliate, escursioni, falò, feste di paese e fuochi d’artificio, preferibilmente vicino a un lago o al mare o anche in montagna per sfuggire alla calura estiva.

CARPACCIO:

Carpaccio is a classic dish with an easy recipe consisting of slices of raw meat at the base and served with other simple ingredients.

The most famous version of carpaccio (Cipriani carpaccio) came into existence in 1950 from an idea of Giuseppe Cipriani, founder of the famous Harry's Bar in Venice. He created this dish to meet the needs of a friend of his, Countess Amalia Nani Mocenigo, after doctors had forbidden her to eat cooked meat. Beef with mayonnaise and Worcester sauce: It became an instant hit. The term carpaccio is now also used to define all those preparations that cast as their protagonists very thin slices of fish, vegetables or other foods (Ex: fish carpaccio).

INGREDIENTS:

150 g beef brisket boneless Prime

30 g arugula

150 g of cherry tomatoes

50g shaved Grana Padano

1/2 lemon

Extra Virgin Olive Oil

Salt Pepper

DIRECTIONS:

To prepare the carpaccio, start washing the arugula and cherry tomatoes. Place in a serving dish and be sure to evenly distribute the arugula to form a bed on which you will place the slices of meat.

Complete and top with the parmesan cheese, flakes and ground pepper. The carpaccio is ready to be served.

CARPACCIO:

Il carpaccio è un piatto classico dalla ricetta facile con alla base fettine di carne cruda e servito con altri semplici ingredienti.

La versione più famosa del carpaccio (il carpaccio Cipriani) nasce nel 1950 da un’idea di Giuseppe Cipriani, fondatore del celebre Harry’s Bar di Venezia, per venire incontro alle esigenze di un sua amica, la contessa Amalia Nani Mocenigo, dopo che i medici le avevano proibito di mangiare carne cotta. Carne di manzo con maionese e salsa Worcester: fu subito un successo.

Con il termine carpaccio si definiscono ormai anche tutte quelle preparazioni che hanno come protagoniste fette sottilissime di pesce, verdure o altri alimenti, per esempio il carpaccio di Pesce

INGREDIENTI:

150 g Petto di manzo Bnls Prime

30 g di rucola

150 g di pomodorini ciliegini

50g Grana Padano Rasato

1/2 limone

Olio extra vergine di oliva

Sale

Pepe

INDICAZIONI:

Per preparare il carpaccio iniziate a lavare la rucola e i pomodorini. A questo punto in un piatto da portata distribuite uniformemente la rucola, a formare un letto, su cui adagerete le fettine di carne.

Completate con il grana ridotto in scaglie e una macinata di pepe. Il carpaccio è pronto per essere servito.

PFS Recommended Items

PFS ITEM# 4756 4 10 AV BRAVEHEART BEEF ANG BRISKET BNLS PRIM

PFS ITEM# 516538 2 9 LB PIANCONE CHEESE GRANA PADANO 1/8 WH

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

PFS ITEM# 601221 2 2 LB PEAK ARUGULA FRSH

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

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

PFS ITEM# 56529 1 5 LB MCCRMCK PEPPER BLK GRND TABLE

PFS ITEM# 328742 1 10 LB PEAK TOMATO GRAPE

INSALATA DI PASTA

MEDITERRANEA:

We don't know exactly what the origins of cold pasta are, but we can be sure it was invented by a woman intolerant of heat but who certainly did not want to give up a nice plate of pasta for lunch or dinner. One thing is certain: Cold pasta is a true dish of Mediterranean cuisine and you can tell by the raw material, pasta.

INGREDIENTS:

320 g farfalle

250 g grape tomatoes

200 g tuna in oil (drained weight)

200 g Mozzarella

50 g pitted black olives

10 basil leaves

Extra Virgin Olive Oil to taste

Salt to taste

Pepper to taste

DIRECTIONS:

To make the Mediterranean pasta salad, first cut the mozzarella into cubes and let it drain in a colander to remove the excess liquid. In the meantime, bring a pot of salted water to a boil and cook the farfalle for 3 minutes less than the time indicated on the package. Drain the pasta well and transfer it to a bowl, then season with a drizzle of oil and mix well. In the meantime, prepare the rest of the ingredients. Wash and cut the cherry tomatoes into 4 parts, divide the olives in half, chop the drained tuna fillets, chop the basil leaves with your hands and you are ready to assemble the dish. Take the bowl with the pasta and add the cherry tomatoes and olives. Add the basil, drained Mozzarella and tuna. Mix everything and season with pepper to taste. Your Mediterranean pasta salad is ready to serve.

INSALATA DI PASTA MEDITERRANEA:

Non sappiamo con precisione quali siano le origini della pasta fredda, di sicuro ad inventarla sarà stata una donna intollerante del caldo ma che dicerto non avrà voluto rinunciare ad un bel piatto di pasta per pranzo o per cena. Una cosa è certa: la pasta fredda è un piatto della cucina mediterranea e lo si capisce dalla materia prima, la pasta.

INGREDIENTI:

320 g Farfalle

250 g Pomodorini ciliegino

200 g Tonno sott'olio (peso sgocciolato)

200 g Mozzarella

50 g Olive nere denocciolate

10 foglie Basilico Olio extravergine d'oliva q.b.

Sale q.b.

Pepe q.b.

INDICAZIONI:

Per realizzare l’insalata di pasta mediterranea per prima cosa tagliate la mozzarella a cubetti, e lasciatela scolare in un colino per eliminare il liquido in eccesso, Nel frattempo portate a bollore una pentola di acqua salata e cuocete le farfalle per 3 minuti in meno rispetto al tempo indicato sulla confezione. Scolate bene la pasta e trasferitela in una ciotola, condite con un filo d’olio, e mescolate bene. Nel frattempo preparate il resto degli ingredienti: lavate e tagliate i pomodorini in 4 parti, dividete le olive a metà, spezzettate i filetti di tonno sgocciolati, Spezzettate con le mani anche le foglie di basilico e siete pronti per assemblare il piatto: riprendete la ciotola con la pasta e aggiungete i pomodorini e le olive. Unite anche il basilico, la mozzarella scolata e il tonno. Escolate per amalgamare il tutto e pepate a piacere. La vostra insalata di pasta mediterranea è pronta per essere servita

PFS Recommended Items

PFS ITEM# 251637 2 10 LB ASSOLUTI PASTA FARFALLE BOW TIE

PFS ITEM# 479219 6 66.5OZ EMPIRES TREASURES TUNA ALBACORE CHNK W/VEG T

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

PFS ITEM# 56529 1 5 LB MCCRMCK PEPPER BLK GRND TABLE

PFS ITEM# 328742 1 10 LB PEAK TOMATO GRAPE

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

PFS ITEM# 397855 2 3 LB ROMA CHEESE MOZZ OVOLINI FRSH 4

PFS ITEM# 231829 6 #10 CN ROMA OLIVE RIPE PITTED MED

PFS ITEM# 855571 1 1 LB PEAK BASIL FRSH

SPIEDINI DI GAMBERI E ZUCCHINI:

INGREDIENTS:

800 g shrimp

3 zucchini

Breadcrumbs

Extra Virgin Olive Oil to taste

Salt to taste

Pepper to taste

DIRECTIONS:

To prepare these shrimp and zucchini skewers, soak the sticks in cold water. Peel the zucchini and, using a mandolin, cut them into 3 mm strips. Wrap each shrimp in a slice of zucchini and gradually skewer them in toothpicks. Proceed until all the ingredients are used up. Brush the zucchini and shrimp with EVOO and dip them in the breadcrumbs, pressing lightly so that it sticks. Transfer them to a baking sheet lined with parchment paper, season with salt and pepper and drizzle with more oil to taste. Bake them in a preheated oven at 200°F for about 10 minutes, turning them on both sides.

PFS Recommended Items

SPIEDINI DI GAMBERI E ZUCCHINI:

INGREDIENTI:

800 g di gamberi

3 zucchine

pangrattato

Olio extravergine d'oliva q.b.

Sale q.b.

Pepe q.b.

INDICAZIONI:

Per preparare gli spiedini di gamberi e zucchine, mettete a mollo gli stecchi in acqua fredda.. Mondate le zucchine e, utilizzando una mandolina, tagliatele a nastri di 3 mm. Avvolgete ciascun gambero in una fetta di zucchina e infilzateli via via negli stecchini. Procedete in questo modo fino a esaurimento degli ingredienti

Spennellate le zucchine e i gamberi con dell'olio extravergine di oliva e passateli nel pangrattato facendo una leggera pressione in modo da farlo aderire. Trasferiteli su una teglia rivestita di carta forno, salate, pepate e irrorate con altro olio a piacere. Cuoceteli nel forno già caldo a 200° per circa 10 minuti, girandoli da entrambi i lati.

PFS ITEM# 421092 5 2 LB BAYWINDS SHRIMP WHI 21-25 RPDT/ON F

PFS ITEM# 867190 1 10 LB PEAK SQUASH ZUCCHINI FRSH

PFS ITEM# 564879 1 25 LB ROMA BREAD CRUMB ITAL SEASND ME

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

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

PFS ITEM# 56529 1 5 LB MCCRMCK PEPPER BLK GRND TABLE

What'stheTakeaway

on your takeaway containers?

Kristina McSpadden

Non-Foods

Category Specialist

As the seasons change and spring turns into summer, more customers are doing outdoor activities. With that, more people are ordering take out meals for picnics, concerts in the park, and family reunions. What could be worse than ordering a takeout meal and it has overcooked in its container, turning cold or soggy by the second? What about ordering a drink, only to find it has seeped through and ruined your favorite blanket? Choosing the right take out container is vital for returning business. You want your customer to have the same experience with a to-go meal as if they were sitting at a table in your establishment. If you have not thought about your containers and the experience it provides, lets talk about it now.

Material Does Matter!

YES!! The substrate you use for your take-out containers really does matter. It matters in terms of pricing and quality. We will review varied materials – but keep in mind, WHAT you are packaging should determine your package. For example, salads should stay cold and should be in a container that displays how beautiful and colorful the vegetables are. Fancy milkshakes should follow the same logic and be presented in clear packaging to highlight the colors, swirls, and fancy whipped cream. Let us discuss a few options below – and these are only a FEW.

Foam Containers

Foam containers are great for keeping cold food cold and hot food – warm. Foam, also knowns as polystyrene, is an insulator.

Pros:

• Keeps cold food cold and hot food warm.

• The least expensive option

• Lightweight and protective

• Versatile

Cons:

• Not recyclable or compostable

• Can not microwave

• Does not work under heat lamp

• Tends to collect condensation causing food to be soggy

• Production is energy intensive, contributing to a large environmental footprint

Foil Containers

Foil containers are great for oily or greasy foods. Foil can go into the oven.

Pros:

• Recyclable

• Versatile – can be used for cooking, baking, storing, and transporting.

• Light and flexible

• Mid-range pricing (not a pro or a con)

• Hygienic and non-toxic

• Ovenable

Cons:

• Poor acid resistance

• Does not keep food hot for an extended period of time

• Tend to collect condensation causing food to be soggy

• Not a suitable product for ventilation

• Production is energy intensive, contributing to a large environmental footprint

• Is not compostable

Paper/Bagasse/Bamboo Food Containers

Paper containers have seen a decrease in pricing in the last few years. As a result, it is more than foam but less than polypropylene. As a note, be sure the option you choose has a barrier to resist leaking.

Pros:

• Can be microwavable (check to make sure)

• Recyclable and biodegradable (in most cases)

• Pricing is now more competitive

• Hygienic and nontoxic with the new PFAS free items

• Works under heat lamps

Cons:

• Not as durable as plastic or foam

• Many are not vented

• Does not offer the same level of insulation as foam containers

• Does not keep food hot for an extended period of time

• Paper is soft and porous, not suitable for long term storage

Plastic Food Containers

There are different plastic containers so make sure you are using the correct type. Polypropylene is heavy duty and microwavable. PET or polyethylene terephthalate is not microwavable. Plastic is a durable choice for all kinds of food. It is a great option if you are wanting to display food and can be freezer and microwave safe. Unfortunately, they are the least environmentally friendly of the packaging options, so this is something to be aware of. Plastic is also a more expensive option for takeout containers.

Pros:

• Can be microwavable (check to make sure as PET is not)

• Most durable

• Clear plastic is perfect for displaying food and drinks

• Freezer Safe

• Most are vented

• Looks expensive

• Holds temperature the best of all containers

• Airtight and moisture resistant

• Works under heat lamps

Cons:

• Least environmentally friendly with limited recycling capabilities

• Most PET items are not vented

• Most expensive

Looks Matter

Remember that when it comes to takeout containers, the packaging should fit the food. Would you buy a cake in a foam container? NO - We want to see that piece of art because that is what will sell it.

The Takeaway on Takeout Containers

Buying the right container for the right food can save you money and boost the image and reputation of your establishment.

From grab and go to white tablecloth fine dining, be sure it works for you.

When you are ready to begin your packaging journey, your Performance Foodservice Non-Food Specialist is at your service for all your container and packaging needs. We would love to help you find your inspiration.

48 % of Gen Z consumers are ordering delivery at least once a week.*

33% of consumers are ordering food to-go than they were three years ago*

39 % of 18-34 year-olds usually order more food when ordering to go than when dining in.* of consumers agree that packaging food quality.* 57% of consumers will pay more for takeout if better quality packaging was provided.* 47% of consumers say the quality of disposable pack restaurant’s image.* 54%

Put Some Fire on the Grill

Paul Anthony Business Development Manager

Happy Summer! Summer in the south can be hot, but the recipes I am going to provide will be even hotter. Everyone thinks about steaks, burgers, and hot dogs being cooked on the grill, but what about vegetables? What about potatoes? What about Pizza?!

All these can be done on the grill with ease, just follow my step-by-step directions below and you’ll be a grill master in no time. Not only will your skills expand, but by switching up the common things coming off your grill to some of these new ideas, your customers will be treated also! I will be outlining 3 different recipes below for you to follow. I encourage you to experiment with these recipes and come up with your own spin.

Why wait? Let’s jump right in! First up, we will be looking to add grill flair to your salad section, starting with the dressing and ending with the mixing. In the south we are all familiar with Vidalia onions, but for those not in the know; Vidalia onions are a type of onion grown in Vidalia, GA. They contain 12% sugar which is more than twice the amount as normal onions. The soil in Vidalia has very low amounts of sulfur which is why the sugar content is so high. Due to the sweetness, these onions are wonderful ingredients to highlight in your dishes. In this salad recipe, we will be using the Vidalia onion to make a wonderful dressing.

GRILLED SWEET ONION DRESSING:

INGREDIENTS:

Sweet Vidalia Onion

Honey

Apple cider Vinegar

Kosher Salt

Crushed Blk Pepper

Oil

Garlic Cloves

DIRECTIONS:

Peel the sweet onions and cut them in half. Brush the cut side of the onion with oil, season with salt and pepper and grill until dark grill marks form. Turn onions 90 degrees and allow grill marks to form. Add grilled onions, honey, garlic and cider vinegar to a food processor or commercial blender. Once pureed smooth, slowly add oil until fully incorporated. Test seasoning and add salt and pepper and more honey as needed.

TUSCAN STRAWBERRY SALAD:

INGREDIENTS:

Tuscan Color and Crunch

Strawberries

Blue Cheese

Candied Pecans

DIRECTIONS:

Toss Tuscan Crunch with dressing and put on chilled plate or bowl. Add sliced strawberries, crumbled blue cheese, and candied pecans.

PFS Recommended Items

PFS ITEM# 266346 6 5 LB WEST CREEK HONEY AMBER EXTRA LIGHT JU

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

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

PFS ITEM# 615818 6 18 OZ MAGELLAN PEPPER BLK GRND TABLE GRIN

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

PFS ITEM# 628288 4 5 LB PEAK GARLIC WHL PLD BAG

PFS ITEM# 692353 8 1 LB PEAK STRAWBERRIES SLOW RIPE CAL

PFS ITEM# 263721 1 5 LB ROMA CHEESE BLUE CRUMBLES GF

Moving on with our summer meal, let’s take a look at an unexpected shareable appetizer or light meal straight off the grill. PIZZA! You read that right, we are going to grill pizza dough for an amazing flavor and unique menu idea that is much easier than it sounds. We’ll be using the Ultimo 8oz pizza dough (#276491). These pre-portioned dough balls are a perfect way to add high quality pizza or flatbread to your menu. The great thing about this recipe is that you can add any toppings or ingredients that you have on hand! Below is my favorite combination.

GRILLED PIZZA:

INGREDIENTS:

8oz pizza dough

No Nut Pesto

Sundried tomatoes

Mozzarella Cheese

Bacon Topping

Balsamic Glaze

Pan Spray

Kosher Salt

Crushed Blk Pepper

DIRECTIONS:

PFS Recommended Items

PFS ITEM# 276491 48 8 OZ

ULTIMO PIZZA DGH BALL

PFS ITEM# 318036 2 32 OZ ROMA SAUCE PESTO BASIL NO NUT G

PFS ITEM# 231880 1 5 LB

ROMA TOMATO SNDRD JULIENNE

PFS ITEM# 301028 1 5 LB BACIO CHEESE MOZZ LMWM SHRED PRE

PFS ITEM# 379410 2 5 LB LUIGI BACON TOPPING FC 1/2" TFF

PFS ITEM# 434904 4 27 OZ

PIANCONE GLAZE BALSAMIC

PFS ITEM# 898860 6 17 OZ WEST CREEK PAN COATING SOY BASED AERO

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

PFS ITEM# 264697 1 5 LB

ROMA PEPPER BLK TABLE GRIND

Let the pizza dough proof at room temperature until it has doubled in size. Using your hands, kneed it out to an oblong flat shape (Note: If the dough stops stretching, let it rest and try again in a few minutes). Once flattened, spray top with pan spray and season with salt and pepper. Peel the dough off your work station and lay the seasoned and coated side on the grill, keeping an eye on the flames and adjusting higher or lower if necessary. After 1-2 minutes, turn the dough 90 degrees for 1-2 more minutes or until that side is firmed up and no longer sticking to the grill.

Remove from grill, flipping the raw dough onto your work surface with the grilled side facing up. Brush with pesto, then add sun dried tomatoes, bacon, and mozzarella cheese. This time, spray the grill with pan spray and put the topped dough back on the grill (topping side up). After 1-2 minutes, turn the dough 90 degrees for another 1-2 minutes, or, until that side is firmed up and no longer sticking to the grill and the cheese has melted.

Cut however you would like for serving and drizzle with the balsamic glaze for garnishment.

Last up on the menu today we are going to add some easy grilled side items. Most restaurants find it difficult to remove some kind of steak from their menu since customers eat it year-round. Knowing that it can’t be removed, I propose changing the sides and sauces seasonally. In this example we will be highlighting a great steak offering that is very affordable, and easy to clean and serve for those who do not have a butcher on staff. We will use our dressing from before as a marinade for our vegetables before grilling them to add even more flavor.

SUMMER ASPARAGUS AND POTATOES:

INGREDIENTS:

Sweet onion dressing

Asparagus

Braveheart Flat iron Steak

Idaho Potatoes

Chimichurri Sauce

DIRECTIONS:

Heat a large pot of salted water to a boil. Add asparagus and cook until bright green. Remove straight to an ice bath to stop the cooking.

Rub Idaho potatoes with oil and salt, then bake at 350 until done (about an hour). After baking cool right away.

Cut the Flat Iron steak into 6-7oz portions.

Once the asparagus is cooled, lay it out and coat with the sweet onion dressing to marinate for at least 15 minutes but no more that 45 minutes. Once the potatoes are cooled cut long ways into wedges.

Season the flat iron steak all over with salt and pepper and cook to desired doneness (I recommend no more than medium on this cut). Once at temp, remove from grill to rest for 2-3 minutes.

While steak is cooking add portion of asparagus, straight from the marinade, and grill until heated through for 2-3 minutes. Spray a section of the grill with pan spray and add the Idaho potatoes, making sure to season them with salt and pepper and grilling until heated all the way through (5-8 minutes).

By the time the asparagus and potatoes are done, the steak should be well rested and ready to slice thin on a bias.

Plate with the asparagus leaning on the potato wedges with the tops pointing up as much as possible, put a portion of chimichurri on the plate and lay the Flat Iron Slices over top displaying the doneness for the customer to see.

PFS Recommended Items

PFS ITEM# 460926 16 2.75AV BRAVEHEART BEEF ANG FLAT IRON FIL CH

PFS ITEM# 255162 1 50 LB PEAK POTATO WSTRN RUSSET 90 CT

PFS ITEM# 556456 3 30 OZ CONTIGO SAUCE CHIMICHURRI FZ

I hope that you have seen something today that is new for you. Please use these ideas and take the change of season as an opportunity to mix things up a bit for your customers and cooks. Summer is the perfect time to utilize the grill.

Latin Summer

Jerry Herrera

Hispanic Business Development Manager

When the weather heats up in Latin America, we like to enjoy something refreshing as well as we fire up the grill. Here are some of the libations and foods we enjoy.

CARNE ASADA:

INGREDIENTS:

Flank Steak

Chopped fresh cilantro leaves

Olive oil

Reduced sodium soy sauce

Freshly squeezed orange juice

Freshly squeezed lime juice

Cloves garlic, minced

Jalapeno, seeded and diced

Teaspoon ground cumin

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Combine cilantro, olive oil, soy sauce, orange juice, lime juice, garlic, jalapeno, cumin and 1 teaspoon pepper, setting aside 1/2 cup of the mixture in the refrigerator for later. In a plastic bag or large bowl, combine steak and remaining cilantro mixture; marinate for at least 4 hours to overnight, turning occasionally. Preheat grill to medium high heat. Drain the marinade from the steak. Season with salt and pepper, to taste.

Add steak to grill and cook, flipping once, until desired doneness. Note: It’s very important to let the steak rest 5 minutes before slicing it. Thinly slice steak against the grain and serve with set aside 1/2 cup cilantro mixture.

PFS RECOMMENDED ITEMS

PFS ITEM# 259445 4 15LB BRAVEHEART BEEF SIRLOIN ANGUS FLAP MEAT

PFS ITEM# 52355 6 .5GAL KIKKOMAN SAUCE SOY LIGHT LSTFF

PFS ITEM# 493511 1 40LB PEAK ORANGE FLY

PFS ITEM# 186866 1 5LB CONTIGO CUMIN GROUND

TRADITIONAL MARGARITA:

INGREDIENTS:

3oz of Margarita Mix

1.5oz Gold Tequila

.50oz of Orange Liqueur

DIRECTIONS:

Shake all ingredients and pour over ice in a salted rimmed glass. Garnish with lime wheel.

PFS Recommended Items

PFS ITEM #205213 4 1 GAL CONTIGO BAR MIX MARGARITA

Cuando el clima se calienta en América Latina también nos gusta disfrutar de algo refrescante además de encender la parrilla. Estas son algunas de las bebidas y comidas que disfrutamos.

INGREDIENTES:

Bistec de falda

Hojas de cilantro fresco picado

Aceite de oliva

Salsa de soja reducida en sodio

Jugo de naranja recién exprimido

Jugo de lima recién exprimido

Dientes de ajo picados

Jalapeño, sin semillas y cortado en cubitos

Cucharadita de comino molido

Sal kosher y pimienta negra recién molida, al gusto

DIRECCIONES:

Combine el cilantro, el aceite de oliva, la salsa de soja, el jugo de naranja, el jugo de lima, el ajo, el jalapeño, el comino y 1 cucharadita de pimienta; guarde 1/2 taza de la mezcla en el refrigerador para más tarde. En una bolsa de plástico o en un tazón grande, combine el bistec y el resto de la mezcla de cilantro; deje marinar durante al menos 4 horas o toda la noche, volteando ocasionalmente. Precalienta la parrilla a fuego medio alto. Escurre la marinada del bistec. Sazone con sal y pimienta al gusto.

Agregue el bistec a la parrilla y cocine, volteándolo una vez, hasta que esté cocido al gusto. Muy importante dejar reposar el filete 5 minutos antes de cortarlo. Corte el filete en rodajas finas a contrapelo y sirva con 1/2 taza de la mezcla de cilantro guardada.

INGREDIENTES:

3oz de mezcla de margaritas

1,5 oz de tequila dorado

.50oz de licor de naranja

DIRECCIONES:

Agite todos los ingredientes y vierta sobre hielo en un vaso con borde con sal. Adorne con una rodaja de lima.

HORCHATA:

INGREDIENTS:

White rice

Almonds

Brown sugar

Cinnamon sticks

Pinch of salt

Vanilla

DIRECTIONS:

Soak all ingredients in plenty of water for 4 to 6 hours. Blend and then strain to desired smoothness. Serve cold over ice. Optional - a dash of cinnamon on top.

PFS Recommended Items

INGREDIENTES:

Arroz blanco

Almendras

Azúcar morena

Palitos de canela

Pizca de sal

Vainilla

DIRECCIONES:

Remojar todos los ingredientes en abundante agua durante 4 a 6 horas. Licue y luego cuele hasta obtener la suavidad deseada. Sirva frío sobre hielo. Opcional: una pizca de canela encima.

PFS ITEM #806340 1 50LB CONTIGO RICE LONG GRAIN

PFS ITEM #357150 3 2LB MAGELLAN ALMOND NAT SLCD TFF

PFS ITEM #152557 1 32OZ MAGELLAN EXTRACT VANILLA PURE

PFS ITEM #628152 1 18OZ MAGELLAN CINNAMON GRND

CEVICHE PERUANO:

INGREDIENTS:

Firm white fish filet (cubed)

Chopped garlic

Salt and pepper

Seeded and chopped Habanero peppers

Freshly squeezed lime juice

Thinly sliced red onions

DIRECTIONS:

Combine all ingredients except red onion and mix well. Place red onion on top of mix and marinate in refrigerator for at least 2 to 3 hours. Right before serving, mix well and serve cold with lettuce, corn, avocado or other cold salad.

PFS Recommended Items

INGREDIENTES:

Filete de Pescado Blanco Firme en cubos

Ajo picado

Sal y pimienta

Chiles habaneros sin semillas y picados

Jugo de lima recién exprimido

Cebollas moradas en rodajas finas

DIRECCIONES:

Combine todos los ingredientes excepto la cebolla morada y mezcle bien. Luego coloque la cebolla morada encima de la mezcla y deje marinar en el refrigerador durante al menos 2 a 3 horas. Justo antes de servir, mezcle bien y sirva frío con lechuga, maíz, aguacate u otra ensalada fría.

PFS ITEM #858047 1 10 LB WORLD DOCK TILAPIA FIL 7-9 OZ C-O B/S

PFS ITEM #2839987 1 5LB PEAK GARLIC WHL PLD DOM

PFS ITEM #956822 1 40LB PEAK LIME LG 150-175

PFS ITEM #951777 1 5LB PACKER PEPPERS HABANERO

PFS ITEM #907425 1 25LB PEAK ONION RED JUMBO

POLLO ASADO:

INGREDIENTS:

Whole chicken cut into 8 pieces

Olive oil

Garlic cloves minced

Ground cumin

Kosher salt

Ground black pepper

Mexican oregano

Achiote paste optional

Fresh orange juice

Fresh lime juice

DIRECTIONS:

For Marinade: Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and achiote paste and cook for several minutes, stirring. Remove from heat and allow to cool. Save some of the marinade aside for later. Marinate in refrigerator for at least 4 hour or overnight.

For Grilling: Preheat grill to 350°F to 400°F. Remove chicken from marinade, then discard the bag of marinade. We will be grilling with indirect heat. For indirect cooking on a charcoal grill, place your lit charcoal across half of the grill and leave the other half empty. To indirect cook on a gas grill, only turn half of the burners on. Grill chicken, covered, until an instant-read thermometer registers 165°F when inserted into thickest portion of each piece, about 20 to 30 minutes. As chicken is cooking, use reserved marinade to baste the pieces every few minutes. I do not turn the chicken pieces over during cooking, as there is no need for grill marks.

PFS Recommended Items

PFS ITEM #158782 16 3.25AV WEST CREEK CHICKEN 8PC CVP

PFS ITEM #186855 1 5LB CONTIGO PEPPER BLACK

PFS ITEM #523312 1 10LB EL YUCATECO PASTE ACHIOTE

INGREDIENTES:

Pollo entero cortado en 8 trozos

Aceite de oliva

Dientes de ajo picados

Comino molido

Sal kosher

Pimienta negro orégano mexicano

Pasta de achiote opcional

Jugo de naranja fresco

Jugo de lima fresco

DIRECCIONES:

Para marinar: caliente el aceite en una sartén a fuego mediobajo. Agregue el ajo, el comino, la sal, la pimienta, el orégano y la pasta de achiote (ver nota) y cocine por varios minutos, revolviendo. Retirar del fuego y dejar enfriar. Guarde un poco de la marinada para más tarde. Marine el pollo en el refrigerador durante al menos 4 horas o toda la noche.

Para asar: Precaliente la parrilla de 350°F a 400°F. Retire el pollo de la marinada y luego deseche la bolsa de marinada. Estaremos asando con calor indirecto. Para cocinar indirectamente en una parrilla de carbón, coloque el carbón encendido sobre la mitad de la parrilla y deje la otra mitad vacía. Para cocinar indirectamente en una parrilla de gas, encienda solo la mitad de los quemadores. Ase el pollo, tapado, hasta que un termómetro de lectura instantánea registre 165 °F cuando se inserte en la porción más gruesa de cada pieza, aproximadamente de 20 a 30 minutos. Mientras se cocina el pollo, use la marinada reservada para rociar el pedazos cada pocos minutos. No le doy la vuelta a los trozos de pollo durante la cocción, ya que no es necesario que queden marcas en la parrilla.

ENSALADA DE NOPALES:

INGREDIENTS:

Nopales paddles, despined

Fine grain salt

Plum tomatoes, seeded and diced

White onion, chopped

Lime juice

Serrano or jalapeno chiles, seeded and minced

Mexican oregano (regular oregano is fine)

Olive oil

Chopped cilantro

Crumbled cotija or queso fresco

Avocado, diced (optional)

DIRECTIONS:

Dice the nopales and toss with salt. Cut sides of the nopales to have salt on them. Put them in a colander in the sink and let this drain for 1 hour. After 1 hour, rinse the nopales under cold water until they are no longer slimy. Pat dry with a clean kitchen towel put into a large bowl. While the nopales are sitting in the colander, mix the diced onion with a little salt and the lime juice and let them pickle a bit. Then add the minced chiles to the lime juice. When ready, mix all the ingredients together and serve. Garnish with chopped cilantro, avocados and cheese.

PFS Recommended Items

PFS ITEM #547072 1 25LB PEAK TOMATO ROMA

PFS ITEM #857203 4 5LB PEAK ONION YLW DICED ¼”

PFS ITEM #71569 1 10LB PACKER PEPPERS JALAPEÑO

PFS ITEM #615797 3 1.5LB MAGELLAN OREGANO LEAVES MEDIT STYLE

PFS ITEM #303381 1 1GAL ROAM OLIVE OIL EXTRA VIRGIN

PFS ITEM #356499 30 1CT PACKER CILANTRO FRESH

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

PFS ITEM #651725 5 2LB CONTIGO CHEESE COTIJA GRATED

PFS ITEM #625682 1 4.5LB CONTIGO AVOCADO HALVES 42-56CT IW

INGREDIENTES:

Paletas de nopales, despinadas

Sal de grano fino

Tomates pera, sin semillas y cortados en cubitos

Cebolla blanca, picada

Jugo de lima

Chiles serranos o jalapeños, sin semillas y picados

Orégano mexicano (el orégano normal está bien)

Aceite de oliva

Cilantro picado

Queso cotija o queso fresco desmenuzado

Aguacate cortado en cubitos (opcional)

DIRECCIONES:

Corta los nopales en cuadritos y mézclalos con sal. Corta los lados de los nopales para que tengan sal. Ponlos en un colador en el fregadero y déjalos escurrir durante 1 hora. Después de 1 hora, enjuaga los nopales con agua fría hasta que ya no estén viscosos. Seque con un paño de cocina limpio y colóquelo en un tazón grande. Mientras los nopales reposan en el colador, mezcla la cebolla picada con un poco de sal y el jugo de limón y déjalos encurtir un poco. Luego agrega los chiles picados al jugo de limón. Cuando esté listo, mezcle todos los ingredientes y sirva. Adorne con cilantro picado, aguacates y queso.

GUAVA CHEESECAKE:

INGREDIENTS:

Contigo Guava Cheesecake

Whipped cream

INGREDIENTES: Cheesecake de guayaba Contigo Crema batida

PFS Recommended Items

PFS ITEM #174790 2 1EA CONTIGO CHEESECAKE GUAVA 10” 12SL

PFS ITEM #199416 12 14OZ WEST CREEK TOPPING WHIPPED NON-DAIRY

“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

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 Business Development Manager

Ashley Mayfield ashley.mayfield@pfgc.com Business Development Manager

Paul Anthony paul.anthony@pfgc.com

Business Development Manager

Melissa Suter melissa.suter@pfgc.com

Seafood Segment Category Specialist

Tiffany Shows tiffany.shows@pfgc.com

Beverage & Chemical Segment Category Specialist

Michael Street michael.street@pfgc.com

Produce Segment Category Specialist

William Moises william.moises@pfgc.com

Hispanic Segment Manager

Fabio Orozco fabio.orozco@pfgc.com

Hispanic Business Development Manager

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