The Performance Table 2023 Slow Food

The Experience

hat neat history we are about to embark upon in this edition, Welcome to Slow Food. The Slow Food Movement originated in Italy as a protest against fast food. The locals started this movement to celebrate food that is locally grown, made to nourish the body, and appreciated by the consumer. Isn’t this what we do on a daily basis as restaurant operators? We make food that is “local” to our area, to be a source of nourishment to our customers and have them come back again and again to dine with us.

When the Italians could not hold off the fast-food empire, they met with 15 countries in Paris to sign the Slow Food Manifesto. This manifesto rejects the “fast life”. They hoped to accomplish the demise of “the fast life” by starting at the table with the appreciation and pleasure of a slow meal.

The mission of slow food is to remind us that if we take the time to enjoy the process of making and eating food, we can pursue a happy and satisfying life. This gives us a moment to savor the flavor, texture, and presentation. This is a great reminder that we all need to stop and take a moment to enjoy what the “kitchen table” offers…a place to conversate, enjoy the company, culture offered, and the community it brings about.

My hope with this edition is that you see how easy it is to slow down and smell the roses.

Meghan Padgett Brands Manager

Culinary Corner

TONY SCHMIDT CORPORATE EXECUTIVE CHEF

Slow food is probably one of my favorite types of dishes to prepare. The long cooking process allows for the development of so much flavor as well as concentrating those flavors into the sauce or braising liquid. When I think about slow food, I also see the ability to create profitable dishes to menu to your customers. The ability to impart different flavors and the amazing array of slow cooked dishes across the world are almost endless. Shanks, shoulders, chucks, briskets, and short ribs are just the tip of the iceberg on what’s out there to cook slowly. Braising and stewing isn’t the only way to cook slow food, also think about the time-honored tradition and passion of BBQ. To me there is nothing better than tending a fire and watching the smoke do its thing to turn a tough piece of meat into a delicious, mouth-watering result. The other great thing about BBQ is you can transform that meat utilizing a variety of hard and fruit woods to create a signature flavor profile. My favorite wood for BBQ is cherry wood as it doesn’t burn extremely hot and emits a very sweet smoke.

These dishes and cooking methods really bring about my personal love of researching other cultures and the foods of the past. To learn about other cultures and how foods were prepared in the past prior to modern technology is fascinating and showcases some of the best slow food.

Another great quality of slow food is that it assists operationally in the back of the house. A lot of these items can be held hot, which improves ticket times and take some heat off the kitchen during a busy service. These dishes also allow you to showcase differing flavors to your customers as well as utilize tougher cuts of meat to maximize profits. If you are so inclined, there is also the cooking method of sous vide which cooks meats in a vacuum sealed bag in a consistent water bath to impart flavor and lock in moisture.

ITALIAN/MEDITERRANEAN:

Probably my favorite thing about Italian is the tradition of Sunday Sauce. A large batch of tomatoes, aromatics, vegetables, and varying meats simmering all day to create a luscious base for all your Italian desires

• Veal Ossobuco

• Braised Lamb Shanks

• Beef Braciole

• Brasato al Barolo

• Braised Beef Ragu

• Sunday Sauce

UNITED STATES:

Probably my favorite thing about American Cuisine is the differences you see while moving around the states. In the South, you have an enormous amount of BBQ with a variety of sauces. In the Northeast, you see fresh seafood soups, lobster rolls and fried clams. Head to the west coast and you get a heavy coastal seafood influence and see a fantastic South American influence. In my opinion, my favorite vision of slow food in the states is New Orleans, Louisiana. The passion that gets poured into the long process of making a roux that leads to the amazing slow cooked dishes that have been around for a long time.

• Pot Roast

• Chicken and Dumplings

• A variety of BBQ

• Brunswick Stew

• Chicken Mull

SOUTH/CENTRAL AMERICA:

With a rich history of soups, slow cooked meats and a plethora of sauces, this region typifies slow food and time-honored traditions. From an amazing mole to delicious soups of all kinds, there is an immense amount of flavor found in these regions. Another cuisine that is up there on my list is Cuban. Growing up in Tampa, I have had my fill of Cuban cuisine and its simple flavors and slow cooking techniques yield delicious end results.

• Mole

• Soups

• Chicken and Yellow

• Feijoda

• Ropa Vieja

• Sanchoco

ASIAN:

When I think about low and slow here, my brain immediately goes to Pho. A long-simmered broth of meats develops a robust rich flavor with a slight thickening from the collagen and marrow in the bones. Curries and developing a depth of flavor also takes a long time to impart the flavors of the spices into the sauce you are creating.

Foods from around the world and exploring the flavors/cooking techniques of the past and other cultures, allows you to gain an insight into new ideas and flavors to impart into traditional American cuisine. With the ability to research literally at our fingertips, the ease of information has never been easier to learn and impart past traditions and new tastes. If you are more of a reader, my favorite series to learn about world cuisine and techniques is, Time Life Foods of the World. This series focuses on the culture of food in a variety of areas and the accompanying spiral recipe guides allow you to get an insight into the preparation and ingredients utilized.

Get Your Steak On,

Chop,

Chop!

Bryan Corsini Center of the Plate Category Specialist

What is SLOW FOOD? Think about the opposite, fast food. What do you think of when you think about fast food? A quick cheeseburger, some fries, a bucket of ketchup to dip them in? Maybe a chocolate, strawberry or vanilla milkshake that contains NO DAIRY? In the South we may have a little different version. Let’s say a 3-piece, fried chicken, with a biscuit. Some coleslaw or potato salad. Although, French fries are equally acceptable. Or we can “EAT FRESH” and get a delicious deli-style sandwich, with any number of choices of processed meat and cheese. Lay that out on a fresh baked roll and stuff it full of lettuce, tomato, onions and peppers and you are in business. There is no justice if I don’t also mention my personal favorite TACOS! Also, burritos, gorditas, or anything Latin and spicy! All we need to do is change the accompanying sides to rice and

beans, refried, black or Charros and we are on a roll…. or should I say…tortilla! So, if fast food is processed and packaged for convenience, then Slow Food is the opposite. Locally sourced. Humanely raised, fed, and harvested. Minimally processed. Slow Food is often served in a traditional presentation. Slow Food adheres to the essence and history of the ingredients and the dish. Slow Food is often occasional. A certain traditional dish served on a traditional occasion or holiday using traditional or historically accurate ingredients, preparation, and presentation. Although there is a component to Slow Food that is “healthy,” I choose to interpret the healthy clause as food that is devoid of additional chemicals, processes or additives that are artificial or unnecessary because the ingredients are fresh and not preserved. That means Slow Food is about savoring the natural flavor!

HUMANELY RAISED, FED, AND HARVESTED PRODUCT:

In the Broad Line Distribution business category, humanely raised, fed, and harvested product has become a priority. It is important to identify those products that are stocked and readily available to our customers. There is no better example than our Braveheart Beef and Allegiance Pork lines.

BRAVEHEART AND PATHPROVEN:

PathProven® is Performance Foodservice’s exclusive process of ensuring the quality of Braveheart Black Angus Beef®. Part of this program incorporates DNA TraceBack®, the nation’s first-of-its-kind DNA-based traceability system. Through this unique process, we confirm that our product is a majority Black Angus—the highest percentage in the industry, and we establish a link between each animal and each cut of meat. The PathProven system also includes standards for feeding, health, and humane treatment, which are just as important as an animal’s genetics in determining quality.

• Slow process, premium quality. Our facilities focus on slower line production with an emphasis on craftsmanship, ensuring quality and consistency.

• 850-pound average weight. An average carcass weight of 850 pounds allows for smaller subprimals that can be converted into thicker, more tender steaks and provide better cost and pricing management for operators.

• Sourced within 200 Miles. All cattle raised for Braveheart are sourced from the Midwest within 200 miles of the pack facility. This reduces stress on the animals and reduces our carbon footprint.

• USDA Inspected and Approved Black Angus Cattle. Our cattle are majority black hide, as defined and supervised by the USDA. This means you get a product from a line of cattle that is known for superior muscle marbling and better flavor.

• 100% U.S. Grain-Based Diet. Braveheart cattle are fed a 100% U.S. grainbased diet and are only finished on Midwestern corn for superior flavor and tenderness.

• PathProven®. The PathProven system allows us to confirm the species of each Braveheart steer through DNA testing and includes standards for feeding, health, and humane treatment, all of which come together to create top-quality beef.

ALLEGIANCE PORK AND PATHPROVEN:

Allegiance comes from a single-source Midwest family farm (24 farms) and a single-source packer. Coupled with our PathProven® program, we ensure the highest quality, great marbling, fork-tender, delicious taste. It features the best cuts from hogs raised to exacting specifications. With the high standards we enforce, our pork is unmatchable. Taste the rich, juicy flavor for yourself.

Allegiance comes from the top 20 percent of hogs available in the United States. The hogs raised for Allegiance are bred from Duroc males, which are known for exceptional pork quality, outstanding growth, impressive muscle, and unmatched tenderness, and Yorkshire/Laundrace females, which are known for large litters, excellent temperament, and very good growth. Since the hogs come from a single source, every carcass is traceable from start to finish.

Allegiance hogs are fed on a local-farmer-grown corn diet, which contributes to the beautiful marbling that produces superior flavor, juiciness, and tenderness. Products for the Allegiance brand are hand-selected based on color and marbling.

SIMPLE, GRILLED PORK CHOP:

The title of this article is GET YOUR STEAK ON, CHOP, CHOP. I’m going to give you a fundamental, Grilled Pork Chop recipe. What does that have to do with steak? For so many years, we have decided that eating pork means cooking it to varying shades of grey. Pork is an affordable, margin building, delicious alternative to beef. We need to treat this wonderful protein with the respect it deserves. That means offering it cooked to varying degrees of doneness. I encourage any Allegiance Pork customer to offer their patrons a medium rare, medium, or well-done option when ordering. In other words, treat your chop as you would a steak! After reading our corporate specifications for the feeding, raising, and harvesting of this superior product, there is no other conclusion. This is pork to be savored.

DIRECTIONS:

1. Prepare the chops by cutting the pork rack through the chine, between each rib bone, and fabricating 10 chops that will be between 12 and 14 ounces each.

2. Pat the chops dry and apply your desired amount of freshly ground Mediterranean Sea Salt and freshly ground black pepper. Apply to both sides and to the sides of the chops.

3. Allow the chops to come to room temperature (approximately 15-20 minutes)

4. Apply a liberal amount of Piancone Extra Virgin Olive Oil to the entirety of each chop. Massage the oil, salt, and pepper into the flesh of each chop.

5. Grill the chops over an open fire using the Royal Oak Natural Wood Charcoal product. Please do not turn the chops more than once. Lay the chops on the preheated grill grate and change the direction of the chop, only once per side. This will prevent the overtightening of the muscle texture and will help maintain a moist, tender, and juicy chop.

6. Depending on the desired degree of doneness, this chop can be finished in a hot oven until the internal temperature corresponds with medium rare, medium, or well-done.

7. Let it rest. Any meat product cooked in this fashion must be allowed to rest. Immediately cutting into a whole muscle meat product after cooking, will allow the meat to “bleed out.” This will truly detract from the flavor, tenderness, and moisture content of the product. Let your chop rest for a minimum of 3-5 minutes, depending on the thickness of the chop.

PFS Recommended Items

PFS ITEM# 178462 6 6 CT FLAVOR SMITH SALT SEA MEDIT GRINDER 4.2

PFS ITEM# 178447 6 6 CT FLAVOR SMITH PEPPERCORN BLK GRINDER 2.2

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

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

PFS ITEM# 606656 4 8 LB ROYAL OAK WOOD NAT LUMP CHARCOAL

I encourage you to be conscious of the breeding and composition of the meat products that you eat. I encourage you to be aware of the responsible handling and treatment of the meat products that you eat. I encourage you to begin eating pork products, especially bone-in and boneless chops, pork tenderloin, or porkloin, medium rare, and medium to enhance the flavor, texture, and moisture of your product. I encourage you to present this recipe as an elegant, delicious, and simple way to get your steak on...

Seafood

Jeff Meagher Seafood Segment Category Specialist

Seafood is an essential part of many cultures around the world, and it has been a staple of human diets for thousands of years. However, with the rise of industrial fishing and global seafood trade, the sustainability and quality of seafood have become major concerns. Slow Food, an international movement that advocates for local, sustainable, and traditional food production, has taken up the cause of promoting seafood as a slow food.

Slow Food's approach to seafood is centered on preserving the diversity of marine ecosystems and supporting local fishing communities. It promotes the use of traditional fishing methods that are low-impact and preserve marine biodiversity, such as hand-line fishing and net fishing. Slow Food also encourages the consumption of lesser-known and underutilized species of fish, which can help to reduce pressure on overexploited species.

In addition to promoting sustainable fishing practices, Slow Food advocates for seafood that is high-quality and flavorful. This means that seafood should be harvested at the right time and processed with care to preserve its freshness and flavor. Slow Food also promotes the consumption of whole fish and encourages consumers to learn how to prepare and cook seafood in ways that bring out its natural flavors.

Overall, Slow Food's approach to seafood is focused on creating a more sustainable, diverse, and enjoyable seafood system. By supporting local fishing communities, promoting sustainable fishing practices, and encouraging the consumption of high-quality seafood, Slow Food is working to ensure that we can continue to enjoy seafood for generations to come.

These are just a few examples, and the availability of slow food seafood options may vary depending on the region and local fishing practices. The key is to seek out seafood that is harvested or farmed using sustainable and traditional methods that support the long-term health of marine ecosystems.

NATIVE OYSTERS:

Native oysters are typically grown using sustainable and traditional methods, such as cultivating them on natural beds or using sustainable hatchery practices.

PFS Recommended Items

ATLANTIC SCALLOPS:

Scallops are commonly harvested using hand-diving or dredging techniques, ensuring a low impact on the seabed and selective harvesting.

PFS Recommended Items

Fresh

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

PFS ITEM# 537465 1/ 8 LB EMPIRES TREASURE SCALLOP SEA 10-20 DRY USA

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PFS ITEM# 573804 1/ 8 LB EMPIRES TREASURE SCALLOP SEA U-10 DRY USA C

Frozen

PFS ITEM# 888875 2/ 5 LB EMPIRES TREASURE SCALLOP U-10 DRY IQF USA

PFS ITEM# 888874 2/ 5 LB EMPIRES TREASURE SCALLOP 10-20 DRY IQF USA

PFS ITEM# 888879 2/ 5 LB EMPIRES TREASURE SCALLOP 20-30 DRY IQF USA

DUNGENESS CRAB / SNOW CRAB:

Crab is typically harvested using traditional traps or pots, ensuring selective and sustainable fishing practices.

PFS Recommended Items

PFS ITEM# 190155 1/ 40 LB CRAB DUNGENESS 5-8 AK FZ

PFS ITEM# 888534 1/ 25 LB CRAB DUNGENESS CLUSTER O/R

PFS ITEM# 960897 1/ 30 LB CRAB SNOW CLUSTER 5-8 OZ C

PFS ITEM# 562382 1/ 30 LB CRAB SNOW CLUSTER 8 UP CA

PFS ITEM# 994970 1/ 30 LB PACKER CRAB SNOW CLUSTER 10 UP FZ

PRODUCE: ROASTED VEGETABLES

Kevin Delevan Category Manager – Produce

One might think that the era of the roasted vegetables began with the introduction of the charcoal or gas grill, but that simply is not the case. It appears that humans have been roasting vegetables for well over 170,000 years. The Science journal reported that a team of researchers had uncovered evidence of this in a South African cave in 2016. Imagine my surprise.

BEST VEGGIES FOR ROASTING?

Asparagus, Beets, Broccoli, Brussel Sprouts, Butternut Squash, Carrots, Cauliflower, Eggplant, Green Beans, Onions, Peppers, Potatoes, Red & Yukon Gold

Happy Roasting!

A lot of slow cooking recipes call for multiple ingredients that are usually found separated into different side dishes. Not only does slow cooking offer less cleanup but it gives you the “excuse” to incorporate that produce you know you need to eat more of. Produce that is cooked slowly retains more natural vitamins and nutrients. So go ahead and incorporate a wide variety of slowly prepared soups, casseroles, or vegetable lasagna to your next menu, your olfactory senses will not be disappointed.

ROASTED ROOT VEGETABLES WITH APPLES:

INGREDIENTS:

½ cup vegetable stock

½ cup cider vinegar

2 sweet potatoes, peeled and cut into chunks.

1 large red onion, cut into 8 wedges.

¼ cup extra virgin olive oil

1 tablespoon thyme leaves

1 medium red beet, peeled and cut into chunks.

1 medium gold beet, peeled and cut into chunks.

2 Granny Smith Apples, cored and cut into eighths.

2 tablespoons unsalted butter

1 tablespoon maple syrup.

DIRECTIONS:

Preheat oven to 400 degrees. Combine the vegetable stock, cider vinegar, butter, and maple syrup in a small saucepan and bring to a boil. Cook over medium heat until reduced by ½- about 15 minutes.

Toss the sweet potatoes and onions with the olive oil and thyme in a large roasting pan and roast for 20 minutes. Turn the vegetables, add the apples and roast for an additional 20 minutes.

Add the maple syrup and toss gently. Transfer to a platter and serve.

PFS Recommended Items

PFS ITEM# 568674 65ct Peak Sweet Potatoes

PFS ITEM# 907425 1 25lb Peak Onion Red Jumbo

PFS ITEM# 855512 1lb Peak Fresh Thyme

PFS ITEM# 956571 25lb Gold Beets

PFS ITEM# 963583 25lb Red Beets

PFS ITEM# 61694 100ct Granny Smith Apples

BRAISED ZUCCHINI:

INGREDIENTS:

2 lbs fresh Zucchini, cut into ¾” slices.

8 medium Yukon Gold potatoes, peeled, halved, and then sliced ¼”

1 5x6 Tomato- peeled, seeded, and chopped.

1 Red Onion peeled and thinly sliced.

3 tablespoons extra virgin olive oil

Freshly grates Parmesan cheese.

1 cup boiling water

DIRECTIONS:

Heat the olive oil in a saucepan. Add the zucchini, potatoes, tomato, and red onion and season with salt and pepper. Cover over medium heat for 20 minutes, or until barely tender. Add the boiling water, cover, and cook until the vegetables are tender- 10-12 minutes. Serve hot with Parmesan cheese.

PFS Recommended Items

PFS ITEM# 875444 .5 bu Peak Zucchini

PFS ITEM# 956819 50lbs Yukon Gold Potatoes

PFS ITEM# 878065 25lbs Peak 5x6 Tomatoes

PFS ITEM# 907425 25lbs Peak Jumbo Red Onions

LETTUCE SOUP:

INGREDIENTS:

2 lbs Arcadian Ruby Blend

3 Celery Stalks, chopped.

3 medium Leeks, white and light green parts only. Coarsely diced.

1 10oz Potato, peeled and diced 1”.

1 quart vegetable stock.

2 tablespoons extra- virgin olive oil.

DIRECTIONS:

Heat the olive oil in a large saucepan. Add the celery, leeks, and potatoes and cook over medium heat for 10 minutes. Add the lettuce until wilted. Add 2 cups of the vegetable stock and season with salt & pepper. Reduce the heat to low, add the remaining 2 cups of stock and simmer for 20 minutes. Serve.

PFS Recommended Items

PFS ITEM# 375656 Peak Arcadian Ruby Blend

PFS ITEM# 554018 24ct Peak Celery

PFS ITEM# 61646 12ct Leeks

PFS ITEM# 295015 50lbs Growers Choice 10oz #2 Potatoes

AVOCADO AND ROASTED PINEAPPLE SALAD:

INGREDIENTS:

2 Hass Avocados, peeled and cut into ¼” chunks.

1 peeled & cored Gold Pineapple, cut into ¾” chunks.

½ teaspoon brown sugar

4 ounces Spinach

1.5 tablespoons balsamic vinegar.

1.5 table spoons extra-virgin olive oil.

Kosher salt

DIRECTIONS:

Preheat oven to 400 degrees F. Toss the pineapple with brown sugar and ½ teaspoon salt in a bowl. Spread the pineapple on a baking sheet and roast in upper oven for 10 minutes. In a medium bowl, whisk the balsamic vinegar and olive oil. Add the avocados and spinach and toss. Plate the avocado and spinach, then add the pineapples and serve.

PFS Recommended Items

PFS ITEM# 875444 .5 bu Peak Zucchini

PFS ITEM# 956819 50lbs Yukon Gold Potatoes

PFS ITEM# 878065 25lbs Peak 5x6 Tomatoes

PFS ITEM# 907425 25lbs Peak Jumbo Red Onions

GOOD FOOD, SLOW FOOD, FAIR FOOD

Meghan Padgett Brands Manager

Today’s consumer habits have undergone huge changes over the last few decades. We live life at a faster pace, and this gives us the need for convenient food. We tend to lean on processed and less healthy foods than the more traditional food choices that are more substantial for us.

Looking at how you can incorporate traditions, ability to enjoy food, and a slower pace of life gives us an understanding on how we, as restaurateurs, can influence the connection between plate and people. Below are a few recipes to consider adding to your rotation. I tried to speed them up a bit, for execution purposes, but you can slow them down so you too can enjoy some time.

Slow Food unites the pleasure of food with responsibility, sustainability and harmony with nature.

— Carlo Petrini

CREAMY CHICKEN TACO SOUP:

INGREDIENTS:

Olive Oil

Onions

Bell Peppers

Garlic

Diced Chicken

Coconut milk

Roasted tomatoes

Green Chilies

Chili Powder

Kosher Salt

Pepper

Paprika

Red Pepper Flakes

Oregano

Chicken base

Jalapenos

Green Onions

Avocado

Cilantro

Lime

DIRECTIONS:

Dice onions, peppers, and garlic. Add to pot to sauté until soft and tender. Add spices and sauté for 1 minute. Add tomatoes, base, coconut milk, and green chilies (be sure to keep adding liquid from canned items). Stir to combine. Cover and cook at a low simmer to incorporate flavors for 4 hours. Add chicken and cook for an additional hour. When ready to serve top with jalapenos, green onions, diced avocado, cilantro, and lime.

PFS Recommended Items

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

PFS ITEM# 880532 2 5 LB PEAK ONION YLW DICED 1/4"

PFS ITEM# 650605 1 1.11BU PEAK PEPPERS BELL GRN CHOPPER

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

PFS ITEM# 597335 24 13.66 ASIAN PRIDE MILK COCONUT

PFS ITEM# 522508 12 28 OZ CONTIGO PEPPERS GRN CHILE DICED

PFS ITEM# 493387 6 #10 CN CONTIGO TOMATO DICED UNPLD FIRE RS

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

PFS Recommended Items

PFS ITEM# 545085 1 40 LB

PFS ITEM# 625109 8 1 LB

PEAK POTATO SWEET JUMBO #1

PIANCONE PROSCIUTTO ITALIANO SLCD

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

PFS ITEM# 104752 12 3 LB

PFS ITEM# 615818 6 18 OZ

PFS ITEM# 434904 4 27 OZ

WEST CREEK SALT SEA KSHR

MAGELLAN PEPPER BLK GRND TABLE GRIN

PIANCONE GLAZE BALSAMIC

PFS ITEM# 855571 1 1 LB PEAK BASIL FRSH

PFS ITEM# 607258 2 4 LB

NATURES BEST CHEESE GOAT PLN TUB

ROASTED SWEET POTATO CROSTINI:

INGREDIENTS:

Sweet Potatoes

Olive Oil

Kosher Salt

Tomatoes

Goat Cheese

Prosciutto

Balsamic Glaze

Fresh Basil

Lime

DIRECTIONS:

Preheat the oven to 425 F. In a bowl toss the sliced sweet potato round with oil, salt, and pepper. Arrange on a baking sheet and bake until golden brown. Arrange the potato rounds on a platter. Spread each one with goat cheese. Fold a slice of prosciutto and place it on top of the goat cheese. Top each prosciutto with a roasted tomato and basil leaf. Top with Balsamic glaze.

Slow Movement

Movement Hispanic

The slow food movement in Hispanic cuisine is particularity important as it helps to save tradition. It gives products, knowledge, and stories about heritage. It show the biodiversity and highlights the risks that lead to the erosion of Hispanic heritage and showcases what the local areas are doing to safeguard traditional cooking methods.

POLLO A LA BRASA

This is a roasted Peruvian Chicken. It is complex, tangy, savory, and sweet. It is simple to make but packs a flavor punch. It uses traditional Peruvian flavors and is a breeze to make. You let the oven do your work. Traditionally this is a dish that is marinated for hours and then cooked over coals rotating until crispy golden deliciousness is achieved.

INGREDIENTS:

Chicken Quarters

Olive Oil

Lime Juice

Garlic

Soy Sauce

Honey

Paprika

Chili Flakes

Cumin

Oregano

Salt and Pepper

DIRECTIONS:

1. Mix all ingredients in a bowl and combine well. Make sure you rub the marinade all over the chicken and pull the skin back to allow for the marinade to get under the skin. If time allows marinate 2 hours up to 24 hours.

2. Roast in an oven at 400 degrees until the chicken reaches 180 degrees.

3. Serve with Rice and Black Beans

GREAT ADD ON AJI VERDE SAUCE:

Mayonnaise

Cilantro

Jalapenos

Garlic

Cotija Cheese

Lime Juice

Salt

Mix all ingredients in a blender until smooth. Great to use as a wing sauce or sauce to compliment fish.

El movimiento de comida lenta “slow food” en la cocina hispana es particularmente importante ya que ayuda a preservar las tradiciones, conocimientos e historias sobre el patrimonio de los productos. Muestra la biodiversidad y destaca los riesgos que conducen a la erosión de la herencia hispana y muestra lo que están haciendo las áreas locales para presevar los métodos de cocina tradicionales.

POLLO A LA BRASA

Este es un pollo peruano asado. Es complejo, ácido, sabroso y dulce. Es simple de hacer pero tiene un gran sabor. Utiliza sabores peruanos tradicionales y es muy fácil de hacer. Dejas que el horno haga tu trabajo. Tradicionalmente, este es un plato que se marina durante horas y luego se cocina sobre brasas girando hasta lograr una delicia dorada y crujiente.

INGREDIENTES :

cuartos de pierna de pollo

Aceite de oliva

Jugo de lima

Ajo

Salsa de soja

Miel

Pimenton

Hojuelas de chile

Comino

Orégano

Sal y pimienta

INSTRUCCIONES:

1. Mezcle todos los ingredientes en un tazón y combine bien. Asegúrate de frotar el adobo por todo el pollo y retira la piel para permitir que el adobo penetre debajo de la piel. Si el tiempo lo permite marinar 2 horas hasta 24 horas.

2. Asar en un horno a 400 grados hasta que el pollo alcance los 180 grados.

3. Servir con Arroz y Frijoles Negros

GRAN COMPLEMENTO PARA LA SALSA AJI

VERDE:

Mayonesa

Cilantro

Jalapeños

Ajo

Queso Cotija

Jugo de lima

Sal

Mezcle todos los ingredientes en una licuadora hasta que quede bien licuado. Excelente para usar como salsa para alitas o salsa para complementar el pescado.

PFS Recommended Items

PFS ITEM# 887529 12 3.25AV SLVR SRC CHICKEN 8 PC WOG MAR & TRM

PFS ITEM# 587291 4 1 GA

PFS ITEM# 628288 4 5 LB

PFS ITEM# 273152 1 5 LB

PFS ITEM# 628169 1 18 OZ

PFS ITEM# 628178 1 13 OZ

PFS ITEM# 628153 1 14 OZ

PFS ITEM# 628168 1 1.5 LB

PIANCONE OIL OLIVE EXTRA VIRGIN

PEAK GARLIC WHL PLD BAG

WEST CRK HONEY CLOVER JUG TFF

MAGELLAN PAPRIKA

MAGELLAN PEPPER RED CRUSHED

MAGELLAN CUMIN GRND

MAGELLAN OREGANO LEAVES MEDIT STYLE

BRAZILIAN SEAFOOD STEW

Aka Moqueca…this is a Brazilian seafood stew with an unexpected coconut milk base. This soup incorporates simple pantry ingredients and can be a staple on the menu through winter.

GUISO DE MARISCOS BRASILEÑO

También conocido como Moqueca... este es un guiso de mariscos brasileño con una base inesperada de leche de coco. Esta sopa incorpora ingredientes simples de la despensa y puede ser un platillo comun durante el invierno.

INGREDIENTS:

Fish (chefs choice)

Shrimp

Muscles

Lime

Salt and Pepper

Olive Oil

Onion

Bell Pepper

Garlic

Ginger

Jalapeno

Tomato Paste

Diced Tomato

Paprika

Cumin

Coconut Milk

Chicken Base

Cilantro

Scallion

DIRECTIONS:

1. Marinate the fish and shrimp in lime juice and salt and pepper

2. In the soup pot add onions, peppers, garlic, ginger, jalapeno and tomato paste and sauté until softened. Add diced tomatoes, coconut milk, chicken base, water, and spices. Bring to a boil and reduce to simmer.

3. Add fish, muscles, and shrimp and simmer until protein is cooked through, discard any muscles that do not open.

4. Garnish with cilantro, scallions and lime wedge.

INGREDIENTES :

Pescado (elección del chef)

Camarón

Mejillones

Lima

Sal y pimienta

Aceite de oliva

Cebolla

Pimiento morrón

Ajo

Jengibre

Jalapeño

Pasta de tomate

Tomate cortado en cubitos

Paprika

Comino

Leche de coco

base de pollo

Cilantro

Cebollines

INSTRUCCIONES:

1. Marinar el pescado y los camarones en jugo de limón y sal y pimienta.

2. En la olla de la sopa agregue las cebollas, los pimientos, el ajo, el jengibre, el jalapeño y la pasta de tomate y cocer hasta que se ablanden. Agregue los tomates cortados en cubitos, la leche de coco, la base de pollo, el agua y las especias. Llevar a ebullición y reducir a fuego lento.

3. Agregue el pescado, los mejillones y los camarones. Cocine a fuego lento hasta que la proteína esté bien cocida, deseche los mejillones que no se abren.

4. Adorne con cilantro, cebolletas y una lima cortada.

PFS Recommended Items

PFS ITEM# 421098 5 2 LB BAYWINDS SHRIMP WHI 21-25 RPDT/OFF

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

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

PFS ITEM# 650605 1 1.11BU PEAK PEPPERS BELL GRN CHOPPER

PFS ITEM# 231869 6 #10 CN ROMA PASTE TOMATO 24%

PFS ITEM# 493438 6 #10 CN ROMA TOMATO LG DICED IN JUICE C

PFS ITEM# 327858 6 1 LB RDGCRST BASE CHICKEN NO MSG ADDED

PFS ITEM# 597335 24 13.66O ASIANPRD MILK COCONUT

profile, therefore, market.

TABLETOP HOT SAUCES TABLETOP HOT SAUCES

WELCOME TO CONTIGO®!

FEATURES AND BENEFITS

put the Performance hand. made with quality national brands. making Contigo

• Each hot sauce flavor has a unique profile, therefore, setting these hot sauces apart among others in the market.

• For the first time, these hot sauces put the Performance Foodservice Contigo® brand on the tabletop and in hand.

• Contigo® Tabletop Hot Sauces are made with quality ingredients and are priced competitively compared to national brands.

• Unique and colorful label designs, making Contigo® Tabletop Hot Sauces stand out to customers.

The Contigo® portfolio consists of a family of products that are true to the heritage of Latin foods — rich and robust, flavorful, always inventive and as expansive and diverse as Latin America itself. The Contigo® brand is owned and exclusively distributed by Performance Foodservice. Contigo Spanish, and is our promise of delicious, quality and sensible products that help our customers grow their businesses. We understand recipes and techniques vary from region to region so our Contigo® products range from staples found in most Latin kitchens to specialized ingredients targeted to specific cultures and ethnicities.

SERVING SUGGESTIONS

AUTHENTIC LATIN FLAVOR AND QUALITY!

Contigo® Tabletop Hot Sauces are ideal for Latin/Mexican restaurants, or ANY foodservice establishment looking for one-of-a-kind tabletop condiments to spice up popular dishes. Your customer will love them so much, you’ll be able to sell them a bottle to go!

• Contigo® Habanero Hot Sauce is ideal for grilled pork tacos, Jamaican inspired dishes, pineapple salsa, and a bloody mary, to name a few.

• Contigo® Green Habanero Hot Sauce is ideal as a topping for eggs, pizza, Asian dishes, dips and spreads, and salsas and chutneys, to name a few.

We are proud to present Contigo specifically designed to use in amping up a recipe during the cooking process, or as a tabletop condiment for many food items. Contigo® Tabletop Hot Sauces all-natural ingredients, and deliver fresh and unique flavors to any tabletop. Peppers for Contigo grown and sourced from Mexico. Contigo are packed 12/5 fl. oz. glass bottles per case. Arbol is also packed in convenient 240/.25 fl. oz. grab-and-go portion control pouches.

Hot Sauce is ideal spicy-ranch sauce.

PRODUCT

• Contigo® Chile de Arbol Hot Sauce is ideal to spice up chicken, soups, and noodle bowls, chili, and salsas.

• Contigo® Poblano and Habanero Hot Sauce is ideal for shrimp ceviche, spicy spiked lemonade, salsas, and spicy-ranch sauce.

ideal to use sauce for a little extra boiled shrimp,

• Contigo® for Seafood Hot Sauce is ideal to use in place of traditional cocktail sauce or added to cocktail sauce for a little extra spice. Serve with oysters on the half shell, crabcakes, boiled shrimp, and seafood chowders and stews.

ideal for Latin/Mexican looking for one-of-a-kind dishes. Your customer bottle to go!

ideal for grilled a bloody mary, Sauce is ideal as spreads, and salsas and is ideal to spice

quality ingredients

FEATURES AND BENEFITS

Contigo® Tabletop Hot

FEATURES AND BENEFITS

Each hot sauce flavor has a unique profile, therefore, setting these hot sauces apart among others in the market.

• Each hot sauce flavor has a unique profile, therefore, setting these hot sauces apart among others in the market.

For the first time, these hot sauces put the Performance Foodservice Contigo® brand on the tabletop and in hand.

• For the first time, these hot sauces put the Performance Foodservice Contigo® brand on the tabletop and in hand.

Contigo® Tabletop Hot Sauces are made with quality ingredients and are priced competitively compared to national brands.

• Contigo® Tabletop Hot Sauces are made with quality ingredients and are priced competitively compared to national brands.

Unique and colorful label designs, making Contigo® Tabletop Hot Sauces stand out to customers.

• Unique and colorful label designs, making Contigo® Tabletop Hot Sauces stand out to customers.

SERVING SUGGESTIONS

SERVING SUGGESTIONS

Contigo® Tabletop Hot Sauces are ideal for Latin/Mexican restaurants, or ANY foodservice establishment looking for one-of-a-kind tabletop condiments to spice up popular dishes. Your customer will love them so much, you’ll be able to sell them a bottle to go!

Contigo® Tabletop Hot Sauces are ideal for Latin/Mexican restaurants, or ANY foodservice establishment looking for one-of-a-kind tabletop condiments to spice up popular dishes. Your customer will love them so much, you’ll be able to sell them a bottle to go!

Contigo® Habanero Hot Sauce is ideal for grilled pork tacos, Jamaican inspired dishes, pineapple salsa, and a bloody mary, to name a few.

• Contigo® Habanero Hot Sauce is ideal for grilled pork tacos, Jamaican inspired dishes, pineapple salsa, and a bloody mary, to name a few.

Latin/Mexican restaurants, one-of-a-kind customer will love grilled pork tacos, mary, to name a as a topping and chutneys, spice up chicken,

Contigo® Green Habanero Hot Sauce is ideal as a topping for eggs, pizza, Asian dishes, dips and spreads, and salsas and chutneys, to name a few.

• Contigo® Green Habanero Hot Sauce is ideal as a topping for eggs, pizza, Asian dishes, dips and spreads, and salsas and chutneys, to name a few.

Contigo® Chile de Arbol Hot Sauce is ideal to spice up chicken, soups, and noodle bowls, chili, and salsas.

ideal for shrimp sauce.

• Contigo® Chile de Arbol Hot Sauce is ideal to spice up chicken, soups, and noodle bowls, chili, and salsas.

Contigo® Poblano and Habanero Hot Sauce is ideal for shrimp ceviche, spicy spiked lemonade, salsas, and spicy-ranch sauce.

• Contigo® Poblano and Habanero Hot Sauce is ideal for shrimp ceviche, spicy spiked lemonade, salsas, and spicy-ranch sauce.

Contigo® for Seafood Hot Sauce is ideal to use in place of traditional cocktail sauce or added to cocktail sauce for a little extra spice. Serve with oysters on the half shell, crabcakes, boiled shrimp, and seafood chowders and stews.

• Contigo® for Seafood Hot Sauce is ideal to use in place of traditional cocktail sauce or added to cocktail sauce for a little extra spice. Serve with oysters on the half shell, crabcakes, boiled shrimp, and seafood chowders and stews.

in place of traditional extra spice. Serve and seafood chowders

BACK TO WHERE IT ALL STARTED SL O W

Patrizio Alaia Italian Segment Category Specialist

Slow Food is an international nonprofit association present in 150 countries that works to spread the food culture that brings pleasure, identity, and traditions and to promote a lifestyle, as well as food, respectful of the territories and the environment.

Founded in 1986 by Carlo Petrini, Slow Food was born as a movement for the protection and the right to pleasure linked to food for all, to counteract the spread of the fast-food culture, the loss of interest in what we eat and the disappearance of local traditions.

The manifesto of Slow Food stands for three simple ideas:

1. Good Food: Produced and prepared with care.

2. Wholesome Food: Produced in a way that doesn't harm the environment, promotes biodiversity, and doesn't destroy ecosystems.

3. Right Food: The people who produce or grow the food are fairly compensated for the time, effort, and knowledge they provide.

LINGUINE PESTO ALLA GENOVESE & GAMBERI

The recipe for pesto, as we know it, does not have very ancient origins, back to the mid-nineteenth century.

But a famous legend that tells of a convent on the heights of Prà (Genoa) named after St. Basil, in which a friar who lived in that mansion collected the aromatic grass that grew on those heights (called basilium, in honor of St. Basil), joined it with the few ingredients offered to him by other people, crashing everything together and Pesto was born.

DIRECTIONS:

INGREDIENTS:

11oz Spaghetti Pasta

1lb Shrimp

10oz Pesto

2 spoon EVOO

1 Garlic Clove

1 Spoon Pecorino Cheese

Put a large enough pan on the fire so that it can later contain spaghetti. Heat a little oil in which to brown the clove of garlic (preferably crushed), add the shrimp, sauté them over high heat, add a pinch of salt, lower the heat, and let them flavor for a few minutes, turn off cover the pan and set aside for the moment. Cook the spaghetti in plenty of salted water. Drain them al dente, season them with pesto and add them to the shrimp in the pan. Stir everything and serve with a sprinkling of pecorino cheese and fresh basil leaves.

NEAPOLITAN RAGU

Renowned in the world, it is among the best sauces in Neapolitan cuisine. Tradition wants grandmothers and mothers to wake up on Sundays at dawn to begin the long preparation of macaroni and meat sauce. The sauce is prepared not with minced meat but with whole pieces of beef joined with pork ribs in a low and wide terracotta pan, or copper. Cooking must be very slow, over low heat and must last 6-7 hours. The most important phase of pre-preparation is that of “pripping”, that is, the last phase of cooking: in this phase the meat sauce simmers slowly, with the lid held slightly raised by a wooden ladle, to create a small air circle that favors a delicate cooking rather than an aggressive boiling that would ruin this masterpiece of culinary art.

The origins of the dish are very ancient: it seems to derive from the medieval Provencal popular cuisine, dating back to the fourteenth century, called “daube de boeuf” (a stew of ox meat mixed with vegetables and cooked for a long time in a clay container). The ragout (from which the Neapolitan ragout would derive directly) begins to appear in Neapolitan cuisine only around the eighteenth century with the reign of Ferdinand IV of Bourbon. In this period, there was a great influence of French culture and fashion at court, which is why many Neapolitan dishes took their name from it. It was Caroline of Habsburg-Lorraine, wife of Ferdinand IV, who introduced the fashion of French chefs into the kitchens of the noble palaces, enriching the canteens with this substantial dish based on top quality beef and pork.

INGREDIENTS:

2lb Beef

1lb Pork Rib

Tomato, 32oz

1 Onion

Glass of dry red wine,

1 spoon Extra virgin olive oil

Salt

DIRECTIONS:

Finely chop the onions. Place in a preferably oval pan on the fire and pour in the oil and onions, stir continuously so that the onions are brown, add the meat, and brown evenly. Lower the heat and pour the wine, the flame must be adjusted so that they do not burn all the ingredients. At this point pour tomato and a little water and salt. The sauce should boil slowly, until it is dark, thick, and shiny. Preparation time: 3-4 hours. Serve with toasted Bread or Ziti Pasta

PFS Recommended Items

PFS ITEM# 464540 ALLEGIANCE PORK RIB ST LOIS

PFS ITEM# 2959 BRAVEHEART CHUCK ROLL PRIME

PFS ITEM# 233022 PIANCONE WHOLE PEELED TOMATO

PFS ITEM# 328835 PIANCONE EXTRA VIRGIN OLIVE OIL

PFS ITEM# 619245 PIANCONE PASTA ZITI

SALTIMBOCCA ALLA ROMANA

Many claim that the saltimbocca has Brescia origin, but thanks to a great culinary critic Pellegrino Artusi, we know that this dish was prepared since the end of the nineteenth century by a historic Roman trattoria. The trattoria that first served the saltimbocca was called 'Le Venete'. This was the first trattoria to offer them, but not the last since even today, the saltimbocca alla romana are served in the best restaurants and in the best trattorias in Rome and its province.

INGREDIENTS:

6 thin slices of veal of excellent quality

3 large slices of Prosciutto di Parma to be divided in half or 6 small slices.

6 fresh sage leaves

1 tablespoon of butter + 1 teaspoon for the cooking bottom

1 tablespoon of flour

1 cup of dry white wine

Salt

PFS Recommended Items

PFS ITEM# 296556 4OZ ROMA VEAL TOP CUTLE POUNDED

PFS ITEM# 232994 PIANCONE, PROSCIUTTO

PFS ITEM# 366637 PACKER SAGE

PFS ITEM# 518702 WEST CREEK BUTTER EURO STYLE

PFS ITEM# 81983 ROMA FLOUR H&R AP

DIRECTIONS:

To prepare the saltimbocca alla romana, start cutting the slices of meat into regular pieces of the same size: do not make them too small, as the meat in cooking will tend to shrink a little. Lay half a slice of Prosciutto di Parma on each slice of meat. Overlay a sage leaf on each one and stab everything with a toothpick.

Pass each slice in a little flour, shaking off the excess. Heat the butter in a pan and lay down the meat that you will brown for a few minutes on both sides. Adjust the salt, add the wine, and let it evaporate.

Finish with a grind of pepper, remove the saltimbocca from the heat and serve them immediately very hot with their cooking bottom as a sauce.

TIRAMISU

It is said that he has "a lot of fathers," in fact there have been so many stories about him. Someone, like Francesco Soletti, has drawn attention to a "soup of the duke" from Siena, a dessert dedicated to Cosimo III de'Medici, which however appears more like the English soup than to tiramisu, also due to the absence of ladyfingers and mascarpone.

Another legend is the one that attributes its hometown to Turin, in fact many call it "Dolce Torino" which was used to "pull up" the Count of Cavour given the great effort to unify Italy. Of course, it is true these are legends but there is one that's more than a legend, it's a real debate. There is some debate where the origin of this dessert came to fruition. In Treviso, in the Alle Beccherie restaurant, Roberto Linguanotto, chef and pastry chef, claims to have recreated a spoon dessert that included ingredients such as egg, sugar and mascarpone.

PFS Recommended Items

PFS ITEM# 785021 SAVOIARDI (LADY FINGER)

PFS ITEM# 232124 MASCARPONE ROMA COFFEE PIANCONE

INGREDIENTS:

6 Egg yolk

Sugar

Mascarpone

Savoiardi

3 cups Coffee

Bitter cocoa powder

DIRECTIONS:

Prepare the coffee. When it is ready, pour it into a dish and let it cool.

Using a whisk, foam the yolks with the sugar, they must be clear and beautifully swollen, we combine the mascarpone and work the mixture further until we obtain a soft and creamy cream.

In a serving dish or in a baking dish, we place a layer of ladyfingers, previously soaked on the coffee and pour some egg and mascarpone cream.

Arrange an additional layer of ladyfingers soaked on the coffee and cover with the remaining cream.

Sprinkle with some bitter cocoa and store the original Veneta recipe Tiramisu in the refrigerator to rest for at least a couple of hours and remove it from the fridge only when it is time to serve it.

Breakfast The Over Easy

Jordan Powell Director of Business Development

When we think of cooking low and slow, breakfast is probably not the first meal that comes to your mind. However, since it is typically not done on a regular basis you can provide your customers with some really exciting and unique menu items. People have been cooking low and slow for hundreds of years to make even the toughest and cheapest cuts of meat turn into something everyone loves. You can do the same thing with your breakfast or brunch menu; the recipes below utilize two relatively inexpensive cuts of meat that you can not only trun into a delicious menu item, but also a profitable menu item due to the cost. When people think about the cuts utilized in the recipes such as the pork butt or brisket, they immediately think of putting them on the smoker. This is a great way to add a smokey flavor, but don’t worry if you don’t have a smoker laying around. They can easily be cooked overnight in the oven leaving you with a great protein ready to go for breakfast service when you arrive in the morning…low labor and low cost, it’s a win-win.

BRISKET EGGS BENEDICT

DIRECTIONS:

1. Set oven or smoker to 250 degrees

2. Trim and season brisket

3. Place in oven or smoker and cook for 12-14 hours until meat reads internal temp of 200 degrees

4. Remove meat and hold warm until breakfast/ brunch service

5. Make hollandaise according to directions and hold warm

6. Toast English muffin and layer with sliced brisket, poached egg and hollandaise. Serve with your favorite breakfast side.

PFS Recommended Items

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

PFS ITEM# 374895 4 13 LB BRAVEHEART BEEF ANG BRISKET CH DECK O

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

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

PULL PORK BREAKFAST HASH

DIRECTIONS:

1. Set oven or smoker to 250 degrees

2. Season pork butt

3. Place in oven or smoker and cook for 12-14 hours until meat reads internal temp of 200 degrees

4. Remove meat and hold warm until breakfast/ brunch service

5. Warm cast iron pan or flat top to medium high heat

6. Cook diced potatoes and onions until brown

7. Add in pulled pork

8. Add in your choice of mushrooms, spinach, tomatoes, arugula, peppers

9. Cook until vegetables are wilted, and pork is heated through

10. Poke two holes into hash and add egg, cook until egg is desired doneness and serve

PFS Recommended Items

PFS ITEM# 480521 2 10 LB

PFS ITEM# 464499 8 8.5 LB

PFS ITEM# 472318 1 50 LB

PFS ITEM# 367570 12 1 PT

PFS ITEM# 272384 1 5 LB

PFS ITEM# 907130 4 2.5 LB

PFS ITEM# 452378 1 1.11BU

PFS ITEM# 601221 2 2 LB

PFS ITEM# 517879 1 30 DZ

WEST CREEK POTATO DICED 5/8" RTC TFF

ALLEGIANCE PORK BUTT B/I 1/8" TRIM

PEAK ONION YLW JUMBO BAG

PACKER TOMATO HEIRLOOM BABY

PEAK MUSHROOM WHI SLCD 1/4"

PEAK SPINACH W&T TFF

PEAK PEPPERS GRN BELL MED TFF

PEAK ARUGULA FRSH

NATURES BEST EGG WHI LG AA LOOSE

Vanessa Hunter Branded Business Development Manager

When we think of the Crock Pot, we automatically think about grandma’s famous roast or a big bowl of chili that has been slow cooking all day. We get excited with the idea of popping all our ingredients in a contraption and voila! A delicious meal in 8hrs with very little work! But have you thought about making yummy drinks in said contraption?! Well, if you haven’t that’s okay, I’m going to share with you some great ideas that you can make for any gathering. Let’s first start with a little history of the crock pot!

The story of the Crock Pot begins in the 19th century in Vilnius, Lithuania. Jewish families would take prepared stews of meat, beans, and veggies on the Friday before Sabbath to their local bakeries. Specifically, to the hot ovens that would slowly cool overnight. By the morning, the low and slow residual heat would result in a stew known as cholent.

In 1902 the inventor of the modern-day slow cooker was born; his name was Irving Nachumsohn. Growing up he heard of this tradition within his family. Irving grew up to be an electrical engineer. When he wasn’t working, he would explore his passion for inventing. He had an overwhelming curiosity and a strong devotion to problem solving. To beat the summer heat, his family would cook in his invention, which was called the Naxon Beanery, to keep the oven off. He applied for a patent in 1936 and it was granted in 1940. The Naxon Beanery didn’t go to market until a decade later in the 1950’s. He retired in 1970 and sold his business to Rival Manufacturing and that was the turning point for this magnificent device. Rival renamed the Naxon Beanery to the Crock Pot and by 1974 almost every household had one.

beverages: Warm up to Chill

PARTY PUNCH

INGREDIENTS:

1 (64oz) Apple Cider

½ cup Brown Sugar

1 Medium Orange

3 Cinnamon Sticks

2 tsp whole cloves

1/3 cup Fresh Cranberries

DIRECTIONS:

1. Add all ingredients to the slow cooker on low for 4hrs or high for 2hrs

2. Once warmed, remove oranges, cranberries and cinnamon sticks with slotted spoon. Place a small strainer over a heat safe bowl and pour the party punch into the heat safe bowl through strainer to remove, cloves and any pulp from the oranges.

3. Serve with or without your favorite spirit.

CHAI TEA

INGREDIENTS:

3 cups Hot Water

3 chai tea bags

4 cinnamon sticks

1 tsp whole allspice

1 tsp whole cloves

6 ginger root fresh thin slices

1/3 cup honey

4 cups coconut milk

DIRECTIONS:

1. Combine the hot water and tea in the slow cooker. Cook on high for about 15 min.

2. Stir in remaining ingredients, except coconut milk. Cook on low for 4hrs or high for 2hrs.

3. Add the coconut milk and cook on high for 30 min

4. Serve in your favorite mug cold or hot.

Celebrate & Enjoy the Slow Life

STRAWBERRY BASIL SMASH

PFS Recommended Items

Ashley Mayfield Business Development Manager

Celebrations in life often include family dinners, edible gift-giving, reflection and enjoying precious moments with our loved ones – as well as treats and boozy cocktails. Excess alcohol places pressure on the liver, impacts blood sugar, and can leave you with a killer hangover the next day. Why not skip the pain and try healthy mocktails instead?

Mocktails are highly underrated beverages. By using whole ingredients like fruits, natural sweeteners, herbs, or bitters, you can blend or infuse a healthy mocktail that is so delicious no one will miss that booze!

Simple Ingredients to Make the Perfect Mocktail Recipes:

Bubbles: Mix a festive bubbly drink with club soda, sparkling water, soda water, no-addedsugar ginger ale, ginger beer, or other low-calorie sodas.

Fruit and Fruit Juice: For a healthy and delicious drink, add any fruit of your choice. Options include blueberries, cucumber slices, cranberries, and cranberry juice, fresh peaches, grapefruit zest and grapefruit juice, lemon zest and lemon juice, lime zest and fresh lime juice, orange juice or orange slice, pineapple spears and pineapple juice, pomegranate juice, fresh raspberries, and sliced strawberries.

Fresh Herbs, Spices, and Other Flavors: Want to make a super fun drink? Add herbs and spices! Not only do they make for a delicious mocktail, but they also provide antioxidants. Try basil, bitters (good for digestion), cardamom, cilantro, cinnamon sticks, fresh mint leaves, ginger juice, pure vanilla extract, or vanilla bean (it makes a fun and festive swizzle stick), or thyme to your mocktail recipes.

Tea and Coffee: Add caffeine, antioxidants, or adaptogens to your favorite healthy mocktail with black tea, cold brew coffee, green tea, and herbal teas like chamomile, finding, rooibos, or Tulsi (holy basil).

Optional Sweeteners: Although it’s a good idea to keep added sugars low for health benefits, sometimes you want an additional hint of sweetness in your mocktail. Options to try includE a splash of maple syrup or simple syrup. Note: You’ll likely find agave syrup listed as an ingredient in healthy mocktail recipes.

Some examples for great mocktails:

• Strawberry Basil Smash

• Homemade Fruit Punch

• Lemongrass Ginger Mockito

• Grapefruit Paloma Mocktail

• Fizzy Ginger Lemonade

• Sparkling Raspberry Limeade Mocktail

• Cranberry Pomegranate Mocktail

• Watermelon Aqua Fresca

Cook Slow and Savory CleanFastandEasy

Kay Ross Non-Foods Category Specialist

Who knew there was a such a thing as the “Slow Food Movement?” It has a simple mission, “a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet.” In other words, less fast food and more of those slow cooked and savory meals that we all grew up on. Food freshly grown, that’s high quality and most of all CLEAN! Being able to enjoy an amazing sit-down meal, with family and friends make you really appreciate the process! I don’t know about you, but those are the days I live for!

Let us talk about some of those slow and savory meals that keep your customers coming back for a taste of home. I’m going to start off with mac-n-cheese and mashed potatoes. How about baked lasagna or baked ziti? Don’t forget about those delicious short ribs or roasted Brussel sprouts. Did I guess some of your customers’ favorite? With all those sit down, slow, and savory meals, unfortunately cleanup is also

a part of the process! And let me just tell you, the cleanup process can be brutal! I love to eat it, but I hate to clean it. Good thing Performance Foodservice is here to help make cleanup a bit easier.

I would like to introduce you to our Clinging Degreaser. You cannot go wrong with this product! By using this product, you will see how easy grease is broken down which reduces scrubbing, giving employees more time to work on larger projects. It can be used as a pre-treatment for those jobs that are tough and stingy, or as a general degreaser in hard-to-reach areas. Restores polished stainless steel, aluminum surfaces and sanded grout. I will let you decide which use works best for you! Remember when you choose this product you choose the best!

Ask your Area Manager to add a case to your next order, I promise you will not be disappointed.

Slow Movement = Cleaner Packaging

Kristina McSpadden Non-Foods Category Specialist

What is the Slow Food Movement and how does it affect Non-Foods and Disposable Packaging?

Well, the first idea of the Slow Food Movement dates back to 1986 from the hand of the Italian, Carlo Petrini. In that year, a McDonalds’ branch opened in Rome’s Piazza Spagna. This generated an instant protest that led to a demonstration organized by a group of journalists.

It was not a typical demonstration with shouts and banners, but a great banquet with fresh homemade and healthy food, organized to extol all its benefits. In other words, to exalt the pleasure of eating slowly, enjoying freshly made natural products.

The initial aim is to defend regional traditions, healthy food, gastronomic pleasure, and a slow pace of life.

I’m not sure about you but this sounds like something we could all use right now.

In a constant search for organic and healthy food, Slow Food also looks to make the experience complete which is why they make use of the ecological and biodegradable disposable tableware.

The Slow Food movement strives to promote fair and sustainable food systems. Plastic packaging for food is not sustainable. The concept of food packaging is more complex than one might initially think. While current food packaging often incorporates plastics that are not sustainable, this packaging can increase the shelf life of foods, preventing food waste due to spoilage. Food waste is a prominent issue to combat, but so is the plastic pollution problem.

Sustainable packaging is a current necessary area of research and innovation.

The need for these sustainable technologies in our food systems has never been greater than now.

Performance Foodservice has the specialists that can help you find the right products to fit all your needs. We specialize in all aspects of restaurant ware from front of the house to back of the house. We can outfit your business with everything from equipment and coolers to china plates and glasses to sustainable disposable items made from real bamboo or sugarcane.

Let us help you manage all your business needs. But most importantly, remember to slow down and enjoy the moment.

In conjunction with our valued partner, Performance Foodservice, World Centric is proud to offer over 250 plant-based compostable foodservice items. As a B-Corp and through the sale of our products, we donate at least 25% of our profits to global grassroots social and environmental programs. We strive for fair labor practices in our manufacturing facilities and invest in projects that offset our carbon emissions from production to delivery.

NoTree Paper Bowls & Lids

Fiber Clamshells Fiber Plates

Fiber Bowls & Lids

This signature combination of the highest quality Black Angus whole muscle beef ensures that our Braveheart® Gourmade Burger™ is mouthwatering, delicious, and consistently better than any burger you’ve ever had the pleasure of sinking your teeth into. The blend of whole muscle beef, with just the right amount of fat, imparts a juicy tenderness and unsurpassed hearty, steak flavor in every bite.

This signature combination of the highest quality Black Angus whole muscle beef ensures that our Braveheart® Gourmade Burger™ is mouthwatering, delicious, and consistently better than any burger you’ve ever had the pleasure of sinking your teeth into. The blend of whole muscle beef, with just the right amount of fat, imparts a juicy tenderness and unsurpassed hearty, steak flavor in every bite.

The Braveheart Black Angus Beef® Gourmade Burger™ is what every burger lover dreams of and what every operator wants on their menu and that’s a delicious, memorable, signature burger, made exclusively with Braveheart Black Angus Beef®.

Braveheart Black Angus Beef® Gourmade Burger™ is what every burger lover dreams of and what every operator wants on their menu and that’s a delicious, memorable, signature burger, made exclusively with Braveheart Black Angus Beef®.

This game-changer burger is available exclusively through Performance Foodservice in various sizes, forms, and packs.

This game-changer burger is available exclusively through Performance Foodservice in various sizes, forms, and packs.

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

Jeff Meagher jeff.meagher@pfgc.com

Seafood Segment Category Specialist

Patrizio Alaia patrizio.alaia@pfgc.com

Italian Segment Category Specialist

Kevin Delevan kevin.delevan@pfgc.com

Category Manager - Produce

Kristina McSpadden kristina.mcspadden@pfgc.com

Non-Foods Category Specialist

Kay Ross kerance.ross@pfgc.com

Non-Foods Category Specialist

Jordan Powell jordan.powell@pfgc.com Director of Business Development

Vanessa Hunter vanessa.hunter@pfgc.com

Branded Business Development Manager

Ashley Mayfield ashley.mayfield@pfgc.com

Branded Business Development Manager

William Moises william.moises@pfgc.com

Hispanic Segment Manager

Fabio Orozco fabio.orozco@pfgc.com

Hispanic Segment Specialist

Maria Urquijo maria.urquijo@pfgc.com

Hispanic Business Development Manager

Dawlish Carmauta dawlish.carmauta@pfgc.com

Hispanic Business Development Manager

Jerry Herrera jerry.herrera@pfgc.com

Hispanic Business Development Manager

YOUR TEAM OF CULINARY SPECIALISTS

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