The Performance Table Holiday Guide 2021 by Performance Foodservice

HOLIDAY GUIDE 2021

AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION

contents

Editorial Chef Tony Schmidt

Culinary Corner Chef Tony Schmidt

Center of the Holidays, Center of the Home Bryan Corsini

Festive Smoked Salmon Jeff Meagher

Home for the Holidays Meghan Padgett

From our Table to Yours Performance Family

Immaculada Concepción William Moises

Feast of the Seven Fishes Bryan Corsini

Thanksgiving, Christmas and the World Kevin Delevan

Autumn Fireside Beverages Jack Estes

Festive Desserts for the Festive Season Meghan Padgett

Party to Go Holidays Kristina McSpadden

Christmas & Chemicals Jack Estes

The Performance Table A Performance Foodservice Publication Exclusive Brands Manager Meghan Padgett Marketing Graphic Designer Victoria Reed Corporate Executive Chef Tony Schmidt Vice President of Sales Kyle Cottengim

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Vice President of Marketing Timothy Woods

3501 Old Oakwood Rd, Oakwood, GA 30566 770.532.7779 miltonsmktg@pfgc.com www.performancefoodservice.com

editorial

s another year is coming to a close, the restaurant/hospitality community has a lot to celebrate. Despite all the challenges, YOU continue to find solutions to keep your business flowing and the customers coming in through the door. The perseverance and endless pursuit of customer service and business retention has allowed for innovation in ensuring success. This holiday season will be no different! As your customers’ families begin their planning for the holidays, now is the time to start developing your holiday catering and grab and go family meals. This year has been hard on all and with some missing their families for the holidays last year, your talent and culinary inspiration can allow your customers more time with their families without having to think about cooking for a large group. Also, don’t forget to market towards offices, medical facilities, etc. as their needs for catering will continue to come back as they begin to open their offices and welcome staff back. In the Culinary Corner of this publication, I will be including some sample Holiday menus. If you are looking for any assistance in getting these menus together, the proper packaging or identifying the right items, please reach out to your Area Manager to schedule time with one of our Business Development Managers or Product Specialists. We have the team that is here for you and experts in many product categories to assist you in meeting your goals! We sincerely appreciate your business and partnership! TONY SCHMIDT Director of Business Development and Corporate Executive Chef THE PERFORMANCE TABLE

THE PERFORMANCE TABLE

Culinary Corner TONY SCHMIDT -DIRECTOR OF BUSINESS DEVELOPMENT AND CORPORATE EXECUTIVE CHEF

As the holidays approach, our catering menus can be great to add as an in house family meal, grab and take or as a grab heated offering. All are created to feed 10 guests.

NIGHT BEFORE HOLIDAY FAMILY PIZZA PARTY

NIGHT BEFORE HOLIDAY FAMILY PASTA PARTY

KIT INCLUDES • 4 Each Dough Balls or 12” Crust • 1 Quart Pizza Sauce • 1 Bag Bacio Cheese • 40 Pepperoni • 1# Sausage Crumbles • 1 # Julienne Peppers • 1 # Julienne Red Onions • 1 # Sliced Mushrooms • 1 Ea ½ Pan Mixed Green Salad • 2 Dozen Garlic Toast or Garlic Breadsticks

KIT INCLUDES • 1 ½ Pan Baked Ziti • 1 ½ Pan Tortellini Pesto Alfredo with Chicken • 2 Dozen Garlic Toast or Garlic Breadsticks • 1 ½ Pan Mixed Green Salad

Recommended Items PFS ITEM #81282 - PIZZA DOUGH BALL PFS ITEM #569620 - PIZZA CRUST 12 IN HAND TOSSED PFS ITEM # 254838 - SAUCE PIZZA HOT FULLY PFS ITEM # 294204 - CHEESE MOZZ SHRED PREM PFS ITEM # 78625 - PEPPERONI SLCD 14 CT FZ PFS ITEM # 78620 - SAUSAGE TOPPING ITAL FC FZ PFS ITEM # 279643 - MUSHROOM SLCD 1/8” TUB PFS ITEM #314438 - LETTUCE BLND ARCADIAN HARVEST PFS ITEM # 291102 - BREAD TOAST GARLIC PFS ITEM # 291103 - BREADSTICK GARLIC 8” PARBKD

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Recommended Items PFS ITEM #79163 - PASTA ZITI PFS ITEM #261212 - SAUCE MARINARA PFS ITEM #294204 - CHEESE MOZZ SHRED PREM PFS ITEM #303573 - PASTA TORTELLINI CHEESE PRCKD PFS ITEM #234153 - SAUCE PESTO BASIL W/PINE NUT PFS ITEM #78664 - SAUCE ALFREDO GF PFS ITEM #197446 - CHICKEN DICED .5 WHI ALL NAT PFS ITEM #314438 - LETTUCE ARCADIAN HARVEST PFS ITEM #291102 - BREAD TOAST GARLIC SL 1” PAR PFS ITEM #291103 - BREADSTICK GARLIC 8” PARBKD PFS ITEM #479381 - PASTA PENNE GF FC IQF

NIGHT BEFORE HOLIDAY SANDWICH PARTY

NIGHT BEFORE HOLIDAY FAMILY TACO PARTY

KIT INCLUDES • 1 # Rare Roast Beef • 1 # Black Forest Ham • 2 # Oven Roasted Turkey • Cheddar, Swiss and American Cheeses • 1 Quart Pasta Salad • 1 Quart Macaroni Salad • 1 Quart Potato Salad • 2 Loaves White Bread • 1 Quart Pickle Spears • Lettuce, Tomato, Onion • 1 Family Sized Bag Kettle Chips • Mayo and Mustard Packets

KIT INCLUDES • 2 # Seasoned Chicken Strips • 2 # Seasoned Beef Strips • 2 # Seasoned Ground Beef • 36 Flour Tortillas • 1 Pint Cheese Dip • 1 Pint Salsa • 1 Pint Sour Cream • 1 Pint Guacamole • 2 # Shredded Cheddar • Shredded Lettuce, Diced Tomato, Diced Onion • 2 Quarts Spanish Rice • 2 Quarts Seasoned Black Beans

Recommended Items

PFS ITEM #887966 - BEEF ROAST SPLIT MED FC WP

PFS ITEM #529380 - CHICKEN BRST STRIP FAJITA FC

PFS ITEM #883839 - HAM BLK FOREST IN NAT JUICE

PFS ITEM #529381 - BEEF STRIP FAJITA MAR FZ

PFS ITEM #91766 TURKEY BRST O/R SMKD SKN-ON

PFS ITEM #529390 - CHICKEN STRIP FAJITA MAR FZ

PFS ITEM #158718 - CHEESE AMER YLW 120 SL TFF

PFS ITEM #551388 - BEEF TACO FILLING FZ

PFS ITEM #158719 - CHEESE AMER WHI 120 SL

PFS ITEM #15277 - TORTILLA FLOUR 6 IN

PFS ITEM #158724 - CHEESE SWISS AMER SLCD .5 OZ PFS ITEM #293414 - SALAD MACARONI ELBOW TFF PFS ITEM #293415 - SALAD POTATO HS TFF PFS ITEM #293416 - SALAD POTATO ORGNL TFF

PFS ITEM #624520 - CHEESE AMER WHI EZ MELT LOAF PFS ITEM #493485 - SALSA FIRE RSTD RTU PFS ITEM #625690 - AVOCADO CHNK FRSH

PFS ITEM #254036 - BREAD WHI THICK HIGH CROWN

PFS ITEM #199411 - SOUR CREAM GRD A HVY BODY TFF

PFS ITEM #522370 - PICKLE KSHR DILL SPEAR 105-13

PFS ITEM #158811- MILD SHREDDED CHEDDAR CHEESE

PFS ITEM #861687 - CHIP POTATO ORGNL RIDGED

PFS ITEM #863475 - BEAN BLK TFF

PFS ITEM #861691 - CHIP POTATO KETTLE PLN PFS ITEM #194581 - MUSTARD YLW PACKET TFF PFS ITEM #194582 - MAYO PACKET THE PERFORMANCE TABLE

Recommended Items PFS ITEM #397845 - CHEESE MOZZ FRSH THIN SLCD PFS ITEM #421161 - SHRIMP WHI 16-20 CPDT/ON FZ I PFS ITEM #11425 - SAUCE COCKTAIL PFS ITEM #211426 - SAUCE TARTAR GF PFS ITEM #517086 - CHEESE BOARD KIT EURO VAR PFS ITEM #517148 - CHEESE BOARD KIT PUB VAR PFS ITEM #625109 - PROSCIUTTO ITALIANO SLCD PFS ITEM #439686 - EGG HRD CKD PLD DRY PACK PFS ITEM #895603 - SALMON PORTN 6 OZ B/S VP CI F

HOLIDAY CATERING MENU KIT INCLUDES (FOR 10) Choose 3 Salads • Caprese • Wedge • Mixed Green • Caesar Choose 2 Appetizers • Shrimp Cocktail • Crab Salad • Bruschetta • Charcuterie/Cheese Board • Deviled Eggs • Crudité Platter Choose 2 Meats • Fully Cooked or Roast at Home with Instructions • 3 # Roasted Salmon Side • 3 # Chateaubriand • 1 Petite Roasted Turkey Breast With Gravy and Cranberries • 3 # Spiral Roasted Glazed Ham • 12 Crabcakes • 3 # Prime Rib Sides • Mashed Potato, Green Beans, Macaroni and Cheese, Roasted Fingerling Potato, Gravy, • Roasted Root Vegetables, Maple Roasted • Sweet Potatoes, Kale and Quinoa Rice Desserts Choose 2 Cakes or Pies • Carrot, Red Velvet, Lemon, Pumpkin, Sweet Potato, Apple, Pecan 8

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PFS ITEM #568629 - TURKEY BRST SKN-ON CIB NAE FZ PFS ITEM #471990 - GRAVY MIX TURKEY FLVR PFS ITEM #873946 - GRAVY BEEF RSTD RTU PFS ITEM #480499 - POTATO MASHED DLX TFF PFS ITEM #874345 - MACARONI & CHEESE TRDTNL PFS ITEM #863507 - BEAN GREEN ITALIAN PFS ITEM #468374 - CAKE CARROT 3 LYR RND 14 SL F PFS ITEM #468372 - CAKE RED VELVET RND 14 SL PFS ITEM #609903 - CAKE RED VELVET MINI PFS ITEM #468410 - CAKE LEMON ITAL CREAM RND 12 PFS ITEM #99373 - PIE LEMON MERINGUE 10” PFS ITEM #199369 - PIE PUMPKIN 10” BKD PFS ITEM #199355 - PIE APPLE 10” RTB PFS ITEM #199366 - PIE APPLE 10” BKD T&S PFS ITEM #199367 - PIE SWEET POTATO 10” BKD PFS ITEM #627007 - PIE PECAN 10” BKD OPEN FACED

PFS ITEM #619249 - PASTA CAPELLINI ORGANIC ITALY PFS ITEM #619250 - PASTA LINGUINE ORGANIC ITALY PFS ITEM #619252 - PASTA PENNE RIGATE ORGANIC PFS ITEM #616897 - PASTA BUCATINI 27-29 PORTN PFS ITEM #618402 - PASTA PENNE RIGATE 14% ITALY PFS ITEM #618403 - PASTA FUSILLI 14% ITALY Create a special Holiday appetizer with unique LTO offerings: PFS ITEM #644091 - APTZ ARANCINI CLASSIC FZ PFS ITEM #644094 - APTZ ARANCINI MOZZ & PROV FZ PFS ITEM #644097 - APTZ EGG ROLL PHILLY STK FZ PFS ITEM #644099 - APTZ EGG ROLL BUFFALO CHICKEN

HOLIDAY APPETIZER IDEAS KIT INCLUDES • Pimento Cheese Wontons • Gorgonzola and Truffle Deviled Eggs • Pimento Cheese and Bacon Deviled Eggs • Burrata Salad with Arugula, Roasted Tomato and Balsamic Glaze • Tuna Poke with Seaweed Salad and Sweet Soy Serrano Glaze • Fried Avocado ½ with Spicy Crab Salad

Offer individual or take with you Charcuterie Boards or Kits: PFS ITEM #517086 - CHEESE BOARD KIT EURO VAR PFS ITEM #517148 - CHEESE BOARD KIT PUB VAR PFS ITEM #625109 - PROSCIUTTO ITALIANO SLCD PFS ITEM #467565 - PORK PORCHETTA SEASND RSTD PFS ITEM #476547 - MORTADELLA W/PISTACHIO NUT IM PFS ITEM #538539 - SALAMI SCHIACCIATA PICCANTE PFS ITEM #538544 - SALAME MILANO PFS ITEM #538583 - PANCETTA CKD

Recommended Items PFS ITEM #439686 - EGG HRD CKD PLD DRY PACK

PFS ITEM #578790 - CAPICOLA HOT HAM HALF DRY CUR PFS ITEM #578792 - CAPOCOLLO HALF SMKD SPICY PFS ITEM #632120 - SALAME NAPOLI HLVS SMKD

PFS ITEM # 263722 - CHEESE GORGONZOLA CRUMBLE

PFS ITEM #632740 - SALAMI NAPOLI HLVS SMKD

PFS ITEM # 379358 - BACON TOPPING FC 3/8” TFF FZ

PFS ITEM #635463 - SALAMI FINOCCHIONA

PFS ITEM # 617157 - CHEESE BURRATA BALL 4 OZ CUP PFS ITEM # 434904 - GLAZE BALSAMIC PFS ITEM # 599989 - GLAZE BALSAMIC NAT 4% ACID PFS ITEM # 624407 - GLAZE BALSAMIC NAT 4% ACID PFS ITEM # 25682 - AVOCADO HLVS 42-56 CT IW

And last but not least everyone’s favorite part of the holidays is the dessert. PFS ITEM #468411 - CAKE CHOC 3 LYR RND 14 SL FZ PFS ITEM #468480 - CHEESECAKE TURTLE GRMT 9 IN F PFS ITEM #471785 - PIE APPLE CRISP DP DISH 77 OZ PFS ITEM #471818 - CHEESECAKE SEA SALT CARAMEL

Additional Recommended Items Every event and offering should have its own custom POS and Advertising. Use your social media as a means to help showcase what you have available to help take stress off of the holiday’s. Below are a few “special mentions” to help add additional “spice” to your events.

PFS ITEM #471819 - PIE CAPPUCCINO MOUSSE 52 OZ F PFS ITEM #609898 - CAKE TUX BOMB MINI PFS ITEM #609902 - CAKE PEANUT BUTTER EXPLSN MIN PFS ITEM #609903 - CAKE RED VELVET MINI PFS ITEM #609906 - CAKE RSPBRY LEMON DROP MINI PFS ITEM #609910 - CAKE CHOC MARQUISE MINI PFS ITEM #199356 - PIE CHRY 10” RTB FZ

Create a pasta kit with prepackaged pastas: PFS ITEM #619236 - PASTA SPAGHETTI ORGANIC ITAL

PFS ITEM #199364 - PIE BLUBRY GRAND NRTHRN 10” R PFS ITEM #199376 - PIE CHOC MERINGUE GRAND 10”

PFS ITEM #619238 - PASTA SPAGHETTINI ORGANIC ITA PFS ITEM #619245 - PASTA ZITI CUT ORGANIC ITALY THE PERFORMANCE TABLE

Center of the Holidays, Center of the Home Bryan Corsini, Business Development Manager Italian & Center of the Plate

ith the holidays quickly approaching, a meat enthusiast’s thoughts turn to the inevitable, meat! Regardless of the category, meat is always at the center of the holiday table. Tradition often dictates the dish. Many traditions exclude pork, while others emphasize it as a cultural affluence. Lamb is often featured for its rich and decadent flavor, while beef is the favorite of many cultures as a literal depiction of the Fatted Calf. Poultry is chosen for specific celebrations, usually exemplified with larger farmed animals like goose, duck, capon or turkey. No matter the holiday, meat will always be welcome at the Center of the Table!

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PORK

LAMB

For this category I want an elegant and special piece of meat that provides bold flavor and presentation. I have selected our Allegiance Bone In Pork Rack. Simply prepared and served, bone for bone this item gives everyone the wow factor.

Always a favorite for its unique flavor and specialty, Lamb provides a bit of the exotic with the savory flavor or home. For this category, I have chosen our Piancone Epicureo Boneless, Rolled and Tied Leg of Lamb.

INGREDIENTS • 1 7LB Pork Rack • ¼ Cup of Course Ground Pepper • 1/8 Cup Kosher Salt • 1/8 Cup Fresh Rosemary, finely chopped • 1/8 Cup Fresh Garlic Clove, finely chopped • ¼ Cup Olive Oil • Zest of 2 Large Lemons

INGREDIENTS • 1 Lamb Roast • 1/8 Cup Fresh Garlic Clove, finely chopped • 1/8 Cup Ground Cumin • 1/8 Cup Ground Cinnamon • 2 TBLSP Red Pepper Flakes • ¼ Cup Olive Oil

DIRECTIONS Combine all ancillary ingredients in a bowl to construct a wet rub or marinade. Cross hatch cut the pork rack across the fatted side. Thoroughly rub and coat the pork rack with the ingredient mixture. Allow the pork rack to marinate for a minimum of 2 hours or better overnight, refrigerated Remove to Roasting Rack and Roast at 350 degrees F for 45 minutes or until an internal temperature reaches 140 degrees. Allow the pork rack to rest for 10 minutes. Carve ahead or at the table for a more dramatic presentation.

Recommended Items PFS ITEM #464518 - ALLEGNCE PORK RACK PFS ITEM #328835 - PIANCONE EXTRA VIRGIN OLIVE OIL

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DIRECTIONS Combine all ancillary ingredients to make a paste. Cut the lamb roast free of the binding string and rub the paste all over, inside and out. Retie the roast with butchers twine, fat side out. Allow the roast to marinate for a minimum of 2 hours, again, better overnight, refrigerated. Roast in roasting pan at 375 degrees F until you achieve an internal temperature of 145 degrees or less to achieve your preferred degree of doneness. As always, please allow the meat to rest for a full 10 to 15 minutes before slicing.

Recommended Items PFS ITEM #328835 - PIANCONE EXTRA VIRGIN OLIVE OIL

BEEF Choosing a beautiful and a typical cut of beef for this category, you’ll want to use a high quality beef brisket. You will want to cook this product low and slow for optimal flavor. This will achieve a beautiful centerpiece for the holiday table! INGREDIENTS • 1 Beef Brisket • 4 teaspoons kosher salt • 2 teaspoons freshly ground black pepper • ½ teaspoon cayenne pepper • 1 large yellow onion, sliced • 1 teaspoon kosher salt • 4 cloves garlic, sliced • 1 tablespoon minced fresh rosemary • 1 cup apple juice DIRECTIONS Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil “rack” set over a plate and refrigerate, uncovered, 8 to 12 hours. Preheat the oven to 325 degrees F (165 degrees C). Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes. Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining appleonion mixture. Cover baking dish tightly with foil. Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.Transfer brisket to a plate and tent with foil Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy. Slice brisket across the grain and serve with the gravy.

Recommended Items PFS ITEM #374895 - BEEF ANG BRISKET PFS ITEM #464518 - PIANCONE EXTRA VIRGIN OLIVE OIL

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FESTIVE SMOKED SALMON Jeff Meagher – Business Development Manager - Seafood and Center of the Plate

Smoking and preserving food has been around since at the times of the Greeks and the Romans. The smoking process was first used as a means of preserving fish. Salmon was caught fresh, salted, and then smoked at a high temperature. This would keep the salmon in freshly caught condition for a longer time. Here in the United States, the smoked salmon industry was born on the West Coast around the beginning of the 19th century. This was developed during World War II when a method of preservation was created to allow the fish to last longer while being transported long distances. SALMON SPECIES There are 5 species of Western salmon native to the Pacific Ocean: Chum, Coho, King, Sockeye & Pink; Of these, Kings are the preferred fish to smoke due to their higher fat content and generally rich red color

here is nothing better this time of year than smoked salmon for holiday parties. It has a rich flavor, bright color and a healthy option that is full of flavor. Whether it’s on your menu, chalk board specials or at a family gathering or small group of friends, you can feel good about serving our sustainable smoked salmon throughout this Holiday period. Smoked salmon is a nutritional powerhouse full of antioxidants, omega-3s and protein. A 2-ounce serving contains around 1,000 mg of health-boosting omega-3s, which meets the daily requirements recommended by the FDA’s 20152020 Dietary Guidelines for Americans. From traditional tastes to keto, gluten-free or dairy-free canapes, smoked salmon fits the bill. Its clean ingredient profile means it satisfies many common dietary restrictions. 14

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The Atlantic salmon is the one salmon native to the Atlantic; Its high fat content and its peach color make it the most sought after of all species for smoking. So, why not offer the delicious delectable of our Cold Smoked Atlantic Salmon during these festive times? Whether you choose our Empires Treasure and or Silver Source Brands, you will bring a taste of elegance to your Holiday parties, events, and gatherings.

EMPIRE’S TREASURE AND SILVER SOURCE SMOKED ATLANTIC SALMON deliver extraordinary flavor along with a host of nutritional benefits. Each of the products are: • Naturally smoked using native Maine fruitwoods and hardwoods • Kosher certified • Salmon is pre-sliced with pin bone out, skinless, belly trimmed • Great source of Omega 3 fatty acids, low in saturated fat, gluten free, and non-GMO • Free of preservatives and artificial ingredients • Delicious, healthy, ready to use meal options

PFS ITEM #258735 EMPIRE’S TREASURE COLD SMOKED ATLANTIC SALMON Produced from Fresh Atlantic salmon, Cold smoked with fruitwoods and hardwoods Thinly sliced, skinless Pin bones removed; full belly trimmed Packaged 2 sides x 2.5 lb avg. PFS ITEM # 259189 EMPIRE’S TREASURE PASTRAMI STYLE COLD SMOKED ATLANTIC SALMON The mild flavor of Atlantic Salmon pairs great with our signature Pastrami seasoning blend Produced from premium Fresh Atlantic Salmon Cold smoked with fruitwoods and Hardwoods. Thinly sliced, skinless Pin bones removed, lightly trimmed Packaged 2 sides x 2.5 lb avg PFS ITEM # 256125 SLIVER SOURCE SOLD SMOKED ATLANTIC SALMON Produced from frozen Atlantic salmon Cold smoked with fruitwoods and hardwoods. Thinly sliced, skinless Packaged 2 sides x 2.5 lb avg

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Home for the Holidays Meghan Padgett Business Development Manager Exclusive Brands Roasted chestnuts, smoked and glazed ham, fruity cakes, specialty cookies, and eggnog are vital to holiday menus and are fully ingrained in holiday culture. They are all used in various ways around the globe and they all tend to be eaten solely during this time of the year. So why offer the same holiday food as your “neighbor” down the street? This holiday season branch out and set your own holiday traditions by taking these concepts out of my family holiday cookbook and add your own twist.

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Cinnamon Roll Waffles

Holiday Steak and Eggs

This is a simple recipe and too good to be true. To make this extra fancy, we created a maple cream cheese syrup to drizzle over the waffles. And if you want to kick it up a notch, I would suggest adding chicken tenders to create the best sweet and savory chicken and waffles around. What I like about this recipe is there is very little labor, you only have to make the syrup. This meal will have your patrons coming back and back and back for more and really will add that sweetness every holiday deserves.

A perfect and elegant brunch idea, amped up Steak and Eggs. What is dreamier than a runny poached egg served with perfectly cooked filet mignon on top of silky grits.

INGREDIENTS • Pearl Sugar Waffle Syrup • 8 oz cream cheese • 1 cup powdered sugar • ¼ cup heavy cream • 1 teaspoon maple syrup • ¼ teaspoon ground cinnamon DIRECTIONS Heat waffles according to package instructions. Mix syrup ingredients with a hand mixer until smooth. If using, top with fried chicken tenders. Plate waffles and drizzle with maple cream cheese syrup.

Recommended Items PFS ITEM # 613640 - PEARL SUGAR WAFFLE PFS ITEM # 629069 - WAFFLE LIEGE MAPLE SLICED PFS ITEM # 997152 - CREAM HEAVY WHIPPING 40% PFS ITEM # 999958 - CHEESE CREAM LOAF PFS ITEM # 628152 - CINNAMON GROUND PFS ITEM # 600749 - BREADED CHICKEN TENDER

INGREDIENTS • 2 each Beef Tenderloin Medallion 4 oz • 2 Poached Egg • 4 oz Creamy Grits • Basil Pesto • Sun Dried Tomato Pesto Steak Marinade • Red wine • Rosemary stems • Salt • Pepper • Vinegar DIRECTIONS Reheat grits according to package directions. Fill pot with water and vinegar. Once the water is simmering use a spatula create a tornado in the water by swirling the spatula in a circular motion. Gently add the cracked egg into the center and allow to cook for 3-4 minutes until the center looks firm. Remove the egg from the water with a slotted spoon. Liberally season the steaks with salt and pepper. Grill to desired doneness. Plate grits, medallions, poached egg, top with pesto and sundried tomato pesto.

Recommended Items PFS ITEM #491926 - BEEF TENDERLOIN MEDALLION PFS ITEM #78673 - SAUCE PESTO SUN DRIED TOMATO PFS ITEM # 234153 - SAUCE PESTO BASIL PINE NUT PFS ITEM # 611494 - GRITS CREAMY PFS ITEM # 517856 - EGG WHI XL AA LOOSE

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The Leftover Benedict Who says leftovers need to be boring? Transform your leftover turkey, cranberry and dressing into a savory brunch or lunch item. You will be sad to see these leftovers gone. INGREDIENTS • Eggs • Turkey Breast • Arugula • Turkey Gravy • Cornbread Dressing • Cranberry • Cilantro • Green Onions • Lime Juice • Sugar • Salt • Pepper DIRECTIONS Place fresh cranberries, cilantro, green onions, jalapeno pepper, lime juice, white sugar, and salt into a food processor and pulse until you reach a medium consistency. Cook cornbread dressing according to package directions and cool. Slice cornbread and brown on the flat top. Place on plate, top with sliced turkey, cranberry jalapeno relish, poached egg, and turkey gravy. Top with arugula.

Recommended Items PFS ITEM # 568629 - TURKEY BREAST SKIN ON PFS ITEM # 517856 - EGG WHI XL AA LOOSE

Rosemary Lemon Chicken with Cranberry Pear Sauce INGREDIENTS • Rosemary • Olive oil • Salt • Black pepper • WOG chicken • Lemons halved • Fresh cranberries • Bartlett pears peeled and coarsely chopped • Sugar • Grated Orange Zest DIRECTIONS Place chicken pieces in a pan cover with olive oil, rosemary sprigs, salt, pepper, and lemon halves. Cover with foil and roast until internal temperature of 165 is reached. Combine cranberries, water and pears in a sauce pan. Simmer until cranberries pop. Take off from heat and stir in sugar and orange rind. Plate chicken with sides of choice and top with cranberry pear sauce.

Recommended Items PFS ITEM # 887529 - CHICKEN 8 PIECE PFS ITEM #855531 - ROSEMARY FRSH PFS ITEM # 328835 - EXTRA VIRGIN OIL OLIVE PFS ITEM # 483035 - LEMON FANCY PFS ITEM # 493511 - ORANGE FANCY

PFS ITEM # 316307 - CORNBREAD DRESSING PFS ITEM # 471990 - GRAVY MIX TURKEY PFS ITEM #907545 - ONION GREEN

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FROM OUR TABLE TO Y Performance Foodservice Family Recipes

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YOURS

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

Pescatore Simple yet elegant, pasta topped with a mixed seafood tomato sauce. The seafood can vary depending on your preference, but generally there is 4 to 5 types of seafood in the sauce. INGREDIENTS • Olive oil • Minced onion • Garlic cloves, minced • Dry white wine • Seafood stock • Chopped tomatoes • Clams • Scallops • Shrimp • Muscles • Squid • Parsley • Red pepper flakes • Spaghetti DIRECTIONS Heat oil in large sauce pan, cook onions until they are soft and translucent. Add garlic and sauté for 2 minutes. Add wine and fish stock and bring to a boil. Add clams and cook until opened. Add tomatoes, parsley, salt, pepper and red pepper flakes. Bring back to a boil. Reduce heat and add remaining seafood. Simmer over low heat. Cook pasta until al dente.

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William Moises - Business Development Manager – Hispanic Bacon Jalapeno Crescent Poppers INGREDIENTS • Crescent rolls • Cream cheese • Jalapenos, seeded & chopped • Cooked bacon • 2 tablespoons of melted butter • Garlic salt to taste DIRECTIONS Preheat the oven according to the crescent roll cooking directions. Roll out each crescent roll into a triangle. Inside of each, place a small piece of cream cheese, jalapeno, & bacon inside as shown. Roll up and press the ends to seal. Bake according to the crescent roll directions. When done, brush a little bit of melted butter on each, and sprinkle on a little garlic salt.

Grandma’s Honey Rice Pudding

Kevin Delevan - Category Manager Produce Baked Sea Bass with Baby Bok Choy INGREDIENTS • 1lb Fresh Sea Bass • 3 garlic cloves or minced garlic • 1 tablespoon Extra Virgin Olive Oil • Salt & Pepper to taste • White Wine ½ cup • Fresh Parsley • Fresh Dill Side Dish: • 1/2lb. Baby Bok Choy • Fresh Chopped Garlic Cloves or minced garlic • 2 tablespoons Sesame Oil • 1 tablespoon Soy Sauce • Red Pepper Flakes • Salt & Pepper DIRECTIONS Sea Bass Heat oven to 450° degrees. Mix olive oil, garlic, salt, and pepper together.

INGREDIENTS • 1 ½ cups of 100 % pure honey • 1 cup of rice • 8 cups of milk • 2 cinnamon sticks • 8 eggs • 1 tablespoon of vanilla

Place fish in a pan and spread the mixture over the fish. Pour the wine over the fish Bake uncovered for 15 minutes, remove from the oven and add parsley and dill to taste. Return to oven for 5 minutes (or desired cook time).

DIRECTIONS Cook rice with two cups of water in a pot, covered over medium heat until water is evaporated and rice is cooked. Add milk and cinnamon to the rice, bring to a simmer and stir constantly.

Baby Bok Choy Heat the sesame oil in wok or pan over medium heat. After the oil is hot, layer the Baby Bok Choy and cook for a minute on each side.

In a separate bowl, beat eggs and vanilla. While stirring eggs, slowly pour a cup of hot milk into the egg mixture. Add a second hot cup of milk into egg mixture.

Add olive oil mixture to the pan and cook for an additional 2 minutes. Add soy sauce and cook for additional 1 minute. When the leaves are wilted and the stalks tender, the Baby

This will bring up the temperature of the eggs without cooking them. Add warm egg mixture to the pot, stirring constantly. Add 100% pure honey in the pot, stirring frequently until milk thickens. Allow to cool and enjoy! 22

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Remove from oven and serve (make 2 servings).

Bok Choy is done!

Jeff Meagher – Business Development Manager Seafood and Center of the Plate

Gratin Dauphinois This is a recipe my mom makes at Christmas. The recipe is from the restaurant “Masion Gris” in Vessey Switzerland just outside Geneva. The thinly sliced potatoes mixed with nutmeg, heavy cream, Gruyere cheese, Parmesan cheese combined with a few other ingredients is always delicious. INGREDIENTS • Potatoes • Heavy Cream • Milk • Butter • Garlic • Salt • Pepper • Nutmeg DIRECTIONS Peel, wash and slice potatoes. Once the potatoes are sliced, reserve them in a bowl without washing them. Peel the garlic cloves then use the garlic clove to rub the inside and coat your dish with a good amount of butter. When the dish is coated set it aside. Pour the cream and milk in a saucepan mix well and set aside. Using a small ladle, pour a little bit of the cream mix at the bottom of your dish then fill the dish with 1 layer of sliced potatoes (making sure you cover the entirety of the dish). Season the top of the potatoes with salt, pepper, and a bit of nutmeg. Add a second layer of potato on top. Season again and repeat the process until you have use all of the sliced potatoes. When finished pour all the cream over making sure the cream just about cover the top of potatoes layers. Place the potato gratin in the oven on the middle tray and bake for anywhere from 120 to 150 minutes at 300° degrees.

Kristina McSpadden- Business Development Manager – NonFoods Sweet Potato Casserole with Pecans and Brown Sugar INGREDIENTS • Eggs • Sweet Potatoes • Vanilla • Lemon juice • Salt • Brown sugar • Pecans • Butter DIRECTIONS Preheat oven to 350°. Mix sugar, pecans, and butter in small bowl, set aside. Peel and boil sweet potatoes until fork tender. Drain and set aside for 10 minutes. Butter 13x9x2 inch glass baking dish. Whip boiled sweet potatoes into a creamy puree, then stir in eggs, vanilla, and lemon juice. Transfer sweet potato mixture to a prepared dish. Sprinkle evenly the pecan topping over the mixture. Bake until mixture is set and bubbling. Let sit for 10 minutes before serving.

Jack Estes – Beverage Chemical Specialist Continental Squash INGREDIENTS • Yellow squash • Salt and pepper • Bacon • Green onions, chopped • Onion, chopped • Chopped parsley • Chopped green pepper • Grated Parmesan cheese • Seasoned bread crumbs • Chicken stock • Sugar • White pepper • Paprika • Chives DIRECTIONS

When cooked let the gratin cool down for an hour before serving. When perfectly cooked the potatoes should not give any resistance or toughness while being cut. A simple round knife should slice through like butter.

Slice squash and cook in seasoned water with salt, pepper, and sugar until almost done. Drain. Fry bacon remove and crumble. Sauté remaining vegetables in the bacon grease, drain. In a large bowl add bacon, vegetables, and squash. Mix. Add remaining ingredients except chives. Mix well. Place mixture into a buttered baking dish. Top with chives, additional bread crumbs and paprika. Bake at 350° until bubbly and brown on top. THE PERFORMANCE TABLE

Vanessa Hunter - Beverage Chemical Specialist Apricot Walnut Cake Apricot Walnut Cake was made by grandmother every Thanksgiving and Christmas. The magic of this cake always had me in awe. She made it look so simple and when she was no longer able to make this cake she passed the recipe to me. The first time I made it was so dry. But she ate it and smiled and said it was the” best cake” she’d ever had. When she passed away in November of 2016 I remember crying as I made this cake for Christmas. I also remember feeling her presence and the love and warmth that filled my kitchen. It took 4 years to perfect that cake from the time she handed the recipe to me until she passed. It’s the first thing to go on the menu. This recipe has been in my family for over 80 years. Simple and yummy. It gives you all the fall feels. INGREDIENTS • 1/2lb salted butter • 2 cups sugar • ½ tsp vanilla • 1lb finely chopped walnuts • 4 eggs • 1 tsp baking soda • 4 cups sifted flour • 1 jar apricot preserve DIRECTIONS Combine butter and sugar. Add vanilla and one egg at a time. Add baking soda and 1 cup of flour at a time. Remove one cup of mixture and add walnuts. Divide cake batter into two 9 in cake pans. Make sure they are greased, bake one cake at a time. Top the two cakes with the apricot preserves. Divide jar evenly. Take your cup of cake batter that you removed and make a lattice out of it for both cakes. Bake on 350° (about 45 min) you want the lattice to be a nice brown color. My grandmother would say until Rosey.

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Kay Ross - Non Foods Specialist Lemon Cream Cheese Pound Cake INGREDIENTS • 1 1/2 cups unsalted butter softened • 1 (8-ounce) box cream cheese softened • 3 cups sugar • 6 large eggs • 3 cups all-purpose flour • 1/2 teaspoon salt • 1/4 cup fresh lemon juice • 1/3 cup fresh lemon zest • 1 tablespoon lemon extract • 1 teaspoon vanilla extract DIRECTIONS Preheat oven to 325° degrees. Grease a 12 cup bundt pan. In a medium mixing bowl, using an electric hand-held mixer beat butter and cream cheese together until smooth and creamy. Add sugar slowly, beating on medium speed until mixture is light and fluffy. Add eggs to the batter, one at a time, beating just until yolk disappears. In a separate bowl, whisk together flour and salt; add to butter mixture, alternating with lemon juice, beginning and ending with flour. Beat batter on low, after each addition, until blended. Add lemon zest, lemon extract, and vanilla extract and stir until incorporated. Pour batter into prepared Bundt pan. Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a cake tester inserted in the center of the cake comes out clean. Cool cake in pan on a wire rack 10-15 minutes. Remove cake from pan and cool completely on a wire rack.

Lemon Cream Cheese Frosting • 12 ounces cream cheese (room temperature) • ½ cup butter (room temperature) • 4 ½ cups powdered sugar • 1 to 2 teaspoons fresh lemon zest • 1 tablespoon fresh lemon juice • 2 tablespoons heavy cream Beat cream cheese, butter, lemon juice, lemon zest, and lemon extract together until smooth and fluffy. Add confectioners’ sugar in 2 additions. Beat until creamy. Add more icing, sugar or juice as needed for easy spreading. Makes about 3 2/3 cups.

Ashley Mayfield - Business Development Manager Sugar Cookies INGREDIENTS • 1 cup unsalted butter • 1 cup granulated white sugar • 1 teaspoon vanilla extract • 1/2 teaspoon almond extract • 1 egg • 2 teaspoons baking powder • 1/2 teaspoon salt • 3 cups all purpose flour DIRECTIONS Preheat oven to 350°. in the bowl of your mixer, cream butter and sugar until smooth, at least 3 minutes. Beat in extracts and egg. In a separate bowl, combine baking powder and salt with flour and add a little at a time to the wet ingredients. If the dough looks crumbly keep mixing for 30 seconds to 1 minute longer. The dough should be pulling away from the sides of the mixer. If the dough still looks too dry or stiff for your mixer, turn out the dough onto a countertop surface, flour surface as needed. Wet your hands and finish off kneading the dough by hand. Do not chill the dough. Divide into workable batches (2-3 chunks), roll out onto a floured surface, and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8). Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.

Royal Icing • 3 cups confectioners sugar • 2 tablespoons milk • 2 tablespoons light corn syrup • 1 teaspoon pure vanilla extract • water, for thinning Add confectioners sugar to a mixing bowl or to the bowl of your stand mixer fitted with the wire whisk attachment. Start mixing on low, and slowly add the milk, corn syrup, and vanilla extract. Continue to whip on medium until smooth. If the royal icing is too thick, thin it out by misting it with a spray bottle of water, one spritz at a time, until it reaches the proper consistency. If it’s too thin, add additional confectioners sugar a teaspoonful at a time, until it reaches the proper consistency.

Jalapeño Popper Dip INGREDIENTS • 2 (8 ounce packages) of cream cheese, softened • 6-8 slices of bacon, cooked till crispy and crumbled (you can use the precooked bacon too) • 1 cup mayonnaise (or sour cream or Greek yogurt) • 4-6 Jalapeno’s, chopped & seeds removed • 1 cup cheddar cheese, shredded • 1/2 cup mozzarella cheese shredded • 1/4 cup diced green onion For topping • 1 cup crushed Ritz crackers • 1/2 cup Parmesan cheese • 1/4 cup of butter melted DIRECTIONS Preheat oven to 350°. Spray 8x8 casserole dish and set aside. Blend cream cheese until smooth and creamy. Add to cream cheese mixture: bacon, mayo (or substitute), jalapeños, cheddar cheese, Mozzarella cheese & diced onion. Mix well. Transfer mixture to casserole dish. Spread evenly in dish. In a small bowl combine Ritz crackers, Parmesan cheese & butter. Sprinkle all over the top of the dip. Bake the dip for 20-30 minutes or until bubbly.

Meghan Padgett - Business Development Manager Exclusive Brands

Mexican Fruit Cake Unbelievably moist and oh so good! We have had this recipe in my family for more than years than I can remember. INGREDIENTS • 2 eggs • 2 cups sugar • 2 cups flour • 2 teaspoons baking soda • 1 20 oz can of crushed pineapple • 1 cup of chopped walnuts (I always add more) • 8 oz cream cheese • 1 stick of unsalted butter • 2 cups of powdered sugar • 2 teaspoons vanilla DIRECTIONS Mix eggs, sugar, flour, and baking soda. Add the crushed pineapples – do not drain – and walnuts. Stir until well incorporated. Pour into the pan and bake for 45 minutes at 350°. While the cake is cooling make the frosting. Whip the softened cream cheese and butter together. Slowly add the powdered sugar and vanilla. Make sure the frosting is smooth and well blended. Evenly spread over the cooled cake. If desired add additional walnuts to the top for decoration. THE PERFORMANCE TABLE

IMMACULADA CONCEPCIÓN

William Moises - Business Development Manager – Hispanic

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ow was the idea of Mary’s Immaculate Conception introduced in the Catholic Church? The doctrine was not a tradition in the early centuries of the church. Some Church Fathers taught that Mary led a sinless life, but they did not teach that she was conceived without original sin. On the contrary the Fathers opposed the heresy of Pelagius who insisted that Adam’s sin was not imputed to the human race. For instance, Augustine writes: “He [Christ], therefore, alone having become man, but still continuing to be God, never had any sin, nor did he assume a flesh of sin, though born of a maternal flesh of sin “Christ alone never had any sin. A feast of Mary’s conception was celebrated in the Eastern Church as early as the seventh century (and later in the West), but that does not imply a belief in “immaculate” conception. In fact, to this day the Orthodox Church does not accept the doctrine.

by St. Bernard of Clairvaux, by St. Thomas Aquinas in the 13thcentury and subsequently by the Dominican friars. In the 15th-century the Franciscan Pope Sixtus IV established a feast of the Immaculate Conception to be celebrated on December 8. Finally in 1854 Pope Pius IX issued a solemn decree, Ineffabilis Deus, declaring the Immaculate Conception an essential dogma for all the church. THE DOGMA OF THE IMMACULATE CONCEPTION The modern Catholic Church teaches dogmatically that Mary was conceived without sin. The Catechism (paragraph 491) states: Through the centuries the Church has become ever more aware that Mary, ‘full of grace’ through God (Luke 1:28) was redeemed from the moment of her conception. That is what the dogma of the Immaculate Conception confesses, as Pope Pius IX proclaimed in 1854: The most Blessed Virgin Mary was, from the first moment of her conception, by a singular grace and privilege of almighty God and by virtue of the merits of Jesus Christ, Savior of the human race, preserved immune from all stain of original sin.

DRINKS OF THE SEASON

In the 13th-century, John Duns Scotus promoted the doctrine of the Immaculate Conception. The Franciscan monks continued to preach and defend the doctrine, but it was opposed in the 12th-century

JARRITOS Started in 1950, Jarritos was one of the first national soft drink brands in Mexico. It is the leading brand in the Mexican soft drink category in the U.S and a Mexican cultural icon. The brand name finds its origin in the Mexican tradition of drinking coffee, water THE PERFORMANCE TABLE

and other drinks in clay pottery jugs, called “Jarritos”, because it keeps beverages fresher and cooler. Jarritos are available in eleven flavors. Tamarind, Mandarin, Fruit Punch, Jamaica, Lime, Grapefruit, Guava, Pineapple, Strawberry, Mango and Watermelon, but they are continuing to develop new ones. True Fruit makes the difference! Jarritos are made from natural fruit extracts that reflect the flavors and popular tastes of the Mexican people. Grapefruit, for instance, is made from fresh grapefruits from the state of Veracruz, Jamaica uses extracts from Jamaica flowers of Guerrero and Oaxaca, Lemon is made with lemons from the region of Colima. To this date, each region awaits the harvest season to provide Jarritos with the best fruit year after year. Truckloads of Mexican products are crossing the borders everyday and Jarritos is almost always on all these loads. SANGRIA Sangria is a flavored soft drink. It’s the unique, and refreshing non-alcoholic flavor, that makes Sangria on any occasion, a spectacular experience. Sangria is the result of traditional Spanish ways of making a drinking wine. It is believed that the “invention” dates from ancient times. Most Mediterranean wines from this classical period were sweetened in some form, and it is probable that during this period Sangria (wine + fruit juices) became accepted thanks to its refreshing mixture.

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In Mexico, the tradition of drinking Sangria has been embraced from colonial times. As part of their cultural heritage, today Sangria is one of the drinks of choice for any occasion, and thanks to the nonalcoholic Sangria, the whole family can enjoy this tradition. SIDRAL Sidral is Mexico’s original apple soda. and part of Mexico’s heritage since 1902. It is a natural, healthy family favorite made with real apple juice and believed to have medical benefits due to its pasteurization process. Sidral, once bottled, is submitted to a pasteurization process, which consists in having the capped bottles go thru a series of water curtains at different temperature levels, resulting in the elimination of any yeasts, fungus or bacteria from the soft drink. The beverage ends up free of any deteriorations or alterations, while keeping its refreshing flavors and nutritive qualities untouched. Today, Sidral is one of the most respected brands of Mexican soft drinks, and a tradition of quality in Mexico. Mothers trust giving Sidral to their children for stomach aches, and as a hydrating serum when they get sick. In the US, Sidral enjoys the recognition and loyalty of its Mexican consumers, and is one of the leading Mexican soft drinks in the Hispanic market.

Pork Chops and Sugar Snap Peas with Mint Julep Glaze INGREDIENTS • 1/2 cup beef broth • 6 tablespoons bourbon, divided • 1 tablespoon (packed) dark brown sugar • 1/4 teaspoon white wine vinegar • 2 3/4-inch-thick pork rib chops • Ground allspice • 1 tablespoon butter • 4 ounces sugar snap peas • 1/4 cup chopped fresh mint DIRECTIONS Stir broth, 3 tablespoons bourbon, sugar, and vinegar in small bowl until sugar dissolves. Sprinkle pork with salt, pepper, and allspice. Melt butter in medium nonstick skillet over medium-high heat. Add pork. Sauté until just cooked through, about 4 minutes per side (butter will brown). Transfer pork to platter. Add bourbon mixture to skillet and bring to boil. Add sugar snap peas and cook until crisp-tender, about 2 minutes. Using slotted spoon, scatter peas over pork. Remove skillet from over heat. Add remaining 3 tablespoons bourbon to sauce in skillet. Boil over high heat until sauce is reduced to thin glaze and coats spoon lightly, about 3 minutes. Mix in mint; spoon over pork and serve.

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FEAST OF THE SEVEN FISHES Bryan Corsini Business Development Manager Italian & Center of the Plate

t is traditional in the Italian American Household to celebrate Christmas on Christmas Eve with the Feast of the Seven Fishes. What is it? The Feast of the Seven Fishes on Christmas Eve is a vigil or fasting day, and the abundance of seafood reflects the observance of abstinence from meat until the feast of Christmas Day itself. Today, the meal typically consists of seven different seafood dishes. The tradition comes from Southern Italy, where it is known as The Vigil. This celebration commemorates the wait, for the midnight birth of the baby Jesus. It was introduced in the United States by Southern Italian immigrants in New York City’s Little Italy in the late 1800s. The long tradition of eating seafood on Christmas Eve dates from the Roman Catholic tradition of abstaining from eating meat on the eve of a feast day. The number seven may come from the seven Sacraments of the Catholic Church, or the seven hills of Rome. There is no general agreement on its meaning. While we make sure that there are 7 Fish represented in the meal, the method of delivery has become much easier. In addition, I have been able to accommodate those who do not eat seafood. The Seven Fishes have become a Pescatore or a Frutti di Mare. This dish is 30

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an Italian treatment of a variety of seafood types, combined in a rich Red Marinara Sauce and served over Linguini, Spaghetti, Capellini, Tagliatelle, or any pasta noodle! When I make the seafood serving, I also make meatballs and sausage, slathered in the same sauce, for those Pesca-phobes. In addition, I leave one sauce pot sans meat or fish. Just straight Marinara. Everyone is satisfied with this presentation. Many decide to make this a three-course meal. They will begin with the Fish, move to the Sausage and Meatballs, and wash it all down with a plate of just noodles and marinara. Noodles in mind, I used to roll out my own pasta every year. A long, complicated process of buying the ingredients, making flour wells and fork whipping the mixture into a dough. Rolling out the dough and cutting strands. I have used pasta rollers, rolling pins and pizza wheels, or folding the dough over itself and knife cutting across the cylinder. Quite the process. This is how I honor my family’s Italian Heritage. Now I have another family in Performance Foodservice. This wonderful family also has an Italian heritage, The Roma Family of Brands. Let me show you how I can combine these families and present Christmas, Italian style!

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SAUCE The integral part of this meal is found in the marinara sauce that carries all three dishes. There are two Roma sauce products that I highly recommend. These sauces require no additional work or ingredients. In the bold, rich tradition of fragrant and flavorful sauces, Roma Traditional Marinara is old world quality. Another sauce that I highly recommend for this or any other application is our Pianncone Marinara Sauce. I highly recommend this product to those who want to personalize their sauce, adding their own flavor and distinct personality. In my case, this sauce is equally equipped to handle the subtle mixture of seafood and the meaty, spicey overtones of meatballs and sausage. Remember those plain pasta eaters, this sauce shines with whatever it is served. MEATBALLS AND SAUSAGE Either as a substitute for fish or to round out the meal, meatballs and sausage really pack that added punch. There are many choices in these two categories, but I will emphasize a few that have become my go-to for our signature products. Chef Tony, however, favors Piancone brand meatballs. Both products are part of our storied heritage and represent the very best we have to offer. Sausage is the other factor for this category. Both Chef Tony and I are fans of our Roma sausage line, which includes beef and pork as well as hot and sweet Italian. The great thing is, you can mix and match! Either way, you cannot go wrong with Roma sausage. NOODLES Everybody loves noodles! They come in all different shapes and sizes. For the Feast, I normally select one, or two, different noodles for celebrating the Holiday. Our favorite fresh frozen pasta is a Piancone Epicureo product, hand crafted by our partners at Lilly’s Fresh Pasta Company. I like the Tagliatelle for its similar structure and size compared to linguini, but with a rich flavor and more body. If you’d rather use dry pasta, 32

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and many would, look at our Pianepic Tagliatelle Nests. These little nuggets of goodness are egg kissed and develop a richness of flavor, second to none. All things considered; I really want a wider, more rustic selection that provides the highest quality combined with a comfort memory of Grandma’s kitchen. FISH There are no limits to the types of seafood used in this Christmas Eve treat. The only real stipulation is that you use 7 different kinds. As we follow this feast, here are some of my favorites: Combine any or all these beautiful seafood items to truly give your Christmas Eve celebration a special feel. Elevate your holiday experience with our Roma Family of Brands and our accompanying Empires Treasure and Bay Winds quality Seafood.

Recommended Items SAUCE PFS ITEM #240392 - ROMA - SAUCE MARINARA TRDTNL PFS ITEM # 261212 - PIANCONE - SAUCE MARINARA MEATBALLS AND SAUSAGE PFS ITEM #587952 - PIANCONE - MEATBALL AM 2 OZ BKD NAT PFS ITEM #375703 - ROMA - MEATBALL BEEF & PORK GRMT PFS ITEM #563293 - ROMA - SAUSAGE ITAL ROPE HOT FZ PFS ITEM #563286 - ROMA - SAUSAGE ITAL ROPE SWEET FZ PASTA PFS ITEM #616893 - PIANEPIC - TAGLIATELLE 27-29 PORTN PFS ITEM #551654 - PIANEPIC - PASTA EGG TAGLIATELLE NEST PFS ITEM #616890 - PIANEPIC - PASTA PAPPARDELLE 27-29 FISH PFS ITEM #414511 - ROMA - SQUID T&T 4-6” FZ USA PFS ITEM #888749 - EMPACKER - COD LOIN 4 OZ B/S CHN IQF PFS ITEM #421117 BAYWINDS - SHRIMP WHI 16-20 RPDT/OFF IN. PFS ITEM #466397 BAYWINDS - SCALLOP 20-30 DRY FAS BLOCK PFS ITEM #454625 - WORLD DOCK - CLAM 17-22 FZ NM PFS ITEM #859737 - EMPIRE’S TREASURE - MUSSELS WHL BLK PFS ITEM #577476 - FISHERMAN - OCTOPUS SPANISH LEG FC PO FZ PFS ITEM #436053 - BAYWINDS - LOBSTER MEAT CK DRY USA FZ PFS ITEM #504505 - JACK CATCH - CRABMEAT BLUE SUPER LUMP

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Thanksgiving, Christmas and the World Kevin Delevan - Category Manager Produce

The United States is not alone in the celebration of Thanksgiving, as this holiday is truly global. The notable countries beside the U.S. are as follows: Germany - celebrates Thanksgiving, but it is called the Harvest Thanksgiving Festival in early October. Fattened up chickens, hens, roosters, and geese are the favorite meats, while red cabbage, sauerkraut, potato dumplings, and so on, are for the sides. Grenada - celebrates Thanksgiving on October 25. Mostly some form of turkey and turkey products, canned yams, cranberries, and potatoes, etc. Korea - celebrates Thanksgiving Day in late September or early October. Stir Fry Noodles with beef and vegetables, Mung Bean Pancakes, Rice Cakes. Braised Beef Short Ribs Fiddlehead Ferns, etc. are some of the dishes on this day. Japan - celebrates every November 23. – The most popular is fish, rice, and tea. Turkey is not that popular.

Other Countries that celebrate Christmas Brazil- Most of Brazil’s Christmas traditions are sown in Portuguese tradition as Portugal ruled Brazil for a long time. Christmas Eve Midnight Mass is often followed by fireworks displays. Germany- Christmas trees originated in Germany, beginning in the Middle Ages. The trees were put up in the house on Christmas Eve, when the gifts are actually exchanged. Japan- Christmas in Japan is seen as a time to spread happiness. Norway- Gifts are exchanged in Norway on Christmas Eve. Poland- Christmas Eve is the most important day of the holiday and is when the main festive family meal is served. Russia- celebrates Christmas on January 7 due to the Russian Orthodox Church using a Julian Calendar. New Year’s Eve is considered a more important day. Spain- Christmas Eve is the time for the main festive meal and before Midnight Mass.

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Candied Japanese Sweet Potatoes (Daigaku Imo) INGREDIENTS • 11 sweet potatoes • 3 Tbsp neutral-flavored oil • 5 Tbsp sugar • ¼ tsp soy sauce • ¼ tsp rice vinegar • 1 tsp toasted black sesame seeds DIRECTIONS Carefully wash the sweet potatoes, but don’t peel the skin. Cut the sweet potatoes diagonally while rotating the sweet potato a quarter between cuts. Soak sweet potatoes in water for 15 minutes to remove starch. Do not heat the frying pan yet. Add sugar, oil, soy sauce and rice vinegar in the pan and combine all together. Dry the sweet potatoes completely with paper towel and place in the pan. Wrap the frying pan’s lid with kitchen cloth. This is to prevent condensation on the lid dripping into sweet potatoes while cooking. Cover with the lid and turn on the heat to medium. When you hear bubbling sound from the pan, turn the heat to low to medium-low, and set timer for 2 minutes. Open the lid and flip the sweet potatoes every 2-3 minute so that all sides will have nice golden brown color and get flavored. Depending on the size of sweet potatoes, the cooking time varies, cook for 8-10 minutes or until an inserted skewer goes through smoothly. Transfer to the serving plate/bowl and sprinkle black sesame seeds.

Recommended Items PFS ITEM # 545085 - SWEET POTATOES 40LBS

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Australian Kale Salad INGREDIENTS • 2 cups sliced almonds • ⅓ cup freshly squeezed lemon juice • Kosher salt • 1 ½ cups extra-virgin olive oil • 4 cloves garlic, crushed with the flat side of a knife, peeled and left whole • 10 to 12 ounces washed and dried kale leaves • 1 ½ cups freshly grated Parmesan DIRECTIONS In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool. In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep. Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly.

Recommended Items PFS ITEM #986652 - GREEN KALE 24CT

Russian Pan Fried Potatoes INGREDIENTS • 1 lb potatoes, scrubbed clean • 1 tbsp vegetable oil • 1 tbsp. extra-virgin olive oil • 1 tbsp freshly chopped rosemary • 1 tsp garlic powder (optional) • Kosher salt • Freshly ground black pepper DIRECTIONS Slice potatoes into coins about ¼” thick. In a large skillet over medium-high heat, heat oils. Add potatoes and season with rosemary, salt and pepper. Cook, undisturbed, until potatoes are golden and crusty underneath, 4 to 5 minutes. Flip potatoes and cook until golden on other sides, 4 to 5 minutes more. Sprinkle with garlic powder and continue to cook, stirring occasionally, until potatoes are tender, about 2 minutes more. Serve warm.

Recommended Items PFS ITEM # 908007 - IDAHO POTATOES 40CT

Polish Roasted Winter Vegetables INGREDIENTS • 2 small beets, peeled and cut into 1/2” wedges • 6 carrots, peeled and chopped into 3” lengths • 2 lemons, in half • 1 head of garlic • 4 parsnips, peeled and chopped into 3” lengths • 1 sweet onion, peeled and cut into wedges • 2 tablespoons olive oil • Salt and pepper to taste • Herbs for garnish DIRECTIONS Peel and cut beets and onion into wedges, peel and cut carrots and parsnips, cut lemons in half and preheat oven to 375°F. Place cut vegetables and lemons in a large bowl. Toss with olive oil and some salt. Place vegetables on large, parchment-lined baking pan. Cut top portion off garlic head to expose tips of cloves. Drizzle with a bit of oil and nestle in vegetables. Roast vegetables until beets have softened, about 30 minutes. Remove from oven. Squeeze garlic cloves into small bowl and mask with fork. Squeeze lemons into garlic paste. Toss Vegetables with garlic lemon paste and season with salt and pepper. Top with herbs if desired.

Recommended Items PFS ITEM #544595 - JUMBO CARROTS PFS ITEM #544574 - BABY CARROTS PFS ITEM #880532 - PEAK DICED ONIONS

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Autumn Fireside Beverages Jack Estes – Beverage Chemical Specialist Everyone enjoys memories and flavors of the holidays. We each have that favorite side dish, pie or beverage. Keeping and starting tradition is what the holidays are all about. For instance, Thanksgiving is all about family and friends sharing the bounty with each other. Aromas and flavors of chocolate, pumpkin, cinnamon, and nutmeg rule the day. Cookies, cakes, and pies need a good coffee offering to complement any feast. All of our Roasters Exchange 100% Arabica coffees fit the bill.

Winter Blend

This rich, aromatic and full-bodied coffee is just the right profile for desserts and intense flavors. Just the right cup for the most discerning pallet.

100% Columbian

We only use Columbian Excelso beans for this offering. Every complex, mild and smooth cup complements any meal.

Breakfast Blend A mild traditional cup for the guest who wants a good cup of coffee but prefers it not be strong.

New Holiday Offerings Traditional Egg Nogs and punches are great but you might dare to be different with your plan. Perhaps these recipes might add some variety to your traditional feast:

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Pumpkin Spice Latte Pumpkin Spice Oat INGREDIENTS Latte • 1 oz. Monin® Pumpkin Spice Syrup • 2 shots Espresso • Fill with Steamed Milk Garnish • Cinnamon Powder • Whipped Cream DIRECTIONS Combine ingredients, except milk, in serving cup. Stir and set aside. Steam milk in pitcher. Pour steamed milk into serving cup, stirring gently. Garnish and enjoy!

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INGREDIENTS • 1 oz. Monin® Spiced Pumpkin Purée • 2 shots Espresso • Fill with Steamed Oat Milk Garnish • Espresso Powder • Cinnamon Powder • Whipped Cream DIRECTIONS Combine ingredients, except milk, in serving cup. Stir and set aside. Steam milk in pitcher. Pour steamed milk into serving cup, stiring gently. Garnish and serve.

Iced Pumpkin Latte INGREDIENTS • 1 oz. Monin® Pumpkin Spice Syrup • 2 shots Espresso • 5 oz. Cold Milk Garnish • Cinnamon Powder • Whipped Cream DIRECTIONS Fill serving glass full of ice. Pour ingredients into serving glass in order listed. Pour mixture into mixing tin and back into serving glass to mix. Add garnish and serve.

Spice Up The Season Monin Pumpkin Spice Syrup is a balanced, clean label autumn flavor that adds warm spice notes with fresh-baked pumpkin taste and aroma to seasonal lattes, mochas, shakes, dessert cocktails, or culinary treats. Even More Monin Pumpkin Looking for a pumpkin flavor that is more traditional, with that fresh-out-ofthe-oven taste? Try Monin Pumpkin Pie Syrup, that combines warm, decadent pumpkin with baked crust crumbles and a dash of cinnamon. A third Pumpkin option with a thicker texture, is the Monin Spiced Pumpkin Purée. Made with real pumpkin and blended with cinnamon, nutmeg and a dash of ginger, this purée is best for milkshakes, culinary applications and dessert cocktails.

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Festive Desserts for the Festive Season Meghan Padgett Business Development Manager Exclusive Brands Have you ever wondered what are the best desserts to feature during the holidays? What is the one decadent sweetness your customers crave? Check out our top 10 dessert suggestions to ensure you can cure the cravings and create the nostalgia that goes along with the holidays. #10 – Cheesecakes – Rich, dense, smooth, and creamy. How can you go wrong with this dessert? We have an array of cheesecakes both plain and flavored. My suggestion is to go with our NY Cheesecake and add flavored sauces. One of my favorite combinations is to add a vanilla maple whipped cream with a candied walnut brittle. #9 – Red Velvet Cake – Light chocolate layers with a moist, fluffy crumb and decadent cream cheese frosting. How can you go wrong with this dessert…it is like it was meant for the holidays with its beautiful crimson color. You are in luck. We offer two options, a pre-sliced cake and an individual size. #8 – Sugar Cookies – What a great nostalgic offering. These old-fashioned offerings is sure to get the kids excited – just add frosting and toppings for a fun kit to offer for creating family holiday memories. #7 – Chocolate Cream Pie – Luscious old-fashioned pudding pie that is not too rich. The whipped topping balances the rich chocolate flavor perfectly.

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#6 – Turtle Cheesecake – Did you know that Café Latte in St. Paul created the Turtle Cake in 1985. This classic has been turned into a fan favorite, Turtle Cheesecake. This cheesecake features dark chocolate fudge with a caramel topping and chopped pecans. #5 – Cappuccino Mousse Pie – Do you have a coffeeholic on your guest list? This is sure to tickle their fancy with his uber rich pie. Chocolate crust, silky cappuccino mousse I don’t think we can pack any more punch into a slice.

Recommended Items PFS ITEM #468411 CAKE CHOC 3 LYR RND 14 SL FZ PFS ITEM #468480 CHEESECAKE TURTLE GRMT 9 IN F PFS ITEM #471785 PIE APPLE CRISP DP DISH 77 OZ PFS ITEM #471818

#4 – Apple Crisp Deep-Dish Pie – This deep dish apple pie features layers upon layers of sweet apples nestled in a crispy buttery crust. Spice it up by adding a cinnamon sugar icing drizzle.

CHEESECAKE SEA SALT CARAMEL PFS ITEM #471819 PIE CAPPUCCINO MOUSSE 52 OZ F PFS ITEM #609898 CAKE TUX BOMB MINI

#3 – Fruit Pies – As much we love serving up pumpkin pie for the holidays, there is always room for one or two fruit pies. These pies range from berries to stone fruits so there’s something for everyone and every occasion! Grab a fork and get ready to dig in. Every one of these pies are a winner.

#2 – Pecan Pie – A classic old-fashioned dessert that’s perfect for Thanksgiving and Christmas. It has the best combination of sweet and salty.

PFS ITEM #609902 CAKE PEANUT BUTTER EXPLSN PFS ITEM #609903 CAKE RED VELVET MINI PFS ITEM #609906 CAKE RSPBRY LEMON DROP MINI PFS ITEM #609910 CAKE CHOC MARQUISE MINI PFS ITEM #199356 PIE CHRY 10” RTB FZ PFS ITEM #199364

#1 - Pumpkin and Sweet Potato Pie – No fall table would be complete without these classics. They are true staples of the holiday season. Silky filling, buttery flaky crusts and baked until warm and golden. Don’t forget the whipped cream or butter pecan ice cream

PIE BLUBRY GRAND NRTHRN 10” R PFS ITEM #199376 PIE CHOC MERINGUE GRAND 10”

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Party to Go Holidays Kristina McSpadden Business Development Manager Non-Foods The holidays are upon us and I don’t know about you, but I am truly grateful to be able to spend this year with family and friends again. Since our season was restricted last year, this one should be full of bountiful, beautiful smiles and hungry customers. Your Performance Food Group family is here to help you make this season the brightest yet. Here are some things to keep in mind this season: 1. Promote Family and Catering Early 2. Plan your Meals/Menu by focusing on upgraded take out 3. Maximize your takeout/catering options along with menu planning 4. Cocktails to GO 5. Entertain Retail items Build awareness of your offering by promoting family meals and catering early. One idea is to add promo flyers in your takeout bags. Focus on prepared meals that customers can take home and cook in their microwave or in the oven. A family sized lasagna sounds amazing! Plan your meals/menu by developing a seasonal rotation throughout the holidays. Add creative meals that can be reheated and keep the integrity of a dish that truly bellows your name. Using a dual ovenable package that reheats in the oven is a perfect packaging solution. Also, our microwavable containers are top of the line with vents, a detachable hinged lid and channels that wick away moisture. Maximize your takeout by advertising. Use your social media and in-house advertising. Create links customers can click on for ease of ordering. Highlight your holiday offering in our catering boxes (ask us how). Craft Cocktails to GO – We can now serve cocktails to go – YAY! Appeal to holiday party planners for a welcome boost to your sales. Offer crafted cocktails for takeout and catering using seasonal ingredients. Who doesn’t like pumpkin, peppermint, or apple cider? This is sure to be the hit of the party. Add retail to your restaurant. You have a famous candy, cookie, cake, or pastry? Offer these in retail packaging in a designated spot to highlight these yummy sales additions. We offer tamper proof packaging for just these types of items. From half pies for smaller families, to entire cheesecakes, these will tempt the indulgent customer at the register. Ask us how to start this new business segment. Let your Performance Food Group family help you put together packaging ideas and takehome menus that will brighten the season for everyone. Thank you for letting our family serve yours. 44

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TO-GO POUCHES

TO-GO POUCHES Pack up your house beverages to-go with TableCraft’s new Plastic Beverage Pouches. These beverage pouches offer a fun alternative to the standard plastic or Styrofoam cup! • Available in 3 capacities • Great for drink specials, juices, mixers, fruits, veggies and more! • Also works to seal ingredients to prepare take away meal kits • Sold in packs of 100 Item #

Translucent polyethylene pouch design opens and can stand up for easy filling

635609 635610 635368

Description 10 oz Pouch 16 oz Pouch 32 oz Pouch

16 oz leadtime 3-5 days

Straws sold separately. Due to current market conditions, these are non-returnable products. All sales are final.

10 and 32 oz lead time is 2-3 weeks

800.888.9963 wasserstrom.com THE PERFORMANCE TABLE

Christmas & Chemicals Jack Estes – Beverage Chemical Specialist In 2013 the FDA proposed a ruling requiring safety and efficacy data from manufacturers regarding the enhanced illness prevention of “antibacterial” hand soaps. As of today, the additional benefits of using antibacterial hand soap versus plain soap and water have not been proven. Studies indicate that the routine use of “antibacterial hand soaps” provided no more effective reduction of infection than using plain soap and water. The study only applies to antibacterial hand soaps and does not apply hand sanitizers or wipes. Further, many liquid hand soaps claiming to be “antibacterial” often contain the active ingredient triclosan.

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Studies indicate the possibility that triclosan actually contributes to the natural production of bacteria that may be resistant to certain antibiotics and have significant impact over general health and medical treatments. Studies show that using these products might give the user a false sense of security while providing no additional protection from diseases and infection exposing the user to unnecessary chemicals. Many manufacturers have already begun to revise ingredients and remove these products from the market. Now that the party is over and it is time to prepare for tomorrow… Make your life easier. In addition to our complete line of cleaning concentrates, RTU products and dispensed products, check out our full line of Aerosol cleaning products. Designed to keep the guesswork out of the equation, aerosols are economical and effective. Whether you are complementing your existing cleaning programs or are just looking for some RTU answers aerosols can be a great addition. Ask your Performance Foodservice representative to show you how.

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YOUR BUSINESS DEVELOPMENT SUPPORT TEAM TONY SCHMIDT, DIRECTOR OF BUSINESS DEVELOPMENT, CORPORATE EXECUTIVE CHEF AND CULINARY CONSULTANT

Tony is a 2002 graduate of the Culinary Institute of America in Hyde Park, N.Y. with more than 10 years of business and chef experience in various foodservice operations (externship with World Congress Center, Fortune 500 major hotel operations, healthcare, and independent operations) as well as a degree in Hospitality Management and Masters in Business Administration. Tony has served as a Southeast Corporate Regional Chef with a broadline foodservice distributor as well as Culinary Specialist Manager. With such vast & diverse experience, Chef Tony’s expertise extends well beyond the plate. Whether your business is in need of an operational efficiency analysis, cost containment investigation, P&L awareness, or any of the other daily, weekly, monthly, quarterly and annual challenges, Chef Tony and the PFS Business Development Team are “here to serve”. You can contact Chef Tony at tony.schmidt@pfgc.com MEGHAN PADGETT, EXCLUSIVE BRANDS MANAGER

Meghan Padgett grew up in Dunwoody, Georgia. She began her career in the restaurant industry as a server and bartender for Applebee’s while attending Erskine College in Due West, South Carolina. After college, she relocated to Chicago, IL. While there she managed a local gourmet grocery coffee division and was later promoted to a district and training manager. She helped to create a staff training program which included guest services, coffee production and recipes, and gelato creation. She also oversaw the construction of their gourmet food site. After 4 years in the Greater Chicago area, she returned to the Atlanta area in 2005 to work for various local restaurant groups as an operations manager, training director, and marketing director capacity. In 2017 Meghan left operations and joined the brokerage world. She worked as a broker partner for 3 years before she joined Performance Food Service Atlanta team as the Exclusive Brands Manager. You can contact Meghan at meghan.padgett@pfgc.com BRYAN CORSINI, BUSINESS DEVELOPMENT MANAGER – ITALIAN & CENTER OF THE PLATE

Bryan began working in the Food Industry as a meat cutter in 1976 while working his way through the University of Maryland. He began working as a category manager for Costco and finally landed in their operations division, rolling out meat cutting and delicatessen concepts. After running smaller foodservice distributors in the D.C. metropolitan area, Bryan moved to Baltimore and concentrated on specialty food distribution in Washington, Baltimore, and Annapolis. In Atlanta, he was drafted as a Center of the Plate Specialist for U.S. Foodservice for 15 years as the Brands Manager, concentrating on the promotion of Roseli Italian products and Center of the Plate applications. After short stints with Sysco and Reinhart Foodservice, he moved into Seafood and Meat programs with A&D Foods concentrating on Ethnic markets Miami to New York. He currently serves as Italian and Center of the Plate Specialist proudly selling Brave Heart Beef and Allegiance Pork products for Performance Foodservice. You can contact Bryan at bryan.corsini@pfgc.com WILLIAM MOISES, BUSINESS DEVELOPMENT MANAGER - HISPANIC SPECIALIST

William Moises has extensive experience in the Hispanic segment of the hospitality industry. Over the last 11 years, Willy has served as a Hispanic Foodservice Specialist, specializing in Hispanic products, cultural education and training, and operational consulting to enhance the success and profitability of the growing Hispanic segment of the foodservice industry. Willy’s strength is in bringing together the customer and purveyor to identify areas of opportunity to strengthen the business and build mutually beneficial relationships between the operator and their supplier partners. His vast product knowledge and extreme understanding of the uniqueness of the Hispanic segment is Willy’s forte! You can contact Willy at william.moises@pfgc.com

JEFF MEAGHER – BUSINESS DEVELOPMENT MANAGER - SEAFOOD AND CENTER OF THE PLATE

Jeff has a 20-plus-year career directing global procurement/sales operations, cultivating high caliber supplier partners, and delivering premium fresh/frozen seafood across all product categories. Jeff is a visionary leader and change catalyst offering a history of developing high performance teams to drive multi-million dollar revenue growth, margin improvement, inventory turn, and product line expansion. The value that Jeff can bring a foodservice operation can be instrumental in increasing profits and growing your business. As the seafood category is changing daily, having a subject matter expert like Jeff supporting your business is invaluable. It takes years and years of experience, worldwide travels, and knowledge to make sure your operation is using the right product at the most competitive price! You can contact Jeff at jeffrey.meagher@pfgc.com

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ASHLEY MAYFIELD, BUSINESS DEVELOPMENT MANAGER

Ashley Mayfield was born and raised in LaGrange, Georgia, is married and the mother of a five year old daughter. Ashley graduated from Le Cordon Bleu School of Culinary Arts in Atlanta, Georgia, in 2011, where she went on to open and successfully run her own restaurant from 2011-2015. Effectively, Ashley gained firsthand experience in creating menus, dishes and managing a team of employees, while also learning to adapt to the needs of customers and team members. Ashley has served as an Area Manager to the customers of Performance Food Group Atlanta since 2015. During that time Ashley built a successful and thriving territory, and continued forward with her goal of developing new business. Ashley successfully lead the startup of Skillet Kitchens, in partnership with Kimble’s, which currently serves correctional detention facilities, throughout the South East. Ashley has also continued to develop small business accounts and successful customer relations. Ashley’s dedication to her customers has earned her place in the Circle of Excellence in 2019 and 2020, as well as multiple awards, to include Area Manager of the Year in 2020. She has now transitioned over to Business Development Manager for the Vitt region. You can contact Ashley at ashley.mayfield@pfgc.com JACK ESTES, BEVERAGE CHEMICAL SPECIALIST

Jack is currently working on his 17th year here at Performance Foodserivce and has excelled in his career of chemical and beverage. He works with operators throughout the entire distribution network to assist in maximizing our independent operators chemical & beverage programs. This sometimes-forgotten category is ever changing and it’s very important to have access to the industry’s finest resources to help you run your business. You can contact Jack at jack.estes@pfgc.com

VANESSA HUNTER, BEVERAGE CHEMICAL SPECIALIST

Vanessa Hunter grew up in Greenville SC. She has been in the restaurant industry for 26 years. Working in various settings as a sever led her to Outback Steak House in 1998 where she moved up quickly and became a corporate trainer. In 2007 she decided to leave the restaurant industry for a 9-5 job and attend college. She went to Greenville Tech for nursing, but the restaurant industry kept calling her name. In 2011 she joined a new concept in Greenville called J Peters. Here she spent 5 years learning the ins and outs of operations and how to manage people. She started off as a server and worked her way up to General Manager over 3 of the company’s locations. In 2015 she joined Sullivan’s Metropolitan Grill as the AM Dining Room Manager. Vanessa joined Performance Foodservice in 2017 as an Area Sales Manager for the Western part of the Upstate in SC. During her time in the McConnell district she won Rookie of the year 2018 and came in second for MVP her second year. She also consistently had amongst the highest brand sales percentage in the district. She has now transitioned over to the Business Development team as the Chemical and Beverage Specialist for the North Region. She is a wife and mother of 5 with 3 grandchildren and her dog Maisie. In her spare time, she practices hot yoga and will be teacher certified June 2022. You can contact Vanessa at vanessa.hunter@pfgc.com KRISTINA MCSPADDEN, BUSINESS DEVELOPMENT MANAGER - NON-FOODS SPECIALIST

Kristina McSpadden is a graduate of South College in Savannah, Georgia with a degree in Supply Chain Management. She also has her certification in Purchasing and Inventory Management. Kristina started her career in foodservice working in purchasing for Dixie Crystals Foodsevice. During her career she was a supply chain manager for Suzuki Manufacturing before finding her passion again in foodservice distribution. Kristina has 17 years experience in foodservice with a concentration in everything non-foods. Currently, she is the Business Development Manager for the non-food segment of our business. You can contact Kristina at kristina.mcspadden@pfgc.com

KERANCE ROSS, NON-FOODS SPECIALIST

Kay comes to us from Imperial Dade. Kay worked for 10 years with government contracts and accounts in the role of Bid Specialist. Her specialty was handling all customers, item specifications and delivery. Prior to Imperial Dade she worked for Fulton Paper Company as an accounts payable manager where she worked for 15 years. Kay resides in Bremen, Georgia with her daughter Savannah, who is a cheerleader for Jacksonville State University. You can contact Kay at kerance.ross@pfgc.com

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From the mouthwatering ﬂavor of a medium-rare steak to the chargrilled, meaty taste of a perfectly seared burger, whichever Braveheart®Black Angus Beef cut you choose, the ﬂavor is unparalleled.

quality

trim

taste

Braveheart® Black Angus Beef comes from Angus-verified cattle. Our cattle are born on U.S. family farms and raised and fed in third-party audited Midwest feed yards. The cattle are transported 200 miles or less for processing, which puts less stress on the animals, adding to a more flavorful and tender meat profile.

Braveheart® Black Angus Beef speciﬁes a standard ¼-inch maximum trim—no built-in buffers. Our beef is carefully processed in state-of-the-art facilities by skilled craftsmen who focus on precision. There are no extra tolerances, so you get the true yield you are looking for and the premium quality you require.

The unparalleled flavor of Braveheart® Black Angus Beef is a result of our careful sourcing and processing— designed from start to finish to produce the best taste. Our beef is fed a 100% U.S. grainbased diet, and is finished on Midwestern corn, which results in beautiful marbling and superior flavor and tenderness.

Braveheart cattle are fed a 100% U.S. grain-based diet Braveheart beef is the premier angus beef program in the country and is only available through Performance Foodservice. Our exclusive PathProven™ food trace technology is used to not only establish a link between an animal and each cut of meat, but also to genetically ensure that our beef is the highest quality and provides the best possible eating experience.

Learn more about the Braveheart story at braveheartfoods.com

New Exclusive Branded Items PFS ITEM # 231710 610999 614849 644205 644206 492044 492045 618658 627358 644207 644208 313167 468291 547498 612350 648216 685604 649707 649710 649711 653412 883844

PACK 1 2 10 200 200 2 2 2 4 200 200 20 2 2 1 3 10 1 1 1 1 1

SIZE 13 LB 5 LB 2.75AV 1 GM 0.75 GM 11 AV 13 AV 20 LB 5 LB 1 GM 3.5 GM 15 CT 5 LB 6 LB 2000 CT 3 LT 5 LB 15 LB 15 LB 15 LB 20 LB 15 LB

BRAND ROMA PEAK ALLEGNCE ROMA ROMA SILVER SOURCE WEST CREEK NATURE’S BEST ROMA ROMA ROMA FIRST MARK WEST CREEK WEST CREEK FIRST MARK ASSOLUTI BAYWINDS RIDGECREST WEST CREEK SILVER SOURCE ROMA RIDGECREST

DESCRIPTION HAM 35% WATER FC 4X6 TFF LETTUCE LEAF SANDWICH CUT PORK RIB BACK PLD FZ SEASONING HOT DRY SEASONING ITAL HAM BUFFET WA SMKD FC 35% HAM PIT WHL MUSCLE WA SMKD FC EGG WHL LQD CAGE FREE W/CITRIC CHEESE CHED WHI SHARP FTHR FZ SEASONING GARLIC PEPPER CHEESE ROMANO GRATED FOAM 24 OZ UNPRINTED RASPBERRIES RED IQF PORK RACK PRIME FRNCHD 8 RIB BAG SAND WAX 6X.75X6.5 OIL POMACE OLIVE SHRIMP WHI U-15 HDLS/O FZ IN. BACON 14-17 L/O APPLEWOOD DBL BACON 14-18 L/O HCKRY SMKD FZ BACON 18-22 L/O APPLEWOOD FZ CHEESE PARMESAN WHEEL BLK WAX BACON 18-22 L/O GAS FLUSHED

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3501 Old Oakwood Rd, Oakwood, GA 30566 | 770.532.7779 | www.performancefoodservice.com

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