AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION
Spring 2021
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contents
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Editorial Introduction from Director of Sales Danny Farist
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Culinary Corner Chef Tony Schmidt
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The Foods of Easter and Passover Bryan Corsini
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St. Patrick’s Day Fare Bryan Corsini
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Spring Cleaning Jack Estes
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Ocean Showers Bring May Flowers Jeff Meagher
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Spanish Cuisine William Moises
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An Irish Spring Meghan Padgett
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Fresh Produce for Breakfast Kevin Delevan
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Going Green with Takeout Kristina McSpadden
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New Exclusive Brand Items
The Performance Table A Performance Foodservice Publication Exclusive Brands Manager Meghan Padgett Marketing Graphic Designer Victoria Reed Corporate Executive Chef Tony Schmidt
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Vice President of Sales Kyle Cottengim Vice President of Marketing Timothy Woods
3501 Old Oakwood Rd, Oakwood, GA 30566 770.532.7779 miltonsmktg@pfgc.com www.performancefoodservice.com
editorial
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pring brings warmer temperatures, more daylight and an implied expectation of hope for everyone but especially the foodservice industry. The historic slump in sales from winter begins to come to an end. As the restaurant dining season ramps up make sure you are doing everything you can to draw fresh attention to your establishment. Bring back loyal customers more frequently and attract new faces by polishing your menu offerings and dusting off your marketing campaigns. Here in the south if you have an outdoor space get it ready, a warm and sunny day can pop up anytime. Freshen up your drink menus and find some upsells by trying some twists on popular menu items. Planning events this year may be a more cautious effort, but events do not have to be crowded gatherings. Weeklong tastings or special limited time menus can be promoted as events on social media very efficiently. These types of events can drive in repeat business over several days verses a large crowd gathering all at once. Some brainstorming with the people and partners of Performance Atlanta become a marketing campaign that will pay large returns throughout the year. Do not let the spring season slip by without capitalizing on holidays, the return of sporting events and communities coming out of hibernation. As we build back in dining sales, we must also understand that delivery services are a larger part of our business model now and here to stay. This is a perfect reason to market your spring carryout, delivery, and catering menus. Make sure your kitchen is capturing every delivery search on all platforms. Someone is going to get those orders, why not you? Be sure to ask your area manager about our OneSource partners and Business Development Team to support your marketing, technology, and culinary initiatives. It is time to get excited about dining out again. The brands, the abundant resources we love to share and commitment to your success is what makes PFS stand out as the distributor of choice. With this mindset we have managed to grow and expand this past year because we understand people buy from people they can trust. We look forward to earning your business every day. DANNY FARIST Director of Sales THE PERFORMANCE TABLE
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Culinary Corner TONY SCHMIDT - EXECUTIVE CHEF & DIRECTOR OF BUSINESS DEVELOP
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Allegiance® Premium Pork is the highest level of pork available in the United States. The Allegiance® name makes a bold statement that all involved in the brand have a pledge to be in alignment to deliver the most consistent and exquisite tasting pork in the foodservice industry. Allegiance® comes from the top 20 of hogs available in the U.S. and enjoys the highest specifications in the industry. Allegiance® is from a single‑source Midwest family farm (24 farms) and a single‑source packer. This, coupled with our PathProven® program, ensures the highest quality, great marbling, and fork‑tender, delicious taste —all making for an incredible eating experience. With pork continuing to be a good value, now is a great time to add more pork to your menu. In the below recipes, I will focus on using the usual cuts as well as some value cuts to help drive profit and your guests satisfaction. Our Allegiance and West Creek pork items are sure to please the palate.
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Jerk Rubbed Pork Belly Burnt Ends INGREDIENTS • 1 lb Allegiance Pork Belly • 1/2 Cup Magellan Jerk Seasoning • 1/2 Cup Piancone Olive Oil • 2 Cups Jerk BBQ Sauce Jerk BBQ Sauce • 1 Gallon West Creek Original BBQ Sauce • ½ Gallon Kens Jerk Wing Sauce Grits • 1 Bag West Creek Fully Prepared Grits • 2# Natures Best Goat Cheese Log DIRECTIONS 1. Coat the belly in olive oil and season liberally with the Jerk Seasoning 2. Roast at 300 degrees in a convection oven for 2.5 hours 3. Remove from oven and chill overnight 4. Cut the belly into cubes 5. Coat the cubes in the jerk sauce and roast at 400 de‑ grees until the sauce is caramelized 6. For the grits: Heat the grits and mix in the goat cheese until melted
Recommended Ttems PFS ITEM #509826 PORK BELLY PFS ITEM #628146 SEASONING CARIBBEAN JERK PFS ITEM #234866 SAUCE BBQ ORIGINAL PFS ITEM #587291 OIL OLIVE EXTRA VIRGIN
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Blackened Pork Tenderloin Medallions, Red Beans and Rice with Andouille Sausage INGREDIENTS • 1 Allegiance Pork Tenderloins • 1/2 Cup Magellan Cajun Seasoning • 4oz West Creek Red Beans with Andouille Sausage • 4oz West Creek White Rice, Cooked DIRECTIONS 1. Clean the pork tenderloin of silver skin and cut into 4 OZ medallions (3 per order) 2. Rub the medallions with the cajun seasoning 3. Heat a skillet over high heat with olive oil and sear the me‑ dallions until desired doneness 4. Serve the medallions alongside the red beans place over the rice
Recommended Ttems PFS ITEM #464541 PORK TENDERLOIN 1.25 LB DN PFS ITEM #628145 SEASONING CAJUN PFS ITEM #611498 BEAN RED W/ANDOUILLE SAUSAGE PFS ITEM #194606 RICE LONG GRAIN PARBOILED CUB
Cuban Style Sliders INGREDIENTS • 2 West Creek Pork Butts • 1 Gallon Marliss Mojo • 1/2 Cup Marliss Mojo Seasoning • 6oz Cuban Style Pork, Hot • 1 Slice Ridgecrest Black Forest Ham, Ripped into 3 • 1 Slice West Creek Sliced Swiss, Ripped into 3 • 3 Slices Rye Street Dill Pickle Chip • 3 Slices Roma Salami • 1 tbs West Creek Yellow Mustard • 3 Potato Slider Rolls DIRECTIONS 1. Season the pork butts with the mojo seasoning and place into a deep hotel pan. Pour the mojo into the pan and cover with film and foil. Slow roast at 300 degrees for about 4 hours or until the meat is fork tender 2. Assemble as follows: Heel, Mustard, Pickle, Pork, Cheese, Ham, Salami 3. Place into a hot oven for 2 minutes or until the bread is crispy and the cheese melts
Recommended Ttems
PFS ITEM #290047 SALAMI ITALIAN DRIED SLICED PFS ITEM #883839 HAM BLACK FOREST IN NAT JUICE PFS ITEM #158822 CHEESE SWISS SLICED .75 OZ PFS ITEM #522402 PICKLE KOSHER DELI CHIP CC 1/4 PFS ITEM #603839 SEASONING MOJO PFS ITEM #952576 MARINADE MOJO CRIOLLO PFS ITEM #464469 PORK BUTT B/I 1/4” CRYO THE PERFORMANCE TABLE
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The Foods of Easter and Passover BRYAN CORSINI - BUSINESS DEVELOPMENT MANAGER Italian & center of the plate
Celebrate Easter and Passover with one of our creative and delicious menus. You will find all your favourites included in this selection, from glazed hams to potato salad and juicy spring lamb.
When I think of Easter and Passover, I think about the wonderful foods that I have eaten at celebrations of these two holidays. Both Holidays are interconnected by the Feast of the First Seder or The Last Supper. As Foodies, we all love Holidays that center around a meal. These 2 Holidays are all about the meals and the foods served to preserve culture and religion. Passover comes first, as it is the basis for the celebration of Easter. The first food that comes to mind in either holiday is LAMB. Lamb is a symbolic food and really exemplifies the heart and soul of many culture and religions. Performance Foodservice - Atlanta, has a solid offering of Lamb products to satisfy an array of recipes.
Recommended Ttems PIANEPIC LAMB PFS ITEM #549562 - 2/9 LB - LAMB LEG TRIMMED PFS ITEM #549566 - 8/1.75LB - LAMB HINDSHANK PFS ITEM #549692 - 5/2 LB - LAMB MEAT LEG CUBED 1 INCH PFS ITEM #549693 - 5/2 LB - LAMB GRND 80/20 PFS ITEM #574465 - 3/3.3 LB - LAMB RACK DENVER PFS ITEM #574465 - 3/3.3 LB - LAMB RACK DENVER
CATTELLI LAMB PFS ITEM #246470 - 1/35 AV - LAMB RACK 22-24 OZ FRENCHED PFS ITEM #246896 - 1/47 AV -LAMB FORESHANK 10-14 OZ PFS ITEM #254670 - 5/2 LB - LAMB GRIND COARSE PFS ITEM #333492 - 8/5 AV - LAMB LEG AUSTRALIAN PFS ITEM #542128 - 14/3 PK - LAMB RIB CHOP FRENCHD PFS ITEM #547230 - 2/4 CT - LAMB HIND SHANK 16-20 PFS ITEM #856891 - 8/1.5 LB - LAMB FORESHANK PFS ITEM #959358 - 1/10 LB - LAMB CHOP LOLLIPOP
OTHER LAMB PFS ITEM #283942 - 1/22 AV - LAMB RACK FRENCHED
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traditional Passover meal may start out with Pickled Fish (Gefilte Fish,) Matzo Ball Soup, Roasted Leg of Lamb or a Beef Brisket, Kosher for Passover Kugels (an Eastern European Noodle Casserole,) Macaroons and Sponge Cake. The foods are simple, delicious and steeped in the rich Jewish culture.
Easter, in the United States, is always a mash up of different and traditional dishes form all over the word. While many Old-World European traditions will continue to incorporate Lamb (Greek, Italian, Mediterranean,) so many Americans enjoy a traditional Ham. Again, Performance Foodservice is prepared to handle all your Easter Ham selections. PFS ITEM #883835 - 2/16 AV - WEST CREEK - HAM PIT SMOKEHOUSE PFS ITEM #393358 - 2/9 LB - WEST CREEK - HAM BUFFET BONELESS SMOKED PFS ITEM #29666 - 2/8 LB - WEST CREEK - TURKEY HAM PFS ITEM #276177 - 2/8 AV - RIDGECREST - HAM SPIRAL HALF PFS ITEM #883839 - 2/10 AV - RIDGECREST - HAM BLACK FOREST IN NAT JUICE PFS ITEM #883832 - 2/10 AV - SILVER SOURCE - HAM BUFFET 35% SMOKED PFS ITEM #467339 - 1/17# AV - HAM COUNTRY WHL CURED PFS ITEM #467360 - 1/17# AV - HAM COUNTRY WHL SLICED PFS ITEM #868730 - 2/7.5 LB - HAM SMOKED NATURAL JUICE PFS ITEM #931947 - 2/20-26L - HAM GREEN RAW
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Sides are always a draw at any Easter celebration. With the coming of Spring, many of us want our Potato Salad! Nothing says Spring like Potato Salad. We have so many traditions and styles of this dish and we are here to show you all the our PFGC Family of Brands selections: PFS ITEM #293415 - 2/5 LB - WEST CREEK - SALAD POTATO PFS ITEM #293416 - 2/5 LB - WEST CREEK - SALAD POTATO ORIGINAL PFS ITEM #227948 - 2/5 LB - SALAD POTATO REDSKIN PFS ITEM #876424 - 1/10 LB - SALAD POTATO MUSTARD PFS ITEM #880237 - 2/5 LB - SALAD POTATO SMOKEHOUSE PFS ITEM #954538 - 2/5 LB - SALAD BAKED POTATO PFS ITEM #269280 - 1/12 LB - SALAD POTATO TUB PFS ITEM #401984 - 2/12 LB - SALAD POTATO STEAK HOUSE PFS ITEM #983464 - 2/12 LB - SALAD POTATO CLASSIC WITH EGG PFS ITEM #983465 - 2/12 LB - SALAD POTATO MUSTARD PFS ITEM #994793 - 1/12 LB - SALAD POTATO BAKED Keep it simple and delicious. Remember, simple recipes produce food that is ingredient based. The highest quality ingredients yield the tastiest results! As we begin to look to our Spring Holiday celebrations, here is one of my favorite recipes for a traditional Corsini Family Easter:
DIRECTIONS 1. Heat the oven to 400°F and arrange a rack in the middle. 2. Finely grate the zest from the lemons. (If you’re using a vegetable peeler, finely chop the peeled zest.) Place the lemon zest, garlic, parsley, and measured oil in a medium bowl and season with salt and pepper. Stir until an evenly combined paste forms; set aside.
Boneless Roasted Leg of Lamb
INGREDIENTS • 2 lemons • 5 garlic cloves, minced • 1/3 cup finely chopped fresh Italian parsley • 2 tablespoons olive oil, plus more for coating the meat • Kosher salt • Freshly ground black pepper • 1 (4-pound) boneless leg of lamb,
3. Unroll the lamb, lay it flat on a cutting board, and remove any large pieces of gristle, sinew, or fat. Season the top surface of the lamb generously with salt and pepper, then, using your hands, spread the lemon-garlic-parsley paste over the seasoned meat. Roll the lamb back up and tie it in several places, about 1 to 2 inches apart, with butcher’s twine. Rub some olive oil, salt, and pepper all over the outside of the lamb and place it in a shallow baking dish. 4. Roast in the oven until the internal temperature reads 135°F to 140°F on an instant-read thermometer, about 1 hour. Transfer the lamb to a cutting board and let it rest for 10 to 15 minutes. Remove the twine, carve, and serve.
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SAINT PATRICK’S DAY FARE BRYAN CORSINI BUSINESS DEVELOPMENT MANAGER Italian & center of the plate
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t. Patrick’s Day, or the Feast of St Patrick, is a celebration in honour of the patron saint of Ireland, St Patrick. The celebration, which marks the day of St Patrick’s death, was originally a religious holiday meant to honour the arrival of Christianity in Ireland. Interestingly, St Patrick wasn’t Irish. He is believed to have been born in either Scotland or Wales and sold into slavery in Ireland as a child. So, what do the Irish eat on St. Patrick’s Day! If you said CORNED BEEF, you’d be wrong. Corned Beef was primarily adopted by Irish immigrants in America. The American variety consumed by Irish settlers was Jewish corned beef, made from kosher brisket. What differentiated it as “Irish” was that it was cooked with potatoes and cabbage. What are the favourite and traditional, authentic foods of The Irish?
Meats: Inside and Out. Pork is Ireland’s favourite meat, judging from the proliferation of homemade sausages and dishes featuring pigs’ feet, bacon, ham, ribs, chops, and roasts. Sheep, in the forms of older mutton and younger lamb, also 12
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play a major role in Irish cuisine— from stewed chunks to whole roasted legs.
Potatoes, parsnips, carrots and cabbage—these are the primary vegetables served in Ireland. Onions also play into most dishes. When available, the Irish also cook meals with cauliflower, mushrooms, leeks, broccoli, turnips, peas, chicory, endive and asparagus. Apples are by far the most common fruit, eaten fresh or made into cakes, breads, pies, and fools. Fools are simply puréed fruit layered with rich whipped cream, usually served in glasses, but their simplicity is part of Ireland’s love of fresh ingredients. Strawberries and rhubarb also appear in puddings, jams, crumbles and tarts. REPRESENTATIVE TRADITIONAL IRISH DISHES INCLUDE: 1. Irish stew - made with pork, lamb, mutton, or beef 2. Bacon and Cabbage, served with potatoes 3. Boxty - a type of potato pancake 4. Coddle - sausage, bacon, and potato 5. Colcannon - mashed potato, kale or cabbage, and butter
Often characterized as the quintessential meal of Saint Patrick’s Day, corned beef and cabbage is actual an American invention most commonly consumed by Jewish people who enjoy the kosher dish.
The introduction of the potato in the second half of the 16th century heavily influenced Ireland’s cuisine thereafter and, as a result, is often closely associated with Ireland. Representative Irish dishes include Irish stew, bacon and cabbage, boxty, coddle, and colcannon . PORK is the word! PORK is a product that has played a part in the History of so many Nations and cultures. Hogs need very little room to grow. They eat ANYTHING and the whole animal is edible, with the exception on the squeal! Before the turn of the last Century, many immigrants kept hogs on roof tops and in tenement buildings to feed their families.
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THE PERFORMANCE COOKBOOK about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer. 3. Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Stir in the pieces of Roast Pork / Sliced or diced Ham. Season with salt and pepper. 4. Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter and sprinkle with scallion.
Colcannon
INGREDIENTS • Yukon Gold potatoes (about 1¾ pounds) • Sliced Roasted Pork, or Sliced / Diced Ham • Kosher salt • 6 tablespoons unsalted butter, divided • 2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise • 2 garlic cloves, thinly sliced • 2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided • 1¼ cups milk • ½ cup heavy cream • Freshly ground black pepper • 1 scallion, thinly sliced
Recommended Items
PFS ITEM #607173 - 1/5 LB - PACKER CABBAGE GREEN SHRED 1/8” PFS ITEM #613798 - 4/5 LB - PACKER CABBAGE NAPA SHRED PFS ITEM #884746 - 6/4 LB - LAMBSUPR POTATO MASHED YUKON GOLD PFS ITEM #956819 - 1/50 LB - PACKER POTATO YUKON GOLD GRADE A PFS ITEM # 464499 - 8/8.5 LB -
DIRECTIONS 1. Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel. 2. Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add leeks and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant, and leeks are just beginning to brown around the edges,
ALLEGIANCE - PORK BUTT B/I 1/8” TRIM PFS ITEM #464525 - 8/4.69LB ALLEGIANCE - PORK LOIN BONELESS HALF CUT PFS ITEM #393358 - 2/9 LB - WEST CREEK - HAM BUFFET BONELESS SMOKED WA PFS ITEM #59259 - 2/8 AV - RIDGECREST - HAM SPIRAL HALF B/I
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JACK ESTES - BUSINESS DEVELOPMENT MANAGER – BEVERAGE AND CHEMICALS Whether you start with floors, tables, windows, or any other surface; First Mark has your cleaner. We stock a wide variety of RTU and concentrate products for any cleaning need you may have. Ask your Performance Foodservice representative for an evaluation of your cleaning needs.
PFS ITEM #
FLOOR CARE
PACK
SIZE
243675
ENZYMATIC FLOOR CLEANER
48
2OZ
243640
KT CLEANER QUARRY TILE FLOOR CLEANER
128
2OZ
PFS ITEM #
AEROSOLS
PACK
SIZE
243524
NON AMMONIATED GLASS MILTI CLEANER
6
19OZ
243525
FOAMING OVEN AND GRILL CLEANER
6
20OZ
243526
STAINLESS STEEL POLISH
6
16OZ
243519
LEMON SCENTED FURNITURE POLISH
6
19OZ
PFS ITEM #
RESTROOM
PACK
SIZE
243671
RESTROOM CLEANER WITH BLEACH
6
1QT
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OCEAN SHOWERS BRING MAY FLOWERS JEFF MEAGHER BUSINESS DEVELOPMENT MANAGER SEAFOOD & CENTER OF THE PLATE
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istorians believe this phrase may date back to a 1610 poem, which contained the lines “Sweet April showers, do spring May flowers.” A longer phrase, “March winds and April showers bring forth May flowers,” has also been traced back to 1886.
So, what does all this have to do with Seafood in the Spring? Well if you said the weather, you’re on the right track. As we move into these Spring Days, we see more seasonal fishing ramp back up as weather patterns improve. One fishery that comes to mind and may not be understood to most but is one of the best kept fisheries here in the USA. Managed by NOAA and the New England Fisheries Management Council to 16
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determine the TAC (Total allowable catch) for the Scallop Fishery is one of the most sustainable here in the United States. Scallop fisherman are allocated days-at-sea as well as a number of trips their vessels can make to special access areas. So, while there is not a season timeline per say, the weather determines how the fishing goes. So, when the Spring is upon us, these fishermen receive new days at sea to fish. Each year this practice of new days at sea are awarded year after year based on Scientific data determining the health of the fishery. So, gear up your menus with an offering of Empires Treasure Fresh or Frozen Scallops that will surely satisfy your most decerning customers.
Features and Benefits Empire’s Treasure® Wild-caught Dry Sea Scallops offer a host of menu applications: • Center of the plate entree • Salads • Appetizers • Pasta dishes • Soups and bisques • Stuffings
HOW TO PAN SEAR SCALLOPS RECOMMENDED “DRY” VS WET SCALLOPS
1. The first thing you want to do when you’re searing anything is to pat the outside dry with a paper towel.
2. Next, sprinkle the scallops with sea salt and black pepper.
4. Sear the scallops for about 2 minutes on the first side, then add a small pat of butter to the pan while the other side finishes cooking, to flavor the scallops.
5. Once the the scallops are done cooking, serve immediately, and make sure to transfer them to another dish for serving. The cast iron retains heat and will continue cooking the scallops unless you take them out. I like serving them with something light, like a salad.
Recommended Ttems 3. Next grab a skillet, preferably cast-iron. Cast iron pans are my favorite for searing because they retain heat so well and preheat nicely. Heat up the skillet until it’s really hot, and add some high smoke point oil.
FRESH PFS ITEM #537461 1/ 8 - LBSCALLOP SEA U-10 DRY USA CA PFS ITEM #537465 1/ 8 LB - SCALLOP SEA 10-20 DRY USA CA 1/ 8 LB FROZEN PFS ITEM #888875 2/ 5 LB - SCALLOP U-10 DRY IQF USA PFS ITEM # 888874 2/ 5 LB - SCALLOP 10-20 DRY IQF USA THE PERFORMANCE TABLE
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Spanic 18
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Hay muchos estilos de cocina regional en toda España, todos basados en ingredientes locales frescos y sabrosos.
sh cuisine
Estos sabores se combinan para hacer de la cocina española una de las cocinas más ricas y variadas del mundo.
WILLIAM MOISES - BUSINESS DEVELOPMENT MANAGER – HISPANIC
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Comidas y Cultura de España ¡A los españoles les encanta su comida! De hecho, el Español típico probablemente guarda más comida que cualquiera de nosotros en EE.UU, pero los Españoles dispersan sus comidas a lo largo del día y caminan entre comidas. A continuación se muestra una breve descripción de un día de comidas españolas, cuando se comen y un menú de muestra. La cocina española se compone de una variedad de platos que se derivan de las diferencias geográficas, culturales y climáticas. Está fuertemente influenciado por los mariscos disponibles en las aguas que rodean el país y refleja las profundas raíces marítimas del país. La Historia extensa de
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España combinada con muchas influencias culturales ha dado lugar a una cocina única con literalmente miles de recetas y sabores. También es una cocina famosa por sus fantásticos sabores e ingredientes frescos. Andalucía. “Pescadito frito”. Entre la multitud de recetas que component las variadas cocinas de España, algunas pueden considerarse comunes a todas o casi todas las regiones de España, aunque algunas de ellas tienen un origen conocido y asociado a lugares concretos. Los ejemplos incluyen la tortilla de patatas (“tortilla de patata”, “tortilla española” o simplemente “tortilla”), paella, guisos variados, migas, embutidos (como embutidos, chorizo y morcilla), jamón serrano y quesos. También hay muchos platos a base de judías (garbanzos, lentejas, judías verdes); sopas, con muchas Comidas y Cultura de
España variaciones regionales; y pan, que tiene numerosas formas, con distintas variedades en cada región. Las variaciones regionales son menos pronunciadas en los postres y tartas españolas: flan, natillas, arroz con leche, torrijas, churros y líneas hechas son algunos de los ejemplos más representativos.
Tapas – Comidas Pequeñas Españolas Las tapas se comen bien después del desayuno, pero antes del almuerzo, ¡la gran comida de media tarde! La hora de las tapas incluye ir de bar en bar para degustar vinos y charlar sobre una tapa diferente en cada parada. A los españoles les encantan las tapas, hicieron un verbo de el. La
frase Vamos a Tapear! Significa, “¡Vamos a comer tapas!” Algunas de las tapas más populares son: Tortilla Española - Tortilla Española Patatas Bravas - Patatas con Salsa Brava Picante Camaron al Ajillo - Camarones al Ajillo Pregunta: ¿Qué son las Tapas?
Don’t forget the coffee – You’ll probably need that after the big lunch!
Respuesta: Las tapas pueden ser prácticamente cualquier cosa, desde un trozo de atún, un cóctel de cebolla y una aceituna ensartada en un palillo de dientes largo hasta carne con salsa servida bien caliente en un plato de barro en miniatura. Se sirven día tras día en todos los bares y cafeterías de España. ¡Tan parte de la cultura y la escena social que los españoles inventaron el verbo tapear que significa ir a comer tapas! En la mayoría de las regiones, debes pedir y pagar una ración, pero en la provincia de Granada, una tapa es gratuita con cada ronda de bebidas que pidas. Las tapas mantienen a los españoles alimentados para sus largos viajes de bar en bar antes de la comida del mediodía y por la noche antes de la cena.
El Origen de las Tapas
Se cuenta que el rey Alfonso X, “el Sabio”, se encargaba de que las tabernas castellanas sirvieran vino acompañado de algo de comer, para que el vino no llegara directo a la cabeza de los clientes. Otra historia asegura que durante un largo viaje, el rey Alfonso se había detenido a descansar en la localidad de Ventorillo del Chato en la provincia de Cádiz, y pidió una copa de Jerez o jerez. Soplaba una ráfaga de viento, por lo que el posadero le sirvió su copa de jerez cubierta por un pedazo de jamón
para evitar que se ensucie el jerez. Al parecer, al rey Alfonso le gustó, y cuando pidió un segundo vaso, pidió otra tapa o “cover” como el primero. Sea cual sea el verdadero origen de las tapas, prepara una o varias y disfrútalas como lo hacen los españoles, con una copa de vino y una actitud relajada. ¡Ah! Divino ...
leche fresca. o crema. Es típico ver fruta fresca en el menú de postres y se puede server con un queso tierno. No te olvides del café. ¡Probablemente lo necesites después del gran almuerzo!
El pan SIEMPRE está en la mesa española. Es abundante y fresco y se usa para fregar salsas. ¡Los almuerzos españoles son siempre grandes! Los cursos vienen uno a la vez, ¡así que mantén el ritmo! Dado que a los españoles les encantan los huevos y los productos lácteos, encontrará que muchos postres están hechos con THE PERFORMANCE TABLE
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TORTILLA ESPAÑOLA Sin lugar a dudas, la tortilla de patatas es el plato más servido en España. De hecho, algunos lo llaman el plato nacional de España; está hecho de huevos, patatas y cebollas. No solo se sirve como tapa, sino también como plato principal de una comida y relleno de bocadillos.
The following are some top Spanish tapa recipe picks
CAMARONES AL AJILLO Una de las tapas más comunes y populares en España, este plato es rápido, fácil y LLENO de sabor a ajo. Tus invitados pedirán la receta después del primer bocado, especialmente los amantes del ajo. TIGRES – MEJILLONES RELLENOS Si alguna vez ha estado en España, lo más probable es que haya probado “tigres”, mejillones rellenos, empanizados y fritos. Si quieres recrear ese mágico sabor a tigres en casa, prueba nuestra receta fácil para esta tapa. CROQUETAS DE JAMÓN Las croquetas son una especie de buñuelo pequeño, ligeramente empanizado y frito. Son un acierto seguro como tapa o merienda con una copa de cerveza o vino. Son cremosos, suaves y muy sabrosos. CALAMARES A LA ROMANA – (VEA RECETA ABAJO) Calamares fritos o calamares a la Rumana es un aperitivo o tapa tan simple, pero delicioso y muy popular en España y aquí en Estados Unidos. Las siguientes son algunas de las mejores recetas de Tapas Españolas. PATATAS BRAVAS Patatas Bravas es uno de los platos clásicos de tapas españolas y se sirve en bares de toda España. La salsa tiene un ligero mordisco de Tabasco, de ahí el nombre bravas, que significa “feroz” en español.
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ACEITUNAS A LA MADRILEÑA Las Aceitunas a la Madrileña se sirve en España como tapa o para acompañar una comida. Nos gusta disfrutar de este platillo con una baguette fresca para absorber el aderezo. Se puede server todo el año, pero es especialmente agradable en verano. DESPUÉS DE LA CENA Los españoles son noctámbulos. El típico español no cena hasta al menos las 9 de la noche y probablemente no se acueste hasta cerca de la medianoche. Los fines de semana, festivos y durante los meses de verano, no sería raro que una familia española se acuesta a las 3 o 4 de la mañana. Entonces, después de la cena nocturna, los españoles continúan socializando en los cafés y tabernas de su vecindario o salen a una discoteca o discoteca-pub. La última parada en el camino a casa después de una noche de diversión podría ser una churreria o un puesto de churros. Los churros son pasteles fritos que parecen papas fritas enormes, aunque no tienen nada que ver con las papas. Lo más cercano que tenemos en el USA serían buñuelos o rosquillas. Sin embargo, el churro fresco, comprado en un vendedor ambulante o en un café al aire libre, servido caliente y espolvoreado con azúcar es delicioso y muy ligero. Para acompañar tu churro, ¡el chocolate caliente es la bebida preferida! El chocolate en España NO es como el chocolate que puede haber tenido en los EE. UU. Tampoco es como el chocolate mexicano, que tiene canela y otros sabores. El chocolate español se hace caliente y muy espeso. Por lo general, se elabora con leche fresca y entera, no con un paquete de chocolate “solo agregue agua”. ¡Es dulce y tan espeso que prácticamente puedes colocar una cuchara en él! Como dicen los españoles para desearles a todos una buena comida “¡Buen provecho!”
Calamares a la Romana
INGREDIENTS • 2 libras de calamar (preferiblemente limpio) • 24 a 32 oz. Aceite de oliva español (para freír) • 1/4 de libra (o más) de harina (para todo uso) • Sal al gusto • 1 limón (cortado en 8 trozos) DIRECCIONES 1. Dondequiera y como quiera que compre los calamares, es necesario limpiarlos antes de cocinarlos. Deben desecharse los lomos, los sacos de tinta y las cabezas. Si está limpiando el calamar usted mismo, ¡no tire los tentáculos porque también son buenos para comer! 2. Una vez limpios los calamares, sécalos bien. Corta los cuerpos de los calamares en anillos. 3. Vierta 1/2 pulgada de aceite de oliva en una sartén grande y ponga a fuego alto para freír, pero tenga cuidado de que el aceite no emita humo. 4. Ponga la harina y un poco de sal en una bolsa plástica grande. Coloque unos trozos de calamar en la bolsa y agite para cubrir con harina. Retire los anillos uno a la vez con las manos y colóquelos con cuidado en el aceite caliente. 5. Continuar cubriendo los trozos con harina y agregar a la sartén. No amontone la sartén, dejando suficiente espacio en la sartén para voltear los aros de calamar si es necesario. 6. Freír hasta que los aros se doren. Cuando esté listo, retire los aros de calamar de la sartén y déjelo escurrir sobre una toalla de papel. Sirve caliente con limón.
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Meals and the Culture of Spain
S
paniards love their food! In fact, the typical Spaniard probably puts away more food than any one of us in the USA, but Spaniards spread their meals throughout the day and walk between meals. Below is a brief description of a day of Spanish meals, when they are eaten and sample menus. Spanish cuisine consists of a variety of dishes that stem from differences in geography, culture and climate. It is heavily influenced by seafood available from the waters that surround the country, and reflects the country’s deep maritime roots. Spain’s extensive
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history with many cultural influences has led to a unique cuisine with literally thousands of recipes and flavors. It is also renowned for its fantastic flavors and fresh ingredients. Andalusia. “Pescadito frito”. Among the multitude of recipes that make up the varied cuisines of Spain, a few can be considered common to all or almost all of Spain’s regions, even though some of them have an origin known and associated with specific places. Examples include the potato omelet (“tortilla de patata”, “tortilla española” or just “tortilla”), paella, various stews, migas, sausages (such as embutidos, chorizo, and morcilla), jamón Serrano, and cheeses. There are also many dishes based on beans (chickpeas, lentils, green beans); soups, with many
regional variations; and bread, that has numerous forms, with distinct varieties in each region. The regional variations are less pronounced in Spanish desserts and cakes: flan, custard, rice pudding (arroz con leche), torrijas, churros, and made lines are some of the most representative examples.
Tapas - Little Spanish Meals Tapas are eaten well after breakfast, but before lunch, the large mid-afternoon meal! Tapas-time includes bar-hopping to wine-taste and chat a Different Tapa at each stop. Spanish love tapas so much, they made a verb
out of it. The phrase Vamos a tapear! It means, “Let’s go eat tapas!” A few of the most popular tapas are: Tortilla Española - Spanish omelet Patatas Bravas - Potatoes with Spicy Brava Sauce Camaron al Ajillo - Shrimp in Garlic Question: What are Tapas?
Don’t forget the coffee – You’ll probably need that after the big lunch!
Answer: Tapas can be practically anything from a chunk of tuna, cocktail onion and an olive skewered on a long toothpick to meat with sauce served piping hot in a miniature clay dish. They are served day in and day out in every bar and café in Spain. So much a part of the culture and social scene that the Spanish people invented the verb tapear which means to go and eat tapas! In most regions, you must order and pay for a ración or serving, but in the province of Granada, one tapa is complimentary with each round of drinks ordered. Tapas keep the Spanish fueled for their long journeys from bar to bar before their mid-day meal and in the evening before dinner.
The Origin of Tapas It is told that King Alfonso X, el Sabio or “the Wise One,” made sure that Castilian taverns serve wine accompanied by something to eat, so that the wine would not go straight to the clients’ heads. Another story claims that while on a long trip, King Alfonso had stopped to rest in the town of Ventorillo del Chato in the province of Cádiz, and he ordered a glass of Jerez or sherry. There was a gusty wind, so the inn keeper served him his glass of sherry covered by a
slice of ham to prevent the sherry from getting dirty. King Alfonso apparently liked it, and when he asked for a second glass, he requested another tapa or “cover” just like the first. Whatever the true origin of tapas, prepare one or several, then enjoy them like the Spanish do – with a glass of wine and a relaxed attitude. ¡Ah! Divino…or Divine…
or cream. Fresh fruit is typical to see on the dessert menu, and may be served with a soft cheese. Don’t forget the coffee – You’ll probably need that after the big lunch!
Bread is ALWAYS on the Spanish table. It is plentiful and fresh and used to mop up sauces. Spanish lunches are always large! Courses come one at a time, so pace your self! Since Spaniards love eggs and dairy foods, you will find that many desserts are made from fresh milk THE PERFORMANCE TABLE
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TORTILLA ESPAÑOLA – SPANISH OMELET No doubt about it, the Spanish omelet is the most commonly served dish in Spain. In fact, some call it the national dish of Spain; it is made of eggs, potatoes and onions. It is not only served as a tapa, but also as a main dish for a meal and a filling for sandwiches.
The following are some top Spanish tapa recipe picks
CAMARONES AL AJILLO – GARLIC SHRIMP One of the most common and most popular tapas in Spain, this dish is quick, easy and FULL of garlic flavor. Your guests will be asking for the recipe after the first bite, especially the garlic lovers!
TIGRES – MEJILLONES RELLENOS – STUFFED MUSSELS If you have ever been to Spain, you’ve most likely tasted “tigres,” mussels that have been stuffed, breaded and fried. If you’d like to re-create that magical flavor of tigres at home, try our easy recipe for this tapa.
CROQUETAS DE JAMÓN – HAM CROQUETTES Croquetas or croquettes are small, lightly breaded and fried sort of fritter. They are a sure hit as a tapa or an afternoon snack with a glass of beer or wine. They are creamy, smooth, and very tasty.
CALAMARES A LA ROMANA – FRIED SQUID RINGS (SEE RECIPIE BELOW) Fried squid or in Spanish calamares fritos or calamares a la Romania is such a simple, but delicious and very popular appetizer or tapa in Spain and here in the USA. 26
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PATATAS BRAVAS – BRAVAS POTATOES Bravas Potatoes is one of the classic Spanish tapas dishes and is served in bars all over Spain. The sauce has a slight bite from the Tabasco, hence the name bravas, which means “fierce” in Spanish. Aceitunas a la Madrileña Olives a la Madrilene or in Spanish, “Aceitunas a la Madrileña” is served in Spain as a tapa or to accompany a meal. We like to enjoy this dish with a fresh baguette to soak up the dressing. It can be served year-round, but is especially enjoyable in the summer.
AFTER DINNER Spaniards are night owls. The typical Spaniard does not eat dinner until at least 9 o’clock in the evening and probably does not get to bed until close to midnight. On the weekends, on holidays and during the summer months, it wouldn’t be unusual for a Spanish family to turn in round 3 or 4 o’clock in the morning. So, after the late-night dinner, Spaniards continue their socializing in their neighborhood cafés and taverns or go out to a nightclub or discopub. The last stop on the way home from an evening of fun might be to a churreria or a churro stand. Churros are fried pastries that look something like huge fried potatoes, though they have nothing to do with potatoes. The closest thing that we have in the USA would be fritters or donuts. However, fresh churro, bought from a street vendor or sidewalk café, served hot and sprinkled with sugar are delicious and very light. To accompany your churro, hot chocolate is the drink of choice! Chocolate in Spain is NOT like the chocolate that you may have had in the USA. It’s not like Mexican chocolate either, which has cinnamon and other flavors in it. Spanish chocolate is made hot and very thick. It is usually made from fresh, whole milk, not a “just add water” chocolate packet. It’s sweet and so thick that you can practically stand a spoon in it! As the Spanish say to wish everyone a good meal “Buen provecho!”
Calamares a la Romana INGREDIENTS • 2 lbs. squid (preferably cleaned) • 24 to 32 oz. Spanish olive oil (for frying) • 1/4 lb. (or more) flour (all-purpose) • Salt to taste • 1 lemon (cut into 8 pieces) DIRECTIONS 1. Wherever and however you buy the squid, they need to be cleaned before cooking. The spines, ink sacks, and heads should be discarded. If you are cleaning the squid yourself, don’t throw away the tentacles because those are good to eat, too! 2. Once the squid are cleaned, dry them thoroughly. Cut the squid bodies into rings. 3. Pour 1/2-inch of olive oil into a large open frying pan and put on high heat for frying but be careful that the oil does not smoke. 4. Put the flour and a bit of salt into a large plastic bag. Place a few pieces of squid into the bag and shake to cover with flour. Remove the rings one at a time with your hands and carefully place in the hot oil. 5. Continue to cover pieces in flour and add to the frying pan. Do not crowd the pan, leaving enough room in the pan to turn over squid rings if necessary. 6. Fry until the rings turn golden. When done, remove the squid rings from pan and allow to drain on a paper towel. Serve hot with lemon THE PERFORMANCE TABLE
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AN IRISH SPRING MEGHAN PADGETT - BUSINESS DEVELOPMENT MANAGER – EXCLUSIVE BRANDS
Ah Spring! The time for rebirth, growth, and the great defrost. Growing up in an Italian Irish household we either had pasta or cabbage on the table. With the first hints of Spring right around the corner, I wanted to share a few of my family favorite recipes…right out of grandma’s cookbook. I am hopeful this gives you a sense of home and makes your kitchen smell immaculate. My first recipe is from my Grandma Magner. I loved smelling this bread bake and could not wait for it to join our dinner table…and of course make corned beef sandwiches with the leftovers. Who doesn’t love a just out of the oven bread with their meal?
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Grandma Magner's Quick Irish Soda Bread INGREDIENTS • 7 cups flour All Purpose (Grandma used whole wheat flour) • 2 tsp salt • 2 teaspoon baking soda • 4 tablespoons cold butter • 2 eggs • 2 1/3 cups buttermilk • 2 tablespoon rolled oats (optional) DIRECTIONS 1. Preheat oven to 425 F 2. Mix together flour, salt and baking soda. Add butter and rub into the flour mixture with your fingers until it resembles coarse bread crumbs. 3. In a separate bowl whisk eggs and buttermilk. 4. Make a well in the center of the dry ingredients and pour ¾ of the liquid into the flour mixture. 5. Using your hand bring the flour and liquid together to form a loose dough. Dough should be soft but not sticky. 6. Turn the dough onto a well floured work surface. Bring the dough together into a round. Should resemble about 1 ½ inches thick or 8x8 round in size 7. Place on baking sheet, dusted with flour 8. Score the bread. 9. Brush the bread with remaining buttermilk/egg mixture and dust the to with the oats. 10. Bake for 15 minutes, then turn the oven down to 400 F and bake for 3 more minutes. You know the bread is ready if you get a hollow sound when you tap the bottom.
Recommended Ttems
PFS ITEM #81983 ROMA FLOUR H&R AP ENRICHED BLEACHED THE PERFORMANCE TABLE
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My next recipe is from my Great Grandma Reda’s cookbook. Now she used to make this as a lasagna but to keep this innovative and the prep down I am substituting the Lasagna sheets for one of our Piancone frozen fresh pastas, the Pappardelle. If you haven’t checked this line out yet I highly recommend it. These products are always fresh, blast frozen, never precooked, and made from 100% semolina flour. And in keeping with the spring theme, asparagus is a great spring vegetable. It is best to enjoy between February and June, with its peak of flavour hitting in April. For the best asparagus look for a bright green appearance with no shrivelling. The tips of the asparagus may have a purplish hue, should be firm, tight and never mushy.
GG Reda's Asparagus Pasta INGREDIENTS • 4 garlic cloves, minced • 1 ¼ cups ricotta cheese • ½ cup whipping cream • 36 asparagus spears (chopped) • 8 mint leaves chopped • ¼ cup grated Parmesan cheese 1 • pound of Pappardelle • Zest and juice of 2 lemons • Extra virgin olive oil • Salt and pepper to taste DIRECTIONS 1. Heat 2 tablespoons olive oil in a pan. Add garlic and sauté for 30 seconds. Stir in ricotta and whipping cream. Season as needed with salt and pepper. 2. In a pot of boiling water add the chopped asparagus spears. Blanch for 2-3 minutes and drain. Add to the frying pan. Add the chopped mint, lemon zest and lemon juice. Stir in the grated parmesan. 3. Bring another pot of water to a boil, add salt. Cook the pasta sheets until al dente. Drain well, divide amongst 4 plates. Top each plate with ¼ of the asparagus sauce mixture. Serve with a drizzle of extra virgin olive oil and shaved parmesan.
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PFS ITEM #587291 OLIVE OIL EXTRA VIRGIN PFS ITEM #275595 GARLIC PFS ITEM #465328 FRESH RICOTTA CHEESE PFS ITEM #997152 40% HEAVY WHIPPING CREAM PFS ITEM #483035 FANCY LEMON PFS ITEM #855540 FRESH MINT PFS ITEM #232190 PARMESAN CHEESE GRATED TUB PFS ITEM #616890 PAPPARDELLE PFS ITEM #267652 SHAVED PARMESAN CHEESE
Going back to my Irish roots…Grandma Sweeney’s cabbage was to die for…and super easy to make.
Grandma Sweeney's Irish Cabbage INGREDIENTS • 10 slices Canadian Bacon • 2 medium heads of cabbage, cored and cut into wedges • 4 tablespoons of melted butter • 4 teaspoons of ground nutmeg • 4 cups of water • Salt and pepper to taste • 1 cup red wine vinegar DIRECTIONS 1. Preheat broiler 2. Place cut cabbage into a large pot of boiling water and simmer over low heat until tender. While the cabbage is cooking, slice the Canadian bacon into strips and cook in a skillet over medium high heat until crisp. 3. Drain and set aside. When the cabbage is tender drain and drizzle with melted butter. Sprinkle with the Canadian bacon and nutmeg. Transfer to a baking dish. 4. Place under broiler until the top layer is lightly browned. Sprinkle with salt, pepper and red wine vinegar.
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PFS ITEM #157189 BUTTER SOLIDS UNSALTED PFS ITEM #273741 VINEGAR RED WINE 50 GRAIN
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Fresh Produce for Breakfast KEVIN DELEVAN Category Manager Produce
A
fter a long winter, there’s nothing more welcome than the sight of spring’s first vegetables: Crisp lettuces, slender spears of asparagus, leafy spring onions, fresh peas and green beans join yearround staples like garlic and beets as well as winter favorites nearing the end of their season. In the first of our series of comprehensive seasonal produce guides, we’ve got expert tips for buying, storing, and preparing the best of springs bounty, plus recipes for a delicious veggie hash brown bake and veggie scramble. Happy cooking!
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4 Reasons to Eat with the Seasons Enjoying vegetables and fruits during their peak season has many benefits. • Has more nutrients because it often doesn’t have to be transported as far (produce begins losing nutrients as soon as it’s harvested). • Naturally adds variety to your diet by adjusting your grocery list seasonally. • Locally grown, fresh produce tastes better when it’s grown in its ideal season. • Saves you money because you’re eating produce at its peak availability. THE PERFORMANCE TABLE
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Veggie Hash Browns
INGREDIENTS • 1 Cup Cauliflower Rice • 1/4 Cup Green Onions • 1/2 Cup Sliced White Mushrooms • 1 Cup Spinach 4/2.5lb DIRECTIONS 1. If using whole head cauliflower, grate the head to desired size crumbles. Set in bowl. 2. Add avocado, splash with lemon or lime juice, and mash. Salt and Pepper to taste. Wisk eggs in separate bowl. 3. Cook mushrooms in an olive oil prepared pan for 1 minute and set aside. 4. Put cauliflower mixture in pan and drizzle with olive oil and season to taste. Cook for 3-5 minutes, then add mushrooms back into pan. 5. Add green onions and baby spinach and continue to cook until spinach is wilted.
Recommended Ttems
PFS ITEM #61311 CAULIFLOWER 12CT OR PFS ITEM #605728 CAULIFLOWER RICE 6/12OZ PFS ITEM #907545 GREEN ONIONS 4/2LB PFS ITEM #272384 5LB SLICED WHITE MUSHROOMS PFS ITEM #272385 5LB SLICED WHITE MUSHROOMS 1/8 “ PFS ITEM #907545 W&T SPINACH 4/2.5LB
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Scrambled Veggie Breakfast
INGREDIENTS • 3 Eggs • 1 Cup Green Bell Peppers (diced) • 1 Cup Spinach • 1 Cup Grape Tomatoes (sliced in half) • 1 Ripe Avocados (sliced) • Salt & Pepper
DIRECTIONS 1 .Melt tablespoon butter in pan, add ½ diced green peppers until soft- 2 minutes. 2. Add 2 cups spinach and sauté until wilted 3. Season the eggs with salt and pepper and add to pan. Cook to desired consistency. 4. Add tomatoes and avocados to top of mixture and serve.
Recommended Ttems
PFS ITEM #650605 GREEN BELL PEPPERS PFS ITEM #907130 SPINACH 4/2.5LBS PFS ITEM #328742 PEAK GRAPE TOMATOES PFS ITEM #616935 PEAK RIPE AVOCADOS # 2 PFS ITEM #616938 PEAK RIPE AVOCADOS 60CT
GOING GREEN WITH
S
TAKEOUT
KRISTINA MCSPADDEN - BUSINESS DEVELOPMENT MANAGER - NON-FOODS pring…The time to refresh, renew, and take a good look at your nonfoods offerings. Take out continues to be on the rise. Whether it’s due to the pandemic, convenience, or wanting to get outside and enjoy the weather your take-out “look” deserves a good spruce up.
Our newest offerings to the non-foods category are born from the bagasse fiber
leftovers from tequila production waste. Our first offering in this category is the agave straw. They are a great alternative to paper straws, come in two colors and two size offerings. They don’t breakdown in beverages, lasting 8 hours in liquid. They also biodegradable 200 times faster than a plastic straw. The second offering in this line is cutlery, wrapped and by the piece. Made of the same biobased agave, these are sure to give your menu offerings a new innovative look. The other offerings I encourage you to take a look at for your Spring spruce up is our clear to-go containers. The containers are perfect for your take-out offerings with easy product identification and leak resistance packaging. Whether you are looking to give your non-foods a spruce up or spring cleaning. I welcome your inquiries and look forward to being a part of the solution for your take-out needs.
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REAL SUSTAINABLE SOLUTIONS ®
AGAVE CUTLERY
6.8 in
6.6 in
7.1 in
EXTRA Strong
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Take-out kits available with fork, spoon, knife and napkin!
Modern Design for all Dining
Fully degrades in 1-3 years!
74132 CONT PLAS 9" CLR HNGD PIE WEDGE 8/63 cs
248268 CONT PLAS 1C 5X5X3 CLR HNGD 4/125 cs
228496 C95PST1 CONT PLAS 1C 55 OZ 9X9X3 CLR 2/100 cs
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283121 Plant Based Plastic 8 x 8 x 3 Clamshell 160/cs
327321 Plant Based Plastic 6 x 6 x 3 Clamshell 240/cs
WE ALSO HAVE CLASSIC TAKEOUT
45728 CONT PLAS 64 OZ CLR HNGD 2/100 cs 8x8½x3¼
22931 CONT PLAS 32 OZ CLR HNGD 2/100 CS 7 ¼ x 6 3/8 x 3
985799 CONT PLAS 24 OZ CLR HNGD 2/100 cs 7 ¼ x 6 3/8 x 2 ¼
228498 C95PST3 CONT PLAS 3C 9X9X3 CLR HNGD 2/100 cs
907937 C99HT1 CONT PLAS 1 0X5X4 CLR HNGD 2/100 cs
32282 CONT PLAS 16 OZ CLR 2/100 cs 5 3/8 x 4 ½ x 3
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PERFORMANCE PERFORMANCE FOODSERVICE FOODSERVICE EXCLUSIVE EXCLUSIVE PROGRAMS PROGRAMS
Our Our exclusive exclusive licensed licensed branded programs branded programs deliver deliver the the following following for for convenience store and convenience store and other other retail retail operators: operators: For more information about our exclusive For more information about our exclusive foodservice branded programs, contact foodservice branded programs, contact your local Performance Foodservice your local Performance Foodservice representative. representative. 38 THE PERFORMANCE TABLE
• Low cost of entry and operations with no licensing or franchise fees – • Low cost of entry and operations with no licensing or franchise fees – just pay for what you sell. just pay for what you sell. • Ease of doing business — this is a turnkey program with built-in flexibility. • Ease of doing business — this is a turnkey program with built-in flexibility. We could provide everything you need or just what you need to be up We could provide everything you need or just what you need to be up and running. Just sign a short licensing agreement with us and you’ll be in and running. Just sign a short licensing agreement with us and you’ll be in business. business. • Better restaurant quality food — we’ve already done the work in finding the • Better restaurant quality food — we’ve already done the work in finding the best manufacturers of restaurant quality foods in our brands and make them best manufacturers of restaurant quality foods in our brands and make them available to you with the benefit of our buying power. available to you with the benefit of our buying power. • Bigger profits for you — because we sell direct to you, your costs are lower, • Bigger profits for you — because we sell direct to you, your costs are lower, and profits are higher. and profits are higher.
New Exclusive Brands Items PFS ITEM # 644091 644094 232994 625109 644097 644099 467565 476547 538539 538544 538583 578790 632740 635463 232994 625109 617283 617895 630112 630157
PACK 40 40 1 8 60 60 2 2 4 2 2 4 2 2 288 288 1 6 50 14
SIZE 2 oz 2 oz 14 lb 1 lb 3 oz 3 oz 7.7 av 11 av 2 lb 3.7 lb 5.5 lb 2 lb 2.2 lb 4.4 lb .44 oz .44 oz 1000 ct .5 ga 6.25 oz 17 oz
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DESCRIPTION APTZ ARANCINI CLASSIC FROZEN ARANCINI MOZZARELLA & PROVOLONE FROZEN
PROSCIUTTO DI PARMA DOP PROSCIUTTO ITALIANO SLCD APTZ PHILLY STEAK EGG ROLL FROZEN APTZ BUFFALO CHICKEN EGG ROLL PORK PORCHETTA SEASND RSTD MORTADELLA W/PISTACHIO NUT IM SALAMI SCHIACCIATA PICCANTE SALAME MILANO PANCETTA CKD CAPICOLA HOT HAM HALF DRY CUR SALAMI NAPOLI HLVS SMKD SALAMI FINOCCHIONA CREAMER FRNCH VANILLA NON DAI CREAMER HAZELNUT NON DAIRY SPOON SOUP PLAS MW WHI PP MIX ICE CREAM VANILLA R/F 5% PIZZA CRUST 12” THIN PARBAKED PIZZA CRUST 12” S/R
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3501 Old Oakwood Rd, Oakwood, GA 30566 | 770.532.7779 | www.performancefoodservice.com
