The Performance Table Spring 2022 by Performance Foodservice

SPRING TRENDS 2022

AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION

INNOVATIVE

OPERATION IDEAS

BY CORPORATE EXECUTIVE CHEF TONY SCHMIDT

Spring WHEN A YOUNG MAN’S THOUGHTS TURN TO FOOD

SPRING FED

SEAFOOD

contents

Editorial Meghan Padgett

Culinary Corner Chef Tony Schmidt

Spring: When A Young Man’s Thoughts Turn To Food Bryan Corsini

Romance To-Go Meghan Padgett

Spring Fed Seafood Jeff Meagher

Dia de San Valentin en Mexico William Moises

The Delightful Taste of Spring Produce Kevin Delevan

All You Need is Love and Coffee Vanessa Hunter

Let’s Spring On The Baking Kay Ross

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

s we exit the cold of winter, we look forward to the excitement spring brings to our industry. Springtime is when restaurants see business pick back up. Dealing with seasonality is second nature in our industry. So how do you best capitalize on this time of the year? Have you updated your menu? Is your patio ready to take on the crowds? Do you have the right people in place? The list of questions can go on and on. Below is a “checklist” of sorts to help ensure you are ready to take advantage of all this season has to offer. Spring cleaning isn’t just for your personal life. A clean and sanitized restaurant is a top priority for you and your customers. This means you need to take spring cleaning to the next level. Be prepared by setting up additional sanitation stations and ensure cleaning efforts are ongoing prior, during, and after service. Speak with your Area Manager on what cleaning and sanitizing offerings we have in our arsenal. This is the most appealing time for customers to venture outdoors. Guests love to indulge in outdoor dining. Have a game plan for the unexpected April shower. You also need to consider seasonal employment to handle the influx of customers. When you plan ahead you will have time to ensure your guests will have a pleasant, memorable time and want to return for many more meals.

foods and flavorful trends. Consider offering immunity boosting ingredients not only to your food menu, but also to your bar menu. Schedule a menu review with the Business Development Team to learn about the latest offerings and help in creating a dynamite menu. If delivery is available at your establishment, consider looking at what options you have for packaging. Food travels very differently in warm weather than during colder months. Make sure you have suitable to-go packaging to keep cold items cold and hot items hot. Take a look at the packaging offerings we have available to help ensure your food looks as great at home as it does coming out of your kitchen. Mark your calendars, plan for prix fixe menus, and offer togo family meal kits. Brunch is also an all-star way to increase guest count. This is a fun way to be creative with promotions, bring new menu ideas to light, and keep the tickets rolling in throughout the weekend. As you read through this edition of The Performance Table, our hope is that you find the steppingstones to a successful Spring into Summer season. Don’t forget everyone on our team is a part of yours. We are here to help you succeed.

Meghan Padgett Spring brings an opportunity to lighten up the fare, incorporate produce, and take the heat off of the kitchen. This also gives you an opportunity to offer more super

Business Development Manager Exclusive Brands

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Culinary

r e n r o C

TONY SCHMIDT DIRECTOR OF BUSINESS DEVELOPMENT AND CORPORATE EXECUTIVE CHEF As we prepare for the weather to warm up, here comes two of my favorite days and celebrations: Valentine’s Day and St. Patrick’s Day! Valentine’s Day is an amazing day for the restaurant community as people flock to celebrate with their loved ones. While one might think this has to be an elaborate surf and turf, any operator can appeal to their customers to celebrate with them. St. Patrick’s Day is a day that we can all enjoy different foods and integrate specials into menus. From fine dining to casual dining, these flavors are sure to generate sales and excite your customer’s taste buds. Below you will find some of my favorite recipes with variations based on your operation. In keeping up with the trends issue of Performance Table, I will be providing labor saving solutions to ensure these special days don’t bog down your kitchen or add too much prep to the daily prep and service cycle.

LOBSTER MAC AND CHEESE BRAISED VEAL SHANK, GNOCCHI AND ROASTED CARROTS INGREDIENTS • 1 osso buco veal in sauce • 6 oz gnocchi • 5 roasted carrots • 1 extra large egg DIRECTIONS 1. Boil the shank in the bag until heated through or remove from bag and heat in a pan, basting during the heating process 2. While the veal is heating, boil the gnocchi for 9 minutes. Remove from pan, drain and sear in butter, salt and pepper. 3. Place the gnocchi in a bowl, 6

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top with the osso bucco and sauce and garnish with the carrots. 4. Top the osso buco with the fried egg ROASTED CARROTS • 1 lb baby carrots • 3 tbsp olive oil • salt and pepper 1. Coat the carrots in olive oil and season with salt and pepper. 2. Place into a 425-degree convection oven and roast for 15 minutes

INGREDIENTS • 1 lb cavtelli with ricotta cheese • 1 cup heavy cream • 3 tbsp goat cheese • 1 tbsp lobster base • 1 tsp ground calabrian chiles • 3 tbsp cotija cheese • 1 4oz lobster tail, broiled • 4 oz lobster meat, chopped • 1 tbsp italian parsley, rough chopped DIRECTIONS 1. Boil the cavatelli to directions on package. 2. In a pan, add the cream and reduce by ½. 3. Add the lobster base and mix in. 4. Add the lobster meat and cook until warm. About 3 minutes. 5. Add the cheeses, pasta and Calabrian chiles. 6. Pour the mac and cheese into a bowl, top with the lobster tail and garnish with chopped parsley.

ROASTED BEET, ORANGE AND BURRATA SALAD INGREDIENTS • 4 oz beets, roasted and quartered • 1 orange, cut into supremes • 1 burrata cheeseball • 2 oz chianti basil vinaigrette • 1 oz arugula DIRECTIONS 1. Quarter the burrata and place on a plate. 2. Place the oranges and beets around the burrata. 3. Dress the arugula with ½ Oz of the dressing, salt and pepper and garnish the plate. 4. Finish by drizzling the dressing around the plate.

BRULEE SWEET POTATO CHEESECAKE INGREDIENTS • 1 slice cheesecake • 2oz mashed sweet potato • 6 mini marshmallow DIRECTIONS 1. Top the cheesecake with the sweet potato and marshmallows. 2. Torch the marshmallows.

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Reuben Egg Rolls INGREDIENTS • 6oz cooked and shredded corned brisket • 3oz sauerkraut • 3 slices swiss cheese • 2oz thousand island dressing • 3 egg rolls skins DIRECTIONS 1. Using water, wet the outside edges of the egg roll skin. 2. In each, place 2 oz corned beef, 1 oz kraut and 1 slice swiss cheese. 3. Roll up and fry until golden brown. Serve with the thousand island as a dipping sauce.

Pastrami and Pork Belly Hash INGREDIENTS • 4 oz pastrami, diced • 4 oz pork belly, diced, preparation below • 4 oz redskin potato with peppers • 3 oz peppers and onions • 3 tbsp butter • 2 xl eggs DIRECTIONS 1. Melt the butter in a pan. 2. Add the pork belly and pastrami. 3. Add the peppers, onions and potatoes. 4. Cook until browned and heated through. 5. Place the hash in a bowl and top with 2 poached eggs. 6. Serve with rye toast.

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Spring WHEN A YOUNG MAN’S THOUGHTS TURN TO FOOD

Bryan Corsini Business Development Manager Italian & Center of the Plate

hen I think about the Spring season there are many dishes that come to mind. Being Italian, Easter is always a great excuse to make Lasagna! Heck so is the Fourth of July, Presidents Day and Rosha Shanna! I love a baked pasta dish for so many reasons, but mainly, for the convenience. Easter is great for Il Forno because most dishes like Baked Ziti or Lasagna can be cooked the day before and served room temperature all afternoon. It is for this reason that the baked pasta dish has become more of a side dish or an accompaniment to the main course.

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Everyone has their own recipe or way of constructing these wonderful Italian casseroles, but the base ingredients stay the same.

The Baked Ziti or Lasagna

When we begin the process of a baked pasta dish, we combine, onion, garlic, meat and sauce to make a substantial base. Keep in mind, this can also be done with vegetables, mushrooms, peppers, zucchini, eggplant, or any other vegetables. The meat or vegetables are cooked until they are golden brown. The sauce is added at the end to satiate the mixture and make it applicable as a filling. 12

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The cheese must be treated as a filling. Combine the ricotta and mozzarella in a large bowl adding dry oregano, basil, and other tastes you want to come through. At this point I will add additional fresh, crushed garlic. Beat raw eggs together to combine with your cheese mixture. The number of eggs is determined by the volume of cheese. Estimate one egg per pound of mixture. This will give your bake a light and fluffy texture. The pasta must now be softened by boiling. Whatever noodle you have chosen, bring a pot of hot water to a rolling boil and add a generous amount of salt. It is important not to over cook the pasta, as it will fall apart in the bake. Please cook until Al Dente (to the tooth) or even a bit less, as the dish continues to cook in the oven. THE PERFORMANCE TABLE

The construction of the dish is up to you. In a baked ziti, I would combine the ziti, penne or any other thick-walled noodle with the sauce and meat mixture until thoroughly coated. Do this in the vessel that you will use. I add the cheese in chunks or balls and layer the dish. Cover the bottom with a layer of meat, sauce, and noodle, then layer in the cheese. Now cover again with meat, sauce, and noodles then a layer of cheese. Constructing the lasagna is a little different. Do not combine the meat and sauce with the noodles. Instead, coat the bottom of a rectangular baking vessel with sauce and begin the process of layering the meat and sauce with a layer of cheese. Then add another layer of noodles and repeat until you have filled the vessel. One thing is certain. If you are using the ROMA Family of Brands products, your dish will be the very best!

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What about the main dish, the center of the table and henceforth, the plate? Should I serve a large piece of meat along with a baked pasta? The answer is always yes! Lamb always presents as an upscale, special occasion, main course. With the rising cost of beef, pork, chicken and seafood, perhaps we can rethink this idea and give lamb a more supporting role. Racks of lamb are often roasted or grilled whole and then sliced between the bone for consumption. Often, New Zealand product produces a small chop and is used for an appetizer rather than a main course, although both applications are acceptable. Seasoning is varied with lamb from culture to culture. Rosemary is a classic Western European flavor but as we move to the south of Europe, sage is more commonly seen. While in the Middle East, lamb is flavored with many spices and herbs associated with sweet, like cinnamon, all spice and nutmeg. The contrast of sweet and earthy works very well. It is striking to see the diversity in preparation and the variety of dishes featuring lamb. Loin chops have a different feel for me. More purist, more meat centric. Simple coarse salt and fresh ground black pepper really bring out the bold and robust lamb flavor, regardless of the country of origin. I favor grilling over open flame but broil, sauté or roast, chops represent the essence of meat and bone flavor. The leg of lamb is the quintessential celebratory Mediterranean center of the plate. Roasted and sliced, this item pairs with so much, from relishes to sauces, chutneys, and dips. Leg of lamb can be served with almost anything.

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LEG OF LAMB INGREDIENTS

• 1 boneless leg of lamb, 4 to 5 lbs. • 6 tablespoons extra-virgin olive oil • 1/2 teaspoon salt • 3 cloves garlic, finely chopped • 2 tablespoons fresh rosemary, finely chopped • 2 tablespoons fresh thyme leaves, finely chopped • 1/4 cup parsley, finely chopped DIRECTIONS

1. Remove the lamb from the refrigerator and set aside for 20 minutes to allow it to come to room temperature. 2. Lay the lamb flat on a cutting board, fatty side up. If there are layers of fat that are thicker than 1/8-inch, pare them down but don’t trim away the fat completely. 3. Turn the meat over (cut side up) and remove any large chunks of fat there as well, being careful not to remove any of the membrane holding the meat together. Season with salt and pepper. 4. Preheat the oven to 425°F and coat a roasting pan and rack with nonstick spray.

5. Combine the olive oil, salt, garlic, rosemary, thyme and parsley in a small bowl. Spread about 2/3 of this mixture over the cut side of the roast, roll it into a cylinder and set it on the board, seam side down. 6. Using unbleached cotton kitchen twine, tie the roast crosswise at 1-1/2″ intervals. Tie snugly, but not so that the twine cuts into the flesh of the roast too deeply. Tuck in the flaps of meat at either end of the roast and run a piece of twine lengthwise to hold them in place, weaving it over and under each of the crosswise pieces. 7. Add 1 cup water to the roasting pan, position the lamb on the rack and roast for 15 minutes. Remove the lamb from the oven and reduce the temperature to 375°F. 8. Spread the remaining garlic mixture over the outside of the lamb and roast until a thermometer reads 130°F for rare (135°F for medium). To avoid overcooking, begin checking the temperature after 40 minutes. 9. Allow the roast to rest for 10 to 15 minutes, then remove all the twine and carve into 1/2-inch-thick slices.

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Romance

To-Go

Meghan Padgett Business Development Manager Exclusive Brands

The National Restaurant Association says that Valentine’s Day is the second most popular holiday for dining out after Mother’s Day. Whether it’s a love between good friends, girlfriends, romantic partners or just family members, it is something to cherish. One-quarter of Americans will be sitting in restaurants on February 14th. Only twenty-four percent of consumers planned to have an evening out last year, which is surely to be the lowest in the survey’s history. However, fortyone percent said they will plan a special dinner in the comfort of their own homes.

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While prefix menus seem to be a go to for specials, an entrée for two is also a great option. The average cost of a Valentine’s dinner is $175.00 per couple, including drinks and dessert. On average, $21.8 billion was spent in 2021 on Valentine’s Day. ($8.5 billion of that was dining out or picking up food, to go.) Performance Foodservice carries an amazing line of premium desserts that can satisfy all needs from casual to fine dining establishments. The Sweet Encore portfolio represents all thaw-and-serve desserts, including cheesecakes, cakes, gourmet pies, as well as individual desserts. Be sure to ask your sales rep for more information on these great products. Below is an example of a “dinner for two” special that is sure to be a crowd pleaser along with some platescaping techniques that are sure to help take any dessert to the next level.

Surf and Turf INGREDIENTS • 6 jumbo shrimp, peeled and deveined (tail on) • 2 tablespoons extra-virgin olive oil • Juice of ½ lemon • 2 teaspoons chopped fresh thyme, plus 2 to 3 sprigs •ground pepper • 6 slices pancetta (about 2 ounces) • 1 10-ounce piece beef tenderloin • sea salt • 8 asparagus spears • 1 tablespoon unsalted butter DIRECTIONS 1. Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each shrimp with a piece of pancetta. Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan. Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside. Snap off the tough ends of the asparagus. Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt. Heat a medium ovenproof skillet over high heat and add the butter. 2. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more

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minutes. Transfer to a cutting board to rest while you cook the shrimp. 3.Broil the shrimp until the pancetta is crisp, about 2 minutes per side. Meanwhile, microwave the asparagus until tender, about 2 minutes. Slice the beef into 4 pieces. Serve with the shrimp, herb oil and asparagus. HERBED OIL ¼ cup chopped parsley 2 tablespoons chopped fresh chives 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Pulse the parsley, chives, and olive oil in a mini food processor until smooth. Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside. (This can be done up to 2 hours ahead.)

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Seafood Spring Fed

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

hat are your thoughts when spring comes to mind? Maybe Valentine’s Day? Saint Patrick’s Day or even Easter? Or maybe you’re only thinking of the weather changing and the thoughts of spring showers that bring May flowers; then we must think again to these three special holidays to showcase your culinary expertise and seafood offerings. Let’s look at Valentine’s Day and a few species that come to mind, lobster, scallops, shrimp and tuna. With everyone’s mind on the classic lobster tails, perhaps a pivot to scallops and tuna to create a fresh look on these seafood proteins.

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MINI AHI TUNA POKE What about Mini Ahi Tuna Poke Bowls? Possibly the perfect pop of flavor for a spring appetizer. Ahi tuna mixed with mango and avocado, and topped with creamy sriracha, fits every flavor into one wonton wrapper bite. INGREDIENTS • 1 lb sushi grade ahi tuna, cubed • 1/2 cup ponzu sauce • 1 tsp sesame oil • 1 cup mango, finely diced • 4 scallions, finely diced • 1 avocado, finely diced • 1/2 cup plain greek yogurt • 1-2 tbsp sriracha • 12 wonton wrappers • sesame seeds, for garnish DIRECTIONS 1. Preheat the oven to 350 degrees. Mix ponzu sauce and sesame oil in a medium bowl, and add cubes of Ahi Tuna. Set aside.

SEARED SCALLOPS ON FENNEL SPRING GREENS WITH KUMQUATS INGREDIENTS • 10 Scallops • kosher salt • 1 tbsp unsalted butter • fennel bulb • handful of endive and your favorite herbs • oil and vinegar • kumquats for garnish

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DIRECTIONS 1. Sear scallops in unsalted butter on medium-high heat. 2. Salt lightly using kosher salt. 3. Thinly shave a fennel bulb and then toss with watercress, endive and herbs and plate. 4. Add kumquats and sprinkle with vinaigrette to finish. Serve.

2. Lightly spray a muffin tin with cooking spray. Cut the 4 corners off a stack of 12 wonton wrappers. Lightly press a single wonton wrapper into each space on the muffin tin. 3. Spray the tops of the wonton wrappers with cooking spray. Place in the oven until golden brown and crispy, about 7-8 minutes. Remove from the oven and allow to cool before using. 4. Combine the greek yogurt and sriracha in a small bowl. To assemble the mini poke bowls, add a few chunks of tuna, mango, avocado and scallion to each wonton cup. 5. Drizzle with a little of the sriracha greek yogurt and sprinkle with sesame seeds.

Ok, now that we have a few good ideas for the love birds, let’s move over to Saint Patrick’s Day. Did you know many Irish-themed dishes involve seafood? So, before you start preparing your standard mashed potatoes and corn beef, consider making a few seafood dishes to spice up your St. Paddy’s Day menu. Here’s an appetizer idea for your seafood lovers.

MUSSELS IN IRISH CIDER INGREDIENTS • 3 – 1 lb pkgs of mussels • 1 medium onion, finely chopped • 3 cloves garlic, peeled and crushed • 8 ounces pancetta, cut into small dice • 2 tbsp butter • 1 3/4 cup good hard cider, preferably Irish • 1/4 cup heavy cream • handful of freshly chopped parsley • salt and freshly ground pepper DIRECTIONS 1. Place a large pot over a high heat and brown the pancetta pieces until just golden and sizzling. Add in butter, allow it to melt, and then add the onion and garlic. Cook gently for 3 minutes until the onion is soft. 2. Add in the cider and allow to bubble away for a few minutes so all the flavors mingle in together. Tumble in the Empires Treasure mussels, cover with a lid, and allow them to steam for about 4 minutes until they open, making sure to give the pot a good shake once or twice during the cooking time. 3. Remove from the heat, stir in the cream and parsley, and season with sea salt and ground black pepper. 4. Serve with some crusty bread to mop up the liquid.

credit: Kimberley Hasselbrink

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Now we come to Easter where many people celebrate this holiday period according their beliefs and their religious denominations. Christians commemorate Good Friday as the day Jesus Christ died and Easter Sunday is celebrated as the day he was resurrected. Leading up to Easter we have Lent, many know of this tradition of abstaining from meat on Fridays. Why not bring your favorite seafood specials to the table each Friday leading up to Easter? Here is one of my healthy favorites. Lemon Garlic Shrimp and Asparagus Skillet; a quick and healthy one pan meal loaded with fresh citrus flavors. Tender jumbo shrimp are marinated in lemon, garlic, olive oil, and seasonings before they hit the pan. The seafood is sautéed with crisp asparagus and tomatoes for an easy healthy plate. This shrimp skillet recipe checks all of the boxes for a tasty menu idea. Healthy and an easy execution inspired by Mediterranean flavors and seasonal ingredients. 26

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LEMON GARLIC SHRIMP AND ASPARAGUS SKILLET INGREDIENTS • 1 pound shrimp peeled and deveined • ½ tsp kosher salt • ¼ tsp black pepper • 3 tbsp olive oil divided • 1 tbsp lemon juice • ½ tsp lemon zest • 1 tbsp minced garlic • ¼ cup chopped shallots • 3 cups asparagus spears • 1 cup baby tomatoes cut in half • lemon wedges for serving DIRECTIONS 1. In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic. 2. Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears. Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil. 3. Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute. Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp. Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate. 4. Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and sauté until crisp-tender, 3 to 4 minutes. 5. Add the tomatoes and sauté for 1 minute. Add the shrimp back to the pan, cook until warmed through, 1 minute. Season shrimp and asparagus skillet with salt and pepper. 6. Serve immediately with lemon wedges.

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México

Día de San Valentín en

William Moises - Business Development Manager – Hispanic

El Día del Amor y la Amistad

As this fragment of a beautiful Aztec poem illustrates, since pre-Columbian times Mexicans regard friendship very highly, considering it a precious gift of life. Nowadays in Mexico, as in the rest of the world, we celebrate on February 14 El Día de San Valentín popularly named El Día Del Amor y la Amistad- the day of love and friendship. All over town there are balloon vendors offering their colorful heart shaped declarations of love, for most of them have written on them “Te Amo” -I love you- “Para mi amor”for my love, or “Felicidades” -congratulations. Delicious chocolates, as well as flowers, especially red roses, and greeting cards are also sold in every store. THE PERFORMANCE TABLE

If in Mexico, don’t even try to go to a restaurant without a reservation made weeks before. Couples of all ages go out for dinner on this special date. As you can see, El Día del Amor y la Amistad is commemorated in Mexico in a way very similar to the manner in which the rest of the world celebrates, but surely, friendship and marriage had different expressions in pre-Columbian times. Let us explore how an Aztec wedding was performed.

An Aztec Wedding

Aztec society was very structured and established rules that regulated almost all aspects of life. Regarding marriage, a young Aztec boy was able to get married only after he reached the age of 20. Most of them got married between the ages of 20 and 22.

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Marriage was arranged between families, which meant that the young couple had little say in the matter, as it was in most ancient societies. Of course there were some exceptions, and sometimes a young couple fell in love, and with the authorization of both families, got married. The first requirement to fulfill, in order to celebrate the matrimony, was that the young man had to complete his education and obtain permission from his teachers to leave school. His family would have to offer a banquet for the teachers, in which they would ask for the necessary permission. They would have to prepare many dishes for this occasion including tamales and cacao or chocolate. Afterwards, the older relatives of the groom, his father and the men of the neighborhood spoke to the educators while showing them an ax “that symbolizes the desire of this young man to cut the ties that bind him to you, since he wants in his heart to get married; take this ax and permit our son to be liberated.” The teachers proceeded to accept the ax as a symbol of their consent and after delivering a sermon in which they admonished the young man to always obey the gods, to be honorable, to be a good provider for his wife and family and a brave warrior when at war, they left the house. Obviously, without any hard feelings!

The Young Bride

The parents of the groom carefully selected the bride for their son, requesting the advice of the most respected fortunetellers. The wizards would study the signs under which each of the chosen girls was born, and then suggest the ideal bride for him. A couple of old women from the neighborhood called cihuatlanque, requested on behalf of the groom’s parents, permission from the girl’s family for the marriage to THE PERFORMANCE TABLE

take place. Traditionally the first time they visited the family, the parents denied their consent. On the second visit, a couple of days later, and after a family council, their authorization was granted. Once again they feasted for several days, happy to have the two families joined by their children’s wedding. The date for the ceremony was selected, once again by the fortunetellers, so the couple would have the best possible future together!

The Wedding Ceremony

On that special date, selected with so much love and faith in the promising future, the wedding was celebrated at night at the groom’s home. On that day, but in the afternoon, the bride participated in a ritual bath, washed her hair. Then she had her arms and legs decorated with red feathers, and her face was painted with a yellow pigment. The boy’s family arrived and after telling her that they were very happy to have her be a part of their family, and showering her with presents, they all guided the girl to her new home. They walked through the streets, carrying torches, and singing all the way. When they arrived, the girl was handed an incensory. The boy welcomed his bride at the door holding another incense burner. They exchanged this incense as a symbol of respect to one another. They entered singing and dancing to their new home, where the old women, the cihuatlanque, would tie their blouses together. Then they were formally declared man and wife, and of course, another bountiful feast was given to celebrate such a fortunate event.

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Strawberry Flan INGREDIENTS • 1 pint fresh, ripe strawberries • 3/4 cup granulated sugar • 1 can (14 oz) can condensed milk • 6 eggs • caramelized sugar topping: • 1/2 cup granulated Sugar • mint leaves - optional garnish DIRECTIONS Heat the oven to 350 degrees F. Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup granulated sugar. With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized). Pour caramelized sugar into each of the ramekins. Set aside. Wash the strawberries and remove the stem. Place the strawberrie’s, sugar, eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil. Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. In Spanish, a “water bath” is called a “baño Maria.” Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool. Once it is cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint. THE PERFORMANCE TABLE

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México

Día de San Valentín en

William Moises - Business Development Manager – Hispanic

El Día del Amor y la Amistad

Como ilustra este fragmento de un hermoso poema azteca, desde tiempos precolombinos los Mexicanos consideran muy altamente la amistad, considerándola un precioso regalo de vida. Hoy en día en México, como en el resto del mundo, celebramos el 14 de Febrero, El Día de San Valentín, popularmente llamado El Día del Amor y la Amistad. Por toda la ciudad hay vendedores de globos que ofrecen sus coloridas declaraciones de amor en forma de corazón, ya que la mayoría de ellos han escrito en ellos “Te Amo” “Para mi amor” “Por mi amor”, o “Felicidades”. Deliciosos chocolates, así como flores, especialmente rosas rojas, y tarjetas de felicitación también se venden en todas las tiendas. Si estás en México, ni siquiera intentes ir a un restaurante sin una reservación hecha semanas antes. Parejas de todas las edades salen a cenar en esta fecha tan especial. Como puedes ver, El Día del Amor y la Amistad se conmemora en México de una manera muy similar a la forma en que el resto del mundo celebra, pero seguramente, la amistad y el matrimonio tuvieron expresiones diferentes en la época precolombina. Exploremos cómo se realizaba una boda azteca. THE PERFORMANCE TABLE

Una Boda Azteca

La sociedad azteca era muy estructurada y establecía reglas que regulaban casi todos los aspectos de la vida. Con respecto al matrimonio, un joven azteca podia casarse solo después de cumplir los 20 años. La mayoría de ellos se casaban entre las edades de 20 y 22 años. El matrimonio se arreglaba entre familias, lo que significaba que la joven pareja tenía poco que decir en el asunto, como lo era en la mayoría de las sociedades antiguas. Por supuesto que habia algunas excepciones, y a veces una pareja joven se enamoraba, y con la autorización de ambas familias se casaban. El primer requisito a cumplir, para poder celebrar el matrimonio, era que el joven debía completar su educación y obtener el permiso de sus maestros para abandonar la escuela. 36

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Su familia tendría que ofrecer un banquete para los maestros, en el que pedirían el permiso necesario. Tendrían que preparar muchos platos para esta ocasión, incluidos tamales y cacao o chocolate. Después, los familiares del novio, su padre y los hombres del barrio hablaban con los educadores mientras les mostraban un hacha “que simbolizaba el deseo de este joven de cortar los lazos que lo unen a ti, ya que quiere casarse; toma este hacha y permite que nuestro hijo sea liberado”. Los maestros procedían a aceptar el hacha como símbolo de su consentimiento y después de pronunciar un sermón en el que amonestaron al joven a obedecer siempre a los dioses, a ser honorable, a ser un buen proveedor para su esposa y familia y un valiente guerrero cuando estaba en guerra, abandonarian la casa. ¡Obviamente sin resentimientos!

La Joven Novia

Los padres del novio seleccionaron cuidadosamente a la novia para su hijo, solicitando el consejo de los adivinos más respetados. Los magos estudiaban los signos bajo los cuales nació cada una de las chicas elegidas, y luego sugerían la novia ideal para él. Una pareja de ancianas del barrio llamadas cihuatlanque, solicitaban en nombre de los padres del novio, permiso a la familia de la muchacha para que se llevara a cabo el matrimonio. Tradicionalmente, la primera vez que visitaban a la familia, los padres negaban su consentimiento. En la segunda visita, un par de días después, y tras un consejo de familia, se les concedia su autorización. Una vez más festejaban durante varios días, felices de tener a las dos familias unidas por la boda de sus hijos.

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La fecha para la ceremonia seria seleccionada, una vez más por los adivinos, ¡para que la pareja tuviera el mejor futuro posible juntos!

La Ceremonia de la Boda

En esa fecha tan especial, seleccionada con tanto amor y fe en el futuro prometedor, la boda se celebraria por la noche en casa del novio. Ese día, pero por la tarde, la novia participaria en un baño ritual donde se lavaría el cabello. Luego le decorarían los brazos y las piernas con plumas rojas, y pintarían su cara con un pigmento amarillo. La familia del joven llegaria y después de decirle que estaban muy felices de tenerla como parte de su familia, y colmarla de regalos, todos guiaron a la joven a su nuevo hogar. Caminando por las calles, llevando antorchas y cantando todo el camino. Cuando llegaron, la joven recibiría un incenso. El joven daria la bienvenida a su novia en la puerta sosteniendo otro quemador de incienso. Intercambiaron este incienso como símbolo de respeto mutuo. Entrarian cantando y bailando a su nuevo hogar, donde las ancianas, las cihuatlanque, les atarian las blusas. Luego serian declarados formalmente hombre y esposa, y por supuesto, se daria otra fiesta abundante para celebrar un evento tan afortunado.

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Flan de Fresa INGREDIENTES • 1 pinta de fresas frescas y maduras • 3/4 taza de azúcar granulada • 1 lata (14 oz) de leche condensada en lata • 6 huevos • cobertura de azúcar caramelizada • 1/2 taza de azúcar granulada • hojas de menta - guarnición opcional PREPARACIÓN Calentar el horno a 350 grados F. Poner una sartén pesada o cacerola a fuego medio durante 30 segundos. Agregue 1/2 taza de azúcar granulada. Con la parte posterior de una cuchara de madera, mantenga el azúcar en movimiento constantemente en la sartén hasta que el azúcar se derrita por completo, y de un rico color marrón medio (caramelizado). Vierta azúcar caramelizada en cada uno de los moldes. Reservar. Lave las fresas y retire el tallo. Coloque las fresas, los huevos, el azúcar y la leche condensada en un procesador de alimentos o licuadora y mezcle hasta que las fresas se piquen y todos los ingredientes se mezclen a fondo. Sirva la mezcla de fresas en cada molde. Cubra cada molde con papel de aluminio. Coloque cada molde en una sartén grande abierta y a prueba de horno. Añadir agua muy caliente a la sartén. Los moldes deben sumergirse aproximadamente 3/4 en el agua. En español, un “baño de agua” se llama “baño María”. Coloque cuidadosamente la sartén en el estante central del horno y hornee durante 30 minutos. Después de 30 minutos, retire cuidadosamente cada molde del agua, destape y deje enfriar. Una vez que esté frío, colóquelo en el refrigerador para enfriar. Cuando esté listo para servir, pase un cuchillo de corte alrededor del exterior de cada molde para aflojar el flan. Luego, coloque el plato de servir encima de cada uno y voltéelo. Puede ser necesario golpear el molde para forzar que el flan caiga sobre el plato. Decorar con fresas frescas y menta. THE PERFORMANCE TABLE

Spring Produce the delightful taste of

Kevin Delevan - Category Manager Produce

With produce being a BIG trend for 2022 and spring time being (in my opinion) the best time for fresh produce. Now is the time to look at how you can elevate your produce game. These are easy tricks for a different take on produce as well as to offer healthier options.

Great Produce Menu offerings for the Spring It is hard to fight the beautiful weather that spring brings. Families are venturing out and looking for the one spot that can cater to all of their members dining requests. We are finding that kids are requesting options other than potatoes and mac n cheese as sides. We can thank the schools for offering healthier options and in kids eyes more unusual options. Check out some of these great options to offer as side dishes. They are great plain or incorporated into something else. Either way you are still offering a fresh option.

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ASPARAGUS You can sauté, grill, or steam. All it takes is some salt and pepper and olive oil. Add a sunny side up egg for extra flavor. BRUSSELS SPROUTS So many possibilities. Shaved or whole. The sky is the limit. CABBAGE Oven roasted is our favorite way to serve. CARROTS Add ginger, butter, and honey to a sauté pan and Viola! Best golden side out there. CAULIFLOWER Great vegan/vegetarian offering. You can fry and use as a wing substitute. CUCUMBER Have you ever stuffed a cucumber? Chicken salad boats are a fresh easy way to add a different take on a cucumber BROCCOLI Fry this and toss in our Asian Pride Sweet Chili sauce for a unique side. No batter necessary RADISH Have you tried this fried? YUM! POWER BLEND A great salad base or use for a quick stir fry base.

Build a Better Nacho

Let’s face it, nachos are here to stay. They are a quick way to get food out fast. Below is my take on an elevated nacho offering using produce as the star.

Duck Nachos INGREDIENTS • Wonton “Chips” • Confit Duck Leg • Fresh Avocado • Shredded Red Cabbage • House Soy “Pickled” Jalapeno slices • Goat Cheese • Fresh Cilantro Leaves DIRECTIONS Cut wonton sheets into 4 triangles. Fry to create the “chip”. Layer with sauteed duck, fresh avocado slices, shredded purple cabbage, and pickled jalapenos. Top with goat cheese and fresh cilantro.

SOY JALAPENO PICKLE • ½ cup low sodium soy sauce • ½ cup water • ¼ inch fresh jalapeno coins Boil all ingredients for 2 minutes, refrigerate for 8 hours. Good for 3 days.

Recommended Items

PFS ITEM #907446 - CILANTRO FRSH W&T PFS ITEM #625682 - AVOCADO HLVS 42-56 CT IW PFS ITEM #314670 - CABBAGE RED SHRED 1/8”

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All you need is love

AND COFFEE

Vanessa Hunter - Beverage Chemical Specialist Candy, flowers, heart-shaped notes and COFFEE – what’s not to like about Valentine’s Day? With Valentine’s Day upon us, what better way to “espresso your love” or say “I love you a latte” with our Coda coffee line. Performance Foodservice has added a premier craft coffee to its portfolio, roasted in Denver, Colorado. Our beans are hand selected and expertly roasted to provide favorable complex flavors. Coda coffee is committed to working with its growers to influence sustainable growing practices, exceeding fair trade practices and sourcing the best beans in the world. We offer something for everyone, light roast, medium roast and our dark roast collection. You may not be able to match the robust profession of love from Saint Valentine of the 3rd Century, but you can come close with one of our Coda coffee Valentine Day recipes.

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Chocolate Covered Strawberry Mocha INGREDIENTS • 2 tbsp Monin® Strawberry Syrup • 2 tbsp Chocolate Syrup • 2 Shots Coda Notorious Espresso • Warm or Steamed Milk

GARNISHES • Whipped Cream • Chocolate Dipped Strawberries

PREPARATION Add syrups and espresso in a serving cup and stir. Fill cup the rest of the way with warm or steamed milk. Garnish with whipped cream chocolate syrup and a fresh . strawberry.

Raspberry White Chocolate Mocha INGREDIENTS • 1 tbsp Monin® Raspberry syrup • 1 cup milk • ¼ cup white chocolate morsels • 1 tbsp Raspberry syrup

GARNISHES • Whipped Cream • Heart Shaped Sprinkles

PREPARATION Add milk to saucepan bring to a simmer. Stir in white chocolate morsels until melted. Remove from heat and pour into a serving cup. Stir in coffee and raspberry syrup. Garnish with whipped topping and sprinkles.

Lovers Soda’s for Two INGREDIENTS • 8 oz Cold Coffee • 2 tbsp unsweetened cocoa powder • 4 tbsp heavy whipping cream • 8oz cold seltzer water • 2 large scoops of chocolate ice cream

GARNISHES

• Milk or Dark Chocolate Shavings

PREPARATION Pour 4oz of coffee into two tall chilled glasses. Add 1 tbsp of cocoa powder into each glass, stir gently. Add 2 tbsp of heavy whipping cream to each glass. Pour 4oz of seltzer water into each glass and stir. Place a large scoop of chocolate ice cream in each glass. Fill the additional seltzer water to the top of the glass. Garnish with chocolate shavings.

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The Flavor of Love Monin Strawberry Syrup will provide you with the mild, sweet, and authentic taste of strawberries. It’s a favorite flavor and fruit, and now you can have the delicious taste of strawberries in your own flavored syrup. Try adding Monin Strawberry Syrup to your lattes, mochas, teas, lemonades, shakes, smoothies, sodas, cream sodas, flavored sodas, steamers, milk, and more. The possibilities really are endless with this syrup. You can add Monin Strawberry Syrup to your waffles, pancakes, oatmeal, ice cream, cheesecake, and more for another spectacular treat. Enjoy the delightful taste of Monin Strawberry Syrup. It can be paired with other Monin syrup flavors for something unique. Try this special beverage at home and share the taste with your family and friends. Pour 0.75 oz.of Monin Strawberry Syrup and 0.75 oz.of Monin Pineapple Syrup into a glass of ice. Fill the rest of the glass with club soda and enjoy!

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LET’S SPRING ON THE BAKING Kay Ross - Non-Foods Specialist

Spring for Thoughts

Now that we are embarking on a New Year, every moment is a fresh new beginning! What better time than springtime? Spring is hopeful; the birds are chirping, the flowers are blooming, and the beautiful weather can make anyone smile. I think Spring is the best season. With Valentine’s Day, St. Patrick’s Day, and Easter on the horizon, it’s a perfect time to celebrate. As you begin to prepare for your traditional celebrations, we would like

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to introduce to you the different Non-Foods options we have to offer that will help make these celebrations more memorable. As an additional perk for being our valuable customer, we can also provide you with some amazing, first-class baking equipment. Let us be your one stop shop for all your holiday baking needs. Our Area Managers will partner with you to help supply you with any disposable or equipment and supply needs you may have.

Spring for Baking

Did you know studies show that baking can relieve stress and improve your mental health? Not only will it give you comfort, the finished product is so rewarding, and after the year we all have had I could use a bit of comfort in my life. What better way to ease some of your stress by baking? Let’s talk cookies. Cookies have become the life of the party, they are simple and at the same time they can be THE PERFORMANCE TABLE

fun and elegant. I truly believe there’s a cookie out there for everyone. If catering plays a special role for of your business, then cookies can be an essential addition to your catering needs. Not only can we provide you with the ingredients needed for baking cookies, we offer an array of different on-the-go options that will help you display your finished product in a way that sets a standard above the rest. Not to mention we have a vast selection of baking pans and cooking utensils that is vital to helping you displaying your passion. Below you find a list of some of the more commonly used items needed for making your special event more special, and less stressful. Oh, and for your pleasure, I have also included my favorite cookie recipe for your enjoyment.

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Sugar Cookies INGREDIENTS • 3 cups all-purpose flour • 1 ½ teaspoons baking powder • ½ teaspoons salt • 1 cup unsalted butter (softened) • 2 oz cream cheese (softened) • 1 cup sugar • 1 large egg • 1 teaspoon almond extract • 1 teaspoon vanilla extract DIRECTIONS 1. In a small mixing bowl whisk together flour, baking powder, and salt. 2. In a separate larger mixing bowl or in your stand mixer cream together butter and cream cheese until creamy. Add in sugar and continue to mix until light and fluffy. Last, add in your egg along with your almond and vanilla extract. 3. Slowly add your dry ingredients into your mixer with your wet ingredients until well combined. Cover and chill for 1 hour or overnight. 4. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper. 5. Roll dough into balls (about 2 tablespoons per cookie) and place on your prepared baking sheet. Bake for 14-15 minutes then allow to cool on the pan for 5 minutes before allowing them to cool completely on a rack. FROSTING • 4 oz cream cheese (softened) • ¼ cup unsalted butter (softened) • 2 cups confectioners’ sugar • 1 teaspoon vanilla extract • 1 drop food coloring (your choice depending on occasion) • ½ cup white sprinkles (optional 1. Cream together cream cheese and butter in a stand mixer or with an electric mixer. Once your cream cheese and butter are well combined and creamy add in sugar and vanilla and then continue to beat until your frosting is creamy and smooth. Add in a small amount of food coloring until you get your desired color. 2. Once cooked and completely cooled spread on cream cheese frosting and decorate with white sprinkles. THE PERFORMANCE TABLE

Spring for Packaging

Below is a list of items that will make packaging your baked goods simple. Our non-foods options are available and ready to ship at your convenience. Let your Area Manager know how soon you would like shipping to begin. PFS ITEM #996070 – 16X24 BAKERY PAN LINER What is a pan liner? A baking liner you place on a pan prior to baking. It has a non-stick surface making it easy to remove your deliciousness. It prevents over-browning of the edges and helps insulate your food. And the best part, which is my favorite part, it makes clean-up so much easier. PFS ITEM #9423893 – 7X7 CLEAR LIP & TAPE INDIVIDUAL PLASTIC BAG Who doesn’t enjoy taking a snack for later? This bag helps to do just that. It is perfect for your customers to take cookies on-the-go to be enjoyed later. This bag is also good for prepackaging as they can be packed and sealed securely very quickly with ease. The lip and tape closure allows the seal to be resealed multiple times without losing strength in the bag. PFS ITEM #9316178 – 12” CATERING TRAY CONSERVE ROUND BLACK & PFS ITEM #9263952 – LID FOR 12 BLACK CATERING TRAY This beautiful sleek black 12” round polypropylene tray (EMI 7208) by EMI Yoshi represents both environment friendly and can help to uplift your service by adding accents to any of your catering needs. You will find that being made of polypropene, transporting and storage will be effortless. This trays will take your service to the next level. Your guests will appreciate the extra

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attention you have shown by making their special events look glamorous. There is a clear lid (EMI-320LP) that fits this tray that completes the package. This lid is recyclable, disposable, and along with the tray can be reusable. Let’s add this tray and lid to your next catering event. PFS ITEM #445879 – 9X9X2.5 WHITE KRAFT TUCK TOP BAKERY BOX Who likes convenience? Well this bakery box is just what you need. The beautiful box is made from recycled paperboard, white on the outside and brown on the inside. To help make transport and storage easier its ships as one-piece. You can easily assemble it into a folded carton that has lock corners closures and a tuck top to so that your delicious baked goods are kept secure. As a bonus, it’s reversible and can be folded with the Kraft on the outside and white on the inside for some added fun. So put those delicious cookies from the recipe I provided or any other baked goods in a box that was designed to fit your needs.

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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 led the startup of Skillet Kitchens, in partnership with Kimble’s, which currently serves correctional detention facilities, throughout the Southeast. 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 #

619106 478724 479380 503887 625556 631441

PACK

2 6 12 4 12 8

SIZE

100 CT 1 LT 8 OZ 5 LB 1 LB 1 LB

BRAND

FIRST MARK ASCEND ROMA CONTIGO CONTIGO ROMA

DESCRIPTION

CONT FOAM 3C 9X9X3 WHI HNGD LG BAR MIX SWEET & SOUR PASTA FUSILLI GF FC IQF CHEESE CHED MILD SHRED FINE GUACAMOLE SOUTHWEST FZ PASTA FETTUCCINE GF

THE PERFORMANCE TABLE

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

THE PERFORMANCE TABLE