AN ESSENTIAL PERFORMANCE FOODSERVICE - ATLANTA PUBLICATION
GRILLING EDITION 2021
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contents
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Editorial Introduction from Business Development Manager Bryan Corsini
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Culinary Corner Chef Tony Schmidt
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Origins of Sweet Tea Jack Estes
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Celebrating a Summer Fiesta Party Meghan Padgett
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Grilling: Italian Style Bryan Corsini
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Sizzle Your Seafood on the Grill Jeff Meagher
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Summertime Foodservice Meghan Padgett
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The Delights of Summer Kevin Delevan
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Summer Spanish Staycation William Moises
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BBQ in a Box 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
C
onsider, if you will a place where all things are kissed by fire before they are served. As summer quickly approaches, our thoughts turn toward the most ancient way of cooking food, over fire! It is a simple and effective way to cook almost anything. Just think about it. What makes an ear of corn golden and delicious, rolling it across a hot grill to give it color, texture, and flavor. Don’t stop there, how about grilling a half head of Romaine lettuce before making your favorite Caesar Salad! Dessert? Something sweet? Try Pineapple slices or halved Peaches grilled until they are just soft then sprinkled with Tajin. Then, of course, a few Allegiance Pork Chops or a savory Braveheart Ribeye, Striploin, hand cut and seasoned with salt, pepper and Piancone EVOO. Grilling, a rare medium, well done! From seafood to appetizers, from produce to meat products we are here to help. Chef Tony is always at the ready with recipes for the grill that are sure to make your customers add innovation to their menus. Meghan Padgett can add new ideas and applications to serve branded product affordably and creatively. Jeff Meagher leads the way in presenting Fresh and Frozen Seafood suitable for any grill application from Mom and Pop to Elegant White Tablecloth. Yours truly is always at your service with Braveheart, Allegiance and Piancone Veal and Lamb solutions for almost any application. Lastly we cannot forget packaging and supply for those great take-out options with Kristina McSpadden. Remember, no matter what your needs are, your Business Development Management Team is here to help. BRYAN CORSINI Business Development Manager Italian & Center of the Plate
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As the weather starts to break, its time to lighten it up and get ready for grilling season. Grilling season is a favorite for me as it a great way to get great flavor into food as well as transform the great ingredients that you procure. While the mind typically wanders to delicious steaks, grilling vegetables and salads allows you to transform produce into a different eating experience! Couple that with some of the population trying to eat less meat and you have the opportunity to add flavorful dishes beyond the typical salad or steamed vegetables. Included you will find some easy dishes to get grilling!
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Culinary Corner TONY SCHMIDT - EXECUTIVE CHEF & DIRECTOR OF BUSINESS DEVELOPMENT
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Grilled Caesar Salad INGREDIENTS • 1 Ea Peak Romaine Heart • 3 OZ Roma Caesar Dressing • 2 OZ Piancone Shaved Caesar Blend • 2 Pieces Heritage Ovens Artisan Ciabatta Cluster (Broken off from the cluster) • Salt and Pepper • Piancone Extra Virgin Olive Oil DIRECTIONS 1. Trim the root end of the romaine and drizzle with olive oil. Season with salt and pepper. 2. Place onto a hot grill and cook until grill marks form and the outside is charred slightly. About 1 minute per side. 3. Criss cross the lettuce on a plate, add dressing and garnish with the cheese. Place the toasted bread on the side.
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Charred Broccolini Gnocchi
INGREDIENTS • 5 Ea Broccolini, Trimmed • ¼ C Sweet Onion, Diced • ½ Package Piancone Gnocchi, Blanched • 6 Ea Heirloom Cherry Tomatoes, Halved • ½ C Roma Bulk Hot Italian Sausage, Cooked and Crumbled • ¼ C Piancone Extra Virgin Olive Oil • 2 Ea Peak Garlic Cloves, Minced • 1 t. Red Pepper Flakes • Salt and Pepper DIRECTIONS 1. Toss the broccolini in olive oil, salt and pepper. Place onto a hot grill and cook for about 5 minutes, turning frequently. 2. In a sauté pan, add the olive oil and bring to a medium heat. 3. Add the garlic and onions and cook until translucent. 4. Add the red pepper flakes, charred broccolini and gnocchi. Cook until gnocchi are hot and browned slightly. 5. Add the tomatoes and cook until soft.
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Grilled Vegetable Tortellini Salad Charred Guacamole INGREDIENTS • 2 C Broccolini, Grilled and cut • 1 C Peak Yellow Squash, Thick sliced and grilled • 1 C Peak Zucchini, Thick Sliced and Grilled • 1 C Peak Red Pepper, Thick Julienne and Grilled • 2 C Peak Grape Tomatoes, Grilled (Use a perforated hotel pan) • 1 C Village Garden Garden Vinaigrette • 2 C Roma Precooked Tortellini, blanched • Piancone Extra Virgin Olive Oil • Salt and Pepper
INGREDIENTS • 2 Ea Avocados, Ripe • 1 Sweet onion, cut thick • 1 Ea Poblano Pepper • 1 Ea Jalapeno Pepper • ½ C Contigo Fire Roasted Salsa • ½ C Contigo Fire Roasted Diced Tomato • 1 C Salsa Fresca • ¼ C Cilantro, Rough Chopped • ¼ C Fresh Lime Juice • Salt and Pepper
DIRECTIONS 1. For the vegetables, toss with olive oil, salt and pepper and grill over a high heat. Let cool.
DIRECTIONS 1. Remove the avocado from their skin but leaving whole using a spoon. 2. Cut the onion into 3 discs, skin removed. 3. Coat the peppers and onions in olive oil, salt and pepper and grill until charred. 4. Remove from grill and dice the peppers and onions. 5. Coat the avocado in olive oil, salt and pepper and grill until caramelized. Let cool and dice. 6. Combine all ingredients and reserve for service.
2. Combine all ingredients and reserve for service.
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JACK ESTES BUSINESS DEVELOPMENT MANAGER – BEVERAGE AND CHEMICALS
Origins of Sweet Tea
Do you ever wonder where good ol’ sweet tea originated? Well take a look around the neighborhood. Tea is second only to water as the most consumed beverage in the world. Sweet tea is a staple here in the south and the oldest known published recipe was in 1878 in Virginia. Popularity soared in 1928 during prohibition. Southern ladies and gentlemen accustomed to a little snort in their beverage turned to sugar as the new order of the day. The amount of sugar varies by locale, but the south is the undisputed champion of all time. The peculiar look you witness when asking for your beverage of choice in a northern environment is just caused by the fact that they just don’t know no better, bless their hearts. Long a staple of fried chicken and potato salad dinners, you just can’t beat the refreshment of a large cool sip on a hot summer day. Sweet tea purists maintain that the only way to prepare a proper sweet tea is to add the mixture of water and sugar while the tea is still hot. It is noted that the farther west you travel in the south, the sweeter the tea but make the recipe your own by delightful experimentation.
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CELEBRATING A SUMMER FIESTA PARTY MEGHAN PADGETT - BUSINESS DEVELOPMENT MANAGER – EXCLUSIVE BRANDS Today Mexican Cuisine is a nice blend of indigenous and Spanish cuisine. It is still based on beans, corn, tortillas, and chile peppers, but these are now usually served with some sort of meat and cheese. Most dishes come with some sort of rice and spices as well, a clear nod to the European influence. Since the colonization, many cuisines have influenced Mexican Food, including French. The French intervened in Mexico in the 19th century, and their food was enjoyed by the upper class even after they left.
The basics of Mexican cuisine can be traced back to 7000 BCE, when Mexico and Central America had yet to be colonized. Back then indigenous people roamed the area and survived by hunting animals and gathering plants. One of the most common plants in the area was the wild chile pepper, which they ate frequently. As is the case with many countries in today’s world, Mexico was created through colonization, in this case from the Spanish. The Spanish introduced many of their own recipes and dishes into the indigenous culture, like rice, olive oil, garlic, coriander, cinnamon, and many other spices. They also brought many domesticated animals like pigs, sheep, cows, chickens, goats, and more for a reliable source of protein. The cows, goats, and sheep were used for dairy as well, with cheese becoming a main ingredient in many dishes. Bringing this rich culture and history into your home during the summer vacation season is sure to delight and satisfy all of your culinary and holiday needs!
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Chorizo and Black Beans
INGREDIENTS • 4 tablespoons Olive Oil • 5 pounds Chorizo • 1 pound Chopped Onion • 8 Jalapeno Pepper, chopped • Salt to taste • 4 tsp Ground Cumin • 4 tsp Ground Red Pepper • 10 Garlic Cloves chopped • 3 cups Chicken Broth • 1 #10 can Black Beans • 6 cups Chopped Tomatoes • Monterey Jack Cheese • Green Onion
DIRECTIONS Add oil to pan, sauté chorizo until cooked through. Remove and drain chorizo. Add onions and jalapenos to the pan and sauté for 4 minutes. Add salt, cumin, red pepper, and garlic. Sauté for 1 additional minute. Stir in broth and beans, bring to a boil. Cook for 5 minutes. Mash to desired consistency. Spoon bean mixture into a single serve iron skillet and top with chorizo, cheese, and tomatoes. Bake until lightly brown and bubbly. Garnish with green onions. Serve as an appetizer with tortilla chips or as a side dish.
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Menudo
INGREDIENTS • 2 lbs Pig’s Feet • 1 large onion, peeled and chopped • 1 ancho chile, roasted, seeded, peeled and coarsely chopped • 2 poblano chiles, roasted, seeded, peeled and coarsely chopped • 2 Cups Dried Hominy • 5 Garlic Cloves, peeled and chopped • 1 table spoon oregano • 5 Peppercorns • Water DIRECTIONS 1. Cover hominy with water and soak overnight. Then place hominy in a medium pot, cover with 2-3 inches of water and bring to a boil. Reduce to a simmer and cook hominy for 2 hours, adding more hot water as necessary to keep hominy covered. 2. Drain hominy and place into a large pot. Cut tripe into bite-size pieces and add into pot. Add pigs feet, onion, oregano, garlic and peppercorns. Cover with 2-3 inches of water and bring to a boil. Reduce to a simmer and cover. Simmer for 2 hours. Add in chiles, cook for an additional hour and then serve hot. 3. You may remove the pig’s feet, remove the meat from them and replace the meat back into the pot before serving. 4. Serve this soup with tortillas and chopped onion and cilantro.
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Spicy Flank Steak
Cod with Chimichurri
INGREDIENTS • 4 tbsp Olive Oil • 5 tsp Paprika • 4 ½ tsp Cumin • 3 tsp Brown Sugar • 1 tsp Red Pepper • ½ tsp Celery Seeds • 6 cloves Garlic chopped • 3 pounds Flank Steak • Kosher Salt to taste • Black Pepper to taste
INGREDIENTS • ½ cup Olive Oil • 4 Cod filets • Kosher salt • Black Pepper • 5 tsp Chimichurri Sauce
DIRECTIONS Create spice rub for flank steak by combining Olive oil, Paprika, Cumin, Brown sugar, Red pepper, Celery seeds, Garlic. Rub evenly over the flank steak and marinate a minimum of 2 hours, up to 24 hours. When ready to grill sprinkle salt and pepper on flank steak. Grill to desired doneness. Remove from the grill and rest. Slice against the grain and server either over a bed of Spanish or yellow rice and/or with tortillas. You can also use this as a great filling for a burrito.
DIRECTIONS Rub chimichurri sauce on the cod. Cover and chill for minimum of 2 hours. Sprinkle cod with salt and pepper. Grill until desired doneness is achieved. Remove from grill. Serve as is or break into chunks to add to a taco or burrito, You can also use as a topper to nachos.
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GRILLING: ITALIAN STYLE
BRYAN CORSINI BUSINESS DEVELOPMENT MANAGER Italian & center of the plate
W
hen thinking of Italian food, most people think of pasta, rich tomato sauce, and lots of cheese. However, the heart of Italian food is based on the grill. Great pieces of meat, poultry, sausage, and even pizza are all classically grilled Italian dishes. Steaks and Chops Italian Style! Italians raise some of the best beef in the world. Legendary Tuscan steaks originate from this cattle stock. I always talk about my Tuscan Heritage and discuss our relentless pursuit of Grilled Meats in all categories. Beef, Veal, Lamb and Pork are full of flavor and considered some of the best traditional Italian dishes in the world. You can grill a steak in the traditional Italian style, with a few additions of flavor. The secret is based on simplicity. Season the steak with a little Lemon, Lime or Orange juice before you grill it. Then serve the steak with a small drizzle of Extra Virgin Olive Oil and some Kosher or Sea Salt and Coarse Ground Black Pepper. The lemon juice will add a bright flavor and keep the meat tender while it grills.
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Grilled Veal Chops
Grilled Italian Pizza
INGREDIENTS • 4 bone-in rib veal chops • 1/2 cup olive oil • 6 TBS fresh squeezed lemon juice • 3 TBS garlic paste or 3 large cloves of garlic minced • 1 TBS minced fresh Thyme • 1 TBS minced fresh Rosemary • Salt & pepper • 1 cup parsley • 2 cloves garlic (or 2 TBS garlic paste • 3 TBS fresh squeezed lemon juice • 1/2 teaspoon of thinly sliced lemon peel • 1/2 cup olive oil • Salt & pepper
One of the most common Italian dishes is pizza. The type of pizza served in Italy is very different from pizza served in the USA. Italian pizza is more like toasted flatbread, without a lot of toppings. It is usually drizzled with a bit of olive oil.
DIRECTIONS 1. Cut off any excess fat that may be on your chops. In a mixing bowl, combine, oil, lemon juice, garlic paste, thyme, Rosemary and salt and pepper. Mix until combined. 2. Coat each chop in the marinade and then allow them to sit in it in either the bowl or a plastic bag in your refrigerator for 2 hours or up to 24 hours. 3.When ready to cook the chops, remove from marinade and discard marinade. Pat chops dry with a paper towel. Season chops with a bit more salt and pepper and grill over high or med-high heat via your outdoor grill or grill pan for approximately 7-9 minutes per side (cook time will vary on the thickness of your chops). 4. The internal temperature of your chops should reach 140145 degrees, allow your chops to rest for at least 5 minutes before enjoying.
The secret to a great pizza is cooking with intense direct heat. The temperatures required are best achieved from a grill, not an oven. To make your own, start with small, thin-crusted pizza. Top it with whatever you like and grill just long enough for the crust to get brown and crunchy, and for the BACIO cheese to melt. Keep a close eye on the pizza, as it cooks quickly on a hot grill and can easily turn from crunchy to burned in a matter of minutes. Grilling pizza successfully will take practice, but once you get the hang of it, what a GREAT and TRADITIONAL cooking method.
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SIZZLE YOUR SEAFOOD ON THE GRILL
I
’m not sure when grilled seafood got a reputation for being difficult-nearing-impossible to cook, but I’m here to open your mind to a family recipe and style of gilling that will please all seafood lovers.
PRACTICE MAKES PERFECT
JEFF MEAGHER BUSINESS DEVELOPMENT MANAGER SEAFOOD & CENTER OF THE PLATE 14
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Many grillers consider fish fillets and steaks their biggest challenge. They remember the times when fish stuck to the grate and fell to pieces when they tried to take it off the grill. To greatly improve your chances of success, learn to grill firm fish first, especially the ones that are a bit oily, including salmon, swordfish, and tuna.
DON’T OVERDO IT Fish and seafood don’t have the muscle structure and firmness that many four-legged creatures have. Therefore, marinades work more quickly to break down the structure of fillets and steaks. So, to prevent mushy textures, limit marinating times to just a few hours. And, above all else, don’t overcook fillets and steaks. FEED THE FIRE Don’t be afraid of high heat. It creates a bit of a crust on the surface of fish, and the crust helps the fish release from the cooking grate. The thinner the fillets or steaks you have, the higher the heat should be. NO FLIP-FLOPPING Every time you turn fish on the grill, you create a new possibility for sticking, so turn it only once. Pending the thickness of your seafood, 3-4 minutes may be all it takes.
Grilled Bacon Wrapped Shrimp Marinated in Raspberry Chipotle Sauce INGREDIENTS • 12 shrimp • 12 strips of bacon • 1 cup Raspberry Chipotle sauce DIRECTIONS
QUICK FINISH Grill the first side longer than the second. This assures you a nicely developed crust on the first side. Plus, if you are grilling with the lid closed (as you should), the second side will begin to cook while the first side is on the grate. So, the second side will not need as long on the grate
1. Thaw the shrimp under cold water and then begin to wrap in bacon. You may want to keep the shrimp firm, semi frozen, to make the wrapping easier. 2. You can use any bacon, but my favorite is our Mariah Hickory Hardwood Smoked with Black Pepper. 3. After you’re done with the wrapping, marinate in Raspberry Chipotle Sauce for 2-3 hours.
BEACH TRIP RECIPE
4. Grill until bacon is fully cooked.
It really doesn’t matter where the beach is located just as long as you are at the Beach! To make this easy, simply start with Empires Treasure Peeled and Deveined Tiger Shrimp.
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SUMMERTIME FOODSERVICE MEGHAN PADGETT - BUSINESS DEVELOPMENT MANAGER - EXCLUSIVE BRANDS
Summertime in foodservice can be a mixed bag. Some restaurants can capitalize on sales due to being in a travel destination. Some do well by tying into local festivals and outdoor events. Many will draw increased foot traffic due to offering outdoor dining. Unfortunately, the majority will suffer a slowdown due to their regulars going on vacation. This is why it is important to develop a marketing game-plan. A way to capitalize on dining during the summer is to give customers a reason to dine with you. Summertime is a great time to roll-out a new menu. You can also host tasting events and sponsor charity fundraisers. Promote your loyalty rewards programs by running special incentives or promotions. Social media is also a great outlet for promotional opportunities. You can celebrate the summer holidays with special menus, boxed carryout specials, or prepackaged family picnics. Summer is also a great time to market local produce. Create fresh dishes based on what is available. This is a great time to show your team’s creative flair. Summer guests are often more open to new food experiences. When you create a dish, post pictures on social media. Encourage customers to share their experiences. This creates a wonderful media buzz.
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Blueberry Grilled Cheese INGREDIENTS • 2 tablespoons butter • 2 slices thick sandwich bread • 1/2 cup blueberries • 4 ounces brie cheese, rind removed • Drizzle of honey DIRECTIONS 1. Butter both sides of sandwich bread and place on a warmed cast iron skillet or griddle (or similar). Cook over medium heat for 2-3 minutes or until lightly browned, and then flip each slice. 2. Place brie cheese and blueberries on one piece of bread (the cooked side).Drizzle with honey. 3. Place the other piece of bread on top of blueberries. Cook until cheese is melted and both sides of sandwich are lightly browned, flipping as necessary.
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Grilled Avocado and Tomatillo Salsa Grilled Tomatoes with capers and INGREDIENTS • 4 tomatillos, husks removed, rinsed, quartered • 3 serrano • 1 clove garlic • 2 avocado halves • ½ onion, quartered • Handful cilantro • 1/2 teaspoon salt DIRECTIONS 1. Grill the tomatillo, serrano, garlic, avocado and onions until charred. Place the tomatillo, chile, garlic, avocado, onion, cilantro, and salt in a blender and blend. Do not over blend. Salsa should be chunky. Taste and add more salt if needed. 2. This salsa tastes great at room temperature, cold, and cooked. 3. For an entrée suggestion you can use the salsa as a pesto type of sauce with angel hair pasta and grilled shrimp.
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whipped Burrata
INGREDIENTS • 1 medium red tomato • 1 medium green tomato • 6 oz nonpareil capers • 1 ball of burrata • Fresh lemon – grill lemon to add a depth of flavor – will • need zest and juice • Drizzle olive oil • Salt and pepper to taste DIRECTIONS 1. Mix burrata, lemon juice and lemon zest in a bowl until light and fluffy. Keep refrigerated until ready to use. Slice tomatoes ½ inch thick, sprinkle with salt and pepper. On a well oiled grill place sliced tomatoes and allow them to cook until charred. Grill ciabatta clusters. 2. Arrange grilled tomato slices on plate. Sprinkle with capers and salt and pepper. Add a spoonful of whipped lemon burrata. Drizzle with olive oil. Serve with grilled ciabatta cluster.
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The Delights of Summer KEVIN DELEVAN Category Manager Produce
Summer produce doesn’t need much to taste delicious, but the abundance of peak-season veggies can be overwhelming without a game plan. So when the market overflows with golden ears of corn and our gardens are overrun with plump zucchini and shiny heirloom tomatoes, there’s only one thing to do: Cook it all, then cook some more. If you’re sick of zucchini bread or regular salads, we’ve got you covered. These delicious summer vegetable recipes are guaranteed to turn a full fridge into a full dinner table. Produce lovers, start your engines. 18
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Grilled RomaCrunch with Blue Cheese & Bacon Vinaigrette
INGREDIENTS • 3 tablespoons olive oil • 2 large shallots, diced • ½ pound bacon, chopped • ½ cup apple cider vinegar • 2 teaspoons sugar • 3 heads RomaCrunch® lettuce, cut in half lengthwise • ½ cup crumbled blue cheese • Salt and freshly ground black pepper to taste DIRECTIONS 1. Heat 1 tablespoon of olive oil in a sauté pan over high heat. Add the shallots and bacon and cook, stirring occasionally, until the bacon is crispy. If needed, drain off some of the rendered bacon fat. Add cider vinegar, sugar, and stir to combine. Remove from heat, season with salt and pepper, and set aside. 2. Preheat a grill pan to high heat. Brush the RomaCrunch lettuce with the remaining 2 tablespoons of olive oil. Place on the grill cut side down, and quickly sear.
Butternut Squash & Broccolini Salad INGREDIENTS • One bunch Mann’s Broccolini®, stalks trimmed in half • 2 20-oz. bags Mann’s butternut squash cubes • 2 tablespoons dry vermouth • 2 tablespoons white wine vinegar • 1 large shallot, chopped • 1 tablespoon coarse-grained Dijon mustard • 2/3 cup extra-virgin olive oil • 2 tablespoons chopped fresh parsley DIRECTIONS 1. Blanch Broccolini in large saucepan of boiling salted water until crisp-tender, 2 minutes. Transfer to bowl of salted ice water until cooled. Drain and pat dry. 2. Cook butternut squash in the same pot of boiling water until just tender, about 12 minutes. Drain and rinse with cold water. Transfer squash to large bowl and drizzle it with the vermouth. Toss gently and let stand 5 minutes. Meanwhile, whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Pour over squash and toss to coat. Stir in Broccolini and parsley. Season to taste with salt and pepper.
3. Serve the RomaCrunch, cut side up, and drizzle the bacon dressing over the top. Sprinkle with blue cheese and garnish with extra cracked pepper.
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SUMMER SPANISH STAYCATION WILLIAM MOISES - BUSINESS DEVELOPMENT MANAGER – HISPANIC
With the smell of tacos, barbacoa and elote’s grilling away, we will continue to bring you transportive flavours and travel inspired ideas from around the world, so you can take your taste buds on a trip and give your mind a mini vacation with the help of your local To-Go Taqeria.
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Here are some of our best Mexican recipes for when burgers are getting boring. With grilling season in full swing, you may be getting tired of hot dogs and hamburgers. Grilled Mexican food is especially perfect if your local taqueria is still getting up to speed. You can obviously make your own margaritas too. While not all of the dishes are what you’d call authentic, they are all delicious, and meant to capture the experience of an evening stroll through a town in Mexico, where the smell of meat cooking over charcoal is one of the primary sensory pleasures. So, yes, we have carne asada, but a hearty vegetarian options too, even a cocktail made with grilled fruit. Buen provecho!
Grilled shrimp are a lighter alternative to meat for tacos. Toss them quickly in spicy chipotle powder, cumin, and lime juice, then grill to develop a flavorful char. Stuff into warm corn tortillas and top with fresh avocado-corn salsa. Flank steak marinated with beer, lime and lemon juice, garlic, red onion, salt, and a bit of sugar gets grilled, sliced, and slipped into tacos.
Mexican sandwiches are often meaty—and this one is too, even though it is entirely plant-based. Grill marinated tofu, then top it with smashed black beans, salty crumbles of cotija cheese, pickled jalapeños, creamy avocado, and shredded lettuce, all inside a soft bun. Grilled corn is a beautiful thing, but even better when dressed Mexicanstreet-food-style, slathered in cayenne-spiked mayo, rolled in cotija cheese, and spritzed with lime juice. Add a sprinkle of cilantro and/or a few cracks of black pepper if you like. It also has a built-in handle since you grill it in the husk, pure perfection. Sangria is technically Spanish (its Mexican cousin is clerico), but it’s perfect with Mexican food too, and more interesting than yet another margarita. Adding grilled fruit gives it a bit of smoky flavor that complements the red wine and brandy, but also mellows out the booziness. THE PERFORMANCE TABLE
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ESTANCIA DE VERANO ESPAÑOLA WILLIAM MOISES - BUSINESS DEVELOPMENT MANAGER – HISPANIC
Toda la semana (y todo el verano), le traeremos sabores transportativos e ideas inspiradas en viajes de todo el mundo, para que pueda llevar su paladar en un viaje y darle a su mente unas mini vacaciones mientras todavía está en casa.
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Aquí, algunas de nuestras mejores recetas Mexicanas cuando las hamburguesas se están volviendo aburridas. Con la temporada de parrilladas en pleno apogeo, es posible que se esté cansando de los hot dogs y las hamburguesas. La comida mexicana a la parrilla es especialmente perfecta si la taquería local todavía está cerrada en este momento. Obviamente, también puedes hacer tus propias margaritas. Si bien no todos los platos a continuación son lo que llamarías auténticos, todos son deliciosos y están destinados a capturar la experiencia de un paseo nocturno por un pueblo de México, donde el olor a carne cocida sobre carbón es uno de los principales placeres. Entonces, sí, tenemos carne asada, pero también opciones vegetarianas abundantes, incluso un cóctel hecho con frutas a la parrilla. Buen provecho!
Los camarones a la parrilla son una alternativa más ligera a la carne para los tacos. Mézclelos rápidamente en polvo de chipotle picante, comino y jugo de lima, luego cocínelos a la parrilla para desarrollar un carbón sabroso. Rellene en tortillas de maíz tibias y cubra con salsa fresca de aguacate y maíz. El filete de falda marinado con cerveza, lima y jugo de limón, ajo, cebolla morada, sal y un poco de azúcar se asa a la parrilla, se corta en rodajas y se desliza en tacos. Los sándwiches mexicanos son a menudo carnosos, y este también lo es, aunque es completamente a base de plantas. Ase el tofu marinado a la parrilla, luego cúbralo con frijoles negros triturados, migajas saladas de queso cotija, jalapeños en escabeche, aguacate cremoso y lechuga rallada, todo dentro de un bollo suave.
El maíz a la parrilla es una cosa hermosa, pero aún mejor cuando se viste al estilo de la comida callejera mexicana, se unta con mayonesa de cayena, se envuelve en queso cotija y se rocía con jugo de limón. Agregue una pizca de cilantro y / o unas cuantas grietas de pimienta negra si lo desea. También tiene una manija incorporada ya que lo asas en la cáscara, pura perfección. La sangría es técnicamente española (su primo mexicano es clerico), pero también es perfecta con la comida mexicana y es más interesante que qualquier otra margarita. Agregar fruta a la parrilla le da un poco de sabor ahumado que complementa el vino tinto y el brandy, pero también suaviza el alcohol. THE PERFORMANCE TABLE
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BBQ IN A BOX
KRISTINA MCSPADDEN BUSINESS DEVELOPMENT MANAGER - NON-FOODS
With summer approaching, the leaves are green, the sun is shining and the grills are firing. It’s the perfect time for, you guessed it, Barbeque! The smell, the sauces, the ribs! Did you know the average person is cooking between 17 to 21 meals per week, four times the amount they used to since the onset of the pandemic? I didn’t say from scratch, I said cooking at home. My question is - have you embraced take home meals? Take home meals can be packaged in a way to cook at home or just eat at home. Since more of us are preparing meals at home, family cooking means customers are looking for convenience as well as variety. We have every packaging solution available to tempt people to fire up the grill or take a picnic basket to their favorite family spot. According to Mintel’s 2019 Summer Food and Drink Trend Report, vegan barbecue is on the rise. The report found that 33% of U.S. consumers and 37% of millennials planned to buy more plant-based foods. Considering this trend, we have an array of compostable and biodegradable containers that go hand in hand with food origin and sustainability. From our catering boxes which can be used to offer an entire picnic to the hottest trends in packaging, your Performance Food Group team can help you put ideas into a convenient offering for your customers. Let us show you how!
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THE PERFORMANCE TABLE
™
Load & Seal Tamper Evident Delivery Bag G I V E YO UR DE LI VE RY CUSTOMERS C ONF IDENC E I N T H E S E C URI TY OF T HE I R ORDER With our Load & Seal™ Tamper Evident delivery bag, you don’t have to worry about drivers transporting items intended for your customers.
PE R FOR M A N CE FE ATURE S • •
•
Easy loading Tamper evident closure discourages pilferage and contamination
• •
Vents to allow steam to escape
Custom printing option for brand awareness and marketing Stock bags available in translucent for order accuracy Additional bag colors available upon request
Inner adhesive strip for easy, secure closure
open Tear here to
Removable strip is BLUE for easy identification
Æ
•
Specially engineered perforation providing transport strength and easy customer access
Butterfly vent holes (4 on each side) to release steam All items are secure with every delivery
Completely Customizable Size, Gauge and Print
1. To load bag, fold down flap without adhesive strip. Pull to remove adhesive strip.
2. Fold flap up making sure handle holes are aligned. Press seals together to form bond.
3. To open, slide finger through perforation below the seal.
Item #
Bag Size (Inch)
Gauge (Mil)
Bags/Case
Cases/Pallet
TiHi
Bottom Dimensions
1030667
21 x 17 x 9
1.5
Thank You
500
24
4x6
Squares to 12 x 9
Print, Size and Gauge are customizable - contact your Hilex Poly Rep for details
www.novolex.com | 800-845-6051 | ©October 2019 Novolex™ H_BR_0522_1019
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Item 279134 CONT TAKE OUT 6X6 BAGASSE 500 ct. Manufacturer # TO-SC-U15B
Item 332093 CONT 9X6X2.5 IN PLANT FIBER 500 ct. Manufacturer # TO-SC-UHB
Item 279135 Desc: CONT TAKE OUT 1C 9X9X3 BAGASSE 300 ct. Manufacturer # TO-SC-U9
Item 332096 PLATE 9” PLANT FIBER 1000 ct. Manufacturer # PL-SC-U9
Item 566323 BOX TACO 8X7X3 3C HNGD FIBER 300 ct. Manufacturer # TO-SC-T3
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THE PERFORMANCE TABLE
Item 436653 Desc: CUP SOUFFLE FIBER 4 OZ 1000 ct. Manufacturer # CU-SC-U4
Item 517376 Desc: LID PORTN CUP 4-9 OZ FLAT CLR 1000 ct. Manufacturer # CPL-CS-9F
Item 454860 LID BOL-SC-U24 BOWL FIBER 500 CT. Lid Fits 588443 450344 Lid448364, Fits 448364 AndAnd 450344 Manufacturer # BOL-SC-U24
Item 450344 BOWL 32 OZ PLANT FIBER 500 ct. Manufacturer # BO-SC-U32
Item 606719 BOWL 8 OZ 100% SUGARCANE PAPER 20/50 ct. Lid 624717 Manufacturer # BO-SU-8
Item 652147 LID BOWL PAPER 8 OZ K/K 500 ct. Fits item 606719 Manufacturer # BOL-PA-8-K
Item 588443 BOWL FIBER 16 OZ COMPOSTABLE 4/125 ct. Lid item 630153 Manufacturer # BO-SC-16
Item 564414 BOWL PLANT FIBER 32 OZ SQ 8/50 ct. Manufacturer # BQ-SC-32 Lids 564393 and 579936
Item 606721 BOWL 16OZ SUGARCANE PAPER 1000 ct. Lid item 624718 Manufacturer # BO-SU-16
Item 630153 BOL-CS-24
Item 564393 LID SQ BOWL INGEO 200 ct. Manufacturer # BQL-CS-24 Fits item 564414
Item 652150 LID BOWL 12-32 OZ FIBER 500 ct.
Item 630153 BOL-CS-24
LID FIBER BOWL 16-32 OZ CLR PLA 300 ct.
Lid Fits 448364, 588443 and 450344
Manufacturer # BOL-PA-12-K
BO-SC-U24
Item Item 448364 448364
BOWL 24 OZ PLANT FIBER 4/125 ct. Manufacturer # BO-SC-U24
1
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New Exclusive Brands Items PFS ITEM #
402813 627451 653385 863492 535681 416198 627658 636549 636553 636555 646921 653109 655400
PACK 6 2 1 6 50 6 6 6 6 6 2 40 54
SIZE 5 LB 15 LB 5 LB #10 CN 3 OZ 5 LB 1.5 LB 5 LB 5 LB 5 LB 5.5 LB 4 OZ 2-3 OZ
655416 201326 367215
6 4 60
5 LB 1 GA 4 OZ
883841
1
15 LB
BRAND BRAVEHEART ROMA BRAVEHEART WEST CREEK ASIAN PRIDE ROMA WEST CREEK ROMA ROMA ROMA GREEN ORIGINS BRAVEHEART PERFORMANCE CUSTOM MEATS
CONTIGO WEST CREEK PERFORMANCE CUSTOM MEATS
WEST CREEK
DESCRIPTION BEEF ANG TNDRLN CH PSMO CHEESE WM MOZZ PROV ORGNL SHRED
BEEF ANG TNDRLN CH PSMO PEAS 4 SIEVE APTZ EGG ROLL CHICKEN FRIES 3/8” INVISICOAT SKNLS CHEESE MOZZ LMPS SLCD.75 OZ FRIES 3/8” INVISICOAT SKN-ON FRIES 5/16” INVISICOAT SKNLS FRIES 5/16” INVISICOAT SKN-ON PEPPERONI PLANT BASED 16 CT FZ BEEF ANG PATTY 4/1 GRND 75/25 BEEF TNDRLN MEDALLION CRYVC FZ CHEESE AMER WHI EZ MELT LOAF DRESSING COLESLAW GARDEN TFF BEEF PATTY 4/1 RND THICK 80/20 BACON 14-17 SLAB SLCD
3501 Old Oakwood Rd, Oakwood, GA 30566 | 770.532.7779 | www.performancefoodservice.com
