Brunch
Prairie Creek
Mother’s Day Guide
Make her day special with the classic dish of eggs benedict. Go traditional with Canadian bacon, or get creative with salmon, lobster or spinach!
Brickfire Bakery 2 oz. Plain English Muffin #FK810 • 12/12 ct
Knorr Hollandaise Sauce Mix #CT476 • 4/30.2 oz
Double Smoked Bacon
#15974 • 15lb/14-17 sl. #42436 • 15lb/18-22 sl.
Nature’s Best
XL White Eggs #DV376 • 15 dz
Nature’s Best Dairy
Homestyle Black Pepper Egg Patty #PL254 • 168/1.5 oz
Harvest Shredded Hash Browns #CB570 • 2/10 lb
Prairie Creek
Bountiful
Brunch
Biscuits and Gravy are a great addition to a brunch buffet line! Save time with our savory ready-to-use gravy mix, perfect on top of our flaky heat and serve biscuits!
Brickfire Bakery 3" Buttermilk Biscuits #10208 • 6/20 ct
Culinary Secrets
Peppered Biscuit Gravy Mix #26938 • 6/24 oz
Culinary Secrets Sweet Pancake Mix #29162 • 6/5 lb
Don’t Forget the Add-Ons
These items make the perfect addition to round out your ultimate breakfast buffet. $1 OFF/ CASE
Bakery Muffin Variety Pack #11402 • 4/24 count Baker Boy Cinnamon Roll Dough #65662 • 120/2.5 oz
Pancake And Waffle Maple Flavor Syrup Item # Brand Product Description
*Offer valid April 13 - May 10, 2025
American Cheese Slices, Easy Peel
Grade AA Butter Cup, Salted, Refrigerated
Imitation Maple Breakfast Syrup Cups
Maple Flavored Syrup, No High Fructose Corn Syrup
4/5 lb, 160 slice 720/5g cups
100/1.4 oz cups 4/1 gal 4/1 gal
Brickfire
Carving Station
Mother’s Day Guide
Carving stations are a trend that has been present at Mother’s Day for years. It’s a timeless table that feeds many families & always has enough for seconds!
Raw Turkey Breast & Thigh Whole Muscle, Boneless, Skin-on, netted #DT824 • 2/8 up
Also Available:
Raw Turkey Breast Whole Muscle, Boneless, Skin-on, foil wrap #DT828 • 2/8.5 up
Cobblestreet Market
Hardwood Smoked Boneless Buffet Ham #39256 • 2/12 up
Pit Smoked and Seasoned Beef Brisket #FV964 • 2/4-12 lb
West Creek
Prairie Creek
Whole
Prairie Creek
Select Whole Beef Prime Rib, Cooked Rare #11458 • 1/13 up
Main Attraction
Eagle Ridge
Select Garlic Butter Chuck Shoulder Steak #46782 • 20/8 oz
Create crave-worthy center-of-plate attractions!
Choice Angus Whole Tenderloin #FF168 • 1/1 count
Prairie Creek
Bone In Center Cut Pork Chops, 6 oz, Frozen #CC058 • 2/10 lb
Eagle Ridge Beef Tenderloin Tail #25202 • 2/5 lb
Fajita Chicken Strips #HC322 • 2/5 lb
Main Attraction
Pasta Station
West Creek
Assoluti Fettuccine Pasta #DB934 • 1/20 lb
Roma Garlic Chicken Breast Strips #HB954 • 2/5 lb
Villa Frizzoni Alfredo Sauce #22826 • 4/64 oz
Assoluti Penne Rigate #NH756 • 2/10 lb
Roma Beef & Pork Meatballs, 1 oz. #NH782 • 2/5 lb
Lasagna with Meat #FM324 • 4/96 oz
Roma Medium Cheese Ravioli #HD572 • 2/3 lb Special Order
Roma Cheese Tortellini #CK288 • 2/5 lb
Brickfire Bakery Garlic Texas Toast #63356 • 120/1.4 oz
Buffet Sides
Bountiful Harvest Red Skin Mashed Potatoes West Creek Dehydrated Scalloped #EE876 • 12/20.35
Mrs. Gerry’s
Cobblestreet Market
Rotelli Pasta Salad #CA224 • 2/5 lb
Cobblestreet Market Steakhouse Potato Salad #CA232 • 2/5 lb
Cobblestreet Market Summer Fresh Pasta Salad #CA222 • 2/5 lb
Cobblestreet Market
Three Bean Salad #CA218 • 2/5 lb
Bountiful Harvest
Italian Veggie Blend #61458 • 12/2 lb
Bountiful Harvest Brussels Sprouts #61090 • 12/2 lb
Packer Label
Jumbo Asparagus #AD598 • 1/11 lb
Brickfire Bakery White Dinner Rolls #30602 • 8/12 ct
Salad Bar
Salads don’t have to be boring with Peak Fresh Produce!
Peak Fresh Produce Spring Mix Salad
Peak Fresh Produce Broccoli Florets #CF474 • 4/3 lb
Peak Fresh Produce Iceberg Salad Blend #HB272 • 4/5 lb
Peak Fresh Produce Cauliflower Florets #CF460 • 2/3 lb
Peak Fresh Produce Sliced Mushrooms #PC076 • 2/5 lb
Bountiful Harvest
Dried Cranberries #27392 • 1/5 lb
Peak Fresh Produce
Packer
Clamshell Strawberry #39142 • 8/1 lb
Peak Fresh Produce Grape Tomatoes #25740 • 1/10 lb
Packer
Golden Ripe Pineapple #75690 • 1/6 cnt
Roma
Homestyle Croutons #CV736 • 4/2.5 lb
Baby Carrots #CF480 • 4/5 lb
Roma FC 3/8" Bacon Topping #GP420 • 2/5 lb
Salad Bar
Buttermilk Ranch Balsamic Vinaigrette Red Raspberry Vinaigrette #13744 • 2/1 gallon
Blue Cheese #20564 • 4/1 gallon Tuscan Golden Italian #31472
Brickfire Bakery
Brickfire Bakery Assorted Uncut Bars #21724 •
Brickfire Bakery Pecan Turtle Cheesecake #21718 • 2/96 oz. (14 slice)
Brickfire Bakery
Mascarpone Cake #NJ164 • 2/10" (14 slice) Brickfire Bakery
Drink Station
Mother’s Day Guide
Premium Ground Coffee, Filter Pack #GN438 • 128/1.5
100% Colombian Ground Coffee, Filter Pack #GN398 • 128/1.5
Premium Ground Coffee Portion Pack #GN428 • 128/2 oz
Premium Robusta & Arabica Ground Coffee #GN376 • 6/32 oz
Whole Bean Colombian Coffee #GN450 • 6/32 oz
Decaf Premium Coffee, Filter Pack #GN422 • 128/1.5
Fruit Punch Powder Drink Mix #11476 • 12/24 oz
French Vanilla Cappuccino #CA040 • 6/2 lb
Hot English Breakfast Tea
Rejuv
100% Orange Juice, Ready to Drink #13040 • 12/46 oz
Rejuv 100% Apple Juice #13046 • 12/46 oz
Sweeten up your drink
Item # Brand
CV804
JM576J
M578
JM592
JM472
Roma
Flavorsmith
Flavorsmith
Flavorsmith
Flavorsmith
Iced Tea Filter Bag #20430 • 96/1 oz
Lemonade Powder Drink Mix #14522 • 12/24 oz
Product Description Size
Sugar Packet
Saccharin Sugar Substitute (Pink Packet)
Aspartame Sugar Substitute (Blue Packet)
Sucralose Sweetener (Yellow Packet)
Non Dairy Creamer Packet
2000/.10 oz
2000/1 g
2000/1 g
2000/1 g
900/2.8 g
Trescerro
Trescerro
Rejuv
Rejuv
Non-Foods Essentials
Clear Hybrid Stretch Glove
Medium • #FW222 • 10/100 count
Large • #ED338 • 10/100 count
Extra Large • #FW224 • 10/100 count
Plastic Zip Seal Food Bag
1 gallon • #82092 • 250 count
2 gallon • #RP066 • 100 count
Nitrile Powder Free Glove
Medium • #DV572 • 10/100 count
Large • #DV342 • 10/100 count
Extra Large • #DV344 • 10/100 count
High-Heat Plastic Pan Liner
Size 34x18 • #C5520 • 50 count
23x14 • #23958 • 100 count
Freezer Storage Bag 18x24 • #A4858 • 250 count
MOTHER’S DAYRecipes
INGREDIENTS
1 lb Fair Meadow® Butter, unsalted, room temperature
2 tbsp Prairie Creek® Bacon, rendered & filtered fat 1/3 cup Prairie Creek® Bacon, cooked & chopped 1 1/2 tbsp Culinary Secrets® maple syrup
1 1/2 tbsp Peak® Sage, chopped
1/8 tsp Culinary Secrets® sea salt
1/8 tsp Culinary Secrets® ground black pepper Parchment paper
ProPak® film wrap
Pesto Compound Butter Bacon & Maple Compound Butter
INGREDIENTS
Servings: Yield 1 lb.
DIRECTIONS
1. Slice butter and place in mixer with paddle attachment.
2. Add bacon, bacon fat, mint, maple syrup, salt, and pepper. Combine on low speed.
3. Use a spatula to scrape butter blend onto parchment paper. Then roll into a tube.
4. Wrap this tube in plastic wrap then refrigerate or freeze for service. You would cut butter into disks for presentation.
Servings: Yield 1 lb.
1 lb. Fair Meadow® unsalted butter, room temperature ½ c. pesto sauce
Parchment paper
ProPak® film wrap
DIRECTIONS
1. Slice butter and place in mixer with paddle attachment.
2. Add pesto. Combine on low speed and increase speed to medium until combined.
3.Use a spatula to scrape butter blend onto parchment paper. Then roll into a tube.
4. Wrap this tube in plastic wrap then refrigerate or freeze for service. You would cut butter into disks for presentation.
MOTHER’S DAY
Recipes Peak® Spring Salad
Servings: 1 salad
INGREDIENTS
2 c. Peak® Salad Blend
2 ½ oz. Culinary Secrets® Raspberry Vinaigrette ½ ea. Peak® pear
¼ c. Roma® blue cheese crumbles
6 ea. Peak® grape tomatoes
½ c. Roma® croutons
¼ c. Magellan® walnut pieces
1 T. Fair Meadow® unsalted butter
½ tsp. Culinary Secret® Cajun seasoning
1/8 tsp. Culinary Secret® cayenne
1/8 tsp. Culinary Secret® sea salt
Garlic Brussel Sprouts
INGREDIENTS
2 lb. Peak® Brussel sprouts cut in quarters
2 quarts water and 3 cups ice cubes
1 c. Roma® goat cheese crumbles
4 T. Fair Meadow® unsalted butter
3 T. Villa Frizzoni® olive oil
2 T. Roma® chopped garlic
¼ tsp. Culinary Secrets® sea salt and ground black pepper
DIRECTIONS
1. Combine one quart of water and ice cubes.
DIRECTIONS
1. Melt butter in sauté pan and add walnuts. Toast for one minute then add sugar and toss until sugar is melted.
2. Now season with Cajun seasoning and cayenne. Remove from pan and allow to cool.
3. Toss greens and tomatoes with vinaigrette then place in center of plate. Top with sliced pears.
4. Arrange croutons, blue cheese crumbles and sprinkle with spiced walnuts.
Servings: 4
2. Bring one quart of water to a boil and blanch Brussel sprouts for 30-45 seconds then drop in ice water bath to stop cooking.
3. Dry off Brussel sprouts. Heat olive oil over medium high heat and add Brussel sprouts and cook until outer leaves are brown & crisp.
4. Add garlic, salt, and pepper and continue to cook for 1-2 min.
5. Pour into bowl and toss with butter then plate and top with crumbled goat cheese.
Recipes
Waffles with Spring Berry Relish
INGREDIENTS
2 ea. Culinary Secrets® pancake/waffle mix, prepared 1 c. Peak® strawberries, sliced
1 c. Peak® blueberries
¼ c. marsala wine
1 ½ T. Peak® mint, chopped
1 tsp. Culinary Secrets® lemon juice
1 tsp. Culinary Secrets® granulated sugar
1/8 tsp. Culinary Secrets® sea salt
1/8 tsp. Culinary Secrets® ground black pepper
1 c. Nature’s Best Dairy whipped topping
Honey Fire Carrots
INGREDIENTS
2 lbs. Peak® carrots, peeled and sliced on bias
2 qt. water and 3 c. ice cubes
½ c. Culinary Secrets® honey
1 tsp. gochujang paste
2 T. Peak® green onion, finely chopped
1 tsp. Culinary Secrets® ground cinnamon
2 T. Villa Frizzoni® olive oil
1/8 tsp. Culinary Secrets® sea salt DIRECTIONS
Servings: 4
1. Bring one quart of water to a boil and blanch carrots for 30-45 sec.
2. Combine one quart of water and ice. Drop cooked carrots in ice water to stop cooking process.
3. Whisk together the honey, gochujang, and cinnamon.
4. Toss carrots in olive oil and salt. Heat oven to 450 degrees. Place carrots on sheet pan and roast for 5-6 minutes. Toss carrots with spicy honey and green onions and serve.
Servings: 2
DIRECTIONS
1. Heat berries with marsala wine in sauté pan over medium heat for 1-2 minutes. Add sugar and remove from heat to cool.
2. In a bowl fold together berry mixture, mint, salt, and lemon juice.
3. Place toasted waffles on plate then top with berry relish and a dollop of whipped cream.
MOTHER’S DAY
Recipes Rockefeller Spinach
Servings: 4-6
INGREDIENTS
6 cups Peak® baby spinach
1 tbsp Roma® minced garlic
1 tsp Roma® olive oil
1/4 cup white wine
1/2 cup Nature’s Best Dairy® heavy cream 1/8 tsp Roma® ground black Ppepper
1/8 tsp sea salt
4 tbsp Roma® ground parmesan cheese
DIRECTIONS
1. Heat olive oil in pan over medium heat then add garlic, spinach, salt, and pepper. Cook for 2 minutes.
2. Pour in white wine and simmer for one minute. Pour in cream and reduce by half then stir in parmesan cheese and serve.
French Onion Mashed Potatoes
INGREDIENTS
1 pouch Basic American Foods potato pearls
2 cups cheese, Gruyère, grated
1 tsp Culinary Secrets® granulated garlic
1 cup Nature’s Best Dairy® whole milk
3 cups Peak® yellow onions, caramelized
1 1/2 cup Nature’s Best Dairy® sour cream
3 1/2 qts hot water
8 oz Fair Meadow® cream cheese, cut in small cubes
DIRECTIONS
1. Add hot water, milk, sour cream, cream cheese and garlic powder to a 6-inch deep, half-steamtable pan. Whisk together until cheese is melted.
2. Combine wtih potatoes. Stir with a slotted spoon, 15-20 sec. making sure to cover all 4 corners. Allow to sit for 5 min. Stir well.
3.Heat oven to 350°F. Top potatoes with caramelized onions and Gruyere cheese. Bake until cheese has melted and turned golden brown, about 25 min. Serve immediately.
Servings: 8-10
