Check out what is new and noteworthy this month! Shop our exclusive brands - only available from Performance Foodservice.
Authentic Italian cuisine calls for authentic Italian ingredients
Small, round ravioli are filled with real pieces of sweet, decadent North Atlantic lobster meat, that is then combined with premium ricotta and mozzarella cheeses, fresh parsley and caramelized onions to complement the flavor of the lobster.
Lobster Ravioli
2/3 LB • #PL896
SERVING IDEAS
Boil pasta to prepare, then toss with our Pink Sauce or a Lemon Cream Sauce.
Sauce
2 oz olive oil
4oz shallots, chopped
2oz garlic, chopped
2-3 oz sherry or white wine
2-4 oz cherry tomatoes sliced in half
4oz tomato sauce
6 oz light cream
fresh basil as needed
2 oz butter
2-3 oz reserve pasta water as needed
Parmesan cheese as needed
1 In a large Sautee pan, Med-high heat, add oil and Sautee shallots and garlic 1-3 mins, careful not to burn garlic
2 Deglace with Sherry wine and reduce liquid
3 Add chopped tomatoes and cook 2-4 min until they start to breakdown
4 Add light cream and bring to a boil
5 Add fresh Basil, Butter, some pasta water, Salt and Pepper, and Parmesan cheese
6 Add cooked Raviolis to the sauce and serve immediately
Lemon Cream Sauce
6 tbsp butter
1 shallot minced
1 cup heavy cream
1 medium lemon zested and juiced
¼ tsp black pepper
½ tsp kosher salt
¾ cup finely-grated parmesan cheese
Minced chives or parsley to serve
1 Melt the butter over medium heat in a large saucepan Add the shallot and cook until soft, about 5 minutes Whisk in the cream, lemon zest, salt and pepper Bring to a simmer
2 Remove pan from the heat and whisk in the parmesan cheese until the sauce is smooth, then whisk in 1 tbsp of lemon juice Cover the pot and leave it on the unlit (but still warm) burner to keep the sauce hot
3 Add ravioli to the pot with the sauce and toss to coat
Pink
NEW IN STOCK - NOVEMBER 2024
Introducing a fantastic fusion of Latin and Italian, Contigo® Quesabirria Beef Ravioli - a new and innovative item exclusively produced for Performance Foodservice.
Our beefy birria filling is bursting with rich tomato and beef flavor, made with two-day marinated beef and a Mexican cheese blend. Plus the pasta itself is made with a birria base to add a one two punch of savory flavor to this ravioli item.
Quesabirria Beef Ravioli 1.25 oz 2/3 LB • #PN266
SERVING IDEAS
Fusion-Forward Pasta Dish
Boil pasta to prepare, then toss with a creamy Quesabirria Sauce or Roasted Corn, Poblano Pepper Creamy Sauce to serve.
Quesabirria Cream Sauce
2 oz olive oil or butter
Deep Fry for a New Appetizer
Boil ravioli and allow to cool Dry off, dredge in seasoned flour, egg wash and panko bread crumbs. Deep fry for 45 seconds! Great served with a Spicy Lime Mayo.
Spicy Lime Mayo
1 cup mayonnaise juice of 1 lime (plus more to taste)
1/4 serrano pepper
1 garlic clove pinch of salt (plus more to taste) handful of cilantro (optional) splash of water
1. Add all the ingredients to a blender or food processor and combine well. Add a splash of water if it isn't combining well.
2. Taste for seasoning and heat.
4 oz shallots, chopped
2 oz garlic, chopped
2-4 oz corn
4oz Contigo Birria Base
4-6 oz light cream
2 oz reserved pasta water
Cotija cheese as needed Cilantro as needed
1 In a large Sautee pan, Med-high heat, add oil and Sautee shallots and garlic 1-3 mins, careful not to burn garlic.
2.Add corn, cook together 2-3 mins add a little water if it is starting to burn.
3 Add Birria base, and cook 2 mins
4 Add cream, and cook 2-4 min more
5 Garnish with salt, pepper, cilantro and Cotija cheese
6.Add cooked Raviolis to the sauce and serve immediately.
Roasted Poblano & Corn, Black Bean Cream Sauce
2oz olive oil
4oz shallots, chopped 2oz garlic, chopped
2-3oz poblano pepper diced 2-4oz corn
4oz black beans drained
6oz light cream
2oz butter
2oz reserved pasta water
Parmesan cheese as needed
1 In a large Sautee pan, Med-high heat, add oil and Sautee shallots and garlic 1-3 mins, careful not to burn garlic.
2. Add diced Poblano Pepper, cook together 2-3 mins add a little water if it is starting to burn.
3 Add cream, corn and cook 2-4 min more
4 Add Black Beans, Butter, some pasta water, Salt and Pepper, and Parmesan cheese as needed
5. Add cooked Raviolis to the sauce and serve immediately.
Premium, thick-cut and crispy, with a golden-brown color edged with a dark ring for visual appeal, it has a texture and appearance that make it seem as if the bacon was cooked from raw But you can just heat in the microwave or throw it on the flat top for quick and easy food prep. You’ll love its ease. Your customers will love its natural, consistent flavor and superior eating experience.
Elevate your bacon game:
Save time & labor
Microwave in just 5 seconds or prep on flat top grill/oven in under 4 minutes
Great value at 300 slices per case
360-day shelf life
Consistent, visually appealing texture
Available in 2 sizes!
Fully Cooked Bacon 12-18 ct
2/150 CT • #RF648
Fully Cooked Bacon 18-22 ct
2/2.5 LB • #RE292
SERVING IDEAS
Cheesy Buffalo Bacon Potato Skins
2 lbs cream cheese, softened
1 cup Franks® Mild Wings Sauce
4 lbs potato skins, fresh or frozen, cut in half & scooped
1 lb. bacon, cooked crisp, coarsely chopped
2 lbs. cheese, cheddar , shredded
1/4 cup onion(s), green, thinly sliced
1
Combine cream cheese with Wings Sauce until well blended Hold refrigerated for service
2 Place tray in oven and cook until the cream cheese is hot and Cheddar is melted.
4.
For each serving, deep fry 1 pound of scooped potato skins until golden brown. Arrange fried potato skins on large sheet tray. Fill with 10 ounces cream cheese mixture. Top with 1/4 of the bacon and shredded Cheddar cheese.
3. Plate as desired and top with 1 tablespoon of sliced green onions.
Beef Sloppy Joe 4/5 LB • #E6972
Thick and hearty Sloppy Joe is made with lean ground beef and includes garden vegetables such as onions, tomatoes, and bell peppers for that sweet yet tangy flavor you’ve come to love
NEW IN STOCK - NOVEMBER 2024
Performance in Motion
Homestyle Egg Patty w/ Pepper
168/1 5 OZ • #PL254
Classic, round over easy style fried egg patty with a touch of salt and a centered broken yolk sprinkled with black pepper. It goes perfectly on a breakfast sandwich or burger.
