Foodie Arizona Magazine July 2016

Home Meal Replacement Cold Smoked Premium Bacon Breakfast Appetizers Iowa Premium Beef Fun On A Bun! New Cutting Edge Solutions

CELEBRATE SUMMER 2016

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AZ

CALENDAR

JULY 4

Independence Day

JULY 7

National Chocolate Ice Cream Day

JULY 17

National Ice Cream Day

JULY 23

National Hot Dog Day

JULY 24

National Tequila Day

JULY 29

National Lasagna Day

Shaft’s

The Original Gold-Mine-Aged Bleu Cheese

It all started in 1999, when an old gold mine tucked within the Sierra Nevada Mountain range was transformed into an ideal aging facility. After years of working with one of Wisconsin’s finest master cheese makers, they were able to perfect the formula that allows Shaft’s Cheese to age gracefully.

Shaft’s Bleu Vein Cheese is a savory, full flavored bleu cheese aged for a minimum of one year. This cheese is made with only the finest rBST free pasteurized cow’s milk.

By aging this cheese, a rich creamy flavor is created. This product has a big bold bleu flavor without the overpowering taste which can often accompany bleu cheeses. Enjoy this versatile cheese on everything from crackers to steaks. * With the shortage of Maytag blue this is a perfect match or substitution.

1690892 Aged Bleu Vein Cheese 1/6 lb.

Opting Out of the Wait List Home meal replacement is a fast growing segment of the food industry that is being captured mostly by grocery stores at the moment. Restaurants need to get in the game by offering “take home” kits for customers to complete at home. It’s not necessary to offer the full menu, five or six core items will suffice. Customers will appreciate the ability to finish at their leisure and restaurants will capture more business with the same footprint. Expanded take out is going to require more packaging options, here are some excellent choices:

LIME GRILLED CHICKEN CAESAR SALAD Prep 45m | Ready In 1h 15m

Marinated chicken grilled then sliced and served on your favorite salad greens with a topping of parmesan cheese and croutons with creamy Caesar salad dressing.

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INGREDIENTS 4 skinless, boneless chicken breast halves 1/2 cup honey lime dressing 1/2 torn into small pieces 1 large tomato, cut into wedges 1/2 sweet onion, sliced

SUPC 2913537 2202331 1919745 2421820 1039494

1 green bell pepper, seeded and thinly sliced 2 tablespoons grated Parmesan cheese 1 cup large cheese and garlic croutons 1/2 cup creamy Caesar-style salad dressing

SUPC 6686505 2389278 7765239 1200278

DIRECTIONS 1. In a shallow baking pan, arrange chicken and pour honey lime dressing over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.

2. Preheat a charcoal or gas grill to medium high heat.

3. Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.

4. In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.

MEDITERRANEAN BEEF AND SALAD PITA Total Recipe Time: 25 to 30 minutes Traditionally Mediterranean ingredients like feta and olives are mixed into a salad in a unique presentation.

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INGREDIENTS 1 pound Ground NY Strip 1 medium red bell pepper, chopped 4 cups chopped romaine lettuce 1/3 cup crumbled herb-flavored feta cheese 1/3 cup golden Italian dressing 1/4 cup Kalamata or ripe olives, chopped 4 pita breads, toasted

SUPC 4204352 8392689 1919745 1159383 4003687 5429766 9669128

INSTRUCTIONS FOR MEDITERRANEAN BEEF AND SALAD PITA 1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and bell pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from heat. Pour off drippings.

2. Add lettuce, cheese, dressing and olives to beef mixture; toss to combine. Top pitas with equal amounts of beef mixture.

Test Kitchen Tips Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

STRAWBERRY SALAD WITH WARM GOAT CHEESE CROUTONS Total time: 50 Minutes

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INGREDIENTS 1 ea goat cheese 1/3 cup all-purpose flour 1 large egg 2 tablespoons whole milk 1/2 cup panko (Japanese breadcrumbs) 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/4 cup vegetable oil

SUPC 9422239 8379251 1871011 6176814 5495460 6040760 5661442 5933424

SUPC

5 ounces mixed baby greens 1 1/2 cups sliced fresh strawberries 1 cucumber, peeled, halved lengthwise, seeds removed, cut crosswise into 1/2-inch slices 1/4 red onion, thinly sliced Dressing poppy seed Garnish: dill springs

2856983 2106292 7223878 1039494 4945903 1794866

PREPARATION 1. Cut each goat cheese log into 4 rounds. Gently press each round to 1/2-inch thickness on a baking sheet, and freeze 20 minutes.

2. Place the flour in a small bowl. Whisk together the egg and milk in a second small bowl. Combine the panko, salt, and pepper in a third small bowl.

Dredge goat cheese rounds in flour, dip in egg mixture, and dredge in panko mixture until coated. Place on a plate, and chill until all goat cheese rounds are breaded.

3. Heat the vegetable oil in a large skillet over medium until hot. Add goat cheese rounds to skillet, and cook until golden brown on each side, 3 to 4 minutes total. Remove to a paper towel-lined plate.

4. To serve, arrange salad greens on a serving platter; top with strawberries, cucumber, onion, and goat cheese croutons. Drizzle with vinaigrette, and garnish with dill sprigs.

BLT SALAD WITH BUTTERMILK-PARMESAN DRESSING & BUTTERY CROUTONS Total time: 20 Minutes

Tip: bake the croutons and bacon together on the same baking sheet.

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INGREDIENTS 2 1/2 cups cubed white bread 3 tablespoons butter, melted 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 12 ounces romaine lettuce hearts, chopped

SUPC 0842971 7485170 6040760 5661442 1919745

1 1/2 pounds assorted fresh tomatoes, sliced 6 slices cooked bacon, chopped 14/18 1 1/2 cup dressing buttermilk ranch 4 oz parmesan Flat-leaf parsley torn basil leaves to garnish

SUPC 2421820 1011790 4951794 2389278 6831515 1794882

PREPARATION 1. Preheat oven to 375° 2. Prepare Croutons: Toss together bread, melted butter, salt, and pepper in a medium mixing bowl. Place on a baking sheet, and bake 7 to 8 minutes.

Remove from oven, and set aside.

3. Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.

4. Make Salad: Arrange romaine lettuce hearts onto a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing.

Add croutons, parsley, and basil. Serve immediately with remaining dressing on the side.

Opting Out of Dinnerware SUPC

Pack

Size

Brand

7551334 7790795 7790239 2310102 1163363 0614984 2001604 7302718 7192580 2310056 0626313 3171416 7001653 3217405 7009272 9961152 8250654 7527965 7524030 1075367 6080251

150 24 12 2 4 250 250 150 150 2 250 200 1 250 400 1 200 2 2 150 150

9X9X3 100CT 200CT 100CT 40CT CT EA 8X8X3 9X9X3 100CT CT 9X9 200CT 6X8” 10X7” 500CT 9X9X3 100CT 100CT 24OZ 30OZ

SYSCO CLASSIC SYSCO IMPERIAL SYSCO RELIANCE SYSCO CLASSIC SYSCO BRAND SYSCO RELIANCE SYSCO TRENDZ SYSCO TRENDZ SYSCO TRENDZ SYSCO CLASSIC SYSCO IMPERIAL BOTTLE BOX BOTTLE BOX BOTTLE BOX BOTTLE BOX FABRI-KAL DART CONTAINER SOLO CUP CO PACTIV CORP KARI OUT KARI OUT

Description CONTAINER FOAM HNG 1C DBL TAB LID PLAS CLR F/1.5-2.5OZ PRTN CUP PLAS PRTN TRANS 2OZ CONTAINER PLAS CLR HNG 8IN CONTAINER PAPER NAT EARTH+ #4 KIT CUTLERY FKS/S&P/NAP PP WHT CONTAINER PAPER RND 12/LID CONTAINER FOAM HNG 1C DBL TAB CONTAINER PLAS CLR HNG 9IN KIT CUTLERY HVY FSK/SP/NAP BLK CONTAINER FOAM HNG BLK 1C CONTAINER PLAS HNG LIME GREEN CONTAINER PLAS HNG 8X8 LIM GRN CONTAINER PLAS HNG TANGERINE CONTAINER BASE DEEP LMGRN 10X7 CONTAINER PLAS DELI PP CLR16OZ CONTAINER FOAM 1 CMP PERF HNG CONTAINER PAPER SGRCN 9” IVORY CONTAINER PLAS CLR HNG 9X6X3 CONTAINER PLAS 8X6 BLK COMBO CONTAINER PLAS 30 OZ COMBO

COLD SMOKED PREMIUM BACON

SUPC

3709478 3660261 3660275 3660283 3709609 3709633

Pack

3 1 1 1 1 2

Size

5 LB 15 LB 15 LB 15 LB 15 LB 7.5 LB

Brand

SYS SUP SYS SUP SYS SUP SYS SUP SYS SUP SYS SUP

Description

BACON SLI COLD SMK 8-10 CAL. RED BACON SLI COLD SMK 10-12 CAL. RED BACON SLI COLD SMK 12-14 CAL. RED BACON SLI COLD SMK 14-16 CAL. RED BACON SLI COLD SMK 18-20 CAL. RED BACON SLI COLD SMK 10-12 CAL. RED

Breakfast Appetizers Here the possibilities are almost endless and this is a great idea because breakfast offers so many choices that are hard to choose from. We’ve all faced the decision to have the skillet meal or the Belgian waffle or even crepes for that matter.

Having some sharable items available on the menu allows regulars to have a bite of their favorite items and share the dish with newbies then still order their regular breakfast. One new product that fits nicely into the breakfast appetizer category is the “Bac n’ Bones” from Jones Dairy. This product is a baby back rib rack that has been bacon cured and Cherry wood smoked until fully cooked. The product can be cut into single bone portions and heated at 275 degrees for about 1 hour until it’s “falling of the bone” tender. They can then be held for several hours hot without any loss of quality. Sold by the piece they could be scaled to any size order and one per customer is plenty as an appetizer since they are so rich.

The following list includes items that could be used or featured as a breakfast appetizers:

Ingredients 1 ea. Fire River, 6oz., Classic, 75/25 patty 1 ea. Brioche Bun, 4” 2 oz. Swiss Cheese, shredded 1/4 tsp. salt 1/8 tsp. Black pepper Cooking spray for waffle iron Batter: 1 ea. egg 1 oz. heavy cream 1 Tbs. water Sauteed mushrooms: 2.25 oz. Button mushrooms, small dice 1 oz. Butter 1/4 tsp salt 1/8 tsp black pepper 1 oz. white wine Carmelized onions: 2 oz. Onion 1 Tbs. Olive oil blend 1/4 tsp. salt

Waffled Patty Melt This is a twist on an old classic, turn your waffle iron into a sandwich press for increased margins and productivity. Thick cut marbled rye can be used with equal success.

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Directions

Preheat Belgian waffle iron to 385 degrees For mushrooms- sautee mushrooms in melted butter for 1-2 minutes, deglaze with white wine and reduce to au sec, season with salt and pepper and hold warm.

For Onions- Sweat onions in olive oil over medium heat until soft, increase heat and cook until golden brown, season with salt and hold warm.

Combine batter elements and hold until needed.

Season burger patty with salt and pepper and cook to 140 degrees internal.

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Assembly- Separate bun top and bottom, take top/crown and dip flat side in batter, place on the center on prepared waffle iron. Stack patty, mushrooms, onions and cheese on top of crown. Take the bottom bun and dip cut side in batter and complete the stack with battered side facing up. Carefully close waffle iron and use as a sandwich press to cook sandwich for 60-90 seconds until cheese is melted. Remove from waffle iron, cut in 1/2 and serve.

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 1serving

SUPC

Description

Brand

Pack

Size

Unit

4153997 4154052 8575869 4116158 4482741 4573002 5932043

GUATEMALAN BLEND COSTA RICAN BLEND COFFEE GRND FRCH ROAST COFFEE GRND WC BLD W/F COFFEE GRND RYL MTN W/F COFFEE GRND WC BLD W/F COFFEE GRND SP BLD W/F

CITAVO CITAVO CITAVO CITAVO CITAVO CITAVO CITAVO

42 42 96 96 96 96 96

2.75 2.75 2.50 2 2.50 2.50 2

oz oz oz oz oz oz oz

GARDEN HERB

STRIP STEAKS Total Recipe Time: 35 to 40 minutes Makes 4 servings Make a rub from thyme, oregano, lemon and garlic for big flavor on Strip steak.

INGREDIENTS: 2 beef Strip Steaks Boneless, cut 1 inch thick (about 10 ounces each) Salt

SEASONING: 2 tablespoons chopped fresh thyme 1 tablespoon chopped fresh oregano 2 teaspoons freshly grated lemon peel 3 cloves garlic, chopped 1/4 teaspoon pepper

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INSTRUCTIONS FOR GARDEN HERB STRIP STEAKS 1. Combine Seasoning ingredients in small bowl; reserve 2 teaspoons for garnish. Press remaining seasoning evenly onto beef steaks.

2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired.

SUPC

Pack

1972777 1974294 2252138 6651020 5229299 6040760 3919861 3980897 3919947 3920016 3919986 4100638 4125748 4100580 3965239 3920034 3965221 3965247 3980933 4100507 4100527 4100568 4100552 3980913 3661699 3929571 3795265 4004499 3929603 1044056

1 1 1 1 6 12 2 4 2 4 2 2 2 4 2 3 2 1 4 2 2 2 2 4 3 4 4 10 1 7

Size 8 OZ 8 OZ 95 CT 5 LB 1 LB 3 LB 15#DN 15#UP 12#AVG 5#UP 1PC 5PC 5PC 15#AVG 1PC 5PC 15#AVG 30#AVG 12PC 11-15# 15-18# 10-13# 10-13# 5#AVG 1PC 12PC 5PC 6#AVG 15PC 10-12#

Brand PACKER PACKER SYS CLS SYS NAT IMP/MCC SYS CLS EST8ANG EST8ANG EST8ANG EST8ANG EST8ANG EST8ANG EST8ANG EST8ANG EST8ANG EST8ANG EST8ANG EST8ANG EST8ANG IOWAPRM IOWAPRM IOWAPRM IOWAPRM IOWAPRM IOWAPRM IOWAPRM IOWAPRM IOWAPRM IOWAPRM IOWAPRM

Description THYME FRESH OREGANO FRESH LEMON CH FRESH GARLIC WHL PLD SPICE PEPPER BLK CRACKED SALT KOSHER FLAKE COARSE BEEF RIBEYE LIPON 2X2 CH BEEF RIBEYE LIPON CH ANG 112A BEEF STRIP LOIN 0X1 XT CH BNLS BEEF TENDERLOIN CH BEEF TOP SIRL BUTT XT CH BNLS BEEF SIRL TRI TIP CH BEEF SIRL BALL TIP CH BEEF BRISKET BNLS DCKL OFF CH BEEF CHUCK ROLL 1X1 CH BEEF FLANK STEAK CH BEEF ROUND BTM FLAT XT CH BEEF ROUND INSIDE XT BEEF BLADE (LIFTER) MEAT CH BEEF RIBEYE LIPON 2X2 CH BEEF RIBEYE LIPON 2X2 CH BEEF STRIPLOIN 0X1 XT CH BEEF STRIPLOIN 0X1 XT SEL BEEF TENDERLOIN CH BEEF TNDR DEFAT PSMO SL BEEF BLADE (LIFTER) MEAT CH BEEF CHUCK TENDER NR BEEF SIRL BALL TIP NR BEEF BACK RIB MEATY CH BEEF BRISKET WHL MBG# 120

CARIBBEAN RIBEYE STEAKS with GRILLED PINEAPPLE SALAD Total Recipe Time: 25 to 35 minutes Makes 4 servings Ribeye steaks are spiced up with cilantro, cumin and ground red pepper and served with a simple salad of pineapple, red pepper and lime.

INGREDIENTS:

2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each) 3 tablespoons chopped fresh cilantro, divided 2 teaspoons ground cumin 1/4 to 1/2 teaspoon ground red pepper

4 fresh pineapple slices, cut 1/2 inch thick 1 medium red bell pepper, cut in half lengthwise 1 medium lime Salt

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INSTRUCTIONS FOR CARIBBEAN RIBEYE STEAKS WITH GRILLED PINEAPPLE SALAD

1. Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.

2. Place steaks on grid over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill pineapple 8 minutes or until heated through, turning once. Grill bell pepper 6 to 8 minutes or until tender, turning occasionally.

3. Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.

4. Chop pineapple and bell pepper into 1-inch pieces. Combine remaining 1 tablespoon cilantro, 2 teaspoons lime peel and lime juice in medium bowl; stir in pineapple and bell pepper. Season with salt, as desired. Carve steaks into slices; season with salt, as desired.

Serve with salad.

SUPC

Pack

Size

2219095 5228713 9806423 0137265 8397689 1317171 6040760 9508680 0947382 1700749 0947432 0389403 0947705 1711027 9420662 1104728 9507906 1713437 1710490 3087196 1111913 3848126 3823243 3823228 5183434 6751960 6753693 6753271 7006004 7006007 7006006

4 6 6 1 1 1 12 3 3 3 2 4 3 4 4 4 3 4 3 3 2 8 4 6 3 2 6 3 2-8 2-7 4-4

1 LB 14 OZ 13 OZ 6-9 CT 5 LB 5# LB 3 LB 12#UP 14#DN 12#UP 15#DN 8-10# 10-12# 8-10#A 5#UP 5#-UP 12# UP 7-9#AV 15#BAG 15#BAG 8-11# 5# 10#av 5#UP 13# AVG 16#DN 6#UP 10-14# 10# 9# 6#

Brand SYS NAT IMP/MCC IMP/MCC PACKER SYS IMP PACKER SYS CLS BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP SHOWCSE CERVFM CERVFM CDR RVR RNCGRL RNCGRL RNCGRL AMGRFD AMGRFD AMGRFD

Description CILANTRO CLEAN WASH FRESH HERB SPICE CUMIN GRND SPICE PEPPER RED CRUSHED PINEAPPLE FRESH CROWNLESS PEPPER RED BELL FRESH LIME FRESH SALT KOSHER FLAKE COARSE BEEF RIBEYE LIP/ON PR 112A BEEF RIBEYE LIPON 112A CH BEEF RIBEYE LIPON CH 112A BEEF RIB EXPORT 2X2 NETTED CH BEEF STRIP LOIN 0X1/2 CC PR BEEF STRIP LOIN 1X1 CH 1/4” BEEF STRIP CENTER CUT 0X1/2 CH BEEF TENDERLOIN PSMO PRIME BEEF TNDR DEFATTED CH 189A BEEF TOP SIRL BUTT PR 1/4” BEEF TOP SIRL BUTT CH CAP OFF BEEF SIRLOIN TRI TIP PLD CH BEEF SIRLOIN TRI TIP 1/4”TRIM BEEF ROUND INS TOP S&T CH 1/4” BEEF GROUND NYSTRIP 80/20 FINE BEEF STRIPLOIN 0X1 PRIME BEEF TENDERLOIN 189A PRIME BEEF RIBEYE LIP/ON 1” PR 112A NAT BEEF RIBEYE LIPON 112A USA BEEF TENDERLOIN PSMO 189 USA BEEF SIRLOIN TOP BUTT 1/4” USA BEEF RIBEYE LIPON AZ GRASS FED BEEF STRIPLOIN B/L GRASS FED BEEF TENDERLOIN AZ GRASS FED

DENMARK AZ FRESH

SUPC

7013380 7013384 7013061 7013379 7013385 7013381 7013383 7013382

Pack

Size

Brand

40 40 2 2 40 40 2 2

4 OZ 4 OZ 5 LB 5 LB 4 OZ 4 OZ 4 LB 4 LB

AZFRESH AZFRESH AZFRESH AZFRESH AZFRESH AZFRESH AZFRESH AZFRESH

Description

BRATWURST 4x1 BRATWURST 4x1 CHEDDAR SAUSAGE CHORIZO BEEF/PORK BLND SAUSAGE CHORIZO PORK SAUSAGE LINK PORK JAL & CHDR SAUSAGE LINK PORK MLD ITL 4x1 SAUSAGE PORK HOT ITAL BULK SAUSAGE PORK MLD ITAL BULK

Fun on a Bun!

THE DOGS ARE MAKING A COME BACK! Following on the skirt tails of Pizza Hut and Burger King, Hot Dogs have sprouted up on menus across the nation!

FRANKS

1137736 1006725 1805555 1137702 2502268 1137728 1883123 1784347 2430922 2430951 2431480

2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 2/5 LB 1/10 LB 1/10 LB 2/5 LB 2/5 # 1/10 #

BBRLCLS BBRLCLS BBRLIMP BBRLIMP BBRLIMP BBRLIMP FARMLND FARMLND NATHANS NATHANS NATHANS

6435267 1719129 7446038 3761881

8/12 CT 12/12 CT 12/12 CT 12/6 CT

SYS CLS EURBKRS ALPHA BBRLCLS

FRANK ALL-MEAT 5X1 6 IN FRANK ALL-MEAT 6X1 6 IN FRANK ALL BEEF 4X1 7IN FRANK ALL-BEEF 4X1 6 IN FRANK ALL-BEEF 5X1 6 FRANK ALL-BEEF 8X1 6 IN FRANK ALL-BEEF 4X1 6 IN FRANK ALL-BEEF 5X1 6 FRANK ALL-BEEF 2X1 12 FZ FRANK ALL-BEEF 4X1 6 FRANK BEEF SKLS 5X1 6.75 IN FZ

BUNS

BUN HOT DOG PLAIN 6” 1.9 OZ. BUN HOT DOG POTATO IND 6” BUN HOT DOG PPYSD 6” 1.9 OZ. ROLL HOAGIE PUB BEER 6 HNGD

World Class Flavors!

Expand your menu with these flavorful Hot Dog recipes.

GREEK HOT DOG

CHICAGO HOT DOG

SWEDISH HOT DOG

GERMAN HOT DOG

MEXICAN HOT DOG

POLYNESIAN HOT DOG

SPANISH HOT DOG

THAI HOT DOG

AMERICAN HOT DOG

JAPANESE HOT DOG

1165778 4/.5 GAL KRONOS SAUCE TZATZIKI FRESH 5429766 4/4.4 LB IAT LIMP OLIVE KALAMATA PITTED 7410640 1/5 LB SYS IMP CUCUMBER FRESH SELECT

1178477 8/10 OZ 8558215 6/15 OZ 5430202 1/10 LB

4493540 4/12.5 LB 8110934 2/ 1 GAL 5430202 48/1.5 OZ

1507789 3715679 5568583 5858501

2/6#AVG 6/5 LB 6/16 OZ 6/88 OZ

FELIX LINGONBERRY JAR SYS IMP MIX GRAVY BRN SYS IMP ONION YELLOW JMBO FRSH CRTN

EL MEX CHEESE COTIJA QTR SYS REL MAYONNAISE CHIPOTLE SPRD&DIP CASASOL AVOCADO HASS FRSH HLV INDW HPP

FORLASA VELVETA CITTERO ROLAND

CHEESE MANCHEGO 3 MONTHS AGED CHEESE SPREAD LOAF PAST PROC HAM PROSCIUTTO SLICE PIMIENTO WHOLE

8975898 2/5 LB AUSTBLU PORK BBQ SMKD PULLED PREMIUM 4953857 4/1 GAL SYS CLS SAUCE BBQ CATTLE SMOKEY 1930544 2/7 LB SYS CLS SALAD COLESLAW HOMESTYLE

7724867 12/8 OZ HSE REC 6058788 4/1 CT KLEINS 0651075 1/5 GAL BBRLCLS

MUSTARD SQUEEZE RELISH GREEN CHCGO STY PICKLE DILL KO SPEAR 300-350 CT

4006805 4/1 GAL GULDEN MUSTARD SPICY BROWN 1317908 1/2 GAL BBRLCLS SAUERKRAUT SHREDDED FCY

4105979 6/#10 5881776 6/5 LB 6728232 4/2 LB

INTLCLS PINEAPPLE SLI JCE LEE KUM SAUCE HOISIN PLAS SYS NAT ONION GREEN ICELS ROOTLESS

8230971 4/48 OZ TSANG SAUCE PEANUT BNGKOK 1675750 4/5 LB SYS NAT CARROT MATCHSTICK SHRED 2219095 4/1 LB SYS NAT CILANTRO CLEAN WASH FRESH HERB

6584973 1/20 LB 8128639 10/2.2 LB 1372556 12/1 LB

PACKER GINGER PICKLED WHT PACKER SPICE WASABI POWDER BBRLCLS SNACK MIX SYZZLIN

Creative Coaters Breading Mix TM

SUPC

Pack

Size

Unit

Brand

4134807 4134637

4 4

5 5

LB LB

SYS IMP SYS IMP

Description BREADING MIX RICE & NAVY BEAN BREADING MIX CORN & JALAPENO

Skillet Buddy SUPC

Pack

Size

Unit

Brand

Description

4267532

1

2

CT

RITZ

HOLDER, POT/HANDLE 10” SKILLET BUDDY

TM

Bar Fresh Smoothies, Shakes & Frappes SUPC 2330993 2752063 2309104 2309025 3796883

Pack

Size

Unit

Brand

24 24 24 24 24

11 11 11 11 11

OZ OZ OZ OZ OZ

BARFRSH BARFRSH BARFRSH BARFRSH BARFRSH

Description DRINK SMOOTHIE CARIBBEAN PACKET DRINK SMOOTHIE MANGO BURST PACKET DRINK SMOOTHIE STRAWBERRY/BANANA YOGURT PACKET SHAKE VANILLA BEAN PACKET DRINK SMOOTHIE CARAMEL MACC FRAPPE

Brazi Bites SUPC

Pack

Size

Unit

Brand

4221386

2

5

LB

BRAZIBT

Description DOUGH BREAD CHS BRZLN .529 OZ.

Sysco Arizona, Inc. 611 S. 80th Ave. | Tolleson, AZ 85353 Tel (623) 936-9920