ideas for success Center of the Plate plus Beverages
Go Fish!
Bay Winds ® Seafood
Center Stage
Braveheart ® Black Angus Beef
Rise & Grind with Coda Coffee ® from the foodies at Protein Powerhouse
FOR A COP SHOWCASE Performance Is Your Partner
They say we eat with our eyes. After all, dining is a full sensory activity — in addition to tastes, textures, and aromas, we’re drawn visually to layout, table placements, and the gorgeous meals fanning out from the center of the plate — the geometry of the experience.
The “center” is a point most pivotal to an activity, like eating. It is the source from which something originates. Trends, as invigorating as they can be, come and go; but, center-of-plate proteins, such as beef, pork, poultry, and seafood continue to be the primary draw for many diners. To combat the post-holiday blues, Performance has designed a selection of COP offerings — along with a few indulgent beverage solutions — aimed at capturing guests’ eyes, as well as their taste buds.
Draw your gaze to a luscious Braveheart® Ribeye, seasoned with Coda Coffee® and black pepper, or an extravagant Black Angus strip braciole, in which the rich flavors of Italian working-class cuisine comingle. Face the music with a Tennessee whiskeyglazed Allegiance® Bone-In Pork Loin Chop or get lost in buttery, creamy West Creek® Chicken Crêpes.
In the new year, many patrons will tack to the center, seeking healthier
alternatives, like sumptuous fish specials. Surf into 2025 with items from our exclusive, responsibly sourced Bay Winds® brand — including pan-seared Chilean sea bass with an orangeinfused salsa verde; salmon, immersed in a grilled peach and melon island salsa; or experience the full spectrum of flavors with rainbow trout steeped in decadent caper-herb butter.
To finish, we assist in stirring up your beverage program with a fiery pineapple jalapeño margarita or our take on the red-hot espresso martini — a Coda Coffee S’mores Blended Martini — either of which can be served sans alcohol for the sobercurious crowd. And finally, spiked mocha coffee extends a meal of endless possibilities, accompanying rich, fruity blueberry compote flavors with a nutty bacon twist. Innovation that helps spread the word is always at the center of our creations.
When the calendar flips, it’s a fresh opportunity to open your guests’ eyes with centerpiece flavor combinations that get people talking about your restaurant. Find out how Performance can help put you at center stage in the new year.
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Pretty AS A Peach
We don’t often think of a remote land of high, rugged perpendicular cliffs, deep fjords, and icy rain and snowfall as the center of the salmon universe — but that’s exactly what the Faroe Islands in the North Atlantic Ocean are famous worldwide for producing.
Cultivated through years of selective breeding, combined with vertically integrated, sustainable, and traceable fishery practices, Bay Winds® Faroe Islands Salmon is nutrient dense, with a higher fat content, and a wonderful flake for the most exceptional seafood experience at the center of your plate.
This elegant salmon, naturally high in Omega-3’s, is nourished on a non-GMO, antibiotic- and additive-free diet — providing the kind of health benefits that attract consumers during the first of the year.
Center the Bay Winds Salmon on a bed of Peak CitrusRoasted Cauliflower Rice, enhanced with carrots, orange juice, and Village Garden® Sesame Ginger Dressing. Combine warm, grilled peaches, cantaloupe, honeydew, pineapple, and Peak Tomatoes for a righton-island time melon salsa dolloped atop the fish, bringing out its creamy, buttery flavors.
Use upselling techniques to recommend a floral glass of white that makes the cohesive dish taste, and look, like a vacation.
Flower Power*
PEAK® CANTALOUPE, HONEYDEW, & PINEAPPLE
Reduce waste with cut fruit selections, made-to-order
The fruity salsa should be warm from the grilled peaches. If it has cooled, heat until warm before serving. Pan sear the salmon in a little olive oil, and cook until medium, then set. You can garnish the dish with a charred lemon wedge for added visual flair. Plant-based offerings are transforming classic entrées, appetizers, and sides across dayparts. Cauliflower, found on 22% of U.S. menus, is commonly grilled like a steak or used for pizza crusts. Emerging uses include mashed "potatoes," roasted sides, and cauliflower "rice," highlighting its versatility across dining styles.
*Source: Datassential 2024
Chef Talk
PEAK® CARROTS
Growers ensure food safe conditions, alongside the best yields and quality
Nutritious low-calorie, low-carb, versatile veggie superstar
Salmon
w/Warm
Grilled
Peach & Melon
Salsa
over Orange Citrus Roasted Cauliflower Rice by Chef Anthony Bussiere, Performance North Center
Servings: 8-10
Servings: 1
Ingredients
1 ea. Bay Winds® Salmon Fillet 6 oz.
4 oz. Peak Peaches, cut into large wedges
2 Tbsp. Olive Oil, divided
1 oz. Peak Cantaloupe, small diced
1 oz. Peak Honeydew, small diced
1 oz. Peak Tomatoes, 5 x 6, small diced
1 oz. Peak Pineapple, small diced
4 oz. Peak Citrus Roasted Cauliflower Rice (recipe online)
Kosher Salt, to taste
Black Pepper, to taste
Method
In a small bowl, mix the peach wedges with 1 Tbsp. olive oil and a dash of kosher salt. Mix until all the peaches are covered. Grill peaches until slightly browned, flipping them to brown on both sides. Let cool and chop coarsely (approximately ¼ inch pieces).
Place chopped peaches, cantaloupe, honeydew, tomato and pineapple in a bowl, add a touch of apple cider vinegar, and chopped cilantro, mix thoroughly. The mixture should be warm from the grilled peaches. If it has cooled, heat until warm before serving.
Season the salmon with salt and pepper. Pan sear salmon in a little olive oil and cook until medium, set.
Arrange Citrus Roasted Cauliflower Rice on plate, top with salmon, and finish with warmed fruit salsa. Garnish with charred lemon wedge (optional).
There’s the Rub
With vibrant, juicy, pink colors and a dark-edged char, an exquisite steak is the quintessential center-of-plate eye candy.
And sourced from America’s heartland, under the industry’s most stringent specifications, a Braveheart® Black Angus Beef Ribeye provides quality and flavor that's unparalleled. Rub the 16-ounce steak with Coda Coffee® House Blend, Magellan® Ground Black Pepper, West Creek® Kosher Salt, and Roma® Granulated Garlic, then sear all sides.
Plate the steak evenly at the center, counterbalanced by a side of sautéed kale, tomatoes, and onions, topped by golden Piancone® Epicureo Gnocchi and Piancone Shaved Parmesan. The bite-sized balls of dough offer crunch and chew against the lush veggies and full-bodied meat. A velvety glass of red is the perfect complementary libation for servers to suggest.
The Rise of economy Cuts*
Cuts like brisket, flank, and skirt steak were once budget-friendly favorites, but as their popularity has risen, other affordable cuts are gaining traction.
*Source: Datassential 2024
FIND THIS RECIPE ONLINE!
CODA COFFEE & BLACK PEPPER RUBBED BRAVEHEART RIBEYE W/GNOCCHI by
Chef Katie Bulger, Performance Milwaukee
Eye Catch Their
RIDGECREST® CARAMELIZED ONIONS
Zesty, nutrient-dense, and loaded with antioxidants
BRAVEHEART® RIBEYE
Marbling from the rib section makes this cut excellent for fast and hot cooking
COFFEE® HOUSE BLEND
Light roast with notes of caramel, honeysuckle, and melon
CODA
The Bay of Orange
Blend into melted garlic butter for a pasta or veggie topper
High oil content for a moist, forgiving fillet that remains tender, no matter the cooking method
Grown and packed in California under top safety guidelines
BAY WINDS®
CHILEAN SEA BASS
PEAK® ORANGES
PEAK PARSLEY
Cooking with Bass
Try and take your eyes off this Bay Winds® Chilean Sea Bass, centered in a state of timeless romance.
Imagine a ship’s angular hull slicing through the crystalclear waters of the southern oceans near Antarctica to harvest wild-caught, all natural, sustainably sourced sea bass. The pristinely white, tightly flaked fish is striking for its delicate, buttery texture and numerous health benefits.
The jeweled sea bass rests on an intense swirl of beet purée crafted with Magellan® Chili Powder. Peak® Oranges infuse the zesty salsa verde with citrus notes crashing up against earthy spice, adding a bullseye of green color to its artistic center. An accompanying crisp glass of rosé serves to elicit the flavors of both sea and garden.
Steak Your Claim with Fish*
Fish fillets are the most common center-of-plate seafood offering, but seafood steaks, like Bay Winds Swordfish, provide a flavorful alternative. With a meatier texture from the moisture in the bone, they are often more cost-friendly than fillets. Cedar wood is the most commonly used for presentation and flavor, though other wood varieties are also gaining popularity across menu segments as well.
*Source: Datassential 2024
by Chef Andrew Cagle, Performance East
Hot Chop
Consider showcasing the most premium pork in the country, right in the center of the action. Allegiance® Pork is produced by a single-source Midwest family farm and a single-source packer. Incredible marbling, fork-tender taste, and Duroc-based quality — this is a culinary work of art straight from America’s heartland.
Take a 14-ounce bone-in Allegiance Pork Loin Chop and marinate with a harmonious blend of sweet and smoky flavors. The Southernstyle whiskey glaze combines apple juice, pure apple cider vinegar, Dijon mustard, West Creek® Brown Sugar, and Magellan® Cayenne Pepper, along with your preferred spirit, for a rich, complex sauce that evokes traditions passed down over time.
The succulent pork is set atop a heaping of sautéed Peak Baby Kale, Rainbow Swiss chard, and Peak Cherry Tomatoes — a vibrant canvas with elemental visual tones. Once again, the light, bright refreshingly floral characteristics of rosé intersect with the tangy, zesty, smoky Southern flavors to make your taste buds sing.
FIND THIS RECIPE ONLINE!
Can help protect against heart disease
Comes in shelf stable, safe, and fully recyclable containers
PEAK® BABY KALE
TENNESSEE WHISKEY GLAZED ALLEGIANCE PORK BONE-IN PORK LOIN CHOP
by Chef Andrew Cagle, Performance East Tennessee
REJUV® APPLE JUICE
Chef Talk
When you transfer the sauce mixture and pork chops to a zip top bag, press out as much air as possible before sealing the bag. Then marinate for no more than an hour.
ALLEGIANCE® PORK LOIN CHOP
Our PathProven® process ensures the highest quality for a terrific eating experience
How do I take French fries from a side to a center-of-plate menu item?
Roma® Epic Crunch French Fries are a versatile staple for any restaurant menu, offering endless possibilities for customization. These premium fries can be transformed into a gourmet main by adding toppings like braised beef, cheese curds, and tangy pickled onions. With their universal appeal and premium coating, they cater to a wide range of tastes and maintain their crispiness for delivery and takeout.
Roma® has been topping the Italian charts for 70 years.
Now, we’re
ROMA® GOES PLATINUM IN '25
FEW LEGACIES ENDURE — EVEN FEWER CHART
A PATH FORWARD. For close to 70 years, Roma has been proud to serve local restaurants, helping bring true Italian excellence to so many incredible family recipes. And this year, we’re better than ever. Visit us at Pizza Expo '25, and let’s celebrate your restaurant’s success. Learn more about us at PerformanceFoodservice.com/Roma
Chasing Rainbows
Storytelling has taken the main stage in foodservice. Not only are consumers interested in where their food comes from, but a great story, even brief, can help your restaurant stand out and drive the popularity of certain dishes.
For instance, reel them in with the tale of Bay Winds Rainbow Trout. Sourced from serene Lake Titicaca, surrounded by the stunning, secluded mountains of Peru, the fish is farm-raised, yet all natural. Cultivated in the lake’s fresh waters, rainbow trout is considered one of the cleanest fish, low in calories and a good source of protein and healthy fat.
Craft an opulent caper-butter sauce with Nature’s Best Dairy® Unsalted Butter, capers, shallots, Dijon mustard, curry powder, lemon juice, and sea salt. Spoon the trout with the butter sauce and a generous pinch of leeks, before drizzling white wine, chives, parsley, and tarragon across the elegant platter. You'll find tantalizing flavors at the end of this rainbow.
Butter Believe It
Nature’s Best Dairy products uphold the highest standards of environmental sustainability, product integrity, innovation, quality, and social responsibility. This commitment allows us to deliver the finest natural dairy products, from milk and butter, to heavy cream, cottage cheese, eggs, and ice cream.
Fresh-water raised
BAY WINDS® RAINBOW TROUT FILLETS
NATURE’S BEST® DAIRY UNSALTED BUTTER
Good source of butyrate, an anti-inflammatory fatty acid
Bay Winds® Rainbow Trout w/Caper-Herb Butter
by Chef Richard Fisher, Performance Twin Cities
Servings: 4
Ingredients
4 ea. Bay Winds Rainbow Trout Fillets (7-8 ounces)
½ tsp. West Creek® Kosher Sea Salt
1 tsp. Roma® Ground Black Pepper
2 Tbsp. Nature’s Best Dairy Unsalted Butter, melted
2 ea. Leeks, white & light green part, very thinly sliced
1/2 C. White Wine
1 tsp. Peak® Fresh Chives, minced
1 tsp. Peak Fresh Parsley, minced
1 tsp. Fresh Tarragon, minced 8ea. Peak Lemon wedges, for serving
CAPER-HERB BUTTER:
8 Tbsp. Nature’s Best Dairy Unsalted Butter, at room temperature
2 Tbsp. Capers, finely chopped
1 Tbsp. Shallots, minced
2 Tbsp. Curry Powder
1 tsp. Dijon mustard
1 ea. Peak Lemon, juice & zest
1 tsp. West Creek Kosher Sea salt
Method
Preheat the oven to 375˚F.
Pat the fish fillets thoroughly dry, then sprinkle generously on both sides from above with salt and pepper. Set aside.
For the Caper-Herb Butter: In a small bowl, mix the butter, capers, shallots, curry powder, Dijon, lemon zest and a generous pinch of salt. Set aside.
For the Rainbow Trout: To a heavy-bottomed ceramic skillet or baking dish, add the 2 tablespoons of melted butter and then the fish fillets skin side down. Top each fish fillet with a generous pinch of leeks and a spoonful of the Caper-Herb Butter. Drizzle the white wine around the fish fillets. Cut a piece of parchment paper to fit the top of the skillet as a lid.
Bake until the fish is opaque and cooked through, about 9-10 minutes.
Serve each fillet garnished with a sprinkling of fresh chives, parsley and tarragon on top, and a lemon wedge.
Tails, You Win!
Now that you’ve feasted your eyes on a menu of COP superstars, it’s time to think about what guests will want to sip on before or after their meal.
A well-optimized beverage program can help you add on to that average check. So, let’s talk about some of the biggest trends in the drink world: A subset of younger generations is the sober-curious demo, seeking NA options such as mocktails. And espresso martinis are still flying off bar rails as guests look to put a little pep in their dining experience step. Finally, spicy has moved from the plate to drinks and even desserts.
A fun, flirty margarita is one easy way to add a house special drink, without the expertise of a mixologist. Here, grilled pineapple and jalapeños fill a shaker, along with ice, tequila, Rejuv® Pineapple Juice, Ascend® Lime Juice, and agave. Coat the rim with salt, sugar, and a chili-lime seasoning — and order's up on your Rejuv Fiery Pineapple Jalapeño Margarita.
For the Coda Coffee S’mores Blended Martini — a Performance alternative to an espresso martini/ dessert drink — boil strong brewed Coda Coffee Notorious, vanilla extract, sugar, and dark rum for a housemade espresso mixture.
Next comes pure indulgence: Blend the Coda Coffee liqueur, vanilla vodka, Nature’s Best® Heavy Cream, cocoa powder, Nature’s Best Vanilla Ice Cream, and Sweet Encore® Marshmallow Cookie Dough Cake for an irresistibly rich concoction. Push it over the top by skewering a toasted marshmallow garnish. Plus, you can transform either of these into mocktails by simply holding the booze.
CODA COFFEE S’MORES BLENDED MARTINI by Chef Katie Bulger, Performance Milwaukee
CODA COFFEE® NOTORIOUS
Complex, with hints of caramel and milk chocolate
What can you pair with drinks for even Better service?
Make holidays bright with drinks done right! First Mark® Straws are available in 7.75” jumbo or 10.25” giant sizes to perfectly pair with any seasonal drink you dream up. Ready to unwrap and enjoy, these hygienic straws allow you to serve a variety of seasonal beverages without worrying about seasonal germs. Keep your holidays classy, with a clear straw that lets your drink shine, featuring easy sippability that keeps the cold outside and not on your lips. First Mark Straws are the ideal cocktail companion.
FIND THIS RECIPE ONLINE!
FIERY PINEAPPLE JALAPEÑO MARGARITA
by
REJUV PINEAPPLE JUICE
100% juice, free of preservatives and full of vitamin C
ASCEND LIME JUICE
Fresh citrus flavor — no sugar, artificial flavors, or colors added
With croissants on the menu rise, Pillsbury TM makes it easy to serve this popular trend from breakfast to dessert.
Chef Richard Fisher, Performance Twin Cities
Back in
BLACK
BRAVEHEART® NEW YORK STRIP STEAK
Marbled, tender cut from the short loin
Washed and ready-to-eat, right out of the bag FIND THIS RECIPE ONLINE!
PEAK® BABY SPINACH
Richard Fisher, Performance Twin Cities
Chef Talk
Secure the braciole with a carefully placed skewer and set six pinwheels on a baking sheet. For the mushroom sugo, let the mushrooms caramelize for 6 to 7 minutes.
Heart of the Plate
Talk about a centerpiece! Braciole stems from the Italian word for “chop” or "slice.” The dish was developed throughout southern Italy and became popular in Sicily and Naples as a working-class meal, utilizing less favorable cuts of meat that could be slow cooked to perfection.
So, now we celebrate these industrious traditional methods with a platter of three 12-ounce Braveheart® New York Strip Steaks — the Black Angus beef a step up from what our ancestors were able to access.
Next comes the earthy filling: consisting of toasted Magellan® Pine Nuts, nutmeg, Peak® Baby Spinach and arugula, grated Piancone® Parmigiano Reggiano cheese, and Piancone Extra Virgin Olive Oil. The authentic ingredients are then processed into a creamy pulp. Layer the meat with the filling and pops of color from Roma® Roasted Red Peppers. You’ll roll the steaks, cutting them half across, and roast the freshly formed braciole components.
A robust, hearty mushroom sugo tops golden-brown Piancone Epicureo Potato Gnocchi for a bold side. And have your servers recommend a distinct bottle of red to draw out even more vivid tones.
Share your recipes on Instagram & FACEBOOK. tag us @performanceFoodservice
Originally a French creation, but now served all over the world, crêpes are relatively easy-toprep — helping you bring COP classics to the table in a playful, yet stylish package. Somehow simultaneously fluffy, crispy, doughy, creamy, and hearty, these West Creek® Chicken Crêpes with Sauce Mornay touch on the international trend without busting your budget.
West Creek Chicken Breasts and Thighs are stock poached with Ridgecrest® Roasted Chicken Soup Base, a Ridgecrest Chateau Vegetable Blend of tender cauliflower, broccoli, carrots, and squash, alongside caramelized onions, white wine, herbs and spices, before being tossed with a Bacio® White Cheddar and Mozzarella Blend.
You’ll lay the farmhouse mixture across delicate, mildly sweet 6-inch Ridgecrest Crêpes, ovenbaked until golden-brown. One of the “mother sauces” of French cooking, Mornay is a type of béchamel sauce crafted with additional grated cheese. Here, Roma® All Purpose Flour and supreme Brilliance® Butter Flavored Oil form a roux, with ingredients including Nature’s Best Dairy ® Heavy Cream, yellow onions, bay leaves, and cloves combined into the mix.
Ultimately, Gruyère cheese and Roma Parmesan are whisked in to complete the buttery, cheesy decadence, which artfully tops the crêpes, with lavish touches of paprika and green onion. Ooh la la!
FIND THIS RECIPE ONLINE!
CREEK CHICKEN CRÊPES W/
by Chef Lonnie Varisco, Performance Corporate
Go Ahead,Make MyMornay
RIDGECREST CHATEAU VEGETABLE BLEND
Veggies are trimmed and flash frozen within hours of being picked at the peak of freshness
WEST
SAUCE MORNAY
RIDGECREST® 6-INCH CRÊPES
Housemade flavor with an 18-month shelf life
RIDGECREST ROASTED CHICKEN SOUP BASE
Save on prep time with this economical base
What kind of flour should I consider?
In back-of-house, versatility wins. Roma® H&R All Purpose Flour can be used in a wide variety of bakery and snack favorites, from breadings, batters and rolls, to cookies and quick breads. With strong volume and fermentation tolerance, plus an attractive crumb color and irresistible texture, it’s the smart choice for businesses that need consistent batches across a range of products.
WEST CREEK® LIGHT BROWN SUGAR
BLUE Streak
Did you save room for dessert? Try a little excess by sinking your fork into a luxuriant slice of Sweet Encore® Cheesecake, with its clean white lines delightfully disrupted by a dark and fruity blueberry compote topping. The compote comprises West Creek Blueberries, extra light West Creek Honey Amber, lemon juice, cinnamon, and vanilla extract. And consider garnishing with a nutty bacon crumble of crispy West Creek Bacon, crushed pecans or walnuts, light brown sugar, and butter. The smoky bacon and crunch of the nuts beautifully cut against the sweet compote and creamy cake.
Coda Coffee®, coffee liqueur, and chocolate liqueur converge to help end the night on a high note — suffused with Irish cream and topped with a swirl of whipped cream and chocolate shavings, for a spiked mocha coffee that perfectly balances the richness of the cheesecake, keeping your guests warm and satisfied on those cold winter evenings.
Adds subtle hints of warm, caramel-like flavor
FIND THIS RECIPE ONLINE!
WEST CREEK BLUEBERRY COMPOTE W/BACON CRUMBLE W/SPIKED COFFEE
WEST CREEK AMBER HONEY EXTRA LIGHT
Ingredient to help balance salty, sour, buttery, and umami flavors
WEST CREEK® WILD BLUEBERRIES
Grade A fruit retains its freshness when thawed
WEST CREEK BACON 18-22
Lightly smoked for a craveable flavor
Raise a slice to Vincenzo's Pizza Newhall for winning two categories at the 2024 Pizza Industry Excellence Awards. We celebrate your authenticity, passion, and creativity!
