The Dish | Sea the Difference by The DISH by Performance Foodservice

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Treasure Trove

Empire’s Treasure®

Sea the Difference

Hooked on a Feeling

What’s Up Dock?

World Dock Seafood®

Wind in Your Sales Bay Winds®

from the foodies at

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Tackle Early Spring

With Seafood Superstars The pirates of maritime lore combed the seas in search of treasure. They buried their bounty on isolated beaches to protect it. What they failed to recognize was they were already traversing a vast network of gastronomic treasure. The real riches were all around, right below their feet. Seafood is one of the most soughtafter and adaptable segments in foodservice. Consumers are willing to shell out for elevated options or go to town on a fried buffet. According to Datassential research, more than 50% of restaurant guests likely ate seafood at some point in just the past week. It can be healthy, romantic, sacred — even sustainable.

As we begin to thaw into early spring, there are myriad opportunities to showcase seafood and hook bigger sales. Consider date nights, St. Paddy’s Day celebrations, Lent, and Easter, and let seafood drop anchor at the centerof-plate as a protein alternative. Our wonderfully creative crew of chefs have made waves playing with grilled BBQ oysters, two different types of crab dip, amuse bouche-style bites, crispy handhelds, surf ‘n’ turf meets shrimp and grits, and highly sourced fish specials. This spring, Performance is ready to support your kitchen by flying the flag of our exclusive seafood brands. Ahoy!

Chef Talk Get inside our chefs’ minds and find out what inspired their dishes.

ASK THE EXPERTS Learn quick tips from LTOs to seasonal trends.

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Wickedly

Good Tuna

EMPIRE'S TREASURE® SAKU TUNA, BLOCK

We dream of sushi. Maybe it’s the otherworldly freshness or the handmade artisanal quality, but sushi ranks high on the list of craveable seafood. It’s also increasingly popular with spicy tuna rolls up close to 10% in recent years. Blow minds and social media feeds with this spectacular take on sushi layered atop crispy rice cakes. Empire’s Treasure® Yellowfin Tuna Saku is the darkest and most desirably fatty type of tuna. It’s caught using hook and line methods, which naturally encourage sustainability, and it’s an excellent source of lean protein, vitamins, and minerals. Sriracha and West Creek® Mayo combine for a spicy, creamy punch and the Asian Pride® Sushi Rice provides a base of golden crunch. Love bites, indeed!

420826 | DV314 Features wellness characteristics, including reducing the risk of heart disease

Empirically Tasty With Empire’s Treasure, we cast a wide net of premium seafood offerings. Bake it, grill it, or fry it — guests will treasure the quality of your seafood plates. Like this pan-seared pangasius filet, starring spicy, toasted honey pecan butter and resting on a bed of wilted garlic spinach and cheddar grits. Health-conscious diners will enjoy that the fish is low in fat, low in calories, and free of additives. You’ll love the consistent size and taste with minimal waste. Swai Pangasius Filet, 7-9 oz. Mahi Mahi Filet, 8 oz.

859755 | EB646 402888 | DV884

FIND THIS RECIPE ONLINE! SPICY TUNA & CRISPY RICE SUSHI BITES

21%

Crispy rice sushi is up

on sushi menus in the past 4 years Datassential 2024

Spicy Tuna & Crispy Rice Sushi Bites WEST CREEK HEAVY DUTY MAYO ®

by Chef David McGurn, Performance Springfield

Servings: 6-8

201350 | DV232 Specially formulated with higher oil content for extra holding power and creamy texture

Ingredients 1 ea. Empire's Treasure® Saku Tuna, Block, 8-12 oz, thawed, 420826 | DV314 5 tsp. West Creek Heavy Duty Mayo, 201350 | DV232 1 T. Sriracha Sauce, more as desired 3 tsp. Peak® Green Onions, chopped ¾ C. Asian Pride® Sushi Rice 10 oz. Water ½ C. Brilliance® Corn Canola Blend, 875040 | VG274 ¾ tsp. West Creek Kosher Sea Salt, 104752 | EL680 ¾ T. Asian Pride Rice Wine Vinegar ¾ T. Silver Source® Granulated Sugar 1/8 tsp. Roma® Ground Black Pepper Method

Chef Talk These easy-to-prepare bites can benefit from additional garnishes if preferred. I recommend thinly shaved cucumber slices on top of the rice cake, before adding the tuna, thinly sliced avocado, shaved scallions, or chili threads. Enjoy experimenting with this dish, and your guests will be thrilled!

Prep rice the day before for best results. To cook rice, combine water, rice, and a pinch of salt. Bring to a boil, then reduce the heat and cook, covered, until the rice is tender and all the water has been absorbed. Once rice is cooked, fold in the rice wine vinegar and sugar until mixed. Turn out onto lined baking pan and press it down to form a nice tight sheet roughly ¾-1” thick. Cover and cool overnight. Once cool, cut into pieces roughly 1” x 2.5”. To make spicy tuna, chill the tuna well, place on cutting board and chop fine. Tuna can also be scraped with a spoon instead of chopping if desired. Place tuna in mixing bowl, add the mayo, Sriracha, chopped green onion, and a pinch of salt. Mix well and set in refrigerator. Take individual rice pieces and pan fry in corn canola oil until crisp and golden brown on all sides. Remove rice from pan and place on paper towel to drain. Transfer to serving dish, spoon a small amount of the spicy tuna neatly on top. Serve with light soy for dipping.

Hellfire

Surf’s Up Surf ‘n’ turf was once primarily the domain of white table cloth establishments. But times they are a-changin’. Make this version even more accessible by swapping in Bay Winds® White Shrimp for the traditional lobster and adding a touch of Southern comfort.

Club

The crispy fried shrimp rest elegantly on top of a Surety Beef® Strip Loin, cut Manhattan-style. The Surety brand ensures quality with the most robust, comprehensive farm-to-fork assurance program in the business. Among the many auditable attributes are animal wellness, food safety, and sustainability. Blend your preferred hot sauce into the West Creek Hollandaise Sauce Mix to rain your own signature hellfire down on the shrimp, beef, and cheddar grits.

A Sure Bet The Surety Beef program from Performance removes much of the uncertainty that surrounds buying commodity product. This leading brand combines the very best practices of farming and animal husbandry, so you can be sure where your beef comes from, and you can trust in its best-in-class quality and consistency.

Beef Round Eye, Choice Ground Beef, Fine Beef Brisket, Choice, Boneless Beef Inside Round, Choice 1" Beef Ribeye, Choice

538348 | DR386 538430 | DR332 538323 | DR372 538379 | DR410 538443 | DR340

WEST CREEK® HOLLANDAISE SAUCE MIX 813183 | EG976 Easy-to-prepare, simply add water and/or butter

FIND THIS RECIPE ONLINE! SURF 'N' TURF GRITS W/HELLFIRE HOLLANDAISE SAUCE

SURETY BEEF® CHOICE STRIP LOIN

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538448 | DR344 Produced with industry-leading source verification

BAY WINDS® WHITE SHRIMP 21/25 421092 | DV324

Millennials are more interested in trying Surf & Turf than other generations Datassentials 2024

Harvested from the clean waters south of the equator and other prime locations worldwide

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FIND THIS RECIPE ONLINE! BAY WINDS POTATO WRAPPED SALMON

Better Call

Sal BAY WINDS® 6 OZ. SALMON FILET 529793 | FJ436 Responsibly farmed in free floating nets

What is a versatile way to showcase shareable dips WITH seafood? Cavendish Farms Potato Scoops make for an excellent pairing to accompany a Molten Lobster Dip that’ll keep your customers coming back for more! Cheesy, gooey, and full of succulent lobster, your guests will fall head over heels for this indulgent dip and crispy Potato Scoop combo. The Scoops offer a great option for dine-in while also holding up well for takeout & delivery.

PEAK® RUSSET POTATO 70 CT. 259174 | JJ778 The most versatile potato for fresh applications

Cape Hake Whiting

Wrap Game

In the middle of the North Atlantic, between Iceland and Norway, lies a small, remote island group known as the Faroe Islands. With a commitment to responsible, sustainable aquaculture, the islands produce exceptional, quality Atlantic Salmon. Rich in healthy Omega-3 fatty acids, salmon is still one of the most popular fish species for consumption. In fact, in the last year alone, almost 20% of people have increased their salmon intake. The key to this special is wrapping the Bay Winds® All Natural Faroe Island Salmon in a peeled, goldenbrown russet potato from Peak®. Plate the wrapped salmon next to a bed of fresh arugula and drizzle with West Creek® Hollandaise Sauce for a complementary burst of buttery flavor. Sautéed onions, zucchini, and yellow squash make for a healthy, rustic side.

Peak Living Peak Produce is the standard in fresh ingredients. It also represents the highest levels of premium quality. We ensure that product is picked at peak time for the best tasting, colorful fruits and vegetables available.

Fresh Dill Zucchini Squash Yellow Squash Fresh Italian Parsley Yellow Onion, Super Colossal Whole Garlic

855547 | CK122 867211 | FA216 867212 | 13726 310169 | NH686 265727 | CK432 275595 | GC952

Cape Hake, also known as whiting, has a soft, flaky texture with a mild, subtly sweet flavor that is comparable to Cod and Alaskan Pollock, and perfect for breading and battering. Available today in shatter pack fillets and portions.

NEW!

∙ Responsibly Sourced ∙ MSC Certified ∙ No Chemicals or Fillers Added

FPO SCAN HERE FOR MORE INFORMATION

The World

FIND THIS RECIPE ONLINE! WORLD DOCK SMOKED SALMON HAND PIES

in Your Hands Items you can order on the fly? Snacking on handheld scrumptiousness while you stay mobile? It’s no surprise younger generations are all about street food. This unpretentious, savory English-style handheld pastry is packed with flaky and buttery goodness, filled with World Dock® Cold Smoked Salmon, potatoes, cream cheese, Peak® Fresh Leaks, and dill. It’s a toasty pie perfect for dipping with your favorite sauces: remoulade, mustard sauce, or green goddess would all add a touch of bold, creamy flavor. And it looks pretty good in front of a smartphone camera too as guests spread a little handheld FOMO to their friends.

Pull Up to the Dock World Dock Seafood features a world of delicious options and versatility. It’s a line that offers breaded and battered products, frozen specialties, and guaranteed source verification. World Dock Fully Cooked Frozen Clams are excellent for a quick prep time. These succulent clams are filled with goat cheese and spinach baked to bubbly perfection — a striking presentation for guests and a wham, clam shareable starter.

Clams, 11-16, Frozen 454624 | 13916 Flounder, 4 oz., Boneless/Skinless 451823 | CK050 Swai Filet, 7-9 oz., Boneless/Skinless 590537 | FL644

PEAK® FRESH DILL 855547 | CK122 Sweet and citrusy flavor, slightly bitter

WORLD DOCK® COLD SMOKED SALMON 256125 | DW348 Tender, smoky, and slightly sweet fish

PEAK® CUCUMBER SUPER SELECT 424463 | FL056 Small seed core for maximum and preferred density

How can I elevate a traditional calamari appetizer on menus? Performance in Motion® Breaded Calamari Rings are crafted from premium, wild caught squid, with four unique flavor profiles that bring excitement to a menu. Garlic Parmesan, Coconut, Buffalo, and Lemon Pepper are all new and fun flavors guests will crave. Each are handbreaded with a light, seasoned panko breadcrumb coating that cooks up golden and crispy on the outside, while staying tender on the inside.

Take the Cake

And now for something completely different. Feast your eyes on this plate of layered flavor, texture, color, and quality. Brought to port in Prospect Harbor, Maine, Bay Winds® Lobster Claw and Knuckle Meat is wild caught, Maine Fair Trade designated, and Marine Stewardship Council (MSC) certified sustainable. The cold water prevents the meat from absorbing the salt in the seawater, resulting in the best taste and sweet, lobster flavor. Here, the lobster is prepared in a buttery garlic lemon sauce and positioned on a rosemary infused West Creek® Cheddar Grits cake, which functions as a crunchy, cheesy base. A swirl of spinach, cream, garlic, tarragon, and thyme purée elevates the lobster bites with standout, artistic visual appeal. Difficult to imagine passing if this MVP is on the menu.

WEST CREEK® CHEDDAR GRITS 629421 | FH992 An easy-prep Southern classic

The Calm Creek At Performance, West Creek is where serene sourcing meets kitchen cornerstones. Within this exclusive brand, we partner with suppliers who exceed our standards of food safety and freshness. A litany of West Creek ingredients have been utilized for this playful take on shrimp and grits. Trending hot pickled shrimp feel the heat from Contigo® Hot Sauce for Seafood before taking their place on a delectable mound of savory bacon cheeseburger grits.

Mayonnaise 201350 | DV232 Hollandaise Sauce Mix 813183 | EG976 Sharp Cheddar Feather Shred 158815 | DV630

FIND THIS RECIPE ONLINE! LEMON GARLIC LOBSTER W/ ROSEMARY CHEDDAR GRIT CAKES

Lemon Garlic Lobster w/Rosemary Cheddar Grit Cakes

by Chef Lonnie Varisco, Performance Corporate

Servings: 6 Ingredients 1 lb.

Chef Talk Consider browning the grit cakes ahead of time and simply warm to order in the oven. These versatile cakes also pair well with proteins like brisket or short ribs, providing a powerhouse flavor combination. For a citrusy twist on the lobster, consider steaming the meat and tossing it with lemon juice, adding a zestful pop to the dish.

1 ½ tsp. 1 ea. 1/8 tsp. 1/8 tsp. ¼ lb. 1 ea. ¼ C. 1 C. 3 T. 1 lb. 2 C. 1 tsp. 1/8 tsp. 1/8 tsp. ¼ tsp. ¼ tsp.

Bay Winds® Lobster Claw/Knuckle Meat, 409839 | FH284 Peak® Garlic, minced, 275595 | GC952 Peak Lemon, juice & zest, 361379 | HB850 West Creek® Kosher Sea Salt, 104752 | EL680 Ground Black Pepper Nature’s Best Dairy® Unsalted Butter, 157189 | 73410 West Creek Cheddar Grits Bag, warmed, 629421 | FH992 Peak Rosemary, chopped, 855531 | CK106 West Creek Feather Shredded Cheddar Cheese, 158815 | DV630 Brilliance® Butter Flavored Oil, 875041 | DV452 Peak Spinach, 260811 | GC936 Nature’s Best Dairy Heavy Cream, 199406 | CF132 Peak Garlic, minced, 275595 | GC952 West Creek Kosher Sea Salt Magellan® Ground Black Pepper Peak Thyme, 855509 | HB882 Peak Tarragon, 855513 | HB886

Method

Warm grits with rosemary and cheddar cheese. Spread this onto a sheet pan lined with parchment paper. Refrigerate for 1-2 hours to set up. Once grits are firm use a mold to cut circle grit cakes for service. Warm butter flavored oil in a sauté pan or griddle over medium high heat. Add six grit cakes and cook for 1-2 minutes per side to brown. Reserve for plating.

BAY WINDS LOBSTER CLAW & KNUCKLE MEAT ®

409839 | FH284 Harvested from the Gulf of Maine

In a saucepan over medium heat add cream, spinach, garlic, eighth of a teaspoon of salt and pepper. Simmer for 8-10 minutes or until it reduces by 1/2. Transfer this mixture to a blender. Add tarragon and thyme, puree. You can strain this sauce for a refined presentation. Reserve warm for plating. In a sauté pan over medium heat melt butter then add 1/8th of a teaspoon of salt, 1/8th of a teaspoon of black pepper, garlic, lemon juice and lemon zest. Cook for 1-2 minutes. Add lobster meat and gently toss to warm and coat, about 2 minutes. Ladle 1-2 ounces of spinach crème on plate, place a caramelized grit cake on crème. Garnish with chives.

WEST CREEK® SPINACH & ARTICHOKE DIP

Popeye Dip

478662 | DV724 Bold enough to stand on its own or serve as recipe innovation

Seafood is synonymous with rich, decadent refinement. And that’s something all consumers should be able to access. Help guests treat themselves to a West Creek® Spinach and Artichoke Dip infused with sweet Empire’s Treasure® Blue Claw Crabmeat. The meat is canned with an 18-month shelf life and crafted with only 100% Asian Blue Swimming Crab. Slather the lush dip on warm slices of a Delancey Street Deli® Ciabatta Baguette. The gourmet bread is made with simple ingredients, fully baked, blastfrozen, and pre-sliced to save time and labor. Jump into a warm dip!

EMPIRE’S TREASURE® BLUE CLAW CRABMEAT

From Our Deli to You Performance roots go back to the 1880s, shortly before the first deli arrived on Delancey Street in lower Manhattan. Fittingly, our gourmet Delancey Street Deli brand features an array of adaptable products and cleaner label ingredients — everything from meats, cheeses, and heat-and-serve soups to sandwich spreads, condiments, and cold prepared salads.

Focaccia Sandwich Bun 653044 | FN388 Ciabatta Bun 653039 | FN384 Bavarian Pretzel Stick, Plain 629399 | FH976

572345 | DV914 Picked from the swimming fins of the crab for a strong flavor profile

FIND THIS RECIPE ONLINE! EMPIRE’S TREASURE CRAB & SPINACH DIP

78%

of consumers who have tried crab dip on Bread, like/love it Datassentials 2024

DELANCEY STREET DELI® BAGUETTE 653033 | FN378 High moisture content and an airy honeycomb crumb

l p p A e of Your Eye

71%

of consumers who have tried sea bass, like/love it Datassentials 2024

BAY WINDS® CHILEAN SEA BASS 808306 | EF254 Frozen right after harvest to maintain integrity and texture

Why is turkey a savvy replacement for traditional protein options? Today’s diners are looking for dishes that are easy on their diets and their wallets. Satisfy both demands by offering turkey, a delicious, versatile, and cost-effective protein packed with health benefits. Drive sales by highlighting the premium quality of Butterball® Turkey.

Sail With PEAK® YELLOW ONION 265727 | CK432 Crisp, meaty, and fullflavored

the Wind

Among the best tasting fish in the world, Bay Winds Chilean Sea Bass is right up there because of the clean, natural environment provided by the crystal blue, deep, icy waters of the southern oceans near Antarctica. When cooking this exquisite fish, consider allowing the surface to brown for an ideal caramelization. Then craft a harvest slaw with sautéed apple-infused Napa cabbage, as well as Peak Shitake and Cremini Mushrooms — an on-trend canvas on which to rest the sea bass. Add white wine to a lemon caper butter sauce that can be ladled over the fork-tender fish and slaw. Pristine, white flaky sea bass gets its glow up!

Lower the Boom From the deep sea to the upper echelon, Bay Winds represents our top-tier seafood, sourced from prime, sustainable locations around the world. And that premium quality can take any seafood special to the next level.

FIND THIS RECIPE ONLINE!

PAN SEARED CHILEAN SEA BASS W/CABBAGE & MUSHROOMS SLAW

Boom Boom Shrimp Toast originated in Japan and showcases a delicate mousse of shrimp and spices, flash toasted and topped with a homemade chili sauce. This is a timeless appetizer enjoying a renaissance on menus across the country.

White Shrimp, 21-25 Rpdt/On 421092 | DV324 White Shrimp, 26-30 EZ PEEL 431659 | VC852

Tangled

Dippin’ Tots

When a dish has this much creamy, cheesy tastiness, we just want to dive right in. Empire’s Treasure Super Lump Blue Crabmeat is a tremendous complement to a wave of sliced Peak® Russet Potato Gratin. Add in layers of Ultimo!® Shredded Parmesan and Nature’s Best® Brie and guests will be in cheese heaven. Talk about a flexible item. Serve this with crunchy French bread as a decadent shareable, appetizer, or side. And you could even plate with tender beef for a unique twist on surf ‘n’ turf. A definite cure for the culinary blues!

Up in Blue

NATURE’S BEST DAIRY® BRIE

Best of the Best

516407 | DW192

Heartland heritage is on display with Nature’s Best Dairy products. This exclusive brand brings you the best in quality dairy, from milk and butter, to heavy cream, eggs, and ice cream — all sourced from dairy farms across the U.S.

Crafted in Wisconsin using the French tradition

Unsalted Butter Heavy Cream Sour Cream Egg Whites Buttermilk 1%

157189 | 73410 199406 | CF132 199411 | DV226 517856 | DV378 515372 | CF166

FIND THIS RECIPE ONLINE! BLUE CRAB & POTATO GRATIN W/ BRIE & CARAMELIZED ONION

EMPIRE’S TREASURE® SUPER LUMP CRABMEAT 572352 | DV918 Larger flakes, made from broken pieces of jumbo lump

Protein Pasta made from Wild Alaska Pollock

∙ Gluten Free ∙ Keto Friendly ∙ Fully Cooked PEAK® GARLIC 275595 | GC952 Peeled weekly for the freshest product available

Everything customers love about pasta, with only 70 calories and 9g carbs plus 8g protein per serving! Simply steam, blanch or sauté.

11%

Crab is up

on dip menus in the past year Datassentials 2024

SCAN HERE FOR MORE INFORMATION

Looking Crisp

Sandwich menus are getting a makeover. Meaty Italian handhelds and spicy chicken options are still performing well, but consumers are seeking even more from their burgers and fish sammies. This colorful, crispy handful will catch attention as soon as a server walks by with it on a plate. Take a wild caught Bay Winds Cod® Filet, frozen at sea, dredge it in West Creek® Fish Fry Breading and fry until it’s irresistibly crispy. Top the sweet, flaky cod with caramelized onions and drizzle eye-catching West Creek Craft Beer Cheese all over the filet. Place the fish on a bed of grilled romaine lettuce and smear both slices of a pretzel roll with zesty, lipsmacking tomato jam. The complex flavors cascade through every big bite. You can serve with a side of craveable West Creek Sweet Potato Fries for extra dipping and upsell a tall pint of cold, crisp lager. Add lime juice and Hispanic spices to take the tomato jam to a truly sublime place.

Fry Life Brilliance Premium Oils are designed to produce crisp, golden, full-flavored foods while offering a high-performance fry experience. With three times the fry life of economy brands, each oil enhances the natural taste of menu items at a great value.

Cottonseed & Canola Oil 301078 | VG294 Corn & Canola Blend Oil 875040 | VG274 Butter Flavored Oil 875041 | DV452 Canola Oil Fry Clear, Zero TFF 952860 | DV502

East coast oysters, blackened catfish, calamari, & lump craB are among the fastest growing SEAFOOD ITEMS. Datassentials 2024

WEST CREEK® SWEET POTATO FRIES 416703 | DV312 Naturally cholesterol-free and an excellent source of vitamin A

FIND THIS RECIPE ONLINE! BAY WINDS CRISPY COD HANDHELD

BRILLIANCE® SOY OIL 533067 | FC676 Made from a blend of traditional soy bean oil and high oleic soybean oil

BAY WINDS COD FILET 4 OZ. ®

BRILLIANCE® CANOLA PAN COATING 362592 | EB744

798311 | VB994 Wild caught product of the U.S.

Long-lasting fry oil imparts a subtle flavor

Roll Tide

For oyster people, there is nothing better. Raw, grilled, briny, or sauced — we don’t really care, just bring ‘em on! With this jewel of a preparation, take plump Empire’s Treasure® Oysters on the half shell and top with generous heapings of crab meat. Our oysters are wild caught in Florida and processed within hours to retain 100% of the oyster’s natural shape and juices. Whisk together butter, Parmesan, Worcestershire sauce, smoked paprika, and Old Bay® for a zesty grilling sauce and spoon over the oyster/crab combination while they’re grilling. Once golden bubbly, finish the BBQ oysters with a lifechanging, homemade White Horseradish Bama sauce. The tide is high with these shelled gems.

EMPIRE’S TREASURE® OYSTERS ON THE HALF SHELL 378446 | CB550 100% yield with no waste

A Strong Salad In Hawaiian, mahi means “very strong.” Thanks to the presence of Omega-3 fatty acids, selenium, and other vitamins and minerals, the name seems to make a lot of sense. Use Magellan® Cajun Seasoning to add New Orleans-style flavor to Empire’s Treasure Mahi Mahi. Then rest the fish on a field of crisp Peak® Arcadian greens, tossed in Piancone® Roasted Red Pepper Dressing and accentuated with sweet oranges, crunchy almonds, eggs, and other veggies.

Mahi Mahi 8 oz. Filet Crabmeat Blue Claw, Pstrzd Crabmeat Super Lump, Pstrzd

402888 | DV884 572345 | DV914 572352 | DV918

FIND THIS RECIPE ONLINE! EMPIRE'S TREASURE BBQ GRILLED OYSTERS W/WHITE HORSERADISH BAMA BBQ

WEST CREEK® MAYONNAISE 201350 | DV232 Trans fat free

Empires Treasure BBQ Grilled Oysters w/White Horseradish Bama BBQ by Chef Andrew Cagle, Performance Hale

Servings: 2

EMPIRE’S TREASURE® SPECIAL CRAB MEAT 572346 | DV916 The most versatile grade for the widest range of recipes

Oysters are up

on appetizer menus in the past year Datassentials 2024

Chef Talk

Oysters can be easily portioned, topped, and arranged in a baking dish, then wrapped in plastic for pre-service storage. This also reduces prep for things like catering and volume service. Prepare the White BBQ sauce in advance and refrigerate for up to three days.

Ingredients 2 dz. Empire’s Treasure® Oysters on the Half Shell, 378446 | CB550 1/2 lb. Empire’s Treasure Special Crab Meat, 572346 | DV916 24 ea. Peak® Parsley Leaves, for garnish, 310169 | NH686 1 C. Natures Best Dairy® Unsalted Butter, 157189 | 73410 1/4 C. Roma® Parmesan Cheese 2 T. Peak Basil, chopped, 855569 | CK132 1 T. Peak Garlic, chopped, 275595 | GC952 3 tsp. Worcestershire Sauce 1 tsp. Smoked Paprika 1 T. Old Bay® Seasoning 1 ¼ C. West Creek® Mayonnaise, 201350 | DV232 ¼ C. West Creek Apple Cider Vinegar 3 tsp. West Creek Prepared Horseradish 2 tsp. West Creek Granulated White Sugar ½ ea. Peak Lime, juice only, 310171 | 16146 ¼ tsp. Magellan® Ground Cayenne Pepper 2 tsp. Magellan Cajun Seasoning Contigo® Seafood Hot Sauce to taste Method For the grilling sauce: whisk together melted butter, Parmesan cheese, basil, garlic, Worcestershire sauce, smoked paprika, and Old Bay seasoning. For the Bama BBQ sauce: whisk together mayonnaise, Cajun seasoning, hot sauce, lime juice, apple cider vinegar, horseradish, cayenne, and sugar. Refrigerate for service. Heat your grill to 400-450°F. Top each thawed oyster, still in its shell, with a generous mound of crab meat. Spoon the grilling sauce over the crab atop the oyster in the shell until it is filled. Place oysters on the grill for approximately 10 minutes or until the sauce is bubbling and the edges of the oysters begin to curl. Do NOT overcook. Top with drizzle of BBQ or serve on the side. Garnish with a fresh parsley leaf.

Sea the Difference For more recipes, trends, and great ideas to inspire your menu, visit