ideas for success Holiday Your Way
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The COP ‘Cure Piancone ® Epicureo Santa Bay-be Bay Winds ® Seafood from the foodies at Entice ® Is Nice
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WHETHER IN-HOUSE OR AT THEIR HOUSE Make New Memories
Restaurants are in the experience business.
And there’s no better time for making memories with friends and family than the holiday season. Starting with Thanksgiving and culminating at Easter time, the centerpiece of these celebrations is when we gather around a table — in one of your lovely dining spaces, at home, or in any other party location.
Regardless of the where, Performance Foodservice is here to help your holiday food stand out, so you can have a memorable season of sales.
Our festive team of corporate chefs brings a cornucopia of industry experience, creativity, and trending knowledge to the holiday table. They understand that as consumer habits change, so do our notions of traditional celebratory spreads. Together, we can provide elements of classic feasts, using playful flavor notes and presentations. Gobble away! We’re topping Braveheart® Hanger Steak with a
cranberry gremolata and harvest sides, in addition to a cranberry-glazed, fried green tomato and pork belly handheld — fantastic for an LTO or takeout treat.
Center-of-plate alternatives include lemon roasted chicken with a touch of international flair; maple bourbon pork belly and cheesy grits that would make Santa blush; and a puff pastry filled with top-quality seafood and sautéed spinach.
You can also bring the party to customers by offering a special LTO carryout menu that features couscous stuffed bell peppers, exquisitely fried finger foods, or so-hot-right-now Nashville Hot Pork Sliders. And plan ahead for Easter with a Southwestinspired veal short rib corn salad or a simple, yet elegant coffee-seasoned rack of lamb.
There are few industries that make lasting memories like foodservice. During the holidays, Performance is prepared to support you in crafting a season to remember.
Chef Talk
Get inside our chefs’ minds and find out what inspired their dishes.
Learn quick tips from LTOs to seasonal trends. ASK THE EXPERTS
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Puff Piece
Most diners equate baking with the holidays, and many enjoy an opulent seafood dip to go along with their meal. How about the gift of combining these two concepts?
The coulibiac is an Eastern European pirog brought to France by renowned French chef, Auguste Escoffier, in the early 20th century, and this version can be made in-house or offered as a take-and-bake option for your customers at home. It also encourages creativity as the puff pastry can be customized with a lattice cutter.
For the decadent filling, you’ll want to craft a scallop mousse, using Bay Winds Faroe Islands Sea Scallops, Nature’s Best Dairy® Egg Whites, pepper, salt, dill, lemon zest, and heavy cream — blended until fluffy. Bay Winds Salmon is brushed with Dijon, placed on the pastry, then layered with sautéed spinach and the scallop mousse. Voilà, wherever they are — your diners will enjoy slicing into creamy, baked indulgence.
Win This Winter
During the holidays, quality takes center stage. Put some wind in your sales with items from our line of outstanding seafood — Bay Winds. Sourced from the most prime waters around the world, we are able to offer premium lobster, scallops, shrimp, and fresh fish — all while prioritizing sustainability.
What are some value-sized flavor enhancers?
America's #1 barbecue sauce comes in all shapes and sizes. Sweet Baby Ray's portion control cups and pouches are perfect for dine-in or takeout. Ideal for the holiday rush, these 1 oz., 1.5 oz., and 2 oz. sizes make quick service easy. Offer the perfect portion of sauces every time!
BAY WINDS® FAROE ISLANDS
SEA SCALLOPS
Wild caught by a certified sustainable fishery, halfway between Norway and Iceland
PEAK® FRESH SPINACH
Chock full of antioxidants, vitamins, and minerals
Sweet and citrusy, with slight bitterness
8 OZ. BAY WINDS® SALMON, BONELESS/SKINLESS
Rain and snowfall create streams that are ideal for superb salmon
Bay Winds Salmon & Scallop Coulibiac
by Chef Richard Fisher, Performance Twin Cities
Servings: 8-10
Ingredients
Servings: 1 PEAK FRESH DILL
2 T. Piancone® Extra Virgin Olive Oil
2 tsp. Peak Garlic, chopped
10 C. Peak Fresh Spinach
1 lb. Bay Winds Faroe Islands Sea Scallops
2 ea. Nature’s Best Dairy® Eggs, whites only
½ tsp. White Pepper
½ tsp. West Creek® Kosher Sea Salt
1 tsp. Peak Fresh Lemon, zest only
1 tsp. Peak Fresh Dill, chopped
1/3 C. Nature’s Best Dairy Heavy Whipping Cream
5 ea. Bay Winds Salmon, 8oz. Portions, Boneless/Skinless
½ C. Dijon Mustard
2 ea. Puff Pastry Sheets
2 ea. Nature’s Best Dairy Whole Eggs
¼ C. Water
Method
Spinach: Sauté garlic and spinach in olive oil until tender. Cool, drain, and chill.
Scallop Mousse: Blend scallops, egg whites, white pepper, salt, lemon zest, dill, and cream into a fluffy paste. Transfer to a pastry bag and chill.
Egg Wash: Beat eggs and water in a small bowl.
Puff Pastry Decoration: Cut designs into a puff pastry sheet. Chill.
Assemble the Coulibiac:
Lay a puff pastry sheet on a parchment-lined baking sheet.
Place salmon portions horizontally, forming one piece. Brush with Dijon mustard. Spread spinach over salmon, then pipe scallop mousse evenly on top. Brush the edges with egg wash, then cover with a second puff pastry sheet. Add the decorative pastry sheet on top, brush the entire pastry with egg wash, and crimp edges with a fork.
Bake at 425°F for 25 minutes until golden, then reduce heat to 325°F and bake until salmon reaches 145°F (about 1015 more minutes).
Rest for 10 minutes before serving with lemon wedges.
Fun Hang
Turkey isn’t going to be replaced on Thanksgiving tables, but in November, consider offering a special or two that still evoke those traditional fixin’ flavors without going full fowl.
Substitute steak for turkey, with a focus on overlooked cuts that provide juicy tenderness as well as value. Similar to flank, hanger steak, or skirt steak, comes from the plate — the upper belly of cattle — and has been prized by butchers over time for its texture and flavor. Grill a Braveheart® Hanger Steak on the char broiler and slice it against the grain, then top the succulent meat with a seasonal cranberry gremolata, featuring orange, lemon, herbs, and spices.
For added harvest flair, caramelize Peak® Green Cabbage with onions, garlic, pork belly, and chicken stock, alongside Peak Carrots glazed in bourbon and molasses. You’ll be able to upsell by offering a selection of red wine that elicits the bold, rich, primal flavors of autumn.
Mambo Italiano
Party guests will be able to dance the night away after sampling this beautiful takeand-bake twist on traditional meatloaf. When it comes to Black Angus Beef, nothing tops the heartland quality of Braveheart. Form the ground beef into an elevated alternative to meatballs, ready for your customers to serve in any festive setting.
Heart Holiday
by Chef Nate Luce, Performance
BRAVEHEART HANGING TENDER STEAK
More tender than flank or skirt
Twin Cities
PEAK® GREEN CABBAGE
100% yield and greater portion control
Chef Talk
When slicing the hanger steak, make sure to find the grain, which will be at an odd angle. This can make or break the eating experience. Cutting carrots oblique-style reduces waste and will get you a higher yield with a unique appearance. And the gremolata can be made three days in advance, if stored in an airtight container in the cooler.
Handheld for the Holidays
WEST CREEK BREADED GREEN TOMATOES
Plump, juicy green tomatoes are seasoned with a yellow cornmeal breading
WEST CREEK® FROZEN CRANBERRIES
Flash-frozen within hours of harvest for freshest flavor
WEST CREEK AMBER HONEY
Daypart versatility, rich in antioxidants and anti-inflammatory compounds
Chef Talk
The only way to cut a sandwich is on the diagonal! This gives the eye appeal of all the layers and makes the sandwich appear hardier. Also, consider making the cranberry glaze a few days in advance. It can then be used in all sorts of recipes ranging from aioli (throw some in that garlic aioli), to dressings, or even a dessert topping!
Red & GREEN
A trend that shows no signs of stopping is when guests want the highest-quality comfort food in casual presentations — like handhelds. As their schedules and habits change, consumers are looking to access excellent food anywhere they are.
How about marrying the flavors of comfort and Thanksgiving in a craveable sandwich that generates considerable buzz? Start by coating Allegiance Pork Belly with a fruity jam crafted from West Creek Frozen Cranberries. Then fry up West Creek Breaded Green Tomatoes in supreme Brilliance Southern spectacular. Smear creamy garlic aioli on toasted sourdough bread and layer on crunchy, shredded Peak ® Romaine, the golden-brown fried green tomatoes, and the cranberry-glazed pork.
Serve everybody’s new favorite sandwich obsession with Delancey Street Deli® Chips, packets of West Creek Relish, and an ice-cold beverage to boot. We’re giving thanks already!
Over the Creek & Through the Woods
For versatility and value, it’s tough to top the cornerstone staples available in the Performance works with the industry’s best suppliers to source center-of-plate proteins, vegetables, dry goods, dairy, and much more — all worthy of the season’s prime harvest.
FIND THIS RECIPE ONLINE!
by Chef Katie Bulger, Performance Milwaukee
FRIED GREEN TOMATO SANDWICH WITH CRANBERRY GLAZED PORK BELLY
PILLSBURY™ FROZEN CINNAMON ROLL DOUGH
YOPLAIT™YOGURT AND PILLSBURY™ THAWANDSERVE BROWNIESHEETS
PILLSBURY™ FROZEN CINNAMON ROLL DOUGH
PASTRY DOUGHSH
Family Values
Sourced from the Colorado foothills of the Rocky Mountains, Piancone Epicureo Veal products are showstoppers in a variety of contexts — including fine dining, on holiday plates, and in the new year, on Easter tables.
Consider this vivid presentation, inspired by Southwestern cooking. It’s a clever take on surf ‘n’ turf, with veal short ribs standing in for steak, and deep-fried Bay Winds® Scallops representing the seafood half of the equation. Rub the Piancone Epicureo Short Ribs with adobo from our leading Latin brand, Contigo®, and combine Roma® Flour with Contigo Yellow Corn Tortilla for a coating that takes the scallops to the next level.
Place the gorgeous veal short ribs and tortilla-crusted scallops on a bed of Contigo Roasted Corn, complete with pops of color from Peak® Cherry Tomatoes and green onions. A spritz of lime juice creates an incredible medley of flavors, intersecting with the robust tenderness of the short ribs and the sweetness of the scallops.
Shanksgiving
Maybe veal isn’t your thing — and you’re looking for something a little more traditional to serve. This Piancone Epicureo Braised Lamb Shank with red wine sauce, braised cabbage & fennel, and cauliflower rice risotto is both elegant and accessible. It works well as a holiday LTO or simply a seasonal special.
FIND THIS RECIPE ONLINE!
by Chef Robert Stegall-Smith, Performance Florence
PIANCONE® EPICUREO VEAL SHORT RIBS
All natural, USDA choice, milk-fed & farm-raised
BAY WINDS 60-80 SCALLOPS
World-class sea scallops, wild caught with a slightly salty & sweet flavor
CONTIGO® ADOBO PASTE
Ready-to-use and made with natural, authentic ingredients
BRAVEHEART®
USDA CHOICE FILET
Highly marbled and melt-in-your mouth from the short loin
What tips can help with holiday efficiency?
With many service times to prepare for and break down, plus increasing takeout orders, efficiency is key. Steam and oven pan liners offer many benefits, saving resources, and increasing employee morale. By avoiding direct food-to-pan contact, you avoid food pan burn-in, increasing yields and removing laborious tasks like scouring and scrubbing pans; tasks that carry incremental costs like water, heating, and chemical use. Pan liners are multipurpose baking, holding, reheating, storage, and cost saving solutions.
Bowl Full of Belly
As far as holiday plates go, we tend to do things just a little bit differently in the South. And that aligns very well with the continuing comfort trends that get extra love during the colder months. There’s something so comforting about Allegiance Pork Belly, sourced using a PathProven® program that ensures the highest levels of quality. Here, the pork is slow-smoked over cherry wood for two hours, then glazed with a sumptuous, festive mixture of maple syrup, bourbon, and Magellan® Cajun Seasoning, until crispy and fiery.
Rest the pork on a bed of cheesy West Creek® Cheddar Grits. And then come the heavenly sides — house pickled veggies — crafted with a blend of Peak® Cauliflower, celery, red onions, spicy jalapenos, and carrots. Last but not least, bite into fried Peak Green Apples, flavored with Roma® Cinnamon, brown sugar, and sea salt to bring complementary sweetness to the savory pork belly, grits, and pickled veggies.
Allegiance Season
This time of year, we take a pledge of premium with Allegiance Pork. Our pork is sourced from a Midwest family farm, representing the top 20% of hogs available in the U.S. The all natural product results in phenomenal marbling and forktender, delicious taste — only the best for your best.
ALLEGIANCE® PORK BELLY
Whether braised or slow roasted, the belly provides incomparably rich textures and complex flavors
Chef Talk
If you want to deepen the flavor of the pork belly, you can marinade it the night before with bourbon and maple syrup. Make sure to coat in oil to prevent cooking in the marinade. And if you are interested in adding housemade pickles, they can hold up to 14 days in brine in the cooler.
PEAK® CAULIFLOWER
Innovative applications for this low-calorie, low-carb substitute
Allegiance® Maple Bourbon Glazed Pork Belly
w/West Creek® Cheddar Grits, Fried Green
Apples, & House Pickled VegGIES by Chef Nate Luce, Performance Twin Cities
Servings: 4
Ingredients
11 lb. Allegiance Pork Belly
¼ C. Salt, Pepper, & Garlic Seasoning
¼ C. Cherry Wood
1 C. Peak Cauliflower, cut into small florets
1 C. Peak Celery, sliced
1 C. Peak Red Onions, julienne
1 C. Peak Jalapeno, sliced
1 C. Peak Carrots, cut half moon
2 qt. Kosher Dill Pickling Liquid
24 oz. West Creek Cheddar Grits
5 ea. Peak Green Apples, sliced
¼ lb. Nature’s Best Dairy® Unsalted Butter
¼ C. Brown Sugar
1 tsp. Roma® Cinnamon
¼ tsp. West Creek Kosher Sea Salt
PEAK
GREEN APPLES
Harvested in Washington state for perfect color & condition
1 C. Maple Syrup
¼ C. Bourbon
1 tsp. Magellan® Cajun Seasoning
Method
Prep Combi Oven: Heat to 250°F with steam at 20%, smoker at 10, and fan on oscillation at speed 2. Add wood chips to the smoker box. Season with salt, pepper, and garlic blend. Score fat. Place the pork belly on a perforated full-size sheet pan. Cook pork belly in combi for 2 hours until internal temp reaches 180°F. Rest for 15 minutes, then chill for 3 hours or overnight.
Cut all vegetables according to ingredient list. Place the vegetables into a 4-quart container and pour the pickling liquid over the veg and place into the cooler for 3 hours to overnight.
Melt butter in a sauté pan over medium heat until it begins to brown. Add sliced green apples and sauté for 3 minutes until softened. Add brown sugar and sea salt, cooking until a glaze forms, about 2 minutes. Remove from heat and set aside.
Sear pork belly slices in a hot sauté pan until crispy (about 3 minutes). Add maple syrup, bourbon, and Cajun seasoning. Cook until the pork is glazed.
Plate with grits with glazed pork belly on top with a side of pickled veg and fried green apples.
FIRST MARK® PORTION CUPS
Hot Topic
Let’s stick with the Southern theme: We all know that Nashville hot chicken has taken the industry by storm, so a really fun idea is to play around with bringing Nashville hot seasoning to items other than chicken.
It’s easy to coat an Allegiance® Pork Loin with flour and hot seasoning followed by molasses. Then you’ll want to create a creamy, crunchy coleslaw to add a cooling agent against the heat of the pork. Here, we’ve gone with Peak® Cabbage, Dijon, West Creek® Mayonnaise, and apple cider vinegar. Stack all these yummy components, including Delancey Street Deli® Pickles, on a golden toasted brioche bun.
Sliders are a great choice because they fit the market’s trend towards smaller, portable handhelds — but they still need to travel well, while maintaining their integrity. First Mark Recyclable Hinged Clear Containers are ideal on-the-go carriers for hot and cold items. The transparent polypropylene design helps limit order mix-ups, and the easy-snap closed feature provides leak resistance, so Nashville Hot Pork Sliders look as good as they did coming out of the kitchen.
The Mark of Quality
Excellent non-food products represent the quality of your restaurant — on- and off-premises. With First Mark, you can access cutting-edge cleaning and disposable items, as well as the highest quality packaging and automated dispensing solutions to help put your best foot forward.
Safely transport liquids, side dishes, and condiments with a secure, leak-resistant lid
FIRST MARK WHITE DINNER NAPKINS & PLASTIC FORKS
EcoLogo™ certified napkins produced with minimal environmental impact
FIND THIS RECIPE ONLINE!
NASHVILLE HOT PORK SANDWICH
by Chef Andrew Cagle, Performance East Tennessee
Harvest
Garden
PEAK® GREEN BELL PEPPERS
Expertly handled and inspected every step of the way
MAGELLAN® COUSCOUS
Peppercorn-sized, pearlshaped pasta made from durum wheat semolina flour
Profit-maker is shelfstable for 18 months
WEST CREEK® BEER CHEESE
Pep Rally
The color green is reminiscent of the lush trees and bushes so prevalent during the holiday season. So, it’s a great canvas for a Mediterranean-forward plate like this.
Take Peak® Green Bell Peppers, cut them in half, and remove the seeds and ribs, resulting in a kind of natural garden bowl. Next comes an incredible harvest mixture of sweet potatoes, onion, celery, mushrooms, walnuts, and cauliflower, flavored with white wine.
Fold in bubbly Magellan® Couscous with the veggies, holiday herbs, and harissa — a hot chili pepper paste from northwest Africa making waves on menus all over the country. The couscous blend fits nicely in the hollow green peppers, which can then be placed on a pool of customizable West Creek® Beer Cheese. Add your own preferred beer for a signature sauce no one else can offer.
Peak Sides
The holidays are peak side season. In fact, many diners prefer the sides to the actual main events. Peak Fresh Produce is a tremendous resource for the freshest, most colorful produce, picked at the peak time. For instance, Peak Broccoli is a perfect fit in a savory Bacon Fried Broccoli side with pine nuts. PEAK SWEET POTATOES
Root veggies rich in potassium, vitamin C, and beta carotene
by Chef Lonnie Varisco, Performance Corporate
Happy Meal
When the party gets started — it’s usually hors d’oeuvres leading the way. Party food should be versatile, accessible, and leave you wanting more. That’s exactly what the line of Entice ® appetizers can do.
Introducing what we call the Entice Culinary Mini Meal, a starter platter that can be served in-house, as a carryout option, or as part of a catering program, depending on your operation’s needs. The idea behind this plate is to serve a full meal in miniature, with a traditional meat, starch, and vegetable profile. The Entice Beef En Croute and Entice Filo Wrapped Asparagus are easily baked, while the Entice Stuffed Bacon Cheddar Tater Keg is deep fried in supreme Brilliance® Oil. By bundling the apps, you are able to offer a more substantial plate, and your costs are a bit easier to control. It’s also a more sanitary option to serve three on a single plate, rather than having guests huddle over a tray. A few spoonfuls of Piancone ® Roasted Red Pepper Dressing function as a zesty dippable sauce. Talk about apps that eat like a meal!
Tempting Without the Time
Our tiered selection of appetizers and hors d’oeuvres were designed for any style or budget. Crafted with unique flavors and artisanal flourishes, Entice brings the party wherever customers are, featuring favorites like crab cakes, spanakopita, stuffed bites, beignets, and breaded classics.
FIND THIS RECIPE ONLINE!
ENTICE CULINARY MINI MEAL
by Chef Robert Stegall-Smith, Performance Florence
Party Plate
ENTICE CULINARY BEEF EN CROUTE
Bakery-quality that's the talk of the party
ENTICE CULINARY® FILO WRAPPED ASPARAGUS
Nutritious and comforting
ENTICE® STUFFED BACON CHEDDAR TATER KEG
Jumbo taste, texture, appearance, and innovation
What’s an item that makes a memorable first impression at a holiday gathering?
Since you only get one chance to make a good first impression, serve an hors d'oeuvre that steals the show and leaves empty plates. Entice Breaded Wisconsin Cheese Curds start with the wholesome goodness of Wisconsin cheese. Each piece is lightly breaded to deliver a crunchy and gooey taste experience with every bite. Let the holiday cheer begin.
FIND THIS RECIPE ONLINE!
LEMON SCENTED ROASTED WEST CREEK® QUARTER CHICKEN W/ COCONUT COUSCOUS, & DUKKAH
by
Roast with the Most
Often overlooked at holiday-time, what with turkey, steak, pork, fish, and lamb taking center stage, it’s time to remember what exquisitely prepared chicken can do.
Lean into the growing trend of international applications and use African-Mediterranean spices to take West Creek Chicken to new heights. Sear and sauté the chicken with onions, garlic, and lemons, accompanied by your choice of dry white wine or vermouth to de-glaze, then pile on a zesty fresh herb mix from Peak®, before roasting.
Lay the chicken on a nest of golden Magellan® Couscous, seasoned with coconut milk, Magellan Shredded Coconut, ground coriander, and cardamom. Then, set your sights on the dukkah — an Egyptian condiment starring Magellan Walnuts and Pecans, cumin, coriander, and Magellan Sesame Seeds. Sprinkle dukkah over the chicken and prepare your taste buds for an otherworldly journey. The flavors cascade from the lemon and thyme garnishes, down through the dukkah, roasted chicken, and coconut couscous.
Explore the World’s Best
The Magellan line of globally inspired ingredients includes specially imported items from all over the world. Spectacular at elevating entrées, sides, and desserts, Magellan products are packed with the highest standards for optimal consistency and value. Transform menus into international tour guides.
Nutritional benefits with outstanding complementary taste and texture
MAGELLAN WALNUTS & PECANS
Chef Katie Bulger, Performance Milwaukee
MAGELLAN COUSCOUS
Light, nutty flavor available in 10 minutes
Chef Talk
Make the dukkah ahead of time. The flavors really get a chance to meld together after they sit. And use dukkah on everything! Salads, finishing meats — anything you want to add an earthy pop to. You can also season the chicken the day before. If you want crispier skin, leave it in the refrigerator uncovered overnight.
MAGELLAN SESAME SEEDS
Oven roasted with a clean taste in every bite
MAGELLAN® SHREDDED COCONUT
Sourced from the Philippines and sweetened with 100% cane sugar
Seasonal Snack Rack
One hallmark of holiday specials is that they share stylish characteristics. That fashionable allure can still be casual or accessible, while always looking good.
Look no further than this Piancone® Epicureo Blackened Rack of Lamb with Bourbon BBQ Sauce. This stunning plate works as a traditional Easter dish, but its refined presentation and vivid naturalistic color palette is almost strikingly modern. The Performance PathProven® program ensures an exceptional dining experience, as the Colorado lamb is all natural USDA certified and raised under ideal conditions.
Coat the domestic grain-finished lamb with Magellan Cajun Seasoning and proceed to the Roasters Exchange® Bourbon BBQ Sauce. Together, Luigi® Crushed Tomatoes, Roma® Tomato Paste, Contigo® Chipotle Peppers, and spices are blended into a rich purée, made even more sinful with the addition of smoked paprika, molasses, mustard powder, brown sugar — and the crème de la crème, Roasters Exchange 100% Colombian Coffee. Dipping luscious lamb lollipops in that sublime sauce is a vision that would give even the Grinch pause.
Stock Exchange
From flavorful blends to distinctive roasts, Roasters Exchange offers a full line of premium, popular, and decaffeinated coffees in mild, medium, and dark varieties. There are glorious selections for coffee lovers of all types — and the foodservice recipe versatility adds extra value.
FIND THIS RECIPE ONLINE!
BLACKENED RACK OF LAMB W/ROASTERS EXCHANGE BOURBON BBQ SAUCE by Chef Lonnie Varisco, Performance Corporate
MAGELLAN® CAJUN SEASONING
A kick of red pepper adds the authentic taste of Louisiana
ROASTERS EXCHANGE®
100% COLOMBIAN COFFEE
Sweetly balanced and smooth, with a rich aroma
PIANCONE® EPICUREO 9-BONE FRENCHED RACK OF LAMB
Produced with a Halalcertified animal wellness program
