The Dish | Holiday Plates by The DISH by Performance Foodservice

ideas for success

Holiday Plates

rfo

rma

nce Foodser vice

Fortune Favors the Brave

Braveheart® Black Angus Beef

Seasonal Seafood Bay Winds®

The Sweet Spot Sweet Encore®

from the foodies at

Set the Holiday Table

with a celebration of festive flavors Different holidays mean different traditions, but no matter how people celebrate the season – food is always at the center of attention. For restaurants, a packed holiday schedule can provide a host of opportunities. Family gatherings, friend events, shopping trips, and work parties are all potential showcases for quality service, whether at your location or offpremises. And rather than be limited to individual dates this time of year, remember to give great tidings of culinary joy throughout the holidays and make the most of the possibilities every day.

The expert chefs at Performance Foodservice understand the competitive and pressure-packed nature of the holiday season. They’ve created a merry menu to help manage costs, reduce labor, and add profitability. Seafood and steak are still seasonal winners, but our chefs are dressing up versatile cuts and fresh catch with rich winter sauces that will turn the traditional into trend-forward. Wow guests with the tender, flavorful consistency of our one-and-only Braveheart® Black Angus Beef, sourced with cutting-edge genetic testing. Adorn their holiday table with Bay Winds® Chilean Sea Bass, responsibly sourced from the icy

waters near the North Pole. Patrons won’t be able to resist a bountiful seafood stew recipe from San Francisco, plump oysters coated in a creamy cheese sauce with bacon and veggies, or a frosty, boozy shake to chill out the holiday stress. The season of giving has arrived. In that spirit, we’re excited to provide vibrant menu ideations to help you offer guests the gift of great food, all while getting the most out of your holiday business.

Look for these callouts:

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

Check out our library of recipes and articles online. PerformanceFoodservice.com/theDish

BRAVEHEART RIBEYE STEAK, TAIL OFF

Feast

Taste, quality, trim, and consistency

for the Eyes Beef is not only a fixture of what’s for dinner, it remains a center-ofplate superstar during the holiday season. And Braveheart® Black Angus Beef is one of Performance Foodservice’s most exciting products. Its one-of-a-kind PathProven® DNA tracing process accounts for animal wellness while ensuring the most tender, flavorful taste on the market. This French-style recipe features a juicy, pan-seared Braveheart Ribeye seasoned with salt and pepper. But what elevates this steak dish to a holiday level is the Cognac mustard sauce made with Dijon and rich beef broth. The Cognac enhances the robust, spicy flavors of the seasoning with hints of citrus sweetness, evoking the subtle feel of celebratory winter nights. Serve with herb-roasted fingerling potatoes and vibrant baby vegetables to really bring out the complex, saucy notes. A red wine pan sauce is also a delicious seasonal substitute for the Cognac and Dijon.

BRILLIANCE® OIL Enhance natural flavors with brilliant results

Steak Au Poivre with Cognac mustard sauce Servings: 2 Ingredients

WEST CREEK® BEEF BROTH Save prep time with outstanding taste and value

12 oz.

Braveheart® Ribeye Steak, tail off

1 tsp.

Kosher Salt

2 tsp.

Cracked Black Pepper

1/4 c.

Nature’s Best Butter, divided

1 T.

Brilliance® Oil

1/4 c.

Shallots, minced

1/3 c.

Cognac

2 tsp.

Dijon Mustard

1 tsp.

Worcestershire

1 c.

West Creek Beef Broth

preparation Season steak with salt and pepper (press pepper into steak). Heat skillet until almost smoking; add 1 tablespoon butter on steak. Sear until a nice crust forms and fat begins to render. Turn steak and continue cooking until medium rare or desired temperature. Remove steak and excess fat from skillet. Add 1 tablespoon of butter to pan. Add shallots to butter and cook until softened. Deglaze pan with Cognac. Simmer and reduce by half. Add mustard, Worcestershire, and beef broth. Simmer until sauce thickens.

NATURE’S BEST® BUTTER

Add remaining 2 tablespoons of butter, incorporating until of sauce consistency. Slice steak and present with your favorite vegetables, potatoes, and pan sauce.

Sourced from farm-fresh milk

Sea-sons Greetings

BAY WINDS® CHILEAN SEA BASS, 6OZ 100% all natural, premium fish, sourced with strict specifications

PEAK FRESH PRODUCE® ZUCCHINI & SQUASH Expertly grown for consistent freshness, size, and shape

Chile

Conditions Due to its buttery, rich taste and unique textures and flavors, sea bass has become one of the most soughtafter fish dishes on the market. Bay Winds® Chilean Sea Bass is wild-caught in the coldest, cleanest waters of the Antarctic and then flash-frozen at sea to preserve its exceptional natural qualities. Here, 6 oz. portions are lightly seasoned with salt and pepper and then sautéed. Roasted corn salsa and a chili lime sauce provide just a hint of spicy Southwestern flavors to go with textures and colors that perfectly complement the fish. Zucchini and squash rolls offer crisp, fresh garnishes that bring out the flavors of the sea bass along with the sauce. The quality of this world-class, sustainable product puts a premium on profitability.

Sea Bass with Roasted Corn Salsa/Chili Lime Sauce Ingredients

Serves: 1

preparation

1 ea.

Bay Winds Chilean Sea Bass, 6oz

3 oz.

Roasted Corn Salsa

2 oz.

Chili Lime Sauce

2 oz.

Peak® Zucchini & Squash (cut thick on mandolin lengthwise to create rolls)

pinch

Salt

pinch

Pepper

pinch

Salt Free Seasoning

Season sea bass with salt & pepper. Place oil in sauté pan and heat on medium heat. Once hot, place sea bass in pan and sauté until golden brown on each side. Set aside to rest. In another pan add oil and heat. Place zucchini and squash slices in pan, sprinkle salt free seasoning and sauté until andante. Roll the zucchini and squash into rolls, place rolls in the middle of the shallow bowl or plate. Place the sea bass by the rolled veggie. Spoon the corn salsa around the veggie. Place 1 oz. of sauce on the Sea bass. Ladle the rest on the corn salsa. Serve.

San Francisco

Specialty

From the wharfs of the San Francisco Bay to holiday tables comes this warm, soothing bowl, chock full of seafood treasures and on-trend winter ingredients. Yule be blown away by the combination of plump Bay Winds® Shrimp, scallops, fish, and juicy Empire’s Treasure® Mussels in a zesty stew broth. Traditional winter flavors like garlic, shallots, thyme, and rosemary are enhanced with the addition of seasonal roasted pumpkin puree, leaving guests both holly and jolly. Serve with crusty, toasted bread so that patrons can really sop up this stew of seafood delights.

Why add IQF ingredients to menus? When asked about top issues, operators agreed that “shortage of the right skilled labor” is a major challenge. For labor-friendly products that provide consistency, safety, and help to ease operations, explore individually quick-frozen ingredients. Brands like Burke provide IQF meat ingredients that will save time and labor back-ofhouse and provide the safety and consistency you need. There are plenty of fully cooked and ready-to-use items available this holiday season!

EMPIRE’S TREASURE MUSSELS All-natural and full, with the freshest taste

Pumpkin Cioppino Servings: 2

Chef Talk Save time and get uniform cuts by throwing the fresh herbs, red pepper flakes, and garlic into a robot coupe or even a coffee grinder and pulse into a paste! Make a sachet with cheese cloth and twine for the bay leaves and orange peel for easy extraction.

Ingredients ½ c. 1 4 2 1tsp. 1tsp. 2 ¼ tsp. 1 1 c. 14 oz. 8 oz. 10 oz. 2 c. 1 lb. ½ lb. ½ lb. 1lb

Extra Virgin Olive Fennel Bulb, julienned Garlic Cloves, thinly sliced Shallots, julienned Fresh Thyme, minced Fresh Rosemary, minced Bay Leaves Red Pepper Flakes Large Peel of Orange Zest Dry Marsala Whole Peeled Tomatoes, torn Pumpkin Puree Clam Juice Water Empire’s Treasure® Mussels Bay Winds 21-25 Shrimp, Tail on Bay Scallops Cod, cut into 1” chunks

Parsley for garnish

preparation Heat oil in a large pot over medium heat until shimmering. Add fennel and shallots, cook for about 5 min until soft. Add garlic, fresh thyme, rosemary, bay leaves, and orange peel. Cook until very fragrant, about 1-2 min.

BAY WINDS® 21-25 SHRIMP, TAIL ON Farm-raised and fully cooked for ideal prep time

Add Marsala and bay leaves, bring to a heavy simmer. Cook down by half. Add red pepper flakes, tomatoes, pumpkin puree, clam juice, and water. Bring to a simmer and cook for about 20 min. Stir often. Remove bay leaves and orange peel. Add shrimp, scallops, and cod, be careful not to stir too much. Cover and cook for 5 min. Add mussels, cover again, cook for 5 min or until the cod is completely cooked through. Season with salt and pepper to taste. Serve with crusty bread, garnish with parsley and a drizzle of good olive oil.

HoliGlaze

BRAVEHEART® STRIP STEAK Highly marbled and melt-inyour-mouth

PEAK FRESH PRODUCE® GREEN ONIONS Add a touch of slightly crisp, versatile flavor

New York

CONTIGO® CHIPOTLE IN ADOBE SAUCE

Steak of Mind

Add authentic smoky flavor and heat

The highest quality meat can make any holiday event feel special, but adding intense, wintry flavor elements will really help to stand out in the celebratory dining space. Here, a classic, seared New York Strip Steak from our exclusive Braveheart® line is raised to its maximum flavor potential with an amazing sweet and spicy molasses and chipotle cinnamon glaze. The deep seasonal taste of the glaze in conjunction with its dark, ruddy colors transforms this simple steak dish to a holiday MVP that no guest will forget.

Seared NY Strip Steak w/Molasses, Chipotle Cinnamon Glaze Ingredients

Serves: 1

preparation

2 c.

Molasses

3 ½ oz.

Contigo Chipotle in Adobe Sauce

Combine the molasses, chipotle pepper and cinnamon in a blender. Season with salt and pepper.

2 tsp.

Cinnamon

Heat the oil. Season the steak with salt and pepper.

Salt and Pepper

Sear the steak on both sides and put in a 400°F oven.

1 ea.

Braveheart® Strip Steak

1 T.

Olive Oil

Remove when almost at desired temperature and brush molasses mixture generously on the steak. Return to finish in oven.

1 tsp.

Peak® green onions , sliced

Garnish with green onions.

Treasured

FIND THIS RECIPE ONLINE! CABBAGE AND BACON BAKED OYSTERS

Treats

EMPIRE’S TREASURE® OYSTERS ON HALF SHELL Wild-caught in Florida for 100% yield and exceptional taste

PEAK® GREEN CABBAGE Add a touch of mineral-rich veggies

RIDGECREST® BACON Delicate blend of smoke, sugar, and salt for premium flavor

Appy

Holidays Ring in the holidays with these decadent bivalves that are a seasonal staple for many. Oysters make any event feel like a special occasion, and they offer elegant up-selling opportunities for your waitstaff in addition. But these aren’t just your ordinary raw bar apps or Rockefeller re-runs: Peak® Green Cabbage and Ridgecrest Bacon provide delicious harvest touches to a hearty cheese and crumb topping. Roma® Parmesan Cheese and shredded Bacio® White Cheddar combine for a quality, creamy sauce to get guests in the spirit. A dapple of Guinness® stout adds to the robust, winter oyster seasoning.

Looking to add a quick and versatile dish to your Holiday menu? Served in craggy, coral-shaped shells, oysters combine elegance and natural beauty. And social feeds have never showcased oysters like this: cheesy, bacon-y, veggie — this is a dish worth clicking.

The holidays are busy, and restaurants are focused on easing back of house prep as much as possible without sacrificing quality. Roma’s Gourmet Beef & Pork Meatballs are fully cooked, can be reheated in multiple ways, and provide quick and easy prep, allowing for labor savings. Made with freshly ground beef and pork, aged Romano cheese, and bold Italian spices, these Roma meatballs are perfect for different menu applications, including appetizers, sandwiches, and center of the plate.

Toast

of the Town CONTIGO® AVOCADO HALVES

BAY WINDS® SCOTTISH SMOKED SALMON

100% Hass, imported from Mexico

Premium and ready-to-use with extraordinary flavor

HERITAGE OVENS® SOURDOUGH The flavor and aroma of home-baked goodness

NATURE’S BEST® WHITE EGG, AA Heart-healthy and protein packed

PIANCONE® FIRE ROASTED PEPPERS Imported from Italy for authentic taste

FIND THIS RECIPE ONLINE!

Winds

of Winter A good holiday toast goes beyond the clinking of glasses and speeches at dinner. Expand your unique, seasonal offerings to include enticing breakfast and brunch plates as well. This eye-catching special features fresh Scottish Smoked Salmon layered over the crunch of toasted Heritage Ovens® Sourdough. The seasoned avocado spread from Contigo® adds a healthful, ontrend base, while the thin fire-roasted pepper coulis and over-easy poached eggs provide outstanding, cascading flavors and vibrant holiday colors. This is an item that will absolutely pop on social media feeds with a touch of North Pole-esque freshness.

Chef Talk An outstanding toast begins with a great foundation. You want to brown the thick sourdough on both sides in butter. This caramelization will set you up for a delicious meal. Adding vinegar to your poaching liquid will assist in the solidification of your egg whites while ensuring a runny yolk. The yolk will become a natural sauce to tie your dish together. The smoked salmon brings another depth of flavor to the toast. All these levels of flavor play off of each other to create a cohesive mix. The addition of roasted red pepper coulis and avocado add additional fresh flavor to the dish.

SMOKED SALMON TOAST WITH POACHED EGGS, AVOCADO, AND ROASTED RED PEPPER COULIS

Tender

Heart

BRAVEHEART® ANGUS HANGING TENDER Underrated cut prized for flavor and tenderness

Chef Talk The au gratin potatoes are even better if made the day ahead. The punch of the green chile really permeates the potato, plus they are easier to slice and serve. The onions can also be prepared ahead and reheated, just toss with a little extra vinaigrette. PEAK® YELLOW ONIONS Rich and dark brown when cooked for great value

WEST CREEK® AU GRATIN POTATOES Great tasting, for quick preparation and storage

Butcher’s

Cut

Different cuts of meat create different experiences for your guests, while providing versatile, costeffective alternatives to the same old steaks. This gorgeous Braveheart® Angus Hanger Steak is a mouth-watering, consistent butcher’s cut sliced with a holidays-worth of flavor. Paired with the surprising twist of nutty Gruyere and green chile potatoes au gratin, the combination of rich, cheesy starch and fork-tender meat will satisfy the most discerning guest.

What are some easy-to-prepare holiday solutions when labor is short? Even with staffing issues, customers expect the same high-quality food when dining out, especially during the holidays. Products like Stouffer’s® entrees and sides are great for enhancing menus, whether served as-is or customized. Try sprinkling Stouffer’s White Cheddar Mac & Cheese with fresh herbs for a quick, yet elevated side. Or use Stouffer’s Alfredo Sauce center-of-plate by blending with pesto and serving over scallops and pasta.

FIND THIS RECIPE ONLINE!

PAN ROASTED HANGING TENDER WITH GRILLED ONIONS & GREEN CHILE AU GRATIN POTATOES

Naughty & Nice

SWEET ENCORE® APPLE CRISP DEEP DISH PIE Thaw-and-serve with bakery quality taste

NATURE’S BEST® VANILLA ICE CREAM Made with real cream and milk

Crisp

Kringle PEAK® RED DELICIOUS APPLE Picked and packaged with the highest standards

Despite the festive joy of the season, the holidays can be stressful. After dinner, offer adult guests a cool, refreshing dessert drink that combines wintry flavors with a hint of heartwarming bourbon. A ready-made Sweet Encore® Apple Crisp Deep Dish Pie is blended with milk and vanilla ice cream to form a Claus-worthy concoction. Top with cinnamon-maple whipped cream and a drizzle of caramel sauce for a gift to the taste buds. This sweet, creamy treat may be just enough to help patrons deal with stuffy in-laws or cranky uncles.

Boozy Apple Crisp Milkshake

Serves: 1

Ingredients

preparation

1 Slice Sweet Encore Apple Crisp Deep Dish Pie, divided, save 1/3 intact for garnish

In a blender combine 2/3 apple crisp pie, 2 large scoops ice cream, and milk. Puree until smooth.

2 scoops Nature’s Best® Vanilla Bean Ice Cream,

Drizzle some caramel sauce in a pint glass, pour in boozy shake, top with cinnamon-maple whipped cream, and optional additional drizzle of caramel sauce.

4 oz.

Whole Milk

1 Shot

Bourbon

1 Drizzle Caramel Sauce (garnish on glass and on top) 1 Dollop Cinnamon-Maple Whipped Cream (recipe online) 1 Slice

Add the bourbon, blend to combine.

Top with the other 1/3 of the pie and pop the sliced apple on the rim as an optional garnish.

Peak Red Delicious Apple (optional)

Icing

on Pop Finally, bring out your guests’ inner kid with these seasonal sweets. Peppermint Brownie Cake Pops are everything the holidays should be: fun, festive, colorful, and sweet.

SWEET ENCORE CHOCOLATE BROWNIE

Fudgy chocolate brownies from Sweet Encore® are crumbled and rolled into balls, then coated in decadent white chocolate. But the icing on the cake is the crumble of West Creek® Mint Candies. You can give these sticky sweets a slight adult kick by mixing in peppermint Schnapps or stick with Monin® Peppermint Syrup for the kiddos.

FIND THIS RECIPE ONLINE:

PEPPERMINT-CHOCOLATE BROWNIE CAKE POPS performancefoodservice.com/thedish

Fudgy and chewy – just like homemade

WEST CREEK STARLIGHT MINT CANDIES Festive, simple, delicious, and irresistible