The Dish | Spring Celebrations

Look for these callouts:

& Growing Sales Raise a Glass to Good Times

We are so back.

For many parts of the country, the return of nice weather puts a little spring in the step of restaurant revenue. Alluring patios with a vibe expand the possibilities of your space, maximizing table turnover — a bit like spring cleaning. And an increase in neighborhood foot traffic brings even more guests through your door.

In areas to the south and west where weather is less of a problem, well, some of your biggest days are still likely to be right around the corner. Consumers are making plans for the Cinco de Mayo fiesta and family gatherings such as Mother’s Day, graduation, and wedding rehearsal dinners are on the schedule. The public is ready to have a ball — your restaurant could be the place where they make their memories.

Working closely with kitchens from coast-to-coast, our Performance chefs

are experts at weaving the latest trends into eye-catching specials: keeping costs, labor, and efficiency top of mind.

In this April version of The Dish, we shower taste buds with elements of Latin-inspired flair: bowls brimming in jerk pork tenderloin and blackened salmon; handheld portobello smash patties and surf ‘n’ turf burgers; indulgent birria taco Benedicts and shrimp tostadas; sumptuous, accessible cuts of steak seasoned to perfection; and rich, cold desserts, infused with complex flavors to end a celebratory meal on a sweet note.

Performance exclusive branded ingredients are sourced from premium waters and farms all over the world, meticulously selected to help your recipes shine their brightest at the most important moments. So, ¡salud! and let’s spring into a season full of celebrations and success.

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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Benny Bien

“With you” is more than a simple translation of Contigo® It means supporting a span of diverse Hispanic and Latin kitchens with ingredients designed to fit longstanding traditions. In the buildup to celebrations like Cinco de Mayo and other popular brunch festivities, Contigo means we are with you to help spur high-traffic success.

Like this tempting take on a brunch Benny: Rich, succulent birria tacos are stuffed with tri-tip steak from Braveheart and coated in authentic Contigo Birria sauce — an irresistible Mexican blend of onions, garlic, and spices. Soft yellow corn tortillas and shredded Pepper Jack cheese fall under the Contigo umbrella as well.

Top with bright, runny poached eggs from Nature’s Best® and douse in a complex hollandaise sauce, starring lime juice and tangy Roma® Chipotle Red Pepper Pesto. Diced onions and cilantro provide added textural crunch and sharp flavors to the layers of eggs and robust, crispy birria. Have your waitstaff prepared to take a range of beverage orders to go with this beefy Benedict.

Bar Class

Cinco is a prime social event of the season — meaning adult drinks, and sales, will be flowin'. Contigo is right there with you again, featuring five distinct, colorful, and vibrant margarita flavors that your guests will toast time after time. Follow the easy-labeled proportions, mix by hand, or enhance with syrups, spirits, or puréed fruit for signature cocktails. Easy-to-use, store, and mix.

Margarita Mix, Concentrate 173929 | GP246

Margarita Mix, Strawberry Concentrate 173934 | GP248

Margarita Mix, Mango Concentrate 173941 | GP252

Margarita Mix, Watermelon Concentrate 173938 | GP250

FIND THIS RECIPE ONLINE! CONTIGO BIRRIA BEEF EGGS BENEDICT WITH CHIPOTLE HOLLANDAISE

CONTIGO BEEF BIRRIA CONCENTRATE

147079 | EV098

Bold red colors, with a blend of spices and a slightly earthy flavor

is up

46% on breakfast menus in the past 4 years

Datassential 2024

Birria

CONTIGO®

6" WHITE CORN TORTILLAS

515283 | DT168

Variety of diameters and pack sizes to stay fresh longer and reduce waste

Contigo Birria Beef Eggs Benedict w/ Chipotle Hollandaise by Chef David McGurn, Performance Springfield

Servings: 6-8

Ingredients

1 lb. Braveheart® Tri-Tip, trimmed & small diced, 375048 | CF360

1 T. Roma Blended Oil

1 C. Contigo® Beef Birria Concentrate, 147079 | EV098

1 C. Water (optional)

Chipotle Hollandaise Sauce (see recipe online)

6 ea. Contigo White Corn Tortillas 6", 515283 | DT168

12 oz. Contigo Pepper Jack Cheese, shredded, 503915 | DT786

¾ C. Contigo Beef Birria Concentrate, 147079 | EV098

¼ C. Peak® Yellow Onion, small dice, 430980 | CK408

3 T. Peak Cilantro, chopped, 907446 | NH208

6 ea. Nature's Best® Grade AA Large Egg

2 T. West Creek® White Vinegar

1 qt. water

Method

In small braising pan over medium high heat add oil, diced tri-tip meat and cook while stirring occasionally to brown meat on all sides. Cook meat for 30-45 minutes, adding additional liquid if needed. Remove from heat when tender and set aside. Meanwhile, set up poaching liquid add vinegar to water and bring to low simmer.

Chef Talk

You can get creative with the Contigo Birria Concentrate ratio. For instance, using less water or broth will create a more spiced flavor profile, whereas using more water will result in lighter spice but increased beef flavor. And when toasting the queso tortillas, double up each of them by layering the cheese in between and toasting well.

Pre-heat a griddle to 325°F, place tortilla shells on griddle, top with pepper jack cheese, cook on one side until cheese is melted. Flip over onto the cheese side, add more cheese to second side if desired. Add beef birria, diced onion, and cilantro. Fold over tortilla to form a taco, top with a spoonful of birria concentrate and allow to cook and get crisp (2-3 minutes), flip as needed.

While tacos are finishing, crack eggs and drop into poaching water, cook for 3-4 minutes or until desired doneness is reached. Remove from water and let rest on paper towel to dry.

Transfer birria taco onto serving plate, top with poached egg, spoon chipotle hollandaise over egg. Garnish with additional diced onion, cilantro and lime wedge if desired.

Duroc the Block

Brunch time also means it’s bowl season — bowls continue to perform at a high level while guests and kitchens alike enjoy the portion control. And research shows that fiery sauces such as spicy mayo, chipotle aioli, gochujang, and guajillo are trending on bowl menus.

For this colorful fusion of Latin flavors, thinly sliced, fire-grilled Allegiance® Pork is settled on a heap of black bean and birria-infused jasmine rice. The fork-tender Duroc pork is seasoned with a Magellan® Caribbean Jerk Seasoning — a thrilling blend of salt, spices, red pepper, and chives.

Add spoonfuls of Contigo® Guajillo Carrot Coulis to add to the island orange motif and grated Contigo Cotija Cheese for extra salty texture. A refreshing boat drink is just the ticket to pair with the animated flavor elements of this bowl.

Marbled Magic

The finest pork doesn’t just arrive at perfection. The Performance PathProven® program takes traceable, singlesource Midwestern hogs and generates amazing, all-natural quality, spectacular marbling, and tender taste for a juicy flavor guests will notice. It’s our pledge of Allegiance to premium.

Bowl Me Over

St Louis Pork Rib 580852 | FT568

Boneless Pork Loin, Strap On 464513 | NH856

Boston Pork Butt, Boneless 586076 | NH890

Pork Butt Shoulder, Bone-in 644583 | FL774

ALLEGIANCE PORK TENDERLOIN 464541 | NH836

Sourced from the top 20% of hogs in the U.S.

CONTIGO® JASMINE RICE

800628 | ED004

Imported from Thailand

74% of consumers that have tried birria like or love it.

Datassential 2024

CONTIGO COTIJA CHEESE

651725 | FF952

Crumbly Mexican cheese made from cow's milk

FIND THIS RECIPE ONLINE! ALLEGIANCE® JERK TENDERLOIN OF PORK BIRRIA BOWL by Chef Lonnie Varisco, Performance Corporate

Elevate Every Bite with Biscuit Versatility

Guac Around the clock

FIND THIS RECIPE ONLINE!

SURETY CHIMICHURRI FLANK STEAK RANCH SALAD by Chef Steven Zabel, Performance Chicago

SURETY® FLANK STEAK, 6 OZ

538349 | DR388

Versatile for items like fajitas or stir fry

How can I apply some labor-saving products?

Prepping your cold menu items just got a lot faster. Simplot Ready-to-Eat (RTE) Vegetables make prepping salads, grabn-go items, and meal kits a breeze — just thaw-and-serve. And with up to six days of refrigerated shelf life, you’ll waste less food and freezer space, too.

CONTIGO® HOMESTYLE CHUNKY GUACAMOLE

625695 | FA320

Made with 100% Hass avocados

Ranch Life

Now, this bowl is a bit more traditional as far as a steak salad goes. But it pops with an injection of on-trend.

Studies say that international dressings like sesame, tzatziki, and chimichurri are gaining steam, and chimichurri is expected to grow as much as 23% over the next four years. Drizzle Contigo® Chimichurri over strips of tender flank steak from Surety®. Our quality assurance program enables us to audit attributes such as animal health, food safety, and sustainability for the most consistent commodity beef product out there.

Lay the meat over a bed of Peak® veggies and top with chipotle ranch dressing, queso fresco, street corn, tomatoes, and Contigo Homestyle Chunky Guacamole. Strips of golden-brown Contigo Corn Tortillas provide added crunch to the leafy mixture. This is a sure bet for spring holiday brunch menus.

43 Reasons to Be Sure

Exclusively from Performance, Surety Beef combines the best practices of farming, animal husbandry, and third-party auditing with the unique ability to source-verify our products through the supply chain. We check 43 different attributes to produce popular cuts that are cost-effective and dependable.

Beef Chuck Shoulder, Choice 538344 | DR376

Beef Round Eye, Choice 538348 | DR386

Beef Tenderloin, Choice 538373 | DR404

Beef Outside Skirt, Choice 538381 | DR412

Beef Loin Ball Tip, Choice 538309 | DR368

ATTENTION-GRABBING PARFAITS

Create craveable combinations to seize snack and brunch opportunities.

Tear,

and

Smashing Success

You might not think that smash burgers and plant-based offerings have much in common — and you’re probably right. Yet, both are gaining momentum on menus. The key here is resourcefulness: Did you know only 3% of restaurants serving smash burgers also feature plantbased items? With smash burgers up 27% on menus in the past four years, according to Datassential, plantbased smash burgers represent a sizable opportunity.

Start by brushing a Peak® Portobello Mushroom cap with Village Garden® Balsamic Vinaigrette and toss it in the oven. Then grill the soft mushroom burger-style and drop it on the bottom of a Heritage Ovens Brioche Bun. Layer on slices of Piancone® Caprese Loaf Mozzarella, baby arugula, roasted Peak Tomatoes, and creamy Roma® Basil Pesto mayo. Serve with a side of crispy sweet potato fries to complement the tiers of cheesy veggies. Mushroom lovers transcend simple dietary labels and will crush this smash-worthy handheld.

The Best Under the Sun

At Performance, we set the highest standards to ensure premium fruits and vegetables are picked at Peak time. By sourcing the freshest possible produce, we are able to deliver top quality — from the farm to your back door.

Spring Salad Mix

907448 | GC934

Romaine Hearts 317277 | NH688

Iceberg Salad Mix, Separate Carrots & Red Cabbage 721680 | HB272

VILLAGE GARDEN® TUSCANY BALSAMIC VINAIGRETTE

158910 | DV620

Great for multiple applications, like marinades and dips

272399 | 20518

Deep, meaty texture and flavor

PEAK® PORTOBELLO MUSHROOM

Chef Talk

As an alternative to grilled portobello, try a crispy, breaded version using Perfectly Southern® Chicken Breader. Then, top with lettuce, tomato, pickles, and spicy sauce. This will give spicy fried chicken sandwiches a run for their money.

Peak Blackened

PEAK® TOMATOES

878065 | FD254

Grown for quality and consistency and always packed to order

Servings: 4

Ingredients

Portobello Smash Patty by Chef David McGurn, Performance Springfield

8 ea. Peak Portobello Mushroom, 272399 | 20518

¾ C. Village Garden® Balsamic Vinaigrette, 158910 | DV620

4 ea. Heritage Ovens® Brioche Roll

4 oz. Piancone® Caprese Mozzarella Loaf, sliced

2 ea. Peak Tomato, 878065 | FD254

3 oz. Baby Arugula

¼ C. West Creek® Whole Egg Mayo

4 tsp. Roma® Basil Pesto, no nuts

¼ tsp. West Creek Kosher Sea Salt

¼ tsp. Magellan® Ground Black Pepper, 628175 | CE854

Method

Pre-heat oven and griddle to 350°F.

Core then cut tomatoes horizontally—cutting around the ‘equator' of the tomato, place on lined baking sheet skin side up, drizzle with a little balsamic dressing and season with salt and pepper. Place in oven and roast for 20-30 minutes or until start to shrivel and brown. Remove and let cool.

Remove stem and gills from mushroom and wipe with paper towel to remove any debris. Place on baking pan, brush with balsamic vinaigrette making sure to coat both sides. Place mushroom smooth cap side down on pan, pour any remaining dressing over caps. Place in oven and bake for 15 minutes or until soft. Remove from oven and let cool.

Place roasted mushrooms on griddle gill side down, using a burger weight press down firmly to compress mushroom to ¼ to ½ inch thick. Continue cooking for 2-3 minutes flipping once.

In small mixing bowl, combine mayo and pesto, season with salt and pepper, mix well. Reserve.

To build sandwich, toast bun if desired, place 2 mushroom smash on bottom bun, top with caprese loaf slices, baby arugula, roasted tomato, spread pesto mayo on bun top. Close sandwich, pick and slice.

Serve with your favorite side.

FIND THIS RECIPE ONLINE!

Toast of the Town

Ecuador’s Guayaquil River empties into the Pacific Ocean along a stunning coastline. There, mangrove forests and blue, nutrient-rich rivers mingle with the tides — a tranquil collision of freshwater and oceanic saline.

This is where Bay Winds® All Natural Shrimp are harvested, in clean waters south of the equator. And with no added phosphate, Bay Winds Shrimp possess a pure, wild, natural taste, with an ideal bite and premium texture.

For a plate that doubles as a visual representation of the glorious Gulf of Guayaquil itself, toss the shrimp with Kalamata olives, lime juice, and seasonings, then heat them on the grill. Smear chunky Contigo® Guacamole on deep-fried Contigo Yellow Corn Tortillas and cover the guac with a citrus-spicy mango salsa. The showpiece shrimp rest atop the salsa alongside a cilantro sprig. These island delights function as a plate of crunchy handheld shareables or individual entrées.

Summer Breeze

The Bay Winds brand is reserved for our top-tier seafood options sourced from the most prime, sustainable locations around the world. Bay Winds seafood is all natural, primarily wild-caught, and processed with the utmost craftsmanship.

What’s an example of a versatile Hispanic-style cheese?

Exclusively produced by Northland Cheese®, Corazo® is an authentic Hispanic cheese product, featuring Queso Quesadilla, Oaxaca, Asadero, Queso Blanco, Cheddar, Monterey Jack, and exclusive Tres Amigos Tres Amigos combines natural cheese with processed cheeses to provide exceptional melting, great flavor, and stable price models.

522470 | CP742

Pre-sliced and pickled

CONTIGO NACHO JALAPENOS

BAY WINDS® SHRIMP, 30/40 CT

RPDT/OFF

421127 | PB870

Farm-raised and sustainable

Bay Winds Shrimp Tostada/Mango

Salsa Over Contigo Guacamole

by Chef Steven Zabel, Performance Chicago

Servings: 2

Ingredients

6 oz Bay Winds Shrimp, 421127 | PB870

1 T. Peak® Cilantro minced, 907446 | NH208

½ ea. Peak Lime, 310171 | 16146

¼ tsp. West Creek® Kosher Sea Salt

1/8 tsp. Magellan® Black Pepper, 628175 | CE854

2 T. Roma® Olive Oil

2 oz. Peak Onion Yellow Jumbo, small dice, 430980 | CK408

2 oz. Peak Tomatoes, small dice, 878065 | FD254

1 T. Peak Cilantro, chopped

½ ea. Peak Lime, juice & zest only, 310171 | 16146

2 oz. West Creek Mango Chunk, small dice

1 oz Contigo Nacho Jalapeños, brunoise diced, 522470 | CP742

¼ tsp. West Creek Sea Salt

1/8 tsp. Magellan Black Pepper

CONTIGO® 6" YELLOW CORN TORTILLAS

515284 | DT170

Coarsely textured with lower moisture content

FIND THIS RECIPE ONLINE!

2 ea. Contigo 6" Yellow Corn Tortilla , 515284 | DT170

Brilliance® Oil, for deep frying

4 oz. Contigo Chunky Style Guacamole, 625695 | FA320

3-5 ea. Peak Cilantro Leaves, 907446 | NH208

Method

Warm oil in deep fryer to 350°F. Drop 2 tortillas in oil and cook both sides until golden brown. Drain and reserve on a paper towel.

In a bowl add chopped jalapeno, onion, tomatoes, and mango. Add 1 tablespoon chopped cilantro and ¼ teaspoon sea salt and 1/8 teaspoon black pepper. Add juice of ½ ea. lime and mix all ingredients well. Reserve and hold in a refrigerator for a minimum of 30 minutes.

In a separate bowl add shrimp, 2 tablespoons olive oil, ½ ea. lime juiced, 1 tablespoon cilantro, ¼ teaspoon salt and 1/8 teaspoon ground black pepper and mix well. Place shrimp on medium heat grill and cook 1-2 minutes per side. Pull off grill and reserve.

Cover both tortillas with guacamole. Add ½ the mango salsa on top of the guacamole covering most of the surface area for both tortillas. Add ½ the cooked shrimp on top of the salsa covering both tostadas. Garnish with a few leaves of whole cilantro on each tostada.

Adobo Creative

Steak has always been at the center of the celebratory plate. And now, with the onus on a range of accessible cuts that benefit both operator and consumer, it’s a consummate choice for today’s more casual revelers.

Consider the versatility of a flat iron steak from Braveheart® Black Angus Beef, the standard of excellence in restaurant-quality protein. The flat iron cut is sourced from the chuck, a locomotion muscle group that offers intense flavor and tender texture when expertly prepared. Coat the steak in a Contigo® Adobo Rub for tangy, savory, and slightly sweet notes.

Crushed red pepper flakes and Caribbean jerk seasoning, from the adventurous Magellan® brand, are the special ingredients in a herbaceous, vivid, housemade chimichurri sauce topping. While a litany of Contigo ingredients, including fire roasted corn and ancho chile paste, take blissful jasmine rice to a whole new world of taste.

Spice World

Culinary products are a blank canvas — it’s how you prepare them that matters. Magellan ingredients, such as seasonings, nuts, and dried fruit are imported from the best craftsmen around the world. They elevate entrées, sides, and desserts, providing a signature in-house touch.

Cajun Seasoning

Cayenne Pepper

Whole Pepper

Steak Seasoning

Italian Seasoning

Onion Powder

Paprika

628145 | CE728

628177 | CE736

628180 | CE628

628183 | FL296

628162 | CE754

628167 | CE592

628169 | CE580

MAGELLAN® CARIBBEAN JERK SEASONING

628146

Rub for an island-inspired kick

MAGELLAN CRUSHED RED PEPPER FLAKES

628178 | CE744

Mix across dayparts for an extra burst of heat

Walking

on Sunshine

BRAVEHEART® 80/20 GROUND BEEF

393861 | GC584

Ground fresh daily

How Can Toppings Add Value to Menu Offerings?

Restaurants are looking for simple ways to add color, crunch, and flavor without increasing labor for kitchen staff. A great way to turn up the value and price point on soups and appetizers is to add creative toppings that are ready-to-use and easy-to-prep. From Heritage Ovens® Oyster Crackers to West Creek® Croutons, Contigo Tortilla Strips, and West Creek Crispy Onions, prepared toppings elevate menu offerings by adding visual appeal, texture, and flavor.

Mashups like brunch burgers & pizza burgers have been growing on restaurant menus over the past year.

CONTIGO® MEXICAN FIRE ROASTED CORN

149412 | EV438

Individually grilled for a sweet and smoky flavor

Chef Talk

Play around with adding any of your favorite Hispanic spices to the burger mix — my choices would be achiote, coriander, and cumin.

Brand New Key

It sure seems like burgers are bigger than ever — but they aren’t necessarily better. This juicy flavor stack however, is the best of both worlds, and a true head turner.

Let’s start with the patty itself, premium ranch-raised Black Angus beef from Braveheart®. The state-of-the-art PathProven® program results in unmatched taste, quality, and consistency in every delectable bite. Rest the burger on fresh, crisp lettuce and tomatoes and dollop Contigo Guacamole on top.

Mexican fire roasted corn and jalapenos from Contigo® provide a bed of street flair for the plump chargrilled Bay Winds® shrimp. The levels of flavor are held together in a soft, golden-brown bun. This Sunshine Key Burger is an upseller’s dream, because there’s no chance a single paired beverage will suffice.

Heart of the Matter

The fearless commitment to quality that marks Braveheart Black Angus Beef is apparent all the way back to the family ranches that raise the beef, through the dedicated feedyards pushing technology to new heights, to the processing areas that specialize in genetic testing, and right into the black box that signifies true excellence. It’s a commitment to support your culinary vision and help offer your guests the best beef in the business.

Black Angus Beef Tenderloin

374894 | CF352

Black Angus Beef Brisket 374895 | GC588

Black Angus Beef Tri Tip 375048 | CF360

Flat Iron Black Angus Beef Filet 460926 | HB034

FIND THIS RECIPE ONLINE!

SUNSHINE KEYS

BRAVEHEART

BURGER by Chef Joseph Attalla, Performance New Jersey

We have the Power

Moms are an incredibly powerful demographic. So, on a day that honors them, help them feel their best with a mélange of healthful ingredients that taste as good as the vitamins and minerals they contain. Bay Winds® Salmon — GMO- and antibiotic-free, sustainable, and rich in omega-3 fatty acids — are harvested in large, free-floating nets in the Faroe Islands, a chain in the North Atlantic renown for a commitment to aquaculture.

Rub this exquisite salmon with zesty Magellan® Cajun Seasoning before cooking. The fish will lay on a cornucopia of jasmine rice; tomatoes, carrots, cauliflower, and strawberries from Peak Fresh Produce®, among other veggies; and a Contigo® Southwest Fire Roasted Vegetable and Corn Blend. Add guac and queso fresco for cheesy, chunky Latin-inspired texture and color that complement the garden crunch.

But it’s the scintillating combo of Contigo Hot Sauce for Seafood and Village Garden® Raspberry Vinaigrette that moms won’t stop discussing — even more than Terri's new boyfriend. The premier dressing and hot sauce have been blended by some of the industry’s best spice experts to maximize the “swicy,” sweet and spicy, factor. Quite a power lunch!

Secret Garden

Garden-fresh flavors have been crafted from time-honored recipes in this premium line of versatile dressings and sauces. Artisanal-quality Village Garden ingredients are presented with homemade appeal in a range of pack sizes — so there’s no limit to applications.

Fish Out of water

163805 | GJ732

are grown and sourced in Mexico

CONTIGO® SEAFOOD HOT SAUCE

Peppers

BAY WINDS® SALMON 6 OZ. FILET 529793 | FJ436

Production results in a deep coral color

VILLAGE GARDEN® RASPBERRY VINAIGRETTE

158915 | FP344

Full-bodied, mildly sweet flavors balance against the acidity of the vinegar

CONTIGO® SOUTHWEST FIRE ROASTED VEGETABLE & CORN BLEND

275595 | GC952

Grilled on an open flame and quick frozen for maximum freshness

Atlantic salmon, pollock, & blackened shrimp are the fastest growing proteins on Hispanic restaurant menus

Datassential 2024

FIND THIS RECIPE ONLINE!

Bay Winds® Blackened Salmon Power Bowl

by Chef Mark Smith, Performance Bowling Green

Servings: 1

Ingredients

1 ea. Bay Winds 6 oz Salmon, 529793 | FJ436

2 T. Magellan® Cajun Seasoning, 628145 | CE728

1 ea. Brilliance® Pan Spray

1 ½ T. Roma® Olive Oil

2 C. Contigo Jasmine Rice, 800628 | ED004

3 T. Peak® Cilantro, minced, 907446 | NH208

2 oz. Village Garden Raspberry Vinaigrette, 158915 | FP344

½ tsp. Contigo Seafood Hot Sauce, 163805 | GJ732

¼ C. Peak Romaine Lettuce Hearts, 317277 | NH688

4 oz. Contigo Southwest Fire Roasted Vegetable & Corn Blend, 149411 | EV436

½ ea. Peak Cherry Tomatoes, sliced in 1/2

3 T. Peak Shredded Carrots, 875771 | FA078

2 ea. Peak Cauliflower Florets, blanched & broken apart, 877279 | CF508

2 ea. Peak Strawberries, sliced, 692353 | FK084

¼ ea. Peak Yellow Onion, shaved, 430980 | CK408

2 T. Contigo Queso Fresco Crumbled, 718403 | FL162

1 T. Contigo Chunky Guacamole, 625695 | FA320

1 tsp. Peak Green Onion, thinly sliced on the bias, 907545 | NH206

Method

Spray each side of the fish with pan spray then coat with Cajun seasoning. Refrigerate until service.

Whisk together the raspberry vinaigrette and seafood hot sauce then reserve.

In a bowl add cooked jasmine rice, chiffonade of romaine, cilantro, roasted vegetable and corn mixture, tomatoes, shredded carrots, cauliflower, strawberries, and shave yellow onion. Pour in raspberry vinaigrette mixture and toss to coat. Place in a pasta bowl sprinkle with queso fresco crumbles and top with the dollop of guacamole.

Warm olive oil in sauté pan over medium high heat or on griddle. Cook salmon for 3-4 minutes per side then remove from heat. Place salmon on top of guacamole then sprinkle with green onion and serve.

Vanilla Ice

Keep the party going with indulgent treats that help celebrate the sweet things in your guests’ lives. Check out this spoonful of sugar: A creamalicious scoop of Nature’s Best® Vanilla is doused in decadent chocolate sauce.

Then, bite into a crunchy, sweet, and salty spin on traditional peanut brittle. The delicate blend of smoke, sugar, and salt imbues Ridgecrest® Applewood Bacon with authentic farmhouse characteristics — giving the peanut brittle a nostalgic, bygone, soda shoppe quality.

Center of the Action

Feast on a portfolio of rugged, center-of-plate solutions from Ridgecrest. With everything from oven roasted Angus beef, to ham, Black Angus beef franks, high-end deli meats, and soup bases — reach higher for quality and consistency guests can taste.

6” Beef Franks Black Angus 879941 | DV456

Oven Roasted Turkey Breast 880550 | VH960

How can investing in sustainability positively impact your kitchen?

Items like Handgards Pan Liners are sustainability-forward products that bring numerous benefits to food operations. They help conserve water, reduce chemical usage, prevent food waste, and decrease landfill waste. By integrating pan liners into your kitchen, you can streamline processes, improve efficiency, and actively contribute to a healthier planet.

RIDGECREST®

APPLEWOOD BACON 649707 | 15974

Sliced from fully trimmed pork bellies

MAGELLAN® DRY ROASTED PEANUTS 357153 | EA994

Oven-roasted with a clean bite

FIND THIS RECIPE ONLINE!

RIDGECREST® BACON BRITTLE

by Chef Richard Fisher, Performance Twin Cities

MAGELLAN® VANILLA EXTRACT

152557 | CE596

Hundreds of flavor compounds create complexity and depth

SUSTAINABLE FOODSERVICE PACKAGING

Durable, eco-friendly containers and tableware made from annually renewable fibers.

DESIGNED BY GENPAK. CULTIVATED BY NATURE.

Milkshakes Bring the Guests to Your Door

May events usher in the start of the summer — what better way to kick things off than with a dessert that tastes like a sunny Florida vacay?

Sink your fork into a crumbly scratch-made crust and sample the award-winning key lime filling. This thawand-serve dessert from Sweet Encore® gets its extra citrusy kick from acclaimed Nellie & Joe’s Key Lime Juice, so you can tout authentic tropical flavor to guests. Or experiment by adding the pie to Magellan ® Sweetened Coconut Flakes and Nature’s Best ® Vanilla Ice Cream for a thick, sinful shake that looks absolutely luscious on Instagram.

The Sweetest Thing

A great experience requires a sweet finale. With Sweet Encore Fine Desserts, we partner with dessert masters like Hershey's to craft frozen treats that folks will swear is homemade. Save on labor and costs while satisfying patrons, from casual to fine dining.

Reese's Peanut Butter Pie 517223 | DV590

Peanut Butter Explosion Cake 475664 | NW402

Sea Salt Caramel Cheesecake 471818 | DV586

Deep Dish Apple Pie Crisp 77 oz. 471785 | FK316

Coconut Cloud Cake 10" 554238 | TA720

MAGELLAN® SWEETENED COCONUT FLAKES

548167 | 12634

Produced in the Philippines and sweetened with 100% cane sugar

by Chef Joseph Attalla, Performance New Jersey

Desserts indexing higher in the spring like strawberry pie, lemon cake, and key lime pie help celebrate the season with bright flavors & fruits

Datassential 2024

Chef Talk

Toasting the coconut will give you a nice, caramelized look with a nuttier flavor. And to generate even more sales, add your favorite tequila for a popular adult shake!

CONTIGO® SWEETENED CONDENSED MILK

515409 | CP734

Imported from Peru

SWEET ENCORE® DEEP DISH KEY

LIME PIE

471767 | DV584

Thaw-and-serve with the finest Floridian ingredients