The Last Bite: Edition Four

CUSTOMER SPOTLIGHT

EDITION FOUR

Winter

King’s Pizza page 7

Panatieri’s Pizza & Pasta page 71

Italian Pannetone

page 45

The Feast of the Seven Fishes

page 9

How Latkes Took Over Hanukkah

page 47

Seafood Risotto Perfect for Christmas Eve!

page 13

Jersey Fresh

Fall Favorites in New Jersey

page 37

Pumpkin Biscotti Employee Spotlight A recipe by Ferraro’s own

page 59

A look into Finance with Candie Pavese

page 58

WINTER 2017 Magazine Staff

Customer Spotlight

Stacy Kamin

King’s Pizza

Designer/Publisher

PAGE 7

skamin@ferrarofoods.com

Panatieri’s Pizza & Pasta PAGE 71

Eric Eigen

Employee Spotlight

Editor

PAGE 58

Jersey Fresh PAGE 37

Italian Pannetone PAGE 45

The Feast of the Seven Fishes PAGE 9

How Latkes Took Over Hanukkah PAGE 47

eeigen@ferrarofoods.com

White Bean, Sausage & Kale Soup PAGE 25

Seafood Risotto PAGE 13

Pumpkin Biscotti PAGE 59

John Altadonna Marketing

jaltadonna@ferrarofoods.com

Antonio Campione Marketing

acampione@ferrarofoods.com

Welcome...

Good, glorious food! We just can’t get enough of it, especially during the holiday – on our plates, in our dreams, and especially in our magazines.

In early September, the first holiday decorations of the year began to appear. A glittery silver, red and white aisle at a local Hobby Lobby store could be witnessed at a time that feels earlier each year. Seasonal “creep” has been with us for a couple of decades, but that early glimpse of tinselly décor can still be jarring and make you wonder once again how the 12 days of Christmas morphed into 12 weeks of holiday hoopla.

What are your special holiday moments, the ones that get your anticipation building for the big day? For us it’s seeing trays of pumpkin biscotti or bulging nets of chestnuts that are ready to be roasted upon an open fire much like a holiday song we all know. The frosty mornings with a sense of promise rather than November greyness; the almost buttery, aroma of a chocolate croissant baking. Tis the season for favorite smells, tastes, sounds and personal traditions or celebrations that make the season special.

In this issue you’ll find a delicious recipe for the Feast of the Seven Fishes as well as the origins. You will find recipes that warm your heart on those cold snowy nights including white kidney bean soup. If you like cake, try our popular Vitale Tiramisu that will for sure satisfy your sweet tooth. And of course, Pannetone, one of the most popular Italian breads during the holiday season in both American and Italy.

So whether or not the Holiday Season is a big deal in your home, our hope is that you’ll find this to be a season of love within your family. Enjoy this issue filled with ideas for enjoying this winter wonderland we call home, and inspirational ways our community is serving one another.

Bon appetit – and have a great holiday.

Best Regards,

The Last Bite Staff

NOVEMBER 6

2017

Valley Forge, PA

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T

he Colandrea brothers lend authenticity to their growing chain of popular Italian Panhandle restaurants. There’s something endearing about a family-run business, especially a restaurant. Knowing there are blood ties behind the counter just seems to add character to a grub hub. King’s New York Pizza and Restaurant are run by the Colandreas, a large family of Italian-Americans who lend authenticity to their traditional Italian food.

“We grew up in the kitchen,” Dominick says. “We’d come home from school and go help out in my father’s restaurant.”

The Colandrea matriarch, Vincenzo, worked as a chef on a ship. After surviving three sinkings, he decided to get away from the water. When Dominick was 13, his father moved the family from their Naples, Italy, home to New Jersey where he opened an Italian restaurant called Brother’s Restaurant.

Upon retirement, Vincenzo and his wife Maria, moved back to Italy in 1995. Vincenzo had a friend who ran the King’s Pizza in Kearneysville and also wanted to retire.

Dominick and Pasquale came to see the restaurant and decided they liked it and the area. They bought the business and moved there. About a year later, Andrea and Rosa and Sal also moved here to expand their business.

After taking over the first King’s on May 1, 1998 (they decided to keep the restaurant’s name), business had

thrived for the Colandreas. They say they like the area and have found Panhandle residents to be friendly and supportive.

They’re enjoying success and appreciating it because they know it’s not a given. Dominick tired his hand at an unsuccessful restaurant venture in New Jersey.

The Colandreas make their own pizza and spaghetti sauce, Alfredo sauce, marinara sauce, lasagna dough and more. They say their spaghetti with meat sauce and lasagna are the their most popular dishes.

Their varied menu also lots of very affordable options from hoagies to raviolis. Visible entrees on this day at various tables include hearty service on veal Parmesan, a monstrously thick club sandwich that looks like it took a pound of lunch meat to create and golden-battered onion rings that taste like they came from Atlantic City, NJ. Though Vincenzo is proud of his offspring’s accomplishments, he wasn’t initially supportive of their desire to follow in his career footsteps. Andrea and Dominick say their father discouraged them from going into the restaurant business and urged them to go to college, but they knew what they wanted to do.

The secret to their success?

“We try to always be consistent,” Dominick says. “That’s how we get a good response.”

Article courtesy of King’s Pizza

The Last Bite

// 7

Superior Value.

Consistent Performance.

A Great Addition to Your Seven Fishes Tradition

The

Feast of the Seven Fishes I remember going to my great-grandmother’s one year for the feast, probably when I was around 5. I’m not sure why, but I remember disliking the ordeal, most likely because the idea of eating smelts still grosses me out.

My father said our family dropped tradition for a few years after my great-grandmother died, but picked it up again not too many years ago. At that time, my youngest cousin was a very picky eater, so the

I

traditional menu has been adapted; we no longer serve eel or smelts. talians like to eat. So it’s no surprise that for many of

The meal normally kicks off with shrimp cocktail, then

us, holiday traditions center on what dishes will make

leads to linguine with clams or mussels, clams casino,

their way to the table.

The Feast of the Seven Fishes on Christmas Eve is an

baccala salad, fried shrimp, scallops, flounder and salmon.

Italian-American tradition that usually involves seven

Everyone normally contributes something to the meal,

different types of seafood during a rather long meal on

with my Uncle Anthony and Aunt Julie heading up a lot

Christmas Eve.

of the main courses. My grandmother always handles

The dinner has its roots in the Roman Catholic tradition of abstaining from eating meat on Fridays and certain holy days as a type fasting. The origin of the term Feast

the clams casino, and my Aunt Diane the baccala salad, which is salted cod, capers and olives dressed in olive oil.

of the Seven Fishes, or “Festa dei Sette Pesci,” is much

To me, Christmas is all about family. It’s about letting

debated, and some families put the number of seafood

the people closest to you know how much you love

dishes at nine or even 12 or 13, but seven seems to be

them, be it with gifts, a kind act, or, in our case, food.

the one that is most popular.

Sharing a tradition is one of the best gifts you can give

Some people maintain that the number represents the seven sacraments or the number of days it took God to create the universe. For others, the custom is to serve nine types of fish signifying the Holy Trinity times three,

someone else, because without traditions, you don’t have stories, history or family recipes – all those things that go into making you who you are.

Article courtesy of Shore News Today

and still others put the number at 13, for the 12 apostles and Jesus.

I’m a sucker for Christmas traditions – and seafood. So Christmas Eve is my favorite part of Christmas.

With my family, the tradition goes back at least a generation. My dad remembers his grandmother cooking eel, smelts, cod and other traditional fishes the night before Christmas.

The Last Bite

// 9

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SEAFOOD RISOTTO directions 1. In a large pot, bring the stock to a simmer.

2. In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add onion and cook until softened and translucent.

Add rice and warm it about 2 minutes.

3. When the rice is warm, add just enough stock to completely cover the rice. Stir and return the stock to a boil.

Reduce the heat so that the stock is lightly boiling. Stir occasionally. Add stock as it gets absorbed by the rice.

Risotto should take about 25 minutes to become soft and most of the stock should be used.

ingredients •

2qts shrimp stock

•

5 tbs olive oil

•

6tbs butter

•

1 medium onion, finely chopped

•

1lb arborio rice

Christmas eve delight

•

2 garlic cloves, finely chopped

•

1/2 lb squid with tentacles & bodies cut it 1/2 in rings

This dish checks off two out of the traditional seven fishes. But this is more than a holiday dish.

One taste and you’ll be enjoying it all year round.

•

1/2 lb shrimp, shelled & deveined

•

1/2 cup grated Parmigiano Reggiano

4. Heat 3 tablespoons of olive oil in a large sauté pan over medium heat.

Add garlic and cook until softened and lightly browned, about 1 minute. Add squid and shrimp and cook, stirring, until the squid is opaque, 5 minutes.

5. When the rice is ready add the seafood and cook 2 minutes more. Stir in the remaining 4 tablespoons of butter and the Parmagiano-Reggiano cheese until well mixed. Transfer plates and serve

Recipe courtesy of italianchef.com

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The Last Bite

// 13

White rice cooked in a homemade tomato sauce and melted mozzarella cheese, stuffed with extras.

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Roasted Cauliflower and Cannellini Bean Meuniere

White bean, sausage & Kale Soup directions 1. In soup pot, cook sausage 2-4 minutes over medium heat.

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Autumn is for soup When the leaves begin to fall and there’s a chill in the air, it’s soup season.

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•

4 ounces Italian sausage, chopped

•

3 1/2 cups chicken broth

•

1 3/4 cups diced tomatoes

•

1 cup coarsely chopped kale

•

2 cups Furmano’s Great Northern Beans, drained & rinsed

5. Drain and Rinse beans.

6. Stir in beans. Heat thoroughly.

Ferraro Items 5001028 - Furmano Great Northern Beans 4600079 - Marino Fresh Hot Sausage 4223560 - Chicken Broth Vanee 1100018 - Diced Tomatoes 0000821 - Tuscan Kale

Recipe courtesy of Furmano’s

The Last Bite

// 25

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The Last Bite

// 29

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The Last Bite

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This will ensure thie highest quality produce.

See below for produce currently thriving in New Jersey.

F

all has finally arrived here in New Jersey!

With temparatures dropping, hay rides, corn mazes, pumpkin and apple picking are soon to be the most popular weekend activity.

New Jersey farms are well into agritourism this fall, with hay rides and pumpkin picking the order of the day on most farms. But it is much more than just a fun and educational experience for visitors. This is also the perfect season to see the examples of what makes Jersey Fresh such a great asset to both residential and commerical customers.

Based on the Jersey Fresh program, Jersey Grown is New Jersey’s brand for locally grown plants, trees, shrubs, annuals and flowers, making these plants more visible to consumers.

A Jersey Grown label certifies the item is grown in New Jersey so it is accustomed to the state’s soil and growing conditions and is disease and pest-free. With so many of Fall’s favorite coming straight from the ground, like pumpkins and leafy greens, this is especially important.

Another favorite activity for Fall is of course visiting wineries. It is the perfect season for a tasting of grapes and fruits perfect for wine. The state of New Jersey is home to over 50 wineries and vineyards. Most of them offer wine tasting

The Last Bite

// 37

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A Holiday Tradition

Italian Pannetone : HISTORY & LEGENDS more hours than she was already putting in. Soon, it became near impossible for the two love birds to find the time to meet. Ughetto, frustrated that he could not spend time with his love, decided to work at the bakery incognito as a replacement for the bakery boy who had falling ill. Unfortunately however, the bakery had hit some hard times as another bakery had opened nearby and was taking away customers. As a result, they sold less bread and was making very little money. Things were not looking so good.

Ughetto ,in his creativity, took it upon himself to make some changes to the bread by adding more butter and sugar. However, there was no money to buy the needed butter so he sold some of his hawks. (He was

I

the hawk breeder of the Duke Ludovico Maria Sforza).

With the money he received, he was able to buy the talian Panettone Bread is also known as Panettone di Milan and Italian Christmas Bread, this famous

Italian bread has its beginnings in Milan, Italy. That we

do know. We also know a few legends which surround the history of this sweet holiday bread.

Today, this bread is often used a part of the Christmas gift giving season, and is found in nearly every Italian kitchen. In some families, this includes Easter as well.

The bread is very buttery and does not stale easily. It is often accompanied by coffee or liqueur. It is a labor intensive bread to make which can take between 13 to 20 hours. This is mostly in part to the multiple risings which must take place. It is often prepared the day prior

necessary butter and sugar. The bread was a success and soon the business started gaining more customers.

Happy to see that Adalgisa was in better spirits, he added some candied citron and some eggs to the recipe. This too only enhanced the bread. During the upcoming Christmas season, he added some raisons to make it even more festive. Soon the bread was the talk of the town. He had not only invented a new popular and wildly tasteful bread which everyone in town praised, but as a result he and Adalgisa were soon able to be married and live happily ever after.

Article courtesy of What’s Cooking America

to serving.

The most popular legend is the story of a nobleman named Ughetto who fell in love with the daughter of a baker. Her name was Adalgisa, and she was very beautiful. However the family of Ughetto was not pleased to learn of his affection towards the bakers daughter, and they refused to allow the two to marry.

Therefore Ughetto and Adalgisa would meet under the moonlight sky in secret.

It so happened that the bakery boy at Adalgisa’s father’s bakery had fallen ill, thus causing Adalgisa to work even

The Last Bite

// 45

HOW

Latkes took over Hanukkah point? Yup, and with a couple million Eastern European Jews coming to the United States beginning around the same time until the 1920s — well, you can figure out how it was the latke’s big break into a new market.

Truth is, the latke is part of a wide variety of traditional potato pancakes found in nearly every European cuisine. However, it’s a surprise to many that Sephardic Jewish cuisines from the Mediterranean and the Mideast also have their own versions of potato

A

pancakes. Most of those are served year-round as well as at Hanukkah, which remains a minor holiday in t their best, latkes are a crunchy, savory delight,

many Jewish communities, away from the increased

just snatched from hot oil, perfectly golden

“competition” with Christmas found in the United

brown and ready to be topped with sour cream

States and Europe.

or applesauce or, even better, eaten straight up. But even if a distant cousin from the supermarket freezer case shows up, a bit soggy and barely warm, it doesn’t

If you’re looking for alternatives to latkes, it’s easy to find your way to some versions of syrup-soaked, deep

seem to matter. People feel compelled to consume.

fried dough or fritters perfect for Hanukkah. The batter

Such iconic food status is hard to dismiss - not that I

and squeezed into shapes, like the spirals of Iraqi

want to. But latkes aren’t the only oil-involved foods

zangoola or the fried squiggles of Syrian zalabieh —

appropriate for the holiday. How did they take over

both thinner, crisper relatives of funnel cake. Latin

Hanukkah, anyway?

America has its buñuelos, India its jalebi. For Persian

For many centuries, Hanukkah was a minor holiday, with no written history of traditional foods. Then, in the 14th century, we find writings in Italy about pancakes for the holiday made from ricotta cheese and fried in oil, an

can be dropped into hot oil in clumps or thinned out

Jews it’s zoloobiah, while Italian Jews serve aniseflavored frittelle di Hanukkah.

Article courtesy of The Washington Post

ideal dish combining the symbolic foods from the two stories associated with the holiday.

Cheese pancakes for Hanukkah remained popular in Europe for a few more centuries, with Eastern European, or Ashkenazic, Jews also serving other dairy dishes such as cheesecake, sweet noodle kugels and cheese dumplings or fritters. In the 1850s, there were massive crop failures in the heart of the Ashkenazic world: Poland, Ukraine and the Pale of Settlement, territories in czarist Russia where Jews were allowed to live.

To survive, the people planted cheap, easy-to-grow potatoes. Guess what they fried up for Hanukkah at that

Cheese Blintzes served with chunky berry sauce.

The Last Bite

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You’ve been eating it for years and have always enjoy that sweet, soft, buttery goodness. But, what is prosciutto exactly?

Prosciutto, which translates to “ham” in Italian, is made only from the hind legs of pigs and is aged during a dry-curing process. There are typically two types of prosciutto: prosciutto cotto, which is cooked, and prosciutto crudo, which is uncooked and is most popular to enjoy on its own, wrapped around fruit or used on charcuterie boards.

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The Last Bite

// 51

IMPORTED ITALIAN TOMATOES Oro Di Napoli Imported

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in a light puree with basil

Tomatoes in a light

are superior quality and

puree with basil. Great

delicious enough to eat

for any Italian recipe.

right out of the can! Our highest quality tomato product.

Item #1100039

Item #1100019 Domenico Vitale

Dominico Vitale

Imported Italian Cherry

Pomodorini are small

Tomatoes are great for

whole tomatoes that are

pasta dishes that require

a great start to any

a chunky mouth feel.

traditional Italian pasta

Packed in puree, this can

dish or on top of a

be cut or used whole to

Sicilian pie.

kick up any recipe.

Item #1100205

Item #1100009

Canned tomato products are the most commonly used item in the food industry.

At Ferraro Foods, we stock many styles from imported Italian to domesticly sourced products.

DOMESTIC TOMATOES Il Buon Sapore California

Domenico Vitale Ground

Plum Tomatoes are

Tomatoes in puree are

sweet, firm and packed

fresh California

in a heavy juice with

tomatoes that have been

basil. A fantastic

ground with the skins

product to use for any

intact. The skin provides

sauce, salsa or soup

a chunky appearance

recipe.

and desirable mouth feel.

Item #1000103

Item #1000750 Domenico Vitale Tomato

Domenico Vitale Tomato

Paste is prepared with

Puree is prepared by

selected California plum

selecting California plum

tomatoes. The tomatoes

tomatoes that have been

are put through a series

washed, sorted, crushed,

of screening processes

strained and

to eliminate seeds and

concentrated to a

skins. The paste is

desired thickness. Our

concentrated providing

puree is a specific

a high yielding fresh

gravity of 1.06 (heavy).

Item #1000755

Item #1000760

Marino Ground

Domenico Vitale Super

Unpeeled Tomatoes are

Heavy Pizza Sauce with

great for a chunky style

basil is the perfect start

sauce.

to any pizza sauce.

Item #1000703

tomato product.

Item #1000704

P acked with the freshest, creamiest impastata ricotta, imported Romano cheese, fresh parsley, seasonings, and herbs.

Stuffed Shells #4100200

T hroughout the years, we have remained loyal to our original recipes, using only the best, most natural ingredients. In an age of chemical preservatives and artificial flavoring subsititutes, this is something we find most important to maintain.

Mama Cucina With Mama Cucina fully cooked meatballs, you get delicious authenticity in a variety of flavors and sizes, giving you options for taking meatballs into bold new directions. Ours are oven-cooked, not fried, so the texture and flavor are just right for sandwiches, pizza, pastas, you name it. As close to your own homemade as you’ll be able to find.

Equipment & Supply Ferraro Foods offers a wide arrangement of catering supplies to fulďŹ ll any and all foodservice needs.

New Equipment and Supply Website

COMING SOON!

Improved Conventional Foam Hinged Lid Containers

Foodservice / Food Packaging

www.pactiv.com

Optimized Cube Utilization Packs

Employee Spotlight

Candie Pavese Finance Candie has been with us at Ferraro Foods for 18 years at the New Jersey Headquarters.

At Ferraro, Candie provides financial, administrative and billing support by ensuring the company receives payments for goods and services and properly records the transactions by posting receipts. She analyzes and resolves any discrepancies according to established policies and procedures in an efficient, timely and accurate manner.

One of her favorite hobbies, and ours as well, is baking. She loves bringing in her treats to share with the Ferraro Foods family.

She is proud of her Italian heritage and is always researching new recipes true to those traditions. She is willing to experiment with her baking trying new recipes with the changing of the seasons. Much to our benefit and delight.

She enjoys talking food and recipes and is always willing to learn new techniques from our in-house chef.

She enjoys spending time with her family.

Her two teenage sons enjoy taste testing her recipes. Currently she has been working on creating a family cookbook listing all of her family’s favorite recipes. Lucky for us we get a sneak peak of the recipes in her book with the pumpkin biscotti.

Candie even takes advantage of the Ferraro

Foods product line. The variety of flours, cheeses, and sugars to our produce line are just some of the many products she purchases straight from our warehouse.

Overall, Candie is a wonderful employee and a joy to have in the office. She has a can-do spirit, giving guidance to her fellow associates whenever she can, whether she is able to solve the issue or simply point them in the right direction.

Whenever someone needs a helping hand she is there, acting as receptionist, customer service and her own role in Accounts Receivable. She has a positive attitude and is a great asset to have as a part of the Ferraro Foods Team.

See the next page for one of Candie’s delicious Fall recipes! Mangia bene!

pumpkin biscotti directions 1. Preheat oven to 350 degrees.

2. Combine dry ingredients and mix with whisk.

3. Combine pumpkin, eggs and extracts.

Mix well with whisk.

4. Add pumpkin mixture to dry ingredients. Will be crumbly.

5. Melt butter in pan and add pecans. Let pecans brown a bit and then let cool.

Add to dough.

6. Knead until dough forms then split into ingredients

trick or treat!

Fall recipes are all about pumpkin flavors! This delicious treat is great for a sweet breakfast or after dinner treat!

two logs.

7. Bake for 20-25 minutes then let rest

•

3 1/2 cups flour, sifted

•

1 1/2 cups brown sugar, packed

•

2 tsp baking powder

•

2 tsp pumpkin pie spice

•

1/2 cup pumpkin puree

•

2 eggs

•

1 tbsp vanilla

•

1 tsp orange extract

1530030 - Ferraro Flour 50lb

•

1 cup chopped pecans

2020060 - Brown Sugar 50lb

•

1 1/2 tbsp melted butter

•

1/2 cup white chocolate chips

•

1 tbsp shortening

Recipe courtesy of Ferraro’s Candie Pavese

for 10 minutes before slicing. Turn cookies on side then return to oven for 20 minutes at 300 degrees, flipping halfway through.

8. When cooled completely, melt chocolate chips and shortening in microwave. Drizzle over cookies.

Ferraro Items

2000146 - Baking Powder 0940125 - Large Eggs Country Brand 0920955 - Salted Butter Blocks 2000210 - Vanilla Extract Imitation 5050001 - Pecan Pieces

The Last Bite

// 59

Traditional French Fries, a crispy product, with quality and proďŹ tability. A great side to your best dishes.

Discover real Italian taste and the art of eating and living the Italian way,

La Dolce Vita.

Beef & Chicken Sandwich Steaks

Quality is our number one priority, since 1956.

Devault does fully cooked burgers right.

100% PINEAPPLE JUICE Endless Menu & Beverage Applications

Features & Benefits • • • • • • •

All Natural 100% Fruit Juice Shelf Stable NON GMOQuality; Consistent Taste Premium NATURALLY Supreme Flavor Year-Round GLUTEN FREE & Ready to Use Convenient BPA-FREE PACKAGING Excellent Source of Vitamin C Good Source of Vitamin A & E

BPA-FREE PACKAGING

NON GMO

NATURALLY

GLUTEN FREE

If it doesn't say Dole, it isn't.

#askfordole

ADD A SPLASH OF PARADISE TO YOUR MENU!

Item #4000312

Delicious Italian food starts

with the perfect garlic dipping sauce!

Grandioso® Dipping Sauce offers authentic Italian flavor and quality. This ready-to-use garlic sauce transforms ordinary bread or rolls into the perfect match for all of your favorite Italian pasta dishes and salads. Compliment your best Italian staples with the garlic flavor of Grandioso® Dipping Sauce.

Item# 4750430 96/1.5oz.

Hidden Valley® and the Hidden Valley® logo are registered trademarks of the HV Food Products Company and are used under license, distributed by Ventura Foods, LLC, Brea, CA 92821, USA, Smart Balance® is a registered trademark of Boulder Brands, Inc. and is used under license, distributed by Ventura Foods, LLC, Brea, CA 92821, USA. All other logos are registered trademarks of Ventura Foods, LLC, Brea, CA 92821 USA. ©2017 Ventura Foods, LLC.

NewJersey’sFamous walking into a candy store when you were a kid; just seeing all the different items offered is a real eye opener.

They have many varieties of pizzas, some of which being specialty pies like their famous Jersey Pie. They are also famous for their delicious pannini’s and Buffalo wings. Some other featured items on display are their famous sausage snaps, which are bites of sausage tossed in a special sweet and tangy sauce then put on Top Row Emanuele Di Meo, Joe Bonfantino, Vincent Ferrante (Regional Sales Manager,

a skewer.

Ferraro Foods), Christopher Panatieri (Owner & CEO of Panatieri’s Enterprise), Melbin Calderon, Francisco Menjiva, James Hum, Esteban Mejia

What makes Panatieri’s unique is that experience when

Bottom Row: Amy Murillo, Brenda Panatieri, Silvia Leon, Byron Samayoa, Rob

you come in and feast your eyes on their huge counter

Mazzarella, Julian Carino (General Manager)

C

hris Panatieri opened his first store in Bound Brook, NJ, in 1991. The menu items were made

fresh each day from family recipes using quality

ingredients making them stand out amongst the crowd.

The business at the Bound Brook location grew and after about five years, Panatieri’s expanded to another location. As time went by, Panatieri’s success continued allowing the business to expand to nine locations across three counties!

display. There is no doubt you will find something you will love. Customers have been known to comment, “It’s such a hard choice! There’s so many options,” but that is a good problem to have for any restaurant or business. At Panatieri’s they assure the food choices will never be boring.

Visit the Panatieri’s Family at one of their nine New Jersey locations: Bedminster, Warren, Martinsville, Branchburg, Bound Brook, Edison, Piscataway, Flemington, or Hillsborough.

Panatieri’s is still run by founder, Chris Panatieri. They serve a wonderful selection of gourmet and traditional pizzas, pasta dishes, hot and cold subs, salads, as well as specialty meals. You can dine-in or order take-out at any of their locations and delivery is offered at select locations. Catering services are also available for all special events.

Panatieri’s key to success begins with their clean stores, quality ingredients, trustworthy employees, and a strong attention to detail.

They are known for their counter displays of gourmet pizza, wings and prepared foods. Panatieri’s prides themselves in a delectable counter display. It’s like

One of the many large and lovely displays that Panatieri’s has at every location.

The Last Bite

// 71

GET

FRESH cavendishfarms.com

Get FreshCut Get Russet

Premium Extra Long Fries

#1 ’s a c i r e m er A menu s d i k Proudlyeo*ff r u o y on Juicy Juic

America’s # 1 Kids 100% Juice Brand*

Ferraro Code 5305072

Ferraro Code 5102186

*IRI latest 52 week period ending 5/2015

Give your shoppers smooth-sipping satisfaction For more information about Chobani, please contact us via email at sales@chobani.com. *Than other yogurt drinks. Drink Chobani™ yogurt beverage: 22g sugar; other adult yogurt drinks: average 33g sugar per 10oz serving.

Š2017 Chobani, LLC

The Last Bite

// 75

CONTAINER

TO

OPEN, seal and STACK

Bindi gelato & sorbetto use true to the original recipes & manufacturing methods that blend the purest, high-quality ingredients into an extraordinary delight.

GRAN GELATO

SORBETTO

AMARENA CHERRY

RaspberRY

Item #4450303

chocolate

Item #4450301

hazelnut

Item #4450307

lemon

Item #4450305

pistachio

Item #4450302

sea salt caramel Item #4450306

vanilla bean Item #4450300

Item #4450308

Bindi draws on decades of experience and constant innovation to create a variety of desirable and delicious offerings. From international pastry cakes, to single portions, to gelato, croissants and so much more. Come discover our entire range.

#4400651

#4400658

#4400652 #4400770

#4400504

The Professional’s right knife and product solution, since 1818.

C G PS151PCP R T Y * 15313 3½" vegetable/utility knife C G P R T Y * 20460 BS-1 sheath for rocker C G 18053 R T PR180-20 Y * P S151PCP 18053 PR180-20 20" pizza 20" pizza rocker 15313 3½" vegetable/utility 12433 S145-10PCP 10"4"cook’s knife read Knives Butcher Tools/ 13553 S137 S142-8SC-PCP scalloped utilitypattern slicer 10873 4" oyster8" knife, Galveston S151 vegetable/utility knife 01463 S131-5 5" narrow curved boning knife 12433 S145-10PCP 10" cook’s knife 20460 BS-1 4" sheath for 12433 S145-10PCP 10" cook’s knife 10873 S137 4" oyster oyster knife, Galveston Galveston pattern pattern (continued) 10503 S137PCP 4" knife, Cimeters/Cleaver 01473 S131F-5 5" flexible curved boning knife S151 vegetable/utility knife 10873 S137 4" oyster knife, Galveston pattern 10503 S137PCP 4" oyster knife, Galveston pattern 01493 S131-6PCP 6" narrow curved boning knife 10503 S137PCP 4" oyster knife, Galveston pattern Pizza/Cheese Knives & Cutters (continued) (continued) Turners, Scrapers, & Servers Miscellaneous Items 01483 S131F-6PCP 6" flexible curved boning knife

Sani-Safe

®

Pizza/Cheese Knives & Cutters

27

12/27/13 12:05 PM

3603 S163-5SC-PCP 5" scalloped offset slicer 10803 S122 4" oyster knife, Boston pattern 04093 S118 04093 S118 12" cheese 12" cheese knife 18183 S173 S145-10SC-PCP 10" scalloped knife knife 3623 12453 S163-7SC-PCP 7" scalloped offsetcook’s slicer 10803 S122PCP S122 4" oyster oyster knife, knife, Boston Boston pattern pattern 10433 4" 10803 S122 4" oyster knife, Boston pattern 12453 S145-10SC-PCP 10" scalloped cook’s knife 18203 S173 13563 S142-9SC-PCP 9" scalloped utility slicer 3583 12453 S163-9SC-PCP 9" scalloped offset slicer S145-10SC-PCP 10" scalloped cook’s knife 10433 S122PCP 4" oyster knife, Boston pattern 10433 S122PCP 4" oyster knife, ®Boston pattern® 18503 S173 08253 S5387PCP 7" stainless cleaver 91505 09703 91505 09703 9" chocolate/ice chipper 09703 09703 Safe-Splitter food Safe-Splitter chopper/slicer food chopper/slicer 18030 S3A-PCP 2¾" pizza cutter 01513 S135F-PCP flexible boning knife 09713& Utility 09713 09713 Knives Safe-Splitter 09713 ® replacement Safe-Splitter®knife replacement only knifeSpatulas, only 31644 P94854 4" 5" x 3" hamburger turner Slicers 18040 S3 2¾" pizza blade only 18543 S173 18030 S3A-PCP 2¾"boning pizza cutter 10253 S124 ®2" scallop knife 01503 S135N-PCP 5" narrow knife 09723 09723 09723 Safe-Splitter 09723 Safe-Splitter anchor pins ®(set anchor of 4) pins (set of 4) 31645 P94855 6" x 3" hamburger turner 10253 S124 2" scallop knife & Bakery 18040 S3 2¾" pizza blade only 10253 S124 2" scallop knife Fish Knives Fillet & Splitter 18343 S173 12473 S145-12PCP 12" cook’s knife knife Fish Knives -- Fillet Fillet & & Splitter Splitter 09223 S118-14DH 09223 S118-14DH 14" double hdle.

14" cheese double hdle. cheese knife Fish Knives 12473 S145-12PCP 12" cook’s knife 12473 S145-12PCP 12" cook’s knife 13403 10" narrow scalloped C G R S140N-10SC-PCP Y * C G R Y Scrapers Scrapers - Pan, Griddle - Pan, Griddle &roast Bench slicer & Bench 13303 S133N-7PCP S156SC-PCP 6" scalloped 10613 7" narrowutility fillet knife 18193 S17 FishProduce, Knives Produce, - Clam & Canning Oyster 10613 S133N-7C S133N-7PCP 7" narrow narrow fillet fillet knife knife 18043 P3A-PCP - Canning 2¾"boning pizza knife cutter 28313 7" 01523 S136PCP 6"Oyster wide Fish Knives Clam & 10613 SSG1-S S133N-7PCP 7" narrowglove, fillet knife 82003 cut resistant size small Knives - Clam &2¾" Oyster 0373 Fish S163-7SC/9SC 2 piece offset knife set 28313 S133N-7C 7" narrow fillet knife w/leather sheath, carded 18040 S3 pizza bladecutter only 5 assorted colore Knives Knives 18043 & Grapefruit P3A-PCP & Grapefruit 2¾" pizza 28313 SSG1-M S133N-7C 7" narrow filletsize knife 82013 cut resistant glove, medium 31433 V19021 9" fruit andsheath, vegetable server w/leather carded 31646 P94856 8" xpizza 3" cake turner 10 blue spreader 18040 S3 2¾" blade only w/leather sheath, carded 82023 cut glove, size large C green G spread R Y 10 31434 SSG1-L V19023 9" resistant pierced vegetable server ¾ The foremost standard for

Boning Knives 10 red spreaders 82033 SSG1-X cut resistant glove, size x-large 31435 17313 V19024S290RC 9" salad and3" pasta 18213 S173 17313 S290RC panserver scraper 3" pan scraper 13413 S140N-10GE-PCP 10" narrow, 10 yellow spread 10883 S119 3" clam knife cutlery.

A textured, 31430 V19025 serrated pie server, 10" overall R Y * G professional 13483 S158SC-PCP 8" scalloped utility slicer 10203 S133-7PCP 7" fillet knife 8 white spreader 19593 S290RC-PCP 19593 S290RC-PCP 3" pan scraper 3" pan scraper duo-edge slicer 10883 S119 3" clam knife 10523 S119 S119PCP 3" clam clam knife knife 10883 3" 10203 S133-7PCP 7" fillet fillet knife 31427 V19027 stainless steelServers pie server, 11"knife overall 10213 S133-8PCP 8" knife Slicers & Utility Spatulas, Spreaders, 01543 S136F-PCP 6" flexible boning knife 3313 S162-8SC-PCP 8"Knives scalloped bread knife 10203 S133-7PCP 7" fillet slip-resistant, easy-to-clean 10523 S119PCP 3" clam knife S119PCP 3" clam knife 10213 S133-9PCP S133-8PCP 8" fillet knife knife 10243 9" fillet G 10523 R * Item #5700262 10213 S133-8PCP 8" fillet knife Item #5700260 & Bakery Items polypropylene handle withstands 10243Knives S133-9PCP 9"(continued) fillet knife knife Knives Fish - Clam & Oyster9" 28323 S133-8C 8" fillet G Cook’s R * 1 10243 S133-9PCP fillet knife 18023 P177A-PCP* 4" pizza cutter 01143 S154HG-PCP 4 ⁄2" boning knife, hollow ground 28323 S133-8C 8" fillet knife (continued) Cook’s Knives Fish Knives Clam & Oyster w/WS1 sheath, carded both high and low temperatures.

28323 S133-8C-6"Clam 8"(continued) fillet knife 18010 4" pizza blade only Cook’sP17 Knives8" x 3" perforated Fish Knives & w/WS1 Oyster 18023 P177A-PCP* 4"cake pizza cutter 01173 boning knife, hollowsheath, ground 31647 P94857 turner carded 18513 S173 15313 S151PCP 15313 S151PCP 3½" vegetable/canning 3½" vegetable/canning knife S156HG-PCP knife 10813 S127 3" clam knife (continued) C G R Y C G R Y * * Cook’s Knives Fish Knives Clam & Oyster w/WS1 sheath, carded P177A-5PCP 5" pizza cutter R Bread Y * G 18013 18010 P17 4" pizza blade only Knives Butcher Tools/ 10813 S127 blade-to-handle 3" clam knife ¾ A

n impervious 20460 BS-1 20460 BS-1 4" sheath for 4" S151 sheath for S151 10443 S127PCP 3" clam knife 13553 S142-8SC-PCP 8" scalloped utility slicer 10813 P177 S127 3"pizza clam knife 13453 S140-12PCP 12" roast slicer 18020 5" pizza bladecutter only P177A-5PCP 5" 13303 S156SC-PCP 6" scalloped (continued) 817318013 S147-10SC-PCP bread knifeknife 18553 S173 10443 S127PCP 10" scalloped 3"utility clam knife vegetable/canning vegetable/canning knife knife Cimeters/Cleaver 3½" sandwich spreader 18193 S173PCP23⁄4" oyster 10843 S121 knife, New Haven pattern 10443 S127PCP 3" clam knife seal provides the utmost in Item #5700261 01563 S136N-PCP 6" sanitary narrow boning knife 18020 P177 5" pizza blade only 17343 S293 17343 S293 3" griddle scraper 3" griddle scraper 12603 S145-6PCP 6" cook’s knife Item #5700263 10843 S121 223⁄334⁄"4"oyster knife, New Haven pattern 10473 S121PCP knife, pattern 10843 S121 S293PCP 23 ⁄4" oyster oyster knife, New New Haven pattern 82043 SSG2-S stainless steel Haven mesh glove, small performance.

19603 19603 S293PCP 3" griddle scraper 3" griddle scraper 12603 S145-6PCP 6" cook’s knife 3⁄4" oyster knife, New Haven pattern 12603 S145-6PCP 6" cook’s knife 10473 S121PCP 2 3⁄4" oyster4" 10843 S121 2 knife, New Haven pattern 31631 P94ZZA-4 pizza cutter, black handle 10473 S121PCP 2 ⁄4" oyster knife, New Haven pattern 82143 SSG2-S-PCP stainless steel mesh glove, small 17353 S294 17353 S294 4" griddle scraper 4" griddle scraper 12603 S145-6PCP 6" cook’s knife C G S121PCP R Y * 10473 23⁄4" stainless oyster knife, New Haven pattern ¾ Blades

are S129 manufactured 5" from 10823 33⁄8" clam knife 82053 SSG2-M steel mesh glove, medium 19833 S294PCP 19833 S294PCP 4" griddle scraper 4" griddle scraper 13603 S163-5SC-PCP scalloped offset slicer heat resistant handle 3403 10453 S140N-10SC-PCP 10" 01463 S131-5 5" narrow curved boning knife 10823 S129 3333⁄⁄88narrow clam knife knife S129PCP 3 ""clam clam ™ 82153 SSG2-M-PCP stainless steel mesh glove, medium 10823 S129 3 ⁄ 8" offset knife 18213 S173SC-PCP 3½" scalloped proprietary DEXSTEEL stain19173 S133-7WS1-CP 7" narrow fillet knife w/sheath 13623 S163-7SC-PCP 7" scalloped slicer scalloped slicer 3 C G R Y * 5" flexible heat3resistant handle 18183 S173 01473 S131F-5 curved knifepattern 10453 P94858 S129PCP ⁄8"utility clam knife 17603 S28 10853 S126 23⁄4" oyster knife,boning Providence 31648 5" 8" x9"4" hamburger turner 13483 S158SC-PCP scalloped slicer sandwich spreader 19173 SSG2-L S133-7WS1-CP 7" narrow narrow fillet knife w/sheath 10453 S129PCP 33⁄8"cook’s clam knife 82063 stainless steel mesh glove, large 19183 S133-8WS1-CP 8" fillet knife w/sheath 13583 S163-9SC-PCP scalloped offset slicer 12613 6" scalloped knife 19173 S133-7WS1-CP 7" narrow fillet knife w/sheath 18203 S173 3 13563 S142-9SC-PCP 9" scalloped utility *For coloredS145-6SC-PCP handles, add colorand code suffix to item 3 free, high-carbon steel, are 12/27/13 12:04 PM 13463 S140-12SC-PCP 12" scalloped roast slicer 01493 S131-6PCP 6" narrow curved boning knife 10853 S126 2 ⁄ 4⁄" knife, Providence pattern 19953 S28 10483 S126PCP 2 4"oyster oyster knife, Providence pattern 3 18023H P177AH-PCP 4" pizza cutter, 19183 SSG2-L-PCP S133-8WS1-CP 8" narrow narrow fillet knife w/sheath 82163 stainless steel mesh glove, large 10853 S126 2 ⁄4" oyster knife, Providence pattern 08253 S5387PCP 7" fillet stainless cleaver 12613 S145-6SC-PCP scalloped 19193 S133-9WS1-CP 9" fillet knife w/sheath and/or product number *For colored handles, add color6" code suffix tocook’s item knife 19183 S133-8WS1-CP 8" narrow knife w/sheath 18503 S173 Item #5700267 12613 S145-6SC-PCP 6" scalloped cook’s knife 3⁄4" oyster 01483 10483 S131F-6PCP 6"223flexible curved boning knife S126PCP knife, Providence pattern *For colored handles, add and color code suffix4" to pizza item High-Heat 3⁄4" oyster 10853 S126 knife, Providence pattern individually ground honed, and 19193 S133-9WS1-CP 9" narrow fillet knife w/sheath and/or product number 18023H P177AH-PCP cutter, 82073 SSG2-X steel mesh glove, x-large 10483 S126PCP 2 ⁄ 4" stainless oyster knife, Providence pattern 12613 S145-6SC-PCP 6" scalloped cook’s knife 19193 S133-9WS1-CP 9" narrow fillet knife w/sheath and/or product number Miscellaneous Items 10483 SSG2-X-PCP S126PCP 23⁄4" stainless oyster knife, Providence pattern High-Heat Item #5700270 82173 steel mesh glove, x-large R Y in G excel * commercial use.® heat resistant handle heat resistant handleS173 18543 (continued) Sani-Safe Sharpeners & Butcher Steels Spatulas, Spreaders, Servers ® Sani-Safe 3463 Spatulas, S140-12SC-PCP 12" scalloped slicer ® Sharpeners & Butcher Steels (continued) Spreaders, Sani-Safe 09453 S185 09453 (continued) S185 5"Servers vegetable/produce 5" vegetable/produce knife knife 17623 S28 & Bakery Items 19603H 19603H 3"knife griddle scraper, 3" griddle scraper, ¾ Made in USA. 10863 S134 S293H-PCP 3" S293H-PCP oyster knife, Boston pattern 18343 S173 31431 P10885 4" net w/sheath C Bakery R TItems Y * G20560 P S142-8SC-PCP (continued) BS-5 20560 5"BS-5 sheath for 5" S185 sheath produce for S185 knifeproduce knife & 19963 S28 13553 8" scalloped utility slicer High-Heat High-Heat 10863 3" oyster Boston pattern 10493 S134PCP 3" knife, pattern 13473 S134 S140-12GE-PCP 12" knife, duo-edge roast slicer 10863 S134 3" oyster oyster knife, Boston Boston pattern C Certified.

G P R T Y * 1 utcher Tools/Cimeters/Cleaver ¾ NSF _024Dexter2014.indd 22 12/27/13 12:04 PM 31624 P94005 5 ⁄ 4 " scalloped fruit knife 17633 S28 13403 S140N-10SC-PCP 10" narrow scalloped C G P S145-8PCP R T Y * 10493 S134PCP 3" oyster knife, Boston pattern 12443 8" cook’s knife 10863 3" Boston pattern Item #5700268 10493 S134 S134PCP 3" oyster oyster knife, knife, Boston pattern _024Dexter2014.indd 12/27/13 12:04 PM C G 22P S160-16 R T Y * roast slicer 01513 S135F-PCP 5" flexible boning knife 19973 S28 18003 16" pizza knife 12443 S145-8PCP 8" cook’s knife *For colored handles, add color code suffix 024Dexter2014.indd 22 12/27/13 12:04 PM 10493 S134PCP 3" oyster knife, Boston pattern 12443 S145-8PCP 8" cook’s knife to item and/or product number 18073 S160-18 18" pizza knife 01503 S135N-PCP 5" narrow boning knife Item #5700264 18003 16" pizzaspreader 12443 S145-8PCP 8"cheese cook’s knife 82003 SSG1-S cut resistant glove, 17403 S160-16 S284-4¼ 4¼"2 cream 31432 P11893 43⁄4" cut andsize gut small knife 20373 S163-7SC/9SC piece offset knife set 18000 S161 pizza knife attachment 10833 S120 4" oyster knife, Boston pattern 18073 S160-18 18" pizza knife 3 17403 S284-4¼ 4¼" cream cheese spreader 82013 SSG1-M cut glove, size medium 28383 P11893C ⁄ 4" cut and gut knife, carded ®4 resistant 5 assorted colore Sani-Safe 10833 S120 4" oyster knife, Boston pattern *For colored handles, 10463 S120PCP 4" oyster knife, Boston pattern 18000 S161 add color code suffix pizza knife 5 size 10833 S191H S120 4"3"cut oyster knife, Boston pattern 41⁄2"attachment scallop knife 10 blue spreader 82023 SSG1-L resistant glove, large 09123 boning hook, ⁄ 16" diameter to31370 item and/orP10884 product number 10463 4" oyster knife, Boston pattern 18183S120PCP S173-3 3-pack of S173 spreaders colored handles, add color code suffix 10833 S120 4" oyster knife, Boston pattern 4123*ForS112-6PCP 6" butcher knife 10 green spread 10463 S120PCP 4" oyster knife, Boston 5 pattern 82033 SSG1-X cut resistant glove, size 09133 S192H 4" boning hook, ⁄ 16"x-large diameter product 18203 S120PCP S173SC-3 S173SC spreaders 13563 9" scalloped utility slicer 10 red spreaders C and/or R T number Y * G P S142-9SC-PCP 10463 4"3-pack oyster of knife, Boston pattern 4133to item S112-8PCP 8" butcher knife 1 09143 S193H 4"3-pack boning hook, ⁄4" diameter 13413 S140N-10GE-PCP 10"spreaders narrow, C GG PR RY *T Y * 10 yellow spread 18503 S173-3RYG of S173 C 4103 S112-10PCP 10" butcher knife 1 C G P S145-10PCP R T Y * 0708026S194H 3-WAY 3-rod ceramic hook, knife sharpener 12433 10" cook’s knife025_031Dexter2014.indd 09153 51⁄2S196 " 6" boning ⁄4"3" diameter 8 white spreader duo-edge slicer in red, yellow, green 17303 S196 17303 x 3" dough 6" cutter/scraper x dough cutter/scraper 09463 S186PCP 09463 S186PCP 6" vegetable/produce 6" vegetable/produce knife knife 13313 S162-8SC-PCP 8"12" scalloped bread knife 10873 4" oyster knife,boning Galveston pattern C G P S145-10PCP R T Y * 01523 S136PCP 6" wide 4113 12433 S112-12PCP butcher knife 07080 S137 3-WAY 3-rod ceramic knifeknife sharpener 10" cook’s knife 17413 S284-6 6" baker's spatula Item #5700265 12433 S145-10PCP 10"leather cook’s knife 18543 S173SC-3RYG 3-pack S173SC Item #5700269 19783 S196PCP 19783 S196PCP 6" xof3" dough 6"spreaders cutter/scraper xpattern 3" dough cutter/scraper 20400 #020400 leather #05" jumbo sheath for produce sheath knives for produce knives 10873 S137 4" oyster knife, Galveston 31367 P46007 steak knife 10503 4" Galveston pattern 17413 S284-6 6" style baker's spatula 10873 S137PCP S137 4" oyster oyster knife, knife, Galveston pattern 12433 S145-10PCP 10" cook’s knife inGalveston red, yellow, green 10503 S137PCP 4" oyster knife, pattern 12/27/13 10873 12:04 PM S137 4" knife, Galveston pattern 10503 4" oyster oyster knife, Galveston pattern 18343 S137PCP S173SC-3RWC 3-pack of S173SC spreaders S137PCP 4" oyster knife, Galveston pattern 12/27/13 10503 12:04 PM in red, white, blue 07613 DDS-10PCP 10" diamond sharpener R C Y G* R Y * G 18513 S173 13403 S140N-10SC-PCP 10" narrow scalloped 07613 DDS-10PCP 10" sharpener 91502 mezzaluna chopper 07633 91502 DDS-12PCP 12" diamond (continued) & Servers roast slicer 5523 Turners S132N-8 8" narrow breaking knife 18173 10" scalloped bread knife 10803 Boston pattern 13453 S122 S140-12PCP 4" oyster 12" roast slicer C G R S147-10SC-PCP Y * 07633 DDS-12PCP 12"knife, diamond sharpener 07633B DDS-12B-PCP 12" diamond sharpener, Item #5700272 12453 S145-10SC-PCP 10" scalloped cook’s knife 18553 S173 01543 10803 S136F-PCP 6" flexible boning knife S122 4" oyster knife, Boston pattern Item #5700266 10433 S122PCP 4" oyster knife, Boston pattern 025_031Dexter2014.indd 25 12/27/13 12:05 PM 12/27 C G 025_031Dexter2014.indd R Y25 * black handle 07633B DDS-12B-PCP 4" oyster 12" diamond sharpener, 10803 S122 knife, Boston pattern 12453 S145-10SC-PCP 10" scalloped cook’s knife 09323 199R 4" round bone dust scraper 17433 & S284-6½ 6½" frosting spatula Turners Servers (continued) 82043 SSG2-S stainless steel mesh glove, small 12453 S145-10SC-PCP 10" scalloped cook’s knife 10433 S122PCP 4" oyster knife, Boston pattern 10803 S122 4" oyster knife, Boston pattern black handle 28273 DDS-10C sharpener, carded 10433 S122PCP 4"diamond oyster knife, Bostondust pattern 17433 S284-6½ 6½" frosting spatula 09303 199S 4" square bone scraper 5 assorted colored handles:10" 19803 S145-10SC-PCP S284-6½PCP* 10" scalloped 12453 cook’s knife 82143 SSG2-S-PCP stainless mesh glove, small 10433 S122PCP 4" oyster steel knife, Boston pattern 28273 DDS-10C 10" diamond sharpener, carded 10 blue199SB spreaders 19803 S284-6½PCP* 6½" frosting spatula 09313 4" square bone dust scraper, 82053 SSG2-M stainless steel mesh glove, medium 10 green spreaders 13403 S140N-10SC-PCP 10" narrow pc. bulk pk.

10253 SSG2-M-PCP S124 2" 144 scallop knife 82153 stainless steel mesh glove, medium 5533 S132-10PCP 10" cimeter scalloped steak knife 10 red spreaders slicer *For colored S124 handles, add color code B C13413 T Y * G P RS140N-10GE-PCP 10253 2" scallop knife 10" knife narrow, 10 spreaders 82063 SSG2-L steel mesh glove, large 5543 S132-12PCP 12" cimeter steak high carbon steel 10253 S124 2" scallop knife Ctoyellow G R Y * -product C G R Y * suffix item and/or number Fish Knives Filletstainless & Splitter 17603 S28 *For colored handles, add color code suffix to item 8 white spreaders 12473 S145-12PCP 12" cook’s knife 10253 S124 2" scallop knife duo-edge slicer 82163 SSG2-L-PCP stainless steel mesh glove, large 3 Fish Knives Fillet & Splitter 13463 S140-12SC-PCP 12" scalloped roast slicer 19953 S28 07603 DDS-10S-PCP 10" diamond sharpener and/or product number ⁄ 4 " jumbo style steak knife 31365 P46005 4 01563 S136N-PCP 6" narrow boning knife 91500 91500 - Fillet & Splitter Swiss peeler 16363 S145-12PCP S286-8 8" x 3" cake knife turner Fish Knives 12473 12" cook’s 82073 SSG2-X stainless10" steeldiamond mesh glove, x-large C 12473 G R YS145-12PCP * 12" cook’s knife w/swivel 07603 DDS-10S-PCP sharpener 31560 P46005-6P 6 pc. jumbo style steak knife set Fish Knives Fillet & Splitter Item #5700271 91501 91501 bucket of Item 24 Swiss peelers 19693 S286-8PCP* 8" x 3" cake turner #5700273 17443 S284-8 8" baker’s spatula 12473 12" cook’s knife 82173 steeldiamond mesh glove, x-large C G R S145-12PCP Y * w/swivel 07623 SSG2-X-PCP DDS-12S-PCP stainless12" sharpener 16363 S286-8 8" x 3" cake turner ® 10613 S133N-7PCP 7" narrow fillet knife 17443 S284-8- Clam & Oyster 19813 S284-8PCP 8" baker’s spatula Sani-Safe Fish Knives

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EDITION FOUR