The Last Bite: Edition Three

EDITION THREE

Summer

CUSTOMER SPOTLIGHT Seasons Pizza

Seasons Puts Their HEART In Their Values

page 13

Michelino’s Ferraro’s Loyal Friend

page 27

Edison Pizza

Family Traditions, From Sicily to Edison

page 65

TROPICANA FOOD SHOW

Our Spring Show page 4

Tuscan Style Veal Chops Our featured recipe!

page 75

Jersey Fresh

Keeping Summer on the Grill

page 47

Wine, Grapes, & Juice!

Another season of Wine supplies

page 49

Employee Spotlight

A look into Customer Service with Lyndsay Kraw

page 41

SUMMER 2017 Magazine Staff

Customer Spotlight

Stacy Kamin

Seasons Pizza

Designer/Publisher

PAGE 13

skamin@ferrarofoods.com

Michelino’s PAGE 27

Eric Eigen

Edison Pizza

Editor

PAGE 65

Tropicana Show PAGE 4

Jersey Fresh PAGE 47

Wine, Grapes, & Juice PAGE 49

eeigen@ferrarofoods.com

Mussels with White Wine PAGE 19

Chef Nicola’s Salmon Al Cartoccio PAGE 35

Summer Squash Pizza PAGE 55

Tuscan Style Veal Chops PAGE 75

John Altadonna Marketing

jaltadonna@ferrarofoods.com

Antonio Campione Marketing

acampione@ferrarofoods.com

Welcome...

We are proud to officially launch The Last Bite into its 3rd Issue. For us, the need to document and shape todays food culture is just as strong as it was when we published our first issue in February. Our goal remains unchanged: EAT, DRINK, READ, THINK. So here’s some food for thought: Food has always been a business opportunity—and a lucrative one. We all eat. We all want variety. We all want healthy food. Our readers want to know where their food comes from and how it is grown. We want it local, sustainable and consistently high in quality.

It’s easy for us to say that we want good food, responsibly produced; it’s another matter to economically support those who work hard to make that possible. Our actions speak louder than our words.

The Last Bite has been our most vocal forum and champion for a vibrant, emerging local food culture. We’ve introduced our readers to farmers, chefs, artisans, brewers and distillers who produce the kinds of things they want to eat and drink. We’ve connected our food community to help chefs and entrepreneurs find spaces to creatively branch out from local food producers and buyers, home cooks to expand their repertoire, and food enthusiasts to find the restaurants lifting heavy to support the local food movement. If you’ve enjoyed reading our magazine and it’s helped, even a little, to shape the way you view food in our community, thank you.

This year, we ask you to do more. As a magazine, we are supported by advertising, mostly from our valued manufacturers and vendors that keep a careful eye on the latest products to promote. They, like us, need your support to stay viable and keep growing. If you like what we do, please tell our vendors and farmer partners that you read about them in The Last Bite.

Moreover, we encourage you to patronize their businesses, buy their products and take advantage of the offers they provide in the pages of our magazine. Your actions speak louder than words.

We have a lot of ideas for our magazine, and to grow we also need your direct support.

Best Regards,

The Last Bite Staff

2017 Spring Food Show - Tropicana Casino

Produce aisle, one of the main attractions of the show.

Tropicana Casino, Atlantic City.

he Ferraro Team has brought a slice of Italy to the Tropicana Casino in Atlantic City on May 8th (excitements of the casino, bars and restaurants - the Ferraro Spring Food Show was a tasting adventure!).

Over 100 vendors provided direct access to products, flavors and ingredients showcasing the most exciting and emerging trends in the market.

consumers about the availability and variety of fruits and vegetables grown in New Jersey. This brings our customers face-toface with family farmers and purveyors who have made New Jersey one of the leading suppliers of fresh agricultural products, an option not offered very often. And Ferraro as well as Produce Paul, were so excited to offer this opportunity at the Spring show.

T

Our food shows strive to offer you the best opportunity to see, taste, discover new culinary innovations that will inspire creative and fresh menu ideas, delight customers and drive profits.

Our food manufacturers are proud to provide a rich and diverse array of quality products such as locally grown produce, syrups and sauces, cheese, honey, meats, pasta, and baked goods - all in one convenient location.

A feature of the Spring Show was Jersey Fresh growers helping to inform our

Jersey Fresh Produce!

Hartley Ranch, our newest addition to the Ferraro family, made their debut at Tropicana. Their legendary Angus beef

offer a wide array of non-traditional options that still have the same Mediterranean influences - Feta sticks (their version of mozzarella sticks) and eggplant spring rolls for example. Their items are sure to please!

Hartley Ranch displays their beautifully marbled beef!

and other products are welcomed in the finest restaurants and retailers worldwide.

Their unwavering commitment to providing customers with superior products that deliver extraordinary taste and unmatched tenderness make their new addition such an exciting opportunity for our customers.

In our efforts to keep expanding our food horizons, Progressive Culinary also debuted their Greek appetizers. Their traditional, flaky handmade fillo dough is available with a sweet creme filling or the more savory spinach and feta cheese options. They also

Progressive Culinary’s new Greek appetizers.

With Summer in full swing, it seems only fitting that Ferraro bring in more flavors of some of our most sought after products.

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

Along with Bindi, an entire Italy aisle was available to explore. From cannoli to pasta, Ferraro’s finest imports were available to taste. La Molisana, as always delighted with delicious pasta. A wide arrangement of imported meats and cheeses were spread for viewing and tasting, including the exclusive to Ferraro - Antica Corte Prosciutto. Whether you’re in need of canned tomatoes or fine desserts, Italy is just a step away and always available at our shows.

Our Italy aisle’s offerings of Italian imported meats.

The Last Bite

// 5

We had some very exciting entertainment join us at the Tropicana! The Testa brothers, an internet sensation, twirled and spun pizzas all around the show floor! The boys were on several television shows recently including The Tonight Show with Jimmy Fallon, making it a great honor to join us and put smiles on our faces after charming the nation. Go visit these talented boys at Carmine’s Pizza Factory in Jersey City.

As always, we had some great giveaways fondly sponsored by Keurig, B&M Meats, Morcon, Amick Farms, Seviroli, Cifelli & Sons, Albertville, Empire Poly, Ventura Foods, Cavendish, Dispozables, AdvancePierre Foods, and General Mills.

Michael Testa, 13, and brother Nicholas, 10, toss dough over their mother’s head! Photo courtesy of Press of Atlantic City.

We will be returning to the Valley Forge Casino in King of Prussia, PA on November 6th. Ask your sales representative for more information!

And of course, we thank our valued customers and vendors for another successful show and look forward to coming back to Atlantic City for the Pizza and Pasta Show on October 17th and 18th.

Thank you to all of our customers who attended our 2017 Spring Food Show!

OCTOBER 17-18

2017

Atlantic City, NJ

NOVEMBER 6

2017

Valley Forge, PA

EXCLUSIVE SHOW SPECIALS

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Seasons Puts Their HEART In Their Values Other than the prized pizza, “Seaso Bites” are a favorite offering at Seasons. Fresh bite-sized chicken breast pieces which can be served in a wide range of their custom sauces are one of the most popular items. The diversity of the Seasons menu is one of their greatest strengths. Everyone’s tastes will be satisfied with their wide blend of items. Seasons has been delivering pizza, pasta, wings and local favorites in Delaware, Maryland, New Jersey and Pennsylvania for over 25 years.

W

Seasons Pizza, Concord Pike location.

ith over 28 locations in Maryland, New Jersey, Pennsylvania and Delaware areas, Seasons Pizza has grown to be one of the finest and best tasting regional chains since 1986. The founders of Seasons (Demitri, Yanni and Angelo Halakos) have created a brand and organization that represents the type of individuals they are - hardworking, customer focused, driven individuals who respect all. They have built the Seasons family over the years by establishing strong quality and standards of performance while also empowering individuals to grow and develop their own skill sets.

When it comes to Seasons Pizza, they are so passionately committed to serving great food with a dedication to growing their menu and using only the freshest and finest ingredients. The dough is made fresh daily and there are no chemical agents, preservatives or additives of any kind. The pizza is topped with sauce made from fresh, ripe tomatoes packaged at the peak of flavor potential along with all natural mozzarella cheese. Seasons operates on the belief that social-responsibility is just as important as quality. Where some businesses cut corners for their own benefit, Seasons goes the extra mile to do the best thing for everyone – the customer, the environment, the employee and the business owner.

The brothers believe what sets Seasons apart is their team. Seasons focuses on “HEART”. Hard work, Exceptional customer service, Attitude, Respect and Team work. Something Ferraro Foods also strives for in their business.

Seasons says their relationship with the Ferraro team is the primary reason for their continued success.

“Of course it doesn’t hurt that our fill rate is over 99%, on time delivery scores over 97% with a credit rate far below industry standards. Fair consistent pricing along with the willingness to work to find products that best suit our diverse needs. We truly believe Ferraro has our best interest in mind. The response to opportunities when they occur is another strong strength to their organization. There is definitely a sense of urgency to get things right.”

Thanks to customers like Seasons Pizza, Ferraro has a reason to continue to aim for exceptional.

This is the recipe for the healthiest, best-tasting and freshest pizza possible. That’s their promise to their customers. And that’s what makes Seasons Pizza so special.

The Last Bite

// 13

e t r o C a c i t n A IMP ORTED FROM ITALY

Made Solely of the Meat of Pigs Born & Bred in Italy

Item #4600161

WHAT IS PROSCIUTTO?

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.

What Makes Prosciutto Different?

What sets prosciutto apart from other cured hams? This Italian ham is not to be confused with bacon or pancetta, both of which are made from the pork belly and must be cooked in order to eat.

Production and the Curing Process The quality of prosciutto is based entirely on the curing process. The history of prosciutto production originated in Italy thousands of years ago. The ham is produced only using specially bred pigs, sea salt, air and time.

Corte a c i t n A IMP ORTED FROM ITALY

Superior Quality and Delicious Enough to Eat Right Out of the Can!

Item #1100022 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.

YOUR PIZZA DESERVES THE PERFECT PAIR.

QUALITY THAT LIVES UP TO YOUR STANDARDS. TASTE THAT LIVES UP TO GUEST EXPECTATIONS.

MUSSELS WITH WHITE WINE directions 1. To make Lemon Aioli: Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified.

2. Heat oil in a large heavy pot over ingredients Lemon Aioli • 1 large egg yolk

A Taste OF THE OCEAN Summer brings treats from the sea! This recipe doesn’t require a trip to the beach. Embrace the summer season by taking full advantage of this refreshing dish.

•

1 garlic clove, finely grated

•

1 tsp (or more) lemon juice

•

1/4 cup vegetable oil

•

1/4 cup extra-virgin olive oil

•

kosher salt

Mussels • 2 tbsp olive oil •

1 medium yellow onion, chopped

•

Kosher salt & pepper

•

2 garlic cloves, chopped

•

2 tbs tomato paste

•

1/2 cup white wine

•

4 pounds mussels, debearded, scrubbed

•

2 tsp fresh thyme leaves

•

Sliced bread, toasted

medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes.

3. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes.

4. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.

5. Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium.

Cook, stirring occasionally, until mussels open (discard any that do not open), 10–12 minutes.

6. Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.

Ferraro Items 4200051 - Whole Mussels Bell Harbor

Recipe courtesy of Bon Appetit

The Last Bite

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FETA CHEESE

AN AUTHENTIC GREEK TASTE

OLYMPIA FOODS

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GYRO STRIP FC THICK BEEF & LAMB #4004040 - 4/5#

GYRO CONE GOLD LABEL BEEF & LAMB MEDIUM #4004050 - 2/20#

GYRO CHICKEN CONE RAW #4004051 - 2/15#

SAUCE TZATZIKI #3703036 - 4/1/2GAL

The Last Bite

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IMPORTS

The finest of imports canned at peak flavor...

#3600125 Falafel Balls

#3600057 Feta Sticks

#3600075 Fillo Triangles w/ Feta

The best ingredients and our secret recipes create these delicious appetizers

#3600058 Croquettes

#3600059 Mediterranian Spring Rolls

#3600056 Eggplant Spring Rolls

Progressive

ulinary Group

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The Last Bite

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Real Ingredients.

Real Good.

#4100743

The chefs at Joseph’s Gourmet Pasta create more than 200 varieties of pasta, sauce products and other culinary innovations that make their way into the kitchens of independent restaurants, chains and other foodservice establishments all across the country.

When you continuously do one thing right, day in and day out, you can’t help but create perfection. Joseph’s Gourmet Pasta – authentic, artisanal quality, frozen pasta, more than 20 years in the making. #4110727

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Ferraro’s Loyal Friend Jerry Nigro found his anchor business in Elizabeth and has grown ever since. Recently Jerry was able to renovate the shop to include and extra 4,000 square feet and a newly acquired liquor license. Not to mention his other five thriving locations.

Jerry Nigro, owner..

B

eing in the business for over 40 years, Ferraro has developed a lot of friendships along the way.

The relationship Ferarro shares with Michelino’s owner, Jerry Nigro is definitely not a new one. This year marks the anniversary of a fifteen year long friendship.

Jerry says, “It’s been a great marriage so far”.

Jerry runs six locations - 2 in Elizabeth NJ, 1 in Rahway, NJ, 1 in Linden, NJ, and 2 café’s in FedEx buildings. It’s easy to say that Jerry Nigro has his hands full.

As his salesman, I was able to sit down with Jerry early this summer to find out his method to the madness.

With six businesses in six different locations and only two hands, I imagined before we talked that night that he would have some tricks up his sleeve. “Hard work, and time” wwas the theme that resurfaced many times throughout our conversation. On average Jerry said he has his work pants on for 90-100 hours a week. Some weeks he even manages to keep them on for 120-130 hours.

Aside from celebrating the fifteen-year old friendship with Ferarro this summer, Jerry is also celebrating 25 years in business. For the first few years Jerry ran into a few speed bumps as most new business owners do.

Rather than give up on the idea and dream he had of making it in the restaurant business he tied his boots even tighter and worked even harder. Eventually in 1993

I asked Jerry what he thought the biggest challenge owners face today compared to when he began in 1993, he simply replied, “workforce labor”. He went on to elaborate, “the amount of good talented people available to work in the kitchen has steadily declined over the years placing the owners of small businesses today in a very precarious situation, and at the same time profit margins shrink”. Jerry sees his workforce come through a revolving door. “They don’t stay long, and the ones who have been working here a while, I am at their mercy, and they know it.” It was not long ago that pizza men and kitchen help were in abundance.

I had one last question for Jerry as he was anxious to get back to work. I asked how he manages to stay successful on top of the pizza industry in New Jersey.

To no surprise Jerry simply said, “Consistency. You have to make the same quality product every day. I don’t own this store - the customers do. The customers are my bosses, especially today with social media, you have to please the masses!”

Jerry is thankful for his special relationship with Ferarro.

“We have both grown together, as we expanded to 6 locations Ferraro has also expanded to be a dominant player in food distribution.” And we are thankful to be a part of his growing business as he as been a part of ours.

The Last Bite

// 27

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

Visit our Equipment and Supply Website! ferrarofoods.com/shop

The Last Bite

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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

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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 Y * R Bread 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

22 22 22

025_031Dexter2014.indd 27

26

20

25

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Add Sea Clams to the Food Service Line Up Food Service Fresh Caught Atlantic Clams From North Atlantic Waters

These delicious chopped clams are perfect for soups, sauces, pastas, or any seafood recipe.

Item #3000200

This all natural clam juice is perfect for chowders and sauces. It's the "secret ingredient" for delicious fish and seafood recipes.

Item #3000050

Bumble Bee Seafoods is North America’s largest branded shelf-stable seafood company, offering a full line of canned and pouched tuna, salmon, sardines, and specialty seafood products. For millions of American families, Bumble Bee delivers delicious, convenient, and sustainable food that possesses key nutrients important in supporting a lifestyle of health and wellness.

CHEF NICOLA’s Salmon al cartoccio directions 1. Preheat the oven to 450 degrees F. 2. Put the piece of salmon on the aluminum foil, and drizzle extra virgin olive oil, and lemon juice. Season with salt and pepper, oregano, 2 cloves of garlic (smashed or sliced). Add mint, parsley, and lemon slices on top.

3. Wrap salmon in aluminum foil and bake for 13 minutes.

4. Let rest for 5 minutes in the aluminum

summer in FERRARO’s TEST KITCHEN Another delicious recipe straight from Chef Nicola!

ingredients •

6-8oz salmon filet

•

2 garlic cloves

•

salt, pepper, & oregano for seasoning

•

2 lemon slices

•

lemon juice

•

fresh parsley

•

fresh mint

•

extra-virgin olive oil

•

one square foot aluminum foil

Recipe courtesy of Chef Nicola

foil before unwrapping. Plate with a fresh slice of lemon.

Ferraro Items 4200315 - Salmon 8oz Skin On 0000040 - Fresh Garlic Whole Clove 1000041 - Vitale Olive Oil 2040048 - Kosher Salt Diamond 2000035 - Ground Black Pepper Marino 2000005 - Oregano 0000103 - Fresh Lemon 0000143 - Fresh Italian Parsley 0000204 - Fresh Mint 5500040 - Foil Sheets

Chef Nicola and his masterpiece!

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

ARE YOU SLICING INTO YOUR PROFITS? If you slice your own cheese, you could be!

Let Grande do the slicing for you.

When you use Grande Sliced Cheeses, you can...

• Eliminate Waste • Reduce Labor

• Improve Consistency • Perfect Portion Control

SLICED CHEESES 125

Sliced Part Skim Mozzarella

40 Slices

6/2.5 lb.

Resealable Package

325

Sliced Provo•Nello® Provolone

40 Slices

6/1.5 lb.

Resealable Package

326

Sliced Deli-Style Provolone

30 Slices

6/1.5 lb.

Resealable Package

For more information on Grande Sliced Cheeses contact your Ferraro Sales Representative or call Grande at 800-8-GRANDE (800-847-2633) or visit us at www.grandecheese.com

Caffè Borbone prides itself in providing superb quality with a consistent balance of acidity, aroma and body. There are innumerable words that coffee lovers use to describe a coffee’s flavor: chocolaty, earthy, fruity,bright or delicate.

Ours is simply the best.

Item #5110142

THE GREAT TASTE OF ITALIAN COFFEE

New Flavors Now Available!

Convenient Grab & Go Pack!

Item #3800048

Item #3800063

Item #3800064

Item #3800065

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

Employee Spotlight

Lyndsay Kraw

Customer Service

Lyndsay has been with us at Ferraro Foods for over eight years at the New Jersey Headquarters. Although she is a member of the Customer Service team, her role is much larger than that. Rather than working with the salesman and their accounts, Lyndsay works directly with Ferraro’s chain accounts.

Her largest account is the Villa Restaurant Group. Villa is made up of many different restaurants as you may have learned from one of our previous issues. From Green Leaf’s to South Philly Cheesesteaks and all that’s in between, Lyndsay takes orders from each location throughout the day - much like a salesman would.

Lyndsay is also is in charge of running reports for her chain accounts. These reports help to understand how all of the individual stores are ordering and running. She even has members of the management team from the chain accounts shadow her daily activities so they can better understand what their account needs on a daily basis.

If you’ve ever placed your order online then you have Lyndsay to thank. All new accounts requring online ordering are set up by Lyndsay and she is always there to assist with log in or ordering issues customers may have. She also makes sure all notifications are up to date and to keep all customers informed of any schedule changes.

Other than her roles in the New Jersey

office, Lyndsay oversees the North Carolina chains as well. Thus providing a consistency that our chain accounts strive for. She has also traveled to the North Carolina office to provide training on chain accounts.

Lyndsay has also become a vital part of the Marketing Department when it comes to the food shows. She helps keep everything organized before and during our food shows for our customers. Without her there would be no registration and no hotel rooms to stay in.

Lyndsay is the person you know you can turn to for strong leadership and strength under pressure.

Lyndsay says her favorite part about her job is the realtionships she has created with her customers. She loves to interact with them on a daily basis and being the dependable person they can turn to for their business.

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The Right Choice for

#4011113

MEATBALLS

#4011221 #4011222 #4012265

From our chef to yours... fully cooked meatballs for every style and budget. Oven baked - not fried! No MSG ever!

Serving Suggestion

A BEEF meatball with a blend of Italian seasonings including garlic, parsley and EXTRA cheeses.

Tri-Color Cheese Tortellini

#4100196

Truly Superior Ingredients We use only the finest semolina and search the world for the best spices, herbs and other premium ingredients that go into creating our delicious filled pastas.

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IMPORTED ITALIAN TOMATOES Oro Di Napoli Imported

Domenico Vitale

Italian Peeled Tomatoes

Imported Italian Peeled

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

Honey Mustard

Italian

French

Chunky Blue Cheese

dressings

Thousand Island

Golden Italian

Creamy Italian

Deluxe Ranch

Blue Cheese

Creamy Caesar

Keeping Summer on the Grill Lately, leafy greens straight from Formisano Farms have been abundant at Ferraro. Whether it’s a Summer salad with kale or swiss chard on the menu or some grilled asparagus, we can guarantee it holds the honor of being qualified as “Jersey Fresh”.

See below for produce currently thriving in New Jersey.

J

Fresh asparagus from Jersey!

ersey Fresh is an advertising, promotional and quality grading program launched in 1984 to help farmers inform consumers about the availability and variety of fruits and vegetables grown in New Jersey. The Jersey Fresh Quality Grading Program operates in cooperation with the Jersey Fresh marketing program. This voluntary program enhances regional and national marketability of more than 80 New Jersey commodities and assures consumers and wholesale buyers that the products meet or exceed US No. 1 standards.

The program helps New Jersey growers stand out in an increasingly competitive regional and national marketplace.

After registering with the Quality Grading Program, growers are licensed to use the Jersey Fresh logo on their packages. The logo indicates that the contents have been inspected and meet the highest quality standards. This inspection also adds a quality assurance note to the overall Jersey Fresh marketing program that is welcomed by wholesale produce buyers and consumers who want high quality products that are uniformly sized and consistently packed.

Ferraro Foods is proud to offer high quality produce with the Jersey Fresh standards.

For more information on the Jersey Fresh produce offered by Ferraro please contact your sales representative or Produce Paul!

Article courtesy of Department of Agriculture

The Last Bite

// 47

Wine, Grapes, & Juice Over 60 Different Varieties of Wine Grapes and Juice!

Red Juice - Labor Day through Nov

Italian Juice - Starting in October

Equipment

Alicante Barbera Burgundy Cabernet Franc Cabernet Sauvignon Carigane Chianti Grenache Malbec Merlot Mixed Black Petite Syrah Pinot Noir Ruby Cabernet Sangiovese Syrah Zinfandel Old Vine Zinfandel

Amarone Barolo Brunello Chianti Dolchetto Lambrusco Montepulciano Moscato Nebbiolo Nero D’Avola Pinot Grigio Sangiovese Trebbiano Valpolicella

Potassium Metabisulfite Yeast, Pasteur Red Glass Carboy Demijohn, Plain (Plastic) Corks #16 - For Carboy Corks #28 - For Demijohn Corks, Agglomerated Funnel Anti Splash 10” Bottles Green 750ml Brush Carboy/Demijohn Siphon, Auto 1/2”

0000725 0000726 0000727 0000728 0000729 0000730 0000731 0000732 0000733 0000734 0000735 0000736 0000737 0000738 0000739 0000740 0000741 0000742

White Juice - Labor Day through Nov Chablis Chardonnay French Colombard Gewurztraminer Malbasia Bianca Muscat Pinot Grigio Riesling Sauvignon Blanc Thompson Seedless Viognier White Zinfandel Blush

0000743 0000744 0000745 0000746 0000747 0000748 0000749 0000750 0000751 0000752 0000753 0000754

0000755 0000756 0000757 0000758 0000759 0000760 0000761 0000762 0000763 0000764 0000765 0000766 0000767 0000768

Grapes Central Valley / Lodi Alicante Barbera Cabernet Franc Cabernet Sauvignon Carigane Grenache Merlot Mixed Black Ruby Cabernet Sangiovese Syrah Zinfandel Old Vine Zinfandel

0000769 0000770 0000771 0000772 0000773 0000774 0000775 0000776 0000777 0000778 0000779 0000780 0000781

Muscat 42lb Thompson Seedless 42lb

0000782 0000783

Coming Soon!

August 2017

0000784 0000785 5700400 5700401 5700402 5700403 5700404 5700405 5700406 5700407 5700408

Another Season of Wine, Grapes, & Juice! products that are fresh and packed perfectly are expectations that have been groomed into the supplier relationships over the many years Musto has been in this business. Which also has created an exceptional consistency and reliability.

F

Mendoza, Argentina

or the second year, Ferraro is offering all anyone may need to make their own wine. Although it feels like Summer just began; the wine, grape, and juice season is just around the corner.

Making a great wine is not only easy but also enjoyable. As a winemaker you must follow some simple rules in order to achieve a great product. Clean equipment and the finest grapes or juice is the basis for your project.

The fresh grapes Ferraro offers are from the Lodi Wine Country area located between the San Francisco Bay and the Sierra Nevada Mountains.

Quickly emerging as one of California’s most exciting wine destinations due to its classic Mediterranean climate featuring warm days and cool evenings. This perfect climate allows Lodi winegrowers to consistently craft a diverse set of delicious full-flavored varietal wines that display a refreshing natural acidity.

There’s no better time to try it than in early autumn, when grapes all over the country are ripening in vineyards and backyard gardens.

So keep an eye out for Ferraro’s wine season beginning in August.

There are many kinds of grapes and juice to choose from. Thanks to our partnership with Musto Wine Grape Company, white, red, and Italian juices as well as grapes from Central Valley and Lodi regions are available beginning Labor Day. And these supplies are sure to please.

The special care given to these grapes starts in the field where, at harvest, the grapes are picked to a higher set of specifications and for optimal quality. Having greater control over this part of the process helps ensure grapes arrive in a state that is ideal for winemaking. Once packed, the grapes are immediately palletized, pre-cooled and placed into a refrigerated environment. The cold chain will not be broken until pick up or delivery of this years grapes for winemaking.

Unparalleled quality is the top goal. Providing

Italian varieties of grapes grown in the Lodi region.

Whatever your wine making needs, Ferraro is here to provide you with the freshest ingredients and any equipment you may need.

For more information on Ferraro’s Wine Program please contact your sales representative or Produce Paul!

Article courtesy of Musto Wine Grape Company

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Go ahead & wing it. we’ve got you covered.

212 RIGHT AWAY

cayenne pepper sauce #5123150

hot sauce #5123160

wing sauce #5123155

HOT SAUCE

Our Oils are extremely versatile and are used in multiple applications, they enhance the taste of food when used for cooking and baking and resist avor transfers when used for deep frying.

Soybean Oil

Clear Liquid Shortening

Canola Oil

Creamy Liquid Shortening

GET

SMART

The authentic, skin-on goodness of FreshCut Russet Fries is the smart answer for your customers while you enjoy all the advantages of a consistent, premium quality frozen fry available year round.

“ One of the hardest things to do is consistent, hand-cut fries. That is why frozen is the best option.”

Joshua, Head ChefGroup 2014

Here’s what makes FreshCut Russet Fries a smart choice: Premium Extra Long Cut from whole Russet Potatoes

Seasoned with sea salt

Save time, labor and energy costs

Skin-on

Consistent quality every day

Less oil usage and no waste vs. hand cut

Put your passion into what you love to do most.

Cavendish Farms will save you time and money on your back-of-house prep.

TEMPERATURE CONVERSION Fahrenheit Celcius 250ºF – 120ºC 275ºF – 140ºC 300ºF – 150ºC 325ºF – 160ºC 350ºF – 180ºC 375ºF – 190ºC 400ºF – 200ºC 425ºF – 220ºC 450ºF – 230ºC 475ºF – 240ºC 500ºF – 260ºC

Preparing Perfect Fries HANDLE WITH CARE

COOKING FOR GREAT TASTE

Carefully unload your cases of Cavendish Farms French fries.

By carrying and stacking them gently, you help keep the French fries from breaking.

For best results, fill your fry basket only halfway to the top with frozen Cavendish Farms French fries. Use a reliable thermometer to make sure cooking oil is at the right temperature, as indicated on the carton.

Check your shipment. Examine each carton for damage and report any pierced, crushed, dented or wet cases to your Cavendish Farms distributor.

Set your timer for the exact time recommended as indicated on the carton. Do not over or undercook your Cavendish Farms French fries.

Store your cases of frozen French fries in the freezer.

This will maintain the quality and taste of your product.

Cases should never be left at room temperature.

Give the fry basket a shake after about 30 seconds of cooking.

This ensures each and every fry is in even contact with the cooking oil.

Maintain the right freezer temperature. Your frozen Cavendish Farms French fries should always be stored at 0ºF (-18ºC) or below. Warmer temperatures risk spoiling the product.

Always serve Cavendish Farms French fries fresh. If you must hold them, keep them under heat and don’t pile them too high.

Never serve fries more than 7 minutes out of the fryer.

Inventory should be stored at least four inches from freezer walls and never stacked more than six cases high. Always use your oldest inventory first.

Be sure to use a clean and efficient fryer. Oil should be filtered daily, and changed often.

1-800-561-7945 | cavendishfarms.com

Y our table will be set with these elegant pockets stuffed with lobster, creamy ricotta cheese and a perfect blend of seasonings and herbs.

Lobster Ravioli #4100183

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.

summer squash pizza directions 1. Preheat the oven to 500 degrees F. Preheat a pizza stone.

2. In a small bowl, combine the 1 tbs of olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough to form a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel.

3. Leaving a 1/2-inch border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round. Top with the mozzarella. Arrange the squash slices on top in a single layer, overlapping them slightly. Dot with the crumbled goat cheese.

ingredients

Healthy, fresh, summery An elegant alternative to the average pizza recipe with a summery twist.

•

extra-virgin olive oil

•

1 garlic clove, minced

•

All-purpose flour, for dusting

•

6oz pizza dough

•

Pinch of crushed red pepper

•

Salt & ground black pepper

•

1/2 small onion, thinly sliced

•

1/4 cup shredded part-skim mozzarella

•

1/4 lb summer squash, thinly sliced

•

2oz crumbled goat cheese

•

2 tbs chopped walnuts

4. Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned.

5. Transfer the pizza to a work surface.

Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.

Recipe courtesy of Food and Wine

Ferraro Items 1000041 - Vitale Olive Oil

9000912 - Walnut Halves & Pieces

0000040 - Fresh Garlic Whole Clove

0100038 - P/S Country Brand Mozzarella

9001791 - Raw Dough Balls 6oz

2000045 - Crushed Red Pepper

0000053 - Squash

0000020 - Spanish Yellow Onion

0800420 - Crumbled Goat Cheese

1530030 - Ferraro Flour 50lb

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#0900230

MEET® OUR NEWEST ADDITION

WRIGHT BRAND CARVING HAM

Our new Wright® Brand Carving Ham is the perfect addition to your cutting board. Shaped perfectly for end to end carving, anyone can slice and serve this delicious ham with ease. Rich in natural juices and full of flavor, this new Carving Ham is sure to bring customers back wanting more!

GEMELLI The Perfect Shape

La Molisana has successfully combined the quality of an artisan workshop with huge volumes of an industrial production. Only to express the very essence of

Made In Italy

Gemelli With Pesto GEMELLI

INGREDIENTS

INSTRUCTIONS

Gemelli La Molisana 320g - 2530253

1. Clean and wash the basil leaves and boil in boiling water for 10 seconds. Drain and cool in water and ice.

Basil leaves 150g - 0000030 Green beans 150g - 4300257 Grated Grana Padana 40g - 0800093 Grated pecorino 40g - 0800009 Pignoli shelled nuts 30g - 2000002 Garlic 2 cloves - 0000040 Extra virgin olive oil q.b. - 1000077 Salt to taste - 2040051 Pepper to taste - 2000035

2. Boil two cloves of garlic in a pot, drain and set aside.

3. Remove the basil leaves from the cold water, squeeze, and put into the blender's glass. Combine extra virgin olive oil and whisk, add balmy garlic, nuts, pine nuts, and continue to whip. Finish with the addition of grated grain and pecorino cheese, mix well.

Salt and pepper.

4. Wash the potatoes, peel and cut into cubes, cut off the green beans by removing the ends. In a pot, bring to a boil of plenty of salt water, cook the Gemini 80 together with the potatoes and after a few minutes of cooking, combine the cut beans into pieces.

5. Drain to the tooth, leaving aside a few bowls of cooking water, season with basil pesto. If it is a bit dry, get wet with baking water. Serve by spraying everything with grain and pecorino.

Gourmet Desserts Quality products that you & your customers deserve

Welcome to the best desserts in the business!

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

Does your coffee DO IT ALL?

DRIVE TRAFFIC WITH EASE A N D F R E S H LY B R E W E D TA S T E

DELIGHT CUSTOMERS AT THE TOUCH OF A BUTTON. From a wide variety of well-loved premium beverages and brands, to consistency in every cup, there’s a Keurig® brewing system perfect for your operation and those you serve.

Start selling every cup you brew. Call 866-464-2210 © Keurig Green Mountain, Inc. 2017. All Rights Reserved.

or visit Commercial.Keurig.com.

Family Traditions, From Sicily to Edison homemade Sicilian recipes and a hard work ethic passed down from generation to generation. And their new ideas keep them ahead of the competition.

Vincent Ferrante (Senior Regional Manager), Roberto Mandreucci (Owner), Antonio Berlingieri (Sales Rep).

E

dison Pizza & Italian Restaurant is one of Ferraro’s original customers. Gaetano and Giovanna Mandreucci opened Edison Pizza & Italian Restaurant in 1967. They immigrated from a small town in Sicily, Italy with a goal to bring their homemade specialties to the Edison area.

The family business has since been taken over by Claudia and Roberto Mandreucci. The whole family works together on a daily basis to create the best quality Italian food with top notch service. Their goal is to treat their customers like part of the family and provide excellent customer service.

What makes Edison Pizza different from other Italian restaurants is their combination of old fashioned

Claudia and Roberto Mandreucci.

When asked why the Mandreucci’s work with Ferraro, Roberto replied “Ferraro Foods has been with us since day one.

Roberto Mandreucci with daughter, Stella, and father Gaetano.

Their top notch customers service and top quality imported Italian specialty foods make our relationship with them a vital part of our success.

Apart from Edison Pizza & Italian Restaurant, the Mandreucci’s also own Goodfellows which has two locations; Fords, NJ and Parlin, NJ. Edison Pizza & Italiant Restaurant is owned and managed by Claudia and Mandreucci Roberto Mandreucci. Goodfellows is owned and managed by Joseph Losciallo and Roberto Mandreucci.

Sfingione Sicilian Pizza, their most popular dish.

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Bag in Box Soda Syrups

Keep Cool This Summer

Easily refill your soda machines and always have an abundance of refreshingly sweet beverages on hand!

Cola Diet Cola Fizz Up Root Beer Orange Sweet Tea Pink Lemonade Fruit Punch Cherry Cola Ginger Ale Mountain Drink

#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

O UR C USTOMERS O UR F AMILY

ARE

The Company that introduced Chicken Wings into the Pizza Industry!

La Nova is proud to offer our customers a variety of flavors to choose from to satisfy each customer’s

individual taste. Listed below is our complete selection of products. La Nova Wings, the best selling wings in Buffalo, will be best sellers in your operation. With flavors like Barbeque, Oven-roasted, Italian-style and Hot-n-Spicy, there’s one to please any palate.

It takes a lot to keep this clean...

OWER - CHEM

Everything from soap to degreaser.

Power-Chem has your kitchen covered.

OUR PRODUCT LINES: Supermarket Machine Warewashing Housekeeping & Laundry Kitchen & Specialty Products Ready to Use Disinfectants & Sanitizers

Uni-Kem supplies and services the most sophisticated dispensing equipment available in the chemical and cleaning supply field today. We provide 24 hour service 365 days a year. It is our commitment to service that created Uni-Kem's success.

www.uni-kem.com

SMOKE'NFAST速 CARVEMASTER速 OLD FASHIONED HAM Making great carving stations fabulous.

Item #4600221

*Product is fully cooked and ships fresh.

Menuing Ideas

While everyone certainly enjoys the side dishes, the center of attention at any buffet is the carving station. The smell of applewood smoked ham will bring the customers running, while the juicy, pink meat carved by the chef in a crisp, white toque will keep the customers salivating for more. Watch customers line up when you make Farmland's new Smoke'NFast速 CarveMaster速 Old Fashioned Ham the centerpiece of your carving station. With its unique flat shape, no carving stand is needed. Simply lay on the cutting board of your station for an easy-to-carve delicious addition to your buffet line.

VANEE™ CHICKEN BROTH A rich, full flavored broth made from slowly cooked chicken..

FEATURES: Lower sodium than leading brands / No added MSG / Gluten Free GREAT FOR: Soups / Casseroles / Making pasta or mashed potatoes Item #4223560 Name Chicken Broth

Pack/Size

MFG Code

DOT#

12/49 oz.

550EC-CSE

373697

Vanee™ is the ingredient that professional foodservice operators use when they need to create low cost and easy-to-execute menu items. Vanee™ can help you turn back-of-the-house simplicity into front-of-the-house enjoyment.

5418 McDermott Drive | Berkeley, IL 60163

(708) 449-7300 | www.vaneefoodservice.com

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Veal Cutlets Hand Trimmed & Sliced!

Produced from only the finest calves, The Atlantic Line’s Veal Cutlets are trimmed and sliced by our expert butchers the good-old-fashioned way--by hand! Hand trimming eliminates waste and provides uniformly cut pieces and we are proud to say that our cuts perform admirably in the kitchens of many great restaurants across the country and around the world. Visit www.vealandlamb.com for easy, delicious recipes. #4000102

TUSCAN STYLE VEAL CHOPS directions 1. Light charcoal grill.

2. On a platter, mix the 2 tablespoons of olive oil with the garlic, rosemary and sage. Season the veal chops with salt and black pepper and drizzle generously with olive oil.

3. Grill the chops over moderately high heat, turning once, about 6 minutes per side for medium.

4. Transfer the chops to the platter ingredients

GET THE GRILL OUT!

and turn to coat with the olive oil and herbs. Generously drizzle the veal with olive oil and let stand for 3 minutes, turning the chops a few times. Spoon the juices and oil over the chops and serve.

•

2 garlic cloves, minced

•

2 tbs extra virgin olive oil, plus more for drizzling

•

1 tbs rosemary leaves

•

1/4 cup sage leaves

•

12 ounce veal rib chops, cut 1 inch thick

0000040 - Fresh Garlic Whole Clove

•

salt & freshly ground pepper

1000041 - Vitale Olive Oil

Ferraro Items

0000208 - Rosemary

Summer is here with an elegant alternative to the classic burgers and dogs!

4900109 - Sage

Recipe courtesy of Food & Wine

4000083 - Veal Rib Chops 2040048 - Kosher Salt Diamond 2000035 - Ground Black Pepper Marino

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Item #4000312

Foodservice / Food Packaging

Devault does fully cooked burgers right.

EDITION THREE