The Last Bite: Edition 6 by Ferraro Foods

EDITION SIX

Spring

STEER RIDGE STEAKS PAGE 6

NJ FARM FACTS PAGE 14

CUSTOMER SPOTLIGHT LASCALA'S BIRRA

PAGE 16

JOHN'S OF ARTHUR AVE PAGE 41

How to Slice Meat Go against the grain

PAGE 10

Employee Spotlight Not 1, but 3 great Ferraro employees

PAGE 48

Rigatoni Asparagus and Pistachio Pesto A perfect spring meal

PAGE 64

Stracciatella

Italian egg-drop soup

PAGE 72

Magazine Staff

Customer Spotlight

Amanda Miskov Designer/Publisher amiskov@ferrarofoods.com

LASCALA'S BIRRA PAGE 16 JOHN'S OF ARTHUR AVE PAGE 41

Eric Eigen Editor eeigen@ferrarofoods.com

Steer Ridge Steaks PAGE 6

Slicing Meat PAGE 10

NJ Farm Facts PAGE 14

Employee Spotlight PAGE 48

Balsamic & Rosemary Steak PAGE 9

Pear Prosciutto Gorgonzola Pizza PAGE 44

Rigatoni with Asparagus Pistachio Pesto PAGE 64

Stracciatella PAGE 72

John Altadonna Marketing jaltadonna@ferrarofoods.com Antonio Campione Marketing acampione@ferrarofoods

Welcome!

e are proud to release The Last Bite’s 2018 Spring issue. The holidays have all come and gone and we’re looking forward to sunnier, warmer days ahead of us. The changing of the season brings not only longer days and warmer weather, but a change in our attitudes and lifestyles as well. For restaurateurs and chefs, the changing of the season can also ignite a change in menus. This issue showcases some great items and recipes to inspire your new Spring menus and specials. A key component of many spring inspired dishes is fresh produce. As you may already know, Ferraro Foods proudly offers high quality produce with the Jersey Fresh standards. Communities are striving to get closer to nature and they aren’t just focused on spending more time outdoors, many are also choosing plant based dishes and diets as well. Having produce that you can trust to be fresh and local is not just a luxury, it’s a necessity. While some customers may be choosing plant-based diets we also have a treat for our carnivorous friends as well. Our “Just in Time Fresh Cut Meat Program”. This program ensures that you will have fresh cut steaks, daily. You can be confident you are serving the highest quality, freshest meat possible with this program. Read more about our “Just in Time Fresh Cut Meat Program” on page six along with some other valuable information from Butcher Ron. Another terrific way to inspire creative Spring menu ideas is to attend our Spring food show. Here you will be exposed to a wide variety of items that can expand your food menu. You will have direct access to products, flavors and ingredients showcasing the most exciting and emerging trends. Find more information about our 2018 Food Show dates on the following page. Happy Spring! Best regards,

The Last Bite Staff

APRIL 16 2018 Golden Nugget - Atlantic City, NJ

Spring Food Show

MAY 7 2018 Harrahâ&#x20AC;&#x2122;s Cherokee - North Carolina

Southern Region Show

NOVEMBER 5 2018 Tropicana - Atlantic City, NJ

Winter Food Show

PLATINUM

Butcher Ron

JUST IN TIME MEAT PROGRAM Cut daily. Delivered fresh. Speak to your sales representative regarding daily ordering procedures.

PLATINUM

I would like to introduce you to our "Just in Time Fresh Cut Meat Program". Allow our butchers to custom cut your steak fresh, daily, and have it delivered next day*. This program enables your owners, chefs and cooks to reduce labor in their business, since less trimming is required. Our fresh meat program is a one-stop shop that is highly restaurant focused. Our Butcher Ron goes to the market daily looking for the highest quality products that will offer the best value to our customers. Steer Ridge Platinum's primary meat line consists of fresh beef, pork, veal, lamb and poultry - with all meat products coming from federally inspected plants with IBP beef products in both Prime and Choice grades. We hold our facilities to very high standards in terms of cleanliness and sanitation in order to optimize quality.

Speak with our sales representatives about our "Just in Time Fresh Cut Meat Program" and give them an opportunity to help provide you with Custom Cut Steak Daily. *Orders placed by 12:00 PM Monday – Thursday will be delivered next day, Friday’s will be delivered on Monday*

Steer Ridge Angus available upon request. This month I would like to recommend a great value; our Steer Ridge Choice Center Cut NY Strip Steak. We offer this cut in the following sizes, 16oz, 12oz, 10oz, and 8oz. At Steer Ridge our goal is to provide the highest quality product, and satisfy the needs of our customers. Should you care for a smaller lighter cut, I would like to recommend our Bistro 8oz. Filet Mignon. Ferraro item #’s # 4601725 – Beef NY Strip 16oz CC Choice # 4601728 – Beef NY Strip 12oz CC Choice # 4601726 – Beef NY Strip 10oz CC Choice # 4601729 – Beef NY Strip 8oz CC Choice # 4806095 – Beef Filet Mignon 8oz Choice Butcher Ron would like to recommend an excellent preparation for your NY Strip, brush with Olive Oil, season with Kosher Salt and fresh ground black pepper. Drizzle with Balsamic Glaze and grill to perfection. Finish with a drizzle of Balsamic Glaze and garnish with fresh Rosemary. All you need is a Steak Knife and Fork – Bon Appetite!

Steak temperature guide

The Last Bite // 6

Red Center, very cool

110 degrees

Red, warm center

120 degrees

Pink throughout

130 degrees

Pink center

140 degrees

No pink

Not Recommended

Tyson bought the world’s largest supplier of premium beef and pork products - IBP Trusted Excellence®, in 2001. It’s the secondlargest pork and chicken packer in the U.S. and sells its products in 90 countries. Tyson controls 25% of the current market share. In 1967, Tyson Fresh Meats perfected an innovation that dramatically changed the fresh meat industry, “Boxed Beef”. For the first time in history, customers were able to purchase a small more practical cut of beef, instead of purchasing a full carcass, they were able to purchase the “Primal Cuts” and cut to the requested needs of their clientele.

USDA Beef Grading System is a voluntary system paid for by the Beef Industry. This program dates back to 1920, when the US Government wanted to ensure that there was uniform quality in the sales and marketing of beef. This is in recognition that not every cow is created, raised, and maintained equally, and pricing should reflect that in best interest of the families raising cattle in the US. Grades are based upon the level of marbling in the meat and the age of the animal. Beef is best in flavor and texture when the cattle are between 18 and 24 months old, most Select grade beef is from cattle between 9 and 30 months, Choice cattle range up to 42 months, while Prime cattle has an average age of 24 months.

Prime - the highest grade of beef in the industry, contains the greatest degree of marbling and flavor. Generally sold to finer restaurants and select meat markets. Significantly higher in price because less than 3% of the cattle raised are graded Prime. Prime Beef is the ultimate in tenderness, juiciness, and flavor.

Choice - this beef has less marbling than Prime, however still very high in quality. This is the most popular grade of beef. Contains a high degree of marbling for taste and tenderness while costing less than Prime. Currently just over half of the Cattle Herd in the United States is graded as Choice.

Select – generally a lower priced grade of beef, containing little to no marbling, making this a very lean cut of beef. Currently about 42% of the present cattle herd is graded as select. Select cuts of meat are in most cases, found in lower end budget markets, and used when meat is being cut for the purpose of freezing for later sales.

The Last Bite // 7

The finest raw ingredients from around the world Basil

Minced Garlic

Bay Leaves

Nutmeg

Black Pepper

Onion Salt

Cajun Spice

Paprika

Cayenne Pepper

Parsley

Chili Powder

Pure Almond Extract

Cinnamon

Pure Vanilla Extract

Coriander

Rosemary

Crushed Red Pepper

Saffron

Curry Powder

Sea Salt

Fennel

Sesame Seeds

Garlic Salt

Thyme

Granulated Garlic

White Pepper

Granulated Onion

Whole Black Pepper

Italian Seasoning

Whole Red Chili Peppers

Grilled Balsamic and Rosemary Flat Iron Steak Ingredients 6 cloves garlic, minced 1/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 1/2 cup dry red wine, divided 2 tablespoons chopped fresh rosemary, divided 3/4 teaspoon salt

Instructions 1

In a bowl whisk together garlic, extra virgin olive oil, balsamic, 1/4 cup red wine, 1 tablespoon chopped rosemary, salt and pepper.

Place flat iron steak in a resealable plastic bag. Pour marinade over the top. Shake to coat steak in marinade. Refrigerate for 8 hours or overnight.

When you're ready to cook, preheat your grill to medium-high heat.

Place the steak on the grill and reserve the marinade. Cook steak 3 - 4 minutes per-side for medium rare. Remove steak from grill and let rest for 10 minutes. Remember the steak will continue to cook a bit while resting

Meanwhile, pour marinade into a skillet over medium heat. Pour in remaining 1/4 cup of red wine. Bring to a boil and allow to cook until it reduces by half, 5 - 10 minutes. Stir in remaining tablespoon of fresh rosemary. Remove from heat.

After steak has rested, slice it against the grain into 1/2 inch slices. Spoon sauce over the top and serve.

1/2 teaspoon black pepper 1 1/2 pound flat iron steak

Serve with:

Roasted red POtatoes: Recipe courtesy of: https://www. lifesambrosia.com/grilled-balsamicand-rosemary-flat-iron-steak-recipe/

The Last Last Bite Bite //// 911 The

Cooking Rules

The ABCs of Slicing Meat

licing meat not only helps it fit on your plate and in your mouth, it also helps tenderize it, makes it easier to chew, and, by exposing more surface area to your taste buds, even enhances its flavor. The most critical element of slicing meat relates to slicing it against the grain. It's not just how you slice meat that's important. It's also when you slice it. We're focusing on slicing roasted meats, boneless and bone-in roasts, like prime rib or leg of lamb, as well as retail cuts like flank steak and skirt steak that are typically sliced into individual servings after cooking. Resting Meat Before Slicing The right time to slice meat is after it's had a chance to rest. Resting meat simply means waiting a few minutes after taking it out of the oven or off the grill before slicing or serving it. Meat that's rested will be much juicier than meat that's sliced immediately after taking it off the heat. That piece of meat on your cutting board is made up of millions of liquid-filled cells. And that liquid is the source of the juices in the meat. When you cook a steak or roast, the heat from the oven or grill causes it to contract, squeezing it just like a hand squeezing a water balloon. This pressure forces the liquid out of the cells and into the space between the muscle fibers. Slicing the meat right then would result in those juices spilling out onto the cutting board. Fortunately, the solution is easy: Just wait a few minutes. Waiting lets the meat cool, and as it cools, those juices to settle back into their cells once again. That way, when you slice the meat, those juices stay in the meat where they belong.

The Last Bite // 10

Slicing Against the Grain This piece of advice is common enough, but too often, it comes with no explanation. What grain? What does that even mean? The best way to understand it is by looking at a steak with very pronounced grain, like a flank steak or skirt steak. Indeed, these are the kinds of steaks where the recipe is likely to call for you to slice them against the grain. Now, if you don't have a steak right in front of you, take a look at the picture above. You can very clearly see the individual strands of meat that run lengthwise along the steak. That is the grain. You can also see that the knife is slicing across those strands, not parallel to them. That is slicing against the grain. The reason for slicing meat this way is to make it easier to chew. Meat is tough because of the presence of a protein called collagen, which happens to be very tough and chewy. There are only three ways to tenderize meat, and each method comes down to softening or breaking up that collagen.

Each of those individual muscle strands is actually a bundle of muscle fibers. And each bundle is wrapped in a sheath of collagen.

How thin is thin enough?

Collagen can be broken down by slow cooking at low temperatures, which is exactly what happens when we braise meat. But this doesn't happen right away. It can take hours.

In some cases, specifically with skirt steak, there's an extra step involved. Because it's so long, and the grain runs the entire length of the steak, it's not possible to slice the entire thing against the grain.

With a steak, we cook it fast and very hot. Which means those collagen sheaths don't have time to soften, so those strands of muscle will still be tough and chewy. What we're trying to do is shorten those strands as much as possible. This means that not only is it necessary to slice the meat against the grain, but you want to slice it as thinly as possible. That's because when you slice against the grain, thinner slices mean shorter strands.

As thin as possible. If you can get it down to 1/4 inch you'll be fine.

What you have to do is cut it into maybe three shorter sections along the grain, and then slice those sections against the grain. Finally, remember that it's not enough to simply slice against the grainâ&#x20AC;&#x201D;you need to slice it thinly against the grain.

More Meat-Slicing Tips Use long strokes: Don't hack at it. Generally speaking, that means using a long knife, longer than the usual kitchen knife. A slicing knife can be up to 14 inches long, with a thin, flexible blade. Use a sharp knife: This goes for every knife you use in the kitchen, but no less so when it comes to slicing meats. A sharp knife makes the work of slicing easier, and since you have to apply less pressure while slicing, the blade is less likely to slip. But also, a sharp knife will produce clean, neat cuts instead of rough, jagged ones. Use a carving fork: Those long-double-tined forks really do serve a purpose. You don't necessarily want to drive those tines all the way into the meat. A carving fork is more about holding the roast steady while you slice. Whether you slice toward the fork or away from it, the long tines also keep your fingers away from the blade. Slice on the bias: Usually when you slice a roast or steak, there's no reason to slice at anything other than a 90-degree angle. Picture a boneless pork loin roast. You slice straight down. But there are exceptions. When you're carving bone-in roasts, like a leg of lamb, it can be helpful to slice at an angle, not parallel to the bone, and not perpendicular to it either. Instead, strive for a 45-degree angle, slicing in smooth, long strokes from the wide end of the shank toward the narrow end. With these tips and tricks, we are sure you are well on your way to becoming the master of the meat in your circle! Article courtesy of thespruce.com

The Last Bite // 11

A wide range of flavors, in eye-catching packaging to make special the spring festival

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New Jersey Farm Facts

ood and agriculture are New Jersey's third largest industry. As of 2017, the state has 9,000 farms covering 720,000 acres. Sales generated in 2015 totaled $1.043 billion. Retaining productive, taxpaying farmland is critically important to all New Jersey residents since agriculture is the largest single source of the scenic vistas we all enjoy throughout the year. Farmers in the Garden State produce more than 100 different kinds of fruits and vegetables for consumers to enjoy either fresh or processed here in New Jersey and elsewhere in the Northeast, in Canada and in many countries around the world. In addition, growers also produced hundreds of thousands of dollars worth of specialty crops that added a unique flavor to the Garden State's bounty. Vineyards, for example, are a growing segment of the industry, enabling the state's vintners to develop a wide variety of award-winning New Jersey wines.

New Jersey Agriculture Statistics

9,000 FARMS

The Last Bite // 14

720,000

ACRES IN FARMING

226,207

PRESERVED FARMLAND

Leading New Jersey Agriculture Sectors

New Jersey is a National Top-Ten Producer of Fruits and Vegetables Rank

Production

Prod. value

Acres

2nd

14.8 million lbs.

$5.2 million

800

3rd

56.9 million lbs.

$21.2 million

3,000

3rd

30.7 million lbs.

$10.9 million

2,400

4th

5.6 million lbs.

$9.6 million

1,400

Eggplant

Cranberries

Spinach

Asparagus

Fruits and Vegetables

63.3 million lbs.

$20 million

2,300

6th

42.2 million lbs.

$27.6 million

4,700

6th

66.7 million lbs.

$16.8 million

3,100

6th

32.3 million lbs.

$13.7 million

3,400

7th

79.1 million lbs.

$46.4 million

2,900

8th

36.0 million lbs.

$32.6 million

1,800

8th

48.6 million lbs.

$66.2 million

9,100

Peaches

Cucumbers

Squash

Tomatoes

$367.7 million Nursery/Greenhouse/Sod

5th Bell Peppers

The state's most valuable fruit crops are blueberries and cranberries. Apples, peaches and strawberries are also important New Jersey crops. Leading field crops are soybeans, corn and wheat.

$355.7 million Field Crops

$93.3 million Poultry and Eggs

$65.7 million Dairy

Apples

Blueberries

22 million Article courtesy of the Department of Agriculture

The Last Bite // 15

LASCALA’S BIRRA: A CASUAL ITALIAN EATERY WITH A TASTE FOR GOOD BEER

ed by Rob LaScala of Marlton, the Cherry Hillbased LaScala Restaurant Group owns nearly two dozen restaurants and pizzerias in New Jersey and Pennsylvania, including LaScala’s Fire at the Promenade at Sagemore in Evesham, and LaScala’s Birra, a brewfueled restaurant on Passyunk in Philly. LaScala’s at 7th and Chestnut in Philly is the company flagship, and Rob LaScala also owns LaScala’s Pronto pizzerias in Mount Laurel and Philadelphia. The LaScala group assumed the lease on the old Cooper River property on North Park Drive in Pennsauken, just before the holidays. While the menu and focus of Birra is similar to what’s offered on Passyunk, LaScala said he has borrowed from elements of LaScala’s Fire, including elements of its cool and contemporary look. “It can be family, it can be a date night, it can be a business meeting, it’s a good situation for all, you know?’’ he said. LaScala’s Birra offers a wide variety of small plate appetizers, such as salumi and cheese boards, breads and spreads, various types of mussels, calamari and more. This is the heart of the menu, La Scala said, and drives the most sales. It is all about sharing, LaScala said. From there, guests have a selection of house pizzas to choose from including seven reds , four whites and four “Americano’’ versions. You also can customize your pie with various toppings and proteins. A selection of pastas, various panini options, a small kid’s menu and a choice of salads rounds out the menu. The drink menu offers a wide selection of beers from all over the world. It contains a generous choice of wine and cocktails for the non-beer drinker and special drinks also add to the daily choices. LaScala’s vision is about friends gathering together, at times in front of the warmth of the outdoor pizza oven, sharing good food and good times. Dipping into a house favorite at La Scala’s Fire – the Ricotta Board served with a stack of wood-fired Piadina bread and honey drizzle – LaScala has brought along this popular dish to Pennsauken, too. “We make all our own bread, all our own dressings. Everything is homemade, except one or two of the pastas,’’ he said, adding that many authentic ingredients imported from Italy. Flat-screen TVs, which had been requested by some guests, have been installed behind the full-service bar, which feature beers from around the world, LaScala said, as well as a selection of regional craft beers.

The Last Bite // 16

The 6,500-squarefoot restaurant seats about 120 customers indoors, and another 40 outside. LaScala’s Birra is open for lunch and dinner daily, with brunch as a possibility down the road. “Think Italian-themed, with brunch items like Tiramisu pancakes, using the ovens to make eggs in a skillet, and espresso, cappuccino.’’ A “cool waffle recipe’’ is being tested by a corporate chef in charge of the Birra menu. LaScala’s Birra is not the only new LaScala project on this side of the Delaware. The restaurateur also hopes to roll out a LaScala’s food truck later this year.

The Ricotta Board is a favorite at LaScala's Fire in Evesham and LaScala's Birra in Philadelphia.

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elcome to John's of Arthur Avenue. Learn a little bit more about the business and why they chose to work with Ferraro Foods.

BUSINESS NAME: John’s of Arthur Avenue. LOCATIONS: 1 - 115 Seventh St, Milford, PA 18337 WEBSITE: http://arthuravepizza.com/ HISTORY: I’ve been in the restaurant business almost

my entire life. My mother was a baker when I was young and I started washing dishes and buttering and flouring pans at 8 years old. I waited tables and bartended as a teenager until I was 24, when I bought this restaurant. It was already an existing pizzeria when I took over. I learned quickly from an amazing Chef named Mark Glielmi who basically got us started and on the right path. We’ve been open since December, 2011 and we’ve been growing every year since.

WHAT IS THE MOST POPULAR ITEM ON THE MENU? The most popular item on the menu is the Sweet Chili Chicken Pizza, no doubt about it. It has breaded sweet chili chicken, red peppers, aged mozzarella, garlic-parmesan and a sesame seed crust. It was created by our Pizza Genius Keith Lotito.

WHAT MAKES THEM DIFFERENT/KEYS TO SUCCESS?: A lot of business owners think that taking care of their customers is the most important thing they can do for the business and I think they’re wrong. The most important part of any business is taking care of your employees. The amount of love and respect that we have for each other at John’s is what makes us so successful. Our guests not only taste the love but they also see it, and often comment on how incredible our teamwork and service is.

WHY WORK WITH FERRARO?: Ferraro is just an amazing company. The people at Ferraro have always been great to work with for both my staff and myself. Basically, every encounter I’ve ever had with a Ferraro representative they are kind, courteous, professional and respectful. Ferraro also honors its word as a company, meaning every mistake or problem is handled with swift action and accountability. Last and to some, most important, Ferraro has the best prices on quality products.

The Last Last Bite Bite //// 41 49 The

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 ORTE D FROM ITALY

The Last Bite

// 51

Pear Prosciutto Gorgonzola Pizza Ingredients

Instructions 1

Preheat oven to 450 degrees.

Spray a baking sheet or pizza stone with cooking spray.

Generously spray a medium sized skillet with cooking spray and heat it over medium high heat.

Add the sliced onion and cook the onion until it softens and turns golden brown (about 10 minutes).

Roll the pizza dough out onto the sheet or stone.

Brush the teaspoon of olive oil all over the top of the dough, then sprinkle on salt, pepper, and the fresh thyme.

1/4 cup gorgonzola, crumbled

Sprinkle the shredded cheeses and gorgonzola crumbles all over the pizza.

3 slices of prosciutto, rolled up and sliced thinly

Finish the pizza off by placing the slices of pear, prosciutto, and caramelized onions evenly over the top of the pizza.

Bake the pizza for 10-15 minutes or until it is bubbly and golden.

Remove from the oven and serve immediately.

1 pound pizza dough 1 yellow onion, thinly sliced 1/4 teaspoon kosher salt 1 teaspoon extra virgin olive oil Pinch of salt and pepper 1 teaspoon fresh thyme 1 pear thinly sliced 1/2 cup smoked gouda, shredded 1/2 cup part skim mozzarella, shredded

Recipe courtesy of: https:// reciperunner.com/pear-prosciuttogorgonzola-pizza/

The Last Bite // 44

BreaKfast

& accEssoRies

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Find InsiDe

Ripieni

Other

Sorbetto 58

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Dessert sauces 59

Gelato

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Gelato

Sorbetto 58 Cheesecakes

Pastries & Mousses

Croissants 51

Signature

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Layer Cakes

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Fruit

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#1 ’s a c i r e m A er enu m s d i k Proudlyeo*ff r u on yo c i u J y c i Ju

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Ferraro Code 5305072

Ferraro Code 5102186

*IRI latest 52 week period ending 5/2015

Proudly offer SunnyD on your kids menu Ferraro code 5100335

100% VITAMIN C PER 8 OZ SERVING

60 CALORIES PER 8 OZ SERVING

Ferraro code 5100334

EMPLOYEE Spotlight Michelle Ruszala

Susan Dikmen

Accounts Payable Assistant

Cashier/Cashroom

Year of Hire: 2003

Year of Hire: 2004

Job Duties: • Perform the day to day processing of accounts payable transactions with minimal supervision • Receive and verify invoices and requisitions • Verify that transactions comply with policies and procedures • Prepare batches of invoices for data entry • Prepare vendor checks for mailing • Maintain and update payable files • Ensure the confidentiality and security of all documents and files • Prepare for petty cash payment

The Last Bite // 48

Wilmer Gonzalez Warehouse Supervisor Days

Year of Hire: 2000

Job Duties: • Supervising the functions and working of the all warehouse workers • Lead the team of warehouse workers to receive, record new product as it come in, move product to storage and replenish as required • Adhering to the compliance of all legal and safety procedures of working • Validates all out stock items • Supervising proper shift allocations and ensuring efficiency of all warehouse staff • Able to operate a forklift, reach truck and an electric pallet jack • Ensuring the proper functioning of all warehouse tools and equipment

Job Duties: • Verify and accept payment collections from drivers, salesmen, customers (both in person and mailed) - cash, checks, ACH, and bank branch deposits • Prepare cash bank deposits, make remote deposits of checks • Confirm all routes and delivered invoices are returned to the office • Issue reimbursement of expenses through petty cash, submitting all receipts to accounts payable on a weekly basis • Organize OSDR

ÂŽ

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We strive to minimize packaging, petroleum based materials and energy use across the supply chain.

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We are actively engaged in projects to increase the recycling of all foodservice packaging into new manufactured products.

We utilize renewable and compostable resources.

To learn more about our EarthChoice line of products visit

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YOUR PIZZA DESERVES THE PERFECT PAIR.

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

Grated Parmesan

Item# 0800096 Sweet and nutty in taste, our parmesan cheese is aged at least 10 months before grating to ensure the best possible flavor.

Exceptional Performance in Foodservice Kitchens Il Buon Sapore Mozzarella offers you always-consistent buttery flavor with exceptional stretch and impeccable coverage, plus excellent holding and reheating performance that can improve your kitchen efficiency.

BRAND

THAT CREATES OPPORtUNITIES

It’s the pepperoni that works hard to get the job done: it performs consistently, it boasts a great authentic pepperoni flavor, and it delivers portion control and cost savings to help make your life a little easier. It’s called HORMEL® THE PERFORMANCE PEPPERONI® for a reason: when it takes center stage on your pizzas, it’s sure to draw rave reviews.

Start a conversation. FOR MORE INFORMATION, CONTACT JIM BURKLY 908-406-0240 JEBURKLY@HORMEL.COM

DISTRIBUTOR #

ITEM #

DESCRIPTION

PACK SIZE

WT./LBS.

4600163

26777

HORMEL® THE PERFORMANCE PEPPERONII®, Bold, 14/oz.

2/12.5 lb.

4600164

44111

HORMEL® THE PERFORMANCE PEPPERONII®, Bold, 14/oz.

2/5 lb.

4601950

28820

HORMEL® THE PERFORMANCE PEPPERONII®, 12/oz.

2/12.5 lb.

4600808

48301

HORMEL® THE PERFORMANCE PEPPERONII®, Beef, 14/oz.

2/12.5 lb.

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

NEW

New Items! Diced Chicken Item# 3900131

Fajita Chicken Strips Item# 3901111

Boneless Chicken Bites Item# 3902038

GRANDE PRE-SLICED CHEESES

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ARE YOU SLICING INTO YOUR PROFITS? When you use Grande Sliced Cheeses you can... • Elimate Waste

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Sliced Part Skim Mozzarella Item 400096 40 Slices 6/2.5 lb. Resealable Package

Sliced Provo•Nello® Provolone Item 400022 40 Slices 6/1.5 lb. Resealable Package

Sliced Deli-Style Provolone Item 400024 30 Slices 6/1.5 lb. Resealable Package

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

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ADD A SPLASH OF PARADISE TO YOUR MENU!

Ferraro Code

Tyson Code

Description

Pack Size

3900434

001060-928

Honey BBQ Glaze Wings 1st & 2nd

2/5 lb

3900760

002638-928

Fast Finish Jumbo Wings 1 & 2nd Jnt

2/5 lb

3901101

005210-928

Glazed Wings of Fire 1st & 2nd Jnt

2/5 lb

3901117

007441-928

Uncooked Breaded Chicken Tenderloin

2/5 lb

Wing up the Fun! Tender  Juicy  Delicious

For more information contact Jim Kilcullen jim.kilcullen@asmwaypoint.co 732-312-8640

Rigatoni with Asparagus-Pistachio Pesto Ingredients

Instructions

1/4 cup pine nuts

Preheat the oven to 400Â°. Spread the pine nuts in a pie plate and toast for about 3 minutes, until golden brown.

1 1/2 pounds asparagus, cut into 1-inch lengths

In the bowl of a food processor, combine the asparagus with the carrots and shallot and process until finely chopped. Scrape the mixture into a 9-by-13-inch glass or ceramic baking dish. Stir in the basil, garlic, honey, thyme, lemon zest, cumin and the 1/4 cup of olive oil. Bake for 25 to 30 minutes, stirring once, until the vegetables are soft and just starting to brown. Season with salt and pepper.

Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente, 12 to 14 minutes. Drain, reserving 1/2 cup of the cooking water. Transfer the pasta to a baking sheet and toss with olive oil.

In a large skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Drain the bacon on paper towels and finely chop it.

In a very large skillet, combine the cooked vegetables with the chicken stock and butter and cook over moderate heat, stirring occasionally, until hot, about 4 minutes. Add the pasta, pine nuts, pistachios and the reserved 1/2 cup of pasta water and cook, tossing, until the sauce is thick and the pasta is coated. Stir in the parsley and chopped bacon and season with salt and pepper. Transfer the pasta to bowls and serve, passing the grated cheese at the table.

3 medium carrots, chopped 1 medium shallot, chopped 1/2 cup packed basil leaves 2 garlic cloves, thinly sliced 1 tablespoon honey 2 teaspoons finely chopped thyme 1 1/2 teaspoons finely grated lemon zest 1 teaspoon cumin 1/4 cup extra-virgin olive oil, plus more for tossing Kosher salt Freshly ground pepper 1 pound rigatoni 1/4 pound sliced bacon 1 cup chicken stock 4 tablespoons unsalted butter 1/4 cup unsalted roasted pistachios, very finely chopped 1/3 cup chopped parsley Freshly grated ParmigianoReggiano cheese, for serving

Recipe courtesy of: http://www.foodandwine.com/recipes/rigatoni-asparagus-pistachio-pesto

The Last Bite // 64

Cheese Tortellini Item# 4100386

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.

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. Our meatballs 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 youâ&#x20AC;&#x2122;ll ever be able to find.

Coming soon

Gyro and Pre-Grilled Panini

Item # 3700126 3700127 3700129 3700130 3700131

Item Description GYRO BREAD PRE-OILED 7” PITHARI PANINI GRILLED PLAIN 8” PITHARI PANINI GRILLED WHOLE WHEAT 8” PITHARI PANINI GRILLED SPINACH 8” PITHARI PANINI GRILLED SUNDRIED TOMATO 8” PITHARI

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or visit Commercial.Keurig.com.

Coffee Flavors

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STRACCIATELLA SOUP ( Instructions

Ingredients 6 cups chicken broth 2 large eggs

Place stock in a saucepan and bring to a boil.

Reduce the heat to a simmer.

In a small bowl, beat together the eggs, grated cheese, nutmeg, and breadcrumbs.

1/2 teaspoon grated nutmeg

Add the spinach to the pot and allow to wilt.

TO SERVE:

Drizzle the egg mixture into the broth, and do not stir for a minute or two.

grated parmesan or pecorino

Stir the egg mixture gently.

cracked black pepper

Serve the soup in individual bowls, topped with added cheese and black pepper.

1/3 cup grated parmesan or pecorino cheese 2 tablespoons breadcrumbs

2 cups baby spinach

cheese

Recipe courtesy of: http://www.italianfoodforever.com/2017/04/stracciatella-soup-italian-egg-soup/

The Last Bite // 72

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 Americaâ&#x20AC;&#x2122;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.

Shrimp & Scallops

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

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Sani-Safe

Pizza/Cheese Knives & Cutters

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. 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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

It takes a lot to keep this clean.

Everything from soap to degreaser. Power-Chem has your kitchen covered.

OWER - CHEM

Utensils for all your food service needs.

WE’RE DRIVEN TO DELIGHT Food has never been more central in our lives; it’s what fuels and nourishes us. At Ventura Foods, our people are driven to delight, and that means we’re continually crafting flavors and custom food solutions that customers value. We’re proud to be an agile partner that helps every one of our customers earn a special place on their customers’ table.

Hand-pinched Italian sausage Item# 4000056 SPICY HAND PINCHED ITALIAN SAUSAGE 4000064 HAND PINCHED ITALIAN SAUSAGe

AN UPSCALE, HANDMADE LOOK MADE EASY

At Pacific Dynasty Seafood, we are dedicated to sourcing, only the highest quality seafood. Our commitment to excellence ensure that every step along the way our customers receive only the finest quality products in the seafood industry.

CERTIFIED HALAL

Jamaican Style Beef Patties • Produced under strict Islamic Certification and Guidelines. • Case size: 50 Unbaked Mild Halal Patties (50-5oz patties per case) • Item #4000312

Increase Your Dessert Sales With Our Menu Design Program!

Menu Request Form Customer Name: Sales Representative/Broker Name:

Shipping Address:

Name of Company/Restaurant:

Email:

Customer’s Email: Distributor: (List All That Apply)

Phone #:

Preferred Completion Date: ___/___/____ *Takes 3-4 weeks to receive proof

To Qualify for a free dessert menu, customer MUST BUY 5 OR MORE Desserts from David’s Cookies/Annie’s. OR Competitor items must equal less than David’s/Annie’s items. Accent Color Choice: ______________________

Template Choice:______ (Choices below)

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(Available on Templates A-D)

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4x9, 5x10, 5.5x8.5(Half Page), or Table Card Size 4x6 (3 Items per side)

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25, 50, 75, or Other:______

Menu Material: Lamination Waterproof

List of Desserts:

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Glossy Paper 100# Glossy Paper

None - Digital File Only

(Must have at least 5 David’s/Annie’s Items)

David’s Cookies Items: 1.

Annie’s Euro Bakery Items: 1.

Customer/Competitor Items:

Descriptions of Customer/Competitor Items:

(Customer/Sales Rep is responsible for providing high-resolution product image(s) AND product description(s). If we do not receive both at time of request then it will delay the custom menu process)

Template Choices:

Mango Guava Cheesecake Relax & enjoy our tropical treat! Refreshing contrasts of both mango & guava cheesecake, topped with a light mango puree mousse, finished with toasted almonds.

Tuxedo Bombe

The Name Explains It All! Fudge Brownie Base, Layered In Rich Chocolate Cake & Velvety Smooth Peanut Butter Mousse, Finished With Brownie Chunks, Peanut Butter Chips, & Drizzled In Chocolate Fudge.

One of our favorites! Rich chocolate cake base, filled with milk chocolate mousse & white chocolate mousse. We’ve topped this with handcrafted chocolate ganache, drizzled in white chocolate sauce.

Raspberry Lemon Drop Refreshing & A Perfect Way To End Your Meal. Enjoy Layers Of White Cake, Lemon Mousse, European Raspberry Preserves, Cream Cheese, & Topped With A Lemon Glaze, Raspberry, & Mini White Chocolate Curls.

Key West Key Lime Dive into paradise with our refreshing sponge cake layered in freshly pureed lime mousse, sweet cream cheese, topped with a tangy lime glaze & an ivory white chocolate curl.

Tuxedo Bombe One Of Our Favorites! Chocolate Cake Base, Filled With Milk Chocolate & White Chocolate Mousse, Covered In Our Hand Crafted Chocolate Ganache & White Chocolate Drizzle.

Tiramisu

Calling all chocolate lovers! Enjoy this rich chocolate cake with a warm molten chocolate ganache center.

One Of Our Favorites! Chocolate Cake Base, Filled With Milk Chocolate & White Chocolate Mousse, Covered In Our Hand Crafted Chocolate Ganache & White Chocolate Drizzle. U

Mango Guava Cheesecake Relax & Enjoy Our Tropical Treat! Refreshing Contrasts Of Both Mango & Guava Cheesecake, Topped With A Light Mango Puree Mousse, Finished With Toasted Almonds. U

Peanut Butter Explosion Mango Guava Cheesecake

A taste of Italy. Sponge cake soaked in coffee liqueur, light mascarpone mousse, finished in cocoa powder with a chocolate covered espresso bean.

Chocolate Lava

Tuxedo Bombe

Peanut Butter Explosion

Relax & Enjoy Our Tropical Treat! Refreshing Contrasts Of Both Mango & Guava Cheesecake, Topped With A Light Mango Puree Mousse, Finished With Toasted Almonds.

White Chocolate Raspberry This Dessert Is For The Calorie Conscious. Enjoy Our No Sugar Added White Cake, Layered With Natural Raspberry Filling, No Sugar Added White Chocolate Mousse.

Ask About Our Catering Options!

The Name Explains It All! Fudge Brownie Base, Layered In Rich Chocolate Cake & Velvety Smooth Peanut Butter Mousse, Finished With Brownie Chunks, Peanut Butter Chips, & Drizzled In Chocolate Fudge. U

Gooey Cinnamon Bun

Chocolate Marquise Seduce your taste buds with this elegantly smooth dark chocolate mousse dessert, topped with our hand crafted chocolate ganache with edible gold luster.

Peanut Butter

Explosion

Brownie base, velvety peanut butter mousse, layered in chocolate cake, finished with brownie bits, peanut butter chips, and drizzled in fudge. Perfect for peanut butter lovers and one of our top favorites!

Key West Key Lime

A tropical paradise to end a perfect meal. Three layers of yellow sponge cake, freshly pureed limes creating the perfect tangy mousse, cream cheese, finished with a tropical lime glaze

Lil’ Red Velvet A dessert classic. We’ve made the perfect serving of rich red velvet cake, layered in sweet cream cheese filling, finished with a dark chocolate feather garnish.

Raspberry Lemon Drop Refreshing and quite flavorful, our raspberry lemon drop is layered with yellow cake, lemon mousse, raspberry preserves, finished with a lemon glaze & mini white chocolate curls

Natural White Chocolate Raspberry

Layers of moist no sugar added white cake, filled with our natural raspberry preserves, finished with a natural whipped topping

Southern Bourbon

Chocolate Cake Giddy up with this bourbon infused chocolate cake, layered in chocolate fudge and garnished with a striped chocolate candy.

Key West

Key Lime Tropical paradise without the ocean! Layers of sponge cake, sweet cream cheese, contrasting with our freshly pureed lime mousse, finished in a lime glaze and a white chocolate curl

Tiramisu

A well-known traditional dessert, with layers of sponge cake soaked in coffee liqueur, in between mascarpone, coffee flavored mousse & finished with dusted cocoa powder and a chocolate covered espresso bean

Delicious & Giant In Size! Our Gooey Cinnamon Bun Is Baked To Perfection. U

All Desserts $6.00

Email Your Completed Form to Your David’s Sales Representative Minimum 10 business days lead time required not including print and ship time.

OLYMPIA FOODS

Equipment Providing All Your Gyro Program Needs

GYRO CONE GOLD LABEL BEEF & LAMB MINI #3700100 - 4/10#

GYRO IQF RAW STRIPS BEEF & LAMB #3701502 - 1/10#

GYRO CONE BEEF & LAMB XL #3701503 - 1/40#

PITA PAN 7” ORIGINAL #3703036 - 12/10CT

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

// 34

FLOUR MADE TO OUR EXACTING STANDARDS. AND YOURS.

• Complete flour portfolio, including unbleached and unbromated flours

General Mills Flour

• Full line of flours for every baking application – from hearty breads to delicate pastries • Quality ingredients that yield exceptional results

Provolone Item# 0130060

Chimichurri Steak & White Bean #324141520200

Our chefs have been where you are and know the kind of determination it takes to succeed in your world. From finding the best ingredients to perfecting your next signature dish, we understand the importance of satisfying your customers. It’s why we do everything with you in mind and why your soups are truly our passion. Using only the finest ingredients and culinary techniques, we create soups you’ll be proud to serve every day. 150+ varieties of soup to explore. Learn more at www.kraftheinz-foodservice.com. ©2017 KraftHeinz Company

MADE FOR YOUR WORLD.

EDITION SIX