EDITION EIGHT
How to Roast Chestnuts PAGE 6
Protein Guide PAGE 8
Holiday Turkeys
Italian Wedding Soup
PAGE 13
PAGE 21
Order today!
Keep warm with this recipe
Table of Contents PAGE(S)
TITLE
PAGE(S)
TITLE
3 4 5 6-7 8-9 10-11 12 13 14-15 16-17 18-19 20 21 22-23 24 25 26 27 28 29 30-31 32 33 34 35 36-37 38-39 40 41 42 43 44-45 46 47 48 49 50 51 52 53 54-55 56 57 58 59
Welcome letter Tropicana Fall Food Show Employee Spotlight How to Roast Chestnuts Protein Guide Bonewerks Carlos' Cucina Italiana Holiday Turkeys Antica Corte Andy Boy Soupman Westminster Bakers Co. Recipe - Italian Wedding Soup Panificio Sapori Say-So Queso Sandwich Steaks Country Brand Dressings B&W Fratelli Beretta Il Buon Sapore Pepperoni 7 Different Types of Cheese Beetology Caulipower Nino's Cucina Italiana Panificio Sapori Imported & Domestic Tomatoes Warehouse Safety Devanco Foods Pithari Feta Country Brand American Cheese TNT Burgers L'Artigiano Gelato Mama Cucina Arancini J&J Snackfoods Selectpak Steer Ridge Platinum Golden Performance La Molisana Olympia Foods Pithari Feast of the Seven Fishes Bell Harbor Seafood Baccala Bell Harbor Seafood Lobster Fra Diavolo H&N Group
60 61 62 63 64 65 66 67 68 69 70-71 72-73 74-75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96-97 98 99 100 101 102 103 104 105 106 107
Valentino Recipe - Italian Ricotta Cookies Mr. Bruno's Country Brand Mozzarella 212 Wing Sauce Country Brand Chicken Old Glory Power Chem Free Il Buon Sapore Mozzarella Ferraro/Vitale/Spring Red Harvest Flour Keurig David's Cookies Valay Domenico Vitale/Marino Deli Meats Jarritos J&V Pizza Riverina Natural Oils SunnyD Cookies United Tower Isle's Sanpellegrino WNA Equipment & Supply Country Brand Romano Marino Gnoochi Mama Cucina Pasta Sheets Marino Provolone Red Gold Dole Sweet Street Smartfruit La Strada Marino Soda Syrups Grande Cheese Company Ventura Foods De Cecco Marino Imports Pacific Dynasty Producers Pack TMI Trading Galbani Stanislaus General Mills Alessi Autentico
Winter blues are cured every time with a potato gratin paired with a roast chicken. - Alexandra Guarnaschelli (executive chef)
Okay, so maybe we’re getting a little ahead of ourselves with all this winter talk, but two things are for sure; there’s no doubt that autumn (and soon to be winter), is upon us and that good food can make even the coldest of winds feel slightly warmer. Whether you’re the first to be serving pumpkin inspired dishes or hold on to summer until you can no longer deny the brisk nip in the air, we all can agree that autumn brings some delicious dishes! Pumpkin spiced everything, hearty stews and soups, roasts and finish any autumn meal off right with a delicious cobbler made from the fruits of the season. Pumpkin has kind of taken over as the official fall flavor but there are some others worth mentioning and working into your menu; apple cinnamon, butternut squash, ginger, cranberry, pomegranate, pear and maple. And then, after all the golden leaves have fallen and we're just about sick of cider donuts and pumpkin coffee we will be finding ourselves gathering around the table with family and friends for another holiday season full of celebrations. In this issue you'll find some recipes that you can work into your Feast of the 7 Fishes celebrations along with an article on how to roast chestnuts, an Italian winter favorite. From everyone on The Last Bite staff and Ferraro Foods:
We wish you a warm and joyful holiday season and a very happy and prosperous new year! Best regards,
The Last Bite Staff Keep in touch! Have a delicious recipe you would like to share with our readers? Or maybe you would like to be apart of our customer spotlight section? Let us know ! thelastbite@ferrarofoods.com
Fall Food Show NOVEMBER 5 2018 Tropicana - Atlantic City, NJ
EMPLOYEE Spotlight Oscar Robles
Ambar Vargas
Year of Hire: 2004
Year of Hire: 2017
Some of Oscar's responsibilities include: • Navigating RF based computer system to scan pallets to proper warehouse locations • Replenishing picking locations as needed throughout the course of the day to ensure product is available to be selected by night shift order pickers • Maintaining proper date rotation of products to ensure FIFO level of inventory. • Maintaining level of organization within assigned aisles so that all product is kept in proper locations to minimize mispicks by selectors. • Reporting all damaged product to immediate supervisor • Selecting customer orders as needed/required by floor supervisor • Performing all other warehouse related functions as deemed by warehouse supervisor or manager • Operating all machinery in a safe manner.
Some of Ambar's responsibilities include: • Contacting customers/salesmen regarding short payments, delinquent balances, and credit limit issues. • Scheduling salesmen follow up or notating outgoing orders with driver collection instructions. • Interacting with drivers/ salesmen/customers regarding collecting issues • Reviewing and addressing (release) credit hold orders. • Running credit reports on new and existing customers. • Running data base searches for existing customer identification. • Establishing payment schedules for customers who cannot pay delinquent balance in full. • Monitoring payment plans. • Applying on-account monies associated with corresponding customers. • Researching short payments, and adjust discrepant amounts.
Reach Operator
Credit & Collections Analyst
Edgar Martinez Driver Helper
Year of Hire: 2008 Some of Edgar's responsibilities include: •
Assisting in the unloading and delivery of product in a safe and professional manner
•
Presenting excellent customer service at all times
•
Being the guide (eyes and ears) of the truck operator and direct the vehicle operator with hand signals any time the vehicle is moving in reverse
•
Cleaning out the cab and trailer so it is ready for the next team for morning dispatch
The Last Bite // 5
How to Roast Chestnuts
I
taly is Europe's biggest producer of chestnuts, and a particularly prized kind is grown in the Mugello region of Tuscany. Though they suffered a reputation as a "poor man's food" in the past, chestnuts have become somewhat of a luxury item during the winter holiday season. Chestnuts are in season roughly from September to January and are particularly popular around the holidays between Thanksgiving, Christmas, and New Years. In recent years, their excellent nutritional profile has also sparked a resurgence of interest. When selecting chestnuts, look for the largest ones you can find, with shiny shells, and a weighty feel in your hand. The Italian language has two names for chestnuts: castagne (for the smaller, more common varieties) and marroni (for the larger, more prized heart-shaped varieties). As autumn gets into full swing each year, and particularly just before Christmas, roasted chestnut stalls and stands appear in seemingly every piazza and on street corners throughout Italy, selling paper cones full of the roast delicacies. Sometimes some red wine or grappa is splashed over them while roasting— even better! Sagre (food festivals) celebrating the chestnut take place all across Italy in October. Some would argue that the best way to roast chestnuts is over hot coals, either in a fireplace or an outdoor roasting pit, but when that's not practical, Italians roast them over a gas stove burner, in a simple iron pan with a perforated bottom to allow the flames to touch the chestnuts. Roasting chestnuts produces a delicate and slightly sweet flavor while softening the texture to potato-like consistency. If you do not have a special chestnut-roasting pan or a gas burner, don't despair. No special equipment is necessary to roast them in your oven. Roasted chestnuts can be enjoyed on their own, as a festive winter snack or after-dinner treat, included in stuffings for turkey or other large birds, tossed with roasted or pan-roasted Brussels sprouts as a Thanksgiving side dish, or chopped and used as an ingredient in cakes or other desserts.
Article Courtesy of: https://www.thespruceeats.com/how-to-roast-chestnuts-in-oven-4113870
The Last Bite // 6
Select Chestnuts Select Chestnuts that... that... • have a glossy brown shell (dingy or mottled shells may indicate mold) • have unwrinkled skin • are firm to the touch • are heavy in your hand • are free from pinholes in the shell (this likely means worms have been drilling in them) • have no space between the shell and the meat of the nut inside
1. Preheat oven to 425° A very hot oven is key for the chestnut to separate from its woodsy skin. 2. Make an incision Lay the chestnut flat on your cutting board. With a serrated knife, make a lengthwise slit down the entire middle surface, on the long side. Make sure to hold down the chestnut firmly on the cutting board.
3. Boil the chestnuts Place the chestnuts in a pot of cold water. As soon as the water begins to boil, remove the chestnuts with a slotted spoon and place on a shallow baking pan. This quick boil will create the perfect environment for steam to be created once they hit the hot oven. 4. Roast the chestnuts Place the chestnuts with the flat side down, the cut side up in a single layer in your baking pan. Roast in the oven for about 15-20 minutes. This time can vary based on the size of the chestnuts. Give the pan a few shakes throughout the roasting time. The shell split open as they roast. 5. Wrap them up Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard—they should crackle—and let them sit for a few minutes. Then peel the chestnuts and eat!
The Last Bite // 7
Protein Guide PORK BUTT BNLS PICNIC SHOULDER STEER RIDGE 8LB AVG ITEM# 4600600
BEEF RIBEYE ROLL BNLS 6/8 AMER FOOD GR 6-8LB AVG ITEM# 4806779
BEEF COWBOY 16 OZ CC FRCHD CHOICE STEER RIDGE 10LB AVG ITEM# 4601770
BEEF TENDERLOIN TIPS STEER RIDGE 10LB AVG ITEM# 4801008
BEEF RIBEYE CHOICE LIP ON STEER RIDGE 16LB AVG ITEM# 4800212
BEEF HANGER STEAK CLN/PEELED STEER RIDGE 10LB AVG ITEM# 4806235
BEEF STRIP 0X1 16 OZ CC PRIME STEER RIDGE 10LB AVG ITEM# 4806130
BEEF TERES MAJOR CHOICE STEER RIDGE 10LB AVG ITEM# 4801677
BEEF BEEF SHORT RIBS BNLS STEER RIDGE 10LB AVG ITEM# 4806157
PORK CHOP 14 OZ CC FRCHD STEER RIDGE 10LB AVG ITEM# 4806159
LAMB RACK NEW ZEALAND FRZN 14/16 OZ 20 PC AFFCO 19LB AVG ITEM# 4000239
BEEF STEAK TOMAHAWK 38-42 OZ STEER RIDGE 10LB AVG ITEM# 4806147
BEEF SKIRT STEAK OUTSIDE CH IBP 6LB AVG ITEM# 4806188
BEEF FLAT IRON 8 OZ CHOICE STEER RIDGE 10LB AVG ITEM# 4805591
BEEF FILET MIGNON 10OZ CH ON CHOICE STEER RIDGE 10LB AVG ITEM# 4601692
BEEF PORTERHOUSE 16 OZ CC CHOICE STEER RIDGE 10LB AVG ITEM# 4805581
BEEF NY STRIP 0X1 12 oz ANGUS
LAMB GROUND FRESH DOMESTIC STEER RIDGE 5LB AVG ITEM# 4801129
STEER RIDGE 12OZ AVG ITEM# 4806170
The Last Bite // 8
Protein Guide VEAL TOP ROUND STEER RIDGE 5.5LB AVG ITEM# 4800172
VEAL RIB CHOP 1ST CUT 14 OZ STEER RIDGE 10LB AVG ITEM# 4000090
VEAL RIB CHOP END CUT STEER RIDGE 10LB AVG ITEM# 4806234 VEAL SKIRT STEAK STEER RIDGE 5LB AVG
VEAL MIXED BONES STEER RIDGE ITEM# 4000141 25LB AVG ITEM# 4000091 50LB AVG VEAL LEG AND TOP ROUND CUTLETS STEER RIDGE LEG CUTLETS ITEM# 4000143 40/2OZ 4000306 40/4OZ 4001004 32/5OZ TOP ROUND 4003006 80/2OZ 4000092 40/4OZ 4000105 32/5OZ 4000106 26/6OZ VEAL BHS
STEER RIDGE 15LB AVG ITEM# 4600008
ITEM# 4005187
VEAL STEW
STEER RIDGE 10LB AVG ITEM# 4002005
VEAL HIP CUTLET 2 OZ STEER RIDGE
VEAL GROUND STEER RIDGE 10LB AVG ITEM# 4000093 MEATLOAF/MEATBALL MIX STEER RIDGE 10LB AVG ITEM# 4800301
Packed by:
10LB AVG ITEM# 4601774
The Last Bite // 9
New at Ferraro Foods
We devote our kitchen to perfecting yours. Culinary perfection - in consistency and quality is your benchmark for every plate leaving your kitchen. But, your staff is lean and time is short. Bonewerks offers smart alternatives to the arduous process of making reduced stock foundations in your kitchen. Our line of premium Glace, Demi Glace, and fully prepared, ovenseared Sous Vide EntrĂŠes save you time and money without compromising your kitchen's excellence.
All products are gluten free and dairy free. Beef Short Rib Braised Classic Pork Shank
Lamb Shank
The Last Bite // 10
Fully Prepared Sous Vide Entrées
Braised Classic Pork Shank ITEM# 4000243
Pack/Size: 12/19-21oz
Braised Lamb Shank ITEM# 4000244
Pack/Size: 12/20oz
Braised Barbecue Pork Shank ITEM# 4000242
Pack/Size: 12/20-22oz
Braised Boneless Beef Short Ribs ITEM# 4000241
Pack/Size: 20/10-12oz
Mustard Braised Pork Medallions ITEM# 4000339
Pack/Size: 12/20oz
Mushroom Braised Pork Medallions ITEM# 4000245
Pack/Size: 20/2pc
Passion. Inspiration. Excellence. The finest cuts of oven-seared beef, pork and lamb. Artisan spices. Inhouse prepared sauces. Our Sous Vide entrées are braised to the highest USDA standards and are ideal for a la carte and off-premises catering. Simply steam or simmer within the package, add your own touch (if desired) and it's ready in minutes.
Veal Osso Bucco ITEM# 4000334
Pot Roast
ITEM# 4000337
Pack/Size: 15/15-18oz
Mustard Pork Medallions
Pack/Size: 3/5-6lb
Bonewerks Glace Our trans fat-free, gluten-free, dairy-free Glace products are made with no added salt, gelatin, starch or “natural flavors.” Premium, Elite and Classic Demi Glace lines available. Pot Roast
Premium Glace
Glace de Veau - ITEM# 5240009 Fresh roasted veal bones, onions, carrots, celery, tomatoes, fresh parsley and bay leaves. Perfect for veal and red meat applications, traditional and contemporary sauces.
Glace de Poulet - ITEM# 5240012 Fresh roasted chicken bones, onions, carrots, celery, fresh parsley stems and bay leaves. Adds exceptional depth to sauces, soups and risottos.
Veal Osso Bucco
Elite Demi Glace
Demi Glace de Veau Elite - ITEM# 5240008
Produced from fresh roasted veal and natural beef bones, onions, carrots, celery, tomatoes, mushrooms, parsley steams, kosher salt, bay leaves and peppercorns.
Classic Demi Glace
Demi Glace de Poulet Classic - ITEM# 5240010
Fresh roasted chicken bones with our mire poix and herbs. Simmered, reduced, thickened and seasoned. Great for all chicken and poultry applications.
Demi Glace de Veau Classic - ITEM# 5240011 Prepared with fresh roasted veal bones, fresh mire poix and herbs. Simmered, reduced, thickened and seasoned. This ready-to-serve sauce can be turned into a signature small sauce by simply adding an ingredient such as horseradish, mushrooms, or peppercorns.
Mushroom Pork Medallions
C
arlos came to the United States in 1990. Like all those who came before him Carlos had a dream. His dream was to succeed. Step by step and together with his brothers, after five years he began to achieve his dreams with the purchase of the first pizzeria, in Netcong, NJ. They later sold this establishment in order to buy a bigger one, that they had for some years while Carlos was learning and gaining experience in the restaurant industry.
Over the years, Carlos' efforts paid off, he was able to buy other restaurants where he got to work next to his partners which include: Franks Pizza in Byram NJ, Franks Pizza in East Stroudsburg PA and El Patrรณn Mexican Restaurant in Port Jervis NJ. Carlos won the trust of the people who live in the surrounding areas and because of their loyalty and affection the businesses flourished.
But Carlos had his sights on one more accomplishment, the creation from the ground up of his own restaurant. He started In 2003 Carlos arrived to searching for a place, began Middletown, NY, which he now the design and the selection of considers his home. Always along the menu; all that entails the the side of his brother, they bought assembling a distinguished place, another pizzeria, Franks Pizza. In where you can please even the the desire to grow Carlos' brother most demanding diners. became an independent business owner and Carlos stayed in charge In December of 2017 Carlos of the restaurant, with his son and completed his most proud daughter, this was how he came to achievement, at 295 Wawayanda realize another one of his dreams. Ave., now stands Carlos' Cucina Italiana, this restaurant and bar, reflects Carlos' name and crowns his efforts.
"With the partnership of Ferraro Foods each step of the way and my salesmen/counselor Steve Gagliardi anything is possible." -Carlos Morales
Dreams come true with effort and perseverance - Carlos Morales
The Last Bite // 12
Happy Thanksgiving! 4001351 4001352 4001353 4001354 4001355
TURKEY WHL 14-16 BI RAW TURKEY WHL 20-22 BI RAW TURKEY WHL 22-24 BI RAW TURKEY WHL 24-26 BI RAW TURKEY WHL 28-30 BI RAW
*Please place any orders with advance notice
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 ORTE D FROM ITALY
The Last Bite // 15 The Last Bite // 51
It is hard to imagine that when Andrea and Stefano D'Arrigo's father shipped their broccoli seeds to San Jose, California from Italy in the 1920's, this delicious and nutritious mainstay was virtually unknown in America. Per a Harvard Study, D'Arrigo Brothers Company, was the first firm documented to brand fresh vegetables (Broccoli and Celery) in the summer of 1946 under the Andy Boy label. Along with Broccoli, the D'Arrigo family brought a family passion for growing fresh vegetables that has continued through today. D'Arrigo California (Andy Boy Label) is a family-owned company specializing in Artichokes, Broccoli, Broccoli Rabe, Butter Lettuce, Cactus Pears, Cauliflower, Fennel, Green Leaf, Iceberg Lettuce, Nopalitos, Organic Broccoli Rabe, Organic Romaine Hearts, Red Leaf, Romaine, Romaine Hearts, and Shrink-Wrap Broccoli. Andy Boy is in the business of bringing healthy products to families here at home and around the world. We take great pride in the perfection of nature's greatest bounty.
ABOUT DARRIGO CALIFORNIA • A family-owned company, and premier grower, packer, and shipper of quality fruits and vegetables. • Founded by Stefano and Andrea D’Arrigo, two immigrants from Messina, Sicily. • In the 1920s, became the first company to ship broccoli across the country in a railroad car. • The Andy Boy label was named for Andrew “Andy Boy” D’Arrigo, the son of Stefano D’Arrigo. • The “Andy Boy” brand was trademarked in 1927. • Andy acted as the model for the produce label at age 3, and served as President/CEO of D’Arrigo for 42 years (1950 - 1992). • Andy served as Chairman of the Board until 2014 and retired in 2015.
ANDY BOY TODAY • Headquartered in Salinas, California. • Led by John D’Arrigo, the son of Andy D’Arrigo, and President/CEO since 1992. • Andy remains active by visiting the office and making time to get out into the fields. • Growers of 39 different fruits and vegetables on 42,000 crop acres in Arizona, California, and Mexico. • A family company supported by over 2,000 employees.
The Last Bite // 16
BROCCOLI RABE
Steamed, grilled, sautéed, pureed or braised broccoli rabe adds a bold flavor to any soup, souffle, smoothie or pasta. Click for recipes ADVANTAGES • Year-Round Availability • High Levels of Antioxidants and Contains Large Quantities of Vitamin A and Vitamin C
SERVING SUGGESTIONS • Roasted Broccoli Rabe and Pesto Flatbread • Cacio e Pepe with Broccoli Rabe • Broccoli Rabe and Sausage Stuffing
ITEM# 0000791
This Super Fruit is refreshing and juicy eaten out of hand, chopped and added to a fruit salad, or used in a cocktail, cheesecake or sorbet.
CACTUS PEARS
SERVING SUGGESTIONS
ADVANTAGES • Beautiful Color and Great Flavor
• Red Leaf and Cactus Pear Autumn Salad
• Versatile Product for Many Applications • Slow-Cooker Cactus Pear • Seasonal Availability: Chicken with Broccoli Rabe September - April • 100% US Grown ITEM# 0000220
ROMAINE HEARTS
Intensify flavor and impress your customers with grilled Romaine Hearts in the next Caesar salad you create. ADVANTAGES • Versatile Product for Many Applications • Year-Round Availability • High in Vitamin A, Vitamin K and Folate
SERVING SUGGESTIONS • Seared Romaine Hearts Gratin with Bacon, Zesty Vinaigrette • Chili Lime Salmon Bowls with Broccoli Rabe and Cauliflower Rice
ITEM# 0000309
The Last Bite // 17
NEW TETRA PAK CONTAINERS IN STOCK
CHICKEN NOODLE Fresh chicken with carrots, potatoes, asparagus, parsnips, yellow squash, brussels sprouts and cabbage simmered in a savory chicken broth. ITEM# 5220028
The Last Bite // 18
LENTIL SOUP
A thick and rich soup with lentils, carrots, celery, peppers, spinach, tomatoes and parsnips simmered in vegetable broth and lightly spiced. ITEM# 5220029
LOBSTER BISQUE
Chunks of 100% real lobster from the cold waters of the North Atlantic blended with onions, celery and potatoes, finished with fresh cream and sherry. ITEM# 5220031
SOUPMAN SOUP FOR ALL™
A hot bowl of soup does more than just satisfy hunger. You deserve food that’s comforting, mindfully crafted with fresh ingredients, and most importantly, delicious. The Original Soupman: Perfection in every bowl.
CRAB & CORN CHOWDER
A unique blend of fresh premium crab meat and vegetables, including corn, potatoes, onions, celery, peppers, tomatoes and spinach, simmered in a hearty seafood broth, finished with a touch of cream. ITEM# 5220032
CHICKEN GUMBO WITH OKRA
Chunks of plump chicken breasts, tomatoes, okra, bell peppers, carrots, collard greens and celery simmered together with garlic, butter, spices and just the right amount of chili peppers. ITEM# 5220030
CHICKEN TORTILLA
Hearty chicken chunks and protein-packed black beans complimented by diced tomatoes, spinach, fire roasted corn and over five different kinds of peppers bursting with flavor ITEM# 5220027
The Last Bite // 19
Seven all-natural ingredients are part of our 100 year old tradition. We believe that the history is in the baking.
Times have changed, but at Westminster Bakers, we haven’t. Leastways, not insofar as things that matter. The treadmill is gone, and the ovens aren’t wood-fired any longer, but we still take the time and effort to bake the crackers right. We stick with the same basic, wholesome ingredients that our first Master Baker used nearly 200 years ago‌ingredients that everyone can pronounce. The "bake" is still long and slow, for crackers that are simply delicious.
The Last Bite // 20
Italian Wedding soup
Ingredients Meatballs 8 oz lean ground beef 8 oz ground pork 1/2 cup bread crumbs 1/4 cup fresh parsley
ďƒ‚ Prep Time: 20 min Instructions 1
1 1/2 tsp minced oregano 1/2 cup finely shredded parmesan 1 large egg Salt and black pepper
2
1 Tbsp olive oil
Soup 1 Tbsp olive oil 1 1/4 cups 1/4 inch diced carrots 1 1/4 cups diced yellow onion 3/4 cup 1/4 inch diced celery 4 cloves garlic, minced (1 1/2 Tbsp) 5 (14.5 oz) cans low sodium chicken broth 1 cup dry acini de pepe or orzo pasta 6 oz fresh spinach, chopped Finely shredded parmesan, for serving
3
Cook Time: 25 min
Serves 6
For the meatballs: Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total. Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup). For the soup: While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer. Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or mediumlow). Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese. Note: As the soup sits the pasta will absorb more broth so you can add more broth to thin the soup as desired.
Recipe courtesy of: https://www.cookingclassy.com/italian-wedding-soup/
The Last Bite // 21
High Quality Artisan Breads & Rolls
The Last Bite // 22
Par Baked
Hero Bread
PAR BAKED WEDGE 6"
8" HERO (UNSLICED) #3707779 - 6/14CT
#3712633 - 6/18CT
8" SUPER HERO 3.75" WIDE
PAR BAKED WEDGE 8"
(UNSLICED) #3707713 - 6/14CT
10" HERO (UNSLICED) #3700043 - 6/10CT
Rolls
KAISER ROLL UNSEEDED #3700162 - 8/9CT
POPPY SEEDED KAISER ROLL
#3712634 - 6/14CT
PAR BAKED WEDGE 10" #3712636 - 6/10CT
PAR BAKED WEDGE 12" #3712637 - 6/10CT
#3700161 - 8/9CT
Ciabatta CIABATTA BREAD
UNSLICED 4.5" X 5.5" #3700160 - 8/9CT
4" BRIOCHE ROLL #3707714 - 8/12CT
MINI BRIOCHE
#3700193 - 10/24CT
CIABATTA
3" X 7" #3700190 - 14/6CT
CIABATTA MULTIGRAIN 3" X 7" #3700192 - 14/6CT
The Last Bite // 23
New!
ITEM# 5240007
Rich, creamy and distinctively delicious
The Last Bite // 24
PLATINUM
CHICKEN STEAK
BEEF STEAK
Made with 100% boneless, skinless breast meat that is lightly marinated.
Made of 100% domestic Sirloin, the original sandwich steak.
4oz Portions #3900180 - 10/1lb
6oz Portions #3900716 - 1/10lb
4oz Portions #3900742 - 1/10lb
6oz Portions #3900744 - 1/10lb
5oz Portions #3900142 - 1/10 lb
8oz Portions #3900715 - 1/10lb
5oz Portions #3900743 - 1/10 lb
8oz Portions #3900745 - 1/10lb
The Last Bite // 25
Dressings Honey Mustard Italian
French
Thousand Island Creamy Italian Blue Cheese
Chunky Blue Cheese Golden Italian Deluxe Ranch
Creamy Caesar
Complete your
salads with the bold flavors
offered by Country Brand dressings.
NEW!
• POWER 4TM BABY LEAF BLEND - 3 LBS • BABY ARUGULA - 3 LBS • WATERCRESS - 1.5 LBS
Ask your Ferraro Foods sales representative for more information.
The Last Bite // 27
The Last Bite // 28
ITEM# 4600011
We follow a century-old process that results in an irresistible selection of authentic Italian-style pepperoni. We use only the finest cuts of pork and beef, seasoned with artistry and then carefully cured and dried, slowly, the old world way. The Last Bite // 29
C
heese is a nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. Around 4000 years ago people started to breed animals and process their milk. That's when cheese was born. Cheese is comprised of three main components; water, fat and protein. It is produced by separating milk solids by curdling, this causes the proteins in the milk to coagulate. Curdling is normally done by adding selected bacteria or enzyme to the milk. The curds from the above process are then drained, processed and aged in multiple ways. There are many varieties of cheese depending upon the various cheese processing techniques and the type of milk used for the process. Here are a few.
HARD CHEESES PECORINO ROMANO
Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer. Color: pale yellow Flavor: salty, sharp, smokey , spicy
ITEM# 0800007
Aroma: nutty, strong Vegetarian: no
PARMIGIANO REGGIANO True Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste. Cheeses mocking Parmesan or inferior Parmesan may have a bitter taste. Parmigiano Reggiano cheese is mostly grated over pastas, used in soups and risottos. It is also eaten on its own as a snack. Color: straw Flavor: fruity, nutty, savory, sharp
The Last Bite // 30
ITEM# 0800096
Aroma: strong Vegetarian: no
GRUYERE Gruyere is named after a Swiss village. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The cheese is darker yellow than Emmental but the texture is more dense and compact. Slightly grainy, the cheese has a wonderful complexity of flavors - at first fruity, later becomes more earthy and nutty. TEXTURE: COMPACT Flavor: fruity, nutty, earthy
MADE FROM: COW's MILK Vegetarian: no
ITEM# 0800056
SEMI SOFT cheeses MOZZARELLA Mozzarella cheese is a sliceable curd cheese originating in Italy. Traditional Mozzarella cheese is made from milk of water buffalo herded in very few countries such as Italy and Bulgaria. As a result, most of the Mozzarella cheeses available now are made from cow's milk. It is not aged like most cheeses. TEXTURE: SPRINGY, STRINGY, SUPPLE Flavor: MILKY
AROMA: FRESH, MILKY Vegetarian: YES
ITEM# 0700952
BLUE VEIN CHEESE Blue Vein cheeses or Blue Cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mold Penicillium. The final product is characterized by green, gray, blue or black veins or spots of mold throughout the body. Blue cheese tastes best when served with crackers, pears, raisins, fruit breads and walnuts. Crumble the cheese and melt it into sour cream, plain yogurt or mayonnaise as a dressing. TEXTURE: CREAMY Flavor: SALTY, SHARP, TANGY
ITEM# 0800425
AROMA: STINKY, STRONG Vegetarian: NO
SOFT CHEESES CACIOCAVALLO Continuous exposure to humidity and aging develops sharp, spicy flavors in Caciocavallo. With persistent aging, the cheese picks up intense, earthy undertones and fruity aromas. Along the way, it turns from a milky white to a darker yellow in color and becomes more salty. The result is a cheese with profound tasting notes and perfect accompaniment to a glass of Primitivo red wine. TEXTURE: SPRINGY, STRINGY Flavor: SALTY, SHARP, SPICY, TANGY
ITEM# 0800074
AROMA: EARTHY, STRONG Vegetarian: NO
FETA On the whole, Feta is a pickled curd cheese that has a salty and tangy taste enhanced by the brine solution. The texture depends on the age which can be extremely creamy, or crumbly dry. The cheese can be used a table cheese or melted on a traditional Greek salad, spanakopita, pizza or pie. It tastes delicious with olive oil, roasted red peppers and nuts. If required, it can be washed under water to remove the extra saltiness. The salty flavor of Feta pairs well with beer, Pinot Noir, Sauvignon Blanc and Zinfandel. TEXTURE: CREAMY, CRUMBLY, GRAINY Flavor: FULL FLAVORED, SALTY, TANGY
ITEM# 0800380
AROMA: NUTTY, STRONG Vegetarian: NO
information provided by: https://cheese.com
The Last Bite // 31
Delicious, Organic, Cold-Pressed Beet Juice
beet + lemon+ginger
beet + veggie
ITEM# 5100088
ITEM# 5100087
100% Cold Pressed Juice,
Perfectly crafted and packed with flavor
Over 50% Beet Juice
Highest Quality and Nutrient Dense
not from Concentrate
No Preservatives, Additives, Artificial Colors or Flavors
Peeled, Cooked, Ready-to-Eat Beets 99 Peeled, Cooked and Ready to Eat 99 Vacuum packed for freshness, keep spoilage to a minimum and attract a new customer base to a booming beet category!
99 Bursting with flavor and freshly
harvested directly from the field
99 Perfect for salads, side dishes, smoothies and recipes
99 Beets have ranked as one of the
highest growth vegetables (in consumption) in the vegetable category for the past two years!
99 8 month shelf life; 3 days shelf life once opened
Whole Beets ITEM# 4900102
The Last Bite // 32
Cauliflower
Flour Mix ITEM# 1500021
Cauliflower
Pizza Crust ITEM# 3800229
The Last Bite // 33
LOCATION: Greenville, NC 27858 WEBSITE: Ninoscucinaitaliana.com HISTORY OF NINO’S CUCINA ITALIANA: Our father, Nino, came from humble beginnings in Italy, where he worked in a bakery with his father. Hoping that his talent as an artisan baker would open doors for him, Nino moved to New York City. Soon after, Nino started working at a landmark deli in Little Italy, known as “Italian Food Center”. Famous for its bread, focaccia and pizza, it’s still on the corner of Grand and Mulberry Street. Our father baked all day long to make sure they made sandwiches with fresh bread. Although he loved working at the Italian Food Center, Nino knew he had to focus on the future of his family. In 1983, he opened his pizza shop in Brooklyn. Following his plan to build a legacy, Nino taught his family everything he knew about food and business. In 2006, Massimo & Salvatore left Brooklyn and opened “Marabella Italian Restaurant” in Washington, NC. Then, in 2009 Massimo & Sal opened “Marabella Old World Pizza” in Greenville, NC where they make traditional pizza, the way it’s made in New York and Italy. In 2015, Pietro, Sal and Massimo opened Nino’s Cucina Italiana where they only use the best ingredients and make fresh pasta, sauces and bread daily. Now, over 75 years of an Italian family tradition in baking and cooking from three generations has culminated in Nino’s Cucina Italiana. Our Italian dishes are centuries old recipes handed down from our family throughout the years. We prepare all our food daily-making fresh dough, sauces, mozzarella cheese, pasta and our delicious meatballs in-house.
The Last Bite // 34
Nino’s Cucina Italiana is a tribute to our father, Nino. He still travels constantly to all the locations to make sure everything is done “Nino’s Way” with quality food, personality, and love. WHAT IS THE MOST POPULAR ITEM ON THE MENU? Cacio e Pepe- Homemade spaghetti tossed in a giant wheel of Pecorino Romano cheese with a touch of crushed black pepper. Prepared table side Chicken Saltimbocca- Egg-battered chicken cutlet sautéed in a creamy orange and raisin infused sauce topped with prosciutto and cheese Raviolini Salvatore- Raviolini filled with sausage, broccoli rabe and hot peppers, tossed with portobello Marsala wine sauce with sausage and broccoli WHAT IS NINO’S CUCINA ITALIANA KEY TO SUCCESS?: We believe our success comes from quality ingredients and sticking to traditions. We are always working to improve and to achieve as close to perfection as possible with each and every dish served at the restaurant. Letting the ingredients speak for themselves and mixing flavors is a focal point of Nino's. The ability to take unconventional flavors and turn them into something extraordinary sets us apart. WHY WORK WITH FERRARO?: Working with Ferraro gives us the ability to continue cooking and making the dishes that have been in our family for generations. The ability to get products imported straight from the regions we prefer and having them readily available is something that we are grateful for. Many companies will try to push you towards another, lesser quality, product in its place because “the flavor is the same”. They take the challenge and make sure that we are getting the products we are satisfied with.
Pizza Dough ITEM# 3800312
20oz Dough Ball ITEM# 3800314
16oz Dough Ball The Last Bite // 35
Italian Tomatoes
Item #1100002
Canned tomato products are the most commonly used item in the food industry. At Ferraro Foods, we stock many styles from imported Italian to domestically sourced products.
The Last Bite // 36
Tomatoes
The Last Bite // 37
WAREHOUSE SAFETY
S
ince 1975 Ferraro Foods has been providing high quality products for the foodservice industry, this all starts with the safe operation of our warehouse and our warehouse teams. These dedicated employees strive to exceed the safety expectations of the Ferraro Foods warehouse during the receiving process, the put-a-way process, the selection process of each individual order and the loading of each vehicle. Careful planning and dedication to safety are top priorities for keeping our warehouse workers injury-free. Every shift starts with a pre-shift safety meeting, there are ongoing discussions as to what transpired during the previous shift, if there were any safety concerns, or any safety related situations which occurred on the previous shift that need to be communicated. Then the goals and objectives are set forth for the current shift and before any order is picked or any box is put-a-way all warehouse personal participates in a 5 minute stretching secession to warm up. This is to make sure that they are limber and will not incur a strain or a sprain to any muscle. To make sure that the warehouse is both safe and efficient, managers and workers alike need to pull together to spot dangerous practices and plan ways to eliminate potential injuries or issues and create a best practice. All warehouse employees spend at least 1 day with the Safety Manager going over the organizations safety requirements and expectations. This training includes, but is not limited to safe picking techniques, safe lifting techniques, proper footwear, proper safety attire (PPE), as well as the safe operation of all power industrial vehicles (forklifts, pallet jacks, reach trucks and pickers). Our Safety program stays up to date with the latest OSHA regulations and requirements. We recently completed the new forklift certification training which was implemented by OSHA at the end of the second quarter of this year.
The Last Bite // 38
SAFETY SPOTLIGHT Companies need a culture of safety. Creating a safe work environment requires a good deal of effort, but it brings benefits to both workers and management. Picture your best worker, or the worker that is starting to make a positive impact to your business, now imagine if either one of these workers sustained an injury, maybe from a slip/trip or fall, or possibly a back injury and this employee will not be able to return to work for 30 days or longer. What do you think would be the impact on your business? Without a well trained staff the rest of the business will not matter. Accidents occur more often when an employee doesn’t know what they are doing, rather then when a sign isn’t posted in the proper area. All new employees should be given extensive training the moment they are hired. All existing employees should receive periodic training to refresh their memories and maintain a strong culture of workplace safety. All managers and supervisors should be reevaluated on their knowledge of basic safety procedures to ensure they’re setting a good example for the rest of your workforce. The Ferraro Foods organization strives to create a positive safety culture, this starts with the executive management team and extends to include every single employee.
GOOD SAFETY IS A VALUE NOT A PRIORITY, PRIORITIES CHANGE BUT VALUES STAY THE SAME.
This is Herman Ramos, He has been with Ferraro since 2006, and Herman started as a Warehouse Receiver and is now the Supervisor of the Day shift in the New Jersey warehouse. Herman understands what it takes to be a safe employee and he communicates safety to his team every day. “Safety is not separate from what warehouse employees do every day,” he said, “Safety is a key aspect of how they do their jobs, and that is the mindset they must have every day when they come to work."
The Last Bite // 39
Devanco Foods Gyro Kits are the perfect solution for that “something different” craving that your customers are looking for! Easy to prepare, a great “taste” sensation and fun to eat! For even more flavor and variety add traditional favorites like diced tomato and chopped onion…just like Greektown!
The Last Bite // 40
FETA
Great for Greek salads, pizzas, pastas or even with fruits on a dessert platter!
AN AUTHENTIC GREEK TASTE
The Last Bite // 41
Sliced American Cheese 160ct Yellow American - #0500943 160ct White American - #0501023
The Last Bite // 42
The original premium foodservice patty TNT™ set the standard for foodservice burger quality more than 20 years ago. Others have tried to mimic the taste, tenderness and performance—and even the name. But after multiple ChefsBest® Awards, millions of satisfied patrons and continuous product innovation, TNT™ still reigns.
Great taste runs in the family Today’s burger lovers’ tastes and expectations are more varied than ever. With TNT,™ you get a full line of award-winning products so you can satisfy all those unique needs and expectations, whether you run a full-service restaurant, a healthcare facility or any operation. With a patty for every patron and palate, TNT™ will elevate your burger platform for ultimate appeal and profit.
The Last Bite // 43
L’ARTIGIANO GELATO is quality, craftsmanship, tradition, unique flavor, but it is also innovation in the world of making flavors and products. This is why years of research gave birth to a practical and original solution to make the real Italian Gelato.
grab & go 12/4.2oz
sicilian lemon sorbetto
hazelnut
amarena (cherry vanilla)
caffè macchiato
#4400196
#4400148
#4400197
#4400195
chocotella (hazelnut & chocolate)
#4400149
sicilian pistachio
vanilla
sea salt caramel
#4400147
#4400177
#4400247
made with fresh fruit · all natural
The Last Bite // 44
made with fresh milk · non gmo
all pans decorated
amarena - #4400230 bacio (chocolate & hazelnut) - #4400249 banatella (banana & chocotella) - #4400248 caffè macchiato - #4400244 chocolate - #4400245 chocolate chip - #4400242 hazelnut - #4400238 mango sorbetto - #4400226 nutella - #4400239 pistachio - #4400237 sicilian lemon sorbetto - #4400225 spumoni (almond, pistachio & chocolate) - #4400243 strawberry - #4400246 vanilla - #4400240
food service
1.25 gal
dessert glass
6/110gr
made with fresh italian milk
chocotella
spumoni
(hazelnut & chocolate)
(almond, pistachio & chocolate)
tropicale
tiramisĂš
(yogurt, mango, mixed berries)
#4400259
#4400262
#4400260
#4400261 stand-up freezer - #8950005
showcase (8 pans) - #8950006
sicilian lemon sorbetto 2/4kg - #400063
Simply Delicious The Last Bite // 45
White rice cooked in a homemade tomato sauce and melted mozzarella cheese, stuffed with extras.
The Last Bite // 46
PERFECTLY PETITE
PRETZEL BITES ITEM# 3700157
BOLD & BUFF
BRAUHAUS PRETZELS ITEM# 3600009
FUN FUN 3 CHEERS FOR
CHURROS ITEM# 9101263
FUNNEL FRIES ITEM# 4404449
Traditional French Fries A crispy, quality and profitable product, SelectPak's traditional french fries make a great side to your best dishes. The Last Bite // 48
PLATINUM
Low pressure chopped in small batches Using knives instead of grinders Better taste, texture, and tenderness
Made from our blend of premium steak trimmings (Sirloin tenderloin, rib and chuck) Delivers our patented "Beef Steak Flavor" with a medium bite profile Made from 100% domestically raised cattle
Made from the highestquality whole cuts of chuck and brisket
Family-farm raised, Black Angus Beef
A coarse bite with a robust flavor
Finely flaked marbling resulting in exceptional flavor and tenderness
Made from 100% domestically raised cattle
Made from premium steak trimmings and chuck
Fresh
Chuck/Brisket
#4000158 - 30/5.3 oz
#4801065 - 50/3.2 oz
#4000159 - 20/8 oz
#4801026 - 1/10 lb
Fresh #4000153 - 40/4 oz #4000154 - 30/5.3 oz #4000156 - 20/8 oz #4800021 - 16/10 oz
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 flavor transfers when used for deep frying.
soybean oil creamy liquid shortening canola oil The Last Bite // 50
clear liquid shortening
PAPPARDELLE The Perfect Shape
Item #2502582
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
The Last Bite // 51
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#
GYRO STRIP FC THICK BEEF & LAMB #4004040 - 4/5#
GYRO MEDIUM CONE BEEF & LAMB GOLD LABEL #4004050 - 2/20#
GYRO CHICKEN CONE RAW #4004051 - 2/15#
SAUCE TZATZIKI
#3703036 - 4/1/2GAL
The Last Bite // 52
Pita Panini Panini
ITEM# 3700127 Grilled Plain 8" Grilled Whole Wheat 8" 3700129 Grilled Spinach 8" 3700130 Grilled Sundried Tomato 8" 3700131
Pita Bread
Pre-oiled 7" ITEM# 3700126
The Last Bite // 53
E
very year in the U.S., many people celebrate the Feast of the Seven Fishes on Christmas Eve. Although it is unclear when the dinner became so popular, this celebration is considered one of the most famous Italian traditions. Despite its popularity among Americans, many Italians do not even know about the tradition — or its origin. The country boasts so many differences between the north and south. Each of the 20 regions has a different culinary tradition for the cena della Vigilia, or Christmas Eve dinner. The ancient tradition of eating fish on Christmas Eve dates from the Roman Catholic custom of abstinence from meat and dairy products on the eve of certain holidays, including Christmas. The number seven is rooted back in ancient times and it can be connected to multiple Catholic symbols. Flash forward to the early 1900s, when the official "Feast of the Seven Fishes" first emerged. ItalianAmerican families rekindled the Old Country's Christmas Eve tradition by preparing a seven-course seafood meal (hence the name of the newly found tradition) that both made them feel close to their homes, while celebrating the sea, a major connection in Italy.
Today, there are no hard-and-fast rules about the preparation of the Feast of the Seven Fishes. Many believe it wouldn't be La Vigilia without baccala (salted cod), calamari, eel, scungilli and smelt. Others add whiting and anchovies to the list. But the biggest sellers at most fish markets are shrimp and squid. Also popular among today's cooks: clams, lobster, salmon, scallops and meaty swordfish, tuna or halibut steaks. Some people cook seven courses; some choose to make 12 (in deference to the 12 apostles). Some just put a bunch of seafood in a stew and call it good. Many families keep their own traditions, but everyone who celebrates can agree: Seafood should be prepared and consumed on Christmas Eve. Preferably with wine.
The Last Bite // 54
Here's an example of a traditional meal that Italian-Americans eat on Christmas Eve. Feel free to follow this menu exactly, add your own twist or come up with one completely your own! Click for recipe
Menu
Baccala Salad
Pasta con le Sarde
Delicious -- salty and spicy in all the right ways. A nice light way to start the festive meal.
A Sicilian dish of pasta with sardines and anchovies.
Stuffed Calamari
Squid stuffed with breadcrumbs, pecorino, parsley, and oregano is a Feast of the Seven Fishes favorite.
SautĂŠed Sole
Roasted Branzino
Lobster Fra Diavolo
Flounder, a close cousin to sole, is a good substitute in this classic yet simple preparation.
Branzino has delicately flavored white flesh. Striped bass or red snapper would also be great prepared this way.
Rich succulent lobster served over a bed of pasta bathed in spicy fra diavolo sauce.
Let your shrimp marinade for 30 minutes to 1 hour for lots of garlicky flavor.
Shrimp Scampi
Dessert!
Finish up your meal by serving your favorite Italian desserts!
Happy Holidays The Last Bite // 55
New
Baccala
ITEM# 3000751 Baccala jumbo select 40lb ITEM# 3000752 Baccala jumbo select 2lb Avg
The Last Bite // 56
Oven Roasted Baccala with Potatoes
A great addition to your seven fishes tradition!
ITEM# 4206750 4200149 4200045 4200147 4200126
ITEM# 4200051 - MUSSELS WHOLE SHELL IVP
CALAMARI CUT RINGS ONLY CALAMARI RING & TENT 5-8 CALAMARI T&T 3-5” CALAMARI TUBE ONLY 5-8” CALAMARI TUBES 5 - 8” TODARODES
ITEM# 4200107 - CLAMS WHOLE VCPK 17/22 IVP
The Last Bite // 57
Ingredients 2 – 1 pound live lobsters 8 tablespoons butter, softened and divided 4 cloves minced garlic, divided 1 tablespoon olive oil
Lobster Fra Diavolo Instructions
Place the live lobsters in the freezer for about 30 minutes. This numbs the lobsters, making the process more humane and bearable for all involved. Then line your knife between the eyes and quickly and forcefully chop the lobsters right down the center from head to tail. The hard part is officially over. Preheat the grill.
2
Mix 6 Tb butter with 2 minced garlic cloves. Slather the insides of the lobsters with half the garlic butter, and liberally salt and pepper. Then place the lobsters on a hot grill, shell side down. Grill for 5 minutes, or until the meat is white and opaque. Do not over cook!
3
Meanwhile, set a large pot of salted water over high heat to boil. Cook the pasta according to package instructions. In a separate large skillet, sauté the shallots, garlic, parsley and fennel with 2 tablespoons remaining butter and 1 tablespoons olive oil, until soft and tender. Add the cognac, clam juice, tomatoes, tomato paste, and crushed red pepper until thick and bubbly. Salt and pepper to taste.
4
Use a small hammer or meat mallet to crack the lobster claws. Pick the lobster meat out of one whole lobster, leaving the other 2 halves intact. Roughly chop the lobster meat. Add the lobster juices and meat to the sauce and toss in the al dente pasta. Add the cream and toss and cook another 2 minutes. Place the remaining lobster halves on serving plates. Then slather them with more garlic butter. Finally pile the pasta high on top of the two plated lobsters and sprinkle with parmesan cheese.
2 tablespoons chopped parsley 1/4 cup cognac 1/2 cup clam juice 28 ounces can crushed tomatoes 1 tablespoon tomato paste 1/2 – 1 teaspoon crushed red pepper 3 tablespoons heavy cream 7 ounces Fettuccine Salt and pepper
https://www.aspicyperspective. com/lobster-recipes-fra-diavolo/
The Last Bite // 58
Serves 2-4
1
1/2 fennel bulb, cored and sliced thin 2 shallots, peeled and sliced thin
Ready in 50 min.
QUALITY SEAFOOD FROM
SHORE TO DOOR.
Since 1981, we’ve been a leader in fresh and frozen seafood. We are an advocate for safety, innovation and sustainability within the seafood industry
ITEM# 4200040 SHRIMP 16/20 P&D T-ON 4200056 SHRIMP 16/20 SHELL ON
5/2lb 6/4lb
ITEM# 4200226 SHRIMP 21/28 P&D T-OFF 5/2lb 4220000 SHRIMP 41/50 T-OFF 5/2lb
The Last Bite // 59
A Holiday Tradition
The Last Bite // 60
Ingredients 3 1/2 cups (495g) all-purpose flour* 2 tsp baking soda 3/4 tsp salt 1 cup (8 oz) unsalted butter, softened
Italian Ricotta Cookies Instructions 1
For the cookies: In a mixing bowl whisk together flour, baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and lemon zest until pale and fluffy (scrape down sides and bottom of bowl occasionally throughout entire mixing process). Mix in ricotta and vanilla extract then blend in eggs one at a time. Set mixer on low speed and slowly add in flour mixture and mix until combined. Cover bowl with plastic wrap and chill 2 hours or up to 2 days. Preheat oven to 350 degrees during last 20 minutes of dough chilling.
2
Scoop chilled dough out 1 Tbsp at a time and shape into balls, drop onto a baking sheet lined with parchment paper or a silicone baking mat. Bake in preheated oven 12 - 14 minutes until underside of cookies are golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool dip tops of cookies in glaze and return to wire rack, immediately add sprinkles if using. Allow glaze to set at room temperature. Store in an airtight container in a single layer.
3
For the glaze: In a mixing bowl whisk together powdered sugar, melted butter, lemon juice or almond extract, vanilla and 4 Tbsp milk until smooth, adding in more milk 1 tsp at a time to thin as needed (you don't want it to be very thin, it should be quite a bit thicker than a dough nut glaze).
4
*Scoop flour directly from container using measuring cup and level top using a butter knife. Don't whisk or sift before measuring and don't spoon into a cup.
1 3/4 cups (370g) granulated sugar 1 tsp lemon zest 15 oz . ricotta , whole milk or fresh (1 3/4 cups) 1 Tbsp vanilla extract 2 large eggs
Glaze 1 Tbsp butter (salted or unsalted), melted 3 3/4 cups (460g) powdered sugar 2 Tbsp fresh lemon juice , or 1 1/4 tsp almond extract and more milk as needed
Yields 4 dozen
1 tsp vanilla extract 4 - 6 Tbsp milk https://www.cookingclassy.com/ italian-ricotta-cookies/
The Last Bite // 61
At Mr. Bruno's Pizzeria & Restaurant, experience the traditional Sicilian values of family, friends and of course food! BUSINESS NAME: Mr. Bruno’s Pizzeria and Restaurant LOCATION: 439 Valleybrook Avenue, Lyndhurst, N.J. 07071 WEBSITE: www.mrbrunosrestaurant.com HISTORY OF MR. BRUNO'S: This is the original Mr. Bruno’s business, opened in 1975 WHAT IS THE MOST POPULAR ITEM ON THE MENU? The Famous Sicilian. Mr. Bruno's is well known in North Jersey for their Sicilian pizza. They offer over 100 different styles of pizza. They also offer special dishes like seafood salad and prime rib. Come in for dinner on Mondays for pasta night! WHAT IS MR. BRUNO'S KEY TO SUCCESS?: Mr Bruno's has something for everyone. Along with their famous Sicilian pizza they have a full restaurant and dessert menu filled with quality dishes and gelato. Private rooms to host your events and parties are available and they also have a beautiful top shelf bar and bar area with imported beers on tap. Whether you plan on hosting an event or stopping by for a beer and a famous Sicilian slice Mr. Bruno's has you covered.
The Last Bite // 62
Owners Howie Rogers & Danny Doran
New!
Fresh Mozzarella Loaf Item# 0700952 8/5lb
Item# 0700951 2/5lb
MOZZARELLA
The Last Bite // 63
wing WING SAUCE
The Last Bite // 64
CHICKEN WINGS
ITEM# 3900911 - FC Steamed Chix Wing ITEM# 3900201 - FC Mild Breaded Chix Wing
With Country Brand Chicken you can be confident that you are using high-quality chicken products that meets the taste and preferences of today’s customer.
The Last Bite // 65
The Last Bite // 66
SUPERIOR PERFORMANCE TOTALLY GREEN ULTIMATE BIODEGRADABLE
0% Chemicals 100% Clean 8000024 8000025 8000028 8000029 8000034
Liquid Blue Dish Soap Heavy Duty Degreaser Glass Cleaner Hard Surface Cleaner with Sanitizer Tile and Grout Cleaner
8000043 8000047 8000054 8000066 8000070
Stainless Steel Cleaner Hood Ranger Cleaner Marble & Granite Cleaner Oven and Grill Cleaner Deep Fryer Cleaner
The Last Bite // 67
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.
The Last Bite // 68
The Last Bite // 69
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.
The Last Bite // 70
or visit Commercial.Keurig.com.
Coffee Flavors
#5610001
#5610008
#5610007
#5610000
#5610004
#5610003
#5610005
#5610009
#5610002
#5610006
#5610012
#5610010
Other Offerings
#5610011
The Last Bite // 71
The Last Bite // 72
For additional information, please contact:
Dawn Fallon David’s Cookies
Description
Cell: 973-945-5568 dawn@davidscookies.com
Chocolate Chip Cookie Lava
Rob Rennar Key Impact Sales
Cell: 973-641-4901 rrennar@kisales.com
Pack Size
Ferraro #
David’s #
24/6.5oz.
4401565
95836
2/10” Cut 14
4400358
95290
2/10” Cut 14
4401407
81011
2/10” Cut 14
4400783
81209
2/10” Cut 14
4401406
81002
2/10” Cut 12
4400053
81001
24/5.75 oz.
4400070
95831
24/4.25 oz.
4400054
95801
2/6 lb. Trays 48-4 oz.
4400359
13227
5 lbs.
4400357
09213
David’s Cookies chocolate chip cookie dough surrounds a rich chocolate ganache center. Heat and top with a scoop of vanilla ice cream for the perfect sundae! (Heat & Serve)
Coconut Cloud Cake A rich chocolate cake base is layered with milk chocolate & white chocolate mousse and covered in handcrafted chocolate ganache drizzled with white chocolate.
Triple Chocolate Cheesecake A rich chocolate cake base is layered with milk chocolate & white chocolate mousse and covered in handcrafted chocolate ganache drizzled with white chocolate.
Monster Cheesecake Standing tall! This delicious New York style cheesecake with a traditional graham cracker crust is the perfect way to end your meal. We suggest two forks – perfect for sharing!
Strawberry Cheesecake A thick layer of luscious strawberry glaze tops our original cheesecake. Add a garnish of fresh strawberries for a yearround flavor favorite! (Pictured: Serving Suggestion)
NY Cheesecake Using the best quality ingredients, we blend cream cheese with fresh eggs and sugar and pour over a graham cracker crust. A cheesecake that makes New York proud!
Individual Chocolate Trilogy
(8 oz. slices!)
Calling all chocolate lovers! Enjoy rich chocolate cake layered with dark chocolate, milk chocolate & white chocolate mousse and finished with dark chocolate curls.
Individual Tuxedo Bombe A rich chocolate cake base is layered with milk chocolate & white chocolate mousse and covered in handcrafted chocolate ganache drizzled with white chocolate.
Coconut Macaroon Brownie Our classic brownie is topped with a layer of sweet & chewy coconut macaroon and generously drizzled with chocolate fudge.
Assorted Biscotti Enjoy a bite of Italy with our twice baked biscottis. Perfect pairing with a cup of coffee or after dinner drink.
approx. 90 cookies
Manufactured By David’s Cookies - foodservice.davidscookies.com | Ph: 973.227.2800
Valay™ Nap $ 'XUDEOH 2QH $W $ 7LPH 1DSNLQ When quality matters just as much as cost and convenience, Valay Nap delivers with 1 and 2-ply napkins WKDW DUH LGHDO IRU IRRG VHUYLFH DQG XSVFDOH RIˉ FH IDFLOLWLHV Valay™ Nap 3URGXFW &RGH
3URGXFW 'HVFULSWLRQ
Pack&DVHV 3HU 3DOOHW Size
6000052 4500VN
Valay Interfolded White Napkin 12/500 (6,000) 2-ply
24/250ct 63
6000082 5000VN
Valay Interfolded Kraft Napkin 12/500 (6,000) 2-ply
1/6000ct 63
%HQHˉ WV • One-at-a-time dispensing • Reduces waste and controls cost • 2-ply and 1-ply options
NEW! Valay Nap Dispenser Featuring smooth, one-at-a-time dispensing and quick loading, our new Valay Nap dispenser looks great and helps reduce waste. Now delivering along with every order of Valay Nap! â„¢
• Sleek appearance on any surface • Easy to load • Napkins are clean and protected • Advertising space for customized marketing opportunities 3URGXFW &RGH NT111 6000059
3URGXFW 'HVFULSWLRQ Valay Nap Tabletop Dispenser
Pack8QLWV 3HU &DVH Size 1/ea24
• Delivers superior quality • Convenient and easy to use
OUR PRODUCTS
Item #6000308
Item #6000059
Item #6000311
(Coming Soon)
ALL ITEMS Paper Toilet Tissue Jr Jumbo 9 Inch Napkin White 6.4x10.8 Valayna Dispenser Tabletop Valay Nap Napkin High/Tall Fold Napkin Beverage 9.75x9.5 Napkin Jr Low Fold 7x12 Napkin Kraft 6.4x10.8 Valayna Towel C Fold White Towel Roll White Towel Roll Natural Paper Toilet Tissue Premium 2 Ply 1000sh Towel Harwound Kraft 800’ Towel Harwound White 800’ Dispenser Toilet Paper Black Plastic Dispenser Towel Proprietory Black Towel Center Pull
Item #6000006 Item #6000052 Item #6000059 Item #6000068 Item #6000069 Item #6000071 Item #6000082 Item #6000097 Item #6000098 Item #6000099 Item #6000275 Item #6000304 Item #6000307 Item #6000308 Item #6000311 Item #6000417
The Last Bite // 75
HAM TURKEY ROAST BEEF MORTADELLA CAPICOLA PASTRAMI CORNED BEEF
Ferraro Foods offers a tasteful selection of delicatessen meats for preparing an eclectic antipasto platter or a delicious sandwich. Our authentic flavors please the palate by showcasing four distinct tastes: sweet, salty, sour and bitter. The Last Bite // 76
Serve the great tasting flavors of Mexico.
ITEM# 5302336
ITEM# 5300025 ITEM# 5300023
ITEM# 5302337 ITEM# 5300026
#1 BRAND IN MEXICAN SOFT DRINKS
Exclusive Mexican flavor with natural sweeteners and natural flavors which make Jarritos a delicious fruit flavored soda that is the perfect complement to your Mexican fare. Served in iconic glass bottles since 1950.
° #1 Brand in Mexican soft drinks ° Natural sugar ° Caffeine free ° 11 natural fruit flavors
ITEM# 5300024
ITEM# 5300022
SPARKLING NON-ALCOHOLIC SANGRIA DRINK
A favorite among Mexico’s beverage culture since 1902. Made with natural sugar and featured in its iconic glass bottle, your customers are sure to enjoy our unique apple offering. Also available in Green Apple Flavor.
° #1 Hispanic apple soft drink in Mexico & the U.S. ° Iconic glass bottle and made with 100% natural sugar ° Available in the traditional Red Apple, as well as, Green Apple flavors
° No BVO* The Last Bite // 77
J&V PIZZERIA est 1950 LOCATION: 6322 18th Ave, Brooklyn, NY 11204 J&V Pizzeria, named after original owners John and Vinny, has been in business for an incredible 68 years! And this food has only gotten better with age. J&V specializes in pizza, calzones, strombolis, spinach, sausage & meatball rolls but everyone's favorite item on menu is the JOJO sandwhich, which is made with garlic bread rather than a traditional roll. J&V believes what sets them apart from the competition is the fact that everything is made from scratch daily. When eating at J&V customers can be confident that they are always receiving the freshest food possible made by a very welcoming and friendly staff. J&V's 68 years in business is enough to prove the excellent quality of food they are serving. J&V chooses to work with Ferraro Foods for a few key reasons. Over the years they have developed a very close relationship with Ferraro's sales team. They believe Ferraro Foods is a very professional company who goes above and beyond to provide exceptional services. If you find yourself in the area be sure to stop in and grab a slice or maybe a JOJO sandwich. The combination of their delicious food and friendly staff will be sure to keep J&V in business for another 68 years!
The Last Bite // 78
The JOJO
ROBE produces certified Non GM Canola Oil and is located in the Riverina region of NSW—the heart of Australian’s Canola growing area.
Long Fry Hours No Flavor Transfer Low Absorption 35 lb. Plastic Jib 100% Traceability Certified Non GMO Zero Chemicals Item # 3500089
Moderate levels of Omega3 fatty acid which is good for health in terms of lowering the LDL (bad Cholesterol).
The Last Bite // 79
Proudly offer SunnyD on your kids menu Ferraro code 5100335
The Last Bite // 80
100% VITAMIN C PER 8 OZ SERVING
60 CALORIES PER 8 OZ SERVING
Ferraro code 5100334
©2018 Sunny Delight Beverages Co.
New Flavors & Displays Now Available Convenient Grab & Go Pack
Item# 3800024
Item# 3800025
Item# 3800023
3TABLE TIER TOP
DISPLAY
Assembled Dimensions 21.5" x 12" x 6.75"
Holds 3, 12ct Displays Item# 8500113
The Last Bite // 81
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
The Last Bite // 82
Peel. Sip. Savor.
AN ITALIAN TRADITION SINCE 1932
The Last Bite // 83
Ferraro Foods offers a wide variety of smallwares for all your foodservice needs Visit: https://www.ferrarofoods.com/products Product categories include: Asian Cookware Asian Table Ware Bakeware & Supplies Bar Supplies Catering & Buffetware Food Preparation Gas & Electric Units Janitorial Kitchen Utensils Melamine, Asian Melamine, Western Professional Cookware Ramekins Security Cage Shelving Signage Table Top Services Tankless Water Heater Worktables
The Last Bite // 85
100% PURE IMPORTED GRATED
Pecorino Romano ITEM# 0800110 4/5lb TUBS
Now Packed in Tubs!
The Last Bite // 86
ITEM# 4100185
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.
The Last Bite // 87
ITEM# 4101107
PRECOOKED · NO BOIL · CUTS PREP TIME IN HALF
Provolone ITEM# 0130060
The Last Bite // 89
The Last Bite // 90
100% PINEAPPLE JUICE Endless Menu & Beverage Applications
Features & Benefits • • • • • • •
All Natural 100% Fruit Juice Shelf Stable NON GMOQuality; Consistent Taste Premium NATURALLY Supreme Flavor Year-Round GLUTEN FREE & Ready to Use Convenient BPA-FREE PACKAGING Excellent Source of Vitamin C Good Source of Vitamin A & E
BPA-FREE PACKAGING
NON GMO
NATURALLY
GLUTEN FREE
If it doesn't say Dole, it isn't.
#askfordole
ADD A SPLASH OF PARADISE TO YOUR MENU!
The Last Bite // 91
The Last Bite // 92
SO EASY TO LOVE
DRINK | ENHANCE | SHAKE | BLEND
ITEM# 5103751 ITEM# 5103752 48 OZ 48 OZ SUMMER STRAWBERRY TROPICAL HARMONY
ITEM# 5103753 48 OZ MELLOW MANGO
ITEM# 5103754 48 OZ HARVEST GREENS
ITEM# 5103755 48 OZ BLOOMING BERRY
ITEM# 5103756 48 OZ PERFECT PEACH
The TheLast LastBite Bite////93 11
BUSINESS NAME: La Strada LOCATION: 355 Millburn Ave, Millburn, NJ 07041 WEBSITE: www.lastradanuova.com THE HISTORY OF LA STRADA: La Strada has been a valued Italian restaurant in Millburn NJ for 40 years. It has been owned for the last 12 years by Massimo Dipietro and Antonio Coppola. La Strada is a staple on Millburn Ave in Millburn which used to serve parents and grandparents now serves their extended families. It's a full service pizzeria which has been serving the Millburn school system lunch for many years. This full service restaurant also has an outside patio that seats 40. WHAT IS THE MOST POPULAR ITEM ON THE MENU? The restaurant is known for it’s seafood dishes especially seafood fra diavolo and grilled salmon WHAT IS LA STRADA'S KEY TO SUCCESS?: Massimo and Antonio log 100 hours a week each which is the secret to their success, one or both are always on the premises either cooking or making pizza. It’s not easy to “stay on top of your business these days,” says Massimo. They credit their success to working hard, making a consistent product and their dedicated employees. They are fortunate enough to have some long term employees who really care about the business “as if it were their own” a really hard trait to find in people today. WHY WORK WITH FERRARO FOODS?: La Strada has been a long time customer of Ferraro Foods, as Massimo stated, “if you want the best imported products from Italy then you have to buy from Ferraro Foods”.
The Last Bite // 94
Bag in Box
Soda Syrups Easily refill your soda machines and always have an abundance of refreshingly sweet beverages on hand!
Cola · Diet Cola · Sweet Iced Tea Pink Lemonade · Lemon Up · Root Beer · Orange · Fruit Punch The Last Bite // 95
GRANDE FRESH CHEESES
White Pie featuring Grande Ricotta
Reminiscent of cheeses handmade in the Italian countryside, Grande Fresh Cheeses are made of all natural ingredients, free of additives, fillers and preservatives.
The Last Bite // 96
Grilled Panini featuring Grande Fresh Mozzarella
GRANDE FRESH MOZZARELLA • Distinctively pleasant, authentic flavor reminiscent of fresh mozzarella handmade in the Old Country • Available in five sizes make it perfect in variety of applications GRANDE FRESH CURD • Full-cream curd provides exceptional flavor and mouth feel • Easy to work with and versatile GRANDE RICOTTA • Made from freshest, purest ingredients, including sweet whey, whole milk and sweet cream • Clean flavor brings out the flavors of other ingredients without overpowering them
CONSUMERS WILL UPGRADE TO PREMIUM PIZZA INGREDIENTS EVEN WITH AN UPCHARGE Make sure you deliver your customers premium cheeses in your menu
FRESH MOZZARELLA 700096
Ciliegine
1
/3 oz. Ball
2/3 lb. Reclosable Container
applications including
700097
Bocconcini
1 1/2 oz. Ball
2/3 lb. Reclosable Container
Grande Fresh Cheeses.
700098
Ovoline
4 oz. Ball
2/3 lb. Reclosable Container
700093
Rotondino®
10 oz. Ball
2/5 lb. Reclosable Container
700094
Cepponelli®
11.43 oz. Logs
1/5 lb. Reclosable Container
Pillow
2/10 lb. Vacuum•Pak
*Datassential Pizza Study, 2018
FRESH CURD 700980
Fresh Curd
RICOTTA 900975
Del Pastaio®
Impastata
2/5 lb. Reclosable Container
900976
Sopraffina®
Smooth
6/3 lb. Reclosable Container
Tenera®
Fine Curd
6/3 lb. Reclosable Container
900174
For more information on Grande Fresh Cheeses contact your Distributor Sales Representative, visit us at www.grandecheese.com or call Grande at 800-8-GRANDE (800-847-2633)
The Last Bite // 97
Delicious Italian food starts
with the perfect garlic dipping sauce!
Grandioso® Dipping Sauce offers authentic Italian flavor and quality. This ready-to-use garlic sauce transforms ordinary bread or rolls into the perfect match for all of your favorite Italian pasta dishes and salads. Compliment your best Italian staples with the garlic flavor of Grandioso® Dipping Sauce.
Item# 4750430 96/1.5oz.
Hidden Valley® and the Hidden Valley® logo are registered trademarks of the HV Food Products Company and are used under license, distributed by Ventura Foods, LLC, Brea, CA 92821, USA, Smart Balance® is a registered trademark of Boulder Brands, Inc. and is used under license, distributed by Ventura Foods, LLC, Brea, CA 92821, USA. All other logos are registered trademarks of Ventura Foods, LLC, Brea, CA 92821 USA. ©2017 Ventura Foods, LLC.
THE ITALIAN TRADITION OF HIGH QUALITY PASTA
Excellence since 1886
De Cecco Method stays true to our over 130 year old family recipe The Last Bite // 99
IMPORTS
ITEM# 2000116 5060100 5060116 5060117 1400222 1400190 5060107 5060109 5130240 5130361
CAPERS 6/32 OZ PEPPERONCINI 4/1 GAL BANANA PEPPER MILD SLICED 4/1 GAL BANANA PEPPER HOT SLICED 4/1 GAL SLICED GREEN OLIVE 6/10 LB BLACK OLIVE PITTED 6/10 LB ROASTED RED PEPPERS 6/10 LB ROASTED RED PEPPERS 6/3 KILO GIARDINERA 4/1 GAL ARTICHOKE HEARTS WHOLE 6/3 KILO
The Last Bite // 100
ITEM# 0800900 1500014 5060150 2000005 3000028 1400183 1400184 1400185 1400186 1400240
CALABRIAN CHILE PASTE 2/800 GRM ARTICHOKE W/ STEM ROMANA 6/3 KILO RED & GREEN PEPPER STRIPS 6/10 LB OREGANO SPICE 1/5 LB ANCHOVIES 24/28 OZ OLIVE KALAMATA WHOLE LG 4/2 KILO OLIVE KALAMATA PITTED 4/2 KILO OLIVE WHOLE KALAMATA 27LB TUB OLIVE KALAMATA PITTED 22LB TUB OLIVE KALAMATA WHOLE 4/1 GAL
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.
The Last Bite // 101
No holiday recipe is complete without Producers Pack! The finest raw ingredients from around the world
The Last Bite // 102
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
ADDITIONAL FLAVORS AVAILABLE
Add a new dimension of hot and sweet flavor to any recipe. Our Gochujang sauce is versatile and ready-to-cook, with an ideal consistency delivered from original Gochujang paste .
The New Go-To Sauce GO·CHU·JANG Hot culinary trend No MSG
VEGETABLE EGGROLL ITEM# 3405627 ADDITIONAL FLAVORS AVAILABLE
No corn syrup Full of umami
Made with real garlic & onions
Serving Suggestion
GoChuJang Chicken Bun with Crunchy Asian slaw
KALE & VEGETABLE DUMPLING ITEM# 3600412
Steam Cake Bun • • • • •
Item# 3600409 Precooked Frozen Made with wheat flour Vegetarian Ready to use
Spicy and savory gochujang marinaded chicken with creamy mayo sauce in a bun topped with crunchy Asian style slaw
COCONUT SHRIMP SPRING ROLL ITEM# 3600091
The Last Bite // 103
Discover real Italian taste and the art of eating and living the Italian way,
La Dolce Vita.
The Last Bite // 104
The Last Bite // 105
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
The Last Bite // 106
ITEM# 2000914 SEA SALT GRINDER 4.25 OZ
ITEM# 2000915 PEPPERCORN GRINDER 4.25 OZ
ITEM# 2000912 SEA SALT GRINDER 2.83 OZ
ITEM# 2000913 HIMALAYAN PINK SALT GRINDER 4.25 OZ
ITEM# 2000911 BLACK PEPPERCORN GRINDER 1.34 OZ
The Last Bite // 107
EDITION EIGHT