The Last Bite: Edition 5

EDITION FIVE

BENEFITS OF ATTENDING OUR FOOD SHOW PAGE 5

THE MYSTERY OF LENT PAGE 7

CUSTOMER SPOTLIGHT FAMOUS FAMIGLIA

PAGE 49

PATRIZIA'S PAGE 21

Seafood Lasagna

Potatoes & Onions

PAGE 9

PAGE 12

A great meal to try during Lent

Produce Paul talks about

Valentine's Ravioli Employee Spotlight

A meal for that special someone.

PAGE 11

Not 1, but 3 great Ferraro employees

PAGE 55

Magazine Staff

Customer Spotlight

Amanda Miskov Designer/Publisher amiskov@ferrarofoods.com

PATRIZIA'S PAGE 21 FAMOUS FAMIGLIA PAGE 49

Benefits of Attending our Food Shows PAGE 5

The Mystery of Lent PAGE 7

Potatoes & Onions PAGE 12

Dicing an Onion PAGE 14

Employee Spolight PAGE 57

Eric Eigen Editor eeigen@ferrarofoods.com

Seafood Lasagna PAGE 9

Valentine's Ravioli PAGE 11

Italian Sauage Soup PAGE 59

Pasta E Fagioli PAGE 73

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

Welcome!

W

ith the start of each new year, we make resolutions. We say that this year will be the year that we stick to our plans. With an entire year now ahead of us, we can look forward to a clean slate.

But what are we resolving to do? How should we educate our customers?

After the Christmas trees have been taken down, the lights have been put in the closet – after the guests have all gone home, we are left to our own devices in a month where there seems to be little to look forward to. Now that the slow season is upon us, perhaps you are focusing on cutting food costs or for the motivated owner, you’ve been inclined to find ways to draw your customers into your restaurant. For some restaurants, there are still holidays to celebrate and so, what about Valentine’s Day? How about some heart shaped ravioli to add some romance to the dinner? In 2018, like the Last Bite magazine, like our customers, should follow the famous catch line of the “new year, new me” mentality. Reinvent!

While those resolutions can be very successful, many times they are not. We need to be realistic when setting goals for the year. One thing we would like to do is promote our food shows in 2018. With 3 upcoming shows, we are looking to reinvent how our events become successful. As an industry, there are varied challenges to overcome and always new opportunities to seize.

In this issue, the one sure thing we want our readers/customers/chefs to focus on is our shows!! We cannot be successful unless we are pushed to innovate. More people means more vendors, means more ideas, and which means more creativity. You need you be proactive, especially when it comes your menus, 2018 is an opportunity to look at the slate of new food trends that promise to take shape throughout the year and to then apply them to your business. If you have a lofty goal and you’re a determined person, go for it. But if you know that you’re the type of person to give up halfway through a big change, then maybe it’s time to think on a smaller scale. In this issue, you will find an article that will give you all the reasons you should attend our show.

As we celebrate the Last Bite going into its 2nd year, we are looking to celebrate your achievements that will eventually transform the restaurant industry and at the same time pave the way for its future success. And, along the way, sit back and enjoy the shows.

Best regards,

The Last Bite Staff

APRIL 16 2018 Golden Nugget - Atlantic City, NJ

Spring Food Show

MAY 7 2018 Harrah’s Cherokee - North Carolina

Southern Region Show

NOVEMBER 5 2018 Tropicana- Atlantic City, NJ

Winter Food Show

2018 Ferraro Food show dates have been Announced!!

Golden Nugget, Atlantic City– April 16th Harrah’s/Caesars, Cherokee NC – May 7th Tropicana, Atlantic City NJ – November 5th Join us and discover the hottest new products, manufacturers, and trends at the 2018 Ferraro Food Show. With nearly 170 vendors exhibiting at our show floor, we want our show to be the place to be for our independent and chain pizzeria owners and managers.

Capitalize on the benefits in attending Whether you are a chef or an owner, there are many advantages to attending our annual food shows. While taking time away from your restaurant is an issue since you typically will have to travel to attend these shows, there are many reasons to participate in our shows that include gaining valuable experience, knowledge, product exposure and more.

In no particular order, the below points are valuable reasons to attend our food shows.

1. Gain exposure to new food trends and services that are available through Ferraro.

This is a great way to learn about what’s hot, what’s fading and what your restaurant needs to have or do right now.

2. Stimulate new ideas and creative recipes to innovate your menu.

Gaining this knowledge is endless – your competition at the show, your general experience at the show and even your participation at the show will inspire new inventive ideas.

3. Meet your vendors Meet your vendors who you can lean on, learn from and possibly set up in house demos of their products.

Perhaps they can show you different cooking methods.

4. Learn what other restaurants in your industry are doing See what other resturants are doing without having to go to great lengths since their business information will be easily accessible. Ask yourself how do you compare to your competition and evaluate your strengths and weaknesses to best support your business.

5. Get answers right away Get answers right away, from a sales person, management or, most importantly, the manufacturers regarding their products, since foods shows allow for immediate communication and easy, accessible outlets of exposure for both vendors and restaurants.

6. Meet colleagues, chefs and owners from your own industry. Compare notes!

7.

Save money!!

Ferraro partnered vendors are offering allowances to all customers that attend the show. Place orders and negotiate contracts if needed!

8. Have fun. Yes – have fun!

Come with your family. Nothing gives a chef or owner more energy than a good time with their family while working at the same time to keep them motivated and to want to work more!

Hope to you see you at the show!

The Last Bite // 5

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

4100183

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

The Mystery of Lent

W

hat Is Lent? Lent is the penitential season of approximately 40 days set aside by the Church in order for the faithful to prepare for the celebration of the Lord’s Passion, Death and Resurrection. During this holy season, inextricably connected to the Paschal Mystery, the Catechumens prepare for Christian initiation, and current Church members prepare for Easter by a recalling of Baptism and by works of penance, that is, prayer, fasting and almsgiving.

Even in the early Church, Lent was the season for prayerful and penitential preparation for the feast of Easter. Though the obligation of penance was originally only imposed on those who had committed public sins and crimes, by medieval times all the faithful voluntarily performed acts of penance to repair for their sins.

Ash Wednesday is the clarion call to “Repent and believe the gospel” (Mk 1:15). For the next forty days, the faithful willingly submit to fasting and self-denial in imitation of Our Lord’s forty-day fast in the desert. It is in these dark and still nights, these desert-times, that the soul experiences its greatest growth. There, in the inner arena, the soul battles the world, the flesh and the devil just as Our Lord battled Satan's triple temptation in the desert.

His battle was external, for Jesus could not sin; our battle is interior, but with a hope sustained by the knowledge of Christ’s Easter victory over sin and death.

His victory is our renewal, our “spring” — which is the meaning of the Anglo-Saxon word, “lengten” or Lent.

In this penitential season we have the opportunity to make an annual spiritual “tune-up”, a 40-day retreat with Our Lord. Have we allowed worldly cares and the “daily drama” to obscure our call to holiness? Have self-love and materialism eroded our relationship with God? Then let us renew our efforts, and through our Lenten observance, discipline the body and master it as we “follow in the footsteps of the poor and crucified Christ” (St. Francis of Assisi).

CREDIT: http://www.catholicculture.org/culture/ liturgicalyear/activities/view.cfm?id=1010

The Last Bite // 7

Bell Harbor Seafood takes pride in backing our products with an unwavering commitment to quality, variety, value and service

WHITE SEAFOOD LASAGNA DIRECTIONS

1. Preheat oven to 350°. Cook

lasagna noodles according to package directions; drain.

2. Meanwhile, in a large skillet, heat

INGREDIENTS • • •

Enjoy your Lenten diet with this delicious meatless recipe

• • • • •

9 uncooked lasagna noodles 1 tablespoon butter 1 pound uncooked shrimp, peeled and deveined 1 pound bay scallops 5 garlic cloves, minced 1/4 cup white wine 1 tablespoon lemon juice 1 pound fresh crabmeat

CHEESE SAUCE: • 1/4 cup butter, cubed • 1/4 cup all-purpose flour • 3 cups 2% milk • 1 cup shredded part-skim mozzarella cheese • 1/2 cup grated Parmesan cheese • 1/2 teaspoon salt • 1/4 teaspoon pepper •

Dash ground nutmeg

RICOTTA MIXTURE: • 1 carton (15 ounces) part-skim ricotta cheese • 1 package (10 ounces) frozen chopped spinach, • 1 cup shredded part-skim mozzarella cheese • 1/2 cup grated Parmesan cheese • 1/2 cup seasoned bread crumbs • 1 large egg, lightly beaten TOPPING: • 1 cup shredded part-skim mozzarella cheese • 1/4 cup grated Parmesan cheese • Minced fresh parsley

butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan.

3. Add garlic to same pan; cook 1

minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops.

4. For cheese sauce, melt butter over

medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce.

5. Spread 1/2 cup cheese sauce into

a greased 13x9-in. baking dish. Layer with three noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese and seasonings.

6. Bake, uncovered, 40-50 minutes or

until bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley. Yield: 12 servings.

Recipe courtesy of: https://www.tasteofhome.com/recipes/white-seafood-lasagna

The Last Bite // 9

Item #4100115 1/6lb

VALENTINE RAVIOLI DIRECTIONS

1. Melt butter in large skillet over medium heat.

2. Add shallot and sauté 1

minute. Add fennel and sauté until translucent, about 15 minutes, stirring frequently.

3. Add wine and lemon juice and bring to simmer. Allow liquid to reduce about 2 minutes, stirring occasionally. Stir in parsley and remove from heat.

4. Stir in cream until combined.

INGREDIENTS Fennel Pasta Sauce

A DINNER FOR

Your Special SOMEONE.

Nothing says romance like creating a surprise meal for your valentine!

With pre-made, heart-shaped ravioli, this recipe ensures a hassle free and romantic dinner for your special someone.

• 4 tbs unsalted butter • 1 shallot, chopped

5. Place freshly cooked and

drained ravioli in large bowl. Toss with sauce. Divide ravioli among plates, spoon remaining sauce over top, and garnish with basil and shaved parmesan.

• 3/4 cup diced fennel • 1/2 cup dry white wine • 1 tbs lemon juice • 2 tbs heavy cream • 1 tbs Italian parsley • 1 tbs fresh basil

Romantic Combination This pasta sauce prominently features the crisp, anise-like flavor of fresh fennel bulb cooked with white wine and parmesan cheese.

This brightly-flavored sauce pairs perfectly with ravioli. If fennel bulb isn’t to your liking, simply substitute fresh leek for a milder sauce.

Heart shaped ravioli available from Ferraro Foods for a limited time.

The Last Bite // 11

Produce Paul on Potatoes and Onions

A

s freight rates climb and trucks are hard to find, at Ferraro we are combining Spanish onions (jumbo yellow) with Idaho potatoes out of Idaho on rail cars to stay completive in our Markets. Let Produce Paul educate you on the various types of onions and characteristics of the Burbank potatoes.

Onion Traits - Fall/Winter • Available August through May in yellow, red and white • Easy to recognize by their multiple layers of thick, darker colored skin • Commonly lower in water content, they have a longer shelf-life • Range in flavor from mild to pungent • Best for savory dishes that require longer cooking times or more flavor

Colors of Onions Bulb onions can be yellow, red, or white.

Approximately 87 percent of the crop is devoted to yellow onion production, with about eight percent red onions, and five percent white onions.

Yellow Onions Yellow Onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor.

The Last Bite // 12

Red Onions Red Onions, with their wonderful color, are a good choice for lots of fresh uses or for grilling, charbroiling, and roasting. Red onions are mild and sweet in flavor and mainly used for salads.

White Onions White Onions are often used in prepared salads, white sauces, and is the traditional onion for classic Mexican cuisine. They have a golden color and sweet flavor when sautéed. White onions have a sharper more pungent flavor, thin skin, and are mainly used for salsa and chutneys.

W

e are carrying a full line of Idaho potatoes all counts 100 to 60 size. Also, 10oz #2 for Frying will be Burbank variety which has a distinctive earthy flavor. The high solid (starch) yields a grainy texture and slightly chewy skin which bakes up dry and fluffy, and fries crisp and golden brown.

History It was not until the Russet Burbank potato was developed by American horticulturist Luther Burbank in 1872 that the Idaho potato industry really took off. Burbank, while trying to improve the Irish potato, developed a hybrid that was more disease resistant. He introduced the Burbank potato to Ireland to help combat the blight epidemic.

He sold the rights to the Burbank potato for $150, which he used to travel to Santa Rosa, California.

In Santa Rosa, he established a nursery garden, greenhouse, and experimental farms that have become famous throughout the world. By the early 1900s, the Russet Burbank potato began appearing throughout Idaho. https://whatscookingamerica.net/ History/PotatoHistory.html

Characteristics Idaho Russet Burbank Potato

Shape and color

These delicious tubers have carried the famous Grown in Idaho® seal for over 100 years. They are the most loved, most used potato in America.

Idaho Russet Burbanks are oblong in shape, with light russet-brown netting, shallow eyes, and white flesh.

Features The Burbank is outstanding in both the commercial and domestic kitchen. Fried, baked, mashed, roasted, even dehydrated—these potatoes do it all. The Burbank bakes lighter and fluffier than other varieties and, if stored properly, has a high-starch, low-sugar content—ideal for light, crispy French fries.

Availability Burbanks mature late in the growing season and store well in a dark, climate-controlled environment. They are available nearly year-round—staying freshest from October through July of each year.

The Last Bite // 13

Cooking Rules

L

How to Dice Onions

arge, three-quarter-inch-plus dice are used to flavor soups and stocks and will typically be strained out and discarded after their flavor has been extracted through simmering. Large dice can also be used for skewering and grilling, or occasionally for stir-fries or dishes in which they will be further chopped or blended after cooking. Medium (half-inch) dice are commonly used for hearty stews, soups, braises, or sauces, while small (quarter-inch) dice are used in smoother, more refined sauces, stews, curries, or braises; in meat recipes, like meatballs or meatloaf; and in raw preparations, like salsas and some salads. When cooked for a long time, they'll melt into a sauce.

Dice smaller than that are called brunoise and are not commonly used in home-cooked dishes. You might see them in fancy restaurant dishes, like beef tartare or some pâtés.

Step 1: Trim the Stem End

Step 2: Slice in Half

Hold the onion steady with your non-knife hand, and trim off the stem end by about a half inch.

Lay the onion flat on its cut surface and slice it in half, using your non-knife hand to hold it steady.

Step 3: Peel Off the Outer Layer Peel off the remaining skin. The first pale layer underneath the skin can often be dry and tough, so it's a good idea to remove the outermost layer as well to reveal the more tender flesh underneath.

The Last Bite // 14

Step 4: Cut Along the Z-Axis

Step 6: Cut Along the X-Axis

Lay the onion flat, and make a series of horizontal slices, holding the top of the onion steady with the tips of your fingers. Slice nearly all the way through, but keep the root end intact so that the layers remain connected.

Keeping the onion close to the edge of the board in order to give your knife hand clearance will facilitate this process. (Whether you make these cuts or the cuts in step 5 first is a matter of personal preference. Do what feels most comfortable to you.)

Finally, dice the onion by making a series of vertical cuts perpendicular to the ones you just made, again using the knuckles of your nonknife hand as a guide for the blade. As you get toward the root end, you can rotate the onion 90 degrees forward, so that the most stable side is facing down, and continue slicing until just the root remains.

Step 7: Transferring Dice Step 5: Cut Along the Y-Axis Make a series of vertical cuts with the same spacing as your horizontal cuts, again keeping the root end intact. To hold the onion, curl back the tips of the fingers on your non-knife hand, keeping your thumb behind them in order to prevent accidentally cutting your fingertips or thumb. Hold the knife blade directly against your knuckles to guide your strokes.

Do not use your knife blade to pick up chopped vegetables—rubbing it against the cutting board will quickly dull its edge. Instead, use a bench scraper, which is custom-designed for the task.

Happy chopping!

The Last Bite // 15

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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

Item# 3800380 DOUGH BALLS 20OZ Item# 3800391 DOUGH BALLS 10OZ

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HAPPY SAINT PATRICK'S DAY

Potato Gnocchi #4100185

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.

Traditional family dining for 25 years Founders, chefs and brothers, Giacomo and Gennaro Alaio were both born in Naples, Italy and came to the United States when they were just 8 and 10 years old to live in Brooklyn with their grandparents. Coming from a long line of restaurateurs, they were brought up in the restaurant business and always managed to find odd-jobs after school in their father's pizza shop. In the summer months, Giacomo would go back to Naples and work in his cousin’s restaurant in the Spanish Quarters of Naples. It was there that he acquired the passion for cooking. He learned that simple and fresh ingredients make great food. He decided to bring the authentic and simple recipes of the Neapolitan cuisine back to New York and in 1991, they opened up their first Patrizia's restaurant in the Bronx. Through their passion and commitment to serving delicious, authentic Italian food, using only the finest and freshest ingredients, Giacomo and Gennaro have succeeded in opening six more restaurants located throughout the Tri-State area.

One of Patricia’s famous locations is the Staten Island location. STATEN ISLAND, N.Y. An article written by http://www.silive.com gives you a wonderful experience in how the brothers mission to give their guests a one of kind experience.

STATEN ISLAND, N.Y. -- There are a few things to keep in mind before dining at Patrizia's.

First, be sufficiently hungry as you certainly will feast.

Second, steer clear of light-colored clothing as fingers and hands are required with some dishes — and fair warning if you're the birthday girl or boy: Your celebration will be one heck of a raucous affair.

Patrizia's is an exciting new restaurant, a comfortable food fit for the borough with its family-style approach to meals. The concept blends the best of abondanza (abundance) supping — zesty Italian food, bottomless beverages and ever-present yet unobtrusive service — that makes a nice package, particularly for a large group.

This Eltingville location is one of five family-owned operations of the same name in New York and Connecticut. It is a handsome, sparsely decorated restaurant with two lofty dining rooms, floor-to-ceiling glass walls on two sides and an open kitchen area with a wood-burning stove.

If you want to dine traditionally at Patrizia's — app, pasta, entree, dessert, et al — you can do that here with the ala carte menu. But Patrizia's is at its very best with its 10-course prix-fixe deal for $55.

The savory portion of the meal starts with cheese and prepared vegetables and ends with lobster and lamb.

Wine included in the price, albeit pedestrian brands and offered indelicately from the magnum, flows constantly.

The grand finale is an excellent tiramisu and Nutellafilled "puff pastry, which eats more like a doughy crepe.

Remember that meals vary depending on the lunch or dinner. After bread with herbed olive oil could come a platter of coarse caponata, a cherry tomato and onion salad plus burrata imported from Italy, alas a cheese served too chilled for its creaminess to be appreciated.

Fair warning if you're the birthday girl or boy: Your celebration will be one heck of a raucous affair.

But soon will come the showstoppers: Cracker-thin pizza with wood-char flavors topped with a patchwork of melted fresh mozzarella cubes and a well-seasoned, breadcrumb-topped Sicilian eggplant. You may get a perfectly cooked octopus, a chilled seafood salad with calamari rings and shrimp, toothsome baked clams and battered zucchini blossoms paired with a gooseneck of vibrant tomato dipping sauce. Look forward to pasta hand-formed into beggars purses ladled with vodka sauce and stuffed with four cheeses including Stilton.

Then, there is the incredibly messy yet incredibly delicious whole lobster which is cut up into 2-or-so-inch pieces and brick oven-roasted with its roe in a spicy, garlicky olive oil-based sauce. New Zealand lamb, offered at medium temp, is served on the bone and simultaneously presented as sliced, charred strips.

In between the meal and dessert, there is some entertainment, courtesy of the waitstaff and other patrons. If there is a birthday, for instance, servers cluster round the celebrity guest to belt out a tune while swinging linen napkins in the air. Fellow diners should feel compelled to join in. But here's another thing of which to be mindful when dining at Patrizia's: Chiming in on birthday festivities can be too long of a break from the enjoyable food on the table.

By Pamela Silvestri | silvestri@siadvance.com Email the author | Follow on Twitter on June 20, 2013 at 6:00 AM, updated June 20, 2013 at 4:18 PM

The Last Bite // 21

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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

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Pack8QLWV 3HU &DVH Size 1/ea24

• Delivers superior quality • Convenient and easy to use

OUR PRODUCTS

Item #6000308

Item #6000059

Item #6000311

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

(Coming Soon)

Soybean Oil

Clear Liquid Shortening

Canola Oil

Creamy Liquid Shortening

EXCLUSIVELY AT FERRARO FOODS

dressings

Porcini Sacchetti Item # 4100717

Porcini mushroom flavor mixed with ricotta, mozzarella, Parmesan Swiss and fontina cheeses and garlic; wrapped in par cooked mini egg “beggars purses�.

H

aving made a promise to her husband that their children would make it to America and have an opportunity at the American Dream, Mamma Rosa arrived in New York City with her daughter and four sons in the spring of 1970.

As her children, we’d like to share our story with you…

Though the early years were a struggle, Mamma, by God’s grace, always had a way of turning the hardships into opportunities of instilling in us core values through the lessons of life.

Through chores and responsibilities, we learned the value of discipline, teamwork, and commitment. We began working early on in our youth, and through the years gained much experience in the pizza industry in New York City. And, by the summer of 1986, we opened our own pizzeria, Famous Famiglia, in the heart of New York City! In the years to follow, we opened several more pizzerias throughout New York City, winning awards with our quality and customer service standards.

Hence, the Famous Famiglia brand quickly became a leader in the New York pizza market and earned the title of “New York’s Favorite Pizza”.

Today, Famous Famiglia operates company owned and has franchised locations across a diverse mix of venues which include leading airports and transportation hubs, malls and shopping centers, colleges and universities, theme parks, hotels and casinos, stadiums and arenas, military bases, motorways, and in-line urban downtown locations. The Famous Famiglia brand currently operates across the United States, Canada, China, Ecuador, Mexico and the UAE. The Famous Famiglia story is one of triumph and a passion for the spirit of entrepreneurship. It is also one of a return to the very basic principles of the food service industry; serving a quality product, in an efficient and enthusiastic manner, and in a clean and pleasant environment. As the founders of the

Mamma Rosa and her five children leaving Italy for America (April 1970)

company, throughout the growth, it has been a consistent vision for us to instill this culture throughout the organization and, hence, Famous Famiglia has become one of the fastest growing pizza brands, and one of the most respected and admired industry leaders. We are committed to continuing on in this tradition. We are very grateful to all our co workers, business partner franchisees, and to our guests for their support!

God bless you, The Kolaj Family

Management Team Paul Kolaj – Co-Founder and CEO In this role, he is responsible for the overall direction of the company. In August 1986, Paul and his brothers founded the Famous Famiglia pizzeria concept in the heart on New York City. As a strategic business thinker, Paul ensures that the company maintains its focus while delivering results toward its mission. With more than thirty years experience in the field of pizzeria operations, his business acumen with real-world knowledge earns Paul respect in the industry circles.

John Kolaj – Co-Founder and Chief Operating Officer With more than thirty years of hands-on experience in the food service industry, John directs all aspects of the company’s field operating activities. His responsibilities include: managing the design, construction, and maintenance of all company and franchisee-owned operating units; designing the global infrastructure to support and maintain all procurement logistics and product distribution activities; and enabling and empowering his team of professionals to seamlessly manage training and support activities. From supplychain and logistics, design and construction, to steady-state operations, John draws from his decades of experience in the pizza industry to help deliver solutions with impressive results. His strategic forethought and precise execution help deliver significant economies and efficiencies in the expansion and support of the Famous Famiglia operating system.

Giorgio Kolaj – Co-Founder and Global Business Development Giorgio is responsible for leading the company’s expansion efforts both domestically and overseas, and is responsible for all marketing and communications activities. His role in global business development involves site selection, contract negotiations, strategic relationship management, and brand development.

Under Giorgio’s leadership, the Famous Famiglia brand has expanded nationwide and across the globe.

Prior to re-joining the family business in 2004, Giorgio enjoyed a successful career in the high-tech industry, where he worked at IBM Global Services and later helped launch a successful security software company. Giorgio holds a bachelors degree in Computer Science and Business, with Latin Honors. Giorgio serves on the boards of: D.A.R.E. America; Boy Scouts – Queens Council; President’s Advisory Council – Vaughn College; and In Arms Reach.

The Last Bite // 49

GET

FRESH cavendishfarms.com

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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

It takes a lot to keep this clean.

Everything from soap to degreaser.

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OWER - CHEM

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Born: Ecuador

The Last Bite // 57

No Preservatives · No MSG · Superior Freshness

Fresh, superior flavor, aroma and texture.

ITALIAN SAUSAGE SOUP DIRECTIONS

1. In a stockpot or Dutch oven, brown

sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.

2. Stir in beans with liquid and zucchini.

Cover, and simmer another 15 minutes, or until zucchini is tender.

3. Remove from heat, and add spinach.

Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

INGREDIENTS • 1 pound Italian sausage • 1 clove garlic, minced

A hearty winter favorite This rich main-dish soup is loaded with vegetables plus browned Italian sausage that punches up the flavor.

• 2 (14 ounce) cans beef broth • 1 (14.5 ounce) can Italian-style stewed tomatoes • 1 cup sliced carrots 1 (14.5 ounce) can great Northern beans, undrained • 2 small zucchini, cubed • 2 cups spinach - packed, rinsed and torn • 1/4 teaspoon ground black pepper • 1/4 teaspoon salt Sea Salt with Grinder

Recipe courtesy of: http://allrecipes.com/ recipe/12942/italian-sausage-soup/

The Last Bite // 59

Handcrafted Flavor for Any Occasion There are a lot of ways to enjoy the mouthwatering flavor of slow-smoked, hand-crafted Smithfield Pork. Whether it's one of our legendary holiday hams, our succulent and tender marinated pork loins or just a good old-fashioned plate of hickory smoked bacon—we’ve got something delicious just for you.

FROM OUR CEO Between two products equal in price, function and quality, the better looking will outsell the other. ~ Raymond Loewy

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.

25

4600164

44111

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

2/5 lb.

10

4601950

28820

HORMEL® THE PERFORMANCE PEPPERONII®, 12/oz.

2/12.5 lb.

25

4600808

48301

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

2/12.5 lb.

25

O UR C USTOMERS O UR F AMILY

ARE

The Company that introduced Chicken Wings into the Pizza Industry!

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

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

Y

THE ORIGINAL APPETIZER FOR ANY OCCASION

FROZEN APPETIZERS

Y

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

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

©2018 Sunny Delight Beverages Co.

#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

America’s # 1 Kids 100% Juice Brand*

Ferraro Code 5305072

Ferraro Code 5102186

*IRI latest 52 week period ending 5/2015

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.

Item# 4220301 SOUP PASTA FAGIOLI CHEF FRAN 4220312 SOUP LOBSTER / CRAB BISQUE CHEF FRAN 4220725 SOUP ITALIAN WEDDING CHEF FRANCISCO 4221520 SOUP CHICKEN NOODLE CHEF FRAN 4221525 SOUP TOMATO BASIL CHEF FRAN 4221530 SOUP BROCCOLI CHEESE CHEF FRAN 4221535 SOUP ITAL WEDDING CHEF FRAN 4221540 SOUP MINESTRONE CHEF FRAN 4221545 SOUP BOST CLAM CHOWDER CHEF FRAN 4227866 SOUP GRILLED TOMATO W CHEESE CHEF FRAN

©2017 KraftHeinz Company

Small Cans BIG BENEFITS Order# 5001027 5001028 5001029 5001030

Label Furmano’s

Descrippon Case / Pack White Kidney Beans (Cannellini Beans) 24 / 15.5 oz.

Furmano’s

Great Northern Beans

24 / 15.5 oz.

Furmano’s

Garbanzo Beans (Chick Peas)

24 / 15.5 oz.

Furmano’s

Dark Red Kidney Beans

24 / 15.5 oz.

Available through

For this and other great recipes, visit FurmanosFoodservice.com

Roasted Cauliflower and Cannellini Bean Meuniere

PASTA E FAGIOLI DIRECTIONS

1. Heat the oil in a large heavy pot,

then cook the onion, carrot, pancetta, and celery until soft.

2. Add the garlic and cook another minute.

3. Pour in the broth, beans and

chopped tomatoes, and cook for 15 minutes.

4. Remove a few scoops of the bean

mixture and puree or mash, then return to the pot.

INGREDIENTS • 3 Tablespoons of Olive Oil • 2 Large Garlic Cloves, Minced

Keep warm and full on chilly evenings A traditional Italian dish made of pasta and beans that was born out of peasant cooking.

• 1 Large Carrot, Finely Chopped

5. Add the pasta, chopped parsley and seasonings.

6. Cook until the pasta is cooked al dente.

7. Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.

• 2 Celery Stalks, Finely Chopped • 1 Small Onion, Finely Chopped • 1/3 Cup Finely Chopped Pancetta or Bacon (Optional) • 6 Peeled, Seeded and Chopped Ripe Roma Tomatoes (or About 1 (14 Ounce) Can Chopped Tomatoes) • 1 Quart Chicken Broth • 2 (14 Ounce) Tins Cannellini Beans (or Equivalent, Prepared From Dried) • 1 1/4 Cup Small Pasta (Tubettini or Ditalini) • 1/3 Cup Chopped Fresh Parsley • Salt & Pepper • Dash Of Red Pepper Flakes Recipe courtesy of: http://www.italianfoodforever. com/2012/01/pasta-e-fagioli/

The Last Bite // 73

FETA CHEESE

AN AUTHENTIC GREEK TASTE AN AUTHENTIC GREEK TASTE

IMPORTS

Item #4000312

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.

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Sani-Safe

®

Pizza/Cheese Knives & Cutters

27

12/27/13 12:05 PM

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

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

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

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

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