DiCarlo monthly flyer August2016
- Gourmet Salts
- Fresh Apple Slices
- Choice Roast Beef
- Balsamic Vinegar
- Amarena Cherries
Mistakes to Avoid
at Your Restaurant
A Restaurant Cleaning
Cheese of the Month
Imported Shaved Parmesan Cheese
#18480 4/5 lb.
Prima Latte sources the finest quality Parmesan Cheese from around the
world. This Parmesan Cheese is aged a minimum of 10 months to ensure
its sweet and nutty flavor. This shaved product offers the high quality and
taste of imported cheese and the convenience in a ready to use product.
Fig & Prosciutto Flatbread Pizza with Shaved Parmesan
2 tbsp. flour
16 oz. pizza dough
2 tbsp. extra virgin olive oil
4 oz. prosciutto
8 oz. fresh mozzarella, sliced
5-6 figs thinly sliced
1.5 cups arugula
1/4 cup parmesan cheese, shaved
1/2 tsp. sea salt
Preheat oven to 350 degrees.
If your dough is refrigerated, allow it to come to room temperature before working with it. Roll and shape it to desired size.
Brush a little olive oil on the dough and top with prosciutto and mozzarella. Transfer dough to baking sheet or pizza stone and
bake for 15 minutes (or until crust has started to crisp).
While the pizza is in the oven, carefully top the pizza with figs and bake for 3 more minutes. You want to give the figs time to
warm up and heat throughout without over cooking them.
While the figs are warming, place arugula in a bowl and toss with olive oil and sea salt.
Remove pizza from oven and transfer to a cutting board. Allow pizza to sit for 1-2 minutes before slicing. Top with arugula and
Pasta of the Month
Breaded Piccanti Ravioli
#187102 2/3 lb. cooked
Ricotta and mozzarella cheeses blended with spicy jalapeno peppers;
wrapped in wonton dough and coated with rustic bread crumbs.
- Chilled avocado and cilantro soup
- Two fresh salsas: Citrus-mint-mango and cucumber-red onion-tomato.
- Scallops and shrimp ceviche with a salsa of mangoes, lime juice and
- Bed of lightly dressed spring greens and a chilled tomato sauce.
- Roasted tomato salsa, lime & avocado sour cream
What’s new at DiCarlo...
Pink Himalayan Sea Salt
Rosemary Sea Salt
#383420 2/5 lb.
Roland® Himalayan Salt comes from salt mines in
Pakistan. Its pink color comes from the salt's rich
mineral content. Its fine texture makes it ideal for
#383424 2/5 lb.
Roland® Rosemary Sea Salt is a flavorful blend of
solar-evaporated sea salt and ground dried rosemary.
The salt crystals are delicate and flaky which allows
them to slowly melt on the tongue.
Applewood Smoked Sea Salt
Black Lava Sea Salt
#383426 2/5 lb.
Black Lava Salt is traditionally from Hawaii. Roland®
Black Lava Salt is a blend of solar-evaporated Pacific
sea salt and activated charcoal. It has a stunning
black color and a silky texture.
#383422 2/3.5 lb.
Roland® Smoked Applewood Sea Salt is the result
of smoking delicate, flaky sea salt over applewood.
It has a smoky, slightly fruity taste which subtly
enhances dishes without overpowering them.
Balsamic Vinegar DOP
#305430 6/250 ml.
Freezerfrige® Hashbrown Shred IQF
Imported from Italy
Toschi’s Gemma Nera is crafted from the highest quality
Balsamic Vinegar of Modena. With a round, velvety taste,
its flavor represents a perfectly balanced harmony between
sweet and bitter. Aged for two months, the Gemma Nera
vinegar has 65% grape must, and is sweeter and thicker than traditional
balsamic vinegars. Certified P.G.I. (Protected Geographical Indication),
Gemma Nera is made in Modena, the birthplace of the Italian culinary
tradition of vinegar. The combination of the climate of Modena, the carefully selected raw local materials, and the slow, natural maturation period
in wood ensure that the final product is unique and matchless.
Imported from Italy
Sour Black Amarena
Cherries in Syrup
#531020 6/35 oz.
The Amarena cherry is a unique delight. Small, deep rouge in
color and slightly sour in taste, the cherry is from Italy’s northern region of Modena, also the birthplace of balsamic vinegar.
Toschi carefully hand-selects and pits the cherries using the
same process since 1945. These cherries are ready to garnish
desserts, drinks, cakes and add to any cheese board.
#42806 6/3 lb.
Simplot Hash Browns feature extra
long shreds of premium potatoes so
they fry up consistently crisp and full of
unbeatable flavor. Store in the freezer
or the refrigerator. No oil, chemicals or
preservatives added. Will hold up to 3
days thawed in the refrigerator.
Black Cattle Ranch
Choice Roast Beef
Cooked Rare, Cap Off
#110270 1/14 lb. avg.
Black Cattle Ranch is a premium fresh
meat program sourced from only the
ﬁnest quality meats. Our variety of
cuts are certiﬁed traceback, cut and
packaged locally. With over 50 years
experience in the Foodservice industry,
we truly understand the importance of
consistency and quality for both you
and your customers.
Premium Roasted Almonds
#519644 48/3 oz.
Whole Cashews with Sea Salt
#519642 48/2.5 oz.
This USDA Choice Top Round is hand
trimmed and perfectly oven roasted to rare.
We bet you couldn’t make a better roast beef
yourself! It’s extra lean and has a great bite.
Perfect for a signature sandwich.
Follow DiCarlo on
Instagram and Facebook
Chicken Thigh BoneZ
#126108 2/5 lb.
Fully cooked, bone-in, skinless, hand-cut,
chicken thigh. Easy to prepare in
oven, fryer, grill or pan sear.
The Chicken that eats like a Rib!
Visit dicarlofood.com for a
$3.00 case rebate on these
new Thigh BoneZ through
#15175 4/5 lb.
A blend of Imported and Domestic Romano
cheese grated and ready for your recipes. This
sheep's milk cheese is chosen from the finest
Pecorino Cheese plants in Italy. We also source
the finest quality cow’s milk Romano Cheese
#10105 2/22.5 lb.
Our traditional style Curd will allow the individual
cheese maker to easily stretch out and create a
beautifully hand crafted Fresh Mozzarella with a
wonderfully creamy taste and tender texture that
will produce consistent results and make all the
difference when served.
Grated #15177 4/5 lb.
Shredded #15065 4/5 lb.
Shaved #18480 4/5 lb.
We source the finest quality Parmesan Cheese
from around the world. Our Parmesan Cheese is
aged a minimum of 10 months to ensure its
sweet and nutty flavor. Choose grated, shredded
or shaved for convenience in all your recipes.
#13367 4/5 lb. avg.
#13371 6/16 oz.
Our fresh Mozzarella is soft, delicate and has a
rich, creamy flavor. Use this cheese as the perfect
appetizer for many classic Italian dishes.
featured produce item
#1550 1 case
The kiwi fruit is a small fruit approximately 3 inches long and weighing about four ounces. Its green flesh is
almost creamy in consistency with an invigorating taste reminiscent of strawberries, melons and bananas,
yet with its own unique sweet flavor. Packed with more vitamin C than an equivalent amount of orange, the
bright green flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to any fruit
When selecting kiwi fruits, hold them between your thumb and forefinger and gently apply pressure; those
that have the sweetest taste will yield gently to pressure. Avoid those that are very soft, shriveled or have
bruised or damp spots. If kiwifruits do not yield when you gently apply pressure with your thumb and forefinger, they are not yet ready to be consumed since they will not have reached the peak of their sweetness.
Kiwifruits can be left to ripen for a few days to a week at room temperature, away from exposure to sunlight
or heat. Ripe kiwifruits can be stored either at room temperature or in the refrigerator.
Roasted Chicken Breast with Kiwi Salsa
Kiwi Salsa Ingredients:
10 Kiwifruit, peeled and diced
½ cup green onions, sliced
2 navel oranges, peeled and segmented
1 bunch cilantro, chopped
1 red pepper, medium diced
2 tomatoes, peeled and seeded
1 jalapeno pepper, seeds removed and diced
2 tablespoons brown rice vinegar
1 tsp kosher salt
1 tsp cracked black pepper
Roasted Chicken Breast Ingredients:
4 chicken breasts, skin on
1 tsp each kosher salt and cracked black pepper
2 tablespoons olive oil
Directions for Kiwi Salsa
Combine all the ingredients. Remove ¼ of the mixture and puree it, briefly, in a food processor. A dd the pureed part back into
Refrigerate for at least one hour before serving.
Directions for Roasted Chicken Breast
Preheat the oven to 450° F.
Bring a deep skillet to heat on high, and then add the olive oil. When the oil is hot, place the chicken, skin side down, into the
skillet. Sear the chicken until the skin has browned (2 to 3 minutes). Turn the chicken breasts over and immediately place the
skillet into the hot oven.
Cook the chicken until the internal temperature has reached 155° F.
Serve the chicken with a generous spoonful of the kiwi salsa strewn across the top of it.
#340478 8/12 ct. frozen
A mix of chocolate, raspberry, vanilla,
coffee, pistachio & lemon
#1562 24/2 oz.
Pair with cheese for a perfect snack
Throw pieces in a salad
Add them to baking
A hit with kids, they're an excellent
source of vitamin C
Common Menu Mistakes to Avoid at Your Restaurant
Not treating your menu design with the same due diligence you'd use in making any
other major capital investment decision is setting yourself up for failure. So is leaving
the menu layout and design up to your printer and not working with a graphic designer
to accentuate the items you want to feature. Following are some examples of some
menu design mistakes:
Hard to read. Some menus are compromised by poor readability, which results from
selecting the wrong font size, style or paper color. Also, crowding menu pages with
too many elements or using ink that is too dark can make the menu difficult to decipher under low-light conditions.
Overemphasizing prices. When you align prices in a column down the page, guests can summarily dismiss items based on price
Poor salesmanship. Not using graphics, fonts, color, or illustrations to emphasize the items the restaurant wants to sell reduces
your influence on what items will move.
Poor use of space. Not using the front and back covers to display information about the restaurant, such as hours, services, history, address, etc., is like having custom matches without your restaurant's name on them. Since people take menus from restaurants as souvenirs, they should contain what is referred to as "institutional information".
Incongruence. Your menu is your primary communication tool. It should be designed in a way customers who have never heard
of your restaurant can visualize your decor, type of food, price range and whether you offer casual or upscale dining. It is important
to design your menu so it fits the decor and personality of your restaurant.
Too big. Take into account the size of the table, the place setting and the table appointments so the menu doesn't appear too
large. Oversized menus can be awkward for the diner to hold when handling a drink and trying to have a conversation with his or
her companions at the same time.
Corned Beef Brisket Ckd
#110282 2/11 lb. avg.
Key Lime Pie
#359365 2/12 sliced
This authentic pie is made with real Key lime juice and a
graham cracker crust. Perfectly creamy and delicious.
It's sweet, tart, smooth, crunchy and creamy all in one
refreshingly satisfying bite.
Garnish with a slice of lime and a dollop of whipped
cream and you have an easy menu winner.
Corned Beef Hash Ckd
#200410 4/5 lb.
Pastrami Navel Silver Ckd
#110277 2/4-5 lb. avg.
Boneless & Skinless
6 oz. #246886 26/6 oz
8 oz. #246994 1/10 lb.
These Mahi fillets are finely trimmed, individually vacuum
packed and frozen to maintain their firm texture and mild
flavor. They are great for an entree, fish tacos, kebobs,
sandwiches and much more.
#20506 6/114 oz.
All Natural Chicken Breast
Cooked with Grill Marks
#125141 2/5 lb.
36-46 pcs per case
These chicken breast fillets are fully cooked with grill
marks. They are perfect for sandwiches, salads,
pizza and entrees. Just heat and serve!
Ketchup Vol Pak
#20625 1/3 gal.
Compare to Heinz!
#44152 288/1.5 oz.
An old-fashioned favorite. Par-fried
and ready to heat and serve. Great
with apple sauce or sour cream.
#207602 1/100 ct.
Beef, beans and Mexican style
spices in an authentic corn
masa dough shell.
Mini Asst’d Quiche
Chicken & Cheese
#500727 1/100 ct.
25 of each- Lorraine style, garden
vegetable, broccoli & cheese and
three cheese. Great for brunch!
Assorted Hors d’Oeuvres
#500702 1/100 ct.
20 of each- Franks in blanket, spicy
beef pockets, potato puffs, beef mushrooms crowns and spinach turnovers.
Mini Stuffed Cabbage
#500761 4/300 ct.
Tender cabbage rolled around a beef
and rice blend in sweet & sour sauce.
The perfect chafing dish hors d’oeuvre.
#500307 1/100 ct.
Flour tortillas wrapped around a
blend of chicken and cheeses.
#500707 1/100 ct.
Creamy cheese fills a flaky
puff pastry crown.
#208861 1/100 ct.
Spinach and feta cheese in
flaky filo dough triangles.
Mini Pizza Bagels
#500396 1/100 ct.
A mini bagel topped with tomato
sauce, cheese and seasonings.
#500040 1/100 ct.
Creamy mashed potato fills a
flaky puff pastry crown.
Brie & Raspberry
#500625 1/100 ct.
Filo rolls filled with Brie cheese,
sweet raspberry and nuts.
Mini Egg Rolls
Franks in a Blanket
#500718 1/100 ct.
Par-fried egg roll skin filled with
crispy garden vegetables, ginger and seasonings. Can be
baked or fried.
#500722 1/100 ct.
Flaky pastry blankets enfold
kosher all-beef franks. Always
Asst’d Petit Fours
#340800 4/96 ct.
96 of each- Red Velvet, Triple Chocolate Brownie Bites, Carrot Cake and
Chocolate Truffle Bon Bons. Thaw for
30 minutes and serve.
A Restaurant Cleaning Checklist
Cleanliness and sanitation must be top priority for restaurant operators. If your restaurant is not sanitary, you're risking violations on your next health inspection, which can lead to fines and closure. In addition, a dirty restaurant is ripe for food-borne illness. When customers develop food poisoning from an
eatery, reputations are damaged and profits are lost.
Bottom line: a dirty restaurant is bad for your bottom line!
It's your responsibility as a restaurant owner to keep your place clean. And it's really not that hard. You just need organization, scheduling, consistency, and
a bit of elbow grease. This
checklist will help you keep your restaurant sparkling clean from front-of-house to back-of-house.
** Keeping Back-of-House Clean **
Daily Cleaning Checklist:
* Clean fryers
* Sanitize all surfaces (don't forget the cutting boards!)
* Brush/scour grills
* Empty sanitizing bins
* All rags directly to laundry
* Launder all aprons and chef's coats
* Sanitize meat/cheese slicers
* All food needs to be air-tight covered and labeled before going into refrigerator
* Sweep and mop all floors (including the walk-ins)
* Wipe down outside surfaces of ice machine
* Clean grease traps
* Clean hood filters in dishwasher
* Replace tin foil liners of grill and range
* Empty all trash and recyclables
* Wash floor mats
* Empty and clean steam tables
* Sanitize sinks, faucets, soda guns
* Dispose of grease and oil correctly
Weekly Cleaning Checklist:
* Clean ovens (per manufacturer's instructions)
* Empty, clean, and sanitize reach-in coolers, refrigerators
* Clean coffee machines
* Flush floor drains with drain cleaner
* Wash walls
Monthly Cleaning Checklist:
* Deal with grease build up: wash behind fryers, flat tops, stove, and oven. Remember, built up grease is not only unsanitary, but also a fire hazard.
* Empty and clean freezers
* Empty the ice bin, clean and sanitize
* Wash ceilings
* Check your equipment: are knives sharp? Are oven and thermometers calibrated?
* Check for pest/rodent droppings. If you see any, call pest control immediately!
** Keeping Front-of-House Clean **
Daily Cleaning Checklist:
* Wash every surface with clean, sanitized rags (bar, tabletops, chairs, booths)
* Clean and sanitize restrooms (check them multiple times per shift and clean as necessary)
* Sweep and mop floors
* Wipe down condiment dispensers
* Check menus for cleanliness
Weekly Cleaning Checklist:
* Dust (blinds, ceiling fans, anything on the walls--picture frames, etc.)
* Clean table and chair legs
* Wipe down baseboards
Stainless Steel Scrubber
#548252 6/12 ct.
Blue Bucket Wringer
#559208 1 ea.
Medium Duty Green Nylon
Scouring Pad 6x9”
#548254 6/10 pads
Heavy Duty Blue Scouring Pad
#549301 4/10 pk
#548256 20/1 ct.
10” Steel Roller Mop Sponge
Angle Lobby Broom
#603023 12 brooms
Angle Broom Flagged
#603027 6 brooms
Angle Broom Unflagged Red
#603029 6 brooms
#603060 6 mops
Lobby Dust Pan w/ Wheels
18” Rubber Squeegee
#603031 6 ct.
#603047 10 ea.
54” Firm Grip Metal Handle
for Squeegee & Brooms
#603049 12 ea.
Cut End #24 Mophead #603033 4 mops
Cut End #32 Mophead #603035 4 mops
Blue Loop End
Mophead 5” Band
#603037 3 mops
Warehouse Corn Broom #603045 6 brooms
Sprayer Bottles with Trigger
#603075 12/32 oz.
Slim Waste Container 23 Gallon
#603080 6 pails
Lid for Slim Waste Container
#603082 2 lids
Griddle Screen 4x5.5”
#548805 1/200 ct.
60” Quick Change Mop Handle
#603059 6 handles
at a Great P
Heavy Duty Floor Cleaner Degreaser
#547902 4/1 gal.
Blue Liquid Detergent
#548106 4/1 gal.
Green Liquid All-Purpose Detergent
#548125 4/1 gal.
Pink Liquid Hand Soap
#548169 4/1 gal.
All Natural Pine Clean
#548455 4/1 gal.
Heavy Duty Grill & Oven Cleaner
#548502 4/1 gal.
DiCarlo stocks raw beef steaks in a variety of marinated
or non-marinated forms. For best results, frozen steaks
should be thawed before cooking. Using a pre-heated
grill, raw steaks can be prepared in minutes from start
- Classic Philly Cheesesteak sandwich
- Cheesesteak pizza
- Gourmet Cheesesteak Panini
- Cheesesteak Nachos or Fries
10% Marinated Sirloin Steaks - Flat
#145402 Beef Sandwich Steak 20/8 oz.
25% Marinated Sirloin Steaks - Flat
#145420 Beef Sandwich Steak 40/4 oz.
#145422 Beef Sandwich Steak 32/5 oz.
#145425 Beef Sandwich Steak 27/6 oz.
Sandwich Steaks - Puck Breakaway
#145404 Beef Sandwich Steak 32/5 oz.
#145405 Beef Sandwich Steak 27/6 oz.
Marinated Sirloin Steaks Chunked & Formed - Flat
#145406 Beef Sandwich Steak 27/6 oz.
#145408 Beef Sandwich Steak 20/8 oz.
#145416 Beef Sandwich Steak 32/5 oz.
Marinated Ribeye Steaks - Flat
#145410 Beef Sandwich Ribeye Steak 20/8 oz.
PLEASE VISIT OUR
CASH AND CARRY STORE
HOLTSVILLE - 1630 N. OCEAN AVE.
Hours: Mon. thru Fri.* 8:00am-5:30pm
* Closed on Tuesday
Phone: 631-758-6000 ext. 350
Chicken Steaks #145412 Chicken Sandwich Steak 40/4 oz.
#145414 Chicken Sandwich Steak 32/5 oz.
DICARLO FOOD SERVICE • P.O. BOX 2365 • 1630 N. OCEAN AVENUE • HOLTSVILLE • NY 11742
631-758-6000 • FOR SALES 1-800-DICARLO • dicarlofood.com
A Distributor Member of
DiCarlo Distributors is not responsible for any typographical errors.