Come to the Caddyshack to Eat, Drink, and be Murray McIlhenny

People, Places & Things
Read about all the latest industry
news and happenings.
PAGE 4
A Chef ’s Life
Diners at Seafare Restaurant in
Surfside Beach, South Carolina, are
treated to two things they can’t find
anywhere else – a true gourmet
seafood buffet and a lagoon with
live mermaids. It’s all part of the
tropical island atmosphere at this
20-year-old Grand Strand eatery
that’s operated by veteran Stephen
Karos and his family.
See CADDYSHACK on page 11
(See SEAFARE on page 16)
PAGE 10
Food Show Photos
Our staff has visited food shows
throughout the market.
PAGES 4 & 14
Product Spotlight
By Liisa Sullivan
At first glance, you may
think that you’ve had one too
many cocktails, but your eyes
do not deceive. The Seafare
Restaurant in Surfside Beach,
South Carolina, offers a tropical-island theme where one of
its main attractions is a lagoon with live mermaids who
swim about entertaining and
interacting with guests.
Not only is Seafare the only
restaurant with swimming
mermaids, but it also offers
the only seafood buffet in the
Myrtle Beach area with a
gourmet selection of items
and cooking methods.
This is one area that owner
Stephen Karos attributes to
the Seafare’s 20 years of success.
“While other buffets on the
Grand Strand focus on fried
seafood, Seafare offers baked,
broiled, steamed, and raw
seafood selections as well as
unique signature dishes such
as seafood strudel and
Mediterranean spice-rubbed
Mahi-Mahi,” he said.
PAGE 2
worst economic climate since
the Great Depression, and the
hurdles are even higher.
The national unemployment rate stands at 9.8 percent, according to the U.S.
Labor Department, the highest since 1982. Regionally, the
numbers are similar. Southeast unemployment ranges
from a low of 6.7 percent in
Virginia to a high of around
11 percent in both Florida and
South Carolina.
U.S. Food service industry
sales are projected to top $499
billion this year, according to
Technomic Inc. This would be
a decline of 3.8 percent from
2008. The dropoff is concentrated largely in the commercial food service segment.
Technomic projects that
travel and leisure-related food
Survey: Southeast Brokers Battling Recession,
Consolidation & Market Changes
By John P. Hayward
For most of us in the
Southeast food service industry, 2009 will go into the
books as one of the toughest
in memory. Declining sales,
rising unemployment and
market malaise have taken a
toll on nearly every segment.
For food service brokers,
though, the pain has been especially severe. As the industry’s ultimate middlemen,
brokers serve as catalysts and
liaisons to manufacturers,
distributors and operators in
the flow of products. They’re
at the sharp end of the stick
— and usually the first ones
to get poked in the eye.
Even in the best of times,
the brokerage business is
challenging. But throw in the
service will see a decrease of
11.3 percent from ’08. Restaurants and bars will see a decrease of 3.5 percent, with
full-service restaurants accounting for the largest per-
centage of this decline.
It’s a difficult environment
for Southeast food service brokers.
“Our overall business is
(See SURVEY on page 10)
PAGES 13 & 15
See the newest products in the
food service industry.
Change Service Requested
PAGE 6
A Chef’s Life
Culinary competitions are
an excellent way to hone
professional skills – especially for students. Chef
Lucardie tells about his
own experiences working
with young chefs.
PAGE 14
Catch up on the latest
industry news and events.
PAGE 8
Product Spotlight
PAGE 22
Read about the newest
products in the food service
industry.
McIlhenny Company Visitor’s Center
opens Restaurant 1868
PRSRT STD
U.S. Postage
PAID
Southeast
Publishing
Company Inc.
Chef and restaurateur
Robert A. Dickson, a.k.a.
the ‘Singing Chef,’ reflects
on 45 years in the restaurant business.
®
People, Places & Things
onship courses, the King and
Bear and the Slammer and
Squire that were designed
collaboratively by Jack
Nicholas and Arnold Palmer. The First Tee headquarters is located here as well as
the World Golf Foundation,
and PGA TOUR Entertainment. There is also an Imax
Theatre on the property.
The Murray Bros. Caddyshack opened in June of
2001 at the World Golf Village in St. John’s County,
Florida, between Jacksonville and St. Augustine. The
resort was created by the
PGA Tour and showcases the
World Golf Hall of Fame.
The resort boasts of having
two award-winning champi-
See 1868 on page 14
Retirement did not last long for Chef
Lucardie.
Located on Avery Island,
Louisiana, Restaurant 1868
is the first of several changes
coming to McIlhenny Company’s visitor’s center aimed
at delivering a more exciting
and interactive experience
McIlhenny
Company
opened Restaurant 1868,
a cafeteria-style restaurant
inspired by classic Cajun
cuisine and featuring the famous Tabasco® brand Pepper
Sauce flavors.
Chef Spotlight
Come to the Caddyshack to Eat, Drink, and be Murray
Chef Keith Casey uses local foods
that are indigenous to each region.
ment.” Bill played Carl
Spackler one of the greens
keepers who fought the gophers to prevent them from
taking over the golf course!
The restaurant is as enjoyable as the movie. It looks
and feels ‘like a country club
gone awry’. There are lawn
mowers hanging from the
ceiling. The wait staff dress
in caddie vests, and everyone
has a name. Some of these
are stroke, birdie, wiff, fore,
bogey, sandbagger, and Ty
Webb, (Caddyshack character Chevy Chase), just to
name a few. There is a wall
displaying pictures, posters,
and a script from the movie.
A careful eye can spot a gopher or two. There is the BunThe Murray Bros. Caddyshack restaurant is a spin
off of the movie. All six Murray brothers are partners in
the restaurant. As teens, the
brothers worked as caddies
or had other golf related jobs
to earn money. Their experiences inspired brother Brian
to co-write the movie Caddyshack. Comedian Brother
Bill Murray describes the
movie as “the gripping tale
of the Murray brother’s first
experiments with employ-
October / November 2015
www.sfsn.com
Vol. 39 No. 7
for curious Tabasco® Sauce
fans and other Cajun country
visitors. Named for the year
Tabasco® Sauce was first
created, Restaurant 1868 features an authentic Southerninspired breakfast and lunch
for guests to enjoy daily.
Chef Lionel Robin and Sous
Chef Chantel Derouen are
the talented hands behind the
Restaurant 1868 menu which
serves popular Cajun dishes
featuring Tabasco® brand
Pepper Sauce flavors, like red
beans and sausage seasoned
with Tabasco® brand Habanero Sauce and served with rice.
The menu also offers classic
Louisiana fare like crawfish
étouffée, boudin and garlic
P.O. BOX 2008
8805 Tamiami Trail N #301OLDSMAR, FL 34677-7008
Change Service Requested
Naples, FL 34108-2525
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SOUTHEAST FOOD SERVICE NEWS
OCTOBER / NOVEMBER 2015
Savor the Five American Regional Flavors
at the KC American Bistro
KC American Bistro is a popular
restaurant in Naples, Florida. Chef/
Owner Keith Casey opened his restaurant in 2009. Chef Keith was at
the University of Georgia with the
goal of attending Veterinary school.
He worked for a veterinarian during the day and worked at the famous Buckhead Diner Restaurant
in Georgia during the evening. He
said “It did not take long to find out
that I was having a lot more fun in
the restaurant at night”. He learned
a lot from this experience, however,
he knew if he wanted to move on in
the culinary world he would have
to have formal training. Therefore,
he enrolled in the Culinary Institute
of American, CIA, in Hyde Park,
New York. After he graduated he
worked in many places across the
USA. This is where he experienced
and learned about the 5 American
Regional Cuisines. He knew that he
wanted his menu to reflect these 5
regions: Pacific, Heartland, Southwest, Southeast, and Northeast. He
is originally from the Boston area
and grew up eating the delicious
Northeast Regional dishes.
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Southeast Food Service News is a wholly
owned subsidiary of Southeast Publishing
Company, Inc. and has no affiliation with any
other group, association or publication.
POSTMASTER
SEND ADDRESS CHANGES TO:
Southeast Food Service News
8805 Tamiami Trail N #301
Naples, FL 34108-2525
ISSN 0199-2805
DIRECTOR OF MARKETING
Elliott R. Fischer
[email protected]
ACCOUNT EXECUTIVE
Scott Kennedy
[email protected]
CREATIVE SERVICES
Elsie Olson
[email protected]
Division of Southeast
Publishing Co., Inc.
Elliott R. Fischer,
President/Secretary
www.SFSN.com
Cheney Brothers Inc. opened their state of the art distribution center in
Punta Gorda, Florida, October 22, 2015. Shane Simmons President of the
New Facility with Governor Rick Scott at the opening.
Bulk Rate Postage
Paid in Atlanta, Georgia
Subscription Rate:
$36.00 per year
© 2015 Southeast Publishing Co., Inc.
All Rights Reserved.
Permissions
All rights reserved. Materials in this publica­
tion may not be reproduced in any form
without the express written permission of the
publisher.
America’s best barbeque is pit cooked low and slow.
Since 1978 Brookwood Farms has pit smoked pork, beef and
chicken for hours over real charcoal. When the pitmaster says
it’s ready, it’s hand pulled, sauced, hand packed and ready as
a heat and serve item for any food service venue.
Water with Benefits.
Increases Hydration
Boosts Energy
Detoxes / Cleanses
Balances Body pH
Bottled at the Source in
Pine Mountain, GA
Publisher Policy
Publisher has privilege to reject any advertising. Advertiser and advertising agency are
responsible for full content of adver­tisements
provided to the publisher, and are responsible for any claims made therein. Reproduction or use without permission of editorial,
advertising or graphic content in any manner
is prohibited.
Chef Keith Casey
The menu is divided into these 5
regions. Chef Keith uses the local
foods that are indigenous to each
region. He uses local produce and
the freshest seasonal ingredients.
He states, “The indigenous foods
delineate the inspirations for the
dishes. The character of each dish
represents the history, culture, and
ethnicities that influence a particular region”.
The Northeast regions appetizer selections are Wild Mushroom
Bisque Soup, a Maryland Blue
www.allquawater.com
See CHEF KEITH CASEY on page 6
Subscription
Call 1-239-514-1258
This publication is printed in part on recycled
newsprint with soy inks and can be recycled.
twitter.com/sefoodnews
OCTOBER / NOVEMBER 2015
®
SOUTHEAST FOOD SERVICE NEWS
For more information contact your Smithfield Farmland representative or call 1888 327-6526.
3
4
®
SOUTHEAST FOOD SERVICE NEWS
Sysco Miami Food Show
Ft. Lauderdale, FL
September 29, 2015
Sysco, Rob Crook, Bob Kirschbaum; Horizon Food Brokers, Dustin Eich.
Lighthouse Grill, Trevor Scott, Joseph Caligiuri.
Mama D’s, Scott Richardson, Adriana Richardson; Sysco, Oscar Godoy.
Old Fashion
BBQ
Great Country Cooking is a CRAFT!
We start with only Premium Trimmed Fresh Boneless Boston Butts for a consistent finished
BBQ.with
These
Butts
are then Trimmed
slow smoked
and Boneless
cooked to 200
degrees
internal
to
We start
only
Premium
Fresh
Boston
Butts
for a temperature
consistent finished
insure
tenderness
all then
the time!
wonderful,
flavorful,tosmoked
meat isinternal
then shredded
into
BBQ.
These
Butts are
slowThis
smoked
and cooked
200 degrees
temperature
to
5 lb.tenderness
Cook-in bags
with
either our “Original
BBQ
sauce
or our
special into
insure
all and
the seasoned
time! This
wonderful,
flavorful,Recipe”
smoked
meat
is then
shredded
“Carolina-Style” sauce. These sealed bags are then returned to our ovens and heated to 165
5 lb.degrees
Cook-in
bags and seasoned with either our “Original Recipe” BBQ sauce or our special
to simmer in the great flavor of our sauces! The result is wonderful pork BBQ using
“Carolina-Style”
sauce. These
are then
returned
to our
ovens
and heated to 165
a time-tested, traditional
BBQ sealed
process bags
and great
sauces
created by
Cades
Cove!
degrees to simmer in the great flavor of our sauces! The result is wonderful pork BBQ using
No other brand has the flavor, quality and tradition of
a time-tested, traditional BBQ process and great sauces created by Cades Cove!
No other brand
has the Cove
flavor, quality
and tradition of
Cades
BBQ.
For more information, call 865-986-8005
Cades Cove BBQ.
For more information, call 865-986-8005
OCTOBER / NOVEMBER 2015
People, Places & Things
Our thoughts and prayers go out to the residents of the state of South Carolina who endured the horrific floods. We wish a speedy recovery to all who
were affected by this terrible devastation.
Russ Kimball of the Sheraton Sand Key, Clearwater Beach, FL was just
recognized as the Florida Restaurant and Lodging Association’s 2015 Hotelier
of the Year for his service to industry, community, and family. Over 50 students divided into 18 teams competed in the very first Sonny’s
Culinary Competition and prepared BBQ sauces from scratch. Nearly $5,000
in cash prizes was awarded to the top 4 teams courtesy of Eddie Titen, owner
of three Sonny’s BBQ in the Tampa Bay, FL, area.
Tin Drum Asiacafé with 12 restaurants in Atlanta, Georgia and one in Tampa, Florida is expanding franchises in the southeast. The menu is a dynamic
and varied mix of traditional Asian fare with bold favors and features cuisine
inspired by the cultures of China, India, Pakistan, Japan, Korea, Thailand and
Vietnam.
Culinary Resources, a Florida based brokerage company has joined the
Independent Broker Alliance (IBA). Bay Valley Foods appoints Paramount
Marketing Group for Alabama, Arkansas, Georgia, Louisiana, Mississippi,
and Tennessee markets. Seviroli Foods appoints KeyImpact Sales and Marketing for the southeast. Peter Pan Seafood, Darlington Snacks, and Lonestar
Biscuits have appointed Select Foodservice Marketing for the state of Tennessee. Peter Pan Seafood has appointed COP Food Sales for the Alabama
and Georgia markets. Stratas Foods appoints the Core Group for Alabama,
Florida, and Mississippi markets. Custom Culinary appoints Acosta for Alabama, Florida, Georgia, Mississippi, and Tennessee markets. Liguria Foods
appoints International Gourmet Products for the Alabama, Georgia, and the
Carolina markets.
Congratulations to Jeff Humphries on 30 years of loyal service to Gilbert
Foodservice, Charlotte, NC. Jeff has a made strong impact with his relationships in the Carolina market. National Deli hires Danny Blackwell for the
Florida market. John McGlynn joins Rich’s as key account manager for the
south Florida market. Jeana Daily joins Tampa Maid Foods as Director of
National Accounts. Ryan Milito has been named Executive Chef at Yabba
Island Grill, Naples, Florida. Quail Creek Country Club Naples, Florida has
hired Gregg Osborn as Food and Beverage Director. Jerry Sparks joins
Gordon Food Service as Regional Chain Manager for the Florida market.
Chad Kidd joins Bridgford Foods as SE Regional Manager.
Advantage Sales & Marketing announced that it has expanded its marketing capability and expertise in foodservice with the acquisition of Marlin
Network, Inc. Marlin Network has a 30-year legacy of designing high-impact creative and strategic marketing campaigns that drive sales, build brand
awareness and foster brand engagement for leading brands. Waypoint announces new company name and branding. In response to market expansion
and growth, Waypoint, formerly known as Advantage Waypoint, announced
its new company name and branding more aligned with the future and vision
for the company.
We are saddened to report the passing of Paul Prudhomme of New Orleans,
LA on October 7th at the age of 75. He popularized spicy Louisiana cuisine and
became one of the first American restaurant chefs to achieve worldwide fame.
Prudhomme was known for his innovations. His most famous dishes used the
technique he called blackening, fish or meat covered with spices then seared
until black in a white-hot skillet. K-Paul’s Louisiana Kitchen opened in the
80’s that served the meals of his childhood. The dishes Gumbo, Etouffe, and
Jambalaya, were unknown outside of Louisiana.
A reminder that Southeast Food Service News is available for download
on our website, sfsn.com, where you can also sign up to receive each issue via
email. You can follow us on Twitter, twitter.com/sefoodnews.
OCTOBER / NOVEMBER 2015
®
SOUTHEAST FOOD SERVICE NEWS
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6
®
SOUTHEAST FOOD SERVICE NEWS
OCTOBER / NOVEMBER 2015
Savor the Five American Regional Flavors
at the KC American Bistro
Continued from page 2
Since 1921, Freirich Foods has set the gold
standard for flavorful and profitable meal
solutions. Matching our dedication to quality
with the Certified Angus Beef ® brand delivers
unparalleled consistency and customer
satisfaction. Less than 8% of beef meets the
brand’s high standards for the most flavorful,
juicy and tender products available.
Call today to add our line of Certified Angus
Beef ® brand premium, labor-saving products
to your case.
• Made from whole-muscle cuts for natural
beef texture
• Minimal processing – no MSG, binders
or fillers
Seasoned London Broil
• Slow-roasted in natural juices
• Specialty trim for maximum yield
and labor savings
Crab Soufflé, and a Honeycrisp
Apple and Arugula salad with dried
Cranberries and Walnuts served
with the Mission Fig Vinaigrette.
From the Heartland is an Heirloom
Tomato and Warm Spinach Salad
and from the South West is a Fire
Roasted Wild Shrimp. The Pacific
appetizers are Crisp Shoestring Potatoes and Warm Medijool Dates.
Rounding off with the Southeast
the menu includes a Kale Caesar Salad with shaved Manchego
Cheese and KC’s Caesar dressing
and a Watermelon Salad. Also,
from the Southeast is Cornmeal
Fried Oysters served with a Cajun
www.certifiedangusbeef.com
www.freirich.com
1-800-554-4788
Caper Remoulade.
The entree from the Northeast is
Sautéed Day Boat Diver Scallops
served with Herb Braised Spaghetti
Squash, Cauliflower Soufflé, and
Grilled Zucchini. The two from
the Heartland are Short Ribs and
Parsnip Lashed Potatoes, Bacon
Braise Brussel Sprouts, Steamed
Baby Carrots and Rosemary Mint
Marinated Lamb Rib Chops served
with Toasted Pine Nut Goat Cheese
Couscous, and Roasted Fennel
with Summer Vegetables. The
three dishes from the Southeast are
See CHEF KEITH CASEY on page 14
Warm Spinach and Vine Ripe Tomato Salad
DISCOVER THE WOLFERMAN’S DIFFERENCE
Wolferman’s has maintained a tradition of fine baking since 1888. We uphold the same
commitment today, so you can trust in the bakery experts to provide exceptional gourmet
delights for breakfast and beyond. Along with our famous English muffins, you’ll also find
amazing pastries, premium baking mixes, and so much more.
4 vine-ripe tomatoes
8 oz. baby spinach
1 Tb. olive oil
6 oz. Maytag Blue cheese
1 Florida orange (segmented)
2 oz. micro sprouts
8 oz. apple wood smoked bacon
1 Tb. balsamic syrup
4 oz. rice wine vinaigrette
Begin by dicing the bacon into half inch pieces. Cook the bacon in a
sauté pan over medium heat until crisp. While the bacon is cooking; core
the tomatoes and slice them into rings about one half inch thick. You will
need eight rings. Place four of the tomato rings on four separate plates.
Once the bacon is crisp remove the bacon and pat dry on paper towels.
Discard the remaining bacon grease from the sauté pan and return to medium heat. Pour one table spoon of olive oil in the sauté pan and begin to
sauté the spinach. Do not let the pan get too hot as the “fond” or bacon
pieces left in the pan will burn. This will give the spinach an extra layer of
flavor. Shallots, garlic or other spices may be added with the spinach to
make your own unique recipe. Once the spinach is wilted divide it equally
on top of the four tomatoes. Place the other four tomato slices on top of
the spinach. Finish by drizzling the dressing and balsamic syrup on the
salad. Garnish with micro sprouts, orange segments, bacon and tomatoes.
Rice Wine Vinaigrette
2 oz. rice wine vinegar
5 oz. extra virgin olive oil
HarryandDavid.com/wholesale
1 tsp. dry mustard powder
Salt and black pepper to taste
Begin by whisking the vinegar and dry mustard in a bowl. Next slowly
add the olive oil while continually whisking. Placing the bowl on top of a
towel will assist in keeping the bowl from moving. Finish by seasoning with
salt and pepper.
OCTOBER / NOVEMBER 2015
®
SOUTHEAST FOOD SERVICE NEWS
7
Gilbert Foodservice 3rd Annual Golf Classic - Cedarwood Country Club
Charlotte, NC
September 17, 2015
East Coast Wings, Tom Scalese; Guacamaya, Jody
Fieldale Farms, Kevin Church; Gilbert Foodservice, Hawthorne’s, Mike Adams, John Adams; Gilbert
Foodservice, Steve McLane; McIlhaney, Tony
Lytton; Gilbert Paper & Supply, Ben Moore; DuMichael Ridlehoover; Carolina Ale House, Bob
Left to right!
Panichelli.
rable Packaging, John Goggin.
Savage; Mar Jac Poultry,
LeftRussell
to right! Moore.
Mike Adams (Hawthorne’s), John Adams (Hawthorne’s), Steve McLane (GFI), & Tony Panichelli (McIlhenney-Tabasco)!
evin Church (Fieldale Farms), Michael Ridlehoover (GFI), Bob Savage (Carolina Ale House), & Russell Moore (MarJac Poultry)!
Left to right!
Tom Scalese (East Coast Wings), Jody Lytton (Guacamaya), Ben Moore (Gilbert Paper Supply), & John Goggin (
Tobacco Road Sports Café, Patrick Cowden; MariGilbert Foodservice, Gilbert Moore; Sports Page,
Michael Bryant; Hawthorne’s, Carlo Martinez; Gilbert time Market, Kevin Readshaw; Alpha Baking, Adam Participants in the 3rd Annual 2015 Gilbert
to right!
Foodservice Golf Classic.
Vandergriff; GilbertLeft
Foodservice,
Paul Tew.
Foodservice, Chris Eassa.
Left to right!
Patrick Cowden (Tobacco Road Sports Cafe), Kevin Readshaw (Maritime Market), Adam Vandergriff (Alpha Baking), & Paul Tew
Gilbert Moore (GFI), Michael Bryant (Sports Page), Carlo Martinez (Hawthorne’s), & Chris Eassa (GFI)!
(GFI)!
Participants in the 3rd Annual 2015 GFI Golf Classic!
8
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Featured
Products
Shipping Dates: November 2, 2015 - January 3, 2016
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®
SOUTHEAST FOOD SERVICE NEWS
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LOW SODIUM,
97%FF,
70247129870
GM
BRAND
HAM,
95%FF,
BONELESS
HAM,
WA,
LOWROUND,
SODIUM,
97%FF,
10/12#,
2PC CANADIAN
70247128770
GM SMOKED
SMOKED
ENDLESS HAM,
NJ,
97%FF,
10/12#,
2PC
70247127050
70247129870
3/4#,
4 PC
GM SMOKED
10/12#,
2PC ENDLESS HAM, BONELESS, WA, 95%FF, 3/4#,
70247126820
WA,
4GM
PCSMOKED
70247128780
GM
SMOKED ENDLESS
ENDLESS
HAM,
WA,
97%FF,
10/12#,
70247128570
FLAT HAM,HAM,
WA, BONELESS,
95%FF,
10/12#,
295%FF,
PC 2PC3/4#,
70247126820
GM
4 PCSMOKED CANADIAN BRAND HAM, ROUND, 95%FF,
70247127050
GM
SMOKED
BONELESS
HAM,
WA,
LOW
SODIUM,
97%FF,
GM
SMOKED
CANADIAN
BRAND
HAM,
ROUND,
3/4#,SMOKED
4 PC H&W30, HAM, 96%FF, 10/12#, 2 PC95%FF,
70247129870
70247155940
GM
70247127050
10/12#,
2PC
3/4#,
4 PC
70247128570
GM SMOKED
FLAT
HAM,HAM,
WA, BONELESS,
95%FF, 10/12#,
PC
ENDLESS
WA,295%FF,
3/4#,
70247126820
70247128570
GM
4 PCSMOKED FLAT HAM, WA, 95%FF, 10/12#, 2 PC
70247155940
H&W30, HAM,
96%FF,
10/12#,
2 PC95%FF,
GM SMOKED
CANADIAN
HAM,
FARMLAND
SILVER
MEDAL
PITBRAND
HAMS
&ROUND,
70247127050
70247155940
GM
3/4#,SMOKED
4 PC H&W30, HAM, 96%FF, 10/12#, 2 PC
CARVEMASTER
70247128570
GM SMOKED FLAT HAM, WA, 95%FF, 10/12#, 2 PC
70247128590
SM ORIGINAL
SMOKEDPIT
PIT HAM,
14/16#,
FARMLAND SILVER
MEDAL
HAMS
& 2PC
70247155940
GM SMOKED
H&W30, PIT
HAM,HAMS
96%FF, 10/12#,
FARMLAND
SILVER
MEDAL
& 2 PC
CARVEMASTER
70247126830
SM ORIGINAL SMOKED PIT HAM, 14/16#, 1PC
CARVEMASTER
70247128590
SM ORIGINAL SMOKED PIT HAM, 14/16#, 2PC
70247126410
SM HONEY/BROWN
SUGAR
SMOKED
PIT HAM,
70247128590
ORIGINAL SMOKED
PIT HAM,
14/16#,
2PC 14/16#, 2PC
FARMLAND
SILVER
MEDAL
HAMS
& 1PC
70247126830
SM ORIGINAL
SMOKEDPIT
PIT HAM,
14/16#,
70247129720
SM HONEY/BROWN
SUGAR
SMOKED
PIT HAM,
70247126830
ORIGINAL SMOKED
PIT HAM,
14/16#,
1PC 14/16#, 1PC
CARVEMASTER
70247126410
SM HONEY/BROWN SUGAR SMOKED PIT HAM, 14/16#, 2PC
70247128590
SM
ORIGINAL
SMOKED
PIT
HAM,
14/16#,
2PC 14/16#, 2PC
70247180830
SMOKED
OLD FASHION
WHOLE
PIT HAM,
6PC
70247126410
SM HONEY/BROWN
SUGAR
SMOKED
PIT HAM,
70247129720
SM HONEY/BROWN SUGAR SMOKED PIT HAM, 14/16#, 1PC
70247126830
SM
SMOKED
PITPIT
HAM,
14/16#,
1PC
70247191300
SUNDAY
BUFFET
SMOKED
HAM,
HALF,
4 PC 14/16#, 1PC
70247129720
SM ORIGINAL
HONEY/BROWN
SUGAR
SMOKED
PIT HAM,
70247180830
SMOKED OLD FASHION WHOLE PIT HAM, 6PC
70247126410
SM HONEY/BROWN
SUGAR
PIT HAM,
2PC
70247194120
SUNDAY
BUFFET
SMOKED
PITSMOKED
HAM,
QUARTER,
PC
70247180830
SMOKED
OLD FASHION
WHOLE
PIT HAM,
6PC 814/16#,
70247191300
SUNDAY BUFFET SMOKED PIT HAM, HALF, 4 PC
70247129720
SM
HONEY/BROWN
SUGAR
SMOKED
PIT
HAM,
14/16#,
1PC
70247156580
SMOKED
LEAN WHOLE
PIT PIT
HAM,
8/12#
2PC4 PC
70247191300
SUNDAY BUFFET
SMOKED
HAM,
HALF,
70247194120
SUNDAY BUFFET SMOKED PIT HAM, QUARTER, 8 PC
70247180830
SMOKED
OLD FASHION
WHOLE
PIT
HAM,
70247195810
HAM
NJ APLWD
CARVEMASTER
SNF
4PC 6PC 8 PC
70247194120
SUNDAY
BUFFET
SMOKED
PIT HAM,
QUARTER,
70247156580
SMOKED LEAN WHOLE PIT HAM, 8/12# 2PC
70247191300
SUNDAY
BUFFET
SMOKED
HAM,
HALF,
70247195550
HAM
NJ APLWD
CARVEMASTER
SNF
2PC
70247156580
SMOKED
LEAN WHOLE
PIT PIT
HAM,
8/12#
2PC4 PC
70247195810
HAM NJ APLWD CARVEMASTER SNF 4PC
70247194120
SUNDAY
BUFFET
SMOKED
PIT
HAM,
QUARTER,
8 PC
70247195700
HAM NJ APLWD CARVEMASTER SNF 1PC
70247195810
4PC
70247195550
HAM NJ APLWD CARVEMASTER SNF 2PC
70247156580
SMOKED
LEAN WHOLE
PIT HAM, SNF
8/12#
2PC
70247195550
HAM
NJ APLWD
CARVEMASTER
2PC
70247195700
HAM NJ APLWD CARVEMASTER SNF 1PC
70247195810
HAM NJ
NJ APLWD
APLWD
CARVEMASTER
SNFBONELESS
4PC
FARMLAND
SILVER
MEDAL
SMOKED
HAMS
70247195700
HAM
CARVEMASTER
SNF
1PC
70247128410
70247195550
SM
BONELESS
FLAT HAM,
HAMSMOKED
NJ APLWD
CARVEMASTER
SNFWA,
2PCLG, 10/14#, 2PC
FARMLAND SILVER MEDAL SMOKED BONELESS HAMS
70247128600
SM
BONELESS
ROUND HAM,
WA, LG, 10/15#,
2PC
70247195700
HAMSMOKED
NJ APLWD
CARVEMASTER
SNFBONELESS
1PC
FARMLAND SILVER
MEDAL
SMOKED
HAMS
70247128410
SM SMOKED
SMOKED BONELESS
BONELESS BREAKFAST
FLAT HAM, WA,
LG,ROUND,
10/14#,WA,
2PC
SM
HAM,
70247155690
70247128410
SM
SMOKED
9/14#,
2PC BONELESS FLAT HAM, WA, LG, 10/14#, 2PC
70247128600
SM SMOKED BONELESS ROUND HAM, WA, LG, 10/15#, 2PC
FARMLAND SILVER
MEDAL
SMOKED
BONELESS
HAMS
70247180340
SM SMOKED
BONELESS
DINNER HAM,
HAM,
WA, LG,
10/15#,
2PC
70247128600
WA,
10/15#,
SM SMOKED BONELESS ROUND
BREAKFAST HAM,
ROUND,
WA,2PC
70247155690
SM
SMOKED
BONELESS
BREAKFAST
HAM,
ROUND,
WA,
9/14#,
2PC
70247128410
SM
SMOKED
BONELESS
FLAT
HAM,
WA,
LG,
10/14#,
2PC
70247192730
DELUXE LEAN HAM, SMOKED BONELESS, WA, 12/15#,
2 PC
70247155690
9/14#,
2PC BONELESS DINNER HAM, WA, 10/15#, 2PC
70247180340
SM SMOKED
70247128600
SM SMOKED
SMOKED
BONELESS
ROUND
10/15#,
70247128440
SMOKED
WHOLE
HAM, WA,
MR, HAM,
4/6#, 6WA,
PC LG,
70247180340
SM
BONELESS
DINNER
HAM,
WA,
10/15#,
2PC2PC
70247192730
DELUXE
LEANBONELESS
HAM, SMOKED
BONELESS,
12/15#,
2 PC
SM SMOKED
BREAKFAST
HAM,WA,
ROUND,
WA,
70247155690
70247192730
DELUXE
LEAN HAM, SMOKED BONELESS, WA, 12/15#, 2 PC
9/14#, 2PC
70247128440
SMOKED WHOLE HAM, WA, MR, 4/6#, 6 PC
70247180340
SM
SMOKED
BONELESS
DINNER
70247128440
SMOKED
WHOLE
HAM, WA,
MR, HAM,
4/6#, 6WA,
PC 10/15#, 2PC
70247192730
DELUXE LEAN HAM, SMOKED BONELESS, WA, 12/15#, 2 PC
70247128440
SMOKED WHOLE HAM, WA, MR, 4/6#, 6 PC
Item Code
Product Description
Featured Products
FARMLAND
BRONZE
MEDAL SMOKED BONELESS
Item
Code
Product
Description
Item
Code
Product Description
HAMS
70247127530
BM SMOKED,MEDAL
25% H&W,SMOKED
CARVING PITBONELESS
HAM, 2PC
FARMLAND BRONZE
FARMLAND
BRONZE MEDAL SMOKED BONELESS
HAMS
70247126280
BM SMOKED,
35% H&W, FLAT HAM, LG, 2PC
Item
Code
Product
Description
HAMS
70247127530
BM SMOKED, 25% H&W, CARVING PIT HAM, 2PC
70247190450
MENU-PRIDE,
H&W, PIT
FLATHAM,
HAM,2PC
9/11#, 2PC
70247127530
BM SMOKED, SMOKED,
25% H&W,35%
CARVING
FARMLAND BRONZE
BONELESS
70247126280
BM SMOKED,MEDAL
35% H&W,SMOKED
FLAT HAM, LG,
2PC
70247190460
MENU-PRIDE,
HAM, 9/11#, 1PC
70247126280
BM SMOKED, SMOKED,
35% H&W,35%
FLATH&W,
HAM,FLAT
LG, 2PC
HAMS
70247190450
MENU-PRIDE, SMOKED, 35% H&W, FLAT HAM, 9/11#, 2PC
70247127530
BM SMOKED, SMOKED,
25% H&W,35%
CARVING
2PC
70247190470
MENU-PRIDE,
H&W, PIT
ROUND
HAM,
9/11#,
70247190450
FLATHAM,
HAM,
9/11#,
2PC2 PC
70247190460
MENU-PRIDE, SMOKED, 35% H&W, FLAT HAM, 9/11#, 1PC
70247126280
BM SMOKED,
35% H&W,
FLAT
HAM,
LG, 2PC
70247192380
BOLO
HAM, SMOKED,
25%
H&W,
1 PC
70247190460
MENU-PRIDE,
SMOKED,
35%
H&W,
FLAT
HAM, 9/11#, 1PC
70247190470
MENU-PRIDE, SMOKED, 35% H&W, ROUND HAM, 9/11#, 2 PC
70247190450
MENU-PRIDE,
SMOKED,
35%
H&W,
FLAT
9/11#,
2PC2 PC
70247129410
FL
6/5# EXACTSMOKED,
HAM, SMOKED,
35%ROUND
H&W,HAM,
XLHAM,
70247190470
MENU-PRIDE,
35% H&W,
9/11#,
70247192380
BOLO HAM, SMOKED, 25% H&W, 1 PC
70247190460
MENU-PRIDE,
SMOKED,25%
35%H&W,
H&W,1 PC
FLAT HAM, 9/11#, 1PC
70247192380
BOLO
HAM, SMOKED,
70247129410
FL 6/5# EXACT HAM, SMOKED, 35% H&W, XL
70247190470
MENU-PRIDE,
35% H&W,
ROUND
SMITHFIELD
SMOKED
BONELESS
HAMS
70247129410
FL
6/5# EXACTSMOKED,
HAM, SMOKED,
35%
H&W, XLHAM, 9/11#, 2 PC
70800050510
70247192380
SMITHFIELD
HAM OFF 25%
THE BONE
2PC
BOLO HAM, SMOKED,
H&W,NJ
1 PC
SMITHFIELD SMOKED BONELESS HAMS
70800139500
BLACK
HAM
NJH&W,
(BLACK
70247129410
FLSMOKED
6/5# EXACT
HAM,FOREST
SMOKED,
35%
XLCASING)
SMITHFIELDSMITHFIELD
BONELESS
HAMS
70800050510
SMITHFIELD HAM OFF THE BONE NJ 2PC
70800055380
SMITHFIELD BLACK
FOREST
HAM NJ
NJ 2PC
(NON BLACK CASING)
70800050510
HAM OFF
THE BONE
70800139500
SMITHFIELD BLACK FOREST HAM NJ (BLACK CASING)
SMITHFIELDSILVER
SMOKED
BONELESS
HAMS
70800300610
OAK PIT
HAMFOREST
WA 2PC
70800139500
SMITHFIELD
BLACK
HAM
NJ (BLACK CASING)
70800055380
SMITHFIELD BLACK FOREST HAM NJ (NON BLACK CASING)
70800050510
SMITHFIELD
HAM
OFF
THE
BONE
NJ
70800055380
SMITHFIELD BLACK FOREST HAM NJ 2PC
(NON BLACK CASING)
70800300610
SILVER OAK PIT HAM WA 2PC
FARMLAND
SKINLESS-SHANKLESS,
HAMS&
70800139500
SMITHFIELD
BLACK
HAM NJBONE-IN
(BLACK CASING)
70800300610
SILVER
OAK PIT
HAMFOREST
WA 2PC
HAM
STEAKSSMITHFIELD BLACK FOREST HAM NJ (NON BLACK CASING)
70800055380
70247126130
SMOKED BONE-IN HAM, WA, VP, 18/22#,
3PC
FARMLAND SKINLESS-SHANKLESS,
BONE-IN
HAMS&
70800300610
SILVER OAK PIT HAM WA 2PC
FARMLAND
SKINLESS-SHANKLESS,
BONE-IN HAMS&
HAM
STEAKS
70247126620
SMOKED BONE-IN HAM, WA, VP, 18/22#, 1PC
HAM
STEAKSSMOKED BONE-IN HAM, WA, VP, 18/22#, 3PC
70247126130
70247127520
SMOKED SKINLESS/SHANKLESS,
HAM, VP,
16/20#, 2PC
70247126130
BONE-IN HAM, WA, VP, 18/22#,
3PC
FARMLAND SKINLESS-SHANKLESS,
BONE-IN
HAMS&
70247126620
SMOKED BONE-IN HAM, WA, VP, 18/22#,
1PC
70247191290
70247126620
BONE-IN HAM, WA, VP, 18/22#,HALF,
1PC VP, 2X2
HAM STEAKSSMOKED SKINLESS/SHANKLESS,HAM,
70247127520
SMOKED SKINLESS/SHANKLESS, HAM, VP, 16/20#, 2PC
70247126130
BONE-IN
VP, 18/22#,
3PC
70247794900
SMOKED HAM,
WA,HAM,
FL-ST,WA,
2X2X0
70247127520
SKINLESS/SHANKLESS,
HAM, VP,
16/20#, 2PC
70247191290
SMOKED SKINLESS/SHANKLESS,HAM, HALF, VP, 2X2
70247126620
BONE-IN
WA, VP, 18/22#,
1PC VP, 2X2
70247195280
SMOKED HAM,
WA,HAM,
FL-ST,PORTION
2X2X0
70247191290
SKINLESS/SHANKLESS,HAM,
HALF,
70247794900
SMOKED HAM, WA, FL-ST, 2X2X0
70247127520
SMOKED
70247193170
STEAMSHIP
HAM
ROAST,
NJ, 1 PC2PC
70247794900
SMOKED SKINLESS/SHANKLESS,
HAM,
WA,
FL-ST,SMOKED/CURED,
2X2X0 HAM, VP, 16/20#,
70247195280
SMOKED HAM, WA, FL-ST,PORTION 2X2X0
70247191290
SKINLESS/SHANKLESS,HAM,
70247181410
SMOKED BONE-IN
STEAK, WA,2X2X0
12HALF,
PC VP, 2X2
70247195280
HAM, WA,HAM
FL-ST,PORTION
70247193170
STEAMSHIP HAM ROAST, SMOKED/CURED, NJ, 1 PC
70247794900
HAM,
WA,
FL-ST,
2X2X0BULK, 2-12PC
70247193550
SMOKED
BONE-IN
HAM
STEAK,
70247193170
STEAMSHIP
HAM
ROAST,
SMOKED/CURED,
NJ, 1 PC
70247181410
SMOKED BONE-IN HAM STEAK, WA, 12 PC
70247195280
SMOKED
HAM,
WA,
FL-ST,PORTION
2X2X0
70247194697
OZ.,
70247181410
SMOKED BONE-IN HAM STEAK, NJ,
WA,812
PC6-5 PC
70247193550
SMOKED BONE-IN HAM STEAK, BULK, 2-12PC
70247193170
STEAMSHIP
HAM
ROAST,
SMOKED/CURED,
NJ, 1PCPC
70247194807
SMOKED
BONE-IN
HAM
STEAK,
WA,
6
OZ.,
4-10
70247193550
BULK, 2-12PC
70247194697
SMOKED BONE-IN HAM STEAK, NJ, 8 OZ., 6-5 PC
70247181410
SMOKED BONE-IN
BONE-IN HAM
HAM STEAK,
STEAK, NJ,
WA,812
PC6-5 PC
70247194697
SMOKED
OZ.,
70247194807
SMOKED BONE-IN HAM STEAK, WA, 6 OZ., 4-10 PC
70247193550
SMOKED
BONE-IN
HAM
STEAK,
BULK,
2-12PC
SMITHFIELD
BONE-IN
HAMS
70247194807
SMOKED BONE-IN HAM STEAK, WA, 6 OZ., 4-10 PC
70800034970
70247194697
SMITHFIELD
SMOKED
BONE-IN
HAM,
SMOKED BONE-IN
HAM
STEAK,WHOLE
NJ, 8 OZ.,
6-5 VP,
PC 17-21#, 3PC
SMITHFIELD BONE-IN HAMS
70247194807
BONE-IN
HAM STEAK, WA, 6 OZ., 4-10 PC
SMITHFIELDSMOKED
BONE-IN
HAMS
70800034970
SMITHFIELD SMOKED BONE-IN WHOLE HAM, VP, 17-21#, 3PC
70800034970
SMOKED BONE-IN
SMITHFIELDSMITHFIELD
SPIRAL SLICED
HAMSWHOLE HAM, VP, 17-21#, 3PC
SMITHFIELDHICKORY
BONE-IN
HAMS
70800031190
SMITHFIELD
HALF SPIRAL HAM, NJ
SMITHFIELD
SPIRAL SLICED
HAMSWHOLE HAM, VP, 17-21#, 3PC
70800034970
SMOKED BONE-IN
70800037880
HICKORY
SMITHFIELD
WHOLE
SPIRAL HAM, NJ
SMITHFIELDSMITHFIELD
SPIRAL
SLICED
HAMS
Item Code
OCTOBER / NOVEMBER 2015
Product Description
Item
Code
Product
Description
FARMLAND
BONE-IN
HAMS FOR SPIRALING
Item Code
Product Description
70247195640
HICKORY HAM, BONE-IN, FOR SPIRALING, 14/17#, 2PC
FARMLAND BONE-IN HAMS FOR SPIRALING
FARMLAND
BONE-IN
HAMS FOR SPIRALING
Item
Code
Product
Description
70247195640
HICKORY HAM, BONE-IN, FOR SPIRALING, 14/17#, 2PC
70247195640
HICKORY HAM,
BONE-IN,
SPIRALING, 14/17#,
2PC
FARMLAND SMOKED
LOINS
&FOR
CANADIAN
BACON
FARMLAND BONE-IN
HAMS
FOR
70247129750
CANADIAN BACON,
STICK,
WA,SPIRALING
4PC
FARMLAND
SMOKED
LOINS
&FOR
CANADIAN
BACON
70247195640
HICKORY
HAM,
BONE-IN,
SPIRALING,
14/17#,
2PC
70247180520
CANADIAN
BACON
BNLS
4 PC
FARMLAND SMOKED
LOINS
&LOIN,
CANADIAN
BACON
70247129750
CANADIAN BACON, STICK, WA, 4PC
70247180527
CANADIAN BACON
PC, Z
70247129750
BACON,BNLS
STICK,LOIN,
WA, 44PC
70247180520
CANADIAN BACON BNLS LOIN, 4 PC
FARMLAND SMOKED
LOINS
&LOIN,
CANADIAN
70247400017
FULLY
COOKED
APPLE
CINNAMON
PORK LOINBACON
ROAST, 2 PC,Z
70247180520
CANADIAN
BACON
BNLS
4 PC
70247180527
CANADIAN BACON BNLS LOIN, 4 PC, Z
70247129750
CANADIAN
BACON,
STICK,
WA,
4PC
70247191417
FULLY
COOKED,
NO SMOKE,
PORK
LOIN
70247180527
CANADIAN
BACON
BNLS LOIN,
4 PC,
Z ROAST, 2 PC, Z
70247400017
FULLY COOKED APPLE CINNAMON PORK LOIN ROAST, 2 PC,Z
70247180520
CANADIAN
BACON
BNLS
LOIN,
4
PC
70247400017
FULLY COOKED APPLE CINNAMON PORK LOIN ROAST, 2 PC,Z
70247191417
FULLY COOKED, NO SMOKE, PORK LOIN ROAST, 2 PC, Z
70247180527
CANADIAN
BACON
BNLS
4 PC,
Z ROAST, 2 PC, Z
70247191417
FULLY
COOKED,
NO SMOKE,
PORK
LOIN
FARMLAND
SMOKE'NFAST
KCLOIN,
WILD
WINGS
70247400017
70247192127
FULLY
COOKED
APPLE
PORK LOIN ROAST, 2 PC,Z
KC WILD
WINGS,
3-12CINNAMON
PC, Z
FARMLAND
SMOKE'NFAST
KC WILD
WINGS
70247191417
FULLYKC
COOKED,
NO SMOKE,
PORK LOIN
ROAST,
PC, ZZ
70247194557
MINI
WILD WINGS,
W/PICTURE
LABELS,
IQF,22/5#,
FARMLAND SMOKE'NFAST
KC
WILD
WINGS
70247192127
KC WILD WINGS, 3-12 PC, Z
70247192127
KC WILD WINGS, 3-12 PC, Z
70247194557
MINI KC WILD WINGS, W/PICTURE LABELS, IQF, 2/5#, Z
FARMLAND OSSO
SMOKE'NFAST
WILD LABELS,
WINGS
70247194557
MINI KC WILD
WINGS,KC
W/PICTURE
IQF, 2/5#, Z
FARMLAND
BUCO
70247192127
70247192477
KC
WILD
WINGS,
3-12HAM
PC, Z SHANKS), 6-2PC., Z
OSSO
BUCO
(COOKED
FARMLAND
OSSO
BUCO
70247194557
MINI KC
WILD
WINGS,
W/PICTURE
70247193207
OSSO
BUCO,
PK,
FL, RAW,
6-2 PK, Z LABELS, IQF, 2/5#, Z
FARMLAND OSSO
BUCO
70247192477
OSSO BUCO (COOKED HAM SHANKS), 6-2PC., Z
70247192477
OSSO BUCO (COOKED HAM SHANKS), 6-2PC., Z
70247193207
OSSO BUCO, PK, FL, RAW, 6-2 PK, Z
FARMLAND
OSSO
BUCO
70247193207
OSSO BUCO,
PK, BONELESS
FL, RAW, 6-2 PK, SMOKED
Z
FARMLAND
SPECIALTY
HAMS
70247192477
70247195210
OSSO BUCO
(COOKED
SHANKS), 6-2PC., Z
PULLED
SMOKED
HAM,HAM
4/2.5#
FARMLAND
SPECIALTY
HAMS
70247193207
OSSO BUCO, PK, BONELESS
FL, RAW, 6-2 PK, SMOKED
Z
FARMLAND SPECIALTY
BONELESS
SMOKED
HAMS
70247195210
PULLED SMOKED HAM, 4/2.5#
70247195210
PULLED SMOKED
HAM,ROASTS
4/2.5#
FARMLAND FULLY
COOKED
FARMLAND
SPECIALTY
BONELESS
70247194567
FULLY COOKED PORK
ROAST, 1PC SMOKED HAMS
FARMLAND
FULLY
COOKED
70247195210
PULLED SMOKED HAM,ROASTS
4/2.5#
FARMLAND FULLY
COOKED ROASTS
70247194567
FULLY COOKED PORK ROAST, 1PC
70247194567
FULLY COOKED PORK
ROAST,
FARMLAND STEAMSHIP
LEG
OF 1PC
PORK
FARMLAND
FULLY
COOKED
ROASTS
70247165497
STEAMSHIP
LEG OF PORK,
1 PC
FARMLAND
STEAMSHIP
LEG
OF 1PC
PORK
70247194567
FULLY COOKED PORK ROAST,
FARMLAND STEAMSHIP LEG OF PORK
70247165497
STEAMSHIP LEG OF PORK, 1 PC
70247165497
STEAMSHIP
LEG OF PORK, 1 PC
FARMLAND HAM
ROASTS
FARMLAND STEAMSHIP
LEGHAM
OF PORK
70247143247
SM BONELESS NETTED
ROAST, 3 PC, Z
FARMLAND
HAM
ROASTS
70247165497
STEAMSHIP
LEG OF PORK, 1 PC
FARMLAND HAM
ROASTS
70247143247
70247143247
SM BONELESS NETTED HAM ROAST, 3 PC, Z
SM BONELESS NETTED HAM ROAST, 3 PC, Z
FARMLAND HAM ROASTS
70247143247
SM BONELESS NETTED HAM ROAST, 3 PC, Z
70800031190
HICKORY SMITHFIELD HALF SPIRAL HAM, NJ
70800031190
HICKORY SMITHFIELD HALF SPIRAL HAM, NJ
70800037880
HICKORY SMITHFIELD WHOLE SPIRAL HAM, NJ
SMITHFIELDHICKORY
SPIRAL
SLICEDWHOLE
HAMS
70800037880
SMITHFIELD
SPIRAL HAM, NJ
FARMLAND
SPIRAL
SLICED
HAMS
70800031190
70247195060
HICKORY
SPIRAL
HICKORY SMITHFIELD
SPIRAL HAM,HALF
BONE-IN,
NJ,HAM,
HALF,NJFNG 4 PC
FARMLAND
SPIRALSMITHFIELD
SLICEDWHOLE
HAMS
70800037880
HICKORY
SPIRAL
70247195487
HAM, HAMS
BONE-IN,
HALF,HAM,
NJ , 1NJPC, Z
FARMLAND HICKORY
SPIRALSPIRAL
SLICED
GIFT BOX
70247195060
HICKORY SPIRAL HAM, BONE-IN, NJ, HALF, FNG 4 PC
70247191450
HONEY
FNG, 4PC
70247195060
HICKORYSPIRAL
SPIRALHAM,
HAM,BONE-IN,
BONE-IN,HALF,
NJ, HALF,
FNG 4 PC
70247195487
HICKORY SPIRAL HAM, BONE-IN, HALF, NJ , 1 PC, Z GIFT BOX
FARMLAND HICKORY
SPIRALSPIRAL
SLICED
70247195487
HAM, HAMS
BONE-IN, HALF, NJ , 1 PC, Z GIFT BOX
70247191450
HONEY SPIRAL HAM, BONE-IN, HALF, FNG, 4PC
70247195060
HICKORY
SPIRAL
HAM,
BONE-IN,
NJ, HALF,
FNG 4 PC
70247191450
HONEY SPIRALSPIRAL
HAM, BONE-IN,
HALF,
FNG,
4PC
FARMLAND QUARTER
SLICED
HAMS
70247195487
70247195230
HICKORY SPIRAL
SPIRAL HAM,
HAM, BONE-IN,
BONE-IN, QUARTER,
HALF, NJ , 1NJ,
PC,FNG,
Z GIFT
HICKORY
8 PCBOX
70247195230
70247195230
HICKORY SPIRAL HAM, BONE-IN, QUARTER, NJ, FNG, 8 PC
HICKORY SPIRAL HAM, BONE-IN, QUARTER, NJ, FNG, 8 PC
FARMLAND QUARTER
SLICED
HAMS
70247191450
HONEY SPIRALSPIRAL
HAM, BONE-IN,
HALF, FNG,
4PC
FARMLAND QUARTER
SPIRAL
SLICED
HAMS
FARMLAND QUARTER SPIRAL SLICED HAMS
70247195230
HICKORY SPIRAL HAM, BONE-IN, QUARTER, NJ, FNG, 8 PC
CONTINUED ON BACK
CONTINUED ON BACK
CONTINUED ON BACK
CONTINUED ON BACK
OCTOBER / NOVEMBER 2015
SOUTHEAST FOOD SERVICE NEWS
®
Operators Mail-In Coupon • Winter 2015 Corporate Promotion
Featured
Products
Operators Mail-In Coupon
• Winter
2015 Corporate Promotion
Item Code
Product Description
FARMLAND LOIN ROASTS
70247164187
70247164237
Item
Code
70247163807
GM CANADIAN BACK, BONELESS, CENTER CUT PORK LOIN,
VP, 5/7, 2 PC, Z
GM FL ET CANADIAN BACK, BONELESS, CENTER CUT PORK
Product Description
LOIN, VP, 5/7, 2-1PC, Z
GM WHOLE BONELESS PORK LOIN ROAST, NTD, DRY, 2-1PC, Z
FARMLAND LOIN ROASTS
70247166527
70247164187
70247168767
70247164237
70247163807
SM FL ET BONELESS PORK LOIN ROAST, VP, 3-4PC, Z
GM CANADIAN BACK, BONELESS, CENTER CUT PORK LOIN,
VP,
5/7,LOIN
2 PC,
Z
PORK
ROAST,
BONELESS, HALF, W/GLUTEN, NTD, 4 PC, Z
GM FL ET CANADIAN BACK, BONELESS, CENTER CUT PORK
LOIN, VP, 5/7, 2-1PC, Z
GM WHOLE BONELESS PORK LOIN ROAST, NTD, DRY, 2-1PC, Z
70247166527
70247141807
70247168767
70247141817
SM FL ET BONELESS PORK LOIN ROAST, VP, 3-4PC, Z
GM BONE-IN CENTER CUT PORK CHOP, 4 OZ, 10#, Z
PORK LOIN ROAST, BONELESS, HALF, W/GLUTEN, NTD, 4 PC, Z
GM BONE-IN CENTER CUT PORK CHOP, 5 OZ, 10#, Z
70247144437
GM BONE-IN CENTER CUT PORK CHOP, 6 OZ, 10#, Z
70247142397
70247141807
70247150217
70247141817
70247150367
70247144437
70247150227
70247142397
70247143637
70247150217
70247162357
70247150367
GM BONE-IN CENTER CUT PORK CHOP, 8 OZ, 10#, Z
GM BONE-IN CENTER CUT PORK CHOP, 4 OZ, 10#, Z
GM FL ET BONE-IN CENTER CUT PORK CHOP, 4 OZ, 10#, Z
GM BONE-IN CENTER CUT PORK CHOP, 5 OZ, 10#, Z
GM FL ET BONE-IN CENTER CUT PORK CHOP, 5 OZ, 10#, Z
GM BONE-IN CENTER CUT PORK CHOP, 6 OZ, 10#, Z
GM FL ET BONE-IN CENTER CUT PORK CHOP, 6 OZ, 10#, Z
GM BONE-IN CENTER CUT PORK CHOP, 8 OZ, 10#, Z
GM FL ET BONE-IN CENTER CUT PORK CHOP, 8 OZ, 10#, Z
GM
CHOP, 4 OZ,
10#,CHOP,
Z
GM FL
FL ET
ET BONE-IN
BONE-IN CENTER
CENTER CUT
CUT PORK
PORTERHOUSE
PORK
12 OZ., 10#, Z
GM FL ET BONE-IN CENTER CUT PORK CHOP, 5 OZ, 10#, Z
70247150227
GM FL ET BONE-IN CENTER CUT PORK CHOP, 6 OZ, 10#, Z
70247143637
GM FL ET BONE-IN CENTER CUT PORK CHOP, 8 OZ, 10#, Z
GM FL ET BONE-IN CENTER CUT PORTERHOUSE PORK CHOP,
12 OZ., 10#, Z
FARMLAND GOLD MEDAL BONE-IN PORK CHOPS
FARMLAND GOLD MEDAL BONE-IN PORK CHOPS
70247162357
Item Code
Item Code
Product Description
FARMLAND SILVER MEDAL BONE-IN PORK CHOPS
FARMLAND BONELESS PORK CHOPS
70247139697
SM SMOKED BONE-IN CENTER CUT PORK CHOP, 5 OZ., 10#, Z
70247143307
70247149957
Item
Code
SM
SMOKED
BONE-IN CENTER CUT PORK CHOP, 6 OZ., 10#, Z
Product
Description
70247203847
Item
Code
SM FL ET BONE-IN CENTER CUT PORK CHOP, 4 OZ., 10#, Z
FARMLAND SILVER
MEDAL
PORK
CHOPS
SM FL ET CENTER
CUTBONE-IN
BONE-IN PORK
CHOP W/PRINTED
70247203827
LABEL, 4 OZ., 10#, Z
70247139697
SM SMOKED BONE-IN CENTER CUT PORK CHOP, 5 OZ., 10#, Z
70247151727
SM FL ET BONE-IN CENTER CUT PORK CHOP, 6 OZ., 10#, Z
70247149957
SM FL
SMOKED
BONE-IN
CENTER CUT
PORK
CHOP,
6 OZ., 10#, Z
SM
ET CENTER
CUT BONE-IN
PORK
CHOP
W/PRINTED
70247203817
LABEL, 6 OZ., 10#, Z
70247151707
SM FL ET BONE-IN CENTER CUT PORK CHOP, 4 OZ., 10#, Z
70247151747
SM FL ET BONE-IN CENTER CUT PORK CHOP, 8 OZ., 10#, Z
SM FL ET CENTER CUT BONE-IN PORK CHOP W/PRINTED
70247203827
SM
FL ET
BONE-IN
LABEL,
4 OZ.,
10#, ZEND-TO-END BUFFET STYLE PORK CHOP,
70247140967
20#, Z
70247151727
SM FL
FL ET
ET BONE-IN
BONE-IN END-TO-END
CENTER CUT PORK
CHOP,
6 OZ.,
10#,
Z
SM
BUFFET
STYLE
PORK
CHOP,
70247202837
3SM
OZ,FL20#,
Z
ET CENTER
CUT BONE-IN PORK CHOP W/PRINTED
70247203817
LABEL, 6 OZ., 10#, Z
70247151747
SM FL ET BONE-IN CENTER CUT PORK CHOP, 8 OZ., 10#, Z
70247143317
GM FL ET BONELESS PORK CHOP, 4 OZ, 10#, Z
GM FL ET BONELESS PORK CHOPS W/PRINTED LABEL, 4 OZ.,
Product Description
10#, Z
GM FL ET BONELESS PORK CHOP, 5 OZ, 10#, Z
70247143327
70247143307
70247203837
70247203847
70247165767
70247143317
GM FL ET BONELESS PORK CHOP, 6 OZ, 10#, Z
GM
OZ, 10#, Z LABEL, 6 OZ.,
GM FL
FL ET
ET BONELESS
BONELESS PORK
PORK CHOP,
CHOPS4W/PRINTED
10#,
Z ET BONELESS PORK CHOPS W/PRINTED LABEL, 4 OZ.,
GM FL
10#,FL
Z ET BONELESS PORK CHOP, 6 OZ, 10#, Z
SM
GM FL ET BONELESS PORK CHOP, 5 OZ, 10#, Z
70247143327
GM FL ET BONELESS PORK CHOP, 6 OZ, 10#, Z
70247203837
70247168777
70247165767
70247152877
10#,
FL
ETZRACK-OF-PK, FRENCHED, 2-1PC, Z
SM FL ET BONELESS PORK CHOP, 6 OZ, 10#, Z
FL ET RACK-OF-PK, UNSEAS, 2-1PC, Z
70247140967
70247144427
70247202837
FARMLAND RACK OF PORK
FARMLAND BACON WRAPPED PORK FILET
Featured Products
70247151707
FARMLAND BRONZE
MEDAL
BONE-IN
PORK
CHOPS
SM FL ET BONE-IN
END-TO-END
BUFFET
STYLE PORK
CHOP,
20#,BONE-IN
Z
BM
END CUT PORK CHOP, .5", 10#, Z
SM FL ET BONE-IN END-TO-END BUFFET STYLE PORK CHOP,
3 OZ, 20#, Z
FARMLAND BONELESS PORK CHOPS
FARMLAND RACK
PORKPORK CHOPS W/PRINTED LABEL, 6 OZ.,
GM FL ETOF
BONELESS
70247168777
70247264597
70247152877
FL ET RACK-OF-PK, FRENCHED, 2-1PC, Z
FL ET BACON WRAPPED PORK FILET, 30/5 OZ, 9.375#NT, Z
FL ET RACK-OF-PK, UNSEAS, 2-1PC, Z
FARMLAND BRONZE MEDAL BONE-IN PORK CHOPS
70247144427
BM BONE-IN END CUT PORK CHOP, .5", 10#, Z
FARMLAND BACON WRAPPED PORK FILET
70247264597
Products
INDICATE SMITHFIELD FARMLAND CASES PURCHASED
Code
# of Cases
Products
INDICATE SMITHFIELD FARMLAND CASES PURCHASED
Code
# of Cases
TOTAL CASES ____ X $2.00/CASE = $______________
MINIMUM REBATE: $20 (10 CASES)
Product Description
Maximum
Payout
is $250
Terms and Conditions:
Offer limited to foodservice operators only. Chain operators
must participate as single units. Contracted chain and bid
accounts cannot participate. This coupon may be redeemed for
a minimum of $20 up to $250 per individual foodservice
operator. Submit this rebate with copies of distributor
invoices or distributor printouts verifying valid products
were purchased between November 2, 2015 - January 3,
Terms
Conditions:PRINTOUTS OR INVOICES MUST INCLUDE
2016. and
DISTRIBUTOR
Offer
limited to foodservice
only. Operator
Chain operators
THE FOLLOWING
OPERATOR operators
INFORMATION:
Name,
must
single units.
Contracted
chain Date
and the
bid
Productparticipate
Purchased,as Number
of Cases
Purchased,
accounts was
cannot
participate.
This Number
coupon may
redeemed
for
Product
Purchased,
Invoice
and be
Physical
Address.
aOperators
minimummust
of fill
$20outup rebate
to $250
per
individual
foodservice
coupon themselves. Distributor
operator.
Submit
this
rebate
with
copies
of
distributor
tracking reports do not qualify. Bulk redemptions by distributors
invoices DSRs
or are
distributor
printouts
verifying
products
and/or
not allowed.
Request
must valid
be postmarked
were
purchased
between 27,November
2, 2015
- January in3,
no later
than February
2016. Offer
not redeemable
2016.
DISTRIBUTOR
PRINTOUTS
OR
INVOICES
MUST
INCLUDE
conjunction with any other offer. Operators may submit more
THE
FOLLOWING
Name,
than once
until theOPERATOR
maximum INFORMATION:
dollar amount Operator
is met; however,
Product
Purchased,requirement
Date the
the
initialPurchased,
submissionNumber
must beof forCases
the minimum
Product
was
Purchased,
Invoice
Number
and
Physical
Address.
of 10 cases. Allow 10–12 weeks for delivery. Incomplete or
Operators
must fill out
coupon themselves.
incorrect submissions
will rebate
delay payment.
Void where Distributor
restricted,
tracking reports
do not qualify. Bulk redemptions by distributors
prohibited
or banned.
and/or DSRs are not allowed. Request must be postmarked
no later than February 27, 2016. Offer not redeemable in
conjunction with any other offer. Operators may submit more
than once until the maximum dollar amount is met; however,
the initial submission must be for the minimum requirement
of 10 cases. Allow 10–12 weeks for delivery. Incomplete or
incorrect submissions will delay payment. Void where restricted,
prohibited or banned.
CHECK WILL
BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)
TOTAL CASES ____ X $2.00/CASE
= $______________
Maximum
Payout
OPERATION
NAME:$20 (10 CASES)
MINIMUM
REBATE:
is $250
CONTACT NAME:
E-MAIL ADDRESS:
CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)
OPERATION ADDRESS:
NAME:
CITY: NAME:
STATE:
ZIP:
CONTACT
TELEPHONE
NUMBER:
FAX NUMBER:
E-MAIL
ADDRESS:
DISTRIBUTOR:ADDRESS:
DSR NAME:
OPERATION
CITY:
ZIP:
YOU CAN ALSO SUBMIT OFFER FORM AND COPIES OF STATE:
INVOICES ONLINE AT WWW.RAPIDREBATE.NET
FOR MORE INFORMATION ON SMITHFIELD FARMLAND PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS,
TELEPHONE
NUMBER:
FAX NUMBER:
CONTACT YOUR SMITHFIELD FARMLAND REPRESENTATIVE/BROKER OR CALL THE HELP LINE: 1-888-327-6526 WWW.SMITHFIELDFARMLANDFOODSERVICE.COM
DISTRIBUTOR:
DSR NAME:
YOU CAN ALSO SUBMIT OFFER FORM AND COPIES OF INVOICES ONLINE AT WWW.RAPIDREBATE.NET
FOR MORE INFORMATION ON SMITHFIELD FARMLAND PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS,
CONTACT YOUR SMITHFIELD FARMLAND REPRESENTATIVE/BROKER OR CALL THE HELP LINE: 1-888-327-6526 WWW.SMITHFIELDFARMLANDFOODSERVICE.COM
FL ET BACON WRAPPED PORK FILET, 30/5 OZ, 9.375#NT, Z
PLEASE MAIL THIS COUPON WITH
COPIES OF DISTRIBUTOR INVOICES TO:
SMITHFIELD FARMLAND FOODSERVICE
WINTER 2015 COUPON REDEMPTION
PO BOX 552
PLEASE MAIL THIS COUPON WITH
TRAVERSE CITY, MI 49685
COPIES OF DISTRIBUTOR INVOICES TO:
QUESTIONS? CALL 1-877-570-5504
SMITHFIELD FARMLAND FOODSERVICE
WINTER 2015 COUPON REDEMPTION
PO BOX 552
TRAVERSE CITY, MI 49685
PLEASE CHECK THE MARKET SEGMENT YOUR OPERATION/TYPE OF RESTAURANT
QUESTIONS?IN:CALL 1-877-570-5504
BELONGS
COUPON CODE: WINTER15OPR
COUPON CODE: WINTER15OPR
Are you a new SFFG customer F or a current SFFG customer F
COMMERCIAL
NON-COMMERCIAL
PLEASE Full
CHECK
THE MARKET SEGMENT YOURFOPERATION/TYPE
OF RESTAURANT
F
Service
College/University
BELONGS{IN: Casual Theme
F Elementary/Secondary School
{ Family
F Business & Industry
Are you{a newUpscale/Fine
SFFG customer
F or a current
SFFG customer F
Dining
F Recreational/Entertainment
F C-Store
F Transportation Foodservice
F
Hotel/Motel/Resort
F
Military/Correctional
COMMERCIAL
NON-COMMERCIAL
F Full Service
F
College/University
OWNERSHIP
OWNERSHIP
Casual Theme
F
Elementary/Secondary
School
F {
Independent
F
Contract
Family Chain
F
Business
&Management
Industry
F {
Local/Regional
F
Self-Operated
{ Upscale/Fine
Dining
F Recreational/Entertainment
F
F National
C-Store Chain
F Transportation Foodservice
F
F Military/Correctional
Number Hotel/Motel/Resort
of meals served per day:
OWNERSHIP
________Breakfast ________LunchOWNERSHIP
________Dinner
F Independent
F Contract Management
F
Local/Regional
Chain annual food/beverage
F Self-Operated
Approximate
dollar volume
purchases:___________
F National Chain
Number of meals served per day:
________Breakfast ________Lunch ________Dinner
Approximate dollar volume annual food/beverage purchases:___________
9
10
SOUTHEAST FOOD SERVICE NEWS
®
OCTOBER / NOVEMBER 2015
Retirement Challenges Created New Opportunity for Chef Lucardie
By Fred Lucardie, CEC, CDM,
CFPP, AAC
Being financially stable is a
good thing – a great thing when
you consider 79% of Baby Boomer Americans have saved less than
25% of recommended funds for
retirement. When I resigned from
my position as Executive Chef/
Food Service Director I mistakenly believed I would not have
to worry about working again. It
was a decision that was entirely
up to whether or not I wanted to
spend my days gardening and
pursuing my other interests. Then
the health insurance rates came
crashing into my reality.
While we have enough money
saved to pay for personal health
insurance until we are eligible for
Medicare I was simply unwilling
to blow $75,000 + of our retirement savings to do so. There is
also a concern regarding the major health carriers rumbling over
the necessity of increasing their
rates in 2016. Add in my expeditiously finishing the house and
yard chores (translation: There’s
nothing left to do on my chores
list!) and you have another mitigating factor. I made the decision
to go back into the working world
to have health insurance benefits
once again and continue doing
what I love best – cooking.
Friends encouraged me to take
early Social Security and think
about consulting or working day
jobs in the industry (i.e., food
shows/demos). That would have
provided me with an income, but
no health insurance benefits. I
would have loved to go back to
my culinary school teaching days,
but times have changed and the
requirements are much stiffer than
when I taught a few years ago.
My culinary degree is no longer
considered enough and many institutions want a master’s degree
on top of that.
Pat checked into online college courses for me, but the cost
was prohibitive. There seems to
be little sense in spending over
$40,000 for a higher degree that
will not pay me back over the
next few years. There is also the
problem of taking online courses.
I’m not very patient with online
classes. And, to be completely
honest, I don’t want to go back to
school at this stage of my life.
I had some concerns about how
marketable I was since I have
aged into an older demographic.
No matter how skilled or how
good a worker you are there are
companies that are not interested
in hiring you based on your birth
year. I’ve had chef peers tell me
they had trouble getting another
position despite their strong re-
on the plusses in my background,
and sent the word out I was available and looking for a position.
Within a few weeks I was pleasantly surprised to have three bites
for personal interviews.
The first interview was at a rehab center with a long-term care
unit. It was my first experience
with a group interview. The room
was set with the director and two
staff members at a table facing a
semi-circle of 8 chairs for the candidates. Most of the candidates
Chef Fred Lucardie with Gwen Boumeester Executive Director Thrive Senior
Living
sumes. Once companies looked
at their age (fairly easy to determine based on work history and
educational background) they just
passed on them.
You can work your resume
around to a certain degree to bypass the obvious but sooner or
later the age factor is going to rear
its ugly head and make its presence known. I have a strong resume backed with professional
certifications, education credentials, and excellent work habits,
but it was still a concern. I updated my resume, concentrating
looked like they were barely out
of culinary school. I was very
much the silver-haired patriarch
of this group.
There were some general questions for all of us and then the director concentrated on each individual. He was apparently looking for someone younger with far
less skills who would be content
with a minimal salary. He kept
emphasizing to me how my talents would be wasted in their facility and how I should look for
someplace “better” to utilize my
skills. This was obviously a dead-
end meeting.
The second interview was at
an assisted living facility that
was opening close to my home.
While the director was impressed
with my resume he could not
seem to get past the fact I was
not into the money and would be
happy with the salary offered. I
got the feeling he thought I was
just looking for something to
bring in a salary while I continued to seek another position that
would pay me more.
I reassured him I was not dependent on a salary as I had other
income from investments. Salary
was also incidental for one major
reason – being older meant we
were not living paycheck to paycheck as we had when the house
was full of children going to private school with all their attendant
needs. To no avail - he kept going
back to the salary point. Not so
overt, but just as dead-end as the
previous interview.
Thankfully the third interview
has worked into a solid job offer.
I will be working at a state of the
art upscale assisted living facility/memory care unit with an incredible management team. The
company, Thrive Senior Living,
was happy to have a chef of my
caliber who was willing to take
a step back on the salary scale.
Gwen Boumeester, the Executive
Director, is a woman I look forward to working with in the coming years. She knows her sector
of the industry well and respects
my professional background and
skills.
It’s a smaller facility than my
last property, but I will be able to
devote more time and attention to
the residents. At the close of my
employment at my previous property it had become an ugly fight
for survival with a minimal staff
and dwindling resources. Now
I can look forward to giving my
best to a clientele who will be the
better for it. I can enrich them
and they can enrich me.
Bon appétit!
Chef Lucardie is the Exec
Chef/Dining Services Director of
Legacy at Highwoods Preserve in
Tampa, FL. He can be reached at
[email protected]
OCTOBER / NOVEMBER 2015
®
SOUTHEAST FOOD SERVICE NEWS
11
Come to the Caddyshack to Eat, Drink, and be Murray
Lime Pie, (of course in Florida),
round out the meal as some of the
offerings on ‘The Finishing Hole’.
The Murray Bros. Caddyshack
is a happy place. The wait staff is
very engaging. The food is fresh
and delicious with many choices
and a playful atmosphere. In addition to the six brothers, there are
three sisters. Nine children in one
household probably helped to make
this endeavor a creative family affair.
Continued from page 1
ker Bar with two large TV’s with
several others located throughout
that cover all sporting events. The
Shed sells Caddyshack memorabilia. There is a large separate room
that can be used for private parties.
Andy Murray is co-founder and
co-chairman and is involved in
the daily operations of the restaurant. There is a very strong local
following. The food is typical bar
type and very delicious. The menu
is as whimsical as the restaurant.
The appetizers are appropriately
Caddyshack
Restaurant Rules
No Fighting
No Spitting
No Drinking
No Gambling
No Bare Feet
under the heading ‘Tee It Up’.
Some include Crispy Potato Golf
Balls, Wings, Quesadilla, Guacamole, Queso Dip, Nachos, or Chili
and Soup. The salads are called
‘The Greens’ and the sandwiches
are ‘Sandwedges’. There are several burgers listed under the ‘Shack
Burgers’. The Flatbreads include
Pepperoni, Margherita, the Sicilian,
and a Cheeseburger that includes
ground beef, American cheese, lettuce, tomato, onions, pickle, and a
special sauce. This author has had
them all and can’t pick a favorite.
The main menu is divided into
the Front Nine and the
Back Nine. It includes
ribs, pot roast, fish and
chips, a filet, and two
pasta dishes just to name
a few. Shrimp and Grits
are included but served
with a Chicago style
twist.
Claiming there
are no grits in Chicago
it is made with Jasmine
rice.
An overloaded Strawberry Shortcake and a
Belgium Waffle along General Manager Renee Shuey, a 14 year veteran,
with Ice Cream and Key and her caddy staff
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12
®
SOUTHEAST FOOD SERVICE NEWS
OCTOBER / NOVEMBER 2015
Searching for New Products or Ideas Online? Be sure to visit these websites!
paramount-mg.com
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stclair.com
brookwoodfarms.com
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winonafoods.com
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richsfoodservice.com
culinaryresources.biz
freshfromflorida.com
sna-nc.org
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Elliott R. Fischer • (239) 514-1258
Scott A. Kennedy • 404-862-1064
William (Bill) House was the East and Southeast
Division Sales Manager for Campbell’s Food
Service for 34 years. He subsequently spent 22
years with Harvest Foods/Acosta in the Carolina’s.
Bill reads Southeast Food Service News and states,
“If you want to grow your business or brand,
this is the publication to use.”
Product Spotlight
OCTOBER / NOVEMBER 2015
Custom Culinary Flavor Concentrates
Custom Culinary® Master’s Touch®
Flavor Concentrates help operators bring
today’s culinary trends to life. Made with
real ingredients such as lime, garlic, onion
and chili peppers—including jalapeño,
ancho and chipotle—these concentrates
deliver authenticity with ease, adding global
• Peak Fresh
Produce
equals If
safe, you
quality, and
inspiration to dishes across
any
menu.
reliable consistency of crisp freshness and
would like more information
about
flavor at the best
value. Custom
Culinary® and their •product
offerings
The highest standards
are setgo
fromto
the
best growers/packers to deliver produce
http://www.custonculinary.com that performs every time and far above
SOUTHEAST FOOD SERVICE NEWS
Picked for Perfection
Lance® Whole Grain
• Adheres to purposeful selection of best-inSaltine Crackers
class suppliers in terms of size, capabilities,
Lance® products are baked fresh
and commitment to quality. All row crop
suppliers are charter members of the Leafy with no preservatives, no high-frucGreens Initiative.
tose corn syrup, and 0g trans-fat. 51%
• All products have US #1 specs or better and
are subject to “continual” inspection by
Whole Grain saltine cracker made
trained and certified personnel.
with all-natural whole wheat flour.
• Peak suppliers are audited by Performance
Great for schools, restaurants, soup/
Foodservice personnel, as well as thirdparties, for GMPs, GAPs, and traceability. salad bars and bread baskets.
foodservice industry standards.
Farmland Smoked Sausages
At Farmland, our line of
smoked sausage products provides
a delicious option for every food
service operation. We use only
tender, USDA inspected cuts of
pork and beef. Smoked with real
hickory smoke to give it the real
smokehouse flavor. It has natural
casing, no MSG, and no artificial
aftertaste. For information call
1-888-FARMLAND or visit their
website at Farmlandfoodservice.com.
Allqua – 100% Natural
Alkaline Water
Allqua water is unique
because our spring is
100% naturally alkaline.
The natural elements,
minerals, and alkalinity
found in our water combine to create a superior
taste that is unmatched.
Improve your vigor,
boost your immune system, and fight the aging
process by drinking allqua’s
antioxidant-rich
alkaline water. Allqua
water’s pH level ranges
between 7.5 to 8 giving
your body the boost it
deserves to help neutralize acids and bring some
balance to your life.
When we fill our body
with alkaline, mineral-rich and acid-free
water it is like hitting the reset button.
For more information visit allquawater.
com or call 770-845-4905.
13
For more information please contact your Snyder’s-Lance Sales Representative or call our Customer Service Department at 1-888-722-1163
ext. 8313. Visit us at SnydersLance.com.
• PFG internal audit-backed program includes
minimum and maximum storage temperature
environments, multiple deliveries, receiving
procedures, shipping procedures and
warehouse policies to ensure the freshest
possible products.
Peak Fresh Produce
Peak Fresh Produce equals safe,
quality, and reliable consistency of crisp
freshness and flavor at the best value.
The highest standards are set from
the best growers/packers to deliver
produce that performs every time and
far above foodservice industry standards.
All products have US #1 specs or
better and are subject to “continual”
inspection by trained and certified personnel.
For more information visit
performancefoodservice.com.
Brookwood Farms Old Fashioned Pit Cooked BBQ
Nothing pleases customers like old-fashioned pit-cooked barbeque, and you
get it from Brookwood Farms.
Only Brookwood Farms slow-roasts high quality meats over charcoal for 10-12
hours to guarantee the best BBQ in food service. Brookwood Farms offers real,
Southern-style pit-cooked pork, chicken and beef BBQ
that saves time and labor. Just heat and serve for quality
that customers will swear was made in the kitchen.
Family owned and operated in Siler City, North
Carolina, since 1978. Brookwood Farms promises delicious pit-cooked BBQ for generations to come.
For more information, call 800-472-4787 or visit
brookwoodfarms.com.
Kraft Foodservice BOCA Essentials Burgers
Kraft Foodservice, is pleased to announce the launch of two new products
BOCA Essentials Roasted Vegetable & Red
Quinoa burgers and BOCA Essentials Chile
Black Bean burgers. Made with wholesome
ingredients, like black beans, quinoa, brown
rice or roasted vegetables, both varieties
will help operators meet the demand for
delicious and nourishing sources of alternative protein. In fact, BOCA Essentials are
a source of complete protein containing 9
essential amino acids. For more information go to kraftfoodservice.com/bocaessentials.
Gator Chemicals Dish Machine Programs
Gator Chemical sells, leases, and rents
dish machines of all types under a comprehensive program that includes (in some
cases) free emergency service and parts. Gator Chemical has been servicing the Florida
marketplace for over 35 years. We have a
complete line of products including 1st and
3rd sink items, floor cleaners, sanitizers, hand
soaps, oven & grill products, and dish machine items. Ask about our multi location
discounts for information www.gatorchemical.
com or call 1-800-224-9199. Catallia Mexican Foods Corn
Tortillas
Catallia Mexican Foods is proud
to introduce a full line of non-GMO
corn tortillas and pre-cut chips with
our recent manufacturing plant expansion that now includes a dedicated
corn facility. Our authentic corn tortillas echo the tradition of the Mexican
heritage with a rich corn flavor, hint
of lime, and perfect pliability for all
menu needs. For more information
go to http://www.catallia.com
New Desserts from Vie de France
Introducing decadent
desserts including tropical
Passion Mango Cheesecake
and Key Lime Pie, and
traditional NY Cheesecake
and Molten Fudge Cake.
For more information, visit viedefrance.com
or call (800) 446-4404.
14
®
SOUTHEAST FOOD SERVICE NEWS
Gordon Food Show
Atlanta Landmark Restaurant Reopens
The popular OK Café in Buckhead, Georgia has reopened after a fire
10 months ago. It is a popular breakfast spot for dealmakers, the who’s
who of business, and civic leaders. It is a great place to network.
Owners Richard Lewis and Susan DeRose are happy to announce the
opening after a lot of red tape of building permits and other rehabilitation
requirements. The fire was blamed on a faulty water heater.
The Atlanta business community is happy for it’s reopening.
OCTOBER / NOVEMBER 2015
Tampa, FL
October 21, 2015
McIlhenny Company Visitor’s Center
opens Restaurant 1868
Continued from page 1
crawfish corn maque choux along
with southern comfort staples like
home-style 7-spice chili and pulled
barbeque chicken sandwiches. In an
effort to inspire international fans
when they return home, Chef Robin
plans to introduce internationally inspired dishes to the menu as well.
The cafeteria-style restaurant will
be open from 9 a.m. to 3 p.m. daily,
Monday through Sunday on Avery
Island.
Gordon Food Service, Vinnie Tieche, Jerry Sparks.
Savor the Five American Regional
Flavors at the KC American Bistro
Continued from page 6
a Ritz Cracker Seared Black Grouper and a Blackened Red Fish. A
Fire Roasted Berkshire Pork Chop
served with Morello Cherry Polenta, Braised Rainbow Swiss Chard,
and served with a Tupelo Honey
Laced Glace rounds out this region.
The Southwest dish is a Texas
Grilled Center Cut Filet Mignon
that is served with a Potato Cake
and Steamed Asparagus. The five
regions have all the food selections
covered. The menu can change
daily depending upon what is available.
Chef Keith is seen nightly delivering dishes to tables and visiting with his customers. He has a
passionate and loyal following. He
Coming
Next
states, “I have a well trained staff
and I can afford the opportunity to
visit and get feedback from my customers”. Chef Keith knows a lot of
his customers by name. Patrons
look forward to visiting with him
when they come in. The KC American Bistro is off the beaten path in
a strip center in the North Naples
area. The customers through word
of mouth have made the restaurant
a very busy place. Reservations are
a must especially in season. They
currently serve beer and have an
extensive wine list. With the renovations and expansion Chef Keith
will be adding a full bar.
The KC American Bistro keeps
Chef Keith very busy however;
outside the restaurant he stays busy
with his two sons.
Gordon Food Service, Chuck Xikes; Maple Leaf Farms, Erin Sampson, Charlie
Rose.
Smoke & Fire BBQ, Mike Arnoldy; Gordon Food Service, Josh Baker; Smoke &
Fire BBQ, Paul Nichols.
DECEMBER / JANUARY
FEBRUARY / MARCH
Center-Of-The-Plate
Food Service In Carolinas
Pasta, Pork
Barbeque, Ethnic Foods
Ad Deadline December 11th
Ad Deadline February 19th
OCTOBER / NOVEMBER 2015
Product Spotlight
SOUTHEAST FOOD SERVICE NEWS
15
Unsurpassed Taste and Tenderness
California Strawberries
are Fun for the Holidays
California strawberries are an operator’s
secret weapon, a ready-to-use solution for
keeping menus fresh and exciting for every
fall holiday. From appetizers to entrees, from
beverages to desserts, California strawberries are immensely versatile and conveniently
available all year-round. The California Straw• Top 20%
meet very specific
berry Commission recipe database is full
of of the best hogs thatPURE
marbling, color, and animal care
specifications.
Kraft Mayonnaise
creative ideas to keep your menus both topical
• Raised on local farmer-grown corn diet
Kraft
Foodservice
is excited to introwhich contributes to the beautiful marbling
and appealing. For information visit www.calithat produces superior flavor, juiciness and
duce
PURE
Kraft
Mayonnaise,
a simtenderness.
Allegiance Premium Pork
forniastrawberries.com.
ple,
• Duroc terminal sires
usedflavorful
with Yorkshire/mayonnaise containing no
Top 20% of the best hogs that meet
Landrace females born and raised on Singleartificial
colors,
no artificial flavors, no
Source Midwest family
farm (operate
24
very specific marbling, color, and aniPerdue Annouces Certified Gluten Free Product
individual farms) and third-party animal
welfare audits. artificial preservatives, no EDTA and
mal care specifications.
Perdue Foodservice is proud to announce its part• 100% all natural product
consistency
through
no high
fructose
corn syrup. Inspired
our pioneering PathProven program, which
Raised on local farmer-grown corn
nership with The Gluten Intolerance Group (GIG),
enforces exacting by
specifications
to ensure
an original
Kraft formula, PURE
premium quality.
diet which contributes to the beautian industry leader in the certification of gluten-free
Mayonnaise
contains only soy• Specified 1/8-inchKraft
maximum trim,
and
ful marbling that produces superior
products and food services. All PERDUE® deli turkey
processed in Single-Source state-of-the-art
bean oil,
vinegar,
eggs, egg yolks, sugar,
facility by skilled craftsmen
who focus
on
flavor, juiciness and tenderness.
breast meat and turkey breast roasts are now Certified
precision.
water, lemon juice concentrate, ground
100% all natural product consisGluten Free and recognized by the Gluten Intolerance
red pepper, dried garlic and mustard
tency through our pioneering PathGroup’s Gluten-Free Certification Organization. Peroil. This classically inspired refrigerated
Proven® program, which enforces
due understands the importance of fresh, nutritious
mayonnaise has a vibrant, well-balanced
exacting specifications to ensure premenu offerings that respond to special needs and perflavor and a thick, creamy texture with a
mium quality.
sonal preferences like gluten intolerance. superior cling and bind. Visit www.KraftFor more information visit
For more information on Perdue Foodservice
foodservice.com for more information
performancefoodservice.com.
brands, please visit www.PerdueFoodservice.com or call 1-888-737-3832.
®
New Davinci Gourmet® Syrups
With Spice
New Davinci Gourmet Syrups with
spice provide customers the taste sensation they crave. Habanero, the spiciest syrup, contains a subtle chili flavor, while Peach
Chipotle strikes
the ideal balance
between sweet
peaches and the
heat of smoky
peppers. Chinese
Five Spice features a blend of
anise, cloves, cinnamon, pepper
and fennel for a
mild, complex
spice to intrigue
taste buds. Use these syrups to transform beverages and culinary creations
with a spicy kick that adds distinction
at every temperature. For more information, visit store.davincigourmet.com/
spicy-syrup.aspx or call 1-800-640-6779.
Salads with Idaho® Potatoes
Idaho® potatoes have been known
for traveling on menus to countries far
beyond their state of origin. For creative chefs, the Idaho® potato’s sturdy
texture and universal popularity are a
perfect foil for salads tossed with the
many exotic ingredients and seasonings the globe has to offer. For Idaho® potato menu concepts using all
the Idaho® potato varieties, visit the
IPC recipe database at foodservice.idahopotato.com/recipes. Cheese Crafters™ Monterey Jack Slices- from Winona Foods®
Seeking versatile products with endless culinary applications? Winona Foods accomplished
portfolio of cheeses offers you just that.
The product in the spotlight for this edition
is their Cheese Crafters™ Natural Monterey
Jack slices. This item is available in convenient
pre-sliced packages weighing in at 2lbs. Presliced for your customer’s convenience, this
classic natural, Wisconsin cheese is ready for
application on-arrival. Cheese Crafters Monterey Jack slices will: shred, melt, slice
and stretch like a natural cheese should.
For more information, go to Winonafoods.com or call 920-662-2184.
St. Clair Foods Cranberry Relish
St. Clair Foods Cranberry
Relish is the perfect accompaniment to all your favorite foods
at the holiday table from turkey
and ham to cornbread dressing!
It’s made with freshly shredded
cranberries, apples, and oranges,
crushed pineapple, and a touch
of sugar! Call St. Clair today to
order yours! For more information call (901)-396-8680 or visit
www.stclair.com
Mission® Hearty Grains™
Ultra Tortillas
Mission® Hearty Grains™ Ultra
Tortillas contains 40 percent less sodium than whole wheat. They are
ideal for health-conscious foodservice
segments. Made with whole grain and
enriched wheat flours, these pliable,
shelf-stable tortillas are kosher certified and lay the foundation for betterfor-you recipes. Available in 6-inch,
8-inch, 10-inch and 12-inch sizes. For
more information, visit missionfoodservice.com/Products/100-Whole-Grain or
call 1-800-443-7994.
Stouffer’s® Announces Its Alfredo Sauce Is Now Gluten Free
Stouffer’s Alfredo Sauce and Alfredo Parmigiana Sauce – now gluten free
– are crafted with real cream, combined with aged Parmesan and then lightly
seasoned with ground black pepper. With true scratch-made taste and heat-andserve ease, these sauces lay the foundation for
consistent, flavorful entrees that are also gluten
free. Add Stouffer’s Alfredo Sauce to a gluten
free crust and top with chicken, asparagus and
sundried tomatoes for a signature pizza entrée.
Or combine with penne pasta, shrimp and kale
for a classic pasta dish.
For more menu inspiration or information,
call 1-800-288-8682 or visit nestleprofessional.com/StouffersGlutenFree.
16
®
SOUTHEAST FOOD SERVICE NEWS
OCTOBER / NOVEMBER 2015
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