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Valentine`s Day - PERFORMANCE Foodservice
delivered [ Valentine's Day ] issue 7 | Winter 2016 Asparagus Pesto Crostini Recipe on page 7 delivered [ Valentine's Day ] Seafood, Appetizers & Recipe ................................. 4 - 5 Valentine's Day Promotions & Recipes .................... 6 - 7 Produce Selections & Recipe.................................... 8 - 9 Center of the Plate Selections & Recipe................. 10 - 11 Desserts.................................................................12 - 15 ESPRESSO Cocoa Filet recipe page 7 CRABMEAT, IMIT FLAKE DOM FZ MUSSELS, WHOLE BLK POLISHED FC VP SCALLOP 10-20 FZ AT SEA BLOCK SCALLOP, 20-30 DRY IQF SCALLOP, 60-80 DRY IQF SHRIMP WHI 16-20 EZ PEEL SHRIMP WHI 21-25 EZ PEEL SHRIMP WHI 13-15 RPDT/ON SHRIMP WHI 16-20 RPDT/ON SHRIMP WHI 21-25 RPDT/ON TUNA, LOIN 3-5 C/C C-O B/S VP F EMPIRE’S TREASURE EMPIRE’S TREASURE BAYWINDS EMPIRE’S TREASURE EMPIRE’S TREASURE BAYWINDS BAYWINDS BAYWINDS BAYWINDS BAYWINDS EMPIRE’S TREASURE 4 / 2.5 LB 10 / 1 LB 2 / 5 LB 2 / 5 LB 2 / 5 LB 5 / 2 LB 5 / 2 LB 5 / 2 LB 5 / 2 LB 5 / 2 LB 1 / 30 LB 860319 859737 466396 888879 252107 431657 431658 421083 421091 421092 875241 6 / 2 LB 6 / 2 LB 6 / 2 LB 4 / 30 CT 6 / 2 LB 4 / 2.5 LB 4 / 3 LB 6 / 2 LB 6 / 2 LB 444335 444344 444345 850781 444338 444336 244673 883003 469439 get into the mood [ Prepared Appetizers ] APPLE GRANNY SMITH SL BREADED BANANA PEPPERS BREADED CHERRY PEPPERS BREADED CRAB RANGOON 1oz PRE-FRIED FRIED GREEN TOMATO BREADED PICKLE CHIP DILL PANKO BREADED SCALLOP 20-30 CT BREADED, FZ USA TOASTED GREEN BEAN BATTERED WHITE CHEDDAR CURD BATTERED WEST CREEK WEST CREEK WEST CREEK GLDNTIGR WEST CREEK WEST CREEK EMPIRES TREASURE` FRDSFRST FRDSFRST Spicy Maple Bacon wrapped Shrimp Shrimp 16-20 Maple Syrup Bacon 14-17 Cayenne Pepper Arcadian Greens page 4 | Winter 2016 4 each 2 oz 4 slices 2 pinches 1 oz 421091 457683 476509 242859 314438 1. 2. 3. 4. 5. Wrap the shrimp in bacon, use a tooth pick to hold in place Heat maple syrup in sauté pan with pepper for 3 minutes Grill shrimp til crispy, but not burned Place greens on plate Layer shrimp on plate and drizzle with sauce Spicy Bacon Wrapped Shrimp Cocoa espresso FIlet pictured on the inside front cover a weekend of love Plan it, Promote it and profIt Valentine’s Day is one of the biggest dining out holidays of the Everybody loves a free gift. You don’t have to break the bank year, are you ready? This year you have more opportunity than offering freebies, but it is great way to build customer loyalty. usual, with the lover’s holiday falling on a Sunday. This means Freebies could include traditional items like chocolate and flowers you can easily turn the one-day holiday into a weekend event. or you again partner with another business and offer massage Promoting this fact in advance is the key to a successful packages or discounts for movies. The possibilities are endless, Valentine’s weekend promotion. you just need to decide what would be important to your customers. Don’t focus on trying to get new people into your restaurant for Sometimes Valentine’s Day or weekend is very busy and you have Valentine’s Day, rather promote to your regular patrons, so they to turn people away or make them wait. Turn that situation into a choose your restaurant for their special dining experience. That positive. Offer people waiting a rain check for another day, with a means you will need to offer an escape from the usual dining percentage discount, free appetizer or dessert at their next visit. experience. Offer special menus, desserts, gifts, events or This way you are less likely to lose their business in general. Also discounts for early booking. The key is to step up your game the weeks following Valentine’s Day tend to be slow, so this might and promote it enough in advance. bring you a little more business once things slow back down. There are many simple ways to step up your game. Something as Don’t like Valentine’s Day? You’re not alone, many people are simple as decorations or rearranging the dining room to create a Valentine’s Day haters so why not capitalize on that too. Promote more intimate atmosphere can make a huge impact. Develop a the idea that your restaurant is the anti-Valentine’s Day destination special menu that is just for the holiday; make it a blend of unique with themed food or loveless activities. and your current offerings so people are comfortable stepping outside of their typical order. Create a special event; pair with a No matter what you decide, it is important that you decide local winery or brewery and do a free wine or craft beer tasting. something, promote it and follow it through. You wouldn’t want Try partnering with a local bakery to offer unique desserts to miss out on one of the most profitable holidays of the dining that you don’t usually carry. out calendar! page 6 | Winter 2016 Espresso Beans, ground Cocoa Breaveheart Filet, choice Demi Glaze Melba Sauce Chipotle Base Roasted Carrots Microgreens 1 oz 1 oz 8 oz 1 oz 1 oz pinch 4 each ¼ oz 233286 876257 323658 856709 087184 068606 927374 314009 1. Blend expresso and cocoa in a bowl 2. Coat the filet with the espresso mixture, let stand for an hour 3. Combine the demi glaze, melba sauce and chipotle base in sauté pan and heat to make a sauce 4. Toss carrots in olive oil and roast on a char grill 5. After sitting, the filet should be tacky from the mixture 6. Grill the filet to the desired temperature 7. Plate the filet and top with finished sauce 8. Top the filet with microgreens 9. Arrange the roasted carrots next to the filet Parmesan Pork Tenders pictured on the back cover Asparagus Pesto Crostini French Loaf, slices Pesto Sauce Asparagus Balsamic Glaze Cherry Tomatoes Olive Oil 1. 2. 3. 4. 5. 6. 7. 8. 9. 5 slices 3 oz 5 slices 2 oz 4 each ½ oz 333089 287852 023086 072896 957626 247735 Slice French loaf at a 45° angle Toast 5 slices in an oven until golden brown Once toasted, spread pesto over the bread evenly Toss the asparagus in olive oil and grill Cut cherry tomatoes in half and toss in olive oil and grill When asparagus is grilled, cut 3 times at a 45° angle Shingle 3 pieces of asparagus on each crostini slice Plate on a long platter Arrange the roasted tomatoes around the crostinis Pork Tenderloin, slices Panko Bread Crumbs Parmesan, grated Flour Eggs Milk Olive Oil Onion Zucchini Squash Garlic, chopped 3 each 2 tablespoons 1 teaspoon 2 tablespoons 2 each ¼ cup 2 oz 3 oz 3 slices 2 slices pinch 464780 997906 250210 080095 271454 286742 247735 354009 867211 867212 370251 1. Fill a shallow bowl with flour 2. Whip eggs and milk together in a second shallow bowl 3. In a third bowl mix Panko bread crumbs & Parmesan 4. Coat pork in flour, then egg mixture, then bread crumbs & set aside 5. Slice onion, zucchini and squash length wise 6. Heat half of olive oil in sauté pan 7. Add onion, zucchini, squash and chopped garlic, heat until tender 8. Heat remaining olive oil in another sauté pan 9. Pan fry the prepared pork until golden brown 10.Arrange vegetables on a plate 11.Fan pork across part of the vegetables, garnish with parsley Valentine's Day 2016 | page 7 Warmed Goat Cheese Arugula Salad Goat Cheese Strawberries, sliced Arugula Truffle Salt Cashews Red Onion, diced Strawberry Dressing 1. 2. 3. 4. 5. 4 oz 3 oz 3 oz pinch 2 oz 2 oz 1.5 oz 260508 874501 242470 418229 858078 354007 see recipe Mix arugula with strawberries, cashews and diced red onion Toss with strawberry dressing, place in bowl Warm ½ oz olive oil in sauté pan Sauté goat cheese until warm and golden brown Place atop the salad mixture and sprinkle with truffle salt [ Fresh Additions ] Strawberry dressing Strawberry Daiquiri Mix Sugar White Vinegar Salt White Pepper Olive Oil 1. 2. 3. 4. 1 gallon 4 pounds ½ gallon 1 tablespoon 2 tablespoons 2 cups 414406 268806 273739 334001 242882 247735 In a mixer combine sugar, salt, white pepper, and vinegar Mix on speed two until well blended Add pureed strawberries, and continue mixing Slowly add olive oil until emulsified in dressing mix freshness & flavor ARUGUAL BABY ASPARAGUS LARGE BASIL FRESH BEAN FRESH CUT BROCCOLI CROWN ICELESS BROCCOLI FLORETS SALAD BAR CUT CAULIFLOWER FLORETS SALAD BAR CUT CHEESE COTTAGE 4% CHEESE CREAM CREAMER HALF AND HALF LETTUCE ARCADIAN BLEND LETTUCE ARCADIAN BLEND LETTUCE SPRING MIX MINT FRESH ONION GREEN W&T ICELESS ONION RED JUMBO PEAS SNAP SUGAR STRINGLESS POTATO IDAHO 90 CT POTATO IDAHO 100 CT SOUR CREAM HEAVY BODY SPINACH W&T STRAWBERRIES TOMATO 5X6 2 LAYER TOMATO CHERRIY TOPPING WHIP DAIRY AERO VEGGIE POWER BLEND TAYLOR PACKER PEAK PEAK PEAK PEAK PEAK WEST CREEK WEST CREEK WEST CREEK PEAK PACKER PEAK PEAK PEAK PEAK MANNS PEAK PEAK WEST CREEK PEAK PACKER PEAK PACKER WEST CREEK MANNS 2 / 2 LB 11 / 1 LB 1 / 1 LB 2 / 5 LB 1 / 20 LB 4 / 3 LB 2 / 3 LB 2 / 5 LB 10 / 3 LB 12 / 32 OZ 4 / 3 LB 1 / 20 LB 2 / 1.5 LB 1 / 1 LB 4 / 2 LB 1 / 25 LB 4 / 2 LB 1 / 50 LB 1 / 50 LB 2 / 5 LB 4 / 2.5 LB 4 / 2 LB 1 / 20 LB 1 / 12 PT 12 / 15 OZ 4 / 2 LB 242470 023086 855571 471315 865025 873911 877277 201098 999958 199408 322035 867211 907448 855540 907545 907425 871686 908016 908012 201096 259810 874501 878059 957626 337699 475127 Valentine's Day 2016 | page 9 BEEF ANG RIBEYE CH L/ON UPS BEEF ANG TNDRLN CH PSMO BEEF ANG STRIP LOIN CH 0X1 BACON 14-17 SLAB SLCD DUCK BRST BNLS SKN-ON FZ CHICKEN BRST 5 OZ B/S SNG CVP CHICKEN BRST 6 OZ B/S DBL CVP CHICKEN BRST 7 OZ B/S DBL CVP CHICKEN BRST 8 OZ B/S DBL CVP PORK TNDRLN PORK LOIN BNLS HALF CUT S/OFF BEEF GRND FINE 81/19 CHUB TFF BEEF PATTY 3/1 RND ANG 81/19 BEEF PRIME RIB SEL RARE LAMB RACK FRNCH 18-20 OZ 8 RIB SOCKEYE SALMON, 6 OZ FZ USA SEA BASS, CHILEAN PORTN, 6 OZ BRAVEHEART BRAVEHEART BRAVEHEART WEST CREEK MAPLE LEAF FARMS WEST CREEK WEST CREEK WEST CREEK WEST CREEK WEST CREEK ALLEGIANCE WEST CREEK BRAVEHEART WEST CREEK NEW ZEALAND BAY WINDS BAY WINDS 5 / 15 LB UP 6 / 5 LB UP 6 / 11 LB AV 1 / 15 LB 32 / 7-8 OZ 2 / 10 LB 2 / 10 LB 2 / 10 LB 2 / 10 LB 12 / 1.25 LB 8 / 4.49 LB 8 / 10 LB 36 / 5.33 OZ 2 / 11-14 LB 1 / 19 LB AV 1 / 10 LB 1 / 10 LB 256950 234512 232890 883841 866259 158772 158774 158775 158776 464780 474305 296565 258517 158684 852146 419380 416840 center of the plate Duck Endive Salad pictured to the right Endive Arcadian Blend Duck Breast Candied Pecans Roasted Cherry Tomatoes Egg Yellow Pepper, sliced Orange Pepper, sliced Salt Free Seasoning Olive Oil page 10 | Winter 2016 3 oz 920457 2 oz314438 5 oz 866259 2 oz 289774 4 oz 957626 1 each 271456 2 oz 310172 2 oz 310172 2 pinches 979468 1 oz 247735 1. 2. 3. 4. 5. 6. 7. 8. 9. Season the duck breast Heat olive oil in sauté pan, cook duck to just over medium Set aside and allow it to rest Arrange the endive around the plate Place the arcadian blend in the middle of the endive Sprinkle the pecans, peppers over the mixture Slice the duck and fan over the top of the greens Fry the egg in sauté pan, over easy not flipping it Top the duck with the fried egg Duck Endive Salad Orange Creamsicle Cake a. b. c. SWEET ENCORE • 2 / 14 SL • 475665 share more sweet Our newest brand Sweet Encore™ offers a delicious array of ready-to-eat and thaw & serve desserts. The Sweet Encore product portfolio now includes more than 50 desserts, ranging from epic layer cakes, to mouthwatering cheesecakes and brownies, delectable fruits tarts and bars, to pies and individual artisan specialty desserts. See the next page for a select listing of in-stock items. Sweet Encore fine desserts offer a wide variety to suit your needs, from country clubs and white tablecloth establishments, to caterers, family casual restaurants and small specialty eateries. Many of the Sweet Encore items are packaged as individual servings to meet the market demand for smaller dessert portions. Our wide assortment, attractive pricing, easy handling, storage and kitchen-made appearance will make Sweet Encore a perfect match for Valentine's Day and your business' success. Valentine's Day 2016 | page 13 BROWNIE FUDGE 1/2 SHEET TRAY FZ New! BROWNIE FUDGE W/NUT 1/2 SHEET New! CAKE WHITE CHOCOLATE ORANGE CREAMSICLE New! ! CAKE CHOCOLATE OVER LOAD, ROUND 10" FZ New CAKE PEANUT BUTTER MILE HIGH, FZ New! a. CAKE PINEAPPLE PRINCESS, ROUND 10" New! c. CAKE BANANA FOSTER RND 10" FZ New! CAKE CARROT 3 LYR RND 14 SL CAKE CHOC 2 LAYER 10 SL, RND 10 IN CAKE COCONUT 3 LYR CAKE LEMON 3 LYR CAKE LEMON ITAL CREAM RND 12 SL b. CAKE RED VELVET RND 14 SL CHEESECAKE CARAMEL SEA SALT 12 SL, RND 10 IN CHEESECAKE CHOC TRIPLE 9" 14 SL CHEESECAKE NY GRAND 9" 14 SL CHEESECAKE NY VAR PK 8" 14 SL, VAN, CHOC, RASP CHEESECAKE STRAWBERRY 9" 14 SL CHEESECAKE TURTLE GOURMET 9" CHEESECAKE VANILLA BEAN PIE KEY LIME DEEP DISH 12 SL, RND 10 IN SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE 2 / 96 OZ 2 / 96 OZ 2 / 14 SL 2 / 14 SL 2 / 14 SL 2 / 14 SL 2 / 14 SL 2 / 90 OZ 2 / 84 OZ 2 / 74 OZ 2 / 74 OZ 2 / 66 OZ 2 / 64 OZ 2 / 64 OZ 2 / 80 OZ 2 / 80 OZ 3 / 30 OZ 2 / 80 OZ 2 / 80 OZ 2 / 80 OZ 2 / 64 OZ 468484 468485 475665 475666 475664 475670 475667 468374 471820 473703 473704 468410 468372 471818 468481 468467 468471 468483 468480 473723 471767 [ Individual Desserts ] CAKE CHOC LAVA IW CAKE MEYER LEMON IW FZ CAKE WHITE CHOC MOLTEN LAVA IW CHEESECAKE CARAMEL PECAN IND CHEESECAKE CHOC IND CHEESECAKE KEY LIME IW CHEESECAKE MINI SAMPLER CHEESECAKE NY IND PIE CARAMEL APPLE BLOSSOM PIE MIXED BERRY & APPLE BLOSSOM page 14 | Winter 2016 SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE SWEET ENCORE 24 / 4 OZ 468288 24 / 4 OZ 468321 24 / 3.8 OZ 468255 24 / 6.2 OZ 468490 24 / 3.5 OZ 468491 24 / 4.3 OZ 468257 105 / 1.2 OZ 468502 24 / 3.5 OZ 468439 51 / 4 OZ 468312 51 / 4 OZ 468252 Chocolate Overload cake SWEET ENCORE • 2 / 14 SL • 475666 Parmesan Pork Medallions recipe page 7 es ip re rec o m r FO deas! and I 8001 51st Street West • Rock Island, IL 61201 (309) 787-1234 • 1-800-747-1234 www.performancefoodservice.com
