California Dreaming Restaurant and Bar Celebrates 30 Years

Transcription

®
Chef and restaurateur
Robert A. Dickson, a.k.a.
the ‘Singing Chef,’ reflects
on 45 years in the restaurant business.
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.
People, Places & Things
Catch up on the latest
industry news and events.
www.sfsn.com
December / January 2015
PRSRT STD
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centage of this decline.
It’s a difficult environment
for Southeast food service brokers.
“Our overall business is
(See SURVEY on page 10)
Change Service Requested
home to the first California
Dreaming Restaurant and
bar. Its presence transformed
the station.
Jerry dreamt of having
restaurants from Columbia,
SC all the way to California.
This year they are celebrating
30 years of success. How-
where our people are able to
create a dining experience
that exceeds our guests’ expectations and, in so doing,
achieve the highest potential
in their food service careers.”
Most of the restaurants are
See CALIFORNIA on page 6
Wintzell’s Alabama restaurants are located in
Fairhope, Greenville, Guntersville, Huntsville, Mobile, Montgomery, Orange
Beach, Saraland, and Spanish Fort.
The Wintzell’s menu will
showcase finfish harvested
from the Gulf of Mexico
waters of Alabama, Florida, Mississippi, Texas, and
Louisiana. Diners may also
trace the route their seafood
took from boat to plate us-
PAGE 2
Read about all the latest industry
news and happenings.
PAGE 4
Food Show Photos
Our staff has visited food shows
throughout the market.
PAGE 12
ing Gulf Seafood Trace QR
codes at the restaurants as a
part of the Gulf Coast Seafood Traceability Standard.
The nutrient-rich Gulf
Coast waters provide an ideal
environment for finfish to
thrive. Gulf Coast finfish offer many health benefits, as
they’re generally low in saturated fat, high in protein and
high in healthy Omega-3 fats
and minerals.
“We are excited to partner with Wintzell’s Oyster
House through the holiday
season to share the fresh
Gulf coast flavors harvested
for customers’ plates straight
from the dock,” said Joanne
Zaritsky, marketing director
for the Gulf Seafood Marketing Coalition. “The Gulf of
See WINTZELL on page 4
A Chef ’s Life
Fred Lucardie talks about healthy
tips to savor the holidays.
PAGE 5
Product Spotlight
See the newest products in the
food service industry.
PAGE 15
By Liisa Sullivan
Chef Clayton Sherrod has been an
ambassador for the food service
industry since the 70s.
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.
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-
P.O. BOX 2008
8805 Tamiami Trail N #301OLDSMAR, FL 34677-7008
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Naples, FL 34108-2525
PAGE 6
(See SEAFARE on page 16)
ever, they have come a long
way since then. There are
now 19 restaurants that are
operated by the CentraArchy
Management Company with
plans to open more. Their
Mission Statement is: “To
operate unique restaurants
Wintzell’s & Gulf Seafood Marketing Coalition Team Up
Wintzell’s Oyster House,
the iconic oyster and seafood
restaurant chain, has teamed
with the Gulf Seafood Marketing Coalition to feature
Gulf Coast finfish in all 10 of
its Alabama locations.
The promotion is being
held November 1-December
31st. All of the Wintzell’s restaurants in Alabama will offer Gulf Coast finfish as their
“catch of the day.”
“Wintzell’s Oyster House
serves only the freshest seafood available, and we are
confident that the wild-caught
Gulf Coast finfish will quickly become a customer favorite,” said Wintzell’s CEO
Bob Donlon. ”Wild-caught
Gulf Coast seafood enables
our restaurants to serve bestin-class flavors and offerings,
which our customers love.”
Chef Spotlight
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.
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
California Dreaming in Historic Union Station, Columbia, SC
building made of brick and
stone with stepped roofs and
towering gables was built in
1902. It is in the National
Register of Historic Places.
Jerry had always dreamed
of opening a restaurant. In
1984, Union Station became
Survey: Southeast Brokers Battling Recession,
Consolidation & Market Changes
By John P. Hayward
sity of South Carolina in the
mid eighty’s. Close to the
University was the historic
Union Station. The beautiful
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
Jerry Greenbaum and his
son Greg were in Columbia,
South Carolina for a soccer
tournament at the Univer-
PAGE 14
PAGE 8
PAGE 22
Product Spotlight
Read about the newest
products in the food service
industry.
Vol. 39 No. 1
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SOUTHEAST FOOD SERVICE NEWS
DECEMBER / JANUARY 2015
Creativity is Key to Chef Clayton Sherrod’s Success in Birmingham
In
Birmingham, Alabama,
there’s hardly anyone in food service who doesn’t know Clayton
Sherrod, CEC, AAC.
Sherrod, owner of Chef Clayton’s Food Systems, Inc., has been
an ambassador for the industry
since the 1970’s. His resume includes stints at Vestavia Country
Club and Interstate United, as well
as his own restaurants, catering and
food service management operations.
A member of the American
Academy of Chefs, Sherrod holds
an honorary Doctorate from Johnson & Wales University. He’s also
the founder of the ACF Birmingham Chapter.
Southeast Food Service News
spoke with Sherrod about his successful culinary career.
SFSN: When did you first know
that you were interested in food
service?
Sherrod: I got into cooking when
I was 14. I was working at Vestavia
Country Club in Birmingham as a
caddy. Every Sunday morning, the
kitchen would call the caddy house
looking for workers. Not many
caddies wanted to do it, but I went
there once, and I was fascinated
by it. I was amazed at the variety
and quality of foods, and what the
cooks were doing.
When an opening for a dishwasher came up, I took the job. It
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Old Fashion
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ACCOUNT EXECUTIVE
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Great Country Cooking is a CRAFT!
We start with only Premium Trimmed Fresh Boneless Boston Butts for a consistent finished
BBQ.with
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cooked to 200
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all then
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all and
the seasoned
time! This
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flavorful,Recipe”
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is then
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“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
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Elsie Olson
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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!
For more information, call 865-986-8005
Cades Cove BBQ.
Some Things Change
And Some Things
STAY THE SAME
Here at Florida Food Service, we’re familiar with the
changes you deal with on a daily basis. Just this year,
we underwent our own major changes as we updated
our ordering system to ensure our customers have easy
access to the products we offer. We know our competition
is changing. And we’re always aware of the changing
markets and restaurant trends. In the midst of all of these
changes, though, SOME THINGS STAY THE SAME.
For over 65 years,our family owned and operated
business has met the needs of customers all over North
Florida. In our ever-changing world, we know one thing
never changes — RELATIONSHIPS MATTER.
Our $66 billion in purchasing power makes us just as
powerful as the “big boys,” but our relationships make
us different. If you want the service level you can count
on from an independent, family-minded company, call us
today and see why Florida Food Service has been growing
and serving customers in North Florida for over 65 years.
www.ffsinc.com
800.432.9178
352.372.3514 • Gainesville, FL 32609
Subscription Rate:
$36.00 per year
Clayton Sherrod, CEC, AAC
didn’t pay much – $4.61 for a day’s
work - but it got me into the kitchen.
I washed dishes for a while, then
advanced to the next level - the pot
washer. Here, I was in direct contact with the chefs. The executive
chef was an important guy who
walked around with a tall hat, and
I decided that was what I wanted
to be. So I counted out how many
positions there were in the kitchen
from pot washer to executive chef
(there were 10). I promised myself
that I’d get a promotion to a new
level every six months. In just a
few years, I was named executive
chef of Vestavia at 19.
SFSN: What was it like to run
an upscale country club kitchen at
only 19 years old?
Sherrod: I couldn’t get respect
from anyone in the kitchen, due to
my age. I ended up firing almost
See SHERROD on page 11
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Peppers Unlimited of LA, Inc.
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For almost 100 years, the Bulliard family has been making premium quality hot sauce in the heart of Cajun Country. Over
the years we’ve added additional products, including Garlic Sauce, Steak Sauce, Soy Sauce, Teriyaki Sauce, Marinades,
and more. All are double-checked to ensure that our customers receive only the very finest sauces available. Food
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Wintzell’s & Gulf Seafood Marketing
Coalition Team Up
Continued from page 1
Mexico offers some of the freshest
and most sought-after wild-caught
seafood in the world.”
Wintzell’s Oyster House was
started by J. Oliver Wintzell in
1938. The first location – a small,
six-stool oyster bar - was located
on Dauphin Street in Mobile
For more information, visit
eatgulfseafood.com.
There’s a major food service broker merger to report. The Core
Group, headquartered in Pleasanton, California, has acquired HOPCO
Foodservice Marketing and Supreme Foodservice Sales. HOPCO has
been in business for 32 years covering the Carolinas, Alabama, Florida,
Georgia, Mississippi, Tennessee, Arkansas, and Louisiana. Supreme
Foodservice Sales has been in business for 30 years and has offices in
Georgia, Mississippi, Tennessee, and Arkansas.
Congratulations to Daryl Shular, CMC, director of education/executive chef at Le Cordon Bleu College of Culinary Arts in Tucker, Georgia, who has completed the Certified Master Chef program. Shular took
part in a rigorous, eight-day examination recently in Los Angeles. CMC
certification is considered the highest and most demanding of ACF’s
certification levels. Kudos also go out to ACF Culinary Team USA,
which won two gold medals and placed third overall in the Culinary
World Cup 2014 in Luxembourg. Jason Hall, CMC, executive chef at
Hammock Dunes Club in Palm Coast, Florida, is a member of Culinary
Team USA.
Shula’s Steak House, LLLP recently celebrated its 25th anniversary. The company, named for NFL Hall of Fame Coach Don Shula,
first debuted its signature steak house in 1989 in Miami Lakes, Florida.
Since then, the company has expanded to six different concepts and 34
locations in 13 states.
Wintzell’s is known for “Oysters-fried stewed or nude.” The Low Country Boil
is also a favorite.
ContaCt: GeorGe Carroll
[email protected]
704-907-7664 (M)
980-207-2811 (O)
M
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, llC
enu olutionS
A Sales and Marketing Agency
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The North Carolina Restaurant & Lodging Expo, a new trade
show slated for September 20-21, 2015 in Raleigh, has announced its
advisory council. For information about the council and the show, visit
NCRL-Expo.com.
Jim Vinz has been named CEO of Too-Jays Restaurant and Deli,
based in West Palm Beach, Florida. Previously, Jim served as president
and co-CEO of Le Duff America. La Playa Beach & Golf Club in Naples
has appointed Richard Brown as Club Chef. Brown was chef at Hard
Rock Hotel & Casino in Tampa and Hollywood, Florida. Stratus Foods
has appointed Brian Korn regional business manager covering Florida,
Georgia and the Carolinas. Pedestal Foods has named Joe Scherer area
manager. Olivier Morel has been appointed senior vice president of
sales for Bridor USA. Horizon Food Brokers has added three new reps
to their team: Dustin Eich and Sean Hazarie are south Florida account
managers, and Mike Rubio is central Florida regional independent account manager.
Cohen Brokerage Company has been named broker of record in
Georgia by Rembrandt Eggs, Good Old Days Cobblers and Italian Rose.
Kettle Cuisine has named Horizon Food Brokers statewide in Florida.
Paramount Marketing Group’s Duane Leuser has received the 2014
Broker of the Year Award from Sea Breeze Food Service in Jacksonville, Florida.
There are two retirements to announce. Bonnie Davis has retired after
a long sales career. Bonnie worked for Lamb Weston and Park Foods/
Rustco, then spent the last 22 years with ACH/Stratus Foods. Industry
veteran Dick Brannan has announced his retirement from Cohen Brokerage Company. Dick has worked in the Georgia market for 44 years
with Atlanta Grocery, CFS Continental, Sysco, Huddle House, and Cohen Brokerage Company. We wish Bonnie and Dick the best in their
retirements.
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 FREE via email. You can follow us on Twitter, too: twitter.
com/sefoodnews.
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5
Healthy Tips to Savor the Holidays
By Fred Lucardie, CEC,
CDM, ACE, AAC
The holidays are upon
us and with that said I
can relate I am being
inundated with advice
regarding holiday fare
versus healthy eating.
As Executive Chef/Food
Service Director at my
retirement center I am charged
with providing a diverse menu for
the residents. I have to take into
consideration health issues, age,
ethnicity, and religious affiliations.
We run a four week cycle menu
with a revolving offering from
soup to dessert. This menu includes a choice of six entrees and
accompaniments. I am busy formatting special holiday menus for
both the dining rooms and private
parties. I try to appeal to the broadest demographic fully understanding that not everybody is going to
be happy with the final menu.
I make every effort to accommodate those who have special needs
(i.e. gluten-free, diabetic, heart
smart), but despite my
whole-hearted efforts a
very small percentage
is unhappy and complains. It’s one of life’s
ironies, but it’s always
that very small percentage that complains that
ruins your day. But, we
forge on.
Despite the continued
strained economy and the recent
government problems in Washington, DC, my property appears to be
very lightly affected. Percentage
wise the special events calendar
is about the same as it was for the
past two years although our census
is still down. With fewer residents
I have to be careful about spending and have had to pare the menu
down from nine entrees to six entrees. This still provides a very
high number of choices although
to hear some complain they are being unduly burdened.
Our property has a program
that embraces a healthy lifestyle
approach from diet to exercise to
activities. This wellness program
is one I am proud to be a member of and I have done my part in
providing healthy food choices,
chef demos, and chef instructional
presentations.
These presentations are vital to help our residents understand how important
good eating is and how it will help
but that’s a gain of about a pound
a week. Not only is it a weight
gain, but it tends to be the onset of
a backward slide that is difficult to
pull away from after the holidays
are over.
It’s ironic that holidays do seem
to center around the dining table.
Holidays are to be savored in every
possible way. Sharing time with family and
friends is a pleasure not to be missed.
Try to be healthy, but don’t let it hang over
your head and make you miserable.
them live life to the fullest. This
month’s presentation will address
holiday eating.
Those who are in the know
when it comes to health and wellness figures estimate the average American will gain between
5 and 7 pounds over the holidays
(roughly in a six week period from
the week of Thanksgiving through
the New Year. Now that may not
sound very bad to most people,
Indulging a little and/or enjoying
your favorite holiday dishes are
acceptable choices as long as you
don’t make it a daily habit. It’s
very easy to segue into a holiday
eating mode that includes feasting
day after day complete with holiday desserts and candies. This is
a time of year to celebrate friends
and family – and, we seem to celSee LUCARDIE on page 7
6
®
opened for lunch and dinner. The
customers are fiercely loyal. Many
of them grew up going to California Dreaming.
There are several themed restaurants in the CentraArchy Management Company. The atmosphere
is appropriate to the theme of each
Award winning California Dreaming
Salad with mixed greens, shredded
ham and turkey, cheeses, tomatoes,
toasted almonds, and topped with
warm Hormel ham and bacon.
restaurant. Several of them have received design awards. The various
atmospheres have been described as
energy packed, romantic, a happening joint reminiscent of an earlier
time, having a beautiful
view, featuring a six-tier showcase bar, a place
to see and be seen, and
some have a wide open
show kitchen. The restaurants offer quality
menu options that are
modestly priced. Attention is paid to excellent service. They go
through great lengths
to assure that customers are comfortable and feel welcome. They
encourage their restaurants to have
special events and with these events
there is something for everyone.
The restaurants are Jerry’s brainchild. He looked for niches where
something was lacking and opened
a restaurant in its location. While
on a golf trip to Myrtle Beach he
noted that a steak house was missing. So he opened one! The steak-
houses are high end and mostly
serve USDA Prime. The baked potatoes weigh 1 pound!
Today son Greg Greenbaum runs
the restaurants; he is president of
the company. Jerry helps some but
is busy golfing. Greg is too busy to
get back on the soccer field! Greg
has run the company for 15 years.
There is a third generation
Greenbaum that may someday
come on board. Greg’s son Ryan
is a recent graduate of the Culinary
Institute of America in Hyde Park,
New York. What a perfect fit.
Each restaurant has an operating
partner. The restaurants are Cali-
fornia Dreaming with nine locations, steakhouses New York Prime
with three locations, Chophouse
’47 Greenville, SC, the Tavern at
Phipps and Joey D’s Oak Room in
Atlanta, Carolina Roadhouse and Fiesta del
Burro Loco in Myrtle
Beach, SC, Gulfstream
Café on the water in
Garden City SC, and
Chophouse New Orleans in New Orleans.
Each restaurant has an
operating partner.
California Dreaming has a wide range of
menu items. The menu items from
cover soups, salads, sandwiches,
succulent ribs, steaks, and chicken
and fish. They are known for their
delicious ribs and they also have
famous Nachos. These include
Creamed Spinach, Seafood, Barbequed Chicken, and Traditional
Nachos, yes Creamed Spinach!
They have an award winning CaliSee CALIFORNIA on page 10
®
7
Healthy Tips to Savor the Holidays
ebrate with gustatory relish!
Over the years I’ve gleaned
some helpful advice from the
women in my life who have made
it their life’s work to get healthy
and stay healthy. Pat, my wife, always makes sure to eat something
healthy before we go out socializing with friends. She doesn’t eat as
much party food (which is almost
always calorie laden and loaded
with sugar, sodium, and fat) and
can walk away feeling good about
what she did choose to eat in small
portions.
Most importantly, she goes right
back to her regular healthy eating
habits the next day. For Pat that
includes five small meals a day.
She doesn’t allow herself to slip
into unhealthy eating habits just
because it’s the holidays and party
time. When the party’s over, it’s
over.
Our youngest daughter, Demaris, who embraces a vegan
lifestyle, always makes sure she
wears something form-fitting to a
holiday party. This encourages her
not to eat too much. She also carries a drink nursing it most of the
night so her hands stay busy and
out of the buffet food. She says
most people nibble party food all
night just to have something to do
with their hands.
Demaris also recommends casing the buffet line. Take a good
hard look and see which food of-
ferings are healthier. Try to take
smaller portions of the food that is
calorie laden and concentrate on
fruits, nuts, and vegetables. Enjoy
the holiday food offerings, but try
to be sensible.
Reiko, our oldest daughter,
stays away from the fattening addons. Go ahead and have some potatoes, but don’t load them up with
butter and sour cream. Enjoy that
sliced turkey, but don’t smother it
in gravy. Go ahead
and have a piece of
pumpkin pie. Just
don’t bury it under a
mountain of whipped
cream.
If you’re
drinking
alcoholic
beverages, alternate
with water or sparkling water to reduce
calories and be safe.
They all agree
that the holidays are
not the time to lose
weight. Let’s be real.
But, try to maintain
your weight and not
2015
add any extra pounds. It’s important to keep up your exercise regime. While the holidays will fill
your schedule with festive gatherings, try to ensure you have the
time to exercise even if it’s not a
full session. Half an exercise session is better than skipping it altogether.
Holidays are to be savored in
every possible way. Sharing time
with family and friends is a pleasure not to be missed. Try to be
healthy, but don’t let it hang over
your head and make you miserable. And, if you pack on a few
pounds over the holiday January is
the time to resolve to make 2015 a
healthier year. Make that promise
to yourself, for yourself, and follow through.
Happy Holidays to all. May
your stocking be filled with the
true gifts of Christmas – love,
health, and happiness.
Bon appétit!
Chef Lucardie can be reached
at [email protected].
8
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6 PC
70247 190880 FL ORIGINAL HONEY, SMOKED HAM, NJ, UB, 6 PC
70247 190870 FL ORIGINAL HICKORY, SMOKED HAM, NJ, UB, 6 PC
70247 192200 FL ORIGINAL HICKORY, SMOKED HAM, NJ, PRESLICED, 6 PC
70247 192210 FL ORIGINAL PEPPERED, SMOKED HAM, NJ, PRESLICED, 6 PC
70247
PEPPERED,
SMOKED HAM,
HAM, NJ,
NJ, PRESLICED
PRESLICED,66PC
PC
70247192210
192230FL ORIGINAL
FL ORIGINAL
HONEY, SMOKED
70247 192210 FL ORIGINAL PEPPERED, SMOKED HAM, NJ, PRESLICED, 6 PC
70247 192230
70247 192230
FL ORIGINAL HONEY, SMOKED HAM, NJ, PRESLICED 6 PC
FL ORIGINAL HONEY, SMOKED HAM, NJ, PRESLICED 6 PC
FARMLAND GOLD MEDAL SMOKED BONELESS HAMS
70247 180610GOLD
CLASSIC
CURE SMOKED
BONELESS
HAM, NJ, 9/11#,
2PC
FARMLAND
MEDAL
SMOKED
BONELESS
HAMS
FARMLAND
GOLD MEDAL
SMOKED
BONELESS
HAMS
AMERICAN HEARTLAND HAM, SMOKED, BONELESS, NJ,
70247180610
191720CLASSIC CURE SMOKED BONELESS HAM, NJ, 9/11#, 2PC
70247
WHOLE,
70247
180610 CLASSIC
CURE2PC
SMOKED BONELESS HAM, NJ, 9/11#, 2PC
AMERICAN
HEARTLAND
HAM,
SMOKED,
BONELESS,
NJ,
70247191720
128770
GM SMOKED
ENDLESS
HAM,
NJ, 97%FF,
10/12#,NJ,
2PC
AMERICAN
HEARTLAND
HAM,
SMOKED,
BONELESS,
70247
70247 191720
WHOLE,
2PC
WHOLE, 2PC
70247 128780 GM SMOKED ENDLESS HAM, WA, 97%FF, 10/12#, 2PC
70247 128770
128770 GM
GMSMOKED
SMOKEDENDLESS
ENDLESSHAM,
HAM,NJ,
NJ,97%FF,
97%FF,10/12#,
10/12#,2PC
2PC
70247
GM SMOKED BONELESS HAM, WA, LOW SODIUM, 97%FF,
70247 129870
10/12#,
2PC
70247
70247 128780
128780 GM
GMSMOKED
SMOKEDENDLESS
ENDLESSHAM,
HAM,WA,
WA,97%FF,
97%FF,10/12#,
10/12#,2PC
2PC
GM SMOKED ENDLESS HAM, BONELESS, WA, 95%FF, 3/4#,
70247 126820
GM
BONELESS
GMSMOKED
BONELESSHAM,
HAM,WA,
WA,LOW
LOWSODIUM,
SODIUM,97%FF,
97%FF,
4SMOKED
PC
70247
70247 129870
129870 10/12#,
GM2PC
SMOKED
CANADIAN BRAND HAM, ROUND, 95%FF,
10/12#,
2PC
70247 127050
GM
SMOKED
ENDLESS
HAM,
BONELESS,
WA,
95%FF,
GM SMOKED ENDLESS HAM, BONELESS, WA, 95%FF,3/4#,
3/4#,
70247
70247 126820
126820 4 PC 3/4#, 4 PC
4 PC
70247 128570
GM SMOKED
FLAT HAM,
WA,HAM,
95%FF,
10/12#,
2 PC
GM
SMOKED
CANADIAN
BRAND
ROUND,
95%FF,
GM SMOKED CANADIAN BRAND HAM, ROUND, 95%FF,
70247 127050
70247 127050 3/4#, 4 PC
PC
70247 1559403/4#,
GM4 SMOKED
H&W30, HAM, 96%FF, 10/12#, 2 PC
70247 128570 GM SMOKED FLAT HAM, WA, 95%FF, 10/12#, 2 PC
70247 128570
70247 155940
70247 155940
GM SMOKED FLAT HAM, WA, 95%FF, 10/12#, 2 PC
GM SMOKED H&W30, HAM, 96%FF, 10/12#, 2 PC
GM SMOKED H&W30, HAM, 96%FF, 10/12#, 2 PC
FARMLAND SILVER MEDAL PIT HAMS &
CARVE MASTER
FARMLAND SILVER MEDAL PIT HAMS &
70247 128590SILVER
SMOKED
HAM, 14/16#,
FARMLAND
MEDAL
PITPIT
HAMS
& 2PC
CARVE
MASTERSM ORIGINAL
CARVE
70247 MASTER
126830 SM ORIGINAL SMOKED PIT HAM, 14/16#, 1PC
70247 128590 SM ORIGINAL SMOKED PIT HAM, 14/16#, 2PC
70247
126410SMSM
HONEY/BROWN
SMOKED
70247 128590
ORIGINAL
SMOKED SUGAR
PIT HAM,
14/16#,PIT
2PCHAM, 14/16#, 2PC
70247 126830 SM ORIGINAL SMOKED PIT HAM, 14/16#, 1PC
70247126830
129720SMSM
HONEY/BROWN
SUGAR
SMOKED
PIT
14/16#, 1PC
70247
ORIGINAL
SMOKED
PITSMOKED
HAM,
14/16#,
1PCHAM,
70247
126410 SM
HONEY/BROWN
SUGAR
PIT HAM,
14/16#, 2PC
70247
191300
SUNDAY
BUFFET
SMOKED
PIT
HAM,
HALF,
4
PC
70247 129720
126410 SM
SMHONEY/BROWN
HONEY/BROWNSUGAR
SUGARSMOKED
SMOKEDPITPITHAM,
HAM,14/16#,
14/16#,1PC
2PC
70247
70247 194120 SUNDAY BUFFET SMOKED PIT HAM, QUARTER, 8 PC
70247
129720
SM
HONEY/BROWN
SUGAR
SMOKED
PIT
HAM,
14/16#,
1PC
70247 191300 SUNDAY BUFFET SMOKED PIT HAM, HALF, 4 PC
70247 156580 SMOKED LEAN WHOLE PIT HAM, 8/12# 2PC
70247
8 PC
70247 194120
191300 SUNDAY
SUNDAYBUFFET
BUFFETSMOKED
SMOKEDPITPITHAM,
HAM,QUARTER,
HALF, 4 PC
70247 195810 HAM NJ APLWD CARVE MASTER SNF 4PC
70247
156580
SMOKED
LEAN
WHOLE
PIT
HAM,
8/12#
2PC
70247 194120 SUNDAY BUFFET SMOKED PIT HAM, QUARTER, 8 PC
70247
NJ APLWD
4PC2PC
70247 195810
156580 HAM
SMOKED
LEAN CARVE
WHOLEMASTER
PIT HAM,SNF
8/12#
70247 195810
70247 195700
70247 195550
HAM NJ APLWD CARVE MASTER SNF 4PC
FARMLAND SILVER MEDAL SMOKED BONELESS HAMS
70247 195700
70247 128410
SM SMOKED BONELESS FLAT HAM, WA, LG, 10/14#, 2PC
FARMLAND SILVER MEDAL SMOKED BONELESS HAMS
70247 128600 SM SMOKED BONELESS ROUND HAM, WA, LG, 10/15#, 2PC
70247 128410 SM SMOKED BONELESS FLAT HAM, WA, LG, 10/14#, 2PC
SM SMOKED BONELESS BREAKFAST HAM, ROUND, WA,
FARMLAND
70247 155690SILVER MEDAL SMOKED BONELESS HAMS
9/14#, 2PC
70247 128600 SM SMOKED
BONELESS ROUND HAM, WA, LG, 10/15#, 2PC
70247
SMSMOKED
SMOKED
BONELESS
FLAT
HAM,HAM,
WA, LG,
10/14#,
2PC2PC
70247128410
180340
SM
SMOKED
BONELESS
DINNER
HAM,
WA,
10/15#,
SM
BONELESS
BREAKFAST
ROUND,
WA,
70247 155690
9/14#, 2PC
70247128600
192730SMDELUXE
LEAN
HAM, SMOKED
BONELESS,
WA,
12/15#,
2 PC
70247
SMOKED
BONELESS
ROUND HAM,
WA, LG,
10/15#,
2PC
70247 180340 SM SMOKED BONELESS DINNER HAM, WA, 10/15#, 2PC
SMSM
SMOKED
BONELESS
BREAKFAST
HAM,
ROUND,
WA,
70247
194230
SMOKED
BONELESS
DELI
HAM,
WA,
12/15#,
2PC
70247 192730
155690 DELUXE LEAN HAM, SMOKED BONELESS, WA, 12/15#, 2 PC
70247
9/14#, 2PC
70247180340
128440SMSMOKED
WHOLE
HAM,
WA, MR,
4/6#,
6 PC
70247
SMOKEDBONELESS
BONELESS
DINNER
WA,
10/15#,
70247 194230 SM
SMOKED
DELI
HAM,HAM,
WA, 12/15#,
2PC 2PC
70247 128440
192730 SMOKED
DELUXE WHOLE
LEAN HAM,
70247
HAM,SMOKED
WA, MR,BONELESS,
4/6#, 6 PC WA, 12/15#, 2 PC
FARMLAND
MEDAL
SMOKED
BONELESS
70247
194230 SMBRONZE
SMOKED BONELESS
DELI
HAM, WA, 12/15#,
2PC
HAMS
70247 128440 BRONZE
SMOKED WHOLE
HAM,SMOKED
WA, MR, 4/6#,
6 PC
FARMLAND
MEDAL
BONELESS
70247 127530 BM SMOKED, 25% H&W, CARVING PIT HAM, 2PC
HAMS
70247 126280 BM SMOKED, 35% H&W, FLAT HAM, LG, 2PC
70247 127530 BM SMOKED, 25% H&W, CARVING PIT HAM, 2PC
FARMLAND
MEDAL
SMOKED
70247 190450BRONZE
MENU-PRIDE,
SMOKED,
35% H&W, BONELESS
FLAT HAM, 9/11#, 2PC
70247 126280 BM SMOKED, 35% H&W, FLAT HAM, LG, 2PC
HAMS
70247 190460 MENU-PRIDE, SMOKED, 35% H&W, FLAT HAM, 9/11#, 1PC
70247
127530 BM SMOKED, 25% H&W, CARVING PIT HAM, 2PC
70247 190470 MENU-PRIDE, SMOKED, 35% H&W, ROUND HAM, 9/11#, 2 PC
70247
SMOKED,
H&W, 25%
FLAT H&W,
HAM, 1LG,
70247126280
192380BMBOLO
HAM,35%
SMOKED,
PC2PC
70247 190470 MENU-PRIDE, SMOKED, 35% H&W, ROUND HAM, 9/11#, 2 PC
70247
SMOKED,
35% H&W,35%
FLATH&W,
HAM,XL9/11#, 2PC
70247190450
129410MENU-PRIDE,
FL 6/5# EXACT
HAM, SMOKED,
70247 192380 BOLO HAM, SMOKED, 25% H&W, 1 PC
70247 190460
70247 129410
Farmland
Featured
Products
Item Code
Product
Description
Product Description
Item Code
Item Code
Product Description
OHSE PIT HAMS
OHSE PIT HAMS
74800 433280
OHSE PIT HAM WATER ADDED, 2-PC
OHSE
HAMS
74800 PIT
433280
OHSE PIT HAM WATER ADDED, 2-PC
74800 433290 OHSE SMOKEHOUSE PIT HAM, 1-PC
74800 433280 OHSE PIT HAM WATER ADDED, 2-PC
74800 433290
74800 433290
OHSE SMOKEHOUSE PIT HAM, 1-PC
OHSE SMOKEHOUSE PIT HAM, 1-PC
SMITHFIELD PLATINUM SMOKED BONELESS HAMS
SMITHFIELD
SMOKED
BONELESS
HAMS
70800 051400 PLATINUM
SMITHFIELD HICKORY
SMOKED
PIT HAM WA 2PC
SMITHFIELD PLATINUM SMOKED BONELESS HAMS
70800
HICKORY
SMOKED
PIT HAM
WA 2PC
70800051400
050510 SMITHFIELD
SMITHFIELD
HAM OFF
THE BONE
NJ 2PC
70800 051400 SMITHFIELD HICKORY SMOKED PIT HAM WA 2PC
70800
HAM
OFF THE
BONE
NJ NJ
2PC(BLACK CASING)
70800050510
139500 SMITHFIELD
SMITHFIELD
BLACK
FOREST
HAM
70800 050510 SMITHFIELD HAM OFF THE BONE NJ 2PC
70800139500
055380 SMITHFIELD
SMITHFIELD
BLACK
FOREST
HAM
(NONCASING)
BLACK CASING)
70800
BLACK
FOREST
HAM
NJNJ
(BLACK
70800 139500 SMITHFIELD BLACK FOREST HAM NJ (BLACK CASING)
SMITHFIELD HICKORY SMK LOWER SODIUM BUFFET HAM
78533
195563
70800 055380
055380 SMITHFIELD
SMITHFIELD
BLACKFOREST
FORESTHAM
HAM
(NON
BLACK
CASING)
WA 2PCBLACK
70800
NJNJ
(NON
BLACK
CASING)
SMITHFIELDHICKORY
HICKORYSMK
SMKLOWER
LOWER
SODIUM
BUFFET
HAM
SMITHFIELD
SODIUM
BUFFET
HAM
78533
195563
78533 195563
WA2PC
2PC
WA
SMITHFIELD GOLD SMOKED BONELESS HAMS
SMITHFIELD
SMOKED
BONELESS
HAMS
70800 095820GOLD
SMITHFIELD
HICKORY
SMK PIT STYLE
WA 2PC
SMITHFIELD
GOLD
SMOKED
BONELESS
HAMS
70800
095820
SMITHFIELD
HICKORY
SMK
PITPIT
STYLE
WA
2PC
78533
105334
SMIITHFIELD
HICKORY
SMK
FLAT
BUFFET
WA 2PC
70800
095820
SMITHFIELD
HICKORY
SMK
STYLE
WA
2PC
78533 105334
78533 105334
SMIITHFIELD HICKORY SMK FLAT BUFFET WA 2PC
SMIITHFIELD HICKORY SMK FLAT BUFFET WA 2PC
SMITHFIELD SILVER SMOKED BONELESS HAMS
70800 300610
SILVER OAK PIT HAM WA 2PC
SMITHFIELD SILVER SMOKED BONELESS HAMS
SMITHFIELD
SMOKED
BONELESS
HAMS
38300 083830 SILVER
MENU PERFECTION
BUFFET
HAM & WATER
2PC
70800 300610 SILVER OAK PIT HAM WA 2PC
70800 300610
38300 083830
38300 083830
SILVER OAK PIT HAM WA 2PC
MENU PERFECTION BUFFET HAM & WATER 2PC
MENU PERFECTION BUFFET HAM & WATER 2PC
FARMLAND
SKINLESS-SHANKLESS, BONE-IN HAMS&
HAM STEAKS
FARMLAND SKINLESS-SHANKLESS, BONE-IN HAMS&
70247 126130 SMOKED BONE-IN HAM, WA, VP, 18/22#, 3PC
HAM
STEAKSSKINLESS-SHANKLESS, BONE-IN HAMS&
FARMLAND
70247STEAKS
126620 SMOKED BONE-IN HAM, WA, VP, 18/22#, 1PC
HAM
70247
126130 SMOKED BONE-IN HAM, WA, VP, 18/22#, 3PC
70247 127520 SMOKED SKINLESS/SHANKLESS, HAM, VP, 16/20#, 2PC
70247
126130 SMOKED
SMOKEDBONE-IN
BONE-INHAM,
HAM,WA,
WA,
18/22#,
3PC
70247
126620
VP,VP,
18/22#,
1PC
70247 191290 SMOKED SKINLESS/SHANKLESS,HAM, HALF, VP, 2X2
70247 127520
126620 SMOKED
SMOKEDSKINLESS/SHANKLESS,
BONE-IN HAM, WA, VP,HAM,
18/22#,
70247
VP, 1PC
16/20#, 2PC
70247 794900 SMOKED HAM, WA, FL-ST, 2X2X0
70247
191290
SMOKED
SKINLESS/SHANKLESS,HAM,
HALF,
VP, 2X2 2PC
70247 127520 SMOKED SKINLESS/SHANKLESS, HAM, VP, 16/20#,
70247 195280 SMOKED HAM, WA, FL-ST,PORTION 2X2X0
70247
WA, FL-ST, 2X2X0
70247 794900
191290 SMOKED
SMOKEDHAM,
SKINLESS/SHANKLESS,HAM,
HALF, VP, 2X2
70247 193170 STEAMSHIP HAM ROAST, SMOKED/CURED, NJ, 1 PC
70247
195280
SMOKED
HAM,
WA,
FL-ST,PORTION
2X2X0
70247 794900 SMOKED HAM, WA, FL-ST, 2X2X0
70247 181410 SMOKED BONE-IN HAM STEAK, WA, 12 PC
70247 195280 SMOKED HAM, WA, FL-ST,PORTION 2X2X0
70247 193550 SMOKED BONE-IN HAM STEAK, BULK, 2-12PC
70247 181410 SMOKED BONE-IN HAM STEAK, WA, 12 PC
70247 194697 SMOKED BONE-IN HAM STEAK, NJ, 8 OZ., 6-5 PC
70247 193550 SMOKED BONE-IN HAM STEAK, BULK, 2-12PC
70247
BONE-IN
HAM
STEAK,
WA,
12 6PCOZ., 4-10 PC
70247181410
194807 SMOKED
SMOKED
BONE-IN
HAM
STEAK,
WA,
70247 194697 SMOKED BONE-IN HAM STEAK, NJ, 8 OZ., 6-5 PC
70247 193550
70247 194807
SMOKED BONE-IN HAM STEAK, BULK, 2-12PC
SMOKED BONE-IN HAM STEAK, WA, 6 OZ., 4-10 PC
Item Code
Product Description
Item Code
Item Code
Product Description
Product Description
FARMLAND SPIRAL SLICED HAMS
FARMLAND SPIRAL SLICED HAMS
70247 180710
HICKORY SPIRAL HAM, BONE-IN, WHOLE, W/GL, 1 PC
FARMLAND
SLICED
HAMS
70247 180710 SPIRAL
HICKORY SPIRAL
HAM,
BONE-IN, WHOLE, W/GL, 1 PC
70247 191440 HICKORY SPIRAL HAM, BONE-IN, HALF, FNG, 4 PC
70247 180710 HICKORY SPIRAL HAM, BONE-IN, WHOLE, W/GL, 1 PC
70247 195060 HICKORY SPIRAL HAM, BONE-IN, NJ, HALF, FNG 4 PC
70247 127357 HICKORY SPIRAL HAM, BONE-IN, HALF, FNG, 1 PC, Z GIFT BOX
70247
SPIRAL
HAM,
BONE-IN,
HALF,
FNG,
70247127357
195487 HICKORY
HICKORY
SPIRAL
HAM,
BONE-IN,
HALF,
NJ1, 1PC,
PC,Z Z GIFT
GIFTBOX
BOX
70247 127357 HICKORY SPIRAL HAM, BONE-IN, HALF, FNG, 1 PC, Z GIFT BOX
70247
NJ W/GL,
, 1 PC, Z1PC,
GIFT
70247195487
180650 HICKORY
HONEYSPIRAL
SPIRALHAM,
HAM,BONE-IN,
BONE-IN,HALF,
WHOLE,
Z BOX
70247 195487 HICKORY SPIRAL HAM, BONE-IN, HALF, NJ , 1 PC, Z GIFT BOX
70247
SPIRAL
HAM,
BONE-IN,
WHOLE,
W/GL,4PC
1PC, Z
70247180650
191450 HONEY
HONEY
SPIRAL
HAM,
BONE-IN,
HALF, FNG,
70247 180650 HONEY SPIRAL HAM, BONE-IN, WHOLE, W/GL, 1PC, Z
70247191450
192140 HONEY
HONEY
SPIRAL
HAM,
BONE-IN,
HALF,
NJ,4PC
4PC
70247
SPIRAL
HAM,
BONE-IN,
HALF,
FNG,
70247 191450 HONEY SPIRAL HAM, BONE-IN, HALF, FNG, 4PC
70247
195070
HONEY
SPIRAL
HAM,
BONE-IN,
HALF,
NJ,
70247192140
192140 HONEY
HONEY
SPIRAL
HAM,
BONE-IN,
HALF,
4PCFNG, 4PC
70247
SPIRAL
HAM,
BONE-IN,
HALF,
NJ,NJ,
4PC
70247
194180
HICKORY
SPIRAL
HAM,
HALF,
PREGLAZED-BROWN
70247195070
195070 HONEY
HONEY
SPIRAL
HAM,
BONE-IN,
HALF,
FNG,
4PC SUGAR,4PC
70247
SPIRAL
HAM,
BONE-IN,
HALF,
NJ,NJ,
FNG,
4PC
70247194180
194180 HICKORY
HICKORY
SPIRAL
HAM,
HALF,
PREGLAZED-BROWN
SUGAR,4PC
70247
SPIRAL
HAM,
HALF,
PREGLAZED-BROWN
SUGAR,4PC
FARMLAND QUARTER SPIRAL SLICED HAMS
70247 195230
HICKORY SPIRAL HAM, BONE-IN, QUARTER, NJ, FNG, 8 PC
FARMLAND
FARMLANDQUARTER
QUARTERSPIRAL
SPIRALSLICED
SLICEDHAMS
HAMS
70247 195240 HONEY SPIRAL HAM, BONE-IN, QUARTER, NJ, FNG, 8 PC
70247
SPIRAL
HAM,
BONE-IN,
QUARTER,
NJ,NJ,
FNG,
8 PC
70247195230
195230 HICKORY
HICKORY
SPIRAL
HAM,
BONE-IN,
QUARTER,
FNG,
8 PC
70247 195240
SPIRAL HAM, BONE-IN, QUARTER, NJ, FNG, 8 PC
70247 195240 HONEY
HONEY
SPIRAL HAM, BONE-IN, QUARTER, NJ, FNG, 8 PC
FARMLAND WHOLE SPIRAL SLICED BONE-IN HAMS
70247 195600
HICKORY SPIRAL HAM, BONE-IN, WHOLE, 14-17#, 2PC
FARMLAND WHOLE SPIRAL SLICED BONE-IN HAMS
FARMLAND
SPIRAL
BONE-IN
HAMS
70247 195620WHOLE
HONEY SPIRAL
HAM,SLICED
BONE-IN, WHOLE,
14-17#,
2PC
70247 195600
70247 195620
HONEY SPIRAL HAM, BONE-IN, WHOLE, 14-17#, 2PC
70247 195600
70247
195620 HONEY
SPIRAL HAM,
BONE-IN,
14-17#, 2PC
FARMLAND
BONE-IN
HAMS
FORWHOLE,
SPIRALING
70247 195640
HICKORY HAM, BONE-IN, FOR SPIRALING, 14/17#, 2PC
FARMLAND BONE-IN HAMS FOR SPIRALING
70247 195660BONE-IN
HONEY HAM, BONE-IN,
FORSPIRALING
SPIRALING, 14/17#, 2PC
FARMLAND
FOR
70247
195640 HICKORY HAM, HAMS
BONE-IN, FOR
SPIRALING, 14/17#, 2PC
70247195660
195640 HONEY
HICKORY
HAM,
BONE-IN,
SPIRALING,
14/17#,
70247
HAM,
BONE-IN,
FORFOR
SPIRALING,
14/17#,
2PC 2PC
FARMLAND
SMOKED
LOINSFOR&SPIRALING,
CANADIAN
70247
195660 HONEY
HAM, BONE-IN,
14/17#,BACON
2PC
70247 129400
SMOKED CENTER CUT PORK LOIN BONE IN, 2PC
FARMLAND SMOKED LOINS & CANADIAN BACON
70247 129750 CANADIAN BACON, STICK, WA, 4PC
70247
129400 SMOKED
CENTER
CUT PORK
BONE IN, 2PCBACON
FARMLAND
SMOKED
LOINS
& LOIN
CANADIAN
70247 180520 CANADIAN BACON BNLS LOIN, 4 PC
70247
BACON, CUT
STICK,
WA,LOIN
4PC BONE IN, 2PC
70247129750
129400 CANADIAN
SMOKED CENTER
PORK
70247 180527 CANADIAN BACON BNLS LOIN, 4 PC, Z
70247
180520
CANADIAN
BACON
BNLS
LOIN,
4
70247 129750 CANADIAN BACON, STICK, WA,PC
4PC
70247 400017 FULLY COOKED APPLE CINNAMON PORK LOIN ROAST, 2 PC,Z
70247 180527 CANADIAN BACON BNLS LOIN, 4 PC, Z
70247 180520 CANADIAN BACON BNLS LOIN, 4 PC
70247 191417 FULLY COOKED, NO SMOKE, PORK LOIN ROAST, 2 PC, Z
70247 400017 FULLY COOKED APPLE CINNAMON PORK LOIN ROAST, 2 PC,Z
70247 180527
70247 191417
70247 400017
CANADIAN BACON BNLS LOIN, 4 PC, Z
FULLY COOKED, NO SMOKE, PORK LOIN ROAST, 2 PC, Z
FULLY COOKED APPLE CINNAMON PORK LOIN ROAST, 2 PC,Z
FARMLAND KC WILD WINGS
70247
COOKED,
NO SMOKE,
LOIN ROAST, 2 PC, Z
70247191417
192127 FULLY
KC WILD
WINGS,
3-12 PC,PORK
Z
FARMLAND KC WILD WINGS
70247
194697 SMOKED
BONE-INHAMS
HAM STEAK, NJ, 8 OZ., 6-5 PC
SMITHFIELD
BONE-IN
70247 194557 FL MINI KC WILD WINGS, W/PICTURE LABELS, IQF, 2/5#, Z
70247 192127 KC WILD WINGS, 3-12 PC, Z
70247
BONE-IN
HAM STEAK,
WA,
6 OZ.,HAM,
4-10 PC
70800194807
034970 SMOKED
SMITHFIELD
SMOKED
BONE-IN
WHOLE
VP, 17-21#, 3PC
70247 194557
SMITHFIELD BONE-IN HAMS
70800 034970
SMITHFIELD SMOKED BONE-IN WHOLE HAM, VP, 17-21#, 3PC
SMITHFIELD
SPIRAL HAMS
SLICED HAMS
SMITHFIELD
BONE-IN
70800 031190
HICKORY SMITHFIELD HALF SPIRAL HAM, NJ
70800 034970 SPIRAL
SMITHFIELD
SMOKED HAMS
BONE-IN WHOLE HAM, VP, 17-21#, 3PC
SMITHFIELD
SLICED
70800 037880 HICKORY SMITHFIELD WHOLE SPIRAL HAM, NJ
70800 031190 HICKORY SMITHFIELD HALF SPIRAL HAM, NJ
70800
037880 HICKORY
SMITHFIELD
WHOLE
SPIRAL HAM, NJ
SMITHFIELD
SPIRAL
SLICED
HAMS
70800 031190
HICKORY SMITHFIELD HALF SPIRAL HAM, NJ
70800 037880
HICKORY SMITHFIELD WHOLE SPIRAL HAM, NJ
FARMLANDFLKC
WILD WINGS
MINI KC WILD WINGS, W/PICTURE LABELS, IQF, 2/5#, Z
70247
192127 KCOSSO
WILD WINGS,
3-12 PC, Z
FARMLAND
BUCO
70247 192477
OSSO BUCO (COOKED HAM SHANKS), 6-2PC., Z
70247 194557 FL MINI KC WILD WINGS, W/PICTURE LABELS, IQF, 2/5#, Z
FARMLAND
OSSO BUCO
70247 193207 OSSO BUCO, PK, FL, RAW, 6-2 PK, Z
70247 192477 OSSO BUCO (COOKED HAM SHANKS), 6-2PC., Z
70247
193207 OSSO
BUCO,
PK, FL, RAW, 6-2 PK, Z
FARMLAND
OSSO
BUCO
FARMLANDOSSO
SPECIALTY
BONELESS SMOKED HAMS
BUCO (COOKED HAM SHANKS), 6-2PC., Z
70247 192477
70247 195210
PULLED SMOKED HAM, 4/2.5#
70247 193207 SPECIALTY
OSSO BUCO, PK,
FL, RAW, 6-2 PK,
Z
FARMLAND
BONELESS
SMOKED
HAMS
70247 195210
FARMLAND SPECIALTY BONELESS SMOKED HAMS
70247 195210
CONTINUED ON BACK
MENU-PRIDE, SMOKED, 35% H&W, FLAT HAM, 9/11#, 1PC
FL 6/5# EXACT HAM, SMOKED, 35% H&W, XL
70247 190470
MENU-PRIDE, SMOKED, 35% H&W, ROUND HAM, 9/11#, 2 PC
70247 192380
BOLO HAM, SMOKED, 25% H&W, 1 PC
70247 129410
FL 6/5# EXACT HAM, SMOKED, 35% H&W, XL
CONTINUED ON BACK
CONTINUED ON BACK
OX
OX
PC
®
Operators Mail-In Coupon
Winter 2014 Corporate Promotion
Operators Mail-In Coupon
Winter 2014 Corporate Promotion
Item Code
Product Description
Item Code
Featured Products
Product Description
Featured
Products
Item Code
Product Description
FARMLAND
FULLY
COOKED
ROASTS
Item Code
Product
Description
FARMLAND
GOLD
MEDAL
BONE-IN PORK CHOPS
Item Code
Product
Description
FARMLAND
BRONZE
MEDAL BONE-IN PORK CHOPS
Item Code
Product Description
70247 194567
FULLY COOKED PORK ROAST, 1PC
70247 141807
GM BONE-IN CENTER CUT PORK CHOP, 4 OZ, 10#, Z
70247 144427
BM BONE-IN END CUT PORK CHOP, .5", 10#, Z
70247 194567
FULLY COOKED PORK ROAST, 1PC
70247 141817
70247 143307
GM FL ET BONELESS PORK CHOP, 4 OZ, 10#, Z
FARMLAND STEAMSHIP LEG OF PORK
70247 144437
70247 203847
70247 143307
GM FL ET BONELESS PORK CHOPS W/PRINTED LABEL, 4 OZ.,
10#,
Z ET BONELESS PORK CHOP, 4 OZ, 10#, Z
GM FL
70247 165497
STEAMSHIP LEG OF PORK, 1 PC
70247 142397
70247 143317
GM FL ET BONELESS PORK CHOPS
CHOP, 5W/PRINTED
OZ, 10#, Z LABEL, 4 OZ.,
70247 165497
STEAMSHIP LEG OF PORK, 1 PC
70247 150217
GM FL ET BONE-IN CENTER CUT PORK CHOP, 4 OZ, 10#, Z
70247 143327
FARMLAND HAM ROASTS
70247
70247 150367
150217 GM
GM FL
FL ET
ET BONE-IN
BONE-IN CENTER
CENTER CUT
CUT PORK
PORK CHOP,
CHOP, 54 OZ,
OZ, 10#,
10#, ZZ
70247
70247 203837
143327
70247
143247 SM
BONELESS
NETTED HAM ROAST, 3 PC, Z
FARMLAND
HAM
ROASTS
70247
70247 150227
150367 GM
GM FL
FL ET
ET BONE-IN
BONE-IN CENTER
CENTER CUT
CUT PORK
PORK CHOP,
CHOP, 65 OZ,
OZ, 10#,
10#, ZZ
70247
70247 165767
203837
70247
70247 143217
143247 SM
SM BONELESS
BONELESS NETTED
NETTED HAM
HAM ROAST,
ROAST, 13 PC,
PC, ZZ
70247
70247 143637
150227 GM
GM FL
FL ET BONE-IN CENTER CUT PORK CHOP, 86 OZ, 10#, Z
GM FL ET BONE-IN CENTER CUT PORTERHOUSE PORK CHOP,
70247 162357
143637 GM FL ET BONE-IN CENTER CUT PORK CHOP, 8 OZ, 10#, Z
70247
12 OZ., 10#, Z
70247 165767
FARMLAND RACK OF PORK
FARMLAND LOIN ROASTS
70247 162357
FARMLAND
OF PORK
70247
168777 RACK
FL ET RACK-OF-PK,
FRENCHED, 2-1PC, Z
GM CANADIAN BACK, BONELESS, CENTER CUT PORK LOIN,
FARMLAND
70247
164187 LOIN ROASTS
VP,
2 PC, Z BACK, BONELESS, CENTER CUT PORK LOIN,
GM5/7,
CANADIAN
70247 164187 GM FL ET CANADIAN BACK, BONELESS, CENTER CUT PORK
70247 164237 VP, 5/7, 2 PC, Z
LOIN,
2-1PC, Z BACK, BONELESS, CENTER CUT PORK
GM FLVP,
ET5/7,
CANADIAN
70247 164237
LOIN,
VP, 5/7,
2-1PC, Z PORK LOIN ROAST, NTD, DRY, 2-1PC, Z
70247 163807 GM
WHOLE
BONELESS
FARMLAND SILVER MEDAL BONE-IN PORK CHOPS
70247 152877
168777
70247
FL ET
ET RACK-OF-PK,
RACK-OF-PK, UNSEAS,
FRENCHED,
2-1PC,
FL
2-1PC,
ZZ
FARMLAND
MEDAL
PORK
CHOPS
70247
139697 SILVER
SM SMOKED
BONE-IN BONE-IN
CENTER CUT PORK
CHOP,
5 OZ., 10#, Z
70247 152877
FL ET RACK-OF-PK, UNSEAS, 2-1PC, Z
FARMLAND FULLY COOKED ROASTS
FARMLAND GOLD MEDAL BONE-IN PORK CHOPS
70247 141807
70247 141817
FARMLAND STEAMSHIP LEG OF PORK
70247 143217
70247 163807
70247 166527
70247 166527
70247 168767
70247 168767
70247 144437
70247 142397
SM BONELESS NETTED HAM ROAST, 1 PC, Z
GM WHOLE BONELESS PORK LOIN ROAST, NTD, DRY, 2-1PC, Z
70247 139697
GM FL ET BONE-IN CENTER CUT PORTERHOUSE PORK CHOP,
12 OZ., 10#, Z
SM SMOKED BONE-IN CENTER CUT PORK CHOP, 5 OZ., 10#, Z
PORK LOIN ROAST, BONELESS, HALF, W/GLUTEN, NTD, 4 PC, Z
70247 203827
70247 151707
70247 203827
70247 151727
70247 203817
70247 203817
70247 151747
70247 151747
70247
70247 140967
140967
70247
70247 202837
202837
Products
70247 151727
Products
70247 149957
70247 151707
PORK LOIN ROAST, BONELESS, HALF, W/GLUTEN, NTD, 4 PC, Z
70247 149957
SM FL ET BONELESS PORK LOIN ROAST, VP, 3-4PC, Z
SM FL ET BONELESS PORK LOIN ROAST, VP, 3-4PC, Z
SM FL ET BONE-IN CENTER CUT PORK CHOP, 4 OZ., 10#, Z
SM FL
FL ET
ET CENTER
BONE-INCUT
CENTER
CUT PORK
PORK CHOP
CHOP, W/PRINTED
4 OZ., 10#, Z
SM
BONE-IN
SM FL ET
CENTER
LABEL,
4 OZ.,
10#, ZCUT BONE-IN PORK CHOP W/PRINTED
LABEL, 4 OZ., 10#, Z
SM FL ET CENTER CUT BONE-IN PORK CHOP W/PRINTED
SM FL ET CENTER CUT BONE-IN PORK CHOP W/PRINTED
LABEL,
6 OZ., 10#, Z
LABEL, 6 OZ., 10#, Z
SM
SM FL
FL ET
ET BONE-IN
BONE-IN END-TO-END
END-TO-END BUFFET
BUFFET STYLE
STYLE PORK
PORK CHOP,
CHOP,
20#,
20#, ZZ
SM
FL
ET
BONE-IN
END-TO-END
BUFFET
STYLE
PORK
CHOP,
SM FL ET BONE-IN END-TO-END BUFFET STYLE PORK CHOP,
33 OZ,
OZ, 20#,
20#, ZZ
INDICATE SMITHFIELD FARMLAND CASES PURCHASED
INDICATE SMITHFIELD FARMLAND CASES PURCHASED
Code
# of Cases
Code
TOTAL CASES ____ X $2.00/CASE = $______________
MINIMUM
REBATE:
(10 CASES) = $______________
TOTAL
CASES
____$20X $2.00/CASE
MINIMUM REBATE: $20 (10 CASES)
# of Cases
Maximum
Payout
Maximum
is $250
Payout
is $250
CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW
OPERATION NAME:
CONTACT NAME:
OPERATION
NAME:
E-MAIL ADDRESS:
CONTACT NAME:
OPERATION ADDRESS:
E-MAIL ADDRESS:
CITY:
OPERATION ADDRESS:
TELEPHONE NUMBER:
CITY:
DISTRIBUTOR:
Terms and Conditions:
Offer and
limited
to foodservice operators only. Chain operators
Terms
Conditions:
must limited
participate
as single units.
Contracted
chain operators
and bid
Offer
to foodservice
operators
only. Chain
accounts
cannot participate.
may bechain
redeemed
for
must
participate
as single This
units.coupon
Contracted
and bid
aaccounts
minimum
of
$20
up
to
$250
per
individual
foodservice
cannot participate. This coupon may be redeemed for
operator.
Submit
this
rebate
with
copies
of
distributor
a minimum of $20 up to $250 per individual foodservice
invoices or distributor printouts verifying valid products
operator.
Submit between
this rebate
with 3,copies
distributor4,
were purchased
November
2014 of- January
invoices
or distributor
printoutsOR verifying
2015. DISTRIBUTOR
PRINTOUTS
INVOICES valid
MUST products
INCLUDE
were
purchased between
November
3, 2014Operator
- January
4,
THE FOLLOWING
OPERATOR
INFORMATION:
Name,
2015.
INVOICES
MUST Date
INCLUDE
ProductDISTRIBUTOR
Purchased, PRINTOUTS
Number of ORCases
Purchased,
the
THE
OPERATOR
Name,
ProductFOLLOWING
was Purchased,
InvoiceINFORMATION:
Number and Operator
Physical Address.
Product
Number
Cases themselves.
Purchased, Distributor
Date the
Operators Purchased,
must fill out
rebateof coupon
Product
Purchased,
Invoice Bulk
Number
and Physical
Address.
tracking was
reports
do not qualify.
redemptions
by distributors
and/or DSRs
Request themselves.
must be postmarked
Operators
mustarefill not
out allowed.
rebate coupon
Distributor
no laterreports
than do
February
15, 2015.
Offer not redeemable
tracking
not qualify.
Bulk redemptions
by distributorsin
conjunction
offer.Request
Operators
more
and/or
DSRswith
are any
not other
allowed.
mustmaybe submit
postmarked
thanlater
once than
until February
the maximum
dollar Offer
amount
met; however,
no
15, 2015.
not isredeemable
in
the initial submission
must offer.
be forOperators
the minimum
requirement
conjunction
with any other
may submit
more
of
10
cases.
Allow
10–12
weeks
for
delivery.
Incomplete
or
than once until the maximum dollar amount is met; however,
incorrect submissions will delay payment. Void where restricted,
the
initial orsubmission
prohibited
banned. 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,
(PLEASE
prohibited PRINT)
or banned.
CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)
STATE:
FAX NUMBER:
STATE:
DSR NAME:
ZIP:
ZIP:
TELEPHONE NUMBER:
FAXPROMOTIONS,
NUMBER: RECIPES OR MARKETING MATERIALS,
FOR MORE INFORMATION ON SMITHFIELD FARMLAND PRODUCTS,
CONTACT
YOUR
SMITHFIELD
FARMLAND
REPRESENTATIVE/BROKER
OR
CALL
THE
HELP
LINE:
1-888-327-6526) WWW.SMITHFIELDFARMLANDFOODSERVICE.COM
DISTRIBUTOR:
DSR NAME:
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
FARMLAND BRONZE MEDAL BONE-IN PORK CHOPS
70247 144427
70247 203847
70247 143317
BM BONE-IN END CUT PORK CHOP, .5", 10#, Z
10#, Z
GM FL ET BONELESS PORK CHOPS W/PRINTED LABEL, 6 OZ.,
GM FL
10#,
Z ET BONELESS PORK CHOP, 6 OZ, 10#, Z
GM FL
FL ET
ET BONELESS
BONELESS PORK
PORK CHOP,
CHOPS6W/PRINTED
SM
OZ, 10#, Z LABEL, 6 OZ.,
10#, Z
SM FL ET BONELESS PORK CHOP, 6 OZ, 10#, Z
FARMLAND BACON WRAPPED PORK FILETS
FARMLAND BACON WRAPPED PORK FILETS
70247 264747
FL ET BACON WRAPPED PORK FILET, 36/4 OZ, 9#NT, Z
70247 264597
FL ET BACON WRAPPED PORK FILET, 30/5 OZ, 9.375#NT, Z
70247 264607
70247 164617
70247 264747
70247 264597
70247 264607
70247 164617
FL ET BACON WRAPPED PORK FILET, 30/5 OZ, 9.375#NT, Z
PLEASE MAIL THIS COUPON WITH
PLEASE
MAILDISTRIBUTOR
THIS COUPON
WITH TO:
COPIES OF
INVOICES
COPIES OF DISTRIBUTOR INVOICES TO:
SMITHFIELD FARMLAND FOODSERVICE
SMITHFIELD
WINTER 2014FARMLAND
COUPON FOODSERVICE
REDEMPTION
PO BOX 2014
552 COUPON REDEMPTION
WINTER
TRAVERSE
CITY, MI 49685
PO
BOX 552
TRAVERSE
CITY,
49685
QUESTIONS? CALLMI 1-877-570-5504
FOODSERVICE GROUP
F OOD S ERV ICE G ROUP
QUESTIONS? CALL 1-877-570-5504
COUPON CODE: WINTER14OPR
COUPON
CODE: WINTER14OPR
PLEASE CHECK THE MARKET SEGMENT YOUR OPERATION/TYPE OF RESTAURANT
BELONGS IN:
PLEASE CHECK THE MARKET SEGMENT YOUR OPERATION/TYPE OF RESTAURANT
Are you aIN:new Farmland customer F or a current Farmland customer F
BELONGS
Are
you a new Farmland customer F orNON-COMMERCIAL
a current Farmland customer F
COMMERCIAL
F
Full Service
F
College/University
{ Casual Theme
F Elementary/Secondary School
COMMERCIAL
NON-COMMERCIAL
{ Family
F Business & Industry
F Full
F
College/University
{ Service
Upscale/Fine Dining
F Recreational/Entertainment
F
Elementary/Secondary
School
F {
C-Store Casual Theme
F Transportation
Foodservice
Family
F
Business & Industry
F {
Hotel/Motel/Resort
F Military/Correctional
{ Upscale/Fine Dining
F Recreational/Entertainment
OWNERSHIP
OWNERSHIP
F
C-Store
F
Transportation Foodservice
Independent
F Hotel/Motel/Resort
Management
F Contract
Military/Correctional
F Local/Regional Chain
F Self-Operated
OWNERSHIP
OWNERSHIP
F National Chain
F
Independent
F Contract Management
NumberLocal/Regional
of meals served
per day:
F
Chain
F Self-Operated
F
National Chain ________Lunch ________Dinner
________Breakfast
Number
of meals
day: food/beverage purchases:___________
Approximate
dollarserved
volumeperannual
________Breakfast ________Lunch ________Dinner
Approximate dollar volume annual food/beverage purchases:___________
9
10
®
fornia Dreaming Salad. It is a very
popular item with mixed greens,
shredded ham and turkey, cheddar and Monterey jack cheeses,
chopped eggs, tomatoes, toasted almonds, topped with warm Hormel
ham and bacon. They are known
for their honey butter golden croissants.
Some of the special events that
the restaurants have are free entrees forSWveterans
active
mili- 1
FS News Ad and
- Centra
Archy.pdf
tary on Veterans Day (many of the
CentraArchy family have served
our country) and a Pink Kiss dessert martini was served in October
with 50% of the proceeds of the
sales going to the Susan G. Komen
Foundation. To celebrate the 30th
anniversary California Dreaming had a celebration in August
of 2014. Bramble cocktails were
$0.84; because of the 1984 opening and live music was provided
to dance the night away. Children
12/2/14
2:59 PM
in costume
got to eat free on Hal-
Top-to-bottom solutions.
Top-of-mind brands.
C
M
Y
CM
MY
CY
CMY
K
Drive results with local expertise, strategic
insight and national presence.
loween and on July 4th. The restaurants always seem to celebrate
something!
The Tavern at Phipps celebrated
its 20th Anniversary in 2012. It is
known for its outdoor patio and
lively entertainment. Some of their
specialties are authentic New Orleans po’boys, Carnegie Deli pastrami, outstanding salads, and once
again outrageous but delicious
combinations of Nachos. It is a
place to see and be seen.
Fiesta del Burro Loco was voted
the best Mexican Restaurant with
the Best Happy Hour. It’s an energy-packed atmosphere is a great
place to enjoy great food with a
margarita.
Golf Magazine chose the Carolina Roadhouse for “Where to Eat
with your Buddies”. It is a lively
place with a wide-open kitchen and
a wrap around bar. It touts a footlong hot dog smothered in chili,
cheese, and fries.
Chophouse 47 is reminiscent of
a late 1940’s steakhouse serving
USDA Prime Steaks.
The Chophouse New Orleans
has a warm and romantic atmosphere serving USDA Prime steaks.
It’s feeling is that of a “happening
joint” reminiscent of earlier times
like the famous Brown Derby. Tulane University in New Orleans is
where Jerry met his wife Barbara.
The Gulfstream Café sits on the
ocean on one side and an inlet on
Mouthwatering USDA Prime Steak
with a 1 pound baked potato
the other. It is a beautiful romantic
place to enjoy a delicious seafood
meal while watching the sunset.
Sunday Brunch is graced with a
build your own Bloody Mary bar.
Joey D’s Oak Room is known for
it large portions and aged steaks. It
has a six-tier showcase bar with
over 600 brands of spirits.
New York Prime Steakhouse
serves only Prime steaks and the
top quality of all of its menu items.
When dining here they strive to offer a “Mercedes Benz” experience.
It has been voted the Best Steakhouse.
Greg and some members of the
Greenbaum family are involved in
various businesses in the Atlanta
area. Many wishes and the best of
congratulations are offered to Greg,
Jerry and the Greenbaum family.
Our wishes for California Dreaming are for 30 more!
There’s a reason why some of the most trusted brands partner with Acosta.
Our unmatched strength in being distributor-aligned and operator-savvy
makes us a trusted partner for the growing number of dining, educational,
institutional, and hospitality operations throughout the nation. By using a
truly integrated approach, staying on the forefront of the latest trends and
offering unparalleled access to the most sought-after brands in the industry,
we aid in integrating new products and services into the dining experience.
www.acostafoodservice.com
Congratulations CentraArchy Restaurant
Management Company and California
Dreaming on your 30 year Anniversary.
Southeast Food Service News is the nation’s oldest regional food
service publication. It’s designed specifically for the fast changing and
competitive restaurant and food service industry. We know the people
and the companies – and we know how they all fit together.
SFSN concentrates on food service
news that really matters.
We keep our articles local and
specific to the Southeast.
Each issue is packed with photos
and stories featuring new products
and services available to food service
operators. We cover the backgrounds
and trends that shape our industry,
and we keep our readers up to date
with the industry personalities they
know and work with.
Visit www.sfsn.com for more information.
®
11
Creativity is Key to Chef Clayton Sherrod’s Success in Birmingham
everyone there. Then I started all
over again and eventually got a
good staff around me.
SFSN: You’ve gained a reputation for your culinary creativity.
How did that start?
Sherrod: I learned this from
watching my mother. I did a lot of
really way-out things with food that
no one else was doing. Of course,
a lot of those things would never
have worked in restaurants; back
then it was mostly meat-and-three
in Birmingham. But it was different in the country club setting, especially with the ladies at the club
who came to me and requested unusual things.
SFSN: When did you decide to
go into business for yourself?
Sherrod: There was a point at the
club when I looked around at how
well the kitchen was running and
decided it was time to move on. I
was planning a restaurant, but that
didn’t work out, so I joined Interstate United, a food service man-
agement company, as corporate
chef. I was a troubleshooter; I’d go
to facilities that were having problems and straighten them out. I became known for going into places
and immediately firing the managers and chefs.
I did that for two years, then Interstate decided to leave the market. I took over one of their former
accounts in 1979 under my own
company, Sherrod Food Service.
In addition to management, I
opened several restaurants, including The Tara House in the Homewood area. I also started another
catering and food service management company in the early 1980’s,
Chef Clayton’s Food Systems.
SFSN: Over the years, you’ve
been a big promoter of southern
and African American cuisines.
Sherrod: Southern cooking is a
passion of mine, and I’ve always
felt a responsibility to teach chefs
about it. Even when I travel, I carry
bags of grits with me, and I put on
Grits 101 classes wherever I go.
I’ve also pushed African Ameri-
can cuisine for many years. Most of
what we look at as African American cuisine started in Africa and
then went through the West Indies
and into the U.S. – picking up different things along the way. I believe
that right here in the south is probably the only true American cuisine.
Chef Clayton’s Collard Greens Casserole
(Serves 10)
Ingredients:
1 large bunch of collard greens
1 tbls sugar
1 medium onion, diced
salt and pepper to taste
2 ham hocks
1 cup diced onions
2 quarts chicken broth
1 cup diced tomatoes
Pinch crushed red pepper
2 cups cornbread batter (thin with
3 tbls white vinegar
buttermilk)
Directions:
Remove stems from collard greens and wash greens thoroughly,
approximately 4 times. Cut greens into ½-inch strips. Place ham hock
and onion in a large pot and cover with chicken broth. Cook 1-1/2
hours or until tender. Add more water if needed. Remove ham hock
and cool. Add greens to liquid and cook approximately 45 minutes, or
until tender. Add crushed red pepper, white vinegar, sugar, salt, and
black pepper. Remove meat from the ham bone; dice meat into medium pieces. Place cooked greens in a large cast iron skillet. Place onions, tomatoes and diced ham hock on top of greens. Pour a thin layer
of corn bread mix over the top. Bake at 400 degrees for 1 hour or until
bread topping is golden brown. Serve with grilled or fried okra, chow
chow, and hot sauce.
12
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$700.00 per year for dual listing in the internet directory and web link at www.SFSN.com
Elliott R. Fischer • (239) 514-1258
Scott A. Kennedy • 404-862-1064
Food Supply Food Show
Daytona Beach, FL
December 3, 2014
Food Supply, John Restuccia; Teri’s Place, Teri Revilla,
Carlos Revilla.
Nikis Rainbow Restaurant, Sam Azo; Food Supply,
Stephen Bayne.
Food Supply, Mike Bradshaw; Big Rig Restaurant #2,
Pat Landolf, Bob Landolf.
Horizon Foods, Michael Rubio; Java Joint Beachside
Grill, John Zappas.
Teri’s Place, Teri Revilla; Food Supply, David Sacks,
Mardi Sacks; Teri’s Place, Carlos Revilla.
The Sub Base & Bagel Place, Ray Zapata, Rose
Zapata.
®
®
®
13
14
®
PMG Hosts Training Conference for Southeast Reps
Paramount Marketing Group, LLC,
held their annual training conference
at their office in Altamonte Springs,
Florida. In attendance were reps
from PMG’s Southeast group
purchasing organization and
contract managed accounts. Guest
speakers included Donna Albrecht,
regional account manager for
Sodexho; Paul Costello, director of
national accounts for Sysco Central
Florida; and David Fisher, regional
executive chef for Compass/
Chartwells. Donna Albrecht (second
from right) was pictured with PMG’s
Rosie Rosenfeld (left), Doris Tobin
and Bill Wojtkiewicz.
What’s are the hot restaurant trends for 2015? The
National Restaurant Association has released its
annual What’s Hot in 2015 Culinary Forecast, which
reveals top menu trends for the coming year. 1. Locally sourced meats and seafood
2. Locally grown produce
3. Environmental sustainability
4. Healthful kids’ meals
5. Natural ingredients/minimally processed food
6. New cuts of meat
Sea Breeze Food Service Honors PMG’s Leuser
Duane Leuser, a sales representative with Paramount
Marketing Group, has received the 2014 Broker of the
Year Award from Sea Breeze Food Service in Jacksonville,
Florida. Leuser (center) is pictured at the award presentation
with Sea Breeze’s Debra Combs and Rob Farrow.
Coming
Next
7. Hyper-local sourcing
8. Sustainable food
9. Food waste reduction/management
10. Farm/estate branded items
FEBRUARY
MARCH
School Nutrition/Wellness
Food Service In Carolinas
Poultry, Seafood
Barbeque, Ethnic Foods
Ad Deadline January 30th
Ad Deadline March 6th
Product Spotlight
Knouse Introduces Musselman’s® Heat N Serve Apples
Knouse Foods has introduced Musselman’s Heat N
Serve Spiced Homestyle Country Apples.
Now available in a #10 can, these cooked cinnamon
apple slices mixed in a buttery sauce make a great addition
to any daypart. Simply heat and serve to save time, reduce
labor and eliminate waste. Heat N Serve Apples taste great on their own, making
a perfect side dish. Serve warm in a skillet topped with
vanilla ice cream for a delicious, crowd-pleasing dessert,
or use as a topping for pancakes, waffles, or French toast
at breakfast.
For more information, call 717-677-8181 visit knousefoodservice.com.
Tyson Introduces Classic PB&J Sandwich for Schools
Good old-fashioned peanut butter and jelly is the focus of
a new line of products from Tyson designed to fuel students
with protein-rich products that remind them of home.
Made with creamy peanut butter and classic grape jelly, the
Whistlin Sam’s™ sandwich comes individually wrapped so it’s
easy for students to grab as they go through the lunch line.
This nutritious line of whole grain sandwiches and preportioned dipping cups are ready to thaw and serve for
convenience. Parents will appreciate knowing that they’re
made with whole-grain breading, contain zero high fructose
corn syrup and meet all federal nutrition standards.
For more information, call 800-24-TYSON or visit tysonfoodservice.com/K-12.
Pioneer® Oat Bars
Pioneer Oat Bars are a delicious
whole grain option for breakfast, snack
time or dessert.
Packed with the nutrition of
whole rolled oats and sweetened
with molasses, these moist, chewy
creations take the bar to a new level
with fresh-from-the-oven warmth
and fragrance appeal. Four flavors are
available: Chocolate Chip, Blueberry
Lemon, Cranberry Orange, and Apple
Cinnamon.
Pioneer Oat Bars come ready to bake
right from the freezer, so operators can
prepare as many or as few as needed.
Serve warm or at room temperature
and hold up to four hours.
For more information, call 800-5317912 or visit fs.chg.com.
Holiday Beverages From Big Train®
With the holidays right around the
corner, now is the ideal time to build
a signature winter beverage menu –
made simple with Big Train Seasonal
Products.
Crafted with
wonderful holiday
ingredients, these
shelf-stable mixes
include delicious
flavors such as
Gingerbread Chai
Tea Latte, Egg
Nog
Blended
Crème
Frappe,
Pumpkin
Spice
Iced Coffee, and Peppermint Mocha.
Simply blend with hot coffee, water
or milk for a smooth, decadent warm
beverage that customers crave during
the holiday season. Available in 3.5-lb.
bulk bags.
For more information, call 800-2448724 or visit bigtrain.com/seasonal.
Pure Kraft Dressings From Kraft Foodservice
Kraft Foodservice has introduced Pure Kraft Dressings, five
delicious refrigerated dressings specifically created for authentic
chef-made flavor with no artificial preservatives, colors or
flavors and no high fructose corn syrup.
Pure Kraft Dressings are crafted from uncomplicated, highquality ingredients. They combine distinct flavors and visible
spices to deliver a fresh-made taste. Choose from Farmhouse
Ranch, Asiago Caesar, Homestyle Blue Cheese, Country Honey
Mustard, and Creamy Balsamic.
These dressings will enhance everything from salads to wraps,
sandwiches and more. They’re available in 4/1-gallon cases.
For more information, call 800-537-9338 or visit kraftfoodservice.com.
Harvest Creations From Tampa Maid
Fried Bella Mushrooms are the latest addition
to Tampa Maid’s Harvest Creations line of freshly
picked and lightly dipped vegetables and fruit
products.
The Harvest Creations line offers innovative
products that taste great, have a scratch-made look,
and save operators labor and waste.
Try all of the Harvest Creations products, including
Dipt’n Dusted® Apple Bites, Dipt’n Dusted® Coconut Breaded Pineapple Bites,
Dipt’n Dusted® Zucchini Fries, Dipt’n Dusted® Sweet and Spicy Breaded Pickle
Chips, and Dipt’n Dusted® Fried Green Tomato.
For more information, call 863-687-4411 or visit tampamaid.com.
’s
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Bu eak spic pera tar erto wi ly
st ore ce o ly und s ami h
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Bulliard’s Steak Sauce
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classic, Bulliard’s all natural steak
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yo joy e stsauce
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Unlimited of Louisiana Inc., call 504-7332402 or visit peppersunlimitedinc.com.
15
Vegalene® Introduces Smoky
Western Seasoning Spray
Par-Way Tryson has introduced
the newest on-trend offering in their
line of flavorful seasoning sprays:
Vegalene Smoky Western Seasoning
Spray.
Vegalene’s
Smoky
Western
Seasoning Spray adds mouthwatering
flavor without adding calories, soy
allergens, sodium, or gluten.
Operators can use
Vegalene’s
Smoky
Western
Seasoning
Spray with favorites
like hearty southwest
tacos or smoky grilled
salmon, or surprising
and
complex
new
combinations
like
savory
campfire
pancakes or smoky mac
‘n cheese. Plus, they can
do it while decreasing
SKUs and operational costs.
For more information, 636-6294545 or visit parwaytryson.com.
New Duck Bacon & Sweet Corn
Wonton From Maple Leaf Farms
Maple Leaf Farms has expanded
its line of on trend appetizers with
new Duck Bacon & Sweet Corn
Wontons.
Each 1 oz. portion features a
delectable filling of duck bacon,
charred sweet corn and cream cheese
inside a wonton wrapper. They’re
hand-made to ensure the highest
quality, and they’ll save operators
valuable kitchen prep time.
Duck Bacon & Sweet Corn
Wontons are part of Maple Leaf
Farms’ versatile appetizer line. For
more information, visit mapleleaffarms.
com/foodservice.
Brookwood Farms Old Fashioned Pit Cooked BBQ
Nothing pleases customers like old-fashioned pitcooked 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.
16
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California Dreaming Restaurant and Bar Celebrates 30 Years

Transcription

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