Dish! - 2025 Issue 9 - The New Year & Game Day Edition
Parmesan Crab Cakes with Sicilian Eggplant Caponata
2 each King & Prince Oven Ready Parmesan Crusted Krabbycakes – 3 oz (922804)
1/4 each Eggplant, diced
As needed Kosher Salt
1/4 cup Extra Virgin Olive Oil, divided
1/4 each Sweet Onion, diced
1/4 each Red Bell Pepper, diced
1/4 cup Crushed Tomatoes
2 tsp Capers
1/8 cup Pitted Green Olives, chopped
1-1/2 Tbsp Raisins
1 tsp Honey
1/4 each Bay Leaf
1/4 tsp Crushed Red Pepper Flakes
1 Tbsp White Wine
1 Tbsp Red Wine Vinegar
1 Tbsp Italian Parsley
PREP | Prepare the Parmesan Crusted Krabbycakes® according to package instructions and 165°F internal temperature. Season the eggplant with the salt and let sit for 20-30 minutes. Pat dry. Sprinkle the eggplant with olive oil and roast for 25 minutes. In a sauté pan, heat the remainder of the olive oil and sauté the onions and peppers. Add the tomatoes, capers, olives, raisins, honey, bay leaf and pepper flakes. Add the vinegar and wine and simmer for 10-15 minutes. Stir in the roasted eggplant and finish with salt, pepper and fresh parsley. Spoon the Caponata over the Krabbycakes® and enjoy!!
Delivering a new twist on the original, these savory cakes are coated in a light, crispy parmesan crust and filled with a blend of real snow crab meat, fresh cream, parmesan and premium seafood. Whether fried or baked, they deliver the perfect crunch with a rich, satisfying flavor.
Begin the New Year Countdown with this Amazing App!
Vendor Recipe
Parmesan Crab Cakes
Orange Ginger Maple Bourbon Smash
As needed Rich’s On Top Sweet Cream Soft Whip (969330)
2 Tbsp Maple Syrup
2 oz Bourbon
5 drops Orange Bitters
As needed Ginger Beer or Soda Water
2 Tbsp Orange Juice
1 Tbsp Lemon Juice
As needed Fresh Rosemary
As needed Orange, slices
As needed Cinnamon Sticks
PREP | Add fresh rosemary, lemon juice and orange juice to a cocktail shaker and muddle together. Pour in the maple syrup, bourbon and orange bitters. Shake well to combine. Add crushed ice to a glass and strain the drink over the ice. Top with ginger beer or soda water. Finish with soft whip. Garnish with an orange slice, more fresh rosemary and a cinnamon stick.
YIELD | 1
Nacho Loaded CrissCut
8 oz. Lamb Weston Stealth CrissCut Skin-On Fries (960170)
1 oz. Sliced Cherry Tomato
1 oz. Thinly Sliced Jalapeño
1 oz. Roasted Corn
1 oz. Finely Chopped Red Onion
4 sprigs Cilantro
2 Limes (wedged)
As needed Pinch of Chili Powder
PREP | Prepare the Stealth Fries® CrissCut® Skin-On to manufacturer’s directions. Plate fries and add sliced jalapeños, sliced grape tomatoes and roasted corn. Sprinkle cotija cheese. Add sprigs of cilantro. Add a pinch of chili powder.
YIELD | 1
Featured Vendor Recipe
Featured
“54% of full-service operators that serve alcohol said they recently added new mixed cocktail offerings.”
National Restaurant Association, 2024 State of the Restaurant Industry
TOP SWEET CREAM SOFT WHIP (969330 – 12/16 oz)
A pourable, drinkable, ready-to-use cold foam with a sweet cream flavor and light texture that allows for delicious layering. Use to top coffees, cold brews, shakes and other specialty beverages.
Roasted Beef Shoulder Tender
2 each 8 oz portions of Copper Creek Beef Shoulder Tender (808940)
As needed Salt
As needed Pepper
PREP | Season beef with salt and pepper. Cook on a grill, flattop or sauté pan to desired finished temperature. Let rest before slicing into medallions.
YIELD | Varies
Creamy Peppercorn Sauce
1 cup Brandy
2-1/4 cups Beef Stock made from Custom Culinary Gold Label Beef Base (908028)
1-1/2 cups Heavy Cream
3 Tbsp McCormick Cracked Black Pepper (472411)
PREP | Heat brandy over medium-high heat. Simmer until alcohol is cooked off and it is reduced in half. Add beef stock. Continue to simmer until it’s reduced in half. Add heavy cream and cracked black pepper. Simmer for an additional 1-2 minutes.
YIELD | 8
Roasted Carrots & Potatoes
6 cups Wholesale Yukon Gold B Size Potatoes (361876), wash, cut if needed, parboil, cool
4 cups Oregon Flav-R-Pac Grande Classics Sunshine Carrots (999880), thawed
2 cups Wholesale Red Onions (361112), julienned
1/4 cup Olive Oil
2 Tbsp Wholesale Minced Garlic (391021)
2 Tbsp McCormick Cajun Seasoning (472171)
PREP | Preheat oven to 375°F. Toss all ingredients together. Roast until tender.
YIELD | 8
Torpedo Shrimp
3-5 each Ocean Horizons Merit Torpedo Shrimp – 21/25 (809540)
PREP | Prepare according to manufacturer’s directions.
1 cup Ventura Sauce Craft Sweet Chili Sauce (400810)
PREP | Mix ingredients together.
YIELD | 12
3-2-1
These torpedo shrimp are truly unique!
SWEET CHILI SAUCE (400810 – 4/.5 gal)
A sweet and mild, Asian-inspired red chili pepper sauce with pops of garlic.
SAUCE CRAFT TERIYAKI SAUCE (430585 – 2/1 gal)
A multi-dimensional teriyaki taste crafted from traditional soy sauce kicked up with bright hints of ginger, garlic and onion.
New Year on Main!
BEEF SHOULDER TENDER (808940 – 6/1 piece)
TORPEDO SHRIMP – 21/25 (809540 – 4/3 lb)
Deveined shrimp tempura-battered, stretched and par-fried.
GOLD LABEL BEEF BASE (908028 – 6/1 lb)
A meat-first base made with roasted beef and beef stock and flavored with spices to deliver authentic flavor to any recipe.
CRACKED BLACK PEPPER (472411 – 1/16oz)
Berries are picked while still green, allowed to ferment and are then sun-dried until they shrivel and turn a brownish-black color. They have a hot, piney taste.
CAJUN SEASONING (472171 – 1/18 oz)
A blend featuring garlic, onion, paprika, oregano, white pepper and red pepper.
Chicken
4 each Wayne Farms Naturelle Chicken Breast – 7 oz (978398)
1 Tbsp McCormick Italian Seasoning (472721)
As needed Salt
As needed Pepper
As needed Olive Oil
As needed Wholesale Lemons (376111), freshly squeezed
PREP | Season chicken with Italian seasoning, salt and pepper. Grill with olive oil, and squeeze lemon overtop while grilling. When chicken reaches internal temperature of 165°F, top with mozzarella. Plate on top of pasta, top with bruschetta and drizzle with balsamic glaze.
YIELD | 4
Bruschetta
3 cups Capital City Roma Tomatoes (362025), diced
1/4 cup ProMark Diced Red Onions (380381)
2 Tbsp Wholesale Minced Garlic (391021)
3 Tbsp Wholesale Basil (391000), chopped
3 Tbsp Olive Oil
PREP | Toss all ingredients together.
YIELD | 8
Creamy Pasta
2 lb Cortona Cavatappi (480910), cooked al dente
1/2 cup Butter
2 cups + Heavy Cream
1 cup IPAP Cucina Andolina Grated Parmesan Cheese (430218)
1/2 cup Armanino Basil Pesto (966460)
As needed Salt
As needed Pepper
PREP | In a large sauté pan, melt butter. Add half of the heavy cream. Heat. Add half of the parmesan cheese. Continue to cook for an additional minute. Add cavatappi. Stir to coat. Add remaining heavy cream and parmesan cheese. Continue to cook. Add basil pesto. Adjust creaminess with more heavy cream. Adjust flavor with salt and pepper.
YIELD | 8
Bruschetta Chicken Over Creamy Pasta with Antipasto Salad 2
CAVATAPPI
(480910 – 2/10 lb)
Italian for corkscrews. Macaroni formed in a helical tube shape scored with lines or ridges on the surface.
A Taste of Italy!!
Antipasto Salad
2 cups ProMark Chopped Romaine (380378)
3/4 cup Capital City Grape Tomatoes (362070), halved
1/2 cup World Horizons Quartered Artichoke Hearts (601340)
1/2 cup Bush’s Low Sodium Chick Peas (601060)
1/4 cup Pitted Olives
1/4 cup Rema Harvest of Eden Stuffed Manzanilla Olives (611031)
1/4 cup Kaiser Mild Banana Pepper Rings (610621)
2 oz IPAP BelGioioso Fresh Mozzarella Pearls (901852)
3 oz Ventura Classic Gourmet Select Golden Italian Dressing (630131)
PREP | Toss all ingredients together. YIELD | 4
NATURELLE CHICKEN BREAST – 7 OZ (978398 – 1/10 lb)
Hand-deboned, solid, skinless, extra-tender breast fillets marinated naturally and flattened to ensure even, consistent cooking.
ITALIAN SEASONING (472721 – 1/6.25 oz)
Aromatic and flowery tones come from the rosemary and savory while sage smoothes it out with an earthy base. Italian Seasoning is a blend of marjoram, thyme, rosemary, savory, sage, oregano, and basil.
CLASSIC GOURMET SELECT GOLDEN ITALIAN DRESSING (630131 – 1/1 gal)
A golden colored, thin Italian dressing that possesses a definite garlic and tart flavor.
Martin Bros. Distributing
Try our NEW Bruschetta Chicken! #italy #antipasto #bruschetta #pasta
Parmesan Crusted Pollock
2 each King & Prince Mrs. Friday’s Oven Ready Parmesan Crusted Pollock Fillets – 3-4 oz (922803)
PREP | Prepare according to manufacturer’s directions.
YIELD | 1
Lemon Cream Pasta
1 lb Cortona Fettuccine (480640), cooked al dente
1/2 cup Butter
2 Tbsp Wholesale Minced Garlic (391021)
1-1/2 cup Heavy Cream
1/4 cup Mott’s ReaLemon Lemon Juice (733038)
1 Tbsp Wholesale Lemons (376111), zest
6 oz Kraft Philadelphia Cream Cheese (903718)
2 cups Capital City Roma Tomatoes (362025), diced
2 Tbsp ProMark Parsley (361163), chopped
As needed Salt
As needed Pepper
PREP | Heat butter over medium heat. Add garlic. Sauté for 1 minute. Add heavy cream, lemon juice, lemon zest and cream cheese. Continue to cook until cream cheese is melted and sauce is smooth. Add fettuccine. Stir to coat. Add tomatoes and parsley. Toss lightly. Adjust flavor with salt and pepper.
Coated in a savory parmesan crust. With 14 g of protein per fillet and oven ready, they are the perfect menu addition for healthcare and senior living facilities, too.
PHILADELPHIA
MAKE YOUR DRINK DIRTY
Dirty sodas are surging in popularity, especially among Gen Z. The addition of cold foam or soft whip elevates the drink to café-style sophistication.
Caramel rimmer adds visual appeal and indulgence. This drink taps into the “treat yourself” mindset and social media-ready aesthetics.
Caramel Dirty Soda
1/2 oz Monin Caramel Syrup (90399081)
6 oz Root Beer
As needed Cold Foam or Soft Whip
As needed Caramel Topping or Sauce
PREP | Fill glass full of ice. Pour caramel syrup and root beer into serving glass and top with cold foam or soft whip. Garnish rim of glass with caramel topping or sauce. YIELD | 1
TWO BOLD CHEESE TO BAKE OR FRY INNOVATIONS
With two new products from Golden Crisp®, savory goodness meets ultimate convenience.
Golden Crisp® Garlic Cheese Curds and Golden Crisp® Nacho Cheese Triangles can be prepared in the oven or fryer, providing not only craveable flavor but versatility across the menu.
GOLDEN CRISP® NACHO CHEESE
TRIANGLES
(984905 – 6/2 lb)
Crispy on the outside and cheesy on the inside, these fun-to-eat triangles offer savory nacho and cheddar flavor with red and green jalapeño pepper filling.
BAKED OR FRIED
Easy to prepare in every kitchen, with or without a fryer, these delicious, unique flavors are convenient as well as versatile.
READY TO GO
Their crispy breading helps these bites travel well in hot cases and to-go containers, giving consumers a mess-free experience when ordering to go.
A TRENDY CHOICE
Snacking continues to be an important trend supporting cheese sales1, and these bite-sized, travel-friendly products are ready to meet the need.
GOLDEN CRISP® G A R LIC CHEESE C U RDS
(984895 – 6/2 lb)
White cheddar curds are lightly breaded and infused with a touch of garlic for a Midwestern-meets-Mediterranean flavor to wow consumers.
FUTURE IS LOOKING BRIGHT AND CHEESY!
The U.S. cheese market is set to reach a whopping $27.8 BILLION in 2028.1
And when polled, 52% OF CONSUMERS report that cheese is one of their preferred types of snack..2
1 The Freedonia Group, “Packaged Facts: US Cheese Market to Reach 27.8 Billion in 2028,” https://www.freedoniagroup.com/press-releases/us-cheese-market-toreach-27.8-billion-in-2028
2 The Freedonia Group, “3 Top Trends Impacting Cheese Sales.” https://www.freedoniagroup.com/blog/3-top-trends-impacting-cheese-sales
Appetizers Your Way
Mix and match appetizers and sauces. Let customers build their own platters by picking different appetizers and sauces. Portion accordingly to how many they pick and choose.
Jessica Dunker, President & CEO Iowa Restaurant Association
Badlands Brisket Macho Nachos
As needed Vegetable oil (for frying)
8 each 6-inch white corn tortillas, quartered
To taste Salt
15-1/2 oz Pinto beans, drained and lightly mashed
1 cup Smithfield Smoke’NFast Brisket, cooked and shredded
1 cup Colby cheese, shredded
1 cup Monterey Jack cheese, shredded
1 head Green leaf lettuce, shredded
1 each Medium tomato, chopped 1/2 cup Guacamole
1/2 cup Chunky tomato salsa
As needed Sour cream
PREP | Preheat oven to 350°F. Fry corn tortillas in vegetable oil until golden brown. Place on paper towels to cool. Sprinkle with salt. Line medium-large baking sheet with parchment paper. Spread tortilla chips evenly on parchment paper. Layer pinto beans, brisket and cheeses onto chips. Place sheet in oven. Bake for 15 minutes. Garnish with remaining ingredients.
YIELD | 4
crab nachos Rangoon
PHILADELPHIA CREAM CHEESE (903718 – 6/3 lb)
LA CHOY SOY SAUCE (560980 – 4/1 gal)
A full-bodied, savory flavor that makes it ideal for seasoning meats, vegetables, soups and gravies as well as Oriental dishes. Also adds a delightful touch to a variety of other recipes.
Crab Rangoon Nachos
20 each Schwan’s Twin Marquis Hong Kong Style Wonton Wrappers (90715673), cut in halves
As needed Ventura Sauce Craft Sweet Chili Sauce (400810)
As needed Fresh Green Onion (361010), chopped
PREP | Fry halved wonton wrappers until crispy, then drain and salt them. Build plate.
YIELD | Shareable Appetizer
Cheese Sauce
24 oz Kraft Philadelphia Cream Cheese (903718)
1 cup Heavy Cream 1/4 Cup Conagra La Choy Soy Sauce (560980)
2 tsp Roland Toasted Sesame Oil (621161)
2 tsp McCormick Granulated Garlic (472321) As needed Salt
PREP | In a saucepan over medium-low heat, cook cream cheese and heavy cream until cream cheese is melted, stirring frequently to keep from burning. Add remaining ingredients.
YIELD | Varies
TOASTED SESAME OIL (621161 – 1/56.1 oz)
Made from toasted, white sesame seeds. It has a dark, amber color and has a distinct, nutlike, aromatic flavor. Because of its strong flavor, it is used primarily as a flavoring element.
A delicious seafood blend with a combination of chunks and flakes. Crab-flavored seafood made with surimi.
SAUCE CRAFT
CHILI
(400810 – 4/.5 gal)
GRANULATED GARLIC (472321 – 1/26 oz)
A sweet and mild, Asian-inspired red chili pepper sauce with pops of garlic.
SWEET
SAUCE
Mediterranean Nachos
4 oz Pepsico Stacy’s Sea Salt Pita Chips (440100)
1 each Wayne Farms Platinum Harvest Boneless Skinless Marinated Chicken Breast –5 oz (977410)
As needed McCormick Greek Seasoning (475711)
1/2 cup Grecian Delight Tzatziki Sauce (993710)
1/2 cup Kronos Classic Hummus (347690)
1/4 cup Roland Fire Roasted Red Peppers (610450), diced or julienned
1/4 cup Capital City Cucumber (360460), diced or julienned
1/4 cup Capital City Grape Tomatoes (362070), halved or quartered
1/4 cup Bush’s Low Sodium Chick Peas/Garbanzos (601060)
5-6 each Pitted Kalamata Olives (611021)
3-5 each Sliced Pepperoncini (601410)
2 Tbsp Fresh Diced Red Onion (380381)
3 oz Feta Cheese Crumbles (905848)
PREP | Sprinkle chicken with seasoning; grill to an internal temperature of 165°F; slice, shred or dice. Build plate.
YIELD | Shareable Appetizer
Mediterranean Nachos
STACY’S SEA SALT PITA CHIPS (440100 – 6/16 oz)
GREEK SEASONING (475711 – 1/23 oz)
Greek Seasoning brings a unique and consistent aroma and piquancy with every use; recreate your customers’ favorite dishes with consistent results
(993710 – 4/.5 gal)
HUMMUS (347690 – 2/4 lb)
(610450 – 12/28 oz)
CLASSIC
ROASTED RED PEPPERS
TZATZIKI SAUCE
(601060 – 6/#10)
French Dip Sliders
3 each Rotella’s Sliced Sweet Slider Buns (995220)
6 oz Smithfield Smoke’NFast Choice Old-Fashioned Homestyle Beef Pot Roast (934570), shredded
2-3 oz Custom Culinary Chef’s Own Americana Style Au Jus Mix (501530), prepared
3 oz Fresh Yellow Onion (361043), julienned
1-1/2 slices Provolone Cheese
5 oz Lamb Weston Colossal Crisp Regular Cut Fries – 5/16 in (965925), prepared
2 oz House Sauce (see recipe)
PREP | Caramelize onion. Dip shredded roast into prepared au jus; place onto buns; top with caramelized onions and provolone. Serve with fries and house sauce.
YIELD | 1
House Sauce
1 cup Highland Market Essentials Heavy Duty Mayonnaise (630248)
CHEF’S OWN AMERICANA STYLE AU JUS MIX (501530 – 24/4 oz)
An au jus with a pleasant beef aroma and excellent plate presentation. Use this versatile mix in place of beef broth or meat stock in any recipe to enjoy rich, roasted beef flavor. Also ideal for basting and marinating.
Crispy up to 30 minutes with extra batter for maximum crispiness on the outside and fluffy potato inside. Deliciously crispy whether eaten on a plate in your restaurant or through takeout and delivery. This versatile fry provides the appeal of a thicker cut but with more servings per case and shorter cook times.
Bros. Culinary
CHEF SCOTT FADDEN
Slider Flight of Three
2 each Valley Meats Beef Patty Sliders (916030), prepared as desired
4 each Brakebush Southern Select Breaded Chicken Breast Sliders (973030), prepared
2 each Rotella’s Sliced Sweet Sliders (995220)
2 each General Mills Pillsbury Thaw & Serve Belgian Style Waffle Carriers (965485), prepared
2 each American Cheese Slices
2 each Wholesale Leaf Lettuce (462488)
2 each Fresh Tomato Slices (348109)
4-6 slices Dill Pickles
As needed Maple Syrup
1-1/2 oz Ventura Hidden Valley Pickle Ranch Dressing (503107)
5 oz Lamb Weston Colossal Crisp Regular Cut Fries – 5/16 in (965925), prepared
2 oz House Sauce (see recipe from French Dip Sliders)
PREP | Build sandwiches. Two beef sliders with cheese, Rotella’s slider, lettuce, tomato and pickles. Two chicken sliders with Pillsbury waffle carrier and a drizzle of syrup. And another two chicken sliders with another Rotella’s slider, pickle ranch dressing, lettuce, tomato and pickles. Serve with fries and house sauce.
YIELD | 1-2
SOUTHERN SELECT BREADED CHICKEN BREAST SLIDERS – 2.4 OZ (973030 – 2/5 lb)
Fully cooked, NAE, whole muscle chicken breast sliders marinated in a flavorful blend of dill, garlic, celery and onion then coated with a light, flaky breading that brings the most popular chicken taste in the South to your menu. BEEF
of three
SLICED SWEET SLIDER BUNS (995220 – 9/12 ct)
PILLSBURY THAW & SERVE BELGIAN STYLE WAFFLE CARRIER - 1.4 OZ (965485 – 1/72 ct)
A Belgian style, maple flavored waffle with crisp pearl sugar. One side has the traditional waffle texture, while the other side is flat – perfect for sandwiches
HIDDEN VALLEY PICKLE RANCH DRESSING
(503107 – 1/1 gal)
We’re ready for the Big Game! #sliders #biggame #football
A thick and creamy ranch blended with tangy and bold dill pickle flavor that perfectly complements the savoriness of Hidden Valley Original Ranch.
1/4-1/2 cup Conagra Rosarita Nacho Sliced Jalapeño Peppers (520320), diced
1/4 cup McCormick Guacamole And More Seasoning (475911)
As needed Shredded Cheddar Cheese
As needed Sour Cream
As needed Fresh Green Onion (361010), chopped
14 each Vie de France Mini Sourdough Bread Boule (992660)
PREP | Add brisket, tomatoes in juice, black beans, diced jalapeno peppers and seasoning to chili. Bring to a simmer. Stir occasionally. Continue to simmer for 20-30 minutes. Add or change any ingredients to make it your own. Top with cheese, sour cream and chopped green onion. Serve in bread bowls.
Crafted with authentic hardwood-smoking methods, bringing bold, traditional barbeque flavor in a ready-to-serve format. Hand-trimmed, lightly seasoned and slow-smoked for up to 16 hours, each tender piece features the rich bark and deep smoke ring that define true pit master quality. Fully cooked, unsauced and chopped for easy menu applications. Perfect for sandwiches, nachos, bowls and signature creations. Whether you finish it with custom sauces or serve it straight, it will deliver unmatched authenticity, convenience and flavor flexibility.
DICED TOMATOES IN JUICE (550630 – 6/#10)
brisket chili
Post your chili! Adding brisket makes your chili unique!
The Product:
CHEF FRANCISCO CHUCKWAGON CHILI WITH BEANS (943440 – 4/8 lb)
Lean ground beef in a zesty tomato sauce with kidney beans and the right amount of spices.
Delivers perfect guacamole every time! Simply sprinkle on avocados, add lime juice and mix! No chopping and measuring needed with the pre-blended mix of savory onion, red bell pepper, paprika, lemon juice and garlic. Easily add the delicious flavor of guacamole that patrons are craving all across your menu.
(992660 – 40/6.5 oz)
MINI SOURDOUGH BREAD BOULE
Martin Bros. Distributing
Warm up with our new chili!!
#chili #beans #brisket #warmup
Chili Cheese Dog
1 each Rotella’s Scored Sourdough Hoagie (987790)
1 each Smithfield Gold Medal Beef Hot Dog – 4x1 (933640), prepared
1/2 cup Kraft Heinz Chef Francisco Chuckwagon Chili with Beans (943440), prepared
As needed Shredded Cheddar Cheese
As needed Fresh Diced Red Onion (380381)
As needed Fresh Green Onion (361010), chopped
As needed Sour Cream
As needed Pepsico Frito Lay Fritos Corn Chips (603920), crushed
5 oz Lamb Weston Colossal Crisp Regular Cut Fries – 5/16 in (965925), prepared
PREP | Cut open the top of the bun. You can cut out a piece of the top to fit the hot dog. Build plate.
Based on a Datassential report, chili, cheese, onions, and mustard were ranked as the most popular hot dog condiments.
Loaded Chili Cheese Potatoes
8 oz Wholesale Yellow Fingerling Potatoes (395860), cut lengthwise
1 cup Kraft Heinz Chef Francisco Chuckwagon Chili with Beans (943440)
1/3 cup Conagra Award Cuisine Cheddar Cheese Sauce (430250), heated
1/4 cup Fresh Diced Tomatoes (380248)
1/4 cup Fresh Diced Red Onion (380381)
As needed Sliced Black Ripe Olives
As needed Kaiser Sliced Jalapeño Peppers (610630)
2 oz Simplot Harvest Fresh Western Guacamole (963740)
2 oz Sour Cream
As needed Fresh Green Onion (361010), chopped
PREP | Cut open the top of the bun. You can cut out a piece of the top to fit the hot dog. Build plate.
YIELD | Shareable Appetizer
YELLOW FINGERLING POTATOES (395860 – 1/20 lb)
SLICED JALAPEÑO PEPPERS (610630 – 4/1 gal)
HARVEST FRESH WESTERN GUACAMOLE (963740 – 12/1 lb)
Western is Simplot’s mildest guacamole, with colorful red bell pepper, onion, salt, jalapeño pepper, garlic and lime juice. Made with 100% Mexican Hass avocados, the world’s finest! Save 1-1/2 hours of labor per case vs. scratch!
loaded cheese potatoes Chili
Dec 10
Sharpening Your Leadership Influence to Create High-Performing Teams
Create a high-performing team by becoming a leader of influence. Learn how to prioritize behaviors, effectively give and receive feedback, and hold people accountable.
Presenter: Lisa Schaeffer, MSE, Contract Trainer Speaker & Executive Coach
Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM.
Audience: Everyone
Jan 21
Beyond Basic: Game-Changing Food Safety Solutions
Food equipment experts share food safety trends to stay precise and compliant in today’s world. We will explore innovative technologies and strategies that go far beyond traditional practices.
Presenters: Shawn DiGruccio, Bert Lowry, Brian Peterson
Eligible for one sanitation hour of continuing education for Certified Dietary Managers by CBDM.
