1 cup Knouse Musselman’s Apple Cider Vinegar (640000)
1/2 cup Highland Market Merit 100% Honey (757300)
PREP | In a saucepan, combine raspberries and brown sugar. Bring to a simmer. Cook until sugar is dissolved. Sauté onion and jalapeño with olive oil until onion softens and starts to turn translucent. Add garlic. Continue to sauté an additional minute. Add to raspberry mixture. Mix in remaining ingredients. Simmer for 15 minutes. It will thicken as it cools.
Dill pickles lightly coated with a dill-flavored breading.
HIDDEN VALLEY RANCH DRESSING (630180 – 4/1 gal)
So rich it’s barely pourable, with a creamy cultured buttermilk and mayonnaise basethe original blend of herbs and spices such as garlic, green onion and pepper makes this America’s favorite dressing.
Italian Meatball Sub
6-7 each Hormel Fontanini Dinner Ball Meatballs – 1/2 oz (809950)
1/2 cup Kraft Heinz Classic Marinara Sauce (552240)
1 each Rotella’s Sourdough Hoagie (987790), split
2 oz Land O’Lakes Shredded Mozzarella Cheese (901560)
2 oz Yellow Onion (361077), sliced, sautéed
1/4 cup Kaiser Mild Banana Pepper Rings (610620)
1-1/2 oz Frito-Lay Lay’s Classic Chips (603948)
PREP | Heat meatballs and sauce together. Build sandwich. Place sauced meatballs into split hoagie. Top with cheese. Melt. Top with onion and pepper. Serve with chips.
YIELD | 1
FONTANINI DINNER BALL MEATBALLS –1/2 OZ (809950 – 2/5 lb)
Fully cooked all beef dinner balls have a traditional beefy aroma and are seasoned with onion, garlic and parsley.
CLASSIC MARINARA SAUCE (552240 – 6/105 oz)
Made from vine-ripened California tomatoes, this classic recipe includes extra virgin olive oil and select spices. Perfect for pasta sauce, garlic bread dip and more. Packaged in pouches for extended shelf life and use in large volume recipes.
Meatball sub Italian
Now that’s a sub!
SOURDOUGH HOAGIE (987790 – 6/6 ct)
(901560 – 4/5 lb)
CLASSIC CHIPS (603948 – 8/16 oz)
Chef’s Tip!
For deeper flavor, mix a batch of meatballs and sauce and hold in cooler until ready to serve.
SHREDDED MOZZARELLA CHEESE
LAY’S
Farmhouse Turkey Stacker
Sandwich
1 each Rotella’s Sourdough Hoagie (987790), split
4 oz Butterball Carolina Classic Oven Roasted Turkey Breast (959650), sliced thin
PREP | Mix ingredients together. Adjust flavor as needed.
YIELD | 12
Parmesan Garlic Mashed Potatoes
1 gal + 1 cup Hot Water
1 bag Basic American Potato Pearls Excel Gold Mashed Potatoes (602950)
1/4 cup Wholesale Minced Garlic (391021)
3 Tbsp McCormick Lawry’s Roasted Garlic & Red Bell Pepper Monterey Style Seasoning (473241)
2 cups Grated Parmesan Cheese (909190)
PREP | Pour hot water into half-size steamtable pans. Add potatoes, garlic and seasoning. Stir for 30 seconds. Let stand for 5 minutes. Stir in parmesan cheese.
LAWRY’S ROASTED GARLIC & RED BELL PEPPER SEASONING (473241 – 1/21 oz)
Combines the flavors of slow-roasted garlic and red bell pepper to deliver the iconic flavors of Monterey to your tables. Use on chicken, pork, seafood, steaks and vegetables.
Garlic-Herb Roasted Striploin
1 each Copper Creek Angus Choice Beef Strip Loin 0X1 Upper 2/3 (324220)
2 Tbsp McCormick Granulated Garlic (472331)
2 tsp McCormick Onion Powder (472431)
2 tsp McCormick Rubbed Sage (472651)
2 tsp McCormick Thyme Leaves (472661)
2 tsp McCormick Rosemary Leaves (472631)
2 tsp Salt
2 tsp Pepper
As needed Olive Oil
PREP | Trim any extra fat from the loin. Blend together garlic, onion powder, sage, thyme leaves, rosemary leaves, salt and pepper. Rub entire loin with olive oil. Season all sides with garlic mixture. Let sit at room temperature for an hour or two. Roast in a 475°F preheated oven for approximately 15-20 minutes. Reduce oven to 300°F. Continue to roast to an internal temperature of 125°F or to your liking. Remember, it will continue to cook as you rest it for 20-30 minutes.
YIELD | Varies
Sauteed Vegetables
2 cups Wholesale Asparagus (360050), cut into 1-1/2 – 2 inch pieces
PREP | In a large skillet or on a flat top grill, sauté all the vegetables with olive oil until almost tender. Season. Continue to cook until tender but still crisp.
YIELD | 10-12
Roasted Potatoes
4 lb Wholesale Yukon Gold B Size Potatoes (361876), washed, cut in half if needed
1/4 cup Olive Oil
2-3 Tbsp McCormick Grill Mates Montreal Steak Seasoning (471181)
1/2 cup Grated Parmesan Cheese (909190)
PREP | Toss potatoes with olive oil and seasoning. Pour onto a sheet pan. Roast until tender, approximately 35-45 minutes. Toss with grated parmesan cheese.
YIELD | 10-12
Garlic-Herb Roasted Striploin with Sautéed Vegetables & Roasted Potatoes
GRILL MATES MONTREAL STEAK SEASONING (471181 – 1/29 oz)
Features a blend of coarsely ground peppers, garlic and spices.
THYME LEAVES (472661 – 1/6 oz)
BBQ Roasted Turkey
1 each Hormel Jennie-O Grand Champion Skin-On Gold Foil Turkey Breast Roast (385970)
As needed McCormick Grill Mates Barbecue Seasoning (473321)
As needed McCormick Cattlemen’s Kansas City Classic BBQ Sauce (560610)
5 oz McCain SureCrisp Crinkle Fries – 3/8 in (960550), prepared
5 oz Mrs. Gerry’s Extra Creamy Coleslaw (905315)
1 each Baker Boy Brown & Serve Garlic Toast (989150)
PREP | Thaw roast. Preheat oven to 350°F. Open foil, making sure not to destroy it. Sprinkle with seasoning. Reseal foil. Wrap with more foil if needed. Place in large baking pan with foil seam on the bottom. Add 1 inch of water. Cook for approximately 4 hours and 30 minutes. When temperature reaches approximately 120°F, cut foil open. Glaze with BBQ sauce. Return to oven. Continue to cook. Glaze again when internal temperature reaches 150°F. Cook until internal temperature is 165°F. Allow to rest for 10-20 minutes before carving. Serve with fries, coleslaw and garlic toast.
YIELD | Varies
JENNIE-O GRAND CHAMPION SKIN-ON GOLD FOIL TURKEY BREAST ROAST (385970 – 2/8.5-13 lb)
All the flavor of roasting a whole turkey with less prep. Terrific eye appeal, boneless for ease of carving and superior yield and gold foil wrapped for upscale appearance. 15% baste to maximize flavor. Perfect for carving stations, buffets and center of plate.
BBQ Roasted TURKEY
BARBECUE SEASONING (473321 – 1/27 oz)
Features a time-honored blend of brown sugar, red pepper, tomato, garlic, parsley and natural hickory smoke flavor.
CATTLEMEN’S KANSAS CITY CLASSIC BBQ SAUCE (560610 – 4/1 gal)
Made with the perfect combination of sweet molasses and sugar with tangy vinegar and ripe tomatoes to bring regional flair and flavor to mainstream barbecue.
SURECRISP CRINKLE FRIES – 3/8 IN (960550 – 6/5 lb)
Lightly coated to perfection with a natural appearance. Maintains crispness for up to 30 minutes. Fry or bake.
EXTRA CREAMY COLESLAW (905315 – 2/11 lb)
Freshly shredded cabbage and carrots in an extra creamy mayonnaise dressing.
BROWN & SERVE GARLIC TOAST (989150 – 125/1.8 oz)
Bake, grill or toast to have hot, crispy garlic toast in minutes with a soft inner bite. Top with cheese, meats or sauces for a delicious appetizer.
HOT HONEY BBQ RIBS
1/2 rack Hormel Austin Blues BBQ St. Louis Style Pork Ribs (919890)
As needed Hot Honey BBQ Sauce (see recipe)
5-6 oz McCain Brew City Beer Battered Skin-On Platter Fries (960870), prepared
6-7 oz Bush’s Hot Honey Grillin’ Beans (90806370), heated
4-5 oz Mrs. Gerry’s Sweet Pepper Slaw (909730)
PREP | Heat ribs by grilling, oven or salamander. Glaze with sauce. Heat until sauce is tacky. Glaze a second time. Continue to heat. Serve with fries, beans and slaw.
1/4x1/2-inch XL fries that offer the addition of a premium craft beer batter. Perfect for operators seeking a profitable beer-battered fry upgrade to their burgers and sandwiches by offering a distinctive second-fry option. Fry or bake.
HOT HONEY BBQ RIBS
HOT HONEY GRILLIN’ BEANS (90806370 – 6/55 oz)
A spicy-sweet kick that’s bold enough for what you’re grillin’. Tender navy beans are slow-simmered in a robust sauce made with the craveably sweet heat of Mike’s Hot Honey® for an irresistible taste that’s worth all the buzz.
SWEET PEPPER SLAW (909730 – 2/5 lb)
A modern twist on the classic sweet and sour coleslaw. This colorful, refreshing coleslaw combines shredded cabbage, fresh red, yellow, orange and green bell peppers, onion and celery seed.
(631800 – 4/1 gal)
Made with sweet molasses and fruity flavors with a kick of black pepper and spices.
SAUCE CRAFT HOT HONEY SAUCE (632500 – 4/.5 gal)
Features wildflower honey with aged cayenne and habanero peppers for a perfectly balanced, sweet heat experience.
As needed McCormick Grill Mates Mesquite Seasoning (473361)
As needed McCormick Southwest Seasoning (475801)
4 oz McCormick Frank’s RedHot Buffalo Wings Sauce (560480)
4 oz McCormick Frank’s RedHot Sweet Chili Sauce (561090)
4 oz McCormick Cattlemen’s Kansas City Classic BBQ Sauce (560610)
PREP | Thaw wings. Rub half with mesquite seasoning and the rest with southwest seasoning. Grill or cook in a 400°F preheated oven to an internal temperature of 165°F. Serve with sauces. Garnish with your choice of celery, carrots, cucumbers, olives, pickles and/or pepperoncini peppers.
YIELD | 4-6
wing platter Party
JUMBO STEAMED CHICKEN WINGS (976430 – 2/5 lb)
Made with all-natural chicken and raised on a 100% vegetarian diet with no animal by-products and No Antibiotics Ever! 6-10 count per pound. Individually frozen. Fully cooked for increased food safety and faster preparation. Taste great alone or as a carrier for your signature sauces.
GRILL MATES MESQUITE SEASONING (473361 – 1/24 oz)
Crafted with a balanced blend of sweet and smoky flavors including chili pepper, paprika, sugar and red bell pepper. Extremely versatile, so you can kick up the flavor in a variety of ways, from marinades and dressings to seasonings, breadings and batters. Get ready
SOUTHWEST SEASONING
(475801 – 1/18 oz)
Delivers the authentic smoky heat flavors of the Southwest with a premium blend of cumin, sweet red bell peppers, pungent onions and garlic, hot red peppers and jalapeños. Use on grilled meat or seafood or add to chili, salsa and other Tex-Mex recipes.
Crafted with a rich, natural, buttery flavor and the iconic, signature heat of Frank’s RedHot Original Cayenne Pepper Sauce for an unmistakably genuine and consistent flavor experience – the true definition of authentic buffalo flavor.
FRANK’S REDHOT SWEET CHILI SAUCE (561090 – 4/.5 gal)
Brings on-trend Asian flavors to a variety of recipes, blending pieces of authentic, robust Thai chili peppers with garlic and premium ingredients for the perfect balance of spicy and sweet.
KANSAS CITY CLASSIC BBQ SAUCE (560610 – 4/1 gal)
Made with the perfect combination of sweet molasses and sugar with tangy vinegar and ripe tomatoes to bring regional flair and flavor to mainstream barbecue.
CATTLEMEN’S
Peanut Butter & Bacon Cake
3-1/2 cups Water
3/4 cup Brown Sugar
6 Tbsp Pancake Syrup
1/2 box General Mills Gold Medal Yellow Cake Mix (402140)
3 cups Creamy Peanut Butter
1-1/2 cups Peanuts, chopped
24 each Bacon Slices, cooked crisp, chopped
2 cups General Mills Gold Medal Ready-To-Spread Chocolate Fudge Icing (401740)
PREP | Preheat oven to 350°F. Pour 1/2 of water into mixing bowl. Add brown sugar, pancake syrup and cake mix. Mix on medium speed for 2 minutes. Stop mixer to scrape bowl and paddle. Add remaining water gradually while mixing on low speed. Stop mixer to scrape bowl and paddle. Add peanut butter, chopped peanuts and 16 slices chopped cooked bacon. Mix on low speed for an additional 2 minutes. Do not over mix. Place batter into parchment-lined and greased half sheet pan with pan extender (pan will be very full). Bake 48-52 minutes. Allow to cool. Frost cake with chocolate fudge icing. Sprinkle remaining chopped cooked bacon on top. Cut into 32 2x3-inch portions.
YIELD | 32
GOLD MEDAL YELLOW CAKE MIX (402140 – 6/5 lb)
Just add water formula that produces a rich, butter vanilla flavor. Versatile mix allows for a variety of creations with just one box. You can bake signature creations from cupcakes to cake pops.
GOLD MEDAL READY-TO-SPREAD CHOCOLATE FUDGE ICING (401740 – 2/11 lb)
Shelf stable and light and airy, providing a smooth texture with creamy, chocolate flavor on a finished product. Ultra versatile. Use for icing or melt for drizzling. Decorating is a great way to increase profits. Charge more while driving impulse purchases.
Dirty Sodas & Citrus Are Trending
Citrus is a key demand from consumers. Add the bright acidity and bold flavor profiles that can make a drink even more refreshing. Plus, they have their own health benefits, like plenty of vitamin C. You can even combine these citrus flavors with a berry or tropical flavor to pump up the volume, like in a strawberry lemonade refresher.
As needed Rich’s Sweet Cream On Top Soft Whip Pourable Topping (969330)
As needed Lime, slice
PREP | Fill cup with ice. Pour cola over ice. Add lime juice. Stir. Add creamer. Stir. Top with pourable topping. Garnish with lime slice.
YIELD | 1
SWEET CREAM ON TOP SOFT WHIP POURABLE TOPPING
(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.
Register
Most Martin Bros. webinars and events are FREE and can earn you CEUs.
Rolling Out the Red Carpet: Engage Your Team to Deliver Exceptional Service
Exceptional service doesn’t happen by accident. It happens by design. In this dynamic and heartfelt webinar, participants will discover what it truly means to roll out the red carpet for residents, family members, and one another. We’ll explore why customer service is far more than “common sense,” and how leaders play a critical role in setting clear expectations, developing essential skills, and creating a culture where people feel genuinely welcomed, valued, and cared for.
Define the core behaviors and standards that create a welcoming, confidence-building environment for residents, family members, and team members.
Demonstrate communication techniques and phrases that instill trust, reassure concerns and elevate everyday interactions. Apply a clear, step-by-step method for responding to upset residents or family members with calm, compassionate red-carpet service. Develop the specific service skills employees need through effective modeling, coaching and positive reinforcement. Identify opportunities to surprise and delight residents and families, creating memorable experiences that lead to rave reviews.
Presenter: Donna Cutting, Founder and CEO of Red-Carpet Learning Systems, Inc.
Attendees will learn how to engage residents and families on a deeply human level, offering service that is warm, confident, consistent and compassionate. From the specific words and phrases that build trust, to the skills and behaviors that reduce anxiety and boost satisfaction, this session provides practical tools that teams can use immediately. We’ll also break down exactly how to guide employees in handling service challenges, from calming an upset resident or family member to creating those “surprise and delight” moments that make people say, “I don’t know what you’re doing, but it’s working!”
Presenter: Jessica Weisbrich MS, RDN, LD, CDM, CFPP, Oak Hills Living Center
