Elegance September 2011

A publica"on of:

RIDGECREST CULINARY Products bearing this brand name are positioned to offer the chef the highest levels of quality and consistency available.

offer exceptional flavor profiles and natural grain and texture, for the perfect bite, time after time. For the finest in natural turkey products, choose Ridgecrest Culinary.

Ridgecrest Culinary turkey lends itself to numerous serving applications. From

holiday dinners and special occasions to gourmet sandwiches and salads,

Ridgecrest Culinary turkey is the nutritional andfunctional choice of the discerning chef

and customer.

Serving Suggestion:GOURMET TURKEY AND SWISS SANDWICHES

1 pound sliced Ridgecrest Culinary Oven Roasted Turkey Breast8 slices crusty French Bread6 tablespoons butter, softened8 slices tomato8 slices Swiss cheese3/4 cup chopped red onion1 tablespoon dried thyme1/2 cup mayonnaise1/4 cup coarse-grain brown mustard

1. In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter onto the other side of the slices of bread.

2. Heat a large skillet over medium heat. Place 4 slices of the bread into the skillet with the butter side down. On each slice of bread, layer 1/4 of the sliced Ridgecrest Culinary turkey, then 2 slices of tomato, and top with 2 slices of Swiss cheese. Place remaining slices of bread over the top with the butter side

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For more information on purchasing this product please contact your local Performance Foodservice Milton’s Area Manager or visit us at performancefoodservice.com

TABLEof contents

Restaurant Industry Sales . . . . . . . . . . . . . . . . . . . . . . . 4Seafood Market Update . . . . . . . . . . . . . . . . . . . . . . . . 10Social Media . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14ServSafe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Foodapalooza Chef Spotlight . . . . . . . . . . . . . . . . . . . . 28Chains Kickoff Fantasy Football Promos . . . . . . . . . . . 36Royal Rewards Trip Photos. . . . . . . . . . . . . . . . . . . . . . 392011 Foodapalooza Photos . . . . . . . . . . . . . . . . . . . . . . 42Customer Features:Customer Spotlight Global Concessions. . . . . . . . . . . . 6Customer Spotlight Fresh n’ Fit Cuisine. . . . . . . . . . . . 19Customer Spotlight Last Resort Grill . . . . . . . . . . . . . . 25Customer Spotlight The Downwind. . . . . . . . . . . . . . . 33

EDITORIAL OFFICE:Performance Foodservice Milton’s3501 Old Oakwood Rd / Oakwood, GA / 30566(770) 532-7779

EXECUTIVE EDITOR: GRAPHIC ARTIST:J. Kyle Cottengim Jackie Lamb

EDITORIAL CONTRIBUTORS:J. Kyle CottengimTimWoodsJennifer Singleton

ADVERTISING COORDINATOR:TimWoods

Photo provided by McCain. Contact your PerformanceFoodservice Milton’s Area Manager for more product andequipment details.

Restaurant Industry Sales

Turn Positive in 2011 after

Three Tough Years

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ppeerrcceenntt ooff tthhee UU..SS.. ggrroossss ddoommeessttiicc pprroodduucctt aannddeemmppllooyyeeeess ccoommpprriissiinngg nneeaarrllyy 1100 ppeerrcceenntt ooff tthheeUU..SS.. wwoorrkkffoorrccee.. IIttss ttoottaall eeccoonnoommiicc iimmppaacctteexxcceeeeddss $$11..77 ttrriilllliioonn,, aass eevveerryy ddoollllaarr ssppeenntt iinnrreessttaauurraannttss ggeenneerraatteess $$22..0055 ssppeenntt iinn tthhee oovveerraalllleeccoonnoommyy.. RReessttaauurraannttss aarree tthhee nnaattiioonn’’ss sseeccoonndd--llaarrggeesstt pprriivvaattee sseeccttoorr eemmppllooyyeerr wwiitthh 1122..88mmiilllliioonn eemmppllooyyeeeess..

““AAss tthhee nnaattiioonnaall eeccoonnoommyy iiss sslloowwllyy iimmpprroovviinngg,,tthhee rreessttaauurraanntt iinndduussttrryy iiss cclliimmbbiinngg oouutt ooff iittssmmoosstt cchhaalllleennggiinngg ppeerriioodd iinn ddeeccaaddeess ttoo ppoossttppoossiittiivvee rreeaall ssaalleess ggrroowwtthh iinn 22001111,,”” ssaaiiddHHuuddssoonn RRiieehhllee,, sseenniioorr vviiccee pprreessiiddeenntt ooff tthheeRReesseeaarrcchh aanndd KKnnoowwlleeddggee GGrroouupp ffoorr tthheeNNaattiioonnaall RReessttaauurraanntt AAssssoocciiaattiioonn.. ““AAss iinn 22001100,,rreessttaauurraanntt iinndduussttrryy jjoobb ggrroowwtthh iiss eexxppeecctteedd ttoooouuttppaaccee tthhee nnaattiioonnaall eeccoonnoommyy tthhiiss yyeeaarr,,eemmpphhaassiizziinngg tthhee iimmppoorrttaannccee ooff iinndduussttrryy ttoo tthheennaattiioonn’’ss eeccoonnoommyy..””

““TThhee UU..SS.. rreessttaauurraanntt iinndduussttrryy iiss aann eeccoonnoommiiccjjuuggggeerrnnaauutt wwhhoossee aannnnuuaall ssaalleess aarree llaarrggeerr tthhaann9900 ppeerrcceenntt ooff tthhee wwoorrlldd’’ss eeccoonnoommiieess –– iiff iitt wweerreeaa ccoouunnttrryy,, iitt wwoouulldd rraannkk aass tthhee 1188tthh llaarrggeesstteeccoonnoommyy iinn tthhee wwoorrlldd.. WWhhiillee ppoocckkeettss ooffcchhaalllleennggeess rreemmaaiinn,, wwee aarree llooookkiinngg ffoorrwwaarrdd ttoo aabbrriigghhtteerr ffuuttuurree iinn 22001111,,”” hhee aaddddeedd..

Source: National Restaurant Association’s 2011 RestaurantIndustry Forecast reveals economic, workforce, consumer andmenu trends (Washington, D.C.) Restaurant industry sales are expected toreach a record $604 billion and post positive growth in 2011 a4era three-year period of negative real sales growth, according toNational Restaurant Association research released today. 2eAssociation’s 2011 Restaurant Industry Forecast projects anindustry sales increase of 3.6 percent over 2010 sales, which equals1.1 percent in real (in3ation-adjusted) terms.

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“As the nationaleconomy is slowlyimproving, therestaurant industry isclimbing out of itsmost challengingperiod in decades topost positive real salesgrowth in 2011,”

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FFoorr mmoorree iinnffoorrmmaattiioonn aabboouutt tthhee NNaattiioonnaall RReessttaauurraanntt AAssssoocciiaattiioonn’’ss 22001111 RReessttaauurraannttIInndduussttrryy FFoorreeccaasstt,, vviissiitt wwwwww..rreessttaauurraanntt..oorrgg//ffoorreeccaasstt.. VViieeww tthhee ssoocciiaall mmeeddiiaa vveerrssiioonn oofftthhiiss rreelleeaassee,, iinncclluuddiinngg ddoowwnnllooaaddaabbllee cchhaarrttss aanndd aa vviiddeeoo.. FFoouunnddeedd iinn 11991199,, tthhee NNaattiioonnaall RReessttaauurraanntt AAssssoocciiaattiioonn iiss tthhee lleeaaddiinngg bbuussiinneessssaassssoocciiaattiioonn ffoorr tthhee rreessttaauurraanntt iinndduussttrryy,, wwhhiicchh ccoommpprriisseess 996600,,000000 rreessttaauurraanntt aannddffooooddsseerrvviiccee oouuttlleettss aanndd aa wwoorrkkffoorrccee ooff nneeaarrllyy 1133 mmiilllliioonn eemmppllooyyeeeess.. TTooggeetthheerr wwiitthh tthheeNNaattiioonnaall RReessttaauurraanntt AAssssoocciiaattiioonn EEdduuccaattiioonnaall FFoouunnddaattiioonn,, tthhee AAssssoocciiaattiioonn wwoorrkkss ttoolleeaadd AAmmeerriiccaa’’ss rreessttaauurraanntt iinndduussttrryy iinnttoo aa nneeww eerraa ooff pprroossppeerriittyy,, pprroommiinneennccee,, aannddppaarrttiicciippaattiioonn,, eennhhaanncciinngg tthhee qquuaalliittyy ooff lliiffee ffoorr aallll wwee sseerrvvee.. FFoorr mmoorree iinnffoorrmmaattiioonn,, vviissiittoouurr WWeebb ssiittee aatt wwwwww..rreessttaauurraanntt..oorrgg..

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Photos & Article provided by: Kyle Cottengim

f you were one of the 89.4 million passengers on

one of the 994,346 flights to travel through

Atlanta’s Hartsfield-Jackson International Airport

(ATL) in 2009, you may have heard “Attention all

passengers of Flight 1683 departing Atlanta travelling

to Boston at 6:35 PM, your flight has been delayed…the

new time of departure is 8:50 PM” more than once.

That, of course, is the absolute last announcement you

want to hear after a long day of transit just to get to

the airport or a long day of connecting flights. So, now

that you have some time to kill before you get back to

home sweet home and/or your final destination, what

are you going to do? You’ve already cleared all of

today’s emails, listened to all your playlists on your

iPod, and you just don’t find the chairs in the terminals

comfy enough for a nap…you find comfort in some

food, drink, and maybe even some fun. Thankfully,

Hartsfield-Jackson has all that and more to offer, but it

wasn’t always that way.

The development of the hospitality at the ATL Airport

started long ago…it started with a young, energetic,

and optimistic student named Terry Harps. While

attending high school in Washington, D.C. Terry became

infatuated with the world of business and the impact

the human element makes on businesses, both large &

small. Through his high school days in D.C., studying

Journalism at the Blair Academy in New Jersey,

studying at The State University of New York

(undergrad), earning his MBA at Indiana University,

and then working for what is now KPMG while studying

and passing the CPA exam; Terry was exposed to a

multitude of great mentors, management styles, and

different business philosophies and ideologies. This

extensive experience helped shape Terry and his future

leadership skills, which ultimately have become the

backbone for a tremendously successful organization in

the hospitality industry. How does this affect the

quality and quantity of foodservice operation offered

at the Atlanta airport? Well, in 1987, after the formation

of MMaarrttiinn,, HHaarrppss,, SSyypphhooee aanndd CCoo.., CPA’s, Terry and his

partners were asked to conduct an economic impact

study of the airport to estimate the number of

passengers that would be travelling in and out of the

airport and how to maximize the efficiency of what was

to become the world’s busiest airport.

In true entrepreneur fashion, Terry and his partners

always had their eyes open for the next great

opportunity to be exposed and they didn’t have to look

long or hard while conducting the impact study. After

spending only a short period of time in the airport they

had somewhat of an epiphany…with ALL these

passengers coming & going, there were limited options

as it pertains to food and drink. Not only did Terry keep

his eyes open, he always kept his ears open, “If you

listen long enough and focus on what they tell you,

you’ll find out exactly what they want.” This prompted

them to look into the current and future plans for

hospitality offerings at Hartsfield-Jackson. After

learning that there were no firm plans for

development, they took it upon themselves to put the

hat in the proverbial ring…in 1991, GGrreeaatt WWrraappss in

concourse B was opened as the first of GGrreecciiaann FFooooddss

IInncc..’’ss eventual twelve foodservice operations.

The company was originally named GGrreecciiaann FFooooddss IInncc..

because it’s only store, GGyyrroo WWrraapp, served Grecian

cuisine. In 1996, when the company expanded to six

stores, Terry changed the name to GGlloobbaall CCoonncceessssiioonnss

IInncc.. as it was indicative of his business perspective and,

most aptly, his people. Understanding that he and his

company would only be as strong as his associates and

leaders, Global Concessions became dedicated to a

cooperative company mission, “We meet the fast-

paced needs of travelers while focusing on product,

quality and customer satisfaction.”

Working in such a high paced environment and on such

a large scale certainly has its challenges. Dealing with

the aforementioned challenges is where Terry is at his

best and he truly believes it’s predicated from his

educational history and learning a unique

management style by combining the strengths of his

mentors and leaders. When discussing how he handles

so many moving parts, Terry confidently states, “You

can tolerate excellence, you can’t tolerate mediocrity,”

and it’s this ideology and the organizational structure

that he has developed with Global Concessions. In

order to maintain the commitment to excellence and

the expectations of his customers, Terry relies heavily

on his team…” it’s a collegial organization structure

that makes this whole idea work.” Classical authors

such as Max Weber consider collegiality as an

organizational device used by autocrats to prevent

experts and professionals from challenging monocratic

and sometimes arbitrary powers. The idea of open

communication within the organization to share ideas,

challenge the norm, and make the necessary changes

to meet the consumer’s needs is what keeps Global

Concessions thriving and their associates thriving as

well! “Everyday I’m trying to redefine what we’re

doing to address the changing needs.” said Harps.

The confidence to do the right thing, to make swift yet

educated business decisions, and to try new things is

deeply rooted in Global Concessions competitive

advantage and a personal mantra for Terry himself.

Quick, fun story about Terry and how his unique

perspective brought he and his lovely wife Marsha

together…when Terry was in high school he, self-

proclaimed, used to stroll the library to pick up girls

(he thought if they were at the library they must be

smart and if he was going to survive, he would need an

intelligent woman by his side). One day, when Terry

was in 11th grade he was wandering about the library

aimlessly and noticed this stunning young lady sitting

at a table immersed in a text book. He thought to

himself, “This is the one” and didn’t hesitate a

moment. After scribing a quick note, Terry approached

the young lady, handed her the note, and awaited her

reaction… the note read, “Hi, I’m Terry Harps and

you’re going to be my next girlfriend.” Marsha and

Terry dated for 12 years and have been married for 30!

But enough about Terry, let’s talk FOOD…as was

alluded to, quality, consistency, and customer

satisfaction are Global Concessions’ major priorities.

On their website it reads, We deliver superior products

and services to our customers, while remembering that

transportation hubs require special attention. We

deliver good food in a brief period of time - usually

keeping the wait time to under a minute. We want

customers to feel relaxed and comfortable when they

are traveling. We design our menus and locations with

that in mind and always serve with a smile. Our

employees greet and thank customers and act quickly,

as well as efficiently. As much as possible, we utilize

“street pricing,” so that customers pay a reasonable

price for a quality product. The goal is to make each

customer’s visit to our store as enjoyable as possible -

regardless of whether they have had a long travel day.

This commitment rings true with all their concepts,

whether you’re looking for a quick, quality meal on the

run from GGrreeaatt WWrraappss,, AArrtthhuurr TTrreeaacchheerrss,, NNaatthhaann’’ss

FFaammoouuss (3 locations), or BBeenn && JJeerrrryy’’ss (3 locations) OR

your desire is to sit down, relax, enjoy, and be

entertained at one of the three SSoojjoouurrnneerr’’ss locations,

SSwweeeett GGeeoorrggiiaa’’ss JJuukkee JJooiinnt (airport location), or OOnnee

FFlleeww SSoouutthh; your needs will be meet by the incredible

cuisine and hospitality of any and ALL of the Global

Concessions’ team members. Not only do the Global

Concessions’ concepts fulfill the everyday travelers’

dining desires, they are personal favorites of many of

the airport employees…Terry recognizes one of the

security guards at Centerpoint as one of his best

promoters, “He sends at least 20 passengers a day to

Sojourner’s.”

Each of the concepts has their own individual identity

and offer different dining experiences:

Ipage 7

OOnnee FFlleeww SSoouutthh – this is the first upscale travel-dining

restaurant in Hartsfield-Jackson Atlanta International

Airport. A serene, relaxing atmosphere with

exceptionally great food, diners can enjoy spirited

global flare featuring premium ingredients from

regional farmers and purveyors. One Flew South serves

clever cocktails and an exceptional to-go menu.

The restaurant presents an enticing option for travelers

braving the world’s busiest airport. Depart from the

chaos of mass crowds and delayed flights and enjoy a

sophisticated meal inspired by world travels and

southern cuisine, all while sipping a polished cocktail

from the extensive drink menu. Executive Chef Duane

Nutter mastered his culinary skills studying under

many of the industry’s top chefs and working in

highly-regarded restaurants. He prepares supreme

dishes that are flawless in execution and creative in

design. Nutter has a long history in the culinary

industry and has worked in numerous restaurants over

the past twelve years. A main focus of One Flew South

is local and sustainable…this is evident in their menu,

using local produce, meats, and other sustainable

products, as well as their décor; even the marble that

lines the walls of this gorgeous establishment is

indigenous to Georgia.

One Flew South marks a further collaborative effort,

working under the joint owners and operators,

Jackmont Hospitality, Inc. and Global Concessions, Inc.

One Flew South is open seven days a week from 11 a.m.

to 10 p.m. and is located in the E concourse of

Hartsfield-Jackson International Airport.

SSwweeeett GGeeoorrggiiaa''ss JJuukkee JJooiinntt - opened in 2008, Sweet

Georgia’s Juke Joint celebrates a time when life was

slower and sweeter, when music and food was at the

heart of social gatherings.

Inspiration for the restaurant came from a centuries-

old word: The word yuka, which is derived from a West

African word that means to make noise. African

Americans brought this notion with them to the Old

South and created juke houses, house-taverns

established for fun and music. Sweet Georgia's Juke

Joint intends to capture some of the merriment of

those old juke houses and has been created especially

as a place for you to sit back, relax, and have some

fun.

Decorated with album covers from the 1970s, Sweet

Georgia's Juke Joint is a funky and fun setting where

customers can relive happy memories. Juke box tunes

from four decades the 1960s, 1970s, 1980s and 1990s

take patrons back to days of the past. And southern-

inspired dishes range from The Famous Seadog, which

is battered cod fish served on a hotdog bun and topped

with coleslaw, to our signature Bar-B-Q Pork Rib

Basket, which includes half a rack of lip-smacking ribs.

A second Sweet Georgia’s Juke Joint has recently

opened and is the talk of the town; residing in the

iconic former home of Macy’s (200 Peachtree

Street)this new hot spot hosts performances seven

days a week from some of Atlanta’s and our nation’s

top musicians and caters to famous celebrities such

Stevie Wonder, Mayor Kasim Reed, and many more!

SSoojjoouurrnneerrss CCaafféé – this concept was born at Hartsfield-

Jackson Atlanta International Airport. Back in 1996

Global Concessions, Inc. (GCI) developed a chic-eclectic

style lounge on Concourse D. This lounge hit home

with a diverse and discretionary customer base and

Sojourners became over a short period of time, the

destination location for the frequent traveler and the

place to be at Hartsfield-Jackson. A significant amount

of effort was spent on making sure that the lounge

made maximum use of relatively small space totaling

just 754 square feet. In our design, we attempted to

capture the flavor of the Caribbean and our menu

reflected this approach, while our design theme

offered pastel colors, reminiscent of the islands. We

even conducted a contest to determine the name of

the lounge. Finally, we selected Sojourners, which

means a brief visit…a place to dwell for a short period

of time.

During 1999, GCI executed two initiatives that began an

era of prosperity for Sojourners its leadership and

outstanding customer service. The Sojourners

phenomenon continues with three locations and it is

widely believed that we have the best customer

service at Hartsfield-Jackson. Today, Sojourners Cafe

presents a chic and contemporary image to travelers

with an expanded and tasteful menu. The mood is

sophisticated, relaxing, and stimulating catering to the

special needs of today’s travelers.

AArrtthhuurr TTrreeaacchheerr''ss - Back in the 1860s, a London

restaurant called Malin's of Bow began serving deep-

fried whitefish with a dousing of malt vinegar

accompanied by oversized fries. The fish and chips

craze soon spread throughout England, and the dish

became the world's first convenience food. In 1969

the founders of Arthur Treacher's purchased Malin's

and with it, the original fish and chips recipe. Since

then we've adjusted the menu to accommodate

American tastes and expanded it to include shrimp,

clams, fried chicken, and popular side orders including

tasty hush puppies and unique cole slaw. All of which

makes Arthur Treacher's Fish & Chips the traditional

English meal perfect for today's All-American appetite!

Arthur Treacher's brings old England's national snack

of batter-fried fish escorted by huge fries to these

shores to satisfy All-American appetites. Don't forget

a dash of malt vinegar!

GGrreeaatt WWrraappss - Back in the early 1980's, when the

company began serving delicious, hot wrapped

sandwiches, they had no idea that their unique menu

would eventually help revolutionize American quick-

serve food. In those early years, the concept built a

loyal following of adventurous customers who refused

to follow the masses to traditional fast food outlets.

In 1989, the Company was acquired by Mark Kaplan

and Bob Solomon, former Coca-Cola executives, with

over 20 years of proven corporate and marketing

experience. Mark and Bob recognized the huge

potential for wrapped sandwiches. They felt that

America would grow tired of boring, tasteless fast

burgers, pizza and subs, and would jump at a new

sandwich format that was tastier, healthier and more

fun.

Great Wraps combines a basic American taste with an

appealing Mediterranean flair. These delicious Wraps

are made by wrapping hot, crepe-like pita bread

around Gyro Roast (i.e. special blend of beef and

lamb), chicken or steak, with fresh vegetables and

special sauces. Complemented with our own style of

Philly sandwiches, and salads makes Great Wraps! The

perfect concept for the airport traveler.

NNaatthhaann’’ss FFaammoouuss - It began as a nickel hot dog stand

in Coney Island in 1916 and grew to become the much-

loved New York institution now available throughout

the United States and overseas and has become the

most recognizable name in hot dogs. Nathan's Famous

recently entered a dynamic new stage, evolving from

a company that owned and operated restaurants to a

company that owns and markets brands.

For the majority of its 85 years, Nathan's focused on

the sale of its products through fast-food restaurants.

Recently, however, the company has implemented an

aggressive strategy to expand the reach of its brand

by diversifying product offerings and adopting an

expanding points-of-distribution program.

World Famous, All-Beef Hot Dogs are 100% beef with

a special blend of spices and garlic served on a warm

roll. They snap with a burst of juice when you bite into

them.

BBeenn && JJeerrrryy''ss HHoommeemmaaddee - Founded in 1978, has

become known worldwide for its gourmet quality,

natural ice cream and for sponsoring light-hearted

promotions that foster an image as an independent,

socially conscious company. Known for flavors like

Cherry Garcia, Chunky Monkey and Phish Food, our ice

creams along with hard serve yogurts, sorbets,

cookies and brownies rounds a package of treats well

recognized as a super premium concept in its food

category.

Along with the day-to-day responsibilities that come

along with owning, operating Global Concessions,

Terry and his staff are committed to the local

community. Through strategic community

involvement and charitable giving, Global

Concessions, Inc. prioritizes actively getting involved

in order to have a positive impact on the community.

Annually, they donate tens of thousands of dollars

and time to local programs that focus on social,

economic, environmental and educational issues. All

of the programs GCI support instill a sense of hope in

those they touch while using creative problem solving

to instigate change.

Having touched nearly 100 organizations over the

years, Global Concessions’ has made donations to

local schools, children’s athletic clubs, the Atlanta

Metropolitan Community, the Leukemia Society of

America, March of Dimes and the Dianne Fossey Gorilla

Fund. Global Concessions has also offered business

expertise to organizations such as the Zoo Atlanta,

enabling them to receive and operate a Nathan’s

Famous and a Ben & Jerry’s franchise for minimal cost.

In true leader fashion, Terry gives all the credit to his

staff and the leaders of the Global Concession

organization. With great talent at ALL positions

including, but not limited to, some of the original

team members like Mitch Martin, founder of GCI and

current Treasurer, Barbara Fields-Brown, a 6 plus year

veteran who worked her way up from Asst. MGR to

General MGR to her current position as Operations

Manager, and Valerie Salahuddin, Human Resources

Director, who started with Terry back in 1996. With

over 350 associates, it’s impossible to recognize

everyone that has gone above and beyond while

employed by GCI. That is why GCI recognizes their top

performers regularly with awards and accolades,

continuing education through company sponsored

seminars or outside sources, or empowering them to

get involved to become the future leaders of the

organization…vertical mobility and real-world

business education is the motivating factor for many

of the CGI employees.

As you can imagine, handling all of the BOH (Back-

of-the-House) details is an unenviable responsibility

and that is where Global Concessions turns to

PERFORMANCE Foodservice. When Terry was about to

embark upon this journey into foodservice &

hospitality, he was looking for a partner who would

match his commitment and become fully engaged in

the business. While in the process of opening the first

Great Wraps he met a foodservice professional who

was not foreign to huge volume and high

expectations. Paul Gibson, one of foodservice’s

million dollar men (selling more than $1MM/year early

in his career), was the perfect man for the job. Terry

remembers those early days and feels like “PFG took

a chance on me when I was the little guy (only 1

location)” and has stood firm alongside him and

Global Concessions’ growth with the same day-to-day

respect for the business and all the variables it

possesses. While Global continued growing,

PPeerrffoorrmmaannccee FFooooddsseerrvviiccee continued to adapt…when

they opened their 6th outlet at the airport Paul and

Terry met to discuss the storage capacity issues and

the possibility of altering the delivery patterns to

accommodate each concept’s needs, while not

interfering with the other relationships PFG had with

other local clients. Paul also enlisted the assistance

of Performance Foodservice Milton’s corporate

executive chef to help develop the original menu for

the first Sojourner’s location. “Ultimately, Paul is like

another one of Global’s associates…I consider him

another one of our managers because he is always

invested in our business EVERY day, no matter how

big he gets!” Paul is now selling over $15M/year and

Terry feels like never misses a beat nor has his

commitment to GCI changed with his personal

growth…”Paul knows when things are good, when

things are bad, but never waivers. Performance

Foodservice is the most complete & consistent

business relationship of all the business I deal with.”

The next time you are one of the approximate 250,000

passengers passing through Hartsfield-Jackson daily,

make sure you take a few extra minutes to enjoy a

carefully prepared meal at any of Global Concessions’

locations…Tell ‘em Terry sent you and you’ll definitely

leave happy, no longer hungry, and most likely with

a few new friends!

page 9

CONTACT:Tom HolbrookCOP SpecialistTel: 770.532.7779

SeafoodReportPRODUCTS

Clams

clams available now!

10% in the next 60 to 90 days. As lent approaches, like

out and share your upcoming needs. You should have your usage to Empire sooner than later in order to have

Cod - AtlanticAtlantic cod increased earlier in the year and will remain

but at this moment supply is in balance with demand.

Lobster Tails and Meat - NE

best and we can expect there to be product available and sellers will be motivated. Premium product from the

MahiMahi will remain short for the foreseeable future. Taiwan is

-can mahi for at least another 60 days. Expect continued shortages and ridiculous prices.

Squid Squid prices continue to slowly increase through the sea-son. Chinese production is short and we can expect prices

is relatively short so book you your needs now until March of next year.

Pangasius

seeing signs of less-expensive product showing up in the -

ward as the farmers held their ground when prices were

this is an excellent time to plan and book for lent.

September, 2011

Current Industry Trends and News Tigers and Whites

Asia. Tigers have limited supply TES, on the

other hand, have pressure downward from India. Whites will be a value and this shrimp should be presented to your operator if they are using Tigers.

King CrabLarge King Crab ( 4-7, 6-9, 9-12) stock is short and will

15th. With the Alaskan quota not being set up yet and the reports of the Japanese preparing themselves to purchase a large percentage of the harvest (rumors are that they are ready to take 60 to 75 % of the harvest) is creating this

-pliers are short of product already and prices will remain

Inventory on the small sizes still available, but the Russian product from last season has all been caught , shipped and delivered, we do not expect the prices to keep

page

10

PRODUCTS

ClamsBrown clams are now in stock! Full offering of whiteclams available now!

Cod – PacificPacific cod has moved up 10% and will move up another10% in the next 60 to 90 days. As lent approaches, likemany other fish, this is the time to book so please reachout and contact your area manager or local seafood specialist.

Cod - AtlanticAtlantic cod increased earlier in the year and will remainflat. Pricing should be relatively stable for at least 30 days.ere could be some upward pressure as lent approachesbut at this moment supply is in balance with demand.

King CrabLarge King Crab ( 4-7, 6-9, 9-12) stock is short and willget really tight until the Alaskans go fishing on October15th. With the Alaskan quota not being set up yet and thereports of the Japanese preparing themselves to purchasea large percentage of the harvest (rumors are that they areready to take 60 to 75 % of the harvest) is creating thisdisturbing atmosphere that reflects on prices. Somesuppliers are short of product already and prices willremain firm as we move into the holiday season.

Inventory on the small sizes still available, but theRussian product from last season has all been caught ,shipped and delivered, we do not expect the prices tokeep dropping as it was last month unless we are able tofind someone with a firm inventory.

SeafoodReport

Lobster Tails and Meat - NEe new season opened and the prices that spiked earlierhave come down. ere is demand but it is lackluster atbest and we can expect there to be product available andsellers will be motivated. Premium product from thespring is being picked up first.

MahiMahi will remain short for the foreseeable future. Taiwan isfinished until the spring and we will not see South Americanmahi for at least another 60 days. Expect continuedshortages and ridiculous prices.

SquidSquid prices continue to slowly increase through the season.Chinese production is short and we can expect pricesto move up 10 to 15% in the next 60 to 90 days. e seasonis relatively short so contact your area manager or local seafood specialist to discuss your needs now through March of next year.

PangasiusPangasius fillets remain a great value. e pricing bubblethat existed two months ago is starting to deflate we areseeing signs of less-expensive product showing up in themarket. e larger sizes will have the most pressure downwardas the farmers held their ground when prices werefirm. e fish continued to grow as the farmers held theirground which is resulting in a longer “grow-out”. is briefwindow of less expensive fish will not last a long time andthis is an excellent time to plan and book for lent.

September, 2011

page 11

Shrimp-TigersTiger shrimp is still in production now and we areentering the later part of the season. e mooncycle this past week will bring more shrimp and alreadythere is heavy demand at source from Europe.What this is telling us is that the producers will notneed to rely on US sales and therefore prices willremain where they are or higher. Without oversupplythere will be no break in price. Expect Tigers to have continual competitive pressure against the white shrimp. It is very common for whites not to be marked with the species so be sure to check your labels very carefully and look before you buy.

We can also expect continued strength on smallshrimp as operators reach for the value of a smallersize…but we also expect that farmers will allowtheir shrimp grow as large as possible. Small shrimpshould not drop with the demand created by forsmall cooked retail shrimp during the holiday.Holes in inventory are already developing on smallshrimp.

Shrimp-Asian Whites – PremiumWhite shrimp from Indonesia continue to be avalue compared to tigers. Operators can expectgreat savings and you should be the first person to contactyour area manager or local seafood specialist to take advantage of this opportunity. White shrimp season will last a little bit longer so there is more time to plan but rest assured once the tigers start to disappear and buyers realizethe value of whites you can expect prices from Indonesian tomove up.

Shrimp – Asian Block WhitesIf shrimp is your category you need read this fivetimes. Indian white shrimp (SHELL ON ANDSOME RPDT) will be the greatest opportunity thisyear. Production is ramped up beyond expectationand supplies of large shell on white shrimp will beheavy. Block tigers face this fierce competitionand this will weigh down the market into the fall.Empire’s first load arrives October 5 and is partiallysold already. If you need a value white and/or shrimp contact your area manager or local seafood specialist so wecan book additional shrimp for your expected demand.

Salmon – Chilean Fillets and PortionsSalmon fillets from Chile continue to soen aswe approach the fall. is is the time to re-introduce yourself with this fish as it has growing value. Good supplies are in the water and the Chilean farmers will not be able to keep the prices as organized as they have been able to in years past. Prices will slide.

Snow CrabShowing some signs of weakness but the market isstill holding on. Smaller bookings are taking placefor accounts that want a specific brand. If you needa premium crab and price is secondary be alert tothe market.

Tuna Steaks and PortionsDemand is strong, sales are brisk and production isnot fully meeting supply. is is a great eating fishwith excellent presentation. Sales have outstrippedproduction on the newly introduced saku blocks.Great value.

SeafoodReport

see pages 40 & 41

How will you drive sales bymeeting patron demand for safeadventures in global flavor?

Set your menu worlds apart.Your guests seek adventure. that’s whyMccain® is committed to making globalflavors more accessible than ever. enjoypremium, recognizable ingredients fromaround the world wrapped in familiarforms and sized for multiple menuapplications. Whether you explore newmenu destinations like small plates andsnacks or add them to your core appetizermenu, Mccain promises to deliverexciting taste adventures with each andevery product.

Market watchAppetizer menus at successful operationshave expanded beyond the traditionalleftside bounds to create new menuingopportunities like bar menus and smallplates.

Item #311814Pork & QuesoTriangles

Item #311815 Steak Mini Chimis

Item #311816 Cheese & Italian SausageMini Bread Round

SOCIAL MEDIA UPD

for RestaurantsFive Social Media Strategies

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18

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page 19

w w w . f r e s h n f i t c u i s i n e . c o m

It’s January 1st and you’re ready to make thisyear the BEST YEAR EVER…OR it’s 6 weeksun6l your wedding and you want to makesure that you weren’t crazy buying that dress2 sizes smaller than normal…OR you’re goingto take the advice given by your doctorduring your annual physical and improveyour overall health…OR you’re habituallytrying to find the 6me to prepare a healthy,well-balanced meal for your family of 5…ORyou’re a busy, young professional on the gotrying to find a solu6on to the same old, lackluster frozen entrees you’ve been living offfor the last year…whatever the impetus;you’re ready for a solu6on to help youachieve your goal! Be thankful that you areamong the masses and because of thegrowing need there is a solu6on. Thesolu6on is just a phone call or mouse clickaway in the form of an innova6ve, dynamic,and growing company, Fresh ‘n Fit Cuisine.Whether your goal is to shed pounds, controlyour blood sugar or hypertension, loweryour cholesterol, or simply to lead ahealthier lifestyle, Fresh 'n Fit Cuisine canhelp you become fit and healthy.

This “one-of-a-kind” foodservice opera6on istruly that; they pride themselves on beingaccountable for quality and freshness andinnova6ve in their approach to health andwellness. The brainchild of some veryexperienced business people and foodies(Foodie is an informal term for a par6cularclass of aficionado of food and drink. Theword was coined in 1981 by Paul Levy andAnn Barr, who used it in the 6tle of their1984 book The Official Foodie Handbook),Fresh ‘n Fit Cuisine was a concept in theworks for several years, ul6mately coming tofrui6on and prospering into a perpetuallygrowing venture in the mid 2000s.

Penny Fry, President and Owner of Fresh 'nFit Cuisine, spent the greater part of herprofessional life working as an adver6sing TVproducer. Her husband, Chris Gyoury, and hisbusiness partner, Sarah Burmeister, workedas director and producer in the adver6singand film business in Britain, South Africa andthe United States. In 1999, Chris, who haddirected television commercials around theworld, created three famous TV cookingshows, Good Eats with local personality,Alton Brown [in which the 1st four seasonswere shot in Sarah’s house]; Mario Eats Italywith Chef Mario Batali, one of New York'smost famous and popular restaurateurs; and

Rick Bayless Mexico, One Plate at a Time,starring Chicago's dedicated authen6cMexican food specialist, chef Rick Bayless[who once prepared President Obama’sprivate dinners]. These successful showsaired na6onwide on The Food Network andPBS. It was with Good Eats that Gyouryforever changed the tradi6onal style of foodshows. He created a new MTV style ofproduc6on by shoo6ng shots from inside arefrigerator or through the back of an oven.These unique photographic angles becamevery popular and are staples of most foodshows airing on major network TV.

With years of TV food shows, TV dramas andadver6sing commercial produc6on behindthem, Chris and Sarah decided to ventureinto the world of food service by providing afresh and healthy meal plan op6on that wasunique to the southeastern part of thecountry. They bought the Georgia franchiseof an Illinois-based healthy ea6ngcorpora6on and quickly learned the do's anddon'ts of providing customers with freshdietary cuisine at affordable prices withculinary taste appeal. While the companygrew, the duo felt the need to ditch thefranchise and make be7er food decisionstailored to the South. Chris and Sarahbrought Penny into the business to handlemarke6ng and the trio moved forward withdeveloping their own company with re-branding, a complete faceli' and new menuredevelopment.

Over a weekend in June, 2006, a'erdropping the former business name on aFriday night they launched Fresh 'n FitCuisine the following Monday morning toprovide a more user-friendly service with awider variety of meals and more dietaryop6ons, tailored to the local Georgia marketwith “Food to Diet For” as the professionalmantra. By July 2007, Fresh ‘n Fit Cuisine haddoubled sales orders and were receiving ravereviews. The success can be a7ributed toseveral factors that were integral in thenewly introduced power player’s dominancein the health and wellness arena. Pennyprides herself and her associates on thedetails, “There are always going to bevariables, we just don’t want any surprises,”said Fry. Understanding foodservice andfood science has prepared Fresh ‘n FitCuisine for the ever evolving industry, as wellas given them the edge up on thecompe66on as it relates to quality,consistency, variety, and value!

One of the factors towards theiradvancement was the addi6on of BrentMcIn6re, Fresh ‘n Fit Cuisine’s Execu6ve Chefand resident foodie expert. A cer6fiedExecu6ve Chef, Brent has studied at theCulinary Ins*tute of America in New York andhas excelled in various culinary posi6onswithin the restaurant, retail, and hotelindustries. Brent has also served as a visi6nglecturer at Johnson & Wales and performedrecipe demonstra6ons in London, Cozumel,Chicago and New York. He joined thecompany in late 2006 bringing a uniquestyle, innova6ve methods and vastinterna6onal experience with him. Brent hasbeen upda6ng and refining menu items,introducing new or seasonal dishes on aregular basis. He also oversees ordering andnutri6onal content and strives to providecustomers with the best product possible byfocusing on diversity and quality. “The truekey to success in our business is the lifechanging health improvements our mealplans can provide our clients,” said McIn6rewhen asked why Fresh ‘n Fit Cuisine versussome of the other areas of the industry inwhich he has excelled. Not only does he s6llget to work with fresh food and the bestingredients, but Brent has the ability to gainknowledge about food science, plantmanagement (handling of the produc6on ofFresh ‘n Fit Cuisine’s dishes), nutri6onalanalysis, and much, much, more! Whenasked how he handles the challenge ofanalyzing the calories, sodium content,carbohydrates, etc of new, poten6al disheswhile crea6ng a meal with taste appeal,Brent exclaims, “Honestly, it’s a balancing acttrying to offer balanced nutri6on without alot of calories, while being aware of theflavor…the flavor has to be there, or elsethey is no dish!”

Other challenges exist in the distribu6on oftheir innova6ve cuisine. Offering 3 day, 5day, and 7 day meals plans (in both 1,200 &1,800 calorie plans) as well as Lunch andDinner and Dinner Only op6ons too Fresh ‘nFit deliver to over 40 pick-up loca6onsaround Atlanta. They also ship meal ordersthroughout Georgia and Alabama and partsof Tennessee, Florida, and the Carolinas. Themanagement and logis6cs of their opera6onare daun6ng tasks. They employ a dedicatedstaff of chefs, culinary professionals,registered die66ans, drivers and otherassociates who are deeply embedded in theprocess of ge8ng the industry’s freshest andfinest meals into the comfort of your own

page

20

home. To observe the process is as close toperfec6on and a model of efficiency as youcan get…EVERY li7le detail is taken intoconsidera6on and monitored closely tomeet (and exceed) the strict USDAregula6ons which qualify their produc6onfacility HACCP (Hazard Analysis Cri6calControl Point) cer6fied.

The United States Department ofAgriculture (USDA) says that theirmandatory HACCP programs for juice andmeat are an effec6ve approach to foodsafety and protec6ng public health. HACCPitself was conceived in the 1960s when theUS Na6onal Aeronau6cs and SpaceAdministra6on (NASA) asked Pillsbury todesign and manufacture the first foods forspace flights.

“We are held to the most rigorousstandards and we take that very seriously,”said Chef McIn6re, “we iden6fy everypoten6al hazard, contaminant, and controlevery point of contact.” This accountabilityresults in a superfluous amount ofdocumenta6on where every step ischronicled and 6me stamped for theirrecords and those of the USDA.

Over the last 4 years the business hascon6nued to evolve and flourish with newpoints of distribu6on being added to thecurrent offerings and new rela6onshipswith the health and wellness industry. Fresh‘n Fit Cuisine has partnered with leaders inhealth and wellness, such as WellStarHealth Systems and Corporate SportsUnlimited…it is with endorsements likethese and the plethora of tes6monials from customers (you can find pages andpages of them on their websitewww.freshnfitcuisine.com), that helpestablish Fresh ‘n Fit Cuisine as theinnova6ve leader in their niche of theindustry.

The aforemen6oned rela6onships withleading partners are just one aspect thatkeeps Fresh ‘n Fit Cuisine on the cu8ngedge…that and the experts they employ.With a talented staff of Chefs, RegisteredDie66ans , Marke6ng and Sales Directors,Penny has surrounded herself and herbusiness with the best of the best.

Ashley Grossman, RD, LD, is a registeredand licensed die66an who holds twodegrees from Johnson & Wales University;a BS in Culinary Nutri6on and an AAS inCulinary Arts. Ashley provides invaluablenutri6on exper6se and guidance to ensurethat Fresh 'n Fit Cuisine meals meet thehighest nutri6onal standards, includingmaking sure all are nutri6onally balanced,calorie and por6on controlled, and low infat, saturated fat and sodium. Ashley hashad previous experience as an Execu6veChef/Culinary Nutri6on Consultant for alarge nursing home corpora6on as well as aposi6on as a Test Kitchen Specialist atMcCormick & Company.

Morgan Culpepper, RD, LD, is also aregistered and licensed die66an who holdsa bachelors degree in Family and ConsumerSciences from the University of Georgia.A'er comple6ng an internship in Augusta,Morgan has worked in long-term care andfor a regional hospital, par6cipa6ng inmenu planning, foodservice management,monitoring the nutri6onal status ofpa6ents/residents, providing nutri6oncounseling for pa6ents focusing on hearthealth, diabetes, and weight lossmanagement, and advising medical staff oncurrent nutri6onal guidelines. Morganjoined Fresh 'n Fit Cuisine in 2010 andensures that every meal and every menuare nutri6onally balanced, appropriatelypor6oned and calorie-controlled, and meetthe highest nutri6onal standards.

Stephanie Stone, Marke)ng andOpera)ons Director, for Fresh 'n Fit Cuisine,joined the company in 2009 and isresponsible for developing andimplemen6ng a strategic marke6ng focusfor the company and its distributors.Stephanie is a graduate of the University ofAlabama with degrees in Communica6onsand History and has more than two decadesof management experience in marke6ngand corporate communica6ons.

Elston Collins, Sales Director, for Fresh ‘n FitCuisine, joined the company in early 2011with a focus on developing further markets,suppor6ng distributors and opening newdistribu6on loca6ons for greaterconvenience to consumers. Elston receivedan MBA in marke6ng at Mercer University,Atlanta and achieved great success as Vice

President of Marke6ng for The SherwinWilliams Company as well as VP of Sales atGood Measure Meals.

These are just a few of the amazing folksthat make Fresh 'n Fit Cuisine the uniqueand successful company it is today andPenny understands that in order to con6nuegrowing she is required to have reliable anddedicated business partners. As it pertainsto her foodservice supplier, she provides theautonomy to her Execu6ve Chef to makethe purchasing decisions as well as sourcingof new, innova6ve items. “With everythingelse I have to manage on a day-in and day-out basis, I can’t be preoccupied withpricing, out-of-stocks, mispicks, etc,” saidChef McIn6re, “due to the uniqueness ofour opera6on I challenge my foodservicesupplier to help me handle my business.”One small, yet significant aspect of theunderstanding of their business is the factthat the procurement department ofPERFORMANCE Foodservice Milton’s isaware of the 6 week menu plans, whenthey change, and what items will beremoved/added to the order guides. Thisknowledge and in6mate involvement in thebusiness allows for a smooth transi6onbetween the menu cycles, ul6matelyproviding a great dining experience forFresh 'n Fit Cuisine’s loyal customers.

Unfortunately, Penny and Fresh 'n FitCuisine suffered a great loss when ChrisGyoury lost a 2 year ba7le with ALS (LouGehrig's disease) in June 2009. Chris'inspiring spirit, his energy and dedica6on tothe Fresh 'n Fit Cuisine philosophy lives onthrough the work of the team at Fresh 'n FitCuisine.

With so much care and considera6on thatgoes into each fresh, NEVER frozen, mealyou are guaranteed to not only achieve yourgoal, whatever the mo6va6on, but enjoyevery bite along the way…with deliciousdishes ranging from French Quarter Cod, totheir Indian Chickpea Salad, to the Tex-MexFajitas, or Swiss Cheese Omele#e, orTurkey Ribs; a visit to their website and/orFacebook page to find a pick-up loca6onnear you will help you get on theprogram…you and your health won’t regretit!!!

page 21

Article provided by: Kyle Cottengim

For more information on purchasing this product please contact your local Performance Foodservice Milton’s Area Manager.

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page 23

e ServSafe® one day, 8 hour training session is held at our Oakwood, GA Distribution Facility, and is open to current Performance

Foodservice Milton’s clients and their managers. e 8 hour session is facilitated by a certified instructor, and the NRAS ServSafe® Essentials,

5th Edition textbook is reviewed. Aer this class review the ServSafe® certification exam is administered. Successful completion of the exam

awards you with the Food Protection Manager certification that is accepted nationally in states and local jurisdictions requiring Food

Safety training accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP).

By successfully completing the ServSafe® Training & Certification program you should be able to:

• Recognize hazards to food safety and how to prevent, control, or eliminate the situations.

• Receive, store, prepare, cook, serve, hold, and reheat foods safely.

• Prevent contamination of foods and ensure the proper cleaning and sanitizing of equipment.

• Train employees on personal hygiene requirements and proper food handling.

• Explain the importance of food safety and how it affects all guests and employees.

• Increase inspection scores from the Board of Health which gives your establishment more credibility with your customers. Plus, in some

cases, business insurance premiums are lowered when a certified Food Safety Manager is part of the management team.

Class participants are encouraged to read their ServSafe® Essentials textbook before coming to class. Major units covered during the 8 hour

session include:

• e Food Safety Challenge

•e Flow of Food rough the Operation

• Food Safety Management Systems, Facilities, and Pest Management

• Food Safety Regulations and Employee Training

e ServSafe® program is more than a certification. It’s a mindset. It’s a higher standard of training. Food safety training doesn’t end once

a manager earns certification. at's where it begins — by implementing food safety practices on a daily basis. It is critical that every

person in an operation meets today’s food safety practice demands. e ServSafe program helps keep food safety an essential ingredient

in every meal, and is the one commitment that we should all share every day.

is course meets the Food Protection Manager Certification requirements of the

State of Georgia Food Code implemented on February, 2007.

Performance Foodservice Milton’s and National Restaurant

Association Solutions™ working together.

For more information contact: Dennis Machowski @ 770.532.7779 x83529

e ServSafe® Food Protection Manager Certification Program

Make the right decision for every person,every meal, every day.

SERVSAFE 2011 UPCOMING DATES:

October 18th December 7th

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24

A Dream Come True Restaurant

page 25

We all havethem…some callthem aspirations,some call them goals,while most call themdreams. Whether it’sto become aprofessional footballplayer, world-renowned musician,

CEO of a Fortune 500company, the world’s greatest dad/mom, who’s who

doctor, lawyer, pastor, teacher, or anything else in the world…dreams helpmake the world go round. Most of the time, our dreams open up endlesspossibilities for us personally and for others around us…sometimes, thosedreams turn into reality and other times they turn into new dreams. This is a storyof dreams coming true for an entire community.

As many know, Athens was the birthplace of tremendous amount of famousmusicians and has been one of the southeast’s hubs for talent for over 50 years!Last Resort, originally a music club in Athens, GA, opened in 1966. For over adecade Last Resort was a staple of the community and a fixture in the musicindustry; hosting performances by such passionate performers as the ReverendPearly Brown, Townes Van Zandt, Gamble Rogers, Leon Redbone, SteveGoodman, Austin Church, Gove Scrivner, Doc Watson, Jimmy Buffett, Phil and theBlanks, Swimming Pool Q’s, Randall Bramlett Band and even Steve Martin.

Last Resort closed its doors to live music in the 70s and sat idle for almost 20 yearsuntil an entrepreneur and restaurateur named Melissa Clegg partnered with BobCarson (an original Athens resident and still a leader in the community) and BillBerry (drummer of Athens’ own R.E.M.) to open what is now Last Resort Grill.While Melissa is still a partner, the face of the Last Resort Grill is, and has beensince 1993, Jamshad Zarnegar…know by the locals as Jaamy.

A native of Iran, Jaamy first discovered a love for food from his father, whoencouraged his son to experiment when dining out. Jaamy took full advantageof that freedom by selecting the most eclectic and inventive items on the menus.His admiration for food continued in college at UNC – Greensboro where heworked the Chancellor’s private parties and was able to learn more about foodflavors from the Executive Chef. He then moved on to Spinnaker’s as a busboyand quickly moved up the ranks to server, then to bartender, and finally to work& learn about the food side of culinary industry in the kitchen. That was just thebeginning. With stints at Hams and Southern Lights, both progressive conceptsspecializing in FRESH ingredients and wine, Jaamy continued to hone his craft inthe foodservice industry. While at Southern Lights, Jaamy had the pleasure towork with Beth Kisherman, a graduate of the New England Culinary Institute(Vermont), who enlightened him about Modern American Cooking and Ann

Stekatee, who first introduced him to the world of wine. After six years, he keptelevating through the organization, ultimately helping them open a secondlocation as its General Manager.

He then moved to Athens from North Carolina to “take the summer off” and livewith his brother, who was a pilot in Athens. After years in the service industry,Jaamy wanted to take a break, work as a line cook, and enjoy the college townlifestyle. In order to make some extra money he was looking for a 2nd cookingjob and walked into Last Resort Grill where he met Melissa for the first time.After a three hour interview, “She was VERY thorough,” said Jaamy, he wasoffered the General Manger position. Jaamy has spent his entire career learningfrom the best-of-the-best and was incredibly impressed with her industryknowledge and inspired by her sharp, savvy business sense. These made thedecision to take the position quite easy. He became a partner in the Last ResortGrill in 1997 and then decided to move out west to broaden his horizons and learnmore about the foodservice industry as the Director of Restaurants at the historicWestin St. Francis. With responsibilities over 1,200 rooms, in-room dining, andfive restaurants, Jaamy acquired knowledge about hospitality and high volumefoodservice operations. With Napa Valley and Sanoma Wine Country at hisfingertips, Jaamy continued to foster his love for wine and further understandhow it is such an integral part of the dining experience.

Everything came full circle in 1999 when he returned to Athens and the LastResort Grill as GM and co-owner. He could have chosen a better time to return.His first weekend back was UGA’s graduation weekend and he knew immediatelythat he was where he was supposed to be…“back into the swing of things.”

Since then, the Last Resort Grill has been the place for Athenians to meet, greet,celebrate, and make memories. The uniqueness and authenticity of the LastResort Grill and its people are the point of differentiation and the reason that ithas flourished for two decades. When you enter the Last Resort Grill you feel thattrue, one-of-a-kind feeling in everything from the décor (which changes monthlyby featuring local artists’ signature pieces…all are for sale and the Last ResortGrill charges no fee to the artist), to the personalities of the staff (most of whichhave been with the Last Resort Grill for years), to the wall murals (which werealso done by local Athens’ artists) and of course, to the menu. Originally, themenu was developed by Mellissa and then tweaked by her, Jaamy, the HeadChef, and staff through experimenting with specials, taking input from people’stravels and experiences across theworld and trial and error. Theowners of the Last Resort Grillbelieve in a cooperativeapproach to keep the menufresh, trendy, and fun. Youwill see successful dailyspecials that make the menu,but 65 % of the menu is still

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from the original asthose personal andcommunity fanfavorites are whatpeople come fromnear and far toenjoy! Oftentimes, the staffhears, “My wife(prior UGA

student) has been talking aboutyour Fried Green Tomatoes for years, and we flew all the

way from NYC just to see what all the hype is about!”

Other fan favorites and house specialties are the delicious and delectable PotatoOnion Pancakes, Last Resort's Praline Chicken, Salmon & Grits, and RockvillePasta. No matter what your taste buds prefer, there is not a dish on the menuOR the daily specials that will disappoint. The Last Resort Grill is also famous forits extensive wine list and collection. Taking the education he received whileworking at Southern Lights and his time spent in San Francisco, Jaamy hasdeveloped a very popular wine program. With over 270 wines on the list and 38wines by the glass, at exceptionally affordable prices, the Last Resort Grill was forced to custom build a wine cellar above the restaurant’s office. This has giventhem a reputation for being the place to enjoy a fine wine with creative cuisine,without paying the “industry price”…that is music to the general public’s ears.This reputation helped sell out a Food & Wine Pairing special event at The ClassicCenter, sponsored by Last Resort Grill, in less than five minutes.

Whether it’s a business lunch, celebratory dinner, or Sunday family brunch, you’relikely to find familiar faces in the crowd (Last Resort Grill has a lot of regulars).The Last Resort Grill also prides itself for being family friendly; they have highchairs, crayons, an entertaining staff, etc. to help entertain the kids while theadults enjoy the fare. If the Bulldogs are in town you can expect the Last ResortGrill to be hustling and bustling with excitement. A typical home game weekenddoesn’t allow Jaamy to provide his staff and kitchen the normal break betweenlunch and dinner (they are usually closed from 3:00 – 5:00) and will serve over1,000 plates from 10:00 AM – 11:00 PM on a Saturday. The ability to handlesuch volume is due to the people that the Last Resort Grill employs and the attitudethat Jaamy instills in his staff, by living it every day. “For me it’s the humanfactor, it’s a people business,” says Jaamy, “Athenians are so loyal and they livefor life…we’re just happy to play a small part in theirs.” he continued. Alsohigh on the priority list is that the Last Resort Grill does not “86” items (To remove,end usage, or take something out or away). Jaamy truly believes that thecustomers come first and “you do whatever you have to in order to please theguests and stay open.” This was evident when they had a water main break ona busy Friday night and the Last Resort Grill only had to close for a few hours forrepairs, but reopened for dinner at 7:00 PM that same day. Jaamy was seen

walking around with that infectious Cheshire cat grin on his face…”The restaurantbusiness is ‘crisis management on a daily basis.’”

While Jaamy’s dreams were coming true at the Last Resort Grill, he was dedicatedto making other’s dreams come true as well. Through his entire career he wasblessed with great mentors and guidance and wanted to give back. In additionto providing a work environment that promoted internally and created long-lasting careers (all members of management have tenure between 6-11 years,two servers have been there since 1992, and Jaamy’s head dishwasher is goingon 12 years running) the Last Resort Grill developed a rigorous andcomprehensive training program that has produced some of Athens’ finestfoodservice professionals. East West Bistro, 5 & 10, Speakeasy, National, 5 StarDay Café, and Mamma’s Boy are all restaurants opened by Last Resort Grill alums. In addition to building a sub-culture for food and hospitality within the community,the Last Resort Grill believes in giving back to the community and in helping tomake dreams come true for those natives in need. They used to advertise a lotuntil 2000/2001 and realized that they could build their business while buildingthe community through philanthropic and altruistic services and by supportinglocal businesses. This philosophy has created a variety of charitable events,including frequent 10% nights; where 10% of all their revenue is donated to alocal charity (HIV & UGA Heroes to name a few) and some long runningpartnerships with local suppliers like Jittery Joe’s, Cecilia Villaveces Cakes, andTammy Cleaveland's Cheesecakes (sidebar – Tammy Cleveland was a server atLast Resort Grill when it first opened in 1992). This too supports the DreamsCome True ideology; the Last Resort Grill has made many a dream come true.Their business partnerships are a lot like their outlook on their people. They treattheir customers like family and expect to be treated the same by their businesspartners. When asked “Why PERFORMANCE Foodservice?” Jaamy replied,“Because they’re like family and they run their business like a family-runbusiness.” He finds corporate America to be too cutthroat and feels obligated tosupport the people that have supported him and Last Resort Grill through thegood times and the bad. Gifford Alexander, Performance Foodservice AreaManager, has been with Jaamy since his first day on the street as a salesrepresentative. “We build relationships that last a lifetime,” says Jaamy “and thefuture is bright because of the people we have the pleasure of working with anddoing business with.”

To see it for yourself just make the short jaunt to Athens and stop by 174-184 W.Clayton Street and ask for Jaamy.You’ll be greeted with a kind smile,treated to a great meal and willremember it for years. Most ofthe time when you ask peopleabout The Last Resort Grill, theirresponse starts with, “Iremember when…”

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VViiccttoorriiaa AAnnnn MMoooorreeChef de CuisineThe Lazy Goat – Greenville, SC.

Victoria (Vicky) Ann Moore is a self-described “food geek” who loves toexplore the culinary cultures of different areas of the world. By ac6ng asa food anthropologist and ge8ng to the roots of why differentcommuni6es eat the way they do, Vicky finds inspira6on for the kitchenand takes her guests on a virtual tour of the world.

Originally from Alabama, Vicky learned how to cook from her grandmotherand spent lots of 6me on the family ca7le farm. She developed an earlypassion for fresh ingredients and helped grow a variety of seasonalproduce in the garden.

Vicky earned both an associate and a bachelor degree in culinary arts fromJohnson and Wales in North Miami, Florida. She graduated in the top 10percent of her class with a concentra6on in chefsupervisory/management. During her 6me at Johnson and Wales, shecompleted a line cook internship at Bay Harbor Inn and Suites in NorthMiami and cooked at the 2002 Winter Olympics in Salt Lake City, Utah.Prior to joining The Lazy Goat team, she worked as a corporate trainer atThe Capital Grille in Fort Lauderdale, Florida.

In November 2009, Moore was selected as one of four “Breakout Chefs toWatch” by John Mariani for Esquire Magazine.

PERFORMANCE Foodservice has the pleasure of working with some of the most talented chefs in the Southeast and tappedinto their knowledge and experience at the most recent FOODAPALOOZA Trade Show at the Gwinne7 Civic Center August 23rd.For those of you who were lucky enough to a7end the show may have caught one of the six culinary demonstra6ons whichfeatured main stage presenta6ons where musical ar6sts worked with guests chefs to provide not only musically inspiredculinary dishes; but educated our audience on some of the latest food service trends. The a7endees were able to let theirfive senses go wild at one event….they were able to see, hear, touch, taste and smell some of the region’s most innova6veculinary designs while learning first-hand from some of the region’s top culinary master minds. Along with PERFORMANCEFoodservice Milton’s very own Culinary Olympian, Chef Daryl Shular, five of our very best culinary professionals shared someof their signature secrets. Please enjoy learning more about our guest chefs, their opera6ons, and how to recreate some oftheir “house special6es”.

We sincerely thank each of these Chefs for their investment in strengthening our business partnerships through this along withmany local events over the past years.

Ingredients:• 1 head Romanesco Cauliflower• 4 Slices Pance7a• Splash Lemon Vinaigre7e (Lemon Juice, Olive Oil, Salt, Pepper & Honey to balance acidity)• Salt & Pepper, to taste• 1 TBS Olive Oil• 1 clove Garlic, shaved• ¼ piece Shallot, shaved• ¼ Cup Gorgonzola Cheese, crumbled• Splash of Truffle Oil

Method of Prepara)on:Blanch and shock 1 head of Romanesco Cauliflower, cut into 7 pieces.Thinly slice Pance7a and render it in a sauté pan, on medium low heat un6l it is crisp. Remove from pan and drain on a plate lined with absorbent paper.Reserve pan with fat for later use.

Toss Cauliflower pieces in lemon vinaigre7e and salt & pepper, put on a hot grill.

Heat the sauté pan with reserved pance7a drippings and add a tsp of olive oil. When oil is hot, add shaved shallot and sauté un6l golden brown. Addshaved garlic and sauté un6l golden brown. Add grilled cauliflower, crumbled gorgonzola and crispy pance7a. Toss to combine. Remove from heat andplate. Drizzle truffle oil over top. Serve.

GGrriilllleedd RRoommaanneessccoo CCaauulliifflloowweerr

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28

Youngblood a7ributes her love of the sweeter side of cooking to watchingher mother and grandmother. The techniques of both ladies, whichYoungblood calls “Southern with a twist,” were very influen6al in herdeveloping her own dessert style.

Youngblood worked for several of Greenville’s great restaurants, includingBistro Europa and Casbah, before joining the team at Soby’s. She started herculinary career as a line cook and worked her way up from line cook to leadcook and then sous chef. In addi6on to the skills she honed from her family,Youngblood’s culinary educa6on came largely from self-teaching, workexperience and learning from those around her.

In 2000, Youngblood decided to test her skill in pastry and sweets byentering a chocolate crea6on in The Chocolate Soiree, a local Greenvillefundraising event. Her par6cipa6on in the event was rewarded not onlywith top honors, but also with a posi6on with Table 301 Restaurant Groupwhen her skill caught the eye of the company’s corporate execu6ve chefRodney Freidank. She began her career path with Table 301 at Soby’s on theSide just two weeks a'er it opened.

Moving from an evening schedule in the night-oriented restaurant industryto the early morning schedule of a baker suited Youngblood well, and she

discovered that pastry was really her passion and strong suit. She wasintrigued by the limitless possibili6es of sugar and chocolate, and thecrea6ve juices flowed. A'er four years and tons of cakes, pastries anddesserts, she is now Soby’s head pastry chef and is responsible for all bakingat Soby’s on the Side as well as all desserts served at Soby’s. In addi6on tothe menu offerings, Youngblood also works with a mul6tude of clients onbirthday, wedding and special occasion cakes.

Youngblood also enjoys giving back and contribu6ng 6me to her localcommunity. In addi6on to par6cipa6ng in fundraisers for The Children’sMuseum and The Meyer Center for Special Children (The Meyer Centeroffers developmental educa6on and therapy services to preschool childrenwith disabili6es), she gives back by sharing her knowledge and performingcooking demonstra6ons at various venues.

Outside of the restaurant, Youngblood’s favorite ac6vity is spending 6mewith her daughter Sophi Claire. She is very family-oriented and loves toshare her culinary passion with loved ones by experimen6ng in the kitchenand cooking meals for friends and rela6ves. She also enjoys music-everything from heavy metal to Mozart, and watching mar6al arts films andsports.

TTeerryyii YYoouunnggbbllooooddPastry ChefSoby’s – Greenville, SC.

Ingredients: (1 cake)• 2c Si'ed flour • ¾c Extra brut cocoa powder• 1 ½c Sugar • 1 tsp Baking powder• ½ tsp Salt • ¾ c Cold h2o• ½ c Veg oil • 1 tsp Vanilla extract• 2 tsp Almond extract • 7 Eggs, separated• 1 Egg whites • ½ tsp Cream of tartar

Method of Prepara)on:• Place 1/3 of sugar in mixing bowl with egg whites and cream of tartar,

then whisk to incorporate. • Place remaining sugar in another bowl with all other ingredients and

mix with paddle un6l incorporated. Turn up to med-high and mix for 4minutes.

• Whip egg whites to medium – s6ff peaks, then fold into ba7er.• Pour into grease free pans and bake at 325o for approximately 30-40

minutes. • Cool in inverted pans.• Just before service smear each slice with addi6onal so'ened bu7er and

grill on flat top un6l well toasted.

Ingredients Banana Tapioca:• 1 c Tapioca pearls • 2 c Cold water• 1 T Banana liquor • 1 T Rum• 4 c Water • ½ c Sugar

Method of Prepara)on:• Begin by soaking pearls in the first measure of water and the banana

liquor and the rum for at least 2 hours or overnight.• Strain the tapioca and rinse with running cold water for a moment in

chinoise.• Bring the second measure of water and sugar to a simmer and add

tapioca.• S6r to incorporate and reduce heat to a low simmer.• S6r frequently and cook un6l tapioca pearls are transparent.• Remove from heat and chill quickly over an ice bath, and refrigerate

un6l needed.• Before service break up pearls with a fork or whisk and s6r in chilled

banana anglaise.

Ingredients Banana Anglaise:• 2 c Half and half • 1 Vanilla bean• 8 Egg yolks • 1 c Sugar• 2 small Ripe banana • 4 oz Peanut bu7er (op6onal)

Method of Prepara)on:• Place half-and-half in a saucepan with split vanilla beans and bring

to scalding.• Whisk the sugar into the yolks and temper in the hot liquid.• Return tempered mixture to the saucepan with remaining hot liquid ands6r constantly over low heat un6l just star6ng to thicken.*we do not want this to be a really thick anglaise as the tapioca will beextremely thick and we want this to loosen it up a bit*• Immediately remove from heat and strain into an ice bath to chill andstop the cooking process.• Refrigerate un6l needed.• With an immersion blender incorporate the ripe bananas and peanutbu7er un6l smooth, and then s6r into chilled tapioca.

Ingredients Cinnamon Caramel:• 2 c Sugar • ¾ c Water• ¼ c Glucose • 1 tsp Salt• 1 Cinnamon s6ck • 1 c Heavy cream

Method of Prepara)on:• S6r sugar, water, glucose, and salt together in a saucepan. *use a larger sauce pan than you think necessary because the caramel willbubble and may come to top of pan*• Use a pastry brush and warm water to remove any crystals from sidesof pan.• Place over med-high heat, add cinnamon s6cks and begin the processof evapora6ng the water and caramelizing the sugar.• When the mixture reaches a light amber color remove from heat andslowly add the cream.• Whisk to incorporate and return to heat only if necessary to meltremaining sugar. Cool in ice bath.

Salted peanuts:• 1 Egg white• 1 T Sea salt• 2 c Peanuts

Method of Prepara)on:• Whisk egg white and salt in a mixing bowl then toss peanuts in and s6rto coat evenly.• Spread on a sheet pan and toast in a 350o oven for 12-18 minutes. • Remove from oven and cool before chopping.

-Plate it-To plate you will need Chan6lly cream Place a spoonful of tapioca in thebo7om of large serving bowl Place two slices of grilled chocolate chiffoncake on top of tapioca on diagonalDrizzle with caramel and add quenelle of Chan6lly cream Sprinkle with ahandful of chopped salted peanuts

CChhooccoollaattee BBaannaannaa CChhiiffffoonn CCaakkeewwiitthh TTaappiiooccaa aanndd SSppiicceedd CCaarraammeell

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Shortly a'er taking his first restaurant job in his late teens, Ron Eyesterdeveloped a “sixth sense” that he was headed for a career in the restaurantbusiness. Although he was ini6ally cap6vated by the intoxica6ng intensityand provoca6ve nature of the restaurant business, he most certainly wouldhave never been able to an6cipate the “long strange trip” the restaurantindustry has taken him on over the course of the past 13 years. Accordingto Eyester, the restaurant business is like a sick addic6on; once you get in,it’s nearly impossible to get out.

Ron was unknowingly exposed to some great food for much of his youngeryears. He grew up in New York (enough said) and spent his college years inCharleston, South Carolina while a7ending The Citadel. It was while

working on his Masters Degree back in New York that Ron experienced anepiphany of sorts and decided that he would pursue a career in the kitchen.The next six or seven years would be an interes6ng nomadic lifestyle thatwould find Ron opening many different doors; some good, some bad,trying to absorb as much as possible and ul6mately find the right fit. Notknowing the exact answer, Ron did know he had to end up in a somewhatsophis6cated, cosmopolitan city in order to pursue his ambi6on in seriousfashion. Atlanta would become that city; and a'er a few more speedbumps and obstacles Ron would eventually se7le in with 101 Concepts asthe sous chef of the original Food 101. It was his many years with themthat brought all his experiences “full circle” and prepared him for this nextphase of his restaurant career.

RRoonn EEyyeesstteerrExecu*ve Chef & OwnerRosebud’s – Atlanta GA

Nick Rutherford started out in Sea7le, Washington where he earned hisculinary degree from the Art Ins6tute of Sea7le. From Sea7le, he traveledacross the country to work at the Ritz-Carlton in New York City. He wasthen recruited to work for interna6onally renowned chef Guenter Seegerin Atlanta and was Guenter’s sous chef. Nick and future wife/Porter BeerBar co-owner Molly Gunn met while working at Seeger’s, and then both

worked at Quinones at Bacchanalia, Nick as the Chef de Cuisine and Mollyas a captain on the floor. Next, Nick opened The Chocolate Bar in Decaturwith his friend Aaron Russell who had been the pastry chef at Seeger’s.Currently, Nick is co-owner, execu6ve chef and the ul6mate handymanaround The Porter Beer Bar.

NNiicckk RRuutthheerrffoorrddExecu*ve Chef & OwnerPorter Beer Bar – Atlanta GA

Tournedos Rossini is a French steak dish, created for the composer GioachinoRossini by Auguste Escoffier. The dish comprises a tournedos (filet mignon[2])of beef, pan-fried in bu7er, served on a crouton, and topped with a slice ofwhole foie gras. The dish is garnished with slices of black truffle, and finishedwith a Madeira demi-glace sauce.[3]We will be preparing Tournedos Rossini, a very classic French Dish, Usingmany Modern Cooking Techniques and Ingredients.

Ingredients:• 1 Lobe Foie Gras • 1 Center Cut Ribeye• Black Truffle Shavings • Transglu6minase (Ac6va)• 1 Loaf Brioche • Madeira Wine• Bu7er • Demi-Glace

Method of Prepara)on for the Rib Eye “Tournedos”• Remove the Spinalis Dorsi(the outside cap of the Center cut ribeye) in

a single whole piece.• Lay the Spinalis onto a sheet of plas6c wrap. Liberally apply Ac6va to

all surfaces. • Using the Plas6c wrap Roll the spinalis into the shape of a Beef Filet.• Wrap once more in plas6c as 6ghtly as possible and 6e the ends off.• Place in Fridge For At least 6 Hours to allow the Ac6va to set.• A'er The ac6va is set you should have a beau6ful Ribeye “filet”• Por6on out and individually vacuum seal each piece with

salt/pepper/bu7er• Place in A circula6ng Water bath at 135 degrees F for 4 Hours.

for the Foie Gras:• Soak En6re lobe in Milk Overnight• Next day pat dry and heavily season with salt and pepper• Seal en6re lobe in a Vacuum Seal Bag on medium pressure• Cook en6re lobe of Foie Gras at 149 degrees F for 20 minutes• Remove From bag and Save the Rendered Fat For the Sauce later on

for the Truffle Jam:• 1 Cup Black Truffle Peelings/juice • 4 oz Water• 4 oz Madeira Wine • 4 oz SugarSlowly Reduce on the stove top un6l it Reaches a Spreadable Jam-likeConsistency

for the Foie Gras-Madeira Demi-Glace:In a Sauce pot bring equal parts Madeira and Demi-Glace to a BoilUsing a Handheld Mixer, Emulsify the Rendered Foie Gras Fat into thesauce.

-Plate it-Remove your Ribeye from the bag and Sear off in a hot Saute Pan in Bu7er.Using a Ring mold the size of the Ribeye “filet”, Cut a round of Brioche andToast off in bu7erCut a 1/2” thick slice of Foie Gras off, and using the same size ring mold cuta por6on of foie Gras out.In a very Hot pan quickly sear off both sides of your foie Gras DiskPlace the Brioche toast in the Center of the Plate, Next place your Ribeye,Followed by the Seared Foie GrasSpoon the Demi Sauce Directly on TopGarnish with a quenelle of Black Truffle Jam and some Micro Arugula

TToouurrnneeddooss RRoossssiinnii

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30

Chef Daryl L. Shular is the Corporate Execu6ve Chef for PERFORMANCEFoodservice Milton’s; a broadline foodservice company. Chef Shular’scareer and achievements have been recognized and featured in manymedia publica6ons; including, but not limited to, the pres6gious AfricanAmerican historical archives, “The History Makers”. His induc6on into TheHistory Makers made him one of the youngest ever and one of only a fewAfrican American chefs elected for this achievement.

As a member of the American Culinary Federa6on since 1993, he hasreceived over twelve gold medals and eight “Best in Shows” in local andna6onal and compe66ons.In 2004, Chef Shular was the ACF Nutri6onal Challenge “Na6onalChampion”, and “Grand Champion” at the Southeast Regional Hotel andMotel Restaurant Show in Myrtle Beach, SC.

With his achievements in na6onal compe66ons; Chef Shular was amember on the pres6gious interna6onally recognized ACF United StatesCulinary Olympic Team 2008, which is the official culinary teamrepresen6ng the United States in interna6onal culinary compe66ons.

Most recently, he was an Olympic Gold Medal in 2008, winning top honorsagainst 63 teams at the IKA “Culinary Olympics” held every four years inErfurt, Germany.

In 2005, Chef Shular was a member of The Art Ins6tute Interna6onalCulinary Team, a seven member team represen6ng the United States asdelegates to the Chinese Government. The team competed in theInterna6onal Hotel and Restaurant Associa6on Culinary Salon, hosted byThe China Hospitality Associa6on. The team took top honors with goldmedals, and was given Honorary Interna6onal Culinary Art Master by theChinese Government.

In addi6on to his many achievements, Chef Shular is also an ACF cer6fiedcompe66on judge, a member of the Greater Atlanta ACF Chapter, andserves on the board for the Hospitality Educa6onal Founda6on of Georgia.

Currently he is preparing for the 2012 Culinary Olympics Team and plansto one day take the Cer6fied Master Chef Exam.

DDaarryyll SShhuullaarrCorporate Execu*ve ChefPERFORMANCE Foodservice Milton’s – Oakwood, GA2008 ACF Culinary Olympic Team – Gold Medalist

Featured Ingredients:• 1 5# box 16/20 P&D Empire Shrimp, Ground• 1 package Pistrami Cured Salmon, Baked

Pickled Radish Slaw• 1# Red Radish, thinly sliced• 1/2# Diakon Radish, finely shaved• 1# Celery, Shaved• 1 each Red Onion, Finely Shaved• 1/2 bunch Flat Leaf Parsley• 2 cups Apple Cider Vinegar• 1/2 cup Sugar• 1 tsp Red Pepper Flakes, Crushed• 1/2 tsp Bay leaf, ground• 2 each Lemon Juice and Zest

Garnish:• Potato Bun, Toasted• Mayo• Whole Grain Mustard• Micro-greens

Direc)ons:In a clean meat grinder process shrimp un6l evenly course.Once shrimp is grind to a course consistency, remove half and reserve.Next process remaining half un6l smooth.Add Salt, pepper and form shrimp into 2" pa8es

To Assemble:On a hot griddle place pre-seasoned shrimp pa8es onto grill and cookun6l completely done.Next place cooked shrimp onto bun, top with small amount out mustardand mayo.Garnish sandwich with micro greens and slaw on the side.

LLoobbsstteerr--SShhrriimmpp BBuurrggeerrss wwiitthh PPaassttrraammii SSaallmmoonn BBaaccoonnaanndd PPiicckklleedd RRaaddiisshh SSllaaww oonn TTooaasstteedd PPoottaattoo BBuunn

page 31

We wish each Chef con6nued success and encourage you to visit their individual restaurantsto learn more about their businesses and them personally.

Take your seat beside some of today’s most acclaimedchefs and restaurateurs.Over the last six years, euphoria has become one of the Southeast’s

premier food, wine and music festivals — as well as one of the best

opportunities to meet and network with leading figures from the

restaurant and foodservice industries. This fall, we invite you to join us

along with loyal partners like Performance Food Group as we present

another year of exclusive tastings, informative demonstrations and

one of the region’s most renowned culinary showcases. For more

information, or to purchase tickets, visit euphoriagreenville.com.

september 22-25 greenville, sc euphoriagreenville.com

Find us at facebook.com/euphoriafoodwinemusic, and follow us on Twitter @achieveeuphoria.

Take your seat beside some of today’s most acclaimedchefs and restaurateurs.Over the last six years, euphoria has become one of the Southeast’s

premier food, wine and music festivals — as well as one of the best

opportunities to meet and network with leading figures from the

restaurant and foodservice industries. This fall, we invite you to join us

along with loyal partners like Performance Food Group as we present

another year of exclusive tastings, informative demonstrations and

one of the region’s most renowned culinary showcases. For more

information, or to purchase tickets, visit euphoriagreenville.com.

september 22-25 greenville, sc euphoriagreenville.com

Find us at facebook.com/euphoriafoodwinemusic, and follow us on Twitter @achieveeuphoria.

ww ww ww .. dd oo ww nn ww ii nn dd rr ee ss tt aa uu rr aa nn tt .. cc oo mm22000000 AAiirrppoorrtt RRdd,, CChhaammbblleeee,, GGAA ((iinnssiiddee tthhee DDeeKKaallbb PPeeaacchhttrreeee AAiirrppoorrtt ((PPDDKK)) oonn CCllaaiirrmmoonntt RRooaadd iinn AAttllaannttaa))

For some owning a restaurant is a job, forothers it’s a hobby, for Jenifer Hardee it’s inher blood…it’s her passion…and it’s all sheknows. After a short stint as an interiordesigner, Jenifer Hardee entered intofoodservice business with her mom, PatGraves and step father, Andreas Mammasand bought TThhee DDoowwnnwwiinndd RReessttaauurraanntt inMarch of 1989. They gutted the place andopened the doors on her 29th birthday, April17, 1989.

Jenifer and her mother knew buying TheDownwind Restaurant was not only a greatinvestment, but an opportunity to own a partof history and to be a staple of the localcommunity. Originally known as DownwindRestaurant & Lounge, it had a reputation forbeing fresh and fun…and Jenifer wasdetermined to maintain and to improveupon that reputation. Having been in thebusiness and maintained a love affair withfood all her life, Jenifer and her husband,Mark Hardee, were the culinarymasterminds behind the fresh and funmenu. Their commitment to quality andservice has allowed the “family owned andoperated” business to thrive for over 22years. Under the tutelage of the Hardees,The Downwind Restaurant has continued tooffer great food at a great value. “People eatto live and live to eat…they shouldn’t haveto break the bank for a good meal”, Jeniferproclaims when asked about her menu andthe very reasonably priced, high qualityitems.

The owners of The Downwind Restaurant understand that it’sthat conceptual philosophy that has built the business andallowed everyone to enjoy AAttllaannttaa’’ss BBeesstt BBuurrggeerrss (22 yearsrunning) and MANY other enjoyable and distinctive dishes.Fresh, local, organic and all natural are the focuses of TheDownwind Restaurant and have been the consistent aspects thatset this diamond in the rough apart from the competition…thatand the Hardees. Utilizing Meyer All Natural Black Angus for theirburgers, Springer Mountain Farms Organic Chicken, Wild CaughtSalmon & Shrimp and Berkshire Pork, The Downwind Restaurantoffers some of the finest food in and around Atlanta. TheHardees also use their own garden for seasonal, fresh produce.Shortcuts are NO option at The Downwind Restaurant and yourtaste buds will thank them!

Whether you have Jenifer’s favorite FFlloouunnddeerr RReeuubbeenn, Mark’sfavorite BBaaccoonn AAllll NNaattuurraall BBllaacckk AAnngguuss CChheeeesseebbuurrggeerr or Ben’s(Jenifer and Mark’s son) favorite AAnngguuss RRooaasstt BBeeeeff and BBlluueeCChheeeessee MMeelltt, you will be blown away with the quality of the foodserved by the friendly faces at The Downwind Restaurant.Private pilots have been known to fly up to PDK from Florida forthe fresh seafood dishes on The Downwind Restaurant menu.That is the compliment of all compliments!

The Hardees have developed a truly unique and authenticfoodservice operation which has evolved over the years, forcingthem to build expansions to the building to accommodate thefaithful following their restaurant has created. It’s their lust forlife that permeates throughout the restaurant, their staff, andtheir menu; making it a great place to work and dine! Thenighttime bartender, Carl, has been with The DownwindRestaurant for over 20 years and the two head chefs have bothcelebrated 15 years of service. Jenifer believes that she andher staff need to treat their customers like family because it’sthe customers who make the business fun and fruitful. With theincomparable setting that PDK offers, it’s difficult to not have anentertaining experience, whatever the occasion.

Downwind Restaurant… Great Food, Service, Value

and Just PLANE Fun

page

34


When asked why PERFORMANCEFoodservice, Jenifer simply replied,“Because Performance Foodservice treatsme the way I treat my customers.” Inaddition to the personal approach toconsulting and offering foodservicesolutions, Jenifer has taken advantage ofthe value-added services PerformanceFoodservice offers by tapping into theculinary resource, CEC Daryl Shular, to helpupdate the menu with current trends andinnovations in foodservice, as well aspartnering with the dynamic marketingdepartment to rebrand their menu andconcept with a new logo and menu design.“It’s because of their total package thatmakes me loyal to PerformanceFoodservice,” said Jenifer.

So, the next time you’re looking for a new,unparalleled place to take your spouse,significant other, family or to celebrate withfriends, take the trek to The DownwindRestaurant at PDK…sit out on the patio,enjoy a cocktail or any of the housespecialties and watch the planes come andgo. It will quickly become a personalfavorite!

Become a FRIEND of The Official DownwindRestaurant and Lounge Fan Page onFacebook…and visit their web site atwww.downwindrestaurant.com.

Located inside the Peachtree Dekalb ((PPDDKK)) Airport off ofClairmont Road, The Downwind Restaurant has been dubbed“the best kept secret in town”. It features a deck and atriumoverlooking the taxiways and runways of PDK. The airportoriginally began during early World War II as Naval Air StationAtlanta. The property was part of Camp Gordon, a World War Iera training camp, leased from the county by the United StatesNavy and converted from military to civilian use from 1957 to1959. The former barracks located there during the war becameclassrooms in late 1948 for Southern Technical Institute, a newengineering technology school created by Georgia Tech for formersoldiers.

The airport still has 765 acres of land, with over 100 hangarsand several hundred aircraft based there. It is the secondbusiest airport in Georgia (600 operations logged daily) behindHartsfield-Jackson Atlanta International Airport in the number offlight operations per year (around 250,000), and helps to relieveATL of smaller airplane traffic. DeKalb Peachtree Airport occupiesa prime location inside the Perimeter, less than fifteen minutesfrom Atlanta's major business centers in Buckhead and Midtown.

This proximity makes PDK the perfect spot for the “who’s who” tofly in-and-out of Atlanta without having to deal with the magnitudeand madness of Hartsfield-Jackson. It is also this proximity thathas brought the likes of Tina Turner, Neil Bortz, Shaq, JimmyBuffet, Jack Nicholson and even Carrie Underwood (who had theairport shut down for the arrival of her flight for her wedding) toThe Downwind Restaurant. PDK was also the airport that mostof the NFL owners used when negotiating the collectivebargaining agreement in the summer of 2011 and will be theairport that most of the PGA Tour Professionals use to arrive forthe 93rd PGA Championship and the Tour Championship (yearly).

Don’t be intimidated though, The Downwind Restaurant is aplace for everyone, promoting a family friendly/non-smokingenvironment that offers magicians for the kids on Tuesdays, triviaon Wednesdays, live music for their adults only “date night” onFriday nights as well as special nights throughout the year wherethey donate 10% of the evening’s revenue to a variety of localcharities. This, along with their progressive marketing within aweekly newsletter and Facebook page, has helped TheDownwind Restaurant gain popularity year-over-year.

page 35

With football season just weeks away, Papa John's, Buffa

lo Wild Wings and

other restaurant chains are courting fans with promotions

built around fantasy

leagues.

With its Ultimate “Fantasy to Reality” Experience, Papa J

ohn’s International

Inc. said Monday that it is looking for the fantasy footbal

l league that’s better

than the rest. Beginning Sept. 9, the day the regular se

ason of the National

Football League kicks off, Papa John’s will invite the

estimated 27 million

fantasy football players worldwide to visit the chain’s web

site or Facebook page

to share why they think their fantasy league outshines a

ll the rest.

The contest’s winners will receive a trip to the 2011 N

FL Draft in New York

City, and a concurrent sweepstakes on Papa John’s Faceb

ook page will provide

another winning group free pizzas in time for kickoff on S

ept. 9, to be delivered

by former Minnesota Vikings all-pro receiver Chris Cart

er.

“Beginning with fantasy football drafts this month all the

way to the NFL Draft

next year, Papa John’s will be providing fans with oppo

rtunities to make the

football season better than ever,” said Andrew Varga

, Papa John’s chief

marketing officer. “Football has always been central to P

apa John’s, which was

the official pizza sponsor of Super Bowl XLIV in Februa

ry. We believe that the

sponsorship was a major part of the equation leading to o

ur best sales day ever.

With this year’s fully integrated official pizza sponsorship wi

th the NFL, no one

will benefit more than fantasy football players.”

Papa John’s also will provide special badges on it

s Facebook page that

fantasy football players can give to members of thei

r leagues for “Better

Smack Talk,” “Waiver Wire Wonder,” “Whiner of the Week” and o

ther

weekly honors.

Casual-dining chain Buffalo Wild Wings earlier this month a

nnounced

the second year of its official fantasy football leag

ue, commissioned by

ESPN football analyst Trey Wingo. Customers can fol

low the action

online as Wingo and 11 fantasy football bloggers draft their te

ams and

compete week to week.

The brand has several other ways for its guests

to join in, including a

new Pick ’Em Challenge, where each week custom

ers are invited to pick

winners of all the NFL games. The player from e

ach location with the

most correct picks is entered into a contest wher

e he or she can win a

trip to Pasadena, Calif., to play in a flag football ga

me at the Rose Bowl.

The teams will be led by former pros Jerry Rice a

nd Deion Sanders and

coached by ESPN personalities Mike Greenberg a

nd Mike Golic.

Restaurants not organizing a fantasy football leag

ue or contest still can

cater to football fans by hosting draft parties, comp

lete with free Wi-Fi

for drafting teams and food and beverage specials, i

n addition to private-

party space at certain locations. Many chains

are bringing fantasy

players in for their draft night and enticing them

to return during the

season with gift cards.

"Nacho Style" Loaded Potato Chips

Ingredients:Idaho Potatoescheddar cheeseBaconsour creamGreen onions

Instructions:slice potatoes paper thin on meat slicer ormandolin and store in cold water. Meanwhilepreheat fryer to 325. once fryer is hot, removepotatoes from water and drain excess moisture.Place carefully in fryer and cook until goldenbrown. Remove from oil and place in papertowel. season with salt and pepper.

Garnish potatoes with melted cheese, bacon,sour cream, and onions and serve immediately.

August 23, 2010 | By Mark Brandau Source: Nation’s Restaurant News

Smoked Sausage & Red Pepper Quesadillas

Ingredients:1/2 cup feta cheeseolive oil, as needed1 cup salsa verde2 ripe avocados, halved, pitted, peeled,chopped1/2 cup chopped fresh cilantro8 oz. spicy smoked sausage, sliced12 (5- to 6-inch) corn tortillas2 cups grated West creek Monterey Jack7 1/4 oz. roasted red peppers, thinly sliced

Instructions:Preheat oven to 350°f. Brush baking sheetwith oil. Gently mix salsa, avocado and 1/4cup cilantro in medium bowl. sauté sausageslices in heavy large skillet over medium-high heat until just brown, about 2 minutes.set aside. cook tortillas, 1 at a time, directlyover gas flame until beginning to brown inspots, about 30 seconds per side. Arrange 6tortillas on prepared sheet. Layer tortillas onsheet with 1 cup Monterey Jack cheese, fetacheese, sausage slices, red peppers, 1/4 cupcilantro, then 1 cup Monterey Jack cheese,dividing equally. Press each remainingtortilla atop filling and brush with olive oil.Bake quesadillas until golden and cheesesmelt, about 15 minutes. cut into wedges;serve with salsa mixture.

page

36

Burgundy Pork Pizza

Ingredients:12" frozen Pizza crust or Dough¾ lb. lean ground pork4 oz. sliced mushrooms¼ cup red burgundy wine¼ tsp. black pepper1 cup shredded Havarti cheese w/dill1 tbsp. onion powder2 tbsp. Raffinato extra Virgin olive oil1 tsp. minced garlic1½ cups chunky tomatoes1/8 tsp. salt1½ tsp. crushed dry basil

Instructions:In a skillet over medium heat sauté thegarlic in the olive oil until tender. Addthe ground pork and sauté until a colorchange. Remove the mixture to a papertowel to drain. Wipe out the skillet witha paper towel and add the tomatoes,onion powder, salt, pepper, basil, wineand the drained pork. Bring to a boiland then simmer for about 20 to 25minutes to reduce some of the liquid.Before removing from the heat fold inthe mushrooms and blend and stir fora couple of minutes. Preheat the ovento 425°f. spread this mixture over thepizza and bake for about 8 minutes,remove and sprinkle the havarticheese over the pizza and bake untilthe bottom is brown and the cheesehas melted. Remove and let cool aminute and then slice and serve.

“Over the past five seasons Hooters has become America’s most popularsite for fantasy football leagues to host their annual drafts,” said MikeMcNeil, Hooters' vice president of marketing. “With free Wi-Fi, greatfood and fun, and of course the favorite fantasy football cheerleaders,the Hooters Girls, no location offers more benefits.”The chain also is running the Big Game Giveaway this year, asweepstakes that provides round-trip airfare and two-night hotelaccommodations to Dallas for the Super Bowl next February. The winnerand a companion also will get to attend a VIP party that weekend atHooters.

Entertainment and dining concept Dave & Buster’s partnered withCBSSports.com for its promotion with fantasy players this year. Anygroup that books a draft party at Dave & Buster’s through the chain’sspecial-events department will receive 50 percent off the cost to createa fantasy league through CBSSports. In addition, the group gets 10percent off food during its draft event, as well as a free draft kit and a$20 Power Card for the party’s host.

Members of Ruby Tuesday’s “So Connected” e-mail club who identifyfantasy football as one of their main interests will be entered into asweepstakes for such prizes as iPads, 46-inch LCD high-definition TVsand Ruby Tuesday gift cards. Most locations of the chain will be able toshow any game on DirecTV’s NFL Sunday Ticket package and will offervarious deals on food and drinks.

T.G.I. Friday’s also wants to entice fantasy fans with special offers andgame broadcasts, and individual restaurants are marketing their dealson their locations’ Facebook pages. One unit in Wilmington, N.C., isoffering football fans half-price appetizers at the bar and free Wi-Fi forleagues to draft their rosters, while another Friday’s in Eden Prairie,Minn., offers happy-hour pricing during fantasy draft parties as well as$10 gift cards redeemable for future visits to each player.

Buffalo Wild Wings, for instance, provides groups

with $100 in gift cards

as well as a draft kit containing a

championship pennant, beer koozie

s, a

draft board, and player stickers.

Hooters also is giving away draft k

its to groups of fantasy players com

ing

into its restaurants to pick rosters.

The kits include stickers, a draft bo

ard,

a fantasy cheat sheet, and “seas

on ticket” coupons worth $500.

The

casual-dining chain said it expecte

d to host 25,000 draft parties betw

een

now and Sept. 9.

Source: Nation’s Restaurant News

Papa

Joh

n's,

Buf

falo

Wild

Win

gs,

Hoo

ters

get

in th

e ga

me

!!

Smoked Sausage & Red Pepper Quesadillas

Ingredients:1/2 cup feta cheeseolive oil, as needed1 cup salsa verde2 ripe avocados, halved, pitted, peeled,chopped1/2 cup chopped fresh cilantro8 oz. spicy smoked sausage, sliced12 (5- to 6-inch) corn tortillas2 cups grated West creek Monterey Jack7 1/4 oz. roasted red peppers, thinly sliced

Instructions:Preheat oven to 350°f. Brush baking sheetwith oil. Gently mix salsa, avocado and 1/4cup cilantro in medium bowl. sauté sausageslices in heavy large skillet over medium-high heat until just brown, about 2 minutes.set aside. cook tortillas, 1 at a time, directlyover gas flame until beginning to brown inspots, about 30 seconds per side. Arrange 6tortillas on prepared sheet. Layer tortillas onsheet with 1 cup Monterey Jack cheese, fetacheese, sausage slices, red peppers, 1/4 cupcilantro, then 1 cup Monterey Jack cheese,dividing equally. Press each remainingtortilla atop filling and brush with olive oil.Bake quesadillas until golden and cheesesmelt, about 15 minutes. cut into wedges;serve with salsa mixture.

page 37

Guaranteed Traceabilitywith

Braveheart™ Black Angus Beef

* Consumer Reports, National Research Centre Nov 2010

American consumers not only prefer branded beef but also want to know where their

food is coming from.* That’s why Braveheart™ Black Angus beef now comes with

guaranteed traceability…which is reassuring for you and meets the expectations of

your customers.

DNA TraceBack® is a scienti�cally proven traceability

system which veri�es the exact origin of meat

products. Each individual animal is DNA sampled so

that in every stage of the production chain - from the

farm gate, the processing plant and right through to

the retail store - the exact origin of Braveheart™ Black

Angus beef is unequivocally guaranteed.

A sample of each animal’s DNA code is captured at

slaughter and assigned a unique barcode number.

This DNA number is then linked to the animal

and can be traced during the supply chain all the

way through to individual cuts of Braveheart™

Black Angus beef sold

in retail stores.

www.braveheartfoods.com

Vs.Braveheart Other

1/4” Maximum Trim Spec

Produced from cattle that are primarily USDA

Prime and Choice

Separates product which qualifies as high choice

(upper 2/3 of choice grade)

Produced Only in plants located in the upper midwest

Produced only in plants where the average quality

grade exceeds the national average by 10-20%

USDA approved “Black Angus” program with a

label declaration stating product is black angus

All Vegetarian Diet

Source-Verification including traceability to the producer

Exclusively offered by Foodservice

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page 43

**

*

***

É

For more information on purchasing this product please contact your local Performance Foodservice Area Manager.

Experience the Bacio difference and ask your sales representative about Bacio Cheese today!

Bacio is an exceptional Italian Pizza Cheese made for the most discerning pizzerias. Bacio is true to itsItalian namesake that means “kiss.” It’s specially made with a Kiss of Buffalo Milk™ to create deliciousauthenticity and unparalleled performance. Do you remember your first kiss?

Bacio Cheese is guaranteed to win due to its superior qualities:

• Premium Ingredients• Delicious Taste• Exceptional Melt• Excellent Reheat• Superb Stretch• Robustness• Guaranteed Quality

Item # Description Pack/Size287632 cHeese MoZZ WM BLocK 8 6 #AV 287633 cHeese MoZZ P/s BLocK PReM 8 6 #AV 291444 cHeese MoZZ WM BLocK 1 6 #AV 291445 cHeese MoZZ P/s BLocK PReM 1 6 #AV 294204 cHeese MoZZ WM PReM sHReD 6 5 LB 294206 cHeese MoZZ WM Ps sHReD PReM 6 5 LB 301028 cHeese MoZZ WM PReM sHReD 1 5 LB 302584 cHeese MoZZ WM Ps sHReD PReM 1 5 LB

PFG Milton’s Associates of the Quarter

Tyrece Legette Tyrece is Performance Foodservice Milton’s Sr. Inventory ControlManager. He has been working at Milton’s for three years andcurrently resides in Gainesville, GA with his wife Eriskel and his twindaughters Jaslene & Nirea. In Tyrece’s spare time he enjoys playingbasketball, fishing and listening to good music. Tyrece quotes, “It iswhat it is.”

Ariel Mendez Ariel is currently one of Performance Foodservice Milton’s wonderfuldrivers. He’s been at Milton’s for 11 years and currently resides inGainesville, GA with his wife and 3 beautiful daughters. When Arielisn’t driving a truck he enjoys spending time relaxing with his family.Ariel quotes “Treat others as you would want to be treated and smileall the time.”

Michael StreetMichael is currently Performance Foodservice Milton’s ProduceSpecialist. He’s been at Milton’s for a year and currently resides inGainesville, GA with his wife Kristin and his 3 daughters and son. InMichael’s spare time he enjoys martial arts, camping, cooking andboating on the lake. In Michael’s previous life he did some acting andhad the pleasure working with Burt Reynolds, Jim Burton and JohnnyDepp. Michael quotes “He who aims at nothing, generally hitsnothing.”

Crissie Yawn Crissie is currently Performance Foodservice Milton’s EarnedIncome Coordinator. She has been working at Milton’s for 13 yearsand currently resides in Murrayville, GA with son, Jayden. WhenCrissie isn’t crunching numbers she enjoys a good UGA footballgame while hanging out with her family and friends. Crissie’s brushto fame was shaking hands with legendary country music artistBrooks & Dunn.

Do’s and Don'ts of Frying:

DO:1. Filter a minimum of once per day.2. Skim frequently to remove food particles.3. Calibrate fryer thermostats frequently.4. Turn down the heat during slack periods.5. Cover fryers after cooking to prevent

contamination.6. Clean fryers spotlessly and remove all traces of

soap and cleaning compounds.7. After cleaning, dry fryers completely before

filling with fresh shortening.8. Discard shortening based on the quality of the

food appearance and flavor.9. Keep oil level in the fryer at the recommended

level.10. Allow baskets of fried food to drain back into

fryer for a few seconds.11. Keep area around the fryers clean.

DON’T:1. Season or salt over the fryer.2. Use copper or brass cooking utensils.3. Clean fryers with steel wool or steel brushes.4. Overfill baskets – 1 pound of food for every

8 pounds of shortening.5. Thaw frozen foods before frying.6. Forget the vinegar rinse after

Temperature Approx. TimeVegetables Potatoes, French fries (frozen) . . . . . . . . . . . .375° . . . . . . . . . . . . . . . 1–3 minutesPotatoes, French fries (fresh) . . . . . . . . . . . . .350° . . . . . . . . . . . . . . . 5–6 minutesPotato chips (fresh) . . . . . . . . . . . . . . . . . . . . . . . . . . . . .370° . . . . . . . . . . . . . . . 2–3 minutesBreaded onion rings (frozen) . . . . . . . . . . . . . . .350° . . . . . . . . . . . . . . . 1–2 minutesBreaded onion rings (fresh) . . . . . . . . . . . . . . . .350° . . . . . . . . . . . . . . . 3–4 minutesBreaded mushrooms (frozen) . . . . . . . . . . . . . .350° . . . . . . . . . . . . . . . 2–3 minutesBreaded zucchini (fresh) . . . . . . . . . . . . . . . . . . . . . .350° . . . . . . . . . . . . . . . 2–3 minutes

SeafoodBreaded fish fillet (frozen) . . . . . . . . . . . . . . . . . . .350° . . . . . . . . . . . . . . . 4–5 minutesBreaded fish fillet (fresh) . . . . . . . . . . . . . . . . . . . .350° . . . . . . . . . . . . . . . 3–4 minutesBreaded shrimp (frozen) . . . . . . . . . . . . . . . . . . . . .350° . . . . . . . . . . . . . . . 3–4 minutesBreaded shrimp (fresh) . . . . . . . . . . . . . . . . . . . . . . .360° . . . . . . . . . . . . . . 3–4 minutesBreaded clams (frozen) . . . . . . . . . . . . . . . . . . . . . . .350° . . . . . . . . . . . . . . . 1–2 minutesBreaded oysters (frozen) . . . . . . . . . . . . . . . . . . . . .360° . . . . . . . . . . . . . . . 3–4 minutesBreaded scallops (frozen) . . . . . . . . . . . . . . . . . . . .350° . . . . . . . . . . . . . . . 3–4 minutesBreaded frog legs (fresh) . . . . . . . . . . . . . . . . . . . . .375° . . . . . . . . . . . . . . . 3–4 minutes

MeatBreaded chicken (frozen) . . . . . . . . . . . . . . . . . . . .350° . . . . . . . . . . . . . . . 6–8 minutesBreaded chicken (fresh) . . . . . . . . . . . . . . . . . . . . . .365° . . . . . . . . . . . . . . . 10–15 minutesBreaded chicken steak (frozen) . . . . . . . . . . .350° . . . . . . . . . . . . . . . 3–4 minutesBreaded veal cutlet (frozen) . . . . . . . . . . . . . . . .350° . . . . . . . . . . . . . . . 3–4 minutes

DonutsYeast donuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .360° . . . . . . . . . . . . . . 2–4 minutesCake donuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .360° . . . . . . . . . . . . . . 2–4 minutes

VViissiitt oouurr WWeebbssiittee,, ffiinndd uuss oonn FFaacceebbooookk aanndd FFoollllooww uuss oonn TTwwiitttteerr!!

PPEERRFFOORRMMAANNCCEE Foodservice Milton’s offers a variety of electronic and print media options to help you stay connected with theindustry through our innovative marketing department. Our department is comprised of a Director of MKTG, MKTG Manager, Digital& Social Media Specialist, and Graphic Designer all available to our valued clients to assist in the development and execution ofour independent operator’s business plans. Marketing Services include, but are not limited to, Marketing Campaign Management,Menu Redesign, Logo Development, In-House MKTG & Promotion, Direct Mail Campaigns, etc. (must meet qualifying criteria).

In addition, PERFORMANCE Foodservice Milton’s offers a variety of weekly industry publications, recipes, menu solutions andtomorrow’s trends to help you be more successful in your day to day business operation. The following key resources can all be foundby visiting our PERFORMANCE Foodservice Milton’s website at wwwwww..ppeerrffoorrmmaanncceeffooooddsseerrvviiccee..ccoomm//mmiillttoonnss..

OORRDDEERR UUPP!! – A monthly customer newsletter is designed especially for you. Each month, you will receive an electronic publicationoutlining the most recent information regarding industry trends, operator tips, recipes, and information on some of our mostExclusive PERFORMANCE Foodservice Brands.

OOppeerraattoorr’’ss EEddggee – An independent operator’s go to guide for everything in the business. Information includes but not limited to:o Marketing Tools to help increase business and traffico Digital & Social Mediao Popular Menu Items for the montho Top Trends in the Industryo Food Safety & Sanitationo Money Matters- cutting costs & budgeting

MMeennuu MMaannaaggeemmeenntt – Resources to help you manage your menu and your business. Topics include:

o Bar & Beverage Managemento Health & Nutritiono Profit Planningo Quality Assuranceo Customer Growth/Satisfactiono Vendor Management

Visit wwwwww..ppeerrffoorrmmaanncceeffooooddsseerrvviiccee..ccoomm//mmiillttoonnss and sign up today foreach of these key industry publications! Or contact your Area Managerfor more information and/or to schedule your complimentaryconsultation with our team of industry experts.

33550011 OOlldd OOaakkwwoooodd RRooaadd OOaakkwwoooodd,, GGAA 3300556666

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Elegance September 2011

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