What is American Cuisine?

4 Dinner House Recipe Ideas 8 A Tale of Two Operators 15 Proud to Support Local Suppliers 34

Meet our Business Review Team!

page 14

summer 2007

Contents
4 What is American Cuisine?
The United States has long attracted immigrants from many cultures. And with them, they bring their cooking traditions. Let SYSCO Intermountain take you on a culinary tour across the country.

Leading Source is published by SYSCO Intermountain Food Services, Inc. for its valued customers and prospective customers. 2007 by SYSCO Intermountain. All rights reserved.

15 A Tale of Two Operators

By Dave Jones, Corporate Executive Chef/Manager of Business Review

16 New Items at SYSCO Intermountain 22 Hispanic Cuisine Feature:

When You Say Menudo, Do You Think of Ricky Martin? By Mike Gallegos, Hispanic Cuisine Manager 25 Customer Highlight: El Habaero Mexican Restaurant

8 Dinner Houses Look to Menu Innovations to Counter Sluggish Guest Traffic.

Take a look at a sample of our recipe ideas for various courses. By Jeremy Padilla, SYSCO Brands Manager

...Nuovo Pastas are chef driven and handcrafted from the finest all natural ingredients. The flavor profiles stay close to current trends which allow any chef to incorporate these fine pastas into seasonal menus with their own personal touches...

8 The Simple Art of Mayo!

Let SYSCO help you create a signature sauces to help stimulate the taste buds of all!

26 Customer Highlight:
East Coast Subs

10 Customer Highlight:
Blue Iguana

27 Take-out Continues to Grow! By Kari Walk, Marketing

Specialist/Editor of Leading Source Magazine

See page 16

11 Customer Highlight:
Mr. Gs Villa

28 Customer Highlight:
Wings Chevron

12 Healthcare Highlight:
Trinity Mission Health & Rehab of Provo, LP

30 Italian Cuisine Feature:

Your Italian Source for the Latest Trends. By Clark Hyde, Italian/Pizza Cuisine Manager

14 SYSCO Intermountains Business Review Team

31 Special Recognition:
Honoring Corrine: An Unsurpassed Work Ethic

34 Local Suppliers: We are proud to support and sponsor the local supplier community! 37 Customer Highlight:
Sniders Brothers Meats

39 Customer Highlight:
Celebration Center, Logan UT

40 SYSCO Intermountain Items Featured in this Issue

SYSCO Intermountain Food Services, Inc. | 9494 S. Prosperity Road, West Jordan, UT 84088 | 800-366-3778 | www.syscointermountain.com 3

american cuisine

What is American Cuisine?

The United States has long attracted immigrants from a wide variety of nations and cultures. It is no surprise that the cuisine of the United States is extremely difficult to define. One way of describing American cuisine is a synthesis of cuisines from around the world. Let SYSCO Intermountain take you on a culinary tour across the country.

King Salmon Stew

Rocky Mountain Trout Country Stuffing Salad

Dungeness Crab Nachos Beef Short Ribs in Chipotle & Green Chili

Andouille Burger Pork Tenderloin Salad

Cali Crab Nachos

6332845 5470428 1249952 1821529 3865730 5888450 3912326 Oil Olive Evo-Canola 75/25 Arezzio 1 Tb Wonton Skin Wrapper Weichn 24 Ea Avocado Hass Ripe Fresh 1 Ea Shallot Peeled Fresh SYSCO Naural 2 Tb Juice Lime Pstrzd Ultra Prem Sys Nat 2 Tb Hikari white Miso Paste 1/2 Ts Crab Meat Special Pastrzd Chicsea 1/4 Lb

Chopped Shallots, 2 Tabelspoons Fresh Lime Juice, 1/2 Teaspoon Wasabi Paste, 1/4 lb Crab Meat 2. Scoop flesh from avocado and mash coarsley with a fork. Stir in shallots, 1 tablespoon lime juice, and wasabi to taste. Season with salt and pepper. Add crab meat and toss with remaining juice salt to taste. Spoon guacamole into won ton cups and top with crab.

Recipe Instructions: 1. Filling: 1 Avocado, 1 1/2 Tablespoon Finely

4 leading source

Hawaiian White Marble Salad

6978670 6040760 5229299 5228713 5228564 5285267 5534151 4343810 1821537 5102736 3865730 3865896 4064978 5228747 2253029 8474538 1008283 6980924 1996164 1249952 Pork Tenderloin Trimmed White Marble 2 1/2 Lb Salt Kosher SYSCO Classic 2 Ts Pepper Black Cracked Imp/Mcc 1/2 Ts Cumin Ground Imp/Mcc 1 Ts Chili Powder Imp/Mcc 1 Ts Cinnamon Ground Imp/Mcc 1 Ts Oil Olive Extra Virgin Frutato Suprema 2 Tb Sugar Brown Dark C&H 1 Cp Garlic Peeled Fresh SYSCO Natural 4 Tb Sauce Tabasco Hot Tabasco 1 Tb Juice Lime Ultra Prem SYSCO Natural 3 Tb Juice Orange Ultra Prem SYSCO Natural 1 Tb Mustard Dijon International Imperial 1 Tb Spice Curry Powder Imp/Mcc 1 Ts Orange Navel Fresh SYSCO Classic 3 Ea Spinach Baby Frsh SYSCO Natural 5 Oz Cabbage Chinese Nappa Fresh 4 Cp Pepper Red Bell Chopper 1 Ea Raisin Golden California 1/2 Cp Avocado Hass Ripe Fresh 2 Ea

South West CAB Short Ribs

6040760 5229281 3963931 5228564 5228671 5841147 6332845 8877540 1821537 5568241 4113460 3865730 5757091 1000595 1048248 0840694 Salt Kosher SYSCO Classic 1 Ts Pepper Black Coarse Imp/Mcc 1 Ts Cumin Extra Fcy D'allas 1 Ts Chili Powder Lt Imp/Mcc 1 Ts Coriander Ground Imp/Mcc 1/2 Ts Beef Short Rib Boneless Frozen CAB 4 Lb Oil Olive Evo-Canola 75/25 Arezzio 2 Tb Onion Yellow Fresh SYSCO Imperial 2 Cp Garlic Peeled Fresh SYSCO Natural 1/4 Cp Broth Chicken SYSCO Classic 14 Oz Tomato Diced In Juice SYSCO Classic 1 Cp Juice Lime Prem SYSCO Natural 1/4 Cp Pepper Chipotle Adobo Sauce 1 1/2 Tb Pepper Chile Green Chopped Hot 1 Cp Cilantro Bunch Fresh SYSCO Imperial 1 Tb Lime Fresh 1 Ea

coriander. 2. Preheat oven to 350. Heat oil in large ovenproof pot over medium heat. Add half of the short ribs and brown all sides. Repeat with remaining ribs. 3. Add onion and garlic to same pot cover and cook until onions are soft stirring occasionally. 4. Add broth. Bring to boil scraping up brown bits. Add tomatoes, lime juice and chipotle chilies. 5. Add ribs to pot, meaty side down, in single layer. Bring to boil cover and cook in oven until ribs are just tender, about 1 1/2 hours. 6. Remove from oven. Tilt pot. Spoon off fat. Place pot over medium heat and simmer uncovered until sauce coats spoon and ribs are very tender, about 25 minutes 7. Season sauce with salt and pepper. 8. Bring ribs to simmer over medium heat. Add green chilies. Simmer until chiles are softened. Transfer ribs and sauce to large bowl. Sprinkle with cilantro. Garnish with lime wedges.

Recipe Instructions: 1. Add salt, black pepper, cumin, chili powder,

moderately high heat until just beginning to smoke. Brown pork, turning about 4 minutes total. 2. Glaze: Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middles of oven until tenderloin registers 140, about 20 minutes 3. Vinaigrette: Whisk together juices, mustard, curry powder, salt and pepper, then add oil in a stream. 4. Salad: Cut a peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4 inch thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with 1/4 cup vinaigrette. Cut 1/4 inch slices of Avocado. 5. Arrange in any order, drizzle with dressing.

Recipe Instructions: 1. Heat oil in a 12-inch oven proof skillet over

american cuisine

Low Country Stuffing Salad

6889125 5324252 6332845 2005296 1821537 9696972 8877540 2016301 6336465 1000397 3364379 5568241 0629113 4765475 1008200 Cranberry Dried Craisins 1/2 Cp Bread French 18"Tuscan Baguette Lb Olive Oil Evo-Canola 75/25 Arezzio 1/4 Cp Thyme Fresh SYSCO Natural 4 Ts Garlic Peeled Fresh SYSCO Natural 1 Ts Butter Solid Unsalted Wholesome Farms 6 Tb Onion Yellow Fresh SYSCO Imperial 1 1/2 Cp Celery California Fresh 1 1/2 Cp Honey Ham Smoked Boneless 1 1/4 Cp Pepper Green Bell Fresh Med 1 Cp Parsley Bunch Iceless 01/2 Cp Chicken Broth SYSCO Classic 1 1/3 Cp Goat Cheese Log French 4 Oz Italian Vinaigrette Dressing Leparis 20 Oz Lettuce Boston Fresh Packer 5 Ea

discard. Cut remaining bread with crust into 1-inch cubes - 10 cups loosely packed. 3. Place bread in large bowl. Add oil, thyme, and garlic. Toss. 4.. Spread out on large baking sheet. Sprinkle with salt and pepper and bake until golden brown and slightly crunchy, stirring often (about 20 minutes). Return to same bowl. 5. Melt butter in large skillet over medium-high heat. Add Finely chopped onions, sliced celery, and ham. 6. Stir vegetables into bread cubes. Add hot broth tossing to coat. Mix in cheese, transfer to dish. Cover with buttered foil. Bake until heated through, about 25 minutes.

Recipe Instructions: 1. Preheat oven to 375. 2. Cut bottom crust and short ends off bread and

North West Salmon Stew

5874900 8877540 5158502 1763432 6576789 6935464 1491869 9588757 9696972 5229281 5229398 6040760 5130976 Salmon Filet King Farmd Canfish 1 1/2 Lb Onion Yellow Fresh SYSCO Imperial 1 Ea Bay Leaves Whole Imp/Mcc 1 Tb Tomato Fresh SYSCO Imperial Chervil Fresh 1 Cp Cream Heavy 40% Esl Stabilized 16 Oz Leek Bunch Fresh SYSCO Imperial 2 Ea Carrot Jumbo SYSCO Classic 2 Ea Butter Solid Unsalted Wholesome Farms 8 Tb Spice Pepper Black Coarse Grnd Imp/Mcc 1/4 Ts Spice Pepper Cayenne Grnd Imp/Mcc 1/4 Ts Salt Kosher Sys Cls 1/4 Ts Soup Base Lobster No Msg Minor 1 Tb

size pieces and set aside. 2. Mix 1 TBS of lobster base to 2.5 quarts water. Add onion and bay leaves and bring to boil and reduce to simmer. 3. Peel and seed tomatoes. Put seed and juice into the stock and cut tomato into medium dice set aside. Pick the chervil off the stems. Add stems to the stock and coarsley chop chervil leaves. Set aside. 4. Add heavy cream to stock and simmer for 20 minutes. 5. Simmer leeks and carrots in butter in a soup pot until they begin to get tender. Now add the tomatoes and salmon. Simmer 3 minutes. Strain the creamy lobster stock into the soup. Season to taste with salt, pepper, and cayenne pepper and sprinkle with chervil.

Recipe Instructions: 1. Steam salmon for 4 minutes. Chop into large bite

6 leading source

Cajun Andouille Burger

4002432 4063095 5228424 5102736 2342400 4888962 6040760 5229281 8877540 5934302 1821537 4343810 5987565 9702531 1590934 5750815 4356465 8733198 Mayonnaise Heavy Duty SYSCO Reliance 0.75 Cp Juice Lemon Ultra Prem SYSCO Natural 1 Tb Seasoning Cajun Imp/Mcc 1 Ts Sauce Tabasco Hot Tabasco 0.25 Ts Sausage Andouille Smoked Rope Rose 0.50 Lb Pecan Half Fancy SYSCO Classic 0.75 Cp Salt Kosher SYSCO Classic 1 Ts Spice Pepper Black Coarse Grind Imp/Mcc 0.25 Ts Onion Yellow Fresh SYSCO Imperial 1.50 Lb Olive Oil Blend 80/20 Arezzio 2 Tb Garlic Peeled Fresh SYSCO Natural 3 Ts Sugar Brown Dark C&H 1 Tb Bun Hamburger 4" W/Corn Meal Top 6 Ea Cheese Blue Imported St Agur 0.50 Lb Okra Breaded Southern Style SYSCO Imp 0.50 Cp Watercress Fresh Hydroponic 3 Cp Potato Fry 3/8 Skin-on Phantm Plu 24 Oz Beef Ground Chuck Chub 15% Fulton 24 Oz

Add beef and blend gently. Shape mixture into six 1/2 inch thick patties. Transfer patties to small baking sheet. 2. Toss onions, olive oil, garlic, and brown sugar. Cook until onions are golden brown, stirring often (about 25 minutes). Remove. Salt and pepper. 3. Grill patties until desired doneness. Sprinkle with cheese, add onions. Top each with okra and watercress. Add mayo.

Recipe Instructions: 1. Toss sausage, toasted pecans, salt and pepper.

Rocky Mountain Trout

4005203 Trout Red Filet 6-8 0z Silvercreek Ea 4043832 Corn Meal Yellow Quaker 3 Oz 4403846 Flour Bread Unbleached Montspg 3 Oz 4073441 Corn Starch SYSCO Classic 2 Tb 6040760 Salt Kosher SYSCO Classic 1 Ea 5156100 Pepper Black Table Grind McCorm 1 Ts 6619936 Lemon Choice 140 Sz Packer 0.10 Oz 4645420 Peanut Roast Salted SYSCO Classic 3 Oz 2270593 Sauce Hollandaise RTU Knorr 4 Oz 2055168 Bacon Smoked AppleWood Hormel 3 Tb 3812807 Onion Sweet Fresh 4 Oz 6275432 Mushroom Dried Morel Mo Na 6 Tb Fiddle Head Frens 12 Oz 5879954 Rockfish Filet Pack Rock Cod Fogrivr 1 Ea 4981167 Rockfish Filet 6-8 0z Orcabay 1 Ea

with 2 oz clarified butter. 2. Prepare hollandaise with brown butter instead of clarified butter.

Recipe Instructions: 1. Dredge red trout in the plan flour and saute

american cuisine

Dinner Houses Look to Menu Innovations to Counter Sluggish Guest Traffic and Sales.
By Jeremy Padilla, SYSCO Brands Manager

The past 18 months have been difficult for casual-dining operators, as guests are looking for new menu trends and other than the norm meals. Take a look at a sample of our recipe ideas for various courses. Ask your Marketing Associate for details.
SALAD WITH CANADIAN BACON AND POACHED EGGS
Whisk together mustard, salt, shallots, parsley, and 4 1/2 teaspoons vinegar in a large bowl. Add 3 tablespoons oil in a slow stream, whisking until emulsified. Heat remaining tablespoon oil in a 12-inch skillet over high heat and brown bacon with pepper, stirring, 1 to 2 minutes. Fill a deep 10-inch skillet with 1 1/2 inches of water and 1 teaspoon vinegar and bring to a simmer. Break 1 egg into a cup, then slide into water. Repeat with remaining 3 eggs, spacing them evenly. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes. Transfer eggs to paper towels and season with salt and pepper. Toss frise with dressing. Serve topped with bacon and eggs.

ROAST NEW YORK STRIP LOIN WITH ADOBO RUB

Adobo a paste made with chiles, spices, and vinegar or sometimes citrus juice is a flavoring agent found throughout the Spanish-speaking world. This variation with paprika and rosemary serves as the seasoning rub for the meat. Chop garlic in processor. Add paprika, vinegar, oil, rosemary, salt, and pepper; grind to thick paste. Rub paste all over New York strip loin. Wrap loin in plastic; refrigerate overnight. Preheat oven to 450F. Place large metal rack in roasting pan. Uncover meat and arrange, fat side up, on rack. Roast meat 15 minutes. Reduce oven temperature to 350F. Continue roasting meat until thermometer ENTREE inserted into center registers 125F for rare, about 40 minutes longer. Cover meat loosely with aluminum foil and let rest 20 minutes. Transfer to platter. Cut into 1/2-inch-thick slices.

Ingredient List
6040760 1821529 2219111 4113056 5534151 1742725 5229299 1871011 1169119 4064978 SYS CLS SYS NAT SYS NAT SYS CLS Suprema SYS CLS SYS IMP Packer Packer INTLIMP Kosher Salt Shallot Peeled Fresh Parsley Fresh Vinegar Red Wine 50 Grain Oil Olive Extra Virgin Bacon Canadian Style Spice Pepper Black Cracked Egg Shell Large White Grade AA Lettuce Frisee Mustard Dijon with White Wine

CHIPOTLE MAYO
Ingredients:
4 Cups 4002416 4/1 Gallon SYSCO Imperial Mayonnaise Culinary Extra Heavy Duty 1/2 Cup 5757091 12/7 Oz Embassa Pepper Chipotle Adobo Sauce 2 Tsp 5228713 6/14 Oz Imp/Mcc Spice Cumin Ground Place all ingredients in food processor and blend until evenly combined! Salt to taste!

SALAD

The Simple Art of Mayo!

Let SYSCO help you create a signature sauce to help stimulate the taste buds of all! What better way to increase profits! Smoked Peppered Turkey Sandwich with a Tarragon Garlic Mayo or how about a Black Angus Chuck Patty Cheese Burger topped with Chipotle Mayo, or perhaps a Ham & Swiss Spinach Wrap with Avocado Mayo.

8 leading source

PEAR AND APPLE CROSTATA WITH FIVE-SPICE WHIPPED CREAM

For Filling: Position rack in center of oven and preheat oven to 400F. Combine 6 ingredients in large bowl. Toss to blend. Let stand until juices form, about 15 minutes. Roll out dough on lightly floured work surface to 1 1/2inch round. Transfer dough to unrimmed baking sheet. Mound filling atop dough, leaving 2-inch border. Fold dough border over filling to form 7-inch round, pleating loosely and pinching to seal any cracks in dough. Brush crust and fruit with egg, then sprinkle with 1 tablespoon sugar. Bake crostata until crust is golden and juices bubble thickly, about 40 minutes. Transfer baking sheet to rack; cool 10 minutes. Slide metal spatula under crust to free from baking sheet. Cool crostata to lukewarm. Using large tart pan bottom as aid, transfer crostata to platter. Whip cream, honey and five-spice powder in medium bowl until stiff. Serve crostata lukewarm or at room temperature with whipped cream.

Ingredient List
2227643 8925687 8304883 4306015 9695560 5475306 1871011 7453731 4828802 4361432 5228275 6893788 BKRSCLS SYS CLS SYS IMP C&H GINGERP Packer Packer C&H WHLFARM SYS CLS SYS IMP SYS CLS Dough Puff Pastry 5x5 Apple Granny smith FCY Fresh Pear Anjou US#1 Fresh 100 Size Sugar Brown Light Cane Ginger Minced Flour All Purpose Egg Shell Large White Grade AA Sugar Pure Cane Cream Heavy Whipping 36% Honey Pure Clover Grade A Spice Allspice Ground Juice Lemon

DESSERT

Ingredient List
4954291 1821537 4113056 5934302 2004844 5229240 2161735 4374534 CAB SYS NAT SYS CLS Arrezzio SYS NAT SYS IMP SYS IMP SYS NAT Beef Strip Loin Choice 1x1 Garlic Peeled Fresh Vinegar Red Wine 50 Grain Oil Olive Blend 80/20 Rosemary Fresh Herb Spice Paprika Spanish Fcy Asparagus Spear Med IQF Potato Diced 3/4: Red-Skin Frsh

TARRAGON GARLIC MAYO

Ingredients:
4 Cups 4002416 4/1 Gal Sys Imp Mayonnaise Culinary Extra Heavy Duty 1/2 Cup 7127194 6/32 Oz Arezzio Garlic Chopped Roasted 1/4 Cup 2004968 1/4 Oz Sys Nat Tarragon Fresh Herb (Chopped) 1 Tbsp 5229299 6/1 Lb Imp/Mcc Pepper Black Cracked 1 Tsp 4063095 6/1/2 gal Juice Lemon Pasturized Ultra Premium Place all ingredients in food processor and blend until evenly combined!

AVOCADO MAYO
Ingredients:
3 1 1 1 1 2 Cups 4002416 4/1 Gal Sys Imp Mayonnaise Culinary Extra Heavy Duty Cup 5020193 2/5 Lb Wholesome Farms Sour Cream Cultuerd Grade A Cup 9006883 8/2# Bag Casa Solana Avocado Hass 100% Fresh Pulp Tbsp 5975289 6/32 Oz Arezzio Garlic Chopped In Water Tsp 4063095 6/1/2 gal Juice Lemon Pasturized Ultra Premium Tsp 6040760 12/3 Lb SYSCO Classic Salt Kosher

Place all ingredients in food processor and blend until evenly combined!
9

customer highlight

Blue Iguana
Mexican twist. The nachos are smothered by so many generous ingredients, including cheese, olives, chorizo, sour cream, black beans and guacamole, that they could be a meal all alone. The margaritas are not to be missed (even if you are tee-totaling). There are several tequilas to choose from and authentic Mexican beers on ice. The present owners are Kris Cappaert and Daniel Darger. They are the two suckers who agreed to take over the restaurant and its debt. They had worked together for many years as a law office, providing legal services to various clients. Neither had any experience in the restaurant business, their restaurant experience being limited to eating. However, both were vocal fans of the Red Iguana, where they dined often, and when the Blue was about to take both restaurants under, Ramon, Sr. asked them to take over the Blue Iguana in order to save the Red. With the faith and enthusiasm of many a restaurant novice, they agreed. It has taken several years for Kris & Daniel to figure out the formula for this restaurants success. Luckily, they upgraded the food quality to Iguana standards immediately. And this has kept the restaurant open while they figured out the business. They have now got it figured. The result is a Mexican restaurant that serves the best food in the universe. It does not get any better anywhere. Chef Manuel Castillo has been unleashed. Slaving away as Sous Chef at the Red Iguana, Chef Castillo growled and hissed at the limitations of his calling. He hated doing things in a way that he wouldnt if he ran things. But, he didnt. Eventually, his attitude got him fired. And, while he could not use his acquired skills at other restaurants, he could at the Blue Iguana because of its ownership of the recipes. It was a perfect match of skill and license that grows each day at the Blue Iguana, with the inherited staples of Red Iguana fare and new dishes that Chef Manuel dreams up for us to scream about. Try the seafood enchilada, the rice-and-avocado smothered burrito, or the shrimp tacos. Try it and you will agree that the Blue Iguana is unsurpassed.

Blue Iguana restaurant comes from a unique tradition of fine Mexican cooking. This tradition of gourmet Mexican cuisine was started in Salt Lake City by Maria and Ramon Cardenas in 1997 as a second location of their world-famous Red Iguana. Managing two locations soon led to the eminent closure of both restaurants and in July 1998, the present owners assumed the debt and operation of the Blue Iguana in return for the unique gourmet recipes. These recipes and traditions of food preparation came to the U.S. in 1958, when Maria and Ramon introduced them to "The Azteca," a restaurant they managed in San Francisco before starting their own restaurant (The Jacaranda") in the southern part of the city. They later moved to Salt Lake City, where they established the Casa Grande and, subsequently, the Red Iguana. Maria was born in Chihuahua, Mexico and her education in the fine art of cuisine began at an early age, under the tutelage of her great friend and master chef (the first known female Mexican chef), Senora Virginia Prats. Their association led to a successful business, catering weddings, receptions and banquets. From Senora Prats, Maria learned the secrets for preparing the moles, chili verde and other complex dishes that make up the menu of the Blue Iguana. Blue Iguana is famous for its moles because of the care Maria took to pass on her secrets. Mole is an ancient dish that originated in the lands of Anahuac where it used to be a main dish at the Aztec Emperors table. The origin of the word "mole" comes from the Nahuatl word "mulli." The origin of mole is undoubtedly pre -Hispanic. Our Chef, Manuel Castillo has been carefully schooled from an early age by these culinary artists in the tradition of the fine cuisine that identifies the Blue Iguana restaurant. Having spent many years as sous chef in the Red Iguana kitchen, Chef Castillo has now set out to apply his considerable culinary skills to a masterpiece of his own, the Blue Iguana. The result is a restaurant that serves a generous portion of unique, authentic, delicious, gourmet food found in any restaurant north of the border (and South). Our extensive menu features seven moles, including mole poblano, mole verde and mole negro. It includes delicious enchiladas, burritos and our world-famous chili verde. Our vegetarian menu has many items that are vegan... absolutely no lard, eggs or other animal product. Good food that is good for you, has never tasted this good. We also offer seafood, pork, steak, salads and appetizers, all with a decidedly unique gourmet
10 leading source

customer highlight

Mr. Gs Villa
Brad and Chris have enjoyed a lot of support from their parents Jim and Carol Lani who can often be found helping out on site. The boys have spent a lot of time in foodservice in both Hawaii and Silicon Valley California where they were raised. The deli is full service where you can buy fresh cuts of meats and cheeses, enjoy one of their fresh subs or order trays for catering. Lunch is served from 11:00 am until 2:00 pm. Welcome to Mr. Gs Villa and Maggies Lounge! Read on for a little history on how Mr.Gs and Maggies came to be a part of Ely, Nevada. The first known Lani descendant who immigrated from Corveo, Italy to the United States was Luigi Natale Maria Lani, who at the age of 21 arrived in Nevada in 1876. He traveled across the country and eventually settled in Eureka, an isolated mining town where he worked in the silver mines and later ran a saloon in Hamilton. Brad and Chriss Italian heritage inspired their desire to first own and operate a deli and later into running a full fledged restaurant. Many members of their family work together to provide a place where folks can come in and relax, enjoy a glass of wine, beer, slice of pizza, deli offerings or an elegantly prepared Italian dinner - all with the ambiance of an Italian Villa. It was because of their Grandma Margarets (Maggies) influence and willingness to spend time teaching them how to prepare various dishes that Brad and Chris wanted to pay homage to her. Fine dining begins at 5:00 pm. In the morning you can come in to enjoy an espresso or cappuccino to order, read the paper, relax, visit with friends or make new ones. After dinner, move over to the lounge to try 1 of our 40 martinis that you will find on the menu. There is also an extensive list of fine wines. Once a month a wine tasting is held where you may bring friends and learn a little about that special little grape we love so much. If you come late enough, the guys will even fire up the three piece band. So if you are lucky enough to find yourself on highway 50 in Ely, Nevada stop in to say hello and have dinner with our family, we would love to meet yours.

11

Minors Signature Flavor Concentrates

healthcare highlight

Trinity Mission Health & Rehab of Provo, LP

By Tricia Quintana, Healthcare Specialist

Big, bold flavor is on trend and Minors Signature Flavor Concentrates give your menu items exciting new twists on demand! Ancho Flavor Concentrate Made from ancho peppers and sauted onions, this concentrated paste brings a sizzling, Southwestern flavor to a variety of applications. Use in barbecue, marinara and cream sauces, salad dressings and even potatoes. Chipotle Flavor Concentrate This lively blend of smoked jalapeno peppers adds Southwestern flair to cream sauces, marinades and salad dressings. Makes a great spicy Sonoran-style beef gravy and authentic chimichangas. Roasted Garlic Flavor Concentrate Eliminate the need to roast and peel garlic. This paste delivers full-flavored garlic with particulates. Brings outstanding flavor to mashed potatoes, pizza sauces, breads and rolls.

How many long-term care facilities do you know that ask each resident what they would like to eat each day? Angie Alvarez, CDM,CFPP is the Dietary Manager at Trinity Mission Health & Rehab of Provo and has created a dining program that is at the forefront of changing meal service as we traditionally know it. Trinity Mission now has 4 Bistros in their dining room: The Burger Den: a 50s theme area that offers burgers and sandwiches (a jukebox is on the way) The Vineyard: Italian cuisine The Corner Deli: has a variety of soups and sandwiches La Paloma Blanca (The White Dove): offers ethnic items such as chips & salsa, dips, taco salads, guacamole and more For lunch, the residents can order from any bistro, depending on what they feel like eating that day. They also can choose from the regular menu or enjoy the daily

salad bar and array of fresh fruits, as well as a fully stocked dessert cart. The residents love the variety and ability to choose and actually arent making their selection from the regular menu. This is a huge accomplishment considering the various diets and textures that need to be followed, as well as meeting the daily nutritional requirements. In addition, each day a breakfast buffet is offered and eggs are cooked in the dining room. Lunch is served restaurant style and dinner is also served buffet style in the dining room. Families are welcome to eat for free and join their loved ones anytime. Also, the family members and residents are welcome to the freshly baked cookies available in the foyer. Trinity Mission Health & Rehab has also made some changes throughout their facility, including beautiful remodeling and many additions. They are adding a game room with a pool table and

various games. A gazebo has been built outside along with a sidewalk for strolls in the fresh air. Trinity Mission also has a classroom on site to teach CNAs and the therapy department is expanding with an addition to the building in the near future. Angie says that she has been working on re-vamping their dining program for about a year and that organization is the key to its success and it is still evolving. Angie appreciates the support of her corporate office, Covenant Dove Inc, and feels that they are the mavericks in fine dining. Currently, all 36 of their buildings have implemented a fine dining or family style program. Their driving force is to provide a quality of life for the residents that make them feel happy & good about themselves. The residents are able to feel pampered as they enter a phase in life when they need more care and attention.

Administrator: Rick Shumway Dietary Mgr: Angie Alvarez Marketing/Admissions Coordinator: Megan Rowe Staff Picture: Leon Keel, Melanie Alvey, Debbie Olivo, Kim Boykin, Chetti Pino, and Angie Avarez Trinity Mission Health & Rehab of Provo, LP 1053 W. 1020 S. Provo, Utah

The Vineyard: Caesar Salad, Pepperoni Pizza, Under the Sea Salad, Italian Ice

Tuesday:
La Paloma Blanca: Taco Salad w/ Sour Cream & Guacamole, Pickled Beets, Luscious Lemon Bar The Burger Den: Chicken Strips, Tots in a Basket, Cole Slaw, Texas Toast, Pickled Beets, Luscious Lemon Bar Ye Olde Deli: Hearty Vegetable Soup, Ham & Swiss on Rye, Dill Pickle Spear, Pickled Beets, Luscious Lemon Bar The Vineyard: Small Chef Salad, Ravioli in Meat Sauce, Garlic Bread, Luscious Lemon Bar

Sample Menu:
Monday:
La Paloma Blanca: Chips & Salsa, Green Chili Burrito, Refried Beans, Under the Sea Salad, Cookie The Burger Den: Bacon Cheeseburger, French Fries, Lettuce, Tomato, Pickle, Mustard & Mayo, Under the Sea Salad, Cookie Ye Olde Deli: Cream of Potato Soup, Roast Beef & Cheddar on a Bun, Lettuce, Tomato, Pickle, Under the Sea Salad, Cookie

13

business review

SYSCO Intermountains Business Review Team

SYSCO Intermountain employs a team of chefs who work with our individual customers to enhance the success of their business. If you find yourself getting caught up in day-to-day restaurant operations such as scheduling, food costing and purchasing, you are not alone! We encourage you to join us and review your business - we will suggest marketing, new ideas, concepts and solutions that can dramatically improve your bottom line. Our chefs keep current on the trends and products that your patrons crave and can provide you with the tools proven to improve your business. Our team of chefs have one goal in mind to assist you, our valued customers, to become more successful. Contact your Marketing Associate to schedule your business review today!

Jeff Woolley Business Review Manager/Chef

Jeff Woolley comes to SYSCO Intermountain with over twenty years of restaurant industry knowledge, most recently a twelve year experience at Utah State University in Logan, Utah. Jeff graduated from Utah State University with a Bachelor of Science degree in Nutrition and Food Science with emphasis in Culinary Arts and Food Service Management and Business Administration/Marketing. Jeff has been a member of the National Association of College and University Food Services, National Restaurant Association, American Culinary Federation, and Utah Beehive Chapter ACF. Jeff resides in Millville, Utah which is in the heart of Cache valley, just south of Logan. One customer comment received was What a truly wonderful day I can't possibly thank everyone enough for such a fabulous job. They also commented more than once on how much better it was than a Food Show any day and I can't agree more. Jeff Woolley

Meet the Chefs

Dave Jones Corporate Executive Chef & Manager of Business Review
Dave Jones graduated from the California Culinary Academy in San Francisco. He went to work as the Executive Chef at the Pasatiempo Country Club on the Monterey Bay Peninsula of Northern California for 12 years. He was approached in 1995 to move to Utah to become the Executive Chef/Owner for Log Haven Restaurant, where he spent a decade. Prior to joining SYSCO in 2006, he spent a year as the Corporate Chef for the Trio Restaurant Group and Fresco Italian Cafe. Over the years, Dave has received many National Awards - Four Diamond, DIRONA, ZAGAT, Wine Spectator Award of Excellence as well as Local State Awards - Best of State Restaurant, Salt Lake Magazine - Best Salt Lake City Restaurant (several years). Dave was selected by the U.S. Olympic Committee/James Beard Foundation in 2002 as one of the Olympic Chefs. He was also invited to present a dinner at the James Beard House in New York in Fall of 2001. He has appeared in many national publications including Food Arts Magazine, Bon Appetite, Gourmet, Food and Wine, Restaurant Business, and Sunset Magazine. Dave is presently the Corporate Executive Chef for SYSCO Intermountain as well as the Manager of Business Review. I feel the Business Review team is an invaluable resource when you really think of the scope of areas covered under the umbrella and function of the hospitality industry. We are prepared to handle concerns on business levels, cuisine type, educational, and concept/ trends. This value is in many cases more encompassing than independent consultants at a no fee basis. Dave Jones Tamara Shaner, from Mountain House Grill, had this to say following a Customer Connection with Dave and his team: "Just wanted to let you know how much I appreciated all your and your staff's time at the Customer Connection you did for me. I'm able to utilize so much of what you showed me on my spring menu."

Dallas Hughston Business Review Manager/Chef

Dallas began his culinary career as a dishwasher at the age of 15. He quickly worked his way up to cook and has been in the industry for over 20 years. From fast food to fine dining Dallas has a wide scope of expertise. From working summers at the Old Faithful Inn fine dining room to the Executive Chef at Snowbirds Cliffs lodge over the years, Dallas has a formulated a unique simplistic approach to food service. Dallas has a bachelors degree from Northern Arizona University and is currently working on his Masters of Business Administration. Let Dallas show you how you can save money, simplify your business, and upgrade your service levels.

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A Tale of Two Operators

By Dave Jones, Corporate Executive Chef/Manager of Business Review High Volume / Low Margin Costs Food/Beverage 40% Labor, payroll taxes, benefits 22% Controllable 30% Pre-tax profit 8% _____ Total 100% Low Volume / High Margin Costs Food/Beverage 27% Labor, payroll taxes, benefits 35% Controllable/Non Controllable 30% Pre-tax profit 8% _____ Total 100%

As we all know, operating a restaurant has always been challenging. It is certainly more involved than just taking care of your guests and serving good food. The success of a restaurant also depends on good solid fiscal management practices. Generally speaking there are basically two types of restaurants that define the industries extreme. Those that operate at low profit margins and those who operate at higher profit margins. Whats The Difference? The lower profit margin operators typically depend on volume to make a profit. The higher profit margin operators depend less on the volume and more on the greater profit margins. Many operators function somewhere in between these examples. The formulas become somewhat more personal as you consider locations, labor, seating capacities, lease vs. purchase arrange-

ments, debt loads, types of services, to mention a few. As you set your annual budgets all of these factors should be considered in your business plan which in reality becomes your operating plan. See below for two simple cost analysis scenarios as an example. Please keep in mind these scenarios are set at 8% pre-tax profit margins. It would be fair to say by todays standards that pre-tax profits average in the range of 4% to 12% of gross revenue. Whats your game plan? As you can see, these two examples are quite different in food cost/ labor results but consistent in balancing profit contributions. The high volume / low margin operator typically has higher food costs due to price point and more manufactured products. This allows these operators to employ fewer employees and take advantage of less formally trained personnel and therefore reduces the cost of labor. The complete opposite occurs in the low volume / high margin operator where the operator typically employs more formally trained

personnel and tends to fabricate their own food which also requires more staff. This example reduces the food cost but raises the labor costs. The key to establishing your own game plan will depend on what type of operation you have. Chances are, most businesses will fall in the range of low margin high margin. We can help! Our Business Review team of Chefs can help you identify new products or solutions to fit your personal and individual business needs through our Business Reviews / Customer Connections. It is our goal to help our customers succeed whether it is product based, business related issues or educational needs, and our Business Review Team has the answers. Please ask your SYSCO Intermountain Marketing Associate to schedule an appointment today. SYSCO Intermountain is not just another broad line distributor but a partner with resources to fit your needs.

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whats new?

New Items at SYSCO Intermountain

Clear Springs Peruvian Natural Pink Butterfly Rainbow Trout - From the
crystal clear waters of Lake Titicaca come our beautiful Peruvian pink rainbow trout. As South Americas largest freshwater lake, Titicaca is 12,500 feet above sea level between two mountain ranges in the Peruvian Andes. The mountain snow forms the lakes pure, clean waters at 54-57 degrees F. Raised in these pristine waters, our Peruvian pink rainbow trout bring outstanding quality and superior taste to the table every time.

TranSense Premium Buttermilk Biscuits - Zero never tasted so good! With 0 grams of trans fat, TranSense Premium Buttermilk Biscuits have a hearty, made-from-scratch taste with a flaky, buttery texture thats melt-in-your-mouth good!

Kashi/The Seven Whole Grain Company - Customers

love Kashi! Developed in 1984 to satisfy the needs of a health-conscious lifestyle, Kashi products are made from a unique recipe of Seven Whole Grains and Sesame each grain individually selected for its nutritional benefit. Today, we strive to provide true sustenance towards future health. SYSCO now stocks cereals, granola bar and oatmeal varieties!
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Nuovo Pasta - By chefs, for

chefsover 10% of Nuovos workforce has direct chef experience. We stay close to the ever changing trends so we know what chefs need.

New Item Chefs Selection

Dave Jones, SYSCO Intermountain Corporate Chef

# 2100733 - Roasted tomato-goat cheese ravioli with balsamic glazed prawns. # 5710334 - Port Asiago lightly toasted in brown butter served with a pepper crusted steak. # 4451654 - Braised Short rib Ravioli (I know what youre thinking: Braised short rib in the summer?") This is probably my absolute favorite of this line. Perhaps served as a surf and turf by adding some grilled prawns or serve it in a light summer consomm. It would also be great with a wilted spinach salad...Unleash your own creativity! The possibilities with this pasta line are unlimited!

All naturalall Nuovo Pasta products, including color products, are all natural with no additives or preservatives. Hand craftedall fillings are
hand crafted and made by our executive chef and his culinary staff in our own kitchen.

Authenticour pasta is made

from Hard Durum Semolina Flour and whole pasteurize egg thats it! Its produced on machinery shipped from Italy that replicates the mixing and kneading of dough the way a chef would, ensuring a true Italian al dente texture.

Nuovo Pasta is a very exciting new line of filled pastas that SYSCO Intermountain has brought in. These pastas are chef driven and handcrafted from the finest all natural ingredients. The flavor profiles stay close to current trends which allow any chef to incorporate these fine pastas into seasonal menus with their own personal touches. My personal favorite recommendations for the upcoming season are the following: # 8154759 Veal Bolognese filled ravioli which goes perfect with a fresh summer Pomodoro sauce.

Seal Sama Teriyaki Sauce Ever think of cooking as just an excuse to eat sauce? You will after experiencing Seal Samas enticing Teriyaki Sauce by master sushi chef Peggi Whiting. Spice up any daring dish as you glaze, marinate and baste your way to happy taste buds.

Pana Pesca Cobia Fillets

Farm-raised premium skinless, boneless V-cut fillets Individually vacuum-packed 10 day shelf life after thawing Perfect for grilling, baking, sauting Sashimi quality Competitively priced with sustainable supply

whats new?
Dreyers Ice Cream - As the
weather warms up the demand for ice cream snacks rises. Check out these 5 newly stocked items that are sure to please your customers this summer!

BakerSource Imperial Danishes Trellis Assortment

(Raspberry, Apple, Blueberry) Open lattice-topped breakfast Danish filled with premium fruit, glazed with apricot and garnished with imported Nib sugar.

Vienna Assortment
(Apple Caramel Square Knot, Raspberry Square Fold, Cheese Pinwheel) These European-inspired breakfast Danish feature an upscale, intricate folded shape and rich glaze to highlight the bakers craft.

Pillsbury Place & Bake Muffins

Delicious, oven-fresh muffins have never been easier.

Easy preparation!
No thawing required, just pan and bake. Pre-portioned product (muffin pucks) with no measuring required. Minimal prep means little to no labor required.

Try this! Glazed Lemon Poppyseed Mini Loaf

Place three to four Lemon Poppyseed muffin pucks in mini loaf pan. Bake. Combine powdered sugar, orange juice and lemon juice and mix. Pour glaze over slightly cooled loaves.

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Certified Angus Beef Brand Deli Meats

Certified Angus Beef brand roast beef, corned beef and pastrami win cuttings against other leading brands due to their natural beef texture, flavor and juiciness.

Certified Angus Beef Brand Burgers

Choose quality. With over 50 brands of beef, only one makes the cut. Gain a true advantage over your competitors. Our premium burgers are made from Certified Angus Beef brand cuts-the highest quality beef available. Rolled technology gives this burger a made from scratch appearance, enhanced by the explosive flavor only the Certified Angus Beef brand offers.

Available from SYSCO Intermountain Food Services 801-563-6300 www.syscointermountain.com

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Arrezzio Parmesan Cheese

Michaels Omelettes
With frozen precooked egg products, youre always assured of quality, taste and appearance. So your consumers will be delighted with the flavor, while your back-of-the house staff will be equally impressed by the easy preparation and reliability.

Please pass the parm...

Bakers Source Danish Pastries

Petite Danish Assorted flavors including Apple, Strawberry, Cheese and Cinnamon Raisin. Maestro Pastries Our Maestro Pastries are baked in true European tradition. These pastries yield subtle, buttery flavor, matched with carefully selected fruits, cheeses and spices. Grande Includes Cheese Butterfly, Apple Cinnamon, Cherry Cheese & Bear Claw Petite Includes Cheese Butterfly, Cinnamon Snail, Apple Danish and Almond Pocket

Block & Barrel Cheese

SYSCO has the cheese you need for flavor and quality.

YoCream Frozen Yogurt

Gourmet frozen yogurt for ice cream lovers!
YoCream takes pride in producing, in our own dairy, the gourmet frozen yogurt that America loves. Our secret recipe was specially developed to ensure a smooth and creamy taste, and thats why Dannon YoCream Frozen Yogurt keeps customers coming back for more.

Healthy!
We craft our frozen yogurt with one of the highest counts of beneficial live natural yogurt cultures. These cultures are probiotic and must be present in the intestinal tract of the human body to ensure proper balance needed for digestion and good health.

BakerSource Imperial/Karp Muffin Batter

Try Muffin Shots! Just 5 Easy Steps!
1) Place ungreased 4 oz. bakeable espresso cups on a sheet pan. Scoop a level #24 scoop or 2 oz. of batter (your choice of batter) into cups. 2) Bake at 350 degrees F for 15 to 20 min. Muffins should be golden brown and firm to the touch when done. 3) As soon as the muffin cups come out of the oven, take the handle end of a scoop and force it down the center of the muffin creating a well or indent. 4) Using a pastry bag with a star tip, fill the shots with 1 oz. desired flavor of whipped topping or cream cheese icing. 5) Finish the top with a rosette. Garnish each rosette with a condiment that compliments the flavor of each shot (chocolate shavings, chips, drizzle or fruit).

hispanic cuisine

When You Say Menudo, Do You Think of Ricky Martin?

By Mike Gallegos, Hispanic Cuisine Manager Menudo is a traditional Mexican dish; a spicy soup made with tripe. It is often thought of as a hangover remedy, and is traditionally served on special occasions or with family gatherings. The History Menudo is an ethnic dish that has its roots firmly planted in peasant food heritage and poverty. In pre-revolution Mexico, poverty amongst the campesinos was chronic and little if anything that might be prepared as food was left to waste. Usually, the best cuts of meat would go to the hacienda owners while the offal went to the peons. These leftovers consisted of organ meats, brains, head, tails, hooves, etc. Inventive peasant cooks created a soup that made good use of one of the major leftovers: the stomach. As cattle and sheep are ruminant that require lengthy intestinal tracts to digest their diets of grasses and raw seeds, the stomach is one of the largest pieces of offal available from these animals. The Ingredients Classic menudo is basically a slow cooked stew of tripe infused with several varieties of chile peppers and spices. It is presented as a soup and is typically served with corn tortillas or with a white bread roll called bolillos. Typical condiments added to menudo are dried oregano, ground chile flakes, lime juice, and chopped onion. Due to the length of time needed to cook tripe to be tender enough to be edible, menudo is generally cooked in large batches and sold as a special menu item in Mexican restaurants. In some areas menudo is sold as a weekend-only-specialty in regular restaurants and in other areas menudo is made daily, but mostly sold in restaurants and market stalls that specialize in the dish. Menudo Variations There are a number of regional variations on menudo. In northern Mexico, typically hominy is added. Adding pata (beef or pig feet) to the stew is popular but not universal. In some areas of central Mexico, menudo refers to stew of sheep stomach; pancita is the stew of beef stomach. Other variations have clear or green broth rather than the reddish colored color typically seen. A similar stew made with more easily cooked meat is pozole. Interesting Facts The popularity of menudo in Mexico is such that Mexico is a major export market for stomach tripe from the US and Canadian beef producers. Large frozen blocks of imported menudo meat can frequently be seen in Mexican meat markets. The word menudo in Mexico can mean the raw stomach meat as well as the stew. The word tripas normally refers to the small intestines rather than the stomach. Tripas are also eaten, but normally in tacos rather than in a stew.

All the doughs that make you dough.

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If you would like more information on the different types of tripes or if you have an interest in recipes for menudo, please feel free to contact either me at gallegos.mike@int.sysco.com or your SYSCO Marketing Associate.

Menudo
3/#10 SYSCO Casa Solana White Hominy 3435823 10# Packer Scalded Tripe, cleaned 2070506 2 Cups SYSCO Imperial Diced Onion 1705946 1/4 Cup Imperial/McCormick Chili Powder, Light 5228564 2 Tbsp Imperial/McCormick Granulated Garlic 6639165 4 Tbsp SYSCO Classic Salt 4552840 2 Tbsp Imperial/McCormick Mexican Oregano, Whole 5443090 Clean and cut tripe into 2 inch squares. Boil Tripe with 2 tablespoons salt until tender. Add Hominy, onion, chili powder, oregano, garlic and remaining salt to tripe. Bring back to boil, reduce heat and simmer for 30 minutes. Serve and garnish with dice onions, sliced radishes, lemon wedges. Yield: 36/16 oz portions

Casa Solana Chorizo, Potato & Cheese Empanada

Crumbles of mildly spicy chorizo sausage diced potatoes and shreds of Monterey Jack Cheese, finished with a touch of seasoned cheese sauce and folded in a light pastry dough.

Casa Solana Mini Appetizers

Casa Solana Mexican Appetizers are prepared using distinctive blends of herbs and spices and all our tortillas are made from 100% vegetable oil. Everything is fully cooked for ease of preparation.

Serving
Price: $5.99 Cost: $1.02 Profit: $4.97

Total
$215.64 $36.72 $178.92

%
17.03 82.97

SYSCO Imperial Idaho Potatoes

Because Idaho Potatoes mean superior quality!
The versatile Idaho potato is the perfect ingredient in a variety of dishes.

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Support your local business while enjoying the fresh taste of Stone Ground Bakery products.

Stone Ground Bakery

Block & Barrel Tortilla Wraps

Wrap it up! Add variety to your menu with these traditional and flavored wraps. Try this delightful recipe or one of many others that can be found at www.missionfoodservice.com.

Grilled Lamb, Anjou Pear & Caramelized Onion Discs

Ingredients:
1 Block & Barrel Spinach Herb Wrap (#8072787) 1 Block & Barrel Garlic Herb Wrap (#8072795) 4 oz. SYSCO Imperial Caramelized Onions (#1185016) Grilled Minted Lamb (see related recipe) 1/2 SYSCO Imperial Green Anjou Pear, thinly sliced (#8304883) 4 oz. Fresh Goat Cheese, crumbled (#0046128, central warehouse) 3 oz. Fig & Date Chutney (see related recipe)

2 Tbsp. SYSCO Natural Fresh Mint, chopped (#2037109) 1 Tbsp. SYSCO Natural Fresh Parsley, chopped (#2219111) 2 SYSCO Classic Oranges, segmented (#2253029)

Directions:
1. Place butter in saucepan over medium heat. 2. Add pears and onions. Saut 1-2 minutes. 3. Add ginger, sugar and spices. Saut 1-2 minutes. Add orange juice, figs and dates. 4. Bring to a simmer and let mixture reduce by 75 percent. Add in mint, parsley and orange segments. 5. Remove from heat and let cool. 6. Label, date and refrigerate.

Directions:
1. Cut tortillas in 3 rounds, and thinly slice grilled minted lamb. 2. Place caramelized onions on two Spinach Herb and two Garlic Herb tortilla rounds. 3. Top onions with lamb meat, sliced pears and got cheese. 4. Top cheese with opposite tortilla flavors. 5. Place discs on griddle pan or grill, turning once until lightly toasted. 6. Serve with a side of Fig & Date Chutney.

Minted Lamb

Ingredients:
4 lb. SYSCO Imperial Leg of Lamb Meat, cut into 2 cubes (#4032116) 4 Tbsp. SYSCO Natural Fresh Mint, chopped (#2037109) 3 Tbsp. SYSCO Natural Garlic, minced (#1821537) 1/3 cup Jade Mountain Soy Sauce (#3252400) 2 tsp. SYSCO Classic Salt (#4552840) 2 tsp. Imperial/McCormick Black Pepper (#5229356) 2 Tbsp. Vegetable Oil (#4869640) 2 tsp. Imperial/McCormick Paprika (#5229174) 1 Tbsp. House Recipe Sugar (#1801141) 1 SYSCO Classic Orange, thinly sliced (#2253029)

Fig & Date Chutney

Ingredients:
2 Tbsp. Wholesome Farms Unsalted Butter (#9696972) 12 oz. SYSCO Imperial Green Anjou Pear, diced 1/4" (#8304883) 2 Tbsp. Sweet Onion, diced 1/4" (#3812807) 1 Tbsp. Imperial/McCormick Ginger, minced (#5228887) 1/2 cup Light Brown Sugar (#5332473) 1/4 tsp. Imperial/McCormick Cinnamon (#6639512) 1/4 tsp. Imperial/McCormick Allspice (#5228275) 1/4 tsp. SYSCO Classic Salt (#4552840) 3 oz. SYSCO Natural Orange Juice (#3865896) 10 oz. International Supreme Dried Golden Fig, cut into quarters (#3746534, central warehouse) 6 oz. Pitted Date, cut into thirds (#7148034)
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Directions:
1. Place lamb meat in stainless steel bowl, set aside. 2. Whisk together remaining ingredients and pour over lamb meat. Marinate 4-8 hours. Preheat grill to medium heat. Grill Minted Lamb until desired doneness, turning once.

customer highlight

El Habaero Mexican Restaurant

A Variety of Mexico is served on the menu at El Habanero Mexican Restaurant, featuring authentic dishes from many regions of Mexico. Jems Mendez, the owner, is from the Yucatan Peninsula and brings 19 years of experience working in the Mexican restaurant business to El Habanero. Jems has developed a collection of classic family recipes not only from his family but from the chefs, cooks and the servers who have worked with him throughout the years. These time-tested recipes and cooking methods are consistently produced by Rosalio Solorio, the executive chef, who brings together a wonderful selection of savory cuisine such as the Cochinita Pibil, a roasted pork marinated with achiote sauce, wrapped in banana leaves and served with a onion habanero sauce and corn tortillas a signature item that keeps a loyal following of families and friends coming back. Chef Rosalio is very focused on the excellence of his dishes and trusts the consistency and quality of the SYSCO Classic Pork Butt (#1322411) in all his amazing pork entres. The rest of the menu does not disappoint; the appetizer section is filled with tasty starters but crowned by the Habanero Nachos with Carnitas. You simply must try the Amigo Plate - in the combination platter section consisting of a Chile Verde burrito, chile relleno, chicken enchilada and pork tamale. All items are cooked with the same attention and care that the mothers of old Mexico likely served at the last big family gathering. And, of course, Huevos Rancheros is served all day. El Habanero Mexican Restaurant is a culinary discovery! In reviewing Jems background, it is easy to see why El Habanero is such a success. Prior to Jems owning and operating El Habanero, he operated restaurants in Los Angeles and Mexico with his father Reynaldo and brother Jack. He also worked in many other owner-operated restaurants around the country where he developed his philosophy for success. One of the reasons Jems likes working with SYSCO and his SYSCO salesperson Juan, he says, the prices are fair and consistent with the value, variety and quality of the products.

The experience
In a quaint area of Magna, the El Habanero Mexican Restaurant offers a wonderfully cozy, clean and fun atmosphere with happy music playing in the background. The friendly and efficient servers attend to your every need which creates a relaxing and satisfying dining experience. Both the Kids menu and Chefs Lunch Specials are a great value that cannot be beat. Address: 8164 West 3500 South Magna, Utah 84044 Phone: 801.508.1020 Hours: Monday through Saturday: 11:00am to 9:00 pm Take-out and catering for parties of any size is available. Large parties of friends and families are encouraged. Call for reservations. Come on in, youre part of the family!
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Jems Philosophy
Present the best of your experience Learn from the mistakes of others Recruit the hard working and skilled co-workers youve worked with along the way (Chef Rosalio being one of them) Be consistent in front and back of house Be fair with the wages to your staff Be fair with your menu prices to your guests Always be sure that your plate presentation looks nice

customer highlight

East Coast Subs

East Coast Subs began as a dream of Ray Quintana way back at South High School in Salt Lake City, Utah in 1975. A teacher asked his class to prepare a business plan from start to finish. Rays plan was put into action when he opened his first East Coast Subs in November of 1991 in Murray, Utah. The Murray location is still owned and managed by Ray and his family. A second location was opened May of 1997 in South Salt Lake and it has been owned and managed for years by Rays brother-in-law, Gary Marquez and Rays sister Bonnie Marquez with the help of their children. East Coast truly is a family business. We at East Coast Subs believe in making an above average sandwich with fresh, high quality ingredients and selling it for a fair price. This foundation combined with a friendly, clean environment is the basis for the success of East Coast Subs. We feel that every person who enters one of our delis is a family member or close friend. We unlock our doors everyday ready to have a party for our closest acquaintances. We want them all to remember todays lunch party, with a smile and satisfied appetite. Good food and good friends begin at East Coast Subs. When you enter an East Coast Subs dont be surprised if they remember your name and what you ordered the last time you dined there. They are notorious for remembering you

and your children, your grand-children and your friends. It is all part of the East Coast Subs mentality. With 2 locations that are family owned and operated, Ray felt it was time to venture out and franchise a new location. Store number three was opened in February of 2007 in downtown Salt Lake City, Utah by Marnie Leary. Marnie has not looked back for one second (she hasnt had time). The store opened with strong sales and is growing volume rapidly. The menu is comprised of all sub style sandwiches. The bread is baked fresh daily and all meats, cheese and topping are prepared on site. We use only the best of quality and enjoy making it exactly how you order it. We build em after you tell us what you want on em. We are proud of all our subs and by popular demand it has been said our Cheese Steaks (several to choose from) are the best this side of Philly. We hand dip our onion rings (not frozen) and still make our own fry sauce to dip them in. Our fries are

cooked to order and come out to you still hot. Our hot peppers are the best of the best, just ask someone who has tried them! Our subs are 6 inch to 6 foot in length. Sink a Cheese Steak soon! *** Voted Utahs Best Fast Food on MSN.com fall of 2006

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take-out

Take-out Continues to Grow!

By Kari Walk, Marketing Specialist/Editor of Leading Source Magazine Take-out, curbside, home meal replacement these concepts continue to grow in Utah and consumers are loving it! Are you taking advantage of this growing trend? Consider the possibilities! Heres another thought many of these consumers are dualincome families with less time to spend in the kitchen so what to do when entertaining guests? Expand your offerings by adding catering items to your take-out menu! Or consider adding family meal deals! Convenience! Convenience! Convenience! Remember! Convenience is key! What products and services can you provide to become more convenient while offering restaurant-quality meals for patrons to take home? SYSCO offers the products you need for successful take-out! How well foods travel are a huge consideration when setting a plan to focus on take-out in your restaurant. Consumers are looking for restaurant-quality food make sure it maintains the quality and integrity of your restaurant until your guests get it home! SYSCO offers a full line of container options! Check out these hot, new items brought in to meet the demands of your take-out business!

NEW !

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customer highlight

Wings Chevron
highlighted by a plasma-screen TV. Through a walkway is the proprietary Boones Good Eats Grill, which offers a full menu of hamburgers, chicken sandwiches & salads with seating for 60 & another plasma TV. The unique thing about this site is that there are so many proprietary elements, said Oldroyd. We have nine varieties of hot dogs and Mad Moose coffee offering. Weve had some deli operations before, but this is the first full-scale fast-food offering weve had, Boones Good Eats Grill, which is 1,700 square feet and also has a drive-thru. Not only is the site eye-catching, but its early success $115,000 in monthly c-store volume and 90,000 in monthly fuel volume is partly based on being in the right place at the right time. The town was very receptive to us coming in, and in the town itself, there are over 20 subdivisions under construction, so that little area is really growing, said Oldroyd. Flush with the success that WINGS Chevron has wrought, Oldroyd thinks the concept can play in other areas of the state. Were actively looking at high-growth areas in our state to expand this concept, he admitted.

TeamONE Management Group, Farmington, Utah, has climbed to the pinnacle of convenience-store/gasoline station site design in a very short time. At least thats what the results of NPN Magazines Second Annual Site Design Awards are indicating. In judging that was completed in October, TeamONEs WINGS Chevron site in Plain City, Utah was named the winner of this years contest. A simple, yet elegant exterior, combined with creative interior architecture makes this entry a winner, wrote judge Mehrdad Haji-Sharifi, an architect and project manager with RHL Design Group, Inc., Petaluma, Calif., who worked on last years inaugural award-winning site in Millbrae, Calif. This site has fantastic interior marketing and merchandising, and excellent graphics and appeal, added judge Tuck Bettin, general manager of Phoenix-based Cobblestone AutoSpa & Market, an honorable Mention winner in last years contest. It also has a very clean and attractive outside image. This site should win. The kicker is that this is only TeamONEs fifth site, all of them located in Utah, and the first to utilize the WINGS name and site-design philosophy. This site is the result of elements of the sites that weve had before that we threw together, explained Brad Oldroyd, owner of TeamONE Management Group. We thought and thought of name that we liked and we liked this one because it has motion, its an upscale name and can be transportable with other brands, if we choose to go that way. Were definitely interested in expanding it as a brand. Opening in February of this year, WINGS Chevron sits on an 85,000-square-foot parcel of land in rural Plain City, located a few miles northwest of Ogden, Utah. Its a rural area in northern Utah, but a rapidly growing one, home to a large 5A high school, Oldroyd said. We realized going in that we may have been a bit green as the first major retailer in the area, but were very happy with how things have worked out so far. The building was designed and constructed by Hancock & Associates with Hancocks Jason Horspool doing most of the interior design, which includes openceiling construction and stained concrete floors. Graphics were done by Chamberlain Design, with Clark Chamberlain designing various logos that appear in the store. To keep with the aerial motif, many of the light fixtures are in the shape of airplanes, while the dairy case is called the Plain City Dairy Port. Outside, the site has 4 MPDs with a total of 8 fueling stations that dispense Chevron gasoline, along with a WashTec car wash. Inside, in addition to traditional c-store packaged-good offerings, there is a Lucky Dog hot dog section, a proprietary Mad Moose coffee offering, Brew Shack beer cave and extensive fountain offering
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House Recipe Ketchup

Our line of House Recipe Fancy Tomato Ketchup products begins with the extra care our Quality Assurance Team builds into the manufacturing process up-front. It ensures SYSCOs commitment to provide a full and complete line of fancy tomato ketchup products packed with the maximum natural tomato flavor, color and tangy aroma.

italian cuisine

Your Italian Source for the Latest Trends

By Clark Hyde, Italian/Pizza Cuisine Manager Spinach Gnudi with Tomato Vodka Sauce As many of you are aware, Im thrilled to be back home at SYSCO Intermountain. With many years of experience in backof-the-house and now over twenty years at SYSCO, Im ready for new challenges. Trends in our market place will be a big focus as we partner together for your success. In speaking with many of you, I understand that fresh, certified organic, local companies and product integrity is in the minds of us all. I will help source new, innovative, cutting edge products along with the trends. Some friends in New York sent me a couple of their menu items that they are having a lot of success with. Both easy to prepare and highly profitable, gnudi can be served as an entre or as an appetizer. Looking for something different for the quiche-of-the-day? Check out these ideas!
Tomato Vodka Sauce

5889597 Arrezzio X-Virgin Olive Oil Italy 7181050 Arrezzio Pancetta Italian Style Bacon 1367861 Arrezzio Pear Tomatoes Whole Peeled San Marzano Style 5226794 Meadow Gold Half & Half Creamer Vodka Salt & Pepper to taste
Spinach Gnudi

1675925 SYSCO Natural Spinach, fresh 2388833 Arrezzio Ricotta Cheese, fresh 1871011 SYSCO Egg Shell, fresh (yolk only) 1012723 Arrezzio Parmesan Cheese, grated 5229067 SYSCO Nutmeg Spice, ground 4014577 SYSCO All Purpose Flour H & R Pepperoni Onion Quiche 1651736 SYSCO Yellow Onion, fresh 5889597 Arrezzio X-Virgin Olive Oil Italy 9686080 Wholesome Farms Butter Solid USDA AA 4014577 SYSCO All Purpose Flour H & R 1871011 SYSCO Egg Shell, fresh 5226794 Meadow Gold Half & Half Creamer 1037316 Dannon Yogurt, plain 5229067 SYSCO Nutmeg Spice, ground 1131861 SYSCO Imperial Swiss Cheese, shred 1319847 Hormel Pepperoni, diced 2004513 SYSCO Natural Basil Herb, fresh 6894125 SYSCO Imperial Roma Tomato, fresh

SYSCO Classic Fully Cooked Wings

Wing your way to a great menu. 3 reasons to choose fully cooked:
1. Easy preparation saves time and labor costs; cooks right from frozen. 2. Eliminated food safety issues. 3. Piece count range lets the operator calculate consistent serving costs.
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special recognition

Honoring Corrine: An Unsurpassed Work Ethic

with most everybody. It's not hard to do that. And things don't bother me too much. I'm pretty happy most of the time." Beginning at 5:00 a.m., Corrine can be found making fresh cakes and pies every weekday through early afternoon for the patients, cafeteria and catering service. Few of the items that we get in are ready-made or partially-mixed, Holsten said. I love to make desserts from scratch, and they sure do love my desserts when I do bake from scratch. I also set up and deliver the catering with my co-worker. We make a great team. Corrine leads a busy life. She enjoys shopping, visiting with friends and attending her Baptist church. She was born and raised in Arkansas and had taken several cooking classes while attending high school and later moved to Utah with her Uncle Bill. She married Linnard Holston who worked for Southern Pacific Railroad and currently works at the Marshall White Community Center three days a week. Linnard enjoys fishing and hunting. They live happily with two bird dogs, Dotty and Brownie. Corrine was recently honored for her nearly six decades of uninterrupted service at a recent Awards banquet given by hospital staffers. They had a limousine pick her up and gave her flowers.

At Ogden Regional, employees with a great work ethic and attendance are referred to as Corrines. Corrine Holston has been an employee of Ogden Regional Medical Center for 56 years and has never missed a day of work. "I'm a little surprised, too," she says of her robust good health. "I'm so happy that I'm not sickly. I feel bad sometimes, but not sick enough to be at the doctor or something like that." It wasn't always the case. When she was 9 or 10, she had a near deadly bout of pneumonia. "I haven't been down since. I feel good. I don't smoke, I don't drink and I'm busy." "She takes good care of herself. And she's an excellent worker awesome, marvelous," says Yoshie Kishimoto, assistant director of food and nutrition at Ogden Regional. Now 78 years old, Corrine began her career at Ogden Regional on March 5, 1951 at the age of 22. She has held a variety of positions in the kitchen including working in the diet office, the dish room, the cafeteria, meat cook and chef but for the past 40 years has been the baker. Corrines secret to her career longevity is a combination of liking people and being fairly unflappable. "I can get along

31

Lamb Loin Chop

New Zealand bone-in lamb chop, cut T-Bone to porterhouse style from the short loin. Vacuum-sealed and frozen to ensure freshness.

SYSCO Classic Wings

Weve taken the wings everyone loves and made them even better; improving the flavor and crunch of the breading, and the cooking versatility (now pre-browned so you can either fry or bake.)

SYSCO Labels
A survey of 166 foodservice managers reported that DayMark Systems saves an average of 10.6 hours of labor a week and reduces wasted food disposal by $210 per week. FDA requires a First In and First Out rotating of food items. Labeling reduces spoilage and food costs when products are dated correctly. Staff becomes accountable for managing food storage and preparation. Labeling insures product freshness and flavor. Customers frequent restaurants that are reputable for good food that is also safe to eat which impacts the bottom line.

Get the right size can liner.

Liners are made to fit every can container. To measure for the correct liner size bag: Width: Use one-half of the outer circumference of the container. Length: Use the height of the container, plus one-half of the diameter of the container bottom, plus three inches (for overhang). For square or rectangular containers, use the diagonal of the container bottom rather than the diameter. A liner too large wastes money A liner too small increases labor costs SYSCOs large selection provides the right liner size to fit all containers.

ServSafe leads the way in providing the restaurant and foodservice industry with an up-to-date, comprehensive food safety training and certification program.
Schedule your classes with the Utah Restaurant Association!
515 South 700 East, Suite 3D Salt Lake City, Utah 84102 Phone: (801) 322-0123 Fax: 322-0122 Manager certification and food safety classes available! Classes are taught in English and Spanish. ServSafe Classes taught every Wednesday 9:00 am to 5:00 pm. Basic class with test and book ~ $130.00 Class and test only ~ $80.00 Test only or recertify ~ $45.00 Food Handlers classes can be taught for groups of ten of more ~ $15.00 per person Free workplace safety training and much more! Special classes can be set up upon request.

SYSCO Intermountain congratulates the winners of Salt Lake Magazines 10th Annual Dining Awards!
As a sponsor, SYSCO is proud to support the event that recognizes the culinary creativity and achievements of Salt Lakes most talented chefs. Utahs dining scene continues to raise the bar!

SYSCO Clear PET Cups

SYSCOs crystal clear cups are made of durable, shatter resistant Polythylene Terephalate (PET). With both dome and flat lids SYSCOs cups are perfect for smoothies, iced coffee drinks or any cold drink.

The Sterno Group introduces Ambria Flameless Ambria Flameless Cartridge, Tealight and Votive
No spills. No wax changes. No flame. These are just a few of the raves about Ambria Flameless. Eliciting the same warm glow and elegant flicker as real candlelight, the flameless, waxless innovation provides a safe, convenient and hassle-free alternative to flame-based lighting options. Available by special order. See featured products listing for additional, stocked Sterno
items available at SYSCO Intermountain.

local suppliers

SYSCO Intermountain is proud to support and sponsor the local supplier community! We proudly offer products from the following local companies.

UTAH
Apple Beer Corp. Basic Convenience Foods Big J Milling Cargill Salt Cereal Food Chaparros Tamales Colosimos Condies Cream O Weber Daily Foods, Inc. Earthgrains/Metz Fat Boy Ice Cream

Gossner Foods Indulgent Foods Jumbonos Bakeries La Flor Lehi Roller Mills Lowers Food Inc. Malt O Meal Meadow Gold Medicine Lodge Bison Morton Salt Mountain Sales Mountain View Mushroom Nestle USA/Stouffers

Norbest Inc./Western Sales Olympus Gourmet Coffee Pastry Plus Pepperlane Products Piccadilly Limited Schreiber Foods Shepherd Foods Some Utah Dudes Stone Ground Tailsman Foods Treasure Foods Victorias Kitchen Western Nut

Louisiana Gold Red Pepper Sauce represents the gold standard among hot pepper sauces. Our primary ingredients are peppers a secret recipe using several different pepper varieties blended together. The result is a pure pepper flavor and a smoother taste that wont overpower other recipe ingredients or the finished dish. Theres no bitter or abrasive aftertaste, just a richer, smoother flavor profile.

Proudly Supporting Local Suppliers!

COLORADO
Border Foods Continental Sausage Gerards Bakery Honeysmoked Fish Co. Mountain City Meats Ready Foods

IDAHO
20/20 Produce Basic American Foods B&D Foods C&F Foods Clear Springs Foods Fresca Mexican Food Jr Simplot Co. McCain Foods Orowheat Potandon Produce LLC Seneca Foods Corp. Trinidad Benham

Smuckers Jam & Jelly PCs

Malt-O-Meal Cereals

Make sure what you put on the table says youve come to the right place. With a name like Smuckers on your table, theyll know. With a name like Smuckers, it has to be good.

National brand quality for a lot less.

Citavo Organic Coffee: Drink a cup Save a Child!

SYSCO is proud to bring you a new set of Citavo Coffees that benefit both coffeefarming families and at-risk children around the world. These new coffees support childrens charities dedicated to feed, clothe, and educate at risk children in coffee growing countries. This coffee is certified Fair Trade and Organic.

Citavo Fair Trade, Organic, Shade-Grown Coffees available at SYSCO Intermountain:

3836186 3837283 3836509 3837325 3836194 3837291 42/2 oz 42/2 oz 21/8 oz 21/8 oz 6/2 lbs 6/2 lbs Dark Roast Decaf Dark Roast Decaf Dark Roast Decaf

Fair Trade Certified: Fair trade is based on a direct relationship with producers, one in which they are paid a guaranteed living wage. A Fair Trade floor price reduces the devastating effects of the boom-and-bust coffee market on farming families. Organic Production: Helps protect the health of coffee producers and the surrounding environment. No Chemical inputs (i.e. pesticides, synthetic fertilizers) are use in production.

Hand-pulled natural breast tenderloins are the preferred breast cut for incomparable tenderness and flavor. To increase profits and further expand your menu, add these tenders to your order today!

customer highlight

Sniders Brothers Meats - Holladay

Will Wilson worked for his Grandfather Gramps Snider in the late 70s at Sniders in Ogden which had opened a few years earlier. Will and his brother Kevin moved from California for this adventure. Under the guidance and patient training of Gramps they learned the butcher business. Will and his wife Amy decided to open their own business in April of 1992. They bought a location in Holladay and later moved their family. Will and Amie have 4 children who have all been involved in the business at one point or another. Will currently operates a full service butcher shop along with deli meats and take and bake, better known as home meal replacement out of the Holladay location at 6245 South Highland Drive. They offer cut to order steaks, make their own burger and patties, prime rib for the holidays and will (upon request) cook for you jerky and any form of marinating that you can imagine. All meats are USDA Choice. Will maintains high standards on fresh coded product. Think Sniders for fresh made deli sandwiches. fresh pork, lamb, duck and turkey and a variety of meats.

Hours:
Monday - Friday: 9:30 am - 6:30 pm Saturday - 9:00 am - 6:00 pm

Address:
6245 S Highland Dr

Phone:
(801) 272-6469

37

Serene Disposables
Customers on the go? Think Serene to pack it up. SYSCO offers a full line of Serene disposables with a great look!

SYSCO Classic Hinged Containers

Take-out trends continue to grow. SYSCO offers this great line-up of clear hinged containers for your take-out and grab n go needs. Stacking feature increases stability while on display. Fluted corners provide maximum strength to protect food contents from damage during handling and transportation. One hand closure. Packages remain closed while on display keeping contents fresh and appealing.

SYSCO Bright White Dinnerware

SYSCO Sani-Soft Cutlery

Sani-Soft is the ultimate in comfort and quality. The nonslip, soft to the touch handle literally molds to your hand, ensuring a comfortable and secure grip. Made in America, Sani-Soft combines the worlds sharpest hand-honed edge in stain-free, high carbon steel with the softest, most ergonomically designed handle ever!

SYSCO Rosewood Turner

The traditional choice of professionals for quality, comfort and durability. Turners are precision ground for just right flexibility.

customer highlight

Celebration Center - Logan, Utah

The Celebration Centre located in Logan, UT off of highway 89-91 has reason to celebrate. A three year journey has culminated in its grand opening in August of 2006. If you build it, they will come, might be the best phrase to describe the motivation behind Stan Checketts vision in his newest venture. I wanted something that I could pass down to my kids and their kids, said Checketts, CEO of S&S Worldwide Its a work in progress, he continued, meaning it will be progressing long after I am gone. The Celebration Centre includes two go-kart tracks, miniature golf, climbing wall, soft play, indoor merry-goround, over 70 arcade games, Eats N Treats Caf, sky coaster, Checketts patented Screamin Swing, Sky Sling, Coconut Climb, and the one and only Sonic Boom currently the tallest drop ride in the world at 367 feet. With an additional 40 acres to expand across, the Centre already has plans to add bumper boats, a camping and RV Park, paint ball, and the original Bungee Tower that started S&S and Checketts on their successful journey in the amusement industry. The Eats N Treats Caf has over 45 made to order menu items including Jimis World Famous Cheeseburgers,

cupcakes, and cookies. Daily specials are a great value with all 6 under $5.00. A catering menu is also available for groups of 10-50 people starting at $4.00 per person. Logan needed a place for fun. That's why our slogan is Fun for everyone, stated Checketts. With seating at the Event Hall for over 400 people, the Celebration Centre is the perfect place for corporate parties, family reunions, class reunions, birthday parties or a Saturday night date. The Celebration Centres seasonal (June August) hours are 11:00a.m. 10:00 p.m. Monday through Saturday. Off season (September through May) hours are Monday Thursday 4:00 p.m. 8:00 p.m., Friday 4:00 p.m. 9:00 p.m., and Saturdays Noon 9:00 p.m.. For more information about the Celebration Centre, call 435-7524215 or visit it on the web at www.logancelebrationcentre.com.
39

SYSCO Intermountain Items Featured in this Issue

New Items
SUPC
4957433 5711658 5584467 5584472 0238329 3742368 5524707 6487847 8781148 5602786 5602988 5604069 5604073 5177815 5542905 5543143 5543154 5543175 5543180 0344812 2100733 4451654 5710334 8154759 9320201 5804149

Brand
Bakery Chef Clear Springs BakerSource Imperial BakerSource Imperial Haagen Dazs Nestle Nestle Haagen Dazs Dreyer's Kashi Kashi Kashi Kashi Pana Pesca Pillsbury Pillsbury Pillsbury Pillsbury Pillsbury Nuovo Nuovo Nuovo Nuovo Nuovo Nuovo Seal Sama

Pack/Size
120/2.5 OZ 2/5 LB 48/3.5 OZ 48/3.25OZ 24/3.75OZ 12/7 OZ 1/24 CT 24/3.67OZ 12/EA 12/6 CT 12/6 CT. 48/1.9 OZ 1/36 CT 1/22 LB 216/1.5 OZ 216/1.5 OZ 216/1.5 OZ 216/1.5 OZ 216/1.5 OZ 1/5 LB 1/5 LB 1/6 LB 1/5LB 1/6.5 LB 1/5 LB 4/1 GAL

Item Description
Biscuit Buttermilk Zero Transfat Trout Rainbow Butterfly Naturally Pink Danish Assorted Vienna Danish Assorted Trellis Ice Cream Bar Vanilla Milk Chocolate Ice Cream Drum Vanilla w/ Chocolate Layer Ice Cream Sandwich Toll House Cookie Ice Cream Vanilla Milk Chocolate w/ Almonds Ice Cream Dibs Vanilla w/ Crunch Bar Granola Honey Almond Flax 7grn Bar Granola Trail Mix 7 Grain Cereal Oatmeal Assorted Heart-to-Heart Single Serve Cup Cereal Assorted Go-Lean Heart-to-Heart Cobia Filet 2-4 lb Skinless/Boneless Batter Muffin Pucks Lemon Poppyseed Batter Muffin Pucks Banana Nut Batter Muffin Pucks Basic Batter Muffin Pucks Blueberry Batter Muffin Pucks Bran Ravioli Jumbo Seafood Frutti Di Mare Ravioli Cheese Goat Roast Tomato Pasta Ravioli Braised Short Rib Maximus Pasta Ravioli Portabella & Asiago Large Ravioli Veal Bolognese Gigante Ravioli Lobster & Crab Large Round Sauce Teriyaki Chef's Blend

Vendor Name
Bakery Chef Inc Clear Springs Foods Campbell Sales Co Campbell Sales Co Dreyers Edys Grand Ice Cream Dreyers Edys Grand Ice Cream Dreyers Edys Grand Ice Cream Dreyers Edys Grand Ice Cream Dreyers Edys Grand Ice Cream Kellogg Food Away From Home Kellogg Food Away From Home Kellogg Food Away From Home Kellogg Food Away From Home Panapesca Usa Corporation General Mills General Mills General Mills General Mills General Mills Nuovo Pasta Production Ltd Nuovo Pasta Production Ltd Nuovo Pasta Production Ltd Nuovo Pasta Production Ltd Nuovo Pasta Production Ltd Nuovo Pasta Production Ltd Seal Sama Foods, Inc

Canned & Dry Products

SUPC
3999653 5882709 6004576 4029500 4005963 4029518 4136768 6172118 7449051 5809116 8092256 8092330 8214843 8352148 8524571 4280087 8440083 4038360 5130976 5384698 5532650 7297435 8114621 8410953 7794837 4560934 6396949 6638738 6478663 1350255 1350818

Brand
Louisiana Gold Casa Solana Casa Solana SYSCO Classic Heinz Heinz Heinz Heinz Heinz Malt O Meal Malt O Meal Malt O Meal Malt O Meal Malt O Meal Malt O Meal Malt O Meal Malt O Meal LJ Minor's LJ Minor's LJ Minor's LJ Minor's LJ Minor's LJ Minor's LJ Minor's House Recipe House Recipe House Recipe House Recipe Tetley Tetley Tetley

Pack/Size
12/5 OZ 12/#2.5 6/#10 1000/9 GM 6/7LB2OZ 1/3 GAL 1000/9 GM 6/7LB2OZ 2/1.5GAL 4/32 OZ. 4/40 OZ 4/40 OZ 4/40 0Z 4/32 OZ. 4/32 OZ 12/28 OZ 12/28 OZ 12/1 LB 6/1 LB 12/1 LB 6/1 LB 6/14.4Z 6/1 LB 6/14.4OZ 2/1.5GAL 36/14 OZ 1/3 GAL 16/20 OZ 6/20 CT 6/20 CT 6/20 CT

Item Description
Sauce Pepper Red Pepper Chili Green Whole Roasted/Peeled Tomatillo Crushed Ketchup Packet (SYSCO/Heinz) Ketchup Pouch-Pack Fancy (= 6/#10) Ketchup Volume Pack Ketchup Packet Fcy Ketchup Fancy Jug Ketchup Fancy Pouch Dispenser Cereal Fruity Dyno-Bites Cereal Frosted Flakes Cereal Honey & Nut Toasty O'S Cereal Raisin Bran Cereal Corn Bursts Cereal Tootie Fruities Cereal Malt-O-Meal Cereal Hot Maple & Brown Sugar Soup Base Chicken Soup Base Lobster No MSG Soup Base Beef No MSG Added Soup Base Vegetable No MSG Flavor Concentrate Ancho Flavor Concentrate Roasted Garlic Flavor Conconcentrate Chipotle Pepper Iced Tea Concentrate Premium Liquid Unsweetened Ketchup Squeeze Red Bottle Ketchup Bag-In-Box Ketchup Squeeze Red Upside Down Tea Orange Peach Drawstring Tea Bag English Breakfast Tea Bag Earl Grey

Vendor Name
Bruce Foods Bruce Foods Bruce Foods Heinz North America Heinz North America Heinz North America Heinz North America Heinz North America Heinz North America Malt O Meal Malt O Meal Malt O Meal Malt O Meal Malt O Meal Malt O Meal Malt O Meal Malt O Meal Nestle Usa Nestle Usa Nestle Usa Nestle Usa Nestle Usa Nestle Usa Nestle Usa Quick Dispense Red Gold Red Gold Red Gold Tetley Harris Food Group Tetley Harris Food Group Tetley Harris Food Group

40 leading source

1350909 1350933 1483874 4202214 4202255 3355757 3355849

Tetley Tetley Tetley House Recipe House Recipe Butter-It Grill-On

6/20 CT 6/20 CT 6/20 CT 10/100 CT 96/1 OZ 3/1 GAL 3/1 GAL

Tea Bag Lemon Chamomile Tea Bag Herbal Drawstring Assorted Tea Bag Summer Berry Tea Bag Individual Envelopes Tea Bag Iced Without Tape Butter Alternate Liquid ZTF Butter Alternate Salt-Free ZTF

Tetley Harris Food Tetley Harris Food Tetley Harris Food Tetley Harris Food Tetley Harris Food Ventura Foods Llc Ventura Foods Llc

Group Group Group Group Group

Dairy Products
SUPC
1060771 5028725 4792034 1012723 6656953 7360688 0248807 2181519 2433415 5719133 7879737 7882624 8254377 8256323 1566025 1577915 1577956 2519197 3823556 4429817 7218811 7357858

Brand
SYSCO Imperial Messana Messana Arrezzio Michael's SYSCO Classic Block & Barrel Imperial Tilamook Arrezzio Packer Block & Barrel Imperial Arrezzio Block & Barrel Imperial Block & Barrel Imperial YoCream YoCream YoCream YoCream YoCream YoCream YoCream YoCream

Pack/Size
12/16 OZ 1/25 LB 2/12#AVG 6/5 LB 72/3.5 OZ 84/3 OZ 3/5 LB 100/.75 OZ 4/5 LB 6/3.3 LB 8/1.5 LB 8/1.5 LB 6/8#AVG 8/1.5 LB 6/.5 GAL 6/.5 GAL 6/.5 GAL 6/.5 GAL 6/.5GAL 6/.5GAL 6/.5 GAL 6/.5 GAL

Item Description
Cheese Parmesan Grated Shaker Cheese Parmesan Grated Cheese Parmesan Aged Whole Cheese Parmesan Grated Omelet Egg Western Omelet Egg IQF Plain Folded Cheese Cube Cheddar/Swiss/Pepper Jack Cheese Cheddar Med Indiv. Wrapped Cheese Parmesan Shred Fancy Cheese Myzithra Cheese Cheddar Mild Sliced Nat Cheese Provolone Sliced Cheese Swiss Sandwich Cut Gr A Cheese Swiss Sliced Yogurt Softserve Chocolate Lite Yogurt Softserve Peach Lite Yogurt Softserve Strawberry Non-Fat Yogurt Softserve French Vanilla Non-Fat Yogurt Vanilla Alpine White Yogurt Rootbeer Yogurt Cheesecake Non-Fat Yogurt Mix Butter Brickle

Vendor Name
Masson Cheese Masson Cheese Masson Cheese Masson Cheese Michael Foods Michael Foods Pacific Cheese Pacific Cheese Pacific Cheese Pacific Cheese Pacific Cheese Pacific Cheese Pacific Cheese Pacific Cheese Yocream International Yocream International Yocream International Yocream International Yocream International Yocream International Yocream International Yocream International

Frozen Products
SUPC
2290682 3677382 4072435 3470275 5779400 8917486 6433502 6433536 2196152 8848004 1040120 8296907 1009935 1400258 1400266 6183248 6186365 6186407 6194914 6194963 6194989 5817416 5826318 6179824 2001402 0937631 9534736 3798998 8072654

Brand
BakerSource Classic BakerSource Imperial BakerSource Imperial BakerSource Imperial BakerSource Classic BakerSource Classic BakerSource Classic BakerSource Imperial Awrey's Awrey's Bridgford Bridgford Bridgford Bridgford Bridgford BakerSource Imperial BakerSource Imperial BakerSource Imperial BakerSource Imperial BakerSource Imperial BakerSource Imperial BakerSource Classic BakerSource Classic Karp's BakerSource Classic Casa Solana SYSCO Imperial Casa Solana Block & Barrel Classic

Pack/Size
4/24 CT 48/3.5 OZ 60/2.3OZ 72/1.5OZ 12/19.6OZ 2/94 OZ 60/2.5 OZ 60/2 OZ 4/9" 4/46 OZ 100/2.25OZ 100/2.85OZ 60/6 OZ 24/16 OZ 60/6 OZ 2/9 LB 2/9 LB 2/9 LB 2/9 LB 2/9 LB 2/9 LB 2/9 LB 2/9 LB 2/9 LB 50/5 OZ 100/10" 6/2.5 LB 2/4 LB 6/12 CT

Item Description
Danish Assorted Petite 1.25 Oz Danish Assorted Maestro Danish Asst Petite Maestro Muffin Assorted Blueberry/Apple/Banana Nut Bread Fruit Assorted Loaves Brownie Chocolate Decadent No Nut Croissant Margarine Curved Sliced Croissant Butter Curved Cake Layer Marquis Variety #1 Cake Layer Variety #3 Biscuit Buttermilk Round 3" Biscuit Buttermilk Bake-Off Dough Bread Honey Wheat Demi Dough Roll Cinnamon Loaf Gourmet Dough Bread Bavarian Demi Loaf Batter Muffin Blueberry Pail Batter Muffin Raisin Bran Pail Batter Muffin Banana Nut Pail Batter Muffin Cranberry Nut Pail Batter Muffin Honey Corn Pail Batter Muffin Cinnamon Apple Nut Pail Batter Muffin Lemon Poppyseed Pail Batter Muffin Chocolate Chip Pail Batter Muffin Glorious Morning Pretzel Soft King Churro Prefried Mexican Pastry Cheese Stick Mozzeralla Battered 2.75" Appetizer Empanada Chorizo Potato Wrap Tortilla Tomato Basil 12"

Vendor Name
Awrey Bakeries Awrey Bakeries Awrey Bakeries Awrey Bakeries Awrey Bakeries Awrey Bakeries Awrey Bakeries Awrey Bakeries Awrey Bakeries Awrey Bakeries Bridgford Marketing Co Bridgford Marketing Co Bridgford Marketing Co Bridgford Marketing Co Bridgford Marketing Co Hc Brill Company Hc Brill Company Hc Brill Company Hc Brill Company Hc Brill Company Hc Brill Company Hc Brill Company Hc Brill Company Hc Brill Company J&J Snack Foods J&J Snack Foods Mccain Snack Foods Mccain Snack Foods Mission Foods
41

8072787 8072795 8072803 8072811 8155459 8545022 1588375 2181980 2225290 6952964 1619469 1627371 1628494 5324621 5327776 5328020 5380060 5382250 1261759 1787886 4195574 4195582 2518769 2518785 1700335 3505526

Block & Barrel Block & Barrel Block & Barrel Block & Barrel Block & Barrel Mission Rich's Rich's Rich's Rich's Casa Solana Casa Solana Casa Solana Stoneground Stoneground Stoneground Stoneground Stoneground Bonici Pizzano Arrezzio Arrezzio Casa Solana Casa Solana Fred's Fred's

Classic Classic Classic Classic Classic

6/12 CT 6/12 CT 6/12 CT 6/12 CT 6/12 CT 6/12 CT 72/3.5 OZ 96/5.5 OZ 48/4.7 OZ 108/5 OZ 12/1 LB 12/1 LB 12/1 LB 8/12 CT 6/12 PK 12/06 PK 12/12 PK 8/24 PK 2/5 LB 2/5 LB 4/5 LB 4/5 LB 4/4 LB 4/4 LB 4/4 LB 6/24 CT

Wrap Tortilla Spinach Herb 12" Wrap Tortilla Garlic Herb 12" Wrap Tortilla Chipotle Chile Wrap Tortilla Wheat 12" Wrap Tortilla Traditional White 12" Wrap Tortilla Jalapeno Cheese 12" Pizza Crust 7" Traditional Parbaked Dough Pizza Presheeted 7 Inch Pizza Crust Parbaked 7 Inch Dough Roll Cinnamon Cinn-Sational Guacamole Original Poly Guacamole Zesty Poly Avocado Pulp Poly Roll Italian Tuscan Baci Bun Hamburger Redonion 4.5" Bread Hoagie Italian White 6"Ambass Roll Italian Tuscan Baci-Assorted Roll White Dollar French Unsliced Sausage Pizza Topping Chunk Beef Crumble Pizza Top Precooked Sausage Pizza Topping Oldworld Sausage Topping Pizza Zesty Appetizer Burrito Beef & Bean Mini Appetizer Taco Chicken Mini .45 Oz Appetizer Taquito Chicken Mini Appetizer Tamale Beef Mini 1.33 Oz

Mission Foods Mission Foods Mission Foods Mission Foods Mission Foods Mission Foods Rich Products Corp Rich Products Corp Rich Products Corp Rich Products Corp Saleswest/Avomex Saleswest/Avomex Saleswest/Avomex Stone Ground Bakery Stone Ground Bakery Stone Ground Bakery Stone Ground Bakery Stone Ground Bakery Tyson Foods Tpfg Tyson Foods Tpfg Tyson Foods Tpfg Tyson Foods Tpfg Windsor Foods Windsor Foods Windsor Foods Windsor Foods

Meat & Poultry Products

SUPC
4038154 1564921 1624253 2202067 7998487 8144925 8144966 1257138 2344786 3019395 4114005 8920779 0042705 2926897 5590617 5590906 5703752 5706462 5117120 5117518 5218328 8158974 8160103 8162448 9359613 9359662 4690192 4690246 4691149 4691491 6421945 9075946 5598032 6429534 1017649 2078319

Brand
SYSCO Imperial SYSCO Classic SYSCO Classic Barber Barber SYSCO Classic SYSCO Classic SYSCO Classic Goldkist Goldkist Goldkist Goldkist Block & Barrel Black & Barrel Classic Block & Barrel Imperial Block & Barrel CAB CAB CAB CAB CAB FireImp FireImp FireImp SYSCO Classic SYSCO Classic Perdue Perdue Perdue Perdue Block & Barrel Imperial SYSCO Reliance SYSCO Classic Block & Barrel Imperial SYSCO Classic SYSCO Classic

Pack/Size
24/12-14Z 2/5 LB 2/5 LB 320/.5 OZ 40/4 OZ 2/7.5 LB 2/7.5 LB 1/36 LB 1/10 LB 1/10 LB 1/10 LB 44/3.6OZ 2/8-11# 1/8-10#A 3/5-8#AV 4/4-7#AV 2/5-8LBS 2/5-8LBS 20/8 OZ 30/5.3 OZ 40/4 OZ 40/8 OZ 60/5.3 OZ 80/4 OZ 24/10 OZ 24/8 OZ 6/2# 6/2# 6/2 LB 6/2# 8/2.5#AV 40/4OZ 30/5.33Z 2/7-9#AV 1/12 LB 1/10 LB

Item Description
Lamb Rack Frenchd Cap Off Zealand Chicken Tender Buffalo Style Chicken Tender Bread Crunchy 1.5oz Chicken Nugget Breaded White Raw Chicken Breast Filet Supreme Chicken Wing Hot Breaded 1& 2 Chicken Wing All American Breaded Chicken 8pc Breaded Raw Marinated Chicken Wing Honey BBQ Cooked Chicken Meat Diced Marinated All White Chicken Tender Beer Batter 1.6 Oz Chicken Breast Precooked Grill Marked Beef Roast Top Round Split Medium-Rare Beef Pot Roast Cooked Beef Corned Flat Dry Deli Face Beef Pastrami Eye Round 15% Beef Corned Flat Split Beef Pastrami Flat Split Beef Patty 78/22 Rolled Seasoned Beef Patty 78/22 Rolled Seasoned Beef Patty 78/22 Rolled Seasoned Beef Ground Patty Homestyle TJ 8 Beef Ground Patty Homestyle TJ 8 Beef Ground Patty Homestyle TJ 8 Steak Top Sirloin Coulot Seasoned Steak Top Sirloin Coulot Seasoned Ham Cooked Sliced Sandwich Build Beef Roast Sliced Sandwich Build Turkey Breast Oven Roast Sandwich Turkey Breast Smoked Sliced Sandwich Chicken Quarter Cooked Oven Roast Chicken Breast Filet Mesquite Grill Cooked Turkey Burger Woodfire Dark Meat Turkey Breast 3pc Skinless Oil Brown Chicken Drumet Precooked Breaded Chicken Wing O Fire Cooked

Vendor Name
New Zealand Lamb Coop Barber Foods Barber Foods Barber Foods Barber Foods Barber Foods Barber Foods Gold Kist Poultry Gold Kist Poultry Gold Kist Poultry Gold Kist Poultry Gold Kist Poultry Lowers Food Inc Lowers Food Inc Lowers Food Inc Lowers Food Inc Lowers Food Inc Lowers Food Inc Mountain City Meats Mountain City Meats Mountain City Meats Mountain City Meats Mountain City Meats Mountain City Meats Mountain City Meats Mountain City Meats Perdue Farms Inc Perdue Farms Inc Perdue Farms Inc Perdue Farms Inc Perdue Farms Inc Perdue Farms Inc Perdue Farms Inc Perdue Farms Inc Tyson Foods Poultry Tyson Foods Poultry

42 leading source

6548697 6548994 7799059

SYSCO Classic SYSCO Classic SYSCO Classic

2/7.5 LB 1/10 LB 3/5 LB

Chicken Wing Breaded Precooked 1&2 Joint Chicken Wing Fire Cooked 1&2 Jumbo Chicken Wing 1&2 Joint Jumbo Cooked

Tyson Foods Poultry Tyson Foods Poultry Tyson Foods Poultry

Produce
SUPC
7669831 8337503 9006883 1908318 3629433 1008663 1008465 1008473 1008515

Brand
Casa Solana Casa Solana Casa Solana SYSCO Natural SYSCO Classic SYSCO Imperial SYSCO Imperial SYSCO Imperial SYSCO Imperial

Pack/Size
48/2 OZ 8/2# TUB 8/2# BAG 1/24 CT 1/3 LB 1/60 CT 1/90 CT 1/100 CT 1/80 CT

Item Description
Avocado Hass Fresh Halves Avocado Hass 100% Chunky Pulp Avocado Hass 100% Fresh Pulp Lettuce Iceberg Premium Palletized Lettuce Spring Mix Tomato 2 Layer 5x6 Fresh Potato Baking Idaho Fresh Potato Baking Idaho Fresh Potato Baking Idaho

Vendor Name
Avomex Inc Avomex Inc Avomex Inc Baugh Supply Chain Coop Baugh Supply Chain Coop Freshpoint Denver Potandon Produce Llc Potandon Produce Llc Potandon Produce Llc

Non-Foods Products
SUPC
5742846 5743018 5743067 5743133 5743174 5746250 9829086 9829094 9829102 9829110 9829128 9829136 9830605 4086328 4086435 4086443 4240008 4240016 5436761 5436779 6652994 4431102 4431482 9073826 9073875 9073925 9760778 6485098 6488134 6488563 6488589 6488613 5605795 7593999 4050829 4743084 5420419 8451692 0588897 5178702 8580300 9486325 9486408 9486820 9487109 9487133

Brand
SYSCO SYSCO SYSCO SYSCO SYSCO SYSCO SYSCO SYSCO SYSCO SYSCO SYSCO SYSCO SYSCO SERENE SERENE SERENE SERENE SERENE SERENE SERENE SERENE SYSCO SYSCO SYSCO SYSCO SYSCO SYSCO SYSCO Classic SYSCO Classic SYSCO Classic SYSCO Classic SYSCO Classic SYSCO SYSCO SYSCO SYSCO SYSCO Sterno Sterno SYSCO SYSCO SYSCO SYSCO SYSCO SYSCO SYSCO

Pack/Size
500/33 GAL 100/33 GAL 200/55 GAL 100/40-45G 250/40-45G 100/60 GAL 1/1000CT 1/1000CT 1/1000CT 1/1000CT 1/1000CT 1/1000CT 1/500 CT 2/250CT 200/10LB 250/5LB 4/125CT 4/125CT 15/40CT 15/40CT 15/40 CT 10/50CT 10/50 CT 1000/9OZ 1000/10 OZ 1000/12 OZ 1000/7OZ 200/10 IN 500/5 IN 500/6 IN 250/9 IN 250/7 IN 1/10IN 1/8"X3" 72/2HR 24/6HR 24/4HR 12/8OZ 6/600 HR 1/24 CT 1/8 QT 36/4.75OZ 36/7OZ 24/10 3/8 24/9IN 36/7.25IN

Item Description
Liner Trash 33x40 12m Natural Hi-Density Liner Trash 33x39 Black 1.5ml Liner Trash 36x60 Black 1.5ml Liner Trash 40x46 Municipal Black 1.5ml Liner Trash 40x48 17m Nat Hi-Density Liner Trash 38x58 2ml Black Municipal Label Roll Mon Octagon 1" Removable Label Roll Tue Octagon 1" Removable Label Roll Wed Octagon 1" Removable Label Roll Thu Octagon 1" Removable Label Roll Fri Octagon 1" Removable Label Roll Sat Octagon 1"Removable Label Roll Shelf Dissolve 1x2 Tray Food Paper 5lb Carton Carry Barn Carton Carry Barn Plate Paper Heavyweight 8.5in Plate Paper Heavyweight 10.25in Cup Paper Cold Poly 16oz Cup Paper Cold Poly 20 Oz Cup Paper Cold Poly 32 Oz Cup Plastic Clear Soft 16oz Pet Cup Plastic Clear Soft 24oz Pet Cup Plastic Clear Soft Squat Pet 9oz Cup Plastic Clear Soft Pet Cup Plastic Clear Soft Pet 12 Oz Cup Plastic Clear Soft Pet 7z Container Plastic Hinged Clear Container Plastic Hinged Clear Container Plastic Hinged Clear Container Plastic Hinged Clear Container Plastic Hinged ClearHoagie Knife Cook Sanisoft Turner Solid Offset Rosewood Handle Fuel Canned Heat Sterno Solid 7oz Fuel Canned Heatsterno Wick 9oz Fuel Canned Hot Spot Sterno Fuel Gas Butane Canister Cartridge Fuel Flameless (avail. through Central Warehouse) Steak Knife Round Tip Wooden Handle Chafer Economy Stainless Steel Dish Fruit Bright White Bouillon Cup Bright White Plate Bright White Plate Bright White Plate Bright White

Vendor Name
Covalence Plastics Liners Covalence Plastics Liners Covalence Plastics Liners Covalence Plastics Liners Covalence Plastics Liners Covalence Plastics Liners Daymark Food Safety Syst Daymark Food Safety Syst Daymark Food Safety Syst Daymark Food Safety Syst Daymark Food Safety Syst Daymark Food Safety Syst Daymark Food Safety Syst Georgia Pacific Dixie Fdsrvc. Georgia Pacific Dixie Fdsrvc. Georgia Pacific Dixie Fdsrvc. Georgia Pacific Dixie Fdsrvc. Georgia Pacific Dixie Fdsrvc. Georgia Pacific Dixie Fdsrvc. Georgia Pacific Dixie Fdsrvc. Georgia Pacific Dixie Fdsrvc. Prairie Packaging Prairie Packaging Prairie Packaging Prairie Packaging Prairie Packaging Prairie Packaging Reynolds Food Packaging Llc Reynolds Food Packaging Llc Reynolds Food Packaging Llc Reynolds Food Packaging Llc Reynolds Food Packaging Llc Dexter-Russell Dexter-Russell Sterno Group. Sterno Group. Sterno Group. Sterno Group. Sysco Central Whse West World Tableware Inc World Tableware Inc World Tableware Inc World Tableware Inc World Tableware Inc World Tableware Inc World Tableware Inc

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Summer fun is here, and soon the heat will be too...

Make sure youre ready with Imperial Sunkist juices and House Recipe iced tea.