rocco’s taco’s tequila bar wows floridasfsn.com/news/images_april-may_19/sfsn april-may...

By J

ohn

P. H

ayward

For

most

of u

s in

th

eS

outh

east food service indu

s-try,

2009 w

ill go

into

the

books as on

e of the tou

ghest

in m

emory. D

eclinin

g sales,risin

g u

nem

ploymen

t an

dm

arket malaise h

ave taken a

toll on n

early every segmen

t.F

or food service brokers,

thou

gh, th

e pain h

as been es-

pecially severe. As th

e indu

s-try’s

ultim

ate m

iddlemen

,brokers serve as catalysts an

dliaison

sto

man

ufactu

rers,distribu

tors and operators in

the flow

of products.

Th

ey’reat th

e sharp en

d of the stick

— an

d usu

ally the first on

esto get poked in

the eye.

Even

in th

e best of times,

the

brokerage

busin

ess is

challen

ging. B

ut th

row in

the

worst econ

omic clim

ate since

the G

reat Depression

, and th

eh

urdles are even

high

er.T

he

nation

al u

nem

ploy-m

ent rate stan

ds at 9.8 per-cen

t, according to th

e U.S

.L

abor Departm

ent, th

e high

-est sin

ce 1982. Region

ally, the

nu

mbers are sim

ilar. Sou

th-

east u

nem

ploymen

t ran

gesfrom

a low of 6.7 percen

t inV

irginia to a h

igh of arou

nd

11 percent in both Florida and

Sou

th C

arolina.

U.S

. Food service in

dustry

sales are projected to top $499billion

this year, accordin

g toT

echn

omic In

c. Th

is wou

ld bea declin

e of 3.8 percent from

2008. Th

e dropoff is concen

-trated largely in

the com

mer-

cial food

service segm

ent.

Tech

nom

ic projects

that

travel and leisu

re-related food

service will see a decrease of

11.3 percent from

’08. Restau

-ran

ts and bars w

ill see a de-crease

of 3.5

percent,

with

full-service

restauran

ts ac-

coun

ting for th

e largest per-

centage of th

is decline.

It’s a difficult en

vironm

ent

for Sou

theast food service bro-

kers.“O

ur

overall bu

siness

is

PRSR

T ST

DU

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osta

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hing

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pany

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AR, F

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Cha

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Serv

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Req

uest

ed

Culinary competitions are

an excellent way to hone

professional skills – espe-cially for students. ChefLucardie

tells about

hisow

n experiences working

with young chefs.PAGE 14

Chef and

restaurateurRobert A. Dickson, a.k.a.the ‘Singing Chef,’ reflectson 45 years in the restau-rant business.

PAGE 6

Read about the newest

products in the food service industry.

PAGE 22

A C

hef’s

Life

Ch

efS

potlight

Pro

du

ct Spotligh

t

Peop

le, Places &

Things

Catch up on the latest industry new

s and events.

PAGE 8

Vol. 33 N

o. 8w

ww

.sfsn.com

Octob

er/Novem

ber 2009

Sou

th C

arolin

a E

atery

Now

in 20th

Yea

r

By L

iisa Su

llivan

At first glan

ce, you m

ayth

ink th

at you’ve h

ad one too

man

y cocktails, but you

r eyesdo n

ot deceive.T

he S

eafareR

estauran

t in S

urfside B

each,

Sou

th C

arolina, offers a tropi-

cal-island th

eme w

here on

e ofits m

ain attraction

s is a la-goon

with

live merm

aids wh

osw

im abou

t entertain

ing an

din

teracting w

ith gu

ests. N

ot only is S

eafare the on

lyrestau

rant

with

sw

imm

ing

merm

aids, but it also offers

the on

ly seafood buffet in

the

Myrtle

Beach

area

with

a

gourm

et selection

of

items

and cookin

g meth

ods. T

his is on

e area that ow

ner

Steph

en K

aros attributes to

the S

eafare’s 20 years of suc-

cess.“W

hile oth

er buffets on

the

Gran

d Stran

d focus on

friedseafood, S

eafare offers baked,broiled,

steamed,

and

rawseafood selection

s as well as

un

ique sign

ature dish

es such

as seafood

strudel

and

Mediterran

ean

spice-rubbed

Mah

i-Mah

i,” he said.

SeaFare RestaurantPuts Traditional Spin on Seafood Buffet

(See S

EA

FA

RE

on

pa

ge 16)

(See S

UR

VE

Y o

n p

ag

e 10)

Su

rvey: Sou

theast B

rokers B

attling R

ecession,

Con

solidation

& M

arket C

han

ges

Diners at Seafare Restaurant inSurfside Beach, South Carolina, aretreated to tw

o things they can’t findanyw

here else – a true gourmet

seafood buffet and a lagoon with

live merm

aids. It’s all part of thetropical island atm

osphere at this20-year-old Grand Strand eaterythat’s operated by veteran StephenKaros and his fam

ily.

®

®

Vol. 43 No. 3 www.sfsn.com April / May 2019

8805

Tam

iami T

rail N

#30

1Na

ples

, FL

3410

8-25

25C

hang

e S

ervi

ce R

eque

sted

Chef Fred Lucardie takes us out to the ballpark.

PAGE 15

A Chef ’s Life

Read about all the latest industry news and happenings.

PAGE 4

People, Places & Things

See the newest products in the food service industry.

PAGES 17 & 19

Product Spotlight

Food Show Photos

Our staff has visited food shows throughout the market.

PAGES 8, 13, & 14

The illustrious career of Chef Wilhelm Gahabka.

PAGE 2

Chef Spotlight

Operating Partner Rocco Mangel of Roc-co’s Taco’s Tequila Bar is an American Dream. He began his career as a bus boy and dish-washer in his home of Brooklyn, New York. He came to South Flor-ida in 1997 and became King of Tacos and opened Rocco’s Ta-cos and Tequila Bar in 2010. His name is syn-onymous with tequila, tacos, tequila, parties, and more tequila. He can often be seen atop the bar, in a pair of white shoes, and with a bottle of tequila pouring a shot down his customer’s throats! This is all with the song Tequila by the Champs playing in the background.

He had a dream to open the best of the best Mexican restaurants. He traveled to Mexico and visited over 60 top Mexican rated restaurants to

develop the best menu possible.

His first restaurant was opened in West Palm Beach, Florida. The number has grown to 9 locations and there are plans to open more. He even opened one in Brooklyn, New York his home.

There are over 425 brands of Tequila and Rocco’s has most of them. It is a Tequila Connoisseur’s dream. Rocco even went to Guadalajara to obtain his Tequila Expert and Master Expert Catador.

This certification shows one with continuous learning and experience

If you run your restaurant by gut and you’re not using restaurant bud-geting, I urge you to stop. You can’t do it anymore – the risk is just too great.

This is why restaurant budgeting is so critical:

Restaurant budgeting takes you from being a reactive management team to a proactive management team. Restaurant budgeting ensures that you know what your financial goals and targets are. This allows you to exam-ine how you are operating, determine

what systems you have in place that people are not using and what systems you need to put into place to change

Rocco’s Taco’s Tequila Bar Wows Florida

Why Restaurant Budgeting Is So Important

See ROCCO’S TACO’S on page 6

See BUDGETING on page 7

Rocco making guacamole

David Scott Peters

2 SOUTHEAST FOOD SERVICE NEWS APRIL / MAY 2019®2 SOUTHEAST FOOD SERVICE NEWS ®

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Chef Wilhelm Gahabka, C.E.C, was born in Erlangen, Germany. His mother, an excellent cook, inspired his interest and love of cooking. His father was a brew master so food was central grow-ing up in his family home. He graduated from the Culinary In-stitute of Nurnberg, Germany. He apprenticed in some of the best restaurants and hotels in Europe, including the Restaurant La Fat-

toria in Milan, Fairmont Hotel in Monte Carlo, and Hotel Bay-rischer Hof in Munich, Germany. He also was at the Suvretta Hause in St. Moritz, Switzerland, Hotel Le Mèridien Nürnberg Germany, and Hotel Reindls Partenkirchner Hof in Garmisch Partenkirchner Germany.

Chef Wilhelm loved warm weather and the beach. This helped him land in Southwest Florida. He

is currently Executive Chef at Na-ples Lakes Country Club, Naples, Florida, but he is well known in the Naples area. He was at The Regis-try Resort, Naples, Florida for 10 years. He was Chef de Cuisine at the gourmet restaurant Lafite. He was the Corporate Chef for Culinary Concepts, a collection of restaurants in the Southwest Florida area. He opened the ex-clusive Club at Mediterra in 2000. He hosted five Chaine des Rotis-seurs Dinners there and delighted President George and Mrs. Barba-ra Bush with his dinners. He was Executive Chef for The Bay Colo-ny Golf Club from 2004 to 2018. Chef also participated many years in the Naples Winter Wine Festi-val that has raised over $191 mil-lion for children in the Southwest Florida area since 2001. It was here he cooked weekly Camarade-rie de Boudreaux Luncheons.

Chef Wilhelm has a lot of expe-rience and impeccable credentials. He has won many awards. He re-ceived 2 Golden Spoon for the ten best restaurants in Florida. He also received the AAA Four Diamond Award. He was invited to cook by the James Beard Foundation in 1995. He won four silver and four gold medals in the hot food com-petitions competing against other chefs of the ACF. Chef authored a

Foodservice Experts Foodservice Focus

Relationships that Matter Powered Locally

The Recipe for Success Your Foodservice Partner

•  9 States, 13 Offices, and 80 Sales Professionals!

•  Providing you the Best Foodservice Focused Sales Force in the industry!

•  Directed by a Proven & Disciplined Foodservice Sales Model!

PROVIDING INDUSTRY LEADING SOLUTIONS FOR FOODSERVICE PRINCIPALS, DISTRIBUTORS & OPERATORS

Alabama Arkansas Florida Georgia Louisiana Mississippi N. Carolina S. Carolina Tennessee

www.fse.us.com

9 states • 13 offices • 80 sales peopleFood Sales East is the premier Foodservice Sales Agency covering the Southeast. We approach every customer, manufacturer & employee with honesty and integrity as the foundation of our interaction with them.

Chef Wilhelm Gahabka, C.E.C, and his Prestigious Career

Chef Wilhelm Gahabka, C.E.C.

See CHEF WILHELM on page 12

SOUTHEAST FOOD SERVICE NEWS 3®APRIL / MAY 2019

Another exceptional brand from the Smithfield family.

Farmland Shoulder Bacon is the belly bacon alternative with amazing versatility and artisan taste.

as baconyas bacon,without

being bacon.

Shoulder Bacon Monte Cristo Waffle Sandwich with Raspberry Jam

Farmland Shoulder Bacon

Description Item CodeCase Wt

(lb)Case Dimensions

(L x W x H)Case Cube

Case Tare

PalletPattern

Smoked Sliced Shoulder Bacon, 6/3lb. 90070247181520 18 22.625 x 13.250 x 5.250 0.911 1.837 5x10

For more information on adding this unique and versatile product to your menu, contact a Smithfield representative at 888-327-6526 or visit SmithfieldFoodservice.com.

Farmland® Shoulder Bacon

to day’s bacon lovers just can’t get enough.So why not give them something new that tastes just as amazing? If you’re an operator who avoids bacon because of belly market volatility and its associated fluctuating prices, or if you’re already a bacon user just looking for a new and unique flavor for your bacon-loving patrons, Farmland may have just the alternative you’re looking for.

Introducing New Farmland Shoulder Bacon. Made from muscle in the pork shoulder, the meat is very bacon-like in appearance but delivers a slightly different flavor profile. This distinctive taste allows it to be positioned as a more artisan, upscale item in a variety of on-trend signature dishes – but without the added cost!

The bacon is cut in oval strips so it can be used in a variety of traditional bacon applications, while also being perfect for a variety of sandwiches, wraps, etc.

distinctive upscale bacon-flavor profile

the perfect format for menu versatility

Shoulder Bacon Grilled Cheese

- Made from the coppa muscle in the shoulder.

- Not as fatty as belly bacon, with more marbling.

- Lean meat results in a very savory flavor.

- Desirable oval cut gives eye appeal to all applications.

©2018 Smithfield 1018 72955

4 SOUTHEAST FOOD SERVICE NEWS APRIL / MAY 2019®

New HorizonsTrade Show

Presented bySchool Nutrition Association of N.C.

The Ultimate Trade ShowFor Information ContactDawn Ferguson Roth

Phone: 888-204-8204 • E-mail: [email protected]

Trade ShowJune 19, 20198:00am - 2:30pm Koury Convention Center

Greensboro, NC

Exeeds Smart Snack Standards

Smart Snack Standards

Old Wisconsin Fast Fuel Sticks

√ Under 200 caloriesBeef: 30 caloriesTurkey Honey Brown Sugar: 40 calories

√ Sodium levels under 230mgBeef: 190mg sodiumTurkey Honey Brown Sugar: 200mg sodium

√ 10% fat and less than 35% total fat, 0g trans fat

No Saturated fat or trans fatBeef: 1g total fatTurkey Honey Brown Sugar: 1.5mg total fat

√ Less than 35% of the weight from total sugars

Beef: <1g sugarTurkey Honey Brown Sugar: 3g sugar





































Exeeds S

mart

Snack Standards

Smart Snack

Standards

Old Wisconsin

Fast Fuel Sticks

√Under 20

0 calories

Beef: 30

calories

Turkey H

oney Brown

Sugar: 40 calories

√Sodium

levels under 23

0mg

Beef: 19

0mg

sodium

Turkey H

oney Brown

Sugar: 20

0mg

sodium

√10% fat and less than 3

5%

total fat,

0g trans fat

No S

aturated fat or trans fat

Beef: 1g total fat

Turkey H

oney Brown

Sugar: 1.5mg

total fat

√Less than 35

% of the we

ight

from

total sugars

Beef: <1g sugar

Turkey H

oney Brown

Sugar: 3g

sugar

Exeeds Smart

Snack StandardsSm

art Snack Standards

Old Wisconsin

Fast Fuel Sticks

√Under 200 calories

Beef: 30 caloriesTurkey Honey Brown Sugar: 40 calories

√Sodium

levels under 230mg

Beef: 190mg sodium

Turkey Honey Brown Sugar: 200mg sodium

√10%

fat and less than 35%

total fat, 0g trans fat

No Saturated fat or trans fatBeef: 1g total fatTurkey Honey Brown Sugar: 1.5

mg total fat

√Less than 35

% of the weight

from total sugars

Beef: <1g sugar

Turkey Honey Brown Sugar: 3g sugar

Call your local sales representative at 1-800-621-0868 to request a Certificate of Analysis!

Please sign up for the digital copy of Southeast Food Service News at www.sfsn.com. You will be able to download a copy to your computer, tablet, or phone. It is easy to sign up and it will always be at your finger-tips.

The Annual Ryan Wells Foundation Evening with the Chefs will be held May 10, at the Sheraton Sand Key Resort, Clearwater Beach, Flori-da. This year’s event will highlight Russ Kimball, General Manager of the Sheraton Sand Key Resort for 40+ years. Awarding the first scholar-ship in his name will honor his commitment to education.

Congratulations to Florida Food Service, Gainesville, Florida, who received the UniPro Foodservice 2018 Key Distributor Award. The award recognizes member companies for their exceptional accomplish-ments, growth and strong commitment. Florida Food Service has been a member of UniPro since 1970.

Congratulations to Frank Simpson and International Gourmet Products, IGP, based in Cumming, Georgia for purchasing Titletown Cheese Company. The family-owned company makes and processes cheese for retail and food-service uses. Its signature cheese brand is El Preferido. IGP also operates a brokerage division with specialties in pro-teins, pastries, dairy and dry goods. The two lines of business make IGP and Titletown Cheese a good fit, as each built its business as a broker between producers and sellers.

The Loop Pizza Grill, Jacksonville, Florida has hired a new chief marketing officer, Marla Quattrone. She will bring strong expertise in brand strategy and user experience to grow the organization. Naples Lakes Country Club, Naples, Florida, has named Wilhelm Gahabka as Executive Chef.

Select Foodservice, a proud member of IBA, is pleased to announce they have been appointed by Clemens Pork, Liguria Foods, and Hospital-ity Mints for the Middle and East Tennessee markets. Lyons Magnus has appointed The Core Group for the southeast. High Liner Foods appoints Acosta Sales for the Southeast.

Select Foodservice is happy to announce the addition of Wayne Tel-ford and Amy Arnold, both be working in the Middle Tennessee market. Joe LaBella has joined Buona Vita Inc. Regional Manager covering the southeast. HBG Purchasing Solutions welcomes Stephen Otis for Busi-ness Development, based in Greer, South Carolina. Dale Rymer joins Southeastern Sea Products as National Sales Manager. Gilbert Foodser-vice Georgia Team is pleased to announce that Julia McCoy has joined its team. Julia’s responsibilities are managing the US Foods Atlanta Di-vision.

Sorry to report the passing of Rich Garrett of West Palm Beach, Flor-ida. Rich was with Cheney Brothers as a buyer for the past 15 years. We will miss his smile and engaging personality. Our thoughts are with his family.

A reminder that Southeast Food Service News is available for down-load on our website, sfsn.com, where you can also sign up to receive each issue via email. You can follow us on Twitter, twitter.com/sefoodnews.

People, Places & Things


is able to craft the most exquisite tequilas. This is serious business!

Lunch and dinner is available including a late night menu. All items on the menu are fresh. There is a daily special. The guacamole is made fresh tableside. The menu includes tacos, enchiladas, bur-ritos, quesadillas, chimichangas, and molcajetes, Rocco’s defini-tion of a fajita. Anything Mexican

they have it. The sides are typical, yellow rice, black beans, refried beans, sweet plantains, and avoca-do fries. The bar has everything but there are 11 different Special Margaritas.

Rocco gives back. He is a voice for the National Multiple Sclerosis Society. He has received the prestigious MS Society Hope Award for his contributions. He has publically announced his own diagnosis of MS and wants others

to know one can survive the dis-ease. He has also contributed to many other charitable societies.

There is a huge following for Rocco’s Tacos. If one wants the freshest ingredients and authentic Mexican, Rocco’s Taco’s is the best bet. Rocco has created an en-tertaining atmosphere. The wait staff is attentive, knowledgeable, and engaging. This is the place for an authentic taco and a shot of tequila!

770.887.0807 www.igpinc.net

We’ve been in business as long as some of us have been alive.

Our food broker business has been going strong for 47 years and two generations. While other company’s logos become a blur, our name stands for something: consistent coverage.

Now covering the U.S.A. Nationwide.Let us help you.

1.800.486.4717

Rocco’s Taco’s Tequila Bar Wows Florida

Tacos and sides

Rocco’s traditional Margarita

Rocco sharing Tequila shots with his customers

Continued from page 1

Rocco’s interior


your bottom line.Restaurant budgeting is the key-

stone to being profitable on pur-pose, rather than just being lucky.

Your restaurant budget is your plan to success. You stop being reactive – you become proactive, making changes to ensure your food cost stays on track, that your labor cost stays on track. You also use your restaurant budget to measure budgeted against actual. Restaurant budgeting helps you plan for profitability. You don’t hope you’re successful – you plan for it.

I teach that the two most import-ant systems any restaurant should have in place are a restau-rant budget and recipe costing cards. You know what two systems most restaurants never have in place? Budgets and rec-ipe costing cards! The number one reason I hear is, “They’re too hard.” That is an easy excuse to not do a budget and also to

set yourself up for failure. You put your restaurant at risk, your income and your employees’ income at risk when you ignore the important step of putting a budget in place.

David S. Peters-The Restaurant Expert, aside from being the found-er of TheRestaurantExpert.com and serving as a member coach, David is also a dynamic and en-gaging speaker. He is available to present in large group settings tar-geting independent restaurant own-ers, whether they own one location or a multi-unit chain. To learn more about creating a budget please con-tact The Restaurant Expert at 877-457-6278 or visit TheRestaurant-Expert.com.

Family Brands management team and employees are grateful-ly anticipating the final touches on our new and highly advanced meat processing plant, with production scheduled to start the last week in April. We are especially thankful for our customers’ loyalty and pa-tience during this time.

Family Brands is a producer of delicious smoked meats sold under several brands including Elm Hill hot dogs and bologna and Cades Cove award winning BBQ’s. His-torically we have had two plants in operation at our location in Lenoir City Tennessee but in June of 2017 the primary plant suffered a major loss from a fire. During the consid-erable planning, interactions, dem-olition, and construction leading up to the present time, we have con-tinued to operate with the help of several meat companies contracted to produce our products, while our

BBQ and chili plant remained in constant operation. We are grate-ful for the considerable efforts our co-packers have made to maintain our supply.

As we consider the major en-hancements made to the facility, especially the investment in the very best equipment available, far exceeding our insurance coverage, it was purely out of our desire to be the best supplier we could be and our owner’s faith in our team.

Our hallmark has been our sin-gular focus on consistency in our products, regardless of the item or the tier and providing the best val-ue in the same way. To our loyal customers, who have served our products in building their business-es, we are blessed and thankful for your support. As we get underway in our new fully modernized facili-ty, we are anxious to produce your products and grow with you.

Family Brands rebuilds:

Why Restaurant Budgeting Is So Important



TASTE THE TRADITIONTASTE THE TRADITIONTASTE THE TRADITION

America’s best barbeque is pit cooked low and slow.Since 1978 Brookwood Farms has pit smoked pork,

beef and chicken for hours over real charcoal. When the pitmaster says it’s ready, it’s hand pulled, sauced, hand packed and ready as a heat and serve

item for any food service venue.

www.brookwoodfarms.com

New from Maple Leaf Farms

DUCK TENDERSGourmet Marinated

Available with North African or Southeast Asian seasonings

Southeast AsianMarinated Duck TendersProduct Code: 003806610

Case Size: 5/2 lb bagsFrozen

North AfricanMarinated Duck TendersProduct Code: 003805510Case Size: 5/2 lb bagsFrozen

Add on-trend, international flavors to your menu with Maple Leaf Farms Gourmet Marinated Duck Tenders. Spicy North African duck tenders with chili peppers

or curry-based Southeast Asian duck tenders are extremely versatile, easy-to-use and

cook in just minutes.

For information visit mapleleaffarms.com

Sysco West Coast Florida Ethnic Food Show

Bonita Springs, Florida April 2, 2019

Parmesan Pete’s, Marie Della Rocca, Peter Della Rocca; Sysco, Eric Flesvig.

Sysco, Will Fulghom, Robert Limehouse.

DeRomos, Amy Selwa; Sysco, Kirk Perry.


May 27, 2019 - July 28, 2019rebate

behindthe pitTHE ART OF THE PITMASTER

Smithfield takes you into the exclusive world of the most talented professionals in BBQ.Enclosed you will find tremendous savings on a wide variety of productsutlized by world-class pitmasters to craft tender, mouth-watering BBQ.

BBQ Brisket Sandwich

FEATURED FRESH BARBECUE PRODUCTS

distributor sales repMail-In Coupon Corporate Promotion

behindthe pitTHE ART OF THE PITMASTERFEATURED FRESH BARBECUE PRODUCTS

OperatorMail-In Coupon Corporate Promotion


Gold Medal Black Angus Beef Burgers

00070247141804 CHOP,BI,CC,GM,4OZ,10#,Z $2.00

00070247141811 CHOP,BI,CC,GM,5OZ,10#,Z $2.00

00070247144430 CHOP,BI,CC,GM,6OZ,10#,Z $2.00

00070247150219 CHOP,BI,CC,GM,ET12,4OZ,10#,Z $2.00



00070247151742 CHOP,BI,CC,SM,ET12,8OZ,10#,Z $2.00

00070247140968 CHOP,BI,E-E,BUFF,SM,ET12,20#,Z $2.00

00070247162359 CHOP,BI,CC,PHSE,GM,ET12,12OZ,10#,Z $2.00

ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL

smithfield chop shop chops

90070247169559 BKRIB,PK,LN,RC,MEATY,SKLS,IB,12PC,Z $2.00

90070247211111 RIB,ST LOUIS,RC,3.00/DN,IB,10-1PC,Z $2.00

90070247210114 RIB,ST LOUIS,RC,2.5#,IB,12-1PC,Z $2.00

90070800708751 BKRIB,4-7 SHORT RIB PRTNS,LYRD,P/L,CW,Z $2.00

90070247608980 BKRIB,PK,LN,2.5/3.1,VP,4-3PC $2.00

90070800218267 RIB,ST LOUIS,RC,2.76/3.25,VP,6-2PC $2.00

smithfield rib company ribs

Butts

90070800706597 BUTT,PK,BNLS,NKON,1/4`,VP,4-2PC $2.00

90070800867939 BUTT,PK,BI,NKON,1/4`,VP,4-2PC $2.00

Shoulders

90070800122021 SHOULDER,PK,WHL,TRMD,SHNKLESS,F/BBQ,VP,3-1 $2.00

Loins

90070247144563 LOIN,BNLS,RST,ENH20,WH,NTD,GM,VP,2-1PC,Z $2.00

90070247164233 LOIN,BNLS,DRY,CAN,BK,XT,GM,JUL,VP,2-1PC, $2.00

90070800646169 TENDERLOIN,SMFD,UFB,VP,8-2PC $2.00

Belly

90070800216942 BELLY,CC,SKLS,HLF,SMFD,VP,8-1PC $2.00

Rack of Pork

90070800606743 LOIN,RACK OF PORK,10R,SMFD,BLUE,VP,4-1PC $2.00

Rib Pieces

00070247202253 BKRIB,PK,PCS,30#,Z $2.00

10070247210460 BKRIB,3-4 SHORT RIB PRTNS,LYRD,P/L,30# $2.00

Cushions

90070800216683 PICNIC,BNLS,CUSH MT,VP,4/15#CW $2.00

Brisket Bones

00070247161802 BRSKTBONE,PK,FULLCUT,30#NET,Z $2.00

00070800216451 BRSKTBONE,PK,RC,WIDE,P/L,30#NET,Z $2.00


smithfield fresh pork


00070247141804 CHOP,BI,CC,GM,4OZ,10#,Z $2.00

00070247141811 CHOP,BI,CC,GM,5OZ,10#,Z $2.00

00070247144430 CHOP,BI,CC,GM,6OZ,10#,Z $2.00













90070247608980 BKRIB,PK,LN,2.5/3.1,VP,4-3PC $2.00



Butts



Shoulders


Loins




Belly


Rack of Pork


Rib Pieces

00070247202253 BKRIB,PK,PCS,30#,Z $2.00


Cushions


Brisket Bones





Terms and Conditions:Only individual DSRs are eligible, and only one offer per DSR will be honored. Please make requests for no less than $20 and no more than the maximum payout of $500 per DSR. Payouts will only be issued directly to the DSR. Requests must be postmarked no later than September 7, 2019. Allow 10–12 weeks for delivery. This offer is good only on the products listed and is not valid in conjunction with any other Smithfield Culinary Rebate offer. Void where restricted, prohibited or banned.

PLEASE ATTACH DISTRIBUTOR INVOICE COPIES OR INDIVIDUAL DSR PRINTOUTS, INCLUDING YOUR SALESPERSON NAME OR ID FOR PRODUCTS SOLD FROM MAY 27, 2019 - JULY 28, 2019 TO THIS FORM AND SEND TO:

SMITHFIELD CULINARY BBQ BEHIND THE PIT COUPON REDEMPTIONPO BOX 552TRAVERSE CITY, MI 49685

REBATE QUESTIONS? CALL 1-877-570-5504

COUPON CODE: BBQ19DSR

CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)DISTRIBUTOR NAME:ISSUE CHECK TO (DSR NAME):E-MAIL ADDRESS:DSR’S HOME ADDRESS:CITY: STATE: ZIP:DSR’S SOCIAL SECURITY # (FOR 1099 FORM) DSR’S HOME TELEPHONE NUMBER:DSM:

YOU CAN ALSO SUBMIT OFFER FORM AND COPIES OF INVOICES ONLINE AT WWW.RAPIDREBATE.NET FOR MORE INFORMATION ON SMITHFIELD CULINARY PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS,

CONTACT YOUR SMITHFIELD CULINARY REPRESENTATIVE/BROKER OR CALL 1-888-327-6526 WWW.BBQMEANSSMITHFIELD.COM

INSTRUCTIONS FOR SUBMITTING THIS REBATE:

1 Use the grids on the front and back of this page to indicate the number of cases of each product code purchased during the eligible period.

2 Put the total number of cases purchased in the box below.

3 Put the total $ amount of the requested rebate in the box below.

4 Complete the contact info (below) and mail the form, along with required printout/invoice copies, to the address at right.

MAXIMUM PAYOUT IS $500 / MINIMUM PAYOUT IS $20# of $2 CS: X $2.00/CS: = Total $:# of $3 CS: X $3.00/CS: = Total $:# of $4 CS: X $4.00/CS: = Total $:# of $5 CS: X $5.00/CS: = Total $:


Terms and Conditions:Offer limited to foodservice operators only. Chain operators must participate as single units. Contracted chain and bid accounts cannot participate. This coupon may be redeemed for a minimum of $20 up to $250 per individual foodservice operator. Submit this rebate with copies of distributor invoices or distributor printouts verifying valid products were purchased between May 27, 2019 - July 28, 2019. DISTRIBUTOR PRINTOUTS OR INVOICES MUST INCLUDE THE FOLLOWING OPERATOR INFORMATION: Operator Name, Product Purchased, Number of Cases Purchased, Date the Product was Purchased, Invoice Number and Physical Address. Operators must fill out rebate coupon themselves. Distributor tracking reports do not qualify. Bulk redemptions by distributors and/or DSRs are not allowed. Request must be postmarked no later than September 7, 2019. Offer not redeemable in conjunction with any other offer. Operators may submit more than once until the maximum dollar amount is met; however, the initial submission must meet the minimum requirement of $20. Allow 10–12 weeks for delivery. Incomplete or incorrect submissions will delay payment. Void where restricted, prohibited or banned.

PLEASE MAIL THIS COUPON WITH COPIES OF DISTRIBUTOR INVOICES TO:



COUPON CODE: BBQ19OPR

CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)

OPERATION NAME: CONTACT NAME:

E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:

TELEPHONE NUMBER: FAX NUMBER:

DISTRIBUTOR: DSR NAME:

COMMERCIAL F Full Service

{ Casual Theme { Family { Upscale/Fine Dining

F C-Store F Hotel/Motel/Resort

OWNERSHIP F Independent F Local/Regional Chain F National Chain

NON-COMMERCIAL F College/University F Elementary/Secondary School F Business & Industry F Recreational/Entertainment F Transportation Foodservice F Military/Correctional

OWNERSHIP F Contract Management F Self-Operated

PLEASE CHECK THE MARKET SEGMENT YOUR OPERATION/TYPE OF RESTAURANT BELONGS IN:Are you a new Smithfield Culinary customer For a current Smithfield Culinary customer F

Number of meals served per day:

________Breakfast ________Lunch ________Dinner

Approximate dollar volume annual food/beverage purchases:___________




1Use the grids on the front and back of this page to indicate the number of cases of each product code purchased during the eligible period.



4Complete the contact info (below) and segment info (right) and mail the form, along with required printout/invoice copies, to the address at right.



Step 1Log on to RapidRebate.net

Step 2Add product info & upload invoices

Step 3Submit & check status

Redeem this rebate in 10 minutes or less! Submit all the forms online via RapidRebate.net!







dsrs can earn up to $500!Minimum rebate value of $20.

Invoices must be dated May 27, 2019,through July 28, 2019.

operators get up to $250! Minimum rebate value of $20. Invoices must be dated May 27, 2019,through July 28, 2019.

Smokey D’s - Des Moines, IA

DARREN WARTHCool Smoke - Richmond, VA

TUFFY STONEBig Bob Gibson’s - Decatur, AL

CHRIS LILLYBurnt Bean Co. - New Braunfels, TX

ERNEST SAVANTES

Pork

10704051289045 CURLY’S ALL NATURAL SMOKED PULLED PORK $2.00

10704051289069 CURLY’S SMOKED MARINATED PULLED PORK $2.00

10704051289328 CURLY’S ALL NATURAL SMOKED PULLED PORK WITH CAROLINA SAUCE $2.00

90704051682026 CURLY’S SMOKED ST. LOUIS RIBS $5.00

90704051681043 CURLY’S SMOKED LOINBACK RIBS $5.00


90704051269265 CURLY’S PORK CARNITAS $5.00

Beef

90704051287023 CURLY’S SMOKED WHOLE BEEF BRISKET $4.00

10704051287089 CURLY’S SMOKED DOUBLE SLICED BEEF BRISKET $3.00

10704051287119 CURLY’S SMOKED SHREDDED BEEF BRISKET $3.00

90704051270223 CURLY’S BEEF BARBACOA $3.00

Chicken

10704051289144 CURLY’S SMOKED PULLED CHICKEN $2.00

10704051289311 CURLY’S ALL NATURAL RWA PULLED CHICKEN $3.00

10704051289359 CURLY’S ROASTED PULLED CHICKEN $2.00

10704051289397 CURLY’S SMOKED CHICKEN WINGS, 10# $5.00

KC Wild Wings

10070247192124 FARMLAND SMOKE’NFAST KC WILD WINGS, 3/12PC, 9#NET, FROZEN $2.00

00070247194558 FARMLAND SMOKE’NFAST KC WILD WINGS, MINI-2 OZ., 2BAGS, 10#NET, FROZEN $2.00


fully cooked and smoked meats


00070247401403 FARMLAND GM BLACK ANGUS 20/8 OZ GROUND CHUCK PATTIES, 10# CASE $2.00

00070247401397 FARMLAND GM BLACK ANGUS 27/6 OZ GROUND CHUCK PATTIES 10# CASE $2.00

00070247401410 FARMLAND GM BLACK ANGUS 30/5.33 OZ GROUND CHUCK PATTIES, 10# CASE $2.00


Silver Medal Black Angus Beef Burgers

00070247404176 FARMLAND SM BLACK ANGUS 40/4 OZ GROUND BEEF PATTIES, 10# CASE $2.00

00070247404169 FARMLAND SM BLACK ANGUS 30/5.33 OZ GROUND BEEF PATTIES, 10# CASE $2.00

00070247404152 FARMLAND SM BLACK ANGUS 27/6 OZ GROUND BEEF PATTIES 10# CASE $2.00



black angus beef burgers

40046600028202 ECKRICH SMOKED SAUSAGE, 4/3#, FROZEN $2.00

20027815003518 ECKRICH SUPREME SMOKEHOUSE SMOKED SAUSAGE,NC,ROPE, 4/3#, FROZEN $2.00

20027815481736 ECKRICH DOUBLE SMOKED SMOKED SAUSAGE ROPE, 2/5#, FROZEN $2.00

20027815305315 ECKRICH CHEDDAR SMOKED SAUSAGE LINKS, SKINLESS FULLY COOKED, 5/2#, FROZEN $2.00

20027815305322 ECKRICH JALAPENO & CHEDDAR SMOKED SAUSAGE LINKS, SKINLESS FULLY COOKED, 5/2# $2.00

10070247130539 FARMLAND GOLD MEDAL SMOKED SAUSAGE, REG,ROPE,2/5# $2.00

10070247130546 FARMLAND GOLD MEDAL POLKSKA KIELBASA ROPE,2/5# $2.00

00070247135285 FARMLAND GOLD MEDAL POLSKA KIELBASA,4:1,6",10#, FROZEN $2.00


10070247179712 FARMLAND HOT POLISH SAUSAGE,AC,5:1,6",4/5# $4.00

00070247810953 FARMLAND GOLD MEDAL BEEF HOT DOG, 4:1, 10#, FROZEN $2.00


00070247811578 FARMLAND GOLD MEDAL BEEF HOT DOG, 6:1, CN, 10#, FROZEN $2.00

smoked sausage & hot dogs

90070247128594 FARMLAND SILVER MEDAL SMOKED PIT HAM, 14/16#, 2 PC $2.00

90070247193172 FARMLAND NATURAL JUICE SMOKED/CURED STEAMSHIP HAM ROAST, 1 PC $2.00

90070247195558 FARMLAND SMOKE’NFAST CARVEMASTER HAM, 2PC $2.00

90070800915227 FARMLAND SMOKE’NFAST MINI CARVEMASTER, 6PC $2.00

ham

Pork








Beef





Chicken





KC Wild Wings



































ham

FEATURED PACKAGED BARBECUE PRODUCTS


behindthe pitTHE ART OF THE PITMASTERFEATURED PACKAGED BARBECUE PRODUCTS



CONTINUED ON BACK©2019 Smithfield 74188/0519CONTINUED ON BACK©2019 Smithfield 74188/0519

go hog wild in KCTO WIN OUR OPERATOR SWEEPSTAKES!ENTER FOR YOUR CHANCE

VISIT BBQMEANSSMITHFIELD.COMA KANSAS CITY BBQ ADVENTURE.


dsrs can earn up to $500!Minimum rebate value of $20.

Invoices must be dated May 27, 2019,through July 28, 2019.

operators get up to $250! Minimum rebate value of $20. Invoices must be dated May 27, 2019,through July 28, 2019.

Smokey D’s - Des Moines, IA

DARREN WARTHCool Smoke - Richmond, VA

TUFFY STONEBig Bob Gibson’s - Decatur, AL

CHRIS LILLYBurnt Bean Co. - New Braunfels, TX

ERNEST SAVANTES

Pork








Beef





Chicken





KC Wild Wings



































ham

Pork








Beef





Chicken





KC Wild Wings



































ham

FEATURED PACKAGED BARBECUE PRODUCTS


behindthe pitTHE ART OF THE PITMASTERFEATURED PACKAGED BARBECUE PRODUCTS



CONTINUED ON BACK©2019 Smithfield 74188/0519CONTINUED ON BACK©2019 Smithfield 74188/0519

go hog wild in KCTO WIN OUR OPERATOR SWEEPSTAKES!ENTER FOR YOUR CHANCE

VISIT BBQMEANSSMITHFIELD.COMA KANSAS CITY BBQ ADVENTURE.


May 27, 2019 - July 28, 2019rebate


Smithfield takes you into the exclusive world of the most talented professionals in BBQ.Enclosed you will find tremendous savings on a wide variety of productsutlized by world-class pitmasters to craft tender, mouth-watering BBQ.

BBQ Brisket Sandwich

FEATURED FRESH BARBECUE PRODUCTS


behindthe pitTHE ART OF THE PITMASTERFEATURED FRESH BARBECUE PRODUCTS




00070247141804 CHOP,BI,CC,GM,4OZ,10#,Z $2.00

00070247141811 CHOP,BI,CC,GM,5OZ,10#,Z $2.00

00070247144430 CHOP,BI,CC,GM,6OZ,10#,Z $2.00













90070247608980 BKRIB,PK,LN,2.5/3.1,VP,4-3PC $2.00



Butts



Shoulders


Loins




Belly


Rack of Pork


Rib Pieces

00070247202253 BKRIB,PK,PCS,30#,Z $2.00


Cushions


Brisket Bones






00070247141804 CHOP,BI,CC,GM,4OZ,10#,Z $2.00

00070247141811 CHOP,BI,CC,GM,5OZ,10#,Z $2.00

00070247144430 CHOP,BI,CC,GM,6OZ,10#,Z $2.00













90070247608980 BKRIB,PK,LN,2.5/3.1,VP,4-3PC $2.00



Butts



Shoulders


Loins




Belly


Rack of Pork


Rib Pieces

00070247202253 BKRIB,PK,PCS,30#,Z $2.00


Cushions


Brisket Bones





Terms and Conditions:Only individual DSRs are eligible, and only one offer per DSR will be honored. Please make requests for no less than $20 and no more than the maximum payout of $500 per DSR. Payouts will only be issued directly to the DSR. Requests must be postmarked no later than September 7, 2019. Allow 10–12 weeks for delivery. This offer is good only on the products listed and is not valid in conjunction with any other Smithfield Culinary Rebate offer. Void where restricted, prohibited or banned.

PLEASE ATTACH DISTRIBUTOR INVOICE COPIES OR INDIVIDUAL DSR PRINTOUTS, INCLUDING YOUR SALESPERSON NAME OR ID FOR PRODUCTS SOLD FROM MAY 27, 2019 - JULY 28, 2019 TO THIS FORM AND SEND TO:



COUPON CODE: BBQ19DSR

CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)DISTRIBUTOR NAME:ISSUE CHECK TO (DSR NAME):E-MAIL ADDRESS:DSR’S HOME ADDRESS:CITY: STATE: ZIP:DSR’S SOCIAL SECURITY # (FOR 1099 FORM) DSR’S HOME TELEPHONE NUMBER:DSM:




1 Use the grids on the front and back of this page to indicate the number of cases of each product code purchased during the eligible period.



4 Complete the contact info (below) and mail the form, along with required printout/invoice copies, to the address at right.



Terms and Conditions:Offer limited to foodservice operators only. Chain operators must participate as single units. Contracted chain and bid accounts cannot participate. This coupon may be redeemed for a minimum of $20 up to $250 per individual foodservice operator. Submit this rebate with copies of distributor invoices or distributor printouts verifying valid products were purchased between May 27, 2019 - July 28, 2019. DISTRIBUTOR PRINTOUTS OR INVOICES MUST INCLUDE THE FOLLOWING OPERATOR INFORMATION: Operator Name, Product Purchased, Number of Cases Purchased, Date the Product was Purchased, Invoice Number and Physical Address. Operators must fill out rebate coupon themselves. Distributor tracking reports do not qualify. Bulk redemptions by distributors and/or DSRs are not allowed. Request must be postmarked no later than September 7, 2019. Offer not redeemable in conjunction with any other offer. Operators may submit more than once until the maximum dollar amount is met; however, the initial submission must meet the minimum requirement of $20. Allow 10–12 weeks for delivery. Incomplete or incorrect submissions will delay payment. Void where restricted, prohibited or banned.

PLEASE MAIL THIS COUPON WITH COPIES OF DISTRIBUTOR INVOICES TO:



COUPON CODE: BBQ19OPR

CHECK WILL BE MAILED TO THE ADDRESS SHOWN BELOW (PLEASE PRINT)

OPERATION NAME: CONTACT NAME:

E-MAIL ADDRESS:

OPERATION ADDRESS:

CITY: STATE: ZIP:

TELEPHONE NUMBER: FAX NUMBER:

DISTRIBUTOR: DSR NAME:

COMMERCIAL F Full Service

{ Casual Theme { Family { Upscale/Fine Dining

F C-Store F Hotel/Motel/Resort

OWNERSHIP F Independent F Local/Regional Chain F National Chain

NON-COMMERCIAL F College/University F Elementary/Secondary School F Business & Industry F Recreational/Entertainment F Transportation Foodservice F Military/Correctional

OWNERSHIP F Contract Management F Self-Operated

PLEASE CHECK THE MARKET SEGMENT YOUR OPERATION/TYPE OF RESTAURANT BELONGS IN:Are you a new Smithfield Culinary customer For a current Smithfield Culinary customer F

Number of meals served per day:

________Breakfast ________Lunch ________Dinner

Approximate dollar volume annual food/beverage purchases:___________




1Use the grids on the front and back of this page to indicate the number of cases of each product code purchased during the eligible period.



4Complete the contact info (below) and segment info (right) and mail the form, along with required printout/invoice copies, to the address at right.












cookbook while at the Bay Colony Club.

He has made guest appearanc-es at the Bloomfield Country Club in Michigan, Club Med in Marti-nique, West Indies, the CIA Hyde Park, and the White Oak Winery in Sonoma Valley to cook gourmet

dinners. He was featured on the Discovery Channel “Great Chefs of the South”, CNN’s food show. On the Menu, and many local TV shows in Southwest Florida.

His reputation precedes him. He is an open and engaging Chef who leaves smiles on people’s pal-ates wherever he goes.

Grand Mom’s Carrot CakeCake:4 eggs1 ¼ cup vegetable oil2 cups sugar2 tsp vanilla2 cups sifted flour2 tsp baking powder2 tsp baking soda½ tsp salt2 tsp cinnamon1 cup chopped pecans3 cups grated carrotsFrosting:½ cup unsalted butter softened8 oz cream cheese softened1 tsp vanilla3 cups powdered sugar

Beat eggs for 5 minutes, add oil & beat for 1 minute; slowly add the sugar and then the vanilla. Add sifted flour, baking soda & salt. After well combined fold in carrots and nuts. Bake in 9 x 13 baking pan 350 degrees until done.

In large bowl beat softened butter and cream cheese with electric mixer on medium speed 2-3 minutes, scraping bowl occasionally, until smooth and creamy. Stir in powdered sugar. Add more or less for a thick spreadable consistency. Spread or pipe frosting on cooled cake or cupcakes.

Chef Wilhelm Gahabka, C.E.C, and his Prestigious Career

To those who couldn’t care less about some multi-chain, corporate-owned West Coast restaurateur.We feel the same.

SFSN is food service news made for the Southeast, from professionals in the Southeast. We stay relevant by staying local with a focus on small business.Advertise with us. Learn more at SFSN.com



Lillard’s Family Restaurant, Julia Lillard, Joel Lillard.

Orrell’s, Mike Miller, Harry Shepherd.

Orrell’s Food ShowWelcome, North Carolina April 3, 2019

Mickey’s Cafe, Mickey Smith, Wendy Smith.

Orrell’s, Mike Williams; Garys BBQ, Gary Ritchie, Allen Ritchie.

Aunt Bea’s Restaurant, Donna Goins, Lance Knight.

Travis Meats, David Cohn; Orrell’s, Lisa Everhart.

42 Diner, Sarah Peak, Karen Kearns.

Deluxe Drive In Cafe, Beverly Nifong, Shelby Huneycutt.

Brookwood Farms, Burton Wood; Orrell’s, Anne Humphrey.

Orrell’s, Jay Miller, Jeremy Thompson.

Porky’s BBQ, Dania Craft, Michelle Register, Rick Register.

Orrell’s, Tony Orrell, Pam Myers.


Kent Precision, Jeff Simpson; Phillips Foods, Steve Wonser.

Bongards, Buddy Brit; K&W, Bill Allred; MarJac, Nathan Vaughan; GFI, Jeff Humphries.

Gilbert Foodservice Golf Outing-Rock Barn Country ClubConover, North Carolina April 4, 2019

GFI, Mark Toliver, Ray Benfield; UNC Charlotte, Whitney Dupree, Terry Smith.

Carowinds, Kris Siuta; S2S Global, Matt Gaskill, Ray Henry; Don Pancho, Leonardo Guerra.

Showmars, Greg Photopoulo; GFI, Steve Fine, Nick Harvell; Travis Meats, David Cohn.

Just Fresh, Shelly Curtain; Swaggerty’s Sausage, Kyle Stewart; Just Fresh, Rob Curtain; Goodnight Bros, Tony Snow.

Milkco, Richard Jones, Harvey Reese; Franklin Machine Products,Tom Martin.

Showmars, John Vastic; Michigan Turkey, Andrew Spence; Brookwood Farms, Burton Wood; Showmars, Eric Eanes.

Brigs Restaurants, David Brigham; Swaggerty’s Sausage, John Amidei; MarJac, Mike Gravitt; GFI, Steve McLane.

Fineline Settings, Rob Kirby; Brixx Pizza, Richard Shinault; Gilbert Paper & Supply, Ben Moore; HBG, Jeff Phillips.

GFI, Michael Ridlehoover; Fieldale Farms, Kevin Church; MarJac, Russell Moore, Cliff Ross.


By Fred Lucardie, CEC, AAC

Food is integral to our lives. Whether we are planning a cele-bration, corporate fundraiser, local event, or family gathering; food seems to be the star attraction. It can be a simple brunch around the kitchen table, seated dinner at the club, cocktails and hors d’oeuvres, or seven course formal service. Whatever the event, food is import-ant and enhances the experience.

The Tampa Bay area survived the Gasparilla invasion, Florida State Fair, and Strawberry Festival with all its traditional favorites, seasonal offerings, and creative new dishes. Now we are ready to greet another baseball season at Tropicana Field as we look for-ward to watching the Tampa Bay Rays take on all comers.

This is one of Pat’s favorite times of year. She is first and fore-most a Boston Celtics basketball fan, but enjoys baseball almost as much. After the NBA playoffs are done and over, she loves nothing better than to sit in the bleachers and watch the home team play a good game.

I confess to not being much of a sports fan. Driving across the bridge, paying for parking, and fighting my way into the Trop through a raucous crowd is not my idea of heaven. But, I do love get-ting out and trying the new menu items on the board.

Pat is the textbook example of a traditionalist. Pre-food allergies, she was more than content to kick back with hot dogs and soft pret-zels – both slathered with mus-tard. Finished off with something sweet, preferably cold and choco-latey, and she was good to go for the season. Now she is unable to enjoy any of her previous favor-ites, but she still enjoys getting out to the game.

In an effort to make the sports experience more enjoyable, some of the restaurants at Tropicana Field will be open four hours prior to the game. It’s also an attempt to lure the tail-gating revelers in-side and away from their home packed food and beverage. They

are offering special promotions which should be an added incentive to leave the coolers at home and let somebody else deal with the edibles.

Ribs are the stars on the horizon with three new offerings. Traditional ribs dry-rubbed served with coleslaw and a house specialty barbecue sauce. Pork rinds with a dusting of mesquite is also on the menu. And, to kick it up a notch, they are presenting a short-rib grilled cheese sandwich. Sour-dough bread with a horseradish cream, topped with caramelized onions, cheddar cheese, fontina cheese, and finished with Bud-weiser braised short ribs. Sounds like a home run hit to me!

For those looking for a light-er touch there are Chicken Satay Skewers. Thai chicken is char-grilled and served with a peanut sauce and sprinklings of fresh chopped cilantro and chopped

peanuts. The Trop is touting the skewers as an item you can hold in one hand while gripping an ice cold beer in the other. In other words, a food item you can handle as easily as a hot dog as you watch the game.

Or, you may prefer one of the Cuban menu items being offered. Tampa is known for its Cuban

roots. Ropa vieja – a heavenly roasted brisket with sautéed onions and peppers, rice, and plantains piled high in a bowl. Cuban Na-chos – plantain and nacho chips topped with mojo pork, black bean salsa, spicy cheese sauce, and cilantro crema is a crowd pleaser as well.

Seafood lovers are not left out in the cold. They can feast on coco-nut shrimp with a twist. The bread-ing is laced with rum, fried, and accompanied with a sweet pepper jam. Florida’s traditional black grouper fish sandwich is served on a brioche bun topped with remou-lade, lettuce, and tomatoes. Both sound delicious to me.

Sandwich fans can enjoy a Reuben sandwich served on a pretzel roll. Slathered with Thou-sand Island dressing and filled with pastrami, corned beef, Swiss cheese, and sauerkraut. Carved turkey sandwiches with cranberry

relish served on a brioche bun is a popular lighter choice.

If hamburgers are more your style, try the BBQ Cheddar Ba-con Burger. A full half-pound of Angus beef, topped with bacon, cheddar cheese, fried onions, and a special sauce: whiskey barbecue sauce.

If you’re looking for a health-

ier menu, the Trop is offering some new items in that category as well. Edamame can be ordered two ways: traditional with kosher salt or in a spicy version. There is also a Grilled Vegetable Sandwich with grilled seasonal vegetables topped with a basil pesto on a five grain baguette. Vegan bowls and sushi bowls are also available.

Corn on the cob has taken on a new face. Elote (a Mexican style corn) is served with queso fresco, lime and cilantro, and cayenne peppers. Pair that with tacos and/or burritos and I’ll be more than happy. Even the humble hot dog has an eclectic twist: a hot dog wrapped in bacon and deep-fried. Then it’s placed in a potato roll and topped with baked beans and cole slaw.

If you’re craving something sweet there is plenty from which to choose. Cookies, brownies, ices, and ice cream are just waiting for you. Bourbon bread pudding with ice cream is my choice to savor on game day. The new dessert twist is the make your own gourmet ice cream sandwich. You choose the cookies you want to envelop your choice of ice cream. Pat’s choice would be simple. Chocolate chip cookies and chocolate ice cream. She is such a purist!

Encore items returning from the previous season include the Jumbo Pretzel Dog, Pulled Pork Nachos, and Spicy Chicken Sand-wich. Obviously big winners that are back for another run.

Traditional food items are still at the ballpark. Hot dogs, ham-burgers, popcorn, and other family friendly food items can be found at decent prices. Soft drinks, milk shakes, fruit smoothies, and coffee are part of the traditional beverage package.

Grab your sunscreen, sunglass-es, and hats and head out to the ballpark for a fun afternoon. As with all outings, plan on spending some bucks. But, the fun time spent with friends and family is well worth the expenditure.

Bon appetit! Chef Lucardie can be reached

at [email protected]

Old Foods with New Twists at the Ball Park


brookwoodfarms.com

freshfromflorida.com

tampamaid.com

smithfieldfoodservice.com

ffsinc.com

igpinc.net

www.reddiamond.com

orrellsfoodservice.com

horizonfoodbrokers.com

smithfieldfoodservice.com

perduefoodservice.com

yournanskitchen.com

georgiaschoolnutrition.com

richsfoodservice.com

ibafoodservice.com

stclair.com

culinaryresources.biz

foodpartners.us

fse.us.com

kisales.com

$700.00 per year for dual listing in the internet directory and web link at www.SFSN.com Elliott R. Fischer • 404-626-1558 Scott A. Kennedy • 404-862-1064

Searching for New Products or Ideas Online? Be sure to visit these websites!

sna-nc.org

peppersunlimitedofla.com

berryveal.com

buddig.com

mapleleaffarms.com

pmgwins.com gilbertfoods.com viedefrance.com

cheneybrothers.com

F lor idaSchoolNutr i t ionAssociat ion

floridaschoolnutrition.org

®

SOUTHEAST FOOD SERVICE NEWS 17APRIL / MAY 2019 Product Spotlight

The Vegetable Samosa This is for people who are looking

for another Vegetarian Option.Nana’s Kitchen Vegetable samosa

is packed full of Vegetables, authentic spices and Wrapped with a Crispy Parsley Infused Pastry that brings it all together. This product is sold bulk fully cooked, Frozen.

For more information, please contact our sales representation - Food Partners at 1-770-299-1078 or visit www.yournan-askitchen.com

Curley’s Fully Smoked & Cooked RibsCurley’s fully cooked and cooked

ribs offer genuine slow-cooked fla-vor and easy preparation. Curley’s starts with expertly trimmed ribs seasoned with a special spice blend, cooked to perfection for tender, fall-off-the-bone flavor. Ribs are avail-able with or without barbecue sauce, so operators have the ability to add signature sauces, match regional tastes and satisfy patron requests.

For information call 1-800-722-1127 or visit smithfieldfoodservice.com

Monin Fruit PureesMonin Fruit Purées offer real taste

and texture, consistently. Easy to use and perfect for beverage and culinary applications. Monin Fruit Purées require no thawing or refrigeration. Made using only the highest quality fruits and natural flavors for optimal taste.

For information call 800-966-5225 or visit www.monin.com

Reduced Sodium Boneless Turkey Breast RoastJennie-O Turkey reduced

sodium cook-in-film boneless great roast is a raw, natural skin-on, single turkey breast with reduced sodium and delicious oven-roasted flavor.

It also utilizes a cook-in-bag technology that goes from freezer to oven without removing any other packaging. Less roasting time, less raw food handling, fewer safety worries.

For information call 800-328-1756 or visit jennieofoodservice.com

Authentic Corn Tortilla ChipsTacomex corn tortilla chips

have a wide array of sizes, thick-nesses and colors all suitable for dipping and scooping. Zero grams of trans fat, our corn tortilla chips are made with fresh corn that is boiled, steeped and ground in-house for homemade style and real corn taste.

For information call 305-599-0357 or visit www.easyfoodsinc.com

Authentic Cuban BreadLa Segunda Central Bakery

authentic cuban bread is crusty on the outside, soft on the inside. Cuban bread consists of high-glu-ten spring wheat flour created specifically for our bakery.

Let bread thaw in poly bag for one hour at room temperature or until completely thawed. Warm in

convention oven for 2-3 minutes at 350 degrees. Prepare sandwich and then press, do not refrigerate bread.

For information call 813-248-1531 off visit www.cubanbread.com

Naturalfit Black Nitrile Gloves from HandgardsHandgards black nitrile gloves are softer, leaner and offer a gentler fit than

standard nitrile. Ideal for use around mod-erate heat, these nitrile gloves are the choice for cooking and han-dling grease and oils.

High-Quality alter-native for latex. For information call 800-351-8161 or visit www.handgards.com

New Farmland Shoulder BaconFarmland’s new shoulder bacon is

made from muscle in the pork shoulder. The meat is very bacon-like in appear-ance but delivers a slightly different fla-vor profile.

This distinctive taste allows it to be positioned as a more artisan, upscale item in a variety of on trend signature dishes, without the added cost.

For info call-888-327-6526 or visit smithfieldfoodservice.com

Gourmet Marinated Duck Tenders Maple Leaf FarmsAdd on-trend, international flavors

to your menu with Maple Leaf Farms gourmet marinated duck tenders. Spicy North African duck tenders with chili peppers or curry-based Southeast Asian duck tenders are extremely versatile, easy to use and cook in just minutes.


New from Maple Leaf Farms

DUCK TENDERSGourmet Marinated

Available with North African or Southeast Asian seasonings

Southeast AsianMarinated Duck TendersProduct Code: 003806610

Case Size: 5/2 lb bagsFrozen

North AfricanMarinated Duck TendersProduct Code: 003805510Case Size: 5/2 lb bagsFrozen

Add on-trend, international flavors to your menu with Maple Leaf Farms Gourmet Marinated Duck Tenders. Spicy North African duck tenders with chili peppers

or curry-based Southeast Asian duck tenders are extremely versatile, easy-to-use and

cook in just minutes.


Stanislaus Packed From Fresh Tomatoes

When your success depends on the quality of the food you serve, don’t set-tle for less than the best. We are abso-lutely committed to maximizing fresh tomato flavor in every can of Full Red Concentrated Crushed Tomatoes.

For information call 800-327-7201 or visit www.stanislaus.com


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AUGUST/SEPTEMBER

Appetizers

Breakfast Foods

Ad Deadline August 23rd

JUNE / JULY

Hispanic Foods

Snacks, Sauces

Ad Deadline June 21st

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100 Years of the National Restaurant Association ShowThe National Restaurant Association is celebrating its centennial this year. In 1919 about 200 members of the foodservice industry from across 14 U.S. states and Canada gathered to discuss key issues impacting the industry. That convention has since grown into the industry’s largest trade show, with more than 60,000 attendees and about 2,300 exhibitors each year, providing operators, suppliers and others in the foodservice space the opportunity to learn, network and experience.

Celebrate 100 years of new products, technologies and innovations with us. Come to Chicago May 18-21, 2019, to see for yourself what will take your business through the next century.

Top 5 2019 Food Trends:

l Fermentation l Plant-Based foods l Watercress l Seafood l Allergen Safe Foods

SOUTHEAST FOOD SERVICE NEWS 19APRIL / MAY 2019 Product Spotlight

Custom Prints from Handy WacksHandy Wacks has the capability to produce random prints in 1, 2, or 3 colors.

Low minimums and quick turn around. Excellent way for your special print or message. For information call 800-445-4434 or visit www.handywacks.com

Fast & Fancy Mousse Mix from First Food Company

Express yourself with one unique mix for creative indulgence. Great for smoothies, pies, frozen desserts, and salads. Gluten free, 0 trans fat, just add water, whips up in 5 minutes.

For information visit www.first-foodco.com or call 800-527-1866

Berry Veal Osso Buco Fore Shank

Great taste and pleasing visual appeal with ample bone marrow for added flavor. Available in 2 and 3 inch portions.

For information call 800-226-VEAL or visit berryveal.com

Maple Leaf Farms - Oven Roasted Duck Meatballs

Made from boneless duck breast with cheddar cheese and chili pepper, our all natural Duck Meatballs are the perfect bite as a sandwich, soup pasta dish or ap-petizer!

Duck Meatballs have less fat, fewer calories and lower sodium than beef or pork options. More lean, more flavor, more fun! Duck Meatballs are oven roast-ed – all you do is heat and serve.


Sidewinders Fries From SimplotSidewinders fries are bigger than

ever, with four exciting flavors. Their unique shape, fun plating potential and bold, on-trend flavors will attract attention as a one-of-a-kind experience.

Tremendous plate coverage. Menu versatility and outstanding hold time. A signature menu item like no other, only from Simplot. For information call 800-572-7783 or visit simplotfoods.com/sidewinders

Monin Natural Blender Ready Fruit Smoothie Mix

Monin Fruit Smoothie Mixes are made with only natural ingredients with no ar-tificial flavor, color or preservatives. Pour over ice and blend for easy-to-make, con-sistent smoothies, or add to iced tea, lem-onade, cocktails and more for a splash of natural fruit flavor. Monin Fruit Smoothie Mix is aseptically packaged for fresh taste, easy handling, and convenient storage.

For information call 800-966-5225 or visit www.monin.com

Boneless Chicken Wings from BrakebushSo versatile they will fly high

while keeping costs grounded. Fully cooked boneless chicken provides easy preparation, tre-mendous patron appeal and su-per profit potential. Great appe-tizer, side dish or center-of-the-plate item. No added MSG and zero grams trans fat.

For information call 800-933-2121 or visit www.brakebush.com

Brookwood Farms – Pit-Smoked Turkey Breast RoastBrookwood Farms proudly introduces

our first Turkey product. A Pit – Cooked Turkey breast that has been smoked over charcoal for 6 – 7 hours. Our cooking process provides a juicy, smoky flavor unlike any other turkey product on the market. A perfect addition for the holiday season, this product will be great for carv-ing stations, center of the plate options and it will take the turkey sandwich to a whole new level.

Family owned and operated in Siler City, NC since 1978, Broowkood Farms promises delicious pit-cooked BBQ for generations to come. For more informa-tion, call 800-472-4787or visit www.brook-woodfarms.com.

Chef Xpress Azar NutsQuickly and conveniently upscale

menu applications with Chef Xpress from Azar. Azar is home to a wide range of sweet and savory coated nuts in whole, halved, and slivered formats. Turn appetizers, salads, main dishes, sides, soups and desserts into exciting menu items.

For information contact [email protected] or call 800-351-8178 ext 1115.

Old Wisconsin Fast Fuel SticksIncredible protein snacks giving you

the credit you deserve! A high protein, low-calorie and delicious sausage snack that’s a clear choice over sweet and salty snacks.

A delicious way to stay fueled. They meet “Smart Snack” guidelines for healthy snacks, are gluten free and contain no MSG, BHT, BHA, binders or extenders.

For more information call your local sales representative at1-800-621-0868.


SAVE UP TO $100Visit TAMPAMAID.COM/OFFERS to claim your rebate

© 2019 Tampa Maid Foods LLC. All Rights Reserved.

Dipped in our specialty beer batter made with

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