Introduces NEW ITEMSCentennial Foodservice

Volume 1 Issue 1

Mike Polanski

Regina Sales Rep

Mike’s Super Good Ribs

Thai BBQ Pork Ribs

From appetizer to dessert, from seafood to chicken, Centennial Foodservice continues to deliver mouthwatering choices! Discover what’s new this spring…There are few things in life more delicious and satisfying than a plate of barbecue Pork Back Ribs. A glistening, smokey, slow-cooked Pork Back Rib has the potential to be one of the most groan-induc-ingly good foods in existence, especially when enjoyed with a cold, easy-drinking beverage. But who makes the best ribs at Centennial? And what exactly makes a perfect rib? Try these recipes using our Meaty Danish Pork Back Ribs…

Meaty Danish Pork Back Ribs – Skin Off(50800) 12/16 oz | 10x1kg/cs (50792) 16/20 oz | 10x1kg/cs

(50793) 20/24 oz | 10x1kg/cs

Tasty Times

*All portion costs are approximate ** While supplies last ** Substitutions may apply* Centennial Foodservice/B&C Foods are Canadian Based Companies

2 Racks Meaty Danish Back Ribs

2 limes halved1 large piece ginger rough chopped

1 can coconut milk½ tsp salt, ½ tsp pepper

FOR THE SAUCE10 large cloves garlic minced

2 cups peanut oil½ cup fish sauce

½ cup sugar2 tbsp Sambal Oelek chili sauce¼ cup crushed toasted peanuts

¼ cup chopped cilantro

Cut the pork ribs into 2 or 3 bone portions. In a bowl combine rib portions, limes, ginger, coconut milk, salt and pepper and place in a small roasting pan. Cover loosely with tin foil and bake at 350° for 3 - 3 ½ hours or until meat can just be pulled away from the bone. Set aside to cool in its own juices.

In a small saucepan on medium heat, combine garlic and peanut oil. Allow garlic to cook until caramelized. Strain and set garlic aside. In a separate saucepan on medium heat, combine fish sauce, sugar and Sambal Oelek. Bring to a simmer and reduce by ¼. Add caramelized garlic. Set aside. Combine toasted peanuts and cilantro. Set aside. Grill cooked ribs on BBQ at medium heat. Glaze with sauce as they heat. This should take about 10 minutes. Finish glazing ribs and place on a platter. Garnish with toasted peanut and cilantro, and fresh lime wedges.

6 Racks 20/24 Meaty Danish Back Ribs

RUB1 cup packed brown sugar

4 tbsp chili powder3 tbsp paprika

2 tbsp garlic powder1 tbsp onion powder

2 tbsp mustard powder3 tsp chili flakes

2 ½ tbsp kosher salt2 tsp fresh ground black

pepper1 tbsp dry oregano

Tyler GroenesteynKelowna Sales Rep

Liberally coat and massage rub into ribs. Let sit refrigerated for 2-4 hours

Bake in oven or smoke over favorite flavor of wood at 250°F for 2 ½-3 hours (or until tender)

Toss onto a grill on low-medium heat and mop with sauce of your choice, basting continually until ribs are slightly caramelized but not burnt

Chocolate EruptionBe honest. Do you really know anyone who doesn’t love a good cheesecake? We don’t either; which means this Chocolate Eruption Cheesecake should be on your menu. Sometimes you just need a mountain of delicious chocolate!

Chocolate Eruption Mousse Cheesecake – in a sheet cake (78610) pkg. 3 sheets/cs | 64 pc/sheet (precut)

You have to try our new Sausage Bites.Same great taste and quality as our full size sausages but in a desirable 25g bite-size portion. Still ABF, gluten-free, nut and lactose free. Only the best natural ingredients, purest of spices and Rocky Mountain spring water are used in the Centennial Naturally Sausages. Taste the unexpected! Ideal for breakfast, appys and banquets.

Beef and Asiago Spicy Italian Whiskey Garlic (78903) 2x2.5kg/cs (78904) 2x2.5kg/cs (78905) 2x2.5kg/cs

Breaded Pickle SpearsThe fastest growing fried appetizer that provides the crunch and flavour your customers will keep coming back for. This item also holds its crunch for any buffet. Adding BBQ mayo with these pickle spears will make for the perfect dippable appetizer or side.

Breaded Pickle Spears (80076) pkg. 2.27kg/cs

TASTY TIMES | VOLUME 1 ISSUE 1

Crispy Breaded Chicken Thighs

Made from fresh boneless, skinless chicken thighs with a crispy golden brown coating that makes this item always juicy. Fully cooked, ideal for sandwiches, noodle bowls, salads or your main feature item. You’re going to love this chicken.

Crispy Breaded Chicken Thighs (61862) pkg. 2x2kg/cs | approx. 40x100g pc/cs

Snake Bites

Appys, shareables, in a wrap or put your own spin

on this item. These snake bites (breaded chicken bites) come with a little

zesty kick to them, perfect for any social gathering.

Snake Bites (60129) pkg. 2x1kg/cs

Atlantic Snapper

Outstanding quality on this exotic beauty! Consistent sizing for even plate coverage.

Atlantic Snapper Skin/On 6-8oz Fillets VP

(74535) pkg. 1x10lb/cs Other sizes available upon request

VOLUME 1 ISSUE 1 | TASTY TIMES

Korean Fried ChickenLooking for a unique meal idea, get ready to wow your customers with our Korean Fried Chicken. Lightly battered pieces of chicken breast that also comes with Gochujang sauce.

Korean Fried Chicken (60218) pkg. 2x2kg/cs

Crab Cake Mix

Ready to use (IN TUBS) , Maryland blue crab mix recipe. No surimi! This flavorful mix can be more than just a crab cake. Try

a case, and let your creativity & profits soar!

Crab Cake Mix (67003) pkg. 2x3lb tubs/cs

Cold Smoked TunaInterleaf, cold smoked with natural hardwood

made. Great alternative to salmon. Processed in Canada.

Smoked Sliced Albacore Tuna VP

(76216) pkg.15x170g/cs

Victoria (B&C Foods) (250) 544-2333 Kelowna (250) 491-4468 Saskatoon (306) 665-2999

Vancouver (604) 273-5261 Edmonton (780) 465-9991 Regina (306) 522-1696

Prince George (250) 564-5181 Calgary (403) 299-0525 Winnipeg (204) 589-5341

www.centennialfood.com

FROM ALL OF OUR 9 LOCATIONS

The RibeyeA steak everyone can love! An abundance of marbling –

ribbons of fat that melt into the lean as it cooks – delivers that rich beef flavour. Your customers will be back, and bring their neighbours!

SSP Light Ribeye 2x2 AAA SSP Fz (28073) pkg. 5pc/cs | approx. 32kg/cs