CUSTOMER SPOTLIGHT REGI’S AMERICAN BISTRO

RECIPES1855 PORK TENDERLOIN

WINTER 2013

Recipe ideas - leads back to the Recipe Center on our website where we continually post new and exciting recipe ideas

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Our Featured Brand section highlights one of our many private label brands each month. Here we feature recipe ideas, highlight new items, or give some ideas on how to use our great products!

Links to our Savings Center where we continually post Customer Rebates

Click here to view Market Trends by category to find out how the markets are doing. These are posted weekly on our website

Links to articles featuring new dining trends and ideas

From our chefs to yours! Every month we link back to our “In the Trenches” portion of our website, where our chefs and associates contribute new tips and ideas

Visit www.performancefoodservice.com/customer/Pages/CustomerNewsletter.aspx and fill out your information. You should see Order Up! in your email inbox once a month! Keep on the lookout!

Each month we feature articles we find that will help you run your business on a day-to-day basis

Want to get friends or staff members signed up for Order Up? Forward the email onto them and tell them to hit the “Sign Up Today” button!

Chock-full of recipe ideas, savings opportunities, operating tips, market trends, and much, much more, let us help you in your day-to-day operations!

Want to Sign up for Order Up? Great! Here’s how:

Sign up to get the Performance Foodservice-ROMA monthly newsletter, Order Up!

Ask your Sales Representative for more information.

How To ParticipateEnroll in Bacio Gold Club. (www.baciocheese.com/bacio-gold-club)

Purchase Bacio Cheese.

Performance Foodservice-ROMA will donate $0.10/lb to the American Red Cross for all sales of Bacio® Cheese from 11/18/12 through 02/16/13.

For every pound of Bacio purchased during this time, you will receive a $0.50/lb relief rebate in the form of a cash-loaded Blocks of HopeTM Visa Reward Card mailed directly to you every four weeks.

To learn more, visit www.baciocheese.com/blocksofhope

or call 855-BACIO85 (222-4685)

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A Hurricane Sandy Relief Effort for Pizzerias

Our thoughts go out to all the pizzerias and communities that were impacted by Hurricane Sandy. Blocks of Hope™ provides assistance to pizzerias and their communities by donating 10 cents to the American Red Cross Hurricane Sandy relief effort for every pound of Bacio® Cheese sold through February 16, 2012.

Blocks of Hope also provides a special relief rebate to all Bacio customers during this time.

How to participate

Enroll in Bacio Gold Club (www.baciocheese.com/bacio-gold-club).

Purchase Bacio Cheese.

Performance Foodservice-ROMA will donate $0.10/lb to the American Red Cross for all sales of Bacio® Cheese through 2/16/2013.

For every pound of Bacio purchased during this time, you will receive a $0.50/lb relief rebate in the form of a cash-loaded Blocks of Hope™ Visa Reward Card mailed directly to you every four weeks.

To learn more, visit www.baciocheese.com/blocksofhope or call 855-BACIO85

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We at Performance Foodservice Carroll County take food safety very seriously. In fact we have 13 employees who have become HACCP certified, from warehouse personnel to Category Managers like me. It’s as important to us as distributors as it is to operators like you and here’s why. You work hard to get customers in the door, marketing, menu planning, hiring and training. The stigma of a poor grade by a health inspector, or an illness caused by food contamination, can negatively and severely impact your business and take away the credibility and faith in your operation that you have spent so much time establishing.

Proper glove usage in food handling is one way to stay on track in preventing food contamination. This is a fairly common health violation which can easily be avoided by ensuring all food handlers are practicing the following glove hygiene techniques: • Wash hands thoroughly with warm soapy water for 20 seconds and dry with a

paper towel before putting on gloves. (Hint: Only keep gloves by the sink as a reminder to wash before applying.) • Change gloves whenever you change tasks to reduce chances of cross contamination.• Change gloves when soiled, or within 4 hours if working on the same task.• Replace gloves when you cough, sneeze, handle hair, clothing, money or equip-

ment.

With the importance of glove usage established, choosing the right glove for the task is next. Our First Mark and Silver Source brand gloves are all FDA approved for food handling and cover all of your glove needs. Making sure you use the right glove for each task can also keep you from over-spending on gloves. • Poly gloves – Loose fit for easy on/off. Great for light tasks or when frequent

glove changing is required. Works well for morning prep and pre-portioning. This is your least expensive option. (PFG codes 981280, 981278)

• Vinyl gloves – Offers improved dexterity over loose fitting poly. Great for non-protein food prep and serving. This is a low cost alternative for those with latex allergies. (PFG codes 240776, 240779, 240780, 981305) • Latex gloves – Highest quality excellent tactile sensitivity for delicate work. Great for protein prep, housekeeping, janitorial. (PFG codes 240767, 240782, 240764)

Patti SizemoreNon Foods Category Manager

Getting A HANDle on Food Safety

RYE STREET GOURMET SOUPS

Food Service Benefits of Rye Street Soups

Rye Street soups offer a consistently delicious product from bag to bag, with exceptional quality and flavor that can help build a loyal customer following.Rye Street products are made with:• The finest ingredients• No artificial colors, flavors, or preservatives• Colorful vegetables and tender proteins for

closest to fresh appearance and taste.

Item # Description Pack Size314185 Rye Street Potato with Bacon 4/4 LB314188 Rye Street Chicken Tortilla 4/4 LB314189 Rye Street Minestrone 4/4 LB314200 Rye Street Italian Wedding 4/4 LB314202 Rye Street Chicken Noodle 4/4 LB314203 Rye Street Broccoli Cheddar 4/4 LB

Operational Advantages

Think of Rye Street as an efficiencey expert for comfort food, with operational advantages like these....• Heat Sealed pouch packaging accommodates

more product in a smaller space than tray or bowl containers

• Simple boil-in-bag preparation helps reduce back-of-house labor

• Soups are packed first, then frozen, to limit breaks or tears

• Flexible pouch helps keep packaging waste to a minimum

• 4-pound pouches fit easily into metal third size pans• No measuring; no inconsistent batches• No need for double-boiler

Cold outside.....time to get organized

Operations Spreadsheets:Order guides to help you get your inventory organized with par levels.

Checklist:Let everyone know their responsibilities

before, during, and after the shift.

Training Manuals:Time for a refresher - now is the time to work on employee skills.

...We have all the tools to help!

Evaluations:A tool to evaluate the structure

outside and inside your restaurant.

Marketing:Develop a plan now and delegate the tasks with follow up tracking sheets.

PFG Item #956660354588337957354589354607

Pack Size213/1.5 OZ213/1.5 OZ213.1.5 OZ213/1.5 OZ213/1.5 OZ

DescriptionHopes Cookie Dough Chocolate Chip GourmetHopes Cookie Dough Royale GourmetHopes Cookie Dough Caramel Pecan GourmetHopes Cookie Dough Butter Sugar GourmetHopes Cookie Dough Lemon Cooler Gourmet

For more information contact Jim Davies from Davies Food Brokerage at 410.935.9355

or jim@daviesfood.com

*100% Butter Gourmet Cookie Dough*

*Trans Fat Free*

*Kosher*

The first cookie sells the second cookie!!(Great for incremental sales)

Hope’s Royale

Caramel Pecan

Lemon Cooler

Bake at 290 - 300 degrees

PFG # BRAND DESCRIPTION PACK SIZE331800 EM TREAS COD PORTN 3 OZ BTTRD FZ 1/10 LB331801 EM TREAS COD PORTN 3.75 OZ CNTRY STYLE 1/10 LB331827 EM TREAS COD TNDR 1.25 OZ TFF FZ 1/10 LB331828 EM TREAS GROUPER TNDR 1.25 OZ TFF FZ 1/10 LB244672 EM TREAS OYSTER 20-30 BRD HS CNTRY FRIE 4/2.5LB331834 EM TREAS PANGASIUS FIL SPLIT LIGHTLY BR 1/10 LB331843 EM TREAS PANGASIUS STRIPS LIGHTLY BRD 1/10 LB331829 EM TREAS POLLOCK FIL BTTRD 2-3 OZ TFF F 1/10 LB331797 EM TREAS POLLOCK STRIPS 1.5 OZ BRD PC F 1/10 LB244673 EM TREAS SCALLOP 20-30 CT BRD NAT FZ TF 4/3 LB244635 EM TREAS SHRIMP 16-20 BRD B/F COCONUT F 4/3 LB244633 EM TREAS SHRIMP 16-20 BRD B/F HS IQF TF 4/3 LB244646 EM TREAS SHRIMP 21 UP T/ON BRD ORIENTAL 12/8 OZ244651 EM TREAS SHRIMP 30 UP T/ON BRD ORIENTAL 12/8 OZ331816 EM TREAS SHRIMP 31-35 CT BEER BTTRD TFF 4/2.5 LB331845 EM TREAS SHRIMP 50-60 FAJITA STYLE T/OF 4/3 LB331844 EM TREAS SHRIMP 50-60 SCAMPI STYLE T/OF 4/3 LB244659 EM TREAS SHRIMP BRD 60-80 T/OFF ORIENTA 4/2.5LB331846 EM TREAS SHRIMP SKEWER 10 CT 40-50 TFF 4/3 LB244655 EM TREAS SHRIMP TNDR 40-60 T/OFF BRD TF 4/2.5LB931821 SLVR SRC SHRIMP 12-15 BRD HAND B/F CHN 4/3 LB931817 SLVR SRC SHRIMP 16-20 BRD HAND B/F CHN 4/3 LB931815 SLVR SRC SHRIMP 21-25 BRD HAND B/F CHN 4/3 LB983478 TAMPABAY SHRIMP 31-35 BRD HAND B/F FZ 4/3 LB

$5.00 OFF PER CASEHOMESTYLE COD TENDERS (#331827)

& BEER BATTERED SHRIMP (#331816)

Valid through February 28, 2013

A TASTE SENSATION!!#331816 Beer Battered ShrimpGreat tasting Beer Battered Shrimp is great for: A Signature Appetzier, Feature Shrimp Basket, or Saucing with Buffalo, BBQ, or Sweet Chili Sauce!

YOU CAN’T EAT JUST ONE#331827 Homestyle Cod Tenders

Premium White Flaky Cod Tenders coated in our Exclusive HomeStyle System, great for: Featured Appetizer, Fish Baskets, All You Can Eat

Buffets, Fish Tacos & Wraps

Items in stock at Performance Foodservice Roma Carroll County

Alan Morstein, owner of Regi’s American Bistro has been in the food business for 42

years. He started out working as a waiter in Lan-caster, PA. Then he moved to Ocean City where he opened a deli called Alan’s Deli. He had a lady who worked for him at the deli, who later became his wife, Sande. After some time, he was given an offer he couldn’t resist – they sold the deli and moved back to this area. Alan then took over a place called Cheese Villa at Security Mall and converted it into a deli. While he was working there, the mall in Owings Mills was being built and someone told him there was a concept they wanted to open in the mall that they thought he could do. He went to see the concept, and decided to go for it. He opened a turkey stand, with a partner, in the mall called “Talking Turkey.” They opened another stand in the Galleria Harbor Place, and then started open-ing them in Florida under a different name. Alan and his partner started franchising the locations, and they had over 35 locations, of which they owned eight. Things were going really good, except – they got two really good offers, but none of them were good enough for his part-ner. After 12 years, Alan decided to walk away from the business with nothing. At that point, he hit bottom. He worked with his sister-in-law in home improvement for a while, and then decided to look for a place to

start over. It took Alan about a year and a half to find the right location. He didn’t want to go into a mall, he wanted to be in a neighborhood. And he had to own the building or at least have the op-tion to buy it because he didn’t want to work hard to get it going and then be thrown out. He found the right place, and opened Regi’s American Bistro about 12 years ago! He said they worked hard and struggled to get things going, but they have grown greatly in those 12 years. In early April 2012, they had a fire at the restaurant and were closed for about three months to renovate. After the fire, Alan said they haven’t had to reinvent the brand, because the brand still has strength, there are just so many new places opening everywhere. He says they keep doing new things, advertising, and promot-ing the brand to keep the name out there. It’s also very important to Alan to stay true to the concept of the restaurant, which is fresh-ness. He goes to the farmer’s market often and buys from them. He grows herbs on the roof of his building, and before the fire he had his own crop of bees! Regi’s has lots of repeat neighborhood guests, so Alan likes to keep things changing. He changes the dinner specials at least every other day, and the lunch specials daily. Alan said, “Our menu is extensive – it’s about choices. It would probably be easier to do 15-20 items for lunch and 15-20 items for dinner, but it’s all about choices.”

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Alan works with his chef to develop each of the items on the menu. He is a hands-on owner-operator. When he’s in the restaurant he has to “touch” each table, thank them for being there, and see how their food is coming out. “It’s such a corporate world and so cookie cutter, and so many owners of restaurants who are not doing it for the love of the business but for the income. You’re not in this business for the money, you’re in it for the passion and the theater that is food,” said Alan. Alan went on to explain what he meant by the theater that is food. Going out for dinner should be an experience, and it should start as soon as you walk in the restaurant. The server is on stage creating the perfect experience for you. Alan said, “I believe diners should leave their brains at the door and pick them up when they leave, and in the interim they should have a wonderful experience. It’s up to the server to do that - from a martini list and a wine list, going over things, and explaining the specials, what would go with what, and making sure they don’t over order! It’s about going through the different phases, being an order maker and not an order taker!” Alan’s advice to a future restaurant en-trepreneur is if you’ve never owned a business before, you have to be a cook, then a bartender, then a server, and then a manager first. You need to do these things to build credibility with your staff. You need to be able to do it as good as or

“It’s such a corporate world and so cookie cutter, and so many owners of restaurants who are not doing it for the love of the business, but for the income. You’re not in

this business for the money, you’re in it for the passion

and the theater that is food!”-Alan Morstein, Owner, Regi’s American Bistro

better than your employees. When asked what challenges he is facing now, Alan said, “You always worry about holi-days, building business and developing clientele, paying bills, and keeping the restaurant going.” Alan said he is very glad to have his Per-formance Foodservice Sales Rep, Abby. He said they have a very good relationship. He may bust her on some prices, but she’s going to get the or-der. Performance Foodservice has been working with Regi’s since it was opened! For social media, Regi’s uses Facebook, and Open Table, as well as their website. Alan said Open Table is a must! They promote your restaurant for you, and your guests can make res-ervations online and it goes right into the system in the restaurant.

Campbell’s SoupsPERFORMANCE# MFG# Item Description Pack

66204 08186 Chili Con Carne 3/4 lb.66255 08297 Chicken Gumbo 3/4 lb.88147 08241 Maryland Style Crab Soup 3/4 lb.51512 11921 Cream Of Potato W/Bacon 3/4 lb.88124 08167 Minestrone Soup 3/4 lb.54806 08180 Split Pea with Ham Soup 3/4 lb.39744 11925 Tomato Florentine with Pasta Soup 3/4 lb.66257 08251 Veg Lumberjack Soup 3/4 lb.47716 11340 Vegetarian Garden Vegetable Soup 3/4 lb.

StockPot Premium SoupsPERFORMANCE# MFG# Item Description Pack

879041 17406 Bayside Crab & Cream Bisque 4/4 lb.888201 16836 Lobster W/Sherry Bisque 4/4 lb.888199 16835 Roasted Red Pepper & Smoked Gouda Bisque 4/4 lb.

Minestrone Soup Lobster W/Sherry Bisque Tomato Florentine w/ Pasta Soup

CAMPBELL’S PROVIDES A WIDE VARIETY OF PATRON INSPIRED SOUPS.

Let KeyImpact Find the PERFECT Soup for your Operation

PERFORMANCE# MFG# Now In Stock Pack

328050 2615 BBQ Pulled Pork on Cornbread Cake 100 Ct.

895040 360 Satay Chicken 100 Ct.

321282 2326 Cuban Spring Roll 100 Ct.

320566 2622 Braised Short Rib & Manchego Empanada 100 Ct.

327764 2214 Churrasco Chimichurri 100 Ct.

352547 1804 Brochettes Beef Peruvian Style (Anticucho) 100 Ct.

352563 511Artichoke Hearts Stuffed with Goat Cheese Mousse Crusted with Parmesan

100 Ct.

352557 420 Goat Cheese & Roasted Bell Peppers in Fillo Triangles 100 Ct.

352558 304 Beef & Blue Cheese Wrapped in Bacon 100 Ct.

352556 2616 Lamb Marrakesh Mini 100 Ct.

Now In Stock At PERFORMANCE Foodservice - Carroll County

2012

1029

-053

3For More Information Please Contact KeyImpact Sales & Systems, Inc.

Regina Leonard at 443-994-2025 | Dan Gruver at 717-465-0126 www.kisales.com

3 Great Uses, 1 Unique Product.

featuring CREAMY SPINACH AND ARTICHOKE

SCAN HERE to request a sample.* Always cook thoroughly. Heat slowly to 180° F and hold for 10 minutes.© H.J. Heinz Company, L.P. 2012. All rights reserved.

Introducing the new 3-in-1 Soup, Sauce, or Dip from Chef Francisco® by Heinz. Now you can choose from 10 delicious flavors that add value to your operation and versatility to your menu. Plus, preparation is quick and easy.* Savory soup? Just add water. Simmering sauce? Mix with whole milk. Delicious dip? Add sour cream. To see how these concentrated frozen products can help you cook up more profitability, visit HeinzSoups.com.

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Item# 640340Creamy Spinach and Artichoke

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3M Building and Commercial Services Division3M Center, Building 223-2N-20St. Paul, MN 55144-1000 USA1-800-698-4595www.3M.com/foodservice

To redeem your FREE Scotch-Brite™ Quick Clean Griddle Cleaning System Starter Kit 710

Complete the form below and send along with the original distributor invoice showing proof of purchase of: 1 Case Scotch-Brite™ Quick Clean Griddle Liquid 700-40 AND 3 Cases Scotch-Brite™ Quick Clean Heavy Duty Griddle Pad 746

Mail to: 3M Center, Quick Clean Special Building 225-03-S-06 St. Paul, MN 55144-1000

Fax: 1-800-503-4581

Void where prohibited. Limit one (1) free starter kit per location. Officers, employees, families, representatives or agents of 3M are not eligible. Please allow 2-4 weeks for delivery. Not responsible for lost, stolen, mutilated, damaged ineligible or misdirected mail.

Questions? Call Customer Service at 1-888-877-2407

When youpurchase

* Scotch-Brite™ Quick Clean Griddle Liquid is formulated with ingredients that are explicitly listed as “Generally Recognized as Safe” (GRAS) in food by the U.S. FDA, or are present in such low levels that they may be considered GRAS due to de minimis exposure. The Scotch-Brite™ Quick Clean Heavy Duty Griddle Pad 746 is also certified by HACCP international as being “Food Safe” and “Fit for Purpose”. Refer to the Scotch-Brite™ Quick Clean Griddle Cleaning System Brochure for additional details.

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1 Case Scotch-Brite™ Quick CleanGriddle Liquid 700-40

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Get a FREE Scotch-Brite™ Quick Clean Griddle Cleaning System Starter Kit 710

• Food Safe*

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• Safer to Use

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6 Scotch-Brite™ Quick Clean Heavy Duty Griddle Pad 746

1 Scotch-Brite™ Multi-Purpose Pad Holder 405-R

1 Scotch-Brite™ Squeegee 410

1 Instructional Wall Chart

To redeem your FREE Scotch-Brite™ Quick Clean Griddle Cleaning System Starter Kit 710:

Complete the form below and send along with the original distributor invoice showing proof of purchases of: 1 case Scotch-Brite™ Quick Clean Griddle Liquid 700-40 AND 3 cases Scotch-Brite™ Quick Clean Heavy Duty Griddle Pad 746MAIL TO: FAX:3M Center, Quick Clean Special 1-800-503-4581Building 225-03-S-06St. Paul, MN 55144-1000

May we contact you regarding new products or promotional offerings from 3M?___Yes ___No (This information will only be used to provide you with information about 3M products in accordance with 3M’s privacy policy found at www.3M.com/privacy.html)

Void where prohibited. Limit one (1) free starter kit per location. Officers, employees, families, representatives or agents of 3M are not eligible. Please allow 2-4 weeks for delivery. Not responsible for lost, stolen, mutilated, damaged, ineligible or misdirected mail.

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ATTN:_______________________________________________

Address:_____________________________________________

City:_________________________ ST:_______ Zip:__________

Phone:______________________________ Email: _______________________________________________ Distributor: ___________________________________________

Distributor Sales Rep:___________________________________

Questions? Call Customer Service at 1-888-877-2407

Helping Hands around the community from Performance Foodservice

Many of our employees are donating their time or gifts to help others in the community

My family buys Christmas for a family from the Women and Children’s Shelter every year!

I worked with one of my customers, a juvenile detention home, to help serve a Thanksgiving meal to about

150 people (the kids from the home and their families).

I get my boys to go through their toys each year to see what can be donated and we take them

to a homeless shelter or a women’s shelter.

Our department is participating in a toy drive, collecting new unwrapped toys for

boys and girls from toddlers to teens in local Baltimore Hospitals. I help with the Election Day Food Drive

to benefit Carroll Food Sunday. This year they brought in 5,700 pounds of

non-perishable food, which comes close to supplying Carroll Food Sunday

for a week.I help one of my customers, a non profit organization who helps homeless veterans

get back on their feet, with their events.

ASSOCIATE SPOTLIGHT

Vicky ParrishInside Sales Representative

Vicky has worked for Performance Foodservice Roma Carroll County for almost 28 years! She started when it was Carroll County Foods. She is the public school account contact. She works with 15 public school systems and she also assists with Friendship Charter Schools. Vicky enjoys taking care of her customers.

Vicky lives locally in Westminster, and has been married to her husband, Clay for 27 years! They have two sons, Joshua and Justin, and a daughter and son-in-law, Megan and Will Parada.

She loves spending time with family, especially at Disney World, and golfing with her husband. Vicky also enjoys bowling, movies, amusement parks, and baking. What Vicky likes about working at Performance Foodservice is that it feels like a big family! She also enjoys working with her customers and co-workers.

One of Vicky’s favorite quotes is “What lies behind us and what lies before us are tiny matters compared to what lies within us.” Both of Vicky’s sons, and her son-in-law are also Performance Foodservice employees. She is really looking forward to having her first grandchild in February.

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ASSOCIATE ANNIVERSARIESOCTOBERJustin Ebaugh - 5 yearsStephen King - 10 yearsRaymond Brown - 15 years NOVEMBERAbigail Bruch - 5 yearsRobert Brown - 5 yearsTimothy Saffell - 5 years

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Curry Asian Pork LoinFresh 1855 all natural pork tenderloin sauteed in sesame oil then encrusted in curry sesame seeds. Served over a bed of couscous with a blend of fresh sauteed vegetables.

INGREDIENTS1855 Pork Tenderloin - 8ozYellow SquashZucchiniPeppersRoland CouscousSesame OilSoy SauceCurry Sesame Seed

PFG ITEM #2776998754459498349081623557832298981301248446

Stuffed 1855 Pork TenderloinBacon wrapped pork tenderloin stuffed with sundried tomato and bleu cheese, served with an apple/cranberry compote and grilled foccacia bread.

INGREDIENTS1855 Pork Tenderloin - 8ozWest Creek 18/22 Bacon - 2 slicesRed Delicious Apple - 1 appleWhole IQF CranberriesRoma Bleu Cheese CrumbleRoland Sundried Tomato StripsArtisan Herb FoccaciaWest Creek Euro Butter

PFG ITEM #2776998838432301776419

263721884813333120201508

DIRECTIONSMake a hole in the tenderloin with the end of a wooden spoon. Then stuff with the tomato/bleu cheese mixture and season with salt and pepper. Pan sear and then finish off in the oven. While pork is finishing, melt butter in a pan and place apple and cranberries in the pan to cook. Once sauce is finished serve on pork with a side of foccacia bread.

Pork in a BindINGREDIENTS1855 Pork Tenderloin - 8ozFresh Fennel (thinly sliced) 1ozGreen Pepper (thinly sliced) 1ozRed Pepper (thinly sliced) 1ozOrange Pepper (thinly sliced) 1ozBlack Quinoa - 1ozOrganic Quinoa - 1ozWasabi Paste (in tube) .25 ozCaramel Corn/Rice Cakes - 2 each

PFG ITEM #27769923378

87540987544390275550761

9680799605601949

DIRECTIONSPre-sear your tenderloin, then rub in wasabi paste. Coat with crumbled rice cakes and finish in the oven. While your pork is finish-ing in the oven, pan saute your peppers and fennel to your desired doneness. Cook quinoa according to directions and plate.

NEW ITEM ROLL-OUTS ITEM # BRAND DESCRIPTION PACK SIZEFIRST MARK PORTION CUPS 332912 FIRST MARK CUP PORTION 1OZ TRANSLUCENT 10/250 CT 349707 FIRST MARK CUP PORTION 1OZ TRANSLUCENT 1/250 CT

HERITAGE OVENS ROLL 329676 HERITAGE OVENS ROLL KAISER SL PLN 4.5” 72/3 OZ

RIDGECREST & WEST CREEK BASES 327870 RIDGECREST BASE BEEF NO MSG ADDED TFF 6/1 LB 327872 RIDGECREST BASE BEEF NO MSG ADDED TFF 1/1 LB 327907 WEST CREEK BASE BEEF LOW SODIUM NO MSG 6/1 LB 344790 WEST CREEK BASE BEEF LOW SODIUM NO MSG 1/1 LB 343185 RIDGECREST BASE BEEF NO MSG ADDED TFF 1/1 LB 327858 RIDGECREST BASE CHICKEN NO MSG ADDED TFF 6/1 LB 327867 RIDGECREST BASE CHICKEN NO MSG ADDED TFF 2/10 LB 327906 WEST CREEK BASE CHICKEN LOW SODIUM NO MSG 6/1 LB 344769 WEST CREEK BASE CHICKEN LOW SODIUM NO MSG 1/1 LB 344063 RIDGECREST BASE CHICKEN NO MSG ADDED TFF 1/1 LB 340545 RIDGECREST BASE CLAM NO MSG ADDED TFF 6/1 LB 344067 RIDGECREST BASE CLAM NO MSG ADDED TFF 1/1 LB 327908 WEST CREEK BASE HAM NO MSG ADDED TFF 6/1 LB 344791 WEST CREEK BASE HAM NO MSG ADDED TFF 1/1 LB 327880 RIDGECREST BASE LOBSTER NO MSG ADDED TFF 6/1 LB 344064 RIDGECREST BASE LOBSTER NO MSG ADDED TFF 1/1 LB

ROMA APPETIZERS 340349 ROMA APTZ RAVIOLI CHEESE BRD SQ FZ 4/3 LB 340363 ROMA APTZ RISOTTO 4 CHEESE CROQUETT 4/3 LB 340360 ROMA APTZ RISOTTO WILD MUSHROOM 4/3 LB

ROMA CHEESESTEAKS 293477 ROMA BEEF STK SLCD 10% MAR TFF BULK 2/5 LB

SILVER SOURCE BACON 339820 SILVER SOURCE BACON BUFFET 18-22 L/O SLCD FZ 1/15 LB

WEST CREEK BACON 883843 WEST CREEK BACON 18-22 L/O 1/15 LB

WEST CREEK BEANS 229871 WEST CREEK BEAN WHI KIDNEY CANNELLINI 6/#10

WEST CREEK CRISPY ONIONS 334993 WEST CREEK ONION CRISPY 6/24 OZ

WEST CREEK SAUSAGE 997552 WEST CREEK SAUSAGE POLISH LINK 5/1 SKNLS 1/10 LB 355546 WEST CREEK SAUSAGE BULK MILD ITAL 2/6 LB

1333 Avondale RoadNew Windsor, MD 21776

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