DiCarlo. Celebrate Spring! What s Inside... April 2017

Transcription

1 DiCarlo FOOD SERVICE April 2017 Celebrate Spring! What s Inside... - Premium Angus Beef - Organic Beverages - Tips for Successful Catering - Non GMO Snacks - Asian Appetizers

2 Cheese of the Month Smoked Fresh Mozzarella # /16 oz. With a light golden brown color on the outside, and a delicious, milky flavor on the inside, this premium cheese is sure to become a favorite! Use as an alternative to fresh mozzarella in nearly any application. This unique cheese melts beautifully, with a delicious distinct, smoked flavor.. Smoked Mozzarella Grilled Cheese with Mushrooms & Onions INGREDIENTS 1 tsp olive oil 1-2 cups cremini mushrooms, sliced 1 Tbsp butter ½ yellow onion, sliced thin Soft butter, for spreading Cooking spray 2 slices of bread 3-4 thick slices smoked fresh mozzarella cheese INSTRUCTIONS In a medium pan, add the olive oil and mushrooms. Cook until soft. Remove and set aside. Add the butter to the pan and add the onions. Saute for 7-8 minutes on medium until caramelized. Remove and set aside. Place the pan back on medium heat. Spray with cooking spray. Butter 2 slices of bread and place on butter side down in the pan. Add a generous heaping of mushrooms, onions and sliced mozzarella. Cook until brown and then carefully flip, then cook until the cheese is melted. Pasta of the Month Lobster Ravioli # /3 lb. Maine lobster meat blended with our own lobster sherry cream reduction; wrapped in par cooked egg pasta. (large hexagon shape) Lobster Striped Ravioli # /3 lb. Maine Lobster blended with ricotta and mozzarella cheeses and leeks; wrapped in par cooked striped black squid ink and egg pasta. (medium hexagon shape)

3 What s new at DiCarlo... Straight-Up Sparkling Water # /12 oz. Apple Sparkling Water # /12 oz. Lemon Lime Sparkling Water # /12 oz. - Certified Organic - 4:1 Strength - Shelf Stable - Easy to prepare Organic Lemonade Concentrate # /32 oz. Organic Raspberry Black Tea Concentrate # /32 oz. Organic Peach Black Tea Concentrate # /32 oz.

4 Black Cattle Ranch This month s featured item... Black Cattle Ranch is a premium fresh meat program sourced from only the finest quality meats. Our variety of cuts are certified traceback, cut and packaged locally. With over 50 years experience in the Foodservice industry, we truly understand the importance of consistency and quality for both you and your customers. Center Cut Angus Beef Tenderloin # /8 oz. Chain off This cut is superbly tender with unmatched flavor. The most desirable beef cut. Both elegant and convenient with a fine buttery texture, subtle flavor and compact shape. Always a customer pleaser! Instant Potato Flakes 6/5 lb Real Mashed Potato 6/3.24 lb Real Mashed Potato Pearls 12/26 oz Potato Au Gratin Pouch Dried 12/20.35 oz Potato Hashbrown Dried 6/2.25 lb Tater Tumbler Mix 4/32.9 oz Potato Crusting Gluten-free 5/36 oz.

5 Culinary Select vegetables meet Simplot's highest standards for customer satisfaction and will deliver a lofty impression on any menu. The look of hand-picked, hand-cut vegetables provides the maximum plate coverage and customer appeal. From pastas to soups to sides, Culinary Select's varieties will meet the demand. California Vegetable Blend # /2 lb. Broccoli, cauliflower, carrots Monaco Vegetable Blend # /3 lb. Whole green beans, wax beans, baby carrots Tuscan Vegetable Blend # /3 lb. Whole green beans, sliced carrots, squash, zucchini, red peppers Sonoma Vegetable Blend # /3 lb. Broccoli, snap peas, carrots, yellow carrots

6 featured produce item Meyer Lemons # case The Meyer Lemon is originally from China and is a cross between a lemon and a mandarin orange. The fruit has a thin skin with a bright yellow rind that darkens to orange-yellow as it ripens. It s rich, dark, and aromatic juice is much sweeter than a conventional lemon and is a favorite of gourmet cooks and dessert chefs. Maintain adequate air ventilation during storage. Keep cartons off the floor to help prevent dampening of boxes from condensation of moisture in the room. Store lemons away from foods with strong odors and ethylene-producing fruits. Lemons will keep for up to 20 days if refrigerated. Seal them in plastic bags in the refrigerator and they will last much longer then leaving out at room temperature. Meyer Lemon Risotto Kosher salt 1 1/2 quarts (6 cups) water 3 Tbsp olive oil 1 Tbsp butter 3/4 cup finely chopped onion (about 1/2 a med onion) 2 cups arborio rice or other risotto rice 1 cup white wine 1 or 2 Meyer lemons, enough for 1 Tbsp of zest, and 3 Tbsp of juice 1 Tbsp of chopped, fresh oregano leaves (can also use mint) 1/4 teaspoon freshly ground black pepper 1/4 cup lightly toasted pine nuts (optional) 1/4 cup finely grated Parmesan (optional) 1. Heat salted water: Put 1 1/2 quarts (6 cups) of water into a pot. Add 1 level tablespoon of kosher salt (or 2 level teaspoons if you are using table salt). Bring to a boil. Lower the heat to warm, cover and keep warm while you make the risotto. 2. Sauté onions: In a large, wide sauté pan, heat olive oil and butter on medium heat. Add the onions and cook until translucent, about 5 minutes. 3. Brown the rice: Add the rice. Stir to coat. Cook, stirring, 5-7 minutes, until the rice just barely begins to brown on some of the grains. 4. Add the wine. Stir continuously, a few minutes, until the liquid has been completely absorbed by the rice. 5. Start adding the hot salted water, a ladle at a time: Lower the heat to medium low. Start adding the hot salted water to the rice, one ladleful (about 1/2 cup) at a time. After each addition, stir continuously for a few minutes until the rice has completely absorbed the liquid. Stir enough to keep the rice from sticking to the edge of the pan. Stirring continuously helps extract starch from the rice, to make a creamy sauce for the rice. You'll end up adding a total of about 4 to 5 cups of water, depending on the rice you are using (older rice may need more water). Continue to add water and stir, until the rice is cooked through and just a tiny bit chewy. The whole process should take about 30 minutes or so. Risotto is a labor of love. 6. Stir in 2 Tablespoons of the lemon juice, the lemon zest, chopped oregano, and black pepper, reserving a little bit of lemon zest and oregano to sprinkle on top upon service. Do a taste test. If the rice needs more seasoning, add more salt and pepper. Add more lemon juice if you want. To serve, sprinkle a little lemon zest and fresh oregano on top, along with a few toasted pine nuts and finely grated Parmesan if using. Use as an accompaniment to fish, shellfish, or lamb.

7 Easter is April 16th Lamb Leg Boned Rolled Tied # /6 lb. avg. frozen Frenched Lamb Rack 28 oz. & up # / oz. frozen New Zealand Lamb Rack oz. # ct. frozen oz. # ct. frozen Applewood Smoked Carvemaster Ham # / 9-10 lb. Spiral Slice Ham Bone-in # / 6-10 lb. Pit Ham Boneless # /16 lb. avg. Southwest Chicken Egg Roll # /3 oz. Unique Southwestern flavor wrapped in an egg roll heaped with minced pieces of chicken and a medley of vegetables, black beans, corns and peppers. Vegetable Fried Rice # /3 lb. A meal in itself, this wholesome platter includes a hearty mixture of perfectly seasoned vegetables over fragrant fried rice. Buffalo Chicken Potsticker # /50 ct. An exciting fusion of classic American taste meet authentic Asian dumpling with tangy chicken pieces and vegetable. Kale & Vegetable Potsticker # /50 ct. Filled with Kale, the hottest super food trending, it is accompanied by a variety of fresh corn, spinach, and tofu. Pork & Kimchi Potsticker # /50 ct. Flavorful and spicy, pork kimchi dumpling will satisfy the most discerning palate. Vegetable Egg Roll # /3 oz. A crispy egg roll packed full of vegetables and bursting with great flavors, it s a crowd pleaser. Coconut Shrimp Spring Roll # /100 ct. 2oz. ea. Real shrimp pieces and sweet, tender coconut flakes, blended with peas and carrots is nestled in crisp and crunchy spring roll wrapper. Chicken Teriyaki Potsticker # /50 ct. These are filled with hearty morsels of chicken and onion, then coupled with teriyaki sauce seasoning. Chicken Lemongrass Potsticker # /50 ct. These delicious pre-cooked dumplings feature an irresistible blend of tender chicken with the zest of real lemongrass. Edamame Potsticker # /50 ct. Filled with a blend of hearty edamame pieces and lightly seasoned vegetables. These are 100% vegetarian and can be enjoyed pan-fried or steamed.

8 Tips for Off-Premise Catering Offsite dining is growing more and more...either through takeout or catering. Here's what you need to know when developing an offpremise catering program. 1. Don't panic...take action! Don't even think about full-service catering if you do not have a detailed and creative implementer. You must have a non-kitchen event supervisor who can handle anything and deliver under any circumstances. My personal motto is "don't panic...punt." I once had a water main blow 15 minutes before 350 guests were to arrive for a seated dinner reception in a tent. Because we had the right staff in place, we found water for 350 people in record time. 2. Be prepared. Think of the worst circumstances for an off-premise catering event, and prepare accordingly. An off-premise caterer should be able to grill a steak with a lighter! You must have the ability to be resourceful and not let the issues that come up panic the staff and, most importantly, the client. Let the client find out about any problems after the event; they'll think you are a true hero for solving them. 3. Create checklists and more checklists. Special event venues often do not have a full kitchen. You are lucky if you have water. You must have detailed checklists for all of your supplies and materials. Our company has total "sets" of event and kitchen supplies in large plastic tubs that are ready to go at a moment's notice. They go with us to every event so that if the premise comes up short, we don't. 4. Train versatile staff. Hire and train staff that can work in the kitchen and on the floor. Cross-training is important. 5. Have the right staff. The character and background of the staff is critical. Background checks must be done on all staff members going into someone's house. Your clients trust that you have hired the right people to be in their home. 6. Dress the staff well. A good-looking staff goes a long way towards impressing your guests. Dress them alike, all starched and pressed. Cummerbunds and bow ties are out. Long sleeves are preferred. (You may not mind tattoos, but does your client?) My company owns the waitstaff shirts. They are cleaned and brought to each event. Each staff member is charged per event for the use of the shirt. Don't let them buy their own and bring it to the event. If you do, you will be disappointed by what some people consider cleaned and ironed! 7. Pay your staff well. If you pay cheaply, you don't get loyalty.

9 Catering Companions Candles & Sterno /288 ct. Votive Candle 10 Hr /144 ct. Votive Candle 15 Hr /500 ct. Tea Light Candles 5 Hr /24 ct. Wax Catering Lite Clear 5 hr /24 ct. Wax Catering Lite Frost 8 hr /144 ct. Liquid Wax Fuel Cell Sq. 10 hr /36 ct. Liquid Wax Fuel Cell 36 hr. Cutlery & Serving Pieces /100 ct. Bamboo Cocktail Picks /48 ct. Black Plastic Tongs /72 ct. Plastic Servings Tongs /144 ct. Clear Plastic Serving Spoon /144 ct. Clear Plastic Serving Fork /1000 ct. Heavy Black Cutlery Teaspoon /1000 ct. Heavy Black Cutlery Fork /1000 ct. Heavy Black Cutlery Knife /1000 ct. Heavy Black Cutlery Soup Spoon /1000 ct. Heavy Beige Cutlery Fork /1000 ct. Heavy Beige Cutlery Knife /1000 ct. Heavy Beige Cutlery Soup Spoon /72 ct. Blue Methanol Chafing Fuel Gel 2 hr /24 ct. Chafing Fuel Twist Cap 4 hr /24 ct. Chafing Fuel Twist Cap 6 hr /12 ct. Butane Fuel for Portable Stove 8 oz /500 ct. Black Plastic Plate Napkins /2500 ct. White Napkin Bands 4.5 x /500 ct. Beverage Napkin White 1-ply /1000 ct. Beverage Napkin Black 2-ply /250 ct. Beverage Napkin Navy Blue 2-ply /3000 ct. Dinner Napkin White 1/8 Fold 2-ply /150 ct. Dinner Napkin White 2-ply /300 ct. Dinner Napkin Linen Like 1/8 Fold /2500 ct. Napkin Bands White 4.5 x 1.5 Steam Trays & Racks /18 ct. Sterno Rack Full Size /50 ct. Full Steam Tray Medium /50 ct. Full Steam Tray Deep /100 ct. Half Steam Tray Medium /100 ct. Half Steam Tray Deep /50 ct. Lid for Full Steam Tray /100 ct. Lid for Half Steam Tray /50 ct. Vented Lid for Full Steam Tray /100 ct. Vented Lid for Half Steam Tray Stackable Catering Trays & Bowls /12 Caterware Tray 12 Plastic /12 Caterware 12 Dome Lid /16 Caterware Tray 16 Plastic /16 Caterware 16 Dome Lid /18 Caterware Tray 18 Plastic /18 Caterware 18 Dome Lid /160 oz. Black Bowl /25 ct. Lid for 160 oz. Bowl /63 ct. Presentabowl Square 8 oz. Black /63 ct. Presentabowl Square 12 oz. Black /63 ct. Vented Lid for Presentabowl 8-16 oz /63 ct. Presentabowl Square 32 oz. Black /63 ct. Presentabowl Square 48 oz. Black /63 ct. Vented Lid for Presentabowl oz. Take-out Trays /50 ct. Take-Out Tray White 12x21x /50 ct. Take-Out Tray White 16x12x3.5

10 Lent runs through April 14th Menu Items for Lent Premium Crab Cake # /4 oz. Our most abundant display of lump meat, generously packed into every bite. A creamy base made with buttery crackers creates a rich flavor in this handmade crab cake. Chesapeake Crab Cake # /2 oz. The claw meat used in the Chesapeake Crab Cake provides a slightly sweet flavor and a denser consistency than our other crab cakes. This cake contains claw meat. Signature Crab Cake # /3.5 oz. Made with a combination of jumbo lumps, backfin and special crab meat, and a creamy Maryland style mix accented by hints of tangy mustard and zesty lemon. Bite Size Signature Crab Cake # /.75 oz. A bite-sized version of the classic. A creamy Maryland style mix with hints of tangy mustard and zesty lemon. Made with a combination of Backfin and special crab meat. Beer Battered Pollock Wedge # /2 oz. Sole Stuffed with Scallop & Crab # /5 oz. Breaded Flounder 4 oz. Ckd # /2.5 lb. Potato Crunch Pollock Fillet Ckd # /3.6 oz. Beer Battered Pollock Wedge 2 oz. # /10 lb. Oriental Breaded Flounder 5 oz. Raw # /10 lb. Breaded Butterfly Shrimp 16/20 ct. # /3 lb. Breaded Butterfly Shrimp 21/25 ct. # /3 lb. Coconut Shrimp 16/20 ct. Round # /2.5 lb. Breaded Tail-on Shrimp Pouch # /7 oz. Krabbycake Crab Cakes 3 oz. # /2.5 lb. Shrimp Lightly Dusted ct. # /2.5 lb. Breaded Deep Cut Shrimp ct. # /3 lb. Lobster Sensation # /2 lb.

11 Lent runs through April 14th Menu Items for Lent Swordfish Fillets 8 oz. Boneless/Skin-on # /8 oz. Red Snapper Boneless/Skin-on Fillets 6-8 oz. # /10 lb. Battered Cod Wedge Raw 2 oz. # /10 lb. 4 oz. # /10 lb. Breaded Scallops Raw ct. # /10 lb. Flounder Fillets 4 oz. Boneless/Skinless # /4 oz. Chilean Sea Bass 8 oz. Boneless/Skinless # /8 oz. Ahi Yellow Fin Tuna 6 oz. # /10 lb. 8 oz. # /10 lb. 12 oz. # /10 lb. Loin # /3-5 lb. Saku Blocks 9-12 oz. # ct. Breaded Clam Strips # /6 oz. Beer Battered Clam Strips # /4 oz. Cultivated Mussels Vac-Pac # /1 lb. Fresh Breaded Clam Strips # /4 oz. Country Crisp Surfer Clam Strips # /4 oz. Baked Clams in Natural Shell # /2 oz. Calamari Todarodes 5-8 Tubes & Tents # /2.5 lb. Tubes Only # /2.5 lb. Beer Battered Shrimp # /10 lb ct. Beer Battered Pollock # /10 lb. 2 oz. portion Beer Battered Cod 2 oz. # /10 lb. 4 oz. # /10 lb. Pasteurized Crabmeat Colossal # /1 lb. Jumbo Lump # /1 lb. Super Lump # /1 lb. Special # /1 lb. Claw # /1 lb.

12 New at DiCarlo! Great for Gourmet Markets, Cafeterias, Schools & Camps! Oatmeal Cookies # /9.5 oz. Original Creme Sandwich Cookies # /12 oz. Fudge Striped Cookies # /8.5 oz. Honey Graham Cookies # /8 oz. Harvest Whole Wheat Crackers # /8.5 oz. White Cheddar Rice Thin Crackers # /4 oz. Sweet Potato & Cinnamon Crackers # /6.5 oz. Chocolate Chunk Cookies # /9.5 oz. Crispy Cheddar Crackers # /100 ct. Crispy Wheat Crackers # /8 oz. Crispy Wheat Crackers # /100 ct. California Lemon Wafer Cookies # /9 oz. Mini Chocolate Chunk Cookies # /100 ct. PLEASE VISIT OUR CASH AND CARRY STORE HOLTSVILLE N. OCEAN AVE. Hours: Mon. thru Fri.* 8:00am-5:30pm * Closed on Tuesday Saturday 8:30am-2:30pm Phone: ext. 350 DICARLO FOOD SERVICE P.O. BOX N. OCEAN AVENUE HOLTSVILLE NY FOR SALES DICARLO dicarlofood.com NEW JERSEY DEPOT CENTERS: BELLMAWR, NJ SOUTH KEARNY, NJ DiCarlo Distributors is not responsible for any typographical errors.