[ T is The Season ] issue 17 Holiday Catering Guide. Osso Bucco. with Picatta Sauce. Recipe on page 15

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1 [ T is The Season ] issue 17 Holiday Catering Guide Osso Bucco with Picatta Sauce Recipe on page 15

2 [ Tis The season ] delivered Appetizer Recipes and Item Ideas Catering Supplies, Disposables Sandwich Recipe Ideas Holiday Carving Ideas & Recipes Sweet Encore Desserts & Pies Lettuce Wraps Recipe on page 5

3 Date Wrapped in Bacon Peking Duck Spring Roll Entice YOUR CUSTOMERS EGG ROLL SANTA FE CHICKEN ANCHOR 80 / 3 OZ SPINACH ARTICHOKE CHIP N ANCHOR 10 / OZ BITE PORTABELLA MUSHROOM ANCHOR 4 / 3 LB CHEESE STICK BTTRD HONEY ANCHOR 4 / 3 LB SATAY CHICKEN UNSEASND ENTICE CULINARY 4 / 25 CT SCALLOP B/W TFF ENTICE CULINARY 4 / 25 CT SPANAKOPITA TFF ENTICE CULINARY 100 /.63 OZ EGG ROLL VEG.75 OZ TFF ENTICE CULINARY 4 / 25 CT QUESADILLA CHICKEN ENTICE CULINARY 4 / 25 CT QUICHE MINI VAR TFF ENTICE CULINARY 4 / 25 CT ASPARAGUS FILO W/ASIAGO ENTICE CULINARY 4 / 25 CT BRIE FILO W/RASPBERRY ENTICE CULINARY 4 / 25 CT FRANKS BEEF CKTL IN PASTRY ENTICE CULINARY 100 / 0.6 OZ DATE WRAPPED IN BACON ENTICE CULINARY 200 /.65 OZ SPRING ROLL VEG ENTICE CULINARY 200 /.70 OZ SPRING ROLL PEKING DUCK ENTICE CULINARY 200 /.70 OZ SPANAKOPITA ENTICE CULINARY 200 /.90 OZ SPRING ROLL CUBAN CIGAR ENTICE CULINARY 200 /.75 OZ CRAB RANGOON ENTICE CULINARY 200 /.80OZ CHEESE STICKS MOZZ BATTRD ENTCE BASICS 6 / 2 LB Lettuce Wraps page 4 Holiday Catering Guide Cuban Cigar Spring Roll Lettuce Cup 3 each Red Onion 2 oz Honey Roasted Walnuts 3 oz Mandarin Oranges 3 oz Asian Noodles 2 oz Bacio Cheese 2 oz Sesame Ginger Vinaigrette 4 oz Place the lettuce cups in the middle of a plate 2. Place the onions in each cup 3. Top with oranges, walnuts, Bacio cheese, then finish with Asian noodles

4 Entice YOUR CUSTOMERS Roasted Turkey Skewers CHEESE STICKS MOZZ BRD TFF ENTCE BASICS 6 / 2 LB PASTRY DGH PUFF SHEET 10X15 FZ HERITAGE OVN 20 / 2 OZ PASTRY DGH PUFF SQ 5X5 FZ HERITAGE OVN 120 / 2 OZ SCALLOP B/W VAN LANG 200 / 1 OZ APTZ BEEF WELLINGTON VAN LANG 200 / 1 OZ APTZ SPRING ROLL VEG VAN LANG 200 / 1 OZ APTZ SPANAKOPITA VAN LANG 200 / 1 OZ APTZ BEEF SKEWER FZ VAN LANG 200 / 1 OZ APTZ CRAB RANGOON FZ VAN LANG 200 / 1 OZ APTZ SKEWER CHICKEN VAN LANG 200 / 1 OZ APTZ QUICHE MINI VAR FZ VAN LANG 200 / 1 OZ DIP SPINACH ARTICHOKE FZ WEST CREEK 4 / 5 LB Roast Turkey, diced 6 oz Button Mushrooms 6 each Red Peppers, squared 6 each Diced Sweet Potatoes 6 each Onion, squared 6 each Cajun Seasoning 2 pinches Skewer 2 each Chianti Basil Dressing 3 oz Place one piece of turkey on skewer 2. Follow that by a pepper piece, mushroom, onion then sweet potato 3. Repeat 2 more times on skewer, then load 2nd skewer the same way 4. Place on grill to heat 5. Brush with dressing every minute or so 6. Turn when needed 7. Take skewers off grill and place on truffle orzo pasta Elevate THE CHEESE BOARD CHEESE GHOST PEPPER COLBY JCK EMMI 2 / 6 LB CHEESE SPICY SRIRACHA JCK HORN EMMI 2 / 6 LB CHEESE SOS FONTINA EMMI 4 / 2.5 LB CHEESE GRAND CRU ORGNL SHRED EMMI 4 / 5 LB CHEESE ULT FIRE HOUSE BLND EMMI ROTH 2 / 5 LB CHEESE GOUDA SMKD PROC LOG WEST CREEK 2 / 6 AV CHEESE HCKRY SMKD CHED EMMI ROTH 2 / 5 LB CHEESE MOZZARELLA SLICE ROTH KASE 2 / 2.5 LB CHEESE GRUYERE KING CUT LOAF GRAND CR 2 / 6 LB CHEESE GOUDA 3 PEPPER LOAF ROTH KASE 2 / 6 AV CHEESE HAVARTI LOAF WEST CREEK 1 / 9 LB CHEESE GRUYERE LOAF WEST CREEK 2 / 7 LB CLASSIC CHEESE BOARD KIT ROTH KASE 1 / 12.5 LB BRITISH ISLES CHEESE BOARD KIT ROTH KASE 1 / 9-11 LB page 6 Holiday Catering Guide

5 Zesty Battered Beef Bites Beef Strips, approx. 5 6 oz Chicken Breading 2 oz Zesty Batter 4 oz Creole Sauce 3 oz Arcadian Blend Lettuce 1 oz Place zesty breading in a bowl, add water and mix until makes a semi-thick batter 2. Place breading in a pan 3. Place strip into breading then into batter until coated, than back into the breading and coat and pat so all is covered 4. Place each strip into fryer 5. After golden brown, stack on lettuce on plate 6. Place sauce in a small cup and serve Catering BASICS & ESSENTIALS PAN STEAM TABLE ALUM 1/2 2.5 IN FIRST MARK 1 / 100 CT PAN STEAM TABLE ALUM FS 4 IN DP FIRST MARK 1 / 50 CT PAN STEAM TABLE ALUM 3RD SIZE FIRST MARK 1 / 100 CT CONT FOAM 6 X 6 X 3 WHI HNGD FIRST MARK 4 / 125 CT CONT FOAM 1C 8 X 8 X 3 WHI HNGD MED FIRST MARK 2 / 100 CT CONT FOAM 3C 8 X 8 X 3 WHI HNGD MED FIRST MARK 2 / 100 CT CONT FOAM 1C 9 X 9 X 3 WHI HNGD LG FIRST MARK 2 / 100 CT CONT FOAM 3C 9 X 9 X 3 WHI HNGD LG FIRST MARK 2 / 100 CT CONT FOAM 1C 9 X 6 X 3 WHI HNGD LG FIRST MARK 2 / 100 CT CONT FOAM 1C 9 X 9 X 3 WHI VNTD FIRST MARK 2 / 100 CT CONT FOAM 3C 9 X 9 X 3 WHI VNTD FIRST MARK 2 / 100 CT CONT FOAM FOOD 8 OZ SQUAT FIRST MARK 20 / 25 CT CONT FOAM SQUAT 12 OZ FIRST MARK 20 / 25 CT LID FOOD CONT TRNSLCNT VNTD FIRST MARK 10 / 100 CT CONT PLAS 7" BLK DP PP FIRST MARK 8 / 50 CT CONT PLAS 9" BLK SQ DP PP FIRST MARK 4 / 50 CT LID C/O CONT 7" PLAS CLR FIRST MARK 4 / 50 CT CONT FOAM 1C 6 X 6 X 3 BLK HNGD LG FIRST MARK 4 / 125 CT CONT FOAM 3C 9 X 9 X 3 BLK HNGD LG FIRST MARK 2 / 100 CT CONT FOAM 1C 9 X 9 X 3 BLK HNGD LG FIRST MARK 2 / 100 CT Holiday Catering Guide page 9

6 CONT FOAM 3C 9 X 9 X 3 WHI HNGD FIRST MARK 2 / 100 CT CONT FOAM 1C 9 X 9 X 3 BLK HNGD LG FIRST MARK 2 / 100 CT NAPKIN FOR DSPNSR 13X12 WHI FIRST MARK 12 / 500 CT NAPKIN XPRESS WHI 13 X 8.5 FIRST MARK 12 / 500 CT NAPKIN BEV 9.38 X 9.38 WHI 1/4 FIRST MARK 8 / 500 CT NAPKIN FOR DSPNSR 6 X 13.5 WHI FIRST MARK 16 / 625 CT NAPKIN DNR 17 X 17 WHI 1/4 1PLY FIRST MARK 12 / 334 CT NAPKIN DNR 15 X WHI 1/8 FIRST MARK 8 / 375 CT KNIFE PLAS MW WHI PP FIRST MARK 1 / 1000 CT FORK PLAS MW WHI PP FIRST MARK 1 / 1000 CT TEASPOON PLAS MW WHI PP FIRST MARK 1 / 1000 CT SPOON SOUP PLAS MW WHI PP FIRST MARK 1 / 1000 CT WRAP DELI PAPER WAX 15 X 10.75" FIRST MARK 3 / 2 / 500 CT WRAP DELI PAPER WAX 12 X 10.75" FIRST MARK 3 / 2 / 500 EA WRAP DELI PAPER WAX 8 X 10.75" FIRST MARK 3 / 2 / 500 EA GLOVE SYNTH MED PWDR FREE FIRST MARK 4 / 100 CT Catering BASICS & ESSENTIALS Turkey Stew & Biscuits Turkey, diced 7 pounds Turkey Gravy 2 gallons Biscuits 60 each Diced Potatoes 5 pounds Carrots 5 pounds Celery 5 pounds Onions, diced 5 pounds White Pepper 2 tablespoons Oil 3 tablespoons Make gravy per directions on the package and set aside 2. Place biscuits in 3 full pans, 4 inches deep 3. Split turkey between pans 4. Sauté carrots, celery and onion in oil until tender 5. Season veggies with white pepper 6. Split the veggies between the 3 pans 7. Boil potatoes for 5 minutes, drain and split between 3 pans 8. Pour gravy evenly over 3 pans and serve GLOVE SYNTH LG PWDR FREE FIRST MARK 4 / 100 CT GLOVE NITRILE SM PWDR FREE BLK FIRST MARK 4 / 100 CT GLOVE NITRILE MED PWDR FREE BLK FIRST MARK 4 / 100 CT GLOVE NITRILE LG PWDR FREE BLK FIRST MARK 4 / 100 CT GLOVE NITRILE XL PWDR FREE BLK FIRST MARK 4 / 100 CT GLOVE POLY MED GAUNTLET CUFF FIRST MARK 4 / 250 CT GLOVE VINYL LG LIGHT PWDR FIRST MARK 4 / 100 CT GLOVE VINYL LG PWDR FREE FIRST MARK 4 / 100 CT GLOVE VINYL MED PWDR FREE FIRST MARK 4 / 100 CT GLOVE VINYL SM PWDR FREE FIRST MARK 4 / 100 CT FILM PVC 18 ROLL FIRST MARK 1 / 3000 FT FILM PVC 24 ROLL METAL EDGE FIRST MARK 1 / 2000 FT FILM PVC 18 ROLL W/SLIDE FIRST MARK 1 / 2000 FT FILM PVC 12 ROLL W/SLIDE FIRST MARK 1 / 2000 FT FOIL STD 12" ROLL FIRST MARK 1 / 1000 FT FOIL STD 18" ROLL FIRST MARK 1 / 500 FT FOIL STD 18" ROLL FIRST MARK 1 / 1000 FT FOIL HD 18" ROLL FIRST MARK 1 / 500 FT FOIL SHEET INTERFOLD 9X10.75 FIRST MARK 6 / 500 CT LID FOIL LAMINATED BOARD RND 9" FIRST MARK 1 / 500 CT WRAP FOIL SHEET 14 X 16 FIRST MARK 2 / 500 CT FUEL CHAFER 2 HOUR ETHANOL FIRST MARK 72 / 6.43 OZ FUEL CHAFER 6 HOUR STEM WICK FIRST MARK 24 / 8 OZ WRAP WAX ONE SIDE WHI 12X12" FIRST MARK 5 / 1000 CT page 10 Holiday Catering Guide

7 Mustard Basil Chicken Sandwich Telera Roll 1 each Mustard Marinade Chicken 1 each see below Brew Pub Aioli 1 oz Arugula 1 oz Cherry Tomatoes, halved 4 each Feta Crumbles 2 oz Marinade Bacon Honey Mustard Dressing 1 Quart Chicken Breasts, 8 oz 60 each Pound 60-8 oz chicken breasts & place in large plastic cambro 2. Pour dressing into cambro and mix so all chicken is covered 3. Transfer chicken breasts to a cambro for storage 4. Label, date, and refrigerate 1. Butter roll and place on grill to toast 2. Place chicken on grill to cook 3. Cook evenly on each side until 160, let rest and it will get to 165 plus 4. Place arugula on the bottom of roll 5. Place cherry tomatoes on top of greens 6. Place chicken on top of cherry tomatoes then add Feta 7. Spread aioli on top of the roll, shingle on chicken and serve Turkey Pot Roast Po Boy Turkey Pot Roast 4 oz Hoagie Roll 1 each Smoked Cheddar 2 slices Turkey Gravy 2 oz Carrots 2 oz Celery 2 oz Sweet Potato Fries 6 oz page 12 Holiday Catering Guide 1. Heat pot roast & veggies in au jus or oven 2. Cut from the top, the middle of the hoagie roll leaving as gap in the center from end to end 3. Heat roll in the oven 4. Place fries in the fryer 5. Place hoagie on plate pile pot roast & veggies into gap evenly in the hoagie 6. Place cheese over the top and plate in oven to melt 7. Place on plate with fries, garnish and serve

8 Osso Bucco Pictured on the Front Cover Duck Wellington Duck Breast 1 each Mushrooms, finely chopped 5 oz Thyme 1 teaspoon Garlic Powder ¾ teaspoon Prosciutto 3 slices Pepper ¼ teaspoon Puff Pastry 6 x 6 square Demi Glaze 2 oz Season the duck breast with pepper 2. Sear duck breast in a heated sauté pan on high for 2 minutes on each side, then set aside and let cool 3. Sauté mushrooms with thyme & garlic powder, set aside 4. Place a piece of saran wrap on prep table, place the prosciutto across the wrap 5. Spread the mushroom mixture over the bacon 6. Place the duck in the middle of the mixture 7. Take one end of the wrap and take it over to the other side covering the duck completely, let set for an hour in the cooler 8. Slack out puff pastry 9. Un-wrap the duck and place on the right side of the sheet 10. Stretch the sheet over and clamp shut with your fingers 11. Brush the pastry with egg wash and bake until pastry is light brown and flaky, let rest for 5 minutes 12. Thinly slice off each end, then slice in the middle 13. Place on plate with duck facing up, ladle sauce over each piece 14. Garnish with fresh oregano and serve Osso Bucco 1 each Sauce: Chicken Stock ½ cup Flour 2 tablespoons Lemon Juice ½ oz White Wine ¼ cup Capers 1 oz Black Pepper pinch Cherry Tomatoes 6 halves Butter 1 tablespoon Slow cook osso bucco with seasoning of choice covered for 2 hours 2. Bring out and let stand 3. In a sauce pan heat chicken stock, lemon juice, and pepper to a boil, then add white wine and simmer for 5 minutes 4. Add butter and wait until it's melted then add flour and stir to thicken sauce a tad 5. When sauce is thickened, add capers and tomatoes, simmer for 2 minutes 6. Add slight amount of sauce to bottom of plate 7. Place osso bucco in the middle of the plate, pour the rest of the sauce over the osso bucco and then top with parsley Carving A HOLIDAY TRADITION LAMB RACK FRNCHD CAP-OFF FZ CATELLI 9 / 2 CT DUCKLING WHOLE GRD A MAPLE LEAF 6 / 4 #AV DUCKLING WHOLE PEKING GRD A MAPLE LEAF 6 / LB DUCK BRST BNLES SKN-ON FZ MAPLE LEAF 32 / 7-8 OZ TURKEY BRST ROAST & SERVE RIDGECREST 2 / 9 #AV TURKEY BRST O/R BRWND SKN-ON RIDGECREST 2 / 9 #AV TURKEY BRST RTC FOIL ROAST FZ RIDGECREST 2 / 10 #AV TURKEY BRST BRWND IN OIL SKN-ON RIDGECREST 2 / 9 #AV TURKEY BRST O/R SMKD SKN-ON RIDGECREST 2 / 9 #AV VEAL CHOP RIB C/C FRNCHD FZ ROMA 12 / 14 OZ HAM PIT WHL MUSCLE WA SMKD FC WEST CREEK 2 / 13 #AV HAM PIT SMKHS WA WEST CREEK 2 / 16 #AV TURKEY BRST SMKD SKNLS WEST CREEK 2 / 9 #AV TURKEY BRST OVEN PREPARED SKNLS WEST CREEK 2 / 9 #AV TURKEY BRST PREP SKNLS WEST CREEK 2 / 9 #AV BEEF PRIME RIB SEL RARE WEST CREEK 2 / LB BEEF ROAST RIB PIME CH RARE WEST CREEK 1 / LB BEEF ROAST MED C/OFF TOP RND WEST CREEK 2 / LB BEEF POT ROAST CH FC FZ WEST CREEK 1 / 12.5 LB BEEF POT ROAST CHEFS CHUCK CH WEST CREEK 2 / #AV Holiday Catering Guide page 15

9 a. b. c. SWEET, DECADENT Elegance Queso Blanco Dip 4 oz Beer Cheese Dip 4 oz Cavatappi Pasta 6 oz Turkey 3 oz Ham 3 oz Black Pepper ¼ teaspoon page 16 Holiday Catering Guide Turkey & Ham Macaroni & Cheese 1. Ladle both sauces in a sauté pan and heat until slow boil 2. Add turkey & ham and blend together, add pepper, pasta and coat evenly 3. Transfer to pasta bowl 4. In a bowl, add all ingredients and mix thoroughly 5. Spread the topping over the pasta and place in oven until golden brown Topping: Panko Bread Crumbs ¾ cup Butter, melted ¼ cup Parmesan Cheese ¼ cup b. C. a. PIE APPLE 10" RTB HERITAGE OVENS 6 / 46 OZ PIE CHRY 10" RTB FZ HERITAGE OVENS 6 / 46 OZ PIE PUMPKIN 10" RTB TFF FZ HERITAGE OVENS 6 / 46 OZ PIE SHELL DP DISH RTB FZ HERITAGE OVENS 20 / 9 IN PIE APPLE 10" GRAND RTB HERITAGE OVENS 6 / 54 OZ PIE APPLE 10" BKD T&S HERITAGE OVENS 6 / 48 OZ PIE PECAN STHRN 10" BKD HERITAGE OVENS 6 / 36 OZ PIE PUMPKIN 10" BKD HERITAGE OVENS 6 / 3 OZ PIE CHOC CREAM 10 IN T&S HERITAGE OVENS 6 / 27 OZ PIE LEMON MERINGUE 10" HERITAGE OVENS 6 / 36 OZ PIE COCONUT MERINGUE 10" GRAND HERITAGE OVENS 4 / 46 OZ PIE LEMON MERINGUE GRAND 10" HERITAGE OVENS 4 / 46 OZ PIE MIXED BERRY & APPLE BLOSSOM SWEET ENCORE 51 / 4 OZ CAKE PINEAPPLE UPSIDE DN IW FZ SWEET ENCORE 24 / 4.9 OZ CAKE WHI CHOC MOLTEN LAVA IW FZ SWEET ENCORE 24 / 3.8 OZ CAKE STICKY TOFFEE IW FZ SWEET ENCORE 24 / 5 OZ CHEESECAKE KEY LIME IW FZ SWEET ENCORE 24 / 4 OZ CAKE CHOC LAVA IW FZ SWEET ENCORE 24 / 4 OZ PIE CARAMEL APPLE BLOSSOM FZ SWEET ENCORE 51 / 4 OZ CAKE RED VELVET RND 14 SL SWEET ENCORE 2 / 64 OZ CAKE CHOC 2 LYR RND 14 SL FZ SWEET ENCORE 2 / 57 OZ

10 Royal Truffle Cake Cookie Butter Cheesecake Italian Rum Cake Swiss Milk Chocolate cake SWEET, DECADENT Elegance CAKE CARROT 3 LYR RND 14 SL FZ SWEET ENCORE 2 / 90 OZ CAKE LEMON ITAL CREAM RND 12 SL SWEET ENCORE 2 / 66 OZ DESSERT BAR LEMON UNCUT 1/4 FZ SWEET ENCORE 2 / 51 OZ CHEESECAKE NY GRAND 9 IN 80 OZ SWEET ENCORE 2 / 14 SL CHEESECAKE TURTLE GRMT 9 IN FZ SWEET ENCORE 2 / 14 SL CHEESECAKE PUMPKIN 72 OZ FZ SWEET ENCORE 2 / 16 SL CHEESECAKE STRWBRY 9" 80 OZ FZ SWEET ENCORE 2 / 14 SL BROWNIE FUDGE 1/2 SHEET TRAY FZ SWEET ENCORE 2 / 96 OZ DESSERT BAR VAR 1/4 SHEET TRAY SWEET ENCORE 3 / 1 CT CHEESECAKE MINI SAMPLER VANILLA SWEET ENCORE 105 / 1.2 OZ PIE KEY LIME DP DISH 64 OZ FZ SWEET ENCORE 2 / 12 SL CHEESECAKE SEA SALT CARAMEL SWEET ENCORE 2 / 12 SL PIE CAPPUCCINO MOUSSE 52 OZ FZ SWEET ENCORE 2 / 12 SL NEW! NEW! NEW! NEW! CAKE CHOC OVER LOAD RND 10" FZ SWEET ENCORE 2 / 14 SL CAKE CHOC 2 LYR 84 OZ FZ SWEET ENCORE 2 / 10 SL CAKE BANANA FOSTER RND 10" FZ SWEET ENCORE 2 / 4 SL CAKE CHOC 2 LYR 84 OZ FZ SWEET ENCORE 2 / 10 SL CHEESECAKE VANILLA BEAN FZ SWEET ENCORE 2 / 80 OZ CAKE PEANUT BUTTER MILE HIGH FZ SWEET ENCORE 2 / 14 SL CAKE WHI CHOC ORANGE CREAMSICLE SWEET ENCORE 2 / 14 SL CAKE CHOC OVER LOAD RND 10" FZ SWEET ENCORE 2 / 14 SL CAKE BANANA FOSTER RND 10" FZ SWEET ENCORE 2 / 14 SL CHEESECAKE COOKIE BUTTER 10 IN SWEET ENCORE 2 / 14 SL CAKE ITAL RUM 10 IN SWEET ENCORE 2 / 14 SL CAKE SWISS MILK CHOC 10 IN SWEET ENCORE 2 / 14 SL CAKE ROYAL TRUFFLE 10 IN SWEET ENCORE 2 / 14 SL page 18 Holiday Catering Guide

11 White Chocolate Orange Creamsicle Cake Sweet Encore 2 / 4 SL FOr more recipes and Ideas! st Street West Rock Island, IL (309) i