flying biscuit café serving breakfast for over 25 years...

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

.S. P

osta

gePAID

Sout

heas

tPu

blis

hing

Com

pany

Inc.

P.O

. BO

X 20

08O

LDSM

AR, F

L 34

677-

7008

Cha

nge

Serv

ice

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. 5 www.sfsn.com August / September 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 battles back to school food choices

PAGE 6

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 6, 14 & 15

Chef Brooke Kravetz states, “Hey, they say a woman’s place is in the kitchen.”

PAGE 2

Chef Spotlight

The first Flying Biscuit location was in Candler Park, Georgia a suburb of the east side of Atlanta. They opened in 1993. They opened at 7 am and 4 hours later they were sold out of their mouth-watering bis-cuits. There are locations in Georgia, Alabama, Florida, North and South Carolina, and Texas.

The menu is Southern inspired and eclectic. They serve breakfast and brunch all day long. The food can be but also not your regu-lar breakfast fare. These can Egg-Stravaganza, Flat Iron Steak and Eggs, Bacon and Eggs Breakfast, Famous Flying Bis-cuit Breakfast, and Biscuit, Eggs and Gravy. There are various scrambles including Salmon, Veggie, Southern,

and Vegan Tofu. The four Benedicts are Crab Cake, Classic, Country Eggs and Southern Style Biscuits. The Om-elettes are Piedmont- meat and ched-

dar, Clifton- goat cheese and mushrooms, and the vegan Hollywood. Of course they offer French toast, Butter-milk pancakes, and Organic Oatmeal pancakes from the griddle. Feature specialties are Chorizo or Turkey Hash,

a Breakfast Bowl, Meggxican Wrap, and a vegan California Dreamer.

Gusto! was founded by Nate Hybl. The concept of his restaurants are to serve fresh and flavorful bowl and wraps by employees who look for-ward to working there. His concept is serving the freshest ingredi-ents and putting peo-ple first. His motto is ‘What is your gusto?’ and ‘colorful is flavor-ful’.

The menu is a sim-ple concept. One orders in three steps. The first step is to ‘Choose your gus-to.’ The possible six selections are 1. Chipolte pepper cream sauce with mango, avocado, black bean and corn salad, with a cilantro lime vinaigrette, and fresh jack cheese. 2. Ginger pea-

nut sauce, red bell peppers, carrots and roasted peanuts, in lime vinai-grette. 3. Spicy Korean chili bbq, with radish, carrot, and jalapenos,

and fresh cilantro. 4. Earthy tahini, sauce with cucumber, toma-to, chickpeas, and sal-ad with white balsamic vinaigrette and feta. 5. Sweet Japanese soy sauce, with snow pea, grape tomato, purple cabbage, and carrot salad in a shiracha gin-

ger dressing. 6. Tzatziki sauce with Israeli couscous, baby kale, artichoke and a grape tomato salad with a lem-on vinaigrette.

Flying Biscuit Café Serving Breakfast for over 25 Years

Atlanta’s Most Flavorful Casual Restaurant - gusto !

See FLYING BISCUIT CAFE´ on page 5

See GUSTO on page 13

2 SOUTHEAST FOOD SERVICE NEWS AUGUST / SEPTEMBER 2019®2 SOUTHEAST FOOD SERVICE NEWS ®

Southeast Food Service News is a wholly owned subsidiary of Southeast Publishing Company, Inc. and has no affiliation with any other group, association or publication.

POSTMASTERSEND ADDRESS CHANGES TO:Southeast Food Service News

8805 Tamiami Trail N #301Naples, FL 34108-2525

ISSN 0199-2805

DIRECTOR OF MARKETINGElliott R. Fischer

[email protected]

ACCOUNT EXECUTIVEScott Kennedy

[email protected]

STAFF WRITERMichelle Herrin

[email protected]

CREATIVE SERVICESElsie Olson

[email protected]

Division of SoutheastPublishing Co., Inc.

Elliott R. Fischer, President/Secretary

www.SFSN.com

Bulk Rate PostagePaid in Atlanta, Georgia

Subscription Rate:$36.00 per year

© 2019 Southeast Publishing Co., Inc. All Rights Reserved.

PermissionsAll rights reserved. Materials in this publica-tion may not be reproduced in any form without the express written permission of the publisher.

Publisher PolicyPublisher has privilege to reject any adver-tising. Advertiser and advertising agency are responsible for full content of adver tisements provided to the publisher, and are responsi-ble for any claims made therein. Reproduc-tion or use without permission of editorial, advertising or graphic content in any manner is prohibited.

SubscriptionCall 404-626-1558

This publication is printed in part on recycled newsprint with soy inks and can be recycled.

twitter.com/sefoodnews

®

Nestled on the picturesque beachfront in Naples, Florida overlooking the Gulf of Mexico, LaPlaya Beach & Golf Resort is the ultimate vacation. LaPlaya is a member of the prestigious Nobel House Hotels and Resorts. Their philosophy is location, distinc-tion, and soul. The LaPlaya resort boasts 189 guest rooms and eight suites; a 4,500 square foot Spa-Terre with salon and spa services; a state-of-the-art fitness center;

beach butler service; private pool-side cabanas with cold towel and sorbet service; waterfront dining and a Tiki Bar.

Next to LaPlaya’s private beach is restaurant BALEEN that offers high end dining with views of the beach, Gulf, and sunsets. It is open for breakfast, lunch, and din-ner and is offered inside, the porch outside, or even on the beach in the sand. The top chef at the helm is Chef Brooke Kravetz and she ar-

rived in 2017. She is a member of the 7 percent of female head chefs across the country. Her gender has never stopped her and her mantra is “It’s totally doable”.

Chef Brooke is a graduate of the Cambridge School of Culi-nary Arts outside of Boston. Chef Brooke studied in Italy as a pre-med student. It was here she re-alized her passion for food. Food is center to Italy’s culture and this is where she quickly changed from medicine to the culinary arts. Chef Thomas Keller and his French Landry Restaurant and Cookbook inspire her. Before she came to BALEEN she worked at many award-winning restaurants. She came to Southwest Florida in 2015 to work as executive sous chef at the Naples exquisite Sea Salt restaurant where she immersed herself in Italian cuisine.

For breakfast BALEEN offers buttermilk pancakes, waffles, and French toast from the grid-dle. Four Benedicts include the Traditional, Crab Oscar, with as-paragus and crab cake, The Farm-house with a lentil cake, spinach and tomato hollandaise, and Bris-

Chef Brooke Kravetz Creates at Baleen on the Gulf

Chef Brooke Kravetz

See CHEF KRAVETZ on page 2

1-800-486-4717 www.igpinc.net

A 47-year-old’s resume should only have one section: Work Experience.

For almost 50 years, we’ve been the most stable, professional food broker in the southeast. We know you’re looking for results. And to

that end, experience wins every time.

Let us help you.

770.887.0807

SOUTHEAST FOOD SERVICE NEWS 3®AUGUST / SEPTEMBER 2019

ket and eggs. Eggs prepared any style, as an omelet, with corned beef hash, and Somewhere South of here with a Southwestern spin. Chef Brooke created breakfast sandwiches with the likes of spin-ach, goat cheese and roasted red pepper on focaccia, a Bistro on a croissant, a BLT, and Eggs in a Hole with prosciutto, fontina, fen-nel ragu on a brioche.

The lunch menu has several raw and cold starters. Chef Brooke specializes in various ceviche, su-shi, and tartar recipes. Creative salads and sandwiches grace the menu. Specialties include Grou-per tacos, Grilled Stuffed Avoca-do, and Ahi Tuna.

Dinner can include several salads, chilled seafood starters, Chef’s special tartare mussels and octopus. From the sea there is a lobster risotto, scallops, tuna, salmon and local catch of the day. From the land chicken, Berkshire

pork chop, a strip, or a filet. Chef Brooke’s Chef’s Signature Special is the Blackened Gulf Grouper. It is served with neonata relish, king crab, a charred corn-truf-fle cake, and a champagne-citrus beurre blanc. The sides are Brus-sels sprouts, grilled artichoke or asparagus, roasted brocolini or lobster mac and cheese. The des-serts include typical Florida Key Lime Pie, a chocolate Kahlua cake, Crème Brulee, Mango Rum Bread Pudding and a daily Fresh Churned Ice cream and Sorbet. The flavors change daily.

Every Sunday from 11:30 until 2:30 Chef Brooke creates a Cham-pagne Brunch with Mimosas and Champagne. What a beautiful setting to spend time enjoying the scenery and enjoy the delicious food created by Chef.

Chef Brooke states, “Daily I’m inspired to turn out the best in sea-sonal, locally-sourced fresh foods and seafood in my kitchen here at Baleen as Chef de Cuisine.”

PEI MUSSELS CHOWDER1 chopped Onion1 chopped Fennel 1T ground garlicCelery Ribs chopped1 cup Bacon slab diced1 Potato peeled and diced2 cups Pernod1 quart Clam juice1 quart Heavy Cream½ cup PernodMussels and Sliced shallotButter and White wine to deglaze panFresh Chives, Lemon, and Tarragon

Sweat bacon until rendered. Add onion, celery, and fennel. Sweat until translucent. Add garlic and sweat until fragrant. Deglaze with Pernod until au sec. Add Clam juice and reduce by half. Add heavy cream and bring to a simmer. Add potato and continue to simmer until cream is slightly reduced and potato is cooked. Remove from heat, stir in remaining Pernod and check seasoning. This forms the sauce for the mussels.

Add mussels to hot pan, add oil, garlic, and sliced shallot. Deglaze with white wine and Pernod. Let alcohol reduce to au sec. Add butter and 1 quart of the mussel chowder recipe above. Finish with a squeeze of lemon and fresh chives and tarragon. Add your favorite toasted bread to soak up the excess sauce.

Chef Brooke Kravetz Creates at Baleen on the GulfContinued from page 2

4 SOUTHEAST FOOD SERVICE NEWS AUGUST / SEPTEMBER 2019®

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 com-puter, tablet, or phone. It is easy to sign up and it will always be at your fingertips.

Frosty Acres Brands, announces Gulf Coast Produce of Alabama as the newest member of the cooperative. City Produce of Fort Wal-ton Beach, Florida, recently acquired Gulf Coast Produce of Alabama, strengthening their presence in Alabama. As an addition to City Pro-duce of Fort Walton Beach, the Gulf Coast Produce location will con-tinue to offer a growing variety of produce and foodservice products to schools, healthcare, independent restaurants, and other foodservice operators in Alabama.

Riverfest will celebrate its 25th anniversary and the best of barbeque when it returns to the banks of the Tennessee River in Decatur, Alabama. It is set for September 13-14, 2019, at Ingalls Harbor. For more infor-mation on Riverfest, call 800 648-5381.

Florida Avenue Brewing Company, Tampa, Florida is proud to an-nounce is a top ten overall brewery in the 2019 U.S. Open Beer Cham-pionship. Over 7000 breweries from across the country and overseas competed in the event. Congratulations for finishing 9th overall.

Culinary Resources is pleased to announce the addition new operator specialists Keith Bogan for Central and North Florida and Emily Sugar for West Florida. Jennifer Verkamp joins Gilbert Foodservice as Sales Manager covering Cheney Brothers in the Carolinas. Cohen Broker-age Company has hired two new chefs- Reese Jones and Messina Li and John DeVente joins Cohen as Sales Representative for the Georgia market. Marc Edwards formally with Fontanini Italian Meats joins Cremosa Foods, Ocala, Florida. Florida Food Service is pleased to an-nounce that Jonathan Dougherty has accepted the position of Director of Marketing. In Jonathan’s new role, he will be directly responsible for the full implementation of a coordinated marketing strategy that leads to strategic growth of sales and profit for the company.

Southeastern Sea Products appoints Stillwater Provisions for Car-olina and Virginia markets. Gilbert Foodservice has been appointed by King & Prince Seafood for the Carolinas and Riceland Foods for the Carolina and Georgia markets. Buona Vita appoints Acosta Food-service for Florida and the Caribbean markets. Teasdale Latin Foods appoints Horizon Food Brokers for the Florida, Georgia, and the Caro-linas. Europastry appoints ProSource Sales & Marketing for the Flor-ida market. Affinity Group has been appointed by Blount Soups and Campbell’s Entrees nationally.

Vincent Parkhouse, age 64 of Marietta, Georgia passed away on June 27. He earned a degree in Food Service Management from Vincennes University. He retired from Kraft Food Services Inc. Our thoughts are with the Parkhouse family.

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

People, Places & Things

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

For more information contact:Al Salgado

773-627-0188 [email protected]


WHAT’S ONYOUR PLATE?

Lots, we bet. Let’s talk.

Mark Your Calendar and prepare to be inspired!September 25 • Florida State Fairgrounds • 9:30 am – 4:00 pm

You’re invited to the Foodcentric Experience hosted by Performance Foodservice!Come meet with our best suppliers, and explore ideas to freshen your menu.

Presented by

Lunch includes Oven Fried Green Tomatoes, Not Your Ma-ma’s Pimiento Cheese, Spicy Shrimp Quesadilla, and a Side of Love that is two back bean cakes topped with tomatillo salsa, sour cream, feta cheese and red onions. There are several Signature Salads and Sandwiches.

Sides are typical breakfast and southern fare including breakfast meat sides, spicy collard greens, grilled mac and cheese, oven dust-ed potatoes, creamy dreamy grits, or fresh fruit. Of course one can get a Fluffy Flying Biscuit, with cranberry apple butter.

Favorite non-breakfast items are Award winning Shrimp and grits, Coca-Cola BBQ glazed Salmon, flat iron steak, turkey pot roast, and oven fried chicken. The desserts are Chocolate Biscuit Bread Pudding served warm with a vanilla cream sauce and Georgia Peaches-N-Cream a biscuit short-

bread topped with brown sugar peaches, raspberry sauce, and cream.

Some locations offer beer and wine and cater-ing. They can provide the perfect menu and ex-perience for any event or special occasion.

“The Flying Biscuit has become a neighbor-hood institution, a place where guest can count on a friendly, welcom-ing atmosphere and a wide variety of great food made with fresh ingredients,” says Brent Fuller, Brand Leader for the Flying Biscuit Café. “With the positive recep-tion and interest we’ve received in entering additional markets, we know that there is a place for our concept and our brand. We’re ex-cited to have grown as much as we have over our first 25 years, and

we look forward to continuing it in the future.”

They have won several awards for their restaurants. Best of Atlanta, Best Restaurants

in Atlanta, Top 200 Food Based Franchises (two years in a row), and Top 50 Emerging restaurant chains, and they have the best biscuits!

Flying Biscuit Café Serving Breakfast for over 25 YearsContinued from page 1


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!

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

Cheney, Tracey Potter, Gerry Olsen

Food Sales East, Tara Crawford; Smithfield, Cori Van Wagoner

Cheney, Sean Johnson, Ben Northrop

Cheney, Enzo Marchello, Tracy Czarnecki, Giuseppe Cino

Cheney Food Show Ft Lauderdale, Florida June 25, 2019


Relationships Matter.Gilbert Foodservice has been building relationships in the Carolinas for over 37 years and as of 2018 has entered the

Georgia market as an industry leading foodservice broker & relationship manager.

If you are looking for a personalized sales & marketing solution, call or email us today.(704) 529-1800 | [email protected]

In North Carolina, South Carolina & now Georgia

PROUD MEMBER OF THELocal Expertise.

National Alliance.

Relationships Matter.Gilbert Foodservice has been building relationships in the Carolinas for over 37 years and as of 2018 has entered the

Georgia market as an industry leading foodservice broker & relationship manager.

If you are looking for a personalized sales & marketing solution, call or email us today.(704) 529-1800 | [email protected]

In North Carolina, South Carolina & now Georgia

PROUD MEMBER OF THELocal Expertise.

National Alliance.


By Fred Lucardie, CEC, AAC

The happy tap dancing and joyful singing you may have heard in the early hours of August 12th were the ecstatic parents and grandparents getting their children and grand-children ready for the first day of school in Hillsborough County. As much as we love and enjoy our six grandchildren, having them at loose ends for 2 ½ months challenged all of us. They really do need the struc-ture of school and regular schedules to make them truly appreciate their free time and leisure activities.

They enjoyed their summertime recess which roughly translated to: staying up to all hours watching cable television or binging on their electronics, sleeping in late, swim-ming in our pool, eating 24/7, and hanging out at the mall with their friends (the older two) or dragging us to the mall with them (the mid-dle two). But, this pales after a very short period of time and the whin-ing set in. “There is nothing to do!” “I’m bored!” So, back to school benefits all concerned.

With the return to school comes the annual “Breakfast Battle”. The older two will eat breakfast each and every day as long as it involves driving through the local fast food emporium and ordering a break-fast item with a large frozen coffee drink. Since they are not paying for it, I am inclined to keep these forays to a special treat every week or so. Our daughter is even tougher pre-ferring to keep it to a once a month celebration of breakfast.

They could cook something and eat at home, but that would require a shorter period of time in front of the mirror playing with their make-up and hair. What usually happens is Bella and Kara grabbing some-thing on their way out of the door and eating in the car on the way to school bewailing their lot in life and the cruelty of the world (translation: Our mean parents/grandparents who won’t buy us breakfast.)

The middle two are complete opposites from each other. Sophia has no trouble eating breakfast at home. She has a hearty appetite and is open to eating just about any-thing. If there is any problem with

her at all it is getting her OUT of bed to eat breakfast. Just like our other grandchil-dren she is not a fan of early risings. But, once up she trots to the breakfast table and is happy with whatev-er is put in front of her.

Tristan, on the oth-er hand, continues to be a challenge. Like his cousin, Sophia, he has the op-portunity to eat the free breakfast provided by the public school sys-tem. Also like his cousin, he has no desire to avail himself of this op-portunity. And, to be quite honest, I cannot blame either of them for their stance.

Their choices are limited- can be cold cereal, some type of fruit of-fering, breakfast sandwich, or pan-cakes/waffles. He doesn’t care for the selection of highly sugared cold cereal they have. The fruit is usu-ally apple slices, an orange, or fruit parfait. The pancakes and waffles

are the low-end plain frozen variety as is the breakfast sandwich. The sandwich is loaded with fat and so-dium. I continue to be amazed at the institutional quality of school cafeteria food. But, I realize their hands are tied by county and/or state requirements and budgetary constraints.

Pat and I provide transportation back and forth to school as Tristan’s parents work and their schedules prohibit them from handling this family responsibility. They are usually long gone by the time he awakes. Pat gets him going making sure he is dressed, teeth brushed, hair combed, and book bag packed. Then the battle begins.

We made a deal with him last school session telling him he had

choices. Either he ate at home or he had to eat the school cafete-ria breakfast. Since he doesn’t like the school cafeteria breakfast you would think he would be happy to eat at home. After all, he has his Papa Fred to cook for him. I’m a professional chef! Not so.

From previous experience this summer dealing with his eating issues, we took him to the local grocery market giving him the op-portunity to choose breakfast items that appealed to him. We spent most of the trip explaining cookie snack packs, chips, and doughnuts were not what we had in mind for a healthy breakfast. That said we came home with precious few breakfast items from which he could choose on school days.

Like his two oldest cousins he would be perfectly happy driving through the local fast food empo-

rium. His idea of heaven is eating ketchup-drenched hash browns with a non-caffeinated soft drink every morning. Or, doughnuts with a frozen fruit smoothie. Not only are those choices not high on the healthy eating scale, they can run up the food budget very quickly.

So, we’re back to square one al-though Pat is determined to have him properly fed before he goes off to school. She knows he likes to put fruit on skewers so she plans to have cut fruit available from which he can pick and choose. He also likes his yogurt squeezable packs frozen, so there are two boxes of his favor-ite flavored yogurt in the freezer ready to go, also, he likes organic frozen waffles of different vari-eties. When push comes to shove

he will always eat steamed rice and seaweed.

We’re not above dangling the proverbial carrot in front of him in an effort to encourage healthy breakfast eating. If he eats a good breakfast Monday through Thurs-day, I am willing to let Friday be a Fun Breakfast Day. He can choose between the ketchup-drenched hash browns with a non-caffeinated soft drink. Or, glazed doughnut holes with a frozen fruit smoothie. Yes, I know. Milk or juice would be better choices than a soft drink or smoothie. But, I’m willing to capit-ulate on this point. I’m hoping that over time the breakfast battle will become a distant memory.

The school lunch menus are pretty much the same as last year’s menu. Pizza is offered on Tues-days and Thursday, which is fine with him. Hot dogs or corn dogs once a week which are also okay in his book. And, two of the chicken entrees have become acceptable – popcorn chicken bites and crunchy chicken sandwich. He has started to try new food items at school, which is a huge step forward for him.

Meatballs have moved from the verboten list to the acceptable list. I’m working on him trying the ham-burgers next. I’ve explained that the school hamburger sandwich is just a larger version of the mini hamburg-ers he helped me make at home this summer. He seems open to the sug-gestion, but time will tell.

On the days the school menu does not have anything he cares to eat, we will be packing his lunch. Lunchables are his current favor-ite with mini hot dogs holding the number one spot. Nachos come in a close second with mini pizzas in third. I wish he would eat sand-wiches, but he’s simply not a fan. Raw veggies with dip, fresh fruit bites, frozen yogurt, organic juice, and his current favorite chips round out his lunch.

To all the parents and grandpar-ents out there, keep making the ef-fort to encourage healthy and nutri-tious eating at breakfast. It’s an up-hill battle, but the rewards are great.

Bon appetite!Chef Lucardie can be reached at

[email protected]

The Back to School Food Battle Begins


September 30 - November 24, 2019

rebateHandy ideas, handy insights and handy trends from Smithfield Culinary.

Enclosed you will find tremendous savings on a wide variety of productsdesigned to be shareable, snackable, and completely Hands On!

Pulled Pork Arepas

FEATURED PRODUCTS

distributor sales repMail-In Coupon Corporate Promotion

FEATURED PRODUCTS

OperatorMail-In Coupon Corporate Promotion

Ready-to-Cook

00070800179077 SMITHFIELD PLATINUM SINGLE SLICE LOG SMOKED BACON, 10/14, GF, 15# $3.00


Ready-to-Eat

10070247125009 FARMLAND SILVER MEDAL FULLY COOKED BACON, REG, 2/150 CT $2.00

10070247172331 FARMLAND BRONZE MEDAL FULLY COOKED BACON, REG, 2/150 CT $2.00

10070247157031 FARMLAND SILVER MEDAL FULLY COOKED BACON, T/S, 2/150 CT $2.50

10070247171051 FARMLAND GOLD MEDAL FULLY COOKED BACON, SUPER T/S, 2/150 CT $2.50

10070247159844 FARMLAND SILVER MEDAL FULLY COOKED ROUND BACON, 192 SLICES, 3/64CT $2.00

ITEM CODE PRODUCT DESCRIPTION $/CS CASES TOTAL

bacon

00027815091337 ECKRICH CHEDDAR SMOKED SAUSAGE KOLACHES, 10# CASE $3.00

20027815221295 ECKRICH SMOKED SAUSAGE LINK 5/1 6", 10# CASE $3.00

20027815120079 ECKRICH KIELBASA SMOKED SAUSAGE LINK 5/1 6", 10# CASE $3.00


20027815305315 ECKRICH SMOKED SAUSAGE CHEDDAR LINK 5/1, 10# CASE $3.00

20027815305322 ECKRICH SMOKED SAUSAGE JALAPENO CHEDDAR LINK 5/1, 10# CASE $3.00

20027815291861 ECKRICH COCKTAIL SMOKED SAUSAGE 10# CASE $3.00

20027815111435 ECKRICH CHEESEBURGER LINK 6/1, 10# CASE $3.00

10070247174946 FARMLAND SPLIT SMOKED SAUSAGE, 6/1, 2/6# CASE $3.00

10070247179712 FARMLAND HOT POLISH SAUSAGE 6" 20# CASE $5.00


smoked sausage

90043200110219 PATRICK CUDAHY CHORIZO CANTIMPALO $3.00

10043200154408 PATRICK CUDAHY CHORIZO LINK $3.00

chorizo

Ready-to-Cook



Ready-to-Eat







bacon












smoked sausage



chorizo

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 September 30 - November 24, 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 January 4, 2020. 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:

SMITHFIELD CULINARY HANDS ON COUPON REDEMPTIONPO BOX 552TRAVERSE CITY, MI 49685

REBATE QUESTIONS? CALL 1-877-570-5504

COUPON CODE: HANDSON19OPR

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:___________

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.SMITHFIELDHANDSON.COM

INSTRUCTIONS FOR SUBMITTING THIS REBATE:

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.

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.

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

MAXIMUM PAYOUT IS $250 / MINIMUM PAYOUT IS $20# of $2 CS: X $2.00/CS: = Total $:# of $2.50 CS: X $2.50/CS: = Total $:# of $3 CS: X $3.00/CS: = Total $:# of $5 CS: X $5.00/CS: = Total $:

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 January 4, 2020. 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 SEPTEMBER 30 - NOVEMBER 24, 2019 TO THIS FORM AND SEND TO:



COUPON CODE: HANDSON19DSR

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.


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!






FEATURED PRODUCTS


Wings

10704051289397 CURLY'S SMOKED CHICKEN WINGS, 10 LB. $2.00

90704051681043 CURLY'S SMOKED LOINBACK RIBS, 16 SLABS $2.50

90704051682026 CURLY'S SMOKED ST. LOUIS RIBS, 16 SLABS $2.50

10070247192124 FARMLAND SMOKE'N FAST KC WILD WINGS, 3/12 PC, 9# NT, Z $2.00

00070247194558 FARMLAND SMOKE'N FAST KC WILD WINGS, MINI-2 OZ., 2 BAGS, 10# NET, Z $2.00

Sliced Meats

10704051287065 CURLY'S SMOKED SLICED BEEF BRISKET, 6/2 LB. $2.50

10704051300276 CURLY'S SLICED CAP OFF TOP ROUND ROAST BEEF, 6/2 LB. $2.50

10704051300634 CURLY'S SLICED BOTTOM ROUND CORNED BEEF, 6/2 LB. $2.50

10704051300870 CURLY'S SLICED RIBEYE PRIME RIB, 10/2 LB. $5.00

Pulled Pork

10704051289045 CURLY'S SMOKED ALL NATURAL PULLED PORK 2/5 LB. $2.50

10704051289069 CURLY'S SMOKED MARINATED/SEASONED PULLED PORK 2/5 LB. $2.50

10704051289328 CURLY'S SMOKED ALL NATURAL PULLED PORK CAROLINA STYLE 2/5 LB. $2.50

Pulled Chicken

10704051289144 CURLY'S SMOKED PULLED CHICKEN 2/5 LB. $2.50

10704051289311 CURLY'S SMOKED ALL NATURAL PULLED CHICKEN 12/2 LB. $5.00

10704051289359 CURLY'S ROASTED PULLED CHICKEN, 12/2 LB. $5.00


fully cooked & smoked meats

90076033115526 CARANDO SLICED HOT CAPICOLA 12/1 LB $3.00

00076033114052 CARANDO SLICED MORTADELLA 12/1 LB $3.00

10076033104692 CARANDO SLICED GRANDE PEPPERONI 2/5 LB $3.00

10076033562430 CARANDO SLICED PROSCIUTTO 12/1LB $3.00

10076033101783 CARANDO SLICED APLINA GENOA SALAMI 12/1LB $3.00

10038616300372 MARGHERITA SLICED PEPPERONI 3" 6 SLICES PER OZ 8/2 LB $5.00

10038616300389 MARGHERITA SLICED GENOA SALAMI 3" 6 SLICES PER OZ 8/2 LB $5.00

10038616300396 MARGHERITA SLICED HARD SALAMI 3" 6 SLICES PER OZ 8/2 LB $5.00

20027815001613 MARGHERITA SLICED CAPICOLA 5/2LB $3.00

20027815220106 MARGHERITA SLICED PEPPERONI 2/12.5 LB. 14-16 OZ $5.00

20027815220168 MARGHERITA CUP AND CHAR PEPPERONI $5.00

20038616360250 MARGHERITA LINK PEPPERONI $3.00

10043200154309 PAVONE CUP AND CRISP PEPPERONI $5.00

20030900325860 HEALTHY ONES SLICED SMOKED TURKEY BREAST 6/32 OZ $5.00

20030900325914 HEALTHY ONES SLICED ROAST BEEF 6/32 OZ $5.00

20030900325884 HEALTHY ONES SLICED VIRGINIA BRAND HAM 6/32 OZ $5.00

20030900325853 HEALTHY ONES SLICED OVEN ROASTED TURKEY BREAST 6/32 OZ $5.00

20043200165081 PATRICK CUDAHY SLICED HAM - 1/2 OZ. $3.00

10070247822557 FARMLAND GOLD MEDAL SMOKED UNCURED HAM, .5OZ, GF, 6/2# $5.00

10070247818598 FARMLAND SLICED SMOKED HAM, H&W, 1/2OZ, 4/3# $5.00


Italian Meats & Sliced Meats

90070247195558 FARMLAND APPLEWOOD CARVEMASTER HAM, NJ, 2 PC $2.00

90070247196180 FARMLAND SMOKED HAM, H&W25, SWEET CURE, GM, 2 PC $2.00

10070247818598 FARMLAND SMOKED SLICED HAM, H&W, 1/2OZ, 4/3# $5.00

10070247193817 FARMLAND CKD HAM, H&W, 4X6, 2/13# $2.00

10070247193831 FARMLAND PREMIUM DELI CKD HAM, 95 WA, 4X6, 2/13# $2.00

ham

00070247816382 FARMLAND BLACK ANGUS BEEF FRANK, 4/1 6", 10# CASE $3.00


00070247822758 FARMLAND GOLD MEDAL GOURMET BEEF FRANK, 4/1 6", 10# CASE $3.00





00070247813558 FARMLAND GOLD MEDAL GOURMET BEEF FRANK, 2/1 LONG, 10# CASE $3.00

00070247810953 FARMLAND GOLD MEDAL BEEF FRANK, 4/1 6", 10# CASE $3.00


00070247811578 FARMLAND GOLD MEDAL BEEF FRANK, CN, 6/1 6", 10# CASE $3.00


00070247810984 FARMLAND GOLD MEDAL MEAT FRANK, 4/1 6", 10# CASE $3.00




00070247811011 FARMLAND GOLD MEDAL MEAT FRANK, 6/1 LONG, 10# CASE $3.00

10070100028096 JOHN MORRELL MINI BEEF FRANK KIT, 60 FRANKS & 64 BUNS, 10# CASE $3.00

hot dogs

00070247202253 SMITHFIELD 1-2 BONE BACK RIB PIECES POLY FROZEN $2.00


90070800867939 SMITHFIELD BONE IN PORK BUTT, NECK ON, FCY, VP, 4-2PC $2.00

90070800706597 SMITHFIELD BONELESS PORK BUTT, NECK ON, 1/4”, VP, 4-2PC $2.00

90070800646169 SMITHFIELD TENDERLOIN, VP, 8-2PC $2.00

90070800216942 SMITHFIELD SKINLESS HALF BELLY, VP, 8-1PC $2.00

fresh pork

CONTINUED ON BACK©2019 Smithfield 75807/0619

WHAT'S COOKIN' IN CAROLINA? ADVENTURE.

Enter at SmithfieldHandsOn.com

WIN OUR CHARLESTON S.C. SWEEPSTAKES

FEATURED PRODUCTS


Wings

10704051289397 CURLY'S SMOKED CHICKEN WINGS, 10 LB. $2.00

90704051681043 CURLY'S SMOKED LOINBACK RIBS, 16 SLABS $2.50

90704051682026 CURLY'S SMOKED ST. LOUIS RIBS, 16 SLABS $2.50

10070247192124 FARMLAND SMOKE'N FAST KC WILD WINGS, 3/12 PC, 9# NT, Z $2.00

00070247194558 FARMLAND SMOKE'N FAST KC WILD WINGS, MINI-2 OZ., 2 BAGS, 10# NET, Z $2.00

Sliced Meats

10704051287065 CURLY'S SMOKED SLICED BEEF BRISKET, 6/2 LB. $2.50

10704051300276 CURLY'S SLICED CAP OFF TOP ROUND ROAST BEEF, 6/2 LB. $2.50

10704051300634 CURLY'S SLICED BOTTOM ROUND CORNED BEEF, 6/2 LB. $2.50

10704051300870 CURLY'S SLICED RIBEYE PRIME RIB, 10/2 LB. $5.00

Pulled Pork

10704051289045 CURLY'S SMOKED ALL NATURAL PULLED PORK 2/5 LB. $2.50

10704051289069 CURLY'S SMOKED MARINATED/SEASONED PULLED PORK 2/5 LB. $2.50

10704051289328 CURLY'S SMOKED ALL NATURAL PULLED PORK CAROLINA STYLE 2/5 LB. $2.50

Pulled Chicken

10704051289144 CURLY'S SMOKED PULLED CHICKEN 2/5 LB. $2.50

10704051289311 CURLY'S SMOKED ALL NATURAL PULLED CHICKEN 12/2 LB. $5.00

10704051289359 CURLY'S ROASTED PULLED CHICKEN, 12/2 LB. $5.00


fully cooked & smoked meats

90076033115526 CARANDO SLICED HOT CAPICOLA 12/1 LB $3.00

00076033114052 CARANDO SLICED MORTADELLA 12/1 LB $3.00

10076033104692 CARANDO SLICED GRANDE PEPPERONI 2/5 LB $3.00

10076033562430 CARANDO SLICED PROSCIUTTO 12/1LB $3.00

10076033101783 CARANDO SLICED APLINA GENOA SALAMI 12/1LB $3.00

10038616300372 MARGHERITA SLICED PEPPERONI 3" 6 SLICES PER OZ 8/2 LB $5.00

10038616300389 MARGHERITA SLICED GENOA SALAMI 3" 6 SLICES PER OZ 8/2 LB $5.00

10038616300396 MARGHERITA SLICED HARD SALAMI 3" 6 SLICES PER OZ 8/2 LB $5.00

20027815001613 MARGHERITA SLICED CAPICOLA 5/2LB $3.00

20027815220106 MARGHERITA SLICED PEPPERONI 2/12.5 LB. 14-16 OZ $5.00

20027815220168 MARGHERITA CUP AND CHAR PEPPERONI $5.00

20038616360250 MARGHERITA LINK PEPPERONI $3.00

10043200154309 PAVONE CUP AND CRISP PEPPERONI $5.00

20030900325860 HEALTHY ONES SLICED SMOKED TURKEY BREAST 6/32 OZ $5.00

20030900325914 HEALTHY ONES SLICED ROAST BEEF 6/32 OZ $5.00

20030900325884 HEALTHY ONES SLICED VIRGINIA BRAND HAM 6/32 OZ $5.00

20030900325853 HEALTHY ONES SLICED OVEN ROASTED TURKEY BREAST 6/32 OZ $5.00

20043200165081 PATRICK CUDAHY SLICED HAM - 1/2 OZ. $3.00

10070247822557 FARMLAND GOLD MEDAL SMOKED UNCURED HAM, .5OZ, GF, 6/2# $5.00

10070247818598 FARMLAND SLICED SMOKED HAM, H&W, 1/2OZ, 4/3# $5.00


Italian Meats & Sliced Meats

90070247195558 FARMLAND APPLEWOOD CARVEMASTER HAM, NJ, 2 PC $2.00

90070247196180 FARMLAND SMOKED HAM, H&W25, SWEET CURE, GM, 2 PC $2.00

10070247818598 FARMLAND SMOKED SLICED HAM, H&W, 1/2OZ, 4/3# $5.00

10070247193817 FARMLAND CKD HAM, H&W, 4X6, 2/13# $2.00

10070247193831 FARMLAND PREMIUM DELI CKD HAM, 95 WA, 4X6, 2/13# $2.00

ham








00070247813558 FARMLAND GOLD MEDAL GOURMET BEEF FRANK, 2/1 LONG, 10# CASE $3.00









00070247811011 FARMLAND GOLD MEDAL MEAT FRANK, 6/1 LONG, 10# CASE $3.00

10070100028096 JOHN MORRELL MINI BEEF FRANK KIT, 60 FRANKS & 64 BUNS, 10# CASE $3.00

hot dogs



90070800867939 SMITHFIELD BONE IN PORK BUTT, NECK ON, FCY, VP, 4-2PC $2.00

90070800706597 SMITHFIELD BONELESS PORK BUTT, NECK ON, 1/4”, VP, 4-2PC $2.00

90070800646169 SMITHFIELD TENDERLOIN, VP, 8-2PC $2.00

90070800216942 SMITHFIELD SKINLESS HALF BELLY, VP, 8-1PC $2.00

fresh pork

CONTINUED ON BACK©2019 Smithfield 75807/0619

WHAT'S COOKIN' IN CAROLINA? ADVENTURE.

Enter at SmithfieldHandsOn.com

WIN OUR CHARLESTON S.C. SWEEPSTAKES


FEATURED PRODUCTS


Ready-to-Cook



Ready-to-Eat







bacon












smoked sausage



chorizo

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 September 30 - November 24, 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 January 4, 2020. 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: HANDSON19OPR

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.







In memory of

Joel Tokar1951-2019

It is with great sadness that we mourn the passing of our esteemed colleague and dear friend. He helped to grow Florida Food Service and his leadership inspired our

people. His integrity, passion, and commitment to excellence will continue to inspire us. We cherish his memory and his many contributions to our company.

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

Executive Chef Ryan Freedman of Angelina’s Ristorante Bonita Springs, Florida with Bonnie and Francis Carrancejie of Berry Veal Corporation


The next step is to choose your protein- natural grilled chick-en, spicy grilled chicken, grilled shrimp, grilled portabella mush-rooms, or sliced avocados.

The final and third step is to choose your style. The above se-lections can be served on mixed

greens, brown rice, half of each, or a flatbread. Therefore gusto! serves the same selections as a bowl or a wrap. A bag of sweet potato chips accompanies each order. They serve fountain drinks, freshly squeezed lemonade, and beer and wine. Desserts include house-baked cookies, ice cream sandwiches, and King Pops.

There are 4 locations. The concept and flavorful dishes are very popular. These are locat-ed in Peachtree, Ponce, Decatur, and West Midtown. Food can be ordered online and delivered by Uber Eats, Postmates, or Door-dash.

Gusto! also offers catering. This feeds 20+ people with the

same ‘build your own gusto!’ concept. Everyone gets to build their own as if they were at the restaurant.

Great food, bold global flavors, that is served with gusto by qual-ity employees who love their jobs is standard at gusto! Find your gusto! next time you are in the At-lanta area.

Atlanta’s Most Flavorful Casual Restaurant - gusto !Continued from page 1


Simmons Food Service, Kathy Strickland; Florida Food Service, Buddy Hines; Simmons Food Service, Estelle Simmons

Florida Food Service, Barry Bass, Brian Stengel, Jonathan Dougherty

Florida Food Service Food ShowSt Augustine Florida August 2, 2019

Gators BBQ, Sandy Shepherd, John Shepherd

Chiefland Sports Bar, Chris Strange, Nikki Barwick; Florida Food Service, Micha Noda

Grande Cheese, Tim Duffy, Phil Latona, Joe Russo

Sweis Cafe, George El-Abu, Nancy El-Abu; Florida Food Service, Cary Price

Roys Restaurant, Linda Wicker; Florida Food Service, Jim Islam

Pasta Faire, Sean Adamo, Anthony Adamo; Florida Food Service, Justin Wettig

Fiori Bruna, Cesare Bruna; Berry Veal, Francis Carrancejie, Michael Carrancejie

Big Bend Restaurant Supply, Marli Peacock, Mary Bown

Burger Spot, Terrie Deen, Janet Bradley

Florida Food Service, Jeff Garcia; Salt Springs Pizza, Christina Marku, Mirash Krasniqi


Service isn’t just part of our name…It’s who we are.

800.432.9178www.ffsinc.com352.372.3514Gainesville, FL 32609

For over 70 years, our family owned and operated business has met the needs of customers all over North Florida. In our ever-changing world, we know one thing never changes — RELATIONSHIPS MATTER.

Our $12 billion in purchasing power makes us just as powerful as the national distributors, but our relationships with our customers make us different. If you want the service level you can count on from an independent, honest company, call us today and see why Florida Food Service is a partner you can trust.

Employee of the Year Awards for Florida Food Service

Salesperson of the Year-Jeffrey Garcia-L to R-Jeff Islam, Jeffrey Garcia, Randy Armitage, Joel Islam

Operations Day Shift Employee of the Year-Bryan Rohan L-to-R Brent King, Bryan Rohan, Stephen Jennings, James Islam, Joel Islam

Operations Night Shift Employee of the Year-Denzil RobertsL-to-R-Brent King, Denzil Roberts, Wes Everson, James Islam, Joel Islam

Driver of the Year-Benjamin BakerL-to-R-Brent King, Benjamin Baker, Lucas Jones, James Islam, Joel Islam


brookwoodfarms.com

freshfromflorida.com

tampamaid.com

smithfieldfoodservice.com

ffsinc.com

igpinc.net

www.reddiamond.com

orrellsfoodservice.com

horizonfoodbrokers.com

smithfieldfoodservice.com

devancofoods.com

yournanskitchen.com

georgiaschoolnutrition.com

raikesfarms.com

ibafoodservice.com

Buonavitainc.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 17AUGUST / SEPTEMBER 2019 Product Spotlight

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

standard nitrile. Ideal for use around moderate heat, these nitrile gloves are the choice for cook-ing and handling grease and oils.

High-Quality alterna-tive for latex. For infor-mation call 800-351-8161 or visit www.handgards.com

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.

For information visit mapleleaffarms.comBrookwood 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.

Anthony’s Authentic MeatballsOur premium All-Natural offering made with

Beef & PorkThree Cheese Blend: Pecorino Romano, Fresh

Ricotta, and Shredded FontinaFresh whole leaf parsleySignature four ingredient seasoning blend

For more information and samples please contact Joe LaBella: [email protected]

or call 856-453-7972. or visit www.buonavitainc.com

Raikes Farms All Natural Oven Roasted Turkey BreastOver 90% of Americans eat sandwiches

and or salads every day. With the vast majority indulging in cold cuts and chesses, its a smart choice to eat the healthiest products available. Raikes Farms products are all natural, fat free, gluten free, and antibiotic-free. Raikes Farms is dedicated to serving the healthiest deli meats and cheeses in the market.

For information call 904-545-9205 or email [email protected]

Samosa from Nana’s KitchenLooking for something different

to offer your customers? Look no further, Nana’s Kitchen provides a tasty alternative pocket food called a Samosa! From our Vegetarian to our Non-vegetarian, Spicy to Mild, we have something for everyone. This product is sold bulk fully cooked,

and frozen.For more information visit www.yournanaskitchen.com or contact our Brokers

today: Food Partners at 1-770-299-1078.

Crisco Creamy Frying ShorteningCrisco professional general purpose

creamy frying shortening is the cost-ef-fective solution for zero grams trans fat frying. Delivers strong performance in a wide range of frying applications. Pre-serves the natural flavor of fried foods and helps maintain food costs without comprising quality.

For information call 877-376-6250 or visit www.cargill.com

Brakebush Flame-Grilled Chicken Burger

Made with just chicken and sea-soning, this juicy, tender, 3.25 oz, fully cooked burger is all natural and gluten free. No added hor-mones or steroids, no msg, zero grams trans fat per serving. Ver-satile menu item for any operator, less fat than a beef burger.

For information call 1-800-933-2121 or visit www.brakebush.com/chicken-burger

Large Cannoli ShellsHand made cannoli shells that

are deep fried to crisp perfection, with a hint of cinnamon, vanilla and other natural flavors. From our kitchen to yours Brooklyn Cannoli Company.

For information and samples call 732-525-2201 or visit www.brooklyncannoli.com


Coming Next

DECEMBER/JANUARY

Center-Of-The-Plate

Pasta, Soups

Ad Deadline December 13th

OCTOBER/NOVEMBER

Holiday Foods

Ethnic Foods

Ad Deadline October 18th

Each Issue Features:Local Food Service PeopleLocal Food Service CompaniesLocal Food Service Coverage

Visit our Website at www. .com

It’s FREE!

Have You Downloaded the Latest Issue of SFSN?

®

Follow us on twitter: twitter.com/sefoodnews

A Day in the Life of…A Day in the Life of a Bartender Extraordinaire …..Liz Kaparakis

1. Tell us about your self. Where did you grow up and how did you get to southwest Florida?

I grew up in a small ski town called Windham, nestled in the cozy Catskill Mountains in upstate NY. In 2005, my parents decided a move was necessary for business reasons, so they packed up the family and made the trek down to Naples. I was 19 at the time and in school, and stayed behind. When 2010 rolled around I decided maybe I should follow suit and join my family in Naples. It was also a necessary move for me, living in a small town means very few job openings. So I packed what I could, got on a plane, and the rest is history!! It was the best thing I ever did for myself.

2. How long have you been bartending? Oh jeeze, let’s see. I have only been bartending for about 5 years,

but I’ve been working in restaurants since I was 13! It’s in my blood; both my mother and my grandmother worked as waitresses for a living. I was very eager to learn, and started out in the kitchen polishing silverware. When I was 14 I was put on the floor as a bus girl and worked my way up to waitressing. I had a lot of amazing people who helped me develop great work ethic and people skills, including of course my amazing mom!

3. You have probably have some wild stories. Can you share them? There are too many!! I’ve had kids come to the bar asking for shots

of vodka (a dead giveaway that you’re a minor, nobody does shots of vodka!) while their parents were at the table. Dine and dashers, blind dates that were clearly not going well, the list goes on! I had one particular gentleman become irate because we don’t put the news on in order to maintain a relaxing environment. Liquor and politics don’t mix. He didn’t care about our policies, slamming his hands on the bar top and swearing up a storm. We eventually asked him to leave. I could probably write a book about the characters I meet every day. That’s the one great thing about my job; no two shifts are ever the same.

4. What is the craziest drink you ever had to make? A rum martini. Not a difficult drink to make, but it is just so strange!

Another weird one was beer with a scoop of vanilla ice cream in it. To each their own, I always say!

5. Bartenders are good listeners...... anything else you want to say? I’m a great listener! It’s my job, as well as the reason I get so many

people coming back to see me.

SOUTHEAST FOOD SERVICE NEWS 19AUGUST / SEPTEMBER 2019 Product Spotlight

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

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 at 1-800-621-0868.

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

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

Authentic Corn Tortilla ChipsTacomex corn tortilla chips have a

wide array of sizes, thicknesses and col-ors all suitable for dipping and scooping. Zero grams of trans fat, our corn torti-lla 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

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

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

Farmland® Smoke’NFast®Smoked BBQ Pork BellyNow you can

feature the authen-tic taste of slow-smoked BBQ on your menu quickly and conveniently. New Farmland® S m o k e ‘ N F a s t Smoked BBQ Pork Belly comes uncured and unenhanced for preparation versatility. It’s sim-ply dry-rubbed with BBQ seasoning and hickory-smoked to deliver a rich taste.

For more information visit smokenfast.com or call 888-327-6526.

Rich’s Effortless Baking Cinnamon RollsThe easy way to offer fresh

baked everyday, Rich’s cinnamon rolls come packaged in FDA-ap-proved bakeable film. The film al-lows the roll to retain up to 30% more moisture creating a delicious treat. Forget mixers, cutters, proof-ers and timers, the baking film does all the work. No clean up, enhanced food safety.

For detailed product informa-tion visit www.richsfoodservice.com


Serve up shareable apps that excite in a snap. Introducing the taste bud–tantalizing flavor of new vegetable appetizers covered in our signature breading spiced with TABASCO® brand Original Red Sauce flavor. Now you can menu the premium appeal of bold, poppable bites.

• BREADED BELLA MUSHROOM SLICES

• BREADED PICKLE CHIPS

• BREADED ZUCCHINI COINS

• FRIED GREEN TOMATOES

• BREADED CAULIFLOWER

NO FUSS. ALL FLAVOR. For the full portfolio of products, visit tampamaidfoods.com

NEW FROM

WE WENT

FOR A LIMITED TIME, GET $5 OFF PER CASE, UP TO $100

tampamaid.com/no-fuss-all-flavor

©2019 Tampa Maid Foods LLC. All Rights Reserved.©2019. TABASCO and the DIAMOND and BOTTLE LOGOS are trademarks of and licensed by McIlhenny Company, Avery Island, Louisiana, 70513 USA. TABASCO.COM

flying biscuit café serving breakfast for over 25 years...

Documents