2019 Trends in the Restaurant Industry Cooking with...

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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

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potlight

Pro

du

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Peop

le, Places &

Things

Catch up on the latest industry new

s and events.

PAGE 8

Vol. 33 N

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Octob

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Sou

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By L

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ing

merm

aids, but it also offers

the on

ly seafood buffet in

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Myrtle

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area

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a

gourm

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of

items

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ner

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Gran

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friedseafood, S

eafare offers baked,broiled,

steamed,

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rawseafood selection

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SeaFare RestaurantPuts Traditional Spin on Seafood Buffet

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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. 2 www.sfsn.com February / March 2019

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Food Show Photos

Chef Ernie Hahne has Treasure Island Sloppy Joe’s hopping.

PAGE 2

Grilled cheese sandwiches are a hit at the state fair. PAGE 6

Read about all the latest industry news and happenings.

PAGE 4

See the newest products in the food service industry.

PAGES 13 & 15

A Chef ’s Life

People, Places & Things

Product Spotlight

Our staff has visited food shows throughout the market.

PAGE 10

Chef SpotlightBrewburgers, Venice,

Florida opened in 2010 with the intent of creating the world’s best tasting burgers paired with a great selection of icy cold beer.

There are two locations in Venice- one being on the island and the other off of the interstate. Brewburg-ers Pub offers to their cus-tomers dine-in, take out, and on-line ordering.

They have one of the best selections of beer in the area and they are voted the Best Burgers in the Venice area year after year. Not only do they win awards for the burgers they have won awards for their chili.

Michael Bacon, owner and his wife Liz are hands on. They met in upstate New York while working at a steak-house. Restaurateur Karen Hall and her

husband Jimmy helped the Bacon’s to get the restaurant up and running. Mi-chael and Liz have 4 children. There is a menu item named after each. The oldest Maddy B has a bacon and herb ½ pound cheeseburger served between two grilled cheese sandwiches named in her honor. The oldest son Andrew

claimed that while grow-ing up he was a vegetar-ian (he did however eat burgers). They named the veggie burger after him but Michael states that he does not believe that Andrew has ever tried it. Lily has a turkey with BLT sandwich. Last but not least Olivia, has the Ollie G burger with bacon, garlic and herb cheese, a spicy olive tapenade, and is topped with chipotle ranch dressing. Yum.

The menu has burgers, burgers, and more burgers. However, one can start with the ‘All Dressed Up’ Saratoga Chips or Tater Tots. You can pick your flavor of cheese to enjoy them with. They also have Pretzel Roll bites with

Brewburgers Pub and Grill - All About Great Food and Fun Times

See BREWBURGERS on page 5

Since marijuana is becoming legal in more states it is very evident that it is start-ing to be a new food and drink trend that will expand in the coming months. We’re seeing this in everything from cocktails to culinary infu-sions.The way people consume food continues to evolve.

The delivery model has fully taken off and more people opt-in to enjoy dinner at home. De-livery is a strong trend that needs to be considered for all restaurant models and that might mean finding ways to offer your guests the same great food at their front door.No longer a need for the mega restau-rant.

One of the trends you may see is a

smaller footprint for in-restaurant dining because of the uptick in delivery, there’s no need for all those seats. With fewer people sitting down in a restaurant and ordering out, there isn’t a need for one big concept.

Instead of hav-ing one restaurant concept that takes up 5,000 square feet of space, instead, opera-tors will have 4 restaurant con-cepts in that same

space. Each one of them may have their own storefront and they offer a slightly dif-ferent experience in each one. However, they share one kitchen and your offerings become more nicheShaping the menu to please all diet types.

As more diets are created and crafted for

2019 Trends in the Restaurant Industry Cooking with Cannabis

See BRIMSTONE on page 12

2 SOUTHEAST FOOD SERVICE NEWS

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FEBRUARY / MARCH 2019

Chef Ernest Hahne, Creates New Menu at Sloppy Joe’s Bar and Grill

Chef Ernest, Ernie, W. Hahne is at the helm of Sloppy Joe’s Bar and Grill Restaurant. He is in charge of Sloppy Joe’s and all of the culi-nary units within the Bilmar Beach Resort in Treasure Island, Florida. Chef Ernest is a graduate of the Culinary Institute of America. He has been in management positions since he started back in 2003.

Chef Ernie was born in Seoul, Korea, and was adopted by a Euro-pean family. He grew up in Hun-tington, Long Island, NY. Chef Ernie states, “Being in a household

of diverse background, I was al-ways fascinated and curious when my great aunt used to cook for the family. The unique approach to her cooking method sparked my desire to cook at the age of 9. She and I would make German pancakes and served them for breakfast. I later incorporated the same pancake into beef consommé to create a soup. It was then that I wanted to cook like her.”

In 2015 he became the Direc-tor of Culinary Operations for the Sloppy Joe’s Beach Bar and Grill Restaurant. The concept is one that follows along the original Sloppy Joe’s Saloon’s traditions in Key West.

Chef Ernie created a menu that consists of signature Martini’s, typ-ical Florida starters, Fire Cracker Shrimp, Jerk Chicken Quesadilla, Sloppy Nachos Key West Egg Rolls, Wings and Black and Blue Bites. The soups include Lobster Bisque that receives rave reviews. The Signature dishes include Trea-

sure Island Grouper, a Grilled Chicken and Shrimp Skewer, and Lobster Mac and Cheese. Chef Ernie brought back by popular de-mand homemade kettle chips that are covered in creamy bleu cheese, bacon bits, and green onions. Chef Ernie has shared his Grilled salmon recipe. It is topped with a sweet bourbon pineapple glaze.

Chef Ernie’s take on the World Famous Big Sloppy, a dish at the original Sloppy Joes, is also on the menu. Another dish that receives rave reviews is the Grouper Sand-wich. Of course to end the meal is Florida fare Coconut Bread Pud-

ding and Key Lime Pie.The restaurant is right on the

beach. Customers can come and watch the beautiful sunsets and en-joy the delicious food. Chef Ernie has made this one stop you can’t miss.

See CHEF HAHNE on page 11

Chef Ernest W. Hahne

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,

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SOUTHEAST FOOD SERVICE NEWS 3®FEBRUARY / MARCH 2019

4 SOUTHEAST FOOD SERVICE NEWS FEBRUARY / MARCH 2019®

People, Places & Things

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

New Orleans Culinary & Hospitality Institute (NOCHI) welcomed twenty-one students in the Culinary Arts and the Baking & Pastry Arts cer-tificate programs. NOCHI is a non-profit institute that brings to New Or-leans an accelerated culinary and hospitality training model, which includes industry-driven curricula, hands-on experience, and strong connection to the local culinary industry, all in a fast-tracked term designed to enhance learn-ing outcomes for students.

Hilton Head Island, South Carolina, home to the Hilton Head Island Wine & Food Festival is offering guests the opportunity to enjoy easy ac-cess to the 34th annual epicurean extravaganza. This event is being held March 14 through March 17. The Hilton Head Island Wine & Food Festi-val again will feature an impressive lineup of events, including local chef showcases, intriguing wine education sessions, wine dinners throughout the island, live entertainment, an International Wine Competition, and the famed Grand and Public Tastings. For more information visit hiltonheadwineand-food.com.

The newly debuted historic boutique hotel, Hotel Weyanoke,located in downtown Farmville, Virginia has announced the appointment of Frank D. Paris III to the role of executive chef. Paris will oversee the 70 guest-room property’s multiple dining outlets.

Jack Bowman with Orrell’s Food Service was chosen as one of induct-ees for the 2018 IFDA Truck Driver Hall of Fame. Jack has been with Orrell’s Food Service and Pegram Foods previously for 29 years and has never had a chargeable accident.

Aunt Bea’s Barbecue headquartered in Mt. Airy, North Carolina, was awarded one of Brakebush’s Operator of the Year Award for 2018.

Frosty Acre Brands, the national foodservice marketing and purchas-ing cooperative for independent distributors, announces that Chip Walker, Frosty Acres President and CEO, was recently named to the International Foodservice Distributors Association (IFDA) Board of Directors.

Antoine’s in New Orleans announced today that Chef Rich Lee will serve as the restaurant’s newest executive chef, stepping into the role that Execu-tive Chef Michael Regua commanded for the last 47 years. Chef Regua is currently helping transition Chef Lee until his retirement later this year.

Florida Food Service, Gainesville, Florida has announced the retirement of Kem Poe and Mev Iljazi. Kem started her career 41 years ago working in accounting, customer service, purchasing, and sales. Over the years, Kem contributed greatly to FFS. Mev began his career in sales at FFS 25 years ago. Mev has worked in the Tampa and Clearwater markets. Mev’s nephew, Visar Hoxha, will be taking over his accounts and continuing the relation-ships that Mev started. We all wish Kem and Mev much success in their retirements.

International Gourmet Products has added Kristin Ruff as an account manager for Alabama & Georgia, and Dariean Ward as a key account man-ager for the Georgia market.

KeyImpact Sales & Marketing has been appointed by FGF-Brands, makers of quality-baked goods, pizza crusts and flatbreads for the southeast.

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

10:00 a.m. – 4:30 p.m.RCR Complex • Welcome, NC


Convenient ComfortFoods with a Global Taste

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similar cheeses. The Onion Rings get rave reviews. The smaller burg-er is 1/3 pound but there are several ‘Fantastically Huge ½ pounder or ‘more’! There are specialty sand-wiches that include every kind imaginable. There is something for everyone. The salads are freshly crafted, and the soups are home-made. Worthy of mention is the Halfway Famous ‘Rare Ale’ Beer Cheese soup. Some say it is ‘to die for!’ Of course they serve wings, 1½ pounds worth of them. They offer 5 different rubs and 9 differ-ent sauces.

Michael states that they ‘enjoy creating quirky new menu items’. One of the newest is a bison burg-er and the bison is locally raised. Brewburgers is also known in the area for its catering and participa-tion in charitable causes. It is de-scribed as catering on steroids. Mi-chael and his food are often seen on

TV, on the Suncoast View. Michael states ‘I want to save one burger at a time!’ Brewbergers has some-thing for everyone- that is truly an understatement!

Brewburgers Pub and Grill - All About Great Food and Fun TimesContinued from page 1

Michael Bacon with Brewburger motto. They have free bacon on Tuesday!

EXERCISE…EX…ER…CISE…EX…AR…SIZE...EGGS...ARE...SIDES…FOR BACON…


By Fred Lucardie, CEC, AAC

It’s Florida State Fair time again! Ours is the first state fair in the nation, so we are on our toes to prove we have the best show in town. Along with the stellar enter-tainment, spine-tingling rides, and challenging arcade games comes our annual fabulous food offer-ings. Past specialty food items have provided quite the buzz for future state fairs to follow. Who can forget last year’s Chicken and Waffle Pizza? And, the seafood lovers’ Catfish Sundae? Both were delicious, by the way.

This year’s food offerings are just as amazing and I am certainly looking forward to sampling my way through the food booths along the fairway. As is true with every year’s fair food offering: “The more, the better” maxim will be in play. Throw out the diet and ignore the calories. Full speed ahead!

Cheese is reportedly the star attraction this year. The first entry in the state fair line-up is a Giant Mozzarella Cheese Stick. This is a quar-ter-pound mozzarella cheese stick deep-fried and served with your choice of traditional ranch dressing or marinara sauce. Perfect way to start the food trek!

Grilled cheese sandwiches are making themselves heard with four new versions out to attract the various demo-graphics of fair attendees. These include: Caramelized Onion and BBQ Pulled Pork, Mexican Taco, Rainbow, and Spicy Jalapeno Pop-per. The BBQ pork is served with cheddar cheese and caramelized onions. Mexican Taco is com-prised of traditional taco meat and salsa with shredded lettuce and Mexican style cheese. Rainbow is a blend of dyed cheeses: provo-lone, Gouda, and mozzarella. The one that is calling my name (Spicy Jalapeno Popper) uses Texas Toast filled with bacon, jalapenos, ched-dar, provolone, and cream cheese. Bacon and spicy peppers - I’m in heaven.

BBQ Pork makes another ap-pearance on Pork Rind Nachos.

Pork Rind Nachos are topped with BBQ Pork, cheese, jalape-nos, and diced toma-toes. Following in the same cultural genre are burritos made with buffalo chick-en, bacon, macaroni and queso cheese, and crushed Doritos. Buffaloed Mac and Cheese Quesadillas – gotta save room for this one.

Potato bowls are being offered in three versions. Classic with bacon, cheddar cheese, and sour cream. Green Loaded with sea-sonal vegetables, pesto, with garlic and herb seasoned potatoes. Spicy Loaded with grilled chicken, bell peppers, spicy ranch dressing, and Cajun seasoned potatoes. Pre-

food allergies, Pat would have been camped out at this booth for the duration of the fair.

Remember the Krispy Kreme burger from previous fairs? In-stead of a burger bun, their burger was served between two Krispy Kreme traditional glazed dough-nuts. This year they are offering the Black Cherry Burger. The burger patty is stuffed with cher-ries, shallots, garlic, and basil. The patty is topped with bacon and Gouda cheese and then covered with a cherry orange relish. All this served on a toasted brioche bun.

I’m not sure anything can beat last year’s Chicken and Waffle Pizza, but the new one may come

close. This year’s pizza is a Cuban Piz-za. The pizza crust is slathered with a Dijon mustard and mayonnaise base. A blend of Swiss and mozzarella cheese is layered on with roast pork, ham, and pickles. A traditional Cuban sandwich of ingredients presented

in a pizza form. For the seafood lovers there is

The Bird’s Nest. Two giant scal-lops wrapped in angel hair pasta. The angel hair wrapped scallops are fried and topped with a lobster cream sauce. The same vendors are also touting Italian Nachos. Pita chips topped with shrimp, to-matoes, chives, and banana pep-

pers. Their lobster cream sauce is brought into play to finish off the nachos.

For those who crave sweets there is Fried Cookie Dough. Fla-vors are Chocolate Chip, Birthday Cake, and Peanut Butter. Tradi-tional Tampa favorites will also be in evidence: Churros and Elephant Ears immediately come to mind. Also to be included in the sweet line-up are the usual fair sweets: deep-fried Twinkies and Oreos, gigantic Amish doughnuts, candy apples, toffee apples, and cotton candy. But, I strongly suspect that even these traditional favorites will be served with a twist. We shall see.

The new sweet/savory (so to

speak) offering is the Red Beans and Rice Funnel Cake. As I’ve stated before, I’m a sucker for any kind of funnel cake. So, I’m look-ing forward to trying this year’s version. It consists of red beans, rice, and spices mixed into the batter. Add in onions, peppers, beans, and smoked sausage and I’m guaranteed to be in line impa-tiently waiting.

We’ll also be lined up at the salt water taffy booth grabbing scoops of varying flavors to please our family’s palates. Cherry, orange, and vanilla for the children and grandchildren. Banana for me. Nobody else likes banana, so my personal sweet stash is safe. May-be that’s why I like banana.

Plan on spending some serious bucks on these gustatory delights. Along with generous portions

come equally generous pric-es. The good thing is you can share as the portions are very large. And, if you’re sampling your way down the line like we do, sharing is the only way you’re going to make it to the last booth on the row without going into a food coma.

My only gripe is they won’t let me bring in my favorite brand name water bottles. Pat and I are sticklers for our bottled water and the fair of-ferings are not what we enjoy. Fair security does everything but shake you by the heels at the entrance looking for con-traband, so sneaking in water

bottles is a no-go. I am normally a very healthy

person. Pat and I work out in the gym Monday through Friday with an occasional weekend trip depending on our schedule. We eat healthy – compounded with the need to address Pat’s food al-lergies. So, this annual descent into culinary debauchery is ac-ceptable. Or, at least that is how I plan to justify it. I’ll be eating my way through the fair with a very amused Pat at my side. Then, it’s back to the norm and back to the gym on Monday.

Bon appetit!

Chef Lucardie can be reached at [email protected].

Chef Lucardi Is At the State Fair Enjoying New Food Trends


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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 Foodservice customer For a current Smithfield Foodservice customer F

Number of meals served per day:

________Breakfast ________Lunch ________Dinner

Approximate dollar volume annual food/beverage purchases:___________

FOR MORE INFORMATION ON SMITHFIELD FOODSERVICE PRODUCTS, PROMOTIONS, RECIPES OR MARKETING MATERIALS, CONTACT YOUR SMITHFIELD FOODSERVICE REPRESENTATIVE/BROKER OR CALL 1-888-327-6526 WWW.SMITHFIELDBREAKFAST.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 May 11 2019. 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 Foodservice 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 JANUARY 21, 2019 - MARCH 31, 2019 TO THIS FORM AND SEND TO:

COUPON CODE: BFAST19DSR

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.





Redeem this rebate in 10 minutes or less! Submit all the forms online via RapidRebate.net!

Step 1Log on to RapidRebate.net

Step 2Add product info & upload invoices

Step 3Submit & check status






BREAKFAST SAUSAGE

Ready-To-Cook

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


10070247175059 FARMLAND GOLD MEDAL SINGLE SLICE APPLEWOOD SMOKED BACON, 6/8, GF, 2/10# $3.00

00070247177827 FARMLAND GOLD MEDAL SINGLE SLICE APPLEWOOD SMOKED BACON, 14/18, GF, 15# $3.00

00070247171856 FARMLAND GOLD MEDAL SINGLE SLICE APPLE CIDER BACON, 18/22, GF, 15# $3.00

00070247157256 FARMLAND GOLD MEDAL SINGLE SLICE BACON, 14/18, GF, 15# $3.00

00070247123251 FARMLAND GOLD MEDAL SINGLE SLICE BACON, 14/18, GF, 15#, FROZEN $3.00



00070247125231 FARMLAND GOLD MEDAL SINGLE SLICE CERTIFIED BACON, 14/16, GF, 15#, FROZEN $3.00

00070247158635 FARMLAND GOLD MEDAL DOUBLE SMOKE HRI BACON, 14/18, GF, 15#, FROZEN $3.00

00070247158642 FARMLAND GOLD MEDAL DOUBLESMOKE HRI BACON, 18/22, GF, 15#, FROZEN $3.00

Ready-To-Eat

10070247125009 FARMLAND FULLY COOKED BACON STRIPS, 2/1605#, .4Z, 300 CT $2.00

10070247157031 FARMLAND FULLY COOKED BACON STRIPS, 2C, 4.65#, .5Z, 300 CT, $2.00

10070247172331 FARMLAND BRONZE MEDAL FULLY COOKED SLICED BACON, 2/1.25#, 300 CT $2.00


BACON

Boneless Ham

10070247195558 FARMLAND NATURAL JUICE APPLEWOOD CARVEMASTER HAM, 2 PC $3.00

90070247196258 FARMLAND ALL NATURAL APPLEWOOD SMOKED BONE-LESS CARVEMASTER HAM 2PC $3.00

90070800915227 SMITHFIELD NATURAL JUICE APPLEWOOD SMOKED MINI CARVEMASTER,6PC $3.00

10070247822557 FARMLAND GOLD MEDAL SMOKED UNCURED HAM,.5OZ,GF,6/2# $3.00

90070100047994 JOHN MORRELL LOWER SODIUM HAM OFF THE BONE WATER ADDED $3.00

Sliced Deli Meats

20030900325853 HEALTHY ONES OVEN ROASTED TURKEY BREAST, .50 OZ SLICE, 6/2 LB $5.00

20030900325884 HEALTHY ONES VIRGINIA BRAND HAM, .50 OZ SLICE, 6/2 LB $5.00

00070247921468 FARMLAND PREMIUM DELI SLICED WATER ADDED HAM, .5OZ, VP, 6/2# $3.00

10070247818598 FARMLAND SLICED SMOKED HAM & WATER, 1/2OZ, 4/3# $3.00

Specialty Cut

10070247129632 FARMLAND SMOKED DICED HAM, WA, 1/2 INCH CUBES, 2/5# $3.00


10070247194968 FARMLAND CANADIAN BACON, 2/5#, Z $3.00

10070247821499 FARMLAND SMOKED CANADIAN STYLE BACON, .75 OZ SLICE, 6/2# $3.00

HAM

Fresh Sausage Patties

00070247130921 FARMLAND SILVER MEDAL SAUSAGE PATTY, 2 OZ., 58% LN, 12#, Z $2.00

00070247133359 FARMLAND SILVER MEDAL SAUSAGE PATTY, FMX, 2 OZ. 58% LN, 12#, Z $2.00


Fresh Sausage Links

00070247131096 FARMLAND SILVER MEDAL SKIN-ON SAUSAGE LINK, 1 OZ., 58% LN, 10#, Z $2.00


Fresh Sausage Rolls

10070247130102 FARMLAND SAUSAGE ROLL, 58% LN, 2/6#, Z $2.00

10070247180886 GROUND CHORIZO SAUSAGE ROLL, 4/3#, Z $5.00

Fully Cooked Sausage Patties

00070247138149 FARMLAND SILVER MEDAL SAUSAGE PATTY, 1.5 OZ., 10#, Z $2.00

00070247138156 FARMLAND SILVER MEDAL SAUSAGE PATTY, 2 OZ., 10#, Z $2.00

00070247138408 FARMLAND SILVER MEDAL SAUSAGE PATTY, 2 OZ. 3.875" WIDE, 10#, Z $2.00

Fully Cooked Sausage Links

00070247138170 FARMLAND SILVER MEDAL SKINLESS SAUSAGE LINK, 20:1, 10#, Z $2.00

00070247137616 FARMLAND SILVER MEDAL SKIN-ON SAUSAGE LINK, 20:1, 10#, Z $2.00

Whole Hog Fresh Sausage

00070247175342 FARMLAND DIXIE SKILLET WHOLE HOG SAUSAGE PATTY, 2 OZ, 10#, Z $2.00

00070247175335 FARMLAND DIXIE SKILLET WHOLE HOG SAUSAGE PATTY, 1.5 OZ, 10#, Z $2.00

00070247175359 FARMLAND DIXIE SKILLET WHOLE HOG SAUSAGE PATTY, WIDE, 2 OZ., 10#, Z $2.00

00070247175373 FARMLAND DIXIE SKILLET WHOLE HOG SAUSAGE LINK, 2 OZ, 10#, Z $2.00



CONTINUED ON BACK

©2019 Smithfield 73553/0119

BREAKFAST SAUSAGE

Ready-To-Cook



10070247175059 FARMLAND GOLD MEDAL SINGLE SLICE APPLEWOOD SMOKED BACON, 6/8, GF, 2/10# $3.00

00070247177827 FARMLAND GOLD MEDAL SINGLE SLICE APPLEWOOD SMOKED BACON, 14/18, GF, 15# $3.00

00070247171856 FARMLAND GOLD MEDAL SINGLE SLICE APPLE CIDER BACON, 18/22, GF, 15# $3.00





00070247125231 FARMLAND GOLD MEDAL SINGLE SLICE CERTIFIED BACON, 14/16, GF, 15#, FROZEN $3.00

00070247158635 FARMLAND GOLD MEDAL DOUBLE SMOKE HRI BACON, 14/18, GF, 15#, FROZEN $3.00

00070247158642 FARMLAND GOLD MEDAL DOUBLESMOKE HRI BACON, 18/22, GF, 15#, FROZEN $3.00

Ready-To-Eat

10070247125009 FARMLAND FULLY COOKED BACON STRIPS, 2/1605#, .4Z, 300 CT $2.00

10070247157031 FARMLAND FULLY COOKED BACON STRIPS, 2C, 4.65#, .5Z, 300 CT, $2.00

10070247172331 FARMLAND BRONZE MEDAL FULLY COOKED SLICED BACON, 2/1.25#, 300 CT $2.00


BACON

Boneless Ham

10070247195558 FARMLAND NATURAL JUICE APPLEWOOD CARVEMASTER HAM, 2 PC $3.00

90070247196258 FARMLAND ALL NATURAL APPLEWOOD SMOKED BONE-LESS CARVEMASTER HAM 2PC $3.00

90070800915227 SMITHFIELD NATURAL JUICE APPLEWOOD SMOKED MINI CARVEMASTER,6PC $3.00

10070247822557 FARMLAND GOLD MEDAL SMOKED UNCURED HAM,.5OZ,GF,6/2# $3.00

90070100047994 JOHN MORRELL LOWER SODIUM HAM OFF THE BONE WATER ADDED $3.00

Sliced Deli Meats

20030900325853 HEALTHY ONES OVEN ROASTED TURKEY BREAST, .50 OZ SLICE, 6/2 LB $5.00

20030900325884 HEALTHY ONES VIRGINIA BRAND HAM, .50 OZ SLICE, 6/2 LB $5.00

00070247921468 FARMLAND PREMIUM DELI SLICED WATER ADDED HAM, .5OZ, VP, 6/2# $3.00

10070247818598 FARMLAND SLICED SMOKED HAM & WATER, 1/2OZ, 4/3# $3.00

Specialty Cut



10070247194968 FARMLAND CANADIAN BACON, 2/5#, Z $3.00

10070247821499 FARMLAND SMOKED CANADIAN STYLE BACON, .75 OZ SLICE, 6/2# $3.00

HAM

Fresh Sausage Patties

00070247130921 FARMLAND SILVER MEDAL SAUSAGE PATTY, 2 OZ., 58% LN, 12#, Z $2.00



Fresh Sausage Links



Fresh Sausage Rolls

10070247130102 FARMLAND SAUSAGE ROLL, 58% LN, 2/6#, Z $2.00

10070247180886 GROUND CHORIZO SAUSAGE ROLL, 4/3#, Z $5.00

Fully Cooked Sausage Patties

00070247138149 FARMLAND SILVER MEDAL SAUSAGE PATTY, 1.5 OZ., 10#, Z $2.00

00070247138156 FARMLAND SILVER MEDAL SAUSAGE PATTY, 2 OZ., 10#, Z $2.00

00070247138408 FARMLAND SILVER MEDAL SAUSAGE PATTY, 2 OZ. 3.875" WIDE, 10#, Z $2.00

Fully Cooked Sausage Links

00070247138170 FARMLAND SILVER MEDAL SKINLESS SAUSAGE LINK, 20:1, 10#, Z $2.00

00070247137616 FARMLAND SILVER MEDAL SKIN-ON SAUSAGE LINK, 20:1, 10#, Z $2.00

Whole Hog Fresh Sausage

00070247175342 FARMLAND DIXIE SKILLET WHOLE HOG SAUSAGE PATTY, 2 OZ, 10#, Z $2.00

00070247175335 FARMLAND DIXIE SKILLET WHOLE HOG SAUSAGE PATTY, 1.5 OZ, 10#, Z $2.00

00070247175359 FARMLAND DIXIE SKILLET WHOLE HOG SAUSAGE PATTY, WIDE, 2 OZ., 10#, Z $2.00

00070247175373 FARMLAND DIXIE SKILLET WHOLE HOG SAUSAGE LINK, 2 OZ, 10#, Z $2.00



CONTINUED ON BACK

©2019 Smithfield 73553/0119



FRESH PORK






















SMOKED SAUSAGE

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 January 21, 2019 - March 31, 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 May 11, 2019. 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: BFAST19OPR

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 Foodservice customer For a current Smithfield Foodservice 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.







Fontanini/Hormel, Joe LaBella, Armando Acanda; Grande Cheese, Phil LatonaSimmons Food Service, Estelle Simmons; Florida

Food Service, Joel Tokar.

Florida Food Service, Brian Stengl; F.W. Bryce Seafood, Peter Vande Walle.

Florida Food Service, Paul Body; Chicago Fire & Brewery, Jay Gelb.

Florida Food Service ShowSt. Augustine, Florida January 16, 2019

Parma Food Sales, Jim Lacerenza; Florida Food Service, Dominick Coppola.

Lake Yale Baptist Conference Center, Joel Scouten, Jonathan Scouten, Flor Scouten.

Florida Food Service, Randy Armitage; Kazbor’s Grill, Danielle Alderman, Kaz Kazbour.

Florida Food Service, Buddy Hines, Jason Islam.FSE/Florida, Kirk Carpenter; Smithfield, Cori Van Wagoner.

Famous Sandwich & Subs, Said Bishara, Jack Akel, Mike Fakhouri.

Il Pescatore Restaurant, Tony Qurushi; Florida Food Service, Jeff Garcia.

Florida Food Service, Jack Christmyer, Vidal Hoxha, Justin Wettig.


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.

¼ Cup Chopped Pineapple¼ Cup Brown Sugar ¼ Cup Bourbon 2 Tbsp. Honey 1 tsp Minced Garlic 1tsp Fresh Ginger ¼ Cup Low Sodium Soy Sauce 1 Tbsp Corn Starch (mix with soy sauce)4- 6oz Salmon 2 Tbsp Olive Oil Kosher salt and black pepper to taste2 Tbsp Chopped Scallions

In a saucepan on medium heat, combine brown sugar, honey, bourbon, ginger and garlic and bring to a simmer.

Combine soy sauce and cornstarch together and whisk into the heated mixture until thick.

Heat olive oil in a separate skillet on medium heat.

Season salmon with salt and pepper and place in the skillet skin side up. Cook for 4 minutes on one side then flip on the

opposite side for an additional 4 minutes or until desired doneness.

Place salmon onto a plate and use a spoon to drizzle glaze on top of salmon. Garnish with scallions.

Chef Ernest Hahne, Creates New Menu at Sloppy Joe’s Bar and GrillContinued from page 2

Bourbon Glazed Salmon Serves 4

brookwoodfarms.com

freshfromflorida.com

tampamaid.com

smithfieldfoodservice.com

ffsinc.com

igpinc.net

www.reddiamond.com

orrellsfoodservice.com

horizonfoodbrokers.com

smithfieldfoodservice.com

perduefoodservice.com

yournanskitchen.com

georgiaschoolnutrition.com

richsfoodservice.com

ibafoodservice.com

stclair.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!

12 SOUTHEAST FOOD SERVICE NEWS

sna-nc.org

peppersunlimitedofla.com

®

berryveal.com

buddig.com

mapleleaffarms.com

pmgwins.com

FEBRUARY / MARCH 2019

gilbertfoods.com viedefrance.com

cheneybrothers.com

F lor idaSchoolNutr i t ionAssociat ion

floridaschoolnutrition.org

each individual restaurants are go-ing to shape their menus to include more in depth nutrition values on menus for the health conscious.Foodware that’s easy on the environment.

With the “no straw” move-ment that started this year in the hopes to help prevent waste in the oceans, restaurants started becom-ing creative with using other objects in place of straws (i.e Pasta Straws). In the next year, restaurants may elevate this trend to different types of food ware.

Thanks to brothers J.R. and Anders Ander-son for these forecasts. They are the owners of the Brimstone Restau-rant Group. Their res-taurants have a sense

of adventure and boldness that re-flects the 200-year tradition of the American way of life. They are connected to the American Spirit of innovation, ingenuity, and a pas-sion for great food and adventure. Three locations are in South Flor-ida, Brimstone Woodfire Grill in Pembroke Pines and Doral, and the Beach House Pompano in Pompano Beach, and the Restoration Hotel in Charleston, South Carolina.

2019 Trends in the Restaurant Industry Cooking with Cannabis

Continued from page 1

The top 5 2019 food predictions are:

l Allergen Safe Foods

l Seafood

l Watercress

l Plant-Based Foods

l Fermentation

SOUTHEAST FOOD SERVICE NEWS 13Product SpotlightFEBRUARY / MARCH 2019

Brookwood Farms – Pit-Smoked Turkey Breast RoastBrookwood Farms proudly intro-

duces 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 addi-tion for the holiday season, this product will be great for carving 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 infor-mation, call 800-472-4787or visit www.brookwoodfarms.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 authentic taste of slow-smoked BBQ on your menu quickly and conveniently. New Farm-land® Smoke‘NFast Smoked BBQ Pork Belly comes uncured and un-enhanced for preparation versatility. It’s simply dry-rubbed with BBQ seasoning and hickory-smoked to deliver a rich taste.

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

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 roasted – all you do is heat and serve.

For information visit mapleleaffarms.com

Monin Natural Blender Ready Fruit Smoothie Mix

Monin Fruit Smoothie Mixes are made with only natural ingredients with no ar-tificial flavor, color or preservatives. Pour over ice and blend for easy-to-make, con-sistent smoothies, or add to iced tea, lem-onade, cocktails and more for a splash of natural fruit flavor. Monin Fruit Smoothie Mix is aseptically packaged for fresh taste, easy handling, and convenient storage.

For information call 800-966-5225 or visit www.monin.com

Baklava from Aegean Pride

Homemade quality bak-lava made with walnuts and honey combined with lay-ers of crispy fillo. Excel-lent dessert for any food service establishment. Available in 2/32 count trays.

For information call 330-394-8651 or visit www.aegeanpride.com

Chef Xpress Azar NutsQuickly and conveniently upscale

menu applications with Chef Xpress from Azar. Azar is home to a wide range of sweet and savory coated nuts in whole, halved, and slivered formats. Turn appetizers, salads, main dishes, sides, soups and desserts into exciting menu items.

For information contact [email protected] or call 800-351-8178 ext 1115.

Boneless Chicken Wings from BrakebushSo versatile they will fly

high while keeping costs grounded. Fully cooked boneless chicken provides easy preparation, tremen-dous patron appeal and su-per profit potential. Great appetizer, side dish or cen-ter-of-the-plate item. No added MSG and zero grams trans fat.

For information call 800-933-2121 or visit www.brakebush.comOld 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 at1-800-621-0868.

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


Each Issue Features:

Local Food Service People

Local Food Service Companies

Local Food Service Coverage

Visit our Website at www. .com

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Coming Next

JUNE / JULY

Hispanic Foods

Snacks, Sauces

Ad Deadline June 21st

APRIL / MAY

Regional Restaurant Chains

Sandwiches

Ad Deadline April 26th

A Day in the Life of…Lou Bangert Manager of Doc’s Beach House Bonita Springs, FloridaTell us about how you became manager at Doc’s Beach House, Bonita Springs, Florida.My childhood friend Patrick Cibula and I grew up in Oak Brook, Illinois. He purchased the restaurant in 1987 and asked me to run it. The restaurant is on the beach and has open-air dining, patio areas, tables on the beach with umbrellas, and an upstairs bar for a more intimate dining feel. Doc’s is a great place to grab a bite to eat and take a break from the sun. It is a wonderful place to watch the sunsets. We have several TV’s and we often get big crowds to watch the games. After all, we are the home of ‘Da Bears’.What are some of your menu items?We brought down a Chicago style pizza recipe. Our old-fashioned pizza oven is also from Chicago and the pizza’s are cooked on stone. We make our own dough and sauce fresh every morning. We can make up to 150 pizzas on a busy night. We serve shrimp or fish tacos. We have an award winning ½ pound burger and many types of sandwiches. Our fish baskets are very popular. We offer breakfast from 7-10:30 seven days a week.What makes Doc’s so popular?Doc’s is a landmark and we are on the beach. Patrons can come in and eat. Our sister company Bonita Jet Ski & Parasail offers jet skis, parasailing, and dolphin tours. We have a small parking lot but our efficient car valets make room for as many guests as possible.How did you do after hurricane Irma?We had 1000’s of sand bags. We were very lucky we did not get any damage. Do you plan on retiring soon? You have been here for over 30 years.Charlie, Patrick’s son, is ready to take on the restaurant when I retire. Many of our 45 employees have been here for a while. I am very comfortable leaving the restaurant in Charlie’s capable hands.

SOUTHEAST FOOD SERVICE NEWS 15Product SpotlightFEBRUARY / MARCH 2019

Smithfield Duroc PorkA genetically superior sire

line for exceptional eating qual-ity. Hand selected to ensure tenderness, flavor and juiciness in every bite. Quality control second to none. Smithfield’s legendary reputation. No added hormones or steroids, no artifi-cial ingredients.

For information visit www.smithfieldfarmlandfoodservice.com

Handgards Grip Gards Blue Stretch Hybrid Gloves

Handgards is excited to introduce a new glove to our incredible line of products – Grip Gards Blue Stretch Hybrid gloves! These latex and vi-nyl free gloves are ideal for numer-ous tasks. By sizing down one size this new glove will provide the user a tight, “second-skin” fit. Produced with a unique diamond pattern texture, the new Grip Gards Blue Stretch Hybrid glove offers a more viscous grip. This new viscous grip allows the user to fully grasp even the smallest ware in any kitchen.

For information visit www.hand-gards.com or call 800-351-8161

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

Fast & Fancy Mousse Mix from First Food Company

Express yourself with one unique mix for creative indulgence. Great for smoothies, pies, frozen desserts, and salads. Gluten free, 0 trans fat, just add water, whips up in 5 minutes.

For information visit www.first-foodco.com or call 800-527-1866

Monin Fruit PureesMonin Fruit Purées offer real taste

and texture, consistently. Easy to use and perfect for beverage and culinary applications. Monin Fruit Purées re-quire no thawing or refrigeration. Made using only the highest quality fruits and natural flavors for optimal taste.

For information call 800-966-5225 or visit www.monin.com

The Vegetable Samosa This is for people who are looking

for another Vegetarian Option.Nana’s Kitchen Vegetable samosa

is packed full of Vegetables, authentic spices and Wrapped with a Crispy Parsley Infused Pastry that brings it all together. This product is sold bulk fully cooked, Frozen.

For more information, please contact our sales representation - Food Partners at 1-770-299-1078 or visit www.yournanaskitchen.com

All Natural American LambColorado-fed lambs have long been recognized as

the source of the world’s best tasting, most nutritious lamb products. Raised on local ranches, they are free to roam the countryside while grazing on quality natu-ral forage. An assured all natural product, American lamb production never includes artificial growth hor-mones.

The result is lamb that is richly marbled, juicy and consistently tender. That’s why this wholesome and delicious meat is often the star attraction on the menus of many of the world’s great restaurants.

For information call 856-869-9293 or go to catellibrothers.com

Armour-Echrich Authentic Smoky Flavor HamEckrich hams are hardwood

smoked for an authentic smoky fla-vor your customers will enjoy. No matter the type of restaurant you have, Armour-Eckrich has the ham to suit your menu applications and operational needs. Carving, deli & buffet hams are available for all food service establishments.

For info call 1-800-722-1127 or visit smithfieldfoodservice.com

Reduced Sodium Boneless Turkey Breast RoastJennie-O Turkey reduced

sodium cook-in-film boneless great roast is a raw, natural skin-on, single turkey breast with reduced sodium and delicious oven-roasted flavor.

It also utilizes a cook-in-bag technology that goes from freezer to oven without removing any other packaging. Less roasting time, less raw food handling, fewer safety worries.

For information call 800-328-1756 or visit jennieofoodservice.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

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