Foodie Arizona Magazine July 2016

CELEBRATESUMMER

2016

Home Meal Replacement

Cold Smoked Premium Bacon

Breakfast Appetizers

Iowa Premium Beef

Fun On A Bun!

New Cutting Edge Solutions

Home Meal Replacement

Cold Smoked Premium Bacon


Iowa Premium Beef

Fun On A Bun!

New Cutting Edge Solutions

CALENDAR

AZ

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JULY 4

JULY 7

JULY 17

JULY 23

JULY 24

JULY 29

Independence Day

National Chocolate Ice Cream Day

National Ice Cream Day

National Hot Dog Day

National Tequila Day

National Lasagna Day

It all started in 1999, when an old gold mine tucked within the Sierra Nevada Mountain range was transformed into an ideal aging facility. After years of working with one of Wisconsin’s finest master cheese makers, they were able to perfect the formula that allows Shaft’s Cheese to age gracefully.

Shaft’s Bleu Vein Cheese is a savory, full flavored bleu cheese aged for a minimum of one year. This cheese is made with only the finest rBST free pasteurized cow’s milk. By aging this cheese, a rich creamy flavor is created. This product has a big bold bleu flavor without the overpowering taste which can often accompany bleu cheeses. Enjoy this versatile cheese on everything from crackers to steaks.

1690892 Aged Bleu Vein Cheese 1/6 lb.

* With the shortage of Maytag blue this is a perfect match or substitution.

Shaft’s The Original Gold-Mine-Aged Bleu Cheese

Opting Out of the Wait ListHome meal replacement is a fast growing segment of the food industry that is being captured mostly by grocery stores at the moment. Restaurants need to get in the game by offering “take home” kits for customers to complete at home. It’s not necessary to offer the full menu, five or six core items will suffice. Customers will appreciate the ability to finish at their leisure and restaurants will capture more business with the same footprint. Expanded take out is going to require more packaging options, here are some excellent choices:

Traditionally Mediterranean ingredients like feta and olivesare mixed into a salad in a unique presentation.

Total Recipe Time: 25 to 30 minutes

INGREDIENTS1 pound Ground NY Strip1 medium red bell pepper, chopped4 cups chopped romaine lettuce1/3 cup crumbled herb-flavored feta cheese1/3 cup golden Italian dressing1/4 cup Kalamata or ripe olives, chopped4 pita breads, toasted

INSTRUCTIONS FOR MEDITERRANEAN BEEF AND SALAD PITA1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and bell pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from heat. Pour off drippings.2. Add lettuce, cheese, dressing and olives to beef mixture; toss to combine. Top pitas with equal amounts of beef mixture.

Test Kitchen TipsCooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

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MEDITERRANEAN BEEF AND SALAD PITA

Marinated chicken grilled then sliced and served on your favoritesalad greens with a topping of parmesan cheese and croutonswith creamy Caesar salad dressing.

Prep 45m | Ready In 1h 15m

INGREDIENTS4 skinless, boneless chicken breast halves1/2 cup honey lime dressing1/2 torn into small pieces1 large tomato, cut into wedges1/2 sweet onion, sliced

DIRECTIONS1. In a shallow baking pan, arrange chicken and pour honey lime dressing over all. Cover and place in the refrigerator to marinate for 1/2 hour before grilling.2. Preheat a charcoal or gas grill to medium high heat.3. Grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. Remove from heat, cool and slice into strips.4. In a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. Serve immediately.

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LIME GRILLED CHICKEN CAESAR SALAD

1 green bell pepper, seeded and thinly sliced2 tablespoons grated Parmesan cheese1 cup large cheese and garlic croutons1/2 cup creamy Caesar-style salad dressing

6686505238927877652391200278

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Total time: 50 Minutes

INGREDIENTS1 ea goat cheese1/3 cup all-purpose flour1 large egg2 tablespoons whole milk1/2 cup panko (Japanese breadcrumbs)1/2 teaspoon kosher salt1/4 teaspoon black pepper1/4 cup vegetable oil

PREPARATION1. Cut each goat cheese log into 4 rounds. Gently press each round to 1/2-inch thickness on a baking sheet, and freeze 20 minutes.2. Place the flour in a small bowl. Whisk together the egg and milk in a second small bowl. Combine the panko, salt, and pepper in a third small bowl. Dredge goat cheese rounds in flour, dip in egg mixture, and dredge in panko mixture until coated. Place on a plate, and chill until all goat cheese rounds are breaded.3. Heat the vegetable oil in a large skillet over medium until hot. Add goat cheese rounds to skillet, and cook until golden brown on each side, 3 to 4 minutes total. Remove to a paper towel-lined plate.4. To serve, arrange salad greens on a serving platter; top with strawberries, cucumber, onion, and goat cheese croutons. Drizzle with vinaigrette, and garnish with dill sprigs.

94222398379251187101161768145495460604076056614425933424

SUPC

STRAWBERRY SALAD WITH WARM GOAT CHEESE CROUTONS

5 ounces mixed baby greens1 1/2 cups sliced fresh strawberries1 cucumber, peeled, halved lengthwise, seeds removed, cut crosswise into 1/2-inch slices1/4 red onion, thinly slicedDressing poppy seedGarnish: dill springs

285698321062927223878

103949449459031794866

SUPC

Tip: bake the croutons and bacon together on the same baking sheet.Total time: 20 Minutes

INGREDIENTS2 1/2 cups cubed white bread3 tablespoons butter, melted1 teaspoon kosher salt1/4 teaspoon freshly ground black pepper12 ounces romaine lettuce hearts, chopped

08429717485170604076056614421919745

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BLT SALAD WITH BUTTERMILK-PARMESAN DRESSING & BUTTERY CROUTONS

1 1/2 pounds assorted fresh tomatoes, sliced6 slices cooked bacon, chopped 14/181 1/2 cup dressing buttermilk ranch4 oz parmesanFlat-leaf parsleytorn basil leaves to garnish

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SUPC

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PREPARATION1. Preheat oven to 375°2. Prepare Croutons: Toss together bread, melted butter, salt, and pepper in a medium mixing bowl. Place on a baking sheet, and bake 7 to 8 minutes. Remove from oven, and set aside.3. Prepare Dressing: Combine shallot and vinegar in a medium mixing bowl, and let stand for 5 minutes. Whisk in buttermilk and next 5 ingredients.4. Make Salad: Arrange romaine lettuce hearts onto a serving platter. Top with sliced tomatoes and chopped bacon, and drizzle with 3 Tbsp. of dressing.

Add croutons, parsley, and basil. Serve immediately with remaining dressing on the side.

Opting Out of DinnerwareSUPC

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9X9X3100CT 200CT 100CT 40CTCT EA 8X8X3 9X9X3 100CT CT 9X9200CT 6X8”10X7”500CT9X9X3100CT 100CT 24OZ 30OZ

SYSCO CLASSICSYSCO IMPERIALSYSCO RELIANCESYSCO CLASSICSYSCO BRANDSYSCO RELIANCESYSCO TRENDZSYSCO TRENDZSYSCO TRENDZSYSCO CLASSICSYSCO IMPERIALBOTTLE BOXBOTTLE BOXBOTTLE BOXBOTTLE BOXFABRI-KALDART CONTAINERSOLO CUP COPACTIV CORPKARI OUTKARI OUT

CONTAINER FOAM HNG 1C DBL TABLID PLAS CLR F/1.5-2.5OZ PRTNCUP PLAS PRTN TRANS 2OZCONTAINER PLAS CLR HNG 8INCONTAINER PAPER NAT EARTH+ #4KIT CUTLERY FKS/S&P/NAP PP WHTCONTAINER PAPER RND 12/LIDCONTAINER FOAM HNG 1C DBL TABCONTAINER PLAS CLR HNG 9INKIT CUTLERY HVY FSK/SP/NAP BLKCONTAINER FOAM HNG BLK 1CCONTAINER PLAS HNG LIME GREENCONTAINER PLAS HNG 8X8 LIM GRNCONTAINER PLAS HNG TANGERINECONTAINER BASE DEEP LMGRN 10X7CONTAINER PLAS DELI PP CLR16OZCONTAINER FOAM 1 CMP PERF HNGCONTAINER PAPER SGRCN 9” IVORYCONTAINER PLAS CLR HNG 9X6X3CONTAINER PLAS 8X6 BLK COMBOCONTAINER PLAS 30 OZ COMBO

Pack Size Brand Description

COLD SMOKEDPREMIUM BACON

BACON SLI COLD SMK 8-10 CAL. REDBACON SLI COLD SMK 10-12 CAL. REDBACON SLI COLD SMK 12-14 CAL. REDBACON SLI COLD SMK 14-16 CAL. REDBACON SLI COLD SMK 18-20 CAL. REDBACON SLI COLD SMK 10-12 CAL. RED

370947836602613660275366028337096093709633

SYS SUPSYS SUPSYS SUPSYS SUPSYS SUPSYS SUP

311112

5 LB15 LB15 LB15 LB15 LB7.5 LB

SUPC Pack Size Brand Description

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Here the possibilities are almost endless and this is a great idea because breakfast offers so many choices that are hardto choose from. We’ve all faced the decision to have the skillet meal or the Belgian waffle or even crepes for that matter. Having some sharable items available on the menu allows regulars to have a bite of their favorite items and share the dish with newbies then still order their regular breakfast. One new product that fits nicely into the breakfast appetizer category is the “Bac n’ Bones” from Jones Dairy. This product is a baby back rib rack that has been bacon cured and Cherry wood smoked until fully cooked. The product can be cut into single bone portions and heated at 275 degrees for about 1 houruntil it’s “falling of the bone” tender. They can then be held for several hours hot without any loss of quality. Sold by the piece they could be scaled to any size order and one per customer is plenty as an appetizer since they are so rich.The following list includes items that could be used or featured as a breakfast appetizers:


Ingredients1 ea. Fire River, 6oz., Classic, 75/25 patty1 ea. Brioche Bun, 4”2 oz. Swiss Cheese, shredded1/4 tsp. salt 1/8 tsp. Black pepperCooking spray for waffle iron

Batter:1 ea. egg1 oz. heavy cream1 Tbs. water

Sauteed mushrooms:2.25 oz. Button mushrooms, small dice1 oz. Butter1/4 tsp salt1/8 tsp black pepper 1 oz. white wine

Carmelized onions:2 oz. Onion1 Tbs. Olive oil blend1/4 tsp. salt

DirectionsPreheat Belgian waffle iron to 385 degrees

For mushrooms- sautee mushrooms in melted butter for 1-2 minutes, deglaze with white wine and reduce to au sec, season with salt and pepper and hold warm.

For Onions- Sweat onions in olive oil over medium heat until soft, increase heat and cook until golden brown, season with salt and hold warm.

Combine batter elements and hold until needed.

Season burger patty with salt and pepper and cook to 140 degrees internal.

Assembly- Separate bun top and bottom, take top/crown and dip flat side in batter, place on the center on prepared waffle iron. Stack patty, mushrooms, onions and cheese on top of crown. Take the bottom bun and dip cut side in batter andcomplete the stack with battered side facing up. Carefully close waffle iron and use as a sandwich press to cook sandwich for 60-90 seconds until cheese is melted. Remove from waffle iron, cut in 1/2 and serve.

This is a twist on an old classic, turn your waffleiron into a sandwich press for increased marginsand productivity. Thick cut marbled rye can be usedwith equal success.

Prep Time: 15 minutes | Cook Time: 10 minutes | Servings: 1serving

Waffled Patty Melt

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SUPC

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42429696969696

2.752.752.5022.502.502

ozozozozozozoz

CITAVOCITAVOCITAVOCITAVOCITAVOCITAVOCITAVO

GUATEMALAN BLENDCOSTA RICAN BLENDCOFFEE GRND FRCH ROASTCOFFEE GRND WC BLD W/FCOFFEE GRND RYL MTN W/FCOFFEE GRND WC BLD W/FCOFFEE GRND SP BLD W/F

Pack Size UnitBrandDescription

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PACKERPACKERSYS CLSSYS NATIMP/MCCSYS CLSEST8ANGEST8ANGEST8ANGEST8ANGEST8ANGEST8ANGEST8ANGEST8ANGEST8ANGEST8ANGEST8ANGEST8ANGEST8ANGIOWAPRMIOWAPRMIOWAPRMIOWAPRMIOWAPRMIOWAPRMIOWAPRMIOWAPRMIOWAPRMIOWAPRMIOWAPRM

THYME FRESHOREGANO FRESHLEMON CH FRESHGARLIC WHL PLDSPICE PEPPER BLK CRACKEDSALT KOSHER FLAKE COARSEBEEF RIBEYE LIPON 2X2 CHBEEF RIBEYE LIPON CH ANG 112ABEEF STRIP LOIN 0X1 XT CH BNLSBEEF TENDERLOIN CHBEEF TOP SIRL BUTT XT CH BNLSBEEF SIRL TRI TIP CHBEEF SIRL BALL TIP CHBEEF BRISKET BNLS DCKL OFF CHBEEF CHUCK ROLL 1X1 CHBEEF FLANK STEAK CHBEEF ROUND BTM FLAT XT CHBEEF ROUND INSIDE XTBEEF BLADE (LIFTER) MEAT CHBEEF RIBEYE LIPON 2X2 CHBEEF RIBEYE LIPON 2X2 CHBEEF STRIPLOIN 0X1 XT CHBEEF STRIPLOIN 0X1 XT SELBEEF TENDERLOIN CHBEEF TNDR DEFAT PSMO SLBEEF BLADE (LIFTER) MEAT CHBEEF CHUCK TENDER NRBEEF SIRL BALL TIP NRBEEF BACK RIB MEATY CHBEEF BRISKET WHL MBG# 120


GARDEN HERBSTRIP STEAKSTotal Recipe Time: 35 to 40 minutesMakes 4 servings

Make a rub from thyme, oregano, lemon and garlic for big flavor on Strip steak.

INGREDIENTS:2 beef Strip Steaks Boneless,cut 1 inch thick (about 10 ounces each) Salt

SEASONING:2 tablespoons chopped fresh thyme1 tablespoon chopped fresh oregano2 teaspoons freshly grated lemon peel3 cloves garlic, chopped1/4 teaspoon pepper

INSTRUCTIONS FOR GARDEN HERB STRIP STEAKS1. Combine Seasoning ingredients in small bowl; reserve 2 teaspoons for garnish. Press remaining seasoning evenly onto beef steaks.2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.3. Carve steaks into slices. Sprinkle with reserved seasoning and salt, as desired.

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SYS NATIMP/MCCIMP/MCCPACKERSYS IMPPACKERSYS CLSBCH IMPBCH IMPBCH IMPBCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP BCH IMP SHOWCSE CERVFM CERVFM CDR RVR RNCGRL RNCGRL RNCGRL AMGRFD AMGRFD AMGRFD

CILANTRO CLEAN WASH FRESH HERBSPICE CUMIN GRNDSPICE PEPPER RED CRUSHEDPINEAPPLE FRESH CROWNLESSPEPPER RED BELL FRESHLIME FRESHSALT KOSHER FLAKE COARSEBEEF RIBEYE LIP/ON PR 112ABEEF RIBEYE LIPON 112A CHBEEF RIBEYE LIPON CH 112A BEEF RIB EXPORT 2X2 NETTED CH BEEF STRIP LOIN 0X1/2 CC PR BEEF STRIP LOIN 1X1 CH 1/4” BEEF STRIP CENTER CUT 0X1/2 CH BEEF TENDERLOIN PSMO PRIME BEEF TNDR DEFATTED CH 189A BEEF TOP SIRL BUTT PR 1/4” BEEF TOP SIRL BUTT CH CAP OFF BEEF SIRLOIN TRI TIP PLD CH BEEF SIRLOIN TRI TIP 1/4”TRIM BEEF ROUND INS TOP S&T CH 1/4” BEEF GROUND NYSTRIP 80/20 FINE BEEF STRIPLOIN 0X1 PRIME BEEF TENDERLOIN 189A PRIME BEEF RIBEYE LIP/ON 1” PR 112A NAT BEEF RIBEYE LIPON 112A USA BEEF TENDERLOIN PSMO 189 USA BEEF SIRLOIN TOP BUTT 1/4” USA BEEF RIBEYE LIPON AZ GRASS FED BEEF STRIPLOIN B/L GRASS FED BEEF TENDERLOIN AZ GRASS FED


CARIBBEAN RIBEYESTEAKS with GRILLED PINEAPPLE SALADTotal Recipe Time: 25 to 35 minutesMakes 4 servings

Ribeye steaks are spiced up with cilantro, cumin and ground red pepper and served with a simple salad of pineapple,red pepper and lime.

INGREDIENTS:2 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each)3 tablespoons chopped fresh cilantro, divided2 teaspoons ground cumin1/4 to 1/2 teaspoon ground red pepper

INSTRUCTIONS FOR CARIBBEAN RIBEYE STEAKS WITH GRILLED PINEAPPLE SALAD1. Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.2. Place steaks on grid over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill pineapple 8 minutes or until heated through, turning once. Grill bell pepper 6 to 8 minutes or until tender, turning occasionally.3. Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.4. Chop pineapple and bell pepper into 1-inch pieces. Combine remaining 1 tablespoon cilantro, 2 teaspoons lime peel and lime juice in medium bowl; stir in pineapple and bell pepper. Season with salt, as desired. Carve steaks into slices; season with salt, as desired. Serve with salad.

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4 fresh pineapple slices, cut 1/2 inch thick1 medium red bell pepper, cut in half lengthwise1 medium lime Salt

BRATWURST 4x1BRATWURST 4x1 CHEDDARSAUSAGE CHORIZO BEEF/PORK BLNDSAUSAGE CHORIZO PORKSAUSAGE LINK PORK JAL & CHDRSAUSAGE LINK PORK MLD ITL 4x1SAUSAGE PORK HOT ITAL BULKSAUSAGE PORK MLD ITAL BULK

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AZFRESHAZFRESHAZFRESHAZFRESHAZFRESHAZFRESHAZFRESHAZFRESH

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4 OZ4 OZ5 LB5 LB4 OZ4 OZ4 LB4 LB

DENMARK AZ FRESH

SUPC Pack Size Brand Description

Fun on a Bun!THE DOGS ARE MAKING A COME BACK!

Following on the skirt tails of Pizza Hut and Burger King,Hot Dogs have sprouted up on menus across the nation!

FRANKS11377361006725180555511377022502268113772818831231784347243092224309512431480

2/5 LB2/5 LB2/5 LB2/5 LB2/5 LB2/5 LB1/10 LB1/10 LB2/5 LB2/5 #1/10 #

BBRLCLSBBRLCLSBBRLIMPBBRLIMPBBRLIMPBBRLIMPFARMLNDFARMLNDNATHANSNATHANSNATHANS

FRANK ALL-MEAT 5X1 6 INFRANK ALL-MEAT 6X1 6 INFRANK ALL BEEF 4X1 7INFRANK ALL-BEEF 4X1 6 INFRANK ALL-BEEF 5X1 6FRANK ALL-BEEF 8X1 6 INFRANK ALL-BEEF 4X1 6 INFRANK ALL-BEEF 5X1 6FRANK ALL-BEEF 2X1 12 FZFRANK ALL-BEEF 4X1 6FRANK BEEF SKLS 5X1 6.75 IN FZ

BUNS6435267171912974460383761881

8/12 CT12/12 CT12/12 CT12/6 CT

SYS CLSEURBKRSALPHABBRLCLS

BUN HOT DOG PLAIN 6” 1.9 OZ.BUN HOT DOG POTATO IND 6”BUN HOT DOG PPYSD 6” 1.9 OZ.ROLL HOAGIE PUB BEER 6 HNGD

World Class Flavors!Expand your menu with these flavorful Hot Dog recipes.

GREEK HOT DOG116577854297667410640

4/.5 GAL4/4.4 LB1/5 LB

KRONOSIAT LIMPSYS IMP

SAUCE TZATZIKI FRESHOLIVE KALAMATA PITTEDCUCUMBER FRESH SELECT

CHICAGO HOT DOG

SWEDISH HOT DOG

772486760587880651075

12/8 OZ4/1 CT1/5 GAL

HSE RECKLEINSBBRLCLS

MUSTARD SQUEEZERELISH GREEN CHCGO STYPICKLE DILL KO SPEAR 300-350 CT

117847785582155430202

8/10 OZ6/15 OZ1/10 LB

FELIXSYS IMPSYS IMP

LINGONBERRY JARMIX GRAVY BRNONION YELLOW JMBO FRSH CRTN

GERMAN HOT DOG40068051317908

4/1 GAL1/2 GAL

GULDENBBRLCLS

MUSTARD SPICY BROWNSAUERKRAUT SHREDDED FCY

MEXICAN HOT DOG449354081109345430202

4/12.5 LB2/ 1 GAL48/1.5 OZ

EL MEXSYS RELCASASOL

CHEESE COTIJA QTR MAYONNAISE CHIPOTLE SPRD&DIPAVOCADO HASS FRSH HLV INDW HPP

POLYNESIAN HOT DOG410597958817766728232

6/#106/5 LB4/2 LB

INTLCLSLEE KUMSYS NAT

PINEAPPLE SLI JCESAUCE HOISIN PLASONION GREEN ICELS ROOTLESS

SPANISH HOT DOG1507789371567955685835858501

2/6#AVG6/5 LB6/16 OZ6/88 OZ

FORLASAVELVETACITTEROROLAND

CHEESE MANCHEGO 3 MONTHS AGED CHEESE SPREAD LOAF PAST PROCHAM PROSCIUTTO SLICEPIMIENTO WHOLE

THAI HOT DOG823097116757502219095

4/48 OZ4/5 LB4/1 LB

TSANGSYS NATSYS NAT

SAUCE PEANUT BNGKOKCARROT MATCHSTICK SHREDCILANTRO CLEAN WASH FRESH HERB

AMERICAN HOT DOG897589849538571930544

2/5 LB4/1 GAL2/7 LB

AUSTBLUSYS CLSSYS CLS

PORK BBQ SMKD PULLED PREMIUM SAUCE BBQ CATTLE SMOKEYSALAD COLESLAW HOMESTYLE

JAPANESE HOT DOG658497381286391372556

1/20 LB10/2.2 LB12/1 LB

PACKERPACKERBBRLCLS

GINGER PICKLED WHTSPICE WASABI POWDERSNACK MIX SYZZLIN

Creative CoatersTM Breading MixSUPC

41348074134637

44

55

LBLB

SYS IMPSYS IMP

BREADING MIX RICE & NAVY BEANBREADING MIX CORN & JALAPENO

Pack Size Unit Brand Description

Skillet BuddyTM

SUPC

4267532 1 2 CT RITZ HOLDER, POT/HANDLE 10” SKILLET BUDDY


Bar Fresh Smoothies, Shakes & FrappesSUPC

23309932752063230910423090253796883

2424242424

1111111111

OZOZOZOZOZ

BARFRSHBARFRSHBARFRSHBARFRSHBARFRSH

DRINK SMOOTHIE CARIBBEAN PACKETDRINK SMOOTHIE MANGO BURST PACKETDRINK SMOOTHIE STRAWBERRY/BANANA YOGURT PACKETSHAKE VANILLA BEAN PACKETDRINK SMOOTHIE CARAMEL MACC FRAPPE


Brazi BitesSUPC

4221386 2 5 LB BRAZIBT DOUGH BREAD CHS BRZLN .529 OZ.


Sysco Arizona, Inc.611 S. 80th Ave. | Tolleson, AZ 85353

Tel (623) 936-9920

Foodie Arizona Magazine July 2016

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Transcript of Foodie Arizona Magazine July 2016