HappyMother’s Day

Schiff’s Food Service reserves the right to limit quantities & correct typographical errors. Promotional prices & allowances valid from 4.30.18 - 5.11.18

Packer Beef Top Rounds CH CV (Inside)(#730005, 3/28 lb avg)...$.10 off/lb

Packer Beef Ribeye CH CV(#730160, 5/17 lb avg)...$.10 off/lb

SFS Sausage Breakfast Links 2 oz FF(#650041, 1/10 lb)...$2.00 off/cs

SFS Beef Tenderloin CH CC Chain Off(#740008, 2/6 ct cw)...$.25 off/lb

SFS Beef Shoulder Tender CH Medallion(#740720, 4/3 ct cw)...$.25 off/lb

Hatfield Premium Pork Tenderloins FF(#720231, 12/1.5 lb avg)...$.10 off/lb

Hatfield Premium Pork CC Boneless Loin(#720230, 2/7 lb avg)...$.10 off/lb

SFS Premium Pork CC Boneless Loins Cut to Spec(#720233, 2/6 lb avg)...$.10 off/lb

Hatfield Premium Pork Rib CC 8-Rib(#720235, 2/6 lb avg)...$.10 off/lb

SFS Premium Pork Rib CC Frenched(#720238, 2/5 lb avg)...$.10 off/lb

SFS Meat Room Try our Premium Pork!Peppered Pork TenderloinIngredients1 lb. Premium Pork Tenderloin (#720231)2 tsp. lemon pepper (#264374)1/2 tsp. cayenne pepper (#264327)MethodRub tenderloin with seasonings, covering entire surface. Place in shallow roasting pan & roast in 425 ° F oven for 20-27 minutes, until internal temperature reads 145° F. Allow tenderloin to rest for 5 minutes before slicing.

Honey-Mustard TenderloinIngredients1 lb. Premium Pork Tenderloin (#720231)4 tbsp. honey (#252900)2 tbsp. apple cider vinegar (#224200)2 tbsp. brown sugar (#226132)1 tbsp. Dijon-style mustard (#224011)MethodCombine all ingredients except pork. Coat pork tenderloin well with sauce. Roast in 450° F oven for 20-27 minutes, basting occasionally, until meat thermometer registers 145° F. Allow tenderloin to rest 3 minutes. Slice thinly to serve.

Cuban Pork TenderloinIngredients1 1/2 lb. Premium Pork Tenderloin (#720231)1/4 c. orange juice (#208006)1/4 c. grapefruit juice (#208005)2 tbsp. cilantro (#510324), chopped1 tsp. cumin (#264113)1 tsp. oregano (#264256)2 cloves garlic (#510345), finely chopped1/2 tsp. kosher salt (#264715)1/2 tsp. red pepper flakes (#264316)MethodTrim silver skin from tenderloin. Mix orange & grapefruit juice, cilantro, cumin, oregano, garlic, salt, & hot pepper in gallon sized plastic bag. Add pork, close, & refrigerate for at least 30 min. Preheat grill on high. Adjust temperature to 400° F. Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill & cover. Cook, turning occasionally, until browned & thermometer inserted in center of pork reads 145° F, about 20-27 min. Transfer to carving board & let stand 3-5 min. Slice.

Menu Pride Buffet Hams(#640141, 2/10 lb avg)...$2.15/lb

Farmland Buffet Ham(#640146, 2/11 lb avg)...$2.95/lb

Farmland Pit Ham(#640012, 2/15 lb avg)...$2.59/lb

Farmland Osso Buco(#720575, 12/24 oz avg)...$3.59/lb

Farmland

Veal Oscar

IngredientsFor the Veal:1/4 cup Extra Virgin Olive Oil (#256510)2 tbsp. butter (#415020)1/2 cup flour (for dredging) (#226027)salt (#264367) and pepper (#264283) to taste1 1/2 cups fine bread crumbs (#246005)1/3 cup Parmesan (#435660)2 tsp. red chili flakes (#264316)12 veal loin cutlets (#332389)3 eggs (lightly beaten) (#405830)3 cups jumbo lump crab meat (cooked) (#890016)For the Poached Leeks:6 leeks (#510365)6 tbsp. butter (#415020)1 1/2 cups white wine (#224215)1/2 bunch fresh thyme sprigs (#510328)3 garlic cloves (smashed) (#510345)2 shallots (medium dice) (#540091)1/3 cup Parmesan (#435660)salt and pepper to tasteFor the Hollandaise:1 cup butter (#415020)4 egg yolks (#405830)2 tbsp. lemon juice (#208201)salt (#264367) and pepper (#264283) to taste2 tbsp. tarragon (chopped) (#264401)

MethodFor the Veal: Heat oil and 2 tablespoons of butter in a large saute pan over medium-high heat.Season flour with salt and pepper; and bread crumbs with Parmesan, chili flakes, salt and pepper. Season veal with salt and pepper on both sides and coat lightly in the flour mixture. Coat with the beaten eggs and then dredge in the seasoned bread crumbs. Cook in the hot oil on one side until golden and crispy, about 2 to 3 minutes. Press more grated cheese on to the veal. Flip and continue to cook on the second side for 2 to 3 more minutes. Put crab meat in a sauce pan with 1/4 cup of water and place over a low heat. Just warm through and strain off the water.For the Poached Leeks: Clean the leeks thoroughly with water. Trim root end and tough greens. Cut each leek into 4 wedges, slicing lengthwise. Remove any remaining sand by submerging in a bowl of clean water. Combine all of the ingredients in a medium dutch oven and add water just to cover. Bring to a boil and reduce to a simmer. Cook for about 30 minutes or until the liquid has reduced to a third.For the Hollandaise: Melt butter in a heavy bottom sauce pot and set aside. Whisk together the egg yolks, lemon juice, salt and pepper over a double boiler until thickened, about 3 to 4 minutes. Slowly drizzle in the butter, whisking constantly. Adjust seasoning to taste. Stir in the tarragon.Top veal with poached leeks, crab meat and a generous serving of hollandaise.

Featured in this recipeNortheast Prime VealCutlet Loin Fillet Pounded(#332389, 20/4 oz)...$2.48/ea

*Recipe adapted from The Chew

SupremeJumbo Lump Crab Meat(#890016, 12/1 lb)...$28.88/lb

20-30 ct Dry IQF Sea Scallops(#342133, 2/5 lb)...$.51/ea

Featured in this recipe10-20 ct Dry IQF Sea Scallops(#342136, 2/5 lb)...$.89/ea

U-10 Dry IQF Sea Scallops(#342140, 2/5 lb)...$1.53/ea

Colossal Crab Meat(#890019, 12/1 lb)...$30.50/lb

Jumbo Lump Crab Meat(#890016, 12/1 lb)...$28.88/lb

Super Lump Crab Meat(#890005, 12/1 lb)...$22.75/lb

Backfin Crab Meat(#890031, 12/1 lb)...$16.75/lb

Special Crab Meat(#890036, 12/1 lb)...$13.98/lb

Claw Crab Meat(#890015, 12/1 lb)...$11.25/lb

Eastern Fisheries

Supreme

Seared Scallops MethodHeat two large sauté pans over medium-high heat. Heat a small sauté pan over medium-high heat and add the wine and raisins. Bring up to a simmer and cook for 3 minutes.Add 3 tablespoons of olive oil to one pan. Season the scallops on both sides with salt and pepper and then place the scallops in the hot pan. Let sit for 2-3 minutes without touching, ensuring that the scallops develop a dark golden sear. In the other pan, add 3 tablespoons of olive oil and add the spinach. Season with a pinch of salt and pepper, toss to coat a few times, and once the spinach just starts to wilt, take off the heat, about 45 seconds. Flip the scallops and add half the butter. Once the butter is browned, add the wine and raisin mixture to the pan. Add the pistachios, orange juice and zest, and then the rest of the butter. Swirl to emulsify. Adjust seasoning and then add the parsley. Toss everything to coat. Plate the spinach and then place the scallops on the bed of greens.

*Recipe adapted from The Chew

Ingredients10 large scallops, patted dry (#342136)10 oz. baby spinach, cleaned (#510671)1/3 cup golden raisins (#206796)1/2 cup white wine1/3 cup pistachios, toasted and roughly chopped (#260047)1 orange, zest and juice (#500660)1/4 cup parsley, chopped (#510490)3 tbsp. butter (#415020)olive oil (#256510)salt (#264367) and pepper (#264283)

Did you know?Over 80 million Americans will dine out for Mother’s Day, spending over $20 billion in total on the day.

Lobster Ravioli with Steamed Mussels

Ingredients20 pcs lobster ravioli (#320406)1 tbsp. EVOO (#256510)1 tsp. garlic, minced (#510345)1 tbsp. shallot, minced (#540091)1 cup cherry tomatoes, halved (#510870)32 ea. mussels, washed & de-bearded (#346008)1/4 cup cream sherry wine 1/2 cup chicken broth (#242040)1 tbsp. butter, unsalted (#415038)pinch salt (#264367) & pepper (#264283) to tastepinch chives, minced (#510330)

MethodFor the sauce:In a 12” sauté pan, add the EVOO, garlic and shallots. Sauté on medium heat until the garlic and onions start to caramelize (approx. 1-2 minutes). Add the cherry tomatoes and sauté for an additional minute. Add the cleaned mussels, toss and then deglaze with the sherry wine. Cover the pan with a lid and steam the mussels until they open. Add the chicken broth, butter, salt and pepper to the pan to finish the sauce.To serve:Cook the Lobster Ravioli for approx. 5 minutes or until the product reaches 165°F. Add the cooked ravioli to the pan with the mussels and sauce. Serve 5 ravioli and 8 mussels per person with 2 tbsp. of the reduced sauce. Garnish with fresh chopped chives.

*Recipe adapted from Joseph’s Pasta

Featured in this recipeJoseph’s Pasta, Lobster Ravioli(#320406, 2/3 lb oz)...$1.50/ea

Looking for another option?Try Joseph’s Pasta (See bottom left)Grilled Vegetable Ravioli(#320416, 2/3 lb)....$.54/ea

Recipe InspirationsThere are so many menu options for this versatile product, whether you serve as a vegetarian dish or accompanied by a protein, try it: with roasted halibut fillet, with a roasted red pepper pesto sauce, or with a kalamata olive tapenade and seared scallops.

Steamed Grouper with Sour Orange Sauce & Martini Relish

IngredientsSour Orange Sauce: 2 cups fresh orange juice (#450112)1 Tbsp honey (#252900)juice of 1 fresh lime (#500602)splash of white wine vinegar (#224231) salt (#264367) and pepper (#264283)Martini Relish: 1/4 cup quartered green pitted olives (#232041)2 roasted red pepper, diced (#234324)1 small shallot, thinly sliced (#540091)1/2 jalapeno, finely diced (#510547)2 Tbsp extra-virgin olive oil (#256510) 1 Tbsp white wine vinegar (#224231)2 Tbsp finely chopped fresh flat-leaf parsley (#510495)salt (#264367) and pepper (#264283)Grouper: 2 grouper fillets, 6 ounces each (#342020)salt (#264367) and pepper (#264283)2 Tbsp extra-virgin olive oil (#256510)2 Tbsp dry white wine Fresh flat-leaf parsley leaves, for garnish (#510495)

For the sour orange sauce: Put the orange juice in a small nonreactive saucepan, bring to a boil over high heat and cook until thickened and reduced to about 1/4 cup. Whisk in the honey and transfer to a bowl. Whisk in the lime juice, vinegar and season with salt and pepper and more honey if needed.

For the relish: Combine the olives, peppers, shallots, jalapeno, oil, vinegar, parsley and some salt and pepper in a bowl. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.

For the grouper: Preheat the oven to 400 degrees F. Sprinkle both fillets on both sides with salt and pepper. Place 1 grouper fillet in the center of each piece of parchment paper (#276100). Top each fillet with 1 tablespoon oil and 1 tablespoon wine. Fold the edges together, and then tightly fold in the edges, crimping around all sides to seal the packets completely. Place the packets on a baking sheet or in a large oven-proof saute pan. Bake in the oven for 15 minutes.

Place each packet on a dinner plate and let sit for 2 minutes. Then open the parchment and drizzle with some of the sour orange sauce and top with some of the martini relish. Garnish with parsley.

Featured in this recipeGrouper(#342020, 1/10 lb)...$4.24/ea

*Recipe adapted from The Food Network

Peek-a-boo Chocolate Truffle Cake (Gluten Free)(#316408, 6/4 ct)...$2.00 off/cs

Tiramisu Trays(#316392, 2/4.25 lb)...$2.00 off/cs

Italian Cheesecake(#316404, 2/16 cut)...$2.00 off/cs

Limoncello Mascarpone Cake(#316388, 2/3.5 lb)...$2.00 off/cs

Mixed Berry Mascarpone(#316328, 2/3.5 lb)...$2.00 off/cs

Creme Brulee in Ceramic Crocks(#316324, 12/4 oz)...$2.00 off/cs

Creme Brulee in Pastry Bags(#316326, 4/3 lb)...$2.00 off/cs

Taste It Presents

Linen-Like Dinner Napkins 14x14 Flat Pack(#272364, 1/1000 ct)...$.07/ea

5” Lace Doilies(#274225, 1/1000 ct)...$.01/ea

Burgundy Napkin Band(#272920, 4/2500 ct)...Less than a penny each

Hoffmaster

Decor TipMother’s Day is a part of spring time! Show case this beautiful time of year with fresh flowers and bright colors. Let your decor be colorful and cheerful!

Marketing CornerMother’s Day continues to be the most popular day of the year to dine out. In fact, over 30% of Moms say a meal out with their loved ones is the best gift they could receive. What does Mom really want in a meal? Data shows that although more and more restaurants are offering a wider array of brunch options for Mother’s Day, over half of diners will go out for dinner to celebrate the holiday. Think Mom wants to stick with the salad? Think again! When polled, only 1% of Moms would choose the salad on Mother’s Day. Instead, Moms want to splurge, choosing seafood and steak as their primary picks.

It’s important to make Moms feel special on Mother’s Day. That might mean something different to each individual establishment, whether it’s offering a percentage off of Mom’s meal, or a complimentary dessert, or simply a rose at Mom’s seat. It’s important to make Mom’s day memorable, since they chose to spend it with you. It’s also important to remember Mother’s Day is a family holiday. This means being accommodating to both young children and older adults. Consider offering crayons and paper for kids to make their own cards for Mom while they wait. Be sure to have a kid friendly menu ready for the day.

We hope these tips help you to have a successful Mother’s Day. To all of the Moms out there, we wish you a beautiful day!

7 Stauffer Industrial ParkTaylor, PA 18517

800.800.0557 • www.schiffs.com