JUNE/JULY 2016

Sizzle It’sTime

Fire Up The Grill and Get Ready for the Summer

BUY BRANDS + EARN POINTS + COLLECT REWARDS

BP+X5 Toaster Hamburger Bun 72 x 65 g 11914

BP+X5 Brioche Bun 72 x 80 g 11910

BP+X5 Steak Spice Bun 72 x 68 g 11916

BP+X5 Sweet Potato Bun 72 x 68 g 11912

BP+X5 Rustic Beer Flavoured Bun 72 x 70 g 11921

BP+X5 Smoked BBQ Bun 72 x 80 g 11918

BUILDMOREPROFIT

BP+X4 Real Mayonnaise Portion Stick Pack 210 x 3/8 oz 84135165

BP+X4 Knorr Instant Poutine Gravy 6 x 430 g 84138723

BP+X4 Real Mayonnaise Table Top Squeeze Bottle 8 x 340 mL 84155082

BP+X1 Knorr Instant Beef Gravy 6 x 377 g 84136263

BP+X3 Knorr Liquid Concentrate Chicken Base 4 x 946 mL 84114546

RUSTIC BEER FLAVOURED BUNBRIOCHE BUNSTEAK SPICE BUN

When it comes to Weston Foods, a bun is not a bun. It’s the host with the most, it’s the first impeccable impression. It’s what you embrace before you eat and it’s the first bit of an incredible bite.

Our six new innovative buns are crafted to inspire distinctive and delicious recipes that will change the perception about how they can significantly increase your menu appeal and the customers appetite. Each has a distinctive flavour, texture and profile that will raise your menu imagination.

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SMOKING BBQ BUN SWEET POTATO BUNTOASTER BUN

BP+X20 Kettle Crisps Thin Potato Slices 6 x 5 lb 20455

BP+X20 Dark Red Norland Straight Cut 7/16” Skin-On with Sea Salt 6 x 5 lb 04570

BP+X20 Dark Red Norland Straight Cut 3/8” 6 x 5 lb 04571

BP+X20 Dark Red Norland Straight Cut 7/16” 6 x 5 lb 04572

BP+X20 Dark Red Norland Straight Cut 7/16” Skin-On 6 x 5 lb 04573

BP+X20 Kennebec Straight Cut 7/16” Skin-ON with Sea Salt 6 x 5 lb 04580

BP+X20 Kennebec Straight Cut 7/16” Skin-On 6 x 5 lb 04585

BP+X20 Dark Red Norland Chunky Diced 3/4” x 1” x 1” 6 x 5 lb 04561

BP+X4 Black Diamond Natural Cheddar Slices - 14 g 12 x 500 g 68133

BP+X4 Black Diamond Natural Swiss Slices - 14 g 9 x 500 g 68162

BP+X4 Lactantia Regular Cream Cheese Brick 6 x 1.5 kg 425111

BP+X4 Mozzabene Pub Blend Shred 4 x 2.27 kg 35012

BP+X4 Galbani Fresh Mozzarella Sliced Log 6 x 340 g 86417

Why Should You Set Up A Google Business Account?Firstly, it saves time as it avoids the need to make duplicate entries while still providing information across Google products. Restaurateurs need only to enter their information one time and it will populate into all of Google’s services. As Google notes “Google My Business connects you directly with customers, whether they’re looking for you on Search, Maps or Google+“.

AND... it’s a free service. Now you’ve got to like that!

What you do need to do though is keep the information updated as customers will be searching you out and using the driving directions to your restaurant in Maps, checking your hours of operation, writing reviews and making a reservation on their mobile phone by clicking your phone number all via Google.

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METHOD1. Preheat oven to 350°F. Remove any excess fat from the

chicken breast. Coat in oil, then sprinkle half of the seasoning on the chicken (1 tbsp.). Bake for 20 minutes.

2. In a medium bowl add the other half of the seasoning (1 tbsp.) with 3 tbsp. of hot water and whisk until completely dissolved. Mix into the sauce: ranch dressing, cream cheese, sour cream, and ¼ cup cheddar cheese.

3. Once chicken is cooked, let it rest for 5 minutes, then shred.

4. Stir the shredded chicken into the sauce mixture; place into a shallow baking dish or ramekin. Sprinkle with the remaining 2 tbsp. of cheddar cheese on top, and bake for 15

minutes in a 350°F oven.

Buffalo Chicken DipThis dish is a great appetizer for any menu.

BP+X3 Thaw & Serve Chocolate Chunk Cookie I/W 36 x 3 oz 12613

BP+X3 Dark Bran Baked Muffin 24 x 100 g 19202

BP+X3 Golden Raisin Bran Baked Muffin 24 x 100 g 19203

BP+X3 Oatmeal Apple Baked Muffins Wrapped 24 x 100 g 19404

BP+X3 Variety Pack Baked Muffins Wrapped 48 x 100 g 19448

Chocolate Chunk CookiesOur Chocolate Chunk Cookies have loads of rich dark

chocolate chunks nestled in a scrumptious chewy buttery tasting cookie.

Dark Bran Baked MuffinsA nutritious blend of bran and buttermilk sweetened with

molasses and sugar. A good source of fibre to start your day.

Golden Raisin Bran Baked MuffinsA wholesome blend of bran and buttermilk with the added

goodness of plump raisins and a touch of molasses and cinnamon & a perfect breakfast muffin to start your day.

Oatmeal Apple Baked MuffinsA perfect blend of oats, apples and spices mixed with

buttermilk and molasses and added goodness of whole wheat make this a warm comforting muffin reminiscent

of the fall harvest.

INGR EDIEN TS - 4 Portions - Yield: 2 oz. portion

4 chicken breast, boneless, skinless1 tablespoon vegetable oil2 tablespoons ranch dressing 4 ounces cream cheese, softened 1/2 cup sour cream 1/3 cup cheddar cheese, shredded 2 tablespoons Lawry’s Wings & Things, Spicy Buffalo Seasoning Mix, divided

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Fire Roasters™

BP+X1 Citrus Peppercorn Tilapia Fillets 2 x 5 lb 8954

BP+X1 Smokey Applewood Salmon Fillets 2 x 5 lb 8955

BP+X1 Rustic Italian Cod Loins 2 x 5 lb 8956

BP+X1 Southwest Style Haddock Loins 2 x 5 lb 8957

Smokey Applewood Salmon with Bacon Cheddar Mashed Potatoes

Upscale Made Easy!Imagine serving up flame-seared fish that is perfectly slow

roasted until tender and succulent without the cost and

complexity of cooking from scratch.

High Liner’s unique flame-roasting technique with on-trend

seasoned coatings delivers a sophisticated seafood entrée

that saves you time and money.

Fire Roasters™ Features & Benefits• Ready to bake-and-serve

• Upscale presentation lets you command premium prices

• No need for special equipment or skilled labour

• Whole fish fillets and loins are seared and lightly glazed

INGR EDIEN TS4 High Liner Fire Roasters™ Smokey Applewood Salmon4 Yukon Gold or Russet potatoes, peeled and cut in 1-1/2” cubes4 slices maple bacon, chopped1 small onion, diced1/2 cup shredded Cheddar cheese1/2 cup 10% half-and-half cream1/4 cup butter salt and pepper, to taste

METHOD1. Cook fish as directed on package.

2. In a large pot, cover potatoes with cold water. Bring to boil, reduce heat to medium and boil gently for 15 to 20 minutes or until potatoes are fork tender. Drain and mash.

3. Meanwhile, in a skillet, over medium heat sauté bacon and onions until bacon is fully cooked and onions are tender, for 8 to 10 minutes.

4. Stir into mashed potatoes along with the cheese, cream and butter. Season with salt and pepper.

5. Serve fish atop mashed potatoes with steamed seasonal veggies.

©2016 Unilever Food Solutions. Hellmann’s and the Blue Ribbon Device are registered trademarks of the Unilever Group of Companies. Bring Out the Best and Burger Route are trademarks of the Unilever Group of Companies. UC 3/16

Join today at ufs.com/BurgerRoute

Social Media Toolkit

Use provided images, captions and ideas to promote your burgers

on your own social feeds.

Unique Burger Recipes

Use our inspiration to help create the best burger experiences.

Guest Sweepstakes

Give guests the chance to win by sharing #BurgerRouteContest

locations on their favorite social channels.

National Media Exposure

Drive guests to your door with geo-targeted mobile media.

Front-of-house Merchandise

Prompt guests to share their burger experience online.

Restaurant Finder

Help guests discover and share the best burgers in

their area.

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BP+X12 Oktoberfest Sausage Cooked 6” 2 x 2.5 kg 91709

BP+X12 Debreziner Sausage Skinless Cooked 7” 2 x 2.27 kg 91710

BP+X12 Bratwurst Smoked Sausage 2 x 2.27 kg 91713

BP+X12 Hot Italian Sausage Raw 7” 1 x 5 kg 92033

BP+X12 Mild Italian Sausage Raw 7” 1 x 5 kg 92034

INGR EDIEN TS14 oz sausage diagonally cut into 1/4” slices

8 oz pasta, cooked, drained

2 cups heavy cream

2 tsp Cajun seasoning

1/2 cup grated Parmesan cheese

METHOD1. Prepare pasta according to directions: drain and set aside.

2. Saute sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally.

3. Add cream and Cajun seasoning; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss

4. For added visual appeal, garnish with chopped tomato and sliced green onion.

Cajun Alfredo

Just a few short years ago, food sites were predominantly recipe-driven. Now, a growing

number shamelessly flaunt the fact that few people visit for the articles. Many websites have stripped

away recipes altogether in favour of luscious panned-in food shots.

Food images are also the fastest-growing category on the hugely popular inspiration-board site

Pinterest, where they generate 50 percent more re-pins than fashion and style photos. If you don’t find anything that turns you on there, you can log on to Flickr’s Food Porn Group. Boasting nearly

600,000 images, it’s one of the most active categories on the photo-sharing site.

As a restaurateur you should take advantage of these sites and start sharing your favourite dishes.

FOOD PORNO

BP+BP+X4 Club House Montreal Steak Spice - Large 1 x 825 g 991298

BP+X4 Club House Montreal Chicken Seasoning - Large 1 x 675 g 991273

BP+X4 Club House Chipotle Mango Seasoning - Large 1 x 650 g 900315405

BP+X4 Club House Smouldering Smoked Applewood - Large 1 x 780 g 900561475

BP+X4 Club House Maple Bacon Seasoning - Large 1 x 625 g 901050054

Tuscan Seafood StewINGR EDIEN TS - Serves: 101/4 cup olive oil1 medium onion, finely chopped2 small carrots, finely chopped1 tbsp finely chopped garlic1 Club House Bay Leaf1 tbsp Club House Signature Blends Italiano seasoning1 cup dry white wine1 can crushed tomatoes (28 oz)1 lb littleneck clams, scrubbed1 lb mussels, scrubbed and beards removed1 lb large shrimp, peeled and deveined1 lb firm white fish, such as halibut, cut into 1” cubes1/4 cup chopped fresh parsley

DIR ECTIONS20 mins Prep time • 30 mins Cook time

Heat oil in 6-quart shallow Dutch oven or sauce pot on medium heat. Add onion and carrots; cook and stir 7 minutes or until tender. Add garlic, bay leaf and Seasoning; cook and stir 1 minute or until fragrant

Stir in wine and tomatoes. Reduce heat to low; cover and simmer 10 minutes. Return to boil on medium-high heat. Gently stir in all of the seafood. Cover. Cook 10 minutes or until fish flakes easily with fork and clams and mussels open. (Discard any clams and mussels that do not open.) Discard bay leaf

To serve, ladle into soup bowls. Sprinkle with parsley

BP+X3 Barbecue Bean Salad 1 x 3 kg 5194

BP+X3 Macaroni and Cheese Salad 1 x 5 kg 6150

BP+X2 Sun Gem Fruit Salad 1 x 4 L 5403

BP+X2 Sun Gem Small Cut Fruit Salad 1 x 4 L 5406

BP+X2 Sturdi Sips 6” Black Straw 1 x 5000 ea 015700

BP+X2 Sturdi Sips 8” Black Straw 1 x 5000 ea 015800

BP+X2 Milkshake Wrapped Straw 8” 6 x 500 ea 081300

BP+X2 Aerosol Whipped Cream 12 x 400 g 158398

BP+X2 Nordica Cottage Cheese Smooth Salted Caramel 6 x 4 x 100 g 115402

BP+X2 Nordica Cottage Cheese Smooth Vanilla Bean 6 x 4 x 100 g 115403

BP+X2 Nordica Cottage Cheese Smooth Lemon 6 x 4 x 100 g 115404

BP+X1 Chef’s Delight Sour Cream 5% Firm 1 x 4 L 134170

Congratulations to our Brand Points Plus Passport to Savings Prize Winners!Ray Goucher - Spuds N’ Things Hampton New Brunswick

Jamie Burton - Riverside Inn, Norland Ontario

Peter Smith - Deluxe Hamburgers, Sudbury, Ontario

Michel Bolduc - Buffet Frederic, Drummondville Québec

Brad & Dot Magnus - PT Kafe Luseland, Saskatchewan

Geoff & Debbie Crowther - The Kitchen Witch Tea Room, Kensington, PEI

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BP+X2 Breaded Torpedo Shrimp White IQF 13-15 ct 10 x 8 ea SH01433

BP+X2 Breaded Crispy Filo Black Tiger Shrimp IQF 21-25 ct 6 x 2 lb SH01668

BP+X2 Shrimp Pinwheels 41-50 ct 2 x 2.04 kg SH02412

BP+X2 Squid Tubes and Tentacles Block 5”- 8” 10 x 2.5 lb SF00834

BP+X2 Halibut ptn Sandwich Cut IQF 4 oz 1 x 10 lb SF03504

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BP+X5 Raised Without Antibiotics, Schneider’s Breakfast Sausage 12 ct 80002

BP+X5 Raised Without Antibiotics, Schneider’s Breakfast Sausage 8 ct 80003

BP+X5 Raised Without Antibiotics, Greenfield 14 g Sliced Turkey 6 x 500 g 48113

BP+X5 Raised Without Antibiotics, Greenfield 14 g Sliced Ham 6 x 500 g 48119

BP+X5 Mina Halal, Gluten Free, F/C Krispy Wings 80-100 ct 2 x 2 kg 15153

Elevate the Experience!

Raised Without Antibiotics

Schneiders® Pork Breakfast SausageRaised Without Antibiotics

Greenfi eld® Sliced Ham & Turkey

Mina® Gluten Free Krispy WIngs

Consumers are looking for menu items that are identifi ed as Natural, Canadian Farm Raised

and Sustainable!are you delivering?

BP+X4 Fry Cone Plain - Large 26 cm 1 x 1500 ea 370126

BP+X4 Fry Cone Fish & Chips Small 17 cm 1 x 1500 ea 370317

BP+X4 Fry Cone Fish & Chips Medium 21 cm 1 x 1500 ea 370321

BP+X4 Fry Cone Fish & Chips Large 26 cm 1 x 1500 ea 370326

BP+X4 Waxed Kraft Printed Sheets Cheeseburger 12” x 14” 6 x 100 ea 501313

The orientation of the fries - standing upright - allows steam to escape rather than condensing on a plate or getting trapped and making them soggy. Oil, if there is any excess, can drip off rather than soaking in.

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BP+X1 East Egg Hard Cooked & Peeled 6 x 1 doz 1120 West Egg Hard Cooked & Peeled 6 x 1 doz 0511

BP+X2 East Scrambled Egg Mix- Boil-in-Bag 6 x 2.27 kg 10167 West Scrambled Egg Mix- Boil-in-Bag 8 x 2 kg 6412

BP+X2 East Fresh Whole Liquid Egg 12 x 1 kg 10783 West Fresh Whole Liquid Egg 12 x 1 kg 4394

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Become familiar with your supplier

websites. They are an excellent resource for menu suggestions, nutritional and

new product information.

BP+X3 Ciabatta Bun - Square 72 x 85 g 13700

BP+X3 Ciabatta Whole Grain Bun - Square 72 x 95 g 13711

BP+X3 Ciabatta Bun Olive - Square 72 x 100 g 23706

I NGR EDI EN TS - Serves 44 Olive Ciabatta buns, split in half16 oz canned tuna, drained1 tbsp capers, chopped2 shallots, finely minced1/4 tsp smoked paprika1/4 tsp cumin1/4 cup mayonnaise1/4 cup sour cream3 tbsp olive oil1 tsp balsamic vinegar

SA L A D I NGR EDI EN TS1/2 bunch scallions, halved and grilled1/2 pint cherry tomatoes, lightly grilled4 thin slices of grilled halloumi cheese8 crisp leaves of butter lettuce Pickled hot pepper Olive oil for drizzling Balsamic vinegar for drizzling

DAY BEFORECombine all salad ingredients in a bowl.

BAKING INSTRUCTIONSBake it from frozen at 375°F or 5—8 minutes.

M ET HOD

1. Toast the buns gently and set aside to cool.

2. Drizzle the inside of the buns with olive oil and vinegar.

3. Start by layering half the lettuce on the bottom, then add the tuna mixture. Garnish with the tomato, onion and cheese, remaining lettuce and top with the bun.

4. Serve with pickled hot pepper.

TUNA SANDWICHON OLIVE CIABATTA BUN

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10 MacNaughton AvenueCaledonia Industrial ParkMoncton, New Brunswick E1H 3L9800-561-7026

• All taxes applicable• We strive for accuracy in copy and pictures

and reserve the right to correct any errors.• Not all items in this flyer are available at

every distributor. Ask your sales rep.Limited quantities available. Multiplier Points available from June 1 to July 31, 2016.