What is American Cuisine? 4

Dinner House Recipe Ideas 8

A Tale of Two Operators 15

Proud to Support LocalSuppliers 34

Meet ourBusinessReviewTeam!page 14

Contentssummer 2007

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4 What is American Cuisine?The United States has longattracted immigrants from manycultures. And with them, theybring their cooking traditions. LetSYSCO Intermountain take you ona culinary tour across the country.

8 Dinner Houses Look toMenu Innovations to CounterSluggish Guest Traffic.Take a look at a sample of ourrecipe ideas for various courses.By Jeremy Padilla, SYSCO BrandsManager

8 The Simple Art of Mayo!Let SYSCO help you createa signature sauces to helpstimulate the taste buds of all!

10 Customer Highlight:Blue Iguana

11 Customer Highlight:Mr. G’s Villa

12 Healthcare Highlight:Trinity Mission Health & Rehabof Provo, LP

14 SYSCO Intermountain’sBusiness Review Team

15 A Tale of Two OperatorsBy Dave Jones, CorporateExecutive Chef/Manager ofBusiness Review

16 New Items at SYSCOIntermountain

22 Hispanic Cuisine Feature:When You Say Menudo, Do YouThink of Ricky Martin? By MikeGallegos, Hispanic CuisineManager

25 Customer Highlight:El Habañero Mexican Restaurant

26 Customer Highlight:East Coast Subs

27 Take-out Continues toGrow! By Kari Walk, MarketingSpecialist/Editor of LeadingSource Magazine

28 Customer Highlight:Wings Chevron

30 Italian Cuisine Feature:Your Italian Source for the LatestTrends. By Clark Hyde,Italian/Pizza Cuisine Manager

31 Special Recognition:Honoring Corrine: AnUnsurpassed Work Ethic

34 Local Suppliers: We areproud to support and sponsorthe local supplier community!

37 Customer Highlight:Snider’s Brothers Meats

39 Customer Highlight:Celebration Center, Logan UT

40 SYSCO IntermountainItems Featured in this Issue

“...Nuovo Pastas are chefdriven and handcraftedfrom the finest all naturalingredients. The flavorprofiles stay close tocurrent trends which allowany chef to incorporatethese fine pastas intoseasonal menus with theirown personal touches...”

See page 16

Leading Source is published by SYSCOIntermountain Food Services, Inc. for itsvalued customers and prospective customers. © 2007 by SYSCOIntermountain. All rights reserved.

SYSCO Intermountain Food Services, Inc. | 9494 S. Prosperity Road, West Jordan, UT 84088 | 800-366-3778 | www.syscointermountain.com

4 leading source

What is American Cuisine?The United States has long attracted immigrants from a wide variety of nationsand cultures. It is no surprise that the cuisine of the United States is extremely

difficult to define. One way of describing American cuisine isa synthesis of cuisines from around the world.

Let SYSCO Intermountain take you on a culinary tour across the country.

american cuisine

DungenessCrab Nachos

Pork TenderloinSalad

Beef Short Ribsin Chipotle &Green Chili

CountryStuffing Salad

King SalmonStew

AndouilleBurger

RockyMountainTrout

Cali Crab Nachos6332845 Oil Olive Evo-Canola 75/25 Arezzio 1 Tb 5470428 Wonton Skin Wrapper Weichn 24 Ea 1249952 Avocado Hass Ripe Fresh 1 Ea 1821529 Shallot Peeled Fresh SYSCO Naural 2 Tb 3865730 Juice Lime Pstrzd Ultra Prem Sys Nat 2 Tb 5888450 Hikari white Miso Paste 1/2 Ts3912326 Crab Meat Special Pastrzd Chicsea 1/4 Lb

Recipe Instructions:1. Filling: 1 Avocado, 1 1/2 Tablespoon FinelyChopped Shallots, 2 Tabelspoons Fresh Lime Juice,1/2 Teaspoon Wasabi Paste, 1/4 lb Crab Meat2. Scoop flesh from avocado and mash coarsleywith a fork. Stir in shallots, 1 tablespoon lime juice,and wasabi to taste. Season with salt and pepper.Add crab meat and toss with remaining juice salt totaste. Spoon guacamole into won ton cups and topwith crab.

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Hawaiian White Marble Salad6978670 Pork Tenderloin Trimmed White Marble 2 1/2 Lb6040760 Salt Kosher SYSCO Classic 2 Ts 5229299 Pepper Black Cracked Imp/Mcc 1/2 Ts 5228713 Cumin Ground Imp/Mcc 1 Ts 5228564 Chili Powder Imp/Mcc 1 Ts 5285267 Cinnamon Ground Imp/Mcc 1 Ts 5534151 Oil Olive Extra Virgin Frutato Suprema 2 Tb 4343810 Sugar Brown Dark C&H 1 Cp 1821537 Garlic Peeled Fresh SYSCO Natural 4 Tb 5102736 Sauce Tabasco Hot Tabasco 1 Tb 3865730 Juice Lime Ultra Prem SYSCO Natural 3 Tb 3865896 Juice Orange Ultra Prem SYSCO Natural 1 Tb 4064978 Mustard Dijon International Imperial 1 Tb 5228747 Spice Curry Powder Imp/Mcc 1 Ts 2253029 Orange Navel Fresh SYSCO Classic 3 Ea 8474538 Spinach Baby Frsh SYSCO Natural 5 Oz 1008283 Cabbage Chinese Nappa Fresh 4 Cp 6980924 Pepper Red Bell Chopper 1 Ea 1996164 Raisin Golden California 1/2 Cp 1249952 Avocado Hass Ripe Fresh 2 Ea

Recipe Instructions:1. Heat oil in a 12-inch oven proof skillet overmoderately high heat until just beginning to smoke.Brown pork, turning about 4 minutes total.2. Glaze: Stir together brown sugar, garlic, andTabasco and pat onto top of each tenderloin. Roast inmiddles of oven until tenderloin registers 140˚, about20 minutes3. Vinaigrette: Whisk together juices, mustard, currypowder, salt and pepper, then add oil in a stream.4. Salad: Cut a peel, including white pith, from orangeswith a sharp knife, then cut oranges crosswise into 1/4inch thick slices. Toss spinach, cabbage, bell pepper,and raisins in a large bowl with 1/4 cup vinaigrette. Cut 1/4 inch slices of Avocado.5. Arrange in any order, drizzle with dressing.

South West CAB® Short Ribs6040760 Salt Kosher SYSCO Classic 1 Ts 5229281 Pepper Black Coarse Imp/Mcc 1 Ts 3963931 Cumin Extra Fcy D'allas 1 Ts 5228564 Chili Powder Lt Imp/Mcc 1 Ts 5228671 Coriander Ground Imp/Mcc 1/2 Ts 5841147 Beef Short Rib Boneless Frozen CAB 4 Lb 6332845 Oil Olive Evo-Canola 75/25 Arezzio 2 Tb 8877540 Onion Yellow Fresh SYSCO Imperial 2 Cp 1821537 Garlic Peeled Fresh SYSCO Natural 1/4 Cp 5568241 Broth Chicken SYSCO Classic 14 Oz 4113460 Tomato Diced In Juice SYSCO Classic 1 Cp 3865730 Juice Lime Prem SYSCO Natural 1/4 Cp 5757091 Pepper Chipotle Adobo Sauce 1 1/2 Tb 1000595 Pepper Chile Green Chopped Hot 1 Cp 1048248 Cilantro Bunch Fresh SYSCO Imperial 1 Tb 0840694 Lime Fresh 1 Ea

Recipe Instructions:1. Add salt, black pepper, cumin, chili powder,coriander.2. Preheat oven to 350. Heat oil in large ovenproofpot over medium heat. Add half of the short ribsand brown all sides. Repeat with remaining ribs.3. Add onion and garlic to same pot cover and cookuntil onions are soft stirring occasionally.4. Add broth. Bring to boil scraping up brown bits.Add tomatoes, lime juice and chipotle chilies.5. Add ribs to pot, meaty side down, in single layer.Bring to boil cover and cook in oven until ribs arejust tender, about 1 1/2 hours.6. Remove from oven. Tilt pot. Spoon off fat. Placepot over medium heat and simmer uncovered untilsauce coats spoon and ribs are very tender, about25 minutes7. Season sauce with salt and pepper.8. Bring ribs to simmer over medium heat. Addgreen chilies. Simmer until chiles are softened.Transfer ribs and sauce to large bowl. Sprinkle withcilantro. Garnish with lime wedges.

6 leading source

american cuisine

Low Country Stuffing Salad6889125 Cranberry Dried Craisins 1/2 Cp5324252 Bread French 18"Tuscan Baguette Lb 6332845 Olive Oil Evo-Canola 75/25 Arezzio 1/4 Cp 2005296 Thyme Fresh SYSCO Natural 4 Ts 1821537 Garlic Peeled Fresh SYSCO Natural 1 Ts 9696972 Butter Solid Unsalted Wholesome Farms 6 Tb 8877540 Onion Yellow Fresh SYSCO Imperial 1 1/2 Cp 2016301 Celery California Fresh 1 1/2 Cp 6336465 Honey Ham Smoked Boneless 1 1/4 Cp 1000397 Pepper Green Bell Fresh Med 1 Cp 3364379 Parsley Bunch Iceless 01/2 Cp 5568241 Chicken Broth SYSCO Classic 1 1/3 Cp 0629113 Goat Cheese Log French 4 Oz 4765475 Italian Vinaigrette Dressing Leparis 20 Oz 1008200 Lettuce Boston Fresh Packer 5 Ea

Recipe Instructions:1. Preheat oven to 375˚.2. Cut bottom crust and short ends off bread anddiscard. Cut remaining bread with crust into 1-inchcubes - 10 cups loosely packed.3. Place bread in large bowl. Add oil, thyme, andgarlic. Toss.4.. Spread out on large baking sheet. Sprinkle withsalt and pepper and bake until golden brown andslightly crunchy, stirring often (about 20 minutes).Return to same bowl.5. Melt butter in large skillet over medium-highheat. Add Finely chopped onions, sliced celery,and ham.6. Stir vegetables into bread cubes. Add hot brothtossing to coat. Mix in cheese, transfer to dish.Cover with buttered foil. Bake until heated through,about 25 minutes.

North West Salmon Stew5874900 Salmon Filet King Farmd Canfish 1 1/2 Lb8877540 Onion Yellow Fresh SYSCO Imperial 1 Ea 5158502 Bay Leaves Whole Imp/Mcc 1 Tb 1763432 Tomato Fresh SYSCO Imperial6576789 Chervil Fresh 1 Cp 6935464 Cream Heavy 40% Esl Stabilized 16 Oz 1491869 Leek Bunch Fresh SYSCO Imperial 2 Ea 9588757 Carrot Jumbo SYSCO Classic 2 Ea 9696972 Butter Solid Unsalted Wholesome Farms 8 Tb 5229281 Spice Pepper Black Coarse Grnd Imp/Mcc 1/4 Ts 5229398 Spice Pepper Cayenne Grnd Imp/Mcc 1/4 Ts 6040760 Salt Kosher Sys Cls 1/4 Ts 5130976 Soup Base Lobster No Msg Minor 1 Tb

Recipe Instructions:1. Steam salmon for 4 minutes. Chop into large bitesize pieces and set aside.2. Mix 1 TBS of lobster base to 2.5 quarts water. Addonion and bay leaves and bring to boil and reduce tosimmer.3. Peel and seed tomatoes. Put seed and juice intothe stock and cut tomato into medium dice set aside.Pick the chervil off the stems. Add stems to the stockand coarsley chop chervil leaves. Set aside.4. Add heavy cream to stock and simmer for 20minutes.5. Simmer leeks and carrots in butter in a soup potuntil they begin to get tender. Now add the tomatoesand salmon. Simmer 3 minutes. Strain the creamylobster stock into the soup. Season to taste with salt,pepper, and cayenne pepper and sprinkle with chervil.

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Cajun Andouille Burger4002432 Mayonnaise Heavy Duty SYSCO Reliance 0.75 Cp 4063095 Juice Lemon Ultra Prem SYSCO Natural 1 Tb 5228424 Seasoning Cajun Imp/Mcc 1 Ts 5102736 Sauce Tabasco Hot Tabasco 0.25 Ts 2342400 Sausage Andouille Smoked Rope Rose 0.50 Lb 4888962 Pecan Half Fancy SYSCO Classic 0.75 Cp 6040760 Salt Kosher SYSCO Classic 1 Ts 5229281 Spice Pepper Black Coarse Grind Imp/Mcc 0.25 Ts 8877540 Onion Yellow Fresh SYSCO Imperial 1.50 Lb 5934302 Olive Oil Blend 80/20 Arezzio 2 Tb 1821537 Garlic Peeled Fresh SYSCO Natural 3 Ts 4343810 Sugar Brown Dark C&H 1 Tb 5987565 Bun Hamburger 4" W/Corn Meal Top 6 Ea 9702531 Cheese Blue Imported St Agur 0.50 Lb 1590934 Okra Breaded Southern Style SYSCO Imp 0.50 Cp 5750815 Watercress Fresh Hydroponic 3 Cp 4356465 Potato Fry 3/8 Skin-on Phantm Plu 24 Oz 8733198 Beef Ground Chuck Chub 15% Fulton 24 Oz

Recipe Instructions:1. Toss sausage, toasted pecans, salt and pepper.Add beef and blend gently. Shape mixture into six1/2 inch thick patties. Transfer patties to small baking sheet.2. Toss onions, olive oil, garlic, and brown sugar.Cook until onions are golden brown, stirring often(about 25 minutes). Remove. Salt and pepper.3. Grill patties until desired doneness. Sprinkle withcheese, add onions. Top each with okra and water-cress. Add mayo.

Rocky Mountain Trout4005203 Trout Red Filet 6-8 0z Silvercreek Ea 4043832 Corn Meal Yellow Quaker 3 Oz 4403846 Flour Bread Unbleached Montspg 3 Oz 4073441 Corn Starch SYSCO Classic 2 Tb 6040760 Salt Kosher SYSCO Classic 1 Ea 5156100 Pepper Black Table Grind McCorm 1 Ts 6619936 Lemon Choice 140 Sz Packer 0.10 Oz 4645420 Peanut Roast Salted SYSCO Classic 3 Oz 2270593 Sauce Hollandaise RTU Knorr 4 Oz 2055168 Bacon Smoked AppleWood Hormel 3 Tb 3812807 Onion Sweet Fresh 4 Oz 6275432 Mushroom Dried Morel Mo Na 6 Tb Fiddle Head Frens 12 Oz 5879954 Rockfish Filet Pack Rock Cod Fogrivr 1 Ea 4981167 Rockfish Filet 6-8 0z Orcabay 1 Ea

Recipe Instructions:1. Dredge red trout in the plan flour and sautewith 2 oz clarified butter. 2. Prepare hollandaise with brown butterinstead of clarified butter.

Dinner Houses Look to Menu Innovationsto Counter Sluggish Guest Traffic and Sales.By Jeremy Padilla, SYSCO Brands Manager

The past 18 months have been difficult for casual-dining operators, as guests are looking for new menutrends and other than the norm meals. Take a look at a sample of our recipe ideas for various courses. Ask your Marketing Associate for details.

ROAST NEW YORK STRIP LOIN WITH ADOBO RUBAdobo — a paste made with chiles, spices, and vinegaror sometimes citrus juice — is a flavoring agent foundthroughout the Spanish-speaking world. This variationwith paprika and rosemary serves as the seasoning rubfor the meat.

Chop garlic in processor. Add papri-ka, vinegar, oil, rosemary, salt, andpepper; grind to thick paste. Rubpaste all over New York strip loin.Wrap loin in plastic; refrigerateovernight.

Preheat oven to 450°F. Place largemetal rack in roasting pan. Uncovermeat and arrange, fat side up, onrack. Roast meat 15 minutes. Reduceoven temperature to 350°F. Continueroasting meat until thermometerinserted into center registers 125°Ffor rare, about 40 minutes longer.Cover meat loosely with aluminumfoil and let rest 20 minutes. Transfer to platter.Cut into 1/2-inch-thick slices.

SALAD WITH CANADIAN BACON AND POACHED EGGSWhisk together mustard, salt, shallots, parsley, and4 1/2 teaspoons vinegar in a large bowl. Add 3 table-spoons oil in a slow stream, whisking until emulsified.

Heat remaining tablespoon oil in a 12-inch skillet overhigh heat and brown bacon with pepper, stirring, 1 to 2 minutes.

Fill a deep 10-inch skillet with 1 1/2 inches of waterand 1 teaspoon vinegar and bring to a simmer. Break1 egg into a cup, then slide into water. Repeat withremaining 3 eggs, spacing them evenly. Poach at abare simmer until whites are firm but yolks are stillrunny, 2 to 3 minutes. Transfer eggs to paper towelsand season with salt and pepper.

Toss frisée with dressing. Serve topped with bacon and eggs.

american cuisine

The Simple Artof Mayo!Let SYSCO help you create a signaturesauce to help stimulate the taste buds ofall! What better way to increase profits!“Smoked Peppered Turkey Sandwich witha Tarragon Garlic Mayo” or how about a“Black Angus Chuck Patty Cheese Burgertopped with Chipotle Mayo”, or perhaps a“Ham & Swiss Spinach Wrap withAvocado Mayo”.

CHIPOTLE MAYOIngredients:4 Cups 4002416 4/1Gallon SYSCO ImperialMayonnaise CulinaryExtra Heavy Duty

1/2 Cup 5757091 12/7Oz Embassa PepperChipotle Adobo Sauce

2 Tsp 5228713 6/14Oz Imp/Mcc SpiceCumin Ground

Place all ingredients infood processor andblend until evenlycombined! Salt totaste!

Ingredient List6040760 SYS CLS Kosher Salt1821529 SYS NAT Shallot Peeled Fresh 2219111 SYS NAT Parsley Fresh 4113056 SYS CLS Vinegar Red Wine 50 Grain5534151 Suprema Oil Olive Extra Virgin1742725 SYS CLS Bacon Canadian Style 5229299 SYS IMP Spice Pepper Black Cracked1871011 Packer Egg Shell Large White Grade AA1169119 Packer Lettuce Frisee 4064978 INTLIMP Mustard Dijon with White Wine

SALAD

ENTREE

8 leading source

PEAR AND APPLE CROSTATA WITH FIVE-SPICE WHIPPED CREAMFor Filling:Position rack in center of oven and preheat oven to 400°F.Combine 6 ingredients in large bowl. Toss to blend. Letstand until juices form, about 15 minutes.

Roll out dough on lightly floured work surface to 1 1/2-inch round. Transfer dough to unrimmed baking sheet.Mound filling atop dough, leaving 2-inch border. Folddough border over filling to form 7-inch round, pleatingloosely and pinching to seal any cracks in dough. Brushcrust and fruit with egg, then sprinkle with 1 tablespoonsugar.

Bake crostata until crust is golden and juices bubble thickly, about 40 minutes. Transfer baking sheet to rack;cool 10 minutes. Slide metal spatula under crust to freefrom baking sheet. Cool crostata to lukewarm. Using largetart pan bottom as aid, transfer crostata to platter.

Whip cream, honey and five-spice powderin medium bowl until stiff. Serve crostatalukewarm or at room temperature withwhipped cream.

Ingredient List4954291 CAB Beef Strip Loin Choice 1x11821537 SYS NAT Garlic Peeled Fresh 4113056 SYS CLS Vinegar Red Wine 50 Grain5934302 Arrezzio Oil Olive Blend 80/202004844 SYS NAT Rosemary Fresh Herb5229240 SYS IMP Spice Paprika Spanish Fcy2161735 SYS IMP Asparagus Spear Med IQF4374534 SYS NAT Potato Diced 3/4: Red-Skin Frsh

Ingredient List2227643 BKRSCLS Dough Puff Pastry 5x58925687 SYS CLS Apple Granny smith FCY Fresh 8304883 SYS IMP Pear Anjou US#1 Fresh 100 Size4306015 C&H Sugar Brown Light Cane 9695560 GINGERP Ginger Minced 5475306 Packer Flour All Purpose1871011 Packer Egg Shell Large White Grade AA7453731 C&H Sugar Pure Cane 4828802 WHLFARM Cream Heavy Whipping 36%4361432 SYS CLS Honey Pure Clover Grade A 5228275 SYS IMP Spice Allspice Ground6893788 SYS CLS Juice Lemon

AVOCADO MAYOIngredients:3 Cups 4002416 4/1 Gal Sys Imp Mayonnaise Culinary Extra Heavy Duty1 Cup 5020193 2/5 Lb Wholesome Farms Sour Cream Cultuerd Grade A1 Cup 9006883 8/2# Bag Casa Solana Avocado Hass 100% Fresh Pulp1 Tbsp 5975289 6/32 Oz Arezzio Garlic Chopped In Water1 Tsp 4063095 6/1/2 gal Juice Lemon Pasturized Ultra Premium2 Tsp 6040760 12/3 Lb SYSCO Classic Salt Kosher

Place all ingredients in food processor and blend until evenlycombined!

TARRAGON GARLIC MAYOIngredients:4 Cups 4002416 4/1 Gal Sys Imp Mayonnaise Culinary Extra Heavy Duty1/2 Cup 7127194 6/32 Oz Arezzio Garlic Chopped Roasted1/4 Cup 2004968 1/4 Oz Sys Nat Tarragon Fresh Herb (Chopped)1 Tbsp 5229299 6/1 Lb Imp/Mcc Pepper Black Cracked1 Tsp 4063095 6/1/2 gal Juice Lemon Pasturized Ultra Premium

Place all ingredients in food processor and blend until evenlycombined!

DESSERT

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Blue Iguana

customer highlight

Blue Iguana restaurant comes from a unique tradition of fine Mexican cooking.This tradition of “gourmet” Mexican cuisine was started in Salt Lake City byMaria and Ramon Cardenas in 1997 as a second location of their world-famousRed Iguana. Managing two locations soon led to the eminent closure of bothrestaurants and in July 1998, the present owners assumed the debt and opera-tion of the Blue Iguana in return for the unique gourmet recipes. These recipesand traditions of food preparation came to the U.S. in 1958, when Maria andRamon introduced them to "The Azteca," a restaurant they managed in SanFrancisco before starting their own restaurant (“The Jacaranda") in the southernpart of the city. They later moved to Salt Lake City, where they established the“Casa Grande” and, subsequently, the Red Iguana.

Maria was born in Chihuahua, Mexico and her education in the fine art of cui-sine began at an early age, under the tutelage of her great friend and masterchef (the first known female Mexican chef), Senora Virginia Prats. Their associa-tion led to a successful business, catering weddings, receptions and banquets.From Senora Prats, Maria learned the secrets for preparing the moles, chili verdeand other complex dishes that make up the menu of the Blue Iguana. BlueIguana is famous for its moles because of the care Maria took to pass on hersecrets. Mole is an ancient dish that originated in the lands of Anahuac where itused to be a main dish at the Aztec Emperor’s table. The origin of the word"mole" comes from the Nahuatl word "mulli." The origin of mole is undoubtedlypre -Hispanic.

Our Chef, Manuel Castillo has been carefully schooled from an early age bythese culinary artists in the tradition of the fine cuisine that identifies the BlueIguana restaurant. Having spent many years as sous chef in the Red Iguanakitchen, Chef Castillo has now set out to apply his considerable culinary skills toa masterpiece of his own, the Blue Iguana. The result is a restaurant that servesa generous portion of unique, authentic, delicious, gourmet food found in anyrestaurant north of the border (and South). Our extensive menu features sevenmoles, including mole poblano, mole verde and mole negro. It includes deliciousenchiladas, burritos and our world-famous chili verde. Our vegetarian menu hasmany items that are “vegan”... absolutely no lard, eggs or other animal product.Good food that is good for you, has never tasted this good. We also offerseafood, pork, steak, salads and appetizers, all with a decidedly unique gourmet

Mexican twist. The nachos are smothered by somany generous ingredients, including cheese,olives, chorizo, sour cream, black beans and gua-camole, that they could be a meal all alone. Themargaritas are not to be missed (even if you aretee-totaling). There are several tequilas to choosefrom and authentic Mexican beers on ice.

The present owners are Kris Cappaert and DanielDarger. They are the two “suckers” who agreed totake over the restaurant and its debt. They hadworked together for many years as a “law office”,providing legal services to various clients. Neitherhad any experience in the restaurant business, theirrestaurant experience being limited to eating.However, both were vocal fans of the Red Iguana,where they dined often, and when the Blue wasabout to take both restaurants under, Ramon, Sr.asked them to take over the Blue Iguana in order tosave the Red. With the faith and enthusiasm ofmany a restaurant novice, they agreed. It has takenseveral years for Kris & Daniel to figure out the for-mula for this restaurant’s success. Luckily, theyupgraded the food quality to Iguana standardsimmediately. And this has kept the restaurant openwhile they figured out the business. They have nowgot it figured. The result is a Mexican restaurantthat serves the best food in the universe. It does notget any better… anywhere.

Chef Manuel Castillo has been unleashed. Slavingaway as Sous Chef at the Red Iguana, Chef Castillogrowled and hissed at the limitations of his calling.He hated doing things in a way that he wouldn’t ifhe ran things. But, he didn’t. Eventually, his attitudegot him fired. And, while he could not use hisacquired skills at other restaurants, he could at theBlue Iguana because of its ownership of the recipes.It was a perfect match of skill and license thatgrows each day at the Blue Iguana, with the inherit-ed staples of Red Iguana fare and new dishes thatChef Manuel dreams up for us to scream about. Trythe seafood enchilada, the rice-and-avocado smoth-ered burrito, or the shrimp tacos. Try it and you willagree that the Blue Iguana is unsurpassed.

10 leading source

customer highlight

Mr. G’s Villa

Welcome to Mr. G’s Villa and Maggie’s Lounge! Read on for alittle history on how Mr.G’s and Maggie’s came to be a part ofEly, Nevada.

The first known Lani descendant who immigrated fromCorveo, Italy to the United States was Luigi Natale Maria Lani,who at the age of 21 arrived in Nevada in 1876. He traveledacross the country and eventually settled in Eureka, an isolat-ed mining town where he worked in the silver mines andlater ran a saloon in Hamilton.

Brad and Chris’s Italian heritage inspired their desire to firstown and operate a deli and later into running a full fledgedrestaurant. Many members of their family work together toprovide a place where folks can come in and relax, enjoy aglass of wine, beer, slice of pizza, deli offerings or an elegant-ly prepared Italian dinner - all with the ambiance of an ItalianVilla. It was because of their Grandma Margaret’s (Maggie’s)influence and willingness to spend time teaching them howto prepare various dishes that Brad and Chris wanted to payhomage to her.

Brad and Chris have enjoyed a lot ofsupport from their parents Jim andCarol Lani who can often be foundhelping out on site. The boys havespent a lot of time in foodservice inboth Hawaii and Silicon ValleyCalifornia where they were raised.

The deli is full service where you canbuy fresh cuts of meats and cheeses,enjoy one of their fresh subs or ordertrays for catering. Lunch is served from11:00 am until 2:00 pm.

Fine dining begins at 5:00 pm. In themorning you can come in to enjoy anespresso or cappuccino to order, readthe paper, relax, visit with friends ormake new ones. After dinner, moveover to the lounge to try 1 of our 40martinis that you will find on themenu.

There is also an extensive list of finewines. Once a month a wine tasting isheld where you may bring friends andlearn a little about that special littlegrape we love so much. If you comelate enough, the guys will even fire upthe three piece band.

So if you are lucky enough to find your-self on highway 50 in Ely, Nevada stopin to say hello and have dinner withour family, we would love to meetyours.

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healthcare highlight

Big, bold flavor is on trendand Minor’s Signature FlavorConcentrates give your menu itemsexciting new twists on demand!

Ancho Flavor ConcentrateMade from ancho peppers andsautéed onions, this concentratedpaste brings a sizzling,Southwestern flavor to a varietyof applications. Use in barbecue,marinara and cream sauces, saladdressings and even potatoes.

Chipotle Flavor ConcentrateThis lively blend of smokedjalapeno peppers addsSouthwestern flair to creamsauces, marinades and saladdressings. Makes a great spicySonoran-style beef gravy andauthentic chimichangas.

Roasted Garlic Flavor ConcentrateEliminate the need to roast andpeel garlic. This paste deliversfull-flavored garlic with particu-lates. Brings outstanding flavorto mashed potatoes, pizza sauces,breads and rolls.

Minor’sSignatureFlavorConcentrates Trinity Mission Health &

Rehab of Provo, LPBy Tricia Quintana, Healthcare Specialist

How many long-term care facili-ties do you know that ask eachresident what they would like toeat each day? Angie Alvarez,CDM,CFPP is the Dietary Managerat Trinity Mission Health & Rehabof Provo and has created a diningprogram that is at the forefront ofchanging meal service as we tra-ditionally know it.

Trinity Mission now has 4 Bistrosin their dining room:

The Burger Den: a 50’s themearea that offers burgers and sand-wiches (a jukebox is on the way)

The Vineyard: Italian cuisine

The Corner Deli: has a variety ofsoups and sandwiches

La Paloma Blanca (The WhiteDove): offers ethnic items such aschips & salsa, dips, taco salads,guacamole and more

For lunch, the residents can orderfrom any bistro, depending onwhat they feel like eating that day.They also can choose from theregular menu or enjoy the daily

salad bar and array of fresh fruits,as well as a fully stocked dessertcart. The residents love the vari-ety and ability to choose andactually aren’t making their selec-tion from the regular menu. Thisis a huge accomplishment consid-ering the various diets and tex-tures that need to be followed, aswell as meeting the daily nutri-tional requirements.

In addition, each day a breakfastbuffet is offered and eggs arecooked in the dining room.Lunch is served restaurant styleand dinner is also served buffetstyle in the dining room. Familiesare welcome to eat for free andjoin their loved ones anytime.Also, the family members andresidents are welcome to thefreshly baked cookies available inthe foyer.

Trinity Mission Health & Rehabhas also made some changesthroughout their facility, includingbeautiful remodeling and manyadditions. They are adding agame room with a pool table and

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various games. A gazebo has beenbuilt outside along with a sidewalkfor strolls in the fresh air. TrinityMission also has a classroom on siteto teach CNA’s and the therapydepartment is expanding with anaddition to the building in the nearfuture.

Angie says that she has been work-ing on re-vamping their dining pro-gram for about a year and thatorganization is the key to its successand it is still evolving. Angie appre-ciates the support of her corporateoffice, Covenant Dove Inc, and feelsthat they are the mavericks in finedining. Currently, all 36 of theirbuildings have implemented a finedining or family style program.Their driving force is to provide a“quality of life for the residents thatmake them feel happy & good aboutthemselves.” The residents are ableto feel pampered as they enter aphase in life when they need morecare and attention.

Administrator: Rick ShumwayDietary Mgr: Angie AlvarezMarketing/Admissions Coordinator:Megan RoweStaff Picture: Leon Keel, MelanieAlvey, Debbie Olivo, Kim Boykin,Chetti Pino, and Angie Avarez

Trinity Mission Health & Rehabof Provo, LP1053 W. 1020 S.Provo, Utah

Sample Menu:Monday:La Paloma Blanca: Chips & Salsa,Green Chili Burrito, Refried Beans,Under the Sea Salad, CookieThe Burger Den: BaconCheeseburger, French Fries, Lettuce,Tomato, Pickle, Mustard & Mayo,Under the Sea Salad, CookieYe Olde Deli: Cream of Potato Soup,Roast Beef & Cheddar on a Bun,Lettuce, Tomato, Pickle, Under theSea Salad, Cookie

The Vineyard: Caesar Salad,Pepperoni Pizza, Under the SeaSalad, Italian Ice

Tuesday:La Paloma Blanca: Taco Salad w/Sour Cream & Guacamole, PickledBeets, Luscious Lemon BarThe Burger Den: Chicken Strips, Totsin a Basket, Cole Slaw, Texas Toast,Pickled Beets, Luscious Lemon BarYe Olde Deli: Hearty Vegetable Soup,Ham & Swiss on Rye, Dill PickleSpear, Pickled Beets, Luscious LemonBarThe Vineyard: Small Chef Salad,Ravioli in Meat Sauce, Garlic Bread,Luscious Lemon Bar

SYSCO Intermountain’sBusiness Review Team

business review

SYSCO Intermountain employs a team of chefs who work with ourindividual customers to enhance the success of their business. If youfind yourself getting caught up in day-to-day restaurant operations suchas scheduling, food costing and purchasing, you are not alone! Weencourage you to join us and review your business - we will suggestmarketing, new ideas, concepts and solutions that can dramaticallyimprove your bottom line. Our chefs keep current on the trends and products that your patrons crave and can provide you with the toolsproven to improve your business. Our team of chefs have one goal inmind – to assist you, our valued customers, to become more successful. Contact your Marketing Associate to schedule your business review today!

Meet the Chefs…Dave Jones – Corporate Executive Chef& Manager of Business Review

Dave Jones graduated from the California CulinaryAcademy in San Francisco. He went to work as theExecutive Chef at the Pasatiempo Country Club onthe Monterey Bay Peninsula of Northern Californiafor 12 years. He was approached in 1995 to moveto Utah to become the Executive Chef/Owner forLog Haven Restaurant, where he spent a decade.Prior to joining SYSCO in 2006, he spent a year as

the Corporate Chef for the Trio Restaurant Group and Fresco Italian Cafe.

Over the years, Dave has received many National Awards - Four Diamond,DIRONA, ZAGAT, Wine Spectator Award of Excellence as well as Local StateAwards - Best of State Restaurant, Salt Lake Magazine - Best Salt Lake CityRestaurant (several years). Dave was selected by the U.S. OlympicCommittee/James Beard Foundation in 2002 as one of the Olympic Chef’s.He was also invited to present a dinner at the James Beard House in NewYork in Fall of 2001. He has appeared in many national publicationsincluding Food Arts Magazine, Bon Appetite, Gourmet, Food and Wine,Restaurant Business, and Sunset Magazine. Dave is presently the CorporateExecutive Chef for SYSCO Intermountain as well as the Manager ofBusiness Review.

“I feel the Business Review team is an invaluable resource when you reallythink of the scope of areas covered under the umbrella and function of thehospitality industry. We are prepared to handle concerns on business lev-els, cuisine type, educational, and concept/ trends. This value is in manycases more encompassing than independent consultants at a no fee basis.”– Dave Jones

Tamara Shaner, from Mountain House Grill, had this to say following aCustomer Connection with Dave and his team: "Just wanted to let youknow how much I appreciated all your and your staff's time at theCustomer Connection you did for me. I'm able to utilize so much of whatyou showed me on my spring menu."

Jeff Woolley – Business ReviewManager/Chef

Jeff Woolley comes toSYSCO Intermountainwith over twenty yearsof restaurant industryknowledge, mostrecently a twelve yearexperience at Utah

State University in Logan, Utah. Jeff graduatedfrom Utah State University with a Bachelor ofScience degree in Nutrition and Food Sciencewith emphasis in Culinary Arts and FoodService Management and BusinessAdministration/Marketing. Jeff has been amember of the National Association of Collegeand University Food Services, NationalRestaurant Association, American CulinaryFederation, and Utah Beehive Chapter ACF. Jeff resides in Millville, Utah which is in theheart of Cache valley, just south of Logan.

“One customer comment received was – ‘Whata truly wonderful day… I can't possibly thankeveryone enough for such a fabulous job.’ Theyalso commented more than once on how muchbetter it was than a Food Show any day – and Ican't agree more.” – Jeff Woolley

Dallas Hughston – Business ReviewManager/Chef Dallas began his culinary career as a dishwasher

at the age of 15. Hequickly worked his wayup to cook and hasbeen in the industry forover 20 years. Fromfast food to fine diningDallas has a wide scope

of expertise. From working summers at the OldFaithful Inn fine dining room to the ExecutiveChef at Snowbird’s Cliffs lodge over the years,Dallas has a formulated a uniquesimplistic approach to food service. Dallas hasa bachelors degree from Northern ArizonaUniversity and is currently working on hisMasters of Business Administration. Let Dallasshow you how you can save money, simplifyyour business, and upgrade your service levels.

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As we all know, operating arestaurant has always been chal-lenging. It is certainly moreinvolved than just taking care ofyour guests and serving goodfood. The success of a restaurantalso depends on good solid fiscalmanagement practices. Generallyspeaking there are basically twotypes of restaurants that definethe industries extreme. Thosethat operate at low profit mar-gins and those who operate athigher profit margins.

What’s The Difference?The lower profit margin opera-tors typically depend on volumeto make a profit. The higherprofit margin operators dependless on the volume and more onthe greater profit margins. Manyoperators function somewhere inbetween these examples. Theformulas become somewhatmore personal as you considerlocations, labor, seating capaci-ties, lease vs. purchase arrange-

ments, debt loads, types of serv-ices, to mention a few. As youset your annual budgets all ofthese factors should be consid-ered in your business plan whichin reality becomes your operat-ing plan. See below for two sim-ple cost analysis scenarios as anexample. Please keep in mindthese scenarios are set at 8%pre-tax profit margins. It wouldbe fair to say by today’s stan-dards that pre-tax profits averagein the range of 4% to 12% ofgross revenue.

What’s your game plan?As you can see, these two exam-ples are quite different in foodcost/ labor results but consistentin balancing profit contributions.The high volume / low marginoperator typically has higherfood costs due to price pointand more manufactured prod-ucts. This allows these operatorsto employ fewer employees andtake advantage of less formallytrained personnel and thereforereduces the cost of labor. Thecomplete opposite occurs in thelow volume / high margin opera-tor where the operator typicallyemploys more formally trained

personnel and tends to fabricatetheir own food which alsorequires more staff. This exam-ple reduces the food cost butraises the labor costs. The keyto establishing your own gameplan will depend on what typeof operation you have. Chancesare, most businesses will fall inthe range of low margin – highmargin.

We can help!Our Business Review team ofChef’s can help you identify newproducts or solutions to fit your personal and individual businessneeds through our BusinessReviews / Customer Connections.It is our goal to help our cus-tomers succeed whether it isproduct based, business relatedissues or educational needs, andour Business Review Team hasthe answers.

Please ask your SYSCOIntermountain MarketingAssociate to schedule anappointment today. SYSCOIntermountain is not just another broad line distributor but a partner with resourcesto fit your needs.

A Tale of Two OperatorsBy Dave Jones, Corporate Executive Chef/Manager of Business Review

High Volume / Low Margin Low Volume / High MarginCosts CostsFood/Beverage 40% Food/Beverage 27% Labor, payroll taxes, benefits 22% Labor, payroll taxes, benefits 35% Controllable 30% Controllable/Non Controllable 30% Pre-tax profit 8% Pre-tax profit 8%_____ _____Total 100% Total 100%

15

New Items at SYSCO Intermountain

what’s new?

TranSense Premium Buttermilk Biscuits - “Zero” never tastedso good! With 0 grams of trans fat, TranSense Premium ButtermilkBiscuits have a hearty, made-from-scratch taste with a flaky, butterytexture that’s melt-in-your-mouth good!

Clear Springs Peruvian Natural PinkButterfly Rainbow Trout - From the crystal clear waters of Lake Titicaca comeour beautiful Peruvian pink rainbow trout.As South America’s largest freshwater lake,Titicaca is 12,500 feet above sea levelbetween two mountain ranges in thePeruvian Andes. The mountain snowforms the lake’s pure, clean waters at 54-57 degrees F. Raised in these pristinewaters, our Peruvian pink rainbow troutbring outstanding quality and superiortaste to the table every time.

Kashi/The Seven Whole Grain Company - Customerslove Kashi! Developed in 1984 to satisfy the needs of ahealth-conscious lifestyle, Kashi products are made froma unique recipe of Seven Whole Grains and Sesame – each grain individually selected for its nutritional benefit.Today, we strive to provide true sustenance towards future health. SYSCO now stocks cereals, granola bar and oatmeal varieties!

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Nuovo Pasta - By chefs, forchefs…over 10% of Nuovo’s workforce has direct chefexperience. We stay closeto the ever changing trendsso we know what chefs need.

All natural…all Nuovo Pasta products, including colorproducts, are all natural withno additives or preservatives.

Hand crafted…all fillings arehand crafted and made by our executive chef and his culinary staff in our own kitchen.

Authentic…our pasta is made from Hard Durum SemolinaFlour and whole pasteurizeegg – that’s it! It’s produced on machinery shipped from Italy that replicates the mixing and kneading of dough the way a chef would, ensuring a true Italian al dente texture.

New Item Chef’s SelectionDave Jones, SYSCO Intermountain Corporate Chef

Nuovo Pasta is a veryexciting new line of filledpastas that SYSCOIntermountain hasbrought in.These pastasare chef

driven and handcraftedfrom the finest all naturalingredients. The flavorprofiles stay close to cur-rent trends which allow anychef to incorporate these finepastas into seasonal menus withtheir own personal touches. My person-al favorite recommendations for theupcoming season are the following:

# 8154759 – Veal Bolognese filledravioli which goes perfect with a freshsummer Pomodoro sauce.

# 2100733 - Roasted tomato-goatcheese ravioli with balsamic glazedprawns.

# 5710334 - Port – Asiago lightly toasted in brown butter served with a pepper crusted steak.

# 4451654 - Braised Short ribRavioli (I know what you’rethinking: “Braised short rib inthe summer?") This is prob-ably my absolute favorite ofthis line. Perhaps served as asurf and turf by adding some

grilled prawns or serve it in alight summer consommé. It

would also be great with a wiltedspinach salad...Unleash your own creativity!

The possibilities with this pasta line areunlimited!

Seal Sama Teriyaki Sauce -Ever think of cooking as justan excuse to eat sauce? Youwill after experiencing SealSama’s enticing Teriyaki Sauceby master sushi chef PeggiWhiting. Spice up any daringdish as you glaze, marinateand baste your way to happytaste buds.

Pana Pesca Cobia Fillets• Farm-raised premium

skinless, boneless V-cut fillets• Individually vacuum-packed• 10 day shelf life after

thawing• Perfect for grilling, baking,

sautéing• Sashimi quality• Competitively priced with

sustainable supply

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what’s new?

BakerSource Imperial Danishes

Trellis Assortment(Raspberry, Apple, Blueberry)

Open lattice-topped breakfast Danishfilled with premium fruit, glazed withapricot and garnished with importedNib sugar.

Vienna Assortment(Apple Caramel Square Knot,Raspberry Square Fold, CheesePinwheel)

These European-inspired breakfastDanish feature an upscale, intricatefolded shape and rich glaze to highlight the baker’s craft.

Dreyer’s Ice Cream - As theweather warms up the demand for icecream snacks rises. Check out these 5newly stocked items that are sure toplease your customers this summer!

Pillsbury Place & Bake MuffinsDelicious, oven-fresh muffins have never been easier.

Easy preparation!• No thawing required, just pan

and bake.• Pre-portioned product (muffin

pucks) with no measuring required.

• Minimal prep means little tono labor required.

Try this!Glazed Lemon PoppyseedMini LoafPlace three to four LemonPoppyseed “muffin pucks” in mini loaf pan. Bake. Combine powdered sugar, orange juice and lemon juice and mix. Pour glaze over slightly cooled loaves.

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Certified Angus Beef® BrandDeli MeatsCertified Angus Beef® brand roast beef,corned beef and pastrami win cuttingsagainst other leading brands due to theirnatural beef texture, flavor and juiciness.

Certified Angus Beef® BrandBurgersChoose quality. With over 50 brands ofbeef, only one makes the cut. Gain a trueadvantage over your competitors. Ourpremium burgers are made from CertifiedAngus Beef® brand cuts-the highest quali-ty beef available. “Rolled” technologygives this burger a “made from scratch”appearance, enhanced by the explosiveflavor only the Certified Angus Beef®

brand offers.

Available from SYSCO Intermountain Food Services801-563-6300 • www.syscointermountain.com

Petite DanishAssorted flavors includ-ing Apple, Strawberry,Cheese and CinnamonRaisin.Maestro PastriesOur Maestro Pastries arebaked in true Europeantradition. These pastriesyield subtle, buttery fla-vor, matched with care-fully selected fruits,cheeses and spices.GrandeIncludes CheeseButterfly, AppleCinnamon, CherryCheese & Bear ClawPetiteIncludes CheeseButterfly, CinnamonSnail, Apple Danish andAlmond Pocket

Baker’s Source Danish Pastries

ArrezzioParmesan Cheese

Please pass the parm...

Michael’sOmelettesWith frozen precookedegg products, you’realways assured of quality, tasteand appearance. So your con-sumers will be delighted with the flavor,while your back-of-the house staff will beequally impressed by the easy preparationand reliability.

Try Muffin Shots! Just 5 Easy Steps!1) Place ungreased 4 oz. bakeable espresso cups on a sheetpan. Scoop a level #24 scoop or 2 oz. of batter (your choiceof batter) into cups.

2) Bake at 350 degrees F for 15 to 20 min. Muffins shouldbe golden brown and firm to the touch when done.

3) As soon as the muffin cups come out of the oven, take thehandle end of a scoop and force it down the center of themuffin creating a well or indent.

4) Using a pastry bag with a star tip, fill the shots with 1 oz.desired flavor of whipped topping or cream cheese icing.

5) Finish the top with a rosette. Garnish each rosette with acondiment that compliments the flavor of each shot (choco-late shavings, chips, drizzle or fruit).

BakerSource Imperial/KarpMuffin Batter

Block & Barrel Cheese

YoCream Frozen YogurtGourmet frozen yogurt for ice cream lovers!YoCream takes pride in producing, in our own dairy, thegourmet frozen yogurt that America loves. Our secret recipewas specially developed to ensure a smooth and creamytaste, and that’s why Dannon YoCream Frozen Yogurt keepscustomers coming back for more.

Healthy!We craft our frozen yogurt with one of the highest counts ofbeneficial live natural yogurt cultures. These cultures areprobiotic and must be present in the intestinal tract of thehuman body to ensure proper balance needed for digestionand good health.

SYSCO has the cheese youneed for flavor and quality.

hispanic cuisine

All the doughsthat make you

dough.

Menudo is a traditional Mexican dish; a spicy soup made withtripe. It is often thought of as a hangover remedy, and is traditionally served on special occasions or with family gatherings.The History…Menudo is an ethnic dish that has its roots firmly planted in peas-ant food heritage and poverty. In pre-revolution Mexico, povertyamongst the campesinos was chronic and little if anything thatmight be prepared as food was left to waste. Usually, the best cutsof meat would go to the hacienda owners while the offal went tothe peons. These leftovers consisted of organ meats, brains, head,tails, hooves, etc. Inventive peasant cooks created a soup thatmade good use of one of the major leftovers: the stomach. Ascattle and sheep are ruminant that require lengthy intestinal tractsto digest their diets of grasses and raw seeds, the stomach is oneof the largest pieces of offal available from these animals.The Ingredients…Classic menudo is basically a slow cooked stew of tripe infusedwith several varieties of chile peppers and spices. It is presentedas a soup and is typically served with corn tortillas or with a whitebread roll called bolillos. Typical condiments added to menudoare dried oregano, ground chile flakes, lime juice, and choppedonion. Due to the length of time needed to cook tripe to be tenderenough to be edible, menudo is generally cooked in large batchesand sold as a special menu item in Mexican restaurants. In someareas menudo is sold as a weekend-only-specialty in regularrestaurants and in other areas menudo is made daily, but mostlysold in restaurants and market stalls that specialize in the dish.Menudo Variations…There are a number of regional variations on menudo. In north-ern Mexico, typically hominy is added. Adding “pata” (beef or pigfeet) to the stew is popular but not universal. In some areas ofcentral Mexico, “menudo” refers to stew of sheep stomach;“pancita” is the stew of beef stomach. Other variations have clearor green broth rather than the reddish colored color typically seen.A similar stew made with more easily cooked meat is pozole.Interesting Facts…The popularity of menudo in Mexico is such that Mexico is amajor export market for stomach tripe from the US and Canadianbeef producers. Large frozen blocks of imported menudo meatcan frequently be seen in Mexican meat markets. The word“menudo” in Mexico can mean the raw stomach meat as well asthe stew. The word tripas normally refers to the small intestinesrather than the stomach. Tripas are also eaten, but normally intacos rather than in a stew.

When You Say Menudo, Do YouThink of Ricky Martin?By Mike Gallegos, Hispanic Cuisine Manager

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Casa Solana Chorizo, Potato & Cheese EmpanadaCrumbles of mildly spicy chorizo sausage diced potatoes andshreds of Monterey Jack Cheese, finished with a touch of sea-soned cheese sauce and folded in a light pastry dough.

Casa Solana Mini AppetizersCasa Solana Mexican Appetizers are prepared using distinctiveblends of herbs and spices – and all our tortillas are made from100% vegetable oil. Everything is fully cooked for ease ofpreparation.

If you would like more informa-tion on the different types oftripes or if you have an interestin recipes for menudo, pleasefeel free to contact either me atgallegos.mike@int.sysco.com oryour SYSCO Marketing Associate.

Menudo3/#10 SYSCO Casa Solana WhiteHominy 3435823

10# Packer Scalded Tripe, cleaned2070506

2 Cups SYSCO ImperialDiced Onion 1705946

1/4 Cup Imperial/McCormickChili Powder, Light 5228564

2 Tbsp Imperial/McCormickGranulated Garlic 6639165

4 Tbsp SYSCO Classic Salt 4552840

2 Tbsp Imperial/McCormickMexican Oregano, Whole 5443090

Clean and cut tripe into 2 inchsquares. Boil Tripe with 2 table-spoons salt until tender. AddHominy, onion, chili powder,oregano, garlic and remaining salt totripe. Bring back to boil, reduce heatand simmer for 30 minutes. Serveand garnish with dice onions, slicedradishes, lemon wedges.Yield: 36/16 oz portions

Serving Total %Price: $5.99 $215.64Cost: $1.02 $36.72 17.03Profit: $4.97 $178.92 82.97

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SYSCO Imperial Idaho PotatoesSYSCO Imperial Idaho PotatoesBecause Idaho Potatoes mean superior quality!The versatile Idaho potato is the perfect ingredientin a variety of dishes.

Stone Ground BakerySupport your local business while enjoying the

fresh taste of Stone Ground Bakery products.

Block & Barrel Tortilla WrapsWrap it up! Add variety to your menu with these traditional andflavored wraps. Try this delightful recipe or one of many othersthat can be found at www.missionfoodservice.com.

Grilled Lamb, Anjou Pear & CaramelizedOnion Discs

Ingredients:1 Block & Barrel Spinach Herb Wrap (#8072787)1 Block & Barrel Garlic Herb Wrap (#8072795)4 oz. SYSCO Imperial Caramelized Onions (#1185016)Grilled Minted Lamb (see related recipe)1/2 SYSCO Imperial Green Anjou Pear, thinly sliced (#8304883)4 oz. Fresh Goat Cheese, crumbled (#0046128, central warehouse)3 oz. Fig & Date Chutney (see related recipe)

Directions: 1. Cut tortillas in 3” rounds, andthinly slice grilled minted lamb.2. Place caramelized onions ontwo Spinach Herb and two GarlicHerb tortilla rounds.3. Top onions with lamb meat,sliced pears and got cheese.4. Top cheese with oppositetortilla flavors.5. Place discs on griddle pan or grill, turning once until lightly toasted.6. Serve with a side of Fig & Date Chutney.

Fig & Date ChutneyIngredients:2 Tbsp. Wholesome Farms Unsalted Butter (#9696972)12 oz. SYSCO Imperial Green Anjou Pear, diced 1/4" (#8304883)2 Tbsp. Sweet Onion, diced 1/4" (#3812807)1 Tbsp. Imperial/McCormick Ginger, minced (#5228887)1/2 cup Light Brown Sugar (#5332473)1/4 tsp. Imperial/McCormick Cinnamon (#6639512)1/4 tsp. Imperial/McCormick Allspice (#5228275)1/4 tsp. SYSCO Classic Salt (#4552840)3 oz. SYSCO Natural Orange Juice (#3865896)10 oz. International Supreme Dried Golden Fig, cut into quarters(#3746534, central warehouse)6 oz. Pitted Date, cut into thirds (#7148034)

2 Tbsp. SYSCONatural Fresh Mint,chopped (#2037109)1 Tbsp. SYSCONatural Fresh Parsley,chopped (#2219111)2 SYSCO ClassicOranges, segmented(#2253029)

Directions: 1. Place butter insaucepan over mediumheat.2. Add pears and onions. Sauté 1-2 minutes.3. Add ginger, sugar and spices. Sauté 1-2 minutes. Add orange juice, figsand dates.4. Bring to a simmer and let mixture reduce by 75 percent. Add in mint,parsley and orange segments.5. Remove from heat and let cool.6. Label, date and refrigerate.

Minted LambIngredients:4 lb. SYSCO Imperial Leg of Lamb Meat, cut into 2” cubes (#4032116)4 Tbsp. SYSCO Natural Fresh Mint, chopped (#2037109)3 Tbsp. SYSCO Natural Garlic, minced (#1821537)1/3 cup Jade Mountain Soy Sauce (#3252400)2 tsp. SYSCO Classic Salt (#4552840)2 tsp. Imperial/McCormick Black Pepper (#5229356)2 Tbsp. Vegetable Oil (#4869640)2 tsp. Imperial/McCormick Paprika (#5229174)1 Tbsp. House Recipe Sugar (#1801141)1 SYSCO Classic Orange, thinly sliced (#2253029)Directions:1. Place lamb meat in stainless steel bowl, set aside.2. Whisk together remaining ingredients and pour over lamb meat.Marinate 4-8 hours.Preheat grill to medium heat. Grill Minted Lamb until desired doneness,turning once.

24 leading source

customer highlight

El Habañero Mexican Restaurant“A Variety of Mexico” is served onthe menu at El Habanero MexicanRestaurant, featuring authentic dish-es from many regions of Mexico.Jems Mendez, the owner, is from theYucatan Peninsula and brings 19years of experience working in theMexican restaurant business to ElHabanero. Jems has developed acollection of classic family recipesnot only from his family but fromthe chefs, cooks and the servers whohave worked with him throughoutthe years.

These time-tested recipes and cook-ing methods are consistently pro-duced by Rosalio Solorio, the execu-tive chef, who brings together awonderful selection of savory cuisinesuch as the Cochinita Pibil, a roastedpork marinated with achiote sauce,wrapped in banana leaves andserved with a onion habanero sauceand corn tortillas – a signature itemthat keeps a loyal following of fami-lies and friends coming back.

Chef Rosalio is very focused on theexcellence of his dishes and truststhe consistency and quality of theSYSCO Classic Pork Butt (#1322411)in all his amazing pork entrées. Therest of the menu does not disap-point; the appetizer section is filledwith tasty starters but crowned bythe Habanero Nachos with Carnitas.You simply must try the Amigo Plate- in the combination platter section -consisting of a Chile Verde burrito,chile relleno, chicken enchilada andpork tamale. All items are cooked

with the same attention and carethat the mothers of old Mexicolikely served at the last big familygathering. And, of course, HuevosRancheros is served all day. ElHabanero Mexican Restaurantis a culinary discovery!

In reviewing Jems background, it iseasy to see why El Habanero is sucha success. Prior to Jems owning andoperating El Habanero, he operatedrestaurants in Los Angeles andMexico with his father Reynaldo andbrother Jack. He also worked inmany other owner-operated restau-rants around the country wherehe developed his philosophy forsuccess.

Jems Philosophy…• Present the best of yourexperience

• Learn from the mistakes of others• Recruit the hard working and skilled co-workers you’ve worked with along the way (Chef Rosalio being one of them)

• Be consistent in front and back of house

• Be fair with the wages to your staff• Be fair with your menu prices to your guests

• Always be sure that your plate presentation looks nice

One of the reasons Jems likes work-ing with SYSCO and his SYSCOsalesperson Juan, he says, the pricesare fair and consistent with thevalue, variety and quality of theproducts.

The experience…In a quaint area of Magna, the ElHabanero Mexican Restaurant offersa wonderfully cozy, clean and funatmosphere with happy music play-ing in the background. The friendlyand efficient servers attend to yourevery need which creates a relaxingand satisfying dining experience.Both the Kid’s menu and Chef’sLunch Specials are a great value thatcannot be beat.

Address:8164 West 3500 South Magna, Utah 84044

Phone: 801.508.1020

Hours:Monday through Saturday: 11:00am to 9:00 pm

Take-out and catering for parties ofany size is available. Large parties offriends and families are encouraged.Call for reservations.

Come on in, you’re part of thefamily!

25

East Coast Subs

customer highlight

East Coast Subs began as a dream ofRay Quintana way back at SouthHigh School in Salt Lake City, Utah in1975. A teacher asked his class toprepare a business plan from start tofinish. Ray’s plan was put into actionwhen he opened his first East CoastSubs in November of 1991 inMurray, Utah.

The Murray location is still ownedand managed by Ray and his family.A second location was opened Mayof 1997 in South Salt Lake and it hasbeen owned and managed for yearsby Ray’s brother-in-law, GaryMarquez and Ray’s sister BonnieMarquez with the help of their chil-dren. East Coast truly is a “familybusiness.”

We at East Coast Subs believe inmaking an above average sandwichwith fresh, high quality ingredientsand selling it for a fair price. Thisfoundation combined with a friendly,clean environment is the basis forthe success of East Coast Subs. Wefeel that every person who entersone of our delis is a family memberor close friend. We unlock our doorseveryday ready to have a party forour closest acquaintances. We wantthem all to remember “today’s lunchparty”, with a smile and satisfiedappetite. Good food and goodfriends begin at East Coast Subs.

When you enter an East Coast Subsdon’t be surprised if they rememberyour name and what you orderedthe last time you dined there. Theyare notorious for remembering you

and your children, your grand-chil-dren and your friends. It is all part ofthe East Coast Subs mentality.

With 2 locations that are familyowned and operated, Ray felt it wastime to venture out and franchise anew location. Store number threewas opened in February of 2007 indowntown Salt Lake City, Utah byMarnie Leary. Marnie has not lookedback for one second (she hasn’t hadtime). The store opened with strongsales and is growing volume rapidly.

The menu is comprised of all substyle sandwiches. The bread isbaked fresh daily and all meats,cheese and topping are preparedon site. We use only the best ofquality and enjoy making it exactlyhow you order it. We build ‘emafter you tell us what you wanton ‘em.

We are proud of all our subs and bypopular demand it has been said ourCheese Steaks (several to choosefrom) are the best this side of Philly.We hand dip our onion rings (notfrozen) and still make our own frysauce to dip them in. Our fries are

cooked to order and come out toyou still hot. Our hot peppers are thebest of the best, just ask someonewho has tried them! Our subs are 6inch to 6 foot in length. Sink aCheese Steak soon!

*** Voted Utah’s Best Fast Food onMSN.com fall of 2006

26 leading source

take-out

Take-out, curbside, home mealreplacement – these conceptscontinue to grow in Utah – andconsumers are loving it! Are youtaking advantage of this growingtrend?

Consider the possibilities!Here’s another thought – manyof these consumers are dual-income families with less time tospend in the kitchen – so whatto do when entertaining guests?Expand your offerings by addingcatering items to your take-outmenu! Or – consider addingfamily meal deals!

Convenience! Convenience!Convenience!Remember! Convenience is key!What products and services canyou provide to become moreconvenient while offering restau-rant-quality meals for patrons totake home?

SYSCO offers the products youneed for successful take-out!How well foods travel are a hugeconsideration when setting aplan to focus on take-out in yourrestaurant. Consumers are look-ing for restaurant-quality food –make sure it maintains the

quality and integrity of yourrestaurant until your guestsget it home!

SYSCO offers a full line ofcontainer options! Check outthese hot, new items brought into meet the demands of yourtake-out business!

Take-out Continues to Grow!By Kari Walk, Marketing Specialist/Editor of Leading Source Magazine

27

NEW!

28 leading source

Wings Chevron

customer highlight

TeamONE Management Group, Farmington, Utah, has climbed to the pinnacleof convenience-store/gasoline station site design in a very short time. At least that’swhat the results of NPN Magazine’s Second Annual Site Design Awards are indicat-ing. In judging that was completed in October, TeamONE’s WINGS Chevron site inPlain City, Utah was named the winner of this year’s contest.

“A simple, yet elegant exterior, combined with creative interior architecturemakes this entry a winner,” wrote judge Mehrdad Haji-Sharifi, an architect andproject manager with RHL Design Group, Inc., Petaluma, Calif., who worked on lastyear’s inaugural award-winning site in Millbrae, Calif.

“This site has fantastic interior marketing and merchandising, and excellentgraphics and appeal,” added judge Tuck Bettin, general manager of Phoenix-basedCobblestone AutoSpa & Market, an honorable Mention winner in last year’s con-test. “It also has a very clean and attractive outside image. This site should win.”

The kicker is that this is only TeamONE’s fifth site, all of them located in Utah,and the first to utilize the WINGS name and site-design philosophy.

“This site is the result of elements of the sites that we’ve had before that wethrew together,” explained Brad Oldroyd, owner of TeamONE Management Group.“We thought and thought of name that we liked and we liked this one because ithas motion, it’s an upscale name and can be transportable with other brands, if wechoose to go that way. We’re definitely interested in expanding it as a brand.

Opening in February of this year, WINGS Chevron sits on an 85,000-square-footparcel of land in rural Plain City, located a few miles northwest of Ogden, Utah.

“It’s a rural area in northern Utah, but a rapidly growing one, home to a large5A high school,” Oldroyd said. “We realized going in that we may have been a bitgreen as the first major retailer in the area, but we’re very happy with how thingshave worked out so far.”

The building was designed and constructed by Hancock & Associates withHancock’s Jason Horspool doing most of the interior design, which includes open-ceiling construction and stained concrete floors. Graphics were done byChamberlain Design, with Clark Chamberlain designing various logos that appearin the store. To keep with the aerial motif, many of the light fixtures are in theshape of airplanes, while the dairy case is called the Plain City Dairy Port.

Outside, the site has 4 MPDs with a total of 8 fueling stations that dispenseChevron gasoline, along with a WashTec car wash. Inside, in addition to traditionalc-store packaged-good offerings, there is a Lucky Dog hot dog section, a proprietaryMad Moose coffee offering, Brew Shack beer cave and extensive fountain offering

highlighted by a plasma-screen TV. Through a walk-way is the proprietary Boone’s Good Eats Grill, whichoffers a full menu of hamburgers, chicken sandwich-es & salads with seating for 60 & another plasma TV.

“The unique thing about this site is that there areso many proprietary elements,” said Oldroyd. “Wehave nine varieties of hot dogs and Mad Moose cof-fee offering. We’ve had some deli operations before,but this is the first full-scale fast-food offering we’vehad, Boone’s Good Eats Grill, which is 1,700 squarefeet and also has a drive-thru.”

Not only is the site eye-catching, but its early suc-cess – $115,000 in monthly c-store volume and90,000 in monthly fuel volume – is partly based onbeing in the right place at the right time.

“The town was very receptive to us coming in,and in the town itself, there are over 20 subdivisionsunder construction, so that little area is really grow-ing,” said Oldroyd.

Flush with the success that WINGS Chevron haswrought, Oldroyd thinks the concept can play inother areas of the state.

“We’re actively looking at high-growth areas inour state to expand this concept,” he admitted.

House Recipe KetchupOur line of House Recipe Fancy TomatoKetchup products begins with the extra careour Quality Assurance Team builds into themanufacturing process up-front. It ensuresSYSCO’s commitment to provide a full andcomplete line of fancy tomato ketchupproducts packed with the maximum naturaltomato flavor, color and tangy aroma.

Your Italian Source for the Latest TrendsBy Clark Hyde, Italian/Pizza Cuisine Manager

italian cuisine

As many of you are aware, I’m thrilled tobe back home at SYSCO Intermountain.With many years of experience in back-of-the-house and now over twenty yearsat SYSCO, I’m ready for new challenges.

Trends in our market place will be a bigfocus as we partner together for your success. In speaking with many of you, I understand that fresh, certified organic,local companies and product integrity isin the minds of us all. I will help sourcenew, innovative, cutting edge productsalong with the trends.

Some friends in New York sent me acouple of their menu items that they arehaving a lot of success with. Both easy toprepare and highly profitable, gnudi canbe served as an entrée or as an appetizer.Looking for something different for thequiche-of-the-day? Check out these ideas!

SYSCO Classic Fully Cooked WingsWing your way to a great menu.3 reasons to choose fully cooked:

1. Easy preparation saves time and labor costs; cooks right from frozen.

2. Eliminated food safety issues.3. Piece count range lets the operator calculate

consistent serving costs.

Spinach Gnudi with Tomato Vodka SauceTomato Vodka Sauce5889597 Arrezzio X-Virgin Olive Oil Italy7181050 Arrezzio Pancetta Italian Style Bacon1367861 Arrezzio Pear Tomatoes Whole Peeled San Marzano Style5226794 Meadow Gold Half & Half Creamer VodkaSalt & Pepper to taste

Spinach Gnudi1675925 SYSCO Natural Spinach, fresh2388833 Arrezzio Ricotta Cheese, fresh1871011 SYSCO Egg Shell, fresh (yolk only)1012723 Arrezzio Parmesan Cheese, grated5229067 SYSCO Nutmeg Spice, ground4014577 SYSCO All Purpose Flour H & R

Pepperoni Onion Quiche1651736 SYSCO Yellow Onion, fresh5889597 Arrezzio X-Virgin Olive Oil Italy9686080 Wholesome Farms Butter Solid USDA AA4014577 SYSCO All Purpose Flour H & R1871011 SYSCO Egg Shell, fresh5226794 Meadow Gold Half & Half Creamer1037316 Dannon Yogurt, plain5229067 SYSCO Nutmeg Spice, ground1131861 SYSCO Imperial Swiss Cheese, shred1319847 Hormel Pepperoni, diced2004513 SYSCO Natural Basil Herb, fresh6894125 SYSCO Imperial Roma Tomato, fresh

30 leading source

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special recognition

Honoring Corrine: An Unsurpassed Work Ethic

At Ogden Regional, employees with a great work ethicand attendance are referred to as “Corrines.” Corrine Holstonhas been an employee of Ogden Regional Medical Center for56 years and has never missed a day of work.

"I'm a little surprised, too," she says of her robust goodhealth. "I'm so happy that I'm not sickly. I feel bad some-times, but not sick enough to be at the doctor or somethinglike that."

It wasn't always the case. When she was 9 or 10, she hada near deadly bout of pneumonia. "I haven't been downsince. I feel good. I don't smoke, I don't drink and I'm busy."

"She takes good care of herself. And she's an excellentworker — awesome, marvelous," says Yoshie Kishimoto,assistant director of food and nutrition at Ogden Regional.

Now 78 years old, Corrine began her career at OgdenRegional on March 5, 1951 at the age of 22. She has held avariety of positions in the kitchen including working in thediet office, the dish room, the cafeteria, meat cook and chef– but for the past 40 years has been the baker.

Corrine’s secret to her career longevity is a combinationof liking people and being fairly unflappable. "I can get along

with most everybody. It's not hard todo that. And things don't bother metoo much. I'm pretty happy most ofthe time."

Beginning at 5:00 a.m., Corrine canbe found making fresh cakes and piesevery weekday through early afternoonfor the patients, cafeteria and cateringservice. “Few of the items that we getin are ready-made or partially-mixed,”Holsten said. “I love to make dessertsfrom scratch, and they sure do love mydesserts when I do bake from scratch.I also set up and deliver the cateringwith my co-worker. We make a greatteam.”

Corrine leads a busy life. Sheenjoys shopping, visiting with friendsand attending her Baptist church. Shewas born and raised in Arkansas andhad taken several cooking classes whileattending high school and later movedto Utah with her Uncle Bill. She mar-ried Linnard Holston who worked forSouthern Pacific Railroad and currentlyworks at the Marshall WhiteCommunity Center three days a week.Linnard enjoys fishing and hunting.They live happily with two bird dogs,Dotty and Brownie.

Corrine was recently honored forher nearly six decades of uninterruptedservice at a recent Awards banquetgiven by hospital staffers. They had alimousine pick her up and gave herflowers.

Get the right size can liner.Liners are made to fit every can container. To measure for the correct liner size bag:Width: Use one-half of the outer circumference of thecontainer.Length: Use the height of the container, plus one-half ofthe diameter of the container bottom, plus three inches(for overhang). For square or rectangular containers, usethe diagonal of the container bottom rather than thediameter.• A liner too large wastes money• A liner too small increases labor costs• SYSCO’s large selection provides the right liner sizeto fit all containers.

SYSCO LabelsA survey of 166 foodservice managers reported thatDayMark Systems saves an average of 10.6 hours oflabor a week and reduces wasted food disposal by$210 per week.

• FDA requires a “First In” and “First Out” rotating of food items.

• Labeling reduces spoilage and food costs when products are dated correctly.

• Staff becomes accountable for managing foodstorage and preparation.

• Labeling insures product freshness and flavor.• Customers frequent restaurants that are reputable for good food that is also safe to eat which impactsthe “bottom line.”

Lamb Loin ChopNew Zealand bone-in lamb chop, cutT-Bone to porterhouse style from theshort loin. Vacuum-sealed and frozento ensure freshness.

SYSCO Classic WingsWe’ve taken “the wings everyone loves”and made them even better; improving theflavor and “crunch” of the breading, andthe cooking versatility (now pre-browned –so you can either fry or bake.)

SYSCO Clear PET CupsSYSCO’s crystal clear cups are made of durable, shatterresistant Polythylene Terephalate (PET). With bothdome and flat lids SYSCO’s cups are perfect forsmoothies, iced coffee drinks or any cold drink.

ServSafe leads the way in providing therestaurant and foodservice industry withan up-to-date, comprehensive food safetytraining and certification program.

Schedule your classes with the UtahRestaurant Association!

515 South 700 East, Suite 3DSalt Lake City, Utah 84102Phone: (801) 322-0123Fax: 322-0122

• Manager certification and food safety classes available!

• Classes are taught in English and Spanish.• ServSafe Classes taught every Wednesday 9:00 am to 5:00 pm.

• Basic class with test and book ~ $130.00• Class and test only ~ $80.00• Test only or recertify ~ $45.00• Food Handlers classes can be taught for groups of ten of more ~ $15.00 per person

• Free workplace safety training and much more!• Special classes can be set up upon request.

SYSCO Intermountaincongratulates the winnersof Salt Lake Magazine’s

10th Annual Dining Awards!

As a sponsor, SYSCO is proud tosupport the event that recognizes the culinarycreativity and achievements of Salt Lake’smost talented chefs. Utah’s dining scene

continues to raise the bar!

The Sterno Group introduces Ambria FlamelessAmbria Flameless Cartridge, Tealight and Votive No spills. No wax changes. No flame. These are just a few ofthe raves about Ambria Flameless. Eliciting the same warmglow and elegant flicker as real candlelight, the flameless,waxless innovation provides a safe, convenient and hassle-freealternative to flame-based lighting options. Available by specialorder. See featured products listing for additional, stocked Sternoitems available at SYSCO Intermountain.

Louisiana Gold RedPepper Sauce representsthe gold standard amonghot pepper sauces. Ourprimary ingredients arepeppers – a secret recipeusing several differentpepper varieties blendedtogether. The result is apure pepper flavor and asmoother taste thatwon’t overpower otherrecipe ingredients – orthe finished dish. There’sno bitter or abrasiveaftertaste, just a richer,smoother flavor profile.

UTAHApple Beer Corp.Basic Convenience FoodsBig J MillingCargill SaltCereal FoodChaparros TamalesColosimo’sCondiesCream O WeberDaily Foods, Inc.Earthgrains/MetzFat Boy Ice Cream

Gossner FoodsIndulgent FoodsJumbonos BakeriesLa FlorLehi Roller MillsLowers Food Inc.Malt O MealMeadow GoldMedicine Lodge BisonMorton SaltMountain SalesMountain View MushroomNestle USA/Stouffers

Norbest Inc./Western SalesOlympus Gourmet CoffeePastry PlusPepperlane ProductsPiccadilly LimitedSchreiber FoodsShepherd FoodsSome Utah Dude’sStone GroundTailsman FoodsTreasure FoodsVictoria’s KitchenWestern Nut

local suppliers

SYSCO Intermountain is proud to support and sponsor the local supplier community!We proudly offer products from the following local companies.

Smucker’s Jam& Jelly PC’s

Make sure what you put on the tablesays “you’ve come to the right place.”With a name like Smucker’s on yourtable, they’ll know. With a name likeSmucker’s, it has to be good.

Malt-O-Meal Cereals

National brandquality fora lot less.

Proudly SupportingLocal Suppliers!

COLORADOBorder FoodsContinental SausageGerard’s BakeryHoneysmoked Fish Co.Mountain City MeatsReady Foods

IDAHO20/20 ProduceBasic American FoodsB&D FoodsC&F FoodsClear Springs FoodsFresca Mexican FoodJr Simplot Co.McCain FoodsOrowheatPotandon Produce LLCSeneca Foods Corp.Trinidad Benham

Hand-pulled natural breast ten-derloins are the preferred breastcut for incomparable tendernessand flavor. To increase profitsand further expand your menu,add these tenders to your ordertoday!

Citavo OrganicCoffee: Drink acup – Save aChild!SYSCO is proud to bring youa new set of Citavo Coffeesthat benefit both coffee-farming families and at-riskchildren around the world.These new coffees supportchildren’s charities dedicatedto feed, clothe, and educateat risk children in coffeegrowing countries. This cof-fee is certified Fair Trade andOrganic.

Fair Trade Certified: Fairtrade is based on a directrelationship with producers,one in which they are paid aguaranteed living wage. AFair Trade floor price reducesthe devastating effects of theboom-and-bust coffee mar-ket on farming families.

Organic Production: Helpsprotect the health of coffeeproducers and the surround-ing environment. NoChemical inputs (i.e. pesti-cides, synthetic fertilizers) areuse in production.

Citavo Fair Trade, Organic,Shade-Grown Coffees availableat SYSCO Intermountain:

3836186 42/2 oz Dark Roast3837283 42/2 oz Decaf3836509 21/8 oz Dark Roast3837325 21/8 oz Decaf 3836194 6/2 lbs Dark Roast3837291 6/2 lbs Decaf

37

Snider’s Brothers Meats - Holladay

customer highlight

Will Wilson worked for hisGrandfather “Gramps Snider” in thelate 70’s at Snider’s in Ogden whichhad opened a few years earlier. Willand his brother Kevin moved fromCalifornia for this adventure. Underthe guidance and patient training ofGramps they learned the butcherbusiness.

Will and his wife Amy decided toopen their own business in April of1992. They bought a location inHolladay and later moved their family. Will and Amie have 4 chil-dren who have all been involved inthe business at one point or another.

Will currently operates a full servicebutcher shop along with deli meatsand take and bake, better known as“home meal replacement” out of theHolladay location at 6245 SouthHighland Drive.

They offer cut to order steaks, maketheir own burger and patties, primerib for the holidays and will (uponrequest) cook for you jerky and anyform of marinating that you canimagine.

All meats are USDA Choice. Willmaintains high standards on freshcoded product.

Think Sniders for fresh made delisandwiches. fresh pork, lamb, duckand turkey and a variety of meats.

Hours:Monday - Friday: 9:30 am - 6:30 pmSaturday - 9:00 am - 6:00 pm

Address:6245 S Highland Dr

Phone:(801) 272-6469

SYSCO Bright WhiteDinnerware

SYSCOSani-SoftCutlerySani-Soft is theultimate in comfortand quality. The non-slip, soft to the touchhandle literally moldsto your hand, ensur-ing a comfortable andsecure grip. Made inAmerica, Sani-Softcombines the world’ssharpest hand-honededge in stain-free,high carbon steel withthe softest, mostergonomically

designed handleever!

SYSCORosewood TurnerThe traditional choice of professionalsfor quality, comfort and durability. Turnersare precision ground for “just right” flexibility.

SereneDisposablesCustomers on thego? Think Serene topack it up. SYSCOoffers a full line ofSerene disposableswith a great look!

SYSCO Classic Hinged ContainersTake-out trends continue to grow. SYSCO offers thisgreat line-up of clear hinged containers for yourtake-out and grab n’ go needs.• Stacking feature increases stability while on display.• Fluted corners provide maximum strength toprotect food contents from damage during handling and transportation.

• One hand closure.• Packages remain closed while on display keeping contents fresh and appealing.

39

Celebration Center - Logan, Utah

customer highlight

The Celebration Centre located inLogan, UT off of highway 89-91 hasreason to celebrate. A three yearjourney has culminated in its grandopening in August of 2006.

“If you build it, they will come,”might be the best phrase to describethe motivation behind StanChecketts’ vision in his newestventure. “I wanted something thatI could pass down to my kids andtheir kids,” said Checketts, CEO ofS&S Worldwide “It’s a work inprogress,” he continued, “meaningit will be progressing long after I amgone.”

The Celebration Centre includes twogo-kart tracks, miniature golf, climb-ing wall, soft play, indoor merry-go-round, over 70 arcade games, Eat’sN’ Treats Café, sky coaster,Checketts’ patented Screamin’Swing, Sky Sling, Coconut Climb,and the one and only Sonic Boom –currently the tallest drop ride in theworld at 367 feet.

With an additional 40 acres toexpand across, the Centre alreadyhas plans to add bumper boats, acamping and RV Park, paint ball,and the original Bungee Tower thatstarted S&S and Checketts on theirsuccessful journey in the amusementindustry.

The Eats N’ Treats Café has over 45made to order menu items includingJimi’s World Famous Cheeseburgers,

cupcakes, and cookies. Daily specialsare a great value with all 6 under$5.00. A catering menu is alsoavailable for groups of 10-50 peoplestarting at $4.00 per person.

“Logan needed a place for fun.That's why our slogan is ‘Fun foreveryone,’” stated Checketts. Withseating at the Event Hall for over400 people, the Celebration Centreis the perfect place for corporateparties, family reunions, classreunions, birthday parties or aSaturday night date.

The Celebration Centre’s seasonal(June – August) hours are 11:00a.m.– 10:00 p.m. Monday throughSaturday.

Off season (September through May)hours are Monday – Thursday 4:00p.m. – 8:00 p.m., Friday 4:00 p.m. –9:00 p.m., and Saturdays Noon –9:00 p.m..

For more information about theCelebration Centre, call 435-752-4215 or visit it on the web atwww.logancelebrationcentre.com.

SYSCO Intermountain Items Featured in this IssueNew ItemsSUPC Brand Pack/Size Item Description Vendor Name4957433 Bakery Chef 120/2.5 OZ Biscuit Buttermilk Zero Transfat Bakery Chef Inc5711658 Clear Springs 2/5 LB Trout Rainbow Butterfly Naturally Pink Clear Springs Foods5584467 BakerSource Imperial 48/3.5 OZ Danish Assorted Vienna Campbell Sales Co5584472 BakerSource Imperial 48/3.25OZ Danish Assorted Trellis Campbell Sales Co0238329 Haagen Dazs 24/3.75OZ Ice Cream Bar Vanilla Milk Chocolate Dreyers Edys Grand Ice Cream3742368 Nestle 12/7 OZ Ice Cream Drum Vanilla w/ Chocolate Layer Dreyers Edys Grand Ice Cream5524707 Nestle 1/24 CT Ice Cream Sandwich Toll House Cookie Dreyers Edys Grand Ice Cream6487847 Haagen Dazs 24/3.67OZ Ice Cream Vanilla Milk Chocolate w/ Almonds Dreyers Edys Grand Ice Cream8781148 Dreyer's 12/EA Ice Cream Dibs Vanilla w/ Crunch Dreyers Edys Grand Ice Cream5602786 Kashi 12/6 CT Bar Granola Honey Almond Flax 7grn Kellogg Food Away From Home5602988 Kashi 12/6 CT. Bar Granola Trail Mix 7 Grain Kellogg Food Away From Home5604069 Kashi 48/1.9 OZ Cereal Oatmeal Assorted Heart-to-Heart Single Serve Cup Kellogg Food Away From Home5604073 Kashi 1/36 CT Cereal Assorted Go-Lean Heart-to-Heart Kellogg Food Away From Home5177815 Pana Pesca 1/22 LB Cobia Filet 2-4 lb Skinless/Boneless Panapesca Usa Corporation5542905 Pillsbury 216/1.5 OZ Batter Muffin Pucks Lemon Poppyseed General Mills5543143 Pillsbury 216/1.5 OZ Batter Muffin Pucks Banana Nut General Mills5543154 Pillsbury 216/1.5 OZ Batter Muffin Pucks Basic General Mills5543175 Pillsbury 216/1.5 OZ Batter Muffin Pucks Blueberry General Mills5543180 Pillsbury 216/1.5 OZ Batter Muffin Pucks Bran General Mills0344812 Nuovo 1/5 LB Ravioli Jumbo Seafood Frutti Di Mare Nuovo Pasta Production Ltd2100733 Nuovo 1/5 LB Ravioli Cheese Goat Roast Tomato Nuovo Pasta Production Ltd4451654 Nuovo 1/6 LB Pasta Ravioli Braised Short Rib Maximus Nuovo Pasta Production Ltd5710334 Nuovo 1/5LB Pasta Ravioli Portabella & Asiago Large Nuovo Pasta Production Ltd8154759 Nuovo 1/6.5 LB Ravioli Veal Bolognese Gigante Nuovo Pasta Production Ltd9320201 Nuovo 1/5 LB Ravioli Lobster & Crab Large Round Nuovo Pasta Production Ltd5804149 Seal Sama 4/1 GAL Sauce Teriyaki Chef's Blend Seal Sama Foods, Inc

Canned & Dry ProductsSUPC Brand Pack/Size Item Description Vendor Name3999653 Louisiana Gold 12/5 OZ Sauce Pepper Red Bruce Foods5882709 Casa Solana 12/#2.5 Pepper Chili Green Whole Roasted/Peeled Bruce Foods6004576 Casa Solana 6/#10 Tomatillo Crushed Bruce Foods4029500 SYSCO Classic 1000/9 GM Ketchup Packet (SYSCO/Heinz) Heinz North America4005963 Heinz 6/7LB2OZ Ketchup Pouch-Pack Fancy (= 6/#10) Heinz North America4029518 Heinz 1/3 GAL Ketchup Volume Pack Heinz North America4136768 Heinz 1000/9 GM Ketchup Packet Fcy Heinz North America6172118 Heinz 6/7LB2OZ Ketchup Fancy Jug Heinz North America7449051 Heinz 2/1.5GAL Ketchup Fancy Pouch Dispenser Heinz North America5809116 Malt O Meal 4/32 OZ. Cereal Fruity Dyno-Bites Malt O Meal8092256 Malt O Meal 4/40 OZ Cereal Frosted Flakes Malt O Meal8092330 Malt O Meal 4/40 OZ Cereal Honey & Nut Toasty O'S Malt O Meal8214843 Malt O Meal 4/40 0Z Cereal Raisin Bran Malt O Meal8352148 Malt O Meal 4/32 OZ. Cereal Corn Bursts Malt O Meal8524571 Malt O Meal 4/32 OZ Cereal Tootie Fruities Malt O Meal4280087 Malt O Meal 12/28 OZ Cereal Malt-O-Meal Malt O Meal8440083 Malt O Meal 12/28 OZ Cereal Hot Maple & Brown Sugar Malt O Meal4038360 LJ Minor's 12/1 LB Soup Base Chicken Nestle Usa5130976 LJ Minor's 6/1 LB Soup Base Lobster No MSG Nestle Usa5384698 LJ Minor's 12/1 LB Soup Base Beef No MSG Added Nestle Usa5532650 LJ Minor's 6/1 LB Soup Base Vegetable No MSG Nestle Usa7297435 LJ Minor's 6/14.4Z Flavor Concentrate Ancho Nestle Usa8114621 LJ Minor's 6/1 LB Flavor Concentrate Roasted Garlic Nestle Usa8410953 LJ Minor's 6/14.4OZ Flavor Conconcentrate Chipotle Pepper Nestle Usa7794837 House Recipe 2/1.5GAL Iced Tea Concentrate Premium Liquid Unsweetened Quick Dispense4560934 House Recipe 36/14 OZ Ketchup Squeeze Red Bottle Red Gold6396949 House Recipe 1/3 GAL Ketchup Bag-In-Box Red Gold6638738 House Recipe 16/20 OZ Ketchup Squeeze Red Upside Down Red Gold6478663 Tetley 6/20 CT Tea Orange Peach Drawstring Tetley Harris Food Group1350255 Tetley 6/20 CT Tea Bag English Breakfast Tetley Harris Food Group1350818 Tetley 6/20 CT Tea Bag Earl Grey Tetley Harris Food Group

40 leading source

1350909 Tetley 6/20 CT Tea Bag Lemon Chamomile Tetley Harris Food Group1350933 Tetley 6/20 CT Tea Bag Herbal Drawstring Assorted Tetley Harris Food Group1483874 Tetley 6/20 CT Tea Bag Summer Berry Tetley Harris Food Group4202214 House Recipe 10/100 CT Tea Bag Individual Envelopes Tetley Harris Food Group4202255 House Recipe 96/1 OZ Tea Bag Iced Without Tape Tetley Harris Food Group3355757 Butter-It 3/1 GAL Butter Alternate Liquid ZTF Ventura Foods Llc3355849 Grill-On 3/1 GAL Butter Alternate Salt-Free ZTF Ventura Foods Llc

Dairy ProductsSUPC Brand Pack/Size Item Description Vendor Name1060771 SYSCO Imperial 12/16 OZ Cheese Parmesan Grated Shaker Masson Cheese5028725 Messana 1/25 LB Cheese Parmesan Grated Masson Cheese4792034 Messana 2/12#AVG Cheese Parmesan Aged Whole Masson Cheese1012723 Arrezzio 6/5 LB Cheese Parmesan Grated Masson Cheese6656953 Michael's 72/3.5 OZ Omelet Egg Western Michael Foods7360688 SYSCO Classic 84/3 OZ Omelet Egg IQF Plain Folded Michael Foods0248807 Block & Barrel Imperial 3/5 LB Cheese Cube Cheddar/Swiss/Pepper Jack Pacific Cheese2181519 Tilamook 100/.75 OZ Cheese Cheddar Med Indiv. Wrapped Pacific Cheese2433415 Arrezzio 4/5 LB Cheese Parmesan Shred Fancy Pacific Cheese5719133 Packer 6/3.3 LB Cheese Myzithra Pacific Cheese7879737 Block & Barrel Imperial 8/1.5 LB Cheese Cheddar Mild Sliced Nat Pacific Cheese7882624 Arrezzio 8/1.5 LB Cheese Provolone Sliced Pacific Cheese8254377 Block & Barrel Imperial 6/8#AVG Cheese Swiss Sandwich Cut Gr A Pacific Cheese8256323 Block & Barrel Imperial 8/1.5 LB Cheese Swiss Sliced Pacific Cheese1566025 YoCream 6/.5 GAL Yogurt Softserve Chocolate Lite Yocream International1577915 YoCream 6/.5 GAL Yogurt Softserve Peach Lite Yocream International1577956 YoCream 6/.5 GAL Yogurt Softserve Strawberry Non-Fat Yocream International2519197 YoCream 6/.5 GAL Yogurt Softserve French Vanilla Non-Fat Yocream International3823556 YoCream 6/.5GAL Yogurt Vanilla Alpine White Yocream International4429817 YoCream 6/.5GAL Yogurt Rootbeer Yocream International7218811 YoCream 6/.5 GAL Yogurt Cheesecake Non-Fat Yocream International7357858 YoCream 6/.5 GAL Yogurt Mix Butter Brickle Yocream International

Frozen ProductsSUPC Brand Pack/Size Item Description Vendor Name2290682 BakerSource Classic 4/24 CT Danish Assorted Petite 1.25 Oz Awrey Bakeries3677382 BakerSource Imperial 48/3.5 OZ Danish Assorted Maestro Awrey Bakeries4072435 BakerSource Imperial 60/2.3OZ Danish Asst Petite Maestro Awrey Bakeries3470275 BakerSource Imperial 72/1.5OZ Muffin Assorted Blueberry/Apple/Banana Nut Awrey Bakeries5779400 BakerSource Classic 12/19.6OZ Bread Fruit Assorted Loaves Awrey Bakeries8917486 BakerSource Classic 2/94 OZ Brownie Chocolate Decadent No Nut Awrey Bakeries6433502 BakerSource Classic 60/2.5 OZ Croissant Margarine Curved Sliced Awrey Bakeries6433536 BakerSource Imperial 60/2 OZ Croissant Butter Curved Awrey Bakeries2196152 Awrey's 4/9" Cake Layer Marquis Variety #1 Awrey Bakeries8848004 Awrey's 4/46 OZ Cake Layer Variety #3 Awrey Bakeries1040120 Bridgford 100/2.25OZ Biscuit Buttermilk Round 3" Bridgford Marketing Co8296907 Bridgford 100/2.85OZ Biscuit Buttermilk Bake-Off Bridgford Marketing Co1009935 Bridgford 60/6 OZ Dough Bread Honey Wheat Demi Bridgford Marketing Co1400258 Bridgford 24/16 OZ Dough Roll Cinnamon Loaf Gourmet Bridgford Marketing Co1400266 Bridgford 60/6 OZ Dough Bread Bavarian Demi Loaf Bridgford Marketing Co6183248 BakerSource Imperial 2/9 LB Batter Muffin Blueberry Pail Hc Brill Company6186365 BakerSource Imperial 2/9 LB Batter Muffin Raisin Bran Pail Hc Brill Company6186407 BakerSource Imperial 2/9 LB Batter Muffin Banana Nut Pail Hc Brill Company6194914 BakerSource Imperial 2/9 LB Batter Muffin Cranberry Nut Pail Hc Brill Company6194963 BakerSource Imperial 2/9 LB Batter Muffin Honey Corn Pail Hc Brill Company6194989 BakerSource Imperial 2/9 LB Batter Muffin Cinnamon Apple Nut Pail Hc Brill Company5817416 BakerSource Classic 2/9 LB Batter Muffin Lemon Poppyseed Pail Hc Brill Company5826318 BakerSource Classic 2/9 LB Batter Muffin Chocolate Chip Pail Hc Brill Company6179824 Karp's 2/9 LB Batter Muffin Glorious Morning Hc Brill Company2001402 BakerSource Classic 50/5 OZ Pretzel Soft King J&J Snack Foods0937631 Casa Solana 100/10" Churro Prefried Mexican Pastry J&J Snack Foods9534736 SYSCO Imperial 6/2.5 LB Cheese Stick Mozzeralla Battered 2.75" Mccain Snack Foods3798998 Casa Solana 2/4 LB Appetizer Empanada Chorizo Potato Mccain Snack Foods8072654 Block & Barrel Classic 6/12 CT Wrap Tortilla Tomato Basil 12" Mission Foods

41

8072787 Block & Barrel Classic 6/12 CT Wrap Tortilla Spinach Herb 12" Mission Foods8072795 Block & Barrel Classic 6/12 CT Wrap Tortilla Garlic Herb 12" Mission Foods8072803 Block & Barrel Classic 6/12 CT Wrap Tortilla Chipotle Chile Mission Foods8072811 Block & Barrel Classic 6/12 CT Wrap Tortilla Wheat 12" Mission Foods8155459 Block & Barrel Classic 6/12 CT Wrap Tortilla Traditional White 12" Mission Foods8545022 Mission 6/12 CT Wrap Tortilla Jalapeno Cheese 12" Mission Foods1588375 Rich's 72/3.5 OZ Pizza Crust 7" Traditional Parbaked Rich Products Corp2181980 Rich's 96/5.5 OZ Dough Pizza Presheeted 7 Inch Rich Products Corp2225290 Rich's 48/4.7 OZ Pizza Crust Parbaked 7 Inch Rich Products Corp6952964 Rich's 108/5 OZ Dough Roll Cinnamon Cinn-Sational Rich Products Corp1619469 Casa Solana 12/1 LB Guacamole Original Poly Saleswest/Avomex1627371 Casa Solana 12/1 LB Guacamole Zesty Poly Saleswest/Avomex1628494 Casa Solana 12/1 LB Avocado Pulp Poly Saleswest/Avomex5324621 Stoneground 8/12 CT Roll Italian Tuscan Baci Stone Ground Bakery5327776 Stoneground 6/12 PK Bun Hamburger Redonion 4.5" Stone Ground Bakery5328020 Stoneground 12/06 PK Bread Hoagie Italian White 6"Ambass Stone Ground Bakery5380060 Stoneground 12/12 PK Roll Italian Tuscan Baci-Assorted Stone Ground Bakery5382250 Stoneground 8/24 PK Roll White Dollar French Unsliced Stone Ground Bakery1261759 Bonici 2/5 LB Sausage Pizza Topping Chunk Tyson Foods Tpfg1787886 Pizzano 2/5 LB Beef Crumble Pizza Top Precooked Tyson Foods Tpfg4195574 Arrezzio 4/5 LB Sausage Pizza Topping Oldworld Tyson Foods Tpfg4195582 Arrezzio 4/5 LB Sausage Topping Pizza Zesty Tyson Foods Tpfg2518769 Casa Solana 4/4 LB Appetizer Burrito Beef & Bean Mini Windsor Foods2518785 Casa Solana 4/4 LB Appetizer Taco Chicken Mini .45 Oz Windsor Foods1700335 Fred's 4/4 LB Appetizer Taquito Chicken Mini Windsor Foods3505526 Fred's 6/24 CT Appetizer Tamale Beef Mini 1.33 Oz Windsor Foods

Meat & Poultry ProductsSUPC Brand Pack/Size Item Description Vendor Name4038154 SYSCO Imperial 24/12-14Z Lamb Rack Frenchd Cap Off Zealand New Zealand Lamb Coop1564921 SYSCO Classic 2/5 LB Chicken Tender Buffalo Style Barber Foods1624253 SYSCO Classic 2/5 LB Chicken Tender Bread Crunchy 1.5oz Barber Foods2202067 Barber 320/.5 OZ Chicken Nugget Breaded White Raw Barber Foods7998487 Barber 40/4 OZ Chicken Breast Filet Supreme Barber Foods8144925 SYSCO Classic 2/7.5 LB Chicken Wing Hot Breaded 1& 2 Barber Foods8144966 SYSCO Classic 2/7.5 LB Chicken Wing All American Breaded Barber Foods1257138 SYSCO Classic 1/36 LB Chicken 8pc Breaded Raw Marinated Gold Kist Poultry2344786 Goldkist 1/10 LB Chicken Wing Honey BBQ Cooked Gold Kist Poultry3019395 Goldkist 1/10 LB Chicken Meat Diced Marinated All White Gold Kist Poultry4114005 Goldkist 1/10 LB Chicken Tender Beer Batter 1.6 Oz Gold Kist Poultry8920779 Goldkist 44/3.6OZ Chicken Breast Precooked Grill Marked Gold Kist Poultry0042705 Block & Barrel 2/8-11# Beef Roast Top Round Split Medium-Rare Lowers Food Inc2926897 Black & Barrel Classic 1/8-10#A Beef Pot Roast Cooked Lowers Food Inc5590617 Block & Barrel Imperial 3/5-8#AV Beef Corned Flat Dry Deli Face Lowers Food Inc5590906 Block & Barrel 4/4-7#AV Beef Pastrami Eye Round 15% Lowers Food Inc5703752 CAB 2/5-8LBS Beef Corned Flat Split Lowers Food Inc5706462 CAB 2/5-8LBS Beef Pastrami Flat Split Lowers Food Inc5117120 CAB 20/8 OZ Beef Patty 78/22 Rolled Seasoned Mountain City Meats5117518 CAB 30/5.3 OZ Beef Patty 78/22 Rolled Seasoned Mountain City Meats5218328 CAB 40/4 OZ Beef Patty 78/22 Rolled Seasoned Mountain City Meats8158974 FireImp 40/8 OZ Beef Ground Patty Homestyle TJ 8 Mountain City Meats8160103 FireImp 60/5.3 OZ Beef Ground Patty Homestyle TJ 8 Mountain City Meats8162448 FireImp 80/4 OZ Beef Ground Patty Homestyle TJ 8 Mountain City Meats9359613 SYSCO Classic 24/10 OZ Steak Top Sirloin Coulot Seasoned Mountain City Meats9359662 SYSCO Classic 24/8 OZ Steak Top Sirloin Coulot Seasoned Mountain City Meats4690192 Perdue 6/2# Ham Cooked Sliced Sandwich Build Perdue Farms Inc4690246 Perdue 6/2# Beef Roast Sliced Sandwich Build Perdue Farms Inc4691149 Perdue 6/2 LB Turkey Breast Oven Roast Sandwich Perdue Farms Inc4691491 Perdue 6/2# Turkey Breast Smoked Sliced Sandwich Perdue Farms Inc6421945 Block & Barrel Imperial 8/2.5#AV Chicken Quarter Cooked Oven Roast Perdue Farms Inc9075946 SYSCO Reliance 40/4OZ Chicken Breast Filet Mesquite Grill Cooked Perdue Farms Inc5598032 SYSCO Classic 30/5.33Z Turkey Burger Woodfire Dark Meat Perdue Farms Inc6429534 Block & Barrel Imperial 2/7-9#AV Turkey Breast 3pc Skinless Oil Brown Perdue Farms Inc1017649 SYSCO Classic 1/12 LB Chicken Drumet Precooked Breaded Tyson Foods Poultry2078319 SYSCO Classic 1/10 LB Chicken Wing O Fire Cooked Tyson Foods Poultry

42 leading source

6548697 SYSCO Classic 2/7.5 LB Chicken Wing Breaded Precooked 1&2 Joint Tyson Foods Poultry6548994 SYSCO Classic 1/10 LB Chicken Wing Fire Cooked 1&2 Jumbo Tyson Foods Poultry7799059 SYSCO Classic 3/5 LB Chicken Wing 1&2 Joint Jumbo Cooked Tyson Foods Poultry

ProduceSUPC Brand Pack/Size Item Description Vendor Name7669831 Casa Solana 48/2 OZ Avocado Hass Fresh Halves Avomex Inc8337503 Casa Solana 8/2# TUB Avocado Hass 100% Chunky Pulp Avomex Inc9006883 Casa Solana 8/2# BAG Avocado Hass 100% Fresh Pulp Avomex Inc1908318 SYSCO Natural 1/24 CT Lettuce Iceberg Premium Palletized Baugh Supply Chain Coop3629433 SYSCO Classic 1/3 LB Lettuce Spring Mix Baugh Supply Chain Coop1008663 SYSCO Imperial 1/60 CT Tomato 2 Layer 5x6 Fresh Freshpoint Denver1008465 SYSCO Imperial 1/90 CT Potato Baking Idaho Fresh Potandon Produce Llc1008473 SYSCO Imperial 1/100 CT Potato Baking Idaho Fresh Potandon Produce Llc1008515 SYSCO Imperial 1/80 CT Potato Baking Idaho Potandon Produce Llc

Non-Foods ProductsSUPC Brand Pack/Size Item Description Vendor Name5742846 SYSCO 500/33 GAL Liner Trash 33x40 12m Natural Hi-Density Covalence Plastics Liners5743018 SYSCO 100/33 GAL Liner Trash 33x39 Black 1.5ml Covalence Plastics Liners5743067 SYSCO 200/55 GAL Liner Trash 36x60 Black 1.5ml Covalence Plastics Liners5743133 SYSCO 100/40-45G Liner Trash 40x46 Municipal Black 1.5ml Covalence Plastics Liners5743174 SYSCO 250/40-45G Liner Trash 40x48 17m Nat Hi-Density Covalence Plastics Liners5746250 SYSCO 100/60 GAL Liner Trash 38x58 2ml Black Municipal Covalence Plastics Liners9829086 SYSCO 1/1000CT Label Roll Mon Octagon 1" Removable Daymark Food Safety Syst9829094 SYSCO 1/1000CT Label Roll Tue Octagon 1" Removable Daymark Food Safety Syst9829102 SYSCO 1/1000CT Label Roll Wed Octagon 1" Removable Daymark Food Safety Syst9829110 SYSCO 1/1000CT Label Roll Thu Octagon 1" Removable Daymark Food Safety Syst9829128 SYSCO 1/1000CT Label Roll Fri Octagon 1" Removable Daymark Food Safety Syst9829136 SYSCO 1/1000CT Label Roll Sat Octagon 1"Removable Daymark Food Safety Syst9830605 SYSCO 1/500 CT Label Roll Shelf Dissolve 1x2 Daymark Food Safety Syst4086328 SERENE 2/250CT Tray Food Paper 5lb Georgia Pacific Dixie Fdsrvc.4086435 SERENE 200/10LB Carton Carry Barn Georgia Pacific Dixie Fdsrvc.4086443 SERENE 250/5LB Carton Carry Barn Georgia Pacific Dixie Fdsrvc.4240008 SERENE 4/125CT Plate Paper Heavyweight 8.5in Georgia Pacific Dixie Fdsrvc.4240016 SERENE 4/125CT Plate Paper Heavyweight 10.25in Georgia Pacific Dixie Fdsrvc.5436761 SERENE 15/40CT Cup Paper Cold Poly 16oz Georgia Pacific Dixie Fdsrvc.5436779 SERENE 15/40CT Cup Paper Cold Poly 20 Oz Georgia Pacific Dixie Fdsrvc.6652994 SERENE 15/40 CT Cup Paper Cold Poly 32 Oz Georgia Pacific Dixie Fdsrvc.4431102 SYSCO 10/50CT Cup Plastic Clear Soft 16oz Pet Prairie Packaging4431482 SYSCO 10/50 CT Cup Plastic Clear Soft 24oz Pet Prairie Packaging9073826 SYSCO 1000/9OZ Cup Plastic Clear Soft Squat Pet 9oz Prairie Packaging9073875 SYSCO 1000/10 OZ Cup Plastic Clear Soft Pet Prairie Packaging9073925 SYSCO 1000/12 OZ Cup Plastic Clear Soft Pet 12 Oz Prairie Packaging9760778 SYSCO 1000/7OZ Cup Plastic Clear Soft Pet 7z Prairie Packaging6485098 SYSCO Classic 200/10 IN Container Plastic Hinged Clear Reynolds Food Packaging Llc6488134 SYSCO Classic 500/5 IN Container Plastic Hinged Clear Reynolds Food Packaging Llc6488563 SYSCO Classic 500/6 IN Container Plastic Hinged Clear Reynolds Food Packaging Llc6488589 SYSCO Classic 250/9 IN Container Plastic Hinged Clear Reynolds Food Packaging Llc6488613 SYSCO Classic 250/7 IN Container Plastic Hinged ClearHoagie Reynolds Food Packaging Llc5605795 SYSCO 1/10IN Knife Cook Sanisoft Dexter-Russell7593999 SYSCO 1/8"X3" Turner Solid Offset Rosewood Handle Dexter-Russell4050829 SYSCO 72/2HR Fuel Canned Heat Sterno Solid 7oz Sterno Group.4743084 SYSCO 24/6HR Fuel Canned Heatsterno Wick 9oz Sterno Group.5420419 SYSCO 24/4HR Fuel Canned Hot Spot Sterno Sterno Group.8451692 Sterno 12/8OZ Fuel Gas Butane Canister Sterno Group.0588897 Sterno 6/600 HR Cartridge Fuel Flameless (avail. through Central Warehouse) Sysco Central Whse West5178702 SYSCO 1/24 CT Steak Knife Round Tip Wooden Handle World Tableware Inc8580300 SYSCO 1/8 QT Chafer Economy Stainless Steel World Tableware Inc9486325 SYSCO 36/4.75OZ Dish Fruit Bright White World Tableware Inc9486408 SYSCO 36/7OZ Bouillon Cup Bright White World Tableware Inc9486820 SYSCO 24/10 3/8 Plate Bright White World Tableware Inc9487109 SYSCO 24/9IN Plate Bright White World Tableware Inc9487133 SYSCO 36/7.25IN Plate Bright White World Tableware Inc

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Make sure you’reready with ImperialSunkist juices andHouse Recipe iced tea.

Summer fun is here, andsoon the heat will be too...