Fall 2018 - Kohl Wholesale
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Delights
Fall 2018
Page 1 • Fall 2018
with
CARE FROZEN SOUP
Freshness FRE
S H FOR 450 DAY
S
IS A TAYS
S
MOMENT
EN
FROZ
IN TIME.
Make IT
LAST.
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frozen is freshest.
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• Our freezing process allows seasonal ingredients to be available year round
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as it’s made to be frozen
• We specifically designed our frozen format to give it a more consistent flavor
©2017 CSC Brands LP
and quality when compared with refrigerated
• We start each recipe from scratch, adding nutrition and flavor, leaving out
any unnecessary ingredients
FindPage
out2more
• Fall 2018
about why our soups are the freshest at campbellsfoodservice.com/frozensoup.
CONTENTS
5 Letter from the editors
We're showing off our senior photos in honor of "back-to-school" and
dishing on how fantastic this edition of Delights really is!
8 Featured Customer: The Buffalo 61
We went to Fort Madison, Iowa to experience the Home of the
Big A** Tenderloin! We give you a glimpse into how the owners
expanded from a neighborhood bar to a full-kitchen eatery and
second location to boast.
10 Featured Direct Sales
Representative: Adrienne lockwood
Adrienne, our sales representative for Buffalo 61, offers us insight
on how she made a career move to Kohl Wholesale, her favorite
moments with us and more.
14 A Day in the Life of: Ted meyer
Join us as we explore the daily challenges and victories of Ted Meyer,
our Director of Operations. He shares the lesser-known, but clearly-
there similarities between our business and yours.
18 ask kohl: food alphabet
Back to school means back to basics and we are kicking off the
season with our ABC’s in a tasty way.
26 Mushroom Survival Guide
Whether you’re not much of a mushroom fan or are totally on board, we give you
reasons you won’t be able to resist trying! Adding this subtle veggie is a way to add
a bit of flavor and lots of nutrients that make this ingredient a no-brainer.
Page 3 • Fall 2018
CONTENTS
30 Root veggies:
the treasures of fall
Speaking of being back in school and reintroducing basics, we
found some creative uses for classic root vegetables like carrots.
Have you ever heard of a BBQ carrot recipe? We hadn’t either, but
now we can’t wait to get it started!
36 stuffed for the holidays
This side dish truly keeps giving, so consider adding these stuffing
remixes to your seasonal menu for comfort food we can’t get
enough of.
40 mac & cheese
Cheesy noodles were hopefully included in some of your
fondest childhood memories. They can stay a part of your adult
life and even your adult menu too! There are plenty of ways to
give macaroni and cheese a boost to create more sophisticated
options.
48 s'mores
Let’s all say a quick thank you to Loretta Scott Crew, the former
Girl Scout troop leader that invented delicious s’mores. In this
issue we help you reinvent and incorporate s'mores into your
menu in new, fun ways!
54 devine dessert
Refurbish your dessert options with scrumptious, sugared goods. If you make
any of these delicious recipes like maple upside-down cake or pumpkin
tiramisu, we will be right over!
www.kohlwholesale.com
marketing@kohlwholesale.com
Illinois: 800-222-5645
Outside Illinois: 800-245-5645
Kohl Page
Wholesale’s Delights
4 • Fall 2018 Magazine© Copyright 2018,
Kohl Wholesale, Quincy, IL
FROM
The Editors Andrew
If there’s one thing that we can count on this season, it’s the food
that makes us feel fall. We finally get to welcome back our favorite
sweaters and jackets that have been tucked away during the
warmer months. With the weather changing, we dream of robust
flavors and heavier foods to bring us comfort and familiarity.
You might be gearing up for your form of harvest and so are we. It's
back to school season! In honor of education and wit, we share with
you our very own senior school photos. With schools reopening,
our delivery demand rises and we are excited to get back into a
routine! Thanks to our operations and distribution team, we can
take on every stop with confidence. In this issue, we learn how our Katie
foodservice business is quite similar to yours. Ted Meyer, Director
of Operations, draws unexpected comparisons to the nature of our
work and yours that gives us a respective understanding of how
hard everyone works to make an earning. We both put food on the
table for customers, family and friends.
We continue to explore the dynamic between family, friends, and
customers by visiting ownership at Buffalo 61 on location. Chase,
the current owner, started his journey at The Buffalo by being a
customer. With his consistent visits to the old-school, neighborhood
bar, he developed a love for the business and became the eventual
owner today! His business has greatly expanded since his days
at the start. Because of his success, we don’t think he will have
to message friends to see his place via Myspace anymore! Kohl Kristi
Wholesale is proud to serve Buffalo Tavern and Buffalo 61 with the
help of Adrienne Lockwood, Sales Representative, who contributes
to both restaurants on the daily. She is a tireless resource for item
orders, menu suggestions and pricing negotiations.
Moving onto yummy recipes fit for a feast, we have an abundance
of ideas for you to appeal to your guests. Plan your seasonal menu
with us, as we convince you why you need to add mushrooms
for flavor, explain the richness of a BBQ carrot and move into the
desserts like maple upside-down cake or hearty side pairings like
stuffing and macaroni n' cheese! You can’t go wrong with any of
these new ways to add impassioned personality to each dish.
Whatever fall brings to you and yours, we hope that you can take emily
this seasonal shift as another opportunity to branch out to new
heights. With the benefit of your hard work and these creative
influences, we know it will lead to happy customers and profitable
outcomes. If you want to let us know how some of these ideas
panned out for you, or have an idea to share, please reach out to
us at marketing@kohlwholesale.com. For regular updates, feel free
to like us on Facebook for more ideas as we pave our way through
fall together.
The Kohl Wholesale Marketing Team
Kelsey
Page 5 • Fall 2018
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Page 6 • Fall 2018
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Page 7 • Fall 2018
ME R
CU STO
ED
TUR
FEA
When you head to Fort Madison, Iowa, one of the first places you’ll Chase’s interest in building his own bar business fortunately
want to stop is Buffalo 61 bar and grille. Just off the highway, this coincided with the former owner’s desire to sell. With any business
bar and grille makes the perfect site to pull over and grab a bite to venture there is risk and reward. Chase was up for the challenge to
eat. For Fort Madison locals, the Buffalo 61 is a great regular spot turn this local joint into a bar of choice for everyone. Some of his
to enjoy lunch, appetizers, drinks, or dinner. Although Buffalo 61 business tactics even included messaging friends and acquaintances
stands tall with new renovations and fresh decals, its brother bar on Myspace to attract attention and buzz about his new bar ventures.
holds a rich history – one that has lasted approximately 115 years! His work paid off and he still uses the 8-foot by 8-foot kitchen to
serve tenderloins and tacos out of the familiar corner bar!
Chase (pictured) and Jennifer Gibb, the current owners of both
Buffalo Tavern and Buffalo 61, has a unique backstory too. His
history in the foodservice industry shows his love for old and new,
along with his knack for making those two elements work together.
Chase started bartending 15 years ago and enjoyed it enough to
pick up the craft at three different places! He eventually rose to
bar manager at Fiddlesticks and became a regular bartender at two
different neighborhood bars. To unwind during his free hours, Chase
found himself at the local bar in Burlington that would eventually
become his first Buffalo establishment.
Page 8 • Fall 2018
Buffalo 61 is now “Home of the Big A** Tenderloin” and has since
placed in the Top 5 Tenderloins in Iowa awarded by the Iowa Pork
Producers. To continue to grow his success, Chase opted to add
a location in Fort Madison, Iowa. The original site in Burlington is
still a local favorite and the concept helped to develop a similar
theme of great food, drink and atmosphere in the new restaurant
in Fort Madison. His new location underwent a massive face lift to
accommodate the business he hoped to attract. In just 28 days, he
took a rustic, vacant building and turned it into a sleek bar and grill,
with dark wood, black ceiling tiles, metal fixtures, glossy details and
colorful LED lights that captures your attention.
Pictured with owner, Chase Gibbs (Left) and Kohl Wholesale Sales
Representative, Adrienne Lockwood (Middle) is Shayla Oberly
(Right). Shayla is the general manager at Buffalo Tavern, the
Burlington location while Andrew Shaffer is the general manager
at Buffalo 61, the Fort Madison location. Since the original, Buffalo
Tavern experienced great success, with re-branding and remodeling
of the new location it was no doubt that the same quality would be
brought to Buffalo 61.
The team's hard work and great taste has paid off tremendously in
their new, trendy spot. Classic menu favorites like tenderloins, wings,
wraps, burgers and fries have been crowd-pleasers that offer Buffalo
61's patrons consistency that they can look forward to, no matter
which location they choose. Kohl Wholesale is excited to be part of
Chase and Jennifer's journey as they navigates, challenge and master
the art of a good bars and grille. Buffalo 61 has the combination of
stellar food, great atmosphere and signature drinks to make the
perfect dining spot for all.
Page 9 • Fall 2018
Featured Sales Rep
Adrienne lockwood
This season's Featured Direct Sales Representative story picks up where we left it in our summer 2018 edition. Scott Mullin, our
recent featured sales rep helped connect our fall 2018 highlight, Adrienne Lockwood, to Kohl Wholesale. Four years ago, Adrienne
worked at a nursing home as a marketing professional. Scott Mullin’s wife, Shannon, also worked at the nursing home at the time.
Shannon knew that Adrienne was ready for a career change. Since Adrienne bartended and waitressed on the side, she felt that
advancing in the foodservice industry would be a natural career move for her. With Shannon’s suggestion to give Scott’s job a try,
Adrienne was on the lookout for a job opening at Kohl Wholesale.
Four years later, Adrienne is still with us, thanks to her leap of faith and for the Sales Director at the time, Ted Meyer, who hired her.
Now, Adrienne maintains territory in Illinois and Iowa and drives about 170 miles a day to meet with her customers! Adrienne starts
her day with some energy by enjoying a latte, Spark or a Diet Coke to give her a boost of stamina that she needs to see customers for
long hours each day. On her drive, she listens to R&B and hip-hop to stay motivated. Adrienne says the hours she puts in are worth it
because she loves helping customers run a successful business. Particularly, she likes to brainstorm ideas and start up specials that
help keep her customer’s venues fresh and current. She says that seeing how excited her customers get with new experiences and
successes is the best part of her job.
A few standout moments have reassured Adrienne that not only is she the right fit for the job and Kohl Wholesale, but that she is
the right fit for her customers too. Helping Big Catz BBQ in Knoxville, IL succeed in their grand opening served as her first big project
at Kohl Wholesale. Fast-forward to now, Big Catz BBQ has been open for two years and has enjoyed booming business. Adrienne
has partnered with other start-ups too, like Buffalo 61. Adrienne started with Buffalo 61’s brother bar, which takes the short name,
Buffalo Tavern. While the Buffalo Tavern was established for many years under both past and current ownership, the new Buffalo 61
opened in a new location, adding one more stop on Adrienne’s route. Buffalo 61 is a stop worth looking forward to, as we discovered
for ourselves in this edition’s Featured Customer article. We share our delicious findings on the page 8. One of Adrienne’s proudest
contributions to their grand opening includes bringing in new items with pricing at the rate the owners were aiming for.
On her off time, Adrienne stays just as active as she would clocked-in! Often, she plays volleyball to workout and enjoys boating on
the weekends. What keeps her busiest currently is her renovation project; remodeling her home. Family time is dear to her too, time
that will soon be spent in her updated home! She has twin nephews aged 5 who she absolutely adores!
We thank Adrienne for her hard work at Kohl Wholesale and look forward to seeing what great work she does with us next!
Page 10 • Fall 2018Page 11 • Fall 2018
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Page 12 • Fall 2018
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Page 13 • Fall 2018Page 14 • Fall 2018
Day in the Life of
Ted Meyer
DIRECTOR OF
OPERATIONS
1. How long have you worked for Kohl Wholesale now? What job roles have you been
involved with throughout your time here?
That’s always an interesting question as I have worked at Kohl Wholesale twice. I started in
the warehouse selecting orders and loading trucks. The past 22 years, I have worked primarily
in the sales department. Four years ago, I moved back to where I started in the operations
department. I am proud to have been involved in the new warehouse development project.
The contrast between the sales role is that it was revenue driven and in the forefront
of the company. Now, in operations, the role is more expense-conscious and takes an all-
encompassing view of the company.
2. Can you describe the nature of your current job role?
I currently oversee the operations department. The role includes inventory control, warehouse,
transportation and facility management. It is a dynamic, strategic position. I compare it to
managing an extremely large restaurant with all the variables and issues our customers deal
with daily.
3. What is something your coworkers in other departments wouldn’t know about your job?
Creating an effective and successful output is like following an elaborate recipe. There are a
lot of contributions that make the end goal what it is, and it wouldn’t be the same without
each ingredient. All of these components are complex, yet the big picture is clean and simple.
It is amazing to see these parts at work, and it is amazing to see all that is involved in earning
a dollar.
4. What is the most rewarding part of working in the operations department?
The most enjoyable, rewarding moments for me are when my team or customers share how
happy and thriving they are as a result of our efforts. We all work hard to take care of business.
Working with professionals is fun.
5. We are entering a season that becomes busy for many of us. How do you and your team
cope with these changes of pace?
Our volume ramps up quickly. I encourage eating right, getting enough rest and finding
opportunities for relaxation. Our team always rises to the occasion.
6. Let’s say you’re having a fall-inspired, comfort-food dinner. Would you rather have to
balance a pie on your head during the meal or eat wearing a football helmet?
I pick the helmet- Go Kansas City Chiefs!!
Page 15 • Fall 2018
Page 15 • Fall 2018Sweet Things ®
Sweet Potatoes
Sweet Things® Mini Tater Puffs®
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Kohl Item Number: 07134
Lamb Weston brings you the sweet potato
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sweet potato fries are serving at least
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Sweet Things® 5/16" Vanillla Sugar Sweet Things® 5/16" Thin Regular Cut Sweet Things® Seasoned RibCut® Fries
Thin Regular Cut Lamb Weston Item Number: L0091 Lamb Weston Item Number: L0097
Page 16 Weston
Lamb • Fall 2018
Item Number: L0089 Kohl Item Number: 07148 Kohl Item Number: 07150
Kohl Item Number: 07132Imagine the power of having a partner with insights, on-trend ideas and an extensive line of protein toppings
ranging from classic to innovative, right at your fingertips. Together, we can be more successful. Explore at
hormelfoodservice.com/pizza or contact Amanda Harvey, Hormel Foodservice, ajharvey@hormel.com.
©2017 Hormel Foods, LLC.
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1-800-635-9441
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Page 18 • Fall 2018Our broad range of solutions across all day parts are whole grain-rich and
USDA meal-plan compliant. Best of all, we craft all our prepared foods to get
an “A” from the toughest cookies of them all: your kids.
fosterfarmsfoodservice.com/schools
Page 19 • Fall 2018ASK KOHL
In honor of back to school season, Ask Kohl has taken on an alphabet themed array of Kohl Wholesale employee's likes and dislikes.
With the many food choices associated with each letter of the alphabet, the options are endless. Here's the game: We asked our
fellow coworkers to pick a letter of the alphabet, associate the letter with their favorite food and explain why it's their favorite! We
loved getting a glimpse into the comfort foods that fits the tastes of these featured 9 employees. For the remaining 17 letters, we
found some delectable offerings available from our suppliers. Feast your eyes on these deliciously enticing favorites!
A PPLE BUTTER N achos
B ACON O nion petals
C HILEAN SEA BASS P izza
D RESSING Q uesadilla
E GG ROLLS R igatoni mozzarella
F rench toast S alads
G ranola bars T urkey breast
H am steak U ncrustables
I ce cream V egetables
Jalapeno poppers W affles
K rabbycakes X avier soup
L asagna Y ogurt
M ac n cheese
Page 20 • Fall 2018
Z ucchini sticksA B
C D
E
F Page 21 • Fall 2018G H
J
I
K
Page 22 • Fall 2018M
N
O
Q Page 23 • Fall 2018R
S
T
V
Page 24 • Fall 2018
UX
W Y Z
Amanda Scoggin • Accounting andrew romano • marketing jared Sharp • cash & carry
Bacon can be added to just about any meal. Chilean sea bass is flaky, tender and buttery. I first I love breakfast food. French toast is my favorite
Bacon is so versatile; it can be crispy, tender, ate a miso glazed version in Orlando and fell in because it's sugary and sweet.
sweet, savory and anything in between...and love!
because it's bacon!
Tracy Baumgartner • Freezer/Cooler kelly fry • bce department Kelsey lehr • marketing
Ham steak is easy to cook and flavorful. It's a great Whether you're having a good day or a bad day, Mac & cheese is the ultimate comfort food. It's
comfort food! ice cream hits the spot. rich, familiar and cheesy. My favorite is homemade
with dairy-free Daiya.
katie rhodes • marketing kristi beck • marketing emily pridemore • marketing
Nachos are my favorite! It's a perfect blend of Pizza is the best because there are so many My mom always made me “naked noodles” aka
tastes that I love. From the gooey cheese, to the different varieties. Taco pizza is my favorite…. buttered noodles when I was little and a picky
spicy jalapenos and crunchy chips, it's hard to go I love the crunchiness of the chips, the taco eater. Now, I’ve upgraded those naked noodles to
wrong with a plate of nachos. ingredients and the pizza crust. Combined, they buttery, cheesy, saucy ones!
make a delectable choice! Page 25 • Fall 2018NEW at KOHL’s
Product #67452 Product #67454 Product #67451 Product #67453
Add delicious flavor to your favorite foods! Perfect for schools, healthcare, families & fine dining.
To order: Contact your KOHL sales representative
For recipe ideas, email dduncan@bbuds.com
www.ButterBuds.com
66% of consumers list spicy foods as a Spicy Breaded Wings
favorite and millennials are currently
driving spicy food trends SPICE UP YOUR
Is your menu Hot enough? NEW
Spicy Chicken Fillets Cajun Jumbo Popcorn Chicken Boneless Buffalo Wings
Broaster Foods frozen products provide the ability to serve high quality, premium tasting products
quickly and easily. Elevate your menu with Broaster Foods Chicken Tenders, Potato Wedges,
Battered Seafood and more delicious appetizers.
To shop the full line of Broaster Foods products available, contact your Kohl’s representative.
Highest Quality, Superior Value
Page 26 • Fall 2018048-1307 Bridgford-Kohl-Half-Page.pdf 1 6/18/18 10:33 AM
Page 27 • Fall 2018MUSHROOM
Survival Guide
Mushrooms are a fantastic addition to many different dishes and even hold their own as a stand-alone side.
There are different types of mushrooms that are used for different types of dishes. Each mushroom has its own
flavor and bite that makes them unique and appropriate for all different types of cooking. We have featured
several different types of mushrooms with the information needed to correctly, prep, cook and serve each. With
this Kohl Wholesale Mushroom Survival Guide you are sure to conquer the world...of mushrooms, that is. Enjoy
these tips and tricks to make your own mushroom masterpiece.
Page 28 • Fall 2018Page 29 • Fall 2018
morels
• APPEARANCE AND TASTE: Nutty, Absorbent, Tall Caps with Maze-like Crevices
• BEST USES: In omelets, added to beef gravy or sautéed in butter and heaped on steaks.
• DID YOU KNOW?: Clean morels carefully― They should be shaken gently after brushing to dislodge any
lingering dirt.
Porcino
• APPEARANCE AND TASTE: Woodsy, Italian and French Flavors, Medium Brown Rounded Tops
• BEST USES: In pasta sauces, lasagna and risotto or skewered, brushed with olive oil and grilled.
• DID YOU KNOW?: Available fresh mainly in late summer and fall, but often found dried in gourmet and
Italian markets. A small quantity will add good flavor to a dish of sautéed mushrooms.
Cremini
• APPEARANCE AND TASTE: Earthy Taste, Delicate Texture, Pale Brown color
• BEST USES: Sauté in butter and herbs before tossing into soups for an extra boost.
• DID YOU KNOW?: Cremini are baby portobellos. The stems can be diced and sautéed, then used
as a filling for omelets.
oyster
• APPEARANCE AND TASTE: Delicate, Briny, Lace-like Texture, Pale Ivory Color
• BEST USES: Sauté briefly in olive oil or butter or serve raw in salad.
• DID YOU KNOW?: Oyster mushrooms must be used almost immediately after purchasing due to their quick
deterioration rate.
Portobello
• APPEARANCE AND TASTE: Rich, Meaty, Large Medium Brown Rounded Tops with Short Stems
• BEST USES: Marinate in olive oil and balsamic vinegar, then saute or charcoal-grill. The huge caps are
popular as hamburger substitutes.
• DID YOU KNOW?: To avoid blackening a portobello based sauce, scrape out the gills before cooking.
enoki
• APPEARANCE AND TASTE: Crunchy Texture, Interesting Long Stem with Rounded Top, Pale White Color
• BEST USES: Add to stir-fry last minute or use raw in sandwiches and salads.
• DID YOU KNOW?: Trim stems 1/2 to 1 inch from the bottom before using the rest of the mushroom. Unlike
all other mushrooms, these may be rinsed in a colander and dried in a salad spinner.
shittake
• APPEARANCE AND TASTE: Smoky, Full-bodied Flavor, Caps Range from Medium Brown to Black
• BEST USES: In stir-fries; the flavor is strong enough to hold its own with sautéed ginger and garlic.
• DID YOU KNOW?: Nearly impossible to overcook. The stems are too tough to eat, but you can use them to
flavor stocks and sauces before discarding them.
Page 30 • Fall 2018
Source: realsimple.com / Bradley Darnell Kohl Wholesale Corporate ChefMushroom SAUCE
Yield: 1 Gal
Ingredients:
4 lb. fresh mushrooms
8 oz. margarine
2 oz. onions, minced
4 oz. flour, all-purpose
2 quarts chicken stock, hot
2 cups milk or cream
Salt, to taste
Directions:
Clean, trim and slice mushrooms.
Melt margarine. Sauté onions and mushrooms.
Add flour and blend. Cook 5 minutes.
Add stock and milk while stirring with wire whip.
Cook until thickened.
Taste for seasoning. Add salt if needed.
Serving suggestions:
Serve over tender steak as a finishing sauce or
grilled chicken with potatoes and spinach.
Page 31 • Fall 2018
Source: realsimple.com / Bradley Darnell Kohl Wholesale Corporate ChefROOT
VEGETABLES
THE TREASURES OF FALL
Many of us are familiar with our veggies and often try to incorporate them into our meals for better
health and vitality. In addition to health benefits, vegetables add amazing flavor and a hearty bite...
especially Autumn-grown vegetables of the root family! Many of these root vegetables are already
fan favorites but many of us are unfamiliar with the term. A root vegetable is simply a vegetable that
grows underground and produces a leafy green stem that grows above ground for harvesting. These
underground treasures can replace grains and provide us with healthy carb options for our meals.
We have a whole plethora of great recipes and fun facts to learn about roots in this issue. Grab your
trowel and let's dig deeper into the world of root veggies!
Barbecue Carrots
Ingredients:
3 Tbsp. dark brown sugar • 1 Tbsp. smoked paprika • 2 tsp. cumin • 1 tsp. celery salt • 1 tsp. sugar • 1 tsp. onion powder
1/4 tsp. cayenne powder • 1 tsp. each, salt & pepper • 1 lb. carrots • 3 Tbsp. olive oil • 1/3 cup pecans • 1/2 cup plain Greek yogurt
2 Tbsp. buttermilk • 1 Tbsp. chopped dill • 2 tsp. lemon juice
Directions:
Combine spices and sugar in small bowl. Wash and slice carrots in half, boil until tender (about 4 minutes). Drain carrots and add
olive oil and spice mixture to coat and toss. Let cool to room temperature. Preheat oven to 350°F and toast pecans 8 minutes or until
fragrant. Let cool, coarsely chop, set aside. Make yogurt sauce by combining yogurt, buttermilk, lemon juice and dill in small bowl.
Season to taste with salt and pepper. Preheat grill to medium-high heat. Grill carrots, cut side down for 3-4 minutes. Remove and top
with yogurt sauce and pecans.
Page 32 • Fall 2018
Source:bonappetit.com/cookscountry.comDid you know?... carrots are part of the parsley family and come in an array of colors. The first orange carrots were bred by Dutch farmers in the 17th century to honor the royal House of Orange. Page 33 • Fall 2018
Did you know?... potatoes are from the perennial Solanum tuberosum. This is the world’s fourth largest food crop, following rice, wheat and maize. The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C. Parmesan roasted potatoes Ingredients: 3 lbs. roasted redskin russet potatoes • 1/2 cup olive oil • 1 tsp. Kosher salt and fresh ground pepper • 4 oz. finely grated Parmesan 1 tsp. lemon zest • 1 Tbsp. fresh lemon juice • 3/4 cup chopped, fresh parsley • 1 tsp. crushed red pepper flakes Directions: Place a rack in upper third of oven. Preheat to 400°F. Wash and cut potatoes in half. Toss potatoes and oil in large bowl and season with salt and pepper. Place potatoes, cut side up on a wire rack and set inside a rimmed baking sheet. Roast until golden brown and cooked through (about 30-35 minutes). Transfer to bowl and toss with Parmesan. Return Parmesan tossed potatoes to rack and roast until the cheese is brown and crisp (about 10-12 minutes). Remove from oven and let cool slightly. Toss in bowl with parsley, lemon juice and red pepper flakes. Top with lemon zest just before serving. Page 34 • Fall 2018 Source:bonappetit.com/cookscountry.com
Sweet potato and squash soup
Ingredients:
1/2 cup butter • 2 butternut squash, peeled, seeded and cubed • 2 sweet potatoes, peeled and cubed • 2 carrots, peeled and chopped
2 stalks of celery, chopped • 2 sweet onions, chopped • 4 gloves garlic, minced • 8 cups chicken stock • 6 small bell peppers, chopped
1-2 tsp. salt and pepper (or to taste)
Directions:
Melt butter in large pot over medium-high heat. Cook and stir in butternut squash, sweet potato, carrot, celery, onion and garlic in
hot butter until lightly browned (about 5 minutes). Pour chicken stock into mixture and add sweet bell peppers. Bring to a boil and
reduce heat to low. Cover and simmer until squash and potato are tender (about 40 minutes). Use blender or immersion blender to
puree until smooth. If using a blender, fill no more than half full at a time and return to pot after pureed. Season with salt and pepper.
Did you know?...
sweet potatoes
are high in many important nutrients. Fiber, vitamin C, vitamin A,
vitamin E, vitamin K, calcium and iron are all part of their nutrient
dense listing! You can even eat the skin (when cleaned).
Page 35 • Fall 2018
Source: allrecipes.com/cookscountry.com33249 Page 36 • Fall 2018
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Page 37 • Fall 2018Gen Z
Gen Z High School
High School students are
students seeking
have a high different
willingness forms,
to try texture, and
unique mashup
global experiences
flavors 1 all in one
meal item 1
>50
of High School
%
34 %
Sometimes/
33% Almost
every day
Regularly it’s available
students2
would choose TOP N GO
over nachos, tacos, salads
23%
Occasionally
Every day it’s
available (7%)
and sandwiches every time. Never (3%)
How often High School students
¹Sources: Technomic Generation Z and Its Impact on Foodservice;
Technomic 2015 Flavor Consumer Trend Report
would purchase Top N Go.2
²Source: Student Recipe Research, P&K Research, November 2016 © 2017 PepsiCo, Inc.
Page 38 • Fall 2018Page 39 • Fall 2018
stuffed for
the holidays
It's that time again! Roasted turkey, sweet yams, tangy cranberry relish.... Thanksgiving is here!
The first Thanksgiving menu consisted of wild goose or duck, wild turkey, deer, flint corn, fish, shellfish and eels. Our meals have come
a long way since the first feast in 1621. We all know that this food-filled holiday is ALL about the sides. Yeah, yeah we know that the
turkey is also delish - but the sides really steal the show. While some families enjoy Thanksgiving at home with their own crowd, others
venture out to seek their meal at restaurants. Over 46 million travel to celebrate the Thanksgiving holiday. That means, whether in
search of a meal or starving from jetlag they'll be looking for one amazing dish to satisfy that craving! This year, think about delighting
your customers by amping up your star turkey with a side of warm, comforting stuffing.
Gluten-Free Chex Stuffing Kellogg's Apple Stuffing
1/4 cup butter • 3 cups diced yellow onion 1/2 cup butter • 1/2 cup finely chopped onion
2 cups diced celery • 2 tsp. garlic powder 2 1/2 cups finely choped, peeled apples
2 tsp. pepper • 1/2 cup sage 1 cup finely cut celery • 1 tsp. salt • 1/2 tsp. pepper
6 cups no salt, gluten-free, chicken stock 1 Tbsp. + 1 tsp. poultry seasoning
2 tsp. no salt, gluten-free, seasoning 1 cup low sodium tomato juice or chicken broth
17 cups Corn Chex 4 3/4 cup dry bread cubes • 5 egg whites
12 cups Kellogg's Corn Flakes (crushed = 6 cups)
Kohl #34460
Kohl #34460
Heat butter in sauce pan on medium heat, sauté
onion and celery. Add chicken stock, simmer for Heat butter in sauce pan. Add onions, apples,
5 min. on low. Remove from heat, set aside. Add celery and cook until tender. Do not brown. Stir
remaining ingredients to large stainless bowl. in seasonings. Remove from heat. In large mixing
Pour stock over ingredients and fold with rubber bowl combine tomato juice, cereal and bread
spatula. Place in greased, 2 in. deep hotel pan cubes. Beat egg white until stiff, fold into cereal
Page 40 • Falland
2018
cover with foil. Bake in standard oven at mixture and onion mixture. Use to stuff poultry
300°F for 75-80 minutes. or fish and bake accordingly.Page 41 • Fall 2018 Source: chex.com/kelloggs.com
“ holidays start
with stuffing
UNCLE BEN’S® Stuffing was developed specifically
for foodservice to deliver delicious flavor and
moist texture in the most challenging BOH
”
situations. Delicious on its own or as a base, it’s
versatile and easy to prepare. Just add water.
$1500 UNCLE BEN’S® Stuffing Rebate
MARSFoodservices.com
For purchases September 9, 2018–December 31, 2018
Roasted Turkey
and Stuffing Sliders Contact Adam Bierley at Adam.Bierley@effem.com
Quinoa and Ancient Grains
Mediterranean Wrap
© 2018 Mars or Affiliates
Page 42 • Fall 2018Menus Made Here
Let Smithfield help craft your menu
with irresistible signature dishes.
When it comes to building your menu, let Smithfield
be your unparalleled source for everything pork. Our
vast portfolio includes choices from fresh pork for
total preparation control, to fully cooked options that
save time and labor. In addition, our team of culinary
professionals is always on hand to offer you the
insights and know-how to keep you on the leading
edge of current industry trends. And our Innovation
Center continually develops on-trend product
solutions to meet customers’ evolving demands.
For more information about Smithfield products,
call Kohl Wholesale at 217-222-5000.
Smithfield “Pork. Solved.” Mobile App
Now Available! Download it today!
©2018 Smithfield
Page 43 • Fall 2018mac
cheese
The decadence found in the delicious pairing of traditional pasta, creamy cheese and divine butter is simply
unmatched. Mac & cheese is the perfect, comforting dish for ALL times, but especially fall. Although the original is
always a crowd-pleaser, there are other ways to approach this dish. Whether we incorporate a protein and decide
to classify the dish as an entree or add a few choice ingredients to spruce it up as side, the options are bountiful.
The flair in these dishes is sure to put a smile on customer's faces while still maintaining a sense of familiarity.
Looking for a carb-happy, comfort food? You'll find that here! Having trouble catering to niche groups such as
vegans and dairy free patrons? We'll help! Whatever trend you're looking to follow, finding a new gourmet recipe
in this issue is guaranteed.
Macaroni pomodoro & Bacon
Ingredients:
1 (5 lb.) bag Mrs. Gerry's Premium Macaroni & Cheese Kohl # 39707
1 cup real bacon bits
2 cups diced fresh tomatoes
Directions:
Heat macaroni according to package directions. In a large
saucepan, combine hot Premium Macaroni & Cheese, bacon and
tomato; heat to 165° to 180°F & serve.
Source: mrsgerrys.com/recipes
Page 44 • Fall 2018Page 45 • Fall 2018
shrimp alfredo mac Ingredients: 1 (5 lb.) bag Mrs. Gerry’s Gourmet Macaroni & Cheese Kohl # 39709 2 cups plain Panko bread crumbs 2 Tbsp. butter 1 lb. cooked, peeled and deveined medium shrimp 1 tsp. minced garlic (or to taste) 1 cup (4 oz.) shredded Parmesan cheese Directions: Preheat oven to 400°F. Heat Mrs. Gerry’s Gourmet Macaroni & Cheese according to package directions. While Macaroni & Cheese is heating, melt butter in medium skillet over medium-low heat. Add Panko bread crumbs; stir to combine. Continue stirring frequently until crumbs are golden brown. Remove from heat. Carefully pour hot Macaroni & Cheese into a greased half pan. Gently stir in shrimp and garlic; top with buttered bread crumbs. Bake for 15 to 20 minutes or until shrimp is hot and crumbs are deep golden brown. Serve immediately or maintain at 165° to 180°F. Makes 12 to 14 servings. Source: mrsgerrys.com/recipes Page 46 • Fall 2018
mac & cheese pizza
Ingredients:
1 unbaked pizza crust
1 (5 lb.) bag Mrs. Gerry's Premium Macaroni & Cheese Kohl # 39707
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup bacon bits
Directions:
Preheat oven to 350°F. Arrange Mrs. Gerry's Premium Macaroni & Cheese on top of unbaked pizza crust. Sprinkle
with shredded mozzarella and cheddar cheese. Top with bacon bits and bake according to crust directions or until
pizza reaches a minimum of 165°F. Cheese should be melted with golden brown hue and bacon should be crisp.
Do not over bake.
Source: mrsgerrys.com/recipes
Page 47 • Fall 2018TRY THESE healthier ALTERNATIVES
Pasta a versatile base that allows us to create a wide variety of
delicious dishes. In today's market, creating a traditional comfort
food favorite with more vitamins, protein and fiber may be
appealing to a larger group of individuals than in past decades.
These "healthier" options create an appeal that draws the customer
in and makes them feel good about a balanced meal. It’s common
to change recipes by adding raw ingredients in preparation or
through the process of food fortification or enrichment. The
practice of food fortification and enrichment deliberately increases
the content of a nutrient in a food to improve the nutritional
quality. Enriched foods specifically add nutrients back in that can
be lost during processing. Among some of the most common
fortified foods are cereals, milk and dairy products, fats and oils
and teas/beverages. An often overlooked fortified food is pasta.
A cup of enriched pasta contains important nutrients including
iron (necessary for red blood cell production) and B-vitamins (a
group of nutrients required to convert carbohydrates into energy)
such as thiamine, niacin, riboflavin and folic acid. Traditional
pasta is usually made with just two ingredients, enriched durum
wheat semolina and water. This simple ingredient list makes pasta
the perfect candidate for a great tasting dish without added fat,
sugar or preservatives. Additionally, there are many whole grain
& unique vegetable-based pastas. These various pastas provide
us with protein, complex carbohydrates and fiber, which results
in a low glycemic index. Why does this matter? Foods with a
low glycemic index provide a slower release of energy, meaning
customers won’t get the dreaded post-meal “crash.” Whether
using raw ingredients in a recipe or using a fortified pasta product
or whole grain pastas, the following mac & cheese creations can
boost sustained energy.
• Change up the shape and cut of the pasta, traditionally the elbow
cut is popular with macaroni. The Cavatappi cut will impress.
• Incorporate whole grains, and/or pastas fortified with protein and
fiber. 25 grams of fiber day is recommended for optimal health.
Kohl#68794 Whole Grain Elbow Macaroni
Kohl#35363 Whole Grain Penne
Kohl#04884 Rigatoni Spinach
• Vary vegetables! For color, add bite size broccoli florets, for a
milder veggie option add cauliflower. For a slightly sweeter version
blend butternut squash into the cheese discreetly or proudly
depending on your clientele.
• Incorporate Mexican inspired cuisine with drained black beans,
sweet corn kernels, fresh tomatoes and/or salsa, with cumin and
chili powder. Festive food is fun.
• Mix in ground turkey, chicken or lean beef to increase protein,
top it with sliced jalapeños and crushed red pepper or add your
favorite legume/bean and crushed dried rosemary to serve a
hearty entrée. Mac & cheese is not just a side dish.
Page 48 • Fall 2018 Source: WHO, FAO, Academy of Nutrition & Dietetics/Rebecca Shinn RD, LDNvegan mac & cheese
Ingredients:
4 cups whole grain elbow macaroni
4 cups Rich's Plant Based Cooking Creme Kohl # 07577
3 cups Daiya, dairy-free shredded cheddar cheese alternative
Bread crumbs (optional)
Directions:
Boil Rich's Plant Based Cooking Creme and cheese together until the cheese is melted. Mix in pasta.
Can be served as is or baked in a baking dish (covered with foil) at 350°F for 30 minutes.
Top with bread crumbs if desired.
Source: richsfoodservice.com
Page 49 • Fall 2018Ever
What Oreo®
can do for
your menu?
Page 50 • Fall 2018Page 51 • Fall 2018
S'MORES
Gooey. Toasty. Delicious.
Brisk, cool breeze. Warm campfires. Toasty s'mores....It's fall!
This treat is packed with bite-sized goodness and tons of nostalgia. But where did the s'more come from? With a
little digging, we found that the original credit for the s'more goes to Loretta Scott Crew, a troop leader from the Girl
Scouts. Her original recipe to feed her 16 member troop called for 16 graham crackers, 8 bars of plain chocolate and 16
marshmallows. The recipe was included in the 1927 "Tramping and Trailing with the Girl Scouts" guidebook along with
the instructions, "Toast the marshmallows to a "crispy, gooey state." Then, put the marshmallow on top of a chocolate
bar in between two graham crackers and, viola, you've got a Some More." Today, the name has been shortened but the
goodness remains the same. While it may not be the most practical idea to serve your customers around a campfire, we
have tips and tricks to reinvent this timeless treat that you and your patrons are sure to love.
Source: foodandwine.com
Page 52 • Fall 2018Page 53 • Fall 2018
Deluxe S'mores
Cinnamon Rolls
Ingredients:
Rich's 4 oz. Traditional Cinnamon Rolls
Kohl # 09162
2 cups marshmallow fluff
1 cup mini, semisweet chocolate chips
1 cup regular semisweet chocolate chips
2 cups mini marshmallows
1/4 cup graham cracker crumbs
Directions:
Preheat oven for cinnamon rolls.
Unroll the dough one roll at a time and spread
with marshmallow fluff. Sprinkle regular
chocolate chips and re-roll each roll. Place on
S'mores Skillet Brownies baking sheet and bake according to package
directions.
Ingredients:
Remove from oven and top with mini
Graham Cracker Crust: marshmallows and mini chocolate chips. Set
1 1/2 cup graham cracker crumbs oven to broil and place baking sheet back in
6 Tbsp. butter, melted the oven.
1/3 cup sugar
Broil for 1 -2 minutes until marshmallows start
Brownie Center: to brown. Remove from oven. Let slightly cool
General Mills Brownie Mix Kohl # 31210 and drizzle with melted chocolate.
Topping: Add the finishing touch with graham cracker
2 egg whites, room temperature crumbs sprinkled on top.
1/2 cup sugar
1/2 tsp. cream of tartar Serve warm.
1 tsp. pure vanilla extract
Directions:
Preheat oven to 350° F.
Crust: Mix graham cracker crumbs, melted
butter and sugar together with a spatula in a
medium bowl until combined. Mixture will be
thick and sandy. Press evenly into greased iron
skillet. Pre-bake for 8 minutes. Remove from
oven.
Brownie Center: Follow instructions per
General Mills box recipe. Pour batter into the
crust and bake as directed. Refrigerate extra
batter.
Topping: Place egg whites, sugar and cream
of tartar in a heatproof bowl. Set bowl over
saucepan filled with 2 in. of simmering water.
Whisk constantly for 4 minutes. Transfer
to electric mixer and beat on high for 4-5
minutes or until soft peaks form. Add vanilla
and combine. Spread on baked brownie and
Page 54 • Fall 2018
toast with kitchen torch.
Source: delish.com /Pumpkin Pie
S'mores Bars
Ingredients:
1 Pillsbury Frozen Pie Dough Sheet
GM # 10145
1 cup semisweet chocolate chips
3 1/2 cups pumpkin puree
1 3/4 cups sugar
4 eggs
2 1/2 cups evaporated milk
1 1/3 pumpkin pie spice
Directions:
Preheat oven to 325° F/ 375° F.
Crust: Thaw pie dough, covered, at room
temperature 15-30 minutes until flexible
or refrigerate over night. Press dough into S'mores Bars Kohl # 69906
bottom of greased 2 in. half hotel pan; Rich milk chocolate chunk brownie studded
sprinkle chocolate chips evenly on top. with marshmallows on a graham cracker
crumb crust with a luscious marshmallow
Filling: Whisk pumpkin puree, sugar, eggs, drizzle and graham sprinkle.
evaporated milk and pumpkin pie spice
together in mixing bowl. Pour into crust • Hand-finished for an upscale, gourmet
and bake at 325° F for 50-60 minutes in a appearance.
convection oven or 375° F for 65-75 minutes
in a standard oven. Rotate pan one-half turn • An indulgent take on a classic treat
after 25 minutes of baking. loaded with rich milk chocolate chunks and
marshmallow bits.
Topping: Remove from oven and immediately
sprinkle with marshmallows and crushed • Versatile, thaw-and-serve format makes it a
graham crackers. Bake an additional 2-3 perfect grab-and-go dessert.
minutes and serve.
• Packaged in a perfect-serve tray that folds
flat with cutting guides for easy portioning.
Directions:
Store frozen until ready to use. Remove
tray(s) from freezer and unwrap. Loosen
product from sides of tray with knife. Lift end
flaps to unlock tabs and flatten tray. Cut bars
into desired portions, using serrated knife;
dip knife in hot water and wipe clean after
each cut. Thaw covered for 2 hours at room
temperature or 8 hours in the refrigerator.
NOTE: For easier cutting let stand at room
temperature for 15 minutes. For quick thaw:
separate bars and place on tray; cover and
thaw at room temperature for about 1 hour.
Wrap unused bars and store.
TO HEAT AND SERVE: (1000 watt
Microwave) Heat 1 thawed slice on a
microwave-safe plate on HIGH power: From
refrigerated: 15-20 seconds. Let stand in
microwave 1-2 minutes. Page 55 • Fall 2018
Source: delish.com /Divine
Dessert
With a chill in the air, fall is here and with it comes the excitement of carving
pumpkins, indulging on Halloween candies and desserts, stuffing ourselves with
Thanksgiving turkey and wrapping up next to a cozy campfire. We make these
traditions uniquely our own, capturing our favorite memories with each season. Fall
is notorious for divine comfort food and amazing flavor profiles that soothe the soul.
Treat your patrons to decadent dishes that feature classic fall flavors such as pumpkin,
apple, maple and ginger. These indulgences will entice their taste buds and quickly
become favorite menu staples season after season.
Page 56 • Fall 2018Classic Pumpkin Pie
Ingredients:
1 pie crust
4 large eggs
3/4 cup sugar
1 Tbsp. cornstarch
2 tsp. cinnamon
1/4 tsp. cloves
1/8 tsp. salt
5 oz. Libby Pumpkin Puree
1/2 cup heavy cream
Directions:
Bake pie crust according
to package directions.
Preheat oven to 350°F.
In a medium bowl, whisk
the eggs, sugar, cornstarch,
cinnamon, cloves and salt
until smooth. Whisk in
pumpkin puree and cream.
Pour filling into crust. Bake
for 45 minutes until custard is
Page 57 • Fall 2018
Source: foodandwine.com set. Place on rack to cool.Pumpkin Roll
Cake Ingredients:
1/4 cup powdered sugar
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt
3 large eggs
1 cup sugar
2/3 cup Libby's Pumpkin Puree Kohl #13382
1 cup walnuts, chopped (optional)
Filling Ingredients:
8 oz. cream cheese, room temperature
1 cup powdered sugar, sifted
6 Tbsp. softened butter
1 tsp. vanilla extract
Powdered sugar (optional for decoration)
Directions:
Preheat oven to 375°F. Grease 15 x 10 in.
jelly-roll pan; line with wax paper. Grease and
flour paper. Sprinkle a thin, cotton kitchen
towel with powdered sugar. Combine flour,
baking powder, baking soda, cinnamon,
cloves and salt in small bowl. Beat eggs and
Pumpkin Gingersnap
Tiramisu
sugar until thick; add in pumpkin. Stir in flour
mixture, spread evenly into pan and sprinkle
with nuts. Bake for 13 to 15 minutes until
cake is springy. Immediately loosen and turn Ingredients:
cake onto prepared towel. Carefully peel 3 1/2 tsp. unflavored gelatin
off paper and roll cake and towel together. 2 Tbsp. water
Cool on wire rack. For filling, beat cream 6 large egg yolks
cheese, powdered sugar, butter and vanilla 1/4 cup + 2 Tbsp. cornstarch
until smooth. Carefully unroll cake and 1/4 tsp. salt
spread filling. Re-roll cake, wrap in plastic 1 1/2 cups + 1 Tbsp. sugar
and refrigerate at least 1 hour. Sprinkle with 1 qt. whole milk
powdered sugar before serving. 15 oz. Libby's Pumpkin Puree Kohl #13382
1 Tbsp. vanilla extract
3/4 tsp. cinnamon
1 lb. mascarpone
3 Tbsp. apple brandy
1 1/4 lbs. gingersnaps + 1/4 lb. crushed
Directions:
In a small bowl, sprinkle gelatin over water
and let stand for 5 minutes. In a large bowl,
whisk the yolks, cornstarch, salt and 1 1/2
cups sugar until the sugar is moistened. In a
large saucepan heat the milk until steaming.
Whisk 1 cup of hot milk mixture into the yolk
mixture. Pour mixture into the milk saucepan
and cook over moderate heat until boiling
and thick. Whisk in the pumpkin puree and
cook, whisking for 1 minute. Remove from
heat, whisk in gelatin, vanilla and cinnamon.
Whisk in mascarpone. In microwave-safe
bowl, heat brandy with remaining Tbsp. of
sugar on high for 10 seconds until sugar is
dissolved. Arrange 1/3 of whole gingersnaps
in a 9 x 13 x 2 1/2 in. baking dish. Brush
gingersnaps with brandy mixture and top
with 1/3 of pumpkin mixture. Repeat two
more times. Sprinkle half of the crushed
gingersnaps on top and press plastic wrap
directly on surface. Freeze overnight. Let
tiramisu stand at room temperature for 6
hours, until thawed. Sprinkle with remaining
Page 58 • Fall 2018 crushed gingersnaps; serve.
Source: foodandwine.comMaple Upside-down
Cake
Ingredients:
1 cup Lyons Maple Syrup Kohl #23250
2 Granny Smith apples,
(peeled, cored and cut into eighths)
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 large eggs
3/4 cup buttermilk
1 Tbsp. vanilla extract
1 1/2 sticks unsalted butter, softened
1 1/3 cups sugar
Crème fraîche. for serving
Directions:
Preheat the oven to 350°F. Butter and flour
a 10 in. round cake pan. In a large saucepan,
bring the maple syrup to a boil over high
heat, then simmer over low, 20 minutes. Pour
thickened syrup into the cake pan. Arrange
the apples in the pan in 2 concentric circles,
overlapping them slightly. In a bowl, whisk
Skillet Apple Fritter the flour, baking powder, baking soda and
salt. In a glass measuring cup, whisk the eggs
with the buttermilk and vanilla. In the bowl
Ingredients:
of a standing electric mixer fitted with the
Cooking spray
paddle, beat the butter and sugar at medium
Approx. 16 oz. Pillsbury Southern Style Biscuit
speed until fluffy, about 3 minutes. Beat in
Dough Kohl #09116
the dry and wet ingredients in 3 alternating
1/2 cup cinnamon sugar
batches until the batter is smooth; scrape
2 Tbsp. butter
down the side of the bowl. Scrape the batter
3 apples, finely chopped
over the apples and spread it in an even layer.
1/4 cup brown sugar
Bake the cake for 1 hour, until golden on top
1 tsp. cinnamon
and a toothpick comes out clean. Let the cake
1/8 tsp. salt
cool on a rack for 45 minutes. Place a plate on
Vanilla ice cream & caramel for serving
top of the cake and invert the cake onto the
plate; tap lightly to release the cake. Remove
Directions:
the pan. Let the cake cool slightly, then cut
Preheat the oven to 350°F. Spray skillet with
into wedges and serve with crème fraîche.
cooking spray. Remove biscuits from package
and cut into 4 sections. Form into balls and
roll in cinnamon sugar. Place in skillet. In
a different skillet, melt butter. Add apples,
brown sugar, cinnamon and salt. Cook until
apples are tender, about 5 minutes. Spoon
apples on top of biscuits in skillet and bake
until golden brown, about 30 minutes. Serve
warm with two scoops of ice cream and
drizzle with caramel sauce.
Page 59 • Fall 2018
Source: delish.comky Blue Bakery Sky Blue Bakery Sky Blue Bak
Two New Whole Grain Reasons To Love Sky Blue...
Whole Grain
Strawberry Scone
2 Gr. Eq.
Whole Grain
Oatmeal Square
2 Gr. Eq.
...And over 80 delicious longstanding ones, ask us about them!
818.713.1946 • skybluebakery.com
KOhls.indd 1 6/5/2018 2:49:00 PM
*ALL items are PEANUT FREE!*
Page 60 • Fall 2018
Solo® Ultra Clear™ Cup, Cup Insert and Lid
Creating grab 'n' go
solutions just got easier
PF35C1CP
662TP PF35C1 TP12 PF35C1CP
Kohl Item Dart Item Case Case Case Cube Case Weight
Number Number Description Bag Pack (ft3) (lbs) Use with
Combo Packs
PF35C1: 100 PF35C1: 500
Grab 'n' Go Kit with Single-Compartment Insert 662TP
60587 PF35C1CP TP12: 50 TP12: 500 3.1 22.9
Contains TP12, 662TP, PF35C1 (included)
662TP: 100 662TP: 500
www.dartcontainer.com Page 61 • Fall 2018You can also read
