ResourcerThe

January-March 2013

“Large Enough to Serve. . . Small Enough to Care”

Wholesale Foods

It is All About the

Seafood!

It’s MardI Gras tIMe

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Paul’s Perspective Pg 3Endless Opportunities with SCA Pg 4Appetizers and Game Foods Pg 6-7 Everything you need for Mardi Gras Pg 8-9It Is All About the Seafood Pg 10-14

January 2ndSugar Bowl February

3rdSuper Bowl

February 14th

Valentine’s Day

February8th

Mardi Gras

March 17thSt. Patrick’s

Day

Important Upcoming Dates to Remember

2013

www.s-wfoods.com 3www.s-wfoods.com

I would like to personally wish every one of you a happy new year. Our team is ready to help you roll in the new year as we approach spring. We are looking forward to working with you guys as you begin making your preparations for Mardi Gras and Lent.

As a Louisiana owned distributor, we know how important it is to provide you with quality seafood. Over the past few years, the demand for local seafood has continued to increase. This is why S&W has continued to grow our seafood product lines to meet your needs. S&W launched our very own private label Captain Frank’s Shrimp, as well as, Captain Frank’s Catfish, and Oysters. If you are looking for quality local shrimp S&W has what you need. Our Captain Frank’s Shrimp is always local, all white gulf shrimp.

If you’re interested in finding out more about our exclusive seafood line ask your salesman for more information.

Have a great spring everyone. As always thank you for your business.

Sincerely,

Paul Spalitta

Happy New Year!!

Call Us Today 985-542-44444

Design Your Own AD-a-Glance Tool Brings Fresh Value to Industry’s Top Napkin Dispenser System

Promote weekly specials or create ads for nearby businesses – just two of the countless ways the free AD-a-Glance Customizer tool from SCA’s Tork brand can help boost sales.

Start customizing your AD-a-Glance atwww. torkusa.com/adaglance !

SCA, the makers of the Tork® brand of away-from-home paper products, offers customers a new window of opportunity to promote in-restaurant specials or generate extra revenue with the market-leading Tork Xpressnap® dispenser family. With unlimited design options, the free Xpressnap® AD-a-Glance® Customizer tool allows restaurants and food-service providers to frequently change displays in the Xpressnap’s AD-a-Glance window for seasonal, special or simply impromptu promotions.

The new Xpressnap AD-a-Glance customizer tool allows restaurants, food courts, stadiums and other foodservice venues to use the napkin dispenser display to brand an environment any

way they choose. Tork’s easy-to-use website offers 100 customizable templates – with more to come – and the ability to create your own AD-a-Glance design, making it simple and desirable to change the window display often at no cost to the business. Restaurants can use the large display window to promote dessert and drink specials, while coffee shops can use the display to showcase upcoming events or generate new revenue by selling the display space to nearby businesses. “One reason Xpressnap is so popular in the foodservice industry – there are more than 3 million placed across North America– is because it provides more value than any other napkin dispenser system,” said John Drengler, Vice President Product and Marketing for SCA AFH Professional Hygiene North America. “We continue to innovate with the market-leading Xpressnap line and know our customers will love the ability to create their own AD-a-Glance display based on the needs of their business. We expect the AD-a-Glance customizer tool will be very popular, adding to the Xpressnap’s established cost-cutting efficiency.”

www.s-wfoods.com 5

Save Time and Reduce Waste with Pillsbury® TubeSet® Muffi ns Quick Thawing• 3-hour thaw time vs. 24 hohohoururs s fofooooor r r papapap ililils¹s¹s¹

Less Waste• Pillsbury TubeSet Muffi ns usse e 86% % lelessssss pplalalaastststicicicc

than 18-pound pails²

• Squeeze right from the tube - no scocoopopining,g no messy clean up

Easy Variety • Available in 19 indulgent fl avors

• 3 lb size allows for smaller batches (and more vvarara ieieeetytyty) ) )

• Each 3 lb tube yields 16 x 3 oz muffi ns (or 12 x 44 o oozz z mumumuffiffifif nnns)s)s))s)s

• Great for slower turning fl avors and smaller quantntititieieesss

¹ Thaw individual tube in refrigerator or cooler until soft (approximately 3 hours).

² Based on comparison of TubeSet® plastic weight to 18-pound pails for equivalent muffi n battatter ver vr volumolummo e. e. eCorrugate weight not included due to high recyclability.

©2010 General Mills A20902 0510

PREMIUM PILLSBURY QUALITY IN A CONVENIENT, EASY-TO-USE FORMAT!

Cream Cheese Quick Bread• Pipe muffi n batter into

well-sprayed loaf pan, approximately 1⁄1 2⁄⁄ to 2⁄2 3⁄⁄ full.

• Pipe sweetened cream cheese fi lling down thecenter of the loaf and marble into batter.

• Bake times will vary depending on size of loaf.

Customized Muffi ns• Pipe batter into muffi n

tray.• Before baking, top with

streusel, nuts, or sugar.

• Bake.

Filled Muffi ns• Pipe batter into muffi n pan to ¼ full.• Add spoonful of cream cheese or jam.

• Cover with batter to ½ full.• Bake.

Please refer to case for handling instructions.

For more great recipe ideas using Pillsbury Muffi ns,

visit generalmillsfoodservice.com

Pillsbury® TubeSet® Muffi ns

Call Us Today 985-542-44446

Game Day Winners

Bacon & Blue Cheese Biscuit Bread Pudding

DirectionsCut biscuits into large dice and place in mixing bowl.Add blue cheese, peppers, onions, corn, bacon and black pepper. Mix using a rubber spatula.Transfer biscuit mixture to a greased steam table pan (12 x 20 x 2 ½ inch).Slightly beat eggs in mixing bowl. Add milk and mix thoroughly. Pour mixture over biscuits.Bake as directed until golden brownBAKEConvection oven* 300ºF 40-50 minutesStandard oven 350ºF 50-60 minutes_________________________Rotate pans in convection oven one-half (180º) turn halfway through bakingFinishingServe warmGarnish with jalapeno slices if desired.

Servings: 35 servings (1 full steam table pan)

Yield: 6 Servings, 3 Pinwheels eachIngredients4 oz. thinly sliced ham2 Tbsp. chopped fresh basil1 sheet frozen prepared puff pastry, thawed3/4 cup shredded Gruyere cheese1 egg, beatenFresh basil leaves (optional)

Directions1. Spread ham evenly over puff pastry, leaving 1/4-inch edge on all sides. Sprinkle with cheese and chopped basil.2. Roll up pastry starting on one long side. Brush with beaten egg to seal edge.3. Wrap in plastic wrap. Refrigerate 1 hour.4. Preheat standard oven to 400°F. Remove plastic wrap, and cut pastry into 1/2-inch thick slices. Place on parchment paper-lined sheet pan. Bake 13 to 15 minutes or until browned.5. Plate 3 pinwheels per serving. Garnish with basil leaves and serve.

Ingredients Pillsbury® Fully Baked Golden Butter-milk Biscuits (6235)

16 each 2.25 oz biscuits

Blue Cheese Crum-bles

2 ½ cups

Green Pepper, diced 2 cups Onion, diced 2 cups Corn 2 cups Bacon, fully cooked and diced

1 cup

Black Pepper ½ tsp Eggs 8 ea Milk 8 cups

Ham & CheesePinwheels

www.s-wfoods.com 7

Half-Time Treats

DirectionsSlightly thaw Cinnamon Roll and unroll into a dough rope; fold rope in half lengthwise. Twist dough in a spiral, and shape into a circle. Place on cookie sheet. Repeat; placing 2 inches apart

BAKEConvection oven* 300ºF until golden brown_________________________*Rotate pans in convection oven one-half (180º) turn after 3 minutes of baking

Finishing IdeasCool completely.String ice with melted Gold Medal Vanilla RTS Icing.Sprinkle with purple, gold, and purple sand-ing sugar before the icing cools and dries.(See Pg 9)

MInI KInG CaKes

Ingredients 2 slices Texas toast, lightly toasted1 tablespoon(s) chipotle mayonnaise1/2 cup(s) shredded lettuce5 ounce(s) AUSTIN BLUES® Beef Brisket , sliced2 slices Texas toast, lightly toasted

DirectionsOn each bread slice, spread equal amounts of the may-onnaise. Arrange half of the lettuce on 1 bread slice and top with brisket. Arrange the remaining lettuce on the other bread slice and top with the tomato slices. Press the bread slices together and cut in half diagonally. Transfer to a plate and serve. If you wish to serve it open-faced, assemble the sandwich on the plate.

Texas Style B.L.T. (Brisket, Lettuce, Tomato)

Call Us Today 985-542-44448

MardI GrasIf you live in Louisiana, you know

a king cake when you see it. The oval shaped cinnamon spiced

dough, covered in sweet icing and topped with purple, green and gold sprinkles has been a tradition of Mardi Gras for many years.

The origin of the King Cake began in 12th century France as a homage to the three kings, Gaspar, Melchoir and Bathasar, who bared gifts to Christ 12 days after Christmas. Because of this, the traditional season for serving King Cakes begins at the end of the twelve days of Christmas, and will usually last until Mardi Gras, also known as “Fat Tuesday, the day before the start of Lent.

The tradition of this tasty Mardi Gras treat has been changing over the past few decades. In the 1970’s, new types of fillings were introduced to the classic dessert. “People wanted things that were sweeter and sweeter, and bakers wanted to be different. Before that king cakes looked the same and they were pretty much the same,” says Liz Williams, president of the Southern Food and Beverage Museum in New Orleans. The introduction of fillings has proven to be a success for many bakers. While dozens of different

fillings have emerged, cream cheese filling (with and without additional fruit flavors) has been the most popular filling.

Today, fillings are not the only thing making changes in King Cakes. In the past decade, New Orleans bakers have started to add new twists, such as the miniature King Cakes. The new look has proven to be a huge success for baker Tariq Hanna, who

sells around 2,000 of the cakes each week (500 of those being shipped all over the country) all year around. “Unlike most bakers, we use a Danish. It’s a brioche base, laminated with more butter so it has a higher fat content, making it

much richer and giving that unique texture.”

While many baker’s say the traditional king cake will always remain dominate, new opportunities to increase king cake sales all year around are growing. From a black and gold fleur di lis shaped king cake for football season, Christmas tree cakes, to heart shaped cakes for Valentines, a creative new twist can create endless possibilities. What will your new flavor be?

The New Styles of King Cakes

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King Cake Necessities 93785 GOLD KING CAKE SUGAR 8#

93080 PURPLE KING CAKE SUGAR 8#

93790 GREEN KING CAKE SUGAR 8#

26340 CREAM CHEESE 3#

26342 CREAM CHEESE 30#

10513 CINNAMON DOUGH LOG 9/3#

93032 KING CAKE BOX 14X10X3 100ct

93142 KING CAKE BOX 17 7/8 X13x3.5 50ct

92584 CAKE BOARD 10X14 100ct

93289 CAKE BOARD 17 X 12 100ct

6219 BAVARIAN VANILLA FILLING 6/#10

46255 STRAWBERRY FILLING 6/#10

46190 BLUEBERRY FILLING 6/#10

46265 APPLE FILLING 6/#10

78239 LINER, YELLOW 38X58 X-HVY 50ct78213 LINER, PURPLE 38X58 X-HVY 50ct

78551 STRAW GIANT PURPLE 7.75 WRAP 4/300ct

78552 STRAW GIANT PURPLE 10.25 WRAP 4/300ct

Call Us Today 985-542-444410

“Lent-ovation”A Season of Opportunity

Although Lent has always offered increased sales opportunities for seafood restaurants, this time of year can often times be challenging for quick service operations whose menus may focus mostly on red meats.

If you are one of many restaurateurs whose operations fit this profile, there are some things you can implement to your menus as well. Several national Quick Service Restaurant franchises have had success with embracing new menu items to accommodate their customer’s dietary restrictions during Lent.

The most popular example is McDonalds Filet-O-Fish, a menu item offered at promotional prices during Lent. Other QSR establishments such as Wendy’s, Arby’s and KFC also offer special fish items on the menu during Lent. Looking for a way to incorporate seafood into your QSR? Try adding fish tacos to your menu. They’re a confluence of cultures in one dish, where beer-battered fish meets Baja aioli, and Asian flavors mix with a Tex-Mex presentation. From center-of-the-plate at casual dining to quick-serve portable wraps, fish tacos boast tilapia, mahi mahi and other high-end filets.

While fish is the most popular item offered during lent, other menu items can benefit from promotional offers during this time of year as well. Five Guys for example, pushes their grilled cheese sandwich during Lenten season.

“(Lent) gives you a chance to experiment with a special that can grow into a full-time signature item,” says David Kincheloe, president of the national Restaurant Consultants in Golden, Colorado. David noted one client of his who began offering lobster bisque on Fridays during Lent experienced great success, selling out almost immediately. S&W offers several ready made items, such as alligator bites, that are quick and easy additions to any menu. Items such as these can be used for many applications, from appetizers to side dishes.

From fish tacos, to grilled cheeses to alligator bites, Lent season is the perfect time of year to test out new menu items. Ask your salesmen today for more information on other great menu ideas you can add to your menus for Lent this year.

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Shrimp17132 SHRIMP HEADLESS 16/20 BLOCK 4/5#

17146 SHRIMP HEADLESS 31/35 4/5#

17259 SHRIMP HEADLESS 26/30 4/5#

17519 SHRIMP HEADLESS 21/25 4/5#

17136 SHRIMP PEELED 50/60 4/5#

17179 SHRIMP PEELED 150/200 4/5#

17186 SHRIMP PEELED 60/70 4/5#

17189 SHRIMP PEELED 70/90 4/5#

17981 SHRIMP PEELED 90/110 10/5#

17196 SHRIMP PEELED 130/150 4/5#

17306 SHRIMP PEELED 110/130 4/5#

17494 SHRIMP PEELED 36/40 4/5#

17546 SHRIMP PEELED 31/35 4/5#

17562 SHRIMP PEELED 41/50 4/5#

17277 SHRIMP HEAD ON 10-15 IQF 20#

17279 SHRIMP HEAD ON 26/30 IQF 20#

Catfish17013 FISH CATFISH DOMESTIC 2-3OZ FILLETS #15

17034 FISH CATFISH DOMESTIC 3-5OZ FILLETS #15

17064 FISH CATFISH DOMESTIC 5-7OZ FILLETS #15

17065 FISH CATFISH DOMESTIC BRD STRIPS #15

17091 FISH CATFISH DOMESTIC 9-11OZ FILLETS #15

17116 FISH CATFISH DOMESTIC 7/9 DEEP/SKINED FILLETS #15

17174 FISH CATFISH DOMESTIC 7-9 IQF FILLETS #15

Oysters17110 OYSTERS 1gal

Call Us Today 985-542-444412

54494 Original Fish Fry Breading 50# 54501 N. O. Fish Fry Breading Lemon 50# 54493 Shrimp and Oyster Breading 50#64047 Crab Boil 6/4.5 LB Bags 76475 Chinese Red Pepper 50# 54491 Cajun Gumbo Mix 10/1#54492 Chicken Fry Breading 50# 64039 Seafood Boil 50#

www.s-wfoods.com 13

Non-Food Seafood Items

92936 10x14 Fast Food Tray92938 12x16 Fast Food Tray92811 Oven Mitt92695 Oyster Fork99741 Lobster Cracker93384 Wet Wipes92209 32oz Scoop92232 50oz Scoop93947 24” Paddle93949 36” Paddle93948 60” Paddle92131 8” Skimmer92337 Focus Tray

18007 CRAWFISH ETOUFFEE 2/6#

18017 SHRIMP CREOLE 2/6#

65029 SOUP GUMBO SEAFOOD 2/6#

65031 SOUP SHRIMP AND CORN 2/6#

68461 BASE GUMBO SEAFOOD CREOLE 6/#10

65048 TURTLE SOUP 2/6#

Prepared Gumbo and Soups

Call Us Today 985-542-444414

32205 Mustard Creole Gallon 54462 Jambalaya Mix with Rice 54463 Dirty Rice Mix 64035 Crab Boil Sack Size 64040 Crab Boil Liquid 64250 Crab Boil Pre-Seasoned 76013 White Bean Seasoning

Other Seasonal ItemsBuffet Side Items

27171 APPETIZER CRAB & JALAPENO KICKERS 100/1OZ

69115 CORN COBBETTES 3” SIMPLY SWEET 96CT.

73055 CORN NUGGETS MCCAIN 6/2#

73025 HUSHPUPPIES JALAPEÑO NANA’S 2/5#

73028 HUSHPUPPIES BAKEABLE SWEET CORN 2/5#

72078 FRENCH FRIES 3/8” SEASONED SPICY 6/4.5#

Other Seafood Items17853 GUMBO CRABS 10/1#

17608 TILAPIA 5-7oz 10#

17019 FISH BASA 2-3OZ FILLET IQF CAJUN BOY 15#

17023 FISH BASA 3-5OZ IQF CAJUN BOY 15#

17033 FISH BASA 5-7OZ IQF CAJUN BOY 15#

17043 FISH BASA 7-9 STRIPED PANGASIUS 15#

17271 SHRIMP LARGE BREADED PIECES TAMPA MAID 4/3#

17272 SHRIMP BR TENDER 40/60 TAMPA MAID 4/3#

17276 SHRIMP POP CORN IQF TAMPA MAID 4/3#

17905 CRAB STUFFED SHELLS IW TAMPA MAID 24/4OZ

17932 OYSTERS SEL IQF BREADED TAMPA MAID 4/2#

18099 SHRIMP BREADED-ZATARIAN STYLE 4/3#

18760 SHRIMP BASKET SINGLE STYLE TAMPA MAID 12/8OZ

www.s-wfoods.com 15

C A F É C L A S S I C Croissants

NEWWholesale Foods

1-800-448-4582www.s-wfoods.com