Product Guide Presenting a Superior Line of Food Service Products!

GGEORGE L. WELLS MEAT COMPANY PRODUCT GUIDE PRESENTING A SUPERIOR LINE OF FOOD SERVICE PRODUCTS!

Our commitment to excellence is our tinually strive to meet our customers’ customers’ assurance of uncompro- expectations. Our goals are mising value, quality and service. reflections of the elite customer As the premiere center-of-the- base we are honored to serve. plate protein supplier in Pennsyl- George L. Wells Meat Company: vania, Delaware, New Jersey, Exclusively for Hotels, Restau- Maryland, and Washington D. C., we con- rants and Institutions. Since 1908

BEEF ...... 2 FRANKS...... 9 VEAL ...... 4 SEAFOOD...... 10 GOAT ...... 4 SHELLFISH...... 11 PORK ...... 4 BEVERAGES ...... 13 LAMB ...... 5 DAIRY PRODUCTS ...... 14 CHICKEN ...... 6 OILS & VINEGAR ...... 15 TURKEY...... 6 PREPARED FOODS ...... 16 CORNISH & GUINEA HENS ...... 6 SOUPS & SOUP BASE ...... 16 OTHER GAME BIRDS ...... 6 CRACKERS, CROUTONS DUCK & GOOSE ...... 7 & ESCARGOT...... 17 OSTRICH ...... 7 TACO SHELLS & TORTILLAS ...... 17 FOWL & SMOKED POULTRY ...... 7 ORIENTAL NOODLES & RICE ...... 17 RABBIT ...... 7 PASTA...... 18 BUFFALO ...... 7 SPICES ...... 19 VENISON ...... 7 GARNISHES ...... 20 REPTILES ...... 7 CONDIMENTS / PC ...... 20 WILD BOAR ...... 8 NUTS & MINTS ...... 20 SAUSAGE ...... 8 SAUCES, GRAVIES & PASTES ...... 21 BACON ...... 9 PASTRIES & MIXES ...... 21 LUNCHEON MEATS ...... 9 VEGETABLES ...... 22 HAM ...... 9 FRUIT...... 23 MEATBALLS, SCRAPPLE APPETIZERS & HORS D’OEUVRES ... 24 & WAFER STEAKS ...... 9 CAVIAR, PUREES, PATES, MOUSSES & TRUFFLES ...... 26 DESSERTS ...... 27

982 North Delaware Avenue • Philadelphia, Pennsylvania 19123 1-800-523-1730 • (215) 627-3903 • Fax: (215) 922-7648 • www.wellsmeats.com CUTS AVAILABLE IN PRIME, CHOICE, SELECT, BEEF CUTS NO ROLL & COMMERCIAL

BEEF Strip, Boneless: 0x1: Whole or Cut FRESH & FROZEN USDA 1x1: Whole or Cut Beef Back Ribs Dry Aged or Dry Aged Cut Beef Back Ribs: Split, 2-Bone Skinned Suet Beef Bones: Whole or Cut Tender Peeled, Whole or Cut: Bone Marrow 5-Up or 190A Bone: Shin Cracked Tender Peeled Fix Roast Blade Meat; Deckle Tender, Hanging: As Is or Skinned Brisket: Fresh, 1st Cut Top Sirloin Butt: Whole, Hearts, or Cut or Nose Off Trimmings Chuck: 3-Way or 2-Way Boneless Tripe Chuck Clod Heart Tri-Tips: Whole or Trimmed Chuck Roll PROCESSED BEEF Chuck Shoulder Tender Chuck Top Blade Bolar Roast Flank Steak: Bulk Bottom Butt Steak Flank Steak: Indiv. Vac. Packed Broiler Steak Inside Skirt Bracciole Knuckles Cubes Liver: S&D or Sliced Ground Beef: Regular, Special London Broil Ground Hamburger Patties Beef Ox Tails: Whole or Cut Ground Wellsburgers Ribeye, Whole, Center Cut Filet Steak: or Barrell T&S: CC, GLW, EE or Rope-Off Ribeye, Cap (Calotte) Filet Head Steak Rib Export: Whole or Center Cut Filet Tails: Sized or Random Round: Bottom, Eye or Flat Filet Tips Round Top: S&T Net or Gross Flat Iron Steak Round Top: Denuded Cap-On, Liver: 4 oz. or 6 oz. – 10 lb. Single Muscle or Beef Barron Manhattan Steak Round: Whole Ranch Steak Round: Steamship or Buffet Rib Steak: Bone-In or Boneless Round: Mini or Mini Boneless Rib Steak: Frenched (Cowboy) Short Loin Trimmed 0x1: Short Ribs: 3-Bone; 2-Bone; Whole or Cut or 1-Bone Royal; Boneless Short Loin Super Trim Shoulder Tender Short Ribs, Bone-In or Boneless: Sirloin Cubes Shoulder Clod Sirloin Top Butt Steak, T&S Special Trimmings Strip Steak: Strip, Bone-In Shells: Whole or Cut Boneless: CC or EE Bone-In or Dry Aged CC End Steak or Pin Bone Stroggonoff WELLS’ WARRANTY Swiss Steak These Steaks have been freshly hand cut product a maximum shelf life, without freez- T-Bone Steak by our Journeyman Butchers from aged ing, of eight days under proper refrig- Porterhouse Steak Western corn fed beef. They have been eration. Consequently, these steaks skillfully trimmed to our own rigid speci- are unconditionally guaranteed by the fications to insure maximum yield and George L. Wells Meat Co. consistent uniformity for our customers. Sincerely; In addition, the special wrapping insures the James Conboy, President

2 CERTIFIED ANGUS BEEF TO

DRIED BEEF

CERTIFIED ANGUS BEEF T-Bone Steak Fresh Brisket Top Sirloin Steak, T&S: CC Chuck Clod Heart FURTHER PROCESSED C.A.B. Chuck Top Blade Cooked Corned Beef Brisket Chuck Shoulder Tender Cooked Corned Beef Brisket, 1st Cut Flank Steak Cooked Corned Bottom Round Ribeye: Whole, Center Cut, Barrel Pastrami Rib Export: Whole, Center Cut Raw Corned Beef Brisket Round: Bottom, Top, Barron or Raw Corned Beef Brisket, 1st Cut Eye Flat Round Top: S&T, Denuded Cap-On, Top Round, Cooked Cap-Off, Single Muscle, KOBE BEEF or Beef Barron Flank Steak Short Loin Trimmed 0x1: Whole or Cut Ribeye Shoulder Clods Strip 0x1 Special Trim Tender Peeled Steamship Round: Whole Top Sirloin Butt Strip, Bone-In Shells: Whole, Cut, Dry Aged or Dry Aged-Cut PROCESSED KOBE BEEF Strip, Boneless: Ground Kobe 0x1: Whole or Cut Hamburger Patties, 8 oz. 1x1: Whole or Dry Aged Franks, 5-1 (Whole or Cut) Steak-Ready DRIED BEEF Tender Peeled: Frizzling 5-Up: Whole & Cut Sliced 190A: Whole & Cut Knuckle Fix For Roast Tri Tips: Regular or Trimmed Top Sirloin: Flap, Butt, Butt-Cut, Butt Peeled or Heart PROCESSED C.A.B. Cubes Ground Beef, Regular or Special George L. Wells Meat Co. is proud to offer Certified Angus Beef, certified by the USDA with such strict standards that only 7 out of 100 cattle Ground Hamburger Patties make the grade. Now that’s tasty beef! Ground Wellsburgers: Sized to Order For more information and recipes, visit these industry websites: Filet Steak: • Certified Angus Beef Program ...... www.cabprogram.com T&S: CC, GLW, EE or Rope-Off • National Cattleman’s Association ...... www.cowtown.org Filet Head Steak Filet Tails: Sized or Random Filet Tips Flat-Iron Steak Porterhouse Steak Ranch Steak Rib Steak: Boneless, Bone-In or Frenched (Cowboy) Shoulder Tender Strip Steak, Boneless: CC, EE, End, Dry Aged CC or Pin Bone Strip Steak, Bone-In: CC Swiss Steak

3 VEAL TO PROCESSED PORK

VEAL Cutlets (GF, MF, FF or Natural): As Is, CIX, PP or Top Round Brains Eye Round: PP Breast: Bone-In or Boneless Cutlets, Pounded: Brisket Leg Bones: Whole or Cut Top Round Calf Feet: Whole or Split Ground Veal Cheeks Osso Bucco Eye Rounds, FF: Whole, Cut or Pinned Patties, Raw – 10 lb. or 12 lb. Hearts Breaded, 4 oz. or 5.3 oz. Hips Unbreaded: 4 oz. or 6 oz. – 10 lb. Kidneys 5.3 oz. – 10 lb. or 12 lb. Leg (GF, MF, FF or Nature): St. Louis Ribs TBS, Block or Top Round Scallopine Loin, Baby T-Bone: Bone-In Stroganoff or Boneless Tender Medallions: MF or FF Loin: Full or Full Split VEAL CARE & STORAGE Veal for Stew Boneless: 0x1 & 1x1 Refrigerate veal as soon as Trimmed: FF Whole, Split or Cut possible in the coldest part of the GOAT refrigerator. Unopened, pre- GF Whole or Cut packaged fresh veal may be Liver, Regular or FF: Boneless Goat Cubes stored for 1 to 2 days. S&D, Cut Gross or Net Whole Goat Properly packaged, veal can be frozen as long as 6 to 9 months, Neck Roast depending upon cut and freezer Rack: 6 Bone, CB-Out, Cut, PORK condition. Freeze quickly and Split, or Frenched store at 0¼ F or below. FRESH PORK Rack, Chop Ready: Three methods can be used to Bones, Hocks: Fresh or Smoked thaw frozen veal. The best 6 Bone or 7 Bone: Whole or Cut Boston Butt: Bone-In or method is to defrost veal in the Ribeye, Boneless: 1x1 or 0x0 refrigerator in its original wrap- Boneless (BRT or Seasoned) ping. Gauge defrosting time fro Shins Casing ground veal by the package Shoulder : Regular or Boneless Caul Fat thickness. Sweet Breads Fat For more information about veal contact the Sweet Bread Hearts Beef Industry Council, Chicago, IL. Fatback Tender, MF or FF: Whole or Cut Fresh Ham: Bone-In, Boneless, Tender Tails: FF BRT & Boneless Seasoned Tongue Liver Trimmings Loin: Bone-In, Boneless, BRT & Cut NEW ZEALAND VEAL Loin, Center Cut or Smoked: Bones Bone-In, Boneless, BRT or Cut Loin Eye, Boneless – 6-8 oz. Loin Ends Rack, Frenched – 16/18 oz. Salt Pork Ribs: Back, St. Louis or Spare PROCESSED VEAL Shoulder: Bone-In, Boneless or Picnic Baby T-Bone Chops Stomach Bacon Tenders: Regular, Cut or Denuded Chops: Loin or Porterhouse Loin Whole Pig Rack Chops: GLW, Export, Frenched or Frenched To Eye Cubes

Trivia: Steak Ð The word is derived from an old Saxon word, steik, meaning meat on a stick. Contrary to popular belief, London Broil is the name of a recipe and not a cut of beef. Sirloin Ð It is said that Henry VIII, King of England, was so impressed with this meat cut that he pulled out a sword and dubbed it Sir Loin. 4 FRESH & PROCESSED PORK TO

LAMB CUTS

PROCESSED PORK PROCESSED LAMB Chops: Boneless, Bone-In, Cubes Porterhouse, Frenched, Ground Lamb Frenched To Eye, or Smoked Leg Steak: Bone-In Cubes or Cutlets Loin Chops: Bone-In, Boneless Ground Pork or English Royal Osso Bucco Rack Chops Ribs: Country Style Osso Bucco Stroganoff Sirloin Steaks Tender Medallions Stroggonoff SMITHFIELD PREFERRED AUSTRALIAN IMPORTED Fresh Pork: Leg, Boneless Chops, Processed: Loin Eye: Boneless Boneless or GLW Loin, Trimmed: Bone-In Whole or Cut Boneless w/ Apple Bacon Rack: Frenched Whole or Cut Frenched or Frenched To Eye Shank, Frenched Porterhouse or Strip Steak Tenders Loin: Top Sirloin Butt 9-Rib Center Cut Whole or Cut Boneless, Strap Off Whole or Cut NEW ZEALAND IMPORTED Rack, 9-Rib Frenched Lollipop Chops Ribs: Back 1.75 - 2 lbs.; or St. Louis Mini Crown Roast Tender: Whole or Cut Rack: Baby or Frenched Cap Off STOCKMASTERS Stuffed Chicken Breast w/ Cranberry, Wild Rice or Crab Meat, 8 oz. Stuffed Pork Loin Stuffed Turkey Breast LAMB Bones: Whole or Cut Chucks CONSUMER TIPS

Kidneys Marinades & Rubs: Add unique flavors and Eight Ways To Cut Fat Without Cutting Leg: Bone-In or Boneless extra tenderness to meats by using mari- The Taste Of Pork: While, on average, all Loin: nades and rubs. cuts of pork are leaner today, there are 8 Marinades are liquids made with cuts of fresh pork that represent the lean- Full, Trimmed or Trimmed Split three basic ingredients Ð an acidic est cuts of pork available. These 8 Boneless or English Royal component (like vinegar or lemon), oil cuts fall between the skinless and seasonings (like herbs and chicken breast and thigh in terms of Rack: CB-Out, S&F or S&F-N/WT spices). You marinate the uncooked total fat and saturated fat content. Shoulder: Bone-In or Boneless meat by “soaking” it in the marinade in Remember this rule of thumb: The Top Rounds: Regular or Denuded the refrigerator for 30 minutes to overnight. leanest cuts of pork come from the loin or Rubs are mixtures of spices and herbs leg, such as pork tenderloin or loin chop. Shanks: Hind or Fore that are rubbed directly onto the meat be- Calories and fat on all the cuts can be Shanks, Domestic: Cut or Frenched fore e it is cooked. Rubs are particularly further reduced by trimming all visible fat good for grilling. The rub combines with the from lean cuts before cooking. Removing Whole natural juices of the meat as it is being visible fat prior to cooking reduces the total cooked to create a powerful flavor punch. fat content by an average of 50%. Trim- Rubs can be applied overnight or just prior ming prevents fat from migrating into the to preparation. meat during cooking.

5 CHICKEN, TURKEY & GAME BIRDS

CHICKEN TURKEY Chicken: Whole or Cut Breast, Bone-In: 10-12, Chicken Shells: Whole or Cut 12-14, 14-16 or 16-18 Breast, Bone-In: Whole, Cut or Split Breast, Boneless in a Bag Breast, 1st Joint On: Whole or Split Cutlets Breast, Boneless: Pop-Out, Drumstick Random, Sized Bulk, or Legs Ground Turkey: All White, Combo Sized Individual Frozen or Fresh Cutlets: Pieces or Random Ground Turkey Burgers: Cutlets, Sized: Bulk or Individual All White or Combo Vacuum Packed Tenders or Thighs Drumstix Whole: 10-12, 12-14, 14-16, 16-18, European: Half, Breast or Legs 18-20, 20-22, 22-24, 24-26, Gizzards 26-28, 22-28 or 30-Up Ground Chicken Whole Boneless, Pilgrim’s Pride Legs: Whole or Split Whole Boneless Roast, Fresh Livers, Necks or Backs Wings Sandwich Steaks, Sliced: 4 oz., 5 oz. or 6 oz. – 10 lb. OTHER GAME BIRDS Tenders Cornish Hens (Frozen): 16 oz., 18 oz., Thighs: Bone-In, Boneless 22 oz. or 24 oz. Boneless/Skinless Cornish Hens: Boned or Euro Boned Wings Euro Guinea Hen Breast Wing Drum, 1st & 2nd Joint Guinea Hens Partridge BELL & EVANS Pheasant: Whole 3.5 lb., Split, Whole or Whole Cut Whole 16-18 oz. Shells: Whole or Cut Pheasant Bones Breast: Pheasant Breast: Bone-In: Whole or Split Boneless or European Boned Boneless, Sized Ground Pheasant Cutlets: Random or Sized Pheasant Legs Euro Breast: Whole or Halves Pheasant Thighs: Boneless Poussan: Bone-In or Semi-Boned Quail: Bone-In or Semi-Boned Quail, Boneless Breasts Quail Legs Squab: Bone-In or Semi-Boned

6 GAME BIRDS TO

REPTILES

DUCK & GOOSE FOWL & SMOKED BELLA BELLA POULTRY Duck Foie Gras: “A”, “B”, “C” ; Fowl Butter; Petite; Sliced Roaster: Breast, Wings or Whole Duck Breast Boneless Magret Smoked Breast, Nodines: Turkey, Duck Eggs Chicken, Duck or Pheasant Duck Legs Smoked Turkey: GRIMAUD Whole, Butts, Legs or Wings Breast, Boneless: Hen, Drake RABBIT or Smoked Magret Rabbit: Whole or Legs Duck Fat, Rendered Duck, Prosciutto Rabbit Saddle: Bone-In or Boneless Muscovy Legs: Hen or Drake Whole Muscovy: Hen or Drake BUFFALO Flank Steak JURGIELEWICZ Ground Free Range Duckling: Osso Bucco Long Island Whole - 5-5.5 lb.; Ribeye or Boneless Breast - 12-14 oz.; Ribs: Short 16-18 oz. or Export Short Loin MAPLE LEAF Stew Meat (Cubes) Fresh: Whole or Cut Strip, 0x1 Gold Label Tender Breast, Boneless (Fresh or Frozen): Top Butt Cajun, Honey Orange, Pepper Top Round Crusted, Roasted Garlic or SERVE WILD GAME Tequila Lime Game is a nutritious VENISON alternative to traditional Cooked Halves Bones center-of-the-plate meats. Duck Fat, Rendered – 3.5 lb. tub Cutlets Wells offers only the Legs: Regular or Confeit Flank Steak highest quality for superior Tenders: Breaded or Raw taste and unsurpassed Ground Bones value! Leg, Boneless Livers Leg Steak, 4 oz. Loin: Boneless or Bone-In ASSORTED ITEMS (Whole or Cut) Euro Duck: Halves, Breast or Legs Loin Chop Geese Osso Bucco Rolled Goose Mousse: Rack: Whole or Cut Plain or w/ Truffle Rack Chop Saddle: Bone-In OSTRICH Short Loin: Boneless Filets: 6 oz. Stew Meat (Cubes) Fan Filets Tender Ground Ostrich: 1 lb. Scallopini REPTILES Tri-Pack Muscles Alligator Meat Frog Legs Graham Brown Snapper Turtle: Meat or Dressed EXECUTIVE CHEF, CERVENA COUNCIL

7 WILD BOAR & SAUSAGE

WILD BOAR HATFIELD SAUSAGE Leg, Boneless Italian, Mild & Hot: Bulk or Rope Osso Bucco Kielbasa Knockwurst Rack: Whole or Cut Link: 1 oz. & 2 oz. Saddles: Whole or Cut Patties Shoulder, Boneless Pork: Bulk Stew Meat (Cubes) Strip: Boneless FONTANINI SAUSAGE Tenderloin Breakfast Sausage – 1 oz. and 2 oz. Sausage: Cooked Pizza Topping Sausage Patties – 1.5 oz. SAUSAGE Sausage, Hot Italian Rope GAME SAUSAGE Sausage, Mild Italian: Bulk, or Rope Buffalo Bratwurst Smoked Polish Kielbasa, 3-1 w/ Nat. Casing Duck Sausage MARTIN’S SAUSAGE Cajun Alligator Sausage Andouille Pheasant Sausage Apple Rabbit Sausage Beef Venison Sausage Chicken & Apple Wild Boar Bratwurst Chorizo AIDELLS SMOKED SAUSAGE Garlic Apple & Chicken: Regular & Mini Italian (Bulk, Link or Rope): Mild or Hot Chicken & Mango Italian: w/ Pepper & Onion Chicken & Turkey: Habanero & or w/ Provolone & Parsley Roasted Green Chili, Thai, Lamb Portabella or Kielbasa w/ Sun-Dried Tomato Luganega Duck & Turkey Mushroom Fresh Lamb w/ Rosemary Pork: Bulk, Fingerlink, Link or Rope Lemon Chicken Turkey New Mexico Veal Turkey & Cranberry NODINE’S SMOKED SAUSAGE Whiskey Fennel Andouille ASSORTED SAUSAGE Banger Duck Sausage, Maple Leaf Chorizo Maglio Italian: Hot or Mild Rope SCHALLER & WEBER SAUSAGE FABRIQUE DELICES SAUSAGE Bratwurst Boudin Blanc – 1 lb., 5 per Pack Bockwurst Garlic Sausage – 1.5 lb. ea. Knockwurst Garlic Sausage En Croute – 1.5 lb. ea. Merguez Sausage – .8 lb., 6 per Pack

STATE OF THE ART George L. Wells Meat Company’s Information and Educa- Please tion Dept. provides unique demonstrations and tours to Culinary and Hotel & Restaurant Schools such as Penn State University and the Philadelphia Restaurant School. Join Please call anytime to schedule your own tour of our fed- Us! erally-inspected facility: (215) 627-3903 or (800) 523-1730. 8 BACON TO

FRANKS

BACON HAM Apple-Smoked: Ends, Slab or Sliced Boiled Breakfast Bits Black Forest Canadian Canned Ends & Pieces Country Style Hotel Cure 81 Irish French Layout Old Thyme Pancetta Party Retail Pepper Rindless: Slab Prosciutto: Citterio, Danielle, Thick Sliced Hormel or Parma Semi-Boneless Veal Smoked: Boiled, Bone-In (Whole or Cut), Boneless, Spiral Sliced, LUNCHEON MEATS Premium, Pit or Steamship Tasso Bologna: All Beef or Lebanon Tavern Capacola Westphalian Chicken, Diced: All White or Combo Chicken Meat, Pulled Corned Beef Flat: Cooked MEATBALLS, FONTANINI Corned Beef: Bottom Round, Cooked Meatball, Cooked .5 oz.; 1 oz. Corned Beef: Round – 2 Halves Meatball, Raw 2 oz. or Brisket – 1/10-12 lb. Wedding Soup Meatball, Italian Cotteghino SCRAPPLE & WAFER Keilbasa, 6” 4-1: 2/5 lb. Liverwurst STEAK Mortadella Scrapple: Habbersett, Hatfield, P&P Loaf Kirby & Halloway Beef Wafer Steak: Marinated, Pastrami, Flat Solid or Sliced Pepperoni Sandwich Chicken Wafer Steak Pepperoni: Sliced or Yard Stick Pat’s Choice Beef Pork Roll Salami, Cooked FRANKS Salami, Genoa: Citterio, Dilussa, DIETZ & WATSON, Sam Remo or Kosher Smoked Beef Tongue FALLS BRAND OR HATFIELD Smoked Pork Butt All Beef: 4-1, 6-1, 8-1, Super 5-1 Soppresata All Meat: 8-1, Super 5-1 or 10-1 Spiced Beef Cocktail Franks: Regular or Kosher Top Round, Cooked Foot Long Turkey Breast, : Cooked or Smoked; Franks, Kosher Emil’s Brand Kobe Franks, 5-1 Turkey Ham or Pastrami Turkey Roll 1-800-523-1730 Veal Loaf or (215) 627-3903 Fax: (215) 922-7648 www.wellsmeats.com 9 SEAFOOD: FRESH TO FROZEN

SEAFOOD CERTIFIED SASHIMI GRADE, FROZEN (BLOODLINE REMOVED) FRESH CATCH – 1/15 LB. Artic Char: Whole or Filet Mahi Mahi Filet: Skin On, Bluefish: Whole or Filet 5 to 8 pcs. – 2-3 lbs. ea. Cat Fish: Filet Swordfish Loin: Skin-On, Cod Filet 2 to 3 pcs. – 6-9 lbs. ea. Fish Bones Yellowfin Tuna: AHI Skinless, Flounder, Baby 3 to 4 pcs. – 4-7 lbs. ea. Flounder Filet: 2-4/4-6 oz./6-10 oz. Wahoo: Skin-On, Fluke Filet 3 to 4 pcs. – 3-5 lbs. ea. Grouper: Whole or Filet Grouper, Silver: Whole or Filet FROZEN CATCH Haddock Filet Calamari (Squid): Hake Filet Breaded Italian Rings – 6/2 lb. Halibut: Whole or Filet Tubes or Tents, 5-8” – 20/2.5 lb. Mahi Mahi: Whole or Filet or 8-12’ – 10/5 lb. Marlin Loin Cape Capensis Filet Monk Filet: Large or Run Cape Haddie Filet Opah Filet Catfish Filets (IQF) – 1/15 lb.: Pampano: Whole or Filet Shank: 3-5 oz., 5-7 oz. or 7-9 oz. Perch Filet, Ocean Cod Filet Perch, Freshwater (Lake Victoria) Cod Filet: Boneless, Skinless Pollock Filet 1-2 ct. – 10/5 lb. Rockfish, Wild: Whole or Filet Cod Loins, Canadian (IQF): Salmon: Whole or Filet 4 oz. to 6 oz. – 1/10 lb. We stock a complete Salmon, Chilean: Filet Conch Meat line of fresh seafood. Salmon, SilverBrite: Whole or Filet Crayfish: Meat or Whole These products are Sea Bass Filet Dover Sole seasonal in nature. Sea Trout: Whole or Filet Flounder Filet (IQF) Shad: Filet or Roe Please contact your Flounder, Holland (IQF): Shark Loin, Black Tip 4 oz. or 5 oz. – 1/10 lb. sales representative Shark (Mako): Whole or Loin Flounder, North Atlantic: for availability. Snapper, Red: Whole or Filet 3 oz. to 7 oz. – 1/10 lb. Snapper, Yellow Tail: Whole or Filet Haddock Filet: Boneless, Skinless Striped Bass: Whole 1-2 ct. – 10/5 lb. Swordfish: Whole or Loin Halibut Steak: 4 oz. to 8 oz. – 1/10 lb. Tilapia Filet Hoki Filet Tau Tog: Whole or Filet Mahi Mahi Filet Tile Fish: Whole or Filet Octopus Trout, Boneless: Farm-Raised Tuna Albacore: Whole or Loin Tuna, Yellow Fin: Whole or Loin Wild Rock Filet

10 FROZEN & SMOKED SEAFOOD TO

SHELLFISH

Orange Roughy SHELLFISH Pollock, Alaskan (IQF): CLAMS, FRESH 4 oz. to 6 oz. – 4/10 lb. (CLOSED OR OPEN) Pollock, Sea Grill Steak Filets: 4 oz. or 5 oz. – 1/10 lb. Little Neck Red Snapper Filet Choice Salmon Pieces Top Sea Legs Cherry Sea Trout Filet Bullnose Seaweed Salad Chopped, Gallon Smelts Cockles NZ Little Neck Squid Steaks CLAMS, FROZEN Squid: Tubes or Tentacles Breaded Strips: Swordfish Steak: 4 oz. to 8 oz. – 1/10 lb. East. Shore – 24/4 oz. or 5 oz.; Tilipia Filet: Farm-Raised or or 2/3 lb. 3 oz. to 5 oz. (IQF) – 1/10 lb. Misty Harbour – 24/4 oz. Trout, Boned or Idaho Boned or 6 oz.; or 1/6 lb. 8 oz. or 10 oz. – 6/5 lb. Chopped, Frozen – 10/5 lb. Tuna Loin, Sushi Grade Imitation: Tuna Steak: 4 oz. to 8 oz. – 1/10 lb. Salad Style – 12/1 or 2.5 lb. Whiting (Shatter Pack): Boneless, Flake Style w/ Crab – 4/2.5 lb. Skinless, 4 oz. to 6 oz. – 4/10 lb. Blue Crab Shreds – 4/2.5 lb. ACME SMOKED SEAFOOD Canned: Chopped Ocean Herring & Cream: 10 lb. – 12/51 oz. or Ocean Clam Herring & Wine: 10 lb. Juice – 12/46 oz. Lox Nova: 3-lb. Trays or Bits Sturgeon Tuna Whitefish Salad SALMOLUX 4-Smoked Appetizer: Fish or Salmon WELLS’ WARRANTY Halibut, Sliced Our fresh seafood has been hand Lox, Sliced selected and carefully processed in a temperature-controlled Salmon: HACCP (hazard analysis critical Norwegian or Scottish: Sliced control point) approved environ- ment. Our seafood department Scottish: Single Sliced 3 oz. takes every step to insure a safe, Pinwheel Rolls fresh and flavorful product. To insure further safety of this product, Trout Filet, Skinless please stored under proper refrig- Whitefish: Whole eration (38¼ F or below) and fully cook this and all fresh seafood & Filet products before consumption.

Sincerely; The George L. Wells Meat Co. Seafood Department 11 SHELLFISH: CRAB TO SHRIMP

CRAB, FRESH OYSTERS, BREADED Jumbo Lump Meat Count – 4/3 doz. Lump Crab Meat Ex-Select – 4/4 doz. Backfin Crab Meat OYSTERS, EXTRA FANCY Special Crab Meat Claw Crab Meat Charles Island Crab Fingers Dutch Isle Island Park CRAB, FROZEN Lordship Bay Cutlets: Narragansett Bay O/R, 3 oz. – 4 or 6/12 pc. Sakonnet RTF, 3 oz. or 4 oz. – 4 or 6/12 pc. Waquoit RTF, 2 oz. – 6/18 pc. Watch Hill Jumbo Lump Snow Crab: Meat or Cocktail Claws OYSTERS, LONG ISLAND Snow Crab Clusters – 1/40 lb. Bluepoint Oysters: Open or Closed PASTEURIZED CRAB Salt Oysters: Open or Closed Count Oyster: Each or 90 ct. Backfin Crab X-Select Oysters: 90/110/130 ct. Jumbo Lump Crab Meat Lump Crab OYSTERS, MARYLAND Special Crab Bluepoint Oysters: Open or Closed Claw Meat Count Oyster: 90/110 ct. Crab Fingers X-Select Oysters: 90/130 ct. SOFT SHELL CRAB, Select Oysters: 130/160 ct. FRESH OR FROZEN Standard Oysters: 160/200 ct. Soft Shell Crab: Medium, Hotel, SCALLOPS, FRESH Prime; Jumbo; or Whale Bay LOBSTER Sea, Wet or Dry: U-10, 10-20 & 20-30 Bodies SCALLOPS, FROZEN Culls: Small-1.25 lb./Large-1.5-2 lb. Breaded, 26-30 – 4/3 lb. Live: Chicks - 1 lb., 1.25 lb. & 2-3 lb. Meat: 11.3 oz. & New Zealand Misty Harbour: 26-30 Maine Lobster: Claws & Meat or 40/50 – 4/3 lb. Maine Lobster Tails: 3 oz. to 10 oz. Sea, IQF: 20-30 or Pieces Tails, Warm or Cold Water: 2 to 12 oz. SHRIMP MUSSELS Brown or White: U-7, U-10, U-12 & U-15 Mussels: Half-Bushel, Bushel, Brown or White: 16/20, 21/25, Per Pound & Each 26/30, 31/35, 36/40, 40/50, 50/60 Mussel Meat Longostino & Longostino Meat New Zealand On The Half Shell Raw: Medium Pieces Mussels: P.E.I.: 10 lb. bag Raw P&D: U-15, 16/20 & 21/25 Rock WELLS’ KITCHEN PRESENTS JUMBO LUMP CRAB CAKES Titi: Raw & Cooked Our Research & Development department, in coordination Tiger Shrimp: 4/6, 6/8, 8/12, with our House Chef, have developed this menu pleaser 13/15, 16/20, 21/25, 26/30, for the 1 oz. (appetizer portion) ...... 48 pc./bx. 31/40, 41/50, 51/60 & 61/70 discriminating 3 oz. (lunch / dinner portion) .. 24 pc./bx. restauranteur: 4 oz. (dinner portion) ...... 24 pc./bx.

12 BEVERAGES: JUICES TO

TEAS

BEVERAGES TETLEY Gatorade, Lemon Lime: Plastic Tea Bags: – 12/32 oz. or Cans – 24/11.6 oz. Tagged or Envelope – 10/100 ct. Juice, Aseptic: Orange Conc. – 12/32 oz. DeCaffeinated Envelope – 5/100 ct. Juice, Cans – 48/6 oz. or 12/46 oz.: Tea, Dry Iced: Apple 1 oz. Bags – 4/24 ct. or 96 ct. Cranberry Envelope Mix – 24/12 oz. Grapefruit CELESTIAL Orange Tea Bags, Tagged – 6/25 ct. Pineapple Apple Cinnamon Spice Tomato Assorted Juice, Concentrate: Earl Grey Apple, 3+1 – 12/32 oz. English Breakfast Fruit Punch, 3+1 – 12/32 oz. Lemon Zinger Lemon, Sgl. Strength – 12/30 oz. Mandarin Orange Lemonade, 7+1 – 12/16 oz. Tea Bags, Un-Tagged – 6/25 ct. Orange, Carton 3+1 – 12/32 oz. Chamomile Juice, Glass: Apple – 12/32 oz. Peppermint Juice, Portion Control – 48/4 oz.: Red Zinger Apple LIPTON Cranberry Auto Brew – 24/3 oz. Fruit Punch Bags – 10/100 ct. Grape Bags, De-Caffeinated – 6/72 oz. Lemonade Bags, Brisk – 24/12 oz. Orange 1-800-523-1730 Bags – 6/28 ea.: Earl Grey, Pineapple or (215) 627-3903 Lemon Lime & Variety Spring Water, Nat. – 12/1 L. or 24/.5 L Fax: Iced – 96/1 oz. or Mix – 24/12 oz. Tea Bags, Private Estate: (215) 922-7648 Tagged or Envelope – 10/100 ct. www.wellsmeats.com

WELLS’ SEAFOOD

In addition to our fresh meats and poultry, we are proud to point out that our HACCP (Hazard Analysis Critical Control Point) Federally-Inspected Plant now houses a 3,500 square foot state-of-the-art fresh seafood operation. We Guarantee Your Customers We have staffed this operation with the most experienced seafood experts we Will Taste The Difference! could find: buyers, fish filleters, shellfish The “Wells Gold” dry-aging program is a strict se- graders, etc. to produce the most consis- lection process combined with a well-monitored tent fresh seafood product available. aging program. Our quality control manager and In addition, because these products production supervisor oversee every step of this are stored, processed and packaged fresh program. They select the highest quality in our U.S.D.A. Federally-inspected plant, subprimals to be dry-aged for a period then delivered in a properly refrigerated of 18-21 days. Only those cuts graded truck, you can be assured of the whole- Prime, Choice and Certified Angus Beef someness of the product you receive. with the most favorable color, texture confirmation and marbling are selected.

13 DAIRY PRODUCTS

DAIRY PRODUCTS Jarlsburg: Block or Wheel Lappi CHEESE Manchego Allouette Mascarpone: Domestic or Imported American Hillview – 6/5 lb.: White & Monterey Jack Yellow – Loaf or Sliced 120 or 160 Morbier Asiago Mozzarella: Regular or Buffalo Bel Paese Mozzarella, Fresh – 1/3-oz. or 4 oz: Bleu: Crumbled – 1/5 lb. or Wheel Yellow or White Cheddar, Bon Champi Monterey Jack; Yellow Colby Boursin & Monterey Jack; or Shredded Brie: 4.5 oz. or 8 oz. / 1or 2 kilo Muenster Brie w/ Herb Neufchatel Brillat Savain Parmesan: Grana, Grated, Reggianito, Bruder Basil Reggianno or Sardo Bucheron Port: Salute or Wine Camembert Pyrennes Pepperoni Cambozolo Rambol, Smoked Cheddar: Black Diamond, Cabot, Reggianitto, Argentina Colby Longhorn or Cooper Cub Ricotta Cheddar Prints – 1/10 lb. avg. : Rondele White or Yellow in Reg., Mild, Romano: Peccorino or Grated or Sharp; Pepper Jack; or Roquefort Monterey Jack Roule Cheddar: New York Sharp & Mild, Saga: Bleu or Derby Smoked or Vermont Sardo, Argentina – 8/7 lb. avg. Cheddar: Shredded or Wheel St. Andre Cheese w/ Pepperoni Sonoma Jack Cotswald Stilton: Regular or Double Cottage Cheese String Cheese Doux De Montagne Swiss: Domestic or Imported Edam Laof Tallegio Explorateur, 8 oz. Valembert Feta: 1 lb. or 8 lb. Wispride Feta Tubs – 8 lb. or 1 lb. Fontina: Danish or Italian Goat: 11 oz. or 1 kilo Gorgonzola: Domestic or Imported Gouda: Smoked Gouda Wheel Many other selections Gourmandaise of specialty cheese available Gruyere upon request 1-800-523-1730 Havarti: Regular or w/ Spice or (215) 627-3903 Hot Pepper Cheese Fax: Huntsmen (215) 922-7648 www.wellsmeats.com Jalapeno Jack 14 DAIRY, OILS &

VINEGAR

CREAMERS & WHIP TOPPING Margarine/Butter Blends: Creamers: Coffee Rich – 12/32 oz. or Buttermatch: Solid – 30/1 lb. 3/8-oz. Portion Cup – 1/400 ct. or Whipped 6/3.5 lb. Half & Half – 1/360 ea.; 12/1 qt. PC, 5 g.: Country Crock – 1/900 ct. Heavy Cream – 12/1 qt. or Promise – 1/600 ct. On Top Topping (Pastry Bag) – 12/16 oz. Solids – 30/1 lb. Whip Topping – 12/32 oz. or Spread, Brummel & Brown 5 g. Base – 6/6.5 lb. or 1/30 lb. – 1/600 ct. EGGS & SOUR CREAM Oils: Deli, Hard-Cooked Refrigerated: Blended – Gallon 180 Eggs per Tub – 1/20 lb. Creamy Liquid Fry – 1/35 lb. Easy Egg – 2/20 lb. & 15/20 lb. Clear Liquid Fry – 1/35 lb. or 2/17.5 lb. Eggs, By The Dozen: Medium, Extra Virgin Olive – 3 liter Large or Extra-Large Grape Seed – 17 oz. Eggs D’ Lite (Liquid Low Cholesterol) Hazelnut – 17 oz. – 15/2 lb. Lard Eggs, Quail – 24 per tray Oleo Scrambled Liquid – 6/5 lb. Olive, Pomace – 6/1 gal. Sour Cream Peanut – Gallon Sesame – 56 oz. OILS & VINEGAR Walnut – 17 oz. ASSORTED BUTTER, ASSORTED VINEGARS MARGARINE & OILS Balsamic – 16 oz. & 34 oz. Butter: Balsamic White – 16 oz. Bulk: Salted or Unsalted Balsamic Red & White – Liter & 5 Chips: Salted or Unsalted Liter Continental Chips: Champagne – 16 oz. Salted or Unsalted Honey (Melfor) – 16 oz. Plugra: Sweet or Clarified Raspberry – 16 oz. Prints: Salted or Unsalted Red Wine – 16 oz. Seasoned Rice Wine – 25 oz. Quarters: Salted or Unsalted Sherry – 25 oz. Reddies: Salted or Unsalted Sherry, Aged 30 Years – 25 oz. Sweet Tarragon – 6 oz. Whipped: Salted or Unsalted White – 6/1 gal. Creme Fraiche White Wine – 16 oz.

RECOMMENDED REFRIGERATED STORAGE PRACTICES Use ice baths, shallow pans or other appro- not reduce them. priate cooling methods to quickly lower food Containers holding food products that are temperatures before placing in refrigerated above their storage temperatures should storage. be left ajar until the food reaches its proper Foods should be cooled within 6 hours: cold temperature. 140¼F to 70¼F within 2 hours; 70¼F to 40¼F Allow for air circulation. Leave ample space within 4 hours. Most refrigerators are de- around containers. Use wire or slotted signed to maintain cold food temperatures, shelving; do not cover shelves with foil.

15 PREPARED FOODS & SOUP BASES

PREPARED FOODS Tomato w/ Olives & Roasted Garlic Turkey Gumbo WILTON Turkey Chili w/ Beans Kosher Dinners: Vegetable Beef Barley Fillet of Sole, Potatoes & Green Volker’s Goulash Beans – 6/10.6 oz. Seafood Soup & Chowders: Pot Roast, Potato Pudding, Peas & Basque Fish Soup Mushrooms – 6/12 oz. Crab & Corn Soup Roast Chicken, Barley, Carrots & Cream of Crab Peas – 6/14 oz. Haddock Chowder Salisbury Steak, Potatoes & Mixed Lobster Bisque Vegetables – 6/12 oz. Lobster Chowder Turkey, Sweet Potatoes & Manhattan Clam Chowder Mushrooms – 6/12 oz. Maryland Vegetable Crab New England Clam Chowder SOUPS & SOUP BASE Rhode Island Quahog Chowder Seafood Chowder KETTLE CUISINE Shrimp & Catfish Gumbo All Natural Soup – Never Thai Shrimp, Scallops & Zucchini Frozen (All Packed 2/1 Gal. Vegetarian Soups: Cryovac “Heat in the Bag”) Butternut Squash & Apple Carb Smart: Caribbean Mango (Seasonal) Pan Roasted Chicken w/ Vegetables Carrot Ginger Provencal Fish Soup Fat-Free Vegetable Savory Beef & Vegetable Soup Gazpacho (Seasonal) Meat, Poultry & Vegetable: Green Pea w/ Herbs & Lemon Indian Yellow Split Pea Beef Barley & Vegetable Lentil Beef Pot Pie Mediterranean Grilled Beef Stew Eggplant & Zucchini Black Bean Potato Leek Chicken Summer Vegetable Sun-Dried Tomato Chicken Tortellini Three-Bean Chili Chicken Noodle Vegetable Potage Chicken Stew White Bean Escarole Chili w/ Beans Wild Fruit Soup (Seasonal) Cream Of Broccoli w/ Monterey Jack Wild Mushroom & Barley Corn Chowder PREMIUM RECIPE Cream of Asparagus Fresh Tomato w/ Rice Soup Base (With M.S.G.): French Onion Beef: 1 lb. or 35 lb. Grilled Chicken & Corn Chowder Chicken: 1 lb. or 35 lb. w/ Pepper Soup Base (No M.S.G.): All 1 lb. Hungarian Mushroom Beef Italian Wedding Soup Chicken Kale w/ Linguica Sausage Clam Lentil & Sausage Crab Mexican Meatball Fish Minestrone Ham Portuguese Kale Lobster Smoked Ham & Potato Mushroom w/ Monterey Jack Pork Split Pea w/ Ham Seafood Tomato & Basil Shrimp Tomato & Basil w/ Tortellini Turkey 16 SOUP & CRACKERS TO

TO NOODLES & RICE

MINOR: ALL 1 LB. TACO SHELLS Au Jus Prep & TORTILLAS Bacon Taco Shells, Regular – 200/5” Beef ABUELITA Beef Consomme Prep Brown Sauce Tortillas, Corn – 90 doz./6” Chicken Tortillas, Flour – 24 doz./6” or Clam 12 doz./8”, 10” or 12” Crab Fish Tortillas – 10 doz./12”: Cheese, Chili, Fish Pesto, Spinach, Sun-Dried or Garlic Wheat w/ Sesame Seeds Ham Lobster ORIENTAL NOODLES Mushroom & RICE Pork Seafood Noodles: Shrimp Cellophane Noodles Turkey Dumpling/Gyoza Wrappers: 12 oz. Veal Egg Roll Skins: 5 lb. Vegetable Base Sauteed Lo Mein Noodles: 11 oz. Spring Roll Wrappers: 11 oz. Wonton Skins: 14 oz. Rice: Aborio Rice; 2 lb. CRACKERS, Basmati Rice: 10 lb. CROUTONS & Carnaroli Rice: 2 lb. Cous Cous: 17 .6 oz. ESCARGOT Jasmine Rice: 5 lb. Cracker, Assortment: Riz Rouge Rice Blend: 5 lb. Barrel – 400/2 ct. or Wild Rice: 1 lb. Classic – 24/40 ct. Polenta: 32.2 lb. Cracker: Small Oyster – 1/150 ct. Polenta, Organic: 50 gr. or Chowder & Oyster – 1/10 lb. Croutons, Seasoned – All 1/10 lb.: Regular, Italian or Seasoned Japanese Rice Crackers New York Flat Breads Stoned Wheat Thins Water Crackers Providing Escargot – 24 or 72 ct. Superior Real Snail Shells – 36 pc. bag Foodservice Saltines – 300/2 ct. or 500/2 ct. Since 1908

George L. Wells Meat Company is your partner in a continuing tradition of foodservice excellence

17 PASTA SELECTIONS

PASTA Pasta Sheets, Striped – 10 lb. DRAKES: FRESH FROZEN (Spinach, Tomato & Egg) Pasta Sheets, Choose From: Black, Ravioli: Packed 96 ct.: Spinach, Egg or Tomato - 10 lb. Artichoke Broccoli Rabe, Striped NUOVO PASTA Butternut Squash Extruded Pasta: Tri-color Orzo; Cheese & Striped Cheese Multi-color Venezian Penne Chicken Portabella Flat Pasta: Egg Pappardelle Crab Gnocchi: Roasted Sweet Potato; Eggplant Cabernet & Roasted Garlic Grilled Vegetable Ravioli, Heart-shaped: Lobster Herb Lobster, Striped & Cream (in a vibrant lobster red Meat (Beef) pasta); Porcini Mushroom Ravioli, Heart-shaped: Ricotta, Pumpkin Mozarella & Asiago (in ground pink Smoked Chicken and black pepper corn pasta), Smoked Mozzarella & Asparagus Ravioli, Heart-shaped: Goat Cheese Southwest Sweet Potato & Asparagus (in a red bell pepper Veal pasta Ravioli, Jumbo Round: Fruiti D’Mare Ravioli: Packed 192 ct.: Girasole in Herb Flecked Pasta (4”) Chocolate Ravioli, Large Round: Crab & Lobster; Gorgonzola Goat Cheese, Roasted Tomato & Herb Lobster Shrimp in Rosemary Flakes Spinach & Walnut Ravioli, Large Square: Veal Bolognese; Wild Mushroom Crawfish, Andouille & Roasted Pepper; Stuffed Shells – 72 ct. Pumpkin Sacchette (Beggar’s Purse): 4-cheese, Filled Pasta: Gorgonzola; Pear & Cheese Agnolotti – 172 ct. Tortelloni: Provolone & Prosciutto Pesto, Smoked Duck & Cranberry Cannelloni: 48 ct. TALLUTO Chicken & Spinach, Meat, Vegetable Agnolotti, Pesto Gnocchi – Basil, Potato or Spinach - 10 lb. Cavatelli Cheese Lasagna - 4/6 lb. Manicotti Meat or Vegetable Ravioli, Cheese Manicotti: 48 ct. Stuffed Shells Tortellini: Egg – 10 lb. DECECCO IMPORTED DRY PASTA Italian Sausage Tortellini – 9 lb. Packed 20/1 lb.: Spinach Tortellini – 10 lb. Acini de Pepe Tri-Color Tortellini – 10 lb. Capellini Flat Pasta: Cavatappi Angel Hair, Choose From: Far Falle Black, Saffron or Spinach - 4 lb.; Far Falline or Egg - 8 lb. Fedelini Fettuccine, Choose From: Fettucini Black & Saffron - 4 lb.; Fusilli or Egg, Garlic Parsley, Spinach, Gemelli Tomato, Tomato Basil, Linguine Lemon Pepper or Linguine Fini Whole Wheat - 8 lb. Mezzi Rigatoni Linguine, Choose From: Tomato, Mezzi Tubetti Black & Saffron - 4 lb.; Orecchiette Black Pepper, Egg , Lemon Pepper, Spinach - 8 lb. 18 DRY PASTA &

SPICES

DECECCO (CONT.) Garlic Salt (No M.S.G.) – 6/40 oz. Penne Ginger, Ground – 6/1 lb. Penne rigate Gumbo File – 6/11 oz. Perciateli Herbs de Provence - 6/5 oz. Rigatoni Italian Seasoning – 6/6 oz. Rotelle Juniper Berries – 6/11 oz. Spaghetti Lemon Pepper – 6/27 oz. Spahettini Marjoram Leaves, Whole – 6/4 oz. Tortiglioni M.S.G. – 6/28 oz. Zita Cut Mustard, Ground – 6/1 lb. Mustard Seed, Whole – 6/22 oz. Packed 4/5 lb.: Nutmeg, Ground – 6/1 lb. Capellini Onion, Minced – 6/17 oz. Far Falle Onion, Granulated – 6/18 oz. Fusilli Onion, Powder – 6/20 oz. Linguine Oregano, Ground – 6/13 oz. Orecchiette Oregano Leaves – 6/5 oz. Penne Rigate Paprika, Extra Fancy – 6/1 lb. Spaghetti Parsley Flakes – 6/2 oz. Spaghettini Pepper, Black (Table) – 6/1 lb. SPICES Pepper, Black (Whole) – 6/18 oz.. Pepper, Black (Pure Ground) – 6/1 lb. BALTIMORE SPICE/ Pepper, Red (Crushed) – 6/12 oz. POCAHONTAS Pepper, Red (Ground) – 6/1 lb. AllSpice, Ground – 6/1 lb. Pepper, White (Ground) – 6/18 oz. Anise Seed, Whole – 6/18 oz. Pepper, White (Whole) – 6/20 oz. Barbecue Seasoning, Mesquite Peppercorn Potpourri, Whole – 6/15 oz. (No M.S.G) – 6/26 oz. Pickling Spice (No M.S.G.) – 6/12 oz. Basil Leaves, Whole – 6/5 oz. Poppy Seed – 6/20 oz. Bay Leaves, Whole – 6/2 oz. Poultry Seasoning (No M.S.G.) – 6/12 oz. Cajun Seasoning – 6/18 oz. Rosemary Leaves – 6/6 oz. Canadian Steak Seasoning – 6/26 oz. Sage, Rubbed – 6/6 oz. Caraway Seed, Whole – 6/1 oz. Seafood Seasoning – 6/24 oz. Caribbean Jerky Seasoning – 6/18 oz. Seasoning Salt: 6/35 oz. Celery Salt – 6/30 oz. Sesame Seed, Black: 6/20 oz. Celery Seed, Whole – 6/1 lb. Sesame Seed, White: 6/18 oz. Cilantro Leaves – 6/1.25 oz. Tarragon Leaves: 6/3.5 oz. Chili Powder, Dark (No M.S.G.) – 6/18 oz. Thyme Leaves: 6/7 oz. Chives, Freeze-Dried – 6/1.35 oz. Turmeric: 6/1 lb. Cinnamon, Ground – 6/1 lb. ASSORTED SPICES Cinnamon, Sticks – 6/8 oz. Five Color Peppercorns – 5 lb. Cloves, Ground – 6/1 lb. 1-800-523-1730 Green Peppercorns – 15 oz. Cloves, Whole – 6/11 oz. or (215) 627-3903 Pepper, Shakers – 48/1.5 oz. Coriander, Ground – 6/14 oz. Fax: Pink Peppercorns – 1 lb. Coriander, Whole – 6/11 oz. (215) 922-7648 Saffron – 1 oz. Cream of Tartar – 6/25 oz. www.wellsmeats.com Salt: Premium Fine Grain – 1/25 lb. Cumin, Ground: – 6/14 oz. Salt, Round: Plain or Iodized Curry Powder (No M.S.G.) – 6/1 lb. We Are Continually – 24/26 oz. Dill Weed, Whole – 6/5 oz. Adding New Products. Fennel Seed, Whole – 6/14 oz. Sea Salt: Coarse or Fine – 26 oz. Ask Your Wells Salt, Shakers – 48/4 oz. Garlic, Minced – 6/23 oz. Representative Garlic, Granulated – 6/25 oz. “What’s New?” Garlic Powder – 6/19 oz. 19 SPICES TO NUTS & MINTS

GARNISHES Mustards: Bold & Spicy, Squeeze – 12/12 oz. Anchovies – 28 oz. Brown, Bold & Spicy – 4/1 gal Calamata Olives – Gallon Dijon – 9 lb. Capers – 32 ies – 15 oz. Whole Grain – 17 oz. & 9 lb. Chutney – 10 oz. Yellow, Glass – 12/9 oz. Cornichons – 9 lb. Yellow, Squeeze – 12/16 oz. Horseradish – Gallon Yellow Salad, Creamy – 4/1 gal. Lingonberries – 14.5 oz. Pepper: Packets – 3/1000 ct. Nicoise Olives – 9 lb. Pickles: Sliced Kosher Dill – 6/#10 Pickled Ginger – 12 oz. Pickles, Kosher Dills: Whole or Peppers, Piquillo – 5.5 lb. Spear – 1/5 gal. Peppers, Roasted Peloponese - 5.75 lb. Relish, Sweet – 6/#10 Sauerkraut – 2 lb. bag Relish, Portion Control – 200/9 gm. Salt, Packets – 3/1000 ct. MUSHROOMS Sauces: Sweet N’ Sour Dip Cup, Chanterelles – 9 oz. Tartar, BBQ Cup & Seafood Dried Mushrooms – 1 lb.: Sugar in Shapes (Diamonds, Clubs, Cepes, Morel & Porcini Hearts & Spades) Mixed Wild Dry Mushrooms – 1 lb. Sugar – 1/2000 ct. or Straw Mushrooms – 68 oz. In the Raw – 1/1000 ct. Sweet N’ Low: 2/1250 ct.; 1/200 ct.; or 3/1000 ct. CONDIMENTS / PC Syrup, Pancake – 4/1 gal. Dressings – 60/1.5 oz.: Creamy Caesar, Syrup – 100 ct.: Pancake & Lite Cup French w/ Honey, Creamy Italian, Italian Lite, 1000 Island, 1000 Island NUTS & MINTS Fat-Free, Buttermilk Ranch or Almonds Chunky Blue Cheese Cashews Dressings: Creamy Italian or Hazelnuts French – 200/12 gm. Macadamia or 1000 Island – 200/9 gm. Mixed Honey, Clover – 6/3 lb. & 6/5 lb.; Peanuts or Squeeze Bear Bottle – 12/12 oz. Pecans Honey, Portion Control – 200/9 gm. Pine Nuts Jelly – 1/200 pk: Assorted or Grape Pistachios Ketchup, Regular – 24/14 oz. or Walnuts Extra Thick – 6/#10 Mints, Richardson After Dinner: Ketchup, Portion Control – 500/7 gm. Assorted Midget Pastels – 6/4 lb. or 200/7 gm. or Indiv. Wrapped – 1000/2’s Mayonnaise: Extra Heavy – 4/1 gal. Assorted Jelly Centers – 6/5 lb. or Portion Control – 200/9 gm. Gourmet Chocolate: Mustard, Portion Control: Bulk Box – 4/4.5 lb. or 1-800-523-1730 Yellow – 200/5.5 gm. or 1.5 oz. Indiv. Wrapped – 1000/2’s or (215) 627-3903 Honey Mustard – 100/1.5 oz. or 1 oz. Starlight Pinwheel, Indiv. Wrapped Fax: Bulk – 1/30 lb. (215) 922-7648 White, Large Indiv. Wrapped – 1000/2’s www.wellsmeats.com 20 SAUCES, GRAVIES & PASTES TO

PASTRY DOUGH & MIXES

SAUCES, GRAVIES Veggie-Glace (Vegetable) & PASTES Glace de Volaille (Turkey) Essence de Champignon (Mushroom) Sauces: MYRON’S SAUCES BBQ – All 4/1 gal.: Classic, Mild, Aged Shoyu (Soy) – 128 oz. Smokey, Hot & Spicy or Original 64 oz. Jugs – Choose from: Cheddar Cheese: Eurasion Fusion Regular or Stadium – 6/#10, Ponzu Bulk – 6/10 lb. or Dry – 6/24 oz. Rice Wine Cocktail – 4/1 gal. Teriyaki Demi Glace Tsukeyaki, Duck Vinegar Garlic: In Water or In Oil – 6/32 oz. Yakatori Szechuan Gold (Sweet & Tangy) – 4/1 gal. Hoisen: 5 lb. TOMATOES & TOMATO SAUCES Horseradish – 12/8 oz.; 6/32 oz.; (All items Packed 6/#10) Concentrated Crushed or 4/1 gal. Crushed All Purpose Hot Sauce – 4/1 gal: Ground Pear In Heavy Puree Regular, Red Hot, Hot “Wingers” Pasta Sauces: Fino Italian & or Red Hot Buffalo Wing Thick & Hearty Hot Sauce – 24/4.5 oz. Paste: Regular & Pouch Pack Oyster – 5 lb. Puree Worcestershire – 24/5 oz.; 12/10 oz.; Round In Juice: Standard & Diced 3/1 gal.; or 4/1 gal. Sauce: Regular & Pouch Pack Worcestershire w/ White Wine Spaghetti Sauces: Regular & OWS – 12/10 oz. Sun-Dried Tomatoes – 1/5 lb. Gravies: Sun-Dried Tomatoes in Oil – 1/8 lb. Brown – 12/50 oz. Whole Plum In Juice (Imp. from Spain) Chicken, Dry – 8/1 lb. NUOVO SAUCES PASTRIES & MIXES All 32 oz. PHYLLO & PUFF PASTRY Classic Basil Pesto with Phyllo Dough #1 Toasted Pignoli Puff Pastry Dough Gorgonzola & Herb Puff Pastry Sheets: 10”x15” Roasted Yellow Pepper & Saffron & All Butter Sundried tomato, Roasted Garlic Puff Pastry Squares: 5”x5” & Mozzarella MAINSTREET MORE THAN GOURMET Muffin Batter, Frozen – 2/10 lb.: All 16 oz. Low-Fat: Berry Trim, Peachy Lean, or Raisin Bran Demi-Glace (Veal & Beef) Fat Free: Apple Spice, Blueberry, 16 oz. & 10 lb. Cranberry Orange, or Morning Medley Glace D’Agneau (Lamb) Regular: Apple Cinnamon, Banana Glace de Gibier (Venison) Nut, Better Morning, Blackberry, Glace de Canard (Duck) Blueberry, Chocolate Chip, Corn, Glace de Fruits de mer (Seafood) Corn Off-The-Cob, Crowded Cranberry, Glace de Poulet (Roasted Chicken) Lemon Poppyseed, Mocha Cinnamon Glace de Viande (Veal & Beef) Espresso, Peachy Keen, Pineapple Fond de Poulet (Classic Chicken) Coconut, Pumpkin Raisin, or Zucchini Nut

21 VEGETABLES & POTATOES

VEGETABLES Peas & Carrots – 12/2.5 lb. Peas & Onions – 12/2.5 lb. CANNED VEGETABLES (6/#10) Pea Pod – 12/2 lb. Beet Salad, Sliced Peas, Sugar Snap – 12/2 lb. Corn, Whole Kernel Peppers, Green: Diced & Sliced Green Beans, Cut X-Fancy – 12/2.5 lb. Kidney Beans, Dark Red Spinach: Leaf – 12/3 lb. or Mushroom Stems & Pieces Chopped – 12/3 lb. or 1/20 lb. Peas: Chic Fancy or Extra Standard Southern Vegetables, Chopped: Pork & Beans Turnip Greens, Collard Greens, Potatoes: Whole, Diced or Sliced Kale or Mustard Greens – 12/3 lb. Sauerkraut, Fancy Okra: Cut – 3.5 lb. or Whole – 12/2.5 lb. Vegetarian Beans, X-Fancy Squash: FROZEN VEGETABLES Cooked Butternut – 12/4 lb. Artichoke Hearts (IQF) – 12/2 lb. Sliced Yellow (IQF) – 10/3 lb. Asparagus: Med. Spears or Sliced Zucchini (IQF) – 10/3 lb. Cuts & Tips – 6/2.5 lb. Succotash – 12/2.5 lb. Beans: Vegetable Blends – 12/2 lb.: Winter, Green, Cut – 12/2 lb. or 1/20 lb. Scandinavian, California, Italian, Green, Whole – 12/2 lb. Japanese, Stir Fry Supreme, Spring Green, Whole (IQF) – 1/12 lb., Blend, Sugar Snap Pea Stir Fry, 12/2 lb. or 10/2.2 lb. Oriental Vegetable Blends or French Cut – 12/2.5 lb. Vegetable Blends, Pasta Napoli – 6/3 lb. Italian – 12/2 lb. POTATOES Lima, Baby or Fordhook – 12/2.5 lb. Au Gratin – 6/2.25 lb. Wax – 12/2 lb. Baked & Stuffed: Broccoli: w/ Cheese – 50/5 oz., Indiv. Wrap. Chopped – 12/2.5 lb. w/ Cheese – 54/5 oz. Cuts – 12/2.5 lb. w/ Sour Cream & Chives, Cuts (IQF) – 12/2.5 lb. & 1/20 lb. – 50/5 oz. Indiv. Wrap. Florets (IQF) – 12/2 lb. Gourmet Blend – 50/5 oz. Indiv. Wrap. Rabe (IQF) –12/2 lb. Gourmet Blend – 40/7 oz. Spears – 12/2 lb. Triple Cheese – 40/7 oz. Brussel Sprouts – 12/2.5 lb. Fried (Grade A): Shoestring - 6/4.5 lb., Carrots: Crinkle-Cut, Steak or Straight Diced or Smooth Sliced - 6/5 lb. – 12/2 lb. or 1/20 lb. Fried (Specialty Cut, Ovenable): Crinkle Sliced – 12/2 lb. Crispy Bake Shoestring - 6/2.5 lb. Whole Baby – 12/2 lb. Crinkle Cut - 6/5 lb. Cauliflower (IQF) – 12/2 lb. & 1/20 lb. Fried (Oven/Fry): Straight Cut - Corn: 6/5 lb. & Concertina Deep “V” Cut – 12/2 lb. & 1/20 lb. Generation 7 - 6/4.5 lb. Cob or White Cob (5.5”) – 1/48 ct. Fried (Skin-On): Criss Cuts or Cob (Natural) – 1/48 ct. Cross Trax - 6/4.5 lb.; Straight Cut, Cobettes – 1/96 ct. Trim & Natural Cut Wedges Mixed Vegetables, 4-Way or 5-Way - 6/5 lb.; Twister, Golden – 12/2.5 lb. or 1/20 lb. Twirls or Spiral Plain - 6/4 lb. Onions: Diced or Pearl – 12/2 lb. Fried (Red Skin-On): Wedges or Peas – 12/2.5 lb. or 1/20 lb. Roasted Chunks - 4/5 lb. Peas, Petite – 12/2.5 lb. or Shoestring – 12/2 lb. (Spec. Order)

The Server: www.theservernews.com ¥ Restaurant Report: www.restaurantreport.com ¥ American Culinary Federation: www.acfchefs.org 22 POTATOES & VEGETARIAN TO

FRUIT

Fried (Seasoned/Coated/Ovenable): FRUIT Spirals, Loops or Twister - 6/4 lb.; FROZEN FRUIT Twirl Crispers - 4/6 lb.; Criss Cut or Spicy Cross Trax - 6/4.5 lb.; Apples: 7+1 or (IQF) Sliced – 30 lb. Straight, Beer-Battered or Berry Mix (IQF) – 2/5 lb. Wedges - 6/5 lb.; Blackberries (IQF) – 1/10 lb. Shoestring Stealth - 6/6 lb. Blueberries (IQF) Cultured – 20 lb. Hashbrowns, Ready Shredded - 6/2.5 lb. Cherries: RSP 5+1 – 30 lb. Hashbrowns, Frozen: Cranberries (IQF) – 1/10 lb. 96/3 oz. Ind. Portions, Shredded Rhubarb (IQF) – 30 lb. Ovals - 120/2.25 oz., 101 - 6/5 lb. Mango Halves: 2/12 ea. or Quick Cook (IQF) - 6/3 lb. Mango Chunks (IQF) – 2/5 lb. Hashbrowns, Fresh Refrigerated: Melon Balls (IQF) – 4/5 lb. Diced or Sliced - 1/20 lb. CANNED FRUIT (ALL 6/#10) Mashed, Dry: Instant Compl. - 6/5.5 lb. Applesauce Mashed, Frozen: Fruit Cocktail, Choice LS Butter Flavor Scratch Plus – 12/2.5 lb. Fruit Mix, Choice LS Homestyle – 4/4 lb. Peaches, Choice LS: Sliced or Halves Seasoned – 6/5 lb. Peaches, Irregular: Sliced LS Pearls: Excel - 12/28.75 lb.; Country Pineapple: Chunks, Tidbits or Sliced Style - 12/29 oz.; Golden & Xtra-Rich - 6/3.5 lb. ASSORTED FRUIT Scalloped – 6/2.25 lb. Batter Dip Crescent Fruits: Sliced/Diced, Frozen:: Apple & Pineapple – 6/2 lb. Diced (IQF) - 6/4 lb. Citrus – 4/1 gal. Slices or Diner Slices - 6/3 lb. Dried Fruit: Apples, Apricots, Skins: Blueberries, Cherries, Cups, Splits, & Boats – 4/6 lb. Cranberries or Figs Munchskins – 4/4 lb. Fruit Salad Shells – 200 ct. Grapefruit Sections – 4/1 gal. Specialty Products: Mixed Fruits: (IQF) – 2/5 lb. Au Gratin, 3 oz. - 1/120 lb. or In Syrup – 6/8.5 lb. Cottage Fries - 6/5 lb. Orange Sections – 4/1 gal. Oven Roast Potato - 6/4.5 lb. Peaches: 5+1 – 32 lb. or (IQF) – 2/5 lb. Cheese Teezers, .7 oz. - 6/2.5 lb. Pitted Fruit: Dates or Prunes Spud Bites - 6/5 lb. Raisins or Golden Raisins Cheddar Munchers - 6/3 lb. Red Raspberries: 4+1 – 6/6.5 lb. Sweet: Candied Yam Patties: or (IQF) – 1/10 lb. – 6/3 lb. or 1/21 lb. Strawberries, California: Straight Cut – 6/2.5 lb. Sliced 4+1 – 6/6.5 lb. or 1/30 lb. Center Cut – 6/5 lb. Whole 4+1 – 1/30 lb. Batter Dip Sticks – 8/2 lb. Whole (IQF) – 1/10 lb. or 1/30 lb. Casserole/Streusel – 4/5 lb. Strawberries, Northwest: Mashed (Bag) – 6/5 lb. Sliced 4+1 – 6/6.5 lb. or 1/30 lb. Whole Irish – 6/5 lb. MORNINGSTAR FARMS 5-Way Fruit Salad – 4/1 gal. Black Bean Burger – 48/3.5 oz. 1-800-523-1730 Garden Veggie Pattie – 48/2.3 or 3.5 oz. or (215) 627-3903 Vegetarian Breakfast Pattie – 112/1.3 oz. Fax: Vegimax Sub – 60/3 oz. (215) 922-7648 National Pork Producers Council: www.nppc.org www.wellsmeats.com 23 APPETIZERS & HORS D’OEUVRES

APPETIZERS & Unique Shaped: Asparagus Roll Up w/ Bleu &

HORS D’OEUVRES Asiago Cheeses PIROM’S Chicken Adobe Shrimp Scampi Filo Tartlets – 1/88 ct. Coconut Varieties – 4/50 ct.: Puffs : Chicken Andouille & Cheese Scallops Beef Bourguignonne Shrimp Beef Wellington Dumpling.: Vegetable & Chicken Broccoli & Cheese – 4/100 ct Cheddar Cheese Oriental Varieties: Chicken Cordon Bleu Shrimp Shao Mai – 4/100 ct. Chicken Dijon Shrimp Supreme – 4/50 ct. Chicken Wellington Spring Rolls: Lobster Newburg Pork, 1.5 oz. – 4/50 ct. Reuben Cocktail , All Vegetable, Duck or Salmon & Spinach Shrimp, .75 oz. – 4/100 ct. Smoked Gouda & Chorizo Snow Crab Rangoon – 4/100 ct. Spiced Walnut & Brie Wonton – 4/100 ct.: Vegetable & Spinach & Potato Chicken, Snow Crab, Pork or Shrimp Spinach & Swiss Bacon-Wrapped Varieties – 3/100 ct.: Sweet Potato Rumaki Handmade Quiches & Tarts: Scallop in Bacon Bacon (Lorraine) Scallop, Pea Pod in Bacon Bacon, Broccoli, Shrimp, Water Chestnut in Bacon & Spinach Asst. Skewered Varieties – 3/100 ct.: Black Bean & Pepper Jack Brochettes: Broccoli & Cheddar Chicken & Pineapple Coquille St. Jacques Beef, Green Pepper & Onion Goat Cheese & Roasted Red Pepper Satay: Chicken or Beef Spinach & Swiss Tarts: GOURMET KITCHEN All 1/100 ct. Cheese Steak (Unless otherwise noted) Deep Dish Pizza W/Cheese Filo, Log Shaped: Deep Dish Pizza W/Sausage Crab & Brie Gruyere & Leek Cranberry & Walnut Brie Lobster Cobbler Fontina & Prosciutto Mascarpone, Bleu Cheese, Pear & Almond Brie & Carmelized Onions Raspberry & Almond Brie Ratatouille Sun Dried Tomato & Feta Salmon, Asparagus & Brie Beggar’s Purse Shaped: Shepard’s Pie - Beef & Veggies Apple & Walnut Brie w/ Duchess Potatoes – 1/88 ct. Chicken Sonoran w/ Salsa & Spices Spinach & Artichoke In A Wonton Duck & Apricot Brandy Flower Cup – 1/88 ct. Salmon & Goat Cheese Spinach, Pepperoni & Asiago Spicy Beef w/ Pepper Jack & Onion Sun Dried Tomato & Provolone Vegetable Fiesta Purses Turkey Cobbler Triangle Shaped: Tuscan Tri-Colored w/ Goat Cheese, Boursin & Spinach Sun Dried Tomatoes, & Pesto Lobster Newburg Vegetable Cobbler Ratatouille & Goat Cheese Wild Mushroom Salmon & Chives Spanakopita - Spinach & Feta Wild Mushrooms 24 APPETIZERS & HORS D’OEUVRES

GOURMET KITCHEN Cont. Chicken Macadamia All 1/100 ct. Chicken Nassau - Coconut, White (Unless otherwise noted) & Black Sesame, & Bread Crumbs Stuffed Mushrooms: Chicken Saltimboca - Proscuitto Boursin & Spinach & Sage Florentine - Spinach & Cheese Chicken Satay (No Sauce) Herbed Bread Crumbs Chicken Sesame Italian Sausage & Herbs Chicken Tandoori Lump Crab & Herbs Ginger Chicken Seafood & Herbs Hibachi Chicken - Peppers, Jack Southwest Style Cheese, & Scallions Empanadas: Hibachi Steak -Peppers, Jack Lobster w/Black Beans, Peppers, Cheese, & Scallions Cheese, & Spices Pork Satay (No Sauce) Chicken w/ Vegetables, Cheese Rumaki - Chicken Liver & Water & Spices Chestnut Wrapped In Bacon Spicy Beef w/Vegetables, Cheese Thai Peanut Chicken & Spices Bite Sized Pieces: Quesadillas : Chicken Coconut (Fingers) Tortilla Triangles: Chicken Cordon Bleu - Breaded Cheese, Jalepeno, & Cilantro w/ Ham & Swiss Stuffing Jalepeno, Bacon, & Chicken Chicken Fontina - Breaded w/ Tortilla Cones: Fontina & Sun Dried Tomato w/ Chicken & Cheese Stuffing Shrimp & Black Bean Chicken Pecan Tender w/Shrimp, Beans & Cheese Chicken Sesame (Fingers) Tortillas, Wrapped: Old Bay Dusted Chicken Chicken Fajitas Seafood: Tequila Chicken Burrito, Deep Fry Crab Three Colored Tortillas w/ Veggies, Crab Cakes 1 oz Rice, & Black Beans Crab Rangoon Skewers - Picks - Kabobs: Premium Lump Crab Cakes Beef: 2 Cubes w/ Peppers .75 oz. – 1/88 ct. & Pearl Onion Clams: Casino On Shell Chicken: 2 Cubes w/ Red & Green Shrimp: Pepper & Pineapple – 1/80 ct. Dragon Shrimp Premium Seafood: 1 each – 30-40 Malibu Coconut Shrimp Scallop & Shrimp w/ Peppers – 1/80 ct. Sesame Shrimp Shrimp - 2 w/ Red & Green Shrimp & Par Cooked Bacon Pepper – 1/80 ct. Scallops: On a Knotted Pick: Premium Scallop & Bacon Marquis Nassau Chicken, Coconut Scallop & Par Cooked Bacon & White Sesame Seeds Scallop & Raw Bacon Pistachio Chicken Pinwheels Spring Rolls: Wrapped Around An Asparagus Chicken Cashew Spear Black Bean Spring Roll Shrimp Casino Egg Rolls Skewers & Picks: Lobster & Shrimp Spring Rolls Bacon & Water Chestnut Shrimp Chopsticks – 1/80 ct. Beef Satay (No Sauce) Shrimp Maui Beef Teriyaki Satay Vegetable (1 oz.) Chicken Coconut - Coconut Batter Vegetable (1.5 oz.) – 1/50 ct. w/ Malibu Rum 25 APPETIZERS TO TRUFFLES

GOURMET KITCHEN Cont. Jalapeno Poppers, Stuffed – 4/4 lb.: All 1/100 ct. w/ Cheddar Cheese, (Unless otherwise noted) w/ Cream Cheese, Franks : w/ Red Hot Chili, Coney Island Franks Cheese Tequila or Italian Style Mini Franks In A Blanket Mushrooms: Battered Dijon, Whole Battered, Breaded Italian Gourmet, Specialties: & Batter Dipt - 6/2 lb.; BBQ Chicken Biscuit Whole - 6/4 lb.; BBQ Pork Biscuit Butter Breaded - 4/4 lb. Breaded Quartered Artichoke Onion Rings: Battered or Beer w/ Boursin - Deep Fry Battered - 4/2.5 lb. or 5/2 lb.; Breaded Quartered Artichoke Natural Steak Cut or Texas w/ Goat Cheese - Deep Fry Toothpicks - 6/2 lb.; Calzone - Ricotta, Mozzarella, Homestyle Breaded - 6 or 8/2.5 lb.; & Pepperoni In A Flaky Pastry Gourmet Steak, Formed & Breaded Coconut Lobster Tails or Extruded Fresh Diced - 8/2 lb. Monte Cristo – 1/80 ct. Cheese Teezer - 6/2.5 lb.; Stromboli Quesadilla Mesquite Chicken Santa Fe Springroll - 4/4 lb; BATTERED & BREADED Cheddar Cheese & Bacon Springstick VEGETABLES & CHEESES - 2/4 lb. Asst. Breaded Cheese: Feta & Spinach Zucchini: Sticks - 6/4 lb.; Breaded w/ Cream Cheese & Cheese or Sticks - 4/3.5 lb.; Breaded Sliced w/ Horseradish & Cream Cheese - 4/4 lb. or Beer Battered Sliced (Jalapeno Flavored) - 6/2 lb. - 6/2 lb. Battered & Beer Battered Mozzarella Sticks - 6/2 lb. Breaded Mozzarella Sticks - 6/2-4 lb. CAVIAR, PUREES, or 1/10 lb. PATES, MOUSSES Broccoli / Cauliflower / Corn: Broccoli Cheddar Poppers - 4/4 lb.; & TRUFFLES Broccoli Cheese Florets - 6/2 lb. CAVIAR Cauliflower Buds - 6/4 lb. American Sturgeon Caviar, 4 oz. Cauliflower w/ Cheese - 6/2 lb. Beluga Caviar, 1 oz. Corn Nugget - 6/2 lb. Flying Fish Roe, 17.5 oz. Variety Pack - 6/2 lb. Golden Caviar, 7 oz. Cheddar Cheese Breaded Cubes Keta Caviar, 7 oz. - 6/4 lb. Lumpfish Black Caviar, 12 oz. Chiles: Shrimp & Cheese Santa Fe Lumpfish Red Caviar, 12 oz. - 2/4.5 lb. Osetra Caviar, 1 oz. Fill-A-Busters: Four Cheese, Sevruga Caviar, 1 oz. Pepperoni Pizza, Sausage Pizza, Western Omelet & Buffalo - 6/2 lb. TRUFFLES Jalapeno Howler Cheddar Cheese Whole Winter, 7 oz. Coins – 4/4 lb. Whole Black, 25 gm Jalapeno Peppers, Stuffed: Breakings, 7 oz. w/ Cheddar Cheese, Oil: Black or White, 8 oz. w/ Cream Cheese or Puree: Black or White, 50 mg We Are Continually w/ Monterey Cheese - 6/2 lb. Salsa, 7 oz. Adding New Products. w/ Broccoli & Cheddar - 4/4 lb. Vinegar, 8 oz. Ask Your Wells Jalapeno Popper Jamm – 2/1 gal. Representative Jalapeno Poppers (Ovenable): Cream “What’s New?” Cheese & Cheddar Cheese - 6/2 lb.

26 PUREES & PATES TO DESSERTS

PERFECT PUREE Pate de Campagne w/ Black Pepper OF NAPA VALLEY Pate Forestier Berries – All 6/30 oz.: Smoked Salmon & Spinach Mousse Marion Blackberry Venison Pate Royal Red Currant All-Natural Pates: Wild Maine Blueberry Duck Rillettes – 2 lbs. ea. Morello Cherry Pheasant – 1 lb. ea. Red Raspberry Salmon Sausage – 3 lbs. ea. Classic Cassis Berry Strawberry Domestic Fruit – All 6/30 oz.: DESSERTS Adams Green Apple ASSORTED CHOCOLATE All Apricot Chocolate: Chips, Cups or Discs California Kiwi Chocolate: Bittersweet, Milk, Key Lime Concentrate Chocolate: Semi Sweet or White Meyer Lemon Concentrate Lemon Zest BOB COTTON GOURMET PIES Orange Zest Apple Crumb Prickly Pear Cactus Fruit Banana Split Scarlet Orange Concentrate Cajun Midnight White Peach Chocolate Cappuccino Sir William Pear Coconut Rum Dixie Lemon Exotic Fruit – All 6/30 oz.: Dixie Lime Crazy Coconut Key Lime Hawaiian Papaya Margarita Lady Lychee Peanut Butter Silk Sweet Banana Pecan More Mango Pina Colada Passion Fruit Concentrate Pumpkin Pink Guava Texas Millionaire Positively Pomegranate Concentrate MELROSE DINER DESSERTS Tracy’s Tamarind Layer Cake: 10” Vegetables – All 6/30 oz.: Carrot Cake Roasted Sweet Red Pepper Cheesecake: Whole & Sliced Buttercream Cake: Chocolate & Vanilla FABRIQUE DELICES PATES Special Occasion Cake: 7” & 8” & MOUSSES PELLMAN DESSERTS Encroute Pates – 1.5 lbs. ea.: Duck A L’Orange Apple Walnut Crumb Cake Garlic Sausage Black Forest Cake Pate w/ Pistachio Cheesecake, Sliced: Assorted, Amaretto, Salmon Mousse Chocolate Ganache, Plain or Raspberry Chocolate Mousse Pie Truffle Mousse Carrot Cake Vegetable Pate Chocolate Truffle Torte Pates & Mousses – 3 lbs. ea.: German Chocolate Cake Duck A L’Orange w/ Grand Marnier Key Lime Pie Duck Galantine w/ Truffle & Pistachio Lemon Torte Duck Liver Mousse w/ Plum Wine Triple Chocolate Cake Duck Mousse Au Porto Farmer’s Rabbit Pate, 3 lbs. ea. Foie Gras Mousse Mousse Truffee

27 DESSERTS GALORE

RITA’S CHEESECAKES Cafe Latte Caramel Pecan Tiramisu Strip Chocolate Affair Hazelnut Toffee Torte Chocolate Chip Chocolate Crunch Bar Fruit Cheesecake Chocolate Grand Marnier Kahlua Roulade: Choc. Raspberry or Opus Limoncello Tarts: Maple Pumpkin Lemon Marshmallow Normandy Orange & Creamsicle Pear Plain Petit Four Pumpkin THE FRENCH PATISSERIE Raspberry Chambord Individual Desserts: Sweet Potato (Cylinder 2.75”x2”) Tiramisu Cappuccino Tropical Coconut Key Lime Calypso White Chocolate Chip Lemon Chantilly SWEET LILLY’S Marquise Au Chocolate Gourmet Brownies – 32 Servings: Raspberry Miroir Wild Orchid: The Original Tiramisu White Passion TASTE-IT PRESENTS DESSERTS Pyramids, Terrines & Domes Almond Amaretto Cream Cake Chocolate Terrine Chocolate Indulgence Pyramid Noisette Chocolate Mousse, 3 lb. bag: Warm Chocolate Cake Dark or White Raspberry Mont Blanc Creme Brulee Focaccia Petits Fours: Panna Cotta Chocolate Eclairs, Mini Lemon Tarts, Tiramusu Cream Puffs, Coffee Moose Squares Zabaglione and Raspberry Moose Squares SYMPHONY DESSERTS Coulis: Chocolate Individual Desserts: Creme Anglaise Black Forest Mango Pyramid Raspberry Duett Creme Caramel Bisous (Mini Cheesecake): Opus Pear/Dulce de leche Maui Pistachio/Apricot Vanilla Bourbon Raspberry/Cassis Grand Marnier Souffle Vanilla/White Chocolate Exotic Les Petits Minis: 48 ct. Velvet (Cylinders 2.5: x 1.25) Marquise Crocolat, Melody, Moka, Petit Misu, Profiterolle Triolette, Petit Chocolate Brulee Mini Apple Tart Les Pave’ Sheet Cakes, Uncut 12” x 16” Cakes: Chocolate Cheesecake/Raspberry Edelweiss Chocolate/Creme Brulee Sacher Chocolate/Mint Tiramusu Dark Chocolate/Apricot Strips: Mango/Coconut Opera Raspberry/Key Lime