Page 49 - MENU Magazine - Nov/Dec 2017

PEPPERIDGE FARM PUFF PASTRY
SET YOUR IMAGINATION FREE
There is no limit to the delicious o erings you can tempt your patrons with when you start with the versatility of Pepperidge Farm Pu Pastry. From traditional favourites like Strudels, Fruit Flans and Quiches to scrumptious Caramelized Onion, Mushroom and Gruyere Tartlets and dec- adent Chocolate Ravioli Pillows.
Made with no arti cial colours or avours, Pep- peridge Farm Pu Pastry is extremely versatile and so easy to use. Our Pastry Sheets and Patty Shells thaw in minutes and brown evenly during baking. Get ready to impress and delight your patrons!
pepperidgefarm.com
VERVE CARROT, PARSNIP BISQUE WITH GINGER
ON TREND
Flavourful carrots and parsnips simmered with onions, cream and butter nished with a hint of ginger.
• Vegetable-focused
• Providesafullservingofvegeta- bles—CONSUMERS want soups with a full serving of vegetables from restaurants
• Hot trend in produce—root vegetables
• 48%ofconsumersareinterested intryingneworuniquesoups
• FULLY-PREPARED—consistent taste and appearance every time
• Savestimeandlabour—produc- es heat directly in the pouch
• 4x4lbpouchespercase,allows smaller batch preparation
campbellsfoodservice.ca
Le saucisson... de toutes façons
Bertrand Bourget, a native from Gaspésie and former owner of the renowned Char- cuterie La Tête de Cochon in Percé, has studied and worked in Europe in the dry sausage industry. Today his company "Le saucisson...de toutes façons!" o ers re ned and high-quality dry sausages—low in water and full in taste.
• 100%Quebecpork • Naturalcasing
• No llingagents
• Noarti cial avours • Nocolouring
• Glutenfree • Five avours
lesaucissondetoutesfacons.com
NOVEMBER / DECEMBER 2017 MENU 49