Martin Bros. Distributing

It's the seafood twist on a comfort-food favorite your customers won't see coming. Seafood Month is the perfect excuse to put something unexpected on the menu. 🌊
Tilapia Parmesan
6 pcs High Liner Foodservice Upper Crust™ Parmesan Crusted Tilapia with Tuscan Herbs (959840)
1 cup Prepared Marinara Sauce
1/2 cup Grated Mozzarella
1/4 cup Grated Parmesan
4 1/2 cups Cooked Linguini
1/2 cup Olive Oil
4 Cloves Garlic, Minced
1 Shallot, Minced
1 tbsp Parsley, Chopped
2 tbsp Basil Chiffonade
PREP | Deep fry Upper Crust™ Parmesan Crusted Tilapia at 350°F for 3 mins or until top crust is golden. Top each fillet with marinara sauce, cheese and place in the oven at 375°F for 5 mins or until done. In a large pan, sauté onions and garlic with
olive oil. Add refreshed linguini and remaining ingredients. Season with salt & pepper. Plate tilapia parmesan on a bed of linguini pasta.
YIELD | 1

We're proud to support products that make a difference. FoodHandler - Risk Nothing's Pink ThinSense® gloves help fund breast cancer research with every case purchased. For many of us, breast cancer isn't just a cause. It's a mom, sister, friend, coworker, someone we love.
Who are you wearing pink gloves for this month? 🎀
💕 Small: MB # 051610
💕 Medium MB # 051620
💕 Large: MB # 051630
💕 Extra large MB # 051640

🦞🐟 Seafood Month is serving comfort food with a coastal twist. Layers of creamy Alfredo, ricotta, spinach, mozzarella and Lobster Sensations® come together in this rich, crowd-pleasing Seafood Lasagna that's built to impress. Seafood brings lean protein and crave-worthy flavor to the menu, making it a perfect way to spotlight Seafood Month.

Lobster & Seafood Lasagna
2 lbs King & Prince Seafood Lobster Sensations® (922070)
As needed Lasagna Sheets Pre-Cooked
2 quarts Alfredo Sauce
2 lbs Mozzarella Cheese, Shredded
3 cups Spinach, Cooked And Drained
2 cups Ricotta
1 cup Parmigiano-Reggiano, Grated
2 Whole Eggs
PREP | Ladle alfredo onto bottom of baking pan and cover with the lasagna sheets. Mix the ricotta cheese, eggs and parmesan well. Spoon some of the cheese mixture all over the shells and than cover with spinach. Top with Lobster Sensations® and then shredded mozzarella and repeat the process for 4 layers. The top layer gets just shredded mozzarella and cook at 350°F for 1 hour. Serve immediately or cool and bake portion to order.
YIELD | Varies

Schools can win with the kids and in the classrooms while growing foodservice participation with a grab-and-go second chance breakfast program! Check the comment section for a link to our blog all about second chance breakfast and how a cart can make it happen!

🌮🐟 We're kicking off Seafood Month with fish tacos that deliver big flavor. Crispy Trident Seafoods Wild Alaska Po***ck Nuggets tossed in spicy mayo, layered with fresh cabbage, pico de gallo, crema and cilantro, all wrapped in a warm tortilla.
Even better? Seafood is a lean protein packed with nutrients and omega-3s, making this taco a win for both flavor and feel-good menuing. Shoutout to Trident for helping us reel in a Seafood Month favorite. 🎣

Fish Tacos
18 oz Crispy Battered Sauceable Wild Alaska Po***ck Nuggets (809860)
1/2 cup Mayonnaise
2 Tbsp Hot Sauce
1 tsp Lime Juice
1/2 tsp Garlic Powder
8 Small Corn Tortillas
2 cups Shredded Cabbage
1/4 cup Pico De Gallo
1/4 cup Chopped Cilantro
1/2 cup Crema
Lime Wedges As needed
PREP | Cook Crispy Battered Sauceable Wild Alaska Po***ck Nuggets according to package directions until hot and crispy.
Stir mayonnaise, hot sauce, lime juice and garlic powder together in a bowl, then toss hot nuggets until evenly coated in the spicy mayo. Warm corn tortillas directly over a flame or in a dry skillet until lightly charred and pliable. Fill tortillas with shredded cabbage, pico de gallo and spicy mayo–coated fish nuggets. Drizzle generously with crema, finish with cilantro and serve with lime wedges.
YIELD | 1

Congratulations, Mindy! 🎉 Your story is a powerful reminder that it's never too late to discover a new passion. The same heart for caring for others that made you an incredible nurse is now making Adel Family Fun Center a place where everyone feels welcome, valued and connected. Food and hospitality have a unique way of bringing people together, and you're proving that every day.

In honor of our 8th class of “40 Women To Watch” in Iowa’s hospitality industry, we’d like to introduce you to each of our 2026 honorees! Come celebrate these incredible women on October 19th. 🔗 https://zurl.co/Ro8Y0

After nearly 30 years as a nurse, Mindy Smith never expected to find a second calling in hospitality. She joined the Family Fun Center during the COVID pandemic and discovered a new sense of purpose creating a place where families, friends, leagues, and neighbors come together. Today, she oversees the facility's food and beverage operations while helping foster the welcoming community that has become the heart of the center. Mindy finds particular joy in building relationships with guests of all abilities, especially those with special needs, believing hospitality has the power to make everyone feel they belong.

Congratulations, Chef Marcela Barrera! Your journey proves that determination, leadership and a passion for serving others can open incredible doors. While you're creating unforgettable experiences today, we are so inspired that you are developing tomorrow's foodservice leaders at The Hotel at Kirkwood Center. What a well-deserved recognition! 👏🍽️✨

In honor of our 8th class of “40 Women To Watch” in Iowa’s hospitality industry, we’d like to introduce you to each of our 2026 honorees! Come celebrate these incredible women on October 19th. 🔗 https://zurl.co/h06Pc

Chef Marcela Barrera began her career at Hotel at Kirkwood Center as a line cook and, through dedication and hard work, advanced through the kitchen to become Banquet Chef. Today, she leads events ranging from intimate gatherings to banquets serving 400 guests while mentoring Kirkwood Community College culinary students and raising three children. For Marcela, hospitality is about more than preparing food—it’s about bringing people together and making them feel cared for. Her nominator says her passion for cooking is matched only by her compassion for others. Her advice reflects the philosophy that has guided her career: “Don’t ever give up. Keep showing up. Everyone makes mistakes. Own them, learn from them, and come back stronger the next time.”

Congratulations, Jodi! We love partnering with operators who never stop learning, growing and investing in their communities. Your story is a wonderful example of the connections that can be built around a table. So glad you kept Prime Time Hinton open for the community!

In honor of our 8th class of “40 Women To Watch” in Iowa’s hospitality industry, we’d like to introduce you to each of our 2026 honorees! Come celebrate these incredible women on October 19th. 🔗 https://zurl.co/yNzaD

Jodi Cook never imagined her "fun job" serving tables would one day lead to restaurant ownership. While teaching kindergarten full-time, she spent evenings at Prime Time Hinton where she built lasting friendships with coworkers and customers alike. When the restaurant unexpectedly closed, Jodi couldn't imagine the community without it. Alongside two fellow servers, Kasia VanEgdom and Lisa Junck, she helped purchase and reopen the restaurant, bringing together their families and each owner's unique strengths to create a new chapter for a longtime local gathering place. Jodi believes hospitality is built on relationships, and you'll still find her there after school, making sure every guest feels welcome.