Dish! - 2018 Issue 4

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2018 Issue Four | April | martinbros.com

Spring &

Summer Recipe Stack- Up Beef Tender Sliders page 15

Flavor Pairing Ideas page 2

Spring Specials page 9

Sustainability & Efficiency page 18

#MBMustHaves PAGE 2

PAGE 3

PAGE 4

E R E BAT

Ken’s Citrus Dijon Vinaigrette (562160)

McCain Ranch Seasoned Tots (955970)

J&B Coconut Crusted Chicken Breast ( 955850)

Rotella’s Pineapple Bun (938160)

PAGE 5

PAGE 7

PAGE 4 R E BAT

E

R E BAT

E

McCain Buffalo Seasoned Tots (955980)

Lola’s Original Fine Hot Sauce (552190)

McCormick Grill Mates® Montreal Steak® Seasoning (471181)

Hormel Café H® Mediterranean Chicken (955910)

PAGE 8

PAGE 9

PAGE 10

PAGE 17

NE W !

Norpac Flav-R-Pac® Flame Roasted Seasoned Onion & Pepper Blend

Rich’s Hashtag Shaped Yeast Raised Donut (967660)

R E BAT

Basic American Lentil Penne (481330)

E

McCain Sea Salt & Black Pepper Seasoned Tots (955990)

(909620)

DELIVERY IS CHANGING THE WAY YOU DO BUSINESS.

Visit info.martinbros.com/to-go to download our To-Go Guide, and get your To-Go sales going!

MartinBros.com

BY 2020, AN ESTIMATED 40% OF RESTAURANT SALES ARE EXPECTED TO COME FROM DELIVERY.

With pairing, the possibilities are truly endless! And…sometimes…pairing two very opposite tastes together can lead to an amazing new flavor!

One of my favorite recipes from this issue – a pairing that created amazing flavor – is the Spicy Pineapple Sauce. The sweet of the pineapple and brown sugar mixed with the zing of the soy sauce and Iowa’s own Lola’s hot sauce create an amazing flavor combination. And pair that with the coconut crusted chicken breast, and you’ve got a real new menu WOW! So…go ahead and enjoy some of these great pairing ideas. And…don’t forget to check out our newest podcast for some great ideas for pairing wine and beer!

Krystle Kettman Managing Editor | kkettman@martinbros.com

EXECUTIVE VICE PRESIDENT Diane Chandler

MEDICAL SUPPLIES SPECIALIST Becky Miller

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller

MARKETING MANAGER Angie Dark

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith

VENDOR MARKETING COORDINATOR Krystle Kettman CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Natalea Koehn, Maggie Jensen DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

GRAPHIC DESIGNERS Rob Swiatly, Jeff Sadler, Trent Phillips, Bill Pendry, C. Allyn Slack PHOTOGRAPHY Rob Swiatly VIDEOGRAPHY C. Allyn Slack INTERACTIVE DESIGN SPECIALIST Bill Pendry Potential profits are based on average prices and serving sizes. Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS

2

HOT DISH!

9

Pair with Flavor & Cinco de Mayo Specialty

Spring Specials, Rebates & New Items

Cinco de Mayo Steak Fajita Special

8

ONE INGREDIENT THREE WAYS

13

HEALTH & WELLNESS

18

SENIOR LIVING

19

SCHOOLS

20

Beef Tenderloin PLUS 2 BONUS RECIPES!

Sustainability & Energy Efficiency

Beef Tenderloin 3 Ways + 2 Bonus Recipes

13

Foods from Outside Sources

Around the World with School Nutrition Trends

Flavor Pairing Ideas

2

Sustainability & Energy Efficiency

18

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vo

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r i a

a l F

PECAN CRUSTED CHICKEN, APPLE & CITRUS SALAD 1 each � J&B Pecan Crusted Chicken Breast (383210), cooked, sliced 2 oz � Heritage Blend Lettuce (360676) 2 oz � Bix Diced Tomatoes (380248) 1/4 each � Fuji Apple (370170), thinly sliced 1/4 each � Wholesale Granny Smith Apple (370771), thinly sliced 1/4 cup � Reser’s Orange Slices (369005) 2 oz � Ken’s Citrus Dijon Vinaigrette (562160) PREP | Build salad.

COST $2.44 SELL AT $9.99

POTENTIAL PROFIT* $7.55

a r o f s e l pp A Add

TIPS FOR WINE & BEER PAIRING! From Martin Bros. Marketing Senior Editor, Krystle Kettman, and Martin Bros. Corporate Chef & Operations Consultant, Scott Fadden

New Podcasts Monthly

MARTINBROS.COM/PODCAST or search for Dish!Exclusive on iTunes

CULINARY CONCEPTS

APPLE TURKEY BURGER WITH LOADED TOTS

R E BAT

E

RANCH SEASONED TOTS (955970 – 6/5 LB) FREE CASE REBATE!! Offer valid through 6/30/2018.

1 each � Jennie-O All Natural Premium Dark Turkey Burger (967840) 1 each � Rotella’s Butter Brioche Bun (907250) 1 oz � Knouse Musselman’s® Apple Butter (750160) 1/2 oz � Bix Spinach (361170) 3-5 each � Wholesale Granny Smith Apple (370771) Thin Slices 5 oz � McCain Ranch Seasoned Tots (955970) 1 oz � Shredded Cheddar Cheese (900861) 1 each � Smithfield Farmland Gold Medal Double Smoked Bacon Strip – 14/18 (929160), cooked, chopped 2 oz � Ventura Classic Gourmet® Select Classic Buttermilk Ranch Dressing (630170) PREP | Cook turkey burger. Toast bun. Build burger, adding apple butter, spinach and apple slices. Cook tots and top with cheese and bacon.

Serve with ranch. =Classic Pilsner

=Pinot Grigio

! h c n u r C t Swee COST $3.03 SELL AT $9.99

POTENTIAL PROFIT* $6.96

2018 ISSUE FOUR

3

CULINARY CONCEPTS

R E BAT

E

BUFFALO SEASONED TOTS (955980 – 6/5 LB) FREE CASE REBATE!! Offer valid through 6/30/2018.

COCONUT CHICKEN SANDWICH WITH SPICY PINEAPPLE SAUCE & LOADED BUFFALO TOTS 1 each � J&B Coconut Crusted Chicken Breast (955850) 1 each � Rotella’s Pineapple Bun (938160) 1 each � Green Leaf Lettuce Fillet (360670) 1 each � Bix Tomato Slice (348109) 2 each � Smithfield Farmland Gold Medal Double Smoked Bacon Strips – 14/18 (929160), cooked 1/4 cup � Spicy Pineapple Sauce (see recipe) 5 oz � McCain Buffalo Seasoned Tots (955980) 2 oz � Ventura Marie’s® Premium Super Blue Cheese Dressing (630870) 1/2 oz � Blue Cheese Crumbles (903758) 1 Tbsp � Wholesale Celery (360445), finely chopped 1 Tbsp � Green Onions (361010), chopped PREP | Cook chicken as directed. Toast bun. Build sandwich, adding lettuce, tomato, bacon and pineapple sauce. Cook tots and serve topped with blue cheese dressing, blue cheese crumbles, celery and onion.

SPICY PINEAPPLE SAUCE

Make Sandwic hes

Sauc y!

COST $3.61 SELL AT $10.99

POTENTIAL PROFIT* $7.38

4

YIELD | 12 1-1/2 cup � Dole Crushed Pineapple (571618), drained 1-1/2 cup � Dolees wich Pineapple Juice (730230) Sand Make 1/4 cup � Brown Sugar 2 Tbsp � ConAgra La Choy® Soy Sauce (560980) 1 tsp � Lola’s Original Fine Hot Sauce (552190) 2 Tbsp � Cornstarch 1/4 cup � Water

Sauc y!

PREP | In a sauce pan, combine pineapple, pineapple juice, brown sugar, soy sauce and hot sauce. Bring to a simmer, letting the sugar dissolve. Combine cornstarch and water, mixing until smooth. Slowly add cornstarch mixture to the pineapple mixture, whisking until incorporated and sauce is thickened. =Red Amber

=Viognier

CULINARY CONCEPTS

BLACKENED FLAT IRON STEAK SANDWICH WITH BLUE CHEESE SPREAD & RANCH WEDGES 6 oz � Steak made from JBS 5 Star® Beef Choice Chuck Flat Iron Filet (955880) As needed � McCormick Cajun Seasoning (472171) 1 each � Rotella’s Brioche Bun (907250) 2 oz � Capital City Yellow Onions (361045), sliced 2 oz � Capital City Red Bell Peppers (361251), cut into strips 1 oz � Monterey Thick Sliced Mushrooms (360940) 2 oz � Blue Cheese Spread (see recipe) 5 oz � Lamb Weston Lamb’s Seasoned® Ranch Recipe® Potato Wedges (960260), prepared PREP | Season steak with Cajun seasoning. Grill to desired temperature. Caramelize onions. Sauté peppers and mushrooms. Toast bun. Build sandwich, finishing off with the spread. Serve with wedges.

BLUE CHEESE SPREAD YIELD | 6 1 cup � Kraft Heinz Philadelphia Original Cream Cheese (903718), softened 1/2 cup � Blue Cheese Crumbles (903758) 1/2 cup � Kemps Sour Cream (900540) 2 tsp � McCormick Grill Mates® Montreal Steak® Seasoning (471181)

COST $5.05 SELL AT $13.99

POTENTIAL PROFIT* $8.94

Spread On

Flavor!

PREP | Combine all ingredients. =Pilsner | American Stout | Belguin Dark Ale =Cabernet Sauvignon | Merlot | Malbac

2018 ISSUE FOUR

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CULINARY CONCEPTS

BBQ HONEY GARLIC GLAZED CHICKEN WRAP WITH SEASONED FRIES 1 each � Catallia Pressed Flour Tortilla – 10 in (949980) 1 each � Tyson Red Label® NAE Golden Crispy Select Cut Dark Meat Chicken Filet – 3.5 oz – Fully Cooked (967880) 2 oz � Ventura Smokehouse 220™ Applewood Smoked Bacon Barbecue Sauce (631810) 1-1/2 oz � Honey (757300) 1 Tbsp � Brown Sugar 1 tsp � Wholesale Minced Garlic (391021) 1/2 tsp � McCormick Crushed Red Pepper (475721) 5 oz � Lamb Weston Lamb’s Seasoned® Seashore-Style® Straight-Cut Skin-On Fries (963790), prepared PREP | In a sauté pan, add barbecue sauce, honey, brown sugar, garlic and red pepper. Heat. Cut up chicken. Add to barbecue sauce mixture, glazing the chicken. Warm tortilla. Place glazed chicken in warmed tortilla. Wrap. Serve with fries.

SEE HOW TO MAKE THIS RECIPE!

VIEW OUR NEW, QUICK AND FUN STEP-BY-STEP VIDEO

COST $3.21 SELL AT $9.99

POTENTIAL PROFIT* $6.78

6

YOUTUBE.COM/MARTINBROSDIST

WAFFLE FRY NACHOS 6 oz � Lamb Weston Lamb’s Natural CrissCut® Fries (960920), prepared 4 oz � Hormel Café H® Mediterranean Chicken (955910), prepared 2 oz � Shredded Cheddar Cheese (900861) 1 oz � Wholesale Red Onion (361112), chopped 1/4 cup � Capital City Jalapeño (365150), sliced 2 oz � Kemps Sour Cream (900540) 2 oz � Cookie’s Mild Premium Salsa (561130) As needed � Cilantro (360490), chopped

CULINARY CONCEPTS

LOAD UP ON

PREP | Plate fries. Top with cheese and heat for 1-2 minutes to melt. Top with remaining ingredients. =Red Ale

=Pinot Noir

COST $2.59 SELL AT $9.99

POTENTIAL PROFIT* $7.48

2018 ISSUE FOUR

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CULINARY CONCEPTS

STEAK FAJITA PLATE

Specialty

6 oz � JBS 5 Star® Choice Beef Bottom Flat (955870), thinly sliced As needed � McCormick Fajita Marinade & Seasoning (472681) As needed � Roland Pomace Olive Oil (620390) 1/2 cup � Norpac Flav-R-Pac® Flame Roasted Seasoned Onion & Pepper Blend (909620) 4 each � Catallia Pressed Four Tortilla – 6 in (949950) 2 oz � Cookie’s Mild Premium Salsa (561130) 2 oz � Kemps Sour Cream (900540) 2 oz � Guacamole 1/2 cup � Uncle Ben’s Spanish Rice (460680), prepared 1/2 cup � Basic American Santiago® Excel® Smooth Refried Beans (600030), prepared 1/2 oz � Shredded Cheddar Cheese (900861) As needed � Wholesale Lime (376212), wedges As needed � Cilantro (360490) PREP | On a flat top or hot skillet, sauté beef with seasoning and olive oil until almost cooked to desired temperature. Add vegetable blend. Cook through. Plate. Warm tortillas. Add to plate. Serve with sides of salsa, sour cream, guacamole, rice and beans topped with cheese. Garnish with lime and cilantro. =Red Ale

=Cabernet Sauvignon

COST $3.90 SELL AT $11.99

POTENTIAL PROFIT* $8.09

8

FLAV-R-PAC® FLAME ROASTED SEASONED ONION & PEPPER BLEND (909620 – 6/2.5 LB)

SPRING SPECIALS, REBATES & NEW ITEMS Pricing valid through April 30, 2018

BBQ SPECIALS Saucy Blues® BBQ Shredded Pork

Sliced Beef Brisket

$39.99

$6.59/lb

Ultimate Beef Burger Patty – 3x1

(927680 – 2/5 lb ave)

(913180 – 2/5 lb)

Gold Medal All Meat Hot Dog – 4x1

(913700 – 1/10 lb)

$33.99

Sheboygan® Skinless Italian Sausage – 5x1 (939120 – 4/2.5 lb)

$34.99

(917110 – 1/10 lb)

$27.99

EASTER & MOTHER’S DAY SPECIALS Egg Beaters® Egg Whites

Hashtag Shaped Yeast Raised Donut

$66.95

$24.99

(975150 – 12/2 lb)

Tiramisu - Unsliced

Gourmet Sea Salted Chocolate Chip Cookie Dough with Fudge Filling

(967660 – 60/2 oz)

(967710 – 2/75 oz)

$84.99

(965000 – 96/3 oz)

$62.99

SPRING TOPPINGS SPECIALS Sliced Strawberry Topping

Mellow Hot Fudge Topping

Safari Chocolate Syrup

$48.59

$92.59

$51.59

(771100 – 6/5 lb)

(771130 – 6/#10)

(771210 – 6/#10)

Sweet Indulgence Sea Salt Chocolate Sauce (771500 – 12/16 oz)

$34.59

NEW ITEM SPECIALS NE W !

NE W !

Pinto Beans in Mild Chili Sauce

Stacy’s® Simply Naked® Pita Chips

$25.59

$27.59

Chili Beans Sea Salt Caramel Chips (465160 – 1/25 lb)

$67.59

+ UP TO $500 REBATE!

NE W !

NE W !

White Garlic Pizza Sauce (562250 - 4/1 gal)

$47.99 A medium- to thick-bodied sauce with creamy white color and garlic spice particulates throughout. Ranch flavor with garlic, onion and herb added.

(601720 – 6/#10)

Beans that can do just about anything.

They give you the meaty and tender texture of pinto beans with something a little extra. Made especially for homemade chili recipes, these pinto beans are slow-cooked with tasty mild chili sauce. Perfect for chili, stew and Southwest cuisine.

(440100 - 6/18 oz)

Twice baked, dressed in nothing but sea salt and made from real pita bread, so they’re simple with an incredible crunch. Delicious alone or paired with fresh fruit, a variety of cheeses, hummus or your favorite dip. Non-GMO Project Verified, No Artificial Color or Flavors, Low Saturated Fat and No MSG.

2018 ISSUE FOUR

9

Plant Based Lentil Penne

NE W !

A delicious, versatile way to bring more plant-based protein to menus. With more consumers opting for plant-forward menu choices, Lentil Penne is an easy way to bring legumes to the center of the plate.

(481330 – 2/5 lb)

$39.59

3 Simple Ingredients • Red Lentil Flour, White Rice and Pea Protein (all sourced from US or Canada) • No artificial flavors, colors or preservatives

Packed with Nutrition • Complete protein — 21g protein* • 6g fiber* *per 100 gram serving

Meets Nearly All Dietary Restrictions • Vegan • Vegetarian • Gluten Free • Free of Big-8 Allergens • Heart-healthy: low sodium, fat and cholesterol • Kosher Pareve OU

NE W !

SMOKED STEAMSHIP HAM ROAST (352440 - 1/16 lb ave)

A unique, eye-catching centerpiece!

Great for carving stations, buffets and more!

UP TO $250 REBATE! $20 MINIMUM. $2/CASE Offer valid through 5/18/2018.

10

HOT DISH!

REBATES UP TO $100!

UP TO $50!

UP TO $500!

UP TO $500!

Redstone Canyon® Fries Rebate

Extra Crispy Coated Fries (907240) Rebate

New Items (967880) Rebate

Spring Desserts Promo

$10/CASE!

UP TO $500!

UP TO $50 ON ONE CASE!

UP TO $500!

Café H® New Items (955900, 955910) Rebate

Get S’more Back Rebate

Neighborhood to Nation Rebate

Offer valid through 6/30/2018.

Offer valid through 6/30/2018.

Offer valid through 6/30/2018.

Offer valid through 6/30/2018.

Offer valid through 5/31/2018.

UP TO $250!

Gravies Rebate

Offer valid through 4/30/2018.

UP TO $500!

NE W !

Offer valid through 5/30/2018.

Offer valid through 4/30/2018.

UP TO $500!

NE W !

UP TO $500!

NE W !

NE W !

Offer valid through 5/18/2018.

Original Bomb Pop® Cups (956400) Rebate

Offer valid through 5/31/2018.

Chilly Cow™ Light Chocolate Chip Cookie Dough Ice Cream (956350) Rebate

Load’d Sundaes™ (956380, 956390, 956360, 956370) Rebate

UP TO $800!

UP TO $4/CASE!

UP TO $500!

UP TO $500!

J. Hungerford Smith® Toppings Rebate

Pam® No-Stick Spray Rebate Offer valid through 5/31/2018.

Chicken Rebate

Offer valid through 5/31/2018.

Sweet & Sensational Rewards Rebate

UP TO $7/CASE!

UP TO $250!

UP TO $120!

UP TO $250!

Steamship Ham Roast (352440) Rebate

Offer valid through 6/30/2018.

Spring Savings Soup, Vegetables & Fruit Toppings Rebates Offers valid through 4/30/2018.

Buns Rebate

Offer valid through 6/30/2018.

Offer valid through 5/31/2018.

Offer valid through 5/31/2018.

Offer valid through 6/1/2018.

NE W !

NE W !

Minis (Featuring NEW Mini Apple Fritter Bite Dough – 967990 – 525/.5 oz) Rebate

Smoke’N Fast ® Carvemaster ® Ham (388030) Rebate Offer valid through 9/30/2018.

Offer valid through 6/30/2018.

FREE CASE REBATES FREE CASES!

FIRST CASE REBATE!

Seasoned Tots (955970, 955980, 955990) Rebate

Premium Blend BBQ Sauce (561930)

Offer valid through 6/30/2018.

Offer valid through 5/31/2018.

BOGO!

FREE CASE!

BOGO!

Premium Beverage Syrups Rebate

Golden Dipt ® Buttery Cracker Breadcrumb (416460) Rebate

Craft Beer Battered Cod (955940) Rebate

10 Varieties Now Available!

Offer valid through 4/30/2018.

Offer valid through 12/31/2018.

Offer valid through 12/31/2018.

LENT & SEAFOOD REBATES UP TO 50 CASES!

UP TO $120!

UP TO 50 CASES!

Every Bite Better Rebate

Guinness® Seafood (927890, 927900, 927930) Rebate

Savings Are Yours Love Pollock Rebate

Offer valid through 5/31/2018.

Offer valid through 4/30/2018.

Offer valid through 4/30/2018.

Ask your Martin Bros. representative for more information about these rebates.

2018 ISSUE FOUR

11

McCormick is PURE flavor

PURE QUALITY

BLACK PEPPER King of Spices.

Hiding in plain sight for so many years, pepper is finally capturing the spotlight with its up-front bite and lingering spicy sensations. With the pungent aroma and uniform appearance of McCormick’s black pepper, it’s the ultimate enhancer to any savory dish. Its subtle bite also makes it the new “must have” in the baker’s pantry, where innovative chefs are using it to temper the sweetness of cakes,

Cracked

cookies, and candy. The most popular spice in the world, black pepper is an

Table Grind

(472411 - 1/16 oz)

essential part of every culinary arsenal.

(472538 - 1/18 oz)

Whole

(472518 - 1/19.5 oz)

OUR BLACK PEPPER THE BUILDING SOURCING STORY BLOCKS FOR

40% oflove consumers gravy

• McCormick regularly visits and sources from all the major pepperproducing countries to bring you the best quality pepper directly from the source.

signature MENU

• We maintain stringent standards in our pursuit of pure. No fillers mean intense, woody-piney flavor with a hot biting taste, the way pepper is meant to be.

ITEMS

•From We Southern-style adhere to the strictest and sanitation practices, breakfaststerilization to safeguarding our pepper from impurities and outside contaminants.

Thanksgiving dinner, gravy is the comfort-food classic that can make ® a meal memorable. Custom Culinary Which McCormick gravies reflect the authentic, homestyle Black Pepper Granulation flavors and texture both consumers isthat Right for You? and operators expect.

PURE GROUND: Imparts the greatest amount of flavor due to its fine, consistent granulation. Use in cooking when lower visibility is desired.

HELLO, HAPPY HOUR!

Black Pepper Date Cocktail

32%

This unique cocktail features tongue-tingling simple syrup starring the contrasting flavors of McCormick’s bold Black Pepper and naturally sweet Medjool dates. Mix with dark rum,

SHAKER GRIND: Medium Grind, excellent for tabletop application finishing a dish.

of full service restaurant menus feature gravy COARSE GRIND: Use in cooking when a bold, impressive TABLE GRIND: Slightly more coarse ground pepper, this larger tabletop grind is perfect for visual appeal.

elderflower liqueur and fresh lime juice to experience the next wave of spicy, refreshing flavor. CLICK HERE TO GET THE RECIPE >>

presentation is desired. for salad Datassential MenuTrends, U.S. menuGreat penetration, 2017. dressings and added on proteins before broiling.

CRACKED: Split peppercorns used as a garnish. Perfect to use when creating an exciting visual appeal in which pepper is a featured ingredient.

REINVENT THE CLASSICS, WITH EASE

Watch the culinary masterminds from McCormick and La Cuchara discuss mixology with black pepper.

PanRoast Brown Gravy Mix ®

(504010 – 8/12 oz)

$32.59

While traditional gravies will always be menu staples, they can alsoyour serveMcCormick as a foundation forrepresentative authentic regional Contact sales today or visit us at McCormickforChefs.com to or discover globally inspired a freshvarieties. array of flavor profiles, ingredient combinations, recipes, and more.

UP TO $500 REBATE! Gravies Rebate

Offer valid through 4/30/2018.

McCormickForChefs McCormick4Chefs

THIS MONTH’S INGREDIENT BEEF TENDERLOIN (903030 – 15/5 LB)

CROSTINI BEEF APPETIZER 3-4 oz � JBS Beef Tenderloin (903030) As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper As needed � Wholesale Minced Garlic (391021) 2 oz � Bix Diced Yellow Onions (380718) 5 each � Capital City Grape Tomatoes (362070), halved

COST $2.58 SELL AT $7.99

POTENTIAL

PROFIT $5.41

1

1 oz � Roland Balsamic Vinegar of Modena (600880) 1-1/2 oz � Boursin Cheese with Garlic & Fine Herbs (900050) 5 each � La Brea Sourdough Baguette (983162) Slices, toasted As needed � Parsley (361160), diced PREP | Trim tenderloin. Rub with olive oil. Season with salt, pepper and garlic. Roast until internal temperature reaches 125°F. Let rest 10-15 minutes before slicing. In a pan over medium-high heat, sauté onions in olive oil. Add tomatoes. Continue to sauté for approximately 2 minutes. Add balsamic vinegar. Season with salt. Spread cheese onto toasted baguette slices. Top with beef and tomato mix.

Garnish with parsley.

2018 ISSUE FOUR

13

1 I N G R E D I E N T • 3 WAYS

STEAK SALAD 4 oz � JBS Beef Tenderloin (903030) As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper 2-3 oz � Heritage Blend Lettuce (360676) 2 oz � Bix Diced Tomatoes (380248) 1 oz � Blue Cheese Crumbles (903758)

COST $3.38 SELL AT $9.99

POTENTIAL

PROFIT $6.61

14

2

1 oz � McCain Moore’s® Onion Tanglers® (964130), prepared 2 oz � Ventura Marie’s® Balsamic Vinaigrette (630625) 3 each � Vie de France Jalapeño Cheddar Baguette (956070) Slices, toasted PREP | Trim tenderloin. Rub with olive oil. Season with salt and pepper. Grill to desired temperature.

Slice. Build salad with remaining ingredients, serving with vinaigrette and toasted baguette slices.

1 I N G R E D I E N T • 3 WAYS

BEEF TENDER SLIDERS 4-1/2 oz � JBS Beef Tenderloin (903030) As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper As needed � Wholesale Minced Garlic (391021) 3 each � Rotella’s Sweet Slider Roll (995220) 3 oz � McCain Moore’s® Onion Tanglers® (964130), prepared 3 oz � Mrs. Gerry’s Extra Creamy Coleslaw (905315) As needed � Ventura Smokehouse 220™ Applewood Smoked Bacon Barbecue Sauce (631810) PREP | Trim tenderloin. Rub with olive oil. Season with salt, pepper and garlic. Roast until internal temperature reaches 125°F. Let rest 10-15 minutes before slicing. Toast roll. Build sandwich.

3 COST $3.83 SELL AT $10.99

POTENTIAL

PROFIT $7.16

2018 ISSUE FOUR

15

1 I N G R E D I E N T • 3 WAYS

TERIYAKI BEEF TIPS 5 oz � JBS Beef Tenderloin (903030)

BONUS!

4

COST $3.51 SELL AT $9.99

POTENTIAL

PROFIT $6.48

16

As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper 3 oz � Ken’s Sweet Baby Ray’s® Sweet Teriyaki Wing Sauce & Glaze (561398) 3/4 cup � Uncle Ben’s Whole Grain Brown Rice (460668), prepared As needed � McCormick Sesame Seeds (472642) As needed � Green Onions (361010), diced 4 oz � Wholesale Asparagus (360050), trimmed PREP | Trim tenderloin. Rub with olive oil. Season with salt and pepper. Sauté to desired temperature.

Slice. Toss beef with teriyaki. Plate beef on bed of rice. Top with sesame seeds and green onions. Serve with steamed asparagus.

1 I N G R E D I E N T • 3 WAYS

ROASTED BEEF TENDER WITH BOURBON BACON BUTTER 6 oz � JBS Beef Tenderloin (903030) As needed � Roland Pomace Olive Oil (620390) As needed � McCormick Grill Mates® Montreal Steak® Seasoning (471181) 5 oz � McCain Sea Salt & Black Pepper Seasoned Tots (955990), prepared 1/2 cup � Norpac Flav-R-Pac® Grande Classics® Pacific Blend Vegetables (962700), prepared As needed � McCormick Grill Mates® Vegetable Seasoning (470201)

BONUS!

5

As needed � Bourbon Bacon Butter (see recipe)

TAKE ONE INGREDIENT AND BRING IT TO THREE MENU ITEMS! VIEW OUR NEW, QUICK AND FUN VIDEO! YOUTUBE.COM/MARTINBROSDIST

PREP | Trim tenderloin. Rub with olive oil. Season with Montreal seasoning. Roast until internal temperature reaches 125°F. Let rest 10-15 minutes before slicing. Top beef with a slice of Bourbon Bacon Butter. Serve with tots and vegetables seasoned with vegetable seasoning.

BOURBON BACON BUTTER

E R E BAT

MCCAIN SEA SALT & BLACK PEPPER SEASONED TOTS (955990 – 6/5 LB) FREE CASE REBATE!! Offer valid through 6/30/2018.

YIELD | 12 1/2 lb � Anchor Pure New Zealand Unsalted Butter (929750), room temperature 1-2 Tbsp � Bourbon 2 Tbsp � Honey (757300) 1/2 cup � Smithfield Farmland Gold Medal Double Smoked Bacon Strip – 14/18 (929160), cooked, chopped 1 Tbsp � Green Onions (361010), chopped 1 tsp � Pepper PREP | Mix all ingredients together. Roll onto plastic wrap, forming into a tube and refrigerating for at least one hour before serving.

COST $4.10 SELL AT $12.99

POTENTIAL

PROFIT $8.89

2018 ISSUE FOUR

17

H E A LT H A N DW E L L N E S S

Sustainability is more than just a buzz word.

Ryan Young Martin Bros. Regional Healthcare Developer

Companies are investing a lot of time and attention on sustainability and its importance in foodservice.

So, what is sustainability and why should we care?

Let’s start with a definition and impact statement.

sus·tain·a·bil·i·ty {noun} Sustainability is defined as “meeting our needs now without compromising the ability of future generations to achieve their needs.”

Individuals’ views on sustainability impact their attitudes, values and purchasing decisions.

So, where does energy efficiency fit in?

Being sustainable also means using energy wisely – being energy efficient. Here are some key sustainability and energy efficiency facts: 4 According to the USDA, the average American eats over 1,900 pounds of food per year. People are becoming more and more conscious of what that food is and how they are cooking and consuming it – the products’ sustainability and their overall energy efficiency.

4 The food service industry is paying closer attention to what packaging materials are being used and encouraging consumers to buy in bulk to reduce packaging waste.

4 More sustainable, free range, grass fed, organic and hormoneand antibiotic-free products are becoming accessible.

4 Commercial kitchens are an especially large focus when discussing energy, because they use about three times more energy per square foot than other areas of buildings. That’s why it is important, for example, to look at the return on investment for your equipment purchases and factor in operation costs, energy efficiency and the resources you are using.

For example, is it better in the long run to purchase a more expensive fryer that extends the life of your oil, reducing the amount of oil you are putting in, than to purchase a less expensive fryer up front?

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Here are four easy ways to look at reducing energy and resource use in your kitchen:

1.

2.

3.

4.

Check the Seals – It is important to check all seals on appliances such as ovens and steamers to make sure they are tight and not releasing unnecessary heat.

Kitchen Equipment – Pay special attention to make sure you are using equipment only when needed and that the equipment you are using is your best choice for efficiency.

Ensure that equipment is turned off after the meal is prepared. This will help reduce energy costs in the kitchen.

Clean Equipment – Have a cleaning schedule in place to keep your equipment operating efficiently while extending equipment life. For example, if you have excess waste in your oven, it could damage the seal of the door and make the oven work less efficiently.

Check Freezer & Refrigerator Doors – Routinely check that your doors are aligned properly to prevent cool air from leaking out.

There are many other ways for your establishment to be more sustainable and energy efficient. Ask your Martin Bros. representative about food and non-food solutions that can help you update and evaluate your facility.

SENIOR LIVING

FOODS FROM OUTSIDE SOURCES Gretchen L. Robinson, RD, LD Martin Bros. Marketing Dietitian & ServSafe Certified Instructor

Who doesn’t love cookies and treats brought in from loved ones; but, can a long-term care community accept a loaf of fresh baked banana bread? What if a resident goes out to eat with family members and returns with leftovers; what are the responsibilities of the care community?

Although we want to honor our residents’ preferences, we also want to protect them from foodborne illness. Oftentimes, foods made at home and/or brought into a community are not prepared or transported following the same food safety practices that are followed in a regulated kitchen.

So, what should your responsibilities be, and how can you control the risk of foodborne illness?

• Begin by developing a written policy. Meet BASEDwith ON RECIPE #1422 your inter-disciplinary team to develop the plan that you intend to follow. Some communities that we do business with do not allow any food into their communities because they feel the risk is simply too high. Other communities allow food but that food has to meet certain guidelines first.

Whichever standard you use, it needs to be shared with your residents and their family members.

• Do you know if your state or county even allows personal foods to be brought into a regulated kitchen? These foods could be considered foods from “unapproved sources” and could be in violation.

Always check with your regulatory agencies. Believe it or not, there can be a lot of variance from state to state and county to county. Make sure you get the facts!

• Foods could be stored in community refrigerators or personal refrigerators depending upon your community set up. Safe food handling practices still apply. Refrigerators used for holding cold food need to have thermometers and be able to hold food at 41°F or below, and freezers need to be set at 0°F or below.

• All food containers should be labeled with contents, the date brought into the community and who they belong to.

• Determine who will be responsible for reheating foods. Since these foods are typically reheated for immediate consumption (not being held for any amount of time), they can be reheated to any temperature. However, if there are questions about the safety of the food, reheat to 165°F. • Consider who will be responsible for cleaning out refrigerators.

• As a rule, foods that are time/temperature controlled for safety need to be discarded after seven days.

NEW SPRING/SUMMER MENU AVAILABLE! There are links available for the menu, menu with item numbers and recipes.

You can view, print or save to your computer.

Check Mpower Menus for all the details!

2018 ISSUE FOUR

19

SCHOOLS

Around the World with School Nutrition Trends Renee Greiner, RDN, LD Martin Bros. Dietitian, Menu Systems Advisor & School Specialist

Ethnic dining has expanded beyond stir fry and tacos in today’s world. The millennial generation is open to trying new flavors and adding a little extra spice to their meals. As spring is now in full swing and school is winding down, try a few new ideas with some ethnic flare to add pizazz to your nutrition program and help increase participation as we near the end of the year.

TRENDS TO WATCH FOR:

BOWLS

Bowls are a wonderful vehicle to incorporate many food groups and flavors all into one complete meal.

SPICY

Sriracha, jalapeño and other chilies are coming up on many menus.

NACHOS

Whether you’re topping chips, fries, tater tots or some other cool item, nachos are a scoopable and sharable dish that can fit many flares.

ASIAN FUSION

Combine classic and contemporary flavors to create something new.

RECIPES TO TRY: (100 servings each)

7 LAYER DIP BOWL 12 lb + 8 oz 1 c + 2 tsp 1 c + 2 tsp 1 c + 2 tsp 3 qt + 1/2 c 3 qt + 1/2 c 3 qt + 1/2 c 6-1/4 lb 3 qt + 1/2 c 28 oz 9 each

Refried Beans Cumin Chili Powder Garlic Powder Sour Cream Black Beans Salsa, drained Cheese, shredded Tomatoes, chopped Black Olives, sliced Whole Grain Tostitos ® – 16 oz bags

In a mixing bowl, mix refried beans with spices.

In 9 oz cups/bowls, layer spiced refried beans with sour cream, black beans, salsa, cheese, tomatoes and olives. Store in refrigerator until ready to serve. Serve with Tostitos ®.

Each Serving Provides: 2.5 oz Meat/MA, 1/4 c Vegetables, 2 oz eq Grains

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CARIBBEAN CHICKEN NACHOS 9 lb + 6 oz 1 gal + 1 pt + 3/4 c 2 gal + 1 pt + 3/4 c 2 c + 4 tsp 3 lb + 2 oz 1 gal + 2 qt + 1 c 3 qt + 1/2 c 3 qt + 1/2 c 1 c + 2 tsp 100 each

Chicken, diced Pineapple Juice BBQ Sauce Cornstarch Cheese, shredded Red Bell Peppers, diced Green Bell Peppers, diced Mango, diced OR Pineapple, diced Cilantro, chopped (optional) Whole Grain Tostitos ® – 1.4 oz bags

In a pot, add chicken, pineapple juice, BBQ sauce and cornstarch. Heat mixture over medium heat until chicken reaches an internal temperature of 165°F and sauce thickens. Top Tostitos ® with chicken mixture, cheese, peppers, mango/pineapple and cilantro (optional).

Each Serving Provides: 2 oz Meat/MA, 3/8 c Vegetables, 1/8 c Fruit, 2 oz eq Grains

Rebate Available UP TO $50 OFF 1 CASE

2018 2018

You could win the $80,000 Grand Prize Package The 2018 Neighborhood to Nation Recipe Contest is back and bigger than ever!

Get ready to enter your one-of-a-kind recipe, using one eligible General Mills ingredient, for a chance to win one of 5 regional prizes worth $20,000 or the Grand Prize Package worth $80,000 including a 3-day trip to the New York City Wine and Food Festival!

Contest is open to independent restaurants and food trucks from March 1-April 30, 2018.

For contest details and to download rebate, go to NeighborhoodToNation.com

WEBINARS & EVENTS Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded key to see if they pertain to you.

Restaurant

Healthcare

C-Store

School

Nursing

WEBINARS MAY

9

QAPI & Facility Assessment Linda Handy, MS, RD, Handy Dietary Consulting

Do you need a refresher on Quality Assurance and Performance Improvement for Nutrition and Dining Services?

Join us for this webinar featuring Linda Handy, a nationally-recognized speaker.

June 6 | Clue: Solving the Case of High Food Costs

July 18 | Social Media Opportunties & Faux Pas

Controlling food costs is a work of art. Gain insight into creating a budgetary masterpiece considering the many mediums a dining director in senior living communities must balance.

Do you question how social media can be used as a marketing tool to generate business without being an expert, taking up all your time or jeopardizing the privacy of those you serve? Join us as we learn more about this changing topic!

EVENTS

Tuesday, April 24 | Normal, Illinois Wednesday, April 25 | West Bend, Wisconsin Menu Trends • Regulatory Compliance New Products & Applications Lunch • Food & Nutrition Compentency

FREE to attend! 3 CEU hours available!

Most Martin Bros. webinars and events are FREE and can earn you CEUs.

Register and find more info: martinbros.com/events