Dish! - 2019 Issue 5

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2019 Issue Five | May | martinbros.com

Kickin’ Texas BBQ Burger page 8

Bar Board & Bloody Marys pages 2-3

Bowl & Flatbread Recipes pages 4-5

2 for $25

pages 16-17

#MBMustHaves

Ventura Sauce Craft™ Garlic Parmesan Sauce (400730)

Ventura Sauce Craft™ Gochujang Korean Pepper Sauce (400720)

McCormick Grill Mates® Mesquite Seasoning (473361) 8791

Dishwasher Thermometer

NE W !

McCormick Grill Mates® Mojito Lime Seasoning (470041)

Valley Meats J&B Ultimate Burger – 2x1 (913690)

#MBNewItems

Kellogg’s Morning Star Farms® Chik’n Nuggets – Veggie Nuggets

Kellogg’s Morning Star Farms® Meat Lovers Vegan Burgers – 4 oz

(958700)

(958730)

Item 276785 Thermometer Taylor Digital Dishwasher $55.00 • • • • • •

(276785)

Temperature range: 32°F to 194°F / 0°C to 90°C Temperature accuracy: +/- 1.8°F and +/- 1°C Accurately measures surface temperature of water FDA Food Code compliant for sanitization Designed for use in commercial dishwashers IP67 rated and NIST-Traceable Certificate included

J&J Snack Foods Loop Churros 3 inch (958780) | 5 inch (958790) | 8 inch (958800) BOGO REBATE AVAILABLE THRU 7/31/2019

#MBRebates UP TO $300!

Pillsbury™ Biscuits Rebate

$5/CASE! Yoplait ® ParfaitPro® Yogurt Rebate

UP TO $8/CASE! Pillsbury™ & Gold Medal™ Mixes Rebate

Offer valid through 5/31/2019.

Maximum total rebate $250. Offer valid through 5/31/2019.

Maximum total rebate $160. Offer valid through 5/31/2019.

$7/CASE!

$8/CASE!

UP TO $500!

Load’d Sundaes™ Rebate

Maximum total rebate $500. Offer valid through 5/31/2019.

Maximum total rebate $500. Offer valid through 5/31/2019.

Chilly Cow® Rebate

Cinnamon Frosted Flakes (422280) Rebate

$7/CASE!

$7/CASE!

FREE CASE & UP TO $500!

Innovative Desserts Promo

Cheesecakes Limited Time Offer Savings

Maximum total rebate $500. Offer valid through 5/31/2019.

Maximum total rebate $500. Offer valid through 5/31/2019.

$10 per case. Offer valid through 5/31/2019.

Seashore Puffs (968160) Rebate $5 per case. Minimum total rebate $25.

Offer valid through 5/31/2019.

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

It’s time to enjoy the long summer days with family and friends, which means your customers will be looking for the perfect foods and drinks to enjoy along the way! How about a Bloody Mary loaded with everything possible to make their breakfast or brunch complete and get their day started off right? What about five all-star recipes to liven up your burger menu? And NEW this month – ideas for a 2 for $25 promotion! Find all of this and much more in this issue! (It’s jam packed with over 20 recipes!) Cheers!

Krystle Kettman

Managing Editor | kkettman@martinbros.com

EXECUTIVE VICE PRESIDENT Diane Chandler

HEALTHCARE SPECIALISTS Erika Kramer, Ryan Young

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

MEDICAL SUPPLIES SPECIALIST Becky Miller

MARKETING MANAGER Angie Dark

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

VENDOR MARKETING COORDINATOR Krystle Kettman CATEGORY MARKETING MANAGERS Natalea Koehn, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Julie Coen, Maggie Jensen C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith GRAPHIC DESIGNERS Rob Swiatly, Jeff Sadler, Trevor Holman, Bill Pendry, C. Allyn Slack PHOTOGRAPHY Rob Swiatly

DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin, Julie Husmann

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

CULINARY CONCEPTS

6

CULINARY CONCEPTS

16

SENIOR LIVING

19

SENIOR LIVING

20

SCHOOLS

21

Cheers to Summer

5 All-Star Burgers

5 All-Star Burgers

6

2 for $25

The Dining Evolution

2 for $25

16

5 Ways to Boost Health

Red-Orange Vegetable Category

Cheers to Summer

2

Peanut Butter Cup Cheesecake

18

THE BAR BOARD 3 each � B&R Beef Sticks (931887), cut into smaller sticks 3 each � B&R Cheddar Cheese Beef Sticks (931888), cut into smaller sticks 2 each � B&R Dill Habanero Cheese Beef Sticks (931889), cut into smaller sticks 3 oz � B&R Sliced Dried Beef (933621) 1-1/2 oz � Smithfield Carando® Sliced Prosciutto (955340) 1-1/2 oz � Fortune Beemster Premium Goat Cheese (381612), sliced 2 oz � Hickory Smoked Cheddar (352070), cubed or sliced 1-1/2 oz � Swiss Cheese (903818), sliced or cubed 1/4 cup � Bell-Carter Lindsay Large Pitted Olives (611520) 1/4 cup � Rema World Horizons Stuffed Queen Olives (611010) 1/2 cup � Bay Valley Schwartz’s Sweet Whole Gherkins Pickles (610231) 1 oz � Azar Chef Xpress Candied Pecans (344568) As needed � Blue Cheese Spread (see recipe) PREP | Build board with ingredients. Serve with crackers or baguette slices.

BLUE CHEESE SPREAD

T

i t a s a Bl o

PREP | Mix ingredients together.

YIELD | 8-12

dy

ry

1 lb � Kraft Heinz Philadelphia Cream Cheese (903718), softened 1 lb � Fortune Point Reyes Original Blue Cheese (389315) As needed � Salt As needed � Pepper

Ma r y !

Find this recipe & more at: martinbros.com/recipes 2

COST $9.68 SELL AT $24.99

POTENTIAL PROFIT* $15.31

CULINARY CONCEPTS

SEAFOOD LOVERS’ BLOODY MARY 10 oz � Madame Mary Bloody Mary Mix (575700; 575710) 2 oz � Vodka As needed � Ice 1 each � Fortune Lobster Tail – 4 oz (371142) As needed � Butter As needed � McCormick Fancy Spanish Paprika (472481) 2 each � Bairdi Snow Crab Legs – 10-12 oz (371690) 3 each � Aqua Star Cooked, Peeled & Deveined Tail-On Shrimp – 16-20 (924358) As needed � McCormick Cajun Seasoning (472171) 2 each � Wholesale Celery (360445) Ribs 3 each � Rema World Horizons Stuffed Queen Olives (611010) 1 each � Wholesale Lemon (376111) Wedge & Juice As needed � Old Bay Bloody Mary Salt (see recipe) PREP | Open lobster tail to expose meat; place on skewer; brush with butter; sprinkle with paprika; broil. Steam or boil crab legs. Place shrimp on skewers; season with Cajun seasoning; grill. Place olives on skewer. Rub rim of glass with lemon.

Dip rim into Old Bay Bloody Mary Salt. Mix Madame Mary with vodka in glass. Add ice. Add all remaining ingredients.

OLD BAY BLOODY MARY SALT 4 oz � Cargill Diamond Crystal® Kosher Salt (473160) 1 oz � McCormick Celery Salt (472191) 1 oz � McCormick Old Bay® Seasoning (473001)

COST $10.70 SELL AT $24.99

POTENTIAL PROFIT* $14.29

PREP | Mix ingredients together.

YIELD | Varies 2019 ISSUE MAY

3

CULINARY CONCEPTS

ARUGULA SALAD 1-1/2 oz � Bix Arugula (360588) 7 each � Capital City Crimson Tomato (362065) Halved Slices 1 oz � Fortune Beemster Premium Goat Cheese (381612), thinly shaved 1 oz � Blue Cheese Crumbles (903758) As needed � Roland Pomace Olive Oil (620390) As needed � Roland Balsamic Vinegar (422110) As needed � Pepper PREP | Plate arugula, tomato, goat cheese and blue cheese. Drizzle with olive oil and balsamic vinegar. Sprinkle with pepper.

COST $2.65 SELL AT $8.99

POTENTIAL PROFIT* $6.63

VEGGIE & COUSCOUS BOWL 2 cups � Roland Couscous (471011), prepared 4 each � Wholesale Romaine (361435) Heart Halves 8-12 each � Capital City Crimson Tomato (362065) Wedges or Slices 12-16 each � Capital City Zucchini (361451) Slices 12-16 each � Capital City Yellow Squash (361456) Slices As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper 2 cups � Monterey Thick Sliced Mushrooms (360940) 8 oz � Ken’s Cucumber Wasabi Dressing (362440)

COST $2.35 SELL AT $8.99

POTENTIAL PROFIT* $6.64 4

PREP | Lightly brush romaine, tomato, zucchini and yellow squash with olive oil; season with salt and pepper; grill. Sauté mushrooms. Build bowl, finishing by drizzling with dressing.

YIELD | 4

CULINARY CONCEPTS

COST $3.52 SELL AT $10.99

POTENTIAL PROFIT* $7.47

ARUGULA PROSCIUTTO FLATBREAD 1 each � Rich’s Rustic Oval Flatbread – 12x5 in (908600) 2 oz � Ventura Sauce Craft™ Garlic Parmesan Sauce (400730) 1-1/2 oz � Fortune Beemster Premium Goat Cheese (381612), sliced 3/4 oz � Bix Arugula (360588) 1 oz � Smithfield Carando® Sliced Prosciutto (955340), cut smaller 2 oz � Blue Cheese Crumbles (903758) As needed � Roland Pomace Olive Oil (620390) PREP | Preheat oven to 425°F. Brush flatbread with sauce. Top with goat cheese. Bake until cheese is melted, approximately 6-8 minutes. Top with arugula, prosciutto and blue cheese. Drizzle with olive oil.

2019 ISSUE MAY

5

CUBAN BURGER 1 each � Rotella’s Sour Dough Split Top Bun (987370), toasted As needed � Kraft Heinz Yellow Mustard (551570) 1 each � Valley Meats J&B Ultimate Burger – 2x1 (913690), prepared 2 oz � Hormel Café H® Pork Carnitas (919500), prepared 1-1/2 oz � Tyson Hillshire Farm® Sliced Smoked Ham (931290), heated 3/4 oz � Fortune Beemster Premium Goat Cheese (381612), sliced 1 slice � Swiss Cheese (901880) 4-5 each � Bay Valley Kosher Dill Pickle Crinkle Cut Slices (610920) 5 oz � Lamb Weston Lamb’s Supreme® Seashore-Style® Tater Puffs® (968160), prepared PREP | Spread mustard on bun. Top burger with pork, ham and cheeses. Heat in oven or under salamander until cheeses are melted. Add pickle slices. Serve with puffs.

COST $4.08 SELL AT $11.99

POTENTIAL PROFIT* $7.91 6

CULINARY CONCEPTS

LITTLE ITALY BURGER 1 each � Rotella’s Tomato Basil Bun (355249), toasted 1/4 cup � Bix Arugula (360588) 1 each � Valley Meats J&B Ultimate Burger – 2x1 (913690), prepared 2 slices � Fresh Ovolini Mozzarella (901850) As needed � Fresh Tomato Jam (see recipe) 1-1/2 oz � Monterey Mushroom Stems & Pieces (600410) 2 -3 each � Rema Harvest of Eden Pepperoncini (601380) PREP | Build burger. Serve with a side.

FRESH TOMATO JAM 2 lb � Capital City Crimson Tomatoes (362065), diced 1/2 cup � Bix Diced Red Onion (380381) 1-2 oz � Roland Pomace Olive Oil (620390) 1/4 cup � Roland Balsamic Vinegar (422110) To taste � Brown Sugar To taste � Salt To taste � Pepper

COST $3.47 SELL AT $10.99

POTENTIAL PROFIT* $7.52

PREP | In a sauté or sauce pan over medium heat, add olive oil, onion and tomatoes. Reduce to a simmer. Add balsamic vinegar, brown sugar, salt and pepper. Cook until thickened and most of the liquid is evaporated, approximately an hour or more.

YIELD | 8-10

2019 ISSUE MAY

7

CULINARY CONCEPTS

KICKIN’ TEXAS BBQ BURGER

COST $3.51 SELL AT $11.99

POTENTIAL PROFIT* $8.48

1 each � Valley Meats J&B Ultimate Burger – 2x1 (913690) As needed � McCormick Grill Mates® Mesquite Seasoning (473361) 2 slices � Rotella’s Jalapeño Cornbread Bread (345574), grilled 2 slices � Capital City Crimson Tomatoes (362065) 1 slice � Monterey Jack Cheese with Jalapeño Peppers (900010) 1 oz � Ventura Smokehouse 220™ Sweet & Spicy Barbecue Sauce (631800) 3 each � Lamb Weston Triangle Hash Brown Patties (960830) 1 oz � Bix Sliced Yellow Onion (380175) 6 slices � Jalapeño Pepper (365150) As needed � Roland Pomace Olive Oil (620390) PREP | Sauté onion and jalapeño with olive oil.

Season burger with mesquite seasoning; cook as desired. Build burger. Serve with triangle hash brown patties.

8

CULINARY CONCEPTS

TACO BURGER 1 each � Valley Meats J&B Ultimate Burger – 2x1 (913690) As needed � McCormick Grill Mates® Mojito Lime Seasoning (470041) 1 each � Rotella’s Yellow Kaiser Bun (986330), toasted 1 each � Green Leaf Lettuce Filet (360670) 1 slice � Mild Cheddar Cheese (900000) 1/4 each � Capital City Avocado (375060), sliced 2 oz � ConAgra Rosarita® Medium Salsa (561190) 1 oz � Kemps Sour Cream (900540) 1 oz � Ken’s Jalapeño Ranch Dressing (561400) As needed � Cilantro (360490) 2-3 oz � Lamb Weston LW Private Reserve® House Cuts® Lattice Chips (953270), prepared

COST $3.46 SELL AT $11.99

POTENTIAL PROFIT* $8.53

PREP | Season burger with mojito lime seasoning; cook as desired. Build burger. Serve with lattice chips.

2019 ISSUE MAY

9

CULINARY CONCEPTS

APPLE BACON BURGER 1 each � Rotella’s Homestyle Brioche Bun (909770), toasted 1 each � Valley Meats J&B Ultimate Burger – 2x1 (913690), prepared 2 oz � Smithfield Farmland Sliced Smoked Shoulder Bacon (958480), prepared 1/4 each � Wholesale Granny Smith Apple (370771), thinly sliced 1 oz � Ken’s Apple Cider Vinaigrette (562000) 4 oz � Ajinomoto Fred’s® Battered Asparagus Fries (941770), prepared PREP | Build burger. Serve with asparagus fries.

COST $4.32 SELL AT $12.99

POTENTIAL PROFIT* $8.67

10

CULINARY CONCEPTS

COST $5.28 SELL AT $14.99

POTENTIAL PROFIT* $9.71

GRILLED SALMON SANDWICH 1 each � Rotella’s Square Ciabatta Bun (996270), toasted 1/4 oz � Bix Arugula (360588) 2-3 slices � Capital City Avocado (375060) 1 each � High Liner Faroe Island Salmon – 6 oz (925220), prepared 1 oz � Ken’s Citrus Dijon Vinaigrette (562160) PREP | Build sandwich.

ROASTED TOMATOES WITH FRESH MOZZARELLA 2 slices � Capital City Crimson Tomatoes (362065) 2 slices � Fresh Ovolini Mozzarella (901850) As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper PREP | Preheat oven to 400°F. Place tomato slices on a baking sheet. Season with salt and pepper.

Roast for 2 minutes. Top with mozzarella slices.

Continue to roast until cheese is melted and starts to brown a bit. Drizzle with olive oil.

SQUARE SLICED CIABATTA BUN – 3.75 IN (996270 – 5/12 CT) FAROE ISLAND SALMON – 6 OZ (925220 – 1/27 CT) Rich in buttery salmon flavor and beautiful salmon color. Non-GMO and antibiotic free. Special feed has a high content of fish oil, which gives it a distinct taste and higher level of Omega 3s.

CITRUS DIJON VINAIGRETTE (562160 – 2/1 GAL) 2019 ISSUE MAY

11

CULINARY CONCEPTS

BALSAMIC ROASTED CHICKEN 2 each � Gold’n Plump Fresh Whole Rotisserie Chicken (972810) 2 cups � Ventura Marie’s® White Balsamic Shallot Vinaigrette (632070) PREP | Place chicken and dressing in a bowl or large sealable bag(s); toss and let marinate for 12-24 hours. Preheat oven to 350°F. Roast chicken until internal temperature reaches 165°F. Let rest. Spilt in half.

YIELD | 4

ARTICHOKE ORZO 1 lb � Zerega Orzo (481008) As needed � Stock made from Custom Culinary® Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900) As needed � Roland Pomace Olive Oil (620390) 1/2 cup � Wholesale Red Onion (361112), sliced 1/2 cup � Monterey Mushroom Stems & Pieces (600410) 2 cups � Roland Quartered Artichoke Hearts (601340), chopped 2 Tbsp � Wholesale Minced Garlic (391021) 1/2 cup � Roland Sun-Dried Tomato Strips (601340), chopped 1-1/2 cup � Schreiber Grated Parmesan Cheese (430201) PREP | Cook orzo in chicken stock as directed, reserving 1 to 1-1/2 cups of liquid when draining.

Sauté onions, mushrooms and artichokes in olive oil; add garlic and tomato strips; continue to sauté an additional minute or two; toss with orzo and parmesan cheese. Add reserved chicken stock to adjust consistency.

YIELD | 4

COST $4.94 SELL AT $13.99

POTENTIAL PROFIT* $9.05

12

CULINARY CONCEPTS

PRIME RIB 12 oz � Smithfield Farmland Armour® Choice Rare Prime Rib (957680) As needed � Mushroom Crusting (see recipe) PREP | Plate prime rib slice on an ovenproof plate.

Top with mushroom crusting, spreading it over the entire piece. Place under a broiler or into a hot oven until crusting starts to crust.

MUSHROOM CRUSTING 2 cups � Monterey Thick Sliced Mushrooms (360940), diced 1/2 cup � Bix Diced Yellow Onion (380718) As needed � Roland Pomace Olive Oil (620390) 1 Tbsp � Wholesale Minced Garlic (391021) 1/3 cup � Dry Red Wine 1/4 cup � Sugar Foods Bread Crumbs (415638) 1/2 cup � Schreiber Grated Parmesan Cheese (430201) 4 Tbsp � Butter, melted PREP | In a sauté pan over medium-high heat, sauté mushrooms and onion in olive oil until they start to soften. Add garlic. Continue to cook for about one minute. Add wine. Cook until most of the liquid is gone. In a bowl, toss mixture with bread crumbs, parmesan cheese and melted butter.

YIELD | 3-4

ROASTED GARLIC MASHED POTATOES 2/3 cup � Lamb Weston Lamb’s Supreme® Roasted Garlic Mashed Potatoes (961170) PREP | Prepared mashed potatoes.

ASPARAGUS SALAD 2 cups � Wholesale Asparagus (360090), trimmed, cut into thirds 1 cup � Bix Diced Tomatoes (380248) 1/2 cup � Bix Diced Red Onion (380381) 1/2 cup � Ventura Marie’s® Balsamic Vinaigrette (630625) 4 Tbsp � Feta Cheese Crumbles (905848) 4 Tbsp � Smithfield Farmland Gold Medal Single Sliced Bacon – 14/18 (924600), cooked, chopped PREP | Blanch asparagus. Flush with cold or ice water. Drain. Toss with tomatoes, onion and vinaigrette. Serve topped with feta and bacon.

COST $10.01 SELL AT $28.99

POTENTIAL PROFIT* $18.98

YIELD | 4

2019 ISSUE MAY

13

CULINARY CONCEPTS

ASIAN TRI-TIP 6 oz � Greater Omaha Choice Beef Tri-Tip (930379) As needed � Salt As needed � Pepper As needed � McCormick Garlic Powder (472341) 1 cup � Ventura Hidden Valley® Asian Sesame dressing (630850)

COST $3.39 SELL AT $11.99

POTENTIAL PROFIT* $8.60

PREP | Lightly sprinkle and rub tri-tip with salt, pepper and garlic powder. In a sealable bag or bowl, coat tri-tip with dressing; marinate for a minimum of 4 hours (24 hours is best). Preheat oven to 425°F. Roast marinated tri-tip for 10 minutes; reduce temperature to 325°F and roast until internal temperature reaches 125-130°F; let rest for 15-20 minutes. Slice thin against the grain.

GRILLED KOREAN PEPPER SUMMER SQUASH 1-1/2 lb � Capital City Zucchini (361451), sliced thin lengthways 1-1/2 lb � Capital City Yellow Squash (361456), sliced thin lengthways As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper 1/4-1/2 cup � Ventura Sauce Craft™ Gochujang Korean Pepper Sauce (400720) PREP | Lightly brush zucchini and squash slices with olive oil. Season with salt and pepper. Grill.

Toss with sauce.

YIELD | Varies

BLOODY MARY QUINOA SALAD 2 cups � Madame Mary Bloody Mary Mix (575700; 575710) 1 cup � Roland White Quinoa (601400) 2 lb � Norpac Flav-R-Pac® Connoisseur Collection™ Baja Vegetable Roast (962580) 1 each � Captial City Green Pepper (361261), diced 1 each � Capital City Red Pepper (361251), diced 1/2 cup � Ken’s Citrus Dijon Vinaigrette (562160) 1/4 cup � Cilantro (360490), chopped PREP | Simmer quinoa with bloody Mary mix for approximately 10-15 minutes or until quinoa is cooked. Chill. Toss with remaining ingredients.

YIELD | 8-12

14

CULINARY CONCEPTS

CLASSIC BRAISED BEEF SHORT RIBS 1 rack � Upper Iowa Choice Beef Short Ribs (958370), spilt into 3 As needed � Salt As needed � Pepper 1 cup � Merlot 3 cups � Bix Diced Yellow Onion (380718) 8 each � Wholesale Garlic (380540) Cloves 2 cups � Beef Stock made from Custom Culinary Gold Label True Foundations™ Beef Liquid Stock Concentrate (501920) 1 cup � Kraft Heinz Bella Rossa® Extra Heavy Tomato Puree (551770) 2-3 Tbsp � Kraft Heinz Lea & Perrins® Worcestershire Sauce (560590) 1 each � Bix Rosemary (391008) Sprig 1 lb � Monterey Medium White Mushrooms (360930) 3 cups � Lamb Weston Lamb’s Supreme® Roasted Garlic Mashed Potatoes (961170), prepared 1-1/2 cups � Carrots (360280), large cut, cooked

PREP | Preheat oven to 275°F. Salt and pepper ribs.

In a large sauté pan over medium-high heat, brown ribs on all sides. Deglaze pan with merlot. Add onion and garlic. Continue to sauté for 3-4 minutes.

Add beef stock, tomato puree and Worcestershire sauce. Bring to a simmer. Continue to simmer for an additional 5 minutes. Place ribs into a roasting pan.

Pour liquid overtop. Place rosemary on top. Seal with foil or tight-fitting lid. Cook for 2-1/2 to 4 hours or until beef is cooked tender. In a sauce pan, sauté mushrooms for 2-3 minutes. Strain juice from ribs into the sauce pan. Continue to simmer mushrooms and juice until juice is reduced and slightly thickened. Serve with mashed potatoes and carrots.

YIELD | 3

COST $10.18 SELL AT $28.00

POTENTIAL PROFIT* $17.82

2019 ISSUE MAY

15

Pick one appetizer and 2 entrees!

BREW CITY® IPA BEER BATTERED ONION RINGS – 6 OZ (968430) BREW CITY® IPA BEER BATTERED GOUDA & MOZZARELLA CHEESE BITES – 6 EACH (968420)

COST $6.47 SELL AT $25.00

POTENTIAL PROFIT* $18.53

GARLIC PARMESAN CHICKEN FLATBREAD 1 each � Rich’s Oven Fired Flatbread (989760) 1-1/2 oz � Ventura Sauce Craft™ Garlic Parmesan Sauce (400730) 2 oz � Tyson Diced Chicken (952250) 1-1/2 oz � Shredded Mozzarella Cheese (900991) 1 oz � Bix Diced Tomatoes (380248) PREP | Preheat oven to 425°F. Brush flatbread with sauce. Top with chicken, cheese and tomatoes. Bake until cheese is melted and everything is cooked through.

RICH’S OVEN FIRED FLATBREAD (989760)

16

CULINARY CONCEPTS

BACON CHEESEBURGER WITH SEASHORE PUFFS 1 each � Rotella’s Homestyle Brioche Bun (909770), toasted 1 each � Valley Meats J&B Ultimate Burger – 3x1 (913700), prepared 1 slice � American Cheese (904691) 2 slices � Smithfield Farmland Gold Medal Single Sliced Bacon – 14/18 (924600), prepared 2 each � Bix Tomato Slices (348109) 2 each � Green Leaf Lettuce Fillets (360670) 5 oz � Lamb Weston Lamb’s Supreme® Seashore-Style® Tater Puffs® (968160), prepared PREP | Build cheeseburger. Serve with puffs.

APPLE CIDER PARMESAN CRUSTED PORK WITH STEAMED BROCCOLI & HASH BROWN TRIANGLES 1 each � J&B Parmesan Crusted Pork Chop (955840), prepared 1-1/2 oz � Ken’s Apple Cider Vinaigrette (562000) 4 oz � Wholesale Broccoli (360062), steamed 2 each � Lamb Weston Triangle Hash Brown Patties (960830), prepared PREP | Top pork with vinaigrette. Serve with broccoli and hash brown triangles.

BROCCOLI ALFREDO PASTA 8 oz � Zerega Fettuccini Pasta (480640), prepared 6 oz � Kraft Heinz Alfredo Sauce (943480), prepared 4 oz � Wholesale Broccoli (360062), steamed 2 each � Baker Boy Garlic Toast (989150) PREP | Toss pasta, alfredo and broccoli together.

Serve with garlic toast.

2019 ISSUE MAY

17

CULINARY CONCEPTS

r e tt u B t Peanu e k a c e s ee Cu p Ch YIELD | 16-24

CRUST 10 each � Best Maid Peanut Butter Cookie Dough (993220), prepared 1/4 cup � Butter, melted PREP | Preheat oven to 300°F. Prep a 10-inch springform pan by double-wrapping the pan on the outside with tin foil, covering the underside and extending all the way to the top to prevent water from seeping in when you do the water bath.

In a food processor, grind prepared cookies until they are fine crumbs. Mix with melted butter.

Press cookie mixture into the pan.

FILLING 2-1/2 lb � Kraft Heinz Philadelphia Cream Cheese (903718), softened 1 cup � Creamy Peanut Butter (462580) 1/3 cup � Kemps Sour Cream (900540) 1-1/2 cups � Sugar 1/2 cup � Flour 5 each � Eggs 1 Tbsp � Vanilla 5 each � Best Maid Peanut Butter Cookie Dough (993220), prepared, broken into pieces 1-1/2 cups � Hershey Reese’s® Peanut Butter Cup Chopped Topping (348197) PREP | Cream the cream cheese, peanut butter and sour cream until smooth; scrape down the bowl. Add sugar and flour; mix until well blended; scrap down the bowl. Add eggs and vanilla; mix until blended in. Fold in cookie pieces and peanut butter cup topping. Pour filling on top of pressed cookie crust. Have a pan larger than the springform pan to use for a water bath. Place filled pan into the larger pan and fill the larger pan at least half way up with water. Bake for approximately 2 hours and 10 minutes. Before removing, touch the top. The outer 2 to 3 inches should not move but the middle should wobble ever so slightly. Refrigerate for a minimum of 4 hours or until set.

COST $1.21 SELL AT $5.99

POTENTIAL PROFIT* $4.78

GARNISH As needed � Rich’s On Top® Whipped Topping (988060) As needed � Best Maid Peanut Butter Cookie Dough (993220), prepared, halved As needed � Hershey Reese’s® Peanut Butter Cup Chopped Topping (348197) PREP | Garnish with a dollop of whipped topping and a cookie half on top. Sprinkle plate with peanut butter cup topping.

18

SENIOR LIVING

Featured Products

Early Risers™ Bakeable Hash Brown, Meat, Egg & Cheese Handheld Breakfasts

The Dining Evolution Julie Halfpop, RDN, LD Martin Bros. Director of Senior Living Services

Danish Variety Pack – Almond, Apple, Cheese, Raisin (984750 – 60/2 oz)

T

imes are changing in senior living dining. The typical three square meals served at regular times is being replaced by anytime dining and grab and go as well as 24/7 food availability. Today’s resident desires to choose when, where and what they eat.

As you position your dining operation for this resident-focused approach, turn a creative eye to ways you can enhance what you are likely already doing. For example:

Bacon (960480 – 4/3.75 lb) Sausage (961430 – 4/3.75 lb)

Expand your current offerings.

Strawberry Greek Yogurt Parfait (905795 – 2/5 lb)

• Breakfast is well received all hours of the day and is easy to stock. In addition to the basics, consider items such as simple hot breakfast items, sliced fruit and yogurt parfaits.

• In addition to a regular sandwich or two on your menu, rotate a weekly, unique signature sandwich.

• Create your own delivery concept within your facility for an extra room service touch, such as a pizza delivery option.

Transform what you have available into eating opportunities.

• Convert your activity space into a coffee shop where bakery items are available when there are no activities scheduled.

• Feature a snack cart or rolling cart you may already have into a signature offering such as a hot dog “stand” or an ice cream “truck”.

Load'd Sundaes Attractive clear package.

Tons of toppings and swirls.

Ideal for grab and go with a resealable lid.

NEW Strawberry Shortcake – 958250 NEW Marshmallow Crispy Bar – 958260

• Offer additional room service times for residents who want the pleasure or convenience of eating in their own rooms.

Chilly Cow Ice Cream The first lower-calorie ice cream that actually tastes good!

Bunny Tracks – 956368

NEW Sweet Cream Peanut Butter – 958270

Chocolate Brownie Bomb – 956378

Chocolate Chip Cookie Dough – 956350

Cookie Crunch 'N Fudge –

Chocolate Brownie Batter – 956700

956388

Mint Chocolate Chunk – 956398 12 / 8.5 oz

Brown Butter Salted Caramel – 956710 24 / 1/2 pint

$7/CASE!

$8/CASE!

Maximum Total Rebate $500

Maximum Total Rebate $500

Offer valid through 5/31/2019.

Offer valid through 5/31/2019.

Capitalize on grab and go.

• Many senior living communities have spaces devoted to grab and go items, but staffing is difficult. Consider limiting the time grab and go is available to a couple of hours per day and involve your business office staff or volunteers to oversee it.

• As more and more residents these days have refrigerators, offer items such as cold entrée salads and cheese and cracker plates.

• Set up a comfortable social atmosphere where guests can enjoy a quick bite to eat with their friends and families.

DINING CONCEPTS SPECIALIST We are excited to introduce you to Denise Funk! Denise has worked for Martin Bros. for several years on the retail and convenience store side, but she is now taking her expertise over to our healthcare side as our new Dining Concepts Specialist. Denise is available to support senior living facilities that are exploring and implementing changes in their dining programs. She is available to talk about equipment, products and systems that will excite diners.

2019 ISSUE MAY

19

SENIOR LIVING

Ways to Boost Senior Health Julie Husmann, RDN, LD Martin Bros. Missouri Marketing Dietitian

T

he concept of living a healthy and nutritious lifestyle is looking less and less like a trend and more like a concept that is here to stay. With research showing that quality of life is related to food choices, older adults are re-defining their idea of a satisfying meal. (Mostly) gone are the days of meatloaf and mashed potatoes as the standard plate. Bring on the salmon and riced cauliflower!

1. Move Over Meat!

For the traditional resident, fish is always a great option while going meatless! The Omega-3 benefits of salmon, for instance, include fighting depression, increasing eye health and decreasing the risk of heart disease.

Another option is substituting a traditional meat option such as ground beef for a legume like black beans, which increases fiber and improves digestive health.

Aging adults are becoming increasingly tech-savvy and gaining knowledge related to food and nutrition. Senior living communities will be tasked to stay on top of healthy choices offered to residents. What will the plate of the future look like in senior living communities? Here are a few healthy food options that will be in high demand!

2. “Out of the Box” Grain Choices There are less starchy whole grains making their debut into senior living communities. For example, sprinkle chia seeds onto the traditional oatmeal or yogurt to increase heart health, protein and fiber. Or use quinoa, for example, as an alternative base in wraps and bowls and to compliment a protein.

3. Getting Friendly with Fats Heart-healthy fats can improve cholesterol and decrease the risk of heart disease.

Foods high in heart-healthy fats such as avocados, olive oil and nuts are healthy and help create a satisfying meal, too.

5. Value on Vitamins According to the Academy of Nutrition and Dietetics, most adults over 50 do not get enough B12, Vitamin D or calcium. Fortified cereals, fish and beef are all fantastic sources of vitamin B12. Dairy products, spinach, broccoli and almonds are all great sources of vitamin D and calcium. Most of these foods are great compliments to an already balanced meal.

Senior living communities are hopping on the healthy train one ingredient at a time. Residents may not be too familiar with some of the trendy health foods; however, dietary managers can combat the uncertainty with samplings and

4. Adding Antioxidants Fruits are an often-forgotten key player in improving nutrition!

Some may believe that fruits don’t pair well with diabetic considerations; however, it is important not to avoid fruits all together. Fruits such as berries, cherries and apples, for example, have antioxidant proprieties to prevent against cancer and Alzheimer’s disease while improving skin and heart health.

food tastings. Adding some of these nutrient-boosting ingredients on the menu gradually will create a dynamic menu as well as improve residents’ nutrition and quality of life!

5 HealtH-Boosting Foods 1

Basic american LentiL Penne (481330 – 2/5 LB )

2

3

chia seeds (362338 – 6/12 oz)

roLand tri-coLor Quinoa (601430 – 2/5 LB )

4

sugar Foods Fresh gourmet® inFused dried cherries (582190 – 1/5 LB )

5

Washington granny smith aPPLes (370720 – 1/88 ct; 370750 – 1/100-113 ct)

SCHOOLS

Red-Orange Vegetable Category Have You Feeling Blue?

Renee Greiner, RDN, LD Martin Bros. Menu Systems Advisor & School Specialist

Vegetable sub categories encourage schools to serve a rainbow of options for students to enjoy. A rainbow of vegetables is a beautiful way to add color and nutrients to a meal. Featuring a quick pop of color with vegetables adds antioxidants such as Vitamins A and C (which can help prevent damage to cells and help with vision), potassium (which can aid in muscle health), phytochemicals (which are believed to aid in cancer prevention)…and much more!

By the end of the school year, however, students can grow tired of the same carrot, tomato and occasional sweet potato red-orange vegetable dishes in the lunch program. Try adding new items as the year passes to keep students excited about eating these nutritious vegetables.

Red-orange vegetable ideas to try: • Lamb Weston Sweet Things® Sweet Potato Fries - Mini Tater Puffs® (965128) - Seasoned Concertinas® (965480) - Vanilla Sugar Seasoned (965210)

- CrissCut ® (992480) - Seasoned Wavelength® (998288)

• Baked, mashed or sweet potato fries with plain or BBQ shredded meat or sloppy joe filling and other toppings to create a hearty entrée.

• Add diced red peppers or diced tomatoes to your main and side dishes.

• Norpac Flav-R-Pac Carrots - Crinkle Cut (963210; 962260) - Sunshine – Orange & Yellow Carrots (999880)

Be Unique!

Mini Tater Puffs® (965128)

Shine On!

Breaded Avocado Slices (90693729) Avocado slices cut from premium Haas avocados and coated with ancho Chile pepper breading.

Promote Health!

Gluten Free Seasoned Cauliflower Pizza Crust – 10 in (956850) Delivers a flavorful and fun pizza experience.

Customers will be delighted with the taste of this pizza and love that cauliflower is the first ingredient!

Make It Fun!

On Top® Whipped Toppings Pre-whipped non-dairy toppings with a light creamy texture. Packaged in 16-oz pastry bags with decorator tips and easy-open seals.

Original (988060) Pink (954570)

2019 ISSUE MAY

21

WEBINARS & EVENTS EMBRACE CHANGE IN AN EVER-EVOLVING INDUSTRY AND...

AN EVENT DEDICATED TO HELPING YOU GROW YOUR BUSINESS! Labor saving ideas and insights to help you provide quality menu items without compromising your staff and budget See how technology and social media are playing a role in recruitment and marketing to consumers Get tips to help you prepare and capitalize on delivery and to-go Receive purchasing incentives on new and featured items

IOWA EVENTS CENTER, DES MOINES

JUNE 3-4 2019

WEBINARS May

15

Perfect for all customer segments!

Monday, June 3 – Keynote & Reception Tuesday, June 4 – Food Expo Plus Senior Living CEUs both days!

EVENTS Always-Available Menus: To Infinity & Beyond Senior Living Communities everywhere are looking for innovative ways to offer choices in their dining program, from Grab & Go to 24/7 food availability to restaurantstyle dining. Hear the latest trends and gain insight into the resources, tools and endless possibilities!

Jun

3

REGISTER BY

May

13

Presenter: Chef Steve Tiezzi, Martin Bros.

Audience: Senior Living

Register and find more info at martinbros.com/events Most Martin Bros. webinars and events are FREE and can earn you CEUs.

ServSafe Manager Food Protection Course Des Moines, Iowa Learn how to minimize the risk of foodborne illness, comply with state codes, develop a workable cleaning schedule and much more!

Audience: All Foodservice