Dish! - 2019 Issue 8

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2019 Issue Eight | September | martinbros.com

Spice Up Fall & Holidays

Blackberry Rum Sauce page 8

Malian Cuisine page 10

Kitchen Hacks page 14

Marketing Your Food Safety Record page 15

#MBNewItems

Rich’s On Top® Soft Whip Pourable Sweet Cream Topping

Kaufhold’s Bakeable White Cheddar Cheese Curd

Hormel Fontanini® Chivalini Sweet Italian Rope Sausage

(969330 – 12/16 oz)

(969380 – 2/5 lb)

(959310 – 8/8 oz)

Midwest Cheese Course (909941 - 1/8.5 lb ave)

Sneek Gouda from Leighton, Iowa Grumpy Goat from Westby, Wisconsin

High Liner Haddie Bites™ Battered Haddock Bites

Garlic Cheddar from Brooten, Minnesota Tiger Lily from Indianapolis, Indiana

P&G Mr. Clean®Magic Eraser Sheets (012670 – 8/16 ct) Mr. Clean Magic Eraser Sheets

(959390 – 2/5 lb)

• • •

Product

#MBRebates UP TO 250!

Eckrich® Cheeseburger Links (958490) Rebate

$5 per case. Minimum total rebate $30. Offer valid through 9/30/2019.

UP TO $500!

Chicken Rebate

Case Pack/Size

UPC

EASY AS:

BOGO!

UP TO $75!

Flav-R-Pac® Riced Cauliflower (955370) Rebate

Sharable Sausages Rebate Featuring Mini Brat (924780)

Offer valid through 9/30/2019.

$15 per case. Offer valid through 9/30/2019.

UP TO $100!

UP TO $500!

Potato Dippers (969310) Rebate

$5 per case. Minimum total rebate $25.

Offer valid through 9/30/2019.

Oktoberfest & Game Time Rebate $10 per case. Offer valid through 11/30/2019.

$5 per case. Minimum total rebate $25.

Offer valid through 12/31/2019.

UP TO $100!

FREE CASE + $10/CASE!

$15/CASE!

Harvest Creations® Tabasco Spiced Apps Rebate $5 per case. Minimum total cases 2.

Offer valid through 12/31/2019.

Protein Noodles™ (958850) Rebate Offer valid through 12/31/2019.

Maximum total cases 10. Offer valid through 12/31/2019.

BOGO!

TRY A CASE!

UP TO $225!

Craft Beer Battered™ Seafood Rebate Featuring Pollock (958400) & Shrimp (958410)

Beer Food, Versatile Favorites, Good-To-Go & Sweet Potato Rebates

Offer valid through 12/31/2019.

Ask a Martin Bros. representative for more information.

Extra Melt Cheese Rebate

High Chairs Rebate

$15 per chair. Offer valid through 9/30/2019.

Ask your Martin Bros. representative for more information about these new items and rebates!

Spice Up Fall & Holidays

Cinnamon, nutmeg, rum, stuffing and turkey…it’s time for the flavors of Fall! Schools are back in session, and people are starting to plan ahead for everything from apple and pumpkin seasons to Thanksgiving features. Check out this issue for some great new ideas to put on your menu!

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 Spice Up Fall & Holidays Global Cuisine: Malian 2 for $25

HOT DISH!

14

BUSINESS BUZZ

15

SCHOOLS

16

7 Kitchen Hacks

Fall Holiday Ideas

3 & 8-9

4 Ways to Market Your Food Safety Record

NSLW Playlist

Recipes to Spice Up Fall

2

Malian Cuisine

10

7 Kitchen Hacks

14

2

Marketing Food Safety Record

15

ll a F p U e c i p S s y a d i & Hol

MINI APPLE CINNAMON BUNDT CAKES 1 box � General Mills Gold Medal™ White Super Moist™ Cake Mix (401700) 4 cups � Wholesale Granny Smith Apples (370771), chopped 2 cups � Azar Pecans (462068), chopped 2 Tbsp � McCormick Ground Cinnamon (472248) 1 Tbsp � McCormick Ground Nutmeg (472391) As needed � Cream Cheese Glaze (see recipe) PREP | Preheat oven to 350°F. Mix cake as directed. Add apples, pecans, cinnamon and nutmeg. Bake in mini bundt tins for approximately 18-22 minutes. Cool for 10 minutes before removing from tins. Cool completely before drizzling or dipping into Cream Cheese Glaze.

Garnish with slices of apple and more pecans.

YIELD | 96

CREAM CHEESE GLAZE 1-1/2 lb � Kraft Heinz Philadelphia Cream Cheese (903718) 2-3 Tbsp � Diamond Crystal Imitation Vanilla Flavor (475021) 3 cups � Powdered Sugar 1 cup +/- � Milk PREP | Mix all ingredients together, adjusting desired thickness with milk.

COST $.55 SELL AT $3.49 GOLD MEDAL™ WHITE SUPER MOIST™ CAKE MIX (401700 - 6/4.5 LB)

2

POTENTIAL PROFIT* $2.94

CULINARY CONCEPTS

HOLIDAY CHEESE SPREAD 1 lb � Kraft Heinz Philadelphia Cream Cheese (903718) 8 oz � Butter 6 oz � IPAP Blue Cheese Crumbles (903758) 1/4 cup � Green Onions (361010), chopped 1/2 cup � Royal Harvest Bordeaux Maraschino Cherries (751330), chopped As needed � Kellogg’s Keebler® Crackers (410870)

Great for a

Holiday Party!

PREP | Mix cream cheese and butter at room temperature. Add blue cheese. Fold in onions and cherries. Serve with crackers. Garnish with whole cherries and slices of green onion.

PHILADELPHIA CREAM CHEESE (903718 – 6/3 LB)

COST $6.58 SELL AT $16.99

POTENTIAL PROFIT* $10.41

KEEBLER® CRACKERS (410870 – 1/25 sleeve) Toasteds® Harvest Wheat (3 sleeves), Toasteds® Sesame (3 sleeves), Toasteds® Buttercrisp (3 sleeves), Club® Original (4 sleeves), Club® Multigrain (4 sleeves), Town House® Original (8 sleeves) SEPTEMBER 2019

3

CULINARY CONCEPTS

GOLDEN GRILL® SEASONED HASHBROWNS (602550 – 6/37.5 OZ)

DOUBLE BONE PORK CHOP 1 each � Seaboard Frenched Double BoneIn Pork Loin Chop (959110) 2 tsp � Custom Culinary Master’s Touch® Herb Roasted Au Jus Concentrate (500441) 1-2 tsp � Hot water PREP | Preheat oven to 325°F. Mix together au jus concentrate and water. It should be a liquidly paste. Rub pork loin chops with paste. Heat oil over medium-high heat. Sear all sides of the chop.

Finish cooking in oven.

AUTUMN HASH COST $7.38 SELL AT $18.99

POTENTIAL PROFIT* $11.61

1 lb � Basic American Golden Grill® Seasoned Hashbrowns (602550), prepared 1/2 lb � Wholesale Butternut Squash (361490), shredded 1/4 cup � Capital City Red Bell Pepper (361251), diced 1/4 cup � Bix Diced Yellow Onion (380718) 2 tsp � McCormick Rubbed Sage (472651) 1/2 tsp � McCormick Pure Ground Black Pepper (472521) 1/2 tsp � Salt As needed � Butter PREP | Mix all ingredients together except for butter. Heat butter over medium-high heat. Add mixture. Grill until golden brown. Flip to the other side. Continue to cook until crispy.

YIELD | 4

4

CULINARY CONCEPTS

CHICKEN BASKET 2 each As needed As needed As needed As needed

� � � � �

Tyson Chicken Thighs (973210) Roland Pomace Olive Oil (620390) Salt Pepper Honey Garlic Glaze (see recipe)

COST $3.36 SELL AT $10.99

POTENTIAL PROFIT* $7.63

PREP | Preheat oven to 375°F. Rub chicken thighs with olive oil and season with salt and pepper.

Roast in oven, brushing with Honey Garlic Glaze after 15 minutes, 30 minutes and a final glaze 5 minutes before removing from oven. Serve with 1/2 cup Mrs. Gerry’s Steakhouse Coleslaw (905708), 5 oz McCain Anchor® Battered Crispy Green Beans (950580) and 2 oz Ken’s Jalapeño Ranch Dressing (561400).

HONEY GARLIC GLAZE 1 cup � Honey (757300) 1/2 cup � ConAgra La Choy® Soy Sauce (560981) 2 tsp � Custom Culinary Master’s Touch® Roasted Garlic Flavor Concentrate (500041)

CHICKEN THIGHS (973210 – 96/5.11 OZ)

MASTER’S TOUCH® ROASTED GARLIC FLAVOR CONCENTRATE (500041 – 1/1 LB)

PREP | Mix all ingredients together. Heat and simmer for 5 minutes.

SEPTEMBER 2019

5

CULINARY CONCEPTS

RIBS & KRAUT

COST $2.92 SELL AT $10.99

POTENTIAL PROFIT* $8.07

2 each � Seaboard Pork Spare Ribs (959080), trimmed, cut down As needed � Roland Pomace Olive Oil (620390) 32 oz � Bay Valley Schwartz’s® Sauerkraut (610048) 1/2 cup +/- � Water 1-1/2 cups � Wholesale Granny Smith Apples (370771), diced 2 cups � Capital City Yellow Onions (361077), rough chopped 2-3 Tbsp � Brown Sugar 1/2 cup � White Wine 1 Tbsp � McCormick Whole Caraway Seed (472451) 1-1/2 lb � Wholesale Red Potatoes (361560), cut, boiled 4 Tbsp � Butter As needed � Salt As needed � Pepper As needed � Lemon Pepper Aioli (see recipe) PREP | Preheat oven to 300°F. Salt and pepper ribs. Heat oil over medium-high heat. Brown ribs on all sides. Place ribs into steamtable pan. In a bowl, mix together sauerkraut, water, apples, onions, sugar, wine, caraway seed, salt and pepper.

Pour over ribs. Tightly seal pan. Roast in oven 2-3 hours or until ribs are cooked and tender.

Toss potatoes with, butter, salt and pepper. Serve Lemon Pepper Aioli on the side.

YIELD | 8

LEMON PEPPER AIOLI 1 cup � Ventura Classic Gourmet® Select Real Mayonnaise (631381) 1 cup � Kemps Sour Cream (900540) 3 Tbsp � McCormick Lemon Peel (472181) 3 Tbsp � Paris Brothers Cervasi® Lemon Juice (733120) To taste � Salt To taste � Pepper 2 Tbsp � Green Onions (361010), chopped PREP | Mix all ingredients together.

6

CULINARY CONCEPTS

FLATIRON STEAK 1 each � JBS Choice Chuck Beef Flat Iron Filet (955880), cut into 6-8 oz portion PREP | Season and grill steak to desired temperature. Rest before slicing into strips.

YIELD | 8

ROOT VEGETABLES 2-1/2 lb � Capital City Yellow Onions (361077), sliced 6 cups � Capital City Sweet Potatoes (366300), large diced 6 cups � Wholesale Baby Red Potatoes (361975), large diced 6 cups � Carrots (360280), large diced As needed � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper PREP | Sauté onions. Steam or boil potatoes and carrots; toss in olive oil and season with salt and pepper.

YIELD | 18

BURGUNDY DEMI 2 cups � Burgundy wine 2 cups � Water 1 cup � Custom Culinary Whisk & Serve® Demi-Glace Sauce Mix (501700) PREP | In a sauce pan, bring wine and water to a minimum of 190°F. Add demi-glace sauce mix while whisking.

YIELD | 16

SEE HOW TO MAKE THIS RECIPE!

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

COST $4.90 SELL AT $14.99

YOUTUBE.COM/MARTINBROSDIST

POTENTIAL PROFIT* $10.09

SEPTEMBER 2019

7

CULINARY CONCEPTS

CHICKEN BREAST 5 oz � Michigan Turkey Golden Legacy Browned Chicken Breast (978760), heated, sliced A needed � Blackberry Rum Sauce (see recipe) PREP | Top chicken with Blackberry Rum Sauce.

BLACKBERRY RUM SAUCE FLAV-R-PAC® RICED CAULIFLOWER (955370 – 2/5 LB)

2 cups � Wholesale Blackberries (377240) 1/2 cup � Sugar 1/2 tsp � McCormick Ground Cinnamon (472248) 1 tsp � Vanilla Extract 1 cup � Water 1/4 cup � Rum PREP | Combine all ingredients except for rum in a sauce pan. Bring to a boil, then reduce to a simmer.

Continue to simmer until reduces to 3/4. Add rum.

Stir to combine.

YIELD | 8

CORNBREAD STUFFING 1 bag � Sugar Foods Mrs. Cubbison’s® Cornbread Stuffing Mix (412080), prepared 2 cups � Bix Diced Yellow Onion (380718) 3 cups � Bix Diced Celery (380506) 1 cup � Capital City Red Pepper (361251), diced PREP | Sauté vegetables and add to stuffing.

YIELD | 48

RICED CAULIFLOWER WITH VEGETABLES

COST $2.70 SELL AT $9.99

POTENTIAL PROFIT* $7.12

5 lb � Norpac Flav-R-Pac® Riced Cauliflower (955370) 4 cups � Monterey Thick Sliced Mushrooms (360940) 3 cups � Green Onions (361010), diced 1/2 cup � Roland Pomace Olive Oil (620390) 1/4 cup � Wholesale Minced Garlic (391021) As needed � Salt As needed � Pepper PREP | Preheat oven to 400°F. Toss all ingredients together. Pour onto a baking sheet. Roast until vegetables are tender and cauliflower starts to brown, tossing after approximately 7 minutes.

YIELD | 24

8

CULINARY CONCEPTS

THANKSGIVING TURKEY SANDWICH PLATTER 4-5 oz � Michigan Turkey Golden Legacy Oven Roasted Skin-On Turkey Breast (978770), sliced 2 slices � Franklin Street Bakery Cranberry Wild Rice Bread (964300) 1 oz � Fortune Marieke Golden Gouda Cheese (389868), sliced 1/2 oz � Bix Spinach (361175) As needed � Cranberry Cream Cheese (see recipe)

Fish & Gourmet The Seafood & Gourmet Specialists

MARIEKE GOLDEN GOUDA CHEESE (389868 – 1/5 LB) From the Netherlands, this cheese boasts a flavor profile rich in nuttiness with hints of sweet fruit, a soft buttery texture, creamy mouth feel and sweet aroma.

PREP | Build sandwich. Serve with 5 oz Lamb Weston Potato Dippers™ (969310) and 2 oz dipping sauce of choice.

CRANBERRY CREAM CHEESE 1 lb � Kraft Heinz Philadelphia Cream Cheese (903718) 3/4 cup � Ocean Spray Whole Berry Cranberry Sauce (750060) 1 Tbsp � Fancy Naval Orange (376540), grated rind 1-2 Tbsp � Powdered Sugar

COST $3.83 SELL AT $10.99

POTENTIAL PROFIT* $7.16

PREP | Mix all ingredients together.

YIELD | 16

SEPTEMBER 2019

9

CULINARY CONCEPTS

Global Cuisine: Malian Recipes by Ami Traore Martin Bros. hosted an intern this summer, Ami Traore. Ami has roots in Mali and aspires to open her own restaurant featuring Malian dishes. We wish Ami luck as she finishes her college education this year and continues her journey as a restauranteur!

CHICKEN & AVOCADO WITH BAGUETTE 1 each � Perdue Harvestland® Marinated Boneless Skinless Chicken Breast Filet – 5 oz (979148) As needed � Mustard Marinade (see recipe) 1 each � Capital City Hass Avocado (375060), large diced 1-1/2 Tbsp � Bix Diced Tomato (380248) 1-1/2 Tbsp � Bix Diced Yellow Onion (380718) 1 Tbsp � Kraft Heinz Distilled White Vinegar (640031) 2 Tbsp � Roland Pomace Olive Oil (620390) 3-4 slices � Rise French Baguette (908780), toasted

COST $3.82 SELL AT $10.99

POTENTIAL PROFIT* $7.17

PREP | Rub Mustard Marinade onto chicken; let marinate in fridge for 1-2 hours. Cook chicken; slice. Gently mix avocado, tomato and onion with vinegar and olive oil and serve on the side. Also serve with toasted baguette.

MUSTARD MARINADE 1/4 cup � Kraft Heinz Yellow Mustard (561250) 1 tsp � Wholesale Minced Garlic (391021) 1 tsp � Parsley (361163), chopped 3/4 tsp � Custom Culinary Master’s Touch® Chicken Base (501610) 1/2 tsp � McCormick Onion Powder (472431) 1/4 tsp � McCormick Ground Cayenne Pepper (472571) PREP | Mix all ingredients together.

10

HARVESTLAND® MARINATED BONELESS SKINLESS CHICKEN BREAST FILET – 5 OZ (979148 – 2/5 LB) Raised with No Antibiotics Ever on a 100% vegetarian diet with no animal by-products.

Clean label with no chemicals and no preservatives.

CULINARY CONCEPTS

BROCHETTES ON SALAD 2 each � Perdue Harvestland® Marinated Boneless Skinless Chicken Breast Filet – 5 oz (979148), cubed 1 each � Capital City Red Pepper (361251), cubed 1 each � Captial City Green Pepper (361261), cubed 1/2 each � Wholesale Red Onion (361112), cubed As needed � Mustard Marinade (see recipe) As needed � Skewers As needed � Ranch Dressing PREP | Rub Mustard Marinade onto chicken and vegetables; let marinate in fridge for 1-2 hours.

Assemble onto skewers, alternating between chicken and vegetables as desired; grill. Serve on top of a salad featuring 1 cup Chopped Iceberg Lettuce (360735), 3 wedges Capital City Crimson Tomato (362065), 3 slices Capital City Cucumbers (360460) and ranch dressing.

COST $3.54 SELL AT $10.99

POTENTIAL PROFIT* $7.45

COST $3.74 SELL AT $10.99

POTENTIAL PROFIT* $7.25

CHICKEN & PLANTAINS 3 each � Tyson Chicken Drumsticks (965900) As needed � Mustard Marinade (see recipe) 2 each � Capital City Plantains, slightly black (391250), angle sliced As needed � Salt As needed � Skewers PREP | Rub Mustard Marinade onto chicken; let marinate in fridge for 1-2 hours. Grill chicken.

Gently add salt to plantains, mixing well; deep fry, making sure they are not sticking together; plate on skewers.

SEPTEMBER 2019

11

CULINARY CONCEPTS

5 2 $ r o f 2 er z i t e p p a e n Pic k o ee s! r t n e o w t d an

s r e z i t e p Ap CLAM CHOWDER 2 cups � Kraft Heinz Boston Clam Chowder (943210)

CLAM STRIPS 4 oz � High Liner FPI® Breaded Clam Strips (922300) 2 oz � Ventura Classic Gourmet® Select Cocktail Sauce (560221) 2 oz � Ventura Classic Gourmet® Select Tartar Sauce (630060)

SPICY CHEESE CURDS 8 oz � McCain Anchor® Spicy Breaded Wisconsin Cheese Curds (968370) 2 oz � Ventura Classic Gourmet® Bistro Creamy Blue Cheese (638220)

COST $8.36 SELL AT $25.00

POTENTIAL PROFIT* $16.64 12

Entrée s

CULINARY CONCEPTS

PASTA WITH SWEET ITALIAN ROPE SAUSAGE 8 oz � Zerega Cortona Penne Pasta (480750) 4 oz � Fontanini Sweet Italian Rope Sausage (381980) 6 oz � Kraft Heinz Escalon Allegro Tuscan Tomato & Herb Pasta Sauce (551660) 1 oz � Shredded Mozzarella Cheese (900990) 1 each � Side Salad

GROUND STEAK & POTATOES 10 oz � Ground Beef Chuck – 90/10 (931772) 5 oz � Lamb Weston Lamb’s Supreme® Seasoned Mashed Potatoes (961440) 2 oz � Monterey Thick Sliced Mushrooms (360940) 3 oz � Custom Culinary PanRoast® Brown Gravy Mix (504010)

CHICKEN CARNITAS SANDWICH 1 each � J&J Bavarian Bakery® Pretzel Roll (944997) 5 oz � Hormel Café H® Chicken Carnitas (919720) 1 each � Lamb Weston LW Private Reserve® Skin-on Steak Cut Fries (960900)

SEPTEMBER 2019

13

HOT DISH!

Kitchen Hacks Julie Halfpop, RDN, LD Martin Bros. Director of Senior Living Services

W

e all like to find ways of doing things that save time, money and headaches. Considering our busy work environments and limited resources, clever shortcuts are always welcome!

Try one of these kitchen hacks recommended by our Martin Bros. culinary and nutrition professionals! They’re guaranteed to make your day, your week… and quite possibly all your years in food service!

1. Apply pan spray to utensils before measuring sticky foods such as peanut butter, honey and maple syrup.

2. Repurpose your pizza cutter and quickly cut or shred herbs, tortillas, ham, sandwiches, hot dogs, toast crusts and more.

3. Quickly cut cherry tomatoes by placing them in a single layer between two plates. The bottom plate should be upside down.

Run a knife between the plates.

4. Dip your knife or your ice cream scoop in hot water. Wipe with a dry towel. Then cut your cake or cheesecake… or scoop out your ice cream. Repeat for each slice or scoop.

5. Invest in plastic squirt bottles to serve salad dressings and dessert sauces as well as to fill condiment cups.

6. Prepare for the week. Cut produce like onions and peppers at one time and divide out to meet your recipe and production needs.

7. Pre-heat baking sheets before baking or roasting to better ensure even browning and speed cooking time. Plus, there is no need to flip with pre-heated sheets! This works well for things like French fries and breaded items.

Have a hack you want to share?

Tell us by emailing dish@martinbros.com!

We could even share your hack with others!

Kitchen hacks are great, aren’t they?!

14

BUSINESS BUZZ

4 Ways to Market Your Food Safety Record Gretchen L Robinson, RDN, LD Martin Bros. Marketing Dietitian

S

o, you’ve had zero citations, no foodborne illnesses… That’s great!

But, are you tooting your own horn about it when marketing your business?

Food safety is an important requirement for all foodservice establishments, as they all fall under the rules of local food codes. And a successful food safety program requires a lot of effort and engagement.

Make sure you are making that hard work and dedication known!

1. Post certificates to be viewed by your guests. Even though providing safe food is an expectation of every customer, it never hurts to promote the importance that your establishment places on food safety.

2. Promote the score of your latest local inspection on your website. If you are a senior living community, consider posting it in your newsletter, too.

3. Add “ServSafe Certified” or another nationallyrecognized food safety program certification to job titles. This serves as a reminder to your employees of the importance of food safety and makes your customers feel extra safe dining with you.

4. Give out “I Got Caught” Awards – Recruit team members to catch food service staff performing excellent food safety practices and recognize them for it.

Martin Bros. Food Safety Inservice Games

Skills

Cle

Obje

Participan

The Food Safety Dating Game

Food Safety Password

Food Allergen Password

Instructor Notes Instructor Notes  The Food Safety Password game is a game that can be used to introduce important  The Food Safety Password game is a game that can be used to introduce important food safety terms to learners in a fun way. It is played using PowerPoint. An LCD food safety terms to learners in a fun way. It is played using PowerPoint. An LCD projector is also required. projector is also required.  Preprep:  Setting up the Game:  The host or facilitator should print out the Notes Pages. This will include Step 1: Divide players into four to six teams. The number of players on each team speaking points on each word or phrase to be used as education and will vary depending on the size of the class. discussion points.

Step 2: Set up a chair for each player in the front of the room. All but one of the chairs should face the projection screen. The remaining chair should face the other chairs. The player sitting in this chair will have their back to the projection screen.  Setting up the Game: Step 1: Divide players into four to six teams. The number of players on each team Step 3: Flip a coin to decide which team will go first, and ask the winners to come will vary depending on the size of the class. up to the front of the room.

Step 2: Set up a chair for each player in the front of the room. All but one of the Step 4: Ask a volunteer from the team to be the guesser. Tell the guesser to sit in chairs should face the projection screen. The remaining chair should face the other the chair with their back to the projection screen. The remaining players will be clue chairs. The player sitting in this chair will have their back to the projection screen. givers. Ask them to take a seat in front of the guesser.

Step 3: Flip a coin to decide which team will go first, and ask the winners to come up to the front of the room.

Step 4: Ask a volunteer from the team to be the guesser. Tell the guesser to sit in the chair with their back to the projection screen. The remaining players will be clue givers. Ask them to take a seat in front of the guesser.

Learning Activities: Food Safety Skills Fair

• Participants will differentiate between cleaning & sanitizing • Participants will demonstrate how to clean & sanitize a din • Participants will identify the appropriate concentration of s

FIND THESE RESOURCES AT CUSTOMER.MARTINBROS.COM Additional resources are also available. Ask your Martin Bros. representative for moreMaterials: information.

• 3 buckets: o Bucket 1: Water and cleaning solution or detergen o Bucket 2: Warm water SEPTEMBER 2019 15 o Bucket 3: Sanitizing Solution o 3 clean cloths • Test Strips (chlorine & quaternary)

SCHOOLS

What’s on your Playlist for NSLW? Renee Greiner, RDN, LD Martin Bros. Menu Production Manager

National School Lunch Week is a way to get everyone excited about school lunch and to highlight all the positive things happening in each and every program across the nation.

#NSLW2019 October 14-18

National School Lunch Week NSLW

1 2 3 4 5

COWBOY MENU IDEA Theme Song: “Old Town Road”

by Lil Nas X & Billy Ray Cyrus • COWBOY OLD TOWN BURGER (see recipe)

• CRISS CROSS SWEET POTATO FRIES

Lamb Weston Sweet Things® CrissCut ® Sweet Potato Fries (992480)

• KICKED-UP CRAISINS

NEW Ocean Spray Craisins® Raspberry Lemonade Dried Cranberries (733880)

• CHILLY COW

Blue Bunny Chilly Cow® Chocolate Brownie Batter Ice Cream (991258) Smart Snack Approved!

• MILK 16

Here are five ways to get your students, staff and families excited about NSLW:

Start Early

As the new school year begins, conduct a vote among students for the top hit school menus, meals and/or ingredients. Tally the votes and feature the winners as your official #NSLW2019 playlist.

Theme Days & Activities

Have a dress-up day where students and staff dress like rock stars or their favorite artists. Invite local or school music celebrities to play during lunch.

Bring Guests

Have students bring their parents on National Take Your Parents to Lunch Day on Wednesday, October 16.

Menu Planning

Have an advisory group of students help plan the menu for NSLW or for National Take Your Parents to Lunch Day.

Contest Time

Offer prizes to those participating in lunch and NSLW activities.

Find more ideas on the SNA website: schoolnutrition.org

COWBOY OLD TOWN BURGERS Serves: 50

50 each Jennie-O Savory White Turkey Burger Patties (977680) 1 qt Cookies Original Barbecue Sauce (560700)

50 slices

Land O’Lakes Readi-Pac® Mild Cheddar Cheese (900000) 4 lb Whole Grain Oven Ready Breaded Onion Rings (964030) , prepared 50 each Rotella’s White Whole Wheat Hamburger Buns (991760)

Preheat oven to 350°F. Place patties on a sheet pan. Brush each patty with barbecue sauce. Heat patties for 15-20 minutes or until they reach 165°F. During the last 5 minutes, put a slice of cheese on each patty to melt. To assemble burgers, lay out buns and place one sauced patty with cheese and two onion rings on each.

t r e ss e D ll Fa e r u t a Fe

TIRAMISU 1 each As needed 1 oz 12 oz

� � � �

Sara Lee Pound Cake (346259) Strong Coffee, cooled Dark Rum Custom Culinary Gold Label Crème Anglaise Sauce (958840) 6 oz � Bix Mascarpone Cheese (344401) 4 oz � Rich’s On Top® Original Whipped Topping (988060) As needed � Cocoa Powder PREP | Preheat oven to 200°F. Cut pound cake into slices, lay out on a baking pan and cook until dried out. Lay half the cake onto an 8x8 pan. Mix coffee with rum, and brush mixture onto cake.

Mix crème anglaise sauce, mascarpone cheese and whipped topping, and spread mixture on top.

Place remaining cake on top. Brush more coffee rum mixture onto cake. Top with remaining crème mixture. Finish with cocoa powder. Chill before cutting and serving.

YIELD | 6

SEE HOW TO MAKE THIS RECIPE!

VIEW OUR NEW, QUICK AND FUN STEP-BY-STEP VIDEO YOUTUBE.COM/MARTINBROSDIST

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WEBINARS & EVENTS WEBINARS

FOOD SAFETY TRAINING Nutrition Labeling Reform

Oct

2

The Nutrition Facts label has always been a tool to help us make healthy food choices in menu planning and everyday life. Join us as we take a look at the key features and purpose of the new Nutrition Facts label.

Oct

1

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Sep

11

Presenter: General Mills Bell Institute Audience: All Foodservice

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

Audience: All Foodservice

EVENTS Culinary Connection Live

Oct

9

Front of the House / Customer Service Training Online Event Customer service is so important for the success of your business. Join us as we go over different topics to enhance your guests’ dining experience. We’ll bring our chefs to you LIVE through online video streaming!

Audience: All Foodservice

Oct

22

Oct

30

Nov

7

Nov

13

Dining Pursuit

The Game of Exceeding Expectations

Dining Pursuit: The Game of Exceeding Expectations Lunch & Learn 10/22 - Omaha, NE 11/7 - Oconomowoc, WI 10/30 - Brooklyn Park, MN 11/13 - Normal, IL We’re on the pursuit to help you exceed dining expectations! We’ll help you evaluate steps and ideas for how you can enhance your menu, presentation and service. Compliance and employee issues will also be discussed. Get ready to look at the dining experience from all angles!

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.