FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING
n o s a e S e h t s â€˜Ti 2019 Issue Nine | October | martinbros.com
Fall, Winter & Holiday Features
Pretzel Charcuterie Board page 6
Oyster Recipes page 9
New Items & Rebates page 12
Produce Food Safety page 14
#MBMustHaves PAGE 2
Kraft Heinz Philadelphia Cream Cheese (903718)
Lyons Designer Dessert Sauce™ Caramel
Custom Culinary Gold Label Crème Anglaise Sauce
Prop & Peller Bavarian Apple Strudel (968790)
Blue Bunny Vanilla Ice Cream
Rich’s On Top® Soft Whip Topping
Tyson Hillshire Farm® Turkey Thigh Pot Roast (910778)
Custom Culinary Gold Label True Foundations™ Vegetable Liquid Stock Concentrate (501910)
Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900)
Prop & Peller Jumbo Soft Pretzel (959240)
Paris Brothers Terrapin Ridge Farms™ Hot Pepper Bacon Jam
Fortune Deer Creek® Rattlesnake Wisconsin Cheddar Cheese with Habanero Peppers (389848)
Hormel Always Tender® Pork Tenderloin (918580)
Tyson Wilson™ Sliced Hard Salami
McCormick Cajun Seasoning (472171)
Lola’s Original Hot Sauce (552190)
Custom Culinary Master’s Touch® Herb Roasted Au Jus Concentrate (500441)
Custom Culinary Gold Label Demi-Glace Sauce (958820)
Hormel Cure 81® Hardwood Smoked Ham (931250)
Ken’s Sweet Baby Ray’s® Kickin’ Bourbon Wing Sauce & Glaze (561418)
Ventura Smokehouse 220™ Honey Bourbon Barbecue Sauce (631820)
McCormick Grill Mates® Montreal Steak® Seasoning (471181)
Winco 7-Piece Cookware Set (284539 – Special Order)
Winco 8-Piece Knife Set (277576 – Special Order)
‘Tis the Season
fall and are (somewhat regrettably) getting ready for the temperature change into winter. It’s time to catch up with friends and gather
lookout for our final issue of the year, where we’ll dive into 2020 Trends and get some inspiration for the holidays and parties that are just around the New Year corner!
VICE PRESIDENT OF MERCHANDISING Jennifer Meinders
MEDICAL SUPPLIES SPECIALIST Becky Miller
MARKETING MANAGER Angie Dark
EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Dustin Rider, Rick Moser, Mario Mery, Kam Miller
CATEGORY MARKETING MANAGERS Natalea Koehn, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Julie Coen, Maggie Jensen
(mostly) ready to enjoy the colors of
season to enjoy this issue of Dish!...and be on the
HEALTHCARE SPECIALISTS Erika Kramer, Ryan Young
VENDOR MARKETING COORDINATOR Krystle Kettman
It’s the season of celebrating! We’re
together with family to celebrate holidays! ‘Tis the
EXECUTIVE VICE PRESIDENT Diane Chandler
C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace
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
CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith
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.
Managing Editor | firstname.lastname@example.org
Fall, Winter & Holiday Features
HEALTH & WELLNESS
New Items & Rebates
Holiday Ribs & Pasta
Produce Food Safety
Successful Menu Development
Apple Strudel Dessert
New Items & Rebates
Produce Food Safety
Menu Development for Senior Living
& r e t n i W Fa ll, s e r u t a e F y a d i Hol
COST $.83 SELL AT $2.99
POTENTIAL PROFIT* $2.16
COST $1.61 SELL AT $5.99
POTENTIAL PROFIT* $4.38
CARAMEL APPLE PECAN COOKIE PIZZA 14-16 pucks � Rise Best Maid Homestyle Caramel Apple Oatmeal Cookie Dough (995620) 6 oz � Kraft Heinz Philadelphia Cream Cheese (903718) 2 Tbsp � Sugar 2 Tbsp � Brown Sugar 2-3 each � Wholesale Granny Smith Apples (370771) As needed � Water 2 Tbsp � Paris Brothers Cervasi® Lemon Juice (733120) As needed � Lyons Designer Dessert Sauce™ Caramel (771360) 3 oz � Azar Candied Pecan Pieces (344568) PREP | Preheat oven to 350°F. Slack out cookies; form and press onto 14-inch pizza pan or baking pan; bake for approximately 12-18 minutes; let cool. Mix together cream cheese, sugar and brown sugar until smooth. Core and thinly slice apples; place into a bowl, cover with water and lemon juice and let sit for 10 minutes. Evenly spread cream cheese mixture onto cookie crust. Top with apples. Drizzle with caramel sauce. Sprinkle with pecans. YIELD | 8-12
FRIED APPLES WITH CRÈME ANGLAISE 1 each � Wholesale Granny Smith Apples (370771), cut into wedges As needed � Flour As needed � Batter (see recipe) As needed � McCormick Cinnamon Sugar (472231) 2 oz � Custom Culinary Gold Label Crème Anglaise Sauce (958840) PREP | Heat fryer to 350°F. Dredge apples in flour, dip in batter and shake off excess batter. Drop into fryer; cook to a golden brown. Toss with cinnamon sugar immediately after frying. Serve with crème anglaise sauce.
BATTER 1 cup 2 tsp 1/2 tsp 1 Tbsp 1 each 2 Tbsp
� � � � � �
Flour Baking Powder Salt Sugar Egg, slightly beaten Butter, melted
PREP | Mix ingredients together. If too thick, add a bit of water.
APPLE STRUDEL DESSERT 1-1/2 each � Prop & Peller Bavarian Apple Strudel (968790), sliced in half lengthwise 2 scoops � Blue Bunny Vanilla Ice Cream (990050) 1 oz � Rich’s On Top® Soft Whip Topping (969330) As needed � Lyons Designer Dessert Sauce™ Caramel (771360) As needed � McCormick Ground Cinnamon (472248) As needed � McCormick Cinnamon Sticks (472271) As needed � Bix Mint Leaves (391038)
NE W !
ON TOP® SOFT WHIP TOPPING (969330 – 12/16 oz) A pourable, drinkable, ready-to-use, cold foam with a sweet cream flavor and light texture that allows for delicious layering.
PREP | Build plate, drizzling with soft whip topping and caramel sauce, dusting with ground cinnamon and garnishing with cinnamon sticks and mint leaves.
COST $3.93 SELL AT $11.99
POTENTIAL PROFIT* $8.06
COST $2.80 SELL AT $9.99
POTENTIAL PROFIT* $7.19
HILLSHIRE FARM® TURKEY THIGH POT ROAST (910778 – 2/6 LB) Made from whole muscle turkey thigh meat. Tender texture. Traditional pot roast appearance. Lean, with less fat than traditional beef pot roast. Fully cooked in natural juices to reduce prep time and labor costs.
TURKEY POT ROAST 1 each � Tyson Hillshire Farm® Turkey Thigh Pot Roast (910778) 2 lb � Carrots (360280), large diced 4 each � Wholesale Celery Stalks (360445), diced 3 cups � Capital City Yellow Onions (361077), large diced 6 cups � Wholesale Russet Potatoes (361861), large diced 4 cups � Vegetable Stock made from Custom Culinary Gold Label True Foundations™ Vegetable Liquid Stock Concentrate (501910) 1/2 cup � Butter 1/2 cup � Flour 2 cups � Kraft Heinz Diced Tomatoes in Juice (550630), drained PREP | Preheat oven to 350°F. Sauté carrots, celery and onions. In a roasting pan, add vegetables and potatoes and place pot roast on top. Reserve juice from roast, place into a sauce pan with vegetable stock and bring to a simmer. In another sauce pan, melt butter and add flour; continue to cook for 10 minutes. Slowly add stock mixture to butter mixture, whisking until blended smooth; pour over roast. Add tomatoes. Cook covered in oven until potatoes are tender and roast reaches 165°F. YIELD | 14-20
PORK SPARE RIBS (959080 – 3/2 piece)
HOLIDAY RIBS & PASTA 2 each � Seaboard Pork Spare Ribs (959080), trimmed, cut down As needed � Salt As needed � Pepper As needed � Roland Pomace Olive Oil (620390) 4 cups � Capital City Yellow Onions (361077), chopped 1 #10 can � Kraft Heinz Diced Tomatoes in Juice (550630) 1/4 cup � Wholesale Minced Garlic (391021) 2 cups � Capital City Red Pepper (361251), diced 1 tsp � McCormick Crushed Red Pepper (475721) 1 cup � Chicken Stock made from Custom Culinary Gold Label True Foundations™ Chicken Liquid Stock Concentrate (501900) 1 cup � White Wine 12 each � Bix Thyme Sprigs (391078) 2 Tbsp � McCormick Basil Leaves (472151) 64 oz � Zerega Cortona Penne Pasta (480750) As needed � Shullsburg Italia™ Shredded Parmesan Cheese (900190) PREP | Preheat oven to 300°F. Salt and pepper the ribs. In a sauté pan or on a flattop over mediumhigh heat, heat oil and brown ribs on all sides. Place ribs in a steamtable pan and top with onions. In a pot, add tomatoes, garlic, diced red pepper, crushed red pepper, chicken stock, wine, 4 sprigs of thyme and basil; bring to a boil, reduce heat and simmer for 10 minutes; pour over ribs. Tightly seal pan and roast in oven 2-3 hours or until ribs are tender. Cook pasta and divide into eight bowls. Top pasta with ribs and tomato sauce. Sprinkle with parmesan and a sprig of thyme. YIELD | 8
COST $2.94 SELL AT $10.99
POTENTIAL PROFIT* $8.05 OCTOBER 2019
PRETZEL CHARCUTERIE BOARD 1 each � Prop & Peller Jumbo Soft Pretzel (959240) 1 each � Hormel Always Tender® Pork Tenderloin (918580), prepared, sliced 3 oz � B&R Sliced Dried Beef (933621) 2 oz � Tyson Wilson™ Sliced Hard Salami (933390) 2 oz � Fortune Deer Creek® Rattlesnake Wisconsin Cheddar Cheese with Habanero Peppers (389848), cubed or sliced 2 oz � Fortune Beemster® Goat Cheese (381612), cubed or sliced 3 oz � Fortune Manchego Cheese (358256), cubed or sliced 2 oz � Paris Brothers Terrapin Ridge Farms™ Hot Pepper Bacon Jam (733130) 1/4 cup � Wholesale Red Seedless Grapes (375408) 1 each � Wholesale Orange (376541), peeled, sectioned 1/2 cup � Seasonal Berries 1 oz � Azar Candied Pecan Pieces (344568)
PREP | Build your board.
COST $14.68 SELL AT $34.99
POTENTIAL PROFIT* $20.31
Fish & Gourmet The Seafood & Gourmet Specialists
SHRIMP BRUSCHETTA 12 each � La Brea Baguette (989700), sliced, toasted 12 each � Capital City Grape Tomatoes (362070), halved lengthwise As needed � Roland Pomace Olive Oil (620390) 1 Tbsp � Wholesale Minced Garlic (391021) 12 each � Aqua Star Peeled & Deveined TailOff Shrimp – 16-20 ct (924410) As needed � Salt As needed � Pepper 1/2 cup � Simplot Harvest Fresh Avocados™ Western Guacamole (963740) As needed � Bix Basil (391000) PREP | In a sauté pan or on a griddle, sauté tomatoes with olive oil and garlic; remove from heat. Season shrimp with salt and pepper; sauté. Build bruschetta, starting with baguette slices and guacamole, adding tomatoes and shrimp and topping with basil.
COST $8.78 SELL AT $25.99
POTENTIAL PROFIT* $17.21
CAJUN SHRIMP MINI TARTS
COST $9.42 SELL AT $25.99
POTENTIAL PROFIT* $16.57
16 each � Athens Mini Filo Shells (995140) 1 lb � Kraft Heinz Philadelphia Cream Cheese (903718) 1/4 cup � Wholesale Red Onion (361112), finely chopped 1 tsp � McCormick Garlic Salt (472361) 2 tsp � Paris Brothers Cervasi® Lemon Juice (733120) 1 tsp � Black Pepper 8 each � Aqua Star Peeled & Deveined TailOff Shrimp – 16-20 ct (924410) As needed � McCormick Cajun Seasoning (472171) 2 oz � Fortune Deer Creek® Rattlesnake Wisconsin Cheddar Cheese with Habanero Peppers (389848), shredded PREP | In a mixing bowl, blend cream cheese, red onion, garlic salt, lemon juice and black pepper until smooth. Season shrimp with Cajun seasoning; grill until cooked throughout; cut in half lengthways. Pipe cream cheese mixture into filo shells and top each with a cut shrimp and shredded cheese.
OYSTERS ON THE HALF SHELL 12 each � Fortune Blue Point Oysters (370821 – Special Order) 2 Tbsp � Butter 2 cups � Wholesale Red Onion (361112), diced 2-3 Tbsp � White Wine As needed � Salt As needed � Pepper 3-4 each � Wholesale Oranges (376541) PREP | Rinse and shuck oysters, reserving bottom shell. In a sauté pan over medium-high heat, melt butter; sauté onion until starts to brown and caramelize; deglaze pan with wine; season with salt and pepper. Top each oyster in a shell with onions, orange segments and orange zest.
COST $3.57 SELL AT $9.99
POTENTIAL PROFIT* $6.42
YIELD | 4
CLASSIC OYSTERS ROCKEFELLER 12 each � Fortune Blue Point Oysters (370821 – Special Order) As needed � Roland Pomace Olive Oil (620390) 2 tsp � Wholesale Minced Garlic (391021) 2 Tbsp � Wholesale Red Onion (361112), finely chopped 1/2 cup � Kerry Golden Dipt® Panko (415090) 1/4 cup � Schreiber Grated Parmesan Cheese (430201) 2 Tbsp � Butter, melted 1-1/2 cups � Baby Spinach (361175), chopped 2-3 Tbsp � White Wine As needed � Salt As needed � Pepper 1/2 tsp � Lola’s Original Hot Sauce (552190) 1 tsp � Paris Brothers Cervasi® Lemon Juice (733120) As needed � Kosher Salt PREP | Preheat oven to 450°F. Rinse and shuck oysters, reserving bottom shell. In a medium skillet, add olive oil, minced garlic and red onion; sauté for 2 minutes; remove from heat. In a mixing bowl, toss panko, parmesan cheese and melted butter together. Add spinach to skillet; cook for 3 minutes or until spinach wilts; deglaze pan with wine; season with salt and pepper; add hot sauce and lemon juice; allow mixture to cook down for a few minutes. Spoon 1 heaping teaspoon of spinach mixture onto each oyster in a shell followed by a spoonful of the panko mixture. Sprinkle a baking pan with kosher salt; arrange filled oysters in the salt to steady them. Bake for 7-10 minutes or until golden.
COST $3.52 SELL AT $9.99
POTENTIAL PROFIT* $6.47
YIELD | 4 OCTOBER 2019
MASTER’S TOUCH® HERB ROASTED AU JUS CONCENTRATE (500441 – 1/12 OZ)
GOLD LABEL DEMI-GLACE SAUCE (958820 – 4/4 LB)
LAMB’S SUPREME® RED SKIN MASHED POTATOES (960430 – 6/4 lb)
HERB RUBBED PRIME RIB 1 each � Upper Iowa Choice Angus Beef Ribeye (935330) 3-4 oz � Custom Culinary Master’s Touch® Herb Roasted Au Jus Concentrate (500441) 2 Tbsp � Hot Water 2-3 Tbsp � Bix Rosemary (391008), chopped 1 Tbsp � Black Pepper As needed � Custom Culinary Gold Label DemiGlace Sauce (958820), prepared As needed � Lamb Weston Lamb’s Supreme® Red Skin Mashed Potatoes (960430), prepared As needed � Marzetti Sister Schubert’s® Yeast Dinner Rolls (993800) PREP | Preheat oven to 450°F. Mix au jus concentrate and hot water together until smooth and a thin peanut butter consistency. Rub au jus mixture over entire ribeye and sprinkle with rosemary and pepper. Place ribeye in a roasting pan with a rack. (The rack helps it cook more evenly.) Cook ribeye for 20 minutes. Reduce oven to 275°F. Continue to roast ribeye until internal temperature reaches 120°. Pull ribeye from oven and let rest for at least 20 minutes. Serve ribeye with demi-glace, mashed potatoes and rolls. YIELD | Varies
COST $8.78 SELL AT $24.99
POTENTIAL PROFIT* $16.21 10
HONEY BOURBON GLAZED HAM 1 each � Hormel Cure 81® Hardwood Smoked Ham (931250) As needed � Honey Bourbon Glaze (see recipe) PREP | Preheat oven to 325°F. Place ham in a shallow pan with 1/2 inch of water; glaze with 1/3 of the Honey Bourbon Glaze; tent foil over top; bake. Glaze ham for a second time halfway through cooking time. Remove foil for final 10-15 minutes of cooking, glazing ham again before continuing to bake. Remove ham from oven when it reaches 140-145°F.
CURE 81® HARDWOOD SMOKED HAM (931250 – 4/8-9 LB) Whole muscle natural juice ham that’s naturally hardwood smoked and exceptionally lean. SMOKEHOUSE 220™ HONEY BOURBON BARBECUE SAUCE (631820 – 2/1 GAL)
SWEET BABY RAY’S® KICKIN’ BOURBON WING SAUCE & GLAZE (561418 – 4/64 oz)
YIELD | 24-28
HONEY BOURBON GLAZE 1/2 cup � Ventura Smokehouse 220™ Honey Bourbon Barbecue Sauce (631820) 1/2 cup � Ken’s Sweet Baby Ray’s® Kickin’ Bourbon Wing Sauce & Glaze (561418)
GRILL MATES® MONTREAL STEAK® SEASONING (471181 – 1/29 oz)
FLAV-R-PAC® PETITE GREEN BEANS (346318 – 12/2 lb)
PREP | Mix sauces together. YIELD | Varies
RED POTATOES 2 lb � Wholesale Baby Red Potatoes (361975), cleaned, halved 1/2 cup � Butter As needed � McCormick Grill Mates® Montreal Steak® Seasoning (471181) As needed � Parsley (361163), chopped PREP | Preheat oven to 375°F. Boil potatoes for 5 minutes. Drain and toss with butter and seasoning. Place onto a baking sheet. Roast until tender. Sprinkle with parsley. YIELD | 8
GREEN BEANS 2 lb � Norpac Flav-R-Pac® Petite Green Beans (346318) 1/4 cup � Roland Balsamic Vinegar (422110) 1/4 cup � Roland Pomace Olive Oil (620390) As needed � Salt As needed � Pepper PREP | Toss ingredients together and sauté. YIELD | 8
COST $1.95 SELL AT $7.99
POTENTIAL PROFIT* $6.04
s m e t I w Ne
(422450 – 6/30 oz)
(562370 – 2/64 oz)
(422440 – 4/38 oz)
Whole Grain Waffle Flatbread
Re ba te s (358644 – 192/1.1 oz)
UP TO $100!
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.
Maximum total rebate $100. Offer valid through 10/31/2019.
Extra Melt ® Rebate
NEW Harvest Creations® Tabasco Spiced Breaded Apps (959150, 959160, 959170) Rebate
UP TO $500! NEW Potato Dippers™ (969310) Rebate
EcoStick Sweeteners Rebate
Maximum total cases 10. Offer valid through 12/31/2019.
Maximum total rebate $100. Minimum total rebate $10. Offer valid through 12/31/2019.
Minimum total cases 2. Maximum total cases 100. Offer valid through 12/31/2019.
UP TO $8/CASE!
UP TO $7/CASE!
Gold Medal™ Mixes Rebate
Pillsbury™ Biscuits Rebate
Pillsbury™ Muffins, Scones, Cinnamon Rolls & Dough Rebate
Maximum total rebate $160. Offer valid through 3/31/2020.
UP TO $500!
Maximum total rebate $210. Offer valid through 11/30/2019.
Maximum total rebate $150. Offer valid through 11/30/2019.
Pillsbury™ Breakfast Rebate New Products Promo
Offer valid through 11/30/2019.
Pillsbury™ Professional Mixes Rebate
Offer valid through 11/16/2019.
$5 per case. Offer valid through 12/31/2019.
TRY A CASE REBATES! Beer Food, Versatile Favorites & Good-To-Go Rebates
Offers valid through 6/30/2020.
BOGO! Craft Beer Battered Seafood (958400, 958410)
Offer valid through 12/31/2019.
FREE CASE + $10/CASE! Protein Noodles (958850)
Buy one case and get reimbursed 100%...plus $10 per case from cases 2-10! Offer valid through 12/31/2019.
Ask your Martin Bros. representative for more information about these rebates and new items.
Holiday Cooking, Baking & Entertaining Favorites F O O D S E R V I C E
7-Piece Cookware Set (284539 - Special Order) 1 qt covered sauce pan, 2 qt covered sauce pan, 5 qt Dutch oven, 9-1/2 in sauté pan
(276911 – 8 in; 276912 – 9.5 in; 276913 – 12.5 in) Operates with gas/electric/ceramic/halogen/induction cooktops. Ergonomic riveted handle. 4mm tri-ply base. Stainless steel with Teflon Select® non-stick coating.
8-Piece Knife Set (277576 - Special Order) paring knife, utility knife, boning knife, chef’s knife, bread knife, shears, sharpening steel & wooden knife block Steak Knife (277575 - Special Order) 11-7/8 in, 5 in blade, forged, extra heavy duty, stainless steel blade, black handle Chafing Dish (274035 - Special Order) 8 qt, full size, rectangular, stainless steel with lid clips, safety handles, water pan, food pan and 2 fuel holders Soup Kettle (264454 - Special Order) black, electric, 10 qt, removable stainless steel inner pot, stainless steel hinged no-drip lid, adjustable heat control, includes magnetic label holder and assortment of preprinted soup labels
PANS WITH LIDS
Half-Size Sheet Pan with Lid (231140) 9x13 Cake Pan with Lid (231160) 10 in Pie Pan with Lid (231170) Sheet Cake Pan with Lid (265526) Square Cake Pan with Lid (265527) Quarter-Size Sheet Pan with Lid (231130)
Pan Warmer (275434)
electric, stainless steel, 20x12 in standard opening, fits most full-sized pans up to 6 in deep, dial control with 3 temperature settings
Black Serving Spoon – 10 in
(853480 – 1/72 ct)
Black Serving Tongs
(6 in – 853470 – 1/72 ct; 10 in – 346507 – 1/36 ct)
Black Round Platter with Clear High Dome Lid
(12 in – 821790 – 1/25 ct; 16 in – 821800 – 1/25 ct; 18 in – 821810 – 1/25 ct)
Clear Plate with Clear Decorative Rings – 6 in (855780 – 1/144 ct)
Wrapped Cutlery Kit (257010 – 1/100 ct)
Silver-look fork, knife and spoon in a high-quality napkin all sealed with a silver band. OCTOBER 2019
H E A LT H & W E L L N E S S
Produce Food Safety FROM RECEIVING TO SERVING
artin Bros. has a quality program for produce that helps us keep poor quality items from entering our supply chain. Because we receive a variety of produce from all over the United States and some from other countries, as well, there are many unique quality issues that we look for.
Danny Johnson, Martin Bros. Produce Quality Control Manager
Gretchen L. Robinson, RDN, LD, Martin Bros. Marketing Dietitian
Each morning, every incoming produce truck is inspected by Martin Bros. On a typical day, we inspect four to six produce trucks. Temperature is the first thing that we look for, and we continue to check for it throughout the receiving process. Produce dates are also checked to ensure that we have enough time on the product to guarantee our customers a minimum of five days of usage. Overall, our team has identified crucial items that are closely monitored, and this list of items changes with the seasons and growing conditions in different regions. Inventory is rotated using the FIFO (first in first out) method based on date of receiving, and produce quality is checked daily. Banana quality is probably the number one item that we receive questions about. Banana ripeness is judged on a scale of one through seven. Stage one is green right off the tree, while seven is almost banana bread. We like to receive our bananas between a stage three and four. This gives us a fifty/fifty green to yellow and a more yellow than green banana.
These stages help us pass on a banana that should ripen up nicely for our customers. If you ever have issues with bananas being overly green, all you need to do is keep them in the case and in a warm area. With issues of bananas ripening too quickly, take them out of the case and leave them in a cool area.
All fresh produce except commercially washed, pre-cut and bagged produce must be thoroughly washed. Even if you plan to peel or otherwise alter the form of the produce, it is still important to remove soil and debris first. keep these guidelines in mind:
When prepping produce,
â€˘ Avoid cross-contamination. Be sure to wash, rinse and sanitize the counters and food contact surfaces the produce will touch. Be sure not to expose the produce to raw meat, seafood or poultry. â€˘ When washing produce, remove outer leaves. Pull leafy greens such as lettuce and spinach completely apart and rinse thoroughly. Do not use soap, detergent or other surfactant to wash produce.
• When soaking or storing produce in standing water or an ice-water slurry, do not mix different items or multiple batches of the same item together. Pathogens on one kind of produce can contaminate other types of produce. You want to do everything to minimize this risk. • Many pre-cut, bagged produce items are prewashed. If so, these items will be identified on the package and can be used as ready-to-eat without further washing. • Refrigerate and hold sliced melons, cut tomatoes and cut leafy greens at 41°F or lower. Many operations hold other fresh-cut produce at this temperature, as well. • Any cooked fruit or vegetable that is not part of a more complex recipe will need to be heated to a minimum internal temperature of 135°F. From receiving to serving, produce has a long way to go. We can all do our part to make sure produce gets to your patrons’ plates as safely and with as much amazing presentation as possible!
CHEF INSPIRED SPRING SUMMER 2019
SEN IOR LIVING Monday
CHEF INSPIRED SPRING SUMMER 2019
Week at a Glance
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03/24/19, 04/28/19, 06/02/19, 07/07/19, 08/11/19, 0 03/24/19, 04/28/19, 06/02/19, 07/07/19, 08/11/19, 09/15/19, 10/20/19, 11/24/19
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03/24/19, 04/28/19, 06/02/19, 07/07/19, 08/11/19, 0
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WEBINARS & EVENTS WEBINARS Restructuring & Energizing Your Staff
Finding the right team members is not easy, especially when it’s hard just finding people to apply for your position! Join us as we talk about ways to recruit candidates and make sure your message is consistent and clear. Once you have them in the door for the interview, it’s time to start promoting your culture through a formal, planned interview process. However, your push for instilling culture doesn’t stop there. From their first day through their first year, it takes work and dedication to make sure your team stays engaged. Presenter: Erika Kramer, LNHA; Martin Bros. Senior Living Engagement Adviser Audience: Everyone
EVENTS Dining Pursuit: The Game of Exceeding Expectations
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.
‘Tis the Season - It’s the season of celebrating! We’re (mostly) ready to enjoy the colors of fall and are (somewhat regrettably) getting re...
Published on Oct 10, 2019
‘Tis the Season - It’s the season of celebrating! We’re (mostly) ready to enjoy the colors of fall and are (somewhat regrettably) getting re...