The Dish | Vol. 13 | Between the Buns

dish

Inspiration for your menu Ideas for success

the

VoL. 13 Between the buns

Breaking bread Our Bread Basket Build it Ever-Favorite Handhelds Sell it Create Traffic with Promos

brought to you by

Building a Legend: a Layered Look at Sammies and Burgers Be it ever so humble, there’s nothing that inspires more genuine joy than the sandwich, carrying legacy cuisines, flavors of the world and entire meals between the buns. In this issue of the DISH, we share how to build the excitement from top to bottom with primo ingredients and amazing recipes. You’ll find ways to check off every box for today’s diners: convenience at any meal, any time of day, mini sharing or hearty meal size, healthy or indulgent, grab ‘n go convenience or center of plate entree.

We’re going all in to help you create a sandwich menu that explodes with bold flavors and terrifically satisfying textures, and take your reputation - and revenues - to new heights.

2

A memorable sandwich is skillfully built with infinite care, becoming greater than the sum of its parts.

In the center - meaty offerings, from brisket to chorizo burgers, all-natural deli turkey and roast beef, and plantforward options including blended and veggie burgers.

On the top - leafy greens, drizzles of flavorful dressings and a shake of tantalizing spices.

Underneath it all, we’re keeping it completely fresh, whether reawakening a classic patty melt, concocting a cocktail-inspired mashup, paying homage to a legacy recipe or creating a new signature sammy.

At the foundation - a complete selection of breads and buns, crispy and crunchy on the outside, pillowy soft on the inside.

And now we’re ready for the real magic to happen, in your kitchen. As you invent your own glorious takes in a category wide open for innovation, we hope you’ll reach out to us for all the support and resources you need.

As always, we’re better together.

STATE OF THE SANDWICH 2019 ILLINOIS | Chicago-Style Italian Beef Wisconsin | Butterburger

Grilled, seared beef, topped with cheddar cheese and a knob of butter, on a toasted, buttered bun.

MAINE | Maine Lobster Roll

Sliced roast beef with pickled giardiniera, sautĂŠed peppers and mushrooms, dipped in meat juices.

OHIO | Goetta

Chunks of fresh lobster on a lightly grilled bun.

Cincinnati’s classic breakfast sandwich, a mix of sausage and steel-cut oats, fried and served on a sandwich with egg and cheese.

New York | The Reuben

A deli classic of corned beef, Swiss cheese, sauerkraut, and Russian dressing on grilled buttery rye.

Jersey City, NJ | Italian subs

Prosciutto, ham, capicola, mortadella, salami and chopped peppers on crusty Italian bread.

Philadelphia, PA | Philly Cheese Steak Sliced steak on a hoagie roll with caramelized onions and provolone cheese.

Kentucky | Kentucky Hot Brown An open-faced turkey, tomato, and bacon with creamy Mornay sauce.

North Carolina | Carolina Pulled Pork Pork, smoked slow and low, topped with bbq sauce and cole slaw on a bun.

NEW ORLEANS, LA | MUFFALETTA

Abundant, cured Italian meats, Provolone cheese and olive dressing in a round sesame-seed roll.

TEXAS | Chicken Fried Steak Sandwich Seasoned, thinly sliced steak, breaded and deepfried, served with mayo and pickles on a Kaiser roll.

MIAMI, FL | CUBAN SANDWICH

Originating with Cuban immigrants in Florida as far back as the early 1800s, this combo of ham, roasted pork, Swiss cheese, sliced pickles and mustard on grilled bread is now considered a classic.

3

Bread is Back Brioche, buns, baguettes and more!

No-carb diets may have temporarily taken a slice out of bread’s market mastery, but in 2019 we’re happy to report the triumphant return of the consummate carrier. Premium, artisan and classic breads and rolls are leading the pack, providing the framework for a sensational sandwich experience.

Fill the bread basket with BRICKFIRE BAKERY Deli Brioche, a traditional French bread known for its egg-washed glaze and golden color, has a rich flavor with a touch of sweetness that’s a perfect complement for meats, fish and cheeses packed inside. Use for specialty burgers and sandwiches with unique fillings such as crab cake, smoked brisket and seared tuna.

4.5" Deli Brioche.....13094

Kaiser Bun is crowned with a dusting of corn meal for a fresh-from-the-oven look.

With a sturdy outside and a fluffy interior, the Kaiser can take on the juiciest burgers and overstuffed sandwiches.

4" Deli Brioche.....13114

4.5" Cornmeal Kaiser 26596

Classic burger bun with sesame seeds for extra texture 4" Seeded Brioche....CB320

4" White Kaiser 23930

4" Yellow Kaiser 23644

4

Demi Baguette, a smaller version of the goldencrusted French bread used in classic heritage sandwiches like jambon beurre (ham and butter), Croque Madame (bÊchamel-sauced breakfast favorite), pan begnat (picnic treat stuffed with tomatoes, black niçoise olives, bell peppers, anchovies and tuna).

10.5oz Demi Baguette 17804 4oz Demi Baguette 17786 6" Hoagie Roll 60540 Hoagie Roll, born from the French baguette, and now an all-American favorite with crusty outside and fluffy interior ideal for subs and specialty sandwiches from meatballs to Italian beef to bahn mi.

Moving up the menu The best thing sliced bread are these category winners, with four-year growth of:

97% Brioche

50% Biscuits

24% Pretzel buns

Also making their way to the top of the bread basket: potato rolls, Texas toast, pumpernickel bread, marble rye, pita and naan.............................................................................................. Source: Snack and Bakery.com 5

the Art of Bread Nothing added, everything gained.

All bread rises, but not to the level of Brickfire Bakery’s traditionally crafted artisan bread, with features that matter most to your diners:

Inside the Loaf at Brickfire Bakery

• WHOLESOME INGREDIENTS: 73% of consumers will pay more for all-natural ingredients.

Perfection is baked into each loaf of Brickfire Bakery’s artisan creations, beginning with lowspeed mixing of the dough, allowing gluten to develop undisturbed. This results in “low stress lines” or big, beautiful pockets of air inside the loaves that enhance the flavor. You’ll also see “crumb,” the openhole texture that can only be achieved by a slow rise. Our loaves are given a full 24 hours to rise to perfection. Instead of speeding up the proofing process so the bread rises more quickly, the process is slowed down so more complex flavors and textures can develop.

• Thick, golden caramelized crusts, and hand scoring, the hallmarks of artisan bread. 61% of consumers prefer artisan bread when it’s available.

• Natural proof, or rise, allows complex flavors and textures to develop. 70% of consumers agree that sandwiches made with premium ingredients are worth a higher price.

• No preservatives, additives, dough conditioner or Genetically Modified Organisms (GMOs). Non-GMO is the second most important clean label attribute to consumers when purchasing bread.

6

[Assortment may vary by division.]

Ciabatta Roll Assorted Dinner Rolls Premium quality starters; ideal for sliders.

Thaw and serve 96/1.5 oz.............17826

Sturdy enough to hold any filling, ideal for overstuffed sandwiches.

Hearth baked, square shaped and flat, with thick crunchy crust. Tangy white bread with notes of extra virgin olive oil.

48/4.5 oz............17748

Quarter Sheet Foccacia

Roasted Garlic Loaf

Open face sandwiches, pizza base or appetizer.

Pair with a meal or serve as an appetizer.

Signature mix of wild yeast, water and flour.

Roasted with whole garlic cloves and extra virgin olive oil for savory flavor.

10/17 oz.............17736

12/16 oz............17936

7

Going Hawaiian It’s always sunny with these sweetly inspired treats Hawaiian rolls are having more than a moment in the sun, shining brighter than ever after almost 70 years on the American table. No longer a guilty pleasure, these slightly sweet and very addictive rolls have proven themselves as one of the most valuable rolls in the pantry. They can be pressed into service as the perfect complement for a spicy beef slider, garnished with a side of pineapple rings, of course. Stuff them full of deli meats, meatballs, chicken salad, vegetables or seafood; or layer with ham, Swiss cheese and caramelized onions and offer guests a signature sandwich experience. Even sweeter: brush the tops of the rolls with melted butter or warmed honey for an added touch of richness.

BRICKFIRE BAKERY Add sweet excitement to the menu with these island-inspired brioche beauties: Made with real pineapple for a slightly sweet, fruity, sunny flavor

Use for sliders, burgers, appetizers, French toast, or add a twist to pulled pork or chicken sandwiches

BRICKFIRE BAKERY Hawaiian Brioche Bun, Sliced, 4" 8/10 Cnt.................. CB316

8

Frozen for convenience, just thaw and serve

BRICKFIRE BAKERY Hawaiian Brioche Bun Brioche Slider, Sliced, 2.5" 8/18 Cnt..................CB318

Tropical Burger ingredients 6 6-8 8 oz burger patties Caribbean Spice Mixture 1 tsp cayenne pepper 2 Tbsp ground allspice 1 Tbsp ground nutmeg 4 tsp salt 4 tsp brown sugar 1 tsp ground pepper 1 ½ tsp onion powder 1 ½ tsp dried thyme 1 ½ tsp mustard seed 1/8 tsp ground cloves MANGO SALSA 2 ripe mangos, diced ½ C red onion, chopped ¼ C cilantro leaves, chopped 1 jalapeño, seeded & minced 1 large lime, juiced ½-¼ tsp salt, to taste

Find the rest of this recipe and more at rfsdelivers.com/thedish

Thai burger

Chef Talk Hawaiian rolls originated with Portuguese immigrants who came to the island in the midto-late 19th century to work at livestock ranches and pineapple and sugarcane plantations.

Many of the families baked their own breads sweetened their batter using local ingredients like honey and pineapple juice.

ingredients 6 6-8 8 oz burger patties 3 tsp Thai red curry paste

(for hand made patties) 3 tsp Chinese 5 spice and salt

(for preformed patties) THAI COLESLAW 1 can coconut milk, full fat 1pkg shredded cabbage, 16 oz 1 lime, juices 1 Tbsp soy sauce 1 Tbsp Honey or Agave Syrup SPICE MAYO 4 Tbsp Mayo 1/2 lime, juiced TT Thai chili garlic sauce PREPARATION To create the slaw, mix all liquid ingredients together until fully blended.

Add shredded cabbage. Toss.

To create the mayo, combine all ingredients.

For burger patties, if creating your own patties, mix 1/2 tsp Thai red curry paste into each patty until seasoning is evenly distributed. Salt exterior of the patty. If using a preformed patty, season outside with Chinese 5 spice and salt.

Grilled burgers to your desired doneness, assemble and serve.

9

Top Choice The Beef Goes On This classic American tradition is still sizzling, and even in a field crowded with contenders, hamburgers remain the #1 meal choice in the U.S. Our love of beef runs deep, with record numbers sinking their teeth into a big juicy burger each year. Almost half of all Americans eat a burger weekly with no slowdown in sight. What this means is a constant appetite for new preparations, presentations, ingredients….the meatier the better. Try some of these:

Top it off.

What’s top of mind for the new burger? Kuma’s Corner in Chicago has been piling it on and building a worldwide base of fans with its tempting toppers that include the High on Fire (prosciutto, roasted red pepper, grilled pineapple, sweet chili paste and sriracha), the Scorched Tundra (chicharrones, roasted jalapeño, habanero mayo and a stout barbecue sauce) and Goatsnake (herbed goat cheese, poblano sweet corn relish, cholula lemon vinaigrette and buttermilk breaded deep-fried red onions).

Double the pleasure. Double the pleasure. The only thing better than a grilled, thick burger…two thinner burgers stuffed with cheese, such as Trifecta Tavern + Bakery in Portland, Oregon’s creation of ground brisket and chuck patties and pimento cheese on a brioche bun.

Bring it home with sliders. Bring it home with sliders. A favorite for

PRAIRIE CREEK USDA graded upper 2/3 Choice Angus Chuck Brisket Blend Ground using only whole muscle from the chuck and brisket Patties crafted to be tender and juicier, cook more quickly and yield more meat Minimally processed for superior texture and bite

the ages, these beloved mini burgers are perfect for sharing, and there’s no end to the possible variations, or keep it old-school and go with grilled patties, topped with grilled onions on a potato roll.

Rich, buttery finish and intense natural beef flavor

Pack in the protein. Add flavor and more protein goodness to burgers by incorporating trendy items like andouille sausage, blackened chicken, rock shrimp, or a perfectly poached egg.

PRAIRIE CREEK Beef Ground Patty Shape Angus Choice Chuck Brisket Blend 2-1 Natural Shape Refrigerated 12/LB................................. 26688

[Sources: Escoffier.edu, Upserve]

10

Big Texas BBQ Brisket Blend burger ingredients

20% of consumers say they’re eating more beef and pork Than a year ago Source: Meat and Poultry SNAP report

1 ea Bun Brioche 4.25" Round 1 oz Butter Solid, Unsalted

Sweet Cream 1/8 oz Seasoning Smokey

Mesquite, season patty 8 oz PRAIRIE CREEK Beef

Ground Patty, Chuck Brisket

Blend 2-1 Natural Shape 1½ oz Sauce Barbecue Santa Fe 1 oz Gouda Cheese, Smoked 3 oz Bacon Slice, 2 ea cooked 4 oz Onion Ring Battered Beer

3/8" Thin 1/8 oz Butter Lettuce 1 oz Hamburger Pickle Slice 1 oz Roma Tomato PREPARATION Season patty with Smoke Mesquite seasoning, then grill to desire temp, topped with BBQ sauce and Gouda cheese then cover patty with lid until the cheese melts, then take of grill and set aside. Butter buns, then set aside.

71% of consumers describe themselves as meat eaters 55% say they plan on staying meat eaters in the future Source: Meat and Poultry SNAP report

Fry onion rings, toss a little of Smokey Mesquite seasoning, set aside. Cook bacon, set aside.

The Build Method: Place the cooked BBQ Burger with cheese on bottom bun, then top with bacon, lettuce, tomatoes, pickles, onion rings, then top with bun.

11

All-Natural Deli Refresh at the Center Keeping it natural by opting for minimally processed food is much more than a trend, but a lifestyle choice for growing numbers of diners. Feed their healthy cravings by serving only all-natural deli meats proudly bearing meticulously clean labels: no nitrites or nitrates, no MSG or gluten added, no allergens, no artificial colors, flavors or ingredients.

Cobblestreet Market’s all-natural, all-star lineup COBBLESTREET MKT. COBBLESTREET MKT. All Natural Seasoned Roast Beef All Natural Turkey Breast fills your sandwiches with looks and tastes as if it arrived riboflavin-rich goodness. USDA straight out of your oven, with Black Angus for a delicious visually appealing oil-browned brawny flavor and edges. Pan roasted, juicy chew. Fully using whole muscle 52% of cooked in bag to meat, with no rare and rubbed binders, fillers or consumers would with seasonings. extenders. Skinless, like more products free Deli faced for boneless and always from antibiotics and easy slicing. ready to use. Comes hormones Sources: Power of Meat in an easy-open Grip 2019, Technomic N Tear bag.

Beef & Bleu "Philly" Sandwich ingredients 6 oz 1 oz 2 oz 1 oz 1 oz ½ tsp

sliced roast beef onions sliced crimini mushrooms sliced Crumbled bleu cheese mayo truffle oil Hoagie bun

Preparation Sautee mushrooms and onions until cooked through in butter.

COBBLESTREET MKT. All Natural Turkey Breast Never frozen, fully cooked, refrigerated

6.5-9.5 lb...........................BW748

Add roast beef and heat through.

Toast bun.

Mix mayo with truffle oil and shmear on both sides of bun.

Add beef, mushroom, onion mix

COBBLESTREET MKT. All Natural Seasoned Roast Beef Cap off

5-7 lb.................................BW750

12

California Cobb sandwich ingredients 4 oz Turkey Breast 2½ oz Bacon Slice 1½ oz Egg, Hard Cooked, Peeled ¾ oz Avocado Halves Hass Fresh 2 oz Bread Brioche Loaf Slice ½ oz Heritage Blend Salad Fresh 1½ oz Avocado Poblano Creamy Dressing 2 oz Tomato, Sliced PREPARATION Toast brioche bread.

Place turkey, bacon, tomato, egg, and mixed greens on bread.

Drizzle poblano avocado.

76% of U.S. adults say they are more likely to visit a restaurant that offers healthy options

Add the mixed greens. Top with bread and cut.

Sources: Power of Meat 2019, Technomic

Share your recipes on Instagram & Twitter. tag us @Reinhart_Corp

13

Best Dressed Let the Genie Out of the Bottle

73%

of consumers are more likely to visit a restaurant that offers new flavors

65% of consumers are willing to spend more on a meal that features new flavors

48% of younger consumers are

looking for smoky and sweet flavor profiles

As the thirst for new, unique, completely different flavors soars, the question becomes how to innovate quickly and easily. Our solution: go with the flow of highest quality dressings that channel hot new flavors and transform your sandwiches instantly into global, smoky or beefy delights.

JalapeĂąo ranch 14

Hot bacon

poppy seed

Consider these top change artists from CULINARY SECRETS® Jalapeño ranch Jalapeño ranch. A potent combo of jalapeño peppers and ranch flavor dressing keeps the heat on for tacos, burgers and sandwiches. The stage is set for explosive growth over the next four years, as jalapeño ranch builds a bridge from familiar to adventurous, outperforming 84% of food, beverages and ingredients in the process.* CULINARY SECRETS Jalapeño Ranch Dressing: Thick and creamy ranch blended with jalapeño peppers, buttermilk and spices.

Hot Bacon

Poppy seed

Just a whiff of its potent aroma is enough to bring sandwiches featuring a hot bacon dressing to the top of the menu. This sizzles with possibilities served on burgers, sandwiches or dark, leafy green salads. No surprise that the bacon dressing category is predicted to grow even more in the next four years.* CULINARY SECRETS Hot Bacon Dressing: A thin-bodied dressing with a sweet and slightly vinegary tang and tantalizing bacon flavor and aroma.

Including poppy seeds as a main flavoring ingredient in dressings for sandwiches and salads is a savvy move. This light, clean and crisp high achiever is expected to outperform 60% of all other foods, beverage, and ingredients over the next four years.*

2/1 gal. jug............. CP304

CULINARY SECRETS Poppy Seed Dressing: Sweet flavor and aroma in this thin bodieddressing with abundant specks and poppy seeds.

2/1 gal. jug............. CP300

2/1 gal. jug............. CP302

15

The Spice is Right Sweet, Vibrant, & Savory

Today’s diners have gone well beyond Himalayan pink sea salt territory, expecting memorable bursts of flavor with each bite. It’s why herbs and spices from all corners of the globe are finding a welcome home in the creative chef’s pantry.

These palate pleasers are adding subtle hints of sweet, smoky or savory to everything from burgers and breads to drinks and dips.

The CULINARY SECRETS® Spices and Seasonings collection draws from a 150-year legacy of the world’s finest spices, sourced from 25 countries and milled for maximum flavor. We’re constantly seeking and creating additional flavors and blends that bring out the best in every cuisine, including these newest finds on the next page.

16

SHAKE IT UP WITH CULINARY SECRETS® Salted Caramel Seasoning

Cilantro Lime

6/30 oz. Gluten Free and Kosher........... CR254/CR800

6/27.5 oz......... CR250/CR796

Satisfies the sweet tooth all day with an addictive blend of maple brown sugar and salt. Ideal for breakfast foods like pancakes, waffles, yogurt and muffins, as well as butter spreads, fruit, sweets, chicken and drinks.

Try this:

Salted Caramel Fruit Dip. Beat together softened cream cheese, Greek yogurt or sour cream, brown sugar and Salted Caramel Seasoning. Serve with apple and pear slices, fresh grapes, gingersnap cookies, or use as a bagel spread.

Delivers an especially vibrant mash-up of international flavors most craved by millennials.

Use with meat, fish, eggs and vegetables; mix with avocados for a zesty guacamole; or add to rice, dips and dressings.

Try this:

Cilantro Lime Corn Salad. Briefly pan roast fresh or frozen corn, combine with halved cherry tomatoes, diced red onion, cubed fresh avocado, minced jalapeño peppers and sliced radishes. Dress with a mix of vegetable oil, white wine vinegar, turbinado sugar, and Cilantro Lime Seasoning.

Everything Bagel Seasoning

Seasoning lives up to its promise as a savory breakfast spread, combined with mayonnaise or cream cheese … but don’t stop there. Take this complex, savory blend of poppy seeds, sesame seeds, garlic, onion and salt and use it as a spread for breads and pizza crusts, a topping for breakfast biscuits or sprinkled on meat, fish, eggs, salads or roasted vegetables.

6/24 oz. Gluten free and Kosher........... CR252/CR798

Try this:

Everything Bagel Spiced Breakfast Biscuit. Brush biscuit dough with an egg wash, sprinkle with Everything Bagel Seasoning before baking. Fill sandwiches with thin sliced ham, sliced cheddar cheese and a fried egg, finish with a drizzle of honey and a shake of seasoning.

17

Mango Curry Turkey Sandwich

Exploding With FLAVOR

ingredients MANGO 1 oz 2 oz 3/4 tsp

1/2 tsp

CURRY MAYO: mayonnaise mango chutney curry powder Pinch each salt and pepper finely chopped fresh cilantro

SANDWICH: 1 Kaiser bun or roll 2.5 oz thinly sliced cooked or deli turkey 1/2 C baby arugula 1 oz thinly sliced mango (1/4 mango) 0.1 oz thinly sliced red onion

(about 2 thinly sliced rounds)

Preparation Mango Curry Mayo: Stir together mayonnaise, mango chutney, curry powder, salt and pepper. Stir in cilantro.

Sandwich: Lightly toast bun on grill, flat top or salamander.

To serve, spread 2 tbsp mango mayo over cut sides of bun. Layer turkey, arugula, mango and red onion in bun.

Tip: Substitute chicken for turkey if desired.

18

Surround a classic turkey and veggie sandwich with a luscious, sweet and savory mayo.

Korean BBQ Burger with Kimchi Ingredients

Preparation

2 oz thinly sliced cucumber 2 oz rice wine vinegar Ÿ tsp each salt and granulated sugar ½ oz ketchup ½ oz gochujang (Korean chili paste) 1 tsp soy sauce 1 tsp rice wine vinegar 1 tsp brown sugar 1 tsp sesame oil 0.1 oz minced fresh ginger 0.1 oz (1/2 tsp) minced garlic 1/2 lb chuck brisket, ground 1/4 tsp each salt and pepper 1 ciabatta bun or roll 0.3 oz mixed greens 2 oz kimchi 1 tsp toasted sesame seeds

Quick Pickled Cucumber: Toss together cucumber, rice wine vinegar, salt and sugar. Let stand for at least 1 hour or refrigerate overnight; drain well.

Korean BBQ Sauce: Stir together ketchup, gochujang, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and garlic until blended.

Burger: Season brisket with salt and pepper; shape into burger patty.

Cook burger on preheated medium-high grill for 5 to 7 minutes or until grill-marked and cooked through, brushing with 1 tbsp BBQ sauce in the last 2 minutes of grilling.

Meanwhile, grill bun for 30 to 60 seconds or until toasted. To serve, assemble burger, remaining BBQ sauce, pickled cucumber, greens, kimchi and sesame seeds in bun.

Tip: Garnish with avocado slices if desired.

19

Wake up CALL

Chef Brian’s Breakfast Sandwich ingredients 2 oz Smoked Ham, sliced 3/4 oz Sharp White Cheddar

Cheese Natural . 75 oz 1 ea Muffin English, 2 oz, Plain

Sliced, CA856 1 serving Rosemary Butter

(recipe on next page)

20

1-1/3 oz Ricotta Cheese, Whipped

Part Skim 1½ ea Egg Patty, 1.5 oz Fried

Homestyle w/Cracked

Black Pepper

Preparation Toast Muffin. When muffin is done spread rosemary butter on bottom, and spread ricotta on top bun.

Heat ham on flat top and place cheddar to melt. Heat egg to temp. Place egg on bottom, then ham and cheddar.

Pile on the protein for a hearty start to the day, with this layered delight of cheddar and ricotta cheeses, all-natural ham and a perfectly fried egg, all tucked neatly into a portable English muffin.

Rosemary Butter

Preparation

8 oz Butter Blend 60/40

Solid Salted

Blend everything and refrigerate.

4 oz Fresh Rosemary 1/8 oz Salt Table 1½ oz Garlic, Chopped

Share your recipes on Instagram & Twitter. tag us @Reinhart_Corp 21

Magnificent

Meltdown

Chef Talk Roll with the unsurpassed pleasures of this umami-rich sandwich, with the gooey goodness of Swiss and cheddar cheese, sweet-as-sugar caramelized onions and tasty tang of Sriracha on juicy beef patties. Only a Brickfire Bakery telera roll can stand up to this fantastic filling!

22

The New

Patty Melt with Sriracha Thousand Island Dressing

Classic

ingredients 2 grilled Beef Patty 1 ea Caramelized Onions 1 ea Swiss Cheese 1 ea Sharp Cheddar 1 ea Sriracha Thousand Island Sauce 1 ea BRICKFIRE BAKERY® Ciabatta roll Preparation Pop the Telera roll in the toaster oven to toast lightly. Add the slices of Swiss and cheddar cheese to the bottom piece of the roll to melt while the roll toasts.

Once the cheese is slightly melted, remove the roll and add one grilled ground beef patty, another slice of cheddar cheese and then one more ground beef patty. Finish adding ingredients with some caramelized onions on top.

Spread a thin layer of Sriracha thousand island sauce on the top slice of the roll and complete your patty melt.

Place back in the toaster oven for a final brief toasting until all of the cheese is melted to your preference.

Remove, cut in half and enjoy!

Find this recipe and more at rfsdelivers.com/thedish

Cuban Sandwich ingredients 1 Roasted Garlic & Herb

Marinated Fresh Pork

Loin Filet 8 slices Swiss cheese 1 lb Ham, sliced 5 Tbsp yellow mustard 1 tsp salt 4 hoagie rolls ¼ tsp ground black pepper 5 Tbsp butter, softened 2 dill pickles cut

lengthwise into 8 slices

Preparation

Heat oven to 450°F. Spread 1 Tbsp mustard over the entire loin; season with salt and pepper. Place pork on rack in shallow roasting pan. Roast in 450°F. oven for about 20 minutes until internal temperature reaches 150°F. Let stand 10 minutes before thinly slicing.

Slice hoagie rolls in half horizontally and spread 1 Tbsp butter on the inside of both halves. Layer sandwich with the filling ingredients in the following order: sliced roast, sliced ham, remaining 4 Tbsp mustard, pickles and Swiss cheese.

Heat large skillet and coat pan with 1 Tbsp butter. Cook sandwiches in skillet until bread is golden brown and cheese is melted. Slice sandwiches in half diagonally and enjoy.

23

Chop House Sliders ingredients

Mighty Minis

2 ea BRICKFIRE BAKERY® Hawaii's slider 5 oz COBBLESTREET MKT.™ Angus Roast

Beef, sliced wafer thin 1/4 C CULINARY SECRET® Blue Cheese Dressing 2 oz FAIR MEADOWS® Cream Cheese 2 slices PRAIRIE CREEK® F/C Bacon 2 slices GOOD ROOTS® tomatoes 1 oz FAIR MEADOWS® butter

Preparation Heat cream cheese in double boiler, when soft fold in blue cheese dressing, hold warm.

Toss roast beef in hot saute with butter, Quick Quick, just to warm.

Heat bacon slices.

Assemble: Place roast beef on slider bottom top with slice tomato, spoon over blue cheese sauce top with bacon then top with bun top.

This hearty substitute for a burger sandwich packs in plenty of flavor between its brioche buns.

Share your recipes on Instagram & Twitter. tag us @Reinhart_Corp

24

Samba Turkey Sliders ingredients PICKLED RED ONIONS: 1 large red onion, thinly sliced ½C orange juice 1½ tsp sugar ½ tsp salt ½ tsp oregano leaves SAMBA/MUSTARD: ¼C Dijon mustard 1 Tbsp sambal oelek chili paste ¼C mayonnaise SANDWICHES: 8 ea slider buns, sliced ¼C butter, softened 1 lb COBBLESTREET MKT™ Turkey Breast,

sliced thin

8 slices provolone cheese 16 slices tomato 4 oz sliced banana peppers 2 oz mixed greens

Cilantro, as needed

Preparation To make pickled red onions: Fill a medium saucepan ¾ full with water. Place over high heat and bring to a boil. Place red onion slices in boiling water for 30 seconds and then drain.

Pour remaining ingredients over onions and let sit covered at least 4 hours. Remove from liquid and serve as desired.

To make samba mustard: Mix Dijon, sambal, and mayonnaise well in small bowl. Refrigerate until ready to use.

To assemble sandwiches: Spread slider buns with butter. Toast until golden brown. Spread with sliced turkey, then provolone cheese, sliced tomatoes, pickled red onion, banana peppers, cilantro, and mixed greens.

25

Five-Star Pile Up The Everything Burger

Bacon Gorgonzola Slaw Burger ingredients 8 oz 1 ea 2 2 2 3-4 TT

Preparation Burger Patty Brioche bun Bacon strips Tomatoes slices Onion slice Pickle chips Salt and pepper

GORGONZOLA SLAW 1 C Cabbage Slaw mix 2 oz Gorgonzola cheese 2 oz Culinary SecretsÂŽ Hot Bacon Dressing

26

Season the burger on both sides and place on the cooking surface. Cook to the desired temp. Place the bun on the flat top to heat and toast.

Take the slaw mix and the cheese and toss with the dressing. Hold until needed.

Place the bottom bun on the plate and burger on the bun, proceed with the tomato, onion and pickle.

Place the slaw on top of the onions and tomatoes.

Finish by criss-crossing the bacon on the top of the Cole Slaw and close the burger with the top bun.

A Toast to Your New Old Fashioned Favorite: The Old Fashioned Burger ingredients OLD FASHION ONIONS 16 oz Jumbo Yellow Onion Whole 1½ oz Worcestershire Sauce 2 oz Bitters Cocktail Aromatic 2 oz Sugar, Extra Fine 1 ea Navel Orange CHERRY JAM 32 oz Cherry Red Tart Pitted 16 oz Sugar, Extra Fine 8 oz Balsamic Vinegar, Modema

5½ oz

1 ea 1½ oz

Beef Ground Patty Shape Angus Choice Chuck Brisket Blend 3-1 Natural Shape Seeded Brioche Bun, 4" Muenster Cheese

Preparation Onions: Peel and slice onions thinly.

Add to saute pan with oil. Add Worcestershire, bitters, and juice from orange.

Cherry Jam: Place all ingredients into pot. Turn on and simmer for 1 hour until reduced by half. Cool and then whisk the jam,Until its broken up and chunky.

Slow cook then until transparent. Add sugar and cook for another 5-8 minutes.

Burger: Cook burger to temp. Toast bun.

Place burger on bun and add onions and top with jam.

This spirited burger puts the best parts of an Old Fashioned cocktail in play, from bitters and citrus rinds to sugars and onions…may we suggest a tumbler of whiskey or brandy as the perfect side?

27

Triple Play Surf, Turf Sausage

Chorizo Burger with garlic shrimp ingredients 5 oz 3 oz 3 oz

1½ oz 1 ea 1/3 oz 1 oz

Preparation Ground Beef Bulk 80/20 Choice Raw Sausage Chorizo, Hot Bulk Shrimp, Black Tiger, Raw Peeled And Deveined 21-25 No Tail Individually Quick Frozen Queso Fresco Cheese, Whole BRICKFIRE BAKERY® Bun Kaiser Corn Dusted, 4.5" Slice Garlic Chopped In Water Refrigerated Oil Canola 90% Olive 10%

SMOKED PAPRIKA AIOLI 4 oz Mayonnaise Extra Heavy Duty Creamy 1 oz Tomato Paste ½ oz Smoked Paprika, Ground ½ oz Yellow Mustard, Salad Prepared 1 ea Lime

28

Ball Beef and Chorizo together and form. Cook to temp.

While cooking saute shrimp in oil and garlic.

Reserve.

Toast bun, place shrimp on burger and add Queso and melt.

Top with drizzle of Paprika Aioli

Find this recipe and more at rfsdelivers.com/thedish

Cali Burger with Goat Cheese and Tomato-Onion Jam ingredients 6 oz 2½ oz 2 oz 1 ea

Ground Beef Bacon Slice Goat Cheese Bun Brioche Deli 4"

TOMATO–ONION JAM 12 oz Jumbo Yellow Onion 24 oz Medium Roma Tomato 4 oz Sugar, Extra Fine 1½ oz Light Brown Sugar 1 oz White Vinegar 3 oz Breaded Onion Ring

3/4" Thick 1-1/3 oz Better Burger Lettuce

Preparation Tomato Jam: Melt butter in saute pan, add diced onions and cook until bottom of sauce pan is glazed. About five minutes.

Continue to cook two more minutes, add 1 cup of water and keep cooking the onions until brown. About 15 minutes.

Add diced tomatoes, brown sugar, white sugar, vinegar, salt.

Cook down until thickened.

Patty burger to 6 oz. and season with salt and pepper. Grill to temp. Toast bun with butter. Place lettuce on bottom bun.

Place goat cheese on burger, with bacon and melt. Drop onions rings in fryer until done. Top burger with tomato-onion jam and onion rings.

29

be A

Blenditarian

Blended Burger with Roasted Eggplant & Garlic Jam ingredients 8 oz

3 oz

½ oz 1 oz 4 oz 1 oz ¼ oz 1 ea 1/8 ea 1 ea

1 oz

PRAIRIE CREEK® Beef Ground Patty Shape Chuck Brisket Mushroom Oyster Fresh, Cleaned & chopped Smoked Coarse Salt Sea Fresh Garlic Fresh Eggplant, peeled & roasted Extra Virgin Olive Oil Harissa Cumin Paste, Spicy Lemon, Juice of Parsley, cleaned & chopped Kaiser Bun, Corn Dusted 4.5" toasted on grill Smoked Blue Cheese, Wheel Moody Bleu

Preparation Jam: Take eggplant and remove skin. Slice lengthwise. Brush with olive oil and place on grill. Grill for about 8 minutes on each side. Remove and allow to cool. Place garlic, smoked sea salt, harissa paste and lemon juice and blend. Add parsley and blend again.

Burger: In a bowl combine brisket patty and coarse chopped mushrooms. Season with smoked sea salt. Form patty and cook on heated grill to desired temp.

Setup: Take bottom griddled roll and spread eggplant and garlic jam. Add burger, sliced smoked blue cheese. Garnish with baby arugula, then burger top.

30

Double Umami Blended Burger ingredients 1 lb ¾ lb 2 Tbs 1 tsp ½ tsp

Ground Beef Button Mushrooms, coarsely chopped Knorr Umami Roast Liquid Seasoning Black Pepper Salt

APPLE SRIRACHA COMPOTE: 2C Apple, peeled and cut into ½-inch cubes 1 tsp Salt 1 Tbsp Brown Sugar ½ Tbs Rice Wine Vinegar 1 tsp 5-SPICE 1 Tbsp Sriracha

Preparation Mix ground beef and mushroom in a bowl until well blended. Add in Knorr liquid seasoning, salt and pepper. Form into 4 patties, grill.

Apple Sriracha Compote: Simmer apples, salt, brown sugar rice wine vinegar and 5-spice until apples are soft. Add sriracha and let cool.

ASSEMBLE SANDWICH WITH: Brioche Bun Apple Sriracha Compote Leaf Lettuce Sliced Cucumbers Yellow Squash, thinly sliced and grilled

31

Stand out by blending in Re-imagine the Burger with a Healthy Dose of Mushrooms While mushrooms and beef may seem like lifelong companions, the blended burger concept has its origins in a 2011 study by the Culinary Institute of America (CIA) testing consumer acceptance of mushrooms as a partial substitute for meat in classic dishes. CIA faculty members developed a prep method of quartering white button mushrooms, searing or sauteeing them, and finally mincing to mix with beef. Mushroom’s abundant umami properties came into full play as the study participants actually preferred the blended meat to 100-percent beef, praising the enhanced aroma, flavor, texture and moistness. The James Beard Blended Burger Project, begun in 2015, shone a bright spotlight on this unique strategy, challenging the nation’s chefs to reimagine classic dishes in a healthier way while actually pumping up the taste and texture.

It’s impossible to resist the multiple wins of The Blend. Subbing in one quarter of a recipe’s beef with mushrooms fulfills the promise of a burger that’s better for everyone:

32

Operators You’ll receive bottom line savings in the form of enhanced margins and reduced costs for meat.

Equally important, you’ll be able to market a menu that’s hyper-appealing to younger generations seeking nutritious, environmentally responsible options with no sacrifice in taste.

Take a tip from Blended Burger project winner Chef Fiore Moletz of Burgh’ers restaurants, who put his prize-worthy creations on the menu with great success. The blended patty, dubbed #theblend, generates 10 to 15 percent of weekly revenue while building an invaluable buzz around the healthconscious, sustainable ethos at his Philadelphia venues.

Do you have what it takes to win $5,000 and a trip to the James Beard House in New York?

reimagine your burger and make a difference.

Health

Flavor

The calorie value proposition is compelling. Four ounces of medium ground beef has 376 calories, which can be reduced by up to 65 percent, along with decreased fat, saturated fat, cholesterol and sodium. You’re seamlessly adding an extra serving of vegetables to the plate, and powering up the burger with nutrients including vitamin D, potassium, B- vitamins, selenium and antioxidants.

Guests

Mushrooms’ meat-like texture, The blended burger stacks up moisture retention properties and favorably when compared to an umami taste make these some of all-beef version on all counts - taste, ™ Theburgers Blended Burger the most delicious you can Project texture, appearance and the feeling serve. As James Beard Awardof fullness at the end of a meal. is a movement that strives to make winning Ironburgers Chef Stephanie better by blending ground Izard says: “You shouldn’t meat with finely chopped mushrooms, have to sacrifice flavor in order creating I’m an incredibly delicious patty to think sustainably. not asking people up meat! thattoisgive healthier for your guests and Instead I’m asking them to try more sustainable for the planet. substituting some of that meat for a combination that tastes even better The Planet than the original.”

Join the movement and start reimagining your burger today. www.jamesbeard.org/blendedburgerproject #BlendedBurgerProject *The Mushroom Sustainability Story: Water, Energy, and Climate Environmental Metrics, SureHarvest March 2017

Mushrooms are now considered one of the most sustainably produced foods grown in the U.S., making The Blend one of the best ways to save natural resources and shrink our environmental footprint.*

33

Plant it Right Here Beefed-up burgers without the meat The seeds of change have been planted and are beginning to sprout on menus across the country. While only six percent of diners consider themselves strictly vegans or vegetarians, the number is deceiving increasing numbers of diners are seeking alternatives that look and taste more like the traditional proteins they’re eschewing. Plant-based options are as likely to be sampled by meat lovers looking for a change and flexitarians seeking new choices as they are by resolute vegetarians.

"The average customer trying out an Impossible or Beyond Burger is not a lifelong vegetarian but a meat eater looking for food that is better for their bodies and for the planet.”

- Time Magazine Copy that! And consider just how ubiquitous plant-based dining has become in just the last five years. Virtually all U.S. grocery stores now sell plant-based meat products; JUST Mayo has been joined by JUST Egg, an egg replacer made with pea protein that’s already landed in restaurants, corporate foodservice facilities and campus dining halls; a niche for plant-based offerings has been carved out in the meal kit and delivery space with Purple Carrot and Veestro, among others; and fast-food vegan joints keep popping up, like By Chloe, Veggie Grill and Wiz Kid in Philadelphia, which offers a very popular reimagining of the iconic Philly cheesesteak.

Also consider that the key factors driving food choices remain taste, cost and convenience, so expanding your menu offerings with delicious, reasonably-priced, plant-based dishes is one of the smartest moves you can make. Plant the seeds with the recipes shown on these two pages, and watch it bloom.

34

Veggie mojo Delight ingredients 1C Flour, plain 3 ea Eggs 0.25 C Knorr® Liquid Concentrated

Base Vegetable 32 ounces 3 lbs Sweet potato, peeled, grated 1 Tbsp Cumin, ground MOJO AIOLI 1 ea Orange, juiced zest Orange, 1 bunch Cilantro leaves 2 C Hellmann's® Real Mayonnaise CORN SALSA 1 ea Jalapeño, diced 1 ea Tomatoes, medium diced 2C Corn kernels PREPARE THE BURGER 10 ea Bun, warmed TT Iceberg lettuce 10 ea Veggie Patties, prepared 2 C Corn salsa, prepared 2 C Mojo Aioli, prepared

Find the rest of this recipe and more at rfsdelivers.com/thedish

Avocado Impossible Burger ingredients

Everything’s possible with this Latin-spiced burger topped with avocado bites, feta crumbles and chimichurri mayo.

1 ciabatta bun, sliced, toasted 4 oz Impossible burger 3 oz Avocado Bites 1 oz shredded lettuce 1 oz tomato, sliced ½ oz Feta cheese crumbles ½ oz chimichurri sauce ½ Tbsp mayo 1 tsp chili pepper ½ tsp smoked paprika PREPARATION Season impossible burger with chili pepper and smoked paprika.

Grill burger on flat top grill until medium rare.

Toast ciabatta bun.

Place lettuce on bottom bun followed by the burger.

Top with tomato, mixture of mayo and chimichurri and feta cheese.

Top with avocado bites and serve.

Share your recipes on Instagram & Twitter. tag us @Reinhart_Corp

35

Hot Potato Adding plant-forward options to the mix can be as simple as reaching into the pantry and putting the super spud to work as hero ingredient. Always the reliable and economical choice, adding an ultra-satisfying taste and texture to everything they touch, it’s time to break potatoes out of their comfortable skin and notch up their wow factor. Build the buzz around your creativity by incorporating world flavors, heritage cuisines and trending new tastes with the warm comfort of the beloved tater.

We’ll get you started with two recipes that infuse India’s hallmark spices: an inspired take on the non-beef burger and a mouthwatering Mumbai street food that may just become your in-house signature dish.

GO online for for A Potato Chili Garlic Masala Toast recipe, straight from the streets of Mumbai.

36

Potato Burger ingredients 3/4 C yellow onion, finely chopped 4 garlic cloves, finely chopped 2 Tbsp ginger, peeled, pureed

Ghee, as needed 2 IdahoÂŽ potatoes , cut into small dice 2 carrots, cut into small dice 1C peas, frozen 2 Anaheim green chilies, roasted, peeled,

small dice 2 Tbsp Garam masala 1 tsp yellow mustard seeds 1 Tbsp cumin seeds

Kosher salt, as needed

Ground black pepper, as needed 2 IdahoÂŽ potatoes, medium dice, boiled, mashed 2 eggs 2C flour 6 onion roll, buttered, toasted

Mango chutney, as needed

Cilantro, chopped, as needed

Preparation Saute onions, garlic and ginger in ghee until onions are browned.

Add diced potatoes, carrots and peas to pan and cook until potatoes are tender.

Remove potato mixture from heat and add chilies, garam masala, mustard, cumin, salt and pepper. Reserve, refrigerated, until cool.

Combine potato mixture with mashed potato and eggs and form into 6-ounce patties. Place on a sheet tray, covered in plastic, and refrigerate until firm.

Share your recipes on Instagram and tag us @Reinhart_Corp Place burgers on toasted buns, smother with mango

Dredge patties in flour and fry in ghee until golden brown on both sides. chutney and garnish with cilantro. Serve with curried fries.

37

Brews & Breads

Winning match ups featuring craft beer and some of today’s most delicious breads We may experience them in very different forms, but with grain, water and yeast in common, beer and bread are close cousins. When it’s time to pair beer with food, however, most restaurant professionals look elsewhere on the plate for guidance, seeking complementary notes in proteins, vegetables and spices.

Many of the artisanal breads available today are worthy of beer pairings of their own. Following are some of the best match-ups recommended by Tim Garso, beverage director for Galley Group, a Pittsburgh-based food hall development company.

Ciabatta: Classic, rustic flavors are associated with this ciabatta, ideal to pair with a beer that’s bright, flavorful and not overpowering. A crisp lager like Victory Prima Pils jumps out, with its classic German noble hops, bright citrus and earthiness.

Pretzel roll: A nut brown ale, preferably barrelaged to add a layer of complexity. Pittsburgh’s East End brewing makes Fat Gary nut brown ale and, every so often, Fatter Gary, which is barrel aged; some have a flavor of burnt pretzels, which is perfect with this roll.

38

Brioche: Go with a pale wheat ale for a soft brioche, something with a slight hop bite like Lagunitas’ A Little Sumpin’ Sumpin’. More intense brioches match up with a decadent beer like a British-style barleywine, with big, sticky toffee notes as a natural foil.

Onion: Lean toward hoppy beers, but nothing too over the top. Classics like Sierra Nevada or New Belgian Fat Tire Amber, which have some hops, but a lot of amber malt notes, are ideal. Also look for beers that use summit hops, which have an onion characteristic.

Sourdough: Choose a grisette, which is similar to a saison. It has classic farmhouse hay notes, and is light enough to pair with the subtle notes of the bread, but also has a welcome bit of funk and tartness.

Rye: Nothing better than a rye pale ale. Look for Kentucky Ryed Chiquen (from Against the Grain Brewery), an amber ale aged in rye barrels. The spicy rye notes of the barrel complement some of the sweeter, more subtle notes of an amber ale.

39

Want to be a James Beard chef for a day?

In a New York minute! Craft a burger with a winning blend of beef and mushrooms and you may be cooking it at the James Beard House in the heart of Greenwich Village.

Roll up your sleeves and seize an incredible opportunity to show off your sustainability and culinary creds by joining the Blended Burger Project. The fifth annual event is open to chefs around the country who are committed to making the iconic burger better in every way that matters most.

25% Ground rules are easy: Develop a blended burger that consists of at least 25 percent fresh, finely diced mushrooms. Choose any ground protein and any fresh, cultivated mushroom with your favorite toppings. Go for eye-catching, memorable and the most delicious burger you’ve ever placed between two buns. Then feature it on your menu this summer, from May 27th through July 31st.

40

Just like that, you’re now a James Beard Foundation partner in an important, plant-forward movement. You’ll receive merchandising materials that are a point of pride to display, identifying your creation as part of the Blended Burger Project. Your burger will be featured online in the Blended Burger Project gallery for the public to view and vote on…viral sensations welcome! Up to 25 of the best burgers will go on to round two, where a panel of experts will judge the entries for creativity, flavor profile and presentation.

For those recognized as the top five winners, life gets even more interesting. Fame and fortune await, with a $5,000 cash prize for each chef and an all-expenses-paid trip to cook at the historic James Beard House in NYC.

Don’t wait: create some mushroom magic and help redefine what a ‘better burger’ really means for your menu, your customers and the planet.

PLUS $5,000 IN HONOR OF THE 5th ANNIVERSARY Menu The Blend for a more delicious, nutritious and sustainable burger. You can make a difference in the way we eat, while creating a point of difference for yourself. Here’s how to join the movement:

1

Create your burger by blending at least 25% finely chopped, cultivated mushrooms into your burger patty.

Learn more about The Blend at mushroomsonthemenu.com/the-blend.

2

Complete the registration form at jamesbeard.org/blendedburgerproject.

3

Upload a photo and description (in 50 words or less) of your blended burger to https://jamesbeard.wyng.com/BBPupload

4

Merchandise your burger to your customers and attract new guests who want a better burger. It’s a great chance to create a point of difference, have your customers buzzing over this on-trend Blend.

5

Ask everyone to cast their vote for your Blended Burger at jamesbeard.org/blendedburgerproject/vote

reimag burge make

NEW THIS YEAR - $5,000 CASH PRIZE The 25 chefs with the most votes in the online gallery will be judged by a panel of culinary experts chosen by the James Beard Foundation. The top 5 winners will be invited to cook at the historic James Beard House, plus win $5,000!*

T H E J A M E S B E A R D F O U N D AT I O N ’ S

BLENDED BURGER PROJECT

Join the m TM

Memorial Day - July 31, 2019

www.jamesbeard.org/blendedburgerproject *No purchase necessary. Ends at 11:59:59 PM ET on 7/31/19. Visit jamesbeard.org/blendedburgerproject to view Official Rules, including eligibility requirements, voting and judging criteria. Sponsor: The James Beard Foundation.

41

We help guests find your restaurant, enjoy your burgers, and have fun doing it.

No refrigeration required

Made with 100% cage-free eggs

Learn more at ufs.com/BurgerRoute 42

Responsibly sourced soybean oil

Whiskey Rebellion Burger An all-beef patty topped with smoked cheddar cheese, crispy bacon slices, creamy mushroom sauce and bourbon mayonnaise.

INGREDIENTS

PREPARATION

Bourbon Mayonnaise 1½ cups Bourbon 4 cups Hellmann’s® Mayonnaise 1 Tbsp Black pepper, ground

Bourbon Mayonnaise • Simmer 1½ cups bourbon until reduced by half.

• Combine Hellmann’s® Real Mayonnaise, reduced bourbon and pepper; whisk to incorporate.

• Reserve refrigerated.

Mushroom-Bourbon Sauce 1 Onion, large dice 3 cloves Garlic, chopped ½ lb Bacon, diced 1 Tbsp Butter ¼ cup Bourbon 1½ cups Heavy cream 2 Tbsp Rosemary, fresh, minced To taste Salt and Pepper 1 lb Mushrooms, cremini, sliced Prepare Burgers 10 slices Smoked cheddar cheese 10 Potato or brioche bun, toasted 3¾ lb Beef, ground, 80/20, formed into 6-oz patties 1 qt Bourbon Mayonnaise, prepared 15 oz Mushroom-Bourbon Sauce, prepared

Mushroom-Bourbon Sauce • Render bacon, set aside.

• In excess bacon grease and butter, sauté onions and mushrooms until slightly softened.

• Add garlic and deglaze with bourbon.

• Add cream and rosemary and simmer until reduced and slightly thickened, about 5 minutes.

• Season to taste with salt and pepper. Hold hot for service.

Prepare Burgers • Cook the burgers to desired doneness, top with cheese until melted.

• To assemble, spread 1 Tbsp Bourbon Mayo on each side of the bun, then top with Bourbon-Mushroom Sauce.

Visit ufs.com/BurgerRoute for recipe inspiration, business-building tips and more!

43

™

NOW THAT WE HAVE INSPIRED YOUR MENU, LET'S EXECUTE IT ACROSS YOUR BUSINESS Restaurant 360™ combines our people, resources, and solutions to help you achieve your business goals.

Managing Food Cost

Marketing Your Business

Managing Operations

Get Started by talking to your Sales Consultant, connect with us on Facebook (@askrestaurant360) or go to RFSdelivers.com/360 for more info.

Creating a new menu with the perfect Food Cost isn't a guessing game. Simple changes can make a big difference.

New items and products mean changes for your kitchen staff and wait staff. From recipe management to waitstaff training our team can help you create a better guest experience.

Now it is time to bring your menu to life online and attract more customers. We can help you create a better social media presence, leverage customer reviews, and more.

For more great ideas to inspire your menu go to rfsdelivers.com/thedish ©2019 Reinhart Foodserivce, L.L.C.