ÂŽ spring/summer 20 2015
Recipes, Tips and Trends for Recipes
the Food d and Drink Enthusiast!
blackboard specials > Green Garbanzo Falafel BLT Burgers
a look at
the trends bar-style snacks, coconut, mini desserts, a focus on local sourcing & more!
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rubs ’n marinades, Hispanic-inspired menus and a taste of Louisiana
®
foodie [foo-dee] noun, Slang.
a person keenly interested in food, especially in eating or cooking.
what’s inside 4
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local focus: foc FreshPoint South Texas & Sysco Sy ysc sco Louisville Lo
Gingered Blueberry-Yogurt Pops
Saut Sa Sautéed u é Oyster Mushrooms on P Po le en Triangles Polenta Kentucky-Style Shrimp and Grits with Redeye Bourbon Gravy
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Our new Sysco Dublin Chef!
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Crafting Pizza Together
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B Beef-up eefee f-up your Menu for Special Occasions f-
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Snacking S nack na c in on the Run… Bar-Style ck
Blackbo Blackboard Specials! Keeping Keep Ke epin ep i g up with ’15 trends... Coconut-Lime Fish Tacos
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Our Gulf Coast Seafood Partner Louisiana Foods
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Reinvented Rubs & Memorable Marinades
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What’s new with Robert Irvine!
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NRA Show Preview
Compound Herb Butter
Sipping with a Mission
Distinctive D isti is ttiincti Small Bites Ceviche de Pulpo
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Good G o d Things oo Th Come in Small Packages
Boudin Scotch Eggs
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View bonus content and download our app at ChefRefFoodie.com or scan the tag below to access more recipes, tools and trends. ®
Scan the codes inside for additional product information and videos! Look for Chef-Inspired recipes throughout this edition of Foodie!
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Success begins with the right ingredients! Get in touch with a Sysco Representative to order your good things today! Scan the QR code with your mobile device for more details.
foodies, Here’s an interesting bit of information I learned at South by Southwest this year in Austin, Texas: In 1950, 25% of food dollars went to eating out. Today, it is 50%. There is literally no more room to grow eating-out occasions. It becomes up to the restaurant to get smarter about how they attract new and keep current diners. The importance of culinary innovation in today’s atmosphere of ever-changing consumer wants and needs will only continue to grow. Sysco works hard to help our customers stay on the cutting edge. We’re happy to get out there, do the research and deliver it right into your hands via Business Reviews and other sources, like ChefRef® Foodie magazine and ChefRefFoodie.com. Using locally sourced products is currently a big deal. To many consumers (especially Millennials), where a meal’s ingredients came from matters more than who’s cooking it. On pages 4-7, we’re sharing some Sysco all-stars when it comes to supporting local suppliers and growing partners. This continues to be a huge initiative for Sysco as well as increasing our sourcing of more sustainable, green products.
At this year’s NRA Show, May 16-19 we’ll be showcasing some exciting new Sysco products and a group of our chefs will be doing demos throughout the weekend. See page 31 for a preview of some of the events we have planned, including a “Foodamental Session” from yours truly on scratch-made breads. Visitors to our booth can also get some great ideas for appealing to different segments, like our rapidly increasing Hispanic customer base. Check out Paulsen Foods trendy new line of authentic Latin appetizers before the show on page 18.
Kentucky
Southern Texas
Speaking of trends, throughout this edition you’ll find many suggested recipes and tips based around our Sysco Chef’s ’15 Food Trends. We encourage you to take our ideas, make them uniquely your own and then reap the benefits. Remember – it’s never too late for innovation. Cheers day! heers and have a flavorful d
Chef Neil Doherty Sr. Director of Culinary Development
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local focus:
freshpoint
south texas
As the Director of Culinary Services, working for FreshPoint South Texas has given Chef Ron Smith the opportunity to help local farms and artisan producers get their products to Sysco customers. He’s been in the foodservice industry for over 25 years and was influenced early on by his two grandmothers who worked in food-related careers. By offering fresh, artisan products that are full of flavor with ties to the community, FreshPoint and Sysco can help our customers meet the rising consumer demand for local and unique produce varieties while enhancing local farmer’s accessibility to opportunity.
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SautÊed Oyster Mushrooms on Polenta Triangles Yield: 1 serving 1 3 ½ ½ ½ 1 2
tablespoon Texas Rattlesnake Olive Oil from Texas Oil Ranch in Carrizo Springs, TX cups Kitchen Pride oyster mushrooms from Gonzales, TX, stems removed, large mushrooms cut into 1-inch pieces teaspoon sea salt cup Local Texas Pico cup Heavy Cream Mill-King Dairy from Waco, TX tablespoon Falfurrias unsalted butter from Falfurrias, TX Polenta Triangles
Polenta Triangles 3ž cups Sky Springs Rainwater from Buda, TX ½ teaspoon salt 8 teaspoon pepper 2 tablespoons Falfurrias unsalted butter, from Falfurrias, TX 2 cups Homestead Gristmill Polenta, from Waco, TX 1. Bring 2 cups water to a boil with the salt, pepper and butter. Mix polenta with remaining water then gradually whisk this mixture into the boiling water. Whisk constantly until it returns to a boil, then lower heat and cook about 30 minutes, whisking frequently to prevent lumping. 2. Pour onto a sheet pan. Let cool until solid, then slice into triangles. 3. When ready to serve, heat up in pan, lightly browning both sides.
1. Heat oil in a large nonstick skillet over medium-high heat until hot. SautÊ mushrooms with ½ teaspoon salt until tender, about 6 minutes. 2. Add Local Texas Pico and sautÊ, about 2 minutes. Reduce heat to medium and add ½ cup heavy cream, mixing lightly. After 1 minute, add butter. Stir to incorporate the heavy cream and butter for 2 minutes. To Serve: Stack Polenta Triangles at oblique angles. Spoon the SautÊed Oyster Mushroom mixture so it cascades down the polenta. Garnish with Rainbow Micro Greens and Horseradish/Pecan Cheddar. Garnish: Rainbow Micro Greens from Bella Verdi Farms in Austin, TX. Shredded Brazos Valley Horseradish/Pecan Cheddar Cheese from Waco, TX.
Local Texas Pico 1½ pounds Village Farm Tomatoes from Marfa, TX ž cup ďŹ nely diced Texas onions from Charles Wetegrove Farms in Raymondville, TX ž cup diced green bell pepper from Jenschke Farms out of Fredericksburg, TX Âź cup chopped fresh cilantro leaves 2 tablespoons freshly squeezed lime juice ½ teaspoon salt, plus more to taste Cut the tomatoes into Âź-inch dice and place in a bowl. Add the remaining ingredients and stir well to combine. Cover for 1 hour; let Pico rest at room temperature allowing the avors to meld. Taste and adjust seasonings as needed.
Recipe Submitted By:
Chef Ron Smith FreshPoint South Texas Scan this code to learn more about some new locally sourced products at FreshPoint
Southern Texas
ffeatured eatured Sysco
customer
who: University of Texas/San Antonio – Executive Chef Philip Salinas what: Chef Philip Salinas is the Executive Chef at UTSA in San Antonio Texas
Chef Phil ip Salina where he often showcases local and sustainable produce in the UTSA cafeteria s ts He is also an avid ice carver displaying his ice sculptures at various specialty events on campus Aside from working at UTSA for over six years Chef Philip is also Director of the San Antonio Chapter of the Texas Chef Association and often visits local high schools in his spare time to help mentor and prep young culinarians for their next level
where:
San Antonio TX
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local focus:
sysco louisville
kentucky
Chef Brett Ryan has been with Sysco Louisville for 15 years, starting out as a Marketing Associate and currently working as a Culinary Specialist. Sysco Louisville is highly involved in supporting many local charities like Wounded Warriors and works hard to source and partner with as many local growers and suppliers of Kentucky Proud products as possible. They continue to grow the presence of local suppliers by featuring their products at food shows, customer events, charitable events and in-house culinary presentations.
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Kentucky-Style Shrimp and Grits with Redeye Bourbon Gravy Yield: 1 serving Kentucky Redeye Bourbon Gravy ounces veal and beef stock reduction (culinarté) 1 quart water 12 ounces brewed coffee 6 ounces country ham, minced 4 ounces Pure Cane Bourbon Sorghum 1 cup Woodford Reserve Kentucky Bourbon Bourbon Smoked Pepper to taste 4
1. In saucepan, combine water and veal and beef stock; bring to a boil. 2. Whisk in coffee, country ham and bourbon pepper; simmer until gravy has reduced by half. 3. Add Pure Cane Sorghum and Bourbon; reduce until gravy coats a spoon.
Cream Cheese Grits 1 quart water 5 cups Weisenberger Mills Kentucky Grits ¼ pound butter 1 quart heavy cream 1 pound cream cheese Salt and pepper to taste 1. Boil water and butter, then whisk in grits. Cook on high heat for about 5 minutes, stirring continuously to ensure grits will stay smooth. 2. Reduce heat to medium and whisk in heavy cream; add the cream cheese and whisk until smooth. Should be a consistency similar to mashed potatoes.
Kentucky-Style Shrimp 6 gulf shrimp (16/20 ct), cleaned and butterflied 1 ounce Broadbent Country Ham, cut into ½-inch dice ½ ounce red and yellow roasted peppers, cut into ½-inch dice ½ ounce red onion, diced ½ ounce 1-inch asparagus tips ½ teaspoon chopped garlic Bourbon Barrel Foods Bourbon Smoked Salt to taste Bourbon Barrel Foods Bourbon Smoked Pepper to taste Bourbon Barrel Foods Smoked Paprika to taste Woodford Reserve Bourbon 1. Sauté garlic, shrimp and ham in olive oil; add peppers, onion and asparagus. Season with salt, pepper and paprika. 2. Sauté for 3 minutes and deglaze with a splash of bourbon. Finish with 1½ ounces Kentucky Redeye Bourbon Gravy and toss until well coated. 3. To serve: Mirror plate with Kentucky Redeye Bourbon Gravy; add Cream Cheese Grits. Place Kentucky-Style Shrimp over grits and garnish with lemon zest.
Recipe Submitted By
Chef Brett Ryan Sysco Louisville Scan this code to learn more about how Sysco Louisville savors the local flavor.
3. Add salt and pepper; p pp ; cover to keep p warm.
featured Sysco
customer
local
flavors
Bourbon Barrel Foods – A maker of gourmet food products that reflect the rich heritage of Kentucky’s Bourbon Country. Our philosophy is to make quality gourmet sauces and seasonings by adhering to a three-word philosophy: slow, small, simple. Bourbon Barrel Foods is located in Louisville, Kentucky, the gateway to bourbon country. bourbonbarrelfoods.com Weisenberger Mills – Offering more than 70 items such as flour, cornmeal, breading blends and complete baking mixes, this company is located on the South Elkhorn Creek in southern Scott County, Kentucky. Six generations of Weisenbergers have operated the mill at this location since 1865. weisenberger.com Safai Coffee & Tea – This roasting facility is located in LaGrange, Kentucky. Safai has built its reputation for quality by building long term relationships directly with coffee growers in a variety of locations. Safai roasts the Tazza Italia brand exclusively for Sysco. safaicoffee.com
who: Palmers Fresh Grill what: As the name implies, fresh is the focus at Palmers.. More than just fresh ingredients,
Palmers offers a twist on what an enjoyable dining experience should provide;; a fresh way to please your palate.. It features savory dishes using local ingredients from the likes of Bourbon Barrel Foods, Lexington Pasta Co.., and Weisenberger Mills.. Palmers also offers weekly specials that truly capture the essence of seasonal flavors. The casually sophisticated ambiance, complemented with a knowledgeable and friendly staff makes Palmers one of Lexington’s favorite dining experiences.. Enjoy lakeside seating and live music on the spacious patio during warm weather months.. Looking for another reason to raise your glass? Enjoy their extensive wine list with over 25 wines by the glass, handcrafted classic cocktails and Lexington-made craft beers..
where: Lexington, KY how: Visit www.palmersfreshgrill.com for more information.
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Welcome
our new Sysco Dublin Chef! Chef Simon Hudson is Sysco Dublin’s new Executive Chef. He hails from London, previously holding several notable positions including Premier Sous Chef at Dorchester Hotel, Head Chef at Selfridges Department Store, and Executive Chef of the 5-star Radisson Hotel Dublin. Chef Simon is currently working with Pallas Foods, which is Sysco’s first European acquisition. He will play an integral part in helping to develop the business in Ireland, being responsible for in-house reviews and menu analysis. He plans on growing the company and becoming a great asset to Sysco and Pallas Foods. He recently visited Sysco Central Texas to observe and participate in our in-house culinary and Business Reviews.
Congratulations Chef Simon, we wish you well in this new endeavor!
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beef-up your menu for
special occasions
For foodservice operators, 75% of a meal’s cost is typically the center-of-the-plate protein. While beef sales fell by volume last year, demands of higher cuts of beef remain robust and red meat still makes up nearly a third of all proteins sold in foodservice outlets. With so much emphasis placed on this portion of the meal, the focus should be on providing the highest quality product possible. Sysco offers a cut steak to fit any dish or menu need. From flat iron to filet mignon, our specialty meat companies have the perfect product.
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Compound Herb Butter Yield: about 3½ cups 1 2 1½ 1 ¼ ¼ 8
pound unsalted butter, softened teaspoons salt teaspoons ground black pepper cup minced shallots cup chopped fresh chives cup finely chopped fresh parsley garlic cloves, minced
1. Beat butter, salt and pepper on high speed with mixer until light and fluffy. Reduce speed to medium; add remaining ingredients and mix until combined. 2. Form butter into log with parchment paper; cover and refrigerate until up to 1 week. Let stand at room temperature 30 minutes before serving.
butter up:
compounds add an extra level of flavor Compound butter, or beurre composé in French, is butter creamed with other ingredients, such as herbs, fruit, spices, garlic, wine, shallots – the possibilities are endless. It’s a great vehicle for big flavors, taking on profiles of any cuisine around the globe in savory and sweet applications. Get creative with ingredients – the only limitation is what’s on hand. Herbs are a popular pick for compound butters; parsley, basil, thyme – most herb combinations will work. Premium ingredients can also make a dish even more luxurious. Steak or seafood especially has an affinity with flavored butters. For steak, try a savory butter with additions such as bacon, Gorgonzola cheese or hazelnuts. For a light and fresh dimension to seafood, try a citrus-infused butter, or add a classic spice such as Old Bay® seasoning. Spices also open up more possibilities for international flavor. For Middle Eastern inspiration, a spice blend of black pepper, cumin, cinnamon, cloves and other warm spices can take a dish to the next level. Sweet butters add a special something to dessert. Honey and cinnamon are a classic combination, or for a more unique touch try mixing in citrus flavors or crystallized ginger. Orange pairs well with rolls or sweet breads. Sweet compound butters can also really shine at breakfast. For a real treat, try berry-infused butter to top favorites such as Belgian waffles or French toast. Whether used in savory or sweet applications, a compound butter is as good as gold.
USDA Choice
& prime cuts
When it comes to buying steaks, operators can choose from two large categories: subprimals and portion cuts. Of the two categories, subprimals are the larger cuts of meat. These bigger sections are offered as-is or cut by Sysco meat companies into exact portion sizes. While some operators may prefer to order subprimals, these cuts take up more space when stored, and the burden of cutting rests squarely on the operator. A more popular option is portion cuts, or cut steaks. Portion cuts are the smaller cuts that exist within subprimals. Each steak is cut with precision by skilled employees, so operators can have a visibly consistent product that cooks in the same amount of time. These steaks feature state-of-the-art packaging for extended shelf life, and since they’re already cut, it’s easy to track inventory and know when it’s time to restock. Within the subprimal and portion cut categories we also offer specialty options like dry- and wet-aged products.
subprimals > Larger cuts of meat > Offered as-is or cut by Sysco meat companies into exact portion sizes > Require more storage space
specialty and dry- and wet-aged > American Kobe beef > Dry- and wet-aged products for optimal tenderness > Marinated offerings
portion cuts > Cuts made within subprimals > Precision-cut for size > Extended shelf life & easy to inventory > State of the art packaging
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sipping with a mission For beverages, expect consumers to continue to seek out drinks that are naturally functional. They want something healthy for their glass that’s filled with nutrients and flavor.
Flavored Water Fl
Horchata A traditional Spanish and Latin American drink flavored with cinnamon and vanilla, horchata is made with ground almonds, rice, sesame seeds, barley, tigernuts or some combination thereof. While some recipes contain milk, horchata can be a great dairy-alternative. In addition to taste and texture, it’s chosen for its antioxidant and energy-boosting prowess.
bbonus recipe!
V Visit ChefRefFoodie.com to view our Coconut Horchata with Y Yogurt recipe.
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From coconut and maple to fruit and herbs, flavored water that boasts hydration power is here to stay. Whether it quenches more than tap water or is infused with nutrients, people are drinking it down. In cafes, they like to see what is floating in it that made it taste so good! Play with fun combinations, such as Strawberry & Cucumber, Coconut with Lemongrass, Lime & Basil, or Orange, Ginger & Mint.
Iced Tea Green and black iced teas – with “bubbles” or without – are in demand. From chronic-disease-preventing polyphenols to a wealth of vitamins and minerals, tea is functional by nature. For Bubble Tea, add soft and chewy milk chew ewyy tapioca tapi ta pioc ocaa pearls, pear pe arls ls, pl plus us m ilk and options abound, sugar. FFlavor lavo la vorr o pti tion onss ab abou o nd, from om honeydew ho oneyd ydew ew w to to coconut coco co conu nutt to nu t lychee. lyche ycchee.
What is
matcha?
Many coffee drinkers have been ditching their favorite pick-me-up for matcha, which literally translates to “powdered tea.” With matcha, actual green tea leaves are made into a fine powder that’s turned into a solution when mixed with hot water which is then whisked with a bamboo brush until it froths. Matcha offers various health benefits such as antioxidants called polyphenols, which can help protect against heart disease and cancer. Matcha contains almost three times the amount of caffeine as regular coffee but the buzz has been compared to an “alert calm” because it produces a relaxed state without the addition of drowsiness.
Matcha also makes a great ingredient in meals aside from beverages. Matcha can be used in sweets like brownies and muffins or in savory dishes like soup, stir-fries and as a rub for meat or seafood.
JAPANESE GREEN TEA:
iyemon cha bonus recipe! bo
V Visit ChefRefFoodie.com to view our Spiced Lemon-Ginger Tea R recipe. Rub
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Boudin Scotch Eggs Yield: 16 servings 1½ 1 3 1 1½ 1 2 ¼ 8
cups finely chopped yellow onion tablespoon unsalted butter pounds pork sausage cup evaporated milk cups cooled cooked rice tablespoon kosher salt teaspoons ground black pepper teaspoon ground thyme teaspoon each ground red pepper, ground cinnamon and ground marjoram ¼ cup finely chopped fresh parsley leaves 16 hard cooked eggs 4 large raw eggs 2 tablespoons whole milk 1 quart panko breadcrumbs 1. In large sauté pan, cook onion in butter over medium heat until browned; cool. 2. In large chilled bowl, add 1½ pounds pork; slowly stir in evaporated milk with wooden spoon. In second chilled bowl, combine remaining pork, rice, spices, parsley and onion mixture. Gradually add pork-milk mixture to porkrice mixture, mixing until evenly incorporated. Cover and refrigerate 1 hour.
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3. For each Scotch egg: wrap 3 cup pork mixture around
1 cooked egg; place on parchment-paper lined sheet tray. Refrigerate 30 minutes. 4. In shallow pan, whisk raw eggs and whole milk; place breadcrumbs in separate shallow pan. Dip each sausagecoated egg in egg wash then into breadcrumbs to evenly coat; place back on parchment lined sheet tray. Refrigerate 2 hours. 5. To serve: Fry eggs at 350°F until outsides are browned.
Bake eggs on sheet tray in 350°F oven 35 minutes or until internal temperature of sausage coating reaches 165°F.
snacking on the run… bar-style As people race between the office, meetings and other commitments, they want to stave off hunger with satisfying quick bites to grab-and-go. Bar-style snacking that doesn’t skimp on flavor or flair is becoming the rule, at any time of day. The small-plates trend that started with tapas bars is spreading to hotels, upscale restaurants and even national chains. This means breakfast is starting to extend into the afternoon and lunch is served at lightening speed any time between typical breakfast and dinner hours. Here are some exciting ideas to satiate snackers with high expectations:
Stuffed…
Charred…
Fried…
For something diners will love to pop into their mouths, stuff dates with creamy gorgonzola, sprinkle with chopped nuts and wrap in bacon. Or, fill mini peppers with ricotta and chopped roasted poblanos.
Inventive preparations of vegetables are all the rage on snack menus, with a trend toward charring. Charred Brussels sprouts with maple glaze and charred broccoli with burrata make veggies seem like a quick indulgence.
From goat cheese balls dipped in spicy marinara to polenta bites paired with chimichurri, tiny tastes of fried snacks are popular from mid-morning through the afternoon. For a sweet breakfast version, fry up mini donuts coated in chocolate or cinnamon sugar and serve with hot chocolate.
Wrapped… It’s a wrap! Wrap lettuce around julienned veggies, cilantro, shrimp and crushed peanuts, with a spoonful of red curry. Roll up scrambled eggs with herbed potatoes and a Sriracha cream sauce in a small flour or corn tortilla.
Bagged… It’s easy to crunch en route if the snacks are already bagged. Popcorn with truffle salt, homemade chips with rosemary, and root veggie fries are guaranteed to please in transit.
bbonus recipe!
Visit ChefRefFoodie.com to view our Huevos Rancheros with Guacamole in Tortilla C Cups recipe.
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good things come in small packages A nostalgic taste of summer meets cutting-edge dessert with fruity ice pops on the menu. Diners love mini desserts of all sorts. Add a pop to the plate on a sampler platter, or present a flight with three flavors or more. Serve one as an amuse-bouche and it’s sure to bring a smile! Here are some inventive ways to make them your own: Gourmet Flavors Unique flavor combinations range from sweet to savory and everything in between. For something simple and refreshing, blend green tea with mint, or black tea with lemonade for an Arnold Palmer pop. Mix pineapple and mango, and add shredded coconut for texture. Keep it simple with a purée of mixed fruit with lime juice. Or surprise with spice! Create pops with watermelon, tomatoes and jalapeños.
More than Ice Make your pops luscious with yogurt, ice cream or coconut milk as the base. Mix caramel and chocolate for something rich, or Greek yogurt and strawberries for something light and sweet. Layer different creamy fruit flavors for a striped creation. Pops with Purpose Put fresh vegetables and fruit juice blends on a stick to make a superfood! Juice kale, apples, celery, lemon juice and cucumber and freeze for the ultimate “green juice” pop. Choose any combination you like. Add a little honey to sweeten it up.
Explore the Different Textures & Flavors of dessert
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pops!
Gingered BlueberryYogurt Pops Yield: about 1 quart 3½ cups Greek vanil la yogurt 2 cups IQF blueb erries, thawed, 2 tablespoons juice reserved ¼ cup clear agave syrup 2 tablespoons ea ch fresh lemon juice and grated fresh ginger
In large bowl, fold tog ether all ingredients until well combined. Transfer blueberry-yog urt mixture to Popsicle® molds and freeze at least 6 hours or up to 1 we ek.
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distinctive small bites According to Datassential MenuTrends, nearly two-thirds (65%) of consumers report having their last appetizer away from home. Appetizers can be less costly to produce and can allow chefs to be more trendy and experimental in offerings. They're also often the first items shown on a restaurant menu – which means appetizers give operators the perfect opportunity to create a resounding first impression with diners. While consumers love traditional appetizers like garlic bread, wings and French fries, appetizers also allow them to experiment with new flavors and ingredients.* An interest in global cuisines has recently increased, especially among Millennials who love to try new and different flavors. Appetizers are a great place to start experimenting with ethnic flavors. *Datassential MenuTrends, Appetizers Report, March 2015
paulsen foods latin american appetizers Paulsen Foods has introduced a new line of Latin American appetizers. Contact your Sysco Marketing Associate for more information.
mini shrimp tacos Mini flour tortillas filled with shrimp, adobo, fresh pineapple and cilantro.
huevos rancheros quiche Elegant quiche format with chorizo, refried beans and salsa with quail egg garnish.
mini chiles rellenos with chorizo & oaxaca m aca ch cheese heese Fire roasted jalapeños stuffed with chorizo and Oaxaca cheese.
mini southwest chili pot pie Frioles charros, Mexican style chili pot pie with cactus, guajillo pepper and Mexican cheese.
pappas rellenos with cuban pork, oaxaca cheese & jjalapeño l ñ Traditional Peruvian appetizer made with mashed potatoes, Cuban pork, Oaxaca cheese and fresh jalapeño.
mini pork tamales in passion fruit adobo wrapped in corn husks Mini tamales stuffed with pork and passion fruit adobo served in a traditional corn husk.
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Ceviche de Pulpo Yield: 4 servings Octopus ¼ cup kosher salt 5 bay leaves, dried ½ large white onion 6 garlic cloves ½ large carrot, peeled and chopped 1 celery stalk, chopped 1 octopus (3 pounds) Ceviche 2 tablespoons finely chopped onion ½ tomato, chopped 1 whole serrano pepper, stemmed, minced
¼ ¼ 1 1 1½ ¼ ¼
cup chopped cilantro cup V8, chilled tablespoon fresh lime juice teaspoon Cholula Sauce tablespoons olive oil teaspoon salt avocado, diced
Octopus (Cook up to one day ahead) 1. Add salt, bay leaves, onion, garlic, carrot and celery to stockpot with 1½ gallons of water and put on high heat. 2. Bring to boil and continue boiling for 5 minutes.
4. Remove octopus from water and allow to cool at room temperature. 5. Once cool, thinly slice tentacles into ¼-inch-thick medallions. 6. Place in a bowl, cover in plastic and refrigerate until ready to prepare ceviche.
Ceviche 1. Add tomato, onion, pepper, cilantro, V8, lime juice, Cholula, olive oil, and salt into a stainless bowl and mix. 2. Just before serving, add octopus and avocado. 3. Serve cold and accompany with tortilla chips. Garnish with lime wedges and cilantro leaves.
3. Add octopus and lower heat. Leave simmer until tender, about 1 hour.
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Adventurous Palates Paladares Aventureros
Sysco understands your rapidly evolving business and your consumer’s growing curiosity for traditional and ethnic flavors. Our line of Hispanic products includes cheese, tortillas, spices, plantains, yucca, beans, rice, guacamole and salsas - not to mention jalapeños, specialty dry peppers and more! Sysco has you covered when it comes to authentic ingredients. Sysco entiende que su negocio es cambiante y existe una creciente curiosidad de sus clientes por sabores auténticos y étnicos. Nuestra línea de productos Hispanos incluye quesos, tortillas, especias, plátanos, yuca, frijoles, arroz, guacamole y salsas – ¡además de jalapeños, chiles seco y más! Sysco cuenta con los ingredientes auténticos que usted necesita. Learn more ways Sysco can help your business by visiting: www.sysco.com/sobremesa Aprenda otras maneras en las que Sysco puede ayudar a su negocio visitando: www.sysco.com/sobremesa
Supplies Redefined We’re not your typical supplies and equipment distributor. Dedicated to helping Sysco customers like you, SuppliesOnTheFly is a real team of product experts with more than 100 years of combined supplies and equipment experience. With more than 170,000 products, we offer the largest selection of foodservice supplies anywhere, from the things you use every day to items you won’t find anywhere else.
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blackboard specials!
keeping up with ’15 trends...
A blackboard is the perfect place to display menu specials that are full of on-trend, eye-catching food buzzwords. At the end of last year, Sysco Executive Chefs put together their list of 2015 food trends, predicting innovative techniques, new flavors, and cutting edge concepts that diners would be looking for on restaurant menus. Which of these trends have you capitalized on? 11. Decreased Portion Size Results in More Grain Sides
16. Everything Coconut – see recipe on opposite page!
19. Specialty Seasonings for Fries
12. Street Food Evolution
17. Green Garbanzo Beans
11. Plant-based Entrées
13. Yogurt Is Here to Stay
18. Artisan Beers and Spirits & AlcoholBased Cooking
12. Honey
14. African and Indian Food 15. Bar Food, Small Plates with Unique Applications and Edgy Combinations – see recipe on page 14!
10. Micro Desserts
For the full descriptions of our chef’s
’15 1 trends and accompanying recipes and videos, please visit ChefRefFoodie.com.
specials
Green Garbanzo Falafel BLT Burgers
Coconut-Lime Fish Tacos Spiraled Potato on a Stick with Sriracha Salt
Thai Flatbread with Green Garbanzo Hummus Harissa Wings 22
tacos of the tropics Interest in healthier options and ethnic cuisines is putting coconut in the spotlight. Long a staple in Southeast Asian cuisines that utilize cream and milk, variations of coconut, from flour to water, are popping up on menus across the country. “Consumers want to try global flavors when dining out. Adding coconut to a dish or drink adds an ethnic taste without making it too intimidating for guests,” Flavor & The Menu magazine quoted Darren Tristano of Technomic as saying in a story on its website about top 10 trends. Sysco Executive Chefs cited “Everything Coconut” on their 2015 food trend list as well – whether in a sweet or savory application, coconut is a versatile choice for chefs and foodservice operators.
Coconut-Lime Fish Tacos Yield: 4 servings 3 3 1 ¾ ¼ 1½ 2 2
tablespoons fresh lime juice tablespoons honey tablespoon ground cumin teaspoon salt teaspoon ground red pepper pounds cod fillets, cut into 1 x 3-inch pieces medium tomatoes, seeded and diced ripe mangos, diced
2 ½ ¼ ¼ 8
cups angel hair coleslaw cup sweetened flaked coconut cup coarsely chopped fresh cilantro leaves cup coconut oil (6-inch) flour tortillas Hot sauce or salsa, and lime wedges for serving (optional)
1. In medium bowl, whisk together lime juice, honey, cumin, salt and red pepper. Add fish turning to coat; cover and let stand 15 minutes, turning fish once or twice. Remove fish from marinade, cover and refrigerate up to 1 day;
reserve marinade. In skillet, heat reserved marinade to boiling over medium heat; cook 1 minute or until temperature reaches 165°F; cool. 2. In large bowl, toss tomatoes, mangos, coleslaw, coconut, cilantro and cooled marinade until well combined; cover and refrigerate up to 2 days. 3. To serve: Heat 1 tablespoon oil over medium heat; add one-quarter of the fish and cook 5 to 7 minutes or until fish turns opaque throughout and internal temperature reaches 145°F, turning once halfway through cooking. Fill warmed tortillas with fish and slaw; serve with hot sauce and lime wedges, if desired.
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®
more than a magazine
At ChefRefFoodie.com, m get access to more “foodie” resources like: > Latest Trends > How-To Videos > Product Information
> ePublications > Articles > Recipes and more!
discover ast current & p editions of die ChefRef Foo ugh o r h t s e in z a mag our online ePub
.com
drink up profits Insights from the Sysco Beverage Team
beverage basics
staying on trend What beverages are booming? According to Datassential Menu Trends research, these four drinks are on the cutting edge of beverage trends.
You are sure to satisfy your patron’s thirst throughout the day with these must-have beverage basics.
Energy-filled 1. Breakfast Drinks
1. Coffee
Hot/Iced Tea
2.
3.
4.
2.
3.
Juice
Bottled Water
Specialty Coffee as a Snack
4.
Contact your Sysco Marketing Associate for more information about our beverage offerings.
Specialty Juice
Flavored Water
our gulf coast seafood partner
Louisiana Foods
Cajun flavor is made easy with convenient, authentic products from Louisiana Foods and Sysco such as seafood gumbo stocks, frozen crab cakes and more. Don’t leave Creole flavors to New Orleans, ask your Sysco Marketing Associate how we can help you add some spice to your menu.
Items sourced from Louisiana Seafood include seafood gumbo stocks, crawfish e`touffe`e, and other Cajun sauce bases... plus, a high quality, cryogenically frozen crab cake line, and crab stuffings.
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it started with a vision… Since the purchase of Louisiana Foods by Sysco Corporation, Jim Gossen has served as chairman of Sysco Louisiana Seafood. Supporting the Gulf seafood industry, Gossen has helped educate the public about the importance of the Gulf’s environment as both an economic engine and a home to diverse cultures. He has supported innovative marketing efforts
Three partners – Jim Gossen, Billy Landry and Floyd Landry – formed Louisiana Foods, Inc. in 1972 in Morgan City, Louisiana. The restaurant group opened Don’s Seafood in 1976 and gained three additional players – Dennis Wilson, Jody Larriviere and Nathan Peck. The rise of Willie G’s, Jimmy G’s, Magnolia Bar and Grill and Landry’s Seafood restaurants came soon thereafter. In 1989, the group sold Landry’s and Willie G’s restaurants to what is now Landry’s Corporation. They continued to grow the central kitchen and fresh seafood distribution portions of their business and, in 2012, Sysco acquired the company, making it their Southwest Regional Seafood arm. Louisiana Seafood is able to provide the widest array of seafood products in the Southwest while maintaining the highest level of quality and compliancy to all federal, state, and local regulations.
Try our new lump crab cakes in three different flavors... Traditional Maryland, Creole and Jalapeno Pepper, and Hatch Green Chili. These crab cakes will help take your menu to the next level!
and has been an ambassador for the region’s fishermen putting forward a vision of a healthy environment going hand-inhand with productive fisheries. His foresight was instrumental to the innovative Louisiana Foods Total Catch Program, which promotes the use of the entire catch to find use for unintended by-catch.
Reinvented Rubs & A flavorful spice rub or marinade is often what you need to turn meat or fish into your next signature menu item. It just means balancing the basic components, and then the sky’s the limit for creativity. Of course, delicately combining carefully selected ingredients allows you to create the exact taste you have in mind. Take your rubs and marinades to the next level with our road map:
it’s a rub For high-heat cooking, keep your blend of herbs and spices – plus salt and sugar as desired – dry. When you’re cooking low and slow for ribs, pork and bone-in-chicken, make it wet by adding moist ingredients.
marinate on that Making a marinade to remember – that tenderizes and adds flavor – means finding new combinations of the typical ingredient triumvirate: an acidic liquid, oil, and herbs/spices. For beef and pork, plan on ¼ cup of marinade per pound, and a bit less for poultry or fish.
the whole spice For sophisticated rubs, start with whole spices. They have a deeper taste and aroma and stay fresher longer. Experiment with toasting to release a warm, earthy, sometimes nutty flavor, depending on the spice. Use 2 to 3 tablespoons of whole spices per pound of meat. Then grind and mix them with 1½ teaspoons of kosher salt.
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Memorable Marinades acids
Creative Combos fruity spice: berry chipotle
To tenderize, choose a wine, vinegar, fruit juice or combination of them to use for the acid. Anything goes that properly complements your fat and spice selections.
Experiment with dried berry powders, such as raspberry, paired with chipotle pepper for a sweet and spicy blend to match with chicken or pork.
oils and fats
in the pink: pink peppercorn with lemon and thyme
When selecting an olive oil, consider how strong of a flavor you want so you don’t overpower the seasonings. For something new, try avocado or coconut oil or any type of milk, from dairy to almond to coconut.
herbs and spices From dried basil and lemon peel to smoked paprika and saffron, the herbs and spices will make your final product look and taste unique.
sugar and honey Adding sugar caramelizes and boosts browning, but don’t overdo it or your meat will burn. Think about different sweet substances like agave or coconut nectar.
Pink peppercorns can add a colorful, flavorful addition to sauces, and meat and fish dishes. Despite their name, they’re not actually true peppercorns – they re dried berries from the Baies rose plant.
tropical paradise: coconut milk and lime Marinate shrimp in coconut milk, lime juice and ginger, plus a little sugar, for a dish with a tropical-Thai twist.
earthy sweet: vanilla and balsamic For a marinade that can be reduced into a glaze for chicken or fish, blend balsamic vinegar with vanilla bean paste and a touch of sugar.
what’s new with
Robert Irvine! Honoring Our Troops & Veterans On March 3rd, at San Diego’s Naval Medical Center, Sysco volunteers prepared meals and served food to about 5,000 wounded veterans and their families in cooperation with the Gary Sinise Foundation’s “Invincible Spirit Festival.” The daylong festival, which had about 100 Sysco San Diego volunteers, celebrated the courage and sacrifice of wounded heroes and their families. The event included the involvement of Sysco ambassador Chef Robert Irvine, a British Navy veteran, who has cultivated a special relationship with U.S. troops and veterans.
Watch this video about the event that honored our servicemen and women.
Sysco is the presenting sponsor at the 8th Annual FARE Conference on June 22-24 at Gaylord Opryland in Nashville, Tennessee. During a riveting three-day conference, FARE breaks up the escalating food fight between foodservice channels to present insights into how peers in other worlds deal with problems and opportunities found in every quadrant of the foodservice universe. FARE gathers foodservice executives, menu planners, chefs and many more from every channel of grab-and-go foodservice, from quick-service restaurants to fastcasual concepts, c-stores, travel concessions, hospital cafés, college food shops and more! Chef Irvine will also be a key speaker at the event. To register, visit fareconference.com.
#ShareMyPlate to help end childhood hunger Sysco is turning the meals you eat into opportunities for children in need. For our second Share My Plate Instagram campaign, diners were asked to take a photograph of their meal while out to eat and upload it to Instagram with the hashtag #ShareMyPlate. For every photograph shared between March 23rd and April 30th, Sysco donated $.50 to Share Our Strength – an organization dedicated to ending childhood hunger in America. Prizes were given for the best photos with Chef Robert Irvine as the judge! Visit NoKidHungry.org to learn about ways you can contribute to this cause. n ab abou outt mo more re w
visit the sysco booth at the
2015 NRA show: Booth 5607, North Hall This year’s list of scheduled culinary events is long. Come see demos and taste delicious new products at our booth. Sysco Chefs from around the country will be presenting demos on items including European Imports, Ceviche, Cuban Sandwiches, Vegetable Flatbreads, Arepas, Huevos Rancheros, High Road Craft Ice Cream, Creole Seafood and much more! Also, don’t miss our Foodamental Studio hands-on culinary workshops which will take place in the South Hall.
Foodamental Studio: Hands-on Culinary Workshops cooking with america’s by-catch Chef Rob Allgood and Jim Gossen | Saturday May 16, 10 am Learn two modern approaches to making ceviche.
a modern approach to the traditional arepa Chef Ben Udave | Saturday May 16, 3 pm Fusing classic techniques with modern tastes.
not your mom’s vegetables Chef Jason Russo | Sunday May 17, 10 am A trendy take on vegetables at the center of the plate.
from casual-country to upscale breads Corporate Executive Chef Neil Doherty and Chef Jason Bechtold | Monday May 18, 3 pm A practical approach to adding scratch-made breads to your menu featuring Raisin Caraway Soda Bread and No Knead French Rolls.
At Sysco, creating, marketing and delivering great products to great customers is what we do every day. Providing excellent service is standard practice — not an “extra.“ We’re committed to being your most valued and trusted business partner — and to making incredible service and top-of-the-line products an everyday occurrence in the life of your business.
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Every effort and care was made in the production of this magazine to ensure that the information included here is true and accurate. Any editorial errors or omissions may be corrected in a future printing.