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Chef’s

TABLE

FALL HARVEST 2012

FROM THE KITCHEN OF SYSCO CONNECTICUT

INFLATION BEATERS Soups dressed for success

Pasta Lovers

Profit Makers

Great Seafood from

Portico

CARVING STATION Money Makers

LOCAL PRODUCE THRIVES AT SYSCO CONNECTICUT!

Sysco’s Recipe App


Sysco Connecticut

T

he business review process is an opportunity for you to sit down with our in house review team. This allows you to get a better understanding of how Sysco can play a major role in making your business more profitable. Are you one of the many operators with customers lined up out the door or are these “tough times� for you? Whichever you are, we can help you increase sales, control costs, and increase profitability. We will do that by helping you in every part of your business to include: 1.Menu We will help you get the most out of your menu. Where should you put items on the menu? What should you feature? What is the profitability of any item? Which item should you use and so much more!

Sell for $2.99 Profit-$2.05

2.The Kitchen Here is where you can save money, and we will help you with inventory control, portion costing, labor and all other related factors. 3.The Dining Room Here is where you increase sales and we have the ability and the services to help you put more people in your seats and increase your ticket average while they are there. Do you want to market your operation? We can help you find cost savings and highly effective ways to do so.

5.Financials Draw on our experience to help you understand where you are and how to improve your overall profitability with very specific and practical tools.

Request a Business Review

6.

4.Training Modules Sysco Connecticut has a variety of Employee Manuals that can help you with your business.

Alan Rosenblatt President Sysco Connecticut

Clam Chowder Trio

Sell for $8.99 Profit-$7.34

New England Clam Chowder #2582104

Kick it Up

Cost- .95 for a 9 oz bowl

Boston Clam Chowder #977503 Manhattan Clam Chowder #2582062 New England Clam Chowder #2582104 3 Whole Clams #0034738 Rainbow Micro Greens #8013425

Cost- 1.65

for 3-1.5 oz portions


Soups with a Twist Sell for $2.99 Profit-$2.05

Golden Broccoli

Sell for $5.99 Profit-$4.84

Cheddar

Broccoli cheese soup #2582039

Kick it Up

Cost- .95

Fresh Broocol Florets #1675859 English Costal Cheddar Cheese#6897969 Panini Bread Multi bread#1445851

for a 9 oz bowl

Sell for $2.99 Profit-$2.02

Cost- 1.15 for 8 oz portion

Latin Style

Sell for $6.99 Profit-$4.80

Minestrone Minestrone#2582096

Kick it Up

Cost- .98

Fresh Cilantro#2219095 Avocado Fresh Hass#2582062 Florida Lime#1061928 Lump Crab Meat#8305551

for a 9 oz bowl

Sell for $2.99 Profit-$2.14

Cost- 2.19 for 8 oz portions

Southwestern

Sell for $5.99 Profit-$4.90

Black Bean

SW Black bean Soup#0122723

Kick it Up

Cost- .85 for a 9 oz bowl

Flour Tortilla 6 in#2386134 Shredded pepper Jack Cheese#7086861 Chipolte Ancho Sauce #4856706 Sour Cream#5020193 Micro Green Cilantro#8511964 Red Onion#1094663

Cost- 1.10 for 8 oz portions


Soups with a Twist Sell for $2.99 Profit-$2.05

Spicy Thai Noodle

Sell for $6.99 Profit-$5.47

Chicken Noodle #7657646

Kick it Up

Savoy Cabbage#1817477 Thai Chili Sauce#0618579 Lemon Grass#8713943 Chicken Thigh Sticklers

Cost- .95

Cost- 1.52

for a 8 oz bowl

Sell for $2.99 Profit-$1.49

for 8 oz portions

Roasted RedPepper

Sell for $8.99 Profit-$5.83

and Lobster Bisque Red Pepper Bisquer #50799574

Kick it Up

Cost- 1.50 for a 8 oz bowl

Sell for $2.99 Profit-$2.

Lobster Bisque #5079949 Lobster Claw Scored#8962880 Assorted Peppers Tri-Color#1121474 Sour Cream #5020193 Carrs Assorted Cracker#4246336

Vegetable Garden

Cost- 3.16 for 8 oz portions

Sell for $5.99 Profit-$4.58

Vegetable garden#153044

Kick it Up

Cost- .99 for a 8 oz bowl

Yellow Squash#0612780 Green Squash#0613196 Matchstick Carrots#1675750 Green Onions#7350788 Red Onion#1094663 Baby Kale#1600258 Garlic Breadstick#5953284

Cost- 1.41 for 8 oz portions


Apps for the Fall Lamb with Cherry Demi This is ment as a shared appetizer for the table or a passed Hors D’oeuvre

Cost Analysis Price Cost Profit

Plate/ % Serving 9.99 2.50 38 6.50 61

1544186

Lamb Loin Eye Australian

Bhb/Npm

8.00

OZ

7083116

Curry Paste

Patak

2.00

TS

7909825

Oil Olive Extra Virgin

Primio

1.00

TB

7102205

Cherry Dried

Sys Imp

1.00

OZ

2511475

Glace Demi Veal Cls

Culinrt

1.00

OZ

4181962

Wine Cooking Burgundy

Sys Cls

2.00

OZ

7936983

Bread Naan 8" Rnd

Fgf

1.00

EA

5926910

*Butter Solid Unslt Usda Aa

Whlfarm

1.00

TB

Scallop Gruyere Gratin

% Cost Plate/ Analysis Serving Price 8.99 Cost 2.11 37 Profit 6.88 62.9

2490035

*Scallop Iqf Wtr Add 30/40 Imp

Portbty

8.00

7909825

Oil Olive Extra Virgin

Primio

4096368

Sauce Tartar Hidden Cove

Sys Imp

2393056

Cheese Gruyere King Cuts

Bbrlimp

7071216

Cheese Blend Caesar Shaved

Belgio

4345542

Wine Cooking Sauterne

Sys Cls

5975271

Garlic Chopped In Oil

Arezzio

5975271

Garlic Chopped In Oil

Arezzio

5926910

*Butter Solid Unslt Usda Aa

Whlfarm

2.00 2.00 1.00 0.50 2.00 0.50 1.00 0.50

EA TB TB OZ OZ OZ TS TB TS

8487698

Seasoning Rub Smky Chile Cumin

Lawrys

1.00

EA


Pasta Profitmakers

Linguini Bolognese

Cost Analysis

Price Cost Profit

Plate/ Serving

14.99 1.81 12.07

%

12 80

4862959

*Pasta Linguine 10 In

Labella

4.00

OZ

0672917

*Beef Ground Pork Blend 80/20

Firervr

4.00

OZ

8313918

Onion Yellow Jmbo Frsh Box

Sys Imp

1.00

OZ

7004922

Carrot Cello

Sys Imp

1.00

OZ

1120625

Celery Fresh

Sys Imp

1.00

OZ

4842980

Tomato Cherry Ital

Lavalle

3.00

OZ

6935464

*Cream Heavy 40% Esl Stabilize

Whlfarm

2.00

OZ

7909825

Oil Olive Extra Virgin

Primio

0.50

OZ

7071216

Cheese Blend Caesar Shaved

Belgio

1.00

OZ

5285267

Spice Cinnamon Ground

Imp/Mcc

0.25

TS

Cavatappi with Cannellini Dressing

Cost Analysis

Price Cost Profit

Plate/ Serving

8.99 3.53 5.46

%

39 60

9027814

Fennel Anise Fresh

Sys Imp

4.00

OZ

3575958

Bean Cannellini

Intlimp

5.00

OZ

4069373

*Vinegar Apple Cider 50 Grain

Sys Cls

2.00

OZ

7909825

Oil Olive Extra Virgin

Primio

2.00

OZ

6040885

*Pasta Cavatappi

Labella

4.00

OZ

5975271

Garlic Chopped In Oil

Arezzio

1.00

TS

5343975

Tomato Fresh Beef Steak Tray

Packer

2.00

OZ

1794882

Basil Fresh

Packer

28.38

GM


Pasta Profitmakers Sausage & Broccoli Papperdelli

Cost Analysis

Price Cost Profit

Plate/ Serving

15.99 4.17 11.82

%

6343315

*Pasta Egg Nest Pappardelle

Labella

4.00

OZ

2536100

Sausage Ital Rope Mild

Arezzio

8.00

OZ

1675859

Broccoli Floret Iceless

Sys Nat

3.00

OZ

7909825

Oil Olive Extra Virgin

Primio

1.00

OZ

5975271

Garlic Chopped In Oil

Arezzio

1.00

TS

5926910

*Butter Solid Unslt Usda Aa

Whlfarm

2.00

OZ

1679919

Basil Fresh

Packer

1.00

GM

4842980

Tomato Cherry Ital

Lavalle

2.00

OZ

7071216

Cheese Blend Caesar Shaved

Belgio

1.00

OZ

26 73

Steak & Trottole Au Poivre

Cost Analysis

Price Cost Profit

Plate/ Serving

18.99 5.71 13.28

%

30 69

9460403

Steak Ribeye #2 Ch Byproduct

Malcolm

7.00

OZ

4345542

Wine Cooking Sauterne

Sys Cls

2.00

OZ

7909825

Oil Olive Extra Virgin

Primio

0.50

OZ

0637191

Pasta Trottole

Labella

3.00

OZ

5926910

*Butter Solid Unslt Usda Aa

Whlfarm

1.00

OZ

4842980

Tomato Cherry Ital

Lavalle

2.00

OZ

4064986

Mustard French Whl Grain Tin

Intlimp

1.00

TS

5954755

Glace Demi Veal Elite

Culinrt

2.00

OZ

5229273

Spice Pepper Black Coarse Grnd

Imp/Mcc

1.00

TS

4007852

Sauce Worcestershire

Lea&Per

1.00

TS

7975374

Arugula Baby Wild Frsh

B&W

0.50

OZ

1821529

Shallot Peeled Fresh

Sys Nat

1.00

OZ

6935464

*Cream Heavy 40% Esl Stabilize

Whlfarm

2.00

OZ


Quality •Variety•Profitabilty

• Made with 100% Durum Semolina for outstanding performance • Holds its shape better while maintaining “bite” or “al dente” qualities longer • Has a bright appearance when dry or cooked, for outstanding plate appeal • Will hold refrigerated for up to one week, when cooked properly • Never gummy or sticky • 100% guaranteed with the SYSCO Quality Assurance Seal

Beat Inflation & Power Up your Profits with

Stuffed Ornamental Pumpkins Baby roasted ornamental Pumpkins stuffed with a variety of colorful fall vegetables roasted and glazed with maple brown sugar syrup

Veal Meatball Trottole

Cost Analysis

Price Cost Profit

Plate/ Serving

$17.99 5.38 $12.61

%

29 71

6480273

Veal Ground Meat Ball 1 Oz

Marcho

6.00

Ea

5926910

*Butter Solid Unslt Usda Aa

Whlfarm

2.00

Tb

7909825

Oil Olive Extra Virgin

Primio

1.00

Tb

4842980

Tomato Cherry Ital

Lavalle

2.00

Oz

7975374

Arugula Baby Wild Frsh

B&W

1.00

Oz

7071216

Cheese Blend Caesar Shaved

Belgio

2.00

Oz

4345542

Wine Cooking Sauterne

Sys Cls

2.00

Oz

1679919

Basil Fresh

Packer

1.00

Tb

1680040

Thyme Fresh

Packer

1.00

Ts

0637191

Pasta Trottole

Labella

6.00

Oz

5954755

Glace Demi Veal Elite

Culinrt

2.00

Oz


Recipes From Chef Ref & Tabletop Pepper Encrusted Bistro Filet and Shrimp over Fettuccini Au poiv Bistro Filet and Grilled Shrimp over Fettuccini nests drizzled with a bourbon pepper sauce. Submitted by John Tritone Sysco Boston

No. of Servings: help Original recipe yield is 1 serving(s). Ingredients  4 Oz. – beef chuck teres major peeled  2 ea. – U/6 Shrimp  2 ea. – Joseph's Fettuccini Nests  1 Oz. – McCormicks Cracked Black Pepper  2 Oz. – Boneworks Classic Demi Glace  1 Oz. – Bourbon  1 Oz. – Heavy Cream Instructions 1. Pan Sear Pepper encrusted Bistro Filets and Grill the 2 shrimp. 2. Place fettuccini nests into hot water (not boiling, they will unravel) 3. Add bourbon to bistro filet pan and deglaze, add demi glace and heavy cream.

Bistro Tender Au Poivre Pan Seared Bistro Tender encrusted in cracked blackpepper and served with roasted butternut squash and sauteed forest mushrroms. Submitted by John Tritone Sysco Boston

Ingredients  6 Oz. – beef chuck teres major choice peeled  1 Oz. – cracked black pepper  4 Oz. – peeled butternut squash  3 Oz. – Forest mushroom blend  2 Oz. – Boneworks Classic demi glace Instructions 1. Cut peeled butternut into cubes, season and roast in the oven at 350 degrees 2. Portion Teres Major into a 6 ounce bistro filet and encrust with crakced black pepper. 3. in a hot saute pan with olive oil, pan sear till desired doneness, add bourbon and deglaze the pan, when alcahol is burned off add an ounce of heavy cream and make a sauce. 4. sautee mushroom till fork tender and add demi glace


Chef’s Harvest Recipes Crabcake Florentine

Cost Analysis

Price Cost Profit

Plate/ Serving

18.99 4.85 14.14

%

25.54 74.46

8305536

Crab Meat Special Past Asia

Seawngs

5992474

Mayonnaise Real 1756

Sys Sup

3602976

Egg Shell Lg White Past Usda A

Whlfarm

1679919

Basil Fresh

Packer

4552840

*Salt Granulated Plain

Sys Cls

4064986

Mustard French Whl Grain Tin

Intlimp

4313235

Bread Crumb Italian

Progrso

1019108

Flour All Purp

Goldmdl

4345542

Wine Cooking Sauterne

Sys Cls

5926910

*Butter Solid Unslt Usda Aa

Whlfarm

7412596

Lemon Fresh

Sys Imp

2282234

Spinach Chopped Iqf

Sys Cls

1.00 4.00 2.00 1.00 1.00 1.00 0.50 0.50 2.00 1.00 1.00 3.00

LB OZ EA GM TS TS CP CP OZ OZ EA OZ

Scallop Gobetti

Cost Analysis

Price Cost Profit

Plate/ Serving

17.99

%

61 39

2490035

*Scallop Iqf Wtr Add 30/40 Imp

Portbty

7.00

OZ

5926910

*Butter Solid Unslt Usda Aa

Whlfarm

0.50

OZ

6651020

Garlic Whl Pld

Sys Nat

1.00

TS

7288091

Brussel Sprout

Nonparl

4.00

OZ

0952131

Pasta Gobetti

Labella

3.00

OZ

1680032

Tarragon Fresh

Packer

1.00

GM

4064986

Mustard French Whl Grain Tin

Intlimp

1.00

TS

6935464

*Cream Heavy 40% Esl Stabilize

Whlfarm

2.00

OZ

5495460

Bread Crumb Japnse Crse Panko

Sys Cls

0.50

OZ

5649769

Cheese Gruyere De Comte

Murrays

1

OZ


Roast Pork Flat Iron

Cost Analysis

Plate/ Serving

Price Cost Profit

0376521

Pork Flat Iron

Bch Prm

8.00

OZ

7909825

Oil Olive Extra Virgin

Primio

1.00

OZ

5540382

Nut Hazel Chopped

D'allas

1.00

OZ

5954755

Glace Demi Veal Elite

Culinrt

2.00

OZ

4345542

Wine Cooking Sauterne

Sys Cls

2.00

OZ

8431353

Potato Fingerling Asst

Packer

4.00

OZ

1967371

Bean Green Haricot Vert Ext Fn

Bonduel

2.00

OZ

%

17.99 5.95 12.04

33 66.92

Yam Casserole Serves 16

Cost Analysis

Price Cost Profit

Cost Analysis

Price Cost Profit

Plate/ Serving

3.99 1.41 2.58

Plate/ Serving

6.99 1.80 5.19

%

35 64

%

26 75

4113148

Yam Whl Fcy 30/40 Ct

Sys Imp

2.00

EA

3602976

Egg Shell Lg White Past Usda A

Whlfarm

4.00

EA

5285267

Spice Cinnamon Ground

Imp/Mcc

1.00

TS

5228887

Spice Ginger Ground

Imp/Mcc

0.50

TS

6040760

*Salt Kosher

Sys Cls

1.00

TS

2515658

Cheese Cream Soft Deli-Styl

Bbrlimp

0.50

CP

4782694

*Sugar Granulated Extra Fine

Sys Cls

0.50

CP

6371973

Honey Orange Blosm

Moonshi

0.75

CP

4645362

*Pecan Half Fcy

Sys Imp

1.50

OZ

3637345

Apricot Dried Turkish Whole

Intlsup

4.00

OZ

5926910

*Butter Solid Unslt Usda Aa

Whlfarm

2.00

OZ

5230040

Extract Vanilla Pure

Imp/Mcc

1.00

TS

Peach Strudel 1024348

Peach Sliced Iqf

Sys Imp

1.00

EA

5926910

*Butter Solid Unslt Usda Aa

Whlfarm

8.00

OZ

5285267

Spice Cinnamon Ground

Imp/Mcc

2.00

TB

5228887

Spice Ginger Ground

Imp/Mcc

1.00

TS

4782694

*Sugar Granulated Extra Fine

Sys Cls

0.50

TS

7412596

Lemon Fresh

Sys Imp

0.25

CP

5230040

Extract Vanilla Pure

Imp/Mcc

1.00

EA

6040760

*Salt Kosher

Sys Cls

1.00

TS

4073441

Corn Starch

Sys Cls

0.50

TS

7102205

Cherry Dried

Sys Imp

1.00

TS

7412604

Orange Fresh

Sys Imp

1.00

OZ

1019108

Flour All Purp

Goldmdl

1.00

EA

1315555

Dough Puff Pastry Sheet 10X15

Dimitri

1.00

EA

5380142

Ice Cream Butr Pecan

Whlfcls

1.00

EA


Carving Station


Recipes From Chef Ref & Tabletop

Pan Seared Salmon with Spinach, Leek and Mushroom Pan-seared salmon filet atop fres h sautéed spinach mixture served with pearl couscous and roastedvegetables. Submitted by Peter Burke Sysco Minnesota

No. of Servings: help Original recipe yield is 1 serving(s). Ingredients  1 ea. – 6oz. Salmon filet (8496341 - PORTSIM - SALMON ATLANTIC PORTION SKLS 6 OZ NOR)  4 Oz. – Pearl couscous (supc #6568399)  2 Oz. – Fresh spinach leaves  1 Oz. – Leeks, sliced  1 Oz. – Mushrooms, sliced  1 Oz. – Shallots, sliced  1 Oz. – Butter  1 Oz. – White wine Instructions 1. Dust salmon in flour and pan sear in sauté pan. Keep warm. Heat pearl couscous following directions and keep warm 2. In sauté pan, melt butter, add shallots, leeks, mushrooms and sauté for a couple of minutes. add spinach, white wine and finish cooking. 3. To plate: Place some spinach mixture on plate, top with salmon and top with remaining spinach. Timbale pearl couscous and arrange on plate. Garnish and serve.

Jerk Shrimp and Mango Salad A spicy and sweet entrée salad for the hot summer months Submitted by Graham Duncan Sysco Baltimore

No. of Servings: help Original recipe yield is 1 serving(s). Ingredients  6 ea. – 21/25 shrimp (2292480 - PORTBTY - SHRIMP TGR P&D RAW TLON 21/25)  1 Tbl. – Caribbean jerk spice  2 Oz. – Mango, diced  4 Oz. – Baby lettuce mix  2 Oz. – Caribbean mango dressing Instructions 1. Skewer the shrimp on a bamboo skewer, marinate with jerk spice and vegetable oil and grill until cooked through. 2. Toss the diced mango with the mango dressing and baby greens. 3. Pile salad in the center of a dinner plate and top with shrimp skewer.

My Favorite Recipes Please wait…


Fall Salads Crispy Duck over Crimson Spinach

Extra Crisp Duck leg tossed in a spicy orange glaze over vibrant crimson spinach with tomato, red onion, candied pecans and soy balsamic vinaigrette

Heirloom Tomato Caesar Salad

Sliced heirloom tomatoes, with fresh baby kale & arugula, with parmesan bacon crisps & cracked pepper medley with classic Caesar drizzle

Sweet Potato Shrimp Salad

Sweet potato tempura shrimp over mixed Arcadian lettuces with tomato, grilled bell peppers & shaved fennel drizzled with honey almond vinaigrette

Crispy Calamari Salad

Crisp calamari tossed with roasted red & yellow tomatoes, caramelized shallots, and grilled baby zucchini over Arcadian lettuce wedges with Mediterranean vinaigrette


Roasted Root vegetable Medley Sweet potato, Turnip, Yukon Gold, Beets, Carrots, red Onion, Rutabaga, Parsnip, Butternut Squash 1� Cubes roasted in olive oil, fresh herbs, and white balsamic

Roasted Butternut Squash & Candy Cane Beets

Slow roasted butternut squash with shaved candy cane beats, mandarin oranges, toasted pumpkin seeds, crumbled goat cheese & watercress drizzled with maple Dijon vinaigrette


Supplies

PartyPlate ™ delivers a unique dinnerware solution with the plate, side compartments, napkin/stemware holder and cutlery all in one

#8470919 48 Black-Party Plate All in One Convience Plate #8481042 48 Clear- Party Plate All in One Convience Plate

1503064 Splendid Tree Placemat, 901-ECO400, 2-sided, Printed on 100% Recycled Paper, © EBD 10" x 14" 1,000

Available from Sysco® Central Warehouse


Chef's Table Inflation Beaters