New Recipes from Chef Candace Hilger

from Execu tive Ch ef Canda ce Hilg er

AHI POKE

with pickled cucumber salad

INGREDIENTS 1lb. ¼ cup ½ ea.

1 oz. ¼ oz.

1 tsp.

#2890216 #3274455 #6297594 #7350788 #3997396 #2473132

N COAST POKEKNG CASASOL SYS NAT KOPPERT IMP/MCC

Pickled Cucumber Salad 1 ea. #7223878 PACKER 1 cup #5872353 JADE MT 1 Tbsp. #7997208 HUYFONG ½ cup #2926727 SYS CLS

TUNA LOIN YELLOWFIN #2+ SKNLS (diced) SAUCE HAWAIIN POKE & MARINADE AVOCADO HASS FRSH HLV INDW HPP (diced) ONION GREEN ICELS GREEN MICRO WASABI SPICE SESAME SEED WHL WHITE

CUCUMBER ENGLISH FRSH VINEGAR RICE SEASONED SAUCE CHILI SRIRACHA SUGAR GRANULATED XFINE CANE

DIRECTIONS • In a clean bowl, add diced ahi, poke sauce, green onions, avocado and sesame seeds.

• Toss well and let stand for 15 minutes to fully combine flavors.

• In a pot, heat rice vinegar, sugar, sriracha sauce and bring to a boil. Once sugar is dissolved, pour over English cucumbers and allow to cool.

• In a bowl, add pickled cucumbers to the bottom, top with ahi poke, and garnish with micro wasabi.

POPCORN SOUP INGREDIENTS 1 cup 1 cup ½ cup 2 qt.

1 Tbsp.

2 tsp.

24 oz.

1 Tbsp.

1 qt.

#4068227 #5905013 #5926928 #4828554 #4002994 #5229455 #1435221 #5229265 #4084960

SYS CLS SYS NAT WHLFCLS WHLFCLS SYS CLS IMP/MCC SYS CLS IMP/MCC KNORR

POPCORN KERNEL YELLOW ONION DICED 3/8 YEL BUTTER SOLID SALTED NON USDA CREAMER HALF & HALF ESL SALT GRANULATED IODIZE ROUND SPICE PEPPER WHITE GROUND CORN WHL KERNEL GR A P SPICE PARSLEY FLAKE SOUP BASE VEG ULTM GF (see label to create 1 quart of broth)

DIRECTIONS • In a clean pot, add oil, onion and popcorn kernels. Pop the popcorn until done, pay special attention not to burn.

• Add remaining ingredients and allow to simmer, about 20 minutes.

• With a buerre stick, puree soup. Run soup through a strainer and allow uncracked kernels to be removed.

• Place in desired serving bowl and garnish with popped corn.

Shredded Kale BEET SALAD INGREDIENTS 4 oz.

1 oz.

2 oz.

1 oz.

2 oz.

#1895764 PACKER KALE FRESH GRN SHRD 1/8 SEPCOL #7516853 OCNSPRY CRANBERRY DRIED & SWEETENED #4424729 SYS IMP BEET RED PLD & COOKED (sliced) #4645511 SYS CLS ALMOND BLANCHED SLIVERED RAW White Balsamic Vinaigrette (see recipe below)

White Balsamic Vinaigrette 1 cup #6623870 WHT SIN 2 oz. #1821529 SYS NAT 2 Tbsp. #3255767 GREY P 1 cup #3292780 SUSTAIN 1 tsp. #5229455 IMP/MCC 1 Tbsp. #4002994 SYS CLS ½ cup #2926727 SYS CLS

VINEGAR BALSAMIC WHT SHALLOT PEELED FRESH MUSTARD DIJON PLS OIL SALAD SUNFLOWER NONGMO ZTF SPICE PEPPER WHITE GROUND SALT GRANULATED IODIZE ROUND SUGAR GRANULATED XFINE CANE

DIRECTIONS • Dressing: in a blender, add vinegar, shallots, mustard, white pepper, sugar, and salt. Puree for about 1 minute until sugar is dissolved and fully combined.

• Slowly add oil until fully emulsified and incorporated.

• In a large bowl, add shredded kale, dried cranberries, almonds and beets. Toss and serve.

Crispy SHORT RIBS INGREDIENTS 1 lb. ½ cup ½ cup 2 sprigs 4 oz. ½ oz.

#6335485 #5989249 Red Wine #1794858 #3009998 #0671677

CAB MINOR

BEEF CHUCK SHORT RIB CKD BNLS SAUCE DEMI GLACE CONC NO COOK

PACKER SYS CLS SYS IMP

ROSEMARY FRESH POTATO CKD MASHED YUKON GOLD CHEESE BLUE CRUMBLES

DIRECTIONS • In a clean sauce pot, add one sprig of rosemary, and red wine, allow to reduce by half, add demi and bring to a boil to combine flavors.

• Cut short rib into 1 inch cubes and drop into a pre-heated 350° fryer, and cook for about 3 minutes until heated through and crispy on the outside.

• Serve over heated mashed potatoes topped with demi and crumbled blue cheese.

• Garnish with remaining rosemary sprig.

Honey HARISSA SHRIMP INGREDIENTS 1lb. ¼ cup 2 tbsp.

1 tbsp.

4 ea.

#4767400 #5846714 #2176941 #4361432 #2102509

Kaffir Lime Crema 1 cup #1643212 1 Tbsp. #6230213 1 Tbsp. #2219095 1 tsp. #2175168 ½ tsp. #7412570

N COAST AREZZIO D'ALLAS SYS CLS HANGARD

SHRIMP RAW NKD P&D T/ON 16/20 OIL OLIVE EXTRA VIRGIN ITALY SEASONING SPICE HARISSA BLEND HONEY PURE CLOVER GR A JUG SKEWER BAMBOO 6

WHLFCLS PACKER SYS NAT D'ALLAS SYS IMP

CREAM SOUR ACIDIFIED BASIL FRESH HERB CILANTRO CLEAN WASH FRESH HERB SPICE LIME KAFFIR LEAVES GRND LIME FRESH (zest from lime)

DIRECTIONS • In a clean bowl, add olive oil, harissa powder, honey and mix well. Toss defrosted shrimp and allow to marinate for about 1 hour.

• Place shrimp on a skewer and grill until done.

• For the crema sauce, combine all ingredients in a bowl, and serve alongside shrimp.

Raspberry Lemonade POT DE CREMA

INGREDIENTS Lemon Pot de Crème: 1 cup #4714677 1 ea. #2252054

RICHS SYS CLS

Raspberry Pot de Crème: 1 cup #4714677 RICHS 2 Tbsp. #2826008 CAP FRT

CREME BRULEE MIX LEMON CHOICE FRESH (juiced and zested)

CREME BRULEE MIX PUREE RASPBERRY FRZN

Garnish: #0154755 #0118210

RICHS DOBLA

TOPPING WHPD WITH CRM ON TOP CANDY LEMON SLICES LG

DIRECTIONS • Lemon pot de crème: bring crème brulee mix to a boil, stir in lemon zest and juice, and pour into desired serving container, allow to fully set.

• Once fully set, repeat the process with the raspberry pot de crème mix and gently pour over top.

• Allow to set. Once set, garnish with whipped cream and candied lemon.

LET’S GET COOKING with Candace

Sysco Eastern Maryland is proud to announce the newest member of our elite culinary team, Executive Chef Candace Hilger. Chef Hilger is a graduate from the California Culinary Academy in San Francisco, California and has worked in the restaurant industry for over 10 years. She understands your needs and challenges, having worked in numerous roles throughout restaurants including waitressing, managing, consulting, and as chef. She started her career at Twenty 88 Wine Bistro in Camarillo, California as a chef and operator, and also earned her Sommelier Certification. Her restaurant experience also includes Firestone-Walkery Brewery in Paso Robles, Nordstroms Cafe/Blue Stove, La Grande Cafe in San Francisco and Steamers of Pismo. Chef Candace Hilger brings a vast knowledge of beer and wine pairings with her from the west coast, along with her incredible talent and expertise.

Outside of the kitchen, Candace has a passion for working with children and teaching culinary skills to kids and adults alike. She has brought her sweet dog “Dakota” all the way from California to her new home on the Eastern Shore, where she is enjoying our beaches and local attractions. She also has a love of big trucks, football and all types of music!

Schedule your visit today! Meet Chef Candace Hilger and discuss any needs that you may have for your establishment. Sit for a private consultation with Candace and the rest of our team to develop new items for your menu, solve problems in your restaurant or just get a few new ideas!

Sign up now before her calendar is full! We can’t wait to see you!

To schedule your private culinary consultation, contact your Marketing Associate or Program Account Executive for available dates and times.

Appointments are available Monday through Thursday at 10 AM and 2 PM • Friday at 10 AM Sysco Eastern Maryland

33239 Costen Road • Pocomoke, MD 21851 www.syscoeasternmd.com