Catering For the Season

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FoodO C T O B E R 2 0 1 4

Sysco Connecticut 100 Inwood Road, Rocky Hill, CT 06067 www.syscoct.com

CATERING

Seasonfor the

2Contact your Sysco Sales Associate for more information.

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Make the Holidays Extra Special with

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Unique & Flavorful Imported Products from Around the World

Ch eers!

3Contact your Sysco Sales Associate for more information.

www.eiltd.com

Make the Holidays Extra Special with

Contact ywww.eiltd.com

Unique & Flavorful Imported Products from Around the World

Ch eers!

Welcome and thank you for attending our 2014 Fall Showcase. We have designed this show for you, our most valued customer. We are excited with this event as we have been listening to your feedback and we keep evolving our showcases to help our customers make more money and be even more successful. Hopefully you will notice that this show is like none other as it is unique to our industry. We focused our energies not only creating new ideas and trends but in giving you a platform to implement these opportunities quickly.

With the many changes in culinary trends we found it necessary to construct an interactive show for your benefit. Please take the time to engage in our 24 new and exciting menu options included in this booklet, as well as the 20 recipes in the Pub & Comfort Food booklet. We tried to create something for everyone in our industry to experience.

Now here is how this works. We are offering you a very valuable tool to quickly feature the selected solutions at your own location. As you tour the show, please review this Recipe/Profitability booklet for your favorite recipe ideas. Locate these recipes in the rooms indicated in the recipe description and discuss the profit options with each representative.

There will be a lot of other new and interesting trends at the Showcase as well. For the numbered recipes in our book we have enclosed a worksheet for you to build your own features/specials from the many menu ideas we are showcasing. Tell us what you want and we will produce 50 copies of a personalized Slugger/Special sheet for you at no cost to you! This will help show you the power of this valuable marketing tool, as we will design it to meet and exceed your expectations! We will furnish profitable menu solutions and give you a fantastic vehicle to deliver those solutions to your customers. It’s truly unique to our industry! Again, we are excited to present to you our 2014 Fall Showcase. We hope you enjoy the experience and as always we appreciate your business! Thank you for joining us.

Your Friends at Sysco Connecticut

4

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Seared Sea Scallop with Sweet Pea CoulisSeared local sea scallop served on crisp potato cake with sweet pea and chive puree. Recipe found in the “Small Plates” Room.

Steak Roulade

Th in sliced Certifi ed Angus Beef® steak rolled with whipped honey goat cheese, crisp bell pepper and chocolate mint. Recipe found in the “Entree” Room.

CABERNET SAUVIGNONFlavors: bell pepper, green olive, herb, cassis, black cherry

SAUVIGNON BLANCFlavors: Grass, herb, citrus, pineapple, peach

PROFIT: $5.60

Serves 6Ingredients:3 oz beef chuck fl at iron CAB #8085782 oz cheese goat hny log frsh montchv #85911601 oz pepper red bell imp fresh packer #15955451 gm mint fresh packer #1794833

Recipe Instructions:1. Season fl at irons and roast to medium rare. Allow meat to cool. 2. While meat cools, whip cheese in mixer or with hand held until

soft and fl uff y. Fill piping bag with soft cheese, set aside and keep soft , do not refrigerate.

3. Slice pepper into thin julienne strips and keep cold until ready to make roulades.

4. Prepare mint by cutting into chiff onade and keeping cold and crisp until ready to assemble.

5. Slice meat thin, approximately 1/8", across the grain to make strips that are pliable and easy to roll.

6. Curl steak strips into bite sized rosettes facing up on a platter. 7. Pipe a small amount of cheese in the center of the rosette,

allowing the cheese to emerge to the top. Stick a crisp pepper string in the middle of the roulade as a garnish as well as some mint along the top.

Serves 5Ingredients:5 ea scallop sea dry 15/25 usa portfsh #10367445 ea potato pancake mini babycake mccain #73834822 oz pea green petit gr a p sys imp #64099401 oz cheese cream sys imp #11/4661 gm chive fresh packer #6243067

Recipe Instructions:1. Season and sear scallops in a skillet for approx. 1½–2 minutes on

each side. Set aside to cool.2. In a processor, whip cream cheese and peas until smooth, season

to taste.3. Fry pancakes in fryer until crisp and golden.4. To fi nish, pipe a teaspoon of pea cream on potato and top with

seared scallop. Garnish with chive.

Suggested Sell 7.99Raw Cost 2.39 PROFIT: $6.84 Suggested Sell 10.99

Raw Cost 4.15

21 22

Serves 6Ingredients:6 ea shrimp wht p&d tlof 26/30 portbty #67391531 oz cucumber english fresh packer #11849101 oz tomato 1 layer 6x6 sys imp #13913 1 gm dill baby frsh packer #34516061 oz olive kalamata pitted intlimp #54297661 oz dressing yogurt feta ref maries #26921661 ea tortilla corn yel 6 frsh casasol #2284101

Recipe Instructions:1. Season and grill shrimp until cooked. Set shrimp aside.2. Cut cucumber, tomato and olives into small dice and transfer

to a mixing bowl. Dress and season vegetables with dill and dressing.

Serves 8Ingredients:2 oz duck breast skon raw maplelf #35979783 oz bread batard rustic frch trioven #19020651 oz fi g dried calimyrna intlsup #37465341 oz olive kalamata pitted intlimp #54297661 oz cheese goat hny log frsh montchv #85911604 oz vinegar balsamic colvita #2744431

Recipe Instructions:1. Cut batard into thick slices for crostini. Butter, season and toast

crostinis, set aside.2. Season duck breast. Heat a skillet on medium heat. Place breast

in the skillet and sear moderately for 2 minutes. Place duck in 350ºF oven for 6 minutes. Remove from the oven, fl ip, and sear on medium heat for additional 2 minutes. Set aside to rest.

3. In a small pot, simmer fi gs, vinegar and olives until reduced to a light syrup. Puree sauce.

4. Build canapés by spreading goat cheese on crostini, adding sliced duck breast and topping with fi g sauce.

Greek Shrimp Tostada Grilled shrimp served with a salad of cool cucumber, tomato, dill, olives and feta yogurt dressing on a crunchy corn tortilla round. Recipe found in the “Small Plates” Room.

Duck Breast CanapéRoasted duck breast sliced thin on buttered artisan crostini with sweet and salty blackberry-olive chutney. Recipe found in the “Entree” Room.

PROFIT: $6.78 Suggested Sell 8.99Raw Cost 2.21PROFIT: $7.47 Suggested Sell 10.99

Raw Cost 3.52

6

PINOT NOIRFlavors: Tomato leaf, beet root, pale cherry, blackberry, cola, plum

CABERNET SAUVIGNONFlavors: Bell pepper, green olive, herb, cassis, black cherry

23 24

1/100CNT SAUSAGE PZZ PUFF #3142827

1/100CNT SHRIMP CASINO FILO ROLL #2744405

5/20CNT PEPPER RED RSTD CRM FILO

#3142785

4/25CNT SMOKEY GOUDA ARANCINI#3143244

100/1 OZ CHICKEN LEMONGRASS SATAY

#1278567

4/25CNT CHICKENMARRAKESH SKEWR

#3143264

4/25CNT CHICKEN BAC WRAP JALP #3142799

New Hors d’Oeuvres from Milmar

New Hors d'Oeuvres from

7

Available in the “First Course” Room.

88

CHARDONNAYFlavors: Green apple, citrus, pineapple, papaya


PROFIT: $5.85 PROFIT: $6.96

Serves 10Ingredients:1 lb squash butternut peeled fresh packer #13132382 oz onion yellow colssl frsh ctn sys imp #88775401 oz butter solid unslt usda aa whlfarm #59269102 ea apple gldn del wa xfcy frsh packer #28987792 oz cream heavy 40% butter fat farmcow #20400271 tb cheese crème fraiche packer #73867091 ts extract almond imitation bkrsimp #97865422 oz almond blanched sliced sys cls #5963848½ ts spice cinnamon ground imp/mcc #52852671 ts spice ginger ground imp/mcc #5228887

Recipe Instructions:1. Chop squash and transfer to a soup pot. 2. Peel and chop apples and onions, add to the pot.3. Add enough water to cover fruit and vegetables, bring to a boil

then reduce to a simmer.4. Simmer the soup for 45 minutes or until squash is tender. Season

soup with cinnamon and ginger. Melt in butter and puree soup.5. Toast almonds in the oven and set aside.6. Whisk together crème fraiche and cream with almond extract. 7. Season soup to taste with salt and pepper. Serve soup in mini

pilsner glasses, garnish each one with cream and top with toasted almonds.

Serves 12Ingredients:3 oz mushroom whl wldbnch blnd cult packer #3254491 cp mix pancake btrm trdtnl cmplt bkrscls #49483371 gm chive fresh packer #62430673 oz cheese crème fraiche packer #73867091 oz cheese parm imp/dom blend grtd arezzio #20399641 ts spice onion granulated imp/mcc #52291091 ts spice garlic granulated imp/mcc #52288201 gm dill baby frsh packer #34516061 ts sauce worcestershire sys cls #7894¼ ts sauce hot sys cls #57281911 gm oil truffl e wht frch spray dalasog #8829796

Recipe Instructions:1. Prepare Boursin by mixing crème fraiche, Parmesan, onion, garlic,

dill, Worcestershire and hot sauce. Transfer cheese to piping bag. 2. Prepare pancake batter according to instructions and set aside.3. Cut mushroom variety into thin slices small enough to fi t on a

mini pancake once sautéed. Sauté mushrooms in butter until limp and fragrant. Season mushrooms and set aside to keep warm.

4. Make 1–2" diameter blini pancakes on griddle and place on serving platter. Pipe a dime sized amount of Boursin onto blinis and top with sautéed mushrooms. Garnish with chopped chive and spray with truffl e oil.

Suggested Sell 7.99Raw Cost 2.14


Wild Mushroom Blini with Boursin & Truffl e SpritzSavory blend wild mushroom blinis capped with creamy herb Boursin and white truffl e spritz. Recipe found in the “First Course” Room.

Butternut Squash and Almond Soup SippersVelvety butternut squash broth with a creamy toasted almond fl oater served in a petite pilsner. Recipe found in the “First Course” Room.


25 26



PROFIT: $6.32 PROFIT: $6.47

Ingredients:3 oz lettuce fresh arcadn hvst clsc sys nat #11320401 oz cheese blue crumbles sys imp #84953891 ea pear anjou d #1 fresh packer #12801891 oz cucumber english fresh packer #11849102 oz dressing vinaigrette apple marzeti #1384466½ ts seasoning rub chipolte cinamon lawrys #84881501½ cp pumpkin seed pepitas intlimp #36370551 tb butter solid unslt usda aa whlfarm #5926910½ ts baking soda sys cls #49505981 cp sugar granulated extra fi ne sys cls #4782694½ cp syrup pancake & waffl e sys cls #41860861 tb extract vanilla imit sys cls #5239397

Recipe Instructions:1. To make pumpkin brittle: Greese a cookie sheet or sheet pan.

Dissolve baking soda into vanilla and set aside.2. In a sauce pan, stir together and slowly heat ½ cup water, sugar,

butter and syrup. Bring to a boil and cook until temp reads 325ºF.3. Remove from the heat and stir in vanilla, mixture will bubble. Im-

mediately stir in pumpkin seeds. Pour mixture into prepared pan.4. Allow brittle to cool for at least 1 hour before breaking into pieces.5. To make salad: Cut vegetables and fruit for salad. Place salad

ingredients in a bowl to toss.6. Mix chipotle seasoning with dressing.7. Transfer salad to serving bowl,

garnish salad with brittle and dress.

Ingredients:1 ea lettuce bibb hydro fresh packer #15053612 oz beet fresh gold w/o top frsh packer #51619301 oz radish red frsh sys imp #6894232½ oz raisin seedless golden sys imp #58377031 oz cheese goat hny log frsh montchv #85911602 oz dressing raspberry wild marzeti #5790340

Recipe Instructions:1. Blanche or roast beet to desired tenderness. 2. Tear bibb lettuce, cut vegetables to desired size. 3. Arrange ingredients in a serving bowl and dress with raspberry

vinaigrette.



Golden Butter & Beet SaladTender bibb lettuce (hydro), roasted golden beets, sliced heirloom radishes, golden raisins and honey goat cheese. Recipe found in the “First Course” Room.

Arcadian Foliage SaladArcadian greens, pumpkin seed brittle, bleu cheese, grilled pears and cucumber with spiced apple vinai-grette. Recipe found in the “First Course” Room.

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27 28

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Riesling is a crisp, clean wine with green ap-ple, pear and lime fl avors. Riesling pairs nicely with spicy foods, poultry and pork. Try it with Th ai food.

Pinot Gris typically makes rich wines marked by a bit of spice. Sample either style with seafood and pasta dishes, vegetarian food and poultry.

Champagne Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. Th at makes them extra-refreshing when served with salty foods.

Chablis Light seafood dishes seem to take on more fl avor when matched with equally delicate white wines, such as Pinot Grigio or Arneis from Italy or Chablis from France.

Libbey® Briossa Balloon Wine Glass 18 oz (Case of 12)

# 7371935

Libbey® Briossa Wine Glass 16 oz (Case of 12) # 0252787

White Wines

Sauvignon Blanc Tangy foods won’t over-whelm zippy wines like Sauvignon Blanc, Vinho Verde from Portugal and Verdejo from Spain.

Other Whites

Chardonnay Chardonnays from California, Chile or Australia—are delicious with fi sh like salmon or any kind of seafood in a lush sauce.

Available through Supplies on the Fly.

11

Sangiovese is the wine grape that makes Chianti, a tremendous food wine with fl avors and aromas of cherries and rose petals.

Nebbiolo is the grape variety that makes Barolo and Barbaresco, the noble (and pricey) red wines of the Piedmont region of Italy. With age, fl avor notes of plums and cherries are enhanced by fl avors of smoke, tar and roses.

Malbec is a star in Argentina, where it produces inky wines with an attractive smoke and leather quality. It also stands out in Cahors in southern France.

Pinot Noir Recipes made with ingredients like mushrooms and truffl es taste great with reds like Pinot Noir.

Syrah Malbec, Shiraz and Côtes-du-Rhône are big and bold enough to drink with foods brushed with heavily spiced barbecue sauces.

Libbey® Briossa Red Wine Glass 19.75 oz

(case of 12)# 1192351

Tempranillo is a famous grape of Spain, where it is used in wines of the Rioja and Ribera del Duero regions.

Gamay makes the fresh and fruity, raspberry-fl avored wines of the Beaujolais region of Burgundy.

Zinfandel has found its home in California, where it produces big, fruity, oft en spicy red wines.

Wine Notes by Carl Hanson.

Other Reds

Bordeaux California Cabernet, Bordeaux and Bordeaux-style blends are terrifi c with steaks or chops: Th eir fi rm tannins refresh the palate aft er each bite of meat.

Red Wines

BurgundyTh e great Burgundies, both red and white, are un-blended wines made from a single grape variety. Th e grapes used are:Pinot Noir (red wines) and Chardonnay (white wines).

Available through Supplies on the Fly.

1212



Ingredients:3 ea scallop shell half n/roe 30-40 prfnd #26759122 oz lobster meat ck-ckl blend 38% portprm #14887392 ea bread white cntry btrmilk 14s bbrlcls #6279426½ cp cracker ritz crshd nabisco #43219722 tb butter solid unslt usda aa whlfarm #59269102 oz onion yel super clsl frsh ctn sys imp #88773831 oz celery fresh sys imp #11206 1 tb seasoning rub old bay mc corm #62278151 gm basil fresh packer #17948822oz pasta capellini 10 in labella #48629673 oz tomato plum ital primio #81444771 tb spread garlic arezzio #5975016

Recipe Instructions:1. In a small pot, melt butter and simmer fi nely diced onions and

celery for 2 minutes. Remove from heat.2. Chop bread into cubes and place in a mixing bowl with crushed

crackers. Add lobster meat to mix.3. Season bread mixture with Old Bay, add butter mix to the bowl

and mix to incorporate.4. Mound stuffi ng on scallop shells. Bake in 350ºF oven for 12 min.5. Heat garlic spread in a pan and add red onion. Sauté for 2

minutes. Deglaze with wine and simmer 1 minute.

6. Add tomato to the pan and cool additional 1 minute. Stir in pasta.

Ingredients:6 oz sausage chicken ital rope longini #8699863 oz pasta fettuccine plain frsh lilly’s #5466732 oz pepper assorted tri-color packer #11214742 oz onion red fresh jumbo sys imp #10946632 oz cream heavy 40% butter fat farmcow #204 271 oz butter solid unslt usda aa whlfarm #59269102 oz cheese parm imp/dom blend grtd arezzio #20399642 ts seasoning rub chipolte cinamon lawrys #84881502 oz wine cooking sauterne sys cls #4345542

Recipe Instructions:1. Roast chicken sausage in the oven until done. Cut rope sausage

into slices.2. In a skillet, sauté peppers and onions in oil for 3 minutes. Add

chicken sausage to the skillet.3. Deglaze skillet with wine. Add in cream, butter and seasoning.

Simmer for 1 minute.4. Boil fettuccini until done and add to the skillet. Add hot water to

the pan if necessary. 5. Stir in cheese and serve.

Lobster Stuffed Sea ScallopsRoasted scallops on the half shell with chunks of fresh lobster meat, fresh herbs, onion and breadcrumbs over angel hair pasta with plum tomato, garlic, basil and white wine. Recipe found in the “Small Plates” Room.

Chicken Sausage & Fettucini with Spiced CreamRoasted “Longhini” chicken sausage, bell peppers and red onions over fettuccini with chipotle cinnamon cream. Recipe found in the “Entree” Room.

PROFIT: $15.81 Suggested Sell 19.99Raw Cost 4.18PROFIT: $8.19 Suggested Sell 10.99

Raw Cost 2.80

29 30

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Ingredients:1 ea steak chuck fl at iron CABbhnp #52622071 tb seasoning rub hick & molasses chrcrst #50261451 oz glace demi veal elite culinrt #59547551 tb spice pepper black coarse grnd imp/mcc #52292811 oz sauce worcestershire sys cls #78941 oz butter solid unslt usda aa whlfarm #59269103 oz potato fi ngerling asst packer #84313532 oz shallot whl peeled fresh sys nat #24158591 oz spinach baby frsh sys nat #8474538

Recipe Instructions:1. Rub hickory seasoning onto fl at iron steak.2. Toss potatoes in oil and salt. Roast potatoes at 350ºF for 25

minutes. Remove and set aside.3. While potatoes roast, grill steak on prepared grill to desired

doneness, approximately 4 minutes on each side for medium rare.

4. In a small sauté pan, heat demi, butter and Worcestershire sauce until bubbling. Season with peppercorn, remove from the heat and keep warm.

5. In a skillet, sauté sliced shallots in oil until limp and slightly browned. Wilt in spinach, season.

Ingredients:6 ea pasta ravioli shmp scampi carlas #62118354 oz mussel cultivated live frsh packer #65034033 ea clam littleneck fresh packer #14106792 tb spread garlic arezzio #59750162 oz wine cooking sauterne sys cls #43455422 oz tomato cherry ital lavalle #48429801 gm basil fresh packer #17948821 oz leek bunch fresh packer #10081681 oz butter solid unslt usda aa whlfarm #59269103 oz broth chicken sys cls #5568241

Recipe Instructions:1. Heat large skillet with garlic spread until spread starts to slightly

brown. Add mussels and clams to the pan and deglaze with white wine.

2. Add broth, leeks and blanched raviolis to the pan. Simmer liquid for 2 minutes.

3. Add tomatoes and cover pan. Continue to simmer under cover for 5-7 minutes until shellfi sh opens.

4. Once shellfi sh is cooked, remove from the heat, add basil and melt in butter. Serve at once.

Oak-Grilled Flat Iron SteakGrilled Certifi ed Angus Beef® fl at iron steak, Worcester-shire peppercorn sauce, roasted fi ngerlings, shallots and baby spinach. Recipe found in the “Entree” Room.

Clams & Mussels with Scampi Ravioli Little neck clams & mussels sautéed with tomato, garlic, fresh basil, white wine and leeks over shrimp scampi fi lled ravioli. Recipe found in the “Small Plates” Room.



PROFIT: $12.24 PROFIT: $17.17Suggested Sell 15.99Raw Cost 3.75


31 32

1414

blackboard specials! turn your holiday menu up a notch

An ethnic spin can transform ho-hum holiday dishes into fantastic fare. The season provides an abundance of opportunities from breakfast, appetizers, and main courses, through cocktail parties.

Ethnic fl avors dominated this year’s National Restaurant Association Culinary Forecast. In the ethnic food category, Peruvian cuisine was tops, evident by the number of new restaurants and spurred by continued interest in the ancient grain quinoa. Rounding out the list: Korean, Southeast Asian (Thai, Vietnamese, etc.), regional ethnic, and “ethnic fusion” (Malaysian). Diverse fl avors from around the globe are also popular in breakfast dishes (think chorizo scrambled eggs and coconut milk pancakes) and a variety of kid’s meals.

Street food (thanks to food trucks) and small plate trends can tantalize the more adventurous eater as well as entice those with wary palates. Open up their horizons with familiar or easy-to-share foods including appetizers and fi nger foods, sandwiches and dips (hummus, tzatziki and salsas).

Cocktail parties present an additional opportunity to experiment with ethnic food; set up food stations where guests can travel the world through small bites. Gourmet small plates and snacks highlight the quality of their ingredients’ fl avors in small, shareable portions. By using Asian, Mexican, and other global accents, favorite small-plate fl avors can be further elevated.

Pairing ethnic fl avors is also rising in popularity. For example, ingredients such as lime and cilantro that are common to both Asian and Hispanic cuisines serve as a natural fl avor bridge.

The holidays are for celebrating with family and friends; inspire new traditions or embrace old ones by traveling abroad through food this holiday season.

Scan tag for recipes.

Mexican fare continues it’s popularity for any food course. Hispanic foods and beverages appeal to a wide variety of consumers and mainstream food processors have taken note. Many are adjusting their product mixes to meet more sophisticated tastes. For example, moles, the national dish from Mexico, can serve as a show-stopping, special main dish.

specialsRoasted Turkey with Poblano-Molé

Pizza Rustica

Fried Baccala with Lemon, Caper &Olive Oil Dressing

Lamb Ragu with Cavatelli Pasta

FPO

15


Petite Filet & Natural Chicken BreastPan seared 4 oz fi let, roasted wild mushroom glace and “All Natural” Chicken Florentine with grain timbale and baby carrots. Recipe found in the “Entree” Room.

PROFIT: $19.97

Bistro Strip Roast Sliced mustard and garlic Roasted NY strip roast with natural jus served with chive whipped potatoes and creamed brussel sprouts. Recipe found in the “Small Plates” Room.

PROFIT: $18.00

Ingredients:1 ea steak fi let c\c imp bulk bhb/npm #3178656½ ea chicken cvp b/s brst 6 oz abf coleman #15344522 oz mushroom whl wldbnch blnd cult packer #3254492 oz glace demi veal elite culinrt #59547551 oz spinach baby frsh sys nat #84745382 oz broth chicken sys cls #55682411 oz wine cooking sauterne sys cls #43455422 tb butter solid unslt usda aa whlfarm #5926910½ ea lemon ch fresh packer #7558½ oz cream heavy 40% butter fat farmcow #21/4272 oz grain spclty farro semi pld roland #48455173 oz carrot baby cut pld slims sys nat #3597911

Recipe Instructions:1. Cut a 6 oz breast in half. Lightly pound chicken breast with a mal-

let to make a slightly thinned chicken medallion. Dredge chicken in fl our, dip in whipped egg and fry until cooked. Set aside.

2. Have 2 oz souffl é cups ready. Cook farro in water according to instructions on the box, drain the cooking water, season and stir in olive oil to coat the grains. Portion warm grains into souffl é cups and allow to stay warm in waterbath or heat to order.

3. Heat oil in a skillet over med high heat. Sear fi let in skillet for 3 minutes on each side. Remove steak from skillet, add mushrooms and sauté for 2 minutes. Deglaze pan with red wine.

5. Add demi glace to the pan and melt in 1 tb butter. Add steak to the pan and let meat rest in the pan sauce until ready to serve.

6. To make Florentine: combine broth, white wine, 1 tb butter, lemon, cream and butter in a pan

and reduce to half. Remove from heat, remove lemon and wilt in spinach.

Ingredients:6 oz beef strip bstn club roast CAB #75827801 tb seasoning garlic rstd peppercn chrcrst #56655311 tb mustard brown spicy bbrlcl #84745953 oz potato mashed sweet no star #20396751 gm chive fresh packer #62430673 oz brussel sprout fresh packer #66339451 oz cream heavy 40% butter fat farmcow #204 271 tb cheese parm imp/dom blend grtd arezzio #20399641 tb butter solid unslt usda aa whlfarm #5926910

Recipe Instructions:1. Season roast by rubbing the surface with mustard and seasoning

with CharCrust. Tie roast and roast to internal temp of 130ºF. Allow to rest for 30 minutes.

2. Blanche sprouts in water for 5 minutes. In a skillet, lightly sim-mer cream, butter and sprouts for 3 minutes. Remove from heat, add cheese.

3. Mix sweet potatoes with chopped chives.4. Slice roast and serve with potatoes and sprouts. Use pan

drippings as a sauce.




blackboard specials! turn your holiday menu up a notch

An ethnic spin can transform ho-hum holiday dishes into fantastic fare. The season provides an abundance of opportunities from breakfast, appetizers, and main courses, through cocktail parties.

Ethnic fl avors dominated this year’s National Restaurant Association Culinary Forecast. In the ethnic food category, Peruvian cuisine was tops, evident by the number of new restaurants and spurred by continued interest in the ancient grain quinoa. Rounding out the list: Korean, Southeast Asian (Thai, Vietnamese, etc.), regional ethnic, and “ethnic fusion” (Malaysian). Diverse fl avors from around the globe are also popular in breakfast dishes (think chorizo scrambled eggs and coconut milk pancakes) and a variety of kid’s meals.

Street food (thanks to food trucks) and small plate trends can tantalize the more adventurous eater as well as entice those with wary palates. Open up their horizons with familiar or easy-to-share foods including appetizers and fi nger foods, sandwiches and dips (hummus, tzatziki and salsas).

Cocktail parties present an additional opportunity to experiment with ethnic food; set up food stations where guests can travel the world through small bites. Gourmet small plates and snacks highlight the quality of their ingredients’ fl avors in small, shareable portions. By using Asian, Mexican, and other global accents, favorite small-plate fl avors can be further elevated.

Pairing ethnic fl avors is also rising in popularity. For example, ingredients such as lime and cilantro that are common to both Asian and Hispanic cuisines serve as a natural fl avor bridge.

The holidays are for celebrating with family and friends; inspire new traditions or embrace old ones by traveling abroad through food this holiday season.

Scan tag for recipes.

Mexican fare continues it’s popularity for any food course. Hispanic foods and beverages appeal to a wide variety of consumers and mainstream food processors have taken note. Many are adjusting their product mixes to meet more sophisticated tastes. For example, moles, the national dish from Mexico, can serve as a show-stopping, special main dish.

specialsRoasted Turkey with Poblano-Molé

Pizza Rustica

Fried Baccala with Lemon, Caper &Olive Oil Dressing

Lamb Ragu with Cavatelli Pasta

FPO

33 34

1616

GRENACHE/GARNACHAFlavors: Spice, cherry

CHIANTIFlavors: blend of wildfl owers, berries, cherries or plums.

PROFIT: $16.31

French CutPork Chop Pan roasted bone-in pork chop served over a bed of fennel, grilled sweet potatoes, roasted carrots, parsnips and chopped kale topped with roasted apple and cherry chutney. Recipe found in the “Entree” Room.

PROFIT: $12.02

Ingredients:8 oz octopus clnd whl 4-6 lb pesfasa #77041964 oz noodle lo mein fresh packer #17035526 oz broth chicken sys cls #55682412 oz mushroom shiitake slices #63044711 tb sauce soy aged shoyu myrons #52716651 oz onion green icels sys nat #73½7881 ts spice ginger ground imp/mcc #52288871 oz pepper poblano fresh packer #10087961 ea egg hardboiled whl peel pllw whlfarm #6652182

Recipe Instructions:1. Boil octopus half in water for 45 minutes. Remove from the

water and set aside to cool. Once cooled, season with desired sea-soning. Char grill or pan sear octopus until it aquires a charred crust. Set aside to cool once more then cut octopus into bite sized pieces.

2. In a pot, boil broth, mushrooms and soy sauce for 20 minutes. Remove from heat and keep warm, season with ginger.

3. Cook noodles in water. 4. In a serving bowl, ladel broth, then add noodles. Arrange

octopus, green onions, diced chiles and hard boiled egg.

Ingredients:1 ea pork chop b\i c\c frchd bhb/npm #40915422 oz anise bunch fresh packer #12701724 oz potato sweet #1 frsh packer #26444822 oz carrot fresh jumbo sys imp #22270071 oz parsnip cello pk frsh reggrwn #77344821 oz kale fresh chopped rnbow packer #27134422 oz apple fuji fl m rstd simprst #62632891 oz cherry dried sys imp #71022051 cp broth chicken sys cls #55682411 tb butter solid unslt usda aa whlfarm #5926910

Recipe Instructions:1. Preheat oven to 350ºF. Slice, oil and season sweet potatoes; grill

slices on both sides for 2 minutes. Set aside. 2. Cut, oil and season fennel, parsnips and carrots. Roast in a pan

for 20 minutes. Set aside.3. Season pork chop and sear on medium high heat in an oiled skillet

for 2 minutes. Transfer pan to the oven and roast for 6 minutes. Remove from the oven, fl ip, and continue to sear on medium heat for additional 2 minutes. Deglaze pan with chicken broth, add roasted and grilled vegetables and simmer for 1 minute.

4. Melt in butter, add kale and incorporate. Transfer entire contents to appropriate dish. Top pork chop with apples mixed with chopped cherries.



Charred Octopus with Noodles Seasoned and roasted Portuguese octopus in a rich broth of green onion, shiitake, soy, garlic, ginger and diced chiles. Recipe found in the “Small Plates” Room.

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Carving Ideas

#8222309

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Ingredients:6 oz salmon fi l atl 3-4lb faroe dtr portfsh #25417693 oz eggplant fresh ch ct grwn #31556901 oz kale fresh chopped rnbow packer #27134422 oz rice arborio ital superfi no arezzio #21459854 oz potato sweet #1 frsh packer #26444821 oz butter solid unslt usda aa whlfarm # 59269101 oz beet fresh gold w/o top frsh packer #5161930

Recipe Instructions:1. Peel and chop sweet potatoes. Place potatoes in a small pot and

cover with water. Boil sweet potatoes until tender.2. Puree potatoes in blender or hand blender until smooth. Stir in

butter and season. Keep warm.3. Make risotto according to instructions, set aside to keep warm.4. Cut, season and roast eggplant in oven at 350º for 25 minutes

until soft , chop and set aside.5. Season and sear salmon in an oiled skillet for approx 3-4 minutes

on each side over med heat.6. To fi nish, ladel sweet potato sauce into a shallow bowl to line the

bottom.7. Stir kale into warm risotto to wilt in. Spoon rice onto middle of

sauced plate, top with roasted eggplant.

Ingredients:2 ea lamb rack frnchd 8 rib ch frsh sys imp #53478021 oz fi g dried packer #44856453 oz vinegar balsamic primio #83931991 gm sage fresh packer #62382992 oz rice blend whl grain 5 blends ind har #45284691 tb sugar granulated extra fi ne sys cls #4782694

Recipe Instructions:1. Trim and season lamb rack as desired. Roast lamb in 350ºF oven

for an internal temp of 120ºF for medium rare.2. Cook grains according to instructions and season as desired, set

aside.3. Cut fi gs into slices and in a small pan, bring fi gs, vinegar, 1 cup

of water and sugar to a boil. Reduce to a simmer and cook for approximately 15-20 minutes or until sauce reaches a syrup consistency.

4. Cut sage to a chiff anade and add to hot glaze, allow to steep for at least 5 minutes.

5. Plate entree by cutting two chops of the rack and arranging them on a plate with mixed grains and saucing with glaze.

Scottish Salmon with Risotto and Sweet Potato PureeAll natural salmon served with roasted eggplant, kale greens, crisp risotto cake with sweet potato puree and golden beets. Recipe found in the “Small Plates” Room.

Roasted Domestic Lamb Rack with Figs and SageDomestic lamb rack chops with glace of fi gs, sage and balsamic vinegar served with mixed grains.Recipe found in the “Entree” Room.

PROFIT: $15.49 Suggested Sell 18.99Raw Cost 3.50

GAMAY/BEAUJOLAISFlavors: Strawberry, raspberry, cherry


PROFIT: $16.40 Suggested Sell 26.99Raw Cost 10.59

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2020


Veal MeatballsHouse made meatballs with lemon infused ricotta gratin, fresh sage and sea salt. Recipe found in the “Entree” Room.

PROFIT: $8.17

Pan Seared “Marcho Farms” Bone-In Veal ChopBourbon butter sauce with rosemary whipped Yukon gold potatoes and sautéed beans with toasted almonds and sea salt. Recipe found in the “Entree” Room.

PROFIT: $21.76

Ingredients:6 oz veal ground arezzio #21055751 ea egg shell jmbo wht grade a whlfcls #281691½ cp bread crumb italian progrso #4313235½ cp cheese parm imp/dom blend grtd arezzio #20399641 tb sauce pesto basil arezzio #2477958¼ cp milk skim whlfarm #63304433 oz cheese ricotta deli wm arezzio #21941991 gm sage fresh packer #62382992 oz broth chicken sys cls #55682411 tb butter solid unslt usda aa whlfarm #5926910

Recipe Instructions:1. In a medium bowl, combine veal, egg, bread crumb, parmesan,

pesto and milk thoroughly. Form 3- 2.5 oz meatballs.2. Place meatballs in a skillet and roast meatballs in a 350ºF oven

for 12 minutes. 3. Remove pan from the oven and arrange meatballs tight together.

Put a 3 oz dollop of ricotta cheese on top of meatballs and roast for an additional 5-7 minutes until the ricotta browns slightly.

4. Transfer meatballs to a plate and bring skillet to the range over medium heat. Add broth and butter and allow to simmer and reduce to a consistent sauce.

5. Fry sage in oil until crisp, place on paper towels to dry. 6. Sauce meatballs and garnish with sage.

Ingredients:1 ea veal striploin b/i knf ready bch rsv #57½2432 oz sauce bourbon sty minor #7511801 oz butter solid unslt usda aa whlfarm #59269103 oz potato mashed yukon gold no star #71 0913 oz bean green fdsvc trimmed frsh sys imp #18109101 oz almond blanched sliced sys cls #59638481 ts salt sea fl eur de sel intlimp #21776261 gm rosemary fresh packer #62382812 oz broth chicken sys cls #5568241

Recipe Instructions:1. Oil and sesason veal with salt and pepper. Heat a skillet on

medium high.2. Sear veal for 2 minutes and transfer pan to 350ºF oven for 8

minutes.3. Remove veal from the oven, fl ip, and return the skillet to med

high heat and continue to cook for additional 2 minutes.4. Deglaze pan with chicken broth and simmer for 2 minutes.

Finish sauce by adding bourbon sauce to the pan, stir to incorporate. Allow meat to rest for 5 minutes.

5. Mix potatoes with fi nely chopped rosemary and heat. 6. Toast almonds in a pan with butter. Add blanched green beans

and sauté until hot and aromatic. Season with sea salt.



CHABLISFlavors: Light, fruity, fl oral and crisp

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PINOT GRIS/GRIGIOFlavors: Citrus, fresh pear, melon

CHAMPAGNEFlavors: Vanilla, burnt straw on the nose, with a fi ne long lasting mousse and a long fi nish

Curried Steak and Rice Bowl Tender steak strips in coconut curry stew of peppers, onions and tomato served over spiced jasmine rice. Recipe found in the “Entree” Room.

PROFIT: $9.24

Calamari in Cous Cous Pilaf Herb crusted calamari fi lets baked in a toasted cous cous casserole with spinach, carrots, prosciutto, peas and thyme. Recipe found in the “Small Plates” Room.

PROFIT: $12.68

Ingredients:6 oz steak fajita meat frzn bhb/npm #7602052 oz milk coconut unsweetened jade mt #14 9822 oz sauce thai curry red myrons #6473432 oz pepper green bell xlarge packer #22614852 oz onion yellow colssl frsh ctn sys imp #88775401 oz tomato 1 layer 6x6 sys imp #13913 3 oz rice jasmine intlimp #48923521 ts spice pickling whl imp/mcc #52294974 oz broth chicken sys cls #5568241

Recipe Instructions:1. In a large skillet, season and sauté steak strips in 2 tb oil.

Once browned, add peppers, onions and tomatoes. Sauté for 2 minutes.

2. Meanwhile, cook rice in water seasoned with pickling spice. Once rice is cooked, most of the spices will have risen to the top and can be scooped out. Set rice aside.

3. Deglaze pan with chicken broth. Add curry sauce and coconut milk and simmer to desired consistency.

4. Place rice into a serving bowl and pour steak and sauce over the rice. Garnish and serve.

Ingredients:1 ea calamari steak tndrzd 4-6 asi portbty #1535364½ cp couscous med nearea #50767651 oz onion red fresh jumbo sys imp #10946632 oz carrot fresh jumbo sys imp #222 71 oz ham prosciutto colosseum bnls arezzio #573791 oz pea green gr a p sys imp #16990571 oz spinach baby frsh sys nat #84745381 oz butter solid unslt usda aa whlfarm #59269101 gm thyme fresh packer #17948411 cp broth chicken sys cls #55682411 oz cream heavy 40% butter fat farmcow #204 271 ea egg shell jmbo wht grade a whlfcls #2816911 ts seasoning vegetable grl mate mc corm #6297166

Recipe Instructions:1. Cut calamari into 10 thin strips. Season calamari with vegetable

seasoning. Flour strips and dip in whipped egg. Sear strips until golden brown on both sides, set aside.

2. In a small pot, sauté cous cous grains, chopped prosciutto, small diced carrots and fi ne chopped red onion in butter until cous cous is slightly browned.

3. Add chicken broth, thyme and peas to the cous cous and bring to a simmer. Once simmering, remove from the heat and allow cous cous to bloom (approximately 10 minutes).

4. Stir in cream and chopped raw spinach to the cous cous until the spinach has wilted in. Stir in calamari.



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Restaurantware Knotted Skew-er in Retail Packaging 6''Product ID: RTW-RetailR-WB0132

Restaurantware Bamboo Pad-dle Skewer in Retail Packaging 6'' (10 Boxes) Product ID: RTW-RetailRWB0136

Restaurantware RETAIL PACK Bamboo Cutlery Set (10 Boxes) Product ID: RTW-RetailRWB0161

Restaurantware Red & White Mini Ball Skewer in Retail Packaging 4'' (10 Boxes) Prod-uct ID: RTW-RetailRWB0215

Restaurantware Coupelle 1-1/2 oz (1 Box of 100) Product ID: RTW-RWB0104

Restaurantware Medium Boat Dish 3-1/2''x7-1/4'' (1 Box of 200) Product ID: RTW-RWB0106

Restaurantware Medium Cone 5''x2''x2'' (1 Box of 200) Prod-uct ID: RTW-RWB0108

Restaurantware Large Tongs 6'' (1 Box of 100) Product ID: RTW-RWB0110

Restaurantware Mini Wood Clothespins 2'' (Box of 50)Product ID: RTW-RWB0232

Restaurantware Medium Round Plate 6'' (1 Box of 100)Product ID: RTW-RWB0102

Available on

SAUVIGNON/FUMÉ BLANCFlavors: Grass, herb, citrus, pineapple, peach

MUSCATFlavors: Oranges, tangerines

PROFIT: $2.30

Chocolate Macadamia MarquisSlice of chocolate truffl e with scents of orange and toasted macadamia nuts. Recipe found in the “First Course” Room.

PROFIT: $5.56

Serves 8. Ingredients:1¾ cp sugar granulated extra fi ne sys cls #47826942 ea apple gala fresh ct packer #19709382 ea pear anjou d #1 fresh packer #12801893 tb syrup pancake & waffl e 5% map sys imp #49506551½ cp fl our all purp h&r bl en mlt sys cls #83792701 ts powder baking double acting sys cls #5517701½ ts baking soda sys cls #4950598½ ts salt granulated plain round sys cls #42224444 oz butter solid unslt usda aa whlfarm #59269102 ea egg shell jmbo wht grade a whlfcls #2816911 ts extract vanilla imit sys cls #52393971 cp buttermilk reg hp hood #1844737

Recipe Instructions:1. Preheat oven to 375ºF. Combine ¾ cup sugar and 1½ tb water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. 2. Remove from the heat and arrange the fruit in layered circles over the caramel. Drizzle with the syrup, set the skillet aside. 3. With a handheld or standing mixer beat butter and 1 cup sugar until light and fl uff y. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine fl our, baking powder, baking soda and salt. 4. Add fl our mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a tooth-pick inserted into center should come out clean. Let cake cool for 5 minutes. 5. Run a knife around edge of pan; put a plate on top of cake and carefully fl ip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

Serves 8Ingredients:12 oz chocolate chip semi real 1000 sys imp #53357321 cp butter solid unslt usda aa whlfarm #59269101 ea orange fancy frsh sys imp #76519735 ea egg shell jmbo wht grade a whlfcls #281691¾ cp sugar granulated extra fi ne sys cls# 47826943 tb fl our all purp h&r bl en mlt sys cls #8379270

Recipe Instructions:1. Preheat oven to 350ºF.2. Zest orange and set zest aside. Juice orange into a small pot.

Add ¼ cup of the sugar to the pot and bring lightly to a simmer. Remove from heat.

3. Immediately add chocolate chips. Stir in chips until chocolate melts. 4. Stir in cubes of butter until fully incorporated. Set aside. 5. In a mixer or hand held, whip eggs with the remaining sugar on

high for approximately 5 minutes; the eggs will be thick and pale yellow. Add orange zest.

6. Fold in chocolate mixture to eggs lightly and evenly.7. Sift fl our over mixture and fold in. 8. Scrape mixture into a greased 9" cake pan or spring form. 9. Place pan into a roasting pan. Place roasting pan in the oven and

fi ll with hot water to fi ll halfway up cake pan. Bake for 1 hour or until fi rm to the touch.

10. Remove cake from the oven and place on a wire rack for 30 minutes. Turn out cake or remove from spring form. Garnish with additional zest, orange sections and toasted nuts.



Maple Pear and Apple Upside-Down CakeLocal harvest of pears and apples baked with tender spiced cake and maple syrup. Recipe found in the “First Course” Room.

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