Holiday Cheer! - Sysco Foodie

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Holiday Cheer! - Sysco Foodie
H O L I DAY 2 0 1 8

        Holiday Cheer!
              D ISCOVER F ESTIVE D ISHES FROM A ROUND THE WORLD

+
IMPROVE
YOUR PLATING
PROWESS
/P.20
PLUNGE
INTO PLANT-
BASED
PROTEINS
/P.15
DISCOVER
EXCLUSIVE
NEW
PRODUCTS
/P.24                                                   Tandoori Rack
                                                         of Lamb With
REDUCE                                                Japanese Eggplant
TEAM                                                    Chef Raymond
                                                        Yakelis, Sysco
TURNOVER                                                 New Orleans
/P.26
Holiday Cheer! - Sysco Foodie
Holiday Cheer! - Sysco Foodie
IN THIS ISSUE

Message from the
Executive Editor
Dear Valued Sysco Customers,
Currently, two of the biggest trends in foodservice
are local and global—and at Sysco, we don’t see
those changing anytime soon. While consumers
are more curious than ever about local products
and where their food comes from, they are also
exploring global flavors and ethnic cuisine types.
                                                       DEPARTMENTS
                               The holidays, as
                           steeped in tradition              4 WORLD OF SYSCO
                           as they are, present a                A fresh look at premium beef supplier Country Natural Beef, a profile
                           chance to explore some                of one restaurant that reaped the rewards of a Sysco Business Review,
                           of the best ethnic food               and a spotlight on our corporate social responsibility goals for 2025.
                           from around the world.           13 CULINARY TRENDS
                           We’ve asked seven                     New reasons to embrace winter greens, the latest on non-meat
                           of our Sysco chefs to                 burgers and plant-based alternatives, and why cold brew should have
              Bill Goetz share traditional dishes                a place on your menu.
  Senior Vice President, inspired by faraway
                                                           26 OPERATIONS
     Sales and Marketing places that resonate
                                                                 We offer six tips for keeping your employees happy, healthy and
                           this time of year with
                                                                 performing at their best, plus the dos and don’ts of seasonal hiring.
consumers in their local markets. From Portu-
guese Fish Stew in Boston to Spiced Potlatch               28 RECIPES
Salmon in Seattle, seafood becomes a front-and-                  Everything you need to bring the dishes on our pages to life.
center celebratory protein. Check out the rest of          32 BACK OF OUR HOUSE
the recipes on pages 28 to 31 for more inspiration               Chef Nora Galdiano, Culinary Consultant for Sysco Central Florida,
for your menu.                                                   loves to share her passion for cooking with her customers.
   We are excited to share the latest additions to
the Cutting Edge Solutions family of products.         FEATURES
Innovative items include plant-based protein
Beyond Meat™ Beyond Sausage®, an on-trend
                                                            16   A Global Feast
                                                                 Expand your holiday menu with international flavors, from a festive
waffle biscuit mash-up, environmentally friendly
                                                                 Latin American mole sauce to an elegant Portuguese fish stew.
caterware products from Sysco Earth Plus and
so much more. To see the full list of new and              20    The Art of Plating
exclusive products, visit page 24.                               Make any dish more appetizing—and more profitable—with these
   Is there something you would like to see in                   simple presentation tips.
Foodie? Email us at Foodie@Corp.Sysco.com.
Your feedback is very important to us.                     24    Meet Our New Lineup
   I’d like to wish each and every one of you a                  Discover the innovative, exclusive new products from Cutting Edge
happy, prosperous holiday season and a very                      Solutions, including the versatile Waffle Biscuit.
happy New Year.
                                    Enjoy the issue,   For more information on becoming a Sysco customer, we welcome your call at 888-984-9272.
                                                       © 2018 Sysco Corporation. All rights reserved. Unless otherwise noted, all product or brand names and their
                                                       associated copyrights herein belong to their respective owners.

                                                              Facebook.com/SyscoFoodieUSA                      @SyscoFoodieUSA                  @SyscoFoodieUSA
                                      Bill Goetz
     Senior Vice President, Sales and Marketing                       Tabletop items seen in Foodie are by Libbey and
                                                                      available for purchase at suppliesonthefly.com

                                                                                                                                                         HOLIDAY 2018 1
Holiday Cheer! - Sysco Foodie
ALL NATURAL
                                                                                                ANTIBIOTIC FREE

ROASTED TILAPIA
WITH MANGO

                          NATURALLY BETTER
                          SIMPLY TILAPIA
                        Consumers today are concerned with the impact of their food choices—on
                       their families’ health, and on the environment. So bring Tilapia to the table.
                         Responsibly raised in deep-water lakes, with no antibiotics or chemicals,
                            this tender white fish is a versatile, on-trend addition to your menu.

             SUPC         PACK/SIZE    BRAND      FILLET SIZE        DESCRIPTION
             0804625         1/10#      PORTSIM      3 oz.        TILAPIA FILLET BLSL IQF
             1002643         1/10#      PORTSIM      3-5 oz.      TILAPIA FILLET BLSL IPW

             1002569         1/10#      PORTSIM      5-7 oz.      TILAPIA FILLET BLSL IPW
             1002662         1/10#      PORTSIM      7-9 oz.      TILAPIA FILLET BLSL IPW

                            TO LEARN MORE, CONTACT YOUR SYSCO MARKETING
                                ASSOCIATE OR BUSINESS REVIEW SPECIALIST                                    © 2018 Regal Springs
Holiday Cheer! - Sysco Foodie
Holiday Cheer! - Sysco Foodie
WORLD OF SYSCO

                    When It
                    Comes to
                    Beef, We
                    Focus on
                    Freshness
                    At any time, there are 12.5 million to 13.5
                    million head of cattle on feed for the U.S.
                    beef market. Americans love their beef,
                    and whether you’re ordering portions
                    trimmed to perfection from our Butcher’s
                    Block brand or all-natural, hormone- and
                    antibiotic-free cuts from our Newport
                    Pride and Buckhead Pride brands, you
                    can be sure you’re getting not only the best
                    value, but also the freshest and best-quali-
                    ty meats to suit your customers’ taste.
                       What sets our beef apart? We focus on
                    quality and freshness every step of the
                    way with our unrivaled quality assurance
                    process. Sysco uses vacuum-packaging
                    technology and a high-tech-controlled
                    “cold chain” delivery system. Combined,
                    these prevent contamination and keep
                    your meat at the proper temperature
                    through receiving, storage, processing,
                    shipping and delivery. You can feel confi-
                    dent that every beef product, whether it’s
                    dry-aged prime steaks, Angus or ground
                    beef, arrives at your door with the care
                    and quality you’d expect.

4 SYSCOFOODIE.com
Holiday Cheer! - Sysco Foodie
WORLD OF SYSCO

  Stacy Davies
  Marketing Director
  Country Natural Beef

SUPPLIER PROFILE

Country Natural Beef
When Oregon ranchers Doc and Connie             “We let cows be cows” is a guiding principle.          the ranchers—and even visit the ranches.
Hatfield learned that a nearby gym owner           The result: beef that is not only high              That’s exactly what Michael Johnson, Ex-
was looking for local sources of lean beef      quality, but also lean and natural. The meat           ecutive Chef for First & Goal Hospitality at
(no antibiotics or growth hormone               features good marbling, from animals that              Seattle’s CenturyLink Field, did for a week.
allowed), they had an idea. What if they        are 24 months and younger. And Country                 Touring Country Natural Beef’s ranches
formed a co-op with neighboring ranchers        Natural Beef remains rancher-owned and                 in southeast Oregon, he was impressed
to supply the lean-meat market with             -controlled (even the co-op’s accounting               by how they support sustainability. “I was
sustainably raised beef? Quickly, Country       and production folks are ranchers), so the             amazed by the amount of attention they
Natural Beef was born in 1986 with 14
ranch families. Since then, the co-op has
grown—it now includes 80 family-owned
ranches, offering Sysco customers some of
the finest beef under Sysco’s Newport Pride                                                                            TM
Natural/Country Natural Beef brands.                                          *No artificial Ingredients, minimally processed.
    Country Natural Beef’s focus is on
supplying meats of the highest quality and           Country Natural’s ranchers believe that true value is based not on
trim standards. True value, its ranchers               price but on yield, appearance and, most importantly, flavor.
believe, is based not on price but on yield,
appearance and, most importantly, flavor.       co-op is nimble. “We can adjust to what the            pay to the environment,” says Johnson,
That makes Country Natural Beef—with            market needs,” says Stacy Davies, Market-              “and that it’s completely balanced between
its commitment to sustainability and high       ing Director at Country Natural Beef. “If              wildlife, livestock and grasslands.”
standards—a great partner with Sysco.           customers want something, we’ll increase                  For Johnson, who orders thousands of
All of the company’s cattle are 100 percent     supply to fill the need.” And because the              pounds of the beef each year to feed hungry
vegetarian-fed and hormone- and antibi-         ranchers own the co-op, more money                     fans at Seattle Seahawks games, “it’s im-
otic-free. The ranchers are committed to        returns to them and to the small, rural                portant for us to support sustainability, and
animal welfare, allowing cattle to graze in a   communities where they live.                           to do business with a sustainability-minded
healthy way and prioritizing natural living.       As a buyer, you can speak directly with             company is to make an impact.”

                                                                                                                                           HOLIDAY 2018 5
Holiday Cheer! - Sysco Foodie
WORLD OF SYSCO

                                                   BRAND SPOTLIGHT
                                                   A baked potato basted in butter. Carrot cake blanketed
                                                   by cream-cheese frosting. Dairy is both an essential
                                                   ingredient in favorite recipes and an important nutrient
                                                   on its own. The best dairy has a creamy flavor and peer-
                                                   less quality. That’s something Sysco’s Wholesome Farms
                                                   brand delivers—just like the milkman of yesteryear.

    Pure Ingredients                               Wholesome Farms upholds. Sysco’s team of        Vanilla, with a slice of warm bread pudding,
    Consumers increasingly want to know            more than 100 quality assurance profes-         or blend Wholesome Farms Greek Yogurt
    where their food comes from. They want         sionals (the largest in the industry) and its   into guacamole to give it a creamy twist—
    clean, simple ingredients, too—and fewer       end-to-end refrigeration system mean you        and an extra shot of protein to boot.
    artificial or processed foods. Wholesome       can be sure products are delivered fresh
    Farms products are sourced from a trusted      and in perfect condition. And with our          Delicious Flavor
    community of farmers. Only products that       delivery schedules, you know your products      Wholesome Farms’ products, known by
    are “honestly dairy”—with milk, cream or       will arrive at your doorstep—via tempera-       customers for their taste and consistent
    egg as the first ingredient—are offered by     ture-controlled truck—at the date and time      quality, fit right into any recipe that calls for
    Wholesome Farms. That means you can be         you requested.                                  fresh-from-the-dairy goodness. Building
    confident you’re using products of excep-                                                      on your patrons’ hunger for back-to-basics
    tional quality. Wholesome Farms Milk           Recipe Staple                                   ingredients, try serving a house-made
    goes from the cow to the carton in 72 hours.   With an abundance of essential vitamins         condiment—one of this year’s hottest food
                                                   and minerals, dairy’s health benefits           trends. One idea: a specialty mayonnaise
    Fresh Deliveries                               continue to make it a popular choice for        using Wholesome Farms Eggs. Whether
    In decades past, many homes had no             patrons over trendy non-dairy alternatives.     you’re making ice cream the star of your
    refrigeration, so a daily delivery from        In fact, dairy consumption is projected to      dish or using sour cream in a sauce,
    the milkman ensured the dairy could be         rise an average annual rate of 1.8 percent      Wholesome Farms offers the high-quality,
    used without spoilage. That’s not just         per person through 2022. Serve a scoop of       pure and fresh dairy products to be used as
    nostalgia—that’s the standard of quality       Wholesome Farms Ice Cream, like French          essentials in your recipes.

6 SYSCOFOODIE.com
Holiday Cheer! - Sysco Foodie
Sysco Brand QA Promise
 Our Sysco Brand products meet the
  most exacting standards for safety,
reliability and quality. All Sysco brands
   are backed by the largest Quality
Assurance department in the industry.

   FRESH new look,
  SAME great brands

   You may notice that our brands
look a little different. Driven by our
companywide commitment to more
  sustainable operations, and new
FDA regulations on clear and clean
 labeling, our products’ packaging
   now features a fresh new look.
 Rest assured that no matter what
changes on the outside, the quality
  and consistency you’ve come to
      rely on remain the same.

                                            HOLIDAY 2018 7
Holiday Cheer! - Sysco Foodie
WORLD OF SYSCO

    CUSTOMER PROFILE

    The Wharf Bar & Grill
    Harrisburg, Pennsylvania

    Since 1976, The Wharf Bar & Grill has been a mainstay     How would you describe The Wharf?
                                                              The Wharf is a community staple in this
    in Pennsylvania’s capital. This summer, after more than   part of South Central Pennsylvania. Part
    four decades in business, the family-run spot changed     of what appealed to me and my partners—
                                                              Wayne Pecht and Joe Perkins—is that the
    hands. (Don’t worry, the much-beloved Buffalo wings       Sakelaris family had owned this place for
    haven’t gone anywhere.) We chatted with new owner         42 years. I’d been coming here for 30 years,
                                                              and our staff has been here almost that
    Mike VanGavree to learn how he and his staff are          long. That’s continuity. We sat down with
    balancing innovation with time-honored tradition.         the team early on and said, “Look, it’s pretty
                                                              simple: If it ain’t broke, don’t fix it.”

                                                              Do you have a personal favorite item on
                                                              the menu?
                                                              It would probably be the wings, but I enjoy
                                                              the steaks as well. My teenage son loves
                                                              them, too, and always has.

                                                              Is there a trademark dish, or an item that
                                                              you’d recommend everyone try?
                                                              We’re known for our wings. I’m not exag-
                                                              gerating when I tell you that more than two
                                                              dozen of my friends, when they learned we

8 SYSCOFOODIE.com
Left: menu before redesign
                                              Right: menu after redesign

                                                                                             ”Sysco isn’t just a source of
                                                                                              product for us—they want
                                                                                              to see us grow. They’re true
                                                                                              partners in our success.”
                                                                                                      — MIKE VANGAVREE, OWNER

were purchasing The Wharf, inquired if the    the price of what things could and should      with 65-inch TVs all around. We’re going to
wing sauce was part of the transaction. And   be. She helped us break everything down,       start college football tailgates on Saturday
I said, “Absolutely.”                         organize the menu and call out items that      mornings. We’ll offer a breakfast menu
                                              needed to be highlighted so we could draw      from 9 a.m. to noon, and then when the
The Wharf recently redesigned and up-         more attention to them.                        games start, we’ll kick over from ESPN Col-
dated its menu based on a Sysco business          They also helped us understand and         lege GameDay to individual games. We’ve
review. Tell us what that process was like.   implement online ordering. Sysco isn’t just    been working with a restaurant adviser
When we took over The Wharf, people           a source of product for us—they really want    named Gary Herman to develop more
asked me how I would make this venture        to see us grow. They’re true partners in our   plans. We’re going to overhaul the dining
work when I have so little experience in      success.                                       room. We also have a very nice outdoor
the food and restaurant industry. But the                                                    patio, and we’re going to expand that early
community adores this place, and the staff    What sort of items do you typically            next year.
is so experienced—that was the first part     source from Sysco?
that made me feel confident that I could      You name it! Not only do we order the food     You’ve got a lot of stuff in the works!
make this work.                               and refreshment products, we also source       Yes, we do! We promised the staff that,
    The second part is the vendors and        everything from cutlery to plates to any       from a server’s standpoint, we were going
partners, including Sysco. The menu was       restaurant implement you can think of.         to fill their aprons with activity and tips,
redone before we came in, but I’m quite                                                      and the same for the bartenders. We’ve got
familiar with it. Michele Harkins, the        How do you see The Wharf growing in            some great cooks here in the back, and they
Marketing Associate from Sysco, and           the future? Do you have anything new           thrive on being busy. And I can tell you,
Lauren Gnazzo, the Business Resource          planned?                                       we’re holding up our end.
Consultant, did a menu analysis from top      We’ve always had a little bit of a sports
to bottom so we could look at costs, and      theme, but we just refreshed the barroom

                                                                                                                                 HOLIDAY 2018 9
WORLD OF SYSCO

      Corporate Social
        Responsibility
      Goals Set a Clear
      Path for a Better
            Tomorrow
     At Sysco, we like to say that doing good is in our DNA. We have embraced corporate
     social responsibility (CSR) for decades, beginning with food safety, responsible
     supply chain practices and energy efficiency. As the company has grown, so has our
     emphasis on corporate stewardship. This summer, we are excited to launch our
     most strategic and comprehensive program to date. Our newly defined 2025 CSR
     Goals set a clear path for the future and demonstrate the company’s continued com-
     mitment to care for people, supply products responsibly and protect the planet.

     I
          n setting our ambitious CSR Goals,       back, doing good and changing lives in our    serve. We also want our associates to lead
          “we gave tremendous thought to those     communities. We are also committed to         healthy lives and will increase our pro-
          areas where we could have the greatest   creating a diverse and inclusive work envi-   gram offerings to meet individual needs,
     impact and create the most good across our    ronment and empowering our associates,        including financial planning and mental
     footprint and the communities where we        customers and the next generation to make     health support.
     live and work,” says Catherine Kayser, Vice   healthy choices about lifestyles and diet.
     President of CSR at Sysco. The CSR team,          For a food company, donating food to      Products
     Kayser says, conducted extensive research     feed the hungry makes perfect sense. By       Our commitment to supply products
     with experts in and outside the company       2025, we will donate 200 million meals        responsibly starts with improving animal
     to set these measurable, achievable goals,    and contribute $50 million to our local       welfare in the foodservice industry, and
     which are themed “Delivering a Better         communities. Within our own Sysco             minimizing negative environmental, social
     Tomorrow.” The three focus areas are:         family, we are committed to increasing        or ethical impacts when sourcing products.
     People, Products and Planet.                  the diversity of our associates. We know      We also want to ensure that human rights
                                                   that diversity spurs innovation, creativity   are respected in our global supply chain.
     People                                        and growth, and we want a workplace that         When it comes to responsible sourcing,
     Sysco promises to care for people by giving   reflects the customers and communities we     we have a longstanding partnership with

10 SYSCOFOODIE.com
62%
  62
  62%%                                                      DELIVERING A BET TER TOMORROW

                            PEOPLE                                                        PRODUCTS                                          PLANET

              62%% DOUBLE
              62                                                                         2025
                                                                                         GMORE
                                                                                          OA L S                            EXPAND
             DOUBLE 62%                                                                                              EXPAND
                                           Associate participation in

                                                                            MORE
                                           Health & Wellness programs
                                                                                                                                                                        Carbon footprint

               DOUBLE                                                                                                              EXPAND
                                                                                                                                                                      reduction in

                                                                                      MORE
                                                                                                                                                                   fleet/facilities
  MILLION
                                               Increase in spend

                                                                                                    20
                                                                                                                                             Renewable

                                DOUBLE                                                                                            %
                                                                                         MOREMORE20% EXPAND
     Meals served in                              with women &                                                                               electricity

                                DOUBLE                                                   MORE        EXPAND
    our communities                                 minority suppliers

                                     DOUBLE                                                             EXPAND
                                                 INCREASE                                 Responsibly sourced
                                                                                             commodities                                 Sustainable Agriculture
                                                                                                                                                  to fresh crops

                       INCREASE                                                        PROTECT                                20              %       Fleet Vehicles powered
                                                                                                                                                      by alternative fuels
                             Healthy product availability
                                                                                                                            20%% %
                                                                                                                             2020
                           PROTECT
                                                                                      Compliance to animal welfare

               INCREASE
                  INCREASE
                        INCREASE
                  INCREASE
                              PROTECT
                                                                                                                                              Waste diverted

                               PROTECT
                                    PROTECT
                                    Donated to fight hunger

                                PROTECT
                                                                                                                                              from landfill

 62          %         U.S. Associate gender
                       & ethnic diversity

                                                                                                                                        DOUBLE
                                                                                          Human Rights in our
                                                                                          Global Supply Chain

                                                                                                                                        Sysco Brand Organic Produce
                                                                             Learn more at Sysco.com/2025Goals

World Wildlife Fund to source seafood                                    and divert waste from landfills in order        growing concern as more than 40 percent

           DOUBLE                                                                                                        EXPAND
sustainably and have made additional                                     to preserve the environment for future          of the food produced in the U.S. goes un-
commitments for cage-free eggs and
crate-free pork. “But we want to do more,”
Kayser says. ”We are moving toward
                                                                               MORE
                                                                         generations.
                                                                            We are doubling our offering of or-
                                                                         ganic produce and extending sustainable
                                                                                                                         eaten, according to the Natural Resources
                                                                                                                         Defense Council.

having all Sysco Brand suppliers adhere to                               agriculture practices to fresh crops. We        The Future Starts Now
a new animal welfare policy. We purchase                                 have pledged that by 2025, 20 percent of our    Although 2025 is a long way off, the journey
millions of pounds of protein annually and                               delivery fleet will be powered by alternative   begins now. “We wanted to set long-term,
have a responsibility to ensure the humane                               fuels and 20 percent of our warehouses          stretch goals as a best practice,” Kayser says.
treatment of animals in our supply chain.”                               with alternative energy sources. We have        “But we’ll call out key milestones along

Planet
Taking care of customers is critical to
                                                                         already made great progress with our
                                                                         recent agreement to provide a majority
                                                                         of our Texas facilities with solar power
                                                                                                                         20%
                                                                                                                         the way. We have a lot of work that we’ll be
                                                                                                                         tracking and our plan is to report against
                                                                                                                         the goals every year. While this summer’s

                   INCREASE
our business. So is protecting the planet.
We will advance sustainable agriculture
practices, reduce our carbon footprint
                                                                         starting in 2019.
                                                                            Our waste reduction goal includes
                                                                         diverting food waste from landfills, a
                                                                                                                         big announcement may be wrapped up,
                                                                                                                         we’re not done. This is just the beginning as
                                                                                                                         we plot our course to a better tomorrow.”

                                                                            PROTECT                                                                                        HOLIDAY 2018 11
CULINARY TRENDS

Heat Up Your
Menu With Cold
Brew Coffee
The hottest trend in coffee is        staple. Chefs and restaurateurs
ice cold—cold brew, that is.          are drawn to its versatility, as it
This year, the chilled beverage       can be served black, mixed with
appeared on nearly 4 percent          milk and sweeteners, enhanced
of U.S. menus, according to a         with flavored syrups, or infused
recent food trends study, which       with spices.
represents a 44 percent increase        Cold brew coffee is now
from the previous year.               widely available in shelf-stable,
   Once the best-kept secret of       prepackaged units such as
hard-core coffee nerds, cold          bottles and cans. This also of-
brew, with its smooth taste and       fers an easy way for restaurant
high-octane kick, has clearly         operators to incorporate cold
made it to the mainstream.            brew into their menus.
While traditional iced coffee is        Whip up your own beverage
made using the standard drip          concoctions using Citavo Cold
method, the cold brew process         Brew Coffee Concentrate, Sy-
requires steeping ground beans        sco’s new cold brew coffee. Con-
in cold or room-temperature           veniently packaged in compact
water for an extended period.         cartons, it comes ready to serve
This time-consuming pro-              with no special equipment or
cess makes cold brew more             preparation involved, aside
concentrated, giving it a less        from mixing with cold water.
acidic taste and higher caffeine      Citavo concentrate provides a
content.                              simpler and faster alternative
   Cold brew has made its way         for operators looking to get into
from craft coffeehouses to na-        the cold brew game without
tional restaurant chains, where       the time-consuming process of
the drink is quickly becoming a       brewing it from scratch.

MEXICAN SPICED                        1 cup mixed Citavo Cold Brew Coffee
                                      (from concentrate), 1 cup whole milk,
ICED COFFEE                           1 Tbsp. cold water, 1 tsp. simple
                                      syrup, tsp. vanilla extract, tsp.
CHEF ER IC NA K ATA , V. P. C U LI-   ground cinnamon, tsp. chipotle
NA RY A N D IN NOVAT ION, S YSCO      chili powder
CITAVO COF F EE
                                      Shake all ingredients together in
SERV E S 1                            a chilled cocktail shaker and serve
                                      over ice.

                                                                HOLIDAY 2018 13
CULINARY TRENDS

             Greens With Warm Pork Belly
                          S ala
                                 d; r e
                                           cip
                                            ep
                                             ag
                                                 e2
                                                   8.
                                                   To
                                                      s ee
                                                         m
                                                          or
                                                             e,

                                                               is
                                                                    it
                                                             v

                                                                         sy
                                                                              sc
                                                                                   of
                                                                                     oo
                                                                                          di
                                                                                               e.c
                                                                                                     om
                                                                                                          .

     Embrace Winter
     Greens Like You Mean It
     Diners have fallen in love with delectable, deeply healthy and inexpensive dark leafy greens.
     From maple-glazed Brussels sprouts to kale and quinoa salad, these greens are staying on the menu.
     Here are a few new ideas for cooking up green leafies from root to stem.
     Make a salad for the season.                                                                             some way, suggests Chef Meegan Roberts,          consistency of texture—but don’t throw
     During fall and winter, reach for darker,                                                                Culinary Consultant at Sysco Phoenix.            that stem away. “You can take the tender
     slightly more bitter greens like chard,                                                                  With dandelion greens, marinate them or          leaves and chop them up in a salad, and
     kohlrabi and dandelion greens, or chicories                                                              toss them with an acidic vinaigrette, such as    then pickle the stalk,” says Roberts.
     such as frisée and endive. Enliven the salad                                                             one that uses anchovies and lemon. You can         “Leafy greens are so versatile, because
     with flavors such as dried fruit, candied                                                                also mix them in a salad with a more neutral     you do have two vegetables in one,” she
     nuts and fragrant crumbled aged cheese.                                                                  green such as butter lettuce or curly endive.    adds. “I make a lot of beets, and I love to
     Then add a little more sustenance and fat                                                                When using collard greens, “I would use          cook the beet greens, too. I sauté them
     to the whole thing and replace the olive oil                                                             plenty of fat and flavorful braising liquid to   with a little lemon and olive oil. Instead of
     in your dressing with bacon fat. Adding                                                                  cook them down,” says Roberts. “And it can       throwing away the stem and greens, which
     chopped bacon brings another flavor and                                                                  also be turned into a soup.”                     most people do, you are making another
     texture to the dish.                                                                                                                                      delicious dish out of it.”
                                                                                                              Save the stems.
     Balance out the bitterness.                                                                              “I think Swiss chard is going be the next        Ask your Marketing Associate about Sysco
     Some winter greens, such as mustard,                                                                      kale,” Roberts says. If there’s one thing she   FreshPoint’s assortment of winter greens
     collard and dandelion, have a pronounced                                                                  has learned about greens as a chef, it’s that   and frequent delivery schedule for getting the
     bitterness that tastes best when balanced in                                                              you always remove the stem to get that nice     freshest produce directly to your kitchen.

14 SYSCOFOODIE.com
CULINARY TRENDS

Going Green Just
Got More Delicious
Not long ago, if you wanted          trend. We distribute the best
to eat more veggies but still        name brands in the alternative
craved a juicy hamburger, you        protein business, including
could suffer through a dry puck      the Beyond Burger® family
consisting of flavorless seeds,      of gourmet substitute meat
or settle for a grilled portobello   products, such as Beyond
mushroom squeezed in a bun.          Sausage, Sweet Italian®, now
Thankfully, options have great-      available through Cutting Edge
ly expanded. The watchword           Solutions. We also distribute
of the moment: plant-based           Gardein’s vegan specialties, as
proteins.                            well as Morningstar’s popular
   Thanks to culinary inno-          veggie burgers.
vations, you can now enjoy
plant-based burgers, sausages        For operators who believe in
and more with the savory smell       elevating menu choices, Sysco
and seductive mouthfeel of the       Simply satisfies dietary and
real thing. Though still in their    lifestyle preferences with trusted,
infancy, these products are tak-     quality and versatile products.
ing off in restaurants across the
country. An increasing interest
in health and wellness, as well
as vegetarian and flexitarian
diets, is helping to drive the
movement.
   How can you add alternative                     Beyond Burger® With
proteins—and increased                            Cranberry Aioli; recipe
profitability—to your own                          page 28. To see more,
                                                  visit syscofoodie.com.
menu? Sysco has everything
you need to get ahead of the

                                                       CHOICE                    INTEGRITY               PURPOSE
                                                       At Sysco, we strive to    When you buy from       Whether the purpose
                                                       offer our customers       Sysco, you know each    is elevating your menu
                                                       the widest range of       product has been        using versatile products
                                                       dietary options for       through the most        or staying on trend, we
                                                       your patrons’ lifestyle   comprehensive quality   make the choice simple
                                                       choices.                  assurance process in    with Sysco Simply.
                                                                                 the industry.

                                                                                                                                    HOLIDAY 2018 15
TITLE

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     A Global Feast
                  This season, enliven your holiday menu
                           with international flavors and ingredients,
            from festive, colorful Latin American mole
                                to fragrant Portuguese fish stew.
                     This year, when seeking inspi-       over the course of decades, from
                     ration for your holiday menu, be     the Italian influence on the East
                     bold. Start by looking around at     Coast to the vast Chinatown
                     on-trend international flavors       offerings of Vancouver. In the
                     such as Middle-Eastern and Lat-      festive dishes featured here, we
                     in-American to add panache to        look to other cultures to shake
                     the celebrations. Festive should     up the holiday menu and bring
                     never mean flavorless. American      a cast of fresh ingredients into
                     chefs are fortunate—we don’t         the mix. In Italian, Austrian
                     need to travel far to experience     and Portuguese dishes, seafood
                     a variety of flavors and cultures.   takes center stage, while in
                     Both the United States and           Latin America, mole is standard
                     Canada have become delicious         for celebrations. And in Seattle,
                     melting pots of global cuisines      a feast isn’t complete without
                     brought here by immigrants           salmon and local vegetables.

16 SYSCOFOODIE.com
TITLE

  Fish Gets Festive                                    and winter months in Austria,                  cod portion of her Italian-style
  “Here in southeastern Massa-                         Mandl says, you’ll find a variety              recipe for Herb-Crusted Cod
  chusetts, we are in the middle                       of seafood on the menu, such                   Fillet and Poached Salt Cod.
  of a true melting pot of cuisine                     as zander, Dover sole, trout and
  and ethnicity,” says Chef                            halibut. For an elegant holiday                Southern Comforts
  Anthony McCauley, Culinary                           fish dish, see Chef Klaus’s                    In the city of El Paso, Texas,
  Consultant at Sysco Boston.                          Halibut With Pumpkin Basil                     “You can stand on one side
  “This area is highly influenced                      Spaetzle.                                      of the border and throw a
  by Portuguese cuisine. The                               In Italy it is common to eat               rock into another country,”
  best scallops in the country                         fish on Christmas Eve. The                     says Chef Armando Pomales,
  are fished right here, the same                      famed Feast of the Seven Fishes                Executive Chef at Sysco New
  scallops we sell daily under                         is a culinary invention of Ital-               Mexico. Not surprisingly, the
  Sysco’s Portico label.” During                       ian-American immigrants. The                   cultures and cuisine of El Paso
  the holidays, families here                          dishes vary, but one constant is               and its neighboring cities are
  serve beautiful seafood stews,                       baccalà, the Southern Italian                  strongly influenced by Mexico
  such as the Portuguese Fish                          dish of salt cod. Chef Nora                    and Latin America. “In a lot of
  Stew, sometimes with linguica                        Galdiano, Culinary Consultant                  households, you’ll find a mix
  sausage, saffron broth and fresh                     at Sysco Central Florida, is her-              of Mexican cuisines.” Pomales
  herbs and garlic.                                    self an American immigrant—                    says. The Manchamantel sauce
      “Because Austrians are                           she was born in the Philippines                is a variation on a mole, which
  mostly Catholic, we eat a lot                        but grew up in Hawaii. Growing                 Pomales serves with a crispy
  of seafood during the holi-                          up, Galdiano was exposed to                    pork belly. Traditionally, the
  days,” says Chef Klaus Mandl,                        lomi-lomi salmon, a cured                      festive, brightly colored sauce
  Culinary Consultant at Sysco                         fish dish similar to ceviche,                  can take hours or even days to
  Chicago. “Austrians like their                       which also inspired the salt                   make. “I wanted to honor my           Find recipes
  schnitzels, dumplings, pork                                                                                                            for these dishes on
  and sauerkraut.” You see that                                                                                                             pages 28–29
  Austrian and German influence
  all over the Midwest, including
  Chicago. But during the fall                                                                                  te w
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Seared Halibut With Pum
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                                                                                                                                                    HOLIDAY 2018 17
TITLE

     culture but scale it down,” says    and has a wow factor when                             Each Christmas, Quebec is
     Pomales. “Here, you take all the    served,” says Yakelis.                            gilded with lights and carpeted
     ingredients and throw them in                                                         in snow. Families gather to
     the oven, then in the blender.”     Northern Exposure                                 celebrate and indulge in holiday
     To make the dish less labor         In the Pacific Northwest, the                     foods such as the traditional
     intensive, use precooked Sysco      tradition of feasting goes                        Quebecois meat pie, the
     Classic Sous Vide Pork Belly.       back a long way. Before there                     tourtière. “One of my favorite
         Of all American cities, per-    was Thanksgiving, “Native                         traditions is to gather together
     haps New Orleans has the rich-      American people of the Salish                     on Christmas Eve for my
     est culinary heritage. “I learned   tribe celebrated the harvest                      grandmother’s tourtière with
     in culinary school, no matter       by gathering wild vegetables,                     homemade cranberry sauce,”
     where you go, there is always       blackberries and the local                        says Chef Christopher Chabot,

                                                                                                                                               To
                                                                                                                                                  r
     someone better with a knife         abundance of salmon and                           Sysco Calgary. “When I can’t

                                                                                                                                                      tiè
                                                                                                                                                           eT

                                                                                                                                                       r
     or quicker in the kitchen, but      shellfish,” says Chef Jeffrey Cox,                get home for the holidays, I like                                 ur
                                                                                                                                                                  no
                                                                                                                                                                    ver
     they will never season food the     Culinary Consultant at Sysco                      to make a simpler, bite-sized                                                s
     way you do, coming from New         Seattle. Not only does this part                  version that I call Tourtière
     Orleans,” says Chef Raymond
     Yakelis, Culinary Consultant at
     Sysco New Orleans. What some                   “The fusion of international flavors and spices is such an
     may not realize is the extent to        incredible way to celebrate the diversity of the modern American
     which New Orleans cooking
     has gone beyond gumbo and                         family. Instead of the traditional turkey or ham, in the
     jambalaya to become a hub of             future my family will be able to share recipes that truly describe
     international cuisine. “We have
     African, Creole, Vietnamese,                                       all the different aspects of who we are.”
     Hispanic—it’s a melting pot                                                   —Chef Raymond Yakelis, Sysco New Orleans
     of flavors, and you can mold
     them all together and make
                                                                                                                                                                                        e l S a uc e
     something great,” says Yakelis,     of the country feature ample                      Turnovers.” They can be made                                                   ha   m a nt
     who used on-trend Middle            coastline, but it’s also fertile                  and frozen weeks in advance,                                          M   an c
     Eastern and Indian ingredients      land for growing produce,                         making them an easy addition                                    ith
                                                                                                                                                      yW
     to create his Tandoori Rack of      which provided inspiration for                    to any holiday menu.                                e ll
                                                                                                                                          kB
     Lamb With Japanese Eggplant.        Cox’s Salmon With Butternut

                                                                                                                                      r
                                                                                                                                   Po
     “Rack of lamb is underutilized      Squash Casserole.

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18 SYSCOFOODIE.com
TITLE

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       Find recipes
for these dishes on pages
          28–31

                                                                                                                                                                               19
Make every
                           dish more appealing
                                 and profitable

                     The
                        when you pay attention
                          to the details of your

                        Art
                                 presentation.

                     of
                       Plating

20 SYSCOFOODIE.com
HAT A DIFFERENCE A PLATE MAKES.

W               Those plain white—usually round—dishes
                preferred by most chefs are the blank canvas-
                es for culinary artistry. In fact, when it comes
                to plating and presentation, chefs generally
approach the plate the way an artist approaches a canvas,
keeping in mind specific rules about perception, compo-
sition, form and color. And just like the artists of the last
century, chefs should also be prepared to break all those
rules when the moment—and the dish—calls for it.
   Presentation is not just for fine dining establishments.
A little effort can make the difference between a dish that
makes our eyes pop and mouths water and one that just
passes muster. Even more important, it can make the dif-
ference between a $10 and a $15 dish composed of almost
identical ingredients. Little things like the size of the plate
and proper placement of ingredients affects diners’ percep-
tion of how large a portion is. And adding vibrant, creative
garnishes is an inexpensive way to add value to any dish.
   We’re not saying that you should invest in a set of twee-
zers and squeeze bottles and start plating like it’s 1999.
But if you pay attention to some key elements on the plate,
you can add panache to preparations—and even get free
publicity on social media.

                            PLAYFUL PRESENTATION PAYS OFF ONLINE
                   Those unexpected garnishes. That gorgeous mash-up
                        of colors and textures. Pay attention to them and
                     you'll be rewarded when customers post pictures of
                    your plates on social media. Great presentation is the
                       number one way to get your food shared on Insta-
                    gram. So pick one dish and go all out. Your customers
                       will gasp with joy, and then reach for their phones.

                                                                  HOLIDAY 2018 21
▼
                     BE PLAYFUL
          The chef has deconstructed
                                                                                                         ◄
          the traditional composition
                                                                                                     FRESHEN UP
           of protein, starch and veg                                                                  Bring color
           and added some air to the                                                                 and texture to
          plate, making room for more                                                                 the dish with
                                                                                                    seasonal herbs.
          caper-butter sauce and the
             addition of fried sage.

                                                                                               ▲
                                                                                          SERVED BY
                                                                                           DESIGN
                                                                                       Arrange shapes
                                                                                         and colors in
                                                                                         compositions
                                                                                       that are pleasing
                                                                                          to the eye.

                             PLATED BUT DATED This dish shows a traditional
                             composition with the plate divided into thirds: one-
                             third for the protein, one-third for the starch and
                             one-hird for the vegetables. While there is nothing
                             wrong with this presentation, it looks a little stodgy.

22 SYSCOFOODIE.com
▼
                                                                      TAKE A STAND
                                                                       This simple cake
                                                                      stand elevates the
                                                                     cake to the height it
                                                                          deserves.

           ▲
ICING ON THE CAKE
 The chef has topped this
stunning cake with hand-
 shaved white chocolate                                                                        ▲
   ribbons—an elegant                                                                        MAKE IT!
garnish in proportion with                                                             Find the recipe for
      the cake itself.                                                                  the Oreo Cookie
                                                                                       Crepe Cake by Chef
                                                                                       Candace Hilger on
                                                                                            page 31.

                             DON’T LET YOUR DESSERTS GO BARE
                             There is nothing wrong with this plain white plate,
                             but the single raspberry and bare dish do not
                             dress up the cake to the presentation standards
                             customers have come to expect with desserts.

                                                                                                  HOLIDAY 2018 23
Meet Our New Lineup
     Twice a year, Sysco chooses 8 to 12 of the most innovative, on-trend new food products and
     kitchen tools to showcase under the name Cutting Edge Solutions. Our exclusive agreement
     means you can order these products from every Sysco OpCo in the U.S.—and only from
     Sysco—for a full year. Save money, time and labor when you stay on the Cutting Edge.

     Baker’s Source Imperial Roasted            Beyond Meat® Beyond Sausage®                  Sweet Street
     Garlic & Chili Petite Naan                 Groundbreaking plant-based sausage looks,     Luscious Layers Cake
     Warm and serve these authentic naan        smells and tastes like the real thing.        Just thaw and serve to wow your guests with
     breads, perfect for dipping.                                                             these Instagram-worthy desserts.

     Portico Imperial                           Sysco Imperial Wild                           Sysco Classic Sous Vide Pork Belly
     Saddleback Lobster Tails                   Blueberry Flapjack Cake                       This perfectly precooked pork belly saves you
     These wild-caught North Atlantic lobster   Serve this three-layer cake across all day-   hours of prep time.
     tails make any meal luxe.                  parts, at breakfast, lunch and dinner.

     Earth Plus™ Caterware                      Spicy Nothings Curry Sauce                    Sysco Classic Fry Oil Filter Pods
     This eco-friendly caterware is made from   Use these scratch-made sauces (two flavors)   Extend the life of your oil with all-natural plant-
     40 percent recycled polypropylene.         to create authentic Indian dishes.            based filters—compatible with every fryer.

24 SYSCOFOODIE.com
The Waffle Biscuit
Brightens Brunch
During fall and winter
months, family and friends
gather at cozy restaurants for
breakfast, lunch—and that
ultra-satisfying combination
of the two—brunch. A popular
brunch is profitable, but can
also cause chaos in the kitchen.
If you’re not careful, tickets
stack up as servers become
stuck in the weeds. But don’t
despair, Sysco’s Cutting Edge
Solutions has the innova-
tive products you need to get
through the rush. For a time-
saving brunch entrée, try this
crispy fried chicken sandwich
with hot honey, made with
the Baker’s Source Imperial
Waffle Biscuit (pictured). This
versatile cross between a waffle
and a biscuit takes minutes
to thaw and bake. Fill it with
anything sweet or savory, from
scrambled eggs and melted
mild cheese to strawberries and
whipped cream.

Ask your Marketing Associate
about these and other exclusive
products, available only from
Cutting Edge Solutions.

                                       Waffle Biscuit Fried
                                   Chicken Sandwich With
                                   Hot Honey; recipe page
                                      31. To see more, visit
                                         syscofoodie.com.

                                                               HOLIDAY 2018 25
OPERATIONS

     6 Ways to
     Improve
     Employee
     Well-Being
     A happy face is almost a prerequisite in the
     hospitality business. But you’ll really come
     out ahead if those smiles are genuine, and
     not just for show. When employees are happy
     and taking pride in their jobs, they’ll be more
     productive. And they’ll stick around, keeping
     labor woes at bay. Here are some steps
     operators can take to improve workplace
     well-being and help employees stay healthy,
     motivated and performing at their peak.

     Encourage family meals
     At least once a week, and usually more
     often, schedule time to eat together. “Have
     each of the cooks take a turn being in
     charge of the meal. When posed as a chal-
     lenge, it becomes more exciting,” says Jovan
     Djokovic, Business Resource Consultant            dehydrates you and can lead to passing out,”   empowered in their daily work. Groeger rec-
     for Sysco Eastern Wisconsin. “Tell them           Djokovic says. “Encourage staff to drink       ommends inviting industry experts to come
     you have all these great ingredients and          water. Ask your cooks who can be the most      in and speak on special topics such as wine,
     their task is to do something healthy, like a     creative with the ingredients you have on      charcuterie, ethnic cuisines or food safety.
     big salad they can be proud of.”                  hand. Add lemons and cucumbers to water,
                                                       and keep refilling all day.”                   Know when you truly
     Get outside                                                                                      need to intervene
     Life in the kitchen can be active, but that       Say thank you, often                           If you get the feeling or hear from a
     activity usually occurs within about four         Create and foster a culture of gratitude.      coworker that one of your team members
     square feet. As weather permits, make time        “Employees need to feel appreciated,” says     is struggling with a serious issue, such as
     for outdoor fun. “Do morning stretches or         Benjamin Groeger, Chef and Culinary            alcohol, drugs or depression, don’t waste
     take a walk,” Djokovic suggests. “You could       Specialist for Sysco Arizona. “When they       time. Take him or her aside. “There has to
     even organize a ‘server Olympics’ with other      know you’re grateful, it motivates them to     be open communication,” Groeger says.
     restaurants in the area.”                         do their best.”                                “Say you are concerned and offer help. Refer
                                                                                                      your employees to counseling if you see
     Get on a water kick                               Don’t forget the little things                 that they are clearly having problems. It’s
     “Drinking soda on the line can be a big           Rotate your cooks from station to station      not an inquisition; it’s real care for another
     problem. The calories, the sugar…it               so they can cross-train and feel more          human being.”

26 SYSCOFOODIE.com
OPERATIONS

’Tis the Season for Temporary Hiring
It’s the most wonderful time of the year. And the most hectic. To take the holidays
in stride—and make serving those private parties and tables of 17 look effortless—
many restaurants will hire seasonal help. Here are some practical tips for doing so.
           DON’T:                                        DO:                                              DON’T:
           Hire people that need                         Be transparent                                   Underestimate
           tons of training                                                                               your need
You’ll have precious little ramp-up time;    If you’re hiring for just six weeks of work,     Hitting that magic number of seasonal
invest in people that can hit the ground     stress the seasonal nature of the job.           employees can be tricky, but you don’t
running. If possible, have prospective       “When you interview, ask the candidate           want to come up short. “If you’ve already
employees work on a probationary period      why that idea appeals to them,” Groeger          been through a holiday season, go through
for a shift or two “so you can evaluate      says. “If you get answers like ‘I’m a college    your historic records to get a gauge,”
their ability to perform,” says Benjamin     student on Christmas break,’ it makes            Djokovic says. “But if you’re new, always
Groeger, Chef and Culinary Specialist for    perfect sense and could be a mutually ben-       plan for more than you think you’ll need.
Sysco Arizona. “Plus, you’ll also see how    eficial relationship.” Ask what other types      Better safe than sorry.”
they work with your permanent staff; it’s    of jobs the candidate is currently applying
important for everyone to gel.”              for. “If you find they are going for full-time               DO:
                                             jobs, and yours is part-time, that could be                  Give everyone
           DO:                               a sign that they might leave if something                    time off
           Use social media                  else comes along,” Groeger says.
                                                                                              Holidays are meant to be spent with peo-
           to recruit                                                                         ple you love. Give everyone—temporary
Putting out the word on social media                                                          and permanent employees alike—a day off
doesn’t cost anything and has incredible                                                      on the holiday or close to it. “If that’s just
reach. “Get on Facebook and Twitter and                                                       not possible,” Groeger says, “offer to invite
talk up the opportunity. Make sure to                                                         your employee’s family in for dinner and
say ‘Tell your friends’ or ‘Grab a college                                                    let them enjoy a meal together.”
buddy,’” says Jovan Djokovic, Business
Resource Consultant for Sysco Eastern
Wisconsin.

                                                                                                                                   HOLIDAY 2018 27
RECIPES

     Beyond
      .     Burger®                          liquid over them. Let chill at least    and gradually add the flour until           4
                                                                                                                                 3
                                                                                                                                   oz. cod
                                                                                                                                   oz. Portico Imperial lobster
     With Cranberry                          one hour or overnight.
                                               Slice pork belly into 1-ounce
                                                                                     you have a smooth dough. Fold
                                                                                     in the basil pesto and pumpkin
                                                                                                                                 6
                                                                                                                                 6
                                                                                                                                   Portico Imperial clams
                                                                                                                                   Portico Imperial mussels
     Aioli                                   pieces, about 1 by ½ inch long.         purée. When the water is boiling,           ¼ lb. octopus
     CH EF N EI L D OH ERT Y                                                                                                     6 dry Portico Simply sea scallops
                                             Render their fat in a small sauté       form a test dumpling using a tea-               10/20
     S YSCO COR P OR AT E
     SERV E S 1                              pan. Once they have caramelized,        spoon. Dip the spoon into the hot           6 grape tomatoes, sliced
                                             pour off the fat to reserve for the     water, then cut out a small piece        Heat 2 tablespoons oil in a large
       1 4.5-inch Baker’s Source
           Classic wheat bun                 vinaigrette. Add apricot glaze to       of dough and place it in the hot         pan over medium heat and fry
      ½ tsp. mayonnaise                      the pan and glaze the pork.             vegetable stock. Cook for about 3        potato slices until golden-brown.
       1 4oz. Beyond Meat Burger®              Chop the leaves of the Swiss          minutes, then remove and test for        Season with salt and pepper and
     		 Salt and freshly ground black
           pepper to taste                   chard, kohlrabi and dandelion           doneness. Cook the remaining             set aside. To prepare the corn,
      2 slices avocado                       greens. Rinse and dry thoroughly.       dumplings, then place them in a          lightly oil and fire-roast over an
      2 slices red onion                       For the vinaigrette, place the        cold-water bath.                         open flame until charred. Re-
      ½ oz. arugula
      2 slices tomato                        hot pork fat along with the mus-          When ready to serve, heat half         move kernels and set aside. To
       1 oz. cranberry aioli (1 tsp.         tard and mirin in a medium bowl         the butter and sauté the dump-           prepare the broth, heat remain-
           cranberry mustard (page 30)       and whisk to combine. Add the           lings in the pan until golden            ing oil in a pan over medium heat;
           mixed with 2 Tbsp. mayon-
           naise)                            greens and toss with the dressing,      brown. Heat a sauté pan, add the         sauté shallots, garlic and chorizo
     Smear the split bun with may-           making sure to coat evenly.             oil and when it’s hot, add halibut,      and cook until tender. Add to-
     onnaise and toast on a griddle or         Serve topped with fried egg,          seasoned with salt and pepper.           matoes, fish base and 2 cups cold
     pan. Cook the patty on a lightly        grilled apricot, sliced kohlrabi,       Cook for 2 minutes on each side.         water. Bring to a simmer and sea-
     oiled pan, pressing down to cook        glazed pork belly and pickled           Briefly grill the mini pepper            son to taste. Add paprika and half
     well. Season with salt and pep-         chard ribs.                             strips. Cook the pork rind in a          the fresh herbs; remove from the
     per, and let cook to an internal                                                deep fryer. Place the halibut onto       heat and set aside.
     temperature of 165 degrees. Build       Seared Halibut                          a serving plate, top with the raw          To prepare the seafood, steam
     the burger by smearing the aioli        With Pumpkin                            cucumbers and cooked pork rind
                                                                                     and garnish with the pepper. Ar-
                                                                                                                              the cod for 4 to 6 minutes until
                                                                                                                              fully cooked. Separately, steam
     on bottom bun, then place the
     patty on top. Add avocado, onion,
                                             Basil Spaetzle                          range the spaetzle into separate         the lobster, clams, mussels and
                                             CH EF K L AUS M A N DL                  piles. Melt the remaining butter,        octopus for 4 to 5 minutes to heat
     arugula and tomato. Top with            S YSCO CH IC AG O
     toasted bun.                            SERV E S 4                              add the juice of a lemon, season         through. (Be careful not to over-
                                                                                     with salt and pepper and pour            cook.) In a hot oiled pan, sear the
                                             PUMPK IN BASIL SPAETZLE
     Greens With Warm                         4 oz. Sysco Imperial Vegetable
                                                  Soup Base
                                                                                     onto the plate. Drizzle with pump-
                                                                                     kin seed oil and melted butter.
                                                                                                                              scallops and set aside. Warm the
                                                                                                                              broth slowly and add roasted corn
     Pork Belly Salad                         2 Wholesome Farms eggs                                                          and grape tomatoes. To plate, use
                                              4 oz. Wholesome Farms whole
     CH EF M EEG A N ROBERT S
     S YSCO A R I ZONA                            milk                               Portuguese Fish                          a slotted spoon to gently place the
     SERV E S 4                              		 Sysco Classic Salt and Sysco
                                                  Imperial McCormick freshly         Stew (Caldeirada                         vegetables and ingredients from
                                                                                                                              the broth into large shallow bowls.
     PICK LED CHAR D R IBS
        ¼    cup mirin
                                                  ground black pepper
                                              8 oz. Sysco Classic all-purpose
                                                                                     de Peixe)                                Arrange the seafood ingredients
         1   tsp. Sysco Classic salt              flour                              CH EF A N T HON Y MCC AU L E Y           on the plates and garnish with
         1   oz. rainbow chard ribs           ¼ oz. Arrezzio Imperial basil          S YSCO BOS TON
                                                                                     SERV E S 2                               fried potatoes and fresh herbs.
        4    oz. Sysco Classic Sous Vide          pesto
               pork belly, sliced             2 Tbsp. Sysco Classic pumpkin            3 Tbsp. Arrezzio Imperial olive

       2
        1    oz. apricot glaze
             oz. Swiss chard leaves
                                                  purée
                                              4 oz. Wholesome Farms butter,
                                                                                            oil, divided                      Crispy Pork
       ½     oz. kohlrabi leaves                  plus more for drizzling
                                                                                        1 fingerling potato, thinly sliced
                                                                                     		 Sysco Classic Kosher salt and         Belly With
        1
        1
             oz. dandelion greens
             Wholesome Farms egg, fried
                                             SE AR ED HALIBUT
                                               4 Tbsp. Arrezzio Imperial olive oil
                                                                                            freshly ground Sysco Impe-
                                                                                            rial McCormick black pepper
                                                                                                                              Manchamantel
        1
        1
             apricot, halved and grilled
             oz. kohlrabi, sliced thin
                                                    blend                                   to taste                          Sauce
                                             4-6 oz. halibut fillets                    1 ear of corn                         CH EF A R M A N D O P OM A L E S
     VINAIGR ET TE                             2 mini peppers, cut into strips          1 Tbsp. Arrezzio Imperial olive oil   S YSCO N E W M E X ICO
        1 oz. pork fat                         ¼ oz. Block and Barrel pork rinds       2 shallots, thinly sliced              SERV E S 1 5
        1 Tbsp. whole-grain mustard             1 cucumber, peeled and shaved          2 cloves garlic, thinly sliced
        2 oz. mirin                                 into thin strips                   2 oz. chorizo, diced                   CR ISPY POR K BELLY
                                                1 lemon                                2 Imperial Fresh whole toma-             6 lb. Sysco Block and Barrel pork
     FOR THE PICK LED CHAR D R IBS             ½ oz. pumpkin seed oil                       toes, peeled and crushed                belly
     Heat mirin and salt in a large pot      Fill a 5-quart stockpot with 3           1½ Tbsp. Sysco Imperial fish soup         2 Tbsp. Sysco Imperial McCormick
     and bring to a boil. Slice chard ribs                                                  base                                    ground black pepper
                                             quarts water, add the vegetable              tsp. Sysco Imperial McCormick         ½ Tbsp. Sysco Imperial McCormick
     in half lengthwise and cut on the       base and bring to a boil. In a me-             Hungarian paprika                       ground cinnamon
     bias into 1-inch pieces. Place in a     dium bowl, combine the eggs and            1 tsp. fresh rosemary, finely           ½ tsp. Sysco Imperial McCormick
     large heatproof bowl and pour hot                                                      chopped                                 ground cloves
                                             milk with salt and pepper to taste         1 tsp. thyme, finely chopped            ¼ tsp. Sysco Imperial McCormick

28 SYSCOFOODIE
ground allspice                belly, such as Sysco Imperial          TOMATO COULIS                            and simmer for 15 minutes until
  3 Sysco Imperial McCormick bay                                                1 Tbsp. Arrezzio Imperial olive oil
       leaves, crumbled               Sous Vide Pork Belly.                         blend                             cooked through. Drain potatoes
 10 sprigs fresh thyme                FOR THE MANCHAMANTEL SAUCE               3 tomatoes, cored, blanched,           and transfer to a blender. Add
  2 oz. Sysco Classic kosher salt                                                   peeled and seeded—juices          butter and warm heavy cream
   1 oz. Sysco Classic sugar          Heat your oven to 350 degrees.                reserved
  ½ cup honey                         Place chilies in a cast-iron skil-       3 cloves garlic, sliced                and process until puréed. Add
  ¼ cup rendered pork or duck fat     let and toast both sides, being           1 tsp. Sysco Classic tomato           more cream to adjust consisten-
		 Canola oil, rendered pork or                                                     paste                             cy, taste for seasoning and set
       duck fat for searing           careful not to burn them. Bring a        ½ tsp. Sysco Classic sugar
                                      quart of cold water to a boil and         1 tsp. fresh oregano, chopped         aside warmed.
MANCHAMANTEL SAUCE                                                           		 Kosher salt to taste
  ¼ lb. whole dried ancho chilies,    add the chilies. Lower the heat                                                 FOR THE SALT COD
                                                                             4-6 oz. Portico Atlantic cod fillets
       stems and seeds removed        and simmer for 10 minutes. Drain          1 egg white                           Rinse excess salt off salt cod.
  ¼ lb. ripe banana                   and set aside. Toss banana, apple        ¼ tsp. Dijon mustard                   Place in a water bath and chill for
   1 large green apple, peeled and                                             4 baby carrots, cut on the bias
       cored                          and pineapple with brown sugar                                                  at least 8 hours, changing water
                                                                               8 cauliflower florets
   1 lb. fresh pineapple, trimmed,    and roast in a large pan for 10 to       8 Brussels sprout leaves               four times. Drain cod. In a non-
       skinned and cored              15 minutes. Add tomatoes to the          4 2-oz. portions salt cod              stick pan, warm olive oil over me-
 1½ tsp. brown sugar                                                           ¼ cup Arrezzio Imperial olive oil
  ¼ lb. Roma tomatoes                 fruit mixture and roast 10 min-                                                 dium heat. Add garlic and shal-
                                                                                    blend
 1½ tsp. Sysco Imperial McCormick     utes longer. Place chilies, fruit        4 cloves garlic, sliced                lots and sauté for 1 minute. Add
       ground cinnamon                mixture, cinnamon, vinegar,              ¼ cup shallots, sliced into rings      sweet pepper, lemon juice, chick-
 1½ tsp. apple cider vinegar                                                   4 mini assorted sweet peppers,
		 Pinch of ground cloves             cloves, and salt in a food proces-                                              en stock and thyme. In a shallow
                                                                                    cut into rings
   1 tsp. salt                        sor and purée until smooth. Add          ¼ cup lemon juice                      pot with a lid, bring poaching
 1½ tsp. peanut oil or lard           a little water if necessary to thin      ½ cup Sysco Imperial chicken           liquid to 155 degrees. Add salt cod
GAR NISH                              the sauce slightly. Strain if de-             stock                             pieces, cover and gently poach for
		 Roasted poblano corn                                                        2 sprigs fresh thyme
                                      sired. Place oil or lard in a deep                                              2 minutes on each side. Remove
		 Chayote squash, sliced and                                                YUKON GOLD POTATO PUR ÉE
      steamed until tender            skillet. Heat until almost smok-                                                from heat and keep warm.
                                                                               1 lb. Yukon Gold potatoes,
 30 pearl onions, blanched            ing and add the sauce. Fry for 3             peeled and cut into ½-inch         FOR THE VEGETABLE S
		 Plantain, sliced and fried until   to 5 minutes, stirring constantly.           slices
      crispy                                                                                                          Blanch baby carrots in salted
                                      (Makes 3 cups of sauce.)                 1 tsp. salt
   1 cup fresh pineapple, diced                                                1 Tbsp. Wholesome Farms                boiling water until tender. Set in
                                        To serve, warm the sauce and               butter                             an ice bath to stop the cooking.
FOR THE CR ISPY POR K
                                      set it aside. Warm the poblano          ¼ cup Wholesome Farms heavy             Using the same boiling water,
In a large bowl, coat the pork bel-                                                cream, warm
                                      corn and set it aside. Divide the                                               follow the same process with the
ly with the cure spices and the                                              		 Kosher salt to taste
                                      pork belly into 4-ounce portions.                                               cauliflower florets, blanching any
honey and toss to coat evenly.                                               FOR THE HER B CRUST
                                      Heat the oil to almost smoking.                                                 purple ones separately to prevent
Place in a nonreactive contain-                                              In deep-fryer heated to 350 de-
                                      Reduce the heat to medium and                                                   discoloration. Blanch Brussels
er, cover and refrigerate for 24                                             grees, fry parsley and basil for 20
                                      sauté the pork belly until it’s                                                 sprout leaves for 5 seconds and
hours. Heat a sous vide circula-                                             seconds. In a small food proces-
                                      browned on all sides and warmed                                                 immediately set in an ice bath.
tor to 160 degrees. Remove the                                               sor, combine bread crumbs, fried
                                      through. Divide sauce among                                                     Drain all vegetables. When ready
pork from the cure, rinse and                                                herbs, olive oil, cheese and salt.
                                      plates, top with pork belly. Gar-                                               to plate, warm vegetables (purple
pat dry. Vacuum-seal pork belly                                              Process until herbs are well-in-
                                      nish with corn, chayote squash,                                                 cauliflower in a separate pan) in
with the rendered fat. Submerge                                              corporated with the bread crumbs
                                      pearl onions, fried plantain chips                                              olive oil and season to taste.
the sealed pork into a preheated                                             and color is green. Set aside.
                                      and diced pineapple.
water bath and cook for 24 hours.                                                                                     FOR THE HER B- CRUSTED COD
                                                                             FOR THE TOMATO COULIS
Remove pork from water bath                                                                                           FILLETS
and let rest for 15 minutes. Plunge   Herb-Crusted                           In a small pot, warm olive oil.
                                                                                                                      Combine egg white and Dijon
into an ice bath and chill for 20     Cod Fillet and                         Add garlic, but don’t let it take on
                                                                             color. Add tomato paste, chopped
                                                                                                                      mustard. Beat slightly until Di-
to 30 minutes. Refrigerate until      Lemon–Olive Oil                        tomatoes, reserved juices and
                                                                                                                      jon is thoroughly incorporated.
completely chilled.
  Alternatively, instead of using a
                                      Poached Salt Cod                       sugar. Bring to a boil and reduce
                                                                                                                      Blot excess moisture on cod fil-
                                                                                                                      lets. Lightly season with salt and
                                      CH EF NOR A G A L DI A NO              heat to low. Simmer gently, stir-
circulator, heat an oven to 250 de-   S YSCO CEN T R A L F L OR I DA                                                  pepper. In a hot, oiled sauté pan,
                                                                             ring periodically for 15 minutes.
grees. Place pork belly in a hotel    SERV E S 4                                                                      sear both sides of the fish, presen-
                                                                             Add oregano and salt to taste,
pan and cover with rendered fat.      HER B CRUST                                                                     tation-side first. Place on a paper
                                                                             and cook for one minute longer.
Bring to a simmer on the stove-         ¼cup Italian parsley                                                          towel–lined plate. Brush top of fil-
                                        3large basil leaves                  Transfer to a blender and purée
top, then place in the oven and                                                                                       lets with the egg white and Dijon
                                        ½cup panko bread crumbs              until smooth. Set aside warmed.
cook, uncovered, until pork is          2Tbsp. Arrezzio Imperial olive oil                                            mixture and carefully top with the
fork-tender, three to four hours.          blend                             FOR THE POTATO PUR ÉE                    herb crust. Transfer to a half-sheet
To make the dish even quicker          2 Tbsp. Arrezzio Imperial grated      Place potatoes in a small pot            pan and bake in a 350-degree con-
                                           Parmesan cheese                   with water to cover. Add salt and
and easier, use a precooked pork      		 Pinch kosher salt                                                            vection oven for about 5 minutes
                                                                             bring to a boil. Reduce heat to low

                                                                                                                                                HOLIDAY 2018 29
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