SUMMER 2019

Rise and Dine BURGERS+ WITHOUT BOUNDARIES /P.20 DECADENT SUMMER DESSERTS /P.2 4 A FRESH LOOK AT FOOD WASTE /P.11 HOLIDAY PREP CHECKLIST /P.27

Hatch Chile Crab Cake Wafflewich With Green Tomato Fries Chef Javier U. Lopez Sysco Houston AD #

buckhead meats.indd 1 3/14/19 11:34 AM IN THIS ISSUE

Summer Haze Burger with Lemon-Thyme Fries; article on page 20.

DEPARTMENTS 2 WORLD OF SYSCO Learn how Sysco’s fresh dairy maintains the highest safety standards in the industry and why Cargill has been our primary ground beef supplier for more than 15 years. 10 CULINARY TRENDS Get expert tips on how to measure and reduce food waste in your operation and see how to add profit to your french fry plate. 27 OPERATIONS NEw Find the inspiration you need to do grab-and-go breakfast right, and check our holiday prep guide to get organized before the rush. 28 RECIPES Look! Everything you need to bring the vibrant dishes on these pages to life. 32 BACK OF OUR HOUSE In Las Vegas, Chef Brian Littlejohn works with a team of experts to guide a diverse group of customers to success.

FEATURES

12 Rise and Dine The most important meal of the day is stretching its legs. Breakfast classics take on new life with innovative twists.

20 Thrill of the Grill Today’s diners expect more from their burgers—especially when they are paying a premium. Ethnic flavors, artisan cheeses and even colorful bunless bowls have entered the burger orbit.

24 Chill Out When the mercury rises, stock your menu with irresistible chilled desserts, from ice cream sandwiches to novelty shakes.

place your order today © 2019 Sysco Corporation. All rights reserved. Unless otherwise noted, all product or brand names and their associated copyrights herein belong to their respective owners. For more, visit SyscoFoodie.com.

New kettle chips coming soon Facebook.com/SyscoFoodie @SyscoFoodie @SyscoFoodie

Tabletop items seen in Foodie are by Libbey® and available for purchase at suppliesonthefly.com.

SUMMER 2019 11 TITLEWORLD OF SYSCO

Eggs, butter, milk—these are all key ingre- outfitted with time temperature recorders dients in the commercial kitchen. When it to ensure the temperature never rises above Fresh comes to fresh dairy, Sysco’s Wholesome 40 degrees, which means the products Farms brand offers quality, consistency maintain the best flavor. and safety you can count on. Backed by When you order from Wholesome Honest Sysco’s quality assurance team, the largest Farms, key products, including milk and in the industry, your fresh dairy—from shell eggs, are sourced from a trusted com- milk, cream and eggs to ice cream and sour munity of farmers and packaged within Dairy cream—comes with a guarantee of the 72 hours of leaving the farm. With only highest safety standards. clean and pure ingredients and no added Sysco’s end-to-end refrigerated supply hormones or antibiotics, Wholesome Farms chain means all items are shipped and allows you to worry less about your dairy delivered cold from start to finish. This supply so you can focus more on running includes being transported in trucks your business.

2 SYSCOFOODIE.com WORLD OF SYSCOTITLE

LOCATION Minneapolis, MN CATEGORY Agricultural Products KNOWN FOR Quality Ground Beef

SUPPLIER PROFILE While more midrange restaurants are “Cargill micro-tests all of our ground embracing fresh patties in place of frozen beef and has state-of-the-art traceability Cargill when making burgers these days, “it doesn’t systems so if they have to pull back a prod- need to be an either/or proposition,” says uct, they know exactly where everything is Founded in 1865, Cargill has grown from a Tony Neuman, Customer Marketing Man- before it even reaches the customer,” says grain-storage business to a multinational ager at Cargill. There is a time and a place Lary. Beyond their top-level safety and giant, providing the world with agricul- for both, according to Neuman. Frozen cold-chain controls, however, says Lary, tural goods and products. It also supplies patties can reduce waste and the chances “They are early adopters of technology, the high-quality ground beef for Sysco’s for spoilage. Sysco’s patties are flash-frozen such as an online quality verification Fire River Farms brand, including bulk at the height of freshness to preserve the system, and they are constantly innovating grind and patties, fresh as well as frozen. quality and taste. and developing new products and ingre- Cargill is the exclusive supplier for Fire dients that bring quality and value to the River Farms Imperial Natural Grass-Fed Our Safety Commitment customer. They even helped Sysco develop Ground Beef, which currently comes in When it comes to ground beef, safety and our own proprietary beef blends, including frozen patties and will soon be available in quality are the primary focus for both Car- our preseasoned beef patties.” fresh bulk to meet growing demand. gill and Sysco. All Cargill and Sysco trucks When you place a sizzling burger on that transport fresh meat are equipped a bun or serve your signature sliders to Constant Innovation with time temperature recorders that cer- a diner, you need to feel confident in the “Cargill has been producing Fire River tify the temperature “never goes above 40 meat’s safety and quality, as well as its great, Farms ground beef for more than 15 degrees, and the cold chain is maintained consistent taste. Cargill and Sysco have years,” says Travis Vest, Corporate Account from when the beef leaves Cargill’s dock combined forces to make Fire River Farms Manager at Cargill. “And we will continue until it reaches your back door,” says Yale the best on the market. to invest in our relationship with Sysco. We Lary, Quality Assurance Department PQM have recently added a specialist to our team (Product Quality Management) Manager at who concentrates on nothing but ground Sysco. “Cargill is helping us to be a leader in beef products.” the industry for food safety,” says Lary.

SUMMER 2019 3 TITLEWORLD OF SYSCO

4 SYSCOFOODIE.com Savor the Moment Citavo, Sysco’s coffee and tea brand, has some exciting changes in store that will be all the buzz this year. In addition to a logo and packaging makeover, the Citavo brand, known for its robust selection of coffees, cocoas and cappuccinos, now includes hot and iced teas. From early morning until late into the night, Citavo beverages will have your customers savoring the moment with every sip. Brewed beverages are profitable menu The Big Chill in the industry, to guarantee transparency, drivers that go beyond what’s in the cup to Cold brew is one of the fastest-growing safety and the best-tasting beverage experi- deliver comforting sensory experiences. On beverage categories on the market, with ence. In addition, Sysco has its own Master average, consumers savored three cups of growth approaching 50 percent last year, Cupper, who samples each batch to ensure coffee a day this past year, with consumers according to Datassential. Our Citavo every brew is up to par. ages 18 to 34 spearheading growth in the Imperial Cold Brew Concentrate makes Sysco also offers sustainably sourced category, according to Technomic. Iced it easy to embrace the trend. Conveniently coffees that benefit the environment and tea is another favorite, with 25 percent of packaged in resealable, shelf-stable com- positively impact small family-owned foodservice consumers ordering it daily. pact cartons, Citavo Cold Brew just requires farms. Grown, sourced and roasted with the addition of water, meaning you can care and attention, these include products Tea Up serve it to guests on demand or prepare a such as Citavo Supreme Single-Origin The Citavo line now includes a wide range batch in the morning for the entire day. Al- Guatemala Blend and Costa Rica Blend, as of iced and hot teas to add to your menu. though cold brew by itself can be priced at well as Certified Organic Dark Roast. More consumers are choosing hot and iced a premium, you can realize an even greater teas over sugary carbonated beverages for profit when you add custom flavorings such New Look, Same Great Taste their halo of health, their glow of globalism as vanilla, mocha, caramel and hazelnut. As Citavo unveils new packaging to reflect a and potential for endless personalization. more modern aesthetic, its commitment to Add flavored iced teas like Citavo Impe- Crafted With Care the time-honored tradition of quality and rial Raspberry or hot teas such as Citavo If you are looking for a coffee with consis- expertly grown coffees and teas remains Imperial Green Tea as healthier choices tently great flavor, Citavo offers a choice steadfast. No matter what kind of opera- for during or after the meal. Use Citavo of top-quality brews you can count on. tion you run, Citavo’s coffees, hot and iced Imperial Black Unsweetened Iced Tea as a From Citavo Imperial 100% Colombian teas and cocoas have a place on your menu. blank canvas for creations that mix mashed to French Roast and Kona Blend Coffees, fresh fruit and herbs, such as mango, peach, all Citavo coffees and teas are overseen by Ask your Marketing Associate about Citavo mint or basil. Sysco’s Quality Assurance team, the largest products that are right for your operation.

FRESH new look, SAME great brands You may notice that our brands look a little different. Driven by our companywide commit- ment to more sustainable operations, and new Sysco Brand QA Promise FDA regulations on clear and clean labeling, Our Sysco Brand products meet the our products’ packaging now features a fresh most exacting standards for safety, new look. Rest assured that no matter what reliability and quality. All Sysco brands changes on the outside, the quality and consis- are backed by the largest Quality tency you’ve come to rely on remain the same. Assurance team in the industry.

SUMMER 2019 5 WORLD OF SYSCO

Owner Niall Campbell

Local Lime Salsas All American Burger

CUSTOMER PROFILE If you had to describe Firefly Grill in just a few words, what would they be? Firefly Grill Eclectic, high-end, global comfort food. How did the restaurant get started? I’ve worked in restaurants since I was 15, Effingham, Illinois starting as a dishwasher. I worked all over— In a small town in Central Illinois, Firefly Grill I’d be in the Caribbean in winter and spend summers in Maine. I was helping friends has become a destination for food lovers open a restaurant in Vieques, Puerto Rico, from far and wide. We caught up with chef/ when I met my wife, Kristie. Kristie’s dad is from this little town in owner Niall Campbell to learn more about his Illinois called Effingham. We met some hospitality and farm-fresh cooking. developers from there who were interested in opening a nice restaurant in the town, which at the time had mostly chains. When we got the offer to open in Effingham, we thought we would do it for a short time and then move on. But we fell in love with living here. It’s a great town, and we have a 300-square-foot restaurant with an

6 SYSCOFOODIE.com Zaza Arkansas Firefly Margherita Pizza Montana Mignon Heirloom Salad attached farm, 200 miles south of Chicago. at the time. The menu might change once How has Sysco been an integral partner We opened in 2006 and slowly became a a week or five times in a week. In summer, in your success? destination restaurant. We’ve created a we take the squash blossoms we grow and I asked for total transparency with Sysco, pretty good following. stuff them with goat cheese and herbs, and and it was given to me. Their automated lightly batter and fry them. And our steaks online ordering also helps with that Tell us about the farm that’s attached to are just unbelievable, from our New York transparency, and especially account- the restaurant. strip to the prime rib. Customers come in ability. Sysco keeps us informed about Originally, we had about 2,500 square and rave about our filets, and we take a lot how things are moving—they give us the feet of fertile land. It has grown to 46,000 of pride in that. higher-level view—in the world of food, square feet, providing 60 to 70 percent of and I appreciate that. our produce from April to October. At first, What items do you source from Sysco? I thought, as long as we can grow our own We buy our romaine and iceberg lettuces, What are your plans for the future? herbs, that will be great. Then we added our onions, celery and carrots. Our fish— Last year, we bought an additional 14 acres tomatoes; we have 32 different varieties. sea bass, salmon. And that great steak I of property that we plan to use as an event Now we grow eggplants, jalapenos, squash, was telling you about, the Certified Angus space for weddings and corporate parties. squash blossoms—it runs the gamut. Beef.® Our Sysco rep took us up there. We will probably build that out in the next Sysco understands what I am trying to do. five years. That, plus our farm, gives us What are some of your signature dishes? They’re looking for what works best for me plenty of space to grow. The beauty of being an independent restau- and my business. It’s not always about the rant is that we can follow the seasons and price point for me; it’s about the quality of To read more Customer Profiles, click here. be very fluid with what produce is available the product.

SUMMER 2019 7 AD #

Chill out during summer with

Available Packages: Available Packages: Available Packages: 375ml (Still & Sparkling), 500ml (Still & Sparkling), 20oz, 700ml, 1L Glacier Cherry, Glacier Freeze, Lemon Lime & Orange 800ml (Still & Sparkling), 850ml (Still Only) 20oz

PLEASE CONTACT YOUR LOCAL SYSCO MARKETING ASSOCIATE FOR ORDERING AND PRICING ON ANY OF THE ABOVE ITEMS

Actual product availability in markets may vary and is dependent on local restrictions GATORADE and G DESIGN are registered trademarks of Stokley-Van Camp, Inc. ©2019 S-VC, Inc. LIFEWTR and the Logo are trademarks.

gatorade.indd 1 3/19/19 10:34 AM WORLD OF SYSCOTITLE

Shore, Taste of the Nation is one of the longest-running culinary events in the country and has raised more than $100 million to end childhood hunger. The events take place in 20 cities annually, and each one features dozens of celebrated local chefs, mixologists and sommeliers serving savory and sweet tastings for attendees. The importance of Sysco’s partnership with this series is recognized not only by the local communities in which the events take place but also across Share Our Strength, according to Debbie Shore:

Sysco’s incredible support makes Taste of the Nation possible. We are incredibly grateful for their passion, commitment and partnership, and look forward to continuing to work together to make great strides in ending childhood hunger across the United States.

One in six children in America struggles with hunger, but the No Kid Hungry Sysco is committed to helping the millions campaign aims to change that. Since the of Americans who struggle with food inse- campaign’s launch, over a billion meals Fighting curity and hunger, providing both financial have been served to kids across the country, and volunteer resources to local organiza- thanks in large part to partners like Sysco. tions. We currently allocate 75 percent of The No Kid Hungry campaign helps Hunger, our community donations and volunteer schools make breakfast part of the school activities toward hunger relief, and as part day to reach more kids facing hunger in the of our 2025 Corporate Social Responsibility classroom, expands programs that serve Sharing Goals, we plan to donate 200 million meals kids meals during the summer break and and $50 million dedicated toward allevi- after the school day ends and teaches fam- ating hunger and food insecurity in the ilies to stretch their food dollars and cook Strength communities we serve. healthy meals through nutrition education One of the ways Sysco is working to programs. Food isn’t just our end hunger is through our long-standing Sysco extends its support of No Kid business. At Sysco, it’s partnership with Share Our Strength. For Hungry beyond dollars with in-kind prod- nearly two decades, Sysco has partnered uct donations and employee volunteerism. also our passion and our with the nonprofit organization dedicated Together, we can make a difference in a purpose as we fight to ending hunger and poverty in the United child’s life, one meal at a time. States and abroad, including key support to put an end to hunger. for its No Kid Hungry campaign, which Check to see if there’s a Taste of the Nation focuses on ending childhood hunger in the event coming to a city near you at U.S. And for the past seven years, Sysco has NoKidHungry.org/Taste. proudly served as National Co-Presenting Sponsor of Taste of the Nation, an annual culinary event series benefiting No Kid Hungry. Created in 1988 by Share Our Strength Co-Founders Billy and Debbie

SUMMER 2019 9 [G1_Summer_CT_Food Waste_ewm]

TITLECULINARY TRENDS The Versatile French Fry Eaten by themselves, french fries are a nacho build. It is especially helpful if fries flavors, such as West African, Greek or crispy, savory treat. But when dressed with make up part of your takeout or delivery Japanese; go upscale with black truffle the right seasonings and paired with a menu and need to maintain their crunch salt or turn up the heat with a squeeze of tangy sauce or dip, what was once a simple, on the ride home. Mike’s Hot Honey or a dusting of Frank’s inexpensive side or appetizer becomes an RedHot® Dry Seasoning, a Sysco-exclusive elevated taste sensation. Dressed to Thrill product. According to Bruce Barnes, Menu Consul- Coated for Crunch tant at Sysco, more operators are pairing Fries on Top “One reason our Sysco Imperial Ultimate the humble fry with upscale dipping sauces Different Sysco fry products, such as our Crisp and Sysco Imperial Phantom Fries and exotic spice blends or seasoned salts. Sysco Imperial Potato Chip Skin-On are hugely popular across the board is their “Harissa fries, chipotle fries … you can get Recipe Choice and Sysco Imperial Waffle menu versatility,” says Jim Mosley, Product a couple dollars more per serving as an Fries, can also be used in a wide variety Manager at Sysco. Both the Ultimate Crisp appetizer or a side when you add the right of applications, adding crunch on top of and the Skin-On Phantom (used in the seasonings,” Barnes says. “It’s super-easy, salads and even burgers. Fries also make a Peri Peri Fries, shown here) have a special and because the french fry is an inexpen- great soup topper, providing both texture coating that retains crispness. This has a sive product, the margins are great.” and a bit of hearty flavor. wide range of benefits, whether you want Drizzle fries with fresh herbs and feta your fries to cling to a sauce or to each other cheese for a halo of freshness and health. Ask your Marketing Associate about Sysco’s as part of a loaded fry concept, poutine or Use them as a blank canvas for ethnic wide range of fry options and applications.

Greek-Style Fries; recipe on page 28.

Find recipes for Furi Furi Fries (center) and Peri Peri Fries (right) on SyscoFoodie.com.

10 SYSCOFOODIE.com CULINARY TRENDSTITLE

such as red bliss potatoes, which don’t need to be peeled. Greene also believes trends like root-to-stem cooking are positive and here to stay. But most important, he says, is to impart knowledge and connect downstream users with the entire food supply chain, from farmers to truck drivers. Once each person understands where a tomato comes from and all the work that goes into getting it to the plate, they won’t want Students in a Chartwells Higher Ed teaching to waste any part of it. kitchen with Waste Warrior Chef Jet. Moving the Needle Food waste is an ethical, Rethink Food Waste economic and environmental issue. By measuring results, Tracking, using the right tools and a change in mindset taking practical steps and sharing knowledge, you can can help reduce food waste in any operation. achieve significant reductions As 40 percent of the world’s We spoke with trained chef example, by visiting StopFood- in food waste. “At Chartwells food goes uneaten, and 52 and Waste Warrior Andrew WasteDay.com to take the Higher Ed,” says Greene, “we’re million tons of food are sent to Greene, M.B.A., CCC, the pledge and become a Waste lucky to be led and empowered landfills annually in the U.S. Purchasing Manager at Chart- Warrior.” by our VP of Sustainability and alone, operators have both a wells Higher Ed, about why Culinary Services, Laura Lapp, challenge and an opportunity. curtailing food waste is partly A Waste-Not State and inspired by our CEO, Lisa By measuring and reducing a matter of mindset. To start, of Mind McEuen, who always expects waste, restaurateurs can save says Greene, “Food waste is not Start with the basics, like using us to ‘be brilliant at the basics.’ money and help save the planet. waste until it’s wasted. The smaller plates for portion We will continue to move the amount of food we serve each control, for example. Also, it has needle forward on food waste Measure and Track day is massive, and it’s a great been shown that people waste and other sustainable innova- To reduce food waste, you need responsibility.” Greene and his less food in an all-you-can-eat tions each and every day.” to know how much of your colleagues track every pea and environment when they have weekly food order is going potato through customized to carry their own plates, so unused. From there you can production and waste software. consider ditching the trays, as measure how each change Yet, he says, technology is not Chartwells Higher Ed has done. you make to manage waste the key. “Empower and educate Chartwells provides kitchen affects that number. Start by your staff to manage waste,” staff with tools like tomato using inventory management he says, “and ask yourself what sharks to get each bit of a to- technology to keep track. you can do to contribute, for mato, and they use ingredients

SUMMER 2019 11 and D se in i Add profit to the plate when you put a fresh twist on e R breakfast classics.

Hatch Chile Crab Cake Wafflewich With Green Tomato Fries

12 SYSCOFOODIE.com But as consumers become more nd D sophisticated, chefs are upping a Waffles, their game, using high-end in- e i gredients and technical prowess s n grits and to make these once-modest dishes sing. What can operators because it pulls the dish together, making i it more flavorful and visually appealing.” e Benedicts are do to elevate their own break- For example, the Lemon and Thai Basil fast dishes from satisfactory to Blueberry Waffles (next page), made with R standards extraordinary? Sysco Classic Blueberry Muffin Batter, are topped with homemade preserves to Set Your Plate Apart more fully develop the blueberry flavor. The on the “Most customers are looking for plates that Thai basil, meanwhile, is an unexpected go the extra mile,” says Chef Brian Dorsey, counterpoint. “It’s all about layering the breakfast Culinary Consultant at Sysco Denver. flavors in interesting ways,” Dorsey says. “When you add something to a plate, You can also elevate a dish by adding menu. don’t just do it because it looks pretty, but unusual, exotic or luxurious ingredients to

Cheesy Grits With Pulled Pork & Spring Vegetables

Find recipes for these dishes on pages 28–30.

SUMMERMONTH 201X2019 1313 the mix. Avocado toast is a simple concept, but one that continues to be reinvented by chefs—and enjoyed by diners—all across North America. Here, we’ve added not only rich smoked salmon to our Whipped Avocado Toast but also a hint of salty prosciutto to further set it apart. Rethink Waffles Waffles are perennially popular. But -in stead of topping them with the classics and stopping there, consider using them as the basis for a deluxe breakfast sandwich, as we’ve done with the Crab Cake Wafflewich. Not only does this plate reinvent the break- fast sandwich concept, but like the avocado toast, it also takes advantage of the current seafood trend, which is gracing breakfast menus across the country. Whether you mix smoked salmon or crabmeat into scrambled eggs or use smoked trout or lobster in a deluxe Benedict, seafood is a Whipped surefire way to elevate a morning dish and Avocado Toast add value to the plate. With Smoked Salmon and a Mango Bellini

A Healthy Margin

Many people think breakfast is a low- margin daypart. “The bills may be small, but the margins are usually high because the ingredient costs are so low,” says Bruce Barnes, Sysco Menu Consultant. Eggs cost less than half as much as most proteins. Bat- ter-based dishes “cost Braised Short little but seem elegant when you dress them Rib Eggs up,” Barnes says. “Just Benedict With go easy with steak and Cheesy Grits eggs or you’ll miss out on the benefits.”

14 SYSCOFOODIE.com Another great idea for remaking the waffle—and layering flavors—is to stuff ingredients inside the batter before cooking instead of, and in addition to, placing them on top. This can be done using speed- scratch ingredients such as blueberry muffin batter, or simply by adding the flavorings of your choice to Sysco Classic Waffle and Pancake Batter. Be a Champion of Breakfast Whether you serve retro pancakes with a twist, or protein power bowls, morning service has become a complex but prof- itable daypart. So profitable, in fact, that breakfast has eased into the afternoon, and brunch has quietly crept from weekends to Friday and then Thursday. “If I were Lemon and Thai advising someone about starting up a Basil Blueberry breakfast operation, I would say offer clean, Waffles appealing plates of food made from fresh ingredients,” says Dorsey. “You need great Find recipes for these dishes on service and an inviting atmosphere. And pages 28–30. finally, give people a reason to come back.”

Strawberry 2 cups Corn Muffin Mix Follow the directions to prepare the corn muffin mix. Canola oil spray Preheat the waffle iron and coat it with oil spray. Spoon Almond 1 cup almond butter, room Cornbread temperature about 2 ounces of corn muffin mix onto the hot waffle 12 fresh strawberries, sliced iron and bake until golden-brown. Once you’ve made 8 Waffles 2 cups Wholesome Farms Impe- waffles, spread almond butter on half of them. For each rial Greek Vanilla Yogurt CHEF JACQUELINE serving, place 3 strawberry slices on the almond butter LAU ½ cup strawberry filling SYSCO HAWAII ½ cup sliced almonds and sandwich with another waffle. Top with ¼ cup of SERVES 4 Greek yogurt, strawberry filling and sliced almonds.

SUMMERMONTH 201X2019 1515 TITLECULINARY TRENDS

5. Woodstock CANADA

6. Hartford 1. San Francisco CONNECTICUT CALIFORNIA 4. Louisville KENTUCKY 2. Denver COLORADO

7. Charlotte NORTH CAROLINA 3. Houston TEXAS

What’s Cooking Across the Country We’ve canvassed Sysco chefs across the country to learn about intriguing regional breakfast trends, from hyperlocal ingredients to protein power bowls.

ingredients they can get. In terms of breakfast dishes, you see a lot of standards, but with every ingredient and farm called out on the menu. For example, you’ll see French toast made from local sourdough bread, or eggs and bacon 1 Hyperlocal made from farm-fresh eggs 2 Elevated Ingredients and cruelty-free bacon, served Breakfast Classics CHEF JAY MARSHALL with organic orange juice. To CHEF BRIAN DORSEY SYSCO SAN FRANCISCO meet that need, at Sysco San SYSCO DENVER “The Bay Area is unique in Francisco we stock all kinds “A lot of diners are looking for that consumers are looking for of local products, and produce the classics, like pancakes and the most local and sustainable grown in the Salinas Valley.” biscuits and gravy, but with an

16 SYSCOFOODIE.com elevated twist. Instead of plain important for operators to do a are changing, too: Instead of hollandaise on a Benedict, high volume if you’re going to ham and bacon I see them you see chipotle hollandaise. serve breakfast. Tim Hortons filled with smoked brisket Instead of pork bacon, you see serves all-day breakfast, and or seafood. And you can use lamb bacon. I’m seeing places I’ve seen others following suit. Baker’s Source Caramelized serve sous-vide eggs and meats, Diners are looking for healthy Onion Naan for bread in place or use chimichurri or clarified menu items—things like clean- of an English muffin.” butter in scrambled eggs. They 4 Artisanal Bacon label jams with no sugar added, take the high-level techniques by Itself or meats with no hormones or and ingredients of dinner prep CHEF JAHNA GEORGE filler. Breakfast power bowls and use them for breakfast— SYSCO LOUISVILLE are especially popular. They with a premium price.” “Breakfast is big in Louisville. usually combine high-protein Everything from stuffed grains like quinoa, kamut omelets to customized cold- or millet with fruits and brew coffee is just taking off. vegetables like avocado, kiwi But the trend I’m seeing the and mango.” most is bacon served by itself as an appetizer or side. Chefs are taking good-quality thick-cut bacon, like Sysco Reliance Hickory Smoked 7/9 or Classic 7 Instagram- Cold-Smoked, and serving it Worthy Brunch candied or spiced with jalapeno or cayenne. It’s a tasty bite Dishes CHEF BONNIE RAY 3 Liquid Breakfast before your main breakfast.” CHEF JAVIER U. LOPEZ SYSCO CHARLOTTE SYSCO HOUSTON 6 Pancakes With “The so-called Brunch Bill, “In Houston, I see a lot of Appeal which came out in summer plant-based juices and fruit CHEF WILLIAM BROOKS of 2017, allowed alcohol sales smoothies with a yogurt base. SYSCO CONNECTICUT to begin at 10 a.m. instead of Coffee drinks are also big, and “Millennials have changed the noon on Sundays, and that at brunch, diners often order way we eat. They want bold kicked the Charlotte brunch coffee cocktails with a shot of flavors and an unorthodox scene into high gear. The thing alcohol. Weekend brunch is mix of ingredients, like spicy I see most is Instagrammable a social gathering; it’s a way 5 Breakfast Power walnut carrot cake pancakes or dishes. It’s pushing operators of life here. I’ve even created Bowls a slab of braised pork belly on to go over the top. One local my own brunch cocktail that CHEF ALEJANDRO WINZER a waffle. Omelets are getting restaurant offers a bloody mary combines tequila and espresso SYSCO SOUTHWESTERN more interesting, too, with with a Monte Cristo sandwich with frothy milk, called the ONTARIO pork carnitas instead of your perched on top for brunch. It’s Texicana Cappuccino. It sets “The minimum wage in standard ham and cheese. camera-friendly, plus you can the tone for the rest of the day.” Ontario is high, so it’s And breakfast sandwiches charge $12.95.”

Back to Bread This may be the year carbs make a comeback. There are too fundamental to our cuisine to ever give up. will always be a small percentage of people who simply Look for more operators, and especially breakfast and cannot eat wheat gluten because they have celiac brunch places, to embrace the bread basket, offering disease or an allergy, and a larger percentage who just more in the way of artisanal fresh-baked goods of all WATCH FUTURE prefer not to. But bread and pastries and pancakes kinds, from slow-rise bread to homemade doughnuts.

SUMMER 2019 1717 Get Up and Go! BREAKFAST TO-GO is gaining ground. About a third of all con- sumers, including 45 percent of millennials, want meals they can pack and take with them, according to Technomic’s Breakfast Con- sumer Trend Report. Many breakfast eaters in a hurry are choosing egg sandwiches, grain and protein bowls and juices and smoothies for an easy morning meal. For operators who want to get in on the grab-and-go game, the right packaging can be as important as the right product. Sysco’s Earth Plus, Classic and Trendz paper and plastic to-go containers are a great place to start.

Ask your Marketing Associate about Sysco’s assortment of environmentally friendly disposable products.

Grab-and-Go Goodies Sysco’s Baker’s Source line of baked goods offers a variety of tasty morning snacks. Sysco Imperial Yogurt Parfait Muffins can be customized with toppings such as fruit or whipped cream. These thaw-and-serve items save time and labor in the kitchen, Sysco Imperial and come already packaged in elegant Yogurt Parfait brown paper tulip wrapping. Muffins

18 SYSCOFOODIE.com Smoothies To-Go Fruit-based juices and smoothies are always popular and convenient to carry. Offer a creamy smoothie like the one shown here, made with grilled pineapple, sweetened with Sysco Classic Honey and thickened with Wholesome Farms Cream. Serve in a conve- nient to-go cup made by Earth Plus.

A Pie in the Hand Spanish empanadas make a perfect start to the day. Simply roll out a premade dough and fill it with your choice of meat and vegetables. Fry or bake, and package in grease-resistant Sysco Trendz Sandwich Bags or Earth Plus Microwaveable Boxes, both made from recyclable paper.

Grilled Pineapple Cream Smoothie

Find recipes for these dishes on SyscoFoodie.com. Beyond Protein Breakfast Bowl in a two-compart- ment box made by Bacon, Egg and Cheddar Inno-Pak. Empanadas; Beyond Sausage®, Tofu and Plantain Empanadas and Spanish Omelet Hand Pie

SUMMER 2019 19 Thrill of the Grill Chefs go over the top with a new generation of gourmet burgers.

Summer Haze Burger With Lemon-Thyme Fries

69% of consumers eat beef at least once a week, with burgers and steaks leading the way. —Technomic

20 SYSCOFOODIE.com Cuban Burger KIMCHI BURGER With Sweet Potato Fries CHEF CHRIS VOMUND SYSCO ST. LOUIS SERVES 1

BURGER 1 Fire River Farms Imperial Homestyle Choice Fresh 80/20 Beef Patty 1 Sysco Classic Gourmet Yellow Hamburger 4-inch Bun

KIMCHI SLAW 8 cups Aprio Kale Fresh Vegeta- ble Blend 3 Tbsp. Korean gochujang chili paste 2 tsp. fish sauce 2 Tbsp. Huy Fong Chili Garlic sauce 1 Tbsp. fresh ginger, minced 3 Tbsp. Sysco Classic Pure Clover Grade A Honey 1 Tbsp. Sysco Supreme Seasoned Rice Vinegar 1 Tbsp. kosher salt and freshly ground black pepper to taste

GARLIC SERRANO AIOLI 1 cup Sysco Classic Extra Heavy Duty Banquet Mayonnaise 1 cup Kogi BBQ Serrano Chili Find recipes for Sauce these dishes on pages 30–31. HOISIN AGRODOLCE 5 Tbsp. Koon Chun Hoisin Sauce 2 Tbsp. Sysco Supreme Seasoned Rice Vinegar

FOR THE KIMCHI SLAW Mix together the kale blend, go- chujang, fish sauce, chili garlic sauce, ginger, honey, vinegar and salt and pepper. Work the mix- ture together with your hands until the kale mix is evenly coat- ed. Combine mayonnaise and serrano chili sauce and set aside.

Kimchi FOR THE HOISIN AGRODOLCE Burger With In a small jar, combine hoisin Bulgogi sauce and rice vinegar; shake un- Fries til well-mixed.

FOR THE BURGER Season the burger patty with salt HE HAMBURGER is becoming and pepper; place on a hot grill bigger, busier and more gourmet. and cook to desired doneness. T While a chuck-blend patty topped Patties With Purpose While the burger is cooking, with American cheese will always be To make a great burger, start with the right lightly oil or butter the bun and popular, it is being overtaken by fancier patty. Sysco’s Fire River Farms brand offers toast until golden. Top with Kim- fare. With an array of interesting flavors a wide variety of fresh and frozen patties in chi Slaw and drizzle with Hoisin and ingredients, these new burgers attract every size, from 8-ounce rounds down to Agrodolce. Serve with Bulgogi a wider swath of consumers and demand a 2-ounce sliders. “The trend for independent Fries (recipe on page 30) and Gar- higher price point. At Sysco, we have every- operators is to move toward fresh patties,” lic Serrano Aioli. thing you need to build the best burger, plus says Clayton Irwin, Beef Category Manager inspiration for that additional zing.

SUMMER 2019 21 at Sysco. With Sysco’s fresh ground beef’s at Sysco. Sysco offers a range of primal-spe- meats like ground lamb and pork. extended shelf life and our unbeatable cific cuts and blends, from chuck and sirloin Consumers expect distinctive flavors and a quality assurance standards (see page 3), to specialty meats such as Sysco’s Fire River distinctive look, too, in their burgers. The frozen is no longer a food safety necessity. Farms Natural Imperial Grass-Fed Beef, right bun can provide both. Sysco’s Baker’s “But frozen still has its place,” says Irwin. Fire River Certified Angus Beef® and a Source Challah Bun has an undertone of Sysco’s frozen patties are individually three-way blend made up of chuck, brisket sweetness and a golden-brown woven top. quick-frozen to eliminate flavor degrada- and sirloin. Baker’s Source Hawaiian Brioche Buns tion and waffle-scored for better airflow come in regular and slider size and include and a faster cook time—a key factor for Savor the Flavors real pineapple chunks. Sysco’s popular operators who do a high-volume business. While many diners still enjoy a simple Baker’s Source Potato Bun uses potato burger, others expect and want more— starch for a softer, lighter texture. The Meat of the Matter especially if they are paying a premium. According to Bruce Barnes, consumers Recently, more operators have begun to use Toppers like house-made kimchi, pickled appreciate a variety of burgers to choose more high-end and mixed meats in burgers. vegetables, a fried egg, Sysco Pica y Salpica from, but it’s best not to have too many “Consumers will pay a small upcharge for Chicharrón and Sysco Classic Onion items in any one category. Consider offer- grass-fed or Certified Angus Beef® burgers, Rings add spice, flavor and crunch to the ing one nonmeat option and one nonbun and a larger one for something like wagyu mix. Artisanal cheeses such as local goat or option, for example, says Barnes. And beef,” says Bruce Barnes, Menu Consultant Gouda pair well with different varieties of include a build-your-own burger, too. That

Pimiento Cheese Burger With Sysco Imperial Waffle Fries

Find recipes for these dishes on pages 30–31.

PRO TIP Use a 7-ounce patty for the same standard bun coverage as an 8-ounce patty. You can charge the same amount for the burger and save money on each unit.

22 SYSCOFOODIE.com OR GO WITHOUT THE BUN… Gluten-free and low-carb diets have driven burgers out of the traditional bun and into the embrace of lettuce leaves and other alternatives. Now with the rise of the burger bowl, patties can cozy up to a colorful array of vegetables, as well as beans and grains—or even rest on a bed of french fries.

Pepper Jack Juicy Lucy Burger Bowl

Brussels and Burger Power Bowl With Turkey or Beef

SUMMER 2019 23 Chill Out Sweeten your summer menu with these blissful ice cream treats.

Ice Cream Cookie Sandwiches

Sweet Potato Bubble Waffle With Cinnamon Ice Cream and Strawberry Bacon Drizzle

24 SYSCOFOODIE.com WHEN TEMPERATURES RISE, diners seek out delectable chilled desserts. From the nostalgic taste of an ice cream sandwich to a milkshake made with leftover pie, we have cool recipes to fit right into your summer menu.

We all remember the hot lazy days of A Dazzling Combination childhood when we would chase after the Waffles are all the rage right now. You neighborhood ice cream man in his musical can stuff them with sweet and savory truck. Bring a little bit of that summertime ingredients at breakfast and then use that fun and flavor to your menu this season. same Sysco Classic Belgian Waffle Mix to No one will want to skip dessert when it make a delicious bed for a chilled dessert. includes these frozen treats. In this recipe, the chef has added mashed sweet potato to the waffle mix to create Between Two Cookies sweet potato waffles and topped them with These fun and delicious ice cream Wholesome Farms Vanilla Ice Cream sandwiches use Baker’s Source Classic flavored with cinnamon. He then com- Chocolate Chip, Peanut Butter and Sugar bined strawberry preserves with hot bacon Cookies as the bookends for Wholesome drippings and drizzled it on top for a sweet Farms Vanilla, Strawberry and Chocolate and savory dish worthy of Instagram. Ice Cream. The cookies, which start as labor-saving thaw-and-serve discs, allow There’s a Pie in My Shake for endless customization. The peanut Not sure what to do with that leftover Key butter cookies are packed with real peanut lime pie—or any pie, for that matter? Whiz slivers, while the sugar cookie has a rich it up in a blender with several scoops of buttery taste. The chocolate chip cookie Wholesome Farms Vanilla Ice Cream to is one of Sysco’s most popular desserts on make a rich milkshake. Top it with accents the market. Once you’re done shaping the that complement the original flavors, such sandwich, dip it in melted chocolate and as shaved lime zest and smashed graham decorate the outside with rainbow sprin- cracker crumbs. Add a shot of alcohol to kles, crumbled cookies or M&M’s Minis. make a grown-up version.

Key Lime Pie Milkshake

Find recipes for these dishes on page 31.

SUMMER 2019 25 COME TO NRA 2019 VISIT SYSCO AT BOOTH #4454 CREATE FIRST SOUTH HALL IMPRESSIONS THAT LAST LET US POSITION YOUR MENU FOR PROFIT Seafood Specialties Your menu is your restaurant’s Wood Grilled Shrimp Two skewers of shrimp brushed with a butt ery garlic glaze for extra Lobster and Steak most valuable asset. It infl uences fl avor. Served with your choice of Your choice of a wood-grilled steak two sides. paired with a rock lobster tail. Top it off with mashed potatoes customers, spotlights signature dishes and an extra side of your choice. shrimp scampi Fresh shrimp sautéed in olive oil, Mixed Grill butt er and garlic, with white wine and elevates your brand. Wood-grilled sea scallops and a and red pepper fl akes. Served jumbo shrimp skewer with butt er Is your menu telling the right story? on a bed of linguine with a sauce and your choice of sirloin or garden salad. salmon. Served with choice of side. Crab Linguini Alfredo Snow Crab Legs Sweet, tender crabmeat in our We serve our wild-caught snow Drawing on Sysco’s 25 years of creamy garlic Parmesan sauce crab legs with your choice of served over linguini. menu expertise, Sysco Menu Services two sides. will customize your menu with services designed to ensure that your brand story is told in a way that’s marketable – and profi table.

OUR SERVICES INCLUDE: MENU ANALYSIS AND ENGINEERING

CUSTOM MENU DESIGN EXCLUSIVE SELF-SERVICE TOOL

800.380.6348 | [email protected] | www.syscomenuservices.com

sysco menu services.indd 1 3/19/19 2:04 PM OPERATIONSTITLE

Your Holiday-Planning Checklist SuppliesOnTheFly.com can help you get ahead of the game by preparing for fall and winter events now so you won’t be caught off guard later.

IN MAY IN JUNE IN JULY IN AUGUST Inspect your tools Start on menus; Stock up on Think ahead; and equipment, order necessary table settings prepare for last- from small to large. equipment. and disposables. minute surprises. Make sure to inspect tools and Summer is the time to begin You’ll want to create special “It’s good to think ahead and to equipment—especially before a preparing your menus for fall table settings and a festive order ahead—even if you use high-volume season: and winter holidays. Sysco atmosphere for holiday parties. delayed delivery—because you • Are your ice machines can help with menu planning Invest in table settings such don’t want the event to arrive working? as well as supplies. Think of as attractive eco-friendly and find you’re not prepared,” • Is your walk-in holding menus that will work well for disposable plates made by Abney says. Take an inventory temperature properly? banquets and large crowds, Eco-Products. A lot of items of table settings, including: • Are your thermometers in such as premade single-bite break over the summer, as well, • plates working order? appetizers and desserts, and of so it’s a great time to restock • tablecloths • Do you have the right food dishes that are popular in the glassware. Consider freshening • glasses storage? fall and winter, such as soups, up the waitstaff’s apparel for • stands Consult with the experts: “We stews and braised meats. For big events. Scaling up on the • sugar holders have product specialists, who those events where holding atmosphere and apparel “allows • salt and pepper shakers can help you find the right food temperature will be crit- you to upcharge the food that Be sure you have enough buffet product to fit your needs, and ical, be sure to order the right you’re serving because you’re equipment, including serving equipment specialists who can equipment. Abney recommends putting on a better presenta- baskets and tongs. No matter outfit your entire kitchen,” says the Sterno SpeedHeat, a new tion,” Abney says. how well you plan, there will Wendy Abney, Vice President flameless warming product be last-minute surprises. But of Merchandising for Sup- that travels well. For help with don’t worry: “You can order pliesOnTheFly.com, Sysco’s planning menus, ask your something on SuppliesOnThe- supplies and equipment online Marketing Associate about Fly.com and get it in a couple of channel. Menu Consulting Services days,” says Abney. Nonetheless, available through your local it’s best to prepare ahead. Sysco company. Talk to your Marketing Associate about your Holiday prep needs, and the full catalog of products from SuppliesOnTheFly.com.

SUMMER 2019 27 TITLERECIPES

Juice of 1 lemon pieces into the buttermilk and 1 tsp. kosher salt ½ tsp. Sysco Classic Kosher Salt then into the cornmeal. Place ¼ tsp. freshly ground Imperial TOAST AND EGGS McCormick Black Pepper them in a deep-fryer heated to 2 slices jalapeno cornbread loaf 350 degrees and fry until gold- 2 large Wholesome Farms FOR THE BLUE CORN WAFFLES Classic Shell Eggs en-brown, about 3 minutes. Re- Preheat the waffle iron. In a mix- 5 oz. sliced Smoked Portico move and hold until plating. Atlantic Salmon Fillet ing bowl, combine the flours, 2 slices Coliseum domestic baking powder, salt and pepper, FOR THE AIOLI prosciutto and mix well. In another bowl, In a bowl, whisk together may- 1 tsp. nonpareil capers onnaise, turmeric, garlic, lemon ¼ oz. micro greens combine egg, milk and butter and ½ oz. Imperial Fresh Red Radish Hatch Chile Crab whisk them well. Then add the juice, salt and pepper. Ministicks

Cake Wafflewich remaining ingredients and com- FOR PLATING MANGO BELLINI With Green bine. Add the wet ingredients to In the center of a plate, place one 1 pouch mango smoothie the dry ingredients and mix well. waffle lined with radicchio, the 5 oz. Champagne 1 tsp. Lyons sauce assortment Tomato Fries Pour 2 ounces of batter into the egg and then the crab cake, fol- CHEF JAVIER U. LOPEZ 1 tsp. sugar, for rim garnish center of the waffle iron and cook lowed by the Napa slaw. Lastly, SYSCO HOUSTON FOR THE WHIPPED AVOCADO SERVES 4 for about 3 minutes. Hold the crown with another waffle and SPREAD waffles until ready to build the place a bamboo pick to hold it all BLUE CORN WAFFLES Put heavy cream in a mixing bowl ½ cup blue corn flour sandwiches. together. The pick also breaks the and mix on medium speed for ¼ cup all-purpose flour yolk for final presentation. Gar- 1 ½ tsp. baking powder FOR THE SUNNY SIDE EGG 3 to 4 minutes. Add lemon juice nish with green tomato fries and ½ tsp. Sysco Classic Kosher Salt Heat the oil in a nonstick skillet and Boursin cheese and contin- ¼ tsp. black pepper over low heat until slightly shim- serve with the aioli on the side. 1 large egg ue to whip until the ingredients 5 oz. Wholesome Farms mering. Crack an egg into a small are thoroughly combined and Whole Milk ramekin and slowly add it to the Greek-Style Fries whipped, about 3 minutes longer. 1 oz. Wholesome Farms Unsalt- skillet; repeat with the other SYSCO CORPORATE ed Butter, melted Remove the mixture from the eggs, adding them to the other CULINARY TEAM 1 jalapeno chile, diced SERVES 4 mixer, fold in the avocado pulp ¼ cup cilantro, chopped side of the skillet. Cover with a and salt, making sure not to ful- 4 oz. Casa Solana Imperial Pep- tight lid and cook, uninterrupted, 24 oz. Sysco Imperial Thick-Cut per Jack Cheese, shredded Fries ly incorporate; there should be 1 Tbsp. Mike’s Hot Honey until the whites are completely 3 Tbsp. olive oil swirls of green and white. Chill, 4 large red radicchio leaves set but the yolks are still runny, 2 3 Tbsp. chopped parsley covered, until ready to use. to 2 ½ minutes. Slide the eggs out 3 Tbsp. chopped oregano SUNNY SIDE-UP EGG 2 Tbsp. chopped mint FOR THE TOAST AND EGGS Canola oil as needed of the skillet onto a plate and sea- Salt and freshly ground pepper Toast jalapeno cornbread slices 4 Wholesome Farms Classic son with salt to taste. ½ cup crumbled feta cheese Shell Eggs ¼ cup chopped green onions on a grill for 10 to 15 seconds and Kosher salt FOR THE BLACKENED CRAB CAKE 1 ½ Tbsp. lemon zest set aside. Poach eggs in boiling Heat a skillet over medium-low BLACKENED CRAB CAKE Fry the french fries according water for about 3 minutes. Top Canola oil as needed heat, add oil and sear the crab to package directions and then each slice of cornbread with 2 4 3-oz. Portico Imperial Jala- cake on both sides. (You might peno and Hatch Green Chili drain. Toss the hot fries with the ounces of the whipped avoca- need to flatten it with a metal Crab Cakes olive oil, parsley, oregano, mint, do spread. Add 2.5 ounces of spatula.) Cook until the internal NAPA SLAW salt and pepper. Serve warm, the sliced salmon on top of the temperature reaches 165 degrees, 2 oz. napa cabbage topped with the crumbled feta, whipped spread. Deep-fry the Juice of ½ lemon about 2 minutes per side. Remove green onions and lemon zest. prosciutto slices for 30 seconds, Sysco Classic Kosher Salt crab cake from skillet; hold warm 1½ Tbsp. Louisiana Remoulade drain and place 1 slice on top of until plating. Sauce Whipped Avocado each toast along with a poach GREEN TOMATO FRIES FOR THE NAPA SLAW egg. Garnish with capers, micro 4 green tomatoes Place Napa cabbage in a mixing Toast With greens and radish sticks. Sysco Classic Kosher Salt bowl along with the lemon juice, Smoked Salmon 1 ½ Tbsp. Imperial McCormick FOR THE MANGO BELLINI Cajun Seasoning salt and remoulade sauce. Mix CHEF JAHNA GEORGE Pour the mango smoothie pouch SYSCO LOUISVILLE 4 oz. all-purpose flour well and reserve until plating. into a blender. Add the Cham- ¾ cup Wholesome Farms SERVES 1 TO 2 FOR THE GREEN TOMATO FRIES pagne and blend for 20 to 30 Buttermilk WHIPPED AVOCADO SPREAD ¾ cup Sysco Classic Cornmeal Slice tomatoes into “petals,” leav- 16 oz. Anchor Chef Heavy Ultra seconds until smooth. Garnish a TURMERIC GARLIC AIOLI ing the core intact; then cut the High Temperature cream glass with any flavor from the Ly- ½ cup Sysco Imperial petals into sticks and place them 1 Tbsp. fresh lemon juice ons assortment (we recommend 5.29 oz. package Boursin Garlic & Mayonnaise in a mixing bowl. Season with blackberry) by squeezing a little 1 tsp. Imperial McCormick Fine Herbs Cheese Turmeric Powder salt and Cajun seasoning. Add the ½ tray Hass fresh avocado around the rim, then press into 1 clove garlic, finely chopped flour and mix well. Dip tomato chunk, pulp packaged pouch the granulated sugar.

28 SYSCOFOODIE.com of olive oil. Season the vegetables and the meat is heated through. Braised Short Rib lightly with salt and pepper and Cheesy Grits With While the pork is heating, pour Eggs Benedict With sweat over medium heat for 15 Pulled Pork & the vinegar into the quart of sim- Cheesy Grits minutes. Add the beef back to Spring Vegetables mering water and swirl the water. CHEF BRIAN DORSEY the pot with the vegetables. Add CHEF BRIAN DORSEY Add salt, crack the egg into a sep- SYSCO DENVER the rosemary and thyme, the SYSCO DENVER arate bowl and then gently tip it SERVES 8 SERVES 4 Burgundy and the reconstituted into the simmering water. Let the 2 lbs. Butcher’s Block Beef beef broth and bring to a boil. CAROLINA JUS egg cook until the white is set and Short Ribs ½ cup Cattlemen’s Carolina Gold Kosher salt and freshly ground Cover with parchment paper and Tangy BBQ sauce the yolk is soft, around 3 min- black pepper aluminum foil to seal. Place in a ¼ cup apple juice utes. Remove with slotted spoon ½ cup olive oil, divided 300-degree oven for 6 hours. ¼ cup apple cider vinegar and drain on paper towels. 4 cups jumbo yellow onions, 1 Tbsp. brown sugar roughly chopped FOR THE SALSA VERDE 1 Tbsp. whole grain mustard FOR THE SPRING VEGETABLES 4 cups celery, roughly chopped In a food processor, combine all 1 tsp. Imperial McCormick In a mixing bowl, combine fava 4 cups carrots, roughly chopped Paprika 3 cloves garlic, roughly chopped the ingredients and blend until ½ tsp. Worcestershire sauce beans, peas, shaved fennel, shal- ½ oz. fresh minced rosemary smooth. ½ tsp. Imperial McCormick lots, mint and pea shoots. Drizzle ½ oz. fresh minced thyme Cayenne Pepper herb oil and lemon juice and toss 64 oz. Burgundy cooking wine FOR THE CREAMY GRITS Sysco Classic Salt to taste ¾ cup Savory Creation beef Bring chicken broth to a rapid until coated. CHEESY GRITS WITH broth concentrate reconsti- boil in a heavy saucepan and To serve, divide grits into four tuted with 1 gallon water PULLED PORK dishes. Place pulled pork on top of slowly stir in the grits. Simmer, 3 cups chicken stock CREAMY GRITS covered, for 5 to 7 minutes, or un- 1 cup quick grits the grits. Dress with the Caroli- 4 cups chicken broth 1 cup Wholesome Farms na Jus. Divide dressed vegetables 1 cup quick grits til thickened, stirring occasion- Heavy Cream among the four dishes equally. 1 cup Wholesome Farms Heavy ally. Remove from the heat. Stir 1 cup Haystack Mountain goat Cream in the heavy cream and season cheese ½ tsp. Sysco Classic Kosher Salt with salt and pepper. Pour the 1 tsp. Sysco Classic Kosher Salt Lemon and Thai ½ tsp. Imperial McCormick 8 oz. Butcher’s Block Pulled Pork Freshly Ground Black Pepper grits into a shallow container to 2 Tbsp. white vinegar Basil Blueberry ½ cup all-purpose flour let them set up. Once the grits are 1 qt. simmering water Waffles SALSA VERDE firm and cool, cut them into de- 4 Wholesome Farms Classic Shell Eggs CHEF JACQUELINE LAU 6 cloves Imperial Fresh Garlic, sired shapes and dredge in flour, peeled SYSCO HAWAII shaking off excess. Deep-fry in a SPRING VEGETABLES SERVES 4 2½ cups Imperial Fresh Cilantro 1 oz. fava beans, blanched and ½ Casa Solana Imperial Avocado fryer set at 350 degrees for 1 to 2 peeled WILD BLUEBERRY PRESERVES 2 Imperial Fresh Jalapeno minutes. Remove and let drain on 1 oz. fresh English peas 3 cups Sysco Imperial Crushed Chiles, deep fried paper towels. Reserve for plating. 2 oz. shaved fennel Wild Maine Blueberries ½ cup Imperial Fresh Spinach 1 quick-pickled shallot 3 cups sugar ¼ cup Sysco Classic Salad Oil In a saucepan, bring 2 to 3 A few fresh mint sprigs, ¼ tsp. ground cinnamon 1 cup water inches water to a boil; reduce to chopped ¼ tsp salt Salt and freshly ground black a simmer. Break a cold egg into a A few fresh micro pea shoots Juice of ½ lemon pepper to taste Olive oil to taste custard cup or small glass bowl. Juice of 1 lemon WAFFLES 8 large Wholesome Farms Holding the cup close to the wa- Canola oil spray, as needed Classic Shell Eggs FOR THE CAROLINA JUS 8 oz. Baker’s Source Scoop and ½ cup Mexican crema ter’s surface, carefully pour the Add all ingredients into a medi- Bake Blueberry Muffin Batter ½ cup freshly grated queso egg into water. Repeat with an- um saucepan and whisk gently 1 cup Wholesome Farms Cream fresco other egg. (Be sure to use a large Cheese, cut into ½-inch dice Micro cilantro, for garnish to incorporate. Cook on medium (12 pieces) enough pan so the eggs don’t heat for 15 to 20 minutes to re- ¼ cup wild blueberry preserves FOR THE BRAISED SHORT RIBS touch.) Cook uncovered for 3 to 5 duce. Set aside and cool. 2 Tbsp. Thai basil leaves Cut the chuck muscle into minutes or until whites and yolks ¾ cup crème fraiche FOR THE CHEESY GRITS 3 Tbsp. honey 6-ounce cubed portions. (You are firm and not runny. Remove Bring chicken stock to a rapid Juice and zest of 1 lemon should get about 8 pieces per eggs with a slotted spoon. boil in a heavy saucepan and gen- FOR BLUEBERRY PRESERVES 2-muscle package.) Heavily To plate, place 2 grit cakes on tly stir in grits. Simmer, covered, Combine the berries and sugar season the meat with salt and the center of each plate. Shred 5 to 7 minutes or until thickened, in a medium saucepan over high pepper. Add ¼ cup of olive oil the beef (reserve and discard the stirring occasionally. Remove heat. Cook, stirring frequently, to a large rondeau set to medi- vegetables) and distribute it on from heat and slowly stir in heavy until the berries begin to simmer. um-high heat. Add the seasoned top of each cake evenly. Place a cream and goat cheese. Season Stir in the cinnamon, salt and meat and sear well on all sides. poached egg on each stack. Ladle with salt and pepper. Reserve for lemon juice and bring to a boil. Then remove the meat and set 2 ounces salsa verde over each plating. Cook for approximately 30 min- aside. Add the onion, celery, car- egg. Add 1 tablespoon of crema to On a flattop, heat the pulled utes, until jam has thickened. Set rots and garlic to the same ron- each stack. Garnish with queso pork until the edges are crisp aside to cool. deau with the additional ¼ cup fresco and micro-cilantro.

SUMMER 2019 29 TITLERECIPES

FOR THE WAFFLES FOR THE JUICY LUCY 2 Tbsp. Kewpie Mayo 4 dill pickle slices Preheat the waffle iron. Spray BURGER BOWL 1 cup roasted red pepper fillets, rinsed and julienned Grill burger to desired doneness, the iron with oil before scoop- Place the quinoa in a fine-mesh 1 oz. crunchy romaine lettuce melting cheese on top of the pat- ing muffin batter. Scoop about strainer; rinse under running wa- 1 oz. fresh arugula ty, and season on both sides with 2 ounces into center of waffle ter and drain. Heat ¼ cup of olive 8 oz. Purple Haze goat cheese (or other local cheese) salt and pepper. Set aside and iron. Add two small pieces of the oil in a small saucepan over me- 1 ½ lbs. Sysco Classic French Fries keep warm. Combine mayon- cream cheese to the waffle. Close dium-high heat until shimmer- 2 Tbsp. lemon juice powder naise and mustard and smear on 2 Tbsp. fresh parsley, chopped waffle iron and bake until gold- ing. Add the drained quinoa and bottom bun. 2 tsp. fresh thyme, chopped en-brown. Create a sandwich us- cook, stirring constantly, about Place the burger on the bottom ing two blueberry waffles. Spread 2 minutes. Add 8 cups water and Preheat grill to medium-high bun and shingle cooked pork loin blueberry preserves on one of the bring to a rolling boil. Lower heat. Liberally season both sides on top. Pile on the sliced ham and waffles and sprinkle a pinch of the heat and cook, covered, for of the burgers with salt. Lightly top with pickles. Place the top chopped Thai basil on top. Sand- 15 minutes. Once the quinoa is butter the cut side of each bun, bun on the burger and press in a wich them together. Combine cooked, add the Hatch chiles and and add to grill until just toast- panini press, if available, for 1 to crème fraiche, honey, lemon juice chopped cilantro. Season with ed. On the base of the buns, add 2 minutes. and lemon zest and set aside. salt to taste. Set aside. mayo, julienned red peppers, ro- Serve waffles warm with a side of In a small bowl, combine the maine lettuce and arugula. On lemon crème fraiche. beef, Parmesan cheese and salt. the top buns, smear goat cheese. Brussels and Divide into 8 patties. On 4 of Place the burgers on the grill Burger Power Bowl the patties, place the pepper jack and cook for 3 minutes on each CHEF KELLY BEAN Pepper Jack Juicy SYSCO NASHVILLE cheese, then the remaining 4 side, making sure the center is SERVES 1 Lucy Burger Bowl patties on top of them. Close the cooked. Remove from heat and CHEF AMY ELLIOTT 4 oz. Brussels sprouts SYSCO MINNESOTA burgers at the seams. Preheat a place atop the buns. Olive oil, as needed SERVES 4 pan over medium-high heat. Add Deep-fry the french fries in a ¼ cup Path of Life 5 Grain Blend the burgers, cover and cook 6 to 350-degree fryer. Remove and 2 Divina Hot Pickled okra QUICK PICKLED VEGGIES 1 Fire River Farms Imperial 1 cup red cabbage, chopped 8 minutes or until internal tem- let drain. Toss with lemon juice Chuck Beef Patty or Ground 1 cup shredded carrots perature reaches 165 degrees. powder, parsely, thyme and salt Turkey Patty 1 cup thinly sliced cucumbers In a dry sauté pan over high to taste. Serve with the burger. Salt and freshly ground black 12 oz. ginger beer pepper to taste 12 oz. rice vinegar heat, roast the corn kernels. Sea- ½ oz. Imperial Fresh Arcadian son with salt and set aside. In the Lettuce Mix JUICY LUCY BURGER BOWL Bulgogi Fries 2 oz. Imperial Fresh Heirloom 4 cups tricolored quinoa same sauté pan, add ¼ cup oil. CHEF CHRIS VOMUND ¾ cup olive oil Mix Tomatoes, sliced Heat to shimmering, then add SYSCO ST. LOUIS 1 oz. pickled red onions 1 cup red Hatch chiles SERVES 1 5 Tbsp. micro cilantro, chopped shishito peppers, turning until ½ tsp. Sriracha Sauce Salt as needed slightly blistered. Set aside. 4 oz. Sysco Imperial Phantom ¼ tsp. Mike’s Hot Honey 4 5.3-oz. Fire River Farms 81/19 To assemble: Drizzle arugula Plus Skin-On Potato Fry Slice Brussels sprouts and blanch Chuck Angus Ground Beef 1 tsp. D’Allesandro Seasoning them in boiling water for 2 min- Patties with ¼ cup oil and salt to taste. Bulgogi Seasoning 4 Tbsp. Arrezzio Imperial Place in a serving bowl. Top with utes. Then place them in ice Cook fries for 4 minutes in Parmesan Cheese, grated quinoa, corn, shishito peppers, water to shock and set aside. 2 tsp. Sysco Classic Kosher Salt 350-degree fryer. Remove from carrots, cucumbers and red cab- Once chilled, drain the Brussels 8 slices Block and Barrel Classic fryer and drain. Sprinkle with Pepper Jack Cheese, cut in bage. Cut stuffed patties in half sprouts on a paper towel. Heat a bulgogi seasoning. ¼-inch slices and place in the center of the dry pan and add a drizzle of olive 2 cups fresh corn kernels oil. Cook the Brussels sprouts 12 shishito peppers bowl. Garnish with corn shoots. 4 oz. arugula Cuban Burger until slightly browned. Corn shoot micro greens for CHEF DOUGLAS SISK Thaw the 5 Grain Blend and garnish Summer Haze SYSCO SOUTH FLORIDA place in a bowl. Slice the okra into SERVES 1 FOR THE QUICK-PICKLED Burger With thin strips and combine with the VEGGIES Lemon-Thyme 1 5.33-oz. Fire River Farms Beef grain blend. Burger Patty Let the vegetables sit in the pick- Fries 1 ½ oz. Block & Barrel Swiss Season the patty liberally with ling solution for at least an hour CHEF AMY ELLIOTT Cheese a good amount of salt and pep- or up to 7 days, chilled. SYSCO MINNESOTA Salt and freshly ground black per. Cook on a grill or in a frying SERVES 4 pepper to taste In separate containers, pickle 1 oz. Sysco Imperial Mayonnaise pan until the internal tempera- the red cabbage, carrots and cu- 4 5.3-oz. Fire River Farms Natu- ½ oz. whole-grain mustard ture reaches 160 degrees. Place cumbers. Heat 50 percent vinegar ral Imperial Grass-Fed Beef 1 4.5-inch Baker’s Source Bri- the Arcadian Lettuce Mix in a Patties oche Bun and 50 percent ginger beer solu- Salt to taste 1 oz. Butcher’s Block Cooked bowl with the tomato slices on tion, pour over the vegetables, 4 Baker’s Source Classic Brioche Pork Loin, shaved top. Place the grain mixture and submerge and cover tightly. Buns 2 oz. Block & Barrel Sliced Ham Brussels sprouts in the bowl and

30 SYSCOFOODIE.com top with cooked burger and pick- minutes, turning once. 1 cup water the ice cream; return ice cream to led onions. Finish it off with a To build the burger, toast the 2 cups Baker’s Source Complete freezer for at least 2 hours. Belgian Waffle Mix splash of sriracha and hot honey. bun. Then layer with the pat- ½ tsp. Imperial McCormick FOR THE STRAWBERRY BACON ty, pimiento cheese, hot bacon Ground Cinnamon DRIZZLE and pickles. Serve with the fried Pinch of Sysco Classic Kosher Nashville “Hot Salt In a blender, combine all ingre- green tomatoes. dients and process until smooth. Bacon” Pimiento CINNAMON ICE CREAM Cheese Burger ½ tsp. Imperial McCormick Allow to cool. Ice Cream Cookie Ground Cinnamon Place the hot waffle on a plate CHEF KELLY BEAN ½ cup Sysco Classic Granulated with some of the fresh straw- SYSCO NASHVILLE Sandwiches Sugar SERVES 1 CHEF CATHERINE ANNE ALBERT ¼ cup water berries in the middle. Place a NASHVILLE HOT BACON SYSCO MEMPHIS 2 cups Wholesome Farms 4-ounce scoop of cinnamon ice ¼ cup light brown sugar SERVES 3 Imperial Vanilla Ice Cream cream on top and coat the ice 1 Tbsp. Imperial McCormick 2 Baker’s Source Classic STRAWBERRY BACON DRIZZLE cream with some of the straw- Cayenne Pepper Chocolate Chip Cookies 1 cup Sysco Classic Strawberry berry–bacon drizzle. Drizzle the 1 tsp. Imperial McCormick (frozen discs) Preserves Smoked Paprika 2 Baker’s Source Classic Peanut 2 Tbsp. bacon drippings remaining half of the cinnamon 1 tsp. kosher salt Butter Cookies (frozen discs) ¼ cup hot water simple syrup over the dessert and 12 slices Sysco Supreme Cold- 2 Baker’s Source Classic Sugar ½ tsp. Sysco Classic Kosher Salt top with whipped cream, whole Smoked Thick-Cut Bacon Cookies (frozen discs) 3 oz. Wholesome Farms Classic FOR PLATING pralines and remaining quar- PIMIENTO CHEESE BURGER 1 cup Imperial Fresh Straw- 1 Fire River Classic Chuck- Vanilla Ice Cream tered strawberries, if desired. 3 oz. Wholesome Farms Classic berries, cleaned and Brisket-Sirloin Blend Smash quartered Burger Patty Chocolate Ice Cream 3 oz. Wholesome Farms Classic 1 cup Wholesome Farms Key Lime Pie Salt and freshly ground black Extra-Creamy Whipped pepper Strawberry Ice Cream 2 cups chocolate chips Topping (optional) Milkshake ½ tsp. Sysco Imperial Extra whole pralines Mayonnaise Sprinkles for garnish CHEF ERIC STREETS 1 tsp. Dromedary diced FOR THE WAFFLE SYSCO JACKSONVILLE Bake the cookies according to SERVES 2 pimientos Preheat a waffle iron. Chop pra- 1 oz. Block & Barrel Shredded package directions and place line pecans in a food processor 2 slices Key lime pie Sharp Cheddar Cheese them in freezer to cool. Using 3 scoops Wholesome Farms 1 tsp. Sriracha Sauce a 3-ounce scoop, place 1 scoop (keeping some whole to garnish Imperial Vanilla Ice Cream ½ cup Baker’s Source Classic at the end) until finely ground. In 2 cups Wholesome Farms All-Purpose Flour of ice cream between 2 chilled a medium bowl, whisk sweet po- Whole Milk 2 ½-inch slices green tomato cookies and press them togeth- 3 oz. Wholesome Farms 1 Wholesome Farms egg, beaten er to form a sandwich. Place the tato and ½ cup water until thor- Whipped Cream ¾ cup panko breadcrumbs cookies in the freezer. oughly combined. In a separate 2 Tbsp. graham cracker crumbs 1 4.25-inch Baker’s Source 2 tsp. lime zest Classic Challah Bun Melt the chocolate chips in a large bowl, whisk the waffle mix, 2 slices Sysco Supreme Cold- double boiler. Once the choc- cinnamon, ground pecans and In a stainless steel shaker, com- Smoked Thick-Cut Bacon salt together to remove clumps. bine pie slices, ice cream and 4 Schwartz spicy pickle chips olate is melted, remove cookie sandwiches from the freezer and Add the sweet potato mixture milk. Blend in a shake machine FOR THE NASHVILLE HOT BACON dip into the melted chocolate as to the dry ingredients. Add the for 45 seconds, until smooth. In a bowl, combine brown sugar, desired. Decorate by rolling the remaining water to thin out the Pour into tall chilled glasses and cayenne, paprika and salt. Lay the wet chocolate parts in sprinkles, mixture as needed. Whisk until top with whipped cream, gra- bacon on a sheet pan lined with crushed cookies or candy, then ribbons can be seen when lifting ham cracker crumbs and lime parchment and coat the bacon chill until ready to serve. the batter up with the whisk. zest. Add a shot of your favorite on one side with the hot mixture. Evenly drizzle 1 cup waffle batter liqueur, if you wish, to turn this Bake in a 360-degree oven until (depending on the iron used) onto into a grown-up treat. crispy and drain. Sweet Potato the hot waffle iron. Close the iron FOR THE BURGER Bubble Waffle and cook 3 to 5 minutes. Remove Season the patty liberally with With Cinnamon waffle and keep warm for service. salt and pepper and cook in a skil- Ice Cream and FOR THE CINNAMON ICE CREAM let or on a flattop until it reaches Strawberry Bacon In a small saucepan, combine the desired doneness. Combine the cinnamon, sugar and water and mayonnaise, pimientos, cheddar Drizzle bring to a simmer until sugar is and sriracha and let chill. Season CHEF BRYAN HUDSON SYSCO RALEIGH dissolved. Let cool. Place the ice the flour with salt and pepper. SERVES 4 cream in a mixing bowl and re- Dredge tomatoes in flour, then in SWEET POTATO WAFFLE frigerate for 10 to 15 minutes, or the beaten egg, then in the pan- 1 cup praline pecans until workable. Quickly fold half ko. Cook the breaded tomatoes in 1 cup Sysco Classic Mashed of the cinnamon simple syrup into a 350-degree deep fryer for 1 to 2 Sweet Potato

SUMMER 2019 31 BACK OF OUR HOUSE

Chef Brian Littlejohn Culinary Consultant, Sysco Las Vegas Community Focused hef Brian Littlejohn discovered his a basic one like flipping an egg (he says the C passion for cooking while working at trick is to practice flipping a piece of toast), a breakfast joint in his hometown of Las We want customers Littlejohn finds it rewarding to help all Vegas. He started at the egg station, making to feel comfortable with the kinds of customers improve their business omelets. “One of the best positions for a process and excited about what and increase profits. “I get to do something cook to start is in breakfast,” Littlejohn we can accomplish together. a little different every day,” he says. says. “You learn the speed and organization it requires to make multiple dishes. I’d Community Impact make 12 omelets for 12 different tables.” Littlejohn’s culinary impact extends to the As a Culinary Consultant at Sysco Las Every customer has its challenges and community, too. Recently, he participated Vegas, Littlejohn has taken those early les- goals and requires a unique approach. in M.E.N.U.S., a charity fundraiser and sons about efficiency and quality—and the Led by the director of business resources, auction. The event, sponsored in part by diverse early experience of working in hotel Littlejohn’s team includes experts such as Sysco Las Vegas, raises money for Nevada dining rooms, steak houses and fine dining a Hispanic specialist and a Center of the high school students with culinary pas- establishments—and put them to good use. Plate specialist who help give each custom- sions. One bidder won the chance to cook a He now enjoys helping customers tackle er a personalized experience. seven-course meal with Littlejohn. “This is complex challenges. “I wanted to learn “When a customer comes in, we put when I get to have fun, be creative and show different cuisines, and that’s been a good fit together a menu, talk about products and people what Sysco can do,” he says. for Sysco because we help a huge variety of show what Sysco can do for them,” Little- customers with many different issues.” john says. “We’re not pushing them to buy anything. We want them to see different Customers Run the Gamut products and taste without pressure. We Littlejohn’s team members put their diverse want them to feel comfortable with the insights and experience to use when process and excited about what we can running Sysco’s Business Reviews. Cus- accomplish together.” tomers that come in can range from a gas station that serves hot dogs to a fine-dining Hands-on Guidance operation at a Four Seasons hotel, accord- Whether it’s teaching an operator how to ing to Littlejohn, and the scope of what his run specials, reduce waste, implement a team can do is wide. new cooking technique or even nail down

32 SYSCOFOODIE.com AD #

earth plus.indd 1 10/25/18 10:13 AM AD #

miss vickie's chips.indd 1 3/15/19 10:16 AM