EDITION 27

TOP FOOD TRENDS FOR 2020 /P.12 VEGGIE THAT SATISFY /P.20 SEAFOOD & PASTA: A PERFECT MATCH /P.22 MAKE YOUR MENU DO MORE /P.27 HUNGRY FOR CHOICE IS YOUR MENU READY FOR CHANGING DIETARY LIFESTYLES? EDITION 27 TABLE of CONTENTS

FEATURES 22 14 Consumers Crave Choice Get current on growing food trends that belong on your menu—including plant-based eating, pescatarianism and high-protein snack foods.

20 Heavy on the Veggies These satisfying plant-based sandwiches make delicious use of ingredients like eggplant, avocado and rich cheeses.

22 Seafood on Top Elevate and upsell your pasta dishes when you add fish and shellfish to the mix. Whether seared, grilled or mixed into a sauce, seafood YOUR . OUR FLOUR. adds a touch of class to any dish. DEPARTMENTS 2 World of Sysco ITALIAN INSPIRED. CANADIAN GROWN. Our exceptional people and products. 9 Culinary Trends t Ardent Mills, we’re proud to be the company behind some of the most trusted flour brands in What’s new and hot in the industry. A the pizza business. Our latest addition, Primo Mulino® Neapolitan-Style flour (SUPC 1922867), 25 Operations Expert advice for managing your business. is perfect for thin pizza crusts, flatbreads, breadsticks and more. Made with a proprietary blend of 28 Recipes select Canadian prairie wheat varieties, it delivers the functionality you need for long fermentations, -ready dishes created by our chefs. hand tossing and fast, high-heat . Create perfectly consistent Neapolitan-style with a 32 Back of Our House signature crisp exterior and delicate bite. Authentic Italian-style flour, trusted Canadian source. Skilled Sysco chefs who can help you thrive. That’s the Primo Mulino promise—and the Ardent Mills advantage. For information and samples, For more information on becoming a Sysco customer, please email us at contact your Ardent Mills account manager, visit ardentmills.ca or call 888-295-9470. [email protected]. © 2020 Sysco Corporation. All rights reserved. Unless otherwise noted, all product or brand names and their associated Find more recipes, tips copyrights herein belong to their respective owners. Advertised items may not and inspiration online and 20 be available at all operating companies. on our social channels. GROWN ON TRUSTED AUTHENTIC YOUR PERFECT FAMILY FARMS BRANDS BRICK OVEN STYLE CRUST PIZZA SyscoFoodie.com

Facebook.com/SyscoCanada

@SyscoCanada

@SyscoCanada

© 2019 Ardent Mills ULC

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filename: AM_CAN-PrimoMulinoFlourAndMixes-2019_WideStd-SYSCOFOODIE WORLD OF SYSCO WORLD OF SYSCO Say (Fresh) Cheese! From a breakfast omelette to a cheeseburg- cheeses,” says Randy Norman, National er in the evening, Canadian consumers Sales Manager for Food Service at Saputo. crave cheese. Domestic favourites include Saputo ensures compliance to all reg- mainstays such as cheddar, goat cheese and ulatory requirements for food quality and feta, according to the Canadian Restaurant labelling. All facilities supplying Sysco are & Foodservice News. Sysco supplies these audited annually by the regulatory agency, and many more to chefs and restaurateurs internally and by third parties under the under various brands, including Block & GFSI standards. Saputo’s commitment to Barrel. And the exclusive supplier for the quality extends to its farmer/suppliers, Block & Barrel brand is leading Canadian too. “We know that the best cheeses begin cheese manufacturer Saputo. with high-quality milk from healthy and “Since its founding in 1954, Saputo has well-cared-for animals,” Norman says. grown by leaning on its strong heritage and Saputo will continue to partner with family values, crafting everything from Sysco to supply fresh and nutritious dairy fresh Italian cheese such as mozzarella and products while meeting the evolving needs ricotta to award-winning brie and goat of the Canadian marketplace. LOCATION Toronto CATEGORY Baked Goods Gran Valle de Montecelo 12-Month KNOWN FOR Aged Manchego , buns and rolls

SUPPLIER PROFILE scale, however, Weston Foods maintains muffins, tortillas and more. The demand a connection to its customers. “We have a for tortillas in particular is so great, Weston national sales team across Canada in every says Rilan, suppliers can barely keep up. market to support Sysco customers,” says “Everybody wants tortillas in multiple Rilan. “We rely on insight from the team to formats—not just and . In Foods direct where we innovate or focus product many cases, operators are using tortillas assortment.” At the moment, burgers are as alternatives to for sandwiches.” “It all started more than 100 years ago with a growth category, and Weston Foods sees As Canada continues to become a mosaic the idea of providing high-quality bread to potential for both gourmet-style brioche of cultures, globally inspired menu items, the public,” says Owen Rilan, Director of buns, as well as the thinner, softer buns such as those using tortillas, will increase. Foodservice for Weston Foods in Canada. used on old-fashioned cheeseburgers. “Tortillas are an easy way to add that flair George Weston began baking as an ap- Under the Weston Foods umbrella, you with familiar flavours,” says Rilan. prentice at age 12. In 1882, he established will find brands that represent high-volume Weston Bakeries in Toronto. By the turn baked goods to supply mainstream food- A Perfect Partnership of the century, Weston had built the com- service operations. But the company also Food cost and are primary pany into one of Canada’s largest bakeries. has an artisanal side: “We have technology concerns for operators across Canada. To “Weston Foods has evolved in size and that is able to essentially replicate baking by ease labour costs, Weston Foods offers a scale over 100-plus years,” says Rilan, “and hand,” explains Rilan. “We do modern ver- range of thaw-and-serve products such as while we’ve expanded into other categories, sions of what an old European-style bakery that look house-made but save the heart and soul of our company is bread.” would have made, using simple ingredients time in the kitchen. On the safety side, and long fermentation.” Weston Foods, like Sysco, prides itself on Both Sides of the Bun its level of commitment to food safety and Today, Weston Foods has baking facilities in Beyond Bread quality assurance “across all our production every major city across Canada and several Breads and buns are not the only categories facilities, to the highest corporate stan- in the U.S., with products ranging from Weston Foods supplies to foodservice dard,” Rilan says. “Meeting Sysco’s quality doughnuts to artisan breads. Even at a large customers. It also produces , English standards is a top priority for us.”

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The Bold Flavours of Italy A bowlful of hearty pasta, a slice of authentic wood-fired pizza—Italian food has become Canada’s favourite comfort food. Sysco’s Arrezzio brand brings crafts- man-quality ingredients to your kitchen, whether you operate an Italian restaurant or would just like to add more Italian flavour to your menu. Authentic Quality Products Mix It Up! Arrezzio works with the best producers in Italy and North America Many Arrezzio items call out for use in pizzas, pastas and tradition- to create full-flavour products for Sysco customers, often using the al Italian applications, but “a lot of these items can swap into other time-honoured production processes of the Old World. Arrezzio kinds of cuisine,” says Alfredo Guido, Sysco’s Director of Italian Classic Pasta, a dried pasta made in Italy, from 100% durum (sem- Sales. “I see a lot of mixing of genres these days, such as Japanese– olina) wheat, comes in a range of traditional and versatile shapes Italian fusion.” Many chefs consider Arrezzio Imperial to be to suit any dish. It is perfect for use in Italian —and any one of the most versatile ingredients in their kitchen—pairing it kind of operation that would like to promote the authenticity of with roast chicken or topping a shrimp salad for lunch. FRESH new look, their ingredients. SAME great brands The Promise of Quality You may notice that our brands look a little Layers of Flavour Not only are Arrezzio products made with the highest quality different. Driven by our companywide commit- The Arrezzio brand covers products as diverse as tomato sauce, standards, but they also are backed by Sysco’s unprecedented Sysco Brand QA Promise ment to more sustainable operations, and new prosciutto, anchovies and pesto—the building blocks of Italian supply chain management and delivery reliability. This means your CFIA regulations on clear and clean labelling, Our Sysco Brand products meet the our products’ packaging now features a fresh cuisine. The brand is divided into tiers: Arrezzio Classic and order comes with the confidence of a carefully monitored producer most exacting standards for safety, new look. Rest assured that no matter what Arrezzio Imperial. Arrezzio Classic products—which include a network and the largest quality assurance team in the industry. reliability and quality. All Sysco brands changes on the outside, the quality and consis- variety of meats, cheeses and tomato sauces as well as the imported are backed by the largest Quality tency you’ve come to rely on remain the same. Assurance team in the industry. pasta—are distinguished by their excellent value. Arrezzio Imperial Talk to your Sales Representative to learn more about how Arrezzio products offer premium performance and exceptional value. products can bring flavour to your menu.

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Owners Tonya and Dwayne Abbott

Banquet Burger Turkey Club Wrap Blueberry Loaf Local Pan-Fried Cod With Home Fries With Home Fries and assorted breads With Home Fries

CUSTOMER PROFILE Rosie’s wasn’t on the scene yet, but can restaurant here to Gander. Three years a three-hour drive just for our traditional and frozen items. We really like the Sysco you tell me a little bit about Gander ago, they retired, so my wife, Tonya, and I Newfoundland Sunday dinner. You get pie fillings. All our meat is from Sysco. I buy on 9/11? bought the place, and we run it together. I two types of meat plus potatoes, turnip, a lot of protein because of the high quality Rosie’s Restaurant I was around that day when the strikes had always dreamed of owning a restau- cabbage, carrot and for dessert, a New- and consistency. There are certain things happened in New York and planes started rant. I worked in the catering business for foundland pudding. that we will not buy anywhere else but Sys- being diverted into Gander. I was working 20-odd years, and I’ve always had a passion co because they offer such great products. & Bakery at the community centre and we were for . To me, restaurant work is getting ready, but we were not prepared not hard, it’s exciting. We took Rosie’s and How has Sysco been an integral partner for 6,000 people to drop in overnight. But changed it around, made it our own. Now There are certain things that in your success? Gander, Newfoundland over time, the town managed it. Passengers Rosie’s is probably the top restaurant in we will not buy anywhere Sysco is a very dependable and reliable were being lodged in schools. And they central Newfoundland, if not one of the top company. Michelle Goodyear has been a Gander, Newfoundland, gained renown after 9/11 else but Sysco because they didn’t just stay here in Gander, but in the on the island. offer such great products. great Sales Representative for us. She works when thousands of travellers were stranded surrounding communities, too. very hard—and Sysco works very hard—to What are some of the signature dishes on make sure that we get everything we need. there. We spoke to Dwayne Abbott about how How did Rosie’s get started? your menu? Sometimes in Gander, we have supply he and wife Tonya manage Gander’s popular Rosie’s was originally located in a little Rosie’s is well known for our Thursday’s What items do you typically source issues because of our remote location and town on the eastern tip of Newfoundland Newfoundland Jig’s Dinner. We also do a from Sysco? the severe weather. Sysco really keeps dining spot Rosie’s Restaurant & Bakery. called Eastport, but they had a fire. Six lot of cod au gratin, lasagna, , fish We buy all our produce from Sysco. We buy you informed about that, so you can be years ago, the previous owners moved the and chips, and liver. Some patrons make a lot of our bakery items, plus dry grocery prepared and stock up in advance.

6 SYSCOFOODIE SYSCOFOODIE 7 CULINARY TRENDS One Potato, Two Potato Go whole hog or meat-free with loaded fries for game day. A vegetarian and a carnivore walk into a meat-eater’s delight, the Pig Skin Loaded meaty taste and the texture of ground beef. bar—maybe you’ve heard this joke before. Fries features both applewood-smoked It is protein-packed and ready to use across What if the story continued: A vegetarian Sysco Classic bacon and labour-saving your menu, in tacos, burritos, vegan meat- and a carnivore walk into a bar to watch precooked piled on a strong loaves and many other applications. Here, their favourite game on TV, and both find foundation of hearty Sysco Imperial 1/2- we’ve sautéed the plant-based protein with menu options for snacks and apps that inch skin-on . a “chorizo” spice blend for extra flavour be- meet their dining needs. With so many new For vegetarians, flexitarians and anyone fore topping French fries with it, alongside meatlike alternative proteins, this scenario who would simply like to cut down on meat two kinds of cheese, sliced jalapeno chiles can become a reality for your operation. consumption, our Loaded Plant-Based and Mexican-style crema. To illustrate how you can make easy “Chorizo” Fries dish has all the flavour of substitutions without disrupting your beef without the meat itself. Instead, the Talk to your Sales Representative about Sysco menu, we’ve created two plays on a popular recipe uses Maple Leaf Lightlife Plant- products that would work well for your game shareable bar snack: loaded French fries. A Based Ground. This product has a rich, day snacks and apps.

Loaded Plant-Based “Chorizo” Fries (left) and Pig Skin Loaded Fries (right); find these recipes on SyscoFoodie.com.

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If you’ve been in a coffee shop or grocery across your menu: A simple swap with a store in the last few years, you’ll have no- nondairy product can work in most recipes, Alternative ticed the proliferation of nondairy beverag- from breakfast beverages and creamy soups es. Consumers have embraced this trend for to nondairy salad dressings. a variety of reasons—because of allergies, For coffees and teas, Silk has specialty Dairy Goes in order to avoid animal products or just for nondairy soy and almond-hazelnut cream- a different flavour profile. That increased ers, which offer a more decadent, creamy consumer demand is having a big impact texture than the regular nondairy beverag- Mainstream on the market, including on restaurant es. Another breakfast menu win: Substitute New options in nondairy menus. Sysco Canada offers an assortment plain or vanilla-flavoured coconut-milk of nondairy beverages so you can give your yogurt for traditional yogurt in breakfast beverages add versatility customers the choices they crave most. bowls as a nondairy option. Best of all, across your menu. Silk’s alternative dairy products range studies show that when consumers have from the versatile original unsweetened the option to order healthful alternatives almond and soy beverages to on-trend customized to their own needs, they are Unite flavours like cashew and coconut. Use them willing to pay an upcharge. for the

Dairy-Free Ranch love of Dressing coffee

Almond Chai Tea

Creamy Vegan Tomato 5 New Coffee Blends Soup; find recipes for these dishes on ® Marley Coffee traces its origins to the farmlands of page 28. Jamaica where legendary musician Bob Marley learned a deep respect for nature and humanity that helped guide his life. Marley Coffee® is a fully Fairtrade certified portfolio of premium coffee that also supports One Tree 88% Planted, focused on reforestation. Fairtrade.ca | Onetreeplanted.org of nondairy beverage consumers say availabil- ity of milk alternatives plays a role in their choice of dining place.*

LIGHT ROAST LIGHT ROAST MEDIUM ROAST MEDIUM ROAST MEDIUM DECAF MEDIUM DARK DARK ROAST *SunOpta Non-Dairy Study, April 2018 For more information, contact your Sales Representative Toll free at 1.800.387.9398 | Marleycoffee.com SYSCOFOODIE 11

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Christopher Kelly Bean Chef Benjamin Udave MacAdam CULINARY CONSULTANT MARKET CHEF SYSCO NASHVILLE SYSCO LOS ANGELES CULINARY SPECIALIST/CHEF SYSCO ATLANTIC Protein Snacks: Consumers are looking for Regional Cuisine: Food is not all created protein any way they can get it, so adding equal, nor should it all taste the same. With Olympic Fever: We’ve seen a growing more protein-rich options to your menu, the number of millennial and Gen Z diners interest in ethnic and fusion cuisines here including popular plant-based and beverage continuing to rise, regional ethnic cuisines in Atlantic Canada. With the Summer 2020 choices, can keep them coming back. Some need to be as authentic as possible, and Olympics heading to Tokyo, I would also options include: is in! expect restaurants to jump on board. Some • Low-carb, high-protein snacks • Middle Eastern Japanese ingredients and dishes might • Extra protein added to dishes and • North African include: ingredients • Greek by region • Miso • Grab-and-go snacks such as cheese and • Mexican: Norteño, Yucatán, Oaxacan • Dashi sausage, cubed turkey breast, hard- • Indian/Northern India • Sushi S’ P boiled eggs and kabobs • Japanese/ramen by region EF ICK • Sashimi H S • Grains like quinoa and farro • Italian by region: Sardinian, Roman

C • Tempura 2

0 N

2 O 0 I T T I R D ENDS E Food Trends Forecast for 2020 As consumers become better informed about health and well- ness, dietary trends are following Neil Doherty Kirk Borchardt Jason Knapp Kevin Penner suit. The rise of robotics, clean- SENIOR DIRECTOR OF CULINARY SPECIALIST CULINARY CONSULTANT BUSINESS RESOURCE label ingredients and local and CULINARY DEVELOPMENT SYSCO PRAIRIES SYSCO ARKANSAS CONSULTANT SYSCO CORPORATION Ghost Kitchens: With the increased cost of Convenient : As sous vide SYSCO PRAIRIES sustainable sourcing are just some Robotics: As labour costs rise, it’s becoming running a traditional restaurant plus the cooking has made its way into mainstream Sustainability: Chefs and restaurateurs are of the top trends our Sysco chefs more economical to automate areas of rise of third-party delivery apps, we will kitchens, the main struggle for chefs is looking for environmentally sustainable our industry. Yesterday’s science fiction is continue to see more “ghost kitchens”—a paying for the extra labour and costly approaches to foodservice. Here are a few are predicting for the year 2020. today’s reality as advances in robotics show restaurant that services delivery only, with equipment required. Now, with the advent ways to make your operation greener: up in foodservice operations, including: no storefront. Some of the benefits include: of convenient sous vide products, it’s easy to • Buy local and seasonal produce • Touch-screen restaurant kiosks • Low overhead (can exist in any make a delicious dish of tender short . • Use traditional preserving methods like • Computer-barista coffee and neighbourhood) Other top sous vide ingredients are: canning and machines • The ability to run two or more restau- • Filet mignon • Buy and serve non-GMO, organic and • Retail robotic bread baking rant concepts out of the same space • Eggs ethically sourced ingredients • Automated salad kiosks • No seating or front-of-house staff • Salmon • Reduce your waste footprint and carbon • C-stores without attendants • It’s a great R&D lab for a future full- • Chicken breast emissions service concept • Lobster tail • Inspire others on social media!

12 SYSCOFOODIE SYSCOFOODIE 13 Plant-Based Consumers Options

“This is a pivotal time in our industry,” says Jay Ashton, Business Resources Lead for Sysco Canada. “Consumers are starting to shift how they order food. It Crave Choice still has to taste good—and have balance and flavour— < but it is also about what the food will do to you—the Build more inclusive menus to meet the dietary green goddess function that food serves in your body.” According to pasta bowl Ashton and others, dietary lifestyles such as veganism with seared lifestyles of today’s diner. tofu and flexitarianism, where consumers try to eat mainly onsumer tastes are always evolving. As millennials and Gen Z’ers become the new find these recipes plants, plus some meat, can no longer be considered and more on trends. “Plant-based eating is here to stay,” says Ashton, wave of restaurant consumers, they are changing the foodservice landscape. Heavily pages 28–29 and on C syscofoodie com “and will continue to impact what restaurateurs and . influenced by digital media, they are passionate about their health and that of the planet. chefs put on their menus.” And they are the drivers behind plant-based/vegan and high-protein diets such as keto and Ashton believes it will take “a lot of work and knowl- Whole30. According to a recent Technomic survey, “The majority of consumers who follow a edge” for operators to continue to expand plant-based offerings across the menu to meet increasing consumer specialty diet describe themselves in flexible terms, such as ‘semivegetarian’ or ‘flexitarian.’” demand. At first, vegetarian entrée options were based What they are looking for is options. Operators have a chance to be more inclusive by offer- largely around vegetables and grains: stuffed squashes, ing menu choices that cater to various dietary lifestyles, such as plant-based alternatives, meaty eggplant dishes, pasta and rice dishes. Now, meatless versions of existing dishes, fish-based dishes and high-protein snacks. Sysco has the consumers are asking for more: plant-based proteins that have the taste and satisfaction of meat. products and resources to help you navigate these shifting consumer behaviours. Sysco has responded to the market demand by offer- ing customers a range of alternative proteins, such as the Maple Leaf Lightlife Plant-Based Burger, which has a meatlike taste and texture and can be used in all of your favourite burger preparations. It is featured here, in the Feisty Feta and Avocado Plant-Based Burger (pictured, left-hand page). Another alternative protein, Maple Leaf Lightlife Plant-Based Ground, which has the same attributes as the burger patty, can be used for preparations such as tacos, vegan meatloaf or wherever > you would normally use ground beef. sysco imperial recipe choice chips with house recipe ketchup < feisty feta and avocado plant-based burger OTHER PLANT-BASED ALTERNATIVES

JACKFRUIT TOFU SEITAN BEANS Tropical jackfruit has a neutral Soy-based tofu has been the Made from wheat gluten, Whole or mashed, blended flavour and dense texture backbone protein of meatless seitan has the right texture to into soups or folded into that is perfect for replacing dining. Use creative recipes, create a versatile range tacos, beans are always shredded chicken or pork. and it is both delicious and of “fake” meats. satisfying. Pair with rice for a easy to prepare. great balance of nutrition.

14 SYSCOFOODIE SYSCOFOODIE 15 45% of those eating Seafood more seafood say they’re doing it Stands Out because they’re trying a naturally lean protein, seafood is a beneficial addition to any dietary lifestyle—whether or not someone calls themselves a pesca- to eat healthier. tarian (a vegetarian who incorporates seafood into their diet). In —Technomic fact, shrimp and many finfish are known for providing a powerful > punch of protein, without much saturated fat. Although shrimp honey-mustard salmon and and salmon reign as the most popular seafood among U.S. con- smashed potatoes sumers, creative operators can also achieve great success by serving over haricots verts something slightly different, like a delicious grilled branzino with with chorizo roasted beets or fillet of snapper rubbed with jerk spices.

Although we usually think of seafood as a dinner or lunch find these recipes ingredient, you can use it across the dayparts and across your and more on menu to make the most of your inventory. For example, elevate and pages 28–29 and on syscofoodie.com lighten up a breakfast by replacing smoked meats with seafood. Smoked salmon makes a terrific substitute for ham or sausage, and also raises your check average by several dollars. Diners have become increasingly interested in the wholesome- ness of their food. Sysco’s Portico Simply tier of chemical-free, additive-free, all-natural seafood meets this market demand. All of Portico’s seafood undergoes stringent supplier controls and quality assurance processes. So, whether you’re serving a delicious dish of seafood pasta (page 22) or one of the beautiful recipes on these pag- es, you’ll have the confidence of unrivalled freshness and quality.

> branzino with roasted beets, olive tapenade and pistachio crumble

FISH NUTRITION FACTS

SALMON SHRIMP SNAPPER BRANZINO Delicious salmon is one of the They may be small, but shrimp A 3-ounce serving of snapper Branzino is a lean white fish fattier fish, but it is swimming are packed with protein and comes with 23 delicious with a delicate, mild flavour in healthy omega-3 oils, as well light on calories. Make them grams of protein and plenty of when cooked. Each 3.5-ounce as being high in protein. a mainstay of your menu vitamin B12. fillet has about 15 grams of year-round. powerful protein.

16 SYSCOFOODIE SYSCOFOODIE 17 High-Protein Build Your Own Box

Snacks To make your own protein-based snack packs for consumers on the go, use your imagination plus plain plastic four-square containers. Simply fill with the proteins of your choice. Start with a wedge of cheese and sliced deli meats the grab-and-go phenomenon is here to stay. Con- 1 from Sysco’s Block & Barrel brand. Fill in the squares with items like edama- sumers today—from university students to busy par- A hard-boiled me; turkey or beef jerky; roasted almonds, cashews or walnuts; vegetables with ents—are not necessarily sitting down for three square egg is the perfect hummus; and a hard-boiled egg. You can balance out the box with fruits that meals, but are instead partaking in several smaller protein snack. travel well, such as green and red grapes and apple slices. meals and snacks throughout the day. More and more, Portable when diners are looking for nutrition-packed, high-protein you’re on the go, snacks that are not only tasty and high-quality but are a large egg gives also convenient enough to take in the car, to work, to you 77 calories, pick up the kids—wherever their day may take them. 6 grams of protein From old-school low-carb diets like Atkins to keto, and 5 grams of fat. paleo and Whole30, protein is one very popular nutri- 2 ent—and for good reason. Unlike carbs and fat, protein Grilled chicken makes you feel fuller for longer—which also makes it breast is a lean, the perfect snack. low-fat source Sysco’s Block & Barrel brand offers an array of of protein that cheeses and deli meats that can be placed, along with pairs well with other protein snacks, into convenient to-go boxes other snacks. near to your point of sale. Try combinations of pro- One 3.5-ounce tein-packed snacks such as hard-boiled eggs; , serving offers 26 coppa or other cured meats; cashews, pistachios or grams of protein. other nuts; cheese slices such as cheddar or blue; and even grilled chicken breast. Place prepared protein boxes (such as those pictured) in your refrigerated case along with carbonated beverages, and you’ve got the perfect snack or light lunch for busy diners on the run.

4 The tangy flavour of aged blue cheese satisfies your taste buds and your hunger. Each one-ounce slice has 6 grams 3 of protein.* Cured meats *All nutrition informa- tion is from U.S. Depart- have a salty, ment of Agriculture, satisfying taste Agricultural Research Service. FoodData that matches Central, 2019. fda.nal. with most chees- usda.gov. es. Each ounce provides about Ask your Sales Representative how Sysco can help you build a more 6 grams of inclusive menu with the right product mix for today’s protein. dining lifestyles.

18 SYSCOFOODIE SYSCOFOODIE 19 THESE FLAVOURFUL VEGETARIAN SANDWICHES—INSPIRED BY HE AV Y O N DIFFERENT ETHNIC CUISINES—BRING PLANT POWER TO YOUR MENU WITHOUT SACRIFICING DINER SATISFACTION.

THESandwiches are the ultimate VEGGIES portable meal. So, it The Eggplant Parmesan is a quintessen- makes sense that sandwich fillings have been diver- tial Italian-American classic. The precut and breaded sifying along with current dining trends. Millennial Arrezzio Imperial Breaded Eggplant Cutlet is ready consumers are interested in bold international flavours for the fryer, which saves time and labour. Combine it as well as plant-based eating—and the humble sand- with three types of Arrezzio cheese on a toasted Baker’s wich has evolved to reflect those passions, bringing in Source Panini Vienna Roll, and you have a sandwich to different flavour profiles and using vegetables in tasty serve with pride. and surprising ways. As more diners make vegetables Everyone loves a good banh mi—the wonderful a central feature of their diet, operators are following Vietnamese sandwich often filled with grilled chicken suit, featuring rich, delicious, veggie-centric options on or pork and pickled vegetables. In this meatless version, their sandwich menu. McCain Breaded Avocado Slices add savoury crunch “If you do it right, you won’t miss the meat at all,” and a rich taste complement to the lighter traditional says Chef Neil Doherty, Senior Director of Culinary toppings of carrot, daikon radish and cilantro. Development at Sysco. “Vegetarian sandwiches don’t In the Portobello “Bacon” BLT, the mushrooms take have to be wimpy.” They can be just as hearty, rich on an earthy, meaty flavour. They don’t try to replace and satisfying as their protein-heavy counterparts. By bacon but instead bring their own unique taste. Made using ingredients like marinated, grilled portobello with fresh basil, cilantro and mint on a Maplehurst mushrooms, cheeses and breaded, fried avocado, you Brioche Bun, the sandwich appeals to vegetarian and can create truly gratifying vegetarian sandwiches with flexitarian diners, as well as to anyone interested in layer upon layer of rich flavour. adding more plants to their diet.

Eggplant Parmesan Sandwich With Three Cheeses and Basil. Portobello Find recipes for these Crunchy Avocado “Bacon” BLT dishes on pages 29–30. Banh Mi

20 SYSCOFOODIE SYSCOFOODIE 21 Seafood on Top Elevate your pasta dishes with the addition of Portico brand seafood. SUN-DRIED TOMATO AND CAPER SNAPPER PICCATA A simple bowl of pasta with tomato or A twist on classic chicken pic- cream sauce is homey and rustic. Top the cata, this dish is made with lean same bowl with perfectly grilled shrimp or snapper nestled in angel hair add a mix of fresh fish and shellfish, and you pasta and topped with caper instantly elevate it to something special. and sun-dried-tomato oil. If you For a range of seafood pasta options, mix can’t find snapper, use a thin and match Sysco’s Arrezzio brand pastas fish such as sea bass. and sauces with Portico quality seafood and watch your customers dive in. Start with classic combinations like linguine with clams or grilled salmon with creamy fettuccine. Or go deeper with a sophisticated dish of lobster ravioli and Champagne-saffron sauce. These days, many diners are interested in eating wholesome ingredients. They want to have confidence in the quality, freshness and sustainability of their food. When you use Portico Simply all-natural seafood—including favourites like shrimp, halibut, tilapia and Pacific cod—in your SEAFOOD FETTUCCINE pasta applications, you can rest easy WITH KALE AND knowing that this product contains no LEMON-GARLIC CREAM hormones, antibiotics or GMOs. For this satisfying plate, Portico Diners perceive seafood as something a Atlantic salmon and Portico little special and rare, and they are willing MANICOTTI DI MARE Classic shrimp are seared and to pay more for it. “Seafood is one of the A riot of fresh fish and shellfish then tossed with sautéed kale few things home cooks still feel insecure make up the surrounding and fettuccine in a lemon-garlic about cooking for themselves, so they will these delicate manicotti. When cream. To personalize the dish, seek it out on restaurant menus,” says Neil it comes to the unwritten rule you can easily omit either the Doherty, Sysco’s Senior Director of Culi- that you shouldn’t eat seafood shrimp or salmon, or substitute nary Development. This is especially true with Parmesan cheese, Alfredo spinach or arugula for the kale. during Lent (from Feb. 26 to April 9 this Guido, Sysco Director of Italian year), when many of the world’s Catholics Food Sales, says, “Whatever refrain from eating meat on Fridays. tastes good to you is right.” Ask your Sales Representative about the assortment of Portico seafood available in your market region, or request a consultation with Find recipes for one of Sysco’s seafood specialists to learn more. these dishes on pages 30–31.

22 SYSCOFOODIE SYSCOFOODIE 23 OPERATIONS

Webinar Wednesday Sysco’s live series offers updates on crucial issues facing the foodservice industry. Have you ever wanted to ask a head chef What: Available to all Sysco Canada When: Every two weeks on Wednes- which flavours are trending? Or pick the customers, Webinar Wednesdays tackles day at 2 p.m. Eastern time. If you aren’t brain of a social media expert about the se- everything you need to know to help grow available to view it live, you can view each crets to having an effective online presence? your business. Every two weeks, you can recording at your convenience. You can do that and more when you log in be a part of an hour-long live session that Why: The food industry is always to Sysco Canada’s Webinar Wednesday se- touches on subjects such as food photogra- changing, with a constant influx of new ries. It’s a free service to help you grow your phy, leadership and industry innovations. information. Webinar Wednesdays helps business and better serve your customers. “With Webinar Wednesdays, we’re be- narrow it down so you get key updates from You’ll get culinary ideas, firsthand infor- coming the TED Talks of the foodservice the right people. And because it’s a live mation and live chats with industry experts industry,” says Ashton. session, you can comment and ask ques- SUPC # Serv. Size (Pack) Description Flavour from all over the world. We spoke with Jay Where: Access the webinars wherever tions. “It’s almost like getting a business 6955948 28g (2.8kg) FC Chicken Breast Satays Ashton, Business Resources Lead at Sysco you are, using your phone or laptop: consultation for free,” says Ashton. Canada, to get the scoop. • Go to Sysco.ca and click on the “Webi- Guest speakers are chosen specifically 8387546 76g (36 x 76g) FC Chicken Breast Mediterranean Who: Previous Webinar Wednesdays nar Wednesday” page. with Sysco customers’ needs in mind. 9663360 76g (36 x 76g) FC Chicken Thigh Skewers guests have included RestaurantOwner • Ask your Sysco Representative to send “When you look at it from a customer’s .com’s Jim Laube, marketing research leader you the link. perspective, this is an efficient, easy way to 0497883 85g (40 x 85g) FC Pork Skewers David Coletto from Abacus Data and Uber • Look for the link posted on all of get great information,” Ashton says. “It’s Eats’ Christopher Ager. “We’ve even had the Sysco Canada’s social media channels, an opportunity to interact with leading president and CEO of Facebook Canada,” including Facebook, Twitter, Instagram experts and touch on the most relevant says Ashton. and LinkedIn. subjects in the industry.”

SYSCOFOODIE 25

expresco.indd 1 12/2/19 4:27 PM OPERATIONS OPERATIONS

2. The Fryer and Flattop Keeping the fryer and grill clean is crucial: It limits the transfer of flavours and smells and increases the life of your cooking oil. For the grill, Keystone Greaselift™ is a PPE-free product, which means personal protective equipment like gloves and goggles are not necessary. With Keystone Express Fryer Cleaner™, there is no hot liquid involved, and it’s quicker than doing an entire boil-out. It’s also noncaustic and safe on aluminum. 3. Perfect Tableware Sparkling (or spotted and dull) tableware is one of the first things diners notice when being seated at a restaurant, setting the tone for the meal. With the Keystone Dish- machine Program, operators can choose between single- and double-door machines with glass washers and high-temperature sanitizing. A state-of-the-art control system helps manage total cost and gives consistent cleaning results. 4. Handwashing Magic In foodservice, handwashing is critical. Make the Most of Your Menu Ecolab Handcare System, is a perfect solu- tion. An easy-to-use leakproof capsule, the Mediocre menu design can mean money left on the table. soap is designed to ensure that every drop is At first glance, a restaurant menu might with what’s guaranteed to be good and what’s new in your kitchen. Operators used. (Available soon in Keystone.) seem like the means to an end: a way to with something that they shouldn’t miss.” can highlight specific dietary options like order food. In reality, a well-designed menu Instead of overwhelming guests with every- gluten-free, vegan, sugar-free and more 5 Tools for a Spotless 5. The Restroom Fix is crucial to success, giving operators the thing from soup to nuts, Barnes suggests by putting an icon next to them or placing Keystone has a complete array of solutions chance to enhance not only the dining paring down the menu so it focuses on them in a special section of the menu (e.g., for bathroom cleanliness, including floor experience but also their bottom line. “A what your restaurant does well and what “The Lighter Side”). Barnes also suggests Kitchen and Bathroom cleaners, air fresheners, hand soaps and menu is the one piece of marketing that is making a profit, as well as on low-labour showcasing these healthy options by using bleach disinfectants. With Keystone, every diner will see and touch,” says Sysco items that don’t burden the kitchen. bright colours (greens work well) and Maintaining a pristine restaurant is key to 1. Clean and Safe Floors operators can achieve a unified branded Menu Consultant Bruce Barnes. “They may “Fonts, colours and contrast are all cru- fresher font choices. creating a positive overall dining experi- A dirty, slippery restaurant kitchen or look. And most importantly, Keystone not see a billboard or an ad on TV, but the cial elements to good design,” says Barnes. Not sure where to start? Sysco Menu ence for the customer. In recent surveys, bathroom floor is not only off-putting Peroxide Disinfectant and Glass Cleaner menu is their direct link.” With dim restaurant lighting and an aging Services can help. “Our menu consultants consumers rated restaurant kitchen and but also dangerous. And it is one of the and Keystone Bleach Disinfectant Cleaner baby boomer population, easy readability is work with customers by looking at their bathroom cleanliness to be as important as most challenging back-of-house areas are the best in the industry. Don’t Overdo It also key. And if you use photos, be sure they current menu and talking to them about the food served. Sysco’s Keystone brand, a for operators. Keystone Sanitizing Wash There are a number of things to consider are high-quality images that reflect what their specific issues,” Barnes says. “We can partnership of Sysco and Ecolab, combines ‘n Walk™ is a mop-on floor cleaner that Keep your kitchen clean with Keystone. when designing a menu, from the layout the final dish will look like. tailor menu designs to meet the needs of both companies’ strengths to deliver doesn’t require rinsing, saving both Ask your Sales Representative about which to size to the number of dishes featured. each operation.” essential cleaning products that save time, water and time. Wash ‘n Walk’s bio-based products would work best for your business. Barnes says one common mistake he Highlight What’s cost and labour for your operation. Here are enzymes break down oil and grease, and sees is restaurants trying to do too much. New and Different Is your menu maximized for profitability? Talk five ways Keystone can help you keep your its nonslip formula keeps working longer “More than ever, customers want to make Your menu is your No. 1 marketing tool, to your Sales Representative about scheduling facility spotless for your diners and staff. than most cleaners. quick decisions, they want to be presented and a great way to introduce diners to a review with Sysco’s Menu Services team.

26 SYSCOFOODIE SYSCOFOODIE 27 RECIPES

and salt. Roast, stirring halfway 15 seconds to melt the cheese. TO SERVE FOR THE SMASHED POTATOES 3 Tbsp. Champagne vinaigrette through, until the garlic and on- Meanwhile, heat the remaining Cherry tomatoes, blistered Increase the oven heat to 375 de- 2 oz. mâche or other baby Sesame seeds, toasted greens ions are soft, and the tomatoes half tablespoon of olive oil on the Freshly ground black pepper, grees. In a mixing bowl, toss the 2 Tbsp. Sysco Classic crumbled are beginning to brown, 40–50 flattop grill. Place the bun, cut to taste fingerling potatoes with olive oil, pistachios

minutes. Purée the vegetable sides down, on the grill to . FOR GREEN GODDESS PESTO salt and pepper. Roast for about To make the tapenade, combine mixture and transfer to large pot To build the burger, place the Place all the ingredients in a 25 minutes. Remove the potatoes the olives, garlic, shallots, parsley over medium heat. Stir in the butter lettuce on the bottom bun blender on high speed and blend from the oven, let cool and smash and 1 tablespoon of olive oil in almond milk until combined and followed by the tomato, onion until smooth. Add salt to taste. them lightly with a meat mallet. a blender and process until the heated through. Serve the soup, and pickle slices. Remove the pat- Fry the potatoes in a deep fryer FOR THE VEGETABLES mixture still has some texture. Dairy-Free Ranch Almond Chai topped with the torn basil. ty from the grill when the cheese Honey-Mustard until crispy. Remove and let cool; Heat the oven to 425 degrees. To cook the branzino, season the Dressing is melted and place on top of the sprinkle with Parmesan cheese. Tea Latte Place the broccoli and asparagus Salmon and fillets on both sides with salt and CHEF SCOTT COPELAND SYSCO CULINARY TEAM pickles. Layer the feta spread on SYSCO CENTRAL FLORIDA on a baking sheet. Drizzle with Smashed Potatoes FOR THE HARICOTS VERTS pepper. In a sauté pan, heat the HOUSTON, TEXAS the top bun and place on top of WITH CHORIZO MAKES 4 SERVINGS SERVES 1 olive oil and sprinkle with sea remaining 2 tablespoons of olive the burger. Over Haricots In a sauté pan over medium-high 3 cups raw cashews 8 oz. strong-brewed chai salt. Place the sheet in the oven oil over medium-high heat. Add 3 cups unsweetened almond Verts With Chorizo heat, melt the butter. Add the tea, hot and roast until the vegetables are the branzino, skin-side down, milk 6 oz. unsweetened almond CHEF IAN COOPER haricots verts and chorizo and 1½ Tbsp. lemon juice cooked through and starting to TRINITY SEAFOOD and cook for about 5 minutes, milk, hot sauté, seasoning with salt and 1½ Tbsp. garlic, minced 1 tsp. Sysco Classic honey brown, about 25 minutes. SERVES 1 pressing lightly on the fish to ¾ Tbsp. onion powder 1 tsp. ground cinnamon pepper, to taste, until the hari- crisp the skin. Flip the fish and 3¾ tsp. Sysco Classic apple cider FOR THE PASTA AND TOFU HONEY-MUSTARD SALMON 6 oz. International Imperial cots verts are cooked through. cook for 2 minutes longer. vinegar In a milk blender, blend the tea, Bring a large pot of well-salted Kosher salt and coarsely whole-grain mustard To plate, place the haricots To serve, first plate the sliced almond milk and honey on high water to boil over high heat. Add 3 oz. Sysco Classic honey ground black pepper to taste Feisty Feta and verts and chorizo first and rest beets. Set the fish on top of the 3 tsp. Sysco Imperial maple speed until foamy, about 1 min- the linguine and cook according 6 oz. Portico Pride salmon fillet Avocado Plant- the smashed potatoes on top. beets and place the tapenade syrup ute. Pour into a mug, sprinkle to the package directions. In the SMASHED POTATOES 3 Tbsp. chopped fresh dill Gently place the salmon on top of on the side. Drizzle with the with the ground cinnamon and Based Burger last minute of cooking, add the 3 oz. fingerling potatoes 3 Tbsp. chopped fresh parsley SYSCO CULINARY TEAM Green Goddess 3 Tbsp. Arrezzio Classic olive oil the potatoes and finish with the Champagne vinaigrette and gar- 3 Tbsp. sliced fresh chives, serve right away. frozen peas to the pot. Drain HOUSTON, TEXAS Sea salt and coarsely ground remaining honey-mustard sauce. nish with mâche and crumbled plus more for garnish SERVES 1 Pasta Bowl With the pasta and peas and set aside. pepper, to taste pistachios. Soak cashews in hot water for at 1½ Tbsp. Arrezzio Classic olive oil, Seared Tofu Meanwhile, dust the tofu with 2 oz. grated Arrezzio Parmesan cheese least 3 hours or up to overnight. divided SYSCO CULINARY TEAM turmeric. Use the nonstick spray 1 Maple Leaf Lightlife Plant- In a bowl, combine the almond HOUSTON, TEXAS to lightly oil a sauté pan over me- HARICOTS VERTS WITH CHORIZO Based Burger SERVES 4–6 2 Tbsp. Wholesome Farms milk and lemon. After a few avocado, sliced dium-high heat and sear the tofu butter minutes, the milk will begin to 1 slice vegan cheese GREEN GODDESS PESTO until heated through. 4 oz. haricots verts 1 Maplehurst Brioche Bun ½ cup Sysco Natural basil leaves, thicken and curdle. Drain and 3 oz. European Imports chorizo, 1 oz. butter lettuce packed TO SERVE thinly sliced on the bias rinse the cashews several times 1 slice tomato ½ cup Sysco Natural parsley, Pour the pesto over the pasta Sea salt and coarsely ground and transfer to a blender. Add 2 slices red onion packed pepper, to taste 4 Block & Barrel Imperial ½ cup cashews, toasted and toss. Add the roasted vege- the almond milk mixture, garlic, Creamy Vegan dill pickle slices cup water tables to the pot and toss again. FOR THE HONEY-MUSTARD Branzino With onion powder, apple cider vine- Tomato Soup 2 Tbsp. feta spread ¼ cup olive oil Plate the pasta and top with the SALMON gar, salt, pepper and maple syrup. 2 Tbsp. tahini Heat the oven to 350 degrees. Mix Roasted Beets, Eggplant SYSCO CULINARY TEAM Heat 1 tablespoon of the olive Juice from 1 lemon seared tofu and blistered cherry Blend for 1 to 2 minutes or until HOUSTON, TEXAS oil over medium-high heat on a 2 cloves garlic tomatoes. Finish with the toasted the whole-grain mustard with Olive Tapenade Parmesan SERVES 2 smooth. Add the fresh herbs and flattop grill. Grill each patty in Salt, to taste sesame seeds and freshly ground the honey; set aside. In a nonstick and Pistachio Sandwich With pulse just enough to combine. 10 5x6 Imperial Fresh tomatoes sauté pan over medium-high 2 onions, chopped the oil until browned and heat- VEGETABLES black pepper. Crumble Three Cheeses Adjust seasonings if needed. Gar- 1 broccoli head, cut into small heat, sear the salmon for 2 to 3 12 cloves garlic ed through, 2 to 3 minutes per CHEF IAN COOPER nish with chives and serve. ½ cup olive oil florets minutes. Then place the salmon and Basil side. While the patty is still on 1 bunch asparagus spears, cut TRINITY SEAFOOD 1 tsp. dried oregano fillet, uncooked-side down, on a SERVES 6 CHEF NEIL DOHERTY 2 Tbsp. sugar the grill, place the avocado slic- into 1-inch pieces SYSCO CULINARY TEAM ½ tsp. dried red pepper flakes es and vegan cheese on top. Add 1 tsp. Arrezzio Classic olive oil sheet pan lined with parchment ¼ cup Sysco Imperial Kalamata HOUSTON, TEXAS ½ tsp. salt Sea salt, to taste paper and lightly glaze it with the olives SERVES 1 a few teaspoons of water to the 3 cloves garlic 4 cups unsweetened almond PASTA AND TOFU honey-mustard mix. Place in the 3 pieces Arrezzio Imperial milk grill and cover with a dome for 2 Imperial Fresh shallots 1 lb. Arrezzio linguine oven for about 3 minutes to cook 2 Tbsp. Sysco Natural chopped breaded eggplant cutlet 4 cups basil leaves, torn 2 cups frozen peas 1½ oz. Arrezzio Imperial Premium through; remove and set aside. fresh parsley Heat the oven to 450 degrees. 1 lb. firm tofu 3 Tbsp. Arrezzio Classic olive oil, , warmed 1 tsp. turmeric 4 medium Imperial Fresh basil Place the tomatoes, onions and divided Sysco Imperial nonstick 6 5-oz. Portico branzino fillets leaves garlic on a baking sheet. Drizzle cooking spray Salt and coarsely ground with the olive oil and season with pepper, to taste the oregano, sugar, pepper flakes 1 Imperial Fresh red beet, roasted and thinly sliced

28 SYSCOFOODIE SYSCOFOODIE 29 RECIPES

½ oz. Arrezzio shredded mozza- Juice of 1 lemon, divided on the top half of the roll. Fill the for 2 minutes. Add the sliced oc- TO SERVE the pasta topped with a snapper garlic and cook, stirring, until rella cheese 1 Tbsp. Imperial McCormick Cali- sandwich with the pickled veg- topus, mussels and clams and ½ cup Arrezzio Classic olive oil fillet, drizzled with the sauce and lightly browned, about two min- 1 oz. Arrezzio Imperial provolone fornia-style garlic pepper ½ cup capers cheese ½ Tbsp. Sysco Classic kosher salt etables, sliced jalapeno and ci- cook for 4 minutes (discard any 2 Tbsp. Arrezzio Classic shred- sprinkled with additional capers utes. Whisk in cream cheese, ½ oz. Arrezzio Imperial shredded 1 tsp. Imperial McCormick lantro leaves. Cook an egg using mussels or clams that do not ded Parmesan cheese and the shredded Parmesan. milk, lemon zest and pepper un- Parmesan cheese ground cayenne pepper your preferred method and place open). Add the tomatoes, white til smooth. Bring to a simmer, 2 tsp. Arrezzio Classic extra- 2 Imperial Fresh portobello FOR THE SUN-DRIED TOMATO virgin olive oil mushrooms, cut into -inch in the centre of the sandwich. wine and basil pesto and cook to AND CAPER OIL whisking constantly; add the ½ tsp. peeled, puréed Imperial slices Cut the sandwich in half—right reduce the sauce. To plate, place Heat the olive oil in a saucepan Parmesan cheese. Remove from Fresh garlic 2 Maplehurst Brioche Buns through the egg—and serve. the manicotti in a circle and add over medium-low heat. Add the heat and strain through a fine- ½ tsp. crushed red pepper flakes 4 oz. goat cheese, softened 1 Baker’s Source Panini 1 oz. Imperial Fresh Thai basil the mixed seafood to the centre garlic, sun-dried tomatoes, ca- mesh sieve. (If not using it right Vienna Roll leaves Crunchy Avocado of the circle with the shellfish pers and wine. Cook, stirring away, refrigerate in an airtight 1 oz. cilantro leaves Banh Mi outside. Finish the dish with gar- occasionally, until the tomatoes container for up to 6 days. Makes Fry the eggplant slices in a deep 1 oz. Imperial Fresh mint leaves fryer and place on a sizzle plate to 4 slices Imperial Fresh tomato CHEF OJAN BAGHER lic croutons and top with 2 grilled are tender and starting to fall about 2½ cups.) SYSCO HOUSTON jumbo shrimp. apart, about 35 minutes. Add the keep warm. Ladle the warm mar- Heat the oven to 400 degrees. SERVES 1 FOR THE SHRIMP AND SALMON parsley and salt and remove from inara sauce over the eggplant and In a large bowl, mix together 2 1 cup International Supreme Seafood Fettuccine Season the shrimp and salmon heat. (If not using right away, let top with the basil leaves. Sprinkle tablespoons of the honey, 1 ta- rice wine vinegar With Kale and with the salt and pepper. Heat ½ cup Sysco Classic sugar cool and refrigerate in an airtight evenly with the shredded mozza- blespoon of the olive oil and half 1 tablespoon of the olive oil in a ¾ tsp. kosher salt container for up to 6 days. Makes Lemon-Garlic rella, provolone and Parmesan. In the lemon juice plus the garlic 1 oz. julienned carrot nonstick sauté pan over medi- about 2 cups.) a small bowl, combine the olive pepper, salt and cayenne pep- 1 oz. julienned daikon radish Manicotti di Mare Cream um-high heat. Add the shrimp oil, puréed garlic and crushed red 3 Tbsp. Sysco Imperial FOR THE PASTA SYSCO CULINARY TEAM and sear, flipping once, until per. Toss the portobello slices in mayonnaise (Cheese Manicotti HOUSTON, TEXAS pepper flakes. Open the hoagie the mixture and set aside for 20 2 tsp. Sriracha With Seafood) Prepare the pasta according to SERVES 4 golden on the outside and cooked roll and brush both sides with 4–5 pieces McCain breaded avoca- the package directions. Drain through, about 5 minutes. In a minutes to marinate. Spread out CARLA’S PASTA LEMON-GARLIC CREAM the garlic-oil mixture. Place both do slices and drizzle with the olive oil. Set separate nonstick sauté pan over the mushroom slices on a sheet 1 6-inch Baker’s Source Panini SOUTH WINDSOR, ¼ cup Wholesome Farms sides of the roll, cut side up, and pan lined with parchment paper Vienna Roll, split and toasted CONNECTICUT Sun-Dried Tomato aside warm. salted butter medium-high heat, heat the re- the eggplant under a salamander ½ jalapeno chile, thinly sliced SERVES 1 4 cloves garlic, minced maining tablespoon of the olive and roast for 20 minutes. Open and Caper Snapper FOR THE SNAPPER PICCATA 8 oz. Wholesome Farms cream to melt the cheese. Use a spatula 1 Tbsp. minced cilantro for 2 each Arrezzio cheese manicotti oil. Add the salmon pieces and the brioche buns and spread the garnish 2 oz. Arrezzio Parmesan cheese Piccata In a medium bowl, combine the cheese, cut into pieces to place the eggplant on the roll. 1¼ cups Wholesome Farms cook, stirring a bit and turning goat cheese on both sides. Toast 1 Wholesome Farms egg, 2 oz. Arrezzio Classic extra- SYSCO CULINARY TEAM flour, almond meal, Parmesan Serve with your favorite side dish. for garnish virgin olive oil whole milk once, until seared on the outside them in the oven for 2 minutes. HOUSTON, TEXAS cheese and salt. Coat each snap- 2 tsp. lemon zest 1 clove garlic, sliced SERVES 4 and cooked through, about 6 In another bowl, mix the remain- In a saucepan over medium-high ½ green jalapeno chile, sliced per fillet with the flour mixture. ½ tsp. freshly ground black ing honey, oil and lemon juice heat, combine the vinegar, sugar ½ red jalapeno chile, sliced SUN-DRIED TOMATO AND pepper minutes. TO SERVE 1 cup Arrezzio Imperial grated and toss with the basil, cilantro and salt and bring to a simmer. 1 baby octopus, sliced CAPER OIL FOR THE FETTUCCINE 3 Portico Imperial black mussels 1 cup Arrezzio Classic extra- Heat the olive oil in a sauté pan Parmesan cheese and mint leaves. To assemble the Cook, stirring to dissolve the Prepare the fettuccine according 3 Portico Imperial clams virgin olive oil over medium heat. Add the SHRIMP AND SALMON sandwiches, place the herbs on sugar, for 1 minute. Remove from 3 cherry tomatoes, sliced 8 cloves garlic, minced snapper fillets and cook, flip- 1 lb. large Portico Classic to the package directions. Drain the bottom bun and lay 2 toma- the heat. When cool, add the ju- 2 oz. white wine 2 cups Arrezzio Imperial shrimp, peeled and deveined, and drizzle with the olive oil. 14 oz. Arrezzio Imperial sun-dried tomatoes ping until the fillets are golden to slices on top. Drizzle with the lienned carrots and daikon. Let tails removed basil pesto ½ cup International Imperial brown on the outside and cooked ½ lb. Sysco Portico Atlantic TO SERVE remaining honey-lemon oil from stand until the vegetables are 2 garlic croutons capers through, about 6 minutes. Drain salmon, skin off, cut into Heat the olive oil in a sauté pan 2 grilled Jumbo Portico Fresh ¼ cup dry white wine the herb bowl and top with the lightly pickled, about 15 minutes. on a sheet pan lined with paper 1-inch pieces over medium-high heat. Add shrimp ¼ cup fresh Italian parsley ½ tsp. kosher salt Portobello mushroom slices (now “portobel- Strain the vegetables and discard ½ tsp. kosher salt towels. In the same sauté pan, the kale and cook, stirring fre- Heat the oven to 350 degrees. ½ tsp. freshly ground black lo bacon”). the liquid. add the cooked pasta and the pepper quently, until just tender, about 3 “Bacon” BLT Slice the cheese manicotti into PASTA CHEF OJAN BAGHER In a bowl, mix the mayon- 1 lb. angel hair pasta tomato-caper oil and cook, stir- 2 Tbsp. Arrezzio Classic olive oil minutes. Add the shrimp, salm- four pieces. Place the manicotti SYSCO HOUSTON naise and sriracha. In a deep 1 Tbsp. Arrezzio Classic olive oil ring frequently, until just heated FETTUCCINE on, fettuccine and lemon-garlic SERVES 2 pieces on a sheet pan, sprinkle fryer heated to 350 degrees, fry SNAPPER PICCATA through, about 4 minutes. Serve 1 lb. Arrezzio fettuccine cream and cook, stirring gently, 4 Tbsp. Sysco Classic clover with the Parmesan cheese and 2 Tbsp. Arrezzio Classic olive oil the breaded avocado slices until ½ cup Sysco Classic all- until just heated through, about honey, divided bake for 8 minutes. In a small purpose flour 2 Tbsp. Arrezzio Classic crisp. Remove and set aside. Slice TO SERVE 3 minutes. Serve garnished with sauté pan, heat the olive oil. Add ¼ cup almond meal 2 Tbsp. Arrezzio Classic olive oil extra-virgin olive oil, divided the hoagie roll and toast on a 2 Tbsp. Arrezzio Imperial grated the freshly ground black pepper. the garlic and jalapeno and sauté 4 cups lacinato kale flattop grill or in the oven. Place Parmesan cheese Freshly ground black pepper, the fried avocado pieces on the 1 tsp. kosher salt to taste 4 Portico Pride snapper fillets bottom half of the toasted roll. FOR THE LEMON-GARLIC CREAM Spread the mayonnaise mixture In a saucepan over medium-low heat, melt the butter. Add the

30 SYSCOFOODIE SYSCOFOODIE 31 BACK OF OUR HOUSE Canada’s # w a f e r and turnover brand.* *Nielsen 2019

Chef Kyle Brandt Sysco Ontario South No artifi cial colours or fl avours. Delivering Real Value No high fructose corn syrup. s a teenager in Stratford, Ontario, Chef session here,” says Brandt. “And there is A Kyle Brandt started out in the food in- no pressure to purchase. We never push dustry by washing dishes. But curiosity and Customers find real product on the client.” key mentors helped launch a career that Customers come from near and far to led him to his role as Culinary Specialist value from a consult with Brandt and team, with one and Chef at Sysco Ontario South. He now culinary session. from as far away as Dubai. “They sold has the opportunity to give back what the these little dessert buns, but they didn’t industry has given him, as he helps Sysco have much experience with a full restau- customers find success in their operations. rant,” says Brandt. He helped the client to “At my first job, I asked a lot of questions from the ground up. “We made sure his broaden their menu to include more dinner about the food,” says Brandt. The head chef menu design and wording were right,” says fare. Brandt even makes offsite visits to help took note of his burgeoning interest, and Brandt. “We put specific menu items in operators do things such as program special after two months, put him on pastries. “At the right places and helped him position ovens and equipment. age 14, being given that kind of responsibil- vegetarian and vegan items throughout the Brandt feels that he’s now able to pay ity was unheard of,” says Brandt. “It made menu to add depth and interest. forward the support he received through- me feel like part of the team. Seeing people “We went with a kale slaw instead of out his career. “Chefs are very different enjoying the food that I had made was the standard cabbage, so it would add a people,” he says. “We’re passionate, artistic. life-changing for me.” pop to the plate. I also walked him through When we see another person to mentor, the type of labour that hand-chipped fries we jump at the opportunity. Watching that Helping Build Success entail so he could make a decision that potential grow and bloom is really special.” Chef Brandt went on to occupy a range was right for his business. Sysco carries of positions in the industry, working the amazing fresh potatoes, but we also have PROUDLY BAKED IN CANADA kitchens in private fine dining, family- value-added products to help customers owned pubs and corporate groups. This manage their workload.” VANILLA WAFER 7385655 12 x 300g range comes in handy now as he works with STRAWBERRY WAFER 7387691 12 x 300g a wide array of customers. Growing Relationships One particular Sysco customer didn’t When customers come in to meet with NSA CHOCOLATE WAFER 0305912 12 x 250g have much experience in the industry Brandt and his colleagues, he first pulls CHERRY TURNOVER 0432203 12 x 300g but was eager to seize on the smokehouse samples of products to show them. “A lot of trend. Brandt helped him build the concept customers find real value from a culinary NSA CHOCOLATE CHIP COOKIE 5480280 12 x 225g

Contact your sales representative for product availability.

32 SYSCOFOODIE

voortman.indd 1 10/31/19 2:55 PM NEW Chipotle black bean veggie crumbles

No Artificial Flavours Source or Colours of Fibre

Kosher

Vegan

Visit kelloggsoutofhome.ca for inspiring recipes! SERVING SUGGESTION

MorningStar Farms* Chipotle Black Bean Veggie Crumbles are deliciously made with plant-based Pack Size: ingredients. Explore our full line of veggie products 2 X 2.26 KG made with real ingredients you can see. Sysco Product Code: 5415049 [email protected] *© 2019, Trademark / marque de commerce used under licence / utilisée sous licence

canadian kellogs.indd 1 10/11/19 10:57 AM