WINTER 2019

Sweet Potato, Beer and Cheese + Short Rib Chef Chris Szymanski, Sysco Eastern Wisconsin

+ FRIED FISH IN FOCUS /P. 20 EASY V-DAY TRUFFLES /P. 12 THE LATEST FOODIE FORECAST /P. 10 TECH RESHAPES THE FRONT OF HOUSE /P. 24 The Pair SEVEN AND TO SERVE ALL WINTER Pride you canFreshness count you can on.trust.

Today’s Catch, Tomorrow’s Supply.

From the world’s oceans and premier aquaculture farms to the finest kitchens, Portico Pride offers specialty fresh and chilled seafood items. Products are carefully selected and produced with the integrity, care and workmanship that exemplify the standards of the Portico brand family. Contact your Marketing Associate to discover Portico Pride.

portico pride.indd 1 11/29/18 9:12 AM IN THIS ISSUE

Message From the Executive Editor Dear Valued Sysco Customers, We hope each of you enjoyed a prosperous holiday season and found time to celebrate with loved ones. We are excited about what is in store for the new year and how the trends for 2019 are aligning with the good work going on at Sysco. Wellness has been gaining momentum on the trend charts for years. Our new Sysco Simply health and wellness DEPARTMENTS platform helps opera- 2 WORLD OF SYSCO tors discover products Discover what makes Sysco’s seafood the freshest on the market, get that satisfy diet and to know one of our premier shrimp suppliers, see how Baker’s Source lifestyle preferences products can increase your flexibility across dayparts and learn about of today’s . As a restaurant that goes above and beyond for its customers. Bill Goetz vegetarianism and 8 CULINARY TRENDS Senior Vice President, flexitarianism become Understand the full benefits of fiber, veg out with plant-centric Sales and Marketing mainstream, operators plates, stand out on Valentine’s Day and get up to date on the latest need to provide menu food trends from coast to coast. options beyond salads and veggie plates for non– meat eaters. Learn more on page 9. 24 OPERATIONS At Sysco, we take pride in the way we do Sysco’s new solar garden is an example of energy efficiency and business, and we are always looking for ways to corporate responsibility; see how you can save money and energy in make positive changes in our industry. This year, your own operation. Plus, find out about technology that’s taking as part of our companywide sustainable goals over the front of house, including Sysco’s innovative CAKE system. initiative, we are excited to launch our first solar 26 RECIPES garden project to help offset our energy usage Everything you need to bring the vibrant dishes on our pages to life. and carbon footprint. Read more on page 25. 32 BACK OF OUR HOUSE Our solar gardens are heating up but the cold Chef Marcus Means of Sysco Atlanta relishes the opportunity to help winter weather calls for warm, cozy comfort his customers thrive. Pride you can count on. foods. It’s not a coincidence that January is Na- tional Month—and we have a great lineup FEATURES Freshness you can trust. of soup and sandwich combo recipes created by Sysco chefs. Visit page 14 for menu inspiration. 14 Soup + Sandwich We look forward to an exciting year as your What could be more comforting than a soothing bowl of soup paired most trusted and valued business partner. As with a savory sandwich? These tempting combinations, created by always, we thank you for the opportunity to earn Sysco chefs, make a perfect addition to your winter menu. your business every day. If you have questions or if 20 The Perfect Fish Fry there is something you would like to see in Foodie, Crispy, golden brown, served with tartar sauce and a squeeze of send us a note at [email protected]. We lemon—everyone loves fried fish. Add these dishes to your menu and love to hear from our customers! Today’s Catch, Tomorrow’s Supply. watch former seafood skeptics dig in.

From the world’s oceans and premier aquaculture farms to the finest kitchens, For more information on becoming a Sysco customer, we welcome your call at 888-984-9272. Portico Pride offers specialty fresh and chilled seafood items. Products are © 2019 Sysco Corporation. All rights reserved. Unless otherwise noted, all product or brand names and their Bill Goetz associated copyrights herein belong to their respective owners. For more, visit SyscoFoodie.com. carefully selected and produced with the integrity, care and workmanship that Senior Vice President, Sales and Marketing exemplify the standards of the Portico brand family. Contact your Marketing Associate to discover Portico Pride.

WINTER 2019 1

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Whether you are serving seared scallops, the fish is frozen at peak freshness and fish and chips or mahi mahi tacos by the vacuum-sealed for distribution. Fresh beach, you need to feel confident that According to Buckner, “Sysco’s re- your fish is fresh and flavorful. When you nowned quality assurance process ensures order from Sysco, you know that not only that only the best products reach the Seafood, will your seafood taste great, but it is also market.” Some of these controls include backed by the most comprehensive quality detailed specifications, point source assurance system in foodservice. inspection, food safety audits and social Every “The key for us is having a full assort- responsibility audits. ment of chilled, frozen and shelf-stable When you order one of the more than seafood, so you have the right product for 100 varieties of seafood sold through Sys- Time the right application,” says Eric Buckner, co’s award-winning Portico Brand, you can Senior Director of Seafood at Sysco. This rest assured that the freshness and quality is true whether that means flying seafood are always guaranteed. in from harvest locations, bringing it straight from the docks to Sysco facilities Go to SyscoFoodie.com to find a recipe for for processing or processing it at sea, where Achiote-Marinaded Mahi Mahi.

2 SYSCOFOODIE.com WORLD OF SYSCOTITLE

LOCATION Andhra Pradesh, India CATEGORY Seafood KNOWN FOR Sustainably farmed shrimp

SUPPLIER PROFILE product specifications to guarantee consistency. They require their partners adhere to Best Aquaculture Practices [BAP] certifications from the Global Aquaculture Alliance [GAA].” These certifications Devi Seafoods show a commitment not only to food quality but also to social, economic and environmental impact on regions and countries In the early 1990s, two friends in India pooled their money to start where shrimp are raised. a seafood company. One owned fishing trawlers, and the other Devi’s shrimp farm in the state of Andhra Pradesh, in southern was a civil construction contractor. They hoped to break into the India, uses the latest sustainable aquaculture practices and a marine export industry to buy shrimp from local farmers and high-tech hatchery that provides disease-resistant baby shrimp to sell them in the international market. They succeeded, and Devi its own farm, and to hundreds of farmers who supply raw shrimp Seafoods was born. to Devi Seafoods. The company produces a range of basic and value-added shrimp Farm-to-fork traceability products, including white shrimp as well as Indian black tiger More than two decades later, Brahmanandam Potru—one of those shrimp. The white shrimp are prized for their large size, mild flavor two friends—continues to run the company, now one of India’s larg- and tender texture. The Indian black tiger shrimp also has a mild est shrimp exporters and Sysco’s 2018 Gold Supplier for Seafood. Its flavor and firm texture that can take on strong seasonings such as farm-to-fork traceability, commitment to environmental and social Cajun spices and garlic. responsibility and meticulous standard for food safety and quality have made it a great partner to Sysco for more than 10 years. A world leader in shrimp “We are an integrated seafood company, with our own farms As a leader in this sector for many years, Devi Seafoods under- and processing plants,” says Sree Atluri, Director of Operations. stands the product needs of diverse markets around the world and “We work closely with Sysco in adding new items and supporting has the ability to deliver large volumes globally, which helps Sysco sustainability—Sysco has a very noble program.” meet the high consumer demand for shrimp. As a customer, you can trust in the overall quality, as all shrimp have been inspected Sustainable aquaculture in action and documented and are traceable from production to consump- “Sysco’s Portico Brand is the leading seafood brand in foodser- tion. That level of dedication is rooted in the principles of both vice,” adds Atluri. “And suppliers are required to adhere to Sysco’s Devi Seafoods and Sysco.

WINTER 2019 3 WORLD OF SYSCO

BRAND SPOTLIGHT The smell of freshly baked bread evokes an array of positive emotions: the comfort of family, the happiness of home. It’s no wonder baked goods form delicious bookends for so many meals—beginning with warm, crusty rolls and ending with a luscious dessert. With Sysco’s Baker’s Source brand, you can choose from a variety of tempting par- baked, fully baked and ready-to-bake goods to go with every daypart.

Convenience Is Key Source offers a range of nutritious breads, including Baked goods are the perfect convenience food. No whole-grain, barley and wheat berry breads, such as our matter what kind of operation you run, these days, Ancient Grain Roll. Wheat-free and sugar-free options customers want to be able to stop in, grab a bite and go. are also available. Our specialty baked goods, including pretzels, bagels and brioches, make this especially easy. Our mini and The Sweet Spot bite-sized products are perfect on-the-run snacks for Preparing dessert is a time-consuming specialty. Bak- any time of day. Sandwiches made on our ciabatta or er’s Source offers options that work for every daypart, batard breads or our new, on-trend Hawaiian Brioche from to snack to after-dinner desserts. Try our Bun can be wrapped and ready to go in minutes. easy-to-prepare Fudge Brownie Mix or frozen Choco- late Chip Cookie Dough for casual sweets that can be Make the Most of Morning taken on the go. Use Baker’s Source Puff Pastry Dough The fastest-growing daypart in 2018 was breakfast, and and Angel Food Cake as blank canvases for your own the trend is expected to continue in the year to come. creative seasonal fillings and toppings, such as custard, Customers crave croissants, muffins and morning chocolate ganache, caramel and fruit. breads of all kinds. But most operations don’t have the Baking from scratch can be labor-intensive and staff to make breads and baked goods from scratch. add to your kitchen staffing needs. With muffins and That’s why Sysco is your go-to for elegantly wrapped brioches to brighten your morning service and cakes, Baker’s Source Imperial Tulip Muffins, irresistible cookies and pastry to round out the night, there is every frosted cinnamon rolls and much more. You brew the reason to make Baker’s Source your trusted partner in perfect cup of coffee, and we’ll do the rest. the kitchen.

Nutritious and Delicious Fresh-baked whole-grain breads are some of the healthiest foods on the planet. In fact, a recent study found that moderate consumers of carbohydrates have a lowered risk of mortality. We understand that today’s diners are interested in wellness and wholesome ingre- dients. That’s why, among our 600 products, Baker’s

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

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

WINTER 2019 5 WORLD OF SYSCO

Ceviche Sampler Nutella Milkshake

CUSTOMER PROFILE If you had to describe Bocas House in just a few words, what would they be? Bocas House is Latin, innovative and a fam- Bocas House ily. We have lots of Latin flavors represent- ing several different countries and cultures. We also brought the big milkshake trend to Coral Gables, Florida Miami. And of course, family is so import- ant in the South, and we try to create a very Part of a fast-growing restaurant group, family-oriented restaurant. It’s a place you Bocas House serves Latin flavors along can bring your family for a meal, take a date on a Friday night or get together with with over-the-top milkshakes. We talked friends after work for happy hour. with co-owner and chef Levin de Grazia about how it all comes together in true What are the milkshakes like at Bocas House? culinary harmony. We serve these extra-big milkshakes called “freakshakes.” We didn’t invent the trend, but we’ve embraced it. When we opened the first Bocas House in Doral, we introduced our Nutella milkshake, which is topped with a Nutella brownie, brownie truffle, a big scoop of ice cream and more Nutella. When it hit Instagram, it went viral. People who posted a picture of their milk shake would get thousands of likes. Pretty

6 SYSCOFOODIE.com Parilla Mixta Ceviche de Corvina soon, we had a line out the door, with people for a couple of weeks at a time: We have What items do you typically source waiting two hours just to try our milkshake. a summer milkshake. This year, we had from Sysco? Today, we have five flavors, plus seasonal a World Cup milkshake, and for the We source a lot from Sysco—nearly every- ones that rotate throughout the year. holidays, we go hard. We’ll do a Halloween thing, really. Probably about 90 percent milkshake, a Thanksgiving milkshake, a of what we buy, from meat to napkins to What are some of your signature dishes? Christmas milkshake and an end-of-the- cleaning products, all comes from Sysco. The ceviches are really popular, and a great year milkshake. We sometimes also partner A lot of our beef that comes from Sysco way to sample Latin cuisine. The mac and with bloggers, so there’ll be times when we is sourced from the Orlando area, where cheese is also a big deal. We have one right do a special themed milkshake to go along we recently opened one of our newest now that features slow-cooked short rib on with a certain blogger. locations, so it’s great to have that local a bed of macaroni with a four-cheese blend. connection. It’s just ridiculous. What inspired you to open Bocas House? The Bocas Grill, oour sister restaurant, How has Sysco been an integral partner What’s the “right” way to enjoy a meal at opened first with a focus on Venezuelan in your success? Bocas House? cuisine. In 2016, the owners decided they If we couldn’t get everything we do from Bring friends! You have to bring a lot wanted to do something different, so we Sysco, I don’t know what we would do. of people. The portions here are pretty opened Bocas House. We wanted a spot We’ve been able to grow as aggressively as big, and you are going to want to have a that was more upscale, somewhere we we have thanks to the money we’ve saved by milkshake, so you’ll need some people to could experiment more. We debuted the working together. With plans to continue help finish everything. milkshakes that first year and things went opening new locations, it’s essential to have nuts from there. Since that first Bocas a partner we can trust to provide quality How does the menu change throughout House opened in Weston, we have opened products at a good price. the year? in Doral and Coral Gables, too. Altogether, We make seasonal milkshakes that rotate now there are three Bocas Houses, three To read more Customer Profiles, click here. throughout the year and are only available Bocas Grills and two Bocas Grill & Bars.

WINTER 2019 7 CULINARYTITLE TRENDS Fit Fiber Into Your Menu As customers seek out healthier choices, risk for Type 2 diabetes. Fiber can also fruits and vegetables. “As a chef, I look for there is one nutrient you should consider help you achieve and maintain a healthy ways to make my food presentable. Nature adding to your menu mix: fiber. With all weight by making you feel fuller. Plus, a does that for me by giving us all these the detox cleanses, weight-loss schemes high-fiber diet has been linked to improved fiber-rich foods in a multitude of colors.” and ever-changing requests for fad diet gut and brain health and decreased brain Vibrant veggies such as peas, artichokes, foods, it’s easy to lose focus on what really inflammation. broccoli, and Brussels sprouts are matters. By putting a variety of high-fiber all high in fiber, as are fruits like apples, foods on the menu, we are contributing to Serve the Rainbow raspberries, bananas and oranges. Lentils, the kind of well-balanced diet that remains “Since fiber-rich foods fill you up more than beans and nuts can be added to recipes to constant through all the varying nutrition foods with low fiber content, they can help raise the fiber content on your menu, along trends, and there’s a reason why. curb cravings you may have for unhealthy with healthy whole grains like barley, wheat food,” says Jason Knapp, Senior Manager of bran, brown rice and oats. For a great nu- Fiber Fosters Health Business Resources at Sysco. Before joining tritious menu idea, check out Chef Knapp’s Unlike other essential food components Sysco, Knapp ran a health and wellness Southwest Grain Bowl With Salmon, made such as fats and proteins, fiber isn’t restaurant, so he is familiar with the bene- with high-fiber black beans, colorful mixed absorbed by the body; instead, it remains fits of fiber and the role it plays in your diet. vegetables and heart-healthy Path of Life 5 relatively intact as it passes through the “I like to follow the ‘five a day the colorful Grain Blend. digestive system. Foods rich in fiber have way’ philosophy,” he adds, referring to the been known to help lower “bad” cholesterol idea of eating at least five daily servings of Ask your Marketing Associate about the range levels, which can reduce your risk of heart of healthy high-fiber products available from disease. They’re also good for stabilizing Sysco and FreshPoint, such as fruits, vegeta- blood sugar levels, which can reduce your bles, grains and legumes.

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8 SYSCOFOODIE.com CULINARY TRENDSTITLE Vegetables, Reimagined Whether we identify as vegetarian, flexi- tarian or omnivore, we can all incorporate more fruits and vegetables into our diets. As customers become more aware of nutrition concerns, chefs are responding with creative options to meet their needs. Seared Turnip “Scallops” With Butternut Sauce; recipe page 26. Central to Your Health According to studies, a diet rich in vegeta- bles and fruits can lower blood pressure, reduce heart disease and stroke, and prevent some types of cancer. One way operators can fulfill the growing demand for healthier dishes is by preparing innovative plant-based entrées—moving fruits, vege- tables and grains from the sidelines into the center of the plate. The key is to give patrons an array of choices. Options Are Key According to Valerie Hoover, Customer Marketing Manager at Sysco and a regis- tered dietitian, restaurants are wise to give patrons more plant-based options. “Chefs are beginning to use more beans, lentils, soy and whole grains when making dishes such as tacos, enchiladas and soups,” says Hoover. “You can add a sauce or Likelihood that seasonings to spice the ingredients up.” customers will order a plant-based dish For operators who believe in elevating menu choices, our new health and wellness market- 49% ing platform, Sysco Simply, satisfies dietary —Technomic and lifestyle preferences with trusted quality and versatile products. Ask your Marketing Associate about how Sysco Simply can help you. Learn more at SyscoFoodie.com/Simply.

CHOICE INTEGRITY PURPOSE At Sysco, we strive to Sysco strives to offer the wid- Whether the purpose offer our customers the est range of dietary options is elevating your menu widest range of dietary for customers to choose using versatile products options for your patrons’ from while meeting specific or staying on trend, we lifestyle choices. standards with regard to make the choice simple ingredient statements and with Sysco Simply. nutritional labeling.

WINTER 2019 9 CULINARYTITLE TRENDS

5. Toronto 1. Boise CANADA IDAHO

7. Portland MAINE

4. Detroit MICHIGAN 2. Los Angeles CALIFORNIA

6. Atlanta 3. Houston GEORGIA TEXAS

What’s Cooking Across the Country Whether it’s kicked-up comfort foods in Toronto, fancy food halls in Houston or tricked-out tater tots in snowy Maine, we’ve uncovered some exciting and surprising trends heating up restaurant kitchens from coast to coast. “In Idaho, a large portion of our population is defiantly carnivo- rous. Yet even here, the message is starting to sink in: We might want to eat healthier. Chefs known for serving and chops are coming into the Sysco OpCo for business reviews and 1 Flexitarian asking about meatless alter- Options natives such as Beyond Meat®  Plant-Based in Meat-and- Beyond Sausage®. Veggie wings Proteins in made of fried, dusted cauliflow- Potatoes Country er are popping up on menus, Ethnic Cuisine CHEF DAVID KNICKREHM CHEF BENJAMIN UDAVE CULINARY CONSULTANT and sweet potato tacos are no EXECUTIVE CHEF SYSCO IDAHO longer just for vegetarians. SYSCO PACIFIC MARKET

10 SYSCOFOODIE.com “Chefs are reinventing ethnic “People want homey braised of frying it. You might go into cuisines such as Mexican, dishes and comfort foods like a restaurant and see braised substituting the proteins in meatloaf on a sandwich. Chefs greens on the menu, but instead their dishes with vegetables are making , but of using they’ve used and fruits like cauliflower, it’s an updated version with or soup base for flavor. I’ve even coconut and jackfruit. If you artisan breads and different seen greens braised in sweet take something like jackfruit, cheeses. And it’s not just tea. That has a healthier twist you can marinate it, dehydrate plain . Maybe the to it, but it’s still Southern.” it and cook it in a chile sauce, customer has to pour the soup and it will pick up the flavor 4 Takeout over the condiments in the of the chiles. I’ve seen vegan and Delivery bowl. More than ever, people pozole, vegan ceviche. You can CHEF JAMES WOOLSEY want to know where their food never entirely replace meat, but CULINARY CONSULTANT comes from, what’s in it, how SYSCO DETROIT creative chefs are trying.” did it get made. They don’t “Here in Michigan, we’ve seen a want the boxed stuff with a huge rise in presence of delivery long list of ingredients. If it’s companies. In addition to chicken, it’s chicken. I think 7 Unique Plays Grubhub and Uber Eats, you’ve that’s why we’re going back to got a lot of smaller, local compa- the nostalgia of comfort foods on Tater Tots nies popping up, and even taxi CHEF PATRICK BRITTEN and what your mom and your MARKET CHEF NORTHEAST companies that will deliver grandmother made.” SYSCO NORTHERN NEW food. The trend started with ENGLAND curbside pickup, and now there “On local menus, I’ve seen are restaurants that only do de- tater tots with sriracha aioli, livery. There’s a shift in dining, and [tots] pressed into a waffle  Gourmet and today’s customer prefers press to serve like chicken the convenience of dining on and waffles. Here at the Sysco Food Halls restaurant quality food in the CHEF OJAN BAGHER OpCo, when we do business CULINARY CONSULTANT comfort of their home.” reviews, we’ve fried up Sysco SYSCO HOUSTON Imperial Potato Tater Barrels “It used to be that you could go with smoked chicken, serrano to the mall and get a pretzel or salsa, Cotija cheese and cilantro quick-service food. These new 6 Healthier Spins crema to make a delicious dish. food halls remind me of hawker on Southern We’re also doing a poutine with markets in Singapore, where Classics tater tots instead of french fries, independent restaurants share CHEF MARCUS MEANS using cheese curds from a local an eating space. At Houston’s CULINARY CONSULTANT cheesemaker. Everyone grew food halls, you have menus SYSCO ATLANTA up on some version of tater tots, ranging from artisanal pizza to 5 Kicked-Up “In Atlanta, chefs are preparing so I think they’re a comfort to an upscale barbecue Comfort Foods healthier versions of South- food. They come precooked and place that smokes its brisket JOLENE DANCEY ern classics. They’re using frozen, so they’re also a labor BUSINESS RESOURCE for 16 hours. They’re a one-stop CONSULTANT clean-label items, local proteins saver for chefs, which is really shop for food lovers.” SYSCO TORONTO and baking chicken instead important in this market.”

That’s Eatertainment! The National Restaurant Association predicts that by every trend, there is a countertrend. Look no further 2020, 70 percent of all restaurant meals will be eaten than the latest culinary wave: eatertainment. What is off-premise. But just as didn’t mean the end it? Think of places that combine great food with some of movies, takeout and delivery will soon settle into a kind of experience, whether that means karaoke, film, WATCH FUTURE subset of—and not a substitute for—dining out. For arcade games or even bowling.

WINTER 2019 11 CULINARYTITLE TRENDS

Chocolate Truffles Conquer Valentine’s Day It’s no secret that Valentine’s Day is one of 13 percent picked a location that offered a The truffles shown here are surprisingly the busiest days of the year for restaurants special menu or promotion. With so many quick and easy to make. Use Baker’s Source across North America. According to the restaurants competing for business on the Fudge Brownie Mix, which is baked, rolled National Restaurant Association (NRA), big night, what can you do to stand out on and dipped in melted Sysco Imperial Valentine’s Day is the second-most-popular Valentine’s Day? Chocolate Chips, then topped with your holiday for dining out in the U.S., with While traditional Valentine’s Day dinner decoration of choice. This sweet treat is the Mother’s Day taking the top spot. When specials certainly can bring the crowds, perfect end to a romantic dinner. asked in an NRA poll which factors they the holiday presents restaurateurs with Looking for another way to sweeten the considered most when choosing a Valen- the opportunity to curate a distinctive holiday? Try planning a hands-on activity, tine’s Day dining destination, 42 percent experience for their patrons and think of like teaching guests how to make roman- of patrons stated they chose to dine at a little ways to make customers feel special. tic-themed cocktails for an extra fee. Do favorite restaurant—either their own or It’s all in the details, such as greeting guests it early, before the house gets busy. You’ll their partner’s. Twenty-one percent based with a champagne toast or giving them a engage customers and, more importantly, their choice on whether or not the restau- small plate or takeaway box of stunning create vivid memories of your venue for rant had a romantic atmosphere, while chocolate truffles at the end of the meal. when the next special occasion arises.

Chocolate* Brownie Truffles; recipe page 26.

12 SYSCOFOODIE.com Serve the* truffles as an add-on dessert or box them up with Valentine*’s Day a ribbon and offer gets crazy in the them as a gift as kitchen, which makes guests leave. these time-saving speed-scratch truffles the perfect sweet treat.

Make these* truffles your own by adding toppings such as crushed peppermint or dragées.

WINTER 2019 13 Soup + Sandwich

n a cold day, a bowl of O soup warms us from the inside out. Thick chow- ders rich with seafood, silky bisques with tomato or lobster, a savory or ra- men—soup is the ultimate in . Although they can be light or hearty, soups are always satisfying, especially when paired with a favorite sandwich. Classic couplings like grilled cheese with tomato soup call out for modern reinventions, such as this grilled pimento and with tasso (right), partnered with a gumbo-style chicken and (left).

1414 SYSCOFOODIE.com Soup + Sandwich The Ultimate Comfort Combo

GUMBO-STYLE CHICKEN AND VEGETABLE SOUP + GRILLED TASSO AND PIMENTO CHEESE SANDWICH Chef Bryan Hudson, Sysco Raleigh

WINTERMONTH 201X2019 15 TOPPED UP 69% of customers are more willing to purchase soup that’s topped with high-quality garnishes. —Technomic

THAI-STYLE TOMATO BISQUE + WONTON CHEESE STICKS AND SHRIMP TEMPURA Chef Peter Ecker, Sysco Winnipeg

FREE-RANGE CHICKEN AND WILD RICE SOUP + WINTER BLT WITH TOMATO- JAM Chef Nate Luce, Sysco Minnesota

1616 SYSCOFOODIE.com THE PERFECT DATE SEAFOOD IN THE MIX When we asked seven Sysco chefs from Soup is a winning dish in the hands of a (below). “I only lightly thicken my , across the county for their own original capable chef for many reasons. For one, it and I like to go bold, using heavily smoked soup-and-sandwich pairings, they drew is an easy way for operators to introduce bacon, which imparts a really nice flavor upon their backgrounds and regional cui- more seafood onto the menu. Diners who to the .” He also uses a fair amount of sines, as well as their own ingenuity. Chef might not normally eat fish will order a freshly ground black pepper and other spic- Nate Luce, in the heartland of Minnesota, or seafood . Many cus- es to enhance the natural taste of the fish created a silky Chicken and Wild Rice Soup tomers would like to add more seafood to and add a little heat in the colder months. with an updated BLT made with Toma- their diet, and soup makes it accessible. To go with the chowder, try Chef Rivera- to-Bacon Jam and Brussels sprout leaves But don’t hide that delicious fish, says Myers' classic lobster rolls made with the (left-hand page). Chef Peter Ecker of Sysco Andrew Rivera-Myers, Culinary Consul- addition of basil mayonnaise (below). His Winnepeg created a Thai-style tomato tant at Sysco Northern New England. He version uses big chunks of lobster meat, and coconut bisque (left-hand page) with uses “big chunks of fish, so not only can you Arrezzio Basil Pesto combined with mayo crispy cheese-stuffed wontons, topped with see the seafood, you can also taste it,” he and leaves inside a Baker's Source tempura shrimp for added Asian flair. says of his New England Seafood Chowder Split-Top Hot Dog Bun.

NEW ENGLAND SEAFOOD CHOWDER + LOBSTER ROLLS WITH BASIL MAYONNAISE Chef Andrew Rivera-Myers, Sysco Northern New England

Find recipes for these dishes and more on pages 27–30

WINTER 2019 17 EARTHY AND SPICY IN THE SOUP “The Midwest is known for cooking that’s Chefs love soups for their versatility. You healthy, lean on olive oil, with vegetables simple but also satisfying and filling,” says can cook them from scratch, from stock to or chicken for your stock. If instead you'd Chris Szymanski, Culinary Specialist at , or start with a Sysco Classic Soup prefer to serve something with full-bodied Sysco East Wisconsin, who created a Sweet Base in chicken, beef or vegetable to speed flavor, add butter or a ham hock at the base Potato, Beer & Cheese Bisque and Short things along. Soups are a way to let colorful when sautéing the mirepoix. At the end, Rib Sandwich With Red Wine Pickles (this vegetables shine: think vibrant butternut finish withWholesome Farms Butter page). “The farmers and blue-collar workers squash and bright peas. But they are also or Cream, or shave Arrezzio Parmesan of this area appreciate a rich, hot soup or an efficient way to use up “ugly” or unused Cheese on top for added richness. Top with stew after a long day.” vegetable scraps, saving money and avoid- a high-quality garnish such as a sprinkling Soup is also a great vehicle for show- ing food waste. of fresh herbs and homemade croutons, casing trending ethnic flavors such as When making a rustic stew, you might and you've got a delicious meal that always Korean kimchi in Chef John Williams' leave the vegetables roughly chopped. has a place at the table. and Kimchi Stew (right-hand page) or When going for something more refined, fresh chiles and other Latin ingredients in you can use a chinois or an immersion SOUP IT UP! Chef Jennifer Kimberly's brightly colored to get a smooth, silky consistency. GET CREATIVE Chicken Tortilla Soup (right-hand page). If you prefer to keep things light and Think up clever names and menu descriptions for your soups. PROVIDE OPTIONS Give customers a choice of both cups and bowls to suit all appetites. PREDICT THE WEATHER SWEET POTATO, BEER & Offer a soup-and- sandwich special CHEESE BISQUE + SHORT RIB when the tempera- SANDWICH WITH RED ture drops. WINE PICKLES EDUCATE YOUR CUSTOMERS Chef Chris Szymanski, Boast about health Sysco Eastern Wisconsin benefits of soup ingredients like organic and non-GMO on your menu.

1818 SYSCOFOODIE.com PORK AND KIMCHI STEW + KOREAN STREET TOAST Chef John Williams, Sysco Sacramento & Chef Benjamin Udave, Sysco Los Angeles

Find recipes for these dishes and more on pages 27–30

CHICKEN TORTILLA SOUP + BUTTERMILK NAAN QUESADILLAS WITH GREEN CHILE QUESO Chef Jennifer Kimberly, Sysco West Texas

WINTERMONTH 201X2019 19 Crispy, golden brown, still warm in the center. Dipped in sauce or doused with a squeeze of lemon. There you have: The Perfect Fish Fry

 Salmon Fish & Chips With Apple Cherry Slaw; recipe page 30

20 SYSCOFOODIE.com Five Sauces to Finish Your Fish Fry erhaps the best way to enjoy fried fish  is by the ocean, where you can smell p 1. TURMERIC AIOLI a salty breeze and watch the day’s catch The right accent for any fried fish or being hauled ashore. But the lack of a sea seafood. view doesn’t stop landlocked consumers from ordering plenty of seafood. In fact, 2. TAMARIND the lean, healthy protein and omega-3– CHILE DIPPING SAUCE packed nutrition of fish and shellfish have Works well with fried shrimp or never been more in demand, whether calamari. you’re on the docks of San Francisco or in downtown Des Moines. This is especially 3. AJI AMARILLO true of irresistible fried fish. Whether DIPPING SAUCE it’s breaded or lightly battered, everyone Chile paste spices up this sauce. loves crispy, golden brown seafood, espe- cially when it is sprinkled with salt and pepper and paired with a tangy sauce. 4. GOCHUJANG MAYO Heat up your fish and chips with this Korean chile paste.

65% of consumers 5. RED CURRY SHRIMP SAUCE eat seafood at least A Southeast every 90 days. Asian update on —Technomic a classic sauce.

 Recipes for the sauces can be found on page 31.

WINTER 2019 21 Seafood sales increased more than 3% in 2017. —Nielsen

 Fritto Misto With Turmeric Aioli; recipe page 31

22 SYSCOFOODIE.com breading vs. battering Chef Greg Meeker of Sysco Seattle

“Breading fish comes out more Battering is the easiest way to consistently in the end, but it re- prepare fish but the hardest to in the past five years, 44 percent of quires a three-step process. First execute. If the batter’s too thick, American and British consumers have dip the fish fillet in flour, then egg too thin, if it doesn’t have enough added more seafood to their diets, accord- and finally in the breadcrumbs. effervescence, and if the batter ing to Cargill’s Feed4Thought Survey, with Flour basically acts as the food is not chilled correctly, it tends to shrimp, salmon and tuna at the top of the glue, the egg activates the glue blast off the fish. It will blow up.” list. There will always be die-hard seafood and aids browning and the bread- For Chef Meeker’s’ batter rec- fans—those who love to pick apart crabs’ crumbs stick to all that. Don’t ipe, which won’t blast off your fish legs piece by painstaking piece, or slurp forget to add salt and pepper. when you cook it, see page 30. down oysters on the half shell with no chaser. But even patrons who are normally squeamish about our sea-dwelling friends still appreciate the most accessible of sea- foods: good old-fashioned fish and chips, as and dill or spices like turmeric or such as sliced eggplant, sliced zucchini whether wrapped in newspaper or served paprika. Adding a spice paste like Korean or whatever you have on hand. The key is on bone china. Although it is usually made Gochujang to mayonnaise is also an easy the light coating and right frying oil. The with cod, any firm white fish works well. way to make your own sauce. Squeeze a lime ingredients should shine through and not You can also get creative and follow Sysco or lemon, add salt and you’re there. taste greasy or loaded down with a heavy chef Greg Meeker’s lead by using salmon Italy, which is surrounded by ocean on breading or batter. Top the dish off with instead (previous page) for fantastic results. three sides, has its own version of fried chile flakes and a little sea salt and serve. Or take the dish upscale by using flavorful fish—thefritto misto (left-hand page). If you’ve been hesitant to add more sea- halibut when it’s in season, typically from Literally translated as “fried mix,” it is a food to your menu, take heart. Proximity to mid-March through early November. delicious combination of seafood and vege- a coast or lake is not a requirement, as Sysco Fried fish of any kind, as well as fried tables coated in a light tempura-like batter distributes its high-quality, exquisitely shrimp, fried calamari or fried anything, and fried, then served with a simple sauce fresh Portico Seafood all over the country. pairs perfectly with Sysco dips and sauces. or just a lemon wedge. You can use octopus, And a plate of ever-popular fish and chips Use them as is or customize to suit your calamari, small fish like fresh sardines and or crisp and satisfying fritto misto is a great taste by adding fresh chopped herbs such chunks of bigger white fish, and vegetables way to start.

IMPERIAL FRY-ON® SUSTAIN SYSCO CLASSIC This Sysco-exclusive combina- Another Sysco exclusive, this This combination of cotton- tion of corn oil and high-oleic 100% sunflower oil has a high seed and soybean oil is a great canola oil is a top choice point and is recom- value. Recommended for for high quality foods. Recom- mended for kitchens balancing high-volume kitchens where mended for fine dining. quality and cost. price is a factor.

WINTER 2019 23 OPERATIONS

Have Your CAKE One way restaurants can revolutionize their front of house is through CAKE from Sysco, an all-in-one point-of-sale system with two flagship products:Point of Sale (POS) and Guest Manager. CAKE offers customizable solutions for quick-service and full-service restaurants. For quick-service restaurants, CAKE includes a 7-inch customer touch display on the back of the POS. “Customers can see what they ordered, they can see their total, leave a tip and sign by finger, which increases the speed of service,” says Liz Ivey, Director of Marketing for Sysco Labs. While full-service restaurants can take advantage of CAKE’s iPad-based OrderPad, a mobile POS that also accepts payments. “Being able to take an order table-side increases not only efficiency but also order accuracy by sending orders directly to the kitchen,” Ivey says. Table Service Meanwhile, CAKE’s Guest Manager makes life at the host stand easier. Customers can make reservations using Google or the restaurant’s website. Guests then receive a text when their table is ready, eliminating the need for clunky buzzers and allowing From taking reservations and creating them the freedom to leave the restaurant. waitlists to seating guests and ensuring Guest Manager also automatically creates Technology order accuracy, managing front-of-house a guest profile, which can capture informa- operations is a true juggling act. Technol- tion such as birthdays and anniversaries as ogy that can help streamline processes well as customer preferences. “The idea is Takes Over and integrate workflows can go a long that we are enabling restaurants to be able way toward creating a smoother dining to provide a more customized, VIP service experience for staff and customers alike. for their guests,” Ivey says. the Front Recent advances in tech have enabled When it comes to CAKE and other time- and money-saving solutions, whether front-of-house technologies, efficiency is adding online reservations or allowing the watchword. By using forward-thinking of House guests to make them through a third-party products and platforms, restaurants can system. Some apps let diners “get in line” create an improved dining experience for or even order before they arrive at the customers and streamline operations. host stand, while others enable managers to send preshift emails to communicate Ask your Marketing Associate about a free important daily updates to employees. demo of CAKE for your restaurant.

24 SYSCOFOODIE.com OPERATIONS

Solar Empowered With the introduction of sustainable solar gardens, Sysco’s newest source of clean energy is brought to you by the sun. What do you get when you mix solar energy with a commitment A taste of sustainability to reduce a large company’s environmental impact? A road map for With the adoption of a few easy practices, establishments of all greener, smarter power. That’s the direction Sysco will continue to sizes can make their daily operations more sustainable and energy- take in 2019 with its solar garden project in Texas. efficient. Reduce waste and water consumption while connecting with environmentally conscious guests by following these tips: Why go green? Use low-flow faucet aerators in hand sinks. Adding these As part of a 10-year renewable energy agreement Sysco has signed devices, which cost about $3 each, can reduce hot water use at a with NRG Energy, solar gardens are being installed at three sites hand sink by 60 percent. And installing just one can save 9,000- in the Houston and Dallas areas. When they get up and running plus gallons of hot water per year. in the first quarter of this year, the gardens will account for about Track your food waste and donate leftovers. Not only can you 10 percent of Sysco’s U.S. electricity usage, supporting the majority help reduce hunger in your community, but you can also save on of the company’s electricity load in Texas and helping to power the operating costs. More than one in five restaurants donate edible corporate headquarters in Houston. That amount of power, about leftovers to charity. One in 10 compost some of their food waste. 25 megawatts of renewable energy, can offset 37,000 tons of carbon Be transparent about sustainability. Customers want to dioxide emissions per year. That is roughly the equivalent of taking know, so promote your efforts on your menu. According to the 7,000 cars off the road. National Restaurant Association “What’s Hot in 2018” chef survey, restaurant operators and chefs say environmental sustainability, Committed to a cleaner future local sourcing and food waste reduction are among the top trends Clean energy is not just a part of Sysco’s policies promoting envi- affecting restaurant menus. ronmental sustainability. It is also good business. The solar garden project is one of several initiatives helping Sysco reduce its environ- Ask your Marketing Associate about energy-saving appliances available mental impact and increase the use of green energy in its operations. through SuppliesontheFly.com.

WINTER 2019 25 RECIPES

FOR THE CHARRED LIME CREMA fennel and carrots, and ½ cup minutes. Drain and purée squash Heat grill to high heat. Zest the of beets and roasted butternut in a blender with the olive oil un- limes and reserve the zest. Cut squash. Finish with the daikon til silky smooth; adjust seasoning the limes in half and grill, cut sprouts, charred lime crema and with salt and pepper.

side down, until they have a deep lime wedge. FOR THE TURMERIC OIL char. Remove from heat; cool for 5 In a bowl, whisk together the minutes. In a small bowl, juice the vegetable oil, turmeric and Cajun limes into the crema Mexicana, seasoning; set aside. add the zest and kosher salt, and FOR THE TURNIP “SCALLOPS” Southwest Grain mix until combined. Chill until Bring a medium pot of salted Bowl With Salmon ready to serve. water to a boil. Add turnips and CHEF JASON KNAPP FOR THE BUTTERNUT SQUASH cook until fork-tender, 30 to 35 SYSCO CORPORATE SERVES 2 In a bowl, toss the butternut minutes. Remove and set aside squash, oil, and salt and pepper. until cool. Using a ring mold, cut CHARRED LIME CREMA 3 limes Place on a sheet pan and roast at Seared Turnip the turnips to size of a U/12 scal- ½ cup crema Mexicana 350 degrees until tender, about “Scallops” With lop. Heat the oil in a sauté pan ¼ tsp. Sysco Classic kosher salt 35 minutes, tossing the squash Butternut Sauce over medium heat; add turnips ROASTED BUTTERNUT SQUASH about halfway through cooking. and sauté, brushing with the CHEF NEIL JOHNSON 8 oz. butternut squash, cut into turmeric oil, until slightly seared. ½-inch dice FOR THE BOWL SYSCO MONTANA 3 Tbsp. Arrezzio Imperial olive Blanch the five-grain blend in SERVES 1 Cook the 5 Grain Blend according oil blend boiling water and drain; hold BUTTERNUT SAUCE to the instructions on the bag. Salt and freshly ground black 1 cup vegetable stock Heat the oil in a pan over me- pepper to taste warm. Heat two sauté pans over 1 cup butternut squash, cut into dium heat and sauté the vegeta- medium-high heat. In one pan, ¼-inch dice BOWL bles, cooking the fennel, Brus- 1 cup Path of Life 5 Grain Blend heat 1 tablespoon of oil. Add the ½ tsp. minced fresh ginger 1 Tbsp. plus 2 tsp. Arrezzio , roasted red pepper and ¼ tsp. turmeric sel sprout leaves and carrots Imperial olive oil blend 2 Tbsp. extra-virgin olive oil first, followed separately by the garlic. Sauté until the onion soft- Salt and freshly ground pepper 3 Tbsp. yellow onion, diced golden beets and finally the red ½ cup roasted red bell ens, tossing occasionally to not to taste beets, so as not to stain the other pepper, diced burn garlic. Add 1 tablespoon of TURMERIC OIL 1 Tbsp. minced garlic salt and 2 teaspoons of pepper, 2 Tbsp. vegetable oil vegetables. 1 Tbsp. plus 2 tsp. Sysco Classic ¼ tsp. turmeric Plate the turnips with the 5 kosher salt combine and keep warm. ¼ tsp. Sysco Imperial Cajun Grain Blend and sautéed vegeta- 2 tsp. plus ½ tsp. Sysco Imperial In the other sauté pan, heat the seasoning ground black pepper remaining 2 teaspoons oil. Add bles next to the turnip scallops 1 cups roasted corn and poblano SEARED TURNIP “SCALLOPS” on top of the butternut-ginger chiles the corn blend and beans and Sysco Classic kosher salt 1 cups black beans, drained and sauté until hot. Add remaining 3 turnips, peeled sauce. Garnish with toasted pis- rinsed salt and pepper, combine and 2 Tbsp. Arrezzio Imperial olive tachios and basil and serve. oil blend SALMON keep warm. ½ cup Path of Life 5 Grain Blend 2 6-oz. salmon fillets FOR THE SALMON Fennel, shaved 1 tsp. turmeric Brussel sprout leaves 1 tsp. Cajun seasoning Season salmon fillets with the Carrots, cooked and julienned 2 Tbsp. Arrezzio Imperial olive turmeric and Cajun seasoning. 1 golden beet, cooked and oil blend Heat 2 tablespoons of the oil in thinly sliced 2 red beets, cooked and GARNISH a sauté pan over medium-high ½ cup fresh radishes, shaved thinly sliced 1 cup golden beets, wedged heat. Place salmon fillets in pan. 1 oz. pistachios, toasted ½ cup fennel, shaved Reduce heat to medium. Once Fresh basil leaves for garnish ½ cup carrots, thinly sliced the salmon is golden brown, turn FOR THE BUTTERNUT SAUCE 1 cup cooked beets, cut into Chocolate ½-inch dice the fillets over and cook until de- In a small saucepan, bring veg- Daikon sprouts for garnish sired doneness, about 4 minutes etable stock to a low boil. Add Brownie Truffles on each side. butternut squash, ginger and CHEF NEIL DOHERTY turmeric and simmer until SYSCO CORPORATE TO GARNISH MAKES 8 DOZEN In two wide-rimmed bowls, place the squash is tender, about 20 6 lb. Baker’s Source Fudge portions of the sautéed 5 Grain Brownie Mix Blend, black beans and corn-po- 20 oz. water blano blend. Lay a salmon fillet 1 cup Sysco Imperial Chocolate Chips, melted across the top. Garnish each Rock sugar to garnish bowl with ¼ cup each of radish, Dehydrated strawberries to garnish

26 SYSCOFOODIE.com In the bowl of a , combine 1 English cucumber, peeled and 1 tsp. canola oil the brownie mix and water. shaved into ribbons 1 Tbsp. Wholesome Farms butter Sea salt to taste 2 slices white bread Using a paddle, mix on low for 30 2 oz. rice wine vinegar 1 slice American cheese seconds. Scrape down bowl and 8 chile peppers 1 slice Block and Barrel ham paddle, and mix on low for 30 16 pieces Jade Mountain shrimp 1 tsp. sugar tempura, reserved for garnish 1 oz. House Recipe ketchup seconds longer. Pour batter into Additional cabbage for garnish FOR THE WONTON greased sheet pans. Bake at 350 In a medium bowl, combine the CHEESE STICKS degrees for 25 to 20 minutes. beaten egg and cabbage-carrot In a bowl, combine flour with Let the brownies cool. Scoop mix. Season to taste with salt and 1 tablespoon of water. Lay out 1 ounce of brownie and roll into Pork and pepper. Heat the oil in a saucepan wonton wrappers and brush with balls. Place in a cooler for 15 min- Kimchi Stew over medium-high. Place the cab- flour–water mix. Place cheese utes to firm. CHEF JOHN WILLIAMS bage mixture in the pan, mak- inside each wonton, roll into a SYSCO SACRAMENTO Melt the chocolate chips in a ing a square shape to match the cigar shape and set aside for 2 SERVES 4 microwave until smooth. Using a bread. In a separate pan over me- minutes; deep-fry for 2 minutes 1 Tbsp. vegetable oil fork, dip brownie balls into melt- dium heat, melt the butter. Add until wontons are golden brown. 10 oz. Sysco Classic sous vide pork ed chocolate and set on a parch- belly, cut into 2-by-¼-inch the bread and toast on both sides. Remove to a pan lined with ment-lined sheet pan. slices To assemble, place the cooked To garnish, sprinkle with rock paper towels. 2 cups kimchi, coarsely chopped, plus ¼ cup kimchi liquid cabbage mixture on the first slice sugar or dehydrated berries. Place FOR THE TOMATO BISQUE ½ tsp. of bread; top with the cheese, fol- in cooler for 15 minutes to firm up. In a stockpot, heat 3 ounces of 3 Tbsp. gochujang lowed by the ham. Sprinkle with oil over low heat. Add the lemon 1 tsp. granulated sugar Pinch Sysco Classic kosher salt sugar and finish with a drizzle of grass and Thai basil and sauté 14 oz. firm tofu, drained, cut in half ketchup. Garnish with crisp cab- for 3 minutes until aromatic. Add and then into ½-inch slices bage for added crunch. the bloody mary mix, tomato Daikon sprouts, for garnish sauce, coconut milk and lime In a heavy-bottomed saucepan, leaves, raise the heat to medium heat the oil over medium heat. and simmer for 30 to 40 minutes. Add the and sear on Heat remaining oil in a pan over both sides to render some of the medium-low heat and cook the fat, about 2.5 minutes per side. Thai-Style shrimp and fish for 4 to 5 minutes Raise heat to high and add the until tender. kimchi, kimchi liquid, soy sauce, Tomato Bisque In a bowl, mix the cucumber gochujang, sugar and salt. Stir to With Wonton combine and add 4 cups of water. ribbons with the sea salt, rice New England Cheese Sticks wine vinegar and chile peppers Bring to a boil, reduce to a simmer CHEF PETER ECKER and marinate for 10 minutes. and let cook for 15 minutes. Add Seafood Chowder SYSCO WINNIPEG To assemble the bisque, place the tofu and cook 3 minutes CHEF ANDREW RIVERA-MYERS SERVES 8 longer. Add the sprouts and serve. SYSCO NORTHERN the cooked fish and shrimp in NEW ENGLAND WONTON CHEESE STICKS the bottom of each bowl, place SERVES 18 2 Tbsp. all-purpose flour 8 wonton wrappers the marinated cucumber ribbons ½ lb. Wholesome Farms butter 4 oz. paneer (Indian cheese), cut on top and ladle the coconut 1 lb. Sysco Classic cold-smoked into 8 long pieces milk mixture over. Garnish with bacon, cut into ½-inch strips 4 cups diced onion TOMATO BISQUE lime, Thai basil and tempura 2 cups diced celery 3 oz. plus 2 oz. Arrezzio Imperial shrimp. Serve with fried wonton cup minced garlic olive oil blend cheese sticks. 1 tsp. crushed red pepper flakes 1 Tbsp. chopped lemon grass ½ cup all-purpose flour (use ) 2 cups white wine 1 Tbsp. chopped Thai basil 1 can clam juice 1 qt. Bloody Mary mix Korean Street 1 can chopped ocean clams, 1 qt. Sysco Imperial tomato with juice sauce Toast 1 qt. Wholesome Farms 1 can Jade Mountain coconut whole milk milk CHEF BENJAMIN UDAVE SYSCO LOS ANGELES 1 qt. Wholesome Farms 2 makrut lime leaves heavy cream 1 lb. Portico shrimp (31-40), SERVES 1 thawed, peeled and deveined 2 Wholesome Farms eggs, 1 lb. walleye (whitefish fillet) cut beaten into ½-inch pieces ½ cup shredded cabbage and carrot mix Salt and freshly ground black pepper to taste

WINTER 2019 27 RECIPES

1 ½ Tbsp. Sysco Classic kosher salt gently, just until the clams open. 1 Tbsp. freshly ground black Transfer to a bowl, making sure pepper 4 cups peeled and diced Sysco to get the seafood pieces on top. Imperial Russet potatoes Garnish with parsley, chives and 1 ½ lb. Portico 26/30 shrimp, tails microgreens. removed 1 ½ lb. Fresh Portico haddock, cut into 1-inch chunks 1 ½ lb. Portico 10/20 scallops, halved 54 fresh littleneck clams 6 Tbsp. chopped parsley Free-Range Winter BLT With 6 Tbsp. minced chives Chicken and Wild Tomato-Bacon Jam Mixed microgreens for garnish Rice Soup CHEF NATE LUCE Heat the butter in a heavy-bot- CHEF NATE LUCE SYSCO MINNESOTA tomed stockpot over medium SYSCO MINNESOTA SERVES 1 heat. Add the bacon and cook Lobster Rolls With SERVES 8 TOMATO-BACON JAM until the fat renders, about 10 1 whole organic, free-range 1 qt. Sevillo Red Slow Roasted Tomato Wedges minutes. Add the onion and Basil Mayonnaise chicken Sysco Classic kosher salt 4 slices Sysco Classic cold- celery and allow to cook until CHEF ANDREW RIVERA-MYERS smoked bacon SYSCO NORTHERN 2 cups cooked wild rice translucent but not browned. 2 Tbsp. Wholesome Farms 2 , chopped NEW ENGLAND ½ cup sugar Add the garlic and red pepper SERVES 8 unsalted butter 2 leeks, light-green and white ¼ cup light brown sugar flakes and allow to lightly toast. 2 lb. fresh lobster meat parts only, diced 2 Tbsp. apple cider vinegar Add the flour and stir constantly; ½ cup Sysco Imperial 1 cup diced carrots 1 tsp. Sysco Classic kosher salt the mixture will get a little thick. mayonnaise 1 cup diced celery WINTER BLT ¼ cup Arrezzio basil pesto 2 Tbsp. Sysco Imperial Continue stirring and cook until 1 Tbsp. Wholesome Farms Salt and freshly ground black chicken base butter the flour is light brown, approxi- pepper 10 sprigs flat-leaf parsley, plus 2 slices Texas toast mately 3 minutes longer. Deglaze 16 Baker’s Source split-top hot more (minced) for garnish 4 oz. Sysco Classic sous vide dog buns 3 sprigs fresh thyme with the white wine, stirring, for pork belly Celery leaves for garnish 1 bay leaf Brussels sprout leaves about 4 minutes, just enough for ½ cup Wholesome Farms Tear the lobster into bite-sized FOR THE TOMATO-BACON JAM the alcohol to cook out. Add the heavy cream pieces, leaving some big pieces of Drain oil from the tomatoes (save clam juice, chopped clams with First, dry-brine the chicken by claw intact. In a large bowl, com- for other uses) and process toma- their juice, milk, heavy cream, placing it in a sheet pan and coat- bine the mayonnaise and basil toes in a blender or food proces- salt and pepper. Stir vigorously to ing it all over with kosher salt. pesto with the lobster meat and sor until they reach a paste-like remove clumps. Place it in a cooler, uncovered, for gently mix. Season to taste with consistency. In a large stainless Add the potatoes and bring to at least 12 hours. salt and pepper. steel pan over medium heat, cook a rapid boil; then lower the heat Roast the chicken at 375 degrees To serve, put 2 ounces of the the bacon until the fat renders. and simmer until the potatoes for 35 minutes, or until the inter- lobster mixture on each bun, Dice and set aside. Add onions to are tender, about 30 minutes. Re- nal temperature reaches 165 de- then top with celery leaves. the pan and cook until caramel- move the pot from the heat, add grees. Remove the skin and finely ized. Add the processed toma- the shrimp, haddock and scallops, dice the meat; reserve in the cool- toes, sugar, brown sugar, vinegar and stir gently to lightly cook the er. Cook the wild rice according and salt. Bring the mixture to a seafood, about 5 minutes. to package directions, cool and boil, then lower heat and simmer, To serve, place a large sauté set aside. stirring occasionally, until the pan over high heat and add 3 of In a 6-quart pot, heat the butter processed tomatoes have further the littleneck clams. Next add 12 and add the leeks, carrots and broken down and you get a jam- ounces of the chowder. Cover the celery. Sauté the vegetables until like consistency, about 20 min- pan, lower the heat to medium slightly softened. Add 6 cups of utes. Add diced bacon and cook and allow the chowder to cook cold water along with the chick- for 5 minutes longer. Let cool. en base, parsley, thyme and bay Store in the cooler for up to 7 leaf and let simmer for 20 min- days. (Yields about 5 cups of jam.) utes. Add the diced chicken and wild rice and continue to simmer for 10 minutes longer. Add the cream and simmer for another 5 minutes. Ladle the soup into bowls and garnish with parsley.

28 SYSCOFOODIE.com FOR THE WINTER BLT In a large stockpot over medium FOR THE GREEN CHILE QUESO 1 Tbsp. chopped garlic Spread butter on both sides of the heat, warm the oil. Add the onion, In a heavy saucepot over medi- 2 bay leaves 1 cup Burgundy cooking wine Texas toast and toast on a pan or garlic, carrot, celery and jalapeno um-low heat, warm the Queso 2 cups Minor’s reduced chicken flattop grill. Sear the pork belly and sauté until the onions are Seguro, heavy cream and green stock until golden brown on each side. translucent. Add the oregano, chiles. Stir until the cheese melts. 1 cup whole stewed tomatoes, crushed by hand Place the Brussels sprout leaves cumin, green chiles, plum to- Set aside warm. (Yields 1 gallon.) ½ lb. Sysco Classic chicken in the fat from the pork belly and matoes, chicken base and adobo FOR THE NAAN QUESADILLAS breast, pulled apart cook until crisp. To assemble, concentrate, then briefly sauté ½ cup sweet potato, finely diced Season beef with granulated gar- 1 Tbsp. fresh thyme spread Tomato-Bacon Jam on and stir all ingredients together lic and Montreal seasoning ¼ tsp. cayenne pepper one slice of the toast, arrange the to dissolve the base. Add 2 quarts and grill over medium-high heat 2 Tbsp. Mike’s Hot Honey Brussels sprout leaves and top water and bring to a boil; reduce (optional) to desired doneness, or until in- Salt and freshly ground pepper with the pork belly and the other and simmer until the flavors have ternal temperature reaches 135 to taste slice of toast. melded, 20 to 25 minutes. Fry the degrees. Slice the beef against In a large stockpot over medium corn tortillas in a ; re- the grain and set aside. Heat the heat, cook and render the sau- move and let cool slightly. Crum- naan on the grill. Warm up the sage. Toss the 5 Grain Blend, half ble the tortillas by hand and fold refried beans and spread on each the okra, corn and leek in olive into the soup as a thickener. Fold naan. Top the bottom naan with oil, and roast at 375 degrees until in the cilantro, and adjust season- sliced beef, avocado and green browned, about 10 minutes. Add ing with salt and pepper. chile queso, and top with the celery root, rutabaga, turnips, To serve, place 2 ounces of additional naan to form a quesa- garlic and bay leaves, and sweat shredded chicken in each bowl; dilla-style sandwich. until vegetables are translucent. ladle 8 ounces of soup into each Deglaze stockpot with Burgun- bowl and top with the Cotija Chicken dy wine and reduce by half. Add cheese, corn tortilla strips, avoca- chicken stock, 4 cups water, Tortilla Soup do slices and jalapeno. Serve with CHEF JENNIFER KIMBERLY roasted vegetables and remain- a lime wedge on the side. SYSCO WEST TEXAS ing ingredients to the stockpot. SERVES 20 Let the soup come to a low sim- cup Arrezzio Imperial olive mer until vegetables are cooked oil blend 1 cup diced onion through, 8 to 10 minutes. Gar- 2 Tbsp chopped garlic nish with roasted corn slices and 1 cup diced carrot Gumbo-Style remaining okra and serve. 1 cup diced celery ¼ cup finely diced jalapeno chile, Chicken and seeds removed ¼ tsp. oregano Vegetable Soup ¼ tsp. ground cumin CHEF BRYAN HUDSON 1 cup frozen-and-thawed green SYSCO RALEIGH chiles, chopped Buttermilk Naan SERVES 8 2 cups canned plum tomatoes, Quesadillas With hand-crushed ½ lb. Andouille sausage, cut into 4 Tbsp. Sysco Imperial Green Chile Queso ¼-inch slices 1 cup Path of Life 5 Grain Blend chicken base CHEF JENNIFER KIMBERLY 1 Tbsp. Minor’s adobo ½ lb. okra, halved SYSCO WEST TEXAS 2 corn cobbettes, cut into ½-inch concentrate SERVES 1 3 corn tortillas, fried slices Grilled Tasso and 1 cup chopped fresh cilantro GREEN CHILE QUESO 1 leek, light-green and white Salt and black pepper to taste 5 lb. Casa Solana Queso Seguro parts only, sliced into ¼-inch Pimento Cheese 1 qt. Wholesome Farms rounds Sandwich TO SERVE heavy cream ¼ cup Arrezzio Imperial olive oil 4 Sysco Classic chicken breast 2 cups fresh or frozen-and- blend CHEF BRYAN HUDSON halves, cooked and shredded thawed green chiles, ½ cup celery root, cut into SYSCO RALEIGH Casa Solana Cotija cheese chopped ¼-inch dice SERVES 4 Casa Solana corn tortillas, ½ cup rutabaga, cut into julienned and fried BUTTERMILK NAAN QUESADILLAS ¼-inch dice 1 cup Block & Barrel pimento Avocado, peeled and sliced 4 oz. Block & Barrel beef sirloin ½ cup turnip, cut into ¼-inch dice cheese Jalapeno chiles, finely sliced flap, seasoned and grilled 1 cup Magic Seasonings tasso Fresh lime, cut into wedges ¼ tsp. Sysco Imperial Montreal ham, minced steak seasoning 8 slices Texas toast 2 Baker’s Source Imperial butter- 4 thin slices fontina cheese milk naan ¼ cup clarified butter 2 oz. Casa Solana refried beans 2 oz. avocado, sliced

WINTER 2019 29 RECIPES

In a mixing bowl, fold together Heat a large, heavy stockpot over SHORT RIB SANDWICH spoon 2 tablespoons of pimento cheese and tasso ham. medium heat and add the but- 8 oz. chuck short rib flap liquid over the top. Top the beef Salt and freshly ground pepper, Divide the mixture among 4 ter. Add onion, carrot and celery to taste with 1 ounce of red wine pickles slices of bread. Lay one slice of along with a bit of salt and pep- 1 Tbsp. vegetable oil and the Heritage greens and then fontina on each sandwich. Lay per. Gently sweat the vegetables, 1 cup beef broth with the remaining bun, and 4 oz. mirepoix (onion, carrot, the remaining bread on top. Heat stirring occasionally, until ten- celery), roughly diced serve immediately. the clarified butter on a griddle der, 7 to 10 minutes. Add thyme 1 sprig fresh thyme or pan over medium heat. Toast and flour and whisk well to make 2 Tbsp. Sysco Imperial mayonnaise the sandwiches on both sides a roux. Continue to cook, stirring ½ oz. Calabrese peppers, until the bread is golden brown often, until fragrant and bub- chopped and the cheese is melty. Alterna- bly, about 3 minutes longer. One 1 Baker’s Source Classic Everything brioche bun tively, brush a bit of butter on the at a time, slowly whisk the milk, 1 oz. white Cheddar cheese, top and bottom of each sandwich cream and beer in a steady stream, sliced and toast in an at 400 de- stirring constantly, until all of the ¼ oz. Heritage Blend greens grees for 6 to 8 minutes. liquid is added. Reduce heat to FOR THE PICKLES medium-low. Add the sweet pota- In a saucepan over medium-high Salmon Fish and to, seed, paprika, brown heat, bring the vinegar, red wine, sugar and allspice and bring to a sugar and salt to a boil. Whisk Chips With Carrot simmer, whisking occasionally. well to dissolve the sugar. Add Apple Cherry Slaw Cook until the sweet potatoes are shallots and radishes and lower CHEF GREG MEEKER SYSCO SEATTLE soft and the soup has thickened the heat to a simmer. As soon as SERVES 4 slightly, 15 minutes longer. the mixture reaches a simmer, re- CARROT APPLE CHERRY SLAW Remove the pot from the heat move from the heat and allow to 4 cups Sysco Imperial carrot and, using an immersion blender, cool to room temperature. Place matchsticks slowly add the shredded cheese. in an airtight container in the 4 oz. Sysco Imperial dried Sweet Potato, Beer cherries, roughly chopped and Cheese Bisque Purée well until completely cooler at least overnight and up 1 Sysco Imperial Granny Smith smooth and thickened. Check to 1 week. (Yields 2 quarts.) apple, finely diced CHEF CHRIS SZYMANSKI seasoning and adjust with salt ¼ cup fresh lime juice SYSCO EASTERN WISCONSIN FOR THE SHORT RIB SANDWICH ¼ cup Mike’s Hot Honey SERVES 64 and pepper. Ladle the soup into Preheat oven to 325 degrees. Sea- 2 tsp. Sysco Classic kosher salt bowls and garnish with fried 1 lb. Wholesome Farms butter son beef liberally with salt and TARTAR SAUCE 1 lb. onion, finely diced sweet potatoes, wild mushrooms pepper. In a sauté pan over medi- 1 cup Sysco Imperial tartar sauce 8 oz. carrot, finely diced and chives. um-high heat, warm the vegeta- 1 Tbsp. Sysco House Recipe malt 8 oz. celery, finely diced vinegar Salt and white pepper to taste ble oil. Add the beef and sear well, 2 tsp. Sysco Imperial McCormick 3 Tbsp. fresh thyme, chopped then move to a separate heavy smoked paprika 6 oz. all-purpose flour 2 qt. Wholesome Farms baking dish with beef broth, FRENCH FRIES whole milk mirepoix and thyme. Cover tight- 2 Sysco Imperial Russet potatoes, 2 qt. Wholesome Farms ly and braise in oven until fork- shoestring cut heavy cream 2 qt. Marzen-style lager or tender, 3 to 3½ hours. Remove FISH AND BATTER brown ale beef from the oven and allow to 12 oz. salmon, skinned and cut into 1-oz. strips 5 lb. frozen peeled and diced rest, covered, for 20 minutes. In sweet potato 1 cup Sysco Classic cornstarch 4 Tbsp. ground mustard seed a bowl, combine the mayonnaise 4 cups Sysco Classic all- 2 Tbsp. Sysco Imperial Short Rib and chopped Calabrese peppers, purpose flour 2 Tbsp. Sysco Classic baking McCormick smoked paprika and season with salt and pepper. 8 oz. light brown sugar Sandwich With powder 1½ Tbsp. ground allspice Red Wine Pickles To assemble the sandwich, split 2 tsp. Sysco Classic kosher salt 4 lb. fontina cheese, shredded and toast the brioche bun and 1 tsp. Sysco Imperial Cajun CHEF CHRIS SZYMANSKI seasoning 2 lb. shredded Cheddar Jack place 1 tablespoon of Calabrese cheese SYSCO EASTERN WISCONSIN 16 oz. Pilsner beer SERVES 1 pepper mayo on each side. Place GARNISH FOR THE SLAW the Cheddar on the bun and top ½ oz. diced seasoned sweet RED WINE PICKLES In a mixing bowl, combine car- potato, fried 2 cups red wine vinegar with braised short rib. Gently 1 oz. wild mushrooms, roasted 1 cup pinot noir or merlot rots, cherries and apple. In a sep- and sliced 2 cups granulated sugar arate bowl, combine lime juice, Chives, thinly sliced 2 Tbsp. Sysco Classic kosher salt honey and salt and mix well. Pour 1 lb. shallots, julienned 1 lb. radishes, sliced dressing over carrot mixture and toss until well combined. Set aside in a cooler.

30 SYSCOFOODIE.com FOR THE SAUCE place on paper towel; keep warm In a bowl, whisk together the In a bowl, combine tartar sauce, while frying additional items. mayonnaise, turmeric, garlic, malt vinegar and smoked papri- Arrange on a platter and garnish lemon juice, salt and pepper. ka. Mix well and chill. with fried parsley and basil, ac- TAMARIND CHILE DIPPING SAUCE FOR THE FRIES companied with lemons and Tur- 4 oz. tamarind paste meric Aioli (see recipe, below). 1 1-inch piece fresh ginger, peeled Soak potato shoestrings over- and grated night; drain and dry thoroughly. Sprinkle liberally with salt and 3 cloves garlic, minced Blanch-fry potatoes in a 300- ground pepper. 3 Tbsp. sugar, plus more to taste 1 Tbsp. sambal oelek degree deep fryer until limp and Fritto Misto 2 tsp. fish sauce hot. Spread on paper towel–lined Dipping Sauces for 1 tsp. soy sauce CHEF NEIL DOHERTY 2 Tbsp. cornstarch sheet pans and chill. Raise fryer SYSCO CORPORATE Fried Fish temperature to 350 degrees. Cook SERVES 4 CHEF NEIL DOHERTY In a medium saucepan over high blanched fries in fryer until crisp TEMPURA BATTER SYSCO CORPORATE heat, combine the tamarind and golden brown. Drain briefly 1 cup all-purpose flour AJI AMARILLO DIPPING SAUCE paste, ginger, garlic, sugar, sam- on paper towels. Season to taste. ½ cup cornstarch 2 green onions, white and green bal oelek, fish sauce, soy sauce, 2 Tbsp. baking soda parts, chopped and 4 tablespoons of water and FOR THE FISH AND BATTER ½ tsp. Sysco Imperial Cajun 2 Tbsp. aji amarillo paste Dry fish thoroughly and chill. seasoning ½ cup Sysco Imperial bring to a boil. Reduce heat to 2 cups chilled club soda Place cornstarch in a pie pan and mayonnaise low and let simmer for 5 minutes, FRITTO MISTO ¼ cup Wholesome Farms stirring frequently. In a small set aside. In a large mixing bowl, sour cream Vegetable oil for frying bowl, combine the cornstarch whisk together flour, baking 4 artichoke hearts ¼ cup Casa Solana queso fresco powder, salt and Cajun season- 4 carrot sticks, cut into ¼-inch Juice of 1 lime with 2 tablespoons of water to Salt and freshly ground black ing. Slowly add beer to the dry batons make a slurry. When the corn- 2 slices avocado pepper mixture, whisking until batter is starch mixture is smooth, whisk 4 onion rings Put the green onions, aji amarillo smooth. (Add water if necessary 4 zucchini sticks into the tamarind sauce, con- paste, mayonnaise, sour cream, to make a crepe batter–like con- 4 broccoli florets tinuing to whisk until the sauce 4 oyster mushrooms queso fresco and lime juice into sistency.) Place in cooler to chill thickens, about 1 minute. Re- 6 21-25 Portico shrimp, peeled the container of a blender and for 15 to 20 minutes. and deveined move the pan from the heat and process until the mixture is Dredge each piece of fish in 4 oz. calamari tubes let the sauce cool. Before serving, and tentacles smooth and creamy. Season the cornstarch, then dip one strip taste and adjust the seasoning, 2 oz. whitefish, cubed sauce with salt and pepper to at a time in batter, coating com- 6 mussels in the shell adding more sugar if necessary taste. Chill until ready to serve. to balance the tartness of the pletely and gently shaking off GARNISH excess batter. Ease each piece ¼ cup parsley, fried without GOCHUJANG MAYO tamarind. ½ cup Sysco Imperial into the fryer, wiggling back and batter RED CURRY SHRIMP SAUCE ¼ cup basil leaves, fried without mayonnaise forth. Shake the fry basket gently 1 Tbsp. gochujang ½ cup Sysco Imperial batter, mayonnaise to prevent fish from sticking to Whole lemons, cut into 1 tsp. soy sauce Juice of 1 lime ¼ cup House Recipe ketchup bottom. Cook the fish until gold- wedges 2 Tbsp. finely minced lemon Salt and freshly ground black 1 Tbsp. sugar en brown, and internal tempera- grass pepper In a bowl, whisk together mayon- 2 tsp. Thai red curry paste ture reaches 145 degrees, turning FOR THE TEMPURA BATTER naise, gochujang, soy sauce, lime Juice of 1 lime frequently to create even brown- 1 tsp. Sysco Classic kosher salt Sieve the flour, cornstarch and juice and sugar. ing. Move fish from fryer onto 1 tsp. freshly ground black baking soda together into a mix- pepper plate covered with paper towels. TURMERIC AIOLI ing bowl; add the Cajun season- ½ cup Sysco Imperial Serve fish with slaw and fries, In a bowl, whisk together the ing, then slowly whisk in cold mayonnaise topped with tartar sauce. 1 tsp. turmeric powder mayonnaise, ketchup, lemon club soda until the mixture takes 1 clove garlic, finely chopped grass, curry paste, lime juice, salt on a crepe batter–like consisten- Juice of 1 lemon and pepper until smooth. cy. Keep chilled. ½ tsp. Sysco Classic kosher salt ¼ tsp. freshly ground black FOR THE FRITTO MISTO pepper Heat frying oil to 375 degrees. Dip the items in batter (first the veggies, followed by the seafood) and let excess drip off, hold in oil and wiggle, then release (this will help each item to not stick to the basket). Fry till crispy and gold- en. Remove from the basket and

WINTER 2019 31 BACK OF OUR HOUSE

Chef Marcus Means Culinary Consultant, Sysco Atlanta Helping Customers Thrive

arcus Means’ life was changed by a The changes that come out of a business Mtelevision commercial—and some Delivering value that will review can be simple and seem minor. “You wise words from his mother. As a child, might make adjustments to a customer’s he had cooked at his mother’s and aunts’ have a positive effect on menu items to help them save a few dollars.” knees, and as a teen he had worked his way the customer’s business is But in the larger scheme of things, Means up from to line cook at the local one of the most rewarding says, the yearly savings can amount to Ponderosa Steakhouse. parts of the job. many thousands of dollars, making a real After graduating high school, Means difference in the bottom line, and giving was living at home when his mom gently them more capital to invest back into the suggested he find his purpose. Later, a TV operation. “Delivering value that will have commercial came on announcing, “The selection to kitchen setup, down to where a positive effect on the customer’s business,” Pennsylvania Institute of Culinary Arts they’re going to put the fryer or flattop,” says Means, “is one of the most rewarding is coming to your town!” He immediately Means says. “You might have a new cus- parts of the job.” thought, “That’s it. I want to cook!” tomer who wants to refresh their menu. We help them look at possibilities like adding From Student to Teacher new items and revamping classics, or we Means eventually moved to Atlanta, where might recommend more cost-effective he became executive chef at a luxury hotel solutions to existing dishes.” at age 20. He has since run several large- scale restaurants—sometimes more than A Team Effort one at a time—and joined Sysco Atlanta a Conducting a business review is a team little over three and a half years ago. What effort, according to Means. Once he has he loves most about his work as a Culinary consulted with customers beforehand and Consultant is applying his experience by determined their needs, he will reach out helping customers with every aspect of to specialists such as the produce or beef their business. The former student has now buyer to show a product. “I might say to the become the teacher. customer, ‘Instead of using a 5x6 tomato “You get to work with customers on in your kitchen, let me show you our sliced everything from menu analysis to product tomatoes, which save time and labor.’”

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- Chef Meegan Roberts Sysco Arizona

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