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FALL 2019 Fall 2019 Usfoods.Com/Foodfanatics FOOD FANATICS FOOD FOOD PEOPLE MONEY & SENSE PLUS Compounding Interest Suit Up Remote Controls Picture This Next gen chilies pay off, Cash in on business diners, Ghost kitchens go the distance, Build Instagram-worthy plates, page 4 page 47 page 57 page 68 Sharing the Love of Food—Inspiring Business Success THE F WORD FALL 2019 THE F WORD SPREAD THE FAT Fall 2019 USFoods.com/foodfanatics Small business is no small task. So Progressive offers commercial auto and business FOOD MONEY & SENSE insurance that makes protecting yours no big deal. COMPOUNDING INTEREST REMOTE CONTROLS Next gen chilies pay off with Ghost kitchens go the distance Local Agent | ProgressiveCommercial.com more than heat. with delivery. 4 57 HERE TODAY, GONE TOMORROW CHEWING THE FAT How FOMO fuels pop-ups. Cooking with the F word is back in a 62 big way. 14 IN EVERY ISSUE SEASON’S EATINGS TREND TRACKER Profit from holiday dine-in and What’s on the radar, at high alert takeout options. and fading out? 23 44 SPEAK THE NEW LANGUAGE OF SPICE IHELP Fluency starts by understanding The plus side of re-examining global commonalities. accounting strategies. 34 60 PR MACHINE FOOD PEOPLE Work gimmicky food holidays. WORKING THE WORKERS 66 How to succeed with business diners. 47 ASK THE EXPERTS Answers to everyday problems. SPEAK EASY 67 Award-winning chef Edouardo Jordan on breaking barriers. Go behind the BEYOND THE PLATE 50 scenes for the Plating strategies that win over making of the fall diners at first sight. issue at usfoods. 68 ROAD TRIP! com/foodfanatics. Taste North Carolina’s trifecta triangle. 54 ON THE COVER I’LL DRINK TO THAT! With greater The steep profits of tea. acceptance of fat 72 among diners, chefs can be more open about using schmaltz, BY THE NUMBERS pictured, and other Here’s the beef. PHOTOGRAPHY BY EVA KOLENKO EVA BY PHOTOGRAPHY fats, page 14. 76 Progressive Casualty Ins. Co. & Af liates. Business and Workers’ Compensation coverage provided and serviced by af liated and third party insurers. liated and third by af and serviced provided Compensation coverage Workers’ Business and liates. Af & Co. Casualty Ins. Progressive USFoods.com/foodfanatics | FOOD FANATICS 1 Your Fall 2019 Food Fanatics® magazine is here! Our world is getting smaller and more accessible by the day, a USFoods.com/foodfanatics trend that is unmistakably apparent in the foodservice industry. As global fl avors continue to grow in popularity, diners are being US FOODS ADVISORY BOARD President and Chief Executive Officer connected more than ever to new cultures and cuisines. Once- Pietro Satriano exotic tastes are being shared with, and increasingly demanded Chief Merchandising Officer Andrew Iacobucci by, the American diner. Senior Vice President, Marketing Diane Hund Tapping into that trend is the subject of our cover story. As we Vice President, Creative Jovo Balach open up the global pantry for a peek inside, we encourage you to Manager, Content Marketing open your mind. Discover a world of far-fl ung fl avors, spices and Jasmine Jones ingredients, and introduce them to your diners. Trust us: they’ll be CHEF CONTRIBUTORS/RESTAURANT OPERATION CONSULTANTS pleased to make the acquaintance. Angela Joy, Phoenix Erin Gonzales, Plymouth, MN Ryan Hicks, Eastern North Carolina Lance Reynolds, Phoenix That’s where this issue starts to heat up. First, we explain how chiles are heating up menus, demonstrating their versatility and PUBLISHING PARTNER profi tability. We then remove the taboo from a culinary F-word, by Prop Stylist helping you rediscover the benefi ts, indispensability and joy of fat. Amy Paliwoda Content Chief Then we’re off on a road trip to the Raleigh-Durham-Chapel Hill Laura Yee Feedback ON-DEMAND We welcome your comments. Triangle in North Carolina, where we unveil a world of bold fl avors. Creative Director Contact Food Fanatics at: Joline Rivera [email protected] Managing Editor Contact Bite This Media at: And because we’re always on the lookout for new opportunities for Peter Gianopulos [email protected] you, we get down to business: in our Money & Sense section, you’ll Contributing Writers Unless otherwise specified, all Lisa Arnett correspondence sent to Food learn how a pop-up restaurant can help a new chef or established Kate Bernot Fanatics is assumed for publication Min Casey and becomes the copyright restaurant group create buzz, or test a neighborhood before putting Amber Gibson property of US Foods. Alison Grant Alicia Kennedy Advertising Information down permanent roots. Food holidays are a great marketing tactic, Matt Kirouac For rates and a media kit, contact Kate Leahy Jasmine Jones, (847) 720-2578 or and you’ll get advice on how to leverage social media – and a Liz Logan email [email protected]. OPA! Megan Rowe simple hashtag to turn an otherwise average day into an event. Food Fanatics is the go-to source for the foodservice industry and Copy Editor anyone truly passionate about Finally, discover how to capitalize on the business diner crowd, Natalie Jew food, food people and improving the bottom line. Issued quarterly making the most of encounters with open expense accounts. Cover Photography and hand-delivered to readers, the Eva Kolenko magazine is a US Foods publication produced by Bite This Media. Photographers In the restaurant world, the ground never stops shifting. As always, Eva Kolenko For more information on the Frank Lawlor Food Fanatics program, visit we’re here with trends and tips to help you stay a step ahead. USFoods.com/foodfanatics. Food Stylist All rights reserved. © Adam Pearson Enjoy the issue! About US Foods US Foods is one of America’s great food companies and a leading ® foodservice distributor, partnering with approximately 250,000 chefs, With Molly’s Kitchen Spinach & Cheese Filos, it’s easy to offer restaurateurs and foodservice operators to help their businesses succeed. With nearly 25,000 employees and more than 60 locations, US your guests a rich, savory slice of Greece. Known traditionally as Foods provides its customers with a broad and innovative food offering and a comprehensive suite of e-commerce, technology and business spanakopita, this crisp, flaky filo triangle filled with spinach, feta solutions. US Foods is headquartered in Rosemont, Illinois, and generates approximately $25 billion in annual revenue. Discover more at usfoods.com. and cream cheese is a distinctly delicious appetizer that bakes Andrew Iacobucci from frozen in 10 minutes or less. Chief Merchandising Offi cer ® For more information, visit usfoods.com US Foods or contact your US Foods® representative. 9300 W. Higgins Rd. Suite 500 Rosemont, IL 60018 (847) 720-8000 EXCLUSIVE usfoods.com BRAND © 2019 US Foods, Inc. 06-2019-FOF-2019051711 FOOD Next gen chilies pay off with more than heat By MATT KIROUAC Photography EVA KOLENKO Prop Styling AMY PALIWODA Food Styling ADAM PEARSON Compounding Interest Chilies add heat and complexity to ingredients, such as butter, opposite page. 4 FOOD FANATICS | FALL 2019 USFoods.com/foodfanatics | FOOD FANATICS 5 EVER SINCE A CERTAIN BUILD-YOUR-OWN BURRITO CHAIN TRANSFORMED THE Urfa chilies from Turkey produce an Beer-battered Heirloom Corbaci equally balanced kick of sweetness and Peppers with Pepper Jam HUMBLE CHIPOTLE spice. Jimmy Papadopoulos of Bellemore in Chef Conrad Gonzales INTO A CULINARY ICON, Chicago sources these dark, maroon-hued Valle Fresh, Los Alamos, California peppers as dried, ground flakes and uses DINERS HAVE BEEN them in marinades for chicken, lamb and 2 eggs sturdy vegetables, such as broccoli. “Urfa 8 ounces beer, hop-forward flavor DOWN WITH ALL THINGS chilies deliver a uniquely complex and deep 1 teaspoon chili powder flavor,” says Papadopoulos. “It provides a 1 teaspoon paprika CAPSICUM-PACKED. beautiful warming burn that never becomes 1 teaspoon garlic powder Add America’s obsession with hot sauces, overbearing but reminds you it’s a chili.” 1 pound corbaci peppers the spike in spicy fast-food offerings and Espelette pepper, which hails from the 1 pinch pepper the growing love for international cuisines French side of Basque Country, grows 1 teaspoon salt, plus extra for seasoning and it’s clear diners’ want extra heat. on chef Sean Fowler’s family farm near Freshly ground black pepper, if desired In response, chefs are spotlighting chilies his Raleigh, North Carolina, restaurant, 1 cup tempura flour native to Asian, Indian, Latin American Mandolin. Commonly dried, ground and Vegetable or other oil for frying and Middle Eastern cuisine. They’re using used like cayenne, the pepper is used fresh 1 tablespoon jalapeno jam, recipe follows them as a relatively inexpensive source of to make hot sauces. Fowler also adds a Manchego cheese, grated, as needed heat, which are delivering richly nuanced pinch to his coffee meets Videri chocolate Turkish sumac, as needed flavor notes that turn one-dimensional fire chess pie for a pop of flavor. “They’re really into multidimensional spice. Jalapenos the perfect pepper,” he says, “imparting In a bowl, whisk together eggs, beer and all and milder peppers have their place, but modest to medium heat, with nuanced seasonings, except sumac. Whisk in flour to form chilies such as the Japanese sansho and the floral notes.” a thin batter (but thick enough to coat peppers). Turkish urfa are stepping up menus. ✱ Naked and Unafraid Lightly coat peppers with batter and fry 10 to ✱ Fruit Meets Fire In terms of profitability, blistered pepper 12 minutes in 350 to 365 F preheated oil or until For dishes that don’t need to scale heat starters are the french fries of the appetizer lightly golden brown. Transfer to paper-lined in Scoville units, look for chilies that world: Inexpensive and easy to prepare, bowl to drain. Season with salt and pepper.
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