WINTER 2019

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

+ IN FOCUS /P. 20 EASY V-DAY TRUFFLES /P. 12 THE LATEST FOODIE FORECAST /P. 10 4 WAYS TO GO GREEN /P. 25 The Pair SEVEN AND TO SERVE ALL WINTER Brand Culture Marketing & Promotions 14-5250 Satellite Drive, Mississauga, Ontario L4W 5G5 T: 905 361 0305 F: 905 629 9305

REVISION: 4 DATE: OOCTOBER 29 , 2018 DOCKET: CLIENT: COLOUR: PROJECT: TRIM SIZE: DESCRIPTION: BLEED SIZE: CONTACT: DATE REQUIRED: LIVE AREA:

IN THIS ISSUE

Message From the Executive Editor Dear Valued Sysco Customers, We hope you had a wonderful holiday season, and we wish each of you a Happy New Year. Here at Sysco Canada, we are very excited about the many innovative new products and initiatives coming in 2019. As the festivities die down and the cold settles in, guests are looking for hearty and delicious comfort foods to sustain them through the winter. What could be better than DEPARTMENTS a bowl of warming 2 WORLD OF SYSCO paired with a Discover what makes Sysco’s the freshest on the market, get savoury sandwich? to know one of our premier fish suppliers, see how Baker’s Source We’ve collected seven products can increase your sales across dayparts and learn about a soup-and-sandwich bistro and bakery located on a working farm. combos that work with 8 CULINARY TRENDS a variety of menus, day Understand the full benefits of fibre, veg out with plant-centric or night (see page 14). plates, stand out on Valentine’s Day and get up to date on the latest One trend we see Beef with Cattlemen’s® St Louis food trends from coast to coast. Original BBQ Sauce seasoned with Dominic Iezzi continuing in the new NEW La Grille Fiery Habanero and Roasted Garlic seasoning. Senior Vice President, year is health and well- 25 OPERATIONS Sales and Marketing ness. In this issue, you’ll Find out how you can save energy and money as well as attract new learn about the benefits customers with our tips for going green. of nutritional fibre, and how Sysco can help you 26 RECIPES add more high-fibre ingredients to your menu— Everything you need to bring the vibrant dishes on our pages to life. including a colourful grain, bean and salmon bowl 32 DRIVER PROFILE even better (page 8). Also, as flexitarianism and vegetarianism After years of delivering quality foods for Sysco Edmonton, driver NEW become more mainstream, operators need to get Omar Albanna knows how to solve problems for his customers. creative about recipes that use vegetables at the center of the plate (see page 9). FEATURES Are you looking for ways to save money and become more energy efficient? Check out our 14 Soup + Sandwich together four tips for going green (page 25), which range What could be more comforting than a bowl of soup and a savoury from the practical to the somewhat fanciful. sandwich? Discover tempting recipes, from a Pacific-rim and The #1 BBQ brand in Canada1 and the top choice of We look forward to another great year as your kimchi to a New England brimming with seafood. most trusted partner. We are grateful for the professional pitmasters for over 50 years have come 20 The Perfect chance to work with you and earn your business Crispy, golden, served with a squeeze of lemon, everyone loves fried together to show you how BBQ was meant to be. every day. If you have questions or comments, fish—from to Italy’s fritto misto. Add these dishes to contact us at [email protected]. We love your menu and watch former seafood sceptics dig in. For more flavour inspiration, visit to hear from our customers!

ClubHouseforChefs.ca/evenbettertogether For more information on becoming a Sysco customer, please email us at [email protected]. © 2019 Sysco Corporation. All rights reserved. Unless otherwise noted, all product or brand names and their associated copyrights herein belong to their respective owners. Advertised items in the magazine may not be Cattlemen’s® St. Louis Original Base BBQ Sauce 8454631 Dominic Iezzi available from all operating companies. Club House La Grille Fiery Habanero 5290204 Senior Vice President, Sales and Marketing /SyscoCanada @SyscoCanada @SyscoCanada 1 Nielsen MarketTrack Latest 52 weeks Period ending Aug 19 2017 *Reg. TM McCormick Canada ®Reg. TM The French’s Food Company LLC. Used under licence.

WINTER 2019 1

canadian mccormick.indd 1 10/30/18 10:46 AM WORLD OF SYSCO WORLD OF SYSCO

SUPPLIER PROFILE IFC Seafood (langoustines) and North Atlantic sea scal- Supplier Sustainability LOCATION lops. As positive feedback began to come in IFC has also built long-standing relation- Montreal, Quebec and momentum increased (early accounts ships with just a few key suppliers per included Costco), Torralbo grew the category. “We always travel to the plants, CATEGORY business and began selling cod, haddock, meet the teams and make sure they are Seafood sole, shrimp and more. Now with a team of meeting the standards we promise to our KNOWN FOR 16 people across Canada, the $150 million– customers,” Riopelle says. Plant audits, Quality shrimp and plus business imports from India, Thailand, customer specifications and sustainability Vietnam, Chile, Norway, Ecuador and requirements are aspects of the visits. IFC other countries where fisheries and plants also works closely with several seafood Sourcing the very best catch has always been operate thoughtfully and sustainably. sustainability groups including Ocean the focus of Montreal-based IFC Seafood. Wise and Seafood Watch. Since 1999, the marketer and importer has Key Partnerships In the future, says Riopelle, IFC will brought responsibly sourced, quality sea- According to Senior Vice President of Sales continue to introduce new products food products from all over the world—in- and Marketing Randy Riopelle, who came methodically and with care, expanding on cluding the icy waters of the North Atlantic on board at IFC in 2011, a focused approach their value-added offerings, which include and sustainable farms in Asia—to the North to customer relationship building has been marinated shrimp and scallops and ready- American market. For more than three years, key to IFC’s success. made meals. “Whatever we do, we’ll do our they have been an integral partner of Sysco “Trying to be everything to everybody homework first,” Riopelle says. Canada, supplying popular Portico, IFC, has never been our goal,” Riopelle says. His and VIA brand shrimp and scallops. team channels the majority of its efforts Ask your Marketing Associate about fresh, and resources toward a few key clients, high-quality seafood supplied by IFC. A Simple Mission including Sysco Canada. “Sysco has been Whether you are serving seared scallops, straight from the docks to Sysco facilities IFC was founded by Carlos Torralbo, who an integral partner for IFC. We have shared crisp-fried fish and chips or spicy mahi for processing or processing it at sea, where began with the simple mission of supplying goals and objectives, which has led to mu- Fresh mahi by the ocean, you need to the fish is frozen at peak freshness and and businesses in the tual growth opportunities,” he says. IFC is feel confident that your fish is fresh and vacuum-sealed for distribution. Montreal area with a few premium seafood committed to delivering the objectives and flavourful. When you order from Sysco, According to Buckner, “Sysco’s re- items, namely Icelandic scampi tails expectations of its focused customer base. Seafood, you know that not only will your seafood nowned quality assurance process ensures taste great, but it is also backed by the most that only the best products reach the comprehensive quality assurance system in market.” Some of these controls include “Sysco has been an integral Every foodservice. detailed specifications, point source “The key for us is having a full assort- inspection, audits and social partner for IFC. We have ment of chilled, frozen and shelf-stable responsibility audits. shared goals and objectives, Time seafood, so you have the right product for When you order one of the more than which has led to mutual the right application,” says Eric Buckner, 100 varieties of seafood sold through growth opportunities.” Senior Director of Seafood at Sysco. This Sysco’s award-winning Portico Seafood is true whether that means flying seafood Brand, you can rest assured that the fresh- —Randy Riopelle, Senior Vice in from harvest locations, bringing it ness and quality are always guaranteed. President of Sales and Marketing

2 SYSCOFOODIE WINTER 2019 3 WORLD OF SYSCO

BRAND SPOTLIGHT The smell of freshly baked bread evokes an array of positive emotions: the comfort of family and the happiness of home. It’s no wonder baked goods form delicious bookends for so many meals—beginning with 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. Sysco Brand QA Promise Our Sysco Brand products meet the most exacting standards for safety, reliability and quality. All Sysco brands Convenience Is Key are interested in wellness and wholesome ingre- are backed by the largest Quality Baked goods are the perfect convenience food. No dients. That’s why, among our 200 products, Baker’s Assurance department in the . matter what kind of operation you run, these days, Source offers a range of nutritious breads, including customers want to be able to stop in, grab a bite and go. whole-grain, barley and wheat berry breads, such as our Our specialty baked goods, including scones, muffins Multi-Grain Roll. and doughnuts, make this especially easy. Our mini and bite-sized baked goods are perfect on-the-run The Sweet Spot snacks for any time of day. Sandwiches made on our Preparing dessert is a time-consuming specialty. ciabatta or batard breads or our new, on-trend artisan Baker’s Source offers options that work for every breads can be wrapped and ready to go in minutes. daypart, from to snack to after-dinner desserts. Try our easy-to-prepare Fudge Brownie Mix or frozen Make the Most of Morning Chocolate Chip Cookie Dough for casual sweets that The fastest-growing daypart in 2018 was breakfast, and can be taken on the go. the trend is expected to continue in the year to come. from scratch can be labour-intensive and Customers crave croissants, muffins and morning add to your kitchen staffing needs. With muffins and FRESH new look, breads of all kinds. But most operations don’t have the brioches to brighten your morning service and cakes, SAME great brands staff to make breads and baked goods from scratch. cookies and pastry to round out the night, there is every You may notice that our brands That’s why Sysco is your go-to for elegantly wrapped reason to make Baker’s Source your trusted partner in look a little different. Driven by our Baker’s Source Muffins, Chocolate Two-Bite Brownies the kitchen. companywide commitment to more sustainable operations, and new and much more. You brew the perfect cup of coffee, and CFIA regulations on clear and clean we’ll do the rest. labeling, our products’ packaging now features a fresh new look. Nutritious and Delicious Rest assured that no matter what changes on the outside, the quality Fresh-baked whole-grain breads are some of the and consistency you’ve come to healthiest foods on the planet. In fact, a recent study rely on remain the same. found that moderate consumers of carbohydrates have a lowered risk of mortality. We understand that today’s

4 SYSCOFOODIE WINTER 2019 5 WORLD OF SYSCO

Farmhand

Strawberry Rhubarb and Blueberry Pie

CUSTOMER PROFILE How would you describe Roost in a pears, plus walnuts from the farm next going to be front of house, and one of them personality and perseverance, we started few words? door. We also have a new pasta program is going to be back of house. purchasing drinks and a few things. All of a We have a 10-acre farm that my father-in- with our own flour, all made in-house, and sudden, Sysco is our primary supplier. Jason law, Hamish, bought sight unseen 25 years we pair pasta with our wines. In the bakery, What items do you typically source [Moldowan] took over as our sales rep, and Roost Vineyard ago, when all that was here was asparagus, our cinnamon buns have been a staple from Sysco? he has been great with his knowledge and a few buildings and a big barbed wire fence forever, along with our giant meatloaf and Sysco is great at getting local products. experience working in the front of house of around the compound. Since then, he’s smoked-meat sandwiches. There was a man in the area growing wild . As we grow into a restaurant, Bistro & Farm Bakery planted acres of wheat and grapes, raised mushrooms, which was not done until and not just a bakery, he has been a huge sheep and planted fruit trees. We’ve also What is it like running Roost as a family recently. He didn’t have the distribution resource for us. North Saanich, British Columbia planted a chef’s garden and built up the business? to be able to do it without Sysco. Sysco has winery. We’ve also split our operations into I first met my wife, Sarah, when she gave been able to develop relationships with What’s in the future for Roost? It started with a farm on the Saanich Peninsula the vineyard bistro and the farm bakery. me a tour of the farm at the grand opening locals, and I think that’s been very key for We have a world-class winemaker from north of Victoria. Then came the bakery, the of Roost. She showed me the ostriches and us growing as a business. The sales reps Oregon who just joined our team. We’ve got What are some signature dishes that the wheat program. After about a year and a have been very helpful in our growth, too. one of the best celebrity chefs in Victoria, market, the winery and the bistro. We talked to guests must try? half of chasing her around, we finally start- Garrett Schack, who just joined us two , who owns In the bistro, we built our own wood-fire ed dating, and now we run the business How has Sysco been a partner in your weeks ago. He is very focused on local Dallas Bohl Roost Vineyard Bistro & pizza oven. It was outside for years, and together. It’s great working with Hamish, growth and success? ingredients and beverages. As we look Farm Bakery with his wife, Sarah, about what’s then we built the whole restaurant around Sarah’s father. He’s been our winemaker up Our first Sysco sales rep used to come ahead, our next step is to take the bistro it. We try to source the pizza ingredients, if until this fall, and his interest and energy in every week when he first got on our to the next level, with wine pairings and next for the family business. not from our farm, then locally. We have a have driven everything we do. My kids are 7 territory. We were primarily using other events that showcase some of these stories Little Ducky Pizza: It’s duck confit and local and 10. The way I envision it, one of them is suppliers at that point. Just through his we’ve had on the farm.

6 SYSCOFOODIE WINTER 2019 7 CULINARY TRENDS CULINARY TRENDS Fit Fibre Into Your Menu Vegetables, As customers seek out healthier choices, risk for Type 2 diabetes. Fibre 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: fibre. With all weight by making you feel fuller. Plus, a does that for me by giving us all these Reimagined the detox cleanses, weight-loss schemes high-fibre diet has been linked to improved fibre-rich foods in a multitude of colours.” Whether we identify as vegetarian, vegan, that cauliflower rice or zucchini spaghetti and ever-changing requests for fad diet gut and brain health and decreased brain Vibrant veggies such as peas, artichokes, flexitarian or omnivore—we all know we would be common restaurant menu items, foods, it’s easy to lose focus on what really inflammation. broccoli, carrots and Brussels sprouts are should be incorporating more fruits and or that we would be eating vegan raw matters. By putting a variety of high-fibre all high in fibre, as are fruits like apples, vegetables into our diets. Customers are “” and creating seared “scallops” out of foods on the menu, we are contributing to Serve the Rainbow raspberries, bananas and oranges. Lentils, becoming more aware of and knowledgeable turnips, as shown here. When it comes to the kind of well-balanced diet that remains “Since fibre-rich foods fill you up more than beans and nuts can be added to recipes to about health and wellness issues related innovative with vegetables, there’s constant through all the varying nutrition foods with low fibre content, they can help raise the fibre content on your menu, along to eating, and restaurateurs need to be no limit to what your imagination can trends, and there’s a reason why. curb cravings you may have for unhealthy with healthy whole grains like barley, wheat prepared to meet their needs. Plus, plant- dream up. food,” says Jason Knapp, Senior Manager of bran, brown rice and oats. For a great nutri- based eating and meat alternatives are Fibre Fosters Health Business Resources at Sysco. Before joining tious menu idea, check out Chef Knapp’s the fastest-growing food trend in North Unlike other essential food components Sysco, Knapp ran a health and wellness Southwest Grain Bowl With Salmon, America right now. Ignore them at your peril. such as fats and proteins, fibre isn’t restaurant, so he is familiar with the bene- made with high-fibre black beans, colour- absorbed by the body; instead, it remains fits of fibre and the role it plays in your diet. ful mixed vegetables and heart-healthy 5 Central to Your Health relatively intact as it passes through the “I like to follow the ‘five a day the colourful grain blend. According to recent research, a diet rich Seared Turnip “Scallops” digestive system. Foods rich in fibre have way’ philosophy,” he adds, referring to the in vegetables and fruits can lower blood With Butternut Sauce; been known to help lower “bad” cholesterol idea of eating at least five daily servings of Ask your Marketing Associate about the range pressure, reduce the risk of heart disease recipe page 26. levels, which can reduce your risk of heart of healthy high-fibre products available from and stroke, prevent some types of cancer disease. They’re also good for stabilizing Sysco and FreshPoint, such as fruits, vegeta- and lower blood sugar, which keeps your blood sugar levels, which can reduce your bles, grains and legumes. appetite in check. One way operators can fulfill custom- ers’ growing desire for healthier food is to feature more nutrition-packed fruits, vegetables and grains in main dishes, as opposed to relegating them to sides. One way to achieve this is by thinking creatively and substituting proteins with plants.

S ou th Options Are Key w e s t As the number of diners requesting meat- G r a in free dishes grows, the key is to offer an B o w array of appealing choices and alternatives l W on the menu. According to Valerie Hoover, it h S a Marketing Manager at Sysco and a regis- l m o tered dietitian, “Chefs are beginning to use n ; r e more beans, lentils, soy and whole grains c i p when making preparations such as tacos, e

p a enchiladas or soups,” says Hoover. “You can g e Likelihood of 2 add a sauce or seasonings to spice up the 6 . ingredients if needed.” customers to order By making creative substitutions, chefs a plant-based dish are bringing vegetables off the sidelines and into the centre of the plate. Not long 49% ago, it would have been hard to believe —Technomic

8 SYSCOFOODIE WINTER 2019 9 CULINARY TRENDS

“Chefs are reinventing ethnic them how to take a traditional “In Atlanta, chefs are using cuisines such as Mexican, dish like red pepper bisque clean-label items, local proteins substituting the proteins with and give it a twist by adding and doing things like using vegetables and fruits such as coconut milk and Thai basil stocks and bases instead of but- cauliflower, coconut and jack- to appeal more to millennials ter, or baking chicken instead fruit. Diners today are trying to and Gen Z’s, who have a more of frying it. You might go into 1. Edmonton ALBERTA eat less meat, but they still want robust palate.” a restaurant and see braised the flavours. They don’t want greens on the menu, but instead just a salad or steamed vegeta- of using they’ve used stock bles. If you take something like 5 Kicked-Up or soup base. I’ve seen greens 5. Peterborough jackfruit, you can marinate it Comfort Foods braised in . That has a ONTARIO and cook it in a chile sauce, and JOLENE DANCEY healthy twist to it, but it’s still BUSINESS RESOURCE 3. Winnipeg it will pick up the flavour of the Southern.” MANITOBA 7. Portland CONSULTANT MAINE chiles. I’ve seen vegan pozole, SYSCO CENTRAL ONTARIO vegan ceviche. You can never “People want homey braised replace meat, but creative chefs dishes and comfort foods like are making the effort.” meatloaf on a sandwich. They’re 2. Los Angeles 6. Atlanta making , but it’s a CALIFORNIA GEORGIA 4 Gourmet kicked-up version with artisan Food Halls breads and special cheeses. CHEF OJAN BAGHER And it’s not plain ; 7 Unique Takes on 4. Houston CULINARY CONSULTANT maybe the customer has to pour TEXAS SYSCO HOUSTON Tater Tots the soup over condiments in PATRICK BRITTEN “Gourmet food halls are the bowl. People want to know MARKET CHEF NORTHEAST booming here in Texas. The old where their food comes from. SYSCO NORTHERN NEW ENGLAND food courts have gone through They don’t want a box with a  Southeast an evolution. It used to be that long list of ingredients.” “On local menus, I’ve seen Asian Flavours you could go to the mall and get tater tots with sriracha aioli, LAURIE WOLFE a pretzel or quick-service food. and [tots] pressed into a waffle CULINARY CONSULTANT These new food courts remind press to serve like chicken and Foodie Trendwatch SYSCO WINNIPEG me of the hawker markets in waffles. Here at the Sysco OpCo, “Ethnic cuisines—particularly Singapore or Hong Kong, where when we do business reviews, As an operator, it’s crucial to stay on top of the latest culinary trends. We talked Southeast Asian flavours like many different and wonderful we’ve fried up Sysco Imperial Korean, Thai, Vietnamese and independent restaurants share Potato Tater Barrels with with Sysco chefs across Canada and the United States to bring you the latest food Filipino—are really prominent an eating space, and diners smoked chicken, serrano salsa, forecast, from vegan junk food in Edmonton to tricked-out tater tots in Maine. here. Anything that’s fermented can choose among an array of Cotija cheese and cilantro cre- is hugely popular because of gut food styles. Here in Houston, ma. We’re also doing a poutine here. You can also find vegan ge- health, so kimchi is a big deal. you might have menus ranging 6 Healthier with tater tots instead of french lato. And one pub serves nachos Here at Sysco Winnipeg, we’ve from artisanal pizza to Versions of fries, using cheese curds from with vegan cheese, vegan wings made a with to an upscale place a local cheesemaker. Everyone made with cauliflower and a kimchi instead of . that smokes its brisket for 16 Southern Classics grew up on tater tots. Plus, they CHEF MARCUS MEANS vegan chili cheese dog. We’re We meet with a lot of small hours. It’s a one-stop shop for CULINARY CONSULTANT come precooked and frozen, so actually short on the Beyond® establishments, so we show food lovers.” SYSCO ATLANTA they’re a labour saver for chefs.” products in Canada right now 1 The Rise of because A&W is selling the Vegan Junk Food Beyond Burger® and it’s done so That’s Eatertainment! well. Every business review we  Plant-Based BEN WIERSMA The National Restaurant Association predicts that by every trend, there is a countertrend. Look no further CULINARY BUSINESS do now includes some kind of Proteins in Ethnic 2020, 70 per cent of all restaurant meals will be eaten than the latest culinary wave: eatertainment. What is REVIEW SPECIALIST vegan or vegetarian option be- off-premise. But just as television didn’t mean the end it? Think of places that combine great food with some SYSCO EDMONTON cause that’s what our customers Cuisine CHEF BENJAMIN UDAVE of movies, takeout and delivery will soon settle into a kind of experience, whether that means karaoke, film, WATCH “About a year ago, a vegan are demanding. We give them EXECUTIVE CHEF FUTURE subset of—and not a substitute for—dining out. For arcade games or even bowling. cinnamon bun purveyor opened ideas and options.” SYSCO PACIFIC MARKET

10 SYSCOFOODIE WINTER 2019 11 CULINARY TRENDS

Serve the* truffles as an add-on dessert Chocolate Truffles or box them up with Valentine*’s Day a ribbon and offer gets crazy in the them as a gift when kitchen, which makes guests leave. Conquer Valentine’s Day these time-saving speed-scratch It’s no secret that Valentine’s Day is one of per cent picked a location that offered a The truffles shown here are surprisingly truffles the perfect the busiest days of the year for restaurants special menu or promotion. With so many quick and easy to make. Use Baker’s Source sweet treat. across North America. According to the restaurants competing for business on the Fudge Brownie Mix to bake, roll, dip in National Restaurant Association (NRA), big night, what can you do to stand out on melted Sysco Imperial Chocolate Chips, Valentine’s Day is the second-most-popular Valentine’s Day? and top with your favourite decoration. holiday for dining out in the U.S. and Can- While traditional Valentine’s Day dinner This sweet treat is the perfect end to a ada, with Mother’s Day taking the top spot. specials certainly can bring the crowds, romantic dinner. When asked in an NRA poll which factors the holiday presents restaurateurs with Looking for another way to sweeten the they considered most when choosing a the opportunity to curate a distinctive holiday? Try planning a hands-on activity, Valentine’s Day dining destination, 42 per experience for their patrons and think of like teaching guests how to make roman- cent of patrons said they chose to dine at a little ways to make customers feel special. tic-themed cocktails for an extra fee. Do it favourite restaurant—either their own or It’s all in the details, such as greeting guests early before the house gets too busy. You’ll their partner’s. Twenty-one per cent based with a champagne 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 13 chocolate truffles at the end of the meal. when the next special occasion arises.

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

Chocolate* Brownie Truffles; recipe page 26.

12 SYSCOFOODIE WINTER 2019 13 Soup + Sandwich The Ultimate Comfort Combo

n a cold day, a bowl O of soup warms us from the inside out. Thick rich with sea- food, silky bisques with tomato or , a savoury or ramen—soup is the ultimate in . Although they can be light or hearty, soups are always satisfying, especially when paired with a favourite 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).

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

14 SYSCOFOODIE WINTER 2019 15 THE PERFECT DATE SEAFOOD IN THE MIX When we asked seven Sysco chefs from the Soup is a winning dish in the hands of a (below). “I only lightly thicken my chowder, U.S. and Canada for their own original capable chef for many reasons. For one, it and I like to go bold. I use a heavily smoked soup-and-sandwich pairings, they drew is an easy way for operators to introduce , which imparts a really nice flavour upon their backgrounds and regional cui- more seafood onto the menu. Diners who to the .” He also uses a fair amount of TOPPED UP sines, as well as their own ingenuity. Chef might not normally eat fish will order a freshly ground black pepper and other spic- 69% of customers Nate Luce, in the heartland of Minnesota, or seafood stew. Many cus- es to enhance the natural taste of the fish are more willing 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. to purchase soup with an updated BLT made with Toma- their diet, and soup makes it accessible. To go with the chowder, Rivera- that’s topped to-Bacon Jam and Brussels sprout leaves But don’t hide that delicious fish, says Myers has created a classic , with high-quality (left-hand page). Chef Peter Ecker of Sysco Andrew Rivera-Myers, Culinary Consul- freshened up with a bit of basil mayonnaise garnishes. Winnepeg created a Thai-style tomato tant at Sysco Northern New England. He (below). The sandwich is made with chunks —Technomic and coconut bisque (left-hand page) with uses “big chunks of fish, so not only can you of lobster meat mixed with basil pesto on crispy cheese-stuffed , topped with see the seafood, you can also taste it,” he a Baker's Source Split-Top Hot Dog Bun, tempura shrimp for added Asian flair. says of his New England Seafood Chowder and accented with fresh celery leaves.

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

FREE-RANGE CHICKEN AND NEW ENGLAND SEAFOOD WILD RICE SOUP + WINTER BLT WITH CHOWDER + LOBSTER ROLLS TOMATO-BACON JAM WITH BASIL MAYONNAISE Chef Nate Luce, Chef Andrew Rivera-Myers, Sysco Minnesota Sysco Northern New England

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

16 SYSCOFOODIE 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 or chicken for your stock. If instead you'd PORK AND KIMCHI STEW + Chris Szymanski, Culinary Specialist at to garnish, or start with a Sysco Classic prefer to serve something with full-bodied KOREAN STREET TOAST Sysco East Wisconsin, who created a Sweet Soup Base in chicken, beef or vegetable to flavour, add butter or a ham hock at the Potato, Beer & Cheese Bisque and Short speed things along. Soups are a way to let base when sautéing the mirepoix. At the Chef John Williams, Rib Sandwich With Red Wine Pickles (this colourful vegetables shine: think vibrant end, finish with Wholesome Farms Butter Sysco Sacramento & page). “The farmers and blue-collar workers butternut squash and bright peas. But they or Cream, or shave Arrezzio Parmesan Chef Benjamin Udave, of this area appreciate a rich, hot soup or are also an efficient way to use up “ugly” or Cheese on top for added richness. Top with Sysco Los Angeles stew after a long day.” unused vegetable scraps, saving money and a high-quality garnish such as a sprinkling Soup is also a great vehicle for show- avoiding food waste. of fresh herbs and homemade croutons and casing trending ethnic flavours such as When making a rustic stew, you might you've got a delicious meal that always has a Korean kimchi in Chef John Williams' leave the vegetables roughly chopped. place at the table. Pork 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 coloured blender 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.

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

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

18 SYSCOFOODIE WINTER 2019 19 Crispy, golden brown, still warm in the centre. Dipped in sauce or doused with a squeeze of lemon. There you have: Five Sauces to Finish Your Fish Fry  erhaps the best way to enjoy fried fish is by the ocean, where you can smell 1. TURMERIC AIOLI p The right accent The Perfect for any fried fish or a salty breeze and watch the day’s catch seafood. being hauled ashore. But the lack of a sea view doesn’t stop landlocked consumers 2. TAMARIND Fish Fry from ordering plenty of seafood. In fact, CHILE DIPPING SAUCE the lean, healthy protein and omega-3– Works well with packed nutrition of fish and have or calamari. never been more in demand, whether you’re on the docks of Vancouver or in downtown Winnipeg. This is especially 3. AJI AMARILLO DIPPING SAUCE true of irresistible fried fish. Whether Chile paste spices it’s breaded or lightly battered, everyone up this sauce. loves crispy, golden-brown seafood, es- pecially when it is sprinkled with salt and 4. GOCHUJANG pepper and paired with a tangy sauce. 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. Salmon Fish & Chips With Carrot Apple Cherry Slaw; recipe page 30

20 SYSCOFOODIE WINTER 2019 21 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 per cent of quires a three-step process. First execute. If the batter’s too thick, American and British consumers have dip the 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 reci- fans—those who love to pick apart crabs’ crumbs stick to all that. Don’t pe, 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 on the half shell with no chaser. But even patrons who are normally squeamish about our sea-dwelling friends Seafood sales still appreciate the most accessible of sea- increased foods: good old-fashioned fish and chips, as parsley 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 more than 3% on bone china. Though it is usually made gochujang to mayonnaise is also an easy way the light coating and right frying oil. The in 2017. with cod, any firm white fish works well. to make your own sauce. Squeeze a lime or ingredients should shine through and not —Nielsen You can also get creative and follow Sysco 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 flavourful fish—thefritto misto (left-hand page). If you’ve been hesitant to add more halibut when it’s in season, typically from Literally translated as “fried mix,” it is a seafood to your menu, take heart. Proximi- mid-March through early November. delicious combination of seafood and vege- ty to a coast or lake is not a requirement, as Fried fish of any kind, as well as fried tables coated in a light tempura-like batter Sysco distributes its high-quality, exquisite shrimp, fried calamari or fried anything, and fried, then served with a simple sauce Portico Seafood all over the country. And pairs perfectly with Sysco dips and sauces. or just a lemon wedge. You can use octopus, a plate of ever-popular fish and chips or Use them as is or customize to suit your calamari, small fish like fresh sardines and crisp and satisfying fritto misto is a great tastes by adding fresh chopped herbs such chunks of bigger white fish, and vegetables way to start.

FRY-ON® SYSCO IMPERIAL SYSCO CLASSIC This Sysco-exclusive combina- High-performance, high-oleic, This pure canola oil is a great  tion of corn oil and high-oleic low-linolenic, 100 per cent value. Sysco Classic is recom- Fritto Misto canola oil is a top choice canola oil. Can be used in a mended for high-volume kitch- With Turmeric Aioli; for high quality foods. Recom- variety of applications includ- ens where price is a factor. recipe page 31 mended for fine dining. ing frying, baking and .

22 SYSCOFOODIE WINTER 2019 23 OPERATIONS

4 Smart Tips for Going Green For a foodservice operation, becoming more environmentally sustainable and energy efficient doesn’t just feel good—it’s also important for the bottom line. “What you can’t afford is to not go green in some big or small way,” says Michael Oshman, CEO and founder of the Green Restaurant Association, which works with restaurants in both the United States and Canada. “And you can start by stopping: Stop buying plastic straws, stop using paper coverings or washable linens to dress your tables,” he says. You can also start crunching the numbers on some of the top cost-saving trends to see what makes the most sense for you and your restaurant. Here are four resource-saving suggestions. 1. Install low-flow prerinse spray nozzles Swapping out the valve on the prerinse nozzle at your dish station saves water, en- ergy and money. Conventional spray valves consume up to one-third of the water in a including everything from the outdoor Costs vary between $5,000 and $15,000, commercial kitchen; studies show replac- signage to the washrooms, for a savings of depending on how much electrical work is ing just one fixture can save between $115 $1,500 per year. required and the number of stations you and $165 per year in energy and water costs. want to add. You can save between $1,400 and $1,800 3. Install electric-car- per valve over five years in water and energy, charging stations 4. Plant a living wall according to a prerinse spray valve study Electric vehicle sales have grown 214 per Imagine a fresh green garden growing on conducted by the city of Calgary, Alberta. cent since 2017, according to FleetCarma, your restaurant’s dining room wall, and a group that hopes to speed the transition being able to clip fresh herbs to accent the 2. Use LED lighting to electric cars. For example, 14,626 new dishes coming our of your kitchen. Studies Restaurant lighting is pricey, accounting plug-in electric vehicles rolled through Tim show vertical gardens can produce oxy- for 10 to 25 per cent of an operation’s energy Hortons’ drive-throughs between April and gen-rich air and even cut air conditioning costs. LED lighting is about 90 per cent June of 2018. The previous year, only 4,659 costs in the summer. Plus, you might just more efficient, says Peter Stabins, Senior e-cars drove through. save money on herbs and lettuces. Vice President for Canada Energy. Restau- “It’s the same principle as Wi-Fi,” says The average cost of installing a living rants that make the switch, such as the Tin Brian Millar, Communications Advisor wall system, complete with edible plants, Cup Sports Grill in Oakville, Ontario are for Plug’n Drive, a nonprofit that promotes is $195 to $265 per square foot, according saving more than precious energy; they’re e-cars in Toronto. “I’ve stopped specifically to Architek, a Vancouver-based living also saving money. at certain locations because they have architecture technologies company that The Tin Cup Sports Grill replaced 79 charging. I know my car will be charging is dedicated to creating more sustainable lights in its 3,000-square-foot restaurant, for 30 minutes, so I end up buying lunch.” building practices.

WINTER 2019 25

canadian earth plus.indd 1 11/1/18 10:57 AM RECIPES

FOR THE CHARRED LIME CREMA fennel and carrots, and ½ cup minutes. Drain and purée squash In the bowl of a mixer, combine 1 lb. walleye (whitefish fillet) cut 1 tsp. canola oil Heat grill to high heat. Zest the of beets and roasted butternut in a blender with the olive oil un- the brownie mix and water. into ½-inch pieces 1 Tbsp. Wholesome Farms butter 1 English cucumber, peeled and 2 slices white bread limes and reserve the zest. Cut squash. Finish with the daikon til silky smooth; adjust seasoning Using a paddle, mix on low for 30 shaved into ribbons 1 slice American cheese the limes in half and grill, cut sprouts, charred lime crema and with salt and pepper. seconds. Scrape down bowl and Sea salt to taste 1 slice Block and Barrel ham side down, until they have a deep lime wedge. paddle, and mix on low for 30 2 oz. rice wine vinegar 1 tsp. sugar FOR THE TURMERIC OIL 8 chile peppers 1 oz. House Recipe ketchup char. Remove from heat; cool for 5 In a bowl, whisk together the seconds longer. Pour the batter 16 pieces Jade Mountain shrimp Additional cabbage for garnish minutes. In a small bowl, juice the , turmeric and Cajun into greased sheet pans. Bake at tempura, reserved for garnish In a medium bowl, combine the limes into the crema Mexicana, seasoning; set aside. 350 degrees for 25 to 20 minutes. FOR THE WONTON beaten egg and cabbage-carrot CHEESE STICKS add the zest and kosher salt, and FOR THE TURNIP “SCALLOPS” Let the brownies cool. Scoop mix. Season to taste with salt and In a bowl, combine flour with Southwest Grain mix until combined. Chill until Bring a pot of salted water to a 1 ounce of brownie and roll into Pork and pepper. Heat the oil in a saucepan 1 tablespoon of water. Lay out Bowl With Salmon ready to serve. boil. Add turnips and cook un- balls. Place in a cooler for 15 min- Kimchi Stew over medium-high. Place the cab- wonton wrappers and brush with CHEF JASON KNAPP FOR THE BUTTERNUT SQUASH til fork-tender, 30 to 35 minutes. utes to firm. CHEF JOHN WILLIAMS bage mixture in the pan, mak- SYSCO CORPORATE flour–water mix. Place cheese SYSCO SACRAMENTO In a bowl, toss the butternut Remove and set aside until cool. Melt the chocolate chips in mi- ing a square shape to match the SERVES 2 inside each wonton, roll into a SERVES 4 squash, oil, and salt and pepper. Using a ring mould, cut the tur- crowave until smooth. Using a bread. In a separate pan over me- CHARRED LIME CREMA cigar shape and set aside for 2 1 Tbsp. vegetable oil Place on sheet pan and roast at nips to the size of a U/12 . fork, dip brownie balls into melt- dium heat, melt the butter. Add 3 limes Seared Turnip minutes; deep-fry for 2 minutes 10 oz. , cut into ½ cup crema Mexicana 350 degrees until tender, about Heat the oil in a sauté pan over ed chocolate and set on a parch- 2-by-¼-inch slices the bread and toast on both sides. “Scallops” With until wontons are golden brown. ¼ tsp. Sysco Classic kosher salt 35 minutes, tossing the squash medium heat; add turnips and ment- lined sheet pan. 2 cups kimchi, coarsely chopped, To assemble, place the cooked Butternut Sauce To garnish, sprinkle with rock Remove to a pan lined with plus ¼ cup kimchi liquid ROASTED BUTTERNUT SQUASH about halfway through cooking. sauté, brushing with the turmer- ½ tsp. cabbage mixture on the first slice 8 oz. butternut squash, cut into CHEF NEIL JOHNSON sugar or dehydrated berries. Place paper towels. FOR THE BOWL SYSCO MONTANA ic oil, until slightly seared. Cook 3 Tbsp. gochujang of bread; top with the cheese, fol- ½-inch dice in cooler for 15 minutes to firm up. FOR THE TOMATO BISQUE 1 tsp. granulated sugar 3 Tbsp. Arrezzio Imperial olive Blanch the five-grain blend and SERVES 1 the 5 Grain Blend according to lowed by the ham. Sprinkle with In a stockpot, heat 3 ounces of Pinch Sysco Classic kosher salt oil blend drain; hold warm. Heat two sau- BUTTERNUT SAUCE the instructions on the bag. 14 oz. firm tofu, drained, cut in half sugar and finish with a drizzle of Salt and freshly ground black oil over low heat. Add the lemon té pans over medium-high heat. 1 cup vegetable stock Heat the oil in a pan over me- and then into ½-inch slices ketchup. Garnish with crisp cab- pepper to taste 1 cup butternut squash, cut into grass and Thai basil and sauté Daikon sprouts, for garnish In one pan, heat 1 tablespoon of dium heat and sauté the vegeta- bage for added crunch. BOWL ¼-inch dice for 3 minutes until aromatic. Add In a heavy-bottomed saucepan, oil. Add the onion, roasted red ½ tsp. minced fresh ginger bles, cooking the fennel, Brus- 1 cup 5 Grain Blend the Walters Caesar mix, tomato heat the oil over medium heat. 1 Tbsp. plus 2 tsp. Arrezzio pepper and garlic. Sauté until ¼ tsp. turmeric sel sprout leaves and carrots 2 Tbsp. extra virgin olive oil sauce, coconut milk and lime Add the pork belly and sear on Imperial olive oil blend the onion softens, tossing occa- first, followed separately by the 3 Tbsp. yellow onion, diced Salt and freshly ground pepper leaves, raise the heat to medium both sides to render some of the sionally to not burn garlic. Add 1 to taste golden beets and finally the red ½ cup roasted red bell and simmer for 30 to 40 minutes. fat, about 2.5 minutes per side. pepper, diced tablespoon of the salt and 2 tea- beets, so as not to stain the other TURMERIC OIL Heat remaining oil in a pan over Raise heat to high and add the 1 Tbsp. minced garlic spoons of the pepper, combine 2 Tbsp. vegetable oil vegetables. 1 Tbsp. plus 2 tsp. Sysco Classic medium-low heat and cook the kimchi, kimchi liquid, soy sauce, and keep warm. ¼ tsp. turmeric Plate the turnips with the 5 Thai-Style kosher salt ¼ tsp. Sysco Imperial Cajun shrimp and fish for 4 to 5 minutes gochujang, sugar and salt. Stir to 2 tsp. plus ½ tsp. Sysco Imperial In the other sauté pan, heat the Grain Blend and sautéed vegeta- seasoning Tomato Bisque until tender. combine and add 4 cups water. ground pepper remaining 2 teaspoons oil. Add bles next to the turnip scallops 1 cups roasted corn and poblano SEARED TURNIP “SCALLOPS” With Wonton In a bowl, mix the cucumber Bring to a boil, reduce to a simmer the corn blend and beans and on top of the butternut ginger New England chiles 3 turnips, peeled Cheese Sticks ribbons with the sea salt, rice and let cook for 15 minutes. Add 1 cups black beans, drained and sauté until hot. Add remaining Sysco Classic kosher salt sauce. Garnish with toasted pis- CHEF PETER ECKER wine vinegar and chile peppers the tofu and cook 3 minutes Seafood Chowder rinsed salt and pepper, combine and 2 Tbsp. Arrezzio Imperial olive tachios and basil and serve. oil blend SYSCO WINNIPEG and marinate for 10 minutes. longer. Add the sprouts and serve. CHEF ANDREW RIVERA-MYERS SALMON keep warm. ½ cup 5 Grain Blend SERVES 8 SYSCO NORTHERN 2 6-oz. salmon fillets To assemble the bisque, place NEW ENGLAND FOR THE SALMON Fennel, shaved WONTON CHEESE STICKS 1 tsp. turmeric Brussel sprout leaves the cooked fish and shrimp in SERVES 18 1 tsp. Cajun seasoning Season salmon fillets with the 2 Tbsp. all-purpose flour Carrots, cooked and julienned 8 wonton wrappers the bottom of each bowl, place ½ lb. Wholesome Farms butter 2 Tbsp. Arrezzio Imperial olive turmeric and Cajun seasoning. 1 golden beet, cooked and oil blend 4 oz. paneer (Indian cheese), cut the marinated cucumber ribbons 1 lb. Sysco Classic bacon, cut into Heat 2 tablespoons of oil in a sau- thinly sliced into 8 long pieces ½-inch strips 2 red beets, cooked and on top and ladle the coconut GARNISH té pan over medium-high heat. 4 cups diced onion ½ cup fresh radishes, shaved thinly sliced TOMATO BISQUE milk mixture over. Garnish with 2 cups diced celery 1 cup cooked beets, cut into Place salmon fillets in pan. Re- 1 oz. pistachios, toasted 3 oz. plus 2 oz. Arrezzio Imperial lime, Thai basil and tempura cup minced garlic ½-inch dice duce heat to medium. Once the Fresh basil leaves for garnish olive oil blend 1 tsp. crushed red pepper flakes 1 Tbsp. chopped lemon grass shrimp. Serve with fried wonton 1 cup golden beets, wedged salmon is golden brown, turn the FOR THE BUTTERNUT SAUCE ½ cup all-purpose flour ½ cup fennel, shaved Chocolate (use food processor) cheese sticks. 2 cups white wine ½ cup carrots, thinly sliced filets over and cook until desired In a small saucepan, bring veg- 1 Tbsp. chopped Thai basil Korean Street 1 can clam juice Daikon sprouts for garnish doneness, about 4 minutes on etable stock to a low boil. Add Brownie Truffles 1 qt. Walters Caesar mix 1 can chopped ocean clams, 1 qt. Sysco Imperial Toast with juice each side. butternut squash, ginger and CHEF NEIL DOHERTY tomato sauce SYSCO CORPORATE CHEF BENJAMIN UDAVE 1 qt. Wholesome Farms TO GARNISH turmeric and simmer until 1 can Jade Mountain whole milk MAKES 8 DOZEN coconut milk SYSCO LOS ANGELES In two wide-rimmed bowls, place the squash is tender, about 20 SERVES 1 1 qt. Wholesome Farms heavy 6 lb. Fudge Brownie Mix 2 makrut lime leaves cream portions of the sautéed 5 Grain 20 oz. water 1 lb. Portico shrimp (31-40), 2 Wholesome Farms eggs, Blend, black beans and corn-po- 1 cup Sysco Imperial Chocolate thawed, peeled and deveined beaten blano blend. Lay a salmon fillet Chips, melted ½ cup shredded cabbage and Rock sugar to garnish carrot mix across the top. Garnish each Dehydrated strawberries to Salt and freshly ground black bowl with ¼ cup each of radish, garnish pepper to taste

26 SYSCOFOODIE WINTER 2019 27 RECIPES

1 ½ Tbsp. Sysco Classic kosher salt gently, just until the clams open. FOR THE WINTER BLT In a large stockpot over medium FOR THE GREEN CHILE QUESO 2 bay leaves 1 Tbsp. freshly ground black Transfer to a bowl, making sure Spread butter on both sides of the heat, warm the oil. Add the onion, In a heavy saucepot over medi- 1 cup Burgundy cooking wine pepper 2 cups Minor’s reduced chicken 4 cups peeled and diced Sysco to get the seafood pieces on top. Texas toast and toast on a pan or garlic, carrot, celery and jalapeno um-low heat, warm the Queso stock Imperial Russet potatoes Garnish with parsley, chives and flattop grill. Sear the pork belly and sauté until the onions are Seguro, heavy cream and green 1 cup whole stewed tomatoes, 1 ½ lb. Portico 26/30 shrimp, tails microgreens. until golden brown on each side. translucent. Add the oregano, chiles. Stir until the cheese melts. crushed by hand removed ½ lb. Sysco Classic chicken 1 ½ lb. Fresh Portico haddock, cut Place the Brussels sprout leaves cumin, green chiles, plum to- Set aside warm. (Yields 1 gallon.) breast, pulled apart into 1-inch chunks in the fat from the pork belly and matoes, chicken base and adobo FOR THE NAAN QUESADILLAS ½ cup sweet potato, finely diced 1 ½ lb. Portico 10/20 scallops, cook until crisp. To assemble the concentrate, then briefly sauté 1 Tbsp. fresh thyme halved Season beef with granulated gar- ¼ tsp. cayenne pepper 54 fresh littleneck clams sandwich, spread Tomato-Bacon and stir all ingredients together lic and Montreal seasoning 2 Tbsp. Mike’s Hot Honey 6 Tbsp. chopped parsley Free-Range Winter BLT With Jam on one slice of the toast, ar- to dissolve the base. Add 2 quarts and grill over medium-high heat (optional) 6 Tbsp. minced chives Chicken and Wild Tomato-Bacon Jam range the Brussels sprout leaves water and bring to a boil; reduce Salt and freshly ground pepper Mixed microgreens for garnish to desired doneness, or until in- to taste Rice Soup CHEF NATE LUCE and top with the pork belly and and simmer until the flavours ternal temperature reaches 135 Heat the butter in a heavy-bot- SYSCO MINNESOTA In a large stockpot over medium CHEF NATE LUCE the other slice of toast. have melded, 20 to 25 minutes. degrees. Slice the beef against tomed stockpot over medium SERVES 1 heat, cook and render the sau- SYSCO MINNESOTA Fry the corn tortillas in a deep the grain and set aside. Heat the heat. Add the bacon and cook SERVES 8 TOMATO-BACON JAM sage. Toss the 5 Grain Blend, half fryer; remove and let cool slightly. naan on the grill. Warm up the until the fat renders, about 10 Lobster Rolls With 1 qt. Slow Roasted Tomato the okra, corn and leek in olive 1 whole organic, free-range Wedges Crumble the tortillas by hand and refried beans and spread on each minutes. Add the onion and Basil Mayonnaise chicken oil, and roast at 375 degrees until 4 slices Sysco Classic bacon fold into the soup as a thickener. naan. Top the bottom naan with celery and allow to cook until CHEF ANDREW RIVERA-MYERS Sysco Classic kosher salt 2 onions, chopped browned, about 10 minutes. Add SYSCO NORTHERN 2 cups cooked wild rice Fold in the cilantro, and season sliced beef, avocado and green translucent but not browned. ½ cup sugar celery root, rutabaga, turnip, NEW ENGLAND 2 Tbsp. Wholesome Farms ¼ cup light brown sugar with salt and pepper. chile queso, and top with addi- Add the garlic and red pepper SERVES 8 unsalted butter garlic and bay leaves, and sweat 2 Tbsp. apple cider vinegar To serve, place 2 ounces of tional naan to form a quesadil- flakes and allow to lightly toast. 2 leeks, light-green and white 1 tsp. Sysco Classic kosher salt until vegetables are translucent. 2 lb. fresh lobster meat parts only, diced shredded chicken in each bowl; la-style sandwich. Add the flour and stir constantly; ½ cup Sysco Imperial mayon- 1 cup diced carrots WINTER BLT ladle 8 ounces of soup into each Deglaze stockpot with Burgun- the mixture will get a little thick. naise 1 cup diced celery 1 Tbsp. Wholesome Farms dy wine and reduce by half. Add ¼ cup basil pesto bowl and top with the Cotija Continue stirring and cook until 2 Tbsp. Sysco Imperial butter Chicken chicken stock, 4 cups water, Salt and freshly ground black chicken base 2 slices Texas toast Tortilla Soup cheese, corn tortilla strips, avoca- the flour is light brown, approxi- pepper 10 sprigs flat-leaf parsley, plus 4 oz. sous vide pork belly do slices and jalapeno. Serve with roasted vegetables and remain- 16 Baker’s Source hot dog buns CHEF JENNIFER KIMBERLY mately 3 minutes longer. Deglaze more (minced) for garnish Brussels sprout leaves a lime wedge on the side. ing ingredients to the stockpot. Celery leaves for garnish 3 sprigs fresh thyme SYSCO WEST TEXAS with the white wine, stirring, for FOR THE TOMATO-BACON JAM SERVES 20 Let the soup come to a low sim- Tear the lobster into bite-sized 1 bay leaf about 4 minutes, just enough for ½ cup Wholesome Farms heavy Drain oil from the tomatoes (save mer until vegetables are cooked pieces, leaving some big pieces of cup Arrezzio Imperial olive the alcohol to cook out. Add the cream for other uses) and process toma- oil blend through, 8 to 10 minutes. Gar- claw intact. In a large bowl, com- clam juice, chopped clams with First, dry-brine the chicken by toes in a blender or food proces- 1 cup diced onion nish with roasted corn slices and bine the mayonnaise and basil 2 Tbsp chopped garlic their juice, milk, heavy cream, placing it in a sheet pan and coat- sor until they reach a paste-like remaining okra and serve. pesto with the lobster meat and 1 cup diced carrot Gumbo-Style salt and pepper. Stir vigorously to ing it all over with kosher salt. consistency. In a large stainless 1 cup diced celery gently mix. Season to taste with remove clumps. Place it in a cooler, uncovered, for steel pan over medium heat, cook ¼ cup finely diced jalapeno chile, Chicken and salt and pepper. seeds removed Add the potatoes and bring to at least 12 hours. the bacon until the fat renders. To serve, put 2 ounces of the ¼ tsp. oregano Vegetable Soup a rapid boil; then lower the heat Roast the chicken at 375 degrees Dice and set aside. Add onions to ¼ tsp. ground cumin CHEF BRYAN HUDSON lobster mixture on each bun, and simmer until the potatoes for 35 minutes or until the inter- the pan and cook until caramel- 1 cup frozen-and-thawed green SYSCO RALEIGH are tender, about 30 minutes. Re- then top with celery leaves. ized. Add the processed toma- chiles, chopped Buttermilk Naan SERVES 8 nal temp reaches 165 degrees. Re- 2 cups canned plum tomatoes, Quesadillas With move the pot from the heat, add move the skin and finely dice the toes, sugar, brown sugar, vinegar hand-crushed ½ lb. Andouille sausage, cut into the shrimp, haddock and scallops, and salt. Bring the mixture to a 4 Tbsp. Sysco Imperial Green Chile Queso ¼-inch slices meat; reserve in the cooler. Cook 1 cup 5 Grain Blend and stir gently to lightly cook the boil, then lower heat and simmer, chicken base CHEF JENNIFER KIMBERLY the wild rice according to pack- 1 Tbsp. Minor’s adobo ½ lb. okra, halved seafood, about 5 minutes. stirring occasionally, until the SYSCO WEST TEXAS 2 corn cobbettes, sliced into age directions, cool and set aside. concentrate SERVES 1 Grilled Tasso and To serve, place a large sauté processed tomatoes have further 3 corn tortillas, fried ½-inch rounds In a 6-quart pot, heat the butter 1 leek, cut into ¼-inch slices pan over high heat and add 3 of broken down and you get a jam- 1 cup chopped fresh cilantro GREEN CHILE QUESO Pimento Cheese and add the leeks, carrots and Salt and black pepper to taste 5 lb. Queso Seguro ¼ cup Arrezzio Imperial olive oil Sandwich the littleneck clams. Next add 12 celery. Sauté the vegetables until like consistency, about 20 min- 1 qt. Wholesome Farms heavy blend ounces of the chowder. Cover the utes. Add diced bacon and cook TO SERVE cream ½ cup celery root, cut into CHEF BRYAN HUDSON slightly softened. Add 6 cups of 4 Sysco Classic chicken breast ¼-inch dice SYSCO RALEIGH pan, lower the heat to medium for 5 minutes longer. Let cool. 2 cups fresh or frozen-and- cold water along with the chick- halves, cooked and shredded thawed green chiles, ½ cup rutabaga, cut into SERVES 4 and allow the chowder to cook Store in a cooler for up to 7 days. Casa Solana Cotija cheese ¼-inch dice en base, parsley, thyme and bay chopped 1 cup pimento cheese (Yields about 5 cups of jam.) Casa Solana corn tortillas, ½ cup turnip, cut into ¼-inch dice leaf and let simmer for 20 min- julienned and fried BUTTERMILK NAAN QUESADILLAS 1 Tbsp. chopped garlic 1 cup tasso ham, minced utes. Add the diced chicken and Avocado, peeled and sliced 4 oz. beef sirloin flap, seasoned 8 slices Texas toast 4 thin slices fontina cheese wild rice and continue to simmer Jalapeno chiles, finely sliced and grilled Fresh lime, cut into wedges ¼ tsp. Sysco Imperial Montreal ¼ cup clarified butter for 10 minutes longer. Add the steak seasoning cream and simmer for another 2 buttermilk naan 5 minutes. Ladle the soup into 2 oz. Casa Solana refried beans 2 oz. avocado, sliced bowls and garnish with parsley.

28 SYSCOFOODIE WINTER 2019 29 RECIPES

In a mixing bowl, fold together Heat a large, heavy stockpot over SHORT RIB SANDWICH spoon 2 tablespoons of FOR THE SAUCE Remove from the basket and In a bowl, whisk together the pimento cheese and tasso ham. medium heat and add the but- 8 oz. chuck short rib flap liquid over the top. Top the beef In a bowl, combine tartar sauce, place on paper towel; keep warm mayonnaise, turmeric, garlic, 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 malt vinegar and smoked papri- while frying additional items. Ar- lemon juice, salt and pepper. 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 ka. Mix well and chill. range on platter and garnish with TAMARIND CHILE DIPPING SAUCE fontina on each sandwich. Lay per. Gently sweat the vegetables, 1 cup beef broth with the remaining bun, and fried parsley and basil, accompa- 4 oz. tamarind paste 4 oz. mirepoix (onion, carrot, FOR THE FRIES the remaining bread on top. Heat stirring occasionally, until ten- serve immediately. nied with lemons and Turmeric 1 1-inch piece fresh ginger, celery), roughly diced Soak potato shoestrings over- peeled and grated the clarified butter on a der, 7 to 10 minutes. Add thyme 1 sprig fresh thyme night; drain and dry thoroughly. Aioli (see recipe, below). Sprinkle 3 cloves garlic, minced or pan over medium heat. Toast and flour and whisk well to make 2 Tbsp. Sysco Imperial with salt and ground pepper. 3 Tbsp. sugar, plus more to taste mayonnaise Blanch-fry potatoes in a 300- the sandwiches on both sides a roux. Continue to cook, stirring 1 Tbsp. oelek ½ oz. Calabrese peppers, degree deep fryer until limp and Fritto Misto 2 tsp. until the bread is golden brown often, until fragrant and bub- chopped hot. Spread on paper towel-lined Dipping Sauces for 1 tsp. soy sauce and the cheese is melty. Alterna- bly, about 3 minutes longer. One 1 Baker’s Source Classic CHEF NEIL DOHERTY 2 Tbsp. cornstarch Everything brioche bun sheet pans and chill. Raise fryer SYSCO CORPORATE tively, brush a bit of butter on the at a time, slowly whisk the milk, Fried Fish 1 oz. white Cheddar cheese, temperature to 350 degrees. Cook SERVES 4 CHEF NEIL DOHERTY In a medium saucepan over high top and bottom of each sandwich cream and beer in a steady stream, sliced blanched fries in fryer until crisp TEMPURA BATTER SYSCO CORPORATE heat, combine the tamarind and toast in an oven at 400 de- stirring constantly, until all of ¼ oz. Heritage Blend greens and golden brown. Drain briefly 1 cup all-purpose flour AJI AMARILLO DIPPING SAUCE paste, ginger, garlic, sugar, sam- grees for 6 to 8 minutes. the liquid is added. Reduce heat FOR THE PICKLES on paper towels. Season to taste. ½ cup cornstarch 2 green onions, white and green bal oelek, fish sauce, soy sauce, to medium-low. Add the sweet In a saucepan over medium-high 2 Tbsp. baking soda parts, chopped Salmon Fish and FOR THE FISH AND BATTER ½ tsp. Sysco Imperial Cajun and 4 tablespoons cold water and potato, paprika, brown sugar and heat, bring the vinegar, red wine, 2 Tbsp. aji amarillo paste Chips With Carrot Dry fish thoroughly and chill. seasoning ½ cup Sysco Imperial mayon- bring to a boil. Reduce heat to allspice and bring to a simmer, sugar and salt to a boil. Whisk 2 cups chilled club soda Place cornstarch in a pie pan naise low and let simmer for 5 minutes, whisking occasionally. Cook until well to dissolve the sugar. Add Apple Cherry Slaw ¼ cup Wholesome Farms and set aside. In a large mix- FRITTO MISTO stirring frequently. In a small the sweet potatoes are soft and shallots and radishes and lower CHEF GREG MEEKER Vegetable oil for frying sour cream SYSCO SEATTLE ing bowl, whisk together flour, ¼ cup queso fresco bowl, combine the cornstarch the soup has thickened slightly, 15 the heat to a simmer. As soon as 4 artichoke hearts SERVES 4 baking powder, salt and Cajun 4 carrot sticks, cut into ¼-inch Juice of 1 lime with 2 tablespoons water to make minutes longer. the mixture reaches a simmer, re- Salt and freshly ground black CARROT APPLE CHERRY SLAW seasoning. Slowly add beer to batons a slurry. When the cornstarch Remove the pot from the heat move from the heat and allow to 2 slices avocado pepper 4 cups Sysco Imperial carrot the dry mixture, whisking un- mixture is smooth, whisk into and, using an immersion blender, cool to room temperature. Place matchsticks 4 onion rings Put the green onions, aji amarillo til batter is completely smooth. 4 zucchini sticks the tamarind sauce, continuing slowly add the shredded cheese. in an airtight container in the 4 oz. dried cherries, roughly paste, mayonnaise, sour cream, Sweet Potato, Beer chopped (Add water if necessary to make 4 broccoli florets to whisk until the sauce thickens, Purée well until completely cooler at least overnight and up 4 mushrooms queso fresco and lime juice into and Cheese Bisque 1 Sysco Imperial Granny Smith a crepe batter-like consistency.) about 1 minute. Remove the pan smooth and thickened. Check to 1 week. (Yields 2 quarts.) apple, finely diced 6 21-25 Portico shrimp, peeled the container of a blender and CHEF CHRIS SZYMANSKI Place in cooler to chill for 15 to 20 and deveined from the heat and let the sauce seasoning and adjust with salt ¼ cup fresh lime juice process until the mixture is SYSCO EASTERN WISCONSIN FOR THE SHORT RIB SANDWICH ¼ cup Mike’s Hot Honey minutes. 4 oz. calamari tubes cool. Before serving, taste and ad- SERVES 64 and pepper. Ladle the soup into and tentacles smooth and creamy. Season the Preheat oven to 325 degrees. Sea- 2 tsp. Sysco Classic kosher salt Dredge each piece of fish in just the seasoning, adding more bowls and garnish with fried 2 oz. whitefish, cubed sauce with salt and pepper to 1 lb. Wholesome Farms butter son beef liberally with salt and TARTAR SAUCE cornstarch, then dip one strip 6 in the shell sugar if necessary to balance the 1 lb. onion, finely diced sweet potatoes, wild mushrooms pepper. In a sauté pan over medi- 1 cup Sysco Imperial tartar sauce taste. Chill until ready to serve. tartness of the tamarind. 8 oz. carrot, finely diced at a time in batter, coating com- GARNISH and chives. um-high heat, warm the vegeta- 1 Tbsp. malt vinegar GOCHUJANG MAYO 8 oz. celery, finely diced 2 tsp. Sysco Imperial McCormick pletely and gently shaking off ¼ cup parsley, fried without RED CURRY SHRIMP SAUCE Salt and white pepper to taste ble oil. Add the beef and sear well, batter ½ cup Sysco Imperial mayon- ½ cup Sysco Imperial smoked paprika excess batter. Ease each piece naise 3 Tbsp. fresh thyme, chopped then move to a separate heavy ¼ cup basil leaves, fried without mayonnaise 6 oz. all-purpose flour FRENCH FRIES into the fryer, wiggling back and batter, 1 Tbsp. gochujang ¼ cup House Recipe ketchup 2 qt. Wholesome Farms baking dish with beef broth, 2 Sysco Imperial Russet potato, forth. Shake the fry basket gently Whole lemons, cut into 1 tsp. soy sauce 2 Tbsp. finely minced lemon grass Juice of 1 lime whole milk mirepoix and thyme. Cover tight- shoestring cut to prevent fish from sticking to wedges 2 tsp. Thai red curry paste 2 qt. Wholesome Farms heavy Salt and freshly ground black 1 Tbsp. sugar Juice of 1 lime ly and braise in oven until fork- FISH AND BATTER bottom. Cook the fish until gold- cream pepper In a bowl, whisk together mayon- 1 tsp. Sysco Classic kosher salt 2 qt. Marzen-style lager or tender, 3 to 3½ hours. Remove 12 oz. salmon, skinned and cut into en brown, and internal tempera- 1 tsp. freshly ground black 1 oz. strips FOR THE TEMPURA BATTER naise, gochujang, soy sauce, lime brown ale beef from the oven and allow to ture reaches 145 degrees, turning pepper 5 lb. frozen peeled and diced 1 cup Sysco Classic cornstarch Sieve the flour, cornstarch and juice and sugar. rest, covered, for 20 minutes. In 4 cups all-purpose flour frequently to create even brown- In a bowl, whisk together the sweet potato baking soda together into a mix- 4 Tbsp. ground seed a bowl, combine the mayonnaise 2 Tbsp. Sysco Classic baking ing. Move fish from fryer onto TURMERIC AIOLI mayonnaise, ketchup, lemon powder ing bowl; add the Cajun season- ½ cup Sysco Imperial mayon- 2 Tbsp. Sysco Imperial Short Rib and chopped Calabrese peppers, plate covered with paper towels. grass, curry paste, lime juice, salt McCormick smoked paprika 2 tsp. Sysco Classic kosher salt ing, then slowly whisk in cold naise and season with salt and pepper. 1 tsp. Sysco Imperial Cajun sea- Serve fish with slaw and fries, 1 tsp. turmeric powder and pepper until smooth. 8 oz. light brown sugar Sandwich With club soda until the mixture takes 1½ Tbsp. ground allspice Red Wine Pickles To assemble the sandwich, split soning topped with tartar sauce. 1 clove garlic, finely chopped 4 lb. fontina cheese, shredded and toast the brioche bun and 16 oz. Pilsner beer on a crepe batter–like consisten- Juice of 1 lemon CHEF CHRIS SZYMANSKI ½ tsp. Sysco Classic kosher salt 2 lb. shredded Cheddar Jack place 1 tablespoon of Calabrese FOR THE SLAW cy. Keep chilled. cheese SYSCO EASTERN WISCONSIN ¼ tsp. freshly ground black SERVES 1 pepper mayo on each side. Place In a mixing bowl, combine car- FOR THE FRITTO MISTO pepper GARNISH ½ oz. diced seasoned sweet RED WINE PICKLES the cheddar on the bun and top rots, cherries and apple. In a sep- Heat frying oil to 375 degrees. potato, fried 2 cups red wine vinegar with braised short rib. Gently arate bowl, combine lime juice, Dip the items in batter (first the 1 oz. wild mushrooms, roasted 1 cup pinot noir or merlot honey and salt and mix well. Pour veggies, followed by the seafood) and sliced 2 cups granulated sugar Chives, thinly sliced 2 Tbsp. Sysco Classic kosher salt dressing over carrot mixture and and let excess drip off, hold in oil 1 lb. shallots, julienned toss until well combined. Set and wiggle, then release (this will

1 lb. radishes, sliced aside in a cooler. help each item to not stick to the basket). Fry till crispy and golden.

30 SYSCOFOODIE WINTER 2019 31 DRIVER PROFILE

Omar Albanna Eight Years Driving for Sysco Edmonton

Q: What do you like most Describe the relationship you Tell us something fun, weird stress of the job and keeps me in about working for Sysco? have with your customers. or funny that has happened to a positive state of mind. A: I really like working inde- The relationships are amazing! you while working as a driver. pendently and running my When I hear feedback from One time I split my pants What is your go-to meal or own business. I have a great my customers that I’m the best wide open when getting beverage when on the road? partnership with Sysco, helping driver they’ve had, it makes it into the trailer. It was pretty I don’t like to eat anything too our customers to succeed. all worth it. embarrassing! heavy while working. Things like Danishes and coffee help What is the most rewarding What kind of obstacles do you If you weren’t driving for Sys- keep me energized. aspect of your job? encounter that affect your job co, what would you be doing? Working with our customers. during an average day? I would be learning another Out of your Sysco customers, I build great relationships Rehandling cases that are not language, like French. I already do you have a favourite dish or with them—and I also keep efficiently positioned on the speak Arabic, and I’m fluent in meal that they make? physically fit. load can sometimes extend English as a second language. Sorrentino’s has great pasta, my workday. I appreciate I studied French in university, and The Cheesecake Cafe has Describe how you help all the support I am getting and I’m working on improving amazing ice cream cheesecake! customers solve problems. from my supervisors to help my fluency. I always try to be as helpful as correct those challenges, and Are Canadians good drivers? possible to make the customer I’m encouraged by the efforts While driving, what music or Very good! I’ve travelled all happy. I also ask questions I see the company making to podcast do you listen to? over—drivers in Edmonton are about what I can do to help improve our systems and make I often listen to Yanni. The much better than in the United improve their experience. the process better. music takes my mind off the States, Turkey or Saudi Arabia.

32 SYSCOFOODIE

dessert holdings.indd 1 10/29/18 1:31 PM bun n roll.indd 1 10/31/18 8:39 AM