Introducing Jeff “the Chef” Garcia

Issue 27 For the Love of Food Summer 2012 Letter from the Editor Table of Contents This Summer, Explore the World from your Kitchen May this issue greet you with sunny skies and a Foodiefest 2012 Revisted...... 3 relaxing drink in hand. Break out the popcorn. This is our summer block-buster issue, “Around the World Around the World in 80 Ways ...... 4-10 in 80 Ways”. Think of Jules Verne meets Indiana Jones on a Culinary Crusade. Dr. Jones globe-trekking Jeff “The Chef” Garcia...... 12 his way around the world, exploring some of the Recipe: Pomegranate Miso Glazed Salmon. . . 14 most exotic flavors the earth has to offer. Taste buds greeting foreign dignitaries of herb and spice. No Recipe: Grilled Gladiator (aka Swordfish) Nazi’s this time, just the limits of your own imagination. with a Cucumber Salsa...... 14 I teamed up with Chefs Kenny Morgan and Jeff Garcia Recipe: Scratch Chocolate Mousse ...... 14 to compile a list of 80 international ingredients that will spice up your local menu. Social Media: What’s the Big Deal?...... 16 Meet Jeff “The Chef” Garcia as he joins the culinary Pears! “Power to the Pantry”...... 19 team at Sysco. Jeff steps to the plate with an impressive 4 Mango Salsa Recipes background of kitchen know-how from international by Chef Kenny Morgan...... 23 cuisine to the best pastries this side of France. Jeff’s background is the ultimate complement to Chef Kenny Advertisers Index Morgan skills, creating the wonder-duo of food. Chef Advance Barbur ...... 11 Heritage Bag ...... 11 Garcia shares some recipes and awaits you on your Advance Pierre ...... 15 Hoffmaster ...... 16 next visit to our test kitchens. Alpenrose ...... 19 Hormel ...... BC Azar ...... 13 Hot Schedules ...... 23 We revisit Sysco’s Foodiefest from May 16th with a Basic American Foods . . 15. International Paper . . . . . 22 recap on the winners of “The Best in the NW BBQ Blue Bunny ...... 22 Lamb Weston ...... 20 Invitational”, the brewer’s “Seasonal Summer Beer” Brakebush ...... 21 McNairn Packaging . . . . 21 competition and the eating competitions. Coleman Natural ...... 18 McCain Foods ...... 11 ConAgra Foods ...... 11 Red Gold/House Recipe . . . 22 Enjoy the summer and remember that every Sysco Country Home Bakers . . 18. Resers ...... 18 delivery is like a farmer’s market at your door. Darigold ...... 18. Sara Lee ...... 21 Explore, indulge, and create with the bounty of local Duro Bag ...... 13 SCA ...... 20 foods and a world of flavor at your fingertips. Foster Farms ...... 13 Sun Rich ...... 13 Fulton Meats ...... 22 Sunny Fresh ...... 15 Cheers! Georgia Pacific ...... 15 Ventura Foods ...... 19 Harry’s ...... 21 Zenner’s ...... 20

Erik Brock Sysco Portland T 503.682.6548 | F 503.582.4121 [email protected] [email protected] Facebook: Foodie Cooks SENIOR EDITOR CONTACT US Erik Brock PO Box 527 Wilsonville, OR 97070 CONTRIBUTORS 800.776.8904 Chef Kenny Morgan SyscoPortland.com Recipe Contest Sally Regier [email protected] Send in your favorite recipe and if selected you could win Garett Smith facebook/foodie101 fabulous Foodie merchandise. [email protected] Jeff “The Chef” Garcia Caleb O’Halloran

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 2 Foodiefest 2012 Revisted

Sysco’s Foodiefest on May 16th brought in warm weath- er, tons of great local food, beer, and music and special host, Erik Estrada. The day was filled with over 300 exhibitors and competitions of BBQ, beer, and eating. This year’s event took place under 60,000 sq ft of tents on Sysco’s Wilsonville cam- pus. A huge thank you goes out to the thousands of custom- ers that attended our show and tasted the local flavor. Best in the NW Foodiefest Competitions BBQ Invitational Boss Hawg’s BBQ Express Best in the NW BBQ Invitational Junction City Tri-Tip Challenge Boss Hawg’s BBQ Express of Junction City Runners Up – Fishwife & Sylvan Steakhouse Best Seasonal Summer Brew Gilgamesh Brewing with their DJ Jazzy Hef An American style Hefeweizen brewed with Organic ingredients and a generous amount of Jasmine Tea. A light bodied brew with a hazy shade of sunshine and pleasant jasmine aroma. IBU: 9 | ABV: 5.4% Runners Up – Kona Brewing & Full Sail Brewing Best Seasonal Summer Brew Eating Competitions Gilgamesh Brewing with BBQ Sliders – Sponsored by Cattlemen’s BBQ and their DJ Jazzy Hef Fulton Provisions Winner – David Coats of Cinetopia. Downing 7 Sliders in 5 Minutes RedHot Chicken – Sponsored by Frank’s RedHot Sauce and Tyson’s Sysco Signature Chicken Winners – Allen Fullerton of Subtera and Darell Folk of OCCI. Both downing 4.25 lbs of poultry and Frank’s RedHot Sauce

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 3 Around the World in 80 Ways 80 International Ingredients to Spice up your Local Menu Allspice 4 Central America $ Allspice is one of the most important ingredients of Caribbean cuisine. It is used in Caribbean jerk seasoning (the wood is used to smoke jerk in Jamaica, although the spice is a good substitute), in moles, and in pickling; it is also an ingredient in commercial preparations and curry powders. Allspice is also indispensable in , particularly in the Levant, where it is used to flavor a variety of and meat dishes. 5228275 Chef Kenny Morgan, Jeff “The Chef” Garcia, and Foodie Editor, Erik Brock Bhutanese Red Rice Bhutan Our story starts at least 500 years before Marco Polo was a visually deprived aquatic 5 $$ sport. Chefs and their subjects grew restless in their little corners of the world and Whole grain red rice grown at 8,000 feet in the as they say, “the customer is always right”, so global exploration set sail for new Himalayan Kingdom of Bhutan and irrigated spices and ingredients. Nutmeg was once more valuable than gold! Fast-forward with 1,000 year old glacial water rich in trace to present day and you can have just about anything from anywhere in the world minerals producing an earthy, nutty flavor, soft delivered to your front steps the next day. texture and beautiful russet color. *4528485 Local menus are very popular in the NW. They feature the best of what is in our local Bitter Melon fields, waters and gardens. Sometimes these dishes need something more than just Asia $ a pinch of salt to deliver the wow to the dining public. With that in mind, I sat down 6 with Sysco’s kitchen crusaders, Chef Kenny Morgan and Jeff “The Chef” Garcia, Also referred to as a balsam pear, this fruit to compile a short list of 80 flavoring ingredients that add quite a punch to your resembles a cucumber with kitchen’s arsenal. a bumpy skin and is used as a vegetable in Chinese We detailed the ingredient with its original place of origin, a cost scale of $-$$$, cooking. When first picked, and the Sysco item number. Special order items are denoted with an asterisk. Many the bitter melon is yellow-green items have been added to SupplieOnTheFly.com. Please join our Sysco Foodie and has a delicate, sour flavor. As it ripens it turns Facebook page and let us know what are your Top 5 Flavoring Ingredients. yellow-orange and becomes bitter and acrid, which is how many people prefer it. Chinese bit- Achiote Paste Agave nectars are sold in light, amber, dark, ter melon ranges from 6 to 10 inches long; Indian and raw varieties. Light agave nectar has a mild, bitter melon is about half that size. Chinese bitter 1 Mexico $ almost neutral flavor, and is therefore sometimes melon is available year-round in most Asian markets and some supermarkets. It can also be The slightly musky-flavored seed of the annatto tree used in delicate-tasting dishes and beverages. purchased canned or dried. The Indian variety is available whole or ground in East Indian, Spanish Amber agave nectar has a medium-intensity can sometimes be found in Indian markets. and Latin American markets. Buy whole seeds when caramel flavor, and is therefore used in dishes and *1468099 they’re a rusty red color; brown seeds are old and drinks with stronger flavors. Dark agave nectar flavorless. Achiote seed is also called annatto which, has stronger caramel notes, and imparts a distinct Caraway in its paste and powder form, is used in the United flavor to dishes, such as some desserts, poultry, Native to Western Asia, Europe States to color butter, margarine, cheese and smoked meat, and seafood dishes. Both amber and dark 7 fish. 5853775 agave nectar are sometimes used “straight out of and Northern Africa $ Agave Nectar the bottle” as a topping for , waffles and The fruits, usually used whole, French toast. The dark version is unfiltered and have a pungent, -like flavor 2 Mexico $$ therefore contains a higher concentration of the and aroma that comes from es- agave plant’s minerals. Raw agave nectar also has a Agave nectar is 1.4 to 1.6 times sweeter than sential oils, mostly carvone and mild, neutral taste. 0917066Light *6762128Dark . Agave nectar is often substituted for sugar limonene. They are used as a spice or honey in recipes. Agave is commonly used as Aji Amarillo Chile in breads, especially rye bread. a Vegan alternative to honey in cooking. Because Peru Caraway is also used in desserts, liquors, casse- it dissolves quickly, it can be used as a sweetener 3 $$ roles, curry and other foods. It is more commonly for cold beverages such as iced tea. It is added to A light yellow pepper with medium heat and a fruity found in European cuisine. For example, it is *0637355 dry some breakfast cereals as a binding agent. flavor. Add to , , and more. Continued on page 5 Jeff “The Chef” Garcia, Corporate Chef/Culinary Specialist “My List Stems from My Home Pantry, My Love for Simple Ingredients, and My Passion for Home Cooking”

Wine Pure Pomegranate Juice Beer Pickled anything… almost! Finishing Salts “Sometimes I put “An awesome super food that can “Adds Bubbles and Flavor “Boost my dishes “It’s a Passion… Finishing it in the food. swing sweet and savory!” where its least expected.” with a touch of Zing.” with a touch of exotic Salt!” MY TOP MY TOP 5

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 4 Continued from page 4 with other sweet spices like nutmeg and cinnamon. commonly used in British caraway seed cake Sri Lanka $ In Europe, cloves are also a common ingredient and is also added to sauerkraut. It is also used to 11 in Christmas seasonal dishes such as Mulled wine. add flavor to cheeses such as bondost, pultost, It is princi- *5299049whl 5228655grnd n¯kkelost and havarti. Akvavit and several li- pally employed queurs are made with caraway. In Middle Eastern in cookery as a Curry cuisine, caraway pudding is a popular dessert condiment and India & Morocco $ flavoring mate- 13 during Ramadan. 5228432 rial. It is used in the preparation of chocolate, From the southern Indian word kari, meaning Cardamom especially in Mexico, which is the main importer “sauce,” comes this catch-all term that is used to Indian, Nepal, and Bhutan $$ of true cinnamon. It is also used in many des- refer to any number of hot, spicy, -based 8 sert recipes, such as , doughnuts, and dishes of East Indian origin. Curry powder is an Cardamom has a strong, unique taste, with an cinnamon buns as well as spicy candies, tea, hot integral ingredient in all curries. Curry powder intensely aromatic, resinous cocoa, and liqueurs. True cinnamon, rather than is characterized by a strong, earthy flavor, which fragrance. Black cardamom cassia, is more suitable for use in sweet dishes. In contains some green, grassy notes. It’s flavor and has a distinctly more Smokey, the Middle East, it is often used in savory dishes aroma are strong and slightly bitter. 5228747 though not bitter, aroma with a of chicken and lamb. In the United States, cin- coolness some consider similar to mint. namon and sugar are often used to flavor cereals, Dates Green cardamom is one of the most expensive bread-based dishes, and fruits, especially apples; 14 Persian Gulf $$ spices by weight, but little is needed to impart a cinnamon-sugar mixture is even sold separately Dates can also be chopped and used in a range the flavor. Cardamom is best stored in pod form for such purposes. Cinnamon can also be used in of sweet and savory dishes, from tajines (tagines) because once the seeds are exposed or ground they pickling. Cinnamon bark is one of the few spices in Morocco to puddings, ka’ak (types of Arab quickly lose their flavor. However, high-quality that can be consumed directly. Cinnamon powder cookies) and other dessert items. Date bread, a ground cardamom is often more readily (and has long been an important spice in Persian cui- type of cake, is very popular in the United States, cheaply) available and is an acceptable substitute. sine, used in a variety of thick soups, drinks, and especially around holidays. Dates are also processed For recipes requiring whole cardamom pods, a sweets. It is often mixed with rosewater or other into cubes, paste called “’ajwa”, spread, date syrup generally accepted equivalent is 10 pods equals spices to make a cinnamon-based curry powder or “honey” called “dibs” or “rub” in Libya, powder 1 1/2 teaspoons of ground cardamom. for stews or just sprinkled on sweet treats. It is (date sugar), vinegar or alcohol. *3886157 also used in for both sweet and It is a common ingredient in Indian cooking savory dishes. 6639512 and is often used in baking in Nordic countries, De Arbol Chile such as in the Finnish sweet bread pulla or in Cloves 15 Mexico $$ the Scandinavian bread Julekake. In the Middle Maluku Islands $ Long, thin, and hot. Shaped like a bird’s beak and East, green cardamom powder is used as a spice 12 similar to a . Popular in Cajun and for sweet dishes as well as traditional flavoring Cloves can be used in cooking Asian recipes. Hot. *0634097 in coffee and tea. Cardamom pods are ground either whole or in a ground together with coffee beans to produce a powdered form, but they are used spar- Dragon Fruit mixture of the two, which is boiled with water to ingly because they have an South America $$$ make coffee. Cardamom is used in some extent in extremely strong flavor. 16 savory dishes. *5298068whl *7705338grnd This member of the cactus Cloves have historically been used in family is native to Central Chinese Five-Spice (both North Indian and South Indian). In North and South America. The Indian cuisine, it is used in almost all rich or spicy dragon fruit is shaped like a 9 China $ dishes as an ingredient of a mix named garam ma- hand grenade and has a skin Used extensively in Chi- sala, along with other spices, although it is not an that ranges in color from nese cooking, this pungent everyday ingredient for home cuisine, nor is it used yellow to shocking pink, depending on the variety. mixture of five ground in summer very often. In the Maharashtra region The tips of the pliable, downward-curving spines spices usually consists of India it is used sparingly for sweet or spicy dish- that cover the fruit are lime green. Pink dragon of equal parts of cinna- es, but rarely in everyday cuisine. In south Indian fruit have pink flesh, whereas that of the yellow mon, cloves, fennel seed, cuisine, it is used extensively in biryani along with variety is off-white in color. The flesh of both is star anise and Szechuan “cloves dish” (similar to , but with the addition juicy, if somewhat grainy, with myriad tiny edible peppercorns. Prepackaged five-spice powder is of other spices), and it is normally added whole to seeds and a flavor reminiscent of kiwis and grapes. available in Asian markets and most supermar- enhance the presentation and flavor of the rice. Dragon fruit (also called pitaya) are available from kets. 5298561 In Mexican cuisine, cloves are best known as cla- August to December. Choose a fruit without Chipotle (Meco) vos de olor, and often used together with blemishes that gives slightly to palm pressure. and cinnamon. Refrigerate ripe dragon fruit in a plastic bag for Mexico $$ 10 In Vietnamese cuisine, cloves are often used to up to 5 days. Halve, then cut away skin with a ”The” chipotle pepper. Sometimes referred to as season the of . paring knife and use the fruit in desserts or . “Café Chipotle”. This is a smoked jalapeno and Dragon fruit may also simply be cut in half and In American cooking, it is often used in sweet this variety brings the heat. *0616870dry the flesh scooped out with a spoon.*3850286 breads such as pumpkin or zucchini bread along Continued on page 6 Chef Kenny Morgan “I like to explore the combination of exotic flavors, like you find in Thai cuisine. I feel like a mad scientist in the kitchen at times.”

Smoked Salts Thai Chilies Lime Green Curry “Because everyone has “Raw, sliced and diced no matter “From salads to dessert “Adds a nice savory flavor.” “Sweet, hot, sour and salty to have a finishing move.” what you do, they are always tasty.” it’s my main squeeze.” what more can you ask for.” MY TOP MY TOP 5

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 5 Continued from page 5 water before using in most dishes. Presoaking isn’t necessary when they’re added to soups. They can Epazote 21 Middle East $$ also be deep-fried. Thicker varieties, most popular Mexico $$ Freekeh has several nu- in China’s northeast, are used in stir fries as well 17 *5449592 as cold -like dishes. Although this is a relatively tritional attributes that new herb to many American are superior to com- parable cereal foods. Goji Berry cooks, epazote has been used in Tibet Mexico for cooking and medicinal Some people consider 25 $$ purposes for thousands of years. it a superfood. Freekeh Dried goji berries taste like a combination of Epazote has a powerful flavor is higher in protein compared to couscous and raisins and dried cranberries with a slight nutty similar to licorice and can be used appreciably higher compared to white rice. It quality. This berry is most often found as juice, in bean dishes as well as eggs, burritos, rice, soups compares well to other healthy grains such as typically blended with other fruit juices; some- and stews, salad, quesadillas, and meat dishes. quinoa and farro. Freekeh has at least four times times dried berry bits are embedded in energy There is one way that epazote may improve your as much fibre as some other comparable grains, bars. Known outside of the US as wolfberries. bean dishes beyond flavor: It’s known in Mexico and consists mostly of insoluble fibre. It also has *6761938 for helping to diffuse the gas-inducing effect of a low glycemic index so is suitable for managing beans. *8409352 crushed diabetes. In Syria the freekeh is usually prepared Gonghoraj Lemon with lamb, , butter, , , India $$ Fennel Pollen cinnamon, cumin and salt. *0969651 26 Mediterranean The perfumey fragrance from this north-eastern 18 $$ Galangal lemon can convert the simplest dish into a stun- Referred to as “Culinary Fairy 22 Indonesia $$ ner. Infuse it in a little vodka, or try a sorbet with Dust” by the Wall Street Journal. it. A lemon tart with some zest and juice from In its raw form, galangals have a stronger taste Seasoned chefs will often say that the gondhoraj can give key lime pies a run for its than common . They are available as a there’s no such thing as a shortcut money. whole rhizome, cut or powdered. The whole fresh in cooking. Mention fennel pollen, the potent rhizome is very hard, and slicing it requires a granules harvested from the buds of flowering Habanero Chili sharp knife. A mixture of galangal and lime juice fennel plants, and they may make an exception. Cuba is used as a tonic in parts of Southeast Asia. The 27 Try this on pork, poultry, and salmon. *6310803 rhizomes are used in various Asian cuisines (for The habanero’s heat, its Fenugreek example in Thai and Lao tom yum and tom kha fruity, citrus-like flavor, Middle East gai soups. *6226104 and its floral aroma have 19 $$ made it a popular ingredi- Fenugreek has three culinary Ginger ent in hot sauces and spicy foods. Habaneros are uses: as a herb (dried or fresh 23 South Asia $ sometimes placed in tequila or mezcal bottles, leaves), as a spice (seeds), and particularly in Mexico, for a period ranging from Tons of uses from drinks like as a vegetable (fresh leaves, several days to several weeks, to make a spiced ginger beer to candy. Mature sprouts, and microgreens). version of the drink. Habaneros are an integral ginger roots are fibrous and part of Yucatecan food. Habanero chilies ac- The distinctive cuboid-shaped, yellow-to-amber nearly dry. The juice from old company most dishes in Yucat·n, either in solid colored fenugreek seeds are frequently encoun- ginger roots is extremely potent and is often used or purée/salsa form. WARNING: Use gloves and tered in the cuisines of the Indian subcontinent. as a spice in Indian recipes, and is a quintessen- avoid eye contact. 6429450-1 lb 2096659-10 lb The seeds are used in the preparation of pickles, tial ingredient of Chinese, Korean, Japanese and vegetable dishes, daals, and spice mixes, such as many South Asian cuisines for flavoring dishes Herbs de Provence panch phoron and sambar powder. Fenugreek such as seafood or goat meat and vegetarian cui- France $ seeds are used both whole and in powdered form sine. Fresh ginger can be substituted for ground 28 and are often roasted to reduce their bitterness ginger at a ratio of 6 to 1, although the flavors Herbs de Provence (also called Herbs of Provence) and enhance their flavor. of fresh and dried ginger are somewhat different. is a blend of five or six herbs reminiscent of Fenugreek is also used as a vegetable. Fresh Powdered dry ginger root is typically used as a France’s sunny Provence region. The herbs includ- fenugreek leaves are an ingredient in some Indian flavoring for recipes such as , cookies, ed in the blend vary by brand but usually include curries. The sprouted seeds and microgreens are crackers and cakes, ginger ale, and ginger beer. thyme, basil, savory, fennel, marjoram, rosemary, used in salads. *9012899 grnd *7542349 leaves 1008770 and/or lavender. When you buy it in a blend, the *6305569 seed individual herbs are already in balanced amounts Glass Noodles ready to inspire flavorful and convenient cooking. Forbidden Rice 24 China $$ This sweet and fragrant aromatic herb blend adds 20 Manipur $$ Also called bean threads and cellophane noodles, depth and complexity to your hot dishes. It can be used as a rub on roast, meats, and fish and The Emperor’s exclusive grain. An heirloom these gossamer, translucent threads are not really works great on the grill. It can be added to mari- rice that is prized for its roasted, nutty flavor, noodles in the traditional sense, but are made nades, sprinkled into sautés, omelets, vegetable deep purple color, and high nutritional value. from the starch of green mung beans. Sold dried, 6174999 *6353215organic cellophane noodles must be soaked briefly in hot dishes, sauces, and soups. Continued on page 7 Foodie Editor, Erik Brock “My list stays primarily south of the border, with my love of Hispanic cuisines.”

Serano & New Sea Salt Fresca Cilantro Curry Mexico Green Chilies “From margaritas to “This low-cal grapefruit “Adds the perfect finishing “The exotic scent and taste of “Flavor & Heat! Raw or roasted, ribeyes, it’s the best dance soda is the signature touch flavor and aroma to so this spice is the passport to so MY TOP MY TOP 5 they deliver the 1-2 punch.” partner for the pallet.” in my ëritas & ceviche.” many hot and cold dishes.” many of my favorite sauces.”

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 6 Continued from page 6 Lingonberry Major Grey’s Honey 34 Scandinavia $$ 38 India $$ 29 Valencia, Spain (first hunted) $$ This tiny cowberry A type of chutney, reputedly created by a 19th The main uses of honey (a member of the century British Army officer of the same name, are in cooking, baking, as a cranberry fam- who presumably lived in Colonial India. Its char- spread on bread, and as an ily) grows wild in acteristic ingredients are mango, raisins, vinegar, addition to various bever- the mountainous lime juice, onion, tamarind extract (occasionally), 5034368 ages, such as tea, and as a regions of Scan- sweetening and spices. sweetener in some commer- dinavia, Russia, Mexican Chocolate cial beverages. 5611652 Canada and–in the United States–Maine. The tart red berries are available fresh only in the regions 39 Mexico $$ where they’re grown. They can be purchased as Jackfruit Flavored with cinnamon, almonds and vanilla, sweet sauces or preserves, however, they also make Southeast Asia $$ this sweet chocolate is available in Latin markets 30 excellent accompaniments for pancakes, crÍpes, and some supermarkets. Mexican chocolate has a Jackfruit is a common fruit for Asia and Australia puddings, etc. 578807 and considered as one of the largest tree borne much grainier texture than other chocolates. It’s fruit in the world. The juicy pulp around the Lobster Mushrooms used in the preparation of a Mexican hot choco- seeds have a taste similar to pineapple, but milder. North America late drink and certain Mexican specialties such as 35 $$ mole poblano (see mole), a chile- sauce Apart from canned jackfruit, it is also available as sweet chips. The wood of the tree is used for mak- Lobster mushroom (Hypomyces lactifluorum) is usually served with fowl. One ounce semisweet ing various musical instruments, while the fruit not a mushroom, but rather a parasitic ascomy- chocolate, 1/2 teaspoon ground cinnamon and is a common ingredient for many Asian dishes. cete that grows on mushrooms, turning them 1 drop almond extract can be substituted for 1 *5414677 a reddish orange color that resembles the outer ounce Mexican chocolate. *5253554 shell of a cooked lobster. They have a seafood-like Jamaican Jerk Seasoning flavor and a firm, dense texture.*7760754 Miso Japan $ 31 Jamaica $$ Long Pepper-Pippali 40 A dry seasoning blend that originated on the Java, Indonesia Miso is still widely used in Japan, both in tradi- 36 $$ tional and modern cooking, Caribbean island after which it’s named, and which is used primarily in the preparation of Sometimes called Indian and has been gaining world- grilled meat. The ingredients can vary, depending long pepper, is a flower- wide interest. Miso is typi- on the cook, but Jamaican jerk blend is gener- ing vine in the family cally salty, but its flavor and ally a combination of chilies, thyme, spices (such Piperaceae, cultivated for aroma depend on various as cinnamon, ginger, allspice and cloves), its fruit, which is usually factors in the ingredients and and . Jerk seasoning can be either rubbed dried and used as a spice fermentation process. There directly onto meat, or blended with a liquid to and seasoning. Long pepper has a similar, but is a wide variety of miso create a marinade. In the Caribbean, the most hotter, taste to its close relative Piper nigrum - available. Different varieties common meats seasoned in this fashion are pork from which black, green and white pepper are ob- of miso have been described and chicken. 5517024 tained. The word pepper itself is derived from the as salty, sweet, earthy, fruity, and savory. The in- Tamil/Malayalam word for long pepper, pippali. gredients used to produce miso may include any Jicama The fruit of the pepper consists of many minus- mix of soybeans, barley, rice, buckwheat, millet, Central America $ cule fruits – each about the size of a poppy seed rye, wheat, hemp seed, and cycad, among others. 32 Lately, producers in other countries have also – embedded in the surface of a flower spike that Jicama is a large, closely resembles a hazel tree catkin. Like piper begun selling miso made from chickpeas, corn, bulbous root *8853210 nigrum, the fruits contain the alkaloid piperine, azuki beans, amaranth, and quinoa. vegetable with a (red) which contributes to their pungency. thin brown skin and white crunchy Today, long pepper is an extremely rare ingredient Morel Mushrooms flesh. Its sweet, in European cuisines, but it can still be found in Pacific NW $$$ Indian vegetable pickles, some North African spice 41 nutty flavor is good both raw mixtures, and in Indonesian and Malaysian cook- The earthy, somewhat complex flavor of the and cooked. Jicama ranges in size from about 4 ing. It is readily available at Indian grocery stores, Morel is a favorite among chefs and the most *1473248fresh ounces up to 6 pounds. It’s available year-round where it is usually labeled pippali. *5382680 experienced mushroom hunters. *5994344frzn and can be purchased in Latin American markets Lychee and most supermarkets. It should be stored in the Nori refrigerator in a plastic bag and will last for about Asia $$ 37 Japan $$ 2 weeks. The thin skin should be peeled just be- The fresh fruit has a “delicate, 42 fore using. Jicama can be steamed, baked, boiled whitish pulp” with a fragrant Paper-thin sheets of dried seaweed that can range or fried. When cooked briefly, it retains its crisp, flavor. Since this perfumy fla- in color from dark green to dark purple to black. 1299742 water -type texture. vor is lost in canning, the fruit They have a sweet ocean taste and are popular Kaffir Lime Leaves is usually eaten fresh. Lychees with Japanese meals. Nori is generally used for are commonly sold fresh in wrapping sushi and rice balls. When finely cut 33 Indochina & Malesia $ Asian markets, and in recent years, also widely in it serves as a seasoning or garnish. It can be While the juice is generally regarded as too acidic supermarkets worldwide. The red rind turns dark purchased toasted (labeled yakinori); if purchased to use in food preparation, the aromatic leaves brown when the fruit is refrigerated, but the taste is plain, it is usually lightly toasted before being *7926474 blue *7926486 green (used fresh or dried) are widely used in Thai and not affected. It is also sold canned year-round. The used. *7926495 purple Lao cuisine, for dishes such as tom yum. Excellent fruit can be dried with the rind intact, at which *2824845 muddled in a cocktail. *8561375 point the flesh shrinks and darkens. Continued on page 8

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 7 Continued from page 7 Pequin Chile and safranal. It also contains a carotenoid dye, Nutmeg & Mace 48 Mexico $$$ crocin, which imparts a rich golden-yellow hue to dishes and textiles. Iran now accounts Indonesia Little and hot. Arrow shaped. True Pequin has a 43 $$ for approximately 90 percent of the world Nutmeg and mace have similar sharp, sweet smoky heat. Ideal for salsas, soups, production of saffron. 2408037 *0618694 dry sensory qualities, with nutmeg sauces, and vinegars. having a slightly sweeter and mace Pomegranate a more delicate flavor. Mace is often Middle East $$ Salt preferred in light dishes for the bright orange, 49 World Wide $-$$$ saffron-like hue it imparts. Nutmeg is used for The entire seed is consumed 53 flavoring many dishes, usually in ground or grated raw, though the watery, tasty 97% of Earth’s water form, and is best grated fresh in a nutmeg grater. aril is the desired part. The supply is salt water, so 5229067grnd taste differs depending on the number of smoked, the subspecies of pomegranate and its ripeness. flavored, and regional Okra The pomegranate juice can be very sweet or sour, salts is huge. In North 44 West Africa $ but most fruits are moderate in taste, with sour American, table salt or notes from the acidic tannins contained in the aril iodized salt is readily available and the only The products of the plant are mucilaginous, salt many have tasted, unfortunately. Chang- resulting in the characteristic “goo” or slime when juice. Pomegranate juice has long been a popular drink in Persian and Indian cuisine, and began ing the salt in a dish can be one of the easiest the seed pods are cooked; the mucilage contains ways to alter a dish’s flavor profile. There a usable form of soluble fiber. Some people cook to be widely distributed in the United States and Canada in 2002. Dried pomegranate arils, are thousands of salts available throughout okra this way, others prefer to minimize sliminess; the world. We have spotlighted a few of the keeping the pods intact, and brief cooking, for found in some natural specialty food markets, still contain the seed and residual aril water, maintain- unique salts here. Many of the salts featured example stir-frying, help to achieve this. Cook- here are available through Sysco’s Chef Ex ing with acidic ingredients such as a few drops ing a natural sweet and tart flavor. Dried arils can be used in several culinary applications, such as program. Some of the more elaborate salts of lemon juice, tomatoes, or vinegar may help. are available from The Meadow in Portland, Alternatively, the pods can be sliced thinly and trail mix, granola bars, or as a topping for salad, , or ice cream.*8133928 Oregon. The Meadow is the culinary author- cooked for a long time so the mucilage dissolves, ity on exotic salts and their website has an as in gumbo. The cooked leaves can also be used Rosemary incredible selection as well. TheMeadow.com as a powerful thickener. *0703498fresh 4540373 Iodized 6040760 Kosher 1880905frzn 50 Mediterranean $ Pappadum Used since 500 B.C., rosemary Bali Rama Flake Salt is native to the Mediterranean Bali $$ 45 India $$ area (where it grows wild) but 54 is now cultivated throughout Bali Rama (sometimes called Bali Taksu) offers A wafer-thin East Indian bread a snappy bright flavor for well-dressed fresh and made with lentil flour. This Europe and the United States. Early on, this mint-family member was used to cure ailments wilted salads, thick soups, grilled fish, steamed tortilla like bread can be unsea- lobster, and herbed root vegetable dishes. This soned (as preferred in southern of the nervous system. Rosemary’s silver-green needle-shaped leaves are highly aromatic, and flake salt is hardy and holds up better than India) or variously flavored with other flake salts when used in cooking. red or black pepper, garlic or their flavor hints of both lemon and pine. This other seasonings, as in northern India. Deep- herb is available in whole-leaf form (fresh and Black Truffle Salt fried pappadams puff up to almost double their dried) as well as powdered. Rosemary essence is used both to flavor food and to scent cosmetics. Italy $$$ original size. Grilling them over an open flame 55 will give them a smoky flavor.*3776218 Rosemary can be used as a seasoning in a variety This is the most cost-effective way to keep of dishes including fruit salads, soups, vegetables, truffles in your diet! Just a pinch when you meat (particularly lamb), fish and egg dishes, finish a dish... and all is right with the world. 46 Peru $ stuffings and dressings.6238281 Truffle salt exemplifies the extraordinary pow- er of salt to capture both the complexity and In the U.S., are used in candies, cakes, Saba Mostod’Uva Cotto intensity of aromas and flavors. Even more cookies, and other sweets. They are also enjoyed 51 Italy $$ concentrated than truffle oil, truffle salt brings roasted and salted. Peanut butter is one of the Saba is sometimes called “The Original Balsamic the heady richness of fresh black summer most popular peanut-based foods in the U.S., and Vinegar”, since it was known to the ancients. It truffles to anything your heart desires, from for four hundred years, recipes for peanut soup is a recommended substitute for sugar or honey eggs in the morning to fettuccini at night. A have been present in the South, Virginia in par- in the preparation of sweets, panna cotta, yogurt, little bit goes a long way! *8441511 ticular. Peanuts can flavor dishes by way of sauces, sauces, etc. It is an excellent sweetener for direct powder, oil. Peanuts are used around the world to use on any meat, seafood, vegetables, fruit, and Fleur de Sel flavor a wide variety of ethnic dishes, supplying salads. *6931259 French Atlantic Coast $$ an ample amount of protein. 5033675 56 Delicate, granular crystals with a touch of Pepperberry Rub Saffron moister and a mild saltiness. Sprinkle it on Greece & Southeast Asia $$$ 47 Australia $$ 52 subtler foods like fish, poultry, cooked veg- Saffron’s dried stigmas are used gies, fleur de sel caramels, eggs, or bread and This rub features an small Australian berry that butter. Or use as the ultimate cooking salt. closely resembles a peppercorn. Sweet and spicy mainly in various cuisines as a seasoning and coloring agent. Fleur de sel is the most versatile of sea salts. flavor. It is one of the most diverse spice blends The name “fleur de sel” means “flower of salt” on the market and is incredible on fish, chicken, Saffron, long among the world’s most costly spices by weight in French. It is also known by the Spanish name pork, steak, wild game, ribs and even potatoes. “flor de sal” and the Italian “fiore di sale.” The *5389251 Saffron’s bitter taste and iodoform- or hay-like fragrance result from the chemicals picrocrocin Continued on page 9

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 8 Continued from page 8 to 18th centuries, then batted around under Sesame seeds are sometimes added to breads, in- most famous examples of this salt are French sea Austrian and Italian control for a few hundred cluding bagels and the tops of hamburger buns. salts from the coast of the French Atlantic coast, years before settling down within the present Sesame seeds may be baked into crackers, often where a thousand years ago Trappist monks day borders of Slovenia. Yet for all its historical in the form of sticks. Sesame flavor (through oil perfected a salt making process that had been gravitas, it is the most blissful, almost whimsical, and roasted or raw seeds) is also very popular evolving for millennia across the pristine salt of salts. Take a taste. The feeling is of lightness, in Korean cuisine, used to marinate meat and marshes. *1804988 but with a miraculous connection to sweet yet vegetables. 5229729 firm mineral flavors. Eating this salt makes you Himalayan Pink Salt feel like walking on water. Using it on virtually Sichuan Peppercorns 57 Pakistan $$ any roasted or grilled food, who knows what 65 China $$ miracles will be wrought? Himalayan Pink Salt is a pure, hand-mined salt Sichuan pepper has a unique aroma and flavor found deep inside the pristine foothills of the Prussian Blue that is not hot or pungent like black, white Himalayan Mountains. Germany or chili peppers. Instead, it has slight lemony 60 $$ overtones and creates a tingly numbness in This 250 million year old, Jurassic era sea salt is A fascinating rock salt available in fine, coarse, the mouth that sets the stage for hot spices. known for its healing properties and is used by and rock forms, Prussian Blue dazzles the eyes *3895463 health professionals, spas and individuals who and the mouth with flecks of electric blue salt are interested in utilizing natural products to and a complex, protean hold on the palate. You Smoked Serrano heal the body and relax the mind. have to see it (and taste it) to believe it. Sweet, Chili Powder For centuries, salts have been used as folk 66 mild, liquid sunshine. remedies for a variety of health issues. Stimulat- Mexico $$ ing circulation, lowering blood pressure and Takesumi Bamboo Serrano chili peppers are known for their bold, removing toxins such as heavy metals from Finishing Salt spicy heat. Now you can find serrano chilies that the body are just a few of the many benefits of 61 are smoked and ground into a fragrant powder. Himalayan Salt. *6898262 Japan $$ Smoked serrano chili powder adds a rich, smoky Murray Darling Icarus-like, Takesumi is hatched from bamboo flavor and lively heat to your favorite dishes, includ- segments that were packed with Japanese deep ing a variety of Mexican and Southwestern dishes, 58 Flake Sea Salt sea salt and incinerated. The result, not so stews, casseroles, egg dishes, and chili. *4825933 Australia $$ much a salt as a carbonated topping. Takesumi Bamboo is the most exciting salt around for lean Sriracha Sauce If salt were beer, Murray Darling flake salt meats like venison or lean seafood like halibut. Thailand would be the frothy head of a crisp Lager. It 67 $ starts as snowmelt from the Australian Alps de- Trapani e Marsala Thai hot sauce named after the seaside town scending to the Murray Darling basin, where a Italy $$ of Si Racha, which is located along the Gulf combination of low rainfall and high evapora- 62 of Thailand. The town’s well known for its tion have created high concentrations of salt in This coarse Italian sea salt comes from the salt seafood, which is usually served with Sriracha the groundwater. pans of Sicily. It has a clean, bright flavor - use sauce. The bright red sauce, a mixture of sun- with pasta, mushrooms, and aged cheese. Murray Darling’s pink-tinged crystals (much ripened chilies, garlic, sugar, salt and vinegar, peach-rose-pinker than in the photo!), which has the consistency of American . gain their color from carotene produced by Sea Beans Sriracha sauce has become so popular that it’s algae that lives in the underground brine, have Oregon Coast $$$ as ubiquitous on the Southeast Asian table a cotton-candy texture that imparts a sense of 63 as ketchup is on the American, and it’s ineffable lightness. The flakes have a note of It’s abundant along gaining popularity in a variety of other sweetness, and are uncannily un-salty. This, both the Pacific and cuisines. 6770440 together with the low moisture content and Atlantic coasts and Star Anise fine texture, positions Murray River as more of has spiky green leaves a topping than a salt. that are so arranged 68 China $$ as to make the plant Native to China, the sue of star anise by Man Unless used on a dry surface, such as goat look somewhat like a spindly, miniature cactus, has been traced back to around 100BC. Its cheese or scantily dressed greens, Murray sans needles. Both the leaves and stem are crisp, generic name is derived from the Latin verb Darling should only be applied at the table, aromatic and taste of a salty sea breeze. They’re of- just before eating. Strangely, given its superla- illicere, to attract, because of its pleasant smell. ten pickled and can sometimes be found in jars in *8326080 grnd *3895497 whl tive subtlety, it is unabashedly elegant on that gourmet markets. Fresh sea beans a.k.a. salicornia rare caprese salade made from explosively ripe can be found from summer through fall, though back-yard garden tomatoes, sweet basil, and Star Fruit it’s at its most tender during summer months. Indonesia springy-yet-yielding buffalo mozzarella. Choose crisp, brightly colored sprigs with no sign 69 $$ Piran Sel Gris of softness. Refrigerate tightly wrapped for up The star fruit comes from the to 2 weeks–though the sooner salicornia is used carambola, a species of tree 59 Slovenia $$ the better the flavor. It’s best used fresh, either in with pink flowers grown even Piran Sel Gris takes a certain degree of spiritu- salads or as a garnish. When cooked, salicornia in the US. The golden-yellow ality and imagination to fully appreciate. Firm, tends to taste quite salty and fishy.*2535565 fruit is crunchy, sweet, with a almost-hard crystals that are highly irregular taste of pineapples, apples and kiwis combined. in size and granular in shape. They glisten Sesame There are two kinds of star fruits - acidulate the color of raindrops on a mirror. This is the 64 Africa $ and sweet, both rich in vitamin C. The fruit is particularly juicy, some even making wine out of legendary Slovenian sea salt first documented Sesame seed is a common ingredient it. *2029593 in 13th century, reaching its heyday as a cen- in various cuisines. It is used whole terpiece of the Venetian salt trade in the 15th in cooking for its rich nutty flavor. Continued on page 10

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 9 Continued from page 9 beyond the range of the branches. The difficult- Vanilla to-find truffle is routed out by animals that have been specially trained for several years. Pigs have 78Central America $$$ 70 Middle East $$ keener noses, but dogs are less inclined to gobble Vanilla is the second most up the prize. Once the truffle is found, the farmer The “Mayonnaise of the Middle East”. Used expensive spice after saffron, (trufficulteur) scrapes back the earth, being care- in Middle Eastern cooking, tahini is a thick because growing the vanilla ful not to touch the truffle with his hands (which paste made of ground sesame seed. It’s used to seed pods is labor-intensive. will cause the fungus to rot). If the truffle isn’t flavor various dishes such as and baba Despite the expense, vanilla is highly valued for ripe, it’s carefully reburied for future harvest- ghanoush. Works extremely well with fish, meats, its flavor. A major use of vanilla is in flavoring ice ing. This methodically slow and labor-intensive and other grilled dishes. *0702102 organic cream. The most common flavor of ice cream is harvesting method is what makes truffles so vanilla, and thus most people consider it to be Tamarind extremely expensive. Truffles have been prized by the “default” flavor. By analogy, the term “vanilla” Sudan $$ gourmets for centuries and were credited by the is sometimes used as a synonym for “plain”. 71 ancient Greeks and Romans with both therapeu- Although vanilla is a prized flavoring agent on The fruit pulp is edible. The hard green pulp of a tic and aphrodisiac powers. A truffle has a rather its own, it is also used to enhance the flavor of young fruit is considered by many to be too sour unappealing appearance – round and irregularly other substances, to which its own flavor is often and acidic, but is often used as a component of shaped with a thick, rough, wrinkled skin that complementary, such as chocolate, , cara- savory dishes or as a pickling agent. varies in color from almost black to off-white. Of mel, coffee, cakes, and others.*9558768 the almost 70 known varieties, the most desirable The ripened fruit is considered the more palat- is the black truffle, also known as black diamond, able, as it becomes sweeter and less sour (acidic) Wasabi of France’s PÉrigord and Quercy regions and the as it matures. It is used in desserts as a jam, Japan $$ Umbria region of Italy. Its extremely pungent 79 blended into juices or sweetened drinks, sorbets, flesh is black (really very dark brown) with white This Japanese version of ice creams and all manner of snacks. striations. Fresh imported truffles are available comes from the In Western cuisine, it is found in Worcestershire from late fall to midwinter in specialty markets. root of an Asian plant. It’s sauce, and HP sauce. *1895374 Choose firm, well-shaped truffles with no sign of used to make a green-colored blemishes. Truffles should be used as soon as pos- condiment that has a sharp, Tomatillo sible after purchase but can be stored up to three pungent, fiery flavor. Wasabi, 72 Mexico $ days in the refrigerator. To take full advantage of which is also called Japanese horseradish, is avail- their perfumy fragrance, bury them in a container able in both paste and powder form in specialty Although tomatillos can ripen to yellow, they are and Asian markets as well as supermarkets. Some generally used while still green and quite firm. of rice or whole eggs and cover tightly before refrigerating. The scent will permeate whatever specialty produce markets carry fresh wasabi, Their flavor has hints of lemon, apple and herbs. which may be grated like horseradish. In Japan, Tomatillos are available sporadically year-round. truffles are stored with, giving the cook a flavor bonus. *5994387 sushi and sashimi are served with a condiment of Choose firm fruit with dry, tight-fitting husks. wasabi mixed with soy sauce. 6062145 powder Store in a paper bag in the refrigerator for up to Truffles, White *6330932 grated frzn a month. Remove husk and wash fruit before using. Cooking enhances the tomatillo’s flavor 76 Italy $$$ Yuzu and softens its thick skin. Tomatillos are popular The second most popular truffle (actually off- China $$ in Mexican and Southwest cooking for use in a white or beige) of Italy’s Piedmont region, with its 80 variety of dishes including guacamole and many earthy, garlicky aroma and flavor.*7219199 The yuzu’s flavor is tart, closely resembling that sauces. They can be used raw in salads and salsas of the grapefruit, with overtones of mandarin for a more acidic taste. 1008861 orange. It is rarely eaten as a fruit, though in the Southeast Asia $$ Japanese cuisine its aromatic zest (outer rind) is Truffle Oil, Black 77 used to garnish some dishes, and its juice is com- Italy $$$ Turmeric grows wild in the forests monly used as a seasoning, somewhat like the way 73 of South and Southeast Asia. It is *9770694 the lemon is used in other cuisines. Premium Extra Virgin Oil from Umbria, one of the key ingredients for many Italy infused with Black Truffle. Be aware of Indian, Persian and Thai dishes many “Truffle oils” that are artificially flavored. such as in curry and many more. Ancient Indian *5783929 medicine, Ayurveda has recommended its use in food for its medicinal value, much of which Truffle Oil, White is now being researched in the modern day. Its 74 Italy $$$ use as a coloring agent is not of primary value in Premium Extra Virgin from Umbria, South Asian cuisine. Italy infused with White Truffle.*5783917 In recipes outside South Asia, turmeric is some- times used as an agent to impart a rich, custard- Truffles, Black like yellow color. It is used in canned beverages 75 France & Italy $$$ and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, It’s hard to believe that one of the rarest and most popcorn color, sweets, cake icings, cereals, sauces, expensive foods in the world is located by pigs gelatins, etc. It is a significant ingredient in most and dogs. This exceptional fungus grows 3 to 12 commercial curry powders. Turmeric is mostly inches underground near the roots of trees (usu- used in savory dishes, as well as some sweet ally oak but also chestnut, hazel and beech), never dishes, such as the cake . *8238889

NOTES: Data sources include Chef Ex, Wikipedia, Epicurious, Food Lover’s Companion, The Meadow (located at 3731 N Mississippi in Portland, Oregon), Chef Kenny Morgan, Jeff “The Chef” Garcia, and Foodie Editor, Erik Brock. Origin of ingredients are based on historical record of origination and may not depict the actual source of today’s market.

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 10 FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 11 Jeff “The Chef” Garcia Hometown: San Gabriel, California Specialties: Real American, Mexican, Baking & Motto: Food… It’s what I do, It’s who I am. Pastries, French, Catalonian, NW, Catering & Private Chef Service, AustrianVarious South First Bitten by the Foodie Bug: I used to run American Cuisines home from grade school in lieu of playing with friends, just to be home in time to prepare Favorite Places to Eat in Oregon: Anywhere dinner with my mom… I knew from that New, Old, Unusual, or Different! point that I was going to be working with Favorite Herb: Tied (for food for the rest of my life! second) Between- Rosemary Favorite Cook Book: Right Now its & Marjoram “A Day At El Bulli” by Ferran Adrià. Most Under-rated Ingredients: But Its tied with “Ad Hoc At Home” Pomegranate Juice, White Pepper & by Thomas Keller Real Maple Syrup Culinary Idols: Jacques Pepin, Hubert Culinary Pet-Peeves: Chewing Keller, Julia Child, gum while working in a kitchen. Chris Cosentino, Culinary Weapon of Choice: Thomas Keller, Gary 10.5” Nenohi Nenox Chef’s Danko, Mary Sue Knife (Ironwood Western Style) Milliken, Brian Celebrities you Have Prepared Food For: There are so Edwards and Darrel Folck. many… Martha Stewart, Sean Penn, Rupert Murdock, Vicente Fox (Past Number of Years in Foodservice: 16 President of Mexico), The Kardashians, Education: Cordon Bleu Los Angeles (credits); Christina Aguilera, Jerry Bruckheimer, Internship at Spago Beverly Hills; Pastry chef internship Jack Nicholson. Just to name a few. at the San Gabriel CC Top 3 Tips for a Successful Menu: Experience: Pastini Pastaria: Kitchen Manager- 1. Keep it Fresh Responsible for all food production, quality control, 2. Cross Utilize as many ingredients as possible cleanliness, consistency, food and labor cost, inventory 3. Listen to your guests control, safe work area and procedures, kitchen Top 3 Tips for a Successful Restaurant: organization, staff training and development, restaurant 1. Try to hire people smarter than you in that position. security, equipment repair and maintenance, work 2. Set High Standards and Stick To Them schedules, produce daily specials, and beyond all a 3. Listen to your guests! Team Leader. ICON Culinary & Private Chef Services: Executive Chef/Partner- Create and test recipes for distribution on packaging, advertising, and marketing collateral. Standardization and rewriting of recipes submitted to the company for use in various applications. Represent food companies and their products with a team of brand ambassadors at various events and expositions around the country. I was also a private chef for an awesome family in Beverly Hills, Ca. Other Relevant Experience: Taleo Mexican Grill, San Gabriel Country Club, Spago Beverly Hills, Houston’s (Hillstone Restaurant Group)

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 12 Helping you create trend-setting egg and breakfast offerings

SUPC 3072956  Frittata Omelet Ham,  Veggie & Cheese  



SUPC 

7020732  Skillet Frittata with and Honey Ham All Natural Breast Oven Roasted SUPC Skinless Reduced Sodium Gluten Free 7518723 2/9-10.5 lb Homestyle SUPC: 0812319 Cheddar Cheese Omelet For More Information, Please Contact Western Foodservice Marketing at 1-800-777-6703

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 13 Pomegranate Miso Grilled Gladiator (aka Swordfish) Glazed Salmon with a Cucumber Salsa with a Yuzu Pom by Jeff Garcia Reduction served 4 Servings on Japanese 4 ea Swordfish filet (about 1 inch thick) Pickled Plum & 2 fl oz Fresh lime juice Pomegranate Rice 1 1/2 T Honey by Jeff Garcia 2 T Vegetable oil plus additional for brushing pan Serves 4 1 tsp Ground coriander 4 pc Center Cut Salmon For Cucumber Mango salsa 3 ea English cucumber, peeled, seeded, and cut into a small dice Marinade 1/2 c Mango, Small Diced 2 c Pom 100% Pomegranate Juice, Reduced down to 1C 2 ea Lime 1 c Dry Sake 3 T Fresh cilantro finely chopped 1 c Ponzu 3 T Scallion greens finely chopped 2 T Muscavado Brown Sugar 1 T Fresh jalapeño or Serrano Chile finely chopped 2 c Shiro Miso (light Miso) 1 T Sugar to taste 3 T Fresh Ginger, Peeled and Grated 1 tsp Salt 1 c Grapeseed oil 2 T Fresh Lemon Zest Instructions: TT Sea Salt Marinate swordfish: Stir together lime juice, honey, oil, & coriander in a shallow dish. Rice Add swordfish, turning to coat, and marinate at room 4 c Steamed Calrose White Rice temperature 10-15 minutes max. 6 ea Japanese Pickled Plums, Pitted and Chopped Make the cucumber Salsa while swordfish marinates: 1/4 c , Lightly Chopped 1/4 c Pomegranate Arils Peel the Lime, including all white pith using a sharp paring knife. Cut segments free from membranes and finely chop segments, TT Sea Salt then combine with remaining salsa ingredients in a bowl. Instructions: Grill swordfish: Lightly brush grill with oil and heat over Mix all ingredients of marinade together. moderately high heat until just beginning to smoke. Remove Marinate Salmon for 2-4 hours in large zip seal bag or hotel pan. swordfish from marinade and season both sides with salt and pepper. Grill fish until just cooked through, 3 to 4 minutes per side. Then simply pan sear or grill for about 3-5 minutes each side. Serve topped with Cucumber Mango salsa. Toss rice ingredients together lightly and serve with salmon. Note: Salsa can be made hours ahead and chilled, covered. Garnish with pistachios and pomegranate arils. Jeff’s Scratch Chocolate Mousse by Jeff Garcia Instructions: 24 oz Chocolate, Dark or Semi-Sweet (melted) Melt chocolate over a Bain Marie. 10 ea Egg Yolks (large) Whip cream to soft peaks, chill until needed. 2 ea Whole Egg (large) Make the “Pâte à Bombe” base: Place egg and yolk in a 5-quart 6 oz Sugar, granulated bowl with a whip attachment until thick. In a saucepot, cook the 1 oz Agave Syrup, light sugar, corn syrup and water to soft ball stage, 240°F. Pour sugar A/N Water into egg yolks and whip until thick. Continue whipping until the 1 qt Cream, Heavy or Manufacturing outside of the bowl feels cool to the touch. Fold melted chocolate into the eggs. Next fold in cream and stir gently, but quickly. Store in large plastic cup and chill overnight or 2 - 3 hours in the refrigerator.

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 14 NEW! 1055353 CHOP HOUSE ® GOLD Angus Chopped Beef Steak For Those Who Serve Only The Best, Meet CHOP HOUSE GOLD! A delicious 3.50 oz. fully cooked Angus chopped beef steak for your Gourmet Burger Creations.

NEW! 1132315 Circle Z ® Chopped Beef Steak* A versatile 2.70 oz. fully cooked, flamebroiled, charmarked and seasoned chopped beef steak for that backyard-grilled flavor and appearance consumers love.

* CN Approved

For samples or more information, contact Western Foodservice Marketing: 503.636.8910 | [email protected] Y477312 ©2012 AdvancePierre Foods

SmartStock® Mini Dispensers & Cutlery: Medium-Weight Polystyrene

Qty./ Case Dimensions Case Wt. Case Unit Size Unit Wt. Unit Cube TI x HI SKU Item Description Case (OD) (in.) (lbs.) Cube (ft.) Cases/Unit (in.) (lbs.) (ft.) (ft.) SSFD80 Fork Dispenser 1 17.94 x 6.3 x 9.5 4.88 0.62 80 (16/layer - 5 hi) 48.5 x 37.88 x 47.5 390.4 50.50 16 x 5 SSKD80 Knife Dispenser 1 17.94 x 6.3 x 9.5 4.88 0.62 80 (16/layer - 5 hi) 48.5 x 37.88 x 47.5 390.4 50.50 16 x 5 SSSD80 Multi-Purpose Spoon Dispenser 1 17.94 x 6.3 x 9.5 4.88 0.62 80 (16/layer - 5 hi) 48.5 x 37.88 x 47.5 390.4 50.50 16 x 5

Refills/ Case Dimensions Case Wt. Case Unit Size Unit Wt. Unit Cube TI x HI Qty. Refill SKU Item Description Case (OD) (in.) (lbs.) Cube (ft.) Cases/Unit (in.) (lbs.) (ft.) (ft.) SSF51 Fork 40 Pcs. 24 14 x 6.8125 x 8.688 8.39 0.48 75 (15/layer – 5 hi) 43.96 x 35.24 x 44.62 627.61 40.005 15 x 5 SSK51 Knife 40 Pcs. 24 13.188 x 7.25 x 7.063 8.60 0.39 108 (18/layer – 5 hi) 45.46 x 40.68 x 44.62 925.16 46.62 18 x 6 SSS51 Multi-Purpose Spoon 40 Pcs. 24 12.5625 x 6.375 x 10.375 7.88 0.48 84 (21/layer – 4 hi) 46.59 x 38.87 x 42.68 661.97 44.73 21 x 4

SmartStock® Mini Dispenser Skins

Color Blocks Diner Stainless Maple Cherry MNSKFCOL (FORK) MNSKFDNR (FORK) MNSKFSTL (FORK) MNSKFMPL (FORK) MNSKFCHR (FORK) ® MNSKKCOL (KNIFE) MNSKKDNR (KNIFE) MNSKKSTL (KNIFE) MNSKKMPL (KNIFE) MNSKKCHR (KNIFE) SmartStock Mini Dispensers & Cutlery: Medium-Weight Polypropylene Qty./ Case Dimensions Case Wt. Case Unit Size Unit Wt. Unit Cube MNSKSCOL (SPOON) MNSKSDNR (SPOON) MNSKSSTL (SPOON) MNSKSMPL (SPOON) MNSKSCHR (SPOON) TI x HI SKU Item Description Case (OD) (in.) (lbs.) Cube (ft.) Cases/Unit (in.) (lbs.) (ft.) (ft.) MNSKPCOL (SPORK) MNSKPDNR (SPORK) MNSKPSTL (SPORK) MNSKPMPL (SPORK) MNSKPCHR (SPORK) SSFPD80 Fork Dispenser 1 17.94 x 6.3 x 9.5 4.88 0.62 80 (16/layer - 5 hi) 48.5 x 37.88 x 47.5 390.4 50.50 16 x 5

Mahogany Make a Difference SSKPD80 Knife Dispenser 1 17.94 x 6.3 x 9.5 4.88 0.62 80 (16/layer - 5 hi) 48.5 x 37.88 x 47.5 390.4 50.50 16 x 5 MNSKFMAH (FORK) MNSKFENV (FORK) SSSPD80 Multi-Purpose Spoon Dispenser 1 17.94 x 6.3 x 9.5 4.88 0.62 80 (16/layer - 5 hi) 48.5 x 37.88 x 47.5 390.4 50.50 16 x 5 MNSKKMAH (KNIFE) MNSKKENV (KNIFE) SSPKPD80 Spork Dispenser 1 17.94 x 6.3 x 9.5 4.88 0.62 80 (16/layer - 5 hi) 48.5 x 37.88 x 47.5 390.4 50.50 16 x 5

MNSKSMAH (SPOON) MNSKSENV (SPOON) Refills/ Case Dimensions Case Wt. Case Unit Size Unit Wt. Unit Cube TI x HI Qty. Refill SKU Item Description Case (OD) (in.) (lbs.) Cube (ft.) Cases/Unit (in.) (lbs.) (ft.) (ft.) MNSKPMAH (SPORK) MNSKPENV (SPORK) SSF21P Fork 40 Pcs. 24 12.938 x 6.688 x 9.625 5.077 0.482 105 (21/layer – 5 hi) 48.77 x 39.99 x 49.5 533 55.87 21 x 5

SSK21P Knife 40 Pcs. 24 13.188 x 6.813 x 7.063 5.593 0.367 126 (21/layer – 6 hi) 49.65 x 40.74 x 43.95 705 51.44 21 x 6 Order dispenser skins online at www.gppro.com SSS21P Multi-Purpose Spoon 40 Pcs. 24 11.094 x 5.969 x 10.375 5.043 0.398 84 (21/layer – 4 hi) 42.282 x 33.781 x 41.9 424 34.634 21 x 4 SSPK21P Spork 40 Pcs. 24 11.094 x 5.969 x 10.375 5.043 0.398 84 (21/layer – 4 hi) 42.282 x 33.781 x 41.9 424 34.634 21 x 4

SmartStock® Dispenser Carousel

Qty./ Case Dimensions Case Wt. Case Unit Size Unit Wt. Unit Cube TI x HI SKU Item Description Case (OD) (in.) (lbs.) Cube (ft.) Cases/Unit (in.) (lbs.) (ft.) (ft.) SSC3 SmartStock Dispenser Carousel 1 18.438 x 2.375 x 19.062 5.37 0.48 76 36.875 x 38.125 x 45.134 408 40.8 4 x 19 SSBASEO8 SmartStock Dispenser Floor Stand 1 21.125 x 19 x 7.5 32.06 1.77 24 42.25 x 38 x 43.125 769 44.7 4 x 6 Order SmartStock Mini cutlery dispensers online at: www.gppro.com/OrderSmartStock These accessories work with all SmartStock® Mini dispensers.

SmartStock® Mini Cutlery Dispensers For more information about the full line of Georgia-Pacific Professional products, call 1-866-HELLO GP (435-5647) or visit www.gppro.com.

SmartStock® Mini cutlery dispensers are only available online via electronic lease agreement. ©2011 Georgia-Pacific Consumer Products LP. All rights reserved. The Georgia-Pacific logo, Dixie with Petal X design, Order online at: www.gppro.com/OrderSmartStock SmartStock and Experience Better are trademarks owned by or licensed to Georgia-Pacific Consumer Products LP and/or Dixie Consumer Products LLC. GP5668.1110

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 15 Social Media: What’s the Big Deal? With the advent of technologies such as Facebook and Though this increases pressure on restaurants to de- Twitter, the number of regular social media users is at an all- liver a quality product, having a large number of reviews time high. According to a recent study from also provides a lot of valuable and easily- the Pew Research Center, 65% of all adult accessible information for restaurant internet users say they ‘log in’ to at least managers. For the food service industry, one of the leading social media websites on having nearly half of customers providing a regular basis. Not surprisingly, this fact real-time feedback could potentially be has sparked the attention of marketers and one of the most powerful tools available. businesses from across the spectrum. With If there is a trend of unhappy customers, a social media influencing 90% of all purchases (Socialnomics), quick Facebook or Twitter search can indicate exactly what there is no doubt that social media is playing an increasingly the problem is-- as well as provide an easy way to commu- large role in how consumers make decisions. nicate with the patrons. The increasing presence of social media plays a unique Conversely, if a restaurant is in the habit of serving out- part in the restaurant industry. As stated in another study standing dishes, the web will be filled with favorable reviews from the Pew Research Center, 45% of all cell phone users from their customers providing a very powerful and effec- own smart phones with internet capabilities. This puts the tive form of buzz marketing. And the best part is: It’s free. power of social media right into the customers’ pockets. All Many restaurant managers are finding new and innovative of the sudden, everyone is a critic. Today, if a sub-par dish ways to increase traffic and fill tables without a big-budget is served to a customer, there could potentially be a review marketing strategy. and photo posted to their social network before the server However, effectively leveraging social media to utilize its even has a chance to deliver the check. And since 45% of marketing potential is no easy task. It takes a strong commit- Americans trust reviews from people within their network, ment do it right. Unfortunately, most restaurant managers are this is something that food service professionals must pay extremely busy making sure all their customers are served and attention to. they couldn’t possibly manage taking on an entirely new job. Continued on page 17

Earth Wise® Tree Free™ products by Hoffmaster® are: • 100% Tree Free (no wood pulp) • Sustainable (resources renew in 12 months or less) • Affordable • 100% compostable Containers have an extremely high heat tolerance of 212 degrees.

Hoffmaster# SUPC# Description Size Case Count 760200 0271914 White Beverage Napkin, 2 ply, 1/4 fold 10" x 10" 3,000 12/250 760240 0272007 White Dinner Napkin, 2 ply, 1/8 fold 15" x 17" 2,000 8/250 760120 0303691 Soufflé Portion Cup, 3 oz. 2-1/2" x 1-1/2" - 2,500 10/250 760115 0303709 Soufflé Portion Cup, 2 oz. 2-1/2" x 1-1/4" - 2,500 10/250 760110 0303733 Soufflé Portion Cup, 1 oz. 2-1/2" x 3/4" - 2,500 10/250 760130 0303848 Clear PLA Lid for Soufflé Portion Cups, Stackable, Lid fits 1, 2, & 3 oz. 2-5/8" 2,500 10/250

Hoffmaster Group Inc. • 2920 N. Main St. • Oshkosh, WI 54901 • 800-327-9774 • www.hoffmaster.com

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 16 Continued from page 16 David Graham, owner and chef of Restaurant and Wine Bar in Medford, Oregon called 38 Central, has found a solution to this problem through a new Sysco iCare partner called Table Tents. Sena, explains, “Social Media is being utilized more and more “It is vital to fill the niche of Facebook & Twitter” says by operators and this is an area of our iCare program where Graham. “For us it is a vehicle that we can use to make our we previously didn’t really have a strong presence. Table Tents restaurant more personal and ‘real’ to our customers: not filled that void very well.” one day goes by that I don’t have between 5-10 people come Since Table Tents is a Sysco iCare partner, exclusive deals through our doors who are Facebook friends or read an up- are offered to Sysco customers. For instance, a promotional date on Twitter.” code for a free ‘light’ version of the Table Tents application is Luckily, a great service is available to manage this prob- available to Sysco customers only. This is a great no-risk way lem without adding extra stress onto restaurant managers. to test out the application and decide whether or not the ap- Table Tents, an application development company, aims to plication is a good fit. “remove the confusion from online marketing.” Table Tents Also, aside from the opportunity for a free version, the offers a unique service that can build a restaurant’s website subscribed versions are significantly discounted if attained directly into a Facebook page. With a user-friendly interface through Sysco. Select bundles are discounted up to 50% for and simple setup process, Table Tents helps a restaurant to Sysco customers only. get the most out of online marketing. “If you see the value in social media marketing and don’t “[Since using Table Tents] we have seen an increase in know how or don’t have time to utilize it, Table Tents is a Facebook traffic. From that we get hits for our food and company that can help,” says Sena. reservations ~ at least a 3-5% increase this last month in traf- fic. The fact that they can automate so much and offer many If Table Tents sounds like a good fit for extras is a big help!” says Graham. Sysco offers access to a variety of services through their your business, ask your Sysco Marketing many iCare partnerships and Table Tents is a very welcomed Associate for more information. addition to the list. Sysco Portland iCare Manager, Mark

Mango Salsa Recipes by Chef Kenny Morgan Mango Avocado Salsa Mango Pineapple Salsa

1 C Mango diced 1/4”X1/4” (0233751) 1 C Diced Pineapple Mango Mix 1/4” (0295396) 2 T Onion green icels (7350788) 2 T Pepper red fresh ch (0177659) 2 T Pepper red bell hothouse x-lrg (9055484) 2 T Cilantro clean wash fresh herb (2219095) 2 T Cilantro clean wash fresh herb (2219095) 1 T Pepper chipotle in adobo sauce (0348407) 1 Avocado Hass Fresh (1242536) 2 T Onion yellow diced 1/4” (4160768) 2 Lime fresh (1185040) 2 Lime fresh (1185040) TT salt kosher (6040760) 1/2 t Salt kosher (6040760) 1/2 t Sugar bar superfine(4305975) Mango Mint Salsa Mango 2 T Mint fresh (1679984) 1 C Mango diced 1/4”x1/4” (0233751) 1 C Mango diced 1/4”x1/4” (0233751) 1 Pepper jalapeno (4756516) 1 C Pennys salsa pico de gallo (4734159) 2 T Pepper red bell split (7486628) 2 T Cilantro clean wash fresh herb (2219095) 2 T Onion yel diced 1/4” (4160768) 2 Lime fresh (1185040) 1/2 t Salt kosher (6040760) 1/2 t Sugar bar superfine(4305975)

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 17 SUPC #7767466 Coleman ABF IF B/S Breast Fillets (30/5oz)

SUPC #7797992 Coleman ABF IF B/S Breast Fillets (26/6oz)

SUPC #7917176 Coleman ABF All Natural GLUTEN FREE Whole Muscle Breaded* Tenderloins *Breaded with Rice and Cornmeal

Quality Your Customers Want, With The Ease You Need.

The Best You Can Bake.

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 18 Power to the Pantry Whether it’s shelf- Most chefs keep a few (or more!) canned ingredients in stable packs of prepared the pantry to help make a variety of dishes faster, easier and stock squirreled away tastier. A variety of canned fruits to your pantry, like Pacific for a rainy day, canned Northwest Canned Pears, tomatoes and tins of can make a big difference oil-packed tuna for in menu creativity. Canned authentic Italian pasta fruit can be as healthful as sauces, or canned pears fresh, and the sweet flavor to fill a stunning Belle of fruit can transform even Hélène crepe, most savory dishes from bland chefs rely on one type to exciting and add a level of canned ingredient of intriguing complexity. or another. For example, canned pears Modern canning can be sturdy and flavorful additions to grilled skewers, braises methods utilize fruits and vegetables that are processed at and sautés, salads, and desserts. Try layering their peak of freshness to retain flavor, nutrients, texture canned pear slices with turkey and Fontina cheese to create and color, and canning is a stable and reliable way to an irresistible panini special. Or, toss them with spinach and preserve food. It’s so stable that some canned goods can be for a hearty and appealing entrée or side salad. With stored safely for up to five years under the right conditions canned pears, it’s even how menuing elegant Belle Hélène [source: USDA]. crepes requires only a few steps to your pantry.

Photo and menu ideas courtesy of the Pacific Northwest Canned Pear Service. www.eatcannedpears.com.

great summertime

making good bbq...BETTER

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 19 Salmon Hash with Apple & Herb Cream Northwest Yield 12 servings Recipe Ingredients Directions 24 dill sprigs •For herbed cream, combine 1-1/2 1 1/2 qts. sour cream qt. sour cream, chives, 1 cup chives, fresh, chopped horseradish, lemon juice and salt 1/4 cup prepared horseradish to taste. Set aside. 6 oz. lemon juice •Cook hash browns on hot grill 3 Salt minutes on each side. 3 lbs. IQF hash browns •Meanwhile, in large skillet sauté onions and apples in hot oil until (S69/1059013 or U96/4076444) tender. Add hash browns, salmon, 12 oz. red onions, diced 1 cup sour cream and light cream. 3 Granny Smith apples, unpeeled, Cook until cream is reduced and diced remove from heat. 2 oz. olive oil •Add hot sauce and salt to taste. 12 oz. light cream •To serve: place about 3- 2 1/4 lbs. salmon, canned, drained, 1/2 tablespoons herbed cream on flaked plate and cover with hot hash. Hot Sauce •Garnish with dill and lemon 2 lemons, cut into wedges wedges.

Providing products that demonstrate a strong commitment to environmental stewardship and sustainability.

Sysco’s Towel, Tissue, and Napkin products have earned EcologoTM certification, the most respected environmental standard

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 20 For a fresh bold menu idea this spring try Brakebush fully cooked Chik’N’Zips® in three flavors, Tuscan, Ginger Teriyaki, and Moroccan.

Whether it’s choice cuts of meat, tantalizing desserts or morning baked goods, Sara Lee Foodservice has the brands that satisfy customers.

• Sysco branded pork sausage • Sysco branded donuts • Sysco branded cakes

8593190 SYS CLS Sausage Pork link Raw Maple 160/1oz 2034908 SYS CLS Sausage Pork Patty cooked mild 80/2oz 8727350 Cake Double Chocolate 4/53oz 8727699 Cake Lemon Cream 4/52oz 363396 Donut Holes variety .08 oz 8/25ct 363402 Donut Cake van stk 2.5oz 8/6ct 363410 Donut Cake Variety crystal sugar 8/6ct

800-933-2121 l www.brakebush.com

Natural, Renewable resources for preparing & packaging food products

SUPC Description Pack

942776 3x2x9 plain hot dog bag 2000

6830186 12 x 12 dry wax deli paper 2000

Pan Liners Basket Liners wraps/bags Table Covers Patty Paper We’ve got you covered

Contact your MA for details

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 21 FANCY KETCHUP

FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 22 FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 23 ® ™ Tender OVEN ROASTED Pork Introducing HORMEL® A LWAY S T E N DE R ® Oven Roasted Pork. Imagine not having to worry about how the pork turns out. Better yet, imagine serving expertly prepared pork to your patrons each and every time. Pork that’s incredibly tender. Remarkably juicy. Wonderfully flavorful. Always done-to-perfection. That’s HORMEL® ALWAYS TENDER® Oven Roasted Pork. Expertly prepared pork is more than simply pre-cooked pork. It’s pork made the way you’d make it if you could spend more time waiting for that precise moment it reaches perfection. And it’s like that every time you serve it. So you have the extra time to do what you do best: personalize it, enhance it, turn it into an amazing meal.

q Ginger Pomegranate Glazed Pork. A ginger pomegranate glaze adds a sweet-tart flavor to the oven roasted pork loin. Serve with wasabi mashed potatoes and stir-fried vegetables. A remarkable combination.

©2011 Hormel Foods, LLC

HFS311-292 Sysco Foodie_pub.indd 1 3/16/11 2:14 PM