FALL 2018

TURN YOUR RESTAURANT INTO AN INSTAGRAM STAR /P.27 10 WAYS TO BRING IN THE BACK-TO- SCHOOL CROWD/P.18 MAKE YOUR MENU WORK THETHE HARDER/P.28 WIN GAME DAY WITH SHARABLE SNACKS/P.20 BBOFOFee sstt BBBBQQ IN THIS ISSUE

Message from the Executive Editor Dear Valued Sysco Customers, Bar-B-Que. Barbecue. BBQ. There are as many ways to spell it as there are ways of cooking it. Beyond the beloved regional takes in North America, over the last few years ethnic ingredi- ents and influences have expanded the idea of barbecue into a highly sought-after global fusion dining experi- ence. And with quality DEPARTMENTS cuts of beef from our specialty meat compa- 4 WORLD OF SYSCO nies, as well as our fine The latest from Sysco’s Butcher’s Block brand, plus profiles of Ontario line of Butcher’s Block supplier Maple Leaf Foods and Sysco customers Kananaskis Country Bill Goetz pork, you don’t have to Golf Course and Nick’s Inn. Senior Vice President, be a pitmaster to add 1 1 CULINARY TRENDS Sales and Marketing a rack of ribs, a pulled The new in-demand cuts of beef, functional drinks go mainstream pork sandwich or a and why pickled veggies should be on your menu. brisket taco to your menu and capitalize on the 25 OPERATIONS barbecue trend. See page 14 for more, including The fresh way to fry, essential tips for keeping your kitchen delicious recipe inspiration from our Sysco chefs. inspection-ready, ways to up your Instagram game and more. This issue has pages of great information that’s key to helping our customers be success- 29 RECIPES ful: tips on food safety for the kitchen, how to Everything you need to bring the dishes on our pages to life. leverage the popularity of Instagram to drive 32 DRIVER PROFILE engagement and new business, and how to build Meet Greg Hazel (aka “Superman”), a Sysco driver for 20 years. a menu that maximizes profitability. And there’s a lot more great food content to consider as kids FEATURES head back to school, football and hockey seasons 14 Fired Up! kick off and chefs begin preserving summer Regional barbecue styles draw a crowd from coast to coast. produce for the colder months. Plus, meet Sysco customers Kananaskis Country Golf Course in 18 10 Tips for Making the Grade Calgary and Nick’s Inn in Winnipeg. As always, we love to hear from our During the Back-to-School Season customers. If you have a comment, question As students head back to school, we offer tips to appeal to busy or feedback for the Foodie team, email us at families and share opportunities to grow your customer base. [email protected]. 20 Bring Your A-Game Thank you for the continued chance to earn Give your game-day snacks an upgrade and bring the tailgate party your business each and every day. indoors for fall football season. Enjoy the issue.

For more information on becoming a Sysco customer, please email us at [email protected]. © 2018 Sysco Corporation. All rights reserved. Unless otherwise noted, all product or brand names and their associated copyrights herein belong to their respective owners. Bill Goetz Senior Vice President, Sales and Marketing /SyscoCanada @SyscoCanada @SyscoCanada

FALL 2018 1

WORLD OF SYSCO WORLD OF SYSCO Sysco is dedicated to supplying the freshest products available. This not only helps meet a growing consumer demand to eat more wholesome foods, but it also helps businesses receive recognition The for the quality and care that goes into perfecting their craft. Freshest Pork Starts Here Whether it’s a juicy grilled pork chop, bacon-wrapped loin or crisp-crusted schnitzel, the average Canadian diner con- sumes an impressive amount of pork annually. At Sysco, our Butcher’s Block pork products meet consumer demands by offering the highest-quality marbling and colour; they are also more consistent due to our limited number of SUPPLIER PROFILE supplier-partners, live-an- imal sizing considerations, food-service-friendly pack Maple Leaf Foods Ontario sizes and higher-yielding trim For more than 100 years, Maple Leaf Foods generations to come, our food system must Without Antibiotics. “That means never specifications. has been transforming the way Canadians change,” McCain says. “We believe it is any antibiotics, ever. That’s where the mar- At Sysco, freshness and eat. Through a series of mergers over the possible to offer the world good, nourishing ketplace is at right now,” McGregor says. quality control of our meat years that included Maple Leaf Milling food that’s sustainably produced and “Together with Sysco, we launched some products are our highest Company and Purity Flour Mills Limited, responsibly consumed. This commitment RWA products a year and a half ago. We priority. Before our pork Maple Leaf has grown to become the includes a dramatic transformation of then worked with Sysco to secure listings, reaches your restaurant or your largest food processor in Canada. It’s also a our flagship Maple Leaf brand, replacing which helped us to get more customers. On customers’ plates, we ensure it proud leader in the production of sus- anything artificial with simple, natural Sysco-branded products, you’ll see the RWA is properly chilled in a high- tainable proteins, working to improve the ingredients, as well as making investments designation right on the box label.” tech-controlled “cold chain” world’s food system so that it can survive, and process changes to reduce our environ- At its inception, the company sought to every step of the way, from and thrive, well into the future. mental footprint by 50 per cent by 2025.” please the evolving palate of Canada. In the supplier to our trucks and Maple Leaf values innovation and Partnering with Sysco on both branded coming decades, with Sysco by its side, it warehouses, right to your sustainability. “The world’s food system and private-label products has enabled will look to satisfy the tastes of the planet. back door. Once it’s in the in 2050 won’t look like the food system of Maple Leaf to focus on the kinds of inno- “We are proud of our roots but decidedly restaurant, we recommend that today,” says Michael McCain, President vation needed to drive the marketplace, forward looking,” McGregor says. In the you refer to the storage and and CEO. “Among society’s most urgent says Scott McGregor, Director of Sales and coming years, he foresees an increasing preparation guidelines printed challenges is the need to close a 70 per cent Foodservice. “We look at the marketplace interest in foods such as plant-based on the box to follow food safety food gap between calories that are current- and we go to Sysco, and with the help of proteins and a range of ethnic cuisines as best practices. ly available and expected caloric demand their Marketing Associates, General Sales customers become more open to different by 2050, when the world’s population is and the Corporate Multi-Unit customers, flavours. The company is already investing expected to exceed 9 billion people.” we’ve been able to really drive the volume in plant-based proteins with its Au Naturel Maple Leaf is in a position to meet that we need to innovate new products.” brand and through recent acquisitions in growing need. One recent example of this is Maple the United States. Maple Leaf also has its “To sustainably feed and nourish Leaf’s new product initiative, RWA: Raised own halal brand of meats, called Mina.

4 SYSCOFOODIE FALL 2018 5 WORLD OF SYSCO

BRAND SPOTLIGHT

Sysco Brand QA Promise Our Sysco Brand products meet the most exacting standards for safety, reliability and quality. All Sysco brands The food world has never been so dynamic. Across the country, global are backed by the largest Quality Assurance department in the industry. cuisines permeate and enliven menus; chefs are reviving the great steak- house tradition; and consumers want to know where their ingredients come from. Staying on trend is more important than ever, and Sysco’s Butcher’s Block brand is designed to keep operators ready. With our top-quality cuts of meat, there are no limits to what a chef can achieve. FRESH new look, SAME great brands

Butchers are back Close to home Increasingly, consumers want to know can accommodate any preparation, from Patrons are interested in locally sourced that their food is wholesome and of high marinated and grilled to pan-roasted with ingredients and are willing to pay a You may notice that our brands quality—especially when it comes to meat. a dollop of butter. Or go all out with a premium for them—up to 25 per cent more. look a little different. Driven That could explain why the number of local Butcher’s Block Strip Loin to create your With Sysco, your restaurant can boast a by our companywide commitment butchers is on the rise, with many meat-for- own signature fillet. transparent supply chain from farm to to more sustainable operations, ward restaurants incorporating an in- table. At every step, we have insight into and new regulations on clear house butcher program and even offering Ethnic insights our supply network and know where all of and clean labeling, our products’ cuts over the counter. Every Butcher’s Block No matter where you look in global cuisine, our product is sourced. Talk with your local packaging now features a fresh new product is backed by Sysco’s commitment meat is a mainstay, from Vietnamese pho to OpCo to find out which of your Butcher’s look. Rest assured that no matter to quality and consistency, ensuring that Persian beef stew. Lamb is used extensively Block meats are locally sourced. what changes on the outside, the you are serving the best possible cuts, plate in Middle Eastern and Mediterranean Butcher’s Block has developed its quality and consistency you’ve after plate. foods, while pork is the protein of choice in offerings of highest-quality meats to fit come to rely on remain the same. many Asian dishes. Butcher’s Block meats seamlessly into your menu, whether accent- A return to basics fit right into any ethnic recipe. Try mari- ed with foie gras or alongside french fries. Whether your establishment specializes nating a Butcher’s Block Boneless Ribeye Order it when you want the perfect cut. in steaks or you offer just a few prime for delectable Korean barbecue, or use cuts, turn to Butcher’s Block for perfectly Butcher’s Block Pork Belly and Pork Butt aged and marbled beef. Versatile cuts for a range of East Asian preparations like such as boneless ribeye and flank steak Pork Belly Banh Mi Sliders (see page 30).

6 SYSCOFOODIE FALL 2018 7 Brand Culture Marketing & Promotions 14-5250 Satellite Drive, Mississauga, Ontario L4W 5G5 T: 905 361 0305 F: 905 629 9305

REVISION: 2 DATE: DECEMBER 19, 2017 DOCKET: CLIENT: COLOUR: PROJECT: TRIM SIZE: DESCRIPTION: BLEED SIZE: CONTACT: DATE REqUIRED: LIVE AREA:

CUSTOMER PROFILE

Photos: Nick’s Inn: Erika Csuta, former Marketing Associate; Zoë Sveinson, current Marketing Associate; Potoula Ganas, daughter and server; Bertha Ganas, co-owner; Vicki Ganas, co-owner; Lia Ganas, daughter; Sarah Anseeuw, former Marketing Associate.

Nostalgia and tradition, pride of owner- Thanks to weekly meetings with their ship and hospitality are just some of the Sysco Marketing Associate, Nick’s Inn Nick’s Inn ingredients that distinguish Nick’s Inn. staff members are kept informed and look

W

il This landmark 1950s-style restaurant, with forward to an annual collaboration session, d Headingley, Manitoba

W a prime location on the Trans-Canada which might involve a blind taste test to e s t founded: 1937 S Highway, 20 kilometres west of Winnipeg, compare products, specs and yields, and a l s category a : Comfort Food is a destination for locals and visitors on often leads to uncovering small inefficien- B u r www.nicksinn.com g their way into the city or on their way out. cies in the kitchen. e r a n Since Nick’s first opened in 1937, three “There is open communication on both d P a generations of family have served up ends,” says co-owner Vicki Ganas. “We c e ® C dishes and worked in the kitchen. Nick’s enjoy the relationship we have with Sysco. h u n ky takes pride in its dynamic lineup of staff They’ve gone above and beyond the call of S als members, some of whom have been with duty on many occasions.” a w it the restaurant for decades. The restaurant’s In the future, Nick’s Inn will focus h C am checkered floors, bright red booths and on doing what it does best: maintaining p ©2018 CSC Brands LP be ll’ iconic movie posters on the walls add to the quality food and an inviting atmosphere s ® V erv retro atmosphere. while attracting new customers and e R oas Quality food in abundance is also a continuing a long-standing relationship ted Po factor in the restaurant’s success. Nick’s with its regulars. As Ganas says, “Why fix it bl a no & W uses only the best ingredients in an effort if it ain’t broke?” hite product description supc Ch to serve up homemade meals in generous edd ar S Pace Chunky Salsa Mild 2439784 portions. A Sysco customer for over 50 ou p w ith T Pace Chunky Salsa Medium 2440220 years, Nick’s Inn sources a wide variety of omat ill os products from Sysco, including Imperial Verve Poblano & White Cheddar Soup with Tomatillos 4424661 Bacon, Butcher’s Block Reserve Angus Strip Loin, Wholesome Farms eggs and cheeses, produce, paper products and more.

®

Visit campbellsfoodservice.ca/about-us to learn more. FALL 2018 9 CULINARY TRENDS

A Cut Above Take a look at the top food trends of 2018, dish at a lower cost. The trick to cooking all web-like marbling in a shape that resembles and chefs agree: It’s all about the beef— these cuts, Walker says, is to not cook them an oyster shell. specifically, new and interesting cuts of above medium, so they stay juicy. SHOULDER TENDER Shaped like a ten- beef. This trend ranked first in an annual COULOTTE One of the most tender cuts derloin and just as tasty—but smaller and survey by the National Restaurant Associa- from the sirloin, the coulotte is versatile half the price—this lean cut can be cooked tion. More and more restaurants and chefs and packs a lot of flavour. Walker suggests whole, cut into medallions or sliced for are incorporating nontraditional cuts of roasting it whole. stir-fry. Its cylindrical shape, Walker says, beef as a cost-efficient but delicious way to DENVER Cut from the chuck, this tender, makes it attractive for plate presentations. freshen up menus. flavourful meat has marbling and is great TRI-TIP This tender triangular cut is al- “We’re always looking for ways to for grilling or roasting. ready a West Coast favourite and is gaining make the best use of the animal,” says Jack FLAT IRON An alternative to hanger, skirt popularity on the East Coast. Versatile and Walker, sales manager at Sysco specialty and flank steaks, this cut is rich in flavour full of flavour, it can be grilled, roasted, meat company Metropolitan Meat, Seafood and benefits from being marinated or ten- braised or broiled. & Poultry, who also has more than 25 years derized. Walker recommends it for grilling VEGAS STRIP STEAK Discovered by the of experience as a chef. “By discovering and sautéing and as a topper on salads. same meat scientist who discovered the new parts of the cow, we can find different MERLOT Cut from the side of the heel, this flat iron steak, this tender 14-ounce slice of steaks and varieties of meat to help create versatile, lean and thin steak can be sliced steak can easily be cut into smaller portions something that’ll stand out in the market.” for stir-fries, grilling or pan-broiling. and grilled, pan-fried, roasted or smoked. Here are eight nontraditional cuts OYSTER This tiny, tender gem (usually Ask your Marketing Associate about the that will make your customers’ taste buds weighing no more than 6 ounces) packs range of nontraditional cuts available from rejoice—and give you a high-quality steak intense flavour thanks to its natural Sysco’s specialty meat companies.

FALL 2018 11 CULINARY TRENDS CULINARY TRENDS

Pickling Spices Up Your Menu Would your customers care for some kim- Sharpen Your Flavours the highest-quality seasonal produce in chi? How about a plate of savoury sausage One of Britten’s signature recipes is Pickled your local market. with a side of pickled green beans? Pickled Fall Vegetables, featuring cold-smoked veggies are having a moment, inspiring bacon, maple syrup, butternut squash, Healthy Veggies, Served All Day operators and chefs to experiment with potatoes, mini cucumbers, carrots, turnips For operators hoping to better serve the new ways to brine and to add these bright, and radishes. He uses Sysco Imperial Mc- needs of health-conscious consumers, acidic dishes to their menus. Cormick Pickling Spice, which is also an pickled vegetables are a great choice across “It’s a very simple, profitable way to come attractive option for less experienced chefs every daypart. Add them to breakfast up with unique flavours and textures,” says because the spices, which help draw out the bowls, as an accent on sandwiches, and as a Patrick Britten, Culinary Consultant at flavours of the vinegar-and-sugar mixture, side to smoked and roasted meats at dinner. Sysco Northern New England. And patrons are premixed. As for which vegetables to You’re already starting with wholesome Functional Drinks Go are eating it up. choose, Britten recommends that chefs pick produce, and the fermentation process can further boost the nutritional value of cer- tain foods. Pickling is great for gut health, Mainstream too: During fermentation, live bacteria break down food components, making Wellness is in. As consumers tastes. More earthy flavours Italian Segment, Sysco some foods easier to digest. strive for optimal health, the such as ginger and matcha are Corporation. One of the advantages of pickled global food industry is rising gaining traction in the market. To accommodate these vegetables is that patrons can enjoy them to meet demands. The best Green tea—often considered trends, the food and beverage year-round. “The idea of bringing back evidence of this is the function- the go-to healthy tea option—is industry should continue some of the beautiful summer vegetables in al beverage industry, which has now joined by the likes of exploring flavour combinations the fall and winter—there’s that nostalgia expanded well beyond house- “adaptogenic” (healing) teas and innovating menu items. of pulling in those flavours,” Britten says. hold names like Odwalla and that incorporate ingredients Technomic predicts that “Patrons get the memories they had in Gatorade. You will now find a such as reishi mushrooms, cafés will increasingly rely on summer on that cold winter day.” number of health-conscious ginseng, amla fruit and holy offerings such as functional beverages on the market that basil to address issues such as teas to maintain their edge for are rich in fruits, vegetables, immunity, detoxification and beverage-focused occasions, for and smart supplements in- relaxation. “Turmeric is also example. In addition, consider cluding antioxidants, protein, very mainstream now because opportunities beyond bever- vitamins and minerals. Con- of its anti-inflammation ages. “Chefs can incorporate sumers’ interest in functional and antioxidant properties,” superfoods into functional bev- beverages will continue to grow Hoover adds. erages not only as hot or cold as the offerings diversify and As more consumers reject drinks, but also as dressings, address a number of health sugary drinks, the door has marinades, sauces and flavour- objectives, such as weight loss opened for alternative re- ings,” Balacchi suggests. and better digestion. freshments such as flavoured Create your own in-house “People are interested sparkling waters, vitamin wa- signature health beverages in probiotics, fermentation ters and other beverages with a using Sysco Imperial Fruit and gut health,” says Valerie perceived health benefit. “Due & Veggie Concentrates in Hoover, R.D., L.D., Manager, to the maturity of the soda flavours like Citrus Carrot, Health & Wellness at Sysco, market, it has become a large Berry Beet, and Apple & Greens citing the popularity of kom- enough volume to allow for a as a base. bucha, kefir and yogurt drinks. wide selection of functional Ask your Marketing Associ- According to Google Trends, beverage types to succeed,” says ate about the bottled wellness along with the uptick in Massimo Balacchi, Director, beverage options available in functional beverage searches, your Sysco market. Find recipe for Pickled Fall consumers are acquiring new Vegetables on page 31.

1212 SYSCOFOODIE FALL 2018 13 Memphis-Style Pulled Pork Sandwich Texas Is Brisket The Carolinas REGIONAL BARBECUE STYLES Country Love Pork D R A W D I N E R S Texas barbecue is a rich and “If it’s not cooked over wood, FROM COAST TO COAST wonderful thing. In East Texas, it’s simply not barbecue,” says the barbecue is influenced by Michael Vogt, Sysco Culinary Eastern styles, so you’ll find Consultant, Charlotte. You pulled pork and pork ribs, as could also say, “If it’s not well as more sauce. Head west pork, it’s not North Carolina No toward El Paso for Mexican barbecue.” Other regions have rth Car s olina is Rib barbecue, such as carne asada their briskets and beef ribs, -Style Smoked St. Lou and barbacoa, often made with but in North Carolina, pork is goat meat from the head or king. How do you know you’re cheek. But the heart of Texas in North Carolina? “Spice- Find recipes for barbecue country is in and rubbed pork ribs glistening these dishes on around Austin, where Germans in sauce and succulent shreds pages 29 –30. and Czechs immigrated and of the shoulder piled high on brought their cooking tradi- a soft white bun,” Vogt says. tions with them. Here you’ll The region is also known for Firedas barbecue reached its peak? Are smokedUp! meats so last find huge open fire pits featur- smoking the whole hog, and the season? ¶ Not even close! Sophisticated diners are seek- ing a variety of woods: hickory, sauce is vinegar-based and not ing out regional barbecue traditions, from the pulled pork pecan, mesquite. The primary too tomatoey. H offering is slow-smoked brisket, sandwiches of North Carolina to the smoky ribs of Memphis and which is incredibly versatile. the slow-smoked brisket of Texas. And in Los Angeles, a melting pot Use it across dayparts, as part of of cuisines, including Korean, Thai, Mexican and South American, a breakfast taco in the morning and in sandwiches or enchila- cos t Ta is giving rise to a flavourful new kind of American grilling—wheth- ske das in the afternoon. Bri a” er you want to call it global, fusion or barbecue without borders. ¶ iej a V op Making real barbecue takes time and dedication, and at Sysco we “R proudly sell our award-winning pork and beef products to many of the greatest barbecue joints in the country. If you’d like to add barbe- cue to your menu without putting in a wood-fired smoker, use Block and Barrel Pre-Smoked Whole Briskets or Pre-Smoked Pork Shoul- ders as the foundation of standout barbecue dishes. ¶ Take a walk through the Barbecue Belt to get familiar with the deep flavours and even deeper traditions that keep customers coming back for more.

14 SYSCOFOODIE The mops are applied in var- BBQ Spice before heating to Memphis Ribs ious ways, generally at the end drive home the flavour and, Can’t Be Beat of the cooking process, much of course, a coat of the Sysco The star of Memphis barbe- like a sauce. They provide an Imperial Kansas City Style cue? Cleaver-chopped pork acidic and sweet counterpoint BBQ Sauce. Served with some shoulder, served on a plate to the juiciness created by the onion straws and pickles, that’s with slaw, beans and bread or slow-melting fat. a taste of Kansas City.” on a sandwich made with a fluffy Wonder Bread–like bun. Add thick, sweet sauce and a Burnt Ends Los Angeles traditional mayo-based slaw. No matter how that meat is and Blends in Barbecue delivered, “our obsession with Kansas City Goes Global s r the moist, hacked bits of smoky, “Kansas City barbecue takes “If you’re in Texas or North e w e charred flesh is the stuff of components of other regions Carolina, making barbecue k S Southern culinary lore,” says and blends them together in is a full-day production,” p im r Spencer McMillin, Sysco’s a rub-and-sauce combo,” says says Benjamin Udave, Sysco h S d e Memphis Culinary Consultant. Andrew Langdon, Culinary Culinary Consultant for Los n e k Smoking methods vary, but the Consultant at Sysco Kansas Angeles. “But that’s not how we c la more respectable joints use pit City. “The rub infuses flavour roll in LA. For us [Angelenos], B Adobo Chicken with Pickled Persian Cucumber smokers—dark rooms filled and seasonings into the meat barbecue is simple: hot coals, with rotating, pork fat–crusted while it cooks low and slow nice cuts of meat, some veggies, shelves that go for up to 14 over a wood fire. The sauce is and call it a day.” LA’s Latino hours at a time. a tomato-molasses mix with community has always made In addition to pork shoulder, variations from tangy to spicy.” use of its parks and public you’ll find plenty of ribs, divided And while other regions focus spaces for grilling. “We think into two categories: dry-rubbed on one type of protein or cut, of barbecue as a social outing, and wet-mopped. Most dry rubs Kansas City uses a wide variety when everyone gathers around Find recipes for consist of some variation on of meats with a focus on the the grill, beer in their hand.” these dishes on brown sugar, cayenne, garlic brisket point, which yields the LA is also now home to some pages 29 –30. salt, onion powder, paprika, a signature burnt ends. “Burnt of the best Asian barbecue in g in p dried herb or two, and white ends are a staple of KC style, the world and is the fount of p o T and black pepper. Mops are with the notoriety of the grilling fusion. This spirit is n a ubiquitous and mostly follow fat-to-texture ratio that makes exemplified in Udave’s Bulgogi es rm a a basic formula: one part apple the meat as flavourful as it is.” Carne Asada, party-ready with -P jin cider vinegar, ¼ part water, ½ The Block and Barrel Burnt Filipino-inspired Adobo Chick- Ta Gr d part brown sugar. Add a small Ends are the perfect example en, Mexican-Style Corn and ille an d C yo o a a handful of salt and spices, plus of Kansas City style. “I season Pickled Persian Cucumbers. rn n M s with Lemo l a

S yellow mustard and ketchup. the meat with the McCormick o g n a M en re G

Better Together “Over the years I have made lots of changes to the way I make barbecue and have embraced the many cultures that surrounded me. Today, Los Angeles has become the hub for so many ethnic communities; each one of them has its own variation of barbecue, and I have fallen in love with da each one of them.” sa e A rn –Chef Benjamin Udave, Sysco Los Angeles Ca ogi Bulg

16 SYSCOFOODIE FALL 2018 17 3. Consider the Snack. 8. Make Friends with a Snacking has become big business. Accord- Delivery Service. ing to new research, 80 per cent of consum- Are you on board with Uber Eats or another ers say they snack at least once a day; snacks version of digital home delivery? Don’t are used increasingly to replace a meal; and bother trying to fight it; the revolution is 57 per cent say portability is an important here. As millennials are becoming parents factor. Keep wrapped snacks accessible all themselves, they turn to their phones for day. Ask your Maketing Associate about our everything, including dialing up dinner— new Block and Barrel Snack Trays. with no actual dialing or talking involved. TIPS 4. Use the Right Foods. 9. Two Meals for the Price Protecting Some foods retain their flavour and texture of One. better than others on that ride home from Because economics is a driving force the Earth, Plus for Making the restaurant. Soups, sandwiches, salads keeping families at home, value and Delivering Value and wraps all make the grade. Short pastas savings should also play an integral role in Rooted in the 4 R’s (Reduce, such as cavatappi and penne retain their bringing them back into the restaurant. A Reuse, Recycle, and Renew), texture well. Fried foods can go soggy, but limited-time “Order a meal, take one home” Earth Plus delivers affordable, the Grade Sysco has developed several distinctive offer is perfect for the back-to-school eco-friendly solutions that are french fry products to hold up over time, season, as busy parents will have one less good for both your business including Sysco Imperial Potatoes and dish to prepare the following day. and the planet. When you need During the Fries, and Ultimate Crisp Heavy Battered hardworking delivery and French Fries, coated in an extra-thick 10. Let Kids Eat Free. takeout and containers that batter to ensure a crisp outside and buttery Another surefire savings-based concept do the job right every time, interior. for back-to-school season is a weekly Kids think Earth Plus. Back-to-School Eat Free Night. Not only will this attract 5. Hit the Curb. regular customers back in, but it will also This growing trend splits the difference bring in new customers willing to try out Season between takeout and home delivery by an untested spot to save money. having a server meet the customer in his or her car or at the curb. Use texts to he back-to-school season poses many 1. Grab and Go with It. communicate with customers and cut out challenges for restaurants. As the lazy Portable, prepackaged meals that cus- the middleman. Diners love not having to tomers can grab and take with them have leave the car, and it’s cheaper than building T days of summer wind down, so do time become an important factor in the success a drive-through window! and money spent on dining out. When stu- of many fast-casual and independent busi- dents head back to class, schedules change and nesses. People are busy and stressed, and 6. Implement Online activities increase, leading families to hunker research shows they want something quick, Ordering. tasty and healthy at a good value. Sysco’s Diners today expect to be able to order down at home and causing university students versatile lines of packaging make off-prem- meals online, on either a restaurant’s own to focus more on studies and less on entertain- ises dining easy. Modern, lightweight Sysco app or a third-party website. This is true for ment. But this season offers opportunities for Trendz disposables are designed for greater takeout and delivery and is even becoming restaurants, too, from off-premises dining to resistance to grease and moisture, while the case for some eat-in dining. The online Sysco Earth Plus containers are made with experience should be seamless, so as not diversifying your menu dayparts. post-consumer recycled content. to frustrate customers before they get in At Sysco, we offer a wide range of take- the door. out-friendly ingredients, products and pack- 2. Diversify Your Dayparts. 10 If your customers come in primarily for cof- 7. Limit the Selection. aging, as well as the ideas and inspiration to fee, place packaged breakfasts, lunches and Takeout and delivery can be a burden ensure success. Here are our top tips to make snacks close to POS to drive impulse sales. for restaurants. Do your kitchen—and it the best fall yet. If you are a lunch spot, upsell packaged customers—a favour by creating a dinners, à la carte entrées or preassembled separate, limited takeout menu that meal kits. Busy parents will appreciate the offers a few selected items. convenience.

18 SYSCOFOODIE FALL 2018 19 FRY IT UP As temperatures begin Bite-sized nuggets of delicious- terrific snacks for sharing. If to chill and leaves start ness, deep-fried foods make you want to please a hungry perfect sharable snacks. And as game-day crowd, try our falling, customers will be Mark Bittman explained in a Loaded Mexican Fries. Topped gathering on barstools New York Times article, “Deep with fire-roasted corn,Pica y Fried and Good for You,” oil is Salpica Natural Crema and Take the Tailgate Inside and around high tables not evil. When you deep-fry, Casa Solana Taco Seasoning, To entice customers away from their recliners and to watch college and pro most of the oil stays outside this dish turns a game-day 82-inch TVs, create a party atmosphere in your the food, forming that deli- party into a fiesta. restaurant. Make it a place where fans want to gather football, followed closely cious crisp exterior and moist Interested in spicing up your to drink and eat fantastic food while they watch the by NHL hockey. Watching interior. It’s the only cooking french fry game without a lot games. Consider hosting a series of happy-hour par- method that can make zucchini of extra time and labour? Try ties that coincide with kickoffs. Decorate your space a game is a communal taste sinful, so go ahead and put offering ourSysco Imperial with local team merch and organize eating contests activity, and the nibbles it on the menu. Crispy Potato Flats or Sysco where customers can win hats or jerseys from their Fried calamari, delicate, Imperial Battered Sweet Pota- favourite teams. Take lots of pictures and publicize served should be fun, tempura-style vegetables and to Fry—both make a great base the fun on social media! sharable and delicious, fried mushrooms (see “Fried for loaded fries. too. Almost anything Gets Fresh” on page 25) all make

Your that can be eaten can be shared, from flatbreads to sliders to loaded french

Bring fries. If you’re looking for recipe ideas, inspiration and solutions to bring in the game-day crowd, Sysco has your back.

Pork Belly Banh Mi A-Game Sliders

Loaded Mexican Street Fries

Find recipes for these dishes on pages 30–31.

20 SYSCOFOODIE FALL 2018 21 Find recipes for these dishes on pages 30–31.

PASS THE PROTEIN as whole fennel seed, ground High-protein, low-carb diets paprika and fresh rosemary. remain popular, from Paleo to Pork loin might seem unusual Whole 30 to people who can’t for a game-day snack, but when tolerate gluten. It’s easy to work sliced and served with crusty around these limitations when bread or pita and a cold beer, it it comes to entrées but tougher definitely satisfies. with bar snacks, which are traditionally coated in batter, THE LIGHTER SIDE wedged between buns or loaded When spending hours at a bar Grilled with carbs. or restaurant to watch a long Vegetable Try getting creative, game, customers want to be Charcuterie with Roasted however, and you’ll find plenty able to order multiple apps and Pepper Sauce of appealing snacks featuring snacks and taste a range of fla- meat and protein instead vours without feeling weighed of bread, rice or potatoes. down. In addition, vegetarians Consider the chicken wing, for and vegans need to feel they example, which you could coat have options on the menu, or in a gluten-free flour instead they might choose to stay home of regular flour before frying. instead or just order a drink. Everyone loves a delicious One easy solution is to offer meatball, whether made from a variety of flatbreads or pizzas ground beef or turkey. Use with different toppings. Cut gluten-free bread crumbs, or into quadrants, these light, no bread crumbs, depending sharable snacks offer a blank on your customer base. Also, canvas for any chef’s creativity. though it does sit on a bun, our Or take your guests to veggie Pork Belly Slider (see recipe on heaven with a Grilled Vegetable page 30) keeps the focus firmly Charcuterie with Roasted Pep- on the protein—rich, savoury per Sauce (see recipe on page 30) Butcher’s Block Pork Belly. or a variation using any roasted Make the flavours sing with vegetables. In our version, pickled matchstick vegetables zucchini, carrots and peppers (see more on pickling vegetables are seasoned and grilled, then on page 13) and Sysco Imperial paired with warm naan and a Culinary Premium Mayo. cooling sauce made with yogurt To go even more purely and roasted red peppers. protein, try our Pork Lonza (see However you decide to make recipe on page 30). This fresh the play, think strategically and Butcher’s Block Pork Loin is you’ll have no trouble bringing Pork cured in pink curing salt for in patrons who want to eat, Lonza several hours, then coated with drink and order seconds for the a variety of seasonings such whole season.

22 SYSCOFOODIE FALL 2018 23 CUSTOMERIN THIS PROFILE ISSUE LOCALOPERATIONS FLAVOR

Kananaskis Country Fried Gets Fresh Golf Course Calgary, Alberta Great food starts with great ingredients. is too low, your food will taste founded: 1983 When deep-frying food, the most import- greasy. category: Casual ant ingredient is the cooking oil, as the • Strain your oil every day to take out www.kananaskisgolf.com taste and aroma of the oil you choose can food particles. Left in the oil, these permeate the foods you fry. continue to fry, and their flavour Want to know how good a restaurant can leach into other items. is? Check out the fried foods. If the only • Check your container to make sure flavour a customer tastes from a dish is your oil is fresh. Because cooking “fried”—and every bite coming out of the oil is extracted from various plants, fryer tastes the same, whether it’s a french nuts and seeds, it has an expiration fry or an asparagus stalk—then the restau- date. rant probably needs to upgrade its frying • Always change the oil in your deep habits. This means paying special attention fryer when it darkens or it smokes at to two things: What oil to use, and how it’s lower temperatures than usual. maintained. Have Fun with Fried Foods Cooking Oil Options Sysco offers an array of products for your Sysco offers a range of frying oils that fryer, including every kind of fresh and will not impart or transfer flavour. With frozen food. See the recipes for Fried value-driven, long fry life and sustainabil- Exotic Mushrooms with Black Garlic Aioli, ity options, each oil has its own special Crunchy Fried Broccoli and Buffalo-Style Set amid the majestic peaks of the Canadian Rockies, now includes a 22-foot fire pit right in the centre that advantages. Fried Cauliflower (page 31) to get started the two layouts of Kananaskis Country Golf Course makes for a great ambience. All the railings for both Fry-On ZTF: This Sysco-exclusive experimenting with fresh fried food. have been rated among the top 10 in North America. patios are glass, and you are looking down 30 metres combination of corn oil and high-oleic Try our Sysco Imperial fried appetizers, Every year from May to October, the resort welcomes over the golf courses, so it is amazing. canola oil is a top choice for excellent food including exciting new offerings such as 60,000 visitors who come from all over the world quality. Recommended for fine dining and Jalapeño Poppers and Buffalo Chicken to play golf or simply enjoy impeccable hospitality What would you recommend visitors to your chef-driven cuisine. Dip Poppers to spice up your fried food in a spectacular setting. An important part of that restaurant order? Sysco Classic: This midtier oil, a com- offerings. Diners love to dip, so don’t forget Darren Robinson, hospitality is the golf club’s dining room, overseen by I’d recommend the huevos rancheros for breakfast, bination of cottonseed and soybean oil, is a to pair your apps with delicious dipping General Manager Darren Robinson. Here, Robinson shares the secrets the Briggs burger for lunch and for dinner I would say great value. Recommended for high-volume sauces. Ask your Marketing Associate of the restaurant’s success and details about the grand either the filet mignon or the applewood barbecued kitchens where price is a factor. about plus-one ideas to inspire your own reopening this May after the resort closed for five years chicken. Then, for dessert, the crème brûlée and creations, made with ingredients already in due to floods. something from our craft cocktails menu or from our Maintaining Your Fryer your kitchen. excellent wine list. Even when using the best oils, your fryer What changes have you made to your menu since needs TLC. To keep your fryer in great reopening this year? What items do you typically source from Sysco? shape and fried food tasting its best, Sysco We pared down the menu to about 25 items, with a We order about 20 to 30 per cent of our food from recommends that you: Find recipes for Fried Exotic focus on doing everything perfectly. We also recog- Sysco, including the 10-ounce Triple-A strip loin steak, • Regularly verify that the oil Mushrooms with Black Garlic Aioli, nized that as a recreational club, there are certain items which we use for our tournament steak barbecues, and temperature is accurate. If heat is *Buffalo-Style Fried Cauliflower, Fried Okra and Crunchy Fried Broccoli on page 31. you just don’t change, because they’ve historically been multigrain croissants for some of our sandwiches. too high, your food will develop a some of our best sellers and people expect to see them. burned taste. If the temperature In the golf business, those items include a clubhouse How has Sysco been a key partner in your success? sandwich, fish and chips and filet mignon as an entrée. We’ve been working with Sysco for about 15 years, and they’ve been wonderful to us, both when the flood What changes have you made to the space? happened as well as this May when we reopened. When We did a full renovation to the clubhouse area and the the flood occurred, Sysco really stepped up to help us restaurant lounge. All the finishes are new and modern, minimize our losses. Our rep was there for us. With and we added a 16-person private dining room and a any relationship, it’s easy to be a good partner when meeting room. We also doubled the size of our patio, things are going well. It says a lot more if you can be a *To see this recipe, visit and increased the size of our covered back patio, which good partner when times are tough. syscofoodie.com.

24 SYSCOFOODIE AUGUSTFALL 2018 25 OPERATIONS OPERATIONS

leave. This keeps things clean, organized and sanitary. Shift inspections are about more than just cleanliness. Include food temperatures and equipment inspections to make sure everything is working. Avoid cross-contamination online. From staff selfies (wearing your by properly storing everything merchandise, of course) to wall art to menu in a safe place. items and ingredients, there’s an opportu- Store everything in the nity to visually share your story. The more correct order—such as cooked customers know about you, the more they over raw, fish over pork, pork have to love and share. over beef and beef over chicken. Make sure all containers are 3. Make an impact with your properly labelled with the cor- environment. rect Use By date and rotation. Food is just one part of the adventure. Con- sider the environment you’ve built for your Prepare for Inspection customers. Are there noteworthy visual Making the grade for inspec- elements that are unique and engaging? tion shouldn’t be difficult—es- Think about murals, indoor plants, light pecially if you’ve gone through installations, photography and paintings it before. Here is a quick that bring individuality to your space. refresher: It’s not just décor: it’s an opportunity for Save old inspection sheets so your customers to snap a photo, tag your you’ll know what to expect. business and share with friends. Fix things that have been 5 Ways to Make Every September, Food Know the materials you’re flagged in the past and give 4. The art of plating. Brush Safety Month reminds us of the using, including cooking mate- them special attention. If you are going to post your dishes on kitchen health and safety issues rials, such as oils, and chemicals Have as much of your staff as Your Restaurant an Instagram, you might want to give more that are so crucial to a restau- used for cleaning. possible be ServSafe certified. thought to plating. You don’t have to up on rant’s success. It’s a great time Post your chemical MSDS Hold regular meetings to develop a novelty dish specifically for to check on the basics to make (Material Safety Data Sheets). keep everyone educated about Instagram Star Instagram, à la the Unicorn Frappuccino sure you are protecting both Some chemicals can’t be mixed what is expected and how (though feel free!). But you can use plating Kitchen your staff and customers from and are caustic until they are important cleanliness is. In today’s competitive climate, restaurants are using social media to bring in new cus- as an outlet for your creativity. Stack food problems such as contamina- rinsed properly. With the right protocols tomers. As a showcase for alluring images, Instagram is easily the best online platform high for drama. Let the dish breathe by tion and food-borne illnesses. Wear gloves. Whether you’re and procedures in place, you’ll for sharing pictures of your food. This phenomenon is a mouthwatering opportunity for leaving plenty of negative space on the Safety Your kitchen is the heart of cooking or cleaning, gloves will have no trouble keeping things restaurants: It’s free, and it markets your images straight to a following of foodies. Best plate. One great Instagram account to the restaurant. Here are some protect your two greatest assets running safe and sound in of all, if you take care and give customers what they crave, they will do most of the work follow for inspiration: @theartofplating. essential tips to keep it safe, in the kitchen: your hands. But the kitchen. for you—sharing with their own friends and followers. Here are five ways to build your With sanitary and pumping out wearing them doesn’t mean you Ask your Marketing Associ- customer base and increase loyalty by sharing your world of food and fun on Instagram. 5. Train your staff accordingly. fantastic food. don’t have to wash your hands. ate about Sysco’s complete line Customers will generate their own content of Keystone Cleaning Products, 1. Get an account. Add your much as possible. Your business will stay about your business on Instagram, so These Use the Right Avoid Food designed to make managing location. Use it regularly. top-of-mind; you’ll always be in the know; make sure you post your account name in a Equipment Contamination your kitchen assets a lot easier. If you don’t already have one, go ahead and others will see you’re an active, engaged prominent place and encourage customers Get in the habit of asking Sometimes it’s the little things and set up your account. Always have your member of the tribe. to post to it. But no one knows the place Helpful questions and being deeply that matter most. Foodborne phone at the ready; take pictures of your better than your service staff. Encourage familiar with the materials in pathogens are invisible, but most interesting, fun and photogenic food; 2. Share your story. your bartenders, servers and hosts to learn your kitchen. good habits will keep your and post frequently—daily if you can. Make Behind every great restaurant is a story about and use Instagram. They should be Tips Wear proper apparel, kitchen clean and free of the sure you’ve included a custom location on waiting to be told. Customers connect most looking for Instagrammable moments to including nonslip shoes. hazards that create an environ- both Facebook and Instagram. This makes when they know who you are, how you got share on your account. They can also help Use the right kitchen mats ment for bacteria to thrive. it easy for customers to tag your business started and what the stories are behind fa- your customers represent your business to prevent slips and falls; they’ll Inspect the kitchen at every and see activity at your location. Follow vourite dishes and recipes. Consider what’s and your food in the best possible light on also help preserve cooks’ legs, shift and have the shift manag- similar people and businesses in your food most interesting about your restaurant, cel- their social channels, literally by saying, knees and backs. er sign off before everyone can community. Comment, like and interact as ebrate it and share it with your customers “Let me take that photo for you!”

26 SYSCOFOODIE FALL 2018 27 OPERATIONS RECIPES

with wood chips. Trim excess fat and season with salt and pepper. the buns, pile on the pulled pork,

Memphis-Style Pulled Pork Sandwich off the ribs and remove the mem- Remove from heat and place in and top with your favorite pickle Texas Is Brisket The Carolinas REGIONAL BARBECUE STYLES Country Love Pork D R A W D I N E R S Texas barbecue is a rich and “If it’s not cooked over wood, FROM COAST TO COAST wonderful thing. In East Texas, it’s simply not barbecue,” says the barbecue is influenced by Michael Vogt, Sysco Culinary Eastern styles, so you’ll find Consultant, Charlotte. You pulled pork and pork ribs, as could also say, “If it’s not well as more sauce. Head west pork, it’s not North Carolina No toward El Paso for Mexican barbecue.” Other regions have rth Car s olina is Rib barbecue, such as carne asada their briskets and beef ribs, -Style Smoked St. Lou brane from the bone side of the a bowl. Fold in the cilantro and slices and coleslaw. and barbacoa, often made with but in North Carolina, pork is goat meat from the head or king. How do you know you’re cheek. But the heart of Texas in North Carolina? “Spice- Find recipes for barbecue country is in and rubbed pork ribs glistening sthese dishes on around Austin, where Germans in sauce and succulent shreds pages 29 –30. and Czechs immigrated and of the shoulder piled high on brought their cooking tradi- a soft white bun,” Vogt says. tions with them. Here you’ll The region is also known for Firedas barbecue reached its peak? Are smokedUp! meats so last find huge open fire pits featur- smoking the whole hog, and the season? ¶ Not even close! Sophisticated diners are seek- ing a variety of woods: hickory, sauce is vinegar-based and not pecan, mesquite. The primary too tomatoey. ribs. Apply the dry rub liberally cotija cheese and reserve warm. ing out regional barbecue traditions, from the pulled pork H offering is slow-smoked brisket, sandwiches of North Carolina to the smoky ribs of Memphis and which is incredibly versatile. the slow-smoked brisket of Texas. And in Los Angeles, a melting pot Use it across dayparts, as part of of cuisines, including Korean, Thai, Mexican and South American, a breakfast taco in the morning and in sandwiches or enchila- cos t Ta is giving rise to a flavourful new kind of American grilling—wheth- ske das in the afternoon. Bri a” er you want to call it global, fusion or barbecue without borders. ¶ iej a V op Making real barbecue takes time and dedication, and at Sysco we “R proudly sell our award-winning pork and beef products to many of on both sides of the ribs. (This Fry the eggs sunny side up; re- the greatest barbecue joints in the country. If you’d like to add barbe- cue to your menu without putting in a wood-fired smoker, useBlock and Barrel Pre-Smoked Whole Briskets or Pre-Smoked Pork Shoul- ders as the foundation of standout barbecue dishes. ¶ Take a walk Bulgogi through the Barbecue Belt to get familiar with the deep flavours and Making the Most even deeper traditions that keep customers coming back for more. can also be done the day before serve warm. Heat the tortillas.

14 SYSCOFOODIE for a more intense flavor.) Place Pull brisket apart with two Carne Asada CHEF BENJAMIN UDAVE North ribs in the smoker, meat side up. of Your Menu forks or kitchen tongs to resem- SYSCO LOS ANGELES Carolina–Style After one hour, lightly spray the ble strands of ropa vieja; heat 3 SERVINGS Even if you spend zero dollars on marketing your restaurant, you still Smoked ribs with BBQ Spray. Repeat ev- through. 4 oz. bulgogi sauce (recipe on ery 15–20 minutes thereafter for To assemble, place the tortillas page 31) have an amazingly powerful sales tool at your fingertips: your menu, 1 lb. sirloin flap meat St. Louis Ribs the next two hours or so. After on plates, add a layer of the sweet which is read by every one of your customers. Pay close attention to your CHEF MICHAEL VOGT 2 green onions, sliced thin SYSCO CHARLOTTE the third hour, check for done- potato hash and top with pulled 1 tsp. sesame seeds, toasted menu—re-evaluate it at least every six months, keep it simple and pay 6–8 SERVINGS ness. The ribs should be tender to brisket. Drizzle with ranch dress- Tortillas for serving (optional)

attention to placement—and watch your profits climb. DRY RUB the touch. When finished, lightly ing, place the fried egg on top and Take half the bulgogi sauce and ½ 1 cups brown sugar brush with sauce. serve immediately. add 2 oz. water. Mix until it thins PARE IT DOWN In 2013, the average number design elements such as a box, a special font ½ cup Sysco Classic Kosher Salt out. Marinate the flap meat in the of items on menus was 153, according to or a design icon. ½ cup paprika CREAMY SOUTHERN COLESLAW 1 cup mayonnaise thinned-out glaze for at least 4 the National Restaurant Association. The ¼ cup granulated garlic Memphis-Style DON’T GET LOST IN THE MIDDLE Place ¼ cup onion powder 2 Tbsp. apple cider vinegar hours, up to overnight. Grill flap current trend is simpler and leaner, as 2 Tbsp. sugar big-ticket or popular dishes at the begin- ¼ cup Sysco Imperial Black Pulled Pork meat over high heat until desired too many choices can cause anxiety and Pepper, freshly ground 1 Tbsp. celery seed ning or end of a section list; anything in the ½ tsp. Sysco Classic Kosher Salt temp is met and outside is a little information overload in diners and slow 2 Tbsp. chili powder Sandwich middle gets lost. 2 Tbsp. ground cumin ½ tsp. freshly ground Sysco CHEF SPENCER MCMILLIN charred. Brush with remainder of service and food waste at restaurants. Imperial Black Pepper GET IT IN WRITING For daily specials, write SYSCO MEMPHIS glaze. Garnish with green BBQ SPRAY 1 lb. shredded green cabbage 8–10 SERVINGS ANALYZE IT Before you redesign the menu, them down, whether on a slugger, a table 1 cup apple cider vinegar ¼ cup shredded red cabbage onion and sesame seeds. Serve analyze which dishes are profitable and 1 cup apple juice ¼ cup shredded carrots 10–11 lb. Butcher’s Block skin-on, tent or just a piece of paper you hand out bone-in pork butt with warm tortillas. which are lagging so you know what to to diners. The written word will stick with CAROLINA BBQ SAUCE In a small bowl, stir together the ½ cup McCormick’s Smokehouse feature, what to highlight and what to cut. customers much better than a memorized 1 small onion, coarsely chopped first six ingredients. In a large Maple Seasoning ½ 1 cups ketchup Wood logs of choice (hickory is Adobo Chicken ADD AN ADJECTIVE According to the speech from a server. cup apple cider vinegar bowl, stir together the shredded preferred in Memphizs) with Pickled research firm Technomic, customers are PICTURE THIS Depending on the type of cup Worcestershire sauce cabbages and carrots. Stir the Charcoal and wood chip combo willing to pay 10 per cent more for items cup molasses contents of the small bowl into (optional) Persian Cucumber establishment, images work well to move 2 Tbsp. honey 1 cup Sysco Reliance Barbeque with descriptions. the large bowl. Chill and serve CHEF BENJAMIN UDAVE product on menus. We expect to see more 1 Tbsp. hot sauce Sauce SYSCO LOS ANGELES NAME THAT FARM If possible, include the augmented reality popping up in menus in 1 tsp. Dijon mustard alongside the ribs. 8 sandwich buns 8 SERVINGS 1 tsp. granulated garlic Sliced pickles and coleslaw for source location of the ingredients. Diners the coming years as well. 1 tsp. crushed chipotle peppers serving PICKLED CUCUMBERS increasingly want to know where their food 1 lb. Persian cucumbers Does your menu need a refresh? Ask NORTH CAROLINA RIBS “Ropa Vieja” To smoke the pork, score the skin comes from. ½ cup sweet chili sauce your Marketing Associate about Sysco’s 3 racks Butcher’s Block Brisket Tacos side of the shoulder with a knife, ½ cup seasoned rice wine St. Louis–style ribs THINK INSIDE THE BOX Attract the reader’s consulting services, which include menu CHEF OJAN BAGHER cutting through the fat but not vinegar Wood chips for smoking, such 2 shallots, julienned eye to certain spots on the menu by using analysis and design. as hickory and cherry wood SYSCO HOUSTON the meat. Massage the seasoning 4 SERVINGS 4 cloves garlic, thinly sliced into the meat, making sure to 6 sprigs cilantro FOR THE RUB 1 Tbsp. canola oil Combine all ingredients in a bowl 1 fresh jalapeño chili, chopped, include the spaces between the ADOBO CHICKEN and whisk with a fork. plus slices for garnish score marks. Wrap the seasoned 3 lb. boneless chicken thighs ¼ red onion, chopped shoulder in plastic film and ½ cup white wine vinegar FOR THE SPRAY ½ 1 cups diced sweet potato, flash ½ cup soy sauce refrigerate for at least 24 hours, Combine ingredients in a spray fried 4 cloves garlic, crushed “Your menu is your No. 1 1 oz. cilantro, chopped, plus up to two days. Using a profes- 1 tsp. black peppercorns bottle. leaves for garnish sional smoker, smoke the shoul- 3 bay leaves FOR THE SAUCE ½ cup cotija cheese, grated 4 eggs der at a low temperature (200– FOR THE PERSIAN CUCUMBERS marketing tool.” Pulse the onion with ½ cup water 4 8-inch Casa Solana Flour 250 degrees) for around eight Cut the cucumbers into ¼-inch in a food processor. Strain and Tortillas hours. Wrap the finished pork in rounds. Set aside. Combine the —Dawn Fitzgerald, Senior Director discard solids; retain juice. Whisk 2 1 oz. Sysco Block and Barrel Smoked Beef Brisket aluminum foil to rest for a few sweet chili sauce and vinegar in Sysco Marketing Services together with the remaining ¼ cup Sysco Ranch dressing minutes. Pull the meat apart us- a small saucepan and heat until ingredients, heat on low, in a Sysco Classic Kosher Salt and ing your hands or two forks. Toss they just mix together. Remove medium saucepan, and simmer Imperial Ground Pepper to taste with the barbecue sauce. (Or skip from the heat. Place cucumbers, for 15 minutes. Cool to room these steps and simply warm up shallots, garlic and cilantro in In a pan, heat the oil. Sauté the temperature or in refrigerator 3–4 lb. Block and Barrel Smoked jalapeño and onion until soft- until you’re ready to use. Preheat Pulled BBQ Pork.) ened. Add diced sweet potato smoker to 225–250 degrees, along To make the sandwich, toast

FALL 2018 29 RECIPES RECIPES

a Mason jar and pour the chili/ SHRIMP SKEWERS degrees for four hours. Place cu- and Sysco Imperial Ground Fresh rosemary sprigs for FOR THE JAM two to three minutes, until the Buffalo-Style 1 lb. Premier Gold Wild Caught Pepper to taste garnish Sauté bacon until it begins to batter has puffed and begins to vinegar mix over the top. Chill cumber, carrot, onion, cucumber ½ cup Sysco Gold N Crispy Batter Gulf Shrimp, unpeeled FOR THE PORK TENDERLOIN render; add the shallots and cook turn golden brown. Remove from Fried Cauliflower for 2–4 hours, up to overnight for 1 zucchini, roughly chopped and cilantro in a nonreactive con- Mix ½ cup club soda Trim pork loins of silver skin. through. Add maple syrup and oil and drain. Season with salt CHEF NEIL DOHERTY best results. 1 small red pepper, roughly tainer. In a saucepan, combine 2 SYSCO CORPORATE chopped 1 buttermilk naan with caramel- Sprinkle with curing salt and apple cider vinegar and cook over and pepper. Serve immediately FOR THE ADOBO CHICKEN cups water, sugar and vinegar and ized onions 4 SERVINGS 1 clove garlic, crushed place in a sealable bag, squeezing medium-low heat until reduced with aioli. Mix all the ingredients together ½ small red onion, cut into bring to a boil. Pour over vegeta- 2 slices heirloom tomato 1 bag batter mix Fresh jalapeño slices for out air. Allow to cure refrigerated to consistency of slightly thick 5–7 oz. cauliflower florets, roughly and marinate chicken for about wedges bles and place in cooler. In a pan 2 Tbsp. Arrezzio Extra-Virgin garnish for 4 to 8 hours. Add remaining syrup (will stiffen more when chopped three hours. Remove chicken or on a flat-top, fry bao to gold- Crunchy Fried ½ 2 oz. Buffalo Hot Sauce Olive Oil ROASTED RED PEPPER SAUCE spices to the bag and agitate to cool). Fold in the grain mustard; from the marinade and cook on Sysco Classic Kosher Salt en brown. Spread mayonnaise 1 oz. celery stalks, shaved ½ red pepper, roasted and distribute evenly. Allow to sit set aside and let cool. Broccoli with ½ oz. carrot, cut into matchstick a charcoal grill until internal and Sysco Imperial Ground across each bao, then slice cooked peeled Pepper to taste for another hour. Remove the Bulgogi Sauce shred temperature is 165 degrees. In a pork belly into thick slices and 1 tsp. chopped garlic FOR THE PICKLED VEGETABLES ½ oz. chives, finely chopped 1 tsp. cilantro, chopped, plus tenderloins and shake off excess CHEF NEIL DOHERTY saucepan, cook down the mar- MANGO SALSA place atop each bao with the pick- Bring balsamic vinegar, two 1 oz. Arrezzio Gorgonzola whole leaves for garnish spices. Roast tenderloins at 275 SYSCO CORPORATE Cheese, crumbled inade until it is reduced by half 2 cups unripe mango, cut into led vegetables; serve right away. 3 oz. plain Greek yogurt cups cold water, salt and pickling 4 SERVINGS ¼-inch dice Sysco Classic Kosher Salt and degrees for 30 to 40 minutes. spice to a simmer for 30 minutes. Mix the batter according to the and set aside until chicken is ½ cup ripe pineapple, grilled and BULGOGI SAUCE freshly ground Imperial Black Cool completely before serving. Blanch the potato and butternut recipe on package; set aside. Cut cooked. Brush the marinade over cut into ¼-inch dice Loaded Mexican Pepper, to taste 1 Tbsp. Sysco Imperial Fresh the chicken and serve accompa- 2 oz. lime juice FOR THE PICKLED ONIONS squash. Combine all the vegeta- Garlic, minced celery stalks in half lengthwise; 2 oz. fish sauce Street Fries FOR THE VEGETABLE PLATTER 2 tsp. Sysco Imperial Fresh nied by Persian cucumbers. In a shallow pan, bring vinegar bles in a bowl; strain the warm shave thinly with a vegetable 1 oz. rice wine vinegar CHEF JIM WOOLSEY In a large bowl, drizzle olive oil Ginger, minced 1 shallot, finely chopped SYSCO DETROIT to a boil and add red onion. Cook pickling liquid over the vegeta- 2 Tbsp. plus 2 tsp. tamari or soy peeler. Place celery in ice water on the zucchini, carrots and cru- Grilled Corn with 1 pinch crushed red chili flakes 2–4 SERVINGS, SHARED 45 seconds; turn onions over and bles and refrigerate for 24 hours. sauce to help it curl. Heat deep fryer to 1 Tbsp chopped cilantro 6 oz. sirloin flap, cooked dités and grill. Season to taste cook for another 45 seconds. Re- Drain the vegetables, toss with ¼ cup gochujang (Korean chili 350 degrees. Fry the cauliflower Lemon Mayo and To make the skewers, toss all Sysco Classic Kosher Salt and with salt and pepper. (Note: paste) move from the heat and allow the arugula, and serve with Bacon 2 Tbsp. rice vinegar for 3 to 4 minutes; remove and the ingredients together in a freshly ground Sysco Imperi- Keep crudités at the edge of the Tajin-Parmesan al Black Pepper, to taste onions to cool to room tempera- Maple Mustard Jam on the side. 2 Tbsp. plus 1 tsp. toasted toss with 2 ounces of the sauce, Topping large bowl to season. Thread the 6 oz. Sysco Imperial Crispy grill to save the stems and leaves ture in the vinegar. sesame oil reserving the rest. Toss celery shrimp and vegetables onto metal Potato Flats from burning.) Combine batter 2 tsp. Sysco Classic Honey CHEF BENJAMIN UDAVE When ready to serve, grill and carrot with ¼ ounce of the skewers and grill over high heat, ½ oz. taco seasoning mix mix with club soda according to Fried Exotic BROCCOLI SYSCO LOS ANGELES 2 oz. natural crema naan and slice each piece into sauce and set aside. Sprinkle with 6 SERVINGS turning as needed, until charred instructions; lightly batter wild Mushrooms with 6 cups broccoli florets 2 oz. cilantro pesto six wedges. Cut cooked pork loin ¾ cup cornstarch chives and Gorgonzola cheese 6 ears fresh corn on all sides, about 10 minutes 2 oz. fire-roasted corn mushroom blend and fry until into slices and arrange on a plat- Black Garlic Aioli ¼ 1 tsp. baking powder and drizzle the remainder of the 1 qt. chicken stock 1 oz. fresh jalapeño chili, sliced on each side. Serve with the golden. Separately, deep-fry naan ter or individual plates. Serve CHEF MARCUS MEANS 2 Tbsp. panko crumbs sauce around the plate. 4 oz. Wholesome Farms 2 oz. cotija cheese 1 tsp. salt Unsalted Butter mango salsa, made by gently Fresh cilantro leaves for gar- until golden. Arrange the vegeta- the pork shingled with dollops of ATLANTA 2–3 SERVINGS ½ cup all-purpose flour 4 sprigs fresh thyme mixing all the ingredients nish bles on a platter accompanied by mustard, pickled onions, grilled 1 cup ice-cold club soda Salt to taste together in a bowl. sliced naan, mushrooms and to- EXOTIC MUSHROOMS 1 Tbsp. Sysco Supreme Toasted Fried Okra 2 lemons Season flap meat with salt and naan and rosemary sprigs. mato slices, topped with jalapeño 5 oz. Sysco Wild Blended Sesame Seeds CHEF NEIL DOHERTY 1 cup mayonnaise pepper and roast at 350 degrees Mushrooms ¼ cup green onions, thinly sliced SYSCO CORPORATE

FRY IT UP As temperatures begin Bite-sized nuggets of delicious- terrific snacks for sharing. If 1 Tbsp. Tajin seasoning to chill and leaves start ness, deep-fried foods make you want to please a hungry slices for garnish. falling, customers will be perfect sharable snacks. And as game-day crowd, try our Mark Bittman explained in a Loaded Mexican Fries. Topped 1 cup Jade Mountain Tempura 2–3 SERVINGS New York Times article, “Deep with fire-roasted corn,Pica y for 30 minutes. Let cool, slice and gathering on barstools Fried and Good for You,” oil is Salpica Natural Crema and Take the Tailgate Inside and around high tables not evil. When you deep-fry, Casa Solana Taco Seasoning, To entice customers away from their recliners and to watch college and pro most of the oil stays outside this dish turns a game-day 82-inch TVs, create a party atmosphere in your 4 oz. Parmesan cheese, grated football, followed closely the food, forming that deli- party into a fiesta. restaurant. Make it a place where fans want to gather FOR THE SAUCE cious crisp exterior and moist Interested in spicing up your to drink and eat fantastic food while they watch the by NHL hockey. Watching interior. It’s the only cooking french fry game without a lot games. Consider hosting a series of happy-hour par- Pickled Fall method that can make zucchini of extra time and labour? Try ties that coincide with kickoffs. Decorate your space Batter Mix a game is a communal taste sinful, so go ahead and put offering ourSysco Imperial with local team merch and organize eating contests activity, and the nibbles it on the menu. Crispy Potato Flats or Sysco where customers can win hats or jerseys from their Fried calamari, delicate, Imperial Battered Sweet Pota- favourite teams. Take lots of pictures and publicize portion. Fry the Crispy Flats in a FOR THE ROASTED PEPPER SAUCE ½ lb. fresh okra served should be fun, tempura-style vegetables and to Fry—both make a great base the fun on social media! sharable and delicious, fried mushrooms (see “Fried for loaded fries. too. Almost anything Gets Fresh” on page 25) all make

Your that can be eaten can be ½ cup cold seltzer water In a bowl, combine all the ingre- Clean the corn, leaving the base shared, from flatbreads 2 cups flour to sliders to loaded french

Bring Vegetables fries. If you’re looking for deep fryer, and season with taco In a blender, combine roasted recipe ideas, inspiration and solutions to bring in the game-day crowd, 1 cup cornmeal Sysco has your back. dients and whisk together to mix of the cob to use as a handle. In seasoning. Top the fries with the pepper, garlic and cilantro with CHEF PATRICK BRITTEN BLACK GARLIC AIOLI Pork Belly Banh Mi 1 cup cornstarch Sliders (recipe, A-Game pages 29-31) SYSCO NORTHERN 5 cloves black garlic well. Set aside. Loaded Mexican a large pot, bring chicken stock Street Fries roasted beef, crema, cilantro pe- Greek yogurt. Season to taste NEW ENGLAND 1 cup mayonnaise 1 Tbsp. paprika to a boil along with butter and sto, jalapeño slices and roasted with salt and pepper. Serve in a 12 SERVINGS 1 tsp. lemon juice FOR THE BROCCOLI 1 tsp. cayenne pepper 2020 SYSCOFOODIE FALL 2018 21 thyme. Add salt to taste. Add corn Salt to taste Toss broccoli in ¼ cup of corn- Cut each piece of okra in half corn. Garnish with cotija cheese bowl next to vegetable platter. BACON MAPLE MUSTARD JAM and cook for about 15 minutes. Pork Belly Banh and cilantro leaves, and serve 1 lb. smoked bacon, diced FOR THE AIOLI starch, shaking off excess. Mix lengthwise and soak in cold Zest the lemons and add the zest Mi Sliders immediately. 1 qt. maple syrup In a blender, combine the garlic, the remaining cornstarch, bak- water for one hour. Meanwhile, to the mayonnaise. Mix the Tajin Pork Lonza 2 cups finely diced shallots ing powder, panko, salt and flour mix the remaining ingredients CHEF JIM WOOLSEY CHEF DAVID KNICKREHM 1 cup apple cider vinegar mayonnaise and lemon juice. Mix and grated Parmesan. Grill corn SYSCO DETROIT SYSCO IDAHO 1 cup whole grain mustard on high until well blended. Sea- together. Add club soda to the together in a bowl. Remove the 3–6 SERVINGS (SHARED) Grilled Vegetable over a charcoal grill until ker- 4 SERVINGS (SHARED) son with salt to taste. cornstarch mixture. Dip the okra from water and dredge in 10 oz Butcher’s Block Pork Belly Charcuterie with PICKLED VEGETABLES nels begin to mark. Remove from 2 Sysco Butcher’s Block Pork 2 cups white balsamic vinegar broccoli in the batter mix. Deep- the flour mixture, shaking off -ex Sysco Classic Kosher Salt and Tenderloins FOR THE MUSHROOMS heat; squeeze the juice from the freshly ground Sysco Imperi- Roasted Pepper 2 Tbsp. Sysco Classic Kosher fry broccoli in batches until gold- cess. Deep-fry at 350 degrees un- 2 tsp. pink curing salt Salt Mix tempura batter; stir to- 2 lemons over the corn. Lather al Black Pepper, to taste Sauce ½ tsp. Sysco Classic Kosher Salt en. Set on paper towels to drain. til crispy and golden. Serve with 6 slices English cucumber 4 Tbsp. Sysco McCormick Pick- gether until there are no lumps with lemon mayonnaise. Finish CHEF JIM WOOLSEY 2 tsp. whole fennel seed ling Spice Toss crunchy broccoli with Bulgogi Sauce (see Crunchy Fried 2 tsp. fresh cilantro, chopped 1 tsp. crushed red apepper and add cold seltzer water to off with Tajin-Parmesan topping. 3 oz. carrots, matchstick-sliced SYSCO DETROIT 4 oz. red potato, sliced the sauce. Remove, garnish with Broccoli Recipe) or your favorite 4–6 SERVINGS (SHARED) 1 tsp. freshly ground Sysco 4 oz. butternut squash, sliced help the fried foods to cook up 3 oz. red onions, thinly sliced Imperial Black Pepper toasted sesame seeds and green dipping sauce. 3 oz. mini cucumber, thinly sliced 2 Tbsp. Arrezzio Extra-Virgin 4 oz. mini cucumber, sliced crispy, light and not oily. Cut Blackened Shrimp ½ 1 tsp. ground paprika 4 oz. rhubarb, sliced lengthwise onions, and serve. 1 cup white vinegar Olive Oil ½ cup white wine vinegar mushrooms to desired sizes. Dip ½ cup sugar 3 baby zucchini, halved 4 oz. carrot, sliced Skewers with 1 small red onion, thinly sliced 4 oz. turnip, sliced mushrooms into the batter and 3 bao (Chinese buns) 4 tri-color carrots Green Mango Salsa 3 oz. mayonnaise 4 crudité vegetables such as 4 oz. baby radish, quartered shake to remove excess. Preheat 4 buttermilk naan with caramel- ½ sliced serrano chili CHEF BENJAMIN UDAVE Season pork belly with salt and baby carrots, radishes and ized onion deep fryer to 350 degrees. Gently turnips 4 oz. mini peppers, sliced SYSCO LOS ANGELES pepper and slow-roast at 290 4 Tbsp. French whole grain 1 oz. arugula add each mushroom and fry for 4 SERVINGS Sysco Classic Kosher Salt mustard, for dipping

30 SYSCOFOODIE FALL 2018 31 DRIVER SIGNATURE SIDES. PROFILE FEATURING YOUR SIGNATURE FLAVOUR.

31% OF CONSUMERS SAY GREAT SIDES ARE ESSENTIAL TO A MEMORABLE BBQ EXPERIENCE.1 Greg Hazel aka “Superman” 20 Years Driving for Sysco Halifax

Q: What do you like most relationship with my custom- If you weren’t driving for Sys- things do not come together the about working for Sysco? ers, which makes it easy for co, what would you be doing? way I like. A: Probably the great products them to come to me with any I would probably be a long-haul that we carry and the awesome issues that need to be resolved. trucker. Of the Sysco customers you sales reps that I have on my deliver to, do you have a route. What obstacles do you While driving in your truck, favourite dish or meal that encounter that affect your job what radio station, music they make? What is the most rewarding during an average day? or podcast are you usually The Spitfire Arms Alehouse in aspect of your job? Obstacles that come up usually listening to? Windsor, Nova Scotia, makes I love to see happy customers have to do with the changing K-Rock 89.3 in New Minas, the best braised short ribs. when I’m delivering. environment when I go from Nova Scotia. one location to another, such as Are Canadians good drivers? Describe how you have helped conditions on back roads and What is your go-to meal or In some of the smaller cities customers solve problems. Canadian weather. Environ- beverage when on the road? in Canada, parking is very One way I’ve worked with cus- mental awareness is key! Green tea and breakfast. tight; however, Sysco drivers are tomers to solve problems is by professionals and we can get suggesting Sysco products that Tell us somethig fun, weird or What driver quirks do you the job done even with tractor they didn’t know we carried. funny that has happened to possess? Do you have trailers. you while working as a driver. superstitions about driving or Smoke Rings with a Carolina-Style Pulled Pork Sandwich Describe the relationship you I actually got to meet a rock star certain rituals you practice? featuring Brew City® Beer Battered Thick Cut Onion Rings have with your customers. while working with Sysco: Axl I like to have my route set up SUPC: 4720858 McCain SKU: 70010011 I have a one-on-one Rose from Guns N’ Roses. the same way every day, or

More than a third of consumers think sides are an important part of a great barbecue experience.1 So how can you round up more folks with yours? Complement craveable products with the authentic barbecue avours you’re famous for. Ask your Sysco Marketing Associate how you can bring crowd-worthy signature sides to your menu.

1Datassential Menu Trends Keynote, Report: Barbeque and Southern, October 2015. ©Sysco, 2018.

32 SYSCOFOODIE The Sysco Brand family has been delivering quality, innovation and pro tability for decades. Our dedication to these values will never change – but soon, the look of Sysco Brands will. Rest assured that no matter what changes on the outside, the quality and consistency you’ve come to rely on will always remain the same.

These exciting new logos will be on packages at your local OpCo soon!

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