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Home , Barrel barbecue, Hanger steak, Hasselback potatoes, Kushiyaki, Picanha, Shredded beef

EDITION 26

GO GLOBAL WITH VALUE CUTS AND ETHNIC-INSPIRED DISHES FIREDUP ABOUTBEEF

SIDE DISHES+ IN THE SPOTLIGHT /P.18 FALL HARD FOR AUTUMN VEGGIES /P.20 A HAPPIER, HEALTHIER /P.27 MEET SYSCO LAURIE WOLFE /P.32 IN THIS ISSUE

Message From the Executive Editor Dear Valued Sysco Customer, Let’s get to the of the issue: One of the big- gest trends in dining this year is the move toward global flavours, and entrées are no excep- tion. Our feature story, “Beef Up Your ” (pages 14–17), covers global trends in beef, with a focus on value cuts that bring more profit to the plate. Canadian consumers are also looking for exciting new flavour combinations. And sit-down are finding success by offering street- DEPARTMENTS mashups with a PLACE YOUR ORDER TODAY! global flair. We cover 2 WORLD OF SYSCO the phenomenon on Learn the source of Sysco’s supreme seafood, why Saputo is a top HALOUMI CHEESE page 9. dairy supplier and how to make the most of ’s Block . 6X160G SUPC 2820807 In this issue, we also 9 CULINARY TRENDS 6X235G SUPC 0693628 offer ideas and recipes Discover how global street-food mashups can work in your operation. for inspired vegetable Plus, chefs choose their favourite value beef cuts. side dishes (see pages 25 OPERATIONS 18–19) that can comple- Dominic Iezzi See how Sysco’s Business Resources can help increase your sales, and ment those main- Senior Vice President, get tips to make your kitchen a happy, healthy workplace. HALOUMI meats, or be served on Sales and Marketing 28 RECIPES their own, as a series Everything you need to bring the vibrant dishes on these pages to life. of small plates. And as the weather continues to cool down, we’ve found delicious ways to tap into 32 BACK OF OUR HOUSE GRILLING CHEESE the warm colours and sweet, subtle flavours of Meet Laurie Wolfe, a Culinary Consultant from Sysco Prairies who autumn produce (page 20). can help grow your business. On the operations side, find out how our FEATURES Business Resources teams across Canada can DIVERSIFY YOUR help you overcome the most common obstacles 14 Beef Up Your Menu to growth (page 25). This leading-edge program When preparing beef, look to ethnic flavours and value cuts for a world of is available coast to coast for Sysco customers— inspiration—and more profit on the plate. because your success is our success. MENU OFFERING We are grateful for the chance to earn your 18 Pick a business every day. Is there something you’d As shift, vegetable side dishes morph into small plates and Haloumi cheese origins can be traced back to the Mediterranean shores of Cyprus. like to see in Foodie? Email your questions and take their place in the spotlight. Remaining firm even when cooked, heating releases its fresh flavour. comments to us at [email protected]. We love to hear from our customers. 20 Warm Wishes Enhance your favourite recipes with Haloumi and delight in the flavours of the This season, brighten your menu with the vivid colours and intense Mediterranean. Sliced or cubed, prep and are a snap. flavours of autumn produce.

Fire up the BBQ or pan fry with a drizzel of olive oil. Brilliant for brochettes, just right For more information on becoming a Sysco customer, please email us at [email protected]. for , delicious in , as a , and even au ! © 2019 Sysco Corporation. All rights reserved. Unless otherwise noted, all product or brand names and their Dominic Iezzi associated copyrights herein belong to their respective owners. Advertised items may not be available at all Senior Vice President, Sales and Marketing operating companies.

/SyscoCanada @SyscoCanada @SyscoCanada OUR EXPERTISE DRIVES YOUR SUCCESS

Visit us at saputofoodservice.ca/fine-cheese/haloumi-cheese SYSCOFOODIE 1

canadian saputo.indd 1 7/19/19 1:01 PM WORLD OF SYSCO WORLDWORLD OFOF SYSCOSYSCO Fresh From the Sea No matter which part of the globe your Sysco seafood QA measures include everything from food safety comes from, you can count on quality, freshness and audits and social responsibility audits to point-source flavour. That means whether you’re dishing out fried inspection. Before products even reach Sysco storage pollock or a new shrimp recipe, you can always serve facilities, both quality and freshness are checked and your seafood with the utmost confidence. rechecked. “Sysco’s specifications are considered the Sysco’s Portico brand seafood products, including gold standard in the seafood industry,” says Jon Shirley, top sellers like shrimp, salmon and basa, not only taste Sysco’s Director of Seafood Category Management. great but also meet the highest quality assurance (QA) “Freshness is built into Sysco’s DNA and flows through standards in the industry. Portico seafood is sourced all our unique specifications.” with integrity and with a focus on meeting Sysco’s Portico’s rigorous specifications, which range from 2020 Seafood Sustainability Goals. Our extensive net weight and count all the way to water temperature, quality assurance staff, with offices across the globe, result in better-than-industry-standard seafood ensures that products meet the highest standards. products across the board.

LOCATION Montreal CATEGORY Dairy KNOWN FOR Quality milk and cheese

SUPPLIER PROFILE Products. “High-quality dairy products are focused on our customers’ needs and begin with high-quality milk from healthy working to meet and exceed their expecta- Saputo and well-cared-for animals,” says Norman. tions on a daily basis,” says Jim Fennell, Vice To that end, Saputo supports initiatives President, Food Service Sales, Saputo Dairy that promote communication, awareness Products, Canada G.P. and training opportunities for dairy Dairy production welfare issues. A Good Corporate Citizen After immigrating to Montreal from Italy Saputo’s brands have gained loyalty As a global leader in dairy processing, more than 50 years ago, the Saputo family from Canadian consumers. Neilson and Saputo “has a responsibility to consistently founded a small dairy to serve local pizze- Dairyland sub-brands made by Saputo’s demonstrate good corporate citizenship,” rias with fresh cheeses like fine mozzarella. Woolwich Dairy, which produces goat Norman says. To further that goal, the Now, Saputo is one of the top 10 dairy cheese and specialty cheeses, were voted company established its “7 Pillars,” which producers in the world. “most trusted” milk brands in Ontario cover a commitment to social and envi- and Western Canada, according to a 2019 ronmental responsibility and economic A Trusted Portfolio BrandSpark study. performance. One example of those pillars In Canada, Saputo is a leading dairy manu- in action is Saputo’s efforts to reduce its facturer and processor, marketing cheeses Saputo and Sysco environmental impact by conserving like mozzarella, cheddar, ricotta, Parmesan For more than 20 years, Saputo has been energy and cutting down on greenhouse and Camembert—to name a few. It also supplying Sysco with a range of quality gas emissions. “We are constantly looking sells milk, cream, yogurt, sour cream, dairy products in sizes and formats at ways to improve our environmental cottage cheese and ice cream mixes, as well designed specifically for the performance,” Norman says. Community as other dairy and nondairy products. sector, including block cheese, shredded engagement is also important to Saputo. To “As a dairy company, milk is our primary cheese, fine and imported cheeses, fluid put this into practice, says Norman, “The ingredient, and we care deeply about the milk, cultured dairy and more. For the past company strives to invest 1 per cent of its way it is produced,” says Randy Norman, six years, Saputo has been designated a Top annual pretax profits back into the commu- National Sales Manager for Saputo Dairy 10 Sysco Canada Supplier. “Together, we nities in which it operates.”

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Sysco Brand QA Promise Flavour and Flexibility Our Sysco Brand products meet the most With high-quality products that fit any menu, Sysco’sButcher’s Block specialty exacting standards for safety, reliability and meat brand is distinguished by its consistency and flexibility. Customers know that quality. All Sysco brands are backed by the largest they are getting the best cuts of beef, pork and , as well as something equally if Quality Assurance team not more important: peace of mind. in the industry. Meat Is Having a Moment Count on Consistency Best in Class never go out of style, but Butcher’s Block products are small-boxed, Depending on menu, budget and ambition, almost all restaurants—about 92 per cent making them easier to store and transport, operators can choose products from several of operators—serve some variety of beef. as well as more affordable for customers. distinct tiers of Butcher’s Block products. About 91 per cent also serve pork. The meat The quality of Butcher’s Block products Butcher’s Block Canadian Pork program market is booming, along with the number is as consistent as their specialty sizing, adds flavour and increases the marbling of , and it’s more important than and the packaging is always right for the of the meat. And Butcher’s Block Reserve ever to have dependable centre-of-the-plate customer. Meats arrive with consistent specializes in premium meats—including proteins. Fortunately, the Butcher’s Block portioning every time—ready for the grill the highest-quality beef and veal Sysco has brand has more than 1,700 meat products or oven, requiring minimal prep work from to offer—for steakhouses and traditional to choose from, including various cuts of operators. restaurants looking to wow consumers beef and pork. with top-tier cuts. For Every Menu Quality That Is Guaranteed Whether it’s a fillet for the holidays, a The Perfect Cut To ensure unmatched tenderness and tender Butcher’s Block boneless rib eye or The best butchers are experts at a craft flavour, beef products are aged to perfec- a nice flavourfulpork tenderloin, Butcher’s that prides itself on attention to detail and tion. All Butcher’s Block beef products are Block meats are endlessly adaptable for quality. Butcher’s Block holds to those same inspected by the Canadian Beef Grading a variety of menus and . These values. Our high-quality cuts are the result Agency (CBGA). Products also must meet products can be used for Korean , of expertise at every step of the way, from the expectations of Sysco’s quality assur- classic and everything in between, the ranch to your table. ance process, the most stringent in the and Sysco’s culinary team of chefs is on foodservice industry. And Sysco’s supply hand to help with recipe ideas that show- Ask your Sales Representative about Butcher’s chain is both reliable and transparent. case this versatility. Block meats for your menu.

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Chef Bruno Terroso

Duck Confit Special Meats & Cheese Fusilli With Shrimp

CUSTOMER PROFILE How would you describe The Vanilla Pod? chicken and are the two items that tomatoes and herbs. When we’re in high Sometimes they will even bring clients like It’s a winery restaurant. The food is based have been with us since the beginning— season, we actually grow a lot of our own myself to those farms so we can see where on Mediterranean fare with lots of shared mainly because customers don’t let us take vegetables and herbs. But in the off-season, the products are coming from—how they The Vanilla Pod plates as well as large plates. We try to them off the menu. when it’s too cold to grow, we buy most of farm it, how they package it. use as many sustainable products as we our vegetables from Sysco. A lot of it is from Penticton, B.C. possibly can. How do you craft your recipes? local growers, so the quality is excellent. How has Sysco been an important All the recipes that we use are either my partner in your success? The Okanagan Valley makes a picturesque How did your partnership with Poplar own or dishes that I’ve developed with my I’ve been working with Sysco since around Grove Winery begin? team. Most of the recipes have a concept 2001 and they’ve been fantastic partners. backdrop for a at The Vanilla Pod in In 2011, we were approached by the owner behind them. It usually has something to As far as big companies, The team here in Kelowna has been terrif- Penticton, British Columbia. Chef Bruno of the winery to join with them in a part- do with the food I would eat growing up, Sysco is the only one I even ic—always working in sync with me to find nership. We moved our restaurant to this but slightly more refined and put together allow through the door. the products I need. As far as big companies, Terroso dishes on his fresh, seasonal creations location, and it morphed into what we have for restaurant service. Sysco is the only one I even allow through and partnership with Poplar Grove Winery. now, which is a glassed-in the door because of the relationship we’ve with beautiful views of the lake, valley and What are some of the products you had over the years. I feel they are willing to vineyards. We seat roughly 70 inside, plus source from Sysco? Tell us more about how Sysco works with go to the next level for me. In 18 years, I’ve another 70 on the patio. We buy all our beef from Sysco; we use a local producers in your area. only had four Sales Representatives, and I sustainable beef company called Beretta They’ll drive up and down the valley drop- have moved from six different restaurants. What are some of your signature dishes? Farms that Sysco distributes. Other ping off at restaurants, and they’ll stock up They’ve been very loyal to me, and I’ve The crispy with tomato and than your everyday pots, pans and paper the truck at small farms and bring it back always been loyal to them. It’s definitely a avocado and the paella with prawns, products, we also get duck, some fish, to the warehouse to distribute for them. great partnership.

6 SYSCOFOODIE SYSCOFOODIE 7 CULINARY TRENDS Flipping the Familiar Sit-down restaurants find success with global street-food mashups. The global culinary mashup is nothing chefs and operators can get in on the fun. flavour pairings that don’t feel too jarring,” new. For as long as people have travelled, “Our access to information is blowing says Vomund. Imagine something like a they have collected new flavours and the doors off of where we were 20 years grilled cheese with Mexican recipes from around the world­—sometimes ago,” says Vomund. “Now you can learn street corn, he says. “It has the creamy combining these flavours in novel ways. about distant flavours—on YouTube or element from the corn and mayo, plus new Recently, has featured its share travel blogs—and immediately source many flavours from the spices and cilantro. You of mashups, perhaps starting with the Los hard-to-find ingredients through Sysco. smash that between some good bread and Angeles Kogi truck. By taking “Every chef has an identity, a back- think, ‘Why haven’t I tried this before?’” a familiar vehicle (the taco) and adding ground, a culinary story to tell,” says As for the Soondubu Jjigae , pic- a twist (bulgogi beef), you can introduce Vomund. Take those memories and play off tured below, it’s also a natural. Korean pork diners to new tastes—the simple joy of the them when you create your mashups. Tell and tofu stew, which uses Butcher’s Block Korean-style taco. the story of your heritage through a new Pork Butt and takes the place of stewed We spoke to Chef Chris Vomund of kind of taco or burger—or something dif- Mexican pork or chicken. Once again, you Sysco St. Louis about why the street food ferent, like matzo ball with lemongrass. are attracting diners with a comforting, mashup trend is growing more popular Mashup pairings shouldn’t be too com- familiar food (the burrito) and adding a with sit-down restaurants and how more plicated. “The key is finding harmonious twist (the stew).

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SOONDUBU JJIGAE BURRITO Scan below or visit SyscoFoodie.com to get the recipe.

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canadian ventura.indd 1 7/24/19 9:50 AM 10385-01_Ann_Sysco_Bacon_Olymel PRINT.pdf 1 2019-07-24 5:19 PM

THERE’S NO BETTER TIME TO HEAT UP YOUR MENU NEW SYSCO WITH FLAVOURS FROM AROUND THE WORLD! • Spicy flavours are both the leading and fastest-growing flavours at the Top 200 FSRs* DID YOU • 47% of overall food service orders are ethnic and flavours* SUPREME BACON KNOW? • Canadian consumers identify spicy flavours in the top 5 for most appealing and most craved**

Less shrinkage

Better plate coverage Southwestern Mac & Cheese Piri Piri Labneh Chicken & Waffles Ground Ancho Chili Pepper Piri Piri Seasoning Blend Fiery Habanero & Roasted Ancho chili peppers are dried Reminiscent of the famous Seasoning Blend poblano peppers and deliver from Portugal, this rich and Heat up your menu with fiery sweet, earthy and fruity flavour unique blend of warm earthy habanero. Hot habanero peppers with mild heat. spices, lemon, lime, herbs and are blended with roasted garlic for a NEW vegetables brings a spicy, tangy flavour combination that awaken the • Bring authentic Mexican flavour flavour to a wide variety of dishes. taste buds with a blast of rich flavour to traditional dishes such as and aroma. , salsas and • Incorporate into power or • Add to , marinades, dips noodle bowls • Add to syrup for French or and spice rubs in place of chili • Sprinkle directly onto, or make waffles for a sweet, spicy and powder for a milder heat into a sauce for fish or chicken flavour combination • Incorporate into cocktails and • Stir into mayo for an aioli • Use to spice up traditional garlic for a balance of sweet, butter and spread on cornbread spicy and slightly smoky flavour • Incorporate into breading for appetizers such as popcorn shrimp or mozzarella sticks

SUPC # PACK/SIZE BRAND DESCRIPTION 5415173 6 x 500 g Club House Ground Ancho Chili Pepper Center-cut Sliced Bacon Shrimp with 5275460 6 x 700 g Club House Piri Piri Seasoning Blend 10-12/LB #5386166 Roasted Corn Purée and 5290204 6 x 705 g Club House La Grille Fiery Habanero & Roasted Garlic Seasoning Blend Farro * © 2017 Canadian Ethnic Food and Beverage Consumer Trend Report, Technomic | **2017 Canadian Flavour Consumer Trend Report, Technomic

McCormick Canada Food Service Contact your McCormick sales representative or Sysco MA today or visit us at 600 Clarke Road, London, Ontario N5V 3K5 Clubhouseforchefs.ca for menu inspiration, product information and more. Phone 1-800-265-4988

*Reg. TM/MD McCormick Canada ®Reg. TM/MD McCormick & Co., Inc. Used under licence clubhouseforchefs ch4chefs CH4Chefs

canadian olymel.indd 1 7/30/19 10:18 AM canadian mccormick.indd 1 8/6/19 4:28 PM CULINARY TRENDS

A CUT ABOVE Officially, meat is divided into “primal” and “subprimal” cuts. For our purposes, “off-cuts” refers to anything outside that prime area of the animal’s back where you find the tenderloin and rib eye.

Cory Schreiber Juan Rosado Daniele Mereu CULINARY CONSULTANT CULINARY CONSULTANT CULINARY SPECIALIST/ SYSCO PORTLAND SYSCO NORTH TEXAS BRAND MANAGER SYSCO VICTORIA I’ve had success with the chuck flap loin What we use a lot here at Sysco North Texas from Northwest Pride Natural Beef. In is the Casa Solana lifter meat. You can I am really into beef , sitting just Italian cooking, it makes for some of the use it for fajitas or vaca frita, the Cuban above the rib eye. The collagen and fat are best carpaccio I’ve ever had. It just needs a dish. Latin is growing. Mexican rendered juicy and silky after long hours on little added salt and spice. First, freeze the cuisine and Tex-Mex cuisine have been a smoky pit. My colleague Chris Ormiston flap loin slightly. This allows you to slice it mainstream for a long time. Now Cuban, and I started to play around with prepara- very thin for carpaccio. Or, you can square Peruvian and Argentinian all have a strong tions. We came up with a rolled-up beef rib, it out and trim it, grill and roast it, then presence, too. And they all use those value with the meat attached to the bone only on slice against the grain, and it’s a beautiful cuts of meat: the , the entrails, the the end, rolled up and tied so it resembles a sandwich. In today’s kitchen, a centre-of- . Tongue is a great item for tacos tomahawk , but at a fifth of the price the-plate product should have multiple and and a lot of other things that, of a real one. We rub the meat with chopped uses. It should find its way onto the menu at maybe 10 years ago, I don’t think chefs were garlic, rosemary and parsley and slowly grill least twice to keep the inventory lower. thinking about. over indirect heat for great results.

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L O U I E IT Klaus Mandl Patricia Carvalho Katie Mullaley-Walters CU ED TS CULINARY CONSULTANT CORPORATE CHEF CULINARY SPECIALIST Value Cuts Make a Comeback SYSCO CHICAGO SYSCO GRAND MONTREAL SYSCO ATLANTIC We surveyed Sysco chefs across North America to learn about their Our Certified Angus Beef® boneless flap In 2019, more unexplored African cuisine The is a great value cut, sold meat beef loin is versatile and economical. has been hitting the market. The West by Sysco Fine Meats. It’s popular with favourite value meat cuts and how to use them in global applications. You can use it in multiple recipes, allowing is discovering and embracing flavourful customers for its full, beefy flavour and hen most people think of steaks, they imagine care—a precision cut or a longer time—but the for greater inventory control. You can grill dishes such as berbere Ethiopian siga with chefs because of its versatility. You W prime cuts such as the rib eye, New York strip, end result is juicier and more flavourful meat. Use them it whole or cut it into smaller bavette steaks. [beef] ragout with injera. To elevate the can use hanger steak in preparations like and T-bone. But chefs know there is a in on-trend global applications like Latin and Asian It’s also ideal for cutting into chunks to be dish, chefs can replace the steak frites, which originated in Belgium lot more to beef than just these pricier cuts. And with braising and grilling, and you can’t go wrong. used for or into even smaller strips normally used with chopped Butcher’s and France, or serve with a sauce such as a the movement toward tail-to-snout cooking, creative We talked to six Sysco chefs from Portland to for stir-fries. Because of its coarse texture, Block inside round, which has more bite Mexican , an Argentinian chi- operators are embracing the secondary and off-cuts. Montreal about their own favourite value cuts and the this cut takes on marinades extremely well, to it. Slow-braising the inside round in michurri or a North African chermoula. You These marbled marvels may require a little more best ways to cook them to tender perfection. which in turn is ideal for different ethnic the berbere spice mix—which includes can also serve it plain, cooked medium-rare recipes. It can also be braised, and it comes cinnamon, cardamom and cloves—brings over the grill or on the stovetop, with a apart into tender shreds, as in the Cuban a new dimension to the dish, which in turn simple compound butter or pan sauce. The dish ropa vieja. makes a lasting impression on guests. possibilities are limitless.

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lobal beef dishes are hot. Items such as Korean Sliced With Cornmeal Fries bulgogi and Brazilian picanha Chef Luigino Tripodi steak are joining the main- stream. Even the all-American is turning Japanese with the use of wagyu beef, bonito flakes and otherumami ingredients. Many ethnic dishes use value cuts to achieve tender, Vaca Frita With Yuca and juicy results. Secondary cuts Black Beans such as chuck and flap meat not Chef Juan Rosado only add rich, meaty flavour to a dish, but they also give great value—and help reduce food Latin waste. “Rib eyes and sirloins are Latin American cooking today is thriving. Certified Angus Beef® lifter meat, an help customers with their beef programs. important, but in the industry Restaurants that serve authentic regional underutilized cut from the ribs.) The result This includes both talent and technology,” are all the rage, and is a medley of colours and flavours. For his says Magno. “Not only do we use high-tech we try to use the whole animal,” creative chefs are mixing Latin flavours and beautiful Sliced Picanha With Cormmeal machines to make precision cuts specifical- says Jocelyn Magno, chef and ingredients with other global cuisines to Fries, Chef Luigino Tripodi uses a different ly for the Asian and Hispanic market, but meat specialist at Newport Meat form sophisticated mashups and their own product—Certified Angus , with those cuts are informed by our specialists of Nevada. “It’s important to give vision of fusion cooking. the fat cap off. In this elegant dish, the meat in the different cultures.” In his colourful fusion dish, Vaca Frita is seared for a few minutes over a hot flame, As far as using value cuts, Magno says, the same respect and care to and Yuca Poutine, Chef Juan Rosado com- and then served with cornmeal fries. “It is a win-win situation. We chop the every cut, including the chucks bines with Canadian pou- Whether you are looking for more cre- beef and bring that consistency, which and rounds.” Akaushi Burger With tine and tops it with the Argentinian staple ative ways to menu beef or great ideas for not only helps the operator save on labour Tobiko and chimichurri sauce, flavoured with tropical optimizing profit from each beef serving, and per-serving costs, but it also helps to Mustard Slaw banana. (As the centrepiece, Rosado uses “Our specialty meat companies are here to eliminate food waste.” Chef Bryan Hudson

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Japanese word for “red The Korean word for The Korean word for Portuguese word for cuts, says Chef Magno: 2 cow,” as some Japanese “thin-sliced beef,” “ribs” or “,” “sirloin cap,” usually 0 9 SIRLOIN FLAP wagyu beef comes from marinated and grilled. often when marinated grilled or open-flame Grill the sirloin flap a breed of “red” cows. and grilled over a flame. roasted on a . whole, then slice on the bias as a great substitute for flank or .

CHUCK FLAP Use this instead of Bulgogi boneless short ribs Chef Jason Knapp and you’ll save several dollars per pound. Find recipes for these dishes ROUNDS on pages 28–30. These lean cuts from the rump and hind legs are perfect for braising and shredding for stews.

COULOTTE Asian Similar to a , Korean food has become so popular that of- with plenty of tasty marbling, the coulotte is ten you can enjoy a bibimbap or bulgogi at perfect for a Beef Stew in a Crusty a mall or food court. It has become almost or house steak. Bread Boule as popular as Japanese, Thai and Chinese Chef Patrick Clement BALL TIPS cuisine, with Filipino cooking close behind. Lean meat from the Canadians’ tastes are expanding—opening sirloin/round that works up to new flavours and ingredients, includ- well when diced. ing value cuts of meat. Don Jante owns Flip ‘n Patties, a Filipi- no-American joint in Houston. Though most of the dishes are Filipino, the opera- tion is perhaps best known for its Akaushi burger (see Chef Bryan Hudson’s version on previous page; recipe on page 28), made from Texas wagyu beef that is bought from Braised Flat Iron Roulade a local purveyor through Sysco. Growing Chef Patrick Clement up, Jante ate the Filipino food cooked by his mom: simple things, he says, like vinegary , and sisig, a specialty made from every part of the pig face. “In countries like the Philippines,” says Jante, “they utilize every part of the animal. It’s not a luxury.” In Chef Jason Knapp’s Bulgogi Nachos recipe, Butcher’s Block sirloin is sliced very thin before getting mixed into a global European mashup. The sweet, tangy flavours that work in Asian marinades and sauces are When the weather starts to cool down, the end, you have a delightfully fork-tender beef stew cooks with celery and carrots and just as effective in slow braises, such as Chef Korean-Style nothing satisfies like a rich, hearty beef piece of meat. Braises take time, but they arrives at the table in a crusty bread boule. Short Ribs Colin Greensmith’s Korean-Style Short Chef Colin Greensmith dish. Take a value and stew or also have their place in a busy kitchen, as In another dish, a is butter- Ribs. An inexpensive cut, short ribs take braise it in the wet and dry ingredients once you place the meat in the oven, your flied, rolled and tied into a roulade. It is time to draw out their rich, beefy taste. of your choosing. Use Korean flavours, as work is done for several hours, so you can then braised with dried herbs and more ar- Chef Colin Greensmith has done with his work on other tasks while it cooks. omatic vegetables and served family-style, short ribs, or a more traditional Europe- Chef Patrick Clement of Pallas Foods, surrounded by the vegetables and glazed an-style combination of aromatic vegeta- a Sysco Company located in Ireland, has with sauce. Serve this dish with mashed bles, red wine and beef or chicken stock. In created both a stew and a braise. His classic potatoes or polenta to fill out the meal.

16 SYSCOFOODIE SYSCOFOODIE 17 1. Roasted Broccolini With Lemon and Garlic Chef Michael Staie

2. Buffalo-Garlic Brussels Sprouts With Vegan Ranch Dressing Chef Scott Copeland

3. Pressure-Cooked Glazed Vegetables Chef Eric Streets

4. Cauliflower 1 and Lobster “Mac” 2 and Cheese Chef Jason Knapp

5. Duck Fat Confit Fingerling Potatoes Chef Christian Kearns

6. Fried Avocado 3 Wedges With Roasted Corn Chef Brian K. Everman

Find recipes for these dishes on pages 30–31.

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the ascent of the once-humble side dish what makes a side dish irresistible? elevation—the quality of the ingredients, with and without a meat accent. Roasted more important, more profitable—and for has come about in stages. First, steakhous- Steakhouses have shown that even the techniques and presentation—that makes Broccolini With Lemon and Garlic is a sim- some diners, the menu favourites that drive es began to innovate and elevate the way simplest vegetable—the carrot, the Brussels the difference, whether the dish is larded ple dish that highlights the gorgeous hue of loyalty and repeat business. PICK they treat vegetables. In the process, they sprout—can become an object of desire. with bacon, vegan or gluten-free. the vegetable. And Pressure-Cooked Glazed created decadent cult favourites like lobster “Side dishes need to have a degree of Vegetables offers a rainbow of vibrant the ascent of the side dish “is changing baked potatoes and truffle mac and cheese. difficulty that people can’t do at home,” plant-based is on the rise, colour that works for all dietary types. the way menus are designed and orga- Next, vegetarian and plant-based eating says Neil Doherty, Sysco’s Senior Director and diners are looking for vegetables nized,” says Barnes, “and even the way we A became more popular—and sometimes the of Culinary Development. Home cooks across the menu. Aside from vegans and a versatile dish like buffalo-garlic dine out.” Instead of ordering an appetizer best place on the menu to find vegetables might steam or boil veggies and season vegetarians, many diners are choosing a Brussels Sprouts With Vegan Dressing and a main dish, a group may order several was among the side dishes. Finally, diners them with salt and pepper, but they proba- “flexitarian” lifestyle, in which they eat can be menu’d as a side dish, appetizer or sides or small plates to share, plus a few started to crave customization. Instead bly wouldn’t sous vide carrots and toss with mainly plants but occasionally enjoy meat. à la carte small plate. As diners grow more mains. Something like Fried Avocado SIDE of having the chef decide what starch or French butter and bonito flakes. People In the past, vegans and vegetarians were sophisticated, explains Bruce Barnes, Sysco Wedges With Roasted Corn is another great veg should go with what protein, today’s dine out specifically to feast on specialized often relegated to the side dish section of Menu Consultant, they want to customize example of a sharable side. Depending on patrons want to pick and choose their own dishes such as Duck Fat Confit Fingerling the menu. Now, however, creative sides/ their own meal instead of having the chef how you handle the pricing of these dishes, sides—treating them almost like shared Potatoes or Cauliflower and Lobster small plates are simply a great opportunity do it for them. This means small plates— this new paradigm can be a real profit Dish small plates or . “Mac” and Cheese. It’s that chef-driven for chefs to showcase colourful vegetables, that left side of the menu—are becoming maker for your operation.

18 SYSCOFOODIE SYSCOFOODIE 19 � ROASTED BEETS WITH BACON AND SAGE Chef Nate Luce � HASSELBACK POTATOES WITH BACON Chef Colin Greensmith

� HARVEST GRAIN SALAD IN SQUASH Chef Andrew Warm Wishes Langdon Brighten your menu with the radiant colours and comforting flavours of autumn.

THE VEGETABLES OF AUTUMN offer a sweeter profile and the warm colours ALTHOUGH FALL VEGETABLES such as of falling leaves. At this time of year, build your seasonal menu using gorgeous squash and beets have a natural sweetness, red and yellow beets and yellow squash. Look for butternut and acorn squash ingredients like honey, brown sugar, maple � BROWN BUTTER (and their cousin, pumpkin) with bright orange and golden-yellow flesh, syrup and even sorghum act as catalysts, HASSELBACK which can be stuffed or cubed and roasted in the oven. Consider dark leafy brightening and intensifying the flavour. SQUASH Chef Andrew greens such as collards and beet greens for a hearty winter salad. (Find the Grain salad stuffed in acorn squash, such Langdon recipe for Winter Greens and Warm Pork Belly Salad at SyscoFoodie.com.) as the recipe pictured, incorporates the Get creative with hearty potato preparations, too. You can access many differ- seasonal flavours of dried cranberries, ent varieties of potato, from russet to Yukon gold, from our produce brands, pecans and maple syrup. From Chef Andrew Sysco Imperial Fresh and FreshPoint. Langdon, the dish makes a wonderful light lunch or . Likewise, Chef Luce has WITH COLDER WEATHER, diners crave comfort. They are beginning to roasted red and yellow beets with the best think about the holidays, with flavours such as cinnamon, nutmeg, allspice ingredients of the season: bacon, butter, and maple at the forefront. For a simple, warming side dish that goes well with walnuts and a zesty mixture of lemon meat or fish, roast celery root that has been cubed and seasoned with salt, juice and Mike’s Hot Honey. Chef Graham white pepper and a little nutmeg. Or toss cubed butternut squash with pure Mullett instead adds ethnic ingredients like maple syrup and a pinch of cinnamon, cardamom, salt and pepper and roast pepitas and Cotija cheese to spice up his until nicely browned. Pumpkin Tostadas With Kale Slaw. For a more elevated preparation, Chef Nate Luce cooks butternut squash “When you incorporate special seasonal in the Hasselback style, which involves a series of super-thin cuts into the ingredients such as red currants, juniper vegetable, resulting in a beautiful presentation (pictured). Topped with berries and roasted chestnuts, your vegeta- brown butter, cinnamon, dried cranberries and sage, this is a perfect side for a ble dish becomes a lot more exciting,” says holiday menu. For Chef Colin Greensmith’s Hasselback Potatoes With Bacon, Sysco Senior Director of Culinary Develop- which use the same masterly knife technique, the preparation is otherwise ment Neil Doherty. “And when your dish is deliciously simple: just olive oil, a sprinkling of salt and fresh thyme—plus the more exciting it's more likely to sell. Which addition of chopped bacon for and flavour. is, after all, the ultimate goal.”

� PUMPKIN TOSTADAS Find recipes for WITH these dishes on KALE SLAW SyscoFoodie.com. Chef Graham Mullett 20 SYSCOFOODIE SYSCOFOODIE 21 Mix & Match Pair autumn vegetables with fresh herbs and warm spices for winning combinations.

BRUSSELS SPROUTS ACORN SQUASH LEEKS CELERY ROOT PARSNIPS CARROTS

Brussels sprouts have experienced an un- Winter squashes such as spaghetti, acorn Leeks are great at playing a supporting French chefs love celery root (also called If you have parsnips, mash them with po- Versatile, brightly coloured carrots can be likely but undeniable renaissance in recent and butternut have warm-hued sweet flesh role, lending aromatic undergirding to a celeriac) for its crisp texture and mild tatoes and lots of butter, and sprinkle with shaved and julienned into salads, slowly years. Once the bane of vegetable-phobic that works well for as well as for dish. But in autumn and winter, when they taste—like a potato crossed with a celery thyme at the end for a hearty cold-weather simmered into soups or quickly glazed children, they were too often undersea- soups and stews. Because of its small size are abundant, consider casting them in the stalk. Once you pare off that rough skin, dish. You can also prepare a parsnip-and- on the stovetop for an easy side dish. soned and overcooked. But around the and solid flesh, an acorn squash is often lead role—in a soup with potatoes, topped you can access the vegetable’s smooth ivory potato soup that is thickened with crème Naturally sweet, they pair well with fall time they found their essential cooking scooped out, stuffed and roasted, or filled with smoked pumpkin seeds, or braised flesh. Cut it into small cubes and deep-fry fraîche and flavoured just a bit with spices flavours such as honey and maple as well method—spread out on a baking sheet and with a bean or grain salad that includes with toasted hazelnuts in a heaping mound it, then toss with fresh parsley and toasted such as nutmeg and allspice. Serve before as fresh herbs like sage and thyme. Zingy roasted until the outer leaves are lightly dried fruits and nuts. Squashes pair well of butter. Caramelize leeks and mix them cumin seeds. Or roughly chop the celery rich meats like venison or rack of lamb. Or ginger and lemon are natural partners, browned—Brussels sprouts also discovered with the sweet flavours of brown sugar, with roasted, chopped Brussels sprouts root, combine with potatoes and make a fry up parsnips for a less starchy alternative especially in soups and stews. Roast carrots perfect flavour partners. For starters, they maple syrup and even agave or sorghum. for a cold-weather vegetable mélange. Or delicious and subtle winter soup, which to . Season them with plenty and parsnips together with sage, thyme play well with extra-virgin olive oil, sea When roasted or stewed, they work nicely simmer them down with shaved green you can accent with wild mushrooms, of salt and cracked pepper and toss with and cumin seed for a classic vegetable dish salt and coarsely ground pepper. From with fresh herbs such as thyme and sage, apples and cumin to use as a perfect side walnuts and finely chopped rosemary. Or minced parsley. that complements a or roasted there you can improvise with maple syrup, and spices like cinnamon and nutmeg. dish for something comforting and hearty keep it raw: Julienne it into a salad along chicken. Carrots never go out of style. chopped hazelnuts or walnuts, a squeeze of like a slow-cooked pork roast. with a tart apple and more fresh parsley lemon—and, of , chopped bacon. and drizzle with hazelnut vinaigrette.

22 SYSCOFOODIE SYSCOFOODIE 23 OPERATIONS

2. Engage Your Staff Whether you are a small mom-and-pop outfit or a chain, your staff is your greatest asset. “You’ve got to train and invest in your staff,” Prokopowich says. “Get them engaged in your goals; bring the whole staff into the conversation about strategies and customer experience. Start by holding pre- shift huddles to build energy and morale.”

3. Keep Up With Industry Changes The foodservice industry is changing fast. Millennials and Gen Z-ers are becoming the primary consumers, driving things like plant-based menus, wild flavour mashups and the explosive growth of third-party de- livery services. “It’s a very new landscape for restaurants, and owners frequently don’t know how to capitalize on these develop- ments,” says Prokopowich. It’s important to stay abreast of current trends. 4. Make an Action Plan As with any other business, a restaurant’s During his 34 years in the foodservice owner can become so caught up in the industry, Greg Prokopowich has seen a lot details, they neglect the big picture. In 4 Tips to of changes. But as Director of Business Re- foodservice, “the owner is often the cook, sources for Sysco Canada, Prairies Region, washing service and server, too,” says he’s also seen a lot of the same problems Prokopowich. Instead, if possible, owners Grow Your over and over again. We asked him how should have others do the day-to-day work operators can avoid these profit pitfalls. so they can develop action plans. When you come in to meet your local Business 1. Focus on Sales Sysco Business Resources team, you can Discover how Sysco When doing everything right, says Proko- learn a range of strategies, from how to powich, restaurants should be realizing drive sales to training and engaging staff— Business Resources can an annual profit of 5 per cent. Yet many do and it is all free. As Chef Peter Ecker of help take your operation not, and the reason is simple, according to Sysco Winnipeg says, “We’re not here to sell Prokopowich: They are often too focused you anything except success.” to the next level. on saving money and not spending enough energy on driving sales. When you drive Ask your Sysco Representative about booking a sales, you drive profit. comprehensive Business Resources session.

SYSCOFOODIE 25

canadian bakers source.indd 1 8/13/19 8:38 AM OPERATIONS OPERATIONS Serve Up a Magical Experience Go over the top to create holiday memories that will last all year. The Historic Clifton Mill, outside Dayton, Ohio, is a casual Amer- An Authentic Passion ican restaurant inside a 200-year-old grist mill. Complete with Build an authentic passion for the season with your staff. Find scenic covered bridge, country store and view of the Clifton Gorge your own unique holiday selling point and get your team excited State Nature Preserve, the mill and restaurant attract visitors about it. Says Noes, “When the holiday lights come on for the first year-round, but come holiday time, owner Anthony Satariano and time and the music starts, we get a special feeling: We are in awe.” general manager Jessica Noes pull out all the stops. “We put up a display with more than 4 million lights. We have Strategically Social an antique Santa collection, a miniature village and a toy collec- Social media is perhaps the easiest way to stay top of mind for tion,” says Noes. “We are a holiday display.” While not every restau- consumers during the season. Clifton Mill, for example, shows its rant is a historic destination, there is much the average operator customers the best locations for a holiday photo on social media as can learn from these holiday pros. an enticement to return to the restaurant. The Holiday Spirit Delightful Decor For Clifton Mill, it all starts with a spirited menu the staff can cel- With minimal investment, operators can leverage holiday decor to ebrate and wholeheartedly embrace. “In September and October, create an enchanting atmosphere. This is a great opportunity, not we have pumpkin pancakes,” Noes says. “In December, we switch only to beautify your space but also to involve the entire staff and to gingerbread pancakes, peppermint ice cream and holiday cook- build camaraderie. String up lights, turn on a playlist of holiday ies.” Give diners a taste of the holiday spirit with special dishes and music and set up a tree that you trim as a team. You can include encourage the service staff to talk them up at the tables. decorations from other seasonal holidays as well.

A Happier, Healthier Kitchen A new program is bringing positive change to kitchen culture. For decades, kitchen professionals have has had on their businesses and staff. “It’s From Ideas to Actions in the worked long hours under strenuous condi- not just about making money,” says Naama New Kitchen Workplace tions—often for little pay. The cumulative Tamir, co-owner of Lighthouse in Brook- The Fair team has developed a impact has taken a toll, with mental health lyn, New York. “It really is about creating toolkit to help chefs and operators begin and addiction issues across the industry. In a special place where there’s education, the process. On the website, you’ll find a some cases, chefs have left foodservice, and patience and family.” Tamir believes imple- tab for “Solutions.” One element is the Fair fewer young people are choosing to enter menting these principles into a restaurant’s Kitchens Code, which can be downloaded, the profession. To attract talent, owners are culture has a positive affect on profitability, printed and posted in the kitchen. It reads: challenged with remaking restaurants as because if members of the staff are happy “Talk openly, Excite passion, Act as one, healthy, appealing places to work. To that and healthy, she says, they stick around. Make time to say, ‘Good job.’” Another solu- end, Unilever Food Solutions has helped In the same video series, Chef Gilles tion, called “An Hour for Us,” is a hands-on launch the Fair Kitchens movement. Led Perrin, Culinary Director of the Renais- team activity to do with your staff. It is a by chefs and industry professionals, the sance Downtown Hotel, Dubai, recalls the way to get the conversation started around movement emphasizes communication, moment he realized he was being too hard Fair Kitchens values and how those values empathy, respect and mentorship. in the kitchen. “I was shouting,” says Perrin. can translate into action. “Every day I was pushing, pushing, pushing. By using education, mentoring and Examples of Success Then one day, 12 out of 18 chefs didn’t show activities to promote fairness and healthy At FairKitchens.com, you can start by up to work and I realized I was alone.” Now behaviours, the Fair Kitchens movement watching videos of chefs and operators Perrin runs a fair kitchen where staff are is turning the tables on the past, helping who tell personal stories of developing fair still challenged and held to the highest restaurant kitchens become model work- kitchens, and the impact the movement standards but, above all, respected. places for the next century.

26 SYSCOFOODIE SYSCOFOODIE 27 RECIPES

TO SERVE FOR THE PICANHA in flour. In a small pan, heat the VACA FRITA and sherry. Add water to cover 1 cup cold Wholesome Farms milk Akaushi Burger Toast the buns. Layer avocado Season the meat with salt and oil over high heat. Dip fries in the 6 oz. Certified Angus Beef lifter and bring to a boil over high heat. 2 cups shredded white cheddar Korean-Style meat, cut in half ½ cup With Tobiko and slices and tomatoes on bottom pepper. In a cast-iron skillet, heat oil and fry on all sides until crisp, Lower heat and let simmer until Short Ribs ½ Imperial Fresh green bell Salt and freshly ground black CHEF COLIN GREENSMITH Mustard Slaw bun. Place grilled burgers on the the canola oil. Sear the steak on about 1 minute on each side. pepper, cored meat is fork-tender, around 20 pepper to taste PALLAS FOODS, DUBLIN CHEF BRYAN HUDSON tomatoes, then top with slaw and both sides and cook until just Drain and set aside. ½ large Imperial Fresh onion, minutes. Remove from the heat SERVES 4–6 halved FRIED WONTON CHIPS SYSCO RALEIGH one section of mushroom. Leave over rare, about 3 minutes per and allow to cool down. Transfer 2 Tbsp. Sysco Imperial SERVES 2 TO SERVE 1 Sysco Imperial McCormick BRINE MIX one Hon Shemiji section on the side. Place on a rack to rest. bay leaf the meat into a bowl and shred it Fry-On ZTF vegetable oil Swirl the red pepper sauce in cir- 6 oz. Jade Mountain wonton 9 oz. Sysco Classic salt BURGER PATTY skewer and insert vertically into ¼ cup Sysco Classic cooking using two forks or your fingers. 1 Sysco Imperial McCormick 1 lb. Snake River Farms wagyu FOR THE SOFRITO cles on a plate. Add the sofrito to sherry wrappers, cut into triangles the sandwich. Add one potato (Reserve the strained broth for Sysco Classic kosher salt star anise ground beef In a medium sauté pan, heat the the center, slice the steak and ar- 2 Imperial Fresh garlic cloves, 5 Sysco Imperial McCormick 2 tsp. Sysco Imperial McCormick skewer to each plate with teriyaki canola and olive oils over medi- range beside the sofrito. Add fries chopped another use.) GARNISH cloves, crushed black garlic seasoning sauce on the side. 1 tsp. Sysco Classic kosher salt In a bowl, combine garlic, salt, Sliced green onions 10 ½ cups water ½ cup Kikkoman teriyaki sauce um heat. Add half the diced on- and garnish with herbs. 1 Tbsp. Imperial Fresh lime juice lime juice, olive oil and julienned Minced fresh cilantro ¼ cup Soy Vay teriyaki glaze ion, peppers and garlic. Sauté for 1 Tbsp. Arrezzio Classic olive oil Sysco Imperial McCormick COOKING LIQUID 1 minute. Reduce the heat to low ½ large Imperial Fresh onion, onion. Heat a large sauté pan un- sesame seeds, toasted 88 fl. oz. brown veal stock TOBIKO AND MUSTARD SLAW Sliced Picanha Vaca Frita With finely julienned til very hot. Working in batches, Kimchi, cut into pieces 11 oz. Sysco Classic brown sugar 1 tsp. Jade Mountain sesame oil With Cornmeal and let simmer for 15 minutes. Sysco Imperial McCormick ½ tsp. Sysco Imperial McCormick Yuca Poutine spread the on the Birdseye red chili peppers, 2.1 fl. oz. black bean sauce Add remaining diced onion and table ground black pepper sliced thin 11 fl. oz. Jade Mountain turmeric Fries and Black Beans to taste bottom of the pan in a thin layer ½ cup 1756 mayonnaise peppers and the corn, and cook Lime wedges 4 Imperial Fresh garlic cloves, CHEF LUIGINO TRIPODI CHEF JUAN ROSADO 4 oz. Tio Jorge yuca sticks, and season with salt and pepper. crushed ¼ cup Azuma orange tobiko BUCKHEAD MEAT, NORTHEAST for another few minutes. Season thin cut FOR THE BULGOGI (fish roe) SYSCO NORTH TEXAS Cook over high heat, turning 10 Sysco Imperial McCormick SERVES 1–2 with salt and pepper; set aside. SERVES 2–4 Toss the sirloin slices with the cloves 1 Tbsp. Sysco Classic honey GARNISH once or twice, until sizzling and 8 oz. Sysco Classic fresh PICANHA FOR THE PEPPER SAUCE 4 large Wholesome Farms eggs green onions, garlic, ginger, soy 12 Sysco Imperial McCormick CUBAN BLACK BEAN SOUP crispy in spots, about 6 minutes. star anise mustard greens, cut in a 10 oz. Butcher’s Block top sirloin, Coat the red pepper with ½ 1 lb. Sysco Classic dry black 6 oz. Casa Solana Cotija cheese sauce, brown sugar, lime juice chiffonade fat cap off Minced fresh cilantro Fry the yuca sticks in a deep fry- 1 oz. Sysco Imperial McCormick ounce olive oil and roast over an beans and sesame oil, and marinate for fennel seeds 1 head Imperial Fresh baby bok Salt and freshly ground black 1 gallon water, at room er, drain and season with salt choy, cut in a chiffonade pepper open flame until black. Place the FOR THE BLACK BEAN SOUP 4 hours or up to overnight. 2 Sysco Imperial McCormick temperature and pepper. In a sauté pan over cinnamon sticks 1 oz. Sysco Classic canola oil pepper in a small bowl and cov- ½ cup plus 4 Tbsp. Arrezzio Rinse the beans under cold run- HON SHEMIJI AND FINGERLING medium-high heat, add 1 table- FOR THE GOCHUJANG Spring onions, sliced, for SOFRITO er with plastic wrap. Let sit 10 Classic olive oil, divided ning water. In a large soup pot, CHEESE SAUCE garnish 1 large Imperial Fresh onion spoon of olive oil and fry the eggs 1 lb. Hon Shemiji mushrooms, 2 oz. canola oil minutes, then peel and seed. In a soak the beans in 1 gallon water In a small saucepan, melt the but- 4 red Thai-style chiles, sliced broken into 4 sections 1 oz. Arrezzio Classic olive oil 8 Imperial Fresh garlic cloves, until they turn crispy and golden (3 for cooking liquid, 1 for blender, combine roasted pepper, chopped for 8 hours. Cook the beans in the ter over medium heat. Add flour 12 oz. fingerling potatoes, 2 oz. white onion, finely diced around the edges. garnish) cut on the bias 2 oz. red pepper, finely diced garlic, brown sugar and 1 ounce 1 Imperial Fresh red bell pepper, same water over medium-high and combine to make a . 4 ½ lb. Buckhead/Newport beef 2 4½-inch Baker’s Source 2 oz. yellow pepper, finely diced diced heat until soft, about 1½ hours. TO SERVE short ribs olive oil and blend until smooth. 4 Tbsp. Sysco Classic kosher salt When the aroma becomes nutty, brioche buns 2 oz. green pepper, finely diced Remove 1 cup beans and mash In a shallow bowl, ladle 3 ounces ½ avocado, peeled and sliced 2 oz. orange pepper, finely diced In a small pan over medium heat, 1 tsp. Sysco Imperial McCormick slowly whisk in milk, stirring to FOR THE BRINE MIX 4 slices Imperial Fresh 1 garlic clove, chopped cook the tomato for 2 min- ground black pepper in a separate container. Add black bean soup. Top the soup prevent lumps. Once combined, Place all ingredients in a large pot vine-ripened tomatoes 2 oz. corn kernels, grilled or 1 tsp. Sysco Imperial McCormick mashed beans back to the pot to with vaca frita and yuca fries. utes. Add the pepper purée and Mexican oregano add cheese slowly, continuing to and bring to a boil. Remove from toasted thicken soup. Drizzle with banana chimichurri FOR THE BURGER PATTY Salt and freshly ground black smoked paprika and blend in the 1 Sysco Imperial McCormick whisk. Add gochujang and whisk heat and let cool. bay leaf Heat ½ cup olive oil in a frying and top with a crispy fried egg. Blend ground beef with black pepper to taste pan; cook for 1 minute. Add the until smooth. Season with salt FOR THE COOKING LIQUID 1 tsp. Casero Total Seasoning pan. Add onion, garlic, bell pep- Garnish with Cotija cheese and garlic seasoning and divide into PEPPER SAUCE Marsala wine and cook until the 2 Tbsp. Sysco Classic sugar and pepper. Turn off heat. Place all the stock ingredients in pers, salt, pepper, oregano, bay chopped cilantro. patties. Grill to desired 1 red pepper alcohol has evaporated and the ½ cup Sysco Classic cooking In a sauté pan, heat the vege- a large pot and bring to a boil. Let and brush with teriyaki sauce 1 ½ oz. Arrezzio Classic olive oil, sauce is thickened, about 2 min- sherry leaf, Casero Total Seasoning and table oil over medium high heat. divided ¼ cup Sysco Classic red wine simmer for 20 minutes. and glaze. utes. Strain through a chinois. sugar and sauté until vegetables Bulgogi Nachos Cook the sirloin in batches, with- 1 clove garlic, chopped FOR THE SHORT RIBS 1 oz. Sysco Classic brown sugar Adjust seasoning and set aside. are translucent. Add the vegeta- CHEF JASON KNAPP out crowding the pan, until just FOR THE TOBIKO AND Place the ribs into the brine and MUSTARD SLAW 1 oz. Sysco Imperial tomato paste BANANA CHIMICHURRI bles to the pot with the beans. SYSCO ARKANSAS cooked through, about 1 minute ½ oz. Sysco Imperial McCormick FOR THE CORNMEAL FRIES ½ Imperial Fresh ripe banana SERVES 2 chill for 2 hours. Remove the In a small pan, heat the sesame Allow soup to simmer over low per side. Set on rack to keep warm smoked paprika In a small saucepan over high ½ cup Imperial Fresh parsley, ribs from the brine and rinse. oil and turmeric over medium ½ cup Marsala wine chopped heat for 1 hour. Add the wine and BULGOGI while cooking the batches. heat, combine the milk, salt and 1 lb. Butcher’s Block sirloin, Place the ribs in a roasting pan heat for 20 seconds. In a mixing Salt and freshly ground black ¼ cup Arrezzio Classic olive oil vinegar and continue to cook, pepper to taste pepper and bring to a boil. Slowly ½ cup Sysco Classic red wine shaved thin FOR THE WONTON CHIPS and cover with the liquid. Braise bowl, whisk together mayon- uncovered, for 20 minutes longer. 4 Imperial Fresh green onions, add the cornmeal and cook until vinegar Heat the oil in a saucepan. Add the ribs for 2 to 3 hours until the naise, tobiko, honey, turmeric CORNMEAL FRIES ¼ cup Imperial Fresh cilantro, Season with salt to taste. Add 4 chopped ½ cup Wholesome Farms milk thickened. Add the cheese and 4 cloves garlic, minced the wonton wrappers and fry meat is falling off the bone. Allow and sesame oil. In a large bowl, chopped tablespoons olive oil just before Salt and freshly ground black blend until smooth. On a small ½ tsp. Sysco Imperial McCormick 2 Tbsp. ginger, minced until crispy. Remove and season them to cool in the cooking liq- toss mustard greens and bok choy pepper serving. ½ cup Jade Mountain soy sauce square sheet pan, spread some of Mexican oregano with salt. Set aside. uid. Bring the cooking liquid to a with the tobiko dressing. 3 oz. Sysco Classic yellow 1 Tbsp. minced Imperial Fresh FOR THE BANANA CHIMICHURRI 3 Tbsp. Sysco Classic brown sugar cornmeal the olive oil out to all sides of the 1 Tbsp. Sysco Natural lime juice TO SERVE boil and reduce to a glaze. Brush garlic cloves In a blender, process all the ingre- FOR THE HON SHEMIJI AND 2 oz. Cotija cheese, grated pan. Spread the cornmeal mix- 1 oz. Imperial Fresh yellow onion, 2 tsp. sesame oil Place wonton chips on a plate. the ribs with the glaze and place FINGERLING KUSHIYAKI 2 Tbsp. Arrezzio Classic olive oil dients until well combined. Sea- ture out on the pan to a ½-inch diced GOCHUJANG CHEESE SAUCE Drizzle with gochujang cheese in oven to reheat. Serve 1 rib per Skewer the mushrooms. Brush ½ cup Sysco Classic all-purpose ¼ tsp. Arrezzio Classic dried son to taste with salt and pepper. flour thickness and let cool. When 2 Tbsp. Wholesome Farms sauce. Top with bulgogi beef. dish, garnishing with spring on- with teriyaki sauce and grill over crushed red pepper unsalted butter Sysco Imperial Fry-On ZTF oil hard, pop the cornmeal mixture ¼ tsp. Sysco Imperial McCormick FOR THE VACA FRITA Garnish with sliced green onions, ions and sliced red chile. medium heat until browned. for frying 2 Tbsp. Sysco Classic out of the pan and cut into 3⁄8-by- ground cumin In a large saucepan, combine the all-purpose flour chopped cilantro, toasted sesame Skewer the potatoes, brush with Mix of Fresh Origins micro ¼ tsp. Sysco Classic kosher salt herbs, fresh minced basil and 3-inch pieces. Dredge the “fries” meat, bell pepper, onion, bay leaf seeds, pieces of kimchi, red chili teriyaki sauce and grill over low ¼ tsp. Sysco Imperial McCormick cilantro to garnish ground black pepper slices and lime wedges. heat until fork-tender.

28 SYSCOFOODIE SYSCOFOODIE 29 RECIPES

Remove the beef from the pan vegetables to the casserole. Lower 1½ cups Sysco Classic all-purpose In a bowl, combine the almond pressure to cook the vegetables. butter over medium heat. Add garlic cloves. Place the duck fat Braised Flat Iron and set aside. Pass vegetables the heat to a simmer and cover. flour milk and lemon juice. After a few (Each will cook at a different the garlic and cook, stirring, for in a small saucepan over medi- Roulade 1 cup Sysco Classic cornstarch through a sieve with the juices Place in oven for 2½ hours. Un- Sysco Classic kosher salt and minutes, the milk will begin to speed, so check for tenderness.) 1 minute. Add the reduced cream um-low heat and allow to liquify. CHEF PATRICK CLEMENT and reduce. Season if needed, and cover and continue cooking until Sysco Imperial McCormick thicken and curdle. Drain and and bring to a simmer. Add the Pour the fat over the potatoes and PALLAS FOODS, DUBLIN FOR THE CURRY EMULSION stir in a nub of unsalted butter. meat is tender and the sauce has ground black pepper rinse the cashews several times granulated garlic and onion, red cover with foil. Cook the potatoes SERVES 17 1 Tbsp. Frank’s Hot Sauce In a saucepan over medium heat, 5 lb. flat iron steak, butterflied Add some vegetable purée, thickened. To serve, scoop out 5 cups Jade Mountain panko and transfer to a blender. Add bring almond milk and curry pepper flakes, dried oregano and for 35 minutes. Raise the tem- 1 bottle red wine and garnish with chopped fresh the inside of the bread boules and breadcrumbs the almond milk mixture, garlic, powder to a simmer. Then mix nutmeg and stir to combine. Turn perature to 400, remove foil and 2 Imperial Fresh onions, roughly herbs. Glaze the meat with the heat according to the package 2 lb. Brussels sprouts, trimmed onion powder, apple cider vine- off the heat, add half the cheddar cook for 20 minutes longer. chopped and halved with an immersion blender until 2 Imperial Fresh carrots, roughly sauce and serve family style. instuctions. Serve stew inside gar, salt, pepper and maple syrup. a foamy emulsion forms. cheese and stir to combine. Add FOR THE VINAIGRETTE chopped the baked boule, garnished with BUFFALO-GARLIC SAUCE Blend for 1 to 2 minutes or until all the pepper jack and Parmesan, 1 cup vegan butter Spoon the emulsion over the In a food processor, combine 2 Imperial Fresh celery stalks, pearl onions and minced parsley. smooth. Add the fresh herbs and stirring after each addition. roughly chopped Beef Stew in a ¼ cup minced garlic vegetables and serve. ginger, lime zest and juice, black 1 Imperial Fresh leek, roughly Crusty Bread 2 tsp. low-sodium soy sauce pulse just enough to combine. In a mixing bowl, toss the lob- garlic, salt, and sugar and blend chopped 2 cups Frank’s Hot Sauce Adjust seasonings if needed. ster meat with the cauliflower Roasted Broccolini 2 Tbsp. until smooth. Slowly drizzle in oil ½ clove garlic, peeled and crushed Boule Cauliflower and the remaining cheddar. 1 sprig Imperial Fresh thyme CHEF PATRICK CLEMENT TO SERVE followed by vinegar to emulsify. With Lemon and VEGAN RANCH DRESSING and Lobster “Mac” Pour the sauce over the cauliflow- 1 sprig Imperial Fresh rosemary PALLAS FOODS, DUBLIN Garlic 3 cups raw cashews Toss the Brussels sprouts in the TO SERVE 2 Sysco Imperial McCormick bay SERVES 12 3 cups unsweetened almond milk Buffalo-garlic sauce. Serve next and Cheese er mixture and combine. Place leaves CHEF MICHAEL STAIE Remove the potatoes from the fat 2 Tbsp. beef tallow 1½ Tbsp. lemon juice to vegan ranch dressing, topped CHEF JASON KNAPP into a pan sprayed with nonstick Sysco Classic salt to taste SYSCO HAWAII 1½ Tbsp. garlic, minced SYSCO ARKANSAS with a slotted spoon and lightly 10 Sysco Imperial McCormick 5½ lb. beef (round, extra lean), cut SERVES 3–4 with chives. cooking spray and bake at 400 de- into large chunks ¾ Tbsp. onion powder SERVES 6–8 drizzle with the vinaigrette. Gar- black peppercorns 2 bunches broccolini 3¾ tsp. Sysco Classic apple cider grees until browned and bubbly, 5 cloves Sysco Classic kosher salt and 2 heads cauliflower, cut into nish with chives and a sprinkle of Sysco Imperial McCormick 2 Tbsp. Arrezzio Imperial olive oil vinegar 1-inch pieces 15 to 20 minutes. Garnish with ¼ cup beef tallow 1 tsp. Sysco Imperial McCormick Sysco Classic kosher salt and Pressure-Cooked Aleppo pepper. 8½ cups Sysco Imperial beef stock coarsely ground black 3 Tbsp. Arrezzio Classic olive oil fresh parsley. pepper to taste red pepper flakes Sysco Imperial McCormick Glazed Vegetables Salt and freshly ground black Wholesome Farms unsalted 1 tsp Sysco Classic kosher salt coarsely ground black pep- butter to taste 2 Imperial Fresh onions, roughly CHEF ERIC STREETS pepper to taste Fried Avocado chopped ½ tsp. Sysco Imperial McCormick per to taste 1 tsp. Wholesome Farms Duck Fat Confit Minced fresh parsley, for coarse black pepper 3 tsp. Sysco Imperial maple syrup SYSCO JACKSONVILLE garnish 3 Imperial Fresh large carrots, SERVES 1 unsalted butter Wedges With roughly chopped Nonstick cooking spray 3 Tbsp. chopped fresh dill 3 Imperial Fresh cloves garlic, Fingerling Prepare the flat iron steak by 3 Imperial Fresh celery stalks, 1 Imperial Fresh lemon, halved 3 Tbsp. chopped fresh parsley VEGETABLES chopped Roasted Corn 1 Tbsp. jarred roasted garlic, 3 Tbsp. sliced fresh chives, plus Potatoes removing any fat and sinew. roughly chopped 8 small mixed turnips cup Anchor reduced cream CHEF BRIAN K. EVERMAN 1 sprig Imperial Fresh thyme chopped more for garnish 8 small young carrots 1 tsp. kosher salt CHEF CHRISTIAN KEARNS SYSCO LINCOLN Then fold it lengthwise like a jelly 4 Tbsp. Arrezzio shredded SYSCO SPOKANE 1 sprig Imperial Fresh rosemary FOR THE BRUSSELS SPROUTS 4 small red onions ¼ tsp. coarsely ground black SERVES 4 roll and tie it. Place in a deep bak- 2 Imperial Fresh bay leaves Asiago cheese 4 Sysco Natural asparagus stalks pepper SERVES 2 In a mixing bowl, combine al- 2 Casa Solana avocados, halved ing dish. Pour the red wine over 2 Sysco Imperial McCormick Heat a convection oven to 400 2 Tbsp. Wholesome Farms ½ tsp. granulated garlic POTATOES 1 cup Sysco Classic all-purpose cloves mond milk and apple cider vine- clarified butter ½ tsp. granulated onion the beef and add vegetables, gar- degrees. In a large bowl, toss the 4 cups mini potato mix: red, flour ¼ cup Sysco Classic all-purpose gar and let sit for a few minutes. ½ tsp. Imperial Fresh minced tsp. red pepper flakes yellow and purple, cut into 2 cups Wholesome Farms lic, herbs, salt, peppercorns and flour broccolini with olive oil, red pep- garlic ¼ tsp. Sysco Imperial McCormick In a large mixing bowl, combine ¼-inch slices liquid egg cloves. Cover with cling film and 3 Tbsp. Sysco Imperial tomato per flakes, and salt and pepper. ½ tsp. Imperial Fresh minced dried oregano 1½ Tbsp. D’Allesandro crushed 2 cups breadcrumbs purée flour, cornstarch, salt and black shallot Sysco Imperial McCormick let chill overnight. Spread evenly onto a sheet pan Aleppo pepper, plus more for ¼ cup Marcos Smoky Morita Salsa 1 bottle red wine pepper. Whisk the hot sauce 1 sprig Imperial Fresh thyme ground nutmeg to taste garnish 1 cup roasted corn with poblano Heat the oven to 350 degrees. 4 cups Sysco Imperial beef stock sprayed with nonstick cooking Sysco Classic kosher salt and 4 oz. Casa Solana shredded into the thickened almond milk. 1 Tbsp. Sysco Classic kosher salt blend, warmed Remove the meat from the mar- ½ cup Imperial Fresh pearl spray. Place the lemon halves on Sysco Imperial McCormick cheddar cheese 10 Sysco Imperial Fresh jarred 2 Tbsp. Pica y Salpica Mexican onions, blanched, to garnish Whisk almond milk and flour coarsely ground black 2 oz. Block & Barrel pepper jack inade, reserving the marinade. the sheet pan with the seasoned roasted peeled garlic sour cream (crema) 2 Tbsp. Imperial Fresh parsley, mixtures together until smooth. pepper to taste cheese, shredded cloves 2 Tbsp. chopped Imperial Fresh Separate the vegetables from the minced, to garnish broccolini and roast for 10 min- ¼ cup Sysco Classic cooking 4 oz. Arrezzio Parmesan cheese, Put panko in a separate mixing 3 cups Moulard clarified cilantro marinade, keeping to one side. 12 Baker’s Source Parbaked utes. Remove from oven and toss sherry shredded duck fat Sourdough Bread Boules bowl. Add Brussels sprouts to 2 Tbsp. agave syrup 8 oz. Portico Imperial lobster Carefully scoop avocado meat as Season the beef with salt. Place a in the roasted garlic. Continue almond milk mixture and thor- claw and knuckle meat, VINAIGRETTE a whole from the skin and rinse heavy-based casserole dish over Heat the oven to 300 degrees. In to roast until edges are charred, CURRY EMULSION roughly chopped 1 Tbsp. Imperial Fresh ginger, a heavy casserole, heat the beef oughly coat. Transfer to panko 1 cup unsweetened almond milk Nonstick cooking spray minced briefly under running water. Cut medium-high heat and add the 5 to 10 minutes longer. Squeeze 2 Tbsp. Sysco Imperial tallow. Add beef to the pan and and coat completely. Fry Brussels Minced fresh parsley, for Zest and juice of 2 Sysco into wedges and dredge in flour. beef fat. Once hot, add the beef lemon over the broccolini and top McCormick curry powder garnish Imperial Fresh limes season with salt and pepper. Sear sprouts in a deep fryer until you Then dip in egg wash and roll in to the pan and brown evenly on with shredded Asiago. FOR THE VEGETABLES 12 D’Allesandro roasted whole the meat until it reaches a deep- can pierce them with a toothpick, Heat the oven to 450 degrees. In a black garlic cloves, breadcrumbs. Arrange on a sheet both sides. Remove from the pan Rub skins of turnips, carrots and brown colour, about 5 minutes on about 5 minutes. mixing bowl, toss the cauliflower 1 tsp. Sysco Classic kosher salt pan and chill for 20 minutes to and set aside. Add the vegetables Buffalo-Garlic onions gently with scrub pad, 1 Tbsp. Sysco Classic extra-fine each side. Remove and set aside. FOR BUFFALO-GARLIC SAUCE in olive oil, salt and pepper until set. Deep-fry the avocado wedges and roast in the oven until golden then soak in ice water. Peel aspar- sugar Add the onion, carrot and celery Brussels Sprouts In a sauté pan, melt the vegan coated. Pour the cauliflower onto 3 cups Arrezzio Classic 80/20 oil until golden brown, around 90 brown; season generously with agus, leaving 4 inches of tops un- to the pan along with herbs and With Vegan butter. Add the garlic and cook a sheet pan without crowding. olive blend seconds. Set aside. Spread the sal- salt. Return the marinade to the peeled, and soak in ice water. In 1 cup Jade Mountain Classic cloves. Stir in flour and tomato for 2 minutes, stirring constantly. Roast the cauliflower for 10 min- sa on a plate and arrange wedges pan and reduce by half. Add the Ranch Dressing a high-sided saucepan with a lid, seasoned rice wine vinegar purée. When the vegetables soft- Remove from the heat and add utes, stirring once, then continue Minced fresh chives to garnish on top. Top with roasted corn stock, bring to a boil over high CHEF SCOTT COPELAND melt the butter. Add garlic, shal- en, set aside with beef. Add red SYSCO CENTRAL FLORIDA the soy sauce, hot sauce and agave to roast until just fork-tender, mixture and drizzle with crema heat and return the meat to the lots, thyme, salt and pepper. Add FOR THE POTATOES wine, bring to a boil over high SERVES 4 syrup. Set aside. 5 to 8 minutes longer. Set aside and chopped cilantro. pan. Cover with a tight lid or the sherry and agave syrup. Then Heat the oven to 350 degrees. heat and reduce by half. Add BRUSSELS SPROUTS to cool. In a saucepan, melt the foil, place in the oven and cook FOR THE VEGAN RANCH DRESSING hold the lid tightly and allow the Toss the potato slices In a pan beef stock. Return the beef and 2 cups unsweetened almond milk until the meat is tender and al- 2 tsp. Sysco Classic apple cider Soak cashews in hot water for at with the Aleppo pepper, salt and most falling apart, 3 to 4 hours. vinegar least 3 hours or up to overnight.

30 SYSCOFOODIE SYSCOFOODIE 31 BACK OF OUR HOUSE

Chef Laurie Wolfe Culinary Consultant, Sysco Prairies Helping Customers Grow hef Laurie Wolfe knows how to ago, she says, “I’m not classically trained; I C grow things. The Winnipeg-based didn’t go to culinary school. Everything I’ve Culinary Consultant’s home garden covers “We’re not here to sell learned is from being in the industry.” 1,000 square feet along the Assiniboine That approach of learning by doing River. The garden’s yield includes peppers, you anything. We’re here and by being in the trenches has helps her squash, Brussels sprouts, raspberries and 12 to make you successful.” connect with the chefs and owners who are varieties of heirloom tomatoes. Her success her customers. in growing this abundance on the prairie in “A lot of our restaurants are mom-and- many ways mirrors her 20-plus years in the pop shops,” she says, “so they look to us for restaurant industry. “Gardening is like any It all started with a Business Review in things like keeping up with food trends.” relationship—personal or professional,” which Wolfe and her team met with the With a huge movement toward more Wolfe says. “It requires nurturing and care, company’s key stakeholders to understand vegetarian and vegan options on menus, and if you don’t attend to it regularly, it what they were looking for. Wolfe then Wolfe has been able to harness her own won’t thrive. You have to put in the effort to helped find products and packaging solu- eating preferences and knowledge—and her reap the rewards.” tions and fine-tuned the offerings. “We are experience in the garden—to create menus sales support,” she says, “but we’re not here and concepts that are relevant and popular. The Right Solutions to sell you anything. We’re here to make “Flexitarian is definitely the buzzword for In her work as a Sysco Culinary Consultant, you successful.” 2019 and into 2020,” she says. Wolfe enjoys helping restaurants and other food businesses grow. It all comes down to Living the Industry trust. In many cases, she says, “clients trust Wolfe received her first as a us enough to give us carte blanche to create present at 5 years old and was cooking whole new concepts for them.” three-course for neighbors at 12. For example, in the past year, Wolfe has She has always thought of food as a way of been working with a large pizza restaurant bringing people together. “It’s the biggest chain in Manitoba. They asked her to help way I show my love for people,” she says. create a simple summer menu. But the “Nothing makes me happier than cooking.” menu was so successful, they then asked Wolfe has spent decades working in the her to expand the concept to include salads front and back of house, and although she and , as well. earned her sommelier designation 17 years

32 SYSCOFOODIE canadian nestle.indd 1 8/2/19 4:38 PM