Edition 21 2018

HOLIDAY 2018

Holiday Cheer! DISCOVER FESTIVE DISHES FROM AROUND THE WORLD

+IMPROVE YOUR PLATING PROWESS /P.20 PLUNGE INTO PLANT- BASED PROTEINS /P.15 DISCOVER EXCLUSIVE NEW PRODUCTS /P.24 Tandoori Rack of Lamb With REDUCE Japanese Eggplant Chef Raymond TEAM Yakelis, Sysco TURNOVER New Orleans /P.26 specialty meats.indd 1 8/28/18 10:31 AM IN THIS ISSUE

Message from the Executive Editor Dear Valued Sysco Customers, Currently, two of the biggest trends in foodservice are local and global—and at Sysco, we don’t see those changing anytime soon. While consumers are more curious than ever about local products and where their food comes from, they are also exploring global flavors and ethnic cuisine types. DEPARTMENTS The holidays, as steeped in tradition 4 WORLD OF SYSCO as they are, present a A fresh look at premium beef supplier Country Natural Beef, a profile chance to explore some of one restaurant that reaped the rewards of a Sysco Business Review, of the best ethnic food and a spotlight on our corporate social responsibility goals for 2025. from around the world. 13 CULINARY TRENDS We’ve asked seven New reasons to embrace winter greens, the latest on non-meat of our Sysco chefs to burgers and plant-based alternatives, and why cold brew should have Bill Goetz share traditional dishes a place on your menu. Senior Vice President, inspired by faraway 26 OPERATIONS Sales and Marketing places that resonate We offer six tips for keeping your employees happy, healthy and this time of year with performing at their best, plus the dos and don’ts of seasonal hiring. consumers in their local markets. From Portu- guese Fish Stew in Boston to Spiced Potlatch 28 RECIPES Salmon in Seattle, seafood becomes a front-and- Everything you need to bring the dishes on our pages to life. center celebratory protein. Check out the rest of 32 BACK OF OUR HOUSE the recipes on pages 28 to 31 for more inspiration Chef Nora Galdiano, Culinary Consultant for Sysco Central Florida, for your menu. loves to share her passion for cooking with her customers. We are excited to share the latest additions to the Cutting Edge Solutions family of products. FEATURES Innovative items include plant-based protein 16 A Global Feast Beyond Meat™ Beyond Sausage®, an on-trend Expand your holiday menu with international flavors, from a festive waffle biscuit mash-up, environmentally friendly Latin American mole sauce to an elegant Portuguese fish stew. caterware products from Sysco Earth Plus and so much more. To see the full list of new and 20 The Art of Plating exclusive products, visit page 24. Make any dish more appetizing—and more profitable—with these Is there something you would like to see in simple presentation tips. Foodie? Email us at [email protected]. Your feedback is very important to us. 24 Meet Our New Lineup I’d like to wish each and every one of you a Discover the innovative, exclusive new products from Cutting Edge happy, prosperous holiday season and a very Solutions, including the versatile Waffle Biscuit. happy New Year. Enjoy the issue, For more information on becoming a Sysco customer, we welcome your call at 888-984-9272. © 2018 Sysco Corporation. All rights reserved. Unless otherwise noted, all product or brand names and their associated copyrights herein belong to their respective owners.

Facebook.com/SyscoFoodieUSA @SyscoFoodieUSA @SyscoFoodieUSA Bill Goetz Senior Vice President, Sales and Marketing Tabletop items seen in Foodie are by Libbey and available for purchase at suppliesonthefly.com

HOLIDAY 2018 1 ALL NATURAL ANTIBIOTIC FREE

ROASTED TILAPIA WITH MANGO NATURALLY BETTER SIMPLY TILAPIA Consumers today are concerned with the impact of their food choices—on their families’ health, and on the environment. So bring Tilapia to the table. Responsibly raised in deep-water lakes, with no antibiotics or chemicals, this tender white ﬁ sh is a versatile, on-trend addition to your menu.

SUPC PACK/SIZE BRAND FILLET SIZE DESCRIPTION 0804625 1/10# PORTSIM 3 oz. TILAPIA FILLET BLSL IQF 1002643 1/10# PORTSIM 3-5 oz. TILAPIA FILLET BLSL IPW

1002569 1/10# PORTSIM 5-7 oz. TILAPIA FILLET BLSL IPW 1002662 1/10# PORTSIM 7-9 oz. TILAPIA FILLET BLSL IPW

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When It Comes to Beef, We Focus on Freshness At any time, there are 12.5 million to 13.5 million head of cattle on feed for the U.S. beef market. Americans love their beef, and whether you’re ordering portions trimmed to perfection from our Butcher’s Block brand or all-natural, hormone- and antibiotic-free cuts from our Newport Pride and Buckhead Pride brands, you can be sure you’re getting not only the best value, but also the freshest and best-quality meats to suit your customers’ taste. What sets our beef apart? We focus on quality and freshness every step of the way with our unrivaled quality assurance process. Sysco uses vacuum-packaging technology and a high-tech-controlled “cold chain” delivery system. Combined, these prevent contamination and keep your meat at the proper temperature through receiving, storage, processing, shipping and delivery. You can feel confident that every beef product, whether it’s dry-aged prime steaks, Angus or ground beef, arrives at your door with the care and quality you’d expect.

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Stacy Davies Marketing Director Country Natural Beef

SUPPLIER PROFILE Country Natural Beef When Oregon ranchers Doc and Connie “We let cows be cows” is a guiding principle. the ranchers—and even visit the ranches. Hatfield learned that a nearby gym owner The result: beef that is not only high That’s exactly what Michael Johnson, Ex- was looking for local sources of lean beef quality, but also lean and natural. The meat ecutive Chef for First & Goal Hospitality at (no antibiotics or growth hormone features good marbling, from animals that Seattle’s CenturyLink Field, did for a week. allowed), they had an idea. What if they are 24 months and younger. And Country Touring Country Natural Beef’s ranches formed a co-op with neighboring ranchers Natural Beef remains rancher-owned and in southeast Oregon, he was impressed to supply the lean-meat market with -controlled (even the co-op’s accounting by how they support sustainability. “I was sustainably raised beef? Quickly, Country and production folks are ranchers), so the amazed by the amount of attention they Natural Beef was born in 1986 with 14 ranch families. Since then, the co-op has grown—it now includes 80 family-owned ranches, offering Sysco customers some of the finest beef under Sysco’s Newport Pride TM Natural/Country Natural Beef brands. *No artificial Ingredients, minimally processed. Country Natural Beef’s focus is on supplying meats of the highest quality and Country Natural’s ranchers believe that true value is based not on trim standards. True value, its ranchers price but on yield, appearance and, most importantly, flavor. believe, is based not on price but on yield, appearance and, most importantly, flavor. co-op is nimble. “We can adjust to what the pay to the environment,” says Johnson, That makes Country Natural Beef—with market needs,” says Stacy Davies, Market- “and that it’s completely balanced between its commitment to sustainability and high ing Director at Country Natural Beef. “If wildlife, livestock and grasslands.” standards—a great partner with Sysco. customers want something, we’ll increase For Johnson, who orders thousands of All of the company’s cattle are 100 percent supply to fill the need.” And because the pounds of the beef each year to feed hungry vegetarian-fed and hormone- and antibi- ranchers own the co-op, more money fans at Seattle Seahawks games, “it’s im- otic-free. The ranchers are committed to returns to them and to the small, rural portant for us to support sustainability, and animal welfare, allowing cattle to graze in a communities where they live. to do business with a sustainability-minded healthy way and prioritizing natural living. As a buyer, you can speak directly with company is to make an impact.”

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BRAND SPOTLIGHT A baked potato basted in butter. Carrot cake blanketed by cream-cheese frosting. Dairy is both an essential ingredient in favorite recipes and an important nutrient on its own. The best dairy has a creamy flavor and peer- less quality. That’s something Sysco’s Wholesome Farms brand delivers—just like the milkman of yesteryear.

Pure Ingredients Wholesome Farms upholds. Sysco’s team of Vanilla, with a slice of warm bread pudding, Consumers increasingly want to know more than 100 quality assurance profes- or blend Wholesome Farms Greek Yogurt where their food comes from. They want sionals (the largest in the industry) and its into guacamole to give it a creamy twist— clean, simple ingredients, too—and fewer end-to-end refrigeration system mean you and an extra shot of protein to boot. artificial or processed foods. Wholesome can be sure products are delivered fresh Farms products are sourced from a trusted and in perfect condition. And with our Delicious Flavor community of farmers. Only products that delivery schedules, you know your products Wholesome Farms’ products, known by are “honestly dairy”—with milk, cream or will arrive at your doorstep—via tempera- customers for their taste and consistent egg as the first ingredient—are offered by ture-controlled truck—at the date and time quality, fit right into any recipe that calls for Wholesome Farms. That means you can be you requested. fresh-from-the-dairy goodness. Building confident you’re using products of excep- on your patrons’ hunger for back-to-basics tional quality. Wholesome Farms Milk Recipe Staple ingredients, try serving a house-made goes from the cow to the carton in 72 hours. With an abundance of essential vitamins condiment—one of this year’s hottest food and minerals, dairy’s health benefits trends. One idea: a specialty mayonnaise Fresh Deliveries continue to make it a popular choice for using Wholesome Farms Eggs. Whether In decades past, many homes had no patrons over trendy non-dairy alternatives. you’re making ice cream the star of your refrigeration, so a daily delivery from In fact, dairy consumption is projected to dish or using sour cream in a sauce, the milkman ensured the dairy could be rise an average annual rate of 1.8 percent Wholesome Farms offers the high-quality, used without spoilage. That’s not just per person through 2022. Serve a scoop of pure and fresh dairy products to be used as nostalgia—that’s the standard of quality Wholesome Farms Ice Cream, like French essentials in your recipes.

6 SYSCOFOODIE.com Sysco Brand QA Promise Our Sysco Brand products meet the most exacting standards for safety, reliability and quality. All Sysco brands are backed by the largest Quality Assurance department in the industry.

FRESH new look, SAME great brands

You may notice that our brands look a little different. Driven by our companywide commitment to more sustainable operations, and new FDA regulations on clear and clean labeling, our products’ packaging now features a fresh new look. Rest assured that no matter what changes on the outside, the quality and consistency you’ve come to rely on remain the same.

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CUSTOMER PROFILE The Wharf Bar & Grill Harrisburg, Pennsylvania

Since 1976, The Wharf Bar & Grill has been a mainstay How would you describe The Wharf? The Wharf is a community staple in this in Pennsylvania’s capital. This summer, after more than part of South Central Pennsylvania. Part four decades in business, the family-run spot changed of what appealed to me and my partners— Wayne Pecht and Joe Perkins—is that the hands. (Don’t worry, the much-beloved Buffalo wings Sakelaris family had owned this place for haven’t gone anywhere.) We chatted with new owner 42 years. I’d been coming here for 30 years, and our staff has been here almost that Mike VanGavree to learn how he and his staff are long. That’s continuity. We sat down with balancing innovation with time-honored tradition. the team early on and said, “Look, it’s pretty simple: If it ain’t broke, don’t fix it.”

Do you have a personal favorite item on the menu? It would probably be the wings, but I enjoy the steaks as well. My teenage son loves them, too, and always has.

Is there a trademark dish, or an item that you’d recommend everyone try? We’re known for our wings. I’m not exag- gerating when I tell you that more than two dozen of my friends, when they learned we

8 SYSCOFOODIE.com Left: menu before redesign Right: menu after redesign

”Sysco isn’t just a source of product for us—they want to see us grow. They’re true partners in our success.” — MIKE VANGAVREE, OWNER were purchasing The Wharf, inquired if the the price of what things could and should with 65-inch TVs all around. We’re going to wing sauce was part of the transaction. And be. She helped us break everything down, start college football tailgates on Saturday I said, “Absolutely.” organize the menu and call out items that mornings. We’ll offer a breakfast menu needed to be highlighted so we could draw from 9 a.m. to noon, and then when the The Wharf recently redesigned and up- more attention to them. games start, we’ll kick over from ESPN Col- dated its menu based on a Sysco business They also helped us understand and lege GameDay to individual games. We’ve review. Tell us what that process was like. implement online ordering. Sysco isn’t just been working with a restaurant adviser When we took over The Wharf, people a source of product for us—they really want named Gary Herman to develop more asked me how I would make this venture to see us grow. They’re true partners in our plans. We’re going to overhaul the dining work when I have so little experience in success. room. We also have a very nice outdoor the food and restaurant industry. But the patio, and we’re going to expand that early community adores this place, and the staff What sort of items do you typically next year. is so experienced—that was the first part source from Sysco? that made me feel confident that I could You name it! Not only do we order the food You’ve got a lot of stuff in the works! make this work. and refreshment products, we also source Yes, we do! We promised the staff that, The second part is the vendors and everything from cutlery to plates to any from a server’s standpoint, we were going partners, including Sysco. The menu was restaurant implement you can think of. to fill their aprons with activity and tips, redone before we came in, but I’m quite and the same for the bartenders. We’ve got familiar with it. Michele Harkins, the How do you see The Wharf growing in some great cooks here in the back, and they Marketing Associate from Sysco, and the future? Do you have anything new thrive on being busy. And I can tell you, Lauren Gnazzo, the Business Resource planned? we’re holding up our end. Consultant, did a menu analysis from top We’ve always had a little bit of a sports to bottom so we could look at costs, and theme, but we just refreshed the barroom

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Corporate Social Responsibility Goals Set a Clear Path for a Better Tomorrow At Sysco, we like to say that doing good is in our DNA. We have embraced corporate social responsibility (CSR) for decades, beginning with food safety, responsible supply chain practices and energy efficiency. As the company has grown, so has our emphasis on corporate stewardship. This summer, we are excited to launch our most strategic and comprehensive program to date. Our newly defined 2025 CSR Goals set a clear path for the future and demonstrate the company’s continued commitment to care for people, supply products responsibly and protect the planet.

n setting our ambitious CSR Goals, back, doing good and changing lives in our serve. We also want our associates to lead “we gave tremendous thought to those communities. We are also committed to healthy lives and will increase our pro- I areas where we could have the greatest creating a diverse and inclusive work envi- gram offerings to meet individual needs, impact and create the most good across our ronment and empowering our associates, including financial planning and mental footprint and the communities where we customers and the next generation to make health support. live and work,” says Catherine Kayser, Vice healthy choices about lifestyles and diet. President of CSR at Sysco. The CSR team, For a food company, donating food to Products Kayser says, conducted extensive research feed the hungry makes perfect sense. By Our commitment to supply products with experts in and outside the company 2025, we will donate 200 million meals responsibly starts with improving animal to set these measurable, achievable goals, and contribute $50 million to our local welfare in the foodservice industry, and which are themed “Delivering a Better communities. Within our own Sysco minimizing negative environmental, social Tomorrow.” The three focus areas are: family, we are committed to increasing or ethical impacts when sourcing products. People, Products and Planet. the diversity of our associates. We know We also want to ensure that human rights that diversity spurs innovation, creativity are respected in our global supply chain. People and growth, and we want a workplace that When it comes to responsible sourcing, Sysco promises to care for people by giving reflects the customers and communities we we have a longstanding partnership with

10 SYSCOFOODIE.com 62% 6622%% DELIVERING A BETTER TOMORROW PEOPLE PRODUCTS PLANET %% 2025 6622 DOUBLE GOALS EXPAND Associate participation in MORE Health & Wellness %programs 62 Carbon footprint DOUBLE EXPAND reduction in MORE fleet/facilities MILLIONDOUBLE Increase in spend EXPAND Renewable Meals served in with women & MORE % electricity our communities DOUBLEDOUBLEminority suppliers MORE 2EXPAND0EXPAND DOUBLE MOREResponsibly sourced EXPAND commodities MORE % Sustainable Agriculture INCREASE 20 to fresh crops

Fleet Vehicles powered INCREASE PROTECT % by alternative fuels Healthy product availability 2%0 Compliance to animal welfare 20 % % PROTECT 2020 INCREASEINCREASEINCREASEINCREASE Waste diverted Donated to fight hunger PROTECT from landfill U.S. Associate gender PROTECTPROTECT % & ethnic diversity PROTECT 62 Human Rights in our Global Supply Chain DOUBLE Sysco Brand Organic Produce Learn more at Sysco.com/2025Goals

World Wildlife Fund to source seafood and divert waste from landfills in order growing concern as more than 40 percent sustainably and have made additional to preserve the environment for future of the food produced in the U.S. goes un- commitments for cage-free eggs and generations. eaten, according to the Natural Resources crate-freeDOUBLE pork. “But we want to do more,” We are doubling our offering of or- DefenseEXPAND Council. Kayser says. ”We are moving toward ganic produceMORE and extending sustainable having all Sysco Brand suppliers adhere to agriculture practices to fresh crops. We The Future Starts Now a new animal welfare policy. We purchase have pledged that by 2025, 20 percent of our Although 2025 is a long way off, the journey millions of pounds of protein annually and delivery fleet will be powered by alternative begins now. “We wanted to set long-term, have a responsibility to ensure the humane fuels and 20 percent of our warehouses stretch goals as a best practice,” Kayser says. treatment of animals in our supply chain.” with alternative energy sources. We have “But we’ll call out key milestones along already made great progress with our the way.% We have a lot of work that we’ll be Planet recent agreement to provide a majority 2tracking0 and our plan is to report against Taking care of customers is critical to of our Texas facilities with solar power the goals every year. While this summer’s our business. So is protecting the planet. starting in 2019. big announcement may be wrapped up, We will advanceINCREASE sustainable agriculture Our waste reduction goal includes we’re not done. This is just the beginning as practices, reduce our carbon footprint diverting food waste from landfills, a we plot our course to a better tomorrow.”

PROTECT HOLIDAY 2018 11 earth plus.indd 1 9/17/18 9:37 AM CULINARY TRENDS Heat Up Your Menu With Cold Brew Coffee The hottest trend in coffee is staple. Chefs and restaurateurs ice cold—cold brew, that is. are drawn to its versatility, as it This year, the chilled beverage can be served black, mixed with appeared on nearly 4 percent milk and sweeteners, enhanced of U.S. menus, according to a with flavored syrups, or infused recent food trends study, which with spices. represents a 44 percent increase Cold brew coffee is now from the previous year. widely available in shelf-stable, Once the best-kept secret of prepackaged units such as hard-core coffee nerds, cold bottles and cans. This also of- brew, with its smooth taste and fers an easy way for restaurant high-octane kick, has clearly operators to incorporate cold made it to the mainstream. brew into their menus. While traditional iced coffee is Whip up your own beverage made using the standard drip concoctions using Citavo Cold method, the cold brew process Brew Coffee Concentrate, Sy- requires steeping ground beans sco’s new cold brew coffee. Con- in cold or room-temperature veniently packaged in compact water for an extended period. cartons, it comes ready to serve This time-consuming pro- with no special equipment or cess makes cold brew more preparation involved, aside concentrated, giving it a less from mixing with cold water. acidic taste and higher caffeine Citavo concentrate provides a content. simpler and faster alternative Cold brew has made its way for operators looking to get into from craft coffeehouses to na- the cold brew game without tional restaurant chains, where the time-consuming process of the drink is quickly becoming a brewing it from scratch.

MEXICAN SPICED 1 cup mixed Citavo Cold Brew Coffee (from concentrate), 1 cup whole milk, ICED COFFEE 1 Tbsp. cold water, 1 tsp. simple syrup, tsp. vanilla extract, tsp. CHEF ERIC NAKATA, V.P. CULI- ground cinnamon, tsp. chipotle NARY AND INNOVATION, SYSCO chili powder CITAVO COFFEE Shake all ingredients together in SERVES 1 a chilled cocktail shaker and serve over ice.

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Embrace Winter Greens Like You Mean It Diners have fallen in love with delectable, deeply healthy and inexpensive dark leafy greens. From maple-glazed Brussels sprouts to kale and quinoa salad, these greens are staying on the menu. Here are a few new ideas for cooking up green leafies from root to stem.

Make a salad for the season. some way, suggests Chef Meegan Roberts, consistency of texture—but don’t throw During fall and winter, reach for darker, Culinary Consultant at Sysco Phoenix. that stem away. “You can take the tender slightly more bitter greens like chard, With dandelion greens, marinate them or leaves and chop them up in a salad, and kohlrabi and dandelion greens, or chicories toss them with an acidic vinaigrette, such as then pickle the stalk,” says Roberts. such as frisée and endive. Enliven the salad one that uses anchovies and lemon. You can “Leafy greens are so versatile, because with flavors such as dried fruit, candied also mix them in a salad with a more neutral you do have two vegetables in one,” she nuts and fragrant crumbled aged cheese. green such as butter lettuce or curly endive. adds. “I make a lot of beets, and I love to Then add a little more sustenance and fat When using collard greens, “I would use cook the beet greens, too. I sauté them to the whole thing and replace the olive oil plenty of fat and flavorful braising liquid to with a little lemon and olive oil. Instead of in your dressing with bacon fat. Adding cook them down,” says Roberts. “And it can throwing away the stem and greens, which chopped bacon brings another flavor and also be turned into a soup.” most people do, you are making another texture to the dish. delicious dish out of it.” Save the stems. Balance out the bitterness. “I think Swiss chard is going be the next Ask your Marketing Associate about Sysco Some winter greens, such as mustard, kale,” Roberts says. If there’s one thing she FreshPoint’s assortment of winter greens collard and dandelion, have a pronounced has learned about greens as a chef, it’s that and frequent delivery schedule for getting the bitterness that tastes best when balanced in you always remove the stem to get that nice freshest produce directly to your kitchen.

14 SYSCOFOODIE.com CULINARY TRENDS Going Green Just Got More Delicious Not long ago, if you wanted trend. We distribute the best to eat more veggies but still name brands in the alternative craved a juicy hamburger, you protein business, including could suffer through a dry puck the Beyond Burger® family consisting of flavorless seeds, of gourmet substitute meat or settle for a grilled portobello products, such as Beyond mushroom squeezed in a bun. Sausage, Sweet Italian®, now Thankfully, options have great- available through Cutting Edge ly expanded. The watchword Solutions. We also distribute of the moment: plant-based Gardein’s vegan specialties, as proteins. well as Morningstar’s popular Thanks to culinary inno- veggie burgers. vations, you can now enjoy plant-based burgers, sausages For operators who believe in and more with the savory smell elevating menu choices, Sysco and seductive mouthfeel of the Simply satisfies dietary and real thing. Though still in their lifestyle preferences with trusted, infancy, these products are tak- quality and versatile products. ing off in restaurants across the country. An increasing interest in health and wellness, as well as vegetarian and flexitarian diets, is helping to drive the movement.

How can you add alternative Beyond Burger® With proteins—and increased Cranberry Aioli; recipe profitability—to your own page 28. To see more, menu? Sysco has everything visit syscofoodie.com. you need to get ahead of the

CHOICE INTEGRITY PURPOSE At Sysco, we strive to When you buy from Whether the purpose offer our customers Sysco, you know each is elevating your menu the widest range of product has been using versatile products dietary options for through the most or staying on trend, we your patrons’ lifestyle comprehensive quality make the choice simple choices. assurance process in with Sysco Simply. the industry.

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t e l l i F d o C d e t s u r -C b er H A Global Feast This season, enliven your holiday menu with international flavors and ingredients, from festive, colorful Latin American mole to fragrant Portuguese fish stew. This year, when seeking inspi- over the course of decades, from ration for your holiday menu, be the Italian influence on the East bold. Start by looking around at Coast to the vast Chinatown on-trend international flavors offerings of Vancouver. In the such as Middle-Eastern and Lat- festive dishes featured here, we in-American to add panache to look to other cultures to shake the celebrations. Festive should up the holiday menu and bring never mean flavorless. American a cast of fresh ingredients into chefs are fortunate—we don’t the mix. In Italian, Austrian need to travel far to experience and Portuguese dishes, seafood a variety of flavors and cultures. takes center stage, while in Both the United States and Latin America, mole is standard Canada have become delicious for celebrations. And in Seattle, melting pots of global cuisines a feast isn’t complete without brought here by immigrants salmon and local vegetables.

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Fish Gets Festive and winter months in Austria, cod portion of her Italian-style “Here in southeastern Massa- Mandl says, you’ll find a variety recipe for Herb-Crusted Cod chusetts, we are in the middle of seafood on the menu, such Fillet and Poached Salt Cod. of a true melting pot of cuisine as zander, Dover sole, trout and and ethnicity,” says Chef halibut. For an elegant holiday Southern Comforts Anthony McCauley, Culinary fish dish, see Chef Klaus’s In the city of El Paso, Texas, Consultant at Sysco Boston. Halibut With Pumpkin Basil “You can stand on one side “This area is highly influenced Spaetzle. of the border and throw a by Portuguese cuisine. The In Italy it is common to eat rock into another country,” best scallops in the country fish on Christmas Eve. The says Chef Armando Pomales, are fished right here, the same famed Feast of the Seven Fishes Executive Chef at Sysco New scallops we sell daily under is a culinary invention of Ital- Mexico. Not surprisingly, the Sysco’s Portico label.” During ian-American immigrants. The cultures and cuisine of El Paso the holidays, families here dishes vary, but one constant is and its neighboring cities are serve beautiful seafood stews, baccalà, the Southern Italian strongly influenced by Mexico such as the Portuguese Fish dish of salt cod. Chef Nora and Latin America. “In a lot of Stew, sometimes with linguica Galdiano, Culinary Consultant households, you’ll find a mix sausage, saffron broth and fresh at Sysco Central Florida, is her- of Mexican cuisines.” Pomales herbs and garlic. self an American immigrant— says. The Manchamantel sauce “Because Austrians are she was born in the Philippines is a variation on a mole, which mostly Catholic, we eat a lot but grew up in Hawaii. Growing Pomales serves with a crispy of seafood during the holi- up, Galdiano was exposed to pork belly. Traditionally, the days,” says Chef Klaus Mandl, lomi-lomi salmon, a cured festive, brightly colored sauce Culinary Consultant at Sysco fish dish similar to ceviche, can take hours or even days to Chicago. “Austrians like their which also inspired the salt make. “I wanted to honor my Find recipes schnitzels, dumplings, pork for these dishes on and sauerkraut.” You see that pages 28–29 Austrian and German influence all over the Midwest, including Chicago. But during the fall ew St sh Fi ese gu rtu Po

Seared Halibut Wit h Pum pkin Ba sil Sp ae tz le

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culture but scale it down,” says and has a wow factor when Each Christmas, Quebec is Pomales. “Here, you take all the served,” says Yakelis. gilded with lights and carpeted ingredients and throw them in in snow. Families gather to the oven, then in the blender.” Northern Exposure celebrate and indulge in holiday To make the dish less labor In the Pacific Northwest, the foods such as the traditional intensive, use precooked Sysco tradition of feasting goes Quebecois meat pie, the Classic Sous Vide Pork Belly. back a long way. Before there tourtière. “One of my favorite Of all American cities, per- was Thanksgiving, “Native traditions is to gather together haps New Orleans has the rich- American people of the Salish on Christmas Eve for my est culinary heritage. “I learned tribe celebrated the harvest grandmother’s tourtière with in culinary school, no matter by gathering wild vegetables, homemade cranberry sauce,” T o where you go, there is always blackberries and the local says Chef Christopher Chabot, r ti èr someone better with a knife abundance of salmon and Sysco Calgary. “When I can’t e Tu or quicker in the kitchen, but shellfish,” says Chef Jeffrey Cox, get home for the holidays, I like rn ov they will never season food the Culinary Consultant at Sysco to make a simpler, bite-sized ers way you do, coming from New Seattle. Not only does this part version that I call Tourtière Orleans,” says Chef Raymond Yakelis, Culinary Consultant at Sysco New Orleans. What some “The fusion of international flavors and spices is such an may not realize is the extent to incredible way to celebrate the diversity of the modern American which New Orleans cooking has gone beyond gumbo and family. Instead of the traditional turkey or ham, in the jambalaya to become a hub of future my family will be able to share recipes that truly describe international cuisine. “We have African, Creole, Vietnamese, all the different aspects of who we are.” Hispanic—it’s a melting pot —Chef Raymond Yakelis, Sysco New Orleans of flavors, and you can mold them all together and make auce something great,” says Yakelis, of the country feature ample Turnovers.” They can be made antel S ham anc who used on-trend Middle coastline, but it’s also fertile and frozen weeks in advance, M ith Eastern and Indian ingredients land for growing produce, making them an easy addition W ly el to create his Tandoori Rack of which provided inspiration for to any holiday menu. B rk Lamb With Japanese Eggplant. Cox’s Salmon With Butternut o P y “Rack of lamb is underutilized Squash Casserole. p is r C

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Find recipes for these dishes on pages 28–31

19 Make every dish more appealing and profitable when you pay attention to the details of your The presentation. of Art Plating

20 SYSCOFOODIE.com HAT A DIFFERENCE A PLATE MAKES. Those plain white—usually round—dishes preferred by most chefs are the blank canvas- W es for culinary artistry. In fact, when it comes to plating and presentation, chefs generally approach the plate the way an artist approaches a canvas, keeping in mind specific rules about perception, composition, form and color. And just like the artists of the last century, chefs should also be prepared to break all those rules when the moment—and the dish—calls for it. Presentation is not just for fine dining establishments. A little effort can make the difference between a dish that makes our eyes pop and mouths water and one that just passes muster. Even more important, it can make the difference between a $10 and a $15 dish composed of almost identical ingredients. Little things like the size of the plate and proper placement of ingredients affects diners’ perception of how large a portion is. And adding vibrant, creative garnishes is an inexpensive way to add value to any dish. We’re not saying that you should invest in a set of twee- zers and squeeze bottles and start plating like it’s 1999. But if you pay attention to some key elements on the plate, you can add panache to preparations—and even get free publicity on social media.

PLAYFUL PRESENTATION PAYS OFF ONLINE Those unexpected garnishes. That gorgeous mash-up of colors and textures. Pay attention to them and you'll be rewarded when customers post pictures of your plates on social media. Great presentation is the number one way to get your food shared on Insta- gram. So pick one dish and go all out. Your customers will gasp with joy, and then reach for their phones.

HOLIDAY 2018 21 ▼ BE PLAYFUL The chef has deconstructed the traditional composition ◄ FRESHEN UP of protein, starch and veg Bring color and added some air to the and texture to plate, making room for more the dish with caper-butter sauce and the seasonal herbs. addition of fried sage.

▲ SERVED BY DESIGN Arrange shapes and colors in compositions that are pleasing to the eye.

PLATED BUT DATED This dish shows a traditional composition with the plate divided into thirds: one- third for the protein, one-third for the starch and one-hird for the vegetables. While there is nothing wrong with this presentation, it looks a little stodgy.

22 SYSCOFOODIE.com ▼ TAKE A STAND This simple cake stand elevates the cake to the height it deserves.

▲ ICING ON THE CAKE The chef has topped this stunning cake with hand- shaved white chocolate ▲ ribbons—an elegant MAKE IT! garnish in proportion with Find the recipe for the cake itself. the Oreo Cookie Crepe Cake by Chef Candace Hilger on page 31.

DON’T LET YOUR DESSERTS GO BARE There is nothing wrong with this plain white plate, but the single raspberry and bare dish do not dress up the cake to the presentation standards customers have come to expect with desserts.

HOLIDAY 2018 23 Meet Our New Lineup Twice a year, Sysco chooses 8 to 12 of the most innovative, on-trend new food products and kitchen tools to showcase under the name Cutting Edge Solutions. Our exclusive agreement means you can order these products from every Sysco OpCo in the U.S.—and only from Sysco—for a full year. Save money, time and labor when you stay on the Cutting Edge.

Baker’s Source Imperial Roasted Beyond Meat® Beyond Sausage® Sweet Street Garlic & Chili Petite Naan Groundbreaking plant-based sausage looks, Luscious Layers Cake Warm and serve these authentic naan smells and tastes like the real thing. Just thaw and serve to wow your guests with breads, perfect for dipping. these Instagram-worthy desserts.

Portico Imperial Sysco Imperial Wild Sysco Classic Sous Vide Pork Belly Saddleback Lobster Tails Blueberry Flapjack Cake This perfectly precooked pork belly saves you These wild-caught North Atlantic lobster Serve this three-layer cake across all day- hours of prep time. tails make any meal luxe. parts, at breakfast, lunch and dinner.

Earth Plus™ Caterware Spicy Nothings Curry Sauce Sysco Classic Fry Oil Filter Pods This eco-friendly caterware is made from Use these scratch-made sauces (two flavors) Extend the life of your oil with all-natural plant- 40 percent recycled polypropylene. to create authentic Indian dishes. based filters—compatible with every fryer.

24 SYSCOFOODIE.com The Waffle Biscuit Brightens Brunch During fall and winter months, family and friends gather at cozy restaurants for breakfast, lunch—and that ultra-satisfying combination of the two—brunch. A popular brunch is profitable, but can also cause chaos in the kitchen. If you’re not careful, tickets stack up as servers become stuck in the weeds. But don’t despair, Sysco’s Cutting Edge Solutions has the innovative products you need to get through the rush. For a time- saving brunch entrée, try this crispy fried chicken sandwich with hot honey, made with the Baker’s Source Imperial Waffle Biscuit (pictured). This versatile cross between a waffle and a biscuit takes minutes to thaw and bake. Fill it with anything sweet or savory, from scrambled eggs and melted mild cheese to strawberries and whipped cream.

Ask your Marketing Associate about these and other exclusive products, available only from Cutting Edge Solutions.

Waffle Biscuit Fried Chicken Sandwich With Hot Honey; recipe page 31. To see more, visit syscofoodie.com.

HOLIDAY 2018 25 OPERATIONS

6 Ways to Improve Employee Well-Being A happy face is almost a prerequisite in the hospitality business. But you’ll really come out ahead if those smiles are genuine, and not just for show. When employees are happy and taking pride in their jobs, they’ll be more productive. And they’ll stick around, keeping labor woes at bay. Here are some steps operators can take to improve workplace well-being and help employees stay healthy, motivated and performing at their peak.

Encourage family meals At least once a week, and usually more often, schedule time to eat together. “Have each of the cooks take a turn being in charge of the meal. When posed as a challenge, it becomes more exciting,” says Jovan Djokovic, Business Resource Consultant dehydrates you and can lead to passing out,” empowered in their daily work. Groeger rec- for Sysco Eastern Wisconsin. “Tell them Djokovic says. “Encourage staff to drink ommends inviting industry experts to come you have all these great ingredients and water. Ask your cooks who can be the most in and speak on special topics such as wine, their task is to do something healthy, like a creative with the ingredients you have on charcuterie, ethnic cuisines or food safety. big salad they can be proud of.” hand. Add lemons and cucumbers to water, and keep refilling all day.” Know when you truly Get outside need to intervene Life in the kitchen can be active, but that Say thank you, often If you get the feeling or hear from a activity usually occurs within about four Create and foster a culture of gratitude. coworker that one of your team members square feet. As weather permits, make time “Employees need to feel appreciated,” says is struggling with a serious issue, such as for outdoor fun. “Do morning stretches or Benjamin Groeger, Chef and Culinary alcohol, drugs or depression, don’t waste take a walk,” Djokovic suggests. “You could Specialist for Sysco Arizona. “When they time. Take him or her aside. “There has to even organize a ‘server Olympics’ with other know you’re grateful, it motivates them to be open communication,” Groeger says. restaurants in the area.” do their best.” “Say you are concerned and offer help. Refer your employees to counseling if you see Get on a water kick Don’t forget the little things that they are clearly having problems. It’s “Drinking soda on the line can be a big Rotate your cooks from station to station not an inquisition; it’s real care for another problem. The calories, the sugar…it so they can cross-train and feel more human being.”

26 SYSCOFOODIE.com OPERATIONS ’Tis the Season for Temporary Hiring It’s the most wonderful time of the year. And the most hectic. To take the holidays in stride—and make serving those private parties and tables of 17 look effortless— many restaurants will hire seasonal help. Here are some practical tips for doing so. DON’T: DO: DON’T: Hire people that need Be transparent Underestimate tons of training your need You’ll have precious little ramp-up time; If you’re hiring for just six weeks of work, Hitting that magic number of seasonal invest in people that can hit the ground stress the seasonal nature of the job. employees can be tricky, but you don’t running. If possible, have prospective “When you interview, ask the candidate want to come up short. “If you’ve already employees work on a probationary period why that idea appeals to them,” Groeger been through a holiday season, go through for a shift or two “so you can evaluate says. “If you get answers like ‘I’m a college your historic records to get a gauge,” their ability to perform,” says Benjamin student on Christmas break,’ it makes Djokovic says. “But if you’re new, always Groeger, Chef and Culinary Specialist for perfect sense and could be a mutually ben- plan for more than you think you’ll need. Sysco Arizona. “Plus, you’ll also see how eficial relationship.” Ask what other types Better safe than sorry.” they work with your permanent staff; it’s of jobs the candidate is currently applying important for everyone to gel.” for. “If you find they are going for full-time DO: jobs, and yours is part-time, that could be Give everyone DO: a sign that they might leave if something time off else comes along,” Groeger says. Use social media Holidays are meant to be spent with peo- to recruit ple you love. Give everyone—temporary Putting out the word on social media and permanent employees alike—a day off doesn’t cost anything and has incredible on the holiday or close to it. “If that’s just reach. “Get on Facebook and Twitter and not possible,” Groeger says, “offer to invite talk up the opportunity. Make sure to your employee’s family in for dinner and say ‘Tell your friends’ or ‘Grab a college let them enjoy a meal together.” buddy,’” says Jovan Djokovic, Business Resource Consultant for Sysco Eastern Wisconsin.

HOLIDAY 2018 27 RECIPES

. liquid over them. Let chill at least and gradually add the flour until 4 oz. cod Beyond Burger® 3 oz. Portico Imperial lobster With Cranberry one hour or overnight. you have a smooth dough. Fold 6 Portico Imperial clams Slice pork belly into 1-ounce in the basil pesto and pumpkin 6 Portico Imperial mussels Aioli pieces, about 1 by ½ inch long. purée. When the water is boiling, ¼ lb. octopus 6 dry Portico Simply sea scallops CHEF NEIL DOHERTY Render their fat in a small sauté form a test dumpling using a tea- SYSCO CORPORATE 10/20 SERVES 1 pan. Once they have caramelized, spoon. Dip the spoon into the hot 6 grape tomatoes, sliced pour off the fat to reserve for the water, then cut out a small piece Heat 2 tablespoons oil in a large 1 4.5-inch Baker’s Source Classic wheat bun vinaigrette. Add apricot glaze to of dough and place it in the hot pan over medium heat and fry ½ tsp. mayonnaise the pan and glaze the pork. vegetable stock. Cook for about 3 potato slices until golden-brown. 1 4oz. Beyond Meat Burger® Chop the leaves of the Swiss minutes, then remove and test for Season with salt and pepper and Salt and freshly ground black pepper to taste chard, kohlrabi and dandelion doneness. Cook the remaining set aside. To prepare the corn, 2 slices avocado greens. Rinse and dry thoroughly. dumplings, then place them in a lightly oil and fire-roast over an 2 slices red onion For the vinaigrette, place the cold-water bath. open flame until charred. Re- ½ oz. arugula 2 slices tomato hot pork fat along with the mus- When ready to serve, heat half move kernels and set aside. To 1 oz. cranberry aioli (1 tsp. tard and mirin in a medium bowl the butter and sauté the dump- prepare the broth, heat remain- cranberry mustard (page 30) and whisk to combine. Add the lings in the pan until golden ing oil in a pan over medium heat; mixed with 2 Tbsp. mayonnaise) greens and toss with the dressing, brown. Heat a sauté pan, add the sauté shallots, garlic and chorizo Smear the split bun with may- making sure to coat evenly. oil and when it’s hot, add halibut, and cook until tender. Add to- onnaise and toast on a griddle or Serve topped with fried egg, seasoned with salt and pepper. matoes, fish base and 2 cups cold pan. Cook the patty on a lightly grilled apricot, sliced kohlrabi, Cook for 2 minutes on each side. water. Bring to a simmer and sea- oiled pan, pressing down to cook glazed pork belly and pickled Briefly grill the mini pepper son to taste. Add paprika and half well. Season with salt and pep- chard ribs. strips. Cook the pork rind in a the fresh herbs; remove from the per, and let cook to an internal deep fryer. Place the halibut onto heat and set aside. temperature of 165 degrees. Build Seared Halibut a serving plate, top with the raw To prepare the seafood, steam the burger by smearing the aioli With Pumpkin cucumbers and cooked pork rind the cod for 4 to 6 minutes until on bottom bun, then place the and garnish with the pepper. Ar- fully cooked. Separately, steam patty on top. Add avocado, onion, Basil Spaetzle range the spaetzle into separate the lobster, clams, mussels and CHEF KLAUS MANDL piles. Melt the remaining butter, octopus for 4 to 5 minutes to heat arugula and tomato. Top with SYSCO CHICAGO toasted bun. SERVES 4 add the juice of a lemon, season through. (Be careful not to over- with salt and pepper and pour cook.) In a hot oiled pan, sear the PUMPKIN BASIL SPAETZLE Greens With Warm 4 oz. Sysco Imperial Vegetable onto the plate. Drizzle with pump- scallops and set aside. Warm the Soup Base kin seed oil and melted butter. broth slowly and add roasted corn Pork Belly Salad 2 Wholesome Farms eggs and grape tomatoes. To plate, use 4 oz. Wholesome Farms whole CHEF MEEGAN ROBERTS a slotted spoon to gently place the SYSCO ARIZONA milk Portuguese Fish SERVES 4 Sysco Classic Salt and Sysco vegetables and ingredients from Imperial McCormick freshly Stew (Caldeirada the broth into large shallow bowls. PICKLED CHARD RIBS ground black pepper de Peixe) ¼ cup mirin 8 oz. Sysco Classic all-purpose Arrange the seafood ingredients 1 tsp. Sysco Classic salt flour CHEF ANTHONY MCCAULEY on the plates and garnish with SYSCO BOSTON 1 oz. rainbow chard ribs ¼ oz. Arrezzio Imperial basil fried potatoes and fresh herbs. 4 oz. Sysco Classic Sous Vide pesto SERVES 2 pork belly, sliced 2 Tbsp. Sysco Classic pumpkin 3 Tbsp. Arrezzio Imperial olive 1 oz. apricot glaze purée oil, divided Crispy Pork 2 oz. Swiss chard leaves 4 oz. Wholesome Farms butter, 1 fingerling potato, thinly sliced ½ oz. kohlrabi leaves plus more for drizzling Sysco Classic Kosher salt and Belly With 1 oz. dandelion greens SEARED HALIBUT freshly ground Sysco Impe- Manchamantel 1 Wholesome Farms egg, fried 4 Tbsp. Arrezzio Imperial olive oil rial McCormick black pepper 1 apricot, halved and grilled blend to taste Sauce 1 oz. kohlrabi, sliced thin 4-6 oz. halibut fillets 1 ear of corn CHEF ARMANDO POMALES VINAIGRETTE 2 mini peppers, cut into strips 1 Tbsp. Arrezzio Imperial olive oil SYSCO NEW MEXICO 1 oz. pork fat ¼ oz. Block and Barrel pork rinds 2 shallots, thinly sliced SERVES 15 1 Tbsp. whole-grain mustard 1 cucumber, peeled and shaved 2 cloves garlic, thinly sliced 2 oz. mirin into thin strips 2 oz. chorizo, diced CRISPY PORK BELLY 1 lemon 2 Imperial Fresh whole toma- 6 lb. Sysco Block and Barrel pork FOR THE PICKLED CHARD RIBS ½ oz. pumpkin seed oil toes, peeled and crushed belly Heat mirin and salt in a large pot Fill a 5-quart stockpot with 3 1½ Tbsp. Sysco Imperial fish soup 2 Tbsp. Sysco Imperial McCormick and bring to a boil. Slice chard ribs base ground black pepper quarts water, add the vegetable tsp. Sysco Imperial McCormick ½ Tbsp. Sysco Imperial McCormick in half lengthwise and cut on the base and bring to a boil. In a me- Hungarian paprika ground cinnamon bias into 1-inch pieces. Place in a dium bowl, combine the eggs and 1 tsp. fresh rosemary, finely ½ tsp. Sysco Imperial McCormick large heatproof bowl and pour hot chopped ground cloves milk with salt and pepper to taste 1 tsp. thyme, finely chopped ¼ tsp. Sysco Imperial McCormick

28 SYSCOFOODIE ground allspice belly, such as Sysco Imperial TOMATO COULIS and simmer for 15 minutes until 3 Sysco Imperial McCormick bay 1 Tbsp. Arrezzio Imperial olive oil leaves, crumbled Sous Vide Pork Belly. blend cooked through. Drain potatoes 10 sprigs fresh thyme FOR THE MANCHAMANTEL SAUCE 3 tomatoes, cored, blanched, and transfer to a blender. Add 2 oz. Sysco Classic kosher salt peeled and seeded—juices butter and warm heavy cream 1 oz. Sysco Classic sugar Heat your oven to 350 degrees. reserved ½ cup honey Place chilies in a cast-iron skil- 3 cloves garlic, sliced and process until puréed. Add ¼ cup rendered pork or duck fat let and toast both sides, being 1 tsp. Sysco Classic tomato more cream to adjust consisten- Canola oil, rendered pork or paste cy, taste for seasoning and set duck fat for searing careful not to burn them. Bring a ½ tsp. Sysco Classic sugar quart of cold water to a boil and 1 tsp. fresh oregano, chopped aside warmed. MANCHAMANTEL SAUCE add the chilies. Lower the heat Kosher salt to taste FOR THE SALT COD ¼ lb. whole dried ancho chilies, 4-6 oz. Portico Atlantic cod fillets stems and seeds removed and simmer for 10 minutes. Drain 1 egg white Rinse excess salt off salt cod. ¼ lb. ripe banana and set aside. Toss banana, apple ¼ tsp. Dijon mustard Place in a water bath and chill for 1 large green apple, peeled and and pineapple with brown sugar 4 baby carrots, cut on the bias at least 8 hours, changing water cored 8 cauliflower florets 1 lb. fresh pineapple, trimmed, and roast in a large pan for 10 to 8 Brussels sprout leaves four times. Drain cod. In a non- skinned and cored 15 minutes. Add tomatoes to the 4 2-oz. portions salt cod stick pan, warm olive oil over me- 1½ tsp. brown sugar fruit mixture and roast 10 min- ¼ cup Arrezzio Imperial olive oil dium heat. Add garlic and shal- ¼ lb. Roma tomatoes blend 1½ tsp. Sysco Imperial McCormick utes longer. Place chilies, fruit 4 cloves garlic, sliced lots and sauté for 1 minute. Add ground cinnamon mixture, cinnamon, vinegar, ¼ cup shallots, sliced into rings sweet pepper, lemon juice, chick- 1½ tsp. apple cider vinegar cloves, and salt in a food proces- 4 mini assorted sweet peppers, en stock and thyme. In a shallow Pinch of ground cloves cut into rings 1 tsp. salt sor and purée until smooth. Add ¼ cup lemon juice pot with a lid, bring poaching 1½ tsp. peanut oil or lard a little water if necessary to thin ½ cup Sysco Imperial chicken liquid to 155 degrees. Add salt cod GARNISH the sauce slightly. Strain if de- stock pieces, cover and gently poach for 2 sprigs fresh thyme Roasted poblano corn sired. Place oil or lard in a deep 2 minutes on each side. Remove Chayote squash, sliced and skillet. Heat until almost smok- YUKON GOLD POTATO PURÉE from heat and keep warm. steamed until tender 1 lb. Yukon Gold potatoes, 30 pearl onions, blanched ing and add the sauce. Fry for 3 peeled and cut into ½-inch FOR THE VEGETABLES Plantain, sliced and fried until to 5 minutes, stirring constantly. slices crispy Blanch baby carrots in salted (Makes 3 cups of sauce.) 1 tsp. salt 1 cup fresh pineapple, diced 1 Tbsp. Wholesome Farms boiling water until tender. Set in To serve, warm the sauce and FOR THE CRISPY PORK butter an ice bath to stop the cooking. set it aside. Warm the poblano ¼ cup Wholesome Farms heavy In a large bowl, coat the pork bel- Using the same boiling water, corn and set it aside. Divide the cream, warm ly with the cure spices and the Kosher salt to taste follow the same process with the pork belly into 4-ounce portions. honey and toss to coat evenly. cauliflower florets, blanching any Heat the oil to almost smoking. FOR THE HERB CRUST Place in a nonreactive contain- purple ones separately to prevent Reduce the heat to medium and In deep-fryer heated to 350 de- er, cover and refrigerate for 24 discoloration. Blanch Brussels sauté the pork belly until it’s grees, fry parsley and basil for 20 hours. Heat a sous vide circula- sprout leaves for 5 seconds and browned on all sides and warmed seconds. In a small food proces- tor to 160 degrees. Remove the immediately set in an ice bath. through. Divide sauce among sor, combine bread crumbs, fried pork from the cure, rinse and Drain all vegetables. When ready plates, top with pork belly. Gar- herbs, olive oil, cheese and salt. pat dry. Vacuum-seal pork belly to plate, warm vegetables (purple nish with corn, chayote squash, Process until herbs are well-in- with the rendered fat. Submerge cauliflower in a separate pan) in pearl onions, fried plantain chips corporated with the bread crumbs the sealed pork into a preheated olive oil and season to taste. and diced pineapple. and color is green. Set aside. water bath and cook for 24 hours. FOR THE HERB-CRUSTED COD FOR THE TOMATO COULIS Remove pork from water bath FILLETS In a small pot, warm olive oil. and let rest for 15 minutes. Plunge Herb-Crusted Combine egg white and Dijon Add garlic, but don’t let it take on into an ice bath and chill for 20 mustard. Beat slightly until Di- Cod Fillet and color. Add tomato paste, chopped to 30 minutes. Refrigerate until jon is thoroughly incorporated. Lemon–Olive Oil tomatoes, reserved juices and completely chilled. Blot excess moisture on cod fil- sugar. Bring to a boil and reduce Alternatively, instead of using a Poached Salt Cod lets. Lightly season with salt and CHEF NORA GALDIANO heat to low. Simmer gently, stir- circulator, heat an oven to 250 de- pepper. In a hot, oiled sauté pan, SYSCO CENTRAL FLORIDA ring periodically for 15 minutes. grees. Place pork belly in a hotel SERVES 4 sear both sides of the fish, presen- Add oregano and salt to taste, pan and cover with rendered fat. tation-side first. Place on a paper HERB CRUST and cook for one minute longer. Bring to a simmer on the stove- ¼ cup Italian parsley towel–lined plate. Brush top of fil- Transfer to a blender and purée top, then place in the oven and 3 large basil leaves lets with the egg white and Dijon ½ cup panko bread crumbs until smooth. Set aside warmed. cook, uncovered, until pork is 2 Tbsp. Arrezzio Imperial olive oil mixture and carefully top with the fork-tender, three to four hours. blend FOR THE POTATO PURÉE herb crust. Transfer to a half-sheet To make the dish even quicker 2 Tbsp. Arrezzio Imperial grated Place potatoes in a small pot pan and bake in a 350-degree con- Parmesan cheese with water to cover. Add salt and and easier, use a precooked pork Pinch kosher salt vection oven for about 5 minutes bring to a boil. Reduce heat to low

HOLIDAY 2018 29 RECIPES

or until internal temperature FOR THE EGGPLANT RELISH CRANBERRY MUSTARD Heat a skillet with the olive oil 2 cups frozen cranberries Potlatch Salmon reaches 135 degrees. 2 oranges, with juice and zest With Butternut blend and fry the eggplant, pep- 1 cup sugar pers, onions and garlic stir-fry 1 cup whole-grain mustard Squash Casserole Tandoori Rack of style. Drain excess oil and toss FOR THE TOURTIÈRE TURNOVERS JEFFREY COX Lamb With with pomegranate molasses and SYSCO SEATTLE Cook the potato in boiling salted SERVES 8 Japanese Eggplant mint, and season with salt and water until tender, 15 to 20 min- pepper. BUTTERNUT SQUASH CASSEROLE CHEF RAYMOND YAKELIS utes. Remove, mash and set aside, ¼ cup Arezzio Imperial olive oil SYSCO NEW ORLEANS FOR THE POMEGRANATE SAUCE reserving ¼ of the potato water. blend, divided SERVES 2 In a sauté pan over medium Bring the reserved potato water 2 lb. diced butternut squash Kosher salt LAMB RACK heat, heat the oil. Add shallots to a boil. Heat a saucepan over White pepper 1 Butcher’s Block lamb rack and cook until translucent. Add medium-high heat. Add the pork 2 lb. kale, leaves shredded 1 tsp. olive oil pomegranate, lime juice and and beef mix, bacon, onion, cel- into 3/8-inch 1 Tbsp. tandoori masala spice 2 cups vegetable broth Salt and pepper to taste cane syrup and reduce until ery, garlic, thyme, sage, cinna- 2 lb. Pulse Mélange thick enough to coat the back of a mon and cloves, breaking up the EGGPLANT RELISH PACIFIC RIM GRAVY ¼ cup Arrezzio Imperial olive oil spoon. Season with salt and pep- ground meat with a spoon. Add ¼ cup cornstarch blend per to taste. the reserved potato water and 1 qt. chicken broth 1 Japanese eggplant, cut into bring to a simmer. Cook uncov- 3 oz. oyster sauce ½-inch cubes FOR THE HERB AND FETA SALAD 1 Tbsp. Jade Mountain soy 1 red sweet pepper, cut into On a plate, mound the parsley, ered, stirring occasionally, until sauce ½-inch dice meat is no longer pink and liquid 1 Tbsp. Sysco Classic brown 1 yellow sweet pepper, cut into mint and scallions. Shingle the has reduced by half, about 45 sugar ½-inch dice radish and cucumber on the plate. 1–2 tsp. Gochujang Korean chili 1 red onion, cut into ½-inch dice Finish with diced feta cheese. minutes. Stir in the potato, pars- paste 1 tsp. garlic, chopped ley, salt and pepper to taste and 2 Tbsp. pomegranate molasses TO GARNISH WHOLE ROASTED SALMON more of the other seasonings if 1 tsp. Sysco Natural fresh mint, Slice medallions of lamb to the 1 whole sockeye salmon, head chopped desired. Let chill. and scales removed bone about a quarter-inch thick. Salt and pepper to taste Cut each puff pastry sheet into 1 Tbsp. allspice Place in center of plate, shingled 1 Tbsp. ground cinnamon POMEGRANATE SAUCE 12 even squares and brush with out. Spoon on the eggplant relish; 1 Tbsp white pepper, divided 1 Tbsp. Arrezzio Imperial olive oil egg (reserving remaining egg in 1 Tbsp. ground coriander blend sprinkle pomegranate seeds and the refrigerator). Place a heaping 2 Tbsp. brown sugar 1 shallot, minced chopped pistachios. Finish with ¼ cup olive oil blend 2 cups pomegranate juice teaspoon of beef mixture in the the pomegranate sauce and figs. Kosher salt, to taste Juice of half a lime center of each square. Fold the 3 whole oranges, peeled and ½ cup cane syrup pastry over to enclose the filling sliced into ½-inch rounds Salt and pepper to taste 12 cloves garlic, crushed Tourtière and form a triangle. Seal the edg- HERB AND FETA SALAD ½ cup sweet chili sauce Half bunch Sysco Natural Turnovers With es by pressing all around with the Grilled lemons for garnish Italian parsley, chopped floured tines of a fork. (Turnovers Cranberry FOR THE BUTTERNUT SQUASH 2 oz. Sysco fresh mint, minced can be prepared ahead to this 2 scallions, cleaned and diced CASSEROLE Mustard point and refrigerated overnight. 2 radishes, thinly sliced CHEF CHRISTOPHER CHABOT Heat the oil in a large pan over 1 Persian cucumber, thinly sliced SYSCO, CALGARY Or, freeze for up to 2 months. high heat, and pan-sear the but- 2 oz. Sysco Classic feta cheese, SERVES 15 (MAKES 48 Thaw before baking.) ternut squash, seasoning with diced TURNOVERS) To serve, arrange turnovers on salt and pepper to taste. Cook just GARNISH TOURTIÈRE TURNOVERS a baking sheet and brush with 2 Tbsp. pomegranate seeds until the squash begins to color. 1 russet potato, peeled and reserved egg. Bake in the center 2 tsp. pistachios, chopped quartered Roast in a 400-degree oven for 30 2 figs, halved 1 lb. Arrezzio Imperial ground of a 400-degree oven until gold- minutes until al dente. Remove FOR THE LAMB RACK pork and beef mix en-brown, about 20 minutes. and set aside. Heat remaining oil 8 slices thick-cut bacon Serve hot. Cut lamb rack into two portions of 1 onion, finely chopped in a large heavy skillet over medi- four bones each. Then remove two 1 stalk celery, finely diced FOR THE CRANBERRY MUSTARD um-high heat. Add kale, reduce bones on each portion, cleaning 1 clove garlic, minced In a small saucepan over me- heat and add half the vegetable ½ tsp. dried thyme remainder. Rub lamb with olive ½ tsp. ground sage dium-high heat, bring all the broth. Stir in the pulse blend and oil and tandoori masala spice and ¼ tsp. ground cinnamon ingredients to a low boil, lower roasted squash and season with season with salt and pepper. Sear ¼ tsp. ground cloves the heat and simmer until the salt and white pepper to taste. ¼ cup chopped fresh parsley lamb rack in hot skillet and finish Salt and freshly ground black cranberries are soft and tender Add additional vegetable broth as in a 350-degree oven until inter- pepper and the liquid is reduced by half. needed to keep moist. nal temperature of 125 degrees. 4 sheets Baker’s Source frozen Remove from the stove. Serve puff pastry, thawed FOR THE PACIFIC RIM GRAVY Remove and let sit for 5 minutes to 1 Wholesome Farms egg, beaten with the turnovers, or store up to Combine cornstarch with 1 cup firm up before slicing. a week in the refrigerator. of the chicken broth; stir well to

30 SYSCOFOODIE dissolve and set aside. In a sauce- 4 cups cornmeal simmer. In a mixing bowl, com- 1 bsp. salt Oreo Cookie pan over high heat, combine the 1 cup duck fat bine egg yolks and cornstarch oyster sauce, soy sauce, brown Crepe Cake and mix until fully combined. Toast the cubed bread in 350-de- CHEF CANDACE HILGER sugar and Gochujang. Whisk gree oven. Melt the butter. Place SYSCO EASTERN MARYLAND- Slowly temper the egg mixture well to combine and bring to a the butter, garlic, celery, onion, SERVES 12 with the warm creme mixture; simmer. Whisk cornstarch/broth rubbed sage, kosher salt, 1 table- 32 Oreos, cookies and creme once eggs are tempered, add the mixture and slowly pour it into spoon white pepper and ½ ta- separated, plus more for mixture back into the saucepan. garnish the saucepan, whisking to incor- blespoon black pepper in a large Cook until thick enough to coat porate. Bring the gravy to a boil, pot and sauté until sweated. Add CREPES the back of a wooden spoon, then remove from heat and cover 64 chocolate cookie halves about 2–3 minutes. Remove pan the toasted croutons and broth, 2¼ cups Wholesome Farms milk until needed for service. Taste for reduce heat and stir to heat 1½ cups water from heat and fold in butter. Al- seasoning as needed. through and mix. Adjust season- ½ cup Wholesome Farms butter low mixture to cool completely. 1 tsp. kosher salt Whip heavy cream and powdered FOR THE ROASTED SALMON ing; croutons should be soft but 6 large Wholesome Farms eggs Rinse the salmon with cold water not mushy. Place mixture in a Nonstick cooking spray sugar in a stand mixer until hard peaks form. Fold whipped cream and pat dry. Remove fins and tail baking pan and bake, covered, at FILLING and discard. In a small bowl, mix 300 degrees for 45 minutes. Re- ½ cup Wholesome Farms into cooled egg mixture until together the allspice, cinnamon, move cover and bake 15 minutes whole milk fully incorporated. creme filling from 32 cookies To build the cake, place a cooled half the white pepper, coriander longer. ½ tsp. Sysco Classic salt and brown sugar and rub liberally Gather oysters and set up 1 tsp. Sysco Imperial McCormick crepe on a serving plate, then into the interior of the salmon, breading station. Combine but- vanilla extract apply a thin layer of filling on top. ½ cup Sysco Classic cornstarch Add another crepe and repeat un- reserving some for later. Rub termilk and fresh sage, and place 2 large Wholesome Farms olive oil, salt and the remaining oysters in the mixture. Combine egg yolks til desired layers are achieved. white pepper onto the skin and cornmeal, 1 tablespoon salt and 2 Tbsp. Wholesome Farms but- TO GARNISH ter, cut into ½-inch pieces allow to rest for 30 minutes. 4 teaspoons white pepper. Bread 1 cup Wholesome Farms heavy Top cake with white chocolate Preheat the oven to 400 de- oysters in cornmeal mixture, and cream ribbons and garnish with Oreos grees. Make half-inch-deep slits reserve. ¼ cup Sysco Classic powdered and mint sprigs. sugar every two inches in the skin. Fill To serve, pan-fry oysters in the cavity with orange slices, gar- duck fat, working in small batch- GARNISH White chocolate, shaved into Waffle Biscuit lic and sweet chili sauce. Place es. Hold warm. Stir dressing and wide ribbons Fried Chicken in the oven and roast for 45–50 gently fold in oysters; place on Whole Oreo cookies minutes, basting every 15 minutes serving tray or in a bowl. Fresh mint sprigs Sandwich With with pan juices. FOR THE CREPES Hot Honey Remove salmon from oven Heirloom Carrot Place cookies, milk, water, butter, CHEF NEIL DOHERTY when internal temperature salt and eggs in blender and purée SYSCO CORPORATE SERVES 4 reaches 125 degrees 45–50 min- and Dried Bing until smooth. Heat a 9-inch utes; then let rest for 10 minutes. Cherry Salad nonstick crepe pan over medium 4 breaded chicken breasts 4 Baker’s Source Imperial Waffle Plate salmon onto serving platter CHEF JEFFREY COX heat. Lightly coat the pan with a SYSCO SEATTLE Biscuits and garnish with grilled lemons. SERVES 10 nonstick spray and ladle 2 ounces 4 tsp. Mike’s Hot Honey of crepe mix into the pan. (You’ll 8 slices dill pickle ¼ cup Arrezzio Imperial olive oil Fry the chicken in a deep fryer Pan-Fried Oyster 2 lb. purple carrots need to add more spray after 2 lb. yellow carrots about every five crepes.) Run the or bake until browned on the Dressing 2 lb. orange carrots mixture around the base of the outside and internal tempera- CHEF JEFFREY COX 1 cup vegetable broth ture reaches 165 degrees. Warm SYSCO SEATTLE ½ lb. dried Bing cherries pan to fully cover the bottom; do SERVES 10 ¼ cup chopped garlic not allow to go up the sides. Let biscuits in the oven until lightly crisp around the edges and slice 1 gallon container cubed ½ cup white wine cook until they start to appear artisan bread Heat a large sauté pan over high dry and pull away, about 90 sec- horizontally. Place a chicken por- ½ lb. butter heat, add oil and pan-sear the car- onds. Flip each crepe onto a sheet tion on each sliced biscuit and ¼ cup garlic, minced top with hot honey. Top with dill 2 lb. celery, diced rots, one color at a time, and turn of parchment paper and allow to 2 lb. onion, diced out into a mixing bowl. Return cool. Continue until crepe batter pickles slices and the other bis- 2 Tbsp. sage, rubbed carrots to the pan and add broth, is finished (you should get about cuit half, and serve right away. 2 Tbsp. kosher salt 1 Tbsp. plus 4 tsp. white pepper dried cherries and garlic. Deglaze 20 crepes). ½ Tbsp. black pepper with wine and remove from heat. FOR THE FILLING 1 quart chicken broth Note: This salad can be made to 24 small oysters In a saucepan over medium 1 quart buttermilk order or prepared in advance. heat, add milk, creme filling, salt 1 cup fresh sage, sliced and vanilla and bring to a low

HOLIDAY 2018 31 BACK OF OUR HOUSE

Chef Nora Galdiano Culinary Consultant, Sysco Central Florida A Welcome Challenge hen asked about her favorite part of accommodate all tastes and palates.” (For Wworking at Sysco Central Florida, one example, see Galdiano’s Herb-Crusted Nora Galdiano is quick to answer: “Cook- We strive to help our Cod Fillet and Lemon–Olive Oil Poached ing. I live and breathe cooking.” Salt Cod, page 29.) As a Culinary Consultant, she’s able customers be successful in all to put that passion—and the experience aspects of their business. A Job Well Done built by working everywhere from country Through it all, one thing has stayed the clubs to fine dining restaurants—to good same: a love of cooking. “I love the adren- use when she helps customers address any aline rush of the kitchen, the challenge challenge they face. “All the experience I to cook and plate the products. She also of coming up with a dish, prepping it and have under my belt helps me to perform my helps with recipe and menu development. seeing the finished product,” she says. More job here at Sysco,” she says. Galdiano’s impact doesn’t end with than that, she delights in putting her skills the food—it includes anything that can to work for customers: “The ultimate goal Kitchen Consultations help customers operate as efficiently and is to make sure their needs are met.” To ensure successful Customer Reviews, effectively as possible. “We provide exper- Galdiano works closely with the Customer tise in kitchen configuration, placement Ask your Marketing Associate about Sysco’s Service and Will Call departments to on the line, equipment, mise en place,” she Business Review program and how our chefs procure the necessary products. When says. “We strive to help our customers be and consultants can bring more value it comes time for the actual review, “the successful in all aspects of their business.” to your business. magic happens,” as Galdiano puts it. Using ingredients chosen by the Diverse Cuisines customer, Business Resource Consultant or To Galdiano, cooking is something that Marketing Associate, she prepares a variety comes to her naturally. Still, she constantly of dishes, all selected with individual hones her skills and seeks out new ones by needs in mind. “Each customer has to be reading magazines and connecting with approached differently, according to their fellow chefs. “I was born in the Philippines own needs,” Galdiano says. No matter what and grew up in Hawaii,” she says. “But being dish is being prepared, Galdiano explains a chef in a diverse industry means you need the preparation method, plus different ways to be proficient in different cuisines to

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