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Issue 30 For the Love of Food Winter 2012

Chef, Check out over 350 new menu ideas inside! Welcome to the Sysco Family Table of Contents Sysco Portland is excited to serve your business as a Sysco Story...... 3 member of our foodservice family. This annual Sysco Blue is the New Green...... 4 Resource Guide is designed to help you navigate Sysco Brand Product Positions ...... 5 through the many products, services, and programs Why Choose Sysco Portland...... 6 we offer to grow your business. Safety & Quality...... 7 Sysco Premium Protein: Beef...... 8 Our Sysco family focuses every day on foodservice Sysco Premium Protein: Seafood ...... 9 solutions that work best for our customers in Oregon Sysco Premium Protein: Poultry, Pork & Specialty. . 10 and SW Washington. The merchandising department, Sysco Premium Produce...... 11 Produce Local Availability ...... 13 folks who purchase more than 12,000 items for our Sysco Dairy ...... 14 warehouse, are hands-on experts in their categories; Beverage & Bar Supply ...... 15 this allows Sysco to offer you all-natural beef from Compostables & Disposables...... 16 Eastern Oregon, fresh Pacific seafood caught daily, Supplies, Equipment & Janitorial ...... 17 rBst-free dairy from local producers, and seasonal Opening Order Checklist...... 18-19 produce from places like Klamath Falls, Umpqua Valley Sysco iCare Services...... 22 and Oregon City. The Chefs & Business Resources ...... 25 Mix-it-up, Time for Something New...... 26-38 We are also extremely proud of our Business Review team’s track record of helping our customers; our Review Managers, along with our Executive Chefs, can assist you in many ways: menu development, wait staff training, product selection, green and sustainable programs, marketing your business, cost and portion control, and much more.

Lastly, Sysco Portland partners with the best, most knowledgeable culinary professionals in the region. Their local experience and resources help provide our customers with complete food service, local products, unbeatable service, and 100% quality assurance; Sysco’s suppliers and brokers are truly part of the family too.

My door is always open. I look forward to meeting you at your business review. Please feel free to contact me with any questions or comments, 503-682-6613 or [email protected]. SENIOR EDITOR CONTACT US Erik Brock PO Box 527 Sincerely, CONTRIBUTORS Wilsonville, OR 97070 Garett Smith 800.776.8904 Jeff “The Chef” Garcia SyscoPortland.com Chef Kenny Morgan TheFoodie@comcast.net John E. Nolan Randy Gehrig President Mark Sena Sysco Portland Becky Fleming Connie Westrick Sally Reiger

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 2

The Sysco Story begins in 1970, when a small group of entrepreneurs banded together to help foodservice operators create quality meals consumed away from home. Originally, SYSCO was an acronym for systems and services company, and though we still have the systems and services for success, we have evolved into a company that offers so much more. As part of that evolution, we recently introduced “Good things come from Sysco.” This new logo and tagline highlights the many benefits of partnering with Sysco, including our commitment to the success of our customers, our highly trained associates, cutting edge technology and environmental sustainability.

Our Commitment At Sysco Portland, we have an unwavering commitment to the success of our customers. We view each customer’s business as a partnership; we strive to develop and improve programs and services that complement our diverse offering of foodservice supplies. An exclusive world of resources is available to you when you partner with Sysco. Our Products Sysco delivers on its promise to provide food service operators with a breadth and depth of product variety unsurpassed in the industry. Choices range from the finest produce, custom meats and freshest seafood, to the staple ingredients every restaurant requires. We even have what you need to keep your operation fully equipped and sparkling clean. Our selection of brands include respected national brands, as well as our exclusive Sysco-owned brands that provide quality, consistency and are backed by our industry-leading Quality Assurance team. Our Chef Ex program brings the world’s finest artisan food products direct to your door. So with all of the good things available from Sysco, your menu options are virtually limitless. Our Associates Sysco Portland has the highly trained people necessary to go beyond the needs and expectations of our customers. Our men and women are the key to our diverse and fast-moving business, and their talent coupled with technology has generated a level of innovation that is unsurpassed in foodservice distribution. Technology Over the years, Sysco Portland has embraced advances in technology to improve the systems we use to serve our customers. Not only do these technological advances make it possible for us to make our own operation more efficient, but they also make helpful information more readily accessible to assist our customers. Sustainability Because of our scale within the foodservice industry, we are able to influence the sustainability of the entire food chain. We take this responsibility seriously, whether it’s the agricultural practices we specify to the growers and suppliers from which we buy, the environmental impact of the energy used in our distribution systems, or the recyclability of the paper products and cutlery we supply to restaurants and institutions. Sysco Today From the farm to the fork, Sysco Portland can provide everything to prepare meals away from home. The world has changed and the way we do things has changed, but when it comes down to it, it’s still about that promise we made in 1970 — to help foodservice operators create quality meals consumed away from home. We hope you’ll agree that good things come from Sysco.

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 3 At Sysco Portland, Blue is the New Green! Here’s how:

Local Foods Biofuels By stocking hundreds of products from local family Our delivery trucks are helping the environment farms and producers, Sysco reduces food miles in a couple more ways: A. using the highest helping increase freshness and flavor, as well as allowable level of biofuels, and B. recycling the reducing truck emissions. In peak season, nearly wash water used to keep our trucks the cleanest 65% of our produce comes from local farms. fleet in our region. Food Alliance Quality Assured Sysco Portland stocks numerous items by Access to the freshest local foods is a plus for NW Food Alliance certified suppliers, such as Truitt restaurants! Sysco is ready to maintain product Brothers, Fulton Provision, Shepherd’s Grain integrity from the fields, oceans and streams to & Yamhill County Mushroom. We are proud to your door; our multi-zone, temperature controlled support responsible food service production and trucks are the SAFEST way to transport these handling from farm to fork. flavorful goods. All our products are strictly monitored from its point of origin through our temperature controlled warehouse to Organic your shelves. Our selection of organic, natural and sustainable The Sysco Promise: GOOD FOOD. We are committed products continues to grow weekly! The Portland to providing safe, high-quality, wholesome foods sales team goes to market with over 100 organic to our customers. Our award winning Quality produce items ready for next day delivery. Assurance program and team embodies this commitment to our customers and their patrons; Quality & food Sustainable Agriculture safety are inseparable. In addition to organic products, Sysco also stocks Eco-Warehouse many products that are all-natural and come from sustainable suppliers. For example, Wheat Our state-of-the-art warehouse uses less energy than most Montana produces all-natural breads that are free twice its size. The use of compact High Intensity Fluorescent of chemicals and preservatives on their family farm lighting, compostable materials in our break rooms, and in Three Forks, Montana . recycling the fryer oil into biodiesel for our trucks, helps lessen our footprint on the environment. In fact, with these new programs, we were able to expand our freezer by 34,000+ Compostables square feet without any additional energy needs. Many of our Sysco has been proactive in sourcing customers have joined us in this vision and utilize the products environmentally friendly products. We are excited and programs in their own operation. to offer our valued customers a complete product line of high quality, 100% biodegradeable food More Green Initiatives service ware products. Better for you and your customers, these are manufactured from renewable resources • Cardboard, paper & shrink wrap recycling such as sugar cane, bamboo (bagasse), corn, potato and other throughout the Sysco facility vegetable starches, as well as molded fiber products from • High efficiency ammonia cooler & freezer system recycled paper. • Timer and motion sensor lighting systems Eco Routes • Shrink wrap reduction in warehouse utilizing reusable Sysco is improving the way your deliveries are made rubber bands by planning more direct routes from one customer to the next; we can all look forward to a greener future • Green meetings and events reducing waste with consistent deliveries, reduced miles and saving • Earth Plus: eco-friendly cleaning products +23,000 gallons of fuel per year, in the NW alone.

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 4 FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 5 FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 6 Safety & Quality Delivered

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 7 Sysco Premium Protein

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 8 Sysco Premium Protein

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 9 Sysco Premium Protein

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 10 Sysco Premium Produce

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 11 FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 12 Produce Local Availability

January February March April May June July August September October November December Apples Asparagus Beans Green Beet Gold Beet Red Bok Choy Baby Bok Choy Blackberries Blueberry Broccoli Cabbage Red Cabbage Green Cantaloupe Carrots Cauliflower Celery Chard Green Chart Red Chard Rainbow Cherry Cilantro Collard Corn Cucumber Eggplant Fennel Green Onion Italian Kale Leaf Green Leaf Red Leaf Romaine Leaf Butter Leaf Spring Mix Mushrooms Onion--Yellow and Red Onion Walla Walla Parsley Italian Parsley Curly Peaches/Nectarines Pears Pepper Green Bell Pepper Red Bell Pepper Yellow Bell Pepper Orange Bell Potatoes Radish Raspberries Rhubarb Rutabaga Spinach Squash Zucchini Squash Winter Strawberry Sugar Snap Peas Tomato Turnip Watermelon

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 13 Sysco Dairy

General Mills Great Products!

Product Name Pack Size SUPC # Pillsbury Southern Style Biscuit Dough 216/2.2 oz 2226710 Pillsbury Special Recipe Jumbo Cinnamon Rolls 72/4 oz 2201978 Pillsbury Special Recipe Cinnamon Rolls 140/2.5 oz 2254472 Yoplait Greek Plain Yogurt 12/6 oz 8914582 Yoplait Greek Strawberry Yogurt 12/6 oz 8914560

generalmillsfoodservice.com 1•800•882•5252

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 14 Beverage & Bar Supply

IMPROVED

CUSTOMERS SERVED OVEN Independent Restaurants Chain Restaurants MITT Schools Health Care Facilities Extended C-Stores seamless Food Manufactures

grip guard

SUPC # Description ___

3072956 Omelet Egg/Ham & Veggie, Western 3544228 Egg Scramble Precooked w/Bacon Bit & Cheese 4290037 Egg Patty Precooked 5240835 Egg Patty Fried 15” SUPC# 3781614 8133041 Egg Frittata Ham and Cheese

17” SUPC# 3781952 For more information please contact: JG Neil 503-353-9185

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 15 Compostables & Disposables

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 16 Supplies, Equipment & Janitorial

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 17 Opening Order Checklist Opening Order Checklist

Category Item Description Item # Qty Price Item Description Item # Qty Price China Salad Plate Pasta Bowl Lunch Plate Cereal Bowl Dinner Plate Coffee Cup Dessert Plate Coffee Saucer Casserole Dish (Rarebit) Coffee Mug Small Platter Cappuccino Cup Large Platter Cappuccino Saucer Soup Cup (Bouillon) Demi Cup Soup Bowl Demi Saucer Creamer Monkey Dish (Nappy) Sugar Bowl Ramekins

Flatware Teaspoon Salad Fork Soup Spoon (Bouillon) Cocktail Fork Pasta Spoon Dinner Knife Iced Teaspoon Steak Knife Dinner Fork Demi Knife

Glassware Old Fashion (Single/Double) Small Beer Hi Ball Large Beer Rocks (Buckets) Mixing White Wine Water Red Wine Irish Coffee Snifter Shot Glass Small Cocktail Beer Pitcher Large Cocktail Half Liter Decanter Champagne Glass (or Flute) Full Liter Decanter Cordial Ashtrays Sherry Sherbet Sundae Glass

Table Service Sugar Holder Tray Jack Salt & Pepper Shakers Wine Bucket Pepper Mill Wine Stand Ashtray Water Pitcher Vase Cutlery Holder Lamps Bus Tubs Lamp Fuel Busing Cart Table Tents Pastry Tray w/ Cover Syrup Dispenser Bread Basket Jam Holder Guest Checks Oil & Vinegar Holder Ticket Spindle Oil & Vinegar Cruets Server Aprons Napkin Dispenser Wine Openers Cheese Shaker Chafers Creamer Chafing Fuel

Bar Supplies Cocktail Trays Over Flow Pipes Blender Detergent for Glass Washer Blender Cup & Lid Glass Racks Condiment Tray Bar Knife Salt Rimmer Cutting Board Straw Holder Bar Towels Store and Pours (Juice) Opening Order Checklist Kosher Salt Speed Bottle Rail Picks Category Wall Item BottleDescription Opener Item # Qty Price SipItem 7" Description Stir Straw Item # Qty Price Bar Supplies Cap Catcher 8" Cocktail Straw 1 (con’t) Bar Strainer 7- 2" Jumbo Straw Towel Holder Cocktail Napkins Ice Scoop Coasters Orange/Lemon Peeler Olives Hand Bottle Opener Cherries Muddler Beans Ice Pick Onions Bar Spoon Sugar Cubes Pour Mat Cinnamon Sticks Bottle Stopper Bitters Champagne Stopper Grenadine Wine Opener Sweet & Sour Slow Pourers Roses Lime Open Pourers Simple Syrup Ice Bucket Coconut Syrup Cocktail Shaker Rum Batter Mix Pouring Jigger Cranberry Juice Beer Pitcher Pineapple Juice Flexible Counter Matting Tomato Juice Glass Stacking Egg Crate Clamato Juice Floor Matting Chocolate Syrup Garbage Cans Pickled Peppers Refrigerator Thermometers Spiced Cider Mix Triple Brush Glasswasher Hot Chocolate Mix

FOODIEKitchen MAGAZINE Ladles • ISSUE 30 • RESOURCE GUIDE • PAGE 18 Utility Cart Whips Trash Can Tongs Trash Can Liners Tomato Corer Steam Table Pans Vegetable Peeler Adapter Bars/Plates Serving Spoons(perf/slot/solid) Vegetable Inserts Mesh Fryer Skimmers Bain Maries Ice Cream Dishers Baking/Roasting Pan Large Ice Scoop Brazier Pie Markers Sauce Pan Hand Grater Stockpots Hand Can Opener Frypans Large Can Punch Non Stick Fry Pans Basting Cover Sheet Pan Dredge Half Size Sheet Pan Rubber Spatula Pie Pan Ticket Rail or Wheel Springform Pan Pastry Bag & Tips Colander Basting Brushes China Cap Oven Thermometers Double Mesh Strainers Refrigerator Thermometers Drain Grates Measuring Spoons Poly Inserts Measuring Cups Storage Inserts Timer Rolling Storage Bins Ounce Scale Tomato Corer Pound Scale Potato Cutter Receiving Scale Cheese Grater Kitchen Mats Round Fry Baskets

Opening Order Checklist

Category Item Description Item # Qty Price Item Description Item # Qty Price Bar Supplies Cap Catcher 8" Cocktail Straw 1 (con’t) Bar Strainer 7- 2" Jumbo Straw Towel Holder Cocktail Napkins Ice Scoop Coasters Orange/Lemon Peeler Olives Hand Bottle Opener Cherries Muddler Beans Ice Pick Onions Bar Spoon Sugar Cubes Pour Mat Cinnamon Sticks Bottle Stopper Bitters Champagne Stopper Grenadine Wine Opener Sweet & Sour Slow Pourers Roses Lime Open Pourers Simple Syrup Ice Bucket Coconut Syrup Cocktail Shaker Rum Batter Mix Pouring Jigger Cranberry Juice Beer Pitcher Pineapple Juice Flexible Counter Matting Tomato Juice Glass Stacking Egg Crate Clamato Juice Floor Matting Chocolate Syrup Garbage Cans Opening Pickled Peppers Order Checklist Refrigerator Thermometers Opening Order Checklist Spiced Cider Mix Triple Brush Glasswasher Hot Chocolate Mix Category Item Description Item # Qty Price Item Description Item # Qty Price KitchenBar Supplies LadlesCap Catcher Utility8" Cocktail Cart Straw Whips Trash1 Can (con’t) Bar Strainer 7- 2" Jumbo Straw TongsTowel Holder TrashCocktail Can Napkins Liners TomatoIce Scoop Corer SteamCoasters Table Pans VegetableOrange/Lemon Peeler Peeler AdapterOlives Bars/Plates ServingHand Bottle Spoons Opener(perf/slot/solid) CherriesVegetable Inserts MuddlerMesh Fryer Skimmers BeansBain Maries Ice PickCream Dishers OnionsBaking/Roasting Pan BarLarge Spoon Ice Scoop SugarBrazier Cubes PourPie Markers Mat CinnamonSauce Pan Sticks BottleHand GraterStopper BittersStockpots ChampagneHand Can Opener Stopper GrenadineFrypans WineLarge OpenerCan Punch SweetNon Stick & Sour Fry Pans SlowBasting Pourers Cover RosesSheet PanLime OpenDredge Pourers SimpleHalf Size Syrup Sheet Pan IceRubber Bucket Spatula CoconutPie Pan Syrup CocktailTicket Rail Shaker or Wheel RumSpringform Batter PanMix PouringPastry Bag Jigger & Tips CranberryColander Juice BeerBasting Pitcher Brushes PineappleChina Cap Juice FlexibleOven Thermometers Counter Matting TomatoDouble MeshJuice Strainers GlassRefrigerator Stacking Thermometers Egg Crate ClamatoDrain Grates Juice FloorMeasuring Matting Spoons ChocolatePoly Inserts Syrup GarbageMeasuring Cans Cups PickledStorage PeppersInserts RefrigeratorTimer Thermometers SpicedRolling CiderStorage Mix Bins Ounce Scale Tomato Corer Triple Brush Glasswasher Opening Order Checklist Hot Chocolate Mix Pound Scale Potato Cutter Kitchen Receiving Ladles Scale CheeseUtility Cart Grater Category KitchenWhips Item Description Mats Item # Qty Price RoundTrashItem Description Can Fry Baskets Item # Qty Price Kitchen Tongs Mixing Bowls TrashOil Filter Can Cones Liners (con’t) Tomato Knives Corer SteamGlass Racks Table Pans VegetableKnife Rack Peeler AdapterPeg Dish Bars/Plates Rack Knife Sharpener Open Pot Rack Serving Spoons(perf/slot/solid) Vegetable Inserts CuttingMesh Fryer Board Skimmers FlatwareBain Maries Rack OysterIce Cream Shucker Dishers Comp.Baking/Roasting Flatware RackPan DoughLarge Ice Scraper Scoop PolyBrazier Flatware Cylinder HamburgerPie Markers Spatula BusSauce Tubs Pan HandCooks Grater Fork StockpotsDishwasher Aprons HandKnife SteelCan Opener or Sharpener FrypansRubber Gloves Large4 Way CanAprons Punch NonFloor Stick Mats Fry Pans BastingOven Mitts Cover SheetDry Storage Pan Shelving DredgeTrays HalfWalk-In Size Shelving Sheet Pan RubberPot Brush Spatula PieBar PanTowels TicketStove TopRail Wokor Wheel Brush Springform Pan PastryBroiler BagBrush & Tips Colander Basting Brushes China Cap Sanitation & Oven Open/Closed Thermometers Sign DoubleUrinal Screen Mesh Strainers Maintenance Refrigerator Wait to be Seated Thermometers Sign DrainToilet DeodorantGrates Blocks MeasuringSpecials Sign Spoons PolySanitary Inserts Napkin Disp. MeasuringReserved Sign Cups StorageToilet Paper Inserts Dispenser TimerTrash Cans RollingPaper Towel Storage Dispenser Bins OunceGlass Cleaner Scale TomatoHand Soap Corer Dispenser PoundBrass Cleaner Scale PotatoStainless Cutter Scouring Pad ReceivingCarpet Sweeper Scale CheeseGreen Scouring Grater Pad KitchenHigh Chairs Mats Booster Seat RoundGriddle FryBrick Baskets Toothpick Dispenser Spray Bottle Lobby Dust Pan & Broom Toilet Paper Wet Floor Sign Paper Towels Mop Bucket/Wringer Hand Soap Dispenser Mop Heads Air Freshener Mop Handle Light Bulbs Broom Hand Truck Wall Broom, Mop Holder Toilet Plunger Dust Pan Toilet Brush Squeegee-Counter Deck Brush Squeegee-Floor Push Broom First Aid Kit

Chemicals Stainless Polish A-Jax Cleanser Degreaser Pot & Pan Soap Floor Cleaner Glass Cleaner Fryer Boil Out Plastic Cleaner Bleach Liquid Drano Oven Cleaner

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 19 Introducing the new Bio-Pak View and Bio-Plus View - perfect ways to offer your customer a variety of options to choose from! The anti-fog window provides excellent visibility of the contents of the container without opening it, making it ideal for merchandising a variety of prepared meals and des- serts for takeout where presentation matters.

Now available for ordering through Sysco Portland.

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 20 FIRE BRAISED™ ST. LOUIS PORK RIBS

FIRE BRAISED™ PORK SHOULDER

FIRE BRAISED™ BONELESS CHICKEN THIGH MEAT

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 21 Sysco iCare Services

Sysco iCare provides restaurateurs with connections to business partners that help them compete, stay in the game and focus on what they do best. iCare offers a suite of value-added resources specifically designed to help the restaurant operator boost sales, hire and retain the industry’s best employees, streamline and protect business operations, and acquire sufficient working capital. The Toolkit includes only a few of our partners for a complete listing please visit www.syscoicare.com. For more information please contact your marketing associate.

OrderEze websites attract a new audience as well as strengthen your current consumer base. You can edit content from their own computer, collect consumer email addresses, send out unlimited email blasts, sell breakfast, lunch and dinner online with orders going directly to the fax. OrderEze provides an aggressive marketing tool that has been proven to fill the cash register, and is an easy and painless system to operate. For more information please contact Tim Carr at 631 271-3470x236 or [email protected]

MICROS Systems, Inc. is the world’s leading developer of enterprise applications serving the hospitality industry. MICROS provides full-featured point-of-sale (POS) software, hardware, and support services for table service, quick service, and fast casual restaurants. Front of house hardware including “Pay at the Table” terminals, digital menu boards and guest paging. For more information please contact Tom Halligan at 503- 257-1010 x722

Darling International Inc. is America’s leading provider of rendering, recycling and recovery solutions to the nation’s food industry. We remove and recycle 100% of the waste cooking oil collected. Our trained specialists clean your grease traps regularly and keep your kitchen in compliance. Our CleanStar system is designed to make the hassles of dealing with waste oil a thing of the past. For more information please contact Mike Olsen at 253-905-9733

Restaurant Services Group (RSG) creates a fully-featured online ordering system that seamlessly links to your existing restaurant website. Setup is absolutely free! This generation of patron is demanding to order food to-go more often, and is doing so from the comfort of their computers and mobile devices. For more information please call 1-800-517-4185

Elavon delivers innovative and secure merchant payment processing solutions designed to fit the needs of your restaurant. Accept all types of credit and debit cards quickly and easily. Elavon can also help increase traffic and drive revenue with a gift card program. To get started, please call Debra Lipman at (303) 268-2352

FIRSTCARD ATM has specialized in high performance ATM Cash Machine programs for restaurants for over 10 years. The restaurant industry is the fastest emerging market for ATM Cash Machines. Your customers demand convenience and access to cash to spend more in your restaurant. When it’s convenient for your customers to spend more, they spend more money, more often! Contact Tom Busi at 209-609-4800

Table Tents develops Facebook applications to make food and beverage proprietors more profitable. We understand the need to stay focused on the daily operations of your business. As a result, we’ve built a solution that saves time, generates revenue and removes the confusion from online marketing. With no contracts and services scaled to fit your needs, Table Tents adds consistency to online marketing and engages customers on the platforms they prefer. Contact (877) 730-9138 for more information.

Valassis is a leading marketing and media Thanks to our superior targeting, we’re able to zoom in on those who are most likely to respond and come to your restaurant. We’ll reach and entice them with our RedPlum™ media — in the mailbox, newspaper or online. Contact Ken Niebur at 503-639-1555 x226

NuCO2 is the leading provider of fountain soft drink and draft beer gas solutions to the U.S. foodservice industry. We are the only national distributor of certified, beverage-grade bulk carbon dioxide and nitrogen. NuCO2 serves national chain and local restaurants & bars, convenience stores, theme parks, and sports / entertainment venues. New Sysco customers receive 1 month free. For more information please contact Brian Softcheck 360-618-2743

CompuPay is among the top five payroll providers in the nation. A leading expert in payroll, tax filing and human resource-related services, Compupay has become a major force in the industry by tailoring innovative, cost-effective payroll and after payroll solutions specifically for small and mid-size businesses. Interface by phone, fax, Internet and PC gives clients a decided edge in convenience, security and accuracy.

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 22 One common lid features a snug and secure fit for five sizes.

One common lid features a snug and secure fit for five sizes.

InternationalInternational Paper FoodserviceFoodservice Business Business is excitedis excited about about our our coffee line. Whether it’s paper, insulated, and plastic cups or Internationalcoffee line. Paper Whether Foodservice it’s Businesspaper, insulated, is excited aboutand ourplastic cups or coffeeaccessoriesaccessories line. Whether forfor thosethoseit’s paper, containers,containers, insulated, International andInternational plastic cups Paper orPaper has hasyou you accessoriescovered.covered. Ourfor Our those products products containers, feature feature International contemporary contemporary Paper has designs youdesigns that thatenhance covered.yourenhance brandOur productsyour with brand feature a with varietycontemporary a varietyof designslids of lidsto that completetoenhance complete your your look. your brand with a variety of lids to complete your look. Internationallook. International paper paper cups cupsare aremade made from from sustainable sustainable wood wood fiber Internationalfiber and paper meet cups the areSustainable made from Forestrysustainable Initiative wood fiber standards. andand meet meet the theSustainable Sustainable Forestry Forestry Initiative standards. Initiative standards.

Columbia Pacific Brokerage Contact:Columbia Ken Lance Pacific or Becky Brokerage Ellery 503‐652Contact:‐1180 Ken Lance or Becky Ellery 503‐652‐1180

Pacific Coast Producers tomatoes offers a wide variety of tomatoes from whole, paste, sauces and everything in between!

Value added items REDUCE labor cost

Sysco Brand Recognition

Less labor/HIGHER YIELD=higher profit to the operator

5895594 – 6/#10 Arezzio Tomato Strips 75 Plus In Puree 8836116 - 6/#10 Casa Solana Whole Peeled Tomatoes In Juice 5075023 – 6/#10 Suprema Whole Peeled Pear Tomatoes In Juice W/Fresh Basil 8666828 – 6/#10 Casa Solana Fire Roasted Diced Tomatoes In Juice 2724607 – 6/#10 Casa Solana Fire Roasted Jalapeno Salsa 5989496 – 6/#10 Arrezzio Premium Italian Pasta Sauce 4006136 - 6/#10 Imperial Cocktail Sauce – Ready to Use 5989538 – 6/#10 Arrezzio All Purpose Marinara

For more information please contact:

JG Neil & CO 503-353-9185 www.jgneil.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 23 FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 24 The Chefs & Business Resources

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 25 Mix-It-Up, Time For Something New Is your restaurant keeping up with the ever-changing tastes of your customers? Are you capitalizing on the latest hot items and flavor trends? It’s time to shake up your menu with some creative new offerings, and we’ve done all the research so you can sit back and be inspired! On the following pages, you’ll find a current snapshot of the restaurant industry with exciting menu items from all around the country. Find some ideas to freshen up your menu mix and keep your customers engaged and coming back, hungry for more. Your next best-seller is waiting to be discovered!

• Dakota Smashed Pea & Barl ey Soup • Hearty Potato Bacon • DakotaFrom www.cpk.com Smashed Pea & Barl ey Soup • AHearty creamy Potatosoup made Bacon with real bacon, chunks of potato, From www.cpk.com celeryA creamy and soup carrots. made with real bacon, chunks of potato, • Chicken Chili Fromcelery www.timhortons.com and carrots. • ChickenWhite cheddar, Chili green onion, with mini jalapeño cornbread mu ns. From www.timhortons.com WhiteFrom www.konagrill.com cheddar, green onion, with mini jalapeño cornbread mu ns. • Tuscan Sausage & Orzo From www.konagrill.com • TuscanItalian sausage, Sausage fennel, & white Orzo beans and fresh tomatoes. • Crema Zucchini FromItalian www.maggianos.com sausage, fennel, white beans and fresh tomatoes. • CremaCream of Zucchini zucchini with croutons and cheese. From www.maggianos.com CreamFrom www.latagliatella.es of zucchini with croutons and cheese. • Pomodorina Soup From www.latagliatella.es • Chicken Tortilla Soup • PlumPomodorina tomatoes, mozzarella Soup crouton, basil pesto. • ChickenRoasted tomatoes Tortilla with Soup chicken, topped with sliced avocado, FromPlum www.macaronigrill.comtomatoes, mozzarella crouton, basil pesto. From www.macaronigrill.com JackRoasted cheese, tomatoes onions, with cilantro chicken, & tortilla topped strips. with sliced avocado, • “Stoup” of the Day JackFrom cheese, www.bajafresh.com onions, cilantro & tortilla strips. • “Stoup”A cross between of the stew Day and soup. Changes all the time…just ask!! From www.bajafresh.com • Lobster Bisque AFrom cross www. betweenyingbiscuit.com stew and soup. Changes all the time…just ask!! From www. yingbiscuit.com • ALobster hearty cream Bisque soup with sherry and diced, poached shrimp. • Chilled Watermelon Gazpacho FromA hearty www.bravoitalian.com cream soup with sherry and diced, poached shrimp. • ChilledFrom www.themelt.com Watermelon Gazpacho From www.bravoitalian.com From www.themelt.com • New Potato & Spring Onion Soup • Venison Chili • GarlicNew leekPotato broth. & Spring Onion Soup • VenisonPepper jack Chili / green onions. GarlicFrom www.musselbar.com leek broth. FromPepper www.twinpeaksrestaurant.com jack / green onions. From www.musselbar.com From www.twinpeaksrestaurant.com • Spicy Lemongrass Soup •“Bean Me Up” Chili • Spicy lemongrass Lemongrass broth, Souprice noodles, carrots, tomatoes, •“BeanRed + white Me beans,Up” Chili touch of soy cream, chopped green & red onion. mushrooms,Spicy lemongrass cilantro, broth, bean rice sprouts noodles, - great carrots, with tomatoes, Chicken, FromRed + www.veggiegrill.com white beans, touch of soy cream, chopped green & red onion. mushrooms,Tofu, Shrimp cilantro,or Steak! bean sprouts - great with Chicken, From www.veggiegrill.com Tofu,From Shrimpfreshii.com or Steak! • Piranha Pale Ale Chili From freshii.com • MadePiranha with Paleselect Ale cuts Chiliof tender pork and beef, pinto beans • Tortellini Brodo andMade Piranha® with select Pale cuts Ale. of tender pork and beef, pinto beans • TortelliniCheese tortellini, Brodo chicken, fresh spinach, and roma tomatoes andFrom Piranha® www.bjsrestaurants.com Pale Ale. servedCheese in tortellini, a light chicken chicken, broth. fresh spinach, and roma tomatoes From www.bjsrestaurants.com servedFrom www.nypizzeria.com in a light chicken broth. • Cauli ower & Cheese From www.nypizzeria.com • CauliA silky creamower soup & Cheese avored with cheddar and cauli ower. • Thai Coconut Soup FromA silky www.timhortons.com cream soup avored with cheddar and cauli ower. • ThaiA creamy Coconut traditional Soup Thai coconut soup with chicken breast, From www.timhortons.com Alemongrass, creamy traditional mushrooms, Thai coconuttomatoes soup and withlime. chicken breast, • Shrimp & Corn Soup lemongrass,From www.mamafus.com mushrooms, tomatoes and lime. • ShrimpTender shrimp & Corn and sweetSoup corn in a creamy broth. From www.mamafus.com FromTender www.piccadilly.com shrimp and sweet corn in a creamy broth. • Hungarian Mushroom From www.piccadilly.com • HungarianFrom www.freshalepubs.com Mushroom • Chicken & Gnocchi From www.freshalepubs.com • AChicken creamy soup & Gnocchi made with roasted chicken, traditional Italian • Spicy SouthWest Chicken & Sausage dumplingsA creamy soup and madespinach. with roasted chicken, traditional Italian • TenderSpicy whiteSouthWest beans, oven-roasted Chicken & chicken, Sausage savory sausage, chunky dumplingsFrom www.olivegarden.com and spinach. Tendergarden whiteveggies beans, with garlicoven-roasted & chicken chicken, broth, topped savory withsausage, tortilla chunky strips. From www.olivegarden.com Fromgarden www.chilis.com veggies with garlic & chicken broth, topped with tortilla strips. • Carrot Ginger From www.chilis.com • Carrot Ginger • Tomato with Whole Grain Pasta • Chilled Sweet Pea & Mint • TomatoA delicious with creamy Whole tomato Grain soup with Pasta whole grain ro tini pasta • ThaiChilled Chicken Sweet Curry Pea & Mint Aand delicious red and creamy green peppers.tomato soup with whole grain ro tini pasta • ThaiPotato Chicken & Leek Curry andFrom red www.timhortons.com and green peppers. • Chicken,Potato & CilantroLeek & White Bean Chili • Potato,From www.timhortons.com Tomato & Spinach • Chicken,From www.pret.com Cilantro & White Bean Chili • Potato,From www.souplantation.com Tomato & Spinach From www.pret.com From www.souplantation.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 26 • Angry Edamame • Diablo Breadsticks Spicy seasoned soybeans. Baked with cheddar & pepper Jack cheese, chili akes and From www.konagrill.com served with spicy chipotle sauce and a drizzle of ranch. From www.freshalepubs.com • Italian Nachos Golden pasta chips piled high with mozzarella, pepper Jack, • Crispy Artichoke Potato Cakes pepperoni, Italian sausage and pepperoncinis. Served with From www.macaronigrill.com house pizza sauce. From www.oldchicago.com • Salmon Three Ways Gravlax marinated in Gosling’s Rum and citrus, pastrami • Cheesesteak Dumplings salmon with a spice rub, & ceviche with lime & red onion. From delfriscos.com From smithandwollensky.com • Whole Lotta Steak Nachos Crispy tortilla chips smothered with queso and topped with • Bu alo Calamari Hand-breaded, with bu alo sauce & blue cheese dressing. mixed cheese, lettuce, tomato and a half-pound of grilled angus From www.barlouieamerica.com skirt steak, sour cream, signature salsa and sliced jalapeños. (pictured above) • Shrimp BLT Quesadilla From www.beefobradys.com Succulent shrimp tenders blended with crumbled bacon, • Cinnamon Maple Chicken Wings peppered mayo, melted Jack and cheddar cheese and diced From www.bostonpizza.com tomatoes over a bed of shredded lettuce. Served with sour cream, salsa and guacamole. • F’n Loaded Sliders From www.hurricanewings.com The "F" stands for Filet mignon tossed with bleu cheese and onions in a garlic-ginger soy sauce then topped with bacon, • Samosa / Curry Pu lettuce, and tomato. Diced chicken, potatoes and onions mixed with yellow curry From www.lingandlouies.com in a pu pastry served with cucumber relish. From www.tarathai.com • Portobello & Boursin Bruschetta Topped with melted provolone, caramelized onions, • Oven Roasted Garlic crushed red pepper, tomatoes and Boursin. A bulb of oven-roasted garlic served with fresh spelt grain From www.bravoitalian.com bread, basil-gorgonzola spread, diced romas, olive oil & balsamic. From www.moosestooth.net • Provoletta Provolone cheese melted with baked vegetables. An Italian- • Lasagna Fritta inspired Argentinian classic. Top with roasted red peppers or Parmesan-breaded lasagna pieces, fried and served over alfredo tomatoes and onions. sauce, topped with parmesan cheese and marinara sauce. From www.latagliatella.es From www.olivegarden.com • Fried Squash • Blue Cheese & Jalapeño Queso Dip Fresh from the garden, deep fried, and served with bleu cheese. White queso dip topped with bleu cheese and jalapeño From dickswingsandgrill. com peppers, served with homemade kettle chips. • Loaded Latkas From www.hurricanewings.com Crispy potato pancake bites topped with melted cheddar, • Mini Pretzel Dogs crunchy bacon, fresh tomatoes, sour cream and chopped Plump mini hot dogs wrapped in buttery scallions. More than enough for two to share. delicious pretzel dough and baked. From www.toojays.com From www.pretzelmaker.com • Chicken Wontons • Asian Chips and Salsa Filled with marinated chicken and cream cheese, then lightly Ponzu-marinated tuna tartare, fried wonton chips and battered and fried. Bu alo or Thai style. cilantro guacamole. From www.bjsrestaurants.com From M Bar at the Marriott Renaissance, Washingto n D.C • Grilled Asparagus • Tru e Butter Popcorn Freshly grilled asparagus, topped with re-roasted tomato Warm popcorn, tru e butter, parsley, parmesan. vinaigrette and toasted almonds. From www.barlouieamerica.com From www.maxandermas.com • Average Joes • Loaded Skillet Chip Nachos 3 mini jalapeño cheese brats w/dijon mustard & smokehouse pico. Home-style potato chips with melted cheese and bacon crumbles, From www.twinpeaksrestaurant.com stacked in a skillet and smothered in white cheddar queso. Garnished with more bacon crumbles and green onions. • Lobster-Stu ed Clams From www.tgifridays.com Wild-caught clams, pancetta, garlic breadcrumbs, red pepper aioli. From www.macaronigrill.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 27 • Ninja • Nova Scotia Lobster Cobb Salad Edamame, carrots, cucumbers, cilantro, crispy wontons and 6 ounces of Nova Scotia lobster meat, iceberg lettuce, tomatoes, peanuts on top of romaine, spinach and shredded cabbage with green beans, bacon, avocado, sharp cheddar cheese and egg Asian sesame dressing. Add chicken, tofu, shrimp or steak. tossed in garlic vinaigrette. From www.freshii.com From www.thepalm.com • Thai Beef Noodle Salad • Grilled Salmon & Asparagus Salad Soba noodles, avocado, red peppers, carrots, tomatoes, mangos, Goat cheese, green beans, fennel, tomatoes + citrus herb vinaigrette. peanuts, green onions, napa cabbage, baby spinach, mint, basil, From www.bone shgrill.com cilantro, spicy Thai vinaigrette. From www.ko nagrill.com • Crispy Chicken Pecan Salad Breaded chicken breast let, toasted pecans, pizza mozzarella, • Dave’s Sassy BBQ Salad cheddar, smoky bacon, chopped egg, julienne carrots and diced Your choice of pulled BBQ chicken, Texas beef brisket or Georgia tomato over fresh garden greens tossed in ranch dressing. chopped pork on a bed of crisp greens, smoked bacon, Cheddar From www.bostonpizza.com cheese, diced tomatoes and shoestring potatoes. Tossed with • Quinoa & Arugula Salad our house-made honey BBQ dressing. Super grain salad with asparagus, sun-dried tomatoes, red onion, toasted From www.famousdaves.com pine nuts and Feta tossed in our housemade champagne vinaigrette. • Coca Cola BBQ Glazed Salmon Salad From www.cpk.com Pan sautéed salmon let cooked to medium rare, oven-roasted • Fresh To Order Club Salad rosemary potatoes, red onions, and feta cheese on a bed of eld Mixed greens, toasted almonds, bacon, tomatoes, cucumbers, greens tossed with balsamic vinaigrette. avocado, cheese, golden raisins, cranberries. From www. yingbiscuit.com From www.freshtoorder.com • Carrot & Avocado Salad with Cilantro • Vietnamese Crab Salad • Radish Salad with Parmesan & Basil Lump crab meat tossed with green papaya, mango, apple, fresh From www.thespottedpig.com vegetables and herbs in a zesty Vietnamese Nuoc Cham dressing. • Mango Chipotle Chicken Salad From www.pfchangs.com Tortilla shell lled with romaine lettuce, chicken, avocado, • Cajun Shrimp & Poached Pear Salad Cotija cheese, mango salsa and a chipotle glaze. Served with Spring mix tossed with goat cheese crumbles, chopped seasoned a chipotle vinaigrette. bacon and a sweet Dijon pear dressing. Topped with poached pear From www.bajafresh.com segments, spicy pecans and grilled sweet Cajun shrimp. • All Hail Kale From www.hardrockcafe.com Marinated kale and red cabbage, corn salsa, agave-roasted • Bachelor walnuts, ginger-papaya vinaigrette. Red leaf, grilled at iron steak, blue cheese, herb roasted potatoes, From www.veggiegrill.com cherry tomatoes, balsamic vinaigrette, topped with caramelized onions. From mixtgreens.com • Cayenne Shrimp Salad Romaine hearts, cayenne shrimp, avocado, grape tomatoes, • Deluxe roasted onions, black bean corn salsa and tortilla strips, Greens, chicken, salami, green bells, garbanzos, tomatoes, parmesan, with citrus chipotle dressing. olives, fresh chopped basil. From www.tossed.com From modpizza.com • Spinach, Peppered Bacon & Poached Egg • Maui Tuna Crunch With thick-cut peppered bacon and warm sherry vinaigrette. Seared tuna, tropical organic greens, toasted almonds, miso vinaigrette. From smithandwollensky.com From www.seasons52.com • Tomato Basil Pesto Pasta Salad • Pasta Ranch Italia Bowtie pasta with basil, Parmesan, spinach, pesto, green onions Chopped salad blend tossed with our house pasta salad, ranch and sun-dried tomatoes in a garlic dressing. dressing, bacon, diced tomatoes, diced mozzarella and chicken. From www.lamadeleine.com From fazolis.com • Black & Bleu Shrimp Salad • Chipotle Yucatan Chicken Salad Spicy blackened, grilled shrimp on a bed of mixed greens, Roasted pulled chicken breast seasoned with garlic, oregano and bacon, crumbled bleu cheese, red onion, tomatoes and blackening spices. Served over mixed greens and romaine tossed with a side of bleu cheese dressing. avocado, mixed cheese, tomato, red onion, cilantro and tostadas. Drizzled with avocado vinaigrette and chipotle cream. From www.thegreeneturtle.com From www.tgifridays.com • Fire Roasted Cabo Jack • Quesadilla Explosion Salad Romaine, iceberg, corn & bean blend, white beans, red peppers, Grilled chicken, cheese, tomatoes, corn relish, cilantro and tortilla chicken, tomatoes, spicy monterey Jack and zesty tortilla strips. strips served with citrus-balsamic dressing & cheese quesadilla wedges. From www.saladworks.com From www.chilis.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 28 CHICKEN

• Macadamia Nut Chicken • Grilled Chicken Spinach Stack House mashed potatoes, seasonal vegetables, shoyu cream, Two stacked chicken breasts, straight from the open grill. pineapple-papaya marmalade. Covered with a rich blend of four cheeses, artichoke hearts and From www.konagrill.com creamy spinach. Served with rice and a fresh vegetable. From www.tonyromas.com • Fire-Grilled Skinny Chicken Bowl Achiote-marinated, re-grilled chicken, black beans, green • Chicken Friand chile-tomatillo rice, squash & achiote onions topped with Pu pastry lled with chicken, mushrooms and béchamel sauce, tomatillo salsa fresca. topped with mushroom sauce. From www.bajafresh.com From www.lamadeleine.com • Lily’s Chicken • Wango Mango Chicken Chicken breast, goat cheese, sautéed spinach, artichoke hearts Sweet and tangy sliced chicken breast wok’d with diced mango, and a lemon basil sauce. fresh chopped spinach and Thai basil. From www.bone shgrill.com From www.lingandlouies.com • Lemon Chicken & Rosemary Shrimp • Art’s Unfried Chicken With a sauté of fresh vegetables, farro and orzo topped with Roasted root vegetables, cashew cream, capers & dijon vinaigrette. an arugula salad and red pepper gastrique. From www.lyfekitchen.com From www.bravoitalian.com • Stu ed Chicken Marsala • Rustic Grilled Chicken Skewers Oven-roasted chicken breast stu ed with Italian cheeses and Warm roasted eggplant, red pepper medley. sun-dried tomatoes, topped with mushrooms and a creamy marsala From www.carmelcafe.com sauce. Served with garlic parmesan mashed potatoes. • BBQ Chicken Bowl From www.olivegarden.com Marinated chicken with squash blend and BBQ sauce over white rice. Served with kale slaw and ginger pico de gallo. • Heavenly Wings Chicken wings stu ed with crab meat, scallions and mushrooms, From www.freshgriller.com fried and served with sweet & sour sauce. • Free Range Chicken From www.tarathai.com Roasted breast, leg-thigh con t and natural jus. From smithandwollensky.com • Mojo Chicken Seasoned, grilled chicken breasts basted with Tony’s citrus and brown • Voodoo Chicken mustard Mojo sauce. Topped with our house-made pineapple salsa Blackened chicken, andouille sausage, bell pepper, voodoo sauce, and served with rice pilaf and a fresh vegetable. served with rice. From www.tonyromas.com From www.barlouieamerica.com • Chicken Tikka Masala • Chicken-N-Noodles Deep Dish Dinner 'Masala' is a mixture of spices found in classic Tandoori cooking. Made with slow-roasted, all-white-meat chicken, ladled over The avor is similar to a tomato curry. Served with whole-grain brown a heaping pile of mashed potatoes and a fresh buttermilk biscuit. rice with sweetened dried cranberries and roasted vegetables. From www.bobevans.com From www.unos.com • Caribbean Grilled Chicken • Blackened Chicken Potato A tender, juicy chicken breast seasoned, grilled and served with A giant potato stu ed with blackened chicken breast, re-roasted seasoned rice and steamed broccoli. Try it with: Honey Chipotle red peppers, jack and cheddar cheeses, green onions and BBQ, Chipotle Raspberry or Honey BBQ Sauce. Alfredo sauce. From www.hurricanewings.com From www.bjsrestaurants.com • Sage Fried Chicken & Smoked Bacon on Wa es • Coconut Fried Chicken Tenders An Indiana classic! Sage fried chicken & bacon wa es Chicken breast tenders, breaded with a bit of coconut sweetness. crowned with fried leeks and a maple reduction. From www.piccadilly.com From www.hashhouseagogo.com • Asian Chicken Lettuce Wraps • Rosemary Rotisserie Chicken Seasoned and spiced grilled chicken blended with sautéed Our signature roasted chicken with a rosemary herb blend. mushrooms, peppers, and served with our fresh iceberg lettuce cups. From www.lamadeleine.com From www.rubytuesday.com • Bruschetta Chicken Pasta • Cowboy Taco Multi-grain angel hair pasta tossed in garlic, basil and Roma Rotisserie chicken breast, chopped grilled veggies, black beans, tomato marinara. Topped with tender strips of re-grilled chicken corn, and fresh pico de gallo all stu ed into a folded atbread. breast. Finished with balsamic glaze and parmesan shavings. From www.cowboychicken.com From www.tgifridays.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 29 • Choriquezo • Smoked Bacon & Artichoke Loads of cheese and spicy chorizo sausage. Aged provolone, sun-dried tomato pesto. From pizzapatron.com From www.carmelcafe.com

• Blackened Rock sh Pizza • Grilled Veggie Flatbread Pizza Cajun-seasoned Rock sh, diced red onions, diced Roma tomatoes, Pesto, asparagus, yellow squash, mushrooms, red peppers, zesty sour cream sauce, parsley, mozzarella, provolone, garlic oil. mozzarella, balsamic reduction. From www.moosestooth.net From www.konagrill.com • Cajun Shrimp Pizza • A-Mae-Zing Apricot Creamy garlic and sun-dried tomato sauce meets Cajun shrimp, Blackened chicken, cream cheese, apricot sauce, fresh red peppers, cheddar, pizza mozzarella and crumbled Feta. Topped with fresh carrot threads, green onions, cilantro, mozzarella, provolone. chopped tomato and cilantro. From www.moosestomoth.co From www.bostonpizza.com • Chicken, Spinach & Bacon Flatbread • Bacon Cheeseburger Flatbread Grilled chicken, creamy spinach, applewood smoked bacon, Certi ed Angus Beef® deliciously blended with hardwood smoked green onions, mozzarella and provolone. (pictured above) bacon, sharp cheddar, diced pickles, onion & tomato on a tangy sauce. From www.bravoitalian.com From www.thegreeneturtle.com • Loaded Baked Potato Pizza • Avalanche First, we spread creamy ranch sauce on our hand-made crust, then Pepperoni, blackened chicken, bacon, red onions, parsley, layer on slices of real baked potato, crispy bacon and a tangy blend cheddar, mozzarella, provolone, barbeque sauce. of Monterey Jack and cheddar cheese. Baked until the cheese is From www.moosestooth.net bubbling and the potatoes are piping hot. From www.stevibs.com • Spicy Chipotle Chicken Chipotle adobo sauce, re-roasted poblanos, and Monterey Jack, • Balsamic Onion, Portobello & Gorgonzola Flatbread with roasted corn & black bean salsa, cilantro and lime crema. Sweet, caramelized balsamic onions, rosemary, roasted portobellos From www.cpk.com and Gorgonzola. From www.bravoitalian.com • Texan A South-of-the-Border taco pizza with beef, lettuce, tomato, • Ulysses two cheeses, taco sauce, onions and taco chips. Mozzarella, parmesan, asiago, gorgonzola, garlic, fresh chopped From www.pizzaranch.com basil, mushrooms. From www.huntbrotherspizza.com • Roasted Chicken & Arugula Flatbread Herb chicken, roasted peppers, arugula pesto, lemon oil. • Shrimp, Spinach & Goat Cheese From www.macaronigrill.com Shrimp, fresh spinach, goat cheese, roasted cherry tomatoes and Alfredo sauce. • Thai Pie From www.unos.com Roasted chicken, mushrooms, red peppers, broccoli and Thai chili sauce, topped with green onions, teriyaki, mozzarella and cheddar. • Szechuan Chicken From www.oldchicago.com Szechuan sauce, pizza mozzarella, tender chicken breast, bacon, green and red peppers, sesame seeds and green onions. • Baja Thin Crust Pizza From www.bostonpizza.com A thin crust pizza topped with pomodoro sauce and chipotle seasoning, pizza mozzarella and a blend of roasted corn, red and • Braised Short Rib & Portobello Mushroom Flatbread green peppers, red onion, parmesan cheese and fresh cilantro. Fontina, Mission g marmalade. From www.bostonpizza.com From www.carmelcafe.com • Chicken Parmesan • Pie Ferno™ Traditional pizza and creamy garlic parmesan sauces topped with Spicy marinara sauce topped with pepperoni, banana peppers, sliced breaded chicken strips and mozzarella, parmesan and jalapeño peppers, mozzarella, cheddar and crushed red pepper. Romano cheeses. Sprinkled with Italian herb seasoning. From www.pie vepizza.com From www.papajohns.com • Pizza Melanzana • Patate - Roasted Potato Pizza Tomato, mozzarella, caramelized eggplant, parmigiano reggiano, Italian bacon, roasted red peppers, goat cheese, scallions, potatoes. honey and balsamic aceto. From www.spinpizza.com From www.latagliatella.es • Harvest Vegetable on a 5-Grain Thin Crust • Habanero Carnitas House-made salsa, cherry tomatoes roasted with garlic, basil Slow-roasted pulled pork and housemade cilantro pesto. and olive oil, peppers, spinach, broccoli and caramelized onions Served with seriously spicy habanero salsa. nished with cheddar and mozzarella. From www.cpk.com From www.unos.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 30 • El Diablo • Nacho Ordinary Burger This one hurts so good. Hot & spicy mayo & bleu cheese celery Double-stacked with nacho cheese, jalapeños, onion rings, slaw. You're gonna need a cold beer to put out the re. Caliente! lettuce & tomato on a brioche roll. From www.maxandermas.com From www.miamisubs.com • Avocado Burger • Chesapeake Burger With fresh avocado, red onion and Swiss topped with avocado- Seasoned with Old Bay and topped with our signature crab dip, ranch on a wheat bun. smoked bacon and American cheese. From www.chilis.com From www.thegreeneturtle.com • Iceburger • Mediterranean Turkey Burger Skip the bun and wrap a burger in iceburg lettuce. This helps Turkey burger, caramelized onions, goat cheese, arugula, make many burgers gluten-free, low-carb and lower calorie. and olive aioli. From www.mooyah.com From papermoondiner24.com • Chargrilled Burger with Roquefort Cheese • Bistro Burger Served with freshly cut and fried shoestring potatoes. A juicy burger topped with caramelized onions, Asiago cheese, From www.thespottedpig.com tomato pesto and fresh mozzarella on a bakery-style bun with lettuce, pickles and a sun-dried tomato pesto sauce. • BlackJack From tonyromas.com Smokin’ hot, grill-blackened angus. Zesty Creole mayonnaise. Pepper Jack cheese. Crisp lettuce and tomatoes. Just one bite will • S.O.B. Burger take you to the bayou and back. Basted with spicy Chipotle pepper purée and topped with Montery From www.backyardburgers.com Jack cheese. Served on a buttered and toasted bun with guacamole and grilled onions. • Bozzi Burger From www.hardrockcafe.com Aged Gouda, smokey barbecue sauce and crispy fried onions. From www.thepalm.com • Fried Louie Burger With bacon, cheddar & a fried egg. • Macaroni & Cheese Burger From www.barlouieamerica.com Charbroiled and topped with our creamy fried macaroni and cheese balls and cheddar cheese sauce. Served with lettuce, • Smokehouse tomato, pickles, onion and mayo. Cheddar cheese/mushrooms/onions/bacon/smoky bbq sauce. From www.cheesecakefactory.com From www.twinpeaksrestaurant.com • Banh Mi Burger • Garbage A half-pound prime rib burger made with 100% Canadian beef, Everything but the kitc hen sink! We pile on hickory-smoked bacon, topped with a zesty slaw of fresh vegetables, mint and basil, lettuce, cheddar, Swiss, American, mozzarella, caramelized onions, sautéed mayonnaise and a sweet Asian BBQ glaze. Served with your choice mushrooms, guacamole & marinara. Too much? Nope! of fries, Caesar salad or garden greens. From www.maxandermas.com From www.bostonpizza.com • Applewood Smoked Bacon & Mashed Potato Burger • Smoke Stack Two burger patties with bacon and mashed potatoes stu ed Our biggest, baddest, bee est burger to date. Three 1/2 lb in between, piled on a fresh bun with lettuce, tomato and red onion. seasoned beef patties (yes, three), smothered in three slices From www.hashhouseagogo.com of melted cheddar cheese (yes, three), topped with golden fried onion rings, crispy onion straws, a pile of pulled pork and coleslaw, • Chicago Stockyard all on a toasted burger bun. Peppercorn, parmesan-blue cheese, mushrooms, romaine, onion, From www.smokeybones.com tomato & Worcestershire sauce. From www.barlouieamerica.com • Double Bacon Whiskey BBQ Burger 100% Canadian beef. Our half-pound prime rib beef burger is • 837 Club Burger loaded with bacon and smothered in our Jack Daniel’s® BBQ sauce. Prosciutto di Parma, roasted red peppers, pesto aioli, fontina cheese. From www.bostonpizza.com From www.thepalm.com • Guinness-Glazed Bacon Burger • Spicy Craft Beer-Cheese Burger GUINNESS® Stout glaze, bacon, cheddar cheese, crispy fried onions. Our creamy craft beer-cheese sauce made with regionally crafted From www.bennigans.com beer on a Black Angus burger with fresh sliced jalapeños, breaded fried jalapeños, chipotle mayo, lettuce, tomato and guacamole. From www.tgifridays.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 31 • Avocado Chicken Club • Spicy Pork Spinach Tortilla Lettuce, tomato, applewood bacon, Havarti, chipotle mayo, Hummus, portobello mushroom, red pepper, pine nuts. on ciabatta, served with taro chips. From www.musselbar.com From www.konagrill.com • Salmon Panini • Seafood Gyros Bourbon-marinated salmon, avocado, lettuce, tarragon aioli, Grilled, marinated sh, Greek slaw, tzatziki sauce in corn cilantro relish. mini whole wheat pitas. From www.freshtoorder.com From www.carmelcafe.com • Bu alo Stampede Wrap • Chili, Cheese & Beef Celery, carrots, blue cheese and tomatoes wrapped with spinach Chili, cheese, beef, BBQ chipotle mayo, chile lime strips, served and romaine served with blue cheese dressing and spicy bu alo on toasted classic white bread. Grab some extra napkins. sauce. Add chicken, tofu, shrimp or steak. From www.togos.com From www.freshii.com • Soft Shell Crab Po Boy • Korean Steak Tacos Bibb lettuce, andouille sausage, grilled pineapple, spicy slaw, Three corn tortillas lled with strips of marinated Black Angus at chipotle mayo, brioche, fries. iron steak, then topped with ginger-lime slaw, cucumbers, fresh From www.konagrill.com cilantro, basil and Sriracha sauce. Served with jasmine rice pilaf. From www.tgifridays.com • Hawaiian Chicken Take your taste buds on vacation with a charbroiled chicken • Lobster BLT breast, hand-dipped in Hawaiian sauce then topped with freshly From smithandwollensky.com grilled pineapple and crisp lettuce. Hula skirt not included. From www.backyardburgers.com • Cajun Mahi Wrap Kick it up with Cajun seasoned Mahi-Mahi wrapped with • Chicken, Apple & Cranberry Salad Wrap shredded lettuce, diced tomatoes and red onions. Served with We blend seven premium lettuces, crisp apples, sweet dried your choice of natural cut crispy french fries, kettle chips or slaw. cranberries, crumbly blue cheese and apple cider vinaigrette Fr om www.hurricanewings.com topped with your choice of crispy or grilled chicken wrapped in a wheat tortilla. • Waldorf Chicken Panini From www.bk.com Fire-grilled chicken, apples, grapes, cranberries, raisins, candied walnuts, house-pickled onions, blue cheese crumbles, lettuce. • Mediterranean Turkey Ciabatta From www.freshtoorder.com Sliced turkey breast, hummus, tabouleh, vine ripe tomatoes and provolone cheese drizzled with olive oil vinaigrette • Memphian™ on a 9-grain whole wheat ciabatta loaf. Served with fresh fruit. Black angus roast beef, Black Forest ham, smoked turkey, From www.toojays.com provolone, lettuce, tomatoes, lite mayo and spicy brown mustard on a toasted 6” wheat hoagie. • BLTA www.mcalistersdeli.com Bacon, local organic mixed greens, tomato, avocado, fresh mozzarella, basil aioli, whole wheat. • Smoky Peppe r Jack Turkey Focaccia From www.carmelcafe.com Smoked turkey, applewood smoked bacon and pepper Jack cheese topped with honey mustard on focaccia bread. • Beef Brisket Dip From www.mcalistersdeli.com Lean brisket slices are topped with caramelized onions and Provolone cheese, then baked in a crunchy French bread loaf • Bagel B.E.L.T. with hot French onion soup for dipping. Served with french Two strips of crisp bacon, a seasoned egg patty, fresh lettuce, fries, coleslaw and dill pickle spear. ripe tomato and processed cheese on a 12-grain bagel. From www.toojays.com From www.timhortons.com • Vietnamese Baguette • 3B Chicken Sandwich Grilled chicken, cilantro, sweet chili mayo, roasted red pepper, Blue cheese, crisp turkey bacon, and basil on a grilled chicken daikon-carrot mix. breast with lettuce, tomato and Tamari aioli. From www.pre t.com From www. yingbiscuit.com • Texas Manhandler • The Kokomo Real Texas beef brisket and zesty hot link sausage, sliced Award-winning griddled meatloaf sandwich with smoked thin, piled high, and crowned with Hell-Fire Pickles. mozzarella and roasted red peppers on fresh Amish milk bread. From www.famousdaves.com From www.hashhouseagogo.com • Grilled Shrimp & Bacon Club • Chicken Caprese Sandwich Charbroiled shrimp, bacon, lettuce and tomato with our special Tomato, mozzarella, baby arugula, basil pesto aioli, dressing. Served with french fries or green salad. ciabatta, garlic parmesan fries. From www.cheesecakefactory.com From www.konagrill.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 32 • Lemon-Garlic Shrimp Penne • Lobster Ravioli Alla Vodka Parmesan, baby arugula, roasted tomatoes, lemon cream, With sauteéd shrimp and tomatoes in a tomato cream sauce garlic bread. with pesto bread crumbs. From www.konagrill.com From www.bravoitalian.com • Kung Pao Spaghetti • Sausage Pomodoro A Chinese classic with garlic, green onions, peanut and red-hot Oven baked gemelli pasta topped with pomodoro sauce, caramelized chilis. Topped with chicken, shrimp, or both! sliced Italian sausage, garlic pepper crispy onions, basil pesto drizzle, From www.cpk.com and a blend of mozzarella and provolone cheese. From fazolis.com • Diablo Shrimp Fettucine Shrimp with tomatoes, capers, onions, green chiles, spinach • Twisted Mac, Chicken & Cheese fettuccine in garlic cream sauce. A grilled chicken breast tops o twisted cavatappi pasta tossed in From www.bone shgrill.com a lightly spiced 3-cheese sauce, with garlic, roasted red peppers and romano parsley bread crumbs. Served with a side of garlic toast. • Baked Chipotle Bacon Penne From hardrockcafe.com A spicy mix of chipotle seasoning, smoky bacon and creamy alfredo sauce all tossed with fresh mushrooms, green onion, diced tomato, • Tuscan Chicken Pasta cheddar and pizza mozzarella, mixed with penne noodles then Grilled chicken, artichoke, cavatappi, fresh spinach, three-cheese topped with more cheddar and pizza mozzarella then baked. blend, basil, tomato, mushrooms, alfredo. From www.bostonpizza.com From www.barlouieamerica.com • Chianti Braised Beef Ravioli • Chicken Tequila Fettuccine Sangiovese braised beef- lled ravioli with roasted sweet potatoes, Our creamy jalapeño lime sauce with spinach fettuccine, onion, brown butter and sage. bell peppers and cilantro. From www.bravoitalian.com From www.cpk.com • Eastern Shore Mac & Cheese • Spiced Bacon Macaroni & Cheese Mixed with lump crab, sharp cheddar, chopped bacon, Old Bay From www.joesamerican.com and scallions, baked to order. Served with mixed greens. From www.thegreeneturtle.com • Beijing Duck Noodles Braised duck wok’d with yakisoba noodles and fresh vegetables • Chicken & Pesto Spaghettini in Ling’s sweet and spicy sauce. Grilled chicken, mozzarella, basil, spinach and tomatoes From www.lingandlouies.com in a pesto cream sauce. From www.bravoitalian.com • Mediterranean Chicken Pasta Grilled chicken breast tossed with artichokes, zucchini, mushrooms, • Smoke d Salmon Pasta kalamata olives & sun-d ried tomato pesto, topped with Feta cheese. Penne pasta, tomatoes, fresh basil, smoked salmon, garlic and From www.maxandermas.com capers tossed in olive oil. From papermoondiner24.com • Lasagna Rollata al Forno Lasagna rolls stu ed with ricotta, mozzarella, asiago, parmesan and • Jambalaya Fettuccini romano cheese. Topped with mozzarella and seasoned breadcrumbs, Fettuccini tossed in our pomodoro sauce with tender chicken baked in ve-cheese marinara. breast, shrimp, spicy Italian sausage, tomato, green pepper and From www.olivegarden.com green onions. From www.bostonpizza.com • Fettuccine Romano Fettuccine tossed with grilled chicken, sautéed mushrooms and red • Five-Cheese Ziti al Forno bell peppers in our roasted garlic and black pepper cream sauce. Ziti pasta in a ve cheese marinara sauce, baked with a layer From www.carrabbas.com of melted Italian cheeses. From www.olivegarden.com • Gnocchi & Italian Sausage Ricotta pasta simmered in a tomato cream sauce, nished with vodka, • Evelyn’s Favorite Pasta roasted garlic and sliced Italian sausage. Penne tossed with broccoli, oven-dried tomato, roasted eggplant, From www.maggianos.com peppers, artichoke, kalamata olives, garlic and pine nuts. From www.cheesecakefactory.com • Mac & 4 Cheese Asiago, Manchego, Parmesan, Fontina. • Rattlesnake Pasta From www.carmelcafe.com Sautéed chicken and spicy Alfredo tossed with penne. Topped with cheddar and slices of jalapeño. From www. unos.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 33 • The Mediterranean Life • Tal’s Ancient Grain Bowl Large bowl of half brown rice and half salad greens served with Stir-fried Gardein* tips and vegetables served over whole-grain farro Kalamata olives, Feta cheese, cucumbers, roasted red pepper, and quinoa with sweet chile-ginger sauce. *Gardein™ (garden + protein) tomatoes, red onion, cilantro, almonds and red pepper sauce. is made from delicious plant-based foods that are slow-cooked to have From www.freshii.com the authentic taste and texture of premium lean meat. From www.lyfekitchen.com • Vegetable Reuben Ciabatta Artisan 9-grain wheat ciabatta loaf generously lled with sautéed • Avocado Pine Nut Wrap red and green peppers, mushrooms, caramelized onions, chopped Avocado, pine nuts, Mediterranean dressing, parmesan, basil, tomato, spinach, sauerkraut and Swiss cheese, topped with Russian dressing cucumber, spinach and seasonings in a tortilla wrap. and baked to a crisp golden brown. Served with fresh fruit. From w ww.pret.com From www.toojays.com • Sonoma Goat Cheese Ravioli • Coconut Curry Vegetables Simmered in tomato broth, roasted garlic, fresh basil. Stir-fried vegetables, crispy silken tofu and peanuts in a mild curry From www.seasons52.com powder and coconut milk sauce. From www.pfchangs.com • Philly Veggie Sandwich Grilled onions, green peppers, mushrooms, provolone, Swiss, cheddar. • Cheesy Breadstixx From www.charleys.com Tasty mozzare lla and cheddar, chewy ancestral blend® pull-apart bread with prebiotics and probiotics. Our crust is made from 10 • Veggie Flatbread grains, prebiotic agave ber and probiotics. Melted fresh mozzarella, slow-roasted tomatoes, grilled red onions, From nakedpizza.biz fresh sautéed mushrooms with a balsamic glaze on a toasted atbread. From www.thegreeneturtle.com • Devil Burger Spicy and hot!! Veggie and grain patty topped with feta cheese, • Veggie Delight Pizza red onions, smoky jalapeño sauce, lettuce, and tomato. Crimini mushrooms, artichoke hearts, kalamata olives, broccoli, roasted From www. yingbiscuit.com garlic, green peppers, Romas, Feta, mozzarella, provolone, marinara. From www.moosestooth.net • Portabella Burger Grilled portabella mushroom, queso fresco, fresh spinach, tomato, • Vegan Nachos onion, roasted red pepper, pesto mayonnaise. Served with guacamole, hummus, onions, tomato, black olives, salsa, From www.barlouieamerica.com and cucumbers. Add grilled portabella mushroom. From papermoondiner24.com • Vegetarian Sandwich Fresh Roma tomatoes, melted provolone and pesto sauce • Tracy’s Delight Quesadilla served on a buttery roll. Roasted red peppers, sauteéd spinach & mushrooms with melted From www.lamadeleine.com asiago cheese in a tortilla shell. From papermoondiner24.com • Thai Basil A sizzling combination of chili hoisin sauce, Thai basil, mushrooms, • Sweet Potato Falafel red bell peppers, onions, bean sprouts, scallions and rice noodles, From www.idreamo alafel.com all tossed with a spicy sriracha-based sauce. From www.mamafus.com • Sweet Corn Ravioli With cherry tomatoes, peas, scallions, garlic & basil. • Roasted Vegetable Flatbread From www.lyfekitchen.com Fresh spinach & artichoke sauce, tomato, mushroom, basil, balsamic onions, provolone, mozzarella. • Cedar Plank Roasted Tofu From www.barlouieamerica.com Choice of asparagus, rainbow carrots, broccoli or cremini mushrooms, and choice of roasted potatoes, pearl pasta or penne pasta. • Superbiotic Vegan Salad or Wrap From www.seasons52.com Garbanzo beans, sun-dried tomatoes, cucumbers, corn, artichoke • White Bean Hummus with Rosemary Flatbread hearts, roasted red peppers, red onion ato p spinach and romaine, From www.spinpizza.com served with balsamic vinaigrette. Can be topped with tofu. From www.freshii.com • Perfetto Grilled 3-Cheese Panini Fresh mozzarella, asiago and provolone. • Cranberry Almond Tabbouleh From www.spinpizza.com Fresh mint, lemon, cucumbers, tomatoes, toasted almonds. From www.seasons52.com • Avocado Egg Rolls Crispy golden wontons wrap a tantalizing blend of avocados, cream • Harvest Pizza cheese, sun-dried tomatoes, red onions, cilantro, pine nuts, chipotle Granny Smith apples, caramelized onions, dried cranberries, peppers and spices. Served with a sweet tamarind sauce. mozzarella, goat cheese. From www.bjsrestaurants.com From sweettomatoespizza.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 34 • Peach-Bourbon BBQ Shrimp & Scallops • Shrimp & Tilapia Provencal Skewered, wood-grilled shrimp and bacon-wrapped sea scallops Roasted shrimp and tilapia, onions, fresh basil, kalamata olives with a sweet peach-bourbon BBQ sauce, over crispy onion rings. and roasted garlic simmered in white wine infused with our From www.redlobster.com reduced-fat Tomato Basil soup, served over rice provencal. From lamadeleine.com • Seafood Casserole Scallops, shrimp, lobster, scrod and cheese baked with sherry • Ling’s Seafood Hot Pot garlic butter & cream sauce. The freshest seafood simmered with exotic Asian spices, onions, From www.legalseafoods.com tomatoes and cilantro in a savory green-curry coconut broth. From www.lingandlouies.com • Miko-Sake Sea Bass Shrimp & pork fried rice, pan-asian ratatouille. • Buab Pad Goong From www.konag rill.com Black tiger shrimp, shiitake mushrooms and zucchini sautéed in a light garlic sauce. • Alaskan Halibut with Chimichurri Sauce From www.tarathai.com Chimichurri is made with extra virgin olive oil and Italian parsley, avored with garlic and red pepper. • Caramelized Grilled Sea Scallops From www.bone shgrill.com Roasted asparagus, sun-dried tomato-mushroom pearl pasta. From www.seasons52.com • Sautéed Crab & Shrimp Cakes Three lump crab and shrimp cakes served with creamy • Shrimp & Grits horseradish dressing, crispy potatoes, fresh vegetables. Creamy dreamy white cheddar grits topped with blackened From www.bravoitalian.com shrimp and roasted red pepper & tomato sauce. • Spicy Thai Green Curry Prince Edward Island Mussels From www. yingbiscuit.com From www.musselbar.com • Tuscan Pesto Mahi Mahi Grilled Mahi Mahi topped with a hearty mix of balsamic-glazed • Shell sh Bouquet roasted artichoke hearts, grape tomatoes and red onion with Chilled lobster and crab meat, jumbo shrimp, oysters and clams feta cheese and fresh basil. Served with rice pilaf and vegetable. with cocktail, ginger and mustard sauces and sherry mignonette. From www.tonyromas.com From smithandwollensky.com • Firecracker Shrimp Tacos • Shrimp & Salmon Piccata Mouthwatering shrimp tossed in Firecracker Sauce served on a bed Grilled Norwegian salmon topped with shrimp in a lemon caper of Thai Slaw in soft shell tacos and garnished with sesame seeds. wine sauce. Served with rice pilaf and fresh vegetable. From hurricanewings.com From www.t onyromas.com • Thai Shrimp Lettuce Wraps • Thai Salmon Grilled shrimp glazed with spicy Thai sauce, served on a bed Spicy Thai sauce, white rice, snow peas, carrots, red bell peppers of Napa cabbage, cilantro, carrots and red onion, all tossed with and onions topped with fresh mango salsa. a fresh, minty mango salsa and sprinkled with toasted coconut. From www.bjsrestaurants.com Served in butter lettuce cups with a spicy Thai sauce for dipping. From www.bjsrestaurants.com • Craw sh Etou ee Plump craw sh smothered in a rich, spicy Cajun sauce. • Pesto Crusted Trout From www.piccadilly.com Fresh Idaho trout lets coated with basil pesto & seared. From www.zearestaurants.com • Tuna Quinoa Salad Pot Pole & line caught American tuna, quinoa, roasted tomatoes, • Seared Scallops with Tomatillo Gazpacho arugula, black pepper & seasonings. Fresh sea scallops presented atop a crisp spring vegetable salad From www.pret.com paired with a shooter of tomatillo gazpacho. (pictured above) From www.smithandwollensky.com • Wood Grilled Sword sh over Pumpkin Ravioli Topped with shallot, crispy sage and shallot brown butter. • Jamaican Jerk Shrimp From www.bone shgrill.com Crusted shrimp coated in a spicy jerk seasoning with a serious kick! Seared to perfection, then topped with fresh mango salsa, and • Wasabi Crusted Ahi Tuna served on a bed of rice pilaf as one of your sides. Fresh rare ahi topped with a spicy wasabi crust. Served with From www.rubytuesday.com julienne vegetables, miso sauce and rice. From www.cheesecakefactory.com • Oolong Marinated Chilean Sea Bass Line-caught, steeped in Oolong tea, broiled and served with • Tilapia Nocciola sweet ginger soy and spinach. Lightly breaded with hazelnuts, topped with roma tomatoes From www.pfchangs.com and basil lemon butter sauce. From www.carrabbas.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 35 • Hawaiian Ribeye • Lamb Lollipops Teriyaki-marinated, house-mashed potatoes, seasonal vegetables, Seared lamb rack, tzatziki sauce. grilled pineapple. From www.carmelcafe.com From www.konagrill.com • Santa Fe Churrasco Steak • Crispy Pork Belly with Veg. & Fried Squash Blossom 8 oz. citrus-marinated steak, topped with sweet mesquite, fresh From www.thespottedpig.com tomatoes, red onions and served with our full- avored salsa. From www.hurricanewings.com • Fontina Chop A boneless pork chop with Fontina cheese, garlic, prosciutto • Evil Jungle Princess Beef & mushroom marsala wine sauce. Exotic. Mysterious. Hot and steamy. One bite and you will fall in love. From www.bone shgrill.com From www.lingandlouies.com • Brown Sugar Roasted Pork Loin • Beef Lasagna Casserole Slow roasted, sweet mashed potatoes, apricot chutney. Made with ricotta cheese, basil and oregano in a tasty tomato sauce. From www.freshtoorder.com Served with garlic toast. From www.timhortons.com • Espresso-Rubbed Ribeye Our 13 oz. Ribeye rubbed with espresso and seasonings, • Pork, Chicken or Steak Fiesta Bowl cooked on our wood-burning grill. (pictured above) Black beans, white rice, tomato, pickled red onions, queso fresco, From carrabbas.com cilantro, crispy tortilla strips. From www.pollocampero.com • Steak Gorgonzola-Alfredo Grilled beef medallions drizzled with balsamic glaze, served over • Wood Roasted Pork Tenderloin fettuccine tossed with spinach and Gorgonzo la-Alfredo sauce. Soft herb polenta, cremini mushrooms, broccoli, shallot-Dijon glaze. From www.olivegarden.com From www.seasons52.com • Grilled Skirt Steak with Lime Vinaigrette, • Turkey Meatloaf & Pudge Chilies and Crispy Shallots Thick sliced and grilled, topped with melted cheddar cheese and From www.thespottedpig.com rustic roasted red pepper and tomato sauce served with sautéed green beans and pudge. (Pudge: an old family recipe for garlic and basil • Cajun Rice Bowl mashed potatoes). A dish inspired in Louisiana! Tender pieces of chicken breast, prawns, From www. yingbiscuit.com tomato, green pepper and red onion sautéed in our spicy Cajun tomato sauce. Served over rice. • Housemade Italian Mini-Meatballs From www.bostonpizza.com Delicious mini-meatballs tossed in Marsala marinara sauce and topped with melted Fontina cheese. Served with garlic bread. • Asada Taco From www.bjsrestaurants.com Juicy carne asada steak or freshly grilled marinated chicken piled into two hot corn tortillas, covered with tangy guacamole and • Red Beans & Rice with Smoked Pork Sausage hand-made pico de gallo salsa, served with a fresh cut lime wedge. A New Orleans classic – creamy red beans with rice and smoked From www.deltaco.com pork sausage. From www.piccadilly.com • Green Chile Meatloaf Grilled/mushroom gravy/mac n' cheese/fresh sautéed vegetables. • Korean BBQ Tacos From www.twinpeaksrestaurant.com Spicy Korean BBQ pork, our tortillas, lettuce leaves and homemade kimchi slaw. • Spud Max™ From www.zearestaurants.com Baked potato overloaded with Black Forest ham, smoked turkey, applewood smoked bacon, cheddar-jack cheese, green onions and • Beef Tenderloin Trio black olives with a side of sour cream. Add ranch or blue cheese Roasted cipollini onion & garlic, foie gras mushroom ragout dressing, cheese sauce, traditional or veggie chili. and Gorgonzola crusted. From www.mcalistersdeli.com From smithandwollensky.com • Asiago Peppercorn Sirloin • Baja Steak & Shrimp Bowl Our top sirloin perfectly seasoned and avored with cracked Tender steak and succulent re-grilled garlic-lime shrimp, fresh made peppercorns, Parmesan cream sauce, and shaved Asiago cheese. green chile-tomatillo rice & vegetarian black beans, fresh avocado From www.rubytuesday.com slices, roasted corn salsa, squash, achiote onions and añejo cheese. From www.bajafresh.com • Parmesan Crusted Bistecca Grilled 8 oz center cut sirloin topped with parmesan-herb • Chengdu Spiced Lamb breading, baked golden brown. Served with garlic parmesan Richly spiced, marinated lamb, tossed with cumin, mint, tomatoes mashed potatoes and asparagus drizzled with balsamic glaze. and yellow onions. From www.olivegarden.com From www.pfchangs.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 36 • Mini Bruschetta • Peruvian Quinoa Salad Grilled f ocaccia bread, topped with melted provolone and our blend Superfood ancient grains avored with tomatoes, black beans, of fresh Roma and sun-dried tomatoes, onions, basil and roasted red cucumber and pickled red onion in our signature dressing. peppers, served with our pesto vinaigrette. (pictured above) From www.pollocampero.com From www.bjsrestaurants.com • Whole Grain Greek Couscous with Pine Nuts • Cajun Bread From www.souplantation.com Hot buttered bread sticks sprinkled with special Cajun seasonings served with zesty tomato sauce for dipping. • Steamin’ Kale From www.hungryhowies.com • Cauli-Mashed Potatoes From www.veggiegrill.com • Crispy Swe et Potato Straws Served with our signature Maple Pepper Glaze. • Corn Fritters From www.hurricanewings.com From www.cowboychicken.com • Side of Love • Buttered Steamed Cabbage Two black bean cakes topped with tomatillo salsa, From www.piccadilly.com sour cream, Feta cheese and red onions. From www. yingbiscuit.com • Braised White Beans with Rosemary • Santorini Farro Salad From www.zoeskitchen.com A fresh, light combination of farro, cucumbers, tomatoes, beets, red onion, Feta cheese, and tzatziki. Tossed with vinaigrette. • Cre amy Sweet Corn with Monchego Cheese From www.cheesecakefactory.com • Roasted Wild Mushrooms From smithandwollensky.com • Chickpea Fries Served with tomato jam, curry aioli. • Yuca Fries From www.carmelcafe.com Tender fried yuca served with campero sauce. From www.pollocampero.com • Crispy Red Potatoes Potatoes roasted with herbs then fried, served with garlic butter, • Carrot Sou e rosemary, parsley and basil. Subtly sweet. One of our most popular dishes. From www.maggianos. com From www.piccadilly.com • Vanilla Sweet Potato Frites • Romano Parsley Pasta • Old Bay Parsley Frites From hardrockcafe.com From www.musselbar.com • Mini Garlic Cheese Biscuits • Black & Bleu Fries • Roasted Spaghetti Squash Wa e fries with Cajun seasoning and bleu cheese, • Sugar Snap Peas topped with crumbled bacon. From www.rubytuesday.com From dickswingsandgrill.com • Drunken Apples • Skillet Cornbread Warm apples in a cinnamon and amaretto sauce. Sweet, skillet-baked cornbread served with honey-pecan butter. From www.famousdaves.com From smokeybones.com • Wilbur Beans • Wheat Berry Rice Baked beans loaded with smoked pork, brisket, hot link sausage • Roasted Corn Peanut Salad and jalapeño peppers. • Mashed Sweet Potatoes From www.fa mousdaves.com From www.freshtoorder.com • Beets with Goat Cheese • Thai Snap Beans From www.cheesecakefactory.com • Roasted Corn Grits • Lemon Scented Brussels Sprouts From www.zearestaurants.com Thinly shaved Brussel Sprouts wok-charred with ginger, garlic, Thai Basil and fresh lemon zest • Jalapeño-Cheddar Mashed Potatoes From www.pfchangs.com From www.chilis. com • Farro Salad with Dried Cherries & Pistachios • Whole-Grain Brown Rice with Dried Cranberries • Seaweed Salad From www.unos.com From www.legalseafoods.com • Skinless Bake • Beans ‘N’ Greens Our red bliss mashed potatoes baked with Cheddar and bacon. Cup of pinto beans and turnip greens with onion n’ relish. Topped with sour cream. From www.crackerbarr el.com From www.unos.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 37 • Hazelnut Ice Cream with Shortbread Cookies • Pumpkin Custard & Gingersnaps www.thespottedpig.com Made-from-scratch pumpkin custard, tasty gingersnap crumble, and u y caramel mousse, topped with a fresh-baked gingersnap • Chocolate Marshmallow S’more Melt Sandwich cookie. (pictured above) From www.themelt.com From www.crackerbarrel.com • Cinnamon Stromboli • Banana Chocolate Strudel A blend of cinnamon, sugar and chopped nuts nestled between Chocolate malt sauce, macadamia nuts. layers of aky crust, topped with cinnamon and sugar glaze. From www.musselbar.com From www.pizzainn.com • Fried Oreos • Hot Bag o’ Donuts Hand-battered Oreos, deep-fried and dusted with powdered sugar. Fresh, u y, round, cinnamon-sugary delicious donuts served with From dickswingsandgrill.com chocolate dipping sauce and strawberry cream dipping sauce. From smokeybones.com • Hawaiian Delight Frozen vanilla custard blended with pineapple, strawberry, coconut • Tre Dolce and macadamia nut s, topped with whipped cream and a cherry. A little something sweet. Smaller portions of our three most From www.freddysusa.com popular desserts. Our award winning Tiramisu, Torta di Cioccolata, and Chocolate Chip Bread Pudding. • Tennessee Whiskey Cake From www.bravoitalian.com Fresh-baked apple caramel cake soaked with Jack Daniel’s whiskey glaze (must be 21 to order). • Strawberry Peach Crostata a la Mode From www.barlouieamerica.com From www.bostonpizza.com • Cheesecake Rangoons • Funnel Cake Fries Decadent cheesecake- lled rangoons served with ice cream From www.boardwalkfreshburgersandfries.com and your choice of topping. • Chocolate Belgian Wa e From www.huhot.com Fresh strawberries, hazelnuts, vanilla ice cream. • Grandma Robyn’s Oatmeal Pie From www.musselbar.com With raisins, rolled oats, Granny Smith apples, skim milk, ground ax • Warm Apple To ee Pocket seed, cinnamon, vanilla and almond extracts, baked to perfection From www.honeydewdonuts.com with a touch of sweetness. Served hot or cold with your choice of topping (Activia yogurt, fat free Cool Whip or strawberry topping). • Quattro Cannoli From www.miamisubs.com Four mini versions of the Italian classic lled with ricotta, • Monkey Bread chocolate chip, Grand Marnier, candied orange and pistachio. Cinnamon sticky bun oozing with caramel sauce, then topped From www.macaronigrill.com with vanilla ice cream and bits of Heath to ee bar. From www.greeneturtle.com • Sticky Rice Pudding Rice pudding mixed with taro root, young coconut meat and • Chocolate Dulce de Leche topped with coconut cream. Chocolate cookie crust, chocolate mousse, dulde de leche, From www.tarathai.com chocolate chips, pecans. From www.pollocampero.com • Pizza Frette Fried dough topped with powdered sugar. • Salted Caramel Cake From www.pudgiespizza.com Vanilla cake layered with vanilla bean pudding and caramel crunch, drizzled with a salted caramel glaze. Served with vanilla ice cream. • Coconut Caramel Flan From www.tgifridays.com From www.caferio.com • Bruléed Cardamom Rice Pudding • Caramel Cheesecake Bites Peach compote, pistachio biscotti. From www.deltaco. com From www.legalseafoods.com • Wicked Apple Wontons • Lemoncello Cream Torte Triple trouble. Three hot, crisp, apple- lled mini wontons served Layers of vanilla cake and lemon mascarpone cream topped with a couple scoops of ice cream. Topped with a drizzle of with streusel and served with strawberries and whipped cream. delicious caramel sauce. From www.cheesecakefactory.com From www.smokeybones.com • Cran-Apple Crepe • Nutella & Banana Filled Panini Filled with sweet baked apples and cranberries, then topped with Cinnamon-toasted brioche bread lled with Nutella® hazelnut a bit of the cran-apple mixture & caramel sauce. Served with syrup. spread, bananas and caramel. Served with our house-made From www.rubytuesday.com chocolate dipping sauce. From www.carrabbas.com

FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 38 Free Sysco Resources

www.syscotabletop.com www.sysco.com Whether you’re looking for food trends, exciting new This is the place to learn all about our company recipes or business-building tips to keep you ahead and products, stay up to date with recent market of the competition, start here! reports and even nd specialty suppliers.

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FOODIE MAGAZINE • ISSUE 30 • RESOURCE GUIDE • PAGE 39