Chef Connexion Spring / Summer 2016 by Chef Connexion

Spring/Summer 2016

Fresh & Now Hungry for Answers Community Connections Rock, Paper, Chemicals Itâ&#x20AC;&#x2122;s a Plan!

SPRING/SUMMER 2016

Earn more rewards with every purchase. Learn how inside!

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Chef Connexion is published twice a year by Greenbridge Foodservice in partnership with the following distributor members: ADL Foods 400 Read Drive Summerside, Prince Edward Island C1N 5A9 888-235-6455 adlfoods.ca AOF Service Alimentaire 2150 rue Sigouin Drummondville, Québec J2C 5Z4 819-477-5353 aof.ca Capital Foodservice 10 MacNaughton Avenue Caledonia Industrial Park Moncton, New Brunswick E1H 3L9 800-561-7026 capitalfoodservice.ca

N e x t I s s u e : FA L L / W I N T E R 2 016 -1 7 In foodservice, there are many important decisions to make: small and large, as well as daily, weekly and long-term. That’s the perspective we’ll take on a range of topics, from menu engineering and marketing to catering and takeaway. We’ll also cover ways to save water and energy, and how to find out what your customers are thinking. Last but not least, we’ll update you on the rewards from

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7 Boulart Inc.

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54 Gay Lea Foods

23 Rosina Food Products Inc.

IFC High Liner Foods Inc.

39 Solis Foods Corporation, Inc.

12 Idahoan Foods

BC Unilever Food Solutions

21 Keybrand Foods Inc.

59 Weston Bakeries Limited

51 Maple Leaf Foods

45 W. Ralston (Canada) Inc.

We welcome your comments and suggestions. Material chosen for publication may be edited for clarity and fit. Please direct all correspondence to: Greenbridge Foodservice, 1373 Victoria Street N., Unit 201, Kitchener, Ontario N2B 3R6 or info@greenbridgefoodservice.ca

1-800-387-7422

www.highlinerfoodservice.com

Flanagan Foodservice 145 Otonabee Drive Kitchener, Ontario N2C 1L7 519-748-2190 flanagan.ca Multi Plus DM Inc. 10389 Côte de Liesse Dorval, Québec H9P 2Z3 866-745-8881 multiplusdm.com Pratts Food Service (Alberta) 291196 Wagon Wheel Road Rocky View County, Alberta T4A 0E2 403-476-7728 pratts.ca Pratts Food Service (Manitoba) 101 Hutchings Street Winnipeg, Manitoba R2X 2V4 204-949-2832 pratts.ca Pratts Food Service (Saskatchewan) 1450 Park Street Regina, Saskatchewan S4N 2G2 306-546-5444 pratts.ca Yen Bros. Food Service 1988 Vernon Drive Vancouver, British Columbia V6A 3Y6 604-255-6522 yenbros.com Copyright 2016 Greenbridge Foodservice. All Rights Reserved.

THIS ISSUE

D E PA RT M E N T S 2

President’s Letter

Great Advice

Staying Ahead

Operators Say

JoAnne Jabbour, Papa Joe’s 37

Taste Nation

Recipe Central

F E AT U R E S 13

IN SEASONS

Fresh & Now 19

WHAT’S UP?

Get the Most From Brand Points PLUS 25

OPEN MENU

Hungry for Answers 31

MARKETING 101

Community Connections 41

COST CHECK

Rock, Paper, Chemicals 46

GOOD BUSINESS

It’s a Plan!

Look for Brand Points PLUS qualifying products throughout the magazine! 1

What’s Trending The falling Canadian dollar will certainly mean higher than usual produce prices on staple items like lettuce, tomatoes, and oranges etc. There will also be an effect on imported products in general. Rising Beef prices have slowed and may hold steady with any increases coming much more gradually. Chicken and Pork have also shown increases as they have taken the place of higher priced beef. Chicken prices in particular were up due to the avian flu crisis and that also had an effect on processed egg prices and products containing eggs.

FOOD TRENDS 1 The hotter the better. Ethnic condiments: North Africa and Southeast Asia such as dukka, ghost pepper, gochujang, harissa sambal and sumac.

2 Meatballs, stews, pierogis, bao buns and dumplings are staples in their countries of origin, but they’re becoming a staple for gourmet restaurants everywhere.

3 Chefs will go beyond the more traditional cuts of beef – think less filet mignon and flank steak and more of the less commonly used cuts.

4 Sustainability demand have chefs experimenting with more fish species - red fish, triggerfish, whiting, and Atlantic pollock.

5 Charred vegetable sides, desserts with burnt sugar topping, cocktails with smoked ice, smoked salt or syrups.

6 Effervescence is trending in beverages - champagne and Proseccos and soft drinks with a kick and sparkling teas.

7 Consumers will be looking for restaurants that can guarantee food to be either GMO-free or labeled to indicate which foods were genetically modified.

8 Diners will want to know where their food comes from and how it got onto their plates with an emphasis on local fresh ingredients.

9 The line between fast casual and fast food will continue to blur as fast-food chains focus on quality and healthier menus.

0 Online ordering and delivery services and order-and-pay apps make it easier than ever to enjoy restaurant prepared foods at home. SOURCE: TECHNOMIC 2016

For Restaurants the top trends continue to be: • • •

Locally sourced meat and seafood Locally sourced produce Natural ingredients / less processed foods

The focus on environmental sustainability, reducing carbon footprint and procuring products close to home while boosting the local economy is driving chefs and operators to look for alternative to large multi-national suppliers. Some of the top new trends for 2016 are: • • •

Home delivery meal kits Small plate menus Protein rich seeds and grains

The most easily implemented of these trends is the protein rich seeds and grains such as quinoa, lentils, beans and chickpeas. The last three items belong to a food family called pulses. They all lend themselves to use in a variety of dishes such as salads, curries, soups and stews. Of course the basic comfort food items continue to be popular, such as: • • • • •

Fried chicken Burgers and toppings Sausages Barbeque / smoked products Desserts with berries

Creativity and innovation never go out of style so chefs and operators must continually try new ideas and concepts. Not all attempts will have staying power but the customers know where they can get something different while also going to familiar surroundings. Successful operations find the balance of innovation with comfort and familiarity.

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GREAT ADVICE

Artful presentation makes food and drink taste even better. Other benefits? Careful placement and attractive containers add value—whether customers are paying top dollar for a 5-course meal or just a few toonies for a bar snack. Note that many savvy chefs use a unique garnish for each and every dish. Yet simplicity, seasonality and “looks homemade” is an easy rule to follow.

SPRING/ SUMMER 2016

All Arranged Why make the French fries face the same way? Or fan slices of meat? Or ladle sauce in a nice circle underneath the fish? Because it says “we care” and takes only a couple of seconds to achieve. Offsetting items on the plate rather than centreing is one of the latest trends. Also, placing an uneven number of items on the serving dish is often most pleasing. Then there’s scattering, stacking, spreading— spend a little time on sites like Pinterest or La Belle Assiette* to see what looks fresh today. *https://labelleassiette.co.uk/blog/10-tips-improve-plate-presentation

GREAT ADVICE

Slice & Dice Yes, you’ll still see the classic lettuce leaf and bit of parsley. But chopped green onions, chive stalks and cilantro (coriander) sprigs are more contemporary ways to add greenery. Using a vegetable peeler to make a few “ribbons” to beautify a plate is also up to date. Want to go with other colours? Try a small mound of chopped tomatoes or a swirl of golden creamed corn. Another idea: Julienne or slice vegetables to garnish their counterparts, e.g., half a small red potato tucked alongside red-skinned mashers. Chutneys and compotes dress up dishes as well.

MASON JARS, CROCKS, BASKETS — EVEN TEACUPS, TO SERVE A CHAI-FLAVOURED PUDDING — CAN SURPRISE AND DELIGHT. MIX THINGS UP!

Think Small Many chefs prefer a microplane to shred savoury ingredients like cheese, garlic, onion and horseradish for attractive garnishes. Or try grating nutmeg, citrus, ginger—it’s easy to add visual appeal along with a touch of flavour. Powdered spices and leafy herbs are lovely accents, too, not to mention inexpensive—just use what’s already at hand. Place in dots, lines or swirls; combine colours and types for even more interest. Drop two or three croutons atop a soup or stew. Decorate vegetable purees and soups with a drizzle of flavoured oil or specialty vinegar. One chef’s array of additions to Chilled Corn Soup (per the Toronto Star): dots of pesto, tiny tomato dice, a splash of sherry, and a confetti-like toss of coarse salt and pepper.

Tasty Technique Grill and char marks give proteins and sides extra oomph. Like the Blistered Shishito Peppers with salt and olive oil served at Supply & Demand (Ottawa, Ont.). Other strategies? Skewer almost anything, and it already looks delicious. Slice off a couple of bites of entrée sausage at the end of the link. Cut long veggies, like carrots and green beans, on the diagonal. CHEFCONNEXION.CA

seriously casual

STAYING AHEAD

However you define “casual dining” these days, what it often means is “on trend.” Let’s take a look at some of the strategies and venues that give customers what they want today, from chef-casual to fast-casual to QSR.

Faster, Better Many foodservice customers are looking for convenience, value, unique menu items and service. But the definition is changing for each. High technology, for example, means “convenience” that is more attuned to order format, speed and accuracy. Online ordering and mobile apps make the difference here. Another watchword: flexibility, both in food (think all-day breakfast) and

SPRING/ SUMMER 2016

ambience (like the increase in takeaway along with Pinterest-worthy decor). Value has always been a must for QSR, but now it means “quality of food” as well as price. Simple, healthy, fresh and more veg! The quest for quality sometimes translates into smaller menus, a financial plus for the casual sector.

STAYING AHEAD

On a Roll Sandwiches—especially burgers—continue to add new concepts. Case in point: The Burger’s Priest chain currently expanding across the provinces. Fresh-ground meat is their claim to fame; “Redeeming the burger one at a time” is their tagline. At Hey Meatball (Toronto, Ont.), founding chef Rod Bowers taps into the customization trend with his signature Rodfather sandwich, offering a choice of beef, chicken, pork or vegan meatballs. The demand for both meat and heat continues—BrandSpark’s “Canada’s Best New Menu Items Award Winners” for 2015 include the Mile High Bacon Thickburger from Carl’s Jr. and the Jalapeño Fresco Spicy Chicken Sandwich from Wendy’s.

BUBBLE, BURN, BAKE Technomic researchers point out more evolution in the casual sector. First, smoke and fire are both still hot. Beyond meat: veggies and fruits also taste better charred. Take a look at smoked salt and caramelized sugar, too. Second, effervescent beverages—like sparkling teas and adults-only, “hard” soft drinks—are gaining appeal, along with craft coffees. And breads are back in style! Customers love herbed and cheesy rolls, toast with toppings, and pull-apart versions to share. (Bake-from-frozen doughs are a great option here.)

Worldly Mashups Celebrity chefs and chains both love to combine different ethnic cuisines for tasty surprises—spurred by customer demand. One example: the “international” section of Pizza Pizza’s menu. Small, gourmet thin-crust choices range from a Spanish-inspired version to a Thai pie—with sweet chili sauce, chicken, broccoli and sundried tomatoes. Oz Kafe in Ottawa has won several awards for marrying Asian small plates with Mexican flair. As in “Wonton Nachos” featuring smoked duck and spicy crema. The success of sriracha has prompted everyone in the casual sector to seek other exciting flavours from global cuisine, like India’s ghost pepper. Even breakfast is a place to claim ethnicity. For example, Smitty’s offers a Ukrainian skillet: cheddar-potato pierogies topped with eggs, onions, cheese, sausage and sour cream.

RESEARCH SAYS*

QSR VISITS WILL GROW MAINLY THROUGH TAKEAWAY & DRIVE-THRU, BY ABOUT 10% * N PD’s 2020 Vision/Canada

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SPRING/ SUMMER 2016

IN SEASONS

&NOW

Whatâ&#x20AC;&#x2122;s better this time of year than simple, light dishes and seasonal favourites?

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IN SEASONS

SPRING Dishes come alive with vibrancy and freshnessâ&#x20AC;&#x201D; to celebrate the new season!

SPRING/ SUMMER 2016

IN SEASONS

Go Green Entrée salads and sides are as welcome as the sun. Chez Piggy (Kingston, Ont.) presents a baby spinach version topped with halloumi cheese, roasted pecans, toasted sunflower seeds and red onion, enhanced with honey pomegranate dressing. Another great idea: mixed greens plus carrot ribbons, pumpkin seeds and almond slivers; add Canadian maple syrup to a basic bottled vinaigrette. Anxious to fire up the grill? Toss on yellow peppers, tomatoes and red onion (quartered), steam some asparagus and new potatoes, combine with mozzarella chunks and coat with mixture of Dijon mustard, olive oil and lemon juice. Chill. Fabulous salad!

Plus Protein

tomato-based gazpacho or a cucumber-yogurt version. It’s trendy to amp up the sauce served with fish items. So just mix mayo with roasted jalapeños and call it aioli.

So Cool There are plenty of delicious dishes to make ahead and serve cold—perfect for takeaway and catering as well as in-house dining. Cheese tortellini is a super-easy foundation for creamy pasta salad. Simply cook and combine with your choice of veg, even chunks of pepperoni. The Italian pasta orzo can be another great go-to. We suggest adding other Mediterranean ingredients such as olives, feta, cucumber, red pepper and red onion. Grains like farro and quinoa continue to increase in popularity, and they’re perfect for a healthy entrée or side. Try farro with zucchini, radishes, cherry tomatoes and—get this— kale cut into ribbons massaged with a mix of peanut butter, lemon juice and salt, to make it savoury and tender.

Salads with meat or fish are also spring favourites—especially when they’re as light and lovely as these two. First, team leftover cooked salmon with mild greens, sliced radishes, green beans or snow peas, and cucumber. Dress with a mix of white wine vinegar, soy sauce and olive oil whisked with a bit of powdered ginger. Second: do you have an overstock of Less-heavy breakfast options taste good in the cooked chicken? Chop up morning or any time. green apples and celery, Eggsquis (Que. & Ont.): crepes with fresh fruit, dice some Fontina cheese, can swap strawberry coulis for English cream and pour on a blend of Blue Fox Café (Victoria, B.C.): “Breakfast Salad,” olive oil, lemon juice, honey i.e., fresh fruit, 2% yogurt, house-baked granola and dried oregano.

wurst is great, as German-style

sgains a upopularity s ag e grilled corn goes to Mexico: chile powder, salt, cheese

soft drinks go hard:

spiked

root beers & ginger ales *Technomic

WIDE AWAKE

Nifty Twists

Beach Grove Cafe (Tsawwassen, B.C.): quiche with greens

Fried cheese sticks. Standard fare, right? The Harvey’s chain is now offering Nacho Cheese Sticks, “coated in tri-colour tortillas” to make theirs stand out. Soup switches easily from comfort food to cool delight: menu a CHEFCONNEXION.CA

IN SEASONS

Higher temperatures outdoors make both cool dishes and fired-up menu items extra appealing.

SUMMER RESEARCH

Popular Pies

SAYS*

21% OF SMOOTHIE DRINKERS

ARE AGED 18-24. THIS GROUP ALSO ENJOYS 11% OF ALL BEVS CONSUMED IN CANADA.

AH, COMBOS! Cold beverages come together with delicious flavours. Coconut: in iced coffees, smoothies & milkshakes Avocado: blended with fruit juices and/or other veg Lemon: plus other fruit or veg juices, even herbs Nuts: like almond butter + apples + yogurt + cinnamon (canadianfoodinsights.com) *Ipsos Reid

SPRING/ SUMMER 2016

Pizza sounds good all year long, but you might choose to offer a few summertime specials. Seafood is one great choice. Be inspired by Posto Pizzeria & Bar in Calgary and try a combination of smoked salmon, leeks, capers, crème fraiche and thin-cut lemon. Food Network Canada and Canadian Living magazine both suggest using shrimp with a Thai influence. Think yogurt-coconut or yogurt-curry paste for the sauce; mushrooms, onion, tomatoes, red pepper and fresh cilantro for toppings; ricotta or other mild option for the cheese; and tasty accents like toasted sesame oil and trendy Sambal Oelek hot sauce. Caprese toppings are perfect for summertime pizza: fresh mozzarella, ripe tomatoes, fresh basil and a healthy dose of olive oil. Two ways to add flavour and colour to your crust: egg whites or molasses. To achieve char spots on crusts—without the Neapolitan pizza oven—carefully blast edges randomly with a chef’s torch.

Sandwiches on the Run This ever-popular menu item can be refreshed—and more refreshing—this time of year. For example, lighten savoury pastrami with cucumber slices, fresh dill and briny mustard. Another idea: ham slices plus red onion, mayo, cheddar, crushed pineapple and a few leaves of fresh spinach. Try wrapping chicken stir-fry

into lettuce leaves for an enticing breadless sandwich. And even meat lovers will appreciate the combination of juicy beefsteak tomato, cucumber, grated carrot, avocado and goat cheese, slathered with a duo of mayo and Dijon, on pumpernickel bread.

Fry Changeup French fries? Yes, please. But make them a little different. Char|Cut Roast House (Calgary, Alta.) serves parmesan fries with their “Daily Rotisserie” feature. Or simply mix regular salt with dried herbs such as basil or rosemary. Amped-up ketchup is another simple upgrade—mix in a bit of sriracha, Cajun spice blend or barbecue sauce.

Ah, Sweet Nothing beats ice cream when the weather is warm. Like the Summer Berry Sundae with Fudge, plus Almond Gelato, served by Burdock & Co. (Vancouver, B.C.). Choose goodquality ingredients, and you’ve got a simple solution for “afters.” A medley of fresh fruit is also welcome; just ladle a nice sauce or flavoured whipped cream on top—or tuck a couple of crispy biscuits alongside. Summery sauce options could include sprightly herbs like mint and rosemary, brightness from lemon or balsamic vinegar, even a sauce made from jam thinned with fruit juice. Also trendy? Premium ice cream sandwiches. Make your own with premade or fresh, bakefrom-puck cookies.

IN SEASONS

For Spicy Salt, mix: ¼ cup salt, 2 tbsp paprika, 1 tbsp each garlic powder & garlic salt, plus ½ tbsp each cumin, pepper, basil, parsley, 1 tsp chili powder and ½ tsp celery salt. Garnish with a sprig of fresh rosemary.

WHAT'S HOT: TRENDY, SPICY SALT-ENHANCED FRIES, CHICKEN, FISH AND VEGGIES–EVEN BAR SNACKS LIKE POPCORN.

HOT & COLD: MAKE YOUR OWN PREMIUM ICE CREAM SANDWICHES WITH PREMADE OR FRESH, BAKE-FROM-PUCK COOKIES.

CHEFCONNEXION.CA

The Final Straw Decades before the Slurpee—back in the 1880s, in fact—Marvin Stone was drinking a mint julep with what was then the standard of straws: a stalk of rye grass. Stone hated the gritty residue the straw left in his drink as it broke down, according to the Smithsonian Institution’s Lemelson Center for the Study of Invention and Innovation. So he made his own drinking device by wrapping strips of paper around a pencil. After removing the writing implement, he glued the paper strips together. And thus was born the modern drinking straw. Short or tall, colourful or traditional, drinking straws have almost as many styles as the tumblers and glasses they go in! Not only are drinking straws fun and functional for both kids and adults, but they’re a classic complement to beverages. It makes what you are drinking more of a treat. There are many advantages in using a straw. • It is easier to drink more. • A straw is ideal for those who are bedridden. • There is less chance of choking when using a straw. • Using straws is more sanitary. Stone Straw supplies plastic drinking straws, coffee stirrers, molded bar supplies, pizza supports, PET clear cups, portion cups with lids, and specialized custom products. 18

SPRING/ SUMMER 2016

Sip Stirrers Differentiating colours help servers quickly recognize various types of drinks, helping service to run smoothly. The 6- and 8-inch straw options have a diameter ideal for sipping any beverage. Milk Straws The short length of these straws fits into a small milk or juice container. Available in slim and jumbo diameters. Jumbo Straws As the most-common straw used for beverage service, these are great for soda, water, and juice. They are available in different lengths and colors, will fit any cut-out lid, and will accommodate many different cup sizes. The 7¾-inch unwrapped straw will fit into any straw dispenser and the clear, film-wrapped straw is a great option for wet areas behind the bar. Sustainable Jumbo Straws Go green with recyclable straws. They are a cost-effective option that maintain the same properties and characteristics as other straws, and require no special handling.

Flex Straws These classic straws offer an easy, more-comfortable way to drink. Their length is universal for most cup sizes and they work well with any cut-out lid. This straw is ideal for healthcare and education needs. Spoon Straws When a straw just won’t cut it, sometimes you need a little extra. The extra-wide diameter and built-in spoon feature provides your customers the flexibility of two pieces in one. Works great for frozen drinks. Super Jumbo Straws Best for slushies, frozen drinks, and smoothies, these straws have a larger diameter than a jumbo straw—making them perfect for thick beverages. Giant Straws The large diameter of these straws makes them a must-have for thick milkshakes and smoothies. They are available in a variety of lengths and colours to meet the operators’ needs. Super Max Straws These straws are about as big as it gets. With an extra-large diameter, these straws are the perfect companion for drinks with large chunks of ice, fruit, or candy pieces—like bubble tea, pearl tea, and other specialty drinks.

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Avocado Aioli Di p

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Place all ingre dients into food processor and Taste for seas oning and adju blen st as necessar y.

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SPRING/ SUMMER 2016

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M E N U

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Mother Parkers Marley Coffee Coffee is always a staple but innovators will push your cup of joe to the limit this year. It’s almost as if anything can be done to coffee and consumers will be interested in it. Some of the ideas on the horizon: • cold brews where coffee is steeped overnight in cold water • unique, limited edition bean batches • pour-over techniques • coffee tasting bars

Get Up, Stand Up and Start Brewing! Marley Coffee allows you to make a real difference in the world—because of the many different ways the company gives back to the community. Marley Coffee sources its sustainably grown, ethically farmed and artisan roasted gourmet coffee beans from around the world, including Ethiopia, Central and South America and Jamaica.

SPRING/ SUMMER 2016

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OPEN MENU

Hungry for

Answers Research proves that consumers looking online for a place to eat or drink are also looking for your menu. It’s next on their “want to know now” checklist, just after where you’re located. So tell them what you serve! Let’s look at best practices for menus on the Web.

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OPEN MENU

Instant Gratification Be sure your menu is optimized for smartphones. And that means moving away from the PDF format. It’s no longer in favour even for desktop websites, as that one extra step to view is too much for most customers. Even so, the chain Montana’s BBQ & Bar relies on in-site menus plus printable PDFs for five separate categories—including take-out. And they’re each loaded with photos and hard-sell statements. The caveat for all? “Prices may vary by location.”

How Much? Speaking of price, some experts say not to bother for online menus; simply indicate a range. The rationale: avoiding awkwardness if prices change in-house and the site hasn’t caught up. The Moxie’s Grill & Bar chain follows that rule of thumb. That said, other popular chains such as Milestones do include prices. But you’ll just see a number for each menu item, with no dollar sign (e.g., “6”). Kelsey’s hits the price appeal hard: “Dinner for 2 for $50” and “Daily Drink Dealz” are first up on the website

Secret Menu? The Burger’s Priest chain puts theirs on the website, viewable if you answer a “skill testing question.”

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menu board. St-Hubert will talk cost if you jump through a few hoops— such as indicating your desired location and hitting several “show price” buttons. Note that review sites such as Yelp assign dollar signs to indicate your price point. The lowest is one $; the highest is four.

Picture This Mouth-watering photos help clinch the deal. Tim Hortons and Swiss Chalet are the gold standards here. Click “Menu” on the Tim’s site to pull up easy-to-navigate categories such as Coffee, Sandwiches and Hot Bowls, and Snacks and Baked Goods. There’s a small but attractive image of each item in each category, plus a tempting sentence or two. It’s pretty much the same story for the Chalet. Should you follow the leaders? Most independents use just a few highquality images to give a professional halo to the website and the menu. That’s certainly a less expensive option. Don’t rely on customer photos on social media to accurately portray the beauty of your menu items.

OPEN MENU

MOUTH-WATERING PHOTOS HELP CLINCH THE DEAL.

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OPEN MENU

sweet endings let’s eat icons Symbols flag all kinds of advantages for customers. Healthier: gluten-free/ friendly, low-calorie, vegetarian/vegan New/signature: many chains use their logo here Low salt/sodium: usually defined as “no salt added” Most popular: e.g., star, ribbon, highlight

Clever Categories Consider the ways you organize your offerings, as well. Straightforward names such as Burgers, Pastas and Desserts always make sense. Some venues take categorizing a step further, with titles such as “On Bread” for sandwiches and “Sweet Endings” for the cake and pie options. Also seen: strategies like “Share” at Moxie’s, and “Keg Classics” at The Keg Steakhouse. What are the right words to make your menu more fun (or elegant)?

Draw ‘Em In

PoSTmost popular

menu items at least place on the internet

$ 28

CHOoSE A PRICE FoRMAT THAT WoN’T DISAPPOINT

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Independents and chains alike are also using illustrations to supplement the glamour shots of food and drink. For a great example, pop onto the East Side Mario’s site and check out the tricycle that accompanies “Mini Marios” and the clock that takes you to the Lunch options. Something similar might work for you.

Page View The venerable Smitty’s chain puts a 10-page menu on their website to click through. There is a trend toward smaller menus, and some research is trying to pinpoint the optimum number of items. In the fast-food world, consumers preferred six items per category (starters, chicken dishes, fish, vegetarian and pasta dishes, grills and classic meat dishes, steaks and burgers, desserts). As for fine dining, people wanted seven starters and desserts, and 10 main courses. A manageable number of choices applies especially to online menus—think smartphone-size screens.

OPERATORS SAY

Photo by Marca Roberts

JoAnne Jabbour, Papa Joe’s When your family has owned a restaurant for nearly 30 years, you’ve truly “lived and learned.” Take it from JoAnne Jabbour who, with siblings Barbara and John, has grown the Charlottetown (P.E.I.) business founded by their father, Joe, after his sudden passing in 1991. One smart move: hiring Executive Chef Irwin MacKinnon as culinary leader 25 years ago.

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OPERATORS SAY

Can you list any important changes you’ve undertaken—or will be? JJ: Our POS has simplified and increased efficiency in our day-to-day operations. We’re also planning to become more active on social media. In February, we started renovating to give the restaurant a fresh look. The idea is to maintain our casual environment to ensure all our present and new customers feel welcome and comfortable.

What makes your operation unique on P.E.I.? JJ: We’re a family-owned business with a local-centric point of view—and always have been. We know our customers and are committed to providing them with homemade, fresh and healthy menu selections using locally grown products as much as possible. We’re also huge supporters of local producers and gear our menu to availability.

Tell us a bit about the accolades for Papa Joe’s and Chef Irwin. JJ:

We’ve received several, including three awards in 2015 from Best of Sea. Chef Irwin also earned us the Burger Love 2012 Winner, with “The Goddess.” We’ve been nominated several times for the Taste Our Island Award and took home the top spot in 2011 [PEI ADAPT Council].

What does “community involvement” mean to you? JJ: Team sponsorships, plus donations to local charities and benefits. Chef Irwin is also very committed to coaching and mentoring students and young chefs who want to learn their craft, and he’s actively involved in supporting the local culinary community.

You’ve got more to say about Chef Irwin’s high profile and your team. JJ: Irwin has been inducted into the Honour Society of the Canadian Culinary Federation, a national body of Chefs established in the 1960s. He is also current President of the PEI Chefs Association. Our staff are motivated, energetic and team oriented! We’ve had the great opportunity of maintaining people long-term who take the same pride in what they do as us Jabbours and Irwin.

Can you add a few last words about Papa Joe’s and your distributor? JJ: Quality service and food is what we do! They go out of their way to help us maintain that by providing great service and product.

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MARKETING 101

Community CONNECTIONS Today’s customers want to know all the ways you’re supporting their community. Even venues that entertain plenty of tourists can benefit from doing good—and talking about it. Stretch your mind and stretch your dollars, to build awareness and traffic for your business. Great Fit Some sponsorships make perfect sense, like Song Cook’s Authentic Korean Restaurant and the Reel Asian International Film Festival (Toronto, Ont.). Film: INITIATION LOVE Director: Tsutsumi Yukihiko

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MARKETING 101

13 cities

50+ RESTAURANTS 19 OCT 2016

Hook up with an established event like the Restaurants for change dinner * restaurantsforchange.ca, initiative of Community Food Centres Canada

win-win Want to tie contributions to traffic? Three suggestions here: Add $1 to the cost of a menu item and donate the proceeds.

•

Designate a percentage of sales for a slow day, like Monday.

•

“Buy one breakfast from us, and we’ll feed breakfast to one hungry child.”

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How Much?

Angel Food

Some businesses like to designate an amount of money to donate each year. If you’re approached by several organizations, it’s a good way to restrict the number of “yes” answers. “Sorry, we’ve spent all we can this year” makes sense, and doesn’t denigrate anyone’s reason for soliciting you. And if there’s a cause that’s close to your heart, most or all of your contributions can go there. Then you can focus available resources— and make a meaningful difference. Last but not least: which charities will strike a chord with your customers?

Catering is another way to contribute, and could even lead to other, profitable opportunities. Deliver an appreciation lunch for local school employees, for example. Or, provide and serve one meal for a senior centre or residents of a halfway house, to give staffers a well-deserved break. Local food banks may be thrilled to have your surplus prepared food; do check into their needs and requirements first.

If you receive more solicitations than you can accommodate, perhaps create a 1-page application that briefly discusses your decision-making process. It makes you appear more professional, and could lessen the chance of hurt feelings.

Helping Hands Donating money isn’t the only method of giving. Donating time—yours and/ or your employees’—can be welcome. Examples include hosting a day to paint a building or to help fill a volunteer roster for a fundraising fair. Bonus: a boost for employee morale and engagement. You could also invite an organization to use your indoor space or parking lot for a special event or staff celebration.

Other ideas? Create a culinary club that meets regularly during the school year and gives local students a chance to acquire real-world skills from a professional. Or, assist former prisoners to learn a trade in your kitchen. Sometimes grants are available to help defray costs for programs like these; investigate the possibilities.

Please Give Guests at IHOP restaurants in Alberta, Ontario and British Columbia were asked to leave cash or cheque donations in designated boxes for The Royal Canadian Legion Poppy Fund. The solicitation ran October 30 through Remembrance Day, November 11. Perhaps there is an organization that you can support in much the same way, by soliciting money from customers. The solicitation could be short term or over the course of a year.

MARKETING 101

provide and serve one meal for a senior centre or residents of a halfway houseâ&#x20AC;&#x201C;to give staffers a well-deserved break.

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MARKETING 101

“We Care”

Create a culinary club that meets regularly during the school year and gives local students a chance to acquire real-world skills from a professional.

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It’s not boasting to strategically mention organizations you support. Be sure to list them in as many places as possible. You may even ask to use their logo(s). Outside your walls: be sure to include community causes on your website and in social media and advertising, including school-sports programs and electronic billboards. Inside your venue: think of ways to list your contributions on menus, table tents and drink coasters. “We Care” buttons for customer-facing staff are another option. And always mention your charity work in news stories and interviews, no matter the topic.

Go, Team! Of course, many restaurants like to sponsor local sports like hockey or soccer—whether kids or adults. It can be a great way to gain publicity and drive traffic. Taking part could mean providing uniforms or snacks, and offering discounts to teams and families. Sponsoring other activities and events could also help you score with customers both loyal and new. Examples include school bands or music concerts, literacy programs, and Boys & Girls Clubs of Canada.

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The flexibility and flavour of paella

A Pan Full of Taste

MIXED PAELLA INGREDIENTS

It’s 2016 and now is the time to embrace fish and seafood; chefs need to be maximizing every opportunity they can to get seafood dishes on their menus and give diners what they are looking for. Chefs can easily appeal to health conscious customers and tap into the ‘superfood’ trend by upping their fish and seafood offering. This will not only excite keen fish eaters but attract interest from people who may not normally eat fish. Introducing fish dishes to menus doesn’t mean you need to invest in a whole new array of menu items and seafood products, just a little creativity. It’s vital that chefs choose sustainable species from trusted sources for their menus to satisfy customer demand. There are lots of delicious fish varieties which are sustainable such as pilchards, anchovies, mussels, skipjack tuna and oysters. Chefs and caterers can keep customers interested by experimenting with these species to create new and exciting dishes. In addition to buying certified fish, chefs can seek out unusual species to get playful with in the kitchen, such as coley, pouting and pollock, which are all white fish and can be used in place of cod.

No matter the choice of meat, the cooking style is always similar…and paella always features saffron along with tasty olive oil.

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3 /8 oz

chicken breasts

large pinches saffron

sea salt

heaped teaspoon smoked paprika

plain flour, for dusting

500 g

paella rice

olive oil

small bunch flat-leaf parsley, leaves picked and chopped, stalks chopped

freshly ground black pepper

100 g

chorizo, sliced

slices pancetta or bacon, chopped

onion, finely chopped

cloves garlic, finely chopped

organic chicken stock, hot

1/2 cup frozen peas 10

king prawns

500 g

mussels

small squid

PREPARATION 1. Preheat the oven to 190ºC/375ºF. Season the chicken pieces and dust with flour. Heat a little olive oil in a large deep pan and fry the chicken until golden brown on both sides. Place the pieces on a baking tray and into the oven for 20 minutes. 2. Put the pan back on the heat. Add the sliced chorizo and pancetta or bacon and fry until browned and crispy. Then add the onion and garlic and cook until soft. Meanwhile infuse half the hot chicken stock with the saffron. Add the smoked paprika, rice and infused stock and leave to cook on a medium heat, stirring from time to time. 3. After 20 minutes the rice should be nearly cooked. At this point, pour in the rest of the stock along with the peas, prawns, and the mussels and squid if you are using them. Place a lid on the pan and cook for 10 minutes more. 4. Finally, add the cooked chicken and serve sprinkled with chopped parsley and a wedge of lemon.

TASTE NATION

All across Canada, diners are talking about juicy, beefy hamburgers—and who’s doing them best. We’ll take a look at just a few venues, and what makes them worthy of discussion. You’ll see carefully selected ingredients and preparation, plus other (mostly fun!) ideas that create standout operations. Here’s your connexion to the best burgers in Canada. Unique Perspective Since 1926, founder Chick Chamberlain of Tomahawk Barbecue in Vancouver (still owner!) has been naming burgers after some of the Indian Chiefs he has known. The Skookum Chief Burger features certified organic beef topped with onions, lettuce, free-range egg, weiner, bacon, cheddar, tomato and Tomahawk special sauce! West Coast and North Shore native artifacts have pride of place here. Also in Vancouver, Raglan’s Bistro is a hangout with a tiki vibe (straw hut bar, surfboards) and “cartoons from your childhood playing on the TVs.” “Serving you since the turn of the century,” the popular The Republican boasts blue brie, aged cheddar, roasted mushrooms, crispy onions, garlic mayo, and a ciabatta bun.

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TASTE NATION

What’s in a Name? Naming burgers is part of any great operator’s menuing process. Let’s start with Bernie & the Boys Bistro’s “biggest” success—the Mammoth. That’s 25 ounces of 100% natural Alberta beef (BBB’s home province) on a homemade bun. Other fun monikers and burgers include Steve’s Dad’s: cheddar and mozzarella, mayo and ranch, Magma Sauce, lettuce and pickle. And the Notch-Yo, slathered in cheddar, hot banana peppers, sour cream, guacamole and salsa. How about “Bistro Train Wreck” for a name? That’s what Bistro Burger Joint (Ont.) calls their local, natural beef burger with a deep fried bun, smoked bacon, aged white cheddar, caramelized onions, lettuce, tomato, pickles and spicy mayo. This joint is co-owned by two brothers and a potato farmer. It’s cash only, and you’ll see a cow-horn door handle, branded wooden tables, painted skateboards showcasing each burger, plus colourful chalkboard menus and three framed hides on the walls.

Simple Strategy Bright colours and a type-only logo on the website clue you in to BOOMBurger (P.E.I.) and its laser focus on classic burgers done right. The long list of “free toppings” is savvy, as is serving 100% fresh Island beef on buns grilled with local Cows Creamery butter. Little Boom is one patty, Big Boom is two. Burger Bob (Que.) also takes things easy but smart: with a simple menu, small building with a walk-up window and picnic table outdoors. The taste? As one online commenter says: “Perfectly charred burgers that are almost impossible to get in the States.”

On Target Enticing a particular type of customer can pay off. Look at Frat Burger (Ont.). Even the name says, “student appeal”; things like mismatched chairs extend the youngand-hip approach. Burger options include The Hound Dog, topped with peanut butter, Monterey Jack cheese and bacon. Another is called The Hangover, and you can order “squeezers” (i.e., toppings) such as Frat Sauce. Then there’s Average Joe’s Sports Bar (Alta.), voted best sports bar in Canada by Sportsnet TV (2009). Naturally, they feature games on TV, but also live music and comics. They serve “hand-crafted, ground-fresh beef” burgers on a toasted garlic bun. Add-ons range from cheese to bacon to pineapple.

Outside the Box The “Woody Mobile” gets attention as it brings catered burgers to events for Woody’s Burger Bar & Grill (Ont.). Like the stationary location, this tricked-out van offers Canadian hardwood-fired cooking of local beef “hand-pressed daily.” Try the Coronary stuffed with blue or cheddar and topped with fried onions, bacon, fried egg and cheese. Or go Asian style with the Tokyo: pickled ginger, wasabi mayo, sautéed onions. Some operations are doing delivery through SkipTheDishes; these include Birmingham’s Vodka & Ale House (Sask.). Other hooks for this popular spot: “woven” bacon, BBQ sauce spiked with whiskey, and the Poutine Burger loaded with plank fries, squeaky cheese curds and gravy.

More Doing More • Bonzzini’s Brew Pub (Sask.) • Burger Barn (Ont.) • The Burger Factory (Man.) • Chuck’s Burger Bar (Ont.) • 38

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The Home Place Inn & Restaurant (P.E.I.) • Papa Joe’s (P.E.I.)—see page 29

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COST CHECK

Rock,

Paper, cals Chemi

Paper goods and cleaning supplies are important to any foodservice operationâ&#x20AC;&#x2122;s bottom line. Food safety and convenience are also key in the decision to buy. And today, these necessary items are being scrutinized for their environmental impact, too. How do you choose?

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COST CHECK

Train employees to wipe up spills immediately, and to use disinfectants sparingly and at the right time and temperature.

SPRING/ SUMMER 2016

COST CHECK

Foil bag or grease-resistant deli bag for the sandwich?

Waste Not From special “one at a time” dispensers for napkins to “use less” detergents and disinfectants, there are several innovations that could help you save money. If you’re in the habit of ordering the same products every time—or buying whatever’s on sale from the big box stores—you may be pleasantly surprised by what’s available from your broadline distributor. “Value” is the watchword here, rather than price. When you track your expenses for paper and chemicals (separate invoices may help), you’ll see the savings.

Right for the Job Your sales rep is a great source of information on the best product to use in particular situations. Foil bag or grease-resistant deli bag for the burger or sandwich? (That depends.) Is a special grill cleaner really necessary? (Definitely.) Customer complaints about the durability of serveware, or a bad taste in the food, is worth a few minutes of your time to test or investigate the range of products that makes the most sense. From attractive appearance to practical advantages—you’re the judge! Speaking of looks, crisp white is always in style for plates, napkins

and more, but do learn about the colours and designs that bring a touch of the unique to your presentation.

Mind the Store Your inventory of paper goods should be kept clean and dry when in storage. Also free from contact with odors, if customers handle them (like paper plates). It’s a detail that can be easily overlooked. For chemicals, you’re looking to promote safe storage and safe use by all employees. Be sure everyone understands when to wear gloves, for example—you never know whether a hostess or manager might grab some caustic disinfectant, or give other staffers a hand washing a pan that’s been soaking with something harsh.

review:

retrain:

arrange:

new products for new advantages

any time you change chemicals

invoices by product category

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COST CHECK

Cheap Charm • Light-hearted presentation is trendy for desserts, and paper delivers. • Colourful muffin cups or attractive white tulip cups hold mini cakes. • Bite-size doughnuts or cookies look enticing in fry cones. • Use checkered liners or white hot dog trays for bread pudding. • Serve s’mores flavoured popcorn (Air Canada Centre, Toronto [ont.]) in classic striped bags.

Easy Cleanup Have you tried the latest in pan liners? Scraping and soaking baked-on foods could become a thing of the past. Some liners can actually be reused, for even more value. Consult with your sales rep. Sanitizing can be a snap—and more effective, too—with a “clean as you go” approach. Train employees to wipe up spills immediately, and to use disinfectants sparingly and at the right time and temperature.

Can or Compost Single-use items can be a great way for the casual eatery to reduce expenses. But even serious dining venues have embraced disposables in an attempt to add fun to their presentation of food and beverages. Like serving biscuits in brown paper bags at Chives Canadian Bistro, Halifax (N.S.). And with the range of paper products available, there are options that help make your business eco-friendly. If that’s important to your customers, and you choose products accordingly, be sure to publicize that fact.

CHEMISTRY LESSON •

•

SPRING/ SUMMER 2016

Careful measuring of chemicals affects efficiency & effectiveness

Using the correct chemical ensures safety & customer satisfaction Training makes the difference; checking is a job requirement

GOOD BUSINESS

IT’S A PLAN! Got a business plan? Whether you’ve been serving folks for decades or are just starting out in the food biz, “putting things in writing makes them real.” That’s one great incentive to create a document that outlines your goals. Need another reason—or two or three? You want to 1 : apply for a loan; 2 : expand in any way; or, 3 : explore adding new technology.

SPRING/ SUMMER 2016

GOOD BUSINESS

Document the Dream This is your opportunity to step back from the day-to-day and consider the overall landscape. Where do want your business to be—what do you yourself want to be doing—1 year from now? 5 years? Choose a time frame and write down the steps you feel are most important. For example, if you’re thinking of moving to a new location, or opening a second venue, what will it take to make that happen? Creating a plan is also a chance to revisit your enthusiasm for your business, and get excited about the future!

Now What? If a sample plan or fill-in-the-blank template would be useful to you, you’re in luck. Go to canadabusiness.ca and look for those that best apply to your situation. There’s also a link on the site for the Canada Business Network, which runs regional centres that offer advice and assistance. What’s more, several businessdevelopment organizations and banks

offer templates, writing guides, sample plans, and interactive tools online. Many of these are free of charge. Or, you may choose to purchase software that’s helpful in preparing the exact forecasts and operational summaries you need.

Let’s Share Managers and even key employees could be motivated to up their game— or stay with your business—by viewing your plan. These people could also contribute valuable insight about details that may be missing or inaccurate. A well-thought-out business plan can also help secure a leased space, or could even be used in negotiating a break on rent. Of course, it’s a critical document if you’ll be seeking funds from a bank or other entity. That said, include a confidentiality statement right on the front page, even at the internalreview stage.

If submitting your business plan for anything official, make sure it’s designed well (attractive and easy to read) and get it proofread. CHEFCONNEXION.CA

GOOD BUSINESS

Do:

write like you’rE a

Positive Restaurant CRITIC

DoN’T:

neglect estimates for desired

investments

Paint a Picture

It’s Systematic

Do your best to describe the total guest experience—include the “theme” you use to approach food and beverage offerings, for example. How do you develop, test and introduce the recipes and dishes you present to customers? And remember to talk about décor, music, lighting, indoor/ outdoor spaces, plus the design highlights of menus, signage, website, advertising, etc.

Another good idea: Look at your systems. All of them! The training just mentioned above—are you using hands-on, computer testing, refresher sessions, or a combination? How are you helping to ensure knowledge of and comfort with any position in your business? Plus, consider the ways you recruit the aforementioned staffers.

Then there’s the people piece of the puzzle. Describe your customers in as much detail as possible. For example, try pinpointing an age range, possible careers and interests, whether couples or families, price sensitivity, etc. On the internal side, outline management strengths along with the staff “philosophy” and training successes (or strategies to fix shortcomings, if this is for internal eyes only).

Do your best to describe the total guest experience—include the “theme” you use to approach food and beverage offerings, for example.

SPRING/ SUMMER 2016

Food strategies to evaluate include portioning, inventory, and tracking waste. Also, analyze your methods for getting product to customers, looking closely at: ordering, takeaway, catering and delivery.

Go to Town It could be time to take an objective look at foodservice industry trends, as well as the specific competition in your area. We all know the only

GOOD BUSINESS

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GOOD BUSINESS

Higher Tech? Consider upgrading ordering and payment systems, digital signage–and easy-tooverlook items like training methods, cooking equipment and water-saving faucets.

constant in life is change. And we also know how incredibly busy people running their own businesses can be. The landscape may have changed— literally—since you opened your doors, however long ago that may be. Can you convey the things that make your establishment unique? (Note: “great food and service” is not unique.) What is your focus? Answering these questions in light of current trends, local demographics and other, nearby eateries could be crucial.

Wise Policy How long has it been since you looked at the legalities of running your business? From the regulations for

providing uniforms (dictated by each province) to the type of insurance you carry, you’ll want to be sure you’re up to date. Remember to review written policies for staff, plus safety procedures and security measures. Finally, your approach to scheduling, time tracking and tip sharing could also land you in hot water if you’re not aware of current rules. Spending time on these topics could definitely save you headaches and lawsuits. Of course, no one can predict what tomorrow will bring, not to mention the years ahead. But if you make little to no effort to think about the future, then you’re “planning to fail rather than planning to succeed.”

touch points Here’s a rough outline of what you’ll want to cover: • Business Description • Management Overview • Business Environment • Operations/Technology • Marketing Strategies For a loan request, include one to three pages of summary up front.

SPRING/ SUMMER 2016

Fully Cooked Roasted Chicken Supreme upscale your menu Features & Benefits:

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Will help reduce labour cost and preparation time

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From field to cup, we know better. For over 100 years we have been providing better coffee, tea and specialty beverages in a variety of innovative flavours and formats. Our uncompromising customer service and support provides customized solutions to deliver a better experience, for you and your customers.

For more information about our better beverage solutions, contact Mother Parkers at 1-800-387-9398. SPRING/ SUMMER 2016 Mother Parkers. We know better. mother-parkers.com

sharing ideas

How To Assemble a Kid-Friendly Charcuterie Board

n the surface, a charcuterie board seems like a simple hors d’oeuvre. After all, there’s no cooking involved—just take some deli meat and throw it on a cutting board and call it a day, right? Wrong. For a charcuterie plate to stand out and have a well-rounded selection, some serious thought and preparation is required.

It’s such a great way for kids to dine because of the variety and finger friendly little pieces.

Charcuterie hails back to an ancient, more artisanal time. The 6000-year-old process for “char cuit” involves both art and science to cook meat, poultry and seafood (in particular, pork), and preserve it through salting, poaching, curing and smoking over time. Over the past few years, the art of salting, curing, and smoking meats has muscled its way into just about every type of food outlet, from specialty delicatessens, to meat-heavy restaurants.

For little ones, use cheeses like cheddar, mozzarella or Baby Bel.

The best charcuterie isn’t just plates of cold cuts and cornichons, but rather an old world craft taken up with great appreciation and verve by chefs. Luckily for diners, this translates to an astounding array of cured, smoked and salted delicacies; accompanied by the equally strong and unwaning trend of pickling and preserving, a veritable smorgasbord of good eating.

Anything cured or smoked is usually a go! But if your kids are a little pickier offer some chicken breast, ham or bacon.

You can substitute pickles with regular baby cucumbers or carrots. Anything fruity and jammy works here in a cute little pot with a teeny spoon to go with it. Sliced apple, pear or melon will go wonderfully with the salty flavours you have on the board already. Sliced baguette, crostini and crackers and rice crackers work well.

Seafood charcuterie is poised to be the next big trend to make waves in the restaurant industry: platters of preserved, salted, smoked and cured fish designed for sharing.

CHEFCONNEXION.CA

Gay Lea Longlife Soft Serve mix starts with 100% Canadian farm fresh milk. Our aseptic process ensures freshness for the customer and longer shelf life for you.

• No refrigeration required • Ensures food safety • Extended shelf life

For more information visit www.gaylea.com/foodservice or call 905-283-5222 (toll free: 1-888-268-0508) 54

SPRING/ SUMMER 2016

RECIPE CENTRAL

Whether you’re serving on the patio, at the golf course, or at a sidewalk table, look to updated favourites for warm-weather profits. We’re also making suggestions for accompanying wines and beers.

Enjoy!

Casual Favourites

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RECIPE CENTRAL

CHICKEN A grilling classic, versatile and easy to prepare—what could be better?

SPICED CHICKEN THIGHS Often a less expensive cut, yet so flavourful! Mix 1/3 cup mayo, 1 Tbsp chili powder, ½ tsp cayenne and some kosher salt. Coat 8 thighs (skin-on, bone-in), cover and refrigerate at least 2 hours. Dredge in 1-1/2 cups breadcrumbs and grill on medium low, 20–25 minutes per side. GOES WITH … Wine: Aromatic whites, e.g. medium-dry Canadian Riesling and Pinot Gris Beer: Ales, Hefeweizens and wheats

BBQ CHICKEN Start with your favourite sauce. Then, to customize (and be trendy!) add something special. Ideas abound: bourbon, jalapeños, ginger & sesame seeds, hot sauce, cumin, Chinese Five-Spice Powder, thyme, lemon or lime juice. GOES WITH … Wine: Full-bodied red with just a touch of sweetness, like Shiraz, Grenache Beer: Dark ale, porter or stout; Holy Smoke Scotch Ale

SPRING/ SUMMER 2016

TIP: For better, tastier rubs, combine spices and seasonings with oil—which also makes chicken juicier and helps keep it from sticking to the grate.

CHICKEN BURGER WITH CARAMELIZED ONIONS & APPLES Form patties with ground chicken (or turkey) plus 2 cups fine breadcrumbs, ½ cup skim milk, 1 tsp olive oil and ¼ tsp cayenne, per pound of meat, plus salt & pepper to taste. GOES WITH … Wine: Light, sweet white like Riesling or fresh, full-88 red Beer: Belgian tripel, golden strong ale or wheatwine

RECIPE CENTRAL

DOGS Make the meal adults and kids alike will cheer about.

CHICAGO STYLE with pepperoncini/sport peppers, tomato, sweet relish, dill pickle spear and celery salt on poppy seed bun—the Yanks got this right. GOES WITH … Wine: Dry Riesling

GRILLED FRANK with cheese-and-chipotle chili. GOES WITH … Wine: Sirah or Petite Sirah Beer: Witbier or IPA

Beer: Lager or English-style brown ale

TRY A FEW MORE CONDIMENTS FROM AROUND THE WORLD:

ALL-BEEF FRANK with ketchup, spicy mustard

Colombia: ketchup, mustard, mayo, crushed pineapple, crushed potato chips

and sauerkraut. GOES WITH … Wine: Gewurztraminer or Pinot Gris Beer: IPA or dubbel (Belgian style), or grainy Malt

Denmark: pickle chips, remoulade, ketchup, mustard, fried onions, chopped onions Memphis, U.S.: bacon, barbecue sauce, chopped scallions, shredded Cheddar TIP: Poach hot dogs to 155°F/68°C (about 10 minutes); then broil or grill briefly.

CHEFCONNEXION.CA

RECIPE CENTRAL

NACHOS

⅓ cup all-purpose flour

Canadians claim this popular dish for themselves—for appetizers, entrees and celebration platters. There are so many options! Replacing grated cheese with a cheese sauce makes nachos current and classy.

2 cups half-and-half

Chips: Yellow corn, blue corn, flour

4 cups grated sharp Cheddar 4 cups grated Monterey Jack

Beans: Black, garbanzo, refried, kidney

3 tomatoes, chopped

Meat: Crumbled burger or chorizo, pulled pork

Coarse salt & freshly ground pepper

Toppers: Guacamole, sour cream, red or green onions, salsa, cherry tomatoes, charred tomatillos, cilantro

INSTRUCTIONS

Heat: Jalapeños, serranos, roasted poblanos, radishes, hot sauce

LAGER CHEESE SAUCE Serves: 8-12 INGREDIENTS

¼ cup vegetable oil  2 large yellow onions, minced 3 to 5 jalapeños (to taste), minced 1 tsp ground cumin 1 tsp chili powder  ½ tsp cayenne pepper

12-ounce bottle lager-style beer

SPRING/ SUMMER 2016

1. Warm vegetable oil over medium-low heat in large

saucepan. Add onion, jalapeños and spices; cook, stirring until onion is very soft, about 6 minutes. Add flour and cook until absorbed. 2. Gradually whisk in beer. Simmer until beer reduces by

one-third. Add half-and-half, whisking until thickened, about 5 minutes. Reduce heat to low and add cheeses. Cook, stirring until completely melted. 3. Remove from heat and fold in tomatoes. Season to taste

with salt and pepper. Keep warm until ready to ladle over nachos. GOES WITH … Wine: Pinot Grigio Beer: Lager or ale

DEPARTMENT

Rustic Beer [FLAVOURED] Bun

You’re Smokin’ BBQ Bun

How “Sweet” it is Potato Bun

It’s Better with a Brioche Bun

Well Done Steak Spice Bun

Make a Toast-er Bun When it comes to Weston Foods, a bun is not just a bun. It’s the host with the most, it’s the first impeccable impression, it’s what you embrace before you eat and it’s the first bit of an incredible bite. Our six new innovative buns are crafted to inspire distinctive and delicious recipes that will change the perception about how they can significantly increase your menu appeal and the customers appetite. Each has a distinctive flavour, texture and profile that will raise your menu mmmmmagination.

International Pacific Sales, (West) 604-273-7035 Magnum Food Brokers Inc. (Ontario) 905-474-1500

Taktik Marketing, (Quebec) 514-389-2553 Amca Sales & Marketing, (Atlantic) 902-468-1501

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Art Direction / Layout: Newhall Klein, Inc.

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