Foodservice in Paradise 2018 issue 2 by Sysco Hawaii

S E R V I N G Y O U T O D AY ’ S I N D U S T R Y N E W S A N D I N F O R M AT I O N 2018 ISSUE 2

KUMU FARMS Locally Grown Fresh Produce

Duke's Lane Market & Eatery JACKIE REY'S OHANA GRILL Gaylord’s at Kilohana Estate ALOHA MIXED PLATE The Portuguese Sausage Legacy

Pride in our work, so you can take Pride in

we take

the beef you serve. Introducing the chilled portion-cut beef program by Newport Meat. Contact your HFM Sales Representative for availability and selection today. TM

CONTENTS 2018 ISSUE 2

5 Hawai‘i Restaurant Association

Hawai‘i Lodging & Tourism Association

Duke's Lane Market & Eatery

10 Jackie Rey's Ohana Grill 12 Gaylord's at Kilohana Estate 14 Ishihara Market 16 Aloha Mixed Plate 18 FEATURE: Kumu Farms

22 31

22 FEATURE: Gouvea & Purity Foods, Inc. 27 Local & National News 28 Operator's Edge 31 Trending 39 Favorite Recipes 46 Calendar of Events

16 EDITOR’S CORNER

Aloha!

Over the past quarter, here at HFM our Merchandising Team has been busy! We have started to introduce a broader, unmatched products and supplies inventory, and brought you new items such as Newport Meat chilled portion-cut steaks, and Sysco Complete 360 towel dispensing systems. These new products are the proof that Sysco is leading the way in quality, and bringing the very best to you and your customers. As you can tell on the back cover of this issue, in the coming months, we will start introducing you to all of Sysco’s Leading Brands. Sysco and HFM have built our reputation and success by focusing on quality, consistency, savings and variety. As we bring more and more Sysco items in stock, we will provide more information on these items, and share with you why Sysco’s Leading Brands are unsurpassed in the industry. Good things come from Sysco. We are confident that being part of Sysco will further enhance our ability to be your most valued and trusted business partner. Mahalo for your business and support, as we grow stronger together! Herman Tam Marketing Director HFM FoodService, A Sysco Company

E Ulu Ikaika Like Ana

Growing Stronger Together

Oahu 716 Umi Street, Honolulu, HI 96819 Phone: (808) 843-3200 Fax: (808) 843-3211 Toll Free: (800) 272-5268 Maui 120 Kane Street, Kahului, HI 96732 Phone: (808) 877-2017 Fax: (808) 270-9545 Toll Free: (800) 272-5268 Hawai‘i Island 215 D Railroad Avenue, Hilo, HI 96720 Phone: (808) 880-9050 Fax: (808) 882-7844 Toll Free: (800) 272-5268 Kauai 3971 Halau Street, Lihue, HI 96766 Phone: (808) 246-0296 Fax: (808) 245-2629 Toll Free: (800) 272-5268

www.hfmfoodservice.com FOODSERVICE IN PARADISE 2018 ISSUE 2

Exclusive to Sysco!

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LOCAL & NATIONAL NEWS

Hawai‘i Restaurant Association

litter-free Hawaii and to keep the surrounding ocean, clean. The City & County of Honolulu is unlikely to add maintenance shifts or staffing, so unless we make a bigger and better trash can, nothing is going to change, Fraser said. Among other initiatives, Malama 808 is working with the City and County of Honolulu to upgrade trash cans at Ala Moana Beach Park as a pilot project.

“Banning one product for another is only creating better litter.” – Gregg Fraser, executive director of the HRA

There are calls to ban polystyrene containers and plastic straws, but as isle residents have seen with the plastic bag ban, we now have thicker plastic bags that are billed as reusable. At some stores the bags “are three times as thick,” Fraser said. “So how is that better for the ecology? It’s not good for the economy, either, because it costs three times as much to give you that bag … we’re paying for that thicker bag,” he said. “The ban on bags hasn’t worked. We still have plastic everywhere,” he noted. “Banning one product for another is only creating better litter.” Achieving the goal of eliminating litter “comes down to the core question: “How does our trash become litter?” Fraser said. “Before it’s litter, it’s trash. This is what we need to get across and if legislators don’t listen, nothing’s going to be solved.” The proposal to ban polystyrene containers is not new. The recent proposal to ban plastic straws, “oddly enough, could be the straw that breaks the camel’s back.” This is the reason the HRA is against a ban on anything that’s going to put the burden back on the operator. The Hawaii Restaurant Association is very focused on an environmentally friendly World, but we do not think it’s fair to increase expenses to businesses when it won’t solve the root cause. These bills join other proposed legislation such as minimum wage increases and mandated paid family sick leave in adding to restaurant and foodservice operators’ burdens. When the cost of running a restaurant goes up, so will the menu prices, or worse, operators may need to cut employees to reduce expenses in other areas. Neither is good for our economy.

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LOCAL & NATIONAL NEWS

wo food containers meet on the beach. One is compostable, the other, polystyrene. They met after escaping from an overflowing, unattended trash can. Both could sully the ocean and harm marine life. Both started out as responsibly discarded trash. Greg Fraser Now, both are litter. HRA Executive Director “How is changing one for another going to change the litter problem?” asked Gregg Fraser, executive director of the Hawaii Restaurant Association (HRA). “We’ve all seen the overflowing trash cans at beaches and parks,” he said. Animals and recyclers dig through them. The over-filling and the digging sets the trash free in the air, creating litter, Fraser said. He estimates that 75 to 80 percent of Hawaii’s litter starts out as properly discarded trash. HRA has aligned with Malama 808, a non-profit entity partnering with restaurants and other businesses to promote best practices for litter prevention, to create a

LOCAL & NATIONAL NEWS

Hawai‘i Lodging & Tourism Association

biggest hospitality industry events, where hotels, HLTA Island Chapters and our allied members all come together to give back to our communities. Always held within the month of May, this year’s walk will take place on May 19 on Oahu, May 12 on Kauai, Maui and Hawaii Island, and May 5 on Molokai and Lanai. Prior to the actual day of the Walks, a lot of planning and preparation is taking place on every island by hundreds of volunteers to ensure a successful and fun- filled activity. Since it began in 1978, the Charity Walk has raised more than $32 million to benefit hundreds of local charities. Last year, an amazing 14,000 walkers helped us raise a record $2.27 million statewide and generate funding for nearly 350 charities across the Hawaiian Islands. This year we plan to once again continue using our online crowdfunding registration platform through MobileCause to help streamline the registration process and reach an even wider audience. More information and details on registering can be found at www.charitywalkhawaii.org

FOODSERVICE IN PARADISE 2018 ISSUE 2

LOCAL & NATIONAL NEWS

n March 8, HLTA partnered with aio Media (parent company of HAWAI‘I, HONOLULU, and Hawaii Business magazines) to present the inaugural aio Media Hawaii Lodging & Mufi Hannemann Tourism Awards at the Hawaii President and CEO Convention Center. The awards gala recognized top achievers in the hospitality industry among 14 categories spanning Agritourism, Excellence in Food & Beverage, Best Hotels/ Accommodations, Leadership in the Industry, and Best Tourism Events. With the broad scope of categories, there were many finalists within the restaurant and foodservice industry. The winners within the food & beverage restaurant categories included Ruth’s Chris Waikiki Beach Walk for the Excellence in Fine Dining award and Duke’s Waikiki for Excellence in Casual Dining. The Excellence in Local/Sustainable Dining award went to Azure at The Royal Hawaiian, a Luxury Collection Resort. Greenwell Farms took the award for the Agriculture Tourism Destination category and the top award for Farmer’s Market went to the Kapiolani Community College Farmer’s Market. The award for Best Agriculture Event Using Locally Grown Products went to the Hawaii Food & Wine Festival. We congratulate all the finalists and winners for all categories, and once again say mahalo for continue keeping our tourism industry vibrant year after year. We are already looking forward to the 2nd annual aio and HLTA Tourism Awards. It’s that time of year again; the Hawai`i Lodging & Tourism Association and Hawaii’s hospitality industry are preparing for the 40th annual Visitor Industry Charity Walk, and you can count on it being better than ever with this being the big 4-0. This annual walk is one of Hawaii’s

RESTAURANT CLOSE-UP

ABC STORES’ NEW ERA:

Duke’s Lane Market & Eatery How this well-known convenience store chain launched Duke’s Lane Market & Eatery in Waikiki BY MARIA KANAI

uke’s Lane Market & Eatery (DLME) is one of many new changes that took place last year in Waikiki. The swanky food court is an exciting addition to the neighborhood, breathing fresh air into the area with its 13,000-square foot food hall that boasts of a gourmet bakery, raw seafood bar, burger grill and the 150-seat Basalt restaurant. For many people, it’s surprising to learn that Duke’s Lane actually belongs to the well-known conve8

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nience store chain ABC Stores. “ABC Stores has been doing business in Waikiki for many, many years. It is very successful but it’s really about staying relevant,” says

Executive Chef Keith Kong. “The founders are constantly looking for ways to improve and make changes, and in the case of DLME, ventured into the marketplace and restaurant

wood and the Auberge Du Soleil in Napa Valley. He returned to Hawaii to take his first Chef’s position at the Kilauea Lodge, followed by Matteo’s and Hale Ikena. Most recently, he’d spent the last 15 years at Duke’s Waikiki. “Basalt is DLME’s signature restaurant where we focus on utilizing many local products including fresh chicken, cheese, eggs, pork, seafood and produce by working with farmers and suppliers,” says Kong. “Our vision for food is to create menu items with these awesome products that will reflect our cultural diversity. As a young restaurant, we will continue to evolve our menu to find the right mix as well as continue sourcing new and exciting local products.” He’s been partnering with HFM since returning home to Hawaii more than 23 years ago. He says, “As a chef, I value working with a company that provides not only great products and pricing but also excellent customer service. I have always felt

DUKE’S LANE MARKET & EATERY WHERE: 2255 Kuhio Ave, Honolulu, HI 96815 WHEN: 6:00 am - 11:30 pm. Monday- Sunday FOR MORE INFO: PHONE: 808-923-5689 EMAIL: customerservice@ abcstores.com WEBSITE: www.dukeslanehawaii.com

like I am one of their most important customers and I appreciate how hard they work to accomplish that.” For more information on the venue or restaurant, visit their website at www.dukeslanehawaii and follow them on Instagram @dukeslanehi and @basaltwaikiki.

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business. The concept is new in Waikiki and we feel locals and visitors will enjoy the convenience of eating and shopping in one place.” Located in the corner of Seaside and Kuhio avenues, DLME opened in the bottom floor of the new Hyatt Centric Waikiki Beach in July 2017. Kong says, “We offer something for everyone, whether you’re looking for a quick bite to eat, a dining experience or something in between. Waikiki has become so competitive for both staff and customers, there are so many restaurants to choose from. That motivates me to be constantly doing my best.” Local boy Kong attended Colorado State University where he took a parttime job as a dishwasher. He knew that he wanted to become a chef so he switched careers and graduated from the California Culinary Academy in San Francisco. He worked for 8 years in northern and southern California including the Four Seasons Hotel in Newport Beach, Meado-

RESTAURANT CLOSE-UP

Jackie Rey’s Ohana Grill BY FERN GAVELEK

ackie Rey’s Ohana Grill has been a favorite Kona dining spot since 2004 and it expanded in 2016 to opened a second location in Hilo. “We’ve basically doubled in size,” says co-owner Paul Streiter. “Menus are similar at both locations but each is totally different when it comes to atmosphere.” In Kailua-Kona, Jackie Rey’s is located on Kuakini Highway, a few minutes away from the visitor strip of Alii Drive. The establishment has a trademark sampan parked out front and the restaurant’s interior is painted in bold primary colors while sporting comfy booths with tablecloth covered tables. The newer restaurant in downtown Hilo occupies the 1907 Kaikodo Building, which was built as the Hilo Masonic Hall and later served as the 10

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Seafood is king at Jackie Rey’s and the colorful Ahi Poke Tower is a favorite with patrons.

Jackie Rey’s signature sampan and bright, exterior colors welcome diners to the Kona location.

The Lemon Grass Caesar Salad is an island spin on an Italian Classic.

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The 160-year-old English-style bar is an attention getter at Jackie Rey’s in downtown Hilo’s 1907 Kaikodo Building.

Bank of Hilo. Beautifully refurbished, the location boasts a finely crafted bar and antique woodwork. The original bank vault can also be seen by patrons and the website jokes its used “to hide misbehaving children.” Jackie Rey’s has earned multiple Certificate of Excellence Awards from TripAdvisor. “What’s key for us is consistency in food quality while maintaining a high level of service.” Chef Stephen Wada at the Kona location describes Jackie Rey’s cuisine as Pacific Rim with comfort foods like clam chowder. “It’s definitely island cuisine and we have some dishes with an Asian emphasis.” Chef, a graduate of Anaheim’s Orange County Culinary Institute who last worked in Florida, says the menu showcases the island’s fresh fish and local produce. “We work with the local fishermen and the fish is always the best,” he details. “It has been a pleasure working the quality of fish we have. It’s heads and tails above what I got in Florida—the ono is top quality; here it’s almost pink.”

Chef Wada says Jackie Rey’s trademark dish is the Seafood Trio starring grilled fresh catch, a crab cake and shrimp kabob accompanied with Molokai sweet potato mash, pineapple salsa and a drizzle of Thai Coconut Sauce. Chef relies on HFM for dairy products, bread and Ameristar frenched, bone-in, center-cut pork chops. The 12-ounce chop is served with sautéed spinach, a lite mushroom marsala sauce and garlic mashed potato. “HFM’s dairy products are convenient to use with the twist off tabs rather than cardboard flaps— we use a lot of the heavy cream,” he explains. Chef favors the La Brea bakery brand Rosemary Olive Loaf that comes 12 to a case. It’s served as a warm appetizer with garlic herb butter. Jackie Rey’s won a 2017 Award of Excellence from Wine Spectator for the scope of its wine list and also a special designation for inexpensive wine pricing. Both restaurants are great for a business lunch, to meet friends for happy hour and pupus and for a special dinner out.

The Coffee-Rubbed Pork Chop Special at Jackie Rey’s.

JACKIE REY’S OHANA GRILL WHERE: Kona: 75-5995 Kuakini Hwy, Kailua-Kona, HI 96740 Hilo: 64 Keawe St., Hilo, HI 96720 WHEN: 11 am- 9 p.m. Monday-Friday, 5-9 p.m. Saturday-Sunday FOR MORE INFO: PHONE: Kona: 808-327-0209 Hilo: 808-961-2572 EMAIL: jackiereyskona@yahoo. com, jackiereyshilo@yahoo. com WEBSITE: www.jackiereys.com

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A Historical Dining Experience on Kauai R

How Gaylord’s at Kilohana Estate allows visitors to experience Kauai’s culture and history

here’s nothing quite like a visit to Gaylord’s at Kilohana Estate. At one restaurant, you can experience Kauai’s culture, depth of history and breathtaking views of the island’s scenic beauty. Kilohana Estate dates all the way back to 1896 when, as the story goes, plantation manager Albert Spencer Wilcox, one of the original missionary families, first developed it as a working cattle ranch. It was his nephew, Gaylord Parke Wilcox, who took over in 1936 and built Kauai’s first mansion. Today, the 16,000-square-foot

FOODSERVICE IN PARADISE 2018 ISSUE 2

BY MARIA KANAI

Kauai mansion has been lovingly resorted to its former 1930’s beauty and style. There are now specialty shops, art galleries and of course, Gaylord’s, a beautiful restaurant with breathtaking courtyard seating and onolicious food. Executive Chef Mark Sassone and his team has made the menu unforgettable, boasting of fresh Hawaiian regional cuisine. Chef Sassone was the past Executive Chef of Kauai Beach Resort, JJ’s Grill, and the Hilton Hotel, and a graduate of the California Culinary Institute. He’s known for his beautiful pastries and

cakes, as well as his culinary and baking talents using local produce. Kilohana’s 67-acre sustainable farm provides Executive Chef much of the Mark Sassone produce and herbs used in the dishes and cocktails. Laird Livingston, Director of Food & Beverage Operations for Kilohana Estate, says, “Sourcing local is an important part of our restaurant’s vision. Vegetables and fruits are sourced from

Inside the restaurant, nearly half of the original estate’s furnishing remain, and the gardens and orchards have been replanted according to the original plans. The house was designed by the renowned British architect, Mark Potter and the home was unusually

a lavish island buffet and a truly immersive and interactive show,” says Livingston. Like other luaus, the luau has ono Hawaiian food, a dramatic torch lighting and imu ceremony, Tahitian rhythms, fantastic music, and traditional hula dancing. What

“Sourcing local is an important part of our restaurant’s vision.” – Laird Livingston, Director of Food & Beverage Operations for Kilohana Estate

modern for its time. The original furnishings were purchased from Gump’s of San Francisco, and the lumber was all shipped from the west coast. “The restaurant is inside the actual home that the Wilcox family lived in, so there is great historical background here,” says Livingston. The Luau Kalamaku takes place at the estate three times a week and hosts up to 800 visitors. “It’s an incredible production, filled with

sets the luau apart is its state-of-theart media system and an interactive stage design which transports you to ancient Polynesia during the time of their remarkable migration to the Islands. “It’s one of the best productions in the state,” says Livingston. For more information, visit gaylordskilohana.com and to book a luau evening, visit luaukalamaku. com.

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the nearby plantations and farms – supporting our farmers is important. For example, the Banana Cream Pie on our menu uses local bananas, we Laird Livingston, use avocados from Director of Food & nearby plantations Beverage Operations for Kilohana Estate for our salads and mangos in our drinks are sourced locally as well.” Other popular items on the menu are the Ahi Poke, Seafood Spring Rolls and Organic Greens Salads. Lunch features Cobb Salad, Fresh Fish Tacos or the ranch-style Kilohana Burger. At dinner, many enjoy the Sesame Seared Ono, Hoisin Glazed Spare Ribs or the Grilled NY Strip. On Sundays, Gaylord’s offers an extensive brunch buffet with specialty a la carte entrees. Open since 1986, Gaylord’s Restaurant is proud of its food as well as its ambience. Diners can sit around the manor’s original courtyard with views of Mt. Waialeale in the distance.

CUSTOMER SPOTLIGHT

The ‘Ohana Behind this Kaua‘i Market

BY MARIA KANAI

om-and-pop stores hold a special place in Hawai‘i – they’re well-respected and loved by the community because we know ‘ohana is important. Ishihara Market is one such Kauai eatery, a grocery store founded in 1934 by Shoko Ishihara, a Japanese immigrant who worked at the fields at Kekaha Sugar Co. The story goes, after several years of labor, he wanted to start a family and married a Japanese picture bride. When World War I broke out, he enlisted 14

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in the U.S. Army. After receiving U.S. citizenship through military service, he started the business after the war ended. The market has gone through several moves and expansions since then. Currently, the Market is being run by Ray Ishihara, Guy and Shawn Ishihara, and Grace Kitabayashi, the 3rd generation owners. Ask anybody about Ishihara Market, and you’ll hear raving reviews about its incredibly fresh, flavorful poke. Most popular flavors lining the glass display cases are the

Spicy Ahi Poke, Menehune Special Poke, Tsunami Poke, Original Poke and Spicy Shrimp Poke. But despite its popularity, third-generation owner Guy Ishihara humbly says that there is no secret in making good poke. “Everyone knows the ingredients to a basic poke. The key is being creative and making flavors that you know people enjoy,” says Ishihara. Customers are also welcome to sample poke or prepared foods so they can buy what they like. Besides the poke, the market carries a large

variety of bentos, off-the-grill lunches such as burgers, hot daily lunch specials, healthy salads and sandwiches. Being an independent grocery store is rewarding but comes with its unique challenges. Ishihara says, “The fact that we’re located on an outer

special about Ishihara Market, and its longevity is the result of more than just the delicious assortment of poke. The market’s success is a testament to the hard work and dedication of a family that’s allowed the place stick around for more than 80

“Everyone knows the ingredients to a basic poke. The key is being creative and making flavors that you know people enjoy” island makes it difficult for us to get goods at competitive prices. Buying power is limited. What we’ve done to overcome these obstacles is to create more prepared foods, increase our Asian product line and carry items that the bigger stores are limited in.” Ultimately, it’s clear that customers recognize that there’s something

years – and, for hopefully many more years. “We’ve worked hard to create a friendly atmosphere and a sense of ‘ohana within the store between customers and employees. And, we have exceptional employees. When you enjoy your job, it resonates in the customer service,” says Ishihara.

WHERE: 9894 Kahakai Rd, Ste A, Waimea, HI 96796

CUSTOMER SPOTLIGHT

– Ray Ishihara, 3rd generation owner

ISHIHARA MARKET WHEN: Monday to Thursday: 6AM–7:30PM Friday and Saturday: 6AM–8PM Sunday: 6AM–7PM FOR MORE INFO: PHONE: (808) 338-1751

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(left) All sandwiches, like this fried mahi special, come with salad and Aloha Mixed Plate’s own Hoaloha Farms kalo chips; One of the many Local Favorites on the breakfast menu is Fried Rice with Eggs.

Aloha

Mixed Plate BY FERN GAVELEK

“N

ew Look, Same Aloha, Always Local” is the mantra of Aloha Mixed Plate (AMP), part of the Na Hoaloha Ekolu group of Maui food and beverage establishments: The Old Lahaina Luau, Star Noodle, Leoda’s Kitchen and Pie shop and the Hoaloha Bake Shop. Serving food continuously from 8 a.m.-10 p.m. daily, the Lahaina restaurant offers shaded, outdoor dining for both visitors and residents. “We serve both the visitor and residential communities,” says Nicky Boskoff 16

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Dahlberg, GM of Aloha Mixed Plate. “We see about 700-900 people a day at our breakfast, lunch and dinner meal periods. Our kitchen staff is about 27 strong.” A Lahaina native, Dahlberg grew up on Kauai, where she entered the food and beverage industry. Because her family’s background is construction, she began specializing in restaurant project management. “Star Noodle was my first project with Na Hoaloha Ekolu,” she details. “Since then we have opened Leoda’s and recently remodeled and opened

Aloha Mixed Plate.” A 30-year F&B industry veteran,

AMP offers three meat varieties of Eggs Benedict and all come with Hoaloha Bake Shop sweet rolls, mixed greens and panko-crusted, red potatoes.

Aloha Mixed Plate boasts a three-month facelift, which includes the Lahaina Restaurant’s new entranceway and a makeover of menu staples.

ALOHA MIXED PLATE WHERE: 1285 Front St., Lahaina, HI 96761 WHEN: Breakfast, 8-11 a.m.; Lunch-Dinner 11 a.m.-10 p.m. FOR MORE INFO: PHONE: 808-661-3322 EMAIL: amp@alohamixedplate. com WEBSITE: www. alohamixedplate.com

stay true to our plantation theme but take advantage of the farm-to-table approach. What makes our menu and food special is our attention to the freshest ingredients and modern approach to preparation. Though traditionally plate lunches come on plastic or Styrofoam plates, we have elevated the approach and stay away from anything that might go against our sustainability goals.” A nod to its name, the restaurant’s trademark dish has been on the menu for two decades: the Aloha Mixed Plate. It features fish, chicken, kalbi, two scoops rice and a scoop of macaroni salad. “The plate itself is a representation of our mixed cultures of Hawaii as well: Shoyu Chicken is Japanese influenced, Kalbi from our Korean ohana, and the fresh fish from our Hawaiian culture,” continues Dahlberg. AMP uses a lot of kalo (taro) on the menu as Na Hoaloha Ekolu operates a farm and grows several varieties—the restaurant has a small patch on site. “Our Kalo-Flower Mash, served as a side or with the Imu-Braised Short Ribs, is a combination of our farm-fresh kalo and cauliflower,” shares Dahlberg. Fresh Hoaloha Farms kalo chips are served with all sandwiches. Much of the menu still comes from HFM, from proteins to bar supplies;

The mouthwatering Fruit Plate is served during breakfast at Aloha Mixed Plate.

Dahlberg says the list is extensive. “Our HFM representative John Hearne really keeps us informed of our options and new products and because of this, our product line continues to grow from HFM,” she adds. After a three-month remodel, the GM says the menu includes many new items but also a good representation of the old menu. She explains, “The items that have helped us build our reputation have also received a makeover by using better ingredients while maintaining flavor profiles and price points. It’s important to us that while we have created a beautiful and welcoming remodeled space, our commitment to our customers and community remain intact.”

Aloha Mixed Plate sources 12 oz. pork chops from HFM to serve on a bed of furikake rice with mushrooms and a veggie. FOODSERVICE IN PARADISE 2018 ISSUE 2

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Dahlberg says she is “most inspired by the creative and humble chef.” She has worked with chef/owners, chef/celebrities and hands-on administrative chefs. “I am always thrilled when we (she and chefs) are able to sit together, work through an idea for a dish, describe the textures and flavors, talk about the plating and the story behind the dish— and then see it served to our guests with their full appreciation—that’s the highlight of my job,” she continues. Aloha Mixed Plate has a varied menu that includes a host of local favorites: Mochiko Chicken, Chow Funn, Saimin Deluxe, Sizzling Loco Moco, Filipino Adobo Wings and poke. The menu is sprinkled with the names of local farms and brands. Dahlberg elaborates, “We serve elevated, plantation-style local food. Our menu consists of some ‘plate lunches’ born of Hawaii’s Plantation Days, as well as our new items that

FEATURE STORY

KUMU FARMS:

Growing Produce on Maui and Molokai BY FERN GAVELEK

nowing the multiple benefits of sourcing local produce, HFM relies on numerous statewide farms to meet the needs of its customers. On Maui alone, HFM supports 28 farms, including Kumu Farms, which has operations on both Maui and Molokai. In business for over 30 years, Kumu Farms grows a wide range of vegetables, fruit and herbs to broadly satisfy the culinary needs of Hawaii’s foodservice operators. Meaning “source” or “teacher” in Hawaiian, Kumu strives to grow produce that is both conventionally grown and Certified Organic by Oregon Tilth to feed local residents 18

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and visitors of the islands. Basically, being “organic” universally means not using synthetic pesticides, fungicides, herbicides or fertilizers while operating with soil improvement and crop rotation plans. Certified organic farms keep records on all inputs used on the farm, plus harvesting and marketing. Oregon Tilth is the third largest USDA-accredited organic certifier with a mission of promoting biologically sound and socially equitable agriculture. Kumu Farms has earned the prestigious “Hawaii Seal of Quality” from the state Department of Agriculture and has racked up its share of awards:

2012 Maui County Exceptional Small Business, 2014 Whole Food Markets ONO Award, 2015 Best Hawaii State Farm Stand by Organic Life magazine and 2016 Local Heroes Best Farm/Farmer Edible Hawaiian Islands magazine. The company is best known for its non-GMO Sunrise Strawberry Papaya that is distributed statewide and to the U.S. Mainland. When ripe, the fruit’s smooth skin turns an attractive golden orange. Inner flesh is salmon pink, firm—yet juicy, and the variety is known for its sweetness and low acidity. Its flavor hints of peaches, melons and berries.

The papayas are FHA (forced hot air) treated before export—the environmentally friendly and nonchemical approach to perishable product sterilization. Kumu also offers 20-some other commodities and availability of them rotates with the seasons. Kumu got its start in 1981 at the Molokai Ag Park in Kualapuu. The island was free of the devastating papaya ringspot virus that plagued other Hawaii growers and owner Grant Schule began cultivating non-GMO papaya in earnest. Today, Kumu grows its papaya there on the farm’s 150 acres, employing 15 field workers. “Kumu Farms has been an important resource on Molokai as the island is very rural,” says Emanuela Vinciguerra, Kumu Farms sales and marketing director. “We have an incredible impact on the island, producing diversified fresh food while using a variety of agricultural practices.” Five years ago, Kumu Farms expanded to Maui Tropical Plantation, where it also employs 15 field workers and grows the same crops as on Molokai, with the exception of papaya. In addition, the Maui operation cultivates non-GMO corn and a Heritage Lettuce Blend exclusive to HFM. The popular blend contains five, select baby lettuce varieties geared for use by the foodservice industry. Vinciguerra says Kumu is dedicated to overcoming the marketing obstacles of the modern farmer in Maui County: meeting demand, competing with imports and increasing consumer standards. “One of my duties is educating the community, both on Molokai and Maui, on how to best use the many fresh products we produce,” continues Vinciguerra. “If we have demand, we grow more food to meet demand and that creates more jobs and helps the local economy.” In addition to papaya, non-GMO corn and the Heritage Lettuce Blend, the cornucopia of food produced by Kumu Farms includes eggplant, fennel, arugula, a salad mix, dif-

ferent varieties of kale, chard, tatsoi (Asian spinach), carrots, beets, sage, rosemary, dill, thyme, cilantro, basil, parsley, Williams and Apple bananas, mango and pineapple. “Typically, a lot of farmers focus on growing one or two crops — they keep it simple — but Kumu Farms offers diversified products for a variety of reasons,” Vinciguerra details. Not only does having variety appeal to buyers, she says, but it also helps with the health of each growing crop. Integrating different crops cuts down on the spread of pests and disease that could quickly multiply

when mono-cropping (growing one commodity). “We go with the flow of nature, producing what grows best during a season that results in less stress on the plants,” she adds. “In winter we have a lot of diversified greens and cooler weather crops, while in summer we have fruits that perform well in the heat.” Offering diversification complicates operations. However, Kumu takes it all in stride while dealing with the other challenges of farming in Hawaii: the constant, year-round pressure of insect damage in a sub-tropical

FOODSERVICE IN PARADISE 2018 ISSUE 2

FEATURE STORY

climate; fluctuations of weather, invasive deer and pigs, the need for water to irrigate thirsty plants, time management, the high cost of transportation and the need to sell perishable products in a timely manner. Another challenge Vinciguerra cites is the competition of imports from the Mainland where it’s cheaper to grow things. “Hawaii imports too much of its food,” she notes. “While a few chefs are going farm-to-table, most are 20

FOODSERVICE IN PARADISE 2018 ISSUE 2

still sourcing produce from the Mainland that could be produced here.” Education of direct consumers happens at Kumu’s farmer’s markets in Kaulapuu and Waikapu. Vinciguerra says staff take time to give usage instructions to buyers and hand out recipe cards. “It’s a unique shopping experience as we go out of our way to share info, including nutritional content,” she details. Also at the markets, Kumu Farm

Fresh Products are featured — a line of value-added products using extra fresh produce. Offerings include jams, jellies, pestos, hot sauce, a tropical dried fruit mix and the new papaya pickles. Markets are open 9 a.m.-4 p.m. Monday-Saturday on Maui and Tuesday-Friday on Molokai. “For our price-driven market customers, we try to keep prices as affordable as possible,” emphasizes Vinciguerra. “Our markets are right

FEATURE STORY

next to our fields and we offer the convenience of the freshest possible food while employing local residents.” Produce not sold or used in the value-added products is donated every week to food banks on both islands. “It’s a significant amount,” she details. “We try not to waste anything.” Vinciguerra concludes, “We are here to grow food; we are available and ready to grow and expand if the need arises.” FOODSERVICE IN PARADISE 2018 ISSUE 2

FEATURE STORY

The Portuguese Sausage Legacy How Gouvea’s & Purity Foods, Inc. brought Portuguese sausage, this humble meat, to local homes and restaurants BY MARIA KANAI

classic Hawaiian breakfast just isn’t complete unless the eggs and scoop of white rice is accompanied by thick, savory slices of Portuguese Sausage. This seemingly commonplace meat comes with its own history and culture, dating all the way back to the warm days of the immigrants who arrived from Portugal to Hawai’i during the late 1800s. Cuts of flavorful, cured pork, while humble and unassuming, have belonged to Hawaii tables for over a century. In 1878, the first of the Portuguese immigrants arrived to work alongside many others in the sugar fields. At the time, their contract allowed them to bring wives, children and even gave them an acre of farmland. That’s why within a decade, the community of less than 500 people multiplied quickly into 10,000. Thanks to them, Portuguese sausage, or linguica, made its way to the local diet and now you’d be hard-pressed to find a family that doesn’t enjoy a couple slices of this sausage on occasion – or every day, for that matter! We spoke with Gouvea’s & Purity Foods, Inc, a wellknown Portuguese Sausage company in Hawai‘i, and asked owners Scott Stevenson and Bill Atherton how Portuguese Sausage became such an integral part of the Hawaiian culture.

A Long-Lasting History

It all started back in 1933 with Jacinto Gouvea who created the original Hawaiian Portuguese Sausage Company, out of his Kalihi backyard. He would slaughter the pigs, make about 50 pounds of sausage and then ride around town selling out of two suitcases. The Gouvea’s family developed the business for four generations until the current owner Bill Atherton bought the company in 2006. Bill acquired the business from the Gouvea’s family who

FOODSERVICE IN PARADISE 2018 ISSUE 2

Koa Pancake House

were his close friends and neighbors in Waimanalo. Purity Foods was owned by the Rego family, who originally immigrated to Maui from the Azores Islands in the late 1800’s and established their roots here. Stevenson’s grandfather, Al Rego, one of 15 children, was introduced to the cattle raising and meat packing industry at the Ulupalakua Ranch on Maui. He worked there for 17 years and learned everything he could about sausage making before he and his brother Leonard – the same Leonard of Leonard’s Bakery – jumped at the opportunity to buy the Purity Packing Sausage business in the mid 1950’s. The two brothers knew that if they put together their knowl-

FEATURE STORY

edge of sausage making and marketing, rebranding the business would be a success. After all, Leonard’s Bakery already had grown popular from its fried malasadas. For two decades, the company flourished. After Leonard’s passing in the early 1980’s, Al assumed sole ownership of the company which he then re-named as Rego’s Purity Foods. Stevenson looks back and remembers helping out with the family business. “My dad was the general manager, and I grew up making sausage and cleaning the factory. I knew that I wanted to be involved in the family business ever since I was a kid,” recalls Stevenson. He eventu-

ally bought out the other family members and then in 2008, Gouvea’s and Purity Foods merged to become one company managing multiple brands and distinctly traditional Hawaiian-style products. What sets their Portuguese Sausage apart? “Purity is by far the most preferred Portuguese Sausage Brand in Hawaii and we believe one reason is because we use only fresh pork. We don’t use any frozen meat like some of our competitors, our customers can really taste the difference,” says Stevenson. Customers can find Gouvea’s Portuguese Sausage’s, Hawaiian Brand Sausage’s, and Purity Portuguese SauFOODSERVICE IN PARADISE 2018 ISSUE 2

FEATURE STORY

sage’s on the shelves at Foodland, Times, Safeway, Don Quijote, Tamuras, Waianae Store, Walmart, Costco and Sam’s Club as well as at many local restaurants.

FEATURE STORY

How Local Chefs Are Using It

Among the local restaurants using Purity Portuguese Sausage products, Zippy’s Restaurants is a well-known local franchise. They use Purity’s sliced and diced Portuguese Sausage products in its breakfast plates, bentos, omelettes, fried rice and Portuguese bean soup. Jenny Shimabuku, purchasing manager, says, “We choose to serve Purity Portuguese Sausage on our menu because of its great taste and quality, and it’s one of our most popular breakfast meat for our customers. It’s a great partnership working with Gouveas and together, we support providing good tasting local products to our customers.” Koa Pancake House is another long-time customer. “We use Purity’s products for 29 years now,” says Juno Chung, owner of Koa Pancake House. The restaurant is a casual and comfortable breakfast and lunch spot, and you’ll find Purity’s Portuguese sausage used in some of the omelettes on the menu, and of course, the breakfast plate boasting of the sausage with eggs and pancakes. “We believe Purity’s Portuguese Sausage is the best tasting Portuguese sausage. We refuse to switch to any other brand!” says Chung. Chef Roy Yamaguchi, world-renown chef and James Beard award-winner, incorporates Portuguese sausage at his restaurant Eating House 1849. The Eating House 1849 has three locations – one on Kauai, and two on Oahu. The restaurant name is a respectful nod to a man called Peter Fernandez, who, the story goes, opened one of the first restaurants in Hawai’i called the Eating House back in the mid-1800s. Fernandez used what was available from local farmers, ranchers, foragers and fishermen and Yamaguchi strives to do the same, sourcing food from Makaweli Meat Company, Ho Farms, Kahumana Organic Farm and Kahuku Farms. The E.H. Burger at Eating House 1849 by Roy Yamaguchi

FOODSERVICE IN PARADISE 2018 ISSUE 2

Koa Pancake House

With the “E.H. Burger” on the menu, you’ll find that Yamaguchi uses ground Portuguese Sausage along with other meats like local beef and pork. “We decided to use Purity’s Portuguese Sausage because we wanted to add that unique flavor and texture to our burger,” says Yamaguchi. “The sausage adds a different texture to the dish and I wanted customers to enjoy that element of our plantation history.”

A Growing Company

The company is enjoying a season of growth and expansion with new Hawaiian Style products and brands. In addition to the Gouvea’s, Purity and Hawaiian Sausage Company Brands – last year, Gouvea’s & Purity Foods, Inc. acquired another local iconic meat brand: May’s Hawaii. May’s was established in the late 1960’s on O‘ahu by the Lau family and has primarily been in the retail markets. Most kama’aina families have grown up eating May’s famous Teriyaki Patties and Kal-Bi Ribs. Under the May’s line, the company is now introducing their popular Local Style products to the Foodservice markets including May’s Kalua Pork, Flame-Broiled Teri Patties, Fully Cooked Teri Chicken and Shredded Chicken. Last year, Gouvea’s & Purity Foods, Inc also launched a Reduced Sodium Portuguese Sausage for those who want to minimize their salt intake as well as a line of new fresh sausages under their additional Hawaiian Sausage Company Brand in Italian Sweet, Italian Hot, Bratwurst and Breakfast Links. Gouvea’s & Purity Foods, Inc.’s future is based around keeping the family and local traditions throughout the company alive. The company annually hosts a weekend retreat for all of their employees and their immediate family members at a local resort to celebrate the holiday season. Since 1933, the ability to maintain a high-quality product and a dedicated workforce helps the company ensure its future sustainability. Bill Atherton states, “Our vision is to provide a healthy working environment for our employees, so that we can produce high quality, affordable foods to the people of Hawai‘i and the Mainland, and deliver with the spirit of Aloha.” It’s clear that Gouvea & Purity Foods, Inc. plans to continue the Portuguese sausage legacy for many more generations to come.

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LOCAL & NATIONAL NEWS

ew technologies aimed at offering convenience, such as mobile ordering, delivery apps and self-ordering kiosks, have breathed life into an otherwise stagnant food service category. U.S. food service traffic has waffled between a 1% gain and

Timeliness is top of mind for consumers using mobile pay, according to NPD’s Digital Evolution of Foodservice report. Among the leading reasons for ordering via mobile apps and other technologies was that consumers could order, pay and have their food ready when

“Providing the ability to easily order food from a restaurant is no longer a nice-to-have, it is a need-to-have.” — Warren Solochek, The NPD Group

flat for several years, according to The NPD Group, but restaurant visits paid by mobile app increased by 50% over the last year. “Mobile apps and other technologies are meeting the needs of time-strapped consumers and have given new meaning to quick service,” NPD said.

they arrive. Consumers also prefer apps because of the ability to earn rewards and loyalty points, receive specials and coupons, and look up menu items, the report said. “Special offers and coupons are favorite mobile app features,” NPD said. “Consumers want value and affordability, and mobile apps can

unlock unique opportunities and offer personalized promotions.” However, not all consumers are embracing technology in their food service experiences. In 2017, two in five restaurant visits were paid in cash, NPD said. Of these digital non-users, 22% say they prefer to pay in cash, while 18% do not want to pay service fees and 16% are concerned about identity theft or credit card fraud. Top barriers keeping consumers from using digital services for their restaurant visits include their contentment with the way the system already is, their preference for human interaction and their worries about technical errors. “Providing the ability to easily order food from a restaurant is no longer a nice-to-have, it is a need-tohave,” said Warren Solochek, senior vice-president of industry relations for NPD. “Restaurant operators seeking to gain more visits and grow the bottom line must decide which convenience enablers, digital or nondigital, are worth their investment.” Source: www.foodbusinessnews.net FOODSERVICE IN PARADISE 2018 ISSUE 2

LOCAL & NATIONAL NEWS

Technology a ‘bright spot’ in the restaurant industry

OPERATOR'S EDGE

Chef and owner Gabe McMackin of The Finch said the Radicchio del Veneto salad includes Castlefranco lettuce and a few other varieties to add flavor and texture in addition to color.

Chefs Look at Salads Through Rose-Colored Glasses Pink varieties of leafy greens are popping up on spring restaurant menus When menus start turning greener, boasting more salads and leafy sides, it’s a sure sign that spring is upon us. This year, however, spring menus are turning a new color: pink. The rosy color, pleasing texture and health benefits are prompting chefs to menu leafy greens in pink shades, most notably radicchio del Veneto, or La Rosa del Veneto, a pale pink radicchio varietal that has become the latest Instagram star. Among restaurants showcasing pink menu creations on Instagram are The Finch, a seasonal American restaurant in Brooklyn, N.Y., which crafted a pink salad made with radicchio del Veneto, roasted Seckel pears, 28

FOODSERVICE IN PARADISE 2018 ISSUE 2

pine nuts, rosemary and cippolini. King, a French and Italian restaurant in New York City, offered a salad of pink radicchio and ricotta cheese. A host of leafy greens in various shades of pink and red are popping up on menus. According to Datassential MenuTrends, other quickly growing rose-hued leaves include red leaf lettuce and red cabbage.

In addition to being pretty, they’re also healthy. “Leafy greens and pink lettuces have plenty of health benefits. They are great source of antioxidants and phytonutrients — healthy substances in plants, with health benefits,” said Amy von Sydow Green, a Philadelphia-based dietitian and restaurant nutrition consultant. “Not only are brightly colored leaves healthy, but they also make for beautiful plating and more Instagrammable meals.”

Health benefits and adding a pop of color on the plate inspired Jose Guerrero, executive chef of ViewHouse Eatery, Bar and Rooftop in Denver, to replace the monochromatic leafy greens in his Wasabi and Sweet Garlic Chicken Salad with a new blend featuring lettuces in various shades of red. “Visualizing the color pop it would add to our new spring dishes, not to mention the health benefits that become top of mind with the seasons’ change, ultimately led to the decision to incorporate red lettuce into our blend,” Guerrero said. The new blend features green and red oak leaf, red romaine, red and green leaf, red lollo rossa lettuce, green and red tango, and arugula, and is topped with local organic chicken, granny smith apples, celery, scallions, carrots, crispy wontons, sesame seeds and dressed in wasabi-aioli. At Michael’s Santa Monica, chef

Three types of chicory, also known as radicchio, and frisée with tarragon and chives alongside friedchicken at Michael’s Santa Monica.

with ricotta salata, rubi grapes, golden raisins, pine nuts and white balsamic vinaigrette. “I use black kale due to its unique flavor and crunchy texture,” Darin said. “In the spring, we add nasturtium flowers from our onsite garden to this salad.” Also featuring a lesser menued variety of kale is Savannah Sasser, executive chef of Hampton & Hudson in Atlanta. A seasonal salad is made with delicate baby kale, herbs, goat cheese, pecans, fig

“Not only are brightly colored leaves healthy, but they also make for beautiful plating and more Instagrammable meals.” — Amy von Sydow Green

reduction, grilled red onion, beet vinaigrette and dehydrated apples. “We use a baby mixture of kale so that it is not the typical kale salad,” Sasser said. “We continue to use it because it adds subtle tones of crunch and texture.” Two ways of kale are on the menu at Saltyard in Atlanta. Kale salad has pickled shiitake mushrooms, red onion, feta and pecan vinaigrette, and flash-fried kale chips are made with agrodolce and pecans. “I use it because I think it’s a great texture for a salad dish, especially when it’s julienned and paired with other crunchy and crisp elements like radishes, apples and fried chickpeas,” said Saltyard executive chef Nick Leahy. “By using kale, you end up with a very texturally complex and interesting salad that you can’t get with simple, soft lettuces.” Source: www.restaurant-hospitality .com

Lesser mended black kale is the base for a salad with ricotta salata, rubi grapes, golden raisins, pine nuts, and white balsamic vinaigrette at Ray’s and Stark Bar in Los Angeles.

FOODSERVICE IN PARADISE 2018 ISSUE 2

OPERATOR'S EDGE

Miles Thompson visits the nearby Santa Monica Farmers Market to source the three types of chicory, also known as radicchio, and frisée that he dresses with tarragon and chives and serves with chicken. “Our young roast chicken is brined, aged, roasted and deep-fried — between the brine (that is sweet) and the salty, crispy skin, we wanted to create an accompanying salad that incorporated some bitterness, so we went with different varieties of chicory,” Thompson said. While pink might soon be the new kale, the latter is still a star leafy green, with 18 percent of restaurants specifying it on menus, which includes 20-percent growth in the last year alone, according to Datassential. At Ray’s and Stark Bar in Los Angeles, executive chef Fernando Darin is serving a black kale salad

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Demand for plantbased protein beefs up Both meat substitutes and legumes in falafel form flourish on menus

and protein-rich at the heart of their meals. “A lot of people want a sense of a center-of-the-plate,” said Steve Heeley, CEO of Veggie Grill, a 28-unit vegan chain based in Santa Monica, Calif. Veggie Grill offers a wide variety of plant-based proteins, including several with a similar taste and texture as meat, such as a new Meatballs & Polenta Bowl. The “meatballs” are a combination of pea, wheat and soy proteins, and are custom-made for the chain. The chain uses Gardein Chick’n as a chicken substitute, and it recently introduced a Wunderbrat made with producer Beyond Meat’s new meatless brats, made mostly of protein from peas, fava beans and rice. “Brats are really popular in the

Veggie Grill’s Wunderbrat

Midwest, so we did a riff on the Midwest-style version of a brat,” Heeley said. The sausage is grilled and served on a pretzel bun with grilled onions, craft mustard, pickled cabbage and beer “cheese” sauce made with Sierra

BurgerFi’s Beyond Meat burger

FOODSERVICE IN PARADISE 2018 ISSUE 2

TRENDING

Americans love to eat protein, and not just chicken, beef or pork. Plant-based protein consumption is rising, and chefs and producers are responding with more meat-free varieties and more options that mimic meat. Nearly 40 percent of Americans are “actively trying to incorporate more plant-based foods into their diets,” according to a report by consumer and market research firm Nielsen, and 23 percent wanted to see more plant-based proteins. That’s significantly higher than the 6 percent who identified as vegetarian and the 3 percent who said they were vegan. Never mind that most Americans eat twice as much protein as necessary, according to the Mayo Clinic. They often want something hearty

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Nevada Pale Ale and Follow Your Heart non-dairy “cheese,” which is made from coconut milk. Veggie Grill uses Beyond Meat burgers, as does BurgerFi, a North Palm Beach, Fla.-based chain with just over 100 U.S. locations that is squarely geared toward carnivores. “It’s going insane,” BurgerFi corporate chef Paul Griffin said. “I don’t think I’ve seen anything change the industry … as much as this plant-based protein.” BurgerFi focuses on clean-label foods, and

BurgerFi’s Beyond Meat vegan burger, green-style 32

FOODSERVICE IN PARADISE 2018 ISSUE 2

the Beyond Burger, which is free of gluten and soy, fits that ethos, Griffin said. But he expressed surprise at the burger’s appeal beyond coastal cities like Miami, Los Angeles and New York. “I thought it was going to go flat when it went national, but I was wrong,” he said, noting that middle Americans from Texas to Ohio “love it.” “We have a cult following for our quinoa VeggieFi burger, and [Beyond Burger] is rivaling it,” Griffin said.

Burger battle

Beyond Meat’s main rival in the meatless burger arena is the Impossible Burger, which is made from wheat protein and appears to bleed like meat thanks to the use of heme, a protein that is a key component in the hemoglobin of blood. (Impossible Foods, which makes the Impossible Burger, derives heme from plants.) Bareburger and Umami Burger have introduced the Impos-

sible Burger in the past year, as have numerous independent restaurants. But the largest chain to introduce the burger to date is Beverly Hills, Calif.-based Fatburger, with 151 locations worldwide. Fatburger debuted the Impossible Burger at its 68 U.S. restaurants in February after testing it at seven Los Angeles locations. “We’ve had stores selling 80 to 100 burgers a day just in Impossible Burgers,” Fatburger CEO Andrew Wiederhorn said. “It’s been in high demand.” Fatburger has served a Boca Burger for years, but it contains dairy and soy, which the Impossible Burger doesn’t (although it does contain gluten). The Impossible Burger also tastes more like meat, according to Wiederhorn, and pairs better with Fatburger’s toppings, which are intended for beef. “We’ve had a definite expansion in our non-beef-eating customer base,” Wiederhorn said. Although the chain has long offered vegetarian and turkey burgers, customers who don’t eat beef would often come just for its lemonade or banana shake. But now they’re coming for burgers. “Absolutely it has driven cus-

tomers who … didn’t know they could get a beef alternative, let alone a vegan option,” Wiederhorn said. The Impossible Burger is more expensive — twice the cost of ground beef — so franchisees price it from $8 to $9, instead of $5 to $6 for a beef burger, and make the same dollar profit, if not the same margin. Chicken is also getting the plantbased treatment. Curry Up Now, a six-unit fast-casual Indian chain based in San Francisco, recently replaced its high-protein tofu with Hungry Planet’s “Range-Free Chicken,” which is made from wheat and soy proteins.

to educate our guests about the benefits of plant protein.”

Falafel finds an opening

But not all consumers want their vegetables to try to be meat. Some, whether they are vegetarians or flexitarians, want to eat vegetables that are just vegetables. “There are people who, for whatever reason, don’t want to eat manufactured burgers,” Heeley of Veggie Grill said. The chain serves a burger-like quinoa-mushroom burger, but it also uses a lot of falafel, or Middle Eastern chickpea fritters, which are

chain tested it in select locations beginning last October. They are available as a protein option for new bowls that were introduced last summer — with a base of whole grains or riced cauliflower — as well as in a pita with tzatziki, the trendy Yemeni hot sauce skhug and shredded cabbage. Falafel can also be added to salads or served as a side dish with a choice of tzatziki, skhug, harissa or salsa verde. Although falafel is Zoës Kitchen’s first center-of-the plate vegetable protein, it also offers hummus, lentil soup, and braised white beans with rosemary and garlic.

TRENDING Curry Up Now

The new item is “slightly” outperforming its replacement, said Akash Kapoor, founder and CEO of Curry Up Now. “We have seen a positive response with the plant protein, but it does vary based on location,” Kapoor said in an email. “We’ve seen a stronger response from our San Francisco, Oakland and Palo Alto stores, where there’s already high awareness about vegan protein. At our other locations in communities [in Silicon Valley] where plant protein is not as well known, we’ve had the unique opportunity to be one of the first restaurants

flexible additions to salads and sandwiches, traditionally served in a pita with hummus, tahini and vegetables. Zoës Kitchen rolled out falafel to its 250 locations at the end of February. “Our guests are giving us very good feedback, better than we thought,” said Antonio Iocchi, corporate chef at the Plano, Texas-based chain. In line with Zoës Kitchen’s healthful Mediterranean-food positioning, and also because the fast-casual chain’s kitchens don’t have fryers, the falafel is baked. Iocchi spent the past couple of years developing the falafel, and the

Yes, straight-up beans count, too. They’re in the shepherd’s pie at Fig & Farro, a vegetarian restaurant that opened in Minneapolis in late January. The restaurant uses locally processed jackfruit in some menu items, co-owner Thomas Dambrine said, but it prefers to focus on actual vegetables. The shepherd’s pie is a lentil stew with onion, garlic, butternut squash, carrots, celery, cauliflower, tomatoes and mushrooms, cooked in red wine with rosemary, thyme and Worcestershire sauce, and topped with mashed potatoes. Source: Nation's Restaurant News FOODSERVICE IN PARADISE 2018 ISSUE 2

TRENDING

Chefs Swap Carbs for Veggies as Diners Eat Lighter Cauliflower and zucchini stand in for rice and pasta in a variety of dishes

Zucchini pappardelle from Beatrix

“Aside from the obvious health benefits of using a vegetable rather than a spaghetti, the shape of the smaller zucchini forms the most perfect ribbon noodles,” Chiakulas said. On the menu since Beatrix first opened in 2013, Chiakulas said the

A zucchini noodle bowl from Zucc It

dish sells very well for a vegetarian entrée. Other dishes that swap veggies for carbs include a wild mushroom braise, smoked beet Reuben sandwich, and mushroom quinoa burger. Zucchini noodle dishes have been a runaway hit since they were added two years ago to the healthful side of the menu at SkinnyFats, a Las Vegasbased restaurant with five locations in that metro area. “We were interested in adding a healthy pasta to our menu,” said SkinnyFats chef Marco Marquez. “We were really ahead of the curve on spiral noodles and ended up creating a cult following before it went mainstream.” Currently on the menu is Zucc It, a bowl filled with zucchini noodles, eggplant, squash, peppers, mushrooms, cherry tomatoes and arrabbiata, a spicy pasta sauce; cauliflower rice, as a substitute for jasmine rice; and the restaurant’s popular CauliFire, a veggie version of breaded Buffalo chicken wings. FOODSERVICE IN PARADISE 2018 ISSUE 2

TRENDING

Cauliflower and zucchini — two often-overlooked vegetables — have become darlings of the dinner table. As chefs seek to satisfy the growing number of diners looking for lighter, more healthful fare, or gluten- or grain-free options, they are turning to cauliflower and zucchini to serve as veggie doppelgangers for grainy rice and carbo-loaded pasta. “Veggie-carb entrées are popular with chefs and guests today because of the health benefits,” said John Chiakulas, executive chef at Beatrix, a coffeehouse and restaurant from Lettuce Entertain You Enterprises with three locations in Chicago. To satisfy Beatrix’s vegetarian following, Chiakulas offer dishes such as zucchini pappardelle with tomatobasil sauce, fresh mozzarella and grated Grana Padano cheese.

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TRENDING

A shrimp and scallop bowl with zucchini noodles from Oceana Poke

squash noodles instead of the usual white rice in poke bowls. “We offered the zucchini base from the very start when we first opened Oceana Poke and found that it sold quite well,” said Nick Livanos of Livanos Restaurant Group, Oceana Poke’s parent. “Because of its success, we then added riced cauliflower as an additional base option and it became an instant hit.” About 40 percent of poke bowls sold at Oceana Poke are ordered with a veggie “carb” base instead of rice.

Since December, Big Bowl, a Chinese and Thai chain with seven locations in Illinois, Minnesota and Virginia, has been offering cauliflower fried rice to diners looking for a lowcarb alternative to traditional rice or noodles. Customers can top the fried “rice” with a choice of protein, such as crispy garlic tofu, teriyaki chicken, slow-roasted barbecue pork or soy-glazed Atlantic salmon. Steamed cauliflower rice is also available as a side with any entrée. Similarly, in February, Chicagobased Wow Bao, a Chinese steamed bun chain from Lettuce Entertain You Enterprises with 10 units, launched cauliflower rice as a base in all of its entrée bowls. The cauliflower is riced and steamed with gai lan, or Chinese broccoli, which gives the rice a green color. Thai curry, orange chicken and BBQ Berkshire pork are among the topping options. “We believe that consumers are more health conscious and are making an effort to consume less meat and calories,” a spokesperson for the Wow Bao culinary team said. “Guests have come to love the fresh taste and textures of vegetables more now than ever.” Source: Nation's Restaurant News

Cauliflower fried rice at Big Bowl FOODSERVICE IN PARADISE 2018 ISSUE 2

TRENDING

“It’s part of staying with the trend and giving people healthy options … without making them feel like they have to sacrifice,” Marquez said. “The other part being the creative aspect of it all. Thinking of different veggies that can be manipulated in such a way to resemble something people know has always fascinated me.” The culinary team at Oceana Poke in New York City also gets creative with veggies in lieu of carbs, using cauliflower rice and zucchini and

Flat out Farmland's best carving ham yet!

Smoked over real applewood, the Smoke'NFast® CarveMaster® Old Fashioned Ham is fully cooked and its distinctive flat shape makes it a perfect complement to your carving board. This is one ham your chef won't have to chase all over the carving board to cut. Instead, he can just slice and serve a delicious ham with a natural juiciness and flavor that is certain to bring your customers back for more.

Features

Benefits

Made from fresh outside muscles only

Excellent flavor and texture

Slow smoked with real applewood

True smoked ham flavor

Less than 10g of fat per 100g of product

USDA-approved "LEAN"

Special Farmland Ham cure

No MSG

Completely boneless; natural juice ham

Higher yields; easily carved end to end

DESCRIPTION

Smoke'NFast® CarveMaster® Old Fashioned Ham 2pc

MFR ITEM CODE

HFM ITEM CODE

CASE PACK

CASE WT

70247 195550

507282

2 pc

8 lb. avg / pc

FAVORITE RECIPES

GRILLED PESTO SHRIMP and Copper River Salmon Serving Suggestions: Serve with whipped sweet potatoes and zucchini spirals.

INGREDIENTS

• 3 ea. P&D shrimp (16/20), grilled, held hot (1.75 oz.) • 1 Salmon fillet, pin boned, skinned, portioned (6 oz.) • 1/2 C. Whipped sweet potatoes, prepared(5 oz.) • 6 pc. Zucchini ribbons, cut, seasoned, grilled, rolled into spirals (2-1/4 oz.) • Basil Pesto Sauce(1 oz. per serving for marinade and 1 oz. per serving for finishing toss)

DIRECTIONS 1. Marinate shrimp in Basil Pesto for at least 20 minutes, up to overnight, in the fridge. 2. Skewer three shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side. 3. Toss the shrimp with the 1 oz. Basil Pesto Sauce before serving. 4. Season the salmon fillet with salt & pepper, place in a medium hot sauté pan for approximately 3 minutes. 5. Turn the salmon over, reduce heat, and continue to sauté until the internal temperature reaches minimum food safety standards. The salmon can finish cooking in an oven if desired.

ASSEMBLY 1. Place the whipped sweet potatoes in the center of the plate. Place the salmon slightly to one side of the whipped sweet potatoes, arranging the zucchini spirals and the Basil Pesto shrimp behind the salmon. FOODSERVICE IN PARADISE 2018 ISSUE 2

ANTIMICROBIAL FRUIT & VEGETABLE TREATMENT EPA Reg. No. 1677-234

Water Alone Does Not Kill Pathogens KILLS PATHOGENS

REQUIRES NO RINSING

UNIQUE DISPENSING

Antimicrobial Fruit & Vegetable Treatment reduces 99.9% of the pathogens E. coli, Listeria and Salmonella1 on the surface of fresh cut produce2 and in produce wash or process water.3 Water alone does not kill pathogens. Effective on both raw agricultural commodities (RACs) and processed produce.

Antimicrobial Fruit & Vegetable Treatment, at its registered use concentration, does not impart any off-flavor or odor. It removes waxes and residues, improving product appearance. All components are Generally Regarded As Safe (GRAS) or have been cleared by the FDA for the intended use in a no-rinse application.

Antimicrobial Fruit & Vegetable Treatmentâ&#x20AC;&#x2122;s unique dispensing design is easy to use, provides employees with visual verification that product is dispensed, and controls the delivery of antimicrobial concentrations for effectiveness and consistent results. Dispense into sink then submerge and agitate produce for a minimum of 90 seconds. Drain and allow to air dry.

Call 1 800 35 CLEAN or visit www.ecolab.com. Pathogens: Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica This use not approved in the state of California 3 For fruit and vegetable raw agricultural commodities (RACs) when used according to the label instructions 1

FAVORITE RECIPES

BasilBurrata Salad Serving Suggestions: Add 8 slices of thinly sliced prosciutto and 2 slices of crostini.

INGREDIENTS

• 2 Heirloom tomatoes, sliced • 2 C. Cherry tomatoes, sliced • 1 Fig, sliced • 1/2 oz. Arugula • 1/4 oz. Red onion, julienned • 8 oz. Burrata cheese • 2 Tbsp. Balsamic vinegar • 2 Tbsp. Basil Pesto Sauce (1 Tbsp. per serving)

DIRECTIONS 1. Quarter heirloom and cherry tomatoes 2. Cut figs into halves 3. Julienne red onion

ASSEMBLY 1.Toss tomatoes, onion, and greens with balsamic vinegar and plate. Place burrata in the center of arrangement and drizzle with Basil Pesto Sauce. Arrange fig and tostini before serving.

FOODSERVICE IN PARADISE 2018 ISSUE 2

Guests appreciate simple, authentic ingredients. Pure Leaf ® Teas are made with only the finest. Pure Leaf® uses high-quality, single-origin tea leaves that are gently rolled and blended with real fruit and flower pieces for a premium taste and experience. Whether iced or hot, Pure Leaf® delivers exceptional teas with exceptional flavor. PURE LEAF® ICED TEA HFM #

PACK/SIZE

DESCRIPTION

390047

32/oz.

Pure Leaf ® Classic Black Ice Tea

390048

24/3oz.

Pure Leaf ® Black Raspberry Ice Tea

390117

6/25oz.

Pure Leaf ® English Breakfast Tea

390118

6/25oz.

Pure Leaf ® Gunpowder Green Tea

390119

6/25oz.

Pure Leaf ® Green Tea with Jasmine

FAVORITE RECIPES

Basil Pesto Deviled Eggs INGREDIENTS

• 30 ea. Eggs, hard boiled, halved • 1 Tbsp. Dijon mustard (1 oz.) • 1 Tbsp. White wine vinegar (1/2 oz.) FOR GARNISH • Parmesan cheese, gratedBasil, cut on biasCrouton, hand cut • 1/2 C. Basil Pesto Sauce (10 oz.)

DIRECTIONS

1. Cut eggs into halves and remove yolks. 2. Place yolks in food processor and pulse until completely crumbled, about 2-3 minutes. 3. Mix in Dijon, white vinegar, and Basil Pesto. Place mixture into piping bag.

ASSEMBLY 1. Pipe egg yolks back into egg halves and garnish as desired.

FAVORITE RECIPES FOODSERVICE IN PARADISE 2018 ISSUE 2

B U I L D T H E H O U S E with A N E W F O U N D A T I O N. NEW Minor’s ® Classical Reductions ™ Reduced Chicken Stock

Incorporate authentic, scratch-like depth of flavor and rich gelatinous mouthfeel with robust roasted chicken flavor. Use as a stock or create a pan sauce with just a spoonful plus your signature herbs, aromatics and wine. Gluten Free

| No Preservatives | No Artificial Colors

For more information or to receive a sample, contact your HFM representative today. HFM Code

Pack Size

Alfredo Sauce Concentrate

Minor’s Products

364417

6/13.6 oz

NEW! Classical Reductions™ Reduced Chicken Stock

364207

4/3 lb

Culinary Cream

364518

4/5 lb

Unless otherwise noted, all trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland. HFM Foodservice is a subsidiary of Kerr Pacific Corporation.

FAVORITE RECIPES

Italian Stuffed Peppers Serving Suggestions: Serve with whipped sweet potatoes and zucchini spirals

INGREDIENTS

BASIL PESTO SAUCE • (4 Tbsp. added to tomato sauce and 1 Tbsp. per serving for finishing topping) • 1 C. Tomato sauce • 2 C. Mozzarella cheese, shredded • 1/2 tsp. Kosher salt • 1/4 tsp. Black pepper, ground fresh

DIRECTIONS 1. Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and tomato sauce in a large bowl. Mix until combined. 2. Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. 3. Spoon remaining tomato sauce onto the tops of the meat and peppers. Cover tightly with foil. 4. Bake at 350-degrees until the peppers are soft and internal temperature reaches minimum food safety standards (about 1-1/2 hours). 5. Remove from oven. Remove foil and top each pepper with shredded cheese. 6. Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly (about 5 minutes). 7. Top with Basil Pesto.

FOODSERVICE IN PARADISE 2018 ISSUE 2

FAVORITE RECIPES

• 1 lb. Ground sirloin • 4 oz. Ground Italian sausage • 4 Bell peppers, large, halved • 1 C. Brown rice, cooked • 1 Egg, lightly beaten • 1 tsp. Italian seasoning, dried • 1 Garlic clove, minced • 1/4 C. Parmesan cheese, grated

CALENDAR OF EVENTS

Culinary Calendar 2018 MAY

MAY 5, 2018

L’ulu, Leeward Culinary Arts Gala Saturday, May 5, 2018 – 6:00 – 9:00 p.m. General Grazing $100 through April 29, 2018 $125 from April 30, 2018 Indulge your senses with the delectable cuisines of Hawai‘i‘s finest chefs alongside the Culinary Arts Program’s instructors and students. Exceptional entertainment and a silent auction, complimented by an array of wines, beers, spirits, and specialty coffees and teas complete the festive atmosphere and extraordinary ambiance of dining amid the night skies. Chefs will partner with farmers, ranchers, and aquaculturists to feature a locally grown or produced food item in their menu offering.

www.leeward.hawaii.edu/lulu

FOODSERVICE IN PARADISE 2018 ISSUE 2

JUNE JUNE 7-10, 2018 37th Annual Kapalua Wine & Food Festival A collaboration of Kapalua Resort partners creating a new spin on the longest running food and wine event in the USA. This celebration of epicurean excellence will convene the finest in food and wine and embrace all things Hawaiian – notably – the fabulous culinary bounty on Maui and here at the world-renowned Kapalua Resort.

https://kapaluawineandfoodfestival.com/

Obsessed with flavor. Dedicated to quality. There’s Angus. Then there’s the Certified Angus Beef ® brand.

Proudly raised by families like the Lienemanns, Princeton, Nebraska

Since 1978, we’ve raised the bar for Angus beef. Each cut meets 10 exacting standards for quality. You’ll taste the difference in every juicy, tender and flavorful bite.

Angus beef that’s a cut above.

Ohana

The Sysco Brand family has been delivering quality, innovation and profitability for decades and we are passionately committed to the success of every customer, supplier, community and partner. Our services and solutions are crafted with our customersâ&#x20AC;&#x2122; diverse needs in mind and our family of products is unsurpassed, backed by the largest Quality Assurance team in the industry. When Sysco brands are on the table, success is on your menu. Call your HFM Marketing Associate today to learn more.

sysco.com