Foodservice in Paradise 2018 issue 1 by Sysco Hawaii

s e r v i n g y o u t o d ay â&#x20AC;&#x2122; 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 1

Welcome!

NEWPORT MEAT From the Finest Ranches to the Finest Kitchens The Great Cake Debate SAVORING

ULU

USDA Looks to Revise Pork Grade Standards

CUTTING EDGE FOOD TRENDS FOR 2018

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 1

5 Hawai‘i Restaurant Association 7

Hawai‘i Lodging & Tourism Association

8 Kono's 10 Bongo Ben's Island Café 12 Sale Pepe Pizzeria e Cucina 14 Kalaheo Café & Coffee Company 16 Feature: Great Baking Debate 23 Local & National News

16 24

24 Feature: Savoring Ulu 31 COVER: Newport Meat® 32 Trending 37 Favorite Recipes 42 Calendar of Events

37 Editor’s Corner

Aloha!

2018 will be a new, exciting beginning for HFM FoodService! Being a new member of the Sysco ohana, we are committed to providing the same exceptional level of service that you have come to expect. As you can see, your sales representative has not been changed, and your driver continues to deliver on-time and provide exceptional service. HFM customers featured in this issue – Bongo Ben’s on the Big Island, Kalaheo Cafe on Kauai, Kono’s on Oahu, and Sale Pepe on Maui – will attest to the fact. Better yet, we have started to introduce a broader, unmatched product and supplies inventory. A great example is the new, chilled portion cut beef program. Meanwhile, we continue to work with local partners like Hawaii ‘Ulu Producer Cooperative to bring more local choices to you. Looking forward, we are confident that being part of Sysco will further enhance our ability to be your most valued and trusted business partner. We thank you again for your business and support as we grow 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 1

Local & National news

Hawai‘i Restaurant Association

employees, but farmers, food manufacturers, and a myriad of vendors — and of course, provides the entire community with a wealth of places to gather and socialize. Appropriate staffing is key to a quality guest experience. Toward that end, a recently announced partnership between the HRA and Honolulu Star-Advertiser publisher Oahu Publications Inc. will help bolster employment possibilities for member companies, for workers in the industry, and moreover, benefit the general, restaurantgoing public. Government initiatives, operators believe, will continue to be the top issues impacting their businesses going forward, including minimum wage increases, the tip credit, the tumult surrounding the Affordable Care Act, National Labor Relations Board rulings on the franchise model and many more. HRA is actively weighing in on pending bills that will impact the food service industry on behalf of their constituents to the lawmakers at the state and federal level. We encourage all of you to come and be a part of our Hawaii Restaurant Association ohana. We have many challenges ahead of us but we are stronger and can achieve so much more together as one than we ever could individually. Contact us today at (808) 944-9105 or visit www.hawaiirestaurant.org for more information.

Foodservice in Paradise 2018 ISSUE 1

local & National news

he explosive growth of Hawaii’s restaurant count within the past couple years has been fantastic news for the industry. At the same, time given record-low unemployment, the growth has created staffing challenges for everyone from the smallest Greg Fraser operator to the largest chains. HRA Executive Director There are nearly 100,000 restaurant and food service jobs in Hawaii, comprising about 14 percent of all employment in the state. It is projected that our industry will have generated $4.6 billion in sales by the end of 2017. With the recent opening of the Culinary Institute of the Pacific at Kapiolani Community College, budding culinarians, from future chefs to food scientists and more, will be gaining the training they need to join the workforce and provide even more support to our important industry. The food service industry provides careers of hope. How many stories have you heard, of people working their way up from a dish-washing or wait-staff position, to owning and operating a multi-million-dollar company? Hawaii’s food service industry supports not just its

Local & National news

Hawai‘i Lodging & Tourism Association

our active members take part in various community service projects throughout the year with various organizations, not only HLTA. These efforts have continuously proven that the hospitality industry gives back to our communities here on the islands, and we aim to recognize these extraordinary hotels with this new award. Another exciting update to 2018 is that the Charity Walk will be celebrating its 40th anniversary. To commemorate this milestone, you can count on us adding more events and fundraisers in the first half of the year to help make the 40th annual Charity Walk the best one yet. One of the events we plan to hold is a bowling get-together at Aiea Bowl. Hosted by HLTA’s Oahu Chapter and Salem Media, this will be a fun way to raise funds for our nonprofit organizations. Finally, as 2018 is an election year, HLTA will be working harder, smarter and more creatively in advocating on behalf of Hawaii's # 1 industry. This year, I’m proposing to all members of HLTA that we strengthen our endorsement process and provide more meaningful and substantive opportunities and activities for the candidates that we identify as strong supporters to solicit and garner our support. I also intend to partner more with other economic development organizations who share our positions, and create a broad coalition of pro-jobs advocates to stand up for candidates that support our mutual objectives.

Foodservice in Paradise 2018 ISSUE 1

local & National news

s we wrap up 2017, we look forward to a fruitful year ahead. The upcoming year will continue the success of HLTA’s past 70 years, as well as move our association forward with constant improvements and additions. Kicking off the year is the 28th Mufi Hannemann Annual Na Po‘e Pa‘ahana Awards, President and CEO taking place on January 11, 2018 at the Hilton Hawaiian Village Waikiki Beach Resort & Spa’s Coral Ballroom. This event, which we often dub “The Oscars of Hospitality,” is one of our flagship events of the year and certainly not one to miss. Each year, HLTA honors the individuals who have contributed to the visitor industry through their exceptional service, professionalism, and aloha spirit at this award ceremony. These are the employees who have continued to make Hawaii a premier destination. Over the past 27 years, there have been three finalists selected in each category among all the submitted nominations, with one overall winner. I always emphasize that each nominee and finalist is a winner in their own respect as they are specifically chosen among their managers as the best representative of their property. This year, we are revising the format to ensure that representatives among all hotels are recognized fairly for their outstanding contribution to our industry. Instead of having one overall winner in each category, we will have the three finalists represent the best of the best among small, medium, and large hotels, respectfully. The only hotel categories that remain the same as in years past include Manager of the Year and Outstanding Lodging Employee of the Year. As usual, the top recipients of these categories will be submitted to the national Stars of the Industry event. In addition to the hotel category awards, we will continue to present the individual and company awards including Allied Member of the Year, Restaurateur/Chef of the Year, the Na Po‘e Pa‘ahana Legacy award, Leader in Sustainability Award, Hospitality Educator of the Year, and Woman of the Year. This year we plan to add an award for a hotel that is a Leader in Community Service. I know that many of

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Pulled pork takes center plate Kono’s Restaurant is changing up the kalua pork game in Hawaii.

BY Maria Kanai

hile the mainland South may get the most rep for pulled pork, this juicy meat has long been an integral part of ancient Hawaii. Wrapped in banana leaves or ti leaves, thrown into an imu, or underground Hawaiian oven, and you’ve got one of the most recognizable dishes in Hawaiian cuisine: kalua pork. At Kono’s Restaurant, the chefs have perfected the art of kalua pork by keeping it cooking for 12 hours. This slow-cooking method, along with a secret mix of aromatic seasonings, brings out the pork’s tender, juicy flavor. The beauty of the pork 8

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is that it’s versatile, and Kono’s takes full advantage by using it in burritos, sandwiches, tacos, wraps and more. There are currently three Kono’s locations on the island. The first opened in Haleiwa in 1992, the second in Kapahulu in 2016 and in Kailua in 2017. Owner Stan Glander has been in the restaurant business since high school, before going into the hotel business. When he visited Hawaii for vacation, like many others before him, he felt the island’s call and decided to come back. He sold everything he had on the mainland – hotels and condos – and came back home to Hawaii. Customers love the Old School sandwich ($9.59), made with kalua

pork topped with guava barbecue sauce, grilled onions and slaw. Also popular is The Chuns Breakfast Bomber ($8.35) – burritos with kalua pork, bacon, eggs, potatoes, shredded jack and cheddar cheese in a warm flour tortilla. Non-meat eaters enjoy the Avocado Veggie Wrap ($9.25), served with salad greens, cheese, tomato, cucumber, avocado, clover sprouts and papaya seed dressing in a flour tortilla. The hand-crafted milkshakes are also hits, like the Kono’s Mud Pie ($6.75) and Oreo Cheesecake ($6.75). “But, it’s not just the food. It’s our service,” says Glander. “All of our staff are friendly, people that you actually would get along with.”

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The restaurant is proud of its down-to-earth, quirky culture. Customers can join its “Tattoo Crew” by getting the restaurant’s surfing pig logo tattoo, which ensures 25-percent off their order for life. “We have probably about 60 to70 people who have that tattoo,” says Glander. For its service as well as its food, Kono’s has won multiple awards, including the Star Advertiser’s Ilima Awards for People’s Choice of Best Casual Restaurant and Hawaii Magazine’s 2017 Readers’ Choice Awards. Glander says, “HFM has been good to us, especially as we’ve grown. With new locations, we never know how it’s going to go and HFM has helped us out, moved things around last minute and made sure that we’re doing well. They check on us frequently and give us that extra aloha in their service.” Kono’s is currently growing their catering business, and have found success already in Bite Squad, a meal delivery service. Glander hints at a possibility of extending their reach to the mainland, with the opening of a fourth location in San Diego.

KONO's HALEIWA WHERE: 67-250 Kamehameha Hwy., Haleiwa, HI 96791 WHEN: 7 a.m. – 2:30 p.m., Everyday PHONE: 808-637-9211 kapahulu WHERE: 945 Kapahulu Ave., Honolulu, HI 96816 WHEN: 7 a.m. – 6:30 p.m., Everyday PHONE: 808-892-1088 kailua WHERE: 131 Hekili St. #102 , Kailua, HI 96734 WHEN: 7 a.m. – 8 p.m., Everyday PHONE: 808-261-1144 WEBSITE: www. kalaheo.com

Foodservice in Paradise 2018 ISSUE 1

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Made Fresh Daily Lanai seating affords diners ocean views along bustling Alii Drive in Coconut Grove Marketplace.

BY FERN GAVELEK

estled on bustling Alii Drive in the heart of KailuaKona’s tourist hub, Bongo Ben’s is a mainstay for visitors and residents hungry for breakfast, lunch or dinner. The full-service, open-air restaurant and bar features both American and local-style favorites and has ample parking through its convenient location at Coconut Grove Marketplace. The restaurant/bar seats 131 and has been voted Best Breakfast five times by readers of West Hawaii Today and also tapped “Best Sunday Brunch” in 2017. Managing this busy eatery are co-owners Manuel Martinez and Paul Rusnock with Martinez in charge of the back of the house and Paul overseeing the front. Both men have engineering and business backgrounds, plus Paul worked in the food service industry on the U.S. Mainland. “I had no food service experience prior to taking over Bongo Ben’s

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Bongo Ben’s Island Café is located right on Alii Drive in Kailua-Kona.

Ben’s is simple and straightforward: use as many fresh ingredients as possible and don’t over-complicate recipes. There is a big emphasis on food prep which starts 4 a.m. daily. Lettuce and veggies are washed and cut up by staff. Breads, rolls, buns and pizza crusts are made in-house every day. Sauces and gravies are prepared daily. “The fresh ingredients are key to our success, but what makes it so special, delicious and award-winning is our incredible kitchen staff headed

“What makes it so special, delicious and award-winning is because of our incredible kitchen staff” – Manuel Martinez, Co-Owner of Bongo Ben's almost five years ago,” shares Martinez. “We thought a restaurant on Alii Drive would be a challenging, though fun and rewarding, lifestyle change.” The cooking philosophy at Bongo

by Iggy Guzman, and second in command, Andrea Navarro,” details Martinez. “Both of them, along with our other cooks, have been very loyal to us, and are very talented and

Prime Rib Dinner is a special Fridays through Sundays at Bongo Ben’s.

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Featured menu items below, from left: Eggs Benedict is popular at breakfast, Banana Mac Nut Pancakes are a favorite with visitors, and Fresh Catch Ahi Tuna Melt at Bongo Ben’s.

experienced. They have an incredible sense and ability to bring together our fresh ingredients to produce excellent tasting entrees from our huge menu.” The menu offers 33 breakfast plates, 27 lunch items, 14 appetizers, 9 salads, 14 dinner entrees and 4 desserts. Trademark dishes are the eggs benedict, loco moco and mac nut pancakes for breakfast and the bacon cheeseburger, chicken club and mahi fish tacos with papaya salsa for lunch. Fave dinner entrees range from alfredo-sauced dishes during the week to Bongo Ben’s prime rib dinner special Fridays-Sundays. “Our Teriyaki Steak & Fries appetizer is another favorite,” adds

Martinez. “Because of its popularity and the quality of the Certified Angus Beef® provided by HFM, along with the delicious teriyaki sauce, we turned this appetizer into a dinner option as well.” Due to Bongo Ben’s high-volume requirements for products of consistent quality, Martinez says the restaurant can’t always depend on local producers to meet demand. “This is the main reason we maintain a strong partnership with HFM and rely on the high quality and freshness of the food they provide, as well as their great customer service and quality guarantee,” concludes Martinez.

Bongo Ben's Island Cafe WHERE: 75-5819 Alii Drive, Kailua Kona, HI 96740 WHEN: 6:30 a.m.-9 p.m. Mon-Thurs 6:30 a.m.-10 p.m. Fri-Sun FOR MORE INFO: Phone: 808-329-9203 email: info@bongobens.com Website: www.bongobens.com

Foodservice in Paradise 2018 ISSUE 1

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aloha

FROM ITALY with

BY FERN GAVELEK

e’s from Milan and brings an authentic, Southern Italian connection to his food. She’s from Brooklyn and a sommelier. He’s in charge of the back of the house—she the front. Together, Michele and Qiana Di Bari have created Sale Pepe Pizzeria e Cucina in the heart of Lahaina town. Newly expanded to seat 85 in Old Lahaina Shopping Center, the awardwinning restaurant offers authentic Italian cuisine—no pineapples on the pizza here. Menu offerings—appearing in Italian with English descriptions— are carefully chosen to utilize local ingredients while being true to Chef Michele’s cooking heritage.

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“My mother taught me to cook and I learned the importance of preparing homemade pasta,” recalls Chef Di Bari. “Our food was more rustic, with a simple presentation, and was meaty, rich with tomatoes and spices. That cooking style is my inspiration for our food today.” Chef entered the restaurant world as a teen when he answered an advertisement looking for culinary apprentices. He worked at an Italian restaurant in Germany and later earned more culinary chops in France and New York. Along the way, he became a certified pizzaiola in Venice. Sale Pepe, which opened in 2014, posts eight blackboard lunch offerings that change daily: two pastas, two panini, two salads, one pizza and one

SALE PEPE PIZZERIA E CUCINA WHERE: 878 Front St., Lahaina, HI 96761, Old Lahaina Shopping Center WHEN: Lunch: 11 a.m.-2 p.m. Mon-Fri Dinner: 5-10 p.m. Mon-Sat FOR MORE INFO: Phone: 808-667-7667 email: info@salepepemaui.com Website: www.salepepemaui.com

canned San Marzano tomatoes and local produce. Along with his cooking staff of three, he makes all the restaurant’s pasta, sauces and meatballs. “Due to our volume, we need to make fresh daily,” adds Chef. Sale Pepe recently began wholesaling fresh pasta to Maui restaurants. Plans are also in the works to enter the retail market through a local grocer. According to Qiana, the clientele at Sale Pepe is half residents/tourists.

“We attract people who know food, especially those who have been to Italy, but we also appeal to those looking for no-frills, comfort food,” she details. “We try to find a happy medium between those guests.” Qiana adds, “We’re mom and pop, we do it all, we are always in house and very connected to our customers. Our regulars like that; it’s like walking into our home. There’s a lot of love here.”

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“We’re mom and pop, we do it all, we are always in house and very connected to our customers. Our regulars like that; it’s like walking into our home. There’s a lot of love here.” – Qiana Di Bari, Co-Owner of Sale Pepe Pizzeria e Cucina

Sale Pepe owners Chef Michele and Qiana Di Bari. Photos by Meghan Hildebrand

calzone. Dinner includes salumi (six choices of cured meats) served with focaccia; formaggio (cheese) plates; sfizi, a variety of 10 appetizers and small plates; six pasta fresca, dishes touting house-made, fresh pastas; and over a dozen pizzas. While the menu changes often, one item is always on it: Strozzapreti Con Kale E Salsiccia—hand-twisted, elongated pasta with kale and ground sausage. Other trademark offerings are the sausage meatballs using Maui Cattle Co. beef simmered in tomato sauce with a side of fettunta (grilled bread), lasagna and the pizza topped with tomato, fior di latte, pancetta, pecorino and poached egg. Chef relies on HFM for sourcing organic flour, Niihau ground lamb,

Clockwise from top left: Sale Pepe’s Polpette are sausage meatballs using Maui Cattle Co. beef simmered in tomato sauce with a side of fettunta. A trademark dish is pizza topped with tomato, fior di latte, pancetta, pecorino and poached egg, Sale Pepe recently expanded to seat 85 in Old Lahaina Shopping Center.

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Try This Fresh Breakfast Fare at Kalaheo Café

An award-winning couple runs this popular café on Kauai.

BY Maria Kanai

reakfast is not to be missed while in upcountry Kalaheo on the island of Kauai, with locally ground coffee and rustic, comforting food served at the Kalaheo Café & Coffee Company. Owned and operated by chef John Ferguson and his wife Kristina, the café is well-loved by the neighborhood for its casual dining fare and fresh local ingredients. The café’s best known for its 100-percent Kona, Kauai and inter-

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national coffees roasted on island, and crave-able breakfast food, which is served Monday through Saturday from 6:30 a.m. to 11:30 a.m. The extensive menu includes omelets, waffles, pancakes, wraps, hearty breakfast plates and sandwiches. Customers rave about the Lawai Farmers Omelette ($12.95), made with melted feta cheese and a medley of vegetables like sautéed mushrooms, bacon, tomatoes, onions and spinach. The house-made cinnamon bread French Toast ($8.25) topped with powdered sugar, (available with

fresh blueberries and strawberries). is also a sweet crowd-pleaser. And, while the café may be most famous for breakfast, there are also delicious lunch and dinner plates, offering freshly caught fish, juicy steaks, hearty burgers and more. “Kris and I wanted to make sure our restaurant would be a place we ourselves would feel comfortable eating at. We started out with just serving gourmet coffees, breakfast and lunch, since back then, our kids were still young and we wanted to spend the evenings with them,” says

Kalaheo Café & Coffee Company WHERE: 2-2560 Kaumualii Hwy, Kalaheo, HI 96741 WHEN: 6:30 a.m.- 2:30 p.m., 5 p.m. – 9 p.m. Fri-Sat 6:30 a.m.- 2 p.m. Sun 6:30 a.m.- 2:30 p.m. Mon 6:30 a.m.- 2:30 p.m. 5 p.m. – 8:30 p.m. Tue-Thur FOR MORE INFO: Phone: 808-332-5858 Website: www. kalaheo.com

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Ferguson. “After we moved to our existing location, we extended our hours to include dinner service. Everything just came together. It’s been a success, knock on wood!” Ferguson is originally from Pennsylvania, and moved to Hawaii in 1982. He has a culinary background, and prior to opening Kalaheo Café in 1994, he worked as the executive chef at Waiohai Beach Resort. He and his wife Kristina were both winners of the 2017 Small Business Administration (SBA) Small Business Persons of the Year award for Kauai. “I believe that our small business award can be credited to our employees and our hardworking staff. There’s no doubt in our mind that without our employees and their work ethic, our restaurant wouldn’t exist,” says Ferguson. He adds that HFM provides products like bagels, flour and chicken breast, just to name a few. “Mahalo to our amazing sales rep at HFM, for being so great at working with us and finding new items when we need them,” says Ferguson. The café is currently growing its catering business, and Ferguson says he’s planning on throwing a dinner fundraiser for a local charity next spring. For more information, visit kalaheo.com.

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debate

THE GREAT CAKE

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Dawn Foods’ Mike Dixon and HFM’s Jacqueline Lau share the pros and cons of baking from scratch versus using a mix Maria Kanai

t’s an age-old debate: pre-made mixes versus from-scratch baking. Which is better? Is there really a difference? When would a food establishment choose pre-made mixes? Ever since cake mixes grew popular in the United States in the 1950’s, there’s been staunch believers on either side. We opened up the conversation to two professionals of the trade – pre-mix supplier Dawn Foods and from-scratch baker Jacqueline Lau – and here’s what we learned.

of Lau’s many duties, back when she used to work for Roy’s Hawaii restaurants as a corporate chef. After working 27 years for Roy’s, she currently works at HFM as the broadline foodservice distributor’s Bakery Specialist. Her new roles include lending her expertise to the sales team when they have questions about products, recipes or menu development.

Lau personally prefers homemade baking for her own baking – she makes everything from scratch, including donuts, cupcakes and cookies.

It’s All ‘Bout Perspective It’s safe to say that Jacqueline Lau is accustomed to baking without the help of a mix: making 3,000 churros from scratch in one day was just one

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She says it’s the only way she knows how, she grew up making cakes with her mom as a child. She didn’t even know that donuts had mixes – she spend days perfecting a donut recipe for Roy’s. However, her opinion on mixes isn’t black-andwhite. She says it’s all about people’s perception and interpretation. “Most products people are using nowadays may not necessarily be made in-house, but it’s assembled there. But it’s their creation and their recipe. So, can you call it homemade? I would say so,” she says. Cost of labor, lack of space and equipment (like a refrigerator room and chilled tables) – these are all issues that many food establishments face. “There’s a large amount of training and practice involved in making certain laminated doughs, like phyllo and croissant dough, puff pastry and Danish dough. There are really good products out there that you can use instead, to save labor cost and time,” says Lau. That’s the reason why most establishments use premade mixes, but there are bakeries who choose the labor-intensive route, like b. patisserie in Waikiki and Fendu Bakery in Manoa. Pros of baking from scratch still exist: experienced bakers can tell the difference in the flavors. “But I don’t 18

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know if many people can honestly tell the difference,” says Lau. Another major concern is the fine print on those cake boxes, where you might see a handful of ingredients that don't seem to belong. Preservatives like polyglycerol esters of fatty acids, cellulose gum and modified cornstarch are common. “Most things that come ready-touse have some kind of preservative in there,” says Lau. “In fact, the bread that we buy from the store always have preservatives – although there are some places that make bread every day, like Chris Sy’s Bake Shop in Kaimuki. Whenever you’re buying fresh bread, or making fresh bread, the shelf life is extremely short.” Ultimately, Lau says that most people correlate “from-scratch, homemade food equals Grandma’s baking,” so it’s automatically better. However, the decision to choose between pre-made and from-scratch is up to the baker’s logistics and needs, and what makes the most sense. “You can assemble and present your creation and flavors yourself, but if you can get a nice pre-made pastry crust or a tart shell that compliments your dessert and it saves you some time, it’s worth it,” says Lau.

Make The Mix Your Own Mike Dixon of Dawn Foods, a family-owned company selling bakery ingredients and products, has the perspective of a sales representative and the experience of a baker. Dawn

Foods started out as a tiny donut shop in 1922, owned by the Jones family. People loved their donuts so much that they asked the owners for the recipe. Their response was to begin selling mixes. “We were actually the first company in the United States to make and sell commercial bakery mixes,” says Dixon. Today, they have more than 4,000 products and sell throughout the country as well as internationally in 105 countries, with a total of $2.2 billion in sales this year. Some of the most popular mixes are for muffins, cakes, cookies and croissants. “Our best fit in the Hawaii market has been our prepared mixes, which are crafted from high-quality scratch formulas, and adjusted so that they can be made in a large scale, whether it’s for retail or wholesale bakery,” says Dixon. Pre-made mixes takes the guesswork out of scaling the basic ingredients. Dawn Foods provides the basics, whether it’s a cake, pastry or donut, and from there the baker can customize it by adding different fruits, flavoring, colors or icings. One example is Dawn Food’s Baker’s Request Cake Mix – a basic cake mix that’s been run through an independent third party marketing focus group to find the perfect formula. The result: A cake that’s perfectly moist and easy for the baker to adjust and customize to their liking. It carves and freezes well, and has enough shelf life for the customer once it gets home from the store. Flavors include carrot cake, white cake, German chocolate cake, devil’s cake and yellow cake. “We’re helping the customer spend more time doing what actually adds margin and sells the product, which is decorating and creating that eye appeal. We’ve done the basic work, and the product has been very wellreceived in Hawaii,” says Dixon. When he’s talking about formula, he means the right ratio of sugar, water, eggs and flour. “We have some of the best formulators in the industry. These guys all have multiple college degrees, they have been formulating mixes for many years. They know

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“We’re helping the customer spend more time doing what actually adds margin and sells the product, which is decorating and creating that eye appeal. We’ve done the basic work, and the product has been very well-received in Hawaii.” – Mike Dixon, Dawn Foods Foodservice in Paradise 2018 ISSUE 1

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how to tweak the little tiny idiosyncrasies, using cutting edge enzymes for example, which are naturally derived, but really help to enhance shelf life and flavor quality,” says Dixon. Dixon has 43 years of experience in the baking industry, and his opinion is that labor cost is the main reason why pre-made mixes are becoming popular. It’s becoming more challenging for food establishments to find qualified bakers or pastry chefs, and even more challenging to have the salary to pay them. It can be hard

“Our goal is to be the go-to supplier for bakeries.” – Mike Dixon, Dawn Foods

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for less-skilled employees to make a product from scratch quickly without errors, every single time, which is why a pre-made mix can provide consistency and quality. At Dawn Foods, Dixon believes that they can help in every step of the way. “We fit in pretty much in every level of production,” says Dixon. “If the customer

wants to buy raw ingredients from us or need packaging help, they can source us through HFM. We can help. Our goal is to be the go-to supplier for bakeries.”

Turkey’s versatile. It’s delicious. And it’s fully qualiﬁed to work all over the menu. It can stand alone, or it can stand in for other proteins. Dress it up. Dress it down. Make it crazy. Make it classic. And make it your own.

HFM Item #: 326200

PANTONE Process Cyan C

PANTONE Process Magenta C PANTONE Process Yellow C PANTONE Process Black C

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Smoke'NFast® CarveMaster® Old Fashioned Ham 2pc

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Local & National News

USDA Looks to Revise Its Voluntary Pork Grade Standard

Looking Ahead

Exactly how a revised voluntary AMS standard will look is not entirely known yet, but it will factor in the industry’s ability to use today’s technologies to more accurately measure quality-related traits. “Checkoff-funded research has found that various technologies can be used to predict color, marbling, pH and tenderness,” Larsen said. “Adopting some of these technologies

should offer the pork chain much-needed metrics to help achieve better, more consistent pork for consumers.” The National Pork Board has been involved with producer-led meat

“In the end, it’s about achieving improved and consistent pork quality that creates increased demand for U.S. pork.”

quality projects and initiatives for more than 25 years. The unchanging goal has been to create more value for all segments of the pork chain by producing a better product for consumers. “We can certainly see the success that other meat industries have had when they used quality-related programs,” Larsen said. “It helps send important signals to encourage production of higher quality products, which is what we want to do.” He added, “In the end, it’s about achieving improved and consistent pork quality that creates increased demand for U.S. pork.” Foodservice in Paradise 2018 ISSUE 1

local & National news

Recently, the USDA’s Agricultural Marketing Service (AMS) notified the National Pork Board that it was in the process of making proposed revisions to its over 30-year-old voluntary pork-grade standard. This move, if approved after a mandatory public comment period, could provide the pork chain with the option of using a new voluntary tool to help improve overall pork quality. AMS’ current voluntary porkgrade standard has been in place since 1985 and according to Steve Larsen, assistant vice president of science and technology for the Pork Checkoff, it’s no longer able to accurately assess quality attributes. “This is especially true with the color of pork demanded by today’s consumer,” Larsen said. “The current standard from AMS only measures lean yield percentage, belly thickness and a combination of backfat thickness and muscle score.”

feature story

Ulu, or breadfruit, grows on trees that take three-to-five years to produce fruit.

feature story

Photo COURTESY HAWAII 'ULU PRODUCERS COOPERATIVE

Foodservice in Paradise 2018 ISSUE 1

ULU

FERN GAVELEK

hat grows on a tree and can be used as both a vegetable and a fruit? The answer is ulu—the Hawaiian word for breadfruit—and it’s now conveniently available year-round via HFM thanks to the Hawaii ‘Ulu Producers Cooperative.

Ulu ice cream sandwich from the Modern Honolulu. Photo COURTESY Hawaii ‘Ulu PRODUCERS Cooperative

Foodservice in Paradise 2018 ISSUE 1

feature story

savoring

feature story

Cut up breadfruit processed by the Hawaii ‘Ulu Producers Cooperative in Kona. (Far Right) Ulu grown by 30 members of the Hawaii ‘Ulu Producers Cooperative is processed in South Kona for year-round distribution. Photo COURTESY Hawaii ‘Ulu Producers Cooperative

Located in Honalo-Kona on Hawaii Island, the co-op processes breadfruit grown by its 30 island wide members. Manager Dana (pronounced Donna) Shapiro says the coop provides “food-safe, commercial volumes of frozen breadfruit yearround” in a variety of ways: Marketed as Mature Ulu, this offering is harvested at maturity and is firm to the touch. It has a starchy flavor and texture, can be used like a potato, and comes in a variety of cuts. Each have been partially or fully steamed, frozen and then either quartered, sliced, diced, cut as fries or mashed. Baker’s Ripe Ulu has matured a couple more days after harvest and is soft, fragrant and sweet. It can be used like a banana. The ripe flesh is scooped out of the fruit, steamed and 26

Foodservice in Paradise 2018 ISSUE 1

then frozen. It’s used in baking and smoothies. Ripe quarters with peel on are also sold, which Shapiro says are a substitute for sweet potato or pumpkin. Baby Ulu is small, softball-sized ulu; it’s like an artichoke. You can cook it, marinate it, pickle it or use it as a veggie. It is sold par-steamed and frozen, cored and quartered. “We don’t sell immature ulu, which is very sappy and bland in flavor,” notes Shapiro. “Think of a green banana.” Also available through HFM is the co-op’s three value-added products: two flavors of hummus and a chocolate mousse. “There’s Traditional Hummus with spices and lemon juice and Inamona Mac Nut Hummus with mac nut butter blended into hummus

that’s topped with organic olive oil and roasted kukui nuts,” details Shapiro. “The mousse, sold frozen, stars our ripe breadfruit blended with organic, fair-trade, dark chocolate; local honey and pure coconut milk.” In addition, the co-op sells fresh ulu in season direct to chefs, restaurants, distributors and grocers. “The market for fresh is small; it has a short shelf life of one-to-three days once harvested,” notes Shapiro. “We process it so it’s conveniently good-togo for kitchen use.”

Farmers Organize to Fulfill a Need

The Hawaii Ulu Producers Cooperative was founded in August 2016 after Shapiro and husband Dr. Noa

feature story

Lincoln got into growing breadfruit at their Mala Kaluulu Farm in Captain Cook and ran into the issue of seasonal availability. “We started selling everything fresh, but after the season was over, we were left with a demand, but no product,” recalls Shapiro. “So we started steaming and freezing ulu but still didn’t have enough.” Searching for a resource, the couple started networking with other growers found via word-of-mouth and Craigslist. “We discovered we were all willing to work together—that’s the genius of the co-op,” she continues. Shapiro organized an “exploratory meeting” among growers and out of that identified nine, seriously interested farmers. She put together a co-op business model and presented it to the

farmers who collectively decided to formally organize the producers co-op. Born in a cooperative community in Israel, Shapiro grew up immersed in the co-op mindset. She says 10 percent of the country’s gross domestic product is generated by co-ops, which were a key part of Israel’s founding as a country. “Co-ops had a seminal role in many aspects there—from the education system to the defense force to local food production,” notes Shapiro, who did her masters on cooperative business economics at Ben-Gurion University. In a year-and-a-half, the Hawaii ‘Ulu Producers Cooperative has tripled its members. They work in the processing plant and the co-op also hires employees. At the height of the

2017 summer season, the processing plant had 10 workers. “We are expecting 85,000 pounds of product for our second, full year of production,” details Shapiro. “And only about 10 percent of our members’ planted trees are producing, the rest are still young.” When the acreage total by the co-op’s 30 members is in full production, Shapiro expects an annual yield of over 300,000 pounds.

Growing Breadfruit

An ulu seedling takes three-to-five years to produce fruit and then becomes more productive with age, maxing out at around age 60. Breadfruit is a resilient tree, adaptable to the island’s many micro-climates Foodservice in Paradise 2018 ISSUE 1

feature story

feature story and elevations. Mala Kaluulu farm is located in Kona’s historic breadfruit belt known as the Kahuulu, where a pre-contact, highly productive agricultural system was shaded by ulu and Hawaiians grew their crops. Because ulu trees are self-regenerating, there are sprouts growing today from the root stock of remnant trees. Shapiro and Lincoln, a professor of indigenous crops at the University of Hawaii, are air-layering these sprouts to make seedlings for planting, but it’s not practical to create a large inventory of stock. The couple hopes to start the state’s first ulu commercial propagation facility through a more efficient and economical process employing root tip cuttings. The other alternative to create seedlings is by sourcing imported tissue cultured trees from Florida, which offers only four of the 200 varieties of ulu available. Shapiro says the farmers’ consensus on this latter method is the trees don’t always grow true to form and sometimes not as hardy.

Chefs Weigh-In on Using Ulu

Executive Chef Erik Leong of Mahina & Sun's restaurant relies on product from Hawaii ‘Ulu Producers Cooperative to make crepe-like Ulu Pancakes and as a side dish, Buttered Ulu with Aioli. Ulu is also a side dish served with monchong. “I personally like the taste of ulu and think it’s cool we can get it readily available year-round,” says Chef Leong. As a side, chef says they cut the ulu into bite-size pieces, steam and then cook them in butter. “Ulu appeals to our tourists,” Leong details. “We tell them it’s like a sweet potato that grows on a tree and has a mouth feel like a potato. It’s also healthier to eat than a potato.” According to the USDA’s Agricultural Research Service, breadfruit is a complex carb that’s low in fat and cholesterol. Compared to other starches— taro, white potatoes, white rice and white bread—it has a moderate glycemic index. Ulu has more than twice the protein, fiber

Foodservice in Paradise 2018 ISSUE 1

Monchong with Ulu by Mahaina & Sun's. Photo COURTESY Hawaii ‘Ulu producers Cooperative

The Hawaii ‘Ulu Producers Cooperative offers prepared breadfruit hummus and mousse as part of its product line. Photo COURTESY Hawaii ‘Ulu producers Cooperative

– Executive Chef Erik Leong, Mahina & Sun's

Mahina & Sons’ Buttered Side of Ulu with Aioli.

Kohala Village Mousse Dessert with Vegan Coconut Shortbread Cookies.

Photo COURTESY Hawaii ‘Ulu producers Cooperative

Foodservice in Paradise 2018 ISSUE 1

feature story

“I personally like the taste of ulu and think it’s cool we can get it readily available year-round."

and Vitamin A of a white potato and more calcium and magnesium. Dayne Tanabe, Chef of Restaurants at Hilton Waikoloa Village on Hawai‘i Island, used the co-op’s ulu during the 2017 Hawaii Food and Wine Festival, making ulu chips for the Yuzu Crème Fraiche and Caviar dish. Saying he likes the co-op’s hummus, he would like to add it to a crudité dish at the Kona Tap Room or for bread service at KPC. “It’s a great vegan item that is very versatile,” he explains. The co-op’s Chocolate Ulu Mousse was part of the coconut dessert course at a recent Kona Tap Room Beer Dinner. “I wanted to do something with chocolate, but not an ice cream because it would have melted,” Tanabe details. “Everyone loved it.” Clare and Dan Bobo of Kona’s Island Thyme Gourmet sum up the benefits of using the co-op’s product: “We made ulu gratin for our Alaska Airlines first-class meals for two full menu cycles. The processed, frozen ulu was so easy to work with and absolutely delicious. It saved us so much money in labor costs by having it already peeled and cooked. We will be sure to include this versatile food on our future menu designs.”

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finest craftsmanship and highest food safety standards in the industry. At Newport Meat’s 100,000 square foot plant in Southern California, aged-to-perfection steaks are hand-cut to exact trim specs – the way artisan meat cutters have done for generations. The company utilizes many latest and greatest food safety technologies, such as integrated cold dock for receiving and shipping products, computer

enhanced refrigeration controls with round the clock monitoring systems, and state-of-the-art packaging and portion systems. It is this attention to details and the extra care taken at every step that distinguishes a truly exceptional steak from a good one. For more information about Newport Meat® and the new chilled portion-cut beef program, please call your HFM sales representative today. Foodservice in Paradise 2018 ISSUE 1

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Trending

cutting-edge food trends in 2018

low-in-the-dark donuts and moringa lattes may be among the hottest food fads next year, according to a new list of culinary trend predictions by SterlingRice Group. A continued interest in global flavors, superfood ingredients and Instagramready dishes will drive Liz Moskow product Culinary Director at development Sterling-Rice Group on restaurant menus and retail shelves in 2018, said Liz Moskow, culinary director at Sterling-Rice Group. The annual report is the culmination of in-depth research, international travel and input from more than 175 chefs, restaurateurs and 32

Foodservice in Paradise 2018 ISSUE 1

food experts. “We look at what’s happening in society, what’s happening in technology, in the environment, in the economy and in politics that’s influencing consumer behavior,” Ms. Moskow told Food Business News. Not all trends hit the mainstream, but key drivers reflect changes in consumer behaviors and need states that manufacturers and chefs may leverage in innovation.

1. Coffee and spice is everything nice

Cinnamon, cardamom and other herbs and spices are set to gain steam in coffee, Ms. Moskow said. “What we’re starting to see is taking coffee as the base layer and adding functional ingredients or flavor elements to it in the form of healthier, better-for-you flavors and spices and

herbs as opposed to a shot of syrup,” she said. Café de olla, a traditional Mexican coffee, features cinnamon and panela, an unrefined sugar with a nutty flavor. In Yemen, coffee may be served with a blend of cinnamon, cardamom, ginger, cloves, fennel or anise. “It’s almost like coffee’s chai,” Ms. Moskow said. “Chai uses tea as a base to add different herb and spice blends. Coffee is going to pop in that way, too.”

2. Umami makes breakfast

Savory flavors are gaining favor in morning meals, stoking an American appetite for such umami-rich dishes as jianbing. This traditional Chinese street-food breakfast crepe, featuring hoisin and chili sauce, egg, pickled vegetables and herbs, is on the menu

Trending at a handful of New York City restaurants. At one, Mr. Bing, customers may choose from a variety of jianbing options, including barbecue pork, drunken chicken, Peking duck and kimchi. “While Americans are not going to order a whole 12-course fish plate like you might in Japan … they’re definitely starting to embrace a nonsweet start of the day,” Ms. Moskow said. “In the packaged food space, I can foresee different kinds of sauces in some of the packaged handheld sandwiches in the freezer. Think of a sausage sandwich that comes with not just sriracha but maybe some sort of Asian soy-based or miso-based sauce.”

3. Moringa is the thing

4. Slow dough

A growing interest in gut health has propelled probiotics to “megatrend” status. More consumers are seeking less-processed, easier-to-digest

5. Trendy tea and the chickpea

Fare from the Far East has become a growing trend in fine dining, food trucks and everything in between. A fusion of Chinese, Laotian, Indian and Thai flavors, Burmese cuisine is forecast to flourish in the year ahead. Staples include already-trendy chickpeas and fermented tea leaves.

6. Objectification of food

The rise of social media has set the stage for such Instagram-worthy innovations as Starbucks’ Unicorn Frappuccino, a colorful blended beverage that created plenty of on-line buzz during its limited run. For many millennials, it has become second nature to snap a photo of a meal or beverage before the first bite or sip, Ms. Moskow said. “The picture is more than a picture of the food; it’s documenting where they’ve been and what they’ve seen and what they’ve eaten,” she said. “Now we’re starting to see these experiences and/or dishes start coming out with the sole purpose of engaging with a camera lens.” At Black Star Pastry in Australia, consumers may order a Glonut, a donut with icing made with riboflavin, which glows under ultraviolet light. “Nobody wants to eat a glow-in-thedark donut,” Ms. Moskow said. “They just don’t. They want to take a picture of it, though. And it will go viral.” A recent example in the packaged food market comes from Amplify Snack Brands. The Austin, Texas-based com-

"We look at what’s happening in society, what’s happening in technology, in the environment, in the economy and in politics that’s influencing consumer behavior." Burma Superstar in San Francisco serves such specialties as tea leaf salad, coconut chicken noodle soup and fried yellow bean tofu. “Burmese is this wonderful compilation of some of the most recent trendiest Asian cuisines,” Ms. Moskow said. “Curries that aren’t as spicy but more sour and savory, which are also flavors that have been trending… Because Indian cuisine isn’t as approachable but is trendy, it’s sort of ‘India light’ in a way.”

pany’s Paqui brand issued the One Chip Challenge with its launch of the Carolina Reaper Madness Chip, made with the world’s spiciest known pepper and packaged individually in a coffin-shaped box. Consumers were dared to eat the chip and share the experience on social media. “There’s going to be a lot more of that happening,” Ms. Moskow said. “It’s definitely a marketing angle, but I think it’s really effective.” Source: Food Business News Foodservice in Paradise 2018 ISSUE 1

Trending

Moringa is poised to supplant matcha and turmeric as the next hot superfood. Derived from the dried leaves of a plant native to parts of Africa and Asia, moringa is rich in protein, fiber, potassium, calcium and vitamin A. “Moringa has a dried spinach flavor, so it’s pretty benign in smoothies,” Ms. Moskow said. “Some progressive chefs are starting to cook with it. You can find it in bars. I think it might be the next matcha latte.” Early this year, Kellogg Co.’s venture capital fund, eighteen94 capital, led a $4.25 million Series A funding of Kuli Kuli, a maker of nutrition bars, powders and beverages featuring moringa. Expect the ingredient to pop up in more packaged foods and beverages going forward, Ms. Moskow said. “I would think even in C.P.G. we may start to see hummus companies pick up on it and add it to hummus, not only for a little bit of a spinach flavor but because it is so great for you,” she said. “With turmeric you can’t put it in everything because it has a big flavor profile and color.”

foods, fueling a “frenzy for fermentation” and paving the way for pinsa, an ancient Roman style pizza. Already popping up in cities including Brookyln and Seattle, pinsa is made using a flour blend with long fermentation periods. “When dough is fermented, it gets bubblier, and the resulting crust is crispier, and it absorbs more water so you get fuller faster and eat less,” Ms. Moskow said. “And it’s crispy and airy and light and better for digestion. So when people eat pinsa as opposed to pizza, they report they don’t feel as bloated or sick, and it’s sort of predigested by the fermentation before it gets into the American belly.” Sourdough is on the rise for similar reasons, she said.

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Trending

Gourmet kids meals, Peruvian cuisine and house-made condiments

n 2018, American kids will be eating a wider range of foods and grown-ups will be swapping out carbs for vegetables and eating heritage breeds of meat with uncommon herbs, according to chefs polled by the National Restaurant Association. In its annual What’s Hot survey, the NRA asks members of the American Culinary Federation to rank a long list of items as either a “hot trend,” “yesterday’s news” or “perennial favorites.” New cuts of meat ranked in first place, same as last year, followed by house-made condiments, which leapt five places to second. Street-foodinspired dishes, ethnic-inspired breakfast items and sustainable seafood rounded out the top five. They all scored in the top six last year, with ethnic-inspired breakfast jumping up two spots to fourth. Healthful kids’ meals fell three places to sixth, but gourmet items in

kids’ meals moved up two spots to 18th and ethnic-inspired kids’ dishes joined the top 20 trends for the first time at 16th place. Other newcomers are vegetable carb substitutes (think riced cauliflower and parsnip purée), uncommon herbs (thank the New Nordic movement for this, with ingredients such as yarrow and stinging nettle), Peruvian cuisine, heritage breed meats, Thai rolled ice cream (ice cream base poured on a super-chilled “anti-griddle,” frozen and rolled into a tight cylinder), doughnuts with nontraditional filling and ethnic condiments (such as Sriracha, gochujang and chimichurri). Doughnuts with nontraditional filling is the fastest-growing trend: More chefs voted for it this year compared to last year than any other trend. It was followed by ethnic-inspired kids’ dishes, farm/estate-branded items, heritage-breed meats and Peruvian cuisine.

Conversely, the items whose trendiness is cooling off fastest are artisan cheese, heirloom fruit & vegetables, house-made charcuterie and housemade/artisan ice cream. In terms of nonalcoholic beverages, the hottest trend was house-made or artisanal soft drinks. Of the 700 chefs surveyed, 56 percent said it was hot. Next came cold-brew coffee, gourmet lemonade and locally roasted/house-roasted coffee, all of which got 55 percent of votes. They were followed by specialty tea (hot and iced), mocktails and kombucha. Topping trends in alcohol beverages are culinary cocktails — such as those containing savory ingredients, fresh ingredients or herbal infusions. They were followed by locally produced spirits, wine and beer, and then craft or artisan spirits, on-site barrel-aged drinks, regional signature cocktails and food-beer pairings. Source: Nation's Restaurant News Foodservice in Paradise 2018 ISSUE 1

Trending

NRA's hot trend predictions for 2018

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Favorite Recipes

Servings: 8-10

Ingredients • 1 (3 ½ to 4-pound) Certified Angus Beef® corned beef brisket flat • 2 tsp. - Ground coriander • 1 tsp. - Caraway seeds • 1 tsp. - Coarse ground black pepper • 1 tsp. - Dried thyme leaves • ¼ tsp. - Ground clove • 2 Tbs. - Canola oil • 1 lb. - Carrots, peeled and cut in 1-inch chunks • 2 - Onions, cut in 1-inch chunks • 6 - Peeled garlic cloves, cut in half lengthwise • ½ - Head cabbage, cut in 8 wedges • 4 - Bay leaves • 1 c - Beef stock • 2 Tbs. - Coarsely chopped fresh parsley (optional)

Directions 1. Remove corned beef from package, rinse and pat dry; cut into two equal pieces. 2. Preheat oven to 325°F. 3. In a small mixing bowl, combine coriander, caraway, black pepper, thyme and clove; set aside. 4. Heat oil in a large skillet over medium-high heat. Sear brisket until browned, fat side down first, 3-4 minutes per side. 5. Transfer brisket to a large roasting pan or Dutch oven. Evenly coat all sides of brisket with spice blend. Spread carrots, onions, garlic, cabbage and bay leaves evenly around and on top, add stock and cover tightly with foil or lid. Place in oven and braise 2 hours until tender 6. Slice thinly against the grain and serve with vegetables and broth, garnished with parsley.

Foodservice in Paradise 2018 ISSUE 1

favorite Recipes

Irish Braised Corned Beef Brisket

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Favorite Recipes

favorite Recipes

Classic Red Wine

Braised Short Ribs Servings: 6

Ingredients 3 lbs. - Certified Angus Beef® chuck short ribs, cut in 4-ounce chunks (2 x 3-inch each) 2 tsp. - Coarse kosher salt 2 tsp. - Fresh cracked black pepper 2 Tbs. - Canola oil 1 - Large onion, chopped 1 - Carrot, peeled and chopped 1 - Celery stalk, chopped 1 (6-ounce) - Can tomato paste 1 Tbs. - Minced fresh rosemary 1 Tbs. - Fresh thyme 5 - Bay leaves 1 c - Red wine 1 ½ c - Beef stock

Directions

1. Preheat oven to 275°F. 2. Season beef with salt and pepper. Heat oil in large Dutch oven over medium high heat. In two batches, sear on two sides until well browned (1-2 minutes per side); remove from pan. 3. Add onion, carrot and celery; sear over medium heat for 2 minutes, stirring occasionally. Stir in tomato paste and herbs followed by red wine. Allow to boil and thicken, stir in beef stock; add short ribs and close lid. 4. Place in oven and cook for 5-6 hours until short ribs fall apart when pressed with a fork. Skim excess fat and serve. 5. Chef’s tip: For extra flavor, make a day ahead. Transfer short rib pieces to a casserole pan. Discard bay leaves and any excess fat from top of braising liquid, puree vegetables with sauce and strain. Pour half of sauce over short ribs, cover with foil and refrigerate. Before serving, place covered casserole pan in 250° F oven and bake 30-45 minutes. In a small saucepan heat remaining sauce (thinning with water as necessary) and serve with short ribs. Foodservice in Paradise 2018 ISSUE 1

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Favorite Recipes

SMOKED PORK LEG PASTRAMI

WITH SWEET AND SPICY MUSTARD BBQ SAUCE Servings: 8-10

Ingredients

Pastrami Brine 4 qt. - Water 1 c - Salt ¾ c - Brown sugar 3 tsp. - Cure #1 1 Tbs. - Black pepper 5 Tbs. - Pickling spice 4 cloves - Garlic, smashed Pastrami Rub ½ cup - Kosher salt ¼ cup - Ground coriander 2 Tbs. - Butcher-grind black pepper 2 Tbs. - Sweet paprika 2 Tbs. - Granulated garlic 1½ Tbs. - Granulated onion 2 Tbs. - Coleman’s mustard powder 2 Tbs. - Light brown sugar Sweet and Spicy Mustard BBQ Sauce 2 c - Yellow mustard ½ c - White granulated sugar ½ c - Light brown sugar ½ c - Apple cider vinegar ¼ c - Ketchup 1 Tbs. - Kosher salt 2 tsp. - Worcestershire sauce 2 tsp. - Granulated onion 2 tsp. - Granulated garlic 1 tsp. - Frank’s RedHot® 1 tsp. - Ground black pepper

Directions 1. For the pork: Place cleaned and tied pork in Pastrami Brine. Using a meat syringe, inject with 8 oz. of brine and cure for 5-7 days 2. For the Pastrami Brine: In a large nonreactive container, combine all Pastrami Brine ingredients and mix until completely dissolved 3. After a week of curing, remove tied pork and transfer to a nonreactive container of water. Let sit overnight to help remove some salinity from the pork 4. After soaking, remove pork from container, dry off and let sit at room temperature for one hour to air dry and temper. While the pork is tempering, preheat your smoker to 250ºF and add one chunk of cherry wood or one cup of soaked chips 5. For the Pastrami Rub: Combine all ingredients and mix thoroughly. Transfer to airtight container until ready to use 6. Season brined pork with Pastrami Rub and let sit for 15 minutes. Place pork in smoker and cook low and slow, adding wood as desired for about 2½ hours or until the internal temperature reaches 145ºF. Remove from smoker and let pork pastrami rest for 30 minutes before slicing. 7. For the Sweet and Spicy Mustard BBQ Sauce: Combine all ingredients in a nonreactive container and whisk. Store in an airtight container in the refrigerator until ready to use 8. To serve: Plate pork pastrami with Sweet and Spicy Mustard BBQ Sauce and pickles Foodservice in Paradise 2018 ISSUE 1

favorite Recipes

• 1 - Pork leg, outside muscle, 402D • 1 gal. - Pastrami Brine • 1½ c - Pastrami Rub • Pickles as needed

Calendar of events

Culinary Calendar 2018 january

JANUARY-APRIL 2018

Annual Food Drive – Hawaii Food Bank

Calendar of events

Hawaii Food Bank’s Annual Food Drive enables you to partner with the non-profit organization to meet the critical needs of Hawaii's hungry. HFB strives to raise awareness throughout the state and collecting monetary donation and food to help islanders in need.

www.hawaiifoodbank.org/events

FEBRUARY february 16, 2018 Hawaii Foodbank’s 14th Annual Golf Classic Hawaii Prince Golf Club Every year in February, the Hawaii Foodbank hospitality coalition hosts a golf tournament for a day of friends, fun, and cheerful competition to help meet the Annual Food Drive goal of raising One Million Meals. Over the last decade, proceeds from the Golf Classic have provided over a million meals for Hawaii's keiki, seniors, and families in need.

www.foodbank.publishpath.com/ annual-golf-classic

MARCH MARCH 24, 2018 Great Chefs Fight Hunger – Hawaii Foodbank Hawaii’s greatest culinary talents will come together on one special evening to raise funds to feed our hungry islanders. Join us at the Hawaii Foodbank Warehouse for a delicious sampling of savory and sweet dishes, fine wines, sakes and beers, and wonderful entertainment!.

www.hawaiifoodbank.org/events 42

Foodservice in Paradise 2018 ISSUE 1

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

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