Foodservice in Paradise 2019 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 2019 ISSUE 2

9th Annual Hawai‘i Food & Wine Festival

Expanding Borders Nalu Health Bar & Café CAFÉ 100 The Bistro Restaurant and Bar LINEAGE For Love of a Noodle

Pride in our work, so you can take Pride in

we take

the beef you serve. Contact your local Sysco Marketing Associate for availability and selection.

12 10

CONTENTS 2019 ISSUE 2

5 Hawai‘i Restaurant Association 7

Hawai‘i Lodging & Tourism Association

Nalu Health Bar & Café

10 Café 100

12 The Bistro Restaurant and Bar 14 Lineage 16 FEATURE: Expanding Borders at the 2019 Hawai‘i Food & Wine Festival 23 For Love of a Noodle 27 Operator’s Edge 31 Local & National News 32 Trending

35 Favorite Recipes 42 Calendar of Events

8 EDITOR’S CORNER

Aloha!

All signs indicate that July is off to an exciting start. Here at HFM, we are ready to partner with you and help you thrive in this busy season! What does that mean? That means we understand your business needs and are ready to bring you solutions - whether you’re looking for quality items that save on labor, or adding summer specials to your menu. We have the products, services and expertise to fit your needs and help you capitalize on the opportunities. Just give us a call! While getting ready to transition our brand name from HFM FoodService to Sysco Hawai‘i in August, we continue to honor our local roots and are fully committed to providing the same exceptional level of service you’ve come to expect! Please be on the lookout for a new Sysco truck delivering items to you soon! In September, we hope you will take time to visit our food shows on the Big Island and Oahu to sample new items and explore new menu ideas! Of course, we also hope to see you at one of the Hawai‘i Food and Wine Festival events throughout the month of October! Enjoy this issue and we look forward to partnering with you! Herman Tam Director of Marketing & Business Resources 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 2019 ISSUE 2

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LOCAL & NATIONAL NEWS

Message from HRA Chair Keli‘i Gouveia

The indisputable success of this first show really underscores the value to the HRA of strategic partnerships when showcasing our industry, and clearly demonstrated that we are stronger together. Large events such as this require a significant financial and material investment, meticulous planning and a real commitment to logistically support the event throughout the two days. To be successful the event also had to be extensively promoted, explained and reported upon. Our partnership with both the HLTA and the Star Advertiser, along with coverage by other media outlets, ensured that this happened. In talking with our partners since the show, I can say that we all learned a great deal from the experience about how, going forward, to best

optimize the many opportunities that this platform offers us. Similarly, having spoken with exhibitors and participants, there was a general consensus that the show provided a valuable forum to exchange ideas and explore solutions to the different challenges being faced by the restaurant and food service industry. I came away with little doubt that 2020 will be an even more successful and muchanticipated event. So as my term as Chair of the HRA draws to a close, I would like to offer my appreciation on behalf of the association, to our partners and the members who invested in and enthusiastically supported this inaugural show, and finally I wish to offer a warm welcome to our incoming Chair, Tom Jones.

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LOCAL & NATIONAL NEWS

n May 29th and 30th the Hawai‘i Restaurant Association, in partnership with the Hawai‘i Lodging and Tourism Association and the Star Advertiser, hosted the first Hawai‘i Hotel and Restaurant Show in Honolulu. This new annual event at the spectacular Hawai‘i ConKeli‘i Gouveia vention Center, President, HRA offered the HRA a unique opportunity to focus much-needed attention on the many different aspects of what our members do, and the important contribution our industry makes to Hawai‘i tourism.

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LOCAL & NATIONAL NEWS

The Hawai‘i Hotel & Restaurant Show Debuts Successfully

OpenTable, Paradise Beverages, Southern Glazer’s Wine & Spirits, The Tea Chest, Waialua Estate Coffee & Chocolate, Y. Hata & Company, and Young’s Market Company. “We were extremely pleased to have been invited by HLTA to be a part of this new show, and we were impressed with the quality of the folks that frequented our booth,” said Bryan Miyamoto, Executive Director of the Hawai‘i Farm Bureau Federation. I personally believed it was important to have a meaningful agricultural presence at our inaugural show to demonstrate the continuous synergism between agriculture and hospitality here in our islands. The show provided opportunities for a range of forums and panels over the two days on a variety of topics. The over arching themes of Sustainability and Technology had designated rooms, as well as general seminars covering topics including food safety, the importance of employee retention, cyber secu-

HLTA President & CEO Mufi Hannemann with exhibitor Hawai‘i Farm Bureau Executive Director Bryan Miyamoto and HFB’s Farmers Market General Manager Megan Kono at the first-ever Hawai‘i Hotel & Restaurant Show.

rity, and industry trends. Additional meetings, such as HLTA’s Women In Lodging & Tourism Committee’s “Embracing Innovation” panel and the HLTA Engineers Advisory Council Meeting also coincided with the expo. With this new show came exciting new elements: Star Events introduced an event app, which allowed attendees and exhibitors to exchange information, participate in a popular game for prizes, and provided a map and realtime schedule of events. The Hawai‘i Hotel & Restaurant Show also held an evening reception Wednesday evening, with auction items to support the HLTA and HRA scholarship funds. The always-popular lucky draw opportunities were donated by generous local restaurants, but the resounding highlights were the live auction items. These highticket, can’t-miss experiences included the enviable two round-trip tickets anywhere in the world Alaska Airlines flies, and closed with a “California Dreamin’” travel package: a stay at the newly-renovated Intercontinental Los Angeles Downtown, dinner for two at Wolfgang Puck’s Bar & Grill at the LA Staples Center, four tickets to watch LeBron James and the Lakers play, and four tickets to see Carrie Underwood perform. If you are already eager to participate in the 2020 Hawai‘i Hotel & Restaurant Show, you are not alone. Mark your calendars now for May 27-28 next year at the Hawai‘i Convention Center! For more information on the second annual Hawai‘i Hotel & Restaurant Show in 2020, please visit www.hawaiihotelandrestaurantshow.com or contact my staff at the HLTA at (808) 923-0407.

FOODSERVICE IN PARADISE 2019 ISSUE 2

LOCAL & NATIONAL NEWS

he inaugural Hawai‘i Hotel & Restaurant Show was a new effort introduced this year, through a partnership between the Hawai‘i Lodging and Tourism Association (HLTA), the Hawai‘i Restaurant Association (HRA), and Star Events. Thousands of attendees made their way through the exhibition hall at the Hawai‘i Mufi Hannemann Convention President & CEO, HLTA Center over May 29 & 30, which showcased more than 160 booths. The exhibiting vendors ranged from local companies to mainland, and even international distributors, coming from far and wide to display their best to our local buyers. Among them were Aloun Farms, Coca-Cola, Cucina Della Cucina, the Hawai‘i Farm Bureau Federation, Hawaiian Paradise Coffee, HFM/Sysco, Meadow Gold Dairies,

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Amazing Acai at Nalu’s Local health bar stands out with fresh acai berries and locally sourced produce MARIA KANAI

cai bowls are a beloved treat here in the islands, and it’s easy to see why: it’s hard to beat the taste of sweet and crisp acai berries on a warm Hawai’i day. They taste best when it’s made out of the real deep-purple Brazilian super fruit, which is full of hearthealthy nutrients and age-fighting anti-oxidants.

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And, not many places do the acai bowl better than Nalu Health Bar and Café. Owned and operated by four owners Christiane Pfisterer, Jota Munoz, Tomas Kloostoboer and Justina Ladogana, Nalu opened four years ago in Kailua, O‘ahu. “We realized Kailua was lacking a place that had authentic acai bowls and healthy food, so we decided to open our own café,” says Pfisterer. “The four of us have a passion for surfing and eating healthy, so Nalu definitely represent us, it’s our happy place. It’s such a great feeling to be able to offer healthy choices to the community.”

People have fallen in love with menu items like the Nalu Bowl, made with organic acai topped with fresh bananas, strawberries, blueberries, bee pollen, granola and honey. For heartier lunch options, a popular sandwich is the Grilled Ahi, which includes sautéed onions, sliced avocado, tomatoes, mixed greens, sprouts and a secret “nalu” sauce on ciabatta bread. The Turkey Kale-Pesto Sandwich is another great choice: a simple croissant sandwich with swiss cheese, tomatoes, sprouts, turkey and a homemade kale-pesto sauce. Nalu boasts of local ingredients

NALU HEALTH BAR & CAFÉ WHERE & WHEN: HONOLULU - 1170 Auahi St Suite 145, Honolulu, HI 96814; 9am-8pm, Monday to Thursday, 9am-9pm Friday to Saturday, 9am-6pm, Sunday KAILUA - 131 Hekili St #109, Kailua, HI 96734 9am-6pm, daily FOR MORE INFO: PHONE: 808-597-8871 WEBSITE: www.naluhealthbar.com

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and organic produce like tomatoes, sprouts, cucumber, papaya and pineapple. They also work with local vendors for honey, bee pollen, papaya and pastries. “We’ve been working with HFM ever since we opened our doors and we can truly say they’re amazing and one of our favorite vendors to work with. They care about our business and try their best to address any issues or concerns we have. The crew is also the best! A special shout-out to Kristin, our sales rep, for always being so attentive and caring,” says Pfisterer. In 2017, the restaurant opened a second location in Ward at the South Shore Market. “We love the atmosphere and vibe at both locations. We are surrounded by other small business, which is very encouraging! Kailua is definitely a little more touristy, while the offices, yogis and new residents at Ward keep us busy. We’ve been seeing an increase on tourists around South Shore Market too,” says Pfisterer. Currently, Pfisterer is gearing up to open a third Nalu location in Haleiwa – the restaurant continues to expand and grow. “We’re so excited! We love the north shore community,” says Pfisterer. “We’d like to thank everyone for their continuous support, and for all the Hawai‘i residents for being so supportive to local businesses.”

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Café 100 is Home of the Loco Moco BY FERN GAVELEK PHOTOS COURTESY CAFÉ 100

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afé 100 is a Loco Moco institution in Hilo. According to manager Rick Kobayashi, the casual restaurant serves about 2,500 a week—and almost 1,000 of those are the eatery’s “original” Loco Moco of rice, hamburger patty and brown gravy that’s topped with an egg. Offering 30 different kinds of Loco Moco on any given day, Café 100 can turn most of its entrees and specials into Loco Mocos. In addition, each Loco Moco can be customized by ordering extra meat, extra gravy, etc. The restaurant’s rice is a fan favorite, it’s still cooked in big pots on the stove top—no rice cookers or steamers. With the making of all those Loco Mocos, it makes sense that Café 100 has registered the trademark, “Home of the Loco Moco.” However, the dish is also part of the eatery’s rich history. Founded in 1946 by the late Richard Miyashiro, Café 100 started serving the local-style, fast food dish after it was popular at the former Lincoln Grill. “Lincoln Grill was a hangout for the Lincoln Wreckers sports league in town; it was by Lincoln Park,” recalls Gail Miyashiro, daughter of the late founder. “I think the customers there invented it, probably the kids. They wanted something cheap to eat on the run.” She adds the dish probably got its name by using the popular teen jargon of the day—loco, which meant “keen” or “cool” — and rhyming it with moco. Miyashiro says customers brought the dish to her father and he made it. “After Lincoln Grill closed, we embraced the Loco Moco as being unique to Hilo,” adds Gail. Café 100 was destroyed twice by tsunamis—first in 1946 and again in 1960 at another location. However, 10

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The Kilauea Loco Moco erupts flavor with homestyle chili, Spam, Smokie Links and two eggs atop rice with a side of potato-mac salad.

repeated destruction at the mercy of seismic sea waves didn’t deter Café 100, which was named “to honor” the American-born Japanese soldiers who courageously served in WWII’s 100th Battalion. Café 100 has been at its present location since 1962; the restaurant can seat 88 patrons and caters to local folks and visitors, including Asian tour groups. Other popular menu options include stews, oxtail soup, chili and chicken katsu. Kobayashi, who is the late founder’s grandson, said new offerings boast partnership with Hilo companies. They include an exclusive One-Ton Chip Chocolate Chip Cookie and Kelly Boy’s Milk Bread

Baked Meat Loaf is one of four daily specials every Wednesday, including Tripe Stew, Beef Curry Stew and Korean Teri Pork.

Grilled Cheese sandwich. “The bread is made locally in Hilo and it has a light and fluffy texture with a sweet, creamy taste,” explains Kobayashi. “We slice it thick, like Texas Toast.” Café 100 relies on HFM for tripe to make stew, pork shoulder for roast pork and beef knuckle for teri beef. “We buy a lot of those proteins and

thank HFM for the pricing on them,” he notes. The restaurant has about 43 employees, its largest crew ever. And while Kobayashi credits Café 100’s success to the support of its customers, he emphasizes that you can’t operate a business without happy employees. “At the end of the day, it’s about

not being afraid of getting feedback from employees,” he details. “As a manager, you’re actually in a customer service role with your employees.”

CAFÉ 100 WHERE: 969 Kilauea Ave., Hilo, HI 96720 WHEN: 6:45 a.m.-8:30 p.m. Monday-Fridays, till 7:30 p.m. Sat.

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FOR MORE INFO: PHONE: 808-935-8683 MENU HOTLINE: 808-935-MENU (6368) WEBSITE: cafe100.com

Hilo’s Café 100 has trademarked “Home of the Loco Moco.”

Designed to satisfy the hearty eater, the Super Loco Moco offers a hamburger patty, Spam, Portuguese sausage, two eggs, gravy and rice with a side of potato-mac salad.

Besides Loco Mocos, other favorites at Café 100 include the Oxtail Soup.

Served with mashed potatoes, the savory Roast Pork is made with pork shoulder sourced from HFM. FOODSERVICE IN PARADISE 2019 ISSUE 2

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Good food, cooked simply at The Bistro

Kaua‘i’s popular open-air restaurant draws crowds with fresh, local ingredients cooked fusion-style MARIA KANAI

ood food is all about quality ingredients – the fresher the better. That’s why The Bistro Restaurant

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and Bar located on the gorgeous north shore of Kaua‘i has become a community favorite for both locals and tourists alike since 1999.

tossed with saffron risotto, goat cheese, asparagus and parmesan cheese. Another popular dish was the grilled pork chop, served with apple whisky sauce, spinach and mashed potatoes. For something lighter, the Kaua‘i beet salad is a great option with sliced beets on greens with local goat cheese and mac nut. The blackened fresh fish is another option for those in the mood for seafood, served with mushrooms, tobiko, ogo, rice, spicy mayo and sweet soy sauce. The Bistro’s simple, yet delicious dishes are a testament to Gordon’s extensive culinary background. Born in California, Gordon moved to Kaua‘i with his family when he was seven years old. He began cooking on

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“We’ve been working with local farmers and fishermen since day one,” says Chef John Paul Gordon. Fresh produce, cheese and meat are sourced from local farms like Kaua‘i Kunana Dairy, Kailani Farms, Makaweli Ranch and Medeiros Farms. “We also continue to work directly with new farmers and they have supported us by growing exactly what we need from them,” says Gordon. The Bistro stands apart with its open-air Hawaiian plantation garden setting, a great setting for live music. The menu features European-meetsPacific fusion cuisine and an extensive wine and drinks menu as well. The Bistro also offers catering services for weddings, corporate events, private parties and even private chef services for both large and small groups. The restaurant can also serve as a private dining venue, where customers can rent out the entire restaurant or the outside bar patio. Popular items include Kaua‘i prawn saffron risotto – prawns are

Kaua‘i’s north shore at the age of 13 before he moved from Hawai‘i back to California. He started an apprenticeship for 12 years with Joseph Caulfield, a graduate of the Culinary Institute of America and long-time Kaua‘i chef, before settling in at The Bistro in 2011. In honor of the restaurant’s 20th anniversary, the restaurant is offering half-off the menu prices for all kama‘aina from November 1st to the 15th. “I am thankful and excited to be able to serve the community and local people,” says Gordon. He adds, “Working with HFM has been a fun and exciting experience. I look forward to a long and prosperous work relationship with them!”

THE BISTRO RESTAURANT AND BAR WHERE: 2484 Keneke St, Kilauea, HI 96754 WHEN: 12 p.m.-9:00 p.m. Monday-Saturday; 3:30 p.m.– 9:00 p.m. Saturday. FOR MORE INFO: PHONE: 808-828-0480 WEBSITE: http://thebistrohawaii.com

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Food is meant to be shared at Lineage, where it’s more fun to eat from several dishes, rather than one.

Gather Round at Lineage BY FERN GAVELEK

PHOTOS BY BENDAN M. SMITH

rue to the meaning of its name, Lineage offers food and flavors celebrating the familial roots of chef/ partner Sheldon Simeon. Dishes pay homage to those who inspired the chef while harkening back to times when everyone gathered at the table to share food. Serving both residents and visitors in The Shops at Wailea, the 80-seat restaurant has a “gathering place” vibe as menu items are meant to be shared. “It’s more fun to be able to eat from several dishes, rather than one,” notes Chef Sheldon. The menu is true to this sharing concept as main dish offerings, typically listed as entrees elsewhere, appear under the “Pupu Line.” Chef Sheldon feels the word “entrée” connotates “individual” servings. Opening last fall, Lineage is the

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second solo restaurant by Hilo native Simeon, who debuted his first eatery in 2016 with the Tin Roof in Kahului. Chef Sheldon gained

industry skills at the Culinary Institute of the Pacific and as an intern at Walt Disney World before graduating at UH-Maui College. He splashed

Tipping a hat to ocean conservation, Lineage offers a poke made of local chopped veggies. The colorful Garden Poke is complete with inamona and limu.

Chef Sheldon Simeon of Lineage and Tin Roof in Maui.

Chef says the Simeon Family Pork and Peas is a meaningful dish hailing from his family.

into the professional culinary scene on the tube: winning Fan Favorite twice during two seasons of Bravo Network’s “Top Chef.” The Simeon Family Pork and Peas is a trademark Lineage dish. “We cook and serve it the way my father taught me,” shares chef. A few years ago, he says this dish would have been “fancied up,” but now he offers it just like they do at home. “I love that we can serve something meaningful and be proud of it.” Lineage features the Filipino dish,

Crispy Pata, using the pork leg from the shank down: the hock, knuckle and ankle. The five-day preparation involves overnight curing, steaming, drying for two days “to get the skin nice and dry,” slow-roasting and then frying three times at different temps to make crispy. “All the cartilage has been rendered off,” details Chef Sheldon. “It’s a very dramatic dish, seasoned tableside and cut off the bone. We only make a certain amount daily so people call in to reserve it.” Lineage works closely with farms to source locally. Chef Sheldon relies on HFM for Compart Duroc Pork, emphasizing the “flavor is great, the product’s consistent and it comes fresh to us—I’ve been using it for years.” Musing about his niche in the restaurant industry, chef says, “What

The Crispy Pata involves five days of preparation and patrons call ahead to reserve it.

makes us successful is the relationships with vendors, co-producers and customers—we depend on each other, like people in a neighborhood…it’s all about building relationships.”

LINEAGE WHERE: The Shops at Wailea, 3750 Wailea Alanui Drive, Wailea, HI 96753 WHEN: 5-11 p.m. Nightly, Late Night Happy Hour 9:30-11 p.m. FOR MORE INFO: PHONE: 808-879-8800 WEBSITE: www.lineagemaui.com

The island staple cold Ginger Chicken gets tweaked at Lineage with a green onion pesto, salted black bean and chili oil. FOODSERVICE IN PARADISE 2019 ISSUE 2

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Billed as the “perfect bite,” Chef Simeon says the Poi Mochi comes from different ethnicities and “shouldn’t make sense, but the ingredients work together.” The mochi is stuffed with guava jelly topped with Shio Kogi-cured chicken liver pate that’s finished with kale furikake.

FEATURE STORY

Expanding Borders FEATURE STORY

at the 2019 Hawai‘i Food & Wine Festival

BY MICHELLE RICE

iners and revelers at the 2019 Hawai‘i Food & Wine Festival (HFWF) will be transported across the globe, as their taste buds sample flavors from our local ‘aina, the comforting cuisine of the Iberian Peninsula, delicacies and wine from the old vines of Italy, sweet and savory Asian-inspired dishes, and spicy Latin American creations. Now in its ninth year, the Hawai‘i Food & Wine Festival is serving a delectable lineup of world-class chefs, wine makers and mixologists this October, with 17 signature and original events across Island of Hawai‘i, Maui and O‘ahu.

(from left to right): Wayne Hirabayashi, Sheldon Simeon, Mark Noguchi, Xue Chong Ruan, Rachel Alvarado, Daisuke Hamamoto, Anthony Rush, Rick Bayless, Chai Chaowasaree, Vikram Garg PHOTO COURTESY: HAWAI‘I FOOD & WINE FESTIVAL/REID SHIMABUKURO

Macadamia nut honey charred Hawaiian pineapple, Kona dulcey creme, chocolate, macadamia nuts by Chef Rachel Alvarado PHOTO COURTESY: HAWAI‘I FOOD & WINE FESTIVAL/DANE NAKAMA 16

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Securing its title as the premier epicurean event in the Pacific, HFWF unites Hawai‘i’s leading talent with internationally renown chefs. It’s a unique occasion where local and visiting chefs get to cook alongside each other, savoring the opportunity to learn new skills, help a fellow chef plate during a busy event and connect over their passion for food. “Cooking for your idols and seeing them enjoy the cuisine of Hawai‘i is unreal. A sense of pride wells up inside and you are reinvigorated to continue to practice your craft,” said Chef Andrew Le of Pig & The Lady, a contemporary supporter of Hawai‘i Regional Cuisine.

Robert Irvine was the engaging emcee of HFWF’s Symphony of Flavors at Hyatt Regency Maui Resort and Spa, Oct. 21, 2018. He got dinner off to a rousing start, having everyone stand and wave their hands in the air like they just don’t care. PHOTO COURTESY: REID SHIMABUKURO

PHOTO COURTESY: HAWAI‘I FOOD & WINE FESTIVAL/DANE NAKAMA FOODSERVICE IN PARADISE 2019 ISSUE 2

FEATURE STORY

A SPOTLIGHT ON LOCAL INGREDIENTS Beyond the peer-to-peer dynamic, aloha ‘aina is cultivated. Those participating are provided with a list of over 100 locally sourced ingredients – grazed, raised, caught, grown and foraged – from our resource-rich islands to incorporate into their dishes. Never cooked with Hawaiian sea urchin before? Chef prepares an unprecedented style of ricotta cavatelli in a cream of sea urchin and Big Island abalone, a creation by Chef Hubert Keller of Fleur at the 2018 HFWF Decadence-themed grand tasting event on the sands of Ko Olina Resort. For Chicago-based Pastry Chef Gale Gand, using local ingredients during HFWF sparks excitement. “Being from Chicago, local for me is corn, stone fruit and apples. But when I get to cook in Hawai‘i, local means much more exotic ingredients like vanilla, locally made chocolate, pineapple, coconut and macadamia nuts. I can do so much with them!” One-of-a-kind dishes fill the menus at Hawai‘i Food & Wine Festival, thanks to the fusing of Hawaiian resources and varied cuisines. The visiting chefs and assistants depart the islands with a suntan, plus a new-

Chef Andrew Le PHOTO COURTESY: TRAVIS OKIMOTO

found appreciation and understanding of the quality products available on the islands.

CULINARY HEROES Although the Hawaiian culinary scene boosts unique ingredients and techniques, there may be similarities across cultures and cuisines. As discovered by the HFWF second honored Culinary Hero, Chef Rick Bayless, the traditional imu used by Hawaiian ancestors to cook kålua pork and other foods is comparable to the underground pits used in Mexico to roast barbacoa. For Bayless, who is celebrated for his popularization of traditional, authentic Mexican cuisine, it was important for him to live and experience the culture, people and flavors of Mexico in order to preserve it in form of his dishes. “It’s true all over the world: you’ll find the best food where local agriculture thrives.” He added, “Hawai‘i is the quintessential example. It’s a place of deeply rooted tradition, where chefs honor heritage while driving their cuisine forward.” Like Bayless, many local chefs passionately reclaim traditional cooking methods of their regional cuisine. It’s a mission that the Hawai‘i Food & Wine Festival has

adapted to help share it with the rest of the globe.

BEYOND BORDERS Hawai‘i Food & Wine is proud of the national and global talent its programming – which has grown from a three-day event with 30 chefs to more than 20 events with over 10,000 attendees and 120 chefs spanning three islands. But, more notably, the October festivities shine a brighter spotlight on the world-class talent and diversity of cuisines found here in our state. The 2019 event lineup boasts more than 40% local chefs from O’ahu, Maui and the Island of Hawai‘i, with dishes and flavors ranging the scale – Italian, dim sum, Latin American, ramen, Polynesian, barbeque and beyond. “Without leaving our Islands, you can find quality food prepared in nearly every possible way,” said Denise Yamaguchi, CEO of Hawai‘i Food & Wine Festival. “The Hawaiian Islands are a melting pot of cultures, and thanks to the quality of the chefs, farmers, fishermen, ranchers, purveyors, communities and policymakers we have, we are able to preserve and maintain these cultures through food.” Residents and visitors do not need

Puna Chocolate Budino, Cloud Forest Coffee Crema, Macadamia Nut Florentine by Chef Gale Gand PHOTO COURTESY: HAWAI‘I FOOD & WINE FESTIVAL/DANE NAKAMA 18

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that newfound knowledge back to their hometown restaurants, local chefs are both representing global influences and looking inward to their own source of inspiration.

TASTE OUR LOVE FOR THE LAND Through the Hawai‘i Food & Wine Festival, we invite our guests to “taste our love for the land,” the over arching theme of HFWF. The dishes at HFWF are full of flavors from the land and sea, layered with passion, and inspired by culture. “’E mahalo I ka mea Loa‘a’” this well-known ‘ølelo no‘eau or wise saying, reminds us to be grateful for what has been provided,” shared Hawaiian cultural practitioner Kealoha Domingo of NuiKealoha. “For the resources we enjoy and the sustenance it provides, we must be always be thankful for and appreciate what we have.” Compelled by their experience, we hope that our friends – the visiting chefs, winemakers and mixologists, as well as attendees – become genuine ambassadors for Hawai‘i as a worldclass culinary destination.

Chef Hubert Keller offers his fresh ricotta cavatelli with a cream of sea urchin, Big Island abalone, wilted spinach and bacon. PHOTO COURTESY: HAWAI‘I FOOD & WINE FESTIVAL/ REID SHIMABUKURO

Hyatt Regency Maui Resort and Spa executive chef Gregory Grohowski’s first course at Symphony of Flavors is ready to go. The dish is ‘ekolu i’a (Three Fish) Ahi: caviar, white ogo, shisito oil; Salmon: citrus tobiko, green ogo, macnut oil; Flounder: spicy tobiko, red ogo, hazelnut oil PHOTO COURTESY: HAWAI‘I FOOD & WINE FESTIVAL/ DANE NAKAMA

(back row from left to right) Jayson Kanekoa, Roy Yamaguchi, Alan Wong, (front row from left to right), Alessandro Stratta, Gale Gand and Celestino Drago. PHOTO COURTESY: HAWAI‘I FOOD & WINE FESTIVAL/REID SHIMABUKURO

Chef Rick Bayless PHOTO COURTESY: HAWAI‘I FOOD & WINE FESTIVAL/ REID SHIMABUKURO FOODSERVICE IN PARADISE 2019 ISSUE 2

FEATURE STORY

to look far to satisfy their global palates with locally-sourced goods. Replicating Hawai‘i’s culinary landscape, the 2019 HFWF official launch party celebrated the diverse cuisines here. Alongside Bayless’s spicy Mexican preparation, local chefs served French, Indian, British, Filipino dishes and more. Innovative Pastry Chef Rachel Alvarado, a Honolulu native, holds a resume that spans diverse cuisines – from creating dessert menus with local Asian flair at Nobu Waikiki, to interactive Vietnamese-inspired desserts at The Pig & The Lady, and adding her special touch on the pastries at Kona Coffee Purveyors. “My passion is to share my experiences as a pastry chef and baker in Hawai‘i while showcasing some of the amazing local ingredients we have to offer,” said Alvarado. “What a grand adventure it is to do what we love while being able to help sustain and support Hawai‘i as a culinary destination.” Chef Alvarado isn’t alone in blurring the definitions of traditional cuisine. Just as visiting chefs are experimenting with Hawaiian-sourced ingredients during HFWF and taking

FEATURE STORY

2019 HFWF Event Schedule From Portugal to Spain: An Iberian Feast ISLAND OF HAWAI‘I October 5, 2019 | 5:00pm to 9:30pm Waikoloa Beach Marriott Resort & Spa VIP: $550, FHB: $275, GA: $275

FEATURE STORY

The Iberian Peninsula is home to some of the world’s most fabled food traditions. This region is rich with culinary hallmarks, from paella to roasted suckling pig. Taste the contemporary interpretations of these cuisines by six masters in a sumptuous sitdown dinner paired with sophisticated wines provided by Southern Glazer’s Wine & Spirits of Hawaii.

Wicked Cocktails, Wicked Plates

The Howard Hughes Corporation Presents Brews & BBQ

MAUI October 19, 2019 | 5:00pm to 9:00pm Sheraton Maui Resort & Spa

O‘AHU October 23, 2019 | 5:30pm to 8:30pm Victoria Ward Park

VIP: $325, FHB: $225, GA: $225

GA: $85

Head down the yellow brick road to Maui as Sheraton Maui Resort & Spa transforms into the Land of Oz for an evening of wicked good plates and beverages under the stars with a fireworks finale. Step behind the emerald curtain, and you’ll fall under the spell of bewitching dishes from 13 culinary wizards, along with winemakers’ choice vintages and mixologists’ craft cocktails that will make you feel like you can defy gravity.

It will be smokin’ at HFWF’s first backyard barbecue in the heart of Ward Village. Nothing goes together like an ice-cold beer and slow-cooked meat – grazed and raised in Hawai‘i, of course. Experience barbecue like brisket, ribs or burnt ends done island style with all the fixin’s, then wash it all down with local brews and craft favorites, from hoppy IPAs to fruity Sours.

Whalers Village Presents Keiki in the Kitchen Kā‘anapali MAUI October 20, 2019 | 10:00pm to 3:00pm Whalers Village

#HFWF19 Welcome Reception O‘AHU October 23, 2019 | 7:00pm to 9:00pm IBM Building

GA: $5

Hawai‘i Food & Wine Festival Roy’s 22nd Annual Golf Classic MAUI October 18, 2019 | ALL DAY Kā‘anapali Golf Course Have a swinging time at this play-and-eat benefit for IMUA Family Services. Make your way through 18 holes with celebrity chefs – including Roy Yamaguchi and Alan Wong – community leaders, and Maui pros. Score a hole-in-one, stopping at tents manned by Maui’s favorite culinary players in between putts, plus beer and cocktail stations. Then cap the day off with dinner and an awards ceremony at Roy’s Kaanapali.

FOODSERVICE IN PARADISE 2019 ISSUE 2

Crazy Rich Cocktails Pasta la Vista MAUI October 20, 2019 | 5:00pm to 9:00pm Hyatt Regency Maui Resort and Spa VIP: $550, GA: $275 Get a taste of la dolce vita at this six-course dinner by chefs celebrated for their mastery of Italian cuisine. Collect a new stamp in your culinary passport, traveling to the land of Italian excellence to taste authentic ingredients like extra virgin olive oil, Parmigiano Reggiano and prosciutto. Travel around the boot, savoring traditional dishes with modern flair, perfectly paired with regional Italian vino from Southern Glazer’s Wine & Spirits of Hawai‘i – salute!

O‘AHU October 24, 2019 | 5:00pm to 9:00pm ‘Alohilani Resort Waikiki Beach Priority: $350, FHB: $250, GA: $250 Food and cocktails – whether from street vendors, folding homemade dumplings or at a posh wedding – play starring roles in the milestone film Crazy Rich Asians. Dress like a high roller and roll the dice as HFWF brings together expert chefs in Asian flavors and transforms ‘Alohilani Resort’s pool deck into a grand Macau casino – do you prefer Baccarat or Black Jack?

Wine Seminar #1

Hawaiian Airlines Presents Swirl O‘AHU October 25, 2019 | 5:00pm to 9:00pm Hawai‘i Convention Center VIP: $550, Priority: $350, GA: $250

GA: $TBD

Wine Seminar #2 O‘AHU October 26, 2019 | 10:30am to 12:00pm Halekulani GA: $TBD

Wine Seminar #3 O‘AHU October 26, 2019 | 12:30pm to 2:00pm Halekulani GA: $TBD

Life’s a Beach Fiesta 24/7 O‘AHU October 25, 2019 | 9:00pm to 1:00am Hyatt Regency Waikiki Beach Resort and Spa VIP: $150, GA: $95 Fiesta like there’s no mañana! Keep the party going with authentic dishes prepared by top chefs with deep Latin American roots. Add cervezas and tequila to a pool deck setting under the stars and you get a spicy HFWF after-party that is not to be missed. Olé!

O‘AHU October 26, 2019 | 5:00pm to 9:00pm Ko Olina Resort with Aulani, A Disney Resort & Spa and Four Seasons Resort O‘ahu at Ko Olina Grand Lawn - Ulua Lagoon 4 VIP: $600, Priority: $375, FHB: $275, GA: $275 Picture yourself barefoot and fabulous on a sandy crescent under the stars – as you indulge in dishes by 12 renowned chefs and sample world-class wines and sip craft cocktails by master mixologists. Sound good to you? This signature HFWF event complete with live music and night-ending fireworks is a one-of-a-kind experience.

HMAA Presents Keiki in the Kitchen Family Sunday O‘AHU October 27, 2019 | 10:00am to 3:00pm Ward Village GA: $TBD

Drag Appetite O‘AHU EFFEN VODKA PRESENTS DRAG APPETIT October 27, 2019 | 10:30am - 1:00pm Blue Note Hawaii GA: $95; VIP $150 Unleash your inner diva with the pride of today’s culinary scene dishing up your favorite sweet and savory bites at the first HFWF Drag Appetit brunch. HFWF continues the celebrations for 2019 Honolulu Pride at Blue Note Hawaii, the Outrigger Waikiki Beach Resort’s location of the iconic New York-based jazz club, complete with flowing cocktails, fierce brunch dishes and Honolulu’s best drag performers!

Saks Fifth Avenue Presents Halekulani Culinary Masters Gala: Michelin Stars O‘AHU October 27, 2019 | 5:00pm to 10:00pm Halekulani GA: $1,000 The final course of the Ninth Annual Hawai‘i Food & Wine Festival is served with our famed Halekulani Culinary Masters Gala dinner. Presented by Saks Fifth Avenue and hosted at Halekulani, don your best fashions for an elegant epicurean dining experience featuring six exquisite courses and fine wine pairings by chefs decorated with the most coveted and prestigious honor in the international culinary industry, the Michelin star*. *The Michelin brothers first published the Michelin Guide for French motorists in 1900 to increase the demand for cars and tires. In 1926, the guide began to award stars for fine dining establishments for the quality of food and wine, initially awarding a single star for exceptional restaurants. Expanding to over 30 territories across three continents, the Michelin Guide now awards up to three stars based on rigorous criteria.

FOODSERVICE IN PARADISE 2019 ISSUE 2

FEATURE STORY

Wine and dine on the Hawai‘i Convention Center rooftop, pairing premium red wine vintages with delicious dishes by some of the greatest chefs on earth. At HFWF’s annual wine-centric event, wine professionals from around the world will keep your complimentary Riedel glass filled and share insider wine knowledge. There’s something for every palate including white varietals, cocktails and beer options. Start practicing your swirling technique now!

O‘AHU October 26, 2019 | 9:00am to 10:15am Halekulani

Tangy, Irresistible Taste.

ITEM#

PACK

SIZE

BRAND

ITEM DESCRIPTION

4041125

1 GAL

BLOCK & BARREL

SWEET PICKLE RELISH

4547691

5 GAL

BLOCK & BARREL

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FOODSERVICE IN PARADISE 2019 ISSUE 2

FEATURE STORY

For Love of a Noodle

How noodle factory Sun Noodle expanded from small beginnings in Oahu’s Kalihi to become an international empire MARIA KANAI

he story of Sun Noodle is an inspiring one. What started out as a humble, one-room noodle factory in the Kalihi neighborhood, run by a determined 20-year-old Japanese immigrant who barely spoke English, is now a successful family-run business spanning across the globe. The measure of its success: three factories with more than 600 different products specially made for ramen shops, restaurants and grocery stores in North America, South America and Europe.

And, at the heart of it all, the journey started out with one thing: a simple love of noodles.

HISTORY Sun Noodle’s owner Hidehito Uki grew up with a noodle maker for a father and moved to Hawai‘i when he was just 19 years old from Tochigi, Japan. All he had was one suitcase and a noodle machine, and spoke only a few words of English. It was the noodles that did all the talking. “At that time, I asked HFM

whether they would mill a special type of flour for me,” says Uki. “Because HFM did that for us, we were able to start our company in a good way: with delicious ramen.” The special flour he’s talking about had a specific protein vs ash content ratio, something that required a delicate balance for optimal color and texture of the noodle. “It’s hard to make, but HFM was able to meet our requests for us,” says Uki. At a restaurant down the street from Sun Noodle’s first factory, Uki FOODSERVICE IN PARADISE 2019 ISSUE 2

FEATURE STORY

FEATURE STORY met his wife Keiko and after they married, the business took off. Keiko took over the bookkeeping, while Hidehito made noodles and delivered them to local restaurants and shops. As Sun Noodle grew, so did their family. Together they had a daughter Hisae, soon followed by their son Kenshiro. Business flourished. In 1986, Sun Noodle shipped to its first California customer and three years later, had grown so successful that it moved out of its first factory to its current headquarters on Colburn street (still in Kalihi). In 2004, Sun Noodle opened its factory in California and then in New Jersey in 2012. The timing was perfect: ramen was steadily growing in popularity

Uki family

FOODSERVICE IN PARADISE 2019 ISSUE 2

by 2012. Under Kenshiro’s management, Sun Noodle moved onto a new project in New York City called Ramen Lab in 2014: a concept dedicated to teaching people about ramen through workshops and special pop-up events with guest ramen chefs from around the world. “There are lots of ramen shops in Japan showcasing different kinds of noodles and ramen from places like Hokkaido, Kyushu, Tokyo or Hiroshima – they are all different,” says Uki. “We were able to bring that knowledge to Hawai‘i and hoped to do the same in the mainland. When we went to Los Angeles, we found good ramen shops, but no single place where you might want to eat again. It was because all the noodles were

the same,” says Uki. “At the time, LA had lots of big noodle factories, so I thought that we were too late. However, because we were able to provide that ‘special’ and ‘unique’ noodle, we felt we had a chance and thankfully, everyone was happy to have us.”

THE SECRET TO SUN NOODLE Sun Noodle sets itself apart by working one-on-one with chefs and restaurant owners to make custom noodles: creating that perfect texture and flavor. “Hawai‘i is a small island with a small market,” says Uki. “Therefore, if there are ten ramen shops and all the noodles are the same, then it’s boring unless there is

want to make Hawai‘i proud.” Enter saimin. “We’re thinking now about introducing saimin to the rest of the world. We’re working with other saimin noodle factories and teaming up with them to think of ways: dry saimin gifts or creating a saimin map of O’ahu to show shops on the island…we’re brainstorming,” says Uki. He’s also working on creating frozen ramen that can be eaten quickly and easily: “Quick freeze ramen,” he calls it. “Boiled ramen

that you can quick freeze, put in hot water and it’ll cook in 15 seconds.” Uki says, “We’re also very thankful to be working with HFM. Because of how HFM supported us in the beginning by making that special flour, we’re able to launch our business with successful, good ramen. All the people we’ve worked with at HFM are nice, polite and always there to help when we need them. Compared to other distributors, HFM stands apart.”

Hidehito Uki

FEATURE STORY

uniqueness and specialness.” The process of creating specific noodles can be a challenge, but Uki and his family’s got the secret down. “There are different kinds of flour you can use, tweaking with different ratios, adjusting the kansui (potassium and sodium carbonate) percentage. Another thing to consider is the noodle shape – thin, thick, wavy or straight. We’re able to provide a good variety to show off that ramen shop’s specialty.” Some of the requests? “One challenging request was to create a custom noodle that can be cooked in a minute without getting soggy in ten minutes. Those kinds of requests can be challenging,” says Uki. “Our most popular request is to create a noodle that match the soup.”

“We were established in Hawai‘i with the purpose of bringing Japan’s delicious ramen” -Hidehito Uki Uki himself prefers chewy noodles and finds himself having an affinity for soba. “Ramen is young people’s food, very rich and fatty. When you’re older, you don’t really want to eat too much fatty foods. When I do get ramen, I like shoyu or shio ramen, assari (mild) type. Rather than kotteri (fatty), I like the assari ramen,” says Uki.

WHAT’S NEXT Sun Noodle has exciting plans for the near future. “We were established in Hawai‘i with the purpose of bringing Japan’s delicious ramen,” says Uki. “Thankfully, the ramen boom happened and the ramen market has gotten big. Now, we’ve started thinking: What about Hawai‘i products? Since we are in Hawai‘i, we FOODSERVICE IN PARADISE 2019 ISSUE 2

OPERATOR’S EDGE

Restaurant managers share tips for training days Experts say this ‘most fun part of the job’ builds enthusiasm DAVID FLAHERTY

Christine Wright, Augusto Ferrarese, Christopher Saenz, Kathleen Thomas

just put in the hours,” said Christine Wright, general manager and wine director at Hearth restaurant in New York City. “Don’t assume that the new server or bartender has a working vocabulary when it comes to food, wine or spirits. Start fresh,

“If you build your restaurant as a community, and your staff speaks your same language, they become an extension of yourself, and they’ll reach where you can’t reach.” -Augusto Ferrarese Setting up and running a successful training program requires keen attention to detail, a sense of empathy for employees and a clear vision rooted in repetition and inspiration. No one becomes a champion without a proven training regime and a team of skilled coaches who work to unlock their employees’ potential.

Learning is fun “I have found that the most effective approach to training is to actually

from zero. Build knowledge from the ground up. Repeat and repeat again. It’s about constant, gentle pressure.” For a manager, especially one who oversees a diverse set of beverages, the training and learning never end. “We taste wine, beer, spirits and/or food every single day,” Wright said. “Training is the most fun part of the job, because it’s when you’re learning. And when the staff has learned a new thing or tasted something cool, they can’t stop talking about it. And they

can’t wait for guests to try that cool thing, too.” By highlighting certain products for the staff to learn about and experience, there is often a direct correlation to sales based on their enthusiasm.

Remember to cross-train “Training is the key to success, and sets the tone for the new employee by showcasing the culture we’ve established here,” said Augusto Ferrarese, corporate beverage director for Urban Kitchen Group in San Diego, which operates five restaurants in California. “I believe that a front-of-house server/ bartender should be trained in all positions, from back of the house to host. Our module consists of six full training days where the new hire spends time with the food runners, bussers, bartenders, and on the last day there is a mock-service test. And we also administer a written food/ beverage test that can provide a better understanding of their retention level.”

Staff are people too Being able to connect with your staff, and adjust to their individual needs, is a skill that can’t be overrated, especially when it comes to training. FOODSERVICE IN PARADISE 2019 ISSUE 2

OPERATOR'S EDGE

estaurateur Danny Meyer writes in his venerable book, Setting the Table, “Understanding who needs to know what, when people need to know it, and why, and then presenting that information in an entirely comprehensible way is a sine qua non of great leadership.” One of the most consequential decisions restaurant operators make is how to train the people that will be carrying forth their vision. Staff training is an art form that takes years to master. It is a mix of intuition, experience and patience, and it will determine the eventual success (or failure) of the team, and form the foundation of the health of the business.

OPERATOR'S EDGE

“I’ve moved further and further away from a traditional, corporate training regimen, to more of a personalized individual training,” said Christopher Saenz, general manager and wine director at 2120 restaurant in Seattle. “By not using a rigid training outline, I can customize the training to the individual by learning what they know and don’t know.” In addition to skills training, Saenz specifically focuses on ensuring new staff know what the internal management hierarchy looks like, what communication channels are being used, and, perhaps most importantly, what the mission, vision, and values are for the restaurant. “You must have goals,” Ferrarese said. “I know this could sound simple, but it’s not. Staff need to understand what you and your brand stands for. If you build your restaurant as a community, and your staff speaks your same language, they become an extension of yourself, and they’ll reach where you can’t reach. All your managers must be committed as much as you are. You are only as good as the people around you, and you won’t leave a footprint if you work alone.”

It’s a marathon, not a sprint For restaurant groups with multiple concepts, training is especially important. After working on the floor as a sommelier, Kathleen Thomas was promoted to wine training manager, 28

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and quickly found herself jetting around the country to the various restaurant concepts run by the Hakkasan Group which operates restaurants and nightclubs across North America, Europe, the Middle East, Asia and Africa (her territory includes the United States and Mexico). Thomas’

“Remember, we’re guiding them to be confident in their abilities to learn, to sell and to be consistent.” -Kathleen Thomas focus is on working with management and beverage teams throughout the company, training everyone from execs to servers. She runs once-a-month, on-site training for each restaurant that does not have a sommelier on staff, and when she’s unable to be there in person, she uses technology such as Zoom to host virtual trainings. Thomas’ position is unique and dynamic, allowing her to build training programs from the ground

up, while also navigating the fact that each location is different. “As this is my first official training position, my approach has altered in regard to how I perceive myself and my progression,” she said. “Of course, my bosses appreciate quantifiable efforts, and I definitely have to make this priority in what I teach, but [I remind] myself that there is only so much I can do as one person, and to be patient. When I’m there, I have to be present and available to them, while keeping the information for wine and service as simple as possible. And keep in mind, they are human, and respond to things like high energy and a smiling face. This [helps] brain waves to fire more easily, and creates connection that leads to memory retention. Remember, we’re guiding them to be confident in their abilities to learn, to sell and to be consistent.” David Flaherty has more than 20 years of experience in the hospitality industry. He is a certified specialist of wine, a certified cicerone and a former operations manager and beer and spirits director for Hearth restaurant and the Terroir wine bars in New York City. He is currently marketing director for the Washington State Wine Commission and writes about wine, beer and spirits in his blog, Grapes and Grains. Source: Nation’s Restaurant News

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4021044

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LOCAL & NATIONAL NEWS

Beyond Burger needs multiple ingredients to mimic meat Beyond Meat has a simple goal

“O

packed to occupy the smallest space.” The key is getting the plant protein to work like the fibrous muscle tissue in meat, he said. The Beyond Burger contains methylcellulose, an ingredient not often associated with clean label, as a binding system. Beyond Meat has yet to find an ingredient that offers similar functional benefits to methylcellulose. Beyond Meat has found success and expanded its portfolio. Beyond Sausage launched last year. The company is launching Beyond Beef, which is crumbles of ground beef that consumers may use in applications like burgers, pasta sauces and tacos. Beyond Meat products fit into the sustainability trend. The company commissioned the Center for Sustainable Systems at the University of Michigan to assess the Beyond Burger. Results showed the Beyond Burger

generates 90% less greenhouse gas emissions, requires 46% less energy, has more than 99% less impact on water scarcity and has 93% less impact on land use than a quarter pound of U.S. beef. Plant-based burgers have become a competitive category. The Impossible Burger, which features soy protein, is found on restaurant menus across America. Nestle S.A., Vevey, Switzerland, has launched a plant-based burger in Europe and plans to do the same in the United States. Tyson Foods, Springdale, Ark., earlier this year ended its investment in Beyond Meat and plans to compete in the alternative meat category. “Competition will help to increase the pace of innovation,” Dr. Ajami said. Source: Food Business News

Beyond Burger ingredients: water, pea protein isolate, expeller-pressed canola oil, refined coconut oil, contains 2% or less of the following: cellulose from bamboo, methylcellulose, potato starch, natural flavor, maltodextrin, yeast extract, salt, sunflower oil, vegetable glycerin, dried yeast, gum Arabic, citrus extract (to protect quality), ascorbic acid (to maintain color), beet juice extract (for color), acetic acid, succinic acid, modified food starch, annatto (for color). FOODSERVICE IN PARADISE 2019 ISSUE 2

LOCAL & NATIONAL NEWS

ur goal is to perfectly replace animal meat with plant-based options,” said Dariush Ajami, Ph.D., chief innovation officer. Hitting the goal is not that simple. It takes 22 ingredients for the Beyond Burger to look like raw meat, cook and sizzle like meat, and have a beefy flavor and texture. “We want to be as clean as Dariush Ajami, Ph.D., possible,” Dr. chief innovation of Ajami said in a Beyond Meat June 4 presentation in New Orleans at IFT19, the Institute of Food Technologists’ annual meeting and food exposition. “I know the ingredient list is way long, but sometimes we have to add those functional (ingredients). The hope is to make it shorter. We are soyfree and G.M.O.-free.” Beyond Meat, El Segundo, Calif., works with flavor companies to understand meat flavors, he said. To avoid any unwanted gray color, the company adds annatto and beet juice extract. Pea protein is the main source of plant protein in the Beyond Burger. Plant proteins tend to come from the seed, Dr. Ajami said, which means most of the proteins are storage proteins that help the germination process. “They have a very dense structure,” Dr. Ajami said. “They are

TRENDING

Restaurants experience a flavor explosion Consumers demand spicier, more varied food BY FERN GLAZER

estaurant menus have been rapidly getting hotter, spicier and more garlicky while featuring flavors from a wider variety of cuisines, with no signs of slowing down anytime soon. According to market research firm The NPD Group’s SupplyTrack® database, dollars spent on spices and seasonings shipped from broadline foodservice distributors to restaurants and other foodservice outlets grew by 3% in the year ended December 2018, after already having increased by 8% in the year ended December 2017. “I don’t think you’ll see this diversity of flavors going way anytime soon,” said David Portalatin, vice president and food industry advisor for Port Washington, N.Y.-based NPD. “It’s here to stay.” 32

FOODSERVICE IN PARADISE 2019 ISSUE 2

Among the top-growing spices and seasonings being shipped to independent restaurants and other foodservice outlets are tikka masala and yellow curry blends, as well as chili peppers such like Aleppo and habanero. “The more esoteric the variety of peppers, the better today,” Portalatin said. Additionally, shipments of hot sauces are also growing by double and triple digits. Other flavors poised to become recognizable names on menus include sambal, a category of chili paste popular in Malaysia and Indonesia that grew by more than 400% in the 12 months ended May 2018. During the same period, harissa, a smoky and spicy North African chile paste, grew by nearly 200%; and red Baja,

a Mexican dry rub made with spices including chili and garlic, grew by 120%. Consumers’ affinity for flavors and dishes rarely seen in the American mainstream in the past can be attributed to their changing tastes, as is evidenced by the fact that 75% of adults in the United States, especially young adults, are open to trying new foods, NPD found. Among those most open to new foods and flavors are members of Generation Z (born 1995-2012), a group that is all about new flavors and experiencing tastes in new ways. “They’ve grown up with access to the world in the palm of their hand with a smartphone,” said Portalatin. “[This is] a generation that just expects to explore the world

Fried Chicken and Doughnutsby Pickled Monk.

Today, one of the most popular dishes at Zov’s is her seafood tagine, made with New Zealand green lip mussels, Manila clams, scallops, salmon, Israeli couscous and spicy tomato saffron broth made with Aleppo pepper, garlic and shallots. “People are liking spicy food,” she said regarding the tagine’s popularity. About her customers’ growing acceptance of these once-foreign spices and flavors, Karamardian said, “They’ve changed because a lot more have been traveling around the world. The fabric of the people have changed; everything is diverse.” But while “spices are everything” for Karamardian, she says subtlety is important as well. “If I eat something, I don’t want to recognize what’s in it,” Karamardian said. “I just want it to taste good.” Meanwhile, in November 2018 the team behind Salt Creek Grille opened Pickled Monk, a tap-yourown beer gastropub in Fullerton, Calif., specifically to appeal to the more adventurous taste buds of

younger customers. “It’s a playful gastropub,” said Pickled Monk executive chef David Fune, a self-described Californiacuisine chef. Pickled Monk’s menu draws on a variety of cultures and cuisines and uses everything from the now-popular Korean condiment of fermented chili, gochujang, as well as habanero pepper and more on-the-rise spices, such as sumac.

“The fabric of the people have changed; everything is diverse.” -Chef Zov Karamardian Fune is a huge fan of sumac, a versatile Middle Eastern spice with a tangy, citrusy flavor, because it lets him “play with another flavor that’s not sweet, garlic or spicy.” He is currently using it to add a pop of brightness to his chicken flatbread sandwich, which is made with sumacspiced chicken shawarma, naan, lettuce, tomato, red onion, feta and the yogurt-dill sauce tzatziki. Also on the menu are appetizers of Brussels sprouts with bacon-gochujang jam, honey and blue cheese, and fried chicken and doughnuts, a dish of chicken fritters, sugar-dusted beignets, spicy buttermilk pickles and habanero maple syrup. He has a house-made “tangy-nero” sauce made from bell and habanero peppers. In addition to offering flexibility and fun, the ethnic spices also hold up really well with the restaurant’s many India Pale Ale beers. “Some people bring their food right up to the tap,” said Fune. “It’s fun to see people geek-out on flavors.” Source: www.restaurant-hospitality. com FOODSERVICE IN PARADISE 2019 ISSUE 2

TRENDING

through food.” A lot of the innovation around lesser-known spices and dishes is coming from smaller, chef-inspired concepts, a group Portalatin likes to call “the creative class” of the foodservice industry. “Eventually these flavors will spread,” he said. Chef Zov Karamardian is among the restaurateurs who can attest to the spreading of less familiar flavors and the positive impact it has had on business. When Karamardian first opened Zov’s, a Mediterranean bistro in Tustin, Calif., in 1987, she put a glossary of terms on each table to explain spices that were unfamiliar to most of her customers, such as cumin and Aleppo pepper, and spice blends such as green za’atar, in her food. Now, with four locations and a fifth forthcoming next year, the glossary is a relic of the past. “Customers recognize our menus,” Karamardian said. “They crave what we do.”

Smooth, Tangy Flavor.

ITEM#

PACK

SIZE

BRAND

ITEM DESCRIPTION

7828340

BLOCK & BARREL

GOAT CHEESE LOG

7828294

BLOCK & BARREL

GOAT CHEESE TUB

1140427

10.5z

BLOCK & BARREL

GOAT CHEESE LOG CHEVRE

Sysco’s Block & Barrel Goat Cheese provides endless recipe ideas for foodservice operators, whether you pan fry, broil, crumble, bake or mix into sauces and dips. Made from 100% fresh goat’s milk and rennet free, our Goat Cheese offers exciting and unique flavor. Contact your local Sysco Associate to learn more.

FAVORITE RECIPES

Beyond Sausage Pizza with Pesto Cream and Cauliflower Crust ®

Yield: 2-4 servings

INGREDIENTS PESTO CREAM

• 1 cup Anchor Shelf Stable Cooking Cream • 4 Tbsp. Arrezzio basil pesto Salt and freshly ground black • pepper to taste

BEYOND SAUSAGE PIZZA

• 1 Sysco Simply Cauliflower Pizza Crust • ¼ lb. Arrezzio Imperial fresh mozzarella, sliced into ¼-inch rounds • 1 Beyond Meat® Beyond Sausage®, cooked and sliced into 1/8-inch rounds • 6 broccolini stalks, trimmed to 2–3 inches, blanched and shocked • 3 oz. Peppadew red peppers • 1 Tbsp. Arrezzio Imperial olive oil

FOR PESTO CREAM

In a small sauté pan over medium heat, thicken the Anchor cream by half. Once thickened, whisk in the basil pesto. Season with salt and pepper and set aside to chill.

FOR THE PIZZA

Place the cauliflower crust on a sheet pan or pizza screen. Spread the pesto cream evenly over the crust, leaving a half-inch border around the outside. Arrange the mozzarella, sausage, broccolini and peppers evenly around the crust. Brush the outer edge of the crust with the olive oil. Bake at 450 degrees in a convection oven until the cheese has melted and the crust is browned.

FOODSERVICE IN PARADISE 2019 ISSUE 2

Traditional, Shareable Finger Foods.

ITEM#

PACK

SIZE

BRAND

ITEM DESCRIPTION

7052200

SYSCO IMPERIAL

APPETIZER AVOCADO SLICES BREADED

1590827

3.5#

SYSCO IMPERIAL

SQUASH ZUCCHINI STICK BREADED

9263252

SYSCO IMPERIAL

ONION RING BREADED GOURMET WIDE 3/4

9263195

2.5#

SYSCO IMPERIAL

ONION RING BEER BATTER 5/8

2204790

SYSCO IMPERIAL

CHEESE STICK MOZZARELLA ITALIAN BREADED

1870385

SYSCO IMPERIAL

APPETIZER SWEET CORN NUGGET

5046861

SYSCO IMPERIAL

APPETIZER CHEESE CURD BREADED WISCONSIN

The Sysco Imperial brand represents the very best the foodservice industry has to offer. Carefully crafted to Sysco’s exacting specifications, the quality of Sysco Imperial’s ingredients stand out in the industry. Sourced from around the world, they offer premium performance and exceptional value. Sysco brings a new level of artisanship to the creation of all Imperial products. Contact your local Sysco Associate to learn more.

FAVORITE RECIPES

Yield: 4 servings

DIRECTIONS 1. Garlic Butter: In small bowl, stir garlic, butter and lemon juice; keep warm in steam table for service. 2. To serve: Brush 1 lobster tail with ½ tablespoon Garlic Butter; bake in 350°F oven 8 minutes, brushing the tail with ½ tablespoon Garlic Butter every 2 minutes. Top lobster tail with 2 tablespoons bread crumbs; bake 2 minutes. Sprinkle with 1 tablespoon cheese and ¼ teaspoon paprika; broil on high 1 minute or until golden brown. Serve with ¼ pound asparagus and ½ cup potatoes.

FAVORITE RECIPES

Panko-Crusted Lobster Tail

INGREDIENTS

Garlic Butter • 2 garlic cloves, minced • ½ cup unsalted butter, melted • 1 tablespoon fresh lemon juice

FOR SERVING

• 4 Portico Imperial Saddleback Lobster Tails (about 4 ounces each), thawed if necessary • ½ cup panko breadcrumbs • ¼ cup grated Parmesan cheese • 1 teaspoon paprika • 1 pound sautéed asparagus • 2 cups roasted red skin potatoes FOODSERVICE IN PARADISE 2019 ISSUE 2

Your Sandwich Solution

ITEM#

PACK

SIZE

BRAND

ITEM DESCRIPTION

0181594

5-8#

BLOCK & BARREL

BEEF ROAST BOTTOM ROUND FLAT CHOICE

5589965

6-9#

BLOCK & BARREL

ROAST BEEF BOTTOM ROUND FLAT FACED 15% SELECT MEDIUM

5591011

5-8#

BLOCK & BARREL

PASTRAMI BOTTOM ROUND FACED SELECT 15%

1153208

2.5#

BLOCK & BARREL

SLICED BLACK RUB NEW YORK STYLE PASTRAMI NAVEL 10%

8286445

2.5#

BLOCK & BARREL

SLICED HARDWOOD SMOKED HAM

2025353

2.5#

BLOCK & BARREL

TURKEY SLICED OVEN ROAST NATURAL

The sandwich has become a fixture of dining habits around the world and only the most flavorful and delicious are worthy of carrying the Block & Barrel name. We believe everyone should be able to enjoy high quality, flavorful meats and cheeses. Thatâ&#x20AC;&#x2122;s why we offer both bulk and pre-sliced options, complemented by a full assortment of branded sides to round out a true deli-inspired selection. Contact your local Sysco Associate to learn more.

FAVORITE RECIPES

Beef and Kimchi Fried Rice Bowl

Yield: 4 servings

DIRECTIONS

1. Cook rice according to package directions. Set aside. 2. Heat oil in a large wok or frying pan over medium high heat, add ground beef and season with salt and pepper. Sear about five minutes while constantly stirring with a heatproof spoon or spatula. 3. Stir in scallion whites and kimchi; sear while constantly stirring, about 3 minutes. 4. Stir in cooked rice until evenly combined. Create a circular opening in the middle of the fried rice, about 4 inches in diameter. Add eggs to pan’s hot center and vigorously stir briefly to cook. Re-combine all ingredients while constantly stirring. 5. Stir in soy sauce and sesame oil. Divide fried rice among four bowls, garnish with scallion greens and serve.

INGREDIENTS

• 1 pound Certified Angus Beef® ground beef • 1 1⁄3 cups white long grain rice • 1 teaspoon canola oil • 1 teaspoon kosher salt • ½ teaspoon black pepper • 3 scallions, thinly sliced, whites and greens separated • 1 cup chopped kimchi • 2 eggs, beaten • 1 tablespoon soy sauce • 1 teaspoon sesame oil

FOODSERVICE IN PARADISE 2019 ISSUE 2

Rich, Creamy Flavor.

ITEM#

PACK

SIZE

BRAND

ITEM DESCRIPTION

1012566

WHOLESOME FARMS

CREAM CHEESE LOAF

You can feel good when using our versatile cream cheese in your recipes because it has no preservatives or artificial colors and it’s kosher certified. It’s often combined with various ingredients to make favored spreads for bagels and sandwiches, or novelty breakfast entrées like stuffed French toast. Contact your local Sysco Associate to learn more.

FAVORITE RECIPES

Cream Cheese Recipes Spinach Dip

INGREDIENTS

• 1 lb cream cheese, tempered • 2 cups sour cream • 2 oz vegetable seasoning dip mix • 2 boxes (9-10 oz each) frozen, chopped spinach; thawed, squeezed to remove excess liquid • 16 oz water chestnuts, drained and chopped

DIRECTIONS 1. Mix cream cheese, sour cream and vegetable seasoning mix in medium bowl until blended. 2. Fold in the spinach and water chestnuts. 3. Refrigerate several hours then serve chilled.

FAVORITE RECIPES

Stuffed Mushrooms INGREDIENTS

• 3 lbs cream cheese, tempered • 1 1/2 cups parmesan cheese, finely shredded • 1 1/2 tsp black pepper • 1 1/2 tsp onion powder • 3 tsp fresh tyme, minced • 72 white button mushrooms, stems removed • 2 cups breadcrumbs • 2 tbsp fresh parsley, chopped • 1/4 cup olive oil

DIRECTIONS 1. Preheat oven to 350°. 2. In a mixer mix together cream cheese, parmesan cheese, black pepper, onion powder, and fresh thyme until combined. 3. Scoop the cream cheese mixture in a piping bag; pipe mixture into each mushroom. 4. In a mixing bowl mix together breadcrumbs, parsley, and olive oil. 5. Roll the tops of each mushroom in the breading mixture. 6. Arrange the mushrooms on a baking sheet and bake in the oven 15 minutes or until golden brown and hot. 7. Arrange on a platter and serve warm.

Pumpkin Mousse

INGREDIENTS

(Makes 20 servings) • 3 lb cream cheese • 1 ½ cups canned pumpkin • 3 tsp vanilla extract • 3 tsp ground cinnamon • 1 tsp ground ginger • ½ tsp ground nutmeg • 4 cups powdered sugar • 3 cups Cool Whip • Ginger snaps to garnish

DIRECTIONS 1. In a mixer beat together cream cheese and powdered sugar until well combined. 2. Add pumpkin, vanilla, cinnamon, ginger, and nutmeg. 3. Beat mixture in on high until well incorporated. 4. Slowly mix in Cool Whip. 5. Spoon mixture in wine or martini glasses and garnish with ginger snaps. FOODSERVICE IN PARADISE 2019 ISSUE 2

CALENDAR OF EVENTS

Culinary Calendar 2019 SEPTEMBER

2019 Kona Food Expo

CALENDAR OF EVENTS

September 10, 2019, 10-3pm Courtyard King Kamehameha’s Kona Beach Hotel

https://www.syscoevents.com/sites/2019BIG-ISLAND-FOOD-EXPO

2019 Oahu Food Show September 25, 2019, 10-4pm Pomaikai Ballrooms

https://www.syscoevents.com/sites/2019OAHU-FOOD-EXPO

OCTOBER

Hawai‘i Food & Wine Festival October 5 – 27, 2019 **See Feature Article for details of events The Hawai‘i Food & Wine Festival is the premier epicurean destination event in the Pacific. The Festival features a roster of more than 150 internationally renowned master chefs, culinary personalities, wine makers and mixologists. Hawai‘i Food & Wine Festival (HFWF) is a program of the non-profit, Hawai‘i Ag and Culinary Alliance. Its mission is to attract national and international attention to the extraordinary culinary talent and the diversity of quality locally grown products to ensure Hawai‘i maintains its competitive edge as a world-class destination.

www.hawaiifoodandwinefestival.com

Save the Date for Taste of the Hawaiian Range Saturday, September 7, 2019 The all-day Taste of the Hawaiian Range is Saturday, Sept. 7 at Mana Christian ‘Ohana (Old Kahilu Town Hall) and the adjacent YMCA Minuke Ole Park in Waimea. The 2019 Taste will gain offer daytime agricultural-themed activities before culminating with an evening tasting event showcasing locally produced food.

FOODSERVICE IN PARADISE 2019 ISSUE 2

Tickets go on sale July 1 both online and at Parker Ranch Store, https:// tasteofthehawaiianrange.com. For more information, visit https:// tasteofthehawaiianrange.com or contact Gina, 808-322-4892. Stay connected via Facebook at TasteoftheHawaiianRange and at @TasteHI on Twitter and Instagram.

When you see other Angus beef, remember: someone else has to get our leftovers. There’s Angus. Then there’s the Certified Angus Beef ® brand.

Proudly raised by families like the Dal Portos, Brentwood, California

Angus is a breed, not a brand, and it’s everywhere. But there’s only one Certified Angus Beef ® brand, with 10 exacting standards for mouthwatering flavor, tenderness and juiciness. We pick only the best for you.

Angus beef that’s a cut above.

QUALITY RUNS IN THE QUALITY ʻ RUNS IN THE

ʻOhana Ohana

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

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