Catering For the Season

BACK TO

BASICS

CATERING for the

Season Food OCTOBER 2014

Sysco Connecticut 100 Inwood Road, Rocky Hill, CT 06067 www.syscoct.com

Make the Holidays Extra Special with

Unique & Flavorful Imported Products from Around the World www.eiltd.com

Cheers!

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Contact yyour Sysco Sales Associate for more information.

Welcome

and thank you for attending our 2014 Fall Showcase. We have designed this show for you, our most valued customer. We are excited with this event as we have been listening to your feedback and we keep evolving our showcases to help our customers make more money and be even more successful. Hopefully you will notice that this show is like none other as it is unique to our industry. We focused our energies not only creating new ideas and trends but in giving you a platform to implement these opportunities quickly.

With the many changes in culinary trends we found it necessary to construct an interactive show for your benefit. Please take the time to engage in our 24 new and exciting menu options included in this booklet, as well as the 20 recipes in the Pub & Comfort Food booklet. We tried to create something for everyone in our industry to experience.

Now here is how this works. We are offering you a very valuable tool to quickly feature the selected solutions at your own location. As you tour the show, please review this Recipe/Profitability booklet for your favorite recipe ideas. Locate these recipes in the rooms indicated in the recipe description and discuss the profit options with each representative.

There will be a lot of other new and interesting trends at the Showcase as well. For the numbered recipes in our book we have enclosed a worksheet for you to build your own features/specials from the many menu ideas we are showcasing. Tell us what you want and we will produce 50 copies of a personalized Slugger/Special sheet for you at no cost to you! This will help show you the power of this valuable marketing tool, as we will design it to meet and exceed your expectations! We will furnish profitable menu solutions and give you a fantastic vehicle to deliver those solutions to your customers.

It’s truly unique to our industry! Again, we are excited to present to you our 2014 Fall Showcase. We hope you enjoy the experience and as always we appreciate your business! Thank you for joining us.

Your Friends at Sysco Connecticut

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Steak Roulade Thin sliced Certified Angus Beef® steak rolled with whipped honey goat cheese, crisp bell pepper and chocolate mint. Recipe found in the “Entree” Room.

Seared Sea Scallop with Sweet Pea Coulis

Seared local sea scallop served on crisp potato cake with sweet pea and chive puree.

Recipe found in the “Small Plates” Room.

21

PROFIT: $5.60

Suggested Sell Raw Cost

22

7.99 2.39

PROFIT: $6.84

Serves 6 Ingredients:

Suggested Sell Raw Cost

10.99 4.15

Serves 5 Ingredients:

3 oz beef chuck flat iron CAB #808578 2 oz cheese goat hny log frsh montchv #8591160 1 oz pepper red bell imp fresh packer #1595545 1 gm mint fresh packer #1794833

5 ea scallop sea dry 15/25 usa portfsh #1036744 5 ea potato pancake mini babycake mccain #7383482 2 oz pea green petit gr a p sys imp #6409940 1 oz cheese cream sys imp #11/466 1 gm chive fresh packer #6243067

Recipe Instructions:

Recipe Instructions:

1. Season flat irons and roast to medium rare. Allow meat to cool.

2. While meat cools, whip cheese in mixer or with hand held until soft and fluffy. Fill piping bag with soft cheese, set aside and keep soft, do not refrigerate.

3. Slice pepper into thin julienne strips and keep cold until ready to make roulades.

4. Prepare mint by cutting into chiffonade and keeping cold and crisp until ready to assemble.

5. Slice meat thin, approximately 1/8", across the grain to make strips that are pliable and easy to roll.

6. Curl steak strips into bite sized rosettes facing up on a platter.

7. Pipe a small amount of cheese in the center of the rosette, allowing the cheese to emerge to the top. Stick a crisp pepper string in the middle of the roulade as a garnish as well as some mint along the top.

1. Season and sear scallops in a skillet for approx. 1½–2 minutes on each side. Set aside to cool.

2. In a processor, whip cream cheese and peas until smooth, season to taste.

3. Fry pancakes in fryer until crisp and golden.

4. To finish, pipe a teaspoon of pea cream on potato and top with seared scallop. Garnish with chive.

SAUVIGNON BLANC Flavors: Grass, herb, citrus, pineapple, peach

CABERNET SAUVIGNON

Flavors: bell pepper, green olive, herb, cassis, black cherry

5

Greek Shrimp Tostada

Duck Breast Canapé

Grilled shrimp served with a salad of cool cucumber, tomato, dill, olives and feta yogurt dressing on a crunchy corn tortilla round.

Recipe found in the “Small Plates” Room.

Roasted duck breast sliced thin on buttered artisan crostini with sweet and salty blackberry-olive chutney.

Recipe found in the “Entree” Room.

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23

PROFIT: $7.47

Suggested Sell Raw Cost

10.99 3.52

PROFIT: $6.78

Serves 8 Ingredients:

Suggested Sell Raw Cost

8.99 2.21

Serves 6 Ingredients:

2 oz duck breast skon raw maplelf #3597978 3 oz bread batard rustic frch trioven #1902065 1 oz fig dried calimyrna intlsup #3746534 1 oz olive kalamata pitted intlimp #5429766 1 oz cheese goat hny log frsh montchv #8591160 4 oz vinegar balsamic colvita #2744431

6 ea shrimp wht p&d tlof 26/30 portbty #6739153 1 oz cucumber english fresh packer #1184910 1 oz tomato 1 layer 6x6 sys imp #13913 1 gm dill baby frsh packer #3451606 1 oz olive kalamata pitted intlimp #5429766 1 oz dressing yogurt feta ref maries #2692166 1 ea tortilla corn yel 6 frsh casasol #2284101

Recipe Instructions:

Recipe Instructions:

1. Cut batard into thick slices for crostini. Butter, season and toast crostinis, set aside.

2. Season duck breast. Heat a skillet on medium heat. Place breast in the skillet and sear moderately for 2 minutes. Place duck in 350ºF oven for 6 minutes. Remove from the oven, flip, and sear on medium heat for additional 2 minutes. Set aside to rest.

3. In a small pot, simmer figs, vinegar and olives until reduced to a light syrup. Puree sauce.

4. Build canapés by spreading goat cheese on crostini, adding sliced duck breast and topping with fig sauce.

1. Season and grill shrimp until cooked. Set shrimp aside.

2. Cut cucumber, tomato and olives into small dice and transfer to a mixing bowl. Dress and season vegetables with dill and dressing.

CABERNET SAUVIGNON

PINOT NOIR

Flavors: Tomato leaf, beet root, pale cherry, blackberry, cola, plum

Flavors: Bell pepper, green olive, herb, cassis, black cherry

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New Hors d’Oeuvres from Milmar

New Hors d'Oeuvres from Available in the “First Course” Room.

100/1 OZ CHICKEN LEMONGRASS SATAY #1278567

4/25CNT CHICKEN BAC WRAP JALP #3142799

4/25CNT CHICKEN MARRAKESH SKEWR #3143264

1/100CNT SAUSAGE PZZ PUFF #3142827

5/20CNT PEPPER RED RSTD CRM FILO #3142785

4/25CNT SMOKEY GOUDA ARANCINI#3143244

1/100CNT SHRIMP CASINO FILO ROLL #2744405

7

Wild Mushroom Blini with Boursin & Truffle Spritz

Butternut Squash and Almond Soup Sippers

Savory blend wild mushroom blinis capped with creamy herb Boursin and white truffle spritz.

Recipe found in the “First Course” Room.

Velvety butternut squash broth with a creamy toasted almond floater served in a petite pilsner.

Recipe found in the “First Course” Room.

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25

PROFIT: $5.85

Suggested Sell Raw Cost

7.99 2.14

PROFIT: $6.96

Serves 10 Ingredients:

Suggested Sell Raw Cost

8.99 2.03

Serves 12 Ingredients:

1 lb squash butternut peeled fresh packer #1313238 2 oz onion yellow colssl frsh ctn sys imp #8877540 1 oz butter solid unslt usda aa whlfarm #5926910 2 ea apple gldn del wa xfcy frsh packer #2898779 2 oz cream heavy 40% butter fat farmcow #2040027 1 tb cheese crème fraiche packer #7386709 1 ts extract almond imitation bkrsimp #9786542 2 oz almond blanched sliced sys cls #5963848 ½ ts spice cinnamon ground imp/mcc #5285267 1 ts spice ginger ground imp/mcc #5228887

3 oz mushroom whl wldbnch blnd cult packer #325449 1 cp mix pancake btrm trdtnl cmplt bkrscls #4948337 1 gm chive fresh packer #6243067 3 oz cheese crème fraiche packer #7386709 1 oz cheese parm imp/dom blend grtd arezzio #2039964 1 ts spice onion granulated imp/mcc #5229109 1 ts spice garlic granulated imp/mcc #5228820 1 gm dill baby frsh packer #3451606 1 ts sauce worcestershire sys cls #7894 ¼ ts sauce hot sys cls #5728191 1 gm oil truffle wht frch spray dalasog #8829796

Recipe Instructions:

Recipe Instructions:

1. Chop squash and transfer to a soup pot.

2. Peel and chop apples and onions, add to the pot.

3. Add enough water to cover fruit and vegetables, bring to a boil then reduce to a simmer.

4. Simmer the soup for 45 minutes or until squash is tender. Season soup with cinnamon and ginger. Melt in butter and puree soup.

5. Toast almonds in the oven and set aside.

6. Whisk together crème fraiche and cream with almond extract.

7. Season soup to taste with salt and pepper. Serve soup in mini pilsner glasses, garnish each one with cream and top with toasted almonds.

1. Prepare Boursin by mixing crème fraiche, Parmesan, onion, garlic, dill, Worcestershire and hot sauce. Transfer cheese to piping bag.

2. Prepare pancake batter according to instructions and set aside.

3. Cut mushroom variety into thin slices small enough to fit on a mini pancake once sautéed. Sauté mushrooms in butter until limp and fragrant. Season mushrooms and set aside to keep warm.

4. Make 1–2" diameter blini pancakes on griddle and place on serving platter. Pipe a dime sized amount of Boursin onto blinis and top with sautéed mushrooms. Garnish with chopped chive and spray with truffle oil.

PINOT NOIR

CHARDONNAY

Flavors: Tomato leaf, beet root, pale cherry, blackberry, cola, plum

Flavors: Green apple, citrus, pineapple, papaya

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Golden Butter & Beet Salad

Arcadian Foliage Salad

Tender bibb lettuce (hydro), roasted golden beets, sliced heirloom radishes, golden raisins and honey goat cheese. Recipe found in the “First Course” Room.

Arcadian greens, pumpkin seed brittle, bleu cheese, grilled pears and cucumber with spiced apple vinaigrette. Recipe found in the “First Course” Room.

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27

PROFIT: $6.32

Suggested Sell Raw Cost

7.99 1.67

PROFIT: $6.47

Ingredients:

Suggested Sell Raw Cost

8.99 2.52

Ingredients:

3 oz lettuce fresh arcadn hvst clsc sys nat #1132040 1 oz cheese blue crumbles sys imp #8495389 1 ea pear anjou d #1 fresh packer #1280189 1 oz cucumber english fresh packer #1184910 2 oz dressing vinaigrette apple marzeti #1384466 ½ ts seasoning rub chipolte cinamon lawrys #8488150 1½ cp pumpkin seed pepitas intlimp #3637055 1 tb butter solid unslt usda aa whlfarm #5926910 ½ ts baking soda sys cls #4950598 1 cp sugar granulated extra fine sys cls #4782694 ½ cp syrup pancake & waffle sys cls #4186086 1 tb extract vanilla imit sys cls #5239397

1 ea lettuce bibb hydro fresh packer #1505361 2 oz beet fresh gold w/o top frsh packer #5161930 1 oz radish red frsh sys imp #6894232 ½ oz raisin seedless golden sys imp #5837703 1 oz cheese goat hny log frsh montchv #8591160 2 oz dressing raspberry wild marzeti #5790340

Recipe Instructions:

1. Blanche or roast beet to desired tenderness.

2. Tear bibb lettuce, cut vegetables to desired size.

3. Arrange ingredients in a serving bowl and dress with raspberry vinaigrette.

Recipe Instructions:

1. To make pumpkin brittle: Greese a cookie sheet or sheet pan.

Dissolve baking soda into vanilla and set aside.

2. In a sauce pan, stir together and slowly heat ½ cup water, sugar, butter and syrup. Bring to a boil and cook until temp reads 325ºF. 3. Remove from the heat and stir in vanilla, mixture will bubble. Immediately stir in pumpkin seeds. Pour mixture into prepared pan.

4. Allow brittle to cool for at least 1 hour before breaking into pieces.

5. To make salad: Cut vegetables and fruit for salad. Place salad ingredients in a bowl to toss.

6. Mix chipotle seasoning with dressing.

7. Transfer salad to serving bowl, garnish salad with brittle and dress.

PINOT NOIR

CHARDONNAY

Flavors: Tomato leaf, beet root, pale cherry, blackberry, cola, plum

Flavors: Green apple, citrus, pineapple, papaya

9

White Wines Chablis

Chardonnay

Chardonnays from California, Chile or Australia—are delicious with fish like salmon or any kind of seafood in a lush sauce.

Light seafood dishes seem to take on more flavor when matched with equally delicate white wines, such as Pinot Grigio or Arneis from Italy or Chablis from France.

Sauvignon Blanc

Tangy foods won’t overwhelm zippy wines like Sauvignon Blanc, Vinho Verde from Portugal and Verdejo from Spain.

Champagne

Most dry sparkling wines, such as brut Champagne and Spanish cava, actually have a faint touch of sweetness. That makes them extra-refreshing when served with salty foods.

Other Whites Riesling is a crisp, clean wine with green apple, pear and lime flavors. Riesling pairs nicely with spicy foods, poultry and pork. Try it with Thai food.

Libbey® Briossa Wine Glass 16 oz (Case of 12) # 0252787

Pinot Gris typically makes rich wines marked by a bit of spice. Sample either style with seafood and pasta dishes, vegetarian food and poultry.

Libbey® Briossa Balloon Wine Glass 18 oz (Case of 12) # 7371935

Available through Supplies on the Fly.

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Red Wines

Bordeaux

California Cabernet, Bordeaux and Bordeaux-style blends are terrific with steaks or chops: Their firm tannins refresh the palate after each bite of meat.

Pinot Noir

Recipes made with ingredients like mushrooms and truffles taste great with reds like Pinot Noir.

Burgundy

The great Burgundies, both red and white, are un-blended wines made from a single grape variety.

The grapes used are: Pinot Noir (red wines) and Chardonnay (white wines).

Syrah

Other Reds Sangiovese is the wine grape that makes Chianti, a tremendous food wine with flavors and aromas of cherries and rose petals.

Nebbiolo is the grape variety that

makes Barolo and Barbaresco, the noble (and pricey) red wines of the Piedmont region of Italy. With age, flavor notes of plums and cherries are enhanced by flavors of smoke, tar and roses.

Malbec is a star in Argentina, where it produces inky wines with an attractive smoke and leather quality. It also stands out in Cahors in southern France.

Malbec, Shiraz and Côtes-du-Rhône are big and bold enough to drink with foods brushed with heavily spiced barbecue sauces.

Tempranillo is a famous grape of Spain, where it is used in wines of the Rioja and Ribera del Duero regions.

Gamay makes the fresh and fruity,

raspberry-flavored wines of the Beaujolais region of Burgundy.

Zinfandel has found its home in

California, where it produces big, fruity, often spicy red wines.

Libbey® Briossa Red Wine Glass 19.75 oz (case of 12) # 1192351 Available through Supplies on the Fly. Wine Notes by Carl Hanson.

11

Lobster Stuffed Sea Scallops Chicken Sausage & scallops on the half shell with chunks of Fettucini with Spiced Cream Roasted fresh lobster meat, fresh herbs, onion and Roasted “Longhini” chicken sausage, bell peppers and red onions over fettuccini with chipotle cinnamon cream. Recipe found in the “Entree” Room.

breadcrumbs over angel hair pasta with plum tomato, garlic, basil and white wine.

Recipe found in the “Small Plates” Room.

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29

PROFIT: $8.19

Suggested Sell Raw Cost

10.99 2.80

PROFIT: $15.81

Ingredients:

Suggested Sell Raw Cost

19.99 4.18

Ingredients:

6 oz sausage chicken ital rope longini #869986 3 oz pasta fettuccine plain frsh lilly’s #546673 2 oz pepper assorted tri-color packer #1121474 2 oz onion red fresh jumbo sys imp #1094663 2 oz cream heavy 40% butter fat farmcow #204 27 1 oz butter solid unslt usda aa whlfarm #5926910 2 oz cheese parm imp/dom blend grtd arezzio #2039964 2 ts seasoning rub chipolte cinamon lawrys #8488150 2 oz wine cooking sauterne sys cls #4345542

3 ea scallop shell half n/roe 30-40 prfnd #2675912 2 oz lobster meat ck-ckl blend 38% portprm #1488739 2 ea bread white cntry btrmilk 14s bbrlcls #6279426 ½ cp cracker ritz crshd nabisco #4321972 2 tb butter solid unslt usda aa whlfarm #5926910 2 oz onion yel super clsl frsh ctn sys imp #8877383 1 oz celery fresh sys imp #11206 1 tb seasoning rub old bay mc corm #6227815 1 gm basil fresh packer #1794882 2oz pasta capellini 10 in labella #4862967 3 oz tomato plum ital primio #8144477 1 tb spread garlic arezzio #5975016

Recipe Instructions:

1. Roast chicken sausage in the oven until done. Cut rope sausage into slices.

2. In a skillet, sauté peppers and onions in oil for 3 minutes. Add chicken sausage to the skillet.

3. Deglaze skillet with wine. Add in cream, butter and seasoning.

Simmer for 1 minute.

4. Boil fettuccini until done and add to the skillet. Add hot water to the pan if necessary.

5. Stir in cheese and serve.

Recipe Instructions:

1. In a small pot, melt butter and simmer finely diced onions and celery for 2 minutes. Remove from heat.

2. Chop bread into cubes and place in a mixing bowl with crushed crackers. Add lobster meat to mix.

3. Season bread mixture with Old Bay, add butter mix to the bowl and mix to incorporate.

4. Mound stuffing on scallop shells. Bake in 350ºF oven for 12 min.

5. Heat garlic spread in a pan and add red onion. Sauté for 2 minutes. Deglaze with wine and simmer 1 minute.

6. Add tomato to the pan and cool additional 1 minute. Stir in pasta.

CABERNET SAUVIGNON Flavors: Bell pepper, green olive, herb, cassis, black cherry

CHARDONNAY Flavors: Green apple, citrus, pineapple, papaya

12 12

Oak-Grilled Flat Iron Steak

Clams & Mussels with Scampi Ravioli

Grilled Certified Angus Beef® flat iron steak, WorcesterLittle neck clams & mussels sautéed with tomato, garlic, shire peppercorn sauce, roasted fingerlings, shallots and fresh basil, white wine and leeks over shrimp scampi filled ravioli. Recipe found in the “Small Plates” Room. baby spinach. Recipe found in the “Entree” Room.

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31

PROFIT: $12.24

Suggested Sell Raw Cost

15.99 3.75

PROFIT: $17.17

Ingredients:

Suggested Sell Raw Cost

25.99 8.82

Ingredients:

6 ea pasta ravioli shmp scampi carlas #6211835 4 oz mussel cultivated live frsh packer #6503403 3 ea clam littleneck fresh packer #1410679 2 tb spread garlic arezzio #5975016 2 oz wine cooking sauterne sys cls #4345542 2 oz tomato cherry ital lavalle #4842980 1 gm basil fresh packer #1794882 1 oz leek bunch fresh packer #1008168 1 oz butter solid unslt usda aa whlfarm #5926910 3 oz broth chicken sys cls #5568241

1 ea steak chuck flat iron CABbhnp #5262207 1 tb seasoning rub hick & molasses chrcrst #5026145 1 oz glace demi veal elite culinrt #5954755 1 tb spice pepper black coarse grnd imp/mcc #5229281 1 oz sauce worcestershire sys cls #7894 1 oz butter solid unslt usda aa whlfarm #5926910 3 oz potato fingerling asst packer #8431353 2 oz shallot whl peeled fresh sys nat #2415859 1 oz spinach baby frsh sys nat #8474538

Recipe Instructions:

Recipe Instructions:

1. Rub hickory seasoning onto flat iron steak.

2. Toss potatoes in oil and salt. Roast potatoes at 350ºF for 25 minutes. Remove and set aside.

3. While potatoes roast, grill steak on prepared grill to desired doneness, approximately 4 minutes on each side for medium rare.

4. In a small sauté pan, heat demi, butter and Worcestershire sauce until bubbling. Season with peppercorn, remove from the heat and keep warm.

5. In a skillet, sauté sliced shallots in oil until limp and slightly browned. Wilt in spinach, season.

1. Heat large skillet with garlic spread until spread starts to slightly brown. Add mussels and clams to the pan and deglaze with white wine.

2. Add broth, leeks and blanched raviolis to the pan. Simmer liquid for 2 minutes.

3. Add tomatoes and cover pan. Continue to simmer under cover for 5-7 minutes until shellfish opens.

4. Once shellfish is cooked, remove from the heat, add basil and melt in butter. Serve at once.

CABERNET SAUVIGNON Flavors: Bell pepper, green olive, herb, cassis, black cherry

CHARDONNAY Flavors: Green apple, citrus, pineapple, papaya

13

blackboard specials!

turn your holiday menu up a notch

Ethnic flavors dominated this year’s National Restaurant Association Culinary Forecast. In the ethnic food category, Peruvian cuisine was tops, evident by the number of new restaurants and spurred by continued interest in the ancient grain quinoa. Rounding out the list: Korean, Southeast Asian (Thai, Vietnamese, etc.), regional ethnic, and “ethnic fusion” (Malaysian). Diverse flavors from around the globe are also popular in breakfast dishes (think chorizo scrambled eggs and coconut milk pancakes) and a variety of kid’s meals.

An ethnic spin can transform ho-hum holiday dishes into fantastic fare. The season provides an abundance of opportunities from breakfast, appetizers, and main courses, through cocktail parties.

Cocktail parties present an additional opportunity to experiment with ethnic food; set up food stations where guests can travel the world through small bites. Gourmet small plates and snacks highlight the quality of their ingredients’ flavors in small, shareable portions. By using Asian, Mexican, and other global accents, favorite small-plate flavors can be further elevated.

Pairing ethnic flavors is also rising in popularity. For example, ingredients such as lime and cilantro that are common to both Asian and Hispanic cuisines serve as a natural flavor bridge.

Mexican fare continues it’s popularity for any food course.

Hispanic foods and beverages appeal to a wide variety of consumers and mainstream food processors have taken note. Many are adjusting their product mixes to meet more sophisticated tastes. For example, moles, the national dish from Mexico, can serve as a show-stopping, special main dish.

Street food (thanks to food trucks) and small plate trends can tantalize the more adventurous eater as well as entice those with wary palates. Open up their horizons with familiar or easy-to-share foods including appetizers and finger foods, sandwiches and dips (hummus, tzatziki and salsas).

The holidays are for celebrating with family and friends; inspire new traditions or embrace old ones by traveling abroad through food this holiday season.

specials

Roasted Turkey with Poblano-Molé Fried Baccala with Lemon, Caper & Olive Oil Dressing Lamb Ragu with Cavatelli Pasta Pizza Rustica Scan tag for recipes.

FPO 14

Bistro Strip Roast

Petite Filet & Natural Chicken Breast

Pan seared 4 oz filet, roasted wild mushroom glace and “All Natural” Chicken Florentine with grain timbale and baby carrots. Recipe found in the “Entree” Room.

Sliced mustard and garlic Roasted NY strip roast with natural jus served with chive whipped potatoes and creamed brussel sprouts.

Recipe found in the “Small Plates” Room.

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33

PROFIT: $19.97

Suggested Sell Raw Cost

27.99 8.02

PROFIT: $18.00

Ingredients:

Suggested Sell Raw Cost

24.99 6.00

Ingredients:

1 ea steak filet c\c imp bulk bhb/npm #3178656 ½ ea chicken cvp b/s brst 6 oz abf coleman #1534452 2 oz mushroom whl wldbnch blnd cult packer #325449 2 oz glace demi veal elite culinrt #5954755 1 oz spinach baby frsh sys nat #8474538 2 oz broth chicken sys cls #5568241 1 oz wine cooking sauterne sys cls #4345542 2 tb butter solid unslt usda aa whlfarm #5926910 ½ ea lemon ch fresh packer #7558 ½ oz cream heavy 40% butter fat farmcow #21/427 2 oz grain spclty farro semi pld roland #4845517 3 oz carrot baby cut pld slims sys nat #3597911

6 oz beef strip bstn club roast CAB #7582780 1 tb seasoning garlic rstd peppercn chrcrst #5665531 1 tb mustard brown spicy bbrlcl #8474595 3 oz potato mashed sweet no star #2039675 1 gm chive fresh packer #6243067 3 oz brussel sprout fresh packer #6633945 1 oz cream heavy 40% butter fat farmcow #204 27 1 tb cheese parm imp/dom blend grtd arezzio #2039964 1 tb butter solid unslt usda aa whlfarm #5926910

Recipe Instructions:

Recipe Instructions:

1. Cut a 6 oz breast in half. Lightly pound chicken breast with a mallet to make a slightly thinned chicken medallion. Dredge chicken in flour, dip in whipped egg and fry until cooked. Set aside.

2. Have 2 oz soufflé cups ready. Cook farro in water according to instructions on the box, drain the cooking water, season and stir in olive oil to coat the grains. Portion warm grains into soufflé cups and allow to stay warm in waterbath or heat to order.

3. Heat oil in a skillet over med high heat. Sear filet in skillet for 3 minutes on each side. Remove steak from skillet, add mushrooms and sauté for 2 minutes. Deglaze pan with red wine.

5. Add demi glace to the pan and melt in 1 tb butter. Add steak to the pan and let meat rest in the pan sauce until ready to serve.

6. To make Florentine: combine broth, white wine, 1 tb butter, lemon, cream and butter in a pan and reduce to half. Remove from heat, remove lemon and wilt in spinach.

CHARDONNAY Flavors: Green apple, citrus, pineapple, papaya

15

1. Season roast by rubbing the surface with mustard and seasoning with CharCrust. Tie roast and roast to internal temp of 130ºF. Allow to rest for 30 minutes.

2. Blanche sprouts in water for 5 minutes. In a skillet, lightly simmer cream, butter and sprouts for 3 minutes. Remove from heat, add cheese.

3. Mix sweet potatoes with chopped chives.

4. Slice roast and serve with potatoes and sprouts. Use pan drippings as a sauce.

CABERNET SAUVIGNON Flavors: Bell pepper, green olive, herb, cassis, black cherry

French CutPork Chop

Charred Octopus with Noodles

Seasoned and roasted Portuguese octopus in a rich broth of green onion, shiitake, soy, garlic, ginger and diced chiles. Recipe found in the “Small Plates” Room.

Pan roasted bone-in pork chop served over a bed of fennel, grilled sweet potatoes, roasted carrots, parsnips and chopped kale topped with roasted apple and cherry chutney.

Recipe found in the “Entree” Room.

36

35

PROFIT: $16.31

Suggested Sell Raw Cost

21.99 5.68

PROFIT: $12.02

Ingredients:

Suggested Sell Raw Cost

17.99 5.97

Ingredients:

8 oz octopus clnd whl 4-6 lb pesfasa #7704196 4 oz noodle lo mein fresh packer #1703552 6 oz broth chicken sys cls #5568241 2 oz mushroom shiitake slices #6304471 1 tb sauce soy aged shoyu myrons #5271665 1 oz onion green icels sys nat #73½788 1 ts spice ginger ground imp/mcc #5228887 1 oz pepper poblano fresh packer #1008796 1 ea egg hardboiled whl peel pllw whlfarm #6652182

1 ea pork chop b\i c\c frchd bhb/npm #4091542 2 oz anise bunch fresh packer #1270172 4 oz potato sweet #1 frsh packer #2644482 2 oz carrot fresh jumbo sys imp #2227007 1 oz parsnip cello pk frsh reggrwn #7734482 1 oz kale fresh chopped rnbow packer #2713442 2 oz apple fuji flm rstd simprst #6263289 1 oz cherry dried sys imp #7102205 1 cp broth chicken sys cls #5568241 1 tb butter solid unslt usda aa whlfarm #5926910

Recipe Instructions:

Recipe Instructions:

1. Boil octopus half in water for 45 minutes. Remove from the water and set aside to cool. Once cooled, season with desired seasoning. Char grill or pan sear octopus until it aquires a charred crust. Set aside to cool once more then cut octopus into bite sized pieces.

2. In a pot, boil broth, mushrooms and soy sauce for 20 minutes.

Remove from heat and keep warm, season with ginger.

3. Cook noodles in water.

4. In a serving bowl, ladel broth, then add noodles. Arrange octopus, green onions, diced chiles and hard boiled egg.

1. Preheat oven to 350ºF. Slice, oil and season sweet potatoes; grill slices on both sides for 2 minutes. Set aside.

2. Cut, oil and season fennel, parsnips and carrots. Roast in a pan for 20 minutes. Set aside.

3. Season pork chop and sear on medium high heat in an oiled skillet for 2 minutes. Transfer pan to the oven and roast for 6 minutes.

Remove from the oven, flip, and continue to sear on medium heat for additional 2 minutes. Deglaze pan with chicken broth, add roasted and grilled vegetables and simmer for 1 minute.

4. Melt in butter, add kale and incorporate.

Transfer entire contents to appropriate dish. Top pork chop with apples mixed with chopped cherries.

CHIANTI

GRENACHE/ GARNACHA Flavors: Spice, cherry

Flavors: blend of wildflowers, berries, cherries or plums.

16

Carving Ideas

17

#8222309

18

Scottish Salmon with Risotto and Sweet Potato Puree

Roasted Domestic Lamb Rack with Figs and Sage

All natural salmon served with roasted eggplant, kale greens, crisp risotto cake with sweet potato puree and golden beets. Recipe found in the “Small Plates” Room.

Domestic lamb rack chops with glace of figs, sage and balsamic vinegar served with mixed grains.

Recipe found in the “Entree” Room.

38

37

PROFIT: $16.40

Suggested Sell Raw Cost

26.99 10.59

PROFIT: $15.49

Ingredients:

Suggested Sell Raw Cost

18.99 3.50

Ingredients:

2 ea lamb rack frnchd 8 rib ch frsh sys imp #5347802 1 oz fig dried packer #4485645 3 oz vinegar balsamic primio #8393199 1 gm sage fresh packer #6238299 2 oz rice blend whl grain 5 blends ind har #4528469 1 tb sugar granulated extra fine sys cls #4782694

6 oz salmon fil atl 3-4lb faroe dtr portfsh #2541769 3 oz eggplant fresh ch ct grwn #3155690 1 oz kale fresh chopped rnbow packer #2713442 2 oz rice arborio ital superfino arezzio #2145985 4 oz potato sweet #1 frsh packer #2644482 1 oz butter solid unslt usda aa whlfarm # 5926910 1 oz beet fresh gold w/o top frsh packer #5161930

Recipe Instructions:

Recipe Instructions:

1. Trim and season lamb rack as desired. Roast lamb in 350ºF oven for an internal temp of 120ºF for medium rare.

2. Cook grains according to instructions and season as desired, set aside.

3. Cut figs into slices and in a small pan, bring figs, vinegar, 1 cup of water and sugar to a boil. Reduce to a simmer and cook for approximately 15-20 minutes or until sauce reaches a syrup consistency.

4. Cut sage to a chiffanade and add to hot glaze, allow to steep for at least 5 minutes.

5. Plate entree by cutting two chops of the rack and arranging them on a plate with mixed grains and saucing with glaze.

1. Peel and chop sweet potatoes. Place potatoes in a small pot and cover with water. Boil sweet potatoes until tender.

2. Puree potatoes in blender or hand blender until smooth. Stir in butter and season. Keep warm.

3. Make risotto according to instructions, set aside to keep warm.

4. Cut, season and roast eggplant in oven at 350º for 25 minutes until soft, chop and set aside.

5. Season and sear salmon in an oiled skillet for approx 3-4 minutes on each side over med heat.

6. To finish, ladel sweet potato sauce into a shallow bowl to line the bottom.

7. Stir kale into warm risotto to wilt in. Spoon rice onto middle of sauced plate, top with roasted eggplant.

WINE CHARDONNAY

GAMAY/ WINE Description BEAUJOLAIS Flavors: Strawberry, raspberry, cherry

Flavors: Description Green apple, citrus, pineapple, papaya

19

Pan Seared “Marcho Farms” Bone-In Veal Chop

Veal Meatballs House made meatballs with lemon infused ricotta gratin, fresh sage and sea salt.

Recipe found in the “Entree” Room.

Bourbon butter sauce with rosemary whipped Yukon gold potatoes and sautéed beans with toasted almonds and sea salt. Recipe found in the “Entree” Room.

40

39

PROFIT: $8.17

Suggested Sell Raw Cost

9.99 1.82

PROFIT: $21.76

Ingredients:

Suggested Sell Raw Cost

29.99 8.23

Ingredients:

6 oz veal ground arezzio #2105575 1 ea egg shell jmbo wht grade a whlfcls #281691 ½ cp bread crumb italian progrso #4313235 ½ cp cheese parm imp/dom blend grtd arezzio #2039964 1 tb sauce pesto basil arezzio #2477958 ¼ cp milk skim whlfarm #6330443 3 oz cheese ricotta deli wm arezzio #2194199 1 gm sage fresh packer #6238299 2 oz broth chicken sys cls #5568241 1 tb butter solid unslt usda aa whlfarm #5926910

1 ea veal striploin b/i knf ready bch rsv #57½243 2 oz sauce bourbon sty minor #751180 1 oz butter solid unslt usda aa whlfarm #5926910 3 oz potato mashed yukon gold no star #71 091 3 oz bean green fdsvc trimmed frsh sys imp #1810910 1 oz almond blanched sliced sys cls #5963848 1 ts salt sea fleur de sel intlimp #2177626 1 gm rosemary fresh packer #6238281 2 oz broth chicken sys cls #5568241

Recipe Instructions:

Recipe Instructions:

1. Oil and sesason veal with salt and pepper. Heat a skillet on medium high.

2. Sear veal for 2 minutes and transfer pan to 350ºF oven for 8 minutes.

3. Remove veal from the oven, flip, and return the skillet to med high heat and continue to cook for additional 2 minutes.

4. Deglaze pan with chicken broth and simmer for 2 minutes.

Finish sauce by adding bourbon sauce to the pan, stir to incorporate. Allow meat to rest for 5 minutes.

5. Mix potatoes with finely chopped rosemary and heat.

6. Toast almonds in a pan with butter. Add blanched green beans and sauté until hot and aromatic. Season with sea salt.

1. In a medium bowl, combine veal, egg, bread crumb, parmesan, pesto and milk thoroughly. Form 3- 2.5 oz meatballs.

2. Place meatballs in a skillet and roast meatballs in a 350ºF oven for 12 minutes.

3. Remove pan from the oven and arrange meatballs tight together.

Put a 3 oz dollop of ricotta cheese on top of meatballs and roast for an additional 5-7 minutes until the ricotta browns slightly.

4. Transfer meatballs to a plate and bring skillet to the range over medium heat. Add broth and butter and allow to simmer and reduce to a consistent sauce.

5. Fry sage in oil until crisp, place on paper towels to dry.

6. Sauce meatballs and garnish with sage.

PINOT NOIR Flavors: Tomato leaf, beet root, pale cherry, blackberry, cola, plum

CHABLIS

Flavors: Light, fruity, floral and crisp

20

Calamari in Cous Cous Pilaf

Curried Steak and Rice Bowl

Herb crusted calamari filets baked in a toasted cous cous casserole with spinach, carrots, prosciutto, peas and thyme. Recipe found in the “Small Plates” Room.

Tender steak strips in coconut curry stew of peppers, onions and tomato served over spiced jasmine rice.

Recipe found in the “Entree” Room.

42

41

PROFIT: $9.24

Suggested Sell Raw Cost

11.99 2.75

PROFIT: $12.68

Ingredients:

Suggested Sell Raw Cost

14.99 2.31

Ingredients:

6 oz steak fajita meat frzn bhb/npm #760205 2 oz milk coconut unsweetened jade mt #14 982 2 oz sauce thai curry red myrons #647343 2 oz pepper green bell xlarge packer #2261485 2 oz onion yellow colssl frsh ctn sys imp #8877540 1 oz tomato 1 layer 6x6 sys imp #13913 3 oz rice jasmine intlimp #4892352 1 ts spice pickling whl imp/mcc #5229497 4 oz broth chicken sys cls #5568241

1 ea calamari steak tndrzd 4-6 asi portbty #1535364 ½ cp couscous med nearea #5076765 1 oz onion red fresh jumbo sys imp #1094663 2 oz carrot fresh jumbo sys imp #222 7 1 oz ham prosciutto colosseum bnls arezzio #57379 1 oz pea green gr a p sys imp #1699057 1 oz spinach baby frsh sys nat #8474538 1 oz butter solid unslt usda aa whlfarm #5926910 1 gm thyme fresh packer #1794841 1 cp broth chicken sys cls #5568241 1 oz cream heavy 40% butter fat farmcow #204 27 1 ea egg shell jmbo wht grade a whlfcls #281691 1 ts seasoning vegetable grl mate mc corm #6297166

Recipe Instructions:

1. In a large skillet, season and sauté steak strips in 2 tb oil.

Once browned, add peppers, onions and tomatoes. Sauté for 2 minutes.

2. Meanwhile, cook rice in water seasoned with pickling spice.

Once rice is cooked, most of the spices will have risen to the top and can be scooped out. Set rice aside.

3. Deglaze pan with chicken broth. Add curry sauce and coconut milk and simmer to desired consistency.

4. Place rice into a serving bowl and pour steak and sauce over the rice. Garnish and serve.

Recipe Instructions:

1. Cut calamari into 10 thin strips. Season calamari with vegetable seasoning. Flour strips and dip in whipped egg. Sear strips until golden brown on both sides, set aside.

2. In a small pot, sauté cous cous grains, chopped prosciutto, small diced carrots and fine chopped red onion in butter until cous cous is slightly browned.

3. Add chicken broth, thyme and peas to the cous cous and bring to a simmer. Once simmering, remove from the heat and allow cous cous to bloom (approximately 10 minutes).

4. Stir in cream and chopped raw spinach to the cous cous until the spinach has wilted in. Stir in calamari.

CHAMPAGNE

PINOT GRIS/GRIGIO Flavors: Citrus, fresh pear, melon

Flavors: Vanilla, burnt straw on the nose, with a fine long lasting mousse and a long finish

21

Available on Restaurantware Mini Wood Clothespins 2'' (Box of 50) Product ID: RTW-RWB0232

Restaurantware Knotted Skewer in Retail Packaging 6'' Product ID: RTW-RetailRWB0132

Restaurantware RETAIL PACK Bamboo Cutlery Set (10 Boxes) Product ID: RTW-RetailRWB0161

Restaurantware Large Tongs 6'' (1 Box of 100) Product ID: RTW-RWB0110

Restaurantware Bamboo Paddle Skewer in Retail Packaging 6'' (10 Boxes) Product ID: RTW-RetailRWB0136

Restaurantware Medium Round Plate 6'' (1 Box of 100) Product ID: RTW-RWB0102

Restaurantware Red & White Mini Ball Skewer in Retail Packaging 4'' (10 Boxes) Product ID: RTW-RetailRWB0215 Restaurantware Coupelle 1-1/2 oz (1 Box of 100) Product ID: RTW-RWB0104

Restaurantware Medium Cone 5''x2''x2'' (1 Box of 200) Product ID: RTW-RWB0108

22

Restaurantware Medium Boat Dish 3-1/2''x7-1/4'' (1 Box of 200) Product ID: RTWRWB0106

Chocolate Macadamia Marquis

Maple Pear and Apple Upside-Down Cake

Slice of chocolate truffle with scents of orange and toasted macadamia nuts.

Recipe found in the “First Course” Room.

Local harvest of pears and apples baked with tender spiced cake and maple syrup.

Recipe found in the “First Course” Room.

44

43

PROFIT: $2.30

Suggested Sell Raw Cost

2.50 0.20

PROFIT: $5.56

Serves 8. Ingredients:

Suggested Sell Raw Cost

7.99 2.43

Serves 8 Ingredients:

1¾ cp sugar granulated extra fine sys cls #4782694 2 ea apple gala fresh ct packer #1970938 2 ea pear anjou d #1 fresh packer #1280189 3 tb syrup pancake & waffle 5% map sys imp #4950655 1½ cp flour all purp h&r bl en mlt sys cls #8379270 1 ts powder baking double acting sys cls #5517701 ½ ts baking soda sys cls #4950598 ½ ts salt granulated plain round sys cls #4222444 4 oz butter solid unslt usda aa whlfarm #5926910 2 ea egg shell jmbo wht grade a whlfcls #281691 1 ts extract vanilla imit sys cls #5239397 1 cp buttermilk reg hp hood #1844737

12 oz chocolate chip semi real 1000 sys imp #5335732 1 cp butter solid unslt usda aa whlfarm #5926910 1 ea orange fancy frsh sys imp #7651973 5 ea egg shell jmbo wht grade a whlfcls #281691 ¾ cp sugar granulated extra fine sys cls# 4782694 3 tb flour all purp h&r bl en mlt sys cls #8379270

Recipe Instructions:

1. Preheat oven to 350ºF. 2. Zest orange and set zest aside. Juice orange into a small pot.

Add ¼ cup of the sugar to the pot and bring lightly to a simmer.

Remove from heat.

3. Immediately add chocolate chips. Stir in chips until chocolate melts.

4. Stir in cubes of butter until fully incorporated. Set aside.

5. In a mixer or hand held, whip eggs with the remaining sugar on high for approximately 5 minutes; the eggs will be thick and pale yellow. Add orange zest.

6. Fold in chocolate mixture to eggs lightly and evenly.

7. Sift flour over mixture and fold in.

8. Scrape mixture into a greased 9" cake pan or spring form.

9. Place pan into a roasting pan. Place roasting pan in the oven and fill with hot water to fill halfway up cake pan. Bake for 1 hour or until firm to the touch.

10.Remove cake from the oven and place on a wire rack for 30 minutes. Turn out cake or remove from spring form. Garnish with additional zest, orange sections and toasted nuts.

Recipe Instructions:

1. Preheat oven to 375ºF. Combine ¾ cup sugar and 1½ tb water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. 2. Remove from the heat and arrange the fruit in layered circles over the caramel. Drizzle with the syrup, set the skillet aside.

3. With a handheld or standing mixer beat butter and 1 cup sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder, baking soda and salt. 4. Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes.

5. Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

SAUVIGNON/FUMÉ BLANC Flavors: Grass, herb, citrus, pineapple, peach

MUSCAT Flavors: Oranges, tangerines

23

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