Pub & Comfort Food by scott sommerfield

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BASICS

Pub Comfort Food

OCTOBER 2014

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

Add Value to Your Fall Menu with These Helpful Tips from

Sysco

Services

Get Your Pub On n IIRISH H SOUP ONION S ONION OU UP P

GOURMET CORN DOG

Made with Irish stout beer beer, topped with rustic crostini and melted Gruyère

SEASONAL BEER BATTERED FISH

Cornmeal dipped beer brat or roasted pork belly served with local brew infused mustard

SEASONED BEER BEEF STEW

With fall root vegetables

IRISH RISH STOUT CAKE

Devil’s food cake made m e eer with Irish stout beer

BANGERS & HASH A ASH

Like the old favorite, ritte, but browns with rustic hashbrowns

Served with roasted corn aioli For these seasonal recipes and more, visit ChefRefFoodie.com

Explore Hearty Breads > Put a “twist” on the Reuben sandwich by serving it on a pretzel bun

Reﬂect the Season with these Condiments & Garnishes > Top salads with roasted pumpkin seeds

> Use beer bread for butterflied brats topped with sauerkraut

> Use apple cider to make a fall vinaigrette

> Make French toast with day old 7-grain bread

Utilize Your Kitchen Tools for Awesome Plate Presentations

Rustic Entrées are all the Rage > Beer can chicken makes an awesome entrée > Channel your inner carnivore with a turkey leg as a center of the plate option > Herbed half or quartered chicken makes a comforting fall dish

> Mulled spices create fall flavored candied nuts

> Waffle root vegetables for colorful fries or chips > Top a salad with mini Parmesan cheese cubes cut with a tomato dicer > Use a citrus zester to make candied orange peels for salads or top shelf cocktails

SPECIAL

HOLIDAY

PREVIEW

Recipes, Tips and Trends for the Food and Drink Enthusi

Welcome and thank you for attending our 2014 Fall Showcase. We have designed this what’s inside 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 blackboard specials evenholiday more successful. ethnic dishes Hopefully you will notice that this show is like none other as it is unique to our focused >industry. SouthernWe Bean Saladour energies not only creating new ideas and trends but in giving you a platto implement these opportunities quickly. >form Strawberries & Cream Dessert Pizza >With Gorgonzola-Chipotle the many changes in culinary trends we found it necessary to construct an interactive show for Burgers

your benefit. Please take the time to engage in our 20 new and exciting menu options included in this booklet, as well as the 24 recipes in the Catering for the Season booklet. We tried to create something Roasted Turkey with for everyone in our industry to experience.

Poblano-Molé

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.

ChefEx for the Holidays

Eggnog Semifreddo Trending Holiday Flavors!

Your Friends at Sysco Connecticut

Connecticut Brewery Map City Stream Brewery Cafe 942 Main Street Hartford, CT 06103 (860) 525-1600 Cavalry Brewing 115 Hurley Rd. Bldg 9A, Oxford CT 06478 Thomas Hooker Brewing Company 16 Tobey Rd Bloomfield, CT 06002 (860) 242-3111 New England Brewing Company 7 Selden Street, Woodbridge, CT 06525 (203) 387-2222 Back East Brewing Company 1296A Blue Hills Avenue in Bloomfield, (860) 242-1793 Cottrell Brewing Company 100 Mechanic Street, Pawcatuck, CT 06379 (860) 599-8213

Shebeen Brewing Company

Half Full Brewery 43 Homestead Avenue, Stamford, CT 06902 (203) 309-2821

Southport Brewing Company (Southport, CT)

Willimantic Brewing Company 967 Main Street, Willimantic CT 06226 (860) 423-6777

Cambridge House Brew Pub

Southport Brewing Company (Milford, CT)

Top Shelf Brewing Company 640 Hilliard Street Manchester, CT 06040

Olde Burnside Brewing Company 780 Tolland St, East Hartford, CT 06108 (860) 528-2200 Olde Burnside Brewing Company Profile

Guvnor's Brewery 136 Washington St. South Norwalk, CT 06854

Thimble Island Brewing Company 53 East Industrial Road, Branford, CT 06405 (203) 433-1890

Firefly Hollow Brewing Company 139 Center Street Bristol CT 06010 Stubborn Beauty Brewing Company

Relic Brewery 95B Whiting St Plainville, CT 06062 (860) 255-4252 Beer'd Brewing Company Two Roads Brewing Company Broad Brook Brewing Company 2 North Road East Windsor, CT 06088 (860) 623-1000

http://ctbeertrail.net/

Buffalo Meatloaf

BBQ Pork & Cheddar Mac & Cheese

A unique blend of ground buffalo and USDA Chuck seasoned and baked with chipotle ketchup, roasted sweet potato wedges and buttered carrots. Recipe found in the “Haunted Pub” Room.

Slow cooked pulled pork with bacon, green onion and diced tomato in a creamy BBQ cheddar sauce with trottole pasta. Recipe found in the “Haunted Pub” Room.

PROFIT: $11.25

Suggested Sell Raw Cost

16.99 5.74

PROFIT: $8.74

Ingredients:

Suggested Sell Raw Cost

11.99 3.25

Ingredients:

1 ea buffalo ground pty packer #5904685 1 ea egg shell lg brn frsh flat farmcow #2042671 1 ts garlic chopped in oil arezzio #5975271 ¼ cup bread crumb plain fine sys cls #6884403 1 ea bread pullman wht 28 sli sys cls #8386765 1 oz cheese parm imp/dom blend grtd arezzio #2039964 1 tb seasoning mesquite grl mate mc corm #2576488 1 ts spice pepper supreme imp/mcc #1057983 1 ts seasoning vegetable grl mate mc corm #6297166 2 oz ketchup fancy hse rec #5686266 1 tb sauce chipotle sandwich hellman #3823382 5 oz potato sweet jmbo packer #4373577 1 ts seasoning rub chipolte cinamon lawrys #8488150 3 oz carrot pld crew cut packer #1094853

4 oz pork bbq smkd pulled premium austblu #8975898 2 ea bacon precooked c/c 18/22 bcn hormel #2836980 1 tb onion green icels sys nat #7350788 1 oz tomato diced fresh packer #1371012 3 oz cream heavy 40% butter fat farmcow #2042527 2 oz cheese chdr mild fcy shrd yel casasol #2819649 1 oz sauce bbq smokey trdtnl sys imp #2728244 3 oz pasta trottole labella #0637191

Recipe Instructions:

1. Sauté pulled pork and chopped bacon until warm. 2. In a medium pot, combine cream and butter and bring to a boil. Simmer for 10 minutes, watching to not let cream boil over. 2. Whisk in cheddar cheese and allow to thicken. 3. Chop tomatoes, green onion and bacon, shred pork, and add to pot with cooked pasta. 4. Simmer until thickened, plate and serve. 5. Place in a casserole dish. Drizzle with BBQ sauce and breadcrumbs. 6. Bake in 350º oven for 20 minutes until golden.

Recipe Instructions:

1. Cut sweet potatoes into wedges and place in mixing bowl with oil to coat potatoes. Season wedges with cinnamon chipotle seasoning. Place potatoes in roasting pan and roast in 350º oven for 30-40 minutes until potatoes are tender but slightly firm. 3. In a mixing bowl combine meats, cubed bread, breadcrumb, egg, garlic, Parmesan cheese, pepper supreme and vegetable seasoning. 2. Form mix into a loaf and place in a roasting pan. 3. Whisk together ketchup and chipotle sauce and spread over entire surface of meat loaf. Season with mesquite. Roast in 350ºF oven until internal temperature of 140º. Remove from oven and allow to rest for 10 min. 5. Serve with steamed buttered carrots and roasted sweet potatoes.

INDIA PALE ALE Increased maltiness with prominent hoppy aroma & flavor.

DRY STOUT Prevalent chocolate and coffee flavors.

Italian Sausage and Pepper Mac & Cheese

Roasted Turkey, Green Apple & Brie Grilled Cheese

Local sweet Italian chicken sausage with peppers and onions in a creamy pesto cheese sauce tossed with plum tomato and gobetti pasta. Recipe found in the “Haunted Pub” Room.

Cracked sunflower bread. Recipe found in the “Haunted Pub” Room.

PROFIT: $7.69

Suggested Sell Raw Cost

9.99 2.30

PROFIT: $7.15

Suggested Sell Raw Cost

9.99 2.84

Ingredients:

4 oz sausage chicken ital rope longini #869986 2 oz pepper green & red strip mancini #6734636 1 oz onion slivered 1/4" yel sys nat #4160784 3 oz cream heavy 40% butter fat farmcow #2042527 1 oz cheese parm imp/dom blend grtd arezzio #2039964 1 tb sauce pesto basil arezzio #2477958 2 oz tomato diced fresh packer #1371012 3 oz pasta gobetti labella #0952131

4 oz turkey brst cvp raw skin on harvpro #8401982 2 oz apple granny smith wa xfcy frs packer #2900294 2 oz cheese brie domstc 3 kilo bbrlimp #6127591 2 ea bread panini multigrn sunflowr richs #1445851 3 oz potato fry chip orig mccain #0357149 1 oz mayo 1756 #5992474

Recipe Instructions:

1. Season and roast the turkey breast in a 350º oven for 45-60 minutes. Let cool. 2. Slice the apples and the turkey. 3. Spread mayonaise on the bread and layer the cheese, turkey and apples. 4. Serve with fresh potato chili fries.

Recipe Instructions:

1. Cook the pasta until al dente. Drain. 2. Roast the sausage until cooked. Slice. 3. To make the sauce, reduce the cream to a third and add the Parmesean cheese with the diced tomatoes and the basil pesto. 4. Toss all together and put in a casserole dish. 5. For an added touch, top with breadcrumbs and put under the broiler.

OKTOBERFEST Mildly hopped with complex malt character

BELGIAN ALE Complements salads with light citrus dressings and feta or goat cheese as well unfiltered with orange, citrus and coriander.

Bacon, Blueberry & Cheddar Grilled Cheese Served on sour dough bread. Recipe found in the “Haunted Pub” Room.

PROFIT: $6.13

Suggested Sell Raw Cost

Ingredients:

2 ea bread sourdough 16 slice 3/4" bbrlcls #104455 2 oz cheese cheddar yel split herkimr #1917485 2 oz blueberry fresh packer #1254390 1 oz bacon layflat c/c 18/22 smk g sys cls #5886393 1 ts syrup pancake & waffle 5% map sys imp #4950655 1 ts sugar granulated bulk domino #1991528 6 oz potato fry wdg skon 6cut deli sys imp #2031013

Recipe Instructions:

1. In a medium skillet, fry chopped bacon until crisp over medium heat. 2. Add blueberries, 2 oz water, sugar and syrup. Bring mix to a simmer and reduce to a thick consistency. Transfer compote to a storage container and allow to cool completely. 3. Prepare sandwich by spreading compote onto both slices of bread and then layer cheese. Press cheese in panini or grill on buttered griddle until golden brown on both sides. 4. Serve with fries.

PALE BOCK LAGER Rich sweet carmels and warm toasty flavors

8.99 2.86

Chew on your brew impart a toasty, malt flavor to the dish. Beer needs to be used with care, so as not to make any food taste bitter. Because of the hops it contains, too much reduction will cause a bitter flavor. Evaporation and heat tends to alter flavors as well. The carbonation from beer is an added benefit for batter such as used for frying fish. Beer can also be used in any number of applications from vinaigrettes to slow braising. It can be left in its natural state (not cooked at all) if using for an aioli, vinaigrette or braising. If it’s being incorporated into foods, try to bridge the aromas and flavors of the other ingredients with that of the beverage. Finding common ground, such as pairing pumpkin ale within a pumpkin pie, is ideal. Beer’s favorite partner is cheese. These two go way back—consider the Middle Ages, when monasteries were known for producing exceptional beer and cheese. Cheese is relatively high in salt and fat so when mixed with beer, the residual sugar from the malt contrasts pleasantly with salt. There’s a reason why there are always salty snacks like pretzels at the bar.

As consumers’ palates become more adventurous and sophisticated, so does their thirst for craft beverages that will complement their culinary selections. They are not simply searching for new beverages, but they also want to incorporate beer into many of the foods they eat, just as we have been doing with wine for a number of years. Restaurants are using beer to pump up both flavor and sales by tapping into the growing consumer demand. Today’s dishes are getting a flavor boost from all kinds of beer, from bitter pale ales and pilsners to complex barley wines. Beer can be a powerful ingredient that offers sweetness, roast, aromatics, and acidity. Some of the same principles used when cooking with wine apply; only beer will

tips for the

craft beer cicerone

As craft beer continues to increase in popularity, consumers want to raise a glass (or more depending on the number of courses) during dinner. They’re interested in artisan beers with more ﬂavor, seasonal variation and style, which craft beer provides.

Pairing beer with food is similar to pairing wine but beer offers a wider range of flavors to work with. A stout can taste like chocolate or coffee, and a Belgian ale, speciﬁcally lambic orr fruit ales, can taste like cherries or raspberries.

There are two main kinds of beer: lagers and ales. Some me liken lagers to white winee and delicate) and ales wine (robust and fruity).

beer’ss One of beer is

most powerful flavors mo caramelization car r process.

That’s why porter m matches up nicely with a beef roast or grilled gril pork dish because the roasted malts are bold enough to m stand up u to the protein.

Just lik like how lighter fare is served before heavier dishes, the same principle applies beer. A lighter beer, like a lager, goes well with shellfish. A beer with to bee roasted character usually fares well with desserts, and a chocolate roast ssings when paired up with an espresso imperial stout.

Contrasting a dish to beer can elevate the ﬂavor and ensure balance. If the dish is spicy, using a high alcohol beer will only amplify the heat and send the diner for water, which will also extinguish the flavor of the food!

The carbonation in beer sharpens bitterness and cleanses the he palate. It also gives beer cutting power against fats. Hops also provide cutting power; an India Pale Ale (IPA) pairs perfectly with a rich fettuccine Alfredo.

There are no hard and fast rules – think of pairing beer with food as an art form. The key is to ﬁnd harmony and balance. Beer is more forgiving than wine and rarely will a pairing be truly disastrous. Identify the characteristics of the beer (intensity and ﬂavors) to successfully play matchmaker with food. Keep it simple and you will be guaranteed a dynamic duo most of the time.

8 07_ChefRef_Foodie.indd 10

7/18/14 4:48 PM

Loaded Baked Potato Sheppard’s Pie

Smoked Brisket & Black Eye Pea Chili

Crispy potato filled with ground beef, bacon, tomato and green onion topped with cheddar, chive and sour cream mashed potatoes. Recipe found in the “Haunted Pub” Room.

Roasted corn, tomato, red onion and cilantro sour cream. Recipe found in the “Entree” Room.

PROFIT: $11.02

Suggested Sell Raw Cost

13.99 2.97

PROFIT: $5.35

Ingredients:

Recipe Instructions:

6 oz beef ground pork blend 80/20 firervr# 672917 1 oz onion diced 3/8" yel sys nat #5905013 1 oz celery diced 1/4” sys imp #6524078 1 oz carrot diced 3/8” sys imp #1575216 1 ts thyme fresh packer #1794841 1 ts garlic chopped in oil arezzio #5975271 1 ea potato baking idaho 40ct frsh sys imp #1543164 1 oz bacon slab e/e 18/22 smoked sys rel #5757194 1 oz tomato diced fresh packer #1371012 1 tb onion green icels sys nat #7350788 1 tb cheese chdr mild fcy shrd yel casasol #2819649 1 ts chive fresh packer #6243067 4 oz potato mashed yukon gold no star #7125091 1 tb cream sour all nat grd a whlfarm #1203207

Suggested Sell Raw Cost

7.99 2.64

2 oz pepper chili ancho destemmed d’allas #3881455 6 oz bacon layflat e/e 18/22 smoke sys rel #1073402 1.25 lb onion yellow jumbo fresh sys imp #1094721 5 lb beef brisket dckl-off 120 cab#7851753 1 tb salt kosher sys cls #6040760 1 lb tomato diced fire rstd/jce casasol #8666828 7 oz pepper chile green diced casasol #5882717 ½ cp cilantro fresh bunched/washed sys nat #1814021 4 cp pea blackeye sys cls #4114088 2 ts spice cumin grnd imp/mcc #5228713 2 tb spice chili powder lt imp/mcc #5228564 1 ts spice oregano leaf wh imp/mcc #5264312 1 ts spice coriander grnd imp/mcc #5228671 3 tb garlic chopped in oil arezzio #5975271

1. Bake potato in oven at 400º for 1 hour or until done. 2. Sauté garlic, vegetables and thyme until tender and then add the meat blend. Cook until meat is no longer pink. 4. Scoop out potato and mix with ground beef mixture and put in potato half. 5. Dice bacon and cook until crisp. 6. Dice tomato and scallion and use for garnish. 7. Pipe 4 oz of mashed yukon gold potatoes on top and sprinkle with cheddar cheese. 7. Bake for 15 minutes until golden. 8. Garnish with bacon, tomato and chives.

1. Rub the brisket with salt and pepper and roast until internal temperature is 170º. 2. Dice up the brisket and hold. 3. To make the chili base, sauté the onion, garlic and bacon until cooked. 4. Add the tomatoes, chile peppers and spices. 5. Add the brisket and black eye peas and cook for another 30 minutes. 6. Top with cilantro.

PORTER Roasted flavor complemented by nutty and toffee characteristic

Buffalo Chicken & Dumplings

Cajun Grilled Shrimp & Cheddar Grits

Spicy braised chicken thighs with carrrots and celery with chive and blue cheese dumplings. Recipe found in the “Haunted Pub” Room.

Cajun spiced jumbo shrimp in a mild creole broth over roasted corn and cheddar grits. Recipe found in the “Small Plates” Room.

PROFIT: $8.48

Suggested Sell Raw Cost

11.99 3.51

PROFIT: $11.11

Ingredients:

Suggested Sell Raw Cost

15.99 4.88

Ingredients:

2 ea chicken thigh bnls sys cls #1068717 8 oz broth chicken sys cls #5568241 2 oz butter blend solid gldnswt #2004240 1 tb flour all purp h&r bl en mlt sys cls #8379270 1 oz carrot diced 3/8" sys imp #1575216 2 oz celery diced 1/4” sys imp #6524078 1 oz onion diced 3/8” yel sys nat #5905013 1 oz sauce wing buffalo rtu franks #6404743 2 ea dough biscuit southern style pillsby #2226710 1 oz cheese blue crumbles sys imp #8495389

5 ea shrimp wht p&d tlon 16/20 portbty #5107525 2 oz sausage andouille link nicks #7171648 2 oz onion yellow jmbo frsh box sys imp #8313918 1 oz pepper assorted tri-color packer #1121474 1 ts garlic chopped in oil arezzio #5975271 4 oz broth chicken sys cls #5568241 1 oz cream heavy 40% butter fat farmcow #2042527 1 tb onion green icels sys nat #7350788 1 tb parsley italian bunched/washed sys nat #1814007 3 oz grits quick hominy quaker #6976047 2 oz vegetable corn and peppers simprst #8838922 1 oz cheese chdr mild fcy shrd yel casasol #2819649

Recipe Instructions:

1. Season chicken with salt and pepper and dredge in flour. In a skillet, fry chicken pieces in oil over medium high heat until a golden brown crust forms. 2. Stir in carrots, onion and celery and sauté for 1 minute. Deglaze pan with chicken broth while stirring, being sure to scrape the bottom to release bits into the sauce. Stir in Buffalo sauce and butter and remove from the heat. Transfer contents to an oven-to-table casserole dish. 3. Cover casserole with foil and bake in 350ºF oven for 40 minutes. 4. While casserole bakes, place biscuit doughs onto paper lined cookie sheet, top with cheese crumbles and bake according to dough instructions. 5. Remove casserole from the oven, remove foil and allow to rest for 10 minutes before serving. Serve with 2 biscuit garnishes.

Recipe Instructions:

1. Make the grits according to the directions with chicken broth. 2. Season with salt and pepper and add a bit of butter. 3. When grits are done add a touch of cream, the roasted corn and peppers and hold. Sauté the onion and pepper in a sauté pan with garlic. 4. Add the shrimp and season. 5. Assemble the dish with the sausage and grits mixture in a bowl topped with the shrimp and cheese. Finish with parsley.

OKTOBERFEST Caramelization of malts complements that of char-grilled and seared meats or hearty, spicy Mexican dishes.

INDIA PALE ALE Increased maltiness with prominent hoppy aroma and flavor.

Fried Green Tomatoes

DishChicken Fried Title Steak Skirt

Breaded green tomatoes with jalapeño peach jelly and buttermilk mustard dip. Recipe found in the “Haunted Pub” Room.

Marinated Certified Description. Recipe Angus found in Beef® Room SkirtXX steak pounded thin & breaded country fried chicken style with roasted garlic mashed potatoes, green beans and “classic” white gravy. Recipe found in the “Entree” Room.

PROFIT: $7.12

Suggested Sell Raw Cost

PROFIT: $10.05

8.99 1.87

Ingredients:

6 oz beef ins skirt nat flav cab #8700203 2 oz flour all purp h&r bl en mlt sys cls #8379270 2 oz buttermilk reg hp hood #1844737 1 tb seasoning vegetable grl mate mc corm #6297166 5 oz potato mashed ckd frsh grlc sys nat #7691520 4 oz bean green fdsvc trimmed frsh sys imp #1810910 1 oz mix gravy cntry style sys imp #5078308

Recipe Instructions:

1. Pound the skirt steak. Season the steak with vegetable seasoning. Dredge the steak in buttermilk, then flour. 2. Sauté in a pan until golden. 3. Prepare the country style gravy mix according to package directions. 4. Serve with mashed potatoes and green beans. PALE ALE Malty sweetness balanced by hoppy bitterness

Recipe Instructions:

INDIA PALE ALE Increased maltiness with prominent hoppy aroma and flavor.

GLASS Description

13.99 3.94

Ingredients:

8 oz green tomatoes 3 oz flour all purp h&r bl en mlt sys cls #8379270 2 ea egg shell lg brn frsh flat farmcow #2042671 1 tb spice garlic pwdr imp/mcc #5265465 1 tb milk 2% farmcow #2042552 3 oz bread crumb japnse fine panko sys cls #5495478 1 ts spice pepper cayenne grnd imp/mcc #5229398 1 oz cider apple pure fresh packer #1312271 1 tb sugar brown light bulk crystal #2081386 2 oz buttermilk reg hp hood #1844737 2 oz mayonnaise real 1756 sys sup #5992474 1 tb sauce bbq mild trdtnl sys imp #2728335 1 ts juice lime pstrzd ultra prem sys nat #3865730 1 ts onion green icels sys nat #7350788 1 ts salt kosher diacrys #6305346

1. Slice the green tomatoes into 1 inch slices and salt. 2. Whip the eggs and use for the breading procedure. 3. Mix the breadcrumbs with the cayenne. 4. T oss the tomatoes in flour, then eggs and finally the breadcrumbs. 5. Sauté until golden brown. 6. To make the buttermilk dipping sauce, combine cider, sugar, buttermilk, mayo, BBQ sauce and lime juice. (See instructions at right to make the Jalapeño Peach Jelly.)

Suggested Sell Raw Cost

Jalapeño Peach Jelly Instructions

3 ea pepper jalapeno fresh sys imp #1185156 3 oz peach diced chef rc dole #6670879 2 tb corn starch sys cls #4073441 1 cp sugar granulated extra fine sys cls #4782694 ½ cp vinegar white distilled 50 gr sys cls #4113049 1 ts spice ginger ground imp/mcc #5228887 ¼ cp onion yellow colssl frsh ctn sys imp #8877540 1. Chop jalapeños and onions to a fine dice. 2. Bring vinegar, sugar and ¼ cup water GLASS onions and peaches to the pot and allow to boil for 5 to a boil. Add jalapeños, minutes. MixtureDescription will slightly thicken. 3. Meanwhile, combine cornstarch with ¼ cup water to make a slurry. 4. Whisk in slurry after mix has boiled for 5 minutes. Return pot to heat and continue to cook for additional 1 minute, stirring frequently. 5. Remove pot from the heat and whisk in ginger. Allow jam to cool before use.

Ales

Amber Ale Sweet caramel notes and citrisy aromas with smooth finish.

Pale Ale Malty sweetness balanced by hoppy bitterness.

Complements rich, aromatic, spicy and smoked foods such as chili, BBQ ribs, grilled chicken, and beef.

Hops bitterness contrasts with spicy, heat-charred, smoky, or aromatic flavors such as those in Stilton and blue cheese.

Brown Ale Malty flavor balanced with hints of caramel and chocolate.

India Pale Ale Increased maltiness with prominent hoppy aroma & flavor.

Blond Ale or Cream Ale Smooth malty sweetness and balanced bitterness.

Pairs well with roasted pork, smoked sausage and hearty foods; complements the nutty flavors of chicken satay, cashew chicken, pecan pie and peanut sauces.

Complements intensely flavorful, highly spiced dishes, such as curry, and bold, sweet desserts like flourless chocolate cake and crème brulée.

Belgian Witbier Unfiltered with orange, citrus and coriander.

American Wheat Very refreshing. Slightly tart flavor with subtle citrus aroma.

Complements salads with light citrus dressings and feta or goat cheese as well.

Complements the lighter elements of foods like seared scallops and oilcooked garlic shrimp, while adding a refreshing flavor contrast.

The fruity, estery taste of ales is created with topfermenting ale yeast and warmer temperatures. These are the different ales with their proper glass.

Pairs perfectly with sweet, hot, or spicy foods including many Asian dishes, chili, mango or jalapeño salsa.

Porter/Mug Roasted flavor complemented by nutty and toffee characteristic. Works well with smoked meats, especially bacon; complements chocolate, espresso and coffee flavored desserts and soft creamy cheeses.

Stout Prevalent chocolate and coffee flavors. Highlights the nuttiness and braised, caramelized integrity of dishes with brown, savory sauces; complements silky, salty foods like oysters on the half shell.

Libbey® Altitude Tall Pilsner Glass 16 oz (Case of 24) #1446564

Libbey® Restaurant Basics Mixing Glass 16 oz (Case of 24) #0806554

Many other sizes of the pint glass and pilsner available on Suppliesonthefly.com

Lagers

are fermented with bottom-fermenting yeast at cooler temperatures than those used to ferment ales, typically producing a drier, crisper beer with less fruity characteristics. These are the different lagers with their proper glass. Amber Lager Roasted, malty sweetness with well-balanced, dry bitterness. Sweetness pairs well with sundried tomato reduction sauces; balanced hopping complements foods flavored with basil and oregano.

Light lager Most popular style worldwide. Very refreshing and thirst-quenching.

American Lager Balance of hops and malt with crisp, dry finish.

Complements lemongrass, ginger, garlic, cilantro and similar flavors; adds depth to light dishes such as spring rolls and salads.

Offers the perfect contrast to Thai, PanAsian, Latino Fusion, Mexican, Peruvian and other spicy cuisines.

Pilsner Pronounced hops aroma and bitterness with a refreshing finish. Works well with salmon, tuna and other high-fat, oily fish and with marbled meats; bitterness offers pleasing contrast with sweet reductions and sauces.

Bock Rich sweet carmels and warm toasty flavors. Rich sweetness balances strong spice components and intense flavors of Cajun, jerk, slow-roasted and seared foods.

Oktoberfest Mildly hopped with complex malt character. Caramelization of malts complements that of chargrilled and seared meats or hearty, spicy Mexican dishes.

Libbey速 Belgian Beer Glass 13 oz (Case of 12) #5411112

Libbey速 Altitude Tall Pilsner Glass 16 oz (Case of 24) #1446564

Libbey速 Handled Glass Mug 12.5 oz (Case of 24) #4028684

Many other styles of these beer glasses available on Suppliesonthefly.com

Scan the qr code to take you there.

Half Roasted Chicken with Explore the Bay State by sampling the finely crafted ales and lagers Lemon Ginger Tea Rub from breweries and brew pubs, extending from Cape Cod and the Local Ingredients

Islands toButter the Berkshires. 60 breweries there is braisedWith tri close colortobaby carrotsto&visit, leeks with plenty of award-winning beer right around the corner.

pickled peaches. Recipe foundbreweries in thefeature “Entree” Room. Many of these world-class ingredients from Massachu-

setts, such as locally grown and malted grains, fresh hops, and indigenous yeast strains. Valley Malt, the region’s first micromaltster in Hadley, works with area farmers who supply organic grains. Hops grown at Four Star Farm in Northfield and Clover Hill Farm in Hardwick are also used in many local brews.

A number of seasonal beers use specialty ingredients from Bay State growers, including apples, herbs, honey, maple syrup, cranberries, peaches and oysters! Pumpkins grown by Hadley-based Czajkowski Farms and freshly picked blueberries from Vandervalk Farm in Mendon are among the local ingredients used in brewing. Your gateway to MassGrown libations, farm products, specialty foods, and fun ag-activities is at www.mass.gov/massgrown! Drink Sell Locally.15.99 Suggested Drink Responsibly. Raw Cost 5.30

PROFIT: $10.69

Ingredients:

½ ea chicken cvp wog abf 3.0-3.25Av coleman #1865494 1 tb basil fresh packer #1794882 3 ea tea herb lmn lift bigelow #1489067 1 ts salt kosher diacrys #6305346 3 ea tea green gngr tazo #1846716 1 ts spice allspice ground imp/mcc #5228275 2 tb sugar granulated bulk domino #1991528 1 ts spice chili ancho granulated d’allas #3879400 1 ea pickled peaches 6 oz peach sliced iqf sys imp #1024348 ½ Cp vinegar apple cider 50 grain sys cls #4069373 2 oz sugar granulated bulk domino #1991528 1 ts spice allspice d’allas #1037118 1 ts spice pepper blk whl imp/mcc #6638878 1 ts spice ginger ground imp/mcc #5228887 1 cup water www.massbrewersguild.org 1 ea spice cinnamon stick imp/mcc #5228648

Recipe Instructions:

1. Make the rub for the chicken using the first 8 spices. 2. Rub the chicken and let sit at least 1 hour. 3. Roast chicken in a 400º oven until internal temperature is 160º. 4. To make the pickled peaches, slice the peaches and add the rest of the www.mass.gov/massgrown ingredients to a sauce pan and cook until peaches are soft. In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discrimination on the basis of race, color, ALEbases apply to all national origin, sex, age, or disability. (NotPALE all prohibited programs.) To file a complaint of discrimination, write USDA, Director, Office Malty sweetness balanced of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, hoppy bitterness or call (800) 795-3272 (voice), or (202) 720-6382 (TDD).

Duck Gumbo

Southern Fried Chicken & Waffles

Pulled duck, Andouille sausage and wild rice gumbo. Recipe found in the “Entree” Room.

Cinnamon chipotle spiced chicken and waffle fingers with maple bacon marmalade. Recipe found in the “Haunted Pub” Room.

PROFIT: $8.13 PROFIT: $5.47

Suggested Sell Raw Cost

7.99 2.52

Ingredients:

10.99 2.86

Ingredients:

1 lb sausage andouille rope smkd fz sys cls #8936562 ¼ cp oil peanut heavy duty sys cls #4004081 ¾ cp flour all purp h&r bl en mlt sys cls #8379270 6 oz onion yellow jmbo frsh box sys imp #8313918 4 oz pepper red bell imp fresh packer #1595545 4 oz celery fresh sys imp #1120625 1 tb garlic chopped in oil arezzio #5975271 1 ea broth chicken sys cls #5568241 1 lb duck leg & thigh mt pulled o/r maplelf #6356168 2 lb potato fingerling asst packer #8431353

4 ea chicken cvp brst tender split casefrm #7063559 3 oz flour all purp h&r bl en mlt sys cls #8379270 2 oz buttermilk reg hp hood #1844737 1 ts seasoning vegetable grl mate mc corm #6297166 3 ea waffle stix belgian belchef #1781343 2 oz bacon layflat c/c 18/22 smk g sys cls #5886393 1 oz syrup pancake & waffle 5% map sys imp #4950655 1 oz onion red fresh jumbo sys imp #1094663 1 tb seasoning rub chipolte cinamon lawrys #8488150

Recipe Instructions:

1. Soak the chicken tenders in the buttermilk. 2. Toss in the flour mixture with the vegetable seasoning. Deep fry the tenders until done. 3. Heat up the waffle sticks. 4. Make the bacon marmalade: Dice the bacon and cook down in a sauce pan; add the red onion and cook down. 7. Toss the waffles in the chipolte cinamon and serve.

1. Sauté the onions, peppers, celery and garlic in the oil until transparent. 2 Add the flour to make a roux. 3. Add the chicken stock and bring to a simmer. Dice and add the potatoes and cook until the potatoes are almost done. 4. Add the sausage and the duck and cook another 10 minutes.

PALE ALE Malty sweetness balanced by hoppy bitterness

PILSNER Pronounced hops aroma and bitterness with a refreshing finish

Pork Chops and Apples

Butternut Squash Lasagna

Tender pan seared bone-in pork chops with roasted apple, cranberry and candied pecans. Recipe found in the “Haunted Pub” Room.

Layers of shaved butternut squash, Yukon gold and sweet potatoes with a creamy parmesan and portabella mushroom sauce. Recipe found in the “Haunted Pub” Room.

PROFIT: $10.67

Suggested Sell Raw Cost

15.99 5.32

PROFIT: $8.01

Ingredients:

Suggested Sell Raw Cost

9.99 1.98

Ingredients:

1 ea pork chop b\i c\c loin bhb/npm #5177367 5 oz apple fuji flm rstd simprst #6263289 1 oz cranberry dried sys imp #7102403 2 tb pecan half fcy sys imp #4645362 1 ts seasoning rub chipolte cinamon lawrys #8488150 1 ts sugar granulated bulk domino #1991528

1 lb squash butternut frsh reggrwn #6036483 1 lb potato sweet #1 frsh packer #2644482 1 lb potato yellow yukon gld frsh packer #1450204 16 oz cream heavy 40% butter fat farmcow #2042527 1 oz cheese parm imp/dom blend grtd arezzio #2039964 8 oz mushroom portabella #2 sys cls #4962288 1 oz butter solid unslt usda aa whlfarm #5926910

Recipe Instructions:

1. Season the pork chop with the chipolte cinamon and rub with a little oil and grill. 2. Heat the apples with the dried cranberries and add the sugar to make it carmelize. 3. Serve with the apples and roasted pecans on top.

1 . Combine cream and butter and reduce. 2. Add parmesan cheese and cool. 3. Peel potatoes and squash thin. 4. Grease 8x8" pan. Layer with squash then ½ cup parmesan and 6 slices of provolone. 5. Assemble next layer the same but use the potatoes. 6. Pour cream over the top and place in oven at 350º for 1 hour uncovered. 7. Allow to rest for 1 hour. Cover with sprayed parchment paper and place another pan on top to weigh down. Cool for 3 hours. 8. Flip the pan onto a cutting board and cut into squares. 9. To make the cream sauce, sauté mushrooms in butter, add cream and reduce. Season.

LAMBIC ALE Dry, vinous, and cidery, usually with a soury aftertaste.

PILSNER Pronounced hops aroma and bitterness with a refreshing finish

Beer Braised Beef and Root Vegetable Stew

Sweet Potato Tempura Fish & Chips

Tender slow cooked beef with parsnips, rutabaga, turnips and sweet potatoes in a rich brown gravy over herbed egg noodles. Recipe found in the “Haunted Pub” Room.

Crisp white fish filets with a sweet potato tempura crust with Asian vegetable slaw and sesame ginger tartar. Recipe found in the “Haunted Pub” Room.

PROFIT: $8.30

Suggested Sell Raw Cost

11.99 3.70

PROFIT: $8.07

Ingredients:

Suggested Sell Raw Cost

11.99 3.92

Ingredients:

7 oz beef stew 85% lean economy bhb/npm #3052149 1 oz potato baking idaho 70ctfrsh sys imp #101/27 1 oz parsnip cello pk frsh reggrwn #7734482 1 oz rutabaga fresh packer #1061787 1 oz onion yellow jmbo frsh box sys imp #8313918 1 oz beet red without top fresh packer #1166065 1 oz celery root fresh packer #1324771 4 oz broth beef sys cls #2399026 2 tb flour all purp h&r blend sys cls #8379270 1 tb butter blend solid gldnswt #2004240 3 oz pasta egg ndle exwide barilla #7417116

5 oz grouper fil skls/bnls 4-6 oz packer #9672643 2 oz mix pancake & wffl swt potato bruce #2834927 1 oz batter mix tempura gldn flavor sys cls# 4979027 3 oz broccoli fresh slaw mix w/colr sys imp #8749087 1 oz pepper assorted tri-color packer #1121474 1 tb onion green icels sys nat #7350788 1.5 oz dressing thai peanut spicy marzeti #2586871 1 tb sauce orange gngr asian m #7842802 2 oz sauce tartar hidden cove sys imp #4096368

Recipe Instructions:

1. Cut the grouper filet into sticks. Combine the sweet potato mix and the tempura batter and add water to make a batter. 2. Dredge the fish in the batter and deep fry. 3. Mix the broccoli slaw with the diced peppers, green onion, and thai peanut sauce. 4. Add the orange ginger sauce to the tarter sauce and serve with your favoriate chips.

Recipe Instructions:

1. Dredge stew in flour. In a small pot, sear beef in butter and oil until browned on all sides. Add the leftover flour from dredging to the pot and cook for approx 5 minutes. Add onion and celery root and stir frequently. Cook for an additional 2 minutes. 2. Deglaze pot with broth and stir while scraping bottom to release bits from the bottom. 3. Add remaining ingredients and bring to a boil. Immediately reduce to a simmer and allow to cook, stirring occasionally for 1.5 hours, adding additional water if necessarry. 4. Serve over buttered noodles.

PORTER Roasted flavor complemented by nutty and toffee characteristic

DARK LAGER Smooth and malty with a deep roasted character and a dry finish.

Barramundi BL T

Dry Rubbed Chicken & Ribs

Pan seared Barramundi with toasted hearty country bread, tomato, Asian salad blend and Cajun tartar sauce. Recipe found in the “Small Plates” Room.

All American BBQ Dry rubbed chicken & ribs with toasted corn bread & smoky BBQ five bean medley. Recipe found in the “Haunted Pub” Room.

PROFIT: $7.33

Suggested Sell Raw Cost

10.99 3.66

PROFIT: $10.86

Ingredients:

Suggested Sell Raw Cost

14.99 4.13

Ingredients:

5 oz barramundi fil b/l s/l 6-8 oz akoona #2808634 2 ea bread white hrty cntry sli bbrlcls #842971 3 oz tomato fresh beef steak tray packer #5343975 2 tb sauce tartar hidden cove sys imp #4096368 ½ ts seasoning cajun imp/mcc #5228424 4 oz potato fry chip orig mccain #357149 2 oz salad blend asian sys imp #6941599 1 tb butter alternate liq ztf butr-it #3355757

2 ea pork rib karubi thick frzn wtmrbls #6462190 1 ea chicken leg qtr if sys cls #7917707 1 tb seasoning bbq rub all american chrcrst #5885997 2 oz bread corn 1/4 sheet rtb baknjoy #6622496 1 oz bean garbanzo fcy no sulfite sys cls #4062337 1 oz bean cannellini imp premio #8558609 1 oz bean black casasol #5844220 1 oz bean kidney light red sys cls #4110235 1 oz pea blackeye sys cls #4114088 2 oz sauce bbq smokey trdtnl sys imp #2728244

Recipe Instructions:

1. Prepare fish with salt and pepper. 2. Pan sear fish in a tb of butter alternatrive at medium to high heat about 2 minutes on each side until crisp. 3. Toast the bread, layer with salad blend and thin sliced beefsteak tomato. 4. Remove fish and place on top of the BLT. 5. Spread the toast with Cajun tarter sauce and make sandwich. 6. Serve with crispy house fried potato chips.

Recipe Instructions:

1. Roast the pork rib in a slow oven for 3 hours until very tender. 2. Rub the chicken leg with the BBQ rub and roast in the oven until done (180 degrees). 3. Make a simple country BBQ bean medley with the beans and smokey BBQ Sauce. Cook for 30 minutes. 4. Bake the RTB cornbread in the oven until done and serve together.

AMBER LAGER A true Helles style, our lager is golden in color with a pleasant, malty aroma balanced by a rich, smooth flavor.

BOCK LAGER This brew showcases a smooth malty body with the clean finish you expect in a lager.

Fastest Growing Trend BOOST YOUR

BURGER

In recent years, the upscale burger boom has been one of the bright spots in the restaurant industry. Americans can’t get enough. Try one of these upgrades to take your burgers to new heights.

Bistro Burger: ground sirloin, melted Brie, lettuce, tomato and herbed mayonnaise on ciabatta

Bao-Wow Burger: chili seasoned ground beef served on a Chinese Bao bun with soy-ginger mayonnaise and Asian slaw on the side

Chili Con Queso Burger: beef burger smothered in your favorite chili and topped with shredded cheese

Chicago Burger: grilled beef, Applewood smoked bacon, cheddar cheese, romaine lettuce, roma tomatoes, 1000 Islands dressing on a brioche bun

Meat-O-Rama Pizza Burger: with Mozzarella cheese, diced tomatoes and pizza sauce, topped with pepperoni & bacon

Parisian Burger: burger topped with crumbled bleu cheese, marinated red onions and tomatoes served on a croissant

Pepperoni Pizza Burger: Grilled burger covered with pepperoni, Mozzarella cheese and pizza sauce

Reuben Burger Melt: grilled beef patty topped with sauerkraut, Swiss cheese and Thousand Island dressing on grilled rye

Brocco Burger: ground beef patty dressed with a blend of melted cheddar and cooked broccoli

Veg-Head Burger: lean ground beef piled with cucumber slices, tomatoes, sprouts, creamy dill dressing served on sundried tomato bread

6 7

Barbecue Burger: ground beef grilled with a tangy barbecue sauce & hot peppers

25 26

Aloha Burger: ground beef, teriyaki sauce, grilled pineapple, lettuce, onion, tomato and Swiss cheese on a wheat bun

Bleu Moon Burger: grilled burger topped with bleu cheese, sautéed mushrooms, lettuce & tomato, served on an onion bun

burger adorned with walnuts, Gruyere cheese and garlic mustard mayo on a French roll

9 10

Cowboy Burger: a flavorful beef patty with grilled mushrooms, grilled onion, bacon and Monterey Jack cheese

28 29

Shrimpy Burger: mini grilled burgers topped with cream cheese, cocktail sauce and chopped shrimp

Tough Texan Burger: ground beef seasoned with hot sauce and dried red peppers, smothered with pepper jack cheese and barbeque sauce, served on thick Texas toast

Bleu Burger: ground beef covered with caramelized onions and bleu cheese on a kaiser roll

12 13 14

Prime Caesar Burger: Romaine lettuce & parmesan cheese covering a grilled hamburger on garlic bread

31 32 33

Philly Burger: burger topped with sautéed onions, garlic, green peppers and provolone cheese on a toasted bun

Sunnyside Burger: a lean ground beef patty paired with a fried egg, cole slaw and fries

Pita Pizza Burger: ground beef patty grilled, covered with an herb seasoned tomato sauce and melted Italian cheeses served on a pita loaf

BBQ Chipotle Burger: barbecue-seasoned ground beef, Verde Burger: grilled ground beef mixed with seasoned garlic, topped with piquant Italian Verde sauce made with parsley, onions and capers

Double Cheeseburger: ground beef, tomato, pickle, red onion, white and yellow cheddar cheeses (or any combo of two cheeses)

Cheeseburger in Paradise: beef patty lightly dressed with melted brick cheese, a grilled pineapple slice and shredded coconut

Cordon Bleu Burger: ground beef patty beneath a layer of sliced ham, Swiss cheese and Dijon mustard Burger Al Forno: ground beef seasoned with robust Italian seasonings, fresh garlic & rosemary, with a golden Parmesan crust

Athens Burger: burger topped with tzatziki sauce, feta cheese, cucumber, tomato and hummus on 7 grain bun

Garlic Burger: minced garlic mixed into ground beef with Worcestershire sauce, grilled and topped with provolone cheese, lettuce & tomato

Caesar Burger: ground beef seasoned with garlic & black pepper on a crusty roll accented with Caesar dressing, romaine lettuce and avocado slices

Stack Burger: ground beef, provolone cheese, lettuce, tomato, sautéed mushrooms, stacked with fried onion strings

17 18 19

Onion Burger: grilled ground beef seasoned with dried onion soup mix and blanketed with grilled onions

36 37 38

Green Chili Cheeseburger: ground beef, roasted green Chipotle, Guac & Cheddar Burger: grilled burger, chipotle sauce, cheddar cheese, guacamole and fried onions

and parmesan cheese, topped with sautéed onion Baja Burger: Pepper jack cheese, guacamole, lettuce tomato, onion, spicy chipotle mayo and fresh jalapeños Patriot Burger: A mixture of ground beef, bleu cheese crumbles, chopped onion, and ketchup. Grilled and topped with lettuce and tomato

Make more profit by upselling your burgers 19

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Every effort and care was made in the production of this magazine to ensure that the information included here is true and accurate. Any editorial errors or omissions may be corrected in a future printing.

7/18/14 4:56 PM