Dish! - 2017 Issue 4 by Martin Bros.

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2017 Issue Four | April | martinbros.com

Perfect Pairings P2

Mixed Drink Ideas P6

Cinco de Mayo Recipes P9

Ribeye Three Ways P 11

#MBNewItems

NE W !

Big City Reds® Skinless Beef Hot Dog Italian Sausage – Fully Cooked

4x1 (938980)

4x1 (938960)

Skinless Italian Sausage – Fully Cooked Skinless Polish Sausage

5x1 (939120)

4x1 (939000)

Skinless Smoked Bratwurst

4x1 (939010)

Skinless Cheddar Bratwurst

5x1 (938990)

Skinless Jalapeño Nacho Cheddar Bratwurst

5x1 (939020)

Packed with flavor and quality in-every bite, taste the difference of Sheboygan Sausage! Martin# 938970 938960 939000 939010 939020 939120 938990

MANU # 84017 83811 81570 83872 83858 83818 83891

Description Fully Cooked Cheddar Cocktail Smokies Fully Cooked 4:1 Fully Cooked 6” Natural Casing Italian Link 4:1 Fully Cooked 7” Skinless Polish Sausage 4:1 Fully Cooked Smoked Bratwurst 5:1 Fully Cooked 6” Jalapeno Nacho Cheddar Bratwurst Fully Cooked Skinless Italian Sausage 5:1 Fully Cooked 6” Cheddar Bratwurst

Pack Size 4 / 2.5 lb. 2 / 5 lb. 4 / 2.5 lb. 4 / 2.5 lb. 4 / 2.5 lb. 4 / 2.5 lb. 4 / 2.5 lb. PH: 1-800-759-5275 www.SheboyganSausage.com www.AmericanFoodsGroup.com

American Foods Group, LLC Green Bay, WI 54301

Campbell’s Reserve Basil Chicken Chili with Beans (966330)

Dianne’s Lemon Italian Cream Cake

Riverside Jalapeño Monterey Jack Mozzarella Wraps (906838)

Riverside Festival Style Buttermilk Battered White Cheddar Cheese Curds (906828)

Eli’s Apple Mini Pie

Eli’s Carrot Cake

(966340)

(966350)

(982030)

Farmland Carando® Abruzzese Italian Style Meatballs (939040)

The Original Cakerie White Chocolate Raspberry Cream Cake (939060)

R E BAT

The Original Cakerie Super Size Strawberry Shortcake (939070)

Ventura Smokehouse 220® Chipotle Honey Barbecue Sauce (632080)

The Original Cakerie Super Size Lemons & Cream Shortcake (939080)

Ventura Smokehouse 220® Smoked Black Pepper Barbecue (632090)

#MBMustHaves PAGE 2

PAGE 3

Farmland Silver Medal Extra Tender Center Cut Bone-In Pork Chops – 6 oz (918960)

Wayne Farms Platinum Harvest® Chicken Breast – 6 oz (977470)

PAGE 6

Lyons Maui® Peach Fruit Blend (730598)

E R E BAT

Tyson Fast Finish® Center Cut Chicken Thighs (938800)

PAGE 5

PAGE 6

Ajinomoto Windsor Bernardi® Square Cheese Ravioli (941230)

Lyons Maui® Strawberry Fruit Blend

R E BAT

PAGE 9

(730608)

R E BAT

Wayne Farms Platinum Harvest® Breaded Chicken Tenders (978140)

PAGE 11

Hillshire Farm Choice Lip-On Beef Ribeye – Fully Cooked (910600)

EXECUTIVE VICE PRESIDENT Diane Chandler

MEDICAL SUPPLIES SPECIALIST Becky Miller

DIRECTOR OF MERCHANDISING Jennifer Meinders

EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller

MARTIN BROS. DISTRIBUTING

MARKETING MANAGER Angie Dark

Turn the page to start finding some “berry” perfect pairings for your menu this spring, summer and all year long! We have ideas for the perfect seasonings, toppings and stuffings for meat. Don’t miss our recipe for the perfect sauce for pasta. And…there are three perfect drink ideas to complement your menu this sunny season! Enjoy all of these things…and much more this issue!

VENDOR MARKETING COORDINATOR Krystle Kettman

Krystle Kettman MANAGING EDITOR kkettman@martinbros.com

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith GRAPHIC DESIGNERS Jeff Sadler, Bill Pendry Rob Swiatly, C. Allyn Slack

CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Natalea Koehn, Vince Barkhoff

PHOTOGRAPHY Rob Swiatly

DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin

VIDEOGRAPHY C. Allyn Slack INTERACTIVE DESIGN SPECIALIST Bill Pendry

C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS

HOT DISH!

Perfect Pairings

Specials, Rebates, Recipes & Tips

Cinco de Mayo Recipes

EQUIPMENT & SUPPLIES

ONE INGREDIENT THREE WAYS

SENIOR LIVING

4 Tips for Evaluating Your Equipment

Hillshire Farm Ribeye

Mixed Drink Ideas

Ribeye Three Ways

Taste Bud Travels

Traveling with Taste Buds Implementing Religious Diets

Religious Diets

CULINARY CONCEPTS

Perfect Pairings Brown Sugar Bourbon

Pork Chops

Wild Berry Salsa

SILVER MEDAL EXTRA TENDER CENTER CUT BONE-IN PORK CHOPS (918960 – 24/6 OZ) GRILL MATES® BROWN SUGAR BOURBON SEASONING (470051 – 1/27 OZ)

BROWN SUGAR BOURBON PORK CHOPS 2 each

As needed

Farmland Silver Medal Extra Tender Center Cut Bone-In Pork Chops – 6 oz (918960) McCormick Grill Mates® Brown Sugar Bourbon Seasoning (470051)

WILD BERRY SALSA YIELD | 4 2 cups

1 Tbsp 2 Tbsp 3 Tbsp

Wholesale Berries Strawberries (377618) Blueberries (375250) Raspberries (377230) Blackberries (377240) C.H. Robinson Cilantro (360490) Mott’s ReaLime Lime Juice (733100) Sugar

PREP | 1.Rinse and prep berries. Slice larger berries. Toss with remaining salsa ingredients. Let sit for an hour. 2. Season and grill pork chops to 145°F. 3. Top pork chops with salsa before serving. 4. Serve with two sides. *Potential profits are based on average prices and serving sizes.

COST $4.72 SELL AT $14.99

POTENTIAL PROFIT* $10.27 2

CULINARY CONCEPTS

SPINACH DILL CHICKEN YIELD | 12 12 each As needed As needed 24 oz 12 oz 4 oz 1 Tbsp 1 tsp

Wayne Farms Platinum Harvest® Chicken Breast – 6 oz (977470) Salt Pepper Heinz Cream of Chicken Condensed Soup (510038) Kemps Sour Cream (900540) Bix Spinach (361170), chopped McCormick Dill Weed (472301) McCormick Lawry’s® Seasoned Salt (502071)

PREP | 1. Salt and pepper chicken breast. Grill to 165°F. 2. Mix remaining ingredients together to create sauce. 3. Place grilled chicken breast in pan. Top with sauce. Bake at 375°F until heated through, approximately 15-20 minutes. 4. Plate and serve. *Potential profits are based on average prices and serving sizes.

COST $1.40 SELL AT $9.99

POTENTIAL PROFIT* $8.59

PLATINUM HARVEST® CHICKEN BREAST (977470 – 27/6 OZ)

2017 ISSUE FOUR

CULINARY CONCEPTS

Tomato Artichoke Stuffing

Chicken

GOLD LABEL SUN-DRIED TOMATO PESTO SAUCE (953720 – 8/2 LB) FLAV-R-PAC® ROASTED REDSKIN POTATOES WITH ROSEMARY SEASONINGS (909630 – 6/2.5 LB)

TOMATO ARTICHOKE STUFFED CHICKEN WITH REDSKIN POTATOES & BROCCOLI 1 each 3 oz 2 each 1 oz 2 each 1-1/2 oz

FLAV-R-PAC® BROCCOLI FLORETS (962190 – 12/2 LB)

5 oz

GRILL MATES® VEGETABLE SEASONING (470201 – 1/20 OZ)

4 oz As needed

Wayne Farms Platinum Harvest® Chicken Breast – 6 oz (977470) Roland Quartered Artichoke Hearts (601340) Bix Tomato Slices (348109), cut in half Shredded Mozzarella Cheese Bix Basil (391000), leaves, chiffonade Custom Culinary Gold Label SunDried Tomato Pesto Sauce (953720), heated Norpac Flav-R-Pac® Roasted Redskin Potatoes with Rosemary Seasonings (909630) Norpac Flav-R-Pac® Broccoli Florets (962190) McCormick Grill Mates® Vegetable Seasoning (470201)

PREP | 1. Lightly pound out chicken. Fill with 1 oz artichokes, tomatoes, mozzarella and basil, folding chicken over and sealing with toothpicks or twine. Bake at 375°F until chicken is 165°F, approximately 20 minutes. 2. Sauté remaining artichokes. Serve under chicken. Top with pesto sauce. 3. Fry potatoes. Plate. 4. Steam broccoli. Finish with seasoning. Plate. *Potential profits are based on average prices and serving sizes.

COST $3.36 SELL ATCOST $11.99$3.73 SELL AT $10.99 POTENTIAL

PROFIT* POTENTIAL $8.63 PROFIT* $7.26

CULINARY CONCEPTS

CHEESE RAVIOLI WITH BASIL CREAM SAUCE 6 oz

1/2 cup

Ajinomoto Windsor Bernardi® Square Cheese Ravioli (941230), cooked Roland Pomace Olive Oil (620390) Monterey Thick Sliced Mushrooms (360940) Farmland Gold Medal Single Slice Apple Cider Bacon – 18/22 (914040), cooked, cut Wholesale Cauliflower (360362), chopped Bix Spinach (361170) Anchor Chef’s Heavy Cream (929770) Custom Culinary Master’s Touch® Roasted Garlic Flavor Concentrate (500041) Wholesale Cherry Tomatoes (362125),

2-3 each 1 oz

halved Bix Basil (391000), leaves, chiffonade Shredded Parmesan Cheese

2 oz 2-3 oz 2 each

2 oz 1 oz 4 oz 1/4 tsp

Basil Cream Sauce

Pasta

SEE HOW TO MAKE THIS RECIPE!

VIEW OUR NEW, QUICK AND FUN STEP-BY-STEP VIDE YOUTUBE.COM/MARTINBROSDIST

PREP | 1. In a large sauté pan over medium heat, heat olive oil. Add mushrooms, bacon, cauliflower and spinach. Continue to cook for another minute. Add ravioli, cream and garlic flavor concentrate. Add tomatoes and basil. Continue to cook until heated. 3. Plate, finishing with parmesan cheese. 4. Serve with garlic bread and a tossed salad. *Potential profits are based on average prices and serving sizes.

BERNARDI® SQUARE CHEESE RAVIOLI (941230 – 2/5 LB)

R E BAT

COST $4.42 SELL AT $14.99

POTENTIAL PROFIT* $10.37

Serve It To Go!

2017 ISSUE FOUR

Mixed Drinks STRAWBERRY MANGO DAIQUIRI 3 oz 3 oz 1-1/2 oz

Lyons Maui速 Strawberry Fruit Blend (730608) Lyons Maui速 Mango Fruit Blend (730568) Dark Rum

PREP | 1. Wet the rim of a glass with lime juice and dip in sugar to sugar the rim. 2. In a blender, pour mango fruit blend and half the rum. Add ice just to cover the liquid. Blend until ice is crushed and blended. Pour into sugared-rim glass.

STRAWBERRY BASIL MARGARITA 3 oz 2 oz 2 each

PEACH BELLINI 4 oz

Lyons Maui速 Strawberry Fruit Blend (730608) Tequila Bix Basil (391000), leaves

PREP | 1. Wet the rim of a glass with lime juice and dip in sugar to sugar the rim.

5 oz

Lyons Maui速 Peach Fruit Blend (730598) Champagne or Sparkling White Wine, chilled

PREP | 1. Pour champagne or wine into a glass.

2. Combine fruit blend, tequila and basil leaves in a blender. Add ice just to cover the liquid. Blend until ice is crushed and blended. Pour into sugared-rim glass.

2. Add fruit blend. 3. Stir. 4. Serve with a slice of peach.

3. Garnish with a basil leaf and slice of lime.

3. Next, pour strawberry fruit blend and remaining rum in the blender. Add ice just to cover the liquid. Blend until ice is crushed and blended. Top mango mixture in the glass with the strawberry mixture. 4. Garnish with fresh strawberries and mango pieces.

COST $2.12 SELL AT $7.99 COST $1.90 SELL AT $7.99

POTENTIAL PROFIT* $6.09

COST $1.52 SELL AT $6.99

POTENTIAL PROFIT* $5.87

POTENTIAL PROFIT* $5.47 *Potential profits are based on average prices and serving sizes.

SPECIALS, REBATES, RECIPES & TIPS Pricing valid through April 30, 2017.

APRIL SPECIALS

Black Oak™ Pit Ham (915110 – 2/15-16 lb)

Ultimate Burger – 3x1

Fresh Marinated Chicken – 8 Piece

$2.35/lb

Backyard Bratwurst – Fully Cooked with Grill Marks – 5x1

(913700 – 1/10 lb)

$32.99

(933110 – 12/3 lb ave)

$50.43

(919710 – 2/5 lb)

$38.99

NEW ITEM SPECIALS Carando® Abruzzese Italian Style Meatballs

Marie’s® Creamy Caesar Dressing

$34.99

$28.59

(939040 – 12/16 oz)

NEW FLAVORS SMOKEHOUSE 220 ® BARBECUE SAUCES

(632100 – 2/1 gal)

Chipotle Honey (632080 – 2/1 gal)

$24.59

Big City Reds® Skinless Beef Hot Dog – 4x1

Oreo Wafers – 3 in

$41.99

$67.99

Smoked Black Pepper (632090 – 2/1 gal)

(411260 – 1/23 lb)

$24.59

San Francisco Sourdough Bread Dough

Ciabatta Breadsticks

Sliced Whole Grain Cinnamon Raisin Bagels

$34.99

$18.99

$27.99

(938980 – 4/2.5 lb)

CLOSEOUT SPECIALS (986230 – 24/18.5 oz)

(995210 – 8/12 ct)

(952790 – 72/2 oz)

Ardmore Farms® Apple Juice – K Pak®

Lamb’s Seasoned® Ranch Thin Cut Fries

Moore’s® Gourmet Breaded Onion Rings – 3/8 in

$15.99

$35.99

$46.99

(306760 – 96/4 oz)

(962930 – 6/5 lb)

(961288 – 9/2 lb)

DaVinci Gourmet ® Sweet & Sour Mixer

Diet Turbo Energy Drink – Bag in Box

$52.99

$56.99

(722820 – 12/24 oz)

(776990 – 1/1 gal)

HOT DISH!

REBATES

FREE CASE REBATES FREE CASE!

FREE CASE!

BOGO!

Cattlemen’s® Kentucky Bourbon BBQ Sauce (90633553)

Frank’s RedHot ® Stingin’ Honey Garlic™ Sauce (561920)

Boneless BBQ Pork Rib (939090)

Offer valid through 12/31/2017.

Offer valid through 6/30/2017.

Smokehouse 220 ® New Barbecue Sauces (632080, 632090)

FREE CASE!

BOGO!

Premium Blend Barbecue Sauce (561930)

Offer valid through 12/31/2017.

Macaroni & Cheese

Spring Savings Rebate

Meatless Options Rebate

Offer valid through 12/31/2017.

Offer valid through 6/15/2017.

Offer valid through 4/30/2017.

Offer valid through 6/30/2017.

Offer valid through 4/30/2017.

BOGO!

Dynamic Duo Jumbo Buttermilk Shrimp (938780) & Twisted Calamari (938770)

Premium Beverage Syrups

Posada® Cinco de Mayo Items

Offer valid through 6/30/2017.

Offer valid through 12/31/2017.

(772020, 772030, 772040)

UP TO $300!

UP TO $450!

$5/CASE!

Infused Rice Rebate

Performance Sauces Rebate

Carando® Italian Sausage Rebate

(946020, 950690, 963600)

UP TO $250!

$5/CASE!

Offer valid through 4/30/2017.

Breakfast Rebate

Offer valid through 6/30/2017.

Offer valid through 5/14/2017.

Offer valid through 4/23/2017.

Wing Dings® & Wing Zings® Rebate

UP TO 50¢/LB!

UP TO $800!

$5/CASE!

UP TO $1500!

$10/CASE!

Prime Rib Rebate

Offer valid through 4/29/2017.

V8® Vegetable Juice Rebate Offer valid through 4/30/2017.

Branded Chocolate Rebate

Chef’s Cream Rebate

Offer valid through 5/13/2017.

Biscuit Rebate

Offer valid through 4/30/2017.

$10/CASE!

UP TO $7/CASE!

UP TO $1000!

$5/CASE!

New Products & Core Great Savings Rebates

La Brea Bakery® Telera Rolls (953130) Rebate

Cherrywood Smoked Glazing Flat Ham (926270) Rebate Offer valid through 5/14/2017.

Toppings, Syrups & Vegetables, Fruit Toppings & Soups Rebates Sauces Rewards Rebate Offers valid through 4/30/2017.

Offer valid through 6/1/2017.

Offers valid through 4/30/2017.

Offer valid through 4/30/2017.

Offer valid through 6/30/2017.

Offer valid through 5/1/2017.

LENTEN REBATES UP TO $10/CASE!

UP TO $350!

UP TO $750!

Lent 2017 Rebate

Craveable Seafood Rebate

The Best Food From The Best Seas Rebate

Offer valid through 4/30/2017.

Offer valid through 5/31/2017.

Ask your Martin Bros. representative for more information.

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE

HOT DISH!

EGG & POTATO MEXICAN SKILLET 4 oz 4 oz 1 each 1 oz 2 oz 1-2 oz 2-3 each

Lamb Weston LW Private Reserve® Breakfast Cubes Potatoes (960790) Sunny Fresh Liquid Egg Product with Citric Acid ESL® (975098) Catallia Pressed Flour Tortilla – 6 in (949950) Shredded Cheese ConAgra Rosarita® Green Chile Tomato Salsa (561190) Simplot Harvest Fresh Avocados™ Western Guacamole (963740) Tyson Fast Finish® Center Cut Chicken Thighs (938800), prepared

Fry potatoes. Scramble eggs. Cut tortilla into sixths and fry into chips. Toss together fried potatoes and scrambled eggs; pour onto a serving dish; top with cheese; melt. Finish with fried tortilla chips, salsa and guacamole. Top with prepared chicken thighs. Garnish as desired.

COST $3.43 SELL AT $8.99

POTENTIAL PROFIT* $5.56

*Potential profits are based on average prices and serving sizes.

CHICKEN STRIP NACHOS 4 each Wayne Farms Platinum Harvest® Breaded Chicken Tenders (978140) 8 oz AdvancePierre Shorty’s™ Chili with Beans (946371) 1 oz Shredded Cheese 2 oz Simplot Harvest Fresh Avocados™ Western Guacamole (963740) 2 oz Capital City Tomato (362012), diced

COST $3.98 SELL AT $9.99

POTENTIAL PROFIT* $6.01

Cook chicken tenders as directed; cut in half. Heat chili. Start with plating heated chili. Arrange cut chicken tenders around plated chili. Top with cheese and melt. Top with guacamole and diced tomatoes. Garnish as desired. *Potential profits are based on average prices and serving sizes.

Discover the Martin Bros. difference! www.martinbros.com

EQUI PM ENTA N D SUPPL I ES

4 Tips for Evaluating Your Equipment At least once a year, it’s a good idea to look at the equipment that you have in your establishment and decide whether or not it might be time to purchase a replacement or make an upgrade.

Natalea Koehn Martin Bros. Equipment & Supplies and Disposables Category Marketing Manager

Here are some things to consider when evaluating your equipment: 1. SAFETY

First of all, make sure that your equipment is still safe to use. Look for signs of wear and tear. Make sure your employees know that if there is an issue with how a piece of equipment is functioning, they need to let you know about it right away. The last thing you want is to have one of your employees injured or encounter a building hazard due to a malfunctioning piece of equipment.

2. COST

If you have had to repair any equipment recently, was the cost worth it? What is your current equipment valued at, and what is the cost to buy new today? Are there any current specials or incentives that could make a new purchase worthwhile? What costs could you save – in labor, for example – by purchasing a newer equipment model?

3. OVERALL BENEFITS

4. NEEDS

How is your current equipment functioning compared to how it was when it was new? What are some of the benefits of newer models, and could those benefits help your establishment?

Have the needs of your establishment changed since some of your equipment was purchased? Could something you are doing differently now or plan to do differently in the near future benefit from a newer equipment model?

After answering all of these questions, you should have a better idea of whether or not a new purchase might make sense and be able to start the purchase process, if necessary.

Spring Multipack® Placemats (803312 – 3/334 ct)

10 in x 14 in, 3 designs per case

Kraft Folded Takeout Box – 7-3/4 in x 5-1/2 in x 3-1/2 in (096172 – 4/40 ct)

• #4 size recommended for lunches, full meals and poultry. • Leak- and grease-resistant.

Coldmaster ® CoolCheck Full Size Food Pan Summer Multipack® Placemats (803342 – 3/334 ct)

10 in x 14 in, 3 designs per case

• Strong enough to hold heavy foods, sauces and gravies. • Opens wide to allow easy access to food while closing tight with a tab closure to keep both hot and cold dishes fresh. • Poly-coated interior • Cut resistant • Microwave safe • Recyclable 10

(266527 – 1/6 in deep)

Coldmaster ® CoolCheck Sixth Size Food Pan (266527 – 1/6 in deep)

• Charged pans hold food temperatures at or below the SERVSAFE ® guidelines of 40°F for 8 hours. • Patent-pending, color-changing technology allows you to quickly see when temperatures are no longer safe. • Eliminates the inconvenience and mess of ice.

Spring and Summer Seasonal Occasions Placemats (805008 – 8/125 ct)

9 3/4 in x 14 in, 8 designs per case

• Reduces potential of bacteria. • Save time and labor by placing food directly into pans. • Great for back-of-the-house condiments and food prepping or front-of-thehouse buffet service and catering. • Dishwasher safe.

ONE THREE ingredient

PRIME RIB 12 OZ

ways

Hillshire Farm Choice Lip-On Beef Ribeye – Fully Cooked (910600)

PREP | Heat/cook ribeye to desired doneness from rare.

R E BAT

CHOICE LIP-ON BEEF RIBEYE Fully Cooked (910600) Seasoned and slow roasted to a perfect rare doneness every time. Surface fat trimmed to 1/4 inch and size and shape of roast make it easy to slice in uniform portions to maximize yield.

COST $10.78 SELL AT $25.99

POTENTIAL PROFIT* $15.21

RED WINE MUSHROOMS YIELD | 4 1 lb 1/4 cup 2-3 oz 2 oz

Monterey Thick Sliced Mushrooms (360940) Wholesale Shallots (360565), diced Dry Red Wine Anchor Pure New Zealand Butter (929750)

PREP | In a sauté pan over medium heat, melt butter. Add mushrooms and shallots. Sauté until mushrooms start to soften. Add wine. Simmer until most of the wine is gone.

SIDES 4 oz

As needed 1 each

Norpac Flav-R-Pac® Grande Classics® Nantucket Island Blend Gourmet Vegetables (963020) McCormick Grill Mates® Vegetable Seasoning (470201) Lamb Weston Lamb’s Supreme® Triple Cheese Twice Baked Potato (960338)

PREP | Steam vegetables until desired tenderness; season. Cook potato as directed. *Potential profits are based on average prices and serving sizes.

red wine mushrooms

THIS MONTH

Ribeye & Carving stations

with Martin Bros. Culinary Manager, Doug Voss, and Martin Bros. Marketing Senior Editor, Krystle Kettman

MARTINBROS.COM/PODCAST or Search for Dish!Exclusive on iTunes

New Podcasts Monthly

1 I N G R E D I E N T • 3 WAYS

rosemary garlic butter

PRIME RIB 12 oz

Hillshire Farm Choice Lip-On Beef Ribeye – Fully Cooked (910600)

PREP | Heat/cook ribeye to desired doneness from rare.

ROSEMARY GARLIC BUTTER YIELD | 6 8 oz 1 Tbsp 2 Tbsp

Anchor Pure New Zealand Butter (929750) McCormick Rosemary Leaves (472631) Wholesale Minced Garlic (391020)

PREP | Crush rosemary and mix together with butter and garlic. Adjust flavor with salt and pepper if needed. Lay out a piece of plastic wrap, pour butter mixture onto plastic and roll into a tube approximately 1 to 1-1/2 inches round. Chill in cooler for at least one hour.

RED POTATOES & VEGETABLES 8 oz

Norpac Flav-R-Pac® Seasoned Roasted Redskins & Vegetables (909650)

PREP | Heat as directed. 12

COST $9.46 SELL AT $25.99

POTENTIAL PROFIT* $16.53 *Potential profits are based on average prices and serving sizes.

1 I N G R E D I E N T • 3 WAYS

PRIME RIB 12 oz

Hillshire Farm Choice Lip-On Beef Ribeye – Fully Cooked (910600)

PREP | Heat/cook ribeye to desired doneness from rare.

BACON ONION WHISKEY CREAM SAUCE YIELD | 4 1 cup 1 oz 4 oz

Custom Culinary Gold Label Bacon Onion Marmalade (953730) Whiskey Anchor Cooking Cream (929780)

PREP | Place marmalade in a sauté pan over medium heat. Heat to a simmer. Add whiskey. Continue to cook for 2-3 minutes. Add cream. Continue to cook until sauce is hot and all ingredients are blended together.

SIDES 6 oz 4 oz As needed As needed

Nestle Stouffer’s® Traditional Macaroni & Cheese (940560) Norpac Flav-R-Pac® Premium Extra Fine Green Beans (961740) Roland Pomace Olive Oil (620390) McCormick Grill Mates® Vegetable Seasoning (470201)

COST $10.26 SELL AT $26.99

POTENTIAL PROFIT* $16.73

bacon onion whiskey cream sauCe

PREP | Heat macaroni and cheese as directed. Sauté green beans with olive oil; season.

Bonus!

sundried tomato pesto COST $10.11 SELL AT $25.99

POTENTIAL PROFIT* $15.83

Find this Prime Rib with Sundried Tomato Pesto recipe and more at: martinbros.com/recipes *Potential profits are based on average prices and serving sizes.

2017 ISSUE FOUR

SENIOR LIVING

TRAVELING WITH TASTE BUDS Renee Greiner, RDN, LD Martin Bros. Dietitian, Menu Systems Support & Advisor

ne of the best parts of traveling is finding great regional cuisine. But, what if you can’t travel? The next best thing is to bring the cuisine and the ambiance of the region to you, of course! This is especially true for senior living communities. Many residents probably wish they could travel but are no longer able to. So, why not bring different cuisines and cultures to them…allowing them to “travel” using their taste buds? Martin Bros.’ menu templates and Theme Meal Magic resource can complement many different cuisines and is a great place to start planning a menu that can extend into a fun themed event complete with complementary décor and activities! You can find these customer resources at www.martinsmart.com. Another great place to start is by surveying residents. Ask them where they liked to travel, where they have always wanted to visit and to provide details about their family heritage. Invite them to bring in favorite recipes or menu ideas from those areas. Engaging residents in this activity could provide a new signature dish for your menu for years to come. It’s also a great way to bring back fond memories for residents while creating fun, new memories for everyone!

Specially-themed, regional cuisine-based events can be beneficial by: • Helping residents remember places they loved to travel to. • Allowing residents to take a “virtual tour” of a region they have always wanted to visit. • Breaking the monotony of routine and everyday life. • Boosting morale among residents and staff. • Involving residents, staff and families in the fun of planning, decorating and celebrating a fun event. 14

SENIOR LIVING

CARIBBEAN

HAWAII

Caribbean Jerk Pork

Sweet Hawaiian Chicken

(Pork Recipe 18841) Serves: 48 10 lb + 3-3/4 oz

Farmland Pork Loin (928410) 1/4 cup + 2-1/3 Tbsp McCormick Caribbean Jerk Seasoning (473201) 1/2 cup Lemon or Orange Juice

Combine lemon or orange juice and seasoning. Pour over pork and marinate for several hours. Place in roasting pan. Roast at 325°F approximately 18 minutes per pound or until cooked to temperature. Refrigerate for 1 hour to cool before slicing.

GREECE

Greek Roasted Chicken (Poultry Recipe 17559) Serves: 48 48 each

Tyson Chicken Breasts – 3 oz (979370) 1 qt Lemon Juice 2 cups Olive Oil 2 cups Red Wine Vinegar 1/2 cup Sugar 1 Tbsp + 1 tsp Thyme 1 Tbsp + 1 tsp Oregano 2 Tbsp Granulated Garlic 2 tsp Black Pepper 1 qt Crumbled Feta Cheese

Whisk together lemon juice, olive oil, red wine vinegar and sugar. Place chicken breasts on baking pans in single layers, and brush sauce over top. Combine thyme, oregano, granulated garlic and black pepper, and sprinkle mixture over top. Cover and bake at 350°F for 35-50 minutes or until cooked to temperature. Sprinkle crumbled feta cheese over top.

Korean BBQ Chicken (Poultry Recipe 16078) Serves: 48 Sugar Soy Sauce Water Onion Powder Ground Ginger Lemon Juice (optional) Chili Sauce (optional) Wayne Farms Platinum Harvest ® Chicken Breasts – 4 oz (977450)

1-1/2 gal 1-1/2 cup 3/4 cup 1/4 cup 48 each

Crushed Pineapple, drained Brown Sugar Soy Sauce Garlic Powder Wayne Farms Platinum Harvest® Chicken Breasts – 4 oz (977450)

Whisk together drained crushed pineapple, brown sugar, soy sauce and garlic powder. Place chicken breasts on baking pans in single layers, and pour sauce over top. Cover and bake at 350°F for 30 minutes or until cooked to temperature.

LATIN AMERICA Honey Lime Pork with Citrus Salsa

(Pork Recipe 439) Serves: 48

Pork

12 lb 2 Tbsp As needed

KOREA 1 cup 1 cup 8 oz 1 tsp 1 tsp 1 Tbsp 1 Tbsp + 1 tsp 48 each

(Poultry Recipe 828) Serves: 48

One day before service: Whisk together sugar, soy sauce, water, onion powder and ground ginger. Bring to a boil. Reduce heat to low, simmer for five minutes then cool. Whisk in optional lemon juice and optional chili sauce. Marinate chicken breasts in this mixture overnight (or at least for 4 hours). On day of service, remove chicken breasts from marinade and place on baking pans in single layers. Immediately discard any leftover marinade. Bake at 350°F for 30 minutes or until cooked to temperature, covering after 15 minutes to retain moisture.

Farmland Pork Loin (928410) Olive Oil Honey Lime Glaze(see recipe)

Pre-heat grill for medium heat (350-450°F). Rub pork with olive oil. Grill pork, turning occasionally and brushing with mixture from one bowl of Honey Lime Glaze, for 20 minutes or until cooked to temperature. Transfer pork to steam table pans, tent with foil and let rest for about 10 minutes. Slice. Brush with thickened Honey Lime Glaze.

Honey Lime Glaze 1/4 cup + 2 Tbsp 1 qt 3 cups 1/8 cup + 1/2 Tbsp

Lime Zest Lime Juice Honey Kosher Salt

Whisk together lime zest, lime juice, honey and salt. Divide between two bowls. Use one bowl for glazing pork. Boil remaining glaze, stirring occasionally until thickened, about 5 minutes.

Salsa 12 each

MEDITERRANEAN Mediterranean Pork (Pork Recipe 17130) Serves: 48 7 lb + 8 oz 1/4 cup 1/4 cup 2-1/4 Tbsp 2-1/4 Tbsp 2-1/4 Tbsp

Farmland Pork Loin (928410), fully cooked Parsley Flakes Lemon Pepper Onion Powder Garlic Powder Sugar

Combine all ingredients except pork to create a rub. Rub pork before warming for service.

Lemons, cut in half horizontally, ends trimmed 1/2 cup Olive Oil 48 each Grapefruits, peeled, segmented 24 each Oranges, peeled, segmented 1/4 cup Thyme, chopped 3 cups Almonds, chopped 1/8 cup + 1/2 Tbsp Kosher Salt Grill lemons, turning occasionally until very soft, about 8 minutes; remove seeds and finely chop. In a bowl, combine olive oil, grapefruit segments, orange segments, chopped grilled lemon, chopped thyme, chopped almonds and salt.

2017 ISSUE FOUR

SENIOR LIVING

Implementing Religious Diets Katie Wulkow, RDN, LD Martin Bros. Menu Production Dietitian

The Centers for Medicare and Medicaid Services (CMS) has issued its final regulations for long-term care communities. One new change includes that “menus must reflect religious, cultural and ethnic needs of residents that are both safe and appetizing with allergies, intolerances and preferences being considered (ref 483.6(d)).” In accordance with these new regulations, there are many resources available to help plan a menu that will meet individual needs. The Simplified Diet Manual Twelfth Edition, for instance, includes diet information on two common religious diets, Halal and Kosher.

To provide some overview, here are four common religious diets and some of their basic guidelines:

Some tips for implementing a religious diet at your community include:

• Halal: No pork (or its byproducts), alcohol, carnivorous animals or birds of prey. Meat and poultry must be slaughtered according to Islamic law.

• Consult with your distributor representative and registered dietitian(s) to identify allowable products.

• Kosher: Separation of meat and dairy. (During preparation, separate pots/pans must be used. Can’t be used in a recipe together. Can’t be consumed in the same meal.) No pork or shellfish.

• Products can be incorporated into recipes and menus with help from registered dietitian(s).

• Mormon: Avoidance of caffeine and alcohol.

• Consider the need for separate cooking areas and equipment to meet dietary restrictions.

• Roman Catholic: Meat restricted on certain days.

DIETITIANPICK OF THE MONTH

Sensibly Authentic™ Reduced & Low Sodium Bases & Gravy Mixes “Cut the sodium but not the flavor with these reduced and low sodium bases and gravies, which are also gluten and MSG free. Use in place of regular broths and bases in your current recipes. I think you will enjoy the savory richness and not miss the salty taste at all!”

Master’s Touch® All Natural Reduced Sodium Chicken Base (500910 – 6/1 lb) • 100% Natural – no artificial colors or flavors • No Big 8 Allergens • Reduced Sodium – 25% less sodium • Gluten Free • No MSG Added • 0g Trans Fat Per Serving

Julie Halfpop, RDN, LD Martin Bros. Director of Nutrition Services

Gold Label Low Sodium Bases

PanRoast ® Low Sodium Gravy Mixes

• Low Sodium • Gluten Free • No MSG Added • 0g Trans Fat Per Serving

Beef (500021 – 1/1 lb; 501770 – 3/4 lb) Chicken (500011 – 1/1 lb ; 501760 – 3/4 lb)

Brown (504140 – 8/12 oz) Chicken Flavored (504150 – 8/12 oz)

Your Success IS OUR SUCCESS

CULINARY EXPERTISE | EDUCATIONAL RESOURCES | COST OPTIMIZATION | MENU & NUTRITIONAL GUIDANCE

For 77 years we have dedicated our business to helping customers grow their operations. Industry knowledge drives that success. We understand the challenges of the industry and work alongside our customers to provide long-term solutions.

Top 5 Senior Living Challenges As We See Them Today: Labor – Hiring and Maintaining Quality Staff A Government Mandated Five-Star Rating System Reimbursement Changes (Making it Difficult to Sustain Normal Operations) Constant Updates and Changes to Industry Regulations Resident Satisfaction/Census Maximization

The partnerships we establish from day one allow us to evaluate these challenges as they relate to each organization and to customize a program that will enhance dining operations, impact financial goals and improve clientele nutrition.

Spring into Spring Cleaning Surfs Up Powder Laundry Detergent (162188 – 1/50 lb) An economical laundry detergent formulated for institutional/top loading laundry machines.

Laundry Premium Detergent (162128 – 1/25 lb) A premium laundry detergent formulated for institutional/top loading laundry machines.

Liquid Laundry Stain Zapper (161668 – 6/1 qt) Enzyme formulation that effectively removes most organic grease, grime and oil stains from cottons and poly-blends.

Liquid Laundry Prespotter (161808 – 6/1 qt) Liquid, all-purpose laundry spot and stain remover used to pretreat stained laundry before washing.

R-T-U Citrus All Purpose Cleaner (170408 – 6/1 qt) Cleaner and degreaser for use in kitchens and housekeeping. Use on linoleum, vinyl, wood and painted surfaces. Use to clean glass and mirrors. Use as a laundry pre-spotter for collars, cuffs and stains.

Clinging G&O Cleaner

High Temp G&O Cleaner (170708 – 6/1 qt) A high temperature grill and oven cleaner that has a combination of surfactants and builders to release soils from all cooking surfaces.

Freezer/Cooler Floor Cleaner (190518 – 2/1 gal) Non-toxic, low temperature cleaner and defroster for cold surfaces down to -34°F.

(170448 – 6/1 qt)

Gel formula that effectively clings to vertical surfaces while removing baked-on grease from ovens, grills, hoods, fryers and stainless vents.

WEBINARS & EVENTS Our webinars and events are designed to educate customers of all segments. Please refer to the color-coded keys to see if they pertain to you.

Restaurant

Healthcare

C-Store

School

Nursing

WEBINARS

April 12

May 17

June 7

Disaster & Emergencies: Don’t Get Caught in the Danger Zone

Food Preparation Techniques: Building on the Basics

Menu Planning for Success

July 12

August 16

September 12

Dining with Dignity: Practical Approaches for People Living with Dementia

Understanding the “Its” on Your Cleaning Schedule

Process and Efficiency Improvement through the Lean Six Sigma Process

October 11

November 8

December 6

Diabetes: Moving Beyond the Sliding Scale

The Art of Spend Management

Food Code 2017 Update

EVENTS Ignite Your Success Foodservice Conference Apr

Branding Specialist Gerry O’Brion

Bettendorf, IA

Altoona, IA

One day to learn about new and emerging foodservice trends. One day to see how innovation and technology are playing a role in marketing to consumers. One day targeted at helping you meet the constant demands and pressures from an ever-changing foodservice landscape. Food Expo | 1:00 pm - 5:00 pm

ServSafe Courses

May

Learn how to minimize the risk of foodborne illness, comply with state codes, develop a workable cleaning schedule, lower costs and much more!

Keynote Speaker Gerry O’Brion | 5:30 pm - 8:00 pm

Apr

Iowa City, IA

Sept

Waterloo, IA

Most Martin Bros. webinars and events are FREE and can earn you CEUs.