Dish! - 2017 Issue 8 by Martin Bros.

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2017 Issue Eight | September | martinbros.com

Korean Rib Appetizer page 2

Bloody Mary Basil Soup page 4

Grilled Cheese & Pork Sandwich page 13

Gluten Free page 14

partner with Rich’s and

help beat partner with Rich’s and breast cancer help beat in a delicious way! breast cancer in a delicious way!

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of every case purchased of Rich’s Strawberry Lemonade Filled Cookie Dough and On Top® Pink Whipped Topping will be donated to Breast Cancer Research and Education.

Does Not Include • Artificial Colors • Artificial Flavors • High Fructose Corn Syrup

17 20

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EXECUTIVE VICE PRESIDENT Diane Chandler

MEDICAL SUPPLIES SPECIALIST Becky Miller

VICE PRESIDENT OF MERCHANDISING Jennifer Meinders

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

MARTIN BROS. DISTRIBUTING

MARKETING MANAGER Angie Dark

Fall is right around the corner! Is your menu ready for the change in seasons? Look inside this issue for some great new items and interesting ideas that will bring comfort food and flavor to the front and center of your establishment. We’re featuring several recipes for two local Iowa products that can add some punch to your menu – Madame Mary Original Bloody Mary Mix and Lola’s Fine Hot Sauce! And, you’ll find four ways to menu pork shoulder, information on the gluten-free trend and much more! Enjoy!

VENDOR MARKETING COORDINATOR Krystle Kettman

Krystle Kettman Managing Editor kkettman@martinbros.com

CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Natalea Koehn, Vince Barkhoff DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith GRAPHIC DESIGNERS Bill Pendry, Trent Phillips, Jeff Sadler, C. Allyn Slack, Rob Swiatly PHOTOGRAPHY Rob Swiatly VIDEOGRAPHY C. Allyn Slack INTERACTIVE DESIGN SPECIALIST Bill Pendry

C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace Potential profits are based on average prices and serving sizes. Martin Bros. reserves the right to correct all printing errors.

CULINARY CONCEPTS

HOT DISH!

Falling for Flavor featuring Bloody Mary 4 Ways

Fall Specials, Rebates & New Items

Bloody Mary: More Than Just A Drink

ONE INGREDIENT THREE WAYS

HEALTH & WELLNESS

SENIOR LIVING

SCHOOLS

Farmland Roasted & Seared Pork Shoulder

The Gluten-Free Trend

Pork Shoulder 3 (or 4) Ways

Caffeine As We Age

Pasta 101

Falling for Flavor

The Gluten-Free Trend

CULINARY CONCEPTS

Falling for Flavor Simple +1 Recipe HOMESTEAD VEGETABLE BEEF SOUP WITH CHEESE TORTELLINI

COST $1.71 SELL AT $4.29

POTENTIAL PROFIT $2.58

Chef Francisco Homestead Vegetable Beef Soup (946080)

+ Cheese Tortellini (938410)

COST $3.85 SELL AT $9.99

POTENTIAL

PROFIT $6.14

KOREAN RIB APPETIZER 3 each � Hormel Austin Blues® Pecanwood Smoked St. Louis Style Pork Ribs (928580) As needed � Sweet Baby Ray’s Korean Barbecue & Wing Sauce (562150) Asian Cabbage (see recipe) As needed � C.H. Robinson Green Onions (361010), sliced

ASIAN CABBAGE 5 lb � C.H. Robinson Shredded Cabbage Mix (380260) 1 qt � Ken’s Sesame Oriental Dressing (358580) PREP | Mix cabbage and dressing; set aside. Grill ribs, glazing with sauce and cooking until feels tacky. Serve glazed ribs over a bed of Asian Cabbage. Garnish with green onions. 2

Visit us at martinbros.com

CULINARY CONCEPTS

COST $5.40 SELL AT $14.00

POTENTIAL

PROFIT $8.60

ULTIMATE STEAK SANDWICH 1 each � Steak made from Greater Omaha 1920 Upper 2/3 Choice Angus Beef Chuck Rib Eye End (312320) As needed � Salt As needed � Pepper 2 each � Land O’Lakes Readi-Pac® Monterey Jack Cheese Slices with Jalapeño Peppers (900010) 2 each � Rotella’s Sour Dough Reuben Bread Slices (986540) As needed � Ken’s Basil Pesto Mayonnaise Dressing (562110)

As needed � Roland Pomace Olive Oil (620390) 1/4 cup � Monterey Thick Sliced Mushrooms (360940) 1/4 cup � Capital City Medium Yellow Onion (361077), strips 1 each � C.H. Robinson Green Leaf Lettuce Fillet (360670) 2 each � Bix Tomato Slices (348109) 3 oz � Tampa Maid Harvest Creations® Dipt’n Dusted® Pickle Fries (939790), prepared

PREP 1. Salt and pepper steak as desired. Grill to preferred temperature. Top with cheese slices to melt. 2. Brush bread slices with mayo. Grill mayo sides. 3. In a pan, heat olive oil. Sauté mushrooms and onion. 4. Build sandwich with lettuce, tomato and cheesy steak topped with sautéed mushrooms and onion. 5. Serve with a side of pickle fries.

THIS MONTH

ALL ABOUT Fall! with Martin Bros. Corporate Chef & Operations Consultant, Scott Fadden, and Martin Bros. Marketing Senior Editor, Krystle Kettman

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

New Podcasts Monthly 2017 Issue Eight

CULINARY CONCEPTS

VERY HAPPY HOUR BLOODY MARY with TAMPA MAID HARVEST CREATIONS® DIPT’N DUSTED® PICKLE FRIES

NEW | LOCAL BLOODY MARY MIX

(939790)

FROM TEMPLETON, IOWA (575700 – 6/64 oz)

ALSO AVAILABLE SPICY! (575710 – 6/64 oz)

Bloody Mary 4 Ways This Soup is Amazing! BLOODY MARY BASIL SOUP

3 cups � Madame Mary Original Bloody Mary Mix (575700) 1 qt � Custom Culinary Gold Label Savory Roasted® Chicken Base (500850), prepared To taste � McCormick Lawry’s® Pepper Supreme® (473101) 1/2 cup � Bix Basil (391000), chopped 20 oz � Anchor Chef’s Heavy Cream (929770) 2 oz � Vodka; optional As needed � Roland Pomace Olive Oil (620390) 1 cup � Capital City Medium Yellow Onion (361077), diced 1 cup � Wholesale Celery (360445), diced 1 cup � C.H. Robinson Medium Carrot (360280), diced 24 each � Aqua Star White Tail-On Peeled & Deveined Shrimp – 16-20 ct (928340) As needed � McCormick Cajun Seasoning (472781) As needed � Shullsburg Italia™ Shredded Parmesan Cheese (900190) PREP | 1. In a stock pot, heat olive oil. Sauté onion, celery and carrot. Add chicken base, bloody mary mix, pepper supreme and vodka. Bring to a simmer. Add basil. With an immersion blender or using a processor, blend until smooth. Add cream. 2. Skewer three shrimp per serving, season with Cajun seasoning and pan fry until cooked. 3. Top soup with shrimp skewer and garnish with shredded Parmesan cheese.

COST $3.15 SELL AT $8.99

POTENTIAL

PROFIT $5.84

SEE HOW TO MAKE THIS RECIPE!

VIEW THE QUICK AND FUN STEP-BY-STEP VIDEO YOUTUBE.COM/MARTINBROSDIST

Visit us at martinbros.com

COST $9.45 SELL AT $19.99

POTENTIAL

PROFIT $10.54

CULINARY CONCEPTS

BLOODY MARY VEGETABLE BEEF SOUP 2 cups � Madame Mary Original Bloody Mary Mix (575700) 2 cups � Heinz Diced Tomatoes in Juice (550630) 2 qt � Custom Culinary Master’s Touch® Beef Base (501750), prepared 2 lb � Rochester Beef Stew Meat Cubes (966710) 2 cups � Capital City Medium Yellow Onion (361077), diced 2 cups � Wholesale Celery (360445), diced 2 cups � C.H. Robinson Medium Carrot (360280), diced As needed � Roland Pomace Olive Oil (620390) 4 cups � Bix Cabbage (360111), coarse chopped 4 cups � Wholesale Russet Potatoes (361861), diced

COST $1.30 SELL AT $4.29

POTENTIAL

PROFIT $2.99

BLOODY MARY BEEF

PREP | In a stock pot, heat olive oil. Sauté beef to brown. Add onion, celery and carrot. Continue to sauté until vegetables start to brown a bit. Add beef base. Lightly simmer until beef is tender, adding more beef base if liquid reduces too much. Add cabbage and potatoes. Continue to cook until potatoes are tender. Add bloody mary mix and tomatoes. Cook until heated through.

1 cup � Madame Mary Original Bloody Mary Mix (575700) 1 cup � Custom Culinary® Master's Touch® Beef Base (501750), prepared 3 oz � Red Wine 1 each � Greater Omaha 1920 Upper 2/3 Choice Angus Beef Chuck Rib Eye End (312320) As needed � Roland Pomace Olive Oil (620390) As needed � McCormick Grill Mates® Montreal Steak® Seasoning (471181) 2 each � Capital City Medium Yellow Onions (361077), strips PREP | 1. Preheat oven to 475°F. 2. In a sauce pan, mix bloody mary mix, beef base and red wine. Bring to a boil over medium high heat, reduce to a simmer and continue to simmer for 5-10 minutes. 3. Rub beef with olive oil and season with Montreal steak seasoning. Place in a roasting pan. Top with onions. Brown beef in oven for 15-20 minutes. Reduce heat to 300°F, pour bloody mary mixture over top and continue to cook until beef reaches 125°F. 4. Serve with Basic American Potato Pearls® Excel® Redskin Mashed Potatoes (601980) and Norpac Flav-R-Pac® Grande Classics® Key West Vegetable Blend (962870).

COST $4.46 SELL AT $14.99

POTENTIAL

PROFIT $10.53

2017 Issue Eight

PRODUCT OF WEST DES MOINES, IOWA Original (552190) Ghost Pepper (552200) Trinidad Scorpion (552210) Carolina Reaper (522220) 12/5 oz

H O T Recipes for Fall!

LOLA’S SPICY APPLE PIE

LOLA’S SPICY APPLE CIDER

PIE

7 oz 1/2 tsp 1 shot Dash As needed As needed As needed

1 each � Chef Pierre Hi Pie® Apple Pie (980580), baked

ICE CREAM 1 qt � Blue Bunny Vanilla Ice Cream (990050) 1 tsp � McCormick Ground Cinnamon (472248) 1 Tbsp � Lola’s Fine Hot Sauce Original (552190) Mix ice cream with cinnamon and hot sauce. Freeze for 15-20 minutes.

� � � � � � �

Knouse Lucky Leaf Apple Cider (730410), heated Lola’s Fine Hot Sauce Original (552190) Cinnamon Liqueur McCormick Ground Nutmeg (472391) Orange, zest Rich’s Original On Top® Whipped Topping (988060) Orange, wedge

PREP | Mix apple cider, hot sauce, cinnamon liqueur, ground nutmeg and orange zest. Top with whipped cream and garnish with orange wedge.

CARAMEL SAUCE 6 oz � Lyons Old Fashioned Caramel Hot Fudge Topping (770430) 1 tsp � Lola’s Fine Hot Sauce Original (552190) Mix caramel and hot sauce.

WHIPPED TOPPING As needed � Rich’s Original On Top® Whipped Topping (988060)

View the recipe videos! Search YouTube for “Lola’s Fine Hot Sauce”

FALL SPECIALS, REBATES & NEW ITEMS Pricing valid through September 30, 2017

SPECIALS NE W

NOW ED R E DUC M SODIU

Au Gratin Potato Casserole – Reduced Sodium

Original Bloody Mary Mix (575700 – 6/64 oz)

(602730 – 6/36 oz)

$55.99

Chef Redi® Jumbo Steamed Chicken Wings – Fully Cooked (976430 – 2/5 lb)

$53.99

$38.99

Golden Crispy Boneless Wings – Fully Cooked

Boneless Chicken Breast Fritter Chunks – Fully Cooked

Scalloped Potato Casserole – Reduced Sodium (602690 – 6/36 oz)

$55.99

Scalloped O’Brien Style Potato Casserole – Reduced Sodium (602750 – 6/36 oz)

(976470 – 2/5 lb)

(997600 – 2/5 lb)

$46.99

$44.59

$34.99

Shredded Potato Cheese Bake – Reduced Sodium (602710 – 6/34 oz)

$64.99

NE W

Foil-Wrapped Butter Skin-On Turkey Breast

UP TO $500!

Miss Vickie’s® Harvest Cheddar & Herbs Kettle Cooked Chips

(970045 – 2/8-9 lb)

(601630 – 64/1.38 oz)

$2.89/LB

$33.50

NE W

Krusteaz® All Purpose Pumpkin Spice Baking Mix

Netted Skin-On Turkey Breast & Thigh Roast

(400560 – 6/5 lb)

$54.50 Earn up to $500! $5 per case. Offer valid through 12/31/2017.

Cocktail Smokies (915770 – 1/10 lb)

$38.99

(970070 – 2/11-13 lb)

$2.49/LB

CLOSEOUT SPECIALS Sliced Whole Grain Cinnamon Raisin Bagel

Cinnamon Swirl Bread

(952790 – 72/2 oz)

$44.99

$27.99

(909350 – 12/loaves)

Marble Pillow Bread Slices

LW Private Reserve® Regular Cut Fries

Lamb’s Seasoned® Ranch Thin-Cut Fries

$29.99

$32.99

$36.99

(966160 – 6/loaves)

(964980 – 6/5 lb)

(962930 – 6/5 lb)

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)

(940630, 952470, 954100, 954110)

Macaroni & Cheese

Stouffer’s® White Cheddar Mac & Cheese (90660885)

Offer valid through 12/31/2017.

BOGO!

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

Posada® Cinco de Mayo Items

Gold Label True Foundations™ Bases

Offer valid through 12/31/2017.

(946020, 950690, 963600)

Offer valid through 12/31/2017.

(500081, 500091, 500101, 500111)

BOGO & MORE!

FREE CASE!

Craft Toppings™ & Flavor Concentrates Rebate

Fruitocracy® Pouches

Harvest Creations® Dipt’n Dusted® Pickle Fries (939790)

Anchor ® Spicy Pickle Fries (966610)

Offer valid through 12/31/2017.

(572440, 572450, 572460)

Offer valid through 12/31/2017.

Offer tracked through 10/31/2017.

FREE CASE!

Anchor ® Original Jalapeño Poppers™ with Bacon (966630, 966640)

Anchor ® Honey Sriracha Cheese Sticks (966620)

Harvest Splendor ® Sweet Potato Selections (941070, 961400, 963520, 997510)

Offer tracked through 10/31/2017.

$15/CASE!

$5/CASE!

UP TO $500!

UP TO $1000!

New Premium Flavors (966410, 966420) Rebate

Round Slice (966450) Rebate

Quinoa & Ancient Grains (461080, 461090) Rebate

Cold Beverages Rebate

$5/CASE!

UP TO $1200!

UP TO $500!

Chicken (973600, 974790, 978980) Rebate

Summer Classic Deals Rebate

Flat-Out Endless Appetizer Rebate

Truly Wholesome Bases Rebate

UP TO $500! Big League Flavor Rebate

Offer valid through 9/30/2017.

Offer tracked through 9/30/2017.

Offer valid through 9/30/2017.

Flatbreads, Dips/Sauces, Toppings Offer valid through 9/30/2017.

Offer valid through 9/30/2017.

UP TO $150!

UP TO $250!

Specialty Dressings (562160) Rebate

Sweet Baby Ray’s® Korean Barbecue & Wing Sauce (562150) Rebate

Offer valid through 10/31/2017.

Signature Sauces Rebate

(560660, 562170)

Offer valid through 10/31/2017.

Ask your Martin Bros. representative for more information.

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICE YOU DESERVE

HOT DISH!

UP TO $600!

$6/CASE!

UP TO $500!

Dawn® & Comet ® Rebates

Signature Smoked Applewood Bacon (939850) Rebate

Top Off Your Profits Rebate

UP TO $1200!

UP TO $400!

UP TO $500!

Tabletop Rebate

Frozen Soups Rebate

Krusteaz® Biscuit Mixes (402550) Rebate Offer valid through 1/31/2018.

Offers valid through 11/26/2017.

$3/CASE!

UP TO $150!

$5/CASE!

Angela Mia® Tomato Products (550100, 550120) Rebate

Rosarita® Salsa (561190, 561200, 561490) Rebate

Performance Sauces & Cheese (909260, 954530, 340544) Rebate

2 Ways to Save Alaskan Pollock (927480, 928290, 939730, 939740) Rebate

$10/CASE!

$7/CASE!

UP TO $500!

Breaded Rebate

Barber ® Stuffed Entrées Rebate

Fall Favorites Rebate

New Product Savings Rebate

Offers valid through 9/30/2017.

Offer valid through 12/31/2017.

Offer valid through 10/31/2017.

Offer valid through 12/31/2017.

Offer valid through 9/30/2017.

Offer valid through 12/31/2017.

Offer valid through 11/30/2017.

Offer valid through 12/31/2017.

Offer tracked through 11/30/2017.

Offer valid through 10/31/2017.

Offer valid through 12/31/2017.

$5/CASE! Oktoberfest Rebate

(942280, 944997, 952040)

Offer valid through 10/31/2017.

UP TO $5/CASE! Snack On! Rebates

Offer valid through 12/31/2017.

N At Basic American Foods, we’re making it easier to E W serve more of the scratch-‐quality sides your patrons love. We’ve taken your favorite, rich, creamy potato casseroles and made them easier to menu. ALL THE DELICIOUS, CRAVEABLE FLAVOR YOU LOVE,

NOW WITH 50% LESS SODIUM, NO ARTIFICIAL COLORS OR FLAVORS & GLUTEN FREE. Item # 602730 602690 602750 602710

Description Au Gratin Potato Casserole – Reduced Sodium, 6/36 oz Scalloped Potato Casserole – Reduced Sodium, 6/36 oz Scalloped O’Brien Style Potato Casserole – Reduced Sodium, 6/36 oz Shredded Potato Cheese Bake – Reduced Sodium, 6/34 oz

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

INDUSTRIES FIRST

WHIPPED TOPPING made with coconut milk

Liquid Coconut Milk Whipped Topping

NE W

whipped topping MADE WITH

COCONUT MILK ®

DIXIE BEANS INSULATED PAPER HOT CUP & LID

Developed for a gas-charged canister. Allows consumers to enjoy the full specialty beverage experience by adding a dollop to their milk-alternative beverage. (966560 – 12/875 gr)

NE W

specially-insulated that gives consumers aAlight and creamycup textured dairy alternative topping with hints of vanilla & coconut fiavors™

Pacific Blue Ultra Mechanical Towel Dispensing

a higher perception of product quality and can increase their return visits to your business! The cup’s construction extends consumption time with ® ™ comfortable to the an outer lining that keeps hands Rich’s Café Whip will appeal to touch and eliminates the need for double cupping.

Dairy Avoiders & Healthy Benefit Seekers

• No Dairy Ingredients • Vegan • No HFCS • No Hydrogenated Oils

• Less fat than sweetened ® heavy whipped cream PerfecTouch Insulated

able nd very afford a ry ra o p m onte • Kosher Pareve ensing that p is d l Attractive, c e w to l mechanica ith the ne-at-a-time o you expect w y c n ie c . • Made with coconut oil ffi e White Dome Lid – 8 oz bines the performance m y o a c -d o (858160 – 1/1000 ct) -t y a d & real coconuts u need for durability yo

Paper Hot Cup – 8 oz

(852150 – 20/50 ct)

DESIGNED FOR YOUR (812770 – 1/each) GAS CHARGED CANISTER Mechanical Paper Towel Dispenser

NE W

Brown Paper Towels (812780 – 6/1150 ft)

ONE THREE ingredient

ways

PORK CHILI 2 lb � Farmland Roasted & Seared Pork Shoulder (928620), pulled 1 qt � Bush’s Best Low Sodium Dark Red Kidney Beans (601130), rinsed, drained 2 Tbsp � Roland Pomace Olive Oil (620390) 2 cups � Capital City Medium Yellow Onion (361077), diced 1/4 cup � Capital City Jalapeño Pepper (365150), diced 1 Tbsp � Wholesale Minced Garlic (391021) 1 qt � Heinz Bell ‘Orto™ Fancy Tomato Sauce (550610) 1 qt � Heinz Diced Tomatoes in Juice (550630) 2 Tbsp � McCormick Ground Cumin (472291) 2 Tbsp � McCormick Dark Chili Powder (472211) 2 Tbsp � McCormick Lawry’s® Chili, Cumin & Garlic Santa Fe Style Seasoning (473231) 2 tsp � McCormick Table Grind Black Pepper (472538) As needed � UniPro Shredded Mozzarella Cheese (939510) As needed � Kemps Sour Cream (900540) As needed � Rich’s Plain Oven Fired Flatbread (989760), cut into chips, fried PREP | In a kettle, heat olive oil. Sauté onion and jalapeño until they begin to turn tender. Add garlic. Continue to sauté for an additional minute. Add tomato sauce, tomatoes and all seasonings. Bring to a simmer. Simmer for 5-10 minutes. Add pork and beans. Cook until heated through. Garnish with cheese and sour cream. Serve with flatbread chips.

ROASTED & SEARED PORK SHOULDER (928620 – 2/5 LB)

COST $2.48 SELL AT $6.99

POTENTIAL

PROFIT $4.51

2017 Issue Eight

1 I N G R E D I E N T • 3 WAYS

TEX-MEX PULLED PORK BOWL 5 oz � Farmland Roasted & Seared Pork Shoulder (928620), pulled, heated As needed � McCormick Lawry’s® Chili, Cumin & Garlic Santa Fe Style Seasoning (473231) 1 cup � Lamb’s Supreme® Roasted Garlic Red Skin Mashed Potatoes (349797), heated 1/2 cup � Bush’s Best Low Sodium Black Beans (601140), rinsed, drained 2 oz � ConAgra Rosarita® Salsa Picante (561200) 1 oz � UniPro Shredded Mild Cheddar Cheese (900868) 1-1/2 oz � Calavo Western Style Guacamole (962030) 2 oz � Kemps Sour Cream (900540) As needed � C.H. Robinson Cilantro (360490)

COST $2.76 SELL AT $8.99

PREP | Season pork. Build plate starting with potatoes.

POTENTIAL

PROFIT $6.23

COST $4.38 SELL AT $14.99

POTENTIAL

PROFIT $10.61

PORK & PASTA 3 oz � Farmland Roasted & Seared Pork Shoulder (928620), pulled 8 each � Louisa Spinach & Cheese Mezzaluna with Pepper Dough Ravioli (907620) 4 oz � Norpac Flav-R-Pac® Grande Classics® Normandy Vegetable Blend (962820) 1/4 cup � Wholesale Cherry Tomatoes (362125) 2 Tbsp � Roland Pomace Olive Oil (620390) 1/2 cup � Custom Culinary Whisk & Serve® Alfredo Sauce Mix (501600), prepared As needed � Shullsburg Italia™ Shredded Parmesan Cheese (900190) PREP | Heat pork as directed. Heat ravioli as directed. In a sauté pan, heat olive oil. Sauté vegetable blend until tender but still crisp. Add tomatoes. Continue to sauté for an additional 1-2 minutes. Build plate starting with ravioli. Serve with a salad and bread.

Visit us at martinbros.com

1 I N G R E D I E N T • 3 WAYS

GRILLED CHEESE & PORK SANDWICH

BONUS! ! e t i r o v a f a ersion of 5 oz � Farmland Roasted & Seared Pork Shoulder (928620), pulled, heated

2 each � Rotella’s Open Top Texas Toast Bread Slices (984110)

As needed � Butter

As needed � McCormick Grill Mates® Mojito Lime Seasoning (470041) 1 each � Land O’Lakes Readi-Pac® Mild Cheddar Cheese Slice (900000)

1 each � Land O’Lakes Readi-Pac® Monterey Jack Cheese Slice with Jalapeño Peppers (900010)

v y t r a e h A

COST $3.31 SELL AT $9.99

POTENTIAL

PROFIT $6.68

2 oz � Capital City Medium Red Onion (361110), sautéed

1-1/2 oz � Ken’s Brewpub Mustard Sauce (562170)

5 oz � Lamb Weston LW Private Reserve® Crinkle Wedge Cut Fries (960810)

PREP | Butter, season and grill bread. Add slice of cheese on each piece of bread. Add heated pork, sautéed onion and mustard sauce. Serve with seasoned fries or one of your specialty sides.

4 2017 Issue Eight

H E A LT H A N DW E L L N E S S

Christine Link, MBA, RD, LD Martin Bros. Marketing Dietitian

Gluten-Free Tips 1) Use cornstarch, arrowroot or sweet rice flour instead of wheat flour to thicken gravies and sauces. 2) Offer rice, potatoes or gluten-free pasta in place of regular pasta. 3) Replace wheat flour with the same amount of rice or corn flour mixed with 1/4 teaspoon of baking powder as a batter for coating chicken or fish. 4) Incorporate gluten-free breadcrumbs, cornmeal or grits in recipes that require a crunchy texture or topping. 5) Use finely-ground, gluten-free breakfast cereals to replace graham crackers or cookies in piecrust recipes. 6) Cover baking sheets with foil or wax paper if they aren’t gluten-free baking sheets. This will prevent any accidental cross-contact if the pans aren’t 100% free of gluten-containing crumbs. 7) Use gray rather than black bakeware. Black bakeware tends to burn and brown gluten-free goods too quickly.

It seems that gluten continues to be among the latest buzzwords and trends in nutrition. But what is gluten, and is it really bad for us? Gluten is a protein found in wheat, rye and barley. People with celiac disease have an autoimmune disorder where the ingestion of gluten leads to damage in the small intestine. For those people, adherence to a gluten-free diet is the only treatment. There is more to consider in a gluten-free diet than just foods, though. Cross contamination can be another issue. If you are providing a gluten-free product for your customers, you must also consider the equipment that is used in the kitchen, such as toaster ovens, knives and cutting boards to ensure that no trace of gluten is present.

APPETIZER6

Buffalo Chicken Wings with Celery Sticks & Blue Cheese Dressing 4 Tyson Fast Finish® Steamed Magnum® Wings – Fully Cooked (972420 – 2/5 lb) 4 Ken’s Sweet Baby Ray’s® Buffalo Wing Sauce (561420 – 4/1 lb) 4 Bix Celery Sticks (380518 – 2/5 lb) 4 Ventura Marie’s® Premium Super Blue Cheese Dressing (630870 – 2/1 gal)

SALAD6

Beef Fajita Salad

4 Bix Shredded Romaine (380695 – 6/2 lb) 4 AdvancePierre Quick to Fix® Beef Fajita Strips – Fully Cooked (911260 – 2/5 lb) 4 Capital City Red Pepper (361251 – 1/3 lb) 4 Capital City Green Pepper (361261 – 1/3 lb) 4 Capital City Yellow Onion (361077 – 1/3 lb) 4 Shredded Mild Cheddar Cheese (900868 – 4/5 lb) 4 Campbell’s Pace® Mild Picante Sauce (561160 – 4/1 lb) 4 Kemps Sour Cream (900540 – 2/5 lb)

SANDWICH6

BBQ Pork Carnita Sandwich

4 Hormel Café H® Pork Carnitas (900868 – 6/5 lb) 4 Ventura Smokehouse 220™ Sweet & Spicy Barbecue Sauce (631800 – 4/1 lb) 4 Udi’s Gluten Free Classic Hamburger Bun (908680 – 24/3.2 oz)

Flourless Chocolate Cake

PIZZA6

Cheese Pizza Serves 8 4 4 oz ......................................Semi-Sweet Chocolate Chips 4 1/2 cup ..............................Butter 4 3/4 cup ..............................Sugar 4 1/2 cup ..............................Cocoa Powder 4 1/2 cup + 1 Tbsp ............Sunny Fresh Liquid Eggs 4 1 tsp ....................................Vanilla Extract Preheat oven to 300°F. Grease a 9-inch springform pan and dust with a little cocoa powder. In the top of a double boiler over lightly simmering water, melt chocolate chips and butter; remove from heat; stir in sugar, cocoa powder, eggs and vanilla; pour into prepared pan. Bake in a preheated oven for 30 minutes; let cool for 10 minutes, then turn it out onto a wire rack and cool completely.

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4 Rich’s Gluten-Free Par-Baked Pizza Crust – 10 in (999620 – 24/7.75 oz) 4 Rich’s Gluten-Free Par-Baked Pizza Crust – 7.25 in (999380 – 24/4.85 oz) 4 Heinz Pizza Sauce (550270 – 6/#10) 4 Shredded Mozzarella Cheese (900990 – 4/5 lb)

DESSERT6

Yogurt Parfait

4 General Mills Yoplait® ParfaitPro® Low Fat Vanilla Yogurt (904760 – 6/64 oz) 4 Kellogg’s Bear Naked® Peanut Butter & Honey Granola Bites (416400 – 50/1.3 oz) 4 Kellogg’s Bear Naked® Dark Chocolate Sea Salt Granola Bites (416390 – 50/1.3 oz)

SENIOR LIVING

Christy Edwards, RDN, CD Martin Bros. Marketing Dietitian

Do we need to be concerned about caffeine as we age? Drinking coffee and other caffeinated drinks is not something people want to readily give up. While there are dangers associated with consuming too much caffeine, the effects of the stimulant on seniors in particular aren’t all negative. Moderate (< or = 300 mg/day) use of caffeine can have benefits, even for the elderly. Research shows that regular consumption of caffeinated beverages lowers seniors’ risk of heart disease. Another study indicates a connection between caffeine and increased muscle strength in older individuals. Excessive caffeine consumption, however, is known to lead to harmful effects, including reduced bone strength and increased blood

ITEM

CAFFEINE CONTENT

Drip Brewed Coffee, 5 oz

110-150 mg

Tea, 6 fl oz

20-50 mg

Iced Tea, 12 fl oz

22-36 mg

Regular Cola, 12 fl oz

35-50 mg

Mountain Dew, 20 fl oz

92 mg

Red Bull, 16 fl oz

160 mg

Milk or Dark Chocolate, 1 oz

1-35 mg

Hot Chocolate, 8 fl oz

9 mg

Chocolate Milk, 8 fl oz

8 mg

Chocolate Pudding, 1/2 cup

7 mg

Chocolate Ice Cream, 1/2 cup

2mg

pressure. Too much caffeine can be especially risky for the elderly because of the increased threat of osteoporosis, which is marked by brittle bones and spinal problems. The Mayo Clinic also reports that caffeine can lead to dehydration from additional urination, but only if a person consumes more than 500 to 600 milligrams of caffeine a day (about 5 to 7 cups of coffee). Seniors are more sensitive to fluctuations in the amount of fluid in their body, so dehydration can cause them lightheadedness and result in a fall risk. As we age and as caregivers to seniors, it is helpful to be aware of all the sources of caffeine that could be contributing to a daily amount.

CAFFEINE-FREE DRINK FEATURE: Diamond Crystal Cold Beverages Featuring Lite Delite® Sugar Free

Assorted (Fruit Punch, Lemonade, Orange) 574718 12/2 oz

REBATE

Save up to $1,000! $1 per case. Offer valid on over 15 items. Offer valid through 9/30/2017. Ask your Martin Bros. representative for more information.

DIETITIANPICK OF THE MONTH

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

NEW: Thick & Easy® Clear Sugar Free Thickened Peach Mango Drink A dignified option for those with modified swallowing abilities, a time saver for care providers and assurance that liquids are thickened correctly every time. • Improved taste & appearance

• Lactose Free

• No high fructose corn syrup

• Gluten Free

• Reduced carbohydrates

• Kosher

Nectar Consistency (738440 – 24/4 oz; 738460 – 6/46 oz) Honey Consistency (738450 – 24/4 oz; 738470 – 6/46 oz)

2017 Issue Eight

SCHOOLS

PASTA 101

Renee Greiner, RDN, LD Martin Bros. Dietitian, Menu Systems Support & Advisor and School Specialist

Recipes for success start with quality ingredients and good practices tailored to the equipment, skill sets and production needs of your kitchen. Pasta is a longtime staple on any menu, but it can ruin a dish if not prepared correctly. Here are eight tips for preparing perfect pasta: 1.

Use lots of water when cooking. 4-6 quarts of water per pound of pasta will help pasta cook without sticking together.

Add salt. When water starts to boil, salt brings out pasta’s natural flavors. Adding salt to the water has little end effect on sodium, which rinses off when you drain the pasta. One cup of cooked pasta can only absorb about 20 mg of sodium.

Don’t add oil. Oil will not prevent sticking and clumping during cooking.

Use a timer. Pasta cook times vary, and people try to multi-task in the kitchen. Using a timer will help insure an al dente finish.

Stir pasta when you first add it to the boiling water. This will help prevent pasta from sticking together and sticking to the bottom of the pot. Only rinse cooked pasta if it’s going to be used cold or held for later use. Otherwise, you’ll rinse away the starch that helps sauce stick to the pasta.

PASTA recipes

salad shakers

Cranberry Harvest Penne & Veggie Salad Shaker • Whole Grain Penne Pasta • Honey Dijon Mustard • Broccoli • Carrots • Green Onions • Balsamic Vinaigrette • Dried Cranberries

Scan this QR code for the recipe!

barillafoodservicerecipes.com

Southwest Salad Shaker • Whole Grain Rotini Pasta • Black Beans • Corn

Batch cook pasta if needed. Plan to cook in 15 minute intervals to keep up with service. Holding hot pasta for any time runs the risk of the pasta breaking down and creating poor quality pasta.

• Tomatoes

Consider frozen pasta, which can be a great option for consistency in your operation.

• Shredded Cheddar Cheese

• Sweet Bell Peppers • Green Onions • Southwest Seasoning

Scan this QR code for the recipe!

barillafoodservicerecipes.com

Find more Salad Shaker recipes at barillafoodservicerecipes.com!

NATIONAL SCHOOL LUNCH WEEK October 9-13

Mark your calendar for National School Lunch Week! The #NSLW17 theme is “School Lunch: Recipes for Success,” which was designed to help you tell your school lunch story! Share with students, parents and school officials to show them what makes your school lunch program special. 16

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Scan this QR code to find great tools, tip sheets and other materials from the School Nutrition Association! schoolnutrition.org

Super Pan 3 Steam Table Pans ®

GENDER-SPECIFIC UNDERWEAR Different body shapes have different needs.

1. Targeted absorbency zones rapidly pull and lock away moisture and odor 2. Specially-designed breathable waist area

• Sturdy 22 gauge (.8 mm) 300 series stainless steel construction • Anti-jamming lugs and reinforced spouted-shape corners

3. Cloth-like fabric and design looks and feels more like regular women’s or men’s underwear

• Integral frame enhances food presentation • Flattened pan edges prevent bending and provide a wider grasp when removing • Patented angled ramp allows you to pull-and-lift pans with ease • Reinforced spouted-shape corners add strength where your pan gets the most abuse

1/2

1/4

FULL SIZE

Medium (050920 – 4/20 ct) Large (050930 – 4/18 ct) X-Large (050940 – 4/14 ct)

1/9 1/9 1/9 1/9 1/9 1/9

1/2

1/4

1/2

2/3

2/3 1/6 1/9

1/9 1/9

1/6

1/9 1/9 1/9

Full – 2-1/2 in (210022) Full – 4 in (210042) Full – 6 in (210062) Half – 2-1/2 in (210222) Half – 4 in (210242) Half – 6 in (210262) Third – 2-1/2 in (210322)

1/4

1/9 1/9 1/9

1/3

Per-Fit® For Women

1/3

1/6

1/3

1/6

1/3

Third – 4 in (210342) Third – 6 in (210362) Fourth – 4 in (210442) Fourth – 6 in (210462) Sixth – 4 in (210642) Sixth – 6 in (210862) Ninth – 4 in (210962)

Per-Fit® For Men Medium (050950 – 4/20 ct) Large (050960 – 4/18 ct) X-Large (050970 – 4/14 ct)

Check out First Quality’s upcoming webinars! Look under Webinars & Events on the MartinsMart.com home page enurse@prevail.com • 1-888-573-3776

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

Process and Efficiency Improvement through the Lean Six Sigma Process

Nursing

WEBINARS

Matt Garcia, MBA, COO and Administrator, Six Sigma Black Belt

Sept

Efficiency is key to the success of your kitchen or dining program. Join us as a Six Sigma certified speaker discusses how the ideas related to the Lean Six Sigma process can assist with streamlining procedures, eliminate non-productive steps and fix connections in processes, which can all lead to better quality, better customer service, satisfied employees and satisfied residents.

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: Senior Summit Nov

15-16

Waterloo, IA

Learn about new and emerging foodservice trends, identify new ways that innovation and technology can play a role in enhancing your community and get tips to help you meet the constant demands and pressures of an ever-changing foodservice landscape. We are ecstatic to bring you nationally-traveled speakers Christopher Ridenhour and Donna Manring! You can also enjoy a Food Expo, Mentalist Daniel Jaspersen, Martin Bros. Warehouse Tours and much more!

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