MIX Magazine - The Spice of Life - Summer '08

MIX F O O D F L AV O R S I D E A S S U M M E R 2 0 0 8

The Spice of Life

The Ethnic Consumer Protecting Your Brand

IT’S ALL ON ME. The success of everything—me, my employees and my restaurant—hinges on my ability to bring customers through the door.

That’s why my flavor is so important. MINOR’S® gives me the inspiration I need to create unforgettable flavor that’s mine—and that brings people in time and time again.

Make MINOR’S yours by calling 1-800-243-8822 or visiting nestleprofessional.com NESTLÉ ® and MINOR’S ® are owned by Société des Produits, Nestlé S.A., Vevey, Switzerland.

This Issue

Get to Know Nestlé Professional

™

Nestlé FoodServices is now Nestlé Professional. It’s more than just a name change, Nestlé Professional represents an enhanced commitment to providing you with new ideas, tools and resources that can help you grow your business.

MIX Magazine Gets Even Better In the past two years since we’ve introduced our free quarterly operator magazine MIX, we’ve worked hard to make each issue a little better—easier to use, more relevant and more exciting to read. Starting with this issue, we’ll also link many of the articles in MIX to additional coverage on our website, nestleprofessional.com. Look on the pages of MIX for links to expanded coverage of the topics that are most important to you.

A New Website: nestleprofessional.com If you haven’t logged on yet and registered at our new website, nestleprofessional.com, you owe it to yourself to pay us a visit. You’ll find all sorts of valuable information and tips: n Innovative

Recipes—With thousands of recipes, searchable by daypart, cuisine type, brand and other parameters, you’re bound to find something new and exciting for your menu. You can even rate and submit your comments on recipes you've tried, and share your feedback with other foodservice professionals.

n Product

Portfolio—Our entire catalog of brands and products is available for your perusal, including culinary products, beverages and beverage systems.

n Exclusive

Web Articles—We are introducing expanded coverage of each issue that is only available online to our members. Look for the web icons throughout this issue.

n Exclusive

Information and Tips— Browse nestleprofessional.com to find information about Food and Beverage Trends, Consumer Insights, Health and Wellness issues, and the latest promotions.

n Culinary

Services—Meet our team of executive chefs, and access resources for menu renovations, new ideas, culinary tips, and quality products to increase efficiency and boost guest satisfaction.

New Monthly E-Newsletter Sign up for our free online newsletter to get breaking-news information about new Nestlé Professional products, promotions and services, delivered to your in-box every month.

At Nestlé Professional, we look forward to working closely with you to learn more about your operational needs, and to helping you delight your customers every day. We’re always interested in discovering ways to apply our expertise and brand power to help you grow your operation. Please give us a call and we’ll be sure the right members of our team get in touch with you.

Check Out What’s Inside | M enu Inspirations

Hey, Hot Stuff! pg. 4

| S tirrings

Grown-Up Beverages pg. 7

| C onsumer Connections

Ethnic Population Power pg. 8

| O perational Insights

Managing Your Brand pg. 10

| In The Kitchen

Feeling the Heat

pg. 12

| P roduct Spotlight

Check Out Some “Spice-licious” Products from STOUFFER’S® and MINOR’S® pg. 14

| R ecipes

Some Like It Hot pg. 16

| T he Back Page

Introducing Our New E-Newsletter pg. 18

Karla Bendel Director, Corporate Marketing Nestlé Professional, North America

Contact your Nestlé Professional Sales Representative or call 1-800-288-8682. Visit us online at www.nestleprofessional.com.

On the cover: STOUFFER’S® Beef and Bean Enchanadas Some products featured in this magazine may not be available in all markets. Please contact your Nestlé Professional Sales Representative for further information.

Menu Inspirations

Hey, Hot Stuff!

Bold, spicy flavors are on every menu these days.

The heat is on. Americans have fallen in love with spicy flavors, from sizzling chile peppers to tongue-tingling horseradish and wasabi. And it’s not just Thai and Mexican restaurants that kick it up a notch: Hot stuff has gone completely mainstream.

Whether you attribute the trend to the aging of the Baby Boomers and their dulling taste buds, or to growing consumer interest in sophisticated flavors and ethnic authenticity, U.S. demand for hot chiles doubled between 1980 and 2006, to six pounds per capita, according to the USDA’s Economic Resource Service.

Wendy’s® recent debut of its limited-time Spicy Baconator proves the point. With six strips of bacon on top of two burgers and not just one but three different sources of heat (Pepper Jack cheese, chipotle ranch sauce and jalapeños), that’s a spicy sandwich.

But it’s not just chiles that are making the news: Witness Outback Steakhouse’s® Victoria’s “Crowned” Filet®, with an optional horseradish crumb crust, or Panera Bread’s® Mediterranean Veggie sandwich, made with zesty Peppadew™ piquant peppers, feta cheese, cucumbers, lettuce, tomatoes, onions and cilantro hummus on Tomato Basil bread.

The spectrum of heat-makers—generically known as “high flavors” by the food industry—ranges from familiar salsa and spicy mustard to esoteric harissa (a North African condiment) and malagueta pepper (also known as grains of paradise). In between there’s a boatload of hot stuff, from

4 MIX SUMMER 2008

STOUFFER’S® Angry Creamy Corn with Barrel Aged Peppers

ginger and green peppercorns to such newly familiar chile varieties as ancho and chipotle.

Each brings a different measure of zing.

WEB

Find out more about chile peppers at www.nestleprofessional.com/mix

Hot Zones Ethnic food around the world is full of spicy flavors. The cuisines of Thailand, India, Korea, China, North Africa, Mexico and the Caribbean, South and Central America and the American Southwest are known for their brow-mopping qualities—in fact, the closer you get to the equator, the hotter the food tends to get, thanks to the wellknown cooling effect of a chile-fueled glow.

(There’s even a restaurant, in San Diego, CA called Parallel 33, that features the cuisine of countries that straddle the 33rd parallel, with such spicy fare as House Cured Salmon with Red Chili Aioli, Pan Seared Goan Shrimp Curry and Zataar Chicken with Green Olives and Harissa.)

spicy-sweet MINOR’S® Apricot Chipotle Mustard RTU Sauce; cooling cucumber yogurt; and satay sauce made with MINOR’S Peanut Sauce Concentrate n Asian-style

soups are growing in popularity on mainstream menus.

Consider offering Vietnamese pho noodle soup with fresh garnishes like beansprouts, sliced jalapeño, lime wedges and fresh basil leaves, or a hearty Korean Style Beef and Onion Soup made with MINOR’S Chile Garlic RTU Sauce

WEB

Get the recipe for Korean Style Beef and Onion Soup at www.nestleprofessional.com/mix

n Feature

ethnic entrées as specials, counting on STOUFFER’S® to deliver authenticity and operational ease with such products as green chile-spiked Chicken Enchanadas, or LEAN CUISINE® Sweet and Spicy Chicken, flavored with just a touch of piquant ginger and garlic

And as demographic patterns change and consumers become more educated, interest in more authentic, ethnic flavors will only grow. But you don’t have to specialize in ethnic food to tap into this trend: n Menu

one or two appetizers or small plates that incorporate ethnic flavors, like samosas (Indian-style stuffed pastries), skewered grilled chicken morsels or flatbreads with a trio of dipping sauces:

Stouffer’s® Lean Cuisine® Asian-Style Sweet and Spicy Chicken

How To...

The Spice Route

Make a Spice Rub

Of course you don’t have to go native to incorporate well-spiced flavors onto menus.

There are lots of other routes: n Side

dishes are a great vehicle for new flavors, and STOUFFER’S® line of artisan-inspired sides also tap into the quality trend with specialties like Angry Creamy Corn with Barrel Aged Peppers and chipotle-laced Smoky Black Beans

WEB

Find out about another important flavor

trend at www.nestleprofessional.com/mix

n New

HOT POCKETS® brand Flatbreads are a new line of products that put bold flavor on a soft flatbread crust, and bring some spice to handhelds: Sausage, Egg & Cheese; Sausage, Egg & Country-Style Gravy; 3-Meat Sicilian; Steak Fajita

1

Spicy Philly Cheese Steak Sandwich with Chef-mate® Que Bueno® Jalapeño Cheese Sauce n Sneak

spice into sandwiches with dressings, condiments and garnishes: – Spicy Philly Cheese Steak sandwich with CHEF-MATE Que Bueno Jalapeño Cheese Sauce

2

– For Roast Beef: MINOR’S® Green Peppercorn Sauce Concentrate mixed with sour cream, mayo or cream cheese – Serve french fries with STOUFFER’S Fire-Roasted Pomodoro Sauce or mix MINOR’S Ancho Flavor Sauce or Signature™ Flavor Chipotle into mayo or ketchup for a spicy dipping sauce

3

Continues on next page.

HOT POCKETS® Brand FLATBreads Steak Fajita 4 STEP 1 Combine spices in a dry pan and toast over medium heat until fragrant, being careful not to burn.

STEP 2 Transfer toasted spices to a mortar and pestle and crush to a powder, using the pestle to blend the spices together as you’re working.

Alternatively, use an electric spice or coffee mill and pulse to create the spice rub.

Did You Know?

“Hot” and “spicy” tied for third place, along with “garlic,” as the flavor consumers want

STEP 3 Rub and press the spice mix into the surface of the meat.

restaurants to serve more of— Mexican/Latin/Spanish, known for bold flavor, was in first place.

- The NPD Group, 12 mos. ended 2/07

Carne Asada made with MINOR’S® Roasted Garlic Flavor Concentrate

STEP 4 Proceed with recipe, marinating and searing the meat, browning the vegetables under a broiler and then braising until tender.

For the recipe, see pg. 16.

Menu Inspirations

Seared Tuna with MINOR’S® Soy Wasabi Signature™ Flavor

The Spice of Life Chiles aren’t the only source of heat in the world—consider these ingredients and products: Curry Paste—Both Thai and Indian cuisines set a lot of stock in premade moist spice blends like red curry and vindaloo, which can be used as simmering sauces, rubs and condiments Ginger—Depending upon how its used, this rhizome or root of a tropical plant known as Zingiber officinale can be quite pungent, with a pleasingly lemony-sweet note; common forms include fresh, powdered and cyrstallized Harissa—Used as both a condiment and a recipe ingredient, this fiery Tunisian paste or sauce usually includes smoked or dried chile peppers, cumin, garlic, caraway and other assertive seasonings Horseradish—Once reserved for shrimp cocktail, this pungent root—generally used in its grated form—is also being used in sauces, sandwiches and even as a crust for fish or meat

6 MIX SUMMER 2008

Hot Sauce and Salsa—With names like Screamin’ Hot, 357 Mad Dog Collector’s Edition, Suicidal Wing Sauce and Devil Dare Ya’, these suckers would have to be hot. The boutique prepared hot sauce and salsa segment is whitehot, along with related products like barbecue sauce and other condiments Kimchi—Sometimes known as Korea’s national dish, kimchi (a.k.a. kimchee) is a condiment and recipe ingredient made from fermented cabbage or other vegetables, generously seasoned with red chili paste Mustard and Mustard Seed—One of the most popular condiments in the United States, mustard is available in a variety of strengths and formulations, depending upon the type of seeds used and how they are processed and mixed; the seeds themselves can also be used to add heat to foods Paprika and Pimenton—Made from powdered dried peppers, paprika can range in flavor from mild and sweet to quite piquant; pimenton is a Spanish specialty made from smoked chiles

Peppercorns—Although common black peppercorns are by far the most well-known, this fruit of a tropical plant is also available in white and green (unripe) versions.

Sarawak, Tellicherry and Malabar are varieties of black pepper that are generally considered superior. Although sometimes classified as pepper, Sichuan peppercorns and pink peppercorns are actually botanically unrelated Sambal—A group of spicy condiments from Indonesia, Singapore and Malaysia that rely on chiles for heat, and ingredients like tamarind, garlic, onion, lime and tomato for flavor Sriracha—Thai hot sauce, named after the seaside city of Sri Racha, made from sun-ripened chiles, vinegar, garlic, sugar and salt; some varieties also contain ingredients like lemongrass or ginger Wasabi—Sometimes incorrectly called Japanese horseradish, this strongflavored root—most often available in paste or powder form—puts the bite in sushi, but is also showing up in foods as diverse as mashed potatoes and sandwich dressings

Stirrings

Grown-Up Beverages Don’t just sell specialty beverages—turn them into attention-getting signatures.

The beverage menu has never been more important, as operators strive to build checks, increase customer satisfaction and win out over the competition. Quality is the watchword, whether the category is craft beer or high-impact nonalcoholic options, specialty cocktails or premium coffee and tea drinks. You can embrace this money-making trend in a variety of innovative ways.

Cocktail Culture Stylish cocktails are back, from classics like martinis and Manhattans to one-of-akind house drinks. “Bar chefs” rule, doling out signature libations that are every bit as creative, seasonal and artisanal as food menus, showcasing newly hot products like small-batch bourbons, infused vodka and flavored syrups, specialty liqueurs, premiumquality mixers and flamboyant garnishes TIP Bring extra flair to cocktails with MINOR’S® Signature™ Flavor; try Cilantro in a Bloody Mary, or Miso Ginger in a saketini.

Super Joe NESCAFÉ Mocha Martini ®

With McDonald’s® hiring baristas now, you can bet that specialty coffee has not only become a mainstream phenomenon, but also a highly competitive business. You can see one-upsmanship in the way operators have implemented programs like French-press coffee service and seasonal flavored iced coffee promotions—these days, coffee that you can be proud of is an absolute necessity.

To a Tea Tea is one of the world’s most popular beverages, and it has also emerged as one of the fastest-growing and most fascinating categories—who would guess, for instance, that the prosaic tea bag would be joined by a host of ultra-premium loose leaf and flowering teas, sourced from all over the world and worthy of commanding $5 to $7 a pot— or even more. And tea’s role as a relaxing beverage to linger over makes it particularly appropriate for these hectic times.

TIP Iced tea has become more than a hotweather beverage; it’s easy to offer this popular refresher year-round with NESTEA® Premium Blend Iced Tea in convenient larger pouches.

Virgin Territory Not everyone drinks alcohol. And thus the proliferation of nonalcoholic drinks.

These include distinctive sodas and flavored waters, smoothies and shakes, flavorful fruit juices and blends (like SJORA™, a new blend of nonfat milk and fruit juices from NESTLÉ PROFESSIONAL™) and other trendy virgin quaffs.

Be sure to put nonalcoholic drinks on your beverage menu, preferably in their own section, to build sales and support pricing.

TIP

The Etna Specialty Coffee Liquid Bag-In-Box Machine from NESCAFE® allows self-service of four different flavored coffee options—Latte, Mocha, French Vanilla and Chocolate—in hot or iced versions.

TIP

7

Consumer Connections

Ethnic Population Power Understanding demographic changes is crucial to understanding your customer.

The New World has always been a place of change, a great, crazy salad of new arrivals from all over the planet. According to the U.S. Census, one-third of the total population is now classified as “minority,” including Hispanics and Asians, the two most significant ethnic groups (African Americans are also included in the minority group). And for the foodservice operator, that has implications for everything from menus and marketing, to the workforce and purchasing. Understanding the cultural and behavioral traits of these ethnic groups is the first step in understanding a vital and growing customer base.

quick-service restaurants have been growing Latin America, a region that extends from Hispanic twice as fast as QSRs overall, and 67% of all northern Mexico and the Caribbean Islands Power establishments now menu to the southern tip of Argentina and can Buyingnoncommercial Hispanics Latin foods, notes the research firm. This include areas of the United States that were is a trend that was barely negligible at the once under Spanish rule. Taken collectively, The Hispanic marketplace, in particular, beginning of the decade.

Latino culture has had a huge impact on life is poised to become a real driving force in in the United States, from the food to the the North American economy. Hispanics Hispanic music. However, there are differences in the are the single fastest-growing ethnic group * Buying Power behavior and attitudes of Hispanics from, and are currently 15%Hispanic of the population.

TRILLION say, Mexico to those from Puerto Rico.

Buying Power By the year 2010, according to U.S. Census $863.1 For foodservice operators who employ data, nearly one-quarter of the populationTRILLION BILLION $863.1 Hispanic workers, these differences can will be Hispanic.

BILLION be especially important.

First of all, it’s crucial to realize that WEB For more information on the Hispanics are not one single block— 2007 Hispanic workforce, log on to they are members of a large and diverse PROJECTED *SOURCE: Technomic 2011 2007

www.nestleprofessional.com/mix projected group of Spanish-speaking peoples from

$1.2

$1.2

2011

STOUFFER’S® Beef and Bean Enchanadas

8 MIX SUMMER 2008

According to Technomic’s recent “Hispanic Foodservice Trend Report,” food and beverage expenditures for this group are expected to reach $1.2 trillion by 2011. Meanwhile, the foodservice market for Latin foods hit $18 billion in 2005, according to “Latin on the Menu: The U.S. Market for Hispanic Food,” published by Packaged Facts, and has the potential to reach $25 billion by 2015. Latin-themed

Mexican food is the clear favorite among Hispanic consumers, says Technomic, cited by 57% of respondents in the Hispanic report survey, followed by Italian (19%) and American (11%). And while it’s important to note that both Latin and Mexican restaurants tend to be more concentrated in the same markets, it’s also true that many Hispanics remain very tied to their cultural roots.

Fortunately, Hispanics are not alone in their love of Latin food—everyone else is catching on, too. And the acceptance of Latin food by mainstream diners follows the general pattern of immigration into North America.

Mexicans were the first to cross into the U.S. and comprise the largest group of Hispanics (64% of U.S. Hispanics trace their heritage to Mexico, according to Pew), followed more recently by groups such as Puerto Ricans, Cubans, Salvadorans, Argentineans, Dominicans and Guatemalans. It is not a coincidence that these cuisines have been part of the next wave in ethnic food, as these recent arrivals began working in restaurants and opening businesses of their own.

Although currently accounting for only 4.6% of the country’s population (or about 14.2 million), these facts alone make the Asian demographic a significant target opportunity.

Asians comprise a diverse, pan-ethnic group that includes Chinese, Filipino, Asian Indian, Vietnamese, Korean and Japanese (in order of population size), each with their own language and cultural touchstones.

As with the Hispanic population, the acceptance of Asian cuisine by the North American mainstream parallels immigration and acculturation patterns, beginning with Chinese in the 1970s and spreading beyond to include other subgroups.

n Many

Asians are vegetarian, at least culturally. For their sake—and others’— make sure you have a sufficient selection of meatless menu offerings. Vegetarian bases and sauces from MINOR’S® and STOUFFER’S® add flavor and signature appeal to vegetarian selections.

n Both

Hispanic and Asian diners say they are more likely to seek out healthier dining options, so these also need to be offered.

STOUFFER’S® Lean Cuisine® entrées and side dishes represent an easy way to address this issue.

n Leverage

the worldwide trust and familiarity with Nestlé products to appeal to both Hispanics and Asians.

Marketing Strategies n Family

Beef and Shrimp Pho Noodles with MINOR’S® Beef Bases

is very important to both Hispanics and Asians. In addition to offering child- and family-friendly policies in general, consider such options as group tables, large-order takeout, birthday clubs and special promotions geared to holidays and family occasions.

n Ethnic

Asians The second-fastest growing ethnic group in the country, Asians are also among the most affluent. According to the most recent Census data, Asian Americans had a median income of $55,521, compared with $42,148 for all races and ethnic groups, and have enjoyed the fastest increase in buying power from 1990 to 2007, at 287%. Census data also reveal that as a group, Asians have a higher average level of education completed, and their ranks are growing more quickly due to immigration.

teens and twenty somethings as a group tend to be very technically savvy. Where appropriate, offer free Wi-Fi, internet ordering and reservations, interactive website functions and other “wired” options.

n Hispanic

consumers are drawn to lively environments. Upbeat music, sidewalk or window seating, demonstration and display cooking and high-energy service, are likely to appeal.

Research Update n Spanish-speaking households are heavily represented in such markets as California, Texas and Florida, and their numbers are growing in areas such as Georgia and the Carolinas – Restaurants & Institutions, citing U.S. Census data n Asians and Hispanics are more likely to pass on dessert unless they can either share it, or know they aren’t the only one at the table ordering it – Technomic n Hispanic and Asian diners are more partial to spicy foods than are Caucasian diners – Technomic n Asian households spend $41.96 a week on food away from home, compared with $37.06 for all households – Restaurants & Institutions, 2006 “Tastes of America” Study

Operator Success Story

Building Menu Variety Larkin Grisanti Chef and General Manager

Frank Grisanti’s and Bol á Pasta Memphis, TN

Alfredo is one of those sauces that is both classic and adaptable. “A lot of consumers equate Alfredo sauce with Italian food,” says Larkin Grisanti, who with father Frank runs four very well-regarded Italian restaurants in Memphis. “It’s familiar and comforting, but it’s also very versatile.”

Operational Insights

Managing Your Brand Your brand is the personality that you present to the world— take care of it, and it will help take care of you.

Take this simple test: Let’s say a new customer calls and asks: What kind of restaurant are you? You should be able to answer succinctly and definitively: We are a casual restaurant specializing in Mediterranean small plates; We are a reasonably priced family restaurant with homestyle comfort food; We are a classic American steakhouse.

Versatile is right: The sauce appears in a variety of guises on the menus of both the 98-year-old white-tablecloth Frank Grisanti’s—started by Larkin Grisanti’s great-grandfather in 1909— and the newer, fast-casual Bol á Pasta, with three locations in the Memphis area. These include everything from straight-up pasta with Alfredo sauce, to Alfredo-based white pizza and a pesto cream sauce with pine nuts over pasta.

“When we first opened Bol á Pasta, we designed it so that we wouldn’t need a lot of equipment or have to make all our sauces from scratch,” explains Grisanti. “We use probably 18 or 20 cases of STOUFFER’S® Alfredo Sauce a week, and it’s consistently delicious and stands up to the rigors of a busy kitchen. We’ve been extremely satisfied with the flavor and performance.”

Grisanti uses Alfredo sauce almost like cream to enrich other ingredients, but because it has a more distinctive flavor, a new specialty is created in the process. “We mix it with our homemade pesto, or with marinara sauce and hot red pepper to make a creamy fra diavolo sauce,” he says. “We use it on pastas as well as in baked dishes, and our customers have always been very pleased.”

Over the years, other manufacturers have come calling with samples of their Alfredo sauce, but according to Grisanti, STOUFFER’S ® is the best.

“We’ve been using it for years now and we’ve never seen any reason to switch.” www.frankgrisanti.com

You know the saying “When you’ve got your health, you’ve got everything.” Well, the same can be said for your brand. A brand is more than just a logo or a name on a sign, although those things are certainly important. Your brand is, literally, who you are and how your customers perceive you.

Protect its integrity like your firstborn.

A good brand starts with a Unique Selling Proposition (USP); in the case of a restaurant, that’s the thing you do better than any other establishment in the city. If you don’t know what that is, you haven’t got a memorable brand. And if you don’t uphold that proposition at every step, you run the real risk of losing your brand identity.

Once you’ve established that premise— that brand—every other decision you make should support it, from menu and décor to marketing. A family restaurant, for instance, shouldn’t have a prominent cocktail lounge, and a classic American steakhouse probably wouldn’t advertise a Kids Eat Free on Mondays program.

Offer a Mediterranean Specialty with Stouffer’s® Lean Cuisine® Vegetarian Meatballs Melanzana and Penne

Top Ten Tips for Building Traffic and Exposure for Your Operation 1 Announce everything via a press release to food reporters (e.g., new sous chef, new hours, new website and anything else that gets your name out there).

2 Get your restaurant listed on every food website (e.g., CuisineNet.com and toprestaurants.com).

3 Identify your USP – Unique Selling

NESCAFÉ® French Vanilla

Brand building must be part of your everyday culture. All of your employees need to understand it, so they can help communicate your brand promise to customers. Managing your brand is as much about guaranteeing the consistency of the guest’s experience, and you need the whole staff’s buy-in for that too.

Signage and point-of-sale materials should always tie back to the brand’s Unique Selling Proposition.

For a restaurant brand, the dining experience is obviously of paramount importance.

Keep in mind the following: n Create

signature menu items that no one else on the block can offer

n Train

back-of-house employees to execute those items with consistent quality

n Create

promotions that are based on events or products, not discounts— like themed dinners, a new seasonal menu or a Special Sandwich of the Week

n Make

sure direct-mail and point-of-sale materials reinforce the brand’s USP

n Partner

with trusted vendors and use their nationally recognized brand names—like high quality Nestlé ProfessionaL™ brands— to help leverage sales and margins

WEB

Discover more about trade dress at

Proposition (i.e., what makes your restaurant different from any other in the city), then use it!

4 What’s your restaurant’s worst feature? Change it!

5 Check with museums, art centers and theaters to see where their support groups meet and invite them to meet at your place.

6 Advertise on themed websites (e.g., Italian-themed sites, French-themed sites).

7 Seek placements in City Guidebooks; not just mentions, but actual reviews.

8 Work with convention centers; most publish a guide to local restaurants for travelers from out of town.

9 Tie in with specific country tour groups. If you have an Italian restaurant, for example, tie in with Italian tour groups.

10 Get a booth at your local farmers’ market and give away bite size tastes of food for free—these booths are inexpensive and fun!

SOURCE: Tellem Worldwide, Inc.

www.nestleprofessional.com/mix

11

In the Kitchen

Feeling the Heat— and the Love of Fort Worth in 2007 so his son could have a bone marrow transplant. To celebrate the boy being cancer-free for the first time in his life, Harrison decided to thank his new hometown in the best way he knew how: By cooking.

Michael Harrison Chef / Owner, Chicken Ranch Fort Worth, TX “People here in Fort Worth like their food pretty spicy,” says Michael Harrison, who opened Chicken Ranch in April 2008.

“In fact, people everywhere seem to be eating more spicy food.”

Harrison—a lifelong chef and restaurateur who was most recently executive chef of the 11-unit Deep Fork Group, in Oklahoma City, OK,—first came to Fort Worth

“I think one of the reasons that spicy food is getting more popular is because the products that are available now are so much better.”

The specialty of the house is Harrison’s award-winning fried chicken (which is first brined for a memorable flavor) as well as several kinds of wings, steaks, and Fort Worth’s only Kobe burger.

With the largest outdoor patio in town, Chicken Ranch is a good place for a family celebration, says Harrison, which is especially appropriate considering his own family’s circumstances. And so the menu runs the gamut from signature sandwiches like the Kentucky Hot Brown (an open-face turkey sandwich with cheese sauce), to filet mignon with a blue cheese and horseradish crust.

Some of his most popular dishes include chicken wings with a special ancho-bourbon

sauce, and crab cakes with spicy ancho remoulade. Harris uses MINOR’S® Ancho Flavor Concentrate in both those items and others where he wants the distinctive sweet-hot flavor of ancho chiles, without the hassle and inconsistency of using the actual dried peppers.

“You get a lot better yield and more predictable results, and it’s also safer for employees than handling chiles,” says Harrison. “I think one of the reasons that spicy food is getting more popular is because the products that are available now are so much better.”

TREND + FLAVOR WATCH: Drink Your Veggies!

The latest trend in signature drinks?

“Farm-fresh” ingredients, from leafy herbs to healthy vegetables—and we’re not just talking about the celery stalk in a Bloody Mary. It’s part of the Buy Local movement that’s sweeping through restaurant menus these days, inspiring chefs to spotlight fresh, seasonal produce from neighborhood farms.

Now bar chefs are running wild in the kitchen walk-in, using herbs and veggies as ingredients and garnishes to lend a healthy touch to drinks.

12 MIX SUMMER 2008

Cucumber Margarita—Tequila, triple sec, simple syrup and sweet and sour-mix, blended with cucumber and served in a salt-rimmed glass with cucumber-slice garnish -Straits, San Francisco, CA Mr. “820”—Gin shaken with rosemary, served in a chilled martini glass -Mint 820, Portland, OR

The Mint— Gold rum with muddled mint and grapefruit juice with soda and a splash of bitters, on ice -Mint 820, Portland, OR Jalapeño Lemonade -Bubby’s, New York City, NY

You may consider creamer just a normal part of your coffee offerings.

But to your customers, it creates a more meaningful connection. Give your customers COFFEE-MATE®, the creamer they use most at home, to offer them a familiar comfort that makes their moments more cherished.

Call 1-800-288-8682 or visit nestleprofessional.com to give them the creamer they prefer. nestleprofessional.com 1-800-288-8682 | NESTLÉ® and COFFEE-MATE® are registered trademarks of Société des Produits Nestlé S.A., Vevey, Switzerland.

Product Spotlight

MINOR’S® Chipotle Flavor Concentrate* This lively blend of chipotle and jalapeño peppers with hints of onion, garlic and spice adds Southwestern sizzle to a wide variety of menu specialties, from a simple sandwich sauce to such complex signatures as Kobe Beef Meatballs with MINOR’S Chipotle Flavor Concentrate.

MINOR’S® Apricot Chipotle Mustard RTU Sauce* Part of a full line of 20 convenient, high-quality ready-to-use (RTU) sauces, MINOR’S Apricot Chipotle Mustard combines zesty, sweet, smoky and hot flavors in one smoldering-fresh, palate-pleasing sauce—great on its own as a dipping sauce, or use as a base for signature menu items like Grilled Sausages and Pierogies with MINOR’S Apricot Chipotle Mustard.

STOUFFER’S® Angry Creamy Corn* Artisan-crafted ingredients bring authenticity to STOUFFER’S upscale new collection of specialty side dishes, including this flavorful creamed corn with attitude: Sweet summer corn and red hot peppers, fueled by the heat of barrel-aged peppers. Use as a sauce or side with a variety of different center-of-plate items.

STOUFFER’S® Smoky Black Beans* What could be better with barbecue or a grilled menu signature than this tasty combination of earthy black beans made with North Country Smokehouse® Applewood Smoked Bacon with the subtle heat of chipotles? Combine with carnitas or beef to create a hearty main course to serve over rice.

14 MIX SUMMER 2008

CHEF-MATE ® QUE BUENO® Cheese Sauces* The same great cheese sauces now have a new name: Chef-Mate QUE BUENO. And how good they are; whether you choose Mild, Nacho or Jalapeño flavor, Chef-Mate QUE BUENO cheese sauces are perfect when you want to add a little Mexican flair to menu items.

COFFEE-MATE ® Creamy Chocolate Creamer Consumers love to enhance their coffee with the uniquely, rich and smooth experience of COFFEE-MATE Creamy Chocolate Creamer.

Give your patrons the chance to enjoy rich mocha flavor without having to pay coffee-house prices—all in a convenient tub format.

NESTLÉ ® TOLL HOUSE ® Cookie Dough Pieces* Capitalize on the craveability of cookie dough with delicious NESTLÉ TOLL HOUSE Cookie Dough Pieces. Use them in a variety of treats, from smoothies and ice cream sundaes to custards and other sweets.

NESTEA® Leaf, Soluble and Hot Tea Bags* Tap into the health benefits of tea with the convenience of three different NESTEA formats. Hot or iced, regular or decaf, NESTEA offers a proven tradition of quality, consistency and confidence. The custom blend of orange pekoe and pekoe cut black tea delivers a well-rounded, full-bodied serving of tea that is rich, ruby red in color with excellent clarity.

*Shown as serving suggestion

15

Recipes

Carne Asada made with MINOR’S® Roasted Garlic Flavor Concentrate Yield: 1 gal. Serves: 24 (6 oz.)

Ingredients

Weight

Beef flank steak

6 lb.

Measure

Millennium Spice Rub (see recipe)

2 Tbsp.

Lime juice

¹⁄³ cup

Jalapeños, sliced

1 ½ oz.

¼ cup

Tomatoes, fresh, seeded, large dice

1 lb.

1 quart

Onions, peeled, large dice

2 lb.

2 quarts

Water MINOR’S® Beef Gravy Concentrate

1½ quarts 6.8 oz.

½ container (13.6 oz.)

Millennium Spice Rub Yield: 153 g (approximately 10 Tbsp.)

Ingredients

Weight

Brown sugar

30 g

Garlic powder

20 g

Onion powder

8g

Thyme, dried

2g

MINOR’S® Roasted Garlic Flavor Concentrate

1 Tbsp.

Paprika

7g

Cumin, ground

1 Tbsp.

Cayenne, ground

3g

Chili powder

1 tsp.

Yellow mustard, ground

2g

Kosher salt

48 g

Coriander seeds

2g

Cumin seeds

12 g

Black peppercorns

15 g

Chiles, dried

4g

PROCEDURE

1. Season flank steak with Millennium Spice Rub and lime juice.

Let marinate 20 minutes.

2. Place flank steak on heated grill top and sear outside until medium rare. Cool and cut in large dice. Set aside.

3. Place jalapeños, tomatoes and onions on large sheet pan and place under broiler until edges of vegetables are blackened, stirring occasionally.

4. In a large braising pan, heat water to a gentle boil. Add MINOR’S Beef Gravy Concentrate, MINOR’S Roasted Garlic Flavor Concentrate, cumin and chili powder, stirring with a wire whip until thick and smooth. Turn off heat. Add diced beef and roasted vegetables. Place in a 350°F conventional oven for 1 hour 40 minutes or until meat is tender. Serve with rice and fresh flour tortillas.

PROCEDURE

1. In a small bowl, combine brown sugar, garlic and onion powder, thyme, paprika, cayenne, mustard and salt.

2. In a preheated dry sauté pan or skillet, add the whole spices and dried chiles and toast until fragrant, being careful not to burn.

Cool and transfer to a spice or coffee mill or a mortar, and process or crush to a powder.

3. Add the freshly ground spices to the bowl with the sugar mixture and stir to combine thoroughly. Transfer to a jar for storage.

SERVING SUGGESTIONS: Incorporate Minor’s Miso Ginger, Cilantro or Ancho Signature™ Flavors in combination with the Apricot Chipotle Mustard Sauce.

Bloody Maria Yield: 80 oz. Serves: 10 (12 oz.)

Ingredients

Measure

Tomato juice

2 quarts

MINOR’S® Cilantro Signature™ Flavor

2 tsp.

Lime juice, fresh

¾ cup

Celery salt

2 tsp.

Horseradish

1 Tbsp. + 1 tsp.

Worcestershire sauce

2 tsp.

Hot sauce

1½ tsp.

Kosher salt

2 tsp.

Ground pepper

½ tsp.

Vodka

1½ cups

Celery, for garnish Cilantro leaves, for garnish (optional) Cucumber spears, wheels or chunks, for garnish (optional) Grape tomato, for garnish (optional) PROCEDURE

1. In a large pitcher, combine tomato juice, Minor’s Cilantro Signature Flavor, lime juice, celery salt, horseradish, Worcestershire sauce, hot sauce, salt and pepper. Mix well.

2. Add vodka and mix well.

3. Pour into 12-oz. serving glasses filled with ice.

4. Garnish with skewer of celery, cilantro, cucumber and/or tomato.

16 MIX SUMMER 2008

Stouffer’s® Smoky Black Beans & Pulled Pork Carnitas over Rice Pilaf Yield: 120 oz. Servings: 10 (12 oz.)

Ingredients

Weight

Pork carnitas, prepared

40 oz.

Rice pilaf

40 oz.

STOUFFER’S® Smoky Black Beans

40 oz.

Measure

1 pouch

Cilantro, fresh, for garnish

Sprig

PROCEDURE

1. Warm prepared pork carnitas and portion the meat into large chunks or pull the meat into shreds.

2. Prepare the rice pilaf and hold for service.

3. Heat the STOUFFER’S Smoky Black Beans in a hot-water bath and hold in a bain marie for service.

4. For each serving, portion 4 oz. of rice pilaf and top with 4 oz. of STOUFFER’S Smoky Black Beans. Top the beans with 4 oz. pork carnitas. Garnish with cilantro and serve hot.

SERVING SUGGESTIONS: To make the pork crispy, quickly flash the braised meat in hot oil. Use caution as the oil will splatter and could cause injury.

Stouffer’s® Angry Creamy Corn over Pan Seared Trout & Wilted Spinach Yield: 150 oz. Serves: 10 (15 oz.)

Ingredients

Weight

Spinach, baby, washed and dried

30 oz.

Vegetable oil

8 oz.

1 cup

MINOR’S® Roasted Garlic Signature™ Flavor

4 oz.

1 Tbsp.

Salt

Measure

To taste

Black pepper, ground

To taste

STOUFFER’S® Angry Creamy Corn, thawed

40 oz.

1 pouch

Rainbow trout, whole, 12 oz., filleted,

7 ½ lb.

12

skin on, pin bones removed PROCEDURE

Southwestern Style Pizza with Chef-mate Que Bueno® Nacho Cheese Sauce

®

Yield: 9 oz. Serves: 2 Ingredients

Weight

Tortillas, 12", soft

3 oz.

2

Cheese, cheddar, shredded

1 oz.

¼ cup

Chicken, cooked, shredded

2 oz.

MINOR’S® Cilantro Lime Flavor Concentrate

Measure

¼ cup ½ tsp.

Refried beans

1 oz.

CHEF-MATE® QUE BueNO® Nacho Cheese Sauce

2 oz.

¼ cup

Bell peppers, red, washed, seeded, small dice

1 oz.

2 Tbsp.

Scallions, washed free of dirt, diced

1 oz.

2 Tbsp.

Cilantro, washed, patted dry, rough-chopped

2 Tbsp.

1. Wash and dry baby spinach. In a heated sauté pan, add ½ Tbsp. oil and MINOR’S Roasted Garlic Signature Flavor. Wilt the spinach in the hot oil and season with salt and pepper to taste. Remove immediately and reserve for plating.

2. Pre-heat the stouffer’s Angry Creamy Corn in the pouch by submersing in a hot-water bath; hold warm.

3. Sprinkle fish with salt and pepper to taste. Heat additional ½ Tbsp. oil in skillet over medium-high heat. Add fish; sauté until skin is crisp and the flesh is just opaque in center, about 4 minutes per side.

4. Plate wilted spinach and then transfer fish to plates. Top fish with 4 oz. of stouffer’s Angry Creamy Corn and serve.

1 Tbsp.

PROCEDURE

1. Place one tortilla in a nonstick skillet, over medium low heat. Sprinkle with cheese and layer with second tortilla. Cook until the cheese starts to melt and bottom starts to crisp. Turn over and cook the other side until lightly browned and crisp. Remove and reserve.

2. Mix the chicken with the MINOR’S® Cilantro Lime Flavor Concentrate.

3. Spread the refried beans over the warm tortilla and top with the chicken. Garnish with the diced red peppers, scallions, and cilantro.

Drizzle with the CHEF-MATE QUE BUENO Nacho Cheese Sauce and place in a 350°F oven until thoroughly heated and an internal temperature of 165°F has been reached.

4. Cut into wedges or 4-, 6- or 8-cut. Serve warm.

SERVING SUGGESTIONS: Serve with sour cream spiked with Minor’s ® Ancho, Chipotle or Cilantro Lime Flavor Concentrates. Guacamole and salsa may be served as well.

All Nestlé ProfessionalTM recipes were developed in Nestlé Culinary Services Kitchens, with a special thanks to Greg Ische, Manager/Culinary Innovation of Nestlé Professional North America, and Wynne Nord, Senior Foodservice Specialist.

In the Next Issue of MIX

MIX FOOD

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SpRIng

2008

a: Oh Mam t! stes Grea Umami Ta i

Umam

All About UMAMI Maybe you’ve heard about umami, the magic “fifth taste” that everyone seems to be talking about these days—or then again, maybe you haven’t. In either case, in the next issue of MIX, we’ll tell you what umami is and why you want to put it on your menu. We’ll examine the hot new drinkable-dessert trend, discuss favorite equipment with our chefs here at Nestlé, and take a look at what’s on the mind of the global consumer. All that plus great recipes, product news and the word on our latest promotion.

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