MIX F O O D F L AV O R S I D E A S FA L L 2 0 0 8
All About Umami Consumer Views
Purchasing Strategies
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Natur ally Inspired. INTRODUCING MINOR’S ALL NATUR AL BASES. Wholesome, fresh taste made with pure ingredients. Ž
It’s what more and more customers are searching for. And it’s the reason we created our new line of bases. Grown from the desire to help you add nutritional options and noticeably superior flavor to your menu, our
new beef, chicken and vegetable bases are carefully crafted with the finest ingredients for a fresh, natural taste.
H;NOL;F CHAL?>C?HNM .I ;>>?> -3' .I JL?M?LP;NCP?M IL BS>LIA?H;N?> ICFM A NL;HM ;H> M;NOL;N?> @;N J?L M?LPCHA F?MM MI>COG Learn how all natural bases can make your menu flourish by calling 1-800-243-8822. Visit nestleprofessional.com to find recipes like the Italian Vegetable Soup shown above. *25% less sodium than traditional base NESTLÉ PROFESSIONALTM and MINOR’S Ž are trademarks owned by SociÊtÊ des Produits, NestlÊ S.A., Vevey, Switzerland.
This Issue
NESTLÉ PROFESSIONAL : ™
It Just Keeps Getting Better Welcome back to MIX, the exclusive magazine of NESTLÉ PROFESSIONAL. This is a milestone of sorts, the end of two full and successful years of publication— each issue better than the last as we strive to meet the complex needs of our operator partners. In those two years, the foodservice marketplace has become a much more challenging place, where news of food safety breaches, rising prices and nervous consumers seem to be everywhere.
Ongoing Improvements for nestleprofessional.com If it’s been a while since you’ve visited our new website nestleprofessional.com, we think you’ll be as excited as we are about all the new features we’ve added and improvements we’ve made. We’ve got thousands of great recipes that showcase our brands, as well as a growing library of exclusive web articles, and information about our latest promotions and new products.
But with NESTLÉ PROFESSIONAL, you’re backed by a global foodservice organization with the singular goal of providing you with new ideas, tools and resources that can help you grow your business.
Moving forward into 2009 and beyond, we will continue to update and improve nestleprofessional.com, giving you lots of reasons to keep on logging on.
Expanding Product Portfolio The transition to NESTLÉ PROFESSIONAL signaled the start of a new era in product innovation and renovation, with the capability and commitment to providing outstanding products that are always exciting and on-trend—whether the trend is heartwarming comfort food or cutting-edge ethnic cuisine. And our ongoing Nutrition and Health & Wellness initiative means that you can also look to NESTLÉ PROFESSIONAL for trusted brands that are wholesome, balanced and appealing. The opening of our new state-of-the-art Customer Innovation Center in Solon, OH this fall also heralds the start of something better, providing a global hub and a realworld operational focus to ensure that branded product concepts and solutions will exceed consumer expectations.
Other New Developments At NESTLÉ PROFESSIONAL, we’re committed to our own growth as well as to that of our operator partners. You will continue to see new services, products and resources, and ongoing improvements in every area. We hope you signed up for our monthly e-newsletter, At Your Service, which provides breaking news about NESTLÉ PROFESSIONAL products, promotions and services, delivered directly to your in-box. Register at nestleprofessional.com to receive this valuable tool. One of our newest resources is Market Insights, a new quarterly online communication from the NESTLÉ PROFESSIONAL Market Intelligence Team that provides a look at the latest data driving the foodservice industry, and actionable ideas for responding to these important market forces. For more information, turn to the back page of MIX.
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.
Check Out What’s Inside | M enu Inspirations
Umami: The 5th Taste pg. 4
| S tirrings
Drinkable Desserts pg. 7
| C onsumer Connections
Keeping Pace with Changing Lifestyles pg. 8
| O perational Insights
Supply Side Economics pg. 10
| In The Kitchen
Distinctive Flavors Create Signature Dishes pg. 12
| P roduct Spotlight
Exciting New Products from STOUFFER’S®, MINOR’S® and More pg. 14
| R ecipes
The Art of Umami pg. 16
| T he Back Page
Our Newest Resource: Market Insights pg. 18
On the cover: Beef Barley Soup made with MINOR’S® Beef Base 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
The
5 Taste th
The savory flavor of umami can transform almost any dish.
Sweet, salty, sour, bitter … and umami. Derived from a Japanese word for “deliciousness,” the fifth taste has taught us not only about why some foods are so satisfying, but also about the very nature of human taste. Umami (pronounced “oo-MA-mee”) is generally described as the savory taste. Discovered by a Japanese scientist 100 years ago, umami is the flavor of glutamate, an amino acid that is one of the essential building blocks of protein. Monosodium glutamate, or MSG, is a kind of naturally-occurring essence of umami that is used as a flavor enhancer in many foods. Although once implicated as the cause of “Chinese restaurant syndrome”—
causing headaches and other reactions for some diners— MSG has since been scientifically absolved. Although umami was first identified in 1908 by Kikunae Ikeda, its existence was not confirmed until the year 2000 by researchers at the University of Miami. This helped pave the way for the rising interest in modern flavor science. Not coincidentally, many Japanese foods are loaded with umami, including soy, seaweed, green tea, dried bonito flakes and the ubiquitous stock known as dashi. It is
also significantly present in Parmesan cheese, mushrooms, truffles, potatoes, tomatoes and nearly every form of meat and seafood, from sardines and squid to shrimp. In fact, many scientists now believe that umami is the taste of protein, and that our ancient caveman ancestors would have sought it out just as they craved foods that were sweet (the flavor of energy-giving carbohydrates) and avoided those that were bitter (poisonous plants). WEB
For more information on the physiology of taste, go to nestleprofessional.com/mix.
Umami-Rich Foods Umami is present to some degree in many foods, including meats, shellfish and many varieties of fish. The following foods are particularly rich in the fifth taste:
Loaded Potato Skin Nachos made with CHEF-MATE® QUE BUENO® Mild Nacho Cheese Sauce
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Anchovies and anchovy paste Beef Carrots Chicken Chinese cabbage Clams Cod Cured meats (i.e. ham) Dried bonito flakes (used in dashi and other Japanese dishes) Fermented condiments (Asian fish sauce, Worcestershire, soy sauce, miso) Green teas Ketchup
Konbu (giant kelp) and other edible seaweed Mackerel Mushrooms Oysters Parmesan and other aged cheeses Pork Potatoes Sardines Sea bream Shrimp Soybeans and tofu Squid Sweet potatoes Tomatoes Truffles
How To...
Shrimp Pad Thai made with MINOR’S® Thai Style Peanut Sauce Concentrate
Make Chicken Pot Pie
Many umami-rich foods are some of the most satisfying foods in the world—think of a big sizzling steak with sautéed mushrooms, or a big bowl of pasta and tomato sauce, showered with grated Parmesan cheese. Foods like these have a deep, almost universal appeal. That’s umami in action. The sensation of umami is intensified not only through cooking, but also through aging, drying, curing, smoking and fermentation—some of the most ancient food preservation techniques around. Now chefs as well as food manufacturers have set out to use the principles of umami to make their offerings more appealing and memorable. They do this by deliberately manipulating umami. According to David Kasabian, co-author of the groundbreaking book The Fifth Taste: Cooking with Umami, using umami represents an easy and dramatic way of making food taste better.
Grilled vegetables and goat cheese with STOUFFER’S® Fire-Roasted Pomodoro Sauce
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The simple addition of umami ingredients—or using prepared foods that are high in umami—delivers this wonderful quality. In general, the more umami that is present in food, the more flavorful and satisfying it will be. That applies not just to ingredients, but also to the techniques used to cook or process them, from grilling to drying and aging. Aged cheeses are more flavorful than young ones; sun-dried tomatoes have a more concentrated tomatoey-ness than fresh ones. Steak dishes derive flavor not just from the meat and mushrooms themselves, but also from the caramelization and intensifying of flavors that take place on the grill and in the sauté pan, creating a real powerhouse of flavor.
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Continues on next page.
Chicken and Portabello White Cheddar Pot Pie made with MINOR’S® Chicken Base
4 STEP 1 Prep chicken, mushrooms, Alfredo sauce, egg wash and other ingredients and mix thoroughly in a large bowl. STEP 2 Transfer chicken mixture to individual ovenproof baking dishes; cut puff pastry tops to fit. STEP 3 Place puff pastry circles on top of casseroles, decorate as desired and brush gently with egg wash. STEP 4 Bake until puff pastry is golden brown and internal temperature has reached 165°F. Plate and serve immediately.
For the recipe, see pg. 16. 5
Menu Inspirations The
Taste: 5 th
Umami Rich Nestlé Products
Penne with STOUFFER’S® Alfredo Sauce
Cuban Beef Stew in Beef Broth over Sticky Rice made with MINOR’S® Beef Gravy Concentrate
HOT POCKETS® Brand Mediterranean-style Chicken Croustade Chicken Saltimbocca made with STOUFFER’S® Marsala Sauce with Portabello Mushrooms
The Benefits of Umami
Quick Tips for Adding Umami
n Umami-rich
n Add
foods can increase the feeling of satiation, causing people to enjoy food more and potentially eat less of it
n The
use of umami flavors may reduce the need for added salt
n Umami
piques the appetite; it could serve to counteract the decline in taste and appetite that comes with aging and certain types of illness
n Umami
ingredients may help to balance out and soften bitter flavors, which could lead to its use in the formulation of healthier diets for children, who are very sensitive to bitter flavors—such as those present in many vegetables
grated or shaved Parmesan or another aged cheese
n Heighten
meaty flavors with a MINOR’S® base or gravies from MINOR’S or TRIO®
n Where
appropriate, use soy sauce or Worcestershire sauce rather than salt
n Stir
a little anchovy paste into stews and soups, where it will leave a subtle but indefinable savor
n Umami-rich
sauces like STOUFFER’S® Fire-Roasted Pomodoro Sauce or Marsala Sauce with Portabello Mushroom can be used as a recipe ingredient
WEB
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For recipes and more about how to cook with umami, go to nestleprofessional.com/mix.
Roasted Turkey with TRIO® Turkey Gravy
Stirrings
Drinkable Desserts Drink up: It’s dessert. Liquid sweets like fruit smoothies, rich dessert cocktails, coffee-based specialties and upscale drinkable signatures are gaining momentum, as foodservice operators seek to please customers who are too full for a traditional dessert, or simply want a new after-dinner experience. These drinkable desserts are also perfect for the holidays.
Smoothies and Shakes
Coffee Specialties
Rich blended, frozen drinks are a natural stand-in for dessert, especially in quickservice or takeout settings. Jack In The Box’s new Real Fruit Smoothies—blends of fruit juice and frozen yogurt in Strawberry Banana, Mango and Orange Sunrise—are designed for on-the-go consumers who want something sweet but healthy. Mix-ins like candy or crumbled cookies are another possibility: Wendy’s Twisted Frosty is now available with NESTLÉ® TOLL HOUSE® Cookie Dough for a new twist on a classic treat.
Specialty coffee drinks like cappuccino or espresso with a shot of Sambuca are time-honored substitutes for dessert—all the more reason to up the ante with a more signature approach. NESCAFÉ® products are a perfect platform for high-quality coffee dessert drinks, mixed with coffee ice cream and prepared eggnog, for instance, or gingerbread syrup and steamed milk. Pangea Restaurant in Scotrun, PA offers a Honey Vanilla Latte (double espresso, honey, vanilla, and steamed milk).
Alcoholic Afterwards
NESTLÉ® Carnation® Smoothie
Liquid Indulgences Many upscale, chef-driven restaurants include drinkable options on their dessert lists, including sweet “shots” integrated into dessert samplers. For instance, a Chocolate Sampler specialty at Alan Wong’s in Honolulu, HI comprises peanut butter molten chocolate cake, crunchy chocolate bars, white and dark chocolate ice cream bombe, and a premium chocolate soup.
After-dinner drinks like cordials and booze-infused coffee drinks have been around forever, but these days they’re taking on glamour and signature status. At Dylan Prime in New York City, a selection of trademarked Pie-tinis and Caketails includes the Key Lime Pie-tini (rum, Triple Sec and fresh lime juice in a glass rimmed with Graham-cracker crumbs), and the German Chocolate Cake (dark chocolate liqueur, rum, Frangelico and caramel sauce, floated with chocolate cream and toasted flaked coconut).
DID YOU KNOW? Menu item counts for nonalcoholic dessert beverages—including creamy dessert beverages like
NESCAFÉ® Specialty Coffee Frappe
Priced at $12, they are a premium alternative—or addition—to the $8-10 standard desserts.
Quick Ideas n Add
flavored COFFEE-MATE® Creamer to shakes and sodas to create sweet blended dessert beverages in flavors like caramel or French Vanilla
n Boost
the sweetness quotient of coffee with the addition of toppings like whipped cream, chocolate shavings, jimmies or other sprinkles, nuts or chocolate chips. Try NESTLÉ® BUTTERFINGER® or NESTLÉ® CRUNCH® for a unique topping
n Mix
CARNATION® Malted Milk into milkshakes and other blended beverages to create a retro dessert malted frappe
n Remember
that cocoa drinks made with NESTLE® Hot Cocoa are always a favorite with kids and adults alike
shakes and smoothies, and iced dessert beverages such as slushes— are up 62% in the most recent period. - Foodservice Research Institute, MenuMine
NESTLÉ® Hot Cocoa
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Consumer Connections
Keeping Pace with Changing Lifestyles Seven key trends are shaping people’s behavior when eating away from home: 1 Evolving Roles 2 Risk Society 3 Fluid Lives 4 Fusion 5 Pleasure Principles 6 Wising Up 7 Seeking Balance Customers are a complicated lot. They say one thing and want another, change their buying patterns and behaviors, refuse to behave according to their demographic norms. And just when you think you’ve got something figured out, it morphs into something else. Consumer tastes and lifestyles are being transformed, and staying abreast is critical. At NESTLÉ PROFESSIONAL™, we’ve brought all our global resources to bear on the issue of identifying key global trends: The seven key trends that are shaping people’s behavior when eating away from home.
Trend #4: Fusion The world is getting smaller. People are opening their eyes and looking at the rest of the world, borrowing things from other cultures and adapting them to suit their own lifestyles. This creative blending leads to an interesting paradox: Openness to change, and at the same time a return to the roots of whatever is most worth keeping in our own lives.
Implications Offering more ethnic menu choices and global food concepts is the obvious response, but there are other issues. In other parts of the world, for instance, people may dine later; they may “snack” throughout the day rather than having two or three main meals; they may hold a meal with family sacred. At the same time, a return to simple, honest pleasures like fresh seasonal foods and comforting meals is still important.
In this exclusive MIX article, we’re sharing a “top line” evaluation of what several of these key trends mean for our readers. WEB
For further explanation of all seven trends, go to nestleprofessional.com/mix
8 MIX FALL 2008
Wrap with STOUFFER’S® LEAN CUISINE® Orange Beef
Trend #7: Seeking Balance Today’s definition of wellness is broader than ever. In addition to physical wellbeing, “wellness” embraces emotional and spiritual health. Previous generations relied upon government, education, and other institutions to set the health agenda. Today consumers are more proactive, and more willing to take responsibility for their own physical and emotional wellness. They’re looking for tangible benefits for body and soul, through balanced health and weight management, better access to nature’s best, and more fully-integrated playtime.
Implications Once again, it all comes back to choice— lean fish for a main course, chocolate for dessert. Mix-and-match menu components like small plates allow people to watch portion sizes, or not. Consumers want the option of healthy selections, but they may also choose to indulge if the right treat is on offer.
Research Update n More men are cooking than ever before in history, preparing 18% of all in-home dinners in 2008, compared to 13% in 2003 – The NPD Group n Consumers from all walks of life are free—and willing—to explore levels of luxury heretofore reserved for only the most wealthy or elite – The Hartman Group, 2006 n 32% of consumers surveyed in 2008 say they like menus that provide nutrition information on them,
Grouper over Saffron Risotto made with MINOR’S® Honey Citrus Pepper RTU Sauce
– Restaurant & Institutions’ 2008 New American Diner Survey n Married couples with children ages
Trend #5: Pleasure Principles Whether compensating for high stress levels, rebelling against too many rules or rewarding themselves for success, more consumers are indulging themselves, looking for treats and searching for pleasure. “I deserve it” and “I want it” are common threads, and the more people achieve, the
up from 21% in 2007
18 or younger accounted for about 20% of U.S. households in 2000, down from 40% in 1970
more they feel like celebrating. This “vice is nice” mindset opens the door for new experiences, stimulating all the senses and demanding choice and customization in the fulfillment of their desires.
– U.S. Census Bureau n Women’s participation in the U.S. labor force topped out at just above 60% in 2001, but has been falling ever since – U.S. Department of Labor
Implications The role of high-quality ingredients, menu variety, patron choice and high levels of experience—from the food to the décor and ambience—has never been more important. Consumers are drawn to food options that allow them to specify what, when and how much, like build-your-own salads and sandwiches to order, or pizza for breakfast and pancakes for dinner.
n 47% of diners say that when dining out, they order something different from what they would prepare at home – Restaurant & Institutions’ 2008 New American Diner Survey n A person’s status is no longer measured by dollars earned, but by improvements made – BrainReserve
Cheesecake with NESTLÉ® Butterfinger® Candy Pieces
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Operator Success Story
Building on Value Tony Egizio Director of Food & Beverage
Kings Restaurants Pittsburgh, PA
Operational Insights
Supply Side Economics Now more than ever, it’s time to check all the links in your supply chain.
Today more than ever, offering customers good value is paramount. That’s a premise that has kept Kings Restaurants in business for 41 years, and that goes double for the current economy. “We really have to work hard to hold our ground, by working diligently to provide value for the customer,” says Tony Egizio, director of food and beverage for the 35-unit family-restaurant chain. The latest wrinkle for the chain: A series of limited-time promotions offering 10 Meals Under $5, launched in June. Although the exact offerings change every five weeks, Egizio sees renewing the strategy with new items each cycle for the foreseeable future. “Our regular meals don’t cost that much more, but people have been gravitating to these specials,” says Egizio, a 23-year Kings veteran. And, because people are trading down—casual-theme restaurant core customers to family restaurants, and familyrestaurant customers to QSRs—Kings execs hope that the program will introduce a new group to the concept that will stay on when the economic climate improves. The 10-item lineup includes some regular and some new menu items, including a hand-breaded chicken breast that was offered with CHEF-MATE ® Country Sausage Gravy in the first promo cycle, and with STOUFFER’S® Alfredo Sauce and mozzarella cheese for a Kings take on chicken Cordon Bleu in the second. Other new items include a Chicken Parmwich (chicken parmesan sandwich) and chicken and steak kabobs—so successful they will probably be added to the core menu. All told, Kings uses nine different Nestlé brands, from COFFEE-MATE ® to MINOR’S®, and Egizio is a committed customer: “Nestlé products are always top-notch, and the company has a great R&D team—they’ve shown us a lot of ideas that are just right for a concept like ours that stresses value and quality.” www.kingsfamily.com
No doubt about it: These are challenging times for the foodservice industry. Not only are consumers scaling back away-from-home expenditures because of such issues as the mortgage meltdown and skyrocketing gas prices, but product costs to the operator are also spiraling upward. And it’s not always possible to pass the increase along to the consumer in the form of menu price increases.
Here are some ways that operators can help keep their cost of goods down: n Work with Your Suppliers – Especially
with fresh and other perishable products from smaller vendors, agreeing to take something like an entire daily catch of a particular kind of seafood or a set percentage of a season’s worth of produce will almost guarantee you a favorable price.
Peppercorn Rib Eye and Roasted Tomato Sandwich made with MINOR’S® Green Peppercorn Sauce Concentrate
n Investigate More Economical
Ingredients – You may no longer be able to afford premium ribeye steak or imported cheese, but will a more cost-effective beef cut like flatiron or rump steak or a domestic cheese equivalent do the job just as well? Many operators actually enjoy the creativity challenge of menuing specialties that take advantage of underutilized (read: economical) ingredients. n Pay Your Invoices on Time
– Three little words: Pay your bills. Or at the very least, call to arrange a payment schedule; in tough times, operators who pay on time can often ask for a better price.
n Minimize Deliveries – By consolidating
with one distributor, changing your ordering day or accepting less-frequent delivery drops, where possible, you may be able to take a full truckload or case, thereby reducing your suppliers’ costs. Working more closely with all your suppliers to help them handle their costs will invariably help yours as well.
DID YOU KNOW?
n Use all of a Supplier’s Resources
– Consider the whole package of product and value-added resources, not just the product alone. Large manufacturers and distributors may have resources they are willing to share with their customers, such as consumer research, test-kitchen facilities, trend information and other tools.
In a recent survey, more than half of consumers who dine out regularly are cutting back on restaurant spending because of the economy. - Mintel
NESTLÉ PROFESSIONAL™ offers a portfolio of proven brands and quality culinary and beverage products, as well as strategic partnership capabilities. These include everything from free advice from our food and beverage professionals and marketing, merchandising and sales experts, to complete, customized food and beverage solutions on any scale.
According to the Bureau of Labor Statistics, food prices increased by 4.9% last year, and they’re on track to balloon another 4-5% in 2008.
At www.nestleprofessional.com, you’ll find a wealth of information—including recipes and ideas for changing menu items designed to help deliver more profit—covering everything from lowering product cost to cross-utilizing more ingredients.
Turkish Meatballs and CranberryPomegranate Chutney made with MINOR’S® Turkey Gravy Concentrate
Put Your Menu to Work The menu itself is a valuable tool in the effort to lower costs and build traffic
n Leverage Smaller Portion Sizes – Small plates, “mini” burgers and desserts, and downsized entrées are not only trendy and encourage sampling, they offer a way to lower item prices without resorting to price cuts, two-fors or coupons. n Make Menus More Flexible – The more often you change your menu, the easier it is to take advantage of seasonal low prices, specials and promotions. For smaller operations, desktop publishing
has made it relatively easy to print menus in-house, but even larger locations can take advantage of blackboard menus and other specials. n Use Prepared Products Wherever Appropriate – Many have quality that is as good or better than scratch, especially when you factor in consistency, labor and training. They also eliminate the need to inventory expensive specialty ingredients that may only be used in one or two items.
n Turn to Brands and Other Items That Speak to Quality – Trusted brands paint a halo of quality around menu items that add value for the customer. Brands and other products that deliver a quality message may also support premium pricing, or help hold the line against having to reduce menu prices. WEB
For more ideas on how your menu can help combat the current economy, go to nestleprofessional.com/mix
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In the Kitchen
Distinctive Flavors Create Signature Dishes At Harrah’s Casino Tunica in Tunica, MS, a Nestlé Professional™ customer since 2006, distinctive flavors and sauces drive the menu at ’37 Restaurant. The result of a recent $45 million renovation, the former Grand Casino Resort Tunica got a complete new lease on life, including a spa, world-class golf facility, state-of-the-art gaming, and six restaurants. ’37, named in homage to the year founder Bill Harrah opened his first bingo parlor, is the resort’s upscale dining outlet (other restaurants include Murano’s for Southern Italian food, the Paula Deed Buffet, Replays sports bar, Delta Blues Café and Java Grande for coffee and light foods). All told, the casino uses 8 Nestlé Professional™ brands throughout its operation, in particular STOUFFER’S®, STOUFFER’S®
LEAN CUISINE®, and COFFEE-MATE®. The menu at ’37 nods to classic steakhouse fare, with a difference. “We know that diners these days are bombarded with so many choices and options that we wanted to make the experience they encounter at ’37 unique, somewhat risky and, most importantly, great-tasting,” says the restaurant’s manager, Christopher Johnson. Classic steaks like ribeye, New York Strip and “Kobe” filet are complemented by a la carte sauces (Bearnaise, Hollandaise, Ginger Soy, Bourbon Peppercorn and Blue Cheese), as well as one-of-a-kind sides (panko crusted cauliflower, Reggiano creamed spinach, white cheddar macaroni). Signature specialties like Filet Stroganoff (with pappardelle pasta, forest mushroom ragout and crème fraiche),
Lobster & Rock Shrimp Corndogs (served with banana ketchup and sweet mustard) and Fire-Roasted Chilean Sea Bass (with Napa cabbage roll and carrot curry butter) further set the menu apart. Even straightforward appetizers get a punch of distinctive flavors—many of them rich with umami. The Believe It or Not salad features Maui onions, Ripley tomatoes, blue cheese and cucumbers in a roasted garlic vinaigrette. Rockefeller Bisque features Pernod, baby spinach bacon and a garnish of fried oysters. And fried calamari are prepared salt-and-pepper fashion with baby green beans, artichokes, lemon and chipotle aioli. “Our guests have truly appreciated our menu for its variety of offerings and signature preparations,” says Johnson.
TREND + FLAVOR WATCH: Salt of the Earth Who could have guessed that salt could become trendy and high-end? But in this ingredient-obsessed era, chefs are experimenting with all kinds of artisanal salts, from French fleur de sel to Hawaiian red salt. Today many kitchens stock a variety of different specialty salts, not just for seasoning food, but for “finishing” it with a distinctive flavor and crunch. Like wine, salts take their flavor from the land where they were produced—especially the naturally-occurring minerals that remain after gathering or mining—and whether they are refined or left in the natural state. Here are some salts to consider: Fleur de Sel – This pure white “flower of salt” consists of the young crystals that form naturally on the tops of salt evaporation ponds in the Guérande region of France. The delicate flavor is perfect for salads, cooked fresh vegetables and grilled fish. Grey Salt – Also known as sel gris or Celtic sea salt, this moist, unrefined salt has a grey color and mineral flavor that comes from the clays where it is gathered. Grey salt is considered to be some of the finest in the world.
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Hawaiian Red Salt – With its distinctive red color (from volcanic clay) and subtle, mellow flavor, Hawaiian sea salt is often named on menus. Traditional for Hawaiian specialties like Kalua pork and poke, it’s also wonderful on roasted meats. Black Salt – This unrefined mineral salt has a pleasantly strong, almost sulfuric flavor, making it useful as a garnish or finish for foods. It’s also traditionally used in Indian cooking. Maldon Sea Salt – With its distinctive pyramidal crystals and valuable sea water trace-elements, such as magnesium and calcium, this traditional salt from Britain has a clean yet distinctively salty taste, meaning that less of it is required for seasoning. Smoked Sea Salt – This relatively new specialty salt is an American invention, naturally smoked over real wood fires to infuse the salt crystals with smoke flavor. They add a unique flavor to a wide range of dishes, including roasts, chicken, salads and sandwiches. Salts can also be flavored with herbs such as lavender or rosemary; infused with citrus flavors such as lemon or lime; or even flavored with coconut.
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Product Spotlight
NEW! STOUFFER’S® Sauces* Two distinctive new sauces tap the trends: STOUFFER’S Pomegranate Mojito Sauce pairs deep, rich pomegranate juice with rum, mint, sugar, lime, ginger and orange peel; and STOUFFER’S Thai Style Coconut Curry, a rich, sweet sauce with coconut milk, cream, mild curry, tomatoes, garlic, brown sugar and onions.
NEW! STOUFFER’S® Entrées and Sides STOUFFER’S new entrées and side dishes continue the tradition of flavor and originality that the name stands for, whether you choose country-inspired vegetarian Ratatouille, bayou-true Creole Style Jambalaya with shrimp, rich and snappy Queso Cheese Dip, or deliciously exotic Chicken Thai Curry.
CHEF-MATE ® QUE BUENO® Cheese Sauces* Crafted with the finest ingredients, CHEF-MATE QUE BUENO Cheese Sauces are delicious and high-performing. The proprietary cooked-beforecanning (CBC) process ensures maximum quality that allows them to hold for up to 8 hours, plus consistent, made-from-scratch taste and color. Available in Mild Nacho, Nacho and Jalapeño flavors.
HOT POCKETS® Brand Croustades Big flavor surrounded by a flaky, open-faced, handheld crust, including Mediterranean-Style Chicken in a garlic-flavored crust, and Chocolate Raspberry Filling in a sweet crust. Either way, they’re great for snacks, breakfast, lunch or dessert on the go.
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NEW! MINOR’S® All Natural Bases* Answer the consumer call for clean, fresh flavor and pure ingredients with MINOR’S new All Natural Bases, made with 100% natural ingredients; no MSG, preservatives, artificial flavors or colors; and 25% less sodium than traditional bases. Available in Chicken, Beef, and Vegetable.
NEW! MINOR’S® RTU Sauces* Bring bold, trendy flavors to your menu with the convenience of new MINOR’S RTU Sauces: Sweet and savory Blackberry Balsamic; Honey Citrus Pepper with its notes of soy and red chili flakes; and golden chutney-like Sweet Chili. They’re perfect for appetizers, entrées, salads and all kinds of signature specialties.
NEW & IMPROVED! TRIO® Brown Gravy* This rich, flavorful gravy now tastes better than ever, with an enhanced roasted beef flavor that will add distinction to a variety of different dishes. We’ve locked in the rich, robust flavors so all you have to do is add water to unlock the authentic tastes. Add your own touches to create perfectly crafted meals in minutes.
COFFEE-MATE ® Non-Dairy Flavored Creamers To consumers, using the right flavor of coffee creamer is everything, and COFFEE-MATE has the flavor choices they prefer. COFFEE-MATE is available in a wide variety of popular flavors, including French Vanilla and Hazelnut. Also available in single-serve and multi-serve product forms, COFFEE-MATE—the nation’s #1 brand of non-dairy coffee creamer— allows customers to make your coffee, their coffee.
*Shown as serving suggestion
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Recipes Shrimp Pad Thai with MINOR’S® Thai Style Peanut Sauce Yield: 9 lb. Ser ves: 10 (15 oz.) INGREDIENTS
WEIGHT
Vegetable oil Onions, Spanish, julienne
16 oz.
2 cups
Shrimp, 16-20, peeled and deveined
30 oz.
30
MINOR’S Thai Style Peanut Sauce Concentrate, prepared
30 oz.
3¾ cups
Eggs, lightly beaten
Cuban Beef Stew in Beef Broth Over Sticky Rice Yield: 98 oz. Ser ves: 10 (9 oz.) INGREDIENTS
WEIGHT
Olive oil
ME ASURE
ME ASURE 1 Tbsp.
5
Rice noodles, prepared, drained
24 oz.
Bean sprouts, fresh
20 oz.
3 packages
Scallions, julienne-cut on bias
1½ oz.
½ cup
Snow peas, cleaned, washed
3 oz.
1 cup
Peanuts, dry roasted, chopped
10 oz.
1¼ cups
Cilantro, rough chopped
1 bunch
Limes, wedge cut
3
1 Tbsp.
Onions, medium diced
4½ oz.
1 cup
Garlic, minced
1 oz.
2 Tbsp.
Sirloin tips, cubed
20 oz.
MINOR’S® Beef Gravy Concentrate, prepared
16 oz.
2 cups
Water, boiling
6 oz.
¾ cup
Potatoes, medium diced
4 oz.
¾ cup
Roasted red pepper, canned, drained, medium diced
2 oz.
¼ cup
Raisins
1 oz.
2 Tbsp.
Capers, drained
2 oz.
¼ cup
Green olives, pimento-stuffed
2 oz.
¼ cup
Sticky rice, prepared
40 oz.
5 cups
PROCEDURE
1. Heat oil in a hot wok. Add onions and cook until translucent. Add shrimp and cook until pink. Add beaten eggs and cook, without stirring, until eggs are partially set. 2. Stir in the prepared MINOR'S Thai Style Peanut Sauce. Toss with cooked shrimp and eggs. Add drained rice noodles, bean sprouts, and scallions and toss. 3. Garnish with peanuts, cilantro and lime. SERVING SUGGESTIONS: Chicken or pork may be substituted for shrimp.
PROCEDURE
1. In a large pan, heat oil over medium heat. Add onions and garlic, stirring frequently. 2. Add meat and cook until browned. Add MINOR'S Beef Gravy and water. Bring to a boil, cover and reduce heat to a low simmer. Cook for 30 minutes or until meat is fork tender, adding more water if stew becomes too thick. 3. Stir potatoes into stew and cook uncovered until potatoes are tender. Add roasted red pepper, raisins, capers and green olives. Season to taste. 4. Portion 4 oz. of sticky rice on a plate. Ladle 5 oz. stew over rice. Garnish and serve. SERVING SUGGESTIONS: Use chicken in place of beef. For something lighter, omit the beef and use assorted root vegetables; serve over a multigrain or wild rice blend.
Chicken and Portabello White Cheddar Pot Pie Yield: 90 oz. Ser ves: 10 (9 oz.) INGREDIENTS
WEIGHT
Chicken breast filet, cooked, medium diced
20 oz.
Portabello mushroom caps, cleaned, medium diced, sautéed
10 oz.
STOUFFER’S® Alfredo Sauce Pouch, thawed
25½ oz.
MINOR’S Chicken Base
1 oz.
Peas and carrots mix, frozen
5½ oz.
Cheddar cheese, white, shredded
8 oz.
Puff pastry, thawed
20 oz.
Egg wash, as needed PROCEDURE
16 MIX FALL 2008
1. Mix chicken, mushrooms, STOUFFER'S Alfredo Sauce, MINOR'S Chicken Base, frozen vegetable mix and cheese together in a mixing bowl until well incorporated. Portion mixture in 10 oz. ovenproof custard cups. 2. Cut puff pastry into rounds to fit over the custard cups uniformly. Brush puff pastry with egg wash as needed. 3. Bake pot pies in 350°F oven until tops are golden brown and internal temperature has reached 165°F. 4. Garnish and serve.
CHEF-MATE® QUE BUENO® Mild Nacho Potato Skins Yield: 28 oz. Ser ves: 1 (28 oz.) INGREDIENTS
WEIGHT
ME ASURE
Potato skin shells, frozen
12 oz.
6
Chorizo, ground, cooked
6 oz.
Red peppers, grilled, diced
1½ oz.
Green peppers, grilled, diced
1½ oz.
Yellow peppers, grilled, diced
1½ oz.
CHEF-MATE QUE BUENO Mild Nacho Cheese Sauce
6 oz.
PROCEDURE
1. Deep fry potato skins according to package instructions. 2. Fill each skin with cooked chorizo and grilled red, green and yellow peppers. Top with CHEF-MATE QUE BUENO Mild Nacho Cheese Sauce. 3. Garnish and serve.
Chicken Saltimbocca made with STOUFFER’S® Marsala Sauce with Portabello Mushrooms YIELD: 87 oz. Ser ves: 6 (14 oz.) INGREDIENTS
WEIGHT
Brussels sprouts, fresh, washed
ME ASURE 30 pc.
Kosher salt
½ oz.
2 Tbsp.
Chicken breasts
36 oz.
6 ea.
Prosciutto, sliced
3 oz.
6 ea.
Mozzarella, sliced
6 oz.
6 ea.
Sage leaves, stemmed, washed and patted dry
18 ea.
Black pepper
As needed
Vegetable oil STOUFFER'S Whipped Sweet Potatoes, prepared STOUFFER'S Marsala Sauce with Mushrooms, prepared
SERVING SUGGESTIONS: Serve with guacamole, salsa verde, and/or sour cream and top with sliced scallions. Use crisp bacon, pulled pork, pulled beef, shredded chicken, or ground beef in place of chorizo.
As needed 24 oz.
3 cups
18 oz.
2 cups + 2 Tbsp.
PROCEDURE 1. Preheat convection oven to 350°F. Bring 2 quarts of water to a boil with 1 Tbsp of kosher salt. Blanch Brussels sprouts in boiling water for 5 minutes or until tender. Immediately remove and place in an ice bath. When cooled, remove from the ice bath, drain completely and slice lengthwise; reserve. 2. Cut a horizontal slit lengthwise almost all the way through the chicken breast. Open the chicken breast like a book and place the prosciutto on the right side of the chicken to cover that side of the breast. Fold in the ends of the prosciutto if it is too long. Cut the mozzarella in half lengthwise and place on top of the prosciutto. Place 3 sage leaves evenly over the mozzarella. Fold the chicken breast back together, creating a whole breast. Season both sides with salt and pepper. 3. Heat the vegetable oil in a 10” sauté pan over medium-high heat. Sear the chicken on both sides. Remove and place on a half sheet pan fitted with a wire rack. Continue to cook until done or an internal temperature of 165°F has been reached. Remove from the oven and hold for service. 4. Place the Brussels sprouts cut side down in the same sauté pan as the chicken was cooked in. Sauté until the sprouts are evenly browned. 5. To plate, place the whole cooked chicken breast at the 6 o’clock position. Pipe 4 oz. hot STOUFFER'S Whipped Sweet Potatoes at the 10 o’clock position, and place 6 pieces of the caramelized Brussels sprouts at the 2 o’clock position. Ladle with 3 oz. STOUFFER'S Marsala Sauce and serve immediately.
NESCAFÉ® Specialty Coffee Frappe Yield: 16 oz. Ser ves: 1 INGREDIENTS
WEIGHT
Ice
8 oz.
Caramel syrup
NESCAFÉ Mocha Specialty Coffee Beverage
ME ASURE ½ oz.
8 fl. oz.
Chocolate syrup, for garnish Caramel syrup, for garnish Whipped cream, for garnish Nuts, chopped, for garnish PROCEDURE
1. Pour ice, caramel syrup and NESCAFÉ Mocha Specialty Coffee Beverage into blender canister. 2. Cover blender with lid and blend until smooth and frothy. 3. Swirl the inside of a 16 oz. serving glass with chocolate and caramel syrups. Carefully pour mocha caramel mixture into glass. 4. Garnish with whipped cream and drizzle with chocolate and caramel syrups. Top with nuts and serve immediately.
SERVING SUGGESTIONS: Use STOUFFER'S Au Gratin or Scalloped Potatoes in place of the Whipped Potatoes. To change the dish slightly, bread the chicken after stuffing and before sautéing.
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.
17
In the Next Issue of MIX
MIX FOOD
F L AV O
AS RS IDE
WINTE
R 2009
FOCUS ON NUTRITIOUS FLAVORS In the war for wellness, flavor is a weapon of choice. Distinctive flavors make for more satisfying food and happier customers, making it easier for them to maintain a healthy lifestyle. And fortunately, flavor comes from a variety of sources—from ingredients, cooking techniques, and products like STOUFFER’S® LEAN CUISINE ®. (Speaking of which, we’ll also introduce you to some exciting new STOUFFER’S LEAN CUISINE products in the next issue of MIX.) Plus, a special look at the Millennial Workforce and Equipment Must-Haves from the NESTLÉ PROFESSIONAL culinary team.
Another New Resource from NESTLÉ PROFESSIONAL : ™
Market Insights At NESTLÉ PROFESSIONAL, we’re committed to our role as a valued partner in your business and growth. In addition to providing you with existing tools like MIX magazine and the new At Your Service e-newsletter, one of our goals is to find new ways to help you, at every turn. So, to that end, we have decided to tap into the expertise of our global organization by making some of our own data and informational resources available to our customers.
Market Insights Q3 2008
Consumer
Ethnic Population Power, Part 2 Thai 1%
Asian Asian Americans are the most affluent and educated of all ethnic groups, and as such, should be of special interest to marketers. Moreover, according to the Selig Center, Asian Americans had $253 billion in spending power in 2001, and this number will reach $670 billion by 2012.
Pakistani 2% Laotian 2% Hmong 2% Cambodian 2% Other 5%
Business Implication:
Chinese 23%
Adventurous by nature, Asian-Americans represent an affluent and well-educated target market
Japanese 8%
Korean 11% Filipino 17%
n Familiarize yourself with
Asian taste preferences and develop marketing and menu development strategies accordingly
Vietnamese 11% Asian-Indian 16%
Asians: More Likely to Experiment % more likely to visit a new restaurant or bar, by race/ethnicity*
n Experiment with Asian recipes
All
Asian/ Pacific Islander
White
Black
Other
Hispanic
38%
30%
39%
34%
40%
35%
Once or a few times a month (less than once a week)
23
25
22
26
25
24
Once a year or less
22
13
24
20
19
18
A few times every year (less than once a month)
Never
8
5
8
9
5
6
Once a week
7
20
5
6
7
11
More than once a week
3
8
2
6
3
6
This marks the launch of Market Insights from NESTLÉ PROFESSIONAL, a new, quarterly e-newsletter that collects some of the best of that information and presents it in an accessible and actionable format for you, our customers.
This is the same market intelligence that we circulate among our own team members, packaged to get right to the heart of your business operations.
*Base: 2,300 adults aged 18+ with Internet access Source: Mintel Asian American Lifestyles Report, October 2007
and products to add to your menu
Spicy Dishes are a Mainstay on Many Asian Menus: Top 10 Asian Cuisine Flavors on the Menu n Spicy
n Hot and Spicy
n Sweet
n Ginger
n Hot
n Garlic
the interpretation behind them, we’ll also provide analysis and implications for your business, and suggest achievable ways for you to adapt your operations to take advantage of the situation, whatever it is. Chinese, Filipino, Asian-Indian, Vietnamese, Korean, and Japanese account for 87.6% of the Asian Population Source: Mintel
We hope you’ll take a look at Market Insights, and take advantage of this valuable new resource.
Exclusively for foodservice professionals registered with nestleprofessional.com
Contact Us We’re always interested in learning more about your business and discovering ways to apply our insight, partnership, brand power and solutions to help you grow. Please give us a call and we’ll be sure the right team gets in touch with you.
With every issue, you’ll learn about significant food and menu trends, beverage innovations, market intelligence, and other newsworthy developments— with all the numbers to back them. And since the numbers are nothing without
To find out more about Market Insights go to www.nestleprofessional.com/marketinsights
WEB
Contact your NESTLÉ PROFESSIONAL sales representative or call 1-800-288-8682. Visit us online: www.nestleprofessional.com.
We always value your input. Please email us at MIX@NestleProfessional.com with your comments, questions and suggestions. Unless otherwise noted all trademarks are owned by Société des Produits Nestlé, S.A., Vevey, Switzerland.
FR-EXT
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.
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F L AV O R S
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Umami: Discover Your 5th Sense
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