Summer 2019 Our Kitchen

OUR KITCHEN Summer 2019 | A publication by PERFORMANCE Foodservice - Hickory

A case for

portion control THE BENEFITS OF BUYING PORTION CUT STEAKS PG 11

OUR KITCHEN Our Kitchen (ou-er kitch¡en) noun A gathering place for friends and family; a place where memories are homemade and seasoned with love.

Welcome to the Summer edition of Our Kitchen magazine.

With the warm weather, comes so many different types of food. The fresh produce is in abundance and can easily be added to any dish on your menu. The bright colors pair nicely with steaks, pasta and so much more!

Here at Performance Foodservice - Hickory, we are continually looking for new trends and ideas to use in your operation. Along with that, we are constantly looking for the best quality in all of the food we have in our warehouse. We're not about cutting corners - we want to be the place where you go when you are looking for quality.

We hope you enjoy reading Our Kitchen, and we look forward to sharing it with you!

Performance Foodservice - Hickory

5

THE RIGHT MUSHROOM

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ATTRACTING INFLUENCERS

Learn how to incorporate mushrooms into your menu.

Everyone is buzzing about how to get the social media influencers to notice their operation. Don't miss out on the free advertising!

11

A CASE FOR PORTION CONTROL

17

SPRING FOOD & BEVERAGE PAIRINGS

Is it better to cut your own steaks or buy portion control?

Do the work for your customer and pair up your Spring menu with drinks.

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BERRY GOOD DESSERTS

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IMPORTANCE OF FOOD TRANSPARENCY

Bring your dessert menu into Summer with fresh fruit.

People want transparency in what they're eating. Find out how to give them what they want.

TAKE ON TACOS 29 FRESH If tacos aren't on your menu, they should be soon.

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AMÉLIE'S FRENCH BAKERY & CAFÉ A piece of Paris in the south.

what’s inside...

THE RIGHT

MUSHROOM 5 Our Kitchen | Summer 2019

FOR YOUR MENU

Mushrooms are low in sodium and calories, making it the perfect ingredient to use to market to those looking for a healthier option.

Typically, we look at our food as only belonging to one of two groups: plant or animal.

But there is a third group that we regularly consume, one that belongs to a separate branch on the tree of life and is oddly closer to animals than to plants: mushrooms.

One bite and it makes sense. The texture? More like meat than most any plant.

The taste? Rich and deep, sometimes woodsy, a real departure from vegetables and unlike any meats. Perhaps that is why they are such a great compliment to nearly any dish and are increasingly taking center stage.

The problem for any chef is finding the right mushroom out of the myriad of choices, not to mention simply procuring them consistently.

Mushrooms are notoriously hard to cultivate and many still must be harvested by hand in the wild. Science has helped, and exotic mushroom farmers have cropped up, but there’s still plenty of progress to make.

Prosciutto Stuffed Mushrooms with Bacio Cheese Delicate mushrooms stuffed with Roma prosciutto and Bacio cheese.

Perfect appetizer for any mushroom-loving customer.

INGREDIENTS 3 lbs. mushrooms, silver dollar 2 lbs. Bacio whole milk cheese, shredded 12 oz. Roma prosciutto salt and pepper (to taste) INSTRUCTIONS Remove stems from mushrooms. Combine cheese, Prosciutto and basil. Season with salt and pepper. Bake in 350 degree oven about 7 minutes or until cheese has browned.

MUSHROOM VARIATIONS Button/White Mushroom It’s easy to dismiss the button mushroom as pedestrian and boring but it really is the most easily sourced and consistent mushroom out there.

It’s also flexible, from soups to sauces, simply sautéed with butter and thyme over chicken or steak, raw in salads, or larger mushrooms stuffed with meats and cheeses. It can also be used as a stretcher to help keep food costs down; mixed with more expensive and exotic mushrooms without diluting taste or quality.

Shiitake Probably the best-known Asian mushroom but not limited to Asian cuisine. Grown on logs, they don’t really need to be washed, just dab with a damp towel. Sliced into strips and sautéed with a little butter and sherry, they create a slightly sweet creamy sauce that can top a steak or be tossed with pasta. The stems are normally considered too tough and fibrous to eat but don’t toss them. Instead, add them to the pot to enhance that veggie stock or add another layer to your house made chicken stock.

Crimini Basically an immature portobello mushroom, sometimes called a baby bella. Similar in shape to a button, they’re a nice alternative for stuffing and roasting, imparting more flavor than their more-common cousin. They also hold up well in soups, creating a darker, richer bisque. Don’t puree all of them though. Sliced and sautéed, they add a nice visual touch to the bowl.

Also, the right choice to add to rich and tangy tomato sauces for pasta.

Portobello A decade ago, portobellos all but jumped the shark. They were everywhere, from fine dining to your neighborhood grill, mainly as a substitute for meat on a burger at a time when vegetarian options were limited. Choices for vegetarians have exploded since then and perhaps it is time to let the portobello creep back onto menus. Just move away from the expected grilled and balsamic vinegar combinations that dominated before. Try stuffing with meat and cheese for a Philly Cheesesteak version or use as an amazing layer inside your veggie lasagna.

Porcini Probably the classic Italian pasta mushroom, especially with cream and a little thyme then tossed with fettuccine.

Sometimes hard to find fresh in the US, dried versions are more common and less expensive. Remember to reserve the liquid when rehydrating, it can be used to intensify the flavors of the dish or repurposed into your next batch of stock.

Oyster The perfect base for any wild mushroom sauté. You can also pair it with other wild and cultivated mushrooms, from crimini to chanterelle, to make an amazing wild mushroom pâté. Sautéed with butter, shallots, and sherry, then pureed with cream and freshly-toasted ground almonds before being baked in a terrine, you’ve got the texture and mouthfeel of a traditional pâté for the vegetarian crowd.

ATTRACTING

INFLUENCERS And keeping them talking

9 Our Kitchen | Summer 2019

EVERYONE IS BUZZING ABOUT HOW TO GET SOCALLED INFLUENCERS,

the bloggers and Instagrammers that everyone looks to for news and recommendations to talk about their food.

But this process, while similar to PR in some respects, is much more casual and non-traditional. Influencers can create some exceptional content on your behalf, and their audiences (which can number in the thousands) are usually much more niche (and likely to follow up on recommendations) than the audience of a newspaper or magazine, which may have a wider appeal.

​KNOW THE PLAYERS

Spend a few hours looking for the types of influencers that align best with your brand. You want to look for people who are in your area and whose focus is somehow related to what you do. A dining blogger in your city is an obvious fit, but also take a look at people who may be in your region, travel bloggers, and anyone who creates content that feels like "you".

In many cases, these influencers want to be contacted with offers, so their contact information is easy to find either in their IG profile or blog’s about page. Keep accounts organized in a spreadsheet with the name of the account, what platforms they use (that are relevant to you), their focus, their contact information, and any history you may have with them.

ESTABLISH A RELATIONSHIP

Before you can get an influencer to talk about your food, you’ve got to connect with them! The first way to do that is by following them on social media or subscribing to their blog. This has two benefits: First, it shows the influencer that you are paying attention and that you know who they are. Second, it allows you to identify the type of content they’re interested in creating.

If you’re following a lifestyle blogger who is all about clean eating and healthy choices, inviting them to your all-you-caneat ice cream sundae buffet might not be a good fit! It’s important to understand your

Why is Influencer Marketing Important?

40 %

OF TWITTER USERS SAY THEY'VE MADE A PURCHASE AS A DIRECT RESULT OF A TWEET FROM AN INFLUENCER.

71 %

OF CONSUMERS ARE MORE LIKELY TO MAKE A PURCHASE BASED ON A SOCIAL MEDIA REFERENCE.

83 %

OF CONSUMERS TRUST RECOMMENDATIONS FROM PEERS OVER ADVERTISING.

Twitter

Hubspot

Nielson

audience and show that you are genuinely interested in their voice and perspective before you begin soliciting them for your business.

GIVE THEM FUEL

No matter what their focus (healthy food, baking, fine dining, etc.), all influencers have a similar set of values.

They want in on the next big thing, and they want to be among the very first people to document it. Once something feels "played out," it loses appeal for many Instagram influencers and bloggers. So, when connecting with this audience, lead with what is new and unique to your menu.

Influencers are also in pursuit of food that has a captivating visual appeal. It has to photo well to be relevant for this audience, and that impacts both the menu item itself--Does it have height, color, texture, etc.--as well as the space in which it is photographed--lighting, tabletops, background. For that reason,

hosting influencer tasting events during the daytime in a beautiful, well-lit (but not overly bright) area is the key to setting up this crowd for success.

KEEP IT INTERESTING

Once you have established a relationship and offered a little bit of fuel to your influencers, it can be a challenge to keep them interested. They’re on to the next new thing! That’s why introducing new, seasonal menu items regularly is so important. Whether they’re verbal specials or new items on your printed menu, these are the bait that will keep influencers engaged.

I’ve seen great success with this at a local gourmet hot dog shop that changed their menu every three months. Prior to each menu change, the restaurant would announce the new flavors, one by one, on social media, stirring up interest for the big day of the menu drop. Inevitably, every menu change day, there would be a line out the door of people who just had to have that new flavor! And the day before the menu change, the place would be packed with guests who were saying goodbye-until-next-time to their favorites!

LET THEM FEEL "SEEN"

If someone takes the time to create content around your business, let them know how much that means to you. At the very least, like and comment on those posts.

You can also share the posts once you’ve gotten permission from the creator. One way to do this without disrupting your own Instagram feed is to share content in your Instagram Stories. This way, you keep your grid aligned with your own branding vision, but you have a space to acknowledge content that guests have created on your behalf. You might even want to create an IG Stories Highlight where you can keep some of your favorites, since otherwise they will disappear after 24 hours.

Another way to acknowledge and thank these content creators is to share gift cards and invitations to special events with them. It’s worth the expense to offer these guests some freebies and perks because you know they’ll be sharing them with their audience!

STEAKS AND CHOPS from a butcher's perspective Mark McNeeley, Center of the Plate Specialist

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ADVANTAGES OF PORTION CONTROL Portion control = cost control You know the exact number of portions in a pound of meat.

No loss due to spoilage Portion ready means the correct amount is served every time.

No waste Every ounce of beef can be served. No trimming or boning is necessary.

No leftovers Portion-ready cuts can be taken right from the refrigerator, as demand requires.

No displeased customers Every portion is the same shape, size and basic dimension.

Eliminate loss due to pilferage Inventory responsibility is fixed to one person.

Less inventory Means less investment in unused and wasted beef.

Uniform quality Strictly maintained by purveyors you can trust.

Standardized portions Operate several units and maintain quality control at every outlet.

Less equipment required No preparation prior to cooking is necessary.

Small case sizes Allows you to feature several beef items at a low inventory cost.

HE DEBATE GOES ON AND ON, “IS IT BETTER TO CUT MY OWN STEAKS, OR BUY PORTION CONTROL?”

Though many restaurants still cut in house, current conditions are trending towards using portion control cuts.

As a 42-year veteran butcher serving in many capacities in retail, foodservice, and restaurants, I’d like to share my take on this subject.

The most dominate factor is something everyone is facing: Quality, Dependable, and Trustworthy…LABOR. It is a rare occurrence that I visit a customer that doesn’t say that staffing is their greatest challenge. For a restaurateur, whether owner, manager or Chef, this has a great impact on every aspect of the restaurant, especially the quality and consistency of in-house food preparations, and food cost. This is especially difficult for independents.

Patrons expect the independent restaurant to be different than the “chains," more “unique” because of in-house preparation, recipes, and service. A balance is needed unless you are one of the very few unique ones I mentioned before that is always fully staffed with top quality trained employees.

Running a close second in the affecting conditions is prep & storage space. Square footage is getting more and more expensive, and the kitchens get the squeeze- not the diners. I see less and less walk-in coolers, and massive prep tables with elbow room.

This really affects a top notch and effective in-house cutting operation for some basic reasons.

Aging for beef steaks This requires both storage space and tying up money for an extended period of time. Many people are not aware how much this affects the quality of a steak.

Ever since E. Coli became a major problem in foodservice in 1993, this completely changed the aging process. The vast majority of beef used in the industry today has been thoroughly treated to eliminate E. Coli at harvest. This is great for our safety, but along with the bad bacteria the good

is also eliminated. The result is a need for a bare minimum of 21 days aging to begin to be tender. My personal preference is 45 or more as long as the storage temperature stays below 35 degrees.

Preparation and safe handling State health department inspection control at the restaurants is ever increasing in regulation changes that are limiting abilities, and costing operations more and more. Separate work stations and HACCP documentation all add to the ever more complicated and cumbersome duties affiliated with in-house handling and preparation of meats. Miss-steps in this area can put restaurants out of business.

Having had spent the last 42 years in the industry on both sides, it boils down to this in my opinion. Portion Control Steaks cost a little more up front, but the benefits greatly outweigh the real unmeasurable cost that is always fluctuating due to the many contributing factors.

For butcher-quality fresh cut or processed meats, try our Performance Custom Meats brand. Each item under this line is cut and trimmed to exact customer specifications and packaged for ease of use. Choose from beef, pork, veal and all USDA graded items.

Orders received by 11:00 am are cut the same day for next day delivery.

This offers our customers the freshest product available with an extended shelf life of 14 days - guaranteed.

Inform Your Customers, Earn Loyalty and Tips

Server’s Guide to Braveheart® Black Angus Beef Meet Braveheart Black Angus Beef Braveheart Black Angus Beef guarantees the most premium, mouthwatering, tender steaks.

We’ve gone above and beyond to create industry-leading standards that ensure quality and sustainability from ranch to plate.

Braveheart cattle are fed and cared for in the Midwest, the heart of cattle country.

All Braveheart feedyards are managed by the Beef Marketing Group.

Our unique PathProven® program means Braveheart cattle are carefully cared for.

They are fed a 100% U.S. grain-based diet, then finished on Midwestern corn for superior marbling and flavor.

Braveheart Black Angus Beef is aged for a minimum of 21 days, which is scientifically proven to create the most tender, delicious meat.

We verify our Braveheart Beef cattle as majority blackhide Angus, which is known for producing the most succulent steaks.

What is PathProven®?

PathProven® is our exclusive, industry-leading process of ensuring the quality of Braveheart Black Angus Beef.

• PathProven sets high standards for feeding, health, and humane treatment of Braveheart cattle, all of which are critical to quality.

• Through this program, we confirm Braveheart cattle are majority Black Angus using DNA TraceBack®, the nation’s first-of-its-kind DNA-based traceability system.

• This DNA tracing technology also allows us to trace every cut of meat back to the animal it came from.

• Because of our PathProven program, your customers can be absolutely confident that they will enjoy the same delicious, high quality Braveheart steak every time they return to your restaurant.

What this means for you

34% When customers order steak, the average check total is larger.

Larger totals mean larger tips.

Customers who order steak in casual dining have checks that are 34% higher and more likely to include sides, alcoholic drinks and dessert.

This = 34% higher tips!

Learn more about the Braveheart story at BraveheartFoods.com

Data Source: The NPD Group/CREST year ending Sept. 2014

42% 42% of customers will revisit a restaurant where they ordered steak.

Steak encourages regulars.

How to Talk To Your Customers

About Braveheart® Black Angus Beef Learn the story, share it with your tables, make a connection, and earn better tips!

When Your Guests Arrive

• Welcome to ________. My name is ________ and I will be your server tonight. Here at ________, we proudly serve Braveheart Black Angus Beef. This premium steak line starts with species-verified cattle that’s cared for and fed in the Midwest. Every step of this beef ’s journey from ranch to plate is carefully monitored through a unique PathProven program.

The cattle are finished on Midwestern corn and the beef is aged for a minimum of 21 days so the steaks really are the most tender, juicy and flavorful.

Before the Order is Placed

• Can I interest you in a Braveheart Black Angus Steak tonight? Our premium Braveheart Beef is an industry leader with a special PathProven process that creates the most tender, juicy, delicious steaks available. And, Braveheart Beef comes from cattle that was cared for and fed in Kansas.

• Have you heard about our Braveheart Black Angus beef? This verified Angus beef is cared for and fed in the Midwest and finished on corn for premium texture and flavor. It’s also aged for a minimum of 21 days to ensure unmatched tenderness. My favorite cut is ______, but we also offer….

During the Meal

• How are you enjoying your Braveheart steak? You can really taste the quality.

• Isn’t that Braveheart filet delicious? The flavor and tenderness really is unique.

• Are you enjoying your ribeye? The Braveheart beef really does make for a memorable meal.

After the Meal

• Thanks again for dining at ________. I’m so glad you enjoyed your Braveheart steak—the attention to detail means you’ll get the same, amazing quality every time, so come back soon!

• I hope you enjoyed your steak tonight. When you’re ready for another premium aged Braveheart steak, come back to ________!

Learn more about the Braveheart story at BraveheartFoods.com

Spring food and Beverage

pairings

17 Our Kitchen | Summer 2019 21 Our Kitchen | Winter 2018

pair drinks with your spring menu

Spring has officially sprung.

The daffodils are up, the sun is out, and spring produce is coming into season. After a long winter, it’s always easy to welcome this bounty—juicy strawberries, crisp asparagus, spring peas, crunchy radishes, fresh fava beans and earthy morels are just a few of Mother Nature’s gifts that are ready for many imaginative kitchen creations.

From garden-fresh salads and velvety vegetable soups to crisp-fried soft-shell crabs and tender roasted legs of lamb, creating enticing lunch and dinner menus that showcase the flavors of spring is practically a no-brainer. But what about catering to guests who, instead of wanting a full sit-down meal, prefer to nosh on some happy hour munchies at the bar while sipping something refreshing? This is where a few carefully crafted bar nibbles highlighting the season’s freshest produce, meats, and seafood paired with an array of wines, cocktails, and craft beer could end up becoming a crowd-pleasing game changer.

So, what should be paired with what? Let’s start with the basics of food and beverage pairings.

When it comes to naturally acidic drinks like champagne, beers, or cocktails (made with soda water, cola, or ginger-ale), they tend to pair well with richer, creamier dishes like salmon in cream sauce, cream-based soups, and even ice cream.

Sweeter drinks such as fortified wines, sweet wines, dessert wines, stouts, or sugary cocktails tend to pair well with spicier foods such as curries, spicy noodles, or Mexican dishes infused with hot peppers. Note: sweeter beverages also go well with salty foods.

Bubbly and effervescent beverages and cocktails tend to pair well with fried foods like fried oysters, onion rings, and fritters, but also go especially well with brunch dishes like poached eggs with hollandaise or smoked salmon and cream cheese. Beer, as the ultimate fizzy beverage, is simply made for fried food. Think: cheeseburgers and fries with a crisp lager or pepperoni pizza with a cold glass of amber ale.

Champagne is built for potato chips and dip (a fun bar snack idea) and even goes well with salty, buttery popcorn.

Drinks with lots of tannins or bitter flavors such as dry red wines, smoky whisky-based cocktails, even simple iced tea pair well with rich, fatty, smoky meats such as grilled steak, lamb, or barbecue. A glass of Cabernet Sauvignon with a hot-off-the-grill NY Strip is a match made in heaven and an IPA with a barbecue sandwich is perfection. A glass of smoky bourbon is great for offsetting the richness of seared pork belly.

Strawberries Strawberries are not only versatile in many recipes including appetizers, soups, salads and desserts, but they are also made to pair with different wines, cocktails, mocktails, even beer.

Strawberry goat Gruyere (or Swiss) cheese crostini grilled cheese and strawberry jam

glass of Pouilly-Fume

glass of Pinot noir

Strawberry gazpacho

tequila-based cocktail

crab Since crab is naturally sweet, pairing it with lighter drinks that complement its rich flavor is best.

Soft shell crab sandwiches

Crab hushpuppies with remoulade or tartar sauce

Crab cakes with lemon aioli

mint or basil mojito

glass of chablis

Hefeweizen beer

lamb Spring lamb is a rite of passage and is highly versatile in a variety of dishes. Best of all, leftover dinner lamb can be repurposed for lunch, brunch or bar snack dishes with ease.

Because lamb tends to be rich in flavor and gamey-ness, dryer, tannic beverages will pair best.

Grilled lamb chops

Middle Eastern spiced lamb meatballs

Yogurt curry lamb pita sandwiches

whiskey old fashioned

Syrah

wild ale beer

Asparagus Asparagus happens to be notoriously difficult to pair with wine (as well as other beverages) as it can make wine, in particular, taste metallic. That being said, all is not lost when it comes to pairing asparagus with wine. Just stick to lighter, more acidic white wines which tend to stave off metallic flavors.

Pickled Grilled asparagus asparagus salad with herbed mayo dipping sauce

Bloody Marys

German-style amber lager

Asparagus and prosciutto tart

Alsatian Reisling

BERRY GOOD

DESSERTS

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STRAWBERRY CREAM CHEESE PIE Ingredients

O

One of the hottest trends found on menus these days is the seasonal menu.

Rotating your menu to leverage the freshest ingredients and seasonal changes in tastes and desires helps keep your menu on trend and your restaurant desirable year round. So, here it is, with the hot summer days approaching, you’ve switched your entrees to lighter, breezier fare. Your small plates are now cool and refreshing. Time to re-evaluate your dessert menu.

When rotating menus it’s easy to overlook the one part that, traditionally, has been pretty static. Just like entrees and appetizers, as the seasons change so do our tastes and so do, most certainly, what the freshest and best ingredients are. There really is nothing quite as satisfying as finishing a meal in the dead of winter with a sticky, sweet bread pudding. But… having that bread pudding during a heat wave in July can leave quite the opposite sensation. Similarly, while beautifully chocolate dipped strawberries might look good in December, they won’t quite be a peak flavor.

How to Take Advantage of Summer Fruits The simplest way to take advantage of summer's fresh berries and fruits, is to make your own ice creams. Who can resist a home made ice cream made with fresh ingredients? You can even dial up the excitement by playing on regional favorites. Peaches in the South. Boysenberries in the Northwest.

Perhaps blueberries if you have a New England feel.

1 9-10" graham cracker crust prepared Strawberry topping 5-6 cups quartered strawberries, stems removed divided 1/2 cup sugar 2 Tbsp cornstarch 1 Tbsp lemon juice Cream Cheese Layer 8 oz cream cheese softened 1/2 cup powdered sugar 1/2 teaspoon vanilla extract 1 cup heavy cream

Instructions Combine 2 cups strawberries, sugar, cornstarch, and lemon juice over medium-low heat.

Stir frequently until strawberries release their juices.

Use a potato masher to crush the strawberries until mostly liquid.

Increase heat to medium-high and bring to a boil, stirring constantly.

Boil (still stirring constantly) for 1 minute and remove from heat.

Beat together cream cheese, powdered sugar, and vanilla extract until combined.

In a separate, clean bowl, beat 1 cup heavy cream to stiff peaks Fold into cream cheese mixture.

Spread evenly into prepared graham cracker crust and place in refrigerator while your

strawberry mixture continues to cool.

Once strawberry mixture has cooled completely, add remaining strawberries and stir well.

Pour over cream cheese layer, piling/mounding strawberries towards the center.

Return to refrigerator and allow to set at least 4 hours (preferably overnight) before slicing and serving.

CREATE YOUR OWN FRUIT SAUCES

Pair these sauces with our Piancone® Gelato!

Choose from the categories below and puree until smooth.

FRUITS

Raspberries, 1 cup Strawberries, 1 cup Blueberries, 1 cup Cherries, 1 cup pitted Pineapple, 1 cup chopped Peaches, 1 cup peeled and sliced Mango, 1 cup sliced Mango, 1/2 cup + Papaya, 1/2 cup

SWEETENERS

Honey, 2 tbsp.

Maple syrup, 2 tbsp.

All-fruit spread, 2 tbsp.

Corn syrup, 2 tbsp.

Applesauce, 1/3 cup Pineapple juice concentrate, 2 tbsp.

Apple juice concentrate, 2 tbsp.

Granulated sugar, 1 tbsp.

Brown sugar, 1 tbsp.

FLAVORINGS

Vanilla extract, 1/ tsp.

Almond extract, 1/2 tsp.

Orange liqueur, 1 tbsp.

Dark rum, 1 tbsp.

SPICES

Allspice or cloves, 1/8 tsp.

Pepper, 1/8 tsp.

Cinnamon, 1/4 tsp.

Ground ginger, 1/4 tsp.

Cardamom, 1/8 tsp.

ACIDS

Lemon juice, 1 tbsp.

Lime juice, 1 tbsp.

Balsamic vinegar, 1 tsp.

Orange juice, 3 tbsp.

Tangerine juice, 3 tbsp.

Cider vinegar, 1 tsp.

Raspberry vinegar, 1 tsp.

Tarragon vinegar, 1 tsp.

Of course, tastes these days are focused on lighter options as people tend to watch their waistline during swimsuit season. Consider an Italian gelato, instead of ice cream. Made with milk, the fat content is lower and less likely to mask the fruit flavors. Ice creams and gelato can also be a way to use overripe fruit that isn’t quite suitable to be served on its own but is still edible. A great way to reduce food waste and leverage the more intense flavors found in fruit past its visual prime.

For fresher, more visually stunning fruits, simplicity is often the best.

Strawberry shortcake rarely fails but why limit yourself to strawberries?

Virtually any fresh fruit could work, from blackberries to cherries. For a little elegance, switch up the shortcake

for a pâte à choux as your platform. Or use a biscuit to add a little southern flair - especially good when filled with glazed cherries or peaches and topped with a dollop of whipped cream.

How to Impress If you’re trying to impress your Instagram followers (and who isn’t?), consider a stunning layer cake. Multiple layers of light, thin cake in between layers of light cream and the freshest fruits won’t just stand out on your social media, it’s the kind of dessert that will get snapped, posted and shared by your diners day in and day out. The best kind of advertising, free.

Don’t be afraid to play to nostalgia either. Pies and cobblers, long the domain of diners, are creeping their way into more and more eateries with

ingredients that evoke all manner of childhood memories. Perhaps a strawberry rhubarb or even a decadent raspberry buttermilk pie. These can all be made as a traditional slice or you can get really creative and make individual portions for a more original plate.

The 60s can also provide a little inspiration. An ambrosia possibly evokes a cafeteria disaster of canned mandarin oranges and pineapple chunks in a slightly toxic looking medium.

Re-imagined with fresh fruits, marinated in a liqueur like St. Germaine or Grand Marnier, then tossed with a crème fraîche can help an old, dated dish appeal to modern tastes. Even a Pavlova might deserve a resurgence, a crispy meringue shell of beaten egg whites filled with fresh fruit will certainly appeal to those trying to cut fats while satisfying their sweet tooth.

Keep the Future in Mind Now, while you’re utilizing the bounty of the summer, it might not hurt to keep an eye on the future.

For while the availability of quality fresh fruit is short, you can extend it to make it relevant to your menu for the rest of the year. Perhaps a fig jam to go with your cheese plate. Maybe some raspberry preserves to go in your Christmas tartlets. Rather than poaching pears out of season you could can them yourself when fresh in your own mulled wine or flavored brandy - a little extra work up front but huge savings by buying produce when it’s most readily available.

No matter what you do, you want to keep things fresh. Competition is fierce and you don’t want to be the restaurant your regulars only think about during one or two seasons of the year because your offerings don’t change with the seasons - and that includes your desserts. Maybe it made sense when printing menus were so expensive, but with on-demand printing and the ability to create new menus from your own computer, there’s no reason for you not be able to keep up with the changing weather.

Make instagram-worthy desserts that will give you free advertising from your customers.

The Importance of Food

transparency

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N

ot only do millennials, that is, people born between 1980 and 2000, eat out more than non-millennials, but they also spend more money eating out: Millennials spend about $174 per month dining out in restaurants, on average, according to Restaurant Marketing Labs, whereas non-millennials spend only about $153 per month.

Millennials have a tendency to spend money on experiences rather than material possessions. Spending money on groceries is down with millennials and eating out is up.

Furthermore, 87 percent of millennials say they’re willing to splurge on a nice meal out, even if money is in short supply. How do these millennials, who make up a startling 25 percent of the population and have a spending power of $2.45 trillion (whoa), choose where to dine? Restaurant Marketing Labs report people, not only millennials, are looking for a restaurant that is “convenient … yet healthy,” “fun & exciting … yet natural and unprocessed” and “high-quality … yet affordable.”

Millennials are not the only group advocating for the foodservice industry to become more transparent in what they’re serving. We’re in the midst of a huge consumer push for transparency across all generations. From the way chickens are raised to where their corn is coming from, people crave the truth – even when it’s ugly.

After years of stories of unearthing less-than-pleasant practices within the food industry, knowing what goes into food, something consumers demand.

Consumers want to know what’s really in the food and where it came from, and they’re more than likely to pledge loyalty to brands and operations they can trust.

With just a few taps of a mouse, consumers can learn nearly anything they’d ever want to know. If a certain brand has ever been under fire for false information, low-quality ingredients or a major recall, they will find out. You better believe that if your customers know the brand of the ingredients you’re using,

An open concept kitchen will give the customers a sense of transparency as they can see how their food is prepared.

WE’RE IN THE MIDST OF A HUGE CONSUMER PUSH FOR TRANSPARENCY ACROSS ALL GENERATIONS.

HOW TO INCORPORATE FOOD TRANSPARENCY INTO YOUR OPERATION OPEN UP ABOUT YOUR MENU. A great way to get on board with ingredient transparency is by putting together a list of ingredients in your most popular dishes. Highlight any potential allergens, where the ingredients came from and how they were raised/grown.

CHANGE UP YOUR BUSINESS MODEL. If you're just opening a new business or are looking to completely overhaul your existing restaurant, you have the opportunity to make dramatic changes towards ingredient transparency. Provide a complete nutritional breakdown of your dishes, switch to brands that can tell a story or all-natural products with humane practices.

ADOPT AN OPEN KITCHEN CONCEPT. To make your restaurant more food transparent, you can also consider an open kitchen restaurant concept. Many customers want to feel connected with the food they eat, this includes everything from knowing where it comes from to watching it be prepared.

they will be researching while they are sitting in your establishment. Instead of trying to fight this information freefall, offer consumers visibility into your supply chain and what you’re feeding them and their friends and family.

Performance Foodservice recognizes this trend and is committed to providing natural and unprocessed branded products. One of those products is our Bay Winds branded White All Natural Shrimp. Our premium white shrimp is sustainable farm raised and processed in HACCP certified plants. Bay Winds premium white shrimp have NO added phosphates and significantly less sodium than our competitors.

The Bay Winds brand is Performance Foodservice’s top-tier seafood portfolio featuring all-natural, premium seafood sourced from prime, sustainable areas of the globe. Any seafood item selected for Bay Winds must meet our strict standards and specifications and be processed with careful craftsmanship.

Every pound of Bay Winds seafood has a story. Inside each elegantly designed box of Bay Winds is seafood with exceptional quality, pride, workmanship, and taste.

We encourage our customers to use the Bay Winds logo and the wording to go along with the items on your menu.

Our brand has nothing to hide and will offer transparency to your customers and ensure that they are eating a product that is nothing but the best in both humane practices and quality.

By making it easier for your customers to obtain the information they want, you can foster stronger, more authentic relationships, build brand loyalty and gain an edge over your competitors.

BAY WINDS ALL-NATURAL SHRIMP THE STORY. The primitive mangrove forests along the Pacific coast of Ecuador in South America borders the blue freshwater ponds that are one of the habitats for Bay Winds All-Natural White Shrimp. The shrimp are not processed with any phosphate, providing a pure, wild, natural taste; solid bite and fine texture.

PROMOTING BAY WINDS ALL-NATURAL SHRIMP. When promoting Bay Winds All-Natural Shrimp on your menu, be sure to include any combination of these descriptors that will enhance the patron's impression and can allow you to earn more profit: Sustainable Organic Taste Farm-Raised Firm but Tender No Added Phosphate Clean All Natural

27 Our Kitchen | Summer 2019

Sp

BAY WINDS ALL-NATURAL FARM-RAISED FAROE ISLAND SALMON THE STORY. The Faroe Islands are a small, remote island group located in the middle of North Atlantic between Iceland and Norway. The island's commitment to responsible, sustainable aquaculture produces exceptional quality Atlantic Salmon.

PROMOTING BAY WINDS SALMON. Be sure to include any combination of these descriptors: Fed Non GMO & Antibiotic Fish Food Fully Traceable Sustainable Product

BAY WINDS HOKKAIDO SEA SCALLOPS THE STORY. Bay Winds Sea Scallops are harvested from the sea of Japan and the sea of Okhotsk. They are wild caught, 100% all-natural, sashimi grade, dry and day-boat harvested.

Hokkaido Bay Winds Scallops are incredibly sweet in taste, naturally uniform in size and are highly sough for the finest recipes.

PROMOTING BAY WINDS HOKKAIDO SEA SCALLOPS. Be sure to include any combination of these descriptors: Day-Boat Dry Sashimi grade Wild-Caught 100% all-natural Super-Sweet

s o c a T

n O e k a T h s e r F

If tacos aren't on your menu yet, they should be soon.

Check out our ContigoTM brand of Latin foods sourced for authentic taste and flavor.

29 Our Kitchen | Summer 2019

It’s the end of another busy day.

The last customers are gone. Kitchen is clean. Servers are all checked out and headed towards the door. Finally, a chance to take the weight off your feet, think about something other than food, maybe peruse a little social media. And there you see them: tacos.

It’s not even Taco Tuesday. Pictures of friends making them at home. Snack specials at the bar at one restaurant. A build-your-own taco bar at another.

These aren’t thin layers of overly spiced beef, buried in iceberg lettuce, with an upcharge for a dollop of sour cream, and everything stuffed into a brittle shell that shatters at the first bite. Nope, these tacos are packed with the latest trendy ingredients and flavors lovingly encased in a soft taco shell and they’re flying out the doors of restaurant kitchens. Seriously. America has a taco obsession.

The beautiful thing about tacos, for the restaurant owner, is they are not only easy to place on a menu (being endlessly customizable), but they are also perfect for keeping food costs down. Tacos often use less-expensive cuts, cooked low and slow to naturally tenderize the meat and intensify flavors.

PICK YOUR PROTEIN Take my poblano beef braise, something I’ve been making for years. Brown a large chuck roast, then toss into a dutch oven with poblano peppers, onions, a little garlic, plus some cumin and oregano. Add a beer and enough water or stock to cover the ingredients and slip the pot into a low-temperature for three or four hours. When done, shred the meat then puree and reduce the braising liquid. The best part, it can be done ahead of time, ready to assemble into tacos in the middle of a busy service.

Pork is another great choice for slow-cooked taco meat, either a shoulder or a Boston butt. Track your flavor profile a little further south, say Argentina, and slow roast that pork with earthy cumin and tangy citrus for

Americans eat

4.5 billion tacos every year NationalTacoDay.com

an amazingly unique carnitas.

That’s the really fun and exciting part about today’s tacos that is driving their popularity; not being wedded to any one regional flavor. You can tailor yours to blend perfectly with your existing menu or to round out a missing element. You could go spicy with a little Cajun spice, or perhaps tangy like in a vinegary North Carolina BBQ. Along with the different flavors, there’s also no reason to limit the proteins to the most obvious. Consider using some crispy bacon or whole chunks of pork belly. How about some crawfish tails to go with that cajun spice or even seared Alaskan pollock tossed with lime and cilantro? For vegetarians, try using some chorizo-spiced seitan as a meat substitute. Just about anything can go in that shell, non-traditional toppings included.

TOP IT OFF Sure, the traditional shredded lettuce and cheese is nearly akin to comfort food in tacos, but there are options. Slaws have become hugely popular, not just for their taste but the added crunch they bring to the dish. You don’t even have to stick to cabbage. Shredded jicama or fennel will not only add unique flavors but will pop on the menu as trendy and desirable. Substitute in sour cream for the traditional mayonnaise for an extra spark in your slaw.

Picking the right cheese, if you choose to use one, can also elevate your taco. A little crumbled queso fresco, a raw white cheese, can add just the right creaminess and offset the heat in a taco, while some melted Oaxaca will up the richness of a dish. For a Philadelphia-inspired taco, melt some cheddar over some grilled strips of steak and onions in that shell, perhaps with some hot peppers to grab your diners' attention.

Which leaves us with the one item that literally binds it all together, the shell. Sure, crispy taco shells still have a place but, because of their tendency to break or absorb any excess liquids

and get soggy, they’ve fallen out of favor. Soft flour and corn tortillas tend to rule today’s menus. Offering both increases appeal as well as giving you another gluten free option on your menu with the corn tortillas. Making your own might not be something you have the desire for but, if you do, there’s a little room to play. Chickpeas or cauliflower are both increasingly used as carb substitutes and both can be pressed and cooked into shells. Just be careful about moisture levels. Both can be a little tricky and take practice to perfect.

Now, how do you get these tasty little treats onto your menu? Again, there are options! Taco Tuesday is a simple one. It's devoted to tacos to increase traffic on an otherwise slow night. How about happy hour? Increase that early-evening business by offering tacos at your bar. Maybe you haven’t quite figured out how to build your small plate section of your menu.

Offering four or five different tacos (one or two per order, mix and match) is an easy way to take advantage of the trend towards smaller plates with varied flavors.

What is popular with diners is friendly to food costs, and easy to make dishes. If tacos aren’t on your menu yet, they should be soon.

Beer Cod Fish Tacos with Citrus Herb Slaw Instructions Place cod in fryer and cook to golden brown. Place a spoonful of slaw in each tortilla. Slice cod filets and place on top of slaw. Sprinkle cilantro on top of fish and plate. Star a lemon and garnish plate with lemons and parsley. Serve

Ingredients 3 Empire's Treasure® Cod Filet,

Battered, 2-Ounce 3 Contigo® Tortilla(s), Flour 6-inch 1 Peak Fresh Produce® Lemon(s) 1 pinch Peak Fresh Produce® Parsley, Fresh (chopped) 1 pinch Peak Fresh Produce® Cilantro, Fresh Citrus Herb Slaw 6 cups mayonnaise 6 Tbsp. orange zest 9 oz. tangerine juice, fresh 1 Tbsp. celery seed 6 Tbsp. Lawry's® Salt-Free 17 Seasoning 2 oz. vinegar, white wine

.

2 Tbsp. lemon juice salt (to taste) 12 cups heart of broccoli 3 cups Peak Fresh Produce® Broccoli, (chopped) 3 cups Peak Fresh Produce® Carrot(s) (shredded) 3 cups Peak Fresh Produce® Onion(s), Red (julienned) 3 cups Peak Fresh Produce® Cabbage, Red (shredded)

Smoked Sausage Taco Ingredients 1 Tbsp. Brilliance® Premium Oils

Canola Oil, Blend 1/2 cup Peak Fresh Produce®

Potato(es), Fingerling

(diced roasted) 6 oz. West Creek® Sausage,

Smoked Link(s) (diced) 2 Contigo® Tortilla(s), Corn (6") 2 oz. cheese, pimento 2 Nature's Best Dairy® Egg(s) (scrambled) 1 Tbsp. Peak Fresh Produce® Cilantro (chopped) 1/2 Peak Fresh Produce® Lime(s)

31 Our Kitchen | Summer 2019

Instructions Heat oil in sauté pan over medium heat. Add potatoes and cook until golden brown. Add smoked sausage and sauté until sausage is warmed through. In separate pan (or oven), warm tortillas briefly on both sides. To serve: Spread generous amount of Pimento Cheese Spread on tortillas. Top with smoked sausage-potato mixture. Add scrambled eggs and fresh cilantro, and garnish with squeeze of fresh lime.

.

OUR

LOCATIONS

Performance Foodservice - Hickory

Paris South A piece of

in the

33 Our Kitchen | Summer 2019 37 Our Kitchen | Winter 2018

An Eclectic Space with a diverse menu If Marie Antoinette ever met Alice in Wonderland, Amélie's French Bakery & Café would be the meeting place. Creatively refurbished furniture, whimsical lighting fixtures, oversized picture frames, and unique decorations are just are just as important to Amélie's brand as its salted caramel brownies and French macarons.

Amélie's first opened its doors in NoDa in 2008. Since opening, Amélie's has grown to six locations including, four in Charlotte, one in Rock Hill, SC, and one in Atlanta.

Although the six locations boast the same menu of French desserts and cuisine, each bakery has its own personality and atmosphere that is unlike any of its sister stores. Upon entering, the eclectic environment keeps the eye moving. No two piec-

es are alike. That is because each decorative piece was refurbished by Amélie’s designer and partner, Brenda Ische.

A chandelier of stainless steel pots, pans and other kitchen equipment greets visitors as they enter the NoDa bakery. Large, decorative chairs bring customers in and gives them a place to sit and enjoy their pastry and coffee. Each unique piece would be awkward alone, but all seem to create one cohesive, instagrammable space for people to spend a few minutes or even a whole day in.

The decorations aren't the only thing bringing the customers in. The menu is just as eclectic. With a mix of sweets and savories, Amélie's has a broad menu. They keep customers coming back and stimulated with seasonally inspired menu items four

times a year.

Amélie's not only serves as a bakery and cafe, but also creates beautiful wedding cakes. These are made using old world recipes and techniques with a focus on listening carefully to what each couple wants.

Amélie’s continues to draw both first-time visitors and dedicated regulars. They use social media to share new and favorite menu items and highlight their team members with their fans and potential customers.

As their business continues to grow, their mission and goal remain the same, 'to foster a feast for the sense and create a unique experience for each person who walks through our doors. We aim to inspire, challenge, comfort and nourish while creating community and fellowship.''

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