Taste Summer 2018

SUMMER 2018

Empire’s Treasure Fresh Scallops pg. 4

There’s a Hot New Ingredient in Town pg. 19

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23 Are you serving veggie noodles?

Contents Empire’s Treasure Scallops..............................................4 Complements for your Cocktails.................................8 Incorporating Mushrooms into the Menu...........12 There’s a Hot New Ingredient in Town..................19 Veggie Noodles are here to stay..............................23 Meal Ticket...............................................................................27

s

Adding mushroom to the menu

12

Guide to Advertisers Peak Fresh Produce...............................................................5 Heritage Ovens & Roma Bread......................................6 Village Garden Dressings..................................................7 Sweet Encore Desserts.......................................................9 Fisher Walnuts & Pecans.................................................10 Rich’s Plant Based Cooking Creme...........................11 Pillsbury.........................................................................................13 Clemens Food Group...........................................................14 Cavendish Farms....................................................................15 Escalon Tomatoes.................................................................16 Roma Cooked Hams...........................................................17 Old Bay Single Serve Sachets......................................18 Conagra Foodservice........................................................20 Signature Breads Torta......................................................21 Kikkoman...................................................................................22 Sweet Baby Rays BBQ Sauce......................................24 Kunzler Slab Bacon.............................................................25 Pactiv.............................................................................................26 Braveheart Burgers.............................................................28

Performance Foodservice—Maryland 1333 Avondale Road New Windsor, MD 21776 1.800.755.5300 www.performancefoodservice.com/maryland

Braveheart

Burgers

28

4 Empire’s Treasure Scallops

27

Designed & Edited by Nicole Myers

PFS Branded label scallops

Chesapeake Bay Packing WELDON CLINTON Category Manager

Carrying a quality and competitive line is what we at Performance Foodservice Maryland, in the purchasing department, are looking for with all of our vendors.

That’s what Chesapeake Bay Packing brings to the table, day in and day out. A high quality fresh dry scallop brought in four times a week for the freshest product under the Empire’s Treasure label.

Chesapeake Bay Packing, LLC is a fast-growing processor and packer of high-quality fresh and frozen scallop products for domestic and worldwide distribution.

We are the premier processing and packing facility on the East Coast of the United States. Our shore-side processing facilities are located in Newport News, Virginia at the mouth of the Chesapeake Bay. We have direct access to the bountiful Atlantic Ocean fishing grounds.

Chesapeake’s BRC and MSC certifications independently verify Chesapeake’s rigorous adherence to the highest standards of food safety, quality assurance, and sustainability in the industry. Our state-of-the-art waterfront processing facilities reflect a consistent commitment to technological innovation and decades of sustained investment, positioning Chesapeake on the leading edge of processing and freezing technologies.

We utilize only the best scallops to ensure that our customers receive a superior product. Our unrelenting commitments to the highest international food safety standards, quality, and sustainability are the driving elements of Chesapeake’s pursuit of excellence.

Chesapeake proudly packs fresh Empire’s Treasure dry sea scallops. Empire’s Treasure gallons are packed in metal tins, styro coolers, and on ice to ensure maximum quality and shelf life.

Stocked items are:

U-10 Scallops #537461

10-20 Scallops #537465

20-30 Scallops #537466 We also carry packer label fresh scallop pieces in an eight pound container #816252. Ask your Area Manager for a sample!

4

Choose Peak Produce Our growers ensure food safe conditions alongside the best yields and quality.

We require state-of-the-art packing facilities and the ability to supply in tight market conditions. Our products are inspected upon packing in order to ensure our specs are met before they leave the field. Independent third parties inspect Peak produce at our shipper’s coolers, and our Quality Assurance team inspects again when product is received at our warehouse.

Peak items exclusively available at:

H E R I T A G E

O V E N S®

&

R O M A® B R E A D

Experience the Difference

VILLAGE GARDEN DRESSINGS

Perfect for more than just salads!

Chicken Bacon Ranch Stromboli 12oz Pizza dough ball ½ C Village Garden Ranch Dressing 2C West Creek FC All-Natural pulled chicken ½ C Bacon topping FC ½” 2 C Shredded Bacio® cheese

Philosophy Experience the difference with Heritage Ovens® and Roma® baked goods. When you crave the flavor and aroma of home baked goodness, our wholesome and delicious selections will capture your senses. With a broad offering of quality unbaked, par‑baked and pre‑baked items, Heritage Ovens® and Roma® has a solution for all meal occasions. Delicious breakfast muffins and danish, delectable sliced sandwich breads, dinner rolls, breadsticks, and melt‑in‑your‑mouth cakes, pies, and desserts enhance any type of menu, any hour of the day.

Product Versatility The Heritage Ovens® and Roma® line of breads offers operators selections for breakfast, lunch, and dinner menus. Buttered or grilled Texas toast complements a hearty breakfast entree or buffet. Our broad array of sandwich bread selections allow operators to build anything from a modest grilled cheese to a monstrous triple decker club! Try a new twist on a grilled burger with a Heritage Ovens® Pretzel bun, or place some Ridgecrest® turkey on a buttery Croissant Bun for a hearty sandwich. Find three sizes of hoagie rolls under our Roma® label, a 6”, 8”, and 12”, to build a perfect sub for any appetite. The buttery, garlicky flavor of Heritage Ovens® Garlic Breadsticks or Garlic Toast pair wonderfully with just about any Italian entree. Whichever way you choose to use them, Heritage Ovens® and Roma® products are made with premium ingredients and consistently deliver satisfying taste and freshness.

1. Preheat the oven to 400° F and line a large baking sheet with parchment paper. Stretch pizza dough thin and even on the parchment.

2. Spread the dressing on the dough, leaving about a 1-inch border around the edge. Sprinkle the chicken evenly over the dressing, then top with the bacon and cheese.

3. Starting on one side, carefully roll the dough up like a jelly roll, using the parchment to help roll it over. Slide the Stromboli to the middle of the parchment so that the seam is on the bottom. Stretch and tuck the ends under the Stromboli. Cut several diagonal slits into the crust.

4. Bake for 15 to 25 minutes or until deep golden brown. Serve warm with extra dressing for dipping.

More Menu Suggestions: • Toss hot breaded popcorn shrimp with Village Garden coleslaw dressing #157241 and West Creek hot sauce #312039 for a sweet and spicy bar snack • Cold soba noodle salad with Sesame Ginger Dressing #158908 • Baked Brie with raspberry vinaigrette #158915 drizzle • Rueben Hot Dogs • Warm potato and lobster salad with New England Style Tartar sauce#364671 and spinach • Crispy Steak Quesadillas with warm blue cheese dressing #364644 and fontina fondue

exclusively available at:

6

#305617 #364664 #197442 #872391 #294205

Complements for your Cocktails

By Piet E. Jones

Originally published on foodcentric.com

Your customers are having drinks at the bar and need a little something to snack on, so offer up some old time bar snacks. Something salty and crunchy that is bursting with flavor and easy to eat.

Include dishes that not only complement your bar beverages, but help entice your customers to order more.

Nuts are an easy choice, but pre-made nut mixes can be a bit pricey and not very exciting. Bulk raw nuts, on the other hand, can be bought for much less and can easily be custom roasted in-house to create your own signature nut dish. Almonds are great for such a snack - especially if peeled. You could create your own honey roasted almonds with honey, balsamic vinegar, demerara sugar and sel gris. Or go for something more exotic, by tossing the almonds with za’atar and olive oil.

Nuts, however, aren’t the only choice.

Chick peas and even split peas can be served up as yummy bar food. Rehydrate the peas overnight then pat dry. For the perfect chick pea, toss in flour then with Aleppo pepper, fry, and finish with a sprinkle of salt. For the split peas, toss with a little wasabi powder for a really nice heat and crunch.

Aleppo pepper, wasabi powder, or even a little house made bacon salt, all could go well on the fried peas but could also perform beautifully on a simple bowl of fresh popcorn.

Crackers, particularly a buttery style, are always a popular munchie, especially when served with a crock of spread. House made preserves like a fig jam or pepper jelly, are good when paired with a strong, firm cheese. Of course, the crock itself could be cheese based. Along the Atlantic seaboard, pimento cheese is hot right now, with a number of restaurants and bars being most known for that dish alone. Herbed cheese spreads, using whipped cream cheese and whatever fresh herbs and spices inspire you, could be another way to go, especially during the spring and summer months. When the leaves turn and the cold sets in, a cheddar cheese spread infused with port, sherry, or even whisky might be just the right snack.

Consider Healthier Alternatives Offer veggie sticks with a cheese spread, hummus, pickled vegetables or stuffed olives for those looking for a healthier alternative. Hummus is a deceptively easy dish to make that is very accepting of customization by adding spices, peppers, citrus, or even creamed ingredients like avocado. Pickling vegetables and stuffing olives are both low in cost and labor, making for healthy options that are never a bad choice.

Bar snacks are simple and easy to eat. With a little planning, these micro dishes should be able to be turned out for $3-$5. Ordering a few of these dishes can lead all those happy patrons to order another round of your $15 craft cocktails.

8

Sweet Encore Fine Desserts 10” layer cakes - 14 cut 2 cakes per case Case Dimensions: 12.32” x 12.07” x 11.39”

Rainbow Cake

Peanut Butter Explosion

PFG # 554246 Cake wt: 6.15 lbs.

PFG # 475664 Cake wt: 6.75 lbs.

Five bright and colorful layers of this delightful cake are perfect for celebrating any happy or festive occasion! We’ve decorated this dessert with a lightly flavored vanilla icing to keep this colorful surprise a secret until you cut the first slice.

Copious amounts of peanut butter mousse cover two of the three rich dark chocolate cake layers, while a silky chocolate fudge frosting covers the top layer. Peanut butter chips AND a brownie adorn the top of this monument to chocolate and peanut butter.

Milky Caramel Galaxy

Bananas Foster

PFG # 554243 Cake wt: 7.88 lbs.

PFG # 475667 Cake wt: 5.75 lbs.

Freshly whipped malted mousse and caramel marshmallow crème are swirled together between three layers of decadent chocolate cake. An out-of-this-world dessert is beautifully decorated with dark chocolate curls and caramel and chocolate sauces on top.

A new spin on an old flambé favorite.

Three luscious banana flavored cake layers encased in layers of gooey caramel and banana flavored frosting.

Coconut Cloud

Orange Creamsicle

PFG # 554238 Cake wt: 5.62 lbs.

PFG # 475665 Cake wt: 7.25 lbs.

Three towering layers of ultra moist coconut cake are filled with clouds of creamy coconut mousse made with real coconut milk. Snowy flaked coconut surrounds this heavenly experience.

If it was cold and served on a stick, it’d be confused with a familiar frozen treat of yesteryear. The sweet, creamy, light orange flavor of the frosting blends perfectly with the luscious layers of orange flavored cake.

Chocolate Overload

Princess Pineapple

PFG # 475666 Cake wt: 7.19 lbs.

PFG # 475670 Cake wt: 6.5 lbs.

Four rich, dark chocolate, melt-in-yourmouth cake layers are stacked high with alternating layers of decadent chocolate mousse. Since there can never be too much chocolate, this cake is topped with generous amounts of delicious chocolate shavings.

A refreshing slice of the tropics, blending three layers of moist cake with layers of pineapple flavored glaze and finished and cream cheese frosting.

For ordering or additional product information, please contact your PFS sales representative or call David’s Cookies at 1-800-217-2938.

WALNUTS & PECANS

Salads account for nearly a quarter of all entrée items where nuts are menued

Entrée Nut Usage*

The valued addition of nuts supports higher menu prices where nuts are featured Chicken: 16.6%

Salad: 23.8%

Fish: 15.2% Pasta: 10.1%

Other: 29.3%

Average Price of Entrée Items* With Nuts

Nutty Autumn Salad Piancone Chianti and Basil Vinaigrette OR Village Garden Raspberry Vinaigrette Peak Spring Mix OR Peak Arcadian Mix Roma Bleu Cheese Crumbles Dried Cranberries Fisher Large Glazed Pecan Pieces 3/2 LB OR Fisher Honey Maple Walnuts 3/2 LB

PFG Item Number 258782

Salads

Without Nuts $10.41 $9.35

158915 907448 314438 263721 349575 449532 449467

Nuts also appear in a wide variety of dessert items Penetration of Dessert Nuts by Top Item Types*

Pecan Walnut

Pie

Sundaes

Cake

Cookies

22.0% 3.6%

10.1% 8.4%

4.1% 4.1%

2.1% 2.7%

* Source: Datassential MenuTrends. Sept. 2011

REV 10/15

Brian Carr — Key Account Manager bcarr@rich.com l 240-372-4783

Incorporating Mushrooms into the Menu

By Piet E. Jones

Originally published on foodcentric.com

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.

ONE BRAND. MULTIPLE CATEGORIES. INFINITE POSSIBILITIES.

Which mushroom is right for your dish?

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 Products: 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.

Morels - Pairing mushrooms with seafood can be tricky; the flavors don’t always mesh well together. But the morel can fit right in, pairing well with delicate fish like Dover sole and excellent tossed with pasta, shrimp, and chopped asparagus. Morels shine when served with a little dairy, so a creamy morel and bay scallop casserole makes a rich and decadent dish.

Trust your baked goods to Pillsbury.® We o er a complete portfolio of delicious

Chanterelle - Instantly recognizable, chanterelles always stand out on the plate. In a soup you’d be remiss in not floating some on top of the bowl for that "wow" factor. For a special appetizer or small plate, sauté chanterelles with chopped bacon and serve simply on toast with a little shaved Parmesan. Offer a pairing of a nice Riesling to increase enjoyment.

variety brings added versatility and creativity to your daily o erings. Put the power

Matsutake - Extremely popular in Japan and wildly expensive there, fortunately they’re much cheaper and affordable here in the US. Try a classic preparation, like Matsutake Gohan, to really give this mushroom the platform it deserves: with the mushrooms cooked in the rice, which absorbs the flavors as it cooks. Or, even more simple, sliced and simmered in a clear dashi broth. For a bar snack, fry them tempura style and present with a citrusy ponzu sauce.

Frozen Baked Goods Key Categories

The potential is endless!

products that promote the quality and taste you demand and your customers crave.

Plus, Pillsbury frozen baked goods can expand your menu like nothing else. Every of Pillsbury to work for you today.

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Pastry

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• Cinnamon Rolls

• Croissants

For product information please contact: Zac.Swierad@genmills.com 517-898-8257

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Bold flavours drive menu penetration and FreshCut Chips are the ideal flavor carrier. Perfect for platters and great for sharing, they make a tempting appetizer, side dish or main recipe ingredient.

Spice them up, dip them or load on the fresh fixings.

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ITEMS CURRENTLY STOCKED AT PFG MARYLAND PERFORMANCE#

BRAND

DESCRIPTION

PACK/SIZE

CFG#

Boneless Larded Pork Ribeye Steak, Frz

16/8 oz

1634

324892

Premium Reserve Pork

462203

Hatfield®

Applewood Smoked Lay Flat Bacon, 13-17

1/15 lb

2166

524575

Hatfield®

Capicola Ham, WA

2/8 lb

2286

245236

Hatfield®

Sliced Slab Bacon, Thick Cut 10-12

1/15 lb

2222

229875

Hatfield

Applewood Smoked Lay Flat Bacon, 16-18

1/15 lb

2189

417525

Hatfield®

Bologna

2/7 lb

3203

268576

Hatfield

Hotel Sliced Bacon, 16-18

1/15 lb

2208

290871

Hatfield®

Fully Cooked Sausage Patty 1.5 oz, Frz

2/7 lb

3516

524547

Hatfield

Pepper Ham

2/8 lb avg

2285

899561

Hatfield®

Sausage Link 2 oz, Frz

2/10 lb

3801

360537

Hatfield®

Sliced Slab Bacon

1/15 lb

2223

248822

Hatfield®

Kielbasa Sausage Rope

6/3 lb avg

3155

875591

Hatfield®

Lay Flat Bacon, 18-22

1/15 lb

2229

417501

Hatfield

Flat Buffet Ham, Reduced Sodium

2/12 lb avg

2402

950043

Hatfield®

Scrapple, 5lb.

2/5 lb

3352

328003

Hatfield

Canadian Brand Ham, WA

3/3 lb

2261

995891

Nick’s®

Fully Cooked Andouille Sausage, 5-1, Frz

10 lb

7425

91758

Nick’s

Mild Italian Sausage Link, 4oz, Frz

10 lb

6614

40667

Nick’s®

Mild Italian Sausage Rope, Frz

10 lb

6755

989558

Nick’s

Turkey Sausage Patty 2oz

10 lb

7385

42409

Nick’s®

Country Turkey Sausage Patty, 2oz

10 lb

6112

977360

Nick’s®

Maple Sausage Link, 1oz

10 lb

6410

354708

Prima Porta

Sweet Italian Sausage Rope

20 lb

3012

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Call 800.523.5291 or visit ClemensFoodservice.com for more information. †

Always crispy... serve hot or cold

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No hormones or steroids, no growth promotants, ethically raised † Family owned.

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Consistent quality every day Cut from whole potatoes

Perfect for housemade spices & dips Save time, labor and energy costs

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Cooked Hams

There’s only one tomato.

Every dish you make is a reflection of your passion. It shows your pride in craftsmanship. Your commitment to quality. And above all, respect for your customer. And because you demand the best of yourself and those you work with, we bring you our best with every can of our fresh-packed California tomatoes. With no additives or preservatives and a gentle process that protects the naturally delicious flavor and color, we’re as committed to great ingredients as you are.

Get a taste of what makes a better tomato.

Explore the Escalon Difference.

A Taste of Tradition

To redeem Pat O’Hara coupon, contact wit at pohara@ h The Core Group coregroup sales.com or 240-69 5-0974

There’s a Hot New Ingredient in Town

By Piet E. Jones

GET A TASTE OF THE BAY

AND SAVE!

Originally published on foodcentric.com

OLD BAY Shrimp Salad

NEW!

SINGLE SERVE SIZE

OLD BAY is great on seafood... and everything else! Its unique blend is a Chesapeake classic that turns ordinary into extraordinary.

BUY 5 CASES, GET

1 CASE FREE 901531833

Crispy OLD BAY Wings

BUY 5 CASES OF ANY OLD BAY SEASONING SINGLE SERVE SACHETS AND RECEIVE 1 CASE FREE.

Y P O

C

Broker PRIMARY TYPE OF OPERATION (Check One)

❑ Business & Industry ❑ Cafeteria ❑ Catering ❑ College/University ❑ Convenience Store ❑ Correctional Institution ❑ Deli ❑ Family/Casual Dining ❑ Fast Food (QSR) ❑ Fine Dining ❑ Hospital ❑ Hotel/Motel ❑ In-Transit Feeder ❑ Military ❑ Nursing Home ❑ Recreational/Entertainment ❑ Retail Store ❑ Schools (K-12) ❑ Vending

AVERAGE NUMBER OF MEALS PER DAY (Check One) ❑ Under 100 Meals

❑ 100–299 Meals

❑ 300–499 Meals

TO SPEED UP DELIVERY OF YOUR CHECK

❑ 500–999 Meals

• Fill out this form completely. Purchase products within the start and end dates noted below.

• Attach the foodservice distributor invoice (membership clubs excluded) with the purchased product circled or highlighted. Total purchase amount from Feb 1, 2018 to Nov 30, 2018.

• Must purchase 5 cases of OLD BAY. Maximum rebate $25.

• Cannot be combined with any other offer.

• Use this original form, no reproductions accepted.

• Allow 4–6 weeks for delivery. Postmark request on or before date shown below.

• Check will be made out to and mailed to the foodservice establishment listed, not individuals. Mail claim to: McCormick® Foodservice Division Rebate, P.O. Box 157 Becker, MN 55308.

❑ 1,000–1,999 Meals

❑ 2,000–4,999 Meals

❑ 5,000+ Meals

IMPORTANT: This offer is not valid on cases offered for resale. Distributors are not eligible for this offer. Chains or affiliated groups must participate on an individual unit basis. Rebate cannot be combined with any other McCormick® Foodservice rebates or promotional offers. Coupon void where prohibited or restricted. Offer good only in the continental United States and Hawaii. Must be mailed by the operator. Bulk submission from distributors not allowed.

INVOICE START DATE: FEBRUARY 1, 2018 INVOICE END DATE: NOVEMBER 30, 2018 POSTMARK REQUEST NO LATER THAN: DECEMBER 31, 2018

McCormick & Company, Inc. US Industrial Group 211 Schilling Circle • Hunt Valley, MD 21031 800-322-SPICE (7742) © 2018 McCormick & Company, Inc. • Reorder # 803

Think About It Heavy sauces aren’t really in vogue anymore. People want to taste their food. Simple is in. And what is more simple yet tastefully alluring than an egg? Of course, you do need the right preparation for the right dish to really make that egg sing. Scrambled eggs would be kind of silly on top of a burger. But put a fried one on top, so the creamy yolk oozes out over the juicy burger and you suddenly have a winner.

That mixed green salad with lovely sliced radishes and crisp cucumber? Try dressing it with a perfect egg. What is a perfect egg, you ask? Well, set water to a boil and then let it go back down to a low simmer. Add your egg and let it steep for five minutes. Move immediately to an ice bath to stop the cooking process and make it easier to peel. What you have is an egg where the white is firm but still slightly soft and a yolk of creamy, runny perfection. Serve it plain on the salad or roll it lightly in salt and pepper, or other spices and herbs of your choice. No need for dressing, maybe a squirt of citrus or flavored olive oil, when they slice into the egg it will run beautifully onto the greens taking some of the spices with it. Perfection.

There’s No Need to Limit Your Perfect Egg to Salads That heritage pork chop that you serve with the fat perfectly crisped? Top it with a perfect egg. The small batch stone ground grits that are the platform for the massive shrimp? Top it with a perfect egg. Any number of dishes could benefit from the richness of a creamy yolk oozing out onto it. Sure, you could achieve a similar result with a poached egg but the improved visuals and mouthfeel of the perfect egg really can’t be beat.

Fill out this form completely to receive your rebate on OLD BAY Sachets.

Name of Establishment Your Name Title Street Address City/State/Zip Code Business Phone Number Email Address Distributor Name City/State/Zip Code Sales Representative

Nope, it’s not some rare plant with an odd sounding name that’s only available on alternate full moons. Nor is it some high end heritage meat with a genetic line that exists only on some remote mountain farm. The hot new ingredient is actually one of the oldest ingredients of all - the egg.

Now, it’s not an unusual egg that’s hot. Quail, goose, duck, even ostrich eggs can be found on menus all over but that’s not what the buzz is about. No, it’s your garden variety chicken egg that’s showing up on the hottest dishes in town.

McCormickForChefs McCormick4Chefs @McCormick4Chefs

Ramen and Asian style noodle dishes are showing up in all manner of restaurant, not just Asian ones. Besides the broth and noodles, often painstakingly made in-house, the star of the dish is often the egg. A perfect egg would go wonderfully on top of the slow braised broth and hand pulled noodles but you could also go another route. Instead of a 5 minute egg, how about a 4 hour one? Initially, the thought of such an egg conjures memories of grey yolks and a lingering sulfur smell. Not so if done correctly. If you’re making your own broth you already have a slowly simmering pot filled with all manner of goodness. Toss a few eggs in. After an hour remove them and slightly crack them, rolling them lightly to crack uniformly around the egg. Then put them back in the braising dish. Under the low heat, the eggs will slowly absorb some of the flavors of the broth (the low heat will also avoid the discoloration and noxious odor). Before serving remove the shell, you should have a gorgeous broken glass pattern all around the egg. You could even mix it up a bit, instead of steeping the eggs in your broth, do it in green or black tea to add a new element of flavor to your noodle dish.

Get Creative Another creative angle being used is to sous vide the eggs. The precise temperature control really allows chefs to run the gamut from soft to extra firm with precision. A little olive oil in the bag, perhaps infused with herbs, or fine chopped cooked bacon or house made charcuterie can create tiny bites that are sure to please as either an appetizer or as part of a larger dish - almost like a dialed up deviled egg.

Regardless of which method or dish you choose, adding an egg is elegantly on trend, bringing a creaminess and feeling of homey comfort to most any plate. That is it relatively inexpensive and so easy to work with helps make it a winner ingredient behind the line. All around, perhaps the most perfect ingredient.

ked c o t S Now AT D LAN

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Conagra Foodservice offers the brands foodservice professionals trust to deliver back-of-the-house convenience and front-of-the-house satisfaction – day in and day out.

Sweet, Spicy, Smeared & Stacked

T H E TORTA According to the Technomic® Sandwich Consumer Trend Report, ethnic sandwich lineups will go mainstream in the next year, and our Torta Roll can be topped with any combination of proteins, veggies and condiments to suit your specific menu.

RECIPE INSPIRATION CLASSIC Refried beans, avocado, chili pepper, tomato, onion EARLY RISER Chorizo, fried egg, green chili gravy, cilantro AHOGADA Shredded pork shoulder, chile de arbol salsa, pickled onions CARNE ASADA Thinly cut steak, guacamole, pickled jalapeños, cotija VEGAN Fried eggplant, spicy refried beans, avocado

Tortas, a Mexican street food, are an on-trend, on-the-go sandwich that can be served hot or cold. They can be topped with many of the same ingredients as street tacos - ranging from sweet to spicy to savory - and are most popular on lunch menus.

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™ From mychen kit toyour s since 1948

With its unique shape and open cell structure, this on-trend roll presses and grills beautifully for myriad globally-inspired sandwiches.

VEGAN

CLEAN LABEL

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SBI: 23042 / PFS: 541453

Torta Roll

©Conagra Brands, 2018 rights reserved Conagra Brands, Inc.Inc. 2018 AllAll Rights reseserved

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C A S E C T.

U N I T W T.

MEASUREMENTS

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3.5 oz

5.3” X 4.2” X 1.75”

KOSHER PARVE

S I G N AT U R E B R E A D S Chelsea, MA & Tempe, AZ signaturebreads.com 888.602.6533

In foodservice today, flavor is everything. Born in Japan, brewed in the USA, Kikkoman can help you open up a whole world of flavor possibilities.

With on-trend asian sauces, coating mixes and more, we’ve got flavor covered.

Looking to create menu items with state-of-the-art flavor?

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Veggie Noodles are here to stay!

By Piet E. Jones

Originally published on foodcentric.com

Culinary trends are constantly on the move. Some pop big with lots of buzz and perhaps a bit overuse, like sous vide, before settling into becoming a somewhat commonplace technique used effectively for some dishes. Others, like foams, devolve into culinary punchlines.

Spiralized vegetables, or zoodles, looks like it might be on track to have some staying power. Typically made from zucchini, hence the Z, zoodles have crossed the boundary from restaurant to home kitchens cementing their popularity. Part of that is driven by the gluten free and reduced carb trends; the rest is that they are both tasty and versatile.

Any Pasta Dish Can Have Their Noodles Replaced with Zoodles.

Blanching in salted boiling water or a quick steam are common preparation methods, just be careful not to overcook lest the zucchini become limp and mushy.

You can even skip precooking, just slip the zoodles into a sauté pan with the sauce and heat while tossing. A simple basil red sauce, maybe with some sliced hot Italian sausage, then finished with a little fresh shaved Parmesan is really all you need but nearly any sauce/protein combination can work. You could even list on your menu not as a separate dish but as a healthy option to your normal pasta dishes.

There is no need, however, to limit zoodles to pasta style dishes. They make great salads and slaws as well. The freshest zucchini zoodles can be served raw, although you can really dial up the color and taste with a quick blanch followed by an ice bath. Tossed with mayonnaise or dressings, they perform well as a bright and crunchy side dish or as a topping on, say, a pulled pork sandwich - either a tradition slaw dressing of mayonnaise and sour cream or with a simple, sweetened vinegar dressing.

You could even bind the zoodles together with flour and egg to make a pretty amazing latke. The flour kind of defeats the purpose of low carb and gluten free so you could sub it out for either almond (make sure you have an allergy warning) or coconut flour, just keep in mind those have very different flavor profiles so you might want to experiment with flour blends and maybe even some fresh herbs and spices to achieve your desired result. Dress the plate with the traditional accoutrements like sour cream and applesauce for the best fusion of nostalgic and contemporary.

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Zoodles are Perfect for Breakfast, Lunch or Dinner

Lunch and dinner also shouldn’t be the only time to consider zoodles. Potato heavy skillets and bowls are very popular these days for breakfast, zoodles are a healthy alternative to all that starch. Soften onions and peppers in a cast iron skillet with a little olive oil, toss with zoodles and crispy, chopped bacon then top with a couple of poached eggs and shredded Gruyère. Voila, a great high protein/low carb way to start any day.

Zucchini is also not the only vegetable you can use. Drop the first letter from zoodle to match your veggie and you’re good to go.

Coodles when you use carrots. For parsnips you’ve got poodles. OK, no one wants to put poodles on their menu… Besides, zoodles is fast becoming a more generic term that can apply to more than just spiralized zucchini, best to just stick to that and modify it with the name of the vegetable used.

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Get Creative with Your Veggies

The point is, most any firm or hard vegetable will do. Some, like carrots, you can serve raw and lightly dressed. Others, like sweet potato, require cooking. You also need to be aware of how the vegetable changes when heat is applied. Some will fragment into shorter pieces with too much while others, like sweet potato, turn to mush if overcooked. In nearly all the cases, fast cooking is good, from frats blanching to deep frying. Slower methods tend to break the zoodles into increasingly smaller pieces lowering the visual appeal.

Zoodles can also help reduce waste and lower food costs. Already offering fresh broccoli on your menu? What do you do with the large center stalk? Try peeling it then run it through your spiralizer. A quick blanch and what you used to throw away is suddenly ready for the table in a slaw or side.

So, there you have it, a well-established cooking trend that is endlessly versatile and adaptable. Zoodles can help you appeal to today’s tastes and cater to those with gluten issues or trying to reduce their carbs. Plus you might be able to reduce waste and lower food costs in the process. Everybody wins!

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