Culinary Corner

TONY SCHMIDT DIRECTOR OF BUSINESS DEVELOPMENT AND CORPORATE EXECUTIVE CHEF

A huge HAPPY NEW YEAR to all our amazing partners! As we enter 2023, I wanted to focus on key themes I hear from engaging with our partners and the areas where they need support. With labor continuing to be an ongoing conversation, this article will focus on ways to add high-quality menu applications that drive profit but do not require intense work. The second key point I hear about daily is the rising cost of goods. This concept will also be explored as many menu concepts utilize tougher cuts of meat that are less costly to the menu.

While discussing the lack of labor, one great way to ensure that prep is completed on time and is consistent is by exploring precut products. These products are also prewashed and 100% usable, providing high food safety and accurate food costing. Here are some of the key items I utilize in the kitchen weekly.

Recommended Items

PFS ITEM #645279 1 5 LB PACKER SALSA PICO DE GALLO

PFS ITEM #477257 2 5 LB PEAK ONION RED DICED 1/4 IN

PFS ITEM #857203 4 5 LB PEAK ONION YLW DICED 1/4"

PFS ITEM #880532 2 5 LB PEAK ONION YLW DICED 1/4"

PFS ITEM #927241 1 5 LB PACKER ONION RED JULIENNE CUT

PFS ITEM #403977 2 5 LB TYLR FRM ONION YLW JULIENNE 3/8"

PFS ITEM #942675 1 5 LB PACKER PEPPERS GRN JULIENNE

PFS ITEM #955541 1 5 LB FRSH ADV CELERY DICED 1/4"

PFS ITEM #544346 1 30 LB PEAK ONION YLW WHL PLD

PFS ITEM #306628 2 5 LB PACKER TOMATO DICED 1/4" TRAY

PFS ITEM #272387 2 5 LB PEAK MUSHROOM SLCD 1/8" TUB

PFS ITEM #538822 2 5 LB PACKER BRUSSEL SPROUTS TRMD (Halved Brussel Sprouts—Perfect for frying)

I am also consistently asked for high quality sides that are easy to execute. Here are some of my favorites for driving ingenuity with strong flavor and consistency.

Recommended Items

PFS ITEM #79056 6 2.50LB RSTWRKS CORN SWEET & PEPPERS FLAME

Makes amazing creamed Corn

PFS ITEM #856406 6 2.5 LB UPSIDES COUSCOUS PEARL W/RED GRAIN

Perfect for a piece of fish or grilled chicken

PFS ITEM #506445 6 2.5 LB SIMPLOT GRAIN & KALE BLND ANCIENT

Healthy and a great base for a grain bowl

PFS ITEM #57777 6 2.50LB RSTWRKS APPLE FUJI FLAME RSTD TFF

Sauté with bourbon and butter to pair with a pork chop or serve alongside Piancone

Sea Salt Caramel Gelato

PFS ITEM #527575 6 2.5 LB RSTWRKS PINEAPPLE BLND W/VAR PEPPE

Mix with tuna poke to make a great tostada

PFS ITEM #975046 1 96 CT RSTWRKS CORN COB 3" FLAME RSTD TFF

Flash fry for a twist on Latin street corn

PFS ITEM #34083 6 2.50LB RSTWRKS POTATO REDSKIN RSTD W/PEPP

Add corned beef to create a brunch hash

One of the most versatile beef cuts of meat I like to work with that's a great value is Braveheart Chuck Roast. This cut of meat lends itself to braising or smoking overnight. Its high marbling leads to tender shredded beef after slow cooking. It is very versatile and can take on any flavor profile that you are looking to achieve.

Below are some of my favorite preparations for this cut of beef. These also work great with Braveheart Boneless Short Rib if you want to menu something a bit different. These preparations are also amazing on Allegiance pork bellies, in which the bellies' high-fat content leads to velvety shredded pork.

And let's not forget that chicken thighs are my absolute favorite and with their quick cooking time, braising them in these liquids drives a lot of flavors.

Below are the braising liquids that I use often. The first step is to cut the chuck into 2" thick slabs—next, season with salt and pepper and sear in a hot skillet. The final step is to place the meat into a pan, cover ¾ of the way upwith the liquid of your choosing, cover the pan, and place it into a 300-degree convection oven until fork tender.

• BBQ Braised: ½ Apple Juice and ½ West Creek Original BBQ Sauce

• Birria: ½ Contigo Birria Base and ½

• General Tsao: ½ Asian Pride General Tsao Sauce, ½ Chicken Stock

• Tomato Braised: Piancone Imported Marinara (For a fiery kick, add Calabrian chiles)

• Cuban Style: Marliss Mojo Cirillo

• Latin: ¾ Contigo Fire Roasted Salsa, ¼ Chicken Stock

• Classic: Beef Stock