The Dish | Volume 9 | Bar & Grill

Cheers!

Welcome to the DISH for Bar & Grill

What better place to bring your A list of ingredients and ahead-of-the-curve concepts than at the bar? Let us help delightfully disrupt your menu from the top down. Inspired mash ups, amazing flavor boosts and ingenious ethnic spins, all designed to make your restaurant the #1 pick at any time of day.

Miles ahead of the competition

Lamb On The Run Burger p. 29

In Praise of Protein

As the basic building block of every type of recipe and ingredient sought by legions of nutritionally savvy diners, protein rightfully claims the title of major power player at today’s preeminent restaurants. Making the most of it in snacks, appetizers, small plates, breakfast sandwiches and light entrees is the mission of our latest DISH. Our protein-centric creations will get the party started at top of your menu and keep it going through every day part. We’ve taken traditional best sellers and kicked them up not one, but several dozen notches, with instantly memorable sauces, toppings, spices, sauces and marinades. You’ll see wildly original takes on ethnic cuisines with bold and unexpected mashups that bring it home to America’s adventurous palates. Check it out, from Asian-inspired chicken sliders (p. 19) and shishito fish and chips (p. 20) to the Mediterranean-influenced Casablanca burger (p. 25), ground beef kebab (p. 31) and tuna bocadillo (p. 39).

You’ll also see the launch of our latest Cobblestreet MKT.™ all natural deli line, designed to feeding the voracious – and still growing - appetite for organic and minimally processed proteins. There’s no question about the value in every slice, backed up by diners’ enthusiastic assent to choose more, eat more and pay more for dishes with grass-fed, antibiotic-free and organic among the descriptors. We’ve kept everything that’s good about these time honored meats and taken out all that’s not needed, such as artificial colors and preservatives. Find all the details on this powerhouse new offering on pages 6 through 15.

Think of us as your protein pros, diligently working behind the scenes to enrich your menu. We hope you’ll mix it up with these recipes thoughtfully created by our talented corporate chefs and top-shelf products from our valued vendors…and stamp it with your signature imprint. We’re dedicated, as always, to making it better together.

Look for these callouts:

Chef Talk ready

Get inside our chefs’ brains and find out what inspired their dishes.

to use

Find out how you can start utilizing our products right away - without too much preparation or time in the kitchen. rfsdelivers.com

Check out our library of recipes and videos online

The Reinhart Team

A Natural Advantage

Everyone’s coming clean with a growing passion for foods that are all natural, minimally processed and made with no artificial ingredients. In fact, 76 percent of US adults say they’re more likely to visit a restaurant serving foods described in those terms…make it yours with the extraordinary new Cobblestreet MKT.™ all natural deli line. Meticulously curated and produced, these meats serve up everything that matters most to your customers – visual appeal, flavor and texture - as well as an outstanding value proposition for you. Dig in and explore why featuring Cobblestreet MKT. deli meats on the menu comes naturally to today’s savviest operators.

Naturally made

What’s on a clean label? It’s what is not on it that counts, including:

NO artificial ingredients

NO nitrites or nitrates

NO MSG added

· NO allergens

· NO gluten added

NO over processing

NO artificial colors or flavors

Naturally appealing

Who’s seeking natural offerings?

Virtually every diner, from educated college & university students and hospital visitors, from Boomers to millennials. All are looking for high quality, healthy offerings at every meal time of day, and expect to pay a premium for it. 76% of U.S. adults say they are more likely to visit a restaurant that offers healthy options, defined as:*

· All natural Minimally processed No artificial ingredients

*Technomic

Operators are responding, with a 186% growth of all natural items on the menu since 2007. (Datessentials 2018)

Naturally profitable

There’s real value in offering all-natural meats as part of your sandwich menu. Research shows 60% of customers are likely to pay $2 more per check for options they consider “better for you.”

*No artificial ingredients, minimally processed.

It adds up to big business:

$.60 average menu upcharge per sandwich

$.10 increased cost of all natural turkey in a sandwich

$.50 cents increased profit per sandwich

Bottom line: If you sell just 20 all natural turkey sandwiches daily, you’ll bring in $3,700 more per year.

Hamming it Up and Down the Menu

New, better, and completely natural, Cobblestreet MKT.™ Deli Ham is set to redefine how deli meats should taste. There’s no cure – and none needed – for this utterly delicious ham infused with flavor from a long session in the smoker, not from MSG or other additives. No nitrites or nitrates are used except those that naturally occur in celery juice, letting diners savor the hint of sweetness and the unsurpassed freshness of a slice of ham at its most natural.

Hardwood Smoked

COBBLESTREET MKT.™ All Natural Uncured Smoked Deli Ham 2/7-8-lb. BW752

Uncured, light seasoning No knuckle meat

70-day shelf life

The perfect solution

Our deli ham is cooked in a solution of turbinado sugar, cultured celery powder and cherry powder.

ready to use

Netted package gives you the visual edge, creating elegant scalloped edges on each slice.

HAM & Jam Sandwich

ingredients

1 baguette

2 oz red pepper jelly

4 oz Cobblestreet MKT.™ Ham

1 oz arugula

2 oz crumbled goat cheese

preparation

Cut the baguette in half lengthwise and spread the red pepper jelly liberally on both sides.

Add the ham, arugula and crumbled goat cheese.

Chef Talk

More sandwich magic with our Cobblestreet MKT. All Natural Ham: Build an Italian-style panini with ham at the base, fresh mozzarella, basil, tomato and mayo, and tuck it all into a Brickfire Bakery Ciabatta Roll.

Turkey Takeover

What if your turkey looked as natural as it tasted? Cobblestreet MKT.’s natural turkey breast appears as if it’s straight out of the oven, with carefully oil browned edges for a stunning visual appearance and added flavor. All senses are on board for a sensational experience that’s anything but artificial.

Wrap it Up

There’s no better base for your creativity than turkey breast slices, ready and willing to adapt to any type of cuisine. Extend turkey’s global tour at your restaurant with a world of applications: Greek turkey pita, with a pile of mint, crumbled feta, and crunchy cabbage

Cali Turkey

Chipotle Wrap is filled with a satisfying mix of hardwood smoked bacon & sharp jackpeppercheese

COBBLESTREET

Cobblestreet MKT. All Natural Turkey Breast is skinless, for a 100% usable product.

60 day shelf life Whole muscle meat, never frozen No binders, fillers or extenders

· Turkey and smoked Gouda dip with a side of crispy baguettes

Puff pastry, baked with Brie

Middle Eastern lavash with cream cheese and horseradish

· Breakfast burrito with freshly made salsa

Italian turkey spirals with Provolone cheese

Quesadilla with roasted red peppers

Cuban turkey and ham sandwich

· Curried turkey salad sandwich

Chef Talk

There’s plenty of room to grow turkey on the menu: 38% of consumers who eat turkey would like restaurants to offer turkey as a protein choice for a wider variety of entrees, according to Technomic.

napa wasabi turkey tacos

ingredients

3 c Napa cabbage, shredded

2 sliced green onions

½ red pepper, diced

4 oz carrots, shredded

2 Tbsp rice vinegar

4 tsp canola oil

2 tsp Wasabi powder

2 tsp minced shallot

2 tsp lemon juice

1-2 tsp sesame oil

2 tsp soy sauce

1 tsp minced ginger root

1 tsp sesame seeds

1 lb All Natural Turkey Breast

preparation

To make the slaw, combine all vegetables together in a medium sized bowl. Whisk dressing in small bowl, add in veggies and toss to coat. In a medium pan over medium high heat, add oil to pan, then place turkey in pan and cook for 2-3 minutes. Place turkey and slaw on warm tortillas and serve.

Rarin to go

Hot or cold, in sandwiches or omelets, all natural roast beef dominates the plate with its riboflavin-rich goodness. Capture your slice of the growing demand for the perennially satisfying, always appealing succulence of roast beef. Double the pleasure, and your sales, with Cobblestreet MKT.’s new deli roast beef, featuring a brawny flavor and juicy chew … all in its most natural state.

Bring in the Cheese Please

Fully cooked in bag to rare

Our black and blue Roast Beef sandwich will bring you a barrage of compliments with a flavor combo that’s hard to beat. We’re piling onslices of all natural Black Angus Roast Beef, layering with tangy of blue jack cheese and topping it all off with a sweetly savory balsamic reduction and a touch of mixed greens. A real champ on the menu? Count on it!

COBBLESTREET MKT.™ Marble Blue Jack Cheese .73 oz./22 slices H5948

COBBLESTREET MKT.™ Habanero Jack Cheese .67 oz./24 slices H5974

Markon® Arcadian Harvest Blend, a combination of vibrant Europeanstyle green and red petite whole-leaf lettuces 4/3 lb V7192

USDA Choice

Boneless for delicious flavor

Rubbed with seasonings Deli faced for easy slicing

Chef Talk

We’ve taken the quintessential American taste of roast beef and made it the centerpiece of these Thai-inspired bites - a winning fusion of flavors neatly wrapped up in a colorful tortilla.

thai inspired beef wrap

ingredients

1 12” herb tortilla

3 Tbsp garlic mayonnaise

4 oz shaved natural roast beef

3 Tbsp green onion, thinly sliced

1 Thai chili, thinly sliced

6 fresh basil leaves, thinly sliced

2 Tbsp fresh cilantro, chopped

preparation

GARLIC MAYONNAISE:

Mix together 2 tbsp mayonnaise, 1 tbsp fresh garlic minced, and ½ teaspoon fish sauce. Refrigerate overnight.

WRAP: Spread garlic mayonnaise on herb tortilla. Layer all remaining ingredients in center of tortilla. Wrap, cut in half

Powered by Salmon

If you’re not menuing salmon now, reconsider. As the #1 fish species on restaurant menus, fueled by customers who want healthy, better for you options, salmon is swimming effortlessly in today’s most influential currents. Upscale and indulgent, nutrient-dense and high in Omega 3’s, salmon checks off all the boxes for a protein that means bigger and better business. Even better as a burger, salmon offers unmatched versatility and a completely satisfying alternative to meat, chicken or turkey for the pescatarian diner.

Summertime

Salmon

Cook from frozen and cook only what you need

Wake up your breakfast menu with a salmon burger sandwich or serve with a plate of fluffy scrambled eggs instead of a sausage patty.

HIDDEN BAY® Salmon Burger 4-oz. Salmon Burger 1/10 lb. V7330

HIDDEN BAY® Salmon Burger 2-oz. Salmon Burger 1/10 lb. V7354

Let’s get this out in the open… Hidden Bay® salmon burgers are packed with benefits:

Outstanding flavor and texture

Consistent quality and supply year round Available in burger and slider sizes for multiple applications

EGGS BENEDICT NORWEGIAN STYLE

Chef Talk

For a unique al fresco offering on your menu, grill up our incredibly flavorful Salmon Burger – and a navel orange too (trust us) – then top with harissa and a summer-fresh fennel and cucumber salad. Round out your customers’ outdoor adventure with a chilled, slightly acid Sauvignon Blanc or a brut rose champagne.

ingredients

1 ea Alaskan Salmon Burger

1 ea Sourdough Split Bun

¾ oz dry harissa paste

1 oz naval orange slice

3 oz cucumber

2 oz baby fennel

¼ oz baby dill

2 oz salad oil

½ oz lemon juice

½ oz champagne vinegar

Salmon burger with fennel-cucumber slaw preparation

In a bowl combine dill, fennel finely shaved, cucumbers (peeled and cut diagonally on a mandolin), oil, lemon juice, champagne vinegar, salt and pepper. Reserve. Place salmon burger on a grill and cook until done. Toast the bun with butter until lightly toasted. Grill orange slice. Place orange on the bottom of the bun, then top with the salmon and the harissa. Add the cucumber-fennel slaw.

Winging it

From big game Sundays to Friday night delights and Saturday brunch bites, chicken wings are a rare bird – familiar but ready to surprise, slightly indulgent but a solid protein pick. Its versatile profile is destined for even greater ubiquity, as it continues to land gracefully on every part of the menu. Wings are not just redefining the bar and grill category, but making their way into hearty wraps, salad bars, breakfast foods and catering buffets.

No Bones

About It

Fully cooked; deep fry or oven bake

SILVERBROOK® Breaded Boneless Chicken Breast Chunks 2/5 lb. 12366

Made from 100% breast meat, with no fillers

Silverbrook’s proprietary homestyle breading

Solid muscle, boneless wings for multiple applications

While gnawing the wing right down to the bone may be a guilty pleasure, the boneless version brings a raft of benefits that more than compensate. They’re a lower cost alternative, with more stable pricing and availability throughout the year. And consumers are increasingly expressing a decided preference for wings of the boneless kind:

· +50% in menu mentions since 2012

· 53% of millennial consumers prefer boneless to bone-in wings

Dip in

The fastest way to make wings fly off the plate: pump up the flavor with some high-octane dipping sauces that bring on the heat:

Elote corn dipping sauce Harissa/aioli dipping sauce

Curry ketchup dipping sauce

check out these recipes at rfsdelivers.com

Chef Talk

Who’s feeling the heat? The rise in hot sauce popularity in the U.S. is driven by growing immigrant communities, Millennials’ willingness to try new foods and Baby Boomers desire to rev up dulled senses of taste. Already a $1.3 billion industry, sales are projected to grow to $1.65 billion in the next five years.

ingredients

4 oz Chicken Wing Boneless Breaded

4 ea Brioche Slider Buns

6 oz coleslaw mix

¼ c sriracha chili sauce

½ c creamy heavy duty mayonnaise

½ c sour cream

4 oz hot cherry peppers, sliced

Fire chicken sliders preparation

Toast bun and cook chicken. Mix sriracha with mayo and sour cream. Add salt to taste, then toss with slaw mix. Layer pickle peppers on the bottom of the bun, then top with chicken and slaw mixture. Finish with the top of the bun.

Next Gen Fish Chips

Everyone loves an icon, and fish and chips have earned their status over almost two centuries on the streets of London and in American seafood eateries. So we’ve taken their legendary deep fried crunch and used it in ways that tantalize today’s fearless palates and fit perfectly into your protein-centric offerings. Featuring battered cod, pollock, or halibut, these bold, spicy and irresistible recipes will take fish and chips to places your customers will want to visit and revisit endlessly.

The art of shishito

Japanese shishito peppers are ideal when quickly sauteed until they soften and begin to blister. Thin-skinned and slender, they infuse dishes with just a touch of sweetness and a low key but unmistakable heat.

Cook from frozen convenience

SHISHITO & SHOESTRING FISH & CHIPS

We’ve brewed up a winning combo: Our exclusively made beer-battered Alaskan Hidden Bay® seafood features Icy Bay IPA® from Alaskan Brewing Company - a tasty blend of glacierfed water, Cascade, Bravo, Calypso, Summit and Apollo hops and premium two-row pale and specialty malts. A 6.2% alcohol-by-volume (ABV) and rating of 65 international bitterness units (IBUs) makes this a perfect complement for the sweet and mild flavors of Hidden Bay pollock, cod and halibut, all:

• Wild-caught

• Hand cut

• Chemical-free

Chef Talk

Hidden Bay’s battered items look justdipped-and-fried, with an appealing, rough texture and rich golden color. Choose from regular batter flavor or beer battered for upscale fish and chips dishes.

southwest beer battered cod with twisted slaw

ingredients

4 oz Hidden Bay® Alaskan Icy Bay® IPA Cod Battered Beer Deep Fry Only Fillet Pacific 3-4 oz

3 oz green and red cabbage with carrots

1 ½ oz Chipotle Ranch Dressing

1 ea Brioche bun 4”, toasted

½ oz Chipotle pepper in adobo sauce, blended and added to mayo

2 oz tartar sauce

preparation

Cook fish per instructions. Butter brioche roll and toast. Mix coleslaw with Southwestern ranch. Take blended Chipotle peppers and add to tartar sauce.

Setup: Place slaw on bottom portion of brioche roll, top with fish. Serve with chipotle tartar sauce or top fish with a dollop of tartar sauce.

The Well Oiled Kitchen

Frying oil is one of the most important performers in your kitchen, working its magic behind the scenes to ensure flavor, quality and reliably excellent results for all your crispy delicacies. EverFry Premium Canola Oil delivers on every count with:

·Extra long fr y life for lower cost per day

·Less replenishment needed - fewer fryer changes and decreased product waste

·Less flavor transfer for better tasting food throughout the fr y cycle

·Zero grams of trans fats per serving, meeting the expectations of customers seeking healthier food offerings

·Superior finished food quality

EVERFRY OIL Frying Liquid

Canola Premium High Oleic Zero Grams Trans Fat 20656

A best in class product for frying fish, tortilla strips, chips, fries and more.

No More Sticky Situations

NEW EverLight® Cooking Sprays for Guaranteed Non-Stick Performance

If you’re among the 86% of operators who use pan spray products (Datessentials Cooking Spray Use research), stock up on this new line of cooking sprays for frying, sauteeing, baking, roasting and grilling.

·Exclusively for Reinhart: a two-piece can designed for safety and sustainability: ·patented safety mechanism allows for faster ventilation under pressure

·tin-free for easy recycling

·Formulated to ensure a non-stick per formance with every spray

·Multiple uses in any kitchen

Contains no lecithin; will not darken, burn or gum up in high heat applications. Made with a premium blend of soybean and canola oils.

EVERLIGHT Gold Cooking Spray

6/17 oz. For high volume, high heat baking operations. 87762

EVERLIGHT Extra Virgin Olive Oil Cooking Spray 6/17 oz. Contains soy lecithin; adds a rich olive oil flavor with no extra calories, fat or cholesterol.. 10030

Chef Talk

Use a skimmer and remove particles of food from oil surface to prevent burning and extend the life of your oil.

kimchi fish n’ chips

ingredients

6 oz Icy Bay beer battered Pubhouse pollock

1 tsp Gochujang powder

3 Tbsp Gochujang fry batter

4 oz French fries

1 ½ oz kimchi

¼ tsp Black sesame seeds

Lemon wedge

½ tsp fresh cut chives

preparation

Deep fry the beer battered pollock until golden brown and cooked through. Season liberally with the gochujang powder. Coat kimchi pieces in Gochujang fry batter and fry until golden. Deep fry the french fries and place on the plate. Top with the beer battered pollock, fried kimchi, black sesame seeds and fresh cut chives.

A quick tip to make a quick kimchi: Shredded cabbage

3 cloves garlic (minced)

1 Tbsp Grated ginger

2 Tbsp Fish sauce

2 Tbsp sriracha

1 Tbsp Sugar

3 Tbsp Rice wine vinegar

8 radishes coarsely grated

2 carrots cut into matchsticks

4 spring onions sliced

Mix all ingredients together well and seal in a container.

While plant-based dining may be trending hard, the burger has been mounting its own PR campaign, and gaining some well-earned buzz as a result. According to Packaged Facts research, sales of meat should be well within the $100 billion mark by 2021, with beef by far the most dominant player and driver of the category. Meat consumption overall is increasing almost 3 percent a year, fueled by craft burgers, meat-centric paleo and keto diets and a growing acceptance of the health benefits of beef eaten in moderation. We say, make room on the plate for all!

Infused with breadcrumbs and Au Jus Juicy and delicious Easy to prepare

PRAIRIE CREEK® Cheyenne

Ground Beef Patty, 78/22 Natural Shape, 2-1, Seasoned, Scored, Frozen 48886

back beef bounces

BRICKFIRE BAKERY® Brioche Deli Buns, Frozen 4 inch 13114

BRICKFIRE BAKERY® Brioche Deli Buns, Frozen 4.5 inch 13094

Thick and sturdy, you can trust these buns with even your juiciest burgers.

Hot Buns

Upping the game for the better burger is easily done with Brickfire Bakery artisan breads. Wholesome ingredients and traditional recipes are incorporated in a convenient, par-baked product that features:

Caramelized, thick, crunchy golden crusts

Natural proof or ‘rise’ to allow more complex textures and flavors to develop

No additives, preservatives or dough conditioner used

Hand-scored to give each loaf a unique look

It’s the beginning of a beautiful friendship: our new classic blends the distinctive flavors of the Mediterranean and Middle East, courtesy of harissa seasoning (dried red chili peppers ground to a paste with garlic, spices, lemon juice and olive oil), crumbled goat cheese and Greek tzatziki sauce (a creamy Greek yogurt dip made with English cucumbers and lots of garlic).

ingredients

½ oz harissa, mixed into ground beef

8 oz Bulk Ground Beef

½ oz onion, diced

¼ oz green pepper, diced

1 ea Brioche Bun

½ oz Greek tzatziki sauce

½ tsp fresh mint, added to tzatziki

1 oz Arcadian Lettuce Blend

½ oz crumbled goat cheese

casablanca burger preparation

In a bowl combine ground beef, harissa seasoning, crumbled goat cheese, diced pepper and diced onions. Cook burger to desired doneness. Take toasted brioche roll and place salad greens on top of burger. Put a dollop of minted tzatziki on top and serve.

Beef up your burger menu with a blend of different cuts, textures and varieties of meat. From ground turkey and Angus beef to pork, lamb and salmon, nothing is off the table and all contribute to a constantly vibrant burger offering. Add a side of perfectly crisped potato wedges and some artfully designed hot-weather cocktail specials to create a whole burger experience that will keep sales sizzling all summer.

PRAIRIE CREEK® Beef Burgers

Old Fashioned Chuck 75/25/ Choice/Extra Thick/Fully Cooked/40/4 oz./Frozen 25206

Beef Ground Patty Shape/Angus Chuck 80/20/ Round/ 3/4-inch/ Raw/Refrigerated 14742

Beef ground Patty Shape Steak Burger Angus/80/20/Round/ Raw/Refrigerated 40334

beyond Beef and

The Thai Balance

Thai cuisine encompasses dishes from the country’s four regions, but all are unified by the way spicy, sour, sweet and salty flavors are balanced to create a vibrant taste. Most commonly used ingredients include chili for the heat, lime juice and tamarind for sour, palm sugar for sweetness, and fish sauce or shrimp paste for salty.

Thai trinity burger

ingredients

1 ea Brioche Bun

2 oz Ground Turkey Bulk Frozen

2 oz Ground Beef Bulk

2 oz Ground Pork Frozen

1 oz rice wine vinegar

2 oz red cabbage

1 oz red bell pepper, julienned

1 oz fresh cilantro

2 oz roasted red pepper hummus

1/8 oz gochujang powder

preparation

Toast Brioche bun. Mix pork, turkey and beef and make a 6 oz patty. Season with gochujang powder. Cook in cast iron skillet. While cooking, mix slaw. Add rice wine vinegar and cilantro. Slather bun with hummus. Layer slaw, then burger, then slaw. Top and serve.

not-sobasic

The burger, both familiar and ubiquitous, is embraced by chefs as an ideal platform for innovation. In fact, according to food forecasters, a trend is not a trend until it’s been incorporated into a burger. The use of Argentinean chimichurri sauce – traditionally made from parsley, garlic, olive oil, white vinegar and chile pepper flakes – with burgers is popping up all over the country.

Lamb, a global staple found in gyros, kibbeh, byrani and more, is equally ripe for experimentation. Its earthy flavor is a perfect match for the piquant blend of seasonings used in our lamb burger, topped with a refreshing pistachio tzatziki sauce. Serve with crunchy, deep fried potatoes or a healthy assortment of baby new potatoes.

Stretch tzatziki beyond its Mediterranean origins and use as a creamy salad dressing or a refreshing cold soup. Start with finely chopped or grated cucumbers, and Greek yogurt as the base, with dill, mint or parsley as herbs of choice.

burgers

At Burgerim, an explosively popular fast-casual gourmet burger chain, the burgers are small and diverse. Here’s a look at what they, and other innovators, are serving up between the burger bun:

Ultra-premium Wagyu

Dry-aged beef Lamb blended with beef Spanish beef seasoned with smoked paprika and garlic Chicken breast or turkey

Merguez beef seasoned with cumin, chili pepper, garlic, paprika and red pepper

Seasoned

salmon patty

Meat-free options: veggie patty or falafel

Lamb on the run burger

ingredients

4 oz Bulk Ground Lamb

1 oz organic arugula leaves

2 oz roma tomatoes

¹/8 oz chopped garlic

¼ oz ground cumin

¹/8 oz ground allspice ¼ oz ground paprika

1 ea Sheboygan style 4” roll, sliced 2 oz red onion, sliced into rings

1 serving pistachio tzatziki: 1 ²/³ oz pistachios ½ ea seedless cucumber ¼ oz fresh mint

¹/8 oz dill 8 oz plain Greek yogurt 1 oz crumbled feta cheese 1 ½ oz lemon juice

preparation

Our chimichurri brunch burger is a wake up call for tasty sleep buds. Pile on the flavor with premium ingredients: COBBLESTREET MKT.™ Cheddar Cheese 20692

PRAIRIE CREEK® Bulk Ground Beef/81/19/Raw/ Cryo/Refrigerated 46050

In a bowl combine lamb and all seasonings and mix. Grill lamb burger to temp. Toast the roll, and place the arugula on the bottom bun. Place roma tomatoes and red onion on top of arugula. Top with lamb burger and pistachio tzatziki.

Meat eaters have much to learn from other cultures, and the Middle East is teaching us some tasty lessons with dishes such as kibbeh and kafta. Kibbeh, considered the national dish of many Middle Eastern countries, is made of bulghur, minced onions and finely ground lean beef, lamb or goat meat. Most frequently seen as a torpedo-shaped fried croquette, it can also be shaped into balls or patties, and baked or cooked in broth.

Kafta consist of balls of minced or ground beef, chicken lamb or pork, mixed with spices and herbs; some recipes vary the mix by introducing ground ginger, turmeric, Ras El Hanout (a complex Moroccan spice blend) or minced garlic. In kabob form, the meat mixture is formed onto a skewer and grilled, and usually served with a fresh salad and a side of couscous.

Kick it Up with

kibbeh, kafta and kabobs

PRAIRIE CREEK® Ground Beef USDA

Choice 80/20 4/5 lb 46204

Made from only the freshest cuts of USDA-inspected domestic beef

From feedlot to final production within 5 days of harvest

Tested five times more than what the USDA requires

The word ‘kabob’ means to roast, and is said to have originated with Turkish soldiers who used their swords to grill meat in open field fires during the invasion of Anatolia. Now, it’s a classic street food in the Middle East and one of the most popular ways to serve meat around the world.

Krafta kabobs with mango mint raita

ingredients

8 oz bulk ground beef

¼ c Italian parsley, finely chopped

2 Tbsp sundried tomato strips

¼ tsp ground allspice

2 tsp ground cayenne

1 ½ tsp fresh mint, chopped

½ tsp ground cumin

½ tsp ground coriander

¼ tsp ground cinnamon

4 oz yellow onion, grated and drained

½ tsp salt and pepper

2 servings Mint Raita

preparation

Thoroughly mix all ingredients, except Mit Raita, together. Divide into 8 equal balls and then roll to elongate. Skewer with 8” bamboo skewers.

On a hot char-grill cook skewers until cooked through. Using a knife, cut the top and bottom off a pineapple and cut into 3/4” slices. Grill slices just long enough to get grill marks. Place pineapple on a plate. Insert the end of the kabobs in the pineapple so they stand up. Serve with 2 oz mint raita.

Move over buffalo wings, there’s a new star that’s making some power moves on the menu – Korean fried chicken wings. Called crunchier, juicier and more innovatively seasoned than their American counterparts, they’re conquering our shores with the rollout of Bonchon, a Korean fried chicken chain that commands long lines in every city from opening day on. The difference is in the prep: the wings are first tossed in dry batter, made of flour, cornstarch or potato starch, before being submerged in the deep fryer. The extremely crispy crust that results keeps its crunch when drenched in sauce, or even when eaten hours later.

Ready to cook from frozen

Lightly breaded with traditional coating

Whole muscle chicken tenderloins for consistently great flavor

SILVERBROOK® Homestyle Chicken

Tenderloin Fritters 2/5 lb. 61820

Korean Fried Chicken spreads its

Bonchon means “my hometown” in Korean, a fitting name for this dish that’s set to sizzle with your community of diners. This fried favorite has travelled far and wide from Busan, South Korea, to land at almost 100 locations in the U.S.

#bonchon

BonChon chicken salad

ingredients

8 ½ oz Homestyle Chicken

Tenderloin Fritter

1 serving Bon Chon Korean Sauce:

2 Tbsp gochujang chili paste

½ oz whole peeled garlic

½ oz fresh ginger root

2 Tbsp soy sauce

½ c sweet chili sauce

1 ½ oz Arcadian Harvest Blend

½ oz Raspberry Vinaigrette

¼ oz sesame oil

¾ oz matchstick carrot

¹/8 salt and pepper

¼ tsp white sesame seeds

¹/³ oz green onions

preparation

Fry 3 each homestyle chicken tenders until golden brown. Cut into thin strips and toss with 2 oz Bonchon sauce. In a separate bowl toss greens, carrots, dressing, sesame oil, salt and pepper. Serve chicken on top of greens, garnish with sesame seeds and bias cut green onions.

Ramen’s story, from instant noodles beloved by cash-strapped collegians to an explosion of authentic noodle shops all over the globe, in under two decades, is a true rags to riches tale. Once distinguished by the ability to be completely cooked after a few minutes in a microwave, now ramen shops boast about simmering their broth for 10 to 12 hours – in L.A., Tsujita’s Artisan Noodle famously cooks its pork bone broth for 60 hours. No need for you to go to those lengths though, with our recipes for quick, easy and authentic tasting ramen bowls and soups. Inspired by the success of ramen noodle restaurants – over 35,000 in Japan alone, with the U.S. rolling them out a heady pace – let us help fill your bowls with rich broths, fragrant toppings and protein-rich all natural turkey and roast beef.

COBBLESTREET MKT.™ All Natural Turkey Breast 846916

COBBLESTREET MKT.™ All Natural Roast Beef 20399

Bowls to warm

Lumpia, a popular Filipino street food, are spring rolls, typically containing meat or vegetable fillings rolled in an egg-based wrapper. Serve fresh or deep-fried, as a side dish, appetizer or snack.

THE BIG SLURP.

Slurping ramen is not rude in Japan, but accepted as the right way to eat this dish, and let the broth marry with the noodles. Everything comes together in your mouth when you slurp it up, completely different than the way you would enjoy a bowl of noodle soup.

ingredients

1 tsp toasted sesame oil

¼ c thinly sliced green onion, divided

1 jalapeño, minced

1 Tbsp fresh ginger, minced

1 Tbsp fresh garlic, minced

2 c beef broth

1 small carrot, julienned

2 large bok choy, julienned

½ red bell pepper, julienned

2 Tbsp sriracha sauce

4 oz Shaved Natural Roast Beef

2 Tbsp fresh cilantro, roughly chopped salt to taste

spicy asian beef soup preparation

In a sauce pan saute two tablespoons of green onion, jalapeño, ginger and garlic with the sesame oil over high heat for 15 seconds. Add beef broth and bring to a simmer. Add carrot, bok choy, red bell pepper. Immediately remove the sauce pan from the heat after adding the vegetables. Stir in sriracha sauce. Add shaved natural roast beef. If needed add salt.

Garnish with chopped cilantro and remaining green onion. Serve immediately.

The siren call of shrimp can be heard any time of day, in every type of cuisine, appealing to diners of every age. The #1 consumed seafood product in the U.S., shrimp has a versatility that breaks big across the menu. Use in stir fries, as dippable appetizers, pair with waffles and a savory glaze for a down-South treat, or tuck it into a Mexican torta for lunch on the go.

unexpected Shrimp

Produced under continuous USD Inspection

Only top quality, farm-raised Vannamei White Shrimp used as raw material

Ready to deep fry for multiple menu options

HIDDEN BAY® Shrimp, Asianstyle Panko Breading 21-25/lb. 53478

HIDDEN BAY® Shrimp, Asianstyle Panko Breading 26-30/lb. 65778

Shrimp has a language of its own – ‘round’ means peeled and deveined but left in its natural shape; ‘butterfly’ shrimp are split ¾ down the back and flattened for excellent plate coverage; ‘par-cut’ are slit slightly for a round appearance

Shrimp Takes a Dip

Make your breaded shrimp a signature appetizer with one of these easy dips: Apricot preserves/horseradish/ black pepper

Ranch/jalapeno/garlic/onion powder/parsley Ketchup/mayo/garlic/hot sauce

Shrimp & waffles

ingredients

5 oz Hand Breaded Butterfly Shrimp

1 ea Belgian Waffle

1 oz grape tomatoes

1 oz whole kernal corn

½ oz green onion

¹/8 oz cajun seasoning

¼ dijon mustard

1 oz maple syrup

preparation

Prepare shrimp in deep fryer until golden brown and cooked through. Toast waffle. In sauce pan, heat maple syrup, Cajun seasoning and mustard until smooth and blended. Heat a saute pan with a touch of butter and add halved tomatoes and corn. Sear until browned edges, careful not to over cook and season with salt and pepper. Add sliced green onions. Place shrimp on top of waffle and top with tomato-corn mixture. Drizzle with sauce and serve.

CRISPY SHRIMP TORTA

Freshen up your menu with fishfocused innovations poised to help you break boundaries. We dig into the Moroccan street food culture to bring you an easy-to-replicate bocadillo, itself a spin on the traditional Spanish dish, consisting of a long baguette sliced in half and filled with chorizo sausage, cold cuts, tuna or Serrano ham. Our Moroccan-style sandwich begins with a crusty baguette, and stuffs it with classic ingredients such as tuna, olives, eggs, raw onion, tomatoes and potatoes. Add harissa, hot sauce or olive tapenade as condiments, and you’ve created a distinctly different signature sandwich. You’ll also find the star of bar and grill – deep fried calamari – taking a fresh approach as the featured player in a Mediterranean-inspired salad. Piled high on a bed of garden-fresh watercress and arugula, calamari packs in the protein in a wholly enjoyable way, serving as an entrée salad, lunch treat or back to the bar as a small plate or appetizer.

HIDDEN BAY® Calamari Rings & Tentacles Lightly Breaded 6/2 lb. 15444

fishing gone

Made from scratch appearance

Free of chemicals, all-natural Crispy, flavorful coating

Goes from freezer to fryer to plate in minutes.

A great bocadillo begins with a base of top quality potatoes, eggs and - most importantly - tuna.

Start building your masterpiece with our chunk light Tongol Tuna, packed in water, with no additives.

moroccan tuna bocadillo sandwich

ingredients

3 oz Tuna Chunk Light in Water

1 ea French Baguette

2 oz heavy duty mayonnaise

1 oz harissa

1 ea hard boiled egg

6 ea pitted kalamata olives

½ ea tomato, seeded and diced

¼ oz extra virgin olive oil

2 oz lettuce

2 oz potato

preparation

Combine mayonnaise and harissa and set aside. In a bowl, combine tuna, egg, olives and chopped potatoes. Toss with olive oil. Take toasted baguette and spread harrisa mayo. Put salad and tuna down the center. Cut in half and serve.

MOROCCAN TUNA BOCADILLO

Specialty beverages have more potential now than ever before to meet consumer needs and drive profit growth for operators. Whether it’s a standalone snack or paired with food, consumers desire and EXPECT a multi-faceted flavor and sensory experience from specialty beverages.

Check out these 4 on-trend specialty beverages we’ve developed that are perfect for any type of foodservice operation and work well for both beverage-only and food-and-beverage occasions. These recipes can be served without alcohol for a price of up to $5, and with alcohol for up to $12, depending on the market.

Sparkling Strawberry Mint Lemonade

Tart, handcrafted lemonade, juicy crushed strawberries, and ice-cold Sprite® poured over ice with fresh-torn mint.

Recipe: 2 oz. Crushed Strawberries in Syrup

2 Torn Mint Leaves

4 oz. Simply Lemonade®

4 oz. Sprite®

· 1 Lime Wedge (garnish)

· 2 Mint Leaves (garnish))

“By adding natural elements such as the pulp of fruit, fresh herbs, or real fruit pieces, restaurants can communicate freshness, quality, and provide a real fruit experience.” Mintel Global Food and Drink Trend Report, 2018.

Innovation tip This recipe works well with alcohol. By adding 1 oz. of vodka and garnishing with fresh strawberries, you can increase your margins by nearly 60%.

For more Signature Recipes, check out Cokesolutions.com or SimplyOrangeJuice.com

Cool Citrus Refresher

Mouthwatering lemonade infused with refreshing flavors of pear, cucumber and fresh-squeezed citrus.

Recipe:

· 5 oz. Simply Lemonade®

· 5 oz. Pear Cucumber Barrilitos® (4+1)

3 Cucumber Wheels (in glass)

1 Lime Wheel (garnish)

· 1 Cucumber Wheel (garnish)

“Unique, savory ingredients in beverages are trending up. 43% of young consumers are ordering more drinks with unique flavors now than two years ago.” 2017 Technomic Inc., Flavor Consumer Trend Report

Innovation tip Make it sparkling! Effervescent beverages communicate refreshment, so try topping this drink with a splash of flavor, sparkling water, or Sprite® for the perfect summer menu offering.

Orange Mango Crush

Vibrant orange mango juice, mixed with fresh lime and gold tequila. Garnished with a chili-dusted mango wedge.

Recipe: · 2 oz. Gold Tequila

· 6 oz. Simply Orange® with Mango 1 oz. Lime Juice 1 Chili-Dusted Mango Wedge

“Restaurants that serve alcoholic drinks can add value by including interactive ingredients like flavored rims or garnishes. In addition, flavor-infused ingredients like ice cubes or bitters can communicate a premium messaging.”

Datassential MenuTrends Keynote Report: Alcoholic Beverages

Innovation tip No ID needed! This recipe also makes the perfect mocktail, simply switch the tequila for sparkling water or limeade for the perfect spicy treat!

Sparkling Spiked Pineapple

Sweet and tart pineapple nectar mixed with premium silver tequila and effervescent Sprite®.

Recipe: · 2 oz. Silver Tequila 4 oz. Barrilitos® Pineapple* (2+1) 2 oz. Sprite® 1 lime Wheel (garnish) “Aguas Frescas provide a balance of health and taste and could provide a solution for consumers looking for healthierperceived beverage options.” Proprietary Study October 2016

Innovation tip Make it premium. Charge more by serving this cocktail in special glassware, garnishing with fresh pineapple, and highlighting the tequila brand on your menu!

Coca-Cola® Crafted was designed to meet whatever innovations needs you have. Whether its culinary ideation or Specialty Beverage exploration, or simply understanding industry trends, we’re dedicated to not only meeting your goals, but exceeding all your expectations.

To learn more about Coca-Cola® Crafted, contact your Coca-Cola® Sales Representative.

*Barrilitos has limited availability and may not be available in all markets.

Brand

Franklin Machine Products Basket Fryer 16X8 1/2X6 1/Cnt T7682

Franklin Machine Products Basket Fryer With Front Hook 12 7/8X6.5 Coated Handle 1/Cnt R9360

Franklin Machine Products Bottle Squeeze 16 Ounce First In First Out Clear 1/Cnt A7868

Tablecraft

Dispenser Squeeze Bottle 12 Ounce Wide Mouth Standard Tip Natural 12/Cnt B0678

Tablecraft Dispenser Squeeze Bottle 24 Ounce Soft Polyethylene Wide Mouth Wide Tip Natural 12/Cnt A4032

Winco Bowl Mixing Economy Stainless Steel 20 Quart 1/Cnt P9780

Winco Bowl Mixing Economy Stainless Steel 3 Quart 1/Cnt P9782

Winco Bowl Mixing Economy Stainless Steel 5 Quart 1/Cnt P9786

Winco Bowl Mixing Stainless Steel .75 Quart 1/Cnt P9788

Winco Bowl Mixing Stainless Steel 1.5 Quart 1/Cnt P9778

Winco Bowl Mixing Stainless Steel 13Qt 1/Cnt 91604

Winco Bowl Mixing Stainless Steel 8Qt 1/Cnt 91062

Winco Weight Steak Cast Iron 8X4 1/Cnt C6008

ProPower™ Cleaner Fryer Deep Fat 2/5 Lb 84446

ProPower™ Cleaner Oven And Grill Heavy Duty 4/1 Gal 84360

ProPak® Pad Griddle 4X5.25" Gray 20/Cnt 13526

ProPak® Screen Griddle 4X5.5" Brown 10/20Cnt 13530

Mundial Turner Steak 8X4 Wood Handle 1/Cnt 74486

Frymaster

Fryer Natural Gas 30/40 Pound 1/Cnt 87354

Frymaster Fryer Lp Gas 30/40 Pound Stainless Steel Tank 1/Cnt 87558