Restaurant Inc. Spring 2017 by Performance & Reinhart Foodservice Publications

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the business of food

ISSUE 02: 2017

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LETTER FROM REINHART

Dear Readers: It’s no secret that health-conscious, “clean-label” eating has taken center stage in the past couple of years, with many national chain restaurants turning towards fruits, salads, and publicized calorie counts. Today’s consumers want real. They want fresh, they want conscious and they want local. And they want it now. Of course, there’s no category that hinges on fresh, conscious and local like Produce. And even though produce posts all sorts of difficulties for distributors and operators alike (read: fickle shelf life, tricky temperature requirements… the list goes on) it’s quickly become the superstar of menus across the country. In this issue of Restaurant Inc we transcend the trend, diving into the endless possibilities that arise when we really let produce shine. From need-to-know vegetable trends to tips on how to form relationships with local farmers, the pages you’re about to read are filled with information you won’t want to miss. Liven up your cocktail menu, learn how to lighten up potato-based dishes for summer, add depth to even savory dishes with a hint of sweet from fruit. But even though fruits and vegetables have become the culinary superstars of main dishes across the country, they’re also indicative of a more significant swing in our culture towards LOCAL. At Reinhart, local is critical to all we do for our customers. Local products, investing in our local communities and being a local employer of choice – these are all ways for us to support the foodservice industry and YOU. After all, we are only successful when you are. Thanks again for choosing Reinhart!

Eric Cronert Editor-in-Chief

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You can easily create seasonal favorites guests will love with the quality, versatile products from Unilever Food Solutions. Explore fresh inspiration at www.ufsview.com/RecipeIdeas © 2017 Unilever Food Solutions. Hellmann’s, Best Foods, the Blue Ribbon Device, Knorr, Lipton and LeGoût are registered trademarks of the Unilever Group of Companies. Bring Out the Best is a trademark of the Unilever Group of Companies. UC 02/17

Fresh produce is the cornerstone of any good menu. Markon First Crop, Ready-Set-Serve, and Markon Essentials fruit and vegetable products give you the versatility to create colorful, ﬂavor-packed recipes. Great as a bright salad or on-trend side, this beta carotene-rich dish combines Indian ﬂavors with sweet carrots and zesty parsley. Vegetarian, vegan, gluten-free, paleo…it ticks all of the dietary boxes, making it an ideal spring dish everyone can enjoy. Be inspired at markon.com.

Join Markon’s online community today and enrich your knowledge and connections. Browse: markon.com Learn: mobile app Connect: social media

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TABLE OF CONTENTS 08 Quick Bites 10 A Local Taste of Farm to Table Across Reinhart 26 Street Smarts Successful Sidewalk Café Society 30 How to Build Better Relationships With Local Farmers 32 Food Fight Put Your Produce to Work 62 Making Vegetables The Star 66 Springing Up Make Room on the Menu for these Seasonal Stars EDITOR-IN-CHIEF Eric Cronert MANAGING EDITOR Sophia Kramarz ART DIRECTION & LEAD DESIGNER Jenn Bushman DESIGNERS Drew Frigo, Lauren Jonson PHOTOGRAPHER Dan Coha FOOD STYLIST Susan Hevey ADVERTISING SALES & INFO Andrea Wilson andreaw@newhallklein.com CONTRIBUTING EDITORS/WRITERS Liz Avera, Ari Bendersky, Min Casey, Mary Daggett, Mindy Kolof, Sophia Kramarz, Audarshia Townsend

Reinhart® Foodservice, L.L.C. welcomes letters and comments. Mail should be directed to: Reinhart Foodservice, L.L.C., Attn: Marketing, 6250 N. River Road, Suite 9000, Rosemont, IL 60018 or magazine@rfsdelivers.com

69 Vegetables Work Overtime as Creative Edible Vessels 72 Swap Meat Vegetable-Focused Chefs Have Started to Convert Even The Most Meat-Centric Eaters 76 Life After Kale These Are the Vegetables Trends You Need to Know 80 Where's the Beef, Not Here 83 A Cheat Sheet To Learning About Spices 84 Simple Tips for Growing & Using Herbs in the Kitchen

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TOC co n t in u e d 86 Fruit Can Add Depth to Almost Any Savory Dish 89 Potato Light ... Summer-ize Your Menu with These Super Spud Recipes 92 Feeling the Pressure for Fresher? 94 Learnings from the Garden to Glass Movement 96 Bring Spring Freshness to Every Sip 100 Put a Little Spring into Your Wine List 102 How to Best Use Fresh Ingredients in Cocktails 104 5 Easy Tips for Building an On-site Garden 106 Great American Farms Across the Country 108 Front & Center of the Plate 112 Taking the Gloves Off: A Guide to the Safe Use of Disposable Gloves 114 / 115 Event Calendar / Advertiser Index 116 Summer Sneak Peek 118 Operator Index 120 Commodities Tracking

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The Saucebilities are Endless! TODAY’S CONSUMERS CRAVE TASTY, CUTTING-EDGE FLAVORS AT EVERY MEAL. AND WITH INNOVATIVE SAUCES, SPREADS, BUTTERS AND CHUTNEYS MADE WITH FRESH AVOCADOS FROM MEXICO, YOU’VE GOT ENDLESSLY DELICIOUS WAYS TO PLEASE YOUR CUSTOMERS WHILE ENJOYING CATEGORY LIFT. Healthy. Tasty. Delicious. Top three words consumers use to describe avocados.

1.80

The amount consumers are willing to pay to add fresh avocado to their dishes.

83%

of consumers would like restaurants to add more fresh items to their menus.

67%

of consumers believe that fresh avocados increase a menu’s overall quality.

No other fruit provides menu inspiration spanning all four seasons like Avocados From Mexico– Available 365/24/7. Foodservice.AvocadosFromMexico.com

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QB Quick Bites for Your Brain

Before we dive into all the goods of this issue, here’s a look at what’s going on in foodie culture as we speak!

Five Different Dishes,

One Unique Ingredient RUTABAGA Rutabagas are root vegetables classified as a hybrid between the turnip and wild cabbage, and they are supposed to have been created in the 17th century. They are members of the cabbage family and while they are sometimes mistaken as turnips, they are larger in size and their coloring is white and purple with a bit of orange. Further, they have a much sweeter flavor compared to turnips.

Brennan's New Orleans, LA Rhubarb Asheville, NC

PALM SUGAR ROASTED DUCK

CHARMOULA GRILLED BRASSTOWN BAVETTE STEAK

Steamed rutabaga cake, Vietnamese mustard greens, duck jus [seasonal]

Carolina Ruby Sweet Potatoes, Chicken-of-the-Woods, Brussel Sprouts, Charred Onions, Rutabagas, Dandelion Greens, Pickled Poblano Peppers

$39

$29

For your Facebook – Quick Recipe Videos!

@buzzfeedtastyy

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@MrCookingPanda

@delishdotcom

Interested in recommending a book, app or social media account? Email us magazine@rfsdelivers.com with your suggestion.

For Your Instagram Feed Check out our colleagues at Black River Produce on Instagram. They are the fresh connection to local foods in New England!

@blackriverproduce Local 11ten Savannah, GA

MICRO SORREL SALAD Leaf Vegetarian Restaurant Boulder, CO

Beets, fried rutabaga, roasted carrot puree, honey chĂŠvre, pepitas, warm hazelnut vinaigrette [seasonal]

RUTABAGA GNOCCHI

$11

Brown butter, sage, manchego, roasted grapes [seasonal]

$5 Tanglewood Supreme Seattle, WA

POTATO RUTABAGA LATKE Eggplant, peppers [seasonal]

For Your Nightstand

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A Local Taste of

Across Reinhart pring is all about new beginnings and there's no better way to celebrate those than by taking an adventure to the farm, to the field or to a locally-sourced restaurant. After all, local is no passing trend. It’s a force to be reckoned with and one that is growing in frequency all across the country. If you haven’t gotten onto the local bandwagon now is the time!

As more consumers request locally-sourced meals, it’s up to us at Reinhart to share what is trending and what diners crave. Peek through the upcoming pages and explore the fields of California, scan through interviews with our great customers with a true commitment to local and hear about how some Reinhart divisions are partnering with sustainable organizations in their communities.

In this edition of Restaurant Inc, we are kicking off the spring season highlighting many of our local customers and suppliers that have a local or produce focus. That means a cornucopia of fruits, vegetables and all things green, organic and sustainable. We also have a special feature on the newest member of the Reinhart family, Black River Produce. Black River Produce distributes food from 600 family farms located in Vermont and the rest of New England.

Read on to learn what's up with local and sustainable all across Reinhart country!

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BACKWOODS CROSSING | TALLAHASSEE, FL

Growing Goodness From the Ground Up by Ari Bendersky

As guests wander up loosely manicured pathways to the white, ranch-style building in an idyllic, rural setting about seven miles from downtown Tallahassee, 40 raised beds filled with vegetable plants, flowers and herbs grow up around them. Chickens cluck in the near distance and people sit around outdoor tables sipping cocktails made with freshly picked produce and nibble on dishes plated with beautiful Southern fare. The building behind all the activity looks like just another neighbor's home with one exception: the letters E-A-T perched above the door. This is Backwoods Crossing, a true farm-to-table restaurant that opened in June of 2016 by chef Jesse Rice and his brother, Tyler, who returned from working on oilrigs in Qatar to partner with his brother. Jesse Rice already had 10 years under his belt with his other downtown Tallahassee restaurant, Backwoods Bistro, so when he envisioned his next place, he really felt the pull toward going local. Very local. "It all starts from the ground up," Rice said. "It's in the love of the food. When you get fresh produce vs. mass-produced vegetables, you can taste it." In addition to the 40 plots in front of the restaurant, the restaurant dedicates two acres behind the building to growing a variety of produce that all begin life as heirloom seeds planted in the on-property grow room. The team, which includes head chef Jon Stutzman and every line cook, takes shifts tending to the gardens to grow, well, pretty much whatever they want. In winter they produced purple broccoli, dragon carrots, scarlet kale, rainbow quinoa, purple radishes, Mary Washington asparagus and more. For spring, their attention shifts to emerald gem melons, lemon cucumbers, red velvet okra, Turkish and Japanese eggplant, Greek oregano and blue beauty tomatoes. While many of these items will end up in dishes as part of the main menu, Rice and Stutzman will highlight much of the produce on Backwoods Crossing's Garden Creation menu, which features eight to 12 items that change weekly — depending on what's growing out back. And it's not just a bunch of vegetables thrown on a plate like crudité. Rice, whose first job at 14 years old was at a nursery, is a seasoned chef who honors local fare and dresses it up.

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"I define what I do as a Southern spin on fine dining," Rice said. "I take everything I've been raised around — growing up on the coast, watching my mom in the garden — and incorporate that into my dishes. You can always get good Southern food, but it's not always plated nicely. I take all of what the South is and plate it elegantly." While Backwoods Crossing has a sprawling garden and a chicken coop that produces 18,000 eggs a year from its 73 hens and one busy rooster (they keep about 10,000 eggs and sell the rest by the dozen), Rice doesn't consider it a vegetable-focused restaurant. Its menu has items like the Big Foot, slow-smoked pork loin topped with bourbon-glazed Granny Smith apples that sits on fresh local stoneground cheddar grits; local catfish filet served with garden collards, roasted corn, béchamel and those local cheddar grits; and Deep South Maple Leaf Farms duck breast served with a sweet potato-green bean succotash. But it’s the Taste of the Garden at the 220-seat restaurant that really puts the vegetables in the spotlight. For $50, guests will get six sharable small plates the kitchen creates on the fly. "We'll ask the table what they want and go back into the kitchen and create dishes based on what's growing and also incorporate local proteins," Rice said. "It's basically like one big appetizer with six tapas that comes out at once." And like any good Southern restaurant, hospitality looms large with Tyler Rice and their mother greeting guests, visiting tables and talking about the chickens, the garden and, of course, the food. It's all about creating a homey feeling, to show appreciation for what they're able to grow and to share all that with their diners. "People will walk up to the restaurant and see people harvesting peppers or whatever," Rice said. "If we're on a wait, they can explore the garden. They'll see things growing and then see that on the menu. It connects them directly to the food." Maybe they should call it garden-to-table dining.

CINCINNATI FARMERS' MARKET | CINCINNATI, OH

The Amazing Cincinnati Traveling Farmers' Market by Mary Daggett

Who doesn’t love to taste and explore their way through a local farmers' market! That’s the conclusion reached by three professionals at the Reinhart Cincinnati Division during a brainstorming session last year. Sales consultants Karen Mersman and Donna Reynolds, and produce and dairy specialist Jim Spitler put their heads together in an effort to identify exciting, fun and interactive alternative programs for their healthcare customers. The result was the introduction of an excellent and successful traveling Farmers' Market that was rolled out across several healthcare sites in 2016 in the Cincinnati Division, with many more planned for this year. “The program was designed for use in hospitals, retirement communities, assisted living facilities and nursing homes,” said Karen Mersman. “We wanted to facilitate the opportunity for our healthcare customers to provide a unique, wholesome and enjoyable experience to their residents. Farmers' markets are such a desirable activity in terms of procuring fresh, nutritious produce, and they offer valuable opportunities for residents to exercise and connect socially with others. We have also realized that busy visiting families and healthcare employees welcome the chance to pick up a few things to enjoy at home.” Within the program, healthcare customers simply agree to purchase produce for the market from Reinhart. Produce specialist Jim Spitler and the sales consultants for the accounts have assisted with set up, and the customer utilizes their own employees to handle the transactions with the residents, families and employees who attend. “When it comes to design and implementation, we set up our Farmers' Market to resemble the produce booths one would see at an outdoor market held in a downtown square or on a city street,” Jim Spitler said. “Our customers can then customize their market offerings with products made in their own kitchens. The markets we’ve conducted have worked very well.” One enthusiastic participant in the program last fall was Chef Michael Wilhelm of St. Leonard’s Catholic Community in Centerville, Ohio. St. Leonard’s is a healthcare community of 800 residents, divided into three different levels: independent living, assisted living and critical

nursing home care. The complex is comprised of three separate buildings with three kitchens and 12 dining rooms, a restaurant and banquet center and a staff of 100. Wilhelm, a 1983 graduate of the Culinary Institute of America, has been with St. Leonard’s for over 16 years, and obviously knows a good idea when he hears one. “Our goal was to bring a worthwhile weekend activity to our residents that they would not otherwise get to experience,” Wilhelm said. “We designed our Farmers' Market event as a fall festival last October, on the grounds outside our beautiful church. We distributed flyers leading up to the event to generate attendance. Reinhart brought in all sorts of beautiful harvest produce – green beans, apples and oranges, zucchini, potatoes, salad kits and lots more. Our staff did cooking demos, including making gourmet grilled cheese sandwiches using Gouda and Colby cheeses and sliced apples. We passed out free samples of what we made, which was greeted with lots of enthusiasm. We also sold candy apples, apple cider, baked goods, pumpkin mousse, pumpkin bread, pies, cookies and praline pancakes. Residents were really pleased. We had a great turnout, the staff enjoyed it and we are looking forward to repeating the Farmers' Market frequently again in 2017.”

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LOCAL EATERY | LACONIA, NH

It’s All in the Name by Mary Daggett

Chef Kevin Halligan’s resume is interesting and varied. He was a pig farmer for ten years. Then, he decided to work even harder by becoming a chef. Armed with a culinary degree from Northeast Culinary Academy in Montpelier, Vermont, Halligan bought a bakery/café in Laconia, New Hampshire, in 2007. Five years ago, after selling the bakery, he realized his life-long dream of operating his own fine-dining restaurant. Halligan was intrigued with New England’s agriculture and the sustainability movement, and he established a farm-to-table restaurant aptly named Local Eatery. “I recall being interested in cooking as far back as five years old,” Halligan said. “Growing up, my Christmas wish list included unusual ‘toys,’ such as a pasta maker. Over the years, I have developed a real respect for the ingredients I procure and prepare. I consider myself a shepherd of food. In other words, I am not trying to reinvent the wheel. I treat food the way it ought to be treated — simply. Sometimes, a little salt and pepper and the simple roasting process is all that is necessary.” When naming his new venture, Halligan picked “Local Eatery,” because he knew that his focus would be the foods grown in the neighborhood. “I started with local eggs. Gradually, I visited more and more producers, learning from each of them. I now have a prized group of growers and farmers. I also frequent farmers' markets in the area. I always look forward to spring, when a wealth of fresh local produce is available — such as asparagus, arugula and baby spinach. I love to forage for ramps myself, which I use in pesto, pickling, sautéing and as edible garnish. My artichoke grower plants in February, but I must wait until October for the harvest. A local greenhouse grows

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tomatoes for me year-round. I use a variety of premium mushrooms from a local company, including Chanterelle, Shiitake and Chestnut. My menu carries an array of different proteins, including rabbit, duck and goat.” In addition to the restaurant, Halligan operates a butcher shop and meat market – Local Provisions – which supplies meats and seafood for the restaurant as well as retail sales. The finest and freshest ingredients on the local market are used when devising the menu, which ambitiously changes every two weeks. At last count, Local Eatery has featured 110 totally different menus since opening in 2012, and that’s not counting specials that are added from time to time. “Keeping the menu new and fresh keeps the culinary staff motivated, and our regular customers look forward to the new menu with interest,” said Halligan. The clientele is a mix of locals and tourists. This area of New Hampshire attracts skiing enthusiasts in winter, and because Laconia is in New Hampshire’s fantastic Lakes Region, an influx of summer homeowners and vacationers swell the base population of 18,000 considerably during warm weather. In addition to the restaurant and meat market, Chef Halligan offers his services as personal chef to patrons who wish to have a private, customized dining experience for guests in their own homes. He and his wife, Gillian, have four awesome children.

FIFTH SEASON COOPERATIVE | LA CROSSE, WI

Extending the Harvest for La Crosse by Mary Daggett

Spring has sprung, and so has another season of growing wonderful things to eat across the land. In Viroqua, Wisconsin, not far from the Reinhart La Crosse Division, the folks at Fifth Season Cooperative are fulfilling orders as expeditiously as possible from restaurants and other foodservice institutions in the neighborhood. The term “fifth season” historically refers to the various ways people have preserved food to extend the harvest well beyond the growing season, especially in northern climes. The cooperative’s founders adopted the name for their new venture because it described their objectives to a tee. Fifth Season was founded in August 2010 with a grant from the Wisconsin Department of Agriculture to provide the infrastructure and coordination needed to connect producers with buyers in the region. The venture has been a great success, and Reinhart customers in the region are the beneficiaries because Reinhart is the Fifth Season distributor partner. All of the product sold through the cooperative comes from within a 150-mile radius of Viroqua, and all members must adhere to stringent quality standards and practices.

are used in the growing process, and no hormones are used in meat production. Each member of the cooperative shares the common goal of maintaining the health and welfare of people, animals and the earth. Jamie Deaver, who has managed Fifth Season’s office operations for nearly four years, is as optimistic as springtime when discussing the enterprise. "Asparagus is the hot ticket item right now,” she said. “Our sales are up 30 percent over last year. Our products are being delivered to restaurants, hospitals, public schools and healthcare facilities all over the area. Sustainability and buying local are definitely here to stay. Deaver went on to explain that the cooperative has recently ventured into aquaponics, in which romaine and other lettuces and herbs are grown in pouches, their roots extending down into water. Another cooperative sustainability trend is the increased utilization of hoop houses and hot houses for winter production.

In just seven years, the cooperative has attracted 50 grower members, which refers to fresh growers of vegetables and fruit, and 30 processor members, whose products run the gamut from frozen fruits and vegetables under the Sno-Pac brand, to honey, maple syrup, cheeses, pastas, organic dairy products, meats and dry goods — at least 130 locally grown and sustainably produced items. Most of the products are organic, with the remainder grown with the same requirements as organics while growers work toward certification. No chemicals

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CORNERSTONE BUFFET & RESTAURANT | MELROSE, MN

A Place to Congregate that Nourishes Body And Soul by Mary Daggett

Steve Danzl, like so many before him, began working in the restaurant industry in his teens to earn some spending money, and found out early that this was the business for him. He earned a degree in restaurant management from the University of Minnesota. Danzl also found out early that he had tremendous religious faith, which is why he decided to name his central Minnesota restaurant, “Cornerstone.” “Faith is the cornerstone of my life and my business,” Danzl said. “I love this business, and I wanted my restaurant to be a welcoming, warm place where people feel comfortable – the cornerstone of the neighborhood in my rural community of Melrose.” The Cornerstone Buffet & Restaurant has a rustic, cabin feel, with the added warmth and romance of a gorgeous floor-to-ceiling stone fireplace in the center of the dining room. Cornerstone is famous for its 14-foot salad bar and a hot-bar buffet that features different specials each day of the week. For example, Tuesday is Comfort Food Day, and “Grandma’s Favorites” are on the menu, including slow-roasted turkey, mashed potatoes and gravy, dressing, tater-tot hot dish (a Minnesota fave), baked meat loaf, and more. Thursday, Minnesota’s German heritage is celebrated with cabbage rolls, German potato balls, pork schnitzel, sausage and kraut, pork ribs, potato pancakes and German chocolate cake. Saturday evening offers a tempting selection that never fails to bring folks around — BBQ chicken, smoked BBQ ribs and beef brisket, and beef prime rib. The dessert bar displays homemade pies, cakes, bars, apple crisp, cookies and the fantastic allure of soft-serve ice cream with lots of toppings for customization. Guests may opt for the salad bar and buffet, or order chef-created dinner platters off of the menu. Walleye, that beloved Midwest lake fish, is a big winner, as well as the fried chicken dinner. Doors are open each day from 6 a.m. to 9 p.m., for breakfast, lunch and dinner. The breakfast menu is available all day, which has always been a big draw. “Our goal each day is to put the very best products in front of our

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customers,” said Danzl. “We are passionate about what we call ‘fresh and full,’ which refers to the constant replenishing of our salad bar and buffet. Quality must be maintained throughout the day.” Danzl has his finger on the pulse of his customer base. “We’re in a predominantly agricultural area. Our customers include local business people, farmers wanting a hearty home-cooked meal, construction workers, families, vacationers and people just traveling through. I’ve observed that more and more people are showing a preference for organic products, and are willing to try grains such as quinoa. We began introducing organics into our salad bar about a year ago. Customers immediately let us know that they appreciated the fact. People also want naturally raised beef, pork and chicken – no hormones, no antibiotics. That’s the way the industry is moving. That’s what people want. We want to deliver, and Reinhart is helping us with that.” Catering is a highly profitable branch of Danzl’s business – everything from off-site weddings to in-house business meetings. Danzl also operates Cornerstone Deli and Market in Albany, Minnesota. His Cornerstone Buffet & Restaurant has one franchisee in Sartell, and the company is interested in exploring future franchise opportunities.

BLACK RIVER PRODUCE | NORTH SPRINGFIELD, VT

Vermont's Premier Local Food Distributor And Your Fresh Connection

by Mary Daggett

Last November, Reinhart Foodservice proudly announced the acquisition of Black River Produce, a well-known and highly respected distributor headquartered in North Springfield, Vermont. Black River Produce was founded in 1978 by Mark Curran and Steve Birge, future food industry entrepreneurs and sustainability advocates. Their small fresh food delivery enterprise started with one VW bus, and developed into a vast distribution network encompassing much of New England. Curran and Birge’s passion for great locally produced food has proven to be a key ingredient in the success of Vermont’s local foods movement. The company is renowned for its fresh produce, organics, seafood, cheeses, specialty products and Vermont-raised meats. Sean Buchanan, president of Black River Produce, believes that restaurants are moving more and more toward a focus on fresh, nonprocessed foods. “We’re seeing that the lifestyle and eating habits of Americans are beginning to change. People want better, fresher food. That’s what we’re all about at Black River Produce.”

Reinhart Foodservice has always strived to maintain a local connection with each of the markets it serves, and Black River is a further example to our commitment to LOCAL! Black River Produce distributes food from 600 family farms located in Vermont and the rest of New England. Several of these amazing food growers and producers include:

Harlow Farms Paul Harlow started growing organic vegetables in Vermont at about the same time as Black River Produce began their operation. “I remember their first vehicle, the VW bus,” Harlow said. His farm today has 300 acres, and during peak season, Black River picks up produce six times a week. Spring harvest begins in late May, with lettuce, kale and collards. Next, it’s beets, carrots, cabbage and squash.

Local isn’t always about food suppliers and restaurant owners. Distributors are also focusing their efforts locally as the connection point between farmers and operators. Black River Produce shines as a top distributor in New England and now has joined the Reinhart family!

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Wilson Farm

Green Mountain Blue Cheese

Founded by Irish immigrants in 1884, this enterprise grows every vegetable you can imagine – from artichokes to zucchini – plus citrus, berries, stone fruit, apples, pears and melons.

The Boucher Family has farmed in Northern Vermont and Southern Quebec for 14 generations. 15 years ago, the family began making farmstead cheese, which refers to cheese made right on the farm with milk from the farm’s own dairy herd.

Sunrise Orchard

Misty Knoll Farms

Barney and Christiana Hodges adhere to strict growing practices and science in order to “build a better apple.” 130,000 bushels are grown each year, including McIntosh, Empire, Cortland, Honey Crisp, Granny Smith and more.

Vermont naturally raised turkeys and chickens are antibiotic-free and free-range.

Lewis Creek Farm

Deep Root Organics

A founding member of the Vermont Fresh Network, this farm grows 50 varieties of vegetables on soil it boasts is top-notch agricultural soil called “Hadley,” which is a fine, sandy soil.

Twenty three member cooperative that produces between 85,000 and 100,000 cases of organic produce annually.

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MARKON COOPERATIVE, INC. | SALINAS, CA

What is Markon? by Cathy Gomez

From its headquarters in Salinas, California, Markon Cooperative provides fresh produce purchasing, logistics, information, and marketing services exclusively to its seven member distributors and their foodservice customers. A leader in food safety, quality control and innovation, Markon is also mindful of the produce industry's impact on people—from field workers to consumers. With over 30 years in the fresh fruit and vegetable industry, the company has accomplished many collective goals, including the creation of foodservice-specific marketing, products and packaging that meet the needs of restaurant owners from coast to coast.

The Genesis The year 1985 saw the creation of Markon, a strategic alliance of North America’s most respected, independent, broadline foodservice distributors. By banding together as Markon, they were able to address the specific produce needs of their own foodservice customers. These member companies, all leaders in their field, account for over $24 billion in foodservice sales annually.

Confidence in Every Case® From inception, Markon established partnerships with the finest growers around the world. Today they are not only responsible for purchasing, but also manage the transportation and delivery logistics, oversee product harvests, processing and packaging, and coordinate distribution to all members’ facilities from coast to coast. The group is dedicated to delivering Confidence in Every Case— through Markon’s 5-Star Food Safety® program, a comprehensive system that encompasses every step of a produce item’s lifespan, including fields, grower facilities, transportation, distributor warehouses and customer kitchens. Their in-house inspectors, Boots in the Field®, walk the fields daily to gather real-time information on product quality, growing conditions and harvesting/processing, then pass that information on through a robust media program.

Additionally, Markon adds value by educating growers about the real-life needs of foodservice customers in the areas of packaging, pack sizes, product information, promotions and new products. By maintaining a dialogue with key industry contacts—including growers, shippers, operators, purchasing agents and chefs—Markon is uniquely positioned to anticipate and respond to the rapidly evolving demands of the foodservice industry.

Leading the Way When clear direction is needed, Markon steps up. Over the years, the company has consistently demonstrated leadership across critical industry issues, including food safety and sustainability. Not only is Markon a founding member of the Center for Produce Safety at UC Davis, but its President, Tim York, was the first chairman of the board of directors. They are also a founding member of the Stewardship Index for Specialty Crops, a first-of-its-kind collaboration between producers, buyers and public interest groups whose goal is to create measurable indicators of sustainable on-farm performance. Other industry engagement includes Feeding America, The Canadian Produce Marketing Association, The Alliance for Food and Farming, National Restaurant Association, and the United Fresh Fruit and Vegetable Association’s Food Safety Council, Ag Against Hunger, the Produce Marketing Association, and Labor of Love, among others.

People Matter Markon is a tightknit group, not a huge conglomerate that must meet the demands of stockholders. Instead, member distributors are independently owned and can respond directly to the needs of customers and employees. Markon believes in collaboration and cooperation—it’s at their core—and why the group works hand-inhand with every link in the supply chain to ensure that fresh produce is grown, harvested, packaged and distributed in a way that helps to set future industry standards.

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Our Grower Family

Grimmway Farms

Markon began working with many of our current growers way back when we started our cooperative in 1985. Yes, you read that right— that’s over 30 years of trust that has developed between specific family businesses and our team. Working so closely for such a long time means that our values are aligned and that we see eye-to-eye when it comes to what makes fresh produce as good as it gets.

Grimmway Farms is a family affair started by Rodney and Robert Grimm back in the 1960s. The pair initially started by farming corn and selling at local roadside stands, but soon discovered that carrots were an ideal rotation for corn crops. From there the company blossomed into the largest and best-known carrot provider in the U.S. By hiring good people and developing healthy, delicious products, the founders’ descendants now grow, harvest and ship carrots, citrus, potatoes and a full organic line.

Behind the Scenes The formula is simple. Clean air, fresh water and rich soil equal better-tasting, more nutritious food and a healthier planet. From our inception, we made it a prerequisite to partner only with those growers who walk the talk and live by sustainable practices such as crop rotation, energy conservation, waste and water reduction, and recycling.

The Grimmway family and their employees take stewardship of the land seriously. Producing carrots on thousands of acres in four geographical areas around California—from the coast to the desert, Grimmway grows both conventional and organic crops with an eye towards what is best for the soil and the quality of the product.

The Markon–grower partnership is successful at keeping fresh fruits and vegetables delicious and safe to eat because we work together. We take pride in a job well done and ensure Confidence in Every Case®. Our inspectors walk the fields, meet with harvesting managers, talk to work crews, and evaluate plant quality from the time a seed is planted until it is harvested, packed and shipped. Because we have this close bond and mutual goal, multiple sets of eyes are on the product through every phase of production.

youtu.be/LX7INsre2NE

People Matter Markon cares about our employees—our own and those that work for our farmers. We only work with companies that share the philosophy that everyone deserves safe, legal working conditions, clean facilities and fair wages. By providing good jobs, we assure happy workers and enhance the lives of our local communities. Please meet some of the farmers with whom we are proud partners:

4Earth Farms 4Earth Farms supplies fresh conventional, organic, and specialty produce from their contracted and/or owned local farms and their grower-partners around globe. From Brussels sprouts to rambutan, they provide packaging, logistics, transportation and food safety from their 160,000 square foot headquarters in Los Angeles, 24 hours a day, 7 days a week. youtu.be/g59BWimqyIA

Eagle Eye Produce Eagle Eye Produce grows Idaho potatoes using their region’s rich soil, Snake River water and plenty of sunlight. On 20,000+ acres of farmland (that’s more than 30 square miles!), they plant, grow, harvest, wash, sort, pack and ship millions of pounds of Idaho’s finest potatoes each year. youtu.be/ZYnnm2uyvoQ

Church Brothers & True Leaf Farms Steve Church founded Church Brothers Farms in 1999 with his brother Tom. The pair started back in high school working in iceberg lettuce fields where they gained a strong work ethic. Tom Church founded River Ranch in 1981, providing the foundation for what Church Brothers has become today. Their primary products include broccoli, cauliflower, celery and iceberg and romaine lettuce. In 2002 the brothers formed a partnership with the Gills, David and Steve, to create the processing company True Leaf Farm where they create pre-cut and mixed items with the commodity items grown by Church Brothers. churchbrothers.com

Taylor Farms Bruce Taylor followed in the footsteps of his father and grandfather and became the third generation to work in Salinas Valley’s fresh produce business. In 1995, Bruce and several partners founded Taylor Fresh Foods, North America’s favorite maker of salads and healthy fresh foods. “From an early age my mom and dad, Joanne and Ted Taylor, ingrained in me the imperative of leaving the world a better place. One of the greatest pleasures of our success since I started Taylor Fresh Foods, has been the opportunities afforded to us to make a positive impact on a larger scale,” explains Bruce. Taylor Farms truly believes in giving back to the community. They put their money where their mouths are by investing in the youth and education of the Salinas Valley region through scholarships that total over $100,000 per year. The company is also a forerunner in the efficient energy sector, researching and utilizing bloom fuel cells, wind turbines and solar power for cleaner electricity. Taylor Farms hopes to serve as an example for other companies to follow and continues to invest in these forms of energy and others like it. taylorfarmsfoodservice.com

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Markon Events Markon has a wide variety of events and opportunities tailored for members' sales teams, foodservice customers and culinary chefs. From field and processing plant tours for operator customers, to the sales- and education-focused Markon Produce Summit, to the hands-on, creative Chef Summit, there is an event that can benefit every sales team. These events not only teach the benefits of a Markon produce program, they provide interaction and networking with others in the foodservice industry.

Customer Tours

Markon Chef Summit

Markon loves to connect with member-customers. Showcasing operations is a critical building block in establishing long-term partnerships with customers.

Markon’s Annual Chef Summit is a unique event where chefs from across North America come together to share ideas, experience what it takes to deliver fresh produce to their kitchens, and gives them a stronger voice in the research and development of future products.

ATTENDEES WALK THE FIELDS AS THEY ARE BEING HARVESTED; THEY EXPERIENCE: • Where and how produce is grown • What it takes to harvest • The work force and machinery that pick specific crops • The food safety rules that are followed ATTENDEES TOUR PRODUCTION FACILITIES TO LEARN: • Where and how produce is washed, processed, packed and shipped

• Member and operator chefs enjoy field and facility tours that demonstrate firsthand, where and how the products they order are grown, harvested, packed and processed • Attendees can network and participate in roundtable discussions with chefs from around the country • They may participate in a research and development session where the chefs use their creativity and industry knowledge to create new marketable products

• The personnel and machinery that does the work • The food safety rules that are followed • The practices that set Markon products apart

Markon Produce Summit The Summit immerses sales staff in Markon’s produce program. • Tours of local suppliers’ fields and facilities • Grower presentations • Markon sales training • The Produce Expo—a mini food show where attendees spend one-on-one time with Markon-brand suppliers and get hands-on knowledge about key Markon items and supplier brands

SPRING 2017 RFSDELIVERS.COM 21

OUR

COMMUNITIES

Markon New Products Markon has a 30+ year history of creating innovative products specifically made for the foodservice industry. Back in the 80s we identified the need for measurable standards and so, created the first produce brand — Markon First Crop — that consists of traditional whole fruits and vegetables like apples, broccoli, lettuces, onions and potatoes. Next we developed packs of ice-free broccoli, cilantro, and parsley — saving kitchen crews the mess of melting ice and wet boxes. We moved forward with the first staple-free, recyclable packaging, then created the first pre-cut/table-ready brand for foodservice: Ready-Set-Serve® (RSS). In the 21st century, Markon remains fiercely dedicated to research and development, working closely with our member chefs and grower-partners to debut several new products each year.

RSS Cauli Creations™ The small, rice-like crumbles of RSS Cauliflower Creations are a nutritious, low carb and gluten-free ingredient swap for calorie-rich and high-carbohydrate favorites like pizza crust, potato dishes, tortillas, rice recipes—even baked goods. Cauliflower sales continue to rise—no surprise, as 64% of consumers say they want to incorporate healthier foods in their diet and a third of the population is trying to cut back on gluten. This product is available year-round through our long-time supplierpartners in the U.S.—and is backed by Markon’s comprehensive 5-Star Food Safety® Program. • Triple-washed and ready-to-eat; no additional labor/prep • 100% usable, zero waste • Nutritious and low carb • All natural, no additives or preservatives • Good source of folate, vitamins C and K • GMO- and gluten-free

Reinhart# 11260

22 RFSDELIVERS.COM ISSUE 2, 2017

RSS Kale Color Crunch

RSS Urban Blend

These four/two-pound packs are a blend of six nutrient-dense ingredients, including rainbow kale, shaved Brussels sprouts, Napa cabbage, red cabbage, radicchio, and carrots. The name and components were chosen with several trends in mind, including the facts that both kale and heart-healthy superfood sales continue to grow, chefs want to bring color to their recipes to please visually focused diners, and the crunchy nature of these ingredients adds texture to any dish. Its versatility is another great reason to highlight this product. It can be tossed raw with house-made dressings and served as a side with burgers, barbecued chicken, or on top of pulled pork sandwiches. It’s great cooked with garlic, ginger, mushrooms, and onions—or stewed in soups and chowders. It can even be added to mayonnaise-based salads for extra fiber and color.

These two/two-pound packs are comprised of baby red chard, wild arugula, and three types of baby kale. This on-trend, hearty greens mix is a highly nutritious, versatile product that can be served raw or cooked—which means it’s not only flavorful, it is heart-healthy. It was developed and named by Markon member chefs, meaning it is a proprietary blend that is exclusive to Markon members and their customers. Ideal as a green salad or cooked in a sauté or stir-fry, this blend can also be added to green smoothies and grain-based soups.

• Available year-round and harvested in the prime farming regions of Arizona and California by the most dependable growers

• 100% usable, zero waste

• Triple-washed and ready-to-eat; no additional labor/prep • 100% usable, zero waste • Nutritious and low carb • All natural, no additives or preservatives; GMO- and gluten-free

• Available year-round from by North America’s largest grower of hearty greens • Triple-washed and ready-to-eat; no additional labor/prep

• Nutritious and low carb • All natural, no additives or preservatives; GMO- and gluten-free • Backed by Markon’s comprehensive 5-Star Food Safety® Program

Reinhart# T6284

• Backed by Markon’s comprehensive 5-Star Food Safety® Program

Reinhart# 82916

Moving Forward Markon is proud of our collective drive for innovation. Our member chefs and suppliers are working together to develop more new and exciting fresh fruit and vegetable products that will help make the jobs within operator kitchens safer, easier, and more profitable so they can serve more delicious, nutritious, safe foods. n

H AV E O U R C A K E A nd Sell It, Too.

IRRESISTIBLE DESSERTS TO INSPIRE ADD-ON SALES.

CHOCOLATE OVERLOAD RFS#: 21668

Pack Size: 2/16 slice

MOMMAâ&#x20AC;&#x2122;S CARROT CAKE RFS#: 21572

Pack Size: 2/16 slice

24 RFSDELIVERS.COM ISSUE 2, 2017

MINI CHEESECAKES RFS#: 61852

Pack Size: 105/1.2 oz

TIRAMISU RFS#: 21142

Pack Size: 2 trays 75 oz.

BROADWAY CHEESECAKE RFS#: 21518

Pack Size: 2/16 slice

FUDGE LAVA DIVINE RFS#: 201428

Pack Size: 24/5 oz.

CLOSE OUT EVERY MEAL WITH A STRONG SELLER.

After serving up a satisfying meal, it can be difficult to influence a customer to decide on dessert. Operators can set themselves up for greater success by offering an irresistible array of on-trend desserts along with taking advantage of the menu-building support that dedicated distributors can provide. Enter Brickfire Bakery, your dessert sales partners with products and programs to help you build excitement, encourage traffic and generate sales.

The Right Dessert Flavors and Applications for Your Operation’s Success Not only does Brickfire Bakery craft on-trend desserts that people seek out, we help ensure convenience for the operator with a range of raw, par-baked and finished applications. Our dessert experts will also work with you to help customize your dessert menu for a unique array of desserts that are exclusively you.

Take Advantage of Brickfire Bakery’s Menu-Building Offer When you carry three or more of our products, Brickfire Bakery will work with you to help ensure your future sales success. Our expert team will customize a menu branded exclusively for your operation and will work with you to develop program support like special coffee or wine pairings to encourage dessert trial and purchase. If you have any questions about this offer, please contact your Reinhart Sales Consultant today or get more great tips online at rfsdelivers.com.

Recent Dessert Success Stories Noodles, Oklahoma City, OK

Did You Know? 45% of consumers had cake in the past week

Restaurants offer 8 to 13 desserts – up from 4 years ago

9 out of 10 restaurants serve dessert

Nearly 60% of consumers desire seasonal desserts

Noodles recently added a display case and dessert menu that showcased four Brickfire Bakery desserts. The result: in a 30 day period, sales doubled.

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STREET SMARTS Successful Sidewalk CafĂŠ Society by Mary Daggett

eople are clamoring to trade the drab film noir scenes of winter for the bright excitement out in the streets. Once again, those fortunate bistro and cafĂŠ operators with enough outdoor space to feature alfresco dining are spilling their wares out onto the sidewalks. Tables with striped umbrellas and hurricane lamps are filling up with patrons who want to see and be seen, observing society as they sip an aperitif. Laughter intermingles with soft jazz playing in the background. WAIT! Before we get too engrossed in this idyllic scene, we must remind ourselves that with the charm and allure of alfresco dining comes a healthy dose of reality. In other words, every picnic has a few ants. With some precautionary planning and preparation, your outdoor dining season will prove to be pleasurable to your patrons and profitable to you. continued ...

SPRING 2017 RFSDELIVERS.COM 27

STAFFING

SANITATION

First and foremost, ensure that you have adequate staff to cover your expanded outdoor dining capacity. If a guest is underserved, you may lose a customer; and, if a server is overworked, you may lose an employee. Both are unnecessary. Assess the situation quickly. However, it is far better to have an extra pair of hands until you are able to safely gauge your peak traffic patterns than it is to have no hands on deck when they are desperately needed. During the hiring process, mention the possibility of outdoor responsibilities. Some applicants may have severe allergies or sun sensitivity.

Special attention must be paid to sanitation in outdoor settings because there are many variables beyond your control. A sudden gust of wind, a passing animal, a litterbug can all wreak havoc on an otherwise enchanting setting. Your outdoor dining accommodations must be monitored and maintained as meticulously as indoors. Uneaten food, soiled plates, glassware and utensils should be removed as quickly as possible to eliminate bacteria and deter insects. Tables should be wiped clean between seatings. All of the housekeeping details, sanitation precautions and straightforward instructions that are used in your inside operation should be put into action at the start of each outdoor dining season. A key factor is to regularly review the plan with staff assigned to the outdoor venue so that they are aware of what is expected.

SERVING The most expeditious delivery routes must be mapped out from kitchen and bar to outdoor tables so that hot food is delivered hot and cold drinks are still icy. It may be necessary to use insulated domes atop plates to maintain the proper temperature from kitchen to table. During peak times, extra staff may be necessary to handle the food delivery and table clearing responsibilities so that regular servers can concentrate on taking orders and delivering drinks in a timely manner.

REGULATIONS Ensure that you are in compliance with all state and local ordinances and regulations governing outdoor dining and the commercial use of public walkways and pavement. Laws vary from city to city and state to state. Some jurisdictions require an additional liquor license for outdoor consumption.

INSURANCE It is worth a call to your insurance agency to determine whether your coverage is adequate for the added liability of serving food out of doors.

LIGHTING While you want to set a romantic mood to enhance the experience under the stars, make sure there is enough light so that your patrons can see all obstacles to avoid a tripping hazard. There should also be enough light so that diners are able to read the menu. An option is to purchase menu light clips.

HEAT UP AND COOL DOWN Evenings will still be chilly well into spring, so investing in a tower heater fueled with a propane tank is a splendid way to extend the outdoor dining scene on both ends. These warmer-uppers efficiently and effectively provide a cozy atmosphere for outdoor dining enthusiasts. For safety reasons, follow the manufacturer guidelines for operation and placement. Outdoor rectangular glass-sided gas fireplaces are a pricier alternative to tower heaters. They emit a lot of heat, are visible from all four sides and lend a magical ambiance to the night. They do require more space, however. Consider purchasing several giant fans and/or misters to cool down those hot summer nights. The fans will serve double duty in discouraging flying insects from spoiling the fun. n

28 RFSDELIVERS.COM ISSUE 2, 2017

Chef Chrissy Sanderson Owner & Executive Chef

It’s never just someone’s order that’s on the line. It’s not just food or a meal. It’s everything you put into making your place sing. It’s jobs. It’s spreadsheets. And it’s your reputation that’s on the line every time an order comes flying through your kitchen. That’s why we put together the Tyson Restaurant Team. We stacked our team with kitchen pros who love the heat and will take a stand for you. From inventory to insights. From forms to freezers. From field to flame. Talk to us about the hot topics burning in your kitchen and your mind. We’ll help you find new ways to keep your cool. We’re listening. And we want to know, What’s on the line?™

How to Build Better Relationships With Local Farmers by Audarshia Townsend

he way famed chef/restaurateur Rick Bayless tells the story, he completely stumbled into farm-to-table cooking—long before it was called that—only because he wanted fresh strawberries on the opening menu at Frontera Grill. That was 30 years ago—in Chicago. According to Bayless, he shopped at every restaurant depot within city limits, and only encountered pitiful, colorless, flavorless fruit that just wouldn’t do. So, in desperation, he found himself at a tiny farm at the edge of Illinois. He not only discovered some of the best strawberries rivaling those during prime season at this farm, but other fruits and vegetables as well. The farm soon went out of business due to hard times, which was a fate Bayless encountered several times as he struggled to feature the best produce on his menus. He finally struck a deal with a farmer in Wisconsin: If Bayless were to buy the farmer a long-needed

30 RFSDELIVERS.COM ISSUE 2, 2017

hoop house so he could grow more produce, he’d get as much produce as he needed for free. That’s when a light bulb went off in Bayless’s head. Many of these small farmers were barely holding on because they lacked necessities like a hoop house, delivery vehicles, watering system or a new tractor. He soon started the Frontera Farmer Foundation, a not-for-profit 501(c)(3) organization that gives grants to small Midwestern family farms. To date, per Bayless, they’ve awarded approximately $2 million in grants. And in 1998, he was given the Humanitarian of the Year award by the James Beard Foundation for his efforts. “My goal was to simply keep these people on the farms,” said Bayless to an attentive audience during the first-ever Food Tank Summit in Chicago last fall. “If we could just invest, we could create a viable, local agricultural economy, and by doing that, we could enhance the quality of life for everybody.”

TIP 1:

Have Patience No doubt small farmers like Ben Burkett appreciate the generosity of industry leaders like Bayless, but it’s also important for chefs to have patience during harvest season, he says. “Sometimes I get calls from restaurants on a Sunday to deliver produce first thing Monday morning,” he continues. “We simply can’t do that.” The fourth-generation farmer from Petal, Miss. is director of the Mississippi Association of Cooperatives, which is part of the Federation of Southern Cooperatives. It represents 12,000 African-American farm families from Texas to North Carolina, and one of its missions is to help partner them with restaurants.

TIP 2:

Visit the Farmers' Market Burkett says that farmers’ markets are great exposure for small farmers wanting to connect with chefs, but for them to make a profit they must have loyal customers. That happens when everyone is on the same page. Many of his restaurant clients, for example, are from New Orleans and they have very specific requests. “In New Orleans, it’s all about seafood, and they like to pair it with our zucchini or butternut squash,” he says. “(Thus) we grow a lot of that now.”

TIP 3:

Treat Them Fairly Blue Bridge Hospitality’s Tim Kolanko has nurtured relationships with farmers to the point that some see him as an extension of their families. “I’ve literally cooked in the home kitchens of these farmers doing either private dinners or small charity events that directly benefit those farms,” says the San Diego-based restaurateur and chef. “I feel that as chefs we have a responsibility to do that. This is better than just doing it so you can put that farmer’s name on your menu.”

TIP 4:

Learn from the Farm-to-Table Vets In the end, it’s all about getting a foot in the door, and making a strong impression with farmers. Sometimes, says Chicago chef Jared Van Camp of the Element Collective restaurant group, one needs a helping hand from a veteran. “One of the best pieces of advice I can give to young chefs is to work for a chef/ restaurateur who is already passionate about the practice of farm-to-table method,” he says. In that manner, he continues, they can observe firsthand how seasoned chefs interact with farmers as well as build relationships of their own. n

e c u d o r P bo

â&#x20AC;¢ p g 54

Make Your Fruits & Vegg ies the Star of Any Meal

om mu shro 32 RFSDELIVERS.COM ISSUE 2, 2017

m hu

F O O D

Fruits and vegetables are becoming more prominent on dinner menus across the country – from veggie-focused restaurants to the growing power bowl trend to healthy inspired ethnic fare. As an operator, produce is a must-have throughout the day and it’s not just about your typical spinach, lettuce or tomatoes, either. Think outside the box with your fruits and veggies. The sky is the limit and there is no shortage of great ideas in our Food Fight section. While these dishes definitely fit the healthy eating bill, you’ll find that they don’t use complex ingredients or even alternative meats, like tofu or seitan. Rather, we’re celebrating the beauty of minimalism, the freshness of the Earth and the nutrition it offers to all of us and every restaurant operator. These ideas are inspirational and leave you with enough room to make a tasty dish all your own. Here are just a couple thought starters. Mushrooms lend themselves to

B E V E R A G E

the blended burger phenomenon. Hummus is a simple yet wholesome addition to a flavorful main course. Don’t limit yourself to a garden salad, either. Use some less common ingredients, such as arugula or even endives. Top a simple piece of toast with avocado to capitalize on a hugely popular trend. Some cuisines completely lend themselves to veggies as the star – Mediterranean medleys, roasted cauliflower tacos or even a fresh risotto with snap peas peas and lemon. Our amazing and dynamic Reinhart chefs have shared a compilation of some of their top healthy and flavor-pakced recipes – from appetizers to dinners and more – to entice your palette. Remember, you don’t need to be a vegetable expert or have a garden in your backyard to capitalize on the power of produce and serve it with confidence.

Photography by Dan Coha Photography Food Styling by Susan Hevey

SPRING 2017 RFSDELIVERS.COM 33

F O O D

B E V E R A G E

Pickled Red Onion And Avocado Hummus CHEF PAUL YOUNG | REINHART CORPORATE 10 ½ oz Garbanzo Bean (Chickpea) 1 ½ oz

Lemon Juice

2 oz

Tahini Paste

4 Tbsp

Whole Garlic, Peeled

3/4 tsp

Ground Cumin Seed

3 Tbsp

Extra Virgin Oil Olive

1 ½ oz

Salt, Coarse Kosher

1 Tbsp

Oil Olive

4 Ea

Pita Bread

1/2 oz

Red Onion, Jumbo, Sliced thin

2 oz

Red WineVinegar

3/4 Tbsp Extra Fine Granulated Sugar 1/8 Ea

Avocado, Diced

In a food processor add 10 oz of the chickpeas, 1 Tbs minced garlic, lemon juice and tahini paste. Blend well. Add salt and cumin. With the food processor running add the extra virgin olive oil (reserve 1 Tbs). Blend until creamy and smooth. Add a Tbsp or two of water if needed. In a sauce pot, add together the vinegar, sugar and 2 oz of water. Bring to a boil and add the red onion. Remove from heat and cool. Serve the hummus in a bowl. Garnish with the pickled red onion and avocado. Serve with warm pita.

34 RFSDELIVERS.COM ISSUE 2, 2017

Hummus Bowls

Surg ing in popularit y across the U.S., hummus is a dip or spread made f rom cooked, mashed chick peas, and is t y pically blended w ith tahini, olive oil, lemon juice, salt and garlic.

Roasted Red Pepper Hummus CHEF PAUL YOUNG | REINHART CORPORATE 10 oz

Garbanzo Beans

In a food processor add 10 oz of the garbanzo beans, 1 Tbsp

1 ½ oz

Lemon Juice

minced garlic, lemon juice and tahini paste. Blend well. Add

2 oz

Tahini Paste

salt and cumin. With the food processor running add the

2 tsp

Whole Garlic, Peeled, Minced

3/4 tsp

Ground Cumin Seed

3 Tbsp

Extra Virgin Oil Olive

1 ½ oz

Salt, Coarse Kosher

1 Tbsp

Oil Olive

1 ½ Tbsp Balsamic Vinegar 1 Ea

Parsley

4 Ea

Pita Bread

2 oz

Fire Roasted Red Pepper

extra virgin olive oil (reserve 1 Tbs). Blend until creamy and smooth. Add a Tbsp or two of water if needed. In a sauce pot, add together the vinegar, sugar and 2 oz of water. Bring to a boil and add the roasted red pepper. Remove from heat and cool. Serve the hummus in a bowl. Garnish with the red pepper. Serve with warm pita.

SPRING 2017 RFSDELIVERS.COM 35

F O O D

B E V E R A G E

Appetizers and Sides

Skip the raw vegg ies and opt for uniq ue f lavor combos like onion, g inger and cilantro for a batch of crispy f rit ters.

Late Night C urried Vegetable Fritters CHEF KEVIN NASH | EASTERN PA DIVISION ½ C Frozen Peas

Puree the onion, ginger, and cilantro and reserve.

1 Onion

With a mandolin on a fine julienne , cut the remaining

1 Russet Potato (peeled)

vegetables. Combine in a bowl, add peas.

1 Large Carrot

Add the onion puree and the eggs, whipped, salt and

1 Zucchini

pepper to taste. Add the spices to the mixture. Slowly

1 Yellow Squash 5 large Eggs ½ C Flour ½ tsp Coriander ½ tsp Turmeric 1 tsp Cumin 2 Tbsp Ginger, peeled & minced 2 Tbsp Cilantro, chopped

36 RFSDELIVERS.COM ISSUE 2, 2017

add the flour, after sifting, to bring the mixture to the consistency of a tight muffin batter. Form the fritter into 2 oz balls. This recipe should yield around 20 fritters. Serve with a yogurt sauce or an aioli.

Roasted Carrots Recipe on Pg 56

Tabouleh Recipe on Pg 56

Simple Whole Grilled Artichoke

SPRING 2017 RFSDELIVERS.COM 37

F O O D

B E V E R A G E

Watermelon Gazpacho with torched C hevre Recipe on Pg 56

al ad S r e m m d Su e t c u r t s n D ec o R e c ip e

6 o n Pg 5

All Things Watermelon

We're going w ild for watermelon this spring as it's a stand out stars in every thing f rom gazpacho to salad and more!

38 RFSDELIVERS.COM ISSUE 2, 2017

Zesty Watermelon Jicama Salad Recipe on Pg 57

Grilled Watermelon Feta and Mint Salad CHEF PAU L YOU NG | REIN HART COR POR ATE 1/4 Ea

Watermelon Seedless Fresh,

Brush the watermelon slices with blended oil - grill

Sliced into inch slices

for approximately 2-3 minutes on each side rotating

4 oz

Feta Cheese Crumble

1/4 turn while grilling. Cool down. In a separate bowl

2 oz

Mint Fresh, Sliced thin

add the vinegar, lemon juice and orange juice. While

4 oz

Extra Virgin Oil Olive

2 oz

Red Wine Vinegar

2 Tbsp

Lemon Juice

1/4 Tbsp Coarse Salt, Kosher 1 Tbsp

Oil Olive

1 oz

Orange Juice

2 Tbsp

Almond, Sliced, Blanched, Raw

whisking add the salt and slowly drizzle in the olive oil to emulsify the dressing. Toss the watermelon in the dressing and plate. Top off with the toasted almonds, feta cheese and sliced mint.

SPRING 2017 RFSDELIVERS.COM 39

F O O D

B E V E R A G E

Mediterranean Vegetable Medley Recipe on Pg 57

Ethnic Inspired Dishes

Boldly go where your taste bud s haven't gone before w ith recipes f rom the Mediterranean, A sia and more!

40 RFSDELIVERS.COM ISSUE 2, 2017

Bibimbap

RECIPE PROVIDED BY M ARKON ® 2C

White Rice, Steamed

Red Beets, Pickled

Fill four serving bowls with ½ cup rice.

Carrot Matchsticks, Pickled

Cabbage Kimchi

In a circular arrangement, top rice with

Spinach, Sauteed

Eggs, Fried

carrots, spinach, green onions, cucumbers,

Green Onions, Grilled

1 Tbsp

Sesame Seeds

mushrooms, beets, and kimchi. Place fried

Cucumbers, Peeled and Chopped

4 tsp

Gochuchang (Korean Spice Paste)

egg in the center; top with gochuchang

Shiitake Mushrooms, Sauteed

¼C

Nori (Dried Seaweed), Chopped

and chopped seaweed. Garnish all with sesame seeds and serve.

VEGGIE TREND Vegetable noodles and caulif lower rice are on the trend docket for 2017.

Vegetable Tagine Recipe on Pg 57

SPRING 2017 RFSDELIVERS.COM 41

F O O D

B E V E R A G E

Peach & Endive Salad CHEF PAU L YOU NG | REIN HART COR POR ATE 2 oz

Peach, Sliced, Frozen

1/4 oz

Extra Virgin Olive Oil

1/2 ea

Endive, leaves trimmed

1/4 oz

Grape Tomato, sliced

1/8 oz

Arugula

In a pot, boil the vinegar with 1/2 cup of water, sugar,

1/8 ea

Leek

and 3/4 of the salt. Let the mixture cool, add the

1 tsp

Goat Cheese, crumbled [optional]

cucumbers, and let sit for at least 4 hours. Remove the

1/8 ea

Seedless English Cucumber, sliced thin

cucumbers and drain off excess liquid.

3 oz

Red Wine Vinegar

Place the arugula, endive, tomato, leek, cucumbers

1 Tbsp

Powdered Sugar

and peaches on a plate. Whisk together the lime juice,

1/2 Tbsp Coarse Kosher Salt 1 ea

Lime, juice & zest

42 RFSDELIVERS.COM ISSUE 2, 2017

zest and olive oil, and pour mixture over the top of the ingredients. Season with the remaining salt and add crumbled goat cheese [optional].

Spring Salads

A s we spring into spring, elevate your menu w ith some splended lighter fare, using f resh and healthy ing redients.

Arugula Farro Salad with C itrus Salmon Recipe on Pg 57

SPRING 2017 RFSDELIVERS.COM 43

F O O D

B E V E R A G E

Grilled Artichoke and Cous Cous Burger CHEF J EFF MERRY | REIN HART BOSTON DIVISION

VEGGIE TREND Veggie burgers continue to proliferate in restaurants and they're not the ho-hum dishes you're used to - nope, these burgers are exquisite!

44 RFSDELIVERS.COM ISSUE 2, 2017

2 oz

Tri-Color Israeli Couscous, Cooked

2 oz

Black Beans, Unseasoned

1/4 tsp

Garlic, Chopped

1 tsp

Greek Yogurt, Vanilla, Non-Fat

1 tsp

Onion, Scallion, Fresh

2 oz

Artichoke Grilled, Chopped

1 tsp

Vinegar, Cider Apple

1/4 tsp

Basil Fresh, Chopped

1/4 tsp

Parsley, Flat Fresh

1/4 tsp

Thyme, Fresh, Chopped

1 oz

Extra Virgin Oil Olive

1 oz

Chipotle Ranch Dressing

1 Ea

Better Burger Leaf Lettuce

1 Ea

Brioche Bun, 4"

1 oz

Tomato

In a food processor, combine chopped garlic, cous cous, black beans and olive oil. Transfer to a mixing bowl. Combine with artichokes, scallions, vinegar, chopped herbs and yogurt. Shape mixture into patty. On a preheated felt top, place burger and cook for 4 minutes each side. Place on toasted roll with lettuce and tomato and top with Chipotle dressing.

Veggie Burgers

The might y mushroom is q uickly becoming the vegg ie blend of choice for burgers as it of fers up American classics in a healthier way w ithout losing the satisf y ing taste or tex t ure.

Markon ÂŽ Mushroom Burger Recipe on Pg 58

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Blended Burgers

Did you k now that substit uting mushrooms for just 1/4 of a recipeâ&#x20AC;&#x2122;s beef content reduces calories, fat and sodium by about a third, while adding an ex tra serv ing of nutrients to the plate.

Shiitake Pork Burger with Banh Mi Slaw on Brioche Bun Recipe on Pg 58

BEAUTIFUL UNDERUSED VEGETABLES Try turnips, kohlrabi, cabbages, watermelon radishes or escarole. FIND THESE RECIPES & MORE AT RFSDELIVERS.COM

Mediterranean Blended Burger RECIPE PROVIDED BY THE MUSHROOM COUNCIL 1/2 lb

Crimini or White Button Mushrooms

Finely dice mushrooms or gently pulse in food processor.

2 Tbsp

Olive Oil, divided

In skillet, warm 1 tablespoon olive oil on medium-high heat

1 lb

Ground Beef

and add mushrooms, sautéing 5-7 minutes, or until golden

1/2 tsp

Salt

Buns

brown. Remove from heat and cool 5 minutes. Transfer cooled mushrooms to medium bowl. Add ground beef and salt, mixing until combined. Make 4 patties. Add remaining tablespoon of olive oil to pan and cook burger patties on medium-high heat until desired doneness. Plate and add desired toppings to bun. Topping recommendations: feta cheese, romesco sauce, sweet peppers and sautéed red onions.

F O O D

B E V E R A G E

Toast and Such

It's not just a "trend" - toast is being hailed as a f lavor and it's being topped w ith every thing f rom avocado to sweet potato to seaweed.

Roasted Mushroom Toast Recipe on Pg 58

Mediterranean Avocado Toast

CHEF J EFF MERRY | REIN HART BOSTON DIVISION 1 Ea

Sweet Wheat Berry Bread, 9/16", Toasted

1/2 Ea

Avocado, Ripe

1/8 oz

Coarse Salt Sea Crystals

1/8 oz

Black Pepper, Cracked

11/2 oz

Feta Cheese Crumble

1/2 oz

Black Kalamata Olive, Pitted

In a bowl mash avocado and season with salt and pepper. Spread mixture over toasted wheat berry bread. Garnish with sliced tomato, feta and chopped olives.

48 RFSDELIVERS.COM ISSUE 2, 2017

Spring Vegetable Tartine RECIPE PROVIDED BY MARKON ® 8 slices Rustic Bread

Season fava beans and peas with lemon juice, salt, and

Fava Beans, cooked and mashed

pepper. Spread ¼ C fava-pea mixture on each slice of

Peas, cooked and mashed

bread. Top each with sprinkling of red pepper flakes, three

1 Tbsp

Lemon Juice

½ tsp

Kosher Salt

¼ tsp

Black Pepper

1 tsp

Red Pepper Flakes

24 oz

Rotisserie-Cooked Chicken, Boneless Pieces

Watermelon Radishes, Shaved

¼C

Chives, Chopped

ounces of chicken, and watermelon radish slices. Garnish with chives and edible flowers such as alyssium and star flowers. Two slices per person.

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Green Sweet Pea Hummus

KEVIN NASH | DIVISION CHEF EPA DIVISION 1 Tbsp

Olive Oil

½C

Chopped White Onion

Shelled Green Peas or Frozen Peas

¾C

Water

2 Tbsp

Tahini

1 Tbsp

Chopped Basil

1 tsp

Fresh Mint

¼C

Sour Cream

Salt & Pepper

Sweat the onion with the olive oil and reserve. Might even want to chill. Boil the water and add the peas for 3-5 minutes. Drain the peas and add to bowl of ice water, shock the peas to maintain color. Strain them again. Take all ingredients and puree in a food processor. Puree for a short time for a chunky hummus or longer for a smoother hummus. Garnish with grilled flat bread bathed in butter and dusted with curry powder.

50 RFSDELIVERS.COM ISSUE 2, 2017

Spring Peas Please

Highlighting the pea's sweet f lavor and delicate tex t ure in a light, healthy and delicious risot to is sure to be a crowd-pleaser.

Spring R i s ot t o w ith Re

cip

nd sa

Pe a

Le m

on SPRING 2017 RFSDELIVERS.COM 51

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Mexican Mix

Vegg ies have become a main stay in several Mexican dishes! The oppor t unities are endless.

Southwestern Torte Recipe on Pg 59

BOUNTIFUL BELL PEPPERS For sheer color appeal, pepper your dishes with the bright reds, greens and yellows of the baby bells or their larger sized parents.

52 RFSDELIVERS.COM ISSUE 2, 2017

Power Guac

CHEF DAVID QUICK | REINHART KNOXVILLE DIVISION 2 Ea

Avocado Hass #2 Breaker Fresh, Diced

1/4 C

Edamame Soybean, Shelled, Pureed

1/8 oz

Whole Shallot, Peeled, Fine dice

1/4 oz

Red Bell Pepper, Medium, Fine dice

2 tsp

Spicy Maggi Seasoning

1/2 Ea

Lime, Juiced

Place edamame beans in processor and blend until smooth. In medium mixing bowl add pureed edamame beans and diced avocado. Next, add remainder ingredients, all should be fine diced. Add juice and seasoning, toss lightly to combine until desired consistency is achieved. Plate in bowl, serve with fresh veggies.

Roasted Cauliflower and Chickpea Tacos with Tropical Slaw

CHEF J EFF MERRY | REIN HART BOSTON DIVISION INGREDIENTS 1C

Cauliflower Florets

½C

Drained Chic Peas

2 Tbsp

EVOO

2 tsp

Fajita Seasoning

6” Flour Tortilla

Tropical Slaw [recipe pg 59]

In a bowl combine cauliflower and chickpeas, toss with olive oil and fajita seasoning. Place on a sheet pan and place in a pre-heated 375°F oven. Bake for about 15-20 minutes, turning to evenly roast. Heat tortillas, divide cauliflower mix evenly between 3 tacos and top with slaw.

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Mushroom Hummus

Power Bowl

10 oz

Garbanzo Beans (Chickpea)

4 oz

Chicken Breast Strip, Grilled Tuscan Style

1 ½ oz

Lemon Juice

2 oz

Quinoa Andean, Cooked

2 oz

Tahini Paste

¼ Ea

Avocado, Diced

2 tsp

Garlic Whole, Peeled

1 ½ oz

Baby Lima Bean, Cooked, then cooled

¾ tsp

Ground Cumin Seed

1/8 Ea

Cilantro, Torn

3 Tbsp

Extra Virgin Oil Olive

3 oz

Veggie Power Blend Fresh

1 ½ oz

Salt, Coarse Kosher

3 Tbsp

Red Wine Vinegar

5 oz

Wild Mushroom Exotic Blend: Crimini, Shiitake, Oyster

5 Tbsp

Extra Virgin Oil Olive

1 Tbsp

Oil Olive

½ Tbsp

Lemon Juice

½ tsp

Black Sesame Seed

CHEF PAUL YOUNG | REINHART CORPOR ATE

1 ½ Tbsp Balsamic Vinegar 1 Ea

Parsley, Finely chopped

4 Ea

Pita Bread

In a food processor add the chickpeas, garlic, lemon juice and tahini paste. Blend well. Add the salt and cumin. With the food processor

CHEF PAUL YOUNG | REINHART COR POR ATE

Whisk together the vinegar, lemon juice and olive oil for the vinaigrette. Toss the Veggie Power Blend in the vinaigrette and place in a bowl. Top off with the grilled chicken strips, quinoa, avocado, cilantro and lima bean. Garnish with black sesame seeds.

running add the extra virgin olive oil (reserve 1 Tbs). Blend until creamy and smooth. Add a Tbsp or two of water if needed. Meanwhile in a hot saute pan add the blended oil. Saute mushrooms until caramelized and add the balsamic vinegar. Cook until the balsamic vinegar is absorbed into the mushrooms. Salt and pepper to taste. Serve the hummus in a bowl. Top off with the mushrooms, remaining olive oil and chopped parsley. Serve with warm pita.

Breakfast Power Bowl

Acai Bowl

1 oz

Bulgar Wheat

1 Ea

Acai Mix Fruit Puree Traditional, 3.5 Ounce

2 oz

Egg White, Scrambled

Organic Bag Frozen

1/2 oz

Kale

1 Ea

Blueberry, 1/2 pint

1/8 oz

Almond, Sliced, Blanched Raw, Toasted

5 oz

Banana

1/4 Ea

Avocado, Sliced thin

2 oz

Granola

1/8 oz

Jumbo Red Onion, Sliced thin

1/4 Ea

Raspberry, 1/2 Pint

1/4 oz

Roma Tomato, Diced

2 Tbsp

Honey

1/4 oz

Coconut Snowflake Shred, Toasted

CHEF PAUL YOUNG | REINHART CORPOR ATE

Cook the egg whites. Sautee the kale in oil salt and pepper until tender

CHEF PAUL YOUNG | REINHART COR POR ATE

Cook the bulgar wheat until tender and cooked through. Place the

Break up the frozen acai and put into a blender. Add half the

eggs, kale and bulgar in a bowl. Top with avocado, almonds, red onion

blueberries and half a banana to the blender. Add the honey and

and diced tomatoes.

blend until smooth and is the consistency of a thick smoothie. Place the mixture into a bowl. Top off with the remaining blueberries, sliced banana, raspberries, granola and toasted coconut.

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Roasted Carrots INGREDIENTS 4 Ea 5 Tbsp 1 Tbsp 2 tsp 3/4 Tbsp 1 Ea 1 Tbsp 1/8 oz 1 tsp

Baby Carrot, Mixed: Red, White Yellow Delivers Cut in half lengthwise Oil Olive Red Wine Vinegar Mustard Dijon Salt, Coarse Kosher Parsley, Torn Walnut Halves/Pieces Raw Mint, Torn Shallot, Minced

PREPARATION In a dry sautee pan, toss the walnuts on a medium low heat until toasted and fragrant. Remove from the pan and set aside to cool. Preheat the oven to 375 degrees. Toss the carrots with two tablespoons of the blended oil and 1/2 tablespoon of salt. Place on a baking sheet and bake for approximately 15-20 minutes until tender. Meanwhile in a food processor or blender, add in the vinegar, mustard and remaining salt. Blend and slowly add the oil to emulsify the ingredients. Add salt and blend for another 20 seconds. Mince the shallots and stir into the vinaigrette (do not blend the shallots, you are going to want the texture). Once the carrots are done,place them in a shallow serving dish. Pour the shallot vinaigrette on top of the carrots and finish with the torn mint, torn parsely and the toasted walnuts.

Tabouleh INGREDIENTS

4 oz Golden Wheat Bulgur 1/8 oz Kale Green, Cleaned & Trim Fresh, Diced 2 Ea Parsley, Chopped fine 3 oz Tomato Roma, Fresh, Diced 1/8 oz Green Onion Scallion, Sliced thin 1/4 oz Red Onion, Jumbo, Diced 1 1/8 Tbsp Garlic, Minced 1 Tbsp Coarse Salt, Kosher 1 Ea Lemon, Juice and zest 1 Tbsp Extra Virgin Oil Olive PREPARATION Simmer the bulgur wheat until it becomes soft yet still al dente - about 5-10 minutes. Remove from heat and strain through a cheesecloth Add to a bowl with all of the other ingredients. Let sit in the refrigerator for at least an hour before serving.

56 RFSDELIVERS.COM ISSUE 2, 2017

Watermelon Gazpacho with torched Chevre INGREDIENTS 6C 1C 2C 1C 1C 1C 1C ½C ½C 1 Tsp 3 Tbsp TT 1 Large 1 Tbsp

Seedless Watermelon Chopped Cranberry Juice Peeled & Seeded Cucumber Chopped Celery Chopped Red Onion Chopped Red Pepper Chopped Jicama Chopped Cilantro Chopped Italian Parsley Chopped Jalapeilo Sherry Vinegar Salt and Pepper Sourdough Crouton Chévre Cheese

PREPARATION Puree the watermelon and the juice, then run that through a strainer, reserve in a bowl. Add all the vegetables and the vinegar, then slowly add the jalapeilo a little at a time. Add salt and pepper to taste. Toast the crouton and smear the cheese on top. Torch the cheese lightly with a brulee torch. Place in center of bowl pour the gazpacho around until crouton floats. Let this sit covered and refrigerated for at least an hour.

Deconstructed Summer Salad INGREDIENTS 6 2C 2C 1C 1 Tbsp ¼C ¼C TT TT 4C

Avocado Halves, cubed Cantaloupe, cubed Watermelon, cubed Artisan Mozzarella cheese, cubed Flax seeds Olive oil Balsamic syrup Kosher salt and freshly cracked black pepper Microgreens, for garnishing Spring Mix

PREPARATION Arrange cubes in an artistic pattern, alternating colors on four plates. Sprinkle with flax seeds, microgreens, kosher salt, and pepper. Drizzle with olive oil and balsamic syrup. Serve with equal portions of spring mix on top or to the side of cubes.

Zesty Watermelon Jicama Salad INGREDIENTS

1/8 Ea Watermelon, 8 oz 6 oz Jicama 2 oz Honey 1/8 oz Jalapeño, Seeded & Thinly sliced 2 Ea Lime 1/4 Ea Orange Navel, Orange Zest 1/8 oz Dark Chili Powder 1/8 oz Mint Fresh 1/8 oz Salt Table Iodized, to taste PREPARATION Seed and dice the watermelon into 1/2" cubes and place in bowl, then set in refrigerator. Peel and dice the Jicama root into 1/2" cubes and add to bowl with watermelon and set in refrigerator. De-seed jalapeños, small dice and set aside. Chop mint leaves and set aside. With the bowl of watermelon and Jicama, add diced jalapeño, chili powder, and dressing and toss lightly. In a mixing bowl, squeeze the lime juice, then add the zest of orange. Add honey, chopped mint and mix well. Salt to taste.

Vegetable Tagine INGREDIENTS 1/2 Tbsp 1 Tbsp 4 oz 1 Ea 1 Ea 3 oz 1/2 Ea 1 Tbsp 1 tsp 1/2 Tbsp 4 oz 1 tsp 1/2 oz 6 oz 1 Tbsp 1/8 oz

Cumin Harissa Paste, Mild Vegetable Base, Sauteed Carrot Jumbo #2 Fresh Import, Chopped Idaho Russet, Large dice Eggplant, Large dice Yellow Onion, Jumbo, Diced Cauliflower Fresh, Cut into florets Curry Powder Ginger, Ground Garlic, Minced Zucchini Squash, Diced Black Pepper Mint, Chopped and divided Basmati Rice, Cooked Oil Olive Parsley, Chopped

PREPARATION In a large, heavy-bottomed pot (or tagine) add in the oil and onion. Sautee for about 2-3 minutes and add the garlic. Add all other ingredients (except for 1/2 the mint and the parsley), and add 2 cups of water. Cover with lid and let simmer for approximately 40 minutes. Taste and adjust the seasoning if needed. Remove from heat. Serve over cooked basmati rice and garnish with the remaining chopped mint and parsley.

Mediterranean Vegetable Medley

Arugula Farro Salad with Citrus Salmon

1 Ea 1 oz 1 Tbsp 5 Tbsp 1/4 oz 3 oz 6 oz 4 oz 3 oz 3 oz 1 Ea

3 oz ½ Ea ½ Ea 1 Ea ¼C 1 C + 1 Tbsp 3 Tbsp Zest Zest Zest 1 Ea 1½C 4C 1 tsp

INGREDIENTS

Eggplant Fresh, Sliced into 3/4" slices Garlic Whole, Peeled Oil Olive Oil Olive Extra Virgin Mint Fresh, Torn Green Onion Scallion Zucchini Squash, Sliced 3/4" slices Yellow Squash, Cut into 3/4" slices Red Onion, Jumbo, Sliced in 1/2" slices Feta Cheese Crumble Lemon

PREPARATION Pre heat an oven to 375 degrees and pre heat a grill. Toss the garlic in the blended oil and season with salt and pepperplace into an aluminum foil "pouch' and place in the oven for approximately 40 minutes. Remove and cool Zest and juice the lemon. Brush the remaining vegetables with 2 Tbs of the olive oil and place on the grill. Grill the vegetables on all sides. Arrange the grilled vegetables on a plate and top off with the roasted garlic, olive oil, lemon juice , mint, feta cheese and garnish with the lemon zest.

INGREDIENTS

Arugula Red Sweet Onion Chopped Pound Chopped Tomato Clove Garlic Balsamic Vinegar Olive Oil Chopped Chives 1 Lemon 1 Lime 1 Orange 6-8 Oz. Portion Of Atlantic Salmon Farro Water Salt

PREPARATION Prep: Cook farro, water and salt together over high heat until boil, then simmer for almost 30 minutes. Reserve. Combine the oil, vinegar, vegetables, and the Faro including the arugula. Salt and pepper to taste. Salt and pepper the (skin side first) salmon filet. Sear in pan with the 1 Tbsp of olive oil to medium rare. In center of the plate position a round ring mold (6 inch) and place farro on plate. Place salmon on top and garnish with the fruit zests.

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Markon® Mushroom Burger INGREDIENTS 1 lb 2 Ea 10 Ea 2 Tbsp 2 cloves ¼C 2 Tbsp 1 Tbsp ½C 3 sprigs 1 tsp 4 Ea 4 leaves 8 slices 4 slices

Ground Beef Portabella Mushrooms Crimini Mushrooms Olive Oil Peeled Garlic, minced Diced Yellow Onions Low-Sodium Soy Sauce Dijon Mustard Wheat Breadcrumbs Thyme, remove stems Paprika Pretzel Buns, toasted Premium Romaine Tomatoes Red Onions

PREPARATION Pulse mushrooms (no stems) in food processor until finely ground like hamburger. Heat olive oil in pan. Add onions, garlic, mushrooms, and thyme; saute until mushrooms brown. Season with salt and pepper; place in refrigerator to cool. Place chilled mushroom mixture into large bowl. Add ground beef, soy sauce, mustard, breadcrumbs, and paprika. Combine and form into patties; refrigerate four hours to bind. Cook to desired temperature; place on bun. Add romaine, red onion, and tomatoes.

FOR THE BURGERS: 2C Packed Shiitake Mushrooms 2 lb Ground Pork ½ Ea Small Diced Sweet Onion 1 tsp Finely Grated Ginger 3 Cloves Finely Grated Garlic TT Kosher Salt and Fresh Cracked Pepper 6 Ea Toasted Brioche Buns PREPARATION Preheat the grill to high heat. GLAZE: Add the ingredients into a medium-size pot and cook over medium-low heat until it becomes thick, about 10 minutes. Remove and let stand. SLAW: Combine all ingredients in a large bowl and mix until completely combined. Keep cool before serving. BURGERS: Add the shiitake mushrooms to a food processor and process on high speed until they are finely chopped. Combine the mushrooms into a large-size bowl along with the pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties. Place the pork burgers on the grill on high heat and cook them for 5 to 6 minutes on each side, or until dark grill marks are formed and they are cooked throughout. To plate: Place the grilled burger on top of the toasted bottom brioche bun. Glaze the burger with the soy-balsamic glaze and top off with a heaping scoop of banh mi slaw followed up with the toasted brioche bun top. Recipe provided by: The Mushroom Council

Shiitake Pork Burger With Roasted Mushroom Toast Banh Mi Slaw On Brioche Bun INGREDIENTS

INGREDIENTS

FOR THE GLAZE: 1C Balsamic Vinegar 2/3 C Soy Sauce 1 Tbsp Sugar FOR THE COLESLAW: 2C Shredded Green Cabbage 1C Shredded Red Cabbage 1C Matchstick Carrots ½ Ea Red Bell Pepper, Sliced ½ Ea Cucumber, Sliced 1 Ea Jalapeño, Seeds Removed, Sliced 2-3 Radishes, Sliced 1C Fresh Cilantro Leaves 2 Tbsp Sesame Seeds ¼C Rice Wine Vinegar 1 Tbsp Honey ¼C Sesame Oil TT Kosher Salt and Fresh Cracked Pepper 58 RFSDELIVERS.COM ISSUE 2, 2017

8 oz 1 oz 1 oz 1 oz 1/8 oz 1/8 oz 1 Ea 1/4 oz 1 oz

Mushroom Crimini Fresh, Cleaned Chives Fresh, Chopped Extra Virgin Oil Olive Sour Cream Sea Salt, Fine Black Pepper, Cracked French Baguette, Baked, sliced on the bias Worcestershire Sauce Blue Cheese Crumble

PREPARATION In a bowl toss mushrooms, Worcestershire sauce, chives and olive oil. Season with salt and pepper. In a preheated 400°F oven, place mushrooms on a sheet pan and roast for about 15 minutes. Make sure to stir every couple of minutes to thoroughly roast. Remove and place in a bowl. Add sour cream. Spoon mixture over toasted baguette, garnish with crumbled blue cheese.

Spring Risotto with Peas and Lemon INGREDIENTS 2 Tbsp ½C ½C 2C 1 Ea 5C 1C 4 Ea 2 Tbsp TT

Olive Oil Onions, Diced Mushrooms, Diced Arborio Rice Lemon, Juice & Zest Vegetable Stock, Hot Fresh Peas Soft-Boiled Eggs, Halved Parmesan Cheese, Shaved Salt and Pepper

PREPARATION Heat olive oil in skillet. Add onions and mushrooms; cook until translucent. Add rice and lemon zest and cook for one minute while stirring. Add lemon juice and cook on medium until nearly evaporated; continue to add stock one cup at a time, still stirring, until liquid cooks off. When all liquid is incorporated and rice is tender (approximately 30 minutes), add peas, Parmesan cheese, salt, and pepper. Plate with halved egg on top. Garnish with chives (optional).

Afterwards, add to the resting bowl of squash and zucchini, then set aside. In a separate mixing bowl, add eggs, flour and beat well. Then add shredded cheese to mixture and fold. Pour the mixture into the sauteed vegetable, gently fold, season with salt and pepper. Grease with butter, 12" square oven-proof pan, then pour mixture and cook for 30 minutes, or until firm to touch and browned. When done, let rest for 10 minutes, before slicing. Garnish with sour cream, salsa, avocado, cilantro and fried corn tortilla chips.

Tropical Slaw INGREDIENTS 1 1 C 2 Tbsp 1 Tbsp 1/2 Tbsp 1 Tbsp

Fresh Mango, peeled and diced Cole Slaw Mix Pineapple Juice Honey Dijon Mustard Apple Cider Vinegar EVOO

PREPARATION Combine ingredents to make the tropical slaw. Place on top of tacos. [See page 53 for taco recipe.]

Southwestern Torte INGREDIENTS 1 lb 1 lb 1 lb 3 oz 3 oz 1 oz 2 oz 2 oz 1 oz 1/8 oz 1 lb 4 Ea 2 oz 1 oz 1 oz

Yellow Squash Zucchini Squash Yellow Onion, Jumbo, Sliced thin Sweet Cream Butter, Unsalted Jumbo Tomato, Diced Garlic, chopped Corn, Whole Kernel Black Bean, Unseasoned Jalapeño (seeded & sliced) Cilantro Chihuahua Cheese, Shredded Egg All Purpose Flour Salt, Table Iodized Pepper Black

PREPARATION Preheat oven to 350°F, then clean and slice squash and zucchini in the bias and set aside. Heat in a large skillet and add 1 oz butter until melted, then add squash and zucchini, and saute until soft and browned, then place in mixing bowl, and set aside. In the same heated skillet, add 1 oz butter, then add thinly sliced onions, cooked until browned, then add cooked Black Beans, corn kernels, diced roma tomatoes, chopped garlic, and jalapeño peppers. Cook for an additional 3-4 minutes.

Find all the Recipes Featured in Restaurant Inc online at:

RFSDELIVERS.COM/RESTAURANT-INC/RECIPES or scan the QR code below!

SPRING 2017 RFSDELIVERS.COM 59

Get saucy in many more ways than one.. With a mouthwatering desire for bold, cutting-edge flavors, now is the time to freshen up your menu with unique sauces and spreads, featuring vibrant, luscious Avocados From Mexico. From bright avocado aioli to a sinfully sweet avocado cream cheese, add a house-made touch to everything from sandwiches and burgers, breakfasts to late-night snacks, all while packing a fresh punch. It’s an easy way to enliven and customize your signature dishes all year long.

The saucebilities are endless. Scoop it, drizzle it, dip it, shmear it—what can’t you do with avocado-inspired sauces, spreads, chutneys, butters, and more? Yes, it’s all about the “wow” factor, but when you add Avocados From Mexico, you’re also adding: » Freshness: the ONLY avocado available 365/24/7 » Flavor: creamy, buttery, and irresistibly smooth taste » Vibrant color: add a crave-worthy appeal to any dish

» Value: take any dish to the next level of fresh and command a premium price » Versatility: sauces, spreads, or classic slices,

Avocados From Mexico bring fresh new ideas and flavors across any menu

Avocadoland: Mexico is the world’s #1 avocado producer. Here, trees naturally bloom four times a year and every season is peak season.

Saucy Inspirations Create delectable recipes with these innovative sauces to enhance your menu and enjoy.

Nashville Fried Chicken Wrap Bread-and-Butter Pickled Avocados

Mac-n-Ado

Avocado Mornay

Avocado Shakshuka Avocado Crema

Green Power Bowl Spiced Citrus Vinaifrette

Get all these recipes and more at Foodservice.AvocadosFromMexico.com

[advertorial]

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MAKING VEGETABLES THE STAR by Ari Bendersky

These restaurants focus their menus around vegetables ... and diners love it

Oftentimes when people hear "vegetarian restaurant" thoughts immediately go to a health-food focused place where you'll find a lot of tofu, alternative meats like seitan and a hipster-environment. But with the rise in interest of vegetables by American diners, that perception is changing. Fast. Many meat-centirc restaurants around the country have honed in on the trend and have added vegetable-focused dishes to their menus, but another crop of restaurants altogether have actually put vegetables front and center. Quickservice chains like Sweetgreen, Freshii and Protein Bar have sprouted across the country, but full-service independent restaurants have gotten in on the action, too. Here we explore a number of places where you can get a healthy, produce-filled meal and still leave feeling completely satisfied. Take note of these places as you look to add more vegetables stars to your menu.

GREEN ZEBRA HAROLD'S CABIN

DIRT CANDY

GREEN ZEBRA

HAROLD'S CABIN

DIRT CANDY

Where: Chicago

Where: Charleston, S.C.

Where: New York City

What it is: One of the first modern vegetable-focused restaurants in Chicago, Green Zebra has drawn people to its gorgeous, intimate dining room in the city's West Town neighborhood since 2004. Named for a variety of heirloom tomato, Green Zebra chef/owner Shawn McClain and chef de cuisine David Chapman (Sepia, Vie) — who also gained global vegetarian culinary experience working in Mumbai, India — have developed deep relationships with local farmers to create a vegetarian-focused experience that touches on all the senses.

What it is: A rustic neighborhood spot focused on serving seasonal, local fare where Chef Justin Pfau makes vegetables the star of the dish and in-house farmer Leslie Wade grows much of the produce used in the kitchen on the restaurant's rooftop.

What it is: Chef/owner Amanda Cohen opened the city's first vegetable-focused spot to great acclaim, leading to two stars from the New York Times and a spot as the first vegetarian chef on Iron Chef America. Cohen utilizes a variety of culinary influences — Mexican, Korean, Chinese — spices, textures and more to create a dining experience where meat is not missed. As she says, "Anyone can cook a burger, leave the vegetables to the professionals."

Example of dishes: Hen of The Woods Mushroom Pate with raspberry mostarda and shaved watermelon radishes Palak Paneer with Genesis Farms spinach, candied ginger, farmer's cheese, Green Acres shaved baby carrots and wholewheat chapati

Example of dishes: Mushroom Reuben with caraway pickled cabbage, black garlic, gruyere, roasted tomato aioli Forage Board: Changes depending on what's in the kitchen, but features different vegetables (tempura spring onion; marinated beet salad), herbs, edible flowers and various textures. No two boards are ever the same.

Website:

haroldscabin.com

Example of dishes: Kale matzoh ball soup with poached egg and okra Brussels sprout tacos served on a sizzling stone with lettuce wraps and other accompaniments

Website:

dirtcandynyc.com

Website:

greenzebrachicago.com SPRING 2017 RFSDELIVERS.COM 63

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VEDGE BEEFSTEAK

EMA

BOTANICA

VEDGE

Where: Chicago

Where: Los Angeles

Where: Philadelphia

What it is: Chef CJ Jacobson grew up in Southern California and finds inspiration for his CaliMediterranean mezze- (aka sharable plates) focused menu in the fresh variety of vegetables he sourced while working out west. While you'll find meat and seafood on the menu, the main focus here is seasonal vegetables with some of the best falafel and various hummus you may ever have.

What it is: Set to open this April, it's a restaurant, market and magazine focusing on "food that makes you feel good." It's not strictly vegetarian, as they'll serve meat and seafood in smaller doses and utilize spices and seasonings from around the world. The goal is to show people that vegetables can be enticing, satisfying and fulfilling.

What it is: Vedge, one of the most celebrated plant-based restaurants in America, is led by James Beard Award-nominated husband-andwife team Richard Landau and Kate Jacoby. Offering a refined dining experience, Vedge sources nearly everything locally and never uses any animal products in their dishes.

Example of dishes:

Moroccan Carrot Salad with red quinoa, dates, pistachios, kumquats, parsley and mint

Charred eggplant with house made yogurt, lemon and California arbequina olive oil Green falafel with hummus, tzatziki, Mity Vine tomatoes, red onion and house dressing

Website:

emachicago.com

64 RFSDELIVERS.COM ISSUE 2, 2017

Example of dishes:

Spiced Spaghetti Squash Pancakes

Website:

botanicarestaurant.com

Example of dishes: Ssamjang glazed tofu with edamame puree, roasted miso, yuba crackling and sea beans Portobello carpaccio with deviled turnip, caper puree and nigella grissini

Website:

vedgerestaurant.com

PUBLICAN ANKER

VITAL ROOT

PUBLICAN ANKER

BEEFSTEAK

VITAL ROOT

Where: Chicago

Where: Currently five locations in Washington D.C., Maryland and Philadelphia

Where: Denver

What it is: The latest restaurant from One Off Restaurant Group headed by executive chef Cosmo Goss, Anker is an offshoot of the more oysters- and pork-focused Publican. Goss, a native of Southern California, revamped the Publican menu when coming aboard a few years ago, adding a full vegetable section. Now at Anker, Goss' main focus is on seasonal vegetables and well-sourced fish.

Example of dishes: Grilled cucumbers with whipped ricotta and zhoug (green chili relish) Scallops with sunchokes, tangerine and Serrano chile

Website:

publicananker.com

What it is: Michelin-starred and James Beard Award-winning chef José Andrés' quick-service spots with flash-prepared, market-driven vegetables served alongside grains, fresh sauces, crunchy toppings like kimchi and sesame seeds and, if you want, added meat protein.

Example of dishes: Frida Kale bowl with rice, kale, sweet potato, black beans and spicy tomato topped with corn nuts and cranberries Beefsteak tomato burger with pickled red onion, sprouts and caper herb mayo on an olive oil brioche bun

What it is: Vital Root focuses on sustainability and sourcing locally with more than 50 percent of all ingredients on its menu sourced within Colorado. They only use organic oils and flours and unrefined sugars for its affordable, fast-casual veg-focused menu for breakfast through dinner.

Example of dishes: Banh Mi Breakfast Tacos with edamame "pate," scrambled egg, pickled vegetables, cucumber, daikon, cilantro, basil, mint, jalapeño and sriracha aioli Plantain Kebobs: cotija cheese, pepitas, pickled Fresno pepper and coconut-mint chutney

Website:

vitalrootdenver.com n

Website:

beefsteakveggies.com

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Up Springing

Make Room on the Menu for these Seasonal Stars By Mindy S Kolof

Aah ... spring, a feeling of newness and rebirth in the air as we emerge from our cozy cocoons, maybe just a bit more padded out from a long spell of comfort-packed meals. Is it time to bid farewell to the savory vegetable stews and elegant platters of roasted root veggies? Yes, and no. According to Kathy Means, vice president of Industry Relations for the Produce Manufacturing Association, while the beauty of the distribution system makes most produce available year round, there’s no need to eliminate anything, but simply change it up.

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“It’s more about how you prepare and serve it, made with a lighter hand for a different, fresher look,” says Means. That said, there are compelling reasons to focus on some stars of the season. Cost effectiveness, for one, as prices are lowest during a vegetable’s peak growing period. Also important is the opportunity to highlight your seasonal buys on the menu. In addition, the chance to ramp up the produce quotient in a one-dish meal with grains and proteins is particularly strong during the warmer months, and pares down the per plate cost.

Freshen up your menu with these prime picks Arugula The resurgence of salads is a welcome sign of spring, and the multi-talented arugula makes a peppery main attraction. Create a classic Italian salad with raw leaves tossed in olive oil, lemon juice, shaved Parmesan cheese, salt and pepper; make a sweet and savory cantaloupe, prosciutto and arugula salad or a beet and berry salad topped with blueberries and slivered almonds; go greener with the fresh crunch of peas or more colorful with red peppers and tomatoes. But you’re just getting started with this versatile leaf … it also works as a pesto base, sprinkled in pasta or atop pizza, and plays well with citrus, roasted beets, pears, pine nuts, olives and robust cheeses.

Strawberries “While you can find these all year, the appearance of local strawberries really heralds the season,” says Means. Start thinking of them for Mother’s Day shortcakes and cheesecakes, cobblers and compotes, jams and gelatos. For an al fresco delight, add strawberries to a shrimp ceviche with fresh vegetables, citrus juices and cilantro, or make strawberry spring rolls with vermicelli noodles, tofu and an almond dipping sauce. Even bolder: top frozen yogurt with a combination of fresh strawberries and a drizzle of balsamic reduction for an amazing burst of flavor.

Bell peppers For sheer color appeal, pepper your dishes with the bright reds, greens and yellows of the baby bells or their larger-sized parents. Braise up some reds, mix in julienned zucchini squash, with some chopped fresh basil for a peerless summer salad. Pickle the peppers, stuff them with goat cheese or puree them with garbanzo beans and tahini for a flavored hummus appetizer.

Broccoli Like its crunchy cousin cauliflower, broccoli can be transformed by ricing and used virtually everywhere – over salads, in sauces and sandwiches. “Try it out in a classic spring dish like pasta primavera, and see what happens!” advises Means. n

Additional sources: New Entry Sustainable Farming Project, Specialty Produce, Produce for Better Health Foundation

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NEW SAUCE in town New ¡Sabor! by Texas Pete® is the clear winner in any Mexican-style hot sauce showdown. When used on huevos rancheros, pizza, burgers, tacos, or just about anything else, perfectly seasoned ¡Sabor! takes flavor to new frontiers. Your customers will load it into their wagons and ride off happily into the sunset. Learn more about our sauces at TexasPeteFoodservice.com or call 336-661-1550. Now available in half gallon!

Vegetables Work Overtime as Creative Edible Vessels by Mary Daggett

Resourceful chefs and operators have long utilized the versatile vegetable and other plants as both menu staples and edible vessels with which to present other foods. The sushi chefs of Japan figured out that seaweed would make the perfect wrapper for their gorgeous creations. Imaginative Greeks long ago began stuffing savory fillings inside grape leaves, which they had in abundance. With the return of spring, consider whether edible vessels might add just the perfect fresh nuance to your spring and summer plate presentations. Hereâ&#x20AC;&#x2122;s how itâ&#x20AC;&#x2122;s done at several popular establishments.

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, P. F. Chang s The signature dish at this popular Chinese chain is Chicken Lettuce Wraps, in which a secret-recipe chopped chicken mixture is presented with iceberg lettuce sections, used for encasing the chicken in a hand-held edible package. Another interesting vegetable vessel on the menu here are the jicama shells, used to hold filling in a menu offering called Jicama Street Tacos. This innovative entrĂŠe is available with Lobster and Shrimp or Kung Pao Chicken tucked inside the shells, which come three to an order.

The Baked Potato Shop, Edinburgh, Scotland Baked potatoes receive marquee billing at this spud shop. Of course, potatoes are a mainstay in the British Isles, but Americans love them, too. Small, medium and large bakers are offered with trendy vegan fillings: Hummus; Gazpacho; Quinoa Salad (beetroot, celery, carrots, raisins, oil and vinegar); Curried Rice (wild rice, mango chutney, coriander, peppers); Cous Cous; Spinach Salad and more.

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VEGETABLES WORK OVERTIME AS CREATIVE EDIBLE VESSELS

, Hell s Kitchen, Minneapolis The “damn good food” at this famous and incendiary, beneath-the-street funhouse in downtown Minneapolis includes the Vegetable Frittata, whose base is a mix of sautéed fresh vegetables, the perfect carrier for organic eggs and shredded Mozzarella. The veggies change with what’s in season.

Real Food Daily, Los Angeles This organic, plant-based eatery in L.A. serves Curry Cakes, which are fritters made of cauliflower and chickpeas. The simple dish becomes downright exotic when finished with tamarind sauce, jalapeño coconut and cashew cream.

Vedge, Philadelphia Acclaimed as one of the best vegan restaurants in the nation, Vedge features Eggplant Braciole with Salsa Verde on the menu and in its “The Vedge Cookbook.” The popular dish employs thin sheets of eggplant (cut with a mandoline.)

Thought Starters for Veggie Vessels: Stuffed red, yellow and green sweet bell peppers are flavorful, colorful, retro comfort food that can easily be elevated with upscale fillings and regional specialties.

Giant Portobello mushroom caps make the perfect chalice to fill with everything from rustic sausage and herbed panko crumbs to fancy lobster risotto with asparagus tips.

Hollowed out blanched zucchini and yellow squash make excellent boats in which to serve savory salads, ancient grains, vegetable ragout, rice pilaf, etc.

Using a mandoline, cut vegetables such as zucchini or eggplant into long, thin strips that can be used as revolutionary lasagna noodles.

Using a spiralizer, create guilt-free colorful spaghetti from zucchini, yellow squash, carrots, etc. After cooking “al dente,” form the veggie strands into a nest on the plate, and top with traditional tomato or alfredo sauce, meatballs, seafood, olive oil and herbs, freshly grated Parmesan or Romano, or whatever. n

Guacamole will seem even fresher when served in its own half shell.

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Vegetable-focused chefs have started to convert even the most meat-centric eaters by Ari Bendersky

There was a time in American dining that if you didn't have red meat prominently featured as the main course on your menu, you may as well not have bothered serving dinner. Oversized T-bone steaks, burgers piled high on sesame seed buns, steak tartare front and center at the start of a meal — this was how the average American diner, well, dined and maybe they'd have some creamed spinach along side to get their recommended vegetable. As we moved into the '80s, people became more health conscious and white meat — pork, chicken, turkey — became more the norm and fish started swimming its way in front of more people, especially with the sushi boom in the '90s. Now as the country gets even more health savvy, chefs have started making vegetables the star at the center of diners' plates, but that doesn't mean everyone is ready to give up their meat. So, as a chef, how can you help convince even the most meat-centric eaters that vegetables are their friends? "You have to get people to try it," said Justin Pfau, executive chef at Harold's Cabin in Charleston, S.C. While Harold's Cabin has meat dishes like a bison burger with onion jam and flounder with lavender-roasted pears, its main focus is on presenting beautiful seasonal produce as the star. It has a farm on its roof and an in-house farmer to tend to all the herbs and vegetables they grow. Meat eaters may visit Harold's looking for a hearty, meat-focused dish, but once they experience more vegetables,

especially when presented on Pfau's forage board — the best way to describe it is like a charcuterie board, but with a focus on vegetables, fruit, herbs and edible flowers in lieu of cured meats — they quickly change their tune. "It happens with the forage board a lot with people who aren't vegetable eaters and they love it," Pfau said. "I asked a table one time if they enjoyed it and they weren't really sure what it was, but thought it was delicious. This was someone who elsewhere would have gotten a burger or fried chicken. Just give them vegetables in the first place. When we get repeat customers, they come back and want to try other things." Don't worry: Chefs don't want to take away your meat, but rather start introducing more vegetables slowly so people understand that produce doesn't need to be relegated to merely showing up as a second-thought side dish. It takes more to get creative with vegetables and to bring out their natural flavor than simply cooking a steak over coals. Chefs use a variety of cooking techniques, seasonings and spices to entice diners to try vegetables, and once they do, they're usually more interested in exploring what vegetables can offer. "The idea is if we have a couple of items that are more vegetable focused, maybe enough people will get turned on to something that's different," said Bryce Gilmore, chef/ owner of Austin restaurants Odd Duck and Barley Swine. "You have to find a balance of things that will attract the

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average consumer into your restaurant, but then open their eyes to a new way to eat." This is a perspective shared by a number of chefs across the country. Many new restaurants have emerged from the Northeast to the Southwest and the Pacific Northwest where vegetables have started taking center stage to show diners that meat isn't the only way to leave a restaurant feeling full and happy. At Los Angeles spot Botanica, which is scheduled to open this April, Emily Fiffer and Heather Sperling, two former food journalists, created a place where diners could eat more healthfully without feeling like they dropped into a "health food" restaurant.

Dan Snowden, executive chef at Chicago's Bad Hunter

"I can make someone a dish like gigante beans and greens with spiced tomato sauce and smoked labneh," Fiffer said. "It's all vegetables and legumes and it's hearty and good for you, and wildly satisfying. You feel like you're eating a really meaty, flavorpacked, richly spiced dish." Fiffer, like others who have started paying more attention to vegetables, encourages chefs not to fear experimenting with different ways of preparing vegetables. Plenty of chefs have started doing whole roasted cauliflower and cooking a variety of vegetables over open fire, which gives it a steak-like taste with the char from the flame. Others use a variety of spices and seasonings from around the world like Japan, India and the Middle East to help take the overall flavor up a notch. "The goal at the end of the day is just making delicious, craveable food," said Dan Snowden, executive chef at Chicago's Bad Hunter. "This idea of luring in meat eaters to try and change them is not a goal of ours. It's not the end game. I'm a meat eater â&#x20AC;&#x201D; I enjoy seafood and meats â&#x20AC;&#x201D; but I eat them in smaller portions. We wanted to create meat and seafood as sides. If you're dying for protein you can add it to your meal in smaller portions and feel satisfied."

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Bryce Gilmore, chef/owner of Austin restaurants Odd Duck and Barley Swine

Charleston's Harold's Cabin

While more diners have started gravitating toward eating more vegetables, many still feel like a meal isn't a meal without some sort of meat on the plate. However, there are ways to fill people up without having a hefty sleep-inducing 32-ounce ribeye as the main focus. "We have to get people to move beyond that," Snowden added. "And it's not just eating a bunch of broccoli on a plate with nothing else. It'll have grains, breads, cheese â&#x20AC;&#x201D; all of this amazing food that really does round out a meal." To get people to start eating differently starts with chefs at restaurants. Many new food trends begin with more prominent chefs and trickle down to restaurants across the country. But to start that movement, more chefs need to start cooking more vegetables. "People want to eat this way, but don't know how to," said Rich Laudau, chef/ owner of James Beard Award-nominated Vedge in Philadelphia. "We can fix that. We can show you that vegetables can give you that same satisfaction as meat. You have to rewire your brain; it's like exercise. It's not going to happen in the first month, but after that you're going to start feeling great. You'll understand there's more to life than just eating meat as the center of your plate. Put vegetables in the center and give them enough flavor from smoke, char and spice and you won't miss the meat. You'll be as satisfied by not eating meat." Another way to ease diners into eating more vegetables is to present a dish with tastes and textures as if it were a meat dish. At Charleston's Harold's Cabin, Pfau would likely never have a pastrami or corned beef sandwich on the menu, but he does have a mushroom Reuben, where he seasons fresh mushrooms with black garlic and pastrami spices and

serves that on a bun with caraway pickled cabbage, gruyere cheese and roasted tomato aioli. While it may not be an exact match for the traditional Reuben, people find it wholly satisfying. "That's a thing we do a lot here is take something traditional and familiar, and evolve it to fit this place," Pfau said. "We strike a balance between satisfying what people want and give them something new, and familiar." That all starts with you experimenting to make vegetables taste unique and as interesting as you would a new cut of beef, a game meat you've never worked with or a different type of fowl. You can take baby steps by cooking vegetables in animal fats or in a bone broth or pork stock to add a meatier texture. Lead your meat-loving guests by the hand and show them how good vegetables can be. "Create something people don't realize they're craving," Bad Hunter's Snowden said. "If they try it and enjoy it, they'll realize it's an interesting way to approach and think about food." To start, however, you just need to trust yourself and believe you can approach cooking vegetables the same as you would any other ingredient you're used to cooking. "You have to play around and experiment, and devote ample attention to vegetables," Botanica's Fiffer suggested. "Spend a day devoting as much to a vegetable as you did with venison the day before. There are chefs who are really talented with cooking vegetables, but they're not paying enough attention to them." Is it time you started paying more attention to vegetables? n

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K Life After Kale These are the vegetables trends you need to know by Ari Bendersky

Don't do what everyone else does; find something interesting.

or years people would turn up their noses at Brussels sprouts and no one had ever heard of kale. Now? You can't look at a restaurant menu nearly anywhere in the country without having both of those ubiquitous vegetables stare back at you. Diners — and thus, chefs — jumped on the kale superfood trend and prepared more roasted Brussels with bacon than you can shake a stick at. While we still love both, isn't it time to let other fabulous vegetables — and how to prepare them — shine? Chefs around the country have started gravitating toward beautiful, underused vegetables like turnips, kohlrabi, cabbages, watermelon radishes, green garlic, rutabaga, escarole, collard greens and the even more familiar cauliflower, beets and carrots, but prepared in new, inventive ways. "My big gripe is everyone does things the same way," said Rich Landau, chef/owner of the much-heralded Philadelphia vegan restaurant, Vedge. "Don't do what everyone else does; find something interesting. To get vegetables to be spectacular, you need to give them a lot of attention and that takes a lot of work."

This is why many chefs have also started using a variety of techniques to make vegetables stand out throughout the year. There are numerous ways to go beyond simply steaming or roasting vegetables to really help bring out their natural flavors and nuances. Between grilling over open fire, fermenting, pickling, preserving and using interesting new spices, the options to bring vegetables front and center are fairly endless. "You're seeing a lot of chefs experimenting with preservation and fermentation, which isn't going away," said Bryce Gilmore, chef/partner at Barley Swine and Odd Duck restaurants in Austin, Texas. "Since we source locally, if we want to use any chiles, we have to preserve them so we can use them year round. We'll ferment them when we get them so we can use them in winter. That [trend] is going to continue. It's funny because it goes full circle and these are techniques people had to use forever prior to refrigeration."

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Turn things on their side. Be creative.

Even if you've seen certain vegetables on menus for a while, there are still ways to go about preparing them to give them new life. At Chicago's Fulton Market Kitchen, chef Chris Curren revisited heirloom tomatoes recently. Yes, heirloom tomatoes have loomed large for years, but Curren returned to a classic French technique to make tomato water for a dish and it blew his diners' minds. "You can use an ingredient people know and love and do it in an interesting way people haven't seen before," Curren said. "Tomato water is a classic French fine dining thing, but it still takes people back because of how pungent and powerful it can be. That's where technique comes in." CJ Jacobson, who gained national fame appearing on Top Chef, teamed up with Lettuce Entertain You Enterprises to open the vegetable-focused Ema in Chicago in 2016. He suggests taking familiar vegetables like cucumbers or radishes and finding different ways to prepare them. He sees more chefs doing this to get diners excited about vegetables. "You need to play around with your vegetable dishes more to show their beauty," Jacobson said. "Take something you're used to seeing on salads and flip things. If you cook a cucumber or radish, they become juicy like a turnip. If you shave a turnip raw, it's delicious and crunchy. Roasted cucumbers taste like squash. Turn things on their side. Be creative." Last, the biggest trend more diners are seeking with vegetables is, well, seeing more vegetables move front and center. Sure, people still want meat, but we're also seeing a lot of people going out to get their veggie fix. "Vegetables are slowly becoming more prominent," said Emily Fiffer, who along with Heather Sperling will open the vegetable-focused restaurant Botanica in Los Angeles' Silver Lake neighborhood this April. "I think chefs and restaurants are afraid to go all the way because of alienating people. If you start to view something as having the potential to be a main course, I think that's how things will start changing." And it all starts with a trend. n

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For more information on CULINARY SECRETS Salad Toppings, please contact your Reinhart Sales Consultant.

e h t s â&#x20AC;&#x2122; e r e h W ? f e Be

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By Ari Bendersky

The time is now to use an array of produce to create veggie burgers that

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WOW!

o matter if you use frozen or make your own patty, having a veggie burger on your menu has become somewhat of a requirement if you offer any other kind of beef burger. More and more diners have started moving toward plant-based diets — or, at least, trying to cut back on their meat intake. And a veggie burger is an easy way to make people happy. That said, not all veggie burgers are created equal. It wasn’t that long ago that pre-made, frozen patties were limp, lacked flavor and, honestly, somewhat resembled a beige hockey puck. Not to mention there wasn’t much innovation behind the ingredients. In the last few years, however, brands like MorningStar Farms, Gardenburger, Boca, Amy’s, Hilary’s Eat Well and Dr. Praeger’s, among others, have really stepped up their game. You can now find well-made frozen veggie burgers made with kale, quinoa, crimini mushrooms, millet, coconut oil, arugula, collard greens and apple cider vinegar that you can then also spruce up with other fresh toppings and delicious buns made from whole grains — healthier options diners are looking for. “Now more than ever, consumers are taking a holistic approach to food that they eat,” said Peter Nelson, key account executive at Kellogg Company, which owns MorningStar Farms. “Consumers are not only seeking healthier items, but vegetarian specific. They also want environmentally responsible options, as sustainably sourced food is more important than ever.” When it comes to a scratch-made veggie burger, there’s a lot of trial and error that goes into making a great one; you’ll no doubt come up with some not-so-great combinations of ingredients in your quest. But once you nail that delicious blend that forms a patty that can stand up to the consistency of a meat-protein-based burger, diners looking for that alternative will thank you. At Chicago’s Bad Hunter, chef Dan Snowden experimented with more than 20 different recipes before settling on one that made him happy enough to call it the Bad Hunter. At one point he tried making a chickpea-based patty, but found the taste too vegetal and green, and thus felt like it was distracting. Ultimately, the combination that worked best uses black turtle beans cooked

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down in water with onion, fennel and other aromatics until it’s all tender. The beans then roast in the oven before adding shiitake mushrooms, onion and garlic that’s all covered in a chickpea miso to roast further. Shaved beets get added before all the ingredients are bound together with egg white powder and the naturally occurring vegetarian enzyme transglutaminase (a.k.a. “meat glue”), grilled, topped with cheddar cheese from Hook’s Cheese Company in Wisconsin and a housemade tomato jam, and served on brioche with a side of either fries or carrot-kohlrabi slaw. “What I liked most was using really simple flavors that didn’t taste so out there and over the top,” Snowden said. “I wanted to emphasize umami and savoriness. Most veggie burgers are one big dense patty that can be a little challenging. One of my favorite styles of burger is a smash burger, which we re-created for this. It creates a caramelization and crust to give it the texture of a real smash burger. All those flavors together are reminiscent of an old-school diner burger.” You can keep things even easier by using fewer yet still highquality ingredients. At the green-certified Greenhouse Tavern in Cleveland, James Beard Award-winning chef Jonathon Sawyer created a fairly simple veggie burger with better ingredients and never used any chemicals or fillers. The result is a burger made with cannellini beans and long grain brown rice that Sawyer tops with aged cheddar, tomatoes and housemade pickles.

You can get creative and stack meaty grilled portobellos with different ingredients like grilled peaches, guacamole or goat cheese. “After eating the same veggie burger over and over at a restaurant in Columbus that was heralded as the best, I wanted to mess around and see how we could make it better,” Sawyer said. “We started making it with cold-pressed veggie peeling (pulp), messed around with the pulp and about seven different combinations of rice and beans, finally coming to our current recipe. The beans make for a ‘meatier’ body, while the rice lends texture, and sugars and starch that release from the rice to aid in binding.” While binding is a tricky part to a great veggie burger, don’t think yours needs to resemble a traditional patty either. You can get creative and stack meaty grilled portobellos with different ingredients like grilled peaches, guacamole or goat cheese; or use grilled eggplant and layer that with hummus or pesto; play around with different grains like freekeh and couscous; or even make a falafel burger you can top with tzatziki, red onion and diced cucumber for a Mediterraneanstyle flair. You can also let local produce and extra ingredients you already have in the kitchen for other dishes inspired you. At his two Tallahassee, Fla., restaurants Backwoods Bistro and Backwoods Crossing, chef/owner Jesse Rice did just that — conceptualizing a couple of veggie burgers. He used local Southern corn with black beans and hemp seed for the patty at Bistro and smothered hummus on a sourdough bun. At Crossing, he opted for quinoa and sweet potato for the patty that’s topped with avocado, roasted red peppers and arugula. “We had sweet potato mash as a side dish and I wanted to minimize waste.” So not only can you get creative with your veggie burgers, you can also add sustainability to your checklist. It’s a win-win. n

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A CHEAT SHEET TO LEARNING ABOUT SPICES by Audarshia Townsend

RICHARD SANDOVAL CHEF/RESTAURATEUR SAVAAN & SAVAAN EST. SOON, BAPTISTE & BOTTLE

It’s safe to say star chef/restaurateur Richard Sandoval is fluent in cuisine beyond his native homeland of Mexico City. His first restaurants, Savann and Savann Est. Soon in New York, explored contemporary French fare. He also boasts dozens of eateries spanning the globe specializing in Pan-Latin and Latin-Asian eats. Most recently in Chicago, he opened Baptiste & Bottle, a stunning contemporary American concept in the luxurious new Conrad Chicago hotel. And while each restaurant is remarkably different, one strong element ties them together: spices. Sandoval says that the average culinary artist knows spices are the foundation of dishes, and with “globalization and internet, we have access to many more spices from around the world, as well as quick access to learn about them and how to use them.”

Star anise is also a favorite for Rohini Dey, the proprietor/culinary director at Vermilion, which showcases two locations in Chicago and New York. The concept merges contemporary Indian and Latin American cuisines, which calls for an eclectic spice cabinet. “Where do I begin?” says Dey about her vast spice collection. “I love to use mustard seeds, asafetida (an Indian truffle equivalent), panchporan (a Bengali five-spice whole blend), curry leaves, whole red chili, black cardamom, clove and fenugreek.

ROHINI DEY PROPIETOR/CULINARY DIRECTOR AT VERMILLION

“At Vermilion, we use spices differently across a range of our cocktails, appetizers, entrees and desserts. How you manipulate them—roast, sauce, crush, paste, dry, whole—morphs each spice, and it's a skill that comes with experience and experimenting.”

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With so many spices out there, however, all that research may get overwhelming. He narrows them down to the basics: Pepper, ginger, oregano, chili powder, cinnamon and coriander seeds get more play due to their versatility, says Sandoval. Sandoval also acknowledges that for his dishes there are some big star spices that aren’t always common to the typical restaurant, namely annatto seeds, Mexican oregano and paprika. “I feel these spices add depth to any dish and they also create what I call the ‘rollercoaster effect’ in your palate, challenging you to think about what you are eating while transporting you to another country or place,” he describes. He’d love to see paprika get more visibility because it adds a “sweetness and smokiness to a dish that is unparalleled by any other spice.” He’s also a big fan of star anise, a crisp and refreshing spice that adds “surprising nuances to the flavor profile.”

She advises chefs to be fearless when it comes to spices and to seek out items unknown to them. That’ll take conventional dishes to the next level, she adds. For example, she says, “I love the way (exotic) spices transform Western dishes.” She’ll add fenugreek in the classic Brazilian seafood stew feijoada; black cardamom cumin rub on steaks; a chutney as seasoning for sandwiches or burgers; and star anise, clove or cardamom in tres leches, flan or pies. “Given how diners are starting to embrace global palates and crave newness,” she continues, “I think it’s high time we dispel the stereotypes and myths around spices and embrace a sensual world of flavors.” When in doubt, refer back to your basic spices but don’t forget – be fearless in the kitchen! n SPRING 2017 RFSDELIVERS.COM 83

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Simple Tips for Growing and Using Herbs in the Kitchen by Audarshia Townsend

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Like most contemporary American restaurants eager to earn a loyal following, Eden showcases bursts of color on every plate it sends out of the kitchen. It begins with something as simple as lightly fried Brussels sprouts enhanced by braised duck and freshly picked basil. Then they’ll follow up with something as spectacular as Portuguese spice chicken that’s dripping with citrus-thyme chicken jus.

But Devon Quinn, who serves as executive chef and partner at the Chicago restaurant with wife Jodi Fyfe, will tell you that every ingredient is strategic and purposeful. What’s most purposeful for him are the ingredients he grows at Eden’s on-site, 1,800-square-foot greenhouse, including herbs. He credits his love for science and nature, plus a B.S degree in biology from Michigan’s Hope College. “I grow things that one wouldn’t find on another plate in Chicago, that are unique, but also lend well to what we are trying to achieve,” explains Quinn. “We use a lot of herbs in our food, as they help create layers of flavors, and make the food we cook more interesting. We use herbs at all stages of their lives, from very small, delicate micros to fragrant, mature plants. My favorites are the intense blossoms.” Some of the most intriguing herbs in Eden’s garden include nasturtium, nepitella, purple basil, wood sorrel, anise hyssop, dragon balm, lemon balm, bee balm, Genovese basil and chocolate mint. Quinn says he uses them in multiple ways, from garnishes and marinades to sauces such as Spanish salsa verde, pesto and chimichurri.

For the award-winning mixologist Lynn House, using herbs she grows at home in market-fresh cocktails is what sets her apart from many of her colleagues. The self-described green thumb, who is national brand educator for Heaven Hill Brands, grows basil, mint, rosemary and pineapple sage, among other herbs, in her backyard.

Lynn House, Mixologist

Eden, Chicago IL

He encourages novices interested in growing herbs the following tips:

1. Buy seeds from reputable sources (Baker Creek Heirloom Seeds, High Mowing Organic Seeds)

2. Invest in good quality organic potting soil and

fertilizer. “We use a blend of liquid seaweed and liquid fish as fertilizer. It is an organic way to get the strongest, most vibrant plants.”

3. Tend to them regularly. “Herbs love haircuts,” he

advises. “Trim them regularly to promote new growth and prevent rotting.”

House offers key advice on using herbs for bartenders:

1. When your herbs are cut, make sure the leaves stay dry because when they get wet they will spoil if not used immediately.

2. How do you properly muddle? For example, the mint

leaf has a shiny side and a dull side. The shiny side is where the oils are, and where the flavor is. Keep the shiny side up so that you’re allowing the muddler to interact with the leaves and directly release those oils. I recommend doing five crushes and that will release enough aromatics.

3. You also want to remove the stem when muddling

because it will release lignans, and you’ll get a woody flavor in your cocktail. You don’t want that. n

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Can Add Depth to Almost Any

Dish Including fruit to a savory dish can add sweetness and more by Ari Bendersky

If the thought of adding fruit to a savory recipe on your menu makes you scratch your head, perhaps it's time to start thinking differently. Why? Because fruit, although sweet, can add so many layers to a dish and help not only bring out unexpected flavors, but can help cut through the heaviness of certain dishes, especially those with more fat or oils from meat, seafood or butter to help achieve proper balance.

Balance Fruit with Salt & Acidity "The key to using fruit with savory dishes is to balance the fruit with salt and acidity," said Jamie Lynch, executive chef and partner at 5Church in Charlotte, N.C., which also has locations in Atlanta and Charleston, S.C. "Anything can be used if paired and adjusted appropriately through seasoning. Fruits provide natural sweetness, acidity, and tartness in balancing savory components." Lynch said watermelon works well with anything salty, like feta cheese. That combination, along with cucumbers, fresh mint (or basil), olive oil, salt, pepper and fresh lime juice makes a deliciously refreshing summer salad. He also said pairing scallops with blood orange works well, as does tuna and pineapple, which due to high acidity balances the oiliness of the fish.

Add Savoriness

Explore Pickling

Look at Fruit Differently

But fruit in a dish doesn't actually have to lend sweetness. You can add savoriness to the fruit through a variety of techniques ranging from fermentation to grilling.

Another technique that has gained favor among chefs over the last few years is pickling. Not only does it add a different flavor profile, it also lets you use spring and summer produce in fall and winter when they're not readily available locally.

In general, start thinking of fruit just as you would a vegetable. By broadening the way you look at that segment of food, you'll quickly open up the possibilities of what you can do with it.

"You have to play around with different techniques to see what flavors you can get from your produce," said Bryce Gilmore, chef/ owner of Odd Duck and Barley Swine restaurants in Austin, Texas. "We can do salted strawberries that are slightly fermented to give a salty broth like soy sauce. Gamey meats go well with fruit and they don't have to be sweet. They can be sweet-sour, grilled, salted. We grill peaches, figs, citrus and apples, which is one of our favorites."

"When you pickle, you're getting acidity and sweetness, but you're already melding savory and sweet together from the pickling process," said Chris Curren, executive chef at Chicago's Fulton Market Kitchen. "We do a pickled pear on a sweetbread dish. It's a sweet fruit with texture, but we do a quick pickle to it that pulls down on the sweet and adds acid to give a more interesting flavor profile all around."

"If you just take away the labels of fruit or vegetable and see them as ingredients, you can see them anyway you wish," said Justin Pfau, executive chef at Harold's Cabin in Charleston, S.C. "Fruit adds lighter texture, boosts nutrition and make a dish more interesting. We eat with our minds as much as we do with our faces." And why wouldn't you want to think about how great something tastes? n

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POTATO LIGHTâ&#x20AC;¦ SUMMER-IZE YOUR MENU WITH THESE SUPER SPUD RECIPES

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We checked in with chefs who are passionate about the indispensable menu mainstay – the practically perfect potato. The bighearted spud gives you a full access pass year-round, with every variety ready to jump in and make a smashing side, an appealing appetizer, a fully satisfying entrée, even a sweetly starchy dessert. While it’s true that potatoes went through a rough patch a few years back when “glycemic load was on everyone’s lips, they weathered the storm and are back in force,” assures Bill Briwa, chef-instructor at the Culinary Institute of America and unabashed potato booster. “Potatoes brings so much diversity to the menu, by turns, crispy, crunchy, unctuous, creamy. The variety is exciting to chefs.” “I think of potatoes as a blank canvas,” says Chef Richard Landau, co-owner of Vedge, a vegetarian restaurant that’s been racking up the meat-free honors since its 2011 opening. Potatoes, he says, has always been his go-to food. “No matter what you do with them, potatoes are going to make people happy.” In spring and summer, he moves to the low-starch potatoes like reds, that “don’t weigh you down” and uses them in an Italian style red potato salad with vinegar, oil and lemon juice. Also on the warmer weather menu: small varieties like fingerlings, petites and yellow, perfect for finger foods. Use the grill to make specialties like campfire potatoes. “Blanch or roast before you put them on the grill and then finish with barbecue sauce; they pick up so much incredible flavor from the grill,” says Landau. Briwa artfully and authentically incorporates global flavors into a growing variety of accessible recipes. He’s pickling small new potatoes Mexican-style, with chipotle peppers and spices; serving al fresco dishes of Spanish tortillas or Italian frittatas made with onion-laced potatoes; stuffing potato filling in dough and frying for the Caribbean treat known as aloo roti; and making potato tamales with cornflavored mashed potatoes instead of masa, filling with mushrooms or crabmeat and steaming in a corn husk for a fun presentation. As a side or on a course all its own, Rosti, the Swiss version of home fries, is gaining traction, he says. But one of his alltime top tuber picks is the ‘reupholstered potato’ he dined on at Hubert Keller’s famed (and closed but not forgotten) Fleur de Lys restaurant – an elegant brunch dish made from a hollowed out, crisply baked potato shell filled with a warm potato salad, scrambled eggs and smoked salmon.

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Daniel Cofrades, chef/owner of two breakfastlunch Early Bird restaurants, adored by locavores in the Denver area, calls potatoes “the bridge that makes a meal great … without them the protein and vegetables are like strangers on a plate.” His signature side is quartered and fried potatoes dusted with spices, served with the restaurant’s breakfastall-day egg dishes year round. All agree, potatoes are the workhorses of the restaurant menu, but they deserve outside-the-box thinking. “Rewire your head around this – why is it automatically French fries or mashed potatoes? Take things that are already there and reconstruct,” advises Landau.

‘Tater Time Our chefs put it all on the table for Restaurant Inc readers with a small bushel of suggestions for putting potatoes on the menu.

Salads with a difference. Potato Causa is going to be one of the next big things in food, predicts Richard Landau. The cold potato salad is a Peruvian-inspired dish, with purple and gold varieties, and “the most incredible flavors.” A great summertime dish, you can put almost anything on top of it – grilled squash, avocados, tuna, chicken salad.

Peruvian Purple Causa Aji Amarillo Mash • 5 lbs • 1 Tbsp • 1 tsp • 1 tsp • 3 Tbsp • 2 Tbsp • ¼ C

Peruvian purple potatoes, peeled and boiled nutritional yeast salt pepper vegan butter aji Amarillo paste sunflower oil

Directions Drain boiled potatoes and return to pot with ¼ cup reserved boiling water. Mash down with potato masher. In batches, blend in food processor until smooth and airy. Do not over process! It will become gummy.

le, Versati d light an lively! Bill Briwa offers a new flavor profile with his Asian Potato Salad, featuring a blend of miso and soy sauce that lets the potatoes “absorb the flavors of Asia.” Complete the story with a black sesame garnish, crunchy wasabi peas and togarashi (red chili peppers), which bring the heat.

Potato Scallops Served with Tomato Caper Sauce • 4 Medium Roasted Red Potatoes, stamped out with a ring mold, tops and bottoms trimmed to resemble scallops • 2 Tbsp olive oil for sautéing • 1 red onion, silvered or finely chopped • 2 Tbsp capers, drained • 2 garlic cloves, crushed or chopped • ¼ C. dry white wine • ½ C. vegetable brother • TT Salt and pepper • ½ C. fresh basil • 1 C. plum tomatoes, diced • 1 Tbsp extra virgin olive oil • 1 tbs Montreal steak spice Directions Heat the olive oil in a skillet until it starts to ripple (almost smoking). Add the onion, capers, and garlic. Brown for about 3 minutes until the onions become translucent. Don’t let the garlic scorch. Add the white wine and let it reduce to almost nothing. Add the vegetable broth and let it reduce by one-third. Then, add the salt, pepper, basil, tomatoes, and extra virgin olive oil. Simmer for 1 to 2 minutes. Dust the tops and bottom of the roasted potatoes with the Montreal steak spice. Sear the potatoes in a hot pan with a little neutral oil until golden brown. Spoon the tomato caper sauce over the seared potatoes and garnish with fresh herbs. Variations: Add olives for another dimension of flavor. Or, add some chopped pine nuts to give the dish more of a pesto feel.

www.potatogoodness.com/recipes/asianpotato-salad/?_sf_s=asian+potato+salad

Confit Potato Salad is irresistible served chilled on a summer’s day, says Daniel Cofrades, who serves it up at his Early Bird restaurants. • • • • • • • • • • • • • • • • •

4 4 4 4 4 4 2 4 1 2 oz 1 2 oz 1 1 1 1

small Yukon gold baby sweet potatoes red potatoes purple fingerling potatoes radish baby carrots celery sticks roasted tomatoes sweet onion rockette arugula escarole lettuce head crispy bacon (cooked) English cucumber Olive oil Lemon garlic bulb thyme sprig

Directions Confit the potatoes by cooking them in olive oil at 180°F for 40 minutes until potatoes are soft and cooked through. Salt & pepper potatoes, and cut in halves, mix in a bowl. Place the lettuce, arugula, roasted tomatoes, sliced radishes, carrots, shave the celery, shave the cucumbers and mix all other components, topped with the crispy bacon. Add a bit of cold confit oil and fresh lemon juice, and place on top and around the lettuces. Served chilled. n

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FEELING THE PRESSURE

FOR FRESHER? Chilled or Canned, Veggies Still Deliver the Goods By Mindy Kolof In an era when farm to table reigns, and the pedigree of every leaf of lettuce and crown of broccoli on the menu is avidly scrutinized, is there still a seat at the chef’s table for vegetables that arrive in hermetically sealed steel cans or quick-frozen in poly pouches? Unequivocally, the answer is yes, and for reasons you may not expect. When even renowned chefs like Rick Bayless have touted their use of frozen produce, it’s time to reconsider these unfairly sidelined players. When he first started freezing produce in 1996, he kept it very much on the down low, recognizing the challenge of going up against the ‘fresh is better’ mantra. But by 2015, he was happily telling the New York Times, “That time has passed. Now I’m shouting from the rooftops.” Here’s why you may want to make some noise too, and clear space on your freezer and pantry shelves for products that began as a breakthrough foodservice innovation … and decades later, may just be about to retake their crown.

VERSATILITY AND TASTE. “There is no limit to the variety of recipes that utilize cut vegetables,” says Kimberely Challoner at Seneca Foods, the country’s leading provider of packaged fruits and vegetables, sourced from more than 2,000 U.S. farms. With no additives used and low-sodium versions available, chefs can confidently sub in virtually any frozen or canned vegetable for fresh. As for taste, Challoner recommends the canned super sweet corn: “An excellent product year round; in fact, my family won’t even eat the fresh kind!” SAFETY. Both methods – canning and freezing – adhere to multiple safety measures every bit as rigorous as for fresh produce during fruit and vegetable processing. For instance, at Seneca, heat processing and hermetic sealing kill bacteria and prevent microorganisms from spoiling the fruits and vegetables; a Hazard Analysis and Critical Control Point process ensures the canning process is monitored at all stages. Microbiological tests are conducted for all frozen products. All are done swiftly to optimize freshness: once the product is harvested, it’s brought into the facility and placed in either the canning line or freezing line within hours of coming in from the field. LONG SHELF LIFE. Food waste in the U.S. amounts to 30 to 40 percent of the food supply – an astounding 133 billion pounds of food from stores, restaurants and homes in 2010, according to the USDA. Decreasing food spoilage through strategic use of frozen and canned vegetables can prove of enormous value in minimizing environmental impact, and in helping a restaurant’s bottom line. CONVENIENCE. Labor savings are built in, with vegetables already washed, chopped, and consistently sized. NUTRITIONAL VALUE. Surprisingly, frozen and canned vegetables are not only nutritionally comparable to fresh, but in some cases, superior. Unlike fresh produce, which loses nutritional value day by day, frozen vegetable are harvested at the peak of freshness, and keep a nutritional edge as a result. According to a well-reported study from the University of California-Davis, which evaluated the nutrient content of eight commonly purchased frozen and fresh fruits and vegetables, freezing had a positive effect on the vitamin E content, and on minerals, fiber and health-promoting plant compounds. Canned foods also stand up to fresh, often with higher levels of nutritional content due to the heating process. Reach for canned tomatoes (more lycopene than fresh), corn (more absorption of the antioxidant lutein), pumpkin (over 600% of Recommended Daily Intake of Vitamin A versus 143% for fresh); and blueberries (larger amounts of the antioxidant anthocyanins).

FROZEN IN TIME: A BRIEF HISTORY OF FREEZING AND CANNING Late 18th century. Frenchman Nicholas Appert conceives the idea of preserving food in bottles, like wine, and develops an airtight container. 1812-13. Englishman Peter Durand invents a method of sealing food into unbreakable tin containers. Fellow countryman Thomas Kensett emigrates to NY and establishes the first American canning facility. 1862. Louis Pasteur discovers and then demonstrates that the growth of microorganisms is the cause of food spoilage, explaining canning’s effectiveness. 1912. Clarence Birdseye, a young engineer, sees Eskimos use ice, wind and temperature to freeze just-caught fish. Intrigued, he envisions a way to apply the process to vegetables. 1926. Birdseye unveils the “Quick Freeze Machine” for flash freezing. 1930. Birdseye introduces a line of frozen foods to the public. The public, however, is not impressed, and sales of frozen foods languish over the next decade. 1940s. As a result of strict controls on canning materials during WWII, frozen foods come to the forefront. Frozen concentrated orange juice becomes the first volume item for the frozen food industry. Birdseye's company starts national distribution by leasing refrigerated boxcars to transport frozen foods. 1950s. The TV Dinner, a complete meal in frozen form, debuts on snack tables across the U.S. 1970s. The microwave oven debuts and leads to explosive sales for frozen foods. 1990s. The era of healthy eating leads to more choices in frozen foods - lite, low-fat, low-salt and low cholesterol. 1997 and later. A University of Illinois study shows the canning process may enhance the nutrient profile of certain foods. n Sources: National Frozen & Refrigerated Foods Association, Canned Food Alliance

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By Audarshia Townsend

hough her reign behind the bar as head mixologist at multiple James Beard awardee Blackbird ended more than four years ago in Chicago, Lynn House loves to reminisce about the good old days. Most fondly, she remembers how her colleagues reacted whenever she used unconventional ingredients in her cocktails.

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“Once, I had a rhubarb-infused pisco cocktail on the menu,” House recalls. “We’re talking almost 10 years ago. At that moment, no other bar in Chicago featured rhubarb on their menus, so I got a lot of flak for having rhubarb in a cocktail. “People in the trade were like ‘What are you doing?’ And I responded, ‘I love rhubarb and I think it’s good in this cocktail.’ It got picked up by Time Out, and eventually became a topselling cocktail for us.” In her current role as national brand educator for Heaven Hill Brands—the nation’s largest independent, familyowned-and-operated spirits producer— she stresses to bartenders that they should do what feels right for them. “You shouldn’t feel scared to introduce people to new things. Nothing is off limits if your drink doesn’t suck,” she continues, adding that through the years she’s used house-made sweet

but they are using fresh produce as opposed to using (chemically induced products).” Elmer Dulla believes the grass-toglass trend keeps him on his toes. He’s fortunate to have a variety of produce at his disposal at Salare, the Seattle-based restaurant where he serves as bar manager. The restaurant also partners with Willowood Farm of Ebey’s Prairie, a historic property that’s several miles away in Coupeville, Wash. “It will challenge you when you have new ingredients,” he says, adding that the trend is an entirely new way of communicating with customers. “It’s an interesting talking point and being the actual maker of something and letting them know and educating them builds excitement.” Dulla, in fact, talks about more than just the process it took to make his market-fresh cocktails. He’s literally

managing partner Lucinda Sterling, who stays on top of market-fresh trends by referring to chefs in the know as well as attending seminars and reading books by food-focused experts. There’s only so much she can do at a bar that’s in the heart of Manhattan, but she does her part by seeking out top purveyors and visiting local farmers’ markets often. And while she believes

“You shouldn’t feel scared to introduce people to new things. Nothing is off limits if your drink doesn’t suck.” pea syrup, huckleberries and thyme as cocktail ingredients. This was long before what’s now being labeled the “grass-to-glass” movement— the bartenders’ version of the “farm-to-table” trend. House maintains that grass-to-glass, or market-fresh, cocktails are not a passing fad. The endless possibilities have the potential to increase revenue at restaurants and bars that could really use a boost. “I see this trend in places you wouldn’t think it would be,” she continues. “I see Ohio paying attention to it. Iowa bartenders paying attention to it. Michigan, pretty much where you wouldn’t expect cocktail culture. You’ve even got big places like Marriott Hotels or the Cheesecake Factory looking at fresh programs. Perhaps they won’t work specifically with local farmers,

gotten his hands dirty with Salare’s culinary and bar teams, who once took a day trip to Willowood to work on the farm. By the end of the day, he says, they truly appreciated the work farmers put into growing great produce. “You get the connection with Mother Earth,” he describes. “You build this appreciation for something and see the aspects of where it came from, what work went into it. Anything growing takes time. It’s truly a blessing.” For that reason, he feels that it’s very important for chefs and bartenders to collaborate with farmers. “You’re their marketing team,” he stresses. “This is especially true for a lot of small farmers.” Freshness is part of the mantra at Middle Branch, a sleek, two-level lounge in the Murray Hill section of New York. That’s according to

grass-to-glass trends are sustainable, there’s a lot more to making a great cocktail beyond the produce. “From the making of the ice to juicing fresh citrus every day, we believe that every component of a cocktail depends on the ingredients, as well as the meticulous manner of its preparation,” Sterling stresses. In the end, Heaven Hill’s Lynn House sees a great future for the grassto-glass movement. “(It) brings excitement into the field and it brings new (customers). It does help increase sales,” House insists. “I had customers who would come in and literally drink every new cocktail on my menu at Blackbird. They knew to come in every three months because I would change the menu. … If your restaurant is doing (farm to table) with food, then you should be doing it with your cocktail program.” n

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Spring Freshness

BRING TO EVERY SIP

BY ARI BENDERSKY

Throughout winter in most parts of the country, we want to do everything to stay warm and that includes eating comfort food and enjoying robust cocktails crafted with darker spirits like bourbon or aged rum, hearty spices like allspice and winter citrus. But come spring, it's time to lighten things up. By using lighter spirits like gin, vodka and agave (i.e., tequila and

cherry b gin & ton ark ic

mezcal) with fresh spring produce, your cocktail list can start thawing out and shedding layers just like your customers. We tapped a handful of restaurants around the country to see what they have mixing up on their spring cocktail lists to help provide you a little inspiration to bring a bit of the garden to your glasses.

RESTAURANT: Coquine, Portland, Ore. DRINK: Cherry Bark Gin and Tonic INGREDIENTS:

CREATOR: General manager and co-owner Ksandek Podbielski

• 2 oz Mar tin Miller Gin • 2 oz House Cherry Bark Tonic (recipe below) • 1/2 oz lime juice • 1/2 oz Cherry Blossom syrup (recipe below) Cherry Bark Tonic: • zest: 4 lemons, 1 lime, 4 oranges (juice reserved) • 1 Tablespoon Citric Acid • 102 grams chinchona bark (or 25g chinchona bark powder) • 102 grams cherry bark • 5 grams whole long pepper • 6 grams Whole black pepper corn s • 6 whole star anise • 1/2 teaspoons ground allspice • 2 teaspoons sea salt Combine all dry ingredients in a stain less stock pot, cover with 4 quarts of cool water. Bring to a boil over medium heat, turn off heat and let cool to room temperature. Add reserved citrus juice. Strain through fine mesh sieve and again thou gh a coffee filter. Tonic will be cloudy. Carbonate as needed in an ISI canister and keep cold.

Cherry Blossom Syrup: • 500 grams organic sugar • 500 grams water • 2 quarts fresh cherry blossoms (still opening to not quite fully opened is best, from fruit bearing trees is preferable, but ornamen tal is okay too) • 125 oz fresh squeezed lemon juice (helps set color and keeps flavors from turning muddy) Dissolve sugar in boiling water, allow to cool to warm. While still quite warm to the touch immerse cherry blossoms in syrup, add lemon juice, and let steep until syrup is flavorful but not over extracted, roughly 1.5 hours. Too shor t and syrup will lack flavor, too long and syrup will finish bitter, vegetal and woody. The ideal note is a little floral, surprisingly almondy, and a bit fruity.

INSTRUCTIONS:

Serve tall over ice, garnish with lime and a small budding cherry branch

BACK STORY: "It's crisp and refreshing like a good gin and tonic should be, but the subt ly almond-like and floral aromatics and flavors from cherryblo ssoms make it a little softer and a little warmer for these still rainy days and chilly nights of spring." – Ksandek Podbielski

d Duck, Austin, Texas RESTAURANT: Od

stardust

DRINK: Stardust son James nager and partner Ja ma l ra ne Ge CREATOR:

INGREDIENTS:

ur y Duck • 1.5 oz Ayelsb Vodka Shrub • Strawberr y n • .75 oz Gree Char treuse • .5 oz Lemon salt brine • 2-3 drops of

INSTRUCTIONS:

b: Strawberry Shru awberries as on arter as many str • De-cap and qu re in a large, clear awberries and sto ix hand. Weigh str nic sugar and m ual weight in orga ter Af . ily cambro. Add eq da twice r 48 hours, stirring ar eg vin well. Macerate fo e gn champa e same weight in en 48 hours, add th th s ur r 24 ho Stir and let sit fo . as organic sugar. n days minimum ve se r fo e in fridg refrigerate. Let sit d to cocktail. rain into Once strained, ad ice and shake. St nts in shaker over on peel. lem ed Combine ingredie m rnish with a fla Ga . ice sh fre er a rocks glass ov

ke enough shrub, you can g in the spring but if you ma azin am are ich wh es, erri de with strawb h all the fresh ingredients BACK STORY: the seasons. This one is ma ing and spring in a cup. Wit ugh esh thro refr ts g, ien kin red drin ing y ve eas ser is ubs to pre sing. The cocktail "We really like to use shr to David Bowie and his pas name comes as a tribute The nd. rou r yea il kta es coc make this with them all." – Jason Jam ktail will pair beautifully around the kitchen, this coc

the high cocktail tea

RESTAURANT: Slightly North of Broad (SNOB), Charleston, S.C.

DRINK: The High Tea Cocktail

CREATOR: Bartender Ashley Perry-Platine INGREDIENTS: • 2 medium strawberries • 1.5 oz of tea-infused sweet vermouth • 1 oz. of Cruzan silver rum • 2 dashes rhubarb bitters • soda water to finish • fresh basil leaf to garnish

INSTRUCTIONS:

• Steep 3 Charles ton Tea Plan tation Earl Grey tea bags (or favorite Earl Gray tea) in 10 ounces of sweet vermouth at room temp for 30 minutes. Remove bags and discard. • In shaker tin, muddle 2 med ium strawberries in 1.5 oz. of tea-infused sweet vermouth. • Add 1 oz. of Cruzan silver rum , ice and shake. • Strain into a Collins glass ove r fresh ice. • Add 2 dashes of rhubarb bitte rs and top with soda water. • Garnish with a fresh basil leaf .

BACK STORY: "I wanted to do a cocktail with a tea infusion, which are very popular in spring and summer. Strawberries were in season and I had just gone strawberry picking with the strawberries at Ambrose Farms. We though and fell in love t the rum and the strawberries were a no-brainer but wante d to add something that had a nice aroma that would of sweet and bitter at the same time, so we decide add a touch d to infuse Earl Grey tea and sweet vermouth. Then, we thought of strawberry rhubarb and thought rhubar nice dimension to the cocktail.” – Ashley Perry-Platine b bitters would add a

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B E V E R A G E Goodkind, Milwau T: N A UR A ST RE

kee, Wis.

al Leap

DRINK: Vern sev -owner Katie Ro CREATOR: Co INSTRUCTIONS:

Vernal Leap INGREDIENTS:

kes sed Great La eet pea -infu e) ad -m • 1.5 oz sw se (hou ehors t Gin Dis tillery R outh ancino verm • .75 oz M m Agricole u h R Favorite • .5 oz La ouse -made) us cordial (h • .5 oz citr juice esh lemon • .25 oz fr ice ju esh lime • .25 oz fr cture (house ti e ntaloup n • .25 oz ca made) saline • 2 drops

ients into e all ingred • Combin a shaker rain into d double st • Shake an upe glass a chilled co ked fresh with a smac • Garnish spritz ith atomizer mint leaf w re e leaf tinctu of kaff ir lim . e) (house -mad

with the kitchen works very closely r ba e Th e. tur fea re a prominent d some gin over coarsely and poure glish sweet peas we m En the ere d wh pe h op dis ch p d Y: an d a scallo the taste and aside for me BACK STOR ason, the kitchen ha er day to really get had them set them mmer of this past se I let it sit for anoth being composted. I . re as pe we t s ee sk sw hu of "Over the spring/su the as, I noticed sh green smell ff was shucking pe ry much like that fre here and as the sta ted and smelled ve tas It . ted isi rev d tie Rose 24 hours an gin was born." – Ka the mix, let it sit for at. Thus sweet pea gre t ou d ne tur it d smell working an

peas com e back

RESTAURANT: Bad Hunter, Chicago DRINK: Peas Come Back CREATOR: Bar manager Joss Fossitt and

INGREDIENTS: • .75 oz sugar snap pea syrup • .5 oz lime juice • .5 oz La Favorite Blanc Agricole Rhum • 2 oz Riesling (200 8 RichterKabinett Riesling)

head bartender Laura Kelton

INSTRUCTIONS: • Whip shake all ingredients with crushed ice • Serve in a Pilsner glass with crushed ice • Garnish with split sugar snap pea and a paper straw

BACK STORY: "Formerly known as the "Riesling Rickey," this is one of the first drinks we put together for the Bad Hunter opening menu. Since we were researching and developing in the spring and summer, some cocktails didn't make the cut for a fall opening menu, and this was the one we were most sad to let go of ... hence the new name "Peas Come Back." Sugar peas and riesling are a pretty classic pairing in my book, so snap it made sense to capture the essence of spring and summe r in a tall glass, with some really fun vegetal and floral notes. The rhum agricole bridges the gap between the peas and the riesling, adding a little punch to the drink and making it a great spring and summer sipper!" – Laura Kelton n

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Fresh avocado ideas are always in season, too. While weâ&#x20AC;&#x2122;ve only shared a few exciting incredibly delicious ideas for avo-inspired sauces here, there are still countless ways to put these sauces to work across your menu. Looking for more avo inspiration? Get all of these recipes and more at Foodservice.AvocadosFromMexico.com.

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PUT A LITTLE SPRING INTO YOUR

By Ari Bendersky

LIST

Just as you update your food menus as the seasons change, it's also good to think about making changes to your wine list. As winter rolls into spring, you'll notice your diners may move away from ordering big red wines like cabernet sauvignon, zinfandel and amarone or heavier Napa chardonnay in favor of lighter reds like pinot noir, narello mascalese and cinsault, as well as brighter whites like sauvignon blanc and also crisp, dry rosés. "The food dictates change to a lighter style, but your body starts to crave a lighter style, too," said Charles Ford, general manager and wine director at Chicago's vegetable-focused, farm-totable restaurant, Daisies, which was set to open in late winter. "People start craving a different wine and within the food culture in general, when spring came around, that's when all the wines were done being fermented and you'd naturally get something new." As temperatures warm up, spring vegetables start appearing on menus across the country to much excitement. You'll start using more English peas, asparagus, green beans, radishes, fava beans and more wonderful vegetables that take the place of heartier produce like potatoes, squash and turnips. Those vegetables impart more of a zippy mouthfeel and you'll want wines that go with that. "In winter, you need something to wrap itself around fatty flavors or braised meats like a big Napa cab," Ford said. "Flavors in early spring vegetables, even though bright and flavorful, they're light and delicate. To accentuate that, try a lighter-style white or an easygoing dry rosé."

One way to gauge wines that would match more appropriately with the lighter fare is to seek out lower-alcohol wines around 12.5 to 13 percent. Gruner vetliner, vinho verde, albariño, pinot grigio, dry Riesling, New Zealand pinot noir and cabernet franc from Chinon in France's Loire Valley all fall into this category. While you may think of your more traditional wines, you can also look at Champagnes made by lesser-known producers to get a better value and also Sherry, the Spanish fortified wine. "Sherry is a wonderful addition to any menu, but it has to be the right style of Sherry," Ford added. "It can get sweet and syrupy, but the other end of the spectrum exists as well, in the Fino category. Yes, the alcohol is a bit higher, but it's a fun, full-bodied white wine and the acid and dry fruit flavors work well. I like to pair it with soups and some chilled soups." Essentially, you want to look for bright fruit and vegetal flavors — mint, eucalyptus, fresh herbs like tarragon, rosemary and thyme — in wines to best pair with all the fresh produce coming into your kitchen, like white Rioja or whites from the Loire Valley. "You're looking for wines that represent the freshness of the vegetables you're serving," Ford said. "When you're serving a crostini with English pea puree and radishes, what better than to have a wine that when you drink it, it reminds you of fresh green fruit and herbs? That's a beautiful complement." We'll drink to that. n

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F O O D

B E V E R A G E

HUse Fresh Ingredients ow To Best

in cocktails

without Breaking the Bank

Benjamin Schiller is like a kid in a candy store at The Sixth, his whimsical craft cocktail lounge on Chicago’s Far North Side. He’s infusing freshly squeezed grapes, lemons, oranges and raspberries in ice cubes for a wildly popular, Instagram-worthy drink dubbed “Silly Rabbit.” Inspired by the

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classic South Side gin cocktail, the colorfully layered masterpiece is also injected with house-made mint bitters—which imbibers get to add themselves with medicine droppers—as well as freshly squeezed lime juice. “Silly Rabbit” is one of the signature cocktails found on the menu year-

Secrets from the Bar by Audarshia Townsend

round, but Schiller also experiments with seasonal sippers just to keep it fresh. Distinct autumn flavors like apple cider and pumpkin spice, for example, amp up bourbon and rum drinks. And during warmer months, his obsession with tangerines pops up in many forms, from infused ice cubes to tinctures.

Be Cost-Effective

the

And while he’s having the time of his life behind the bar, the veteran mixologist is always mindful of The Sixth’s budget. While the bar’s become quite the destination in the Lincoln Square neighborhood, it doesn’t charge downtown prices. Depending on the establishment, prices for craft cocktails of this caliber typically range between $18 and $40. Schiller’s drinks range $12-$15, which means he must be super crafty with the budget.

s ix t

“When you’re buying in bulk from farmers or wholesalers, it’s surprising how cost effective things are,” says Schiller. “And always remember that it’s better to buy wholesale than retail.”

ranc

At Middle Branch, the slick, twolevel lounge in the Murray Hill

“Limiting the number of fresh ingredients also minimizes potential waste from unused produce.” She admits, however, that fresh ingredients fluctuate with guests’ preferences, and “dictates how often we order a fresh batch of mint, grapefruit or blackberries.” At other times, she continues, “we will create a homemade preserve or syrup made from fresh fruit.” Reliable produce includes apple cider, blackberries, grapefruit, mint and pineapple, while she’s found certain herbs to be a waste of money.

str

mi d dle

Schiller offers another practical tip for those wishing to be budget friendly with fresh ingredients: “Consider a feature where you’d take a cocktail, format or special, and just refer to it as ‘the daily selection’ or ‘market offering.’ For example, let’s say I wanted to make a simple daily cocktail like a daiquiri and I wanted to use marketfresh ingredients. I might call it the ‘market daiquiri’ or ‘daiquiri du jour,’ so everything would be coming from the market that day. Today it’s raspberries. Tomorrow it’s blackberries. The guest would obviously be intrigued by that, and it’s a great way to open communication with that person.”

Everything Doesn’t Have to be Fresh

the se

Promote Your Daily Selection

section of New York City, they refer to the “daily selection” cocktail as “bartender’s choice.” While that allows flexibility with ingredients and spirits, it also assures there’s no waste. “Changing the menu on a regular basis, or offering a bartender's choice, allows us to use ingredients that are fresh in a certain window of time,” explains Middle Branch managing partner Lucinda Sterling.

ess

In her role as national brand educator for Heaven Hill Brands, Lynn House travels the country training and mentoring bartenders on all facets of mixology. The company serves as the nation’s largest independent, family-owned-andoperated spirits producer and the world’s second-largest holder of Kentucky bourbon.

Growing Your Own – Quality & Profit One of House’s favorite subjects is creative menu planning on a budget, and as a self-described green thumb, she believes in growing as much produce as she can to save money. “It’s a shortening of steps, so you’re taking the middle person out as far as they’re going to put their thumb on it to make a profit,” House explains. “It also allows you to ensure a better quality that you may present to your customers, then you can, in turn, charge them more. That turns into profit for the restaurant.” There’s a garden in-house at Seattle-based Salare restaurant, and bar manager Elmer Dulla takes full advantage of it whenever possible. They grow herbs (mint, thyme, basil), lettuces and even hops, which he has used to make simple syrup. “It’s better than buying things that have been processed already,” he says. “You can grow just a little number of things instead of buying from a retailer.”

Collaborate with the Chefs Pam Wiznitzer follows the lead of the culinary team at popular date-night spot The Seamstress, located on New York’s Upper East Side. While the creative director/ mixologist’s extensive cocktail menu covers the classics in 50 options, like the Aviation and Philadelphia Fish House Punch, she loves to play off ingredients they’re using in the kitchen with seasonal drinks as well. “Collaborating with the chefs is great because it helps cut down on bringing ingredients into the restaurant,” she says. “It also helps cut down on costs.” n

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5 O

A T

Easy Tips for Building an Onsite Garden

From Perfect Soil to What to Grow, Experts Offer Tips By Audarshia Townsend

rominently displayed at Arbor’s entrance is a surefire conversation starter: a World War II-era bicycle with a miniature cart melded to its front. The cart presents a typical sampling of the restaurant’s latest bounty, varying from cherry red tomatoes and juicy huckleberries to some other colorful produce. It’s not a marketing ploy to prove that they’re serving fresh produce; instead, it plays up the fact that Arbor grew these things on its own farm—located directly behind the restaurant. Owners Chad Little and Leonard Hollander have carved out at least 17,000 square feet of space dedicated to growing—at its peak—up to 70 different types of produce.

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The duo, who have worked as chefs and managers at various Chicago restaurants, opened the eatery in the city’s trendy Logan Square neighborhood. And while it’s in an area that’s fully embraced the farm-and-table movement with award-winning restaurants like Lula Café and Longman & Eagle, they maintain that they don’t grow these items to be on trendseekers’ radars. “We don’t do it for the recognition,” says Little. “We do it because we want to have better produce for the restaurant and bar.” On the farm, they grow black currant bushes, Japanese eggplant, baby onions, microgreens, edible flowers, asparagus, hops and radishes. And inside, throughout the restaurant, they’re growing various herbs such as mint and rosemary. It sounds like a daunting undertaking, but Little admits that they were lucky in acquiring the services of an experienced husband-and-wife farming team, who also happen to work in Arbor’s kitchen. Nevertheless, he says, anyone can start a farm with the right materials and mindset.

Tip 1: Good Soil is #1 Before anything, Little emphasizes, one must have good soil. “We’ve learned just how crucially important soil is,” he admits. “If your soil health isn’t there, it won’t work. Nothing will grow.” Seasoned gardener and master mixologist Lynn House offers some great tips for generating walletfriendly soil. “You want to make sure that it is rich with nutrients,” says the national brand educator for Heaven Hill Brands. She recommends using old coffee grounds or eggshells as well as turning leaves into compost.

Tip 2: Start Simple Little also recommends that those new to farming or gardening should grow simple items. “Start with something really small like wild strawberries,” Little suggests. “They’re crazy expensive to buy (in stores), so growing them would be perfect. They just need good irrigation and sun.”

Tip 3: Explore Other Restaurants For the ambitious, he continues, look to see what other restaurants are putting on their menus and research to see if you can grow those items. One of his hobbies is exploring ethnic restaurants to learn everything he can about their ingredients.

Tip 4: Grow Flavorful Herbs Herbs are also easy to grow and maintain, he adds. “A lot of restaurants will grow herbs like mint in little pots. It’s simple and makes sense. And it’s worth it because your cuisine changes drastically. You won’t want to manipulate your dishes as much because you’ll want that ingredient (that you grew) to shine.”

Tip 5: Invest in Some Literature Good old-fashioned reading is also essential, she adds. “Invest in a gardening book. Sunset Gardens is one name that jumps out for me. You can also Google pretty much anything now, so research basic garden tips.” n

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i c r a e n m F A ar m s t a e r G Across the Country

by Audarshia Townsend It's an especially warm and sunny day at Farmer Mike's U-Pick and everyone is smiling. It's the day after Christmas, 87 degrees and the fresh fragrance of fruits and vegetables can be detected for miles. Located in the Southwest Florida city of Bonita Springs on a stretch of 40 acres, Farmer Mike’s is owned by father-and-son partners Mike Clevenger and Mike Clevenger Jr., third- and fourth-generation farmers, respectively. Per the USDA Economic Research Service, of the 2.1 million farms in the United States in 2016, 99 percent were family-owned operations, accounting for 89 percent of all farm production. Ninety percent of the farms like Farmer Mike's U-Pick are in the small family farm category, operating on nearly half of the farmland. Farmer Mike’s is a source of pride for the tight-knit Bonita Springs community, and it’s just south of the Citrus Park subdivision, which is more than fitting. Of course, oranges are sold—they’ll ship them anywhere in the country—plus watermelon, strawberries, blueberries, yellow squash, peppers, purple eggplant, red leaf lettuce, heirloom tomatoes, flowers, herbs and more. In all, Farmer Mike’s sells approximately 140 items, which includes non-produce products like house-made honey, jams and hot sauce.

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On this summer-like morning, the grounds are swelling with customers. They’re either shopping at the open-air market, picking their own strawberries or flowers in a designated area, or filling up on hearty breakfasts at picnic tables under a giant Christmas tree. On the menu: hot cakes topped with strawberry preserves, skillet potatoes dotted with red and yellow peppers and eggs Benedict drizzled with Hollandaise sauce made on premises. Head here for lunch and get ready for heaving garden salads, fish tacos and strawberry milkshakes so thick the only way to consume them is with a spoon. Farmer Mike’s U-Pick participates in more than 10 local farmers’ markets, but that’s a pale comparison to the experience at the farm. It’s an event, a day-long excursion for families, schools and even chefs, who want the freshest of produce. Tim Kolanko of San Diego-based Blue Bridge Hospitality (Leroy’s Kitchen & Lounge, Stake Chophouse & Bar, Village Pizzeria) is a big fan of family farmers and he frequents quite a few in his area. He believes it’s chefs’ responsibility to support them. “A big part of my perspective is supporting local farmers, keeping money in the local economy,” says Kolanko. “I feel that as chefs we

have a responsibility to do that.” To demonstrate his dedication, he partnered with Stehly Farms Organic, a 300-acre avocado and citrus farm in San Diego's North County last fall for a Thanksgiving promotion. One of Kolanko’s restaurants was the designated location for customers to pick up pre-ordered heirloom turkeys, which were provided by the farm. He further helped Stehly by whipping up side dishes made from the farm’s produce like candied sweet potatoes, green bean casserole and sautéed butternut squash to accompany the turkeys. It was a great cross-promotion, he says, that he’s planning to repeat this year. And though he doesn’t work with Chino Farm, located in Rancho Santa Fe, Calif., Kolanko is an admirer of the family-owned operation. The Chino family emigrated from Japan in the early 1920s, were interned after World War II in Arizona, then returned to California to establish the 56-acre farm. The farm is best known for sweet corn, strawberries and tomatoes, which may be purchased six days a week at a stand on-site. Famed chef/food activist Alice Walker is a major supporter of Chino.

of the

2.1 million farms researched in 2016

99%

are family-owned operations

which accounts for

of all farm production

90 percent of the farms like

Farmer Mike's U-Pick are in the small family farm category

More Great American Farms Across the Country B & B Farms (Petal, Miss.): The farm, which has been owned by Ben Burkett’s family since 1889, is situated on 296 acres. It grows fruits (honeydew melons, watermelons), vegetables (greens, onions, okra, squash, turnips), herbs (basil, parsley, sage) and timber. Mick Klug Farm (St. Joseph, Mich.): A veteran vendor at Chicago farmers’ markets for more than 35 years, the 120-acre Klug Farm grows a large variety of fruits and vegetables, including peaches, berries, purple asparagus, peas and cherries. Miller Farms (Platteville, Colo.): The farm’s been around since 1949 on 180 acres of fields. They’re growing four varieties of potatoes—red, white, blue and Yukon Gold—plus watermelon, onions, corn and peaches. Kinnikinnick Farm (Caledonia, Ill.): In addition to growing organic produce and raising pastured pork and beef, the family at Kinnikinnick provides accommodations for those wishing to experience farming life firsthand. The Rustic FeatherDown Farm tents are where guests stay. Sage Farm Goat Dairy (Stowe, Vt.): A sister-and-brother partnership has been formed to raise goats for beautifully crafted cheeses. There are also goats for sale, as well as maple syrup, cider and eggs. Willowood Farm of Ebey's Prairie (Coupeville, Wash.): The fourthgeneration farm grows organic produce like heirloom tomatoes and new potatoes on Ebey’s Landing National Historic Reserve. They plant more than 200 varieties of vegetables on 12 acres. n

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& 2017 style

by Mary Daggett The valuable real estate at center-of-the-plate used to be owned by traditional proteins – steak, fish, chicken, pork – the usual suspects. There are changes afoot. While these menu mainstays will likely retain some of their share front and center, indications are that consumer preferences are leaning more toward larger portions of vegetables, grains and meatless entrees. These preferences present a challenge to the traditional methods of plating – although not necessarily a daunting one. In fact, vegetables and grains add new dimensions of color, texture and shape that can truly enhance plating that appeals to the modern aesthetic. As every savvy culinary professional is aware, no matter how stellar one’s fare, it will appear and even taste better if it is showcased in an artful presentation. The plate should elicit oohs and aahs as it passes through the dining room to its final destination.

Focal Point Modern plating invites creativity, imagination and a willingness to color outside the lines. Conventional plating can still be your guide. For example, where a steak would hold center court as the focal point with sides to the rear, a vegetarian or grain-based entrée can still occupy the frontrow seat. Depending upon the consistency, it may need to be served in a vessel to separate it from the side dishes and garnish. While the entrée ought to be the focal point, it should not totally obstruct the view of the sides. Many of today’s modern entrees are one-dish meals that cover the entire plate. Thus, it is critical that colorful ingredients and garnishes relieve any visual boredom in the dish. Edible garnish can work wonders as a medium with which to create a masterpiece, and even provide the finishing touch by adding your own signature hallmark. Idea starters: Cut your logo into a wedge of perfectly aged cheese; fashion a fan of sugar snap peas; form a lovely rose out of thinly sliced tomato flesh; fill an artichoke bottom with baby beets; sprinkle on a liberal mix of sprouts and elegant edible flowers. These items can easily be prepped ahead to streamline your production line.

Some one-dish entrees can easily be formed into an interesting circular shape using a mold, and once turned out on the plate, a nifty well is made in the center to fill with a colorful side, such as vegetable ragout or a chop salad. Paella, spanakopita, frittatas, risottos, quinoa stew and scores of other popular main dishes are candidates as shape-shifters. Forming foods such as ancient grains into mounds on the serving plate is another interesting option. Use your imagination to add flecks of color and texture inside, outside and peeking out from under the mounds. There are, of course, instances when the best plate for displaying and serving a particular dish is actually a bowl, which is certainly true in the case of today’s popular noodle/ broth dishes and main dish salads. A small cast iron skillet makes a cool conveyor for fajitas and other items that require heat retention. Baskets are naturals for holding individually wrapped sliders and fries. Individual singleserving casseroles are perfect for pot pies and stews. Diners appreciate visually interesting presentations, as long as they make sense in the context of the menu item.

continued

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Consult the Color Wheel Nobody wants to dig right in to a beige meal. Yet, some of today’s most popular foods aren’t naturally gorgeous. Remember, even the plainest face can be alluring with the application of a little makeup. The same is true with bland-looking food. Use of color and texture will perform an instant beauty makeover. A smattering of grape tomatoes, sliced daikon radishes, dried cherries, currants, golden caviar, toasted nuts, sliced scallions, fresh herbs, shredded or crumbled cheese, thinly sliced avocados, a fried egg, etc. will add spark and dimension to a dish that otherwise might appear plain and lifeless. As more ethnic dishes have earned a permanent place on mainstream menus, it’s interesting to explore how these dishes are presented in authentic restaurants. One of the blandest looking of today’s popular trends has to be hummus and pita. Beige on beige. Yet, Middle Eastern restaurants stylize the plate presentation into a masterpiece. Wedges of pita bread are placed around the periphery of a plate. In the center, mounds of hummus, baba ganoush and whipped Feta share center-of-the-plate. In the remaining space, Kalamata olives, tomato wedges and cucumber slices are interspersed for a pleasing and compelling presentation. A quick garnish with minced parsley balances color. There are no hard-and-fast rules in modern plating. While it is important to achieve a balance of function, form, color and texture, let your practiced eye be the best judge. Ask yourself: Would I be impressed with this plate presentation? If not, rethink your approach.

Don’t Neglect the Kiddos’ Plates Never underestimate the influence that children have on a family’s dining-out decisions. Adding a bit of whimsy to presentations is sure to delight your youngest patrons and ensure that they’ll want to return again and again. Try these ideas on for size: • Write the child’s name on the rim of their plate with a plastic squeeze bottle filled with ketchup for the main dish and chocolate sauce for dessert. • Make a face atop burgers or individual round pizzas using olive slices for eyes and a big curved smiling mouth cut from cheese. • Kids love lots of color and unusual shapes. Cut a variety of vegetables and fruit into matchsticks and bite-size coins for little fingers to easily grasp. • Use ramekins to hold side dishes of mac and cheese and cute tiny baskets for fries. • Invest in tall shot glasses to use in layering puddings with cookie crumbs and whipping cream for a happy-making parfait. Miniature long-handled spoons are the perfect tool to reach the bottom of the glass. n

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To see more scan the QR code or go to: flip.summitcat.com/ t/97989-reinhart-foodservice

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Taking the Gloves Off: A Guide to the Safe Use of Disposable Gloves By Mindy Kolof

Putting gloves on before you prepare or touch ready-to-eat (RTE) food is, of course, vital to food safety at every restaurant. But knowing when to take them off is equally critical. We asked Michael Counihan, Director of Sales and Corporate Accounts at FoodHandler Inc., to help us understand the process. Throughout his long tenure at the leading food safety company, he’s been passionately committed to communicating the importance of hand hygiene in preventing foodborne illness. “The impact of even a single incident of foodborne illness at an independent restaurant can’t be underestimated,” he emphasizes. “While large national chains will likely survive, a small, independent operation will likely go out of business. Implementing a core food safety program is key to preventing illness.”

Multiple factors can contribute to foodborne illness — improper cooling or heating of food, use of the same knives to cut raw poultry and vegetables — but improper hand hygiene is one of the main culprits. It’s why, amidst FoodHandler’s full selection of safety-focused apparel, prep and storage bags, the expansive line of disposable gloves is what Counihan considers the first line of protection at foodservice operations. That, and regular, thorough handwashing, for a full 20 seconds before and after donning gloves. However, the use of single-use disposable gloves can add to the risk if not used correctly, remaining on the hands of food workers longer than intended and increasing the danger of cross contamination.

“It happens frequently at restaurants,” acknowledges Counihan. “There tends to be a lot of employee turnover, and employees may not be properly trained.” He offers these tips to operators to help them stay safe and keep the doors open: • Wash hands properly. The CDC recommends scrubbing your hands for 20 seconds. • Select the right-sized glove for your hand and match glove to task (see below). • Disposable gloves are task-specific and should never be worn continuously. • Food contact gloves should not be used for nonfood tasks such as handling money, garbage removal, cleaning surfaces, etc. • The 2013 FDA Food Code mandates no bare hand contact with ready-to-eat foods; therefore, use gloves with salad bar items, fruits, sandwiches, cooked foods, deli meats, cheeses, breads or ice. • Use non-latex gloves to reduce the incidence of allergic reactions.

• Choose vinyl, synthetic or latex gloves for handling food near a heat source cooking area, rather than poly gloves, which are not resistant to heat. • Change your gloves whenever you are beginning a new task and after handling raw meat, fish or poultry. • If you are working continuously with a ready-to-eat food, change your gloves at least every four hours. • Change ripped or torn gloves immediately. • Do not reuse gloves. • Consider the use of FoodHandler’s oneSAFE® dispensing system that enables users to pull out a single glove by the cuff and don it without touching the food-handling surface, significantly reducing the risk of cross contamination.*

Most important: Always wash hands before and after using disposable gloves. “Glove use in itself does not guarantee food safety,” emphasizes Counihan. “All the components in the process are necessary, from proper handwashing to use of hand sanitizers … the final step is to put on a disposable glove.”

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A Serious Danger 1 in 6 Americans (or 48 million people) become sick from foodborne diseases

128,000 people are hospitalized each year from foodborne disease

3k yr

3,000 people die annually from foodborne diseases

Source: www.cdc.gov/foodborneburden

Fits Like a Glove Pick the right glove for the job: Poly. Low-cost, loose-fitting gloves for light tasks that require changing gloves often. Tasks: making sandwiches, garnishing plates, preparing pizzas or tacos, wrapping silverware, filling ice buckets, food sampling, using and cleaning the soft serve ice milk machine. Use elbow length gloves for mixing and reaching into large containers of food. Vinyl. More durable, closer-fitting gloves for food processing and medium-duty food tasks requiring good dexterity and/or sensitivity. Tasks: Handling sliced cheese, grill line plating area, breakfast grill, cracking eggs, fresh squeezed juice prep, prep of cream-filled pies, pizzas, salads, tacos, handling ready-to-eat meats such as ham and tuna, seafood prep, raw meat cutting, trimming produce, handling bone-in hams or smoked chops, meat grinder area, vacuum packaging area.

Latex. Formfitting gloves for tasks requiring ultimate dexterity and fingertip sensitivity. Tasks: Handling, slicing, prep, mixture of ready-to-eat foods, cheese slicing area, grill line plating area, breakfast grill, cracking eggs, cake decorating, dough handling, plate garnishing, preparing appetizer or veggie platters, vacuum packaging area. If sensitive to latex, use synthetic gloves, which feel and act like latex. Nitrile. Synthetic gloves for specific tasks requiring good puncture resistance and a high level of dexterity. Tasks: Intricate garnishing, handling delicate foods, sushi preparation, deboning and preparing meats, handling hot peppers or shellfish. n *As shown in the Swann-Morton Study Executive Summary available at www.oneSAFEsystem.com *As displayed at cdc.gov *Page 323 of the 2013 FDA Food Code

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CALENDAR OF EVENTS

Future Events for Foodies FEDA 2017 Convention San Antonio, TX 04/05/17 – 04/09/17

The National Restaurant Association Show Chicago, IL 05/20/17 – 05/23/17

2017 Wisconsin Cheese Industry Conference

Atlanta Food & Wine Festival

US Coffee Championships

Savor

Seattle, WA 04/21/17 – 04/23/17

Washington D.C. 06/02/17 – 06/03/17

Food Automation & Manufacturing Conference & Expo

Taste of Omaha

Asian Food & Business Expo 2016

Leland Wine & Food Festival

Madison, WI 04/12/17 – 04/13/17

Naples, FL 04/23/17 – 04/26/17

Philadelphia, PA 04/26/17

Food Safety Summit Expo & Conference Rosemont, IL 05/8/17 – 05/11/17

Atlanta, GA 06/01/17 – 06/04/17

Omaha, NE 06/02/17 – 06/04/17

Leland, MI 06/10/17

Culinary Fight Club Over 50 events in 2017 Check culinaryfightclub.com for dates and locations

Northeast Livestock Exposition Windsor, MA 05/19/17 – 05/21/17

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A D V E R T I S E R

I N D E X

Brickfire Bakery Muffins rfsdelivers.com [pg. IFC, 01]

Unilever Food Solutions

www.ufsview.com/RecipeIdeas [pg. 03]

Markon®

N OW

LAB AVAI

LE I N

SE FO O D

RVI C

THE PERFECT BALANCE

www.markon.com [pg. 04]

Avocados From Mexico®

Foodservice.AvocadosFromMexico.com [pg. 7, 60-61, 99]

Brickfire Bakery® Desserts rfsdelivers.com [pg. 24-25]

Tyson® FoodService

OF SWEET AND HEAT

www.tysonfoodservice.com [pg. 29]

Texas Pete® ¡Sabor!

TexasPeteFoodservice.com [pg. 68]

Culinary Secrets™ Salad Toppings rfsdelivers.com [pg. 79]

Culinary Fight Club

www.culinaryfightclub.com [pg. 88]

Keep tabletops organized with FREE1 TABASCO® All-in-One Caddies.

Reinhart® Equipment & Supply

flip.summitcat.com/t/97989-reinhart-foodservice [pg. 111]

TABASCO®

TABASCOfoodservice.com [pg. 115]

John Morrell

johnmorrell.com [pg. 117]

Alaska Seasfood® alaskaseafood.org

[pg. IBC]

Good Roots® Produce rfsdelivers.com [pg. BC]

Advertising Information: For rates and media kit, contact Andrea Wilson at andreaw@newhallklein.com. When contacting our advertisers, please mention you saw their ads here. ©2017 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks (registered or otherwise) of their respective owners.

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S P R I N G S N E A K P E E K

SEAFOOD SPOTLIGHT ACROSS REINHART COUNTRY

his summer, our magazine is devoted to seafood! We’re talking catfish, lobster, oysters and so much more. Seafood looks a little different across Reinhart country, but we’re exploring some unique and delicious spots from Boston to Louisiana and some spots in the Midwest. We’re also sharing how you can get the most bang for your buck with seafood on your menu as well as wine pairings. Get ready to dish some fish! If you’d like to contribute or be considered for content in the Summer issue or subsequent issues, email Team Reinhart at corporatecommunications@rfsdelivers.com.

THE ITEMS LISTED ARE SOME OF THE FEATURES & TOPICS WE HAVE OUR EYES ON FOR THE SUMMER ISSUE:

Mike Anderson's

The Surfside Club

Yankee Lobster Co.

Over the past 30 years, Mike Anderson's Seafood has grown into Baton Rouge staple. It's the South Louisiana restaurant that food lovers and football fans alike turn to. For fantastic regional food in a festive atmosphere – and for fun with friends and family, too. After forty years in the food business, Mike Anderson's has earned its reputation for exceptional meals and pampering customers.

We’re ready for a brand new year and we continue to make improvements to the Surfside! Bring the family and enjoy our famous catfish, chicken and corn fritters. We’ve also added an awesome port tenderloin! It’s a family-friendly environment with a secure bounce house, docks to walk, 3 stages, with 2 that act as gazebos for family get-togethers!

Yankee Lobster Co. is located adjacent to Boston’s Famous Fish Pier and has the freshest seafood from the “Day's Catch” of the North Atlantic Fishing Fleet. Yankee Lobster Co. is a long established company serving the seafood business for over 60 years.

Baton Rouge, LA

To see more go to: www.mikeandersons.com

Marina Grog & Galley Lake Lotawana, MO

The Marina Grog & Galley Restaurant, overlooking Lake Lotawana, has a long and storied past. "Lotawana," the name of a famous Native American Princess, means "Sparkling Water." From a small beginning in 1993, the Marina Grog and Galley has become one of Kansas City’s elite culinary destinations. To see more go to: marinagrogandgalley.com

116 RFSDELIVERS.COM ISSUE 2, 2017

Omaha, NE

To see more go to: www.thesurfsideclub.com

Mad Jack's Fresh Fish - State Kansas City, KS

Boston, MA

To see more go to: yankeelobstercompany.com

The Lobster Trap Bourne, MA

Mad Jack's Fresh Fish is full-service fish market and restaurant specializing in fresh, farm-raised catfish. Our fish are brought in twice per week ensuring that they stay fresh! Unlike other restaurants, at Mad Jack's you can purchase fish from our fresh fish counter and prepare it at home or take advantage of the seafood restaurant. The restaurant offers dine-in or carryout services.

Lobster Trap was founded in 1969 as a neighborhood fish market on the Back River in Bourne. Over time, we have evolved to include a restaurant, catering, and a distribution company that services restaurants and markets worldwide. Times change, but our mission has remained the same. We are committed to providing guests with the best possible products we can source, prepared with care and served with pride. After all, this isn't just a job for us, it’s a way of life.

To see more go to: www.madjacksfreshfish.com

To see more go to: lobstertrap.net

John Morrell Ham

a urally Hardwood Smoked

• Signature €ure • Hand Trimmed

• Available in Multiple Shapes, Styles, Type • Unique Smoky Sweet Flavor

Quality, ervice, Value, Taste

O P E R A T O R

I N D E X

5Church Multiple Locations 5churchcharleston.com [pg. 86]

Botanica Los Angeles, CA botanicarestaurant.com [pg. 64, 74, 75, 78]

Arbor Chicago, IL arborprojects.com [pg. 104]

Coquine Portland, OR coquinepdx.com [pg. 96]

Backwoods Bistro Tallahassee, FL thebackwoodsbistro.com [pg. 12, 82]

Cornerstone Buffet & Restaurant Multiple Minnesota Locations cornerstonebuffetrestaurant.com [pg. 16]

Backwoods Crossing Tallahassee, FL [pg. 12, 82]

Daisies Chicago, IL daisieschicago.com [pg. 101]

Bad Hunter Chicago, IL badhunter.com [pg. 74, 75, 81, 98]

Dirt Candy New York, NY dirtcandynyc.com [pg. 63]

The Baked Potato Shop Edinburgh, Scotland [pg. 70]

Early Bird Westminster, CO earlybirdrestaurant.com [pg. 90, 91]

Baptiste & Bottle Chicago, IL baptisteandbottle.com [pg. 83]

Eden Chicago, IL edeninchicago.com [pg. 85]

Barley Swine Austin, TX barleyswine.com [pg. 73, 74, 77, 87]

Element Collective Several Restaurants elementcollective.com [pg. 31]

Beefsteak Multiple New England Locations beefsteakveggies.com [pg. 65]

Ema Chicago, IL emachicago.com [pg. 64, 78]

Blackbird Chicago, IL blackbirdrestaurant.com [pg. 94]

Frontera Grill Chicago, IL fronteragrill.com [pg. 30]

Blue Bridge Hospitality Multiple Restaurants bluebridgehospitality.com [pg. 31, 106]

Fulton Market Kitchen Chicago, IL fultonmarketkitchen.com [pg. 78, 87]

118 RFSDELIVERS.COM ISSUE 2, 2017

Goodkind Milwaukee, WI goodkindbayview.com [pg. 98]

Salare Restaurant Seattle, WA salarerestaurant.com [pg. 95, 103]

Greenhouse Tavern Cleveland, OH thegreenhousetavern.com [pg. 82]

Savaan New York, NY savannrestaurant.com [pg. 83]

Green Zebra Chicago, IL greenzebrachicago.com [pg. 63]

Seamstress New York, NY seamstressny.com [pg. 103]

Harold's Cabin Charleston, SC haroldscabin.com [pg. 63, 73, 75, 87]

The Sixth Chicago, IL thesixthbar.com [pg. 102]

Hell’s Kitchen Minneapolis, MN hellskitcheninc.com [pg. 71]

Slightly North of Broad Charleston, SC snobcharleston.com [pg. 97]

Local Eatery Laconia, NH laconialocaleatery.com [pg. 14]

Vedge Philadelphia, PA vedgerestaurant.com [pg. 64, 71, 75, 77]

Middle Branch Las Vegas, NV [pg. 95, 103]

Vermillion Chicago, IL; New York, NY thevermilionrestaurant.com [pg. 83]

Odd Duck Austin, TX oddduckaustin.com [pg. 73, 74, 77, 87, 97]

Vital Root Denver, CO vitalrootdenver.com [pg. 65]

P. F. Chang’s Chicago, IL pfchangs.com [pg. 70] Publican Anker Chicago, IL publicananker.com [pg. 65] Real Food Daily Multiple California Locations realfood.com [pg. 71] SPRING 2017 RFSDELIVERS.COM 119

C O M M O D I T I E S

COMMODITIES TRACKING

LIVESTOCK

SOFTS

GRAINS

Keep your ear to the ground with commodity pricing, as it dictates food costs. Below are select prices to help readers keep track. Prices as of March 8, 2017.*

description

units price contract

CBOT Corn

USd/bu.

372.00

May 17

CBOT Wheat

USd/bu.

446.25

May 17

CBOT Oats

USd/bu.

243.50

May 17

CBOT Rough Rice

USD/cwt.

9.62

May 17

CBOT Soybean

USd/bu.

1,021.50

May 17

CBOT Soybean Meal

USD/T.

331.50

May 17

CBOT Soybean Oil

USd/lb.

33.42

May 17

description

units price contract

ICE Cocoa

USD/MT

1,912.00

May 17

ICE Coffee "C"

USd/lb.

141.75

May 17

ICE Sugar #11

USd/lb.

18.40

May 17

ICE Orange Juice

USd/lb.

174.80

May 17

ICE Cotton #2

USd/lb.

78.14

May 17

description

units price contract

CME Live Cattle

USd/lb.

115.98

Apr 17

CME Feeder Cattle

USd/lb.

122.55

Apr 17

CME Lean Hogs

USd/lb.

68.60

Apr 17

*SOURCE: Bloomberg.com

Is there a commodity youâ&#x20AC;&#x2122;d like to see on the chart? Email magazine@rfsdelivers.com with your suggestion.

120 RFSDELIVERS.COM ISSUE 2, 2017

SUSTAINABILITY is in our seas.

SUSTAINABILITY is in our seas. And our GENES. And our GENES.

To Alaskans, sustainability means protecting the long-term health of the environment in order to bring delicious, wild seafood to your table year after year. We believe in hard work, sacrifice, and preserving the traditions that support our communities. We owe our very existence to the sea and its bounty. Sustainability has been our way of life for generations. To prove it, weâ&#x20AC;&#x2122;ve gone a step further with Alaska Responsible Fisheries Management (RFM) Certification. Learn more at alaskaseafood.org

ÂŠ2017 Alaska Seafood Marketing Institute

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from

our farmersÂ´ hands

to yours

R E S TA U R A N T I N C | the business of food ISSUE 02: 2017

center stage

Fresh produce is taking on menus across the country,

name to know. We work directly with the most reputable growers to bring you vibrant, versatile produce. Meeting stringent specifications for quality and food safety, from field to freshest delivery. The time is ripe for value and Good Roots is the

this fresh. Beginning with Good Roots.

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