Restaurant Inc. Fall 2018

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R E S TA U R A N T I N C

These are a few of our

| the business of food | ISSUE 04: 2018

Favorite things Premium Ingredients, Updated Comfort Fare & More Shine This Season

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Tea isn't just a drink...

Iced Tea Cocktails!

Nothing goes better with holiday eating than a light, flavorful glass of premium iced tea that’s been enhanced with fresh seasonal fruit and a spirit of your choice.

Blackberry Lemon Iced Tea [Servings 5] 4 cups of freshly brewed black tea 1/3 cup of simple syrup 1 cup rum Juice from 1 fresh squeezed lemon One handful of blackberries 3-5 mint sprigs Combine in a glass and stir. Serve over ice.

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®

It's a time of day.

Ask your Reinhart Sales Consultant for more information on our hot & iced brewed teas.

CHECK ONLINE FOR RECIPES. Trescerro® is a registered trademark of Independent Marketing Alliance © 2018 Reinhart Foodservice, L.L.C

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LETTER FROM REINHART

DEAR RESTAURANT INC. READERS: The holiday season is the perfect time to reflect on rich traditions while simultaneously preparing for a promising future. At Reinhart Foodservice, our culinary team thrives on merging these two essential components of life in the recipes we present in every issue of Restaurant Inc. You’ll find this particularly evident in this special fall/holiday issue as our talented and diverse chefs enthusiastically put new spins on favorite holiday-time dishes. Some transform traditional meals into party bites like the Black Friday Sliders made of roast turkey breast, cranberry sauce and cornbread stuffing.

Another culinary artist modernizes everyone’s favorite appetizer with Curried Shrimp Deviled Eggs. And my fun and breezy recipe for Coconut Lobster Satay will make your guests feel like they’re on family holiday in the Caribbean.

I’ve been fascinated by the culinary world since growing up in Pennsylvania, and occasionally I would help my mother or grandmother in the kitchen as they prepared our holiday dinner. Most memorably, I would help make the trifle—my Welsh grandmother’s original recipe—of English custard, sherry-soaked ladyfingers, seasonal fruits and whipped cream.

Those experiences made such an impression on me that I tweaked the trifle for guests enjoying holiday dinners at the hotel where I once worked.

Of course, they loved it. But more important, even those who had never had trifle before made a connection with it, making comparisons with similar desserts familiar to them.

That’s what is fascinating about food. With all the differences we have, it has the power to bring us together.

And that brings me back to the chefs at Reinhart Foodservice.

We’re based throughout the country, from Massachusetts to Minnesota to Knoxville to New Orleans. Our backgrounds and life experiences vary, of course. And if you challenge us all to cook one dish, be certain you’ll get it 10 different ways.

Our differences are what make us a strong network, and, in 2019, get ready for the Culinary Council to take its talents to the next level. It’s a grand new opportunity for us chefs to dig deeper in our regions to showcase the beauty of local and seasonal bounty. More to come!

CHEF JEFFREY MERRY Reinhart Foodservice Corporate | Boston Division

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AUDARSHIA TOWNSEND A Chicago-based author, seasoned food & cocktail culture writer and regular contributor to Chicago’s top-rated WGNTV’s “WGN Morning News,” Audarshia Townsend is Restaurant Inc’s new Managing Editor. She enjoys discovering new dining and drinking trends in her hometown and beyond.

ARI BENDERSKY A Chicago-based lifestyle journalist specializing in food, wine, music and travel and the author of "1000 Food & Art Styling Ideas” Ari, the former founding editor of Eater Chicago, has been writing for 20+ years and his work has appeared in the New York Times, WSJ magazine, Associated Press, Men's Journal, Wine Enthusiast, Departures, RollingStone.com, Crain’s Chicago Business, Restaurant Inc, Huffington Post and many more publications.

VICTOR OZOLS Victor Ozols is a Brooklyn-based writer, editor, and editorial consultant specializing in food, spirits, travel, and design. His work has appeared in Serious Eats, BlackBook, Esquire, and Modern Luxury Interiors, among other publications. When he’s not scouring New York for the best barbecue and craft beers, he’s busy at home with his wife and two sons.

M. JANE JOHNSON Johnson is never happier than when tracking down a great story that will inspire, inform and ring true to restaurantindustry readers. Her career is so last century—well, at least that’s when it started, and it continues to be a source of endless delight, especially since the research (eating in restaurants and talking to brilliantly cool people) is deliciously satisfying. Off the clock, Johnson actually loves to cook though she spends an inordinate amount of time trying to find Chinese cumin lamb on Chicago-area menus.

She counts a well-made gin and tonic among her best and most steadfast friends.

CONTRIBUTING EDITORS/WRITERS MINDY S. KOLOF The more complex the subject matter, the better Mindy likes to break it down and communicate it with passion. Twenty+ years of experience translates to writing about every type of culinary trend, cuttingedge product and visionary foodservice leader. As principal of her own boutique public relations firm, she’s crafted numerous top-notch communications programs. Her favorite mashup: the intersection of health, wellness and culinary. Mindy graduated from University of Illinois, Champaign, with a bachelor’s in Journalism.

ERICA BETHE LEVIN Erica Bethe Levin is a food writer, entrepreneur and hospitality consultant.

At 24-years-old, she founded Chicago's largest online magazine for women, CheekyChicago. She has since been featured in the Chicago Tribune, Chicago Sun-Times, Crain's Chicago Business and on CNN, ABC, NBC, FOX and WGN covering all things lifestyle. She also launched the Chicago market for Reserve, a table management system backed by the Co-Founder of Uber.

LIA PICARD Lia Picard is a freelance journalist based in Atlanta. Passionate about food, travel, and design, her work appears in Playboy, The Local Palate, Tasting Table, and Atlanta Magazine. When she’s not eating her way through the world she’s home with her husband Jon and their rescued pup Poppy.

You can keep up with her adventures on Instagram at @liapicard and see more of her work at liapicard.com.

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JENN BUSHMAN Jenn is a Creative Services Manager, Art Director, and Graphic Designer based in Chicago, IL. She possesses a combination of conceptual and strategic strength and technical proficiency. Jenn always knew she wanted to pursue a creative career.

Though she spends most of her days on the computer, she is passionate about finding ways to work with her hands. Art has always been her first love and she continues to paint in her free time.

JENNBUSHMAN.COM

LAUREN JONSON Lauren is an avid baker who does graphic design, in that order. She has a passion for creativity, and typically says yes to any challenge – in and out of the kitchen.

Designing for over 12 years, she has developed multiple magazine concepts and marketing campaigns all while perfecting her grandmother’s bourbon pecan pie. Lauren’s life is a flavorful collaboration of art and raising her two beautiful children.

DAN COHA Dan Coha is a mainstay in Chicago food photography. He has worked with many advertising and promotional agencies, and packaging and design firms, as well as direct corporate clients over the years. His studio is located in Chicago’s River West neighborhood.

COHAPHOTO.COM

CREATIVE CONTRIBUTORS

DREW FRIGO A well rounded creative professional, Drew brings bold ideas to the table. Thinking through drawing, he has very few limits or rules when he draws, which attributes to his knack for generating fresh ideas. With that said, his photographic eye, technical savviness, and being surrounded by a great team help bring these ideas to life. Orange juice, family, fat biking, creating art, and music are huge motivators.

MORGAN GILMORE Morgan is a junior graphic designer at Reinhart Foodservice in Rosemont. She has a desire to work hard and make what she designs relevant. She sees a blank page as a challenge. When Morgan is not in front of the computer, she's either practicing calligraphy, reading a book or at the gym.

SUSAN BARRIENTOS-HEVEY Susan is a Le Cordon Bleu trained chef who began her career in New York’s Mercer Kitchen, and followed Jean Georges to Minneapolis’s Chambers Kitchen. Always aspiring to make food beautiful, Susan's career in the food styling world has allowed her to work on many brand names. She has contributed to projects for General Mills, Target, Bush’s Beans, Walmart, and continues with Reinhart's Restaurant Inc and The Dish.

SUSANBARRIENTOSFOOD.COM

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TABLE OF CONTENTS 03 Contributors 08 Quick Bites

10 Behind the scenes 12 Celebrating Partnerships 18 Five Enticing Ways to Use Premium Ingredients This Season 20 Next Level Charcuterie Programs 24 Spirit Raising 26 Deck the Halls 29 Cashing in With Gift Cards during the Holiday Season 30 On the Eve of New Traditions Create a New Year’s Eve celebration to remember 34 ‘Tis the Season for Heartfelt Giving 36 Get Those Parties Booked!

38 Avoid the Post Holiday Slump EDITOR-IN-CHIEF Eric Cronert MANAGING EDITOR Audarshia Townsend ART DIRECTION & LEAD DESIGNER Jenn Bushman DESIGNERS Drew Frigo, Lauren Jonson, Morgan Gilmore PHOTOGRAPHER Dan Coha FOOD STYLIST Susan Barrientos-Hevey 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

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40 Embrase Diversity: Using Starbucks’ Hard Lesson of Racial Bias to Your Advantage 43 Soup There it Is 44 No Holiday from Good Behavior 46 19 for 2019 51 These Culinary Inspirations Bring Menus Joy, Holiday Cheer ©2018 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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TOC co n t in u e d 76 Five Unconventional Spices Certain to Modernize Classic Dishes 78 The Holidays are for Brunching 81 Cheers to These Cocktails!

84 Pop of Persimmon 86 Pour it on! Holiday Desserts 90 Get into the Spirit (Free) 92 It's Tea Time! Boost Your Bottom Line with Premium Offerings 94 Bubble Wrap: Pop the Cork on Bottles Beyond the Usual Champagne

102 New Year's Eve for the Whole Family 103 Feasts from the Global Table 104 Ice, Ice Baby: Chilled Out with the Cocktail Ingredient of the Moment 105 MEZCAL Madness 107 Shiny New Tech Toys 110 APP-FRIENDLY: New Apps to Help You Cut the Wait, Train a Staff of Digital Natives and More 114 Advertiser Index

98 Should your Restaurant Enter the Crowded Meal Kit Space 100 The Gift of Good Tastes

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Š2018 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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The first step in composing a craveable menu is using the finest fresh fruits and vegetables. Markon First Crop®, Ready-Set-Serve®, and Markon Essentials® produce items ensure that your recipes will be filled with high-quality, healthy, delicious ingredients every time.

Citrusy, yet sweet…these charming individual tarts are filled with tangy grapefruit curd that is bruleed with sugar for a crunchy top—sliced grapefruit segments and edible petals finalize the photo-worthy treat. Ideal for the mini-dessert trend or to offer on buffet tables and hotel to-go lunches.

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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T R E N D I N G

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QB Quick Bites for Your Brain

Before we feast upon this issue, here’s something to whet your appetite: From hot new books and social media feeds to dining and drinking establishments getting the most buzz.

Compiled by Audarshia Townsend

Liquid Inspiration DON’T FALL ON ME

SMASHING PUMPKINS

2 oz

Barceló Gran Añejo

½ oz

1 oz

Jager

1 pinch Allspice

½ oz

orgeat syrup

½ oz

Add all ingredients in shaker over ice.

Shake vigorously and strain into coupe.

Garnish with five pumpkin seeds.

Barceló Añejo pumpkin puree

Add all ingredients in shaker. Shake vigorously. Pour over ice in a short wine glass. Garnish with a sprinkle of nutmeg.

FOR YOUR INSTAGRAM FEED

@ETCHRESTAURANT

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@LAKEFRONTBREWERY

@PARACHUTECHICAGO

Interested in recommending a book, app or social media account?

Email us magazine@rfsdelivers.com with your suggestion.

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TASTY (SOUND)BITES

What flavors come to mind when you think of fall Any particular dishes as well?

CHEF MATTHEW BAUER EXECUTIVE CHEF, DESTINATION KOHLER, KOHLER, WI

CHEF JOSEPH RIZZA EXECUTIVE CHEF PRIME & PROVISIONS, CHICAGO

“When I think of fall, the flavors of apples, pomegranates, dried fruits and baking spices instantly come to mind. I think of rich and hearty stewed dishes that sit and cook for hours, providing amazing aromas and warmth to kitchens, businesses and homes. One of my favorite proteins to cook with during the fall is duck—all parts—but specifically duck breast.

This cut has beautiful, rich flavor when seared that pairs so well with many of the acidic flavors from the fruits of fall.”

"One of my favorite flavors that I love in the fall is roasted garlic. It is very hearty and smells wonderful, a smell that reminds me of the season. After roasting whole bulbs of garlic in olive oil, I like to cool it down and then squeeze it out of the skins and puree it. Once pureed, it is very versatile."

CHEF MATTHEW BAUER

CHEF JOSEPH RIZZA

For Your Nightstand

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Reinhart’s Finest Tell Us Some of Their ‘Favorite Things’

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e go behind the scenes at Reinhart’s divisions to find out what keeps our people happy. From miniature pet monkeys to hot Connecticut-style lobster rolls, their “favorite things” are endearing, unconventional and downright delicious!

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Selena Muro, Human Resources Mgr Reinhart Milwaukee

s

HER FAVORITE THINGS: Selena loves to travel with her family. This summer, for example, they completed a 5,000-mile trip to the Four Corners, which included exploring such breathtaking wonders as Arches National Park and the Grand Canyon. They also did a little whitewater rafting down the Colorado River. Selena also enjoys traveling beyond our borders, and earlier this year she visited Prague in the Czech Republic. Selena considers dancing as one of her favorite things. She grew up studying various forms, including tap and ballet. She was a leader on dance teams in high school in college, and spent time as a member of the Milwaukee Mustang’s indoor football dance team. When it comes to food, Taco Tuesday is a definite favorite as she counts chips, salsa, guacamole and tacos amongst her favorite foods.

She also has a fondness for Girl Scout cookies, with Peanut Butter Patties being her favorite. Last, but not least, Selena loves ice cream and her favorite flavor is that distinctive Midwestern favorite, Blue Moon.

Allison Moreland, Sales Consultant Reinhart Tidewater

HER FAVORITE THINGS: What’s most important for Allison, and her “favorite things,” are her two biological daughters. Twenty-six-year-old Miranda and 18-year-old Bailey are a big part of her life, and she’s super proud of the young ladies they’ve become. She’s also honored to still be called “Mommy” by two little boys she raised for two years while they were in the foster system. Allison’s got a lot of love to offer, and she’s generously extended to her fur babies: Zeke and Zander, who weigh in at a whopping 18 ounces and 14 ounces, respectively. “Zander is the best cuddler,” she exclaims. Another one of her favorite things is being active in her community in Chesapeake, Va. She’s a member of the Chesapeake Citizens Emergency Response Team and Chesapeake Citizens Police Academy Alumni Association. Her food and drink favorites? A good cabernet and Reinhart’s Brickfire Chocolate Peanut Butter Landslide Cake.

Caroline Guillen, Customer Engagement Mgr Reinhart Johnson City

HER FAVORITE THINGS: At the top of Caroline’s list of “favorite things” is her partner in crime, her husband Chef Greg Guillen. She also enjoys traveling, which gives her an opportunity to explore new territories and see old friends. For example, Caroline says she’ll make up an excuse to visit customers like Mid City Grill in Johnson City, Tenn. (for the portabella finger salad with Get Saucy Sauce), Joey’s New York Bagels in Hendersonville, N.C. (for the bagels, of course!) and Slammin' Sammy’s in Johnson City (for the Marigoata chicken sandwich). Her favorite place to travel outside of the States is Harbour Island, Bahamas. For everyday grubbing, Caroline enjoys hot Connecticut-style lobster rolls, diet Coke and sprinkling Reinhart’s Culinary Secrets Maple Bacon Seasoning on most of her dishes.

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Dawn Sisung, Customer Service Reinhart New Orleans

HER FAVORITE THINGS: Faith and family are foremost for Dawn Sisung, who embraces all things holiday related, from Halloween to Thanksgiving (her favorite holiday!) to the Mardi Gras season. She’s been married for 30 years and boasts two daughters; one who recently graduated from Louisiana State University and the other who is studying neuroscience at Vanderbilt University. Being from New Orleans, “Laissez Le Bon Temps Rouler” is a way of life for Dawn, and during the holiday season, she has a open-door policy for friends and family to drop by. Her husband—a professional chef — cooks the food, she handles the drinks and her daughters oversee decorations. Dawn volunteers during an annual Christmas party at her church for an organization called God’s Special Children where her husband plays Santa. It’s held for people with special needs, from infants to adults.

Angelica Gabriel, Receiving Clerk Reinhart New Orleans

HER FAVORITE THINGS: The cheerful, bubbly receiving clerk for Reinhart’s New Orleans division is a self-proclaimed people person, so it’s no surprise that the holiday season is her favorite time of year. That’s a grand opportunity for her to connect with friends and family, and it’s also a chance for her to indulge in her favorite dishes. That includes baked macaroni, candied yams and cornbread dressing. Speaking of food, one of her favorite Reinhart customers is Walk-On’s Bistreaux & Bar, a casual Cajun-inspired chain based in the South. In her spare time, she volunteers for Second Harvest. n

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ALL NATURAL. FULLY COOKED.

BONELESS BEEF CHUCK

SHORT RIBS

Great American Favorites.

A timesaver in the kitchen! While raw short ribs can take over 8 hours to cook, Prairie Creek® Short Ribs arrive fully cooked so you have the peace of mind they will come out fork tender every time.

©2018 Independent Marketing Alliance Prairie Creek® is a registered trademark of Independent Marketing Alliance

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T O P S U P P L I E R S AWA R D E D AT ANNUAL REINHART ‘TRADITIONS’ CEREMONY

Our annual weeklong "Traditions" event took place in Chicago last spring. It's an invaluable opportunity for Reinhart to connect with partners who help make the company a success.

All year, growers, manufacturers, suppliers and more work with the Reinhart sales team to help our customers run vibrant businesses.

For that reason, we celebrate them during a "Suppliers of the Year" awards dinner. We recognized these phenomenal foodservice partners with honors, including "Exclusive Brand Supplier of the Year," "Business Friendliness" and the "Lifetime Achievement Award." Here are our honorees.

by Audarshia Townsend

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T O P L I F E T I M E A C H I E V E M E N T

S U P P L I E R S

A W A R D :

John Little, Ventura Foods. Established in 1996, the company offers customers a full-range of menu and meal solutions with custom and branded products for the foodservice, retail and ingredient manufacturing industries.

O V E R A L L S U P P L I E R O F T H E Y E A R : Schreiber Foods. What began as a small process cheese company in 1945 is now more than 7,000 strong at locations across North America, Europe, South America and Asia. Schreiber specializes in yogurt, natural cheese, process cheese and cream cheese. The dairy giant also won Reinhart’s Dairy award in 2018.

E X C L U S I V E B R A N D O F T H E Y E A R :

JOHN LITTLE - VENTURA FOODS

S U P P L I E R

J&B Group. Launched in 1979, the family-owned-andoperated cold supply chain provider specializes in fresh meat, poultry and deli products in the upper Midwest.

In addition to foodservice, J&B Group offers retail, wholesale and third-party logistics. The company was also presented with Reinhart’s Food Safety and Quality Assurance award in 2018.

M A N U F A C T U R E D O F T H E Y E A R :

B R A N D

REINHART CEO - JEFF KING

The J.M. Smucker Company. The iconic American company was founded in 1897 and has grown to be a well-respected North American marketer and manufacturer. Its balanced portfolio of leading and emerging, on-trend brands spans pet food and pet snacks, coffee, and consumer food and natural beverages.

L O G I S T I C S : Beaver Street Fisheries. The top importer, manufacturer and distributor of quality frozen seafood has been around for more than 60 years. Beaver Street Fisheries offers an extensive variety of products, plus competitive pricing, and aims to satisfy the diverse needs of wholesale, retail, institutional and foodservice operators. Beaver Street Fisheries was also presented with Reinhart’s Marketing, Sales Support and Seafood awards in 2018.

J&B GROUP

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S U P P L I E R S B E V E R A G E : Leahy-IFP. The 60-year-old company focuses on beverage contract manufacturing solutions, ranging from high-acid aseptic beverages to the highest quality fruit juices.

Leahy also proudly provides environmentally friendly packaging solutions.

B U S I N E S S

J&B GROUP

F R I E N D L I N E S S :

Alpha Baking Co., Inc. The Chicago-based company has been honored consistently for customer service. Alpha Baking’s frozen foodservice division offers a full line of quality bread, buns, rolls and sweet goods nationwide; its fresh division has been supplying restaurants and other dining institutions throughout the Midwest with fresh bread and specialty items since 1979. Alpha Baking Co. was also presented with Reinhart’s Frozen award in 2018.

C E N T E R

O F

P L A T E :

Dan's Prize. For more than 30 years, Dan’s Prize has established itself in the meat industry. The Georgia-based company produces more than 500 sliced, whole muscle and specialty products.

G R O C E R Y :

ALPHA BAKING CO.

Pacific Coast Producers. The agricultural cooperative, owned by over 160 family-farms, is in central and Northern California. It specializes in canning fruits and tomatoes for private brands throughout the world. The cooperative was launched in 1971 by three farmers.

N O N - F O O D : U S Chemical. Flourishing since 1962, U S Chemical boasts a history rich in growth and development. The world-class formulas in the company’s products cover every aspect of cleaning with innovative technology.

P R O D U C E : Wholesale Produce Supply, LLC. A stalwart in Minneapolis since 1964, Wholesale Produce Supply is one of the largest wholesale distributors of fresh produce in the Upper Midwest. Its produce ranges from apricots to zucchini. n

SCHREIBER FOODS

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Enticing Ways to Use Premium Ingredients This Season

by Audarshia Townsend

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Brunch at Chicago’s Lula Café is a ritual on weekends for many willing to wait up to 45 minutes for a table. What’s most intriguing is how owner/chef Jason Hammel keeps guests guessing with an everchanging menu that’s seasonal with unexpected ingredients.

He’s elevated, for example, the classic Spanish tortilla. Miniature pieces of shrimp delicately fold into the exotic omelet and a dollop of house-made crème fraiche with fresh herbs add to its visual appeal.

It’s a hit with customers, many who order it to share.

One of the easiest ways to make a profit from your menu is to offer diners fun and enticing plates they may share. Hammel, however, advises chefs to think about whether the ingredient adds anything to the flavor and texture of the dish other than its “premium-ness.”

“Guests will accept (premium items) when they are purposeful and above all delicious,” Hammel continues. “Extraneous stuff rightfully gets under people’s skin. Guests are smart, and they don’t want to pay for things that are there only to raise check averages.”

During the holiday season especially, groups will order dishes everyone recognizes. If they really like them, they might order two or three of the same dish. Put an upscale spin on meatballs, flatbreads, sliders and more with a key luxury ingredient, but make sure it makes sense. That way, guests won’t balk at higher price points.

Gourmet Chocolate Pizza At Max Brenner, with locations in Boston, New York and Philadelphia, the most exciting attraction is the Chocolate Chunks Pizza. The signature dessert is topped with melted milk and white chocolate chunks, and for those who order “the works,” also crunchy hazelnut bits, bananas, peanut butter and roasted marshmallows. It’s an offbeat way to present dessert, plus it’s perfect for Instagramming and sharing.

Lobster-Topped Flatbreads At Seasons 52, the casual chain restaurant found nationwide, lobster is a great way to upsell the signature brick-oven flatbreads. In addition to lobster, it’s topped with roasted sweet peppers, slivered scallion and lobster-infused sour cream. It is priced $5 more than flatbreads topped with garlic pesto chicken or roasted Roma tomatoes.

Gourmet Chocolate Pizza

Happy Hour Prime Rib Bites Slow-roasted prime rib is a family affair at Gaslight Grill in Leawood, Kansas, on Sundays when it’s served during the brunch buffet or as part of dinner. But during happy hour, it’s part of the $6 menu for guests looking for budget bites.

Slow-roasted prime rib sliders are one of the most popular choices.

Making Veal Appealing to All Located in Nashville’s historic theater district, Etch aims to keep dishes and drinks clean and simple. That includes the veal and shiitake mushroom meatballs entrée, which is $27 and accompanied by tempura gruyère cauliflower hearts, beet dijon relish and red pepper tomato oil.

Lasagna Goes Wild Game

Lobster-Topped Flatbreads

Every winter, Washington, D.C.-based Café Berlin adds several wild game dishes to its menu. The star of the menu is venison, with it featured as a tartare, as well as in lasagna or meatloaf. While the dishes are unconventional, diners are most attracted to them because they’re on the menu for a limited time. n

“Guests will accept (premium items) when they are purposeful and above all delicious.”

– Jason Hammel, owner/chef of Lula Café

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Make your display a showstopper

5 Tips from Our Culinary Experts to Help You Craft the Perfect Platter

"To enhance sales, restaurants can incorporate 'CharCarts,' which are mobile carts in dining rooms where guests can see the selections and order by the piece," says Kevin Nash, division chef at Reinhart Foodservice.

The playful idea of allowing diners to interact with servers and chefs by picking their own meats and cheeses encourages participation. From an aesthetic perspective, this is a showstopper. Make sure to take the long way to the table so other diners are inspired to order their own customized charcuterie boards.

by Erica Bethe Levin

Minus vegetarians, almost everyone on the planet loves a festive charcuterie platter.

But not all platters are created equal. The perfect platter boasts a variety of flavors and textures, varying degrees of heat and spice, and a playful take on accompaniments.

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Always add cheese, please Just like the bologna and cheese sandwiches of our youth, meats still need their fromage counterpart. "For cheeses, it's always a good idea to have one crowd pleaser, one unique cheese and another mild one," recommends Brian Funk, division chef at Reinhart Foodservice.

"Fresh mozzarella is a great crowd pleaser, sottocenere cheese is unique and Gouda makes a nice, mild cheese.”

Chef Merry has his own preference for charcuterie-paired cheeses.

"Huntsman cheese is a combination of two cheeses. A double Gloucester, a firm, mellow, tangy cheese made only from the milk of Gloucester cows, sandwiches a Stilton blue cheese, a blue-veined, strong, smooth and creamy cheese. The best of both worlds! And, of course, an aged cheddar from Grafton Village. What’s not to like about a great aged cheddar?"

Let your palate guide you "It’s all about adventure when it comes to the perfect charcuterie platter," says Jeffrey Merry, corporate executive chef at Reinhart Foodservice. "Putting together unique meats, cheeses, spreads and breads; exploring textures and flavors. It needs to be a little crunchy, a little acidic, a little sweet and a little tangy."

The meat of the issue Salami, prosciutto, bresaola, capicola, chorizo, pâté, terrine, speck, rillettes, 'nduja, soppressata, cured sausage and lardo are excellent choices for a modern-day charcuterie platter. Some are spreadable, some unctuous, some uber salty and some just plain old familiar.

But it is absolutely essential "to prepare the meats properly," advises Kevin Nash, division chef at Reinhart Foodservice.

All of this should be built around the star of the show: the meat. "The foundation has got to be the protein, and like a great story you build on it," continues Merry.

Dressing up platters with the perfect accompaniments The chefs agree that accompaniments and bread nicely complement charcuterie platters. Nash likes using pickled vegetables because of the balance the acid from the vinegar brings to the platter. He also prefers to use homemade preserves and jams. “Collectively you bring together the salt, vinegar and sugar. The perfect trifecta," he says. Merry prefers more of a 'four-fecta.' He chooses cornichons for a crunchiness, a fig spread for sweetness, olives for a tangy element and a robust Dijon mustard for acid.

All of these components require a starchy vehicle in the form of bread or crackers, of course. "I love to do brioche bread, lightly toasted with garlic clove," says Funk. Merry prefers a "nice, chewy, sliced baguette or lavash crackers." n

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PRESENTS:

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Check out all the delicious tacos we created using Hidden Bay seafood, and get cooking!

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For inspiration and recipes, go to RFSDelivers.com

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“Cash alone doesn’t provide the connection we’re trying to make nor does it necessarily generate thankfulness.”

- Jason Plutz VP of Operations Cooper’s Hawk To employees, the holidays can mean packed tables and plenty of overtime, so how do you keep the Grinch away and nurture seasonal spirit? We asked Jason Plutz, senior vice president of operations at Cooper’s Hawk, one of the five fastest-growing restaurant organizations in the country; Jason Kaplan, CEO of JK Consulting; and Meghan Kavanaugh at Upserve, a leading restaurant management platform.

Restaurant Inc.: A few ways to get restaurant staff in the holiday spirit?

Jason Plutz: Extend hospitality with food and wine to your staff, and they will be inspired to make guests feel the same way. Each of our locations holds its own team event to set the foundation for a joyful season.

We’ve seen holiday breakfasts, pajama parties, ugly sweater contests and cookie swaps. Also important is letting team members know their schedules through New Year’s Eve by the first week of November, giving them time to plan their lives and enjoy the holidays.

Jason Kaplan:

RI.:What kind of incentives prove most motivating?

Jason Plutz: We keep our prizes small and easy to execute, such as gas cards or Home Depot gift cards that provide real value and an experiential memory each time it’s used.

Larger prizes can motivate if paired with a greater purpose. For instance, our driving development program has generated a high level of engagement by connecting with the goal of internally developing our organization’s future leaders. We’ve given away 11 BMW luxury sedans since the program began!

Jason Kaplan:

Conduct fun competitions such as the station with fastest service for front of the house, and best attendance for back of the house.

Give employees the chance to earn extra money with better shifts during the holidays or reward them with prizes they can use in their daily lives, like a big screen television.

Meghan Kavanaugh:

Meghan Kavanaugh:

Call an all-hands meeting ahead of the holiday rush to chat through schedules and menus and make an evening of it by asking your bartenders to experiment with holiday cocktail recipes for all to enjoy.

Many servers are still motivated by tips, so they may be buoyed by the fact that restaurant sales grow between four percent and six percent year-over-year in November and December. Reward them for a job well done by offering more flexible hours after January.

RI.: Any final words of advice for operators as they prepare for the busy season ahead?

Jason Plutz: Collaborate with the people who work on your front lines on what’s reasonable to provide as an incentive. Don’t assume you know what they want.

Jason Kaplan: Consider daily competitions to spread the wealth and don’t create animosity with a prize like a huge vacation earned by just one employee.

Meghan Kavanaugh: It can be fun to engage staff in decorating the restaurant or designing a new holiday menu, but ask how they’d prefer to celebrate and allow them to vote on it. n

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Deck the Halls Tips on Dressing Up Your Bar from One of the Season’s Most Festive Spots

by Victor Ozols

W

ith the holidays upon us, operators are once again tasked with creating a warm, welcoming environment that gets guests in the mood to celebrate—and spend. As one of the first things a customer sees upon entering—and the last they see before leaving— the bar provides the ideal place to make a good impression.

Managers across the country are doing just that, with creative displays ranging from traditional to modern, elegant to out-of-this-world, and everything in between.

We spoke with Chelsea Lavin, communications manager at Soho House Chicago, to get some holiday design tips from Fox Bar. The cozy, late-night spot tucked in a corner of Chicago’s Chicken & Farm Shop always goes all-out for the season, and reaps the benefits with spirited, upscale crowds every night. Take note, then go forth and be festive.

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1 Feel free to go a little crazy and others will follow.

“Every December, our public-facing drinking den, Fox Bar, gets ‘littered’ in Christmas cheer for the holiday season.

We prefer an overthe-top aesthetic, as it’s our one month of the year to go crazy with decorations, and it aligns well with the humor of our small bar team.

The spirit is truly infectious.”

2 Plan your work and work your plan.

“We work with a local landscaping and design business called Bottle & Branch, who completes the install per our design brief. The most impactful design feature, visually speaking, is the excessive amount of ornaments we suspend from the ceiling.”

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3 Make a connection.

“The theme carries out to the menu, which offers yuletide libations with playful names, like "Joe Pesci’s Gold Tooth," made with brown butter-washed VS cognac, port, cane sugar and walnut bitters. All drinks are served in vintage holiday glassware as well.”

Let guests do their Christmas shopping while they drink.

“Something we started this last year, which we’ll look to bring back in December, is branded holiday merchandise, which bill well as stocking stuffers. Last year, we offered Fox Bar beanies, a winter tee shirt (depicting a Fox riding a Zamboni), shot glasses and camping mugs.”

5 Dream big “Our pipe dream, which we’d very much like to execute this year, is to set up a toy train to traverse the perimeter of the bar. Here’s hoping for a Christmas miracle.” n

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Cashing in With Gift Cards during the Holiday Season

by M. Jane Johnson

Gift card sales rev up during the holidays, and for operators it’s a great gig to be part of, stirring up revenue and often introducing new customers to the concept.

Here are two statistics worth paying attention to: When asked, 40 percent of consumers said that, for holiday gifts, what they want more than anything else are gift cards. Eclipsing clothing, electronics, furniture and even jewelry, the premise of a card front-loaded with discretionary spending power is pure catnip, according to WalletHub, which conducted the survey.

The National Retail Federation adds that 60 percent of consumers are keen on the idea of receiving a gift card.

WalletHub also notes that breaking into sixth place for most popular gift cards is Starbucks, a strong signal that restaurants should be quick to market their gift cards, especially during the holiday season when sales explode.

“Everyone wants to give gifts that will be liked by the recipient and research shows that experiential gifts such as restaurant gift cards are more preferred than material items,” says Mary Steffel, assistant professor of marketing at Northeastern University’s D’AmoreMcKim School of Business in Boston. “They’re more socially connecting and people respond positively to that.” And for operator, the upside is big, too. “There’s very high likelihood that, when redeeming gift cards, recipients will spend more than the purchased value.”

Gift-givers like to feel that, even if they’re giving gift cards, they’ve put thought into the selection process and come up with something personalized and special.

“That’s why you see so many designs at Starbucks,”

Steffel says. “Customers pick out the one that is most appropriate and all of a sudden they feel like they’ve selected the perfect gift.”

Millions of recipients will coo with delight over restaurant gift cards received over the coming holiday season. Here’s how to join the party by promoting sales: • For in-person sales, make it easy to purchase gift cards/gift certificates. Ideally, servers and bartenders can simply add them to the check.

• Use visual signage such as table-tents, on-menu notices and even chalkboards to highlight their availability. Especially at the holidays, consider adding info to the print-out of receipts.

• Independent restaurants may opt to use handwritten paper certificates in lieu of plastic cards.

This is perfectly fine though the impact will be higher if they are personalized, perhaps printed or stamped with the restaurant’s logo. They should be presented in an envelope or small gift box.

• If you have e-commerce on your website, consider selling electronic gift cards.

• Some restaurants find that offering an incentive for purchase multiple gift cards or those with high value spur sales. n

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On the Eve of New Traditions M. Jane Johnson

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It doesn’t have to be a standard-issue prix fixe New Year’s Eve fete this year. Get busy and create a fab theme, then watch the fun unfold.

A party planning pro offers tips.

Rachel DeMarte doesn’t mince words. “New Year’s Eve prix-fixe dinners are a little lame. It’s done so much,” says the Chicago-based event planner and restaurant owner. “Overdone, really.”

It would be hard to dispute that many, if not most, restaurants playing the New Year’s Eve game will plan a special tasting menu and offer it at one or two seatings. There will be sparkling wine, party hats and a choice of entrees that surely will include filet mignon, among other options.

“And a lot of people will leave, saying it wasn’t memorable,” DeMarte warns. “It’s the same year after year. At one of the most festive times of year, people are stuck in their seats wondering when it will end.”

Her antidote to dullsville?

“Get the whole staff involved and create a theme that fits your restaurant. You can start in the morning and transform the space, make it magical, creating a full experience for guests,” DeMarte recommends.

That means décor, music, food, beverages. “It has to look and feel the part,” she continues.

“Think about a white party where invitations (or marketing materials) are white, guests dress in white, the room is draped in white and food is white. It’s very chic and memorable,” she says, adding that it doesn’t need to be black-tie formal.

“More casual might create a better vibe for your concept.” DeMarte recalls a David Bowiethemed party a restaurant hosted a few years ago. “The minute the flyer arrived, you had a sense of fun, like this was a can’t-miss event that guests would remember for a long time.”

“Get the whole staff involved and create a theme that fits your restaurant. You can start in the morning and transform the space, make it magical, creating a full experience for guests.”

- Rachel Demarte Event Planner/Restaurant Owner

Check out demarte’s checklist of ideas on the next page!

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Think realistically if you and your team can execute the event with internal resources or if an events planner will be helpful. “If you do a lot of special events and parties, you probably can handle it. If not, bring in help.”

Once the theme is solidified, build it out to all aspects—invites, marketing, F&B, décor, entertainment. “Be mindful of your brand and how the theme fits,” she says. “But don’t be afraid to take a risk and go a little out there.”

Have strong and appealing graphics for all materials. “It’s the first experience people will have. A great look will hook them.”

Plan on having food stations rather than a seated meal. “Mobility keeps it fun and active.”

An open bar will be more party-minded. “Figure out the pricing and build it in.”

It’s entirely possible to do two versions of the same general theme, one for an early, family-oriented group and another for those who will revel right through the midnight hour. “Say you do ‘Evening in Paris.’ The décor works for both. Food selections can change as needed, and more important, the entertainment tailored for each.

Mimes, caricaturists, jugglers, magicians all can be part of the theme; what they actually do might evolve.”

Involve chefs, bartenders and servers in the process. “They have great ideas and will be key to success.”

If you feel that a seated-dinner is an absolute must, DeMarte suggests having something interactive already on the table. “Maybe a charcuterie platter, something that creates its own little party at the table.” She also offers that tableside service will liven things up— anything from Caesar salad to cherries jubilee. “Dessert could also be at a station. Any time you can let guests get up and move around increases the fun.”

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For the late-night crowd, bring out small snack food and coffee at the end.

Don’t bite off more than you can chew. “If you have grand ideas, make sure you have the capabilities.” n

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‘Tis the Season for

Heartfelt Giving It Pays to be Generous during the Holidays Erica Bethe Levin

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E

very year the holidays arrive we are reminded that it’s time to give back. Restaurants almost always get into the holiday spirit with festive décor, promotions, and seasonal food and beverages, but many chefs and operators also choose to donate their time and money to worthy charitable causes.

Chicago's Piece Brewery & Pizza also realized the importance of giving back while simultaneously driving business to the establishment.

“We understand that our part is not only offering guests unique dining experiences, but giving back to the communities,” says Francesco Balli, co-founder and CEO of Miami-based Grove Bay Hospitality Group. “We enlist each of our nine restaurants to select causes they’d like to support.”

Restaurants like Death or Glory in Delray Beach, Fla., also get into the holiday spirit, thanks to Miracle, the beloved Christmas popup bar that started in New York City in 2014. This holiday season (the day after Thanksgiving through New Year’s Eve), Miracle is launching at more than 100 locations worldwide.

Though Balli advocates yearround giving—his restaurants regularly host classes where children are taught the importance of eating a well-balanced diet—two of his establishments host food drives in November and assemble meals that are distributed to 200 needy families the week of Thanksgiving.

“Miracle is an amazing network of cocktail bars across the U.S. and globally that brings together the perfect blend of kitsch and nostalgia, while emphasizing expertly crafted cocktails,” explains Annie Blake, co-owner of Death or Glory. “The holidays remind us how much we all have and how important it is to give what we can to those who are less fortunate. Not only is this an amazing opportunity to give back, it also generates tremendous sales and gets us a lot of media coverage.”

“I’ve heard from employees that they value being able to give back and having us support causes they believe in,” says Balli. “This, in turn, creates great employee morale and allows us to deliver a better experience to guests, which of course creates repeat business and an increase in sales.”

Chicago’s Piece Brewery and Pizza also realized they could drive business and give back. Twelve years ago, the restaurant launched what would become its annual Christmas Carol Karaoke Party on Dec. 23, a traditionally dead night in the restaurant business.

Participating restaurants’ bartenders serve a creative roster of Christmas cocktails in custom Miracle holiday glassware, which are available for purchase. Ten percent of proceeds from these keepsakes benefit charity. n

“The idea was to drive business on an otherwise slow night and give back to PAWS (Progressive Animal Welfare Society),” says owner Bill Jacobs. They donate 10 percent of sales from the evening, along with $5 per karaoke song, to charity. The total is generally upwards of $1,000.

“The holidays remind us how much we all have and how important it is to give what we can to those who are less fortunate.”

– Annie Blake, co-owner of Death or Glory

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Ari Bendersky

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Boost Your Bottom Line with Private Parties During the Holidays Holiday parties are always fun for attendees. Food is abundant, booze flows and camaraderie ensues. And for the host restaurant? It’s a great way to boost your bottom line at the end of the year. Competition for this business often is fierce, but with some strategic planning, you can fill your calendar throughout the holiday season.

“We do our best to send personalized emails to guests and companies that have booked parties with us in previous years, offering them first dibs on our spaces starting as early as September,” says Natasha Miller, director of marketing at the Meatball Shop in New York. “We also do outreach via social media and email blast to our entire database, reminding them that our private events spaces are the perfect venue for their holiday gathering.”

Miller also recommends that restaurants with private dining rooms keep them set up at all times in case prospective clients want to see them. That way they have a firsthand idea of what to expect, even without holiday decorations and music.

Once you get the word out to your network, you can offer early bird discounts to companies that book by a certain date, according to Angela Zoiss, vice president of marketing for Chicago’s Bottleneck Management. She also encourages using social media as a marketing tool.

“Utilize relevant hashtags coupled with your best imagery that shows off your spaces,” Zoiss recommends. “Those hashtags can be as vague as mentioning holiday parties or specific to appeal to event planners and office managers.”

Last, let groups know you’ll work with them to create set menus, which will make things easier for them. Your kitchen will also thank you.

“A set menu allows your kitchen to prep in advance,” Zoiss adds. “Most hosts appreciate knowing the food is taken care of in advance, ensuring there aren’t shortages or long wait times during the event.”

Because if that happens, you might not see them again next year. n

“Utilize relevant hashtags coupled with your best imagery that shows off your spaces.”

- Angela Zoiss

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6 ESSENTIAL TIPS TO KEEP YOUR DINING ROOM BUSY IN OFF-SEASON

by Ari Bendersky

What restaurant doesn't love the holiday season? Chances are you see a spike in traffic with people coming in with friends and family, popping by for after-work celebratory drinks at the bar and spending a little more than usual due to the festive mood of the season.

Then January hits and you wonder where everyone went. It doesn't have to be that way. We asked folks in the industry to share ways they keep busy during what's typically considered the post-holiday slump.

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"The more innovative restaurants will own the season: crafting and promoting menus inspired by the season to help drive guest counts."

– Jeff Carl, managing partner at industry consultants Restaurant Brandworks

"It's crucial to research what your city and local community have planned. Research art exhibits, events, celebrity anniversaries, convention and trade show schedules and more. What you promote at your restaurant should always correlate with what's happening in the city, but it's important to always keep the restaurant identity and brand cohesive."

– Martial Noguier, chef/owner, Bistronomic, Chicago

"It could be a new menu, take-out specials for the month of January, or a 'fresh' rollout with the perfect options to knock off the holiday weight. You can tease this through table tents, on receipts and on social media.

Bounce backs that can only be redeemed after Jan. 1 are great as well."

– Antoinette Jonas, designer and marketer, Hawkers Asian Street Fare throughout Florida, Atlanta and Charlotte

"We launched 'Commuter Hour' a number of years ago to encourage people to linger after work and avoid traffic and Metro delays. From 5 to 7 p.m., we offer some of our favorite small bites like artichokes 'alla Romana.'"

– Chef Todd Gray and Ellen Kassoff Gray, co-owners, Equinox Restaurant, Washington, D.C.

"People have birthdays every day and if you market a good birthday special for small groups and parties you just may book extra parties during the slow post-holiday season."

"We focus most of our efforts around major sporting events, primarily NFL and NCAA football games, playoffs and championships. Super Bowl Sunday is the second busiest day of the year for us, second to Cinco de Mayo. We also use this time to review our menu and create possible new menu items, testing them with focus groups composed of loyal customers and local food/lifestyle influencers."

– Victoria Reyes, head of operations, Tito’s Burritos with five locations in New Jersey

– Serge Zborovsky, managing partner, Raise New York

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arlier this year, the country watched a video in shock and dismay as two African-American men were led out of a Starbucks outpost in Philadelphia in handcuffs.

Only two minutes before they had arrived, a white manager had called the police to report they were “trespassing.”

Following outcries from community and national civil rights leaders, Starbucks acted quickly, announcing it would simultaneously close 8,000 stores for a four-hour session on racial bias.

Denny’s, IHOP and Waffle House also found themselves in the headlines in recent months, not for their famed all-day breakfast menus, but for racially charged incidents widely circulated on social media. From an IHOP server in Maine demanding black teens pay in advance for their meals to an Alabama manager at Waffle House calling the police on a black woman disputing charges on her bill, these racial biases have affected some of the country’s most recognized brands. There have also been numerous complaints of homophobic and xenophobic actions by customers patronizing smaller establishments in recent months.

All companies have issued apologies to the affected parties and statements to the media about their “commitment to diversity,” of course, but the real issue is how they could have avoided these situations in the first place. With more Americans dining out than ever before, the likelihood of catering to diverse clienteles is higher than ever. One of the most important factors to operating a successful restaurant is customer service, say experts, and that means servicing all customers at the highest level.

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Dr. Kevin Cokley’s solution is simple. “You need to treat every customer as though that customer is your family,” says the distinguished psychology professor at the University of Texas at Austin who has written for professional journals like Cultural Diversity and Ethnic Minority Psychology, Journal of Multicultural Counseling and Development and Harvard Educational Review.

“We all have family members who get on our nerves from time to time, but think of these individuals as your family members, and how would you want your family members to be treated when they are being served? We tend to put people in a box when we don’t feel connected to them, whether it’s by race, gender, sexual orientation or religion.

for All Operators to Consider from Kathleen K. Henson, Founder & CEO, Agency H5, an awardwinning integrated marketing firm based in Chicago: • Start with a diverse team. Different backgrounds means different perspectives and more ideas.

The worst thing you can do is put yourself in an echo chamber.

“Instead, see these individuals as a part of your family.

If people in the restaurant industry got to that point, it would go a long way to ensuring that people will be treated with dignity and respect.”

When incidents do manage to spiral out of control, Dr. Cokley believes diversity training should be mandatory, however, these trainings should be carefully curated for effect.

“The question is what is the content of these diversity trainings?” he says. “You have a lot of people who claim to be these diversity consultants, and they make quite a bit of money doing this sort of consultation, to me it would be very important to find out what that diversity training entails. And is it impactful?”

He cites as a good example Starbucks, whose training after the Philadelphia incident earlier this year consisted of employees breaking into groups of three to five people to engage in written and visual curriculum put together by implicit bias experts and civil rights activists.

According to the Chicago Tribune, store managers and their employees worked alongside each other—and examined their own biases.

“I think that Starbucks workers know and understand very clearly now that the behavior that caused them to get all that negative press is not acceptable and there will be social media consequences and other sort of consequences,” says Dr. Cokley. “I suspect a Starbucks worker will think very carefully now before making that decision that that particular Starbucks employee made.” n

• Ensure everyone knows your company culture. Make sure employees understand your values clearly and succinctly so they can be good stewards of your brand – both in and out of the restaurant.

• Be straightforward with expectations with employees in terms in how they treat all customers. Put proper training and policies in place so everyone understands how to handle delicate issues and situations with customers. When they arise, address them openly and honestly.

• Communicate outward to hold accountability. Make sure everyone on the outside knows what your brand stands to ensure you uphold your values. Encourage employees that when they see something, say something to management.

• Practice what you preach both internally and externally.

People sense and respond positively to authenticity. Ensure that your actions and words align.

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SOUP THERE IT IS Soup Doesn’t Have to Be Boring... These 5 Chefs Tell Us How As the temperatures start to dip, the longing for something warm and comforting rises up. Nothing takes the edge off chilly weather like a steaming bowl of soup. To get the scoop on what makes a bowl really stand out to customers, we chatted with five different chefs who fancy themselves fans of the liquid goodness.

by Lia Picard

RIBOLLITA SOUP

RED PEPPER SOUP

JEFF VUCKO | EXECUTIVE CHEF TRAVELLE KITCHEN + BAR, CHICAGO

CHRISTOPHER GROSS | EXECUTIVE CHEF WRIGLEY MANSION, PHOENIX

Thick and hearty with Tuscan origins, ribollita is a pork broth-based soup packed with hot Italian sausage, garlic, kale, crushed tomatoes, beans and mirepoix. “The secrets are your bread, preferably day old sourdough, and the smoked ham hocks that give it the gelatinous and smoky flavor you want on that chilly fall day,” describes Vucko.

Since it’s a pureed soup, Vucko advises that you don’t skip the finishing touches. “I believe pureed soups need to be finished with a touch of butter for mouth feel,” he says.

The beauty of soup is that it doesn’t have to be complicated to shine. That’s especially true of Gross’ signature red pepper soup. A straightforward combination of red peppers, leeks, olive oil, potatoes, cream and creme fraiche, it is rustic yet decadent. He says, “It’s French-meets-Southwest and very popular with our guests in Phoenix. Thyme in the soup, and the dried portobello mushroom powder garnish, adds layers of earthiness, evoking flavors of fall.”

CURRIED BUTTERNUT SQUASH SOUP

Roasted Chestnut & Pear Soup

ADRIANNE CALVO | EXECUTIVE CHEF & OWNER CHEF ADRIANNE’S, MIAMI

BRYANT WIGGER | EXECUTIVE CHEF TAVERNONNA ITALIAN KITCHEN, KANSAS CITY, MO

Sometimes a classic soup can get a flavor twist for an updated take. “I like making non-traditional soups because it really excites people when they hear about it,” Calvo says. “Soups have a tendency to get boring or not get the attention they deserve, but when you throw in a cool ingredient the guest never expected, all of a sudden it’s a ‘must have.’” Her go-to soup in the fall is a butternut squash soup with warm seasonings like sage and curry. To make it standout, she’ll add crispy Spanish chorizo.

Drawing inspiration from his travels through Alba in Northern Italy, where chestnuts are sold by street vendors and even used for pasta flour, Wigger makes a roasted chestnut soup. “I like to use a fennel and star anise because they add complexity to the natural sweetness of chestnuts,” says Wigger. He also likes to make a pumpkin soup come fall as it gives him memories of his grandmother’s farm in Missouri where she would also make pumpkin soup. n

CURRIED CAULIFLOWER SOUP DERRICK GREEN | EXECUTIVE CHEF APRON, ATLANTA Green likes to make a hearty soup with cauliflower. He says, “My inspiration typically comes from ingredients that reflect specific seasons, like spices, as well as balanced flavors and regional cuisines.” As much as he likes the cauliflower soup with an unconventional twist from curry, he also likes to mix it up and make tortilla soups and callaloo. “Variety is the spice of life, so trying new things is always on my agenda.”

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No Holiday from Good Behavior

by Mindy S. Kolof

It’s been a rough year for the restaurant industry, with the spotlight continually shining on numerous people behaving badly. With holiday celebrations in the offing, operators need to be aware of the risks lurking under the mistletoe. The National Restaurant Association’s launch of new sexual harassment training tools couldn’t have arrived at a more opportune moment.

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“I was the only woman in that kitchen…I’d walk by and the guys made comments about my body…they were constantly making comments about women’s bodies and ranking them, and saying what they’d do to them if they ever had the chance. I felt like I had to watch my back all the time and I couldn’t focus on anything else.”

Protect Yourself and Your Staff This Season with New Training from the National Restaurant Association

– A former line cook describes the hostile work environment at her previous job

Teachable moments such as the ones described to the left are at the heart of ServSafe’s “Sexual Harassment Prevention for Restaurant and Hospitality Employees/Managers,” a compelling new tool for engaging and training staff on this vital issue.

“She never complained so I

Janet Benoit, vice president of Learning and Development, National Restaurant Association (NRA), describes the thoughtful approach taken to developing the course: “We dug deep to consider the effect of the #metoo movement and used testimonials to connect legal rights with the reality of the workplace.

Many programs focus on the law but may be tone deaf as to what people actually want, and need, to hear. We’ve infused a different tone to convey the impact of sexual harassment from all perspectives.”

figured she was cool with it and I didn’t want the rat the guys or my manager out. I feel like I failed my friend.”

– A male friend, who helped her get the job but didn’t protect her once she was in the kitchen

“Don’t consider a training program a ‘one and done’ event, but an ongoing conversation, continually identifying what is appropriate and how it translates across cultures.”

– Gerry Fernandez, President & Founder, Multicultural Foodservice & Hospitality Alliance

The employee program takes approximately 45 minutes, and articulates terms frequently used but misunderstood such as "quid pro quo" and "hostile work environment;" costs of harassment to victim, employer and the harasser; and how to report incidents, including "what if your manager is harassing you?"

The extended course for managers underscores their responsibilities in dealing with liability, investigation of claims and creating a positive work environment.

“The best practice is to start with a training program such as this one, designed to equip employees and managers with vital information,” says Benoit. “To ensure a safe environment, individual owners must take it past the moment of training and embed it into their restaurant’s culture.”

Response to a summer pilot program was “tremendous, averaging over 1,000 registrations a week, and much positive feedback on content and pace,” reports Benoit. More to come this winter, as the NRA partners with the Multicultural Foodservice & Hospitality Alliance (MFHA) on a training program to identify and manage unconscious bias in the workplace. Like sexual harassment awareness, training is not a single event but requires continual reinforcement.

“That, along with serious consequences for those who act inappropriately, is how you change cultures,” says Gerry Fernandez, MFHA founder. n

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19 for 2019 New year, new resolve: to do better, be better and get better. We chatted up operators to discover what they’ll set their sights on when the calendar turns over. But why wait until Jan. 1? Get a jumpstart on success right now.

M. Jane Johnson

1. Be transparent with key team members. “How can I ask them to hit a sales-growth number if they don’t know the larger picture,” says Max Goldberg, partner in Nashville-based Strategic Hospitality multi-concept restaurant group.

2. Focus on how guests are treated by every person with whom they come in contact. Service is only rarely as good as it can be; resolve to do better. “It’s important to get customers to engage with you. For us, it’s students and, both with focus groups and informally, we talk to them on their level,” says Peter Napolitano, director of auxiliary services at Binghamton University in Binghamton, N.Y. (Napolitano recently retired after 40 years in the industry.)

3. Manage change with laser-like focus on how it will affect all stakeholders, especially guests and team members. When one of Strategic Hospitality’s restaurants was about to undergo reconcepting, Goldberg says they planned a series of thank-you parties for customers and worked to place any team member who wanted to stay within their other restaurants.

4. Assess your equipment inventory and match it to your needs. “There’s always something new. Talk to manufacturers so you don’t miss all what’s out there,” says Napolitano.

5. Visit your restaurant’s website to check functionality with special attention for mobile users. Hours and location should be right there, current menus posted. If there is a “contact us” function, respond within 12 hours.

6. Pretend that the health inspector is coming in tomorrow. If you wouldn’t pass with flying colors, get busy because maybe they will show up tomorrow.

7. Have a real snapshot of the financials.

“Check key metrics on a daily basis. Don’t wait to be surprised,” says Goldberg.

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Get Your Business in Order Throughout the New Year with These Valuable Tips

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8. Recommit to pre-shift meetings, if not on a daily basis, then at least several times a week. Make them upbeat, positive and energizing for staff.

9. If recipes aren’t written down, it’s impossible to follow them, cost them and calculate nutritionals. Formalize them and make sure they’re followed.

10. Look at your menu with fresh eyes. Is it appealing and in line with consumer preferences? Do-able? Ask yourself, truthfully, if you like the food. If you can’t answer an honest yes, get busy. “It needs to be accessible, approachable and comforting,” says Josh Capon, executive chef/ partner of six New York City restaurants, including Lure Fishbar and Bowery Meat Company. ”I want menus that read like a list of greatest hits where I want to order everything. If there’s a dog at the bottom, get rid of it.”

11. Pay attention to both hard data and soft data. POS systems generate the hard stuff, while real people, as in customers, social posters and employees, stir up soft data. “Look at all of it,” says Capon.

“Your POS system won’t tell you if 10 guests have asked about the cauliflower steak you took off the menu, but servers will.”

12. Commit to doing one thing better each day and conscientiously pursue a path to improvement. “I wake up every day thinking what can be better in our businesses and then decide what it will take to get there,” says Goldberg.

13. Recognize that staff is at least as important as guests and treat them accordingly—as real people rather than entries in the operating expense column. Greet them by name.

15. Figure out how you might stand in the way of good forward progress. Says Capon: “I think of myself as the captain. There are all these moving parts and functions. It’s my job to hold it all together and let them do what they need to.”

A T

16. Make your vendors and distributors partners in your business.

17. Differentiate your restaurant so it stands distinct from competitors.

There’s a joke among fast casuals that you could change the name on any of the menus and no one could tell which it belonged to. Don’t be that cookie-cutter business.

18. Stay fresh and relevant. “It’s absolutely necessary to evolve, be current and in the moment,” says Capon. “Weed out the noise and don’t worry about everyone else. Find your best course.”

19. Don’t lose sight of the day-to-day, but don’t get bogged down in the moment.

Success will be heavily dependent on balancing present and future goals. And by the way, set some goals. “Figure out what the future needs to be,” says Napolitano. n

Give verbal call-outs for jobs well done. Provide feedback with an emphasis on positive aspects and an eye toward improvement. “They’re not just my staff, they’re like family,” says Capon. “They have to be treated that way.”

14. Find ways to save money without compromising food quality or service standards.

Better purchasing, less waste, smart labor management. “Mobile ordering is one area that can save labor cost and give you an opportunity to move those costs to the center of the plate,” says Napolitano.

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18CCI-0

A FLAVORFUL BASE FOR TODAY’S ON-TREND DISHES. Leverage the versatility of CULINARY SECRETS™ CREAM SOUP BASE (RFS#10778) by combining two of the industry’s hottest trends—comfort food and global flavors—into unique fusion dishes.

CUBAN STYLE MAC ‘N’ CHEESE features a rich and tangy combination of CULINARY SECRETS™ CREAM SOUP BASE, cream cheese, mustard, Swiss and Monterey Jack cheeses, topped with ropa vieja, bread crumbs and diced pickles.

MAKE IT A CHOWDER!

CHECK OUT THE PROFIT POTENTIAL OF CUBAN STYLE MAC ‘N’ CHEESE

9

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Combine prepared CULINARY SECRETS™ CREAM SOUP BASE with chicken stock, corn, potatoes, carrots, garlic, sofrito and ropa vieja to create a creamy Cuban chowder. Finish with fresh cilantro and a splash of sherry vinegar.

ON MENUS SINCE 2008 Datassential, “Cuban: The SNAP™ Food Profile,” August 2018.

– COMFORT FOODS ARE POPULAR –

CONSUMERS LOVE MAC AND CHEESE

81 10% %

$ 92

ESTIMATED PROFIT (18.8% FOOD COST)

OF CONSUMERS LIKE OR LOVE IT

Technomic, Ignite menu analysis of QSR, fast casual, midscale, casual and fine dining restaurants, Q2 2017 – Q2 2018.

Visit rfsdelivers.com or contact your Reinhart Sales Consultant for additional product information or to place an order.

CUBAN CUISINE IS TRENDING!

PROJECTED MENU GROWTH OVER THE NEXT FOUR YEARS

Datassential Haiku, 2018.

CULINARY SECRETS™ CREAM SOUP BASE (RFS#10778) delivers creamy, authentic taste and texture without the operational hassles and costs of using real cream.

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© 2018 Reinhart Foodservice. All rights reserved.

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These Culinary Inspirations Bring Menus Joy, Holiday Cheer If you find your menu’s in a bit of a rut this holiday season, look no further. We’ve tapped some of Reinhart Foodservice’s most talented culinary artists to create a bounty of recipes certain to spark your imagination.

At a loss for what to include on your private party menu? Chef David Cunningham’s Cajun-inspired pickled shrimp, Chef Brian Funk’s duck meatballs with cherry jam or Chef Jeff Merry’s coconut lobster satay with sweet Asian drizzle should spice up any holiday affair.

If you find your refrigerator overflowing with leftovers from Thanksgiving dinner, our chefs have got you covered there as well. Chef Mark Smith’s Black Friday roast turkey breast sliders or Chef Funk’s Turkey & Cranberry BBQ Sauce Pizza are certain to be gobbled up by diners.

Entertaining vegetarian guests? Chef Lou Rice’s butternut shooters with maple, quinoa and chevre and Chef Quick’s Momma Q's Cheese Ball are certain to be crowd pleasers.

And if you’re looking to present something unconventional and grand to guests, our chefs have created some fantastic dishes that aren’t too difficult to make. Chef Cunningham’s take on the classic Redfish Courtbouillon, for example, is pure magic. And Chef David Quick’s crown roast of center-cut pork loin is certain to be the star of any show.

In all, these 20-plus recipes we’ve gathered should bring joy — and holiday cheer — to diners this season.

Photography by Dan Coha Photography Food Styling by Susan Barrientos-Hevey

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CARPACCIO The perfect party starter gets an upgrade with white truffle oil and microgreens. PG 72

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Justin VanHorn Justin has worked in restaurants since he was 16 years old. His first real opportunity to move up in the culinary world came while working at Axel’s River Grille. Axel’s was a casual, fine dining supper club in Mendota, Minn. Justin started as a line cook on pantry. From there, he learned all the stations and worked hard to become the sous chef. After some time, he was offered the executive chef position.

From there Justin worked at Lucky’s 13 Pub as the executive chef and helped open their Plymouth, Minn location. Since then Justin moved to his wife's hometown and is currently works at the Reinhart La Crosse Meat Department.

CARPACCIO VARIATION INGREDIENTS [Servings: 6] 3/4 lb

Teres Major Chuck Tender Boneless

2 Tbsp

Black Pepper, Coarse

1 Tbsp

Salt, Coarse

1 Tbsp

Ground Paprika

1 /8 oz

Garlic, Minced

1/8 oz

White Truffle Oil

1/4 oz

Balsamic Glaze

1/8 oz

Arugula Microgreens

4 oz

Asparagus

1 oz

Horseradish, prepared

1/2 oz

Green Onion Scallion

1/4 oz

Red Jumbo Onion

PREPARATION Combine spices and set aside. Trim any remaining silver skin off the Teres Major. Next, square off your ends and rub the loin with the garlic. Evenly coat the loin with the spice mixture . In a hot pan sear , all sides for a minute each. Place meat in the freezer until frozen. Thinly slice 4 oz of chuck tender.

Cut grilled asparagus into 2-4 inch pieces. Wrap the meat around asparagus and place wrapped asparagus neatly in a row on serving plate.

Then drizzle truffle oil and balsamic glaze. Finish with microgreens and onions. finish with a smear of prepared horseradish.

FIND MORE OF JUSTIN'S FAVORITE RECIPES ON PG 72 OR GO TO RFSDELIVERS.COM FA L L 2 0 1 8 R F S D E L I V E R S . C O M 5 3

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REDFISH COURTBOUILLON CitrusRoasted Pepper Relish

This classic Cajun specialty adds a bit of Southern decadence to holiday menus all season long. PG 72

PG 72

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David Cunningham Chef Cunningham brings with him more than 30 years of experience in the hospitality and food service industry, with the last 21 years in food service management. His culinary education consists of a B.S. degree from Louisiana State University (general studies and management), an A.A.S. from Johnson & Wales (Culinary Arts) and a B.S. degree from the University of New Orleans (hotel, restaurant and tourism administration). Throughout his illustrious career, he’s received several awards and honors, including as a featured chef at the James Beard House in 2000 and a two-time winner at the “Savor South Walton 30A Seafood Throwdown” in 2013 and 2014. One of his hobbies is barbecuing, and his passion has helped him win a few competitions.

BEHIND THE DISHES

REDFISH COURTBOUILLON: While I was out of school on Christmas break, my father and I spent a lot of time in the Louisiana bayous. If we were fortunate to fill the cooler with fresh redfish, my day would consist of cooking this redfish stew as part of our holiday meal.

PICKLED SHRIMP: My father preferred to catch our own shrimp, and with the abundance available in South Louisiana, why wouldn’t we? We had our own shrimp nets and every season, caught, sorted and stored as much as we could. For holidays we would make this version of cocktail shrimp. They could be made ahead of time and stored in jars with a lid.

PICKLED SHRIMP INGREDIENTS [Servings: 6]

SUB-RECIPE: BOILED SHRIMP

1/3 C

Red Onion, finely diced

2 lb

White Shrimp

1/2 C

Green Onion, Scallion

1 ½ Gals

water

2 Tsp

Garlic Whole, minced

1/2 C

Seasoning Cajun

1 ½ Tbsp Mustard Creole Style

5 Ea

Whole Bay Leaves

2 ½ Tsp

Sugar

2 Ea

Lemon, sliced

1/3 C

Vinegar Cider

1 Ea

Jumbo Onion, chopped

1/2 C

Oil Olive

3 oz

Garlic, Whole Peeled

2 Ea

Whole Bay Leaves

1/4 C

Coarse Salt

1/2 Tsp

Coarse Salt

1/4 Tsp

Black Pepper, Coarse

1/8 Tsp

Crushed Red Pepper

PREPARATION Combine red onion, green onion, parsley, crushed red pepper, garlic, mustard, sugar, salt and pepper in a bowl. Add vinegar and slowly whisk in oil to emulsify marinade. Add bay leaves. Add shrimp and toss to cover the shrimp. Refrigerate for 12 hours to 24 hours.

Plating instructions: Serve in a large bowl or small jars with cocktail forks for individual servings.

FIND MORE OF DAVID'S FAVORITE RECIPES ON PG 72 OR GO TO RFSDELIVERS.COM FA L L 2 0 1 8 R F S D E L I V E R S . C O M 5 5

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BLACK FRIDAY SLIDERS Turn Thanksgiving leftovers into the ultimate day-after gourmet sandwiches. Kids will love them!

PG 73

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Mark Smith Mark Smith is an experienced culinary artist with a joy for life and his work. He has helped open dozens of Chipotle locations across the Midwest but also has intimate experience with smaller businesses: running a food truck pushed him to campaign with other operators for changes to his local city ordinances. An impassioned creator, Mark has worked with March of Dimes and has used his chef’s knowledge to teach at-risk youth in Cincinnati. With Reinhart, his job is to help restaurant owners break through into tough marketplaces and become time-tested venues while engaging with Reinhart’s Sales Consultants to help them serve our customers and put them on the road to prosperity.

KING CRAB CEVICHE INGREDIENTS [Servings: 1] 2 oz

king crab meat, cooked

1 Ea

Hass avocado

2 oz

cilantro

2 oz

shishito chili pepper, roasted and diced

1 oz

lime juice

1 tsp

blood orange olive oil

4 oz

sweet potatoes

1 oz

medium red onion, sliced and pickled

PREPARATION Clean and peel 1 sweet potato. Use vegetable peeler to create long slices of “hay” flash fry until bright orange and crispy. Drain. Season with powdered sriracha.

Carefully remove king crab meat and portion out 2 ounces of large chunks. Portion out jumbo lump crab as well.

Thinly slice red onions and pickle. Put into a pint-sized mason jar. In a small saucepan, stir together vinegar, sugar and salt.

Pour mixture over onions in jar until full. Seal. Chill. Then dice. Roast and char shishitos. Dice. Portion. Finely chop cilantro, stems and all. The stems contain extra moisture but will give texture.

Now gently fold all ingredients in carefully and do not break the crab.

Portion and gently fill the martini glass. Serve hay on top. Drizzle with blood orange oil and salt.

FIND MORE OF MARK'S FAVORITE RECIPES ON PG 73 OR GO TO RFSDELIVERS.COM FA L L 2 0 1 8 R F S D E L I V E R S . C O M 5 7

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BLACKENED SALMON LETTUCE WRAPS With Mango Salsa & Cilantro Lime Sauce – pg 73.

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Will McCray

Unlike most chefs, my culinary education did not start in the classroom. It began at home with my Mom and Grandma. I remember hovering around the kitchen, watching and sneaking a few bites here and there, when I had the chance.

My passion for food and cooking started early. I remember watching the 1980s PBS cooking show with the then famous Cajun cook, Justin Wilson. He was known for his catchphrase, “I Gar-on-Tee!” (I Guarantee). I’ve been a fan of cooking shows ever since. I would always challenge myself to recreate his dishes, and put my own twist on them.

BEHIND THE DISHES

BLACKENED SALMON LETTUCE WRAPS: I love sweet and spicy flavors so pairing the blackened salmon with the sweet mango & pineapple was a

BEAVER STREET FISHERIES

winner for me. Lettuce wraps give you a healthier option besides your traditional corn or flour tortilla.

COCONUT RAMEN & WASABI SALMON: The inspiration for this dish comes simply from my love of Asian cuisine. If I was told I could only eat one type of cuisine for the rest of my life, it would be Asian food. The possibilities are endless when it comes to Asian cuisine. When it comes to seafood, a good piece of Norwegian salmon will always be my first choice.

COCONUT RAMEN W/WASABI SALMON INGREDIENTS [Servings: 4]

1 Tbsp

white miso paste

4

salmon fillets, 4 oz fillets

24 oz

ramen

2 cups

fish stock

1

lime, juiced

1C

coconut milk

4

scallions, sliced

1C

shitake mushrooms

½

avocado, diced

3 Tbsp

olive oil

½ Tbsp

wasabi powder

2

shallots, sliced

1 Tbsp

sesame seeds

1 Tbsp

dry white wine

TT

Kosher salt

PREPARATION Heat 2 tablespoons of olive oil in a large pot over medium heat. Add mushrooms and shallots. Cook until mushrooms are just tender enough and starting to brown, for about 6 minutes. Add fish stock, coconut milk, white wine and miso and bring to a boil. Stir in noodles, reduce heat to low and cook until just tender, 4 minutes to 5 minutes.

Stir in lime juice, scallions and avocado. Season with salt (start with ½ teaspoon salt and add more carefully to keep from overpowering the delicate flavors). Turn off heat, cover pot and keep warm.

Sprinkle skinned side of the salmon with wasabi and sesame seeds. Heat the remaining 1 tablespoon of olive oil in large skillet over mediumhigh heat and add salmon fillets, skin side down. Cook 3 minutes to 4 minutes, then flip fillets. Turn off heat and let fillets continue to cook.

Spoon noodles and soup into four bowls, then top each serving with a piece of salmon.

FIND MORE OF WILL'S FAVORITE RECIPES ON PG 73 OR GO TO RFSDELIVERS.COM FA L L 2 0 1 8 R F S D E L I V E R S . C O M 5 9

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SEARED SCALLOP POLENTA CAKES With Mango Salsa & Cilantro Lime Sauce – pg 73.

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bill frost

As director of culinary operations for the Reinhart Twin Cities division, Chef Frost enjoys helping customers succeed and reach their goals through customized culinary demonstrations focused on current, relevant and trendy concepts. He is a self-trained culinary artist, who boasts eight years as an executive chef, 12 years in food sales, eight years in food sales management, five years as a division chef and two years in his current position for the Reinhart Twin Cities division.

SWEET & SPICY PROSCIUTTO WRAPPED SHRIMP INGREDIENTS [Servings: 6] 2 lb

raw black tiger shrimp

8 oz

whole boneless prosciutto

2 oz

extra virgin olive oil

4 oz

fresh pepper

8 oz

orange marmalade preserves

2 ea

lemon, zest

½ oz

fresh chives

PREPARATION Remove stems and seeds from 7 peppers and cut in quarters lengthwise.

Hold pepper strip on back of shrimp and wrap with small slice of prosciutto. It should be enough for about 28 shrimp.

SautĂŠ in olive oil on high heat for about one minute per side. Remove shrimp and add orange marmalade. Toss in a shot of white wine, if desired. Drizzle over shrimp and garnish with lemon zest and chives.

Garnish with lemon zest and chives.

FIND MORE OF BILL'S FAVORITE RECIPES ON PG 73 OR GO TO RFSDELIVERS.COM FA L L 2 0 1 8 R F S D E L I V E R S . C O M 6 1

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DUCK MEATBALLS W/CHERRY JAM Festive holiday gatherings call for an upgrade to everyone's party favorite: the meatball! PG 74

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Brian funk Chef Funk brings real value to his customers with passion and a deep understanding of the restaurant business. A self-taught chef, Funk started his career washing dishes at a private country club, where he was given the opportunity to cook on the line with a Culinary Institute of Americatrained chef. He quickly became known for his culinary skills and by 2004, he was serving as executive chef for four multimillion dollar breweries in Louisville and voted one of the city’s top 10 best chefs. He then became executive chef for Pullman’s and Beefeater’s restaurants and Trolley Square Banquets at the Reader Restaurant group. In his next position as executive chef at Brett Favre’s Steakhouse, a high-volume restaurant ringing up $5 million annually in sales, Chef Funk hosted a phenomenally successful series of pregame tailgate parties, routinely drawing up to 2,300 attendees.

APPLE CRISP W/GREEN CHILIES, CHEDDAR, HONEY CHIPOTLE INGREDIENTS [Servings: 8]

3 oz

salted butter

2 oz

king crab meat, cooked

1 oz

medium raw pecan pieces

5 ea

Granny Smith apples

2 oz

Vermont smoked cheddar

2 oz

medium pecan pieces

4 oz

mild green chilies, peeled

¾ oz

all-purpose flour

and diced

4 oz

light brown sugar

1/8 oz

table salt

1 oz

maple-flavored syrup

½ oz

lemon juice

SUB-RECIPE HONEY CHIPOTLE 7 oz

chipotle pepper in adobo

SUB-RECIPE APPLE CRISP TOPPING

sauce

3 1/3 oz all-purpose flour

3 oz

extra light amber honey

2 2/3 oz light brown sugar

1 ½ oz lime juice

1/8 oz

1 ½ oz soy sauce

ground cinnamon

PREPARATION Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers.

Measure 2 tablespoons of adobo sauce. Store remaining peppers and sauce for another use. Blend chipotle peppers and 2 tablespoons of adobo sauce, honey, lime juice and soy sauce in a blender until almost smooth.

For the Filling: Mix all ingredients. Place into 7-ounce to 8-ounce ramekins.

For the Topping: Preheat oven to 350°F. In a large bowl, mix flour, brown sugar, cinnamon and salt. Blend butter into mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling. Bake crisps for 35 minutes to 40 minutes. Top with shredded cheddar, let stand 10 minutes, drizzle with honey-chipotle glaze.

FIND MORE OF BRIAN'S FAVORITE RECIPES ON PG 74 OR GO TO RFSDELIVERS.COM FA L L 2 0 1 8 R F S D E L I V E R S . C O M 6 3

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CIDER-SMOKED TURKEY SANDWICH With Tarragon-Apple Slaw pg 74

RECIPES PROVIDED BY

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TURKEY ARANCINI W/ SWEET CHILI CREAM SAUCE INGREDIENTS [Servings: 5]

PREPARATION

1 lb 2 Tbsp 1 small 1½C 2 ½C 3½C 1C 1 1C ¾C 2 ½ Tbsp ½ tsp TT

Cook turkey according to package directions. Cook until well done at 165 F, as measured by a meat thermometer in the thickest area. When done, remove from oven and shred turkey.

Keep warm.

roast turkey breast unsalted butter onion, diced risotto garlic cloves, sliced white wine beef broth buttermilk egg shredded cheddar cheese shredded mozzarella cheese chopped cilantro salt Pepper Fryer oil

SUB RECIPE BREADING 1C ½ tsp ½ tsp 3 2 ea 1C

flour salt pepper eggs bread rolls, crushed ground tortilla chips

SUB RECIPE SWEET CHILI CREAM SAUCE 6 oz sweet chili sauce 1½C heavy whipping cream ½C shredded cheddar cheese ½C shredded Monterey jack cheese Mix all ingredients in a medium sauce pan. Cook over medium heat until cheese is melted and sauce is heated through. You can serve sauce warm or cold with arancini.

Preheat oven to 350 F. In medium-sized pot over medium heat, melt butter, add onions and cook for 5 minutes until soft. Add rice and stir until grains are translucent. Add wine and turn up heat. Cook until liquid is mostly absorbed. Add beef broth and buttermilk, stirring. Bring to simmer, cover and transfer to oven. Bake covered for 30 minutes to 40 minutes until all liquid is absorbed and rice is tender. Remove from oven and allow to cool.

Add egg, cheddar, mozzarella, cilantro, salt and pepper. Allow mixture to cool for at least 3 hours. Set up breading station with 3 bowls. Combine flour, salt and pepper in one bowl.

Whisk eggs in second bowl. Mix bread crumbs and ground tortilla chips in third.

Using ½ ounce size scoop, measure risotto into a ball. Place ball in the palm of your hand. Then place ½ ounce of turkey into the center of rice ball. Shape ball, making sure turkey is completely covered. Roll ball into flour, then egg and finally breadcrumbs and tortilla mixture, making sure ball is completely coated. Repeat until all arancini are completed.

In a medium saucepan, add 2 inches of oil. Heat over medium heat until oil reached 350 F. Fry arancini until golden brown and heated through, approximately 3 minutes to 4 minutes.

Serve with sweet chili cream sauce.

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COCONUT LOBSTER SATAY With Sweet Asian Drizzle pg 74.

Add Asian and Caribbean flair to the private-party menu.

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Jeff Merry A 35-year veteran of the foodservice industry, Chef Merry has served as executive chef at three hotels in the greater Boston area, and most recently as Director of Food and Beverage at the Crowne Plaza Hotel in Natick, Massachusetts. He has also worked as a chef instructor at Newbury College in Brookline, Massachusetts, training hundreds of students for a career in culinary arts. Chef Merry has a keen sense of what it takes to bring a restaurant into enhanced profitability.

He’s been recognized numerous times for his expertise and professionalism, earning the Peabody Hotel Group Culinary Leadership Award, named Manager of the Year for Crowne Plaza/Boston, multiple years and awarded by the InterContinental Hotel Group as Best of the Best: Food & Beverage Director for Crowne Plaza in the Americas.

BEHIND THE DISHES

All my recipes were built around small plates using lobster. Being in New England, I always defer to lobster as a quintessential regional food. I did some twists on standard dishes, a coconut lobster satay, a Vietnamese spring roll with lobster meat, a wonton flour. A wonton wrapper is a great vehicle to transport the lobster goodness into something small and palatable.”

SESAME GARLIC LOBSTER BAO INGREDIENTS [Servings: 3] 6 oz

cooked lobster meat (claw, knuckle, leg), chopped

6 ea

steamed buns

1/8 C

vegetable oil

1 Tbsp garlic, chopped 1/8 C

extra light amber grade A honey

1 Tbsp soy sauce ¼ tsp

crushed red pepper

¼ tsp

whole white sesame seeds, hulled

PREPARATION In a sauté pan over medium to high heat, sauté garlic in ½ tablespoon of vegetable oil. Add honey, soy, red pepper flakes and remaining 2 tablespoons of oil. Combine all ingredients. Once heated, remove from stove. Toss in lobster meat and sesame seeds.

Equally divide into steamed buns.

FIND MORE OF JEFF'S FAVORITE RECIPES ONLIHNE AT RFSDELIVERS.COM

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CROWN ROAST With Bacon Jam pg 74.

We show you how to perfect this oldfashioned holiday favorite.

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david quick

Chef David has been sharing his passion for cooking and foodservice with Reinhart customers since 2015. His roots are in Southern-style cooking with an emphasis on TexMex cuisine honed during his time as executive chef and general manager of La Costa and 31 Bistro in Knoxville, Tenn. A true pork champion, he loves to focus on all things fun and pig … but mostly bacon! Chef David earned an Associate’s degree in Culinary Arts and Chef Training from Walters State Community College in Sevierville, Tenn.

Q’S MAC INGREDIENTS [Servings: 6] 2 lb ½ ea ¼ ea 1 Tbsp ½ Tbsp ½ Tbsp 1 Tbsp 1 ¾ ea

elbow macaroni pasta yellow American cheese, cubed cream cheese loaf ground flour mustard seed granulated garlic onion powder gluten-free, no MSG added, gourmet chicken paste base half-and-half creamer

PREPARATION In a sauté pan over medium to high heat, sauté garlic in ½ Take large handle pot and fill ¾ with water. Place on stove over high heat and place a large pinch of salt into it as well. Always salt pasta water; it gives it flavor.

Bring water to a rolling boil and throw in pasta. Boil until tender. Pull it off heat quickly and drain. Do not rinse but keep off to the side.

In large handle pot over medium heat, add chicken base and dry seasonings. Bring to a simmer and add both cheeses. Using a red handle high spatula, stir often and keep from sticking to the bottom. At this point, it is done. Pour cheese mix over noodles and stir while all is warm.

To top, one sprinkle smoked paprika for aesthetics and a touch of taste.

Portion individually or into hotel pans for storage or serving.

MOMMA Q'S CHEESE BALL INGREDIENTS [Servings: Large ball feeds up to 4] 1 lb ¼ ea 1 oz 1 oz ¼C 2C 2 ea

mild yellow cheddar cream cheese fresh chives, thinly sliced whole peeled shallot, diced super fine heavy-duty mayonnaise medium raw pecan pieces soft frozen Bavarian pretzel

Dash

Worcestershire sauce

PREPARATION Using a mixer like a Kitchen Aid, add the paddle attachment. In the mixing bowl, add cream cheese, cheddar, shallot and 1 tablespoon of the chive.

Add a dash of Worcestershire sauce. Blend until creamy.

Take ingredients out of the mixing bowl and scrape onto clear film wrap, cover in pecan pieces and mold into a ball. Refrigerate for 2 hours. It is now ready to serve with your favorite dips. You can also try adding your favorite light lager or a dark ale for a more festive appetizer.

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PRIME RIB BUN With Pickled Radish & Bacon Horseradish Sauce - pg 75.

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lou Rice

Chef Rice holds several degrees, awards and certificates related to the culinary arts, including a M.A. degree in consumer science and certified hospitality educator from the American Hotel & Lodging Association. He’s worked 20 years as a college culinary educator and a food service director at several higher-education institutions. At one point in his career, he owned a restaurant and catering business. His experience in the kitchen spans various concepts, including country clubs, fine dining, mom-and-pop casual, healthcare, professional baseball and vegetarian. For five years, he wrote a weekly newspaper column and he’s contributed to several regional foodfocused magazines. He’s also penned Ozarks Cooking and Best of Chef Lou. Finally, Chef Rice is well versed in a variety of ethnic and specialty cuisines, particularly Asian influences and vegetarian offerings.

BEHIND THE DISHES

PRIME RIB BUN: Prime rib is the essential holiday meat for my family, but not everyone has time for a traditional, sitdown family meal. This recipe is all about getting that traditional prime rib experience in a much quicker, yet flavorful appetizer version.

BUTTERNUT SHOOTERS : The best thing about the holidays are the great flavors of fall and winter.

This soup served cold is elegant and flavorful and really speaks to the time of the year. It’s also a great pass-around item for a simple to prepare, yet upscale event.

BUTTERNUT SHOOTERS W/MAPLE, QUINOA & CHEVRE INGREDIENTS [Servings: 1] 2 oz

frozen, ready-to-cook butternut squash bisque

½ oz

gourmet heavy cream

½ oz

ancient grain quinoa

¼ oz

plain goat cheese log, crumbled

½ oz

dark amber grade A maple syrup

PREPARATION Follow the package directions and cook the quinoa until done. Spread quinoa out on a sheet tray and place in the fridge overnight and let cool completely. Remove quinoa from the fridge and in batches, then deep fry in a 350 F deep fryer, using a fine mesh strainer. Deep fry for about 30 seconds (the quinoa will puff up), then set on paper towels to drain.

Mix the butternut squash bisque in a bowl and add heavy cream and half of the maple syrup.

Adjust the seasoning with salt and pepper as needed. Pour the soup into a 4-ounce shooter cup, leaving room at the top for the garnish.

Place ½ ounce of the puffed quinoa on top of the shooter and add crumbled goat cheese. Drizzle with the remaining maple syrup and serve chilled.

FIND MORE OF LOU'S FAVORITE RECIPES ON PG 75 OR GO TO RFSDELIVERS.COM

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CARPACCIO

¼C

green onion, chopped

1 tsp

Worcestershire sauce

CHEF JUSTIN VANHORN | REINHART MEAT DEPT

1 tsp

red pepper sauce

1 ea

Valencia orange, juiced

½ tsp

whole tarragon leaves

INGREDIENTS [Servings: 1] 3/4 lb

Teres Major Preparation Chuck Tender Boneless

2 Tbsp

Black Pepper, Coarse

1 Tbsp

Coarse Salt

1 Tbsp

Ground Paprika

1/8 oz

Garlic, Minced

1 oz

Capers

1 oz

Blue Cheese Crumble

1 0z

Jumbo Red Onion

1 oz

Extra Virgin Olive Oil

1 oz

Horseradish

1/2 oz

Balsamic Glaze

1/2 oz

Green Onion Scallion

PREPARATION Combine spices and set aside. Trim any remaining silver skin off the Teres Major. Next, square off your ends and rub the loin with the garlic. Evenly coat the loin with the spice mixture . In a hot pan sear, all sides for a minute each. Place meat in the freezer until frozen.

On a meat slicer, thinly slice 4oz of chuck tender . Lay out in an over lapping pattern.

Once that is complete, drizzle olive oil over the sliced tender . Finish with the blue cheese crumbles, capers, and fine dfoed red onion (in that order). Sprinkle micro greens for garnish and a smear of prepared horseradish.

PREPARATION First make a roux for the court-bouillon. In a heated, heavy-bottomed saucepan, pour the oil. Whisk in the flour. Cook over moderate heat while stirring constantly until the flour becomes a deep brown and has a nutty aroma. Do that for about I5 minutes.

Add onions and cook for about 5 minutes. Add celery, bell pepper and garlic. Stir occasionally and cook until softened. Add spices and crab base and cook for 2 minutes to toast. Stir in tomatoes and 2 cups of water. Season with Worcestershire and Tabasco. Bring to a simmer and cook for about 15 minutes.

Heat oven to 300 F. Heat a small amount of oil in a roasting pan.

Season redfish fillets with salt and pepper. Brown the top side of the fillet in the oil. Turn and then smother in the court-bouillon. Place in the oven and cook until fish is cooked through, about 20 minutes.

Serve with dressing or over white rice.

CITRUS ROASTED PEPPER RELISH CHEF DAVID CUNNINGHAM | REINHART VALDOSTA INGREDIENTS [Servings 8] 1 ea

medium green bell pepper

2 ea

medium red bell pepper

2 ea

limes

1 ea

lemon

2 ea

Valencia oranges

1 ea

pink grapefruit

½C

white distilled vinegar

INGREDIENTS [Servings: 6]

¾C

white corn syrup

6 ea

boneless, skinless redfish fillet

2 Tbsp

Italian parsley, chopped

½C

trans fat-free soybean salad liquid oil

1/3 C

green onion, thinly sliced on bias

½C

enriched, bleached all-purpose flour

1/8 tsp

coarse kosher salt

2 ea

jumbo yellow onion, peeled and chopped

1/8 tsp

black pepper, coarsely grinded

1 ea

green bell pepper, chopped

PREPARATION

2 ea

medium pascal celery, chopped

4 ea

whole peeled garlic cloves, minced

2 ea

can diced tomatoes with green chile, drained

1 tsp

red crushed pepper

¼ tsp

ground allspice

¼ tsp

ground coriander

3 ea

whole sweet bay leaves

2 Tbsp

crab base

2C

water

REDFISH COURTBOUILLON CHEF DAVID CUNNINGHAM | REINHART VALDOSTA

Preheat oven to 450°F. On a small roasting pan, place bell peppers and put it in the oven. Roast until skin is dark brown and beginning to blister. Place peppers in a small plastic bowl and cover with plastic wrap. Set aside to cool.

Section citrus by cutting rinds with a sharp paring knife, removing the white bitter pith. Slice on either side of the membrane, removing citrus segments. Set aside in a bowl. Squeeze membranes over a separate small bowl to reserve juice. Be sure to remove any seeds from the citrus sections and the juice.

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Combine citrus juice, vinegar and corn syrup in a small sauce pan.

Cook over medium heat until reduced by three quarters. Remove from heat and hold warm. When the peppers have cooled, peel blistered skin. Remove the stem and scrape out all the seeds. Cut into thin strips.

To prepare relish toss, put citrus sections and roasted pepper strips in the warm citrus syrup with the green onions and parsley.

Season with salt and pepper. It is best to prepare just before serving so the citrus section does not break down too much. Serve warm.

½ jalapeño, diced and seeded 2 Tbsp Chef Paul's blackening spice 1 Tbsp cilantro leaves, chopped 1 lime, zest of juice

Olive oil, as needed

Salt and pepper to taste SUB-RECIPE FOR CILANTRO LIME SAUCE (1 SERVING) 1 Tbsp cilantro, chopped ¼C mayonnaise 1 lime, zest of juice

Salt and pepper to taste In food processor or blender, combine until smooth.

PREPARATION

BLACK FRIDAY SLIDERS CHEF MARK SMITH | REINHART SHREVEPORT INGREDIENTS [Servings: 1] 6 oz boneless and skinless roast turkey breast 6 oz seasoned cornbread stuffing mix 3 ea slider buns, toasted 3 oz jellied cranberry sauce 2 oz frozen cubed mango SUB-RECIPE FOR GRAVY (1 SERVING) 8 oz bleached all-purpose flour 8 oz unsalted skim butter 1 Tbsp chicken base gourmet paste 2 oz carrot cello pack 2 ea celery stalk 2 oz jumbo yellow onion Quart boiling water PREPARATION Grease a 9x13 pan. Cook the cornbread to recipe. Add sage. Add herbs and season to your taste. Cornbread is a blank canvas and will add depth to these sliders.

Fully roasted turkey: Heat canola oil in a large fry pan and test for readiness. Then dry the turkey off and gently place into the oil. 375 F is always a great temperature to crisp the skin. This step is for effect.

Grab the leftover cranberry sauce and cut a nice sized ring. Sauté it and frozen mango. Butter and toast 3 slider buns. Slice six ounces of turkey.

Each slider will get 2 ounces of turkey, a scoop of your kicked-up leftover dressing, a drizzle of mango-cranberry sauce and skewer it. Serve it with a cup of gravy. Feel free to dip the turkey in the gravy before you assemble.

BLACKENED SALMON LETTUCE WRAPS CHEF WILL MCCRAY | BEAVER STREET FISHERIES INGREDIENTS [Servings: 1] 8 oz

¼C ¼C ¼ ½

salmon fillet Butter lettuce mango, diced pineapple, diced red onion, diced plum tomato, diced

Preheat grill or grill pan to medium-high heat. In a mixing bowl, combine mango, tomatoes, pineapple, jalapeño, cilantro and lime juice, and season with salt and pepper. Season fish with salt and pepper on both sides and coat one side of the fillet with blackening spice. Grill for 3 minutes to 4 minutes per side, until done. Set aside to cool.

When slightly cool, chop into large chunks. Add to the reserved salsa and fold gently as to not break up the fish. Spoon mixture into the middle of the lettuce leaves and drizzle with cilantro lime sauce.

SEARED SCALLOP POLENTA CAKES CHEF BILL FROST | REINHART TWIN CITIES INGREDIENTS [Servings: 16] 4 oz 2 oz 1 oz 1 Tbsp 1 tsp 1 tsp 64 oz 2C 4 oz 4 oz 3 lbs 4 oz 4 oz 1 oz

grade A salted sweet butter green onion, chopped garlic, chopped coarse kosher salt ground black pepper whole thyme leaves canned chicken broth untreated yellow cornmeal mascarpone cheese shredded asiago cheese wild sea scallops extra virgin olive oil white balsamic shallot vinaigrette dressing fresh citrus microgreens

PREPARATION In pan, over medium heat, sauté green onions, garlic, salt, pepper and thyme in butter, gently, until onions are soft. Cook for approximately 3 minutes. Do not brown.

Add chicken broth and slowly stir in cornmeal over high heat.

Reduce heat to low and cover, stirring occasionally until creamy about 25 minutes to 30 minutes.

Whisk in asiago cheese, then mascarpone until smooth. Pour mixture onto parchment lined baking sheet and cool. Cut polenta with a 2-inch ring. It should be about 48 pieces. Gently brown in butter and plate 3 per serving.

Sauté scallops in olive oil over high heat, turned once when nicely seared. Cook to medium, about one minute per side.

Place one scallop on each polenta cake; drizzle with white balsamic vinaigrette. Garnish with microgreens.

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DUCK MEATBALLS W/CHERRY JAM

2 Tbsp

fresh lemon juice

1 Tbsp

extra-virgin olive oil

CHEF BRIAN FUNK | REINHART SHAWANO

¼C

tarragon, torn fresh

INGREDIENTS [Servings: 1]

PREPARATION

7 oz

In a large bowl, mix all rub ingredients. Coat turkey evenly with rub.

Cover with plastic wrap and let marinate in the refrigerator 8 hours to overnight. Preheat smoker to 300 F. Smoke until well done. The meat should be at 165 F, as measured by a meat thermometer.

fully cooked, frozen all-natural duck meatballs

SUB-RECIPE FOR CHERRY JAM (2 SERVINGS) 32 oz

frozen tart red pitted cherries

16 oz

extra fine granulated beet sugar

8 oz

Modena balsamic vinegar

PREPARATION In a pot, place all Cherry Jam ingredients. Turn on and simmer for 1 hour until reduced by half. Cool and then whisk jam, until it’s broken up and chunky.

In a sauté pan, cook meatballs in a little butter until seared. Place meatballs into the bowl and add cherry jam. Gently toss meatballs and garnish with orange zest.

To make slaw: In medium bowl, combine all ingredients. Preheat a skillet, then coat with nonstick cooking spray. Add bacon slices and cook until desired crispness.

Top sandwiches with turkey, slaw, bacon and arugula.

COCONUT LOBSTER SATAY WITH SWEET ASIAN DRIZZLE CHEF JEFF MERRY | REINHART BOSTON INGREDIENTS [Servings 2]

CIDER-SMOKED TURKEY SANDWICH WITH TARRAGON-APPLE SLAW JENNIE-O TURKEY STORE INGREDIENTS [Servings: 4]

1 ea

5-ounce frozen Bahama lobster tail

2 ea

white extra-large grade A eggs, beaten

8 oz

sweetened coconut, shredded

5 oz

bleached and enriched all-purpose flour

6 oz

panko breadcrumbs

½ tsp

fine sea salt

1 ea

Cobblestreet Market roast turkey breast

½ tsp

white ground pepper

3 Tbsp

white sugar

¼ oz

sweet chili sauce

3 Tbsp

packed brown sugar

2 Tbsp

sea salt

PREPARATION

1 ½ Tbsp ground chili powder

In 3 separate bowls, combine flour, eggs, panko and salt and pepper combined with coconut. Remove thawed lobster from tail and split. Skewer both halves of the lobster tail. Dredge tail in flour, then egg, then panko mix and place in 350 F fryer. Cook for about 4 minutes to 5 minutes. Remove and drain on paper towel.

Serve with sweet chili sauce.

1 Tbsp

garlic powder

1 Tbsp

onion powder

1 Tbsp

Spanish paprika

1 Tbsp

ground ancho chili powder

1 Tbsp

ground black pepper

1 ½ tsp

dried rosemary

1 ½ tsp

dried thyme

1 ½ tsp

ground cumin

1 ½ tsp

ground nutmeg

CROWN ROAST WITH BACON JAM

1 ½ tsp

ground allspice

CHEF DAVID QUICK | REINHART KNOXVILLE

½ tsp

cayenne pepper

INGREDIENTS [Servings 10]

2C

apple cider

2C

barbeque sauce

16

slices bacon

Fresh arugula

8 ea

brioche buns, sliced

SUB RECIPE FOR TARRAGON APPLE SLAW 2

red-skinned apples, cored and cut into julienne

strips (Honeycrisp works well)

13 lbs

center-cut pork loin

1C

char-crusted hickory and molasses seasoning rub

¼C

extra virgin olive oil

** You will need two pieces of butchers’ twine for this as well.**

SUB-RECIPE FOR BACON JAM (10 SERVINGS) 2 oz

cherrywood-smoked bacon, sliced and diced

4 oz

small yellow onion, diced

2C

extra fine granulated cane sugar

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½ oz

5% cider vinegar

1C

sweet and spicy barbecue sauce

1 Tbsp

maple bacon seasoning

In pan, cook down bacon. When close to being fully cooked, add onion for a minute and sauté until translucent. Add remaining ingredients and stir to combine. Reduce this mixture down until thickened.

PREPARATION Preheat oven to 500 F. Pull rack out and allow to come up in temperature. Clean the pork rack, using a small boning knife until bones are pretty and cleaned. Next, rub with olive oil and coat with char-crust seasoning. Then take the end of the pork rack and turn them back into each other, forming a circle. Tie the bones together quickly with butchers’ twine so they stay together.

Take the other piece of butchers’ twine and tie center mass around the meat. Place on roasting pan and cover bones with aluminum foil. Put in 500 F oven for 30 minutes, then quickly turn the temperature down to 300 F, even cracking the oven to let some of the heat escape. Cook on this temperature for one hour.

Looking for an internal temperature of 148 degrees, you want to check the pork at this time. If necessary, continue to cook, but check periodically. When 148 F has been achieved, place bacon jam on it and cover lightly, allowing to rest for 30 minutes. Cut into individual chops and serve.

PRIME RIB BUN CHEF LOU RICE

| REINHART SPRINGFIELD

INGREDIENTS [Servings 1]

½ oz 1/8 oz 1/8 oz

extra fine granulated cane sugar whole garlic clove, peeled and smashed coarse kosher salt

PREPARATION Combine vinegar, sugar, salt, pepper and garlic, and stir well until sugar is dissolved. Add in sliced radish and allow to sit and pickle overnight. Drain each serving on paper towels before using.

SUB-RECIPE FOR BACON HORSERADISH SAUCE (1 SERVING) ½ oz sour cream ½ oz extra heavy-duty creamy mayonnaise ½ oz horseradish ½ ea fully cooked bacon, crumbled 1/8 oz green onion/scallions, minced

PREPARATION Combine all ingredients and chill for service.

CRAB CAKES W/WASABI GINGER AIOLI CHEF PAUL YOUNG INGREDIENTS [Servings 4] 16 oz

blue crab meat

3 oz

mayonnaise

2

egg yolks

½ oz

celery, diced

5 oz

Japanese panko bread crumbs

¼ oz

imported Nonpareil capers, roughly chopped

1/8 tsp

ground cayenne red pepper

½ tsp

ground ginger

2 oz

whole prime rib

½ tsp

wasabi powder

¼ oz

salted Wisconsin butter, melted

1 oz

red bell pepper, minced

1/8 oz

garlic powder

1 Tbsp

100% lemon juice

1/8 oz

fresh grape tomato

½ Tbsp

coarse Kosher salt

1/8 oz

butter lettuce, washed and dried

2 Tbsp

10% blended olive oil

1 ea

wood skewer 4.5"

1 ea

frozen brioche slider bun 3", thawed

PREPARATION Method for prime rib bun: Preheat oven to 350 F. In a roasting pan, situate prime rib and roast until it reaches a medium rare temp, about 135 F. Allow to rest and cool, then thinly slice. Melt butter and stir in garlic powder. Brush garlic butter on top of brioche bun.

Spoon 1 tablespoon of bacon horseradish sauce on both the top and then on the bottom bun. Place butter lettuce on the bottom bun. Add two ounces of prime rib, shingled. Top with ½ ounce of pickled radish. Top with bun. Place grape tomato on skewer and then place skewer in the sandwich.

SUB-RECIPE FOR PICKLED RADISH (1 SERVING) ¾ oz red radish, washed, trimmed and sliced 1 oz seasoned vinegar rice wine

PREPARATION Drain the crab meat well by squeezing out excess liquid. Place in a bowl with the diced celery, red onion, salt, lemon juice and capers.

Add yolk, 2 ounces mayonnaise, cayenne pepper and half the amount of panko breadcrumbs. Mix well and let sit for at least 10 minutes. Add the rest of the panko breadcrumbs and mix well.

For the wasabi ginger aioli: Whisk ginger powder, wasabi powder and remaining mayonnaise. Refrigerate.

Fold crab mixture into 2-ounce patties. Bring a sauté pan up to medium high heat. Add oil and the crab cakes, sear on each side and finish cooking in the oven for an additional 4 minutes.

Place a dollop of the wasabi/ginger aioli on each cake and garnish with minced red pepper.

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Fiv e Unconv entional Spices Cer tain to

Modernize C lassic Dishes

by Briana Rupel Spices not only take the place of extra sodium, sweeteners and fats many guests wish to avoid, but they also offer an unexpected, exotic punch to the palate. Therefore, go ahead and sprinkle these five unique seasonings on classic dishes and watch them shine.

Giv e Stew s A Boost w ith Ber ber e

BERBERE

This enticing Ethiopian blend kicks off with cayenne, but don’t be fooled.

Berbere boasts more than just heat. With the addition of classic staples such as fenugreek, cardamom, cumin, cinnamon, turmeric and allspice, berbere lends an enriching backbone to almost anything you can imagine. Stews, lentils, chicken and even egg dishes benefit with a boost of berbere.

Approximately $4.50/ounce

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Fur ikake, a Japanese staple

FURIKAKE

Considered to be the "salt and pepper of Japan," this brightly colored blend of dried seafood, toasted sesame, seaweed and powdered miso upgrades your dishes with the unparalleled depth of umami. Use furikake in pickled garnishes, noodle bowls and fish entrees. For an uncommon twist on bar snacks, blend furikake with melted butter and drizzle over popcorn, pretzels or nuts.

Approximately $2.50/ounce

A Distinct Moroccan Spice Blend

RAS EL HANOUT

Though ras el hanout holds similar ingredients, don’t confuse this distinct Moroccan blend with berbere. Its name translates to "top of the shop," which reflects the time-honored tradition of spice purveyors blending the best they have to offer like rosebud, orris root and galangal. This warm, aromatic blend is essential in tajines, but also perfect for marinades, rubs and condiments. Mix with yogurt for an easy, zesty dollop to top any classic dish.

Approximately $5.00/ounce

Timut —Used in Chocolate or Seafood

TIMUT

Timut is a wild shrub that only grows above 2,000 meters in the Nepalese mountains, and its ripe berries are harvested by hand in autumn, then dried completely. Once the bitter black seeds are removed, the shell is reserved for a brand-new taste experience. Similar to Sichuan, timut creates a slight tingling on the tongue, but its uniqueness arises from strong properties of grapefruit, lemon and passion fruit, making it an ideal addition to fish and vegetable dishes. Try adding a touch to chocolate and fruit for that sweet, spicy combo your guests should crave.

Approximately $5.00/ounce

Middle Eastern Fav e A Hit in the Midw est

ZA'ATAR

The beloved Middle-Eastern za'atar spice blend has many regional variations, but the base blend is toasted sesame seeds, thyme and sumac. “(It’s) my favorite spice in all the world,” says Joan Ferris, co-owner of the La Crosse, Wis.-based Lovechild restaurant. Her partner, James Beard-nominated Chef Jay Sparks, uses za’atar in bread. “It’s the best I’ve ever had in my life,” says Ferris. “It's even better than my Lebanese aunties'. No doubt (za’atar) will end up on the menu.” Add toasted cumin and coriander for a Syrian version that is absolutely decadent on lamb.

Approximately $3.30 /ounce n

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The Holidays are for

Brunching Easy Ways to Step Up Your Holiday Brunch Game and Beat Competitors

by Ari Bendersky

It can cost $35 a person. Or $60. Or even $125. But when it comes to gathering family for a festive brunch during the holidays, people will pay for a memorable experience. That means you need to think more about how you pull together your brunch between Thanksgiving and New Year's Day. It's more than just adding a few extra pastries, but remember not to stretch the boundaries too far that it ends up being unfamiliar.

"Experiment with different flavors up to a point, but try not to over complicate it," recommends Josh Sauer, executive chef at Avenue in Long Branch, N.J. "When people go out for brunch, they typically crave comfort food, family-oriented food and food that brings you back to your childhood."

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Attract More Guests with a Brunch Buffet You can do an a la carte menu, but offering brunch with various stations allows you to charge a set fee and drives in more people during that timeframe.

Avenue in Long Branch, N.J.

"In my experience, people love the buffet style because there's something for everyone," says Dan Harris, executive chef of Ella Elli and Crosby's Kitchen in Chicago. "From a restaurant point of view, you get a higher check average from a buffet. As operators, we have an easier way to get to the end of a busy day for all of us."

When doing a buffet, you don't need to overflow the tables with food, but make sure you have people in the kitchen constantly preparing more.

Crosby's Kitchen in Chicago

"We have assortment, so it looks like we have a lot, but put food in smaller dishes," says Jeff Vucko, chef de cuisine at Travelle Kitchen + Bar at the Langham Chicago.

"We keep replenishing as needed because people eat with their eyes at a buffet. That ensures the quality is there and we're pleasing our clientele."

Vucko says while they have traditional tables like a seafood station with crab legs, live oyster shucking and a meatcarving station, they also embrace trends like ramen and poke stations, where cooks help guests pull together the perfect bowl.

Travelle Kitchen + Bar at the Langham Chicago

Make Make the the Most Most out out of of Seasonal Seasonal Ingredients, Ingredients, Leftover Leftover Thanksgiving Thanksgiving Fare Fare Sauer says Avenue's a la carte menu embraces local seasonal ingredients like apples and pumpkin for pancakes and French toast.

And Harris likes to offer a bakery board at Ella Elli with pecan tarts, mini pumpkin pies and doughnut holes made from pumpkin spice or apple cider glaze with cinnamon. "It's a perfect little bite and it resonates with the holiday season," Harris says.

Thanksgiving also lends a way to not only drive people in for post-turkey day brunch, but helps you get rid of leftover fare while getting creative.

Harris uses cornbread or stuffing to make strata for a base in eggs Benedict; uses leftover gravy and turkey meat to make poutine; mixes mashed potatoes with bacon, scallions and egg and fries up potato pancakes; and, of course, spreads a spicy chipotle mayo on bread for that delicious turkey sandwich everyone wants.

Seasonal ingredients also improve your holiday cocktail game. Sauer says Avenue does a gingerapple martini; spiced pear cocktail and cranberry jalapeĂąo margarita using fresh cranberry jam. n

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Cheer s to These Cocktails

by Victor Ozols

!

Mixing Seasonal Sips to Keep Guests Satisfied With its chilly temperatures and event-packed calendar, the winter holidays have diners craving creative, yet comforting cocktails evoking the spirit of the season. Bartenders respond with recipes that kindle just the right touch of nostalgia, while keeping things fresh. Whether guests are looking for a unique twist on a classic, a celebration of seasonal produce or an exploration of exotic new flavors, there’s never been a more exciting time to reach for the cocktail menu.

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B E V E R A G E

“When coming up with any new recipe, I try to use fresh, seasonal flavor combinations that are easily obtainable,” says Keri Smith, bar manager at Doc Crow’s Southern Smokehouse & Raw Bar in Louisville, Ky. “For fall and winter cocktails, fresh rosemary is good either in the cocktail itself or as a garnish because it has that pine scent. Garnishes should always add to the drink, either by scent or sight— with bonus points for both.”

Here, Smith and other noted bartenders across the country share their latest recipes and thoughts on crafting just the right cocktails for the season. Step up to the bar for a bit of inspiration.

NOL A Spar kler

&

Rev enge, Lady!

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Doc Crow’s Southern Smokehouse & Raw Bar, Louisville, Ky. Old Forester Signature 100 proof bourbon, orchard pear liqueur, lemon juice, ginger syrup, apricot-cinnamon syrup, garnished with a dried pear chip “Try to stick to easier cocktails. Some people get turned off by cocktails that have six or more ingredients and maybe half they haven't heard of or tried before. It can be overwhelming. And presentation is key.

No one wants to drink an ugly cocktail. It sets the stage and gets you excited.”

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Keri Smith

Etch, Nashville Dash of absinthe, Prichard's Sweet Lucy liqueur, Pago de Tharsys cava, sugar cube soaked in Peychaud’s bitters, garnished with candied orange peel “My personal go-to holiday recipe would be a warm, buttered cocktail.

I've always loved hot buttered rum with a spicy twist, like making a cayenne vanilla butter and then washing the rum with it.”

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Kaitlyn Kupiac

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Fashioned

Candy Ca ne Old Fa sh ioned SearOld s ucker Candy Cane

Cinnamon

Searsucker, Las Vegas Russell’s Reserve 10-year-old bourbon, Bittermilk Peppermint Chocolate Julep mixer, Bitter Queens Norcal Nancy Eucalyptus bitters, garnished with a candy cane

The Pool Lounge, New York Don Julio 1942 tequila, El Tesoro añejo tequila, grapefruit-cinnamon syrup, Bittermens ‘Elemakule Tiki bitters, garnished with a long grapefruit twist and soft cinnamon stick

“As a kid growing up in the frigid North Dakota winters, hot chocolate was a staple beverage to keep us warm. We would also insert candy canes left over from the holidays to give it a little extra sweet herbal kick! This provided my inspiration for the Candy Cane Old Fashioned.” n

“I set out to create an Old Fashioned cocktail with Don Julio 1942 as the base. I also implement a second Don, Don the Beachcomber, by adding a flavor combination of cinnamon and grapefruit called ‘Don’s Mix.’ This is the millionaire’s tequila Old Fashioned.”

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Thomas Waugh

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Get to Know the Other Orange Fruit of Fall

by Lia Picard

What you should know before you use them Technically a berry, persimmons may easily be mistaken for an orange plum, thanks to its shape. There are several varieties of persimmons, but the most commonly available types in the United States are the hachiya, an acorn-shaped persimmon, and the fuyo, a round, flat-bottomed variety resembling a tomato. They’re tart, but sweet with a slight earthiness, making them easy to use in fall dishes.

Much like peaches in the summer, persimmons are endlessly versatile.

Simmer them in a sauce pan with sugar and water to create a persimmon syrup that can then be used in autumnal cocktails. Its balanced flavor plays nicely with most spirits, but goes especially well with an herbaceous gin.

Erik Niel, owner and executive chef of Easy Bistro and Main Street Meats in Chattanooga, Tenn., says of the fruit, “To me, persimmons are the harbinger of winter. After the bounty of fall, when the first real crackly, cold morning hits, the persimmons are ready. Sweet, spicy, tannic and oddly refreshing. They are a joy to play with culinarily because they have such an interesting flavor and texture.”

Autumn, especially late autumn, calls for a celebration of the bright orange fruit that starts with the letter "P." Don’t worry, we don’t mean pumpkin—we mean persimmon.

It’s the perfect fruit to incorporate into your dishes this season for a pop of color and fall flavor.

The chef/owner of GW Fins in New Orleans, Tenney Flynn likes persimmons even further into the winter and says, “The best time to eat a persimmon is when it is perfectly ripe and it's directly after a frost, then it's got a custard texture and a perfume-like scent.”

Neat ways persimmon adds a bit of pizzazz to dishes • Chop it up and use it to add fruitiness and a burst of color to fall salads. It goes excellently with beets, arugula and goat cheese.

• In Atlanta, Executive Chef Yoshi Kinjo of Nakato Japanese Restaurant says, “We use persimmon in a great salad with tofu and sashimi dressing here at Nakato because not only does it have a wonderful sweetness and crunchiness, but unlike apples, they don't turn brown after they are cut."

• It also makes a lovely garnish for a burrata appetizer, just simply sliced and artfully arranged around the cheese with pomegranate seeds, another fall favorite.

• Persimmons may also be cooked down into a compote to accompany a pork loin.

• And at their simplest, they can be sliced thinly and arranged with prosciutto for a simple appetizer. n

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Pour it on!

Holiday Desserts Ari Bendersky

For many, the holidays revolve around celebrating, so what better way to do that than through desserts and drinks?

We rounded up some favorite holiday sweet treats and turned to two beverage experts.

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Kirk Estiponal

Frank Manganello

Partner & Bartender

Bar Director

A partner and bartender at New Orleans’ lauded Cane & Table and the James Beard Award-winning Cure—for their fun holiday-focused pairings.

Award-winning bar director at Washington’s Primrose who was on the team at D.C.’s The Dabney when it earned a Michelin star.

BOURBON

Eggnog Bread Pudding

Estiponal

Manganello

Eggnog is in order for this to keep going with the flavor set. What I like to do is a short bourbon eggnog with maple syrup and salt—and that’s nice with desserty drinks. It keeps it whipped up and light.

WINE

This is going to be rich, creamy and dense, so you want something that’s opposite. I went with Champagne.

Something from Côte des Blancs; the chardonnay base will be stark and help cut through the creamy richness.

Chocolate Caramel Pecan Cheesecake

Estiponal

Estiponal I’d go for a nice sip of straight rum with good aged character, on the dry side like Diplomático Reserva Exclusiva. It has a nutmeg and baking spice vibe that’s nice and dry with weight and body without it being sickly sweet and syrupy.

BOURBON

Manganello

The Olivares Dulce monastrell dessert wine is super lovely with a little acidic character and it’s deep and rich. You need some acid with this dessert.

RUM

CHAMPAGNE

When I hear caramel and pecan in the same sentence, I think of a classic American bourbon like Buffalo Trace or Maker’s Mark. Soft, round and buttery. Served neat or on the rocks.

Pumpkin Pie

LION’S TAIL

Manganello A Lion’s Tail with bourbon, all spice liqueur, lime juice, a little simple syrup and Angostura bitters. Pumpkin pie is best when it’s a little spicy and this is a perfect same-same pairing.

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SCOTCH OLD FASIONED

Panettone bread pudding with amaretto sauce

Estiponal

Manganello I thought of a Rusty Nail, but instead of a traditional cocktail, drink a neat dram of Speyside Scotch while eating and turn it into a Rusty Nail in your mouth.

Scotch old fashioned—angostura bitters and orange bitters would be nice in there too—with a Speyside-like Springbank 100 would be nice with a touch of smoke and heather honey thing.

When you eat them together it’s like having the Godfather cocktail; you could do that at a dinner and it’d be nice and playful.

ART + SCIENCE CIDER

Old Fashioned Apple Crisp

Estiponal

Estiponal Beer would be good for this, like Anchor Porter. It has rich, deep molasses notes, which would go well with gingerbread. The nice thing is it’s not overly sugary or dense. It’s a nice dry porter with a crisp aspect.

RYE NEAT

Manganello I would go with a rye neat like WhistlePig 10 Year or a new Louisville company called Peerless to bring in a little spice because you have a lot of sweet things and the texture of oatmeal would be fun.

Double down on that with an Art + Science cider. It’s like a Normandy-style cider made from super dry apple and it’ll really play up the acidity.

ANCHOR PORTER

SPEYSIDE SCOTCH

Gingerbread Cake

SAUTERNES

Manganello I went with Sauternes, which will be sweet, soft and beautiful and will cut through the savoriness of the gingerbread cake. It has a never-ending finish, so it would be fun between sips to experience the gingerbread cake. n

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Get into the Spirit (Free) Spread Holiday Cheer with Creative Non-Alcoholic Drinks Ari Bendersky

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The holidays bring people together and while many are in a festive mood, that doesn’t mean everyone wants to or can imbibe. Yes, you spend hours crafting your bar menus to come up with the perfect mix of cocktails, beer and wine, but these days, that should also include a small section of spirit-free drinks, also known as mocktails.

Having a few spirit-free drinks on your menu can help ease the stress of the holiday season, which already runs high with work commitments, visiting family and more.

“When you come up with thoughtful, nonalcoholic drinks people can order, it breaks the ice,” says Matthew Poli, beverage director of Nashville’s Catbird Seat. “People feel relaxed as they’re enjoying a drink that looks as good as the cocktails and they feel included.”

During Thanksgiving, Poli makes a cranberry shrub with fresh cranberry and sugar that gets balanced with red wine vinegar or chardonnay vinegar and creates a spritz with club soda, tonic or lemon juice.

Another fun holiday drink he makes is a riff on a Flip. He takes raisins or figs, and simmers that in verjus—a highly acidic juice—with sugar, cinnamon, nutmeg, clove, demerara sugar and vanilla bean or extract. That gets a dry shake with a whole egg, then an ice shake and serves the frothy eggnoglike drink with fresh shaved nutmeg in a coupe for added elegance.

“It offers people an opportunity to enjoy something that has depth of flavor & complexity” - Ryan Hoffman Entente bartender This time of year yields many ingredients you can tap into, especially things everyone is familiar with, like apple cider.

“I like to spike apple cider with traditional holiday spices like cinnamon, clove, anise and ginger, add a bit of honey and water, then simmer slowly in a crockpot and serve warm,” says Nic Behrends, bar manager and mixologist at Juniper Spirits & Oysters in Chicago.

Ryan Hoffman, the head bartender at Chicago’s Michelin-starred Entente, always features seasonal spirit-free drinks on his menus and will likely include a spirit-free mulled wine for the holidays with verjus, clove, cinnamon and star anise.

“It offers people an opportunity to enjoy something that has depth of flavor and complexity,” Hoffman says, “but without alcohol.”

This way, everyone can get into the holiday spirit, free or otherwise. n FA L L 2 0 1 8 R F S D E L I V E R S . C O M 9 1

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It's Tea Time!

Boost Your Bottom Line with Premium Offerings Ari Bendersky

O

ftentimes restaurant tea service is an afterthought. But when you consider it’s the most widely consumed beverage in the world behind water, why does the versatile leaf-based drink generally take a backseat to the omnipresent coffee?

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Nearly 160 million Americans drink tea daily with more than 84 billion servings of tea consumed in 2017, according to the Tea Association of the U.S.A. Of that, about 86 percent was black tea, 13 percent green and the rest included white and oolong. Another reason to add more, higher-quality tea? Eighty-seven percent of millennials consume tea.

This clearly shows many reasons to take another look at tea. And it doesn’t take much to improve that service either. When you do the math on a quality pound of tea it seems high, but break it down per serving and it’s mere pennies on the dollar.

“Even with a tea that’s $100 a pound, it only costs $0.90 a serving and you can make three pots from that one serving,” says Rodrick Markus, owner of Chicago’s Rare Tea Cellar, a supplier of highquality teas and culinary ingredients to restaurants and hotels worldwide. “The difference between spending $30 a pound and $10 a pound is like $0.20 a serving. Using something with better flavor becomes a vehicle for any restaurant to stand out.”

87%

of Millennials Consume Tea. VERSATILITY OF TEA INCLUDES COLD-WATER INFUSIONS Here’s the thing: Tea isn’t just for sipping at the end of a meal with dessert. You can do fun things with iced tea like doing cold-water infusions; incorporate tea into food recipes; and use tea behind the bar for cocktails and spirit-free drinks.

“About 25% of the tea we sell is for bars.”

– Rodrick Markus, Rare Tea Cellar

SPRUCE UP AFTERNOONS WITH HIGH TEA SERVICE Adding a fun tea program between lunch and dinner service, especially during the holidays, can drive in new business and fill restaurants during an otherwise slow period.

“It has to be fun and special to bring people in,” says Billy Peelle, general manager at three Michelin-starred restaurant Eleven Madison Park in New York. “What’s better when it’s cold outside around 4 or 5 p.m. than to have a great tea experience? Be the place that has that and people will stop in.”

At the end of the day, think about tea as you would wine and create a special list as part of your main menu. Educate staff so they can talk up the tea service. And display teas in nice glass jars and place brewed iced teas in large carafes where people can see them.

“About 25 percent of the tea we sell is for bars,” Markus says. “You can infuse tea into the spirit, make a simple syrup out of the tea or make a straight tea infusion.”

At Chicago’s S.K.Y., the team uses tea in nearly every process in the restaurant, reveals general manager Charles Ford. Chef Stephen Gillanders uses lapsang souchong in a soy dashi for a chilled noodle and yellow tail tartare dish, while pastry chef Tatum Sinclair uses Earl Grey infusions with syrups, caramels and ice cream. Tea also lends a lot to their cocktail program, too.

“High-ABV cocktails aren’t huge right now,” Ford declares. “Tea gives you the ability to add more flavor without adding more alcohol. For a bartender to have that little extra X factor in their pocket is the best.” n

“What's better when it's cold outside around 4 or 5 p.m. than to have a great tea experience?”

– Billy Peelle, Eleven Madison Park

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by M. Jane Johnson

Pop the Cork on Bottles Beyond the Usual Champagne Champagne isn’t the only bubbly wine that makes meals festive. Sparkling wines from Italy, Germany, Portugal, the United States and even other regions of France provide similar sensations often for a lot less $$ and better margins.

Sure, holidays are high season for sparkling wine sales with the span from Thanksgiving to New Year’s Day popping more corks than at any other time of year. According to Nielsen, the Christmas to New Year’s stretch sees sales explode more than 270 percent. “For many diners, adding sparkling wine to meals is a big part of the festivities,” says Francesca Maniace, wine director for Che Fico restaurant in San Francisco.

And make no mistake, Maniace builds lists that give guests lots of options to indulge these thirsts, including at least one classic Champagne, but also more price-friendly alternatives, including selections from Italy, Spain and California. In fact, she admits that sparkling wines are overrepresented on the list.

“I’m a big fan,” Maniace says, adding that she encourages guests at the red-hot, 46-seat restaurant to override oldschool ideas that they’re strictly for celebrations. “That idea is spreading. More people think of sparkling wines all year.

Prosecco has helped break down seasonal associations.”

Sparklers also have traditionally been saddled with highend hype, a notion Maniace wants to leave behind. “These aren’t just special-occasion wines. They have the same textual components of other wines, they’re carefully made, are very accessible and their clean acidity is great with lots of foods,” she says. “They just happen to have bubbles.”

At Henrietta Red in Nashville, sommelier Allie Poindexter has made it a mission to build affinity for sparkling wines, taking customers along for the fun. “With guests, the universal word for sparkling wine is Champagne,” she notes.” That gives me an opportunity to engage them, introduce them to alternatives from around the world that are well matched to food.”

For daily happy hours, the restaurant serves $5 glasses of Spanish cava. “It’s a delicious wine, but price and promotion are what sell it,” Poindexter says.

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Some alternatives to classic and costly Champagne: Hungary: Che Fico’s Maniace praises the country’s relatively recent move into production of sparkling wines.

“They do a fantastic job in terms of value and character,” she says.

Germany: Called sekt, they tend to have a sweeter finish and lovely balance, notes Poindexter. She also points to German sparking roses as being excellent.

Loire Valley, France: Bubbly made here starts with chenin blanc grapes instead of chardonnay for a light, crisp finish.

Portugal: Maniace also likes the dry, flinty nature of Portugal’s bubbly, especially those from Filipa Pato.

South Africa: MCC’s—methode cap classique wines—are South Africa’s response to Franco bubbles.

United States: California and Oregon, cited by Maniace and Poindexter, are just the stateside starting point for excellent methode champenoise wines. Michigan, New York and Virginia craft lovely, well-balanced wines. n FA L L 2 0 1 8 R F S D E L I V E R S . C O M 9 5

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Currently valued at approximately $2.5 billion, the meal kit business is booming. That means, of course, many restaurants and grocery stores are scrambling to compete with pioneering companies like Blue Apron, Sun Basket and Hello Fresh to get a piece of the action.

Want in on it, too? There’s a lot to know before diving in.

by Erica Bethe Levin

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“While a very small segment, meal kits are growing rapidly and provide a viable meal solution to consumers,” says Bob Goldin, partner and co-founder of Pentallect, a strategic food industry consulting firm. “Meal kits take share from both restaurants and grocery, but more the former; users generally find meal kits to provide restaurant quality offerings at a far more reasonable price than going out or ordering in.”

According to the National Restaurant Association, 49 percent of consumers say they would buy a meal kit to prepare at home if their favorite restaurant offered them.

So that’s exactly what Belinda Lee, co-owner of Vero Meal Kits, did.

Vero launched as an offshoot of Katie’s Pizza Pasta Osteria, a two-unit restaurant in St. Louis, Mo., with Chef Katie Collier as a partner. “We

saw the meal kit market growing and wanted to be a part of it,” says Lee. Lindsay Autry, executive chef at the Regional in West Palm Beach, Fla., believes that "people are really into food and following their favorite chefs, so I think they will always want to go out to their favorite restaurants." That hasn’t stopped her, however, from offering her own meal kit service of sorts.

The soulful James Beard Award nominee for "Best Chef: South" and "Top Chef" finalist sells fried chicken breader and hot sauce kits at her restaurant. "I like to teach people how to cook and spread the knowledge that I have. The breader and hot sauce are a fun way to encourage people to cook at home." The set costs $14 and is packaged in a small box, tied with a ribbon, and includes recipe cards for a fully fried chicken and brine. Of course, buyers still need to purchase their own poultry.

This technique reduces the cost of the kit for both Autry and the consumers, and since she packages everything herself, the overhead is very low. Belinda Lee agrees that labor is not a major expense when launching a meal kit business, but overhead is drastically different than in a restaurant.

“Product is the same," she says, "but everything else is different. In a restaurant, you might have big expenses with décor and small wares and similar things, but with meal kits you have to build a huge prep kitchen and account for your packaging materials and delivery costs."

All in all, Goldin does not believe restaurants should feel threatened-at least not yet. “As the business is still embryonic, meal kits probably shouldn’t be a top-of-mind concern to restaurants, but they are worth watching to see what works (and doesn't) from a consumer perspective.” n

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The Gift of

Good Tastes Atalanta’s shakshuka, a small-batch, kettle-cooked sauce made with tomatoes, red bell peppers and ethnic spices, lets you capitalize on the perennial drawing power of Mediterranean food.

Earnest Eats is sincere about its easy-prep superfood, a highprotein oatmeal with a billion heat-activated probiotics to enhance gut digestion.

La Colombe’s cold draft latte replicates a café-style drink experience with an innovative can design that forces a frothy layer of silky foam to the top when opened.

Ginger beers have been cresting at the top for awhile, but Brooklyn Crafted takes them to another level, with 100 percent unfiltered ginger pieces in Earl Grey, lemon & lime or mango varieties.

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Glorious Foodstuffs for Holiday Giving and Receiving Mindy S. Kolof

Our guide to a food-filled holiday begins with the National Restaurant Association’s 2018 Food and Beverage (FABI) winners and extends to a line of irresistible adult beverages guaranteed to raise seasonal spirits.

Get ready to add an item or two or three to your wish list.

Meat substitutes are moving from vegan to mainstream at lightning speed. Beyond Sausage delivers the sizzle, with a juicy flavor profile, and Impossible Burgers are showing up everywhere beef does, receiving a meaty welcome on tacos and pizzas, and in bowls and baos.

Gluten free 2.0: Hitting new peaks of gluten-free taste are Venice Bakery pizza crusts made with broccoli and cheddar or seasoned cauliflower; Wild Flower Bakery’s cookie dough; and Sweet Street’s Manifesto brownies made with dark Honduran chocolate.

Make a toast to wellness with Bonta, a plant-based drink that literally bottles the delicious healthiness of the Mediterranean diet. Available in four flavors, each linked to a vital wellness component: inflammation, longevity, immunity or radiance.

Buzz Pop Cocktails, a.k.a. adult push pops, are chef-inspired and crazy fun. They’re comprised of top-shelf liquors and seasonal fruit whipped into gourmet sorbet for a buzzy, boozy dessert. Keep the party going with peel and squeeze preformed Jel Shots, and Spoonable Spirits’ liquor-infused Nutella latte pudding shots and spicy margarita gelatin shots. n

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New Year’s Eve Dinner Services for the Whole Family Victor Ozols

W

hile New Year’s Eve is traditionally thought of as an adult holiday—with free-flowing bubbly and raucous entertainment—many restaurants across the country are making an effort to welcome families to the celebration.

And with enticements ranging from early seating times to nonalcoholic cocktails to all-ages fun, plenty of families are heeding the call, heading out of the house to leave the cooking and cleanup to the professionals. Here, experts from two major restaurants share their plans for the last night of the year, along with tips on keeping everyone happy.

Flexibility is key when it comes to families on New Year’s Eve, according to Stephen Oakes, general manager of Mastro’s Steakhouse in Chicago. The River North hot spot opens an hour early at 4 p.m. to accommodate those with younger kids, and keeps the kitchen going past midnight to satisfy the night owls.

“A lot of people who want to celebrate New Year’s will come early, showing up at 4:30,” he explains. “We book like a normal night, so they can come in with their children, sit in a booth, have a nice dinner, then go home and relax.”

With 1,300 covers to 1,450 covers on an average New Year’s Eve, Oakes said using Mastro’s a la carte menu keeps service running smoothly, with a mix of seasonal options, high-end steaks and special-occasion splurges, and children’s favorites ranging from chicken fingers to mac ‘n’ cheese. Live entertainment ensures that spirits stay high.

“There’s live Top 40 music until 1 a.m.,” he says. “It’s an all-acoustic, three-piece band, and it’s what everybody comes here for.”

Kelley Jones, president and chief operating officer of Hospitality Alliance, a consultancy and management group with projects throughout the country, sees success with families on New Year’s Eve in the finer details.

“We have the Sound View Hotel in Long Island, N.Y., where we operate all the food and beverage, and we’re offering a prix-fixe menu for New Year’s Eve that includes mocktails—non-alcoholic cocktails perfect for children,” says Jones. “Our menus are both for adults and those under 18, and it’s a fine dining experience because we’d rather educate the preteens and younger than do a standard kids’ menu.”

That education includes an introduction to a few classic holiday recipes.

“We do a beef Wellington, which is very traditional and comes out with a great presentation,” he explains. “There’s filet mignon and puff pastry with foie gras, we have prime rib, and we’ll even do a seafood dish like lobster thermidor.”

The hotel’s restaurant, called the Halyard, offers two New Year’s Eve seatings, one at 7 p.m. and another at 9:30.

“The later seating includes the midnight countdown, with a champagne and sparkling cider toast, along with views of the fireworks,” Jones adds. n

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F O O D

&

B E V E R A G E

Feasts from the

Global Table Dishes Certain to Inspire Your Holiday Menus

Mindy S. Kolof

F

rom a Réveillon awakening in New Orleans to an elegant Feast of the Seven Fishes, we pay homage to the season’s most notable, globally inspired creations. Each presents a once-a-year opportunity to lay out your holiday best and start some wonderfully worldly traditions of your own.

FRANCE

Italy: Davio’s Feast of 7 Fishes

RÉVEILLON

At The Mockingbird in Nashville, Chef Brian Riggenbach and Mikey Corona serve up global goodies with a nod to their respective backgrounds. Last year, that meant a classic French buche de noel, displayed on the bar for weeks leading up to Christmas, and turkey breast with a complex classic mole Oaxacana. This year, tamales a la Tennessee with house-smoked pulled pork will make an appearance.

Brasserie JO, billed as Boston’s first authentic French brasserie, makes the most of the season with an indulgent beef Wellington, lobster and a New England-style bouillabaisse. Other special touches have included foie gras and buche de noel with cremant glaze, cut tableside.

A centuries-old New Orleans custom originated by French colonists, Réveillon began as a huge feast following Midnight Mass on Christmas Eve. In true NOLA style, it’s now celebrated throughout the month of December with sumptuous prix-fixe menus.

Culinary Director Steven Marsella blends traditional with trendy at Kingfish and Bombay Club restaurants, resulting in sumptuous pairings like roast duck and a curly kale salad. For dessert, he whips up a caramel chocolate brownie fruit cake with marshmallow fluff toasted at the table.

ITALY

At NOLA’s second oldest restaurant, Tujague’s, Executive Chef Guy Sockrider eschews the flashy and sticks with local and fresh, with dishes like speckled trout almondine or a double-cut pork chop topped with cane apple glaze from the venerable Steen’s mill.

The centuries-old Festa dei Sette Pesci, or Feast of the Seven Fishes, honoring the Italian practice of not serving meat prior to a religious holiday, has inspired many an Italian-American Christmas menu.

GERMANY

Davio’s celebrates with a replete three courses of Boston’s bountiful fresh seafood, including Nantucket Bay scallops, pan-roasted Georges Bank codfish and Maine lobster. Since chef/owner Steve DiFillippo started offering the special feast, “we’ve gotten busier and busier each year…families love the opportunity to experience the holiday tradition while we do the cooking for them.”

A similar dynamic plays out at Chicago’s 91-year-old Italian Village Restaurants, where the four-course feast featuring fried calamari, Manhattan clam chowder and Tuscan seafood stew has long been a holiday ritual.

With 120 years of holiday dinners to its credit, The Berghoff in Chicago celebrates the classics, with delights such as creamed herring, braised oxtail over spätzle and rich apple strudel. Chef Matt Reichel also lightens up the holiday cuisine using fresh herbs and lighter sauces, deconstructing chicken cordon bleu and adding new fish items to the mix. n

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B E V E R A G E

Ice, Ice Baby

Chilled Out with the Cocktail Ingredient of the Moment Ice is the cocktail ingredient of the moment, a carefully considered component that does a lot more than chill out.

by M. Jane Johnson

Cold Clean The Manhattan Royale served at Z Bar in Chicago’s Peninsula Hotel is a gold standard, says Vlad Novikov, Z’s director of cocktails and culture. In a way, he’s literally quite right. Priced at an attention-getting $100, this embarrassment of riches is a blend of 18-year-old bourbon and black truffle bitters served in a crystal glass. The kicker? A single, crystal-clear ice cube sparkles with bits of edible 24k gold.

“It adds flash and fun," explains Novikov. "More to the point, it is visually pleasing and gets people talking. Guests notice. The ice is what they’ll remember.”

If ice used to be a one-size-fits-all solution, bartenders have come to consider it more purposefully. “Ice is about more than making drinks cold.

It also provides dilution, and in most drinks, that’s something you want the ice to help you control,” explains Camper English, a San Franciscobased writer and beverage consultant.

“It also factors in aesthetics and perception. It increases the satisfaction and adds to the appeal of the whole package.”

Discuss ice with Juyoung Kang, head bartender for The Dorsey at The Venetian hotel in Las Vegas, and she doesn’t lead with rapturous descriptions of hand-sawed cubes of brilliant clarity or a cylinder into which an edible flower has been frozen. Her practical, operations’ mindset starts at a different point.

“It begins with water, and if the water isn’t purified properly, ice will taste bad,” she says. “It’s common to forget that with ice machines, but they need to be cleaned and maintained for the ice to be right. The lines, too, should be cleaned regularly."

Continues Kang: “People get all caught up in the flashy part of the business, but solid operations are what keep bars running.”

A little flash definitely plays in her game, though. “You drink with your eyes,” Kang says. “Shapes and clarity don’t necessarily taste better, but they look cooler and guests absolutely notice the 'wow' show.”

Turning Water into Wow Matt Tocco, beverage director for Nashville’s Strategic Hospitality, a restaurant group that counts Catbird Seat, Henrietta Red and Patterson House among its assets, is something of an ice artist. With a passion for the artisanal aspects of ice and 10 bar and restaurant concepts to serve, he can justify a full arsenal of machines with which to create ice of different shapes.

“And that includes a couple of saws to cut the giant blocks,” he says.

Smaller operations can easily get by with less. Depending on volume, one or two ice machines can suffice.

Operational style and needs will decide if two sizes of cubes or cubes and crushed are most efficient. For fancier flourishes, “molds are where it’s at,” Tocco states, adding that they pop out big cubes, slants, spears or perfect rounds.

Larger markets also can turn to specialty ice vendors for customized versions, including cubes that are stamped with the brand logo. But they come at a cost that will need to be factored into pricing. “Don’t break the bank,” offers Tocco. “Go with what makes sense.” n

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F O O D

MEZCAL MADNESS

&

B E V E R A G E

Mezcal, Tequila’s smoky Cousin with a big personality, explodes in popularity Ari Bendersky Mezcal has a polarizing effect. Either people love its smoky, herbaceous qualities or it completely turns them off. It seems, however, the spirit, cultivated from a variety of agave plants in as many as nine states throughout Mexico, has gained tremendous popularity across the country that more and more restaurant and bar patrons are requesting it for their cocktails.

So why aren’t you stocking it yet?

Unlike its more popular cousin tequila, mezcal derives from numerous agave plants across Mexico, where tequila can only come from the blue agave in Jalisco. The resulting difference is that mezcal offers a breadth of flavors and personalities. Like wine varietals, where mezcal grows and how it’s cultivated can truly alter the end result. Because of that, mezcal is a diverse spirit that plays well with a range of ingredients.

“Mezcal works well with fortified wines like sherries and vermouth or even bitters and amaros,” says Megan Barnes, beverage director of Espita Mezcaleria in Washington, D.C. “Obviously tropical fruit is a no-brainer.

A lot of bartenders do spicy pineapple cocktails and I think that’s a little played out.

It’s fun to play with other fruits like passion fruit, especially with the tiki boom.”

Beyond cocktails, you can easily add mezcal to food recipes. Pairing wise, it works well, clearly, with Mexican fare, but also Greek cuisine, spicy barbecue, seafood and Indian food.

“There’s a surprising degree of flexibility when cooking with mezcal,” says Jay Schroeder, bar director for Todos Santos and Quiote in Chicago. “The nice thing is there are spirits you cook with for aroma or the idea of the thing, but mezcal comes through and you’ll experience it in the dish. If you make a sweet pastry element, you’ll get that smoke flavor and bold complexity of the spirit. You’re not playing with one ingredient, but all the flavors and aromas in that spirit.”

Sounds like something you need to start using, no? n

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ATLANTIC

DISTINCTIONS • Every fillet is cured and smoked from fresh within 48 hours at a dedicated facility in Prince Edward Island • It’s lightly smoked with a natural hardwood combination to create a robust yet delicate smoked flavor • The temperature, humidity, smoke density, air circulation and smoking time is carefully regulated • Fully traceable • No preservatives

COLD SMOKED

SALMON Our salmon is raised in the clear, fresh waters of the North Atlantic in the Gulf of Maine and Atlantic Canada.

Perfectly cured and perfectly smoked, Hidden Bay cold smoked salmon is: • • •

High in Omega-3 fatty acids An excellent source of protein Gluten free, allergen free, and kosher We are the only North American salmon producer that has fully-integrated highest level 4-star certification! * Best Aquaculture Practices (BAP) is an international, third-party certification system that verifies environmental and socially responsible practices.

©2018 Reinhart Foodservice L.L.C. • Hidden Bay™ is a trademark of Reinhart Foodservice L.L.C.

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Shiny New Toys

O P E R A T I O N S

We’re Wrapping Up This Season’s Smartest Finds Mindy S. Kolof

Make room for these newest tech marvels and ingenious inventions in your kitchen.

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O P E R A T I O N S

The Customer Experience Add another sensory must to the plate with Soundtrack Your Brand.

We not only eat with our eyes, but cranking up music that reflects your brand’s values is proving to be a scientifically validated sales technique. An ambitiously large study conducted by the company concluded that a carefully curated playlist means increased sales in every category, from burgers and fries to shakes and desserts.

Also, Multiplex Freshblender goes straight to the experiential with a self-serve system for smoothies, shakes and frappes, allowing customers to create their own masterpieces in less than two minutes.

All the refrigeration, ice making, blending, dispensing and digital controls are packed neatly into a slim, 20-inch-by-39-inch machine that dispenses hundreds of self-serves daily.

Quick Time The Marra Forni Rotator brick oven is super smart with a deck that rotates around the fire and two forced air burners to bake pizzas in both directions in under 90 seconds. The company also offers an electric brick oven that allows soaring temperatures of up to 1000 degrees Fahrenheit, cooking pizzas in 45 seconds, up to 200 per hour. For the build-it-yourself contingent, Forno Bravo offers modular kits with everything needed to assemble your own pizza oven, including a commercial-grade Premio2G.

Suzumo automates the delicate art of sushi prep with user-friendly products that include a mixer for easily producing highest-quality “shari” (sushi rice), compact devices to cut, roll, sheet and wrap rice for sushi, and a machine that spews out up to 4,800 handmadelooking nigiri sushi rice balls hourly.

Admit it.

You always wanted

a robot!

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Astra Shunsuke Peeling Machine, from Japan, takes the labor out of peeling; it’s programmable for nine fruits and veggies at different thicknesses.

Antunes Flatbread Toaster makes quick work of heating up the flatbread-pita-tortilla category.

An uncooked flour tortilla at just the right temperature in a matter of seconds? Done.

The Vitamix Aerating container fine tunes the texture of emulsions, foams, whipped creams, meringues and other aerations without the need to puree.

On Display If presentation is king, Structural Concepts Foodscaping Wells, an imaginative modular system, takes the crown. Plug and play with freestanding refrigerated cabinets that can be adjusted to multiple heights for an eye-catching display.

When not in use, simply cover and use as a counter surface.

No idle boast, but Genius Pan eliminates the time needed to freshen up prep lines and salad bars.

The key is a threaded system that allows the bottom of the pan to adjust up or down in the well so food pans always look fresh and full.

Pretty genius! n

ThermoWorks, the acknowledged master of the meat thermometer, ramps up its own leading technology with Thermapen Mk4 Blue’s display that can be ready in any position, and in darkness.

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O P E R A T I O N S

APP-FRIENDLY New Apps to Help You Cut the Wait, Train a Staff of Digital Natives and More Mindy S. Kolof 110 RFSDELIVERS.COM ISSUE 4, 2018

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There’s a constantly replenished treasure trove of apps to help you run your restaurant, train your staff and delight your guests.

Consider some of these latest finds and be ‘appy.

The app will seat you now. It’s Friday night, your waitlist is 20 deep and more customers are lined up at the door. Avoidable? Yes, according to Yelp’s Devon Wright, who says the company’s Nowait app was designed “to change the definition of reservation to ‘no waiting’ and let your guests avoid the line completely.” Begun in 2012 as a result of founder Robb Myer’s “aha moment” after his own 45-minute wait for brunch, the app gives customers control over how and where they wait for service and eliminates the use of inefficient paper waitlists and buzzers. Now the reservation app of choice at more than 4,600 restaurants across the United States and Canada, it’s powered by an easy set-up for operators, requiring no more than an iPad. For diners, the experience is equally easy, providing the option to virtually join the waitlist on the restaurant’s Nowait-enabled Yelp page, and receive a highly accurate wait time based on predictive algorithms.

No Wait

Nowait proved its value from the start for Diego Perez, general manager at Tony’s Pizza Napoletana in San Francisco. In 15 minutes, he and his team had the setup completed, and wait times at the busy pizzeria have been sliced in half, to 90 minutes. “Customers really like this app because they can now arrive just a few minutes before their table is ready. As a result, they’re coming in much more frequently,” he says. www.nowait.com

Spiffy Training You have to love a company that offers a free education app replete with information on beer styles, wine pairings and cocktail recipes, ideal for your digitally dexterous young staff. Upgrade to pro for a reasonable $4 per user and upload your restaurant’s menu items, policies and procedures for onboarding in a Millennial-friendly format. www.withspiffy.com/restaurants

Take it to the next level.

LevelUp, a mobile network app that blends payments, analytics and rewards, introduced a new feature called Broadcast, allowing restaurant clients to reach new customers within the social and digital channels they use most, such as Facebook, Foursquare and Amazon Alexa. The most recent addition, Playfull, uses games to increase restaurant sales by as much as 10 percent, and gives LevelUp’s restaurant partners access to a new community of users. n

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CHUCK SHORT RIB FLAT IRON CHUCK SHOULDER TENDER CHUCK ROLL CHUCK FLAP MEAT PECTORAL MEAT 9/18/18 10:46 PM

Beef CHUCK Short Ribs Bone-In NAMP# 130

BEEF CHUCK

BEEF CHUCK

Short Rib NAMP# 130

Short Ribs, Boneless NAMP# 130A

*Images courtesy of National Cattlemen’s Beef Association

Beef Chuck Short Ribs are processed from the second through the fifth rib, which has multiple muscles that provide flavorful cuts.

Q: A:

Q: A:

Can Chuck Short Ribs be portion controlled?

Absolutely Chuck Short Ribs can be portioned to exact weights such as 6oz or 8oz. Also, applications such as flanken style or Korean style, can be further fabricated from the Chuck Short Rib. Portion control options assist Restaurant Operators in managing food cost.

What other traditional cuts come from the Chuck Shoulder Clod?

The Flat Iron, Chuck Shoulder Tender, and Chuck Flap Meat all come from the Chuck Shoulder Clod.

what are namp numbers?

North American Meat Processor Numbers are used to classify cuts of meat so they can be easily identified. Each primal, and or cut, has certain spec requirements listed in The Meat Buyer’s Guide.

All Eagle Ridge processors cut to NAMP specifications to keep consistency across Reinhart Country.

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Q: A: Q: A:

What product specs should you consider when ordering Chuck Short Ribs?

Something to take into consideration when ordering this cut, would be deciding if you want bone-in or boneless. Both options deliver an exceptional eating experience.

What is the best cooking method for Beef Chuck Short Ribs?

For optimal eating experience, it is suggested to wet age for 14 days and then braise for 3-8+ hours.

Cooking Methods Braise

Pot Roast

FOOD SAFETY TIP Monitor your stored meat’s internal temperature. A good reference point is to keep the internal temperature below 44.0 degrees F. 9/18/18 10:46 PM

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VISIT OUR WEBSITE RFSDELIVERS.COM & KEEP DISCOVERING GREAT RECIPES, INSIGHTS, & BUSINESS SOLUTIONS!

A D V E R T I S E R

I N D E X

Trescerro® Tea [pg IFC - 01] rfsdelivers.com

Markon® [pg 07] Markon.com

Prairie Creek® Short Rib [pg 13] rfsdelivers.com

Intros® Cheese Curds [pg 17] rfsdelivers.com

Fish Taco Nation [pg 22-23] rfsdelivers.com

The Restaurant Coach [pg 33]

Culinary Secrets® Cream Soup Base [pg 49] rfsdelivers.com

San Pablo® Nachos [pg 80] reinhartpromo.com

Hidden Bay® Salmon Burgers [pg 89] rfsdelivers.com

Rubicon [pg 96-97] link.rubiconglobal.com/restaurant-waste-solutions

Hidden Bay® Smoked Salmon [pg 106] rfsdelivers.com

Eagle Ridge® Meat the Butcher [pg 112-113] rfsdelivers.com

RFS Website [pg 114] rfsdelivers.com

Cobblestreet Mkt™ Natural Deli Meat [116-IBC] rfsdelivers.com

Reinhart Heard!

[BC] rfsdelivers.com

9/18/18 10:46 PM

WINTER SNEAK PEEK

BREAKFAST ISN’T JUST FOR MORNINGS ANYMORE

S

everal big restaurant chains have known all along that offering breakfast all day and all night pays off big. But is it as easy as they make it look? We dig into the all-day breakfast game in the winter 2019 issue.

From globally inspired breakfast bowls to premium ingredients looking to topple avocado off its toast, we’ll cover a host of trends worth considering. Also, as great as thick, crispy bacon, cheese and gooey eggs are between crusty bread, not everyone wants it.

A growing segment of the population desires healthier options, from sugar-free and glutenfree dishes to vegetable-focused fare. They also want their food to taste good and not be treated as an after-thought.

In business operations, we’re looking at the emergence of kiosk ordering at fast-food restaurants and the impact it has on the workforce. Also, the importance of more independently owned restaurants offering health insurance to employees.

Finally, if you haven’t yet, check out our new online series: Great American Food Cities. It’s an opportunity for you to get a taste of what’s going on cuisine-wise and culture-wise in the likes of Burlington, Vt., Cincinnati, Nashville, New Orleans and more. Get your hearty helping right here: rfsdelivers.com/greatamerican.

As always, we love feedback! You can always talk to us by emailing here: magazine@rfsdelivers. com. See you in the New Year! n

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All Natural* Turkey from Cobblestreet MKT.™

Start reaping the traffic-building benefits now: Contact your Reinhart Sales Rep for a sample.

Your next epic sandwich starts with the delicious, clean label turkey customers want today. Ours is pan roasted and oil browned, with no artificial ingredients. Made with whole muscle meat and minimally processed, with no binders or fillers. Cobblestreet MKT.™ gives you many more opportunities to upsell - with Hardwood Smoked Ham and USDA Choice Angus Roast Beef. *No artificial ingredients, minimally processed.

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Heard! chef notes The best culinary team Reinhart has to offer has started a bi-weekly newsletter. Each edition features one of our creative chefs where they dive deep into a cuisine, topic or cooking method that they are very passionate about.

R E S TA U R A N T I N C

1

TRENDS

BURGER TIME WITH BRIAN • Housemade Sauces, Aiolis, and condiments.

• We can see a big increase in pickling, everything from red onions to pickled celery, jalapeño and even pineapple.

2

• Hot Cheetos on a burger to deep fried prosciutto.

• Another great thing to add is Cole slaw for crunch and a twist.

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3

buns

• It must complement, not overwhelm, the true star of the show – the patty.

• Choose a bun that’s too dense or too chewy and customers won’t be able to bite into their burgers.

• A bun that’s too delicate will get soggy and turn your presentation into a flop.

To see the latest edition of Heard! Chef Notes, ask your Reinhart Sales Consultant!

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ISSUE 04: 2018

I’m a self taught Chef. I started washing dishes at a private country club, where I excelled and starting cooking on the line with CIA trained Chef. I was voted as a Top 10 best Chefs in Louisville KY in 2004. I was an Executive Chef of 4 multi-million dollar breweries in Louisville Ky. My wife and I moved back to Appleton after our first baby was born. I became Executive Chef for Pullman’s restaurant, along with Beefeater’s restaurant and Trolley Square Banquets for the Reader Restaurant group. Took over as Executive Chef for Brett Favre’s Steakhouse and had a blast doing tailgate parties for 2300 people before the game. High volume Steakhouse with sales around 5 million a year. My passion is our customers, giving them the added value of having a Chef that understands the business and only goal is helping them.

• Introducing next-level texture with elements like battered jalapeños and fried onion straws.

the business of food

shawano/marquette division

texture

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briank funk