Restaurant Inc. Fall 2017 by Performance & Reinhart Foodservice Publications

VOL

05,

ISSUE

FALL

2017

$5.99

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

Eagle RidgeÂ® Tomahawk Steak

| the business of food

Chimichurri Sauce

| ISSUE 04: 2017

Q&A W/ 10 Industry Experts On All Things Restaurant

pg 28

pg 08

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Fresh produce is the cornerstone of any good menu. Markon First Crop, Ready-Set-Serve, and Markon Essentials fruit and vegetable products give you the versatility to create colorful, ﬂavor-packed recipes. Don’t give up the grill! Summer might be the season for barbecue, burgers, and sweet corn, but come fall, there’s still plenty of warm weather for charred lettuces and bitter greens. From romaine to radicchio to endive, the grill imparts deep, smoky ﬂavors to these on-trend, crunchy ingredients. 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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LETTER FROM REINHART

Dear Readers: Fall is a time of change. The leaves change colors and colder weather brings heartier ingredients and bolder flavors back to the center of menu. The focus of consumers and operators likewise shifts, to the holidays, celebrations, and entertainment. In our fall issue of Restaurant Inc – our last publication for 2017 – we’re taking a look at Center of Plate items that offer a broad pallet for exciting ideation, like beef and pork. Our team also explores ways for operators to attract more customers, improve their operations, and manage food costs. In a short time, we will see trend prognosticators proclaim the “What’s hot, and What’s not” forecasts for next year. Our team will incorporate those learnings as we reset, recharge and refresh our two award-winning publications, Restaurant Inc and The Dish, to keep up with the ever-changing needs of operators in this fastpaced industry. As these publications evolve, we will continue to help elevate the business of food by sharing our passion for the restaurant industry with compelling stories of customers and products, and outstanding, curated community-centric content that allows readers to find new ideas and inspiration in the success of others. Our mission remains as vital as ever: driving the success of our customers and the communities we serve. Stay tuned for updates to our website and a new format for The Dish and Restaurant Inc as we move into 2018. We thank you for your readership throughout the years. If you have any feedback on the magazine, stories to share, or ideas for features, email me at ecronert@rfsdelivers.com or comment on our social media channels.

Sincerely,

Eric Cronert Vice President, Marketing & Merchandising Reinhart Foodservice

A special shout-out to Sophia Kramarz who, for the past three years, shaped this magazine.

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Her contributions to our brand and messaging will be missed.

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SUSTAINABILITY is in our seas.

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

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

ÂŠ2017 Alaska Seafood Marketing Institute

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TABLE OF CONTENTS 06 Quick Bites 08 MEET THE EXPERTS 10 Industry Experts on All Things Restaurant Related 13 Delivering Customers on Demand 19 Is it Better To Hire An In-House Publicist or Outsource? 22 Social Media Made Easy 24 Party Hearty Holidays on the Horizon 28 Food Fight: Center of the Plate Hard Core Carnivores ... Feast Your Eyes! EDITOR-IN-CHIEF Eric Cronert MANAGING EDITOR Sophia Kramarz ART DIRECTION & LEAD DESIGNER Jenn Bushman DESIGNERS Drew Frigo, Lauren Jonson, Morgan Johnson PHOTOGRAPHER Dan Coha FOOD STYLIST Susan Hevey ADVERTISING SALES & INFO Andrea Wilson andreaw@newhallklein.com CONTRIBUTING EDITORS/WRITERS Ari Bendersky, Min Casey, Mary Daggett, Derek Exline, Nicole L. Fenton, Mindy Kolof, Audarshia Townsend, Emily Straka

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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54 Enhance Your Meat Dishes with Value- Added Extras 56 5 Innovative Meat Masters Discuss Trends 64 The Meat Story a Global Sphere of Influence 68 Perfect Plate Mates for Meat 70 HERITAGE BREED PIGS A Brand Worth Saving. 75 This Little Piggy Went to Market 78 Here’s the (Cured) Meat

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TOC co n t in u e d 81 New Ways to Prepare Lamb 82 Embrace the Middle East: Spices Coming From the Middle East Find Their Way Into Menu 84 Meet the New Meat 86 Fall Mushrooms 88 Squash the Competition 93 Get Into the Brown Spirit 96 An Apple a Day in Your Glass 98 Interior Insights 100 5 Tips For a More Productive Menu 104 Online Ordering 102 Understanding Your Customers Using POS Analytics for Restaurants 106 Event Calendar 108 Winter Sneak Peek 109 Advertiser Index 110 Operator Index 112 Commodities Tracking

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T R E N D I N G

N O W

QB Quick Bites for Your Brain

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

Compiled by Emily Straka

Five Different Dishes,

One Unique Ingredient COCONUT The coconut is a fruit from the coco palm, a tree widely distributed throughout tropical regions. The fruit is encased in a rough, brown husk and a wood-like shell, but when cut in half it reveals a softer, white core called the “meat.” Coconut is a very versatile ingredient that is used to form items ranging from food to vitamins to cosmetics. Check out how such an adaptable ingredient is used in dishes across the country!

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For your Instagram feed

@THEFEEDFEED

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@BLACKTAPNYC

@FOOD52

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

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For Your Twitter Feed

@BONAPPETIT

@NYTFOOD

@BFLAY

Blue Bonnet CafÃ© Marble Falls, TX

COCONUT CREAM PIE Peche New Orleans, LA

Slice: $3.29 Whole Pie: $13.99

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THAI COCONUT SHRIMP Dipped in coconut milk batter, coconut flakes, and five-spice with Thai chili sauce

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For Your Nightstand

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MEET THE

EXPERTS 10

Industry Experts on All Things Restaurant Related By Audarshia Townsend

No two restaurants are ever the same, but one thing always rings true no matter where you are: There will be questions and sometimes you won’t have answers for them. But don’t panic. We’ve got you covered with these 10 culinaryindustry experts offering advice on just about everything you can imagine.

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Brandon Brumback Executive Chef, The Albert at Hotel EMC2 Chicago Hotel guests can be extremely demanding and that extends to their visits to the on-premises restaurant. How do you deal with difficult guests with tact? Chef Brumback: It’s about understanding your guests and seeing how they react. If they want something a certain way and they’re not willing to budge, then it’s our job to be hospitable to make their experience the best it can be. If that customer is on the fence, try broadening their horizon, giving them something they normally wouldn’t eat.

What is some of the best advice you can give a veteran chef? Chef Chizmar: Teach your craft to the younger cooks. It helps you become more efficient. It helps the restaurant because it helps everyone become a team and in the end, it makes everything a lot smoother.

Lee Chizmar

Executive Chef/Partner, Bolete and Mr. Lee’s; Bethlehem, Pa.

When choosing a public relations firm, should a restaurant look for a company that bills by the hour or by the project?

Carissa O'Conner

West Coast Vice President, H2 Hospitality

Carissa O'Conner: As a public relations firm, you’re constantly working on stuff. You’re working on things throughout the day and you’re wearing different hats, and following up on different media inquiries. To sit there and try to calculate your hours on an account is just an unrealistic approach for us. It’s best to set a project rate when they lay out what their campaign will entail. We work on a sixmonth to yearlong contract with clients.

Lynn House

National Brand Educator, Heaven Hill Brands

Many bartenders are reluctant to create a menu dedicated to non-alcoholic drinks, or mocktails, beyond soft drinks, tea and coffee. What can be done to convince them that these drinks can help boost the restaurant’s bottom line? Lynn House: When you create a non-alcoholic version (of a cocktail), you get to charge per drink instead of the customer getting endless refills on (soft drinks). That drives up your bottom line as well, so you are covering the costs of your ingredients, and you’re also creating a unique experience for that person.

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Karen Herod

5 6 7

Principal Designer, Studio K Creative; Chicago

Scott Greenberg President/CEO, SMASHotels

Do you have advice for a restaurateur who doesn’t have a budget for a restaurant designer, but wants to update the venue?

Do you have advice for a chef wanting to start a whole animal dinner program?

Karen Herod: Paint is your friend. People are becoming bold and painting their chairs. Try to take a risk. Don’t stay in the middle safety ground. Daring to make an impression is what people will remember. Scott Greenberg: People underestimate the ability to be creative without spending a lot of money, but they must be willing to take risks within the concept of the restaurant. Take risks with that and feel free because the viewing public doesn’t want to go into a place that’s watered down. They want to see some excitement and if that passion of the restaurateur really pulls through and the restaurateur is bold in his use of creativity, people will love it.

Brian Jupiter

Corporate Executive Chef, Frontier Chicago

Chef Brian Jupiter: Do you have the space? These animals take up a lot of time and space. You also need to time these events properly so that no one gets an undercooked or overcooked animal. You must be committed to the program taking over your entire restaurant for a night.

Erin Shea

Partner, Bolete; Bethlehem, Pa.

How does one go about featuring a farm-to-table concept — with authenticity? Erin Shea: You must really be tied to the philosophy. Ingredients are expensive. To be honest, you’ll be far more profitable if you open a hot dog stand! You have to believe in it because it really is a way of life, not just a restaurant concept. You should do your homework and research and drive out and meet farmers, build relationships and entrench yourself in the community.

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El Williams

Proprietor, The Delta; Chicago

How do you elevate and modernize a simple concept such as your Southern-focused eatery without losing its authenticity? El Williams: It starts with the people you hire, then focuses on building the culture. Everything else will fall in place. I look at this project as an extension of myself. If you’ve got a solid idea, something that is unique, present it in its truest form.

Susi Zivanovic

Corporate Sommelier and Beverage Director Perry's Steakhouse & Grille How do you make wine less intimidating for guests? Susi Zivanovic: We don’t always carry a lot of brands you’ll find in the grocery store on our wine list. We have a lot of wines that are exclusive to restaurants, so I simply ask them, “What do you normally drink? Do you like a wine that’s a little bit sweeter, or with tannins? Would you like for us to help you pair the wine with the food?” It’s really a matter of getting people to feel comfortable with what they’re drinking. n

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Delivering Customers on Demand By Mindy Kolof

Online menu ordering via on-demand delivery apps may not be for every foodservice operation, but it is essential to understand how the growing trend is helping some restaurants drive uber good results from online proficiency, without disrupting quality, staffing or back-ofkitchen operations.

of consumers will choose one restaurant over another based on the ability to order online FA L L 2 0 1 7 R F S D E L I V E R S . C O M 1 3

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f you are on the virtual fence about whether to make room for the option, consider these startling facts from the National Restaurant Associationâ&#x20AC;&#x2122;s (NRA) research: 42 percent of consumers will choose one restaurant over another based on the ability to order online (2017). And, a few years earlier, the NRA predicted that by 2020, 70 percent of restaurant industry traffic will take place outside the brick-andmortar operation. Last spring, the Los Angeles Times Technology column called food delivery apps a restaurant game changer for not only increasing sales by significant margins, but also for bringing in new customers they might not have captured through traditional means.

by 2020

of restaurant industry traffic will take place outside the brick-andmortar operation

onsidering the Millennials have grown up with technology and they value lifestyle conveniences, their consumer patterns will continue to disrupt the marketplace for years to come - the youngest Millennials are still in high school. Millennials turn to their handheld devices to meet all their needs: from hailing a ride to ordering a breakfast burrito, technology is how they get things done. Build an app and they will order? Yep, or Yelp, pretty much. But, if youâ&#x20AC;&#x2122;re not in the appbuilding business or the delivery business, how do you make it happen? Fortunately, there is a well-developed marketplace of choices, all poised and ready to deliver with remarkably positive results. Depending on your market, you might be getting knocks on your door from agents peddling services for UberEats, GrubHub/Seamless, DoorDash, Postmates, Caviar, Amazon Prime and Yelpâ&#x20AC;&#x2122;s new Eat24Hours. If you are in the market to outsource delivery, you will find your options very seamless, easy to manage and full of customer service and marketing support. Most will take a commission from the restaurant, and charge consumers a delivery fee.

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ales growth is not the only compelling factor to consider before clicking into the appfueled consumer market. Frank Georgacopoulos is the managing director of Southern Belle’s Pancake House, operating three locations in the suburbs of Chicago and serving almost 10,000 patrons every month. All three locations have been partnering with at least one delivery provider for less than one year. While he might receive an average of 15 total delivery orders every day for breakfast or lunch at each location, the per-item tally can be tripled by local office group and dealership staff orders. “We see this as a complement to our business,” says Georgacopoulos. “Our loyal, weekend customer base is sparking the work-week orders so they can get their favorite breakfast or lunch ‘fix’ on demand at their office. Everyone’s busy and with one hour for lunch and with traffic the way it is, it’s worth the delivery fee to have the convenience of having their favorite breakfast or lunch with time to spare. For me the best part is that they are including their office friends and sharing Southern Belle’s with new customers. UberEats and GrubHub is like free advertising, it’s spreading the word-ofmouth marketing.”

For Southern Belle, the usual fear of operational or quality disruptions have not been a factor. As for managing the incoming orders, UberEats and GrubHub each provide the restaurant with tablets that alert staff to incoming orders, allowing Southern Belle to “accept” and place the order for delivery. “We really take pride in our customer’s experience and work hard to ensure the delivery customer has the same taste experience that our restaurant patron has,” Frank explains. “We do this by treating our delivery partner as we would a customer. We respect the driver and invite him into the front door, not the back door. We have an opportunity to educate the driver on handling, and ensure our entrée is well presented every time.”

per-item tally can be

tripled by local office group and dealership staff orders

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F B O OU D S & I B EN V E R SA G S E

Tips

1 2 3 4 5 6

Incentivize:

activate your “ambassador” customers while they are at work to spread the word-of-mouth opportunities. Encourage the loyal customer base to order their favorites from work or home with online ordering discounts for first-time orders.

Merchandise:

nothing beats the table tent, point-of-sale, waitress prompt or door teaser. Your delivery partners will jump through hoops to help you merchandise your on-demand delivery menu.

Web presence:

if it’s the Millennials you’re wooing, then make sure you have your website bling and social media extensions like “shop now.” Add delivery partner widgets to the menu page and homepage as a teaser and reminder, and hashtag your partners.

Menu selection:

your choice to either feature select items that travel best, or offer the full menu that makes your operation special.

The experience: for Millennials it’s as much about the experience as it is the product. Develop a deliveryonly delight for your off-premise customers: special loyalty rewards, a fortune cookie, reusable delivery bag to extend branding, or delivery-only secret menu.

Ghost Kitchen:

get ready for the next level, when your delivery business takes off and becomes an operational distraction. Set up an off-premise kitchen and order fulfillment location for delivery-only operations and enjoy uber-sized volume increases. n

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You’re soon to open the restaurant of your dreams. It seats 60 in a space that was once home to a rock ‘n’ roll legend. You’re planning to play up that theme by featuring original recipes by your Southern grandmother, only they’ve been modernized. You feel that you’ve got a hit on your hands, but how do you get the word out?

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Hiring a publicist is an obvious choice, but for how long? And if you’ve got a surefire hit on your hands, and there are plans for some major expansion, then what? The dilemma is whether you should hire a full-time, inhouse publicist or outsource a public relations firm. “It’s great to have someone who is here and at the restaurant each and every day and is readily available and very focused on what’s going on (with our projects),” says John Ross, a principal at B. Hospitality Co., which owns Chicagobased restaurants Balena, The Bristol, Formento’s, Swift & Sons and others. “That person is part of the inhouse team. They know the restaurant’s products inside and out. There’s probably a little more flexibility with having a publicist in-house as well. There are a lot of times PR is a 9-to-5 scenario, and our person is available all the time.”

Carissa O’Conner, however, sees an advantage for those who prefer to outsource public relations to an experienced firm. “When you outsource, you get a team of people with a wide range of experience as opposed to one person who’s really taking on everything from A to Z,” says O’Conner, who serves as West Coast vice president for H2 Public Relations, which represents restaurants and cocktail lounges primarily on the West Coast and in Chicago. “We often become a resource to food writers and editors because they see us with a breadth of restaurants, and we can be an asset. We constantly have our eye on trends and overall media.” But Liz Prinz, the communications director for B. Hospitality Co., loves the challenge of keeping all the group’s properties fresh. Being on the inside means that she maintains

daily interactions with the company’s chefs, general managers, service managers and bartenders. She also does a lot more than pitching media outlets, and uses social media outlets to her advantage. “The daily challenge I give myself is to keep our restaurants fresh in the minds of the consumers,” Prinz explains. “I think a lot of it has to do with getting in front of people. Our target audience is on social media, for example. Its frequency plays a large role, and marketing to our consumers. “Part of my role as the communications director is to get out into the neighborhoods, get in front of these local businesses, make relationships and make sure that they are aware of who we are and where we are. I think that is really helpful in staying fresh because people are really just bombarded with information day in and day out.”

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Is It Better To Hire In-House Publicist or Outsource?

Prinz, in fact, has found that she’s gotten the best response from Instagram. That’s partly because she’s recently added video to her posts. “The simple idea of even a little bit of motion is really what captures people’s eyes at the end of the day,” she says. “When we’re churning out some pasta — we make all our pastas fresh and in-house — I like to get a little video. There are a lot of everyday opportunities that as marketers we can capitalize on, especially in the kitchen. I think video has been that tool to get that extra attention.”

S w

H2 Public Relations’ O’Conner believes that outside PR firms, when they’re doing their job at the highest level, are storytellers and not promoters for restaurants they’re representing. This, she adds, gains the media’s trust and respectability when publicists are creative in their pitching efforts. “A good PR firm,” she says, “should be able to take its time and flesh out unique angles to figure out exactly what makes your client different from the others.” In the end, it all boils down to your needs for the restaurant. n

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10 Do's and Don'ts to Protect and Grow your Brand By Nicole Lâ&#x20AC;&#x2122;Huillier Fenton

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It’s no secret that #social media is the modern-day brand builder … but in an online game where the rules are always changing, how can your brand win? Although the industry itself is evolving by the minute — there are more than a few best practices that have proved tried and true over time.

DO INVEST in your social media presence – Times are a’changin’ — and these days, you have to pay to play if you really want to compete in the #social game. Of course, organic (unpaid) content has its place — but whether it be online ads on Facebook or growing your presence through a social media management tool (we love Sprout Social) — even small monetary backings can go far. QUALITY over quantity – The truth is, the internet is already overly saturated. The hard truth is, most content leaves much to be desired. There’s nothing worse than misspelled copy, boring design or unnecessary information. If you already plan on developing content, make sure to go the extra mile to ensure it’s of the highest quality. Your fans will notice the difference and appreciate the effort. GIVE more than you get – Four-time New York Times bestselling author Gary Vaynerchuk claims that in order to win in a noisy social world, you need to ‘Give value. Give value. Give value. And then ask for business.' This couldn’t be more true in the world of social media. VIDEO / visuals are key – The numbers don’t lie. On Facebook alone, video posts have increased by 94% in the U.S. annually. People want visual content to help make sure their purchasing decisions are valid. ‘When customers are able to view a product video or demo, they are 85% more likely to make a buying decision right there when compared to reading a text review.’ PERSONIFY your brand – What’s worse than not maintaining a social media presence for your brand? Having a bland social media profile. The most successful online companies have figured out that people don’t buy / follow what you do but WHY you do it.

DON’T Sound Salesy – If there’s one thing that turns off potential fans / customers — it’s a sales pitch. There’s nothing wrong with promoting the benefits of your product or service — but too much self-promotion and not enough engagement is a major turn off. Confuse social media with sales – Social media is a relationship-focused industry. Of course, everyone wants to get the most bang for their buck — but your goal here is to develop authenticity, brand loyalty and provide value to your consumers. In return, they’ll promote your product proactively, provide positive customer reviews and respond positively to marketing efforts. Post sporadically – Not many things will burst your online bubble quicker than ‘flaky’ posting. There’s a reason content calendars prove to be one of the most effective ways to promote your brand. Pick which days you’ll be posting, what you’ll be talking about — and stick to it. Spread yourself too thin – There’s a common misconception that you have to be on ALL social media platforms. This couldn’t be farther from the truth. Choose your online profiles wisely and create content accordingly. Is your product versatile in recipes? Focus on Pinterest / Instagram. Are you an event-based business? Facebook is where you’ll want to live. Remember: not all social platforms are created equal. Ignore the implications of customer service – Before you shrug off talking to your audience, consider this: 1 in 3 people go to competitors when ignored on social and 34% of people choose social media as their top choice for customer care. Social media is the new PR, HR and everything in between. n

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Party Hearty Holidays on the Horizon BY MARY DAGGETT

The upcoming holiday season can mean big business for operators who capitalize on the opportunities this time of year presents. Now is the time to make plans in earnest. Corporate event planners and hosts of family gatherings are already focusing on the perfect venue that will provide an affair to remember. What constitutes the perfect venue? • Great food • Friendly, attentive service • Festive ambience • Convenience and comfort An event should be memorable — for all the right reasons. It should appear to come off seamlessly, which will happen with the proper planning and execution.

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Planning & Execution For optimal profitability and efficiency, marketing and operations functions must work in tandem to effectively manage the added pressure an event presents to both front and back of the house. Create a template with step-by-step procedures and timelines on which all aspects of an event are listed, along with deadlines and responsibilities.

To streamline operations and relieve pressure on management, an ace special event coordinator is indispensable. Perhaps an existing staffer who is super-organized and knowledgeable about your kitchen capabilities and operation would be a good candidate. If you decide to hire a dedicated event coordinator, it is likely that a part-time arrangement would suffice since most events are seasonal. Maintain a little black book of qualified kitchen and service staff that can be called upon during peak times to augment existing staff. This is a valuable asset to prevent the stuff of operator nightmares.

Marketing Holiday Events STYLE OF SERVICE AND MENU Some groups will require a sit-down plated dinner, while others will opt for buffet-style service and/or a standup reception. The styles of service your operation can accommodate are, of course, determined by your space constraints. (NOTE: Remember that off-site catering is a bona fide profit builder. If you have little or no event space, consider striking catering partnerships with local venues such as museums, aquariums, etc.) According to Technomic, the majority of consumers veer toward indulgence when eating at foodservice operations. This is especially true during the holiday season, when party revelers grant themselves special dispensation to splurge. Partygoers want to party hearty, so tailor your menu and beverage options accordingly. When planning event menus, gauge your market. What sells at New York’s Rainbow Room may not play in Peoria.

Speaking of the Rainbow Room, which offers panoramic views of Manhattan from its perch 65 stories up in Rockefeller Center, a sample plated dinner menu follows: APPETIZER Red & Yellow Endive, Treviso and Arugula Salad with citrus fruits, toasted pecans, warm goat cheese crostini and maple sherry vinaigrette. ENTRÉE 1934 Rainbow Room Filet Mignon “Marechale” with fondant potato, Spring vegetables, braised short rib and red wine jus. (1934 refers to the year the Rainbow Room premiered.) DESSERT Baked Alaska.

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Closer to Peoria, The Signature Room at the 95th, with its own breathtaking vista atop the John Hancock Building in Chicago, suggests a sample menu such as: APPETIZER Herb Marinated Shrimp with Burrata grits, micro cilantro and saffron butter. ENTRÉE Seared Lamb Chops with tomato goat cheese semolina cake, carrots, mint and Parmesan gremolata. DESSERT TRIO White and Dark Chocolate Mousse Cake, Seasonal Fresh Fruit Tart and Pot de Crème. Most event venues offer a tiered menu/pricing structure to accommodate a range of budgets. A buffet-style presentation can be just as spectacular as a multi-course plated meal. A beautifully crafted dinner or reception buffet automatically becomes the focal point of the room. This is the chef’s opportunity to showcase wonderful roasted meats such as prime ribs of beef, ham, rack of lamb and turkey at carving stations, with an array of sauces and chutneys. Gleaming chafers laden with other entrées, fancy potato dishes, creamy pastas and colorful vegetable sides will add to the opulence, as will baskets of artisan breads and rolls, an array of salads and a sumptuous dessert display.

Additional Sources of Event Revenue • Audio/visual equipment • Portable dance floor • Specialty linens • Personalized menus/placecards • Flower arrangements/décor • Entertainment • Coat check services • Valet parking attendants

RESIDUAL BENEFITS Successful events incent repeat business. In addition, every person in attendance at your special event is a potential new customer, and will provide valuable word-of-mouth advertising and brand recognition. IT PAYS TO ADVERTISE Promote your special event capabilities on your website, in social media, promotional flyers mailed or sent electronically to corporate event planners and available at POS, in-house signage and newspaper ads (many papers have special holiday party sections). LIABILITY Protect your operation and your customers from liability by providing safe rides home via cab or other conveyance to those who may have overindulged. n

26 RFSDELIVERS.COM ISSUE 3, 2017

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TRADITIONAL STUFFING RFS# T9662 - 6/55 oz CORNBREAD STUFFING RFS# T9666 - 6/56 oz

DRIED CRANBERRIES ITEM# 82696 - 10/1 lb

CRISPY ONIONS RFS# 15082 - 6/24 oz

HOLIDAY

STUFFING The Taste Of Home, Made Easy

HOMESTYLE FLAVOR In Five Minutes Flat

Made-From-Scratch Taste APPEARANCE AND AROMA

SIGNATURE SIDE DISH With An Ingredient Or Two

For more information on Culinary Secrets Originals, please contact your Reinhart Sales Consultant

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F O O D

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Hard Core Carnivores ... Feast Your Eyes! This year, we've tackled traditional Italian pasta and pizza, fresh fruits and vegetables as well as succulent seafood. It's about time we hit you hard with the meat as the temperatures start to slip and we're craving some stick-toyour-ribs goodness in the form of all things protein. If you're looking for menu items that will distinguish your place from the pack, flip through these next few pages, which are crammed with recipes that will attract all the insatiably adventurous carnivores out there. Here’s what in store for your stomach! Even as prices seem to skyrocket, there's no substituting steak as the true king of the plate. Did you know that more than a billion pounds of steak are sold annually? Our chefs serve up a variety of meals that are sure to satisfy.

Next up, we've tackled lamb. When this protein makes an appearance on a menu, it signifies the upper echelon of quality. And all over the country, chefs are jumping on the lamb bandwagon and we think you should too. Pork also continues to grow in popularity in the U.S. — and sure, a lot of that has to do with bacon — but more innovative cuts and a dash of creativity should make you rethink how you're utilizing the protein on a weekly basis. Short ribs are also showing up everywhere due to their amazing versatility. Paired with a hearty vegetable, you'll have a star on your hands. Enjoy this carnivorous edition of Food Fight and think about how simple changes to your menu can yield greater profits!

Photography by Dan Coha Photography Food Styling by Susan Hevey

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Prairie Creek® Curry Short Rib CHEF GREG REITER REINHART KNOXVILLE • JOHNSON CITY 1-1/2 lbs Prairie Creek Beef Chuck Short Rib 1 Tbsp Extra Virgin Oil Olive 3 Tbsp

Onion Yellow, Small diced

1 Tbsp

Garlic, Chopped

1 Tbsp

Ginger Root

3 Tbsp

Curry Powder

1/8 oz

Bay Leaves Whole Sweet, 1 each bay leaf

Milk Coconut

2 lbs

Yukon Gold Potato, Peel & cut in 2" pieces

Jasmine Rice, Steamed

Remove short rib from package. Save jus from bag. Season with curry powder. Heat EVOO in braising pot, add onion (cook until tender), add garlic and ginger. Add short rib and sear on all sides. Cook until garlic begins to brown. Remove short rib meat and set aside to rest. Add potatoes, the saved jus from bag, coconut milk and bay leaf. Simmer until potatoes are semitender (al dente), about 10–12 minutes. Add short rib meat back to pot and continue to simmer for another 10 minutes. Serve over steamed jasmine rice.

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Short Rib Roast

Potato & Smoked Gouda Gratinee

CHEF MARK SMITH | REINHART SHREVEPORT

CHEF JEFF MERRY | REINHART BOSTON

10 oz

Beef Short Rib Boneless Braised Average

1 Pound (#AC288) Potato Red B Bliss Fresh, Sliced Thin S&P

4 oz

Carrot Jumbo Fresh Carton

1 Ounce (#13614) Butter Solids Salted Wisconsin Grade A

6 oz

Red Potatoes

Refrigerated

2 oz

Onion Red Jumbo Fresh Carton

8 Ounces (#K7574) Cream Heavy 40% Refrigerated

1 oz

Pea Sweet Mixed Sieve Extra Standard

6 Ounces (#13070) Cheese Gouda Loaf Smoked

1/4 oz

Rosemary Fresh

Refrigerated, Shredded

1 oz

Garlic Whole Peeled

1-1/2 Ounces (#78054) Rosemary Fresh

1/4 oz

Salt Coarse Kosher

1/4 oz

Pepper Black Coarse Grind 12 Mesh

Preheat oven to 350Â°F. Grease au gratin dish. Take sliced potatoes

1 oz

Oil Olive Pomace Import

and season with salt and pepper. Layer sliced potatoes inside dish.

1/2 Each Celery Stalk 36 Size Fresh

Place cream in sauce pan, add rosemary and bring to a boil. Reduce to a simmer. Continue to simmer for about 5 minutes.

Begin by thoroughly washing all vegetables. Parboil red potatoes. Cut into wedges. Cut carrots on the bias and parboil with potatoes.

Remove rosemary and pour cream over potatoes. Top with smoked

Cut onion in large dice. Cut celery on bias. Toss all vegetables

gouda and cover with foil. Bake in oven for about 45 minutes.

except peas with Olive Oil, Rosemary, Garlic, Salt, and Pepper. Roast for 25 minutes at 450Â°F. While vegetables are roasting, place sealed bag of Short rib in boiling water for 15 minutes. Remove bag and cut open. Reserve all demi. Shred short rib in large strands. Toss vegetables with peas in demi and season to taste. Plate vegetables with short rib stacked on top. Garnish with Rosemary sprig.

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Beef Tataki House Ponzu & Jade Pesto CHEF DAVID QUICK | REINHART KNOXVILLE 10 oz 1/4 ea 1/8 oz 5 oz 2 Tbsp 2 ea 3 oz 3 oz 1 oz

Beef Short Rib 5-6 Ounce Boneless, sliced Onion Yellow Medium, use mandoline Wasabi Microgreens Maggi Seasoning Spicy Maggi Seasoning Orange Valencia Fancy Fresh, juiced Juice Lime 100% Refrigerated Kotteri Mirin Seasoning Ginger Root Fresh, chopped small

JADE PESTO 1 lb Green Onion, charred on grill 1/2 ea Cilantro 2 oz Basil Fresh 3 oz Sesame Seed Whole Hulled White 1 oz Ginger Root Fresh, peeled and quartered 4 ea Garlic, Whole peeled 3 oz Vinegar Rice Wine Plain 4 Tbsp Oyster Sauce

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HOUSE MADE PONZU SAUCE: Combine maggi spices, orange, lime, ginger, mirin in container and mix to combine. Allow this mixture to sit at room temp for at least 3 hours or longer, if possible. Warm through boneless short ribs. Your desired temp should be close to 145Â° F. On large, thin skillet heat with 1 Tbsp sesame oil and throw sliced onion on, tossing very quickly and flaming. Pull off immediately and plate. Place sliced short rib over onions and pour over some of the house ponzu sauce. Drizzle over jade pesto and finally top with micro wasabi.

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Shishito Peppers Truff le Slat/Mirin Butter

Coffee Crusted Short Rib w/ Mascarpone Polenta

CHEF PAUL YOUNG | REINHART CORPORATE

5 oz

Pepper Chili Shishito Fresh

2 ea

Coffee, Ground 100% Colombian Portion Pack Pack w/Filter

1/8 oz

Oil Truffle White D'allensandro

3 oz

Brown Sugar, Light

1 oz

Salt Coarse Kosher

2 oz

Mirin, Dry

1/8 oz

Pepper, Black Coarse

8 oz

Butter Solid, Unsalted

1/8 oz

Salt, Coarse

1/2 oz

Extra Virgin Oil Olive

1/8 oz

Garlic, Granulated

1/8 oz

Paprika, Ground

8 oz

Yellow Cornmeal

24 oz

Milk Whole

6 oz

Cheese Mascarpone Tub

3 oz

Asparagus Cuts & Tips

10 oz

Beef Short Rib, Bone In Choice, Flanken Bulk

Mix the salt with the truffle oil and spread on half sheet pan for 12 hours in oven that is off but has a pilot light on. Mix the mirin with the butter and whip until soft and reserve. Heat the olive oil in a pan and blister the peppers on both sides.

Combine coffee, brown sugar, salt, paprika, garlic and black pepper Place in bowl and drizzle 2 pinches of the salt. Take two spoons with

and reserve. Rub 10 oz piece of the short rib completely covered.

the butter make a quenelle and place in center.

Boil the milk and add the cornmeal, whisking the entire time. Cook

Garnish with nori paper flakes.

on stove on medium heat for 10 minutes then add the mascarpone. Blanch the asparagus tips and reserve. In a blazing hot pan sear the short rib on all sides. Get the coffee rub a little charred and finish in 375Â°F oven for 6 minutes. Spoon the polenta into a large bowl or plate, place the short rib in center of the polenta. Place the asparagus tips around the edge of the polenta.

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Brisket w/White Bbq Sauce N' Grits CHEF PAUL YOUNG | REINHART CORPORATE 3 oz

Grits White Quick Enriched

1/4 tsp

Black Pepper, Coarse

3/4 oz

Corn Flame Roasted Frozen

1 Tbsp

Cajun Seasoning

1 1/2 oz

Shallot Whole Peeled Fresh, Halved

1/4 oz

Dijon Mustard Grained With Wine

8 oz

Brisket, Boneless

1/8 oz

Red Radish

2 oz

Mayonnaise Heavy Duty

1/8 oz

Green Onion Scallion

2 Tbsp

Oil Olive

1/2 Tbsp White Wine Vinegar 1 tsp

Horseradish

1/4 tsp

Sugar Beet Granulated Extra Fine

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Season the brisket liberally with Cajun seasoning. Place in a smoker at 230Â° F for approximately 10 hours. Set aside and let cool slightly. Make the grits according to the directions. Place blended oil in a pan and over medium low heat place the halved shallots cut side down. Let caramelize slowly for 20 minutes. The cut end should be very golden brown. Remove the shallots and add the roasted com to heat. Slice the green onion thinly on a biased. Shave the radishes on a mandoline very thinly and set aside. FOR THE BBQ SAUCE: Mix together the mayonnaise, mustard, vinegar, black pepper, sugar and horseradish. Stir until well combined. Place the grits onto a plate and add the com. Slice the brisket and place on top of the grits. Add the caramelized shallots around the brisket. Top the brisket off with the white bbq sauce and garnish with the green onion and shaved radish.

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Land & Sea Salad CHEF DAVID QUICK | REINHART KNOXVILLE 4 oz 6 oz 1C 1/2

Eagle Ridge tenderloin Hidden Bay Bahamas lobster tail Olive oil Salt & Pepper Flour Garlic powder Onion Caesar salad (see below) Parmesan cheese

CAESER SALAD DRESSING 6 cloves Garlic, mashed and minced 1 Tbsp Dijon Mustard 1 Tbsp vinegar Kosher salt and freshly ground black pepper 2 Tbsp Mayonnaise 1/2 C Olive Oil Lemon juice, for seasoning Minced anchovy fillets, optional

grill and cook, without moving, until nice grill marks appear, about 4 minutes. Turn the tenderloin and continue to grill until an instant-read thermometer inserted registers about 130 degrees F, about 3 to 4 minutes more. Set aside on a cutting board to rest before slicing. FRIED LOBSTER BITES: Pre-heat oil to 350Â°F. Split your Lobster tail length wise and chop into 1 inch thick pieces. Season the lobster pieces with Zatarain's creole seasoning. Stir together 1 cup of flour, garlic powder, onion, salt and pepper. Dredge the lobster in the seasoned flour. Fry the lobster until cooked through. CAESER SALAD DRESSING: Combine the garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole in lid. Scrape the dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add some anchovy to the dressing to create a deeper, saltier taste.

BEEF TENDERLOIN: Prepare a grill or a stovetop grill pan

Wash and dry the lettuce. In a large salad bowl, combine

with a medium-high heat fire. Brush meat lightly with olive

the lettuce, dressing and croutons. Top with freshly grated

oil and season with salt and pepper. Place tenderloin on the

Parmesan. Toss gently to combine well.

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Southern Flank w/Roasted Butternut Squash CHEF GREG REITER REINHART KNOXVILLE • JOHNSON CITY 2 lbs

Beef Flank Steak Premium Refrigerated,

Cleaned and trimmed

RUB INGREDIENTS: 2 Tbsp

Sugar Brown Light Cane

2 Tbsp

Sugar Granulated Cane Extra Fine, Import

2 Tbsp

Coffee Ground Colombian Supreme Portion Pack Packet

With Filter

1 Tbsp

Paprika Ground

1 Tbsp

Salt Seasoning All Purpose

1 Tbsp

Pepper Black Coarse Grind 12 Mesh

1 Tbsp

Pepper Cayenne Ground Red

1 Tbsp

Seasoning Ancho Chili

1 Tbsp

Garlic Granulated

1 Tbsp

Cumin Seed Ground

1/2 Tbsp Coriander Ground 1/2 Tbsp Mustard Seed Ground Flour 2 Tbsp

Oil Olive Extra Virgin in Tin

BUTTERNUT SQUASH INGREDIENTS: 2 Tbsp

Oil Olive Extra Virgin In Tin

2 lbs

Squash Butternut, Julienned and Peeled

1/2 Pint

Tomato Grape Bulk Fresh

3 Tbsp

Butter Solid, Unsalted Sweet Cream

1 Tbsp

Cinnamon Ground Korintje

1 Tbsp

Salt Coarse Kosher

2 oz

Arugula Wild Fresh, Rough chop for garnish

FLANK STEAK PROCEDURE: Rub flank with extra virgin olive oil. Mix together all dry ingredients for rub, then rub aggressively into flank meat, making sure to work rub into the meat. Let stand room temp 1 hour or overnight in the refrigerator. Grill flank on char grill 5-7 minutes from room temp on each side. Let rest/stand for 2 minutes, slice thin on bias, serve. Butternut Squash: Parboil butternut squash until al dente, drain/dry. In heated large saute pan, place EVOO, add squash, sprinkle with cinnamon, toss for 2 minutes until good sear/roast starts to take place. Then add rinsed/dried grape tomatoes continue to toss, sprinkling with kosher salt, top with butter. Place pan in 375° F oven for 4–5 mins , until nice roast on squash, and tomatoes appear blistered. Plate angled across steak and garnish with arugula.

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Belly of Pork w/Cannellini Beans & Fall Pesto CHEF PAUL YOUNG | REINHART CORPORATE 10 oz 4 oz 4 oz 4 oz 2 oz 1/4 oz 4 oz 3 oz 3 oz 32 oz 1 oz 1 oz 1/8 oz 1/8 oz

Pork Belly, No Bone Or Skin Unsalted Non-Smoked Onion Yellow, chopped Bean Cannellini White Basil, Fresh Garlic Whole Peeled Fresh Almond Sliced Blanched Raw Oil Olive Extra Virgin In Tin Cheese Blend Caesar Shaved Parmesan Romano Imported Asiago Bag Pea Green Garden Broth Chicken Canned Sage, Fresh Salt Coarse Kosher Box Pepper Black Cracked 8 Mesh Pepper Red Crushed

PESTO: In processor combine all but one garlic clove, the basil leaves, 1/2 of the cheese, and the almonds. In a steady stream add the olive oil to make a creamy-style pesto.

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CANNELLINI BEANS: Soak in hot water for 4 hours prior to cooking. To cook cover beans in water and simmer for 1 hour until tender. Cover and reserve. BELLY: In saute pan get 3 Tbsp oil hot in a pan. [Remember to bring heat down before adding the pork.] Season the belly with salt and pepper and add sage leaves (insert into fat pockets). Caramelize the belly on all sides (about 4 minutes per side). Once this is completed remove and reserve. In same pan pour out the oil and wipe the pa. Add 1 tablespoon new oil and add the 1/2 chopped onion and remaining garlic clove. While these are browning place the belly back in and add 3 oz ladle of broth and add every 3â&#x20AC;&#x201C;5 minutes keeping the belly barely covered in liquid and always moist. Season with salt and pepper and reserve. To plate reheat the tender belly and add the beans and add the remainder of the cheese, in center of the plate. Spoon the beans and place the belly over them. Place the pesto in a squeeze bottle and drizzle drops around the perimeter of the dish.

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Stuffed Pork Loin w/Dried Cherries & Chorizo CHEF JEFF MERRY | REINHART BOSTON

In a large saute pan over medium heat, cook the sausage. Remove the sausage (leave in the fat), and set aside. To the pan, add the onion, celery and dried cherries, and season with salt and pepper. Cook for about 3 minutes. Add the garlic and continue to cook. Remove from the heat, stir the sausage back in and set aside.

3 lbs

Pork Loin, Boneless, Center Cut

8 oz

Sausage Chorizo

into coarse crumbs. Melt butter in a saute pan and toast breadcrumbs

4 oz

Cherry Dried, Chopped

over medium-high heat. Mix into the sausage mixture.

2 oz

Celery, Diced 1/4"

1 oz

Onion Yellow Jumbo, Diced

2 Each

Bread White Split Top, Frozen

1 Tbsp

Garlic, Chopped In Oil

thin tube that runs along the center of the loin. Roll up the pork loin and

2 tsp

Sage Fresh, Chopped

tie it with kitchen twine at 1 1/2-inch intervals.

2 tsp

Thyme Refrigerated, Chopped

2 tsp

Rosemary Fresh, Chopped

1 oz

Butter Solid Unsalted Wisconsin

Sear pork loin and place in roasting pan. Cook for 40 to 45 minutes, or until

1/2 oz

Oil Blend Soy/Pomace Olive Oil 90/10

thermometer inserted at the thickest part of the meat registers 145° F.

In a food processor, pulse the bread with the sage, rosemary, and thyme

Preheat the oven to 375° F. Set the pork loin on a cutting board and cut ¾ deep slices into loin crosswise. Place the cut side up. Season the inside of the pork loins generously with salt and pepper. Shape the filling into a

Season the pork loin generously with salt and freshly ground pepper.

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Prairie Creek® Pork Tenderloin al Pastor CHEF GREG REITER REINHART KNOXVILLE • JOHNSON CITY MARINADE INGREDIENTS 2 Tbsp

Adobo Sauce

1/8 oz

Chipotle Pepper Chipotle In Adobo Sauce, 3 each

2 Tbsp

Garlic Chopped in Water

1 Tbsp

Chili Powder Light

1 Tbsp

Cumin Seed Ground

1 Tbsp

Cinnamon Ground Korintje

Pinapple Juice leftover from chunks

INGREDIENTS 2 1/2 lbs Pork Tenderloin, All Natural 2 ea

Onion Yellow Medium, peeled & sliced

Pineapple Chunk In Juice Import

1 1/4 lbs Potato Sweet Fingerlings, Roasted 1 Tbsp

Salt Coarse Kosher

1/2 C

Cilantro, Fresh

To make the marinade, place chipotle, adobo sauce, chopped garlic, chili powder, cumin, cinnamon and pineapple juice in a food processor. Next, clean pork tenderloins (remove/peel silver skin). Place in 1/2 pan and cover with marinade and rub, working the marinade into the loins. Place in refrigerator covered. Let stand for 2-3 hours, do NOT marinate over night. Then, slice onions 1/2 to 3/4 inches thick and grill till tender. Hold warm, rough cut when plating. Place sweet potato fingerlings on 1/2 sheet tray along with pineapple chunks. Sprinkle with kosher salt roast in convection oven 350° F for 20–25 mins. Remove pork tenderloin from refrigerator and let stand room temp for 15-20 mins. Shake off excess marinade and place on hot chargrill. Grill until internal temp reaches 145° F (rotating as needed). Pull from grill and let rest 2–3 mins to allow for carryover cooking and juices to set. Finally, slice pork 1/4 inch thick on bias and serve topped with grilled onions and cilantro. Serve with roasted sweet potato fingerlings and pineapple on side.

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F O O D

N E

B E V E R A G E

T u

Caramel Macchiato

Blanch and shock asparagus. Do not overcook. Cut on bias. Leave 2-inch

CHEF PAUL YOUNG | REINHART CORPORATE

tips. If quality asparagus isnt available, utilize season veggies. Rub pork

1/2 lb

Pork Tenderloin, Down Boneless 2 pc

loin with coffee rub.

1 oz

Coffee Ground Gourmet Extra Medium

Preheat cast-iron skillet with 2 tablespoons bacon grease. Sear pork loin

100% Arabica Portion Pack Packet With Filter

on all sides and remove. Place in walk-in cooler to chill for at least 30

1/2 oz

Seasoning Creole

minutes. Cut 8 oz of loin on the bias. Skin should have deep coffee char

2 oz

Sauce Dessert Caramel Squeeze Bottle

(think seared tuna)

1 oz

Cranberry Dried Sweetened

2 oz

Abita Amber

SWEET CORN GRITS

Reheat same skillet and deglaze with amber beer. Add 8 oz of pork into pan and saute until medium. In a second pan saute asparagus, broccolini, haricot verts with extra virgin olive oril, salt and pepper. Add cranberries to pan and turn heat off. Carefully flip pork loin

150 oz

Grits Regular

16 oz

Base Chicken Flavored Granular

8 Each

Corn Sweet Fresh

Plate grits in center of plate.

16 oz

Bacon Slice Slab 18-22 Silver Frozen

Stack sauteed veg on top of grits and pork medallions around grits. Ladle

10 3/4 oz Cheese Goat Log Plain 24 oz

Cream Cheese Loaf Refrigerated

2 oz

Seasoning Creole

1 oz

Thyme Fresh

32 oz

Cream Whipping Heavy Fresh

with cranberries.

sauce over pork and top with cranberries and parsley.

1 1/2 lbs Butter Solid,Unsalted Sweet Cream 6 oz

Asparagus, Large Fresh

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NOTHING ADDED. EVERYTHING GAINED. To us, additives never added much to a breadâ&#x20AC;&#x2122;s taste or texture. We never use preservatives and are committed to Non-GMO ingredients.

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Lamb Lollipops w/Braised Red Cabbage & Roasted Peach Salsa CHEF PAUL YOUNG | REINHART CORPORATE 6 oz 1/4 oz 1 1/2 oz 2 oz 1 oz 1/8 oz 4 oz 3 oz 16 oz 8 oz 4 oz

Lamb Rack Frenched Rosemary Fresh Garlic Whole Peeled Fresh Oil Olive Extra Virgin Salt Coarse Kosher Pepper Black Coarse Peach, Sliced, Frozen Onion Red Jumbo Red Cabbage Whole Orange Juice Vinegar Cider Apple

Clean up the lamb rack and cut into chops, approx. 3-4. Pat dry and reserve. Crush the garlic and chop the rosemary. Combine 3/4 of these

Thaw the peaches and char them quickly on a grill. Chop the red onion and add the remaining rosemary and garlic to the mixture. Add the chopped peaches and drizzle 3 teaspoons of olive oil to mixture and season with salt and pepper. You now have the salsa. Core the red cabbage , cut into 4. With those four pieces thinly slice the cabbage and place in large 24-inch saute pan. On low flame pan braise the cabbage with the orange juice and vinegar, about 8-10 minutes. On a very hot grill sear off the marinated lamb chops until cooked to liking. Place the braised cabbage in center of the plate, display the chops on top and finish with the salsa.

product into 1 1/2 ounces of olive oil. Rub the chops with this marinade and generously apply the salt and pepper.

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Lamb Ragu CHEF DAVID QUICK | REINHART KNOXVILLE 4 oz

Pasta Penne Rigate Ridged, Cooked and Portioned

LAMB RAGU SAUCE

Add all aromatics (onion, shallot, garlic) and sweat. Add ground lamb and continue until browning. Add in butternut squash and stir.

2 oz

Oil Olive Extra Virgin

8 oz

Onion Yellow Medium Fresh, small dice

6 oz

Garlic Whole Peeled, minced

6 oz

Shallot Whole Peeled Fresh, mince

Slightly pulse can tomatoes until just chunky. when desired consistency

2 lbs

Lamb Ground Bulk Frozen

is achieved pour into pot, and stir to combine. Allow this mixture to

1 lb

Butternut Squash Diced 1" Fresh

simmer over medium low heat until squash is tender. Pull of heat and

1/2 oz

Oregano Ground

place in cooling container, Place finely chiffonade mint in last and stir in.

1/4 oz

Thyme Leaves Whole

102 oz

Tomato Ground Unpeeled Pear

1/4 oz

Mint Fresh

Add dry seasoning and Salt and pepper to taste.

To Order: In Saute pan, put ladle of Ragu sauce and heat through. Add in portioned noodles and toss to coat. Place in rimmed pasta bowl, and top with shave Parmesan cheese. Parsley to taste.

Gather all items in one area. In large stock pot over medium heat place and allow to heat.

F O O D

B E V E R A G E

NaChorizo Fries

Twisited Shepherd's Pie

CHEF DAVID QUICK | REINHART KNOXVILLE

4 oz 4 oz 2 oz 2 oz

Pork Chorizo Chub Fries Sweet Potato Entree Cut Cheese Cheddar Jack Shredded Fancy Cheese Pepper Jack Shredded

1 oz

Onion Green Scallion

5 lbs 10 lbs 2 lbs 1/2 lb 1 ea 2 Tbsp TT 2 Tbsp

Sweet Potato Cubed Maple Seasoning Beef Tips Sirloin Choice Frozen Vegetable Blend Pea/Carrot Diced Grade Onion Yellow Jumbo Bag 50/Lbs Fresh Gravy Mix Brown Bag, mix & pour over beef Northwood Steak Seasoning Salt/Garlic Black Pepper Onion Red Pepper Salt Coarse Kosher

1/2 ea

Pepper Chipotle, Puree and mix in gravy

Using a cast-iron skillet. Cook the chorizo until crisp. Drain and pat dry. While the Chorizo is cooking, cook portion of fries in clean and clear oil at 350° F. Wash and cut green onions on the bias. Season fries immediately after cooking. Cover piping hot fries with half of the shredded cheese, then Chorizo. Finish with rest of the cheese and green onions.

Preaheat oven to 350° F. In large sauté pan brown beef and onions off until caramelized. To this add vegetable blend and stir to combine. Add in seasonings of chipotle and northwoods. Stir in gravy mix until mixed in thoroughly. Turn off heat and transfer to a greased hotel pan. Add sweet potato on top of beef mixture and press lightly to cover. Add a pinch more of seasoning mix on top for color and

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bake for 30 minutes. Pull out, cut into sections and serve.

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Barbacoa Short Rib Flat Bread

Prime Rib Sandwich

CHEF GREG REITER REINHART KNOXVILLE • JOHNSON CITY

4 oz

Prairie Creek™ Short Rib

24 oz

Prime Rib Beef Whole, Marinated Refrigerated

1 ea

Flatbread Bread

8 oz

Onion Yellow Medium, Julienne

1 Tbsp

Armanino Roasted Garlic Sauce

1 oz

Good Roots® Onion, Caramelized Julienne

8 ea

Provolone Cheese slices

2 oz

Culinary Secrets™ Sweet and Spicy BBQ Sauce

2 oz

Arugula Wild Fresh

2 oz

Good Roots Crimson Queen Tomato, diced

1 ea

Baguette French Partial Baked 10.5 oz, cut twice to make 4 Butter Solid, Unsalted, Sweet Cream

1 /2 oz

Good Roots Jalapeño, thin sliced

4 Tbsp

3 Tbsp

Fair Meadows™ Sour Cream

1 /2 C

Heavy Duty Mayonnaise

1 Tbsp

Good Roots Cilantro, rough chopped

1 Tbsp

Roasted Garlic Pesto Sauce

2 Tbsp

Extra Virgin Oil Olive

1 Tbsp

Salt Coarse, Kosher

across flatbread.

1 Tbsp

Pepper Black, Coarse

Spread caramelized onions evenly then drizzle with BBQ sauce. Top

Slice prime rib very thin, place for 1–2 minutes in simmering sauce

evenly with tomatoes and jalapeños. Place on pan, place in 425° F

pan of au jus made from juices in bag. In hot saute pan place EVOO,

oven for 5-7 mins.

then onions and season with Kosher salt. Saute 4-5 minutes until

Spread thin layer of roasted garlic sauce across entire top surface of flatbread. Take and shred 4 oz of F/C short rib, distribute evenly

well caramelized. Remove from pan, place on cutting board. Cut to desired sizes/ portions. Place on plate and top with sour cream and sprinkle with

Place baguette in 350° F oven and heat 4-5 minutes. Remove from

fresh cilantro.

oven and portion into 4 equal loaves. Split portion loafs open, leaving hinged. Mix black pepper and roasted garlic in with mayo, spread on both sides of baguette. Stuff two slices of provolone cheese in bread making a pocket. Fill with thin sliced prime rib and caramelized onions. Top with arugula.

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Gochujang Braised Berkshire Pork Cheeks on Kimchi W/Bamboo Rice CHEF LEE SEPANIAC | GOURMET FOOD GROUP BRAISED PORK CHEEKS

1 bunch Green Onion

8 oz

Berkshire Pork Cheeks

1 Tsp

1 oz

Gochugang Paste

Bring to a boil and simmer for 8-10 minutes

1 oz

Soy Sauce

3 oz

Chicken Stock

Julienne the greens of the scallion and add this and the sesame oil to finish the bamboo rice.

Sear cheeks and turn to brown on all sides. Put to braise at 350Â° F with the stock, soy sauce and gochujang paste for 2 hours, until fork tender. BAMBOO RICE 1 C

Bamboo Rice

2 C

Water

Sesame Oil

KIMCHI 4 oz

Kimchi, Chopped Cabbage, Original, Fermented

For plating, mold the rice in the center of the plate, with Kimchi surrounding it, then place the braised pork cheeks on the rice and cover with braising liquid.

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Hickory Grilled, Char-Crusted Teres Major Steak With Whole Grain Mustard Demiglace And Grilled Asparagus CHEF LEE SEPANIAC | GOURMET FOOD GROUP TERES MAJOR STEAK

GRILLED ASPARAGUS

8 oz

Steak, American Kobe, Mishima, Teres Major, Peeled Petite Shld Tender

4 oz

Jumbo Asparagus

1 oz

Dry Rub, Char Crust, Original Hickory Grilled

1 Tbsp

Meyer Lemon Oil

Coat 8 oz steak evenly with Char Crust and grill to desired temperature.

First, blanch the asparagus in salted boiling water for 30 seconds, then shock in ice water. Season and grill the asparagus to order. Finish with Meyer Lemon Oil

WHOLE GRAIN MUSTARD DEMI-GLACE 1 oz

Water

1 oz

Whole Grain Mustard

0.5 oz

Demi Glace

Combine with a whisk and bring to a boil.

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Stuffed Roasted Acorn Squash with Farro and Pepita

Roasted Baby Carrot Rainbow with Forest Mushrooms

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Loaded Lobster & Tenderloin Baked Potato w/ Lobster Cream Sauce

Parsnip Puree

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Stuffed Roasted Acorn Squash with Farro and Pepita

Braised kalettes

CHEF JEFF MERRY | REINHART BOSTON

INGREDIENTS

8 oz

Sprout Kalettes Carton Fresh

3 oz

Applewood Bacon, Diced

2 Tbsp

Garlic Fresh, Minced

3 Tbsp

Oil Olive

1 oz

Cheese Parmesan Shaved

2 tsp

Salt Coarse Kosher

1 tsp

Pepper Black Cafe

8 oz

Farro Italy Semipearled Vacuum Pack Bag

2 oz

Oil Olive Extra Virgin In Tin

4 oz

Cheese Goat Crumbled

4 oz

Seed Pumpkin Pepitas Roasted Salted,

Coarse chopped

1/3 oz

Vinegar Cider Apple

1/2 C

Parsley Italian Fresh, Chopped

2 ea

Acorn Squash

PREPARATION Preheat oven to 400° F. Split and clean squash, brush with olive oil and season with salt and pepper. Place flesh side down on a sheet tray and bake until tender, about 20 minutes. Place farro in a sauce pan with 2 cups of water and bring to a boil. Reduce to a simmer and cook until tender. Cool, then fluff. Place farro in a bowl and add goat cheese, olive oil, apple cider vinegar and chopped parsley. Divide into 4 portions and place inside squash.

CHEF PAUL YOUNG | REINHART CORPORATE

PREPARATION In a hot saute pan add the bacon and cook until 3/4 cooked. Add the garlic and kalettes. Add the salt and pepper. Cook and stir occasionally. Place in a 350° F oven for 10 minutes to finish. Garnish with shaved Parmesan cheese.

Parsnip Puree CHEF PAUL YOUNG | REINHART CORPORATE INGREDIENTS

Roasted Baby Carrot Rainbow with Forest Mushrooms CHEF PAUL YOUNG | REINHART CORPORATE INGREDIENTS 1 ea

Carrot Baby Mixed Peeled 1" Top Red

White Yellow Refrigerated

3 oz

Oil Olive Extra Virgin In Tin

3 oz

Mushroom Exotic Wild Blend

Crimini Shiitake Oyster

1/4 oz

Rosemary Fresh

1/8 oz

Garlic Chopped in Oil

1/8 oz

Salt Coarse Kosher

1/8 oz

Pepper Red Crushed

2 oz

Parsnip Fresh

1 ea

Idaho Russet Potato

1 oz

Butter Solid, Unsalted Sweet Cream

1 tsp

Nutmeg Ground

1/4 C

Milk Whole

1 Tbsp

Salt Coarse Kosher

PREPARATION For the Puree: Peel and chop both the parsnips and potatoes. Boil the parsnips and potatoes in 2 quarts of water for 15 minutes or until fork tender. Drain the mixture. Add the parsnips and potatoes back into the pot, add the milk, nutmeg and salt and bring to a simmer for 2 minutes. Whisk the mixture vigorously until a puree is formed. Whisk in the butter and serve.

PREPARATION In half a sheet pan brush the carrots with oil and season with the salt and red pepper. Roast in a 400° F oven for 16 minutes, until blistered. With rest of the oil saute the mushrooms with the rosemary and garlic, and salt and red pepper. When mushrooms have softened place in large bowl. Arrange the carrots on top and garnish with rosemary.

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Fennel and Chili-Rubbed Rib Roast

Now THIS IS BIG. What are we doing now? A big, bad bone-in rib roast – brined and rubbed with toasted fennel seeds and chili. And yes, those ribs are cut away and crisped with more rub for even greater flavor. To say it’s a flavor explosion is an understatement. To see what we’ll do next, visit PorkFoodservice.org and sign up for our newsletter, The 400. @PigAndCleaver RI_BODY_Fall 2017.indd 53

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By Mary Daggett

Chimichurri and Steak

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great cut of meat usually needs nothing more than a bit of seasoning to enhance its robust flavor. However, like the cherry on top of your sundae, some traditional accompaniments and pairings make fine meats even more impressive, tempting and enjoyable. Beefsteak and potatoes always make a compatible marriage. French bistros all over the world specialize in Steak Frites, which simply means “steak and fries.” This is one dish for which there are no substitutions. Balthazar, a French brasserie in New York’s SoHo district, serves its Steak Frites with either maître d’ butter or Béarnaise sauce. It was the French who initially developed those amazing mother sauces for beef and other meats, including Béarnaise and Bordelaise, which lend a continental flair and richness. Speaking of sauces, Chimichurri, the garlicky accompaniment to grilled meats served at Brazilian and Argentinian steakhouses, is showing up on more and more menus. Blue cheese and horseradish sauces add a perfect exclamation point to roast beef.

Béarnaise and Steak

Chutneys originated in India as a method to preserve fall fruit. American- and European-style chutneys are usually made with fruit, vinegar and sugar. The vinegar and sugar act as preservatives. Apples, rhubarb, mango and other tart fruit chutneys are perfect for pork chops, roasts and ham. House-made applesauce and caramelized apples also have great affinity with pork. The pickling of vegetables is currently all the rage. Pickling has always been a great means of preservation, and the fermentation process in dishes such as Korean kimchi has decided health benefits. Kimchi, usually made with Napa cabbage, is similar to German sauerkraut. It is a wonderful condiment with beef and pork. Pickled fruits are another winner to enhance meats. Try pickled watermelon rinds with pork; pickled figs with any grilled meat; pickled pineapple in stir fries; and pickled lemons in Middle Eastern and Moroccan dishes. Everyone loves a surprise. Whether expected or not, unusual menu items capture the imagination. Take a bite of the Juicy Lucifer grass-fed beef burger at Hell’s Kitchen in Minneapolis, and hot molten cheese comes oozing out. A spicy red pepper jelly is served with this burger, or customers may opt for house-made ketchup and mustard. Bear in mind that value-added accoutrements will lend extra importance to your meat dishes, giving your operation that point of difference to set you apart from the competition.

Yorkshire Pudding with Roast Beef

In England, roast beef is often served with Yorkshire pudding, which is similar to a popover, and so easy to prepare from just flour, eggs and milk. The pudding soaks up all of those delicious meat juices. Yorkshire pudding was served at the 2017 Masters Champions dinner in Augusta, Georgia, alongside prime rib, roasted potatoes and vegetables, and gravy. It’s a tradition at the Masters for the previous year’s winner to select the menu. In 2016, England’s Danny Willett was the winner, hence the traditional British fare.

Apple Chutney and Pork Chops

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5 DISCUSS TRENDS

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CULINARY LEADERS FROM COAST TO COAST TALK ABOUT WHAT TO EXPECT NEXT By Audarshia Townsend

On an average weekend at Frontier, a casual eatery in Chicago’s trendy West Town neighborhood, the main dining room is jam packed. Among the diners are at least of couple of tables filled with groups celebrating special occasions. It could be a bachelor party or someone reveling in a milestone birthday, but they’ve decided on Frontier because they wanted this affair to be memorable and unconventional. They’re readying themselves for a special guest—one who’s certain to upstage the real guest of honor—with phones in hand to capture the moment Chef Brian Jupiter arrives at their table. When he arrives, it’s in dramatic fashion as he wheels out a roasted goat, alligator, wild boar or lamb. For diners, the whole animal service is a sight to behold as Frontier’s chefs wield oversized cleavers and blades to carve the animals tableside. It’s a concept Jupiter never imagined would catch on so quickly, but it has and it is now half of the restaurant’s business. “We never expected our whole-animal feasts to get as big as they did,” says Jupiter. “Nose-to-tail and farm-to-table offerings were already out there (when we first opened several years ago), but we didn’t see anyone presenting animals in their entirety.” He says they started offering whole-roasted pigs, lambs and goats, but as demand increased, he entertained the idea of offering bolder choices like alligators, wild boar and antelope. For smaller groups, he’s pared down portions, offering whole beef shanks, boar shoulders or antelope, venison or goat legs. Thus far, they have also been a grand success, and he credits the whole-animal program as a way of connecting diners to their food and the earth. “They have so many farm-related questions now,” Jupiter says. “They want to know exactly where on the animal the cuts come from. What farms did the animals come from? How long does it take to cook them?” Joe Magnanelli says he’s never been one to follow trends, but his quarterly “Beast Feast” suppers help support local farmers and educate the public about the importance of locally sourced ingredients.

“They have so many farm-related questions now,” Chef Brian Jupiter says. “They want to know exactly where on the animal the cuts come from. What farms did the animals come from? How long does it take to cook them?”

“The nose-to-tail movement has been coming to the surface in the past two to three years,” says Magnanelli, the executive chef at Urban Kitchen Group, which owns a collection of San Diego restaurants, including Cucina Urbana, Cucina Enoteca and Cucina Sorella.

continued...

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“In my circle, chefs have been doing more hands-on stuff than ever before, like making their own charcuterie. Locally sourcing things are very important, so this is something I can get behind.” Magnanelli’s “Beast Feast” dinners started off as wholepig dinners, then evolved into suppers featuring goats, ducks and crustaceans. The more inquisitive his guests, the more he can push the boundaries with offerings. It’s also helpful when farmers attend the events to answer questions about their livestock. “The whole idea is to present the whole animal during dinner and use as many parts as possible,” explains Magnanelli. “These animals gave up their lives so we can eat them and we shouldn’t take that for granted.” Magnanelli prides himself on building strong relationships with local farmers and he adds that as more chefs do the same, they will be rewarded with superior products. “The more you have a relationship with a farmer, the more they may cater to your needs,” he advises. The country’s ultimate beast feast is a multi-city touring event called Cochon555, founded by hospitality industry veteran Brady Lowe. His nonprofit organization showcases this nose-to-tail extravaganza that’s dedicated to supporting family farmers and educating chefs and diners about the agricultural importance of utilizing heritage breed pigs. It travels to Chicago, Houston, New York, San Francisco and other major cities, but when the glamorous, gastrofueled fetes are over, farmers still need help. That’s what inspired Lowe to launch Piggy Bank, which offers free support to small family farmers who want to get into the heritage breed pig business.

“(Piggy Bank) provides business plan genetics to those new farmers and existing farmers by creating a marketplace of exchange,” explains Brady. “Year after year, if you give away 600 piglets for 100 business plans, after the course of five years, that’s a lot of business plans and a lot of pigs out there with new farmers. The goal is to get new people in the game and if a farmer has a devastation, we step in with support.” Houston native Felix Florez is an avid supporter of Cochon555, and he was instrumental in bringing the tour to his town. Through his company Black Hill Meats, Florez humanely raises and slaughters heritage breed pigs, then distributes them to customers throughout Texas and other southeastern states. While business has improved significantly since he launched the company in 2010, he believes it will get even better once chefs and consumers fully embrace operations like his. “Spreading awareness is the most important thing we can be doing right now because it’s just not something people understand,” says Florez, who is also a partner at Houston’s locally focused Ritual, which features an on-site butcher’s shop diners may observe through transparent glass. “What I do now is go to different dinners and functions and schools and I teach people about heritage breeds. I tell people why these things cost more and what the benefit is to your health.” His next steps are raising funding for an on-site slaughterhouse and opening more restaurants “where everything is sustainable and everything is local.”

“The nose-to-tail movement has been coming to the surface in the past two to three years,” says Joe Magnanelli, the executive chef at Urban Kitchen Group

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5 INNOVATIVE MEAT MASTERS DISCUSS TRENDS

A tiny noodle shop called Mr. Lee’s in Bethlehem, Pa. goes through a whole heritage pig in a week. And in its first year, says owner/chef Lee Chizmar, they used more than 60 pigs for various ramen dishes. That’s something he never anticipated when he opened his second restaurant, but he’s elated that he’s bringing much-needed business to his area’s farms. Chizmar and his team flex their butchery skills by using all parts of the whole animals they order. “It’s so cool to be using so much local product that comes from the Lehigh Valley,” says Chizmar, who also owns farm-to-table concept Bolete. “I think it’s something that we take a lot of pride in when we’re buying farms out of their livestock.”

“The more you have a relationship with a farmer, you can talk to them and say, ‘This is how I like it,’ and they may cater to your needs,” says Joe Magnanelli, the executive chef at Urban Kitchen Group

His restaurants aren’t exactly in the heart of culinary central (they’re an hour outside of New York City and Philadelphia), but he is bringing his clientele into the fold. With the constant images of celebrity chefs whipping up gourmet dishes on Food Network shows, many people are ready to experiment. “They’re so hungry for it,” says Chizmar. “They’re like, ‘Hey, can we try sweetbreads? ’ or if we put frog legs or snails on the menu, it is just amazing the response we get from our guests. People are excited to try something new and see you do different things with the animals.” Though it annoys him that the farm-to-table concept has gotten too commercialized, he hopes it inspires culinary leaders to appreciate food in its natural state. “’Farm to table’ is just getting tossed around so much, but it’s almost an honesty and integrity thing where you’re doing things the way you’re supposed to do them,” says Chizmar. “That starts with farmers raising their products the right way, then we get them and in a way you don’t want to do anything to mess them up. You just want the integrity of the product to speak for itself.” n

“I think it’s something that we take a lot of pride in when we’re buying farms out of their livestock.” – Lee Chizmar, owner/chef of Mr. Lee’s and Bolete

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4.25 oz. Cinnamon Walnut Steusel Muï¬&#x192;n RFS#10826

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Hello, Autumn When cinnamon is in the air With the scent of changing leaves

It’s time for festive ﬂavors

Sweeten up this autumn with Brickfire Bakery’s muffins. The pictured 4.25 oz. Cinnamon Walnut Steusel Muffin (RFS#10826) is perfect on a crisp fall morning with a spiced latte or a hot cider after a day of apple picking. Nothing pairs better with our double chocolate muffin (RFS#10830) than hot cocoa after an afternoon visit to the pumpkin patch. Whatever the fall festivity is, it’s time to cozy up to these muffins and settle into the best time of year. rfsdelivers.com

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Muffins Serving Up A Different Take on

Everyone loves a delicious muffin in the morning; it’s a simple indulgence that can’t be beat. But muffins can be so much more. Here we present some innovative new ways to serve muffins. These fun menu ideas transform a beloved classic into an impossible to forget dish.

4.25 oz. Blueberry Cobbler Tulip Muﬃn RFS# 10822

4.25 oz. Blueberry Cobbler Tulip Muﬃn RFS# 10822 4.25 oz. Banana Nut Tulip Muﬃn RFS# 10832

A little creativity goes a long way

French toast and muﬃns have always been delicious

with Brickﬁre Bakery Muﬃns. Try

breakfast options. When combined, a fantastic creation

creating a stuﬀed muﬃn with a

is born. Using your favorite French toast batter recipe,

ﬂavored cheesecake recipe. Blue-

quickly dunk a thickly sliced Brickﬁre Bakery muﬃn and

berry cheesecake with a blueberry

brown on a griddle. Serve with whipped cream and

muﬃn is amazing, and seasonal

syrup for a show-stopping breakfast.

oﬀerings like cinnamon and banana nut are sure to be crowd pleasers.

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a) 1 oz. Blueberry Mini Muﬃn RFS# 11782

b) 4.25 oz. Double Chocolate Tulip Muﬃn RFS# 10830

c) 1 oz. Chocolate Chip Mini Muﬃn RFS# 11786

Whether they are 1 oz. minis or 4.25 oz. tulips there are many unique ways to serve our muffins. a) Starting in the upper left corner we have a breakfast maple syrup fondue set up. Sharing has become the de facto way to dine, so a fun sharable breakfast set-up is just what the diners called for. Our mini muffins perfectly round out this breakfast smorgasbord. b) In the upper right corner our double chocolate muffin embraces a bonfire favorite: s’mores. Whether a decadent breakfast or nostalgic desert, everyone loves a s’more. c) To the left we have a drink desert mashup known as a freakshake, a wildly topped and fun desert trend. We crafted a chocolate coffee milkshake version that has all the best parts of breakfast; coffee, chocolate, waffles and muffins.

Learn more at: rfsdelivers.com

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the a Global Sphere of Influence We are so fortunate in the U.S. to be able to access the finest meats anywhere in the world. The quality and variety available to foodservice operators is staggering. From where did all of this carnivore bounty come? From all over the world. It seems that Columbus had a lot in common with the biblical Noah, in that his ships were loaded with animals. Beef cattle, sheep and pigs were among the passengers on the explorer’s second voyage in 1493. Subsequent voyages by the Spanish, Dutch, British and French introduced more and more meat sources that were not indigenous to North America. In a nutshell, cattle ranches sprang up in Texas, pig farms flourished in the Midwest and sheep grazed in Colorado. It’s fascinating to explore how cooks and chefs in different parts of the world developed different methods of preparation for the meats at their disposal. We are all the richer for it, because

by Mary Daggett

immigrants to the U.S. — including many chefs — brought a wealth of techniques and recipes, which became part of the great American culinary spectrum. The meat dishes served in today’s restaurants reflect many generations of evolution and revolution in grilling, roasting, pan frying, broiling, braising and other cooking methods. Recipes and special techniques used to be closely guarded secrets. In today’s global culinary community, there is a lot of sharing going on, and wonderful diversity. As Anthony Bordain demonstrates in episodes of his “Parts Unknown” series on CNN, food makes a great global common denominator. In an American kitchen, a French chef might learn how to make an authentic mole sauce from a line cook with Mexican heritage. In turn, the young apprentice could be schooled on how to prepare Steak au Poivre, a nifty addition to his repertoire. It’s a beautiful thing.

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Steaks, Shanks and Schnitzels Early on, French influence on American meat menus was formidable. Filet mignon, chateaubriand and fine steaks with incredible sauces were the epitome of fine dining. While this is still true, many other influences from across the globe have impacted American menus. Crosspollination of different cultures has added greatly to the richness we enjoy today. Classic French Chef Daniel Boulud of NYCâ&#x20AC;&#x2122;s Restaurant Daniel posts some of his favorite recipes on his website (danielnyc.com). One of the featured dishes is Veal Schnitzel, a decidedly German influence. Maderâ&#x20AC;&#x2122;s Restaurant in Milwaukee is considered by many to be the finest authentic German restaurant in the U.S. The #1 favorite menu item for over 100 years has been the Pork Shank with apple demi glaze, red potatoes and red cabbage. The menu includes many other meat dishes with German origins, but also Filet Mignon with fried leeks and red wine demi glaze, served with scalloped potatoes -a nod to French technique.

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More German influence: Blackbird in Chicago, always innovative, offers Rabbit Schnitzel with chicories, barbecued raisins, capers and Greek yogurt. And, not surprisingly, Wolfgang Puck showcases authentic Veal Weiner Schnitzel at Spago in Beverly Hills. It’s served with Austrian potato and cucumber salad and baby greens. There seems to be a lot of schnitzeling going on, likely because Germans comprise the largest ancestry group in the United States.

The Veal Connection Italian chefs such as Mario Batali have made Osso Buco a household name. This braised meat dish is traditionally made with cross-cut veal shank. The name means “bone with a hole,” and the hole is filled with marrow, considered a delicacy. Osso Buco can be made with lamb or pork shank as well as veal. Chef Batali has even demonstrated the technique using turkey legs on his television show, “The Chew.” The point is that, unless your operation prides itself on rigid authenticity, it’s quite all right to color outside the lines and make substitutions to classic meat dishes. Another Italian chef, Lidia Bastianich, has a different take on veal at her Manhattan restaurant, Felidia. “Vitello” is veal tenderloin, served with asparagus, fava bean puree, grana padano fonduta and pistachios.

Kobe or Not Kobe . . . That is the Question The relatively small island nation of Japan does not have a lot of pastureland on which to graze beef cattle. However, it is in Kobe, Japan, that probably the most famous and prized beef in the world is raised. It’s called Wagyu. Heavily marbled, melt-in-your-mouth texture and incomparable flavor are all characteristic of Wagyu beef. “Kobe” refers to one of the regions of Japan where Wagyu cattle are raised. Very little true Kobe beef is served in American restaurants, because very little is exported to the U.S., and the cost is prohibitive. The good news is that Wagyu beef is now being produced across the U.S. According to The Ohio State University Department of Animal Sciences, most American Wagyu is a crossbreed of Japanese Wagyu and Angus cattle. The first Wagyu breeding stock was imported in 1976 – just four head; five more followed in 1993 and 35 more in 1994. Some U.S. Wagyu breeders can boast animals directly descended from the original Japanese bloodlines. This beef is referred to as American-style Kobe beef. Otherwise, U.S. Wagyu beef is simply called “Wagyu.” It is prized for the same characteristics as Japan’s Kobe beef, and is found in our finest restaurants, including Restaurant Daniel in New

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York, Mansion on Turtle Creek in Dallas, Spago in Beverly Hills and scores more. In fact, Spago also carries true A-5 (excellence rating) Japanese Wagyu, and charges $50 more for it than the American Wagyu on the menu. Chef Puck knows his audience. L.A.’s top-rated Providence also offers A-5 Japanese Wagyu.

South American Influence Argentina and Brazil are responsible for a raft of meat-centric operations gaining momentum across the nation called “churrascarias.” “Churrasco” is a Portuguese term meaning “grilled meat.” At churrascarias, chefs dressed in gaucho garb present long skewers of grilled meats to diners at the table. Fogo de Chao is one of the best-known churrascarias in the U.S. It began as a small restaurant started by gauchos in Brazil in 1979. It debuted in the U.S. in 1997, appropriately in Dallas, where BBQ is practically sacred. Today, the concept has dozens of locations across the country. Grilled meats include different cuts of steak, lamb and pork. Chicken and seafood are also featured, plus a vast array of apps, salads and sides. Chimichurri sauce is the traditional churrasco accompaniment. It originated in Argentina, and is prepared with garlic, olive oil, red wine vinegar, parsley, herbs and spices. n

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6:30

Y TAST

ous

lici

Perfect Plate Mates for Meat Mary Daggett

Once you’ve procured the best meats for center-of-the-plate, it’s time for a little side dish due diligence. Sides play an important supporting role in your presentation. They should complement the entrée, while lending flavor, color and texture to the plate. Sides also provide valuable nutrition, contributing to the balanced diet that is so important to your patrons. Potatoes are the “old faithful” meat partner, and for good reason: Most people love them. Where would steak frites be without potatoes? Would a knish even be a dish without the potato? A perfect baked potato with butter, sour cream and a sprinkling of chopped chives is a beautiful thing. But, potatoes have lots of other tricks up their sleeve. Retro tater tots are sprouting up on menus all over the place. Mashed potatoes

find themselves enhanced with everything from pricy aged cheeses to pesto to truffle oil. Old school Potatoes au Gratin are finding favor again, especially when served in individual ramekins. Cauliflower is currently currying a lot of favor. Slabs are being roasted like steaks, raw florets are battered and deepfried, cooked florets are mashed and riced. Cauliflower Gratin is one of the sides featured at STK Restaurant in the vibrant Cosmopolitan Hotel in Las Vegas. STK Restaurants began with several locations in New York City. In ten years, the organization has branched out with operations in major cities across the U.S. and in Europe. Other sides to enjoy with the dry-aged Delmonico and Porterhouse steaks are Lobster Mac

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& Cheese, Creamy Yukon Potatoes, Sweet Corn Pudding, Parmesan Truffle Fries, Foraged Mushrooms, Brussels Sprouts, Asparagus, Jalapeno Cheddar Grits and Tater Tots.

In Savannah, Elizabeth’s on 37th offers a double-cut Berkshire Pork Chop with Five-Cheese Macaroni and Apple Cabbage Slaw.

The spice-rubbed Grilled Ribeye at Proof in Des Moines shares the plate with butternut squash, pan-roasted vegetables, fried sweet potatoes and chimichurri sauce.

Wagyu Sirloin is served with Bacon Fondant Potato, Trumpet Mushrooms and Asparagus at Mansion on Turtle Creek in Dallas. The Venison here is complemented with Parsley Root, Chestnuts, Rosehip, Red Cabbage and Gin.

At Chicago’s iconic Berghoff Restaurant, the Sausage Trio of Bratwurst, Knockwurst and Thuringer is served with traditional German potato salad and sauerkraut. A fine pairing with Chateaubriand at Antoine’s in New Orleans is the Epinards Sauce Crème, a casserole of spinach, light cream sauce, onion, garlic and Romano cheese. At Seattle’s Dahlia Lounge, the Grilled Asparagus with almonds, raisins and lemon peel pairs well with Rotisserie Peking Duck.

Fried Green Tomatoes

Brussels Sprouts

The Blue Duck Tavern in the Hyatt Hotel-Georgetown has some interesting sides, including Fried Green Tomatoes with Pimiento Cheese and Pepper Relish; Roasted Wild Mushrooms with Garlic Confit, Sherry and Parsley Gremolata; Oven-Roasted Asparagus with Crispy Chicken Skin and Sauce Choron; White Corn Grits with Fiscalini Cheese and Charred Onion Compote; and Charred Broccolini with Garlic, Chilies and Honey. n

Tater Tots

Cauliflower

Julia Child’s Vegetable Ragout Years ago at a foodservice conference at Johnson & Wales University, keynote speaker Julia Child instructed attendees on how to make an easy, versatile and satisfying side dish that beautifully rounds out most plate presentations. Julia called it “Vegetable Ragout.” Select seasonal vegetables in a variety of colors. Cut into uniform chop or dice, keeping varieties separated. Heat olive oil in pan over medium high heat. Drop in first those veggies that take the longest to cook (onions, carrots, celery). Stir constantly, and add more oil as necessary. Next, add tri-color sweet peppers, squash, potatoes; and, finally, freshly shelled peas, zucchini, mushrooms and whatever else that requires just a few minutes on the fire. The trick is to cook “al dente” so that the ragout is not overcooked by the time it reaches the table. Julia recommended marjoram as the perfect herbal enhancement, plus sea salt and freshly ground pepper to taste. The recipe can be made in as large a batch as is needed. Bon appetit!

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HERITAGE

BREED PIGS

A B R A N D WORTH SAV ING Every kid dreams of growing up to do something to change the world. Some want to be doctors, while others want to run for the office of the president of the United States. And, until recently, few believed they could change the world by becoming

A CHEF OR FARMER. By Audarshia Townsend

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ue to the tireless efforts of people like Cochon555 founder Brady Lowe, Midwest farmer Kim Snyder, Houston meat master Felix Florez and countless others in the culinary industry, the next generation may be able to fix the United States’ broken food system. It’s a system that’s been terribly plagued by corporate interference to get the most out of the natural order of food by cutting corners, says Felix Florez, who started ranching full time in 2010 with his Houston-based company, Black Hill Meats. He says corporations are trying to make as much money as they possibly can as the world’s population continues to swell. “They’re trying to pump out as many animals as they possibly can because there are seven billion humans on this planet and seven billion humans have to get fed,” explains Florez, who is also a partner at Ritual Restaurant in Houston. “Our populations continue to increase, and as the population grows, they will continue to find shortcuts

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to feed more and more and more people until the food that we are eating becomes unrecognizable.” Florez maintains one of many, but certainly not enough, small family farms striving to go up against the big boys, the major corporate farms. With Black Hill Meats, he raises heritage breed pigs, famous globally for their gastronomic attributes and raised with no antibiotics, using traditional farming methods. That includes feeding them better diets, raising them humanely and even slaughtering them in humane fashion. Florez says treating his pigs in this manner results in superior meat. “The reason why that makes a difference is because the more stressed out you are as livestock, the higher your metabolism is. You burn fat at a faster rate and the intramuscular fat stores inside the muscle of the animal starts being used as fuel. A calm animal raised with trees and a serene setting and treated well will burn fat at a slower rate. Therefore, when you get their meat on your plate, it will be juicier and more flavorful.” To ensure his livestock is in peak condition, he personally builds shelters and provides a daily diet of barley, flaxseed, sunflower seeds, oats, rice and cracked corn. That is in sharp contrast to what corporate farmers typically feed

their pigs, he says, which includes corn, water and antibiotics. “That’s why my role will continue to be important,” Florez continues, “because there will always be a group of people who will say, ‘Hey, I don’t want to eat this stuff. I want to eat food that my grandparents ate, that my greatgrandparents ate.’ Aside from that, it just tastes much, much better.” Florez started working with Cochon555 around the same time he launched Black Hill Meats. The nonprofit organization, founded by hospitality industry veteran Brady Lowe, is a nose-to-tail culinary tour dedicated to supporting family farmers and educating chefs and diners about the agricultural importance of utilizing heritage breed pigs. Cochon555 has only been traveling to Houston for a few years, but it’s been touring the country in cities like Atlanta, Chicago, New York and San Francisco since 2008. For the 2017 season, the event traveled to 15 cities across the country. Lowe says he created the event to educate and entertain the masses about the importance of heritage breed pigs. “I wanted to do something for the industry that I would buy a ticket for and I wanted it to be something that speaks to me, so it was a selfish act,” admits Lowe. “If I am going to spend my money, give me an event I want to

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go to! Give me producers, vendors, chefs and wineries who are happy to be there because if they’re happy, then their experience with the guests will be happy. Those are our two biggest challenges: how to keep it cool and educational — something I believe is very important.” His interest in heritage breed pigs’ preservation stemmed from working in the wine and artisan cheese industry and he observed how well farmers took care of the livestock that produced the cheese. “They were parenting the animals like they were their own kids because they wanted the best outcome for the milk,” he says. “(The same thing) wasn’t happening in the hog industry.” That’s when he decided to self-educate himself about heritage breed pigs. Along the way, he talked to small family farmers and listened to their challenges about raising these pigs with little to no support from the culinary community. No one really knew about their existence, he says. At that time, he adds, there were few websites and conservancy boards dedicated to them. That’s when he decided to start a food revolution with the Cochon555 culinary tour. He’s seen a big difference in awareness since those early days.

“Today, if you Google heritage breed pigs, you can tell that we’ve made an impact,” he says. “When we started in 2008, there were a few conservancies and one or two people online selling them. There was only a handful of chefs who knew what heritage breed pigs were. Today we directly work with 2,000 chefs a year. Indirectly, 6,000 chefs come to the events, and experience them. And I don’t even know the number of chefs who hear about (my events). If we work with 100 farmers every year and talk to 500 farmers every year, then the demand is out there and people are learning about heritage breeds.” A long-time Cochon555 advocate and participant, Kim Snyder started her 32-acre farm 13 years ago 10 miles west of Kankakee in Bonfield, Ill. She likens Faith’s Farm, which is named after her daughter, to Old McDonald’s because she breeds all sorts of livestock, including cattle, chickens, ducks, sheep, turkeys and, of course, heritage breed pigs. Specifically, Snyder raises Berkshire and Gloucestershire pigs, which are two of the most highly sought-after breeds. She insists, however, that it’s impossible to tell the difference between the two breeds when they’re born on her farm because they live and

eat in the same manner. What is most important, she says, is that piglets are not separated from their mothers. Her pigs have the luxury of nursing on their mothers’ milk until they’re ready to nourish themselves with other food. That can last up to 18 weeks. Corporate farmers, however, ween them off their mothers within a couple of weeks, Snyder says. “That changes their nutrition, changes their flavor,” she explains, adding that her pork is very rich and buttery. “Pigs are one of the species that takes on what it eats. Their environment is very important. My chefs always tell me that I have the cleanest smelling and tasting pork because they eat so well.” Though there is more awareness than ever of heritage breed pigs, they remain on the endangered list. Snyder says that it costs more money to raise these animals humanely and thoughtfully, which is why there are not that many in the marketplace. Increased human consumption will save these animals, she insists. “When people consume and buy more of the product, they’re saving the breed,” she explains. “We need more restaurants willing to buy and feature them on their menus.”n

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Chef Will McCormick Executive Chef & Entrepreneur MOD Restaurant

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This Little Piggy Went to Market to the Tune of More Than 5.9 Billion Pounds in 2017 at Foodservice by Mary Daggett

Itâ&#x20AC;&#x2122;s high time that pigs are given their just desserts. These guys have contributed greatly to society and its commerce for millennia. Some Americans can boast that their ancestors came over on the Mayflower. Well, pigs can boast that their ancestors came over with Columbus. According to historic accounts, a prescient Queen Isabella insisted that Columbus take enough pigs along on his second voyage to America to serve as both an emergency food source on board, and as reproduction stock in the New World.

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bacon Bacon continues to perform as a real menu rock star. It lends its intense flavor to burgers and lots of other sandwiches, salads, soups and entrees. Bacon accounts for 20 percent of pork volume, and has been favorably impacted by QSR restaurants and the popularity of the all-day breakfast.

pork chops

Itâ&#x20AC;&#x2122;s tough to track down the origin of the pig species. The fossil record indicates that wild pigs scavenged the woods and wetlands of Europe and Asia 40 million years ago. Pigs were domesticated in China before 5,000 B.C., and around 1500 B.C. in Europe.

5.934 billion pounds

roasts

Today, pork is the worldâ&#x20AC;&#x2122;s most-consumed protein. It is also the fastest growing protein at foodservice in the USA. According to the National Pork Board, over the past six years, pork has grown on a pound basis by more than double the next fastest growing protein (chicken). Total foodservice pork volume in 2017 is projected to reach a staggering 5.934 billion pounds. Queen Isabella would be amazed. There is a pork cut for every imaginable application and for every menu daypart.

Pork Chop cuts have names similar to beef cuts and include the New York Pork Chop (top loin), the Porterhouse (bone-in loin), the Ribeye (bone-in or boneless rib) and the Sirloin (boneless).

Roasts include the Tenderloin, New York (top loin), Ribeye (center rib), Sirloin, Arm and Blade.

2017

Ribs Rib cuts include Back Ribs, Spareribs, St. Louis-Style and Country-Style (bone-in and boneless).

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This Little Piggy Went to Market

Some of the other pork cuts popular at foodservice are the rack of pork, ham, sausages of all kinds, pork belly, cubes and slices and ground pork. Here are several chef creations inspired by pork: Angie Mar of The Beatrice Inn in New York City made the 2017 Food & Wine list of Best New Chefs. Her menu includes Milk Braised Pork Shoulder (served with jasmine rice soubise, hen of the woods mushrooms and sage) and Cherrywood Smoked Pork Chop (with green strawberries, rosemary and pan jus). The BLT sandwich at the Pig & Pickle in Scottsdale is made with pork belly, butter lettuce, beefsteak tomatoes and cherry pepper aioli on a homemade roll. Iowa is, of course, the nation’s leading pork producer. At 801 Chophouse in downtown Des Moines, the featured pork entrée is the Compart Farms Duroc dry-aged, double bone-in loin chop with cider jus and roasted apple compote. Many restaurants and caterers feature whole-roasted pig spectacles to draw patrons to their door and to catered events. Lake Park Bistro on Milwaukee’s lakeshore hosts an annual Pig Roast on the lawn, featuring green salad, vegetables, potato salad, corn on the cob, cookies, brownies and lemon bars. Mexican restaurants across the land use pork cubes for convenience in trendy Carnitas and other specialties. n

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Here’s the

(Cured) Meat When it comes to charcuterie, what should you be serving in the fall? By Ari Bendersky

sk anyone who is a fan of charcuterie — cured meats, sausages, terrines, pate and the like — and they’ll tell you they will eat it any day, year round. But do certain flavors or preparations make more sense to think about serving in the fall?

“The nice thing about charcuterie is it’s preserved and put away and you can serve it year round,” said Alex Pitts, executive chef at Bazaar Meat by Jose Andres in Las Vegas. “And it pretty much goes with anything.” To that end, Pitts said spicy chorizo is a delicious option when it’s colder outside due to its warming qualities. He also recommends wild boar salami, duck prosciutto and venison, which he makes with venison leg, pork fat, aji amarillo, lemon, lime and orange zest. Since Bazaar Meat has a bit of a Spanish slant, Pitt also takes the opportunity to turn people on to more Spanish-style charcuterie.

“Spanish charcuterie gets second billing to Italian,” Pitts said. “Some people have heard of prosciutto, but haven’t heard of or tasted the Spanish versions, like Jamon Serrano and Jamon Iberico de Bellota.” Jamon Iberico de Bellota is particularly wonderful as it comes from pata negra pigs, which eat an allacorn diet that imparts a nutty flavor to the cured meat when preserved. So for that, you could serve nuts alongside that on a charcuterie plate to really bring out those nutty flavors. Another thing to consider is introducing warmer fall flavors like cinnamon, nutmeg and juniper berry, according to Michael Trotta, the head butcher at Chicago’s Chop Shop. “You can incorporate those flavors into anything.” That said, Trotta cautions not to detract from the flavor of the meat. “The more straightforward you are with charcuterie, the better you are,” he added. “With more classical charcuterie, it’s simple flavors like a guanciale with black pepper, juniper and herbs de Provence.” Ultimately, having a charcuterie program is not only delicious, but it also helps you avoid wasting any product. It lets you increase the longevity of whatever leftover product you have and you can turn it into various cured meats like mortadella or a housemade hot dog, Trotta said.

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“The goal of utilizing any purchased item is to use it to its fullest,” he said. “Even though more time is invested, the product isn’t going to waste and it can turn into something better than scrap. Avoid waste and maximize profits.” Chef Susan Weaver from Mon Ami Gabi agrees. She said that while labor intensive, charcuterie is generally cost effective — and a fun way for guests to graze over a platter of beautiful food, especially when the temperatures dip. “The best charcuterie items for fall and early winter are the full range,” Weaver said. “It’s the perfect time of year to enjoy the rich in-depth flavors.” Mon Ami Gabi’s board includes chicken liver mousse terrine, country pate and head cheese as well as an imported French sausage called Rosette de Lyon. Beyond the meat, there’s the board. Sure, you can serve charcuterie alone on a plate and let the meat shine on its own, but adding mustards, fruit pastes or jams, cheese, pickled items, breads and more to a board around the meat makes for a more interesting experience for your diners. So what to use as supporting ingredients? “Best go-to is mustard,” said Brent Balika, executive chef at Margeaux Brasserie at Chicago’s Waldorf Astoria. “Whole grain, violet, Dijon ... even this walnut mustard we get from Rare Tea Cellars. And include something acidic like an onion

jam depending on what the main ingredient is.” Balancing flavors is key when thinking about building your charcuterie board. For Margeaux Brasserie’s grand opening last summer, Balika served a rabbit pate en croute and capped it with a Gewurztraminer jelly to add brightness and clean up the fatty richness of the pate. It also helps to complement flavors. “You want cheese — that goes without saying — and some sort of compote or jam for the cheeses,” Trotta added. “Nuts candied or raw will complement notes within the meat.” And it’s really all about creating balance and offering a fantastic experience to your diners. n FA L L 2 0 1 7 R F S D E L I V E R S . C O M 7 9

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SPICES COMING FROM THE MIDDLE EAST FIND THEIR WAY INTO MENUS By Ari Bendersky

- Andrew Zimmerman

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Every chef’s arsenal naturally contains salt and pepper. Garlic and olive oil regularly get put into the recipe rotation. As you continue to cook and explore, new flavors make their way into your roster. After awhile, oftentimes to avoid getting bored or falling into a rut, you start discovering new tastes to spice things up. You look beyond the familiar and start experimenting with flavors from other cultures and lately many chefs have started to play around with spices and seasonings from the Middle East. Whether the large number of immigrants moving to the United States from the Middle East over the last few years has encouraged the trend or if it’s been pushed along by prominent chefs like Yotam Ottolenghi in London, Michael Solomonov in Philadelphia or Alon Shaya in New Orleans is up for debate. Regardless of how or where it got started, there’s no denying just how wonderfully the exotic tastes and aromatic scents of spices like cumin, coriander, nutmeg, cardamom, cinnamon, turmeric, sumac, mint, caraway, za’atar, Ras el Hanout and so many others can make your food sing. And the beautiful thing is that many of these work with lamb, chicken, beef, seafood and a variety of vegetables. “Like other spices you’re not accustomed to, they immediately become exciting and interesting,” said Andrew Zimmerman, executive chef and partner of Proxi and the Michelin-starred Sepia in Chicago. “They have an exotic quality that immediately makes your food seem more interesting. There’s a novelty to it. It’s fresh, exciting and brings new flavors to your cooking.” Zimmerman has long cooked with Middle Eastern and North African ingredients like harissa, which combines smoked, hot chiles with olive oil, garlic, cumin, cardmom and more, and zhoug, a Yemeni spicy green chile and herb

sauce that also uses cardamom and cumin, but also garlic and sometimes caraway seed. At Proxi, he uses tahini, a popular Middle East sesame seed paste that’s often used in making hummus. He adds a drizzle on top of an eggplant dish, where he roasts the eggplant over hot coals then dresses it with vinaigrette made from pomegranate molasses and adds fresh pomegranate seeds. He also loves using sumac to add a sour element to dishes. “Sumac is a good way to bring a sour, tart flavor to things instead of relying on lemon,” Zimmerman said. “If you look at standard Western cooking, the go-to is lemon or vinegar and sumac provides that same souring quality without having to add liquid.” Another way these flavors make their way into recipes is through Middle Eastern immigrants or first-generation children working in kitchens who introduce their favorite ingredients in new recipes or even during family meal, according to Julia Sullivan, chef/owner of Nashville’s Henrietta Red. “The most wonderful thing about working in restaurant kitchens is you have this cross-section of cultures and socio-economics — there’s a cross-cultural pollination,” Sullivan said. “People are bringing these traditions into kitchens. They come to this country and crave those ingredients so they import them and now they are more readily available to cooks here.” So don’t be surprised to start seeing more Middle Eastern flavors pop up on menus across the country. Are they in yours yet? n

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Plant Based, Animal Free and Incredibly Tasty By Mindy Kolof

Meatless, tech foods, plant-based protein or meat alternative all seem to share a similar mission: bring a delicious new choice to the market and to restaurants, that consumers (even carnivores) will crave, and the world can sustain. Taste and inclusive marketing set this new breed of burger shoulders above previous animal-free menu movements. “Nearly 90 percent of consumers say they would make healthier choices at restaurants if those choices tasted better,” explains Mike Kostyo, spokesperson for Datassential, a leading food industry market research company. “The meat-free burger has to look at least as appetizing as the other menu items. These companies will have to work hard if they want their products to become a core part of the menu and not just the token vegetarian option.” The cow-tipping point may be upon us. Just last year, several meat alternatives made their debut and earned rare praise. One of Fast Company’s 2017 Top 50 Most Innovative Companies, Beyond Meat brought a plant-based burger patty to market last year (in the grocer’s meat case), that starts pink, cooks and tastes and bleeds (beet juice) like a burger. On a similar quest to serve up a more sustainable beef alternative that meat lovers will devour, Impossible Foods’ burger is made entirely of plants, with an added secret ingredient, heme, a biological compound that gives beef, and the Impossible Burger, its authentic flavor and smell. Going in a different but equally intriguing direction, Memphis Meats unveiled a labgrown meatball, cultured and grown from beef cells, not livestock.

While there is plenty of compelling environmental, animal advocacy, food safety and nutrition arguments to make for meat alternatives, the missing ingredient for consumers, especially meat-eaters, gets down to taste and texture. “The Impossible Burger was made first and foremost for meat lovers,” explains Jessica Applegren, spokesperson, Impossible Foods, “We made this burger to provide the most delicious meat to meat lovers, with no compromises and a better health and environmental profile than traditional meat from cows. And you bet, meat lovers all over are loving this product. We recently launched in Houston at Chris Shepherd’s Underbelly, which along with Chris Cosentino’s Cockscomb in San Francisco, is one of the most meatcentric dining establishments in the country. At the end of the day, meat lovers want a delicious burger that they can feel wholly good about eating. We are giving them that.” Impossible Foods is scaling up to produce enough plant-based meat to serve four million Impossible Burgers per month with plans

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to be in more than 1,000 restaurants, from fine dining to burger chains, around the country by the end of the year. Beyond Meat is in national grocery store chains like Whole Foods and Safeway, regional restaurant chains like California’s Veggie Grill and even top-shelf restaurants like Chef David Chang’s NYC restaurant Momofuku Nishi. If it’s the Millennial diner you’re courting, it may be time to add a clean meat choice to your menu. While Memphis Meats needs a few more years to bring their food technology to market, Beyond Meat and Impossible Foods are ready now to take a bite out of the $750 billion global meat market. According to Kostyo: “Vegans and vegetarians only account for eight percent of the U.S. population, but more than a quarter of the population is limiting its meat consumption in some way. Clearly there is already a contingent of consumers who are looking for products that can help them eat more plant-based products. Younger consumers are also much more willing to try meat

substitutes than other age groups. While 30 percent of consumers overall say they are likely to try a meat alternative at a restaurant, nearly 50 percent of consumers under 30 said the same thing.” They must be on to something, key opinion-leading Silicon Valley investors like Bill Gates and Christopher “Biz” Stone, and even one of the largest meat producers, Tyson Foods, have a stake in these companies. It goes back to the not-impossible mission proposed by Impossible Foods’ Applegren: “Widespread adoption of plant-based meats will make it 100 percent possible to feed the population, provide nourishment and enjoyment, and help preserve the planet for future generations.” n

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Fall Mushrooms By Nicole Lâ&#x20AC;&#x2122;Huillier Fenton

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ushrooms are an incredibly versatile vegetable. Their earthy, nutty flavor can enhance salads, soups, sides or even main dishes. You can toss oyster mushrooms into a steamy Egg Drop Soup. Skewer portabella mushrooms and glaze with a balsamic garlic sauce on the grill. Sauté more traditional button mushrooms with fresh herbs to create a creamy garlic parmesan dish. Or brown maitake and chanterelle mushrooms in a skillet and add to a grain salad for a quick, healthy lunch. Seven-time nominee for the James Beard Foundation award for best chef in the Northeast Eric Warnstedt has such an affection for mushrooms that he named his restaurant Hen of the Wood. “We wanted a name that would represent something wild, a natural food and that industry folks would understand,” Warnstedt said of coming up with the name for his original Waterbury, Vermont location. When Warnstedt and business partner William McNeil opened their first restaurant they intended to source as many ingredients locally as possible, including working with foragers for fresh, wild mushrooms. Warnstedt says he first realized that using foragers would be the right choice for his restaurants when working as a chef at the Inn at Shelburne Farms. “I still remember vividly to this day, when I was in the kitchen and a guy walked in the back door with a bunch of wild mushrooms to sell to the Inn. I thought right then, this is it, this represents everything that is right and possible when building a local food system.” One mainstay on their constantly changing menu is the Hen of the Woods Mushroom Toast. This simple dish

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allows Warnstedt’s team to showcase local offerings as well as house-made ingredients. Local bread, locally foraged mushrooms, local eggs, and house-cured bacon in this dish represent the rustic style that Hen of the Wood food has become known for. “Maitake or hen of the wood mushrooms, freeze and dry really well allowing us to keep this item on the menu year- round," said Warnstedt. “When fall hits, and the foragers start showing up at the door, we buy as many mushrooms as we can afford.” Another mushroom that provokes Warnstedt’s romanticism of mushrooms is the chanterelle “There’s nothing I love more than when chanterelles and local sweet corn cross over seasonally.” Warnstedt says he tops any dish he can from fish to chicken with this flavorful combination. Mushrooms were most likely cultivated in Asia first but then introduced in Europe in the 17th century. They are traditionally used in French-inspired dishes but the versatility and array of mushroom varieties creates endless options. Warnstedt says he has been intoxicated with this wild fungus from his early days of cooking and looks forward to the first knock on the door this fall when the mushroom bounty begins. n

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Squash the Competition

This fall, promote vegetables to make them the star of your dishes By Ari Bendersky

nless you’ve been living under a cow patch, you likely have noticed vegetables are having a moment — a long overdue moment. Americans have started to eat healthier and that means vegetables have started making larger appearances on menus at restaurants all over the country. That doesn’t mean the entire country is going vegetarian or vegan, but many more people have started to incorporate more vegetables into their diet — and a bunch of newer “vegetable-focused” restaurants have opened from Chicago to Los Angeles to Austin, Texas.

For decades, vegetables, whether spinach, broccoli, carrots or potatoes, have been an afterthought, the supporting role to the main star: meat. The time has come to put the attention on vegetables because frankly, they’re more interesting to prepare. This fall, it’s up to you to continue to push that movement forward and start — or continue — to make vegetables a leading role in your culinary repertoire.

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“With steak, chicken and fish, there’s only so much you can do with it …

…with vegetables there are so many things you can do with it: puree, grill, roast.” – Jeff Mahin, executive chef and partner at Summer House Santa Monica

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FA Or tOi Dc l eA NC Da t eB gE oVr Ey RHAe Gr eE “With steak, chicken and fish, there’s only so much you can do with it,” said Jeff Mahin, executive chef and partner at Summer House Santa Monica in Chicago and Bethesda, Md. “With vegetables, you get broccoli, broccoli rabe or artichoke and there are so many things you can do with it: puree, grill, roast. More chefs are finding more interest in vegetables. We’ve always liked vegetables, but we had to wait for [everyone else] to catch up to us.” With fall vegetables like turnips, beets, kohlrabi, carrots, parsnips and rutabagas, you can easily roast them, which Mahin jokingly called the laziest method of cooking, but admitted it offers great results without too much effort put in. One way to spruce up any roasted vegetable dish is to also include shaved raw pieces of the same vegetable to add a different texture. “Sometimes people get root vegetable fatigue at the end of winter and that comes from the fact we cook them the same way,” said Julia Sullivan, chef/owner of Henrietta Red in Nashville. “People get tired of having this soft brown roasted thing. Squash is wonderful, but putting in shaved squash is even more wonderful. The same with sunchokes. And also pairing celeriac and celery to give it brightness and texture.” Sullivan loves roasting sunchokes because that brings out an earthy quality, but also residual sweetness. She has prepared a raw and roasted sunchoke salad where she gets the roasted sunchokes to a point where they’re a little crispy outside and soft inside. She serves them at room temperature and shaves raw sunchokes on top to add both crispiness and the vegetable's pre-roasting juiciness. “The salad offers savoriness and then adding some fresh herbs and lemon juice to balance the natural sweetness with acid and maybe some chili flakes to add spice,” Sullivan said. “Otherwise it can become very one note if you’re not bringing in those other elements.” An old technique that has found new life in kitchens around the country lately is open-hearth cooking and the part that benefits vegetables is cooking in the ash. At Chicago’s Proxi, executive chef and partner Andrew Zimmerman takes advantage of the ash produced by his open-hearth fire to cook all sorts of vegetables. He places whole root vegetables or different kinds of squash into the fire’s embers to roast them. He removes the skins and mixes the vegetable with tahini for a play on baba ganoush. Another fun technique he uses is to wrap potatoes in a salt crust and bury those whole in the ash. Once finished, he breaks open the potato, which has steamed inside the salt herb crust and smears bone marrow butter onto the potato and serves it in its rustic simplicity. If you have diners who are strict meat eaters, you can trick them into eating vegetables. You take whole vegetables — cauliflower, butternut squash, celery root — cut them down the center, throw them onto a grill until they get a nice char and serve it with a fork and knife. “Vegetables can be really hearty,” Mahin said. “I also love whole-roasting cauliflower. The outside gets charred brown, but then you cut it in half and it’s a beautiful steamed

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vegetable you can add sauce to like a really nice chicken stock with chili flake and lemon.” Adding to the notion of steak and potatoes, you can pair those whole-roasted vegetables with a vegetable gratin, which is a fantastic dish for fall and winter. While most people are familiar with potato gratin, flex your culinary creativity and reach for other great fall vegetables like sweet potato, beets or cauliflower and layer in spinach for a twist on an ordinary gratin. It’s lush, wholesome and adds to the feeling you’re eating a robust entrée. Everyone has done some sort of Brussels sprout dish on their menu in the last five years — and there’s no reason to stop. But instead of just roasting them, you can flash fry them, like Mahin does at his other restaurant, Stella Barra Pizzeria, which has four locations in Chicago, Los Angeles and Bethesda, Md. The frying gets the Brussels crispy and as soon as they come out, get tossed in Moscato balsamic vinegar, breadcrumbs and Parmesan cheese. “The oil and balsamic mixes to give an awesome tang to the vegetables,” Mahin said. Back to the notion of a “vegetable-focused” restaurant, many chefs have taken on the philosophy of having vegetable-driven menus and then having meat — salmon, chicken, steak or whatever — as add-ons. That way people can get extra protein and more hardcore carnivores can get their meat fix. Having more vegetables on your menu can help reduce food costs while also helping ease the impact raising meat proteins has on the environment. “Let’s be frank, buying local and seasonal is not always inexpensive, but it’s less expensive than serving the equivalent proteins all the time,” Sullivan explained. “I understand the impact it has if you want to eat steaks all the time, but we don’t need to eat that all the time.” Zimmerman, who is a Michelin-starred chef with his first restaurant, Sepia, agreed that eating less meat is overall better for the environment, not to mention much healthier for people. “Some of the reasons beyond vegetables being good for you, the amount of nutrients versus the amount of carbon that goes into producing them is a big deal,” Zimmerman said. “The amount of stuff we have to give a cow to get a steak versus getting an eggplant is widely different. And if people were enticed to eat more vegetables by talented chefs, it’ll be better for all of us in the long run.” Vegetables clearly have become a trend, but it’s a good trend. Vegetables are interesting and they force you to get even more creative in how you can prepare them with different cooking methods and different sauces, seasonings and spices. It doesn’t take much to get serious about it and your diners will appreciate the effort. “Vegetables have been neglected for a long time,” said Matt Lair, executive chef of Clever Rabbit in Chicago. “It’s important for chefs to respect vegetables and sell them in a manner where it’s serious and more thought gets put into it — and have someone want to sit down to eat an entire meal focused on vegetables.” And that can happen no matter if it’s fall or any other time of year. n

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B E V E R A G E

Get Into The

brown spirit With such diversity,

how well do you know your whiskey? Ari Bendersky

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Whether you spell it whisky or whiskey, one thing is for sure: There is no shortage of options when it comes to the distilled brown spirit. While people have been drinking it for centuries, whiskey regained popularity in the last decade and really opened up the space to a new generation of drinkers. But how much do you really know about the category — and how much difference really exists? First, you have whisky (without the ‘e’) — spirits generally coming from Scotland, Canada and Japan. Then you have whiskey, which comes from Ireland and America. No matter how its spelled, they’re all spirits distilled from fermented grains like malted barley, wheat, corn and rye. You have Scotch, Irish whiskey, Canadian whisky, bourbon, rye, Tennessee whiskey, Japanese whiskey and more. And those are just the top of the list since within the categories you have large variation, too. “You have to look at the grains,” said Julian Cox, beverage director for Lettuce Entertain You Enterprises in Chicago. “Corn is sweet; rye is spicy and dry. The spirits take on a lot of those characteristics. With Scotch, there’s so much variance within that category. With Irish, it’s more like tequila: soft, light and often distilled three times so it’s easier to drink.” Another thing that sets American whiskies apart is the use of

“

new, burnt charred barrels for aging, Cox said. That adds to why many American whiskies take on such a dark color after being distilled and aged. Scotch, which can age for much longer than some American whiskies, doesn’t take on the dark color because the barrels in which Scotch ages isn’t charred. And if you plan to make cocktails with brown spirits, grab a bottle from America, according to Matt Tocco, beverage director for Nashville’s Strategic Hospitality. “American whiskey lends itself more to cocktails,” Tocco said. “I find myself more attracted to American whiskey, especially rye with that spice to punch through other flavors.” Tocco said one way to help introduce a variety of whiskies to your patrons is to do side-by-side tastings. That’s great for doing trainings with your staff; you can offer flights for your customers. “If we’re doing a training, I like to grab a few bottles,” Tocco said. “Scotch is the best way to explain the differences and you can talk about them from a terroir or regional aspect. With American whiskey, you can compare bourbon to rye, which has spicier characteristics of pie spice and pepper that’s compared to sweeter, rounder qualities of bourbon.”

I find myself more attracted to American Whiskey, especially rye with that spice to punch through other flavors.

”

- M a t t To c c o

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“Having a good selection

and having a bartender knowledgable about that makes a guest more comfortable

to stay there and try more things.

”

- Juyoung Kang

Within the Scotch category, they’ll come from five distinct areas of Scotland — Islay, Highlands, Lowlands, Speyside and Campbeltown — each with different characteristics, some with more peat, which adds a smokier taste, than others. And whether Japanese whisky comes from the north or the far south will also impart different styles. In bourbon and rye, you can have small batch, single barrel, cask strength, high-proof rye and more. In the last 10 years, bourbon itself has really taken off, but that has led so many people down the general whisk(e)y road seeking to discover more and more flavors and variety. So really, at the end of the day, you want to have a variety of whiskies at your restaurant or bar because your patrons have a variety of tastes. “To pigeonhole your beverage program into only doing bourbon, you’re doing a disservice to your clients and to yourself,” said Matthew Poli, beverage director at Nasvhille’s the Catbird Seat. “There’s really so much out there.” Seeking out and stocking that variety can not only get people in the door to drink, it can also help get people to stay and drink longer. Or return — and in the process help

create a good word-of-mouth reputation for your program. “Having a good selection and having a bartender knowledgeable about that makes a guest more comfortable to stay there and try more things,” said Juyoung Kang, lead bartender at The Dorsey at the Venetian in Las Vegas. “It can become a go-to place and they’ll bring their friends to have the same experience. It becomes a trust thing that’s important to a guest when they’re going to spend their money there.” When setting up or adding to your program, you don’t have to have 100 types of whisk(e)y or even 50, but have diversity within the category and then get some special bottles for people who are more serious about drinking the brown stuff. “It’s interesting to see how this brown spirits thing has blossomed and the category is exploding everywhere,” Cox said. “There’s a tough time keeping up with the demand.” Which is why you need to stay on top of things and make sure your bars are fully stocked and your customers are always happy. n

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An Apple a Day ...

in Your

Glass

No longer just super sweet, cider has proven itself a proper food pairing

By Ari Bendersky

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nce considered a sickly sweet drink for people who didn’t like beer or who were gluten intolerant, cider has come into its own and has started to position itself as a delicious, low-alcohol beverage to pair with a variety of food. Cider, generally made from fermenting apples and sometimes pears, has long been a popular drink crafted in the U.K., France and Spain. Only recently have more boutique cideries emerged in the states, many in Michigan, New York, the Pacific Northwest and the midAtlantic coast — all areas known for growing delicious cider apples. That emergence has helped bring cider again into fashion in America, where back from Colonial times up through the turn of the 20th century it was a main drink of choice. But then with the rise of large-scale German beer brewers and Prohibition, cider fell out of favor. Now, due to its range from sweet to dry to effervescent, cider has started to get a reputation as a great food pairing. In fact, it’s starting to get looked at as a rival to wine. “The discovery for a lot of people is how insanely well cider pairs with food,” said Aaron Zacharias, owner of Chicago’s first cider-focused bar, The Northman. “It’s lower alcohol than wine, but has great acidity.” Cider has the ability to pair with a large swath of food — everything from cheese, oysters and escargot to mushroombased dishes, grilled meats and more. And like wine, not every cider goes with everything you’re going to serve so you have to do your homework and see what works and what doesn’t. One thing that doesn’t? Heavy tomato dishes like a proper Bolognese, Zacharias said. For that, he added, suggest a bottle of Tuscan red wine.

work well with heavier dishes.” And being lower alcohol by volume, cider allows diners to drink more — and it’s often less expensive than wine, usually around the same price as an imported beer. Cider also can have an effervescent quality with nice bubbles, which make for a great palate cleanser especially when eating heavier, fattier dishes associated with fall. For those types of dishes, you may want to look to Europe for fall menus, according to Bill Jensen, a partner at Michelin-starred Tail Up Goat restaurant in Washington, D.C.

“The discovery for a lot of people is how insanely well cider pairs with food. It’s lower alcohol than wine, but has great acidity.”

“As it gets colder, I gravitate toward ciders from Brittany and Normandy (France), which are richer, may see some oak and can go with sturdier flavors,” Jensen said. “Cider is just a good drink to go with food, broadly speaking, because it tends to have this streak of acidity. It’s that brightness from the drink that makes you want to eat and it coheres with food in this poetic and symbiotic way.”

Aaron Zacharias, owner of The Northman

At Chicago restaurant Proxi, which celebrates global street food ranging from Asian to Mexican to American and beyond, beverage director Arthur Hon included close to 10 ciders from the American Northeast to across the pond in France and Switzerland. He chose to add a well-rounded cider selection to the beverage offerings to complement Proxi’s globally influenced menu. “Cider comes in all styles and as I taste more and more, I realize how great that is,” Hon said. “I want to represent global-style cider from super dry to sweet and fruity to fortified.” And as we move into fall, Hon added that cider complements all the spice components that start to emerge alongside salty and savory items. “When you think of apple, you pair it with something salty or sour,” Hon said. “All of those things go well with apples, so cider goes well. The earthy, funkier aspects that come through from fermentation

While cider used to have that reputation of just being a very sweet drink, fortunately many cider-focused bars and restaurants have popped up around the country in the last few years. You have Wassail in New York, Black Twig Cider House in Durham, N.C., Capitol Cider in Seattle, Upcider in San Francisco and more continue to open all the time, proving the demand for cider is increasing.

“For a long time, the mass-produced, overly sweet ciders were all people knew of the cider world,” said Alex Zink, general manager and co-owner of The Dabney in Washington, D.C. “Craft cider has become accessible enough for people to buy it in most major markets.” And that means if you don’t have options other than Sonoma Cider or Woodchuck at your bar, you may want to start checking out what’s available in your market. You don’t have to add a lot to your list, but having a nice variety will help attract more patrons seeking out this trend, which looks like is here to stay. “Consider your clientele and, like anything else, offer a variety,” Zacharias said. “Do your research, know what you’re serving, taste through some ciders and offer a range.” Sounds simple enough.

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Interior

Insights How A Restaurant’s Design Can Be Its Secret Weapon By Audarshia Townsend

aren Herold’s approach to restaurant design is unconventional. The principal designer/partner at Studio K Creative, a Chicago-based firm she launched in 2014, Herold makes a point to get into her clients’ heads to interpret their visions of their dream restaurants.

It’s a method that’s proven successful for the Amsterdam-born artist, and more important, it ensures that no two concepts look the same. With the restaurant’s interior being a key element to guests’ experience, Herold’s objective is to make it distinctive, engaging and welcoming enough for them to keep coming back. “I really try to translate what a chef and/or the restaurant operator wants to do,” explains Herold. “’How do you want your guests to feel?’ That drives the entire design of the restaurant. Is (the concept) going to be highly energetic? Or is it going to be a little more date night?” For example, she designed Chicago’s award-winning Girl & the Goat made world-famous by celebrity chef Stephanie Izard. “It has that smoky, deep layered, very rich textured (look)” to match the food, Herold describes. “And it’s not fussy because that’s not what Stephanie is. It’s very straightforward.” She’s also behind the looks of the flashy steakhouse Maple & Ash in Chicago; BLVD, a 10,000-square-foot Chicago restaurant with a nod to the golden era of Hollywood; and Las Vegas’ N9NE Steakhouse, a futuristic-looking establishment with clean lines and a bit of clubby appeal.

“I’m not trying to design to get on the cover of a magazine,” insists Herold, whose next big project is designing the restaurant for Robert DeNiro’s Nobu Hotel chain’s Chicago outpost. “I want to design such that people feel good. Sometimes they don’t know why they feel good, but they feel good so they want to come back. … I create spaces for those emotions.” How guests react when they first encounter The Albert, a globally inspired restaurant inside Chicago’s Hotel EMC2, is important to Scott Greenberg. The restaurant is an homage to Albert Einstein, so the design team went all out, featuring an open kitchen enhanced by copper pots and pans hanging overhead, 40-foot-high bookcases and a flamboyant mural depicting ultra-hip foodies in action. “When people are inside this space they get kind of a magical feeling,” gushes Greenberg, president/CEO of SMASHotels, the parent company of Hotel EMC2. “I had fun just watching a couple of people picking up on some things without me even saying anything. There are so many small details. I can foresee people doing 50 or so ‘selfies’ with different things in the restaurant that they will giggle about for a long time.” Rockwell Group partner and designer of The Albert Greg Keffer adds that with the rise of social media, particularly the photograph-obsessed Instagram, restaurateurs must rethink how they define fine dining. “The traditional three-hour dinner with white tablecloths is not where fine dining is any more,” says Keffer. “Having a sense of whimsy and fun is an interesting play that a lot of restaurants should be tapping into, but they must stay within the bigger narrative. We cannot just do something (to be) gimmicky.” n

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The Albert, Pictured above and to the right, is a restaurant inside Chicagoâ&#x20AC;&#x2122;s Hotel EMC2. Copper pots and pans, original artwork, and bookcases give diners an eclectic experience.

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5 Tips For a More Productive Menu by Derek Exline The menu is your first communication with the diner. You want your menu to help them decide what to eat, choose a quick and profitable meal, and communicate a great experience when they dine with you. Let’s look at five tips to help you when designing your next menu.

1 Keep it simple.

A diner spends 209 seconds on average with the menu. You want them to find your most profitable dishes quickly.

2 Time out each dish on the menu. If

you know how it long it takes to make each dish on the menu, you can direct your wait staff to recommend the dishes that work best on your busy nights.

3 Pick favorites and highlight

specialties. This lends to the first tip, it helps the diner find profitable dishes and makes the menu simpler to read. You’re also directing the diner to what you want them to order during their visit.

4 Forget the dollar

sign. Many restaurants are finding that if you ditch the dollar sign, you can subconsciously get diners to stop worrying about price and focus more on the dish. Ditch the dollar sign to earn more dollars.

5 Try to avoid a “Build Your Own” section on a menu. This

means that a customer needs to figure out what they want and build the sandwich/salad/burger on their own not knowing what goes well together. Give them the basic options with the possibility of add-ons, but build the sandwiches yourself. You can usually get more profit if you give the customer a pre-built dish instead of them choosing it on their own.

There you have it. Five tips to help your menu drive productivity and profitability. Coming soon, we’ll expand into the seven deadly menu sins to give you a better idea of what will help build a strong menu for your restaurant.

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Contact your Reinhart representative for more information.

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e n i l On g n i r Orde ht g i R e Don by Derek Exline

Online Ordering has moved from a nice feature for a restaurant to offer through their online brand to a necessity that customers are expecting. With more and more customers engaging with restaurants before they ever step into the restaurant, it’s more important than ever that restaurants have a unified brand online and that online ordering comes with it. The question that often comes up next is:

How do I get online ordering right for my restaurant and for my customers? n With so many types of online ordering solutions what should I look out for? n Does the online ordering solution fit my restaurant or am I trying to fit my restaurant into the solution? n What’s the online ordering experience I should put in front of my customers?

With so many types of online ordering solutions what should I look out for? Online ordering should be a seamless experience for your customers and be powerful enough to fit into your restaurant.

Your customers shouldn’t be needlessly downloading apps, having to search for your restaurant among other restaurants in your area or have disconnects between where they view your menu and where they place an order. Your restaurant needs a solution which is flexible enough fit into your restaurant, work the way you work, grows to meet the demands of your restaurant and centralizes what your brand does online. Powerful enough to handle how your restaurant works, simple enough that your customers can place an order in less than a minute.

Does the online ordering solution fit my restaurant or am I trying to fit my restaurant into the solution? Don’t under estimate the need to have a solution fit your restaurant. Find the solution which offers the customizations to control all aspects of the online ordering experience (both for you and your customers) and works with your restaurant to get it right.

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Some things to keep in mind when finding the right online ordering solution: n Can you define ordering types (delivery, pickup, curbside) n You choose how to get notified of an order and get notifications at any point in the order process n It’s your customers so you choose how they get notified n If you offer delivery can you fully define delivery zones (easily draw on a map) n Not only can your restaurant control the payment types but funds are released to your restaurant the same day n Efficient order handling ensures that time is not wasted when viewing or managing orders n Easy and powerful menu builder so changing prices, removing product from ordering, takes seconds

What’s the online ordering experience I should put in front of my customers? At the end of the day online ordering is for your customers, to make it easier for them to order from your restaurant. Find the online ordering solution which best fits into the places where customers are already viewing your menu. Are they on your website? Then let them order without leaving your website. Did they find you through social? Ordering should be oneclick away at most. Remove the barriers that make ordering cumbersome for your customers. No need to download an app, ordering from any device (phone, tablet, kindle, laptop) with the same experience, fewest steps possible to place the order and make a payment. Online ordering should be simple and intuitive for your customers. No need to “figure it out”. n

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Understanding Your

Using POS Analytics for Restaurants

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A restaurant point-of-sale system is often seen as just the tool to take and manage orders, execute payments, and clock in / out of shifts. However, it’s also an information hub, gathering a myriad of data points that identify who your diners are — Empowering you to make relevant business decisions that impact your growing customer base.

Optimizing operations with customer details

Every swipe of a credit card offers you a slew of valuable information. Billing addresses, ZIP codes, loyalty card use, average spending per visit, even food preferences – all of these items can give invaluable data about what’s working in your restaurant and what needs attention.

Deeper analysis of sales There are more benefits to using your restaurant POS system than just its tracking of sales data; like: • Monitoring busiest traffic hours • Measuring most profitable days and optimizing staffing • Assessing favorite menu items’ best nights for serving These three insights can lead to significant savings of time and resources, affording you the flexibility to map out months in advance how to best serve your best guests.

Marketing benefits of POS data

With all this data at the ready, you can expand these benefits beyond short-term changes to your operations. Now that you’re managing a growing customer database, use this contact information for targeted direct mail, email, and SMS to offer exclusive deals and discounts. More social savvy owners can expand their data capture to include social media handles, extending their reach into near-real-time communications. Not only does this afford additional marketing promotion opportunities, but more importantly, it enables dialogue between owners and their customers allowing for vital feedback and businessboosting testimonials. In the end, people don’t buy from businesses, they buy from people. And restaurants are no exception. With powerful analytics for restaurants, customers are given a better guest experience by the people who are at-their-service. n

Read the full article here.

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CALENDAR OF EVENTS

Future Events for Foodies Connecticut Garlic & Harvest Festival Bethlehem, Conn. 10/7/17 – 10/8/17

Food Network & Cooking Channel NYC Wine & Food Festival New York City, NY 10/12/17 – 10/15/17

Philadelphia Taste: Festival of Food, Wine and Spirits King of Prussia, PA 10/13/17 – 10/15/17

Grand Rapids International Wine, Beer, and Food Festival Grand Rapids, MI 11/16/17 – 11/18/17

Lancaster Food, Wine, & Spirits Festival Lancaster, PA 11/18/17 – 11/19/17

Potato Expo 2017 Orlando, FL 1/10/18 – 1/12/18

Food & Nutrition Conference and Expo Chicago, IL 10/21/17 – 10/24/17

Louisiana Seafood Festival New Orleans, LA 10/27/17 – 10/29/17

The Hotel Experience New York City, NY 11/12/17 – 11/13/17

Restaurant Finance & Development Conference Las Vegas, NV 11/13/17 – 11/15/17

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FULLY COOKED BOTTOM ROUND POT ROAST FEATURES/BENEFITS Perfect Blend of Spices & Seasoning Save on Labor & Cook Time Trimmed to Tight Specifications Slow Cooked Tender & Flavorful Reduces Food Waste Provides High Yield

Contact Your Reinhart Foodservice Sales Consultant Today! For Additional Information Please Contact Your John Morrell Sales Representative

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WINTER SNEAK PEEK

EXPLORING “TAKE OUT” ACROSS REINHART

his winter our magazine will be focused on take out as well as catering. We'll look at how to make your meals Instagram-ready, provide an overview of current delivery services and apps, and give you a 101 on how to set up your own delivery service. We're also doing a deep dive on the back of the house, including equipment trends, how to restock and much more! If you’d like to contribute or be considered for content in the Winter issue or subsequent issues, email Team Reinhart at corporatecommunications@rfsdelivers.com.

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

10 Things Food Inspectors Look For

Top Trends in Equipment

Food Safety – Always Top of Mind

When the food inspector comes knocking, there are certain things he or she will specifically look for in your restaurant. We’ll give you the rundown on what those things are and how to address them.

More restaurants are breaking down the walls between their front- and back-ofhouse areas to show off the kitchen. That’s because many modern diners want to know exactly what they’re getting when they’re eating out. Visually appealing equipment is a key trend for 2018 — let us tell you what else makes the list!

Safety is one thing that no restaurant should ever compromise on. We’ll give you the latest tips, trends and product innovations that touch food safety. From hand hygiene to active management control and more, you won’t want to miss this feature.

Green Cleaning – Yay or Nay

Get Into the Back of the Bar

What’s Trending in 2018

More and more restaurants are opting to use environmentally friendly products in the back of the house for a variety of reasons. But many of these items are costlier than their not-sogreen counterparts. We’ll run through the pros and cons of these products so you can make the decisions that’s right for your operation.

We’re chatting with a number of bar managers to find out how they run their bars. Things like, how often do you restock, how does operating a bar differ from a kitchen and what’s your biggest pet peeve will all be asked of our great sources.

For the last two years, our winter issue of Restaurant Inc has featured various foodservice professionals' takes on what they see as important food trends and issues they predict will be at the forefront in the coming year. We’re doing it again and we think you’ll be impressed by what our experts had to say!

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A D V E R T I S E R

Markon®

[pg IFC] www.markon.com

Brickfire Bakery® Muffins

Alaska Seafood

Tyson™

[pg 02] alaskaseafood.org

[pg 74] tysonfoodservice.com/promotions

Prairie Creek® Short Ribs

Rejuv® Tomato Juice

[pg 05] rfsdelivers.com

[pg 92] rfsdelivers.com

Texas Pete

Hidden Bay™ Cod and Haddock.

[pg 12] TexasPeteFoodservice.com

[pg 101] rfsdelivers.com

Unilever Food Solutions

John Morrell® Pot Roast

[pg 21] ufs.com/KnorrHollandaise

[pg 107] www.johnmorrell.com

Culinary Secrets™ Holiday Stuffing

Good Roots® Tomatoes

[pg 27] rfsdelivers.com

LaBrea Bakery® [pg 43] gourmetfoodservicegrouprfs.com

I N D E X

[pg 60 – 63] rfsdelivers.com

[IBC] rfsdelivers.com

Eagle Ridge® Steak [BC] rfsdelivers.com

National Pork Board® [pg 53] rfsdelivers.com

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

Find all the Recipes Featured in Restaurant Inc online at: RFSDELIVERS.COM/ RESTAURANT-INC/RECIPES or scan the QR code below!

FA L L 2 0 1 7 R F S D E L I V E R S . C O M 1 0 9

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O P E R A T O R

I N D E X

The Albert Chicago, IL 60611 thealbertchicago.com [pg. 9, 98, 99]

Henrietta Red Nashville, TN henriettared.com [pg. 83, 90]

Bazaar Meat Las Vegas, NV sbe.com/restaurants/locations/bazaarmeat-las-vegas [pg. 78, 81]

Lettuce Entertain You Enterprises Chicago, IL leye.com [pg. 94]

Boka Chicago, IL bokachicago.com [pg. 81]

Margeaux Brasserie Chicago, IL michaelmina.net/restaurants/chicago/margeaux-brasserie [pg. 79, 81]

Bolete Bethlehem, PA boleterestaurant.com [pg. 9, 10, 59]

Mon Ami Gabi Multiple Chicagoland Locations monamigabi.com [pg. 79]

The Catbird Seat Nashville, TN thecatbirdseatrestaurant.com [pg. 95]

Mister Leeâ&#x20AC;&#x2122;s Noodles Easton, PA misterleesnoodles.com [pg. 9, 59, 76]

Clever Rabbit Chicago, IL cleverrabbitchicago.com [pg. 91]

The Northman Chicago, IL thenorthman.com [pg. 97]

Chop Shop Chicago, IL chopshopchi.com [pg. 78, 81]

Perry's Steakhouse Oak Brook, IL perryssteakhouse.com [pg. 11]

The Dabney Washington, D.C. thedabney.com [pg. 97]

Proxi Chicago, IL proxichicago.com [pg. 83, 90, 97]

The Dorsey Las Vegas, NV venetian.com/restaurants/the-dorsey.html [pg. 95]

Ritual Restaurant Houston, TX ritualhouston.com [pg. 58, 72]

Frontier Chicago Chicago, IL thefrontierchicago.com [pg. 10, 57]

Southern Belleâ&#x20AC;&#x2122;s Pancake House Multiple Chicagoland Locations southernbellespancakes.com [pg. 15]

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Stella Barra Pizzeria Multiple Locations stellabarra.com [pg. 91]

Tail Up Goat Washington, DC tailupgoat.com [pg. 97]

Strategic Hospitality Nashville, TN strategichospitalityonline.com [pg. 94]

Urban Kitchen Group San Diego, CA urbankitchengroup.com [pg. 57, 58, 59]

Summer House Santa Monica Chicago, IL summerhousesm.com [pg. 89, 90]

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C O M M O D I T I E S

COMMODITIES TRACKING

LIVESTOCK

SOFTS

GRAINS

Keep your ear to the ground with commodity pricing, as it dictates food costs. Below are select prices to help readers keep track. Prices as of August 29, 2017.*

description

units price contract

CBOT Corn

USd/bu.

349.25

Dec 17

CBOT Wheat

USd/bu.

428.50

Dec 17

CBOT Oats

USd/bu.

248.25

Dec 17

CBOT Rough Rice

USD/cwt.

12.65

Nov 17

CBOT Soybean

USd/bu.

940.25

Nov 17

CBOT Soybean Meal

USD/T.

299.80

Dec 17

CBOT Soybean Oil

USd/lb.

34.83

Dec 17

description

units price contract

ICE Cocoa

USD/MT

1,950.00

Dec 17

ICE Coffee "C"

USd/lb.

130.05

Dec 17

ICE Sugar #11

USd/lb.

14.20

Oct 17

ICE Orange Juice

USd/lb.

131.10

Nov 17

ICE Cotton #2

USd/lb.

70.32

Dec 17

description

units price contract

CME Live Cattle

USd/lb.

107.25

Oct 17

CME Feeder Cattle

USd/lb.

145.00

Oct 17

CME Lean Hogs

USd/lb.

60.30

Oct 17

*SOURCE: Bloomberg.com

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

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from

our farmersÂ´ hands

to yours

Fresh produce is taking center stage

on menus across the country,

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

fresh. Beginning with Good Roots.

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THE MARK OF HIGH QUALITY

R E S TA U R A N T I N C | the business of food |

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ISSUE 04: 2017

Contact your local Reinhart Sales Consultant for more information about our new boxed beef program coming soon!