The Dish | Holiday Fare by Performance & Reinhart Foodservice Publications

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VoL. 11 _ Holiday Fare

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'Tis the Season to Celebrate Millennials We all know Millennials have upended the restaurant world, taking natural, ethnic and sustainable mainstream, pioneering photogenic mash-ups, fueling the rise of experiential dining… the list goes on. Serving this influential next-gen diner well is a tall order. But it’s also a tremendous opportunity. Bringing them in your doors at the holidays — and providing compelling reasons for return visits long afterwards — is the best gift the restaurant industry will receive this year. That’s why we’re especially excited to present you with our holiday DISH for bar and grill, a how-to guide to ensure the season’s best celebrations start with you. Unwrap our savory appetizers and bar snacks, deliciously decadent desserts and potent spirits, all designed to help you build a vibrant bar scene for festive foodies. We’ve packed the pages with everything that matters

most to your Millennial customers — flavors that pop off the plate, ethnic-inspired choices, ingenious uses of fresh herbs and spices, comfort food that’s indulgent and on-trend, snacks meant to share and share alike. These are recipes that celebrate holiday, community and family, wrapped in a very 2018 sensibility. Have fun with every part of this and frame it up for maximum appeal by offering diners a welcome haven, a chance to connect…and a reason to keep the party going! You’ll find even more resources online at www.rfsdelivers.com, with bonus recipes, tips and information to make your season shine. And if a collaborative conversation or a helping hand is what you need most, please reach out to us. At the holidays, and always — we are better together. Best wishes of the season from your Reinhart CULINARY team.

Look for these call-outs:

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

y d a e rto use Find out how you can start utilizing our products right away – without too much preparation or time in the kitchen.

EXPLORE & GET INSPIRED Check out rfsdelivers.com for full copies of all recipes and more menu inspiration.

Poke Mine It’s Game on for the Poke Bowl

Also known as Hawaiian sushi, poke is a classic way of preparing raw fish with soy, sesame oil and spices. Now officially dubbed “the next big thing in fast food”* this healthy, easy and customizable dish is poking its savory flavors into every place on the menu. Bowl your customers over with an appetizer that brings the fresh taste of sashimi grade tuna to your diners’ discriminating palates.

Seasame Tuna Poke W/Zucchini Noodle Salad

True Colors All Hidden Bay Tuna from the species Yellow Fin Tuna, is CO enhanced to retain its original bright red color. Celebrate your ahi moment. There are so many ways to incorporate ahi tuna into your menu: • • • • • •

Ahi Ahi Ahi Ahi Ahi Ahi

tuna sandwiches tuna stack poke bowls tuna salad tuna tacos tuna melts

HIDDEN BAY® Distinctions Ahi Tuna Poke Cubes 14796 Made with +1 highest quality tuna

Exceptionally bright, clear, red meat

Firm texture, robust flavor *Business Insider, 7.3.2017

Marinated Ahi Tuna Brochette w/Beets & Fennel ingredients 1 doz ¼C 2 Tbsp 1 tsp 2 Tbsp 2 Tbsp 1 ea ½ tsp 1 ea 1 oz 12 ea 2 ea 4 oz 1 ea

Tuna Ahi Poke Cube 5/8" Sashimi Grade Green Scallion, finely mince; white only Oil Olive, Pomace Coarse Salt Vinegar Cider Virgin Macadamia Oil Garlic cloves, minced Crushed Red Pepper Navel Orange, zest & supreme Wild Arugula Bamboo Pick, 4.5" Knotted Large Beet, roasted, peeled, cubed Lemon Vinaigrette Dressing Fennel Bulb

PREPARATION

Preheat oven to 400°F. Wrap the beets in foil and place in the oven for 45-50 minutes, until fork tender. Remove and set aside to cool. Quarter the fennel bulbs. Reserve some of the fennel top fronds for garnishing. Place on a baking sheet, drizzle with olive oil and season with salt. Roast for about 25 minutes until golden brown and cooked through.

Unique bites of quality tuna

Peel and cube the beets. Zest the orange, then using a knife peel the orange being sure to remove all the white bitter pith. Cut on both side of the membranes removing the flesh of the orange without any pith or membrane. Then cut the sections in half. Whisk together the minced scallion, cider vinegar, macadamia nut oil, minced garlic, crushed red pepper, 1 tsp orange zest and ¼ tsp Kosher salt. Toss the tuna cubes in the marinade and let sit for about 20 minutes.Cut the roasted fennel off the core and in to similar size pieces. Skewer the orange piece, beet, fennel and tuna. Finish by seasoning with a drizzle of lemon dressing and a bit of the chopped fennel top fronds.

Bacon Still Soars Belly Up to the Bar What’s better than a crisply fried chicken wing? One that’s been wrapped in an equally crispy, sweetly smoked slice of bacon. After years of heating up the menu, bacon’s not lost a bit of sizzle. The stats tell it all: • Strong presence across all segments, including quick service, midscale, casual dining and fine dining • Fourth most popular burger topping • Prevalent across all menu parts – entrees, apps, and as a standalone side • And still growing…bacon is expected to outperform 84% of all other foods, beverage and ingredients over the next four years

The Bacon Factor

There's a reason - actually several that bacon continues to delight savvy operators. First, bacon is a profitable and most desirable add-on. Second, bacon can be layered with other proteins for on-trend appeal: • Bacon-turkey-roast beef sandwich • Sausage-ham-bacon breakfast burrito • Ham-bacon-pulled pork pizza Third, its versatility is unchallenged, elevating everything from sandwiches and appetizers to desserts and cocktails, such as Bloody Marys and Old Fashioneds. No disrespect to kale, still the king of buzzed-about veggies, but for real menu penetration, it’s still all about bacon.

Kale 18%

Bacon 71%

Source: National Pork Board

PRAIRIE CREEK® BACON, APPLEWOOD & CHERRYWOOD, 1/15 LB. 14/17 SINGLE SLICE APPLEWOOD SMOKED BACON 15974 14/17 SINGLE SLICE CHERRYWOOD SMOKED BACON 15936 Naturally hardwood smoked and cured with just the right amount of sugar and salt

Rind is taken off before belly is smoked for maximum flavor

Hand-trimmed bellies for consistency and exceptional quality

BACON WRAPPED WINGS

BBQ Bacon

BEER AND BACON FLIGHT

Bacon Wrapped Chicken Wings ingredients 13 oz 6 oz 2 oz

Chicken Wing Skin On Naked Fully Cooked Bacon, Single Slice 14-17 Applewood Smoked Light Brown Sugar

PREPARATION Preheat oven to 400°F. Wrapped thawed wings with strip bacon. Place on wire rack within a full sheet pan.

Maple Spice Bacon

Dusted with brown sugar. Bake until bacon is crisp.

Candied Bbacon

Bacon’s BFFs The savory sizzle of bacon pairs well with these ingredients: • Tomato

• Sausage

• Onion

• Burger

• Chicken

• Ham

• Egg

• Mushroom

• Lettuce

• Turkey

• Salad

• Potato

• Cheddar Sharp White Cheddar & Jalapeño Bacon

Your Wing Men Pumped Up Bites While wings’ biggest day of the year arrives with the biggest football game of the season (1.23 billion consumed annually on the big game weekend), they’re consistent high flyers - the #1 appetizer by menu mentions in restaurant. In fact, nearly four in five adults love rolling up their sleeves and digging into these tasty bites of bliss…and breaking out the wet naps afterward. Shareable, portable and easy to prep, keep plenty of them on hand for holiday parties and happy hours.

Our savory chicken wings are ready for saucing!

Chef Talk Montana Wings are inspired by fall flavors, bold seasonings and an unexpected hit of citrus.

SILVERBROOK™ Chicken Wings 8/11 ct. Bone-in 29276 Marinated for juicy flavor, longer hold times

Savory, unbreaded

Cook from frozen; reduced risk of cross contamination

Tunisian Berber Harissa is traditionally made with pestle and mortar, used to blend dried or smoked chili peppers together with garlic, olive oil, coriander and cumin. The seeds are kept in the peppers and mashed just slightly to maintain a chunky texture. The result is a deep red color paste, a vibrant addition to any dish.

Tunisian Berbere Harissa Wings ingredients

y d a re se to u

Fully cooked for quick freezer-to-fryer convenience

6 4 1 4

Naked wings, thawed and grilled through Tbsp Berber Harissa Persian or Kirby Cucumber, cut into 1/4 spears 3 oz Marinade for cucumbers oz Yogurt Sauce

MARINADE FOR CUCUMBER 3 Tbsp white sugar 3 Tbsp white wine vinegar 1 pinch salt 1 pinch ground coriander PREPARATION Combine ingredients and heat, don't boil, cool to room temperature. Toss with cucumbers and let sit for an hour 4 OZ MINT YOGURT SAUCE Combine 8 oz plain yoghurt (not Greek) with 6-8 leaves chopped mint leaves and a lemon Zest of 1 lemon.

Side Notes

More than half of U.S. adults who eat chicken wings prefer ranch dressing on the side, with runner up flavors including barbecue sauce, hot sauce and blue cheese.

Ring in the Profits Onion Rings bring a value-added crunch There may be no intro needed for the ever-craveable onion ring, the second most demanded dish on the appetizer menu. But let us share why their welcome crunch can put more profit on the plate for you. According to Mintel, guests deem these a crispy pleasure worth paying extra for*, so consider how topping a slider or creating a poutine around beer-battered onion rings can boost your bottom line.

Total Plate Cost: $3.19 Menu Price: $8.99 Potential Profit: $5.80

Chef Talk Millennials love to share, so make it easy with portable handhelds. One of our favorites is a BeerJacked Reuben Slider: a mini reuben piled high with savory corned beef, melted Jack cheese and beer-braised red cabbage, brushed with roasted red pepper aioli and topped with a crisp beer-battered onion ring.

INTROSÂŽ Beer Battered Onion Rings, 24-36 ct., thick cut Made with 100% real beer

Double dipped in batter for extra crunch and flavor

61998

A perfect balance of salty, crispy crunch with the sweetness of onion

Diners will pay up to 5% more for an onion ring option. *Mintel Menu Insights, Q42016-Q4 2014

Herb Truffle Onion Ring Poutine ingredients

Deep fry, convection or bake in minutes

y d a re e s u o t

6 oz

Onion Ring, Beer Battered 5/8" Thick

3 oz

Brown Gravy Mix

1/8 oz White Truffle Oil 5 oz

Cheese Curd, White Cheddar, Natural

1/8 oz Thyme 1/8 oz Parsley 3 oz

Bacon, Single Slice 14-17 Applewood Smoked

PREPARATION In a sauce pan, make brown gravy according to recipe, then add fresh chopped herbs and then finish with truffle oil. Fry onion rings, place in small oven baked dish, top with cheese curds. Finish with herb brown gravy and place in oven for 5 -7 minutes. Garish with fresh herbs and cooked chopped bacon.

Find more onion ring creativity and unique spins on poutine online!

Primo Poutines & the Super Spud Give the classic Canadian poutine an upscale reboot for holiday partiers with unexpected ingredients like lobster meat, white truffle oil, steak dust seasoning, and our favorite new potato wedges. One of today’s hottest applications for the perennially popular potato, wedges have been on a growth spurt in the last four years, registering a crisp 8% increase in menu penetration. Lattice fries are no slouch either, dressed and loaded up with bacon, cheese and gravy, or seasonal toppings, to keep the fry fanciers contentedly munching through the day and night.

Potatoes are everywhere on the bar menu – skin on or off, baked or fried, shoestring, wedge, curly, waffle and round. Tater tots are getting the grown up treatment wrapped in bacon or finished in caramelized onion marmalade; sweet potato fries go dipping in tangy honey mustard or a maple vanilla blend of powdered sugar, half and half, maple syrup and vanilla. Fried potatoes make a perfect canvas for dishes that go well beyond a simple side, and combine a deep-fried crunch with a tantalizing array of flavors. Resistance is futile! GUMBO SKEWERS: Toss lattice cut fries in Cajun seasoning. Thread fries on wooden skewers with grilled shrimp, onion, bell pepper, fried oyster and crabmeat. Serve with gumbo dipping sauce.

BOUNTIFUL HARVEST® Seasoned Potato Wedges CA958 BOUNTIFUL HARVEST® Lattice Cut French Fries 16442 Skin-on wedges provide homemade look and taste

Lattice cut capture more space on the plate than regular fries

Perfect for appetizers, sides and more

DRESSED UP WEDGES: Toss potato wedges with paprika, salt and black pepper. Mix with pan-fried ham, smother with beer-cheese sauce and serve hot.

Lobstah Poutine

Chef Talk

Nothing says celebration like lobster, so we've gone all in with this non-traditional but elegant take on poutine - flavorful throughout with just two ounces of lobster meat and ready to cook bisque in bag.

ingredients 8 oz Seasoned Potato Wedge 4 oz Maine Lobster Bisque Soup Ready To Use Cook In Bag 2 oz Lobster Meat, Leg, Cooked 1/8 oz Chives, Chopped 1/8 oz Hidden Bay Seasoning Preparation Fry wedges in 350Â°F fryer. Remove and toss with Hidden Bay Seafood seasoning. Top with heated bisque and warmed lobster meat. Garnish with chopped chive.

Steak Wedge Poutine ingredients 1/2 oz 6 oz 1/8 oz 4 oz 1 oz

Brown Gravy Mix Seasoned Potato Wedge Northwoods Seasoning Steak Dust Cheese Curd, Breaded Bites, Cheddar Yellow Natural Green Scallions

Preparation Follow the gravy mix package directions to make the gravy. Deep fry the potato wedges and dust with Northwoods seasoning. Spoon on the gravy. Deep fry the cheese curds until golden and place on top of the gravy. Garnish with chopped scallions.

Upscale your minis Classic comfort food, the slider was once simply a small skinny burger in a soft potato bun sold at quick-serves. Today, still comforting, but re-imagined with a dizzying array of top-shelf accompaniments. Anything from pork belly to ahi tuna is fair game for these mini sandwiches, with condiments including miso aioli over ketchup or house-made kimchi subbing in for grilled onions. Weâ&#x20AC;&#x2122;ve beefed up our sliders even more with high end meats and unusual ingredients to suit holiday bar crawlers and after-work revelers looking for a unique munchie. The deeply compatible pairing of cabernet wine and steak is given a delicious new spin in the Million Dolla Steak slider. A bright blend of cabernet wine, red wine vinegar and sugar is reduced to thick, sweet syrup, ideal to drizzle atop this irresistible small snack. Our other beefy choice is inspired by Italian carpaccio, a finely sliced beef dish served with lemon, olive oil and Parmesan on a bed of greens. Traditionally made with raw beef, weâ&#x20AC;&#x2122;ve diverged a bit to cook ours just to the edge of rareness and added some chopped capers to explode with flavor. Get ready to slide these out of the kitchen in record numbers!

Sliders

Go Big and Beefy

MILLION DOLLA STEAK SLIDER

Beef Carpaccio Slider BEEF CARPACCIO SLIDER

ingredients 24 oz Striploin 1/4 C Heavy Duty Creamy Mayonnaise 2 Tbsp Lemon Juice 2 Tbsp Mustard Dijon, Extra Strong 2 Tbsp Coarse Salt 2 Tbsp Coarse Black Pepper 2 Tbsp Soybean Salad Oil 12 ea Bun Brioche Slider 2.75" 2 oz Wild Arugula 6 oz Parmesan Cheese, shaved 3 oz Caper Nonpareil, drained, chopped Preparation

Chef Talk

Cabernet Sauvignon, full-bodied and robust, is often the number one choice for steak and wine pairings. The tannins in Cabernet Sauvignon, mainly from the red skin of the grape and relatively high alcohol levels help cut through the fat of the steak â&#x20AC;&#x201C; making the wine smoother and less bitter and the steak more flavorful.

Cut the vein end of the strip loin off reserving the remainder of the strip loin for steaks. Trim100% of the fat or sinew off the outside of the strip loin. Season generously with salt and pepper. Get a cast iron skillet very hot. Add oil and sear the striploin on all sides creating a nice brown crust. Be sure to only sear the outside. Keep the inside rare/raw. Ensuring the striploin is very cold before searing will help. Once done, place the loin in the freezer. Do not freeze solid, but chill long enough for the beef to become very firm. Then, using a meat slicer, shave the carpaccio as thin as you can while still getting whole pieces. Mix the mayonnaise, lemon juice and Dijon mustard together for the dressing. Drain and coarsely shop the capers. Build the sliders by dressing the buns with dijon dressing and chopped capers. Then add the shaved carpaccio, Parmesan and arugula. Skewer with bamboo pick or skewer if desired. Serve on a platter for sharing.

Trending Now… Gourmet sliders Raising the game for sliders comes naturally when you sub in slices of premium steak for ground beef, add elegant cheeses and tuck it all into gourmet pretzel rolls or brioche buns. Served as a platter of juicy shareables, there may not be a dry napkin left in the house at closing time, but you’ll see plenty of satisfied beef-eating grins around the table. Steak frites, simply beefsteak and strips of deep fried potatoes, are mainstays of French and Belgian cuisine, and typically served with a creamy sauce like béarnaise. We’ve made ours more casual and super charged with flavor, using a bold horseradish mayonnaise, crumbled Gorgonzola cheese and crispy shoestring fries atop a tenderly marinated chuck steak. May we suggest a Cabernet Sauvignon or Merlot, or perhaps a pale ale? And for the change up: sliders with a double hit of umami – crimini mushrooms and rich, flavorful ribeye – and Boursin, an exceptionally soft, light cheese seasoned with judicious amounts of garlic and herbs. The only problem with these crazy delicious sliders…no one really wants to share.

Put a

Steak in It

STEAK FRITE SLIDERS

Find these recipes online at rfsdelivers.com/thedish

Boursin & Mushroom Cheese Steak

Chef Talk

Ingredients

Looking for more slider inspiration? Check online for our Korean slider recipe, a marvel of authentic seasonings and ingredients, with succulent short ribs at the center.

1 oz

Butter, Salted

2 oz

Crimini Mushroom, washed and sliced

1/8 oz Salt, Coarse 1/8 oz Black pepper 1 ea

Ribeye ,8 oz Steak Boneless Lip-Off Tail 3/4", trimmed & cut in 1/2

1/8 oz Garlic & Herb Seasoning 1/8 oz Pan Spray 1/4 oz Green Scallin 1Â˝ oz Boursin Herb Garlic Cheese 2 ea

Brioche Bun Slider, 3"

Preparation Heat the grill or flat top to medium high. Dust the steak with the garlic and herb seasoning and salt and pepper and grill to medium rare. For the toppers: While the steak cooks saute the mushrooms in the butter seasoning with salt and pepper. KOREAN SLIDER

BOURSIN & MUSHROOM CHEESE STEAK

Spray the green onions with pan spray and grill until charred on all sides the rough chop. To assemble, place the steak on top of the bottom brioche bun, add on a dollop of the boursin cheese then add on the sauteed mushrooms and the charred green onion.

We’re way beyond the ketchup here. Your potatoes deserve so much more, and we have the creative juices - along with sauce and dips - flowing. Try serving our tasty trio, pictured on these two pages, with Bountiful Harvest’s sturdy, stand-up-to-anything wedge potatoes. And if you want to take a deeper dive into the swirl of sauces that pair perfectly with the crunchy goodness of fried potatoes, we have a few suggestions:

At the

Dipping Point Saucy New Companions for Fries

• SPICY BEER MUSTARD: the darker the beer, the more intense the mustard. • ROASTED GARLIC CHIPOTLE MAYONNAISE: a smooth bend of deep, rich and smoky flavors • GREEN GODDESS: go classic with fresh herbs and a creamy base, an ideal counterpart to salty fries • GARLIC–CHIVE GREEK YOGURT DIP: healthful and creamy, with a sprinkling of cayenne to add spice • SAUCE GRIBICHE: blend this chunky blend of pickle, egg, and caper into a smooth mayo with a quick whirl in the food processor • SOY CHILI SAUCE: Asian-influenced blend of soy, ginger, chile and garlic in mayo • QUESO FUNDIDO AL TEQUILA: a rich, warm, cheesy, salty dip that satisfies all cravings

Chef Talk Our lattice fries are made with simple ingredients preferred by today's diners: potato, oil and on-trend sea salt.

• ROASTED RED PEPPER TARTAR SAUCE: creamy and lemony, made with roasted bell peppers and cornichons

Coffee & Orange Spicy BBQ Sauce

• MISO-MUSTARD BUTTER SAUCE: an inspired steakhouse accompaniment with an intense umami flavor

Peruvian Chili Creme Fraiche

• KOREAN DIPPING SAUCE: another umami-rich sauce, typically used for leaf-wrapped rice and meats • TANGY RANCH DIP: add cooked tomato paste and harissa to a yogurtbased ranch dip Sources: Saveur, Food and Wine

Harissa Sauce

Guasacaca Sauce

Romesco Sauce ingredients 1 ½ ¼C ½C 1 Tbsp TT

roasted red pepper, rough chop garlic clove, rough chop almonds Seville Tomatoes with liquid Smoked Paprika Salt pepper Olive Oil

Preparation Add all ingredients in a robot coupe or blender. Add olive oil to bind sauce. Blend until desired texture.

Romesco Sauce 19

New Gen Relish There’s a reason that bacon sales are unstoppable – chef operators continue to find uses for it in just about everything, including jam. The latest iteration is a relish made by slow cooking bacon, along with onions, vinegar, brown sugar and spices, and then mixing in a food processor. Bacon jam has already grown 47% on the menu in the last two years, according to Technomic, spreading its sweet savoriness on burgers, sandwiches, pizzas and steaks. And it’s just getting started. Food Network notes that savory jams, featuring ingredients like peppers, onions, garlic and herbs, recently edged out even the mighty Sriracha as the fastest-growing condiment for sandwiches and burgers.

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Jammin’

with Bacon

Bacon Jam

Bacon jam was born in 2012 at an East London restaurant, the brainchild of head chef Chris O’Connor who thought to add premium smoked bacon to the onion jam he used to top his burgers. An immediate hit with customers who clamored for take-home jars, their concept became a worldwide phenom. Try our recipe, including a few tablespoons of coffee to add richer, deeper notes to this addictive spread.

Horseradish- marmalade Horseradish Marmalade

ingredients 4 oz

Horseradish, Prepared

32 oz

Orange Marmalade

Preparation Mix together in a blender until smooth.

We deliver the crunch, the most important attribute in potato chip satisfaction, according to a recent Bakery & Snacks research study.

Caramelized Apple-Onion Jam ingredients 12 oz

Red Jumbo Onion

3 ea

Red Delicious Apple

24 oz

Medema Balsamic vinegar

24 oz

Light Brown Sugar

1 oz

Whole Bay Leave

1/8 oz Ground Cloves 1/3 oz Garlic, chopped

Caramelized AppleOnion Jam

Preparation Chop the onions as fine as you like and cook them in a little oil until they're soft. Add them, along with everything else, to your big, nonreactive, heavybottomed cooking pot. Bring the mixture to a boil and then down to a simmer. Continue to simmer until the onions are translucent and the liquid has nearly evaporated. This may take as long as two hours.

Versatile, flavorful and impactful, spices are the ubiquitous and unsung heroes of the kitchen. Consumption is way up, rising 126% over the last four decades, as diners increasingly appreciate the vast difference a few shakes of the spice bottle can make in their enjoyment of a dish. For operators, the ROI is equally impressive, at less than a penny a serving*. Consider: 1 OZ. OREGANO: accents 432 slices of pizza 1 OZ. BASIL: good for 200 servings of chicken cacciatore 1 OZ. CHILI POWDER: heats up 22 bowls of chili Our CULINARY SECRETS® Spices and Seasonings are sourced from 25 countries around the globe and milled for maximum flavor. Shake some real flavor, not particles, on your recipes with this top-shelf collection: CAJUN SEASONING: For rice, gumbos, creoles and stews, blackened fish, meat and poultry dishes. Use to create “Cajun” burgers, grilled chicken sandwiches, catfish and prime rib. 28622 SEASONED SALT: For hamburgers, steaks, vegetables, fries, salads, roasts, chicken and pork chops. Add to soups, stews, bloody marys, dressings, sauces, dips and appetizers. J2870

Secrets of the Spice Rack,

Revealed

LEMON PEPPER: For fish, poultry, burgers or steak before cooking; in chicken or seafood salads; on rice, pasta or potatoes. 28588 GARLIC BREAD SPRINKLE: Sprinkle on top of French bread and broil until golden brown; for breadsticks, salads, vegetables and red sauces. 22894 NORTHWOODS STEAK SEASONING: Use on pork chops, chicken breasts, steaks, shrimp, seafood or lamb. Makes a flavorful topping for potatoes, potato salad or eggs. 28758 CHILI POWDERS: chilies, garlic, oregano and cumin blends that include: • DARK CHILI POWDER: A roasted, toasted flavor, with cumin, garlic and oregano notes. • LIGHT CHILI POWDER: Well-balanced but complex flavor; no salt. • GROUND CHIPOTLE PEPPERS: These dried red jalapeno peppers are hot, sweet and smoky. Use for barbecue sauces, grilled chicken, pasta salads and stews. • CAYENNE PEPPER: Our hottest chili pepper, with 28,000 to 40,000 Scoville Heat Units. For salsa, soups, meats, chicken or pasta. • CRUSHED RED PEPPER: 15,000 to 30,000 Scoville Heat Units. ¼-inch cut pieces for stir fries, marinades, rib rubs or pizza. • ANCHO CHILE SEASONING: Southwestern flavor; for tortilla soup, chile con carne, rice, salad dressings, steaks, chops, chicken, seafood and marinades. *Source: Culinary Secrets

Poutines, Pizza & More While purists may contend that poutine can’t sport the title unless it’s made French fries, brown gravy and cheese curds, we took a more out-of-the-box approach. Our poutine, subbing in fresh queso blanco and cojita cheeses in place of curds, provides a unique taste experience, complete with always in-demand Mexican-inspired flavors.

Potatoes

at the Base

Our newest potato wedges are likewise going places that ordinary taters can’t. Robust enough to be loaded up with every ingredient you can imagine, we’ve used them to assemble an instantly appealing potato pizza and a Tex-Mex mini casserole exploding with flavor. Get these fried and ready for action on your app menu…nothing is more of a sure-fire hit than our potatocentric delights! Poutine was invented in Quebec where popular variations include Italian Poutine, with Bolognese or marinara sauce in place of gravy, and classic poutine topped with extras like pulled pork, hot dogs, bacon or Montreal smoked meat.

OUR POTATOES ARE TOP QUALITY FROM THE GROUND UP, SOURCED FROM THE NORTHWEST FOR OPTIMAL GROWING, FLAVOR AND CONSISTENCY.

Pizza Wedges

Chef Talk Feeling adventurous? Try a poutine donut, a delightfully unexpected mashup to feed evening munchers with a breakfast at night treat: top a honey-dip donut with potato wedges, gravy and cheese curds.

ingredients 8 oz 4 oz 1/2 oz 3 oz

Seasoned Potato Wedge Pizza Sauce, Fully Prepared Parmesan Cheese, Grated Mozzarella Cheese, Shredded

PREPARATION Cook wedges in 350Â°F fryer. Remove and toss in parm cheese. Place in pizza pan top with sauce and cheese. Bake until cheese is melted.

Old Mexico Poutine ingredients 3 oz 3 fl oz 1 oz 3 oz 8 oz 1/8 oz 1 oz

Queso, American White Cheese Melt Loaf water Green Scallion Chorizo Sausage Savory Lattice Fries Ancho Chili Seasoning Cotija cheese

PREPARATION Combine the queso and the water in a saucepan over medium high heat, stirring until melted. Rough chop the green onions. In a saute pan, cook the chorizo until heated through. Deep fry the lattice chips then dust with the ancho chili powder. To serve, place the deep fried lattice fries into a bowl and pour on the queso. Top with the chorizo. Garnish with the cojita cheese and chopped green onion.

Is there actually a challenger to buffalo wings’ decades-long reign as the undisputed champion of wing world? Stick with us, because Asian-inspired preparations and sauces – sweet, salty, fatty, sour, spicy, sticky and savory – are in full flight. We’ve tested and perfected a tantalizing selection to help you connect with the everadventurous global palate of your Millennial customers … so go ahead, spread your wings! The ingredients that make up sweetand-sticky sauces keep evolving, making this a perfect canvas for your creative experimentation. We’ve used a diverse assortment in the recipes you see pictured on these pages, from citrus, green tea and gochujang to sweet chili sauce, marmalade and honey. A few more to try:*

ORANGE-GLAZED: a simple blend of fresh orange juice, garlic, soy sauce and brown sugar. PINEAPPLE-TERIYAKI: Hawaiianinspired sauce with butter, garlic, ginger, soy sauce, pineapple juice, sugar and vinegar. APRICOT-GLAZED: season apricot preserves with salty ingredients, like Worcestershire, soy sauce and mustard.

Stick the Landing with These

Wings

CHERRY-GLAZED: sour cherry preserves, lime juice and habanero. MALAYSIAN-INSPIRED: soy sauce, sake, oyster sauce, mirin, star anise and dried chiles. MISO-GLAZED: miso, lime juice, ginger and fish sauce. THAI-INSPIRED: marinate the wings fish sauce, sugar and garlic before frying, then reduce the marinade to a syrup and toss with the cooked wings.

Chef Talk

Gochujang, the new go-to ingredient, is actually centuries old. The blend of Korean red chilies, glutinous rice, fermented soybeans and salt, and sometimes honey or sugar, is traditionally aged for months in earthenware pots to achieve the complex flavors and umami prized by chefs worldwide. *Food and Wine

Sweet & Sticky Citrus Wings ingredients 10 ea Naked Chicken Wing 1/8 oz Whole Garlic, Peeled 1/2 oz Olive Oil Blend 1 oz Orange Marmalade Bitter 1 oz Orange Juice 1/8 oz Ground Ginger 1 oz Lemon Juice 1 oz Light Amber Honey 1/8 ea Lemon, zest only 1/8 oz Green Scallion, minced (optional)

Preparation

Heat the chicken wings in a deep fryer or 350°F oven until an internal temp of 165° is achieved. In a saute pan add in the oil and heat to medium then add in the garlic and cooked for about I minute. To the oil and garlic, add in the orange marmalade, orange juice, lemon juice and honey and bring to a simmer. Simmer until the sauce is slightly reduced and sticky. Add in the heated chicken wings and stir well to coat all of the wings. Combine lemon zest and minced green onion then sprinkle on top of the chicken wings for garnish.

Thai Style Chicken Wings ingredients 10 ea Naked Chicken Wing, Fully Cooked 1 oz Peanut Oil 1/2 oz Whole Garlic, smashed 2 oz Sweet Chili Sauce 1/2 oz Soy Sauce 1/4 oz Lime Juice 1/4 oz Green Scallion 1 oz Redskin Spanish Peanut, crushed 1/8 oz Jalapeño Pepper, minced 1/8 oz Jalapeño Pepper, sliced thin

Preparation

Heat chicken wings in a deep fryer or oven until they register 165°F internal temp. While the chicken cooks add the oil to a hot saute pan and add in the garlic and cook for about I minute. Add the sweet chili sauce, soy sauce, lime juice and fresh diced jalapeño and bring to a simmer. Add the cooked chicken wings to the sauce and stir to coat all of the wings. Pour the wings into a bowl and garnish with minced green onion, crushed peanuts and sliced jalapeño peppers.

Green Tea Sticky Wings Preparation

ingredients 4 lb Naked Chicken Wing, Fully Cooked 16 oz Sauce Soy 8 oz Light Amber Honey 4 oz Rice Vinegar 2 oz Sesame Oil 4 oz Chili Sauce, Sambal Oelek 4 ea China Green Bag 1/4 oz Ginger Ground 1/8 oz White Sesame Seed 1/8 oz Green Scallion, chopped

Arrange chicken wings tightly in shallow pan. In separate sauce pan, combine soy sauce, honey, vinegar, sesame oil, sambal, tea bags and ginger. Bring to a slow boil and simmer 10 min covered. Pour sauce over chicken wings and bring to a boil, reduce heat and simmer 15 min, tossing wings to coat evenly. Remove wings to an oiled baking sheet and put in 400°F oven for 15 min. Meanwhile, reduce remaining sauce to a lacquer (syrup consistency) and baste wings as they cook. Garnish with sesame seeds and scallions (optional).

Korean Baked Wings Preparation

ingredients 16 oz

Naked Chicken Wing Fully Cooked

1 Tbsp Red Chili Paste Gochujang 1 Tbsp

Soy Sauce

1½ tsp

Crushed Red Pepper

1½ tsp 2 Tbsp

Wine Rice Vinegar Honey Dijon Mustard

2 tsp

Ginger, minced

1 tsp

Whole Garlic, minced

1/2 tsp White Sesame Seed toasted

Preheat oven to 400°F. Mix soy sauce, gojuchang paste, crushed red pepper, rice wine vinegar, honey, ginger and garlic together. Toss wings in sauce to coat. Place on lined baking sheet and place in the oven for 10 minutes. Turn and brush with sauce again. Return to oven for another 10 minutes. Garnish by sprinkling with toasted sesame seeds to serve.

Smart Cookies Not even desserts have escaped the scrutiny of diners looking for a way to indulge and still feel good about it. But you can appeal to those dueling desires with cookie-based treats that offer some very sweet choices: • Natural, cleaner ingredients

Sweeter

Things

• Savory, bite-sized choices • ‘Better for you’ options • Indulgent flavors, such as dark chocolate, caramel and sea salt • Favorite flavors: chocolate chip, oatmeal, raisin, peanut butter, white chocolate macadamia nut, sugar • Fastest growing flavors: brownie, ginger

BRICKFIRE BAKERY® COOKIE DOUGH • Made from wholesome ingredients with no preservatives or additives • Homemade flavor and appearance • 4-time Gold Medal winner at the American Tasting Institute for gourmet cookies Cookie Dough, 1.5 oz. 17646

Cookie Dough Cheesecake find the recipe online at RFSDELIVERS.COM/TheDish

Younger consumers are increasingly likely to eat at restaurants that offer especially appealing desserts* ... make it yours!

Chocolate Chip Cookie Pizza ingredients

#SECONDTONUN Make the most of the unique legacy of Chiles en Nogada on social media by sharing the story on your restaurant's social channels with a fun hashtag on Twitter, a promo offer on Facebook and colorful pix that pop off the page on Instagram.

9 oz

Chocolate Chunk Cookie Dough Pre-Portioned Bake & Serve Average 170/1.5 Ounce Frozen

16 oz Mini Marshmallows 8 oz

Peanut Butter Cup Topping, Chopped

PREPARATION In a buttered 12" pizza pan or cast iron pan, arrange thawed cookie dough pucks. Bake at 350 for about 10 minutes. Top with marshmallows and continue for about 4-5 minutes. Top with chopped Reese's pieces.

Childhood Redux Did you know that 46% of diners favor desserts they enjoyed as children? Feed the nostalgia by offering twists like whiskey ice cream floats, spicy fudgesicles and upscale s'mores. Change it up with innovative formats such as edible cookie and brownie bowls, as well as cookies and pies served on a stick. Our giant dessert 'pizza' brings it home with the sweet memories of marshmallows, peanut butter cups and a chocolate chip cookie. *Source: Dessert Consumer Trend Report, Technomic, 2017

Embrace Bacon's Sweet Side

Ice cream and bacon go together like…nothing else! Bacon’s chameleon-like ability to be smoky, salty or sweet, or all three simultaneously, is why it continues to dominate in an age of complex flavors and unexpected combos. Candied bacon is a perfect case in point. Coated with brown sugar and cooked to a succulent, thick and chewy finish, the result is sheer bliss in ice cream, as well as cookies and cakes, or as a ridiculously addictive bar snack on its own. Equally alluring is the chocolate pretzel covered bacon, a snap to prepare and serve that’s a novel addition to your dessert menu.

Fair Meadow™ Ice Cream • Top of the line quality ice cream made from the finest dairies in the Midwest • 365-day shelf life helps minimize product waste • Manufactured at an SQF level 3 facility, the highest Safe Quality Food designation 3-gal. tub Premium Vanilla 14464/15484

Sweet is the

New Savory

y d a re se to u

Simply scoop and serve, right out of the tub.

Candied Bacon Ice Cream Sandwich ingredients 4 oz

Peanut Butter Cookie Dough Pre-Portioned Bake & Serve Average 128/2 oz Frozen

2 oz Bacon Single Slice 14-17 Applewood Smoked, Cook & Dice 3 oz

Premium Vanilla Ice Cream

1 oz

Sea Salt Caramel Sauce

1oz

Light Sugar Brown

Sea Salt

PREPARATION Candy the bacon: Lightly sprinkle bacon with brown sugar. Bake until crispy. Mix into a scoop of vanilla. Bake peanut butter cookies and let cool. Sandwich ice cream in between the cookies and press. Put in freezer to firm up ice cream. Platting: Drizzle with salted caramel sauce and sea salt.

Chocolate Pretzel covered Bacon 6 Crispy Strips of Bacon Place on half sheet tray lined with parchment paper. Gently drizzle chocolate 50% milk, 50% dark. Sprinkle with crushed salted Pretzels Let chocolate set for a least 1 hour before cooling. Wrap tight to store.

Get Spiked These are definitely not your father’s milkshakes, nor do they belong with Gen Z – not yet anyway! Right now, the boozy milkshake has been claimed firmly by the millennial diner, the inspiration for just about all of the best mashups of the past decade. Starting at restaurants focused on burgers and brews, boozy milkshakes and ice cream floats satisfied the appetites of customers looking for a dessert and cocktail in one, ideal for a late-afternoon or after-dinner snack. It wasn’t long before the Instagram-ready drinks, towering, colorful and garnished with every type of candy, cake or cookie, went viral. For operators, the possibilities are virtually endless. You can marry ice cream to almost any type of alcohol, from chocolate liqueurs to flavored vodkas to hard apple ciders. Even beer can work, if it’s a deep chocolate porter, Guinness or milk stout. Go deep into sweet nostalgia by evoking favorite childhood treats with a potent adult twist. Make it easy and crush Oreos into vanilla ice cream and kick it up with Bailey’s Irish Cream. For Girl Scout cookie fans, grind up Thin Mints, chocolate ice cream, peppermint schnapps and crème de menthe. And don't forget to put a cherry on top of a picture-perfect red wine ice cream float, made with sparkling wine, vanilla ice cream and maraschino cherries.

Milkshakes Grow Up

Chef Talk Fruit-flavored vodkas can find their way into many a fun milk shake. In addition to our strawberry spin, try apple, mango, melon, peach, or the top-trending pear and pomegranate.

Orange Creamsicle ingredients 3 oz

Orange flavored vodka

1 scoop Orange sherbet 1 scoop Vanilla ice cream ¼C

milk

Preparation Garnish with orange zest and whipped cream (optional).

Irish Nut THE CLASSIC FLAVORS OF ORANGE AND VANILLA BLEND FOR A CREAMY TREAT WITH SOME HEAT FROM A HEALTHY HELPING OF VODKA.

ingredients 1.5 oz Baileys 1.5 oz Frangelico 1 scoop Vanilla Ice cream ¼ cup

Milk

Preparation Garnish with a dusting of cocoa powder, cocolate sryup or crushed nuts.

Banana Berry Freeze ingredients 3 oz

strawberry flavored vodka

of a fresh banana

fresh cleaned strawberries

1 scoop vanilla ice cream ¼c

milk

Preparation Garnish with mint and a slice of fresh strawberry. Whipped cream (optional)

Natural as they come, fresh culinary herbs can super charge your recipes, infusing them with complex flavors, aromas, colors and textures. Reinhartâ&#x20AC;&#x2122;s Exclusive Brand, Markon First Crop, offers a diverse selection, grown year round, that includes:

Keeping it

Fresh

FRESH BASIL: Ideal in marinades, compound butters, egg dishes and pesto. Pair with Mozzarella cheese, oil, shrimp, tomatoes and vinegar. TRY THIS: Chopped basil and pineapple chunks in shrimp salad, served on toasted lavash.

Thai Basil

Oregano

FRESH CHIVES: Ideal in sauces, fish and fish soups, salads, egg and cheese dishes. Pair with bacon, beef, caviar, cucumbers and potatoes.

Thyme

TRY THIS: Garnish delicate appetizers such as caviar blini or Chinese dumplings with snipped chives. FRESH BABY DILL: Ideal in sauces and marinades, fish and shellfish, salads, and for pickling. Pair with couscous, cucumbers, eggs, salmon and sour cream.

Taragon

TRY THIS: Stir chopped dill into crĂ¨me fraiche and serve with smoked salmon. FRESH OREGANO. Ideal in sauces, soups, marinades, tomato sauces, Italian and Mexican dishes. Pair with chicken, chile peppers, corn and garlic. TRY THIS: Slow roast cherry tomatoes, garlic and oregano and serve with steak or salad.

Dill Parsley Lemongrass

FRESH ROSEMARY: Ideal for flavoring beef, chicken, pork, vegetables, soups and marinades. Pair with figs, ham, honey, pears and potatoes. TRY THIS: Drizzle rosemary simple syrup over poached pears and serve with honey ice cream.

Mint

Chives

FRESH SAGE: Ideal for flavoring beef, chicken, pork, seafood, in stuffing, soups and salads. Pair with veal, cured meats, sausages, and pork dishes.

Rosemary

TRY THIS: Accent pumpkin cake with sage-lemon ice cream; add minced sage and hazelnut to sautĂŠed Brussels sprouts.

Cilantro

Make Good Choices

Basil Clove Oregano Bay Leaf Rosemary

Zinfandel

Syrah

Sangiovese

Pinot Noir

Merlot

Chianti

Cabernet

Agiorgitko

Red Wine & Herb Pairing Chart

Rose

Elevate your dishes by pairing the herbs used with a partner wine that will generously bring out its best.

FRESH TARRAGON: Ideal for flavoring fish, salads and dressings. Pair with carrots, cream, eggs, fish and mayonnaise. TRY THIS: Snip leaves into mayonnaisebased salads and serve on bread, in lettuce wraps or on water crackers. FRESH THYME: Ideal for flavoring beef, chicken, pork, seafood, soups, stocks and salads. Pair with apples, cheese, onions, pork and potatoes. TRY THIS: Roast Golden Delicious apples, potatoes and sliced onions with thyme and olive oil.

Sage Tarragon Thyme

After alcohol, bar snacks and appetizers represent one of the most profitable categories on the menu, appealing to nearly 60% of your customers. Millennials in large groups are particularly likely to add appetizers, as well as shareables and small plates to their bar order. We’ve made it easy for you to sell and upsell with recipes and alcohol combos that are nearly impossible to resist, so get ready to rock both bar and kitchen this holiday season.

Our favorite pairings: Tuna Poke Wontons with Mango Coulis Spicy Tunaroll Nachos Go fruity and spicy with a Belgian-style Saison or a German-style Hefeweizen. SOME OF THE BIG TRENDS IN SMALL PLATES INCLUDE: • Fresh or housemade sausage • Housemade charcuterie • Vegetarian appetizers • Ethnic/street food-inspired appetizers • Seafood charcuterie • Loaded fries, seasoned tots

This Round’s On Us

Spicy Tuna Roll Nachos ingredients 4 oz

White Corn Tortilla Chip Triangle 4-Cut, Fried

1 oz Sushi Rice, Short Grain, Cooked 4 oz

Ahi Tuna Poke Cube

1/4 ea Cucumber, Peeled, Seeded, Diced 1/2 ea Avocado, Diced 1 ea

Seaweed Nori Roasted, Chopped into small flakes

SUB-RECIPE: SPICY SUSHI SAUCE 1 Each

Seaweed Nori Roasted, Chopped into small flakes

2 oz

Japanese Mayonnaise

3/4 oz Sriracha Chili Hot Sauce 3/4 oz Lemon Juice 1/3 oz Sesame Oil Preparation Lightly sear tuna on flat top.

Our Hidden BayÂŽ Ahi Tuna Poke Cubes come pre-cut and ready for searing, grilling, baking, sauteeing or combining with fresh ingredients like edamame or avocado.

y d a reo use t

Arrange chips on plate. Top with tuna, rice, cucumber, and avocado. For the Sauce: Whisk together all ingredients until well incorporated. Drizzle with Spicy Sushi Sauce and garnish with nori flakes.

A Toast to Bacon

Keep the party going right up to closing time by offering your guests an assortment of eminently shareable appetizers and the season’s best potent potables. Because there’s no such thing as too much bacon, we’ve created recipes so delicious they’ll sizzle right off the plate. You’ll also find a brilliant spin on the avocado toast’s oversized popularity, with tart cherries and earthy beets blended into whipped ricotta… just keep the brioche and beer coming!

Last

Call

MORE OF OUR FAVORITE PAIRINGS:

More than 70% of consumers look for options that complement food when choosing a craft beer at a restaurant or bar.* Master the art of pairing with these quick suggestions from Craftbeer.com:

FATS

HOPPY & BITTER: American Black Ale DARK & ROASTY: English-Style Brown Porter Beer cuts through, balances strong flavors and allows for a complex finish.

PORK

HOPPY & BITTER: Imperial India Pale Ale FRUITY & SWEET: Belgian-Style Dubbel The intensity of the pork fat stands up to the strong beer characteristics.

ROOT VEGETABLES

SOUR, TART & FUNKY: American Brett BELGIAN-STYLE FLANDERS Brings out umami and adds earthy notes that rest on the center of the palate.

CREAMY DESSERTS

BRITISH STYLE BARLEY WINE BELGIAN STYLE FRUIT LAMBIC Balances richness on the palate.

*Nielsen Craft Beer Insights

BACON WRAPPED MEATBALLS/ RASPBERRY BBQ

Beet & cherry toast ingredients 4 oz Brioche Bread Loaf

FOR A SWEETER TASTE, DRIZZLE WITH HONEY BEFORE SERVING.

SUB-RECIPE: BEET & CHERRY MIX 8 oz Ricotta Cheese 1/2 ea Lemon 1/4 oz Extra Virgin Oil Olive 3/4 oz Basil 1 /8 oz Coarse Salt 4 oz Red Cherry, Tart, Pitted 4 oz Beet, Diced Preparation In a bowl, mix together ricotta, lemon zest, and extra-virgin olive oil until smooth and well integrated. Season to taste with salt and black pepper. Place basil and salt on cutting board and chop. Mix beets and cherries together with lemon juice, basil salt and let sit. Place olive oil on Brioche bread and toast. Spread ricotta on bread and top with beet and cherry mix.

Bacon Wrapped Stuffed Dates ingredients 8 oz

Dates Dried Pitted California

4 oz

Goat Cheese, Plain Log

8 oz

Bacon Single Slice 14-17 Applewood Smoked, cut in half

Preparation Stuff goat cheese into pocket where pit was. Wrap with 1/2 of bacon strip and secure with toothpick. Bake in 350Â°F oven for about 8 minutes, turning after 4 minutes. Serve on platter.

GET YOUR PARTY STARTED WITH THESE MUST-HAVE TOOLS

Basket Fryer T7682 Basket Fryer w/Front Hook Coated Handle R9360

The best parties begin – and end - with the right tools. We’ve got you covered with top flight equipment to help you prep, cook, serve and clean up with ease. Get your spice on. It’s easy with a dredger to season potato wedges and onion rings; or fill with powdered sugar and shake on cakes, pies, funnel cakes and donuts. PORTION CONTROL: The sharing’s more fun with bamboo skewers and picks for your small plates and mini bites. COOL HANDS: Slip on some silicon oven mitts for protection with web guard between thumb and forefinger for comfort. Or reach for a washable silver or beige mitt with a steam barrier.

Aluminum Dredger w/o Handle T8256

SLEEK SHEETS: Stock up on rust-resistant, all-purpose aluminum sheet pans for baking. Skillets with a cast iron legacy. This cookware never stops performing for you – use to fry, wok, create crispy crust deep dish pizza, and bring them to the table for a memorable presentation. Get your frying arm ready. When the orders are flying in, deep fry potato wedges, onion rings and more in easy-touse fryer baskets. Front hooks help you lift and drain, and vinyl-coated handles ensure a cooler, safer grip. THE BIG FINISH: Make quick work of removing heavy grease deposits from your deep fat fryer with a powerful cleaner - get ready for next-day use in just 25 minutes.

ProPak® 6" Bamboo Skewer W4238

ProPak® Bamboo Pick 4" Knotted W4222

10 oz. Rectangle Cast Iron Server Preseasoned R1864

ProWare™ Pan Sheet Aluminum Half 13X18 94482 ProWare™ Pan Sheet Aluminum 18X26 94486

ProPower™ Cleaner Fryer Deep Fat 84446

14 oz. Round Cast Iron Server Preseasoned M7978

ProWare™ 16" Silver 350°F Oven Mitt 18178

12 oz. Round Cast Iron Server Preseasoned B1902

ProWare™ Silicone Oven Mitt, 550°F 18238

ProWare™ Oven Mitt Cotton 450°F 15" Beige Non Stick 18128

Skillet Cast Iron 5" R0334

Raise the Bar with Reinhart's Bar Guide! CRAFT

SUCCESSFUL BAR OPE RATION >> BE

ER TRENDS <<

brewers are using all their arts to put exciting flavors into their beer, and custo mers love to sample. Limited editio ns add to the appeal .

RIGHT BEER/RIGHT GLAS S

Lager = Sport Mug #9851 6 or Jar #94704

1,2,3 ...

Beers with lower alcohol content per volume make it easier for patrons to try differ ent options in one “session.” Adve rtise a Flight Night !

Check out these bee r and

food >> match

-ups << to bring out the flavors in bot h.

Oysters + Stout Spaghetti + Amber Ale Grilled Pork + Lager

IPA

SUCCESSFUL BAR OPE RATION >> BE

ve Business

Success <<

= Goblet #B0956 Euro Style = Pilsner #3952 8

: Created with wild yeast, sour beers are still a niche but growing fast –“fruity, funky and vinegary” rather than hoppy.

Euro

Style: Subtle, slightly sweet Kolsch and hopp y, lightly bitter Pilsners are on trend .

We’ve got it!

>> Ideas to Dri

RIGHT BEER/RIGHT GLAS S

Strong IPAs or Sours

Get a Handle on Sours

Seafood Dishes + Pilsn er

ER TRENDS <<

mega-craft choices like Founders All Day and Samuel Adams Rebe l are leading the pack in the India Pale Ale category. One of the newest types is “NE,” which originated in New England — hazy, hoppy and juicy-tasting.

Sours attract people who don’t think of themselves as beer drinkers.

• Coasters & napkins • Bar towels • Foam & paper plates • Bottle openers 7

HAPPY HOUR STARTS HERE Keep your celebrations going long after the holidays with Reinhart’s new Bar Guide, chock-full of tips to up your game at every turn. We guarantee you’ll not only raise the bar but vault effortlessly over it. Our complimentary guide will help you delight your loyal patrons, win over new ones, and bring them all back for another round. Check it out online at: rfsdelivers.com/restaurant-inc/barguide.