The Dish | Vol. 14 | Italian Focus

Inspiration for your menu Ideas for success

VoL. 14 Italian Focus

OLD WORLD SOUL Lamb Bolognese, Fontina Polenta CUTTING EDGE FLAVORS Wild Boar Osso Bucco, Short Rib Gnocchi IMPECCABLY SOURCED Exclusive brands from our top vendors

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hat can possibly be new about a cuisine that needs no introduction, fully embraced by the world for several centuries? Ah, but that’s the very secret of its success, endlessly inspiring countless ways to reimagine recipes that have endured with authentic ingredients, classic techniques and enormous amounts of pure culinary passion.

There’s no shortage of examples, and we particularly like the story of award-winning Chef Elise Wiggins, who fills the menu, and the tables, at Cattivella, her 200-seat Italian restaurant in Denver, with intriguing dishes. On any given day, she’s serving fried polenta hot off the streets of Rome and pig feet appetizers from Piedmont. In Austin, Chef Jack Gilmore’s new flavor-packed pasta dish is winning over locals with a combo of red pepper linguine, spinach linguine, fresh jalapeños and a 13-spice cream sauce. At Boston’s Scampo restaurant, Chef Lydia Shire is known for breaking boundaries with tandoori-baked house-made breads and cotechino sausage ravioli with truffle foam and purple kale.

And don’t even get us started on pizza, which has set off a multitude of mash-ups, such as Fong’s Pizza in Iowa, with its incredible crab Rangoon, Kung Pao chicken and bahn mi pork spins, and the visionary Korean fried chicken at Chicago’s Roots Pizza.

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Our remarkable Reinhart chefs have unleashed their own brand of creativity and well-honed experience, with astounding results. Take a look at their latest masterpieces on the following pages, designed to fire up your kitchen. Consider these a starting point for your own inspirations, a way to bring customers back again and again for another plateful of sheer delight. Lay the base with high-quality but affordable ingredients at the heart of this incomparable cuisine: bountiful herbs and vegetables, buttery-rich cheeses, fresh meats and seafood, pasta made al dente, piquant sauces and the lush flavor of extra virgin olive oil. You’ll find them all here in Reinhart’s carefully sourced and exclusively branded Villa Frizzoni products.

There’s still more to drink in, with our ‘trade school’ tips on menuing, marketing and motivating staff to best serve up these dazzling new dishes. Like the overflowing plate at your Nonna’s house, we couldn’t fit it all in one spot - check online for beer, wine and cocktail pairings that will pay dividends at the bar, and a primer on getting your slice of the pizza market. Information on launch events, selling tools and additional resources for DISH at the bar & grill will follow…let’s make the most of this eternally enticing cuisine!

Italian food is seasonal. It is " simple. It is nutritionally sound. It is flavorful. It is colorful. It's all the things that make for a good eating experience.

"

– LIDIA BASTIANICH Famed Italian Chef, Restaurateur & Author

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You Say Tomato, We Say Delizioso

We owe a debt of gratitude to New World explorers who brought the tomato plant with them to Europe several centuries ago. Now more than 100 varieties of tomatoes are grown in the region’s hospitable Mediterranean climate each year, helping distinguish Italy’s most iconic dishes, from marinara sauce to the Caprese salad. It’s here you’ll find the undisputed star of the vine, the DOP (Protected Designation of Origin)-certified San Marzano plum tomato. Prized for its meaty flesh and sweetness with a delicate acidity the San Marzano tomato provides a perfect complement to rich meats and cheese.

Reinhart is proud to offer Villa Frizzoni, our deliciously affordable, exclusive line of whole peeled tomatoes.

Italian food without tomatoes?

Inconceivable! Their pulpy, juicy goodness is needed for:

VILLA FRIZZONI® San Marzanostyle tomatoes, grown in Italy

BRUSCHETTA

• Made from fresh, pear-shaped, San Marzano-style tomatoes • Packed in heavy juice with 3 fresh basil leaves per can; no calcium chloride or citric acid added • Cuts, tastes and cooks like San Marzano tomatoes, at value price Italian, San Marzano-style tomatoes 6/#10 can..................... 13032

BOUNTIFUL HARVEST® Whole Peeled Tomatoes, sustainably grown in the Midwest • Tomatoes are grown on familyowned farms in Indiana for four generations • Delivers rich, pure tomato flavor with a natural sweetness • Mature red vine-ripened tomatoes are sorted for high color, then peeled and packed in tomato juice • Exceptional flavor and consistent quality • Uniform in size, and color, free from any peel, tender, but not soft or mushy Whole Peeled Tomatoes 6/#10 can..................... 11212

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Starting in the fields of Campania tomato farms, this delicious snack consists of a ripe tomato half rubbed on slightly toasted bread, fresh basil, a pinch of salt and a small slosh of extra virgin olive oil.

CAPRESE SALAD Straight from the island of Capri, this 19th century classic gathers sunny tomatoes, milky mozzarella, a pinch of salt and fresh basil for a refreshing taste of Italy.

PASTA AL POMODORO Perfect in its simplicity, this essential Italian recipe features pasta with a sauce made from unpeeled whole tomatoes, extra virgin olive oil, sea salt and fresh basil.

Roasted Tomato Capellini

SERVINGS: 4

ingredients 2 ½ lbs Whole Peeled Tomatoes 6 Tbsp Extra Virgin Olive Oil 3/4 tsp Coarse Salt ½ tsp Black Pepper ½ tsp Crushed Red Pepper 1 lb Capellini Pasta, 10" Cut Angel Hair 1 ea Lemon, zest only 2 Tbsp Italian Parsley, chopped 2 Tbsp Basil, chiffonade 1 Tbsp Garlic, Chopped 2 oz Pecorino Romano Cheese, grated 1C Feta Cheese Crumble

[ Serve with Tilapia Franchaise, recipe on pg 19 ] PREPARATION Preheat oven to 350°F. Open can of whole tomatoes. Drain and discard the juice. Cut the tomatoes in half lengthwise and spread, cut side up, on a parchment lined sheet pan. Drizzle tomatoes with olive oil and season with salt, pepper and crushed red pepper. Roast in the oven until caramelized, about 1¼ hours.

Bring a large pot of salted water to a boil and cook the capellini until al dente, about 7 minutes. Drain and return to pot. Toss with the extra virgin olive oil.

Add roasted tomatoes and any pan juices. Cook over low heat until hot all the way through. Add the crumbled feta, parsley, basil and half the Pecarina Romano.

Use a meat fork to twist a nest of the Roasted Tomato Angel hair pasta in the middle of the plate or in a large serving bowl if serving family style.

Garnish plate with remaining Pecarina Romano and additional herbs if desired.

Serve with Tilapia Franchaise, recipe on pg 19.

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Your Secret Sauce Ripe & Ready

Italian sugo, or tomato-based sauce, is a chef’s MVP (most versatile player). Use for flavorful linguini and ziti dishes, as a dip for fried mozzarella cheese sticks and calzone, a tasty topping for veal parmigiana and pork steaks, a braising liquid for meats and stews…the possibilities are unlimited. At the top of the essential sauce list is classic marinara, which can be considered one of the earliest examples of clean label, made with just a few key ingredients: tomatoes, onions, garlic, herbs and Italian extra virgin olive oil. Its simple elegance lays the base for experimentation without fear, effortlessly incorporating spices such as basil, oregano and thyme; red pepper flakes for a spicy arrabbiata sauce (slip in some anchovies and you have puttanesca); and add-ins including meatballs, sausage, seafood, mushrooms, olives, capers, red wine or grated cheese.

Marinara Sauce

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Made from tomatoes nurtured and grown on multigeneration Midwestern family farms, Villa Frizzoni’s sauces have a well-earned reputation for fresh, great taste. Highest quality is ensured with strict controls from seed to harvest, including a proprietary seed breeding program, sustainable growing practices in the field and rigorous testing throughout the canning process.

VILLA FRIZZONI® Spaghetti Sauce. Rich and flavorful blend of vine-ripened tomatoes and classic aromatic mix of Italian herbs and spices.

Gluten-free.

6/#10 can............................ 12056 VILLA FRIZZONI Marinara Sauce. Our smooth sauce is traditionally made with bits of sweet, deep-red tomatoes and zesty Italian spices.

Gluten-free.

6/#10 can............................ 12072

Spaghetti Sauce

Tomato Paste

EXCLUSIVE Sauces: Sourced with Pride

BOUNTIFUL HARVEST® Fancy Tomato Paste.

Made from the concentrated tomato pulp of mature, well-ripened tomatoes for an intense flavor and deep red color. Contains no peel or seeds, no artificial preservatives or GMOs. 6/#10 can......................... 12054

Roasted Red Pepper Pasta Sauce w/Anchovy SERVINGS: 6-8 ingredients 3 Tbsp VILLA FRIZZONI® Extra Virgin Olive Oil 1 Onion, chopped

Chef Talk Keep them well sauced. According to Technomic’s 2018 Flavor Study, 52% of millennials are tempted by a menu item if it comes with an original, signature sauce or ingredient.

Salt 4

Garlic Cloves, chopped

1 Tbsp Fresh Parsley, chopped 3-5

VILLA FRIZZONI Anchovies

2 Tbsp Tomato Paste 1½ C

Red Wine

4C ¼ tsp

VILLA FRIZZONI Roasted Red Peppers Smoked Paprika (optional)

½ tsp

Cayenne or Hot Paprika

TT

Grated Cheese (parmesan, pecorino, manchego, etc.)

Fresh Parsley, minced

PREPARATION Drain the canned peppers and rinse them in cold water.

Heat the olive oil in a sauce pot over medium-high heat.

Add the chopped onion and saute until the onion is tender and translucent. Season gently with salt. Add the garlic and parsley to the onions and continue to cook for an additional 1 minute. Add the tomato paste, stir and cook for 2-3 minutes. Add the red wine and deglaze.

Reduce the wine mixture by half over medium heat. Once reduced, add the red peppers and simmer for 10-15 minutes.

Add the cooked sauce to a blender and puree on high until smooth. Do not fill the blender completely as the heat will cause the sauce to expand. Process the sauce in batches until smooth.

Return the blended sauce to the pan and simmer over medium-low heat. Season with salt, cayenne and smoked paprika.

Serve with your favorite VILLA FRIZZONI Italian Pasta.

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Flowing W/Flavor Olive Oil One of the undisputed ancient wonders of the culinary world, olive oil’s reign began more than 6,000 years ago in the Mediterranean, and grows ever richer with time. Homer called it “liquid gold,� Hippocrates called it medicine, and we call it essential in every quality kitchen.

Sprinkled onto focaccia or bruschetta, drizzled on a dish right out of the oven or paired with balsamic vinegar for an ageless salad dressing, olive oil elevates every dish with its delicate fragrance and incomparable flavor.

Villa Frizzoni Oils Developed working with the top olive growers in Spain, Italy, Greece and Tunisia, and packed in Italy Strict QA standards, every lot tested by a third-party accredited US lab Adheres to food surface while cooking, for better taste and lower fat content Extra Virgin Olive Oil in Tin. Cold pressed from fresh olives for premium quality. Imported from Italy 6/1 Gal.......................23158 75/25 Canola & Extra Virgin Olive Oil Blend.

6/1 Gal ......................33388 Olive Pomace Import.

Good for Heart and Soul Olive oil is widely recognized for its extraordinary heart healthy, disease-fighting properties. The nutritional powerhouse, containing high levels of omega-3 fatty acids, antioxidants and monounsaturated fats, earned an official two tablespoons a day recommendation from the Food and Drug Administration for its role in potentially reducing the risk of coronary heart disease.

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Produced from the final pressing of the original olive skin and pits.

6/1 Gal..................... 10112

Type of Oil

Extra Virgin

Flavor Profile

Peppery, fruity, the most flavorful type

Color

Heat it Up

Keep it Cool

Best Choice for‌

Pale straw to bright green

Slow roast, oil poach.

Dressings, marinades, pestos, sauces, bread dip, salad oil and finishing oil for steaks, seafood, grilled veggies

True olive flavor, highest levels of polyphenols and antioxidants

Salad oil, pesto, herb oils

Dishes requiring higher cooking temperatures

Olive Oil

Mildly fruity

Straw yellow

Sautee, stir fry, roast, sear

Olive Pomace Oil

Slightly bitter

Light yellow to green

Fry, sear, grill

Not recommended

Searing and caramelizing

Canola/Extra Virgin

Slightly fruity and peppery

Pale green to yellow

Sautee, sear, pan fry, oil poach

Finishing oil, salad dressing

Healthy cooking, premium olive flavor

Salad dressing, mayonnaise

General cooking, baking and high heat frying applications

Soybean/Olive Pomace

Flavorless, ideal for Light golden yellow blending

Sautee, sear, caramelize, roast

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Favorite Formaggios Oozing Greatness

For decades, more than 450 types of Italian cheeses have been melting hearts as part of the country’s most iconic recipes. Produced using livestock native to the region – cow’s milk in Northern Italy, sheep’s and goat’s milk in Central and Southern Italy - many have earned Protected Designation of Origin (POD) status. Among the best of these dairy delights is a trio of well-loved superstars:

Pecorino. Made from sheep’s milk,

Parmesan. (Parmigiano in Italian).

Mozzarella. Soft, milky, inherently

the cheeses are pressed, wrapped, salted and aged for a few months to a year. The longer-aged cheeses become crumbly and ideal for grating, younger-aged cheese have a softer, creamier texture.

The nutty, distinctively salty taste makes it a natural to pair with fruits and walnuts, drizzle with honey, finish pasta dishes and use with everything from vegetables to meat.

A highly flavorful hard cheese made from cow’s milk, Parmesan has earned the crown as king of cheese.

Naturally rich in umami, it can serve as the centerpiece of a beautifully simple appetizer – with sliced pears and hazelnuts, or celery hearts drizzled with extra virgin olive oil – or add flavor to pastas and risottos, as well as soups, salads, beef carpaccio and savory meat or vegetable pies. In Italy the production is strictly controlled, using the full fat milk of cows from designated breeding farms, and added ingredients limited solely to salt and rennet.

stretchable and incredibly meltable, mozzarella has made itself indispensable to the best pizzas, numerous pasta dishes and the classic caprese salad. Traditionally made in the southern region, Italy’s most popular varieties include buffalo mozzarella, made from water buffalo’s milk; fior di latte, made from fresh cow’s milk; mozzarella affumicata, known for a savory and smoked flavor; and burrata, a pouch made from mozzarella, filled with cream and tied with a knot.*

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*Source: Walks of Italy

Villa FrizzoniÂŽ Cheeses Carefully curated to reflect the heritage and essence of Italian fare.

PECORINO ROMANO Imported from Italy. Sharp, piquant and robust flavor. Aged a minimum of 5 months. Sprinkle over egg dishes like quiche or frittata or mix into salads and pasta.

4/5 lb Grated...............28112

MOZZARELLA Made using authentic European recipes for Old World flavor.

Smooth milky texture. Use on pizzas, pasta, risotto and more.

6/1 lb Pre-sliced Log......12626 Fresh, refrigerated, hormone-free

PARMESAN Imported from Argentina. Sweet and nutty flavor. Aged a minimum of 10 months. Top salads, pizza and pasta; key ingredient in finest Alfredo sauces.

4/5 lb Grated...............16114 4/5 lb Shredded...........70946

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Use Your Noodle Pastas Put Profit on the Plate It’s the dish everyone can agree on: 85% of consumers love or like pasta, according to the latest Nielsen research, making consumption per person in America second only to Italy. That’s good news for restaurant owners, who can transform pasta love into plates of profitability. Stretch your menu dollars by putting pasta in play:

Prime the passion for pasta with these rising menu stars:

Popular prep: Cacio e Pepe............................... +200% Short Rib...................................... +155% Truffle............................................. +57% Lemon Butter................................... +52%

20 lB DRY Pasta

40 lB Cooked Pasta

Saffron........................................... +50% Ragu............................................. +45% Bechamel....................................... +19%

100 - 8 OZ. SERVINGS

25 cents Approx. Cost/Serving for pasta

Notable noodles: Cavatappi..................................... +79% Bucatini.......................................... +46% Pappardelle.................................... +22% Vermicelli........................................ +15%

$20 Typical plate Charge For a pasta entree 12

Orecchiette..................................... +15%

$2000 Total Typical Sales PER 20 LB BOX

Four year growth, according to Datassential

Villa Frizzoni® Pasta

Villa Frizzoni® Frozen pasta specialties

Available in the widest variety of market-leading choices, from lasagna to linguini, frozen to precooked, imported and domestically made.

Precooked and ready for your signature touch.

Our imported pasta comes from the Rovata, the culinary capital of Franciacorta, Italy.

• Pasta made from custom durum flour blend

• Made with 100% durum semolina wheat, containing 12.5% gluten for a beautiful golden color and superior hold for cooking • Air-dried the traditional Italian way for dependably perfect pasta Spaghetti 20/1 lb.....................................................12964

• High quality, all-natural ingredients - no MSG, PHOs, HFCS or preservatives • Most consistent piece weight and size in the industry Cheese Stuffed Pasta Shells 5/3 lb, precooked, frozen.............................66266 Average 80/3 oz Cheese Ravioli, Medium Square 2" 2/5 lb.......................................................60068 Blanched, average 326/.49 oz, frozen

Domestic pasta, from a custom flour blend created especially for Villa Frizzoni.

• 100% durum semolina used for rich amber color and high gluten levels • Softer dough that more easily bends and curls when cooked Lasagna 10" Ribbed, Rippled Edge, 20 Sheets 12/1 lb.....................................................24612 Linguine 10” 2/10 lb.....................................................25034 Pasta Penne Rigate, Ridged 2/10 lb.....................................................25728 Cavatappi 2/10 lb.....................................................12800

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Pasta Amatricianna

SERVINGS: 1

ingredients 2 oz Extra Virgin Olive Oil 1 oz Yellow Onion, Jumbo 3 oz Pork Belly, 9-11 lb Skinless

Raw, cut into a small dice 1/8 oz Garlic 8 oz Marinara Sauce 1/8 oz Chile Hot Flake 3 oz VILLA FRIZZONIÂŽ Cavatappi

Pasta, boiled 1 oz Parmesan Cheese Blend, Grated 1/8 oz Sea Salt 1/8 oz Black Pepper

The Grand Tour

2 Tbsp Sea Salt, for pasta water Preparation Heat the olive oil in a saute pan and on medium heat sear the onions and pork belly until the pork belly starts to brown and crisp. Add in the garlic and pepper flakes and cook for another minute.

Add in the marinara sauce and bring to a simmer. Reduce heat and cook for about 20 minutes.

In a large stock pot bring 2 qts of water to a boil. Add in 2 T of salt. Boil the pasta until al dente and set aside.

Season the sauce with salt and pepper.

Add in the cooked pasta and stir until heated through.

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Chef Talk Our twists on this classic first course of Roman trattorias include swapping out pancetta for pork belly and changing up the pasta from a typical long noodle to the fun, corkscrewshaped cavatappi.

Famously named for Italy’s ‘ladies of the evening,’ this umami-rich recipe tantalizes with an irresistibly fragrant sauce.

Spaghetti Puttanesca ingredients 1 oz ½ oz ½ oz 6 oz

½ oz ¼ oz ¼ ea 4 oz

SERVINGS: 1

Extra Virgin Olive Oil Garlic, Chopped Engravalis Anchovy San Marzano Style Whole Peeled Tomato Italian w/Basil, crushed Green Olive, Pitted, chopped Caper, Nonpareil, chopped Parsley, chopped VILLA FRIZZONI® spaghetti, 10"

Preparation In a saute pan heat olive oil. Add anchovies and stir until dissolved into oil. Add garlic and lightly brown. Stir in crushed tomatoes, capers and olives.

Reduce temperature to a simmer and continue to cook for about 10 minutes.

Season with salt and pepper.

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Regionally Inspired globally admired

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Pasta alle Vongole

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ingredients 16 ea 6 oz

3 tsp 1 Tbsp 1 Tbsp 2 fl oz ¼ tsp 2 Tbsp

SERVINGS: 2

Preparation HIDDEN BAY® Clams VILLA FRIZZONI® Pasta Linguine 10", cooked al dente Extra Virgin Olive Oil Garlic, Chopped Butter, Unsalted White Wine Cooking Crushed Red Pepper Parsley, Chopped

Cook pasta per instructions.

In a saute pan heat oil, then add garlic and cook until translucent. Add clams and white wine. Simmer for about 5 minutes.

Whisk in butter and add pepper flakes. Place heated cooked pasta in a warmed soup plate and pour clams and sauce over pasta and garnish with chopped parsley.

substitute IN your favorite seafood item !

HIDDEN BAY® Sea Bass, Chilean Fillet, 8 oz, No Bone/Skin, Frozen, 16178

Venetian Stone Bass ingredients 6 oz 1 oz ½ oz 1 oz 3 oz 2 oz 6 oz 4 oz

SERVINGS: 1

Preparation Stone Bass Fillet, Skin On, Pin-Boned Almond, Sliced, Blanched, Raw Dijon Mustard Extra Virgin Olive Oil Anise Fennel Jumbo Red Onion Blood Orange Garbanzo Beans (Chickpea)

Pat dry the fish and lightly salt and pepper. Combine ½ the olive oil with the mustard, add a pinch of sugar, brush on the fish. Place the almonds on top of the fish.

Thinly slice the fennel, red onion, combine with the entire peeled and segmented orange. Toss with remaining olive oil salt and pepper to taste to form a salad. Heat the garbanzo beans in a pan.

Cook the fish on a buttered pan in 375°F oven for 10–12 minutes. The almonds will be golden brown. Place the heated garbanzo beans in center of plate. Lay the fish over the beans.

Finish with the onion fennel blood orange salad on top.

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Glorious

Gnocchi

Chef Talk Gnocchi is associated with northern Italy, but these popular dumplings are popular throughout the country, with delicious variations: a cheesy, creamy sauce in Lombardy, oven-baked with butter and cheese in Venice, and made with tomato sauce, fresh mozzarella and basil in Sorrento.

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short rib Gnocchi

SERVINGS: 6

ingredients 24 oz Fully Cooked PRAIRIE CREEK® Short Ribs 18 oz Potato Gnocchi, Frozen 2 Tbsp Unsalted Butter 3C Half & Half 1 Tbsp Flour ½ tsp Dry Thyme 2 Tbsp Chopped Garlic 1½ C Sliced Mushrooms ½ C Fresh Minced Onions ½ C Frozen Sweet Peas (Thawed) ½ tsp White Truffle Oil ¼ C Premade Gremolata 2 Tbsp Fresh Chopped Flat Leaf Parsley ¼ C Grated Romano Cheese Preparation

Warm the half and half over low heat until ready to incorporate into the sauce. Melt the butter in a medium sauce pan over medium low heat and sweat the minced onions and garlic until soft and "translucent". Add flour and stir for 2 mins to create a roux. Slowly whisk the warmed half and half into the roux. Bring to a soft boil and reduce to a simmer for 20 mins. Season with salt and pepper to taste.

Remove from heat and chill.

Heat the short ribs and encased liquid over medium low heat in a medium sauce pan with a lid or foil.

Cover until it reaches 165°F. Saute mushrooms until browned and softened Reduce heat and add ½ cup of cream sauce to pan. Bring to a boil and then remove from heat.

Whisk in a drop of truffle oil. Add 1 tablespoon of peas.

Drop 3 oz of frozen gnocchi in boiling water for 90 seconds. Remove gnocchi from water and shake off excess moisture.

Pour into gnocchi pasta bowl or plate. Top with mushroom cream sauce. Top gnocchi with 3-4 oz short ribs. Top short ribs with 2 tsp gremolata.

Garnish with drizzle of olive oil and sprinkle of Romano cheese and fresh parsley.

Tilapia Francaise

SERVINGS: 4

ingredients ½C 1C ¾ tsp ½ tsp 3 ea ¾C ¼C

Canola Oil All Purpose Flour Salt Coarse Pepper Extra Large Egg Extra Virgin Olive Oil Parsley Italian, chopped

Preparation

Thaw and pat dry tilapia fillets.

Season lightly with salt and pepper.

Mix salt and black pepper into the flour. Whisk the eggs with olive oil and chopped parsley to blend thoroughly. Heat canola oil in a large saute pan over medium high heat. Dredge the tilapia in the flour, shake off any excess. Dip the flounder fillets in the egg mixture and place in the heated oil.

Saute to brown on both sides and set aside, holding warm.

Juice 2 lemons, discarding seeds.

Thinly slice remaining lemon, discarding seeds.

Using the same pan as to cook the fish, discard about 3/4 of the oil.

Add the butter and melt, cooking until hot.

8 ea HIDDEN BAY® Tiliapia Filet 3-5oz 4 Tbsp Butter, unsalted 3 ea Lemon 2 Tbsp Caper, Nonpareil ½ C Dry White Wine ½ C Chicken Broth Add the capers and saute to sizzle for about 60 seconds.

Add the white wine and bring to simmer for about 60 seconds. Add chicken broth, lemon juice and lemon slices. Simmer for another 60 seconds.

Finish with chopped fresh parsley.

Taste for salt and pepper. Return fillets to the sauce to coat and hold warm.

Use a meat fork to twist a nest of the Roasted Tomato Angel hair pasta in the middle of the plate.

Lean two of the cooked flounder fillets on one side of the pasta.

Drizzle with extra sauce, lemon slices and capers.

Garnish plate with shaved Pecorino Romano cheese.

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Bursting

Angel Hair w/Prosciutto & Peas

with Flavor

SERVINGS: 1

ingredients 3 oz Extra Virgin Olive Oil In Tin 2 oz Prosciutto Ham, Boneles, finely minced 2 oz Salted Butter 1 oz Lemon Juice 3 oz Angel Hair Pasta 10" 2 oz Green Peas, frozen, lightly thawed 2 oz Tomato, cut into small dice 1/8 oz Sea Salt 1/8 oz Black Pepper 1 oz Parmesan Cheese Blend, Grated

Preparation A very simple and bright pasta dish that really promotes the pasta itself.

In a large saute pan heat the olive oil.

Add in the minced prosciutto and cook for about 2 minutes.

Add in the butter and lemon juice.

In a large stock pot cook the pasta until al dente.

Drain the pasta and add to the olive oil sauce.

Stir in the butter.

Add in the peas, lemon juice and fresh tomato.

Season with salt and pepper and additional lemon juice to taste.

Garnish with the grated Parmesan cheese.

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The thin, delicate strands of angel hair pasta require only 3 to 5 minutes of cooking time. Ideal with oil-based, light tomato or pesto sauces.

Pecorino Cacio e Pepe

SERVINGS: 1

ingredients 2 tsp

Black Peppercorns

½ lb

Spaghetti

¾ cup + 2 Tbsp VILLA FRIZZONI® Pecorino

Romano, grated

Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before Villa Frizzoni spaghetti is finished cooking, drain bowl but do not dry.

Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes.

Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.

Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle Villa Frizzoni Grated Pecorino cheese and 3 tablespoons cooking water evenly over Villa Frizzoni spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.

Cook Villa Frizzoni spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

Serve immediately with additional Villa Frizzoni grated Pecorino cheese on the side.

Preparation

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Old World Comfort

Lamb Bolognese w/ Pasta

SERVINGS: 1

ingredients 16 oz 32 oz 1/2 oz 1 oz 8 oz 4 oz 3 oz 4oz 16 oz

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Preparation Ground Lamb Whole Peeled Tomatoes In Juice Thyme Bay Leaf Red Wine Butter, Salted Heavy Whipping Cream Parmesan Cheese, Grated Fettucine, 10"

Heat the oil in a 12-inch skillet over medium-high heat.

Add the ground lamb and brown slowly, scraping the bottom of the pan and reducing the heat as necessary to keep the lamb from browning too fast, until the moisture evaporates and the meat is well browned, 15 to 20 minutes.

Add a pinch of salt and the red pepper flakes and cook for 1 minute more. Drain off the fat.

Turn the heat to high, add the thyme, bay leaves, and wine, and stir well. Bring to a boil and reduce until only a small amount of liquid is left in the pan, 5 to 10 minutes.

Add the tomatoes and simmer for 20 minutes, or until the sauce thickens. When the sauce has thickened, remove and discard the thyme sprigs, bay leaves, and cheese rind, if you used it. Stir in the butter, cream, and grated cheese, bring to a simmer, and remove from the heat. Season to taste with salt and pepper. Add the fettuccine to the boiling water, stir to separate the strands, and cook for 2 to 3 minutes, until al dente.

Fontina Polenta

SERVINGS: 1

ingredients 2C 2C 1C 1½ tsp 1 tsp 1C 1/2 C 2 Tbsp TT

Preparation Water Cream Cornmeal or Polenta Kosher Salt Black Pepper, freshly ground Parmesan Cheese, grated Fontina Cheese Butter Marinara Sauce Fresh Basil Leaves for garnish

Bring water and cream to a boil in a large saucepan.

Add cornmeal or polenta, bring to a boil and reduce to simmer. Cook for 30 minutes, stirring often.

Whisk in kosher salt and pepper. Add grated cheeses, whisking until cheese melts, then add butter and stir in until combined. Season with more salt and pepper, if desired.

Serve with prepared marinara sauce and extra grated Parmesan cheese. Top with fresh basil as garnish.

Polenta, with humble origins as a peasant’s staple in Northern Italy, is now considered one of the pillars of the country’s cuisine, taking its rightful place alongside pizza and pasta.

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Inspired by

Chef Lee

Elevated Italian

Walnut Crusted Wild Salmon, roasted red pepper coulis, sauteed escarole w/ cannelini beans, finished W/basil oil SERVINGS: 1 ingredients 8 oz ½C 1 1C 1C 1 lb 12 oz 2 oz 1 oz ½ oz ¼ oz ¼ lb

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Wild Alaskan Salmon Fillet, #KF006 Flour Egg, beaten Raw Walnuts, ground, #KB686 Panko Breadcrumbs Roasted Red Peppers Chicken Stock White Wine Shallots Garlic Fresh Garlic, minced Fresh Escarole, large dice

2 oz ½ oz 1 oz ½ oz

Cannelini Beans, cooked, #KA210 White Wine Chicken Stock Basil Oil, #JC862

Preparation Season the salmon portion and coat with walnut crust using the standard breading procedure. Pan fry over medium heat about 3 minutes per side then finish in the oven at 350 degrees for 2-3 minutes.

Sweat garlic and shallots in a small stock pot, deglaze with white wine, reduce by half then add chicken stock. Puree in Vitamix to desired consistency.

Saute garlic quickly then add escarole to saute for 1 minute. Deglaze with white wine and then add the chicken stock and cannellini beans and bring to a slow simmer for about 3-4 minutes or until beans are warmed through.

Wild Boar OSSO BUCCO w/Chianti Reduction Demi, thyme roasted potatoes & grilled radicchio w/anchovy oil & fried capers SERVINGS: 6 ingredients 5 lbs Wild Boar Osso Bucco, #KK116 4 oz.

Chianti Red Wine 1 qt Veal Stock 1 oz.

Shallots ½oz. Garlic 8 oz.

Chianti Wine 6 oz.

Demi Glace 1 oz.

Unsalted Butter 2 lbs.

Yukon Gold Potatoes 1 oz.

Butter 1 oz.

Extra Virgin Olive Oil 1 oz.

Thyme, chopped 1 head Radicchio, #KG400 ½ oz. Anchovy Oil, #KA012 4 oz.

Capers

Preparation Season, sear and place osso bucco pieces into a large roasting pan, deglaze pan with red wine and reduce by half, add this and the veal stock and partially cover. Braise at 300 degrees for 3 hours. Cool and reserve for service.

For the sauce, sweat shallots and garlic in a small sauce pan, deglaze with wine and reduce to au sec. Add veal demi glace and simmer for 10 minutes. Mount with butter just before plating.

Par Boil potatoes and cool, then quarter/ large dice. Pan roast to order in butter and EVOO, finish with fresh chopped thyme and chopped garlic.

Cut radicchio into wedges, then trim the core, season and drizzle with anchovy oil, then grill for 1-2 minutes on each side. For capers, drain well from brine and fry until crispy at 300 degrees, about 2-3 minutes. Finish with a bit more anchovy oil and top with fried capers.

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Inspired

Proteins

Pan seared Veal Chop w/Chantrel Mushrooms ingredients 8 oz 2 oz 1 ea ½ ea 1/8 oz 4 oz 2 oz 1 oz ½ oz 1 oz

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LEGACY 72™ Veal Chop All Purpose Flour Lemon Chantrels Parsley Flakes, fine chopped Butter, Unsalted Sweet Cream Demi Glace Sauce For Veal Heavy Cream Extra Virgin Oil Olive Brandy

SERVINGS: 1

Preparation Preheat oven to 350°F. Bring saute pan to medium high with olive oil, then dust the veal chop in flour, then shake excess off.

Place veal chop in saute pan and brown on both sides. Once that has been done squeeze lemon juice and deglaze with brandy, then slide into oven.

Once done, take chop out of pan and let rest. Add 1 oz of butter, then add mushrooms, cook for 4 min, then add demi glace and cream and let reduce, finish with whole butter, parsley and whisked in.

Place chop on plate, then top with mushrooms and sauce.

Flank Stuffed w/Prosciutto & Goat CheeSe ingredients 32 oz LEGACY 72™ Flank Steak, Boneless 1 ½ oz Shallot, Peeled 2 oz Chopped Garlic 1 ¾ oz Italian Parsley ½ oz Sage 1 oz Basil 1 oz Extra Virgin Olive Oil 4 oz Prosciutto, Boneless, Dry Cured 4 oz Goat Cheese Crumbled

SERVINGS: 4

Preparation Combine garlic, shallot, parsley, basil, sage, and olive oil in small bowl. Slicing horizontally across the steak, butterfly and pound flank steak into 2 thin rectangles.

Position steak so that the grain runs parallel to the edge of the counter, spread herb mixture evenly over surface of steak.

Lay prosciutto evenly over steak, leaving I-inch border along top edge. Cover prosciutto with even layer of cheese, leaving I-inch border along top edge. Starting from bottom edge and rolling up away from you, towards the top, roll steak into tight log and place on cutting board seam-side down. Starting in the middle of the steak roll, tie a piece of kitchen twine to secure the steak. Working outward from the center,

place more ties of kitchen twine, in one inch intervals, until the whole steak roll is tied up.

Using a sharp knife, slice roll between pieces of twine into I-inch-thick pinwheels.

Season pinwheels lightly with salt and black pepper.

Skewer each pinwheel with a toothpick.

Preheat oven to 350.

Heat a cast iron skillet over medium high heat.

Place pinwheels in pan and brown for about 3 minutes. Flip over and brown on the other side for 2 minutes. Slide skillet into preheated oven and cook for about 8-10 minutes or until steak reaches desired doneness.

Remove from oven, tent with aluminum foil and let rest for 5 minutes.

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Artichoke & Olive Tapenade SERVINGS: 1

ingredients

Savory

Starters

2 Garlic Cloves, peeled & minced 1 C

Pitted Green Olives

1 Tbsp Capers 8-10

VILLA FRIZZONI Canned Artichokes, drained well and quartered

1 Tbsp Lemon Juice, freshly squeezed 6 Tbsp Extra Virgin Olive Oil 1/8 tsp Chili Powder

Salt, to taste

Preparation In a food processor, pulse the garlic, olives, capers, artichoke hearts, lemon juice and olive oil until slightly smooth but still coarse.

Taste and season with salt, lemon and chili powder.

Serve with chips, crackers or toasted bread.

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Take tapenade beyond appetizers: spoon over baked fish, spread on an Italian sandwich or add to tomato-based pasta sauce.

Bruschetta Dip with Parmesan Crisps ingredients 2 oz

Parmesan Cheese, Shredded

½ oz

Yellow Onion, Diced 1/4"

½ oz

Garlic Chopped

2 oz Black Kalamata Olive Pitted, chopped 4 oz

Oven Roasted Tomatoes, chopped

½ oz

Modena Balsamic Vinegar

1/8 oz Basil Fresh, cleaned and chopped 2 oz

Extra Virgin Olive Oil

4 oz

Parmesan Cheese, Shredded

SERVINGS: 4

Preparation Combine ingredients, mix and refrigerate.

Line full sheet pan with parchment paper. Preheat oven to 400. Place a tablespoon of cheese on to parchment and level.

Continue placing them 1" apart. Bake until crisp and golden brown, about 5 minutes.

Share your recipes on Instagram

Shape with ring on cutting board, place crisps and tag us @Reinhart_Corp on top.

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Today's Special

CREATING MENU SIZZLE THAT SELLS

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Call out your newest specials, limited time offers or seasonal items in ways that appeal to today’s time-pressed diner with these five quick tips from Reinhart experts:

Build visual appeal.

Test it out.

Highlight new items on the menu with a photo (not a stock image, but the actual dish) or illustration placed inside a shaded box or an artfully designed border.

If you’re not yet sure the new additions are winners, feature them in an insert to your core menu or on a table tent so you’re not tied to them long-term. Once they’ve proven their value, give them a prized spot on your regular menu.

Be descriptive but brief.

Keep the change.

Keep in mind that the menu is scanned by most customers in under two minutes, so use phrases instead of whole sentences. List the ingredients with judicious use of adjectives that trigger hot-button associations e.g. hand cut, fresh, organic, sustainable, savory, etc.

If you plan to redo your menu seasonally, invest in menu jackets, wooden boards and clip boards and keep your menu a simple word document.

Make it easy.

Place your newbie items where customers’ eyes go first - at the top or bottom of every menu category. Leading with a high-priced special may seem counter-intuitive, but the effect is to make everything that follows seem like a value.

For more ideas to inspire your menu go to rfsdelivers.com/thedish 31

Specials at the Front Line EDUCATE, INSPIRE AND INCENT YOUR SERVERS

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The ingredient that matters most in creating a new star of the menu:

your front of house staff.

Their knowledge, expertise and genuine excitement around new items is the #1 driver of sales. Get started with these tips from Renegade Cook Matt Nelson and Reinhart pros: Train extensively Arm servers with confidence in knowing every detail about your new dishes, from how to modify to suit customer preference to the origin story of individual ingredients. Use a variety of tactics to keep your training fresh, including a classroom session with skills practice, an open book menu quiz and a fun activity at the end, such as a Server Olympics.

Invest in a tasting event Schedule an in-depth sampling for servers, so they can speak about your new items in an educated way. They can’t sell it with enthusiasm if they haven’t tasted it.

Communicate with passion Encourage servers to talk about the new items with real energy and excitement e.g. “This is my favorite dish on the menu right now”…”I wish this was always on the menu.”

Sales contests work, but only if they’re structured correctly Make sure it’s fair to all e.g. based on percentage of sales of new items vs. overall sales that can put lowertraffic shift servers at a disadvantage. Offer multiple rewards: weekly awards to sustain momentum, and first, second and third place winners at the end.

Consider motivating all with a team reward for achieving a restaurant-wide sales goal.

Involve back-of-house too Sales contests are even more successful when FOH is backed by a motivated BOH team member. Pair each server with a cook and give both an incentive to work together and win.

Check in frequently with your team Start an ongoing conversation by asking for feedback on how your new menu items are faring. Ask them about quality, popularity, customer comments, etc.

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get

Social Every day, 75% of Facebook’s 210 million American users check in and 60 million images are posted on Instagram. Our partners at 240 Group offer advice for stoking the growing online appetite for your restaurant’s newest and tastiest offerings, in vibrant four-color, on these powerful platforms.

• Promote your new menu and specials well in advance of their official debut. Get diners excited by showcasing beautiful images and telling the story of your new recipes. Tease a new twist on a popular offering with an intro such as “If you thought this was good, just wait until you see what’s coming next!”

• Follow with launch date promos. Invite guests to visit and sample your new offerings, and encourage them to post their opinions, and abundant pix, online.

• Make sure you’re digitally consistent.

Update seasonal and new menus on your website at the same time as you’re debuting them on location.

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• Mobile-responsive menus are a must.

With 70% of interactions taking place on a mobile phone, ensure a userfriendly experience. Don’t upload your menu as a PDF, which is not searchable and difficult to navigate on a mobile phone.

• Keep snapping and posting. After launch, fresh, authentic photos taken on your cell phone can be even more appealing than professional ones to the Instagram crowd.

• Ask for feedback from your followers.

Tap into this panel of people who really care about what you’re doing and use their suggestions to improve current offerings and gather ideas for future menus. Feature guest reviews and comments on your social platforms throughout the promotion to keep new items top of mind.

• Post frequently. While most visitors log in daily to view their Facebook and Instagram feeds, they don’t scroll far down. Limiting yourself to one post a week means you’re reaching a much smaller audience of people. Constantly add content to ensure your post will be seen by more potential customers. Talk about your special in different ways with each post to keep it interesting for your ‘super fans.’

• Monitor the feedback regularly. Finding out what people are saying about your restaurant’s offerings is an invaluable form of quality control and can help you determine why a new dish may not be delivering on its promise.

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™

NOW THAT WE HAVE INSPIRED YOUR MENU, LET'S EXECUTE IT ACROSS YOUR BUSINESS Restaurant 360™ combines our people, resources, and solutions to help you achieve your business goals.

Managing Food Cost

Marketing Your Business

Managing Operations

Get Started by talking to your Sales Consultant, connect with us on Facebook (@askrestaurant360) or go to RFSdelivers.com/360 for more info.

Creating a new menu with the perfect Food Cost isn't a guessing game. Simple changes can make a big difference.

New items and products mean changes for your kitchen staff and wait staff. From recipe management to waitstaff training our team can help you create a better guest experience.

Now it is time to bring your menu to life online and attract more customers. We can help you create a better social media presence, leverage customer reviews, and more.

For more great ideas to inspire your menu go to rfsdelivers.com/thedish ©2019 Reinhart Foodserivce, L.L.C.