WINTER 2017
JANUARY
Chefs Predict
“What’s Hot”
for Menu Trends in 2017
Fresh
Seasonal Recipes you can Trust
Get ready: New I-9 form is set for 2017
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ARIZONA
C A L E NDA R
N A T I O N A L
Food
ys a d i l o H JANUARY 1
New Year’s Day
JANUARY 2
National Buffet Day
JANUARY 4
National Spaghetti Day
JANUARY 5
National Whipped Cream Day
JANUARY 6
National Bean Day
JANUARY 8
National English Toffee Day
JANUARY 12
National Glazed Doughnut Day
JANUARY 13
National Gluten-Free Day
JANUARY 15
National Strawberry Ice Cream Day
JANUARY 16
Martin Luther King Jr’s Day
JANUARY 19
National Popcorn Day
JANUARY 20
National Cheese Lover’s Day
JANUARY 21
National Granola Bar Day
JANUARY 23
National Pie Day
JANUARY 24
National Peanut Butter Day
JANUARY 25
National Irish Coffee Day
JANUARY 27
National Chocolate Cake Day
JANUARY 28
National Blueberry Pancake Day
JANUARY 30
National Croissant Day
JANUARY 31
National Hot Chocolate Day
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CHEFS PREDICT
“What’s Hot” FOR MENU TRENDS IN 2017
National Restaurant Association Surveys American Culinary Federation Chefs
December 8, 2016 Washington, D.C. — Each year, the National Restaurant Association surveys nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to explore food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peak into which food, beverages and culinary themes will be the new items on restaurant menus that everyone is talking about in 2017. According to the survey, menu trends that will be heating up in 2017 include poke, house-made charcuterie, street food, food halls and ramen. Trends that are cooling down include quinoa, black rice, and vegetarian and vegan cuisines. TOP 20 FOOD TRENDS 1. New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut) 2. Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas) 3. Healthful kids’ meals 4. House-made charcuterie 5. Sustainable seafood 6. Ethnic-inspired breakfast items (e.g., chorizo scrambled eggs, coconut milk pancakes) 7. House-made condiments 8. Authentic ethnic cuisine 9. Heirloom fruit and vegetables 10. African flavors 11. Ethnic spices (e.g. harissa, curry, peri peri, ras el hanout, shichimi) 12. House-made sausage 13. House-made pickles 14. Ancient grains (e.g. kamut, spelt, amaranth, lupin) 15. House-made/artisan ice cream 16. Whole grain items in kids’ meals 17. Protein-rich grains/seeds (e.g., hemp, chia, quinoa, flax) 18. Artisan cheeses 19. Savory desserts 20. Gourmet items in kids’ meals TOP 10 CONCEPT TRENDS 1. Hyper-local sourcing (e.g. restaurant gardens, onsite beer brewing, house-made items) 2. Chef-driven fast-casual concepts 3. Natural ingredients/clean menus 4. Environmental sustainability 5. Locally sourced produce 6. Locally sourced meat and seafood 7. Food waste reduction 8. Meal kits (e.g. pre-measured/prepped raw ingredients for home preparation) 9. Simplicity/back to basics 10. Nutrition
By:
“Menu trends today are beginning to shift from ingredient-based items to concept-based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition,” said Hudson Riehle, Senior Vice President of Research for the National Restaurant Association. “Also among the top trends for 2017, we’re seeing several examples of house-made food items and various global flavors, indicating that chefs and restaurateurs are further experimenting with from-scratch preparation and a broad base of flavors.” “Chefs are on an endless quest to redefine how consumers eat,” commented ACF National President Thomas Macrina, CEC, CCA, AAC. “By masterfully transforming the ordinary into the extraordinary, culinary professionals are at the forefront of changing the culinary landscape.” The National Restaurant Association surveyed 1,298 American Culinary Federation members in October 2016, asking them to rate 169 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2017.
SPECIALTY PRODUCE UPDATE
Cherries (Chilean) 11lb 0950956 Offers a sweet, soft & juicy rich red flesh. Festive holiday cherry. Peak season is from the end of November through till the end of December, and could stretch in to January. SPECIAL ORDER
Pomegranates 36ct 1693621 Seasonal fall/winter fruit. Sweet-tart taste with notes of cranberry, rhubarb, red currant and concord grape. Rich in Vitamins B &C, potassium, and fiber. IN STOCK
Fresh Figs 7lb 4364279 Ready-to-eat. Decadently sweet and smoky, providing flavors of hazelnut and confectionaries. IN STOCK
Persimmons Fuyu 1flt 7246127 Fall/Winter fruit. Similar in size and shape of beefsteak tomato. Flavor is reminiscent of pear, dates, brown sugar, and cinnamon. Crisp and succulent in texture. SPECIAL ORDER
Opal Apples 70ct 3514009 Distinct feature of this non-GMO apple is it doesn’t brown. Crunchy texture, floral aroma, and sweet flavor with notes of pear and coconut. STOCKED
Contact your sales representative for more information Sysco Arizona • 611 S 80th Avenue • Tolleson, AZ 85353
*PLEASE NOTE: Product and volume availability subject to weather and market conditions. SUPC 3514009 6450985 6559652 7953383 2754616 0425569 5379017 6838217 0950956 7953383 6898530 2966729 4591798 4364279 3919479 3007622 3710886 6871327 1468115 1468065 2174357 7246127 1693621 2818249 SUPC 5323682 1717438 1390905 4424729 7716913 6873950 1817477 8032880 1343284 7013733 1008697 1793348 8841652 2351047 1283480 1079193 6505689 1060953 1191840 6437586 1275155 1008382 8426639 1191667 6646087 2429926 4624136 2096659 1048230 1008796 2129856 1049055 4985032 9060419 1342690 2016863 1275106 6235444 7391865 1625987 1153758 1290535 3288172 2539146 4352803 7564545 6483606
SPECIALTY FRUIT APPLE OPAL APPLES CRAB APPLE LADY APPLES HONEYCRISP BERRY CURRANT RED DATES MEDJOOL COCONUT YOUNG THAI CHERRY RAINIER (CHILEAN) NEW! CHERRY RED (CHILEAN) NEW! CRANBERRIES FRESH DATES PITTED DRAGON FRUIT FIG BLACK MISSION FIGS FRESH FRUIT ASST RAMBUTAN GOLDEN KIWI GOOSEBERRY MELON GOLDEN HAMI MELON KIWANO MELON PEPINO PASSION FRUIT PERSIMMON FUYU FRESH POMAGRANATES WHOLE STARFRUIT CARAMBOLA SPECIALTY VEG BEET CANDY STRIPE LG BEET GOLD BC BEET POLY BEET RED COOK & PEEL SYS IMP BOK CHOY BABY FRSH CARROT FRESH THUMBALINA CABBAGE SAVOY CELERY ROOT FRSH CHARD SWISS RED EGGPLANT CHINESE ENDIVE BELGIAN ENDIVE BELGIAN RED FENNEL ANISE BABY FRSH FENNEL ANISE HORSERADISH ROOT JICAMA ROOT LETTUCE BABY TREVISO LETTUCE RADICCHIO FDSVC OKRA WHL ONION CIPPOLINI PEA ENGLISH PEA SNOW PEA SUGAR SNAP STRINGLESS PEPPER ANCHO DRIED PEPPER RED CHERRY PEPPER CHILE GUAJILLO DRIED PEPPER CHILI THAI FRSH PEPPER HABANERO PEPPER JALAPENO PEPPER POBLANO PEPPER RED FRESNO PEPPER SERRANO PEPPER SWEET MINI ASST COLR POTATO PURPLE FINGERLING FRSH RADISH DAIKON WHT RHUBARB FCY RUTABAGA SPROUT DAIKON FRSH SQUASH BABY GREEN PTY PAN SQUASH BABY PATTY PAN YEL FRSH SQUASH BABY ZUCCHINI SQUASH BANANA SQUASH KABOCHA SQUASH SUNBURST TARO ROOT FRSH TURNIP BABY FRSH W/TOP YUCCA ROOT
PACK SIZE 70CT 10LB 10LB 100CT 12/6OZ 11LB 6-9CT 10LB 11LB 24/12OZ 15LB 5LB 12 /10OZ 1 FLT 6LB 1/36CT 12 /1PNT 6-9CT 9CT 12CT 10# 1LYR 36CT 8LB PACK SIZE 25LB 25LB 25LB 10/1.1LB 10LB 24CT 50LB 10LB 12CT 10LB 10LB 10LB 24CT 12CT 5# 20LB 12CT 12CT 10# 10LB 25LB 10LB 10LB 5# 10LB 5LB 5LB 10LB 10LB 10LB 10LB 10LB 12 /1PINT 50LB 10LB 15LB 25LB 12 /2.5OZ 10LB 10# 5LB 30LB 35LB 20LB 40LB 24CT 10LB
STK TYP STK S/O S/O STK S/O S/O S/O S/O S/O STK STK DMND S/O STK S/O S/O S/O S/O S/O S/O S/O S/O STK S/O STK TYP STK STK STK STK STK S/O S/O STK STK STK STK S/O S/O STK S/O STK S/O STK S/O S/O S/O STK STK STK S/O STK S/O S/O STK STK STK STK STK S/O STK S/O S/O STK STK STK S/O S/O S/O S/O S/O S/O STK
SPECIALTY PRODUCE *PLEASE NOTE: Product and volume availability subject to weather and market conditions. SUPC 2304608 7705827 1293844 1221191 2304608 1293844 3927522 1221191 SUPC 3827029 5343066 1567114 SUPC 8172066 1528074 2265619 2602191 2157949 2258657 4850103 1184993 128405 1731039 7961311 3074879 1592641 3314317 2034023 1528116 4364279 2966729 7421870 1525526 6913123 9284498 8447575 3339918 1242171 2145635 7005914 6978912 1468636 1628650 2041259 1468610 2248888 1747823 7460991 7565880 3281482 6545479 9444506 1943481 9330572 2212785 7005915 8901985 2407799 1275452 1324870 9209891 3069580 2762961 1528215 1468156 686113 933677 1928365 1880065 2303176
SPECIALTY TOMATO TOMATO TEARDROP RED FRESH TOMATO KUMATO TOMATO YELLOW BF-STK TOMATO ASSORTED HEIRLOOM FRH TOMATO TEARDROP RED FRESH TOMATO YELLOW BF-STK TOMATO FRESH CLSTR TOMATO ASSORTED HEIRLOOM FRH SPECIALTY MUSHROOM MUSHROOM GOURMET WILD MIXED MUSHROOM BLUEFOOT FRESH MUSHROOM ENOKI 3.5OZ POLY FRS SPECIALTY ON DEMAND ASPARAGUS FRESH WHITE BEAN CHINESE LONG FRESH BEAN YEL WAX FRESH BEET BABY VARIETY FRESH BEET BABY W/TOP HND PLD FRSH BRUSSELS SPROUT JUMBO CACTUS LEAVES LOOSE FRSH CLND CARROT BABY W/TOP FRESH CAULIFLOWER BABY MIXED CAULIFLOWER FRESH ROMANESCO LG CELERY FRESH ORGANIC CILANTRO FRESH ORGANIC CORN BABY FRESH 100 CT CUCUMBER FRESH ORGANIC CUCUMBER PICKLING FRESH EGGPLANT JAPANESE MEDIUM FRESH FIG FRESH FRUIT VARIETY DRAGON GARLIC BULB BLACK GARLIC ELEPHANT EAR FRESH GREEN COLLARD HUCKLEBERRY IQF LEAVES LEATHER LEAVES LIME LEAVES PALM DECORATIVE FRESH LEAVES TI GREEN LETTUCE FRESH ARTISIAN CLMSHL LETTUCE FRISEE BLSNCHED LETTUCE GREEN OAKLF BABY FRESH LETTUCE LOLLO ROSSO BABY FRESH LETTUCE MACHE FRESH LETTUCE RED OAKLEAF BABY FRESH LETTUCE ROMAINE BABY GRN FRSH LETTUCE ROMAINE RED MINI FRESH LETTUCE TAT-SOI FRSH MUSHROOM FRESH MAITAKE ONION PEARL PLD FRSH ONION PEARL RED PLD PAPAYA FRESH GREEN ORIENTAL PAPAYA FRESH GREEN THAI PEA GREEN SHOOTS FRSH PEA SNOW SHOOT FRSH POTATO IDAHO FRESH POTATO MIX MARBLE POTATO PURPLE FRESH POTATO WHL YUKON GOLD "C" RADISH EASTE EGG W/TOP FRSH RADISH WATERMELON RADISH WHL FRSH BKFST SQUASH BLOSSOM FRSH SQUASH CHAYOTE FRESH 24 CT TOMATO BABY RED PEAR FRESH TOMATO HOT HSE CAMPARI TOMATO ROMA FRSH ORGANIC TOMATO TEARDROP YEL FRSH VEGETABLE ROOT TUMERIC FRSH YAM BABY
PACK SIZE 12 /.5PT 10LB 10LB 10LB 12 /.5PT 10LB 11LB 10LB PACK SIZE 3LB 1LB 12CT PACK SIZE CASE 10LB 10LB 24CT 5LB 25LB 10LB 24CT 24CT 12CT 24CT 30CT 10LB 36CT 20LB 10# FLAT 11LB 1# 10LB 20LB 5LB BUNCH 1-LB 25STM BUNCH EA 2LB 24CT 2LB 2# 24CT 24CT 24CT 3LB 3LB 5LB 5LB 30LB 10LB 5LB 3LB 9CT 50LB 50LB 50LB 24CT 10LB 24CT 50CT 24# 12/1PT 8 /2LB 25LB 12 /1PT 10LB 10LB
DEMAND ORDER SCHEDULE ORDER CUTOFF
DELIVERY DAY
Monday, 2pm Tuesday, 2pm Wednesday, 2pm Thursday, 2pm Friday, 2pm
Wednesday Thursday Friday Saturday and/or Monday Tuesday
STK TYP S/O STK STK STK S/O STK S/O STK STK TYP STK S/O S/O STK TYP DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND DMND
SUPC 8085896 5456129 7227160 7004298 5392607 8812232 9058611 5741339 8778221 139915 9750811 7065764 78592 9744293 140251 8089351 7006548 1937438 9075235 4761587 6631438 7432067 9152471 4455069 7248448 SUPC 6568570 4837114 7716913 8156440 8841652 6505689 7040940 7564545 7391865 1625987 1153758 SUPC 7946239 4598918 7232327 8666968 8037707 1406172 5506639 1450984 2605004 6512909 6863031 7873221 7961311 3074879 2764540 3314317 9039611 2606150 5207386 7004775 790459 3692803 6020863 4264214 5964754 7453113 6102699 8901878 291052 5309325 7448263 2604684 2421820 933677
MIRCOS FLOWER AMARANTH RED MICRO FLOWER EDIBLE BLEND MICRO FLOWER EDIBLE BUZZ BUTTON FRSH FLOWER EDIBLE DIANTHUS MICRO FLOWER EDIBLE FIRESTIX FRSH FLOWER EDIBLE LAVENDAR WAND GREEN MICRO ARUGULA GREEN MICRO BASIL OPAL GREEN MICRO BEET BULLS BLOOD GREEN MICRO BURGUNDY AMARANTH GREEN MICRO CELRY GREEN MICRO CHEFS BLEND GREEN MICRO CHIVES GREEN MICRO CILANTRO GREEN MICRO FENNEL CUT GREEN MICRO MINT FRSH GREEN MICRO MINT LAVENDAR GREEN MICRO PEA GOLD SHOOT GREEN MICRO RNBOW MIX GREEN MICRO RUBY RADISH GREEN MICRO WATERCRESS HERB ASST FRSH MICRO MIX HERB BASIL MICRO POPCORN MCRO GREENS SHOOTS VEGETABLE MIX MICRO CRUDITE FR BABIES BEET BABY GOLD BEET BABY RED FRSH BOK CHOY BABY FRSH BRUSSEL SPROUT BABY FENNEL ANISE BABY FRSH LETTUCE BABY TREVISO LETTUCE MIZUNA BABY TURNIP BABY FRSH W/TOP SQUASH BABY GREEN PTY PAN SQUASH BABY PATTY PAN YEL FRSH SQUASH BABY ZUCCHINI FRESH ORGANIC APPLE GALA FRSH ORGANIC APPLE GALA ORGANIC ARUGULA ORGANIC WILD CLAMSHELL BANANA FRESH ORGANIC BLUEBERRY FRESH ORGANIC RASPBERRY RED FRSH ORGANIC STRAWBERRY FRESH ORGANIC BRUSSEL SPROUT FRSH ORGNC CABBAGE RED ORGANIC CARROT FRESH ORGANIC CARROT SHRD MIX ORNG/YEL ORGNC CAULIFLOWER FRESH ORG CELERY FRESH ORGANIC CILANTRO FRESH ORGANIC CILANTRO FRESH ORGANIC CUCUMBER FRESH ORGANIC GARLIC PEELED ORGANIC GARLIC WHL BULB FRSH ORGANIC CHARD SWISS RNBOW ORGANIC HERB ROSEMARY ORGANIC KALE FRESH ORGANIC BLK LETTUCE ROMAINE HEARTS ORGANIC LETTUCE SPRING MIX SWT ORGANIC ONION RED ORGANIC ONION YELLOW ORGANIC PEPPER RED BELL ORGANIC PEPPER YELLOW BELL ORGANIC POTATO FRESH RED A ORGANIC POTATO SWEET ORGANIC BAG POTATO YUKON GOLD ORGANIC CELERY ROOT ORGANIC SPINACH BABY ORGANIC TOMATO FRESH TOV ORGANIC LOCAL TOMATO ROMA FRSH ORGANIC
PACK SIZE 4OZ 200CT 30CT 1OZ 100CT 50CT 4OZ 4OZ 4OZ 4OZ 4OZ 4-OZ 4OZ 4OZ 4OZ 4OZ 4OZ 8OZ 4OZ 4OZ 4OZ 8OZ 4OZ 4OZ 30CT PACK SIZE 24CT 24CT 10LB 11LB 24CT 12CT 2LB 24CT 10LB 10# 5LB PACK SIZE 40LB 88CT 2LB 40LB CASE 12/.5PT 8/1LB 10# 45LB 25LB 2/5LB 9-16CT 24CT 30CT 3/.7OZ 36CT 5# CASE 24CT 8OZ 24CT 12/3CT 3LB 40LB 40LB 11LB 11LB 50LB 12/3LB 50LB 5LB 4LB 11LB 25LB
STK TYP S/O STK S/O S/O S/O STK STK S/O STK S/O STK STK STK STK S/O STK S/O S/O STK STK S/O S/O STK S/O S/O STK TYP STK STK STK S/O S/O S/O STK S/O STK STK S/O STK TYP STK S/O STK STK S/O S/O S/O S/O STK STK STK STK S/O S/O STK S/O STK S/O S/O STK STK STK STK STK STK STK STK STK S/O S/O S/O STK STK S/O
Contact your sales representative for more information Sysco Arizona • 611 S 80th Avenue • Tolleson, AZ 85353
Warm Spinach Salad ................................................................... INGREDIENTS
SUPC #
1/2 Lb Baby Spinach 3 Slices Bacon 1 Lb Shrimp 15 Oz Cannellini Beans
8474538 1005842 6734939 3758038
SUPC # 1/4 Cup Extra Virgin Olive Oil 1 Ea Shallot 1 Tbl Dijon Mustard 1/4 Cup Red Wine Vinegar
4497301 1437565 4064978 4113056
DIRECTIONS Spread the spinach on a large platter. In a large skillet, cook the bacon over moderate heat until crisp, about 4 minutes. Drain off all but 2 tablespoons of the bacon fat. Season the shrimp with salt and pepper and cook it with the bacon over moderately high heat until just white throughout, about 4 minutes. Add the beans, season with salt and pepper and toss until heated through, about 1 minute. Scrape the shrimp and beans onto the bed of spinach. In the same skillet, heat 1 tablespoon of the olive oil. Add the shallot and cook over moderately low heat until softened, about 1 minute. Add the mustard to the skillet and whisk in the red wine vinegar, then whisk in the remaining 1/4 cup of olive oil. Season the dressing with salt and pepper, pour it over the salad and serve. Makes 4 Servings
Mahi Mahi with Tomato, Olive & Caper Sauce ................................................................... INGREDIENTS
SUPC #
2 Tbl Extra Virgin Olive Oil 4-6 Oz Mahi Mahi Fillets 1 Ea Small Yellow Onion 1 Ea Garlic Clove, minced 3/4 Cup Dry White Wine 1 Tsp Oregano, dried
4497301 2062760 8877573 0077172 5229158
SUPC # 14.5 Oz Tomatoes, diced 1/2 Cup Pitted Green Olives, drained, rinsed, coarsely chopped 1 Tbl Capers, drained, rinsed 1/4 Cup Flat Leaf Parsley, fresh, chopped 4 Cups Long Grain Rice, cooked
6894125 4920736 5535687 6831515 4671434
DIRECTIONS Heat 1 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Season the fish on both sides with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, turning once, until the fish is just opaque throughout, 3 to 5 minutes per side. Transfer to a plate and keep warm. Heat the remaining 1 Tbs. oil in the skillet over medium heat, add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds more. Stir in the wine and oregano. Bring to a boil, lower the heat to low, and simmer until the liquid is reduced by half, about 3 minutes. Stir in the tomatoes and their juice, the olives, and capers. Bring to a simmer and cook until the sauce has reduced slightly, about 5 minutes. Stir in the parsley. Serve the fish topped with the sauce.
Roast Salmon with Dill Cream & Rye Crumbs ................................................................... INGREDIENTS
SUPC #
1/2 cup sour cream 1/3 cup plain Greek-style yogurt 1/3 cup chopped fresh dill 2 tsp. lemon juice Pinch granulated sugar
0284861 0621617 1794866 4063095 5087572
SUPC #
3 oz. (1 to 2 slices) dense European-style rye bread, crumbled to fine crumbs 2 medium scallions, thinly sliced, white and dark green parts separated 4 tsp. extra-virgin olive oil; more for drizzling 4-6 oz. skinless salmon fillets
2500827 8678120 4497301 7576705
DIRECTIONS Position a rack in the center of the oven and heat the oven to 500°F. In a small bowl, whisk the sour cream, yogurt, dill, lemon juice, and sugar. Season to taste with salt and pepper. Combine the breadcrumbs, scallion whites, oil, and a large pinch each salt and pepper in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the breadcrumbs crisp and the scallions brown, 10 to 12 minutes. Set aside to cool. Meanwhile, lightly oil a large rimmed baking sheet. Place the fish on the baking sheet, season with salt and pepper, and drizzle with olive oil. Roast until firm and just opaque throughout, 5 to 8 minutes, depending on thickness. Serve the fish topped with some of the sauce, breadcrumbs, and scallion greens. Pass the remaining sauce and breadcrumbs at the table.
Winter Beet and Pomegranate Salad ................................................................... INGREDIENTS
SUPC #
6 beets, quartered or cubed 2 tablespoons olive oil 1 1/2 cups raw pecans 1/3 cup real maple syrup 1/4 teaspoon cayenne pepper 6-8 cups mustard greens or mixed greens arils from 1-2 pomegranates
4424729 4497301 7078389 6219331 5229398 1167287 1115506
SUPC #
6 ounces gorgonzola cheese, crumbed Balsamic Citrus Dressing 1/3 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon fig preserves 2 teaspoons orange zest + 2 tablespoons freshly squeezed orange juice
7828340 4497301 5084769 0987218 8681213
DIRECTIONS Preheat the oven 400 degrees F. Toss the beets together with the olive oil and a good pinch of both salt + pepper. Spread the beets out in an even layer on two baking sheets. Roast for 30-35 minutes or until lightly charred and tender. Allow to cool before adding to the salad. Meanwhile, line another baking sheet with parchment paper. Add the pecans to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake (at 400 degrees F.) for 15-25 minutes, stirring 2-3 time throughout cooking until the pecans are toasted and golden. Remove from the oven and spread the pecans in one layer. Allow to cool. Add the greens to a large bowl. Add the pomegranate arils, beets, pecans and goat cheese. Give the salad a gentle toss. To make the dressing, combine the olive oil, balsamic vinegar, fig preserves, orange zest + juice and a pinch of salt + pepper in a bowl or glass jar. Drizzle the dressing over the salad or serve along side the salad. Enjoy!
Demand Status
Henry Porter & Walter Dietrich European Import Specialist
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™ White russet™
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Get ready:
New I-9 form is set for January 2017 Restaurant and other employers will soon be required to use a revised version of the government’s I-9 form when hiring new employees.
December 2, 2016 The United States Citizenship and Immigration Services, a division of the Department of Homeland Security, published its new version of the form Nov. 14. Beginning Jan. 22, 2017, all U.S. employers must start using it. Employers can use the current version, dated March 8, 2013, until Jan. 21. After that, they must use the form dated Nov. 14, 2016. I-9 forms are used to verify an employee’s identity and eligibility to work in the United States. The USCIS said the revised three-page form will be easier to complete on a computer. It also is designed to reduce confusion and will help employers avoid technical errors that could result in hefty fines. The changes include: Prompts to ensure information is entered correctly. It will notify the user of any missing fields, dates inputted incorrectly and social security numbers that are missing a digit. Improved naming convention. Employees now only need to provide “other last names used” rather than “all other names” used. This is expected to avoid possible discrimination issues and protect privacy of transgender and other individuals who have changed their first names. A dedicated area for additional information. Employers currently provide this in the margins of the form. Other enhancements include: Drop-down lists and calendars. Embedded instructions that pop up when the cursor hovers over each field. Instructions separate from the form. Employers are still required to present the instructions to employees completing the form. Buttons that allow users to access instructions electronically, print the form, and clear the form to start over. A QR code that’s generated once the form gets printed. This can streamline and facilitate auditor reviews. The USCIS said employers must remember that the revised I-9 form must still be printed out so employees and/ or their preparers can sign them. They can be stored on- or off-site in a single format or combination of formats, such as paper, microfilm or microfiche, or electronically. Go to the USCIS website to learn more about the changes to the I-9 form.
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Sysco Arizona, Inc. 611 S. 80th Ave. | Tolleson, AZ 85353 Tel (623) 936-9920