Foodie Arizona Magazine August 2016

SUMMER 2016

AUGUST

Sysco Introducing

mobile

Celebrating

Summer Olympics How to Leverage Instagram for Restaurant Marketing Success

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AZ

2016 CALENDAR

AUGUST 2

National Ice Cream Sandwich Day

AUGUST 5

Rio 2016 Summer Olympics

AUGUST 17

Arizona Specialty & Fine Food Show

AUGUST 7

Friendship Day

AUGUST 21

Senior Citizens Day

AUGUST 21

End of Summer Olympics

AUGUST 26

National Dog Day

AUGUST 30

Toasted Marshmallow Day

AUGUST 31

National Trailmix Day

*Offer ends 8/11/16. Pricing on advertised items is subject to change at any time.

Shop all Beat The Heat Products at https://www.suppliesonthefly.com/!/BeatTheHeat-Promo/

Sku 600395

NUESKE HAM, BONELESS SMOKED SUPC:6061315 Case 2/6-9#

Smoked Boneless Ham Apple wood smoked boneless ham with beautiful, deep pink meat and golden exterior. Moist, smoky whole ham perfect for deli cases, foodservice and retail. Warm gently or serve cold. (IL,TX,GS) Type: APPLEWOOD SMOKED BONELESS HAM Country of Origin: United States

Other Information: • No Trans Fat • Gluten Free • Life: 365 DAYS FROM MFG

Sku 4171662

VALR COCOA NIBS SUPC:4171662 Case 1/1KG

Cocoa Nibs Uniformly ground, roasted cocoa nibs. Nibs and the actual cocoa bean with no added sugar, fats, etc. Use to create texture in tuiles and other pastry items, or steep in liquid for a dark cocoa flavor. (IL,TX) Type: ROASTED/CRACKED COCOA BEANS Country of Origin: France

Other Information: • Natural • Life: 365 DAYS FROM MFG

Sku 660478

POMEGRANATE MOLASSES SUPC:1552516 Case 12/20Z

Pomegranate Molasses POMEGRANATE MOLASSES (IL,TX,GS) Type: Country of Origin: United States

Other Information: • Life: 365 DAYS FROM MFG

Sku BK6894

PATIS DEXTROSE SUPC:6474169 Case 1/5KG

PatisFrance Dextrose Powder Dextrose powder is used for making ice creams and sorbets. (IL,TX) Type: SUGAR Country of Origin: France

Other Information: • Life: 365 DAYS FROM MFG

Sku BK382

PATIS SUGAR, GRAIN PEARL SUPC:7356074 Case 1/22#

PatisFrance Grain Sugar White, grain sugar used for decoration on brioches, etc. Has a similar appearance to kosher salt. (IL,TX,GS) Type: GRAIN SUGAR Country of Origin: France

Other Information: • Life: 365 DAYS FROM MFG

Founded in 1911, Pel Freez is America`s leading and largest supplier of all natural, fresh and frozen rabbit products. Pel-Freez is the only USDA approved, Grade A supplier of rabbit meat; they also have a USDA inspector on premise during all production hours.

Pel-Freez rabbits are carefully bred and raised to yield mild and succulent white meat. Since diet largely determines flavor, the rabbits are fed a mixture of sweet alfalfa, hay, oats, wheat and barley, fortified with vitamin supplements. The rabbits are NEVER given preservatives or addi- tives.

To the educated food consumer the word rabbit might conjure a different image as its meat is growing in popularity. Why you ask? Here are a few good reasons.

Rabbit meat is a good source of protein. Ounce for ounce rabbit is higher in protein than any other domesticated animal.

Rabbit is tender, delicately flavored, all white meat, low in calories, cholesterol and sodium. Since more and more Americans are eating healthier, this delicious easy to prepare food fits today’s lifestyle. Rabbit is ideal for fast grilling, sautÊing, braising or roasting. Do not overcook.

Let this tender, flavorful meat hop into your meal plans!

Nutritional Value of Edible Meats Edible Portion Uncooked Rabbit Chicken Veal Turkey Lamb Beef Pork *From USDA Circular #549

% Protein

% Fat

Cal. per lb.

20.8 20.0 19.1 20.1 15.7 16.3 11.9

10.2 11.0 12.0 20.0 27.7 28.0 45.0

795 810 840 1.190 1.420 1.440 2.050

Gold Kiwi 36ct 3007622 Zespri® SunGold is an excellent source of vitamin C, containing two times more vitamin C than oranges. In fact, just one Zespri® SunGold covers your daily needs of vitamin C! A serving of Zespri® SunGold Kiwifruit provides as much potassium as a medium banana.

Zespri® SunGold Kiwifruit is a good source of antioxidant vitamin E..

Contact your sales representative for more information Sysco Arizona • 611 S 80th Avenue • Tolleson, AZ 85353

How to Leverage Instagram for Restaurant Marketing Success

With more than 500 million users, Instagram is quickly becoming one of the top social networks for brands to showcase visual content and engage users. By 2017, 71 percent of companies with 100 employees or more will use Instagram for marketing, and restaurants should be no exception. Social media is truly revolutionizing the dining experience.

Instagram helps restaurants engage guests with user-generated content, new menu items, incentives, and more. Feast their eyes first, and their bellies will follow.

• Tap into User-Generated Content

• Offer Incentives

• Use Geotags & Hashtags

• Follow Photography Rules

• Showcase New Menu Items

• Final Thoughts

• Give a Behind-the-Scenes Sneak Peek

Introducing...

Restaurant Management Made Easy You’re in control with new Sysco Mobile! Now you can place and review your Sysco orders from anywhere on your mobile device. Your business doesn’t sit still – why should you? Sysco Mobile provides anytime, anywhere access to make your business run more efficiently – and profitably!

ORDER • Create and review orders • Search product images and nutrition

TRACK • Track, review, and monitor your order deliveries

MANAGE • Modify and add to orders • Look up past orders • One step reordering • Access grocery lists

Download in the App Store or Google Play www.sysco.com

Gro wn in the id eal climate, res ulting in s uperior quality. Ro bust, d eep co lors and intens e f lav ors.

Gro wn all year. Gro wn naturally, no t F actory -Farmed in a building with artificial lights.

M I C R O A R U G U LA 4OZ

LAVENDAR WANDS 5 0C T

MICRO BEET BULLS BLOOD 4 OZ

MICRO CELERY 4 OZ

9 05 8 6 1 1

8812232

8778221

9 7 5 08 1 1

MICRO CHIVES 4OZ 007 8 5 9 2

MICRO CILANTRO 4OZ 9744293

MICRO RUBY RADISH 4 OZ 4761587

MICRO BASIL 4 OZ 9152471

POPULAR BLENDS

Micro Rainbow Intensity

Micro chef ’s blend

Micro Flower Blend

9075235 – 4oz

7065764 – 4oz

5456129 – 200ct

•

•

•

•

Blend consists of broccoli, brussel sprout, cabbage, kale, mustard, orach, and radish greens.

Available year-round.

•

Blend consists of broccoli, brussel sprout, cabbage, kale, mustard, orach, radish greens, and a confetti blend of edible flowers Available year-round.

• •

Vibrant and colorful combination of several micro flower varieties.

Wide array of flowers from sweet to tangy.

Available year-round.

Contact your sales representative for more information Sysco Arizona • 611 S 80th Avenue • Tolleson, AZ 85353

AIRLINE

n e k c i Ch reast B

9 Great Value Airline Chicken Breasts 9 Quality Eating Experience 9 Great Presentation 9 Fresh, Never Frozen

9 Hand Cut to Order 9 No Solution Added 9 See your MA about ordering guidelines

GRILLED SHRIMP WITH MANGO, LIME AND RADISH SALSA Prep 15m | Inactive 30m | Cook 10m

...................................................................

INGREDIENTS

SUPC

SALSA

SUPC

12 large shrimp 1/4 cup extra-virgin olive oil 1 lemon, juiced Kosher salt and freshly ground black pepper

2191393 4497301 2252013 6040760 5661442

2 limes 2 mangoes, diced 4 to 5 red radishes, diced 1 red onion, diced 1 tablespoon chili powder 1/2 bunch fresh cilantro leaves, chopped 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper

1048313 1007848 1230713 8313967 9806498 1048248 4497301 6040760/ 5661442

DIRECTIONS In a large bowl, toss the prawns with the olive oil, lemon juice, salt, and pepper. Let marinate for about a half hour while you heat up the grill. Grill prawns on each side until they turn pink, about 5 minutes depending on size.

Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these “supremes� into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix; season with salt and pepper. Place warm grilled prawns on a platter and top with salsa.

BUFFALO-STYLE SALMON Prep 25m | Cook 10m

...................................................................

INGREDIENTS

SUPC

2 tablespoons unsalted butter 2 tablespoons hot sauce 1 tablespoon maple syrup 1/4 teaspoon paprika Kosher salt 3 tablespoons crumbled blue cheese 2 tablespoons low-fat plain yogurt

7485170 6205698 6219349 8229208 6040760 0671677 0621617

SUPC 1 tablespoon fresh lemon juice 1 5 -ounce package baby arugula 3 stalks celery, thinly sliced 2 carrots, thinly sliced Vegetable oil, for brushing (4) 5-ounce skinless salmon fillets (about 1 inch thick) Freshly ground pepper

0475402 2539732 1120625 3879962 4119061 2547463 5661442

DIRECTIONS Make the sauce: Combine the butter, hot sauce, maple syrup, paprika and a pinch of salt in a small microwave-safe bowl; microwave until the butter melts, about 30 seconds. Whisk to combine. Preheat a grill or grill pan to medium.

Whisk the blue cheese, yogurt, lemon juice, 1 tablespoon water, 2 teaspoons of the prepared sauce and 1/4 teaspoon salt in a large bowl. Add the arugula, celery and carrots and set aside (do not toss).

Brush the grill with vegetable oil. Season the salmon with salt. Grill, brushing occasionally with the sauce, until marked and just cooked through, about 4 minutes per side.

Toss the salad and add salt and pepper to taste. Serve with the salmon and the remaining sauce.

Per serving: Calories 410; Fat 27g (Saturated 9g); Cholesterol 100 mg; Sodium 420 mg; Carbohydrate 10g; Fiber 2g; Protein 32g

GRILLED PANZANELLA Prep 25m | Cook 20m

...................................................................

INGREDIENTS

SUPC

Good olive oil 1 teaspoon minced garlic 1/2 teaspoon Dijon mustard 2 tablespoons champagne vinegar Kosher salt & freshly ground black pepper 1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick 1 large ripe tomato, cut into 1-inch cubes

4497301 4073342 4064978 4086229 6040760/ 5661442 8676959 1008648

SUPC

10 large basil leaves 3 tablespoons capers, drained 1 red onion, sliced into 1/4 inch rounds 1 red bell pepper, seeded and cut into 3 large pieces 1 yellow bell pepper, seeded and cut into 3 large pieces 1/2 small ficelle, cut into 1-inch thick slices

1794882 5535687 8313967 6980924 1580224 4427860

DIRECTIONS Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.

In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.

When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes.

Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.

Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

FARRO SALAD WITH GRILLED EGGPLANT, TOMATOES AND ONION Prep 20m | Inactive 1hr | Cook 15m

...................................................................

INGREDIENTS

SUPC

SHERRY VINAIGRETTE

SUPC

1 1/2 cups farro 3 Japanese (baby) eggplants, halved 1 small red onion, peeled, halved, and thickly sliced Olive oil, for brushing Salt and freshly ground black pepper 1/2 pint grape tomatoes, washed and sliced in 1/2 1/4 cup chopped fresh dill, plus more for garnish

7257567 7013733 7013733

1 small shallot, finely chopped 1/4 cup sherry vinegar or balsamic vinegar 2 teaspoons Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup chopped fresh dill 1/2 cup olive oil

1437565 5084777 4064978 6040760 5661442 6235378 4497301

4497301 6040760/ 5661442 6017263 6235378

DIRECTIONS Cook farro in a large pot of boiling salted water until just tender, about 15 minutes. Drain well and place in a large bowl.

Heat grill to high. While the farro is cooking, brush the eggplants and onion slices with oil and season with salt and pepper. Grill for 3 to 4 minutes on each side or until just cooked through. Remove from the grill and cut into 1-inch dice. Add the eggplant and onions to the farro along with the tomatoes and dill.

Pour Sherry Vinegar over the farro mixture and stir to combine. Garnish with additional dill. Best served at room temperature.

SHERRY VINAIGRETTE Whisk together the shallot, vinegar, mustard, salt, pepper, and dill in a small bowl. Slowly whisk in the oil until emulsified.

®

Classic Knives • Made of a special blend of steel containing nitrogen, giving the products: • High hardening • Optical cutting power • A long lasting edge • Excellent resistance to corrosion • Well-balanced anti-slip ergonomic handles • Choose from black or white handles

Ha Saki Knives • Constructed from nitrogen steel • Sharpened on one side of the blade, reducing friction and contact with the blade • Ideal for long and progressive cuts like filleting fish • Handles are constructed from synthetic resin POM for comfort and balance *Offer ends 10/12/16.

Shop all Smart Kitchen Solution Knives at https://www.suppliesonthefly.com/!/SmartKitchenSolutions-KnifeFSPromo/

Salmon & Tuna Poke Kits SUPC

Pack

Size

Brand

4045292 4045304

6 6

KITS KITS

GRT AM GRT AM

Description BRTUNA YEL FIN POKE CUBE KIT SALMON ATL POKE CUBE KIT

Carrot & Parsnip Fries SUPC

Pack

Size

Unit

Brand

4114290

6

2.5

LB

PATHLIF

Description VEGETABLE FRY CARROT/PARSNIP

Sysco Arizona, Inc. 611 S. 80th Ave. | Tolleson, AZ 85353 Tel (623) 936-9920