The Main Ingredient - Holiday 2015

Holiday 2015

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Food Trends for 2016

Table of

Contents Veggies: Unsung Heroes

06

04 Food Service Facts 5HVWDXUDQW 7HFK 7UHQGV 05 Flavour of Canada Pro๏ฌ le 7RXUR &KXUUDVFDULD %UD]LOLDQ 6WHDNKRXVH 5LFKPRQG +LOO 21

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14 The Main Ingredient Exclusive Recipes 16 Hottest Food Trends for 2016 &XULRXV DERXW UHVWDXUDQW DQG IRRG WUHQGV IRU " /RRN QR IXUWKHU 20 STIR: Spotlight on Sysco Calgaryโ s Foodservice Consulting Team & Fail or Pro๏ฌ t in the Restaurant Business Hottest Food Trends for 2016

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Food Service Facts

The

TopResolutions Ten For 2015

Stay fit and healthy 02. Lose weight 03. Enjoy life to the fullest 04. Spend less, save more 05. Spend more time with family & friends 06. Get organized 07. Will not make any resolutions 08. Learn something new/new hobby 09. Travel more 10. Read more 01.

37 % 32 % 28 % 25 % 19 % 18 % 16 % 14 % 14 % 12 %

That’s a lot of dough!

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4 :: Holiday 2015 :: the main ingredient

Flavour of Canada PrWÃ&#x2026;TM"

Richmond Hill, ON

Owners Paul Federico and Ajay Pahwa

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Veggies:

By Kelly Putter

Pretty, colourful and tasty РђЊ you canРђЎt say that about all foods. So this holiday, letРђЎs give our veggies the respect they deserve.

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Unsung Heroes of your holiday table

the main ingredient :: Holiday 2015 :: 7

New

Frenched Chicken Wing Drumettes!

This delectable premium wing offering is perfect served as an appetizer or on a shared platter.

All the juicy great flavour without the mess.

Fully cooked, just heat and serve with your favourite seasoning or dip.

Gluten free, Halal certified.

Contact your Sysco Marketing Associate for more information. 路 Order Code 3314384 路 Pack Size 2 x 2kg E X P E R T S

M O N D I A U X

8 :: Holiday 2015 :: the main ingredient

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V O L A I L L E

Unsung HeroesРђд continued.

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Breaded Whole Muscle Breast Strip with Flax Nu Nutritious, utr trit itio ious us le lean an b breast reas re astt strips in a delicious crispy coating with ground and whole flax seeds. A source of Omega-3 fatty acids.

Great item for healthcare, school cafeteria, daycareРђд Users who are looking for healthier alternatives

100% chicken breast meat Source of fiber Trans-fat free Individually frozen РђЊ use what you need

CE OF SOUR GOOD

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OMEG 3

Breaded Whole Muscle Breast Strip with Flax Sysco Order Code: 4678479 Рђб 80-100 portions per case Рђб Pack Size: 2 x 2kg bags

the main ingredient :: Holiday 2015 :: 9

The o 10 :: Holiday 2015 :: the main ingredient

enSkinny Salt Healthy eating means reducing sodium in everything from retail food to restaurant menus. Is the war on sodium worth its salt?

By Kelly Putter

Whatâ&#x20AC;&#x2122;s the diï¬&#x20AC;erence between sodium and salt?

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VRXS DQG FKHHVH Is it possible for restaurants to lighten up on the sodium?

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Any way you slice it…

Turkey Stir Fry

12 :: Holiday 2015 :: the main ingredient

Traditional Turkey Club

Open Face Turkey Sandwich

Stuffed

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and you can do a lot more with turkey than just slice it.

Turkey Breast

Turkey Club Roti

Our Fabulous and FREE!

Ambassador Program

Whatâ&#x20AC;&#x2122;ll it cost you to create the recipes and promo materials you need to make turkey the star on your menu? Absolutely nothing!

Our Ambassador Program is a no-charge, customized service available exclusively to foodservice professionals like you. Weâ&#x20AC;&#x2122;ll help you locate turkey products and suppliers, develop a turkey strategy and delectable recipes, and even create staďŹ&#x20AC; incentives and customer programs. Now thatâ&#x20AC;&#x2122;s one turnkey turkey program and itâ&#x20AC;&#x2122;s FREE! Email us at: ambassador@turkeyfarmers.on.ca to get all the tasty details.

the main ingredient :: Holiday 2015 :: 13

Turkey

Sysco :: the main ingredient EXCLUSIVE RECIPE

Source: Ontario Turkey (makkesi esitsu uper.caa)

Directions: In a large soup pot, heat oil and add onions and celery.

Cook until onion is soft. Add turkey strips and sautĂŠ until no longer pink. Stir in turkey stock, all vegetables, barley, thyme and oregano. Simmer 10-12 minutes until vegetables are tender crisp. Stir in parsley and season with salt and pepper to taste.

Ingredients:

Tip: instead of barley, add 1 cup (250mL) of cooked rice or pasta.

4 cups (1 L) turkey or chicken stock

1 tbsp (15 mL) oil 1 cooking onion, chopped 1 stalk celery, chopped 2 cups (500 mL) cooked Ontario turkey, cut into strips

1/2 cup (total 3 cups (750 mL) 125 mL) each, fresh or frozen green beans, carrots, broccoli, lima beans, corn, zucchini 3 tomatoes, peeled and quartered 1/2 cup (125 mL) pearl barley 1/2 tsp (2 mL) each, thyme and oregano 2 tbsp (25 mL) fresh parsley, chopped salt and pepper to taste

Pulled Turkey

Sysco :: the main ingredient EXCLUSIVE RECIPE

Source Sou e: Ontario O rio i Turk Turk rkey (mak maakesi ma esitsu siitsu tsuper tsuper p .ca .ca)) .c

Use your slow cooker to make this delicious pulled turkey recipe that will give you enough to share at a big gathering. Serve it on its own in buns, or use half of it for a super tasty poutine or even nachos!

Prep Time: 15 minutes Cook Time: 6 to 8 hours on Low, 3 to 4 hours on High Yield: 7 to 8 cups (1.75 to 2 L) In a slow cooker, whisk together passata, broth, vinegar, chili p powder, sugar, coriander, cumin, 1/4 tsp (1 mL) of the salt and cayenne pepper.

Stir in onions and garlic; set aside.

In a large bowl, rub turkey thighs with oil, thyme, remaining salt and pepper. Heat a large nonstick skillet over medium high heat and brown turkey thighs well on both sides. Nestle in sauce in slow cooker and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours until turkey meat is falling off the bones.

Remove turkeyy thighs from slow cooker and shred meat with two forks while removing any bones or cartilage. Return shredded turkey to slow cooker and stir into sauce to coat well. Serve on buns, over rice or noodles or in another great turkey recipe.

Makes 8 to 10 servings.

Pulled Turkey Poutine:: You will need half of the pulled turkey recipe to make a deliciously meaty poutine!

1 jar (660-720 mL) tomato passata (strained tomato purée)

• 1 bag (750 g to 1 kg) frozen french fries • 3 1/2 cups (875 mL) pulled turkey, hot (see recipe) • 2 cups (500 mL) shredded mozzarella cheddar cheese blend

1/4 cup (60 mL) apple cider vinegar

Bake french fries according to package directions on a large parchment paper lined baking sheet.

Then, ladle pulled p turkeyy and sauce evenlyy over top p of fries and sprinkle p with cheese. Bake in 400 F (200 C) oven for about 10 minutes or until cheese has melted.

1 1/2 tsp (7 mL) ground coriander

Pulled Turkey Nachos: Omit baked fries and use 1 bag (300 g) tortilla chips.

1 onion, chopped

Makes 6 servings.

1/2 cup (125 mL) turkey or vegetable broth

3 tbsp (45mL) packed brown sugar 2 tbsp (30 mL) chili powder

1 tsp (5 mL) ground cumin 3/4 tsp (4 mL) salt 1/4 tsp (1 mL) cayenne pepper

3 cloves garlic, minced 3 lb (1.5 kg) bone-in Ontario turkey thighs, skin removed or bone in, skinless Ontario turkey breast 1 tbsp (15 mL) canola oil 2 tsp (10 mL) dried thyme leaves 1/2 tsp (2 mL) fresh ground pepper

By Kelly Putter

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Oktoberfest all year.

Thereâ&#x20AC;&#x2122;s mounting consumer interest in comfort-heavy German fare, such as artisanal sausages, beer cheese soups and soft pretzels. Think Bratwurst, housemade mustards, Belgian-style fries, schnitzel, späetzle and Bavarian brews.

New ethnic niches ďŹ&#x201A;ourish.

Ethnic food and drink is trending towards a more adventurous niche. Look for foodie favourites like Chinese rou jia mo, Tijuana danger dogs, Hawaiian poke, Mexican elotĂŠ and Hong Kong egg wafďŹ&#x201A;es to emerge.

Curious about restaurant and food trends for 2016?

Look no further.

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All-in on adult beverage innovation.

Smoky and bitter ďŹ&#x201A;avours, ultra-sour liqueurs and herb-infused spirits spark creativity behind the bar. Beer cocktails and â&#x20AC;&#x153;winetailsâ&#x20AC;? reveal the versatility of beer and wine. And the hard cider trend will spin off in new directions: expect â&#x20AC;&#x153;hardâ&#x20AC;? soft drinks, especially spiked root beers and ginger ales, to capture the spotlight next.

Workforce squeeze.

Canadaâ&#x20AC;&#x2122;s restaurant industry has been put on notice, with government regulations poised to shake up operations. The strict moratorium on temporary foreign workers, coupled with newly enacted penalties for employer noncompliance, will have a disproportionate impact on restaurants. So will the rise in minimum wages across six provinces.

The slow-coffee movement.

The everyday cup of java is becoming more reďŹ ned, as forward-thinking cafĂŠs are taking coffee to the next level. Cold brews, single-origin coffees, limited bean batches and â&#x20AC;&#x153;pour overâ&#x20AC;? techniques are being heavily promoted to emphasize unique, robust ďŹ&#x201A;avours, higher quality, premium components and artisanal preps. As the mainstream coffee consumerâ&#x20AC;&#x2122;s palate evolves, watch for elevated concept modelsâ&#x20AC;&#x201D;such as espresso tasting barsâ&#x20AC;&#x201D;also to come into vogue.

2016 Food trends… continued.

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Wishing you

Magic this

Holiday Season I N SPI RED

Featuring BakerSource Ciabatta Breakaway Roll – SUPC 3325291 18 :: Holiday 2015 :: the main ingredient

I NNOVAT IO N

Visit us at www.canadabreadfoodservice.com

Sara LeeÂŽ Cheesecake

Cranberries a memorable option for the health-conscious consumer, substitute in place of raisins for an exciting twist Please contact your Sysco Marketing Associate for more information.

Breathtakingly Delicious.

Product

Net. Weight/Pack

Sysco Code

French Cream Cheesecake Tray Pack Creamy New York Style Cheesecake French Cream Cheesecake New York Style Cheesecake

4 x 2070g/73oz 4 x 1928g/68oz 8 x 1191g/42oz 4 x 1928/68oz

1011600 1333095 1011485 1011576

Contact your Sysco C S Marketing M k i Associate A i ffor more information. i f i

Contact your Sysco Marketing Associate for more information.

Cranberries Dried Order Code [0737482] â&#x20AC;˘ Pack Size 2 x 1.5 kg

the main ingredient :: Holiday 2015 :: 19

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By Bob Frei C.C.C., Manager of Business Resources, Sysco Victoria

Spotlight on Sysco Calgary Albertaâ&#x20AC;&#x2122;s Foodservice Consulting Team 2I FRXUVH WKHVH DQG PRUH TXHVWLRQV VHHP WR EH VHOI HYLGHQW DQG \HW ZH ĘŽQG WKDW PDQ\ ORQJ WHUP RSHUDWRUV DW RQH WLPH KDG DQVZHUHG WKHVH YHU\ TXHVWLRQV DQG RSHUDWHG TXLWH VXFFHVVIXOO\ IRU PDQ\ \HDUV %XW RYHU WLPH LQ UHDFWLRQ WR UHDO DQG SHUFHLYHG FLUFXPVWDQFHV RSHUDWRUV LQYDULDEO\ HQG XS DOWHULQJ PDQ\ DVSHFWV RI WKHLU EXVLQHVV DQG LQVWHDG RI VWD\LQJ WUXH WR WKHLU RULJLQDO LQWHQWLRQ HQG XS EHFRPLQJ HYHU\WKLQJ WR HYHU\ERG\ 2RSV ZKR DUH \RX QRZ" &RPSHWLQJ ZLWK \RXU FRPSHWLWLRQ E\ KDYLQJ WR ORZHU SULFHV RU FXWWLQJ VWDƨ RU IRUHJRLQJ PDNLQJ D SURĘŽW" 6R PD\EH ZH QHHG WR JHW EDFN WR EDVLFV WKHQ"

Christopher p Chabot

Step 1: Letâ&#x20AC;&#x2122;s answer the questions above and re-evaluate all aspects of the business.

Step 2: Deriving your ďŹ nancial data? Do you use an up to date POS system? Do you take a regular accurate inventory of your food items as well as your beverages with real prices?

Step 3: Analyze your menu using a menu engineering program. Many establishments look at their POS print out and decide their menu changes based on how many of each item they sell. But what if those items you sell tons of are not proďŹ table? Using a menu engineering program will point to issues on your menu and allow you to make well informed decisions about the needed changes.

Step 4: Make the desired changes.

Step 5: Collect your new accurate data, evaluate it to make sure you are seeing desired results, allowing a reasonable time for changes to take eďŹ&#x20AC;ect. If results are not as anticipated, re-evaluate and correct the issue.

Christopher p Sprentz, p CCC

And donâ&#x20AC;&#x2122;t forget; call your neighborhood STIR Team and we can lend a helping hand!

syscostir.ca

www.

Chef Christopher Chabot was born and raised in Elmvale Ontario.

His love of cooking came from cooking alongside is mother and grandmother for family gatherings. When he was 15 he started work at a local ski resort where he got his ďŹ rst taste of working in a commercial kitchen. Chris graduated with Honours from the Culinary Institute of American, in Hyde Park New York in 2004.

After Graduation he moved to Vancouver BC, where he worked for 8 years. Chrisâ&#x20AC;&#x2122;s experience ranges from ďŹ ne dining, hotels, high volume, pubs and even a ďŹ&#x201A;oating ďŹ shing lodge. In his spare time he enjoys cooking for friends, reading up on current food trends, and relaxing with a nice glass of Scotch.

Business Resource Manager, Sysco Calgary Christopher began his culinary career in 1982, working at a pizzeria in Saskatchewan. A few years later he was offered an opportunity to work in a hotel where he quickly established himself as a skilled cook.

In 1988, Christopher moved to Calgary and obtained his Red Seal designation. In the years to follow, Christopher held several Executive Chef Positions at some of Calgaryâ&#x20AC;&#x2122;s most well-known establishments.

In 2002, he achieved the designation of CertiďŹ ed Chef de Cuisine (CCC) and in 2005 he was awarded â&#x20AC;&#x153;Chef of the Yearâ&#x20AC;? by his peers.

In 2006, Christopher was offered the prestigious role of Corporate Chef at Sysco Calgary. His other roles at Sysco have included Culinary Business Resource Specialist, Marketing Manager and his current role: Business Resource Manager. Christopher is happily married with two very active daughters. In his spare time he works as a ďŹ reďŹ ghter with the county of Rocky View.

David Swanson Reinhardt,

CCC

Corporate Chef, Sysco Calgary

David began his culinary journey at the age of 14 working at a local restaurant. since that time Chef David has explored the many different faces of food service; private clubs, restaurants, hotels and gold clubs. Just prior to joining Sysco, David was training a large hotel group nationally on inventory and cost control. He was the corporate standards leader and member of the culinary task force for menu design and implementation. Chef David achieved his Red Seal early in his career and was thrilled to achieve his CertiďŹ ed Chef de Cuisine (CCC) designation in 2001. Recently he obtained his Peer Auditor CertiďŹ cate in Health and Safety, earning the title of CertiďŹ ed Food and Beverage Executive. When the apron is off, David can be found exploring our great province, hiking, camping, running the local trails and spending time with his wife Erin and their family. He is a scouting leader and the Vice President of the board of directors for the Childrenâ&#x20AC;&#x2122;s Link Society. Chef David is passionate about the environment, developing the chefs of tomorrow, being part of the vibrant food scene, sustainability, local products and Canadian wine.

To book your session, please contact us at stir@corp.sysco.ca

REFRESHED SYSCO IMPERIAL ROASTED GARLIC AIOLI DIP AND SPREAD Order code 3242050 2/3.78L - Deep fried panko crusted italian sausage risotto balls.

- Ko Korrean st style grilled ham and cheese sandwich with gochujang roasted garlic aioli on sweet milk bread.

SYSCO IMPERIAL BALSAMIC VINAIGRETTE Order code 0391938 2/3.78L - Baby spinach salad with dried cherries, toasted pine nuts, asian pear and goat cheese - Fresh heirloom tomatoes, frisee lettuce, fresh berries, green wheat cracked freekeh, ffeta cheese.

SYSCO IMPERIAL CRANBERRY CITRUS VINAIGRETTE Order code 9590555 2/3.78L - Roasted beet, orange, baby arugula, red quinoa and ffeta cheese - Warm seasonal mushroom, peppered bacon, red pear and baby kale SYSCO CLASSIC CHIPOTLE MAY A ONNAISE Order code 1415340 2/3.78L - Cotija steak torta, red onion, crushed avocado, pico de gallo, shredded cabbage, sliced jalapeno - Fire roasted veggie wrap, quinoa, fresh spring greens, roasted red peppers, fresh seasonal vegetables in a cilantro tortilla

Contact your Sysco Marketing Associate ffor more info f rmation.

A great new era for grain.

Ardent Mills can help you serve up

INNOVATIVE OFFERINGS with holiday cheer.

Our variety cookie mix and your imagination will deliver the homemade look and taste that you are looking for this season.

SUPC

PRODUCT

PACK

6412680

Robin Hood Variety Cookie Base

20 kg

6685103

Robin Hood Soft ‘N Chewy Oatmeal Cookie Mix

20 kg

1543095

Robin Hood Authentic Oatmeal Cookie Mix

20 kg

6552123

Robin Hood Shortbread Cookie Mix

20 kg

ardentmills.ca ©2014 Ardent Mills ROBIN HOOD is a registered trademark of Smucker Foods of Canada Corp., used under license.

22 :: Holiday 2015 :: the main ingredient

Flavour of Canada PrWÃ&#x2026;TM" Creating Canadaâ&#x20AC;&#x2122;s Best Backyard

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the main ingredient :: Holiday 2015 :: 23

Give

Gift Cards

Want to boost sales this holiday season?

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By Kelly Putter the main ingredient :: Holiday 2015 :: 25

Sysco Marketing Associate Pro№гЂle: Ryan Gurney Рђб Sysco co Kelowna Kelown

Q: Describe how you have helped customers solve problems.

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Q: Describe the account composition of your territory (ie street, pub, №гЂne dining etc.)

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Q: What are your goals for the future? Future plans with any particular accounts.

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Q: What foodservice trends do you see emerging? How do you respond to them?

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High Performance Nitrile Gloves Available in: 4/100 Small (SUPC #3384650) Medium (SUPC #3384646) Large (SUPC #3384629) XLarge (SUPC #3384668)

10/100 Small (SUPC #3384697) Medium (SUPC #3384680) Large (SUPC #3384675) XLarge (SUPC #3384709)

Contact your Sysco Marketing Associate for more information.

Don’t forget your pan liners for all your cooking needs!

(SUPC #9748187)

Have your guests rise to a Real fresh cup of coffee or tea, brewed one RealCup at a time. ®

®

RealCup In Room m Solution Convenience and Portion Coontrol in every cup.

C • Convenient and cost effective in room hot beverage solution. ®

• RealCup offers a wide variety of satisfying coffee and tea blends in a recyclable EcoCup™ format.

• Consistent taste. ®

• Easy to use, place the RealCup p capsule into the brewer, add water and press a button.

For more information about the R RealCup brand and EcoCup™ capsules, contact Mother Parkers at 1-800 0-387-9398. realcup.com mother-parkers.com ®

the main ingredient :: Holiday 2015 :: 27

BRING CALIFORNIA HOME FOR THE HOLIDAYS

Serve canned California Cling Peaches.

Theyâ&#x20AC;&#x2122;re the perfect choice for foodservice: delicious and decadent, sweet and succulent. Better still, canned California Cling Peaches are easy and inexpensive to work with. Canned at peak ripeness, all the flavour, nutrition and freshness are locked in. And they stay that way for up to two years, ensuring you always have consistently perfect peaches to serve. In fact, Nutrition & Food Sciences found that canned often trumps fresh in price, prep time and food waste.

For more recipe ideas visit

www.calclingpeach.ca

California Cling Peaches are available from your Sysco Marketing Associate.