nourish
SUMMER 2019
TRUE NORTH STRONG &
CANADIAN MADE
FOOD FOR THOUGHT
MIND DIET THE
FIT & FLEX IN THE LIFE OF
SUMMER FEATURE
CHEF PATRICIA CARVALHO
Corporate Chef, Sysco Grand Montréal
Coconut Curry Roast Chicken PAGE 16
Double the Fun this Summer with
Thickened Ice Cream
Frozen texture modified treats with two easy-to-make options. Thickened Ice Cream Recipe
High Protein Ice Cream Recipe
• Add 2 cups (500 mL) of vanilla* ice cream plus 8 scoops
• Add 2 cups (500 mL) of vanilla* ice cream plus 4 scoops
of Resource® ThickenUp® Clear to a blender. • Blend all ingredients together in a blender for 7-10 minutes stirring intermittently. NOTES Using partially melted ice cream is easier to blend and you can add 1 tsp (5 mL) of cinnamon as a flavour option. ½ cup (125 mL) ice cream serving = 125 calories, 1 g of protein, 6 g fat, 18 g of carbohydrate *To thicken chocolate ice-cream use 9 scoops of Resource® ThickenUp® Clear.
of Beneprotein® and 6 scoops of Resource® ThickenUp® Clear to a blender. • Blend all ingredients together in a blender for 7-10 minutes stirring intermittently. NOTES Using partially melted ice cream is easier to blend and you can add 1 tsp (5 mL) of cinnamon as a flavour option. ½ cup (125 mL) ice cream serving = 150 calories, 7-8 g of protein, 6 g fat, 18 g of carbohydrate *To thicken chocolate ice-cream use 9 scoops of Resource® ThickenUp® Clear.
At room temperature consistency is IDDSI† Level 4 (pudding-like thickness). To maintain consistency, serve within 30 minutes. Product will become very firm if stored in refrigerator. Thickness testing, using IDDSI† testing methods, should occur at the intended serving temperature. Product Description Resource® ThickenUp® Clear
Beneprotein®
Format
SCC #
Vendor Item Code
Sysco Code
5 kg
007-73201-52247-2
12380434
301038
12x125 g
007-61303-667006-7
12380426
5336959
12 (24 x 1.4 g)
007-61303-667005-0
12380435
5336940
6 x 227 g
100-43900-29170-0
12151202
185579
75 x 7 g
100-43900-86365-5
12166668
696957
nes tle he a lthsc i e n c e . c a IDDSI (International Dysphagia Diet Standardisation Initiative), www.IDDSI.org All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland. ©2019 Nestlé. All rights reserved.
†
TM
e r u t l u C CANADA THE
OF
IN THIS ISSUE TRUE NORTH STRONG AND CANADIAN MADE PAGE 4
FIT AND FLEX – IN THE LIFE OF ROGER AND SHARON PAGE 8
SYNERGY INNOVATION SUMMIT PAGE 12
Note from the Editors
thirty-six million people in the country we call home,
CHEF PATRICIA CARVALHO AND HER RECIPE CREATIONS
Canada. This great country is personified by the vast array
PAGE 14
Spanning over eight thousand kilometers, from east to west, ten provinces and three territories boast some
of art, music, literature, and culinary delights of the many diverse people that live here, and have formed Canada to
TERRASSE ROSEMONT QUARTIERS
be a culture of many cultures.
PAGE 18
At Sysco, we are thrilled to bring some of those culinary delights Canada has to offer to your home. Follow Chef Patricia Carvalho on her journey to London, Germany, and the small town of Tadoussac, Quebec, as she creates recipes and memories along the way.
THE MIND DIET PAGE 20
Q&A – ASK A DIETITIAN, ASK A CHEF PAGE 23
Canada’s example of innovation, forward thinking, and leadership is readily imitated by Sysco. This was recently demonstrated at the Synergy Innovation Summit held in May in Mississauga, Ontario as we respectively gave to customers the Pioneer, Innovator, and Leadership awards. In this summer issue of Nourish you will also appreciate our tribute article to Canada, True North Strong and Canadian Made, as well as our Customer Feature— Groupe Sélection—where you will find residents making their own wine and savouring it on their roof-top terrace. How Canadian!
PUBLISHED BY: SYSCO CANADA 21 FOUR SEASONS PLACE, SUITE 400 TORONTO, ON M9B 6J8 WWW.SYSCO.CA/HEALTHCARE
Enjoy! CHRISTINE ROMANO, Healthcare Marketing Specialist, Sysco Canada
TAMMY JENSEN, Account Executive, Healthcare & Senior Living Sysco Alberta
WE WELCOME YOUR COMMENTS AND SUGGESTIONS. WRITE TO US AT: HEALTHCARE.MARKETING@CORP.SYSCO.CA PRINTED AND BOUND IN CANADA ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL OPERATING COMPANIES
TRUE NORTH STRONG
TRUE NORTH
STRONG&
Canadian MADE! TAMMY JENSEN Account Executive, Healthcare & Senior Living Sysco Alberta
When you think of Canada, what thoughts stir in your mind? Is it the French-Canadian dish made of French fries topped with fresh cheese curds, and slathered with gravy, known as poutine? Or maybe it’s the sugary nectar freshly tapped from maple trees, then drizzled onto newly fallen snow to make a sweet icy treat. For many more, it’s the memories of childhood activities such as snowshoeing in the backwoods, or playing hockey on frozen lakes and ponds. Are those your thoughts? Or are you thinking of all the great people that come from Canada? Names such as Terry Fox. The hero of heroes! The man who made people realize that cancer was not something to give in to, but rather something to stand up and fight against, all the while as he attempted to run across Canada with one leg. Tommy Douglas was another amazing Canadian, who later became known as the “Father of Medicare”. He felt it was every Canadian’s right to receive medical and hospital treatment, and that it should be funded by the government. And on a lighter side, who can forget the face of Hockey Night in Canada, Don Cherry, with his many wardrobe manifestations and over-the-top personality and charm? Thoughts of being Canadian are all that and more! It is a country of diverse people and cultures. Every province has its own feel and every city its own 4 SYSCO NOURISH
TRUE NORTH STRONG pulse. We are a nation that says sorry for just about everything, not because we feel we are to blame for things, but rather because we are polite and are humble. It’s a huge country geographically, but it seems that everyone knows everyone, or at least someone who knows someone you know. It’s a great country to be from, and a great country to move to. We enjoy four very distinct seasons, have great lakes, huge mountains, majestic waterfalls, and are surrounded by three oceans. We are the land of skyscraping cities and wilderness wildlife such as bears, wolves, and cougars. And before all that, we were the home of the dinosaurs. From east to west, when it comes to food, Canada has it all! This great country boasts varieties of seafood from the Atlantic, sweet maple syrup from Quebec, dairy from Ontario, wholesome vegetables and grain from Manitoba and Saskatchewan, grade AAA beef from Alberta, and orchards upon orchards of fruit from British Columbia. And so much more! The thought of Canada doesn’t just evoke a lot to the mind; doesn’t it also give you a sense of pride in your heart? At Sysco Canada, we respect what it means to be Canadian, and we encourage you to buy locally produced Canadian products. We partner with more local ranchers, farmers, growers, and producers than any other distributor in the industry. This helps us to support local farm to table initiatives and deliver the freshest products available, regardless of location. Our Made in Canada catalogue features a snapshot of the Canadian products we have available.
A GREAT COUNTRY TO BE FROM, AND A GREAT COUNTRY TO MOVE TO
SUMMER 2019 5
TRUE NORTH STRONG
CANADA DAY IS WHEN YOU THINK ABOUT BEING CANADIAN AND ALL THAT IT MEANS TO YOU
July 1st is a day that we gather together each year to watch fireworks, eat good food, and celebrate our national independence. Sysco appreciates this and every year puts together a scrumptious menu for you and your residents to enjoy. On Canada Day, when you think about being Canadian and all that it means to you, and you are filled with a sense of national pride as you look upon the flag that beautifully displays our national symbol, the maple leaf, you can be confident that Sysco is standing beside you, at the heart of food and service!
Please speak to your Sysco representative for more information on our Holiday Theme Menus. 6  SYSCO NOURISH
Sysco Canada’s growth is home grown.
We partner with more local ranchers, farmers, growers, and producers than any other distributor in the industry. This helps us to support local farm-to-table initiatives and deliver the freshest products available, regardless of location.
5 AGRICULTURAL
CANADA
AGRICULTURE AND AGRI-FOOD INDUSTRY
TH
IS THE
LARGEST
EMPLOYS
2.3
EXPORTER IN THE WORLD
MILLION CANADIANS
CANADIAN AGRICULTURE
CONTRIBUTES BILLION $ ANNUALLY
100
TO CANADA'S ECONOMY
BREAD & BUTTER PUDDING WITH RAISINS Chef Chris Chabot Sysco Alberta, Culinary Consultant
METHOD WHOLE LIQUID EGG Burnbrae Farms 2677714 | 12 x 1 kg
GRANULATED WHITE SUGAR
UNSALTED BUTTER Wholesome Farms 3211707 | 25 x 454 g
1. In a large bowl, whisk together eggs, sugar, butter and milk. 2. Pour the mixture over the bread and raisins, and mix until most of the liquid is absorbed. 3. Scoop the finished mixture into greased muffin pans.
DRIED RAISINS
BREAD CHALLAH LOAF Ace Bakery 2897694 | 15 x 460 g
Canadian-Inspired Alternatives
Maple Cinnamon and Saskatoon Berry
MILK 2%
4. Bake at 350°F/176°C, for 20 minutes or until a skewer comes out clean.
Goat Cheese, Dill and Pickled Onions, Topped with Smoked Salmon
Mushrooms, Bacon and Parmesan, Topped with Chipotle BBQ Sauce
Check out our list of Canadian products and Canadian inspired recipes in our latest product catalogue!
Visit www.sysco.ca or reach out to your Sysco representative for Sysco’s full Made in Canada catalogue.
ROGER & SHARON
FIT & FLEX IN THE LIFE OF
TAMMY JENSEN Account Executive, Healthcare & Senior Living Sysco Alberta
Between the sounds of the birds singing, and the neighbourhood children calling to each other down the street, through the kitchen window Sharon heard a clatter coming from the garage. She immediately knew that Roger was up to something, and was probably in need of her assistance. So she dried her hands on the kitchen towel and hurried to see what was going on. “What on earth are you doing?” she asked, as she scanned the miscellaneous exercise equipment strewn about the cement floor of the garage. Roger, dressed in biker shorts and a sweatshirt that read “Fit and Flex” was sitting on a weight bench busily dusting off a dumbbell with a worn out rag. Close by was a skipping rope, a big blue exercise ball, and his bicycle resting on its kickstand. “I’m not putting this off any longer. 8 SYSCO NOURISH
It’s time to get exercising again. I’m not getting any younger. And, I just don’t want to end up like Ron” said Roger with determination. Ron, their 54 year old neighbour from across the road had recently suffered a heart attack. Too young in Roger’s mind, especially considering they were the same age. “Just because it happened to Ron, doesn’t mean it’ll happen to you.” Sharon placed her hand on Roger’s shoulder. “There are so many factors
involved when it comes to health conditions. Genetics, stress, diet, and…” Roger finished her sentence. “…and exercise.” He let out a heavy sigh. Sharon repeated, “Yes, and exercise.” Roger stressed his case, “You know we already follow a fairly good diet. We’ve adjusted quite well to Canada’s new food guide for a few months now, and very rarely eat anything that is pre-packaged. It’s time to start focusing on getting fit.” “Well, if you want to start an exercise routine, you need to do it right. That means before you do anything too strenuous that might make your heart race, like lifting weights and skipping rope, you should make an appointment with Dr. Crandell and get a physical. That being said, in
ROGER & SHARON the meantime, it wouldn’t hurt to go for a leisurely bike ride, or a walk around the park.”
Sharon chuckled, “Okay Mr. Movie Star, on one condition…you have to do yoga with me.”
Roger teased and poked at her one little roll that slightly “You’ve got to be kidding! The last time I did yoga, I was rested over top of her jeans, “It wouldn’t hurt you either.” lying on the floor in the living room with the guy on the TV saying, ‘This should feel comfortable. This should feel easy.’ She laughingly sneered, “Oh you know how to hit right Ha! I was twisted up like a pretzel about ready to snap.” above the belt.” Sharon laughed so hard she snorted. “Okay, okay. “Seriously though, will you do this with me? It might Maybe not the advanced yoga. But we could start you help keep me on track. Hey, we could become the next out with some basic stretches and breathing techniques. Hal Johnson and Joanne McLeod from Body Break(1)! It really is great for stress reduction. Besides, doesn’t your Remember those ParticipACTION(2) commercials shirt say, ‘Fit and Flex’?” back in the 70’s, and 80’s?”
"WE’VE ADJUSTED QUITE WELL TO CANADA’S NEW FOOD GUIDE FOR A FEW MONTHS NOW, AND VERY RARELY EAT ANYTHING THAT IS PRE-PACKAGED" SUMMER 2019 9
ROGER & SHARON
“Alright fine. As long as there are no pretzel moves, then agreed, you have a deal.” Roger stretched out his hand for Sharon to shake.
"IT’S TIME TO START FOCUSING ON GETTING FIT"
After the deal was made, Sharon said, “I just have a few more things to finish up in the kitchen. If you give me about twenty minutes, I’ll help you clean up both our bikes and get them road worthy. Then we can go for a spin.” “Sounds good! Then afterward, what do you say we stop in and visit Ron?” Sharon replied, “Great idea. I’m sure he’d love a bit of company.” References: (1)
www.bodybreak.com
(2)
www.participaction.com
10 SYSCO NOURISH
WHO WE ARE
TAYLER MUSCLOW, MAN, RD | Marketing & Nutrition Services Manager
Sysco’s Nutrition Services offers insight on trends, research and best practices for nutrition in food service. The team of registered dietitians and culinary experts provides a diverse suite of tools and resources to help drive your business.
WHAT WE OFFER SYNERGY ON DEMAND® ACCOUNT MANAGEMENT Menu planning Recipe development Costing & nutrition analysis Product linking Menu implementation support
NUTRITION COMMUNICATIONS Develop nutrition
guidelines & standards Seasonal, theme & emergency menu creation Education event planning Nutrition publications & presentations
PRODUCT AND RECIPE IDEATION Recipe testing & development IDDSI implementation ideation Vendor partnership for
product feedback Business Resources collaborations
Tayler is a Registered Dietitian, with a Bachelor of Science in Human Nutrition from St. Francis Xavier University and a Masters of Applied Nutrition from the University of Guelph. Tayler has extensive experience in the retail and foodservice industries, with a wide range of applied knowledge in nutrition marketing, health and wellness brand management and food innovation. Tayler is responsible for marketing initiatives and the leadership of the Nutrition Services Team.
CASIDHE GARDINER, RD | Nutrition Services Consultant Casidhe is a Registered Dietitian with the College of Dietitians of Ontario and a member of Dietitians of Canada. A graduate of St Francis Xavier University, Casidhe has experience and training in women and pediatric nutrition, as well as senior living nutrition services. Casidhe provides menu services in Synergy On Demand® and specializes in nutrition communication and resource development.
KRISTINA PARSONS, RD | Nutrition Services Consultant Kristina is a Registered Dietitian with the College of Dietitians of Ontario and is a member of Dietitians of Canada. A graduate of McGill University, Kristina has experience in clinical nutrition research and education in the older adult population, working in both English and French. Kristina provides menu services for a wide variety of customers, and works closely with vendors to bring the most up to date data in Synergy On Demand®.
KAITLIN CHARD, MAN, RD | Nutrition Services Consultant Kaitlin is a Registered Dietitian with the College of Dietitians of Ontario and a member of Dietitians of Canada and the Gerontology Network. Kaitlin obtained her Masters of Applied Nutrition from Guelph University. Kaitlin brings experience and knowledge of the daily operations of food services in long-term care. Kaitlin is the Nutrition Services IDDSI project lead, supporting customers through menu and recipe development.
EMILY DOMINGUES, NM | Nutrition Services Consultant Emily is a Nutrition Manager with the Canadian Society of Nutrition Management. Emily is a graduate of Ryerson University with extensive background in menu systems, product knowledge, and menu development and implementation in many care and hospitality settings. Emily leads the Sysco database initiatives including the seasonal Sysco menus.
May 7 & 8, 2019
The Synergy Innovation Summit is an education and networking event held for our existing and potential Synergy On DemandÂŽ customers
56 Healthcare Vendors participated in the Vendor Expo
Over 200 customers attended including national chain and independent long term care, retirement, and acute care customers across the country
Synergy On DemandÂŽ is the menu technology that provides dietary and menu solutions for many of our healthcare customers
SYNERGY SUMMIT The Synergy Innovation Summit was held on May 7 & 8, 2019 at the Hilton Mississauga/Meadowvale. We had a fantastic turnout from customers and vendors alike.
The education sessions included everything from Managing Legislation Requirements to Leading for Successful Change and Staff Engagement and Accountability
to Changing Lives through Innovation, Supporting IDDSI through Synergy and the newest MealSuite updates.
We had a fun filled evening at the Awards Dinner and recognized the awarded customers within three categories:
Pioneer Award
Innovator Award
Leadership Award
In photo from left to right: Karen Hurley, Richard Barnes, George Madalena, Sean Rowe, Nancy Ma, Virginia Millar, Julie Park, Jill Estioko
In photo from left to right: Sean Rowe, Richard Barnes, Rebecca Lozon (accepted on behalf of Melanie Jones – Marianhill), Julie Park, Karen Hurley
In photo from left to right: Shannon Shaw, Lee Dunlop, Richard Barnes, Sean Rowe, Tara Pfab, Julie Park, Karen Hurley
With ever changing technological advancements being made every day, we want to ensure Synergy stays at the cusp of innovation. A multi-milliondollar enhancement project was established to update the system from top to bottom, not only to incorporate hundreds of customer submitted enhancement requests, but also to position Synergy for future growth.
Working Group. This team consists of 20 customer members across the USA and Canada, which includes in-depth sector experience from Long Term Care, Acute, Retirement, Corrections, Retail, and more and can provide realworld insight and knowledge of both foodservice operations and clinical practices.
Vicky
Schlegel Villages was the winner of the Pioneer award by taking their forward-thinking achievements and worked in collaboration with both Sysco and MealSuite contributing significantly to the creation of MenuStream’s new Point of Sale system. As a result they have helped to strengthen and enhance the Synergy and MenuStream solutions offerings while enhancing the dining experience within their continuum of care as industry leaders.
To properly design all of the enhancements and simplify the user experience we know it is pivotal to obtain industry guidance. Therefore, the MealSuite Development team established a Customer Innovation
Marianhill (Pembroke, ON) was the winner of the Innovator award by implementing both Synergy and MenuStream with a high degree of success, quickly engaging staff in multiple departments to change and adapt to new innovative solutions. Not only did they implement systems in record time, they also provided valuable feedback to our training and development teams to improve innovation and processes. As a result, this customer was nominated to be part of our Canadian Synergy Innovation Committee representing YOU in discussions for future innovations.
Sysco & MealSuite sincerely thanks the Canadian Customer Innovation Working Group members who agreed to walk together with us through this transformational journey over the next calendar year.
Revera was the winner of the Leadership award by piloting MenuStream in 2 of their homes. Despite success in one home but not the other, the determined analysis of the project proved the advantages far outweighed the challenges. They then invested in a powerful implementation team with an aggressive strategy of implementing MenuStream in all of their 74 homes across Canada. Their outstanding leadership implemented change in a positive manner while striving to ensure Resident care and staff engagement was kept in the forefront of all decisions.
Ouellette
Pioneer Manor Donna
Giroux
Pioneer Manor Kayla
Baxendale
Extendicare – Roseview Manor Barb
Fedoruk
Extendicare – West Canada Lee
Dunlop
Revera Chris
Read
Sienna Senior Living Maria
Gomer
Sun Parlor Home Melanie
Jones
Marianhill SUMMER 2019 13
CHEF FEATURE
O I B
PATRICIA CARVALHO
Corporate Chef, Sysco Grand Montréal
BON APPÉTIT, AND DON’T FORGET TO ENJOY THE MEMORIES! 14 SYSCO NOURISH
CHEF FEATURE At a very young age my love for the kitchen and the passion to discover the infinite world of possibilities it offered came from growing up with the alluring aromas of my mother’s cooking and baking. These memories as a young girl later inspired me to go to culinary school. After 3 years of pastry and culinary training, I worked for some of the best restaurants and pastry shops in Montreal, such as Ferreira Café and Patisserie La Gascogne. Eager to learn more, I travelled to England, where I cooked for the elite of London in Notting Hill. Upon my return to Montreal, I began working at some of the larger hotel chains, such as Hilton Montreal and Sheraton Montreal. It was there that I established myself as the first woman sous-chef at hotels of more than 500 rooms, in all of Quebec.
WE GROW FROM. OUR MEMORIES. AND BECOME. THE PEOPLE. WE ARE TODAY. WE ARE THE SUM OF. ALL THE MEMORIES. CHEF PATRICIA CARVALHO
Among my many great experiences I also had the opportunity to collaborate in the 2008 culinary Olympics in Germany. As a member of the Quebec team, we were awarded the silver medal. With twenty years of knowledge and experience behind me, I am proud to continue to break new ground as a pioneer in this industry with becoming the first woman corporate chef at Sysco Canada. This is a very exciting and happy time for me, and it is my pleasure to share some of my favourite dishes that are near and dear to my heart.
Among all the dishes that I saw, tasted, and/or created in my career as a chef, I have chosen to present three recipes that evoke memories of my youth. I believe that as we get older and gain more experience, we grow from our memories and become the people we are today. We are the sum of all the memories. For this first dish, I am reminded of a warm spring day that promises a great summer. I imagine asparagus tips sprouting through the ground and reaching up to absorb as much sun as possible. This recipe combines the crispness of al dente asparagus with fennel for its digestive properties. These fresh flavours make the perfect accompaniment for any meal on a beautiful warm day. The second dish that I have selected evokes my memories of England. At the beginning of my journey as a chef, I wanted to broaden my horizons by travelling and absorbing as many new things as possible. Several months in London allowed me to discover a whole other dimension of English cuisine very far from the minted lamb we all know. Old English Indian colonies brought a wealth of spices coveted by many. I am reminded of the delicate aromas and scents that wafted through several London neighborhoods every time I prepare this dish of curry and coconut milk chicken. Through the years, I believe I have created the perfect balance of spices and ingredients to make this dish one that everyone will enjoy. Finally, the last recipe comes from a memorable experience at the hotel Tadoussac, just north of Quebec. Tadoussac has forever changed my vision of this beautiful province for the best. The freshness of seafood enjoyed on a terrace directly next to the docks, where the fishermen unload their catch that later will be the special on the evening menu. What is better than a fresh roll filled with Matane shrimps, crab, and the aromas of our majestic Saint-Laurent river? Cool the heat waves of summer with this sea-goodness sandwich and side of healthy kale slaw.
SUMMER 2019 15
CHEF FEATURE 8. Add feta crumble and walnut pieces. 9. Top with the shaved fennel. Nutrition Facts
Asparagus glaze walnut &on fetatop. salad 10. Drizzle balsamic Per 250 mL (250 ml)
Amount Per Serving % Daily value Nutrition Facts Asparagus walnut & feta540 salad Calories Nutrition Facts 50g Fat Per 250 mL (250 ml) Amount Per Serving % Daily value Asparagus walnut & feta11g salad Saturated 0g +250 Trans Calories Per mL (250 ml) Amount Per Serving 540 % Daily value 40mg 50g Cholesterol Fat 540 Calories 510mg 11g Sodium Saturated 50g 0g + Trans Fat 18g Carbohydrate 40mg Cholesterol 11g Saturated 5g Dietary Fiber 0g Sugars + Trans 7g 510mg Sodium 40mg Cholesterol 14g Protein 18g Carbohydrate 510mg Sodium 6% Vitamin Calcium 5g DietaryA Fiber SugarsC 20% Iron 7g Vitamin 18g Carbohydrate Asparagus, Fresh; Cheese, Feta; Oil, Olive; Nuts, 14g Walnut Pieces; Fennel, 5g Dietary Fiber Protein Sugars Vinegar, Balsamic; Honey, Amber; Pepper, Lemon 6% Vitamin A Vitamin C Protein
20%
77% 13% 77% 77% 6% 13% 20%
13% 6% 8% 20% 25% 6% Fresh; 20% 7g 8% Calcium 14g 25% Iron Nuts, Walnut Pieces; Fennel, Fresh; 8% Calcium 25% Iron
Asparagus, 6% Vitamin A Fresh; Cheese, Feta; Oil, Olive; 20% Vinegar, Balsamic; Honey, Amber; Pepper, Lemon Vitamin C Contains: Milk, TreeNuts Asparagus, Fresh; Cheese, Feta; Oil, Olive; Nuts, Walnut Pieces; Fennel, Fresh; Vinegar, Balsamic; Honey, Amber; Pepper, Lemon Contains: Milk, TreeNuts
Warm Lemon Herb Grilled Spring Asparagus Salad with Feta Crumble & Walnuts
Contains: Milk, TreeNuts
Serving Size: 180 g | Yield: 50 5 kg 2 kg 1.5 kg 2.5 kg 500 g 1 L 227 g 50 g 25 g 100 ml
fresh asparagus fresh fennel walnut pieces feta, cubed radish, cut in half lengthwise extra virgin olive oil balsamic glaze lemon herb spices coarse salt golden honey
1. Blanch the asparagus in boiling salted water for 1 minute. Strain and quickly pour icy water over them to cool. 2. Roast the walnut drizzled with the honey in a cooking tray covered with foil for 5 minutes and set aside to cool. 3. Thinly slice the fennel with a slicer or mandolin, keep aside in icy water. 4. Put chilled asparagus with radishes in a bowl and gently stir with half the olive oil, 15 g of salt the lemon spices. 5. Grill or oven roast the seasoned asparagus and radishes. 6. Strain fennel shavings and toss gently with the rest of olive oil and salt. 7. Plate the asparagus and 2 pieces of radish. 16  SYSCO NOURISH
Coconut Curry Roast Chicken on Jasmine and Sultana Rice with Arugula Serving Size: 250 ml | Yield: 50 50 ea. 120 g boneless-skinless chicken breasts 2.84 L coconut milk 50 g mild red curry paste 100 g unsalted butter 3 L jasmine rice 500 g sultana raisins 100 g fresh cilantro 2.5 L fresh baby arugula 500 ml garden herb dressing
CHEF FEATURE 1. Cook chicken until internal temperature reaches 75ºC or 165ºF. 2. While chicken is cooking, simmer the coconut milk with curry paste. 3. Cook rice as per package directions. 4. Drain raisins that you previously soaked in hot water. 5. When rice is cooked, incorporate re-hydrated raisins and keep warm. 6. When coconut sauce has reduced by a quarter, add butter and gently whisk. 7. When all hot components are cooked, gently toss arugula with dressing. 8. Assemble by putting rice on bottom of plate, top with chicken and drizzle sauce over chicken Nutrition Facts arugula. and rice. Top with tossed Chicken Coconut Curry rice
9. with fresh PerGarnish 250 mL (250 ml) Amountcilantro. Per Serving Nutrition Facts Calories Fat Per 250 mL (250 ml)
% Daily value
Chicken Coconut Curry340 rice Nutrition Facts 18g Amount Per Serving Chicken Coconut Curry rice % Daily value
28% 12g 0g Amount Per Serving 340 % Daily value 85mg 28% Cholesterol 18g 28% Fat 340 Calories 70mg Sodium 12g 18g 28% FatSaturated 0g + Trans 18g 6% Carbohydrate 12g Saturated 85mg 28% 0g 0% Cholesterol Dietary Fiber 0g + Trans Sugars 6g 70mg Sodium 85mg 28% Cholesterol 27g Protein 18g 6% Carbohydrate 70mg Sodium 4% Calcium 0g 0% Vitamin 0% DietaryA Fiber 18g 6% 0% Iron 8% Carbohydrate Vitamin SugarsC 6g Chicken, Breast 0g Rice, Jasmine; Margarine, 0% Dietary Fiber Bnls-Sknls 4-5z; Jasmine Rice (Water; 27g Protein Sugars 6g Solids); Milk, Coconut; Raisins; Butter, Unsalted; Paste, Curry; Cilantro, Raw 4% Calcium27g 0% Vitamin A Protein Bunch 0% Iron 8% Vitamin C 4% Rice 0% Vitamin Breast A Calcium Chicken, Bnls-Sknls 4-5z; Jasmine (Water; Rice, Jasmine; Margarine, 0% Iron 8% Vitamin C Saturated Per+250 mL (250 ml) Trans Calories
Solids); Coconut; Butter, Unsalted; Paste, Curry; Cilantro, Raw Contains:Milk, Crustacean, Milk,Raisins; Shellfish, Sulphites Chicken, Breast Bnls-Sknls 4-5z; Jasmine Rice (Water; Rice, Jasmine; Margarine, Bunch Solids); Milk, Coconut; Raisins; Butter, Unsalted; Paste, Curry; Cilantro, Raw Bunch Contains: Crustacean, Milk, Shellfish, Sulphites Contains: Crustacean, Milk, Shellfish, Sulphites
Serving Size: 180 ml | Yield: 50 3.5 L Nordic shrimp 150-250, cooked, peeled, thawed & drained 3.5 L crab flavoured meat, thawed & drained 5 L coloured kale mix 500 ml cole slaw dressing 200 ml sour cream 18% 50 ml maple syrup 50 ea. hot dog roll 750 ml chipotle mayonnaise 1 L mayonnaise 2 L iceberg shredded lettuce 40 ml salt
1. Mix the drained shrimp and crab flavoured meat in a large bowl and set aside. 2. In another bowl, mix the 2 mayonnaise together. 3. In a third bowl, mix the coleslaw dressing with sour cream, maple syrup and half the salt. Mix with coloured kale and set aside in cooler. 4. Take half of the mayo mix and incorporate with shrimp and crab mixture and half the salt. Gently blend together. 5. Take second half of mayo mixture and spread it onto hot dog rolls. 6. Add the shredded lettuce onto each hot dog roll (the mayo mix will help it from falling out). 7. Top with the shrimp and crab flavour mix, pressing in gently. Rest on trays. 8. Pull coleslaw from cooler, drain excess liquid. 9. Serve each roll with a side Nutrition Facts of the kale slaw. Per 1 Each (192 g)
Shrimp & Crab Roll Nutrition Facts Amount Per Serving Shrimp & Crab Roll
% Daily value
280 Amount Per Serving % Daily value 9g 14% 280 2g 0g 9g 14% 30mg 10% 2g 0g 840mg 30mg 10% 37g 12% 840mg 3g 12% 11g 37g 12% 14g 3g 12% Sugars 20% Calcium11g 8% Vitamin A 60% 15% Vitamin Iron 14g ProteinC Crab, Imitation; Wheat Hot Dog bun; Kale, Fresh; Mayonnaise, Chipotle; Shrimp, 20% 8% Vitamin A Calcium Ckd 150/250 ct Small; Dressing, Coleslaw; Sour 60% IronLettuce, Romaine Chopped; 15% Vitamin C
Calories Per 1 Each (192 g) Fat Calories Saturated Fat+ Trans Cholesterol Saturated + Trans Sodium Cholesterol Carbohydrate Sodium Dietary Fiber Sugars Carbohydrate Protein Dietary Fiber
Nordic Shrimp and Crab Flavour Roll with Coloured Kale Slaw
Crab, Imitation; Hot Pure Dog Bulk bun; Kale, Fresh; Mayonnaise, Chipotle; Shrimp, Cream, Real Bulk; Wheat Syrup, Maple Ckd 150/250 ct Small; Dressing, Coleslaw; Lettuce, Romaine Chopped; Sour Cream, Real Bulk; Syrup, Maple Pure Bulk Contains: Crustacean, Eggs, Fish, Milk, Shellfish, Soy, Sulphites, Wheat, Mustard Contains: Crustacean, Eggs, Fish, Milk, Shellfish, Soy, Sulphites, Wheat, Mustard
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RESEAU
E S S A T R N R E T SEMO RS R O A RT I E QU
The Groupe Sélection is a leader in the Canadian private retirement home sector. A pioneer in developing inspiring residences, the organization has been operating for 30 years and currently has 50 residential buildings under development, construction and operation throughout Québec. The complexes, operating under the group’s Sélection Retraite brand, promise to make their residents’ golden years exciting and exceed their expectations while remaining anchored in local communities.
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RESEAU Exceptional quality and diverse services are these homes’ signature. That’s why, for the past 3 years, the Groupe Sélection has had an agreement with Sysco Grand Montréal for its food services.
For example, the Sélection Rosemont residence in Montréal features two rooftop patios, a charming interior courtyard, and a large patio with a BBQ for the beautiful summer months!
The Groupe Sélection has been booming over the past several years and maintains a 95% customer satisfaction rate year after year thanks to its nearly 5,000 devoted employees across Québec.
Sélection Retraite homes offer many choices for food and customized services worthy of the greatest hotels. Residents have access to a wide range of meal plans and menus, dining rooms with table service, private dining rooms for receiving guests and more. The complexes also have many services to enhance residents’ lives, from salons and libraries to shuttles, recreational facilities and activities, housekeeping, 24-hour security and more! The Groupe Sélection aims to provide services and amenities that meet residents’ every need and make their retirement years more enjoyable.
Another of the group’s Montréal complexes, Sélection Jardins d’Italie, lets residents live la dolce vita as they experience the colours and flavours of Italy. Not only can residents pick their own fresh tomatoes in the home’s gardens and use them to make their own sauces, they can also make their own wines during harvest season in the fall!
With its incredible growth over the past 30 years, the Groupe Sélection is in the perfect position to continue expanding not only throughout Québec, but into new markets in Ontario, the rest of Canada and the East Coast of the United States. Cheers to the Groupe Sélection! We’re thrilled to have you as one of our guests!
SERVICES AND AMENITIES THAT MEET RESIDENTS’ EVERY NEED AND MAKE THEIR RETIREMENT YEARS MORE ENJOYABLE
THE MIND DIET
d o FToHOUGHT FOR
MIEITND
THE
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Take a moment to think about all the diet trends and nutrition buzz words you hear in a typical day. You could probably count the moments on more than one hand, right? Different dietary approaches always seem to be surfacing and evolving, with various claims and guarantees of desired health outcomes. But, have you ever considered a diet for your mind? Would you follow an eating pattern if it may help reduce your risk of developing Alzheimer’s disease? These questions are some serious food for thought!
THE MIND DIET Alzheimer’s disease, the most common form of dementia, is a progressive brain disorder characterized by the loss of memory and cognitive ability. Unfortunately, the prevalence of dementia and Alzheimer’s disease continues to grow within the Canadian population. Currently, over half a million Canadians are living with dementia(1). Due to the irreversible nature of the disease, there has been an increased effort to find strategies that will reduce the risk of dementia and Alzheimer’s disease, including nutrition and diet.
MEDITERRANEAN DIET MAY BE ASSOCIATED WITH A REDUCED RISK OF DEVELOPING COGNITIVE IMPAIRMENT The MIND diet, Mediterranean-DASH Intervention for Neurodegenerative Delay, is a blend of two dietary patterns, the Mediterranean and DASH diet (Dietary Approaches to Stop Hypertension). Individually, both dietary patterns have demonstrated health benefits. The Mediterranean diet emphasizes the consumption of fruits, vegetables, legumes, whole grains, and healthy fats, with moderate consumption of alcohol, dairy and meat products(2). Research has shown that the Mediterranean diet may be associated with a reduced risk of developing cognitive impairment, including memory loss and thinking skills, in healthy adults(3,4). While the Mediterranean diet was evolved from traditional dietary practices, the DASH diet was designed to reduce high blood pressure and hypertension risk. A main characteristic of the DASH diet is the daily average sodium intake, which is recommended at a goal of 1500 mg daily(5). While it’s recommended to limit sodium intake to 2300 mg a day, the average Canadian consumes about 3400 mg of sodium a day(6). An adequate sodium intake is less than or equal to 1500 mg a day, which presents a variety of health benefits, particularly reduced blood pressure(6). Research has indicated that following the DASH diet can lower blood pressure within a matter of two weeks(7). The more sodium in your diet, the more water your body retains, which has the potential to directly influence blood pressure! Similar to the Mediterranean diet, the DASH SUMMER 2019 21
THE MIND DIET diet promotes fruits, vegetables, whole grains and low fat dairy products, while limiting red meats, saturated fats, high cholesterol food products and added sugar(5). The MIND diet has demonstrated positive health outcomes, along with evidence to reduce the risk of developing dementia and Alzheimer’s disease(7,8). In fact, research indicates a decreased risk of 53% for individuals who follow the MIND diet strictly and 35% for those following it moderately(9). Also, the MIND diet is typically easier to follow compared to the Mediterranean diet and DASH diet individually(10).
THE POTENTIAL ROLE OF FOOD AND THE INFLUENCE IT HAS ON BOTH PHYSICAL AND MENTAL HEALTH These findings indicate the potential role of food and the influence it has on both physical and mental health. Check out the list of diverse and nutritious food sources that are included in the MIND diet. Whether you adopt all of these patterns or slowly include aspects, your body and mind will thank you!
References: (1)
Alzheimer Society Canada. Latest Information and Statistics. (2018).
(2)
PEN. The Mediterranean Diet: A Guide to Healthy Eating. (2017).
(3)
Alzheimer’s Association. Mild Cognitive Impairment. (2018).
(4)
PEN. Mental Health Disorders – Dementia. (2012).
(5)
PEN. Using the DASH Diet to Help Lower Blood Pressure. (2016).
(6)
Health Canada. Sodium in Canada. (2017).
(7)
Heart and Stroke Foundation. The DASH Diet to Lower High Blood Pressure. (2018).
(8)
Morris et al. MIND diet slows cognitive decline with aging (2015).
(9)
Eat Right. What Are the Components to the MIND Diet? (2015).
(10)
Rush University Medical Center. Diet May Help Prevent Alzheimer’s. (2015).
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Elements of the MIND Diet(8) FOODS TO INCLUDE:
Green leafy vegetables & other vegetables
Beans & Nuts Berries Whole grains Fish & poultry Olive oil FOODS TO LIMIT:
Red meats Butter and margarine Cheese Pastries Sweets Fried and fast food
Q&A
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KRISTINA PARSONS Nutrition Services Consultant National Sales, Healthcare Sysco Canada
AN I T I ET
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What may help with a poor appetite? Appetite is the desire to eat food, and so a poor appetite can be an obstacle to getting adequate nutrition from food. Small frequent meals and snacks made up of energy and nutrient dense foods may help increase food intake. Consuming high calorie or high protein fluids between meals is also helpful to pack some more nutrition into the day. What is your “go-to” snack? Definitely peanut butter with banana is one of my favourites! The sweetness of the banana along with the saltiness from the peanut butter is the ultimate combo. It is also great because the banana provides many nutrients and contains fibre, while the peanut provides protein, which helps keep me energized and full between meals. For an extra crunch, I top it over a rice cake!
k s A
PATRICIA CARVALHO Corporate Chef Sysco Grand Montréal
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What may help with a poor appetite? We eat with our eyes first. So, make dishes more attractive! Make meal time fun and an enjoyable experience by mixing things up with food textures and flavours. Change up one or two items in a meal to break routine, and be creative with plate presentation. What is your “go-to” snack? My preferred snack is my own trail mix recipe. I love to mix my favourite dried fruits such as cranberries, apricots and banana chips with different nuts. When I feel the need to satisfy my sweet tooth, I will include yogurt coated raisins, and sometimes, as an added treat, chocolate coated almonds. I like the fact that by preparing it myself I can switch it up and get creative! When I have a busy day, it is a great “on the go” snack that keeps me energized! SUMMER 2019 23
FLEXBURGER Introducing the new Fire River Far ms 5 oz. burger blended with beef and plant-based ingredients
Ingredients: Beef, Portobello Mushroom, Quinoa, Brown Lentils, Diced Onion, Spices, Garlic Powder, Sea Salt
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To arrange your sample today please contact Cardinal Meat Specialists @ 1-800-363-1439
SUPC Code: 5358506
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