The Main Ingredient - Late Fall 2016 by Sysco Canada

Late Fall 2 016

The

Smoothie Phenomenon

Rooting for Root Veggies

SOME THINGS CHANGE.

SOME THINGS DON’T. Throughout the years, every restaurant goes through changes, but one thing remains the same – Heinz Ketchup. Made with a few simple ingredients and the taste your customers expect, it’s no wonder Heinz is Canada’s favourite ketchup1.

kraftheinzfoodservice.ca/ketchup Direct Link, 52 w/e March 31, 2016

7 Healthy Innovations for Your Menu:

Foodservice Sales Spike •

Canada’s foodservice industry started the year on a strong note as commercial foodservice sales rose by 5.4% in the first quarter of 2016, according to the latest data from Statistics Canada.

•

It’s believed mild winter weather and healthy consumer demand in British Columbia, the Maritimes and Ontario boosted spending.

1. Be transparent. Canadians want clean labels with words they can understand and pronounce. 2. Embrace health and dietary guidelines. Serve more vegetables, whole grains, nuts, seeds and lower-fat cheese and yogurt. Incorporate fish, lean cuts of meat and meat alternatives such as beans, lentils and tofu into your menus. 3. Get inspired by seasonal and fresh foods. To find out what’s harvested seasonally in your area, visit a farmer’s market or check out seasonal produce guides online. 4. Let customers customize. That means letting them opt for nutrient-dense menu items, high-quality foods and smaller portion sizes. 5. Offer healthy drinks. Plain water, carbonated water, citrus-flavoured water, or water flavoured with 100-per-cent fruit juice. Fruit and veggie smoothies and black or green teas or herbal teas. 6. Technology. Get your digital house in order. Encourage social media opportunities with interaction on various platforms. 7. Push the pleasure principle of food. Limited time offers, themed promotions, hands-on cooking workshops and educational events can all serve to show that health is a central theme of your operation. 4 :: Late Fall 2016 :: the main ingredient

Mainstream goes Meatless? •

A 2015 poll commissioned by the Vancouver Humane Society shows that 33% of Canadians, or almost 12 million, are either already vegetarian or are eating less meat.

Eating Our Greens •

In 2014, 39.5% of Canadians aged 12 and older, roughly 11.2 million people, reported that they consumed fruit and vegetables five or more times per day.

Sources: Technomic, Restaurants Canada, Weiler Nutrition Communications Inc., Statistics Canada

Top Health Claims for Entrée Salads 135 or 7.6%

GLUTEN FREE 49 or 2.8%

VEGETARIAN ORGANIC

43 or 2.4%

HEALTHY

13 or 0.7%

LIGHTER FARE

10 or 0.6%

Base:Q1 2016 - 1,781 items on 488 restaurant menus Source: MenuMonitor, Technomic

Flavour of Canada Proﬁle:

Pump House Brewery

Moncton, New Brunswick

Shaun and Lilia Fraser

ince 1999, the Pump House Brewery has become a fixture in downtown Moncton, where locals and tourists alike enjoy award-winning brews and a casual dining restaurant that features wood-fired, thin-crust pizzas, burgers, steaks and weekend chef specials. Owned and operated by husbandand-wife team Shaun and Lilia Fraser, the microbrewery and brewpub employs over 50 full-time employees to staff its 150-seat dining room, which offers guests an additional 55-seat outdoor patio in summer. The family-owned brewpub takes great pride in its beers, using them to infuse flavours in certain dishes such as its house dressing, pizza dough, steamed mussels, chicken marinade and different specials. The kitchen even incorporates spent grain to make beer bread that is then used to make sandwiches. The brewpub is open seven days a week from 11 a.m. to midnight and then until 2 a.m. on Fridays and Saturdays. The dining atmosphere at the Pump House Brewery is very casual with clear views of the pizza oven and the brewery within an open-concept design. Seating in some spots resembles large beer barrels. A beautiful display of 300 ceramic firehydrant shaped beer mugs rests behind the bar that are used by mug club members, who are brewpub regulars that

pay a small annual fee to have their own mug when they pop in for a cold one. The benefit? Besides being able to personalize your mug, you get extra ounces with the purchase of each beer. The bar is also accented with two red fire hydrants that hold its beer dispensing taps. What’s really unique about the brewpub’s look is its part beer and part firefighter theme, the latter thanks to the fact that Shaun Fraser worked as a captain for the Moncton fire department when he opened the Pump House back in ‘99. The Frasers debuted their first new beer on New Year’s Eve as the world anticipated the advent of the new millennium. By 2002, the pub had grown so popular, expansion was the next step with the construction of a brewing/ bottling plant outside the city centre. The Pump House would follow its expansion by making a huge splash at the Canadian Brewing Awards in 2005, winning numerous medals and the coveted title of Canada’s Brewery of the Year. Today the microbrewery distributes beer across New Brunswick, Nova Scotia, PEI, Newfoundland & Labrador, Alberta, B.C. and Ontario. Executive Chef Kurt Wermelinger has been working his culinary magic there for 17 years. Born and raised in Zurich, Switzerland, where his father was also a chef and butcher, he trained

and worked in Zurich as well as in the U.S. and other parts of Canada before arriving in Moncton. He has worked some very notable sporting events such as the Winter Olympics in Calgary, World Cup Soccer in Los Angeles and golf tournaments like the U.S. Open. Outside of work, Chef Wermelinger is an avid gardener, traveller, foodie and lover of fish and aquariums. A Sysco customer for 16 years, he leads a crew of 12 kitchen staff who help him fulfill his mission of providing customers with interesting meal choices. Sysco is a one-stop shop for Chef Wermelinger’s ordering needs, which he often does online through Sysco Source. He enjoys the relationship he has with Sysco and credits the company for helping him problem solve and provide business solutions. In addition, he also praises Sysco for its reliable service, deliveries, and menu help in addition to the quality and variety of products it carries. The Pump House Brewery has big plans for the future of its beverage offerings. The Frasers are about to enter the world of viticulture and are currently growing grapes in Moncton that they will eventually turn into wine. And for those who enjoy spirits, plans are also in the works to install a still to produce their own vodka and gin. the main ingredient :: Late Fall 2016 :: 5

6 :: Late Fall 2016 :: the main ingredient

Rooting

ROOT VEGGIES

by Kelly Putter

Long an under-appreciated ugly duckling, root veggies are becoming the darlings of the kitchen. Pretty, nutritious, tasty and economical – what’s not to like? There are plenty of reasons to root for root veggies. Not only are they power-packed bundles of nourishment, they also taste delicious as well as grab the eye with their vibrant colours and unusual shapes. These versatile veggies are becoming increasingly important as chefs and customers turn their focus on the humble vegetable. Long underappreciated and overlooked, root vegetables make great culinary staples as they are inexpensive and available in winter when other veggies aren’t. Given our obsession for healthy eating, whether it’s vegetarianism or simply counting calories, root vegetables fit the bill. These veggies are loaded with

vitamin A and C, potassium, magnesium and dietary fibre, which are believed to fight certain diseases such as cancer and diabetes. On average, root veggies have 50 to 100 calories per half cup making them a sensible choice for dieters. To be a true root veggie, it must grow underground and play the role of a root for the plant absorbing nutrients and moisture from the earth. You may be surprised to learn that there is much more to root vegetables than fall and winter soups, which are pretty delicious anyway. These veggies are great when roasted in a bit of olive oil, garlic and fresh herbs such as thyme or rosemary or coated in a honey glaze. Try parsnips mashed or in a salad, mixed

with beets and carrots. They’re also very tasty fried and baked in a gratin. Another good option is a veggie hash in which you grate and season them and then cook until browned and crispy. Carrots, potatoes, radish, turnip and ginger are all example of root vegetables. So let’s examine some of the lesser known varieties: Kohlrabi This member of the cabbage family is having a moment right now. Though grown above ground, this veg resembles a turnip or other underground vegetables. Similar in taste to cabbage and turnip, kohlrabi is sweeter and milder. Try it raw in salad, in vegetable soups, sautéed or the main ingredient :: Late Fall 2016 :: 7

Rooting for Root Veggies... continued grilled. Chefs have been known to use it to make mustard or use thin slices in place of flour tortillas with fish tacos. Jicama Juicy, sweet and nutty in flavour, this tuber has a distinct crunch. Known as the Mexican yam bean or Mexican turnip, it’s been described as having a taste like that of a savoury apple. Excellent raw, jicama goes with dips and can be mixed into a salsa. Try using it in coleslaw with shredded red cabbage, carrots and avocado. It also blends well with other vegetables in a stir fry. Jerusalem Artichoke A species of sunflower native to

North America, they are also known as sunroot, sunchoke and earth apple. The tuber vegetable’s name has nothing to do with Jerusalem but is derived from the Italian word for sunflower, girasole. The vegetable is made of a carbohydrate called inulin, which some say has an Ex-Lax-like effect on the human digestive system. But health enthusiasts love it and claim it helps maintain healthy blood sugar levels of those who have diabetes. Some chefs suggest that the Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked. Cooked in much the same way as potatoes or parsnips, they are excellent roasted, sautéed or dipped

in batter and fried, or puréed to make a delicious soup. Celeriac Also known as celery root, this homely veg packs a distinctive flavour that might be described as a cross between celery and parsley. This root vegetable can be used in many of the typical ways root veggies are prepared. Fabulous in soups, celery root can also be pureed and served with pork or chicken. Use it in a gratin with potato or grate it raw and blend with other stronger flavours such as carrots, beets and apples in a salad. Sources: www.cooksinfo.com, www.draxe.com, www.thekitchn.com, www.bonappetit.com, www.bbcgoodfood.com,

Casa Solana Frozen Guacamole

NEW

Canadian Fusion™

Flavours of a Changing World

Product Code 4338782

SUPC Code Product Description 0189320 Southwestern 6278527 Avocado Halves

Brand Casa Solana Casa Solana

Pack Size 12 / 1# 4 / 3#

www.cheemo.com

For more information please contact your Marketing Associate

the main ingredient :: Late Fall 2016 :: 9 1870.10 - Avocado AD.indd 1

10/11/2016 12:40:17 PM

10 :: Late Fall 2016 :: the main ingredient

Smoothie Phenomenon

The

Need a quick and healthy addition to your menu? Consider smoothies and juices. by Kelly Putter

he public’s appetite for smoothies and juices and their by-products has resulted in a culinary tour de force in Canada with big and small restaurants, delivery services, retailers and manufacturers getting in line for their share of this multi-billion-dollar industry. Our taste for food that is raw, fresh and healthy is what has largely driven this trend. Add that these drinks are relatively quick to whip up plus their easy portability factor and you have a winning combination. With government campaigns pushing the consumption of fruits and veggies and the wider public’s gradual retreat from soft drinks, consumers are looking for healthier alternatives. Smoothies and juicing, it seems, fit the bill. The smoothie’s evolution dates back to the 1920s when Julius Freed concocted a less acidic and frothy drink that would become known as Orange Julius. Another story goes that the hippies and health nuts of the 1960s helped the smoothie phenomenon take off on California beaches thanks to an invention called the blender machine. Early smoothies were thick frozen drinks made from orange juice, strawberries and ice. Fueling the drink’s popularity was the rebirth of macrobiotic vegetarianism which spread across the United States. Today, smoothies and juices can also include

vegetables and dairy in addition to good-for-you supplements. Advocates of juice cleanse programs, a type of detox diet in which you only consume fruit and vegetable juices, pay $65 and up per day to participate in various programs which can last a few days to a few weeks. Cold-pressed juices have been a hot commodity since about 2013, though the process of cold pressing has been around for decades. Fruits and vegetables are pulverized into a thick liquid mixture, dumped into a porous pouch and then squeezed a high pressure, which releases the juice and leaves behind a near-dry pulp. Its advocates say cold pressing is a better process because fruit and vegetables are not exposed to heat and oxygen as they are with traditional centrifugal juicers or in the pasteurization process that occurs with store-bought juice. “People are definitely becoming more health conscious,” says Terry Tittaferrante, co-owner of Blueberry Hill, a Thunder Bay eatery and juice bar specializing in healthy fare. “I think this trend will be booming here soon.” Tittaferrante, who previously managed a health-food store, claims his juice-cleanse program helps clean out your organs which have become burdened with toxins. At $8 to $9 per juice or smoothie, he expects his five-month-old business

will take off, especially given the public’s current hunger for health and fitness. A spin on traditional smoothies are Acai bowls, which are pretty much gussied-up works of edible smoothie art. The wider flat surface of the bowl lets creators turn these meals into beautiful works of art. According to ExtraCrispy.com, acai bowls originated as a breakfast treat enjoyed by Brazilian surfers in the 1990s. Promoted as a wonder food, the acai berry in all its forms (purée, powder, fresh and frozen) has taken off in North America in recent years. “The entire thing is a super food,” says Jordan O’Leary, who is opening Ottawa’s first all-raw juice bar, called Raw Pulp + Grind, which will feature cold-pressed juices, juice-cleanse programs, smoothies and raw food. “They’re high in omega three fatty acids and good for your brain and skin. They keep you full and keep your blood sugar at a good level. You notice a difference in your skin and your hair. When you do have enough vitamins, your energy levels are up and your digestion is balanced.” Made with organic frozen fruit, fresh pineapple and banana, a teaspoon of acai powder and topped with cocoa nibs and oats, Raw’s acai bowls are sweetened with natural ingredients such as dates and finished with almond or coconut milk. They sell for $11. the main ingredient :: Late Fall 2016 :: 11

Top10

smoothie trends for 2016:

Build-your-own: Smoothie bar concepts that allow customers to customize drinks for a ‘Chipotle-style’ dining experience are seeing huge success.

boosters: Ingredients such as protein, super foods 2 Health and healthy fats, transform a regular smoothie from a typical snack into a functional, tasty supplement.

3 4

Smoothie meals: These smoothies often contain super food ingredients and beneficial additives to keep customers feeling sustained all day long. Smoothie bowls: Smoothie bowls are thicker than traditional smoothies with added ice, frozen fruits and vegetables, protein powders and healthy fats.

alternatives: As consumers continue to look for ways 5 Sugar to add functional ingredients, sugar alternatives are also becoming increasingly popular.

6 7 8 9 10

Colourful veggies: Consumers are looking beyond traditional greens in smoothies, making veggies such as beets, carrots, pumpkin and cabbage poised to take off. Global inspiration: Global influences that have transformed the food culture are now making their way into beverages with matcha, horchata and lassi leading the way. Spices and herbs: The use of culinary herbs enhance smoothies with bold flavours, and spices add a warm and spicy kick to cool concoctions. Low-profile liquids: Liquids beyond dairy milk and fruit juice are gaining popularity in the smoothie segment. Adult smoothies: These drinks are smoothies with one extra ingredient — alcohol. Source: www.fastcasual.com

12 :: Late Fall 2016 :: the main ingredient

The Smoothie Phenomenon... continued O’Leary and his business partners are hoping the raw food and drink movement will catch on in Ottawa, a city he believes lags in healthy foodservice offerings compared to Montreal and Vancouver. At the Lunch Box in Fernie, BC, owner Jarod McGowan has line-ups out the door for his brand of smoothies and wraps. His smoothies, which range in price from $4.75 to $8.50, are a big draw to get customers in the door. Smoothies include Black Bear, a puree of raspberries, blackberries, strawberries and blueberries mixed with yogurt and water; Solaris, which is a mango puree with orange, pineapple juice, banana and carrots and a green tea matcha smoothie. In Kimberley, a tourist destination and ski area in southeast BC, a gas station-turned-health-food store is gathering buzz thanks to its year-old juice bar, which offers cold-pressed juices, smoothies and coffee. Customers enjoy the health benefits in the juices and smoothies, which sell for between $8 and $10, says Jill Bentley-Lobban, Manager of the Kimberley Centex Market. One 16- ounce bottle of juice is packed with four to five pounds of produce. But for foodservice operators, the juice bar has another less obvious benefit. “It’s a great way to reduce waste,” says Bentley-Lobban. “Sometimes I have to order big cases of things. Avocados, for example, but I only use a small quantity. But now I can also use them in smoothies and be creative with them and that allows more flexibility in what you’re buying. You might have an ugly apple you can’t use on your tray, but you can cut them up and use them in your smoothies.” Her best advice to operators thinking about offering cold-pressed juices and smoothies? Keep it simple. You don’t need an extravagant menu. But make sure that the few items you make are awesome. Also, allow people to customize within your menu. Sources: www.dummies.com, www.naturalnews.com, www.extracrispy.com, www.newyorktimes.com, www.globeandmail.ca, www.healthysmoothiehq.com

Flavour of Canada Proﬁle:

Santa Lucia Pizza

fusion of classic Greek and Italian cooking, Santa Lucia Pizza has emphasized flavour, quality and tradition for the more than four decades it has been pleasing palates in Manitoba, Saskatchewan and North Dakota. Beginning in 1971, the Simeonidis family, while working at the Inco Nickel mines, opened a small pizzeria in Thompson, Manitoba. As was the custom, the women worked in the kitchen, preparing old family recipes, while the men served and entertained guests. The first Winnipeg location was opened in 1974, where the family continued its tradition of made-from-scratch cooking, making sauces, dough, bread and dressings using top quality ingredients, a practice that would gain loyal customers who happily returned for their large portions, fair prices, personalized service and consistent quality. With a total of 13 locations (10 locations in Manitoba, two in Saskatchewan and one in North Dakota), Santa Lucia Pizza is family owned with three franchise locations. Each location offers a unique set-up that combines casual dining, take-out, delivery and catering services for as few as ten to as many as 3,000. Some locations offer dining rooms, lounges and patios with one location boasting a rooftop patio. The restaurant is open for lunch, dinner and late-night dining. Clientele ranges from kids enjoying a pizza party to senior citizens looking for a relaxing night out. The restaurant is a go-to choice for families and sport teams looking for a bite to eat or to celebrate a special occasion or big victory. Known for its Mediterranean cuisine, Santa Lucia’s menu offers many continental favourites in addition to the pizza for which it has become legendary. It also offers Greek food and pasta dishes as well as a

delicious fried chicken dish that is a customer favourite. Santa Lucia Pizza participates in many summer festivals including the Winnipeg Folk Festival, Morris Stampede and Dauphin Countryfest. The restaurant also has its own food truck that goes to various street fairs, events, and competitions. Santa

Lucia won ‘best food vendor’ at the Taste of Manitoba and plans to participate this year in Burger Week, featuring its Greek Burger. The restaurant’s family recipes have carried the business forward, but owners also credit the efforts of some amazing chefs who have created successful additions to the menu. Their efforts helped win Santa Lucia numerous awards over the years such as the ‘Consumer Choice Award’ for 11 consecutive years since the award has been up for grabs, ‘Best of Winnipeg’ for seven years by the readers of Uptown Magazine, ‘Best Pizza’ by the Winnipeg Free Press for three years running, ‘Best Greek Salad’ by the Winnipeg Tribune, ‘Best Pizza in Winnipeg’ from the Winnipeg Sun from 2014-2016 and ‘Best Pizza’ by the 2016 Metro Community Choice Awards. Corporate chef Jason English oversees all food operations, creating new menu items and specials. He anticipates daily and monthly needs, ordering stock and ensuring

Winnipeg, Manitoba

that offsite events maintain the same high quality as those in house. He is also responsible for kitchen staff schedules, training and quality assurance. Classically trained, Chef Jason has enhanced his skills by learning methods of Mediterranean cooking from traditional cooks of Greece and Italy. He enjoys transforming raw ingredients into culinary works of art. He takes great pride in his work and gets a kick out of pleasing the palates of many. A huge sports fan, he especially enjoys spending time with and cooking for his family and friends. If sports is involved, all the better. A Sysco customer since the beginning, Chef Jason credits the company with helping the restaurant grow and expand from a few struggling stores in its early days to the successful chain that it is today. Sysco not only understands their needs, but also provides superior quality in its products and services. He highly recommends Sysco’s STIR program and Business Resource centre. Sysco rolled up its sleeves and invested a lot of hard work with the restaurant to help develop its master distribution agreement. As for its delivery service, he believes it is one of the best and is consistently on time. Santa Lucia is hoping to increase revenues for all existing locations and continue its growth trend, likely opening more locations in future thanks to strong demand. The restaurant is working hard at strategic planning, although faced with a number of challenges such as high food costs, competition from new foodservice operations, and the shortage of skilled labour in the hospitality industry. Regardless, the restaurant plans to remain sharp and will strive to create a diverse, supportive workplace for its staff because retaining valuable employees is the key to its success. the main ingredient :: Late Fall 2016 :: 13

RECIPE

PEACH WELLNESS SMOOTHIE

INGREDIENTS 1/2 can (7 oz / 207 mL) California Cling peaches, drained 1 1/2 cup (375 mL) vanilla almond milk 1 frozen ripe banana 2 tbsp (30 mL) honey 1 tsp (5 mL) chia seeds 1 tsp (5 mL) flax seeds 1 tsp (5 mL) hemp hearts 1/4 cup (50 mL) gluten-free rolled oats 1/2 tsp (2 mL) ground cinnamon

PREPARATION 1. Combine all ingredients in a blender. Cover and process until smooth. 2. Pour into chilled glasses and enjoy immediately.

Courtesy of:

14 :: Late Fall 2016 :: the main ingredient

RECIPE

KALE AND QUINOA

ROASTED CHICKEN SALAD

10g

1910 Yonge St., Toronto, ON T: 416 484-1959

of protein per 100g serving.

calcium per 100g serving.

110

calories per 100g serving.

CLIENT:

Gay Lea Foods

TRIM:

JOB #:

GL-1149

LIVE:

PUBLICATION:

main ingredient

BLEED:

INSERTION DATE:

Spring 2016

DESCRIPTION: 1/4 pg ACCOUNT DIRECTOR:

APPROVALS:

% 15

3.5" x 4.75"

CREATIVE DIRECTOR:

COLOURS:

WRITER

C M Y K

STUDIO MANAGER:

APPROVED

INGREDIENTS 2 cups Kale, cleaned and center rib cut out 1 cup Quinoa, red and white, cooked 1 cup Roasted chicken, pulled 1” pieces 2 oz Zucchini, julienned 2 oz Red onion, julienne 2 oz Pear tomatoes, 1/2’s 2 oz Carrot, julienne 3 oz Avocado Poblano ranch dressing 2 tbsp Chopped cilantro

PREPARATION 1. Mix all of the ingredients together and combine well. 2. On the serving dish use the kale as the base of the salad and place the remainder of the ingredients and mound with height.

Courtesy of:

the main ingredient :: Late Fall 2016 :: 15

16 :: Late Fall 2016 :: the main ingredient

GOING

VEGAN

More and more diners are seeking vegan options. Itâ&#x20AC;&#x2122;s cool, healthy, good for the planet and kind to the animal world. by Kelly Putter

the main ingredient :: Late Fall 2016 :: 17

he food trend that’s clearly making a run for the mainstream stage this year is veganism. This plant-based way of eating is a more restrictive form of vegetarianism, which means it’s a diet comprised of no animal flesh or products derived from animals so that includes milk, eggs and honey. Plant-based or vegan eating has been on the rise, with 2016 proving to be a banner year. Baum + Whiteman, an international restaurant consulting group, named vegetables on its list of the top trends for 2016, noting that rising beef prices, hormone use, health-and-diet concerns, the growth of farmers’ markets and the push for locavores are driving the trend. London-based market analyst Mintel found that plant-based eating is gaining in popularity among 98% of Americans, who don’t consider themselves vegan, but are drawn to the cuisine’s health and environmental benefits. In a 2015 survey, Mintel found 61% of consumers say they enjoy menu items that are heavy on vegetables, a figure that jumps to 75% among 25—34 year-olds.

According to the United Nations Food and Agriculture Organization, meat production accounts for 14% to 22% of the 36 billion tons of greenhouse gases the world produces each year. Commercial meat production is also blamed for depleting water, land, and oil resources. The “Meatless Monday” campaign has become a nationwide initiative to encourage cutting down on the amount of meat processed and consumed—both as a matter of physical health and to reduce the strain on our planet. You know a food trend is going viral when you begin seeing it in odd places or unusual applications. There are vegan donut shops, bakeries, meal delivery services and butchers as well as wines and cheeses that are wholly plant based. Toronto even has its very own food truck, known as The Vegan Extremist. And small towns are beginning to sprout plant-based restaurants and lunch spots. Generally, vegans eat a diet rich in plant-based foods for one of two main reasons: health and those who make the ethical choice of not killing animals for food.

Here are a few easy ways to build your vegan customers: • Remember that a vegan item on your menu will cater to more than diehard vegan eaters. Meat eaters like vegetables, too. If your dish is delicious, word will get out and you’ll have omnivores eating it as well. • Don’t forget to let others know about your fabulous vegan dish or menu. Promote them on your website and social media.

• People trying to cut back on their consumption of meat • Those concerned about the environmental impacts of meat production • Lactose intolerant diners • People wanting to reduce their cholesterol or weight • Numerous religious dietary requirements • Vegetarians, including those who don’t consume eggs • Food-allergy sufferers

18 :: Late Fall 2016 :: the main ingredient

• Keep vegan friendly items in your kitchen that will help you transform a non-plant-based dish into one that is: non-dairy creamer, vegan butter, mayo and sour cream all store well. Even better, make your own and you’ll have vegan diners raving. • Educate your servers about what ingredients are in your food. They may not know that you typically use butter instead of olive oil. Besides, the more informed they are, the better they are at waiting tables. • Finally, be creative with your vegan option. Veggies on pasta won’t cut it anymore. Go online to look up plant-based recipes or buy a vegan cookbook. There are plenty of recipes and books out there.

Sources: www.straight.com, www.cbc.ca, www.qsrmagazine.com, www.latestvegannews.com

CANADIANS GO GREEN: A 2015 poll commissioned by the Vancouver Humane Society shows that 33% of Canadians, or almost 12 million, are either already vegetarian or are eating less meat. That figure includes 8% who identify as vegetarian or mostly vegetarian, as well as 25% who state that they are trying to eat less meat. British Columbia is the most vegetarian-friendly province, with 13% of respondents identifying as vegetarian or mostly vegetarian and a further 26% trying to eat less meat. Quebec and Ontario are not far behind. In Quebec, 7% identify as vegetarian or mostly vegetarian, while a further 30% are trying to eat less meat. In Ontario, 8% are vegetarian or mostly vegetarian and 23% are trying to eat less meat. While younger Canadians are more likely to identify as vegetarian or mostly vegetarian, older Canadians are more likely to say that they are eating less meat. Of 18 to 34 year olds across the country, 12% are vegetarian or mostly vegetarian. For those 55 and up, 33% are trying to eat less meat, in addition to the 5% who identify as vegetarian or mostly vegetarian. Source: www.vancouverhumanesociety.bc.ca

the main ingredient :: Late Fall 2016 :: 19

Move Over, Kale

Cauliflower

IS TAKING THE CENTRE OF THE PLATE RECIPE

BUFFALO-STYLE CAULIFLOWER Recipe by Chef Ojan Bagher Sysco Houston

n 2013, kale’s superfood qualities took

and grinding it down to make pizza

the food industry by storm. Salads,

crust, rice, bread and even cookies.

smoothies, kale chips and more – this

Traditionally indulgent dishes like

vegetable made its way onto nearly

mashed potatoes and mac-and-cheese

every menu from fast food to fine

are being transformed with cauliflower

dining. This year, cauliflower has been

as a base.

crowned “the new kale” and is creating a craze of its own while invading menus

With so many possibilities, cauliflower

with unique, healthful applications.

is only limited by your creativity – you can bake it, mash it, fry it, dip it, puree

Cauliflower’s leap from crudité platter

it, roast it and more! Try stretching

to main dish is largely attributed to the

your ingredient costs by finding uses

fact that it can be prepared in many

for cauliflower across all day parts.

different ways, and has the raw ability

For breakfast, try a veggie skillet with

to adapt to and absorb popular flavours.

cauliflower instead of traditional

As consumers continue to be more and

potatoes. At lunch, complement

more health conscious, restaurants

sandwiches with crunchy cauli-tots in

are adapting menus to accommodate

place of fries.

popular dietary standards, like the Paleo Diet, and gluten-free lifestyles.

With football season in full swing,

Cauliflower has the power to be a

create the perfect team by pairing

lighter stand-in for starchy items (less

cauliflower with Buffalo wings.

popular with the healthy dining crowd)

Make a new fan favourite by adding

without sacrificing flavour or texture.

cauliflower sticks to the traditional carrots and celery. Or dazzle your vegan

Exciting, on-trend techniques and

and vegetarian customers by bringing

applications have brought new life to

cauliflower to the center of the plate

cauliflower. Chefs are getting creative

with popular Buffalo-Style Cauliflower.

2½ oz. Sweet Baby Ray’s Buffalo IntensiFries™ Sauce 1 oz. Arrezzio Gorgonzola Cheese (diced) ½ oz. Sysco Natural Shredded Carrots 1 oz. Sysco Natural Celery Branches, shaved 5-7 oz. Sysco Natural Large Cauliflower Florets, cut ½ oz. Sysco Natural Green Onion, chopped Sysco Classic Tempura Batter Mix Begin by mixing tempura batter according to the directions. Set aside. Cut celery branches in half and shave thin with a peeler. Place in ice water (this will help curl the celery for presentation). Dice cheese into ½-inch cubes and reserve. Sort cauliflower and cut in half any pieces larger than bite size. Coat cauliflower in batter and fry at 350°F for 3-4 minutes, then toss with 2 oz. of Buffalo sauce. Toss shredded celery and carrots with ¼ oz. Buffalo sauce and set aside. Arrange fried cauliflower on a plate and top with celery and carrot slaw, sprinkle with green onions and blue cheese. Drizzle plate and cauliflower with remaining sauce and serve.

1. Why is my food cost too high? 2. Labour shortage is causing me to have to close down for a day, what can I do? 3. How can I improve my average dinner check? 4. What is trending right now? 5. I havenâ&#x20AC;&#x2122;t changed my menu for a long time, not too sure if my regulars will let me. What should I do? 6. How can I grow my breakfast trade? 7. How can I increase overall traffic to my business? 8. My menu looks a little tired. How can I improve it? Where do I start? 9. Steak prices are too high. What can I serve that will keep within the price range that my customers can afford? 10. How can I attract a different demographic of customers? 11. Should I franchise? How can I? 12. How can I streamline my line to decrease wait times? 13. My servers need to sell more desserts. Where can I get some training for them? 14. My expansion is underway. I wonder if the flow of my kitchen will improve? How could I change it? 15. My new pizza oven has been installed. What is the best flour to use to make my own pizza dough? 16. Is there some new equipment out there that I should know about that will help my business? 17. A new restaurant is opening 2 doors down. What can I do to maintain market share? 18. How am I going to manage the $15.00 per hour min wage that is coming in the new year?

If so, contact stir@corp.sysco.ca to book your STIR session to have these questions answered, and much more!

22 :: Late Fall 2016 :: the main ingredient

Getting

SAUCED Ethnic sauces add an extra punch to your menu. Here’s how to spice up your kitchen.

ood without sauce is a bit like a painting without a frame – less dramatic, a little bland and somehow incomplete. Sauces add zest and can manage to liven up dull dishes. As cooks and chefs, you can make sauces in your sleep. Think béchamel, marinara and Creole sauces. But as your customers’ tastes grow more adventurous, they’re looking for twists and turns in their flavour profiles and nothing offers that excitement more than newly discovered ethnic fare. So let’s look at few popular ethnic sauces your customers might enjoy the next time they pop in: Harissa – This spicy and aromatic chile paste is a staple in North African and Middle Eastern cuisines. There are various recipes for harissa depending on the country, but most include hot smoked chile peppers, garlic, olive oil and spices and herbs such as cumin, coriander, caraway and mint. Use it in soups, stews, in appetizers and main dishes. Try it as a marinade for meat and fish. Mix it into

existing dips such as hummus, serve it alongside crudités or top your falafel or pizza with it. You can buy harissa as a paste in tubes and jars as well as in a powder version. This Saveur magazine recipe makes 1 cup: • 8 dried guajillo chiles, stemmed and seeded (about 2 oz.) • 8 dried New Mexico chiles, stemmed and seeded (about 1 1⁄2 oz.) • 1⁄2 tsp. caraway seeds • 1⁄4 tsp. coriander seeds • 1⁄4 tsp. cumin seeds • 1 tsp. dried mint leaves • 3 tbsp. extra-virgin olive oil, plus more as needed • 1 1⁄2 tsp. kosher salt • 5 cloves garlic • Juice of 1 lemon Put chiles into a medium bowl, cover with boiling water, and let sit until softened, about 20 minutes. Heat caraway,

coriander, and cumin in an 8-inch skillet over medium heat. Toast spices, swirling skillet constantly, until very fragrant, about 4 minutes. Transfer spices to a grinder with the mint and grind to a fine powder. Set aside. Drain chiles and transfer to the bowl of a food processor with the ground spices, olive oil, salt, garlic, and lemon juice. Purée, stopping occasionally to scrape down the sides of the bowl, until the paste is very smooth, about 2 minutes. Transfer to a sterilized 1-pint glass jar and fill with oil until ingredients are submerged by 1⁄2 inch. Refrigerate, topping off with more oil after each use. Harissa paste will keep for up to 3 weeks. Chimichurri – This pretty green sauce doubles as a marinade and accompaniment for all beef cuts. Hailing from Argentina, you can spoon the garlicky, uncooked sauce over chicken, fish and even pasta. A little like pesto, chimichurri uses fresh parsley, oregano, garlic, oil and vinegar

the main ingredient :: Late Fall 2016 :: 23

and a little bit of chile pepper, though the variations are endless. To quote one chef, the sauce will make your food taste like it’s been dragged through a garden. This Epicurious recipe is quite simple: puree 1 cup packed fresh Italian parsley, 1/2 cup olive oil, 1/3 cup red wine vinegar, 1/4 cup packed fresh packed cilantro, 2 garlic cloves, peeled, 3/4 tsp. dried crushed red pepper, 1/2 tsp. ground cumin and 1/2 tsp. salt. Tranfer to a bowl. Cover and let stand at room temperature. Thai Peanut Sauce – The beauty of this sauce is that it packs a wallop in terms of flavour but it’s relatively easy to make. Peanut sauces are widely used in the cuisines of Indonesia, Malaysia, Thailand, China, Suriname and Africa. It pairs nicely with chicken, meat and vegetables. It is often used to add flavour to grilled skewered meat such as satays, poured over vegetables as salad dressing or as dipping sauces for spring rolls. Recipes usually include ground roasted peanuts or peanut butter, coconut milk, soy sauce, tamarind, galangal, garlic and spices. Other possible ingredients are chile peppers, sugar, milk, fried onion, and lemon grass. You can make your peanut sauce thin or thick based on the amount of water mixed in. In North America, peanut butter is typically used, though some argue that it is too smooth and soft and that the best result is roasting peanuts and using a mortar and pestle to achieve the right graininess. Drop a one 1-inch piece of ginger and 1 garlic clove into a blender until finely chopped. Add 1 half cup peanut butter, 2 tbsp. soy sauce, 1 tbsp. soy sauce, 1 tsp. brown sugar, ¼ to ½ tsp. red pepper flakes, 1/3 cup water. Add more water for desired consistency. Bring to room temperature before using. Mexican Mole – Known as the signature sauce of Mexico, mole is a smoky savoury sauce that begins with chile peppers. Other ingredients include black pepper, achiote, cloves, anise, tomatillos, garlic and dried fruit. The classic and best known mole is the one from central Mexico known as mole 24 :: Late Fall 2016 :: the main ingredient

poblano. Moles are noted for their many ingredients. Chocolate is sometimes added at the end of cooking a mole sauce. Moles are ingredient-heavy and time consuming. Here is a streamlined recipe from Epicurious: • 3 tbsp. (or more) peanut oil (preferably unrefined), divided • 5 pounds skinless boneless chicken thighs • 3 cups low-salt chicken broth • 2 cups orange juice • 1 1/4 pounds onions, sliced • 1/2 cup sliced almonds • 6 large garlic cloves, sliced • 4 tsp. cumin seeds • 4 tsp. coriander seeds • 4 ounces dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed • 1 ounce dried negro chiles, stemmed, seeded, torn into 1-inch pieces, rinsed • 1/4 cup raisins • 43 x 1/2-inch strips orange peel (orange part only) • 1 1/2 tsp. dried oregano • 1 3.1-ounce disk Mexican chocolate, chopped • Chopped fresh cilantro • Warm flour tortillas Brown chicken. Add broth and juice and bring to a boil. Reduce heat and simmer until chicken is tender, about 25 minutes. Meanwhile, heat oil in heavy saucepan, sauté onions until golden. Add almonds, garlic, cumin, and coriander. Sauté until nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes. Transfer chicken to large bowl. Pour chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, orange peel, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes. Working in small batches, transfer

sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. Transfer chicken mole to bowl. Sprinkle with cilantro. Serve with warm tortillas. Sriracha – When fast-food restaurants start using it, you know it’s gone mainstream. That’s exactly what has happened with sriracha, that not-too-hot hot sauce with a tangy and slightly sweet flavour that hails from Thailand. Interest in this piquant red sauce has exploded with the flavour being used to enhance everything from almonds and chips to cocktails, jam and lollipops. Often used as a dipping sauce for seafood or breaded appetizers, sriracha can also be used in sauces, on Asian noodle dishes, in Vietnamese pho and as a topping for spring rolls. Add it to soups, eggs and burgers. Mix it with mayonnaise for a milder version on sandwiches and wraps. See this recipe from Leite’s Culinaria: • 1 3/4 pounds red jalapeño peppers, stems removed and halved lengthwise • 3 garlic cloves • 2 tbsp. garlic powder • 2 tbsp. granulated sugar, plus more as needed • 1 tbsp. light brown sugar • 1 tbsp. kosher salt, plus more as needed • 1/2 cup distilled white vinegar, plus more as needed • Water, as needed Combine peppers, garlic, garlic powder, if desired, sugars, and salt. Pulse until a coarse purée forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. (It may get a little fizzy; that’s to be expected.) After 1 week, pour the chile mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then purée in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the

mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water. Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, close the lid tightly, and refrigerate for up to 6 months. West Indian Curry Sauce – Indian servants brought curry to the West Indies, where curried goat is featured prominently. Chicken, vegetables and shellfish are also popular curries. In Trinidad and Tobago, curry is applied to potato, which is known as aloo, and wild meats. See this recipe from CD Kitchen.com: • 2 tbsp. mild vegetable oil • 1 cup coarsely chopped onion • 1 piece (1-inch size) fresh ginger, peeled

• 1 1/2 pound red-ripe tomatoes, cored, quartered • 1/4 cup chopped cilantro • 1/2 tsp. cayenne pepper • 1 tsp. salt • 1 1/4 tsp. garam masala or curry powder Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes lose their raw aroma, 15 to 18 minutes. Tonkatsu Sauce – Also known as Japanese BBQ sauce, this condiment is commonly served with deep-fried pork cutlet, though it’s also used to add flavour to stews and soups, in marinades,

and much more. Tonkatsu sauce mainly consists of vegetables and fruits such as tomatoes, prunes, dates, apples, lemon juice, carrots, onions, and celery. It also includes more than 10 kinds of spices along with soy sauce, vinegar, and sugar. It’s a lot of work to make it from scratch. Here is a simplified recipe from Serious Eats.com: • 1/3 cup ketchup • 2 tbsp. Worcestershire sauce • 1 tbsp. soy sauce • 1 tbsp. mirin • 1 tbsp. sugar • 1 tsp. Dijon mustard • 1/4 tsp. garlic powder In a small bowl, stir together ketchup, Worcestershire, soy sauce, mirin, sugar, mustard, and garlic powder. Use immediately or store in an airtight container in the refrigerator for up to a month. Sources: www.cdkitchn.com, www.epicurious.com, www.leitesculinaria.com, www.saveur.com, www.justonecookbook.com, www.seriouseats.com.

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the main ingredient :: Late Fall 2016 :: 25

Nova Scotia, South Shore and Annapolis Valley 8 years with Sysco

Q.What do you like best about Sysco Brand? A. The confidence that it gives me in knowing I am sending a superior product. With thousands of products available, it is impossible to know each and every one. However, knowing the high standards that a product must pass to become a Sysco Branded product gives me great confidence in the brand. Q. Do many of your accounts use Sysco Brand and what has operator response been to Sysco Brand? A. Every account I have uses Sysco brand in one form or another. The response to Sysco Brand is always tremendous. My customers know that Sysco brand means quality. All my accounts use Sysco branded products and it complements all aspects of their operation, whether it be cleaning supplies or their center of the plate items. Q. Describe how you have helped your customers solve problems. A. Solving problems can come in a variety of ways. In order to solve a problem you must work with your accounts to know their business. It is this partnership that allows problems to be solved. Whether it is help designing a new menu or finding products to reduce labour and waste, becoming a partner and understanding the needs of the account is key. Q. What is the most rewarding aspect of your job? A. Seeing a customer succeed is undoubtedly the most rewarding aspect. When the work you have done together with an account turns out to be a success, it is extremely satisfying. From implementing a proper cleaning schedule or a summertime seafood promotion, an account showing progress and success gives me great pleasure. It is building this relationship/partnership that is incredibly rewarding. Q. What value-added services (e.g. STIR, Rewards) that Sysco offers are the most beneficial to your customers? A. For my account composition, STIR sessions and culinary seminars are very beneficial. After leaving a STIR session with our corporate chef, Jamie Mullett, my customers are always excited to implement new ideas and changes to their menu. These sessions provide our customers with the tools to become more profitable in both the front and back of house. Q. Describe the relationship that you have with your Inside Sales Representative. A. Shay and I have a great relationship and work as a team each week to ensure accuracy with our orders. Q. What are some of the advantages of using Sysco Connect (for yourself and for your customer)? A. My territory is quite large geographically so with the amount of driving I do, it is great to have Shay to assist with our customersâ&#x20AC;&#x2122; needs on the days I am not near their establishments. This partnership has allowed my time to be more focused on being a true consultant. Q. What foodservice trends do you see emerging? A. With heavy focus on healthy eating in the marketplace now, we as Marketing Associates must help our customers find the gaps and opportunities in their menu. It could be something as simple as adding some healthy alternatives to a lunch menu, or a rebranding of an entire restaurant. 26 :: Late Fall 2016 :: the main ingredient

Sysco Inside Sales Representative Profile

Sysco Marketing Associate Profile

David MacDonald

Shay-Lynn Dyet

Calgary, Halifax and St. Johns 2 years with Sysco

Q. Describe the relationship that you have with the Marketing Associates you support. A. I have a strong communication line with each and every one of my MAs. As an ISR we are here to support the MAs and I take pride in doing just that. We communicate daily and always make sure to give each other feedback. Communication and feedback is important, as it helps us to continuously improve our relationship and provide the best service possible for our customers. Q. What is the most rewarding aspect of your job? A. Having the opportunity to build relationships with my customers even though we have never met face to face. I believe speaking to my customers about their weekend, upcoming events at their location or even the weather, shows that I am engaged with not only them personally, but also with their business. Q. What do you enjoy most when working with customers? A. I enjoy that every day is different. Though I am talking to mainly the same customers on a weekly basis, the environment within their establishments change constantly. I enjoy speaking to customers about new products and other food service ideas that have been presented to us. These added services may assist them with growing their business. Being able to be a part of a customerâ&#x20AC;&#x2122;s success is extremely rewarding. Q. What does exceptional Customer Service look like to you? A. Exceptional customer service to me is being able to provide an efficient and pleasant experience for the customer. Being honest about any errors that occur and being able to find a solution with the customer that works for them. I also believe that for exceptional customer service you must be able to relate and listen to what the customer is saying. Communicating efficiently and honestly with the customer shows that you care and are invested in their business and your relationship. Q. What do you enjoy most about working for Sysco? A. The people and culture of not only Sysco Connect but Sysco in general. Sysco takes pride in its employees by giving them a rewarding workplace and multitude of opportunities to grow with the company or on their own. You can truly see that Sysco invests in their employees. Q. What do you like best about Sysco brand? A. Sysco brand brings quality and value to our customers. Selling a great product is never hard, and it normally sells itself. I believe once customers try Sysco brand, they continue to order and rely on the quality and value of each item supplied to their business.

Coconut Milk

BENEFITS

• Is versatile and can be used

in drinks, soups, entrées and desserts. • Is the perfect complement to spicy and aromatic dishes as it balances flavours rather than competes with them. • Rich in minerals and vitamins, coconut milk contains high amounts of iron, calcium, potassium, magnesium and zinc in addition to healthy amounts of vitamin C and E. • Boasts many health benefits for skin, hair, bones, weight control and boosts the immune system.

Brand Pack Size Jade Mountain 6/2.84 LT Jade Mountain 24/400 ML

For more information please contact your Marketing Associate

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the main ingredient :: Late Fall 2016 :: 27

POWER THROUGH

YOUR BUSY DAY

The California Cling Peach Granola Power Bar

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 beats 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.