Chef Inspired Holiday by Sysco Canada

2023

Chef Inspired

HOLIDAY At the heart of food and service

CULINARY INSPIRATION

LABOUR & COST-SAVING SOLUTIONS

EXPERT TIPS & ADVICE

WELCOME

This Sysco holiday preview is all about working smart and showcasing clever ways to use our range of products to save time, labour and costs, and ultimately help you be successful this festive season.

MEET THE

TEAM

Our team of in-house Culinary Specialists taste, test, and experiment with a wide range of new products across our extensive portfolio. They come with clever ways to use prepared and labour-saving products, jazzing them up easily to make an impact on the menu. Their industry knowledge is exceptional, making them a fantastic resource for you, our customers.

Product availability may vary.

Chef David Pyper

Chef Peter Ecker

Chef Michael Brown

Chef Kyle Brandt

Chef Robin Prasad

Chef Marina Livingston

CONTENTS

Traditional Offering

Centre of the Plate

Produce & Sides

Vegan and Vegetarian

Cheese & Party Food

Desserts & Sweet Treats

SYMBOLS LEGEND Made in Canada Vegan Gluten Free Vegetarian Kosher Products are subject to change and stock availability. Please check complete product specifications with your Sales Representative.

Sysco.ca 3

> E liminate labour where

possible. Intimate events like boardroom meetings or executive dinners might not require servers. Prepare the food, arrange the space, and offer monitoring tips to save clients and operators money. > S ave time and labour

> We can’t say it enough:

train and cross-train staff for flexibility and coverage. >B uffet or plated? This

decision can determine the number of staff needed, so plan appropriately. > Keep events short and

sweet. Cocktail receptions last about three hours, while seated dinners with dessert can extend to five hours. Shorter events mean reduced labour requirements.

with washed and cut salads, trimmed produce, ready-made sauces, > Forgo the coffee service. pre-shredded cheeses, Serve it at the bar to and pre-breaded, portioned save on costs for items proteins. Thaw-and-serve like sugar, creamers, cup sheet cakes can be cut to rentals, and display urns. any size and easy to plate at buffet-style events.

ORDER SUPPLIES NOW

Equip yourself for success with equipment that will be in high demand, like insulated pan carriers, chafing dishes, and holding cabinets. Take inventory, make a list of items needed, and order 10 to 12 weeks ahead for production, shipping, and customization.

The holiday season is the busiest time of year for the catering industry, so getting ahead of the game is essential to execute a successful season. Here are some helpful tips!

LOOK FOR COST SAVINGS

Watch Employee Labour Costs

CHECKLIST

HOLIDAY PREP

Product availability may vary.

Control Portion Sizes

Avoid Food Waste

>O ffer plated meals for

> Get a firm head count and

cost-effectiveness and slower eating pace.

track and analyze waste. Donate extra to local charities to reduce waste, give back, and potentially receive tax benefits.

> Use small plates to achieve

an exclusive presentation. >O ffer plenty of fillers like

bread to satisfy guests. > Serve buffet food in

batches based on service speed. > Present food properly,

starting with vegetables, starches, and sides, then proteins.

REVIEW STAFFING

Plan ahead to secure seasonal hires in today’s competitive labour market. It’s more than just having enough help; it’s about having well-trained help. Allow at least six weeks for thorough training. Attract talent with accessible applications, reaching out to previous seasonal workers and students, and promoting jobs on social media. Consider partnering with a local staffing agency for additional support.

Traditional

OFFERING EXPERT TIPS FOR CREATING YOUR HOLIDAY MENU

THE MAIN EVENT: TURKEY & HAM

ADDING A LITTLE SOMETHING TO TURKEY & HAM PORTIONS Sysco.ca 5

Tips

for creating your festive menu Keep clever ways to save on prep, labour and cost in mind.

Don’t shy away from prepared products. “I used to shy away from value-added produce thinking that it was inferior if it came in already peeled or cut, but that’s simply not true. There is a time and place for product like peeled carrots, onions and garlic consider if your kitchen would benefit from these labour savers.”

Chef Marina Livingston

Check out some of our top picks:

7517610

1798285

2630964

Potato Scalloped Casserole Saves time and tastes great.

New York Style Cheesecake Top with fresh berries, coulis, caramel or chocolate sauce!

Chicken Stuffed Cordon Bleu A great choice for banqueting especially for holiday parties.

Get Seasonal There’s no need to go overboard with seasonal produce, simply choose one or two to champion. Here are our team’s favourites.

Product availability may vary.

Parsnips

Beets

Carrots

Brussel Sprouts

Butternut Squash

Turkey This crispy turkey is perfect for the season!

3294915 Turkey Whole Semi-Boneless Seasoned

Sysco.ca 7

Chef Robin's

in with the

Clove Studded Ham

HAM With its flavoursome fat content, ham is arguably one of the most crave-able meats, and can be used in many ways across your winter offering- not just as part of the traditional turkey and ham plate.

Use baked ham to make tempeting sandwiches. The classic Holiday sandwich is just one option - consider a Croque Monsieur or Madame on your lunch menu, a twist on a Reuben, or an elevated grilled cheese toastle with brie and cranberry sauce.

Ham and cheese croquettes make a popular bar snack, party food or side dish.

5133552 Sysco Classic Ham Smoked Carving

The ingredient list can easily be cross utilized during the season on different menus.

Product availability may vary.

√

Juice Orange Pstrzd Ultra Prem

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Spice Clove Whole

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Dark Brown Sugar

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Potato Au Gratin Dauphionois

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Green Beans

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Sauce Demi-glace Rstd Beef

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Fresh Cranberries

A shredded ham hock terrine makes a wonderful prep-ahead starter, served with toasted banguette and mustard.

We’ve done the work for you so you can focus on the results. Liquid eggs add value to your bottom line. They’re farm fresh eggs: just without shells, without waste and without mess. And because they’re real eggs, they can be used in any recipe that calls for shell eggs without compromising recipe performance.

Try this light brunch classic.

RECIPE

Mediterranean Frittata Ingredients:

Eastern Canada - SUPC 5566252 Western Canada - SUPC 2182824

1. In a large bowl, mix together potatoes, green and red 2 cups liquid whole egg* peppers and olives. 2 cups milk 2. Blend in liquid egg, milk, 300 g hash brown potatoes garlic, salt and pepper. 150 g black olives, chopped Pour egg mixture into baking 150 g green peppers, diced dish and sprinkle with cheese. 150 g red peppers, diced 3. Bake at 350°F for 45–50 mins 130 g shredded cheese or until the frittata reaches 1 tsp garlic granules an internal temperature of ¼ tsp salt 165°F (74°C). ¼ tsp ground black pepper 4. Cut into squares *Option to use thawed Scrambled Egg Mix and enjoy. instead of liquid egg, milk and salt.

Make it Western by replacing the olives with diced cooked ham. For a bit of Southwestern heat, add some chopped jalepeño.

Liquid Whole Egg

Switch it up!

Make your turkey & ham

PORTION SHINE

DIFFERENT WAYS TO GLAZE UP! After roasting/baking, brush your glaze onto the turkey. Apricot and rosemary Orange pepper and maple Clementine, thyme, and honey Irish whiskey and tarragon Apple cinnamon and cider Cranberry, clove and cinnamon Redcurrant, rosemary and ginger

Thinking Outside

THE BOX Go a step further and use this product to create a Turkey and Ham Wellington. Some puff pastry and a little truffle paste will elevate this prepared product to the next level!

Product availability may vary.

Centre of the

PLATE

Boneless Pork Belly

SEAFOOD, BEEF, VEAL AND MORE

NEW AND EXCITING CULINARY INSPIRATIONS

EXPERT GUIDANCE FOR PREPARING BEEF Sysco.ca 11

Chef Kyle's Butter Braised

Lobster Biscuit 2524965 Lobster Tail North Atlantic Premium 4-5 oz.

Product availability may vary.

Butter braised lobster tail with sauteed field mushrooms and red pepper on a buttermilk biscuit and green onion drizzle. √

Butter Salted Cdn

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Biscuit Btrmlk Bkd Rnd

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Sweet Bell Pepper Medley

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Wild Mushroom Bunch Whole

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Fresh Roma Tomato

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Oil Olive Extra Virgin Can

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Green Onion

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Fresh Sprout Pea Tenders

Fish Flavour

PAIRINGS GUIDE

Chef David's

Lobster Ravioli

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Ravioli Lobster Striped

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Fresh Baby Arugula

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Caper Imported Fine

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Lobster Meat Chunk

with Fried Capers & Arugula

5362651 Sauce Alfredo Instant

SALMON Go for Asian flavours like sesame and ginger with lemon wedges, and hot sauce like Tabasco.

PRAWNS Use Asian flavours like garlic, ginger, sweet chili and coconut milk, or uncomplicated flavours like olive oil, garlic and chili.

CRAB Best paired with flavours that truly let the crab meat shine. Garlic and butter work great together, as do lighter tastes like chili and lime. If you’re serving crab cakes, bacon jam works as a surprising accompaniment.

SQUID Deep-fried, served with a traditional aioli, mix it up with roasted garlic and lime, saffron and lemon, or hot chili and orange.

OTHER SEAFOOD FAVOURITES 5409103

7233141

5264787

Shrimp Breaded Partially Butterfly 16-20 ct.

Crab Imitation Salad Style

Shrimp White Peeled & Deveined Tail-On 13-15 ct.

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Chef David's

Pan Seared Salmon

Product availability may vary.

A classic dish that packs cranberry salsa heat. √

Squash Zucchini Green & Yellow Slices

√

Oil Olive

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Spice Pepper White Ground

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Salt Kosher Flake Coarse

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Sauce Salsa Cranberry

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Salmon Pink Centre Cut

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Rice Pilaf

1157270 Rice White & Wild Blend

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FULL RANGE

5360443 Dressing Sesame Toasted t Visi

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Dressing Greek Feta Yasou

Chef Marina's Build Your Own

BOWL

This is a great option for the holiday business lunches or happy hour. It’s easy to utilize existing ingredients in your menu and offer different options for proteins depending on your client’s budget.

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Tuna Ahi Saku Sliced & Seared

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Beef Pulled Fully Cooked Block & Barrel

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Salmon Atlantic Fillet 3-4 lb. Skinless Frozen

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Tomato Cherry Medley Mini

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Mayonnaise Chipotle Spread & Dip

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Chicken Meat Pulled All White Fully Cooked

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Chicken Diced 1/2 Dark Meat Fully Cooked

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Asparagus Pickled Hot & Spicy

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Beet Pickled Sliced

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Lettuce Fresh Tender Greens

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Bean Pickled Hot & Spicy

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Avocado Pulp Chunky

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Chef Robin's Red Pepper & Asiago Stuffed

Chicken Supreme

This dish makes execution very easy no matter the size of the event or function. √

Vegetable Mix Root

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Honey Pure Golden Liquid

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Bean Green Foodservice Trimmed Fresh

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Jelly Pepper Red Spicy

2734582 Chicken Stuffed Red Peppers Asiago

5362427 Sauce Demi-Glace Roasted Beef

Product availability may vary.

Chef Robin's

Herb Roasted Chicken Breast This dish has some unique features that can easily be used for a catered event. √

Barley Pearled

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Cream Whipping 35% Extended Shelf Life

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Cheese Brie Triple Creme Belle

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Cranberry Dried

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Carrot Baby Peeled Trim Colour

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Syrup Maple Pure

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Juice Grape Verjus du Perigord

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Sauce Demi Glace Frozen Pouch Classic

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Rosemary Fresh Herb

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Thyme Fresh Herb

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Garlic Peeled Fresh Jar

7830999 Chicken Breast IQF Boneless Skinless 5 oz

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Chef Peter's

Duck Orange Duck has always been associated with the holiday season and this citrus spiked duck leg is a bright orange, lemon nostalgia. √

Salt Coarse Kosher

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Vinegar Red Wine

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Duck Leg & Thigh Select

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Onion Yellow Jumbo Fresh Sack

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Carrot Loose Fresh

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Juice Lemon Pasteurized Ultra Premium

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Butter Unsalted

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Spice Pepper Black Ground

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Celery Fresh 24 Size

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Starch Corn Non GMO

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Orange Bagged Fresh

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Broth Chicken Stock Artisan

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Sugar Brown Golden Yellow

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Oil Vegetable Soya Jug-In-Box

Chef Michael's

Stuffed Veal Roulade Delicious stuffed veal, coated with a creamy peppercorn sauce. The sauce is amazing, festive magic at its best!

Product availability may vary.

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Veal Roulade Roll Stuffed

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Spice Pepper Black Cracked

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Cream Whipping 25% Extended Shelf Life

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Cheese Boursin Herb & Garlic

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Chive Fresh

Chef Kyle's

Tomato and Star Anise

Lamb Shank

The tomato and star anise really adds a fantastic flavour to this lamb dish. Even those who generally do not appreciate the taste of lamb have a hard time passing when I put these on the table. √

Lamb Shank

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Rosemary Fresh Herb

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Carrot Baby Cut Peeled Slims

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Parsley Italian Fresh

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Potato Mashed Red Skin Garlic

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Spice Anise Star

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Paste Tomato

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Onion Yellow Jumbo Fresh Bag

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Maple Brushed Grilled

sys

Chef David's

FRESH PRODUCE rce .ca to day!

Pork Loin

Enjoy Canadiana with this maple brushed pork. √

Potato Fresh Fingerling Mini

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Pork Loin Centre Cut Boneless 1/8 in.

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Syrup Maple Autumn Label

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Asparagus Fresh

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Spice Pepper Black Coarse Ground

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Salt Kosher Flake Coarse

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Butter Unsalted

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CREATE PERFECT

BEEF for foodservice

OUR TOP TIPS Before selecting a cut of beef, work out the portion cost to determine the selling price to ensure you can make a decent margin. Season your beef heavily and evenly, remove it from the fridge at least an hour before cooking. Use a built-in oven probe and cook to the required internal temperature for consistency.

Use combination heat as an aid if necessary and always allow time for resting. Cook lower and slower for tougher cuts. Cook overnight to take into consideration time and oven space. When reheating braised/ cooked and pressed/shape, reheat in braising liquor/jus to 67O°C and use a hot hold oven for service if required.

5362427 Sauce Demi-Glace Roasted Beef

Product availability may vary.

9554692

4762348

Beef Striploin 0x1 Boneless 1/4 in. AAA

Beef Roast Sliced

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Beef Ribeye Lip-On Boneless AAA

FULL RANGE

t Visi

9554676

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9555525 Beef Round Inside 1/4 in. AA

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MAKE YOUR FAVOURITE HOLIDAY RECIPES PLANT-BASED. NO GMOs*

NO ANTIBIOTICS OR HORMONES†

PROTEINPACKED

*Made with Non-GMO ingredients Like all plant-based foods †

SYSCO SUPC

PRODUCT CODE

PRODUCT DESCRIPTION

5090992

1B35

Beyond Burger®, 32ct | 6 oz

5361361

1B38

Beyond Burger®, 40ct | 4 oz

7217602

2B53

Beyond SteakTM Tips | 2 x 5 lb bags

7228212

2P13

Beyond PepperoniTM | 6 x 1 lb bags

7159320

1B14

Beyond Beef®, Bulk | (2-10 lb) 20 lb

7084441

1B16

Beyond Beef® | (6-2 lb) 12 lb

Eyes on the

SIDES

POTATOES, VEGGIES, GRAVY AND MORE

UPGRADED CULINARY INSPIRATION

LABOUR-SAVING SIDES Sysco.ca 23

Chef Michael's

Balsamic Glazed Roasted

Brussel Sprouts Option to serve as a festive side dish or as an appetizer, these halved Brussel Sprouts save on prep time. √

Glaze Balsamic

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Brussel Sprout Halved

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Tomato Sundried Miscella

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Turkey Crumble Fully Cooked Halal

Chef David's

Artichoke Whipped Potatoes with Basil

Product availability may vary.

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Artichoke Heart Quarters

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Basil Fresh Herb

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Potato Mashed Yukon Gold 100% Natural

Chef David's

Lemon Tossed Green Beans with Almonds & Cranberry √

Fresh Green Beans

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Fresh Lemon

√

Blnchd Sli Cdn

STOCK UP on these essentials

5353515 Mix Gravy Turkey Instant

5435213 0737482 Cranberry Dried 6132881 Almond Blanched Sliced 7303308 Oil Olive

Spread Garlic Roasted Aioli & Dip

6279176 Bacon Pieces Fully Cooked Sauce Salsa Cranberry Stuffing Mix Homestyle Vegetable Root Medley Asparagus Fresh Potato Parisian Yukon Bag Carrot Fresh Heirloom Local Rosemary Fresh Herb Thyme Fresh Herb

CLICK HERE

TO SHOP OUR

s Visit

FRESH PRODUCE

co ys

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Sysco.ca 25

Chef David's Garlic Roasted

Brussel Sprouts 26

Product availability may vary.

6279176 Bacon Pieces Fully Cooked

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Brussel Sprout Halved

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Spread Garlic Zero Trans-Fat

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Cheese Parmesan Shredded

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Pecans

Limit your time spent prepping with… Potato Wedge Cranberry Sauce Peeled Carrots Brussel Sprouts

Served Right ROAST CARROTS 3 WAYS

1. 2. 3.

Roasted with olive oil, salt and pepper. Roasted with chili powder, cinnamon, olive oil, and salt.

PREP MADE EASY WITH THESE CONVENIENT PRODUCTS: Washed and peeled potatoes Chorizo cubes Vegetable Bouillon

Roasted with brown butter, honey, salt and pepper.

SPROUTS 3 WAYS

1. 2. 3.

Pan-fried and topped with pistachios, a drizzle of pomegranate molasses and pomegranate seeds. Roasted with garlic, parmesan cheese and bread crumbs. Butter-fried and topped with crispy shallots and toasted flaked almonds.

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Butternut Squash With Maple Syrup, Grainy Mustard And Pecan Glaze This twist on the classic hasselback potato is great served as a sharing side or as a veggie option when portioned.

CHEF’S TIP

These days staffing is kept to a minimum, and each hour and dollar counts. Save on time and labour costs with by purchasing pre-cut fresh produce.

Save on labour with our peeled squash.

Carbonara Brussel Sprouts “A beautiful side dish perfect for the season!”

Chef David Pyper Culinary Specialist, Ontario √

Brussel sprouts

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Fresh cream

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Shallots

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Parmesan cheese

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Smoked maple bacon

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Sea salt

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Bacon sliced

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Black pepper

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White cooking wine

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Olive oil

Get creative with….

Product availability may vary.

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Brussel sprouts

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Bacon Slices

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Bacon Bits

Vegan & Vegetarian

EATING

EXPERT MENU GUIDANCE

EXCITING AND CONVENIENT CULINARY INSPIRATION

FUSS-FREE APPETIZERS Sysco.ca 29

Chef Kyle's

Grilled Cauliflower Steak Topped With Fresh Bruschetta tasty and satisfying centre-plate alternative. A Make in bulk to save on labour.

Product availability may vary.

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Cauliflower Cellophane Wrapped Fresh

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Asparagus Fresh Large

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Dip Tomato Bruchetta

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Spice Pepper Black Cracked

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Salt Coarse Kosher

BE INCLUSIVE

And boost sales with theseTop tips:

With the increased demand for health-focused offerings, the need to deliver exciting options for all diets and lifestyles has never been more important.

MENU LANGUAGE IS KEY Labels like vegan or vegetarian can be off putting for customers without specific dietary requirements. To appeal to a wider range of customers, exclude these terms from dish names. Instead focus on the delicious dish components just like you would with any other dish.

STUFF OF LEGENDS Use a symbols key or legend so that customers can clearly identify dishes that are suitable to their dietary requirements. Consumers with specific dietary requirements or preferences will look for these identifications, whereas those without will not. Make sure to feature the full legend clearly on the menu.

ALL ACCESS Skyrocketing demand for vegan friendly foods has seen a vast increase in the number of plant-based products available on the market, making it easier than ever before to provide delicious and inventive dishes to customers.

Sysco.ca 31

Blue Cheese Soup With Sage Oil and Parsnip Crisps Meat free doesn't need to be boring. Showcase with winter flavours and blue cheese in a deliciously warming dish like this one.

Add a little something extra to your regular soup and adjust your profit margins accordingly! Garlic butter croutons with rosemary and thyme. Make your regular tomato soup a festive treat. Cranberry oil and toasted pine nuts. Complements parsnip, celery, or potato and leek soup brilliantly. Crispy sage leaves. A great topper for creamy mushroom soup. Toasted pumpkin seeds with thyme and breadcrumbs. Elevates your squash or sweet potato soup to the next level.

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Product availability may vary.

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Made for

SHARING CHEESEBOARD BUILDING TIPS

PASSED APPETIZER IDEAS

SHARING PLATTER IDEAS Sysco.ca 33

CHEESE COLLECTION

Alexis de Portneuf

INTRODUCING THE NEW SAPUTO

LA SAUVAGINE

DELUXE CHEESE BOX Format 1 X 995 G Saputo Code 410776 Sysco SUPC 7252225

Saputo

BELLA LODI

Wensleydale Creamery

YORKSHIRE WENSLEYDALE CHEESE WITH CRANBERRIES

Cathedral City

MATURE ENGLISH CHEDDAR

Woolwich Dairy

ROASTED RED PEPPER TOPPED GOAT CHEESE

Click or scan

for product details, specifications, and to watch our new video.

Assorted fine cheese box!

Alexis de Portneuf

LADY LAURIER

CONTACT YOUR SAPUTO FOODSERVICE SALES REPRESENTATIVE FOR MORE DETAILS. SAPUTOFOODSERVICE.CA

Carefully curated to help you create the ultimate cheeseboard in seconds, the Saputo Deluxe Cheese Box features six fine cheeses with contrasting textures and flavours, ready to steal the spotlight on your appetizer menu.

‘TIS THE SEASON FOR

SHARING Sharing boards come in all shapes and sizes, and a balanced selection of small bites and dips are key no matter the variation. Whether you’re catering a private function or adding sharing boards to your bar snack menu, read on for our top tips and tricks this party season.

TRENDY DOES IT Canapés and nibbles get everyone in a festive mood. This year, think of bringing trending flavours and themes to the fore with mezze boards, Asian-inspired platters, and more.

GENEROSITY IS KEY

BUILDING BLOCKS

A platter doesn’t necessarily call for vast variety but demands generosity. Small bites and canapes don’t break the bank, meaning you can give more and charge accordingly, improving profit margins.

Make sure to provide a myriad of flavours and textures, a selection of dips and accompaniments. Read on for building tips and board inspiration.

Sysco.ca 35

Top Cheeseboard

TIPS

THE POWER OF THREE Base the plate around three different cheeses, making sure there’s a balance amongst types of milk (cow, sheep or goat), textures (hard, semi-soft, soft), and styles of cheesemaking (bloomy rind, washed, rind, blue, Cheddar-style, etc.)

ALL THE TRIMMINGS Add crackers, biscuits, bread sticks toasted bread slices for crunch; fresh fruit like berries, pear, apple, grapes and figs for freshness; nuts like pistachios, walnuts and hazelnuts for texture; dried fruits and honey for sweetness; and chutneys to elevate flavour.

A CUT ABOVE When cutting cheese, it’s best to think of whole wheels (whether they be round, square, or cylindrical) as if they were whole pies. Each should be divided in half first, and then into measured wedges.

PORTION CONTROL It’s easy to go overboard but take care when arranging your cheese plates to maximise your margins. Consider including approximately 30g of cheese per person. Bulk your boards up with cheaper added extras like crackers and fruit.

Product availability may vary.

MAXIMIZE MARGINS

with these top cheese tips

A little goes a long way Make sure to adjust your margins to reflect the cheese you’re using. Cheeses like Stilton, Goat’s Cheese and Manchego are strong in flavour so manage portions when incorporating them into dishes.

Limited-time-only offers Try offering a single top-quality cheese, expertly paired with a particular drink – think dry sherry, port, dessert wine, or a well-chosen beer. Your cheese and beverage combination can change every day or week, depending on your preference, tapping into the appeal of a ‘limited time only’ offer.

Sysco.ca 37

Chef Kyle's

Shaved Prime Rib Roast & Creamy Mashed Potatoes This delicious appetizer combines the tastes of warm shaved prime rib and creamy mashed potatoes stuffed into a mini-Yorkshire pudding. A rich demi and topped with roasted garlic aioli. √

Pudding Yorkshire Mini Yorkie

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Thyme Fresh Herb

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Spread Garlic Roasted Aioli & Dip

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Beef Ribeye Lip-On Boneless Angus Reserve

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Sauce Demi-Glaze Roasted Beef

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Potato Mashed Red Skin Garlic

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Smoked Duck Crostini

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Chef Robin's

FULL RANGE

& Goat Cheese Mousse The ingredient list can be easily be cross utilized during the season on different menus.

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Bread Baguette French

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Cheese Goat Chevai Crumbles

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Cream Whipping 25% Extended Shelf Life

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Duck Breast Boneless Smoked

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Cranberry Fresh

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Mint Fresh Herb

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Juice Thickened Orange Honey Thick

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Sage Fresh Herb

Product availability may vary.

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Chef David's

Bacon Wrapped Potato Gratin These are delicious and an excellent catering option. √

Bacon Slices Centre Cut 14 Slices

√

Cheese Cheddar Smoked White Sliced

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Potato Au Gratin Dauphinois

Chef David's

Crispy Fried Duck Drumettes These are a great alternative to the classic chicken wing. √

Duck Wing Drumettes Cooked

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Spread Garlic Roasted Aioli & Dip

Chef Robin's

Maple Butternut Squash

Bruschetta

This ingredient list can easily be cross utilized during the season on different menus. √

Bread Baguette Frch

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Cheese Goat Chevrai Crumbles

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Cream Whipping 25%

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Squash Butternut Squash

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Syrup Maple Pure

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Sage Fresh Herb

Sysco.ca 39

SWEET AND SIMPLE Fall Dessert:

Carrot & Caramel Crumble Cake Ready to serve up a delicious dessert that harvests healthier fall flavours? Arctic Gardens is here to help with our range of ready-to-cook frozen vegetables that always save time and taste great.

Find more inspiration for deliciously simple recipes at arcticgardensfoodservice.ca

6 x 2 kg 0438432

DESSERTS and Sweet Treats

Sysco.ca 41

Chef Kyle's

Very Berry Sponge Cake

Fresh berries and airy sponge cake layered with fresh whipped cream. Need I say more? This has been a staple dessert for any holiday function in my family. Very quick to assemble and a lighter option for dessert.

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Topping On-Top Made With Cream

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Cake Sheet Sponge Uniced 12 X 16

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Raspberry Red Fresh

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Blueberry Fresh

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Strawberry Fresh Local

Product availability may vary.

Chef Michael’s

Pumpkin Panna Cotta A quick and easy chilled dessert, that’s visually festive and tastes creamy delicious, with its snowy white vanilla base topped with Pumpkin puree. It’s even better when topped with crisp and crunchy cookie crumbles. √

Pumpkin Mix Pure

√

Cream Whipped 33%

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Sugar Granulated Fine

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Gelatin Plain

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Extract Vanilla Pure

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Cookie Crumbles

Sysco.ca 43

Invited! YOU’RE

SYSCO’S TEAM OF EXPERT CULINARY SPECIALISTS IS COMMITTED TO YOUR SUCCESS. With extensive real-world industry experience, they oﬀer in-depth consultations that can provide the support and resources you need to help manage and propel your business forward.

LOCALLY-SOURCED ITEMS/VENDORS NEW/ON-TREND ITEMS, RECIPES & IDEAS FINANCIAL PLANNING FOOD COSTING/ MENU PRICING MENU ANALYSIS COST EFFECTIVE MENUS MARKETING & PROMOTIONS TIME MANAGEMENT SOCIAL MEDIA ASSESSMENT LABOUR-SAVING OPTIONS

CHOOSE THE TYPE OF CONSULTATION THAT WORKS BEST FOR YOU!

VIRTUAL BUSINESS CONSULTATIONS Join us for a unique virtual experience as we partner with you to help create new and exciting proﬁt generating opportunities.

SYSCO TEST KITCHEN

AT YOUR LOCATION

Sysco’s local chefs are available to test new menu items, sample new products, review current trends and more. Join us in our test kitchen today!

Culinary Specialists can oﬀer expert product guidance, assist with optimizing kitchen eﬃciencies, and conduct product testing at your location.

Contact your Sysco Representative to make your reservation today!

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9/11/23 3:47 PM