Good Things v2

Good Things g News, Tips, Recipes and More from Sysco Eastern Maryland

New Season, New Opportunities Hopefully the hundred-degree days are done for another year, giving us time to reflect on our Summer successes and build a plan for a fantastic Fall.

This issue of Good Things is packed with new products to shake up your menu and recipes featuring the flavors of autumn. You’ll also find tips for catering season, reasons to upgrade your website and several free online resources, exclusively for Sysco customers.

Fred Lankford President Sysco Eastern Maryland

If you need some culinary inspiration, we’re happy to oblige! Visit our Mid-Atlantic Product Evaluation Center where you can see and taste a world of new flavors. We’ll even show you around our warehouse and our newly renovated cooler. (For a preview, see page 10.)

The seasons keep changing, but there’s one thing you can always count on: Good Things Come From Sysco.

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©2010 Sysco Eastern Maryland 33239 Costen Road Pocomoke City, MD 21851

Good Things g Natural Meats

6

Featuring two new suppliers of Natural Beef and Chicken! Your customers are going to love this!

Cooler Renovation

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After months of planning and contruction, our renovation project is complete. Savings, safety and selection make this an amazingly Good Thing!

Recipes from Chef Pat Benzin

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What’s cooking this time? Seasonal recipes featuring Beef, Chicken, Veal and a sweetly cinnamoned butternut squash!

What’s Cooking in Pocomoke

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Our Mid--Atlantic Product Evaluation Center is where you’ll find new product and recipe ideas to give your menu a seasonal lift and keep your customers satisfied.

Flame Tame!

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The fire suppressant specifically designed for culinary use. A Sysco-exclusive product no commercial kitchen should be without!

Free Resources for Sysco Customers

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FREE magazines and free websites bursting with all the information you need to improve your business!

Available 24/7! And did we mention they’re FREE!

OrderEze Web Design

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Still haven’t got a website? Or have one that’s just not working hard enough? OrderEze can help!

Going Green A new range of environmentally friendly, fully compostable carry out cups and plates.

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Fun and full of

f lav r For new temptations that satisfy your guests’ cravings—and sweeten your bottom line—turn to Sysco for the treats that make your operation as irresistible as America’s favorite dessert.

Try an All-Time favorite: 6206916 24/3 OZ BLU BNY ICE CREAM BAR NUTT'N BETTER Delicious ice cream topped with gooey caramel and peanuts, then covered with thick, rich milk chocolate.

Kraft Signature Mayonnaise • Reduces preparation time as it blends easily with other ingredients. It also provides consistent coating and cling throughout the salad to ensure even distribution of flavor.

Made with fresh eggs and premium oil to give it a rich color and taste. This mayonnaise has a firm body and thick, creamy texture that holds up extrememely well across all menu applications.

• High egg content creates a rich taste that blends well with other ingredients, making sure the salad delivers a consistent flavor and texture.

• Provides the optimum quality, and unsurpassed flavor and performance that operators using a Premium mayonnaise product expect.

• Convenient jug has wider mouth for easier removal, screw-tight cap that won't pop off and an easy-grip handle that's sealed at the ends to keep product out.

• KRAFT Signature Mayonnaise has been created exclusively for foodservice thick, creamy and rich with eggs.

5856018 4 / 1GAL KRAFT MAYONNAISE HEAVY SIGNATURE 4

• GO GREEN - Sustainable packaging • Muffins are the #1 Breakfast Seller • 3-hour thaw vs. 24-hours for pails • Serve fresh-baked muffins whenever you need them • Less product waste by using 3 lbs. at a time • Unique flavors • Simply squeeze and toss • Versatility – muffins, loafs, mini muffins or Bundt cake 1357847 1357854 1358043 1430834 1458967 2325793 1357888 1430842 1517028 1357805 1551795

6/3 LB 6/3 LB 6/3 LB 6/3 LB 6/3 LB 6/3 LB 6/3 LB 6/3 LB 6/3 LB 6/3 LB 6/3 LB

PILLSBY PILLSBY PILLSBY PILLSBY PILLSBY PILLSBY PILLSBY PILLSBY PILLSBY PILLSBY PILLSBY

BATTER MUFFIN BANANA NUT BATTER MUFFIN BLUEBERRY BATTER MUFFIN PRAIRIE HARVEST BATTER MUFFIN CORN BATTER MUFFIN LEMON POPPYSEED BATTER MUFFIN PEACH CHL FREE BATTER MUFFIN RAISIN BRAN BATTER MUFFIN CRANBERRY ORANGE BATTER MUFFIN ORANGE BLOSSOM BATTER MUFFIN APPLE CINNAMON BATTER MUFFIN CHOC CHOC CHIP

4460051 24/3.75OZ BKRSCLS DANISH CINNAMON SPIRAL IW 4" Decadent danish dough rolled with cinnamon between the layers, baked & drizzled with sweet icing. Perfect for breakfast or a snack.

Individually wrapped for convenience. Try serving sliced horizontally and toasted then topped with butter for optimum flavor!

The perfect balance of crust and crumb in a multi-functional size! Serve it warm, on a bread board or hollow out for soups or salads.

Available in a range of sizes, Otis Spunkmeyer chocolate chip cookies can’t be beat!

7922974 80/4 OZ DOUGH COOKIE CHOC CHIP

OTSPKMY

3804986 128/2.5 OZ DOUGH COOKIE CHOC CHIP

OTSPKMY

2107589 160/2 OZ DOUGH COOKIE CHOC CHIP 2 OZ

OTSPKMY

5860299 44/5 OZ SIGNATR BREAD BOULE MINI

TM

5860186 28/6.5 OZ SIGNATR BREAD BOULE MINI PARBK

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Natural Meats Sysco Eastern Maryland continually strives to bring you, our valued customer, the highest quality products and the latest food trends available. To supply our customers with the need for All Natural Meats, we have brought in two new suppliers to meet the demand. Harris Ranch Beef Company specializing in Natural Beef products and Coleman Natural featuring All Natural Chicken. Two more ways that Good Things Come From Sysco.

For approximately 40 years Harris Ranch has set the standard for fresh natural wholesome beef. Harris Ranch All Natural Certified Premium Beef is custom-produced, hand-selected and Harris Ranch certified to meet the specialized needs of foodservice customers, while upholding the exacting standards of quality our name and brand have come to represent.

At Harris Ranch Beef Company we continually strive to produce the highest quality beef in the World. The Harris Family began farming

in California’s agriculture rich San Joaquin Valley in 1937 and over the years has built a large and unique vertically integrated beef production system. The Harris Family has always taken great pride in raising its beef to be as pure and great tasting as nature intended.

One of the reasons our natural beef is superior is because we are involved in production from the ranch to the table. We’ve implemented a Partnership for Quality program where we contract with cattle producers to provide our feedlot with cattle that meet our rigorous requirements, are raised according to specified best practices and then are fed according to our high standards. Through this program we are able to source-verify an increasing number of cattle every year.

Since corn fed beef is considered to be the most flavorful beef available, our Harris Ranch owned feedlot (over 100,000 head capacity) in Central California purchases Midwestern corn by the trainload to serve as the basis for our scientifically formulated rations. Our cattle are specially fed for typically 120 days to ensure that Harris Ranch All Natural Certified Premium Beef provides the most pleasurable dining experience possible.

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Stocked items from Harris Ranch 8361737 20/8 OZ HRC BEEF GRND PTY 80/20 NAT Ground beef patties are produced exclusively from young, grain fed cattle. Our trim directly off of the production line every day is ground fresh for optimum quality and individually quick frozen.

8361663 2/15#DN HRC BEEF RIBEYE LIPON 15DN NAT CH

All Harris-fed cattle are supplemented with Vitamin E to maximize the desirability of the resulting beef cuts. Humane handling practices are implemented during all aspects of production. The Harris Ranch Beef Company’s processing facility is located in Selma, CA, just a short distance from the feedlot. Unlike most programs, we process cattle in a single facility. This enables Harris Ranch Beef Company to better control all aspects of processing and positively influence beef quality and safety.

The extra steps we take at the Harris Ranch harvest facility to guarantee quality directly translate to increase quality for our foodservice partners. Beef for the Harris Ranch All Natural Certified Premium Beef Program is then USDA graded, handselected and Harris Ranch Certified as Natural Premium.

We are proud to have our own highly-trained Quality Assurance staff who oversee all aspects of processing. Our plant utilizes the most advanced food safety technology and practices available and we are always striving to update and improve our facility.

We continually receive exceptional marks by third-party auditors in all areas of production.

8458145 4/5# AVG HRC BEEF SHLDR TERES MAJOR CH NAT 6079388 2/12#AVG HRC BEEF STRIP LOIN 0X1 CH NAT 180 8362638 4/5#UP HRC BEEF TENDER PSMO CH NAT Harris Ranch Natural Beef is fresh, minimally processed and contains no artificial ingredients.

Our Residue Control program exceeds USDA guidelines to ensure against unwanted antibiotic and pesticide residues.

Throughout the entire process, Harris Ranch Beef Company works hard to ensure that every aspect of our production is directed towards producing Beef at its Best and upholding the integrity of the Harris brand. For these reasons we produce natural beef that is minimally processed and contains no preservatives or artificial ingredients. Our cattle are tested for antibiotic residues above USDA requirements and our feed is tested and known to be free of pesticide residues. Dr. Temple Grandin, internationally renowned for promoting the humane treatment of livestock, has helped design our cattle handling facilities and train our personnel.

We’ve worked hard to establish the Harris Ranch brand as the finest Natural Beef available. In fact, the Harris Ranch name on every box is your assurance of quality. We offer customized, dedicated, responsive service to meet your foodservice needs.

Hand-Selected For Flavor & Quality

Additional All Natural Meat products are available through Special Orders & Demand Status ordering. Ask your Sysco Eastern Maryland Marketing Associate regarding questions on these items. continued on the next page

Stocked items from Coleman Natural 8381984 1/10 LB COLEMAN CHICKEN BRST AIRLINE IF 8-10 AVG Antibiotic free, free range airline chicken breast.

No trans fat, MSG, nitrites or nitrates added.

7794201 40/4 OZ. COLEMAN CHICKEN BRST GRLD ABF FRNGE Antibiotic free, free range grilled whole muscle breast fillet with grillmarks. No trans fat, MSG, nitrites or nitrates added.

7797992 26/6 OZ COLEMAN CHICKEN BRST IFZ BS MARN ABF Antibiotic free, free range boneless skinless single lobe breast. Marinated with water sodium solution to enhance moisture and flavor. Cook on the flat grill, chargrill or in the oven.

7917176 2/5 LB COLEMAN CHICKEN STRIP BRST BRD GLUTENF These fully cooked Gluten Free Chicken Breast Strips are made with chickens that were fed a vegetarian diet and raised with NO Antibiotics, NO Added Hormones, NO Preservatives.

7794623 2/5 LB. COLEMAN CHICKEN TNDR BRD PRBRN ABF FRN Antibiotic free, free range par fried breaded chicken tenderloin. No trans fat, MSG, nitrites or nitrates added.

Not a fully cooked product.

The way nature intended. Coleman Natural's sustainable farming practices distinguish these chickens from those raised conventionally in this country. Their feed contains no antibiotics.

In contrast, conventional growers use antibiotics to stimulate growth. Chickens taste like what they eat, and at Coleman Natural Foods the vegetarian diet consists of corn and soybean meal. Conventional feed contains animal fat and animal byproducts.

The chickens grow from day one to maturity in a stress free environment - spacious poultry houses that have natural daylight. They roam freely throughout these barns; the earth floor is covered with a layer of rice hulls, a natural bedding. The chickens receive humane treatment at all times during their lives.

The ranchers use sustainable farming methods.

Why accept anything else?

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Poultry The Way Nature Intended for Over 125 Years™ Since 1875 Coleman has pioneered the natural and organic animal raising practices that represent the highest standard of meat production in the United States.

We work exclusively with small family farms throughout the country that share this conviction to provide American families with premium natural and organic poultry.

Our Values: Coleman selects only the best breeds, raised to our exacting protocols, with 100% vegetarian diets and no animal byproducts.

Coleman never uses antibiotics or growth hormones. We allow our animals to grow at their natural pace, with open air access in a comfortable, reduced-stress environment.

Our Products: Coleman is committed to providing premium products that nourish the health and well-being of your family. We never add anything to our products that nature did not create: no nitrates/nitrites or other chemical preservatives and no MSG. We never use fillers. Coleman’s passion for natural and organic extends to the ecosystem, focusing on sustainable land, water, and soil conservation for future generations.

Full of Flavor, Naturally.

Never

Given Antibiotics.

Cattle handling and feeding guidelines are carefully monitored and strictly enforced. Producers ensure antibiotics are never used.

Never

Given Hormones.

Producers ensure cattle are never given hormones to increase growth or feed eďŹƒciency.

Never

Anything but a Vegetarian Diet.

Cattle enjoy a vegetarian diet of top-quality grains, forages and essential nutrients.

CERTIFIED ANGUS BEEFÂŽ Natural Beef items are available from Sysco Eastern Maryland through special order. Contact your Marketing Associate for details.

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Sysco Eastern Maryland Growing to Serve You

This renovation will decrease our entire facility’s annual energy consumption by 6%.

Our Cooler Renovation is Complete

Building Green

Sysco Eastern Maryland is proud to announce the completion of our $4 million cooler renovation at our Pocomoke City facility. The project, which began in September 2009, replaced a 7,500 square foot cooler constructed in the 1970’s and renovated the remaining cooler warehouse to increase energy efficiency, safety and productivity.

A project of this magnitude takes months of planning and from the outset, we had green building goals in mind. As stewards of the Earth, it is our responsibility to protect, nurture and build upon the natural resources provided to us, and we engineered this renovation to make the construction process as responsible as possible. We selected local contractors from the Salisbury and Pocomoke area, choosing experienced partners who understood our environmental concerns for the cooler construction.

A prolonged economic downturn may seem like an unlikely time to begin a major construction project. But depressed economic conditions allowed us to leverage readily available labor and enjoy unusually competitive building and materials pricing. We knew such favorable conditions were rare, and we seized the opportunity to improve our facility and the quality of our service.

Even the record-breaking snowfalls of Winter 2010 couldn’t dampen our enthusiasm or hinder progress for one of the most significant construction projects in our history.

Sysco Eastern Maryland, LLC was founded in 1964 when Stanley E. Lankford, Jr. began selling potatoes to restaurants in the area. Gradually, he added other produce items, frozen foods and Pocahontas label canned foods. The business continued to grow and prosper under the direction of Stanley Lankford and his three sons, Tom, Fred and Jim. Lankford Produce merged with SYSCO to form Lankford-SYSCO Food Services in 1981. Lankford-SYSCO Food Services was renamed Sysco Eastern Maryland in the fall of 2008.

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The project is predicted to decrease Sysco Eastern Maryland’s annual energy consumption by 6% through the use of a computer controlled refrigeration system that replaced over a dozen outdated cooling units.

High-tech insulated wall and roof panels and fast operating doors will help control energy loss.

The project utilized the current building footprint and did not disturb existing vehicle traffic and parking patterns at the facility. Inside, recently redesigned racking systems increased storage capacity throughout the cooler, making more efficent use of our space.

We recycled 80% of demolished materials. Old racks are being refurbished and reused. We worked closely with Delmarva Recycling and donated disused steel, panels, and other metal materials.

Only a relatively small amount of wood made it to the landfill.

Safety - A Top Priority

Local, Natural & Organic

The cooler renovation includes a number of features that address food safety, including specially designed segregated storage areas for products that are regulated by the U.S. Food and Drug Administration’s Hazard Analysis and Critical Control Points (HACCP) program.

They’re not just industry buzzwords, they’re what our customers demand! One of the key benefits of our cooler renovation is that our storage capacity has been increased in the fresh produce and seafood areas, allowing us to expand offerings in these food groups.

Our cooler has four temperature controlled zones, keeping a wide variety of meats, produce and dairy products at optimum storage temperatures. Technicians are on call around the clock to help maintain the system. The temperature zones are constantly monitored by computers, and whenever there is a 2 degree temperature change, managers are alerted immediately by phone and e-mail, even when they’re off-site.

It’s a genuine pleasure to return to our family farm roots, featuing seasonal fruits and vegetables from many area producers. These products include fresh watermelons and corn from Sussex County, Delaware, vine-ripened tomatoes from Maryland’s and Virginia’s Eastern Shores, a wide seletion of mushrooms from Pennsylvania’s famous Kennett Square among many others from our local farm-rich area.

This technology is underpinned by our back-up generator, capable of supplying 100% of the power our facility needs. That’s just one of the many steps we take to assure there will never be a power outage to our vital systems.

Employee safety issues were addressed by constructing aisles that are much wider than in the previous building. The wider aisles allow for more efficient traffic flow with less congestion and better lighting for areas with limited visibility.

Our triple jacks can access more slots, speeding the selection process and saving manpower. These upgrades to our cooler facility also improve shrink management by limiting accidental damaging of product, resulting in savings we can pass on to our customers.

We’ve also expanded our seafood offerings to bring our customers an array of fresh seafood items consumers crave. Our cooler’s segregated temperature zones insure that these diverse and often delicate items are stored at the optimal temperature for longevity and freshness.

Today, our valued customers benefit from improved selection and product quality, with the added environmental awareness that they’re supporting local farms and buying produce with very few food miles!

For more information on our growing selection of local, natural and organic items, visit our website at www.syscoeasternmd.com

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8140935 3/4 LB SLHRVST SOUP MEXICAN CHKN TRTLLA Layered with a generous amount of tender chunks of natural all white meat chicken, white rice, sweet corn, delicate black beans, masa corn tortillas and creamy jack cheese. These ingredients combined with a rich, roasted chicken broth enhanced with authentic Mexican spices including cumin, smoky chipotle, earthy dried chiles and finished with a dash of lime juice and a touch of bright cilantro.

3/4 LB SLHRVST 8145983 SOUP TOMATO BASIL HRVST CONC A simply elegant soup comprised of ripe tomatoes, sweet chopped basil, tender dried garlic and a touch of natural sea salt.

6172118 6/7LB2OZ KETCHUP FCY JUG

HEINZ

Each jug is equivalent to a #10 can, contact your Heinz representative for jar pumps that make easy dispensing.

4029500 1000/9 GM SYS CLS KETCHUP PKT (SYS/HNZ) 4136768 1000/9 GM HEINZ KETCHUP PACKET FCY The top quality Heinz ketchup you trust, in single serve packets for convenient carry out or in house service.

9651027 24/18-20 SYS CLS HEN CORNISH GAME GRD A WOG

McCAIN® FLAVORLASTS® fries deliver fresh-from-the-fryer taste and texture for your customers eating on the run. These fries have a state-of-the-art clear batter that delivers great taste.

Crisp, golden brown outsides. Light, fluffy insides.

All for as long as 15 minutes!

7493828

6/5LB

MCCAIN

POTATO FRY THIN REG FLVRLST

7395163

6/5LB

MCCAIN

POTATO FRY FLAVORLASTS 7/16IN

7363849

6/5LB

MCCAIN

POTATO FRY SHOESTRING FLVR LST

It just doesn’t get any easier Perfectly prepared every time stuffed chicken breasts are ideal for catering! Available in a variety of unique flavors.

1624337 24/7 OZ SYS CLS CHICKEN BRST W/BROC&CHS BRD

7035316 1/10 LB HATFLD PORK SIRLOIN BNLS FLAT IRON ST

Red Label Chicken Breast Products Tyson® Red Label™ is a new line of chicken breast products in the most popular sizes and forms with better flavors, better choices, and better performance. You can expect better everything with Tyson® Red Label.

8416705 2/5 LB 8408108 2/5 LB TYSONRL CHICKEN TNDR TYSONRL CHICKEN BRST F/C SEL GOLD CRISP FC SEL Tyson® Red LabelTM select cut golden crispy breaded chicken breast tenderloins, fully cooked.

Tyson® Red LabelTM select cut unbreaded grilled chicken breast fillets. Fully cooked, 3 oz. each.

8415386 160/1 OZ 8391924 2/5 LB TYSONRL CHICKEN BNLS TYSONRL CHICKEN WNG BRDHMS FC SEL BRST STRIP GRL PRCK Tyson® Red LabelTM select cut Tyson® Red LabelTM LARGE homestyle breaded boneless precooked chicken strips. chicken wings, fully cooked. It has an authentic hand-dredged, made-from-scratch appearance.

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Recipes from

Chef Pat

Pan Roasted Chicken Breast

All natural chicken breast with Tuscan vegetables and sundried tomato broth with fresh linguini Broth:

Tuscan Vegetables:

1 cup

5568241

1 oz.

5889738

1 oz.

5846714

Arrezzio Oil Olive Extra Virgin Italy

2 oz.

4671178

Packer Onion Yellow Sweet Jumbo

Sys Cls Broth Chicken

4 ea.

6017263

Sys Imp Tomato Grape Fresh

Arrezzio Tomato Sundried Julienne

4 ea.

6976195

Sys Imp Mushroom Large Silver Dollar

Combine chicken broth and sun-dried tomatoes, bring to a boil and simmer for 10 minutes; strain.

4 ea.

5429766

IntlImp Olive Kalamata Pitted

2 ea.

6418966

Packer Garlic Peeled Whl

Sage Stuffed Chicken Breast:

1 tsp.

5535687

IntlImp Caper Nonpareil Imported

1 ea.

8381984

Coleman Chicken Brst Arlne IF 8-10 Av

1 tsp.

1794882

Packer Basil Fresh

3 ea.

1965391

Packer Sage Fresh

2 nests 7357936

1 oz.

5846714

Arrezzio Oil Olive Extra Virgin Italy

In a sauté pan over medium high heat, cook sliced onion and quartered mushrooms in olive oil until tender.

Add quartered tomatoes, quartered olives, chopped garlic, chopped basil, capers and sun-dried tomato broth.

Boil mixture for 2 minutes. Plate with cooked linguine nests as shown. Garnish with fresh basil and a piece of grilled bread.

Thaw breast, gently pull skin away from the flesh and insert sage leaves. Replace skin, season with salt and pepper. Heat oil in a sauté pan over medium high heat.

Place breast skin side down for 3 minutes. Turn over and cook for 2 minutes. Remove from pan and place in a 375°F oven until done, approximately 8-10 minutes.

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Josephs Pasta Egg Linguini

Recipes from

Chef Pat

Stuffed Veal Loin Chop

Oven roasted veal chop stuffed with tomato, kale and goat cheese, drenched in lemon herb brown butter. Served with grilled new potatoes and gingered carrots.

Stuffing: 1 cup

8069288

Packer Kale Fresh Eastern

2 oz.

7705344

Aus Sun Tomato Rstd Oven

6 oz.

4914420

BBRLImp Cheese Goat Chevre Imprt

1 Tbsp. 5846714

Arrezzio Oil Olive Extra Virgin Italy

2 Tbsp. 4671178

Packer Onion Yellow Sweet Jumbo

1 tsp.

Packer Garlic Peeled Whl

6418966

1 Tbsp. 1794882

Packer Basil Fresh

In a sauté pan over medium heat add olive oil, chopped onion, chopped garlic and kale. Cook until kale is wilted ad onions are clear. Add chopped tomatoes and remove from heat allowing to cool. Combine cooled mixture with goat cheese and chopped basil. Season to taste with salt and pepper.

To prepare Veal Chops: 5 ea.

8588510

Catelli Veal Loin Short Knf Ready

Cut loin into chops. With a paring knife, cut a small hole in the thick side of the chop, wiggling back and forth to make a pocket. Stuff veal chops with goat cheese mixture and season with salt and pepper. Roast chops in a 375°F oven until desired doneness - approximately 20 minutes.

Lemon Herb Brown Butter Sauce for Chops: 1 cup

5926910

WhlFarm Butter Solid Unslt USDA AA

2 ea.

1007541

Packer Lemon Ch Fresh

1 Tbsp. 1794858

Packer Rosemary Fresh

1 Tbsp. 1965391

Packer Safe Fresh

1 Tbsp. 1972777

Packer Thyme Fresh

Heat butter over medium high heat until it begins to brown slightly. Remove from heat and add chopped herbs, juice from one lemon and slices of one lemon.

Pour sauce over cooked chops and serve.

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Recipes from

Chef Pat

Candied Butternut Squash

Roasted acorn squash with candied butternut squash sauté 1 ea.

8064669

Packer Squash Butternut

2 ea.

1008614

Packer Squash Acorn Fresh

4 oz.

5926910

WhlFarm Butter Solid Unslt USDA AA

1

⁄2 cup

4281440

Domino Sugar Brown Light

1 tsp.

5228606

Imp/McC Spice Cinnamon Grnd Baker

To prepare squash sauté: Wash and trim the root end and the stem end off of the acorn squash. Cut in half and remove the seeds. Brush the insides with melted butter and place in a 375°F oven for approximately 15 minutes or until soft to the touch. Remove and keep warm.

Cut the barrel of the butternut squash. Peel and dice into 1/2” cubes. In a sauté pan over medium heat, add butter and butternut cubes. Sauté until soft, approximately 10 minutes. Add brown sugar and cinnamon. Cook for an additional 2 minutes until sugar is melted.

Spoon butternut cubes into acorn rings and serve.

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Recipes from

Chef Pat

Butter Poached Beef Tenderloin

Butter poached all natural beef tenderloin barrel 5 lb.

8362638

HRC Beef Tender PSMO Ch Nat

4 lb.

2353787

WhlFSup Butter Oil Clarified

4 ea.

6418966

Packer Garlic Peeled Whl

1 ea.

4671178

Packer Onion Yellow Sweet Jumbo

10 sprigs1972777

Packer Thyme Fresh

To prepare beef tender: Clean tender by removing the head and tail, then remove the silver skin and season with salt and pepper.

In a third size pan, add butter, diced onion, garlic cloves and thyme sprigs. Add tender to butter-- it should be totally submerged in the butter. Cover pan with foil and place in a 185째F oven for approximately 1 hour and 15 minutes. Remove tender and allow to rest.

Slice and serve this incredibly tender and flavorful beef tenderloin.

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What Will We Create for You? Does your menu need a slight tune-up? Or a major overhaul? Are profits down but you’re not sure why?

Maybe you’re struggling to find inspiration for the season?

No problem. Just call your Marketing Associate and book an Internal Business Review at our Mid-Atlantic Product Evaluation Center. Executive Chef Pat Benzin brings the flavor, while the rest of the team gives your menu a thorough and objective analysis.

See our newest products prepared just for you. Taste them all. And leave with samples!

If you have any specific requests, let your M.A. know and we’ll further customize your experience.

You’ll gain a better understanding of how your menu works and how to make it better. And you’ll leave filled with delicious new ideas. Trust us. It’s well worth the drive.

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EXCLUSIVELY AT SYSCO EASTERN MARYLAND No Commercial Kitchen Should Be Without FlameTame®!

FEATURES 15

• Waterless fire suppressant that works on Class B (gases, chemicals, grease and oils) and Class C (electrical) fires • Effective, clean, fire suppressant • Easy-to-use spray nozzle designed for multiple uses • Small and compact “Security in a can”

BENEFITS • No residual mess or collateral damage • No loss of product due to contamination (food being cooked, prepped on counters, etc.)

• No cold shock—Fire extinguishers emit CO2 which can cause cracking and other damage to hot metal equipment (stoves, ovens, grills, etc.)

• Flame Tame is safe for metals and plastics.

• Safe for humans, property and businesses— very low acute toxicity

ADVANTAGES • Eliminates costly downtime and interruption of business • Eliminates fires at earliest stages to prevent damage, soot, and toxic smoke • Less costly than fire extinguishers • Reusable so no need to recharge like Ansul Systems • An odorless, non-toxic clean agent with no CFC’s (hydrochlorofluorocarbons) • Can be mailed and is transportable

Free $tuff!

Exclusively for Sysco Customers SyscoTableTop.Com Your new favorite website! SyscoTableTop.com is a surprisingly deep online resource, packed with up-to-the-minute industry trends, business-building tips, creative recipe ideas, menu templates, new product info, links to iCare partners and more!

Sysco TableTop is FREE, it’s updated regularly, and it’s exclusively for Sysco customers. What are you waiting for?

Restaurant Startup & Growth Magazine & Digital Magazine This one comes in two flavors of awesome, and both are FREE! Get a subscription to the print magazine and/or a subscription to the Sysco-Exclusive online edition!

Each issue is jam-packed with the hard-earned wisdom of experienced restaurant owners, managers and restaurateurs, sharing their knowledge and discoveries to help your business grow anf profit.

And it’s not JUST for new businesses. Even if you’ve worked in restaurants for years, Restaurant Startup & Growth will keep you informed about upcoming legislation, menu trends, and practical tips to keep your business running efficiently and successfully.

Contact your Marketing Associate to sign up for your FREE SUBSCRIPTION to the print edition or to the SYSCO-EXCLUSIVE digital edition today.

And did we mention - it’s FREE!

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to visit www.SyscoEasternMD.com 1. You can find our newest products and suppliers

4. Driving Directions for when you come to tour our renovated Cooler

2. And Seasonal recipe ideas (with photos) from our Executive Chef Pat Benzin

5. Up to date marketing reports and ideas to improve business

3. Download Catalogs, fliers and other publications (like this magazine) 24 hours a day!

6. Environmentally friendly Ideas to make your business GREEN 7. Quick links to ChefEx, eSysco, and iCare partners and services 8. It’s Free!

9. And exclusively for Sysco customers.

(You may have heard: Good Things Come From Sysco!)

10. See what an OrderEze website looks like! They designed ours, and they’d do a great job with yours, too (Ask your Marketing Associate for a free demo!)

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Any Restaurant. Any Budget.

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Often, your website is your customer’s first impression of your business.

Today’s internet replaces yesterday’s yellow pages. Customers expect to learn about a restaurant online, and an effective website is critical to increasing your sales, working 24/7 to promote your business.

Is your website working as hard as you need it to?

Can you update your website around the clock? Are you collecting customer names and addresses and maximizing their business-building potential? E-mail marketing returns $57.25 for every dollar spent -- more than 150% greater than the return on investment for traditional types of online marketing. OrderEze will help you collect your customer’s information and can send out unlimited e-mails promoting your restaurant’s events, specials or current happenings. The more your customers see your name, the more you will be in the forefront of their minds. With our Dynamic Ordering Package, you can send out your daily specials via fax or e-mail with the touch of a button. No more typing or hand-writing daily specials pages ever again!

What makes our websites different than other websites?

At the heart of each of our websites is our completely user-friendly administration page.

• Countless Marketing Tools • Unlimited E-mail Blasts • Receive Orders Online • Custom Home Page Design • Exclusive Quick Edit System • Track and Invoice House Accounts • Assign Employee Log-In accounts and Post Private Forms, i.e. the weekly schedule • Tell-A-Friend Feature • Catering Module

• Unique Flash Introduction • Flash Header • Unlimited E-mail Accounts • No Broadband Restrictions • Auto Generated E-mails • Add Your Own Photos & Unlimited Galleries • Online Promotion System • Change PickUp and Delivery Times • Create Multiple Locations • Live Direction Page

We’re ready to start working for you today!

Call your Sysco Marketing Associate today to schedule a no-obligation appointment and let OrderEze demonstrate the power and ease of owning your very own interactive website for PENNIES a day! We can improve your web presence and keep you ahead of the local competition.

Don’t have a computer? With our daily maintenance package, we will update your website on the spot, as many times as you like, for no additional charge!

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Going Green

with EARTHCHOICE速 EARTHCHOICE速 Hot Cups Our new hot cups are lined with IngeoTM, a100% annually renewable material made from plants. Each cup is made with superior strength, so consumers are confident when holding a large, heavy beverage. Our color coding system makes pulling different sizes from inventory easy - with one lid fitting all 3 sizes!

8157756 960/12 OZ PRAIRIE CUP PAPER HOT PLA EARTH CH 8157077 1000/16 OZ PRAIRIE CUP PAPER HOT PLA EARTH CH 8157760 1000/20 OZ PRAIRIE CUP PAPER HOT PLA EARTH CH 8157820 1000/CT PRAIRIE LID PLAS DME WHT F/12/16/20 EC

EARTHCHOICE速 Tableware Our tableware is made of a blend of Bagasse (Sugar Cane) and Bamboo which are sustainable, annually renewable resources. Earthchoice速 tableware is fully compostable, strong and has a natural white appearance. Bowls and plates are soak-though resistant of grease and moisture, eliminating messy leaks.

7339809 4/125 CT SYSCO PLATE PAPER MLD FBR 9" EARTH+

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EARTHCHOICE速 Cutlery Manufactured from plants and modified with starch, our sturdy cutlery provides quality and performance. A minimum of 70% annually renewable material is made from plants, and obtains heat resistant properties that can handle temperatures up to 200属F.

8310595 1000/CT FORK PLAS PLA EARTH CH

PRAIRIE

8166342 1000/EA PRAIRIE KNIFE PLAS PLA BGE HVY ERTH CH 8166334 1000/EA PRAIRIE SPOON PLAS PLA BGE HVY ERTH CH

EARTHCHOICE速 Straws Made from PLA - a 100% annually renewable material made from plants. Fully compostable and individually wrapped, suits any cold menu beverage application.

8166367 20/500CT PRAIRIE STRAW PLAS PLA WRPD JBO 7.75

Coming Soon EARTHCHOICE速 Cold Drink Cups Look for new cold drink cups and lids, available soon from Sysco Eastern Maryland. Made from 100% annually renewable material made from plants, these cups are durable and made tough for everyday demand.

Fully compostable, and custom printing is available.

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looking ahead to

catering season think positive

we can help

The past few winters have been trying times for our industry, with the economy tightening budgets during the traditionally busy Fall catering seasons. Many longstanding annual events were cancelled or scaled back to a shadow of their former selves. Businesses and consumers were celebrating small, if at all.

We’ve been doing our share of preparation, too, hunting for new and interesting appetizers and desserts to help your menu stand out and make your customers’ events truly special. We’ll be sharing our findings in a new Appetizer and Dessert Guide (look for it soon.) This is also a great time to schedule a visit to our Mid-Atlantic Product Evaluation Center, where our Executive Chef Pat Benzin can inspire you with new, cost-effective catering ideas and plate presentations.

Will Fall 2010 be a return to the glory days of Fall 2000?

Probably not. But improving sales trends could still jump start your holiday spirit. Projections are good, and our region is poised to enjoy its best catering season in years.

plan now Don’t wait until November to make a plan. Do your homework now and be ready for early Fall weddings, school reunions, the World Series and other seasonal events. Whether they choose your facility or want their perfect party ‘to go,’ you’ll impress prospective customers by being organized and prepared when they first call, e-mail or visit you.

The first part of your plan should be deciding what food you want to offer, and how much to charge for it.

mix it up Make sure your catering menu offers a mix of classic favorites and enticing new flavors. With many catering customers getting back in the game after a long break, demonstrate that you’ve kept up with culinary trends.

Don’t waste this “new first impression” opportunity by boring your audience with the exact same items you served five years ago.

Remember that your menu will need to accomodate a growing number of consumer food preferences, sensitivities and allergies. Make sure you can provide options when your catering customers request meals that are Kosher, vegetarian, gluten-free, low-carb, nut-free, etc.

Sysco Eastern Maryland also offers a wide selection of serving supplies -- everything you need to cater any size event. Make sure you stock up appropriately. Running out of serving supplies is just as bad as running out of food!

spread the word As in the past few years, don’t expect customers to beat a path to your door. You need to aggressively go after business for your banquet facilities and for your off premise catering. Roll out your most professional marketing materials, including table tents, check inserts, brochures, and a special area of your website complete with customer testimonials, sample event menus and photos of your catering spread.

If your catering menu features items not on your regular dinner menu, try one as a nightly special and let your customers know it’s a new entrée on your catering menu.

More importantly, make sure that every meal being served in your dining room is perfect, because that experience is your ultimate advertisement. If a customer gets average food and lackluster service at your restaurant, they won’t trust you to cater their special event. And worse, they’ll probably tell the world on Yelp or Twitter or Facebook.

Make sure your staff understands that you can only earn those lucrative catering jobs by maintaining a consistently high level of customer service for every guest, every day.

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Buy Local, Sell Local

Local Foods Initiative A select group of Sysco operating companies has implemented the idea of procuring fresh, locally grown produce for restaurant customers.

This local foods initiative program helps us deliver the freshest, besttasting food to our customers while contributing to the ongoing success of smaller, local farms and producers.

And because local food doesn’t have to travel very far, it may reduce carbon dioxide emissions and wasteful packing materials while saving on transportation costs.