The Dish | New Year, New Men-U

FOR HEALTH, WELLNESS, & REVENUE It ’ s a Fresh Start

The end of the year is a chance to assess what worked or what didn’t, while crafting a plan to move forward – a kind of culinary blank board.

According to data, we know that plant-based, non-alcoholic, and seafood had big years. And given that consumers tend to prioritize things like health, wellness, and sustainability when kicking off a brand-new calendar, restaurants should consider continuing to highlight these on-trend categories.

Performance Foodservice chefs consulted their crystal balls and arrived at the same conclusion. They recognized that diners typically turn the page on fattier foods, preferring vitamin-rich fish and mocktails that might fit their

resolutions. However, it’s important to remember guests still crave exciting flavors and presentations that click on social media.

For the final Dish of the year, our chefs reeled in fresh salmon from Bay Winds®, but with a crispy potato crust. Sustainably sourced Bay Winds Shrimp are prepared with Cajun seasonings and a Bloody Mary gravy over spaghetti squash. From our Empire’s Treasure® line, golden, delicate pangasius fish is topped with white shrimp and a decadent lobsterinfused Alfredo sauce. And guests will be hooked on our version of a seafood tower salad in the form of a glorious Crabmeat Caprese Napoleon.

With patrons prepared to go green, we put the focus on plant-based

offerings as well. Feel the heat from a loaded Southwest veggie burger featuring a Green Origin® Patty or slice into a saucy eggplant stack appetizer topped with Green Origin Philly Chicken.

Finally, raise a glass to new beginnings with two cocktails that taste like the real thing without the headache: a Mock Hurricane offers G-rated New Orleans-style fun with Ascend® juices, and a Pineapple Kiss Mocktail is ideal for a boozeless-cruise.

It’s a fresh start, both for your customers and for your bottom line. Performance Foodservice is here to help you sustain success in the new year. Cheers!

Crust is a Must

Chef Talk

When shredding fresh potatoes for a crust, always shred right before finishing so the potatoes do not oxidize and turn brown. The mustard on the salmon provides flavor but also helps hold the potato to the fish. The flour on top absorbs extra moisture and glues the potatoes in place.

BAY WINDS® SALMON

All natural and responsibly farm raised

Sal Good

There’s a reason salmon is one of the most popular seafood items on the market. Its versatility is ideal for a range of menu options, it has a tender, mild taste, and is absolutely packed with healthful properties.

Bay Winds Salmon is wild caught and sourced from some of the most sustainable areas around the world. It is an excellent source of protein, filled with potassium and nutrients like vitamin B12, vitamin D, and iron. For this recipe, the fork-tender fish is rubbed with a shredded, savory Yukon Gold Potato crust and drizzled with a creamy West Creek Hollandaise Sauce. The salmon only takes about five minutes to prepare, saving valuable labor time as well.

Serve the crispy fish on a bed of sauteed Peak asparagus, the veggies providing a light crunch and earthy green visual contrast to the pinkish salmon.

Net Positive

Speaking of crispy, feast your eyes on this Southern seafood delight. Pangasius Fillets from Empire’s Treasure are flaky and mild, free of additives and low in calories and fat. Here, a fillet is deep fried in Perfectly Southern Fish Fry Breading. The authentic breading is made with yellow corn flour, cornmeal, and a blend of tongue-tingling spices. It cooks up light, crispy, and golden brown – the Southern way.

The fish is then topped with premium, allnatural white shrimp from Bay Winds and a rich Roma® Alfredo sauce, infused with a decadent Ridgecrest® Lobster Base. Guests will be wowed with layer upon layer of seafood ecstasy. Start the new year off right, taking your patrons on a tour of outstanding Southern cooking. It's the end of the year and cost margins are tight, so it's important to save when and where you can. Having a product like Handgards® Disposable Ovenable Pan Liners is one solution to increase kitchen and business efficiencies. Ideal for baking and cooking products at high temps, these pan liners reduce money spent on dish washing and help to lower employee stress and fatigue by saving time and energy when cooking or cleaning.

EMPIRE'S TREASURE® PANGASIUS FILETS

Frozen for quick and easy preparation and less waste

What are some ways to save time and labor going into the new year?

Love Louisiana

FIND THIS RECIPE ONLINE!

Chef Talk

Ascend Bloody Mary Mix has a few plusses as a gravy base. It is packed full of flavor from the onset for a consistent flavor profile. Tomatoes absorb water so they serve as a natural thickener, giving the gravy a great body on the plate. If you want to raise the heat level, Bloody Mary-style, stir in some extra horseradish at the very end of the preparation.

BAY WINDS CAJUN SHRIMP W/ ASCEND BLOODY MARY GRAVY

MAGELLAN® CAJUN SEASONING

Made with a bold kick of red pepper

BAY WINDS® SHRIMP, PEELED, DEVEINED TAIL ON

No added phosphates or chemical modifications

Tasty Gravy

Bay Winds Shrimp have an amazing, all-natural story to tell. Along the Pacific coast of Ecuador and Peru, the Guayaquil River’s freshwaters mingle with the saline water of the ocean. Here, among tranquil mangrove forests and blue, freshwater ponds, Bay Winds Shrimp are sustainably harvested. Now, take that history and geography and marry it with Louisiana flavors – ooowweeee, now we’re cooking. For this recipe, toss the shrimp in Magellan Cajun Seasoning, followed by a tangy, spicy gravy made with Ascend Bloody Mary Mix and Tabasco.

Lay the shrimp over a healthful pasta alternative in spaghetti squash. This veggie substitute is high in fiber, but low in calories for added new year energy. Just looking at the dish, you can taste the Louisiana love!

To Be or Not to Be in ‘23

It’s the prediction time of year. Look into the future of foodservice trends.

CHECK OUT WHAT'S On the Horizon

Napoleon Dynamite

It’s hard not to be drawn to the irresistible visual splendor of a seafood tower. When one is carried through a crowded dining room – it’s getting some looks!

This is our version of a low-key seafood tower, in fresh salad form. Start with a bed of Peak Spring Mix greens, picked and packaged for optimum freshness. Then it’s time to arrange the layers. Place a slice of juicy Peak Tomato on the greens and top with a slab of creamy Roma Mozzarella coated in zesty Roma Pesto. Add succulent Empire’s Treasure Crabmeat above the mozzarella, and then repeat with another level of layered goodness. Sprinkle shaved Parmesan and kalamata olives around the greens for touches of color, texture, and Mediterranean flavor. And then drizzle Piancone® Roasted Red Pepper Dressing on the salad portion. Nature’s Best Eggs make for a striking garnish as well, against the red and green layers. Start a little seafood revolution with this stunning mini-tower.

Carry On: 2022 Trends with Legs

It was an exciting year, but some trends just get better with age. Here’s what’s still going.

LET'S MAKE IT New Again

EMPIRE'S

ROMA® SLICED MOZZARELLA CHEESE

Crafted from pasteurized cow's milk

PEAK FRESH PRODUCE® SPRING MIX

Washed and ready to eat, right out of the bag

NATURE’S BEST DAIRY® HARD BOILED EGG

From the farm to the table

Empire's Treasure Crabmeat Caprese Napoleon

Servings: 2

Ingredients

½ lb. Empire's Treasure Special Crabmeat

4 oz. Piancone® Roasted Red Pepper Dressing

2 ea. Peak Lemons, zest only 1 ea. Peak Tomato Sliced 4 ea. Roma Sliced Mozzarella Cheese ¼ c. Roma Pesto

1 ½ c. Peak Spring Mix

¼ c. Roma Pitted Sliced Kalamata Olives, for garnish

¼ c. Piancone Grated Parmesan Cheese, for garnish

2 ea. Nature’s Best Dairy Hard Boiled Egg, cut into quarters for garnish

6 ea. Peak Basil Leaves, fried for garnish

preparation

Toss crabmeat with lemon zest and two ounces of roasted red pepper dressing then reserve.

Toss spring mix with remaining two ounces of roasted red pepper dressing and place in the center of a chilled salad plate.

Toss sliced mozzarella with pesto and reserve. Place a slice of tomato down then top with a slice of pesto coated mozzarella and finally with a portion of crab. Repeat this process and finish with the crabmeat showing in top.

Carefully place the fried basil leaves in the center of the crabmeat. Sprinkle Parmesan and kalamata olives around the spring mix for garnish.

Finish by arranging the egg quarters around the spring mix and serve.

Green Light

Burger

Chef Talk

The Green Origin Southwest Patty is loaded with Southwest spices and flavors, making it a standout on its own. Pair with a buttery brioche bun to provide a great balance of sweet and luscious fat countering the spice. I love using butter flavored oil to add flavor while caramelizing the surface of the Southwest burger patty for the perfect texture.

GREEN ORIGIN® SOUTHWEST VEGGIE PATTY

Made with a mix of veggies, beans, and peppers in Adobo sauce

HERITAGE

OVENS® BRIOCHE BUN

Home baked quality and freshness

Veggie Delight

Veggie burgers have been making the rounds on menus, but rarely are they piled with this much spicy flavor.

A plant-based Green Origin Patty tastes and looks just like the real McCoy, delivering superior flavor that performs as a beef burger substitute. For this stack, premium Bacio® White Cheddar Cheese is melted over caramelized Peak® onions and peppers and topped with an insanely tasty grape tomato and roasted jalapeno relish. We then spread mild chipotle aioli on a toasted brioche bun to create the perfect burger bite.

This is a flavor-packed, layered Southwest delight that will change the way your guests view veggie burgers.

What are some fresh food trends for the new year?

There are sure to be some exciting trends in 2023, but there are also concepts that shined brightly this past season and show no signs of slowing down. Internationally inspired breakfast options are a trend that exploded this year and having unique options on your menu in the new year can put you ahead of the competition. Shakshuka, the Middle Eastern poached egg dish in spicy tomato sauce with peppers, onions, and garlic, is a great example of a trending dish to add to your brunch or breakfast lineup. Finish it with Custom Culinary® Harissa Sauce to round out the dish with authentic flavors. And no breakfast menu is complete without a sandwich. Add Custom Culinary® Sun-Dried Tomato Pesto Sauce to a fried egg, pork belly, and mozzarella sandwich for a savory and rich dish that is sure to wake customers up in the morning.

Philly Plant

Saucy and cheesy with melt-in-your-mouth plantbased chicken, you can see how this appetizer is an Italian veggie-lover’s dream.

Versatile, creamy Peak Eggplant is the foundation for the app. Grill it and cover stacks with Green Origin Philly Chicken, herbed whipped goat cheese, Peak Shiitake Mushrooms and Grape Tomatoes.

Then coat the plate with a swirl of tangy marinara, a slightly sweet balsamic glaze, and sprinkles of chopped green chives for pops of color. The eggplant complements everything perfectly, combining with elements of the plant-based chicken, goat cheese, mushrooms, and vivid red sauce for a showstopping Italian starter.

Comfort and Joy

PEAK FRESH PRODUCE ORANGE

Meets

Mock Up

You haven’t had the full New Orleans experience without taking down a tall Hurricane.

Of course, during the first of the year, alcohol might not be high on the list of priorities. Help guests navigate Dry January or February by offering all the fun of the Crescent City without the booze. It’s simple! A mix of all-natural Ascend juices – pineapple, orange, cranberry, and lime – are combined with grenadine and lemon-lime soda and blended into the perfect palate punch.

It’s like a trip to New Orleans you might actually be able to remember!

New Year ’s Kiss

Many customers will already be looking ahead to Spring Break, so give ‘em a taste of the islands while they work on their beach bods.

This creamy mocktail features a sweet and sour mix from Ascend that hits all the taste buds.

Pineapple and orange juice, some lemon-lime soda, and coconut milk will make guests feel like they’re already on vacation. The sweet and sour flavors are balanced well by the coconut milk.

Add stemmed cherries from Magellan, orange slices or a pineapple wedge for a little colorful garnish and this boat is ready to set sail.