The Dish | A Better Brunch by The DISH by Performance Foodservice

ideas for success

A Better Brunch

Pledge of Allegiance

rfo

rma

nce Foodser vice

with Premium Pork

Back to Nature

Nature’s Best® Eggs

Chopped

Piancone Epicureo® Lamb Chops

from the foodies at

Shake Up Classic Presentations To

BECOME A DINING DESTINATION When does a meal become more than a meal? When you combine breakfast, the “most important meal of the day,” with the midday repast of lunch, pour in some adult libations, and sprinkle in special occasions – gathering for a meal like this becomes something different — something, well, eventful. Brunch is an international experience. The British, French, and Chinese are renown for gathering together at brunch festivities. In this country, we’ve been celebrating brunch since about the 1930s, though it somehow seems like it’s always been part of the American eating experience – that’s how fully ingrained brunch is in our culinary identity.

It’s such an essential part of the dining experience that if you’re in the restaurant business, you better have a brunch menu – and a good one. The competition around where to take mom for her birthday, or where to catch up with friends on a patio, or where to simply pre-game a slow Sunday is fierce. In this issue of The Dish, we’ll take you high on the hog to explore different ways of presenting a brunch staple like pork to a new generation of brunchers. Presentation matters as much as anything now in our Instagramable world, and Performance Foodservice has an array of premium products to elevate traditional center-of-the-plate brunch visuals.

Brunch is also a quintessential spring activity. And what is a more perfect edible encapsulation of spring than the egg? From the Southern-inspired deviled delicacy, to the Italianinfluenced frittata, to the Benedict breakfast of champions, we’ve got cost-effective egg ideations to fit any style of operation. It’s the time of year to bask in warmer weather, to sip on Bloody Marys and mimosas, and celebrate big life events. It’s time to boost traffic with a better brunch.

Look for these callouts:

Chef Talk Get inside our chefs’ brains and find out what inspired their dishes.

Find out how you can start utilizing our products right away – without too much preparation or time in the kitchen.

Check out our library of recipes and articles online. PerformanceFoodservice.com/theDish

Shout at the Devil

NATURE’S BEST® HARD COOKED EGG, DRY PACK Great for high volume and easy-to-serve

RIDGECREST® BACON Delicate blend of smoke and sugar for premium flavor

Devilishly

Chef Talk The key to a great deviled egg recipe is making sure the egg yolks are smooth and fluffy. You can achieve this by whipping your yolks in a mixer with mayonnaise, Dijon mustard, and dry seasoning. Place your seasoned yolks in a pastry bag to pipe back into the egg whites and garnish with fresh herbs.

Good

No matter the event, deviled eggs are synonymous with celebrating. Photogenic and elegant, this style of eggs can be consumed in a mannerly fashion with a fork or as a handheld snack. And everyone has their own family recipe. What sets these Nature’s Best® eggs apart is the complementary taste of crispy yet tender Ridgecrest® bacon coated in sweet West Creek® light brown sugar. Creamy bites of flavor

Candied Bacon Deviled Eggs

Elegant presentation

Handheld bacon and eggs

Serves: 1

Nature’s Best® Hard Cooked Eggs

1/4 c.

Delancey Street® Real Mayonnaise

1 tsp.

Dijon Mustard

1/8 tsp.

Magellan® Cayenne

2 slices

Ridgecrest 14-18 Bacon

1/3 c.

West Creek® Light Brown Sugar

Green Onions, Chopped, to Garnish

Paprika, to Garnish

Salt and Pepper to Taste

Place two slices of bacon in brown sugar, packing sugar onto bacon tightly, then place on a half-sheet pan over a wire rack. Bake at 375°F. Remove bacon from oven when brown sugar starts to caramelize, reserve to cool. Cut eggs lengthwise, remove yolks and place in small mixing bowl. Reserve cooked egg whites. Mash yolks with a fork in bowl then add mayo, mustard, cayenne, until you achieve a smooth consistency. Finely mince one strip of candied bacon and add to yolk mixture. Season mixture with salt and pepper to taste. Place egg yolk mixture into a piping bag and pipe into cooked egg white. Finely chop green onions and cut remaining candied bacon strip into six pieces. Garnish eggs with one piece of cooked bacon, green onions, and a sprinkle of paprika.

Carving Up Flavor

Because brunch is an event meal, aesthetics can make all the difference. Give your guests an experience with a carving station, in this case highlighting a 10-bone, frenched roast pork rack. This Allegiance® pork roast is versatile and can be featured as individually cut rib chops, as a center-of-theplate boneless chop, or even sliced thinly on a dollar roll and other sandwich applications. The three mustard balsamic glaze is a great addition to pork or lamb. ALLEGIANCE® Frenched Pork Rack, 10 bone

High-quality marbling

Fork-tender and delicious

PathProven® and hand-selected

Hog Heaven Allegiance pork comes from a single-source Midwest family farm and singlesource packer — ensuring that the meat comes from the top 20% of hogs in the U.S., with the highest audited specifications in the industry.

Roast Allegiance® Pork Rack w/ Three Mustard Balsamic Glaze Servings: 10 chops ingredients For Glaze: ½ c.

Roma® Balsamic Vinegar

1/3 c. Dry Mustard 1 c.

Canola Salad Oil

½ c.

Dijon Grained Mustard with Wine

½ c. Grey Poupon® Dijon Mustard 1 ½ c. West Creek® Honey ¼ c.

Rosemary, Finely Minced

½ c.

Chives, Chopped

For Roast: 1 ea. Allegiance® Pork Rack,

10-Bone, Frenched

Kosher Salt & Black Pepper (as needed)

preparation For Glaze: Blend balsamic vinegar and dry mustard together. Whisk in salad oil. Add remaining ingredients and whisk to combine. Use as needed. For Roast: Season Allegiance Pork® Rack with kosher salt & black pepper as desired. Roast in 350ºF oven for 30 minutes. Brush mustard glaze on pork roast. Continue to baste until roast is cooked to desired temperature.

Rack up the social pics with this roast presentation. Brunch is as much about the visuals as it is the food itself. This pig will pop on social feeds.

Remove from oven, coat one more time with glaze, and finish under broiler or salamander. Let rest before carving. Slice evenly between bones or remove bones and slice according to your desired portion or set up as a carving station.

Raise the

Stakes

NATURE’S BEST® CAGE-FREE WHOLE EGGS W/ CITRIC ACID. The flavor of shell eggs with an extended shelf life.

FIND THIS RECIPE ONLINE! STEAK & EGGS BENEDICT W/RED WINE HOLLANDAISE

A Brave BRAVEHEART® NEW YORK STRIP STEAK Quality and consistency for the perfect cut of beef.

Benedict Some version of steak and eggs is available on the majority of brunch menus. But consumers are seeking creativity and fun, delicious twists on old favorites. Take the traditional, decadent steak and eggs dish and transform it into a more casual Benedict offering. This tender treat doesn’t skimp on quality either – premium Braveheart Black Angus Beef® is sliced and layered over a lightly browned English muffin. The poached eggs and red wine hollandaise sauce combine for a scrumptious mixture of flavors.

Chef Talk

The key to a great steak and benny is to rub the streak with olive oil and dust with Cuban mojo seasoning. Then use char grill to cook the steak at the desired temperature. Make the hollandaise ahead of time and keep at room temperature. Also, it’s best to butter the English muffin and place on the char grill to get that nice flavor layered with the lemon of the sauce.

What’s a cost-effective and easy-to-make brunch item? Roma® Gourmet Beef Meatballs are easy to prepare - simply heat and serve. Made with the highest quality beef and aged Romano cheese, they are perfect for breakfast pizzas, omelets, enchiladas, and sliders.

Egg-cellent

and Easy

Garden Frittata This Nature’s Best® Garden Frittata is an elevated Italian version of an omelet with Peak Fresh® veggies baked into the dish. The Nature’s Best liquid eggs allow for ease of preparation while providing a higher storage value. A frittata is also a versatile menu item that pairs well with other sweeter brunch dishes and proteins.

Serves: 6

1 ½ c. Nature’s Best® Liquid Eggs ¼ c. Peak Fresh Produce® Cremini Mushrooms 4 ea. Peak Asparagus Spears ½ tsp. Peak Basil, Minced ½ tsp. Oregano, Minced 6 ea. Peak Grape Tomatoes, Cut in Half 3 T. Nature’s Best® Goat Cheese 1 T. Nature’s Best Butter, Unsalted 1 tsp. Piancone® Olive Oil 1/8 tsp. Magellan® Sea Salt 1/8 tsp. Roma® Ground Black Pepper

Pre-heat convection oven to 375ºF for later. Slice the cremini mushrooms. Peel and blanch the asparagus. Cut into ¼ inch pieces. In a non-stick or cast iron pan, over medium high heat, add butter and olive oil. Add mushrooms, asparagus, salt, pepper, grape tomatoes, basil, and oregano. Cook 2 minutes. Pour in egg mixture and allow to cook while swirling in a circular motion with the handle. Sprinkle goat cheese on top and transfer pan to oven. Bake for 4-5 minutes until egg is lightly browned on top and fluffy. Remove and cut into 6 slices and serve.

Give Lamb

Some Love

The Right

Stuff

While other center-of the-plate proteins get all the love, lamb can often get left out in the cold. Compared to beef or pork, lamb will present with a firm but tender texture along with a more unique strong, fatty flavor. The rib chops are highly photogenic and very fun to eat – the honey-cider glaze adding a slightly sweet and savory flavor to the meat.

Pork in its many forms has been a longtime staple of brunch menus, and we’ve discussed how a rack station can raise your guests’ expectations. A loin is another worthy recipe due to various types of preparation. In this case, try stuffing an Allegiance® pork loin with authentic Roma® sweet Italian sausage and dried cherries. Each forkful allows patrons to enjoy a hearty combination of textures and meaty flavor.

FIND THESE RECIPE ONLINE:

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