Partners - Shamrock Foods

Transcription

FALL 2014
FALL 2014
LEARN
•
TA S T E
•
C R E AT E
NEW ITEMS AREA
Select New & Innovative Items Provided by the following Partners
Chef Rick Bayless
Keynote speaker &
contest judge!
Plus great tips, advice
& discounts—all in
one fun place.
Also featuring Celebrity Guest Chef
RICK BAYLESS
sponsored by:
MEAT PLANT
shamrockfoodservice.com
Corporate Offices
3900 E. Camelback Road
Phoenix, Arizona 85018
Sh
am
ro
ck
Fa
rm
sA
D
The freshest cream leads
to the freshest desserts.
The best recipes deserve the freshest ingredients, like Shamrock Farms
premium dairy products. Our heavy cream, half-and-half, farm-fresh milk,
and sour cream will make any dish come alive with flavor. Contact
your Shamrock Foods Representative, or visit shamrockfoodservice.com.
THE RICHARDS
GROUP
JOB #:
SRF-10-0038
CLIENT:
Shamrock Farms
PUBLICATION:
Smart Solutions Ad
TRIM:
8.375" x 10.875"
LIVE:
7.375” x 9.875”
BLEED:
8.625” x 11.125”
INSERTION DATE:
Sept. 2010
COLOR/LS:
CMYK/133
QUESTIONS CALL:
Brenda Talavera
214-891- 5871
nextIssue
Winter 2014-15
What will
discuss as we transition into another new year?
P&Ls are definitely relevant: we’ll how-to. Then we’ll look at the latest information
on making—and keeping—websites compelling. Comfort food sounds good this
season, so let’s ladle up some soups and stews. And if your New Year’s resolutions
include reducing food waste, this issue is for you.
and your MyShamrock subscription offer articles,
advice and case studies on a variety of success-oriented topics.
Sign up today for your subscription at shamrockfoodservice.com.
ad Index
EDITOR ART DIRECTION/LAYOUT Ryan Westerman
Newhall Klein, Inc.
ADVERTISER PAGE
Shamrock Corporate Offices 3900 E. Camelback Road
602.477.2500
8
Arizona Foods Branch 2540 N. 29th Avenue
800.289.3663
Anchor Poppers
Azar Nut Company
66
Brickfire Bakery Artisan Breads
39
Culinary Secrets Dressings & Sauces
11
Culinary Secrets Spices
53
EXPO 2014
BC
Gold Canyon Veal & Lamb
5
We welcome your suggestions and comments.
Material chosen for publication may be edited for clarity and fit.
Hormel Fire Braised Meats
48
!Intros! Appetizers 26
Please direct all correspondence to
Ryan Westerman, Editor
Jensen Foods Oil & Shortening
65
Markon Produce
32
Pierport Seafood
40
Rejuv Beverages 22
San Pablo Mexican Foods
Shamrock Farms Cream
California Foods Branch 12400 Riverside Drive
Eastvale, California 91752
855.664.5166
Colorado Foods Branch 5199 Ivy Street
Commerce City, Colorado 80022
800.289.3595
New Mexico Foods Branch 2 Shamrock Way NW
Albuquerque, New Mexico 87120
800.326.5571
Shamrock Foods Company
– Reader Feedback
2540 N. 29th Avenue
ryan_westerman@shamrockfoods.com
is published four times a year by
Shamrock Foods Company and is designed and intended to be used
as a reference tool for the reader.
7
IFC
Copyright ©2014 SHAMROCK FOODS COMPANY
All Rights Reserved
TABLE OF CONTENTS
Departments
23
Editor’s Letter
4
On Trend
6
Smart Kitchen
9
Chain Watch 10
Success Stories
Avalon Bagels to Burgers33
Miracle Mile Delicatessen 50
Claremont Inn & Winery 54
Spice It Up! 58
Featured Recipes 61
Next Issue/Ad Index 67
Features
12
Cover Story:
EXPO 2014/Rick Bayless
Meeting Rick Bayless? That’s one more fabulous reason to come
to our Shamrock Foods Fall EXPO!
23 Best Tech
The evolution continues—with more choices designed for foodservice.
27 Powerful Poultry
Bird’s the word for profit—whether presented on paper plates or fine china.
Cover Photo: Paul Elledge
36 Meat & Heat
Searing, braising, roasting: do them right and you've upgraded your menu.
44 Personnel: Problem? Solution.
Competitors can copy your food and décor, but not your people.
12
SMART SOLUTIONS
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EDITOR’S LETTER
An Event Filled with“Firsts”
Will this be your first time coming to Shamrock’s Fall EXPOs? No matter how many
you’ve attended, you’ll be pleased.
“Top Chef” Debut! That’s right: Rick Bayless himself will headline our 2014
EXPO. Watch live as he prepares star-quality recipes with our very own products!
And don’t miss the nail-biting suspense as he judges our Get Grilling competitions.
Be an Innovator! Shamrock Foods is bringing exciting new items that will be
unveiled at our EXPOs. Get fresh ideas and create your own masterpiece with these
tasty first-to-market options.
Just Right. Expect unsurpassed freshness and quality from the Shamrock Foods
Contact:
3900 E. Camelback Road, Phoenix, AZ 85018
Meat Plants. Our Center of the Plate experts can custom cut your order to perfection.
No pre-cuts, no outsourcing, no waste. We do it your way—just right.
Visit our COP area at EXPO.
We look forward to seeing you at our Fall EXPOs!
Ryan Westerman
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FALL 2014
Photo: Paul Elledge
Director of Communications
GOURMET
MEATS
Contact your Shamrock Foods Sales Representative for information on custom cuts and how to order.
ON TREND
onTrend
IT'S CONDIMENTAL
Delicious add-ons continue to be the go-to for easy
menu excitement. Examples:
• Blueberry-bacon jam, spread on pork sandwiches
• Garlicky sauerkraut, marinated for 15 days
• Key-lime mustard sauce, a natural atop fish
• Heirloom tomato relish, with fresh basil
SPICE ON THE SIDE
Go ahead, put spices on the food—and
additional on the table. It fits the
trends of customization and
experimentation, and makes for
great presentation, too. A tiny
bowl with seasoned salt enhances
everything from bread and butter to
soups and entrees. Offer a shaker of za’atar
spice blend with hummus or Mediterranean style
sandwiches. Put a few pinches of cayenne or 5-Spice
Powder on the plate with chocolate cake.
TECHNO DANCE
• Starbucks is installing wireless phone-charging
stations for customers to use.
• Ordering with tablets and kiosks continues to grow
at venues of all shapes and sizes.
• Apps also put the “pre-” in the preordering process,
allowing it to happen off-site.
•Try now, spend more, return often: A panel at the
recent NRA show reminded operators that these three
strategies are really all there is to increasing sales—
bringing new people in the door, boosting check
averages and compelling loyalty. Experts pinpointed
social and review sites for learning what customers
want, but surveys, secret shoppers and other tactics
are still relevant. If you’re tech-savvy, or want to be,
check out what retail and hospitality are doing
(newbrandanalytics.com, May 2014).
FAT , S O D I U M & S U G A R—O H , M Y !
When chains with 20 or more locations are required to
have nutrition info available—final mandate coming
soon—the time is now to pull it together.
Standardizing recipes is extremely important,
and accounting for every ingredient used. Then
comes training back of the house, and prepping for
how to actually do your “labeling.” The easy-to-forget
component? Your servers. Get tips for covering all the
bases successfully at smartblogs.com/food-and-beverage
(5/20/14).
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FALL 2014
SMART SOLUTIONS
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DEPARTMENT
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| TITLE
FALL 2014
SMART KITCHEN
smartKitchen
FOWL (ON)LINE
Poultry tips abound online—here’s a selection.
• When marinating chicken with skin, work as much
as possible underneath skin as well as soaking.
• Confit? Cook poultry in duck or chicken fat; then
set in a bath of fat in the fridge (how-to & slideshow
at sunset.com).
• Orange marmalade makes an easy citrus glaze,
mixed with sweet chili sauce.
• Accomplished cooks can debone chickens; learn
a classic technique with minimal cutting from
uber-chef Jacques Pepin at www.youtube.com/
watch?v=kAekQ5fzfGM.
BRAISE PRAISE
Chicken thighs or breasts are quick; customers love
delicious flavor bumps.
SPICE CHECK!
Looked at your spices lately? Whether you’re using
ready-to-go spices or mixing your own special blends, if
they’re faded in color or weak in fragrance, it’s time to
replace them. We hope you’re storing spices in a cool,
dark area and in tightly sealed jars, too, labeled with the
date you purchased or created them. Never shake spices
from their storage container directly over steaming pots
and pans; they’ll clump.
• Apple cider, onions, celery, hot sauce, sage
• Chicken broth, poultry seasoning,
BBQ sauce, cocoa powder
• Chicken broth, rosemary,
parsley, garlic, lemon
juice & zest
CRABBY GOODNESS
Yes, you can roast Alaskan king crab. Marinate first
in vinaigrette at least 20 minutes to allow flavor to
penetrate the shell. Rice wine or white vinegar are good
bases; add spices like garlic, cumin and chile powder,
and perhaps some lime juice. Then roast in a preheated,
400-degree oven about 10 minutes, turning and basting
a time or two.
SMART SOLUTIONS
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CHAIN WATCH
chainWatch
STANDUP STATS
Consumers continue to shift from table service to counter service, says a study by GE Capital, Franchise
Finance. For the past six years, the numbers have been
creeping up for QSRs. Sales figures at the 100 largest
chains rose 3.5 percent in 2013—fueled mostly by menu
price increases, though.
BIRDS AMONG BURGERS
Several hamburger chains put poultry on the menu, too,
with texture/taste themes. Examples…
Red Robin: Whiskey River BBQ Chicken Burger,
Teriyaki Chicken Burger, Grilled Turkey Burger
CLOSE ONE, OPEN ONE
Restaurant holding companies are finding efficiencies
by replacing underperforming concepts—from within
their own roster of brands. Ignite, for example, switched
a Brick House Tavern + Tap for selected Macaroni Grill
outlets, and converted another to a Joe’s Crab Shack.
Other chains are buying back franchises: Like Noodles
& Company, which recently purchased 16 locations
developed by a large franchise group, freeing the group
to develop several more in another state. McDonald’s, in
turn, is cutting loose some corporation-owned stores
(mostly abroad) and putting them back in the hands of
franchisers. Paying shareholders is the bottom line for
the Big Guys.
Burger King: Rodeo Chicken Sandwich topped with
onion rings, Honey BBQ Chicken Strips, Spicy Original
Chicken Sandwich
Sonic: Grilled Asiago Caesar Club, Spicy Jumbo
Popcorn Chicken, Crispy Chicken Wrap
Steak ‘N Shake: Jalapeño Crunch Chicken Sandwich,
Guacamole Grilled Chicken Sandwich, Apple Pecan
Grilled Chicken Salad
CHICKEN NUGGETS
• Yum Brands has
purchased Super
Chix, home of
“The Last True
Chicken Sandwich,”
hand-cut fries, and
fresh frozen custard.
•Roosters go for
large—5 ounce—
breasts in TV spots for Carl’s Jr. and Hardee’s,
promoting the chains’ Big Chicken Filet Sandwich.
•Applebee’s appetizer choices include mini Chicken
Wonton Tacos, sprinkled with Asian slaw and cilantro.
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FALL 2014
TITLE
DRESSINGS AND SAUCES
| DEPARTMENT
SMART SOLUTIONS
|
11
COVER STORY
| EXPO / RICK BAYLESS
only @ our
Ideas. Solutions. Savings.
All in one place. And you have total access!
This is where you’ll find the resources, trends and knowledge that are so important
to business success. Don’t miss this opportunity, designed especially for you.
12
learn
A variety of helpful demos, seminars, tastings and
more—get there early and get what you need.
taste
New dishes and customer-pleasing menu concepts
—sample and choose exactly what’s right for you.
create
You don’t have to go it alone—find the relationships
and products that make your operation strong.
|
FALL 2014
EXPO / RICK BAYLESS
| COVER STORY
Plan Your Day
Here’s an outline of what you can experience at EXPO.
MyShamrock Capabilities
Two online tools save you time. Learn
about access and transaction history,
invoices, tracking your delivery with
Where’s My Truck?, and using the
convenient order-entry system.
20-minute session includes live demo
Implementing the Health Care Law
into Your Restaurant Operation
Whether or not you’re covered by the
employer mandate, your restaurant is
covered by the 2010 health care law. Get
the latest need-to-know: from new rules
to employee questions and more.
45-minute seminar with National Restaurant
Association expert Randy Spicer
Center of the Plate
Meat Cutting Demo
Short and sweet: Learn new ways to utilize
the MBG 180 Gold Canyon Angus strip
loin to optimize your yield and plate costs.
Practices and recipes!
15-minute demo with Shamrock’s
COP Specialist
Get Grilling Cook-Off Battle
It’s baaaaaack—with a twist! Chefs compete
with their Surf & Turf recipes submitted
through www.shamrockbeef.com. Three
go head-to-head live as celebrity chef
Rick Bayless judges, alongside Shamrock’s
Meat Plant Manager and a local Beef
Council rep.
30 minutes—winner receives
$1,000 and bragging rights!
Restaurant Math 101:
Understanding Food Cost
Calculations
Focus on calculating Food Cost, methods
for accurately and consistently monitoring
Actual Food Cost, and comparing Actual
Food Cost to Ideal. Also, what to look for if
Food Costs are too high and ways to attack
that problem.
45-minute seminar led by Shamrock’s
Enterprise Sales Training Director
Dave Barclay
Highlights
Rick Bayless
Where Does Your Produce
Come From?
Every year, there are recalls nationwide
for produce items. A Shamrock Produce
Specialist will guide you through national
statistics, food safety, and how to prevent
contamination.
15-minute discussion at the Markon booth
demo + keynote speech
Demos on exciting
new products
Rebates on 1000s
of items
Network with fellow
restaurateurs + vendors
Engineering Your Menu For Profit
Learn to manage your menu to bring
more dollars to the bottom line. Proven
strategies for 1) Pricing: growing dollars,
proper beverage pricing, and gross profit
contribution, and 2) Design & Placement:
using “hide with description” plus placing
and highlighting items.
45-minute seminar led by Shamrock’s
Enterprise Sales Training Director
Dave Barclay
Albuquerque • Phoenix • Orange County • Denver
LEARN
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TA S T E
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C R E AT E
SMART SOLUTIONS
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COVER STORY
CHEF
RICK
BAYLESS
Most people know Rick Bayless from winning the
title of Bravo’s “Top Chef Masters,” beating out the
French and Italian contenders with his authentic
Mexican cuisine. His highly rated Public
Television Series, “Mexico—One Plate at a
Time,” is in its ninth season and is broadcast all across America. In 2012, Rick
was nominated for a Daytime Emmy for
Best Culinary Host.
Photo: Paul Elledge
See Rick in person, and learn from his
many and varied experiences, when he
shares insights and advice as our 2014
EXPO Keynote Speaker. Don’t miss this
unique opportunity!
COVER STORY
Behind the
Celebrity
6
Promotion is one thing, and cooking is another. Rick has
cooked, Rick has actually run a restaurant or two, and Rick
knows how to create a successful side business using the
skills and knowledge he’s gained over the years. His
side-by-side, award-winning restaurants are in Chicago.
•Midwest
Chef of the Year
•National
Chef of the Year
•Humanitarian
of the Year
•Who’s Who of American Food and Drink
•plus
1987 Opened the casual Frontera Grill in Chicago.
2 for his cookbooks
8 cookbooks: including
the award winning
Mexico—One Plate
at a Time
1989 Opened Topolobampo, fine-dining Mexican.
1995 Founded the company producing the award-winning Frontera line of James Beard Award wins:
salsas, cooking sauces and organic chips, now found coast to coast.
2003 Established the Frontera Farmer Foundation, to attract support
for small Midwestern farms.
2007 Frontera Grill received the James Beard Foundation’s highest award, Outstanding Restaurant.
Today Owns several restaurants in 3 states.
2nd Annual “Get
Like on TV!
Grill
Conte ing” Re
st &
Batt cipe
le
As seen on TV! Rick will help judge the
2nd Annual Get Grilling Recipe Contest & Battle:
Watch as 3 chefs battle for supremacy, and a
$1000 prize! Details at www.shamrockbeef.com
SMART
SMART SOLUTIONS
SOLUTIONS
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EXPO
S
R
E
A
N
L
L
N
WI
| 2013 GET GRILLING WINNERS
3 EXPO
1
0
2
g
citin
x
e
The competition was hot and heavy. And when the
the
m
o
r
f
smoke cleared, so to speak, Chef Graham Elliot had
cipes
helped to choose the first-place winners of Shamrock’s
Top re
first “Get Grilling” Recipe Contest & Cook-off, highlighting the benefits of Gold Canyon Angus Beef.
Each region put forth a mighty effort—and each had a
fabulous first-place winning recipe. Here are the results.
AZ Region: Chef Paul Wells of Savoy Opera House (left)
with judge Chef Graham Elliot
NM Region: Chef Dave Cuntz preparing his dish at NM EXPO
CA Region: Chef Rolando Alvarado preparing his dish at CA EXPO
CO Region: Chef Mark Henry of Meatlocker (middle) with judge
Chef Graham Elliot
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FALL 2014
2013 GET GRILLING WINNERS
| EXPO
Dummy Roping Chef Paul Wells, Savoy Opera House, Tucson
The Chef Says: “Savoy Opera House is in Trail Dust Town, where Loop Rawlins performs roping, a skill to
wrangle animals. Ranchers practice ‘dummy roping’ using bales of hay or mechanical moving objects.
The fritters were inspired by my grandmother, who talks of times when Westerners would not let any part
of the animal go to waste. They’d chop up pork skin and fry it, mixing it in their cast-iron cooked cornbread.”
Ingredients:
1 tsp. kosher salt
Steak & Sauteed Vegetables
⅕ tsp. black pepper
Gold Canyon NY Strip Steak
½ tsp. garlic powder
⅛ bunch rapini
½ tsp. onion powder
⅔ cup arugula
⅕ tsp. Spanish paprika
¼ tsp. garlic, minced
Oil for frying
3 cherry tomatoes, halved
Method:
1 Tbsp. oil
Salt and pepper
Roasted Red Pepper Sauce
1 Tbsp. canola oil
½ medium onion, small diced
2 red bell peppers, roasted
1 roasted Anaheim pepper, deseeded
2 Tbsp. garlic, minced
1 cup vegetable stock
4 Tbsp. cold unsalted butter
Salt and pepper
Cornbread Fritters
3 slices bacon, small diced
1 cup all-purpose flour
½ cup cornmeal
½ tsp. baking powder
¼ tsp. baking soda
4 tsp. sugar
½ tsp. salt
¾ cup buttermilk
2 tsp. bacon fat
1 egg
Canola oil for frying
Tobacco Onions
1 medium onion, sliced in
⅛" thick rings
1.Steak & Vegetables: Heat oil in
sauté pan, medium to mediumhigh. Season steak with salt and
pepper and cook until golden
brown on both sides. If steak is not
at the doneness you like, finish
cooking in the oven. Allow steak
to rest a couple minutes before
serving. In the same sauté pan add
rapini, arugula and garlic and
cook until wilted. Season with salt
and pepper. Cherry tomatoes are
included at assembly (see below).
2.Red Pepper Sauce: Heat small
saucepan to medium to mediumhigh. Sauté onions in canola oil
and cook 30 seconds before
adding garlic. Once the mix is
caramelized, add peppers and
stock and cook until stock is
reduced by half. Place sauce in
blender on low speed 5 seconds
before switching to high. After
about 10 seconds turn blender
off; add cold butter and blend
once again on high until smooth.
(Warning: Contents of blender are
hot.) Salt and pepper to taste.
3.Cornbread Fritters: Preheat deep
fryer to 325°F. In frying pan, cook
bacon until crispy and drain on
paper towel. Reserve excess fat. In
bowl sift flour, cornmeal, baking
powder, baking soda, sugar and
salt. Stir to combine. In a second
bowl, combine buttermilk, egg,
and cooled bacon fat and stir.
Combine dry ingredients with wet
and stir just until combined. Place
rounded tablespoonfuls of mixture
into deep fryer and cook until
golden brown.
4.Tobacco Onions: Pre-heat frying
oil to 350°F. Place onions in
buttermilk and let soak 15
minutes. In a bowl, combine dry
ingredients and seasoning; stir
to combine. After the soaking
process, drain buttermilk and toss
⅓ of onions in flour mixture and
fry until golden brown; drain on
paper towel.
5. Final Assembly: Plate with sauce
on the bottom, fritters and
vegetables on one side and strip
steak next to them. Place onion
rings on top of fritters to represent
a rancher roping the fritters.
1 cup buttermilk
½ cup cornstarch
½ cup all-purpose flour
SMART SOLUTIONS
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EXPO
Chipotle Glazed New York
Chef Rolando Alvarado, Lordsburg Taphouse & Grill, La Verne
The Chef Says: “These were ingredients that were in my grandmother's pantry, when I was a child helping
her cook in the kitchen.”
Ingredients:
16 oz. Gold Canyon New York Steak
Dry Rub
Light chili powder
Salt KO
Ground black pepper
Ground Pasilla ancho chili
Ground Mexican chocolate
Extra fine ground Mexican coffee
Ground cumin
Chipotle chili powder
Chipotle Glaze
Garlic purée
Chipotle adobo sauce purée
Ginger juice
Agave nectar
Chipotle Cheddar
Mashed Potatoes
Butter
Roasted garlic cloves
Mango, small diced
Cream cheese
Manufacturing cream
Butter, unsalted
Sea salt
Cheddar cheese, grated
Chipotle adobo purée
Potatoes, white rose bees
Roasted Pasilla & Corn Relish
Pasilla peppers, small diced, cleaned
Sweet fresh corn, roasted
Red onion, small diced
Extra virgin olive oil
Cajun seasoning mix
Method:
1.Combine all dry ingredients to
create a rub, and rub steak.
2.Let steak set for 5 minutes. In
mixing bowl, combine garlic
puree, ginger juice, agave nectar,
and chipotle purée to create glaze;
apply in last 4 minutes of grilling
time. Finish steak off in oven
or broiler.
3.Serve with mashed potatoes and
corn relish.
Red bell pepper, roasted, small diced
Chef Rolando Alvarado (left of Chef
Elliot) of Lordsburg Taphouse & Grill,
first-place winner at CA EXPO
Note: All recipes were provided
by their respective chefs and
have been edited for space.
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FALL 2014
2013 GET GRILLING WINNERS
| EXPO
Bulgogi Beef with Scallion Crema & Pickled Onions
Mark E. Henry, Meatlocker, Colorado Springs
The Chef Says: “This recipe has proven very successful at my current restaurant as well as my last. It gives
you freedom to play with some tougher cuts of beef, but also elevates the nicer cuts. Serve as a sandwich
on toasted bread, or plate more elegantly for an awe-inspiring entrée.”
Ingredients:
½ cup red wine vinegar
16 oz. Gold Canyon Gourmet Angus Sirloin Steak
½ cup mirin
24 large garlic cloves, peeled
¼ cup sugar
4 cups green onions, chopped
Method:
3 cups soy sauce
¾ cup sherry cooking wine
1 ¾-inch cube peeled fresh ginger
8 Tbsp. sugar
3 Tbsp. sesame oil
3 Tbsp. sriracha
12 Tbsp. olive oil
1 cup crème fraîche
12 scallions, sliced thinly
Juice of ½ lemon
Salt and pepper
1 red onion, julienne cut
1 tsp. sriracha
1.Slice meat thinly against the grain.
2.Combine garlic, green onions, soy
sauce, sherry, ginger, sugar,
sesame oil, sriracha, and olive oil
in blender and blend until smooth
and combined.
5. To make crema: Slice scallions;
combine with crème fraîche and
lemon juice in blender and blend
until smooth. Taste and adjust
seasoning; allow to set in cooler
at least an hour prior to use.
6. To make pickles: Combine
vinegar, mirin, sriracha and
sugar in saucepot. Once mixture
has come to a simmer, pour
over onions and let cool to
room temperature.
3.Pour marinade over meat and let
marinate at least 8 hours under
refrigeration.
4. Grill meat approximately 30-45
seconds on each side, allowing
some charring.
Chef Mark Henry of Meatlocker
preparing his dish at CO EXPO
SMART SOLUTIONS
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EXPO
Southwestern Flat Iron Roulade, Salsa Verde Avocado
Chef Dave Cuntz, Carver Brewing Company, Durango, Colo.
The Chef Says: “Just came up with this; the flavors seem to work and go well with the flat iron!”
Ingredients:
Coriander powder
Gold Canyon Flat Iron Steak
Cumin powder
Queso fresco
Red chili powder
Fresh cilantro, chopped
Canola blend
Yellow onion, diced
Salt and pepper
Garlic, minced
Cape gooseberries
Zucchini, diced
Method:
Yellow squash, diced
Fresh corn
Fresh jalapeño, diced
Red pepper, diced
Butter
Tomatillo, roasted
Avocado
Fresh lime juice
1.Butterfly flat iron and pound out.
2.Slice queso and place on flat iron,
season, roll up and tie. Sear and
cook to desired temp.
4.Salsa verde: Purée roasted
tomatillo and diced onion in
blender with cumin, coriander
and red chili powders, lime juice
and salt & pepper. Scoop avocado
into mix and continue to purée.
Add canola blend if needed
for consistency.
5.To plate: put salsa verde down
first, then calabacitas. Slice flat
iron and lay over the top; garnish
with gooseberries.
2.Calabacitas (Mexican style side):
Cook yellow onion, zucchini,
squash, garlic, corn and peppers
with cilantro in butter until
just soft.
Dan Carroll, EVP of Shamrock Foods,
with first-place winner Chef Dave Cuntz
at NM EXPO
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FALL 2014
EVENTS
| EXPO
2014
Learn •Taste • Create
California September 10
Arizona September 17
New Mexico September 24
Colorado October 7 & 8
Get Ready!
Register at www.shamrockexpo.com
Get Set!
Also check out our website for must-know info:
•Rick Bayless
•New Items Zone
•Education Seminars
•Business Solutions Area
•Personalized Shopping: Items hand-selected by your Sales Rep
just for you, and the booths where you can see them
Save!
Preview savings at our website, too:
•Discounts
•Special Rebates on items not on your current history
SMART SOLUTIONS
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DEPARTMENT
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| TITLE
FALL 2014
ONLINE
The latest technology can help your operation
be cool—and more competitive. Are any right
for you? Is there a return on investment
that makes sense? This quick overview can
help operators, especially those running
smaller venues, decide whether or where to
explore options.
Message Intelligence
Many of your customers are glued to their smartphones,
so it could be wise to do some of your marketing via text
messaging, a.k.a. short messaging system (SMS). Numerous
services help you build a database, create and send messages
according to a set schedule, generate coupons, and track ROI
(http://text-message-marketing-review.toptenreviews.com).
Navigate the technical needs of the various smartphones, to
make sure your message gets through.
Importantly, text messaging allows you to reach customers
almost immediately—and makes it easy for them to respond.
Promote “a special text deal” on Facebook, Twitter and your
website. Also on-site, plus table tents, check announcements,
whatever. People who see the deal and want it simply text a
keyword such as “fries” or “gimme” and receive a text to show
at their next restaurant visit to redeem.
Quick Story
•
Marketing, ordering, day-to-day ops—
all changing
•
Costs vary widely, so do specific services
•
Keep up or keep out?—it’s your decision
SMART SOLUTIONS
|
23
ONLINE
| BEST TECH
Cloud
Nine
Three reasons to get your
menu up in cyberspace.
•Unlimited storage space & automatic backups.
•Customers click on dishes to reveal nutrition, allergen & ingredients,
if desired.
•Create targeted specials.
Just 160 characters could bring you lots of
responses. You’ll need to be patient to gather
phone numbers (see sidebar >). Monthly
fees range from about $15 to $79 to send
1000 messages.
Taking Orders
If you deliver, here’s a new app: Ordr.in.
Consumers request food from you without
even leaving Facebook. Restaurants provide
their menu to Ordr.in and pay a monthly
fee, after a one-time setup charge. Ordr.in’s
marketing system promotes your menu
across the internet. Extra incentive for
you? As soon as a customer orders, that
info—“Sandra ordered food from Super
Good Café,” for example—appears on their
Facebook timeline.
Playing Your Song
Want to spend less time figuring out your
background music—and take fewer complaints from staff (and maybe customers)
about repetition?
King Muzak is still available. Other companies to investigate include Ambiance
Radio, Prescriptive Music and Custom
Channels. The subscription fee varies
widely, as do the music options. But all
should be able to consult with you on
who your customers are and what
they will enjoy listening to. You can
even customize playlists to the
time of day, as in subliminally
prompt turnover in early-evening
hours, or invite diners to hang
around longer. Some firms can
even slip in customized
messages.
Music licensing is included.
Note: Pandora’s “terms of
use” specifically prohibit
businesses from streaming
music without setting up
and complying with a
24
|
paid DMX/Pandora
business account.
And a reminder:
play music from
your iPod or
other device in a
business, and it’s
a “public performance” that must
be licensed.
Reservations, Please
Increasingly, customers are booking tables
online. A 1998 launch, and a track record of
finding restaurants for 12 million people
each month, makes OpenTable the granddaddy of real-time reservations and guest
management. The company was also one of
the first to introduce mobile apps (in 2008),
and now has a completely Web-based option.
OpenTable has also been continually
lambasted for the high price restaurants
pay to use it. Pretty recently, and understandably, there’s been a flurry of brash new
competitors. And that’s good news for
getting what you want at a good price, if you
feel online reservations are for you—and
you’re not interested in building your own
system. Read on.
The Competitors
First, there’s SeatMe and Yelp Reservations—
yep, both are tied to the review site. SeatMe
was acquired by Yelp, and provides a more
robust offering for a fee, while Yelp
Reservations is touted as free if you fill out
your Yelp profile and keep it up to date.
Rezku brags of a better front-of-house interface. UReserv is another option, currently
the least expensive. RestaurantConnect says
they’re designed by owners, with features
that make running things easier. By buying
Appetas, even Google’s gotten seriously into
this market as well.
Here’s what you might pay: setup fee,
monthly fee, and per-seat charge. Different
BEST TECH
companies, different amounts—as you’d
expect—and some offer a variety of data
management and marketing services as
well. Here’s what you want prospective partners to demo: everything related to how you
do business, and what you might want in the
way of marketing. And remember to ask:
Who owns my data?
| ONLINE
Tap, Tap, Tips
Texting your customers? Do it right.
✓Targets must opt in—and be able to opt out
anytime—it’s a legal thing.
✓“Short, timely & useful” is the message mantra.
✓A couple of texts per week should suffice.
✓Alternate deals with fun—don’t always sell.
SMART SOLUTIONS
|
25
26
|
FALL 2014
y
r
t
l
u
o
P
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Po
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FLAVOR
Quick S t o r y
ns
e optio
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• Global influe
SMART SOLUTIONS
|
27
FLAVOR
| POWERFUL POULTRY
Chicken
It seems that all the go-to
proteins have gone up in price, a little or a
lot. Beef, pork, shrimp—even chicken and its
poultry friends. But chicken can still be a COP
solution: It’s incredibly versatile, and it comes
so many ways that add convenience and value.
And it’s delicious for sure.
28
|
FALL 2014
POWERFUL POULTRY
| FLAVOR
Call It Pollo…
Mexican, Spanish and South American
approaches to chicken make almost everyone’s mouth water. Marinated in spicy
spices, grilled, shredded and tucked into
tacos or empanadas. Or served up with rice
and beans, or presented on a torta bun.
In Peru, cooks often roast chicken marinated
first in lime juice, olive oil, S&P, sugar,
paprika, cumin and oregano. Then serve
with an easy, blended sauce: mayo, sour
cream, cilantro, jalapeños, garlic, lime juice,
S&P. One popular Brazilian-influenced dish
gets heat from cayenne, coriander, cumin
and jalapeños; the rest of the sauce includes
coconut milk, tomatoes, garlic and ginger.
…or Poulet
The French have a way with chicken, too.
Classic, but simple: roasted with a bundle of
fresh thyme in the cavity, skin rubbed with
butter. Or marinated in red wine and braised
with herbs, onion, carrots, celery, garlic, a bit
of bacon—called coq au vin, but still perfect
for operations that don’t speak the language.
Take a tip and use leftovers in a salad with
green grapes and celery.
Lookin’ Healthy
Upstart chain LYFE Kitchen, launched by
former McDonald’s execs, offers lots of
good-for-you choices. To begin, there’s
the Unfried Chicken Strips appetizer,
with “hot wing” sauce and farmhouse
pickles. Also tempting: Chicken & Kale
Soup, zesty with cumin, cilantro and
lime; Chicken, Mushroom & Spinach Penne;
and Art’s Unfried Chicken with roasted
brussels sprouts, butternut squash, dried
cranberries and cashew cream, doused with
Dijon vinaigrette.
The array of handhelds includes Chicken
Flatbread with sweet corn and roasted
onion, a Grilled Chicken & Avocado
Sandwich with roasted tomatoes and
“herbaceous aioli” on an oatmeal bun, and a
Buffalo Chicken Wrap. You can also add
Grilled Chicken Breast to any salad.
Then There’s KFC
…staying relevant by going small, with
Original Recipe Bites as well as Go Cups
featuring 5 different options. For those
avoiding fried foods, Kentucky Grilled
Chicken is the less caloric take, described as
“delivered fresh then marinated, seasoned
and slow grilled.”
Turkey, Too
The Paleo Diet craze has given turkey
another boost. Swap it in everything
“chicken” on your menu—and some beef
and pork items as well. It makes great
meatloaf, meatballs, chili, stir fry, sausage,
and so on. Building burgers? Flavor up
ground turkey with simple enhancements
like soy sauce, Worcestershire sauce, or hot
sauce. Or use spices like cayenne, cumin
and garlic powder. Top with salsa.
Beyond
B reast
the
Chefs are working with
everything they can—and
saying so on menus.
• Livers: spreads, mousse
and paté
• Bones: housemade
stocks and broths
• Skin: crisped for garnish,
as “gribenes” or “cracklins”
• Thighs: pan seared
with asparagus
Duck!
Always a white-tablecloth staple, this bird is
landing on paper-topped tables, too.
Inspired by TV Show “Duck Dynasty,” and
outlined in the cookbook Miss Kay’s Duck
Commander Kitchen, try Phil’s Gumbo.
Just like you’d figger—it’s got onions,
celery, garlic, Cajun seasoning, okra
and sausage.
At Atlanta’s Miller Union restaurant, duck
breast is seared and plated with honey
roasted turnips, fennel purée, and Meyer
lemon. Smoked, it’s converted to pastrami
for a delightful sandwich plus Russian
dressing and rye pickles: As presented on
“Diners, Drive-Ins and Dives.”
SMART SOLUTIONS
|
29
Freshness,
Naturally
Regal Crest Farms® offers
custom-trimmed and
portion-controlled poultry.
•100% natural: no added hormones, additives, injectables or marination
•100% cage free
Coq au vin
30
|
FALL 2014
•100% guaranteed to meet toughest nutritional standards
POWERFUL POULTRY
Take a Q
Go Bowling
Squab is making a comeback—mostly fancy
presentations, but the ingredients themselves are often humble. As in Squab with
Sweet Corn, Bluefoot Chanterelles, Smoked
Bacon, Carrot Juice and Truffle Vinaigrette.
Or Breast of Squab with Crusty Golden
Beets and Sweet Potato Jus. Or an autumn
salad of greens and pickled cherries.
Chicken noodle soup will never go out of
style. And chicken chili made a strong debut
several years ago. Now you’ll see Asianinspired soup with rice noodles and
lemongrass. Also Greek egg-lemon soup
updated with bits of white meat and root
vegetables. Plus, a chicken version of
Mexico’s posole blanco, featuring
hominy, as outlined in the cookbook
Culinary Birds.
Bird in Hand
From the Food Network’s Sandwich King:
Ricotta Stuffed Chicken Sliders made from
ground chicken, with whiskey caramelized
onions and “18,000 Island Dressing”—egg
yolks, capers, lemon juice, ketchup, Asian
hot sauce and veg oil. Celebrity Chef Bobby
Flay braises chicken thighs for lettuce
wraps, enhanced by a crunchy peanut
mixture fresh with scallions, cilantro and
brown sugar.
Other options abound to keep chicken soups
and stews on trend. Try substituting gnocchi
or orzo for egg noodles; swap in sweet potatoes for white. Or do it creamy-rich and make
with pesto, spinach and artichoke hearts.
Frozen and precooked products from
SilverBrook BRAND are one easy way to keep
recipe-ready chicken on hand.
In NYC’s Chelsea neighborhood, indulge
with a “Duck-Duck-Goose” sandwich: duck
confit, a fried duck egg and goose-sausage
gravy. Bring turkey into the 21st century
with current condiment harissa, and slap
onto bread with greens, red onion and a
drizzle of yogurt sauce.
Use Japanese noodles (e.g. ramen or udon)
for a great main-dish salad featuring
shredded chicken and English cucumber
tossed with chile-scallion oil. Stir chopped
grilled chicken with Dijon mustard, red wine
vinegar, jarred roasted red peppers and
pitted olives; dollop onto arugula or your
go-to greens.
New Salads
N
CHICKE
| FLAVOR
WINS!
James Beard Awarded chef
Ashley Christensen named
one of her restaurants
Beasley’s Chicken + Honey.
Features:
•Chicken Biscuit, with
pickled green tomato,
Dijon, honey
•Chicken Pot Pie,
with milk gravy
and cornmeal crust
•Pecan-smoked Chicken
Wings, plus Alabama
white sauce
Simple ideas jazz up chicken
salad. Add curry to a mayobased recipe, for example.
Soy-sauce vinaigrette is on
trend; so is using yogurt as the
dressing.
Ingredients
like
toasted
coconut,
slivered
almonds, and feta increase the
appeal. Scoop into avocado
halves or roasted tomatoes—
very attractive, and tasty. Or
serve on torn, hearty bread.
SMART SOLUTIONS
|
31
CONFIDENCE
IN EVERY CASE .
Fresh produce is the cornerstone
of any good menu. Markon First
Crop, Ready-Set-Serve, and Markon
Essentials fruit and vegetable
products give you the versatility to
create colorful, ﬂavor-packed
recipes.
Refreshing watermelon and sweet
peaches are combined with zesty
basil and crunchy macadamias in
this sophisticated summer
appetizer—try it on your menu
today.
Be inspired at markon.com.
Join Markon’s online
community today and
enrich your knowledge
and connections.
32
|
Browse: markon.com
Learn: mobile app
Connect: social media
FALL 2014
| SUCCESS STORIES
Besides the food offerings listed in the name,
Avalon’s two California locations—Placentia
and Yorba Linda—serve sandwiches, pizzas,
salads and smoothies. A simple but savvy website
lists all items, along with their ingredients. Plus
the motto “We reserve the right to over-serve our
guests,” and several positive customer reviews
prove the point.
What inspired owner Mitch Cook to open Avalon? “To be honest,
we had multiple children with college looming in the near future and
needed to cover tuition!” But that goal became a determination to “use quality ingredients in
all that we make, attempt to stay as consistent as possible,
and find and train good people.”
The Dish:
Bagels in bins.
Handmade burgers
e
& buns. A profitabl
combination, as it
turns out.
And so Avalon found success, since 1997. Mitch—officially
head of Catering, Administrative and Operations—speaks
here for Avalon and his partners, Mark Cook (Marketing,
Planning) and Gilbert Mendez (Human Resources,
Training, Facilities & Equipment); as well as franchisor
Mike Bender (Product Development, Marketing Ideas,
Operational Support).
SMART SOLUTIONS
|
33
SUCCESS STORIES
| AVALON BAGELS TO BURGERS
First, bagels. For breakfast,
lunch and now—dinner.
Any popular items
to highlight?
MC: Bins allow customers to grab bagels to
go. It’s a bit confusing for the first visit, but
this lets people take as much time as they
want and frees up any need for our kitchen
staff to pull items. We’ve kept the flavors
consistent, but offer a variety of menu
options with bagels and bread products as a
base. Expanding to dinner made a lot of
sense: Our existing hours continued to grow,
we felt our menu was varied enough, several
customers had requested it, and it required a
relatively safe financial risk.
MC: Our burgers, French toast, Cranberry
Turkey sandwich… and Peanut Butter
Delight: a cinnamon raisin bagel topped
with peanut butter, bananas, and cinnamon
sugar. Having value options on drinks has
been key as well.
What makes your burgers
stand out?
MC: We mix and bake our buns from scratch.
We also hand-form patties using quality
ground beef, and we mix our own “super
sauce” and offer several toppings. Customers
notice those details, and we’ve gotten a good
deal of positive feedback.
The menu: what’s new?
MC: It’s a constant battle to keep the menu
relevant and yet not too complicated. Mike
[franchisor] is always trying to keep an
eye on new options we can provide as
customers’ tastes change. For example, this
summer we added a turkey sandwich with
avocado, asparagus and cilantro. We also
recently introduced a breakfast sandwich
with bacon, cheddar, avocado, red onion and
tomato on a cheese-jalapeño bagel.
How about your “unplugged”
environment?
MC: We try to have more of a relaxed feel.
For example, there are no TVs, and no workplace stations. We hope that this allows
people to slow down a bit and “sit long, talk
much” if they have the time.
34
|
FALL 2014
AVALON BAGELS TO BURGERS
Especially with two
restaurants, you’ve put
a laser focus on efficiency.
MC: We do much of our production of raw
product in one location that feeds both. And
we try to make as much as we can from
scratch, like our baked-apple side. Bagel
chips allow us to provide a unique taste and
use any unsold bagels at the end of the day.
Talk about staffing.
And training.
And service philosophy.
MC: We have between 15 and 20 full- and
part-time employees in each restaurant. A
manager in each store hires, fires, schedules,
orders, etc., with assistants for cashiers and
cooks. The managers do hands-on training
so there’s a more consistent approach.
I guess we all need to find a style and
philosophy that feels natural, which makes it
much easier to transfer to those working for
you. Everyone who walks into our restaurants has something going on in their lives.
Perhaps a good experience with us will
lighten their load.
| SUCCESS STORIES
What did Shamrock do
to win you over?
MC: We started with Shamrock when they
came to SoCal and our salesman moved
there from a competitor. We stayed through
the transition to Steve Chiaramonte. We
also recently had the opportunity to meet
[president] Norm McClelland as he made
sales calls with Steve. We enjoyed hearing
the story of Shamrock’s early years and how
they have grown.
How has Shamrock brought
business advantages?
MC: They’ve been resourceful in
providing options when we’ve
discussed new products. Steve has
been very helpful in developing
reports to help track food costs and
has been available with different
issues. And we take advantage of
getting our order in early enough to
earn a discount.
avalonbagelstoburgers.com
Produ
ct Star
“The ind
ividua
Shamro
l
ck Farm
s
milks we
sell in
our fr
ont rea
ch-in
cooler
are pop
ular
with mo
ms and
kids—
the uniq
ue packa
ging
helps it
stand o
ut.”
— Mitch Coo
k, Owner/P
artner
Where is marketing
in your playbook?
MC: Since we’re small, it was hard to break
through to get people into our restaurants
because there is so much competition. We
found over time that slow, steady word-ofmouth is the best way to grow. With the
explosion of social media the past few years,
the time frame for impact is quite a bit
shorter than 10 to 15 years ago. Awareness
also comes through developing brandspecific packaging.
SMART SOLUTIONS
|
35
TECHNIQUE
Meat&
Heat
ry
o
t
S
ickoften the best start asy way
u
Qearing is nhance flavor the e
st—e
technique
, roa
e
for the
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i
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c
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•B
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•C
•S
36
|
FALL 2014
MEAT & HEAT
| TECHNIQUE
The right technique can make main-dish meats more
flavorful, more tender—and more profitable. Braising
and roasting take longer, but they’re basically handsoff, and simple to do. Thus perfect for multi-tasking
back of the house.
First, the Sear
Most meat techniques start by
searing, aka browning the meat.
Why? Not to “lock in juices”—food
scientists have proven otherwise. The
real benefit is caramelizing sugars
and browning proteins. Which in
turn results in appealing color,
deeper flavor, and a crusty surface.
Reason enough.
Low, Slow, Oh
Braising—gentle cooking in a
covered pot with a bit of liquid—
is magic. It can turn inexpensive cuts
of meat into falling-off-the-bone
deliciousness. Beef short ribs prove
the case, with the connective tissue
that melts to create extra succulence.
Other bovine cuts include top blade,
chuck eye and seven bone roasts;
brisket; and shanks. On the pig?
Sirloin or blade chops, or pork butt.
Chicken legs and thighs are
great for braising, or a whole
chicken. Lamb necks, shanks
and shoulders also braise
magnificently.
reduce the sauce to desired thickness
by cooking it down over low heat
until thick. Or, make gravy by adding
a mix of equal parts fat and flour. For
a super-simple entrée, ladle the tantalizing liquid over chunks of meat plus
noodles, rice, mashed potatoes or
mashed root vegetables.
On the Level
The cooking liquid can add extra
flavor in a braise. Water is fine, but
consider stock, wine, fruit or
vegetable juice. Feel free to experiment—with type of liquid and
Bonus: Make broth, sauce or
gravy from pan juices, right in
the pot. Remove any meat and
vegetables, strain, and whisk
away excess floating fat. Then
SMART SOLUTIONS
|
37
TECHNIQUE
| MEAT & HEAT
Product Star
Try Cobblestreet Market
BRAND Pot Roast—
boneless, oven baked
with spices. And Brisket
(presliced for quickand-easy sandwiches),
Pastrami or Corned Beef.
38
|
FALL 2014
combining different types. Some traditional
Italian dishes even include milk. Deglaze the
pan after browning with your liquid of
choice. Then be sure to add the cooking
amount only to the halfway point of the meat
in the pot. Fully submerge meat, and you’re
basically stewing it instead. And that technique is best suited to small, uniform pieces.
Cover the pot; then place it on the middle
rack in an oven pre-heated to 300°–350°
Fahrenheit. If you braise meats on top of the
stove, the heat source is more direct: Keep
the braise at a simmer by regulating the
temperature during cooking. The meat is
done when tender. Hours later.
Most Roast
Use a shallow roasting pan with a rack, and
place your beef strip roast, pork shoulder or
other meat chunk fat side up. Insert a meat
thermometer in the thickest part of the flesh,
not touching bone or fat. When done to
guidelines, place on a carving board, tent
with foil, and let rest 10–20 minutes.
Trussing may seem unnecessary, but tying
meats and poultry into a more compact
shape helps ensure even cooking. Look on
YouTube for CHOW videos on doing both
types of protein. Preheating the oven is also
a must for best results.
Ready to make your customers’ mouths
water? Plate roasted pork with potatoes,
chickpeas, cabbage and chorizo. You can
even add them to the pan with the pork
about 45 minutes before end time.
TITLE
| DEPARTMENT
Brown Now
Browning—or searing—meat before
cooking is better when…
•Meat is dry: Pat with paper towels;
let marinades (if any) drip off first.
•Pot/pan is heavy: Choose cast iron or stainless steel skillet, or Dutch oven.
•Oil has a high smoke point: Canola, safflower and sunflower are good.
•Heat is medium/medium-high: Make sure surface is ready before starting.
•Dark brown color is achieved:
It may take longer than you think.
Pot Luck
Artisan Breads
Braising is better with a few handy
tips re: your cooking container.
•Use a Dutch oven or hotel pan
with a lid.
•Meat should fill to the sides, but don’t stack pieces (overlapping OK).
•Lay parchment paper before placing lid, to tighten the seal.
Convenience never tasted so good!
Excite customers with the fresh-baked aroma, crisp crust and
melt-in-your-mouth texture of Brickfire Bakery™ Artisan Breads.
Authentically crafted with natural ingredients then parbaked and
flash-frozen, our masterpieces are your instant artisan solution.
SMART SOLUTIONS
|
39
Best-of-the-catch seafood,
consistently fresh & packed
to your specifications
Contact
Foods
FALL Shamrock
2014
40
| your
Sales Representative to order today.
MARKET TRENDS
SMALL PLATES
BIG PROFITS
Small plates and appetizers can mean BIG profitability for
today’s market. Traditionally, appetizers have been relegated
to the left side of restaurant menus as simply pre-entrée
starters. But in today’s challenging market, a strong appetizer
menu can be critical in boosting profit and customer appeal.
SMART SOLUTIONS
|
41
MARKET TRENDS
| SMALL PLATES, BIG PROFITS
In fact, the term “appetizers” is often used synonymously with
“small plates” or even “tapas.” The trend toward leveraging
appetizers for added profitability is driven by three significant
factors: snacking, affordability and Millennials.
By 2017, Millennials (ages 21-36) will represent the largest
buying group in the U.S. This group is noteworthy for their
desire to share food with their friends in restaurants as a
social occasion. Millennials are willing to pay more for
appetizers and bar drinks that offer perceived value. Thus,
combining appetizers with happy hour can be important for
boosting profit.
Appetizers also help operators capture the
trend toward snacking. Now accounting for
20% of all dining out occasions, 53% of U.S.
consumers are snacking 2-3 times a day.* The
snacking segment is forecasted to grow by
24% by 2016.* Appetizers that are positioned
as snacks, especially grab-and-go or take-out,
can help capture that growth.
With some consumers still hurting from the
last recession, affordability is another benefit
of a strong appetizer strategy.
“I think a lot of times people order appetizers
because it gives them an affordable opportunity to experience a lot of different flavors,”
said Christopher Bates, general manager
and executive chef at Bar Louis at the Hotel
Fauchère in Milford, Pa.
According to Technomic, 38% of consumers
say they order appetizers at most or all of
their restaurant visits.*
“Appetizers, small plates and accompaniments are becoming more of a draw,”
said Darren Tristano, Executive Vice
President of Technomic, Inc. “In fact, our
data shows that consumer purchases of
appetizers are steadily getting closer to prerecession levels.”
Operators who don’t yet offer appetizers, or
who want to expand their appetizer menus,
could open up a world of opportunity by
doing so.
“I think you can absolutely be more creative
with an appetizer because it is such a small
portion,” said Tony Conte, executive chef of
the Oval Room in Washington. “You can
really do more things in smaller quantities,
and they always look a lot nicer.”
42
SMALL PLATES, BIG PROFITS
“It seems that now more than ever, customers
are ordering appetizers,” he added. “Desserts
are hit and miss, but not appetizers.”
Prime Steakhouse. Until 7 p.m., guests can
choose from five appetizers, five wines and
five cocktails at $6 each.
One of the easiest ways to add variety and
excitement to an appetizer menu is to offer a
selection of dips. Dip offerings have escalated to as many as five served with a single
appetizer, such as trendy aioli and tzatziki.
Don’t be surprised when you see more and
more customers ordering a variety of appetizers in place of a single entrée.
Asian-inspired starters are rising in popularity, and adding these to the menu is a
cost-effective way to increase appetizer sales.
Simple Asian starters that are showing up in
more and more restaurants are wontons, potstickers and lettuce wraps. Some upscale
eateries are offering fancier fare like tuna
tataki and chicken satay.
Other upscale concepts draw diners by offering playful items during happy hour or late
night. One example of this successful strategy is the 5 for $6 ’Til 7 Bar Menu at Fleming’s
| MARKET TRENDS
Andrew Wagner, executive chef at Jones in
Philadelphia, said, “We sometimes see our
guests moving away from a traditional
coursed meal and instead ordering appetizers in a coursed fashion, allowing them to try
many different things instead of committing
to just one specific dish.”
For solutions to your appetizer needs, please
visit www.shamrockfoodservice.com or ask
your sales representative for ideas on
increasing profits with !Intros! Breaded
and Battered Appetizers and Lotus Garden
Asian Appetizers.
*Technomic Inc.
SMART SOLUTIONS
|
43
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t
o
uld be ongoing
•M
ning sho
ty trai
e
f
a
• S
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FALL 2014
problem?
solution.
PERSONNEL: PROBLEM? SOLUTION.
| GROWTH
Competent staff. They’re the foundation for everything from
perfectly prepared food to customer-pleasing service to
keeping fellow employees longer. Operations that anticipate
concerns—and deal with them promptly and effectively—see
a more stable bottom line.
Job expectations unexpected?
Show applicants an evaluation form for the
position applied for, during the interview
process. If hired, give the newbie a copy of
the form. Finally, use the form to provide
feedback at scheduled intervals. Just two
pages should cover things well. Suggested
categories: General Knowledge (e.g. food
safety), Job Functions (prepare sandwiches
to order), Responsibilities (clean work
station at end of shift). Checkboxes for each
task outlined could be rated Exceptional,
Good, Fair/Should Improve, and Poor/
Must Improve.
Teamwork isn’t working?
Miscommunication, missed shifts, minimal
camaraderie. To help fix, simply hold brief
pre-shift meetings daily or weekly with
everyone from host to dishwasher. Include
part-timers and seasonals, too. Praise specific people for specific tasks, and encourage
suggestions for improving service, food and
profitability. Include a game, a quiz or a
timed competition during your time
together. Doing so could help lengthen the
attention span—and make meetings something to look forward to.
Sharing as much information as possible
about your business can only benefit you
and your employees.
Knife skills
need sharpening.
Train people on the right
knives for any job—and provide them. Also teach proper
use; don’t assume knowledge
even with experienced staffers. Keep
knives sharp, and never convert them to a
screwdriver, can opener or box opener. Have
a designated area for dirty sharps, wash
them separately, and keep them handy in a
dedicated rack or magnetic wall strip. The
Culinary Institute of America offers a Knife
Skills DVD (ciaprochef.com).
Absenteeism rising?
Foodservice directors offer several ideas to
counteract no-shows and late arrivals. First,
clearly define “absence.” Say, “missing any
part of your shift or being paid when you are
not working, whether personal, business,
funeral or emergency.” Another tip: If you
can, involve staff in setting their own schedule for the next 2 weeks, as a group. The
supervisor is present, but does not participate unless there’s an impasse or “rules” are
unclear. Peer pressure is helpful, too—so
especially if you must schedule and notify
shifts online, that’s another reason to have
regular staff meetings. Letting coworkers
down becomes more difficult when there’s a
sense of “we’re all in this together.”
SMART SOLUTIONS
|
45
GROWTH
| PERSONNEL: PROBLEM? SOLUTION.
Service a bit sloppy?
Finally, incentives may be useful.
Some directors relate the reward
to the job; paying for a hospitality
conference, for example. Inexpensive
prizes for attendance might bring
improvement. Try personalized ideas,
too: a paid birthday off, a cake for
their child, or a donation to a charity
they support.
Training budget: zero.
YES
Lean on your most talented staff. Ask
them to tutor a new hire, or teach a
class to coworkers. Create your own
mini conference every 6 months,
which also has the benefit of being a
motivational party, reinforcing that
“this is a great place to work.” Conduct
food and wine classes for increased
knowledge and how to upsell. The
local board of health may be willing
to demonstrate safety procedures
right in your kitchen.
NO
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|
FALL 2014
Snap a photo or two of customer
interactions. Sometimes people just
aren’t aware of how they’re coming
across. “Jane, how would you change
your body language to appear more
welcoming?” Go beyond talking:
Demonstrate how you want employees to service guests. Give them
checklists to fill out to reinforce their
understanding. Hire your own secret
shoppers to give their impressions of
atmosphere, promptness and attitude.
Uniforms aren’t
very uniform.
Here again, visuals could be useful. A
couple of photos—shirts and pants
clean, hats worn properly, hair neat
and attractive vs. NOT—can help
make a point. If you’re providing
items, be sure to do your part.
Laundering them yourself may be
worth it. Replace pieces that see hard
wear—and look it—often. And have
you chosen things that are easy to
care for?
PERSONNEL: PROBLEM? SOLUTION.
| GROWTH
No Burn
More common than falls or cuts, make sure employees protect themselves from burns.
Clothing: Wear closed-toe shoes; avoid loose-fitting shirts and too-long sleeves.
Pots & pans: Use dry, heavy gloves, mitts or potholders; open
lids away and to the side to redirect steam.
Awareness: Never leave cooking food unattended; alert others
when carrying hot food.
Cooperation: Ask for help when lifting heavy containers of hot food.
Cleaning: Allow equipment to cool before scrubbing; inspect regularly to avoid grease buildup.
Caution: Turn pot handles inwards to avoid knocking to the floor; don’t overfill containers with hot liquids.
Upselling is
underwhelming.
Make sure servers know the items to
push—and how not to push them.
Training, even role playing, might be
useful. A canned script can be offputting; phrases like “Were you
thinking about appetizers tonight?”
seem friendlier. Customers’ body
language, offhand remarks and eye
contact clue whether an upsell is
welcome. And if a table says, “We’re
in a hurry,” the response could be,
“Let me take your order now, if you’re
ready, and you let me know if there’s
anything else I should bring you
right away.”
Fun (?) fact: according to health.com,
foodservice employees have one of
the “top 10 most depressing jobs.” Do
what you can to help servers be good
at what they do, and lower their stress
level. And you’ve helped them get
higher tips. What’s good for them is
better for your operation: you make
more money, and satisfied employees
stick around. Win/win.
SMART SOLUTIONS
|
47
Miracle Mile Delicatessen has been serving
the “best Jewish food West of New York City”
in Phoenix, Arizona, since 1949, featuring
New York Delicatessen favorites such as their
famous Hot Pastrami, Mouthwatering Corned
Beef and Savory Brisket of Beef. Miracle
Mile has become a family institution, servicing a wide demographic with food that
appeals to all ethnicities and ages.
Founder Jack Grodzinsky’s recipes have been passed down
three generations in this restaurant, and the food quality,
consistency and excellent customer service that the establishment provides keeps patrons and their families coming
back for more. Miracle Mile has also provided the Phoenix
metropolitan area with memorable catering events, from
small business meetings to grand-scale bar mitzvahs.
50
|
FALL 2014
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nd.
to expa
That said, Miracle Mile has made—and is still making
—strategic changes. Miracle Mile’s Vice President
and the founder’s grandson, Josh Garcia, tells us
more: “Every day I have the opportunity to make my
family proud, and I know my grandfather looks
down on us and is happy to see that his legacy
lives on!”
MIRACLE MILE DELICATESSEN
Pastrami is Miracle Mile
Delicatessen’s biggest-seller.
What’s the secret that makes
it so memorable?
JG: The secret is time. The way it’s meant to
be prepared. You can’t use a microwave or
traditional oven. Once our pastrami has
been fully cooked and created to our
specifications,
specifi
cations, it goes into a steamer for
4 hours the day it’s going to be served. The
steam maintains that moisture and tenderness. Of course some other secrets that we
can’t share are important, too. We sell over
6,000 pounds every month. It’s our No. 1
item and always will be.
How effi
efficient
cient is the
Miracle Mile customer
service experience?
JG: Our ideal experience allows customers
to order their food and go through our
serving line within 3 to 4 minutes. It’s a very
unique, effi
efficient
cient system. When they go to
their table, they have a sandwich or entrée, a
fresh side item of their choice, a drink
and even dessert on their tray. All within 10
minutes of walking into our establishment.
We can serve over 500 people in two hours if
we need to.
| SUCCESS STORIES
aability
specific
to diversify
customerfor
and
a specifi
offer ac fair
customer
price
makes
and
offeroura fair
catering
price makes
trays enticing
our catering
for
families
trays
enticing
and businesses.
for families and businesses.
Being in business over six
decades, how has Miracle
Mile’s menu evolved to
accommodate customers’ new
wants and needs with food?
JG: It took 60 years to have the need to
modernize our menu. In 2011, we created
about a dozen additions to accompany
customer favorites. Just by bringing on
three new salads, for example, we tripled
salad sales overnight. Now Miracle Mile
isn’t known as a salad place, but customers
realize they have the opportunity to eat
healthy here, which in turn I think allows
people to eat here more often.
The Fiesta Salad and the Mile Burger have
really taken off nicely! The Manhattan Kale
Salad… I think we might be ahead of the
game, but it will come around. We’re still
in the process of acquiring a quality
gluten-free bread, and hope to have that
very soon. As far as other dietary restrictions are concerned, we try to accommodate
any need as quickly and professionally
as we can.
Catering has become a very
competitive industry over the
past few years. What sets
Miracle Mile apart?
JG: Very
Verytrue,
true,and
and
ourour
quality
quality
of of meats,
cheeses,cheeses,
meats,
breads,breads,
veggiesveggies
and desserts have
become
and
desserts
the true
have
key become
to our success.
the We offer
a wide
true
key toarray
our success.
of items,
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er a cocktail
sandwiches
wide
array of
and
items,
meatfrom
trays,cocktail
to cheese and
crackers and
sandwiches
andbite-sized
meat trays,carrot
to cheese
cake.
We’recrackers
and
able to serve
and meetings
bite-sizedascarrot
small cake.
as 8 people
We’re
able to
or serve
partiesmeetings
as large as
as small as
81000,
people
so our
or parties
ability to
asdiversify
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1000, so our
SMART SOLUTIONS
|
51
SUCCESS STORIES
| MIRACLE MILE DELICATESSEN
What are the key
characteristics of Miracle
Mile that appeal most to
your customers?
Shamrock Star
“Spending time wi
th
Shamrock’s Corpor
ate Chef
to get new menu
ideas, the
forums at the EX
PO, and
learning about di
fferent
marketing ventur
es have
all been key to
our brandbuilding and deve
lopment.”
— Josh Garcia, Vic
e President
JG: Customers recognize food
quality and excellent customer
service more so now than ever.
The dining ambiance has
definitely
defi
nitely had to change over
time: Customers are looking for a
comfortable place they can bring
their families to. Then there’s the
cleanliness of the restaurant, the
friendliness of the staff
staff.. In this
business, you have to be on your
“A Game” every day. We strive for
that level of excellence from the
moment we open to the moment
we close.
What is your “theology”
on hiring new employees
and training them?
JG: People who care about your
business as much as you do are hard
to fi
find.
nd. Train the right people and lead
by example, and the training will be worth it.
Too many establishments now just throw a
new employee into the mix. The employee
doesn’t know your goals for them or your
business, so they don’t really care because
they haven’t been trained to care. Seems
simple and it really is, but people just don’t
seem to want to take the time to train their
employees properly, and unfortunately it’s
a negative refl
reflection
ection on the customers’
overall experience.
What marketing approaches
do you fi
find
nd most successful for
your business?
JG: The successful approaches are mostly in
digital now because that’s what people are
52
|
FALL 2014
holding in their hands and staring in front of
at work. There’s no substitute for receiving a
postcard or coupon in the mail, but those are
just so expensive to produce nowadays, we
only do them on occasion. Facebook and
Twitter work well with millennials and the
younger generation. Postcards and newsprint work well with our older clientele. It’s
a fun line to walk on to see where and how
you get the best ROI.
Where do you see the Miracle
Mile brand in 5 to 10 years?
JG: Great question. I’m hoping the Miracle
Mile brand becomes a more “household
name” in the Valley of the Sun. We have a
new direction and business model that we’re
looking forward to developing, so if all goes
as planned, we’ll expand throughout the
Valley fi
first
rst and see where it goes from there.
We can’t discuss too much at the present
moment but the opening for our fi
first
rst new
project will happen in the fi
first
rst quarter
of 2015!
TITLE
| DEPARTMENT
How has Shamrock Foods
assisted Miracle Mile
with business growth
& information?
JG: We’ve done business with all the big
food distributors and honestly, nobody
services better or cares more about your
success
than
Shamrock
Foods.
Shamrock is on the cutting edge on how
to make running a restaurant easier for
people like me. The nice thing is, they
communicate their discoveries openly
with restaurant owners and are constantly looking for ways to help us.
Whether it’s a new product, service or
technology, I know that Shamrock is
always looking out for my best interest
and that is awesome.
Jeff Hefl
Hefley
ey is by far the best service representative I’ve encountered in my 10
years running my family business. If
there’s an issue with anything, if I have a
question on a product or price, or if I
need something special that I’m not
confident
confi
dent about, for the last six years,
Jeff is there and has an answer.
miraclemiledeli.com
Culinary Secrets...
for chefs who know the difference.
SMART SOLUTIONS
|
53
Claremont
Inn
&WINE R Y
54
|
FALL 2014
CLAREMONT INN & WINERY
| SUCCESS STORIES
As if hosting overnight guests and starting a small-batch winery weren’t
enough, this venue has launched a murderous schedule of events—
Murder Mystery parties, that is.
Owner and Innkeeper Dave Dischner turned a background of culinary
training and accomplishment into a job “that would be all parts of the
business that I liked rolled into one.” His career started with growing up
in a small-town grocery store. Next, owning a variety of different restaurant concepts; then taking back-to-the-stove intensives at Peter Kump’s
New York Cooking School (now the Institute of Culinary Education).
And wound up in Stratton, with 10 private guest rooms on offer.
Even after opening Claremont, Dischner squeezed in additional handson culinary education in Boulder, and finished up with some time in the
south of France.
Dischner charts his 3-star success, based on the idea that “We make up the
rules, then break the rules.”
s
n plain t
r
e
t
s
ea
men
n the le commit
i
y
a
ib
n.
d aw incred ink and fu
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k
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nd
: Tu ou’ll fi food, d
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s
Di do, y -worth
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a
Th olor ation
C
n
of esti
d
to
SMART SOLUTIONS
|
55
“Build it and they will come…” was your dream.
DD: This would be a place with the best guests in the world, because everyone who comes
here wants to be here—unlike a commercial hotel. Most guests are celebrating a special
occasion or just enjoying a getaway. I knew I’d be able to pick the menus and build a truly
unique experience. I found plans for the home and fell in love with the Palladian style—the
symmetry of the design and the feel of the structure—then I went to work designing the
inside to be a wonderful place for guests and a cool place to live and work.
The kitchen is the heart.
DD: Everybody loves to hang out in the kitchen—so I wanted a big open area where the
innkeepers cooked right in front of the guests and it would all be interactive. We now do most
of our wine tastings right in this big kitchen at the bar, so guests get to taste our wines as
they watch dinner being prepared. We have several different dining areas for dinner and
breakfast—inside and outdoors—so it all depends on the season and what’s going on.
But you’re in “meat and potatoes country.”
DD: We keep that in mind when planning the day’s menu. Filets topped with Roquefort and
spicy fried shallot rings are a regular menu item, along with dinner-plate sized porterhouse
steaks and frenched double pork chops with wild mushroom ragout. We have signature
desserts as well—chocolate raspberry mousse cake and raspberry tiramisu. And as everything is made fresh on-site, the menu always has a new twist for our guests.
“Winereaderie” events, “Screw It—It’s Friday”
corkscrew shirts…
DD: My partner Harry Jones and I have a great time doing all the marketing. Every day
one or the other of us is saying, “Hey how about…?” and then we try it. We love social
media and feel like we can be a little irreverent there and get away with it. We have a big
list of wine lovers and past guests we also stay in contact with on a weekly basis via email.
56
|
FALL 2014
CLAREMONT INN & WINERY
Plus cooking classes,
overnight dinners,
“killer” parties, weddings…
DD: For our special-event stays we post a
calendar about 6 months out so guests can
make reservations accordingly. We also do
special requests. So for 6 or more participants we can schedule a private class and
for Murder Mysteries a minimum of 12.
Our No. 1 selling product is “Taste, Dine &
Stay,” which we offer every day—a one-night
stay for two with a wine tasting, dinner
and breakfast. Each week we set menus—
balancing regular guests with events and
wine tasting.
We have a big following for classes, Murder
Mysteries, January Healthy Living and
Paint & Taste. But our most popular thing
right now is girl getaway excursions—wine
tasting, dinner and a girls’ night at the inn.
How’s the seasonality?
DD: We’re pretty steady year round—but the
type of business seems to change. Summer
is vacationers traveling to or from Colorado
destinations. Fall is more leisure getaway
couples—when we do many of our special
weekends. Holiday parties are a big part of
winter business, and we also offer events
where companies and families rent the
entire inn. Romantic GetAways are big in
February, and then starts spring break which
is again vacationers traveling to and from.
Shamrock has helped you
keep connected.
DD: We’re in a very rural area—no farmer’s
markets, Whole Foods or local sources for
much of anything. Working with Shamrock
makes all the world available to us. The fact
that we can order in the afternoon and have
our orders the next morning—twice a week—
in this area is most amazing. And the fresh
produce is the best—many items that are not
available in the local market, such as herbs,
micro-greens and such.
| SUCCESS STORIES
Rep Dana Unruh is like a
savvy staffer.
DD: We are just a small account, and Dana
treats us like we are her only account. She’s
always doing research and getting us samples of new things. Most recently she was
instrumental in helping us source specialty
items for our Wine Tasting Room
menus and our Summer Gourmet
Winery Picnic Dinners. Several
years ago she secured us all
the ingredients for a wedding dinner when the roads
were closed because of
a blizzard and the
trucks were not
running—but that’s
another story!
Here comes
your 20th
Anniversary—
what else is ahead?
DD: Our wine business is still very new
[2012], and we expect that to continue to
grow rapidly in the next several years. Our
tasting room is where we’re able to introduce custom-batch offerings, private
labeling for weddings, businesses and special events—and soon we’ll start shipping to
some states. Having the winery and tasting
room open every day is introducing all we
have to offer to a whole new clientele—a
very exciting time. We have varietal whites
and reds and dessert wines as well as a large
selection of fruit-infused wines. We released
over 40 different wines and bottled and sold
over 12,000 bottles in our first year!
Product Star
“Just in Time meats are
my favorite. [Plus,] the
specialty cheeses, oils
and vinegars are great
in cooking classes and
wine-tasting menus.”
— Innkeeper Dave Dischner
claremontinn.com
SMART SOLUTIONS
|
57
Chicken’s
ersatility
V
ALL ABOUT SEASONINGS
58
|
FALL 2014
CHICKEN'S VERSATILITY
| SPICE IT UP!
BY MEREDITH LONG, MA, CULINARY SECRETS SPICES
Chicken: A mainstay on restaurant menus and
a favorite among customers for many reasons.
Chicken is lean—and is often seen by customers
as a healthy alternative to other proteins. For
operators, chicken
provides no end of
menu options.
Chicken’s flavor can
change with a dash
of a seasoning or a
switch of cooking
method. It can be
the hero of a dish,
or simply a flavorful ingredient. As customers seek
out more chicken options, seasonings are a great
way to add variety—and bring out the tastiness of
all types of chicken, from baked to grilled.
Grilled chicken is just right for lighter sandwiches and wraps and to top
salads—summer fresh, with tender greens and sprouts, or winter hearty,
teamed with kale. Chicken can also play a role in many ethnic dishes, from
Mexican to Asian. Try it in a traditional steamed Chinese bun, served as an
appetizer or a main dish (see Recipe Section). Chicken can also star in more
traditional menu items like pastas.
Trust Culinary Secrets BRAND to be a great partner in adding compelling
flavor to any chicken dish. An exciting lineup of seasoning blends takes out
the guesswork and helps keep the end result consistent. Culinary Secrets also
has a full list of spices and herbs to match any menu need. Here are a few
descriptions of what Culinary Secrets provides for the go-to spice and
seasoning rack.
SMART SOLUTIONS
|
59
SPICE IT UP!
| CHICKEN'S VERSATILITY
Cajun Seasoning
Culinary Secrets Cajun Seasoning is a well-rounded blend of peppers,
garlic, spices and herbs, with a red-pepper kick. Use anywhere some “hot
and spicy” is desired—rice, gumbo, fried fish, prime rib or grilled chicken.
Generously rub onto beef or tuna steaks for blackening. Transform basic
alfredo or red sauces into Cajun pasta. Add to your favorite chicken or
pasta salads for a new flavor punch.
Garlic & Herb Seasoning
Culinary Secrets Garlic & Herb Seasoning has a pungent and savory flavor
that mixes delicate herbs with the bite of garlic. Add zest to pasta, chicken,
pork, fish, hamburgers, sauces, stews and pizza.
Lotus Garden Chinese 5 Spice
The Chinese 5 Spice from Lotus Garden BRAND is an authentic
combination of cloves, black pepper, fennel, cinnamon and anise. It is
delicious in Asian dishes, or it can add a unique touch to chicken salads,
sweet potatoes, ham—even chocolate desserts.
Cayenne Pepper
A dash of Culinary Secrets Cayenne Pepper can bring a bit of heat to
fried chicken, coleslaw or a grilling rub. Ours, from the species Capsicum
frutescens, has a heat level of 28,000-40,000 Scoville units.
Crushed Red Pepper
Culinary Secrets Crushed Red Pepper comes from the same pod as
cayenne. The peppers are crushed, and some seeds are sifted out. Crushed
red pepper has a heat level of 15,000-25,0000 Scoville units. The color
should be bright red and vibrant. Use as a topping for pasta or slip into
dressings for a bit of heat. It can also add heat and color to meat rubs.
Garlic
Culinary Secrets Garlic is available in Powder, Granulated, Minced and
Salt. Our garlic has a strong, balanced flavor profile without excessive
harsh notes. Garlic is an indispensable ingredient that enhances ethnic
dishes, soups, meat rubs, pasta sauces and dressings.
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FALL 2014
FEATURED RECIPES
Bird’s the word
Cajun Chicken Wings
Oven Crisp Chicken
Chicken Cacciatore Sauce
Spicy Chinese Chicken Buns
SMART SOLUTIONS
|
61
FEATURED RECIPES
Cajun Chicken Wings
Courtesy of Culinary Secrets Spices
Yield: 32 servings
Ingredients:
4 lbs. chicken wing drummies
3 Tbsp. + ¼ cup Culinary Secrets Cajun Seasoning
8 oz. butter or margarine, melted
¼ cup hot sauce
Method:
1.Generously season chicken wings with 3 Tbsp.
seasoning. Grill over direct medium heat, 18–22
minutes, turning frequently, until cooked through
and internal temperature is at least 165°F. Place in
large bowl.
2.Combine butter, hot sauce and ¼ cup seasoning;
pour over chicken. Toss until well coated and let
rest 5 minutes.
Oven Crisp Chicken
Yield: 8 servings
Ingredients:
8 chicken portions
1½ cups cornflakes, finely crushed OR cracker crumbs OR breadcrumbs
½ cup margarine, melted
2 tsp. Culinary Secrets Lemon Pepper Seasoning
2 Tbsp. Culinary Secrets Parsley Flakes
½ tsp. Culinary Secrets Granulated Garlic
2 Tbsp. Culinary Secrets Spanish Paprika
Method:
1.Combine margarine and seasonings. Drizzle
over chicken.
2.Coat chicken pieces with crumbs. Place on
baking pan.
3.Bake at 375°F for 45 minutes or until chicken is
brown and cooked through.
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FEATURED RECIPES
Chicken Cacciatore Sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
Yield: 1 quart
1 Tbsp. sugar
Ingredients:
2 tsp. Culinary Secrets Parsley Flakes
¾ cup diced onion
Method:
⅓ cup diced green bell pepper
1.Cook onions, green pepper, mushrooms and water
6 oz. sliced mushrooms
⅓ cup water
2 Tbsp. tomato paste
1 can (14½ oz.) diced tomatoes
3 cups chicken broth
1 Culinary Secrets Whole Bay Leaf
1 Tbsp. Culinary Secrets Garlic & Herb Seasoning
¼ tsp. Culinary Secrets Café Grind Black Pepper
over low heat in a covered pan until vegetables are
tender. Set aside.
2.Combine tomato paste, tomatoes, chicken broth,
bay leaf, Garlic & Herb Seasoning, black pepper,
Worcestershire sauce, lemon juice and sugar in a
stockpot. Bring to a boil. Add reserved vegetables
and simmer 30 minutes or until thickened.
3.Serve over chicken and pasta. Garnish with
parsley flakes.
SMART SOLUTIONS
|
63
FEATURED RECIPES
Spicy Chinese Chicken Buns
Yield: 24 large buns OR 36 medium buns
Chicken Ingredients:
⅓ cup rice vinegar
3 Tbsp. brown sugar
3 Tbsp. hoisin sauce
3 Tbsp. soy sauce
2 Tbsp. oyster sauce
2 Tbsp. sriracha
2 tsp. Culinary Secrets Regular Grind Black Pepper
1½ tsp. Lotus Garden Chinese 5 Spice
1 tsp. Culinary Secrets Crushed Red Pepper
¾ tsp. salt
¼ tsp. Culinary Secrets Cayenne Pepper
7 cloves garlic, peeled
2 lbs. boneless chicken thighs
2 Tbsp. sugar
2 Tbsp. cornstarch
Bun Ingredients:
3 Tbsp. + 2 cups warm water (100°–110°F)
1 Tbsp. active dry yeast
¼ cup sugar
1½ tsp. oil
¾ tsp. salt
5¾ to 6¼ cups all-purpose flour
1½ tsp. sesame oil
3 green onions, sliced on the bias
1 Tbsp. Culinary Secrets Black Sesame Seed
Method:
1.Chicken: Combine all ingredients except sugar and
cornstarch in shallow pan or large resealable plastic
bag. Refrigerate and marinate overnight, or at least
6 hours.
2.Preheat oven to 350°F. Line ovenproof pot with foil;
add chicken, including marinade. Cover and cook
30 minutes. Remove foil and continue cooking
10 minutes. Remove chicken and set aside to cool.
Strain pan juices to remove garlic and set aside.
Once cool, shred chicken and roughly chop.
3.Combine 1 cup reserved pan juices, sugar and
cornstarch mixed with 1 Tbsp. water in small
saucepan. Bring to a boil for 1 minute. Remove from
heat and add to chicken, stirring to coat. Set aside.
(Can prepare ahead and refrigerate up to 48 hours.)
4.Buns: Combine 3 Tbsp. water and yeast in small
bowl; let rest 5 minutes. Combine 2 cups water,
sugar, oil and salt in large mixer bowl with paddle
attachment. Add yeast mixture and 2 cups flour;
beat until well combined. Add 1 cup more flour;
beat 2 minutes. Gradually add enough flour to
make soft dough. Change to dough hook and knead
6–8 minutes, adding only enough flour to form a ball.
Coat large bowl with sesame oil; brush dough ball
with oil. Cover and let rise in warm, draft-free area
30–45 minutes or until dough doubles in size.
5. Punch dough onto lightly oiled cutting board. Divide
into 24 pieces. Roll each into a ball and press into
6-inch circle. Place heaping #30 scoop of filling onto
each piece and pinch to seal at top.
6.Set each ball on an oiled square of parchment paper.
Place buns in bamboo steamer—do not crowd—and
steam 6–8 minutes, until cooked through. Repeat
with remaining buns. Garnish with green onions
and black sesame seeds or serve with spicy
dipping sauce.
Note: A bamboo steamer is essential. To make 36 buns,
roll or pat each piece of dough into a 4-inch circle. Top
with heaping Tbsp. of chicken filling; steam 5–7 minutes.
64
|
FALL 2014
Sh
am
ro
ck
Fa
rm
sA
D
The freshest cream leads
to the freshest desserts.
The best recipes deserve the freshest ingredients, like Shamrock Farms
premium dairy products. Our heavy cream, half-and-half, farm-fresh milk,
and sour cream will make any dish come alive with flavor. Contact
your Shamrock Foods Representative, or visit shamrockfoodservice.com.
THE RICHARDS
GROUP
JOB #:
SRF-10-0038
CLIENT:
Shamrock Farms
PUBLICATION:
Smart Solutions Ad
TRIM:
8.375" x 10.875"
LIVE:
7.375” x 9.875”
BLEED:
8.625” x 11.125”
INSERTION DATE:
Sept. 2010
COLOR/LS:
CMYK/133
QUESTIONS CALL:
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nextIssue
Winter 2014-15
What will
discuss as we transition into another new year?
P&Ls are definitely relevant: we’ll how-to. Then we’ll look at the latest information
on making—and keeping—websites compelling. Comfort food sounds good this
season, so let’s ladle up some soups and stews. And if your New Year’s resolutions
include reducing food waste, this issue is for you.
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ad Index
EDITOR ART DIRECTION/LAYOUT Ryan Westerman
Newhall Klein, Inc.
ADVERTISER PAGE
Shamrock Corporate Offices 3900 E. Camelback Road
602.477.2500
8
Arizona Foods Branch 2540 N. 29th Avenue
800.289.3663
Anchor Poppers
Azar Nut Company
66
Brickfire Bakery Artisan Breads
39
Culinary Secrets Dressings & Sauces
11
Culinary Secrets Spices
53
EXPO 2014
BC
Gold Canyon Veal & Lamb
5
We welcome your suggestions and comments.
Material chosen for publication may be edited for clarity and fit.
Hormel Fire Braised Meats
48
!Intros! Appetizers 26
Please direct all correspondence to
Ryan Westerman, Editor
Jensen Foods Oil & Shortening
65
Markon Produce
32
Pierport Seafood
40
Rejuv Beverages 22
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California Foods Branch 12400 Riverside Drive
Eastvale, California 91752
855.664.5166
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Commerce City, Colorado 80022
800.289.3595
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is published four times a year by
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Transcription

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