Foodie Magazine, Fall/Holiday 2015 Edition

exclusivecutting edge solutions,holiday preview, local-focused recipes & more.

center ofthe plate! Fresh Ideas for Your Menu

fall/holiday 2015

chopped:impossible

Shop the Sysco Pantry with Chef Robert Irvine!

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Recipes, Tips and Trends for the Food and Drink Enthusiast!

fall/holiday 2015

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[foo-dee] noun, Slang. a person keenly interested in food, especially in eating or cooking.

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View bonus content and download our app at ChefRefFoodie.com or scan the tag below to access more recipes, tools and trends.

Scan the codes inside for additional product information and videos!

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what’s inside4 Chopped: Impossible

Ideas from the Sysco Pantry

8 Local Focus: Sysco Long Island

88 LLoLoLoLocacacacal l Fo

Oysters Vanderbilt

12 Cutting Edge Solutions: NEW & EXCLUSIVE! Items for Your Restaurant and Menu

12 Cutting ItItItItItememememe s sss foItIt f

Shrimp Saltimbocca with Sage Buttered Gnocchi

17 Sysco Business Review

20 Fresh Ideas for Your Menu: Center of the Plate

2020 Fresh IdCeCeCentntnttn ereee o

Seared Chicken Breasts with Hard Cider-Honey Glaze and Red Quinoa with Apples, Leeks and Walnuts

23 Special Holiday Preview

Blackboard Specials

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Skinny Sprouts with Dried Cranberries & Hazelnuts

Supplies On The Fly

Chef Ex

32 Center of the Plate MVPs

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Herb-Crumbed Beef Rib Roast with Red Wine Gravy

34 Local Focus: Sysco Sacramento

Wine

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Dixon Lamb with Sacramento Rice Blend & Moroccan Spiced Tomato Sauce

38 What’s new with Chef Irvine!

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foodies,The new year is right around the corner, and our Sysco chefs from all over the country are already buzzing about 2016 Food Trends. Here’s a short preview of some of the exciting trends we’re predicting will be big next year.

Vegan is for everybody – People have been vegan for decades but now even people who don’t follow a strict diet are getting into vegan dishes such as agedashi tofu, curry dishes, and caulifl ower steaks.

We can pickle that – Pickled and fermented foods have become increasingly popular. We predict that caulifl ower, onions, eggplant, zucchini, and fennel bulbs will get dunked in vinegary, herbal and garlicky solutions.

Global BBQ – Travel the world and one thing you’ll fi nd is that all cultures love cooking over an open fl ame. We think this will be the year that Thai, Brazilian, Argentinian, Australian, and Korean Gogi barbeque will be big.

Soup’s on! – Ethnic soups made from slow-cooked meat broths like ramen, posole, and pho are sure to be on every trendy menu this year.

Beyond constantly trend watching, we are currently involved in many other eff orts concerning culinary education and focusing on delivering the right information to help improve your operation. Sysco understands that continued education is important to keep your business humming and Sysco Foodie magazine is just one example of how we keep our customers up to date. Our Business Review program is another unique way for us to connect you to culinary and operations experts from across the country who can provide dedicated one-on-one consulting services. Check out pages 17-19 for more details.

Another continuing eff ort here at Sysco is local and sustainable. As we have in past issues of Sysco Foodie magazine, we are featuring recipes from some of our regional chefs that incorporate ingredients from local farms and suppliers. We talk to Chef Mat Accardi in Long Island on pages 8-9 and Chef Spencer Richins in Sacramento on pages 34-35.

Lastly, Sysco is extremely proud to be a sponsor for the upcoming season of Food Network’s new show Chopped: Impossible, which features Chef Robert Irvine. We’re providing ALL the pantry items for the contestants (special thanks to Chef Salvatore, Alison Marts, Carl DiMaggio and the whole team at Sysco Metro New York for delivering all the product!) and we off er you the option to Shop the Chopped Pantry inside this magazine. Our professional chefs at home will also have the chance to win their own Chopped: Impossible challenge. Read all about the show and contest details on the following pages.

I hope you enjoy all the recipes, tips, trends and latest news from Sysco in this issue of Sysco Foodie magazine. Don’t forget to visit ChefRefFoodie.com for even more great ideas!

Cheers and have a fl avorful day!

Chef Neil DohertySr. Director of Culinary Development

Thanks to all who entered the recent Trident Seafoods/Sysco recipe contest, and congratulations to our winners: Chef Ojan Bagher from Sysco Houston, Chef Dustin Alexander from Central Texas and Chef Shannon Newman from Corporate. All the recipe entries will soon be available on ChefRefFoodie.com!

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Restaurant: Impossible’s Chef Irvine will lend his culinary muscle to this unprecedented tournament where 12 chefs, talented and insane enough to take on the challenge, with $40,000 being awarded to the one who can survive the impossible baskets. In the fi rst three episodes, Chef Irvine will command a seat on the judging panel, as the competitors face some of the most mind-blowingly diffi cult ingredients ever. Three champions will power on to the Chopped: Impossible Grand Finale, where only one will be left standing to throw down in an impossibly daunting wild card round against Chef Irvine himself.

SYSCO WILL SPONSOR FOOD NETWORK’S CHOPPED: IMPOSSIBLE

How it Works:How it Works:> Episodes 1-3 will have four contestants each; contestants will be

eliminated one by one in standard Chopped show format

> One winner per show will make it to Episode 4 for the fi nale

> Episode 4 will include two rounds

> Three fi nalists will compete and the last one standing will then compete against Chef Irvine

Coming this fall…

4

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The Details:The Details: > Participants must include one ingredient from each of the four product

categories listed in the contest rules on FoodNetwork.com/restaurantchallenge > Participants may incorporate other ingredients of their choosing > Recipes will be submitted online > Judging Criteria: 30% based on the creative use of ingredient; 25% based on

originality; 25% based on bold fl avors and taste; 20% based on quality of the photograph/look of the dish

> Visitors to FoodNetwork.com/restaurantchallenge will vote online to choose their top four favorite recipes; these four fi nalists will participate in the “Chopped: Open Your Basket Challenge” in NYC, hosted by Chef Irvine.

> A panel of judges will determine the winner of the “Open Your Basket Challenge;” all ingredients will be supplied by Sysco, including the basket ingredients

> Winner receives $10,000 – will be announced in January 2016

Professional chefs will also have the chance to win their own Chopped: Impossible challenge. Recipes can be submitted online at FoodNetwork.com/restaurantchallenge. Recipes will be judged initially by the Food Network, who will select ten semi-fi nalists. Next, the online judging phase will begin and narrow down to four fi nalists. The four fi nalists and their guests will be fl own to New York City where they will compete in a mini version of Chopped: Impossible at the Food Network kitchens. Chef Irvine will serve as host.

Thank You Sysco Metro New York!Metro New York!Sysco Metro New York had their work cut out for them when requested to gather and deliver all the Sysco Pantry items for Chopped: Impossible to the Food Network’s New York studio. The bulk of the dry items were shipped in a week before the show began taping, and perishables were delivered closer to the start of the show. They executed delivery battling very tight windows, including a 30-minute window on the Friday before Mother’s Day! During the week of fi lming their OPS and Merchandising Departments were on-call with a 6:00 pm cut off every night for replenishment with the same delivery the next day. Special thanks to Chef Michael Salvatore, Sysco Marketing Associate Alison

Marts, and Sysco Driver Carl

DiMaggio for coordinating the delivery of products!

CHOPPED:IMPOSSIBLERESTAURANTCHALLENGE!

Don’t miss the…

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The Food Network Chopped: Impossible contestants will have access to over 200 pantry items supplied by Sysco. To stock your pantry with the same items, visit SyscoPantry.com for the featured items. Then, use our ideas below to apply these ingredients in your own kitchen.

Cave-aged Gruyère CheeseCave-aged Gruyère Cheese

> Fondue is traditionally made with a Swiss cheese like Gruyère

> Try something diff erent with mac ‘n cheese and use grated Gruyère

> Its nutty fl avor is perfect for a savory pastry like a French gougère stuff ed with Parma ham and sweet pepper mousse

> Gruyère melts beautifully and is perfect for making frico crisps. Serve it alongside spicy beef and green onion

> Bring out the fl avors of a salad with Gruyère grated on a micro plane

Green Curry Paste> Green curry sate skewers with beef, shrimp or

chicken make an excellent appetizer or entrée

> Make a marinade for sliced beef; serve over lime-scented jasmine rice

> Green curry is an excellent shrimp or pork soup base

> Make a green curry sauce for an Indochinese vegetarian pasta

> Perk up the dipping sauce served with lumpia (Chinese pastries, similar to spring rolls)

Dried, Shredded Wood Ear MushroomsDried, Shredded Wood Ear Mushrooms> Make wood ear miso soup

> Add brandied wood ear mushrooms to a fi lo crisp

> Create a sauce for shrimp with wood ear mushrooms and black bean sauce

> Add some dimension to a chilled shrimp salad with chopped wood ear and garlic chili sauce

Lite Yellow Miso PasteLite Yellow Miso Paste

> Make a seared miso-rubbed ahi tuna salad

> Mix edamame and miso for a mini nori-cone appetizer

> Create a miso-sauce marinade for yellow tail fi sh

> Make miso vinaigrette, perfect for a shrimp salad

Mexican Chorizo SausageMexican Chorizo Sausage > Stuff a mushroom cap with queso

cheese and chorizo for a spicy appetizer

> Make stuff ed peppers with chorizo and roasted tomato sauce

> Wrap chorizo around hard-cooked eggs for a Mexican-inspired breakfast dish

> Stuff it in a pork loin and top with mole sauce

Agave Syrup > Make a raspberry-agave vinaigrette

> Craft a mojito with agave for a lower glycemic index than raw sugar

> Instead of using sugar, try making melon soup with agave

> Macerate strawberries with agave and black pepper

> Mix up a banana smoothie with agave and coconut milk

SYSCO CHOPPED: IMPOSSIBLE PANTRY!

Shop the

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CAVE-AGED GRUYÈRE CHEESE GREEN CURRY PASTE

MEXICAN CHORIZO SAUSAGE AGAVE SYRUP


Blue Point oysters are the local focus here... and they are sourced from Trinity Seafood. Based only minutes from the ocean in Asbury Park, New Jersey, they serve the entire tri-state area. Their Blue Point oysters have a fresh, crisp, fi rm texture, with a sweet aftertaste that sparkles with salinity. Like many spending time in the kitchen these days, Executive Chef Mat Accardi from Sysco Long Island uses local and regional products as often as possible, and Blue Point oysters are a favorite.

local focus: sysco long island

oysters on the half-shell withgrapefruit-thyme granita and fennel pollen

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a twist on a classicChef Accardi has shared a recipe with us, Oysters Vanderbilt, which highlights ingredients indigenous of this area.

The micro sea fennel is grown by Koppert Cress, an innovative farm with a state-of-the-art greenhouse operation that’s based out of Long Island, New York. After gathering the rarest heirloom varieties of aromatic herbs from all over the world, Koppert Cress grows specimens in a special biodegradable fi ber. See page 30 for more information about how to source Koppert Cress through our Chef Ex Program.

Oysters VanderbiltYield: 1 serving

Cheese Mixture1½ teaspoons Arrezzio domestic

mascarpone cheese1½ teaspoons Block & Barrel Imperial garlic

herb cheese spread

Quinoa-Tempura Batter½ cup Sysco Classic golden fl avor tempura

batter mix½ ounce Indian Harvest red quinoa, cooked

Oysters3 each fresh Blue Point oysters½ each Hormel lay-fl at bacon, julienne1 teaspoon Sysco Natural peeled fresh

shallot, chopped1½ ounces chopped fresh rainbow kale1 ounce Fusion white verjus vinegar½ ounce Koppert Cress green micro sea fennel

1. For Cheese Mixture: Combine mascarpone and cheese spread; reserve.

2. For Tempura Batter: Combine tempura batter mix with water per package directions; stir in cooked quinoa. Chill and reserve.

3. For Oysters: Wash and shuck oysters. Render bacon in sauté pan. Add shallot and sauté until translucent. Add kale and sauté until slightly wilted. Deglaze with verjus; season to taste and reserve.

4. To serve: Dust oysters in fl our or dry tempura mix then dip in Quinoa-Tempura Batter. Fry at 350°F until golden. Fill cleaned oyster shells with a bed of sautéed kale mixture. Spoon on a dollop of cheese mixture. Flash under salamander until cheese starts to soften.

5. Plate shells and top with tempura oyster; garnish with micro sea fennel.

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For more information, please contact your Sysco Marketing Associate.

Sweeteners for Today’s CustomersSame Sysco Quality You Trust With a New,

Unifi ed Sweet Plus Look!

Sweetener_Ad.indd 1 9/9/15 2:24 PM09_ChefRef_Foodie.indd 10 9/9/15 2:25 PM

Sysco Imperial Caramel Stout CakeAn individual stout cake is fi lled with rich caramel and then topped with a dollop of stout mousse. It’s a sure-fi re favorite for pub-goers and dessert lovers alike.

> On-trend; alcohol mentions in baked goods recently grew by 12.5%

> Individual servings allow for easy portion control

> Simply thaw and serve. Can also be warmed in a microwave for 10 to 20 seconds

Sysco Imperial Black Cherry Bourbon CheesecakeConsumers seeking complex layered fl avors will enjoy this bourbon-infused cheesecake baked on a chocolate crust. It’s topped with black cherries and whipped cream for a sophisticated yet spirited fl avor and presentation.

> According to Technomic, bourbon-infused desserts grew by 167% since the fi rst quarter of 2014

> Ideal for bundling with other dessert off erings

> Easy to serve; simply thaw and plate

Join in on the alcohol-infused trend with these new individually portioned decadent delights.

cheers! Intoxicating Desserts from Sysco

NEW!

Also new from Sysco… Gluten-Free TreatsPremium, high-quality ingredients

with all natural fl avors and no artifi cial colors. Plus, they

contain no artifi cial trans fat and best of all, they’re gluten-free!

Try these options and more.

Triple Chocolate Single Layer CakeMacaroon Madness Bar

Dessert_Ad.indd 1 9/9/15 2:31 PM09_ChefRef_Foodie.indd 11 9/9/15 2:34 PM

Cutting Edge Solutions brings you a fresh assortment of on-trend and innovative products leading to new inspirations and solutions. They are the very best value without compromising quality, helping restaurants stay ahead of trends in a competitive market.

Roasted Sweet Potato, Root Vegetable & Kale Blend This convenient, ready-to use combination of fl avorful vegetables is perfectly seasoned for versatility. It complements meats, seafood and chicken dishes with the slow-roasted taste.

Citrus Glazed Green Beans with Brown Rice & Apples This high-end side dish features sweet and savory fl avors that complement any protein. It is a delicious blend of seasoned cut green beans and brown rice accented by roasted Fuji apples and sliced cranberries.

Flame Roasted White Corn with Poblano Peppers This versatile, ready-to-cook mixed vegetable blend saves prep time in the back of the house, and provides your chef the ingredients to create exciting dishes. Made with fl ame roasted white corn, roasted onions, roasted poblano peppers, roasted red peppers, chipotle lime seasoning, and olive oil.

Add a new and exciting vegetable and grain blend to your menu with Sysco’s trendy combinations. These blends will complement your entrées with a splash of color and bold fl avors. Choose these versatile, ready-to-cook vegetable and grain blends to save on prep time in the back of the house, and enhance your buff et to à la carte service. Contact your Sysco Marketing Associate for more information.

Sysco Supreme Vegetable Blends

Chipotle Lime, Red Quinoa Pilaf with Fire Roasted VegetablesA blend of red quinoa, jasmine rice, pre-roasted corn, and diced peppers creates great texture and color for an excellent presentation. The sweet corn balances the smoky and spicy fl avor of the chipotle peppers. This side will also complement healthier menu selections.

For product information, recipes, videos, and more visit ChefRefFoodie.com and click on Cutting Edge Solutions.

NEW & EXCLUSIVE! Items for Your Restaurant and Menu

All blends are gluten-free and non-GMO.12


Craft beer is everywhere, its popularity has yet to wane; in fact, craft breweries have increased by 10.9% in the last decade. Block & Barrel has created a line of buns that are infused with craft beer taste, capitalizing on this trend by adding a new layer of beer fl avor to the dining experience.

Holding up for any application, these buns are thaw-and-serve, saving labor and preparation time. Packed so that you can defrost what you need and save the rest. Once the bread is thawed it has a fi ve day shelf life. Both the Craft Beer Pub Hoagie Roll and Craft Beer Pub Hamburger Bun can be used to invigorate hot dog, sausage, burger, and sandwich dishes. It is a taste that will appeal to customers nationally and a premium beer-fl avor can command a premium price point.

Sysco Block & Barrel Classic Craft Beer Pub Hoagie Roll & Hamburger Bun

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Portico® Bounty Headless Deveined White Shrimp IQF

Portico® Bounty Chicken Fried Breaded SeafoodPortico Bounty Seafood uniquely gives the look of being made from scratch without the hassle. Use less ingredients and labor from in-house preparation. Out of the fryer in just minutes, our seafood options are versatile across your menu as appetizers, entrées, sandwich, or platter and combo items.

Get that chicken fried fl avor profi le on cod, pollock and shrimp. The fl our based breading with the perfect blend of salt, pepper and spices and a hint of chicken broth delivers an authentic crispy style experience.

The Alaska Pollock is a delicate texture white fi sh from the Pacifi c Ocean. The cod is mild fl avored fi rm textured fi sh that fl akes apart easily when cooked. The white shrimp is fi rm, sweet, and mild. All of these chicken fried seafood products are perfect for lunch and dinner menu applications and good paired with Pub Fries or mashed potatoes and cream gravy.

Yield: 2 appetizer servings

3 fresh sage leaves, chopped3 tablespoons unsalted butter13 cups packaged gnocchi, cooked,

cooled and towel dried¼ teaspoon salt

Heat heavy gauge sauté pan over medium-high heat. Add butter; when hot, add chopped sage leaves and cook 1 to 2 minutes to bloom fl avor. Add gnocchi; cook 5 to 6 minutes or until gnocchi is browned, stirring occasionally; sprinkle with salt.

ChefRef Tip: Shrimp can also be cooked in the oven at 375°F on a sheet tray sprayed with cooking spray to an internal temperature of 145°F.

This is the fi rst product form featuring a raw shrimp with the vein removed while having the shell still intact. The full sweet fl avor of this popular white shrimp comes through uninhibited by any off fl avors to enhance everyone’s dining experience. The product is versatile with many applications for menu placement such as boiled peel and eat, barbecuing, sautéing, breading, and in soup. Our headless deveined shrimp off ers maximum versatility without compromising quality and value. It is individually quick frozen in order to eliminate handling time and waste and is available all year-round.

Shrimp Saltimbocca with Sage Buttered Gnocchi

Prepare Portico Headless Deveined Shrimp ebi-style by cutting a couple of slits on the underside of each shrimp and bend backwards to straighten. Wrap each shrimp with whole sage leaves and thinly sliced prosciutto, drizzle with lemon juice and sprinkle with pepper. Cook the wrapped shrimp in a skillet until the prosciutto is crispy, and serve with this simple Sage-Buttered Gnocchi recipe, fi nished with balsamic or saba glaze:

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Sustain™ Premium Sunfl ower OilsCustomers are concerned with both how healthy a product is to eat and how healthy it is for the environment.

Allow them to rest easy by using our new Sustain Premium Sunfl ower Oils. Sunfl ower oil is non-GMO, has zero trans fats and contains high levels of heart-healthy monounsaturated fat, which studies have

shown can lower bad cholesterol.

Sustain Sunfl ower Salad Oil is a versatile product that can be used to prepare salad dressings and mayonnaise, as an ingredient in prepared bakery mixes, for pizza crusts, and light-duty frying. It is made from a blend of mid-oleic and high-oleic sunfl ower oil, which makes for an outstanding fry life. Sustain Pan Release is an all-purpose spray that can be used in all grilling applications and prevents food from sticking to griddles, frying pans and other hot cooking surfaces.

McCain® Fresh Style Pub Fries Fresh Style Fries help you create signature add-ons that customers will love. These pub fries from McCain taste great and stay hot longer, making them a great complement to any meal – from sit-down to take-out.

Cut from whole russet potatoes, these fries deliver the fresh potato taste and hand-cut quality without the waste and inconsistency of prepping them from scratch. Having pre-cut ready to go fries means less time, labor, and waste in the back of the house. McCain Fresh Style Pub Fries can be prepared in many ways and used to complement a variety of menu items. It’s easy to make Fresh Style your style.

Ecolab® Keystone Mobile Solids DispenserWhile kitchen cleanup may be nothing new, our Keystone Mobile Solids Dispenser from Ecolab® is a new way Sysco can make it easier. It uses the perfect amount of detergent and sanitizer every time, eliminating waste and cutting costs. The new design of the dispenser has a no-splash lid so you can fi ll the sink effi ciently without splash-back. The dilution diverter manages the fl ow seamlessly for accurate dilution. With the no-slip handle mount, you can easily lock the dispenser onto the sink partition and still remove with ease for storage. The no-drip tray catches excess water after each use for a clean and dry space.

Allow themtrans fa

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and used to coitems. It’s easy

16


helping your business succeed through business r eviewsRunning a restaurant isn’t just about cooking great food. It involves concept development, menu design, recipe creation, personnel management, and POS implementation among many other things. These tasks require precise skills but learning the proper way to apply them can also be overwhelming.

The Business Review is an amazing service off ered by Sysco to help guide the success of your food business. This unique program will connect you to culinary and operations experts from across the country who will provide dedicated one-on-one consulting services that are unparalleled in the industry.

CulinarySysco employs over 200 expert chefs across the nation that can assist, educate, and train you and your staff in all back of the house functions using step-by-step demonstrations. From recipe writing, cross-utilization, portion control, alternative diets to knife skills, Sysco chefs are there to help with conceptualization and management, off ering advice on how to improve operations.off erin

examples of s ervices: > Recipe Writing> Knife Skills > Plate Enhancements> Portion Control> Nutritional Info > Ethnic Flavors

17


Marketing Marketing has gone digital and being social media savvy has never been more important. Using social media platforms like Facebook, Twitter, and Instagram allow you to engage with customers even when they’re not in your dining room. Social media is a way to establish brand identity, connect with current customers, and acquire new ones through followers. Each post can lead to more customers, which ultimately leads to more profi ts. Sysco’s marketing experts can make recommendations that will connect you to this digital customer base helping you create digital marketing campaigns.

OperationsFor a business to run profi tably and with minimal disruptions it needs to have a well-organized operations program. Operations are the day-to-day tasks that make up a business such as food safety procedures, employee training, inventory control, revenue, and portion control. Sysco industry experts can help analyze these procedures and come up with solutions for making them more effi cient.

Staffi ng Your staff is how customers interact with your business; they are your brand ambassadors. Your staff is your number one asset so hiring qualifi ed people for management and team-member positions is important. The Business Review program has restaurant experts who can guide you in hiring the right people for your operation and off er valuable staffi ng insights on how to retain employees.

OOpperattiions

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elyy lleaeadsds to more profifitsts SySyscco’o’ssl ll dd fifi SS ’’

or ress

examples of s ervices: > Social Media Set-Up> Food Photography> Limited-Time Off ers

> Community Events> Employee Promos

examples of s ervices: > Employment Tests > Job Descriptions> Aff ordable Care Act Info

examples of s ervices: > Food Safety > Employee Training> Financial Overview

> Inventory Control> Sanitation Review

18


Menu DesignThe look, feel, size, and layout of a menu hint at the price range and quality of the food and service, and it’s one of the main items customers look at when judging a restaurant. If expertly designed, this marketing tool can help increase profi tability. Sysco off ers a wide variety of menu services to best create an excellent menu including layout design and engineering.

TechnologySysco off ers innovative tools to meet your operational needs and keep your business up to date with trends. Our ChefRef site and app provide you with all the culinary tools, tips, and innovative ideas to make every meal a success. Keep up with inventory with Sysco Counts, an intuitive mobile ordering application. Save money on every credit card swipe while getting valuable information about sales and customers with the Insights program. Sysco off ers a wide range of other programs and apps that will help organize and streamline POS systems, gift cards, inventory, fl oor management, and credit card processing.

examples of s ervices: > Credit Card Processing > Customer Insights> Floor Management

> Inventory> Gift Cards> POS Systems

examples of s ervices: > Menu Engineering > Menu Layout > Menu Design

> Slugger Design> Table Tent Design> Buzz Card Design

Our Sysco Chefs in Action at the 2015 National Restaurant

Association Show

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20


When you think Center of

the Plate, start with Sysco!

Let Sysco bring menu inspiration throughout the fall season with the highest quality beef, pork, seafood, and poultry products.

Serve your customers the high quality proteins they crave while adding versatility and profi tability to your menu. Sysco has a wide variety of the freshest proteins ranging from prime aged hand-cut steaks to holiday specialties like spiral-sliced hams and everyday favorites such as chicken, center cut bacon, and ground beef.

We have a protein solution that fi ts your business and keeps your customers coming back for more. Talk to your Sysco Marketing Associate today!

Seared Chicken Breasts with Hard Cider-Honey Glaze and Red Quinoa with Apples, Leeks and WalnutsYield: 8 servings

Marinade:8 boneless skinless chicken breasts1½ teaspoons freshly ground black

pepper1½ teaspoons ground coriander1 tablespoon Dijon mustard1 tablespoon freshly minced garlic1 tablespoon grated lemon zest2 tablespoons olive oil1 tablespoon chopped fresh thyme

leaves

1. Marinate chicken in remaining ingredients for up to 2 days; refrigerate until needed.

2. To serve: Heat ½ teaspoon oil in pan and sear both sides of 1 chicken breast, seasoning

with salt and fi nishing on range-top or in oven until cooked through, being careful not to burn garlic. Remove chicken from pan and deglaze with ¼ cup prepared cider glaze; heat until reduced by half or until slightly thickened. Whisk in 1 teaspoon cold butter and spoon over chicken. Serve with red quinoa and roasted spaghetti squash with spinach. Garnish with fresh thyme.

Hard Cider-Honey GlazeYield: 24 servings

6 cups apple cider3 cups hard cider¼ cup honey4 ounces cold butter, cubed

In nonreactive (stainless) saucepot, heat cider over medium-high heat to boil. Reduce heat to simmer and reduce by half. Add hard cider and honey, stirring to combine. Chill or hold warm for service, whisking in cold butter to order.

Red Quinoa with Apples, Leeks and WalnutsYield: 8 servings

2 cups red quinoa8 cups water1 cup diced apple1 cup diced leeks1 cup roughly chopped walnuts

1. In saucepot over high heat, bring water and quinoa to boil. Reduce heat to simmer and cook, covered for 15 minutes or until quinoa is just tender and white spiral-like threads appear surrounding grains. Cover and refrigerate.

2. To serve: Sauté apple, leeks and walnuts in small amount of oil until tender and just beginning to brown. Stir in quinoa and cook until heated through; season with salt and pepper.

21


White Marble Farms all natural premium pork comes from the heart of the Midwest. This select herd

represents the fi nest traits from several breeds, resulting in consistent color and generous marbling

for exceptional culinary performance across all cuts. With its rich, juicy fl avor and excellent texture,

White Marble Farms pork from Sysco ensures a premium dining experience, every time.

All natural premium pork

Check out our new website at whitemarblefarms.com

White_Marble.indd 2 8/19/15 7:26 PM09_ChefRef_Foodie.indd 22 9/8/15 7:58 PM

SPECIALHOLIDAYPREVIEW

holiday 2015

what’s inside blackboard specials ~ a new take on traditional holiday dishes

Skinny Sprouts with Dried Cranberries & Hazelnuts

‘tis the season

to shine from

SuppliesOnTheFly

Chef Ex for

the Holidays

Gluten-Free Gingered Pumpkin Pie


blackboard specials!a fresh take on traditional holiday dishes

Gluten-Free Gingered Pumpkin PieSkinny Sprouts with Dried Cranberries & HazelnutsTurkey, Jalapeño, Chèvre & Cranberry Quesadillas

Swiss Chard Caesar Salad

Wild Mushroom Meatballs

According to Datassential, 63% of consumers look at menu boards to see what specials or promotions are being featured. For consumers who already know what they want when they enter a foodservice establishment, a blackboard menu can potentially aff ect this predisposition and steer them toward a higher margin item. It’s also helpful to mention that the specials are for a “limited-time only” and are “in-season” which will further enhance the value.

While customers always seek comforting meals to get them through the cooler weather, changing consumer palates has them more interested in new and unique fl avors. Liven up basics like meatballs, quesadillas, and Caesar salads with innovative seasonal touches like wild mushrooms, Swiss chard, and cranberries. Health is also always a top priority for consumers, so consider having a “lighter side” menu with holiday-inspired options this time of year to cater to a growing health-conscious population.

limited-time only holiday s pecials!

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Skinny Sprouts with Dried Cranberries & HazelnutsYeild: 8 servings

2 pounds Brussels sprouts, trimmed and cut in half

2 tablespoons extra virgin olive oil1 teaspoon salt1 package (2.25 ounces) chopped

hazelnuts (about ½ cup)½ cup sweetened dried cranberries

1. Preheat oven to 425°F. Fill 4- to 5-quart saucepot halfway with water; heat to boiling over high heat. Add sprouts and return to boiling; cook 3 minutes. With large slotted spoon or small sieve, transfer sprouts, allowing to drain, to large rimmed baking pan.

2. Drizzle sprouts with olive oil and sprinkle with salt; toss until evenly coated and spread into a single layer. Roast 18 to 20 minutes or until sprouts are golden brown on bottom, tossing once halfway through cooking. Sprinkle sprouts with hazelnuts and cranberries; toss lightly to combine. Roast 5 to 6 minutes longer or until sprouts are evenly browned and crisp. Transfer to serving bowl or platter.

ChefRef Tip: Sprouts can be prepared as directed in step 1, covered and refrigerated up to 2 days in advance. Let sprouts stand at room temperature 30 minutes before preheating oven and continuing with step 2.

Get these recipes and more at

chefreffoodie.com!25


Off er a Festive Alternative to Alcohol – Don’t limit designated drivers and underage guests to ho-hum beverages like water, sodas, and tea. While celebrating with Champagne and cranberries and other holiday cocktails is certainly acceptable, giving guests who don’t drink a festive alternative to traditional beverages adds a merry touch to your events. Fill a beverage dispenser (Rosseto® and Cal-Mil off er a wide variety of attractive options) with sparkling water, cranberries, and oranges for a refreshing substitute to alcoholic beverages. Serve this sparkling infused water in Champagne glasses alongside bowls of extra cranberries and oranges for guests to add to their drinks.

season to sh ineEasy Ways to Create Unforgettable Holiday Events

As the weather cools down, your calendar of events is likely to heat up. Events like Christmas parties and New Year’s celebrations are a great opportunity to grow your business during the holidays and beyond. Making your holiday events memorable can keep guests coming back well into the new year.

You don’t have to spend a lot of money or do a lot of work to make your events unforgettable. Making some small adjustments to your normal event setup can have a lasting impression on guests. Here are a few simple ideas:

‘tis the

26


Go Green – Sustainability is a huge concern for restaurant guests, as evidenced by the appearance of environmental sustainability at #3 on the National Restaurant Association’s annual What’s Hot Culinary Forecast for the last two years in a row. If your restaurant or catering business has taken steps to reduce its carbon footprint, showcase it during your holiday events. Using sustainable disposables is a simple way to show your guests that you are concerned about the environment. Not only are these pieces good for the environment, but they also provide a more attractive (and memorable) way to present food than traditional disposables. SuppliesOnTheFly off ers a large selection of eco-friendly disposables from Leafware®, VerTerra, PacknWood, and others. Choose from a variety of options, including dinnerware made from fallen leaves, bamboo and other sustainable materials.

Cater to the Kids (or Kids at Heart) – Capture the magic of the holidays into your events by incorporating your guests’ childhood favorites. Even if your event excludes children, adding whimsical elements to your buff et can lighten the mood and spread holiday cheer. Set up a cocoa bar to allow guests to customize their favorite cold-weather beverage. Use fl avored syrups (Monin has hundreds of varieties) to create twists on classic cocoa like Chocolate Cherry Cocoa, Marshmallow Toff ee White Cocoa, and Gingerbread White Cocoa. Guests can then top the cocoa with their favorite garnishes such as whipped cream, cherries, crumbled graham crackers, and marshmallows.

Chalk It Up – Chalk is one of the hottest trends in food presentation. From traditional mini chalkboard signs to chalkboard glasses and chalk-friendly slate serving boards, chalk is becoming the new staple for identifying foods and beverages on buff ets at nearly every type of event. Incorporating chalk into your buff et is a good idea throughout the year, but what better time than the holidays to get even more creative with this versatile tool? Hire an art student from a local high school or college to decorate your chalk displays with colorful and festive holiday images. These works of art not only add color to your display, but also serve as a great conversation-starter for guests.

Ch eers to a memorabl e and profi tabl e event season !

nal disposables.

Stacy

MitchAbby

Get more ideas for your holiday events at:www.suppliesonthefl y.com/!/foodie

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Sysco's exclusive direct delivery program, Chef Ex, off ers the highest quality artisan and gourmet products. These products, produced by chefs for chefs, are shipped directly from the manufacturer to customers – often made to order – for the utmost in quality and freshness. Chef Ex foods provide romance and uniqueness for chefs who want to “WOW” their customers. To view a list of all of our participating Chef Ex suppliers, please visit ChefEx.com.

Celebrate the Holidays with

Murray’s Cheese: Gorgeous Cheeses from New York’s Oldest (and Best)Cheese ShopIn 1940, Murray Greenberg opened a humble dairy shop on Bleecker Street. Over the past 75 years, we’ve kept our neighborhood soul, and grown into a world destination for great cheese and charcuterie.

In our state-of-the-art cheese caves, we ripen cheese to perfection. Our caves maintain and enhance the quality of our products, but that’s just the start. They are a representation of our commitment to honoring the craft of each and every cheesemaker we work with. Every cheese you taste from Murray’s is at its absolute best.

From fresh chèvres and oozy burrata to cave-aged goudas, Cheddars and Alpine wonders, we have cheese that will blow you away from close to home and around the world… plus handcrafted charcuterie, condiments and other delicious things. Can’t decide? Let us do the hard work for you with our carefully curated collections – instant cheese plate perfection.

28


BroadleafBroadleaf is a family owned food distribution company supplying the highest quality meat and specialty foods to distributors and retailers across the U.S. and abroad. Established in 1988, Broadleaf entered the U.S. market as

a master importer and distributor of New Zealand Game Meats, primarily venison. Over the years, Broadleaf expanded its product line to meet the demands of our clients and customers. Broadleaf off erings include Wagyu Beef, 100% Grass Fed Beef, New Zealand Cervena Venison, Specialty Game Meats, Lamb, Buff alo, Wild Boar, 100% Berkshire (Kurobuta) Pork, Free Range Poultry and much more.

Ciao ImportsCiao Imports is an importer of authentic, premium quality specialty foods from Italy and around the world.

Laboratorio Tortellini Fresh Frozen Pasta from the Emilia-Romagna region of ItalyJumbo Pumpkin Tortelloni, a jumbo pasta fi lled with fresh farm pumpkin and complemented with a blend of Parmigiano Reggiano cheese, amaretto biscuits and a pinch of nutmeg. Jumbo Porcini Tortelloni fi lled with Porcini, mixed regional mushrooms, ricotta, and Grana Padano cheeses, parsley and shallots.

Fresh Burgundy Truffl es (tuber uncinatum)The perfect complement for special occasion menus during the holiday season. Their interior fl esh is light in color, with milk chocolate-brown fl esh mottled with white veins. These truffl es are best when shaved raw over pasta, rice, egg or potato dishes, and as a fi nishing touch to sauces or meat dishes.

Edison Grainery Organic Quinoa Penne and Spaghetti PastasA gluten-free pasta line made from a special blend of organic rice and organic quinoa fl our now in foodservice cases. This item is tailor-made for banquet halls and facilities catering to patrons with special dietary needs.

High Road Ice CreamPlated dessert with ice cream for 500 people (or more)? No problem!

High Road Craft Ice Cream Roundabouts make it a breeze to serve ice cream for banquets and catered events. Made with grass-fed dairy and all-natural ingredients, these pre-molded, 2-ounce scoops of ice cream come in trays that make serving ice cream quick and easy. Available in a range of fl avors, including Vanilla Fleur de Sel, Chocolate, Buttermilk, Strawberry, and Bourbon Burnt Sugar.

High Road Craft Ice Cream is made by chefs for chefs. Our ice creams are 16% butterfat, made from our own custard-based, vat pasteurized mix. We also are the exclusive producer of Ciao Bella Gelato and Sorbetto for foodservice. Products are available in 5-liter pans and 3-gallon tubs. Download our fl avor list at highroadcraft.com.

Waygu Beef Top Sirloin Cap-Off

2929


D’Allesandro (Woodland Foods): A World of Specialty IngredientsWorking chefs in commercial kitchens and foodservice operations have relied on Woodland Foods and D’Allesandro Gourmet Ingredients for 25 years. Our unparalleled selection of ingredients and our commitment to product innovation have made us a key partner to operations both large and small.

You can count on D’Allesandro this holiday season – and throughout the year – to provide the quality specialty ingredients you need to keep your kitchen running smoothly. Whether you’re looking for holiday staples like Organic Dried Cranberries, our Citrus and Ginger Spice Blend for seasoning proteins, or something to make your menu stand out like Organic Flageolet Beans and Organic Black Trumpet Mushrooms, ordering quality D’Allesandro ingredients is simple using Sysco’s Chef Ex delivery program.

Koppert CressCarried year-round and nationwide by Sysco, Koppert Cress provides the highest quality fresh, clean and outstanding fl avored Cut Microgreens, Living Microgreens and Specialties.

Oyster LeavesOyster Leaves lend a fresh, oceanic fl avor to salads, soups, and roasted vegetables. Their iridescence adds a beautiful aesthetic while their size and thickness are ideal for hors d'oeuvres and amuse-bouches. A perfect ingredient for chefs looking to

incorporate a seafood fl avor profi le into vegetarian, vegan and/or kosher dishes. 25 count.

Apple BlossomApple Blossoms are a remarkable ingredient for the creative chef: outstandingly beautiful, elegant and fl avorful. They complement tropical fruit desserts, fresh cocktails, and summer salads. Unlike other fl owers, Apple Blossoms can even be used for plating hot dishes! Their slight acidity off sets rich ingredients such as scallops, meat, and seafood. 50 count.

Rainbow MixThe true Rainbow Mix specially created with the chef’s interest in mind: Rainbow spectrum of vibrantly colored Cut Microgreens including cool, light and rich, dark greens, ignited with warm, bright shades of red. 8 ounce.

Apple Blossom

Oyster Leaves

Rainbow Mix

30


Honolulu Fish Company: Fresh Hawaiian Ahi TunaBuy the best ahi in the world! It has an unrivaled color – bright red meat with a candy-like appearance. This seafood has an exceptionally buttery taste. Ahi is versatile in the kitchen for a variety of preparations and cooking methods.

Paulsen Foods: America’s Premier Appetizer CompanyRussell Paulsen, founder of Paulsen Foods, has traveled the world from Bimini to Borneo in search of great foods and great recipes. Working with great chefs from around the world has provided the inspiration for his unique cutting edge foods. Paulsen Foods premium hand crafted appetizers and desserts can now be delivered right to your door through Sysco's Chef Ex program! For the holidays, try our new Bacon-Wrapped Blue Cheese Meatballs with veal, pork and sirloin, blue cheese and fresh sage.

The Perfect PuréeThe Perfect Purée of Napa Valley indulges the culinary passions of chefs and mixologists. Our season-less fruit purées, specialties and blends will elevate your menu with fl avorful cocktails, savory dishes and delectable pastries without added labor cost or ingredient waste. Our products are sourced from fruits harvested at the peak of ripeness and contain no artifi cial additives, preservatives or sweeteners.

Order complimentary samples by visiting: perfectpuree.com/samples

Winter Pomegranate Pear1½ ounces Grey Goose La Poire Vodka¾ ounce St. Germain Liqueur1 ounce The Perfect Purée Pear Puree1 ounce The Perfect Purée Pomegranate Concentrate½ ounce lime juice1 ounce egg white (optional) slice of pear or lime (for garnish)

Combine ingredients into a mixing glass with ice. Shake and serve up in a chilled martini glass. Garnish with a lime or slice of pear.

ls with veal, pork and sirloi

Eggnog Bread Pudding

Bacon Wrapped Blue Cheese Meatballs

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32


Herb-Crumbed Beef Rib Roast with Red Wine GravyYield: 8 servings

Beef Rib Roast1 cup cubed white bread6 garlic cloves, minced

(about 2 tablespoons)¾ cup chopped fresh parsley leaves½ cup chopped fresh basil leaves½ cup Dijon mustard1 (7- to 8-pound) standing beef rib roast2 teaspoons salt1 tablespoon ground black pepper3 tablespoons canola oil2 large white onions, cut into

½-inch thick disks

Red Wine Gravy3 tablespoons unsalted butter3 tablespoons all-purpose fl our2 cups beef broth½ cup red wine

1. Prepare Beef Rib Roast: Preheat oven to 225°F. In food processor with knife blade attached, pulse bread to fi ne crumbs. You should have about ½ cup crumbs. In large skillet, cook crumbs over medium heat 9 to 10 minutes or until toasted, stirring frequently; cool 5 minutes.

2. In small bowl, combine garlic, parsley, basil and mustard.

3. Sprinkle beef roast with salt and pepper. Heat large roasting pan over medium-high heat; add oil and swirl to coat bottom of pan. Add beef roast to pan and cook 4 to 6 minutes or until browned, turning to brown all sides. Remove beef roast from pan; place rack in pan and place onions on rack.

4. Evenly spread mustard mixture over beef roast; with hands, evenly press crumbs onto beef roast over mustard mixture. Place roast on top of onions. Roast beef 5 hours or until internal temperature reaches 135°F for medium-rare. (Internal temperature will rise 5 to 10°F upon standing.) Let stand 20 minutes before slicing.

5. Prepare Red Wine Gravy: In small saucepot, melt butter over medium-high heat. Whisk in fl our and cook 5 minutes, stirring occasionally. Add broth and wine; cook 5 minutes or until gravy thickens, stirring occasionally.

Butcher’s Block Beef

Middle meats like rib eyes, strip loins and top butts are aged a minimum of 21 days for a naturally savory tender and delicious fl avor and they are sized with the tightest tolerances in the industry. Every cut and quality level of Butcher’s Block beef arrives with the factory pack date right on the package. Sysco’s quality assurance department oversees the selection process and confi rms that the fi nal product meets our stringent standards for texture, weight and color, providing foodservice operators with some of the most marvelous meats available.

White Marble Farms

Premium PorkWhite Marble Farms is premium pork from several Midwest breeds that is rich in both tradition and fl avor. The hogs are of the highest standard and only the fi nest cuts – with generous marbling, rich color and excellent texture – make the grade. The result is an incredibly consistent and fl avorful product.

Sysco Imperial IF

Chicken BreastsSysco Imperial chicken breasts are all-natural and 99% fat free. They have a natural fall and are hand-trimmed to give you the most consistent breasts available. Our Sysco Imperial chicken breasts are individually frozen and portioned to preserve freshness and taste. Whether grilled, sautéed, baked or fried, patrons will enjoy a juicy and tender chicken breast every time.

Portico SeafoodPortico off ers foodservice operators the highest quality standards in the industry, in delicious healthful seafood selections adaptable to any menu. From the everyday value of Portico Bounty products to the best-available quality of Portico Prime value-added products, to the nothing-added, uncompromising quality of Portico Simply raw seafood products, Portico off ers a selection to meet every foodservice operator’s need.

The MVPsSysco is committed to providing our customers the highest quality products. We’ve put together a short list of some of our center of the plate all-stars.

33


syscolocal focus: sacramento

34


As Lead Culinary Specialist and Client Resource Manager, Chef Spencer Richins is very focused on locally produced food. Sacramento, where he is based, calls itself the “Farm to Fork” Capital. This region of California has some of the country’s best produce, rice farms, local ranchers, and nut tree and stone fruit orchards. Chef Richins has shared a recipe that highlights the bounty of this area. There is lamb from Superior Farms in Dixon, CA. The rice is a Sacramento rice blend made from wild, brown, and red rice grown in the Sacramento area. The sauce is made from canned tomatoes by Stanislaus Food Products, known for its quality. The tomatoes are packed and picked less than an hour from Sacramento.

Dixon Lamb with Sacramento Rice Blend & Moroccan Spiced Tomato Sauce Yield: 1 serving

¾ cup Sacramento Rice Blend (In Harvest) (cooked)1 each (7- to 8-ounce) Dixon Lamb sirloin

steak (Superior Lamb, California program) Salt and pepper1 ounce chopped garlic1 ounce chopped shallot8 ounces each Capay Valley Zucchini and

Sunburst Squash (summer squash), small diced2 tablespoons chicken stock1 teaspoon butter1 teaspoon chopped fresh thyme2 ounces Moroccan-Spiced Tomato Sauce

(recipe follows)½ ounce Mint Pesto (recipe follows) Feta cheese for garnish (optional)

1. Cook rice according to instructions in salted water and chill completely.

2. Season lamb with salt and pepper. Oil char-broiler and grill until medium-rare; allow to rest.

3. In a small skillet, sauté garlic and shallot with squash; add stock and rice and cook until heated. Add butter and thyme.

4. Plate rice and tomato sauce. Slice and fan lamb over the rice; drizzle with pesto and dust with feta cheese, if desired.

Moroccan-Spiced Tomato SauceYield: 3½ quarts

¼ cup oil3 cups coarsely chopped yellow onions¼ cup chopped garlic3 cup golden raisins¼ cup toasted pine nuts2 tablespoons granulated sugar

1 tablespoon ground toasted cumin seed1½ teaspoons ground cinnamon1½ teaspoons ground toasted coriander2 teaspoons kosher salt1 teaspoon black pepper½ teaspoon chili fl akes1 (#10 can) whole peeled tomatoes

(Stanislaus Brand) 2 tablespoons za’atar spice

Heat oil in a saucepot over medium-low heat. Add onions and garlic; sweat for about 5 minutes or until beginning to soften. Add golden raisins and cook for another 2 minutes. Add pine nuts, sugar, cumin, cinnamon, coriander, salt, pepper and chili fl akes; stir well to combine. Continue cooking for another 2 minutes. Add can of peeled tomatoes, stirring to combine; increase heat to medium. Bring to a simmer, then using a stick blender, puree the contents of the pot. Add the za’atar spice and mix to combine. Bring back to a low simmer, and continue to simmer for 20 minutes to allow all fl avors to marry. Chill or hold hot.

Mint PestoYield: 2 cups

1 cup packed fresh mint leaves½ cup packed fresh cilantro leaves2 tablespoons grated Parmesan 2 tablespoons toasted pine nuts1½ tablespoons fresh lemon juice 1 garlic clove 1 teaspoon kosher salt ½ teaspoon black pepper½ cup extra virgin olive oil

Place fi rst 8 Ingredients in a food processer or blender; blend into a coarse paste. With processor running, slowly drizzle in olive oil; puree until almost smooth and adjust seasonings.

35


Contact your Sysco Sales Associate for more information.www.eiltd.com

Make the holidays extra special with

Unique & Flavorful Imported Products from Around the World brought to you by Sysco. cheers!

European_Imports.indd 1 9/8/15 7:53 PM09_ChefRef_Foodie.indd 36 9/8/15 7:59 PM

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Scan this code with your mobile device or, visit sysco3.vzaar.me/4484506 to learn more about Sysco and FARE.

Sysco was the presenting sponsor at the 8th Annual FARE Conference on June 22-24 at Gaylord Opryland in Nashville, Tennessee. FARE gathers foodservice executives, menu planners, chefs and many more from every channel of grab-and-go foodservice, from quick-service restaurants to fast-casual concepts, c-stores, travel concessions, hospital cafés, college food shops and more! Chef Robert Irvine was a key speaker at the event.

Chef Robert Irvine visits Sysco Iowa!

On June 2nd, Chef Irvine visited Sysco Iowa for a special event that was held for new Sysco customer prospects. Chef Irvine cooked a three course meal for all in attendance that consisted of many Sysco products off ered locally in the Iowa region. Throughout the evening Chef Irvine did a cooking demo and answered questions from the audience while they ate. Overall it was a very successful event!

"FARE is a great opportunity for us to connect with our customers and suppliers. "FARE is a great opportunity for us to connect with our customers and suppliers. It’s a unique industry event where we come together to talk about every aspect It’s a unique industry event where we come together to talk about every aspect

of the business and how all of us can move this industry forward."of the business and how all of us can move this industry forward."

~ Bill Goetz, Senior Vice President and Chief Marketing Offi cer

what’s new with

Chef Ir vine!


From wedding receptions to full service restaurants, “farm to table” dining is expanding beyond the menu with the vintage and rustic look of burlap. As the trend of burlap in foodservice décor grows, so does the realization that this popular fabric has certain limitations. It is typically a coarse and scratchy material, which is not very absorbent, and it often sheds and unravels. While the look is very attractive, the unpleasant odor and texture associated with most burlap is not.

Create an upscale vintage

look with these soft and

absorbent burlap alternatives!

FashnPoint® > Burlap printed design

> Printed on natural FashnPoint®

> 100% recycled tissue

> Placemat, guest towel, dinner napkin, Flat Pack™ and CaterWrap®

Linen-Like Natural®

> Double-sided weave pattern

> Printed on Linen-Like Natural®

• 55% recycled fi bers

• 40% post-consumer waste

• EPA approved

> Tablecovers and tablerunner

We are excited to introduce our new, soft, absorbent and eco-friendly burlap alternatives:

2 0 1 5 P R O D U C T P O R T F O L I O

HOFFMASTER®

For more great catering ideas for the holidays, please scan this tag to view the full 2015 Hoff master Product Catalog.

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At Sysco, creating, marketing and delivering great products to great customers is what we do every

day. Providing excellent service is standard practice — not an “extra.“ We’re committed to being your

most valued and trusted business partner — and to making incredible service and top-of-the-line

products an everyday occurrence in the life of your business.

Distributed by Sysco Corporation, Houston, Texas 77077-2099Copyright © 2015 Sysco Corporation and ViMax Media LLC.

Every eff ort and care was made in the production of this magazine to ensure that the information included here is true and accurate. Any editorial errors or omissions may be corrected in a future printing.

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device for more details.

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Foodie Magazine, Fall/Holiday 2015 Edition

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