Gordon Food Service®

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There may be no more significant trend infoodservice today than dining casualization,and riding this wave is a consumer demand for global flavours. Food trucks are showing up on neighborhood corners across the nation, treating favourites like hot dogs, burgers, and french fries as carriers for an endless variety of non-traditional and globally inspired ingredients. Tacos are also a favourite platform for all manner of ingredient upgrades and flavour transformations as consumers flock to foods that offer comfort with a twist.

Outdoor dining offers exactly what customers are looking for in a summer meal experience—sunshine, warmth, and the casual mood of the season. Patios are humming and customers are relaxed, enjoying good food and good times. If you have an outdoor space, set the mood for warm-weather dining with patio tables, flickering candles, and strings of soft lights. If you don’t have outdoor space, you can bring the summertime experience indoors with menu options showcasing interesting, unusual, and fresh seasonal flavours.

Casualization is the buzzword for summer: big, bold, layered, authentic flavours presented in familiar vessels, like sandwiches, hot dogs, or flatbreads. Presentation is key here—rustic, back to basics, savoury, fresh, and memorable.

We hope this guide provides you with some tips on how to incorporate new flavours onto your menu. Should you need further advice or assistance, we invite you to contact your Gordon Food Service Sales Representative or Foodservice Advisor.

“... set the mood for warm-weather dining with patio tables, flickering candles, and strings of soft lights.”

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Grilled Caprese Skewers

Grilled Avocado with Shrimp Salad

Bourbon Steak with Melon Salsa

Grilled Salmon with Smashed Fingerling Potatoes

Bánh Mi Dog

Pork Burger with Camembert and Beer Mayonnaise

Earth and Turf Burger

Products

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Yield: 1 serving

Description Amount

Basil Pesto Sauce 2 Tbsp (30 ml)Water 1 tsp (5 ml)Cherry Tomatoes 20 unOlive Oil 1 tsp (5 ml)Fresh Small Bocconcini, sliced into 5 slices 2 oz (60 g)Baby Arugula ½ oz (15 ml)

Preparation Instructions

Whisk together the basil and water and set aside. Place 5 cherry tomatoes on 4 skewers and place in a half-size hotel pan. Drizzle with ½ tsp (2 ml) olive oil. Shake the pan to coat tomatoes with olive oil. Season to taste with salt and pepper. Place on a heated char-grill and cook until just warmed through, being careful not to overcook.

Place the skewers on a warm serving plate. Season to taste with salt and pepper. Place the cheese slices on top of the tomatoes. Place under a heated broiler to melt the cheese. Drizzle 1 Tbsp (15 ml) of pesto over the top of the tomatoes. Mound the arugula on top of the tomato skewers and drizzle with the remaining pesto.

Basil Pesto Sauce 2 Tbsp (30 ml)Water 1 tsp (5 ml)Cherry Tomatoes 20 unCherry Tomatoes 20 unOlive Oil 1 tsp (5 ml)Olive Oil 1 tsp (5 ml)

sliced into 5 slices 2 oz (60 g)Baby Arugula ½ oz (15 ml)Baby Arugula ½ oz (15 ml)

grilled caprese skewers

Yield: 1 serving

Description Amount

Peeled & Deveined Raw Shrimp 2 oz (60 g)Balsamic Dressing 2 Tbsp (30 ml)Parsley ½ tsp (2 g)Avocado, sliced in half, pit removed 1 sliceRadish, sliced into thin strips 1 Tbsp (15 ml)Chives ½ tsp (2 g)Smoked Paprika to taste

Preparation InstructionsSlice the shrimp in half lengthwise and place in a sauté pan. Cook until the shrimp is opaque or to desired doneness. Season with salt and pepper. Refrigerate until cool. Place the chilled shrimp, balsamic dressing and parsley in a mixing bowl. Mix together using a rubber spatula. Slice a small amount of the skin from the bottom of the avocado half so it will sit fl at on a plate. Brush the edge of the avocado with olive oil. Place the avocado sliced side down on a heated char grill and grill until hatch marks appear. Place the avocado half on a serving plate. Fill the cavity of the avocado with the shrimp salad. Place the sliced radish and chives on top of the shrimp. Season with smoked paprika if desired.

balsamic dressingYield: 2 cups

Description Amount

Heavy Duty Mayonnaise 2 c (480 ml)Sour Cream 2 c (480 ml)Spanish Onion, fi ne dice 4 oz (120 g)Celery, fi ne dice 4 oz (120 g)Dijon Mustard 1 Tbsp (15 ml)White Balsamic Vinegar 1 Tbsp (15 ml)Granulated Onion 1 Tbsp (15 ml)Granulated Garlic 1 Tbsp (15 ml)Salt to tastePepper to taste

Preparation Instructions

Place all ingredients in a mixing bowl. Mix together thoroughly. Refrigerate until ready to use.

grilled avocado with shrimp salad

Peeled & Deveined Raw Shrimp 2 oz (60 g)Balsamic Dressing 2 Tbsp (30 ml)Parsley ½ tsp (2 g)Parsley ½ tsp (2 g)Avocado, sliced in half, pit removed 1 sliceAvocado, sliced in half, pit removed 1 sliceRadish, sliced into thin strips 1 Tbsp (15 ml)Radish, sliced into thin strips 1 Tbsp (15 ml)Chives ½ tsp (2 g)Smoked Paprika to taste

Heavy Duty Mayonnaise 2 c (480 ml)Sour Cream 2 c (480 ml)Spanish Onion, fi ne dice 4 oz (120 g)Spanish Onion, fi ne dice 4 oz (120 g)Celery, fi ne dice 4 oz (120 g)Dijon Mustard 1 Tbsp (15 ml)White Balsamic Vinegar 1 Tbsp (15 ml)White Balsamic Vinegar 1 Tbsp (15 ml)Granulated Onion 1 Tbsp (15 ml)Granulated Onion 1 Tbsp (15 ml)Granulated Garlic 1 Tbsp (15 ml)Granulated Garlic 1 Tbsp (15 ml)Salt to tastePepper to taste

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Yield: 4 servings

Description Amount

Soy Sauce ⅓ c (80 ml)Bourbon ¼ c (30 ml)Brown Sugar ¼ c (30 ml)Olive Oil 3 Tbsp (45 ml)Minced Garlic 2 Tbsp (30 ml)Dijon Mustard 2 Tbsp (30 ml)Red Wine Vinegar 2 Tbsp (30 ml)Worcestershire Sauce 1 Tbsp (15 ml)Minced Fresh Ginger 1 Tbsp (15 ml)Ground Black Pepper 2 tsp (10 ml)Salt 1 tsp (5 ml)Cantaloupe, chopped 1 c (240 g)Honeydew Melon, chopped 1 c (240 g)Honey 1 Tbsp (15 ml)Mint, chopped 1 tsp (5 ml)Certifi ed Angus Beef® Top Round Steak 1½ lb (720 g)

Preparation InstructionsCombine fi rst 11 ingredients (through salt) in a large mixing bowl. Place the steak in a container that will allow them to be immersed into the marinade. Pour marinade over the steaks, cover tightly and refrigerate for 6–8 hours, or overnight.

Prepare the melon salsa by combining the cantaloupe and honeydew melon with the honey and mint. Refrigerate until ready to serve.

Remove the steak from the marinade and discard marinade. Place the steak on the grill over medium heat. Grill to desired doneness, turning once. Transfer steak to cutting board and allow to rest 5 minutes. Slice diagonally across the grain into thin strips. Serve with melon salsa.

Soy Sauce ⅓ c (80 ml)Bourbon ¼ c (30 ml)Brown Sugar ¼ c (30 ml)Brown Sugar ¼ c (30 ml)Olive Oil 3 Tbsp (45 ml)Minced Garlic 2 Tbsp (30 ml)Dijon Mustard 2 Tbsp (30 ml)Red Wine Vinegar 2 Tbsp (30 ml)Red Wine Vinegar 2 Tbsp (30 ml)Worcestershire Sauce 1 Tbsp (15 ml)Worcestershire Sauce 1 Tbsp (15 ml)Minced Fresh Ginger 1 Tbsp (15 ml)Minced Fresh Ginger 1 Tbsp (15 ml)Ground Black Pepper 2 tsp (10 ml)Salt 1 tsp (5 ml)Cantaloupe, chopped 1 c (240 g)Cantaloupe, chopped 1 c (240 g)Honeydew Melon, chopped 1 c (240 g)Honeydew Melon, chopped 1 c (240 g)Honey 1 Tbsp (15 ml)Honey 1 Tbsp (15 ml)Mint, chopped 1 tsp (5 ml)Certifi ed Angus Beef® Top Round Steak 1½ lb (720 g)

bourbon steak with

melon salsa

Yield: 1 serving

Description Amount

Fingerling Potatoes 6 oz (90 g)Olive Oil 1 oz (30 ml)Sockeye Salmon 8 oz (240 g)Olive Oil ½ Tbsp (8 ml)Shallots, minced 1 Tbsp (15 mlChopped Garlic ½ tsp (2 ml)Baby Spinach 4 oz (120 g)Cremini Mushrooms 1 oz (30 g)

Preparation InstructionsPlace the fi ngerling potatoes in a pot of boiling water. Simmer until tender. Cool potatoes under cool running water. Drain well. Carefully press down on the potatoes with the back of a spatula, smashing into fl at chunks. Place 1 oz (30 ml) of olive oil in a sauté pan. Season the salmon with salt and pepper and place the salmon in the pan skin-side up. Cook to desired doneness. Place the smashed potatoes in a heated deep-fryer and fry until dark and brown, 4 to 6 minutes. Allow to drain and season with salt and pepper.

Place ½ Tbsp (8 ml) of olive oil in a heated sauté pan. Add the shallots and garlic and sauté 15 to 20 seconds. Add the spinach and mushrooms and toss until spinach begins to wilt. Place the potatoes in the centre of a serving plate. Top with spinach and salmon and serve.

Fingerling Potatoes 6 oz (90 g)Fingerling Potatoes 6 oz (90 g)Olive Oil 1 oz (30 ml)Sockeye Salmon 8 oz (240 g)Sockeye Salmon 8 oz (240 g)Olive Oil ½ Tbsp (8 ml)Shallots, minced 1 Tbsp (15 mlChopped Garlic ½ tsp (2 ml)Baby Spinach 4 oz (120 g)Baby Spinach 4 oz (120 g)Cremini Mushrooms 1 oz (30 g)Cremini Mushrooms 1 oz (30 g)

grilled salmon with smashed fingerling potatoes

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bánh mi dogYield: 1 serving

Description Amount

Mayonnaise 2 Tbsp (30 ml)Red Pepper Sauce 2 Tbsp (30 ml)French Bread Buns, split 1 unFresh Cilantro 2 Tbsp (30 ml)Carrots, shredded 2 Tbsp (30 g)Jicama, shredded 2 Tbsp (30 g)Cucumber, sliced 4 slicesHot Dog, grilled, split horizontally in half 1 unJalapeño Peppers, seeded and sliced 6 slices

Preparation InstructionsMix the mayonnaise and hot sauce. Refrigerate until ready to use. Spread mayonnaise onto the cut sides of the French bread buns, top with cilantro, carrots, jicama, cucumber, hot dog and jalapeño slices.

pork burger with camembert and beer mayonnaiseYield: 4 servings

Description Amount

Lager Beer 8 oz (240 ml)Orange Marmalade 1 oz (30 ml)Mayonnaise 4 oz (120 g)Fresh Parsley, chopped ½ oz (15 g)Nagano Pork Patties 4 unKaiser Rolls 4 unCamembert Cheese, sliced 4 oz (120 g)Lettuce Leaves 4 un

Preparation InstructionsPlace the beer and marmalade in a heated sauté pan and bring to a boil. Reduce until thickened to a syrup consistency. Add the mayonnaise and chopped parsley. Refrigerate until needed. Grill the pork patties to desired doneness. Grill the kaiser rolls and spread with the beer mayonnaise. Top with the pork patty, cheese, and lettuce. Serve with greens or french fries.

Shirley Plourde, Corporate Chef, GFS QuébecAs Gordon Food Service Corporate Chef, Shirley Plourde can help you with your culinary challenges, such as plate cost, inventories, labour and purchasing, ergonomic use of the kitchen, your choice of location, and the development of new concepts.

Mayonnaise 2 Tbsp (30 ml)Mayonnaise 2 Tbsp (30 ml)Red Pepper Sauce 2 Tbsp (30 ml)Red Pepper Sauce 2 Tbsp (30 ml)French Bread Buns, split 1 unFrench Bread Buns, split 1 unFresh Cilantro 2 Tbsp (30 ml)Carrots, shredded 2 Tbsp (30 g)Jicama, shredded 2 Tbsp (30 g)Jicama, shredded 2 Tbsp (30 g)Cucumber, sliced 4 slicesHot Dog, grilled, split horizontally in half 1 unHot Dog, grilled, split horizontally in half 1 unJalapeño Peppers, seeded and sliced 6 slicesJalapeño Peppers, seeded and sliced 6 slices

Lager Beer 8 oz (240 ml)Lager Beer 8 oz (240 ml)Orange Marmalade 1 oz (30 ml)Orange Marmalade 1 oz (30 ml)Mayonnaise 4 oz (120 g)Mayonnaise 4 oz (120 g)Fresh Parsley, chopped ½ oz (15 g)Nagano Pork Patties 4 unKaiser Rolls 4 unCamembert Cheese, sliced 4 oz (120 g)Camembert Cheese, sliced 4 oz (120 g)Lettuce Leaves 4 unLettuce Leaves 4 un

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Yield: 4 servings

Description Amount

Portobello Mushrooms 1 lb (480 g)Salt to tastePepper to tasteGround Turkey 1 lb (480 g)Minced Garlic 1 tsp (5 ml)Brioche Buns 4 un

Preparation InstructionsBrush the mushrooms with olive oil and season with salt and pepper. Place on a heated grill to roast and dry them out. When mushrooms are cooled, pulse in a food processor. Place the ground turkey in a mixing bowl and fold in the mushrooms. Season with salt, pepper, and garlic, to taste. Divide into 4 equal patties. Season with salt and pepper and char-grill until desired doneness. Toast brioche buns and top with turkey patties. Serve with your choice of accompaniments (lettuce, tomato, onion, pickles).

Rick Chatt, Marketing Specialist, GFS EdmontonAs a Gordon Food Service Marketing Specialist, Rick Chatt can help you with your culinary challenges, such as preparation techniques, cooking tips, plate presentation, and product evaluation.

earth and turf burger

Portobello Mushrooms 1 lb (480 g)Salt to tastePepper to tastePepper to tasteGround Turkey 1 lb (480 g)Minced Garlic 1 tsp (5 ml)Brioche Buns 4 un

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2999 James Snow Pkwy. North • Milton ON L9T 5G4 • (800) 268-0159©2014 Gordon Food Service® • gfscanada.com042104/49349/ONT