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Eli’s Cheesecake Chronicle
Issue 10, 2015
Hand-Made • Decadent • Legendary • Natural Dairy • Highest Quality • Finest Ingredients
Eli’s on TV p. 2
NRA Show p.2
Plating Ideas p. 3
Upcoming Shows p. 4
Sustainability p. 4
Eli’s Unwrapped
Get a behind-the-scenes look!
Eli’s Cheesecake will be featured on Cooking Channels’ Unwrapped 2.0 with Alfonso Ribeiro, airing
Monday, March 23, 2015 at 10:00 PM EST. Unwrapped 2.0 takes a look at the creation of America's
favorite snacks. The show offers fun & exciting behind-the-scenes access to the processes, stories
and people who make these delicious treats. Eli’s Dippers® will be the focus of our segment, taking
you into our Bakery to see what goes in to the Cheesecake and how they are hand-dipped!
Visit Us at NRA Booth #1425
Celebrating our legacty of 75 years in foodservice
& 35 years creating cheesecakes & desserts
Come visit us at the National Restaurant Association Show in May to celebrate with us! See
everything we have to offer, including layer cakes, fruit tarts, mini pies, dessert bars & of course,
cheesecake! We will be featuring new products as well, including our NEW Strawberry Topped
Cheesecake: Eli’s rich and creamy Original Plain Cheesecake topped with juicy red strawberries,
baked on an all-butter shortbread cookie crust.
No artificial colors or flavors and no preservatives
Our strawberry topping is handmade in-house with four
strawberry varieties: Albion, Camarosa, Camino Real and
Festival. These delicious varieties offer a deep red color and
provide a consistently sweet flavor
Strawberries are the fifth most preferred fresh fruit in
the United States behind bananas, apples, watermelon and
grapes.
Slow-baked in small batches with the finest ingredients
like pure Madagascar vanilla, real butter, and cultured cream
cheese and sour cream.
A Burst of Spring
Give your desserts a new personality
Try one of Eli’s fun & exciting plating ideas, perfect for your Spring Dessert Menu!
Salted Caramel Cheesecake with Strawberry-Lime Salsa
Toss fresh, coarsely chopped strawberries with granulated sugar
and roast at 425 degrees F for about 5 minutes or until hot and
slightly browned. Season with fresh lime juice and zest to taste.
Chill before serving. Extra Tip: Save the juices from the roasted
strawberries to drizzle on the plate!
Original Plain Cheesecake Mason Jar Trifle
Cut Eli’s Original Plain Cheesecake, or Cheesecake Cuties, into 1
inch cubes. Layer in a Mason jar with fresh strawberry sauce. Top
with whipped cream, almonds and a sprinkle of brown sugar
streusel. For the streusel, combine ½ cup all-purpose flour, ¼ cup
brown sugar, ½ stick unsalted butter and ½ tsp ground cinnamon
in a food processor and pulse until crumbly. Lay on a baking sheet
in an even, thin layer, and bake at 425 degrees F for about 5
minutes, or until golden brown. Cool before serving.
Salted Caramel Cheesecake with Grilled Stone Fruits
Cut fresh stone fruits (we used apricots) in half, remove pit and
place directly onto a hot, oiled grill, cut side down. Grill until
warmed through. Cool before serving. For an added layer of flavor,
serve with a Stone Fruit & Wine Sauce. Place 2 cups of fruit, 3 cups
of white wine), 1/2 cup of sugar, and 1/4 teaspoon of salt in a
saucepan. Heat to a simmer and cook, stirring as needed, and
mashing the fruit as it softens until the liquid has reduced to about
1/4 of the original amount. Strain the liquid through a fine strainer
and refrigerate until needed.
Original Plain Cheesecake 6 Ways ( from left to right)
Mom Takes the Cake - Strawberries macerated with sugar and a touch of
champage, sprinkled with finely chopped microgreens
Tutti Frutti - A slice of kiwi topped with a blueberry, blackberry &
raspberry with an apricot glaze
Tropical Paradise - Fresh tropical fruit salsa with papaya, pineapple &
lime zest
Summer Stone Fruits - a simple garnish of poached plums
Abrosia - mandarin segments, marshmallow fluff & coconut shavings
S’mores with a Twist - roasted or grilled marshmallows with chocolate
shavings and a dusting of cocoa
Sustainability
Environmental & Community
t W
Wellness
l
Upcoming
Shows & Events
International Pizza Expo
March 23 - 26, 2015
Las Vegas Convention Center
Las Vegas, NV
Booth #421
Don’t Waste Food Campaigns are a top trend in foodservice this year*.
Consumers aren’t just concerned about wasting food at home; they
expect the same from food manufacturers and restaurants. Here are
just a few ways that Eli’s helps to promote the wellness of our
National Restaurant
Association
Show (NRA)
community and our planet:
May
16
19, 2015
• We recycle many of our non-food products; including paper,
McCormick Place
corrugated boxes, aluminum, light bulbs, ink toner cartridges,
Chicago, IL
machine oil, and plastic buckets.
Booth #1425
• Our foodservice packaging is 100% recyclable and part of the
International Dairy Deli Bakery
sustainable forestry initiative, based on principles that promote
Association Show (IDDBA)
sustainable forest management.
June 7 - 9, 2015
• We’re proud to participate in sustainable food events in Chicago,
Georgia World Congress Center
including the Good Food Festival & Green City Market. Every Earth
Atlanta, GA
Booth
#TBD
Day we hold our annual clean-up of Seneca Park and the Eli M.
Schulman Playground.
Taste of Chicago
• We are part of Slow Food USA which works to link the pleasures of
July 8 - 12, 2015
the table with a commitment to protecting the community and
Grant Park • Chicago, IL
environment that provides us with our food.
Booth #16
• We are concerned with creating as little waste as possible. Our
Eli’s Cheesecake Fest
food waste is designated as animal feed so any unused food isn’t
July 30 - August 3, 2015
thrown away.
Eli’s Cheesecake Bakery Cafe &
• We donate over 21 tons of desserts to help feed people in need
Corporate Office • Chicago, IL
each year & provide desserts to over 600 organizations annually to
International Flight Services
support their fundraising efforts.
Association Show (IFSA)
• Eli’s offers our associates subsidized public transportation which
September 28 - October 1
helps to cut down on greenhouse gas emissions.
Portland Convention Center
• Every summer Eli’s & Wright College host a Farmers Market which
Portland, OR
Booth #816
supports our local farmers as well as people with disabilities.
• We value our strong partnership with The Chicago High School of
Allgemeine Nahrungs und
Agricultural Sciences (CHSAS) where we offer students job
Genussmittel Ausstellung
shadowing, scholarships, internships and a speaker series during
General Food & Delicacies Fair
the summer to provide students with an education in eco-friendly
(ANUGA)
October
10 - 14
agriculture. The honey used in our desserts comes from the
Koelnmesse Convention Center
school’s student-maintained hives.
Source: Baum + Whiteman’s “Top Dining Trends 2015”
CHEESECAKE
*
Cologne, Germany
Booth #TBD
Eli’s Foodservice is now on Twitter!
Follow @EliChefChicago for news updates, plating ideas and more.
6701 W. Forest Preserve Drive Chicago, IL 60634 • 800-999-8300
foodservice.elicheesecake.com • [email protected]
Join our mailing list: foodservice.elicheesecake.com/join-mailing-list/ or call 800-ELI-CAKE