1. food and drink
2. desserts and baking

Pies top 2011 restaurant trend list.
Mini plates, fried vegetables are
among other trends.
good things
Spring 2011
best brunch
buffets
trends
tapas and
small plates
ham glazes
{
spring holiday recipes inside
{
amaretto strawberry french toast, mimosas
with cointreau, green beans with hazelnuts
& lemon and amaretti-stuffed peaches
table of
contents
3
fantastic french toast
4
best brunch buffets
6
8
10
enjoy this creme brulee french toast
items to add to your next mother’s day brunch buffet
marvelous mimosas
serve mimosas with your traditional brunch menu
fantastic
french toast
amaretto strawberry french toast
1 loaf French bread 4427860
1 pint fresh strawberries or equal amount frozen, drained
2105864
1 bottle Amaretto
3 oz. cream cheese, softened 1012566
2 eggs 1246768
ham glazes
try these different glazes and create a mouth-watering masterpiece
2 tablespoons water
pies top 2011 restaurant trend list
powdered sugar 5825672
mini plates, fried vegetables among other trends, predicts consultancy group
1 dash nutmeg 5229067
The night before, soak strawberries in ample amount of Amaretto.
Next morning, slice bread in 2-inch slices, then slice each slice
almost through.
12
center of the plate perfect
items to add to your spring holiday menu
Spread insides of bread with cream cheese. Add some
strawberries and Amaretto in center; half shut with toothpick. Mix
eggs, water and nutmeg to make dip for bread.
14
sensational sides
Dip bread (filled) into eggs and fry lightly in hot skillet with a little
butter. Remove toast and add any remaining strawberries and
juice to top of toast and sprinkle with powdered sugar.
enjoy these two recipes: green beans with hazelnuts & lemon and pan fried asparagus
This recipe serves 8
16
trends
18
just peachy
20
2
tapas and small plates are the hot new trends this year
add this amaretti-stuffed peaches recipe to your dessert menu
suppliesonthefly.com
shop an unbeatable selection of
commercial grade products from quality manufacturers, all competitively priced
creme brulee french toast
1 stick sweet, unsalted butter 2602126
1 cup packed brown sugar (dark)
4279592
2 tablespoons corn syrup 5296504
1 loaf 8-9” diameter round style bread
(Hawaiian 0842864)
5 large eggs 1246768
1-1/2 cup half and half 5701065
1 teaspoon vanilla 5230040
1 tablespoon Grand Marnier Liquer, PLUS
1 teaspoon Grand Marnier Liquer
1/4 teaspoon salt 6040760
In a small heavy sauce pan, melt sugar,
butter and corn syrup at moderate heat
stirring until smooth. Pour this mixture
into a 13x9x2” glass baking pan. Cut 1”
thick slices from the center of the bread,
saving the ends for another use. Trim the
crust.
In a bowl, whip eggs, half and half, vanilla,
Grand Marnier, and salt. Place butter,
sugar, corn syrup mixture in the glass
baking pan. Then fit bread slices tightly in
baking pan. If bread does not fill pan add
an extra slice to fill bottom of pan. Pour
egg mixture over bread slices distributing
evenly.
24 hours). Take pan out of refrigerator
and let it come to room temperature.
Preheat oven to 350º F. Bake
uncovered in middle of oven until
puffed and edges are pale golden
brown. Approximately 35-49 minutes.
(May take longer depending on
your oven).
Cut into serving pieces and flip with
spatula so dark side is up. Serve dark
side up and spoon any remaining
sauce over top.
This recipe serves 6
Cover and place in refrigerator for at least
8 hours (may leave in refrigerator for up to
3
Jones D Sausage Pork Link Skls Gold Brn
160/1 oz.
1721323
Hatfld Sausage Pork Patty 4 oz.
1/10 lb.
2333987
Jones D Sausage Pork Ptty Precooked
80/2 oz.
1455039
Jones D Sausage Pork Patty Precooked
107/1.5 oz. 1794650
Jones D Sausage Pork Patty Precooked
160/1 oz.
1398718
Jennieo Sausage Turkey Patty Prckd Country
160/1.025 oz. 2210243
Jennieo Turkey Sausage Link Cooked
160/1.025 oz. 6515316
bagels, biscuits
& muffins
Lenders Assorted Bagel
72/4 oz.
5143177
Lenders Bagel Plain 3.1 oz. Traditional
12/6 ct.
1578145
Brdgfrd Biscuit Buttermilk Round 3”
100/2.25 oz. 1040120
Brdgfrd Biscuit Buttermilk Square 2”
120/1 oz.
1009786
Bkrs Cls Muffin English Split Fork 2 oz.
12/12 ct.
4183752
Bkrs Cls Batter Muffin Banana Walnut
2/9 lb.
3059177
Bkrs Cls Batter Muffin Blueberry
2/9 lb.
3059169
best brunch buffets
BaknJoy Batter Muffin Cappuccino Crazy
2/8 lb.
6195739
breakfast meats
Chfmate Beef Creamed Thin Sliced
6/#10
4096558
Bkrs Cls Batter Muffin Cinnamon Apple
2/9 lb.
3059086
Chfmate Gravy Sausage Country RTU
6/#10
4958542
Bkrs Cls Batter Muffin Cinnamon Chip
2/7 lb.
1685312
Chfmate Hash Corned Beef
6/#10
4146718
Bkrs Cls Batter Muffin Corn
2/9 lb.
3059037
Hatfld Sausage Pork Link A/C 2 oz. Frozen
2/10 lb.
1626266
Bkrs Cls Batter Muffin Cranberry Nut
2/9 lb.
3059060
Jones D Sausage Pork Link Precooked
100/1.6 oz. 1687631
Bkrs Cls Batter Muffin Honey Raisin Bran
2/9 lb.
3059136
Jones D Sausage Pork Link Skls Brn Prckd
200/.8 oz.
1455047
BaknJoy Batter Muffin Peanut Butter Cup
2/8 lb.
3807120
Jones D Sausage Pork Link Skinles Gld Brn
90/1.75 oz. 2266450
Bkrs Cls Batter Muffin Poppyseed Lemon
2/9 lb.
3059102
Hatfld Bacon Layflat 18/22 ct. Chef-Pleaser
1/15 lb.
1066588
Jones D Bacon Layflat Cherry Smkd 14/18
1/15 lb.
5690302
Sys Cls Bacon Layflat 18/22 ct. Grill Fresh
2/10 lb.
5886393
Hatfld Bacon Sliced Apple Wood #2
1/15 lb.
6906053
Jennieo Bacon Turkey Precooked Crispy
6/50 ct.
2182277
4
Bkrs Cls Batter Muffin Choc Cappuccino
2/9 lb.
4369088
danish & coffee cake
Awrey Cake Coff Long-John
8/19 oz.
1028125
Pellman Cake Crumb Apple Walnut
6/32 oz.
1732593
Bkrs Imp Danish Assorted Maestro
48/3.5 oz.
3677382
Mrsbwth Toast French Stick
180/.88 oz. 3028990
Smucker Jelly Mixed Fruit Cup
200/.5 oz.
4043915
Bkrs Cls Waffle Belgian 7" Round
36/5 oz.
2027761
Smucker Syrup Breakfast Cup
100/2.1 oz. 4896221
AuntJem Waffle Jumbo Heat&Serve
144/1.25 oz. 1583871
Smucker Syrup Breakfast Cup
100/1.4 oz. 4908299
Mrs. Bwth Waffle Jumbo Heat&Serv Bulk
144/1.4 oz. 3506425
Smucker Syrup Breakfast Sugar Free
100/1.1 oz. 5932280
Bkrs Cls Danish Asst Apple/Straw/Cheese IW
AuntJem Waffle Plain Heat&Serve
48/2.75 oz. 4459814
144/.83 oz. 1010297
Bkrs Imp Danish Assorted Mini Elegant
AuntJem Waffle Round Original
88/2 oz.
2938116
144/1.37 oz. 1997055
Bkrs Cls Danish Asst Pet 1.25 oz.
4/24 ct.
2290682
Bkrs Cls Danish Cinnamon Spiral IW 4”
24/3.75 oz. 4460051
croissants &
puff pastry
VdFrnce Dough Croissant Chocolsyr
84/3.5 oz.
1669738
VdFrnce Dough Croissant Spinsch & Feta
54/5.1 oz.
7547714
VdFrnce Dough Croissant Strawbry/Cheese
84/3.8 oz.
1669761
Bkrs Cls Dough Puff Pastry Sheet 10x15
20/12 oz.
2227700
Bkrs Cls Dough Puff Pastry Square 5x5
120/2 oz.
2227643
pancakes, french
toast & waffles
Bruce Mix Pancake & Waffle Sweet Potato
12/2.5 lb.
2835304
eggs, omelets
& quiche
Sys Imp Egg Bkfst Wrap w/Ham & Peppers
75/4 oz.
0152512
Sys Imp Omelet Egg Plain Skillet Style
48/3 oz.
7518582
Sys Imp Omelet Egg w/Cheese Skillt Style
48/3.5 oz.
7518723
portion control cups
Smucker Apple Butter Cup
200/.5 oz.
4089603
Smucker Honey Pure Cup
200/.5 oz.
4131405
Smucker Jam Assorted Sugar Free
200/3/8 oz. 6937445
Smucker Jam Blackberry Cup
200/.5 oz.
4046348
Dicknsn Jam Grape
200/.5 oz.
8654121
Smucker Jelly Assorted Cup #10
4089637
Sys Cls Mix Pancake Btrmlk Complete Hmsty 200/.5 oz.
6/5 lb.
4948220
Smucker Jelly Cherry Cup
200/.5 oz.
4225322
Constga Mix Pancake Sweet Cream
6/5 lb.
Smucker Marmalade Orange Cup
200/.5 oz.
4043931
fresh fruit salads
Sys Imp Melon Cantaloupe Chunk
1/8 lb.
6874960
Sys Imp Melon Honeydew Chunk
1/8 lb.
6874614
Sys Imp Pineapple Chunk Golden Ripe
1/8 lb.
2527851
Sys Nat Salad Fruit Al Fresco
1/14 lb.
3957198
Sys Imp Salad Grapefruit Section
1/24 lb.
2527844
Sys Imp Salad Orange Section
1/24 lb.
2527828
breakfast potatoes
Ore Ida Potato Hash Brown IQF Loose Shred
6/3 lb.
0013567
Ore Ida Potato Hashbrown Dice Random
6/5 lb.
0042947
yogurt
Yoplait Yogurt Strawberry Parfait Pouch
6/4 lb.
6472413
Yoplait Yogurt Vanilla Parfait Pouch
6/4 lb.
6472502
7743410
Auntjem Pancake Heat&Serve
144/1.25 oz. 1010255
Mrs. Bwth Pancake Heat&Serve Orig
144/1.25 oz. 2950459
AuntJem Toast French Cinnamon Thick
12/6 ct.
2151405
AuntJem French Toast Heat&Serve
144/1.5 oz. 1010222
AuntJem French Toast Stick
180/.88 oz. 8187908
5
6
frozen fruits
for smoothies
Sys Imp Berry Blend 4 Pk
1/20 lb. 6647606
Sys Imp Blackberry IQF
2/5 lb. 7724933
Sys Imp Blueberry Wild Maine IQF
2/5 lb. 2527596
Sys Cls Raspberry Red Whole IQF
2/5 lb. 1458595
Sys Cls Strawberry Whole IQF
1/10 lb. 4206710
cocktail mixes
marvelous mimosas
OceanSpray Juice Bottle Bar Mixer
Cranberry
12/32 oz. 5099122
Orange
12/32 oz. 5099080
Pineapple
12/32 oz. 4042263
mimosas with cointreau
OceanSpray Cocktail Mixer Sour Bar Btl
12/32 oz.
5099155
One of the most traditional brunch menu ideas? Serve it with Mimosas.
I think we all owe a kiss to whoever came up with the wonderful combo
of morning meals and Mimosas! In this recipe, the addition of Cointreau
orange liqueur to the traditional Mimosa recipe gives them something
extra special. Don’t have any Cointreau and don’t want to go out and buy
it? Don’t worry-- they’re great without it too.
Don’t leave the kids out of the fun! Make virgin Mimosas for the kiddos by
replacing the champagne with Sprite or 7-up.
1 part fresh orange juice, chilled
3865896
1 part dry champagne or cava, chilled
Splash of Cointreau
1 raspberry, to garnish (optional)
1182336
Toothpick (optional)
Be sure all ingredients are very cold.
Fill a champagne flute about halfway with
orange juice. Fill it the rest of the way with
champagne or cava. Add a small splash of
Cointreau.
Spear a raspberry with a toothpick and lay
over the mouth of the champagne flute
for a garnish.
Daileys Cocktail Mix Bar RTU
4/1 gal.
4102406
Mjr Ptr Cocktail Mix Bloody Mary
12/1 ltr.
8087470
OceanSpray Cocktail Mix Bloody Mary Bar
12/32 oz.
5084611
Daileys Cocktail Mix Bloody Mary
Salsa 12/750 ml 6717474
Thick & Spicy 12/32 oz. 6717417
Trpclsn Cocktail Mix Mango Daiquiri
6/.5 gal.
8466033
Daileys Cocktail Mix Margarita
9/64 oz.
4438198
Sys Imp Mix Cocktail Margarita
6/64 oz.
7455421
Trpclsn Cocktail Mix
Margarita Frzn 4/1 gal. 8465468
Peach Daiquiri 6/.5 gal. 8465702
Daileys Cocktail Mix Pina Colada
9/64 oz.
4216826
Trpclsn Cocktail Mix
Raspberry 6/.5 gal. 8973978
Stwbry w/Fruit 4/1 gal. 8973937
Daileys Cocktail Mix Strawberry Daiquiri
9/64 oz.
4286449
Sys Imp Cocktail Mix Sweet/Sour RTU
6/64 oz.
7455496
7
ham glazes
clementine
peppercorn
1-1/2 cup light brown sugar, packed
1854694
2 Clementines, quartered, skin-on
7317852
1 jalapeño chile pepper, stemmed,
seeded and coarsely chopped 1048230
2 tbsp. white wine vinegar 4066106
1 tbsp. crushed red peppercorn 9806423
1 tsp. crushed red peppercorn
1 tbsp. Dijon mustard 4064978
1/2 tsp. ground cinnamon, freshly ground
Combine all in food processor and pulse
until chiles are reduced to tiny green
flecks. Transfer to jar with tightly sealed
lid. Make a day in advance for flavors to
bloom and for glaze to thicken.
currant
1 cup golden raisins
1 cup water
caramel walnut
cranberry
1-1/2 cups brown sugar 4279592
1 lb. can whole cranberry sauce 5729983
1 cup orange juice 3865896
3/4 cup mulled apple cider
1 cup brown sugar 4279592
1/2 cup brown sugar 4279592
1/3 cup crushed ginger snaps
1/4 cup orange juice 3865896
2 tbsp. corn starch 4073441
3/4 cup toasted walnut pieces
4645388
1/2 tsp. ground cloves 5228663
1/4 tsp. allspice 5228275
1/4 tsp. cinnamon 5228630
Toast walnuts. Ten minutes prior to
serving ham, place a sauce pan over
high heat and combine brown sugar
and apple cider. Bring to a boil, then
reduce to a simmer until it forms into
a thick syrup, about 6 to 8 minutes.
Remove from heat and add ginger
snaps and walnuts to syrup.
1/4 tsp. allspice 5228275
Cook raisins in water until water is
absorbed. Add remaining ingredients
and cook until thickened.
Cook all together until thickened.
apricot
maple
1 cup maple syrup
1/4 cup apricot jam
4 tbsp. prepared mustard 4006797
2 tsp. Dijon mustard 4064978
1 cup apple juice 4061776
2 tsp. apple cider vinegar 4188645
8
1/2 cup red currant jelly
Bbrl Cls Ham Buffet Bnls Millennium W/A
2/9-13 lb.
4243705
Bbrl Cls Ham Pit Bnls Smkd Old Fashn W/A
1/14-19 lb. 8974461
Bbrl Cls Ham Pit Honey/Brown Sugar W/A
2/14-19 lb. 3394053
Bbrl Imp Ham Bnls Hickory Hearth N/j
2/7-9 lb. avg. 8970428
Bbrl Imp Ham Buffet Bnls 21 Century
2/10-12 lb. 3922317
Bbrl Imp Ham Spiral Sli Smkd Whl N/J
1/15-19 lb. 3922655
Hatfld Ham Bnls Carving Chef Pleaser
1/18/20 lb. 3892049
Hatfld Ham Bonein Shankless Skinless
2/14-17 lb. 8096109
raspberry
red wine cranberry
4 tbsp. lemon juice 8624161
1 cup dried cranberries 7102403
1/2 cup seedless red raspberry jam
3 cups dry red wine
1/2 cup dry white wine
2 oranges, juiced 7412604
1 tbsp. corn starch 4073441
1 cup sugar 5087572
2 tbsp. butter 5925987
Combine in saucepan over medium
heat. Bring to a simmer, then reduce
heat to low and reduce liquid by half.
Blend wine and lemon juice into corn
starch in saucepan. Add about one half
of the jam. Cook and stir until thickened
and bubbly. Stir in remaining jam and
butter. Heat until butter melts.
hoisin sesame
plum glaze
brandy marmalade
1 cup red plum jam
1-1/2 tbsp. brandy
2 tsp. hoisin sauce 6295410
2/3 cup orange marmalade 4186441
2 tsp. chopped green onion 7350788
2/3 cup orange juice 3865896
2 tsp. sesame oil 5623277
3 tbsp. brown sugar 4279592
1/2 tsp. grated fresh ginger 6894141
2/3 cup raisins 4010815
In glass 2-cup measuring cup, whisk
together all ingredients. Microwave
on high for 1-1/2 to 2 minutes; stirring
every 30 seconds.
Combine all in saucepan. Cook over
low heat for approximately 10 minutes,
stirring frequently. Spread glaze on ham
during last 30 minutes of baking. May
repeat glazing 15 minutes prior to end of
baking.
2 tbsp. soy sauce 4005567
Hatfld Ham Buffet Chef Foodservice 10%
2/12 lb. avg. 6505101
Hatfld Ham Buffet Foodservice 22
2/11 lb. avg. 6670616
Hatfld Ham Country Football Style
4/10-12 lb. 1066562
Hatfld Ham Spiral Half w/Honey Glaze Pkt
2/8.5 lb. avg. 9908823
Hatfld Ham Virginia Brand Cooked
2/13 lb. avg. 1881085
Hormel Ham Buffet Boneless Cure 81 Endless
1/8 lb. avg. 1838051
Kunzler Ham Bnls Blk Forest Hny
2/7 lb. avg. 8583411
Kunzler Ham Pit Bnls Fully Cooked
3/11 lb.
8078354
Kunzler Ham Smkd Medallions
4/1.5 lb.
8703093
9
pies top 2011 restaurant trend list
Mini plates, fried vegetables among other
trends, predicts consultancy group
By Ron Ruggless, October 21, 2010
From Nation’s Restaurant News
Freeman noted that Hill Country Chicken
in New York City even sponsors a “Pie
Happy Hour” to showcase its wide variety
of pies from whiskey-buttermilk to applecheddar and more traditional banana and
coconut cream pies.
“This is not just sweet pies, this is savory
pies, bite-sized pies. They are even
blended into milkshakes,” he said. “I’ll eat
pie if I don’t get this one right at the end
of the year.”
Other trends noted by Freeman included:
• The new mom and pop. Self-financed
restaurants built on limited budgets
are growing in number. “This is an
economic decision,” he said. “There
are a lot of people out there who still
want to open up restaurants, and it’s a
good opportunity to look at real estate
in a down economy.” The restaurants
are typically small and the owners are
extremely involved. Some examples
are eVe in Berkeley, Calif., and Sons &
Daughters in San Francisco.
Pies, both sweet and savory, will be the
top restaurant trend in 2011, a California
consultancy predicts.
Andrew Freeman, whose Andrew
Freeman & Co. of San Francisco consults
on marketing for restaurants and hotels
nationwide, detailed some top trends in a
recent webinar.
10
“If I had one trend — one trend — of the
year that I could predict, that’s why it’s in
the No. 1 position, this would be the trend
for pie,” he said. “I think that we’re going to
make room for pie shops in the next year.”
He said it follows on the heels of cupcake
shops.
• One-ingredient restaurants.
“Restaurateurs are taking one
ingredient and building full restaurants
around them,” Freeman said. Following
on the several-year trend of gourmet
burgers, the trend is extending to
grilled cheese sandwiches, hot dogs
and sliders. “We’re predicting perhaps a
peanut butter restaurant next or a big
biscuit restaurant,” he said.
• Fried vegetables. Once-obscure
vegetables are getting the crisp
treatment with such items as fried
Brussels sprouts, fried cauliflower and
turnip chips.
• Soft-serve. Chefs are using soft-serve
ice cream machines to produce savory
flavors as well as more exotic flavors,
such as the coconut-water soft serve
with brownie bites at Belly Shack in
Chicago.
• High-end junk food. “I feel like that
munchies we grew up on are going to
show up with interpretations done by
chefs in really the most unique ways,”
Freeman said, suggesting house-made
Cheetos, Bugles, Slim Jims and jerky.
• Mini plates. “Small plates were the
big buzz word over the last couple of
years,” Freeman said. “This year mini is
the new buzz word. Mini everything:
mini portions, mini desserts.” The
reason, he said, is it fits into tighter
budgets. “Everybody wants a little
more of everything. Our sense of
wanting to be satisfied and fulfilled
and experience as much as possible is
really, really key.”
• Vegetables. “There are even
restaurants that are going meatless
Mondays,” Freeman said. “The reason is
the celebration of gardens and farms
and relationships with farmers.”
• Hot dogs and sausage shops.
Examples include Brats Dogs & Wieners
in New York. “They are moving from
stands into restaurants,” Freeman said.
• Popsicles. Similar to the soft-serve
trend, iced treats are showing up in
flavors such as sugar-snap pea.
• Yogurt. It will show up as sun-dried,
freeze-dried, smoked and pressed and
in imported variations such as skyr
from Iceland and labne from Lebanon.
• Multi-purpose spaces. Eataly in New
York is an example. “We are going to
see markets opening in the corners of
restaurants,” he said.
• Minimal menus. “A couple of years
ago, we found a lot of people were
getting very wordy and descriptive in
their jargon on their menus,” Freeman
said. Eleven Madison Park in New York
focuses on ingredients.
• Dirt. Abandoning sauces, some
chefs are turning to dried, crumbled,
powdered ingredients to add texture
and flavor. Noma in Copenhagen,
Denmark, offers radishes with toastedmalt “dirt.” Such a technique may be
used by chef Dominique Crenn, who
plans to open a restaurant in San
Francisco in January.
• Hearth-healthy. Wood-fired ovens will
be used to roast vegetables and larger
cuts of meat and whole animals.
11
center of the plate perfect
beef
Bbrl Imp Beef Prime Rib Rare Bnls CH 1”
2/13-16 lb.
7197171
Bbrl Cls Beef Roast Pot CH Ckd w/Gravy
2/8-10 lb.
9089475
Bbrl Cls Beef Roast Pot Flat Ckd MW Ls
3/6-8 lb. avg. 5485996
Bbrl Beef Roast Top Rnd Sli C/Off
4/2.5 lb.
1962869
poultry
Sys Imp Chicken Brst Airline Skinon 10 oz.
18/10 oz.
7041916
Sys Cls Chicken Brst Ala Kiev Brd
36/4 oz.
1624287
Sys Cls Chicken Brst Cordon Bleu Brd
24/7 oz.
1624311
Sys Cls Chicken Brst Cordon Bleu Royal
36/4 oz.
1624329
Barber Chicken Brst Creme Brie & Apple
18/8 oz.
7327838
Barber Chicken Brst Creme Brie & Apple
20/6 oz.
7900453
Sys Cls Chicken Brst IFZ Marn Ziploc
48/4 oz.
9562844
12
Sys Cls Chicken Brst IFZ Marn Ziploc
48/5 oz.
9562877
Sys Cls Chicken Brst IFZ Marn Ziploc
48/6 oz.
9562885
Sys Imp Chicken Brst Saltimbocca
18/8 oz.
7062959
AlaHnry Chicken Breast Stuffed
24/6 oz.
9650219
AlaHnry Chicken Breast Stuffed
24/8 oz.
9649468
AlaHnry Chicken Breast Stuffed
24/5 oz.
9753740
AlaHnry Chicken Brst Stuffed Apple Raisin
24/6 oz.
0049959
Sys Imp Chicken Brst w/Brd Stuff Unbrd
18/8 oz.
7062973
Sys Cls Chicken Brst w/Broc & Chs Brd
36/4 oz.
1624295
Sys Cls Chicken Brst w/Broc & Chs Brd
24/7 oz.
1624337
Perdue Turkey Brst Roast w/Handle
2/5-7 lb. avg. 0770412
Perdue Turkey Filet Marn RTC 4 oz.
1/10 lb.
4444188
seafood Bass Sea Chilean 4 oz.
1/10 lb.
6366492
Fishery Cod Filet Panseard Rotisserie Style
32/5 oz.
8295105
Fishery Cod Filet Potato Crusted w/Chive
1/10 lb.
2898229
Fishery Cod Filet Summer Herb Crusted
1/10 lb.
2898294
Mrs Fri Crab Cake Brd O/R Krabby 3 oz.
1/10 lb.
1783950
PhilFds Crab Cake Coastal 3 oz.
2/12 ct.
6023426
Byrd Crab Meat Claw Pasteurized
12/1 lb.
8823437
Byrd Crab Meat Deluxe Pasteurized
12/1 lb.
9158858
Byrd Crab Meat Jumbo Lump Pasteurized
12/1 lb.
5617386
Byrd Crab Meat Lump Pasteurized
12/1 lb.
5617014
Byrd Crab Meat Special Pasteurized
12/1 lb.
5617600
Monkfish Filet Skinless Large Fresh
1/10 lb. avg.
2266484
Monkfish Filet Fresh
1/10 lb. avg.
1155746
Portbty Shrimp Brd Rd Cocont 16/20 C/T
4/2.5 lb.
4599999
Fishery Sole Elite w/Scallops&Crabmeat
1/10 lb.
1467513
Shrimp GH Brn U/10 Equadr
6/4 lb.
6343216
appetizers
Viking Sole Stfd Spinach & 5 Cheese
32/5 oz.
9112442
Shrimp GH Brn U/12 Equadr
6/4 lb.
6343226
Sys Imp Apple Stick Battered
6/2 lb.
1100494
Swordfish Loin Reg Cut Fresh
1/10 lb. avg.
1476522
Shrimp Gh Brn U/15 Ecuador
1/4 lb.
8589935
Sys Imp Asparagus In Phyllo w/Cheese
4/25 ct.
0662460
Fishery Tilapia Fil Garl/Herb Panseard
32/5 oz.
5643765
pork Viking Tilapia Fil Pecan Crun 4.5
1/10 lb.
6161790
Hatfld Pork Sirloin Bnls Flat Iron St
1/10 lb.
7035316
Fishery Tilapia Fil Trtlla Crusted
1/10 lb.
2902021
Hatfld Pork Strip Steak Prem Resv
16/8 oz.
8293429
Portsim Trout Rnbow Bfly Bnls 6 oz.
2/5 lb.
3288594
duck Portsim Trout Rnbow Bfly Bnls 8 oz.
2/5 lb.
3289105
Maplelf Duck Brst Bnls Raw Skon
32/6-7 oz.
5844123
Tuna Loin Albacore Fresh
1/15 lb. avg.
2321966
Maplelf Duck Half Rstd Part-Boned
12/10-12 oz.
7014830
Tuna Loin Fresh #2
1/10 lb. avg.
2109197
Maplelf Duck Leg Confit
12/8 oz.
2085728
Philfds Tuna Steak 6 oz. Co
1/10 lb.
7665090
lamb Philfds Tuna Steak 8 oz. Co
1/10 lb.
7665106
Catelli Lamb Chop Loin 7 oz. B/I 1232
1/10 lb. avg.
8513822
Tuna Yellowfin # 2 Fresh
1/10 lb. avg.
3543360
Catelli Lamb Chop Loin B/I 6 oz.
14/2 pc. pk.
3999703
Mrs Fri Lobster Imit Sensations
6/2 lb.
4488276
Sys Imp Lamb Chop Loin Ch Frsh
27/6 oz. avg.
6192488
Cisland Lobster Tail Split Ww 8 oz. Nic
1/10 lb.
0212441
Catelli Lamb Loin Chop 8 oz.
1/10 lb. avg.
2608750
Lobster Tail Wrm Wtr 10-12 oz.
1/10 lb.
1793967
veal Lobster Tail Wrm Wtr 14-16 oz.
1/10 lb.
1879105
Catelli Veal Cutlet Hip 3 oz. Pounded
53/3 oz.
9729823
Lobster Tail Wrm Wtr 5 oz.
1/10 lb.
1281005
Catelli Veal Cutlet Hip 5 oz.
1/10 lb. avg.
3522067
Lobster Tail Wrm Wtr 6 oz.
1/10 lb.
1074160
Catelli Veal Cutlet Hip Cut 6 oz.
1/10 lb. avg.
9508482
Lobster Tail Wrm Wtr 7 oz.
1/10 lb.
1359876
Catelli Veal Osso Bucco Ckd w/Sauce
12/16 oz.
8943985
Lobster Tail Wrm Wtr 8 oz.
1/10 lb.
1074178
Catelli Veal Rack Bobby Frnchd
10/16-18 oz.
0031841
Lobster Tail Wrm Wtr 9 oz.
1/10 lb.
1359892
Sys Imp Beef Duxelle En Croute
4/25 ct.
6965505
Appetzr Beef Hibachi On Skewer
4/25 ct.
5443981
Paulsen Beef Wellingtn w/Maytag Cheese
50/1 oz.
7610358
Sys Imp Brochette Chicken/Pineapple
4/25 ct.
2566529
Paulsen Chicken Coq Au Vin Crout
50/1 oz.
7610393
Sys Imp Chicken Sate
4/25 ct.
9250275
Philfds Crab Spring Roll
1/96 ct.
0113977
Sys Imp Eggroll Vegetable
4/25 ct.
2566586
Sys Imp Frank In Puff Pastry
4/25 ct.
3797867
Sys Imp Hot Hors D’oeuvre Assorted
4/25 ct.
3184322
Sys Imp Italian Antipasto Skewer
4/25 ct.
9841107
Royaldr Potsticker Pork Gourmet
120/.7 oz.
7782689
Sys Imp Quesadilla Chkn Smkd Cornuc
4/25 ct.
7716392
Sys Imp Quesadilla Vegetable
4/25 ct.
7715733
Sys Imp Quiche Lorraine Petite
4/25 ct.
2566685
Sys Imp Quiche Petite Assorted
4/25 ct.
2566677
Sys Imp Scallop Bacon Wrapped
4/25 ct.
7876022
Aptzr Scallop/Bacon
1/5 lb.
8410136
13
14
sensational sides
green beans with hazelnuts & lemon
1-1/2 pounds fresh green beans, washed
and trimmed 1810910
2 tablespoons olive oil 5534151
1-1/2 teaspoons lemon zest 1223361
1/3 cup chopped toasted hazelnuts
salt and pepper to taste
In a large pot of salted boiling water,
cook beans 3 to 8 minutes or until
tender. Drain and place in a large bowl.
Add olive oil, lemon zest, hazelnuts,
salt and pepper. Beans may be made 1
day ahead, chilled and covered. Reheat
beans, preferably in a microwave.
potatoes
Simprst Potato Diced Redskn Rst Rose
6/2.5 lb.
8843591
Ore Ida Potato Fry Mashed Smiles
6/4 lb.
4313920
McCain Pot Pancake Mini Babycake
6/3 lb.
7383482
Simprst Potato Rstd Baby Bakers Whl
6/2.5 lb.
8461089
Simprst Pot Russet Rstd Herb & Garlic
6/2.5 lb.
8839532
Pnobsct Pot Skin 140-160 ct. Bkd Boat
4/6 lb.
1607738
vegetable sides
Simplot Whoel Edamame Shelled
6/2.5 lb.
9442138
pan fried asparagus
Sys Imp Squash Btternut Ckd Boil/Bag
12/4 lb.
0570481
Upsides Veg Blnd Rstd & Exotic Grains
6/2.5 lb.
6566968
1/4 cup butter 5926910
2 tablespoons olive oil 5534151
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
5229273
Sys Cls Veg Blnd Chfcut Tuscany
6/4 lb.
6453658
Sys Imp Veg Blnd Germany Gr A
6/4 lb.
1171776
Sys Imp Veg Blnd Manhattan Mdly
6/4 lb.
2469807
3 cloves garlic, minced 1048172
Simprst Veg Blend Pepper & Onion
6/2.5 lb.
8819492
1 pound fresh asparagus spears, trimmed
4418752
Simprst Vegetable Corn And Peppers
6/2.5 lb.
8838922
Melt butter in a skillet over medium-high
heat. Stir in the olive oil, salt, and pepper.
Cook garlic in butter for a minute, but do
not brown. Add asparagus, and cook for
10 minutes, turning asparagus to ensure
even cooking.
Sys Cls Yam Cut Fancy
6/#10
4114625
Sys Imp Yam Whole Fancy 20/30 ct.
6/#10
4113106
Sys Imp Yam Whole Fancy 30/40 ct.
6/#10
4113148
15
trends
tapas & small plates
Small is beautiful. At least that’s the
thinking of the restaurateurs and chefs
who are driving the latest culinary trend:
small plates.
Whether it’s designer tapas at Boqueria
and Tasca in New York City, Mediterraneanstyle charcuterie and cheese plates at
AOC in Los Angeles, a five-course seasonal
vegetarian tasting menu at Green Zebra
in Chicago, or Japanese-inspired raw-fish
dishes at Ame in San Francisco, scaleddown portions in various guises are being
dished up across the country.
At first glance, the concept seems
customer-friendly: With these appetizeresque portions, you can mix and match
and taste and graze, and each serving
costs less than a main course. But there’s a
little secret: Serving less can mean selling
more, thereby boosting a restaurant’s
bottom line.
Communal nibbling is a tradition in many
cuisines. Spaniards have their tapas, the
16
Cantonese consume their dim sum, Greeks
celebrate their mezze, and the Japanese
feast on sakana at izakaya bars. It’s a social,
yet intimate, dining experience, says
Craig Wilson, chef-owner of Tasca Tapas,
who adds that it’s fun to share and try
different things. For peripatetic palates,
the small-plate option is also safer than
settling on one big entrée. Customers
don’t necessarily want to order a $30 or
$40 entrée, then get stuck with something
they don’t like, says Wilson.
The advantages for restaurants are easy
to tally. For one, the small-plate approach
can be an effective way to “upsell” menu
items, says Green Zebra chef-owner
Shawn McClain, who features 20 to 25
petite portions on his vegetarian menu.
“So, although the price point seems
lower on the menu, in a lot of cases you
are upselling the number of items—and
especially at the tables that are sharing,” he
says. McClain’s staff has taken advantage
of those opportunities. Since opening
in 2004, sales at his 60-seat, dinner-only
restaurant have hovered between $1.2
million and $1.4 million a year.
Another valuable benefit is that small
plates are served on an “as ready” basis
(rather than sequentially like a traditional
meal), thereby giving a kitchen greater
flexibility. For example, an order of six
regular-size entrées has to be carefully
timed so that each one is ready to go
at the same moment, which can slow a
kitchen down. But with small plates, food
goes out as it’s cooked, explains Suzanne
Goin, chef-owner of AOC. “We definitely
have more flexibility, and that saves us
time, which allows us to keep cooking and
keep making more food and therefore
selling more food.”
Maximizing product is a third advantage.
Chefs waste less food because they
can use smaller cuts of meat, poultry,
and seafood in a dish. For instance, if a
premium center cut of salmon goes into
a full-size entrée, the trimmings can be
turned into a tasting portion of sushi
or perhaps a ceviche. A chef who offers
small plates on his menu can use smaller
cuts to create a product that customers
perceive as “high value,” says Victor Gielisse,
associate vice president of Industry
Solutions Group, the consulting arm of the
Culinary Institute of America.
And, evidently, if those customers perceive
a chef’s small plates as sufficiently high
in value, they’ll return for more. Ravel
Centeno-Rodriguez, who co-owns Los
Angeles’ Minibar, offers a 39-item menu of
global bites—which Centeno-Rodriguez
dubs “attention-deficit cuisine”—including
Chicken Reggae Satay (Jamaican jerk
chicken) and Salamb Bombay (Indian
curry-rubbed lamb chops). “About 75
percent of our business consists of repeat
customers,” he says. “They come back
not only for their favorites, but also to try
everything on the menu,” he says.
There are also monetary benefits beyond
the kitchen. Restaurateurs capitalize on
the difficulty many diners have in gauging
how much food they’re ordering. And it’s
not always as easy for customers to keep
a running tab of a small-plates meal as it is
with a standard appetizer/entrée/dessert.
So diners frequently order more than they
intend to—or actually need—which drives
up the average check. Sticker shock isn’t
uncommon when the bill arrives
Finally, there is a food-beverage formula,
well known to restaurateurs, that supports
the small-plates strategy: More dishes
equals more drinks. “The format lends
itself to a convivial, casual atmosphere
where people tend to drink more, and that
increases the total check,” says Yann de
Rochefort, owner of Boqueria. Goin, who,
with business partner Caroline Styne, coowns both AOC and Lucques, a traditional
full-service Mediterranean restaurant in
West Hollywood—makes a bigger profit
on wine sales at AOC than at Lucques.
At AOC, which has a small-plates dinner
menu as well as a wine bar and cheese bar,
the sales ratio is 55 percent food versus 45
percent wine, she says. “For Lucques, it’s 65
percent food versus 35 percent wine.”
Because alcohol is the highest-margin
part of the restaurant business, this
phenomenon beefs up an eatery’s bottom
line significantly and encourages the
creation of specialty cocktail programs or
wine pairings.
The sophisticated diner shouldn’t
necessarily find these machinations offputting. After all, if customers didn’t enjoy
the small plates, the trend would die fast.
And for now, they are hungry for more.
17
18
just peachy
amaretti-stuffed peaches
1/2 stick (1/4 cup) unsalted butter,
softened 9809419
Put oven rack in middle position and
preheat oven to 350°F.
1 cup coarsely crumbled amaretti (Italian
almond macaroons, preferably Lazzaroni
brand)
Melt 2 tablespoons butter and pour into a
13- by 9-inch glass or ceramic baking dish.
2-1/2 tablespoons all-purpose flour
8378345
Pulse 3/4 cup crumbled amaretti in a
food processor until finely chopped, then
add flour, sugar, salt, and remaining 2
tablespoons butter. Blend until butter is
incorporated, then add egg and blend
until smooth.
2 tablespoons sugar 5087572
1/8 teaspoon salt 6040760
1 large egg 2105849
8 firm-ripe small peaches (about 2 lb),
halved lengthwise and pitted
Accompaniment: mascarpone cheese
1768324 or crème fraîche 0531517
Scoop out just enough peach pulp from
center of each peach half with a melonball cutter or a small spoon to create a
1-inch-deep cavity. Arrange peaches,
cut sides up, in baking dish, then brush
skins with melted butter from dish. Divide
amaretti mixture among cavities, then
sprinkle remaining 1/4 cup crumbled
amaretti over filling. Bake until filling is
puffed and crisp, 40 to 50 minutes. Serve
warm or at room temperature.
desserts
Sys Imp Cake Carrot 24K 10” 12 cut
2/104 oz.
5652946
Pellman Cheesecake Variety Choices
6/60 oz.
4899286
Sys Imp Cake Choc Confusion 14 ct.
2/5.5 lb.
7085236
Sys Imp Dessert Mini Brownie Bite
2/4 lb.
1886381
Sys Imp Cake Lemon Berry Cream
4/91.2 oz.
5811581
Pellman Pie Peanut Butter 9"
6/40 oz.
2168789
Awrey 3 Layer Red Velvet Cake
4/9”
5827742
Sys Cls Tart Very Berry Deep Dish 10"
2/3.1 lb.
8230938
Pellman Cake Layer Banana 9"
4/48 oz.
3388485
toppers
Pellman Cake Layer Lemon Torte
4/48 oz.
2168508
Cakerie Cake Sheet Tiger Triple Chocolate
2/175 oz.
9184912
Smucker Topping Asst Platescaper #1
12/19.5 oz. 1181775
Cakerie Cake Mango Mousse Super Size
2/178 oz.
8653350
Cakerie Cake Toffee Sticky Pudding
2/140 oz.
7900741
Smucker Topping Caramel Platescaper
12/19.5 oz. 3127495
Cakerie Cake Sheet Lemn & Cream Shrtck
2/187 oz.
6161640
Pellman Cheesecake Raspberry 14 cut
6/60 oz.
7144900
Lyon M Sauce Asst Dessert Desnr Topping
12/ea.
3237088
Cakerie Cake Sheet Strawberry Shortcake
2/187 oz.
2297547
Pellman Cheesecake Strawberry N’ Cream
6/48 oz.
4883231
19
Going Beyond the Plate
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and equipment from Sysco.
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