Nakoda Lodge - syscocalgary.ca

MAY 2009
Sysco Foodservice World
Nakoda Lodge
where tradition and culture meet
May at a Glance
Help Wanted
The Making of a Great Chef
Sysco Recipes
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Savin 0 – June 6
May 1
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IN THIS ISSUE
8
6
25
34
FEATURES
4
Editor’s Letter
6
By the Numbers
8
May at a Glance
25
Kitchen Gadgets
30
Produce News
34-35 Sysco Recipes
This magazine is printed on acid and chlorine free paper.
www.sysco.ca
1
IN THIS ISSUE
14-15
10-11
18-19
26-27
ON THE PLATE
10-11 Nakoda Lodge –
where tradition and culture meet
by Christopher Sprentz
14-15 Help Wanted
by Jennifer Allford
18-19 Chris Thomson CCC
“The Making of a Great Chef ”
by Christopher Sprentz
26-27 Dressed for Success
by Mary Sue Waisman
2
www.sysco.ca
SUPC 2285633
2895704
0378968
7682396
7754369
www.sysco.ca
Size
1/16 L
Light 1/16 L
200/18 ml
Light 2/3.78 L
2/3.78 L
3
Foodservice World is Published monthly by
Sysco Food Services of Calgary
4639 – 72 Avenue S.E.
Calgary, AB, T2C 4H7
Telephone: (403) 720-1474
Facsimile: (403) 720-1557
For Advertising rates, information,
letters, suggestions or ideas contact us at
the numbers above.
Subscriptions are available for
$25 per year.
Sysco Calgary Marketing
Marketing Manager
Christopher Sprentz CCC
CHECKING IN
A Note from the Editor
Welcome to the May Edition of Food Service
World!
This month is packed with great products and
Editorial Enquires
Please call (403) 720-1502 or
fax (403) 720-1557 or
email to [email protected]
www.Syscocalgary.ca
great features to help your business succeed.
This month, Jennifer Allford takes a look at how
the tides have changed in our industry’s labor
market, and how our “help wanted” signs have
a whole new focus. Mary Sue Waisman offers a
Creative Design by
tasty look at dressing up our mundane salads.
I hit highway 1A this month and stopped in to
Desktop Publishing
[email protected]
see Chef Chris Van Mulligen and his crew at the
Inc.
Nakoda Lodge, and another stop at the Banff Center to chat with Sous Chef Chris
Printed by
Thomson about his recent wins in culinary competition.
This is an especially important month, with Mother’s Day on May 10th. Did you
know that Mother’s Day is one of the busiest days for the restaurant industry?
Campbell Company of Canada
Chapman’s Ice Cream Ltd
El Molino
Georgia Pacific
Golden Boy Foods Inc
H J Heinz Company of Canada Ltd
Highliner Foods Inc
Kraft Canada Inc
Maple Leaf Foodservice/Schneider’s
McCain Foods
Mother Parkers Teas & Coffee
Pliant Corporation
Saputo
Sky Fruit International
Sun-Rype Products Inc
Ultima
Vitality Foodservice
Weston Foodservice
Windsor Salt Co
WT Lynch
©2009 by Sysco Food Services of Calgary
All rights reserved.
4
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If you’re heading out to your favorite eating establishment, don’t forget to make
reservations!
Be sure to check out the recipes we have put together. There are some fantastic
trendy ideas that are sure to please your customers!
Have a great month!
0364539 – sauce salsa med 4x 3.75lt
2439784 – sauce salsa mild thick & chunky 4x 128oz
2440220 – sauce salsa med thick & chunky 4x 128oz
www.sysco.ca
5
Sysco Resource Centre
3,500
There are about 100,000
bacteria in one litre of
drinking water.
90
10
A family of four could live for
10 years off the bread produced
by one acre of wheat.
9
Canada has the ninth
biggest economy of the
world.
It takes 3500 calories to make
a pound of fat!
Over 90% of all fish
caught are caught in the
northern hemisphere.
#1
Chocolate is the number one foodstuff
flavour in the world, beating vanilla
and banana by 3-to-1.
10,000
There are more than 10,000 varieties
of tomatoes
6
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40,000
100,000
By the Numbers
American Airlines saved
$40,000 in 1987 by
eliminating one olive
from each salad served in
first-class
Introducing Pan-Sear Selects®
Seasoned Fillets
Lightly seasoned and flavourful, FPI Pan-Sear
Selects were specifically created to
minimize labour, reduce cook
time, and deliver greater
versatility to a range of
food service operations.
Available in three
popular flavours:
Roasted Garlic &
Herb Tilapia, Lemon
Pepper Sole, and Teriyaki
Sesame Salmon.
They can be easily
flat-grilled, pan
sautéed, deep-fried,
or baked in less than
ten minutes from
either a frozen or
defrosted state.
Roasted Garlic & Herb Tilapia
Lemon Pepper Sole
Teriyaki Sesame Salmon
SUPC CODE
DESCRIPTION
SIZE / PACK
5619426
5645886
5643765
FPI Pan-Sear Lemon Pepper Sole
FPI Pan-Sear Teriyaki Sesame Salmon
FPI Pan-Sear Roasted Garlic & Herb Tilapia
5 oz 10 lb
5 oz 10 lb
5 oz 10 lb
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7
Sysco Resource Centre
Sunday
May 2009 at a Glance
Monday
Tuesday
Ongoing
Ongoing
Ongoing
April 17-June 21
“Corner Gassed”
Jubilations Dinner
Theater
May 1-10 Shrine Circus
Deerfoot Outlet
Mall
May 18-21
Westerner Horse
Show
Westerner Park,
Red Deer
May 24-27
Westerner Quarter
Horse Show
Westerner Park,
Red Deer
3
4
5
April 23-June 28
Buddy: The
Buddy Holly Story
Stage West
Shrine Circus
Enmax Centrium,
Red Deer
Wednesday
Thursday
1
Friday
Celtic Thunder
Enmax Center,
Lethbridge
6
7
8
Stars on Ice
Pengrowth
Saddledome
Saturday
2
9
Buckcherry w/
The Trews
Medicine Hat
Arena
10
Emerson Drive
Esplanade Arts &
Heritage Center,
Medicine Hat
11
The Stills
MacKewan Hall
Ballroom
12
Lewis Black
Jack Singer
Concert Hall
13
14
15
16
PacifikaJack
Singer Concert
Hall
Patrick Watson
Theater Junction
Grand
Strung Out
MacKewan Hall
Ballroom
Shrine Circus
Medicine Hat
Arena
Mother’s Day
17
18
19
20
21
22
23
24
25
26
27
28
29
30
Mac Homer
Esplanade Arts &
Heritage Center,
Med Hat
31
8
Il Divo
Pengrowth
Saddledome
TV On Radio
MacKewan Hall
Ballroom
Jeff Foxworthy
Southern Alberta
Jubilee
Firefit Firefighter
Combat Challenge
Westerner Park,
Red Deer
Lilac Festival
4th St SW
www.sysco.ca
Lou Gramm
Deerfoot Inn &
Casino
Kenny Shields &
Streetheart
Deerfoot Inn &
Casino
www.sysco.ca
9
FEATURE CUSTOMER SoHo Bar & Grill
Nestled in the Foothills of the Rocky Mountains, the Nakoda lodge rests overlooking
tranquil Chief Hector Lake, in between Canmore and Cochrane, Alberta. Wesley First
Nation originally established the Lodge in 1981 as a destination to promote the culture.
R
ich in aboriginal culture, the traditional log construction of
the facility is a breath-taking experience for guests wanting to
escape the hustle and bustle of city life and venture out on a short
30 minute drive from Calgary’s city limits, west to Morley, on
highway 1A. Upon arriving at the resort, one can’t help but feel
extracted from the hectic metropolitan life that is temporarily
abandoned to come and spend a day at this wonderful retreat.
The lodge, at the western tip of the Stoney reserve, is located in an area
rich in native history. The name “Na-ko-da” in the Stoney language
means “people,” and the name “Stoney” Indian was first used by early
white explorers because of the Stoney’s method of making broth. A
fire was first made by placing round stones around the fire in order to
become very hot. A small hollow was then dug into the ground and
lined with rawhide to form a bowl. Pieces of meat and vegetables were
placed in the bowl and water was added. The hot stones were then taken
from the fire and placed into the broth to cook it. The stones would not
burn holes into the rawhide, but only make the water very hot. European
explorers noticed this clever way of making soup, and remembered
the people as the “stone” people. That is why today they are called the
Stoney Indians (http://www.stoneynation.com/ourculture, n.d.).
To get to the conference building guests walk on the wooden sidewalk
past the guest lodge, gazing at the impressive stone chimney which
Nakoda Lodge
where tradition and culture meet
by Christopher Sprentz
10
www.sysco.ca
Nakoda Lodge
accents the traditional log constructed building. Although the facility
focuses on corporate/business conferences, the destination is world
renowned for social functions including reunions, anniversaries and is
a popular spot for weddings. Just take a look on their website, and view
the impressive collage of past functions that have made memories at the
Nakoda Lodge (http://www.nakodalodge.com).
The guest lodge offers 2 executive suites and 45 standard bedrooms. All
rooms are spacious and tastefully decorated. Both executive suites are
available with fireplaces and one with a Jacuzzi tub. Guests can relax
and unwind in the swimming pool, sauna or hot tub. Don’t forget to
enjoy the host of activities outside in the area, like hiking and fishing.
Be sure to check the website for Sunday Brunch and cultural shows.
FEATURE CUSTOMER
Sundays, during the months of April through October, the lodge is open
for brunch. Guests enjoy a buffet style spread, presented underneath the
balcony of the second floor meeting rooms, with a majestic view of the
mountains and lake. Highlights of the brunch include cedar plank sides
of salmon and carved Bison roast. The cold selection of foods includes
an array of traditional Aboriginal dishes like bannock, caribou and
bison. The dessert spread is equally impressive with choices of tortes,
flans, tarts, fresh fruit and chocolate mousse.
The Nakoda lodge hosts special holiday brunches, but make sure you
reserve your spot well in advance, as this popular destination fills up
quite quickly.
The conference lodge is the main destination for dining experiences at
Nakoda. The awe-inspiring view outside the facility is equally matched
by the traditionally designed architecture of the interior. The wide open,
two story room is highlighted by a wood-burning fireplace, built with
river stones. The warmth and tranquil aroma of the local timber being
burned provides a comforting environment to guests as they sit and
enjoy their dining experience.
The kitchen is headed by Chef Chris Van Mulligen. He has been
employed at Nakoda for the last six years. Chris began his cooking
career at fifteen while still attending high school and working the
late night shift at a Calgary fast food drive through. His passion for
snowboarding and mountain biking called him to the mountains in his
early twenties where he spent close to 15 years in Lake Louise. Chris
seized the opportunity to work alongside and learn from some of the
Bow Valley’s most talented Chefs. Chris believes that a chef must have
respect for the Earth, as it is ultimately his only food supplier.
The kitchen reflects a local environment as most of the employees live
in the area and understand the significance of the Stoney culture and
traditions. Conference and social function guests can enjoy a meal from
Chef Van Mulligen’s extended culinary repertoire ranging from classical
favourites such as Stuffed Chicken Florentine with spinach, sun-dried
tomatoes, fresh garlic & onion or Herb Dijon Crusted Pork Tenderloin
with seasonal fruit chutney. Chef Chris also offers selections of Alberta
Beef and local Bison.
www.sysco.ca
11
SLOW COOKED
NEW
Pork Drummies
Appetizer
Seasoned Salt n’ pepper
Spice rub
SUPC 5958949
Fully
Cooked
12
www.sysco.ca
Multiple
menu options
Unique...
new & different
SLOW COOKED
Pork
Drummies
Orange Ancho
Chile Barbecue
Pork Drummies
Features & Benefits
A pork appetizer provides a complimentary alternative
to combat chicken fatigue on the menu
Cooking Instructions
Product is fully cooked and only requires reheating
Pre-portioned to deliver a consistent serving size and
eliminate preparation labour
Oven
Neutral flavour profile delivered through a marinade is
suitable for a wide variety of sauce or spice flavour
combinations
Preheat oven to 350°F
Put contents of pouch onto baking sheet.
Cook for 30-40 minutes, or until an internal
temperature of 160°F has been reached.
Turn at least once during reheating.
Lean product
New unique cut to add some excitement to the menu
If used as an appetizer – offers increased average cheque
size and fulfills consumer snacking demands
Preheat grill to medium-high heat.
Lightly oil surface.
Cook defrosted product for 11-13 minutes,
turning frequently and basting as required,
until a minimum internal temperature of
140°F has been reached.
Product can be further flavoured with dry rub or sauce
to increase menu options without significantly
impacting inventory requirements
Menu Solutions
Sauce Options
• Orange Ancho Chile Barbecue Sauce
• Honey Dijon Mesquite Sauce
Using Unilevers’s new sauces: Ancho Chipotle,
Horseradish Dijon, Honey Garlic, Thai,
Sweet Red Chile – the following are good
combinations.
• 1 part Ancho Chipolte + 1 part Honey Dijon
= Creole Dijon Horseradish
• 2 parts Ancho Chipotle + 1 part Honey and
Roasted Garlic = Sweet Ancho Garlic
• 2 parts Thai + 1 part Sweet Red Chili
= Sweet Thai Chili sauce
Grill
Product Name
SKU #
SCC Code
Packaging
Case Specs
Case Cube
Pallet Configuration
Portion Weight
Pieces Per Case
Maple Leaf
Slow Cooked
Pork Drummies
Nutritional (Per 100 g)
30268
9 00 63100 30268 2
4.1 kg AVG
10.32” x 8.07” x 6.61”
.32 cu ft.
23 layers x 12 per layer
= 115 cases per pallet
Approx. 150 -180 g
24
Calories
Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Carbohydrate
Fibre
Sugar
Protein
Vitamin A
Vitamin C
Calcium
Iron
140.2
4.41 g
1.46 g
0.02 g
94.0 mg
449 mg
1.2 g
0g
0.71 g
23.9 g
0 RE
0 mg
12.9 mg
1.39 mg
Ingredients: Pork leg shank portions, water, corn syrup solids, salt, yeast extract, sugar, maltodextrin,
hydrolyzed soy protein , sodium phosphate, flavour, carrot powder, onion powder, spice.
9989RZ_a
Experience the value of Maple Leaf Foodservice, call 1-800-494-8599
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13
Sysco HELP
WANTED
Resource Centre
Pleasant, h
ardworking
restaurant
staff requir
ed for busy
Calgary
restaurant.
Experience
is an asset.
Remunerat
ion consists
of basic wa
plus tips, w
ge
hich are co
mmensurat
with level o
e
f service. F
ull time and
part time p
ositions ava
ilable. Line
cooks and d
ishwashers
also require
Send resum
d
e and refere
nces to
applyforajo
b@restaura
nt.ca
14
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W
Resource Centre
Sysco
W
by Jennifer Allford
While the corporate credit cards and the accompanying suits
have all but vanished and there are fewer families showing
up for the dinner rush, there is some good news for restaurant
and bar operators in today’s battered and bruised economy:
it’s getting easier to find staff.
A year ago, it was a nightmare. Finding employees was one
thing and keeping them was another. People hired to start on
the lunch shift would quit by dinner. There’s nothing like a
global economic meltdown and plummeting oil prices to help
employers in a market that was starved for labour.
The latest unemployment numbers from Statistics Canada
show that 61,000 full time jobs were lost across the country in
March. That brings the country’s unemployment rate up to 8
per cent, the highest rate in seven years. Stats Can says those
jobs were in a variety of industries and had been held by men
25 – 54, young people aged 15 – 24 and women over 55.
In Alberta, 15,000 jobs were lost, bringing the provincial
unemployment rate to 5.8 per cent. Stats Can says since
October 2008, there have been a total of 48,000 “employment
losses” in Alberta, mainly in the goods-producing sector.
“It will get easier to find workers” says ATB Chief Economist,
Todd Hirsch. “But it will take a while for it to get much
easier to find servers and other restaurant employees” he
explains.
Over the last few years of the province’s smoking hot
economy, Alberta experienced what Hirsch calls “a trickle
up effect.” “People who were working at fast food joints
or coffee shops moved up to work in mid scale restaurants,
and the people at the restaurants moved into jobs in offices.”
Now, Hirsch says, that will start happening in reverse.
“We will see a trickle down, but it won’t happen immediately.
It will take some time – likely several months - for some
people in offices to lose their jobs and start moving back into
the restaurants,” he says.
Meanwhile, the latest provincial government forecast is
predicting the economy will shrink a further two per cent this
year before rebounding next year with growth of 1.8 per cent.
The province is forecasting unemployment in Alberta will
peak next year at 6.5 per cent.
That’s about double what Alberta’s unemployment rate was
last spring, when it was almost impossible to hire people to
work in a restaurant and customers were getting used to slow
service due to lack of staff.
All of the numbers and forecasts add up to indicate there will
be more staff, giving better service to fewer customers for a
little while yet.
www.sysco.ca
15
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Honey Garlic
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13
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CLIENT
APR 2009
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APPROVED www.sysco.ca
BY
17
Sysco Resource Centre
Chris Thomson CCC
The Making of a Great Chef
W
By Christopher Sprentz
When someone asks the question, “how do I become a chef?”,
the question is usually met with an array of answers. The road to
becoming a chef is a challenging endeavor, equally rewarded with
accomplishment, guest satisfaction and knowledge. Becoming a chef
is a great career choice for those who don’t mind working long hours,
mainly on evenings, weekends and holidays. A “great” chef must
possess a multitude of qualities and skills, not easily learned in school
or by reading out of a book. The road to becoming a great chef should
not be an easy venture.
One of the highlights of cooking is the art of competition. Culinary
competitions have achieved great popularity in the past few decades
in large part due to successful chefs showcasing on television. These
competitions range from hot and cold foods, ice, and sugar and lard
18
www.sysco.ca
sculpting, and the vast array of various pastries and sweets. Cooks from
the entire world start their competition careers as early as their high
school food prep courses. The career may take the cook as far as into
their retirement. It is a skilled demonstration of their skill set.
Chris Thomson, Executive Sous-Chef at The Banff Centre is no stranger
to the national scene in culinary competition. As he contemplated a
career nearing his completion of high school, Chris took advice from
his mother and enrolled at the culinary arts program at Malaspina
College in Nanaimo, B.C. It is in college where a cook gets his/her first
taste of competition. At Malaspina, Chris was inspired by instructor,
Alex Renne who showed him the road that would take him to great
accomplishments.
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Sysco
Today, Chris is further inspired under the tutelage of Executive Chef
Beat Hegnauer, at the Centre. Chef Hegnauer himself has a repertoire of
culinary wins reaching the globe. Chris is grateful for the support that
his chef and colleagues at the Banff Centre lend him, as he no doubt
has to balance his job as Executive Sous-Chef, a family man and a chef
driven to pursue great culinary achievement.
In October of last year, Chris was an integral part of Culinary Team
Alberta, which traveled to the IKA World Culinary Olympics in Erfurt,
Germany. Chefs from Alberta won gold in each of their three team
competition categories, and then added two more gold medals in the
individual competition. Chris was one of the chefs to take gold in the
individual arena. The competition was fierce as always, in a field of 62
regional teams, spanning the globe. Team Alberta chefs’ placed second
overall at this premiere international competition. This win was not an
easy feat!
R
Recently, Chris was awarded Chef of the Year, by his peers at the
Calgary Association of Chefs and Cooks (CACC). From there he went
on to compete in the compulsory event at the Western Conference of the
Canadian Culinary Federation (CCFCC), in Saskatoon, SK, where he
won the event and now moves on to the national competition at the end
of May, in Kelowna, B.C.
Chris is well prepared. Reflecting on his win in March, Chris lists his
step by step preparation that he executed for the win, and as he looks
back at his accomplishment, “it was this, well laid out plan that was
the reason for the win,” Chris says. A meticulous plan that involved
many hours of planning, training and practicing of the dishes ultimately
lead to success. The entire equipment list used to prepare the signature
three-course menu for the competition was transported from Banff to
Saskatoon. Chris was prepared to win!
So, as May approaches, we wish Chris all the best in his focus on
winning the CCFCC National Chef of the Year. At this great event, a
new lineup of chefs eager to take the grand prize will line the cooking
stage. We think Chris is already a winner and is well on his way to
becoming the great chef.
A “great” chef must possess a multitude of
qualities and skills, not easily learned in school or
by reading out of a book.
www.sysco.ca
19
Sysco Resource Centre
Get Grilling.
GRILLING HAS NEVER BEEN MORE POPULAR – THAT’S WHY RESTAURANTS ACROSS NORTH AMERICA HAVE
TAKEN THE GRILLING METHOD AND MADE IT A CORNERSTONE OF THEIR MENUS. BUT SAVVY GUESTS WANT
A LOT MORE THAN THE BASIC GRILLED STEAK WITH BBQ SAUCE THAT PASSED FOR THE GOURMET DINING
EXPERIENCE OF YEARS PAST. FOR THE OPERATOR, HIGHER CUSTOMER EXPECTATIONS AND EDUCATED TASTES
MEAN DEVELOPING A FRESH MENU THAT OFFERS CHOICE, RANGE, AND INTEREST. MODERN GRILLING MENUS
TAKE EFFORT AND IMAGINATION, BUT THE BEEF INFORMATION CENTRE HAS MADE IT EASIER FOR YOU BY
PUTTING TOGETHER SOME FLAVOUR AND PRESENTATION SUGGESTIONS THAT YOU CAN TRY ON YOUR MENU.
USE THEM TO KEEP YOUR GRILLING SECTION SIZZLING!
Innovative Presentation
Presentation has changed from the days when a sprig of
parsley would do for a garnish. Creating a memorable
presentation and melding it with bold flavours takes
imagination and creativity.
Try some of these ideas to create a new classic steak:
SPICE RUBS
Creating your own spice rub blend is an easy way to create a
signature presentation. Rubs are blended and liberally rubbed into
the meat just before grilling. There are also wet rubs that are a
spice combination mixed with a wet ingredient, e.g., Dijon
mustard.
TOPPINGS
Recently there has been a great deal of emphasis on unique
toppings for grilled items, from roasted garlic to bold blue
cheese. The trick to a topping is finding a flavour that will
complement and accentuate the natural flavour of beef. More
samples of unique toppings include:
20
www.sysco.ca
Fresh Chevre with Herbs – The mild flavour of the goat’s
cheese and herbs goes well with a grilled steak.
Mango Salsa – Fruit might not be the first thing you think of
when it comes to steak, but the flavours of mango and
finely chopped red onion, red pepper and black pepper
blend nicely with bold beef flavours. Other fruits to
consider are fresh peaches or nectarines.
Unique Compound Butters – A pat of butter is not unique, but if
combined with an intense flavour like horseradish or roasted
garlic and herbs, this type of combination can really wow
your guests.
Bold Reductions – Reductions are a simple way to add another
layer of interest, again keeping to the principle of
complementary flavours. Reductions like garlic and
balsamic vinegar, veal jus and red wine, or a port wine
reduction teamed with a stilton topping can create
opportunities to be bold with your menu.
Out of the Ordinary – Toppings such as a red onion
marmalade, wild mushroom medley, or double smoked
bacon and crispy leek julienne make for unique toppings that
guests will find interesting.
Grilling Goes Mainstream
Today’s guest wants bold flavours, and beef can certainly
deliver. Health-conscious guests are also looking for
alternatives to fried items. For the operator, this means that the
grill becomes a more important component of a successful
menu. When it comes to grilling beef, don’t feel bound by
tradition. Guests look for a few key things from a good grilled
item:
1. Correct doneness
2. A tender eating experience
3. Innovative flavours and presentations
These might sound simple, but there are a few factors
operators need to address to make good grilling work:
Correct Doneness – this plays a big role in the way guests
perceive the quality and ability of the restaurant to deliver a dining
experience worth returning for. Ensuring correct doneness is a
team effort and takes good communication – but is well worth
it in terms of guest satisfaction.
The server is your front line in getting the doneness right.
Checking with the guest when the order is placed and using
standard descriptors for the various levels of doneness can
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Sysco
avoid problems. Remember: the industry definition of medium
rare may be very different from a guest’s definition!
The kitchen staff needs to work towards a consistent level of
doneness, and this takes time and experience. The steak needs
to be thick enough to allow for correct cooking, so think about
this when planning the menu. Timing is also an issue, as the
steak continues to cook after it leaves the grill. A little resting
time is good; too long and you risk an over-cooked steak.
Managing Tenderness – A tender steak is a combination of
factors – where the cut comes from, the grade of the cut, the
aging and finally how it is handled.
Purchase Quality Beef – Tenderness starts with quality product.
Remember that steak can represent one of the largest
contributors to your bottom line, and growing these sales makes
financial sense. That’s why quality beef is a good investment.
Look for a good marbling score, e.g., Canada AAA (USDA
Choice equivalent) and good age (21 days or better). Sized
product from smaller cattle also helps maintain thickness and
manage doneness. Focusing on the Canadian quality grade and
age are two key ways to ensure maximum tenderness.
Quality Assurance in the Kitchen – Handling and cooking
are the two most important factors for a great grilled item.
If you are cutting your own steaks, make sure they are being
cut correctly; go to www.beefinfo.org and view “Foodservice
cuts” to see step by step instructions for portioning all of the
major middle meats into steaks including strip loin, tenderloin,
rib steaks and top sirloin.
When it comes to handling, it’s all about care and attention.
After receiving beef, store in the coldest part of the walk-in,
don’t stack, and make sure you rotate product correctly.
Cooking is the final quality step and needs care to ensure your
beef tastes great. A hot grill is essential; grilling temps should
run between 220°C (430°F) and 280°C (550°F).
www.beefinfo.org
www.sysco.ca
21
22
www.sysco.ca
Code 5484104
5568633
0256131
6884415 6564334
4853632
4851269
Brand
Ready bake
Ready bake
Ready bake
Ready bake
Ready bake
City Bakery
City Bakery Description
Mini Burger Buns (slider buns)
French Bread Loaf Multi-Grain Vienna Buns Focaccia Ciabatta 4”x4”
Focaccia Ciabatta 3”x7”
Cocktail Buns Good Hearth Baguette
Pack Size
108 x 27g
20 x 650g
62 x 120g
100 x 90g
80 x 100g
300 x 40g
24 x 490g
For further information contact Adrienne Miller • Tel: 403.259.4477 ext. 33 • Email: [email protected]
www.sysco.ca
23
Supplies & Equipment
Helping Our Customers Succeed
4639 72 Ave SE T2C 4H7 • 403-720-1300
24
www.sysco.ca
Kitchen Gadgets
Appliances – Cookware – Equipment
Butane Fuel
1821487
8oz
Highest quality butane will not
clog units. Equipped with rim vent
release.
Portable Butane Stove
9572835
Creamer
10,000BTU
6459329
Cassette-Feu Gourmet Model ZA3
comes equipped with an automatic
piezo-electric ignition for matchless
lighting. Includes a plastic case for
easy carrying and storage. Features an
automatic safety device that ensures
steady worry-free performance, brass
burner and sturdy construction.
5oz
18/8 stainless steel creamer.
Oyster Cocktail/Sauce Cups
Butter Warmer
9526542
4oz.
6464996 6465530 11/2 oz.
21/2 oz.
Stainless steel oyster cocktail/sauce
cup.
Stainless steel pan, chrome-plated
steel stand, and glass candle holder.
Lobster Cracker
9307471
61/4’’
Stainless steel lobster cracker.
Lobster Pick
5265297
73/4’’ L
Check out our new E&S
catalogue at
www.sysco.ca/
calgary/1024_WST_Sub.
cfm?id=5418”
Stainless steel lobster pick.
www.sysco.ca
25
Sysco 26
Resource Centre
www.sysco.ca
Dressed
for
Resource Centre
Sysco
SUCCESS
by Mary-Sue Waisman
Imagine a mere green leaf dressed with salt. If you lived back in Roman times when salad had its
beginning, this would indeed be your salad! In fact, the Latin root of the word salad is ‘sal’, meaning
salt. Thankfully salads have come a long way from green leaves sprinkled with salt, but those gorgeous
leafy greens still need to pay careful attention to their wardrobe. A well dressed starter salad can get your
taste buds tingling and whet your appetite for the meal that follows.
Imagine a mere green leaf dressed with salt. If you lived
back in Roman times when salad had its beginning, this
would indeed be your salad! In fact, the Latin root of
the word salad is ‘sal’, meaning salt. Thankfully salads
have come a long way from green leaves sprinkled with
salt, but those gorgeous leafy greens still need to pay
careful attention to their wardrobe. A well dressed starter
salad can get your taste buds tingling and whet your
appetite for the meal that follows.
Keep it crisp
Ever wonder why rain just rolls off lettuce leaves in a
field but bathing for too long in an oil-based dressing
turns your tumble of greens into a soggy mass? Fact
is that most lettuce leaves have a natural waterproof
waxy coating that lets water slide off of them. When oil
touches them however, it melds with the waxy coating
and, if left for too long, the once crisp greens can turn
into a messy muddle on your plate. Simple vinaigrettes
are a natural dressing choice for tender greens,
but consider lightening up on the fat of the classic
vinaigrette recipe. Using a ratio of 2:1 of oil to vinegar
may not only help prevent the leaves from wilting
so quickly, but also may better suit the palates of
today’s diners.
Find the right flavours
Each leafy green has a unique taste that yearns
for different garnishes and dressings of suitable
weight and flavour. The somewhat bitter,
peppery taste of arugula (sometimes called
rocket) loves to snuggle up to other equally
lively tasting greens like endive or radicchio. Toss in
some grape tomatoes, fennel, prosciutto and Parmesan
and dress it with flavourful olive oil, balsamic vinegar
and basil for a sublime experience. The delicate leaves
of mâche greens pair well with apples, walnuts and beets
and love to get dressed up with sherry or champagne
vinegars and light tasting olive oil. The sweet leaves
of Bibb or butter lettuce work well with raspberries or
blueberries lightly adorned with a yogurt based citrus
dressing. And of course, the sturdy leaves of Romaine
hold up well to the strong flavours of garlic, lemon juice
and mustard in the beloved Caesar Salad.
New ways to dress up!
Creative cooks looking to reduce fat have replaced some
of the oil in vinaigrettes with reduced fruit juices and an
array of fresh herbs and spices for new taste sensations.
A lighter version of the classic Caesar dressing can also
be made with a chilled, cooked white sauce made with
2% milk, which is then thinned with lemon juice and
perked up with the classic Caesar ingredients to yield a
dressing that rivals the taste and texture of the original
higher fat version. And don’t forget prepared salad
dressings – with a little dash of imagination, they
can become your signature dressing. Kick up your
favorite Ranch dressing with chopped cilantro
or fresh dill; add some Cajun seasoning to your
favorite prepared French dressing; or swirl in
some chili sauce or capers to your favourite
Russian dressing. Salads with flavour and
flair are easy to make and when well dressed,
destined for success
www.sysco.ca
27
FINAL
NOTES:
PROOF No. CR: 01 PR: 01
FIN SIZE wxh: 10 x 13”
FLAT SIZE wxh: 10 x 13”
AC DIR: MO
AC REP: VB
CR REP: PK
DOCKET: 14511
DATE: 02/11/09
CLIENT: Saputo
PROJECT: Sysco Magazine Ad
Helping you build
your business
At Saputo, we understand the business realities of the foodservice industry.
That’s why we’re committed to bringing you innovative products, time-saving
formats and a wide range of cheeses and other dairy products that meet your needs.
Helping you build your business is our priority.
www.saputo.ca
Saputo_Sysco Magazine Ad.indd 1
28
2/11/09 9:46:06 AM
www.sysco.ca
Honoring the British pub tradition of filling pint glasses with
layers of pale lager and dark stout beer, Brew City proudly presents
BLACK & TAN™ Onion Rings! They're coated with premium beer
batter, then drizzled with dark stout beer for a distinctive flavor
and handcrafted appearance proven to build business!
INCREDIBLE UPGRADE, INCREMENTAL SALES
77% of operators see BLACK & TAN Onion Rings as a 2nd ring menu addition.
SIGNATURE ITEM, SATISFIED CUSTOMERS
74% of patrons who have tried BLACK & TAN Onion Rings would order them again.
CHARGE MORE, MAKE MORE
65% of patrons are willing to pay more for BLACK & TAN Onion Rings!
Source: NFP Custom Research, July 2007
menuprice
$10.99
foodcost
$3.36
profitperserving
$7.63
menuprice
$6.99
foodcost
$1.84
profitperserving
$5.15
BREW CITY® BLACK & TAN™ ONION RINGS (CODE 481258)
Average
Count/Lb
Case
Pack
Net/Gross
Weight
Case
Cube
Approx.
Cost/Serving†
16-24
6/2 lb bags
12/14 lbs
1.085 ft3
$1.19/5 oz. serving
(7 rings)
*Per serving.
†Based on approximate delivered cost plus average distributor markup.
BREW CITY® Onion Tree (S7700)
POS & containers capture more attention & build sales.
BLACK & TAN™
Server Button
(S2950)
BLACK & TAN
Table Tent
(S2948)
™
Beer Bottle
Serving Container
(S1560)
BLACK & TAN™
Coaster
(S2951)
For POS or nutritional information please contact McCain Foods (Canada).
Toll Free: Atlantic Canada 1-800-563-7437, Quebec 1-800-363-3153, Ontario 1-800-387-7321,
Western Canada 1-800-363-8516 • McCain Foods (Canada), Florenceville, NB E7L 1B2
2892347
5647060
6865802
Minced Garlic 1x4 lt
Thick Teryiaki 2x4 lt
Hoisin Sauce 2x4 lt
www.sysco.ca
29
Sysco Resource Centre
Sysco Produce Planner
May 2009
Top FIve
CUCUMBERS… For the first time in several
months, we are finally starting to see better
supplies from both the East and the West.
GRAPES… All grapes from Chile are now
“storage” supplies. We start seeing a lot more
shatter this time of year.
ICEBERG… Cooler, wet weather in
California is really slowing production and
keeping prices higher than normal.
STRAWBERRIES … As warmer weather hits
these growing regions, expect to see better
color, better sugar content, and better supplies.
TOMATOES… Supplies are still tight, which
they normally are every April, and that keeps
prices higher.
Grapes
All grapes from Chile are now “storage”
supplies. We start seeing a lot more shatter
this time of year. Shatter is a term used to
describe the berries falling off the stem. You
also tend to find that the stems become a bit
more dehydrated and turn brown. We are
still seeing good berry size and good flavor.
In looking down the road, we’re expecting
to see a later and lighter start. In fact, in
walking vineyards in Sonora, we’re seeing a
lot fewer clusters. Last year, Mexico exported
between 15 – 16 million cartons to North
America. This year, growers are hoping to
export around 10 – 12 million cartons. With
Mother’s Day and Memorial Day big demand
areas for Grapes, that’s when we will expect
to see much higher prices. Most growers told
us that chill hours on the vines in Sonora were
much lower than normal. That reduces cluster
counts. We should see the first Hermosillo
Grapes being cut by the last week of April.
30
www.sysco.ca
S y s c o ®
PRODUCE
Apples
Broccoli
We are still seeing plenty of sizes and varieties.
We have ended the common storage season,
which means all apples are now coming from
“Controlled Atmosphere” storage rooms. As
each week passes, and more CA rooms are
opened, prices can pop up fifty cents to a dollar
each week. Quality is still excellent on all
apples coming from CA rooms. We are getting
out our penetrometer a bit more often. This tiny
device tests the pressure of apples. Usually,
apples will loose a little pressure as they remain
in storage. Pressure is the crispness of the apple.
As the weather warms, we will start seeing
several fields from several regions come
into harvest at once, which should help with
pricing. Since the end of the Yuma season, we
have seen somewhat strong supply gaps. We
are expecting those gaps to close up rather
quickly, which will help take the pressure off
of prices. Recent cool weather in California
will affect growth rates from Oxnard to
Salinas. Salinas was already behind harvest
schedules, and cool temperatures delayed it
even more.
Higher the pressure, the crisper the apple. As
an apple looses pressure, it becomes mealy
and soft. We are seeing many local and some
regional areas end their season, leaving
supplies with just the big boys in Washington,
New York, Wisconsin and Michigan. We
will also start seeing “new crop” apples
start coming in from Southern Hemisphere
regions, like Chile and New Zealand. In
fact, they are harvesting right now in Chile.
Growers there are expecting one of their best
crops. About two-and-a-half hours south of
Santiago is the Maule Valley. It is the premier
apple growing region in Chile. Right now,
harvest is full swing for Gala, Granny Smith
and Red Delicious.
Cabbage
Berries – Strawberries
L.E. Cucumbers – Local Alberta
California continues to pick up steam. Rains
last week chased harvesters out of the fields
for only a day or two. From Santa Ana and
Irvine in the south, to Oxnard and Santa
Maria, and finally north to Watsonville and
Salinas, we are seeing many fields come into
production. These Spring Strawberries tend
to be some of the sweetest of the year. As
warmer weather hits these growing regions,
expect to see better color, better sugar
content, better supplies. Within a week or
so, East Coast buyers will begin their early
pulls of supplies for their Mother’s Day stand
sets and promotions. By Mother’s Day, we
should see full production from Salinas and
Watsonville.
LE cucumbers are in full swing. Quality is
very good.
“Bolt” may have been a blockbuster movie,
but “bolting” is not want we want to see
with Napa Cabbage. As is normal for Spring
supplies, we have seen some problems with
Napa Cabbage. In early Spring, some of the
fields can actually want to “go to seed.” The
plants begin to “bolt,” and you end up with
a very large “flowering stick” in the center
of the head of Napa. This stick can actually
take up as much as 20% of the weight of the
Cabbage. It’s unusable and you end up with
lower yields and higher costs. We’re walking
a few more fields, checking for the incidence
of bolting.
Onions – Green
Because of the Easter holiday, we saw some
haphazard quality and supply from Mexico.
But, with experienced harvesters back from
the holiday, and back in the fields, supplies
and quality are back to good levels.
www.sysco.ca
31
®
FOOD SERVICE
Salty and Sweet
Nutty Choco Crunch
Yin and Yang... Sweet and Salty... Treat your soul to this heavenly almond crunch.
For this recipe and more visit us online at windsorsalt.com
This Month’s Windsor®
Food Salt Features are:
windsorsalt.com
©2008 ®REGISTERED TRADEMARK OF THE CANADIAN SALT COMPANY LIMITED
1 kg Table Salt
SUPC: 2923449
Windsor_Sysco_Food_Full_Oct20_Ch1 1
1.36 kg Kosher Salt
SUPC: 0313254
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120 NUGGET AVE, AGINCOURT, ONTARIO M1S 3A7 * TEL (416) 754-4633 * FAX (416) 291-7566
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For more information, including a product video and interactive
demo, visit us online at www.dixiesmartstock.com
©2007 Dixie Consumer Products LLC. All rights reserved. Dixie and SmartStock are trademarks of Dixie Consumer Products LLC.
32
www.sysco.ca
Create excitement and add a
little kick to your entrées with
Sysco Imperial Sauces.
Choose from one of these wonderful, full flavour sauces
which will offer your customers the unique taste of Dijon
of France or Chipotle Peppers of Mexico.
Sysco Imperial sauces are ready to use, which means less
labour, less inventory of ingredients and a consistent
flavour and thickness every time.
Use on chicken breast, ribs, wings, salmon, sandwiches,
shrimp, hamburgers or meatballs.
These sauces contain 0 Trans fat and one 28 gram serving
offers approximately 3.3% of your daily iron and 2% of
your daily calcium requirements.
South Western Chipotle Barbecue Sauce
Our true taste of Mexico will enhance your menu,
offering the fresh taste of chipotle and chili peppers
with a hint of sweet molasses
Barbecue Sauce
Our unique blend of Dijon mustard with a hint of
smoke flavour will offer your customers the taste of
France.
Sysco
Product Description
Code
6965372 Imperial South Western
Chipotle Barbeque Sauce
6965315 Imperial Dijon Barbeque Sauce
Pack
Size
2x4L
Shelf
Life
270 days
2x4L
270 days
Sysco Imperial sauces can be used for marinating, grilling or dipping.
www.sysco.ca
33
Sysco Resource Centre
Sysco Recipes
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34
www.sysco.ca
7
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y, as ne
4
parmes
inutes.
triangle
u
e
r
a
d
C
n
p
s
e
o
. Divide
; chill.
olenta in
d for ga
ok over
2. For
r
b
to
n
v
e
is
e
tw
w
ry lo
h 190
rag
ate
een two
8342
buttered w heat, stirrin r in thin strea
3. In sa oût, sauté mus
m
g
hrooms
me pan
s
,
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o
s
e
c
ti
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t
a
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p
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in
io
,
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s
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n
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a
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c
ally, un
er mediu
uté shall
, spread
ture br
til thick onstantly. Coo
evenly.
k, stirrin
4. Stir owns, about 10 ots in remainin m-high heat in
and pull
A
ll
o
w
in wine
to solid
g oil an
g consta
s away
½ cup o
minutes
;
if
d
f
r
ntl
il
.
r
y
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om pan
;
d
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utter, un
cut each
uce ove
nd 4 oz
artichok
,
about 3 y,
ti
.
r
p
b
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m
a
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s
hearts.
edium-h
n into 1
oft, abo
tter unti
0
5. To s
2 squar
ut 5 min
l
igh hea
erve, gr
es or
t by 1/3
utes. Sti lightly browne
ill or br
and sau
d. Rem
r in flou
oil one
ove from
ce thick
r; cook
piece ch
ens; sea
over me
illed po
son wit
dium-h pan; reserve.
lenta. T
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t until m
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pepper.
1 cup h
ixot ragoû
Stir in r
e
t on ser
served m
ving pla
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s
hrooms
te. Sprin
and
kle with
parsley.
www.sysco.ca
35
Fratelli is the specialty
produce choice of culinary
champions, food network
chefs and kitchens like yours.
We bring the world’s best,
fresh to those that care about
what they plate.
To learn more about our specialty
produce programs call your Sysco Rep
or call us at 403.250.7729
Fratelli is the specialty produce brand of Skyfruit International.
36
www.sysco.ca
B.S.C.C. Produce Cooler Diagram
LOCATION:
Where you store product in your cooler is one of the
most important factors of preserving its freshness
and quality. See ethylene sensitivity chart on back
for proper location to avoid ethylene damage.
TEMPERATURE:
Keeping the product in the correct temperature
zone at all times will help you serve the best quality
products to your customers – consistently! The
warmest part of your cooler is nearest the door and
the coolest area is in the back. (See diagram.)
VH
H
VL
H
M
L
VL
VL
VL
H
VL
L
VL
M
VL
VL
M
L
VL
VL
VL
M
VL
H
VL
H
H
H
VL
M
VL
VL-M
H
H
M
H
H
M
H
H
H
M
H
H
M
L
M
H
H
H
M
H
M
H
M
H
M
H
H
H
M
H
H
H
Reaction to
ethylene
Sensitivity
to ethylene
Apples
Apricots
Asparagus
Avocados
Bananas
Beans, snap/green
Broccoli
Brussels sprouts
Cabbage
Cantaloupe
Cauliflower
Cucumbers
Endive/escarole
Figs
Grapefruit
Greens, leafy
Honeydew
Kiwifruit
Lemons
Lettuce, iceberg
Limes
Mangoes
Mushrooms
Nectarines
Oranges
Papayas
Peaches
Pears
Peas
Plums/prunes
Spinach
Tomatoes
Ethylene
Production
Commodity
ETHYLENE SENSITIVE PRODUCTS:
Ensure that ethylene sensitive products are stored
in their appropriate temperature zone, away from
ethylene producing products (see chart below).
Less crunchy
Toughness
Yellowing
Yellowing
Loss of Color
Russet spotting
Cooler Door
Cantaloupe Green Beans Honeydew Lemons Limes Melons, Other Oranges 40o F
Green Onions Sprouts 35o F
Artichokes Asparagus Broccoli Carrots Cauliflower Celery Cherries Grapes Peaches Radishes Avocados
Cucumbers
Eggplant
Peppers
Pineapple
Red Potatoes
Squash
Zucchini
45o F
Herbs
Parsley
Pears
39o F
Apples
Apricots
Blueberries
Cabbage
Corn
Iceberg
Kiwi
Leaf Lettuce
Mushrooms
Strawberries
33o F
34o F
Cooling Unit
outsideCooler storage
Best if stored at:
Bananas 56 - 65 °F
Onions 45 - 50 °F
Potatoes 45 - 50 °F
Tomatoes 55 - 60 °F
Brought to you by B.S.C.C. Produce – because life’s greatest
pleasures don’t come in a can.
VL=Very Low L=Low M=Moderate H=High VH=Very High
Never transport or store ethylene-producing fruits and vegetables with products sensitive to it.
Ethylene can cause premature ripening of some products and will damage others.
www.sysco.ca
37
No w
l
e
b
!
a
l
i
a
av
Discover the new fat-free yogourt
Source Muesli Selection with
delicious crunchy cereals:
• Fat-free, no sugar added, no aspartame
• Only 90 calories per 130 g portion
• Source of 8 EssentialsTM
• Contains fiber
• Nutritious and delicious!
Nutrition Facts
Yogourt
Per118g
Per130g
Amount
%DV* Amount
Calories
40
Fat 0g
Saturated
0g
+Trans 0g
Cholesterol 0mg
Sodium 60mg
Carbohydrate 6g
Fibre 0g
Sugars***
5g
Protein 4g
VitaminA
VitaminC
Calcium
Iron
VitaminD
VitaminB2
VitaminB12
Pantothenate(vit.B5)
Phosphorus
Magnesium
90
1g
0.1g
0g
0mg
80mg
14g
1g
7g
6g
*DV=DailyValue
0%
0%
3%
2%
0%
6%
0%
10 %
0%
15 %
10 %
25 %
6%
10 %
6%
%DV*
2%
1%
4%
5%
4%
6%
0%
10 %
4%
15 %
10 %
25 %
6%
10 %
6%
Ingredients
Yogourt :
Skim milk, strawberries. active bacterial culture, milk and
whey proteins, modified corn starch, gelatine, natural and
artificial flavours, pectin, locust bean gum, concentrated
lemon juice, potassium sorbate, sucralose (15 mg [vanilla],
16 mg [Strawberry] per 130 g serving), vitamin A palmitate,
vitamin D3, colorant. Made with vitamin A & D fortified skim
milk.
Muesli :
Whole rolled oats, whole wheat flakes, sugar/glucosefructose, soya protein, almonds, rice flour, glucose, honey,
canola and/or soya oil, raspberries, molasses, malt extract,
salt, monoglycerides.
Allergy information: This product may contain peanuts and
other tree nuts.
Case pack
Flavours
SCC-14
Sysco
4(3x130g) Strawberry&almondgranola 10056920060119 7412586
4(3x130g) Vanilla&raspberry-almond
granola
10056920060102 7413653
For more information, visit www.yoplaitsource.ca
DV =
ULT090408B_pDevelop_F-A.indd 1
38
YogourtwithMuesli
4/10/09 3:26:36 PM
www.sysco.ca
Wrap-it ® Cutter Box Film from Pliant
Hold tight.
With easy-start, easy-tear features
plus better cling, Wrap-it Cutter Box
®
Film from Pliant gives you freshness
and quality perfectly packaged.
www.sysco.ca
39
17136_MP_SyscoAd
7/6/07
9:22 AM
Page 1
labour issues?
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JUICY
AGED PRIMALS
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FRESHpoor quality?
re-fresh?AGED PRIMALS
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Fresh Hand-Cut Steaks at
A Restaurant Near You
403.720.1300 | www.syscocalgary.ca
labour issues?
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NEVER FROZEN
SUPERIOR QUALITYlabour issues?
FRESH
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AGED PRIMALS
re-fresh? re-fresh? inconsistent?
LABOUR SAVING
JUICY
TENDER
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re-fresh?
inconsistent?
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LABOUR SAVING
inconsistent?
labour issues?
NEVER FROZEN
LABOUR SAVING
NEVER FROZEN
labour issues?
poor quality?
poor quality? AGED PRIMALS
TENDER
FRESH
inconsistent?
poor quality?
re-fresh?
re-fresh?
AGED
PRIMALS
CONSISTENT
AGED
PRIMALS
inconsistent?
NEVER FROZEN
re-fresh?
TENDER
TENDER
SUPERIOR QUALITY
NEVER
FROZEN
re-fresh? inconsistent? re-fresh?
labour
issues?
poor quality?
inconsistent?
inconsistent?
PRIMALS
FRESH AGED
re-fresh?
SUPERIOR QUALITY CONSISTENT
NEVER FROZENpoor quality?
JUICY
poor quality?
re-fresh?
JUICY
40
www.sysco.ca
www.sysco.ca
41
inspire
educate
create
service
The Glenmore Inn &
Convention Centre
2720 Glenmore Trail SE
Calgary, Alberta, T2C 2E6
Tuesday, May 26
11am - 4pm
Sysco Good Things
Food Expo 2009