151514 Summer_27_PDX.indd

Introducing Jeff
“the Chef” Garcia
Issue 27
For the Love of Food
Summer 2012
Letter from the Editor
This Summer, Explore the World from your Kitchen
May this issue greet you with sunny skies and a
relaxing drink in hand. Break out the popcorn. This is
our summer block-buster issue, “Around the World
in 80 Ways”. Think of Jules Verne meets Indiana Jones
on a Culinary Crusade. Dr. Jones globe-trekking
his way around the world, exploring some of the
most exotic flavors the earth has to offer. Taste buds
greeting foreign dignitaries of herb and spice. No
Nazi’s this time, just the limits of your own imagination.
I teamed up with Chefs Kenny Morgan and Jeff Garcia
to compile a list of 80 international ingredients that will
spice up your local menu.
Meet Jeff “The Chef” Garcia as he joins the culinary
team at Sysco. Jeff steps to the plate with an impressive
background of kitchen know-how from international
cuisine to the best pastries this side of France. Jeff’s
background is the ultimate complement to Chef Kenny
Morgan skills, creating the wonder-duo of food. Chef
Garcia shares some recipes and awaits you on your
next visit to our test kitchens.
We revisit Sysco’s Foodiefest from May 16th with a
recap on the winners of “The Best in the NW BBQ
Invitational”, the brewer’s “Seasonal Summer Beer”
competition and the eating competitions.
Enjoy the summer and remember that every Sysco
delivery is like a farmer’s market at your door.
Explore, indulge, and create with the bounty of local
foods and a world of flavor at your fingertips.
Cheers!
Erik Brock
Sysco Portland
T 503.682.6548 | F 503.582.4121
[email protected]
[email protected]
Facebook: Foodie Cooks
Table of Contents
Foodiefest 2012 Revisted. . . . . . . . . . . . . . . . . . 3
Around the World in 80 Ways . . . . . . . . . . . 4-10
Jeff “The Chef” Garcia. . . . . . . . . . . . . . . . . . . 12
Recipe: Pomegranate Miso Glazed Salmon. . . 14
Recipe: Grilled Gladiator (aka Swordfish)
with a Cucumber Salsa . . . . . . . . . . . . . . . . . . 14
Recipe: Scratch Chocolate Mousse. . . . . . . . 14
Social Media: What’s the Big Deal?. . . . . . . . . 16
Pears! “Power to the Pantry”. . . . . . . . . . . . . . 19
4 Mango Salsa Recipes
by Chef Kenny Morgan. . . . . . . . . . . . . . . . . . 23
Advertisers Index
Advance Barbur . . . . . . . . .
Advance Pierre . . . . . . . . .
Alpenrose . . . . . . . . . . . . . .
Azar . . . . . . . . . . . . . . . . . . .
Basic American Foods . . . .
Blue Bunny . . . . . . . . . . . . .
Brakebush . . . . . . . . . . . . . .
Coleman Natural . . . . . . . .
ConAgra Foods . . . . . . . . .
Country Home Bakers . . . .
Darigold . . . . . . . . . . . . . . .
Duro Bag . . . . . . . . . . . . . . .
Foster Farms . . . . . . . . . . . .
Fulton Meats . . . . . . . . . . . .
Georgia Pacific . . . . . . . . . .
Harry’s . . . . . . . . . . . . . . . .
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SENIOR EDITOR
Erik Brock
Recipe Contest
Send in your favorite recipe and if selected you could win
fabulous Foodie merchandise. [email protected]
CONTRIBUTORS
Chef Kenny Morgan
Sally Regier
Garett Smith
Jeff “The Chef” Garcia
Caleb O’Halloran
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 2
Heritage Bag . . . . . . . . . . .
Hoffmaster . . . . . . . . . . . . .
Hormel . . . . . . . . . . . . . . . .
Hot Schedules . . . . . . . . . .
International Paper . . . . . .
Lamb Weston . . . . . . . . . . .
McNairn Packaging . . . . . .
McCain Foods . . . . . . . . . . .
Red Gold/House Recipe . .
Resers . . . . . . . . . . . . . . . . .
Sara Lee . . . . . . . . . . . . . . .
SCA . . . . . . . . . . . . . . . . . . .
Sun Rich . . . . . . . . . . . . . . .
Sunny Fresh . . . . . . . . . . . .
Ventura Foods . . . . . . . . . . .
Zenner’s . . . . . . . . . . . . . . .
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BC
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CONTACT US
PO Box 527
Wilsonville, OR 97070
800.776.8904
SyscoPortland.com
[email protected]
facebook/foodie101
Foodiefest 2012 Revisted
Sysco’s Foodiefest on May 16th brought in warm weather, tons of great local food, beer, and music and special host,
Erik Estrada. The day was filled with over 300 exhibitors and
competitions of BBQ, beer, and eating. This year’s event took
place under 60,000 sq ft of tents on Sysco’s Wilsonville campus. A huge thank you goes out to the thousands of customers that attended our show and tasted the local flavor.
Foodiefest Competitions
Best in the NW BBQ Invitational
Tri-Tip Challenge
Boss Hawg’s BBQ Express of Junction City
Runners Up – Fishwife & Sylvan Steakhouse
Best in the NW
BBQ Invitational
Boss Hawg’s BBQ Express
Junction City
Best Seasonal Summer Brew
Gilgamesh Brewing with their DJ Jazzy Hef
An American style Hefeweizen brewed with Organic
ingredients and a generous amount of Jasmine Tea. A light
bodied brew with a hazy shade of sunshine and pleasant
jasmine aroma. IBU: 9 | ABV: 5.4%
Runners Up
– Kona Brewing & Full Sail Brewing
Eating Competitions
BBQ Sliders – Sponsored by Cattlemen’s BBQ Sauce and
Fulton Provisions
Best Seasonal
Summer Brew
Gilgamesh Brewing with
their DJ Jazzy Hef
– David Coats of Cinetopia. Downing 7
Sliders in 5 Minutes
Winner
RedHot Chicken – Sponsored by Frank’s RedHot Sauce
and Tyson’s Sysco Signature Chicken
– Allen Fullerton of Subtera and
Darell Folk of OCCI. Both downing 4.25 lbs of poultry
and Frank’s RedHot Sauce
Winners
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 3
Around the World in 80 Ways
80 International Ingredients to Spice up your Local Menu
Allspice
4
$
Central America
Allspice is one of the most important ingredients
of Caribbean cuisine. It is used in Caribbean
jerk seasoning (the wood is used to smoke jerk in
Jamaica, although the spice is a good substitute),
in moles, and in pickling; it is also an ingredient
in commercial sausage preparations and curry
powders. Allspice is also indispensable in Middle
Eastern cuisine, particularly in the Levant, where
it is used to flavor a variety of stews and meat
dishes. 5228275
Chef Kenny Morgan, Jeff “The Chef” Garcia, and Foodie Editor, Erik Brock
Our story starts at least 500 years before Marco Polo was a visually deprived aquatic
sport. Chefs and their subjects grew restless in their little corners of the world and
as they say, “the customer is always right”, so global exploration set sail for new
spices and ingredients. Nutmeg was once more valuable than gold! Fast-forward
to present day and you can have just about anything from anywhere in the world
delivered to your front steps the next day.
Local menus are very popular in the NW. They feature the best of what is in our local
fields, waters and gardens. Sometimes these dishes need something more than just
a pinch of salt to deliver the wow to the dining public. With that in mind, I sat down
with Sysco’s kitchen crusaders, Chef Kenny Morgan and Jeff “The Chef” Garcia,
to compile a short list of 80 flavoring ingredients that add quite a punch to your
kitchen’s arsenal.
We detailed the ingredient with its original place of origin, a cost scale of $-$$$,
and the Sysco item number. Special order items are denoted with an asterisk. Many
items have been added to SupplieOnTheFly.com. Please join our Sysco Foodie
Facebook page and let us know what are your Top 5 Flavoring Ingredients.
1
Achiote Paste
Mexico
$
The slightly musky-flavored seed of the annatto tree
is available whole or ground in East Indian, Spanish
and Latin American markets. Buy whole seeds when
they’re a rusty red color; brown seeds are old and
flavorless. Achiote seed is also called annatto which,
in its paste and powder form, is used in the United
States to color butter, margarine, cheese and smoked
fish. 5853775
2
Agave Nectar
Mexico
$$
MY TOP 5
Agave nectar is 1.4 to 1.6 times sweeter than
sugar. Agave nectar is often substituted for sugar
or honey in recipes. Agave is commonly used as
a Vegan alternative to honey in cooking. Because
it dissolves quickly, it can be used as a sweetener
for cold beverages such as iced tea. It is added to
some breakfast cereals as a binding agent.
Agave nectars are sold in light, amber, dark,
and raw varieties. Light agave nectar has a mild,
almost neutral flavor, and is therefore sometimes
used in delicate-tasting dishes and beverages.
Amber agave nectar has a medium-intensity
caramel flavor, and is therefore used in dishes and
drinks with stronger flavors. Dark agave nectar
has stronger caramel notes, and imparts a distinct
flavor to dishes, such as some desserts, poultry,
meat, and seafood dishes. Both amber and dark
agave nectar are sometimes used “straight out of
the bottle” as a topping for pancakes, waffles and
French toast. The dark version is unfiltered and
therefore contains a higher concentration of the
agave plant’s minerals. Raw agave nectar also has a
mild, neutral taste. 0917066Light *6762128Dark
3
Aji Amarillo Chile
Peru
$$
A light yellow pepper with medium heat and a fruity
flavor. Add to soups, sauces, and more. *0637355 dry
5 Bhutanese Red Rice
Bhutan
$$
Whole grain red rice grown at 8,000 feet in the
Himalayan Kingdom of Bhutan and irrigated
with 1,000 year old glacial water rich in trace
minerals producing an earthy, nutty flavor, soft
texture and beautiful russet color. *4528485
6 Bitter Melon
$
Asia
Also referred to as a balsam pear, this fruit
resembles a cucumber with
a bumpy skin and is used
as a vegetable in Chinese
cooking. When first picked,
the bitter melon is yellow-green
and has a delicate, sour flavor. As it ripens it turns
yellow-orange and becomes bitter and acrid,
which is how many people prefer it. Chinese bitter melon ranges from 6 to 10 inches long; Indian
bitter melon is about half that size. Chinese bitter
melon is available year-round in most Asian
markets and some supermarkets. It can also be
purchased canned or dried. The Indian variety
can sometimes be found in Indian markets.
*1468099
7 Caraway
Native to Western Asia, Europe
$
and Northern Africa
The fruits, usually used whole,
have a pungent, anise-like flavor
and aroma that comes from essential oils, mostly carvone and
limonene. They are used as a spice
in breads, especially rye bread.
Caraway is also used in desserts, liquors, casseroles, curry and other foods. It is more commonly
found in European cuisine. For example, it is
Continued on page 5
Jeff “The Chef” Garcia, Corporate Chef/Culinary Specialist
“My List Stems from My Home Pantry, My Love for Simple Ingredients, and My Passion for Home Cooking”
Wine
“Sometimes I put
it in the food.
Pure Pomegranate Juice
“An awesome super food that can
swing sweet and savory!”
Beer
“Adds Bubbles and Flavor
where its least expected.”
Pickled anything… almost!
“Boost my dishes
with a touch of Zing.”
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 4
Finishing Salts
“It’s a Passion… Finishing
with a touch of exotic Salt!”
Continued from page 4
commonly used in British caraway seed cake
and is also added to sauerkraut. It is also used to
add flavor to cheeses such as bondost, pultost,
n¯kkelost and havarti. Akvavit and several liqueurs are made with caraway. In Middle Eastern
cuisine, caraway pudding is a popular dessert
during Ramadan. 5228432
11
Cinnamon
Sri Lanka
$
It is principally employed
in cookery as a
condiment and
flavoring material. It is used in the preparation of chocolate,
especially in Mexico, which is the main importer
of true cinnamon. It is also used in many desIndian, Nepal, and Bhutan
sert recipes, such as apple pie, doughnuts, and
Cardamom has a strong, unique taste, with an
cinnamon buns as well as spicy candies, tea, hot
intensely aromatic, resinous
cocoa, and liqueurs. True cinnamon, rather than
fragrance. Black cardamom
cassia, is more suitable for use in sweet dishes. In
has a distinctly more Smokey,
the Middle East, it is often used in savory dishes
though not bitter, aroma with a
of chicken and lamb. In the United States, cincoolness some consider similar to mint.
namon and sugar are often used to flavor cereals,
bread-based dishes, and fruits, especially apples;
Green cardamom is one of the most expensive
a cinnamon-sugar mixture is even sold separately
spices by weight, but little is needed to impart
for such purposes. Cinnamon can also be used in
the flavor. Cardamom is best stored in pod form
because once the seeds are exposed or ground they pickling. Cinnamon bark is one of the few spices
that can be consumed directly. Cinnamon powder
quickly lose their flavor. However, high-quality
has long been an important spice in Persian cuiground cardamom is often more readily (and
cheaply) available and is an acceptable substitute. sine, used in a variety of thick soups, drinks, and
sweets. It is often mixed with rosewater or other
For recipes requiring whole cardamom pods, a
spices to make a cinnamon-based curry powder
generally accepted equivalent is 10 pods equals
for stews or just sprinkled on sweet treats. It is
1 1/2 teaspoons of ground cardamom.
also used in Turkish cuisine for both sweet and
It is a common ingredient in Indian cooking
savory dishes. 6639512
and is often used in baking in Nordic countries,
such as in the Finnish sweet bread pulla or in
the Scandinavian bread Julekake. In the Middle
Maluku Islands
East, green cardamom powder is used as a spice
Cloves can be used in cooking
for sweet dishes as well as traditional flavoring
either whole or in a ground
in coffee and tea. Cardamom pods are ground
together with coffee beans to produce a powdered form, but they are used sparmixture of the two, which is boiled with water to ingly because they have an
make coffee. Cardamom is used in some extent in extremely strong flavor.
savory dishes. *5298068whl *7705338grnd
Cloves have historically been used in Indian cuisine
8
Cardamom
$$
12
9
Chinese Five-Spice
$
China
Used extensively in Chinese cooking, this pungent
mixture of five ground
spices usually consists
of equal parts of cinnamon, cloves, fennel seed,
star anise and Szechuan
peppercorns. Prepackaged five-spice powder is
available in Asian markets and most supermarkets. 5298561
10
Chipotle (Meco)
$$
Mexico
MY TOP 5
”The” chipotle pepper. Sometimes referred to as
“Café Chipotle”. This is a smoked jalapeno and
this variety brings the heat. *0616870dry
Cloves
$
(both North Indian and South Indian). In North
Indian cuisine, it is used in almost all rich or spicy
dishes as an ingredient of a mix named garam masala, along with other spices, although it is not an
everyday ingredient for home cuisine, nor is it used
in summer very often. In the Maharashtra region
of India it is used sparingly for sweet or spicy dishes, but rarely in everyday cuisine. In south Indian
cuisine, it is used extensively in biryani along with
“cloves dish” (similar to pilaf, but with the addition
of other spices), and it is normally added whole to
enhance the presentation and flavor of the rice.
In Mexican cuisine, cloves are best known as clavos de olor, and often used together with cumin
and cinnamon.
In Vietnamese cuisine, cloves are often used to
season the broth of Pho.
In American cooking, it is often used in sweet
breads such as pumpkin or zucchini bread along
with other sweet spices like nutmeg and cinnamon.
In Europe, cloves are also a common ingredient
in Christmas seasonal dishes such as Mulled wine.
*5299049whl 5228655grnd
13
Curry
14
Dates
15
De Arbol Chile
16
Dragon Fruit
India & Morocco
$
From the southern Indian word kari, meaning
“sauce,” comes this catch-all term that is used to
refer to any number of hot, spicy, gravy-based
dishes of East Indian origin. Curry powder is an
integral ingredient in all curries. Curry powder
is characterized by a strong, earthy flavor, which
contains some green, grassy notes. It’s flavor and
aroma are strong and slightly bitter. 5228747
$$
Persian Gulf
Dates can also be chopped and used in a range
of sweet and savory dishes, from tajines (tagines)
in Morocco to puddings, ka’ak (types of Arab
cookies) and other dessert items. Date nut bread, a
type of cake, is very popular in the United States,
especially around holidays. Dates are also processed
into cubes, paste called “’ajwa”, spread, date syrup
or “honey” called “dibs” or “rub” in Libya, powder
(date sugar), vinegar or alcohol. *3886157
Mexico
$$
Long, thin, and hot. Shaped like a bird’s beak and
similar to a cayenne pepper. Popular in Cajun and
Asian recipes. Hot. *0634097
South America
$$$
This member of the cactus
family is native to Central
and South America. The
dragon fruit is shaped like a
hand grenade and has a skin
that ranges in color from
yellow to shocking pink, depending on the variety.
The tips of the pliable, downward-curving spines
that cover the fruit are lime green. Pink dragon
fruit have pink flesh, whereas that of the yellow
variety is off-white in color. The flesh of both is
juicy, if somewhat grainy, with myriad tiny edible
seeds and a flavor reminiscent of kiwis and grapes.
Dragon fruit (also called pitaya) are available from
August to December. Choose a fruit without
blemishes that gives slightly to palm pressure.
Refrigerate ripe dragon fruit in a plastic bag for
up to 5 days. Halve, then cut away skin with a
paring knife and use the fruit in desserts or salads.
Dragon fruit may also simply be cut in half and
the flesh scooped out with a spoon. *3850286
Continued on page 6
Chef Kenny Morgan
“I like to explore the combination of exotic flavors, like you find in Thai cuisine. I feel like a mad scientist in the kitchen at times.”
Smoked Salts
“Because everyone has
to have a finishing move.”
Thai Chilies
“Raw, sliced and diced no matter
what you do, they are always tasty.”
Lime
“From salads to dessert
it’s my main squeeze.”
Thyme
“Adds a nice savory flavor.”
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 5
Green Curry
“Sweet, hot, sour and salty
what more can you ask for.”
Continued from page 5
17
Epazote
Mexico
$$
Although this is a relatively
new herb to many American
cooks, epazote has been used in
Mexico for cooking and medicinal
purposes for thousands of years.
Epazote has a powerful flavor
similar to licorice and can be used
in bean dishes as well as eggs, burritos, rice, soups
and stews, salad, quesadillas, and meat dishes.
There is one way that epazote may improve your
bean dishes beyond flavor: It’s known in Mexico
for helping to diffuse the gas-inducing effect of
beans. *8409352 crushed
18
Fennel Pollen
Mediterranean
$$
Referred to as “Culinary Fairy
Dust” by the Wall Street Journal.
Seasoned chefs will often say that
there’s no such thing as a shortcut
in cooking. Mention fennel pollen, the potent
granules harvested from the buds of flowering
fennel plants, and they may make an exception.
Try this on pork, poultry, and salmon. *6310803
19 Fenugreek
Middle East
$$
Fenugreek has three culinary
uses: as a herb (dried or fresh
leaves), as a spice (seeds), and
as a vegetable (fresh leaves,
sprouts, and microgreens).
The distinctive cuboid-shaped, yellow-to-amber
colored fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent.
The seeds are used in the preparation of pickles,
vegetable dishes, daals, and spice mixes, such as
panch phoron and sambar powder. Fenugreek
seeds are used both whole and in powdered form
and are often roasted to reduce their bitterness
and enhance their flavor.
Fenugreek is also used as a vegetable. Fresh
fenugreek leaves are an ingredient in some Indian
curries. The sprouted seeds and microgreens are
used in salads. *9012899 grnd *7542349 leaves
*6305569 seed
20
Forbidden Rice
Manipur
$$
The Emperor’s exclusive grain. An heirloom
rice that is prized for its roasted, nutty flavor,
deep purple color, and high nutritional value.
MY TOP 5
*6353215organic
21
Freekeh
Middle East
$$
Freekeh has several nutritional attributes that
are superior to comparable cereal foods.
Some people consider
it a superfood. Freekeh
is higher in protein compared to couscous and
appreciably higher compared to white rice. It
compares well to other healthy grains such as
quinoa and farro. Freekeh has at least four times
as much fibre as some other comparable grains,
and consists mostly of insoluble fibre. It also has
a low glycemic index so is suitable for managing
diabetes. In Syria the freekeh is usually prepared
with lamb, onion, butter, almonds, black pepper,
cinnamon, cumin and salt. *0969651
22 Galangal
Indonesia
$$
In its raw form, galangals have a stronger taste
than common ginger. They are available as a
whole rhizome, cut or powdered. The whole fresh
rhizome is very hard, and slicing it requires a
sharp knife. A mixture of galangal and lime juice
is used as a tonic in parts of Southeast Asia. The
rhizomes are used in various Asian cuisines (for
example in Thai and Lao tom yum and tom kha
gai soups. *6226104
23
Ginger
$
South Asia
Tons of uses from drinks like
ginger beer to candy. Mature
ginger roots are fibrous and
nearly dry. The juice from old
ginger roots is extremely potent and is often used
as a spice in Indian recipes, and is a quintessential ingredient of Chinese, Korean, Japanese and
many South Asian cuisines for flavoring dishes
such as seafood or goat meat and vegetarian cuisine. Fresh ginger can be substituted for ground
ginger at a ratio of 6 to 1, although the flavors
of fresh and dried ginger are somewhat different.
Powdered dry ginger root is typically used as a
flavoring for recipes such as gingerbread, cookies,
crackers and cakes, ginger ale, and ginger beer.
1008770
24 Glass Noodles
China
$$
Also called bean threads and cellophane noodles,
these gossamer, translucent threads are not really
noodles in the traditional sense, but are made
from the starch of green mung beans. Sold dried,
cellophane noodles must be soaked briefly in hot
water before using in most dishes. Presoaking isn’t
necessary when they’re added to soups. They can
also be deep-fried. Thicker varieties, most popular
in China’s northeast, are used in stir fries as well
as cold salad-like dishes. *5449592
25
Goji Berry
Tibet
$$
Dried goji berries taste like a combination of
raisins and dried cranberries with a slight nutty
quality. This berry is most often found as juice,
typically blended with other fruit juices; sometimes dried berry bits are embedded in energy
bars. Known outside of the US as wolfberries.
*6761938
26
Gonghoraj Lemon
27
Habanero Chili
28
Herbs de Provence
India
$$
The perfumey fragrance from this north-eastern
lemon can convert the simplest dish into a stunner. Infuse it in a little vodka, or try a sorbet with
it. A lemon tart with some zest and juice from
the gondhoraj can give key lime pies a run for its
money.
Cuba
The habanero’s heat, its
fruity, citrus-like flavor,
and its floral aroma have
made it a popular ingredient in hot sauces and spicy foods. Habaneros are
sometimes placed in tequila or mezcal bottles,
particularly in Mexico, for a period ranging from
several days to several weeks, to make a spiced
version of the drink. Habaneros are an integral
part of Yucatecan food. Habanero chilies accompany most dishes in Yucat·n, either in solid
or purée/salsa form. WARNING: Use gloves and
avoid eye contact. 6429450-1 lb 2096659-10 lb
France
$
Herbs de Provence (also called Herbs of Provence)
is a blend of five or six herbs reminiscent of
France’s sunny Provence region. The herbs included in the blend vary by brand but usually include
thyme, basil, savory, fennel, marjoram, rosemary,
and/or lavender. When you buy it in a blend, the
individual herbs are already in balanced amounts
ready to inspire flavorful and convenient cooking.
This sweet and fragrant aromatic herb blend adds
depth and complexity to your hot dishes. It can
be used as a rub on roast, meats, and fish and
works great on the grill. It can be added to marinades, sprinkled into sautés, omelets, vegetable
dishes, sauces, and soups. 6174999
Continued on page 7
Foodie Editor, Erik Brock
“My list stays primarily south of the border, with my love of Hispanic cuisines.”
Serano & New
Mexico Green Chilies
“Flavor & Heat! Raw or roasted,
they deliver the 1-2 punch.”
Sea Salt
“From margaritas to
ribeyes, it’s the best dance
partner for the pallet.”
Fresca
“This low-cal grapefruit
soda is the signature touch
in my ëritas & ceviche.”
Cilantro
“Adds the perfect finishing
flavor and aroma to so
many hot and cold dishes.”
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 6
Curry
“The exotic scent and taste of
this spice is the passport to so
many of my favorite sauces.”
Continued from page 6
29
Honey
Valencia, Spain (first hunted)$$
The main uses of honey
are in cooking, baking, as a
spread on bread, and as an
addition to various beverages, such as tea, and as a
sweetener in some commercial beverages. 5611652
30
Jackfruit
Southeast Asia
$$
Jackfruit is a common fruit for Asia and Australia
and considered as one of the largest tree borne
fruit in the world. The juicy pulp around the
seeds have a taste similar to pineapple, but milder.
Apart from canned jackfruit, it is also available as
sweet chips. The wood of the tree is used for making various musical instruments, while the fruit
is a common ingredient for many Asian dishes.
*5414677
31
Jamaican Jerk Seasoning
Jamaica
$$
A dry seasoning blend that originated on the
Caribbean island after which it’s named, and
which is used primarily in the preparation of
grilled meat. The ingredients can vary, depending
on the cook, but Jamaican jerk blend is generally a combination of chilies, thyme, spices (such
as cinnamon, ginger, allspice and cloves), garlic
and onions. Jerk seasoning can be either rubbed
directly onto meat, or blended with a liquid to
create a marinade. In the Caribbean, the most
common meats seasoned in this fashion are pork
and chicken. 5517024
32
Jicama
Central America
$
Jicama is a large,
bulbous root
vegetable with a
thin brown skin
and white crunchy
flesh. Its sweet,
nutty flavor is
good both raw
and cooked. Jicama ranges in size from about 4
ounces up to 6 pounds. It’s available year-round
and can be purchased in Latin American markets
and most supermarkets. It should be stored in the
refrigerator in a plastic bag and will last for about
2 weeks. The thin skin should be peeled just before using. Jicama can be steamed, baked, boiled
or fried. When cooked briefly, it retains its crisp,
water chestnut-type texture. 1299742
33
Kaffir Lime Leaves
Indochina & Malesia
$
While the juice is generally regarded as too acidic
to use in food preparation, the aromatic leaves
(used fresh or dried) are widely used in Thai and
Lao cuisine, for dishes such as tom yum. Excellent
muddled in a cocktail. *8561375
34
Lingonberry
Scandinavia
$$
This tiny cowberry
(a member of the
cranberry family) grows wild in
the mountainous
regions of Scandinavia, Russia,
Canada and–in the United States–Maine. The tart
red berries are available fresh only in the regions
where they’re grown. They can be purchased as
sweet sauces or preserves, however, they also make
excellent accompaniments for pancakes, crÍpes,
puddings, etc. 578807
35 Lobster Mushrooms$$
North America
Lobster mushroom (Hypomyces lactifluorum) is
not a mushroom, but rather a parasitic ascomycete that grows on mushrooms, turning them
a reddish orange color that resembles the outer
shell of a cooked lobster. They have a seafood-like
flavor and a firm, dense texture. *7760754
36
Long Pepper-Pippali
Java, Indonesia
$$
Sometimes called Indian
long pepper, is a flowering vine in the family
Piperaceae, cultivated for
its fruit, which is usually
dried and used as a spice
and seasoning. Long pepper has a similar, but
hotter, taste to its close relative Piper nigrum from which black, green and white pepper are obtained. The word pepper itself is derived from the
Tamil/Malayalam word for long pepper, pippali.
The fruit of the pepper consists of many minuscule fruits – each about the size of a poppy seed
– embedded in the surface of a flower spike that
closely resembles a hazel tree catkin. Like piper
nigrum, the fruits contain the alkaloid piperine,
which contributes to their pungency.
Today, long pepper is an extremely rare ingredient
in European cuisines, but it can still be found in
Indian vegetable pickles, some North African spice
mixtures, and in Indonesian and Malaysian cooking. It is readily available at Indian grocery stores,
where it is usually labeled pippali. *5382680
37
Lychee
Asia
$$
The fresh fruit has a “delicate,
whitish pulp” with a fragrant
flavor. Since this perfumy flavor is lost in canning, the fruit
is usually eaten fresh. Lychees
are commonly sold fresh in
Asian markets, and in recent years, also widely in
supermarkets worldwide. The red rind turns dark
brown when the fruit is refrigerated, but the taste is
not affected. It is also sold canned year-round. The
fruit can be dried with the rind intact, at which
point the flesh shrinks and darkens. *2824845
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 7
38
Major Grey’s Chutney
39
Mexican Chocolate
40
Miso
$$
India
A type of chutney, reputedly created by a 19th
century British Army officer of the same name,
who presumably lived in Colonial India. Its characteristic ingredients are mango, raisins, vinegar,
lime juice, onion, tamarind extract (occasionally),
sweetening and spices. 5034368
Mexico
$$
Flavored with cinnamon, almonds and vanilla,
this sweet chocolate is available in Latin markets
and some supermarkets. Mexican chocolate has a
much grainier texture than other chocolates. It’s
used in the preparation of a Mexican hot chocolate drink and certain Mexican specialties such as
mole poblano (see mole), a chile-almond sauce
usually served with fowl. One ounce semisweet
chocolate, 1/2 teaspoon ground cinnamon and
1 drop almond extract can be substituted for 1
ounce Mexican chocolate. *5253554
Japan
$
Miso is still widely used in Japan, both in traditional and modern cooking,
and has been gaining worldwide interest. Miso is typically salty, but its flavor and
aroma depend on various
factors in the ingredients and
fermentation process. There
is a wide variety of miso
available. Different varieties
of miso have been described
as salty, sweet, earthy, fruity, and savory. The ingredients used to produce miso may include any
mix of soybeans, barley, rice, buckwheat, millet,
rye, wheat, hemp seed, and cycad, among others.
Lately, producers in other countries have also
begun selling miso made from chickpeas, corn,
azuki beans, amaranth, and quinoa. *8853210
(red)
41 Morel Mushrooms $$$
Pacific NW
The earthy, somewhat complex flavor of the
Morel is a favorite among chefs and the most
experienced mushroom hunters. *1473248fresh
*5994344frzn
42
Nori
Japan
$$
Paper-thin sheets of dried seaweed that can range
in color from dark green to dark purple to black.
They have a sweet ocean taste and are popular
with Japanese meals. Nori is generally used for
wrapping sushi and rice balls. When finely cut
it serves as a seasoning or garnish. It can be
purchased toasted (labeled yakinori); if purchased
plain, it is usually lightly toasted before being
used. *7926474 blue *7926486 green
*7926495 purple
Continued on page 8
Continued from page 7
43
Nutmeg & Mace
Indonesia
$$
48
Pequin Chile
Mexico
$$$
Little and hot. Arrow shaped. True Pequin has a
sharp, sweet smoky heat. Ideal for salsas, soups,
sauces, and vinegars. *0618694 dry
Nutmeg and mace have similar
sensory qualities, with nutmeg
having a slightly sweeter and mace
a more delicate flavor. Mace is often
Middle East
preferred in light dishes for the bright orange,
saffron-like hue it imparts. Nutmeg is used for
The entire seed is consumed
flavoring many dishes, usually in ground or grated raw, though the watery, tasty
form, and is best grated fresh in a nutmeg grater.
aril is the desired part. The
5229067grnd
taste differs depending on
the subspecies of pomegranate and its ripeness.
The pomegranate juice can be very sweet or sour,
but most fruits are moderate in taste, with sour
West Africa
notes from the acidic tannins contained in the aril
The products of the plant are mucilaginous,
resulting in the characteristic “goo” or slime when juice. Pomegranate juice has long been a popular
drink in Persian and Indian cuisine, and began
the seed pods are cooked; the mucilage contains
to be widely distributed in the United States
a usable form of soluble fiber. Some people cook
okra this way, others prefer to minimize sliminess; and Canada in 2002. Dried pomegranate arils,
found in some natural specialty food markets, still
keeping the pods intact, and brief cooking, for
contain the seed and residual aril water, maintainexample stir-frying, help to achieve this. Cooking a natural sweet and tart flavor. Dried arils can
ing with acidic ingredients such as a few drops
be used in several culinary applications, such as
of lemon juice, tomatoes, or vinegar may help.
trail mix, granola bars, or as a topping for salad,
Alternatively, the pods can be sliced thinly and
yogurt, or ice cream.*8133928
cooked for a long time so the mucilage dissolves,
49
44
Okra
1880905frzn
45
India
$$
A wafer-thin East Indian bread
made with lentil flour. This
tortilla like bread can be unseasoned (as preferred in southern
India) or variously flavored with
red or black pepper, garlic or
other seasonings, as in northern India. Deepfried pappadams puff up to almost double their
original size. Grilling them over an open flame
will give them a smoky flavor. *3776218
46
Peanut
Peru
$
In the U.S., peanuts are used in candies, cakes,
cookies, and other sweets. They are also enjoyed
roasted and salted. Peanut butter is one of the
most popular peanut-based foods in the U.S., and
for four hundred years, recipes for peanut soup
have been present in the South, Virginia in particular. Peanuts can flavor dishes by way of sauces,
powder, oil. Peanuts are used around the world to
flavor a wide variety of ethnic dishes, supplying
an ample amount of protein. 5033675
47
Pepperberry Rub
Australia
$$
This rub features an small Australian berry that
closely resembles a peppercorn. Sweet and spicy
flavor. It is one of the most diverse spice blends
on the market and is incredible on fish, chicken,
pork, steak, wild game, ribs and even potatoes.
*5389251
$$
$
as in gumbo. The cooked leaves can also be used
as a powerful soup thickener. *0703498fresh
Pappadum
Pomegranate
50
Rosemary
Mediterranean
$
Used since 500 B.C., rosemary
is native to the Mediterranean
area (where it grows wild) but
is now cultivated throughout
Europe and the United States. Early on, this
mint-family member was used to cure ailments
of the nervous system. Rosemary’s silver-green
needle-shaped leaves are highly aromatic, and
their flavor hints of both lemon and pine. This
herb is available in whole-leaf form (fresh and
dried) as well as powdered. Rosemary essence is
used both to flavor food and to scent cosmetics.
Rosemary can be used as a seasoning in a variety
of dishes including fruit salads, soups, vegetables,
meat (particularly lamb), fish and egg dishes,
stuffings and dressings. 6238281
51
Saba Mostod’Uva Cotto
Italy
$$
Saba is sometimes called “The Original Balsamic
Vinegar”, since it was known to the ancients. It
is a recommended substitute for sugar or honey
in the preparation of sweets, panna cotta, yogurt,
sauces, etc. It is an excellent sweetener for direct
use on any meat, seafood, vegetables, fruit, and
salads. *6931259
52
Saffron
Greece & Southeast Asia$$$
Saffron’s dried stigmas are used
mainly in various cuisines as a
seasoning and coloring agent.
Saffron, long among the world’s
most costly spices by weight
Saffron’s bitter taste and iodoform- or hay-like
fragrance result from the chemicals picrocrocin
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 8
and safranal. It also contains a carotenoid dye,
crocin, which imparts a rich golden-yellow
hue to dishes and textiles. Iran now accounts
for approximately 90 percent of the world
production of saffron. 2408037
53 Salt
World Wide
$-$$$
97% of Earth’s water
supply is salt water, so
the number of smoked,
flavored, and regional
salts is huge. In North
American, table salt or
iodized salt is readily available and the only
salt many have tasted, unfortunately. Changing the salt in a dish can be one of the easiest
ways to alter a dish’s flavor profile. There
are thousands of salts available throughout
the world. We have spotlighted a few of the
unique salts here. Many of the salts featured
here are available through Sysco’s Chef Ex
program. Some of the more elaborate salts
are available from The Meadow in Portland,
Oregon. The Meadow is the culinary authority on exotic salts and their website has an
incredible selection as well. TheMeadow.com
4540373 Iodized 6040760 Kosher
54
Bali Rama Flake Salt
55
Black Truffle Salt
56
Fleur de Sel
$$
Bali
Bali Rama (sometimes called Bali Taksu) offers
a snappy bright flavor for well-dressed fresh and
wilted salads, thick soups, grilled fish, steamed
lobster, and herbed root vegetable dishes. This
flake salt is hardy and holds up better than
other flake salts when used in cooking.
$$$
Italy
This is the most cost-effective way to keep
truffles in your diet! Just a pinch when you
finish a dish... and all is right with the world.
Truffle salt exemplifies the extraordinary power of salt to capture both the complexity and
intensity of aromas and flavors. Even more
concentrated than truffle oil, truffle salt brings
the heady richness of fresh black summer
truffles to anything your heart desires, from
eggs in the morning to fettuccini at night. A
little bit goes a long way! *8441511
French Atlantic Coast$$
Delicate, granular crystals with a touch of
moister and a mild saltiness. Sprinkle it on
subtler foods like fish, poultry, cooked veggies, fleur de sel caramels, eggs, or bread and
butter. Or use as the ultimate cooking salt.
Fleur de sel is the most versatile of sea salts.
The name “fleur de sel” means “flower of salt”
in French. It is also known by the Spanish name
“flor de sal” and the Italian “fiore di sale.” The
Continued on page 9
Continued from page 8
most famous examples of this salt are French sea
salts from the coast of the French Atlantic coast,
where a thousand years ago Trappist monks
perfected a salt making process that had been
evolving for millennia across the pristine salt
marshes. *1804988
57
Himalayan Pink Salt
Pakistan
$$
Himalayan Pink Salt is a pure, hand-mined salt
found deep inside the pristine foothills of the
Himalayan Mountains.
This 250 million year old, Jurassic era sea salt is
known for its healing properties and is used by
health professionals, spas and individuals who
are interested in utilizing natural products to
heal the body and relax the mind.
For centuries, salts have been used as folk
remedies for a variety of health issues. Stimulating circulation, lowering blood pressure and
removing toxins such as heavy metals from
the body are just a few of the many benefits of
Himalayan Salt. *6898262
58
Murray Darling
Flake Sea Salt
Australia
$$
If salt were beer, Murray Darling flake salt
would be the frothy head of a crisp Lager. It
starts as snowmelt from the Australian Alps descending to the Murray Darling basin, where a
combination of low rainfall and high evaporation have created high concentrations of salt in
the groundwater.
Murray Darling’s pink-tinged crystals (much
peach-rose-pinker than in the photo!), which
gain their color from carotene produced by
algae that lives in the underground brine, have
a cotton-candy texture that imparts a sense of
ineffable lightness. The flakes have a note of
sweetness, and are uncannily un-salty. This,
together with the low moisture content and
fine texture, positions Murray River as more of
a topping than a salt.
Unless used on a dry surface, such as goat
cheese or scantily dressed greens, Murray
Darling should only be applied at the table,
just before eating. Strangely, given its superlative subtlety, it is unabashedly elegant on that
rare caprese salade made from explosively ripe
back-yard garden tomatoes, sweet basil, and
springy-yet-yielding buffalo mozzarella.
59
Piran Sel Gris
Slovenia
$$
Piran Sel Gris takes a certain degree of spirituality and imagination to fully appreciate. Firm,
almost-hard crystals that are highly irregular
in size and granular in shape. They glisten
the color of raindrops on a mirror. This is the
legendary Slovenian sea salt first documented
in 13th century, reaching its heyday as a centerpiece of the Venetian salt trade in the 15th
to 18th centuries, then batted around under
Austrian and Italian control for a few hundred
years before settling down within the present
day borders of Slovenia. Yet for all its historical
gravitas, it is the most blissful, almost whimsical,
of salts. Take a taste. The feeling is of lightness,
but with a miraculous connection to sweet yet
firm mineral flavors. Eating this salt makes you
feel like walking on water. Using it on virtually
any roasted or grilled food, who knows what
miracles will be wrought?
60
Prussian Blue
Germany
$$
A fascinating rock salt available in fine, coarse,
and rock forms, Prussian Blue dazzles the eyes
and the mouth with flecks of electric blue salt
and a complex, protean hold on the palate. You
have to see it (and taste it) to believe it. Sweet,
mild, liquid sunshine.
61
Japan
Takesumi Bamboo
Finishing Salt
$$
Icarus-like, Takesumi is hatched from bamboo
segments that were packed with Japanese deep
sea salt and incinerated. The result, not so
much a salt as a carbonated topping. Takesumi
Bamboo is the most exciting salt around for lean
meats like venison or lean seafood like halibut.
62
Trapani e Marsala
Italy
$$
This coarse Italian sea salt comes from the salt
pans of Sicily. It has a clean, bright flavor - use
with pasta, mushrooms, and aged cheese.
63 Sea Beans
Oregon Coast
$$$
It’s abundant along
both the Pacific and
Atlantic coasts and
has spiky green leaves
that are so arranged
as to make the plant
look somewhat like a spindly, miniature cactus,
sans needles. Both the leaves and stem are crisp,
aromatic and taste of a salty sea breeze. They’re often pickled and can sometimes be found in jars in
gourmet markets. Fresh sea beans a.k.a. salicornia
can be found from summer through fall, though
it’s at its most tender during summer months.
Choose crisp, brightly colored sprigs with no sign
of softness. Refrigerate tightly wrapped for up
to 2 weeks–though the sooner salicornia is used
the better the flavor. It’s best used fresh, either in
salads or as a garnish. When cooked, salicornia
tends to taste quite salty and fishy. *2535565
64
Sesame
Africa
$
Sesame seed is a common ingredient
in various cuisines. It is used whole
in cooking for its rich nutty flavor.
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 9
Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns.
Sesame seeds may be baked into crackers, often
in the form of sticks. Sesame flavor (through oil
and roasted or raw seeds) is also very popular
in Korean cuisine, used to marinate meat and
vegetables. 5229729
65
Sichuan Peppercorns
$$
China
Sichuan pepper has a unique aroma and flavor
that is not hot or pungent like black, white
or chili peppers. Instead, it has slight lemony
overtones and creates a tingly numbness in
the mouth that sets the stage for hot spices.
*3895463
66
Mexico
Smoked Serrano
Chili Powder
$$
Serrano chili peppers are known for their bold,
spicy heat. Now you can find serrano chilies that
are smoked and ground into a fragrant powder.
Smoked serrano chili powder adds a rich, smoky
flavor and lively heat to your favorite dishes, including a variety of Mexican and Southwestern dishes,
stews, casseroles, egg dishes, and chili. *4825933
67
Sriracha Sauce
68
Star Anise
Thailand
$
Thai hot sauce named after the seaside town
of Si Racha, which is located along the Gulf
of Thailand. The town’s well known for its
seafood, which is usually served with Sriracha
sauce. The bright red sauce, a mixture of sunripened chilies, garlic, sugar, salt and vinegar,
has the consistency of American ketchup.
Sriracha sauce has become so popular that it’s
as ubiquitous on the Southeast Asian table
as ketchup is on the American, and it’s
gaining popularity in a variety of other
cuisines. 6770440
China
$$
Native to China, the sue of star anise by Man
has been traced back to around 100BC. Its
generic name is derived from the Latin verb
illicere, to attract, because of its pleasant smell.
*8326080 grnd *3895497 whl
69
Star Fruit
Indonesia
$$
The star fruit comes from the
carambola, a species of tree
with pink flowers grown even
in the US. The golden-yellow
fruit is crunchy, sweet, with a
taste of pineapples, apples and kiwis combined.
There are two kinds of star fruits - acidulate
and sweet, both rich in vitamin C. The fruit is
particularly juicy, some even making wine out of
it. *2029593
Continued on page 10
Continued from page 9
70
Tahini
Middle East
$$
The “Mayonnaise of the Middle East”. Used
in Middle Eastern cooking, tahini is a thick
paste made of ground sesame seed. It’s used to
flavor various dishes such as hummus and baba
ghanoush. Works extremely well with fish, meats,
and other grilled dishes. *0702102 organic
71
Tamarind
Sudan
$$
The fruit pulp is edible. The hard green pulp of a
young fruit is considered by many to be too sour
and acidic, but is often used as a component of
savory dishes or as a pickling agent.
The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic)
as it matures. It is used in desserts as a jam,
blended into juices or sweetened drinks, sorbets,
ice creams and all manner of snacks.
In Western cuisine, it is found in Worcestershire
sauce, and HP sauce. *1895374
72
Tomatillo
Mexico
$
Although tomatillos can ripen to yellow, they are
generally used while still green and quite firm.
Their flavor has hints of lemon, apple and herbs.
Tomatillos are available sporadically year-round.
Choose firm fruit with dry, tight-fitting husks.
Store in a paper bag in the refrigerator for up to
a month. Remove husk and wash fruit before
using. Cooking enhances the tomatillo’s flavor
and softens its thick skin. Tomatillos are popular
in Mexican and Southwest cooking for use in a
variety of dishes including guacamole and many
sauces. They can be used raw in salads and salsas
for a more acidic taste. 1008861
73
Truffle Oil, Black
Italy
$$$
Premium Extra Virgin Olive Oil from Umbria,
Italy infused with Black Truffle. Be aware of
many “Truffle oils” that are artificially flavored.
*5783929
74
Truffle Oil, White
Italy
$$$
Premium Extra Virgin Olive Oil from Umbria,
Italy infused with White Truffle. *5783917
75 Truffles, Black
France & Italy
$$$
It’s hard to believe that one of the rarest and most
expensive foods in the world is located by pigs
and dogs. This exceptional fungus grows 3 to 12
inches underground near the roots of trees (usually oak but also chestnut, hazel and beech), never
beyond the range of the branches. The difficultto-find truffle is routed out by animals that have
been specially trained for several years. Pigs have
keener noses, but dogs are less inclined to gobble
up the prize. Once the truffle is found, the farmer
(trufficulteur) scrapes back the earth, being careful not to touch the truffle with his hands (which
will cause the fungus to rot). If the truffle isn’t
ripe, it’s carefully reburied for future harvesting. This methodically slow and labor-intensive
harvesting method is what makes truffles so
extremely expensive. Truffles have been prized by
gourmets for centuries and were credited by the
ancient Greeks and Romans with both therapeutic and aphrodisiac powers. A truffle has a rather
unappealing appearance – round and irregularly
shaped with a thick, rough, wrinkled skin that
varies in color from almost black to off-white. Of
the almost 70 known varieties, the most desirable
is the black truffle, also known as black diamond,
of France’s PÉrigord and Quercy regions and the
Umbria region of Italy. Its extremely pungent
flesh is black (really very dark brown) with white
striations. Fresh imported truffles are available
from late fall to midwinter in specialty markets.
Choose firm, well-shaped truffles with no sign of
blemishes. Truffles should be used as soon as possible after purchase but can be stored up to three
days in the refrigerator. To take full advantage of
their perfumy fragrance, bury them in a container
of rice or whole eggs and cover tightly before
refrigerating. The scent will permeate whatever
truffles are stored with, giving the cook a flavor
bonus. *5994387
76
Truffles, White
Italy
$$$
The second most popular truffle (actually offwhite or beige) of Italy’s Piedmont region, with its
earthy, garlicky aroma and flavor. *7219199
77Turmeric
Southeast Asia
$$
Turmeric grows wild in the forests
of South and Southeast Asia. It is
one of the key ingredients for many
Indian, Persian and Thai dishes
such as in curry and many more. Ancient Indian
medicine, Ayurveda has recommended its use
in food for its medicinal value, much of which
is now being researched in the modern day. Its
use as a coloring agent is not of primary value in
South Asian cuisine.
78
$$$
79
$$
Vanilla
Central America
Vanilla is the second most
expensive spice after saffron,
because growing the vanilla
seed pods is labor-intensive.
Despite the expense, vanilla is highly valued for
its flavor. A major use of vanilla is in flavoring ice
cream. The most common flavor of ice cream is
vanilla, and thus most people consider it to be
the “default” flavor. By analogy, the term “vanilla”
is sometimes used as a synonym for “plain”.
Although vanilla is a prized flavoring agent on
its own, it is also used to enhance the flavor of
other substances, to which its own flavor is often
complementary, such as chocolate, custard, caramel, coffee, cakes, and others. *9558768
Wasabi
Japan
This Japanese version of
horseradish comes from the
root of an Asian plant. It’s
used to make a green-colored
condiment that has a sharp,
pungent, fiery flavor. Wasabi,
which is also called Japanese horseradish, is available in both paste and powder form in specialty
and Asian markets as well as supermarkets. Some
specialty produce markets carry fresh wasabi,
which may be grated like horseradish. In Japan,
sushi and sashimi are served with a condiment of
wasabi mixed with soy sauce. 6062145 powder
*6330932 grated frzn
80
Yuzu
China
$$
The yuzu’s flavor is tart, closely resembling that
of the grapefruit, with overtones of mandarin
orange. It is rarely eaten as a fruit, though in the
Japanese cuisine its aromatic zest (outer rind) is
used to garnish some dishes, and its juice is commonly used as a seasoning, somewhat like the way
the lemon is used in other cuisines. *9770694
In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custardlike yellow color. It is used in canned beverages
and baked products, dairy products, ice cream,
yogurt, yellow cakes, orange juice, biscuits,
popcorn color, sweets, cake icings, cereals, sauces,
gelatins, etc. It is a significant ingredient in most
commercial curry powders. Turmeric is mostly
used in savory dishes, as well as some sweet
dishes, such as the cake sfouf. *8238889
NOTES: Data sources include Chef Ex, Wikipedia, Epicurious, Food Lover’s Companion, The Meadow (located at 3731 N Mississippi in Portland, Oregon), Chef Kenny
Morgan, Jeff “The Chef ” Garcia, and Foodie Editor, Erik Brock. Origin of ingredients are based on historical record of origination and may not depict the actual source of
today’s market.
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 10
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 11
Jeff “The Chef” Garcia
Hometown: San Gabriel, California
Motto: Food… It’s what I do, It’s who I am.
First Bitten by the Foodie Bug: I used to run
home from grade school in lieu of playing with
friends, just to be home in time to prepare
dinner with my mom… I knew from that
point that I was going to be working with
food for the rest of my life!
Specialties: Real American, Mexican, Baking &
Pastries, French, Catalonian, NW, Catering &
Private Chef Service, AustrianVarious South
American Cuisines
Favorite Places to Eat in Oregon: Anywhere
New, Old, Unusual, or Different!
Favorite Herb: Tied (for
second) Between- Rosemary
& Marjoram
Favorite Cook Book: Right Now its
“A Day At El Bulli” by Ferran Adrià.
But Its tied with “Ad Hoc At Home”
by Thomas Keller
Most Under-rated Ingredients:
Pomegranate Juice, White Pepper &
Real Maple Syrup
Culinary Idols: Jacques Pepin, Hubert
Keller, Julia Child,
Chris Cosentino,
Thomas Keller, Gary
Danko, Mary Sue
Milliken, Brian
Edwards and Darrel Folck.
Number of Years in Foodservice: 16
Education: Cordon Bleu Los Angeles (credits);
Internship at Spago Beverly Hills; Pastry chef internship
at the San Gabriel CC
Experience: Pastini Pastaria: Kitchen ManagerResponsible for all food production, quality control,
cleanliness, consistency, food and labor cost, inventory
control, safe work area and procedures, kitchen
organization, staff training and development, restaurant
security, equipment repair and maintenance, work
schedules, produce daily specials, and beyond all a
Team Leader.
Culinary Pet-Peeves: Chewing
gum while working in a kitchen.
Culinary Weapon of Choice:
10.5” Nenohi Nenox Chef ’s
Knife (Ironwood Western Style)
Celebrities you Have Prepared Food For: There are so
many… Martha Stewart, Sean Penn,
Rupert Murdock, Vicente Fox (Past
President of Mexico), The Kardashians,
Christina Aguilera, Jerry Bruckheimer,
Jack Nicholson. Just to name a few.
Top 3 Tips for a Successful Menu:
1. Keep it Fresh
2. Cross Utilize as many ingredients as possible
3. Listen to your guests
Top 3 Tips for a Successful Restaurant:
1. Try to hire people smarter than you in that position.
2. Set High Standards and Stick To Them
3. Listen to your guests!
ICON Culinary & Private Chef Services: Executive
Chef/Partner- Create and test recipes for distribution
on packaging, advertising, and marketing collateral.
Standardization and rewriting of recipes submitted to
the company for use in various applications. Represent
food companies and their products with a team of
brand ambassadors at various events and expositions
around the country. I was also a private chef for an
awesome family in Beverly Hills, Ca.
Other Relevant Experience: Taleo Mexican
Grill, San Gabriel Country Club, Spago
Beverly Hills, Houston’s (Hillstone
Restaurant Group)
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 12
Helping you create trend-setting
egg and breakfast offerings
SUPC
3072956
Frittata Omelet Ham,
Veggie & Cheese

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
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7020732
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7518723
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All Natural Turkey
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Sodium Gluten Free
2/9-10.5 lb
SUPC: 0812319
For More Information, Please Contact Western Foodservice Marketing at 1-800-777-6703
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 13
Pomegranate Miso
Glazed Salmon
Grilled Gladiator (aka Swordfish)
with a Cucumber Salsa
with a Yuzu Pom
Reduction served
on Japanese
Pickled Plum &
Pomegranate Rice
by Jeff Garcia
4 Servings
Serves 4
4 ea Swordfish filet (about 1 inch thick)
2 fl oz Fresh lime juice
1 1/2 T Honey
2 T Vegetable oil plus additional for brushing pan
1 tsp Ground coriander
4 pc Center Cut Salmon
For Cucumber Mango salsa
by Jeff Garcia
Marinade
2 c Pom 100% Pomegranate Juice, Reduced down to 1C
1 c Dry Sake
1 c Ponzu
2 T Muscavado Brown Sugar
2 c Shiro Miso (light Miso)
3 T Fresh Ginger, Peeled and Grated
1 c Grapeseed oil
2 T Fresh Lemon Zest
TT Sea Salt
3 ea English cucumber, peeled, seeded, and cut into a small dice
1/2 c Mango, Small Diced
2 ea Lime
3 T Fresh cilantro finely chopped
3 T Scallion greens finely chopped
1 T Fresh jalapeño or Serrano Chile finely chopped
1 T Sugar to taste
1 tsp Salt
Instructions:
Marinate swordfish:
Stir together lime juice, honey, oil, & coriander in a shallow dish.
Rice
4 c Steamed Calrose White Rice
6 ea Japanese Pickled Plums, Pitted and Chopped
1/4 c Pistachios, Lightly Chopped
1/4 c Pomegranate Arils
TT Sea Salt
Instructions:
Mix all ingredients of marinade together.
Marinate Salmon for 2-4 hours in large zip seal bag or hotel pan.
Then simply pan sear or grill for about 3-5 minutes each side.
Toss rice ingredients together lightly and serve with salmon.
Garnish with pistachios and pomegranate arils.
Add swordfish, turning to coat, and marinate at room
temperature 10-15 minutes max.
Make the cucumber Salsa while swordfish marinates:
Peel the Lime, including all white pith using a sharp paring knife. Cut segments free from membranes and finely chop segments,
then combine with remaining salsa ingredients in a bowl.
Grill swordfish: Lightly brush grill with oil and heat over
moderately high heat until just beginning to smoke. Remove
swordfish from marinade and season both sides with salt and
pepper. Grill fish until just cooked through, 3 to 4 minutes per side.
Serve topped with Cucumber Mango salsa.
Note: Salsa can be made hours ahead and chilled, covered.
Jeff’s Scratch Chocolate Mousse
by Jeff Garcia
24 oz Chocolate, Dark or Semi-Sweet (melted)
10 ea Egg Yolks (large)
2 ea Whole Egg (large)
6 oz Sugar, granulated
1 oz Agave Syrup, light
A/N Water
1 qt Cream, Heavy or Manufacturing
Instructions:
Melt chocolate over a Bain Marie.
Whip cream to soft peaks, chill until needed.
Make the “Pâte à Bombe” base: Place egg and yolk in a 5-quart
bowl with a whip attachment until thick. In a saucepot, cook the
sugar, corn syrup and water to soft ball stage, 240°F. Pour sugar
into egg yolks and whip until thick. Continue whipping until the
outside of the bowl feels cool to the touch.
Fold melted chocolate into the eggs.
Next fold in cream and stir gently, but quickly.
Store in large plastic cup and chill overnight or 2 - 3 hours in the
refrigerator.
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 14
NEW! 1055353 CHOP HOUSE ® GOLD
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For samples or more information, contact Western Foodservice Marketing:
503.636.8910 | [email protected]
Y477312 ©2012 AdvancePierre Foods
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FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 15
Social Media: What’s the Big Deal?
With the advent of technologies such as Facebook and
Twitter, the number of regular social media users is at an alltime high. According to a recent study from
the Pew Research Center, 65% of all adult
internet users say they ‘log in’ to at least
one of the leading social media websites on
a regular basis. Not surprisingly, this fact
has sparked the attention of marketers and
businesses from across the spectrum. With
social media influencing 90% of all purchases (Socialnomics),
there is no doubt that social media is playing an increasingly
large role in how consumers make decisions.
The increasing presence of social media plays a unique
part in the restaurant industry. As stated in another study
from the Pew Research Center, 45% of all cell phone users
own smart phones with internet capabilities. This puts the
power of social media right into the customers’ pockets. All
of the sudden, everyone is a critic. Today, if a sub-par dish
is served to a customer, there could potentially be a review
and photo posted to their social network before the server
even has a chance to deliver the check. And since 45% of
Americans trust reviews from people within their network,
this is something that food service professionals must pay
attention to.
Though this increases pressure on restaurants to deliver a quality product, having a large number of reviews
also provides a lot of valuable and easilyaccessible information for restaurant
managers. For the food service industry,
having nearly half of customers providing
real-time feedback could potentially be
one of the most powerful tools available.
If there is a trend of unhappy customers, a
quick Facebook or Twitter search can indicate exactly what
the problem is-- as well as provide an easy way to communicate with the patrons.
Conversely, if a restaurant is in the habit of serving outstanding dishes, the web will be filled with favorable reviews
from their customers providing a very powerful and effective form of buzz marketing. And the best part is: It’s free.
Many restaurant managers are finding new and innovative
ways to increase traffic and fill tables without a big-budget
marketing strategy.
However, effectively leveraging social media to utilize its
marketing potential is no easy task. It takes a strong commitment do it right. Unfortunately, most restaurant managers are
extremely busy making sure all their customers are served and
they couldn’t possibly manage taking on an entirely new job.
Continued on page 17
Earth Wise® Tree Free™
products by Hoffmaster® are:
• 100% Tree Free (no wood pulp)
• Sustainable (resources renew in
12 months or less)
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• 100% compostable
Containers have an extremely high
heat tolerance of 212 degrees.
Hoffmaster#
760200
760240
760120
760115
760110
760130
SUPC#
0271914
0272007
0303691
0303709
0303733
0303848
Description
White Beverage Napkin, 2 ply, 1/4 fold
White Dinner Napkin, 2 ply, 1/8 fold
Soufflé Portion Cup, 3 oz. 2-1/2" x 1-1/2"
Soufflé Portion Cup, 2 oz. 2-1/2" x 1-1/4"
Soufflé Portion Cup, 1 oz. 2-1/2" x 3/4"
Clear PLA Lid for Soufflé Portion Cups, Stackable, Lid fits 1, 2, & 3 oz.
Size
10" x 10"
15" x 17"
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Hoffmaster Group Inc. • 2920 N. Main St. • Oshkosh, WI 54901 • 800-327-9774 • www.hoffmaster.com
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 16
Case Count
3,000 12/250
2,000 8/250
2,500 10/250
2,500 10/250
2,500 10/250
2,500 10/250
Continued from page 16
David Graham, owner and chef of Restaurant and Wine
Bar in Medford, Oregon called 38 Central, has found a
solution to this problem through a new Sysco iCare partner
called Table Tents.
“It is vital to fill the niche of Facebook & Twitter” says
Graham. “For us it is a vehicle that we can use to make our
restaurant more personal and ‘real’ to our customers: not
one day goes by that I don’t have between 5-10 people come
through our doors who are Facebook friends or read an update on Twitter.”
Luckily, a great service is available to manage this problem without adding extra stress onto restaurant managers.
Table Tents, an application development company, aims to
“remove the confusion from online marketing.” Table Tents
offers a unique service that can build a restaurant’s website
directly into a Facebook page. With a user-friendly interface
and simple setup process, Table Tents helps a restaurant to
get the most out of online marketing.
“[Since using Table Tents] we have seen an increase in
Facebook traffic. From that we get hits for our food and
reservations ~ at least a 3-5% increase this last month in traffic. The fact that they can automate so much and offer many
extras is a big help!” says Graham.
Sysco offers access to a variety of services through their
many iCare partnerships and Table Tents is a very welcomed
addition to the list. Sysco Portland iCare Manager, Mark
Sena, explains, “Social Media is being utilized more and more
by operators and this is an area of our iCare program where
we previously didn’t really have a strong presence. Table Tents
filled that void very well.”
Since Table Tents is a Sysco iCare partner, exclusive deals
are offered to Sysco customers. For instance, a promotional
code for a free ‘light’ version of the Table Tents application is
available to Sysco customers only. This is a great no-risk way
to test out the application and decide whether or not the application is a good fit.
Also, aside from the opportunity for a free version, the
subscribed versions are significantly discounted if attained
through Sysco. Select bundles are discounted up to 50% for
Sysco customers only.
“If you see the value in social media marketing and don’t
know how or don’t have time to utilize it, Table Tents is a
company that can help,” says Sena.
If Table Tents sounds like a good fit for
your business, ask your Sysco Marketing
Associate for more information.
Mango Salsa Recipes by Chef Kenny Morgan
Mango Avocado Salsa
Mango Pineapple Salsa
1 C Mango diced 1/4”X1/4” (0233751)
2 T Onion green icels (7350788)
2 T Pepper red bell hothouse x-lrg (9055484)
2 T Cilantro clean wash fresh herb (2219095)
1 Avocado Hass Fresh (1242536)
2 Lime fresh (1185040)
TT salt kosher (6040760)
1 C Diced Pineapple Mango Mix 1/4” (0295396)
2 T Pepper red fresh ch (0177659)
2 T Cilantro clean wash fresh herb (2219095)
1 T Pepper chipotle in adobo sauce (0348407)
2 T Onion yellow diced 1/4” (4160768)
2 Lime fresh (1185040)
1/2 t Salt kosher (6040760)
1/2 t Sugar bar superfine (4305975)
Mango Mint Salsa
2 T Mint fresh (1679984)
1 C Mango diced 1/4”x1/4” (0233751)
1 Pepper jalapeno (4756516)
2 T Pepper red bell split (7486628)
2 T Onion yel diced 1/4” (4160768)
2 Lime fresh (1185040)
1/2 t Salt kosher (6040760)
1/2 t Sugar bar superfine (4305975)
Mango Pico de Gallo
1 C Mango diced 1/4”x1/4” (0233751)
1 C Pennys salsa pico de gallo (4734159)
2 T Cilantro clean wash fresh herb (2219095)
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 17
SUPC #7767466
Coleman ABF IF B/S
Breast Fillets (30/5oz)
SUPC #7797992
Coleman ABF IF B/S
Breast Fillets (26/6oz)
SUPC #7917176
Coleman ABF All Natural
GLUTEN FREE
Whole Muscle
Breaded* Tenderloins
*Breaded with Rice and Cornmeal
Quality Your
Customers Want,
With The Ease You Need.
The Best You Can Bake.
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 18
Power to the Pantry
Whether it’s shelfstable packs of prepared
stock squirreled away
for a rainy day, canned
tomatoes and tins of
oil-packed tuna for
authentic Italian pasta
sauces, or canned pears
to fill a stunning Belle
Hélène crepe, most
chefs rely on one type
of canned ingredient
or another.
Modern canning
methods utilize fruits and vegetables that are processed at
their peak of freshness to retain flavor, nutrients, texture
and color, and canning is a stable and reliable way to
preserve food. It’s so stable that some canned goods can be
stored safely for up to five years under the right conditions
[source: USDA].
Most chefs keep a few (or more!) canned ingredients in
the pantry to help make a variety of dishes faster, easier and
tastier. A variety of canned fruits to your pantry, like Pacific
Northwest Canned Pears,
can make a big difference
in menu creativity. Canned
fruit can be as healthful as
fresh, and the sweet flavor
of fruit can transform even
savory dishes from bland
to exciting and add a level
of intriguing complexity.
For example, canned pears
can be sturdy and flavorful additions to grilled skewers, braises
and sautés, salads, sandwiches and desserts. Try layering
canned pear slices with turkey and Fontina cheese to create
an irresistible panini special. Or, toss them with spinach and
bacon for a hearty and appealing entrée or side salad. With
canned pears, it’s even how menuing elegant Belle Hélène
crepes requires only a few steps to your pantry.
Photo and menu ideas courtesy of the Pacific Northwest Canned Pear Service. www.eatcannedpears.com.
great summertime
making good bbq...
BETTER
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 19
Salmon Hash
with Apple &
Herb Cream
Northwest
Recipe
Yield 12 servings
Ingredients
24 dill sprigs
1 1/2 qts. sour cream
1 cup chives, fresh, chopped
1/4 cup prepared horseradish
6 oz. lemon juice
Salt
3 lbs. IQF hash browns
(S69/1059013 or U96/4076444)
12 oz. red onions, diced
3 Granny Smith apples, unpeeled,
diced
2 oz. olive oil
12 oz. light cream
2 1/4 lbs. salmon, canned, drained,
flaked
Hot Sauce
2 lemons, cut into wedges
Directions
•For herbed cream, combine 1-1/2
qt. sour cream, chives,
horseradish, lemon juice and salt
to taste. Set aside.
•Cook hash browns on hot grill 3
minutes on each side.
•Meanwhile, in large skillet sauté
onions and apples in hot oil until
tender. Add hash browns, salmon,
1 cup sour cream and light cream.
Cook until cream is reduced and
remove from heat.
•Add hot sauce and salt to taste.
•To serve: place about 31/2 tablespoons herbed cream on
plate and cover with hot hash.
•Garnish with dill and lemon
wedges.
Providing products that
demonstrate a strong
commitment to environmental
stewardship and sustainability.
Sysco’s Towel, Tissue, and Napkin
products have earned Ecologo
certification, the most respected
TM
environmental standard
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 20
For a fresh bold menu idea this
spring try Brakebush fully cooked
Chik’N’Zips® in three flavors, Tuscan,
Ginger Teriyaki, and Moroccan.
Whether it’s choice cuts of meat, tantalizing desserts or
morning baked goods, Sara Lee Foodservice has the brands
that satisfy customers.
•
•
•
Sysco branded pork sausage
Sysco branded donuts
Sysco branded cakes
8593190
SYS CLS Sausage Pork link Raw Maple 160/1oz
2034908
SYS CLS Sausage Pork Patty cooked mild 80/2oz
8727350
Cake Double Chocolate 4/53oz
8727699
Cake Lemon Cream 4/52oz
363396
Donut Holes variety .08 oz 8/25ct
363402
Donut Cake van stk 2.5oz 8/6ct
363410
Donut Cake Variety crystal sugar 8/6ct
800-933-2121 l www.brakebush.com
Natural, Renewable
resources for preparing &
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SUPC
Description
Pack
942776
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2000
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Table Covers
Patty Paper
We’ve got you covered
Contact your MA for details
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 21
FANCY TOMATO KETCHUP
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 22
FOODIE MAGAZINE • ISSUE 27 • SUMMER 2012 • PAGE 23
™
Tender
OVEN ROASTED
Pork
Introducing
HORMEL ALWAYS TENDER
Oven Roasted Pork.
®
Imagine not having to worry about how the pork turns out. Better yet,
imagine serving expertly prepared pork to your patrons each and every time.
Pork that’s incredibly tender. Remarkably juicy. Wonderfully
flavorful. Always done-to-perfection.
That’s HORMEL® ALWAYS TENDER® Oven Roasted Pork.
Expertly prepared pork is more than simply pre-cooked pork. It’s pork made
the way you’d make it if you could spend more time waiting for that precise
moment it reaches perfection.
And it’s like that every time you serve it. So you have the extra time to do what
you do best: personalize it, enhance it, turn it into an amazing meal.
q Ginger Pomegranate Glazed Pork.
A ginger pomegranate glaze adds a sweet-tart flavor
to the oven roasted pork loin. Serve with wasabi
mashed potatoes and stir-fried vegetables.
A remarkable combination.
©2011 Hormel Foods, LLC
®
®