Pub & Comfort Food

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It's back to basics for Comfort Food Ideas. Pear them with a favoriate Local Craft Beer

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  • BACK TO BASICS

    &Food

    Pub Comfort O C T O B E R 2 0 1 4

    Sysco Connecticut 100 Inwood Road, Rocky Hill, CT 06067 www.syscoct.com

  • Recipes, Tips and Trends for the Food and Drink Enthusiast!

    SPECIALHOLIDAYPREVIEW

    holiday 2014

    whats inside blackboard specials ~ethnic holiday dishes > Southern Bean Salad

    > Strawberries & Cream Dessert Pizza

    > Gorgonzola-Chipotle Burgers

    Roasted Turkey with Poblano-Mol

    ChefEx forthe HolidaysEggnog Semifreddo

    Trending Holiday Flavors!

    07_ChefRef_Foodie.indd 21 7/18/14 6:00 PM

    Add Value to Your Fall Menu with These Helpful Ti ps from

    Get Your Pub On

    IRISH ONION SOUPMade with Irish stout beer, topped with rustic crostini and melted Gruyre

    SEASONAL BEER BATTERED FISHServed with roasted corn aioli

    GOURMET CORN DOGCornmeal dipped beer brat or roasted pork belly served with local brew infused mustard

    SEASONED BEER BEEF STEWWith fall root vegetables

    IRISH STOUT CAKEDevils food cake made with Irish stout beer

    BANGERS & HASHLike the old favorite, but with rustic hashbrowns

    Explore Hearty Br eads> Put a twist on the Reuben sandwich by serving it on a pretzel bun

    > Use beer bread for butterfl ied brats topped with sauerkraut

    > Make French toast with day old 7-grain bread

    Rustic Entres are all the Rage> Beer can chicken makes an awesome entre

    > Channel your inner carnivore with a turkey leg as a center of the plate option

    > Herbed half or quartered chicken makes a comforting fall dish

    Sysco Services

    me

    Aritbr

    madee er

    ASHte, but owns

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    IRISH RISH

    Re ect the Season with these Condiments & Garnishes> Top salads with roasted pumpkin seeds

    > Use apple cider to make a fall vinaigrette

    > Mulled spices create fall fl avored candied nuts

    Utilize Your Kitchen Tools for Awesome Plate Presentations> Waffl e root vegetables for colorful fries or chips

    > Top a salad with mini Parmesan cheese cubes cut with a tomato dicer

    > Use a citrus zester to make candied orange peels for salads or top shelf cocktails

    IONIO UPMadewith Irish stout beer

    IRISHH ONIONNNNN SSSSSSSSSSSSSSSSSOOOOOOOOOOOOOOOOOOUUUUP

    For these seasonal recipes and more, visit ChefRefFoodie.com

    07_ChefRef_Foodie.indd 20 7/18/14 4:52 PM

  • Recipes, Tips and Trends for the Food and Drink Enthusiast!

    SPECIALHOLIDAYPREVIEW

    holiday 2014

    whats inside blackboard specials ~ethnic holiday dishes > Southern Bean Salad

    > Strawberries & Cream Dessert Pizza

    > Gorgonzola-Chipotle Burgers

    Roasted Turkey with Poblano-Mol

    ChefEx forthe HolidaysEggnog Semifreddo

    Trending Holiday Flavors!

    07_ChefRef_Foodie.indd 21 7/18/14 6:00 PM

    Add Value to Your Fall Menu with These Helpful Ti ps from

    Get Your Pub On

    IRISH ONION SOUPMade with Irish stout beer, topped with rustic crostini and melted Gruyre

    SEASONAL BEER BATTERED FISHServed with roasted corn aioli

    GOURMET CORN DOGCornmeal dipped beer brat or roasted pork belly served with local brew infused mustard

    SEASONED BEER BEEF STEWWith fall root vegetables

    IRISH STOUT CAKEDevils food cake made with Irish stout beer

    BANGERS & HASHLike the old favorite, but with rustic hashbrowns

    Explore Hearty Br eads> Put a twist on the Reuben sandwich by serving it on a pretzel bun

    > Use beer bread for butterfl ied brats topped with sauerkraut

    > Make French toast with day old 7-grain bread

    Rustic Entres are all the Rage> Beer can chicken makes an awesome entre

    > Channel your inner carnivore with a turkey leg as a center of the plate option

    > Herbed half or quartered chicken makes a comforting fall dish

    Sysco Services

    me

    Aritbr

    madee er

    ASHte, but owns

    n

    IRISH RISH

    Re ect the Season with these Condiments & Garnishes> Top salads with roasted pumpkin seeds

    > Use apple cider to make a fall vinaigrette

    > Mulled spices create fall fl avored candied nuts

    Utilize Your Kitchen Tools for Awesome Plate Presentations> Waffl e root vegetables for colorful fries or chips

    > Top a salad with mini Parmesan cheese cubes cut with a tomato dicer

    > Use a citrus zester to make candied orange peels for salads or top shelf cocktails

    IONIO UPMadewith Irish stout beer

    IRISHH ONIONNNNN SSSSSSSSSSSSSSSSSOOOOOOOOOOOOOOOOOOUUUUP

    For these seasonal recipes and more, visit ChefRefFoodie.com

    07_ChefRef_Foodie.indd 20 7/18/14 4:52 PM

    Welcome and thank you for attending our 2014 Fall Showcase. We have designed this show for you, our most valued customer. We are excited with this event as we have been listening to your feedback and we keep evolving our showcases to help our customers make more money and be even more successful. Hopefully you will notice that this show is like none other as it is unique to our industry. We focused our energies not only creating new ideas and trends but in giving you a plat-form to implement these opportunities quickly.

    With the many changes in culinary trends we found it necessary to construct an interactive show for your benefit. Please take the time to engage in our 20 new and exciting menu options included in this booklet, as well as the 24 recipes in the Catering for the Season booklet. We tried to create something for everyone in our industry to experience.

    Now here is how this works. We are offering you a very valuable tool to quickly feature the selected solutions at your own location. As you tour the show, please review this Recipe/Profitability booklet for your favorite recipe ideas. Locate these recipes in the rooms indicated in the recipe description and discuss the profit options with each representative.

    There will be a lot of other new and interesting trends at the Showcase as well. For the numbered recipes in our book we have enclosed a worksheet for you to build your own features/specials from the many menu ideas we are showcasing. Tell us what you want and we will produce 50 copies of a personalized Slugger/Special sheet for you at no cost to you! This will help show you the power of this valuable marketing tool, as we will design it to meet and exceed your expectations! We will furnish profitable menu solutions and give you a fantastic vehicle to deliver those solutions to your customers. Its truly unique to our industry! Again, we are excited to present to you our 2014 Fall Showcase. We hope you enjoy the experience and as always we appreciate your business! Thank you for joining us.

    Your Friends at Sysco Connecticut

  • Cavalry Brewing115 Hurley Rd. Bldg 9A, Oxford CT 06478

    City Stream Brewery Cafe942 Main Street Hartford, CT 06103(860) 525-1600

    Connecticut ewery Map

    Thomas Hooker Brewing Company16 Tobey Rd Bloomfield, CT 06002(860) 242-3111

    New England Brewing Company7 Selden Street, Woodbridge, CT 06525(203) 387-2222

    Back East Brewing Company1296A Blue Hills Avenue in Bloomfield,(860) 242-1793

    Cottrell Brewing Company100 Mechanic Street, Pawcatuck, CT 06379(860) 599-8213

    Half Full Brewery43 Homestead Avenue, Stamford, CT 06902(203) 309-2821

    Willimantic Brewing Company967 Main Street, Willimantic CT 06226(860) 423-6777

    Olde Burnside Brewing Company780 Tolland St, East Hartford, CT 06108(860) 528-2200Olde Burnside Brewing Company Profile

    Relic Brewery95B Whiting St Plainville, CT 06062(860) 255-4252

    Thimble Island Brewing Company53 East Industrial Road, Branford, CT 06405(203) 433-1890

    Broad Brook Brewing Company2 North RoadEast Windsor, CT 06088(860) 623-1000

    Beer'd Brewing Company

    Two Roads Brewing Company

    Shebeen Brewing Company

    Southport Brewing Company (Southport, CT)

    Top Shelf Brewing Company640 Hilliard StreetManchester, CT 06040

    Guvnor's Brewery136 Washington St.South Norwalk, CT 06854

    Firefly Hollow Brewing Company139 Center StreetBristol CT 06010

    Southport Brewing Company (Milford, CT)

    Cambridge House Brew Pub

    Stubborn Beauty Brewing Company

    http://ctbeertrail.net/

    8

    4

  • INDIA PALE ALE Increased maltiness with prominent hoppy aroma & flavor.

    DRY STOUT Prevalent chocolate and coffee flavors.

    PROFIT: $11.25 PROFIT: $8.74Ingredients:1 ea buffalo ground pty packer #59046851 ea egg shell lg brn frsh flat farmcow #20426711 ts garlic chopped in oil arezzio #5975271 cup bread crumb plain fine sys cls #68844031 ea bread pullman wht 28 sli sys cls #83867651 oz cheese parm imp/dom blend grtd arezzio #20399641 tb seasoning mesquite grl mate mc corm #25764881 ts spice pepper supreme imp/mcc #10579831 ts seasoning vegetable grl mate mc corm #62971662 oz ketchup fancy hse rec #56862661 tb sauce chipotle sandwich hellman #38233825 oz potato sweet jmbo packer #43735771 ts seasoning rub chipolte cinamon lawrys #84881503 oz carrot pld crew cut packer #1094853

    Recipe Instructions:1. Cut sweet potatoes into wedges and place in mixing bowl with

    oil to coat potatoes. Season wedges with cinnamon chipotle seasoning. Place potatoes in roasting pan and roast in 350 oven for 30-40 minutes until potatoes are tender but slightly firm.

    3. In a mixing bowl combine meats, cubed bread, breadcrumb, egg, garlic, Parmesan cheese, pepper supreme and vegetable seasoning.

    2. Form mix into a loaf and place in a roasting pan. 3. Whisk together ketchup and chipotle sauce and spread over

    entire surface of meat loaf. Season with mesquite. Roast in 350F oven until internal temperature of 140.

    Remove from oven and allow to rest for 10 min.5. Serve with steamed buttered carrots and

    roasted sweet potatoes.

    Suggested Sell 16.99Raw Cost 5.74

    Ingredients:4 oz pork bbq smkd pulled premium austblu #89758982 ea bacon precooked c/c 18/22 bcn hormel #28369801 tb onion green icels sys nat #73507881 oz tomato diced fresh packer #13710123 oz cream heavy 40% butter fat farmcow #20425272 oz cheese chdr mild fcy shrd yel casasol #28196491 oz sauce bbq smokey trdtnl sys imp #27282443 oz pasta trottole labella #0637191

    Recipe Instructions:1. Saut pulled pork and chopped bacon until warm. 2. In a medium pot, combine cream and butter and bring to a boil.

    Simmer for 10 minutes, watching to not let cream boil over. 2. Whisk in cheddar cheese and allow to thicken. 3. Chop tomatoes, green onion and bacon, shred pork, and add to

    pot with cooked pasta.4. Simmer until thickened, plate and serve.5. Place in a casserole dish. Drizzle with BBQ sauce and

    breadcrumbs.6. Bake in 350 oven for 20 minutes until golden.

    Suggested Sell 11.99Raw Cost 3.25

    BBQ Pork & Cheddar Mac & Cheese Slow cooked pulled pork with bacon, green onion and diced tomato in a creamy BBQ cheddar sauce with trottole pasta. Recipe found in the Haunted Pub Room.

    Buffalo Meatloaf A unique blend of ground buffalo and USDA Chuck seasoned and baked with chipotle ketchup, roasted sweet potato wedges and buttered carrots. Recipe found in the Haunted Pub Room.

    1 2

    5

  • BELGIAN ALE Complements salads with light citrus dressings and feta or goat cheese as wellunfiltered with orange, citrus and coriander.

    OKTOBERFEST Mildly hopped with complex malt character

    PROFIT: $7.69 PROFIT: $7.15Ingredients:4 oz sausage chicken ital rope longini #8699862 oz pepper green & red strip mancini #67346361 oz onion slivered 1/4" yel sys nat #41607843 oz cream heavy 40% butter fat farmcow #20425271 oz cheese parm imp/dom blend grtd arezzio #20399641 tb sauce pesto basil arezzio #24779582 oz tomato diced fresh packer #13710123 oz pasta gobetti labella #0952131

    Recipe Instructions:1. Cook the pasta until al dente. Drain. 2. Roast the sausage until cooked. Slice. 3. To make the sauce, reduce the cream to a third and add the

    Parmesean cheese with the diced tomatoes and the basil pesto.4. Toss all together and put in a casserole dish. 5. For an added touch, top with breadcrumbs and put under the

    broiler.

    Suggested Sell 9.99Raw Cost 2.30

    Suggested Sell 9.99Raw Cost 2.84

    6

    Ingredients:4 oz turkey brst cvp raw skin on harvpro #84019822 oz apple granny smith wa xfcy frs packer #29002942 oz cheese brie domstc 3 kilo bbrlimp #61275912 ea bread panini multigrn sunflowr richs #14458513 oz potato fry chip orig mccain #03571491 oz mayo 1756 #5992474

    Recipe Instructions:1. Season and roast the turkey breast in a 350 oven for 45-60

    minutes. Let cool. 2. Slice the apples and the turkey. 3. Spread mayonaise on the bread and layer the cheese, turkey and

    apples. 4. Serve with fresh potato chili fries.

    Roasted Turkey, Green Apple & Brie Grilled Cheese Cracked sunflower bread. Recipe found in the Haunted Pub Room.

    Italian Sausage and Pepper Mac & Cheese Local sweet Italian chicken sausage with peppers and onions in a creamy pesto cheese sauce tossed with plum tomato and gobetti pasta. Recipe found in the Haunted Pub Room.

    3 4

  • Ingredients:2 ea bread sourdough 16 slice 3/4" bbrlcls #1044552 oz cheese cheddar yel split herkimr #19174852 oz blueberry fresh packer #12543901 oz bacon layflat c/c 18/22 smk g sys cls #58863931 ts syrup pancake & waffle 5% map sys imp #49506551 ts sugar granulated bulk domino #19915286 oz potato fry wdg skon 6cut deli sys imp #2031013

    Recipe Instructions:1. In a medium skillet, fry chopped bacon until crisp over medium

    heat. 2. Add blueberries, 2 oz water, sugar and syrup. Bring mix to a simmer

    and reduce to a thick consistency. Transfer compote to a storage container and allow to cool completely.

    3. Prepare sandwich by spreading compote onto both slices of bread and then layer cheese. Press cheese in panini or grill on buttered griddle until golden brown on both sides.

    4. Serve with fries.

    As consumers palates become more adventurous and sophisticated, so does their thirst for craft bever-ages that will complement their culinary selections. They are not simplysearching for new bever-ages, but they also want to incorporate beer into many of the foods they eat, just as we have been doing with wine for a number of

    years. Restaurants are using beer to pump up both flavor and sales by tapping into the growing consumer demand.

    Todays dishes are getting a flavor boost from all kinds of beer, from bitter pale ales and pilsners to complex barley wines. Beer can be a powerful ingredient that offers sweet-ness, roast, aromatics, and acidity. Some of the same prin-ciples used when cooking with wine apply; only beer will

    impart a toasty, malt flavor to the dish. Beer needs to be used with care, so as not to make any

    food taste bitter. Because of the hops it contains, too much reduction will cause a bitter flavor. Evaporation and heat tends to alter flavors as well. The carbonation from beer is an added benefit for batter such as used for frying fish.

    Beer can also be used in any number of applications from vinaigrettes to slow braising. It can be left in its natural state (not cooked at all) if using for an aioli, vinaigrette or brais-ing. If its being incorporated into foods, try to bridge the aromas and flavors of the other ingredients with that of the beverage. Finding common ground, such as pairing pump-kin ale within a pumpkin pie, is ideal.

    Beers favorite partner is cheese. These two go way backconsider the Middle Ages, when monasteries were known for producing exceptional beer and cheese. Cheese is relatively high in salt and fat so when mixed with beer, the residual sugar from the malt contrasts pleasantly with s...