pub & comfort food

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

what’s inside blackboard specials ~ethnic holiday dishes > Southern Bean Salad

> Strawberries & Cream Dessert Pizza

> Gorgonzola-Chipotle Burgers

Roasted Turkey with Poblano-Molé

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 Gruyère

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 CAKEDevil’s 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 Entrées are all the Rage> Beer can chicken makes an

awesome entrée

> 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

Arit

br

madee er

ASHte, but owns

n

IRISH RISH

Refl 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 UPMade with Irish stout beer

IRISHH ONIONNNNN SSSSSSSSSSSSSSSSSOOOOOOOOOOOOOOOOOOUUUUP

For these seasonal recipes and more, visit ChefRefFoodie.com



®

SPECIALHOLIDAYPREVIEW

holiday 2014

what’s inside blackboard specials ~ethnic holiday dishes > Southern Bean Salad

> Strawberries & Cream Dessert Pizza

> Gorgonzola-Chipotle Burgers

Roasted Turkey with Poblano-Molé

ChefEx forthe HolidaysEggnog Semifreddo

Trending Holiday Flavors!


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 Gruyère

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 CAKEDevil’s 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 Entrées are all the Rage> Beer can chicken makes an

awesome entrée

> 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

Arit

br

madee er

ASHte, but owns

n

IRISH RISH

Refl 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 UPMade with Irish stout beer

IRISHH ONIONNNNN SSSSSSSSSSSSSSSSSOOOOOOOOOOOOOOOOOOUUUUP

For these seasonal recipes and more, visit ChefRefFoodie.com


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. It’s 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: $8.74

Ingredients:1 ea buffalo ground pty packer #59046851 ea egg shell lg brn frsh flat farmcow #20426711 ts garlic chopped in oil arezzio #5975271¼ 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 350º 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 350ºF oven until internal temperature of 140º.

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. Sauté 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 350º oven for 20 minutes until golden.


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


Ingredients: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.



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 350º 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.

Today’s 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 it’s 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.

Beer’s favorite partner is cheese. These two go way back—consider 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 salt. There’s a reason why there are always salty snacks like pretzels at the bar.

Chew on your brew

7

PROFIT: $6.13 Suggested Sell 8.99Raw Cost 2.86

Bacon, Blueberry & Cheddar Grilled Cheese Served on sour dough bread.Recipe found in the “Haunted Pub” Room.

PALE BOCK LAGERRich sweet carmels and warm toasty flavors

5

8

* Not yet available in all regions.Contact your Sysco Marketing Associate for more information.

CLAMATO and DR PEPPER are registered trademarks of Dr Pepper Snapple Group and its affi liates, used under license. © 2014 Dr Pepper Snapple Group.

www.CLAMATO.com www.DRPEPPER.com

Enhance your menu with new Dr Pepper Wings & BBQ!Made with the authentic bold flavors of Dr Pepper

Flavorful, juicy, tender products that are fully cooked and ready-to-heat

“The powerful Dr Pepper® trademark is associated with high-quality, great-

tasting products. Incorporating Dr Pepper® Wings and BBQ into menu

items at your restaurant will help boost sales because of your consumers’ passion for this signature taste.”

“For years, chefs have been including soda in meat marinades because the fl avors complement beef, pork, and

chicken. We wanted to provide chefs with the unique fl avors of Dr Pepper® in a

variety of convenient, fully-cooked, and high-quality wing and BBQ items that

save chefs time and labor.”

~ Tressa Mills, Sr. Director of Menu Services at Sysco

~ Doug Aistrup, Sysco Beef Category Director and former Chef

BBQ Wingsalso available

Teriyaki Wings & Clamato® Zesty Wings

Pulled Porkalso available

Pulled Beef & Pulled Chicken

Chicken Fajitasalso available

Beef Fajitas


tips for the craft beer ciceroneAs craft beer continues to increase in popularity, consumers want to raise a glass (or more depending on the number of courses) during dinner. They’re interested in artisan beers with more fl avor, seasonal variation and style, which craft beer provides.

Pairing beer with food is similar to pairing wine but beer offers a wider range of flavors to work with. A stout can taste like chocolate or coffee, and a Belgian ale, specifi cally lambic or fruit ales, can taste like cherries or raspberries.

There are no hard and fast rules – think of pairing beer with food as an art form. The key is to fi nd harmony and balance. Beer is more forgiving than wine and rarely will a pairing be truly disastrous. Identify the characteristics of the beer (intensity and fl avors) to successfully play matchmaker with food. Keep it simple and you will be guaranteed a dynamic duo most of the time.

There are two main kinds of beer: lagers and ales. Some liken lagers to white wineand delicate) and aleswine (robust and fruity).

Just like how lighter fare is served before heavier dishes, the same principle applies to beer. A lighter beer, like a lager, goes well with shellfish. A beer with roasted character usually fares well with desserts, and a chocolate

sings when paired up with an espresso imperial stout.

Contrasting a dish to beer can elevate the fl avor and ensure balance. If the dish is spicy, using a high alcohol beer will only amplify the heat and send the diner for water, which will also extinguish the flavor of the food!

Just likto beeroastroast

s

The carbonation in beer sharpens bitterness and cleanses the palate. It also gives beer cutting power against fats. Hopsalso provide cutting power; an India Pale Ale (IPA) pairs perfectly with a rich fettuccine Alfredo.

he

One of beer’s most powerful flavors is caramelization process. That’s why porter matches up nicely with a beef roast or grilled pork dish because the roasted malts are bold enough to stand up to the protein.

me likenee

One of beer s mobeer s mobeer s moisis rcarcarThat’s why porter m roast or gril roasted m stand u

aa

r

10


9

PROFIT: $5.35 Suggested Sell 7.99Raw Cost 2.64PROFIT: $11.02 Suggested Sell 13.99

Raw Cost 2.97

PORTER Roasted flavor complemented by nutty and toffee characteristic


Ingredients:2 oz pepper chili ancho destemmed d’allas #38814556 oz bacon layflat e/e 18/22 smoke sys rel #10734021.25 lb onion yellow jumbo fresh sys imp #10947215 lb beef brisket dckl-off 120 cab#78517531 tb salt kosher sys cls #60407601 lb tomato diced fire rstd/jce casasol #86668287 oz pepper chile green diced casasol #5882717½ cp cilantro fresh bunched/washed sys nat #18140214 cp pea blackeye sys cls #41140882 ts spice cumin grnd imp/mcc #52287132 tb spice chili powder lt imp/mcc #52285641 ts spice oregano leaf wh imp/mcc #52643121 ts spice coriander grnd imp/mcc #52286713 tb garlic chopped in oil arezzio #5975271

Recipe Instructions:1. Rub the brisket with salt and pepper and roast until internal

temperature is 170º. 2. Dice up the brisket and hold. 3. To make the chili base, sauté the onion, garlic and bacon until

cooked. 4. Add the tomatoes, chile peppers and spices. 5. Add the brisket and black eye peas and cook for another 30

minutes. 6. Top with cilantro.

Ingredients:6 oz beef ground pork blend 80/20 firervr# 6729171 oz onion diced 3/8" yel sys nat #59050131 oz celery diced 1/4” sys imp #65240781 oz carrot diced 3/8” sys imp #15752161 ts thyme fresh packer #17948411 ts garlic chopped in oil arezzio #59752711 ea potato baking idaho 40ct frsh sys imp #15431641 oz bacon slab e/e 18/22 smoked sys rel #57571941 oz tomato diced fresh packer #13710121 tb onion green icels sys nat #73507881 tb cheese chdr mild fcy shrd yel casasol #28196491 ts chive fresh packer #62430674 oz potato mashed yukon gold no star #71250911 tb cream sour all nat grd a whlfarm #1203207

Recipe Instructions:1. Bake potato in oven at 400º for 1 hour or until done. 2. Sauté garlic, vegetables and thyme until tender and then add the

meat blend. Cook until meat is no longer pink. 4. Scoop out potato and mix with ground beef mixture and put in

potato half.5. Dice bacon and cook until crisp. 6. Dice tomato and scallion and use for garnish. 7. Pipe 4 oz of mashed yukon gold potatoes on top and sprinkle

with cheddar cheese. 7. Bake for 15 minutes until golden.

8. Garnish with bacon, tomato and chives.

Smoked Brisket & Black Eye Pea Chili Roasted corn, tomato, red onion and cilantro sour cream. Recipe found in the “Entree” Room.

Loaded Baked Potato Sheppard’s Pie Crispy potato filled with ground beef, bacon, tomato and green onion topped with cheddar, chive and sour cream mashed potatoes. Recipe found in the “Haunted Pub” Room.

6 7


Ingredients:5 ea shrimp wht p&d tlon 16/20 portbty #51075252 oz sausage andouille link nicks #71716482 oz onion yellow jmbo frsh box sys imp #83139181 oz pepper assorted tri-color packer #11214741 ts garlic chopped in oil arezzio #59752714 oz broth chicken sys cls #55682411 oz cream heavy 40% butter fat farmcow #20425271 tb onion green icels sys nat #73507881 tb parsley italian bunched/washed sys nat #18140073 oz grits quick hominy quaker #69760472 oz vegetable corn and peppers simprst #88389221 oz cheese chdr mild fcy shrd yel casasol #2819649

Recipe Instructions:1. Make the grits according to the directions with chicken broth. 2. Season with salt and pepper and add a bit of butter. 3. When grits are done add a touch of cream, the roasted corn and

peppers and hold. Sauté the onion and pepper in a sauté pan with garlic.

4. Add the shrimp and season. 5. Assemble the dish with the sausage and grits mixture in a bowl

topped with the shrimp and cheese. Finish with parsley.

Cajun Grilled Shrimp & Cheddar Grits Cajun spiced jumbo shrimp in a mild creole broth over roasted corn and cheddar grits.Recipe found in the “Small Plates” Room.

INDIA PALE ALE Increased maltiness with prominent hoppy aroma and flavor.

PROFIT: $8.48Ingredients:2 ea chicken thigh bnls sys cls #10687178 oz broth chicken sys cls #55682412 oz butter blend solid gldnswt #20042401 tb flour all purp h&r bl en mlt sys cls #83792701 oz carrot diced 3/8" sys imp #15752162 oz celery diced 1/4” sys imp #65240781 oz onion diced 3/8” yel sys nat #59050131 oz sauce wing buffalo rtu franks #64047432 ea dough biscuit southern style pillsby #22267101 oz cheese blue crumbles sys imp #8495389

Recipe Instructions:1. Season chicken with salt and pepper and dredge in flour. In a

skillet, fry chicken pieces in oil over medium high heat until a golden brown crust forms.

2. Stir in carrots, onion and celery and sauté for 1 minute. Deglaze pan with chicken broth while stirring, being sure to scrape the bottom to release bits into the sauce. Stir in Buffalo sauce and butter and remove from the heat. Transfer contents to an oven-to-table casserole dish.

3. Cover casserole with foil and bake in 350ºF oven for 40 minutes. 4. While casserole bakes, place biscuit doughs onto paper lined

cookie sheet, top with cheese crumbles and bake according to dough instructions.

5. Remove casserole from the oven, remove foil and allow to rest for 10 minutes before

serving. Serve with 2 biscuit garnishes.


OKTOBERFEST Caramelization of malts comple-ments that of char-grilled and seared meats or hearty, spicy Mexican dishes.

Buffalo Chicken & DumplingsSpicy braised chicken thighs with carrrots and celery with chive and blue cheese dumplings.Recipe found in the “Haunted Pub” Room.

10

8 9

GLASS Description

GLASS Description

Dish Title Description. Recipe found in Room XX

11

PROFIT: $10.05

Ingredients:6 oz beef ins skirt nat flav cab #87002032 oz flour all purp h&r bl en mlt sys cls #83792702 oz buttermilk reg hp hood #18447371 tb seasoning vegetable grl mate mc corm #62971665 oz potato mashed ckd frsh grlc sys nat #76915204 oz bean green fdsvc trimmed frsh sys imp #18109101 oz mix gravy cntry style sys imp #5078308

Recipe Instructions:1. Pound the skirt steak. Season the steak with vegetable seasoning.

Dredge the steak in buttermilk, then flour.2. Sauté in a pan until golden. 3. Prepare the country style gravy mix

according to package directions. 4. Serve with mashed potatoes and green beans.


Chicken Fried Skirt Steak Marinated Certified Angus Beef® Skirt steak pounded thin & breaded country fried chicken style with roasted garlic mashed potatoes, green beans and “classic” white gravy. Recipe found in the “Entree” Room.

PALE ALE Malty sweetness balanced by hoppy bitterness

PROFIT: $7.12

Ingredients:8 oz green tomatoes 3 oz flour all purp h&r bl en mlt sys cls #83792702 ea egg shell lg brn frsh flat farmcow #20426711 tb spice garlic pwdr imp/mcc #52654651 tb milk 2% farmcow #20425523 oz bread crumb japnse fine panko sys cls #54954781 ts spice pepper cayenne grnd imp/mcc #52293981 oz cider apple pure fresh packer #13122711 tb sugar brown light bulk crystal #20813862 oz buttermilk reg hp hood #18447372 oz mayonnaise real 1756 sys sup #59924741 tb sauce bbq mild trdtnl sys imp #27283351 ts juice lime pstrzd ultra prem sys nat #38657301 ts onion green icels sys nat #73507881 ts salt kosher diacrys #6305346

Recipe Instructions:1. Slice the green tomatoes into 1 inch slices and salt. 2. Whip the eggs and use for the breading procedure. 3. Mix the breadcrumbs with the cayenne. 4. Toss the tomatoes in flour, then eggs and finally the breadcrumbs. 5. Sauté until golden brown. 6. To make the buttermilk dipping sauce, combine cider, sugar,

buttermilk, mayo, BBQ sauce and lime juice.(See instructions at right to make the Jalapeño Peach Jelly.)


INDIA PALE ALE Increased maltiness with prominent hoppy aroma and flavor.

Fried Green Tomatoes Breaded green tomatoes with jalapeño peach jelly and buttermilk mustard dip. Recipe found in the “Haunted Pub” Room.

10 11

Jalapeño Peach Jelly Instructions 3 ea pepper jalapeno fresh sys imp #11851563 oz peach diced chef rc dole #66708792 tb corn starch sys cls #40734411 cp sugar granulated extra fine sys cls #4782694½ cp vinegar white distilled 50 gr sys cls #41130491 ts spice ginger ground imp/mcc #5228887¼ cp onion yellow colssl frsh ctn sys imp #88775401. Chop jalapeños and onions to a fine dice. 2. Bring vinegar, sugar and ¼ cup water to a boil. Add jalapeños, onions and peaches to the pot and allow to boil for 5 minutes. Mixture will slightly thicken. 3. Meanwhile, combine cornstarch with ¼ cup water to make a slurry. 4. Whisk in slurry after mix has boiled for 5 minutes. Return pot to heat and continue to cook for additional 1 minute, stirring frequently. 5. Remove pot from the heat and whisk in ginger. Allow jam to cool before use.

12

AlesThe fruity, estery taste of ales is created with top-fermenting ale yeast and warmer temperatures.

These are the different ales with their proper glass.

Belgian WitbierUnfiltered with orange, citrus and coriander.

Complements salads with light citrus dressings and feta or goat cheese as well.

Pale AleMalty sweetness balanced by hoppy bitterness.

Hops bitterness contrasts with spicy, heat-charred, smoky, or aromatic flavors such as those in Stilton and blue cheese.

India Pale AleIncreased maltiness with prominent hoppy aroma & flavor.

Complements intensely flavor-ful, highly spiced dishes, such as curry, and bold, sweet desserts like flourless chocolate cake and crème brulée.

Amber AleSweet caramel notes and citrisy aromas with smooth finish.

Complements rich, aromatic, spicy and smoked foods such as chili, BBQ ribs, grilled chicken, and beef.

Brown AleMalty flavor balanced with hints of caramel and chocolate.

Pairs well with roasted pork, smoked sausage and hearty foods; complements the nutty flavors of chicken satay, cashew chicken, pecan pie and peanut sauces.

Porter/MugRoasted flavor complemented by nutty and toffee characteristic.

Works well with smoked meats, especially bacon; complements chocolate, espresso and coffee flavored desserts and soft creamy cheeses.

StoutPrevalent chocolate and coffee flavors.

Highlights the nuttiness and braised, caramelized integrity of dishes with brown, savory sauces; comple-ments silky, salty foods like oysters on the half shell.

American WheatVery refreshing. Slightly tart flavor with subtle citrus aroma.

Complements the lighter elements of foods like seared scallops and oil-cooked garlic shrimp, while adding a refreshing flavor contrast.

Blond Ale or Cream AleSmooth malty sweetness and balanced bitterness.

Pairs perfectly with sweet, hot, or spicy foods including many Asian dishes, chili, mango or jalapeño salsa.

Libbey® Restaurant Basics Mixing Glass 16 oz

(Case of 24) #0806554

Many other sizes of the pint glass and pilsner available on Suppliesonthefly.com

Libbey® Altitude Tall Pilsner Glass 16 oz (Case of 24)

#1446564

13

Lagersare fermented with bot-tom-fermenting yeast at cooler temperatures than those used to ferment ales, typically producing a drier, crisper beer with less fruity characteristics.

These are the different lagers with their proper glass.

Light lagerMost popular style world-wide. Very refreshing and thirst-quenching.

Complements lemon-grass, ginger, garlic, cilantro and similar flavors; adds depth to light dishes such as spring rolls and salads.

American LagerBalance of hops and malt with crisp, dry finish.

Offers the perfect contrast to Thai, Pan-Asian, Latino Fusion, Mexican, Peruvian and other spicy cuisines.

PilsnerPronounced hops aroma and bitterness with a refreshing finish.

Works well with salmon, tuna and other high-fat, oily fish and with marbled meats; bitterness offers pleasing contrast with sweet reductions and sauces.

Amber LagerRoasted, malty sweetness with well-balanced, dry bitterness.

Sweetness pairs well with sundried tomato reduction sauces; balanced hopping complements foods flavored with basil and oregano.

BockRich sweet carmels and warm toasty flavors.

Rich sweetness balancesstrong spice components and intense flavors of Cajun, jerk, slow-roasted and seared foods.

OktoberfestMildly hopped with com-plex malt character.

Caramelization of malts complements that of char-grilled and seared meats or hearty, spicy Mexican dishes.

Libbey® Belgian Beer Glass 13 oz (Case of 12)

#5411112

Libbey® Altitude Tall Pilsner Glass 16 oz (Case of 24)

#1446564

Libbey® Handled Glass Mug 12.5 oz (Case of 24)

#4028684

Many other styles of these beer glasses available on Suppliesonthefly.com

Scan the qr code to take you there.

Half Roasted Chicken with Lemon Ginger Tea Rub Butter braised tri color baby carrots & leeks with pickled peaches. Recipe found in the “Entree” Room.

PROFIT: $10.69Ingredients:½ ea chicken cvp wog abf 3.0-3.25Av coleman #18654941 tb basil fresh packer #17948823 ea tea herb lmn lift bigelow #14890671 ts salt kosher diacrys #63053463 ea tea green gngr tazo #18467161 ts spice allspice ground imp/mcc #52282752 tb sugar granulated bulk domino #19915281 ts spice chili ancho granulated d’allas #38794001 ea pickled peaches 6 oz peach sliced iqf sys imp #1024348½ Cp vinegar apple cider 50 grain sys cls #40693732 oz sugar granulated bulk domino #19915281 ts spice allspice d’allas #10371181 ts spice pepper blk whl imp/mcc #66388781 ts spice ginger ground imp/mcc #52288871 cup water 1 ea spice cinnamon stick imp/mcc #5228648

Recipe Instructions:1. Make the rub for the chicken using the first 8 spices. 2. Rub the chicken and let sit at least 1 hour. 3. Roast chicken in a 400º oven until internal temperature is 160º. 4. To make the pickled peaches, slice the

peaches and add the rest of the ingredients to a sauce pan and cook until peaches are soft.



14

#DrinkLocalMA

How It Works:Passports are available at participatingbreweries, or can be downloaded at: www.massbrewersguild.com and www.mass.gov/massgrown.

Visit as many breweries as you like. Have each participating brewery stamp your passport. To redeem your prize, send your name, email address, and passport to:

Massachusetts Brewers GuildP.O. Box 51958Boston, MA 02205

Prizes:Complete 1 Region = A “Drink Local” T-shirt*Complete All 5 Regions = Commemorative Glass

Don’t forget to have your passport stamped at each brewery you visit!

Never drink and drive. Designate a driver or use public transportation. Must be 21+ to participate.

Massachusetts CRAFT BREWERSPASSPORT PROGRAM

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from discrimination on the basis of race, color, national origin, sex, age, or disability. (Not all prohibited bases apply to all programs.) To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410, or call (800) 795-3272 (voice), or (202) 720-6382 (TDD).

www.massbrewersguild.org

Local IngredientsExplore the Bay State by sampling the finely crafted ales and lagers from breweries and brew pubs, extending from Cape Cod and the Islands to the Berkshires. With close to 60 breweries to visit, there is plenty of award-winning beer right around the corner.

Many of these world-class breweries feature ingredients from Massachu-setts, such as locally grown and malted grains, fresh hops, and indigenous yeast strains. Valley Malt, the region’s first micromaltster in Hadley, works with area farmers who supply organic grains. Hops grown at Four Star Farm in Northfield and Clover Hill Farm in Hardwick are also used in many local brews.

A number of seasonal beers use specialty ingredients from Bay State growers, including apples, herbs, honey, maple syrup, cranberries, peaches and oysters! Pumpkins grown by Hadley-based Czajkowski Farms and freshly picked blueberries from Vandervalk Farm in Mendon are among the local ingredients used in brewing.

Your gateway to MassGrown libations, farm products, specialty foods, and fun ag-activities is at www.mass.gov/massgrown! Drink Locally. Drink Responsibly.

About the Massachusetts Brewers Guild:Massachusetts is home to some of the world’s best craft beer. In 2007, Massachusetts brewers came together to form the Massachusetts Brewers Guild. The Massachusetts Brewers Guild is a 501(c)(6) non-profit corporation, organized for the purposes of promoting craft brewing and protecting the interests of craft brewers in Massachusetts.

Don’t miss the Massachusetts Brewers Guild Annual Beer Festival!

Find us on Facebook at fb.com/MassBrewersGuild For more information, email [email protected]

Visit us at www.massbrewersguild.org

www.mass.gov/massgrown

Drink Responsibly.*One T-shirt prize awarded per person, per passport, regardless of the number of regions completed.

12

15

PILSNER Pronounced hops aroma and bitterness with a refreshing finish


PROFIT: $5.47

PROFIT: $8.13

Ingredients:1 lb sausage andouille rope smkd fz sys cls #8936562¼ cp oil peanut heavy duty sys cls #4004081¾ cp flour all purp h&r bl en mlt sys cls #83792706 oz onion yellow jmbo frsh box sys imp #83139184 oz pepper red bell imp fresh packer #15955454 oz celery fresh sys imp #11206251 tb garlic chopped in oil arezzio #59752711 ea broth chicken sys cls #55682411 lb duck leg & thigh mt pulled o/r maplelf #63561682 lb potato fingerling asst packer #8431353

Recipe Instructions:1. Sauté the onions, peppers, celery and garlic in the oil until

transparent. 2 Add the flour to make a roux. 3. Add the chicken stock and bring to a simmer. Dice and add the

potatoes and cook until the potatoes are almost done. 4. Add the sausage and the duck and cook another 10 minutes.


Ingredients:4 ea chicken cvp brst tender split casefrm #70635593 oz flour all purp h&r bl en mlt sys cls #83792702 oz buttermilk reg hp hood #18447371 ts seasoning vegetable grl mate mc corm #62971663 ea waffle stix belgian belchef #17813432 oz bacon layflat c/c 18/22 smk g sys cls #58863931 oz syrup pancake & waffle 5% map sys imp #49506551 oz onion red fresh jumbo sys imp #10946631 tb seasoning rub chipolte cinamon lawrys #8488150

Recipe Instructions:1. Soak the chicken tenders in the buttermilk. 2. Toss in the flour mixture with the vegetable seasoning. Deep fry

the tenders until done. 3. Heat up the waffle sticks.4. Make the bacon marmalade: Dice the bacon and cook down in a

sauce pan; add the red onion and cook down. 7. Toss the waffles in the chipolte cinamon and serve.


Southern Fried Chicken & WafflesCinnamon chipotle spiced chicken and waffle fingers with maple bacon marmalade. Recipe found in the “Haunted Pub” Room.

Duck Gumbo Pulled duck, Andouille sausage and wild rice gumbo. Recipe found in the “Entree” Room.

13

14

16


Ingredients:1 ea pork chop b\i c\c loin bhb/npm #51773675 oz apple fuji flm rstd simprst #62632891 oz cranberry dried sys imp #71024032 tb pecan half fcy sys imp #46453621 ts seasoning rub chipolte cinamon lawrys #84881501 ts sugar granulated bulk domino #1991528

Recipe Instructions:1. Season the pork chop with the chipolte cinamon and rub with a

little oil and grill. 2. Heat the apples with the dried cranberries and add the sugar to

make it carmelize. 3. Serve with the apples and roasted pecans on top.


Ingredients:1 lb squash butternut frsh reggrwn #60364831 lb potato sweet #1 frsh packer #26444821 lb potato yellow yukon gld frsh packer #145020416 oz cream heavy 40% butter fat farmcow #20425271 oz cheese parm imp/dom blend grtd arezzio #20399648 oz mushroom portabella #2 sys cls #49622881 oz butter solid unslt usda aa whlfarm #5926910

Recipe Instructions: 1. Combine cream and butter and reduce. 2. Add parmesan cheese and cool. 3. Peel potatoes and squash thin. 4. Grease 8x8" pan. Layer with squash then ½ cup parmesan and 6

slices of provolone.5. Assemble next layer the same but use the potatoes. 6. Pour cream over the top and place in oven at 350º for 1 hour

uncovered.7. Allow to rest for 1 hour. Cover with sprayed parchment paper

and place another pan on top to weigh down. Cool for 3 hours.8. Flip the pan onto a cutting board and cut into squares. 9. To make the cream sauce, sauté mushrooms in butter, add cream

and reduce. Season.

LAMBIC ALEDry, vinous, and cidery, usually with a soury aftertaste.

PILSNERPronounced hops aroma and bitterness with a refreshing finish

Butternut Squash LasagnaLayers of shaved butternut squash, Yukon gold and sweet potatoes with a creamy parmesan and portabella mushroom sauce. Recipe found in the “Haunted Pub” Room.

Pork Chops and Apples Tender pan seared bone-in pork chops with roasted apple, cranberry and candied pecans. Recipe found in the “Haunted Pub” Room.

16

15 16

PROFIT: $8.30 PROFIT: $8.07Suggested Sell 11.99Raw Cost 3.70

Ingredients:5 oz grouper fil skls/bnls 4-6 oz packer #96726432 oz mix pancake & wffl swt potato bruce #28349271 oz batter mix tempura gldn flavor sys cls# 49790273 oz broccoli fresh slaw mix w/colr sys imp #87490871 oz pepper assorted tri-color packer #11214741 tb onion green icels sys nat #73507881.5 oz dressing thai peanut spicy marzeti #25868711 tb sauce orange gngr asian m #78428022 oz sauce tartar hidden cove sys imp #4096368

Recipe Instructions:1. Cut the grouper filet into sticks. Combine the sweet potato mix

and the tempura batter and add water to make a batter. 2. Dredge the fish in the batter and deep fry.3. Mix the broccoli slaw with the diced peppers, green onion, and

thai peanut sauce. 4. Add the orange ginger sauce to the tarter sauce and serve with

your favoriate chips.


Ingredients:7 oz beef stew 85% lean economy bhb/npm #30521491 oz potato baking idaho 70ctfrsh sys imp #101/271 oz parsnip cello pk frsh reggrwn #77344821 oz rutabaga fresh packer #10617871 oz onion yellow jmbo frsh box sys imp #83139181 oz beet red without top fresh packer #11660651 oz celery root fresh packer #13247714 oz broth beef sys cls #23990262 tb flour all purp h&r blend sys cls #83792701 tb butter blend solid gldnswt #20042403 oz pasta egg ndle exwide barilla #7417116

Recipe Instructions:1. Dredge stew in flour. In a small pot, sear beef in butter and oil

until browned on all sides. Add the leftover flour from dredging to the pot and cook for approx 5 minutes. Add onion and celery root and stir frequently. Cook for an additional 2 minutes.

2. Deglaze pot with broth and stir while scraping bottom to release bits from the bottom.

3. Add remaining ingredients and bring to a boil. Immediately reduce to a simmer and allow to cook, stirring occasionally for 1.5 hours, adding additional water if necessarry.

4. Serve over buttered noodles.

Sweet Potato Tempura Fish & Chips Crisp white fish filets with a sweet potato tempura crust with Asian vegetable slaw and sesame ginger tartar. Recipe found in the “Haunted Pub” Room.

Beer Braised Beef and Root Vegetable StewTender slow cooked beef with parsnips, rutabaga, turnips and sweet potatoes in a rich brown gravy over herbed egg noodles. Recipe found in the “Haunted Pub” Room.

DARK LAGER Smooth and malty with a deep roasted character and a dry finish.


17

17 18

18

BOCK LAGER This brew showcases a smooth malty body with the clean finish you expect in a lager.

AMBER LAGER A true Helles style, our lager is golden in color with a pleasant, malty aroma balanced by a rich, smooth flavor.


Ingredients:5 oz barramundi fil b/l s/l 6-8 oz akoona #28086342 ea bread white hrty cntry sli bbrlcls #8429713 oz tomato fresh beef steak tray packer #53439752 tb sauce tartar hidden cove sys imp #4096368½ ts seasoning cajun imp/mcc #52284244 oz potato fry chip orig mccain #3571492 oz salad blend asian sys imp #69415991 tb butter alternate liq ztf butr-it #3355757

Recipe Instructions:1. Prepare fish with salt and pepper.2. Pan sear fish in a tb of butter alternatrive at medium to high heat

about 2 minutes on each side until crisp. 3. Toast the bread, layer with salad blend and thin sliced beefsteak

tomato.4. Remove fish and place on top of the BLT. 5. Spread the toast with Cajun tarter sauce and make

sandwich.6. Serve with crispy house fried potato chips.


Ingredients:2 ea pork rib karubi thick frzn wtmrbls #64621901 ea chicken leg qtr if sys cls #79177071 tb seasoning bbq rub all american chrcrst #58859972 oz bread corn 1/4 sheet rtb baknjoy #66224961 oz bean garbanzo fcy no sulfite sys cls #40623371 oz bean cannellini imp premio #85586091 oz bean black casasol #58442201 oz bean kidney light red sys cls #41102351 oz pea blackeye sys cls #41140882 oz sauce bbq smokey trdtnl sys imp #2728244

Recipe Instructions:1. Roast the pork rib in a slow oven for 3 hours until very tender. 2. Rub the chicken leg with the BBQ rub and roast in the oven until

done (180 degrees). 3. Make a simple country BBQ bean medley with the beans and

smokey BBQ Sauce. Cook for 30 minutes. 4. Bake the RTB cornbread in the oven until done and serve

together.


Dry Rubbed Chicken & Ribs All American BBQ Dry rubbed chicken & ribs with toasted corn bread & smoky BBQ five bean medley. Recipe found in the “Haunted Pub” Room.

Barramundi BLT Pan seared Barramundi with toasted hearty country bread, tomato, Asian salad blend and Cajun tartar sauce. Recipe found in the “Small Plates” Room.

19 20

18

BOOST YOUR BURGER

In recent years, the upscale burger boom has been one of the bright spots in the restaurant industry. Americans can’t get enough. Try one of these upgrades to take your burgers to new heights.

1 20

2 21

Bao-Wow Burger: chili seasoned ground beef served on a Chinese Bao bun with soy-ginger mayonnaise and Asian slaw on the side

Chili Con Queso Burger: beef burger smothered in your favorite chili and topped with shredded cheese

3

Chicago Burger: grilled beef, Applewood smoked bacon, cheddar cheese, romaine lettuce, roma tomatoes, 1000 Islands dressing on a brioche bun

22

4

Meat-O-Rama Pizza Burger: with Mozzarella cheese, diced tomatoes and pizza sauce, topped with pepperoni & bacon

Parisian Burger: burger topped with crumbled bleu cheese, marinated red onions and tomatoes served on a croissant

23Pepperoni Pizza Burger: Grilled burger covered with pep-peroni, Mozzarella cheese and pizza sauce

5 24

Reuben Burger Melt: grilled beef patty topped with sauer-kraut, Swiss cheese and Thousand Island dressing on grilled rye

Brocco Burger: ground beef patty dressed with a blend of melted cheddar and cooked broccoli

6 25

Veg-Head Burger: lean ground beef piled with cucumber slices, tomatoes, sprouts, creamy dill dressing served on sun-dried tomato bread

Barbecue Burger: ground beef grilled with a tangy barbecue sauce & hot peppers

7 26

Aloha Burger: ground beef, teriyaki sauce, grilled pineapple, lettuce, onion, tomato and Swiss cheese on a wheat bun

Sunnyside Burger: a lean ground beef patty paired with a fried egg, cole slaw and fries

8

Double Cheeseburger: ground beef, tomato, pickle, red onion, white and yellow cheddar cheeses (or any combo of two cheeses)

27

9

Bleu Moon Burger: grilled burger topped with bleu cheese, sautéed mushrooms, lettuce & tomato, served on an onion bun

burger adorned with walnuts, Gruyere cheese and garlic mustard mayo on a French roll

2810

Cowboy Burger: a �avorful beef patty with grilled Shrimpy Burger: mini grilled burgers topped with cream cheese, cocktail sauce and chopped shrimp

29

11

Pita Pizza Burger: ground beef patty grilled, covered with an herb seasoned tomato sauce and melted Italian cheeses served on a pita loaf

Cheeseburger in Paradise: beef patty lightly dressed with melted brick cheese, a grilled pineapple slice and shredded coconut

30

12

Tough Texan Burger: ground beef seasoned with hot sauce and dried red peppers, smothered with pepper jack cheese and barbeque sauce, served on thick Texas toast

Bleu Burger: ground beef covered with caramelized onions and bleu cheese on a kaiser roll

31Prime Caesar Burger: Romaine lettuce & parmesan cheese covering a grilled hamburger on garlic bread

13

Philly Burger: burger topped with sautéed onions, garlic, green peppers and provolone cheese on a toasted bun

32BBQ Chipotle Burger: barbecue-seasoned ground beef,

14

Cordon Bleu Burger: ground beef patty beneath a layer of sliced ham, Swiss cheese and Dijon mustard

33

15

Verde Burger: grilled ground beef mixed with seasoned garlic, topped with piquant Italian Verde sauce made with parsley, onions and capers

Burger Al Forno: ground beef seasoned with robust Italian seasonings, fresh garlic & rosemary, with a golden Parmesan crust

34Athens Burger: burger topped with tzatziki sauce, feta cheese, cucumber, tomato and hummus on 7 grain bun

16 35

Garlic Burger: minced garlic mixed into ground beef with Worcestershire sauce, grilled and topped with provolone cheese, lettuce & tomato

Caesar Burger: ground beef seasoned with garlic & black pepper on a crusty roll accented with Caesar dressing, romaine lettuce and avocado slices

17 3618

Stack Burger: ground beef, provolone cheese, lettuce, tomato, sautéed mushrooms, stacked with fried onion strings

Onion Burger: grilled ground beef seasoned with dried onion soup mix and blanketed with grilled onions

3719

Green Chili Cheeseburger: ground beef, roasted green

and parmesan cheese, topped with sautéed onion

38Chipotle, Guac & Cheddar Burger: grilled burger, chipotle sauce, cheddar cheese, guacamole and fried onions

Baja Burger: Pepper jack cheese, guacamole, lettuce tomato, onion, spicy chipotle mayo and fresh jalapeños

Bistro Burger: ground sirloin, melted Brie, lettuce, tomato and herbed mayonnaise on ciabatta

Patriot Burger: A mixture of ground beef, bleu cheese crumbles, chopped onion, and ketchup. Grilled and topped with lettuce and tomato

Make more pro�t by upselling your burgers

Fastest Growing Trend

mushrooms, grilled onion, bacon and Monterey Jack cheese

19


®

beer festcooking with beer, pairings & more!pg. 8

inside›regional road trip:

inspired dishes from around

the country

+ 2014 holiday preview pg. 21

fall 2014


At Sysco, creating, marketing and delivering great products to great customers is what we do every

day. Providing excellent service is standard practice — not an “extra.“ We’re committed to being your

most valued and trusted business partner — and to making incredible service and top-of-the-line

products an everyday occurrence in the life of your business.

Distributed by Sysco Corporation, Houston, Texas 77077-2099Copyright © 2014 Sysco Corporation and ViMax Media LLC.

Every eff ort and care was made in the production of this magazine to ensure that the information included here is true and accurate. Any editorial errors or omissions may be corrected in a future printing.

Find Us On

@NEW! View this magazine online plus more bonus content ChefRefFoodie.com or scan this tag for mobile- and ipad-friendly versions.

Success begins with the right ingredients! Get in touch with a Sysco Representative to order your

good things today! Scan the QR code below with your mobile

device for more details.

NEbotht

FPO

FPO


pub & comfort food

Documents

rage beer

melted gruyreseasonal

pretzel bun use beer

fall menu

fall fl

roasted pork belly

old favorite

day old