FEBRUARY 2008

Leading Source

Printed on recycled paper.

IN THIS ISSUE:
Sandwich Facts & History Deli Meat Terminology & Cost Variables Sandwich Recipes StoneGround Bakery BreadsA Local Company

ALSO:

$
New Desserts Time to Raise Menu Prices? Sea Scallops

CAN YOU TELL THE THESE HOAGIES?

DIFFERENCE BETWEEN

Neither can your customers. But your bottom line sure can! Youd be surprised at what a difference portion control can make. Ask your Marketing Associate how a business review with SYSCO Intermountain can make you an expert at managing food costs (and at watching your profits stack up!)

February 2008

Contents
4 Sandwich Facts
Find out why sandwiches are becoming more popular in todays time-starved lifestyle.

Leading Source is published by SYSCO Intermountain Food Services, Inc. for its valued customers and prospective customers. 2008 by SYSCO Intermountain. All rights reserved.

18 StoneGround Bakery
SYSCO Intermountain is proud to offer breads from this local bakery.

6 So Many Sandwiches
Do you know how to make a Monte Cristo?
Step up to CAB deli meats

20 Lettuce Blends
Need something a little more exciting than Iceberg? Find out about appealing lettuce blends.

7 History of the Sandwich

You didnt know the lowly sandwich had such an interesting story.

Page 8

21 Tomato Color Chart 22 The Meal o the Irish

Corned Beef & Cabbage is a traditional dish that was served in rural Ireland. Or was it?

8 Certified Angus Beef Deli Meats

Find out what makes CAB the best.

11 Sandwich Recipes 12 New Items at SYSCO Intermountain! 14 Menu Prices

To raise or not to raise, that is the question...
Profit from the dessert minis trend

23 SYSCO Intermountains Outdoor Show

Spring is just around the corner...

24 The Perfect Puree

All natural fruit purees.

25 Customer Highlight:
Thaifoon Taste of Asia

16 Continental Breakfast
Beverage ideas for your continental breakfast offerings.

Page 13

26 February Featured Fresh Shellfish

Sea Scallops are waiting for you at Fog River Fisheries!

28 Utah Truffles
Delicious chocolate from a home grown operation.
Delicious local truffles

29 Honey Facts
Get the scoop on honey.

Page 28

31 SYSCO Proudly Supports Local Produce Suppliers

SYSCO Intermountain Food Services, Inc. | 9494 S. Prosperity Road, West Jordan, UT 84088 | 800-366-3778 | www.syscointermountain.com

Sandwich Facts

In todays time-starved lifestyle, sandwiches are popular in every day part even breakfast. Lunch - 55% Breakfast - 40% Afternoon snack - 38% Dinner - 37%

Sandwich pricing nationally ranges from a bottom tier price of $4.99 to a mid tier price of $7.99.

Sandwich sales represent over $100 billion of foodservice sales. The foodservice consumer wants a larger selection of healthier menu options. Sandwiches are perceived this way when prepared with produce and upscale breads and rolls.

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The sandwich segment, the second largest in foodservice, grew almost 10% last year. They fit into consumers lifestyles because: On the go 61% of Americans feel they dont have adequate free time More than 10 million households are dual income Americans between the ages of 25-34 report having less leisure time, either because theyre starting families or are trying to build careers Sandwiches are a convenient meal option Ethnic appeal Health and wellness Flavor layering

Advantages of pre-sliced meats and cheeses: Save both labor and risk of injury, no slicers to operate and keep clean Food safety is important to operators and consumers, there is no crosscontamination from slicers

Breakfast the opportunity of champions 11% are eaten away from home Breakfast growth outpaced both lunch and dinner at 40% of restaurants Breakfast is the opportunity for operators to build business according to Technomics

SYSCO Intermountain is the leading source for all your deli/sandwich needs. Talk to your Marketing Associate for a full listing of sandwichmaking ingredients, including breads, cheeses, meats, condiments, produce, accompaniments and packaging materials.
5

So Many Sandwiches...
BLT
Recipes are not invented, they evolve. In the case of the Bacon, Lettuce and Tomato sandwich (BLT), culinary evidence confirms this recipe descended from late Victorian-era tea sandwiches. Most of the ingredients were known to the Ancient Romans. Methods for toasting bread were also practiced during this time. Tomatoes were introduced in the 16th century. Mayonnaise? An 18th century French invention. According to food historians, modern sandwiches were also invented in the 18th century. It is believed that the progenitor of the BLT was the Club Sandwich.

Gyro

Club

The Gyro, a GreekAmerican sandwich made from rotisserie-roasted, seasoned lamb that is sliced and served with onions in a pocket of pita bread, is pronounced yee-rohs. The history of gyros poses some unexpected questions. Certainly the ingredients (lamb, pita bread, grilled vegetables and seasonings) were known to Ancient peoples of the Middle East. According to many food historians, the gyro is better known in America than in Greece and probably was invented in New York, where gyros sold at Greek lunch counters. It is not a dish found in classic Greek cookery or listed in Greek cookbooks.

Most food historians agree that the club sandwich was probably created in the United States during the late19th/early 20th century. The most popular theory contends this sandwich originated in mens social clubs, most notably the Saratoga Club in Saratoga, NY. There is still a debate as to whether it was created with two or three slices of toast.

Monte Cristo
The Monte Cristo sandwich has creative variations from one restaurant to another. The basic sandwich is made of two slices of white bread with ham, turkey, or chicken, and a slice of cheese. It is then dipped in beaten egg and fried in butter. A classic Monte Cristo sandwich should come with a side of jelly to dip it in. The original sandwich consisted of Gruyere cheese and lean ham between two slices of crust less bread, fried in clarified butter. It was originally served in 1910 in a Paris caf.

Grilled Cheese

Cooked bread and cheese combinations were ancient foods known across most continents and cultures. The earliest recipes for food like these are found in the ancient Roman cookbooks. Culinary evidence suggests our modern grilled cheese began in the 1920s. Thats when affordable sliced bread and inexpensive American cheese hit the market.

Peanut Butter and Jelly

Dagwood Sandwich

The Dagwood Sandwich was introduced to the American public April 16, 1936. It was invented by Chic Young and featured in his comic strip Blondie. The first Dagwood consists of tongue, onion, mustard, sardines, beans and horseradish. Over the years the sandwich grew bigger and typically included everything but the kitchen sink.
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In the late 19th century, peanut butter as we know it came on the market. Initially it was marketed as a health food and considered a delicacy and as such was served at upscale affairs and New Yorks finest tearooms. Peanut butter sandwiches moved down the class structure as the price of peanut butter declined due to the commercialization of the industry. Peanut butter also moved down the age structure of the nation as manufacturers began to add sugar to the peanut butter, which appealed to children. The relationship between peanut butter and children became cemented in 1920 when Gustav Papendick invented a process for slicing and wrapping bread. Sliced bread meant that children could make sandwiches themselves without slicing bread with a potentially dangerous knife.

History of the Sandwich Reuben

The Reuben Sandwich is a grilled sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. It is believed to have been created by Reuben Kulakovsky, owner of the Central Market in Omaha Nebraska, back in 1920. Much like the story of John Montagu, 4th Earl of Sandwich, Reuben enjoyed a weekly poker game with his buddies at the Blackstone Hotel, where he would make his sandwich for his friends. Charles Schimmel, owner of the Blackstone, was also one of the poker players. He soon put the sandwich on the menu of the hotel. The first recorded sandwich was made by the famous Rabbi, Hillel the Elder, who lived during the 1st century B.C. A poor man, but a great scholar, he began the custom of sandwiching meat from the Paschal lamb and bitter herbs inside two matzos (or flat, unleavened bread) during Passover. The filling inside the matzos served as a reminder to Israelites of their forced labor constructing Egyptian buildings. Although the combination of bread filled with meat or cheese and dressed with condiments have been enjoyed since ancient times, food historians generally attribute the creation of the sandwich, as we know it today to John Montagu, (1718-1792) the Fourth Earl of Sandwich. Legend holds that Montagu was addicted to gambling, so addicted that he gambled for hours at a time at a restaurant, refusing to get up for meals. During a 24 hour gambling streak he instructed a cook to prepare his food in such a way that it would not interfere with his game. His fellow gamblers, no doubt looking for a lucky charm, began to order the same as Sandwich! Recipes for sandwiches were not immediately forthcoming in cookbooks. Why? In England they were first considered restaurant fare. In America? Many colonial cookbooks in the last half of the 18th century were not especially fond of imitating British culinary trends. Did American cooks make sandwiches? Probablyand understandably, Americans did not begin calling their bread and meat combinations sandwiches until the late 1830s. In 1840 in her directions for Cookery Elizabeth Leslie introduced the sandwich to America. She printed a recipe for a ham sandwich that she deemed worthy to be a main dish. It wasnt until much later in the century, when soft white loaves became a staple of the American diet, that the sandwich became extremely popular and serviceable. By the 1920s white loaf was referred to as sandwich bread.

Sloppy Joe

During the second half of the nineteenth century ground beef gained popularity in America because it was both economical and nourishing. Cooks often added inexpensive fillers (bread crumbs, ketchup, tomato paste, eggs, sweet peppers, minced onions, Worcestershire sauce, bottled horseradish, pickle relish, mustard, salt & pepper were the most popular) to stretch the meat. This ground beef mixture was then fashioned into meatballs, meat loaves, and loose meat sandwiches.

Submarine Sandwich

Food historians generally agree the modern American sub, hero, hoagie, grinder, Italian sandwich, PoBoy, torpedo, zeppelin and their heated cousins (Philly cheese steak, Chicago Italian beef sandwich, and New York spiedies) are regional variations on the same culinary theme. These overstuffed meat, cheese, and vegetable oblongshaped foods sandwiched between Italian or French bread were recipes built on local culinary traditions and ethnic preference.

Certified Angus Beef Brand Lunchmeats in stock at SYSCO Intermountain

5703752 6473922 5706462 6376869 5706457 6473674 6376907 Beef Corned Flat Beef Corned Sliced Beef Pastrami Flat Beef Pastrami Sliced Beef Roast Top Rd mr Beef Bottom Rd Beef Roast Sliced

10 leading source

Sandwich Recipes
Turkey Cobb Sandwich
12 24 48 12 12 12 Ea Ea Ea oz Ea Ea BKRSIMP SYS IMP Perdue SYS IMP packer SYS IMP Ciabatta, onion garlic Bacon, ckd thick round Turkey, sliced smoked Dressing, blue cheese chunky Avocado, halves, sliced Tomato, slice 9652967 2191427 4691491 4084901 6220939 6214381

Yield: 12 sandwiches Serving Total Cost: $ 2.43 $29.19 Price: $ 7.99 $95.88 Profit: $ 5.56 $66.69

% 30.41 69.59

Grill or toast ciabatta roll. Spread with 1 oz of blue cheese dressing. Between the bread, layer bacon, turkey, avocado and tomato. Cut in half on a diagonal. Serve alone or with a side dish.

Ham and Cream Cheese Wrap

12 Ea 60 Ea 6 Tbl 6 Tbl 3 Ea 3 Cup Mission Perdue SYS IMP WHLFRM Packer SYS CLS Jalapeno cheese wrap Ham slices Cream Cheese Sour cream Yellow bell pepper Spring Mix 8545022 4690192 1161181 5020193 0686006 7759566

Mix cream cheese and sour cream together. Spread on tortillas. Place 5 slices of ham, peppers and salad mix on each. Salt and pepper to taste. Roll up and cur in half to serve.

Yield: 12 wraps Serving Cost: $ 1.42 Price: $ 4.99 Profit: $ 3.57

Total $17.06 $59.88 $42.82

% 28.45 71.55

Grilled Pastrami Reuben

24 48 24 24 12 Ea Ea Ea oz oz Stngrnd CAB BBRLIMP BBRLCLS INTLIMP Bread Rye, German Pullman Beef Pastrami, Smkd Btm Rnd Cheese Swiss, Sliced Grade A Sauerkraut, Kosher Mustard Dijon, W/White Wine 5339839 6376869 8256323 7578743 4064978

Yield: 12 sandwiches Serving Total Cost: $ 2.12 $25.44 Price: $ 7.99 $95.88 Profit: $ 5.87 $70.44

% 26.53 73.47

Spread mustard on each slice of bread. Layer 1 slice of Swiss cheese and pastrami on one slice of bread and 1 slice of Swiss cheese and sauerkraut on the second slice of bread. Sandwich both sides together then grill on a panini grill for approximately 6 minutes. Repeat with remaining sandwiches. Cut in half to serve

whats new?

New Items Now in Stock at SYSCO Intermountain

Strawberry Margarita Cheesecake - Also from Vie de France. Rich strawberry cheesecake with a tangy twist of lime, reminiscent of a summertime margarita! SUPC # 5858295

Individual desserts from Vie de France - Discover the sweet

taste of success with new 3 individual desserts from Vie de France. With flavors like Caramel Fudge Pecan, Midnight Layer, Peanut Butter Blast and Strawberry Shortcake, each is perfectly sized to let your customers indulge themselves without feeling guilty.

Variety Pack Includes:

Caramel Fudge Pecan Rich chocolate cake, caramel, chocolate mousse topped with Heath, caramel and pecans Midnight Layer Dense chocolate cake, chocolate whipped cream and chocolate buttercream with delicious chocolate shavings to top it off Peanut Butter Blast Chocolate cake topped with peanut butter mousse and Reeses Peanut Butter Cup pieces Strawberry Shortcake Two layers of strawberry-marbled white cake separated by luscious strawberries and light, airy strawberry whipped cream filling SUPC # 6442121 Variety Pack Individual Desserts Strawberry Banana SUPC # 6010617 Mango Peach Banana SUPC # 6010645 Mixed Berry SUPC # 6010650 Add a healthful option to your beverage menu by using fresh frozen IQF diced fruit from Dole Smoothie Starters! 3 Varieties Portion Control Pouches Pre-mixed Diced Fruit Freshly Made Effective Cost Control Consistent Every Time

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Grill Mates Vegetable Seasoning - A veritable potpourri of spices, herbs and vegetables including onions, tomatoes, garlic, red bell peppers, sun-dried tomatoes, leeks and chives, that enhances the naturally delicious flavor of vegetable dishes.
SUPC # 6297166

SYSCO Imperial Dessert Minis Consumers often dont order dessert because they are too full or the portions are too large. With SYSCO Imperial Dessert Minis, patrons will say yes to dessert more often, increasing orders and profits. Size and varieties are ideal for creating popular, sharable dessert samplers Capitalize on opportunities all across the menu - snacks, add-ons, combos and desserts Add easy profits with SYSCO Dessert Minis

Tenderbroil Mini Steak Burger with Bun - Fully cooked and charbroiled, the thick Tenderbroil mini steak burger tastes like it came straight from the grill, saving you time and labor while decreasing food safety concerns. Mini white buns are packed with the burgers for your convenience. Its small size works well for appetizers, kids meals or entrees.
Backyard grilled flavor and appearance without the work Charbroiled beef steak burger Charmarks provide a freshly grilled appearance Firm texture allows product to hold well in au jus Small size works well for appetizers or entrees Increased Profits Burger cooks from a frozen state, saving labor and reducing waste Portion-controlled servings provide exact food costs Decreased Food Safety Concerns Pre-portioned, fully cooked and individually frozen to reduce the risk of cross contamination Convenient Mini white buns included SUPC # 6010617 (72/2.5 oz.)

Apple Crumb Cake Bites SUPC # 5849926 Chocolate Creme Truffle Bites SUPC # 5848864 Banana Foster Cheesecake Bites SUPC # 1842228 Mini Brownie Bites SUPC # 1886381
13

$ MENU PRICES

To raise or not to raise, that is the question...

$ $

The National Restaurant Association projects that menu prices will increase by 3.6% in 2008, more than a percentage point higher than the 2.5% growth projected for overall inflation in 2008. It is expected that 2007 and 2008 will post the strongest menu price growth rates in the last eight years, in large part because of rising energy costs. Increases in menu pricing must be made as subtly and unobtrusively as possible. The less attention you call to the price increases, the less chance there will be for adverse consequences.

$$

$$ $ $$
$
Easing the Pain of Menu Price Increases
No one looks forward to menu price increases, least of all the customer. But with food cost inflation at historical highs, price increases are inevitable. The following are a few strategies for making those increases less painless, both for you and for your customers pocketbooks. Use odd increments, such as 25 cents, 50 cents, 75 cents, and 95 cents for digits to the right of the decimal point. Menu items increased from $7.75 to $7.95 are less likely to be noticed. The two most-used numbers in pricing are 5 and 9. Always round up to the 9 when possible and make another 4 cents on the menu product. Never raise pricing when you print a new menu. Regular customers are more likely to notice the addition or deletion of menu items along with price increases. If you are in the process of a new menu design, print your new pricing on the old menu first. Then you can point out that the new menu offers the old menu prices. Its not worth the savings on printing a new menu to simply to cross out or place stickers over old pricing. Youre really calling attention to the price increase by doing this. Whenever portions and accompaniments are already substantial, consider reducing portion sizes or eliminating one of the accompaniments to reduce your cost. Never raise prices across the board. Youre better off raising a few items at a time, beginning with the most popular menu items first. Raise prices in small increments at a time10 cents or 20 cents up to 25 cents. Items that fluctuate in cost on a weekly or monthly basis, such as fresh fish and seafood, shouldnt be priced at all. The menu should simply say Market Price. Avoid a common menu design technique of aligning prices in a straight line down the right side of a column or page. Quality costs money and customers are willing to pay for it. For 2008, it is imperative to know your food cost on every menu item and align your pricing to remain profitable. Take time every month to analyze your menu and grow your business. Enlist your SYSCO Marketing Associate or Business Review Manager to assist you in staying up to date on your menu pricing. In business, the competition will bite you if you keep running; if you stand still, they will swallow you up.

15

Continental Breakfast Beverage Ideas

BEVERAGE EQUIPMENT

Continental Breakfast: A smart choice for lodging establishments and customers

Continental Breakfast is a term that refers to a serve yourself breakfast that will typically include coffee, tea, and/or juices. These types of breakfast stay true to form when serving croissants, rolls, or bread, and usually include butter or jams. The term Continental actually refers to the continent of Europe and primarily to France, where a normal breakfast may consist of cheeses, pastries, and sometimes a cold cereal. A full English Breakfast or warm breakfast is what most of Americans are used to, referring to cooked eggs, sausage, ham, and so on. While the menu doesnt include mimosas and Eggs Benedict, most agree that a continental breakfast is convenient and appreciated. Originally this simple morning meal was only offered by a few elite chains, but now it is more commonplace. In fact, many busy people wont even stay at a hotel unless a continental breakfast is part of the amenity package. Because its often included in the cost of the hotel stay, it makes the idea of running to the lobby for a scone and cup of coffee that much more appealing. Hotels and motels like serving continental breakfasts because they are inexpensive and simple to prepare. Many will even spend a little extra for gourmet quality food. Patrons enjoy a continental breakfast because of its convenience and because it also offers the ability to bring breakfast back to the room and relax instead of rushing out to look for something to eat before check-out time. In this issue, we have presented ideas for beverages. Look for more continental breakfast item ideas in our next issue.

SYSCO Gibraltar Glassware This attractive glassware is perfect for juice, water, and more

SYSCO Stackable Pebbled Tumblers

Juices
Juices are the perfect fast food, because they contain the goodness of the whole product in a condensed form. The juice is easily absorbed into the body, because the fibers of the whole fruit do not have to be separated out. Selected Bulk Juices 12/46 Oz 12/46 Oz 12/46 Oz 12/46 Oz 12/46 Oz 4/1 Gal. 12/46 Oz 12/46 Oz 12/46 Oz 12/46 Oz

6050116 6050173 6598502 4011359 6050165 6893788 6050124 6050140 4663407 7175557

Sahar B Sahar B Sahar B Welchs Sahar B Sys Cls Sahar B Sahar B Sahar B V-8

Juice Juice Juice Juice Juice Juice Juice Juice Juice Juice

Apple 100% Aseptic Cranberry Cocktail Aseptic Grape White Aspetic 100% Grape Grapefruit 100% Aseptic Lemon Plastic Orange 100% Aseptic Pineapple 100% Aseptic Tomato 100% Aseptic Vegetable Plastic

Juice Dispenser

Milk
8766834 8766867 8767063 8766917 8767030 1996917 5807361 2024214 2186302 12/8oz 12/8oz 12/8oz 12/8oz 12/8oz 12/8oz 4/1ga 4/1ga 4/1ga Cream O Weber Cream O Weber Cream O Weber Cream O Weber Cream O Weber Cream O Weber Meadow Gold Cream O Weber Cream O Weber Whole Milk 2% Milk Fat Free Milk Whole Choc Milk 1% Choc Milk Strawberry Milk Whole Milk Low Fat 1% Skim Milk

16 leading source

BEVERAGE EQUIPMENT

Tea
In one popular Chinese legend, Shennong, the legendary Emperor of China, inventor of agriculture and Chinese medicine, was drinking a bowl of boiling water, some time around 2737 BC. The wind blew and a few leaves from a nearby tree fell into his water and began to change its color. The ever inquisitive and curious monarch took a sip of the brew and was pleasantly surprised by its flavor and its restorative properties. A variant of the legend tells that the emperor tested the medical properties of various herbs on himself, some of them poisonous, and found tea to work as an antidote. Bulk Tea 9933664 9934068 4202255 5097597 7794837 6067870 7706781

SYSCO Coffee Service

Hse Rec Tea Bag Iced Round Super Extraction Hse Rec Tea Bag Iced Round Super Extraction Hse Rec Tea Bag Iced Without Tape Hse Rec Tea Iced Auto Brew Filter Pouch Hse Rec Tea Iced Concentrate Premium Liquid Unsweetened 24/1.25 Z Tazos Tea Bag Iced Basic Black 24/1 Oz Tazos Tea Iced Tropic

32/4 Oz 32/3 Oz 96/1 Oz 32/3 Oz 2/1.5 gal

Oneida Espresso & Cappuccino Service

Cocoa
The cacao plant was first given its botanical name by Swedish natural scientist Carolus Linnaeus in his original classification of the plant kingdom, who called it Theobroma ("food of the gods") cacao. Bulk Cocoa
4185005 5684360 5437264 12/2lb 12/2 Lb 1/2 Gal Citavo Citavo Sys Cls Cocoa Mix Dispenser Dutch Cocoa Mix Dispenser Creamy Style Drink Base Hot Chocolate Liquid Bib

Mugs

Coffee
It is commonly believed that coffee originated in Ethiopia where a goat herder noticed that his goats were much livelier after eating the red coffee berries. So the herder did what any of us wouldhe ate what the goats were eating and now according to recent studies, coffee is the number one source of antioxidants in the American diet. Bulk Coffee 5155908 36/6 Oz 4482758 96/2 Oz 4116232 24/12 Oz 5155916 36/6 Oz 7407109 32/6 Oz 8749061 12/2 Lb 6123511 24/12 Oz Coffee Dispensers

Citavar Citavar Citavco Citavco Sbestcf Stnbrsp Olygour

Coffee Arbica 100% Urn Coffee Arbica 100% Urn W/F Coffee Colombian 100% Urn Coffee Colombian 100% Urn Coffee Ground Regular Blend Drip Coffee Ground Regular Coffee Ground Colombian

Jazz Water Pitcher

17

Proudl y Su Local S pporting upplier s!

Stone Ground Bakery

SYSCO Intermountain is proud to partner with Stone Ground Bakery, a local bakery supplying the finest breads. Stone Ground Bakery, Inc. was established in 1979 by Hans Schmerse as a small European bakery. Using old world baking techniques, centuries-old family recipes and a passion for bread, Stone Ground soon was recognized as the premier bakery in Utah. Today, Stone Ground Bakery, Inc. continues to use a traditional style of baking and original recipes. In addition, our master baker Derrick Schmerse, has traveled the country studying with renowned bakers and learning old-world secrets and new-world techniques. The result is bread with succulent aroma, full flavor, consistent texture and perfect crust. In 2006 Stone Ground Bakery, Inc. bought a new building and purchased the finest of baking equipment from around the world. The new facility and equipment allows for higher volume, a more consistent product, and retaining quality with out increasing price. Stone Ground Bakery delivers its freshly baked products through out the Wasatch Front. In addition, our alliance with Sysco Intermountain allows for multi-state distribution. Our quality product and service is guaranteed by: Tammy Hines, President Derrick Schmerse, Vice President Joshua Hines, Distribution Manager

18 leading source

Stone Ground Bakery Breads in stock at SYSCO Intermountain

5620408 5382431 5605318 5342623 5342607 6424679 5324252 5857455 5328020 5328044 5380047 5615846 5605308 5380052 5605298 5335256 5339783 5339805 5339799 5323896 5324245 5329752 6425690 5379757 5631625 5339839 5339849 5466715 5616543 5379740 6/48 Oz 6/2'sect 1/24 Ct 12/6 Pk 8/6 Pk 4/12 Ct 6/2 Pk 6/6 Ct 12/06 Pk 12/6 Pk 9/6 Pk 20/6.5oz 9/6 Pk 12/6 Pk 9/6 Pk 8/2 Lb 8/2 Lb 8/36 Oz 8/36 Oz 6/6 Pk 4/8 Pk 8/4 Pk 12/Ea 10/27 Oz 8/32 Oz 8/36 Oz 8/36 Oz 8/36 Oz 6/48 Oz 10/27 Oz Bread Asst Wheat/Rye Bread Baguette 6'whi(3-2'sect) Bread Baguette Frch 1/2" Sl Bread Ciabatta /Panini Wht 4x4 Bread Ciabatta /Panini Wht 4x6 Bread Focaccia 5.5inch Bread French 18"Tuscan Baguett Bread Hoagie Frch Unslc 10" Bread Hoagie Italn Wht6"Ambass Bread Hoagie Itln Wht 6"Seeded Bread Hoagie Itln Wht 8" Bread Hoagie Lrg 4x8 Bread Hoagie Parm 8" Bread Hoagie Wheat 6"Ambassado Bread Hoagie Wheat 8" Bread Ital Sourdgh Sli 3/4" Bread Ital Sourdgh Sli 5/8" Bread Loaf Hny Wheat 5/8" Bread Loaf Hny Wheat Deli 3/4" Bread Round Bowl 6oz Bread Round Bowl 8 Oz Bread Round Cored Bowl 8 Oz Bread Rye (Limpa) Bread Rye Germn 1/2" Sli Bread Rye Germn Deli Sty Bread Rye Germn Pullman 3/4" Bread Rye Germn Swirl 3/4" Bread Rye Germn Swirl 5/8" Bread Sour Ital Deli Sty Bread Sourdough Rustic 1/2"Sli 5342504 5342496 5339827 5380102 5380151 5379732 5339811 5335221 5380231 5335274 5345036 5324655 5655919 5327814 5328004 5327992 5759950 5325008 5327776 5530292 6268389 6415956 5654383 5334630 5897339 5324621 6045134 5380060 5527835 5382250 12/12 Pk 12/12 Pk 8/27 Oz 8/27 Oz 8/27 Oz 10/27 Oz 10/18 Oz 8/28 Oz 8/27 Oz 8/28 Oz 6/12 Pk 6/12 Pk 6/12 Ct 6/12 Pk 6/12 Pk 6/12 Pk 4/8 Pack 6/12 Pk 6/12 Pk 6/12 Pk 12/6 Ct 12/6 Ct 8/6 Pk 12/6 Pk 12/6 Pk 8/12 Ct 12/12 Pk 12/12 Pk 8/12 Pk 8/24 Pk Bread Stick 5" Loaded Bread Stick 5" Plain Par-Bake Bread Texas Toast Yel 3/4" Sli Bread Texas Tst Wht 3/4"Slic Bread Wheat Pullman 5/8" Slice Bread Wheatberry Europ 1/2"Sl Bread White 1"Slice-Tex Tst Bread White Deli Sli 5/8" Bread White Pullman 5/8" Sli Bread White Sl Deli 3/4" Bun Hamburger 4"White Plain Bun Hamburger Corntop Wht 4.5" Bun Hamburger Flour Topped 4in Bun Hamburger Fr Knot4.5"Plain Bun Hamburger Frnchsour 4"Rose Bun Hamburger Frnchsour4.5"Ros Bun Hamburger Plain 5" Bun Hamburger Pot/Wht/Flr4.5" Bun Hamburger Redonion 4.5" Bun Hamburger Seeded 4.5" Bun Hoagie Ital 6" Bun Hoagie Split Top Bun Hot Dog Foot Long Bun Hot Dog Potato Egg Wht 6" Bun Hot Dog Ptato Eg Wht 6"Top Roll Ital Tuscan Baci Roll Ital Tuscan Baci 1.5 Oz Roll Ital Tuscan Baci-Asstd Roll Italian Sweet Baci Roll White Dollar Frch Unsli

19

Lettuce Blends
available from SYSCO Intermountain

Heart Blend Lettuce

40% 30% 20% 10% Spring Mix Green Leaf Hearts Romaine Leaf Hearts Radicchio

5985110

Cascade Lettuce Mix

40% Blended Baby Romaine Leaves 35% Baby Green Leaves 15% Raddichio

7707144

Great for white table cloths to delis.

Each leaf is torn from the plant core The leaves are better tasting and more nutritious 100% useable 23 servings per case at 3.5 oz

Asian Mix

8577058

Braising Greens Mix

2253581

Asian mix is a blend of spicy, tangy baby greens. Chefs use Asian mix (also known as hot greens) when theyre looking to create a "kicked-up" salad. This mix is a variety of tangy flavors and vibrant red and green colors, which will compliment any traditional or unique salad or dish. Consists of baby arugula, baby beet greens, mizuna, baby red chard, baby red mustard, baby spinach and tat soi.

Could have the following: red & green chard, beet greens, red Russian kale, Siberian kale, lacinto kale, escarole, rainbow chard, burgundy amaranth, purple bok choy, and baby collard greens. This mix depends on the season and what is available at the time of packing.

20 leading source

SYSCO Intermountain is your leading source for the highest quality produce available.

According to the US department of Agriculture, originally "corned beef and cabbage" was a traditional dish served for Easter Sunday dinner in rural Ireland. The beef, because there was no refrigeration at that time, was salted or brined during the winter to preserve it. It was then eaten after the long, meatless Lenten fast.

The Meal o the Irish

According to Bridgett Haggerty of the website irishcultureandcustoms.com, a "bacon joint" or a piece of salted pork boiled with cabbage and potatoes would more likely have shown up for an Easter Sunday feast in the rural parts of Ireland.

However, other Irish people feel that corned beef and cabbage is about as Irish as spaghetti and meatballs. That beef was a real delicacy usually served only to the kings.

When thousands of Irish immigrated to the America during the potato famine, most landed in New York City. They joined other immigrants from Europe in the tenements of lower Manhattan. Here their neighbors mostly came from Eastern Europe, and an important food in their diets was corned beef and cheap and plentiful cabbage and potatoes. The Irish, many of whom had seldom been able to afford meat, were introduced to this nourishing and tasty dish. They adopted it as their own, and the celebration of St. Patrick's Day seems an ideal time to indulge in this ingenious combination of flavors and textures.
Sources: www.kitchenproject.com www.naplesnews.com

Corned Beef & Cabbage

Menu Analysis

22 leading source

Spring is just around the corner and its time to plan for a busy summer at the golf course, concession stands, burger stands, theme parks, parks and baseball fields. Date: Wednesday February 27th, 2008
Time: Noon to 4 PM Location: The E Center
3200 South Decker Lake Drive West Valley City, UT 84119

At StockPot, we make soups with exceptional ingredients and fresh stock, one kettle at a time, just as you would in your own kitchen.

Pioneer Flour Mills Products in Stock at SYSCO Intermountain: 9190513 3522794 0851147 4933933 8558215 5078290 Bakers Source Imperial E-Z Split Buttermilk Biscuit Bakers Source Imperial Southern Style Biscuit Dough Pioneer Frozen Sausage Gravy SYSCO Imperial Chicken Gravy Mix SYSCO Imperial Brown Gravy Mix SYSCO Imperial Peppered Gravy Mix StockPot Products in Stock at SYSCO Intermountain: 4931176 9843434 0716753 9448093 SYSCO Imperial Broadway Tomato Bisque W/Basil Stock Pot Vegetarian Gumbo Soup Stock Pot Wild Man Petes Chili Extreme Stock Pot RTU Clam Chowder
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freshness

Perfect Pures offer peakof-season flavor, unparalleled quality, refined texture, natural aroma and color. We start with the finest produce and process them into a puree. Then we quickly pasteurize and flash freeze our purees to retain absolute freshness. Our company works with suppliers who practice sustainable agricultural methods and we adhere to a stringent quality control program. Our purees are natural with no artificial preservatives, gums or colorings added. Features & Benefits Standard for puree purity & taste Seasonally picked Fresh flavor Consistent quality Popular reusable jar Time & labor savings Controls food costs Year-round availability Unmatched variety of flavors

Stocked Items
1651694 2325157 0833897 2325140 5394719 0833871 Guava Pink Puree Mango Puree Pomegranate Puree Raspberry Puree Blood Orange Concentrate Passion Fruit Concentrate 6/30oz 6/30oz 6/30oz 6/30oz 6/30oz 6/30oz

New Stocked Items

0832774 7853468 4655395 6389035 7775745 4685629 4655692 0833012 6389050 6404604 6625925 3741089 Black Current Pure Blackberry Pure Blueberry Pure Green Apple Pure Kiwi Pure Roasted Red Pepper Pure Strawberry Pure Tamarind Pure White Peach Pure Meyer Lemon Concentrate Ginger Sweet Lemon Zest 6/30oz 6/30oz 6/30oz 6/30oz 6/30oz 6/30oz 6/30oz 6/30oz 6/30oz 6/30oz 6/38oz 6/38oz

*All items are splitable

taste
24 leading source

SYSCO Intermountain Food Services 9494 S. Prosperity Rd West Jordan, UT 84088 801-563-6300 www.syscointermountain.com

customer highlight

Thaifoon serves fresh Asian cuisine in a vibrant, exciting atmosphere highlighted by a dramatic water wall. The moderately priced menu features assertive and distinctive flavors, utilizing the highest quality of fresh ingredients. Our dedication to fresh ingredients has allowed us the opportunity to create and prepare all of our menu items in-house. Thaifoons signature entres include the Lettuce Wraps, Evil Jungle Princess Curry and the Honey Walnut Shrimp. Thaifoon recently celebrated its fourth successful year at The Gateway and can attribute its success to the dynamic leadership of General Manager Nikolas (Nik) Wright. Nik has always been passionate about the hospitality industry and graduated from the Scottsdale Culinary Institute in 1998. Nik has been an essential component of the Thaifoon team since November 2003 in which he was hired on as the Assistant Manger. Nik quickly rose through the ranks to become the General Manager of Thaifoon in March 2006, and continues to lead his energetic team in delivering exceptional customer service and cuisine to each and every guest. Thaifoon is located at the Gateway, and serves lunch, dinner and an AsianInspired happy hour daily. For more information please call 801-456-8424 or visit us online at www.thaifoon.com.

Thaifoon Taste of Asia 7 N. 400 W. (Gateway Mall) Salt Lake City, Utah 84101 M-Th 11:30am 10:00pm Fri. and Sat. 11:30am 11:00pm Sun. 12:00pm 8:00pm

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February
Sea scallops
North Atlantic Domestic Scallop

Featured Fresh Shellfish

The North Atlantic sea scallop is considered by chefs across the country as the scallop by which all scallops are judged. Renowned for its pearl-white color, firm, moist texture and rich scallop flavor, the dry sea scallop is a welcome addition to any menu. Preparation choices are practically endless with that rich distinctive scallop flavor always shining through.

The North Hokkaido Scallop

Harvested from the cold, nutrient-rich waters surrounding the Japanese island of Hokkaido, Japanese scallops are among the highest quality seafood produced anywhere in the world. All product is caught and landed daily, shucked live, then cleaned, graded and packed for air shipment. Scallops, like virtually all Japanese seafood, are handled with the utmost care to guarantee the best possible product and shelf life. As an island nation, the Japanese are very careful to ensure that the resources in their oceans are renewable and much of the Japanese scallop resource is cultured to some extent. The vast majority of the scallops harvested are the result of large scale scallop "seed" collection taking place and then distributed into the ocean areas known to be ideal for the growth of scallops. Within a short two or three years the scallops have grown to a harvestable size and the process begins again. Japanese scallops have a rich color and a light, slightly creamy sweet scallop flavor. They can be used anywhere a scallop fits on the menu.

Scallops in stock at Fog River Fisheries:

Scallops Scallops Scallops Scallops Scallops (Dry (Dry (Dry (Dry (Dry Pack Pack Pack Pack Pack Domestic) Japanese) Packer) Domestic) Japanese) 3745742 6449635 6419883 3745759 6453672 8lb tub 8lb can 10lb cloth 8lb tub 8lb can U/10 U/10 U/10 10/20 10/20 Atlantic Japanese Packer Atlantic Japanese New Bedford Hokkaido East Coast New Bedford Hokkaido

Fog River Fisheries Phone: 801-563-6589 | Fax: 801-280-9071 | Email: [email protected]

Greek-Style Sea Scallop Brochettes

Rice pilaf or orzo would be a good accompaniment. Serves 4. INGREDIENTS: 2 tablespoons olive oil (preferably extra-virgin) 2 large garlic cloves, pressed 1 1/2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried 12 large sea scallops 1 large lemon, halved lengthwise, each half cut crosswise into 6 slices 8 bay leaves 4 8-to 10-inch bamboo skewers, soaked in water 30 minutes DIRECTIONS: Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend. Season with salt and pepper. Add sea scallops and toss to coat with oil mixture. Prepare barbecue (medium-high heat) or preheat broiler. Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer. Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side. Transfer to plates and serve.

Seared Sea Scallops with Sherry Vinegar and Chicory Slaw

The delicate, tendriled texture of frise is essential to the slaw. Round out the lettuce mix with a selection of chicories. Makes 8 first-course servings. INGREDIENTS: 2/3 cup plus 2 tablespoons extra-virgin olive oil 6 tablespoons Sherry wine vinegar, divided 1 shallot, thinly slivered 12 ounces assorted red and green chicories (such as radicchio, red and green Belgian endive, escarole, and frise) 24 large sea scallops 3 tablespoons water DIRECTIONS: Whisk 2/3 cup oil, 3 tablespoons vinegar, and shallot in small bowl to blend. Season vinaigrette to taste with salt and pepper. Very thinly slice radicchio and endive; tear escarole and frise into 2-inch lengths. Place in large bowl. (Vinaigrette and slaw can be made 6 hours ahead. Chill dressing; let stand at room temperature 30 minutes before using. Place damp kitchen towel over slaw and chill.) Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet and cook until golden and just opaque in center, about 1 1/2 minutes per side. Rewhisk vinaigrette; pour over slaw and toss to coat. Divide slaw among 8 plates. Arrange 3 scallops atop slaw on each plate. Add remaining 3 tablespoons vinegar to same skillet along with 3 tablespoons water. Bring to boil over medium heat, scraping up any browned bits and dissolving any caramelized juices. Drizzle juices over scallops.
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Utah Truffles
Utah Truffles is a home grown operation with a state of the art facility, located in Salt lake County. Founded in 1980, they have always been committed to creating premium truffles. Over subsequent years, the recipe was perfected, to the smooth texture and rich flavor we now identify as a trademark of the Utah Truffle. In 2003 due to increasing demand the facility was expanded and productions is at its all time highest. The continually increasing demand for the truffles is exciting as the company looks for additional opportunities to share this wonderful product. Utah Truffles is committed to only using the highest quality ingredients in creating its truffles. Utah Truffles are wonderful treats for any special occasion or for no occasion at all. Each truffle is made with rich milk chocolate and is free of trans-fats, hydrogenated oils, and preservatives. They are available in 0.6 ounce bite sized morsels and indulgent 1.8 ounce bars. They are produced in seven delicious flavors: Almond, Chocolate, Espresso, Mint, Orange, Peanut Butter and Raspberry.

ting Suppor ! y Proudl uppliers Local S

In Stock at SYSCO Intermountain: 6496283 Bulk-C 6495921 Bulk-M 6496294 Iw-A 6496394 Iw-M 6496309 Iw-E 6496416 Tb-C 6495945 Tb-M 6496455 Tb-E 1/288 Ct 1/288 Ct 1/125 Ct 1/125 Ct 1/125 Ct 10/24 Ct 10/24 Ct 10/24 Ct Candy Truffle Choc Bulk Candy Truffle Choc Mint Bulk Candy Truffle Almond Iw Candy Truffle Choc Mint Iw Candy Truffle Esprso Iw Candy Bar Truffle Choc Candy Bar Truffle Choc Mint Candy Bar Truffle Espreeso

28 leading source

Honey Facts
Honey varieties range in color from almost white to amber to dark brown. The lighter the color of the honey, the milder its flavor. In a bakery you will typically see, Clover or Light Amber and Wildflower.

Most popular types of liquid honey for baking:

CLOVER A.K.A. AMBER Clover honey has a pleasing, mild taste. Clovers contribute more to honey production in the United States than any other group of plants. Red clover, Alsike clover and the white and yellow sweet clovers are most important for honey production. Depending on the location and type of source clover, clover honey varies in color from water white to light amber to amber. ORANGE BLOSSOM Orange blossom honey, often a combination of citrus sources, is usually light in color and mild in flavor with a fresh scent and light citrus taste. Orange blossom honey is produced in Florida, Southern California and parts of Texas. WILDFLOWER Wildflower honey is often used to describe honey from miscellaneous and undefined flower sources. HONEY BLENDS While different types of honey are available, most honey, especially honey supplied in bulk, is blended to create a unique and consistent taste and color.

Honey comb is sold in the (edible) wax comb just as

the bees left it. Cut comb honey or chunk-style honey contains chunks of honeycomb.

Liquid honey is extracted from the comb and is often

pasteurized.

The color and flavor of honeys differ depending on the nectar source (blossoms), visited by the honey bees. Honey color ranges from nearly colorless to dark brown, and its flavor varies from delectably mild to distinctively bold, depending on where the honey bees buzzed. As a general rule, light-colored honey is milder in taste and dark-colored honey is stronger

Spun honey/whipped honey/creamed honey:

Honey that's blended with pieces of the comb so that it spreads more easily.

HONEY IN STOCK AT SYSCO INTERMOUNTAIN: 4361432 6/5 Lb Sys Cls 30 Honey Pure Clover Gr A 1200856 12/1 Lb Hse Rec 12 Honey Pure Clover Gr A Inver 8826893 12/12 Oz Hse Rec 12 Honey Pure Gr A Sqz Bear 4932000 1/60 Lb Sys Rel 60 Honey Pure Light Amber

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Soft Pretzels
SYSCO Block & Barrel Soft pretzels are here! Available in two sizes, these great tasting soft pretzels are all natural and contain no preservatives. They pair wonderfully with a variety of dips and toppings like mustard and cheese. Offer your customers a delicious, nutritious and unique snack food today. Block & Barrel Soft Pretzels 2.5 oz (100 ct) - #2001469 5 oz (50 ct) - #2001402

porting dly Suppliers! Prou l Sup Loca

30 leading source

The Next Generation of Yogurt

Cucumber Yogurt Dip with Cumin
2 cups DANNON Lowfat Plain Yogurt, SUCP# 1037316 2 medium cucumbers peeled, seeded and grated (3 cups) 3 tablespoons finely minced red onion 4 teaspoons chopped fresh mint 1/2 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon black pepper 1. In a small bowl, combine DANNON? Plain Yogurt, cucumber, onion, mint and cumin. 2. Add salt and pepper. Mix well. 3. Spoon the yogurt mixture into a strainer lined with muslin or a coffee filter. 4. Place a bowl under the strainer to catch the liquid (whey) that drains from the yogurt. 5. Cover and refrigerate 12 hours. Discard liquid. Yield: 8 servings (4 oz. per serving)

The great tasting way to help naturally regulate your digestive system
SYSCO SUPC# 4699122

SYSCO Intermountain is proud to support the local supplier community by buying local & selling fresh! We proudly offer produce from the following local companies:

orting ly Supp rs! Proud plie cal Sup Lo

Blaine Hartleys Condies FreshPoint Denver Mountainland Apples Mountainview Mushrooms Mountain Sprouts Vegetable Express Wyomato Tomatoes Sevillo Fine Foods Sunbridge Growers

Certified Angus Beef Brand Deli Meats

More true beef flavor due to minimal processing Exclusively made from whole Certified Angus Beef cuts No MSG, fillers or binders No excess water