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Saturday, March 31, 2012

US FOODS IN THE NEWS

Keeping Up with the Consumers

Friday, March 23, 2012

PORTUGUESE CHURASSCO QUESO

IF YOU ARE LOOKING FOR A TASTY BAR SNACK OR APPETIZER
HERE YOU GO.

CHEF ANTHONY SCHMIDT OF OUR ATLANTA DIVISION GAVE US THIS ONE

CHEESE AND SPICY SAUSAGE....does it get any better??


Churassco Queso Dip
1 c el Pasado easy melt cheese, prepared and hot
3 T Chef's Line Portuguese Churassco sauce
2 oz chorizo sausage, cooked
1/2 oz cilantro leaves
warm tortilla chips

Combine the easy melt cheese, chorizo and churassco sauce.
Place into a bowl and garnish with the cilantro leaves. 
Serve with warm tortilla chips.

DON'T FORGET AUSTIN RESTAURANT WEEK



CHECK OUT THIS GREAT RESTAURANT WHEN IN AUSTIN, TEXAS.
THANKS KIM



Appetizers
Cheese Plate
Chef’s Choice of Three Seasonal Selections
$13.5
One Selection
$5
Duck Tamale Bites
Duck Confit, Red Chili-Corn Sauce, Pickled Jicama Avocado Puree
$8
Scallop Schnitzel
Mustard-Arugula Spaetzel, Chow-Chow, Dijonaise
$9
Boudin Agnolloti
Prawn, Spicy Mushroom-Shrimp Broth, Salsify, Greens, Apple
$7.5
Oysters*
Fresh from the Gulf, Roasted Red Pepper-Jicama Slaw, Smoked Horseradish-Mustard Sauce
$9.5
Spicy Rabbit Spring Roll
Fresh Veggies, Shredded Rabbit Confit, Cream Cheese, Jalapeno
$7
Gulf Coast Crab Cakes
Roasted Red Pepper Beurre Blanc, Arugula Salad, Fried Capers
$13
Soups & Salads
Fresh Heirloom Gazpacho
Cucumbers, Heirloom Tomatoes, Baby Arugula
$6
Smoked Gouda & Poblano Soup
Pico de Gallo, Crispy Corn Tortilla Strings
Cup- $6 |Bowl $8
Caesar*
Romaine Heart, Red Chili Crouton, Parmigianno-Reggiano, Smoked Bleu Cheese
$7.5
House Salad
Spring Mix, Berries, Raspberry Cinnamon Vinaigrette, Bleu Cheese, Spiced Pecans, Jicama
$7.5
Heirloom Tomato & Avocado Salad
Mexican Oregano – Lime Vinaigrette, Arugula, Queso Fresco
$8


Entrees
South Texas Chicken Fried Antelope
Broken Arrow Ranch, Poblano Gravy, Potatoes Rancheros, Zucchini
$16.5
Mediterranean Sea Bass
Lightly Fried, Tomatillo Sauce, Yucca Root & Stewed Tomatoes, Avocado
$19.5
Chorizo Stuffed Quail
Warm Black Bean-Quinoa Salad, Dandelion Greens, Citrus Pork Jus
$16.5
Shrimp & Grits
Bacon Wrapped, Stuffed with Poblano, Wilted Spinach, Queso Fresco & Black Pepper Grits 18
Signature Kobe Burger
Strube Ranch Kobe, Onion Bun, Peppered White Cheddar, Tomato, Pickle, Balsamic Onions,
Mansion Fries
$16
Housemade Pasta
Texas Pesto, Pecans, Arugula, Mushroom, Yellow Squash, Cherry Tomatoes, Chevre
$13.5
Spaghetti Squash
Vegan, Yucca Root, Pinons, Fresno Peppers, Texas Red Sauce, Arugula Salad
$13
Pork Chop
Platanos, Crema, Grilled Zucchini, Tomatillo- Peach Agrodulce
$15.5
Blackened Chicken
8 oz. Airline Breast, Stuffed with Chevre & Portabella, Thyme Pan Sauce, Sweet Pea Risotto, Spinach
$16
Rainbow Trout
Garlic Wild Rice, Roasted Red Pepper Beurre Blanc, Grilled Zucchini
$18

AVOCADO CREAM - YOU ASKED - YOU RECEIVED

WE HAVE TO THANK CHEF JOHN BYRNE FROM MINNEAPOLIS
FOR THIS ONE.
WE HAVE IT PICTURED IN THE SCOOP ON A VEGGIE BURGER,
BUT THIS SAUCE IS GREAT WITH EVERYTHING




AVOCADO CREAM
3 oz Glenview Farms sour Cream
1 ea Avocado, ripe
1 t fresh squeezed lime juice
Pinch of lime pepper seasoning
sea salt

Mash up avocados, add lime juice and fold in sour cream.
Season to taste. Refrigerate.






Wednesday, March 21, 2012

WHAT CAN YOU DO WITH THE SPRING SCOOP ITEMS

Where should we start??



The Chef's Line Global Grilling Sauces...

These sauces are perfect to give the ol' Chicken Wing a new look

Churassco Chicken Wings
2 # Patuxent Farms Savory Chicken Wings
1/2 c. Chef's Line Churassco Sauce
2 T fresh squeezed lemon juice
1 T fresh chives, chopped


Mexican Adobo Chicken Wings
2 # Patuxent Farms Chicken Wings
1/2 c Chef's Line Mexican Adobo Sauce
1/4 c Stout or Dark Porter


Chef's Line Croissant Bun or 9 Grain Sprouted Bun...
These bun are perfect for Tuna Salad, Egg Salad and Chicken Salad.
Work perfectly for a burger, chicken sandwich or veggie burger(hint)
Gives breakfast sandwiches a new option.



Chef's Line Pit Smoked Pork Butt...
1. Heated - Pulled - Sauced
2. Sliced Cold - Create the most amazing Cuban Sandwich with Metro Deli Ham
3. Coat with Korean BBQ Sauce or Sweet Chili Sauce and Roast. An interesting twist for a carving station








KEEP THE MOMENTUM - USE THE SCOOP

Friday, March 16, 2012

AUSTIN TEXAS RESTAURANT WEEK - CHECKOUT SOME GREAT FOOD







City’s most anticipated culinary experience, Austin Restaurant Week is back, March 25th-28th and April 1st-4th. This celebration of local dining provides the community with an experience that directly connects Austinites’ family, friends, and neighbors to our city’s culinary craft, passion and identity.
Participants are given the opportunity to dine at the finest establishments throughout the city, ranging from $11 – $16 for lunch and $26 – $36 for dinner for a three-course pre-fixe menu. Peruse this site to find the stellar list of restaurants, and start making your plans for Austin Restaurant Week today!
Make your reservations here to begin your Austin Restaurant Week experience for both lunch and for dinner. Each reservation through our sight or the ARW app will result in a donation to our non-profit beneficiaries this year!



Check out US Foods Customers participating:
I will be showing menus from the restaurants during the two weeks

Botticelli's South Congress
Olivia
Coal Vines
Judges' Hill Restaurant


Austin Cake Ball Kitchen & Bar
Driskill Grill

1886 Cafe and Bakery
Sobani & Wine Bar
Uchi
Uchiko
Haddingtons

360 Uno Trattoria & Wine Bar
ALC Steaks
...and more

Wednesday, March 14, 2012

KEEP THE MOMENTUM - GOOD SELLING

Spicy Bourbon Glazed Ribs




Servings: 1

Ingredients
  • 1 ea Chef's Line™ pit-smoked
  • St. Louis-style ribs
  • 1 c spicy bourbon glaze (see below)
Preparation

Brush the ribs with the bourbon glaze. Heat in a 350° oven or on the grill. Brush more glaze over the ribs and serve.

Spicy Bourbon Glaze
 
Ingredients
  • 1 c whiskey bourbon
  • ½ c brown sugar
  • ½ t crushed red pepper
  • 2 t salt
  • 1 t black pepper
  • 2 t butter
Preparation

Bring the bourbon to a boil and reduce by half. Whisk in brown sugar, crushed red pepper, salt and black pepper. Finish by whisking in the butter.

Sunday, March 11, 2012

CHEF'S LINE LAFRIEDA SHORT RIB BURGER

THE BEST PART OF INTRODUCING A NEW PRODUCT...
WHAT ARE THEY GOING TO DO WITH IT?

Top it with Sliced Avocado & Habanero Jack Cheese?
...Grilled Red Onions & Cheddar
...Fresh Basil Mayo & Tomato Confit
...Braised Pork Belly & Fried Egg
...Arugula, Roasted Pepper & Swiss
...Fig Jam & Brie on the Chef's Line Croissant Bun, of course
...Applewood Smoked Bacon & Pulled Pork


Let me know,
would love to hear,
better yet,
I would love to try.




Saturday, March 10, 2012

GET CONNECTED TO EVERYTHING FOODIE

ALL THE LINKS ARE RIGHT HERE



CHECK OUT US FOODS ON YOUTUBE




FOLLOW #USFOODS ON TWITTER



JOIN THE US FOODS FACEBOOK PAGE



GET US FOODS CULINARY EQUIPMENT & SUPPLIES INFO



LEARN MORE ABOUT STOCKYARDS



EVEN ASK CHEF BILL A QUESTION


CLICK THE LINKS TO THE RIGHT
AND YOU ARE ON YOUR WAY TO
TO JOINING SOCIAL MEDIA.

KEEP CONNECTED!!!!



THE EXCITEMENT HAS ONLY JUST BEGUN






Tuesday, March 6, 2012

THE OREO COOKIE TURNS 100 TODAY


DO YOU REMEMBER THE FIRST OREO YOU EVER HAD??



OKAY THAT MAY BE A LITTLE TOO FAR BACK FOR SOME OF US.

THERE IS A DEFINITE SPLIT WHEN IT COMES TO OREOS.
ARE YOU A DUNKER??



OR



DO YOU EAT THE CREAM CENTER FIRST??

OUR CHEFS CREATED THESE - WHAT CAN YOUR CUSTOMERS DO??




INNOVATION AND INSPIRATION
LET'S KEEP THE MOMENTUM GOING



WHAT ELSE CAN YOU SAY?? THIS IS ALL YOURS!!!

Sunday, March 4, 2012

THE TIME IS NEAR - ARE YOU READY????

THE PHOTOGRAPHY IS AMAZING!!!!



THE POS IS DETAILED AND INFORMATIVE!!!!

THE PRODUCTS ARE INNOVATIVE!!!!



THE ENERGY IS ELECTRIC!!!



THE POTENTIAL IS....PRICELESS