FOOD ALLERGIES

I had the pleasure of working with 

Chef Jeff Bland of our Roanoke Division 

and 

Baltimore Food Fanatic Perry Canestrano 

the past few days at Virginia Tech.

We were cooking and presenting for the Premier Winter Meetings.

 The focus of today's lunch was Allergens or better said Allergen Free.

We created and executed a menu that was free of the Top 8 Allergens.

The eight foods included in food allergy labeling account for an estimated 90 percent of allergic reactions. These eight foods are:

·         Milk

·         Eggs

·         Peanuts

·         Tree nuts (such as almonds, cashews, walnuts)

·         Fish (such as bass, cod, flounder)

·         Shellfish (such as crab, lobster, shrimp)

·         Soy

·         Wheat – Gluten would encompass Rye & Barley as well.

I thought that sharing the menu we did may help you and your customers when they have the request for a specific allergen to be removed.

Remember that this is only the start of keeping allergens from food. The area, equipment and serving area needs to be addressed as well to make sure that the guest is safe. 

If you have any questions or concerns, Please reach out - bill.brooks@usfood.com 

CORN FUSILLI POMODORO

Serves 25 – 4oz portions

18 cups of diced fresh tomatoes, seeded

3 cup chopped fresh basil

2 cup EVOO

4 pound Monarch Gluten Free Corn Fusilli

1 tablespoon Coarse Sea Salt

In a large ceramic serving bowl, combine the tomatoes, basil, and extra virgin olive oil. Add in salt to taste. Let the sauce rest at room temperature to bring the flavors together.

Cook the pasta in the boiling salted water until just al dente. Reserve 2 cups of hot pasta water in case you need to add some liquid to your final dish. Drain in a colander. Add the pasta to the ceramic bowl on top of the pasta sauce, and toss to combine. Serve immediately.

RICE PENNE with ROASTED BROCCOLI

Serves 25 – 4oz portions

4 pound broccoli florets

½ c roasted garlic

2 c EVOO

1 c pasta water

1 tablespoon sea salt

1 tsp fresh ground black pepper

4 pounds Monarch Gluten Free Rice Penne

Toss broccoli florets with 1 c EVOO. Layout on sheet pan and roast in 375 oven.

Meanwhile, cook rice penne according to package instructions. Reserve 1 c pasta water.

Heat 1 c EVOO with the roasted garlic. Toss in the broccoli. Add cooked rice penne.

Adjust seasoning. Add pasta water if necessary.

Shredded Kale Salad

25 – 3 oz portions

2 bg Cross Valley Farms Shredded Kale

3 c dried cranberries

1 c EVOO

½ c fresh squeezed lemon juice

3 c garbanzo beans, drained, rinsed, patted dry

Sea Salt

Cracked Black Pepper

Deep fry the Garbanzo Beans in Rice Bran Oil until crispy. Drain well.

Toss together all of the ingredients. Season with sea salt and pepper.

Serve immediately.

Arugula Salad

25 – 3 oz servings

1ea/3lb cs Arugula

1lb Red Onion, peeled, shaved thin

3lb Ribbon Cut Hash Brown Potato

1 ½ c Lemon Olive Oil Basil Dressing

Sea Salt, Cracked Black Pepper

Place the shaved red onion in ice water and hold until service.

Deep fry the hash brown potatoes in rice bran oil until crispy. Drain well.

For service, toss together the arugula, red onion and LOB. Season.

Add the crispy potatoes at the time of service.

LOB

3 cups

2 c EVOO

¾ c fresh squeezed lemon juice

½ lb fresh basil, cleaned, destemmed

2T water

Sea Salt & Black Pepper

Place all ingredients in blender. Pulse until dressing emulsifies.

Adjust seasoning.

Roasted Pork Loin with Housemade Pear Sauce & Cider Jus

25 – 4 oz Servings

8 lb Pork Loin

1 lb Peeled Shallots, cut in half

Sea Salt & Black Pepper

4 c Apple Cider

Season pork loin with salt & pepper.

Lay atop the shallots in roasting pan.

Roast at 350 until internal temperature of 145F.

Allow pork loin to rest for 20 minutes on cutting board.

Meanwhile, place roasting pan on burner with shallots.

Slowly add the cider to deglaze the pan.

Strain the jus and keep warm.

Pear Sauce

3 cups

2 lb fresh pear, peeled, cored, cubed

1 c golden raisins

½ c Apple Cider

Place all ingredients in sauce pot.

Cook on low until pears soften.

Keep chunky or puree for smooth sauce.

Crispy Brussel Sprouts  with Frizzled Leeks

25 – 4 oz Servings

4 lb Cross Valley Farms Shaved Brussel Sprouts

Sea Salt & Black Pepper

1 lb leeks(white section only), fine julienne

Deep fry brussel sproutsin rice bran oil, in small batches, until crispy and brown.

Season with salt & pepper.

Fry leeks in rice bran oil until crisp and browned.

Toss leeks and brussel sprouts together.

Serve hot.

Caramelized Sweet Potatoes

25 – 3oz Servings

4 lb Peeled Sweet Potatoes

¼ c EVOO

Sea Salt & Black Pepper

Cut sweet potatoes into 2” cubes.

Toss with EVOO and salt & pepper.

Lay on sheetpans and roast at 425F until brown and tender.

Serve hot.

Maple Baked Apples with Golden Raisins

25 Servings

25 ea Rome or Gala Apples

25 oz Pure Maple Syrup

25 oz Golden Raisins

Remove the core of each apple leaving a small amount at the bottom of each.

Place into greased hotel pan, side by side.

Place 1oz ea of maple syrup and raisins into each apple.

Cover with foil and bake at 350F for 30-40 minutes.

Keep warm until service.