CHILDHOOD MEMORIES

We all have that favorite childhood food memory.

If you had the pleasure of growing up in NYC, you have many. From your favorite hot dog cart outside Yankee Stadium to a great bagel to the often copied Egg Cream.

For some, just a taste brings us right back to the days when the only thing we worried about was there going to enough time to finish all 9 innings.

Here is the recipe. To do it correctly, it needs to be in an old school Coca Cola glass. It will bring back the good ol' days.

New York Egg Cream Recipe

(does not contain eggs or cream)

Ingredients:

½ c cold whole milk*
1 c bottled seltzer
2 T chocolate syrup**

* Skim or 1% milk won't foam as well

** Fox's U-Bet Chocolate Syrup is used in New York.

Preparation:
Pour 1/2 inch of cold milk into a tall soda glass. Add seltzer or club soda to within 1 inch of the top of the glass; stir vigorously with a long spoon (this will cause it to become white and bubbly with a good head of foam).
Very gently pour 2 tablespoons of chocolate syrup slowly down the inside of the glass; briskly stir with a long spoon only at the bottom of the glass where the chocolate sits. The resulting drink should have a dark brown bottom and a 1-inch high pure white foam top (if you mix it too much, the foam disappears).
NOTE: Do not let Egg Cream sit for a long period of time-5 minutes or more; it will go flat.
Makes 1 serving.

WHAT CAN YOU DO WITH THE CHEF'S LINE LAFRIEDA SHORTRIB BURGER??

TOP IT:

AVOCADO & HABABNERO JACK

FRIED EGG & PORK BELLY

FOIE GRAS & FIG JAM

SWEET CHILI SAUCE & DUCK CRACKLIN'S

SURE...LETTUCE & TOMATO WORKS

BUT...

WOULD YOU PUT KETCHUP ON PRIME RIB??

WOULD YOU HANG A PICASSO IN THE CLOSET?

WOULD YOU ...YOU GET THE POINT.

SOMETHINGS WERE MEANT TO BE

THE CHEF'S LINE LAFRIEDA SHORTRIB BURGER

&

THE CHEF'S LINE CROISSANT BUN

NOW, WHERE CAN YOU GO WITH THAT?

ANYWHERE YOUR TASTEBUDS WOULD LIKE TO GO

SEND ME YOU COMMENTS.

I LOVE TO HEAR YOUR IDEAS.

VIDEO PRODUCTION NOT AS EASY AS YOU THINK

WE HAVE HAD APPROX 32,000 HITS ON THE YOUTUBE - USFOOD CHANNEL

WE HAVE SHOT SOME 45 VIDEOS IN THAT TIME.

SOMETIMES IT HAPPENS WITH ONE TAKE....

BUT MOST OF THE TIME, IT TAKES JUST A FEW MORE.

FOR A PEEK OF WHAT REALLY HAPPENS DURING A VIDEO SHOOT.

CHECK OUT THE CHEF BILL BLOOPERS

http://www.youtube.com/user/Usfoods

THANKS FOR ALL YOUR SUPPORT

US FOODS IN THE NEWS

Published on QSR magazine (http://www.qsrmagazine.com)

Keeping Up with the Consumers

New US Foods products highlight need for on-trend, innovative dishes.

Members of US Foods’ leadership team, including chief merchandising officer Pietro Satriano, corporate chef Bill Brooks, and director of innovation Stacie Sopinka, revealed 30 new company products on March 27.

The new products, which are inspired by the summer grilling season, aren’t just intended to boost operators’ perception that US Foods is an innovative food provider. They also address quickly evolving consumer demand and the push toward quality and unique flavor profiles.

In introducing one new product after another, the trio of company leaders urged restaurant operators to stay on trend and be inventive and responsive in the back of the house.

“We’re doing all this in the spirit of keeping things easy, versatile, high quality, and on trend for our operators,” Satriano says of the new products.

US Foods is addressing a number of culinary trends, including an increased focus on American regional cuisine, home-style dishes, international flavors, consumer customization, and new twists on old favorites.

The new line-up is led by a chopped beef burger, made with a combination of short rib and chuck, from celebrity butcher Pat LaFrieda.

“Because it’s chopped meat and not ground, it tastes more like steak than a burger,” Brooks says.

The company also introduced a wild-caught Alaskan salmon burger, all-vegan veggie burger, nine-grain sprouted bun, and the world’s first all-butter croissant sandwich bun.

Kathy Hayden, a foodservice analyst with Mintel Menu Insights, says US Foods’ new offerings underscore increasing calls from consumers for items that taste scratch-made. “People want to know that things are made from scratch and exclusive, not from some factory farm,” Hayden says. “Every part of the burger has to be exceptional to catch peoples’ attention.”

To address the rising popularity of ethnic foods and infuse any dish with genuine global tastes, US Foods debuted a Portuguese churrasco sauce, Korean barbecue sauce, and Mexican adobo and beer sauce.

Food companies are smart to offer ethnic flavors in controllable doses, Hayden says.

“People want more authenticity in their choices when it comes to international cuisine, but a lot of the research we’re seeing is that people want these authentic aspects in something that may not be a full meal,” she says.

“As the economy's slowed and we've bottomed out on price, we're hearing repeatedly that new menu items and LTOs are the best ways to get into consumers' consciousness.”

By adding the Portuguese churrasco sauce to chicken wings or the Mexican adobo glaze to back ribs, Hayden says, operators can put an international spin on American favorites and provide guests a shot of unique flavors.

“It’s a way to trial these experimental flavors without going wholesale to one culinary identity,” she says.

US Foods’ new international grilling sauces also speak to the rising customization trend.

At quick serves such as The Counter and Smashburger, customers have a number of sauces to choose from to distinguish their meal. It’s similar at LYFE Kitchen, a chef-driven quick serve based in Palo Alto, California, where made-to-order dishes boost the customer’s overall experience and allow them to define their dish.

“Consumers are driving this issue and it’s smart to answer their calls,” LYFE consultant Tal Ronnen says.

For as much as diners are embracing global cuisine, there’s also been an emerging call for regional specialties that characterize American cuisine. It’s a trend US Foods addresses with its pit-smoked St. Louis–style ribs, which are smoked naturally in an open pit for seven hours prior to distribution. For quick serves, the home-style dish can be heated up within minutes and served with any sauce.

In fact, Satriano says, many of the latest US Foods’ offerings provide chefs the versatility to craft their own distinctive signature item. A desert item like the melting cake batter, for instance, affords chefs dozens of creative opportunities, from brownies to molten lava cakes.

“Many of these new products are not in finished form, which provides chefs creative freedom,” Satriano says.

While many fine-dining menus are quick to embrace culinary trends and seasonality, quick serves have long handled more defined, predictable menus. That, however, is beginning to change, Hayden says, as quick serves have become more nimble and innovative in the kitchen.

“As the economy’s slowed and we’ve bottomed out on price, we’re hearing repeatedly that new menu items and LTOs are the best ways to get into consumers’ consciousness and excite them about the brand,” she says.

Satriano believes US Foods’ latest offerings allow operators to be more creative, bold, and distinctive, adding that restaurant industry growth depends on innovative menu options rather than price wars.

“It’s all about innovation now and about satisfying operators’ and consumers’ appetite for new options,” Satriano says.

---

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.



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