SUMMERTIME, SUMMERTIME, SUMMERTIME....

Every month has it homage to food, July seems to be a bit heavy, but you choose which ones you would like to celebrate and make them part of your summer tradition.
Customers can use these as a way of marketing to get
people to try new items during July

JULY IS:

Lasagna Awareness Month

So whether you enjoy traditional, vegetable or seafood. Please be aware it is too hot for lasagna and you should be outside grilling or visiting your favorite restaurant for a delicious meal.

National Baked Bean Month

The new Monarch Bourbon Baked Beans are a great way to celebrate. Give them a little extra with Rykoff Sexton Dark Ale Mustard and some extra Chef’s Line Pork Belly.

National Blueberry Month

Add fresh blueberries to a pitcher of lemonade, made with Rykoff Sexton Meyer Lemon Juice. If you are feeling festive a touch of Rye or Bourbon will make this a sure to please culinary cocktail

National Culinary Arts Month

Our Next Top Product contest is in full swing. Get the word out to all of your customers. We are looking for some of their most creative ideas for the next US Foods product line.

National Grilling Month

Chef’s Line Pat LaFrieda Burgers, Metro Deli Hot Dogs, Stockyards Steaks, Patuxent Farms Chicken or Pork, Harbor Banks Seafood, Cross Valley Farms Vegetables

 – You name it, we have it ready for the grill. What is your favorite item from the grill?

National Horseradish Month

Glenview Farms Horseradish Chive Cheddar will help you celebrate, added to your favorite burger or sandwich for extra pop.

Or add Monarch Horseradish to the new Chef’s Line Mayonnaise for a quick sandwich spread. Goes perfect with Metro Deli Roast Beef or even the Buffalo Chicken Breast.

National Hot Dog Month

The new Metro Deli All Natural Angus Hot Dog is the way to enjoy July and beyond. A touch of Rykoff Sexton Dark Ale Mustard and it is almost complete.

National Ice Cream Month

Chef’s Line Vanilla and Chocolate Ice Cream make everyday feel like summertime. Added to a dessert for ala mode or by itself with some fresh from the garden berries.

National Picnic Month

My favorite picnic item is Lobster Panzanella with Goat Cheese. It feeds many and is so easy to make. Keep it cold with an ice pack.

Lobster Panzanella with Goat Cheese

3 tablespoons Rykoff Sexton Meyer lemon juice

1 tablespoon Rykoff Sexton extra-virgin olive oil

1/4 teaspoon Rykoff Sexton sea salt

1/4 teaspoon freshly ground black pepper

2 cups Harbor Banks lobster meat, coarsely chopped (3/4 pound)

2 cups Cross Valley Farms cherry tomatoes, halved

1/4 cup chopped shallots

1/4 cup chopped fresh chives

1/4 cup chopped fresh basil, plus additional leaves for garnish

1 loaf Chef’s Line Multi Grain Baguette, cut into cubes and toasted

1 c Glenview Farms crumbled goat cheese

Preparation

1. Whisk together first 4 ingredients (through black pepper) in a large serving bowl. Toss in the lobster and the next 4 ingredients (through basil). Stir to combine, and let stand 15 minutes.

2. Toss in the toasted bread cubes and goat cheese. Refrigerate for 1 hour before serving.

National Pickle Month

Make it yourself with cumbers from the garden or buy your favorite. Nothing goes better with a Metro Deli Sandwich than a nice crisp pickle.

National Watermelon Month

A slice of watermelon has an amazing way of bringing all of us back to our childhood and the family picnic. Now we are enjoying it in cocktails, desserts and sorbets.

But the favorite will always be the first slice of summertime. Share it with your friends and family this weekend. Add just a touch of sea salt for an extra treat.



NEXT TOP PRODUCT 2013

News Release

US Foods Launches Second Annual Search for America’s Next Top Product

Best Customer Recipe Wins $20,000 in Cash and Prizes and Will be Developed into National Product

Rosemont, Ill. - Jun 17, 2013

In a search to find the best new recipe in America, US Foods, one of the country’s most innovative food companies and leading distributors, is launching the second annual Next Top Product Contest. Focused on uncovering the best bakery, hot appetizer or sauce recipe, Next Top Product gives customers the opportunity to submit their recipe for a chance to have it made into a US Foods commercial product that will be available across the country.

Open to more than 250,000 chefs from around the country who are US Foods customers, this year’s contest challenges culinary aficionados to share their most delicious, unique recipes for baked goods, sauces or hot appetizers. The chef’s recipe that reigns supreme will receive $20,000 in cash and prizes, in addition to having their recipe turned into a US Foods product.

“Innovation is what drives US Foods and the Next Top Product contest is just one way that we are scouring the country to find and develop the best products for our customers, and in this case, by our customers,” said Pietro Satriano, chief merchandising officer, US Foods. “This contest provides our team with a valuable opportunity to work collaboratively with our customers to showcase their best recipes.”

Chefs are encouraged to submit their recipe online at www.usfoods.com/contest beginning today until July 19. Up to 55 semi-finalists will be chosen from US Foods’ divisions across the country and featured on the US Foods Facebook page for consumers to vote on their favorites from August 26 to September 20. Voting will be open to the public; friends, family and fans of these local chefs are encouraged to rally the vote to help their hometown chef move on to the next round.

The customer who receives the most votes in each of the eight US Foods regions will enter the grand-prize round, where the final eight chefs will compete in a head-to-head cooking showdown at the World Food Championships in Las Vegas to determine the US Foods Next Top Product winner. The winning chef will receive $5,000 in cash and the restaurant’s owner will received a $15,000 CES kitchen makeover. The chef’s recipe will also be developed into a US Foods product.

Last year’s winner, Texas-based Chef Sean Frye, developed a mouthwatering Southern Style Shrimp and Crab Cake that was released as a Chef’s Line offering in this spring’s product line. This delicious product was a great addition to the US Foods lineup and has been well received across the nation, setting the stage for another popular launch for the 2013 winner.

Each season US Foods releases a new product line filled with sought-after items that consist of the company’s latest and highest-quality products. US Foods aims to provide customers with the products that their diners crave most by staying on top of industry trends and developments. The summer 2013 product line highlights the next generation of sandwiches and the creative ways that chefs can combine traditional ingredients to produce fresh, innovative offerings for diners’ evolving tastes.

To learn more about the US Foods Next Top Product contest, visit www.usfoods.com/contest. You can also friend us on Facebook, follow us on Twitter and watch our chefs in action on YouTube.

QUICK & EASY MAYO RECIPES

THE NEW CHEF'S LINE MAYONNAISE LENDS ITSELF TO SO MANY DIFFERENT APPLICATIONS...

HERE ARE JUST A FEW

Use with Fried Shrimp, Fried Clams, Fried Oysters,

Calamari Rings, Calamari Fries

as a Spread on Po'Boy, Fried Fish Sandwich, Grilled Chicken Pannini

the uses are many and can change everyday

                                                  BASIL MAYO

2c Chef's Line Mayonnaise

1T Rykoff Sexton Dark Ale Mustard

2 bu Fresh Basil leaves

1T Rykoff Sexton Meyer Lemon Juice

S&P to taste

Place all ingredients in food processor bowl. Blend well.

GRILLED RADICCHIO AIOLI

2c Chef's Line Mayonnaise

1 hd Radicchio, cored, grilled lightly

2 garlic cloves

1T shallot, chopped

1t Dijon Mustard

1t Rykoff Sexton capers

1T Rykoff Sexton Meyer Lemon Juice

Place radicchio in food processor bowl with lemon juice. Puree.

Drain in a chinois, save the pulp.

Mix together the mayo, radicchio pulp, garlic, shallots, mustard and capers

in food processor bowl.

                                                                                       Adjust seasoning.

FRIED CAPER AIOLI

2c Chef's Line Mayonnaise

3 garlic cloves

1T shallots, chopped

1T Rykoff Sexton Lemon Juice

1/2 c Rykoff Sexton capers, fried

S&P to taste

Place all ingredients in food processor bowl. Blend well.

BACON REMOULADE

2c Chef's Line Mayonnaise

2 garlic cloves

2T Rykoff Sexton capers

2T Rykoff Sexton Dark Ale Mustard

1/2 red pepper, core removed

1/4 c cooked chopped bacon

2T fresh chives, chopped fine

Place all ingredients in food processor bowl. Blend well.

                                          HONEY MUSTARD SAUCE

2c Chef's Line Mayonnaise

1c Rykoff Sexton Dark Ale Mustard

1c Monarch Honey

Mix well. Refrigerate until use.

      BBQ GORGONZOLA DRESSING

2c Chef's Line Mayonnaise

1c Glenview Farms Greek Yogurt

1/2 c Glenview Farms Buttermilk

1/2c Monarch Sweet n Bold BBQ Sauce

2c Roseli Gorgonzola crumbles

2T fresh chives, chopped

Place all ingredients except gorgonzola in food processor bowl.

Blend well. Add 1/2 c gorgonzola to food processor bowl. Blend.
 Fold in remainder of gorgonzola.

CHARLESTON CULINARY IS EXPLODING

WHEN YOU THINK CULINARY EXCELLENCE

YOU THINK NYC, LA, CHICAGO, MIAMI

  BUT IF YOU HAVEN'T THOUGHT ABOUT CHARLESTON, SC YET,

YOU ARE MISSING AN AMAZING EXPERIENCE.

I HAVE HAD THE PLEASURE OF DINING AT CYPRESS, POOGIN'S PORCH, MAGNOLIA'S AND HYMAN'S.

BUT TONIGHT I HAD THE EXPERIENCE OF PENISULA GRILL

AND THE ARTISTRY OF CHEF GRAHAM DAILEY.

FROM THE FOIE GRAS to SWEETBREADS to LOCAL GROUPER

IT WAS ALL PERFECTLY PREPARED.

THE ONLY ISSUE I HAD WAS WITH DESSERTS AND IT WAS DUE TO THE

FACT THAT I COULDN'T DECIDE WHICH TO ORDER.

THE COCONUT CAKE LIVED UP TO EXPECTATIONS

AS DID THE BANANA PANNA COTTA.

THANK YOU TO THE ENTIRE STAFF, YOU OUT DID YOURSELVES.

Seasonal Specialties

Honey Roasted Breast of Duck

Grilled Baby Bok Choy and Watercress Salad, Crispy Sweet Potatoes, Summer Berry Natural Jus

Grilled Bourbon Glazed Jumbo Shrimp

Hoppin’ John, Lobster Hushpuppies and Sweet Creamed Corn

Pan Seared Carolina Trout

Shaved Brussels Sprouts, Blue Crab, Capers and Almond Brown Butter

Seared New York Strip au Poivre

Crispy Potato Cake, Benne Beans and Brandy Pan Sauce

Grilled Berkshire Pork Chop

Roasted Fingerling Potatoes, Braised Greens and BBQ Jus

Pan Roasted Jumbo Sea Scallops

Braised Butter Lettuce, Diced Lobster, Garlic‐Chive Potatoes and Citrus Lobster Broth

Roasted Rack of Domestic Lamb

Dixie Smashed Fingerling Potatoes, Cipollini Onions, Arugula and Rosemary Jus

Garlic‐Herb Roasted Free‐Range Chicken

English Pea, Sweet Onion and Mushroom Sautee, Dijon Whipped Potatoes, Lemon‐ Thyme Jus

A FAVORITE IN COLUMBIA, SOUTH CAROLINA

Had the pleasure of dining at Blue Marlin last evening.

The place was jumping...customers talking, servers whisking by, all with a smile on their face.

Bartenders were very attentive as I waited for my dinner guests that happened to be about 45 minutes late, thanks Scott.

If you ever have the opportunity to visit Columbia, SC

Blue Marlin is a must.

The Blue Marlin Shrimp & Grits was incredible.

Light, creamy and just a touch of smokiness

Award Winning Blue Marlin Shrimp & Grits $16.95

Our signature dish. Stone Ground Adluh™ grits topped with creek shrimp, andouille sausage and tasso gravy

Charleston Crab Cakes $21.95

Lump and claw crab meat, "skillet-grilled" served with mashed potatoes, sautéed green beans, sweet onion remoulade and roasted corn salsa

Tilapia Charleston $17.95

Fresh pan seared Tilapia with a shrimp and crab cream sauce, served with creamy adluh grits and sautéed green beans

Sesame Encrusted Tuna $23.95

Marinated sashimi grade tuna served with roasted Yukon gold potatoes, sautéed spinach and garnished with fried spinach and ginger aioli

Original Oyster & Shrimp Skillet Bienville $19.95

An original recipe. Apalachicola oysters in a shrimp and Tasso ham cream sauce. Served in a sizzling skillet with pita chips and creamy adluh grits

Salmon Pontchartrain $21.95

Fresh Salmon fillet with blackened shrimp and scallops, finished with a mornay sauce and served with adluh grits cakes and sautéed green beans

Grilled Teriyaki Salmon $18.95

Sustainably harvested North Atlantic salmon served with roasted Yukon Gold potatoes, sautéed green beans and teriyaki glaze

Vista Chicken $17.95

Fire roasted chicken breast topped with sautéed spinach, sun dried tomatoes and goat cheese served with mashed potatoes and finished with a roasted garlic butter sauce

Portabella Mushroom and Spinach Ravioli $16.95

Ravioli with sautéed spinach and vine ripe tomatoes in a rich portabella mushroom broth

MILKSHAKES - WHAT'S THE CRAZIEST ONE

LOOKING TO CREATE SOME GREAT SIGNATURE MILKSHAKES.

WHAT ARE SOME OF YOUR IDEAS?

PEANUT BUTTER & JELLY?

GIRL SCOUT COOKIE?

IRISH CREAM?

PUT YOUR COMMENTS IN BELOW AND LET'S SEE HOW MANY CAN DO

YES...THIS IS A BUFFALO CHICKEN MILKSHAKE

NOT TO SURE ABOUT THAT ONE.

THAT'S MORE LIKE IT.

SEND ME YOUR IDEAS...



WHAT CAN WE DO TO HELP??

www.nokidhungry.org

How we do it

We’re ending childhood hunger by connecting kids to effective nutrition programs like school breakfast and summer meals. This work is accomplished through the No Kid Hungry network, made up of private citizens, government officials, business leaders, and others providing innovative hunger solutions in their communities. These partners work together, implementing solutions that break down the barriers that keep kids from healthy food.

Through its Cooking Matters program, the No Kid Hungry campaign educates and empowers low-income families to stretch their food budgets so their kids get healthy meals at home. Cooking Matters participants learn to shop strategically, use nutrition information to make healthier food choices, and cook delicious, affordable meals.

The No Kid Hungry campaign works to shine a national spotlight on the crisis of childhood hunger in America, creating a powerful movement of individuals committed to bold action. We build partnerships that enlist influential individuals in the cause and advocate policy changes needed to achieve our goals.  

NICE WORK CLEVELAND

THE MAY 2013 SPECIAL @MELT BAR & GRILLED

Tender slow roasted beef, cheesy roasted garlic mashed red skin potatoes, zippy horseradish sauce, horseradish and chive white cheddar and a deliciously rich au jus for dipping.  

Vegetarian and vegan version available with seitan.

The Kindergartenfresh baked bread, choose your favorite cheese  V, VG / don’t forget to add your favorite stuff!

Wake and Baconfarm fresh fried eggs, crisp bacon, american

Cuban Melthoney ham, house roasted pulled pork, fried pickles, honey mustard, swiss 

Westside Monte Cristohoney ham, smoked turkey, swiss, american, crispy battered & deep fried, mixed berry preserves 

Wet Hot Buffalo Chickencrispy breaded chicken breast, spicy buffalo sauce, a fresh blue cheese and celery slaw, blue cheese, ranch dip  VA

Summer Chickengrilled chicken, lettuce, tomato, havarti, roasted garlic herb dressing 

Winter Chickengrilled chicken, sautéed peppers, honey chipotle sauce, pepper-jack 

Blackened Chickencast iron blackened, sautéed onions & peppers, blue cheese, provolone and blue cheese dressing 

BBQ Chickengrilled chicken, fried onion straws, sharp cheddar, chocolate stout BBQ sauce 

Parma, Italycrispy breaded chicken breast, sun-dried tomato pesto, roasted garlic, provolone  VA

Chorizo and Potatofresh ground spicy mexican sausage & potato hash, sharp cheddar 

Mom’s Meatloaf Dinnerhomemade tender meatloaf, chipotle ketchup glaze, garlic mashed redskin potatoes, fried onion straws, muenster cheese

Cleveland Cheese Steakslow roasted beef, shaved thin, garlic wild mushrooms, sautéed onions & peppers, provolone

Smokey Russiansmoked turkey, fresh napa vodka kraut, sautéed onions , smoked gouda, russian dressing  VA

Municipal Stadium Magiclocally made jumbo bratwurst, fresh napa vodka kraut, sautéed onions & peppers, american 

Hot Italiangrilled salami, honey ham, pepperoni, sun-dried tomato pesto, roasted garlic, banana peppers, provolone 

The Godfather3 cheese lasagna, fresh fennel-oregano pasta sheets, hearty red sauce, provolone, garlic spiked bread  V

The Dude Abideshomemade meatballs, fried mozzarella cheese sticks, rich marinara, provolone & romano  VA

The Parmageddon2 potato & cheese pierogi, fresh napa vodka kraut, sautéed onions, sharp cheddar  V

Gyro Meltslow roasted beef & lamb, tzatziki cucumber yogurt sauce, fresh tomato & sweet onions, feta, muenster  VA

The Lake Erie Monstercrispy battered jumbo haddock fillet, american, jalapeño tartar sauce 

Northcoast Shoreshandmade crab cakes, wilted garlic spinach, roasted red pepper, herbed cream cheese

Rising Sun Melt crispy pan fried shrimp, sweet thai chili aioli, field greens, kimchi pickles, scallions, muenster cheese 

Purple Parmacrispy battered eggplant, grilled tomato, rich marinara, roasted garlic, provolone cheese  V

Big Popperfresh jalapeño peppers, cheddar & herbed cream cheese, crispy battered & deep fried, mixed berry preserves  V

Flying Falafel Meltcrispy fried falafel cakes, roasted garlic & tahini hummus, crunchy pickled turnips, fresh tomato, pepper-jack  V, VG

Roasted Vegetablezucchini, eggplant, red bell peppers, carrots, sautéed spinach, basil pesto  V, VG

Mushroom Meltgarlic wild mushrooms, caramel port onions, provolone  V, VG

Spinach Piewilted garlic spinach, roasted red peppers, sautéed onions, feta  V, VG

Grilled Peanut Butter and Bananafresh made peanut butter & sweet cream cheese blended together, caramelized banana, mixed berry preserves  V, VG

Half Combohalf kindergarten, soup cup & salad with cheese – shredded cheddar, feta or blue cheese. V, VG

CONGRATULATION TO THE JBF 2013 WINNERS

Best Chefs in America

Chefs who have set new or consistent standards of

excellence in their respective regions. Each candidate

may be employed by any kind of dining establishment

and must have been a working chef for at least the past

5 years. The 3 most recent years must have been spent

in the region where the chef is presently working.

Best Chef: Great Lakes (IL, IN, MI, OH)

Stephanie Izard

Girl & the Goat

Chicago

Best Chef: Mid-Atlantic

(D.C., DE, MD, NJ, PA , VA )

Johnny Monis

Komi

Washington, D.C.

Best Chef: Midwest

(IA, KS, MN, MO, NE, ND, SD, WI)

Colby Garrelts

Bluestem

Kansas City, MO

Best Chef: New York City (Five Boroughs)

Wylie Dufresne

wd~50

Best Chef: Northeast

(CT, MA, ME, NH, NY STATE , RI, VT)

Melissa Kelly

Primo

Rockland, ME

Best Chef: Northwest (AK, ID, MT, OR, WA , WY)

Gabriel Rucker

Le Pigeon

Portland, OR

Best Chef: South (AL, AR, FL, LA, MS, PR)

Tory McPhail

Commander’s Palace

New Orleans

Best Chef: Southeast (GA , KY, NC, SC, TN, WV)

Joseph Lenn

The Barn at Blackberry Farm

Walland, TN

Best Chef: Southwest (AZ, CO, NM, OK, TX, UT)

Jennifer Jasinski

Rioja

Denver

Best Chef: West (CA, HI, NV)

Christopher Kostow

The Restaurant at Meadowood

St. Helena, CA