Chef's Table Holiday Issue

Connecticut

Chef’sTableFOR THE HOLIDAYSChef’s RecipesAssorted CheeseCoffee & TeaGame MeatsLocal Items

1.00 CP AREZZIO CHEESE MASCARPONE DOMESTIC 2389153

1.00 CP SYS IMP CHEESE CREAM 1012566

3.00 EA WHLFARM EGG SHELL LG WHITE PAST USDA A 3602976

1.00 CP WHLFARM *CREAM HEAVY 40% ESL STABILIZE 6935464

0.50 CP SEVILLO TOMATO RSTD BRUSCHETTA MEDITER 7601251

2.00 TS AREZZIO SAUCE PESTO BASIL 2477958

1.00 EA PEPFARM CRACKER ASST DISTINCTIVE 4221651

3.00 TB WHLFARM *BUTTER SOLID UNSLT USDA AA 5926910

1.50 EA PEPFARM CRACKER ASST DISTINCTIVE HRTG 4200036

2.00 TB SUPREMA *OIL OLIVE EXTRA VIRGIN FRUTAT 5534151

"1. Pre heat convection oven to 275F 2. Spray a 9"" spring form pan. 3. In a Cuisanart, grind crackers and add melted butter and oil to make crust. Form crust to the bottom of the pan. 4. In a stand up mixer, mix mascarpone cheese, cream cheese, cheese blend, pepper, gran garlic, eggs and cream until well combined. 5. Add half of the batter to the crust and swirl in half of the pesto and half of the bruschetta. Repeat with the rest of the batter. 6. Bake in a water bath at 350 for 90 min.

7 oz BCH PRM PORK FLAT IRON 0376521

.5 TS LAWREYS SEASONING RUB CHIPOLTE CINAMON 8488150

8 0Z SIMPRST VEGETABLE CORN AND PEPPERS 8838922

1 0Z B&W ARUGULA BABY WILD FRSH 7975374

2 0Z SUPREMA *OIL OLIVE EXTRA VIRGIN FRUTAT 5534151

5 0Z WHLFARM *BUTTER SOLID UNSLT USDA AA 5926910

“1. Pre heat grill and pre heat oven to 350. 2. Season pork by rubbing in seasoning on all sides of the pork, place on the hot grill 3. Mark pork well on the grill until pork is seared. Place pork onto a sizzle platter and roast for 12 min 4. Cook corn and pepper blend in saute pan and wilt in arugula 5. Remove pork from the oven and transfer to a cutting board to rest. Place sizzle pan onto the flame and heat juices. Add butter and melt in. 6. Slice pork and arrange pieces over cooked vegetable. Sauce pork and serve”

Sell for $18.99Cost $5.55Profit $13.44


For Catering Savory Marscapone Cake

Roasted Pork Flat IronTM

Monin also off ers seasonal favorites like Pecan Pie, Cinnamon, Toasted Marshmallow, Dark Chocolate, Irish Cream and Peppermint. Hundreds of recipes and serving suggestions are also availableat monin.com to give your customers countless reasons to come back all winter long.

Monin products are available from Operating Companies,

Central Warehouse and SuppliesontheFly.com

S’mores CocoaCup size: 12 oz

Hot Cocoa 8 ozMonin Toasted Marshmallow Syrup 1 ozMini Marshmallows

1. Add Monin Syrup to the cup. 2. Stir while fi lling with hot cocoa. 3. Garnish with mini marshmallows.

Café MagicCup size: 10 oz

Monin Irish Cream Syrup ¼ oz Monin Espresso Syrup ¼ ozMonin Amaretto Syrup ¼ ozCoff ee 5 ozHalf and Half 2 oz

1. Combine ingredients in a serving cup.2. Stir and garnish.

Monin also offers seasonal favorites like Pecan Pie

13

Sysco_Hot_Bev_Cat.indd 13 10/4/12 7:50 PM

Available From

Bergamot and whole blue malva flowers add an exotic twist to traditional Earl Grey black tea. This flavored tea has an exceptional taste #5997228- 50 count

Earl Grey Sapphire

A caffeine-free herbal fruit infusion. The mix of sweet and tart fruits and berries is a taste sensation! Hibiscus flowers, apple, rosehips, elderberries, strawberries, kiwi, passion fruit, raspberries and more#5996836- 50 count

Herbal Wild Encounter

Dating back to the time of the Pharoahs, this caffeine-free, full leaf peppermint tea is hearty, refreshing and palate-cleansing. An ideal choice to enjoy after any meal. #5996745 -50 count

Egyptian Mint

The calming qualities of chamomile have been known since Greco-Roman times. This caffeine-free blend of chamomile, calendula, malva and rose flowers is high-lighted with lemongrass for a mellow citrus flavor.#5996893 -50 count

Citris Chamomile

Lung Ching green tea is one of the most renowned green teas in the world. This tender, top grade, full-leaf green tea has a mellow flavor andmarvelous fragrance.#5996770 -50 count

Lung Ching Green

Grown in the mountains of Sri Lanka. Kenilworth is famous for its rich full-bodied flavor. Enjoy this world-class, full-leaf Ceylon tea any time of day.#5996889- 50 count

Celon Black Kenilworth

What we do...Brioni’s Ultra Premium Coffeesemploy a proprietary state of theart roasting method we call DROASTING™.

We utilize the DROASTING™ process to distinguish our product from less

drenching the roasted coffee beans with water to hastily cool them to make the roasters ready for more beans.

When Brioni’s Coffees undergo the delicate, deliberate DROASTING™ process, the coffee beans are dry roasted in small batches using convection heat, then gently and slowly air cooled in a very controlled environment. This ensures

beverage.

Flavored CoffeesFrench Press

EspressoHealthy MorningBreakfast BlendDark SicillianFrench RoastHot Cocoa

From GlastonburyConnecticut

From FairfieldConnecticut

America’s Only Tea GardenCharleston Tea Plantation

Sysco off ers a large selection of coff ee from light to dark roast, from traditional up to gourmet quality, regular or decaf, whole beans and gas fl ushed ground. We off er aff ordable choices that make upgrading your coff ee selection easy. Upgrading current coff ee can be done with little or no added equipment, or operational impact.

> Take your existing blend of coff ee and increase the throw weight> Add a limited-time off ering or fl avored coff ee to the menu> Replace traditional tier coff ee with a premium tier selection that

will draw new customers

Upgrading your coff ee gives you a competitive edge in an increasingly crowded arena. It helps keep current customers satisfi ed while attracting new ones.

Upgrading Your Coff ee is Easy

Stflcn

>>>

8

Sysco_Hot_Beverage_Cat.indd 8 9/5/12 6:02 PM

Citavo Cappuccino & Cocoa As more consumers are seeking specialty beverages, cappuccino and hot cocoa off erings are essential. Citavo off ers a full line of fl avors to give customers more beverage options. Put some steam into your sales with our delicious selections.

Cappuccinos Rich, foamy and full of fl avor, cappuccino has become a favorite among coff ee lovers, coupled with the instant gratifi cation of push button dispensing.

Original – Our classic cappuccino presents an indulgent fl avor with a smooth, melt-in-your-mouth texture.

French Vanilla – Our signature blend of light French Vanilla fl avor and bold coff ee delivers a sweet, distinctive taste.

Swiss Mocha – Decadent mocha fl avor swirled into our creamy cappuccino will satisfy any chocolate lover.

English Toff ee – Buttery cappuccino accented with notes of chocolate, caramel and almonds for a truly unique taste experience.

Cocoa Hot cocoa has been served since the age of the Mayans. Though once a spicier treat, hot cocoa is now served sweet, often with marshmallows. Try one of Citavo’s classic fl avors or a deliciously rich, sugar-free cocoa.

Dutch Style – Real ground cocoa beans and fresh milk powder blend together in our premium quality hot cocoa. Available in individual packets or bulk for dispensing.

Creamy Style – Delicious, frothy hot cocoa made with the fi nest ingredients for pure indulgence in every cup. Available in individual packets or bulk for dispensing.

No Sugar Added – Just as rich and creamyas our other hot cocoas, without the added sugar.Available in individual packets only.

22

Sysco_Hot_Beverage_Cat.indd 22 9/5/12 6:03 PM

Late Harvest Produce

KALE

MUSTARD GREENSLOCAL APPLES

RAINBOWCHARD

SQUASH

ROOT VEGETABLES

Ask for our 3pm produce list

#8222309

Carving Board

3.00 EA AREZZIO VEAL OSSO BUCCO PET 1" 1042100

2.00 OZ AREZZIO RICE ARBORIO ITAL SUPERFINO 2145985

0.50 OZ WHLFARM *BUTTER SOLID UNSLT USDA AA 5926910

2.00 OZ LAVALLE TOMATO CHERRY ITAL 4842980

1.00 OZ B&W ARUGULA BABY WILD FRSH 7975374

0.50 TS IMP/MCC SPICE PEPPER SUPREME 1057983

1.00 OZ SUPREMA *OIL OLIVE EXTRA VIRGIN FRUTAT 5534151

“1. Season veal shanks with pepper supreme and sear in olive oil until well browned. 2. Deglaze veal with 1/2 cup of water and cherry tomato. Reduce by half. 3. Cook risotto according to instructions and set aside. 4. Cut heat to veal and wilt in arugula. Finish pan sauce with butter and demi.

Petit Veal Shanks


European Style

Artisan BreadsStone Hearth Baked. Crusty Breads

Frozen, Par-Baked

Our breads are made using all natural leavenings, band formed, given a long slow natural fermentation to build flavor and then baked in a special European stone hearth oven to form a chewy, crunchy crust and moist interior.

1818111 1 EA PORTFSH SCALLOP SEA DRY U/10 CT 1818111

6935464 2 OZ WHLFARM *CREAM HEAVY 40% ESL STABILIZE 6935464

7956873 .13 TS PACKER BEAN VANILLA 7956873

5926910 1 OZ WHLFARM *BUTTER SOLID UNSLT USDA AA 5926910

1210673 .5 EA WHLFCLS EGG SHELL LRG WHT GRD A USDA 1210673

0028977 1 TS VRMONT CREAM CREME FRAICHE 0028977

1. Pan sear scallop in pan over high heat. Reduce heat to low and add cream.2. Reduce cream by half and add butter. Stir in and melt butter and remove from heat.3. Remove scallop from pan and place into a demitasse. Beat egg and temper into cream until well incorporated.4. Pour cream into demitasse with scallop5. Bake in a waterbath for 30 min at 350

FRESH

Scallop Creme Brulle


Farro1/10 lb 7722774Farro by another name would be wheat; it’s an ancient Italian strain called emmer. Choose semi-perlato (semi-pearled) over perlato (pearled), as it has more bran intact. Farro is easily confused with spelt berries; some cooks use them interchangeably. Farro is easy to cook: add it to a pot of boiling water, cook until tender (20 to 30 minutes), then drain. Add cooked farro to sautéed leeks for a simple side dish, or turn it into a salad.

Spelt berries 1/10 lb 3620515Spelt, a variety of hard wheat, is higher in protein than more common varieties of wheat. It can be interchanged with most wheat recipes, as berries (think grain salad) or flour (try pancakes). To cook spelt berries, soak them overnight first, or do a quick soak by pouring boiling water over the berries and allowing them to sit for an hour. Simmer the soaked berries in a covered pot (1 cup berries to 2 1/2 cups water) until tender, 30 to 40 minutes. Frika or gruenkern is a green (as in unripe) spelt with

a smoky flavor.

Long-grain brown rice 1/10 lb 4398327Brown rice is rice with the germ and bran intact, making it rich in fiber, minerals, and vitamins. (White rice is brown rice that has been polished, which strips the germ, bran, and most of the nutrients.) Long-grain rices are high in amylose, a starch that makes the rice firmer and more absorbent; long-grain rices are therefore fluffier when cooked than short-grain rices. To shave off cooking time, presoak brown rice for 30 minutes.

THE WORLD IS YOUR PANTRY

.com

ChefEx provides unique, artisian, premium

quality products shipped directly to the customer.

The romance and distinctivity of the products

creates a “wow” factor from customers. There is

no need to special order exceptional quality

ingredients anymore. Products are shipped

directly to chefs at the optimum peak of freshness

and quality level available. ChefEx is the future.

What is Available?

There are over 5,500 items available from exotic cheeses to wild game at your door within days.

Over 145 artisian and specialty suppliers participate.

Suppliers are categorized into Dry Groceries, Frozen Foods, Dairy, Meats, Poultry, Seafood, Vegetables, Tools & Apparel and Organic/Natural/Kosher.

Access www. ChefEx.com for the most up-to-date full product listing and supplier description. Top Selling Suppliers of 2011

Amero Foods Manu Corp

Boyajian Inc

Broadleaf Venison Inc

Buckhead Beef

Char Crust

Chelten House Products Inc

Chile Guy

Ciao Bella Gelato

Ciao Imports Inc

Culinarte Mktg Co

Dobla Group

Fire and Flavor Grilling Co

Galaxy Desserts

Gambino Bakeries and Food

Heartband Beef Inc

Honolulu Fish Co

Hudson Valley Foie Gras

In2Foods

Indian Harvest Inc

Intl Food Ingredients

Joyce Foods

Liquid Planet

Lexinton Outdoors Inc

Miyako Oriental Foods Inc

Murray’s Cheese Co

Myron’s Fine Foods

Nielson Massey

North County Smokehouse

O Olive Oil

Perfect Puree of Napa Valley

Provimi-Marcho Farms

Roth Kase USA

Savory Creations Int

Starport Foods

Strohmeyer and Arpe Co Inc

Woodland Foods

THE WORLD IS YOUR PANTRY

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For more information please visit

www.chefex.com

www.sysco.com

08/24/11

Available From

Chuao Chocolatier ships via FedEx Standard Overnight MonNO REFUSALS / NO RETURNS

DAMAGE CLAIMS MUST BE FILED WITHIN 48 HOURS

Gran Cacao1/32 ct traySUPC 0791026Creamy bittersweet ganache with 73% cacao in dark chocolate. Shelf life: 3 weeks

Honey Truffle1/32 ct traySUPC 0791097Orange blossom honey dark chocolate ganache rolled in powered sugar. Shelf life: 9 weeks

Wild Truffle1/32 ct traySUPC 0791032A dark rich chocolate ganache rolled in cocoa powder. Shelf life: 3 weeks

Picante1/32 ct traySUPC 0791077California raisin fondue, Napa Valley cabernet caramel and spices in dark chocolate. Shelf life: 9 weeks

Almond Truffle1/32 ct traySUPC 0791044Almond hazelnut praline covered in milk chocolate and rolled in almond and pistachio slices. Shelf life: 9 weeks

Parchito1/32 ct traySUPC 0791083Fresh passion fruit caramel in a dark chocolate heart-shaped bonbon. Shelf life: 9 weeksFirecracker Truffle

1/32 ct traySUPC 0791051Caramel fudge with chipotle chile and salt, enrobed in popping candy and dark chocolate. Shelf life: 9 weeks

Modena 1/32 ct traySUPC 0791067Strawberry caramel with balsamic vinegar from Modena in dark chocolate. Shelf life: 9 weeks

16pc Tease Box1/16 ct boxSUPC 0791109Contains 2 of each flavor. Shelf life: 3 weeks

BONBONS & TRUFFLES

All bonbons & truffles are sold in 96-count cases only. Each case may contain up to three flavors. (3 x 32ct tray = I case) Minimum order: 1 case

Our mission is to arouse your senses with unusual, unexpected and delicious chocolate confections. We draw inspiration in everything, from sharing a fine wine with friends to discovering exotic spices at a foreign market. Venezuelan born Master Chef & Chocolatier Michael Antonorsi lives and breathes the creative culinary process. Combine that creativity with fresh, natural ingredients and classic European techniques, and you have our recipe for the ultimate chocolate experience.We hope that you’ll enjoy eating our chocolate as much as we enjoyed making it!

0854721 2/3 LB LIUZZI CHEESE MOZZ CILIEGINE FRSH S

0854693 2/2.75LB LIUZZI CHEESE MOZZARELLA FRSH 8 OZ S

0854747 2/3 LB LIUZZI CHEESE MOZZARELLA OVOLINE FRSH S

0854905 4/5 LB LIUZZI CHEESE PARMESAN ITALIA MIA GRT S

0854956 2/10#AVG LIUZZI CHEESE PARMESAN REGGIANO S

0854925 4/5 LB LIUZZI CHEESE ROMANO ITALIA MIA GRTD S

0855009 4/15#AVG LIUZZI CHEESE ROMANO PECORINO S

0855025 1/15#AVG LIUZZI HAM PROSCIUTTO SAN NICOLA PRMA S

0857130 1/10 LB LONGINI SAUSAGE BULK SWEET NO FENNEL S/O


0986952 4/2# AVG LIUZZI CHEESE MOZZ PROSCUITTO ROLL S/O

0986952 4/2# AVG LIUZZI CHEESE MOZZ PROSCUITTO ROLL S/O

S =Stocked ItemsS/O=Special Order

One week lead time on Special Order Items from Liuzzi.

Puglia, Bari, Alberobello-enchanting names given to a southern Adriatic region of Italy; a place of beauty and vitality, blessed by the sun and Mediterranean ocean breezes. Inhabited for millennia, this region of Italy thrives with agricultural abun-dance and proud, hard-working, self reliant people such as the Liuzzi family. The founders of our company, Pasquale and Nick Liuzzi, came to this coun-try thirty-nine years ago. They had a dream to establish their own en-terprise, producing premium quality cheeses and fine foods, reminiscent of those made by the Liuzzi family for five generations.

Our goal is simple… to service our loyal customers to the absolute best of our ability and provide superior products at a fair price.

Bella Bella Gourmet Foods is your direct source for Foie Gras, specialty meat, poultry, and game. We represent a group of farms in Sullivan County, NY that grow heirloom breeds of Chickens, Poussin, Partridge, Moulard Duck, Quail, Pintade, Rabbit, Bella Duck, & Foie Gras.

0952745 2/5# AVG BELLABL DUCK LEG MOULARD S

1000387 1/7 LB BELLABL FAT DUCK RENDERED S

1117973 1/12OZAV BELLABL DUCK BREAST PSTRMI FRSH S/O

0952776 5/2# AVG BELLABL DUCK BRST BNLS MAGRET DBL LOBE S/O

1004502 2/1# AVG BELLABL DUCK BRST SMKD MAGRET DBL LOBE S/O

1202769 6/7OZ AV BELLABL DUCK LEG CONFIT S/O

0917108 6/3.5-5# BELLABL DUCK WHL ALINA S/O

1003817 1/20 PC BELLABL DUCK WING SMKD FRNCHD DRUMETTE S/O

0952665 2/1# AVG BELLABL FOIE GRAS “BUTTER” NUGGETS S/O

1017799 1/1-2#AV BELLABL FOIE GRAS DUCK “B” FRSH S/O

1017801 1/1-2#AV BELLABL FOIE GRAS DUCK GRADE A S/O

0952703 2/10 PC BELLABL FOIE GRAS SLI 2 OZ S/O

0805566 2/5 LB PACKER SAUSAGE ANDOUILLE 4 OZ CAJN S

0805624 2/5 LB PACKER SAUSAGE CHICKEN 4 OZ W/APPLES S

0805513 2/5 LB PACKER SAUSAGE CHICKEN 4 OZ W/BROC S

0805632 2/5 LB PACKER SAUSAGE CHICKEN 4OZ RST RD PRS S

0805497 2/5 LB PACKER SAUSAGE CHORIZO MEXICAN FLAVRD S

0805675 2/5 LB PACKER SAUSAGE LAMB MERQUEZ SPCY 4 OZ S

0805612 2/4-5 PC PACKER PASTRAMI BRISKET FLAT CUT SMKD S

0880854 10/3# AVG PACKER SALMON SMOKED NORWEIGEN S

1141631 1/12 LB FROLCHS SAUSAGE LINK IRSH BNGR 2 OZ S

0805749 2/6 PC PACKER SAUSAGE KIELBASA POLISH 12 OZ S/O

1101456 2/5 LB PACKER SAUSAGE DUCK MANGO 4 OZ S/O

1104262 2/5 LB PACKER SAUSAGE VENISON 4OZ MSHRM CRNT S/O

GRAND BANKS SPECIALTY FOODSHAMDEN, CT

Longhini Sausage Company, Inc. is a family owned business serving the Southern Connecticut area for almost 60 years. Longhini was founded by Vito Longhini who learned his trade from his father in Fano, Italy in the early 1900’s. Vito brought his knowledge with him and used it to found Longhini in 1950. Longhini has been satisfying loyal area customers for 3 generations. Longhini’s quality products are served in the area’s finestrestaurants, deli’s and pizza houses as well as many Connecticut supermarkets.

0857357 1/10 LB LONGINI SAUSAGE BULK HOT S

0857429 1/10 LB LONGINI SAUSAGE BULK SWEET S

0869986 1/10 LB LONGINI SAUSAGE CHICKEN ITAL ROPE S

0857270 1/10 LB LONGINI SAUSAGE ROPE HOT S

0857211 1/10 LB LONGINI SAUSAGE ROPE SWEET S





One week lead time on Special Order Items from Longhini, Grand

Banks and Crescent Ducks.

S =Stocked ItemsS/O=Special Order

0857021 1/25#AVG CRESCNT DUCK BONE S

0856985 16/18-22 CRESCNT DUCK BREAST BNLS RAW SKON S

0857019 1/18#AVG CRESCNT DUCK LEG S

2518488 6/6 LB CRESCNT DUCK WHL LONG ISLD S

1197124 20/6-8OZ CRESCNT DUCK BREAST AIRLINE S/O

1816768 24/16-18 CRESCNT DUCK BREAST BNLS RAW SKON S/O

0857039 1/15#AVG CRESCNT DUCK FAT S/O

CHEESE

EMMI ASST SUPER SELECT#0288843

COW S & GOAT S MILK, UPSCALE KIT INCLUDES 2.5 LB KALTBACH CAVE-AGED GRUYERE SWITZ, 3 LB MOODY BLUE, 2.5 LB CYPRESS GROVE MIDNIGHT MOON, 5 PIECES 4 OZ CYPRESS GROVE PURPLE HAZE, 5 PIECES 4 OZ CYPRESS GROVE HERBS DE HUMBOLT

ASSORTED CHEESE/NEW ENGLAND#8284329

COW S & GOAT S MILK, NEW ENGLAND LOCAL CHEESEBOARD OFFERS 2.2 LB BERKSHIRE BLUE-MA, 4/8 OZ SMITH S SMOKED GOUDA-MA, PINELAND FARMS CHEDDAR-ME, 5 LB PINELAND FARMS SALSA JACK, 2/7 OZ BLYTHEDALE FARM BRIE/CAMEMBERT, 2/10.5 OZ VERMONT CREAMERY GOAT LOGS

Blythedale FarmVermont Brie

Pasteurized goat milk, salt, fennel pollen, lavender, cultures

and enzymes.

El Trigal Manchego Cheese 2/6 lbRaw sheep’s milk aged

8-12 months#8427720

Perhaps the most famous Spanish cheese, Manchego is a D.O. (Denominacion de Origen) protected cheese, meaning that only 100% Manchega sheep milk is used in a traditional recipe. The breed has proven sturdy enough over the centu-ries to traverse the rocky, arid central plateau region known as La Mancha- where cows just can't hang. The distinctive criss-cross pattern on the rind points to the traditional use of esparto grass belts to shape fresh curd. Pasteurized as it may be, after a year of aging it becomes sharp and nutty with hints of caramel. Try it grated in soups and sauces as a nice alternative to Parmigiano. Traditionally paired with Rioja.

Goes great with Arezzio

Prosciutto di Parma!#2557015

5/3 LB AVGVenison Rack Frenched 8 Bone#2519106

8/1.5 lb AVGVenison Strip Loin Bnls NY#2519106

Cervena Venison

6/4 CTManchester FarmsSemi Boneless Quail w/pin 3.5-4 oz #1048388

Lamb

DOMESTIC

0280196 4/2#AVG SYS IMP LAMB RACK FRNCHD 8 RIB CH FRZ

1063106 28/6 OZ SYS IMP LAMB CHOP LOIN CH

8956462 18/6-7OZ PACKER LAMB LOIN CHOP FRCHD SINGLE

AUSTRALIAN

1367111 1/29#AVG CF LAMB LAMB RACK AUSTRALIAN 28UP FRSH

1534064 16/32-34Z CF LAMB LAMB RACK FRNCHD CAP OFF AUS

1544186 3/1.75#A BHB/NPM LAMB LOIN EYE AUSTRALIAN

NEW ZELAND

4038154 24/12-14Z SYS IMP LAMB RACK FRNCH C/O NZ

4036232 20/14-16Z SYS IMP LAMB RACK FRNCHD CAP OFF ZELND



473536 1/15 LB NEWZLND LAMB CHOP LOIN IMP 4-6 OZ

“1. Pre heat oven to 350F. Heat oil in a pan and sear duck, skin side down for1 min over medium heat. Place pan in the oven.2. In a sauce pan, bring vinegar, 1/2 cuo water, sugar, cherry, apricot, mustard seed and garlic to a boil and reduce to a simmer.3. Reduce liquid by 1/2. Slurry cornstarch with 2 Tblsp water and blend into hot liquid.4. Bring liquid to a thick bubble and remove from heat. Add tarragon and set aside in fridge until cool.5. Turn Duck in pan after roasting in the oven after 2 min, let roast additional 1 min. and remove from the oven.6. Place pan on med. heat burner and add wine. Let wine reduce by half and finish with butter.7. Place duck onto a cutting board to rest for 5 min. Cut on a bias and serve with rice and roasted brussel sprouts.

1.00 EA MAPLELF DUCK BREAST SKON RAW 3597978

2.03 OZ SUPREMA *OIL OLIVE EXTRA VIRGIN FRUTAT 5534151

4.00 OZ SYS CLS *VINEGAR APPLE CIDER 50 GRAIN 4069373

2.00 OZ SYS CLS *SUGAR GRANULATED EFG 2096162

0.25 OZ SYS IMP CHERRY DRIED 7102205

1.00 TS D'ALLAS SPICE MUSTARD SEED YEL 4487799

0.25 TS IMP/MCC SPICE GARLIC GRANULATED 5228820

2.00 TS SYS CLS CORN STARCH 4073441

1.00 TS PACKER TARRAGON FRESH 1680032

4.00 OZ SYS IMP BRUSSEL SPROUT MED GR A IQF 1480037

4.00 OZ INTLSUP APRICOT DRIED TURKISH WHOLE 3637345

2 OZ ALPHA BUN HOT DOG MINI 4 IN 6105942

2.5 OZ PORTPRM LOBSTER MEAT CKD-CKL BLEND 1488418

.5 OZ WHLFARM BUTTER SOLID UNSLT USDA AA 5926910

Lobster Roll

Roast Duck with Apricot

“1. Toast mini buns and set aside. Melt butter in a pan and add lobster.

You can add some chopped celery and tartar sauce if you want...

This Lobster is all Hard Shell Cold Water and cooked in Salt Water.



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Chef's Table Holiday Issue