Dish - 2016 Issue 6

Crème Brûlée Three Ways

P 16

Five Smoothie Steps P 18

Pulled Pork Three Ways

P 13

FOODSERVICE SOLUTIONS BY MARTIN BROS. DISTRIBUTING

2016 | Issue SIX | June / July | martinsnet.com

P7

Download our 650 Calorie Meal Options ebook at: ebooks.martinsnet.com/650-calorie-menu

BRANDS YOU TRUSTDelivering the brands you know and love.

TECHNOLOGY YOU EXPECTInnovative ways for you to place mobile orders, analyze profits and stay connected with your customers.

SERVICE YOU DESERVEValue-added tools and legendary customer service.

Proud to be DIFFERENT.

Sophisticated tools to grow business.

Martin Bros. is proud to offer state-of-the-art service using some of the top technologies available in the industry to help our customers maximize efficiency and maintain the highest operational standards.

We have a variety of resources in place to help our operators control costs, stay on top of emerging trends, learn about new products as well as manufacturer promotions and collaborate on effective marketing strategies. These tools all working together help to ensure our partners thrive.

Cost Controls

Emerging Trends

Marketing Strategies

Inventory Management

Chicken Pesto Pasta

Fruits &Veggies

WHOLEGRAINS

COST: $2.23 PER PLATESELL AT: $9.99

PROFIT: $7.76

ANALYSIS:Calories: 637.75 Carbohydrate: 51.08 Protein: 35.43 Fat: 31.50 Sodium: 878.46 Potassium: 910.77 1ron: 3.82 Calcium: 249.92 Dietary Fiber: 4.30 Sugar: 5.45 Vitamin A: 5346.43 Vitamin E: 2.11 Thiamin: 0.81 Riboflavin: 0.57 Niacin: 1629 Vitamin C: 18.82

9

2

18

19

13ONE INGREDIENT

THREE WAYS Pulled Pork & Crème Brûlée

HOT DISH! Summer Specials

HEALTH & WELLNESS Smoothies

SENIOR LIVING Adapting Dining for Dementia

CULINARY CONCEPTS Summertime Favorites

MARTIN BROS. DISTRIBUTING

4

18Osso Buco 16Osso Buco Crème Brûlée RecipesMemphis Dry Rubbed Ribs Smoothie Success

5 Hygiene Tips 5Peppercorn Steak

MARTIN BROS. DISTRIBUTING

EXECUTIVE VICE PRESIDENT Diane Chandler

DIRECTOR OF MERCHANDISING Jennifer Meinders

MARKETING MANAGER Angie Dark

VENDOR MARKETING COORDINATOR Krystle Kettman

CATEGORY MARKETING MANAGERS Angie Destival, Julie Podhaski, Steve Krivachek, Roxanne Hassman, Natalea Koehn, Vince Barkhoff

DIETITIANS Julie Halfpop, Stacy Mason, Mary Sell, Renee Greiner, Christine Link, Christy Edwards, Gretchen Robinson, Katie Wulkow, Kyndra Hamblin

C-STORE & RETAIL SPECIALISTS Bonnie Davis, Craig DeHoet, Denise Funk, Don Wallace

MEDICAL SUPPLIES SPECIALISTS Deb Elings, Becky Miller

EQUIPMENT & SUPPLY SPECIALISTS Mary Schott, Bobbi Bowden, Rick Moser, Mario Mery, Kam Miller

CULINARY Scott Fadden, Steve Tiezzi, Doug Voss, John Smith

GRAPHIC DESIGNERS Jeff Sadler, Rob Swiatly Chase Murphy, Angie Dark

PHOTOGRAPHY Rob Swiatly

INTERACTIVE DESIGN SPECIALIST Bill Pendry

It’s time to think summer! We’ve got some great recipe ideas to get you thinking – Citrus Chicken Quinoa Salad, BBQ Ribs with Wild Berry BBQ Sauce, Cran-Apple Bread Pudding with Whiskey Sauce and much more! Check out some summer specials, extreme milkshake recipes, new items and rebates in the Hot Dish! section. We’ve even got two sets of One Ingredient Three Ways ideas for you in this issue! Enjoy summer!

Krystle KettmanMANAGING [email protected]

Food Safety TopicsPulled Pork Three Ways 13

Martin Bros. reserves the right to correct all printing errors.

CHICKEN & QUINOA BURGER | 4 oz – Fully Cooked

(964810 – 2/5 lb). Made from lean chicken, quinoa, kale, mushrooms

and ginger.

ALSO AVAILABLE IN | Turkey & Brown Rice Burger

4 oz – Fully Cooked (999730 – 2/5 lb)

Made from turkey, brown rice, spinach, onions, celery and dried cherries.

FEEL GOOD CHOICE | Meets patrons’ demands for more nutritious menu items while delivering exceptional flavor.

DIFFERENTIATED | An exciting and completely fresh menu offering for those looking for something new.

ON TREND | Nutritious, health-conscious menu items featuring lean proteins, whole grains, fruits and veggies are very popular right now.

Benefits

Delicious, “better-for-you” burgers.

NEW!

CITRUS CHICKEN QUINOA SALAD

YIELD | 1 2 oz C.H. Robinson Spring Mix (360666) 1/2 cup Roland Grapefruit & Orange Segments (751100) 1 each Hormel Fuse™ Chicken & Quinoa Burger (964810), sliced into strips 2 oz Ventura Hidden Valley® Asian Sesame Dressing (630850) 1 oz Feta Cheese 1 each Rotella’s Focaccia Split Top Roll (909760)

MARTINSNET.COM/PODCASTor Search for Dish!Exclusive on iTunes

New Podcasts Monthly

HEAR TIPS FOR MAKING SUMMER A SUCCESsFrom Martin Bros. Marketing Senior Editor, Krystle Kettman, and

Martin Bros. Corporate Chef & Operations Consultant, Scott Fadden

SELL AT $8.99COST $2.69

POTENTIAL PROFIT*

$6.30

BBQ RIBS WITH WILD BERRY BBQ SAUCE

YIELD | 2

SOUTHWESTERN CORNBREAD

YIELD | 18

PREP | 1. Rub ribs with olive oil and season with barbecue rub. Begin cooking ribs as desired.

2. To make Wild Berry BBQ Sauce, mix barbecue sauce and fruit blend together.

3. Starting 30 minutes before ribs are done cooking, brush on thin coats of Wild Berry BBQ Sauce. Do this three times, leaving sauce tacky in between each coat.

4. For Southwestern Cornbread: Prep deep half sheet pan with food release. Mix all ingredients together, pour into pan and bake at 375°F for approximately 40-45 minutes – the top will turn light brown when done – use a toothpick to test doneness.

5. Serve with fries.

1 each Farmland DURoC St. Louis Rib Rack (934060), divided in half As needed Roland Pomace Olive Oil (620390) As needed McCormick Lawry’s® Memphis Style Barbecue Rub (470001) 3 oz Ventura Smokehouse 220® Sweet & Spicy Barbecue Sauce (631800) 3 oz Lyons Maui® Wild Berry Fruit Blend (730678) 2 slices Southwestern Cornbread (see recipe) 10 oz Lamb Weston Lamb’s Supreme® Concertinas® Fries (960840)

2 lb General Mills Gold Medal® Honey Cornbread Mix (402460) 1 qt Cream Style Corn 6 each Eggs, lightly beaten 2 cups Kemps Sour Cream 1 cup Butter 1-1/2 cup Shredded Cheddar Cheese 1-2 each Capital City Jalapeño Pepper (361280), small diced 1/4 cup C.H. Robinson Cilantro (360491), chopped


POTENTIAL PROFIT* $11.99

ST. LOUIS RIB RACK (934060 – 10/2.5-3 LB)

(730678)

(631800)

NEW!

C U L I N A R Y C O N C E P T S

2016 ISSUE SIX 3

ANCHOR® BREADED NATURAL CHEDDAR CHEESE NUGGETS (944938 – 6/3 LB)

SAUCY BLUES® BBQ SHREDDED PORK (913180 – 2/5 LB)

PANROAST® BEEF FLAVORED GRAVY MIX (504070 – 8/12 OZ)

MEMPHIS DRY RUBBED RIBS

YIELD | 2

POUTINE YIELD | 2

PREP | 1. Rub ribs with olive oil and season with barbecue rub. Cook ribs as desired.

2. When ready to serve, cut ribs into sections for a unique, eye-catching plate presentation.

3. Serve with a side of barbecue sauce.

4. For Poutine: Place prepared fries on plate and top with prepared cheese nuggets, pork and gravy.

1 each Farmland DURoC St. Louis Rib Rack (934060) As needed Roland Pomace Olive Oil (620390) As needed McCormick Lawry’s® Memphis Style Barbecue Rub (470001) 4 oz Ventura Smokehouse 220® Sweet & Spicy Barbecue Sauce (631800)

10 oz Lamb Weston Lamb’s Supreme® Concertinas® Fries (960840) 6 oz McCain Anchor® Breaded Natural Cheddar Cheese Nuggets (944938) 4 oz Hormel Saucy Blues® BBQ Shredded Pork (913180) 4 oz Custom Culinary PanRoast® Beef Flavored Gravy Mix (504070)




4

PEPPERCORN STEAK YIELD | 1

BOURBON BUTTER YIELD | 4

PREP | 1. Season strip with salt and pepper. Cook to desired temperature.

2. For Bourbon Butter: Soften butter to room temperature. Blend all ingredients together. Place on plastic wrap, and form into a log while wrapping. Chill for at least 1-2 hours.

3. Serve steak topped with Bourbon Butter.

4. Serve with potatoes and breadsticks.

12 oz Greater Omaha Choice Beef Strip Loin (932820) As needed Cargill Diamond Crystal® Kosher Salt (473160) As needed McCormick Cracked Black Pepper (472411) 5 oz Norpac Flav-R-Pac® Roasted Redskins with Rosemary (909630) 2 each Rotella’s Ciabatta Breadsticks (995210) 1-2 pieces Bourbon Butter (see recipe)

1/2 lb Butter 2 Tbsp Bourbon 2 Tbsp C.H. Robinson Green Onions (361013), minced 1 Tbsp Roland Dijon Mustard (560201) 1/2 tsp McCormick Table Grind Black Pepper (472538)

FLAV-R-PAC® ROASTED REDSKINS WITH ROSEMARY (909630 – 6/2.5 LB)

CIABATTA BREADSTICKS (995210 – 8/12 CT)

NEW!

NEW!




2016 ISSUE SIX 5

HONEY MUSTARD STEAK YIELD | 1

SPICED PECANS YIELD | 8

PREP | 1. Season strip with salt and pepper. Cook to desired temperature, basting with honey mustard during cooking.

2. For Spiced Pecans: In a sauté pan, melt butter. Add all remaining ingredients except water. Cook over medium heat until starts to caramelize. Continue to cook and stir for an additional 3-5 minutes, adding water if needed. Pour onto a baking sheet, toss and separate. Cool.

3. Serve steak topped with Spiced Pecans.

4. Serve with potatoes, spring mix with dressing and roll.

12 oz Greater Omaha Choice Beef Strip Loin (932820) As needed Cargill Diamond Crystal® Kosher Salt (473160) As needed McCormick Table Grind Black Pepper (472538) 1-1/2 oz Ventura Hidden Valley® Golden Honey Mustard (630471) 1-1/2 oz Spiced Pecans (see recipe) 5 oz Norpac Flav-R-Pac® Roasted Gold Potato Wedges with Lemon & Herb Seasoning (909640) 1-1/2 oz C.H. Robinson Spring Mix (360666) 1 oz Ventura Classic Gourmet® Select Supreme Golden Italian Dressing (630130) 1 each Rotella’s Focaccia Split Top Roll (909760)

12 oz Azar Pecan Pieces (462068) 1/2 tsp McCormick Ground Cinnamon (472248) 1/4 tsp McCormick Ground Cayenne Pepper (472571) 2 Tbsp Butter 1/3 cup Brown Sugar 1-2 Tbsp Water



FLAV-R-PAC® ROASTED GOLD POTATO WEDGES WITH LEMON & HERB SEASONING (909640 – 6/2.5 LB)

FOCACCIA SPLIT TOP ROLL (909760 – 6/12 CT)

NEW!

NEW!


6



GRILLED BBQ PORK PIZZA YIELD | 1

PREP | Set grill at 450°F (or oven at 425°F). Brush top of crust with olive oil. Spread on barbecue sauce. Place pork, peppers, onions and cheeses on top. Grill or bake until cooked through and cheese is bubbly.

TIP | If you are baking pizza in the oven and would like a smoky flavor, spritz pizza with mixture of liquid smoke and apple juice.

1 each Rich’s Fresh ‘N Ready® Oven Rising Sheeted Pizza Dough (946228) 6 oz Ventura Smokehouse 220® Sweet & Spicy Barbecue Sauce (631800) 6 oz Hormel Saucy Blues® BBQ Shredded Pork (913180) 2 oz Roland Fire Roasted Red Peppers (561590), sliced 3 oz Red Onion, sliced 5 oz Shredded Mozzarella Cheese 3 oz Shredded Cheddar Cheese

DIFFERENTIATED | An exciting and completely fresh menu offering for those looking for something new.

SEASONAL | Showcasing seasonal items – such as grilled menu items – is a great way to drive sales.

Benefits

FRESH ‘N READY® OVEN RISING SHEETED PIZZA DOUGH (946228 – 20/22.7 OZ)


2016 ISSUE SIX 7

CRAN-APPLE BREAD PUDDING

YIELD | 8-12

WHISKEY SAUCEYIELD | 1

PREP | 1. Spray a 9-10 inch spring form pan with food release.

2. Place dried cranberries in a bowl and cover with warm water. Let sit for 1-2 hours. Drain.

3. Shake French toast batter well.

4. In a large bowl, mix bread, cranberries, apples, pecans and batter until bread is covered with mixture.

5. Bake at 350°F for 30-45 minutes or until firm.

6. In a sauce pan, mix cream and corn starch until smooth. Add remaining sauce ingredients. Mix well. Bring to a boil, reduce heat to simmer and continue simmering for a minute, making sure sauce is smooth. Serve drizzled over bread pudding, and include extra in a ramekin

1 cup Kemps Heavy Whipping Cream 1 Tbsp Corn Starch 1 cup Sugar 1 tsp Butter 1 tsp McCormick Ground Nutmeg (472391) 1 Tbsp Whiskey

2 lb Rich’s Rich ‘N Easy® French Toast Batter (909480) 1-1/4 lb French Bread or any day old bread, cubed or torn 6 oz Sugar Foods Fresh Gourmet® Dried Cranberries (581750) 1-1/2 each Wholesale Granny Smith Apples (370771), peeled, cored and diced 1/2 cup Azar Pecan Pieces (462068), chopped


POTENTIAL PROFIT*

$4.68

RICH ‘N EASY® FRENCH TOAST BATTER (909480 – 12/2 LB)

VIEW OUR NEW, QUICK AND FUN STEP-BY-STEP VIDEOYOUTUBE.COM/MARTINBROSDIST


S E N I O R L I V I N G

Summer SpecialsPricing valid through July 31, 2016.

Pork Back Ribs –

1.75-2 lb (914310 – 1/30 lb ave)

$4.09/lb

Lamb’s Seasoned® Ranch Thin Cut Fries

(962930 – 6/5 lb) $37.99

Lamb’s Supreme® Steak House Fries (999850 – 6/5 lb) $31.99

Tantalizers® Beer Battered Jumbo Onion Rings

(999510 – 4/2.5 lb) $29.99

Fruits of the Forest Streusel Hi Pie® – 8 Slice

(994520 – 6/47 oz)

$58.99

Tomato Juice (730938 – 12/46 oz)

$19.00

Mini Breaded Mozzarella

Cheese Sticks

(964900 - 3/4 lb)

$38.99

Potato Bites (964740 - 8/5 lb)

$35.99

Chili Mango Glazed Chicken Drumsticks – Fully Cooked

(308280 – 2/5 lb) $19.00

Hot & Spicy Glazed Chicken Drumsticks – Fully Cooked

(308290 – 2/5 lb)$19.00

All Natural Trimmed Marinated 8-Piece Chicken

– Extended Shelf Life (366440 – 14/3-3.5 lb) $1.22/lb

Hardwood Smoked Bacon – 5 slices/inch

(929550 – 1/15 lb) $49.95

Hardwood Smoked Round Bacon – Fully Cooked

(929570 – 2/1.9 lb) $42.99 NEW!

6 in 1® All Purpose Ground Tomatoes – Pouch Pack

(552100 – 6/105 oz) $24.99

Cristoforo Colombo® Whole Peeled Pear Tomatoes

in Juice with Basil (552120 – 6/#10) $26.99

Christina’s™ Pizza Sauce (552110 – 6/#10)$34.99NEW!

Smokehouse 220™ Barbecue Sauces

Sweet & Spicy (631800 – 4/1 gal) $41.99

Applewood Smoked Bacon (631810 – 2/1 gal) $21.99

Honey Bourbon (631820 – 2/1 gal) $23.99

Fresh Gourmet® Crispy Onions (603290 – 6/24 oz)

$40.59

V8® Vegetable Juice

(730980 – 12/46 oz) $24.59

Grey Poupon Dijon Mustard (560170 – 6/24 oz) $35.99

A.1. Sauce

(560380 – 12/10 oz) $44.59

Crystal Light Drink Mixes – Make 2 Gallons

Raspberry Ice

(575530 – 12/1.8 oz) $43.99

Strawberry Kiwi (575540 – 12/1.9 oz) $42.59

Twist Pink Lemonade (12/8.6 oz) $16.99

EXTREMEMILKSHAKES French Vanilla Ice Cream

(990150 – 1/3 gal)

On Top® Whipped Topping Made with Cream

(965380 – 12/16 oz)

SEA SALT CARAMEL, BANANA & WALNUT MILKSHAKE

SWEET TOOTH CANDY MILKSHAKE

1. Coat top portion of a chilled glass with General Mills Gold Medal® Ready-To-Spread Vanilla Creme Icing (402090). Place banana slices on frosting.

2. Blend 20 oz Wells’ Blue Bunny French Vanilla Ice Cream (990150) with 1-2 oz Kemps Milk. Add half a banana, half ounce chopped walnuts and one ounce Lyons Sweet Indulgence Sea Salt Caramel Sauce (771480).

3. Pour into glass, mounding it out on top.

4. Top with Rich’s On Top® Whipped Topping Made with Cream (965380), more banana slices, chopped walnuts, caramels and a cherry.

1. Coat top portion of a chilled glass with peanut butter. Roll in M&M’s (760930).

2. Blend 20 oz Wells’ Blue Bunny French Vanilla Ice Cream (990150) with 1-2 oz Kemps Milk. Add candy if you wish.

3. Pour into glass, mounding it out on top.

4. Add Rich’s On Top® Whipped Topping Made with Cream (965380) and an assortment of candy to top it all off.

Sell $9.00Cost $3.53Profit $5.47

Sell $9.00Cost $3.30Profit $5.70

H O T D I S H !

BRANDS YOU TRUST

TECHNOLOGY YOU EXPECT

SERVICEYOU DESERVE

Discover the Martin Bros. difference! www.martinsnet.com

NEWITEMS

COFFEE & TEAGreen Mountain Coffee® Breakfast Blend (855260 – 4/24 ct)

Green Mountain Coffee® Dark Magic® (855400 – 4/24 ct)

Green Mountain Coffee® Caramel Vanilla Cream (855420 – 4/24 ct)

The Original Donut Shop® Coffee (855290 – 4/24 ct)

The Original Donut Shop® Decaf Coffee (855390 – 4/24 ct)

Caribou Coffee® Blend (854790 – 4/24 ct)

Caribou Coffee® Blend Decaf (854810 – 4/24 ct)

Caribou Coffee® Mahogany (854820 – 4/24 ct)

Café Escapes® Chai Latte (855410 – 4/24 ct)

Celestial Seasonings® Green Tea (854780 – 4/24 ct)

Swiss Miss® Hot Cocoa (854830 – 4/24 ct)

K150 Brewer (201970)

For small- to medium-sized businesses/facilities. A fully-programmable brewer with an interactive touch-screen that allows for customizable brew temperature, language settings and a choice of 5 cup sizes. 90 ounce water reservoir or direct line plumbing option for continuous use. NSF certified for use in foodservice outlets.

MUSSELMAN’S® SQUEEZABLES APPLESAUCESStrawberry (570390 – 50/3.17 oz)

Honey Cinnamon (570378 – 24/3.17 oz)

Unsweetened (570360 – 50/3.17 oz)

STRAIGHT UP™ TEAMade with all-natural ingredients and no artificial anything for true tea taste.Unsweetened (777000 – 12/18.5 oz)

Sweet (777010 – 12/18.5 oz)

Sorta Sweet (777020 – 12/18.5 oz)

Simply Heinz® Ketchup Vol-Pak® (552130 – 1/3 gal)

America’s Favorite Ketchup® made simply from the basics: tomatoes, vinegar, sugar, salt and special blend of spices and flavorings.

Wide 1/2 in Sliced Wheat Vienna Bread (964870 – 6/2 ct)

Baked with a touch of molasses for a slightly sweet flavor.

Wide 3/4 in Sliced Caraway Rye Vienna Bread (964860 – 6/2 ct)

Baked and topped with whole caraway seeds for a rich flavor.

Ciabatta Loaf – 1 lb (964850 – 6/2 ct)

Made with extra virgin olive oil for great flavor and moist texture.

Home-Style Brioche (909770 – 8/6 ct)

Indulgent, buttery and sweet.

Focaccia Split Top Roll – 2.2 oz (909760 – 6/12 ct)

Serving Suggestion: Make an Old World Italian Focaccia by cutting a Focaccia Roll in half and topping with layers of Capicola, Prosciutto, Geneo Salami, Provolone, Yellow Peppers and Italian Vinaigrette.

Vanilla Chocolate Chip Big Funwich™ (307950 – 24/4.5 oz)

Chocolate chip cookie layered with creamy vanilla ice cream dipped in milk chocolate flavored coating.

Vanilla Big Swirls™ (307960 – 24/4.6 oz)

Swirls of creamy vanilla flavored reduced fat ice cream dipped in milk chocolate flavored coating all inside a crunchy sugar cone.

Bear Naked® Energy Bar Assortment (415600 – 32/2 oz)

Chocolate Chip Peanut Butter & Peanut Butter

Davidson’s has introduced a new way to identify quality and safety in pasteurized shell

eggs. The new Blue emblem signifi es that Davidson’s eggs have been pasteurized

using Safest Choice Technology™, eliminating the risk of Salmonella. They look and cook

like ordinary shell eggs. A top culinary performer!

COMING SOON:The new symbol for Quality + Safety

/SafeEggsFoodserviceSafeEggs.com/foodservice | Call 800.410.7619

© 2

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NSF Food Safety Leadership Award 2011

ACF Seal of Approval – Culinary Performance

H O T D I S H !

REBATESUP TO $50!

Spring Cleaning RebateOffer valid through 6/30/2016.

UP TO $300!

Breaded Chicken Wings Rebate

Featuring Kick ‘N Wings – Fully Cooked (973680 – 3/5 lb)

Offer valid through 7/31/2016.

UP TO $2,000!

Summer Grilling Favorites Rebate

New Products RebateCore Products Rebate

Bonici® Flatbreads & Crusts Rebate

Offers valid through 9/30/2016.

FREE CASE REBATES

Crispy Jalapeños (90624586)Frank’s® RedHot® Stingin’

Honey Garlic™ Sauce (561920)Cattlemen’s® BBQ Sauces


UP TO $350!

Summer RebatePlatinum Single Slice Log

Smoked Bacon – 14/18 (929150) Rebate


UP TO $200!

Barber® Stuffed Chicken Entrees Rebate

Offer valid through 6/30/2016.

$5/CASE

Seafood Burgers RebateFish Hacks RebateOffers valid through 10/31/2016.

UP TO $350!

Golden Grill® Hashbrowns Rebate

Brilliant Beginnings® Mashed Potatoes (603010) Rebate


$5/CASE

New Customer Bonus RebateOffer tracked through 9/15/2016.

UP TO $800!

JHS Toppings RebateOffer valid through 8/31/2016.

UP TO $100!

Escalon™ RebateOffer valid through 12/31/2016.

UP TO $7/CASE!

Flav-R-Pac® Vegetables & Fruit Toppings RebateChili & Soup Rebates


UP TO $1,000!

Musso’s™ Cheese Crisps Rebate

ecoStick Zero Calorie Sweetener RebateOffers valid through 7/31/2016.

$10/CASE!

Summer of Seafood RebateOffer valid through 8/31/2016.

UP TO $100!

Barbeque RebateOffer valid through 12/31/2016.

Ask your Martin Bros. representative for more information about these rebates.

tracked on

Martin Bros. ACRS!

$H O T D I S H !

ONE THREEingredient ways

PREP | 1. Toss pork and spaghetti sauce together; heat.

2. Build sandwich, melting cheese overtop and garnishing with basil.

3. Offer McCain Anchor® Breaded Five Cheese Planks (952860) – 4-6 oz – as a side upgrade.

ITALIAN PULLED PORK YIELD | 12

1 each Rich’s Brioche Hamburger Bun Dough (909470), baked, sliced 4 oz Farmland Smoke’NFast® Roasted & Seared Pork Shoulder (928620), pulled 2 oz Heinz Reduced Sodium Spaghetti Sauce (550280) 1 oz Capital City Green Pepper (361261), julienned, sautéed 1 oz Capital City Medium Yellow Onion (361077), julienned, sautéed 1 oz Feather Shredded Mozzarella Cheese (901028) As needed Bix Basil (391000), chiffonade


POTENTIAL PROFIT*

$6.76

ROASTED & SEARED PORK SHOULDER (928620 – 2/5 LB)Deliciously tender and juicy pork that is easily served in a variety of cuisines and applications. Fully cooked. Simply thaw/slack and heat using your preferred method, including oven, microwave or sauté prep, and add your favorite seasoning or sauce or use in your signature recipes.

2016 ISSUE SIX 13


POTENTIAL PROFIT*

$4.59

PREP | 1. Mix apple butter and barbecue sauce together. Spread onto flatbread.

2. Top with remaining ingredients.

3. Bake at 425°F for approximately 7-10 minutes.

BBQ PORK & APPLE FLATBREAD

YIELD | 1

1 each Rich’s Whole Wheat Rustic Flatbread (909500) 2 oz Farmland Smoke’NFast® Roasted & Seared Pork Shoulder (928620), pulled 2 oz Knouse Musselman’s® Apple Butter (750160) 1 oz Ventura Smokehouse 220® Applewood Smoked Bacon Barbecue Sauce (631810) 2 oz Capital City Medium Yellow Onion (361077), julienned, sautéed 1/2 each Wholesale Granny Smith Apple (370771), sliced 2 oz Feather Shredded Mozzarella Cheese (901028)

1 INGREDIENT • 3 WAYS

14


POTENTIAL PROFIT*

$7.05

CATALLIA PRESSED FLOUR TORTILLA – 6 IN (949950 – 12/24 CT)

STREET TACOSYIELD | 3

3 each Catallia Pressed Flour Tortilla – 6 in (949950), heated 6 oz Farmland Smoke’NFast® Roasted & Seared Pork Shoulder (928620), heated, pulled 3 oz ConAgra Rosarita® Medium Salsa (561190) 2 oz Capital City Medium Yellow Onion (361077), diced 2 Tbsp C.H. Robinson Cilantro (360491), chopped 3 oz Feather Shredded Mozzarella Cheese (901028) 3 wedges Wholesale Lime (376212)


2016 ISSUE SIX 15

PREP | 1. Shake crème brûlée mix well, pour into a sauce pan and place over high heat. Boil, reduce to a simmer and stir for 5-10 minutes. Remove from heat.

2. Stir in chocolate syrup and coffee/espresso. If you want a swirl pattern, don’t incorporate all – instead lightly swirl.

3. Pour into 6-8 ovenable ramekins.

4. Place in cooler until set.

5. Before serving, cover surface of custard with an even layer of granulated sugar. Place into 500°F salamander oven in middle position, or use a touch, to carefully caramelize sugar until lightly browned and bubbly.

6. Garnish and serve.

MOCHA CRÈME BRÛLÉE YIELD | 6-8

32 oz Rich’s Rich ‘N Easy® Crème Brûlée Mix (909490) 4 oz Lyons Safari Chocolate Syrup (771210) 2-3 oz Prepared Strong Coffee or Espresso

ONE THREEingredient ways


POTENTIAL PROFIT*

$4.57


POTENTIAL PROFIT*

$4.51RICH’S RICH ‘N EASY® CRÈME BRÛLÉE MIX (909490 – 12/32 OZ)

NEW!

16


2. Stir in lime juice.

3. Pour into 6-8 ovenable ramekins.





2. Stir in chocolate syrup.

3. Divide and place pecans into 6-8 ovenable ramekins.

4. Pour chocolate crème brûlée into ramekins.




LIME CRÈME BRÛLÉE YIELD | 6-8

CHOCOLATE PECAN CRÈME BRÛLÉE

YIELD | 6-8

32 oz Rich’s Rich ‘N Easy® Crème Brûlée Mix (909490) 3 oz Mott’s ReaLime® 100% Lime Juice (733100)

32 oz Rich’s Rich ‘N Easy® Crème Brûlée Mix (909490) 6 oz Lyons Safari Chocolate Syrup (771210) 4 oz Azar Pecan Pieces (462068), chopped


POTENTIAL PROFIT*

$4.09


2016 ISSUE SIX 17

Kyndra Hamblin, RD, LD Martin Bros. Marketing Dietitian

TROPICAL1-1/2 cups Kemps 1% Milk2 cups Kemps Plain Yogurt (341960)12 oz Ice2 each Banana1-1/4 cups Tropical Fruit Mix2 Tbsp Honey

PEACH1/2 cup General Mills Yoplait® ParfaitPro®

Vanilla Yogurt (904760)1/4 cup Powdered Milk1/2 cup Kemps Cottage Cheese1/2 cup Peaches1/2 tsp Vanilla Extract1 each Heinz Honey Packet

STRAWBERRY BANANA1-1/2 cups Kemps 1% Milk2 cups Kemps Plain Yogurt (341960)12 oz Ice1-1/4 cups Norpac Flav-R-Pac® Fruit

Favorites Strawberry Cubes (964270)

2 each Banana2 Tbsp Honey

APPLE PIE A LA MODE1/2 cup Kemps Whole Milk1 cup Blue Bunny Quick Blend® Vanilla

Ice Cream (990890)1 cup Lawrence Apple Pie Filling1/2 tsp McCormick Ground Cinnamon

CHOCOLATE PEANUT BUTTER4 oz Kemps Whole Milk1/4 cup Powdered Milk2 Tbsp Hormel Skippy® Peanut Butter1/2 cup Chocolate Pudding

Smoothie SuccessFIVE STEPS TO

Smoothies continue to grow in popularity. Especially this time of year, on those warm summer days, who wouldn’t want a cool, delicious smoothie? Whether the smoothies you offer are for meal replacements or healthy afternoon pick-me-ups, there are endless possibilities! Try a variety of combinations and flavors that not only satisfy your sweet tooth but can also provide a fun and easy option for those you serve to get their five portions of fruits and vegetables into the day!

Creating your smoothie does not have to be difficult. Follow these basic guidelines to create your own masterpiece that will have the perfect consistency, texture, ingredients and flavor:

Start with the base. Always add your liquids first to prevent the blender blades from getting stuck from the heavier items you will add. Add 1-2 cups of liquid. Keep in mind that the juicier your fruit or vegetable choices are, the less liquid you will need to add.

Common Liquid Examples: fruit juice, milk, cool green tea, coconut water or iced coffee.

Next add your thickener. This will help create the right consistency and texture for your smoothie.

Common Thickener Examples: nut butter, yogurt, cottage cheese, ice cream, frozen yogurt, coconut meat, ice cubes or oats.

Third, pick your fruits and/or vegetables. Add at least 1-2 cups of either fresh or frozen fruits or vegetables to give the biggest flavor and most nutrients for your smoothies.

Common Fruit Examples: banana, berries, pear, apple, watermelon, peach, kiwi, pineapple, cherry or mango.

Common Vegetable Examples: kale, spinach, arugula and avocado.

An additional kick could come from a flavor boost! Try a sweetener or spice that can take your smoothie up one more notch!

Common Flavor Boost Examples: sugar, honey, maple syrup, dates, figs, cinnamon, vanilla, almond extract, nutmeg, mint or basil.

The final option for your smoothie would be a power boost. Power comes from additions that can ramp up the nutritive value of your smoothie.

Common Power Boost Examples: protein powder, fish oil, ground flaxseed, gogi berry or wheat grass.

Now…go grab your blender and begin experimenting to find your favorite concoction! The possibilities are only limited by your creativity! Happy Blending!

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H E A LT H A N D W E L L N E S S

Smoothie Recipes

MANGO LIME SMOOTHIE Find the recipe at www.martinsnet.com/recipes

18

• Easily distracted. There may be a need for cueing and redirection to a quiet atmosphere for meals. Could try multiple feedings in a day with these individuals. May try finger foods so they can eat and walk at the same time.

• Decreased awareness of surroundings. May need to tell these individuals where they are, what activity is occurring, what food they are eating, etc. Try to have familiar objects around that can assist with memory.

• Decreased mobility or muscle coordination, known as apraxia. Can cause decreased ability to use silverware. Individuals may need finger foods and assistance eating.

• Altered vision and hearing. May use bright-colored dishes and glasses as well as placemats to distinguish space and place food directly in front of these individuals. May need to place one item at a time in front of them. Plain, bright tablecloths tend to work best, as patterns on the table linens can be confusing.

• Lack of feeling in the mouth. This can result in diminished taste and smell. Temperature of food is important. Use hot or cold foods versus room-temperature foods. Add seasonings to increase the sensations of taste and smell.

• Inability to distinguish between food and non-food. May need to avoid paper napkins and plates.

• Unable to articulate need for fluids. This can cause dehydration and lead to irritable, lethargic and confused behavior. May need to offer and push fluids on a regular basis.

Mary Sell, MPA, RDN, LDMartin Bros. Menu Services Manager

ADAPTINGDINING FOR DEMENTIA

Dementia is one of the major causes of disability and dependency among older people, and the number of people living with dementia is expected to triple in the next 35 years.

As dementia progresses, many cognitive impairments can interfere with eating. People with dementia may display some or all of these impairments to varying degrees:

BRIGHT-COLORED ITEMS

S E N I O R L I V I N G

ADAPTIVE PRODUCTS

FIESTA WAREAdd unparalleled character and vibrance to every table. Fourteen bold colors complement each other beautifully and can be mixed-and-matched with many different shapes and styles – from plates, cups and ramekins to sauceboats, pitchers, salt and pepper shakers and bread trays – to amp up the color range to suit your own unique presentation. Ask your Martin Bros. representative about special ordering Fiesta Ware.

HOFFMASTER Bring a lasting impression and a colorful atmosphere to your dining with beautiful and seasonal designs for your disposables.

New Adult Memory Care Multipack® Placemats (3/334 ct)

Pansies Placemat (804120 – 1/1000 ct)

Land of the Free Combo Pack™ – Placemats & Napkins (804648 – 1/250 ct)

(295958)

(217060)

NEW!

2016 ISSUE SIX 19

Hand & Body Soaps & Manual Dispensers

Dial® Basics Hypoallergenic Foaming Lotion Soap DUO Dispenser Refill – Manual (060110 – 3/1.25 L) A mild soap that is gentle on the skin and Green Seal™ Certified. Dermatologist tested, hypoallergenic, rinses clean and is excellent for frequent hand washing.

Dial Complete® Antibacterial Foaming Hand Soap DUO Dispenser Refill – Manual (060120 – 3/1.25 L) A patented germ-killing hand wash with a gentle side. Light foam cleans hands without drying, leaving a pleasant scent and the assurance of a clean that’s complete. #1 Doctor recommended antimicrobial hand wash. Kills 99.99% of common germs. E2 rated. *Dial® Eco Smart® Amenity Dispenser Conversion Kit (060205 - 24/15 oz) required when dispensing this lotion.

DUO Manual Hand Care Dispenser – Smoke (060100 – 1/1.25 L) Meets ADA guidelines -- extends less than 4 inches from the wall. Up to 0.7 mL dosing per push. Dispenser is made of the same heavy duty plastic used to make football helmets. Translucent back plate makes it easy to view soap level. Refill cartridges are easy and hassle-free to load and change out.

HAND SOAPS & DISPENSER

FOIL & FILM

Foil Rolls12 in (820320 – 1000 ft)

18 in (820340 – 1000 ft)

Heavy Duty 18 in (820330 – 500 ft, 820350 – 1000 ft)

Heavy Duty 24 in (820360 – 1000 ft)

Interfolded Foil Sheets9x10.75 in (820380 – 6/500 ct)

12x10.75 in (820370 – 12/200 ct)

Foil Pans & Lids

Aluminum 3 Compartment Oblong Takeout with Paperboard Lid – 8 x 6 in (820480 – 2/100 ct)

Aluminum Square Pan – 8 in (820390 – 1/500 ct)

Aluminum Full Size Deep Steam Table Pan (820400 – 1/50 ct)

Aluminum Full Size Lid (820490 – 1/50 ct)

Aluminum Half Size Deep Steam Table Pan (820410 – 1/100 ct)

Aluminum Half Size Lid (820500 – 1/100 ct)

SealWrap Film Wrap in Cutter Boxes12 in (820420 – 1/2000 ft)

18 in ( 820430 – 1/2000 ft, 820450 – 1/3000 ft, 820460 – 1/5280 ft)

24 in (820440 – 1/2000 ft)

Perforated Film Sheets – 6x5 in (820470 – 1/3000 ct)

Dial® Spring Water® Body Wash Dispenser Refill (060210 – 6/15 oz) Crystal clear wash infused with a brisk scent and feather-light moisturizers for a refreshing, all-day freshness.

Dial® 7-Day Moisturizing Extra Dry Lotion Refill (060220 - 6/15 oz)* Featuring Shea Butter to deeply hydrate skin in a non-greasy formula. Infused with vitamins, minerals and nutrients to keep skin looking and feeling healthier and more beautiful.

Dial® Eco Smart® Amenity Dispenser – Pearl (060200 – 1/15 oz) An economical and ecological alternative to the traditional small bottle amenities. At least 50% cost savings on amenities. 10%-15% increase in housekeeping’s efficiency. Up to 90% reduction of plastic waste. Bottle evacuates completely so no formula is wasted. Cross contamination and tamper proof.

BODY WASH & DISPENSER

20

Hand & Body Soaps & Manual Dispensers

Dial® Basics Hypoallergenic Foaming Lotion Soap DUO Dispenser Refill – Manual (060110 – 3/1.25 L) A mild soap that is gentle on the skin and Green Seal™ Certified. Dermatologist tested, hypoallergenic, rinses clean and is excellent for frequent hand washing.

Dial Complete® Antibacterial Foaming Hand Soap DUO Dispenser Refill – Manual (060120 – 3/1.25 L) A patented germ-killing hand wash with a gentle side. Light foam cleans hands without drying, leaving a pleasant scent and the assurance of a clean that’s complete. #1 Doctor recommended antimicrobial hand wash. Kills 99.99% of common germs. E2 rated. *Dial® Eco Smart® Amenity Dispenser Conversion Kit (060205 - 24/15 oz) required when dispensing this lotion.

DUO Manual Hand Care Dispenser – Smoke (060100 – 1/1.25 L) Meets ADA guidelines -- extends less than 4 inches from the wall. Up to 0.7 mL dosing per push. Dispenser is made of the same heavy duty plastic used to make football helmets. Translucent back plate makes it easy to view soap level. Refill cartridges are easy and hassle-free to load and change out.

HAND SOAPS & DISPENSER

FOIL & FILM

Foil Rolls12 in (820320 – 1000 ft)

18 in (820340 – 1000 ft)

Heavy Duty 18 in (820330 – 500 ft, 820350 – 1000 ft)

Heavy Duty 24 in (820360 – 1000 ft)

Interfolded Foil Sheets9x10.75 in (820380 – 6/500 ct)

12x10.75 in (820370 – 12/200 ct)

Foil Pans & Lids

Aluminum 3 Compartment Oblong Takeout with Paperboard Lid – 8 x 6 in (820480 – 2/100 ct)

Aluminum Square Pan – 8 in (820390 – 1/500 ct)

Aluminum Full Size Deep Steam Table Pan (820400 – 1/50 ct)

Aluminum Full Size Lid (820490 – 1/50 ct)

Aluminum Half Size Deep Steam Table Pan (820410 – 1/100 ct)

Aluminum Half Size Lid (820500 – 1/100 ct)

SealWrap Film Wrap in Cutter Boxes12 in (820420 – 1/2000 ft)

18 in ( 820430 – 1/2000 ft, 820450 – 1/3000 ft, 820460 – 1/5280 ft)

24 in (820440 – 1/2000 ft)

Perforated Film Sheets – 6x5 in (820470 – 1/3000 ct)

Dial® Spring Water® Body Wash Dispenser Refill (060210 – 6/15 oz) Crystal clear wash infused with a brisk scent and feather-light moisturizers for a refreshing, all-day freshness.

Dial® 7-Day Moisturizing Extra Dry Lotion Refill (060220 - 6/15 oz)* Featuring Shea Butter to deeply hydrate skin in a non-greasy formula. Infused with vitamins, minerals and nutrients to keep skin looking and feeling healthier and more beautiful.

Dial® Eco Smart® Amenity Dispenser – Pearl (060200 – 1/15 oz) An economical and ecological alternative to the traditional small bottle amenities. At least 50% cost savings on amenities. 10%-15% increase in housekeeping’s efficiency. Up to 90% reduction of plastic waste. Bottle evacuates completely so no formula is wasted. Cross contamination and tamper proof.

BODY WASH & DISPENSERWEBINARS

EVENTS

Webinars & Events

Register at: www.martinsnet.com/events

Most Martin Bros. webinars and events can earn you CEUs.

Our webinars and events are designed to educate customers of all segments.Please refer to the color-coded key next to the event to see if it pertains to you.

&Real Life Lessons from Real Live Claims H N

Jun

221:30 pm - 2:30 pm

Healthcare Restaurant NursingSchoolC-Store

This session is a compilation of the stories behind real incidents and claims Lee Agency has experienced with their clients as well as the knowledge and insight gained throughout the process of dealing with them.

Join us for a one-day event targeted at helping you meet the constant demands and pressures from an ever-changing foodservice landscape.

Watch culinary demonstrations and interact with experts in the industry to help you discover effective strategies for your food service operation.

Learn about new and emerging foodservice trends as well as ways that innovation and technology are playing an active role in marketing to consumers.

See, smell, touch and taste products from a variety of brands.

Amber Elder, RN, ADON; Lee Agency Account Manager

For Webinars, feature the May 4 Food Safety webinar. For events, feature the two remaining Transforming Food Serve events. New end time on the Culinary Expo is 3:00 pm. We also have two other events (Cover Your Bases and Eat & Greet) to include. See below:

Cover Your Bases <Healthcare> May 19 Appleton, Wisconsin Education & Baseball Event

Eat & Greet <Restaurant> May 23 Bettendorf, Iowa Evening of sampling unique items, learning about emerging food service trends and networking.

Food Safety Equipment, Tools & Solutions H N C S

Aug

3

Transforming Food Service H

Bettendorf, IA

Healthcare Education • 9:00 am - 11:30 amKitchen Management Impossible with Julie Halfpop, RDN, LD, Martin Bros. Director of Nutrition Services

Watch culinary demonstrations and interact with experts in the industry to help you discover effective strategies for your food service operation.

Culinary Expo • 11:30 am - 2:00 pm

Aug 17Excite with Healthy & Wellness Resources

July 20Foodservice Math

Sep 13Federal Regulations & Standards to Mitigate Wound Litigation

Dec 14Panel Discussion on Revenue Generators

Sep 21Educating Staff on Food Safety

Oct 12Stretched Thin

Nov 30Simplified Diet Manual Updates

Rotella’s Ciabatta Breadsticks (995210)

Farmland Smoke’N Fast® Roasted & Seared Pork Shoulder (928620)

C.H. Robinson Spring Mix (360666)

#MBMustHaves

Norpac Flav-R-Pac® Fruit Favorites Strawberry Cubes (964270)

PAGE 16 PAGE 18 PAGE 19

Hoffmaster Memory Care Activity Multipack® Placemats

(355958)

General Mills Yoplait® ParfaitPro® Vanilla Yogurt (904760)

PAGE 2

PAGE 4 PAGE 5 PAGE 6

PAGE 3

PAGE 8PAGE 7 PAGE 9

Roland Fire Roasted Red Peppers (561590)

PAGE 11 PAGE 13

Farmland DURoC St. Louis Rib Rack (934060)

Norpac Flav-R-Pac® Roasted Redskins with Rosemary

(909630)

Sugar Foods Fresh Gourmet® Crispy Onions (603290)

Rich’s Rich ‘N Easy® French Toast Batter (909480)

Roland Grapefruit & Orange Segments (751100)

Norpac Flav-R-Pac® Roasted Gold Potato Wedges with Lemon & Herb Seasoning

(909640)

Tyson Chili Mango Glazed Chicken Drumsticks – Fully Cooked (308280)

McCormick Lawry’s® Memphis Style Barbecue Rub (470001)

Hormel Fuse™ Chicken & Quinoa Burger (964810)

PAGE 10

Rich’s On Top® Whipped Topping Made with Cream (965380)

Rich’s Rich ‘N Easy® Crème Brûlée Mix (909490)

Keurig K150 Brewer (201970)Blue Bunny French Vanilla Ice Cream (022890)

Documents

Dish - 2016 Issue 6