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Potato ChowderYield: 24 servings8 medium SYS IMP carrots, sliced8-inch thick (about 3 cups)8 medium SYS IMP celery ribs,finely chopped (about 3 cups)2 medium SYS IMP yellow onions,finely chopped (about 2 cups)¼ cup minced garlic cloves8 ounces unsalted butter1½ cups all-purpose flour3 quarts chicken stock or broth4 bay leaves2 tablespoons chopped SYS NATfresh thyme leaves¼ teaspoon ground nutmeg8 pounds SYS IMP Idaho Russetpotatoes, peeled and cut intolarge dice1 quart heavy cream¼ cup chopped SYS NAT freshflat-leaf parsley leaves4 teaspoons salt2 teaspoons ground black pepper1. In large stockpot, sauté carrots,celery, onions and garlic in butter untilvegetables are almost soft, stirringoccasionally; stir in 1¼ cups flour.Gradually stir in stock; stir in bay leaves,thyme and nutmeg.“Being a GeneralManager in Ocean Cityfor 35 years, one thingthat stands above all else isquality. This is what youget with Sysco. a veryprofessional team that issecond to none.In the future I expectnothing less than what I‘vealways received, the finestproduce at reasonable prices.”Les MorrisGeneral ManagerThrashers French FriesOcean City, Marylandest. 19292. Add potatoes and heat to simmering;reduce heat to low, partially cover andsimmer 10 minutes, stirring occasionally.nally.3. In medium bowl, whisk togethercream and remaining ¼ cup flour; stirtirmixture into soup. Simmer 15 minutestesor until soup thickens, stirringoccasionally. Stir in parsley, salt andpepper; remove and discard bay leaves.aves.11

Perfect PotatoesBaked potato with a steak, fries with a burger, mashed potatoes withturkey and chips as an anytime snack it’s no wonder the potato isknown as America’s favorite vegetable. In fact, the USDA recently reportedthat annual potato consumption was nearly 125 pounds per capita.“I can count on SyscoProduce for theconsistency of highquality standards, foodsafety, peace of mind andreliability of supply.”Beat Hegnauer,C.C.C. Executive ChefThe Banff CenterBanff National ParkAlberta, Canada12Sysco Imperial potatoes as with all Syscobranded products, are packed with food safetyand quality specifications that exceed industrystandards. For example, industry standards asthey relate to size have tolerances that can leadto inconsistent sizing. At Sysco, our specificationfor sizing supports consistent plate presentationand portion control. Industry standards allowfor hollow heart, but Sysco brand specificationsdo not tolerate this defect. These attributescombined with a cleaning process eliminatingexcess dirt, provide you with a value that allowsyou to focus more on your customer and less onthe cost of kitchen prep.

Sysco Imperialpre-packaged potatoes Sysco variety:Here are just a few of themany potato possibilities Fingerling and othergourmet varieties Idaho Burbank Russets Round White Sweet Yukon GoldFresh, ready to serve, and full offlavor, Sysco prepared potatoescome in a variety of forms andsizes – mashed, diced, shreddedand sliced. Fresh means thesepotatoes are superior in texture,never soggy like frozen spuds. Andwith our consistent batch process,you’re guaranteed high-qualityresults without the imperfectionsof scratch-made potatoes. Click here toreadlearn about our morewide variety offresh refrigeratedprepared salads.13

All About Lettuce!Premium quality, freshness and variety. At Sysco, we work with only thebest producers to provide you with superior lettuce for all of your needs.From iceberg for sandwiches to artisan petite tango green leaf, we’ve gotyou covered. Packed in the field and never processed, each is carefullyselected to ensure peak flavor, texture, freshness and quality. No otherprivate label produce distributor highlights their organization’s name onthe box like Sysco does. There is a reason for that!“ Sysco finds the finestand freshest productsavailable, so we don’t haveto spend our time looking,we just count on Sysco.”iceberg – Easily recognized for its soft green sphereshape and mild flavor. Sysco palletized lettuce is packed24-count whole heads with consistent size and weight.Further processed 24-count whole head trimmed andbagged iceberg is another popular food service option.red and green leaf – With a mild taste and a nice crunch,red and green leaf lettuce makes any salad instantly morecolorful. We also offer artisan leaf lettuces and blendsincluding petite oak, petite gem and petite tango.romaine – Our romaine lettuce comes in traditional24-count heads, hearts or crowns, washed, trimmedand ready for use. Romaine provides great versatilityand can be used in salads, sandwiches or a crunchygarnish for entrées.Ron PoppOwnerWheat Fields Baking & Catering Co.salad trends Click here to see how Syscolettuce specifications outshineindustry standards.With high profitability potential and faster preparation, there are manybenefits to expanding your menu to include additional salad options: As some consumers see salads as side dishes, there is a tremendous opportunityfor growth, particularly with entrée salads that include protein. With endless options, salads can be featured year-round, and adding seasonaltouches will increase perceived value and appeal.14readmore

A recent survey conducted by a major food manufacturer showsthat consumers ordering salads are looking for fresher ingredients,better topping variety, and more salad base options. A strong salad offering provides a positive position for operatorsfocused on health and wellness. Consumer tastes continue to evolve, as shown by the fact thatAmericans now eat an average of 30 pounds of lettuce a year –that’s roughly five times as much as the early 1900s. Artisan lettuce blends continue to grow in demand and popularity,showing the general increase in appetite for expanded salad offerings. Other SyscoLettuce BlendsbutterleafGreat for seasonal or full-timemenu placement, Butterleaf isknown for its sweet, buttery flavor.chopped cascadeConsidered an “upper-tier” saladbut can be featured as casual or formore formal events.hearts and heartsGreat as an event salad, with muchmore body than a spring mix, thisblend pairs nicely with fish, chickenor beef.spring mixA mixture of small, young saladgreens and herbs creates acombination of textures with sweet,spicy and bitter flavors.valley blendA tender green leaf blend witha minimum of eight differentbaby lettuce components and isavailable with or without ribboncut carrots.Sysco Natural15

Unique and versatile, ArtisanRomaine offers a new way to enjoylettuce using the leaf whole for filling,dipping or even grilling!“The quality of the product(Artisan Romaine) is outstanding,both visually and texturally.”International Culinary CenterGrilled Romaine Salad withCreamy Blue Cheese DressingYield: 24 servingsCreamy Blue Cheese Dressing1½ teaspoons salt¾ teaspoon garlic powder½ teaspoon white pepper1½ teaspoons hot sauce3 tablespoons fresh lemon juice1½ cups buttermilk1½ cups sour cream3 cups mayonnaise18 ounces crumbled blue cheese(about 4 cups)Grilled Romaine Salad1½ pounds bacon1½ pounds shreddedParmesan cheese1 cup extra virgin olive oil1½ teaspoons dried basil1½ teaspoons dried oregano1624 (5-piece) shrimp skewers¼ cup Cajun seasoning24 medium SYS NAT heartsof romaine1½ teaspoons salt1½ teaspoons ground black pepper8 large tomatoes, diced2 medium red onions, thinly sliced1. Prepare Creamy Blue CheeseDressing: In large bowl, whisktogether salt, garlic powder, whitepepper, hot sauce and lemon juice.Whisk in buttermilk, sour cream andmayonnaise; fold in blue cheese. Coverand refrigerate.2. Prepare Grilled Romaine Salad: Bakebacon on parchment-lined sheet traysat 350 until crisp; once cooled, cutbacon julienne. Spread cheese 8-inchthick on parchment-lined sheet trayand bake at 350 until golden brown;once cooled, break into large pieces.In small bowl, whisk together oil, basiland oregano.3. Sprinkle both sides of shrimpskewer with Cajun seasoning. Cut1 romaine heart lengthwise in halfthrough core; brush cut sides withoil mixture and sprinkle with saltand pepper. Oil flat-top griddle; cookshrimp on griddle 3 minutes per sideor until cooked through. Grill romaine,cut side down, briefly just until surfaceis charred. Transfer romaine, cut sideup, to plate.4. To serve, sprinkle romaine withtomatoes, onions and bacon; garnishwith Parmesan croutons. Insert shrimpskewer into romaine and servewith dressing. Click here to viewthe recipe video!

Local Grower SupportBuy local and sell fresh – a philosophy that we’ve helped create. We’re invested inproviding markets for local farmers and providing your customers with the natural,organic and locally grown foods they crave.Our commitment to the local grower is strong. Sysco sponsors workshops around thecountry to promote them getting involved in our fresh produce supply chain and to aidthem as they begin the transition. Sysco has also set up local grower co-ops to allow for dailycommunication regarding product quality and availability. These farmers, as with all Syscopartners, are subject to our high standards and specifications. We provide independentfarmers the opportunity to distribute to wholesale foodservice operators and they allowus to maximize the use of local, in-season fresh produce. Sysco hopes to create strong linksbetween consumers and the farmers/stewards of the land resulting in long-term relationshipsthat benefit all participants with health, economic success and a sense of community. Click here to learn more about our local grower initatives

Onions and Tomatoes:Facts and VarietiesA staple in almost any cuisine, onions are an important produceitem for food service operators all over the world. Here in NorthAmerica, the average person consumes 20 pounds per year.With over 300 varieties sold by type and size, try incorporatingnew onion flavors and colors into your menu.Onion Varieties:leek – Both the white bulb and tender parts of the greencan be used. With a mild, nutty flavor that is enhanced whencooked, use leeks in vinaigrettes, soups and gratins.green onion – Green onions are young plants harvestedwhen the onion bulb is small. The green leaves are tender andusually mild, sometimes used as a raw garnish in salads andon baked potatoes. The leaves and bulbs can also be sautéed,grilled or stir-fried.yellow onion – The most common onion, preferred for itsstrong, intense, sweet flavor and its ability to turn a rich,dark brown color when cooked. It gives French onion soupits sweet full flavor, and is the preferred cooking onionin most kitchens.red onion – Red onions are mild and sweet enough to eatraw. They tend to be medium to large in size and are oftenused to add color to salads and other dishes. They may losetheir color when cooked, but when grilled or sauteéd theyreveal a sweet caramel flavor.white onion – White onions are the mildest of onion varietiesand are the traditional onion used in Mexican cuisine. Like theyellow and red, the white onion should be stored in a cool,dry, well-ventilated place – not in the refrigerator, where theyare prone to mold.shallot – Like garlic, shallots grow with a head made up of18cloves wrapped in a thin papery skin. The flavor of the shallotis milder than that of onions, and typically used as a seasoning.

Sysco ImperialThe Sysco promise. consistent size, consistently fresh, great costcontrol. Fresh from the fields, our tomatoes are grown and picked in avariety of colors and sizes. From here, tomatoes are sorted and selectedfor consistency in color, size and firmness, and repacked fresh daily tomeet user specifications.Tomato Varieties:cherry and grape tomatoes – Cherry and grape varietiesoffer sweet bursts of flavor in bite-sized packages.romas – Oval-shaped Romas are fleshier and contain lesswater, resulting in thicker, richer sauces.beefsteaks – Beefsteaks are the big daddy of the tomatokingdom, being the sturdiest, meatiest tomato on the block.heirloom – Unique varieties that are often passed downthrough several generations, heirlooms vary in appearancedepending on original cultivation.See following page for our Tomato Ripening Guide,broken down into six stages chef tip!Use Sysco heirloomtomatoes to makea Caprese Salad. Click here to learn about theSysco Tomato Hothouse Program!readmore19

Tomato Ripening Guide six stagesPremium quality, superior taste. Each tomato is picked and packed basedon Sysco high quality standards. This includes tighter sizing and coloringtolerances for perfect presentation and aesthetics. Our commitment toconsistency allows for greater standardization in food costs and yields.Below is a guide to the various stages of tomato ripening. Because ofour repacking process, Sysco is able to deliver boxes that meet youroperation’s needs, from mild green tomatoes to ripe red tomatoes, andeverything in e is a definite “break” in color fromgreen to tarnish-yellow, pink or redon less than 10% of the surface.3Turning10% to 30% of the surface shows a changein color from green to tarnish-yellow,pink, red or a combination thereof.4Pink30% to 60% of the surface showspink or red in color.5Light Red60% to 90% of the surface showspinkish-red or red.6RedThe surface is completely green in color.The shade of green may vary fromlight to dark.More than 90% of the surface is red.

Add Valueto Your Produce!One way to evaluate costs and add value to your produce is bypurchasing pre-cut fruits and vegetables. Doing so drives laborcosts upstream to the supplier. This provides focus on cost-peruse rather than cost-per-case. Consider the actual cost of a dishonce you factor in labor and materials. Value-added producereduces cost while increasing yield.Benefits of Value-Added Produce: Convenience – triple washed and ready to eat 100% useable produce and increased yields no guess work Consistent product and uniformity Year-round supply Reduces injury in the kitchen Reduced necessary storage space Controlled food-cost portioning as well as fixed menu costs Food safety – HACCP facilities Safer and cleaner coolers Easier to inspect for quality – the bag is a window to the inside Better inventory management Reduced waste/disposall costs Allows re-allocation of laborabor Increases Revenue!See page 24 for a value-addedyield comparison tool.21

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Fresh in Minutes!Fresh Spring Rolls withChili Dipping SauceYield: 24 servingsChili Dipping Sauce3 cups rice vinegar¾ cup sesame oil¾ cup granulated sugar¾ cup Sriracha hot chili sauce6 tablespoons minced SYS IMPgarlic cloves¾ cup nut toppingSpring Rolls48 spring roll wrappersSYS NAT fresh cilantro leavesLarge SYS NAT fresh mint leaves6 medium avocados, peeled, pittedand thinly sliced6 SYS NAT green onions, cutcrosswise into 2-inch pieces thenthinly sliced lengthwise3 red bell peppers, cut intomatchstick-thin strips1 small English (seedless)cucumber, cut into matchstickthin strips3 medium SYS IMP carrots, cutinto matchstick-thin strips12 ounces cooked smallsalad shrimp1. Prepare Chili Dipping Sauce: In largebowl, whisk together all ingredientsexcept nut topping.2. Prepare Spring Rolls: Fill 2-inch,half hotel pan with warm water.Working with a few wrappers at atime, soak wrappers in warm water2 to 3 minutes or until flexible andtransparent; place wrappers on worksurface. Arrange 3 cilantro leaves and2 mint leaves on bottom half of eachwrapper, leaving 1-inch border aroundedge. Top with some avocado, thengreen onion, bell pepper, cucumber,carrot and 4 shrimp. Fold sides ofwrappers over filling, then roll tightlyto enclose filling completely. chef tip!Wrap prepared spring rolls inplastic wrap and refrigerateup to 2 days.Try serving with plum saucein addition to the ChiliDipping Sauce.3. To serve, cut spring rolls in half;serve with dipping sauce sprinkledwith nut topping. make it easy!Save time and prepare thisdish, and other menu items,with Sysco Natural juliennedvegetables.23

Increase Your YieldChopped, shredded, diced, sliced, or julienned no matter the cut, thebenefits are the same. Sysco value-added fruits and vegetables can becomean operation’s best tool for reducing environmental waste, increasing quality,and reducing storage space. However, the best benefit is cost avoidance.Pre-cut produce transfers labor costs to service areas, reducing insurancecosts and stabilizing food costs.Below is a price comparison example for commodity vs. value-addedproduce using lettuce.Iceberg HeadsChopped Lettuce42 lbs20 lbs12.5 lbs (30%)0 lbsUseable Products30.5 lbs20 lbsCase Price 16.00 16.00Plus Labor 45 mins @ 12/hour(Coring, Cleaning, Chopping, Drying) 9.00 0.00Plus 20% Benefits 1.80 0.00 26.80 16.00 0.87 0.80Start WeightWasteTotal PriceUseable Price per PoundAsk your Sysco MA for more information and resources to help calculate yourfood costs, and see for yourself the potential savings of value-added produce. Click here for an easy-to-useyield comparison tool.24readmore

Availability GuideRelying on Mother Nature for menu planning and costanalysis can be a frustrating experience, which is whywe have provided a tool to aid in the effort. At Sysco,we stock a wide variety of alternative products in theevent that weather causes havoc on the quality and/or availability of an item. This chart identifies not onlyNot Availableseasonal availability but also the time of year for afruit or vegetable’s peak flavor. Your Sysco MarketingAssociate will work to keep you current on marketconditions, product quality and fresh alternatives toensure a return on investment and a dining experiencethat always exceeds customer expectations!AvailablePeakSporadicVEGETABLESJ F M A M J J A S O N DJ F M A M J J A S O N DArtichokesLettuce, Butter Head (Boston)Asparagus, GreenLettuce, Green Leaf BabyBeans, GreenLettuce, IcebergBeets, RedLettuce, Iceberg BabyBroccoflowerLettuce, Loose LeafBroccoliLettuce, Red Leaf Whole LeavesBroccoliniLettuce, Red OakCarrotsLettuce, RomaineCauliflowerLettuce, Romaine BabyCelery, StalkLettuce, Romaine Whole LeavesCornLettuce, Spring MixCorn, Salt & PepperMushroom, WhiteCorn, WhiteMushrooms, CriminiCorn, YelloYwMushrooms, LobsterCucumbersMushrooms, OysterCucumbers, HothouseMushrooms, PorciniEggplantMushrooms, PortabelloEggplantMushrooms, ShiitakeEggplant, RoundOnion, RedEndive, GreenOnion, WhiteFennel, AniseOnion, YelloYwKale, Flowering PurpleOnions, CippoliniKale, Flowering WhiteOnions, GreenLeeksOnions, MauiLetttuce, Green Whole LeavesOnions, Pearl: Red & GoldLettuce Green LeafOnions, ShallotsProducts are based on availability and are subject to weather conditions in their regions. Click here for the completeavailability guide.readmore25

Mushroom MedleyThe first sign of a quality, fresh mushroom is a firm cap that is free from blemishes.This is just one specification that Sysco mushrooms must meet in order to bedeemed acceptable. They are also checked for size,

25 Availability Guide 26 Mushroom Medley 27 Vegetables: The Best Choice 28 Specialty & Gourmet Produce: Tuscan Tuna, White Bean and Avocado Salad recipe! 30 Irresistible Herbs 31 All-Around Apples 32 Citrus: Lemon-Crumbed Tilapia recipe 34 Citrus & Other Fresh Fruits what's inside! 2 Sysco_Prod_Cat.indd 2 5/8/12 10:31:23 AM.