Summer 2008

In this issue:
Wild Alaskan Salmon Chile Pepper 101 Local Suppliers

Leading Source

Printed on recycled paper.

Want Quality Beef? Ask the Right Questions.

Page 4

SAFE

...is one of the most important issues facing society today. Thats why choosing the right foodservice company is so critical. Our product standards are consistently higher than any other foodservice provider. In many cases, they exceed standards set by the United States Government. We never take food safety for granted. At SYSCO, we consistently strive to ensure that the food products we deliver are:

WHOLESOME

CONSISTENT

WE EARN YOUR CONFIDENCE EVERY DAY.

Summer 2008

Contents
4 Key Questions Decode Beef Quality
Asking tough questions will guide your selection of a tender, juicy, flavorful beef

Leading Source is published by SYSCO Intermountain Food Services, Inc. for its valued customers and prospective customers. 2008 by SYSCO Intermountain. All rights reserved.

18 Local Supplier:
Manuels Fine Foods has been in business since 1938 and is an industry leader in providing Hispanic food products

Green Beer
How Squatters is leading the greening of American microbreweries

20 Customer Highlight:
Citta Gelato & Caf

Beef: Asking the right questions.

21 Sun Orchard 8 June Featured Fresh Fish

Wild Alaskan Salmon Exciting new juices, premium iced teas, smoothies and juice blends from Sun Orchard

Page 4

10 Chile Pepper 101

De-mystifying the many types of chiles

22 SYSCO Intermountain Produce 24 Customer Highlight:

Grille from Ipanema & Braza Grill

14 New Items at SYSCO Intermountain! 16 Spotted Dog Creamery

Making you a believer one lick at a time

26 Athena Water
Make a splash with Athena Water, a non-profit corporation that donates all net profits to cancer research

17 Customer Highlight:
Alpine Country Club
Squatters leads in green

Page 6

Chile pepper 101

Page 10

SYSCO Intermountain Food Services, Inc. | 9494 S. Prosperity Road, West Jordan, UT 84088 | 800-366-3778 | www.syscointermountain.com

Key Questions Decode Beef Quality

Asking tough questions will guide your selection of a tender, juicy, flavorful beef brand.
The revolution of beef branding has given you the power of choice. Vast differences in quality factors, however, can make it difficult to choose the best product for your business. Rising food costs only add to the dilemma. They make it tempting to order whatever beef is on special, no matter the quality. The driving force for customer satisfaction and repeat business is, and always will be, food quality, says Mark Polzer, vice president of business development for the Certified Angus Beef (CAB) brand. You need to ask the right questions to ensure the best value for you one that satisfies customers every visit.

4 leading source

When evaluating a brand for your foodservice operation, ask your distributor these questions. What are its specifications? You need to ask for the specifications in writing and discuss the benefits of each. Some brands, such as the CAB brand, are based on scientific factors for marbling, maturity and consistency. Good science makes great-tasting beef. Is the brand USDA certified? Many brands are certified, but not all. Through brand certification, U.S. Department of Agriculture (USDA) graders evaluate beef for specifications designated by the brands owner. USDA certification alone is not an indication of quality, though, Polzer says. The more than 60 brands certified by the USDA have marbling minimums ranging from Slight (USDA Select) to Slightly Abundant (USDA Prime). There will be even more variability and unknowns with brands not certified by the USDA. The CAB brand is USDA certified. Does the brand offer a marbling advantage? Research identifies that Modest (mid-USDA Choice) or higher marbling delivers mouthwatering flavor and juiciness. While the CAB brands minimum is Modest, most other brands have marbling comparable to USDA Select or lower USDA Choice. Be careful in your evaluation and ask your distributor for a product cutting. Is there a maturity specification? A limit for only A maturity ensures superior beef color, texture, firmness and tenderness, like for the CAB brand.

Many brands allow a wider range of maturity, even some into the E level where beef quality is less desirable. How do I know the product will be consistent every order? First, look for a brand with limits on carcass size, ribeye size and fat thickness. These standards, introduced by the CAB brand in January 2007, help ensure thicker, more uniform steak size for consistent plate presentations. Portion control, aging and refrigerated delivery are some of the other factors that add to product consistency, Polzer says. Take the time to visit your distributor to really understand cutting expertise, aging programs and customer services. When you have this rapport, then you can identify opportunities for creating your own cutting specifications, such as excluding vein steaks or setting specific aging requirements, to refine consistency even more. What about availability? This is imperative to product consistency. You need a product with year-round availability. Some brands are only available from one distributor, one packer or one ranch, which limits quantity and cut availability. A company could also have several brands with many different levels of quality, making it convenient to deliver whatever they have in stock, Polzer says. Trouble is, it may not be the quality level you expect. CAB product is sourced from 29 packing plants with access to 85 percent of the U.S fed cattle packing base. It comes to you through a nonprofit

organization that is not driven by profits, but by the desire to provide consistently superior beef. Products include a full line of fresh cuts, deli meats and convenience items, as well as fresh CAB brand Prime and Natural. All products must meet the brands high standards. Is the product breed specific? Some brands will accept whatever beef cattle meet their standards. Others require only Angus-influenced cattle, which helps bring the breeds quality advantages to your door. Not all Angus brands are equal, Polzer says. The true test of quality is in the products specifications. What controls are in place to maintain product quality? This differs by brand. A lot has to do with the products quality and the companys dedication to your satisfaction. Its your job to ask the tough questions, Polzer says. In this demanddriven economy where customers are clamoring for great steaks, you cant risk quality or consistency. The CAB brand uses a comprehensive monitoring program to ensure genuine quality from USDA certification to your kitchen. It is the only brand that goes to this level to ensure quality. It is also the only brand brought to you by the American Angus AssociationSM and its 35,000 rancher members. Contact your SYSCO Marketing Associate to choose the best brand for your business and your customers. To find out more about the CAB brand, feel free to contact Clark Hyde, CAB specialist, at 801-563-6358 or via email at hyde.clark@int.sysco.com.

Green Beer
How Squatters is leading the greening of American microbreweries
Peter Cole and Jeff Polychronis, founding partners of Salt Lake Brewing Company, have been at the leading edge of the rebirth of American brew pubs since it began in 1984. The pair undertook a yearlong pub crawl, visiting brew pubs throughout the West. After many late nights of in-depth research, they decided it was time that Salt Lake City had a microbrewery of its own. From the beginning choices were instinctively made that at the time did not fall into definable terms like green business practices or triple bottom line. For example, they used cobble stones from the old West Temple Street to build their fireplace, and constructed the patio fence from reclaimed redwood wine fermentation tanks when they opened what has become the flagship location in downtown Salt Lake City in 1989. Today, operating partner Joe Lambert oversees three Squatters pub locations in Utah and employs over 250 people. Shortly after Squatters served a record amount of beer and burgers during the 2002 Winter Olympics, a backcasting meeting of the Squatters management team took place to explore the question of how do we want our relationship with other businesses, the environment and community to be measured? They used the backcasting principles to look back to the present and design strategic, step-wise solutions that would create the teams desired future. First, they engaged their employees. It turned out three quarters of the staff were already environmental at home and enthusiastic about redefining the companys focus to a more environmental and sustainable design. New philosophies and business models started to surface within the now environmentally focused mission of the company. It became clear to Lambert that in order to meet the companys new focus they would need support from everyone within the company. This objective redefined the management structure by creating cooperative teams rather than simple hierarchies at each of the locations - improving operations and generating innovation. They began to incorporate triple bottom line measures into everything they did, factoring the environment and community into the bottom line. Internally they created Employee Councils to disseminate information and better involve the staff, believing intelligence is distributed equally throughout the company. Marketing and PR dollars were initially used to finance the first big projects: hand-blown drinking glasses made from returned beer bottles, and an investment in wind power. Soon ideas began to grow from within the company. One example from the Employee Council proved to be very worthwhile for No More Homeless Pets in Utah - for every Chasing Tail Golden Ale bottle cap returned to Squatters, a five cent donation was made; to date over $20,000 has been donated. They quickly began to see the business advantages in these innovative, environmentally and socially responsible choices. Ideas started pouring in from all over the company, including: water practices, local business relationships, appliances, waste, electronics, food and landscaping, just to name a few. In 2006 Lambert created a new position within the company to manage these business opportunities, James Soares is currently director of environmental and social responsibility, and works with everyone to research, investigate and implement new policies and

6 leading source

procedures. Ultimately, this allows Squatters to create partnerships with their employees, other businesses and the community to make continual improvements within the organization. Results include: bio-diesel made from used kitchen oil fuels their delivery truck; and they purchase products made from post-consumer recycled materials such as paper napkins, take-out containers and coasters. One place where this strategy of cooperative competition has created an advantage for Squatters is in their relationship with SYSCO Intermountain. Since sharing their mission they have been able to continually source products that meet the missions standards and objectives without reducing profitability. SYSCO has added new and innovative products that are now available to all of their customers, creating a demand that allows these new products to be competitive in the marketplace.

Since 2004, Squatters has received the Environmental Company of the Year Award from the Recycling Coalition of Utah and the Pollution Prevention Award from the Department of Environmental Quality. In 2006 the Utah Water Conservation Forum bestowed their Annual Conservation Award to Squatters for reducing their water consumption by 35%, reflecting a savings of 849,120 gallons of water per year.

Above: Drums of biodiesel made from fryer oil

Above: Bulging recycling bins

Below: The malt room

Below: Stairs made from reclaimed materials

Recycling bottle caps

JUNE
Feat ured Fres h

Wild
Wild Sockeye (Red) Salmon Sockeye Salmons bright red flesh is easy to spot. Rich in Omega 3s, the meat has a firm, rich flavor. Wild King (Chinook) Salmon The king salmon is the largest of the salmon species. It is known for its buttery flavor and fatty profile. Wild Coho (Silver) Salmon Coho are very similar to king salmon but smaller. The moderately fatty meat firms up when cooking. It flakes well and has an excellent, mild salmon taste.

Alaskan Salmon

Alaska is fish country. From its cold, pristine waters, to its world leading sustainable fisheries management practices, Alaska is unique. It offers some of the finest, most abundant seafood products in the world. Alaska is famous for its cold, clear waters. Located thousands of miles away from large sources of pollution and contaminants, these distances, combined with the earths patterns of circulation of water and air, help to ensure that Alaskas waters are among the cleanest on earth.

Wild Salmon in stock at SYSCO Intermountain:

6861528 6861377 6861534 1/10#Avg 1/10#Avg 1/10# Salmon King Filet Wild Salmon Sockeye Filet Wild Salmon Coho Filet Wild

Fog River Fisheries Phone: 801-563-6589 | Fax: 801-280-9071 | Email: fogriver@int.sysco.com

Seared Wild Salmon with New Potatoes and Dijon Broth

INGREDIENTS: 1 1/2 pounds baby potatoes or new red potatoes, unpeeled 2 tablespoons butter 2 tablespoons canola oil 4 6 to 8-ounce skinless wild salmon fillets 2 cups dry white wine 2 shallots, thinly sliced 2 tablespoons apple cider vinegar 1 1/2 cups low-salt chicken broth 2 tablespoons chopped tarragon leaves plus sprigs for garnish 1 tablespoon Dijon mustard 2 tablespoons olive oil 1 1/2 pounds baby spinach leaves DIRECTIONS: Preheat oven to 400F. Place potatoes in large saucepan and cover with cold water by 1 inch. Bring to boil; reduce heat to medium-high and boil until almost cooked through, about 12 minutes. Drain; cool. Cut potatoes in half. Melt butter with canola oil in heavy large skillet over high heat. Season salmon with salt and pepper. Place salmon in skillet, flat side up. Cook until brown, about 4 minutes. Turn salmon over and cook 2 minutes. Carefully arrange salmon, flat side down, in large baking dish. Scatter potatoes around salmon. Combine wine, shallots, and vinegar in heavy large saucepan. Boil until reduced to 1 cup, about 7 minutes. Add chicken broth, chopped tarragon, and mustard. Bring just to boil. Pour hot broth over salmon and potatoes in dish. Bake until salmon and potatoes are cooked through, about 15 minutes. About 5 minutes before fish is done cooking, heat olive oil in heavy large pot. Add half of spinach to pot and stir until wilted, about 3 minutes. Add remaining spinach and toss just until wilted. Divide spinach among 4 shallow bowls. Top each with 1 salmon fillet. Divide potatoes and broth among bowls; garnish with tarragon sprigs and serve. Makes 4 servings.

CHEF NOTE: Increasingly, more and

more consumers are moving away from farmed Atlantic salmon and back to Wild Alaska Salmon. There is no wonder.it is healthier, it has much better flavor and texture, and it holds its natural color for a much more appealing plate presentation. Most importantly, it is a totally different eating experience for your guests.

Simply sensational, sustainable seafood, fresh daily from around the world.

The purpose of this booklet is to help de-mystify and clarify some of the confusion surrounding chiles. First I would like to cover the confusing issue of nomenclature. I will in this booklet spell chile with an e instead of an i as in the dictionary. Chile is the original Spanish spelling and refers to the plant and the pod; while chili refers to the dish chili con carne. Chilli is the commercial spice powder that contains ground chile and other spices. But, that is only my take on the subject. Another area of confusion stems from the fact that many chiles are known by different names in different localities. For example the poblano chile is referred to as the pasilla in California and throughout the Southwest, whereas the pasilla is, in fact, the dried form of a completely different chile, the chilaca. Sometimes different chiles go by the same name because they are similar in appearance. For example, red Fresno chiles are sometimes mistakenly labeled as red jalapeos because they are similar in shape, color and size. However, the red Fresno is a distinct variety with a more pronounced heat. Fresh Anaheim and New Mexico green chiles are also confused. They look very much alike, but are bred for different flavor characteristics, the Anaheim generally being much milder, the New Mexico being hotter and more defined. Dried ancho and mulato chiles are often mislabeled in stores as well. Mislabeling in grocery stores and from less reputable sources is a common problem, so dont always rely on whats written on packages or bins. Green, yellow and red sweet peppers and their orange, black, white and lilac colored strains, as well as some large, mild chiles are the fruit of the Capsicum annuum, while many of the hundreds of different chile peppers varying in heat from hot to searing come from Capsicum frutescens; both are native South American plants. Chiles were used in the pre-Columbian New World to impart flavor and spiciness to food. They were common to the diets of the civilizations
10 leading source

of the Incas, Olmecs, Toltecs, Mayans, and Aztecs among others. Originally cultivated by the Aztecs as a rich source of vitamin C and as a flavoring, peppers were introduced into Europe by Columbus and quickly spread eastwards to Asia and the Orient. Today they are widely used in fresh, dried and ground forms in many different countries. Pure chile powder, made exclusively from one type of chile, is traditionally used in making chile sauces and as a seasoning for tamales to pastas and breads. A good quality chile powder should have a deep rich color and should not be too powdery or dry. A slightly lumpy consistency indicates that the natural oils have not evaporated and are still fresh. These oils contain the essential flavors and should leave a stain when a little powder is rubbed between the fingers. The characteristic chiles are best known for is their heat. The fiery sensation is caused by capsaicin, a potent chemical that survives both cooking and freezing processes. The amount of capsaicin present in a chile determines its fieriness. In addition to causing a burning sensation, this substance triggers the brain to produce endorphins, natural painkillers that promote a sense of well being and stimulation. In 1912 Dr. Wilbur Scoville devised a subjective dilution-taste procedure for measuring heat levels in chiles. The original test called for Wilbur to blend pure ground chile with sugar water, then a panel of testers sipped the solution in increasingly diluted concentrations until they reached a point that the liquid no longer burned their mouths. A number was then assigned to each chile pepper based on how much it needed to be diluted before they could no longer taste the heat. One part of chile heat per 1,000,000 drops of water is rated at only 1.5 Scoville units. Pure capsaicin rates between 15-16,000,000 Scoville units. Today a more scientific and accurate method called liquid chromatography is used to determine capsaicin levels. In honor of Dr. Wilbur the unit of measure is still called Scoville.

Fresh Chile Peppers (Chile Frescos)

Anaheim Also known as a dry California chile pod. The Anaheim is similar to the New Mexico chile except that the Anaheim is mild, and the New Mexico chile has heat. It is pale to medium bright green, tapered and measuring about 6 inches long and 2 to 2186146, 5209275 2.5 inches in diameter. It has a medium to thick flesh, and a green vegetable flavor that is improved by roasting. Originally grown around Anaheim, it is now grown throughout the Southwest. Excellent stuffed (rellenos), and a main ingredient in chile verde. Also used in stews, sauces, and as rajas. Red Anaheim peppers are the ripened version of the pepper. It is used to make chile colorado (red chile). The dried version is also used to make decorative ristras. Bell pepper Bells are found in a variety of colors. The most common color is green, but red and orange are gaining in popularity, both fresh and grilled. A blond, yellow and purple variety are also available. The green is shaped like a cube but rounded at the edges, sometimes tapering slightly from broad shoulders. The pepper measures about 4 to 5 inches long, and about 3 to 4 inches in diameter. This thick fleshed pepper has a sweet , green vegetable flavor. Should not be substituted for an Anaheim chile. Can be stuffed, roasted, or grilled. Use in salads, casseroles, and in vegetable dishes. Chilaca Dark brown and chocolate colored, elongated and often curving in shape. Measures about 6 to 9 inches long and 1 inch in diameter. Most often used in its dried form, when it is referred to as a chile pasilla or chile negro. Rarely found fresh in North America. Fresno Also known as chile caribe or chile cera. Tapers to a round end and measures about 2 inches long and between 1 to 1.25 inches in diameter. This is a wax type chile, thick fleshed, sweet and hot. It is sometimes mistaken for a red jalapeo, although the two are different varieties and the Fresno is broader at the shoulders, as well as hotter. Excellent in salsas, ceviches, and pickled (en escabeche). The can also be roasted and blended into sauces. Gero Gero is a generic term for yellow chiles, the name coming from the Spanish, meaning light skinned or blond. It also applies to pale yellow 2094779 S/O 1288489 S/O 2599538 S/O
11

tapered chiles such as the Hungarian wax or banana chiles. Sizes range from about 3 to 5 inches long and 1 to 1.5 inches in diameter. Medium fleshed, slightly sweet with a sharp and intense waxy taste. Varies in strength from medium to hot. Primarily used to make yellow mole sauces. Can also be used in other sauces, or salads or pickled (en escabeche). Habanero The habanero (meaning from Havana) is used extensively in the Yucatan and is the hottest of any chile grown in Central America. It is estimated that the habanero is 30 to 50 times hotter than the jalapeno. Dark green to orange, orange-red or red when fully ripe. Lantern shaped and measuring about 2 inches in diameter and 1.25 to 6429450 1.75 inches long. In spite of its intense fiery heat, it has a wonderful, distinctive flavor with tropical fruit tones that mix well with food containing tropical fruits or tomatoes. The ripe habanero is a little sweeter and has a more developed fruitiness than the green. Closely related to the Scotch bonnet and the Jamaican hot chiles, it is used in salsas, marinades for seafood and pickled (en escabeche). Jalapeo- Jalapeos are bright medium to dark green in color. They taper to a rounded end and measure about 2 to 3 inches long and 1 to 1.5 inches in diameter. Thick fleshed has a green vegetable flavor, probably the best known and most widely eaten hot chile in the US. They can be diced up and used as a topping for snack foods or pizzas. 6429450 They are also good pickled, roasted or stuffed with cheeses, fish or meats to be served as a cocktail snack. Red jalapeos are dried by smoking them, usually over mesquite wood. The dried smoked jalapeos are known as chipotle chiles. Manzana Also known as chile rocoto, chile pern, or chile caballo, usually yellow-orange and shaped very much like a bell pepper measuring 3 inches long and 2 to 2.25 inches in diameter. It has a thin flesh, but is soft and meaty in texture, with fruitlike flavors. This is usually a medium hot chile, but can be very hot. The manzana is unusual in 4686663 S/O that its seeds are black. Used in salsas and sauces or stuffed. It is also sliced into rajas and added to other dishes or served alone as a vegetable. New Mexico Similar to the Anaheim, this pale to medium green, tapered chile measures 6 to 9 inches long and is about 1.5 to 2 inches in diameter. It is medium fleshed and varies considerably in heat from medium to very hot. The flavor is both sweet and earthy; it is hotter and has a stronger chile flavor

Green - 1910231, 1008150, 6902340, 1000397, 2032738 Red - 1387448, 8397689, 9055484, 6980924, 1766105 Yellow - 0686006, 6413751, 8399784 Orange - 6941355 S/O Purple - 1230994 S/O Blond

2841351 S/O 2129856 S/O

than the Anaheim. Because they freeze well the frozen New Mexico are better than the canned for green chile dishes. Many times the green New Mexico can be substituted for a jalapeo in dishes. Can be used in stews and sauces, stuffed and in sandwiches. The red New Mexico is commonly roasted and used in red chile sauces, barbeque sauces, chutneys, salsas rellenos and tamales. Poblano One of the most popular fresh chiles used in Mexico. Dark green, with a purple-black tinge, tapering down from the shoulders to a point, this chile measures 4 to 5 inches in length and is 2.5 to 3 inches in diameter. This thick fleshed chile varies in strength from medium to hot. It is mistakenly referred to as a pasilla, even 5209622, 2188902 though the pasilla is a different type of chile altogether. The green poblano is always used cooked or roasted and never eaten raw. Roasting gives the poblano a fuller, smoky earthier flavor. This chile is favored for making chile rellenos or any other stuffed chile dish, because of its size and thickness of the flesh. The dried form of the poblano is an ancho chile pod. The red poblano is dried and is the mulato chile pod. Serrano This bright yet dark green to scarlet when ripe chile is cylindrical with a tapered round end. It measures 1 to 2 inches in length and is 1/2 to 3/4 inches in diameter. It has a thick flesh and a clean biting heat. Its name literally means highland or mountain. Excellent in salsas and in sauces. Serranos can be substituted for Thai chiles in the ratio of three fresh serranos to one Thai.

Tabasco Bright yellow to orange red, this chile measures 1 to 1.5 inches long and 1/4 to 1/2 inch in diameter. Thin fleshed, a sharp biting heat with some stemminess and hints of celery and green onion. Used in pepper sauces 4686663 S/O Thai Bright medium green to red when ripe, these thin elongated and pointed chile measures about 1.5 inches long and .25 inches in diameter. Meaty texture and thin fleshed with copious seeds and a lingering heat. Primarily used in Southeast Asian cooking.

4624136 S/O, 8112674 S/O

2188936 S/O, 1049055 S/O

Dried Chile Pods (Chile Secos)

Ancho The ancho is a dried poblano chile, and is the most commonly used dried chile in Mexico. This pod is brick red to dark mahogany, with an orange red cordovan tint when held up to the light. Wrinkled, with broad shoulders (in Spanish ancho means wide), tapering to a round end, this pod measures 4 to 5 inches in length and is about 3 4805214, 5607379 inches across at the shoulders. Medium Powdered, 6581557 thick fleshed, it is best when very flexiPowdered, 6370886 ble and aromatic. The ancho is the Powdered sweetest of dried chiles. It has a mild fruity flavor with tones of coffee, licorice, tobacco, dried plum and raisin, with a little woodiness. It is frequently mislabeled as a pasilla. The ancho together with the mulato and the true pasilla form the holy trinity of chiles used to prepare the traditional mole sauces. This pod is indispensable for making sauces and moles. Can be purchased in powdered form. California Also known as chile colorado. Bright scarlet, elongated, and tapered, measuring about 5 to 7 inches 6540282 S/O, 7298755 S/O, 1875947 S/O, 7324445 S/O, 5607361 Powdered, 6581540 Powdered long and 1.5 to 2 inches across. Thin fleshed. Aroma is wild and a little sagey. Earthy flavors, some acidity and weediness and tones of dried cherry. Essential in making certain traditional red chile sauces. These chiles are sold in large quantities in the form of crushed flakes and ground chile powders.

Cascabel Also known as the chile bola, this pod is named for the rattling sound it makes when shaken (in Spanish, cascabel means rattle). Dark reddish brown, smooth and round in shape, measuring about 1.5 inches in diameter. Thick fleshed and medium hot with a slightly acidic and tannic quality. The rich flavors are a little 8189839 S/O smoky and woodsy with tobacco and nutty tones rather like an old red Bordeaux. The tannic heat is noticeable at the back of the throat. Wonderful in salsas, sauces, soups and stews.

2835122 S/O, 6655260 Canned, 5757091 Canned

Chipotle A large dried, smoked jalapeo; also known as chile ahumado or a chile meco, this dull tan to a coffee brown in color, veined and ridged measures about 2 to 4 inches long and about 1 inch across. Medium thick fleshy, smoky and sweet in flavor with tobacco and chocolate tones, a Brazil nut finish and a subtle deep rounded heat, it is most commonly used in soups, salsas and sauces. Chipotles are used for their smoky flavor profile that has become so popular in the recent past. They are available canned in a red adobo sauce. De rbol Literally treelike it is a lush plant with thick woody stems. Closely related to the pico de pajaro and the cayenne chiles. Bright brick red in color, this elongated and pointed pod measures about 2 to 3 inches long and 1/4 to 3/8 inches across. Thin fleshed; has a tannic, smoky, and grassy flavor and a searing, acidic heat at the tip of the tongue. Primarily used in salsas and hot sauces. Guajillo Related to the pulla, this is one of the most common pods in Mexico. Shiny, deep orange-red with brown tones, elongated, tapering to a point and sometimes slightly curved. This pod measures about 4 to 6 inches long and 1 to 1.5 inches across. Thin fleshed, has a green tea and stemmy flavor with berry tones. A little piney and tannic, with a sweet heat. Commonly used in salsas, chile sauces, soups and stews.

Pasilla Also known as chile negro. Literally little raisin, the pasilla is a dried chilaca chile. There is some confusion over the name of this chile. In 7488067 S/O many areas, the fresh poblano, and its dried forms, the ancho and mulato, are referred to (mistakenly) as pasillas. Dark raisin brown, wrinkled, elongated, and tapering, this pod measures about 5 to 6 inches long and 1 to 1.5 inches across. Thin fleshed and berry, grape, and herbaceous tones and a hint of licorice. Together with the ancho and the mulato, the pasilla is one of the holy trinity of chiles used in the preparation of traditional moles. It is excellent for making other sauces, especially for seafood. Also used in powdered form. Pequn Also known as chile pequeo or chile piquin and related to the tepn, which is the wild form. Light orangered usually oval or shaped like an arrowhead, this pod measures 1/2 to 3/4 inch long and 1/4 inch across. Thin fleshed, it has a light sweet, smoky flavor with citrus, corn and nutty tones. It has a deep fiery transient heat, slightly more intense than the tepn. Used in making salsas, soups, sauces and vinegars. Pulla Related to the guajillo. Shiny, ox-blood red, curved, elongated, and tapering to a point. Measures about 4 to 5 inches long and 3/4 inch across. Thin fleshed, has a light flavor containing sharp fruit and cherry tones with a hint of licorice. Has a dry, dusty, intense heat. An excellent seasoning for salsas and stews. Tepn Also known as chiltepn or chiltecpn, This is a wild form of the pequn. It is a medium red. Ovoid or spherical shaped pod measuring 1/2 inch across. Thin fleshed, it has a dry and dusty flavor and a searing transient heat. Very good in salsas, soups, stews and flavored vinegars. 3988615 S/O Thai Red to bricky colored pods measuring about 1.5 inches long and 1/4 inch wide. Thin fleshed with an intense heat. Used in Southeast Asian cooking.

6798763 S/O

7512254 S/O, 2039733 S/O

6661668 S/O

7891682, 6745772 S/O, 6081020 S/O

Mulato Like the ancho, the mulato is a type of dried poblano. A deep, dark chocolate brown when held up to the light, its rounded shoulders usually taper to a point, and measure about 4 to 5 inches long and 2 to 3 inches 8318826 across. Medium thick flesh, it has a smokier flavor than the ancho, without the depth or lingering taste. While the predominant tone is licorice, there are hints of tobacco, dried cherry, and horehound. This is an essential ingredient in making mole sauces. It can also be used n stews, soups and sauces. New Mexico Also called a chile colorado. This pod is bright scarlet, elongated, and tapered. It measures 5 to 7 inches in length, and 1.5 to 2 inches across. The flesh is very thin, and it has an aroma that is wild and a little sagey. 7276033 S/O, Earthy flavors, with a brickiness, some 1507623 S/O, acidity and weediness, and tones of 6579924 Powdered dried cherry. The heat is crisp and clear. S/O Indispensable in making certain traditional red chile sauces. Used decoratively in ristras. These chiles are sold in large quantity in the form of crushed flakes and ground chile powders.

1287192 S/O

13

whats new?

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Local Suppli er
Original Cheesecake Big O Cheesecake

Double L Ranch All Natural Turkey Breast SUPC 6817565 Handcrafted from Natural Turkey Breast. Natural Means: No Hormones ever, Antibiotic free, humanely handled and minimally processed. All Natural ingredients: No Additives/No Preservatives. No Artificial Ingredients, no Binders, no MSG, no phosphates or nitrites, no allergens or glutens. Natural Homestyle Roasted flavor. Ingredients: Turkey Breast, Water, Sea Salt, Turbinado Sugar, Natural Flavorings, and Sodium Carbonate. Naturally 99% fat free. Minimally processed all natural ingredients. Packed and shipped Fresh. No Trans Fat. Double L Ranch All Natural Naturally Hardwood Smoked Honey Ham-Natural Juice SUPC 6816971 Handcrafted from USDA Natural Pork Rounds. Natural Pork Means: No Hormones ever, Antibiotic free, humanely handled and minimally processed. All Natural ingredients: No Additives/No Preservatives. No Artificial Ingredients, no Binders, no MSG, no phosphates or nitrites, no allergens or glutens. Cured With: Water, Sea Salt, Natural Cache Valley Honey, Turbinado sugar, & Natural Flavorings. Hand trimmed to 96% fat free. Minimally processed. Naturally cured natural juice ham. Packed and shipped Fresh. No Trans Fat.
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Cheesecake Factory Creamy Big O Cheesecake - Our legendary original recipe for creamy California cheesecake with a graham cracker crust make it incomparable to any other plain cheesecake. 6261424 2/80 Oz 14 ct Cheesecake Factory Whole Lotta Carrot Goin On - Its got all the classic ingredients, but its anything but basic. Guaranteed to be the best carrot cake you have ever tasted. 7498264 2/107 Oz 14ct

Whole Lotta Carrot Cake

Fudgy Wudgy Chocolate Cake

Also Try: 1378348 4/60 Oz SYSCO Imperial Plain New York Cheesecake 16 ct 9" 7492218 2/110 Oz Cheesecake Factory Fudgy Wudgy Chocolate Cake 14ct 5049931 2/64 Oz Tiramisu SYSCO Supreme

Miss Vickies Natural Kettle-Style potato chips

No added colors, no preservatives, and no artificial or synthetic ingredients Originally imported from Canada as the best-selling kettle-style potato chip Thicker cut chips retain more flavor and provides enhanced crunch for potato chip connoisseurs Operators and Consumers will Agree Miss Vickies brand is a low-labor alternative to fry-off chips for high turns and profits. Extremely popular with upscale consumers Particularly good for lunch or with a sandwich

Painted Hills Natural Beef In 1977, a group of Oregon ranchers gathered to envision a way to take their own beef to market so that the care and work they put into raising their animals could be offered to the public with a guarantee of health and high quality. Seven of those ranchers formed a corporation to do just that, and Painted Hills was born. The ranchers of Painted Hills combine 150 years of experience with strict guidelines to provide a product that you can be sure has superior... Safety - Painted Hills Natural Beef animals are fed a 100% universal vegetarian diet. NO animal by-products are EVER fed to our cattle. This is beef you can trust. Quality - Our beef is bred for outstanding flavor and tenderness. One of the most common compliments we receive is that our meat is unusually tender and juicy. Ethical Values - Our beef is all natural with no added hormones and no added antibiotics. Cattle live in the rolling grass hills of Central and Eastern Oregon until they are carefully shipped to a clean and spacious feeding area before processing. You can have peace of mind knowing we respect and care for our animals. 4989028 4989655 4987010 4987059 4987048 6736437 6736405 30/8 Oz 45/5.3 Oz 2/13# Avg 2/5# Avg 2/12#Avg 1/18# Avg 1/17.5#Avg Beef Beef Beef Beef Beef Beef Beef Grd Pty 2/1 Phb Nat Qqf Grd Pty 3/1 Phb Nat Qqf Ribeye Lipon Ch Phb Nat Tenderloin Psmo Ch Phb Striploin 0x1 Ch Phb Nat Top Rnd Phb Skirt Outside Phb

6507626

6507618

Spotted Dog Ice Cream

Utah knows its ice cream and Spotted Dog Creamery is a true Utah original! Their super-premium ice cream is a small batch, chef-created, fresh alternative that will have you begging for more. Its made by a chef, not a chemist, who fetches locally sourced ingredients whenever possible. They will make you a believer one lick at a time! 6605192 6605551 6605832 6605846 6605523 6605531 6605887 1/3 1/1 1/1 1/1 1/3 1/3 1/1 Gal Gal Gal Gal Gal Gal Gal Chocolate Coconut Ginger Green Tea Strawberry Vanilla Vanilla

Contact Clark Hyde at 801-563-6358 for more information.

Local Suppli er

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customer highlight

Alpine Country Club

in his preparation, making virtually everything from scratch and using his own special techniques to prepare the entrees. Everything has to be fresh because our customers are used to the best, and in todays world, freshness is such an emphasis in everything, that we really do notice the difference. Chef Vidolin was recently awarded Best of State Awards for Best Fine Dining Chef, and Best Fine Dining Restaurant, Latin American/Mexican. Patrons used to the best golf in the state now have a restaurant to match, as the Alpine Country Club has become one of the finest dining options around. Chef Vidolins imaginative menu makes Alpine a true destination dining experience for its members.

Utah County Country Club Becomes Culinary Paradise

If your game is golf, one of the best and most challenging courses in the state is set on the east bench of Northern Utah County. With all the trees, water and interesting hole layouts any enthusiast could want, Alpine Country Club has presented its members with the very best in golf in the 40 years since it opened. Now the club has set its sights on the same high standards of culinary achievement that its golf course has provided. The dining room is now serving some of the best, heartiest and most imaginative food in the state, thanks to the efforts of Chef Emmanuel Vidolin, who satisfies patrons palettes with only the finest and freshest ingredients, presented in a way which reflects the cutting edge of todays culinary world, with skills learned growing up in Rosario, Argentina. We are committed to having Alpine compete favorably with any dining establishment in the region. Our food and presentation are critical to our success and our members have definitely noticed that weve tried to step it up. The menu at Alpine features a fine steakhouse theme at dinner, with many Argentinean specialties, such as the unusually delicious Chimichuri sauce, the ingredients of which are a closely guarded secret, and the marinated meats inspired by Emmanuels upbringing in the restaurant and bakery his family owned in Rosario. We would grill meats all the time and especially at big family gatherings on Sunday. Chef Vidolin came to America at the age of 20 and continued his culinary education as a sous chef at a Utah ski resort. In 2004 he opened the Pampas Steakhouse in Provo, which earned the Best in State award in 2005. Vidolin became Alpines Executive Chef in October of 2006, and immediately went to work putting his own unique spin on the steakhouse theme. Patrons create their own entre by selecting from a variety of meats, and then choosing from a variety of side dishes and sauces to customize their selection. Some of the more interesting and popular items include the Berkshire pork chop served with a Burgundy poached apple, and the dry aged butter poached rib eye steak, which Chef Vidolin says is the most flavorful and tender steak you will ever eat. Butter poaching creates a sweet and smooth taste in a steak that starts as one of the best eating cuts available. Its a gentle preparation technique that brings out the best in a great steak. Emmanuel takes great care and pride

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Manuels Fine Foods was started in 1938 by Manuel Torres. Manuels has been an industry leader in providing Hispanic food products to the foodservice and retail trade in the intermountain area. Manuel Torres was the grandfather of the present owners. Today three grandsons own the company. They are Paul Torres, Orlando Torres and Mike Torres. Orlando Torres is currently the President. Paul Torres is VP of Sales and Mike Torres is VP of production and product development. In addition the company is help managed by Jeff Pocock as general manager and Steve Russell as distribution manager. The family owned business has been in the Wasatch Front for three generations. The current manufacturing plant is located in a new 40,000 square foot building. The building houses four production lines and storage for all products that Manuels distributes. The biggest line is the automated tortilla chip line. This line can produce up to 2,000 lbs of tortillas chips an hour. Currently

Manuels Fine Foods

the company has a double shift workforce that consists of about 35 employees. The main focus of business is to provide food products for the foodservice industry. Distributors like Sysco will take the products to the intermountain area including the state of Utah, Idaho, Wyoming, Colorado, Arizona, and Nevada. The products are also being ship to the Pacific Rim counties and parts of California, Oklahoma, and Texas, Oregon and Washington. Manuels also distributes food products that are unique to the Hispanic market such as chilies and spices. They also do co-packing for the retail market. Manuels has enjoyed the same growth the tortilla industry has seen during the last decade. As Hispanic food become more popular so has the sales of these products. The intermountain area has seen a good growth in restaurants and foresee further grow.

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Proudl y Su Local S pporting upplier s!

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customer highlight

Citta Gelato
& Caf
okbut mostly just tasted like ice cream, then thereonce again, not overly impressed. After being told that she MUST try it at this one place because it was the closest to real Italian Gelato in Las Vegas, she walked into the Gelateria and asked for a sample of the same flavors that she had tried at the last 2 places. WOWwhat a difference! It was so smooth and creamyINDESCRIBABLY CREAMY! She tried the Stracciatella flavor and it was love at first taste. It was better than any ice cream she had ever tasted. She knew from that moment on, that she had to open a Gelateria. Rachel and Alex knew that they wanted to serve a high quality gelato, so their research began in earnest to seek out top gelato experts and teachers. They knew that if they wanted to produce an authentic product of the highest quality, that they needed to go to Italy. So they went to Italy to train with some of the best renowned artisan gelato makers. The experience they gained was priceless to their endeavor,and the people they met in Italy were very kind and generous. Now, the question was where to build the Gelateria. The location that Rachel had noticed from the beginning in the strip mall near her home is where it all began. Rachel wanted somewhere close to home, so that her children could come after school and enjoy Gelato with their friends. Rachel designed everything herself, giving all of the same touches that she gave her own home. Not wanting to make it a traditional neon colored ice cream shop with black and white floor tiles, she used warm colors and beautiful landscape artwork to give it a warm homelike feeling. One week prior to opening, Rachel and Alex flew a Gelato Chef in from Italy to recap their training. They also consulted with several Chefs in order to create the rest of the menu. Citta Gelato, with the help of SYSCO team member Shelayne Cross, has expanded into panini sandwiches, soups, salads, desserts and imported Italian espresso. Their first few months have been greeted with such fanfare that they are already expanding into a second location and catering operations for such events ranging from small dinner parties to weddings. They also are expanding into wholesaling their gelato to restaurants in the Salt Lake area.
Citta Gelato & Caf 2101 E. 9400 South, Sandy, UT (801) 790-4135 Mon - Thurs 11 am - 9 pm Fri & Sat 11 am - 10 pm

After owning a mortgage brokerage for the last 6 years, Rachel Bartnicki one day stumbled upon a memo that would put her on the search for the finest Italian gelato. One of the women that worked with Rachel had created a memo trying to sell some ice cream equipment from a store that she had invested in. Rachel found herself becoming very interested in the equipment. On the way home from work, she looked at the strip mall closest to her house and knew from that very moment that it needed an ice cream shop. She thought to herself, Who doesnt love ice cream? If theyre not happy when they come in, theyre sure to be when they leaveits just Happy Food. So Rachel made an offer on the ice cream equipment. When her boyfriend, Alex Eskamani, realized that this was something that Rachel was going to do regardless of what anyone said, he suggested they look into Gelato. He remembered a place in Boca Raton, Florida that served Gelato and he said it was the best ice cream hed ever had. Fast forward to Las Vegas, where Rachel found herself on a mortgage business trip. She was determined to sample Gelato everywhere that she could while in Las Vegas. She tried here it was

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! NEW

Fuji Apple Juice

This is an award-winning apple juicefreshly picked and pressed at the orchard! Not from concentrate, no sugar added, and delicious served hot or cold! 6584462 6579656 12/16 oz 6/half gallon

(special order item)

Premium Iced Teas

Sun Orchard Iced Teas taste the way iced teas were meant to taste! Designed for those who love the great taste of brewed teas balanced perfectly with natural fruit flavors and just the right amount of sweetness. Peach Blueberry 6580177 6580130 12/1 pint 12/1 pint

100% Juice Smoothies & Juice Blends

Decadent 100% juice smoothies with an added boost of Vitamins and Ginseng to really get things going. Our 100% Juice Blends are all-natural with no preservatives and no added sugar. Pomegranate/Blueberry/Acai OJ/Mango/Pineapple Strawberry/Banana Super Blue Super Green Super Red 6511879 6511887 6511483 6511820 6511519 6511915 12/15.2oz 12/15.2oz 12/15.2oz 12/15.2oz 12/15.2oz 12/15.2oz

Freshest ~ Largest Selection ~ The BEST!

Local Suppli er

SYSCO Classic/Gerards Bakery Breads

Now more than ever, consumers demand higher quality and more variety in their bread selection. The same old bread products from yesterday will simply not meet the expectations of todays customers. Thats why SYSCO Intermountain brings you a wide assortment of distinctive breads under the SYSCO Classic and Gerards Bakery labels. These breads are made with the finest ingredients, and each is trans-fat free. Each step in the production of these breads is carefully overseen from field to table, resulting in breads you can serve with confidence and pride.

Local Suppli er

22 leading source

Beer Battered Chicken Tenders

Give your menu the bold flavors consumers demand with McCain Wrappetizers quesadilla rolls. These handheld, rolled wraps pack delicious flavor in every bite. Black Bean & Cheese - 6520288 Chicken Chipotle - 6518164

W! NE

Crispy when baked or fried Hot breakfast with minimal preparation Packed with flavor potato, egg, bacon and cheese wrapped in a crispy corn flake coating Free merchandising tools available to drive sales Serving sleeves included in every case Potato Hashbrown Breakfast Riser 6502985

Introducing beer battered chicken tenders! Pilgrims Beer Battered Chicken Tenders are made with real Hamms Beer, NOT just a beer flavored powder! You really get an actual beer taste from every bite! SUPC # 4114005

Insane Hot Wingsations!

SYSCO Classic Fresh Cut Melon

Freshness - 21 day shelf life. Available year-round. Convenience & Safety - Ready-to-serve fruit is convenient, consistent and reduces labor costs. Fresh-cut prepared fruit reduces cutting in the kitchen. SYSCO Classic Fresh Cut Honeydew Chunks - 1446053 SYSCO Classic Fresh Cut Cantaloupe Chunks - 1446376

Insane Hot Wingsations Hot Wings have been requested 3 to 1 over any other style of wings in the top 200 nationwide chain restaurants. Hot Wings also encourage more beverage consumption (i.e., Beer and Soda). These are the hottest wings available at SYSCO! SUPC # 3459609

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customer highlight

Churrasco or Brazilian barbecue was the traditional staple food of the gauchos or cowboys of Southern Brazil for centuries before it spread to Rio de Janeiro and Sao Paulo. Restaurants specializing in this type of Brazilian barbecue are called churrascaria de rodizio because waiters move from table to table bringing different types of meats on skewers from which they slice portions onto your plate. The skewered meat is cooked over Mesquite coals in a pit. Braza Grill and Grille from lpanema offer traditional-style Brazilian BBQ with fresh meats carved table side on sizzling hot skewers. They also offer the largest Brazilian salad bar selection in the state. They are known for their signature smoked ribs and homemade Brazilian desserts and lemonade. Both locations feel like a real Brazilian cafe. It also doesn't hurt Braza Grill's ambience that every employee is from Brazil. Braza Grill is a churrascaria. Essentially, it's an all-youcan-eat buffet that features an unending array of meats and poultry, sliced and served tableside. Servers roam

Ipanema is a beach located on the Southern zone of the city of Rio de Janeiro, Brazil. The beach was immortalized in the song Girl from Ipanema, written by Antonio Carlos Jobim.

GRILLE FROM IPANEMA 3763 Center Park Dr. Jordan Landing West Jordan, UT 801-282-2233

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from table to table with long skewers of meat and sharp knives, serving customers churrasco specialties like top sirloin, pork sausage, bacon-wrapped turkey, pork loin, grilled pineapple and so on. For one all-you-can-eat price (plus extra for drinks and dessert), you get to load up your plate from a huge assortment of hot and cold dishes at the extensive buffet. Once you're seated, the real fun begins. A rotation of five or six servers armed with sword-length skewers pop by every few minutes with a variety of freshly grilled goodies carved right onto your plate. The assortment of grilled items typically arrives within seconds of being taken off the rotisserie grill. Both Braza Grill and Grille From lpanema sport typical Brazilian buffets: There's an array of salads and pasta, fresh fruits and veggies, hot dishes such as beef stroganoff and the Brazilian black bean stew called feijao, fried yucca, rice croquettes, hearts of palm and much much more.

Churrasco (shoo-Ras-koo): Brazilian barbeque. Waiters move from table to table with different types of meats on skewers, from which they slice portions onto your table. The skewered meat is cooked over Mesquite coals in a pit.

BRAZA GRILL BRAZILIAN STEAKHOUSE 5927 S. State Street Murray 801-506-7788 1246 Legend Hill Dr. Clearfield 774-9933

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4108932 5233693 5274713

24/500 Ml 15/1 Lt 24/8 Oz

Water Purified (16.9 Oz) Pet Water Purified Pet Water Purified Pet

10 from every case of Athena Water that SYSCO Intermountain sells is donated to Huntsman Cancer Foundation to fund cancer research.

NEW!

Tenderbroil Mini Steak Burger with Bun

Fully cooked and charbroiled, the thick Tenderbroil mini steak burger tastes like it came straight from the grill, saving you time and labor while decreasing food safety concerns. Mini white buns are packed with the burgers for your convenience. Its small size works well for appetizers, kids meals or entrees. Backyard grilled flavor and appearance without the work Charbroiled beef steak burger Charmarks provide a freshly grilled appearance Firm texture allows product to hold well in au jus Small size works well for appetizers or entrees Increased Profits Burger cooks from a frozen state, reducing labor and waste Portion-controlled servings provide exact food costs SUPC # 6315242 (72/2.5 oz.)

Serve your customers the pizza they love. Its simple with Freschetta Pizza.
Freschetta pizzas are traditional pizzeria-quality pizzas with the added benefit of being fully prepared. These are adult-targeted pizzas with fresh homemade taste, and they give you freezer-to-oven convenience with no need for special equipment. Try these Freschetta pizzas in stock at SYSCO: 9282096 9282021 9281999 9281908 24/8" 24/8" 24/8" 24/8" Pizza Pizza Pizza Pizza Chicken w/ Roasted Garlic Supreme 8" Pepperoni 8" Four Cheese 8"

This is big.

SUPC 6520770

Want to know how to save money and get more product?

=
SUPC# 5895594 To see why Arrezzio California 75 Plus Tomato Strips will yield dramatically more than whole peeled tomatoes, contact your SYSCO Marketing Associate for a demonstration.

Try these new dressings in stock at SYSCO Intermountain: Imperial White Balsamic Zinfandel Vinaigrette 2/1 gal 7023666 Classic Banquet Premium SABI Sauce 4/1 gal 1182823 Classic Salsa Ranch Dressing 4/1 gal 7309594 Mel Fry Free Oil 1/35 lb. 5743832

Mini Quiches are easy with Easy Eggs Liquid Quiche Mix !
Now Papettis makes it easy to cash-in on quiches versatility! 5640972 - 15/2 Lb

Perdue Oven Stuffer Pan-Roasted Chicken Breasts

6243042 2/5 lb Avg

9989328 2/4.5 lb Avg

6322727 2/4.5 lb Avg

With over 50 brands of beef, only one makes the cut.

Gain a true advantage over your competitors. Our premium burgers are made from Certified Angus Beef brand cuts the highest quality beef available. Never underestimate the difference between ordinary Angus beef and the Certified Angus Beef brand. Only 8% of beef meets the brands high standards. Thats why its the preferred Angus beef served at fine restaurants.

Choose Quality.
Choose Certified Angus Beef Premium burgers

Features and Benefits:

Individually Quick Frozen and produced to order for ultimate flavor and juiciness. Reduced labor and shrink with consistent yields and portions. From freezer to grill in minutes no need to thaw before cooking. Made from scratch appearance every time. Monitored brand integrity ensures consistency in every box. SYSCO Intermountains Rolled, Seasoned, Hand Pattied Look 5117120 5117518 5218328 CAB GB Patty 78/22 Rolled, Seasoned 8 oz. CAB GB Patty 78/22 Rolled, Seasoned 5.33 oz. CAB GB Patty 78/22 Rolled, Seasoned 4oz. 20/10 lb. 30/10 lb. 40/10 lb.

Available from