Holiday - Sysco Seattle

SOUND 

ADVISOR 

Oc t o b e r De c e m b e r 2012 

Vol. I Issue 2 

Holiday 

SOLUTIONS 

#7760069 1/7-9#AV BBRLIMP 

HAM SPIRAL SLICED HONEY CURED 

Sound Advisor • Fall 2012 

LOCAL SUPPORT 

Snoqualmie Ice Cream 

Northern Fish 

Easterday Farms

FROM THE PUBLISHER 

Feel that nip in the air? 

See how quick that sun sets at the end of the day? 

That’s right, Fall is in the air and that means the Holidays are just 

around the corner. Us Washingtonians really like our extended summer 

and our long Autumn season as it fades in to rain and the Holidays. 

It is a great time to get outside and take in the glory of the Northwest 

and then end the day at one of our many terrific eating establishments. 

In this Fall edition of Sound Advisor you will find an emphasis on some 

of our local suppliers. Small, local companies that bring unique value 

to your operation. In addition you will find ideas for the Holiday season 

and products that can help you maximize your profits during this 

critical busy time. If you are one of our great customers, I hope you 

will glean some good information from this edition. 

If you haven’t tried Sysco yet, I hope you’ll take a look and if 

something catches your eye give us a call or put in a request through 

our website. We’d love to visit with you about becoming one of our 

many satisfied customers. 

At Sysco we are just like you. 500+ hard working people, living in the 

great Pacific Northwest, eating in your restaurants raising our families 

to be good stewards of the future. 

I hope you enjoy this Fall edition of our Sound Advisor. 

Sincerely, 

Matthew Myers 

Senior Vice President 

Sysco Seattle, Inc. 

2 

Sound Advisor • Fall 2012

Fresh Ricotta Tart with Gingerbread Crust 

(from Darigold FRESH Vol. 5!) 

2 cups gingerbread cookie crumbs (one 8-oz. box cookies, crumbled) 

1/4 cup Wholesome Farms by Darigold 

butter, melted (SUPC 9686080, 30/1#) 

2 cups ricotta cheese (see recipe on page 37 in 

Darigold FRESH Vol. 5 magazine) 

4 ounces cream cheese, softened 

2 eggs 

1/2 cup sugar 

1 tablespoon fresh lemon juice 

1 tablespoon fresh orange juice 

1 teaspoon freshly grated lemon peel 

1 teaspoon freshly grated orange peel 

Fresh-fruit garnish 

Combine cookie crumbs and butter in a small mixing bowl until 

crumbs are evenly coated; transfer to a 9-inch tart pan 

(or comparable) with a removable bottom. Press crumbs firmly into 

bottom and sides of the pan using the bottom of a metal measuring 

cup. Bake at 350°F for 5 minutes. Remove from oven to a wire rack 

and cool. Meanwhile, blend ricotta, cream cheese, eggs, sugar, juices 

and citrus peels until smooth. Pour filling into the cooled crust; bake 

until set (about 30 to 35 minutes). Cool completely on a wire rack. 

Just before serving garnish with fruit of choice. Dust with 

confectioners’ sugar if desired. Makes 8 servings. 

October is National 

Breast Cancer 

Awareness month. 

Pink ribbons indicate our 

Athena supporters! 

AKA #7544376 

AKA #7549359 

AKA #6687885 

4108932 24/500 ML ATHENA PURIFIED WATER (16.9 OZ) 

5080201 24/500 ML ATHENA PURIFIED WATER (16.9Z) AKA 

5233693 15/1 LTR ATHENA PURIFIED WATER 

5274713 24/8 OZ. ATHENA PURIFIED WATER 

7369582 1/20 LB ATHENA DARK CHOCOLATE CHERRY TRUFFLE 

Sound Advisor • Fall 2012 

3

Nuts to you - for 

a healthier diet 

Hungry for a quick snack? 

Nuts are tasty, convenient, 

and healthy. Their fiber and 

unsaturated fats can help 

lower LDL (“bad cholesterol”) 

levels, and they contain 

omega-3 fatty acids and vitamin 

E, both good for the heart. 

Just choose wisely. Although 

all nuts have health benefits, 

they’re best eaten raw or 

dry-roasted, not covered with 

chocolate, salt, or sugar. Here’s 

the breakdown on some of the 

most popular nuts (roasted, 

serving size 1 ounce): 

• Almonds: 169 calories; 

15 grams of fat (1.1 grams 

saturated vs. 12.9 grams 

unsaturated) 

• Cashews: 163 calories; 

13.1 grams of fat (2.6 g vs. 

10 g) 

• Macadamia Nuts: 204 

calories; 21.6 grams of fat 

(3.4 g vs. 17.2 g) 

• Peanuts: 166 calories; 14 

grams of fat (2 g vs. 11.4 g) 

• Pistachios: 161 calories; 

12.7 grams of fat (1.6 g vs. 

10.4 g) 

Need some fun fall and holiday theme ideas? 

College Bowl Games • Octoberfest • Thanksgiving Favorites • Winter Solstice • 

Festival of Lights • Jinglebells • Winterfest • New Year’s Bash 


STORAGE TIPS… 

And Other Fun Facts 

APPLES: Must be kept ice cold. Taking 

apples from cold storage to warm and back 

to cold will cause condensation, which will 

break down the wax on the surface, turning 

the wax into a whitish film. 

By the way…Was the apple really the Forbidden 

Fruit in the Garden of Eden? Adam 

and Eve were naked, and apples ripen and 

color during cold Autumn nights. Some 

anthropologists believe it was actually the 

Mango. 

GRAPES: Should never be stored next to 

Green Onions. Grapes will absorb the Green 

Onion flavor. 

By the way… Grapes are one of the “Mission 

Fruits” in California, first taken to California 

by the Spanish monks, like Father 

Junipero Serra. 

TOMATOES: Should not be refrigerated. 

These are sub-tropical fruits and do not like 

the cold. Cold temperatures kill the flavor, 

stop the ripening and break down the molecular 

cell structure, causing the fruit to 

soften. Fully ripened fruit can be refrigerated, 

but not more than 48 hours. 

By the way…Tomatoes were once thought 

to kill you. In the 1600s, most service ware 

was made out of pewter. The acid from the 

tomato mixed with the metals in the pewter 

and would become toxic. Thomas Jefferson 

would walk around the streets of Philadelphia 

eating a tomato, proving that they 

wouldn’t kill you. 

ORANGES: Should be kept in the warmest 

part of your walk-in, and should be kept 

away from high humidity items, which can 

cause the orange to become spotted. 

By the way… Re-greening is a natural phenomenon 

that is caused by warmer summer 

temperatures producing more chlorophyll. It 

does not affect the juice or eating quality. 

Sound Advisor • Fall 2012 5

AKA #9304338 

AKA #9629957 

AKA #4690319 

AKA #7309024 

1117064 12/6 ct. Bun Basket Brioche 4.25” 

1117106 12/18 ct. Bun Basket Brioche Sli 2.5” 

6 



How to keep your 

cleaning staff safe 

Some of the most common 

workplace injuries 

occur among janitorial and 

housekeeping staff - and 

most can be avoided by 

ensuring workers to abide 

by a few simple rules: 

• Wear proper clothing 

and shoes. 

Depending on the duties involved, this 

may include the latest gloves or a back 

brace. 

• Be conscious of your surroundings. 

Check to see whether floors are wet or 

items have been left where they could 

cause a fall. 

• Don’t create makeshift stools. 

Many injuries occur when workers fall 

from chairs, tabletops, or other surfaces 

that weren’t meant to be used 

as step stools. Make sure workers use 

ladders and other appropriate equipment 

to access hard-to-reach areas. 

• Lift with a partner. 

Don’t attempt to lift a heavy load alone. 

Get someone to help. 

Monthly themes 

October is - 

National Breast Cancer 

Awareness Month 

National Caramel Month 

National Spinach Lovers’ Month 

November is - 

American Diabetes Month 

Peanut Butter Lovers’ Month 

December is - 

Root Vegetables & 

Exotic Fruits Month 

Safe Toys & Gifts Month 

AKA #0052324 

8 


LOCAL SUPPLIER “SUPPORTING OUR COMMUNITY” 

Northern Fish, Tacoma, WA 

Northern Fish is local, family owned 

and operated. Four generations of the 

Swanes family have owned and operated 

Northern Fish Products, Inc. since 

it was purchased in 1912 by Johnnes 

Swanes, a Norwegian immigrant. His 

purchase included a horse and a wagon 

for fresh fish distribution. From this 

humble beginning, Northern Fish has 

become one of the premier suppliers of 

fish and seafood in the Pacific Northwest. 

Northern Fish is a leader in retail 

and foodservice distribution, our company 

has its own line of unique smoked 

products, and with its skilled employees, 

a wide range of processing capabilities. 

Since its inception, Northern Fish’s mission 

has been to provide consistent high 

quality products at competitive process 

through open and honest business relationships. 

Northern Fish is committed to maintaining 

the successful course we have 

traveled for the past century by continuing 

to provide our customers the service 

and quality they expect from Northern 

Fish Products, Inc. 


AKA #1035536 

AKA #7549427 

AKA #1428438 

AKA #1409079 

SO MANY PEARS 

so LITTLE TIME! 

Summer 2012 Crossword Solution 

With so many varieties of pear to 

choose from, here are some tips to 

narrow down your search: 

Bosc pears are particularly good 

for cooking because they remain 

firm and retain their shape after 

being cooked. 

Anjou pears are best for poaching. 

Bartletts are good for baking and 

poaching, as well as in jams. 

Seckel pears are also frequently 

used for making preserves and 

jams along with being served 

fresh in salads. 

10 


#4882454 106/3oz 

Gourmet Harvest 

Fruit Nut Cookie 

Dough AKA #1491630 

For a healthy cookie 

choice this holiday 

season, bake up some 

all natural Hopes Harvest 

fruit and nut cookies, 

which is chocked full of 

cranberries, walnuts, 

raisins, honey & coconut 

and made with whole 

wheat flour & rolled with 

oats and 100% real 

butter. A soft and 

delicious choice! 

#6886824 213/1.5oz Gourmet 

Gingerbread Cookie Dough 

Soft, sweet, and 

chewy, this Gourmet 

Ginger cookie is made 

with 100 % real butter 

and lots of spices. 

Made from scratch 

with unique flavor and 

unsurpassed quality. 

Superb choice for the 

holidays! 

AKA #9161001 

AKA #1028501 

Value Added Services 

Now more than ever, a restaurant operator needs 

business success tools that help to better manage 

and improve day-to-day operations. 

• Payroll Services 

• P.O.S. Systems 

• Advertising 

• Menu Design 

• Oil Waste P/U 

• ATM Machines 

• Bar Management 

• Video Marketing 

• Credit Card Programs 

• Marketing 

• Restaurant Design 

• Menu Boards 

• Appliance Repair 

• Website 

• Signs 

Daily’s Honey Cured Bacon is Center Cut and 

“Sliced Fresh to Order Each Week”. 

Never sliced ahead and stored in cold storage. 

Daily’s is made in Missoula Montana 

and is a Northwest Tradition like no other! 

Daily’s uses Fresh USDA Inspected 

Hand Trimmed Bellies. 

Daily’s Honey Cured Bacon is cured with 

USDA Grade A Honey and is smoked with 

Natural Hardwood Hickory. 

For more visit Daily’s on the 

web at www.dailysmeats.com 



e’ve been making the 

world’s most perfect ice cream, 

custard, gelato, sherbet, and 

sorbet right here in Washington 

for the past 15 years. 

If you visit us at Snoqualmie 

Ice Cream in Maltby, 

Washington, you will quickly 

see why we’re different. Our 

founders, Barry and Shahnaz 

Bettinger are passionate; they 

are passionate about making 

the world’s most perfect ice 

cream to share with you. 

We’ve been here in Maltby 

for the past seven years after 

small beginnings 15 years 

ago in an industrial park in 

Lynnwood, Washington. It has 

always Barry and Shahnaz’s 

dream to work together to 

cultivate a meaningful business 

and they are here every 

day making that happen. 

Originally from upstate New 

York, they made the move to 

Washington State in the nineties 

with the dream of building 

their ice cream business here 

in the Pacific Northwest. Barry 

grew up on a farm in New 

York State and later came to 

manage a large dairy factory 

on the east coast. There he 

learned the ins and outs of 

the dairy business, learning 

just about everything there is 

to know about the dairy business 

that he would later apply 

to his own business. 

How we make our ice cream 

Here in Maltby you can find 

a café, factory, kitchen, and 

farm that comprise all facets 

12 

W 

of this dynamic 

business. Producing 

nearly 

700,000 pints 

of ice cream 

annually, we 

are growing at 

a rapid pace. 

From our busy 

kitchen we develop 

and test 

new recipes 

(we have over 

800 recipes!), 

bake ingredients 

like ginger 

snap, cookie 

dough, and the 

fruit ripples for 

our ice cream, 

while also fulfilling orders for 

our customers throughout the 

Puget Sound and the rest of 

the country. 

We take pride in our product 

and produce it in the best 

way possible. Our ice cream 

has the highest cream content 

of any of the market at 

19%. Our vat pasteurization 

process differs from the competitions. 

We pasteurize the 

milk and cream for a longer 

time and at a lower temperature, 

locking in the dairy flavors 

that make our products 

the richest, creamiest dessert 

out there. In addition to 

a marvelous mouth feel and 

flavor, we seek to keep our 

products as all-natural as possible 

by leaving out additional 

dyes, colorings or corn syrup, 

unless by specific customer 

request. We make our treats 

Cherry Vanilla and Checkered Chocolate are the two 

newest flavors in pints from Snoqualmie Ice Cream. 

in small batches so it’s always 

fresh to you. We don’t add a 

lot of air to our ice cream so 

we can deliver more cream, 

more density, and more ounces 

of rich, creamy goodness 

to our customers. 

Growing the Ingredients 

for Success on our Farm 

We always strive to source 

the freshest ingredients as locally 

as possible. We recently 

completed our 1.5 acre minifarm 

adjacent to our factory 

where many of the ingredients 

for our ice cream are 

grown including: blackberries, 

huckleberries, cherries, lavender, 

strawberries, cucumbers, 

quince, lemons, limes, 

ginger, currant, peaches, apples, 

pears, and much, much 

more! In 2012 we added 200 

continued on page 13 


chicks to our chicken coop to 

lay eggs which we’ll use in our 

custards and a select few gelato 

recipes. The chicken coop 

features a sustainable green 

roof to help moderate the 

temperature for our chickens 

as well as to distribute rainwater 

runoff more evenly. 

In 2013 we will add an apiary 

with honey bees that will 

help to naturally pollinate our 

plants. We will use their honey 

for recipes like our honey 

lavender ice cream. 

Sustainability and Commitment 

to our Community 

While our passion is making 

ice cream, we are much more 

than that. We are staunchly 

committed to sustainability in 

everything we do. From our 

building design to the compostable 

cups and spoons we 

use in our café, our impact on 

the community and our envi- 

SNOQUALMIE continued from page 12 

ronment are always at 

forefront of our minds. 

Barry’s commitment 

to sustainable business 

began years ago back 

in New York where his 

father set an example 

by being one of the 

first conservation farmers 

around (there was 

no sustainability back 

then). His father instilled 

in him the value 

of re-using materials 

and preserving natural 

resources to make a 

great product and a far 

better world. 

Our café and 

farm is a model of 

sustainable, low impact 

design. Barry and 

Shahnaz looked long 

Amongst other sustainable features around the and hard for the perfect 

place to build their 

plant, the Snoqualmie Ice Cream factory features 

solar panels to generate renewable energy. 

business and settled on 

property with a singlefamily 

dwelling here in Maltby. 

Re-using as much of the existing 

building as they could, 

they minimized the materials 

that were carted away to 

the landfill during the building 

phase. Further design considerations 

were given to the use 

of power and the impact on 

the environment and can be 

witnessed around the property. 

Highlights of 

sustainable design 

on our property 

include: 

• Our parking lot 

is made of pervious 

concrete allowing 

rainwater 

to drain evenly to 

nourish the native 

soil below. The 

rainwater then 

moves through 

the ground, replenishing 

the groundwater 

while also being absorbed by 

surrounding vegetation, or 

by evaporation. This reduces 

flooding by reducing the 

amount of water released into 

storm drains and pipes, ensuring 

pollutants won’t reach 

the streams that are homes 

for salmon. 

• Bio-filtration Swales (bioswales) 

are ditches surrounding 

our plant and farm that are 

lined with grass and plants to 

filter water and slow the runoff 

through them, releasing 

excess water back into the 

soil and reducing the amount 

of runoff that goes into storm 

drains nearby. 

• Our plant features solar 

panels to generate renewable 

energy. The location for the 

plant used to be a single-family 

home and we preserved as 

much of the original structure 

during construction to minimize 

materials sent to landfills. 

• State of the art energy efficient 

lighting, refrigeration 

and compressors, along with 

heat recovery systems, significantly 

reduce our energy and 

water usage. 

• Waste heat recovered from 

the machinery in the ice 

continued on page 17 



Easterday has two facilities for the 

sorting and packaging of onions. 

Our original location in Pasco, WA is 

still the largest and is where most of 

our yellow-Spanish are packed. In 

2005 we started a second operation 

in Othello, WA. This packing house 

is where most all of Easterday’s red 

and white onions are packed. 

Easterday’s state of the art packing facilities 

guarantees that customers receive the size of onion 

they choose in a bag. The new sizing machine 

pictured on your right optically sizes each onion that 

passes through it’s cameras, taking a picture of each 

onion 24 times. The onion then proceeds over a 

weigh bridge where the perfect size onion is tipped 

into the customer’s selected size and bag. 

14 


October 

Fresh Produce 

October is National Apple Month – Apples protect your heart, prevent constipation, block 

diarrhea and improve lung capacity and cushion joints. What a coincident that October would 

also be National Caramel month. 

Washington Apple Harvests – Gala’s, late August to early September / Jonah Gold’s, early to 

October is Spinach Lovers Month – Promote fresh Spinach Salads and Florentine entrées. 

October is National Breast Cancer Awareness Month – Apricots, assorted beans, beets, 

blueberries, broccoli, cabbage and assorted Savoy’s, cantaloupe, carrots, cauliflower, cherries, 

chestnuts, chili peppers, figs, fish, garlic, grapefruit, grapes, green tea, lemons, limes 

mangos, mushrooms, oats, olive oil, onions, oranges, peaches, peanuts, rice, strawberries, 

sweet potatoes and yams, walnuts water, watermelon, wheat germ and wheat bran combats 

cancer. 

November 

The month of November hosts National Fig week, National Pomegranate month, Vegan 

Awareness month as well as American Diabetes month and National Hunger Awareness 

Month. 

November Harvest – Local cucumbers, bell peppers, cabbage, lettuce assorted greens are 

susceptible to finishing at first frost. A few hearty root vegs, chards & greens will wait for a 

ground hardening freeze to stop production. Cranberry bogs outside of Aberdeen and 

Hoquiam, WA, flooded, berries floated & packed. “The first to find cranberries edible by 

sweetening the berries, perhaps, had ties to those who figured out how to calm down the 

pucker factor olives create prior to soaking in a brine.” West coast tomatoes start from Baja 

Mexico prior to moving into mainland, California summer season finishes early November. 

Assorted row crop veg starts in winter desert regions and transition from Huron to Yuma, 

AZ will near complete after the Thanksgiving holiday (unless Mom Nature says otherwise). 

Melons will transition south into mainland Mexico with eggplant, soft squash, cucumbers, bell 

peppers, other assorted vine veg, fruit and greens. Stone fruit imports from Chile are underway 

by the end of the month. We will return to central California late March after Salinas 

Valley has a well deserved rest from salad plant production. 

Figs promote weight loss, help stop strokes, lowers cholesterol, combats cancer and controls 

blood pressure. 

Pomegranates were first grown in San Joaquin Valley a few hundred years ago. Their season 

starts early fall and peaks thru December and finishes late January. 

Avocados, flax, oats, olive oil and rice help battle diabetes. 

December 

December Harvests – Florida kicks off the start of their strawberry season and west coast 

production shifts to Coachella. Central valley grapes finish, Chilean imports will follow soon. 

California avocado season is slow to start at the turn of the year. Avocados from Michoacán 

Mexico are at the peak of their season at the turn of the year. 

Happy Holidays. Enjoy a “fresh” and healthy New Year ! 

Your Sysco Seattle Produce Team 


“I made a 

commitment to 

completely cut 

out drinking 

and anything 

that might 

hamper me 

from getting 

my mind and 

body together. 

And the 

floodgates of 

goodness have 

opened upon 

me - spiritually 

and financially.” 

- Denzel Washington 

“Carry out a 

random act of 

kindness, with 

no expectation 

of reward, safe 

in the knowledge 

that one 

day someone 

might do the 

same for you.” 

- Princess Diana 

“Endeavors 

succeed or fail 

because of 

the people 

involved. Only 

by attracting 

the best people 

will you 

accomplish 

great deeds.” 

- Colin Powell 

“When our 

relatives are 

at home, we 

have to think 

of all their 

good points 

or it would be 

impossible to 

endure them.” 

- George Bernard 

Shaw 

16 


SNOQUALMIE continued from page 13 

AKA #8962300 

cream making process heats the building and 

provides all of the hot water needed for production. 

• Removing heat generated by the machines 

and utilizing it throughout the plant decreased 

the load on the cooling fans by 75%, significantly 

reducing electricity usage. 

• Energy for lighting was reduced by 50% 

by installing T5 fluorescent fixtures instead of 

metal halide lights in the production area. 

• The large ice cream freezer was originally 

cooled with water at a rate of about 200 gallons 

per hour. Through redesign, the freezer 

is now completely air cooled greatly reducing 

water usage. 

• Our sustainability philosophy in the café 

is to provide food waste to the chickens, as 

appropriate for their dietary requirements. 

The rest we compost first, recycle second, and 

reserve garbage as the final choice for our 

waste. 

We are loyal to our customers and business 

partners, supporting their efforts every chance 

we get and helping to promote their business 

alongside our own. We are committed to our 

employees and their families as if they are our 

own, offering tuition reimbursement and generous 

benefits packages for employees. 

This is how we work and how we live. We 

don’t have to do things the way we do, but 

when your passion and commitment is to 

make the perfect ice cream while also making 

the world a better place, it’s simply the right 

thing to do. 

AKA #1512237 

AKA #1512252 

AKA #1512278 

Snoqualmie Ice Cream 

www.snoqualmieicecream.com 

www.facebook.com/SnoqualmieIceCream 

Twitter.com @SnoqIceCream 

21106 86th Ave SE, Snohomish, WA 98296 

(360) 668-8535 

Contact 

Victoria Jones (425) 218-3049 

Victoria@snoqualmieicecream.com 


Don’t overdo the holiday eating 

The December holidays are a time of joy, remembrance, 

and food. Mostly food, it seems, and that 

makes it hard to stick to a healthy diet. 

You don’t have to wait until New Year’s Day to 

renew your commitment to nutritional sanity, and 

you don’t have to practice complete denial, either. 

Follow this advice to maintain some balance: 

• Don’t skip meals. If you avoid lunch in order to 

offset a big family dinner, you’ll probably eat more 

because you’re extra hungry. Eat breakfast and 

lunch so you’re able to control you appetite when 

the mashed potatoes and gravy come your way. 

• Exercise portion control. Don’t overload your 

plate. Take sensible portions of whatever comes 

your way, and you won’t feel compelled to consume 

every last bite in order to avoid wasting 

food. 

• Eat slowly. Your stomach can fill up before 

you’re aware of it, which means you may eat more 

than you really want or need - leaving you stuffed 

and uncomfortable. Make an effort to put down 

your fork and chew thoroughly between bites, 

and drink plenty of water before and during your 

meal. 

• Sit with the right people. If possible, sit 

next to a companion whose eating habits mirror 

the example you want to follow. If your partner 

is an athlete with an enormous appetite, you’ll 

tend to eat a similar amount, but if you’re sitting 

next to someone who’s watching his or her 

weight, chances are you’ll exercise the same 

self-control. 

• Focus on the holiday. Remember that holidays 

are about more than just eating. Make an 

effort to talk to people and enjoy the season 

without just concentrating on food. 

• Get right back on track. If none of the 

above advice works, don’t waste time beating 

yourself up over it. Just remind yourself of the 

long-term benefits of healthy eating to motive 

your return to good habits. 

18 


STORAGE TIPS… 

And Other Fun Facts 

EGGPLANT: Is very susceptible to chill 

damage. Eggplant loves the heat, which 

is why the BEST Eggplant is harvested 

during summer months. Store in the 

warmest part of your walk-in. The longer 

Eggplant is refrigerated, the more 

susceptible to chill damage. By the way… 

“Eggplant Caviar” (baba ghanoush) is a 

popular Greek spread. The largest serving 

of baba ghanoush was prepared in Dubai, 

Greece on June 28, 2001. The recipe began: 

“Take 5,500 pounds of Eggplant…” 

AKA #7422609 

AKA #0370631 

FIGS: Will ripen best at room temperature. 

If you must store them, arrange in 

a single layer on a paper-towel-lined tray, 

covered with plastic wrap. By the way… 

Every inhabitant of Athens, Greece, including 

Plato, was a “philosykos.” 

Literally translated, “a friend of the fig.” 

As a token of honor, the early Olympic 

athletes used figs as a training food, and 

figs were also presented as laurels to the 

winners as the first Olympic “medal.” 

SPINACH: Will lose moisture very quickly, 

particularly the larger leaves, so store 

them in the coldest part of your walk-in. 

Keep the box closed and out of direct airflow 

from the fan. The larger leaves will 

yellow first as well, so look at those during 

preparation. By the way… When he 

was a boy in Austria, “I grew up eating a 

lot of Spinach. It’s still my favorite today.” 

California Governor Arnold Schwarzenegger. 

BARTLETT PEARS: Will store really well 

in the coldest part of your walk-in. The 

early season Bartletts will take longer to 

ripen, so pull them into the coolest part 

of your backroom, out of direct sunlight, 

and keep the lid on the carton to keep 

the Pears from dehydrating. By the way… 

The Bartlett Pear was originally called a 

“Williams” Pear in England, where it is 

still called today. When the first trees arrived 

in the new colonies, the name tags 

of the tree fell off, so importer Enoch Bartlett 

renamed the pear after himself. 


NO PHONES AT THE 

dinner table 

AKA #8418907 

AKA #9307184 

AKA #8990296 

A Washington D.C restaurant is 

implementing a no cell phone and 

camera policy for all diners. With 

the emergence of popular social 

media sites, restaurant owners 

are noticing more cell phones and 

cameras at the dinner table. The restaurant’s 

owner explained, “ It’s really about being 

polite to your fellow guests and your dining 

companions. If everyone brings out their phones, 

it detracts from the experience”. Although the 

restaurant appreciates its customers that tweet 

or update social media sites about their 

dining experience, they feel it should not be 

done during the meal. Although many diners 

may be surprised by the cell phone and 

camera ban at the restaurant, it is likely that it 

will not be the last restaurant to enforce such 

rules. “Personally, I almost always update my 

own social media accounts about my dining 

experiences. But I do not do it at the dinner 

table, I feel it’s impolite. I think this ban is a 

good idea, using the phone or camera at the 

dinner table should be discouraged,” explained 

one diner at the Washington restaurant. 

AKA #4419958 

AKA #4581575 

AKA #7863640 

AKA #3973963 

AKA #7343098 

20 


AKA #8419709 


RECIPE 

From Michael Hernandez, 

Culinary Chef 

from the Kitchen 

Grilled Shoulder Tender served with 

Roasted Fingerling Potatoes and 

Red Wine Demi. 

Charbroil Shoulder Tender to 

desired Temp. Roast off Fingerling 

potatoes, Coat with Olive oil, salt 

and pepper to taste. Prepare Knorr 

Red Wine Demi by adding water. 

0456244 1/10#AVG FULTON 

BEEF CHUCK SHLDR TENDER CH 

AKA #2171551 

0898890 1/10 LB PACKER 

POTATO FRESH FINGERLING MIXED 

AKA #1380314 

5710175 8/1 LB KNORR 

SAUCE MIX DEMI GLACE RED WINE 

GROW MY RESTAURANT 

As a busy restaurant 

operator, you need a simple, effective 

way to discover tips, tools 

and solutions to keep ahead of the 

competition. 

PepsiCo has launched 

Grow My Restaurant – 

a site dedicated to providing 

business professionals like 

you with everything you 

need to stay profitable 

and maintain loyal 

customers and employees. 

22 


No matter what the season 

it always pays to keep a 

clean establishment. 

AKA #8389415 AKA #8389423 AKA #1035536 


AKA #4378626 

AKA #4378642 

AKA #4892113 

What’s the difference between a sweet potato and a yam? 

Yams 

Yams are closely related to lilies and grasses. 

Native to Africa and Asia, yams vary in size 

from that of a small potato to a record 130 

pounds (as of 1999). There are over 600 varieties 

of yams and 95% of these crops are 

grown in Africa. Compared to sweet potatoes, 

yams are starchier and drier. 

Sweet Potatoes 

The many varieties of sweet 

potatoes (Ipomoea batatas) are 

members of the morning glory 

family, Convolvulacea. The skin 

color can range from white to 

yellow, red, purple or brown. The 

flesh also ranges in color from 

white to yellow, orange, or orange-red. 

Sweet potato varieties 

are classified as either ‘firm’ or 

‘soft’. When cooked, those in the 

‘firm’ category remain firm, while 

‘soft’ varieties become soft and 

moist. It is the ‘soft’ varieties 

that are often labeled as yams in 

the United States. 

24 


Hit A “Touchdown” 

With These Great Game Day Menu 

Ideas From Hormel Foods 

Smoked Buffalo Chicken Sandwich 

Toss Austin Blues Smoked Pulled Chicken 

(Sysco #5841871) with your favorite buffalo 

wing sauce. Spread chunky blue cheese 

dressing on both sides of a hamburger bun 

and top with buffalo chicken mixture. 

This also makes a great wrap! 

#1899079 BKRSIMP 60/.9 oz. 

Bebe Curved All-Butter Croissant 

Create these with #8286445 

BBRLCLS Sliced Ham 

and 

#7879737 Sysco Natural 

Sliced Mild Cheddar Cheese 

#6672711 AKA 

#0132153 AKA 

Chipotle Chicken Mac N’ Cheese 

Combine Café H Chicken Tinga (Sysco#0860973) 

with your favorite macaroni and cheese for a 

spicy, yet delicious take on the 

classic comfort dish. 

For more information, please contact Emily at 

(425) 635-0802 x 202 or elahern@hormel.com 


Sysco d Pies. 

The perfect addition 

to your holiday dessert menu. 

Imperial Brand Old Fashioned Fruit Pies –10“ 

9789934 6/49 oz. SYS IMP Old Fashioned Unbaked Apple Pie 

9785601 6/48 oz. SYS IMP Old Fashioned Unbaked Fruits 

of the Forest Pie 

Classic Brand Traditional Fruit Pies – 10” 

1972744 6/46 oz. SYS CLS Traditional Unbaked Apple Pie 

9784448 6/46 oz. SYS CLS Traditional Unbaked Blackberry Pie 

AKA #8012021 

1972728 6/46 oz. SYS CLS Traditional Unbaked Blueberry Pie 

1972702 6/46 oz. SYS CLS Traditional Unbaked Cherry Pie 

9784968 6/46 oz. SYS CLS Traditional Unbaked Peach Pie 

9785312 6/46 oz. SYS CLS Traditional Unbaked Strawberry Rhubarb Pie 

9784471 6/46 oz. SYS CLS Traditional Unbaked Dutch Apple Pie 

AKA #8012112 

Pumpkin Pies – 10” 

1972033 6/36 OZ SYS CLS PIE PECAN SOUTHERN 10” T&S 

9792607 6/46 OZ SYS CLS PIE PUMPKIN RTB 10” 

9792771 6/43 OZ SYS CLS PIE PUMPKIN T&S 10” 

AKA #7935942 

26 



6293641 12 ct 

PUMPKIN MINI PAINTED 

W/HAIR 

1184928 18 ct 

CORN ORNAMENTAL 

1189448 18 ct 

GOURD ORNAMENTAL 

2151439 40 ct Pumpkin, Mini 

2036705 1/5-10 lb Pumpkin, Small 

1184928 18 ct Corn, Ornamental / Fewel Farms, Prosser, WA 

1189448 18 lb Gourd, Ornamental / Fewel Farms, Prosser, WA 

2151439 40 ct Pumpkin, Mini / Fewel Farms, Prosser, WA 

2036705 1/5-10 lb Pumpkin, Small / Sterino Farms, Puyallup, WA 

Fall Issue through December 29, 2012 

Designed and distributed by Sysco Seattle, Inc. • PO Box 97054 • Kent, WA 98064-9754 • 206-622-2261 • 

www.syscoseattle.com • While we make every attempt to prepare this flyer with care, 

we reserve the right to adjust typographical, price and print errors.

Holiday - Sysco Seattle

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