Holiday - Sysco Seattle
Holiday - Sysco Seattle
Holiday - Sysco Seattle
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SOUND<br />
ADVISOR<br />
Oc t o b e r De c e m b e r 2012<br />
Vol. I Issue 2<br />
<strong>Holiday</strong><br />
SOLUTIONS<br />
#7760069 1/7-9#AV BBRLIMP<br />
HAM SPIRAL SLICED HONEY CURED<br />
Sound Advisor • Fall 2012<br />
LOCAL SUPPORT<br />
Snoqualmie Ice Cream<br />
Northern Fish<br />
Easterday Farms
FROM THE PUBLISHER<br />
Feel that nip in the air?<br />
See how quick that sun sets at the end of the day?<br />
That’s right, Fall is in the air and that means the <strong>Holiday</strong>s are just<br />
around the corner. Us Washingtonians really like our extended summer<br />
and our long Autumn season as it fades in to rain and the <strong>Holiday</strong>s.<br />
It is a great time to get outside and take in the glory of the Northwest<br />
and then end the day at one of our many terrific eating establishments.<br />
In this Fall edition of Sound Advisor you will find an emphasis on some<br />
of our local suppliers. Small, local companies that bring unique value<br />
to your operation. In addition you will find ideas for the <strong>Holiday</strong> season<br />
and products that can help you maximize your profits during this<br />
critical busy time. If you are one of our great customers, I hope you<br />
will glean some good information from this edition.<br />
If you haven’t tried <strong>Sysco</strong> yet, I hope you’ll take a look and if<br />
something catches your eye give us a call or put in a request through<br />
our website. We’d love to visit with you about becoming one of our<br />
many satisfied customers.<br />
At <strong>Sysco</strong> we are just like you. 500+ hard working people, living in the<br />
great Pacific Northwest, eating in your restaurants raising our families<br />
to be good stewards of the future.<br />
I hope you enjoy this Fall edition of our Sound Advisor.<br />
Sincerely,<br />
Matthew Myers<br />
Senior Vice President<br />
<strong>Sysco</strong> <strong>Seattle</strong>, Inc.<br />
2<br />
Sound Advisor • Fall 2012
Fresh Ricotta Tart with Gingerbread Crust<br />
(from Darigold FRESH Vol. 5!)<br />
2 cups gingerbread cookie crumbs (one 8-oz. box cookies, crumbled)<br />
1/4 cup Wholesome Farms by Darigold<br />
butter, melted (SUPC 9686080, 30/1#)<br />
2 cups ricotta cheese (see recipe on page 37 in<br />
Darigold FRESH Vol. 5 magazine)<br />
4 ounces cream cheese, softened<br />
2 eggs<br />
1/2 cup sugar<br />
1 tablespoon fresh lemon juice<br />
1 tablespoon fresh orange juice<br />
1 teaspoon freshly grated lemon peel<br />
1 teaspoon freshly grated orange peel<br />
Fresh-fruit garnish<br />
Combine cookie crumbs and butter in a small mixing bowl until<br />
crumbs are evenly coated; transfer to a 9-inch tart pan<br />
(or comparable) with a removable bottom. Press crumbs firmly into<br />
bottom and sides of the pan using the bottom of a metal measuring<br />
cup. Bake at 350°F for 5 minutes. Remove from oven to a wire rack<br />
and cool. Meanwhile, blend ricotta, cream cheese, eggs, sugar, juices<br />
and citrus peels until smooth. Pour filling into the cooled crust; bake<br />
until set (about 30 to 35 minutes). Cool completely on a wire rack.<br />
Just before serving garnish with fruit of choice. Dust with<br />
confectioners’ sugar if desired. Makes 8 servings.<br />
October is National<br />
Breast Cancer<br />
Awareness month.<br />
Pink ribbons indicate our<br />
Athena supporters!<br />
AKA #7544376<br />
AKA #7549359<br />
AKA #6687885<br />
4108932 24/500 ML ATHENA PURIFIED WATER (16.9 OZ)<br />
5080201 24/500 ML ATHENA PURIFIED WATER (16.9Z) AKA<br />
5233693 15/1 LTR ATHENA PURIFIED WATER<br />
5274713 24/8 OZ. ATHENA PURIFIED WATER<br />
7369582 1/20 LB ATHENA DARK CHOCOLATE CHERRY TRUFFLE<br />
Sound Advisor • Fall 2012<br />
3
Nuts to you - for<br />
a healthier diet<br />
Hungry for a quick snack?<br />
Nuts are tasty, convenient,<br />
and healthy. Their fiber and<br />
unsaturated fats can help<br />
lower LDL (“bad cholesterol”)<br />
levels, and they contain<br />
omega-3 fatty acids and vitamin<br />
E, both good for the heart.<br />
Just choose wisely. Although<br />
all nuts have health benefits,<br />
they’re best eaten raw or<br />
dry-roasted, not covered with<br />
chocolate, salt, or sugar. Here’s<br />
the breakdown on some of the<br />
most popular nuts (roasted,<br />
serving size 1 ounce):<br />
• Almonds: 169 calories;<br />
15 grams of fat (1.1 grams<br />
saturated vs. 12.9 grams<br />
unsaturated)<br />
• Cashews: 163 calories;<br />
13.1 grams of fat (2.6 g vs.<br />
10 g)<br />
• Macadamia Nuts: 204<br />
calories; 21.6 grams of fat<br />
(3.4 g vs. 17.2 g)<br />
• Peanuts: 166 calories; 14<br />
grams of fat (2 g vs. 11.4 g)<br />
• Pistachios: 161 calories;<br />
12.7 grams of fat (1.6 g vs.<br />
10.4 g)<br />
Need some fun fall and holiday theme ideas?<br />
College Bowl Games • Octoberfest • Thanksgiving Favorites • Winter Solstice •<br />
Festival of Lights • Jinglebells • Winterfest • New Year’s Bash<br />
Sound Advisor • Fall 2012
STORAGE TIPS…<br />
And Other Fun Facts<br />
APPLES: Must be kept ice cold. Taking<br />
apples from cold storage to warm and back<br />
to cold will cause condensation, which will<br />
break down the wax on the surface, turning<br />
the wax into a whitish film.<br />
By the way…Was the apple really the Forbidden<br />
Fruit in the Garden of Eden? Adam<br />
and Eve were naked, and apples ripen and<br />
color during cold Autumn nights. Some<br />
anthropologists believe it was actually the<br />
Mango.<br />
GRAPES: Should never be stored next to<br />
Green Onions. Grapes will absorb the Green<br />
Onion flavor.<br />
By the way… Grapes are one of the “Mission<br />
Fruits” in California, first taken to California<br />
by the Spanish monks, like Father<br />
Junipero Serra.<br />
TOMATOES: Should not be refrigerated.<br />
These are sub-tropical fruits and do not like<br />
the cold. Cold temperatures kill the flavor,<br />
stop the ripening and break down the molecular<br />
cell structure, causing the fruit to<br />
soften. Fully ripened fruit can be refrigerated,<br />
but not more than 48 hours.<br />
By the way…Tomatoes were once thought<br />
to kill you. In the 1600s, most service ware<br />
was made out of pewter. The acid from the<br />
tomato mixed with the metals in the pewter<br />
and would become toxic. Thomas Jefferson<br />
would walk around the streets of Philadelphia<br />
eating a tomato, proving that they<br />
wouldn’t kill you.<br />
ORANGES: Should be kept in the warmest<br />
part of your walk-in, and should be kept<br />
away from high humidity items, which can<br />
cause the orange to become spotted.<br />
By the way… Re-greening is a natural phenomenon<br />
that is caused by warmer summer<br />
temperatures producing more chlorophyll. It<br />
does not affect the juice or eating quality.<br />
Sound Advisor • Fall 2012 5
AKA #9304338<br />
AKA #9629957<br />
AKA #4690319<br />
AKA #7309024<br />
1117064 12/6 ct. Bun Basket Brioche 4.25”<br />
1117106 12/18 ct. Bun Basket Brioche Sli 2.5”<br />
6<br />
Sound Advisor • Fall 2012
Sound Advisor • Fall 2012 7
How to keep your<br />
cleaning staff safe<br />
Some of the most common<br />
workplace injuries<br />
occur among janitorial and<br />
housekeeping staff - and<br />
most can be avoided by<br />
ensuring workers to abide<br />
by a few simple rules:<br />
• Wear proper clothing<br />
and shoes.<br />
Depending on the duties involved, this<br />
may include the latest gloves or a back<br />
brace.<br />
• Be conscious of your surroundings.<br />
Check to see whether floors are wet or<br />
items have been left where they could<br />
cause a fall.<br />
• Don’t create makeshift stools.<br />
Many injuries occur when workers fall<br />
from chairs, tabletops, or other surfaces<br />
that weren’t meant to be used<br />
as step stools. Make sure workers use<br />
ladders and other appropriate equipment<br />
to access hard-to-reach areas.<br />
• Lift with a partner.<br />
Don’t attempt to lift a heavy load alone.<br />
Get someone to help.<br />
Monthly themes<br />
October is -<br />
National Breast Cancer<br />
Awareness Month<br />
National Caramel Month<br />
National Spinach Lovers’ Month<br />
November is -<br />
American Diabetes Month<br />
Peanut Butter Lovers’ Month<br />
December is -<br />
Root Vegetables &<br />
Exotic Fruits Month<br />
Safe Toys & Gifts Month<br />
AKA #0052324<br />
8<br />
Sound Advisor • Fall 2012
LOCAL SUPPLIER “SUPPORTING OUR COMMUNITY”<br />
Northern Fish, Tacoma, WA<br />
Northern Fish is local, family owned<br />
and operated. Four generations of the<br />
Swanes family have owned and operated<br />
Northern Fish Products, Inc. since<br />
it was purchased in 1912 by Johnnes<br />
Swanes, a Norwegian immigrant. His<br />
purchase included a horse and a wagon<br />
for fresh fish distribution. From this<br />
humble beginning, Northern Fish has<br />
become one of the premier suppliers of<br />
fish and seafood in the Pacific Northwest.<br />
Northern Fish is a leader in retail<br />
and foodservice distribution, our company<br />
has its own line of unique smoked<br />
products, and with its skilled employees,<br />
a wide range of processing capabilities.<br />
Since its inception, Northern Fish’s mission<br />
has been to provide consistent high<br />
quality products at competitive process<br />
through open and honest business relationships.<br />
Northern Fish is committed to maintaining<br />
the successful course we have<br />
traveled for the past century by continuing<br />
to provide our customers the service<br />
and quality they expect from Northern<br />
Fish Products, Inc.<br />
Sound Advisor • Fall 2012 9
AKA #1035536<br />
AKA #7549427<br />
AKA #1428438<br />
AKA #1409079<br />
SO MANY PEARS<br />
so LITTLE TIME!<br />
Summer 2012 Crossword Solution<br />
With so many varieties of pear to<br />
choose from, here are some tips to<br />
narrow down your search:<br />
Bosc pears are particularly good<br />
for cooking because they remain<br />
firm and retain their shape after<br />
being cooked.<br />
Anjou pears are best for poaching.<br />
Bartletts are good for baking and<br />
poaching, as well as in jams.<br />
Seckel pears are also frequently<br />
used for making preserves and<br />
jams along with being served<br />
fresh in salads.<br />
10<br />
Sound Advisor • Fall 2012
#4882454 106/3oz<br />
Gourmet Harvest<br />
Fruit Nut Cookie<br />
Dough AKA #1491630<br />
For a healthy cookie<br />
choice this holiday<br />
season, bake up some<br />
all natural Hopes Harvest<br />
fruit and nut cookies,<br />
which is chocked full of<br />
cranberries, walnuts,<br />
raisins, honey & coconut<br />
and made with whole<br />
wheat flour & rolled with<br />
oats and 100% real<br />
butter. A soft and<br />
delicious choice!<br />
#6886824 213/1.5oz Gourmet<br />
Gingerbread Cookie Dough<br />
Soft, sweet, and<br />
chewy, this Gourmet<br />
Ginger cookie is made<br />
with 100 % real butter<br />
and lots of spices.<br />
Made from scratch<br />
with unique flavor and<br />
unsurpassed quality.<br />
Superb choice for the<br />
holidays!<br />
AKA #9161001<br />
AKA #1028501<br />
Value Added Services<br />
Now more than ever, a restaurant operator needs<br />
business success tools that help to better manage<br />
and improve day-to-day operations.<br />
• Payroll Services<br />
• P.O.S. Systems<br />
• Advertising<br />
• Menu Design<br />
• Oil Waste P/U<br />
• ATM Machines<br />
• Bar Management<br />
• Video Marketing<br />
• Credit Card Programs<br />
• Marketing<br />
• Restaurant Design<br />
• Menu Boards<br />
• Appliance Repair<br />
• Website<br />
• Signs<br />
Daily’s Honey Cured Bacon is Center Cut and<br />
“Sliced Fresh to Order Each Week”.<br />
Never sliced ahead and stored in cold storage.<br />
Daily’s is made in Missoula Montana<br />
and is a Northwest Tradition like no other!<br />
Daily’s uses Fresh USDA Inspected<br />
Hand Trimmed Bellies.<br />
Daily’s Honey Cured Bacon is cured with<br />
USDA Grade A Honey and is smoked with<br />
Natural Hardwood Hickory.<br />
For more visit Daily’s on the<br />
web at www.dailysmeats.com<br />
Sound Advisor • Fall 2012 11
LOCAL SUPPLIER “SUPPORTING OUR COMMUNITY”<br />
e’ve been making the<br />
world’s most perfect ice cream,<br />
custard, gelato, sherbet, and<br />
sorbet right here in Washington<br />
for the past 15 years.<br />
If you visit us at Snoqualmie<br />
Ice Cream in Maltby,<br />
Washington, you will quickly<br />
see why we’re different. Our<br />
founders, Barry and Shahnaz<br />
Bettinger are passionate; they<br />
are passionate about making<br />
the world’s most perfect ice<br />
cream to share with you.<br />
We’ve been here in Maltby<br />
for the past seven years after<br />
small beginnings 15 years<br />
ago in an industrial park in<br />
Lynnwood, Washington. It has<br />
always Barry and Shahnaz’s<br />
dream to work together to<br />
cultivate a meaningful business<br />
and they are here every<br />
day making that happen.<br />
Originally from upstate New<br />
York, they made the move to<br />
Washington State in the nineties<br />
with the dream of building<br />
their ice cream business here<br />
in the Pacific Northwest. Barry<br />
grew up on a farm in New<br />
York State and later came to<br />
manage a large dairy factory<br />
on the east coast. There he<br />
learned the ins and outs of<br />
the dairy business, learning<br />
just about everything there is<br />
to know about the dairy business<br />
that he would later apply<br />
to his own business.<br />
How we make our ice cream<br />
Here in Maltby you can find<br />
a café, factory, kitchen, and<br />
farm that comprise all facets<br />
12<br />
W<br />
of this dynamic<br />
business. Producing<br />
nearly<br />
700,000 pints<br />
of ice cream<br />
annually, we<br />
are growing at<br />
a rapid pace.<br />
From our busy<br />
kitchen we develop<br />
and test<br />
new recipes<br />
(we have over<br />
800 recipes!),<br />
bake ingredients<br />
like ginger<br />
snap, cookie<br />
dough, and the<br />
fruit ripples for<br />
our ice cream,<br />
while also fulfilling orders for<br />
our customers throughout the<br />
Puget Sound and the rest of<br />
the country.<br />
We take pride in our product<br />
and produce it in the best<br />
way possible. Our ice cream<br />
has the highest cream content<br />
of any of the market at<br />
19%. Our vat pasteurization<br />
process differs from the competitions.<br />
We pasteurize the<br />
milk and cream for a longer<br />
time and at a lower temperature,<br />
locking in the dairy flavors<br />
that make our products<br />
the richest, creamiest dessert<br />
out there. In addition to<br />
a marvelous mouth feel and<br />
flavor, we seek to keep our<br />
products as all-natural as possible<br />
by leaving out additional<br />
dyes, colorings or corn syrup,<br />
unless by specific customer<br />
request. We make our treats<br />
Cherry Vanilla and Checkered Chocolate are the two<br />
newest flavors in pints from Snoqualmie Ice Cream.<br />
in small batches so it’s always<br />
fresh to you. We don’t add a<br />
lot of air to our ice cream so<br />
we can deliver more cream,<br />
more density, and more ounces<br />
of rich, creamy goodness<br />
to our customers.<br />
Growing the Ingredients<br />
for Success on our Farm<br />
We always strive to source<br />
the freshest ingredients as locally<br />
as possible. We recently<br />
completed our 1.5 acre minifarm<br />
adjacent to our factory<br />
where many of the ingredients<br />
for our ice cream are<br />
grown including: blackberries,<br />
huckleberries, cherries, lavender,<br />
strawberries, cucumbers,<br />
quince, lemons, limes,<br />
ginger, currant, peaches, apples,<br />
pears, and much, much<br />
more! In 2012 we added 200<br />
continued on page 13<br />
Sound Advisor • Fall 2012
chicks to our chicken coop to<br />
lay eggs which we’ll use in our<br />
custards and a select few gelato<br />
recipes. The chicken coop<br />
features a sustainable green<br />
roof to help moderate the<br />
temperature for our chickens<br />
as well as to distribute rainwater<br />
runoff more evenly.<br />
In 2013 we will add an apiary<br />
with honey bees that will<br />
help to naturally pollinate our<br />
plants. We will use their honey<br />
for recipes like our honey<br />
lavender ice cream.<br />
Sustainability and Commitment<br />
to our Community<br />
While our passion is making<br />
ice cream, we are much more<br />
than that. We are staunchly<br />
committed to sustainability in<br />
everything we do. From our<br />
building design to the compostable<br />
cups and spoons we<br />
use in our café, our impact on<br />
the community and our envi-<br />
SNOQUALMIE continued from page 12<br />
ronment are always at<br />
forefront of our minds.<br />
Barry’s commitment<br />
to sustainable business<br />
began years ago back<br />
in New York where his<br />
father set an example<br />
by being one of the<br />
first conservation farmers<br />
around (there was<br />
no sustainability back<br />
then). His father instilled<br />
in him the value<br />
of re-using materials<br />
and preserving natural<br />
resources to make a<br />
great product and a far<br />
better world.<br />
Our café and<br />
farm is a model of<br />
sustainable, low impact<br />
design. Barry and<br />
Shahnaz looked long<br />
Amongst other sustainable features around the and hard for the perfect<br />
place to build their<br />
plant, the Snoqualmie Ice Cream factory features<br />
solar panels to generate renewable energy.<br />
business and settled on<br />
property with a singlefamily<br />
dwelling here in Maltby.<br />
Re-using as much of the existing<br />
building as they could,<br />
they minimized the materials<br />
that were carted away to<br />
the landfill during the building<br />
phase. Further design considerations<br />
were given to the use<br />
of power and the impact on<br />
the environment and can be<br />
witnessed around the property.<br />
Highlights of<br />
sustainable design<br />
on our property<br />
include:<br />
• Our parking lot<br />
is made of pervious<br />
concrete allowing<br />
rainwater<br />
to drain evenly to<br />
nourish the native<br />
soil below. The<br />
rainwater then<br />
moves through<br />
the ground, replenishing<br />
the groundwater<br />
while also being absorbed by<br />
surrounding vegetation, or<br />
by evaporation. This reduces<br />
flooding by reducing the<br />
amount of water released into<br />
storm drains and pipes, ensuring<br />
pollutants won’t reach<br />
the streams that are homes<br />
for salmon.<br />
• Bio-filtration Swales (bioswales)<br />
are ditches surrounding<br />
our plant and farm that are<br />
lined with grass and plants to<br />
filter water and slow the runoff<br />
through them, releasing<br />
excess water back into the<br />
soil and reducing the amount<br />
of runoff that goes into storm<br />
drains nearby.<br />
• Our plant features solar<br />
panels to generate renewable<br />
energy. The location for the<br />
plant used to be a single-family<br />
home and we preserved as<br />
much of the original structure<br />
during construction to minimize<br />
materials sent to landfills.<br />
• State of the art energy efficient<br />
lighting, refrigeration<br />
and compressors, along with<br />
heat recovery systems, significantly<br />
reduce our energy and<br />
water usage.<br />
• Waste heat recovered from<br />
the machinery in the ice<br />
continued on page 17<br />
Sound Advisor • Fall 2012 13
LOCAL SUPPLIER “SUPPORTING OUR COMMUNITY”<br />
Easterday has two facilities for the<br />
sorting and packaging of onions.<br />
Our original location in Pasco, WA is<br />
still the largest and is where most of<br />
our yellow-Spanish are packed. In<br />
2005 we started a second operation<br />
in Othello, WA. This packing house<br />
is where most all of Easterday’s red<br />
and white onions are packed.<br />
Easterday’s state of the art packing facilities<br />
guarantees that customers receive the size of onion<br />
they choose in a bag. The new sizing machine<br />
pictured on your right optically sizes each onion that<br />
passes through it’s cameras, taking a picture of each<br />
onion 24 times. The onion then proceeds over a<br />
weigh bridge where the perfect size onion is tipped<br />
into the customer’s selected size and bag.<br />
14<br />
Sound Advisor • Fall 2012
October<br />
Fresh Produce<br />
October is National Apple Month – Apples protect your heart, prevent constipation, block<br />
diarrhea and improve lung capacity and cushion joints. What a coincident that October would<br />
also be National Caramel month.<br />
Washington Apple Harvests – Gala’s, late August to early September / Jonah Gold’s, early to<br />
October is Spinach Lovers Month – Promote fresh Spinach Salads and Florentine entrées.<br />
October is National Breast Cancer Awareness Month – Apricots, assorted beans, beets,<br />
blueberries, broccoli, cabbage and assorted Savoy’s, cantaloupe, carrots, cauliflower, cherries,<br />
chestnuts, chili peppers, figs, fish, garlic, grapefruit, grapes, green tea, lemons, limes<br />
mangos, mushrooms, oats, olive oil, onions, oranges, peaches, peanuts, rice, strawberries,<br />
sweet potatoes and yams, walnuts water, watermelon, wheat germ and wheat bran combats<br />
cancer.<br />
November<br />
The month of November hosts National Fig week, National Pomegranate month, Vegan<br />
Awareness month as well as American Diabetes month and National Hunger Awareness<br />
Month.<br />
November Harvest – Local cucumbers, bell peppers, cabbage, lettuce assorted greens are<br />
susceptible to finishing at first frost. A few hearty root vegs, chards & greens will wait for a<br />
ground hardening freeze to stop production. Cranberry bogs outside of Aberdeen and<br />
Hoquiam, WA, flooded, berries floated & packed. “The first to find cranberries edible by<br />
sweetening the berries, perhaps, had ties to those who figured out how to calm down the<br />
pucker factor olives create prior to soaking in a brine.” West coast tomatoes start from Baja<br />
Mexico prior to moving into mainland, California summer season finishes early November.<br />
Assorted row crop veg starts in winter desert regions and transition from Huron to Yuma,<br />
AZ will near complete after the Thanksgiving holiday (unless Mom Nature says otherwise).<br />
Melons will transition south into mainland Mexico with eggplant, soft squash, cucumbers, bell<br />
peppers, other assorted vine veg, fruit and greens. Stone fruit imports from Chile are underway<br />
by the end of the month. We will return to central California late March after Salinas<br />
Valley has a well deserved rest from salad plant production.<br />
Figs promote weight loss, help stop strokes, lowers cholesterol, combats cancer and controls<br />
blood pressure.<br />
Pomegranates were first grown in San Joaquin Valley a few hundred years ago. Their season<br />
starts early fall and peaks thru December and finishes late January.<br />
Avocados, flax, oats, olive oil and rice help battle diabetes.<br />
December<br />
December Harvests – Florida kicks off the start of their strawberry season and west coast<br />
production shifts to Coachella. Central valley grapes finish, Chilean imports will follow soon.<br />
California avocado season is slow to start at the turn of the year. Avocados from Michoacán<br />
Mexico are at the peak of their season at the turn of the year.<br />
Happy <strong>Holiday</strong>s. Enjoy a “fresh” and healthy New Year !<br />
Your <strong>Sysco</strong> <strong>Seattle</strong> Produce Team<br />
Sound Advisor • Fall 2012 15
“I made a<br />
commitment to<br />
completely cut<br />
out drinking<br />
and anything<br />
that might<br />
hamper me<br />
from getting<br />
my mind and<br />
body together.<br />
And the<br />
floodgates of<br />
goodness have<br />
opened upon<br />
me - spiritually<br />
and financially.”<br />
- Denzel Washington<br />
“Carry out a<br />
random act of<br />
kindness, with<br />
no expectation<br />
of reward, safe<br />
in the knowledge<br />
that one<br />
day someone<br />
might do the<br />
same for you.”<br />
- Princess Diana<br />
“Endeavors<br />
succeed or fail<br />
because of<br />
the people<br />
involved. Only<br />
by attracting<br />
the best people<br />
will you<br />
accomplish<br />
great deeds.”<br />
- Colin Powell<br />
“When our<br />
relatives are<br />
at home, we<br />
have to think<br />
of all their<br />
good points<br />
or it would be<br />
impossible to<br />
endure them.”<br />
- George Bernard<br />
Shaw<br />
16<br />
Sound Advisor • Fall 2012
SNOQUALMIE continued from page 13<br />
AKA #8962300<br />
cream making process heats the building and<br />
provides all of the hot water needed for production.<br />
• Removing heat generated by the machines<br />
and utilizing it throughout the plant decreased<br />
the load on the cooling fans by 75%, significantly<br />
reducing electricity usage.<br />
• Energy for lighting was reduced by 50%<br />
by installing T5 fluorescent fixtures instead of<br />
metal halide lights in the production area.<br />
• The large ice cream freezer was originally<br />
cooled with water at a rate of about 200 gallons<br />
per hour. Through redesign, the freezer<br />
is now completely air cooled greatly reducing<br />
water usage.<br />
• Our sustainability philosophy in the café<br />
is to provide food waste to the chickens, as<br />
appropriate for their dietary requirements.<br />
The rest we compost first, recycle second, and<br />
reserve garbage as the final choice for our<br />
waste.<br />
We are loyal to our customers and business<br />
partners, supporting their efforts every chance<br />
we get and helping to promote their business<br />
alongside our own. We are committed to our<br />
employees and their families as if they are our<br />
own, offering tuition reimbursement and generous<br />
benefits packages for employees.<br />
This is how we work and how we live. We<br />
don’t have to do things the way we do, but<br />
when your passion and commitment is to<br />
make the perfect ice cream while also making<br />
the world a better place, it’s simply the right<br />
thing to do.<br />
AKA #1512237<br />
AKA #1512252<br />
AKA #1512278<br />
Snoqualmie Ice Cream<br />
www.snoqualmieicecream.com<br />
www.facebook.com/SnoqualmieIceCream<br />
Twitter.com @SnoqIceCream<br />
21106 86th Ave SE, Snohomish, WA 98296<br />
(360) 668-8535<br />
Contact<br />
Victoria Jones (425) 218-3049<br />
Victoria@snoqualmieicecream.com<br />
Sound Advisor • Fall 2012 17
Don’t overdo the holiday eating<br />
The December holidays are a time of joy, remembrance,<br />
and food. Mostly food, it seems, and that<br />
makes it hard to stick to a healthy diet.<br />
You don’t have to wait until New Year’s Day to<br />
renew your commitment to nutritional sanity, and<br />
you don’t have to practice complete denial, either.<br />
Follow this advice to maintain some balance:<br />
• Don’t skip meals. If you avoid lunch in order to<br />
offset a big family dinner, you’ll probably eat more<br />
because you’re extra hungry. Eat breakfast and<br />
lunch so you’re able to control you appetite when<br />
the mashed potatoes and gravy come your way.<br />
• Exercise portion control. Don’t overload your<br />
plate. Take sensible portions of whatever comes<br />
your way, and you won’t feel compelled to consume<br />
every last bite in order to avoid wasting<br />
food.<br />
• Eat slowly. Your stomach can fill up before<br />
you’re aware of it, which means you may eat more<br />
than you really want or need - leaving you stuffed<br />
and uncomfortable. Make an effort to put down<br />
your fork and chew thoroughly between bites,<br />
and drink plenty of water before and during your<br />
meal.<br />
• Sit with the right people. If possible, sit<br />
next to a companion whose eating habits mirror<br />
the example you want to follow. If your partner<br />
is an athlete with an enormous appetite, you’ll<br />
tend to eat a similar amount, but if you’re sitting<br />
next to someone who’s watching his or her<br />
weight, chances are you’ll exercise the same<br />
self-control.<br />
• Focus on the holiday. Remember that holidays<br />
are about more than just eating. Make an<br />
effort to talk to people and enjoy the season<br />
without just concentrating on food.<br />
• Get right back on track. If none of the<br />
above advice works, don’t waste time beating<br />
yourself up over it. Just remind yourself of the<br />
long-term benefits of healthy eating to motive<br />
your return to good habits.<br />
18<br />
Sound Advisor • Fall 2012
STORAGE TIPS…<br />
And Other Fun Facts<br />
EGGPLANT: Is very susceptible to chill<br />
damage. Eggplant loves the heat, which<br />
is why the BEST Eggplant is harvested<br />
during summer months. Store in the<br />
warmest part of your walk-in. The longer<br />
Eggplant is refrigerated, the more<br />
susceptible to chill damage. By the way…<br />
“Eggplant Caviar” (baba ghanoush) is a<br />
popular Greek spread. The largest serving<br />
of baba ghanoush was prepared in Dubai,<br />
Greece on June 28, 2001. The recipe began:<br />
“Take 5,500 pounds of Eggplant…”<br />
AKA #7422609<br />
AKA #0370631<br />
FIGS: Will ripen best at room temperature.<br />
If you must store them, arrange in<br />
a single layer on a paper-towel-lined tray,<br />
covered with plastic wrap. By the way…<br />
Every inhabitant of Athens, Greece, including<br />
Plato, was a “philosykos.”<br />
Literally translated, “a friend of the fig.”<br />
As a token of honor, the early Olympic<br />
athletes used figs as a training food, and<br />
figs were also presented as laurels to the<br />
winners as the first Olympic “medal.”<br />
SPINACH: Will lose moisture very quickly,<br />
particularly the larger leaves, so store<br />
them in the coldest part of your walk-in.<br />
Keep the box closed and out of direct airflow<br />
from the fan. The larger leaves will<br />
yellow first as well, so look at those during<br />
preparation. By the way… When he<br />
was a boy in Austria, “I grew up eating a<br />
lot of Spinach. It’s still my favorite today.”<br />
California Governor Arnold Schwarzenegger.<br />
BARTLETT PEARS: Will store really well<br />
in the coldest part of your walk-in. The<br />
early season Bartletts will take longer to<br />
ripen, so pull them into the coolest part<br />
of your backroom, out of direct sunlight,<br />
and keep the lid on the carton to keep<br />
the Pears from dehydrating. By the way…<br />
The Bartlett Pear was originally called a<br />
“Williams” Pear in England, where it is<br />
still called today. When the first trees arrived<br />
in the new colonies, the name tags<br />
of the tree fell off, so importer Enoch Bartlett<br />
renamed the pear after himself.<br />
Sound Advisor • Fall 2012 19
NO PHONES AT THE<br />
dinner table<br />
AKA #8418907<br />
AKA #9307184<br />
AKA #8990296<br />
A Washington D.C restaurant is<br />
implementing a no cell phone and<br />
camera policy for all diners. With<br />
the emergence of popular social<br />
media sites, restaurant owners<br />
are noticing more cell phones and<br />
cameras at the dinner table. The restaurant’s<br />
owner explained, “ It’s really about being<br />
polite to your fellow guests and your dining<br />
companions. If everyone brings out their phones,<br />
it detracts from the experience”. Although the<br />
restaurant appreciates its customers that tweet<br />
or update social media sites about their<br />
dining experience, they feel it should not be<br />
done during the meal. Although many diners<br />
may be surprised by the cell phone and<br />
camera ban at the restaurant, it is likely that it<br />
will not be the last restaurant to enforce such<br />
rules. “Personally, I almost always update my<br />
own social media accounts about my dining<br />
experiences. But I do not do it at the dinner<br />
table, I feel it’s impolite. I think this ban is a<br />
good idea, using the phone or camera at the<br />
dinner table should be discouraged,” explained<br />
one diner at the Washington restaurant.<br />
AKA #4419958<br />
AKA #4581575<br />
AKA #7863640<br />
AKA #3973963<br />
AKA #7343098<br />
20<br />
Sound Advisor • Fall 2012
AKA #8419709<br />
Sound Advisor • Fall 2012 21
RECIPE<br />
From Michael Hernandez,<br />
Culinary Chef<br />
from the Kitchen<br />
Grilled Shoulder Tender served with<br />
Roasted Fingerling Potatoes and<br />
Red Wine Demi.<br />
Charbroil Shoulder Tender to<br />
desired Temp. Roast off Fingerling<br />
potatoes, Coat with Olive oil, salt<br />
and pepper to taste. Prepare Knorr<br />
Red Wine Demi by adding water.<br />
0456244 1/10#AVG FULTON<br />
BEEF CHUCK SHLDR TENDER CH<br />
AKA #2171551<br />
0898890 1/10 LB PACKER<br />
POTATO FRESH FINGERLING MIXED<br />
AKA #1380314<br />
5710175 8/1 LB KNORR<br />
SAUCE MIX DEMI GLACE RED WINE<br />
GROW MY RESTAURANT<br />
As a busy restaurant<br />
operator, you need a simple, effective<br />
way to discover tips, tools<br />
and solutions to keep ahead of the<br />
competition.<br />
PepsiCo has launched<br />
Grow My Restaurant –<br />
a site dedicated to providing<br />
business professionals like<br />
you with everything you<br />
need to stay profitable<br />
and maintain loyal<br />
customers and employees.<br />
22<br />
Sound Advisor • Fall 2012
No matter what the season<br />
it always pays to keep a<br />
clean establishment.<br />
AKA #8389415 AKA #8389423 AKA #1035536<br />
Sound Advisor • Fall 2012 23
AKA #4378626<br />
AKA #4378642<br />
AKA #4892113<br />
What’s the difference between a sweet potato and a yam?<br />
Yams<br />
Yams are closely related to lilies and grasses.<br />
Native to Africa and Asia, yams vary in size<br />
from that of a small potato to a record 130<br />
pounds (as of 1999). There are over 600 varieties<br />
of yams and 95% of these crops are<br />
grown in Africa. Compared to sweet potatoes,<br />
yams are starchier and drier.<br />
Sweet Potatoes<br />
The many varieties of sweet<br />
potatoes (Ipomoea batatas) are<br />
members of the morning glory<br />
family, Convolvulacea. The skin<br />
color can range from white to<br />
yellow, red, purple or brown. The<br />
flesh also ranges in color from<br />
white to yellow, orange, or orange-red.<br />
Sweet potato varieties<br />
are classified as either ‘firm’ or<br />
‘soft’. When cooked, those in the<br />
‘firm’ category remain firm, while<br />
‘soft’ varieties become soft and<br />
moist. It is the ‘soft’ varieties<br />
that are often labeled as yams in<br />
the United States.<br />
24<br />
Sound Advisor • Fall 2012
Hit A “Touchdown”<br />
With These Great Game Day Menu<br />
Ideas From Hormel Foods<br />
Smoked Buffalo Chicken Sandwich<br />
Toss Austin Blues Smoked Pulled Chicken<br />
(<strong>Sysco</strong> #5841871) with your favorite buffalo<br />
wing sauce. Spread chunky blue cheese<br />
dressing on both sides of a hamburger bun<br />
and top with buffalo chicken mixture.<br />
This also makes a great wrap!<br />
#1899079 BKRSIMP 60/.9 oz.<br />
Bebe Curved All-Butter Croissant<br />
Create these with #8286445<br />
BBRLCLS Sliced Ham<br />
and<br />
#7879737 <strong>Sysco</strong> Natural<br />
Sliced Mild Cheddar Cheese<br />
#6672711 AKA<br />
#0132153 AKA<br />
Chipotle Chicken Mac N’ Cheese<br />
Combine Café H Chicken Tinga (<strong>Sysco</strong>#0860973)<br />
with your favorite macaroni and cheese for a<br />
spicy, yet delicious take on the<br />
classic comfort dish.<br />
For more information, please contact Emily at<br />
(425) 635-0802 x 202 or elahern@hormel.com<br />
Sound Advisor • Fall 2012 25
<strong>Sysco</strong> d Pies.<br />
The perfect addition<br />
to your holiday dessert menu.<br />
Imperial Brand Old Fashioned Fruit Pies –10“<br />
9789934 6/49 oz. SYS IMP Old Fashioned Unbaked Apple Pie<br />
9785601 6/48 oz. SYS IMP Old Fashioned Unbaked Fruits<br />
of the Forest Pie<br />
Classic Brand Traditional Fruit Pies – 10”<br />
1972744 6/46 oz. SYS CLS Traditional Unbaked Apple Pie<br />
9784448 6/46 oz. SYS CLS Traditional Unbaked Blackberry Pie<br />
AKA #8012021<br />
1972728 6/46 oz. SYS CLS Traditional Unbaked Blueberry Pie<br />
1972702 6/46 oz. SYS CLS Traditional Unbaked Cherry Pie<br />
9784968 6/46 oz. SYS CLS Traditional Unbaked Peach Pie<br />
9785312 6/46 oz. SYS CLS Traditional Unbaked Strawberry Rhubarb Pie<br />
9784471 6/46 oz. SYS CLS Traditional Unbaked Dutch Apple Pie<br />
AKA #8012112<br />
Pumpkin Pies – 10”<br />
1972033 6/36 OZ SYS CLS PIE PECAN SOUTHERN 10” T&S<br />
9792607 6/46 OZ SYS CLS PIE PUMPKIN RTB 10”<br />
9792771 6/43 OZ SYS CLS PIE PUMPKIN T&S 10”<br />
AKA #7935942<br />
26<br />
Sound Advisor • Fall 2012
Sound Advisor • Fall 2012 27
6293641 12 ct<br />
PUMPKIN MINI PAINTED<br />
W/HAIR<br />
1184928 18 ct<br />
CORN ORNAMENTAL<br />
1189448 18 ct<br />
GOURD ORNAMENTAL<br />
2151439 40 ct Pumpkin, Mini<br />
2036705 1/5-10 lb Pumpkin, Small<br />
1184928 18 ct Corn, Ornamental / Fewel Farms, Prosser, WA<br />
1189448 18 lb Gourd, Ornamental / Fewel Farms, Prosser, WA<br />
2151439 40 ct Pumpkin, Mini / Fewel Farms, Prosser, WA<br />
2036705 1/5-10 lb Pumpkin, Small / Sterino Farms, Puyallup, WA<br />
Fall Issue through December 29, 2012<br />
Designed and distributed by <strong>Sysco</strong> <strong>Seattle</strong>, Inc. • PO Box 97054 • Kent, WA 98064-9754 • 206-622-2261 •<br />
www.syscoseattle.com • While we make every attempt to prepare this flyer with care,<br />
we reserve the right to adjust typographical, price and print errors.<br />
Sound Advisor • Fall 2012