Professional Documents
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FOOD PEOPLE
Braise
Women
Family Dining
PLUS
Inspectors
Ace the test,
page 52
FANNING
OUT
LAND O LAKES
SIMPLY
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WINTER 2015
FOOD
COVER STORY
Cran k i t Out
12
He ad s or Ta ils
16
Taki n g Ro o t
20
L on g an d Slow
FOOD PEOPLE
36
Tal k S h op
40
42
Forget The Big Applethe biggest culinary destination is across the bridge.
IT PAYS
TO BRAISE
PAGE 20
46
Me e t t he Par ents
52
62
IN EVERY ISSUE
FOOD
29
Tre n d Tra c ke r
Industry forecasts that you can bank on.
FOOD PEOPLE
32
St aff Me a l
The one time its OK to steal from your grandma.
49
A sk t h e Fo o d Fa nati c
57
P R Ma c hi ne
58
60
i He l p
64
By t h e Nu mbe r s
Pork is king.
UNEARTH
CREATIVE
TAKES ON ROOT
VEGETABLES
PAGE 16
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FOOD
Most foods that endure generations evolve with the times. Pa s ta, however, is staying relevant
by devolving. In line with the artisanal boom, some restaurants
are getting back to basics and
crafting their own pastas the
way people did long before dried
variations became mainstream:
with flour, water and, for the
most part, their hands.
Its a matter of care and craftsmanship thats
passed through the generations, says Ryan
Bartlow, chef de cuisine at Frankies 570 in New
York. Ive learned from the Franks (owners
Frank Castronovo and Frank Falcinelli), who
learned to cook from their grandparents. Now
Bartlow is teaching a new generation of chefs
to mix and knead, roll and thin, and extrude
and cut.
Flour Power
it a little bit drier.Strings? Somewhere in between. But nothing else matters if the dough is
not mixed properly. This means making sure
the liquid-to-dry ratio is right and the dough
has mixed long enough for the gluten to develop, Rubino says.
While most recipes are strictly defined and
scientific in nature, even the best chefs still employ trial and error. Ricotta goes in our cavatelli
recipe so sometimes you have to add water to
it or not, depending on the humidity, Bartlow
says. It takes hundreds of times to get it right.
If there is a trick to it, it is practice and knowing
the feel and the look, how to do it and why.
Making pasta by hand is undoubtedly labor intensive. At Spinasse, two full-time employees
and one part-timer are dedicated to its production. But like any expense, its all about balancing overall food and labor costs.
The training process takes a few months
of making mistakes and refining technique,
Stratton says. But the margin is large enough to
compensate for labor costs. Even when using
first-class foodstuffs, flour and eggs are inexpensive. This allows restaurants to experiment
with pricier accompaniments such as pig trotters or rabbit livers while still maintaining an
appropriate food cost.
Pasta is pure profit, Bartlow says. The
way the margins break down, it makes perfect
sense. The handmade options at Frankies 570
range between $15 and $22 while Spinasses
pastas run from $15 to $26.
Some restaurants, like Nellcte in Chicago
(where pasta dishes run $6 to $17), have taken
the handmade approach to extremes by grinding their own flour with a custom-made mill.
This produces a flavorful, aromatic product
ready-made flour cant replicate.
When you buy already-ground flour at the
grocery store, it could have been sitting on the
shelf for over a year, says Jared Van Camp,
Nellctes chef-partner. Thats akin to grinding black peppercorn on the spot versus buying
pre-ground pepper.
The noodles rougher texture enables, say,
the pine nut pesto to cling better to Nellctes
chilled squid ink strozzapreti with Maine lobster, Fresno chilies and scallions. And the taste
10
Saffron Cavatelli
with Anchovy,
Cauliflower and
Sultana Raisins
Chef de Cuisine Merick Devine
Frasca, Boulder, Colorado
BIG TIP
Training a cook to make pasta can
be painstaking but passing on the
trade can improve kitchen morale.
Not only are we creating a better
product, we have a skill to teach
someone, says Jonah Rhodehamel of Oliveto. That keeps employees here longer. It is cheaper
in the long run. The prep pays
off, too. Fresh pasta takes a few
minutes to cook, while dried pasta
can take up to 13 minutes.
11
A
D
E
H
or
TA I L S
THE TIME IS
RIGHT TO TAKE
A CHANCE ON
BOUILLABAISSE
BY HEATHER LALLEY
12
Backyard Fishing
13
Stock Brokers
Fish and seafood, as chefs know, dont come cheap. So, how
are they turning a profit on bouillabaisse?
Most restaurants serving a bouillabaisse variation make
the broth ahead but prepare the bouillabaisse to order. At
Cicchetti, portioning ensures each order gets a half a lobster, two prawns, eight mussels and one baby octopus.
Taylor, of the Scarlet Rabbit, agrees. Its all about portioning, he says. We control exactly what the customer
gets. We dont ladle it out of the pot.
Using local, seasonal fish and produce is another way to
control costs on the dish, particularly utilizing scraps from
cutting fillets. And fish bones never go to waste when they
can be used to flavor stock.
Were capitalizing on something were already selling,
Biddulph says. Its a dish that exists to cross-utilize other
ingredients in the kitchen. Were preventing waste and not
purchasing anything additional for the dish. n
Heather Lalley is a Chicago-based writer and classically
trained chef.
TELL ME
A STORY
Bouillabaisse is a dish known for its richness. Legend has
it that Venus served bouillabaisse to her husband, Vulcan,
to lull him to sleep while she consorted with Mars, says
Clifford A. Wright, a food historian. The dishs name first
appeared in a dictionary from 1785, where it is described
as a fishermans term, a sort of ragout consisting of boiling
some fish in seawater.
14
RE-INVENTING
BOUILLABAISSE
Bouillabaisse-inspired dishes are
hitting menus around the country
often in surprising forms:
Rabbit in Flavors of Bouillabaisse
(saffron ravioli with rack of rabbit,
turnips, carrots, leeks, tomatoes
and rouille), $55 as part of a twocourse dinner, Batard, New York
Bouillabaise de Mariscos Espanol
(Spanish seafood soup with clams,
mussels, shrimp, calamari, scallops
and seasonal fish), $28, Galvez,
New Orleans
Seafood Stew
(mussels, lobster, shrimp, calamari,
white fish and chorizo), $30, Ward
8 in Boston
New England-Style Bouillabaisse
(oven-roasted cod, shrimp, crab,
clams and new potatoes), $30
Adelene, Ocean City, New Jersey
Cotija,
Ay, Caramba!
of the
16
Growing in popularity as chefs continue partnering with local farms, root vegetables are proving
they can do more than be roasted with sea salt and
olive oil. These underground dwellers are making
a statement as the stars of appetizers, chunky or
pureed soups (roast first) and side dishes (often
pickled). Theyre also infusing ice cream, sweet
custard and vodka. And in a nod to sustainability,
the once discarded tops are appearing in a number
of dishes, helping overall food costs.
Step into the underground world of root vegetables and their limitless possibilities.
foodfanatics.com | FOOD FANATICS
17
PARSNIPS
TURNIPS
Parsnip cake
Nectar, Berwyn, Pennsylvania
RADISH
TOPS
BEETS
CARROTS
ROOT COMBOS
RUTABAGAS
SUNCHOKES
Sunflower meze of sunchoke yogurt, sunflower seed granola, shrimp chorizo and
sunchoke relish
The Libertine, Clayton, Missouri
Sunchoke ice cream and custard
Bar Tartine, San Francisco
18
Price Matters
19
BRAISED
20
&
&
INFUSED
Low and slow cooking reboots flavor versatility and the bottom line
BY KATE LEAHY
21
Tough Love
LIQUID ASSETS
STOCK UP ON THESE
INGREDIENTS FOR A
BETTER BRAISE
WINE:
PIGS FOOT:
APPLE SOUR:
COLA:
Every cut of Sterling Silver Premium Beef is carefully hand selected to ensure its fork-tender and brimming with juicy flavor. So when you rely
on the unmatched quality of Sterling Silver, you can rest assured knowing that our hands have selected it, so that your hands can perfect it.
f f . s t e r l i n g s i lv e r s t o r i e s . c om
Wine-Braised
Lamb Shoulder
Shepherds Pie
24
Introducing the newest Tyson Food Service creation, The Corner Table Blog.
For industry trends, operator information, and much more visit TheCornerTableBlog.com
Mexican Original
Corn Tortilla Chips
Tyson Red Label
Grilled Chicken Filet
Tyson Red Label
Grilled Strips
Wright Brand
Bacon
BONICI
Flatbreads
Tyson
Flamebroiled
Beef Burger
Tyson
Chicken Wings
BONICI
Meatballs
Instead of mashed
potatoes, try mashed
parsnips and turnips
Instead of lamb,
try pork shoulder
or beef shank
Instead of
peas, try
lima beans
Instead of carrots,
try sweet potatoes
or rutabaga
26
he says. It gives the chicken a subtle smoky flavor. Once cool, he separates the birds from the
liquid, breaks each one down into eight pieces
and pulls the meat off the bones.
Faced with an overabundance of fat left from
cooking carnitas, Executive Chef Kyle Rourke
uses it (along with some leftover bacon fat) to
confit chicken thighs and drumsticks at Red Star
Tavern in Portland, Oregon. After lightly curing
the chicken, he cooks them in the fat at 180 F for
12 hours. To order, Rourke deep fries the chicken
and serves it with a chili-caramel sauce.
The dish has a low food costthe thighs have
a 16-percent food cost while the drumsticks average 12 percentand it has become a staple on
the happy hour menu. It has that salty-sweet
thing going on, Rourke says. Beer goes really
well with it.
Under Pressure
About four years ago, Mark Pensa started experimenting with a new stovetop pressure
cooker at home. Technological advancements
produced results encouraging enough to bring
27
Robert E. Meyer
Humanely and sustainably raised, without hormones or antibiotics.
TREND TRACKER
COOLING OFF
ON FIRE
WARMING UP
From the
punch bowl to
the tap, bottled cocktails
are the next
wave.
Styrofoam
packaging is
edged out in
the green age.
With so many
mobile payment options
available, why
are you still
cash only?
German food
gets trendy?
You better
believe it.
Manhattans
remain a
classic, but
the negroni
is stealing
thunder.
Know your baharat
from your zatar.
Middle Eastern
cuisine is hot.
foodfanatics.com | FOOD FANATICS
29
Maple syrup
does more
than top
pancakes.
Operators
elbowing in
Southeast
Asian might
do well to try
another trend.
@FOODFANATICS
FOOD PEOPLE
Carving a legacy
Photography by Ron Manville
Executive Chef
Brandon Frohne of
Masons in Nashville
31
By Margaret Littman
These recipes can often be found in restaurant kitchens, where chefs are using comida
as a way to bond with staff members. After
all, the ritual of sharing food at the family dinner table is an ethos that jibes with
restaurant missions everywhere.
For Luis Cabanas, sous chef at Paleys
Place Bistro & Bar in Portland, Oregon,
serving recipes from his native Yucatan is a
way to share his culture and his history with
his co-workers. His arsenal is heavy on traditional Mexican family recipes, including
braised chicken with mole, tacos and sopes
(thick tortillas topped with ingredients).
These are traditional simple foods, like
what people made at home, Cabanas says.
I like to tell them about where I come from
and where I used to live.
For staff meal at Malai Kitchen in Dallas,
co-owner Yasmin Wages often serves her
grandmothers mari wara kukra, a Tanzanian chicken dish stewed in black pepper,
ginger, garlic and red pepper. I still remember helping her cook when I visited,
she says. The smell of butter and freshly
crushed peppercorns from Zanzibar was
always my favorite. I remember those aromas to this day.
Nostalgia aside, Wages says the recipe is easy
to make on the fly. Mari wara kukra makes for
a greatstaffmealbecause its simple, she says.
It doesnt take long to prepare, the spice level
is manageable and the flavors are unique. She
usually serves the dish with jasmine rice or tortillas to add familiarity for thestaff.
Just as Grandma needed to clear out the icebox, all restaurants look to use those last wilted
greens and any other leftover vegetables.
At 404 Kitchen in Nashville, Chef Matt
Bolus uses scraps to make a rustic zucchini
bread served at staff meal. The bread, which
he remembers having available all summer
long, is made from a recipe passed down
from grandmother to mother to son.
We cook staff meal here the way we
cook everything else: uncomplicated
(and) honest, Bolus says. Best of all, its
relatively inexpensive, which is perfect
forstaffmeal.
Sharing one family recipe often spurs the
sharing of another. Following the zucchini bread, Bolus butcher, Luke Williams,
brought his grandmothers manicotti recipe
to staff meal.
33
34
TALK SHOP
WHATS
THE BEST
MEDICINE
FOR AN
AILING
RESTAURANT?
By Laura Yee
BY KEEPING
YOUR ENERGY
FOCUSED ON
YOUR QUALITY
EMPLOYEES,
YOU CAN BUILD
A TEAM THAT
WILL TAKE YOUR
IDEAS AND
YOUR VISION
TO THE NEXT
LEVEL ... DONT
BE CONSUMED
BY MANAGING
POOR
PERFORMERS
AND THOSE
WHO DONT
CARE.
Dave Davis
37
Vice president of operations for Glory Days Grill, a 22-unit sports bar concept in the
Washington, D.C., area, which has enjoyed five consecutive years of sales growth
Restaurants have to have some core principles. At our restaurants, there are
50 TVs in each one, and we always have something on for kids like the Cartoon Networkeven when its Sunday football. Each table also has a speaker
box so they can actually hear the program. Food quality is a principle as well.
If you want to serve great burgers and wings, theyve got to be fresh, and if
they cant be, you ought to make something else the focus.
Everyone in our industry knows you cannot be successful if costs and
goods are over 60 percent. Whatever your approach to labor and food costs is,
know that technology is your friend, meaning you have to watch your trends.
If you see food costs going up and the sales trends are going down, youve got
a problem. It sounds elementary, but if sales are down, your costs have to go
down, too.
Know who you are and stick to it. People panic when sales are down and
they tend to move away from their core philosophy, like offering coupons and
other goofy ideas. If people know what you stand for, they may check out the
new restaurant down the street, but they will be back.
Former fine dining chef and current chef-owner of Salt Box, a single concept
seafood stand in Durham, North Carolina, which opened about two years ago
Revisit recipes of all dishes and do a tasting with staff to get honest
feedback. Dont be defensive and remember that you are not the
audience. Your servers are in the trenches every day, talking to
customers and seeing what gets left on the plate. Take the feedback
and make necessary changes.
Look at training. Ensure that the service team knows the dishes
inside and out, and everyone knows the kind of customer service
you want to convey. If youre a neighborhood restaurant, be a rock
star and connect with your dinersits the one thing you will have
over the chains. Service must be your No. 1 priority. Let your service
team know that the consumer has a lot of dining options in todays
restaurant climate. Dont take that for granted.
Use social media aggressively but only if your core clientele is on social media. You want to make sure you are shouting to an audience so
be sure that you pay to play on Facebook by boosting your posts. You
dont have to spend a fortune, but $5 per post and targeting to your
neighborhood can make a difference.
38
Rethink Healthy
Restaurateurs think that healthier menus attract female diners, and most marketing experts agree. But because women define health
differently, its worth considering special diets
and preferences.
Healthy has a broader definition than it did
four or five years ago when it was more calorie- or fat-driven, Perro-Jarvis says. Now its
more quality-driven. A woman might say Im
happy to have the pork as long as its sourced
well and I can order it without the cheese.
Dietary preferences, such as gluten-free or
vegetarian, along with expanding definitions
of healthy eating are drivers of an important
menu trend across the board: customization.
At Wood Ranch, Benes says lighter options
such as halibut, trout and salmon balance the
barbecue-centric menu and appeal to his female audience. He estimates that 85 percent of
the vegan burgers ordered at Wood Ranch are
sold to women.
In Chicago, Chef Guillermo Tellez recently
revampedthe menu at Municipal Bar + Dining
Co. to include 10 slider options, which are more
appealing to his female diners than large burgers or sandwiches. He estimates 15 to 20 percent of female diners order the sliders wrapped
in lettuce, rather than with a bun.
Subject to Change
As millennials enter peak consumer spending years in a few decades, they will bring with
them a new set of attitudes about gender.
White wine for the lady and Scotch for the gentleman isnt necessarily the way of this generation, which views gender roles as somewhat
flexible, according to a 2012 U.S. Chamber of
Commerce report.
Subtle marketing tweaks, such as changing
the wording of promotional materials, can often make big impacts. RM describes brunch as
your weekly Champagne fix. Its not an explicitly feminine call-out, but the tone reflects that
women drive most of RMs Champagne sales.
Ultimately, the notion that one thing
is female-friendly versus male-friendly is
If a restaurant bases its marketing on outdated notions of what women want, it risks losing not only
female consumers but men as well. Consider the old and new approaches:
Old School
New School
41
THE HIGHLIGHTS
HIGHLIGHTS
THE
Fette Sau
Glasserie
Lachlan
Stand-outs at this neighborhood gastropub include charred octopus with grapefruit, shishito
peppers, pickled onion and
madras yogurt and a burger
with duck fat potatoes.
42
RECIPE
CHINATOWN COCKTAIL
Bartender-partner John Bush
Talde, New York
3 lime wedges
3 Amarena soaked cherries
1 brown sugar cube
3 dashes lemon bitters
5 ounces Diplomatico Rum
ounce Lairds Applejack Brandy
Lime wheel
Black pepper, freshly ground
Muddle lime, cherries, brown sugar and
lemon bitters. Add ice and remaining
ingredients. Shake and pour over a strainer
into a cocktail glass. Garnish with a lime
wheel and black pepper.
Brooklyn
Talde
Kid stuff
45
46
47
BIG TIP
Before making a restaurant
more kid friendly by catering to
parents, be sure not to alienate a core clientele group like
singles or older diners who
might not be thrilled to share
space with the rugrat set. Shoot
for slow nights or times when
non-parents arent dining.
20
Play Time
48
At the Second Home Kitchen + Bar in Denver, General Manager Megan McGinness believes the families that play together, dine together. Every Sunday
for the last three years, shes converted her private
dining space into a kid-friendly pajama brunch.
Kids can hang out with beanbags, game tables, TVs
and dig into a childs buffet while adults dive into
the DIY bloody mary bar, bottomless mimosas and
brunch offerings.
The program has allowed us to attract more regular customers who then come back to dine with
us for dinner, McGinness says. Its created a great
deal of crossover business.
Warren Solochek, vice president of client services
and development for market research company
the NPD Group, says a memorable impression is a
branding tool like no other. When parents go out
with their kids and have a good time, they talk to
other parents about it, he says.
But dont stray too far from the restaurants core
concept, Solochek says. If the operation has an open
kitchen, find a way to boost children high enough
to take in the action. If pizza is your strong suit, let
children build their own pizzas at the table.
Or turn part of an outdoor space into a giant
sandbox like The Lot in Dallas. While parents play
corn hole in the beer garden, kids play with pails,
dump trucks and chalkboards. Managing partner
John McBride originally built the kids space to
avoid losing family business; now families are the
focus of his business.
The more kids meals I sell, the more alcohol we
sell, McBride says. Its become an old-fashioned
gathering space now. While the kids go off to play,
parents chat. Everyone winds up happy. n
Peter Gianopulos is a freelance writer and dining
critic whos always curious to see if restaurants can
keep up with his 5-year-old son.
49
SPECIAL
SECTION
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Bell e TRY RE
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MorrIsv
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Lakew
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RESTAURANT & PIZ
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giuseppesp
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foodfanatics.usfoods.com/
blog/family-friendly
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REMERTizzabuffet.co
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ill
them
51
INSPECTOR
GENERAL
Make an allynot a foein a health inspection with
tips from our restaurant pros
BY NEVIN MARTELL ILLUSTRATION BY RYAN TODD
Healthy
Recovery
Pig and Khao on Manhattans Lower East Side holds an A rating from
the New York City Department of Health and Mental Hygiene, but it
has been temporarily given a B due to past violations.
Byruch estimates the restaurant has paid up to $6,000 annually in related fines. This tally does not include litigating contended
violations or losing revenue when an inspection occurs during service. Inspections often interfere with the dining experience and
make guests wait 45 minutes or longer for food, Cohen says. For
a small business, all the related costs and BS can add up quickly
and hurt a restaurant.
To buy time and spread the word that an inspector is on premise,
Pig and Khao workers know to detain the individual at the front of
the house for as long as possible. An order is put into the POS system
flagged with bingo, and that code word is passed verbally among staff.
As a courtesy, a staff member will call restaurants on the block to alert
them that health inspectors are working in the area.
53
10 Common
Mistakes Health
Inspectors
Love to Bust
Restaurants On
HEALTH CODES VARY BY
LOCATION, BUT THESE
ISSUES WILL USUALLY
RACK UP FINES OR
DEMERITS FROM COAST
TO COAST:
54
Oak, Dallas
1. F
ood handlers who arent
wearing an approved
hairnet or hat.
2. Lack of proper food
preparation and kitchen
safety signage.
3. Eating, chewing gum or
drinking in the kitchen.
4. Undated ingredients.
5. Thermometers that are
absent or improperly
calibrated.
6. Milk steaming wands not
cleaned between uses.
in
Now h
Hig ty!
i
Dens
www.heritage-bag.com
PACKAGING
THAT MAKES ALL
FOODS APPETIZING.
REUSABLE STACKABLE LEAK RESISTANT MICROWAVEABLE DISHWASHER SAFE
Even a takeout order should look enticing right up to the moment when your customers are ready to eat. Newspring hot and cold containers, DeliTainer and
VERSAtainer microwaveable containers and Ellipso portion cups are designed to keep everything appetizing while providing convenience.
2014 Pactiv. All rights reserved.
PR MACHINE
BY MARGARET LITTMAN
won the first Cupcake Wars on the Food Network. But that didnt mean she skipped learning
to bake. She attributes her success to mastering
her baking skills in the underground and unventilated kitchens of her native France, not
her celebrity status.
BE APPROACHABLE. Tattoos and mohawks
might work for some chefs but sometimes less
is more. One of the things about being in the
limelight is that you have to be approachable for
everyone, says Chef Barbie Marshall, a finalist
on the 10th season of Hells Kitchen. Im all
for freedom of expression but if you are really
outrageous, it might be off-putting.
DONT BANK ON IT. Fame is fleeting,
Borsich cautions. Even if you find success and
make some cash, you cant count on that to carry
you for decades. Just as the young athlete plans
for the days he can no longer play ball, a celebrity
chef must prepare for the day his cookbook lands
on the final sale table. Save and invest wisely.
BUILD YOUR BRAND. If you want to become
known as the best pie maker in the country, get
the message out, says Maggie Jessup, author of
Fame 101. Assuming you actually make great
pies, she suggests creating two websites: one
for you and one for the pies. Both should be integrated with a common aesthetic, leveraging
social media, videos and a blog.
DONT SKIP TRAINING. Even the most seasoned TV personality probably bombed his or
her first media appearance. Those bent on becoming a celebrity chef should consider media
training. No one is born with a red light looking into a TV camera, Karlitz says. That training will also come in handy at local events when
interacting with customers and any time a message needs to be conveyed to a crowd. n
Margaret Littman is a Nashville-based business, travel and food writer.
57
NE
O
Y
R
EV E S A
LIKE
W
O
SH
Make a
statement
with a
functional
showpiece
BY MONICA GINSBURG
58
F
F
O
Bigger is Better
59
iHELP
Tech Trends
Worth Watching
With a new year around the corner, its time to truly embrace
technology that will contribute
to your bottom line in unexpected ways.
Here are some of high-tech
trends bound to make an impression in 2015.
thawsome!
Nothing beats our premium thaw & serve bread products.
62
63
BY THE NUMBERS
40
53
Percentage of menus
that pork appears on as
an appetizer or entree
HOG WILD
64
237
Pork chops
Pork shoulder
64
PERCENT
time to
get real
Get back to basics with authentic flavor. Made with just a few simple ingredients, classic pork ragu from
Emilia-Romagna reminds you that the most delicious things come with time and care. Discover how pork satisfies
at PorkFoodservice.org and sign up for our newsletter, The 400.
2014 National Pork Board, Des Moines, IA USA. This message funded by Americas Pork Producers and the Pork Checkoff.
ORIGINAL FLAVORS
CHERRY
with
CHOCOLATE
GANACHE
CHOCOLATE
MOUSSE
with
CARAMEL
APPLE
with
SALTED
CARAMEL
BLUEBERRY
with
LEMON
MERINGUE
ROUND 2 FLAVORS
KEY LIME
with
M A NGO
PAS S I O N F RU I T
BANANA CRME
with
D A R K C H O C O L AT E
G A NAC H E
R E D V E LV E T
with
C R E AM CHEESE MO U SSE - a n d DARK CHO CO LAT E GANACHE
APPLE
with
SALTED
CARAMEL
BLUEBERRY
with
LEMON
MERINGUE
CHOCOLATE
MOUSSE
with
CARAMEL
CHERRY
with
CHOCOLATE
GANACHE
ORIGINAL FLAVORS
APPLE
with
SALTED
CARAMEL
HEOBCEO
B LCU
RL
RA
YT E
M
w iOt hU S S E
w
i
t
h
LEMON
RA
M ECRAI N
GM
U EE L
CHERRY
with
CHOCOLATE
GANACHE
CHERRY
with
CHOCOLATE
GANACHE
APPLE
with
SALTED
CARAMEL
BLUEBERRY
with
LEMON
MERINGUE
ROUND 2 FLAVORS
ROUND 2 FLAVORS
S A L T E D CA R A M E L
with
C HOCOL ATE
P EA NUT BU TTE R
CLUS TE R
S A L T E D CA R A M E L
with
CHOCOLATE
PEANUT BUTTER
CLUSTER
CHERRY
with
CHOCOLATE
GANACHE
ORIGINAL FLAVORS
R E D V E LV E T
with
CR EAM CHEESE M O U SSE - a n d DAR K CHOC OLATE GANACH E
R E D V E LV E T
with
CREAM CHEESE MOUSSE - a n d DARK CHOCOLATE GANACHE
BANANA CRME
with
D A R K C H O C O L AT E
G A NAC H E
KEY LIME
with
M A NG O
PAS S I O N F RU I T
R E D V E LV E T
with
C REA M C HEESE MO USSE - a n d -
R E D V E LV
B AENTA N A C R M E
with
with
- aCnO
d -L AT E
C R EAM C H EES E DMOUS
S EH O
ARK C
A NACHHEE
D AR K C H OC OLATE GGANAC
KEY LIME
with
MANGO
PAS S I O N F RU I T
S A L T E D CA R A M E L
R E D V E LV E T
with
with
C H OC OLATE
PEAN UT BUTTER C R EAM C H EES E MOUS S E - a n d -
R E D V E LV E T
with
CREAM CHEESE MOUSSE -andD AR K C H O C O L AT E G A NAC H E
S A L T E D CA R A M E L
with
CHOCOLATE
P E A NU T B U T T E R