PORK chops

ideas for success VoL. 6 _ Pork, glorious pork

applewood smokedbacon

porkcarnitas

brought to you by

Pulled, barbecued, smoked, slow cooked, roasted, breaded, fried, baked, grilled - whatever method of preparation you choose, the glorious flavor of pork shines through. From the sizzle of crisp bacon to the juicy perfection of a freshly seared chop, pork has long ago broken out of its ‘other white meat’ status to become a superstar protein of its own. The numbers back it up: an astounding three out of every four consumers eat pork. Even more promising for operators: while 3.6 million households report they already consume pork away from home, almost a third of diners revealed that they would order pork more often at a restaurant if it was available. A third stat firmly places pork in the explosive growth category: the rise of the multicultural consumer, 38% of the US population and growing by 2.3 million annually, who consider pork an integral part of their culinary heritage. It adds up to one outstanding opportunity, and we’ve packed this issue of The Dish with products and recipes that delight from morning till well past midnight.

Putting pork front and center elevates your menu in a way that no other ingredient can match, featuring a versatility that crosses categories, ethnicities and dayparts with ease. You’ll find a place for pork as appetizer or entrée, boosting stews and noodle bowls, filling sandwiches and salads or flying solo as a sumptuous roast.

This edition of The Dish features:

• A robust selection of pork cuts, from back ribs to crown roasts to spicy sausages

• Ready-to-serve innovations that save time and money

• Easy prep recipes that serve up perfectly at every meal

We invite you to peruse the following pages to discover how pork can enrich your bottom line, spur your creativity and keep customers coming back for more. It’s all in a day’s work for this exquisitely perfect protein…dig in!

Chef Talk

readyto use

Look for these callouts:

Get inside our chefs’ brains and find out what inspired their dishes.

Find out how you can start utilizing our products right away - without too much preparation or time in the kitchen.

rfsdelivers.com

Check out our library of recipes and videos online

pork perfection in the Dish!

Check out this recipe at rfsdelivers.com

PRAIRIE CREEK™ Applewood

Smoked Bacon 15974

15 lb case Refrigerated

smell the Bacon

wake up

4/3 lbs Frozen

PRAIRIE CREEK™ Andouille Sausage

43134

&

4

Chef TalkGet the perfect mix of savory, crispy bacon and ground beef in our 50/50 bacon burger. Ideal for breakfast, lunch or dinner!

5

Burgers and bacon are natural allies – as the fourth most popular burger topping, you’ll find this pair on many a menu. But mixing the bacon inside the beef yields even more spectacular results. The combination of 50% finely chopped bacon and onion blended with 50% ground chuck is a 100% hit as a breakfast burger.

Also rising with the breakfast crowd is andouille sausage, a Cajun staple that can be found at nearly every restaurant with a focus on Southern cuisine. With its stamp of authenticity and spicy versatility, andouille is taking its place beside bratwurst and Italian sausage with customers, and rapidly growing to be among the most popular sausage varieties in the country. More than half of consumers polled by Datassentials in a recent survey said they are likely to try it a restaurant…make it yours!

the new Meat and Potatoes

Prairie Creek Bacon Features:

• Distinctions Bacon: appeals to upscale bacon users, gas flushed for improved appearance, has extended shelf life of 75 days fresh

• Originals Bacon: meets the needs of 80% of bacon users, available in gas flushed or frozen varieties

• Foundations Bacon: ideal for buffets and mass feeding, excellent value, multiple slice counts

Grilled Apple & Ham Omelette featuring COBBLESTREET MARKET®

Hardwood Smoked Boneless Ham

401382/12 lbs

Refrigerated

brunch Pig Out

6

Roasted Corn & BBQ Crepes, featuring

COBBLESTREET MARKET Roasted Pork

Cushion meat 12468

2/5 lb Frozen

Using corn adds a natural sweetness to the crepes that pairs deliciously with sweet and savory fillings, like jalapenos, pork and creamy coleslaw. Transform the classic omelette with a perfect combination of soft flavorful apples and caramelized ham − all topped with groovy red eye gravy.

Atypical Brunch Fare

7

Pit BossBBQ is being reinvented, and it’s smoking hot, with new techniques, sauces and sides that make it easy to create a signature dish to remember. Trends may ebb and flow, but BBQ has kept its place at the top of the menu for years, growing ever stronger in the past decade. Now, more than a quarter of appetizer menus feature BBQ, and it’s seen even more frequently as an entrée. At home in a hot sandwich, BBQ’s appeal extends to pizza, tacos, burgers, salad and rice entrees, always with sizzling center of the plate appeal.

What makes BBQ special? Low and slow cooking in a pit smoker over natural hardwood chips…no one can resist the deep, rich flavor of wood smoke and spices. Look for the pink ring that is the telltale mark of quality naturally smoked meats.

A favorite of Mexican cuisine, Carnitas means ‘little meats’

Made from boneless pork shoulder cushions, the leanest muscle in the pork shoulder picnic

Conveniently packed 2/5 lb. average, steam-ready bags

PRAIRIE CREEK™ Applewood

Smoked Bacon 15974

Bacon two ways. Check out our pig candy

recipe online!

Chef TalkPork Rillettes are the French version of pulled pork turned into a rich spread. Using the confit method of slow-roasting the pork in its own fat makes it tender while retaining all the flavor…soft and unctuous, spread it on bagels, crostinis or waffles.

if pigs could fly

Bacon Flights

Pork Rillete

8

Bacon Jam w/ Goat Cheese

9

jammin' with baconSlow smoked goodness is where bacon’s mystique begins, but there’s virtually no end to its amazing applications. Bacon jam, cited as a mover and shaker by Mintel –mentioned on menus 50% more from 2013 to 2106—is a prime example. Made by slowly simmering bacon with brown sugar or molasses, caramelized onions and balsamic vinegar, it’s used as a topping for everything from waffles to bagels to burgers.

Sweet dreams are made of this…pig candy, a concoction of thick smoked bacon coated with a blend of sugars and spices, and slowly baked to perfection. It’s unabashedly hogged the spotlight with appearances on Food Network and the Today Show and will soon be hitting it out of the park as a featured snack at Wrigley Field.

Bacon’s reign continues:

• Prevalent across all menu parts and all restaurant segments

• Fifth most popular protein served at restaurants

• On the menu at 2/3 of all U.S. restaurants

Smoked Bacon Features:

• Smoked over all natural applewood chips

• Made from top quality, consistently-trimmed pork bellies

• Rind is removed before smoking to ensure maximum flavor

• Gas flushed to maintain taste and appearance

benediction

breakfast

readyto use

Cobblestreet Market Pork Carnita Meat Features: Marinated and cured with a unique spice blend, authentic carnita flavor, extra tender, and 365 day shelf life

10

Pulled Pork Benedict featuring

COBBLESTREET MARKET® Pork Cushion

Meat Carnita Style 12468

2/5 lbs Boil in bag Frozen

Toast the English muffin halves and place the carnita meat on top of each. Pan fry the bacon until crispy. Place the egg and hollandaise on top of each mound of pulled pork. Add the cajun seasoning, bacon and green onions.

Pulled Pork Benedict

11

This unique twist on a Benedict keeps it fresh and exciting for brunchers.

meat in the middlePulled pork has gone from a regional cuisine to one of the fastest-growing pork product categories today, even rivaling perennial rock star bacon for sheer versatility and popularity in the chef’s kitchen. Showcased in trendy Central and South American cuisines, pulled pork is now increasingly found on U.S. menus, registering a 68% increase in the last decade, according to Datassential. Its value prop is tasty too…as ground beef prices continue to rise, pork has emerged as a more economical alternative for restaurants.

The slow-cooked shoulder of pig works well in handheld applications like sandwiches and tacos, stuffed into burritos, sprinkled on pizza, or tossed into Italian pasta. But for sheer genius, subbing in pulled pork for the traditional Canadian bacon of a Benedict is a hot trend that’s appearing on brunch menus from Boston to LA.

For more inspiration check online for great brunch recipes

readyto use

Try our delicious Rejuv Fresh packed Tomato juice for the perfect start to a great bloody mary 12/46 oz

I say Torte

VILLA FRIZZONI® Pepperoni Slice, Pork Beef, 16 oz, Frozen

W1426

Meat Lover’s Quiche easy made in bulk quantities and cut to order. Also

great for take-out.

you say torta,

12

Pulled Pork Torta featuring COBBLESTREET

MARKET Pulled Pork 39228

2/5 lbs Heat-in-Bag Frozen

a tip of the glass to baconGarnishing the unchallenged champ of the brunch bar – the Bloody Mary – with a slice of crisp bacon grants true ‘meal in a glass’ status to this natural pairing. The umami factor is pronounced, with tomato’s high levels of glutamic acid, the bloody’s traditional spices and seasonings and the satisfying sweet-savory taste of bacon…perfection.

Cobblestreet Market Smoked Pulled Pork with Apple Vinegar Sauce Features:

• Made from smoked pork shoulder

• Add unique BBQ sauce to customize

• Hand pulled for authentic pulled pork appearance

• Multiple menu applications

13

Chorizo, a sausage widely used in Spanish and Mexican cooking, is made from coarsely chopped pork and red pepper and seasoned with chili and paprika. Spanish chorizo gets its trademark smoky flavor and rich red color from Pimenton, a smoked Spanish paprika that is usually very spicy. Uncooked Mexican chorizo is softer to the touch and, when cooked, releases a delicious spicy red oil…so you can skip using any additional oil because the chorizo provides its own. The cured sausage adapts to a number of dishes, including ethnic favorites such as: Spain’s hallmark rice dish, paella, Mexico’s pambazo, a salsa-dipped potato and chorizo sandwich, and classic cheesy appetizer, queso fundido. Chorizo can be grilled, braised or fried; added as a rich soup flavoring; paired with cheese, vegetables and fish; or the sausage meat can be removed from casings, sautéed and used as a filling for tacos or a topping for omelets.

bring on the spice, Turn up the Heat

Chef TalkPart of the appeal of this familiar yet exotic sandwich is that 90% of the ingredients are already in most chefs’ kitchens.

pork love

from miami

with

Cuban Sandwich featuring COBBLESTREET

MARKET® Hardwood Smoked Pit Ham

40138

2/12 lbs Refrigerated

14

Cobblestreet Market Water Added Round Pit Ham Features:

• Unique smoky sweet flavor from natural hardwood smoke

• Signature curePRAIRIE CREEK™

Applewood Smoked Bacon

15974

This “Porkano” adds bacon and carnita meat

to a cuban for extra dimension.

15

full pork pressThe Cuban sandwich, a staple at Miami restaurants for years, has found a home everywhere a sandwich press is stationed. Restaurants continue to add different versions of the Cuban to their menus, and their menu mentions have been rising steadily since 2005. Chefs love to experiment with a wide variety of ingredients or upgrade the traditional recipe with house-cured meats.

The key is in the grilling, and Cuban sandwiches make the most of their time in a sandwich press, called a plancha. The classic combo of ham, roast pork, Swiss cheese and pickles warm in their own steam, and the flavors fuse into an unforgettable treat. Experts advise a firm hand on the sandwich press to ensure all the juices combine inside and are surrounded by a firmly satisfying crunch on the outside.

Fully cooked and boneless.

*Sources: What’s Cooking America

COBBLESTREET MARKET® Extra Lean

Hardwood Smoked Ham 40138

Pick your favorite Cobblestreet Market ham for a great layer

of flavor for these brunch favorites

she said

he said

16

Chef TalkThe difference between Croque Monsieur and Croque Madam? An egg for Madam. Both feature juicy ham, a tantalizing mix of Gruyere cheese, flour and butter, tangy Dijon mustard on toasted white bread…but only the Madam calls for a sunny side up egg placed on top before serving.

Cobblestreet Market Ham Features:

• Tier levels include natural juices, water added and ham-and-water

• Hand trimmed to exacting specifications

• Fully cooked and boneless.

COBBLESTREET MARKET Buffet Ham D-Style Hardwood Smoked 2/9 lbs 49800

COBBLESTREET MARKET Black Forest Ham D-Style 2/10 lbs 16004

COBBLESTREET MARKET Round Pit Ham Hardwood Smoked 2/12 lbs 40138

17

Ham it UpA top ranked sandwich, salad, pizza and breakfast protein, ham is a key ingredient in today’s trendiest dishes. On the menu at 53% of U.S. restaurants, ham spans meal and day parts: as a key filling in breakfast burritos and quiches, sliced for action in lunch sandwiches and empanadas, in salads, atop pizza, or steaming hot and glazed to perfection for holiday dinners. Value-added marinated, smoked and seasoned hams continue to grow in popularity, while flavored hams – honey, pineapple and hickory smoked – are the breakout stars.

Crispy Pork Sandwich featuring

our fresh EAGLE RIDGE® Pork Chops

48840

Try a Schnitzel. With the same origins in pounded pork as tonkatsu, Germany’s schnitzel is an equally beloved dish. To make: pound a boneless pork chop until ¼-inch thick. In 3 separate bowls, add 2 T flour, egg wash and 3 T bread crumbs. Dip the pork into the flour, then the egg, and finally into the breadcrumbs, making sure it’s well coated. Place in a pan with oil and cook until golden brown, approximately 3 minutes per side. Plate with red cabbage. In a hot sauté pan, add 3 T heavy whipping cream and 1 T mustard grain, bring to a boil and reduce by 20%. Ladle the mustard cream sauce over the schnitzel. Mahlzeit!

this little piggywent

crunch

18

EAGLE RIDGE 10 oz Bone-In Center Cut Pork Chop 16/10 oz 47148

EAGLE RIDGE 12 oz Bone-In Porter Center Cut Pork Chop 13/12 oz 48822

EAGLE RIDGE 6 oz Boneless, Center-Cut Pork Chop 27/ 6 oz 48840

19

in a crunch with TonkatsuOf all the delicious iterations of pork, a breaded, deep fried cutlet tucked into two pieces of bread is one of the finest. Trending now in America, the dish known as Tonkatsu has long been considered a national comfort food staple in Japan. A juicy pork cutlet, fried in a crisp layer of bread crumbs, and served with a sweet and savory sauce, a side of cabbage and steamed white rice, makes a simply delicious meal embraced by every culture.

The secret to Tonkatsu is the panko breading. Made from white bread without crusts, panko absorbs less oil than traditional breadcrumbs, and gives the pork a light, airy texture and an irresistibly crisp and crunchy coating. The pounded thin pork chops will be cooked through at the same time that the breading becomes browned and crisp. Use as a sandwich filling, and you’ll be serving Japan’s greatest sandwich, the Katsu Sando.

Try any of our delicious, fresh, Eagle Ridge Chops. Whether bone in or boneless they offer great versatility from breakfast to late-night.Chef Talk

Asian-style flavors combined with the timeless appeal of pork, wrapped in a reasonably priced offering.

platter up

the pork

Chef TalkSausages are a natural flavor mix with earthy-toned red wines such as a medium to full-bodied Pinot Noir or an Australian Shiraz.

Bacon Wrapped Brussels Sprouts

Featuring PRAIRIE CREEK™ Cherrywood

Smoked Bacon 15936

15 lbs case Refrigerated

20

Add flavor with our PRAIRIE CREEK Polish

Smoked Polish - 42500 Smoked Kielbasa - 42238

Spice blend adds appealing flavor

Mix it up with our PRAIRIE CREEK Brats

Pork - 42856 Pork/ Beef - 42506

Consistent texture and taste

21

it’s a Sausage Party!Sausage power – it’s growing at every type of restaurant and at every type of meal. For sheer versatility, nothing equals the sausage, which can be used at breakfast and seamlessly translated into a center of the plate entrée later that day. For example, the chorizo sausage can be transformed from its breakfast plate with eggs and hash browned potatoes to a dinnertime spicy broth perfect for steaming mussels and tomatoes.

The passion for sausage among today’s diners runs deep, with dinner sausage sales topping $3.85 billion in 2015, and breakfast sausage sales ringing up $578 million.* A 2016 Harris Poll conducted for the National Hot Dog and Sausage Council showed an overwhelming nine out of 10 respondents expressing their love for sausage of all kinds - Italian and patties tied for favorites at 20% each, breakfast links at 15% and bratwurst (a classic German pork and beef or veal sausage, seasoned with herbs and spices) at 12%.

By region

• Northeasterners prefer Italian

• Southerners enjoy breakfast patties

• Midwesterners choose bratwurst

By season:

• Summer: prime time for dinner sausage sales

• November – January: breakfast sausage sales peak

Sausage Stats

Pulled Pork Pappadelle featuring

COBBLESTREET MARKET® Pulled Pork

39228

2/5 lbs heat in bag

good

to the bone

Pork Chop Milanese featuring our EAGLE RIDGE® 10oz Bone in

Center cut chop 47148

16/10 oz refrigerated

22

Rigorous product specifications from farm to fork

Cooking applications: broil, grill, roast, sauté or smoke

Preparation methods: marinated, herb-crusted, infused, glazed, smothered, seasoned, rubbed, dry-rubbed, pulled or stuffed

Use the smooth side of a meat tenderizer to pound the chop to a ¾” thickness for Pork Milanese

23

giving dinner its ChopsDid you know that pork chops were one of the 10 most searched recipes on Google for 2016? Consumers are giving pork its chops on the menu as well, choosing from top cuts that include New York Pork Chop, Porterhouse (bone-in), Ribeye Pork Chop (bone-in or boneless) and Sirloin (boneless). An indisputable star of the plate, the pork chop lends itself to endless variations, satisfying even today’s most restless palates with recipes such as:

• Parmesan-Crusted Pork Chop

• Pork Milanese with Cacio e Pepe Spaghetti

• Smoky Hot Chops

• Pan-Seared Pork Chops with Maple Gravy and Apple Bacon Hash

• Bacon BBQ New York Pork Chops

• Cider-Brined Porterhouse Pork Chops

• Pork Chop Noodle Soup

• Thai Ribeye Pork Chops

• Grilled Lemon-Basil Pork Chops

• Cuban Pork Adobo Chops

southerncomfort

Smoked Chop with Southern Grits. Find the recipe online!

24

Chef TalkCatering to larger crowds, use a whole pork rack for easy prep for this great southern smoked chop. Ask our Sales Consultants to find the right item for your occasion.

25

you’ve got

gritWhile pork belly and pork-based small plates may have made news and raced up the menus in recent years, savvy operators also saw the opportunity to go large with pork chops and pork rib roasts as center-of-the-plate items. Both fine dining and casual restaurants embraced the pork porterhouse and rack of pork, as they became ever more accessible – and more economically priced - than steaks.

Versatile and always satisfying, pork chops can be grilled or char-broiled over high heat for a crusty sear, or brined and then slow-smoked or roasted. For a dish that never fails to make a show-stopping impression as the centerpiece for a special dinner, try a rib roast, especially elegant when “Frenched,” with the meat cut away from the end of each rib, exposing part of each bone.

No longer thought of as an unhealthy indulgence, pork has made significant strides in terms of nutritional value. In response to consumer’s desire for lean and healthy meats, pork farmers now produce seven common cuts of pork that have, on average, 16% less fat and 27% less saturated fat than 20 years ago. Pork tenderloin is as lean as a skinless chicken breast, and these slim cuts are actually leaner than a skinless chicken thigh:

Lean in: Pork that makes the nutritional cut• Pork tenderloin

• Sirloin pork chop

• New York pork chop (boneless top loin pork chop)

• Ground pork, 96% lean

• New York pork roast (boneless top loin pork roast)

• Porterhouse chop (bone-in center pork chop)

• Ribeye pork chop (bone-in rib pork chop)

cranking

midnight oil Up the

Chef TalkThe more interesting the bite, the more popular with the Millennial diner, who is looking for something fun, easy and shareable.

These pork tostadas with crunchy avocado layer on the

flavor. Our Carnita meat makes it easy

12468

2/5 lbs - heat in bag

26

Layer on the pork flavor ... load your fries up w carnitas, ham, sausage, and bacon. It’s okay to

Pig Out!

PRAIRIE CREEK™ Applewood Smoked

Bacon

15974

Give your fries a late-night flavor boost. Go online to see our recipe for Loaded Sweet Potato and Loaded Italian Fries

27

pork After HoursIs there a time when pork in all its glorious forms isn’t a welcome addition to the menu? Not that we can think of! Case in point: bacon’s current sweep into late night snacking, where the crispy, savory brilliance of this perennial favorite improves every appetizer, dessert and beverage it meets. From bacon wrapped tater tots to bacon-ricotta crostini to bacon-Taleggio pears, the later the hour, the better the bacon.

There’s also no denying the magical mix of pork and potatoes – sweet tubers loaded with carnitas and beans, or fried Italian style with generous helpings of sausage and pepperoni for a hearty bar bite. And the toasty tostada comes in for more than its share of nighttime noshers, piled high with barbecued carnitas, and accompanied by fried avocados, or a sweet mango salsa.

More:A natural accompaniment to potatoes – fried, baked or hashed – bacon’s star power extends to other earthy vegetables, such as zucchini, asparagus, kale and especially Brussels sprouts.

Villa Frizoni Product Features:

• Sausage: ingredients are complete, cooked and less wasteful than raw meat

• Pepperoni: consistent slice count, excellent coverage, appetizing look and flavor

• Use with pizza, calzones, pastas, sandwiches, appetizers, soups, casseroles, breakfast entrees

nightlate

fill ups

Our Prairie Creek Bacon and

Cobblestreet carnitas add flavor to this great ramen dish.

Find the recipe online.

28

Mix It Up With Our Great VILLA FRIZZONI®

Pizza Toppings Like Our Sausage

Italian Chunk 53070 Spicy Italian 78906

Chupa Flatbread with Chorizo

featuring EAGLE RIDGE® Chorizo

40770

29

Noodle ThisRamen has traveled the road from inexpensive favorite of college students to authentic ethnic treasure with lightning speed in the past decade, prompting the opening of scores of ramen bars and plenty of ramen reimagining on American menus. According to Technomic’s MenuMonitor data, the incidence of ramen mentions on menus increased more than 18% in 2014 alone. Cited by the National Restaurant Association as one of 2017’s hottest trends, ramen is far from peaking, and there’s much room for innovation and differentiation. For example, BYO, or build your own, ramen is gaining traction, as restaurants create a base broth and allow consumers to add vegetables, meats or an egg to top off their steamy bowl of comfort food.

The Japanese dish (which actually originated in China) consists of five basic elements: a flavoring base called tare, fat, broth, noodles and toppings. The most popular topping in both Japan and America is pork belly, prepared by simmering in a sweet soy and mirin sauce. Also coming on strong is shredded pork, made by braising pork shoulder then pulling and shredding the meat, a la Momofuku’s famed ramen bowls.

GOURMET & IMPORTED SPECIALTIES

Heritage Berkshire

The berkshire pig is a rare breed, originating from the English county of Berkshire, recognized for their superior eating qualities, well over 300 years ago. In 1875, the American Berkshire Association was established to ensure that pedigrees were only given to pigs directly imported from established English herds, or those that could be traced directly back to such imported animals. The pure bred Berkshire breed is very popular in Japan, known as Kurobuta, which translates into “Black Pig”. Berkshire pork ranks at or near the top in just about every eating quality trait. The internal marbling is so significant that it draws comparisons to Kobe beef. This increased marbling delivers a tender, juicy, and flavorful finished product. Heritage Berkshire handles the entire process, from farm, to processing, to packaging, thus ensuring a consistent steady supply of the highest quality Berkshire Pork.

• RFSDELIVERS.COM • TRACSDIRECT.COM30

Hickory Molasses Char Crusted Grilled Berkshire Pork Chopwith Green Apple Slaw Roasted Brussels Sprouts & Chestnut Honey

12-14 oz Kurobuta Pork Chop, # KC0181 oz Hickory Molasses Char Crust, #LK2641 each Green Apple1/2 Tbsp Mayonnaise1/4 Tbsp Whole Grain Mustard, #JC7601 tsp vinegar1 tsp honey4 oz Brussels Sprouts1/2 oz Butter1 Tbsp Minced Garlic1/4 oz KB354 Chestnut honey

Evenly coat pork chop in the hickory and molasses crust and sear on the grill, finish in a 350 degree oven until an internal temperature of 150 degrees. For the apple slaw, first mix together the ingredients for the dressing, then julienne the apple and then mix thoroughly. Clean and halve the brussels sprouts and pan roast in a cast iron skillet in the butter, add garlic at the end and cook until just browned. Place the chop on the roasted sprouts, top with the apple slaw and finish with chestnut honey.

Braised Berkshire Pork Shankwith Roasted Potatoes, Peruvian Peppers & Charissa dipping sauce

1 each Berkshire Pork Shank, #KC0261 oz Dry Rub, cHarissa, Mild, #JC7726 oz Chicken Stock4 oz Yukon Gold Potatoes, 2 oz Butter1 Tbsp Fresh Minced Garlic1 Tbsp Fresh Minced Shallots1 oz Sweety Drop Peppers, #KL4782 oz Barbecue Sauce.1 oz Spicy cHarissa Condiment, #JC768

Season the pork shank with the cHarissa mild dry rub and then sear on flat top on all sides. Move to a braising pan and add stock, set to braise at 350 degrees for 3.5 hours or until fork tender.

Cut potatoes and brown in butter in a cast iron pan, when potatoes are fully cooked and browned add the garlic and shallots and cook on low for 2 minutes, then finish with the peruvian Sweety Drop peppers.

Mix barbecue sauce with the cHarissa spicy or mild condiment and bring to a simmer to finish the plate.

POWERED BY

888.543.7374 • GOURMETFOODSERVICEGROUPRFS.COM31

big, bad bone-inPORK LOIN

Chef TalkA black tea-infused brine adds deep, smoky flavor to a thick-cut bone-in pork chop. Season with a little sea salt, grill it over a charcoal fire and finish it in the oven. Then, serve with creamy turnip greens and field peas for richness.

EAGLE RIDGE® PORK CHOP

12 oz Porterhouse Bone In Center Cut

Individual Cryovac Ref39228

Perfect for Brining

Find this recipe and more inspiration at PorkFoodservice.org

make a menu StatementFor big flavor that’s popular and profitable, choose the bone-in pork loin. However you prepare it, it’s a premium, center-of-plate option. And did you know the new official pork names drive big returns? From the Porterhouse to the Ribeye and T-Bone, aligning chops with well-known steakhouse cuts builds businesses. So with high consumer demand – pork is the fastest growing protein in foodservice over the last six years* – and falling commodity pricing, there’s never been a better time to add pork chops to the menu.

Bring even more flavor to this valuable cut with brines that add juiciness and flavor. Whether sweet, savory or spicy, these simple mixtures of salt, sugar, water and seasonings help deliver incredible flavor – like this tea-brined bone-in chop from Chef Ashley Christensen of Poole’s in Raleigh, NC.

*2017 Volumetric Assessment of Pork in Foodservice, Technomic, Inc.

The importance of the menu to your bottom line can’t be overstated. It sets up your inventory lists and serves as your training guide. Most importantly, it sells your products. Without a well-designed and engineered menu, you could be leaving thousands of dollars on the table…maybe more.

Profit Buildermake your menu into a

Questions? Can’t wait to get started?

Contact your Reinhart Sales

Consultant today!

Get your menu started on

MenuHub, and find more great

business tips at rfsdelivers.com

34

Operator Talk: Simply updating prices on the menu can add an extra 2% in profits.

Let Reinhart help you capture those dollars with our powerful MenuHub program. Just follow these eight steps to put a new menu on the table that means better choices for your customers and additional profits for you:

1. Contact your Reinhart Sales Consultant to start the process. Your consultant will work with you to set up a new, more profitable menu and execute it seamlessly through Reinhart’s MenuHub program.

2. Define your strategy and goals. Work with Reinhart to identify your current menu strengths and weaknesses, and define the deliverables from MenuHub. Explore all aspects and make sure to consider if you also need a kid’s menu and a To-Go menu in addition to the main menu.

3. Analyze your food and beverage inventory and sales. Use the product mix report from your point of sale system to analyze both your best sellers and non-movers. Reducing waste and freeing up real estate on your menu helps you feature only the most profitable items.

4. Know your competition. If everyone seems to be offering a pulled pork sandwich but yours isn’t selling, break free from the pack and offer a unique dish to your customers. Consider pricing as well – if your competitor is charging $12.99 for a fully loaded pork taco and the restaurant is always packed, don’t be afraid to charge a little more for your special dishes.

5. Optimize your menu content. Update your prices, add in your new menu items, and write up some mouthwatering descriptions for your signature dishes. Consider names like ‘smoky hot, pan-seared chops’ or ‘slow cooked pork carnitas with sweet mango salsa’ or reference the product’s provenance or backstory if you can. Look at any recipes that you’ve tested out in the restaurant. Now finalize the written content for your menu.

6. Execute the new menu. Reinhart will share not only your new content, but information about your restaurant, themes, color schemes, and inspiration with our MenuHub team of designers to craft your new menu. Once you’ve approved the design, customized for you, MenuHub will professionally print your menu and send to your Reinhart Sales Consultant.

7. Train your staff. With the new menu on the table, it’s time to educate your wait staff on the new recipes, best sellers and suggested dishes.

8. Lay the groundwork for your next great menu. Reinhart will help monitor your food costs, show you how to optimize your inventory system and set up your TRACS Direct account. You’ll be all ready to start preparing your new feature menu when the new DISH arrives!

35

dishthe

©2017 Reinhart Foodserivce L.L.C.

rfsdelivers.com Check out our library of recipes and videos online

Find these and more great recipes at rfsdelivers.com or check with your sales consultants on simply adding them to your TRACS® Direct account.

RECIPE INDEX PAGE #

50/50 Breakfast Burger, Andouille & Sweet potato hash 4

Roasted Corn BBQ Crepe, Ham & Apple Omelette 6

Bacon Flight, Pork Rillette, Pig Candy & Bacon Jam 8

Pulled Pork Benedict 10

Meat Lover's Quiche & Torta 12

Porkano & Cuban Sandwich 14

Croque Monsieur & Croque Madame 16

Crispy Pork Sandwich, Tonkatsu & Sauce 18

Sausage Flight, Chow Chow, Bacon/Beer Beans & Sprout Halves 20

Pork Chop Milanese, Pulled Pork Ragu with Pappardelle 22

Smoked Chop w/Southern Grits & Porky Skillet Muffins 24

Pork Tostada & Loaded Sweet Potato Fries 26

Pork Ramen & Chupa Flatbread 28

VoL. 6 _ pork

Look for the next issue of The Dish from Reinhart, as we continue to dish out new ideas so that you can take them to your table and bring in more customers!