Essence of Maines | June - July 2014

ESSENCE OF MAINESserving you the best June/July 2014

“KicKed Up” entrée SaladS

red, White, and GreenS:The Art of Wine/Salad Pairing

are yoU capitalizinG on the popUlarity

of Salad?

2 ESSENCE OF MAINES June/July 2014A P a s s i o n F o r B R E A D ®

The Bakery de France Difference Since 1986, we have been famous for our authentic Artisan Bread making process. Our philosophy for baking good bread is a simple one: Use only the best ingredients and follow the time tested baking methods of true Artisan Bakers.

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website at www.bakerydefrance.com.

June/July 2014 ESSENCE OF MAINES 3

20

101 Broome Corporate ParkwayConklin, NY 13748800.366.3669 | www.maines.net

All portion costs contained within are approximate. Please see your Maines Paper & Food Service Account Manager for pricing. We reserve the right to limit quantities. We are not responsible for typographical errors.

ESSENCE OF MAINESserving you the bestJune/July 2014

“KICKED UP” ENTRÉE SALADS

RED, WHITE, AND GREENS:The Art of Wine/Salad Pairing

ARE YOU CAPITALIZING ON THE POPULARITY

OF SALAD?

effective dates: June/July 2014

serving you the bestIN THIS ISSUE

5 CUSTOMER SPOTLIGHT The Ithaca Ale House Grill and Taproom

6 CHEESE MaRkETPLaCE Start of Cheese Life 2014

10 aRE yOU CaPITaLIzING ON THE POPULaRITy Of SaLad?

16 dINING TRENdS Pass the Toppings

18 SOCIaL MEdIa Get Your Fans Talking on Social Media

20 CHEf’S CORNER “Kicked Up” Entrée Salads

26 REd, WHITE, aNd GREENS: The Art of Wine/Salad Pairing

32 E & S SHOPPE Equipment and Supply

36 SUCCESS STORIES Dukey’s Cafe &

Watkins Glen Harbor Hotel

39 TakE THE QUIz Test Your Culinary Knowledge

STORIES aNd fEaTURES

June/July 2014

TRy OUT THESE ExCITING RECIPES:

page 8Fried ArtiChoke SAlAd with CelerY, rAdiSh, wAterCreSS, ANd GoAt CheeSe FoNdue

page 21kAle SAlAd with hAzelNutS ANd APPle

page 34rAw loCAl Sweet CorN ANd CuCumBer SAlAd with Buttermilk ANd VidAliA dreSSiNG, ANd SeAred BriStol SCAlloPS

page 37iriSh CheddAr, GreeN APPle, ANd heArtS oF romAiNe SAlAd with GreeN oNioNS, iriSh BACoN, ANd APPle Cider ViNAiGrette

page 38SuGAr SNAP PeA SAlAd with tuSCAN lettuCe, PeCoriNo, lemoN, ProSCiutto, ANd miNt

10

26

4 ESSENCE OF MAINES June/July 2014

When the temperature starts to soar, a cool, crisp salad seems like the ideal meal. Make

your restaurant the place to be when summer salad cravings kick in. We have loaded

this issue with article after article full of ideas on how to kick up your menu for summer.

You are sure to find ideas on improving “the left side of the menu” to better serve health

seekers, gluten-free guests, kids, and those who are just looking for a delicious meal.

Turn to Are You Capitalizing on the Popularity of Salads? (page 10) to read up on the

latest trend report with statistics and consumer sentiments regarding salad. How much

do salads factor in the decision on where to dine out? Where is the competition heating

up? What trends are cooling down? Find out inside.

To respond to skeptics who point out that restaurant salads are not all that healthy, we

did some research to provide a list of toppings that add to, rather than detracting from,

salads’ nutritional value. Read Pass the Toppings (page 16) for the skinny on ingredients,

methods, and cool health facts.

Red, White, and Greens: The Art of Wine/Salad Pairing (page 26) gives you

a fresh look on how to incorporate a salad into wine pairing. These tips are

perfect for raising the hospitality awareness, enhancing your guests’ dining

experience, and increasing the restaurant check averages.

In MaineSense, we couldn’t help but take one last look at the Maines

Food Show’s featured speaker, Danny Meyer, CEO of Union Square

Hospitality Group. His staggering success is reason to talk, and we are

continuing the conversation in The Secret Ingredients of Hospitality.

You will find principles and phrases worth incorporating into your

own hospitality philosophy.

As always, Maines is here to provide you with fresh ideas and recipes

year round. We know you’ll find something useful as you

open your windows to the summer air, and open your

doors to hungry customers.

Welcome!

Enjoy the issue!


cUStoMer SpotliGht

The Ithaca Ale House Grill and Taproom

The Ithaca Ale House’s slogan is

“American fare with modern flair.” We

couldn’t have said it better. People love the

flair of this all-American place. Just check

out the innumerable four- to five-star

online reviews or the recently won awards,

such as the “Best Burger” by 14850 Dining

Guide and “Restaurant of the Year” by

the Ithaca Times in 2011 and 2012. From

these successes, it is clear that owner

John O’Leary has found his niche in the

Ithaca dining scene, something many food

operators struggle with every day. In his

words, there are two types of restaurants:

special occasion restaurants and everyday

restaurants. He categorizes the Ale House

as the latter, under the title of “upscale

gastro-pub.” The Ithaca Ale House offers

high-end food with a low-key atmosphere.

Its unpretentious vibe draws in a mix of

customers: college students, business

professionals, and families.

In a recent interview with O'Leary, we

asked what makes his restaurant so

attractive. “Obviously the beers," says

O'Leary. "We have an extensive, ever-

changing, 20-tap craft beer selection from

brewers all over the country. Almost

daily, the beer menu is updated on

Facebook and Twitter and sent out to

customers. The menu lists a beer style

recommendation under each food item.

It’s important to me that the bar list

complements the menu.”

That’s not all that attracts guests.

Burgers are their best-selling items,

with many to choose from: the Perfect

Burger, the Surf and Turf Burger, which

is topped with a crab cake and spicy

Cajun aioli, and the Fat Kid Burger, served

between two grilled cheese sandwiches.

Then there is the regular release of new

items sure to win a following, like the

new Skillet Wings, which are deep fried

and tossed in wing sauce, heated in a

red-hot skillet so the sauce caramelizes,

and then topped with mozzarella and

crumbled blue cheese. Customers love the

many varieties of flatbread, as well, which

include Spicy Thai Lemongrass. O'Leary

names each unique recipe himself, but

is quick to say that without his awesome

staff, that uniqueness wouldn’t be

possible. They often come up with new

drink recipes and menu items that

he is happy to try. He says, “They all

contribute to the restaurant’s success.

They are the reason we see the same

faces dine here day after day.”

O’Leary opened the restaurant in

2006 and has been working with

Maines Paper and Food Service since

the beginning. “Maines goes above

and beyond for me,” says O’Leary. “I’m

approached all the time by salespeople

from other companies, but I have a great

relationship with Maines.” For O’Leary,

Maines is more than a company: “I have

the best sales representative, Cliff Tye. I

actually requested him because he is so

good. He has my back and is more than

just a representative.”

For the craft brew of the week, addictive

appetizers, or a quality burger, stop

in Mondays through Saturdays, 11:00

a.m.–1:00 a.m., or Sundays at 10:00 a.m.

for brunch. The Ithaca Ale House would

love to host you.

The IThaca ale house GrIll and Taproom

“Maines goes above and beyond for me.”

Business: The Ithaca Ale House Grill

and Taproom

Owner: John O’Leary

Location: 111 N. Aurora St.

Ithaca, NY 14850

Phone: (607) 256-7977

Cuisine: Upscale Gastro-Pub

Website: www.ithacaalehouse.com


bStart of Cheese Life 2014Successfully introducing a new cheese to a friend is like introducing a future spouse.

inception

“Coming to Menus Near You”We witness the birth of a trend—typically started in the fine dining segment and often

borrowing from ethnic cooking.

Taleggio: One of the oldest cheeses from Italy is starting to find its way onto

sandwiches, pizzas, and cheese plates, thanks to the growing popularity of regional

Italian cuisines.

adoption

“Here to Stay”Edgy cheese adopted into fine dining.

Artisan Cheddar: Aged or flavor-induced cheddar is gracing burger, appetizer, and

sandwich menus.

Burrata: This cream filled mozzarella is being used to add layers of flavor to pizzas

and salads (especially those with beets, arugula, and prosciutto).

Queso Fresco and Cotija: Mexican and Latin American cheeses are being added to

ethnic dishes.

Gruyère: An upscale take on Swiss used in croque-monsieur, mac and cheese, burgers, and atop French onion soup.

Smoked Cheeses: Smoke’s robust flavor is elevating American classics like burgers, BBQ, mac and cheese, sandwiches, and

salads. Popular varieties include Gouda, mozzarella, and provolone.

cheeSeMarKetplace Cheese Choices

the MenU adoption cycle of cheeSeSEach cheese you use is at a particular stage on the Menu Adoption Cycle. Do you know what these stages are?

It is important to understand the characteristic differences of each stage. Trends in the adoption stage, for

example, are likely to continue growing, as they have (just) begun to gain broad support. Those in the inception

stage, meanwhile, are cutting edge, but may come with greater risk before hitting the mainstream.


b

b

UBiQUity

“Same Old, Same Old”A trend penetrates America’s midscale restaurants, establishing itself firmly in the

American mainstream.

Pepperjack: Used primarily to add heat to burgers and sandwiches. Some operators

have added padron and shishito peppers for a more unique, spicy flavor.

Bleu Cheese: Served on burgers, steaks, salad. No surprise there.

proliferation

“Playing It Safe”Cheese rapidly (and excessively) spreading in casual dining and chains.

Havarti: Versatile cheese that works well sliced, grilled, and melted on sandwiches or

in snacks. Pairs well with other flavors such as dill and Peppadew.

Asiago and Romano: Popular cheese in baking. Also popular for shaving atop bitter

salad greens or for replacing Parmesan in some Italian favorites.

Fresh Mozzarella: Continues to be added to menus in caprese salads and sandwiches.

Goat: Typically found crumbled on salads, spread on vegetable sandwiches, and added to four- or five-cheese pizzas.

Fontina: Popular pairing for ham or turkey sandwiches, and added to four- or five-cheese pizza or pasta.

Steakhouse Burger: Grilled sirloin burger topped

with cabernet demi-glace, creamy Havarti cheese, and

rosemary bacon.

Turkey and Havarti Roll: Smoked turkey breast, crisp

bacon, chopped scallions, dill Havarti cheese, and

cranberry chipotle sauce wrapped in a flour tortilla.

Steak and Portobello Melt: Beef tenderloin with

grilled portobello, crispy onions, and chive Havarti on

a rustic French roll.

Thanksgiving

Sandwich:

Turkey, cranberry

sauce, Havarti, and

Sriracha.

Fried Pickle Cheeseburger:

Cheeseburger topped with melted dill Havarti,

fried pickle chips, ketchup, and lettuce.

As Seen on MenusThe following is a sampling of how restaurants across the country have found

ways to utilize Havarti on their menus.


FRIEd ARTICHOkE SALAd WITH CELERy, RAdISH, WATERCRESS, ANd GOAT CHEESE FONdUEYield: 1 entrée Salad

918594 4 artichoke hearts, halved and dried on towels

385117 ½ cup Breading pre-dip

010794 1 oz. fresh Goat cheese, crumbled

015500 3 oz. heavy cream

097137 1⁄8 cup inner celery leaves, stemmed

097526 ¼ cup italian parsley leaves, stemmed

097716 18 slices fresh radishes, sliced thin on mandolin

097825 1 cup Watercress, washed and stemmed

096190 2 tsp. fresh lemons, juiced

015230 2 tbl. californian extra Virgin olive oil

345029 pinch Sea Salt

345621 pinch Ground Black pepper

directionS

1. Make sure the artichoke hearts are dry before proceeding. lay them on

absorbent towels cut-side down overnight.

2. dredge the hearts in dry pre-dip. Bend back the leaves to open them

up. fry until dark golden brown and crispy.

3. While artichokes are frying, heat the cream in a sauce pan and whisk in

the goat cheese until it dissolves Keep warm.

4. toss the fried artichokes in a bowl with celery leaves, parsley, radishes,

watercress, lemon, olive oil, salt and pepper.

5. pool the fondue in the center of a serving plate. arrange the warm

artichoke salad in the center. finish the plate with a drizzle of olive oil.


are You capITalIzInG on The popularITY of salad?

These days, healthy eating isn’t just talk. Many food operators have noticed that the scales have

tipped in the last 18 months as guests actively scour for healthy—yet delicious—menu options.

This is not a dining trend, but rather a lifestyle change that has taken root in many American

households due to the spread of food education via the Internet and television shows. Across

the spectrum, restaurants offering salad now face considerable competition from the retail

segment. The cultural movement toward healthy eating, along with the rise of the fast-casual

segment and retail prepared foods—both strong channels for salad—continue to keep

restaurant operators at attention. So how can you set yourself apart? How can you make your

salad menu something worth leaving home for?

June/July 2014 ESSENCE OF MAINES 11June/July 2014 ESSENCE OF MAINES 11


The answer: one-of-a-kind salads. It’s vital for restaurant

operators to emphasize their uniqueness in order to keep

salad lovers coming through the door. Be curious to see how

far a salad can go and still be considered a salad. One-of-

a-kind also means taking a traditional favorite, like Caesar

salad, and making it better than that of your competition, or

as we will explain, making it an experience. Promoting your

salads as a “farm-to-fork” entrée is another way to stay a step

ahead of the competition. The left side of the menu is often

overlooked, but we want to take the time to reevaluate how to

capitalize on the popularity of salads.

Consumers expect variety and something different on the

menu. Catering to consumers’ need for variety when dining

out—while also striking a balance between craveable, healthy,

and innovative yet familiar offerings that justify price points—

will be important in driving salad purchases. Operators may

also have room to ramp up salad orders by promoting their

appeal across day parts and meal parts.

So let’s look at a few practical ways to promote salad’s appeal...

conSider all ShadeS of Green

Pick a sturdy lettuce for hearty ingredients and delicate ones

for lighter toppings. It’s important that the greens are torn

well. Diners don't want to swipe a huge leaf of lettuce across

their cheeks while they’re on a date. Remember, trend trackers

are reporting that 2014 consumers are on the lookout for

locally grown produce. Salads are a great way to work them in.

Chicories and bitter greens

Mesclun

Kale

Romaine

Here are some leafy favorites that are making their way

back in 2014:

Crab Louie: A cold dish in which lump crabmeat on a

bed of lettuce is topped with a dressing of mayonnaise,

chili sauce, cream, scallions, green pepper, lemon juice

and seasonings. The crab can be garnished with a

quartered tomato and a hard-cooked egg.

Green Goddess Salad: Green Goddess is a salad

dressing, typically containing mayonnaise, sour

cream, chervil, chives, anchovy, tarragon, lemon juice,

and pepper. This delicious dressing, created at the

Palace Hotel in San Francisco in the 1920s, has never

gone out of style. Anchovies are in it, but capers make

a worthy stand-in.

The Tableside Salad: A tableside salad prepared

right in view of the guests, partly for show, partly

because the ingredients in the dressing are best

served when first emulsified. Maybe it is time to show

the flair and showmanship that have traditionally

been part of the Caesar salad experience. This is an

impressive way to take a traditional salad that every

restaurant offers, and make it a unique experience

diners can find only in your restaurant.

WarM appetizer Salad... BUt Still Salad

We’ve checked the word salad in the dictionary, and it

doesn’t necessarily have to be cold. In fact, warm salads

are on the rise. They satisfy the desire for fresh produce

and warm comfort.

Warm salad of roasted squash, prosciutto, and

pecorino.

Orange, asparagus, and broccoli warm salad.

Warm green beans, new potatoes, sliced eggs, and

grilled onions.


Salad StatiSticSdo salads matter that much? consumer trend reports

from 2014 reveal insights into consumer preferences for

salad. according to a news release from Technomics,

more than 43 percent of consumers strongly agree that

they visit certain restaurants specifically because they

enjoy the salads those restaurants offer.

Other findings:

sixty percent of consumers say it is important that

salad be bundled with other items.

consumers want to try new and unique salads.

Twenty-one percent say they purchase salad

because they want to try new varieties.

Kale, chopped, and grain-based salads are trending

forward at the restaurant-chain level and in the

retail space.

leading salad proteins in the top 250 limited-service

restaurant chains: chicken, 36.2 percent; bacon, 8.6

percent; ham, 4.4 percent; and turkey, 3.6 percent.

consumers are more likely to purchase and

willing to pay more for a salad that is premium (35

percent), natural (31 percent), local (30percent), and

preservative free (30 percent).

hold the lettUce

Here are some great salads that don’t come in green.

Vegetable Rainbow Salad: Combines some of the

most exciting food trends into one amazing recipe:

pickled vegetables, uncommon produce, ancient

grains, and a cross-cultural dressing that includes

miso and chipotle chile in adobo.

Southwestern Black Bean Salad: There are

hundreds of variations on how to combine black

beans, corn, and other Southwestern ingredients.

The secret is the balance of flavors.

Cara Cara Orange Salad: For the chilly months, we

love using the citrus fruits that are in season, like the

cara cara orange in a citrus fennel salad.

Cool Shrimp and Avocado Salad: This simple

salad, accented by lime and red onion, may be light

and fresh, yet the premium ingredients allow for a

solid profit.

creatiVe MarKetinG

Some restaurants have started allowing customers to

create their own custom salads, selecting items from

lettuce to toppings. Some take pre-orders online with a

simple checklist format, others do it right at the counter,

and still others offer this option with a traditional sit-

down lunch. Guests love to be in the driver’s seat, and

they love when they can take the salad creation into their

own hands.

Also, some may think that “kids” and “salad” don’t belong

in the same sentence. The truth is that many parents

aren’t comfortable with the options a typical kid menu

offers. Junior garden salads are crawling into menus

because moms and dads are asking for them. Leave out

the mushrooms and onions, but load up on carrots and

cucumbers. Putting kids’ salad in colorful buckets is also

a help when getting kids to eat their veggies and when

pleasing parents who want their children to eat more

than French fries.



dininG trendS

The best salads are those that have toppings with a mix of textures—crisp, soft,

crunchy, colorful, salty, or sweet. At the same time, consumers are learning that

the more toppings on a salad, the more calories it packs. The good news is that you

don’t need to stick with a bland salad. Certain toppings can be both a great source of

nutrition and incredibly delicious. Here are a few helpful examples of toppings with

great texture for guests who want the “skinny menu.”

paSS the toppinGS Salad Toppings That Add Nutritional Value

GlUten-free roaSted chicKpeaSPeople love chickpeas because they are an easy way

to get in a good amount of protein and fiber. One

serving of chickpeas (1/2 cup) yields 6 grams of

protein and 5 grams of fiber, with no fat or sugar.

And when you roast them in olive oil, you get a

crispy, crunchy, salty, and healthy bite that makes a

perfect salad topping.

crUnchy SWeet potato Salad toppinGWe love salads with a mix of textures: cold, crisp, soft, and

crunchy. Croutons are wonderful, but they don’t add much

nutrition, even if they are whole wheat and baked. Sweet potatoes

are delicious and are also loaded with antioxidants, which we all

need more of in our diets. They make a crispy, sweet, nutritious,

and unexpected topping for a salad. Just cut the sweet potatoes

thinly on a mandolin fitted with the crinkle blade. Toss them with

olive oil, salt, and pepper and bake at 200 degrees for 45 minutes.

Sweet potatoes become crispier as they cool.

New Ideas and Inspirations


Features of the Pomegranate

Most powerful antioxidant of all fruits

Potent anti-cancer and immune-supporting effects

Inhibits heart attacks, strokes, and embolic disease

Lowers cholesterol and other cardiac risk factors

Lowers blood pressure

Shown to inhibit many forms of cancer

May have benefits to relieve or protect against

depression and osteoporosis

poMeGranate SeedSTossing fresh pomegranate seeds on a salad is a

brilliantly colorful, crunchy, and nutritious addition.

We suggest this topping for a jicama, avocado,

cucumber, and mango quinoa salad, or a pear, red onion,

gorgonzola, pecans, and spinach salad. The pomegranate

is one of the oldest known fruits, and yet it is seeing a

recent surge in popularity due to new discoveries about

its nutritional value.

picKled red onionSHow beautiful are these? A sweet and salty vinegar brine,

peppercorns, and a few spices are really all you need to turn

sliced red onions into crave-worthy pickles. Even for guests

who aren’t fans of raw onions, these tender, sweet-and-tart

pickles might be just their speed. Besides being an amazing

topping on salad, they are great on sandwiches, burgers,

sliders, pitas, and tacos, or cooked in omelets and other

egg dishes. Really, you can add them to pretty much

any savory dish for a pickled burst of flavor. And

of course, they develop a delicious purplish-

pink color as time passes.


Social media marketing for businesses is all about the fan en-

gagement. Getting your fans to talk to you, like your posts, and

share them is how you will grow your fan base and ultimately

increase sales. Try some of these tactics to spark conversations

with your fans:

photoSA picture is one of the simplest ways to catch someone’s at-

tention, as it is more visually appealing than the average post.

When fans are scrolling through their news feeds, the large,

colorful images are the ones that get them to stop.

photo captionSPost a fun photo and ask fans to come up with a caption. This

combines the pros of posting a picture and offering fill-in-the-

blank posts.

aSK QUeStionSAsking questions is probably one of the easiest methods to get

fans to comment and share their thoughts. You will get more

engagement by keeping questions short and simple. Questions

that require the audience to choose—Which would you prefer?

Left or right?—generate a large amount of comments.

tipSSocial media is great for posting short tips, ideas, and informa-

tion for your fans. People love to share little pieces of informa-

tion online, especially if it makes their lives easier.

VideoSVideos offer a very high level of engagement on social media.

Instead of simply posting your specials for the night, take a

short video of your chef preparing the dish, explain what makes

it unique, and include a final shot of the finished dish. Keep the

video as short as possible so you won’t lose your audience.

SpecialS, featUreS, SeaSonal diSheS, and drinKSTake a picture of your special for the evening and post it with

a brief description. Using an app like Instagram can give you a

great-looking picture that you can upload to Facebook.

eVentSTake pictures of any events you cater and create a special

album on your Facebook page for the events.

entertainMentPost pictures of any bands or entertainers performing at your

restaurant and try to get a conversation going.

coMMUnity inVolVeMentTalk about community events you are involved with. People

love to know that businesses give back to the community, so

make sure to post if you sponsor any community events or

fundraisers, or make any donations.

neW MenU iteMSIf you are adding new dishes or drinks to your menu, take a

picture and post about it on Facebook to entice your fans to

try it. You could even offer a Facebook special for anyone who

comes in and mentions the Facebook post.

Social Media By Alissa Strong

GeT Your fans TalKInG on socIal medIa

Delicious

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Reddit

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Meetup

Drupal

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Reddit

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Google

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Apple

Last.fm

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Blogger

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Google Buzz

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Gowalla

Xing

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Paypal

Button Blue

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Bing

WordPress (blue)

Metacafe

Heart

Button Orange


Meetup

Drupal

Yelp

Star

Green

IconDock Foursquare

Identi.ca

Ember App

Hyves

Delicious

Facebook

Slash Dot

Reddit

Newsvine

Yahoo

Microsoft

App Store

Qik

Tumblr

Behance

Friendster

RSS

Flickr

MySpace

Mixx

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Amazon

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chef’S corner

With the increasing focus on healthy menu offerings and produce-based options, you may want to

take a look at your salad selection to make sure you have an array of tempting entrée salads that your

customers can order for lunch or a light, wholesome dinner.

And that doesn’t mean adding a chef salad to the menu and calling it a day. The salad section can and

should get as much attention as the appetizer and entrée listings, particularly in an establishment

that serves lunch. In fact, according to Technomic’s Salad Consumer Trend Report, 70 percent of

consumers surveyed would like to see more variety from the salad section of the menu.

By Chef Eamon

“KicKed Up” entrée SaladS


like all salads, this one is infinitely adaptable. Swap out

different nuts, replace the apple with dried cranberries or

cherries, or add thin slices of radish for a peppery punch.

dressing:

096189 zest of 1 lemon

096189 1 tbsp. Juice

305605 1 tbsp. apple cider Vinegar

331121 1 tsp. Grainy Mustard

306362 2 tsp. honey

340620 ¼ tsp. Salt

345621 ¼ tsp. freshly Ground pepper

015231 ¼ cup olive oil

Salad:

021317 2 Bunches Kale, cored and roughly chopped

096043 1 crisp apple, julienned

096256 ¼ cup hazelnuts, toasted and roughly chopped

097471 2 Green onions, thinly sliced

dIRECTIONS

in a jar or bowl, shake or mix together the first seven

dressing ingredients—from the lemon zest to the

pepper—to dissolve the salt and honey. add the olive oil

and shake or mix again until the dressing has emulsified.

add the chopped kale to a large bowl, pour on the

dressing, and toss well. refrigerate for at least an hour

to let the dressing soften the leaves. When ready to

serve, add the apple, hazelnuts, and green onions,

tossing everything together.

kALE SALAd WITH HAzELNUTS ANd APPLEYield: 4 to 6 servings

Chef Eamon Lee

the iMportance of Kale

Kale has become a culinary hot topic over the past few

years, but it wasn’t until I recently tried a kale salad

that I became obsessed. The greens were dressed with a

vinaigrette spiked with grainy mustard and sprinkled with

paper-thin radishes. I asked for seconds. Turns out, I have

been seriously missing out. Since then, I’ve started playing

with the addition of other ingredients, such as apple for

some sweetness and hazelnuts for crunch. And unlike other

salads, dressing it in advance actually improves the salad, as

the vinaigrette helps soften the otherwise tough leaves. A

nutritional powerhouse, full of beta carotene and calcium as

well as vitamins K and C, kale should transcend trends.

But, of course, as with anything that becomes a widespread

hit, there is bound to be a point in time when people begin

tiring of it and want to move on to the next hot trend.

But the trend of health-conscious diners continues to grow.

To satisfy your customers’ desire to eat healthy foods, create

an entrée salad that lets them have their salad—and eat it

too! When prepared as an entrée, salads are anything but

an ordinary starter. They may include a number of greens,

vegetables, fruit, nuts, cheese, or meat, and with so many

varieties of flavored dressings available, the salad can be

reinvented in limitless combinations.

The entrée salad may be offered meatless or with a variety

of protein options. Using upscale ingredients can also give

salad its star power, and exotic or unexpected ingredients

can position your entrée salad as particularly memorable.

Dressings can balance the flavors of the salad ingredients, or

may infuse the ingredients to give added dimension to the

overall flavor of the salad.

Put these salads on the menu to give your customers variety

and a break from the traditional entrée plate.

Entrée salads tend to be lighter, more colorful and textural,

and they provide an opportunity to feature seasonal

fruits and vegetables. With the advice we’re getting from

nutritionists about increasing fruit and vegetable intake and

lowering meat consumption, entrée salads such as these are

becoming more popular.


chef’S corner By Chef Eamon

KicK Up the protein

Turn any salad into a quick, healthy meal by incorporating

some kind of lean protein. Top salads of all kinds with

grilled fish, steak, tofu, tempeh, chicken, or beans (we like

white beans or chickpeas). The protein combined with the

vegetables will make for a satisfying yet light meal perfect for

at-work lunches and busy weekday dinners.

Today’s proteins go beyond the mainstream beef, chicken,

and seafood as operators add less traditional protein options

such as fava beans, bulgur, quinoa, kidney or garbanzo beans,

cottage cheese, and hard-boiled eggs to entrée salads.

add a healthy crUnch

There’s something about crunchy foods that keeps us coming

back for more, and one of the easiest ways to keep salads

interesting is to kick up the crunch factor. Skip croutons in

favor of more nutritious additions. Raw or toasted walnuts,

chopped pecans, sunflower seeds, pumpkin seeds, chia seeds,

and extra-crispy vegetables like radishes, fennel, and jicama

are great additions for a crunchier salad.

add Seafood

Seafood also helps to turn simple salads into exotic entrées.

Scallops are another stunning salad ingredient when sprinkled

with curry powder, seared in hot oil and placed atop a mix of green

beans and Belgian endive dressed with vinaigrette and truffle oil.

Or, make a simple smoked salmon salad by mixing baby greens

with red onion and cherry tomatoes tossed in balsamic vinaigrette

and drizzled with capers.

Try a wild Alaskan salmon salad, which features ginger-glazed

salmon served on a bed of spinach with feta cheese, sunflower seeds,

mixed greens, edamame, wonton strips, cilantro, and red onions.

eXperiMent With different GreenS

If you’ve been relying on one type of lettuce for every salad, it’s

time to experiment with other greens. If you always use romaine

lettuce, try butter lettuce, baby kale, arugula, spinach, finely

chopped Swiss chard, watercress, or a combination of a few. Rotate

through different salad greens each week.

Or switch up the base. Rather than using lettuce as the base of

your salad, you can create a hearty, meal-worthy salad by using

rice, quinoa, couscous, barley, or whole wheat pasta as your

base. Start with your cooked grain or pasta and add chopped

vegetables of your choice. Cherry tomatoes, bell peppers, celery,

carrots, peas, and sautéed greens like kale or Swiss chard go well

in grain or pasta salads.


top With a cooKed eleMent

Salads get infinitely more interesting when you add a cooked

element to them. In addition to raw vegetables, think about

cooking some to keep what’s in your salad bowl from getting

boring. Pan-fried mushrooms, grilled zucchini and eggplant,

or roasted cauliflower, broccoli, asparagus, or Brussels sprouts

work particularly well in salads.

ethnic flaVorS

Ethnic flavors continue their popularity with entrée salads.

Focus on Mediterranean, Middle Eastern, and other

international fare. Try a mujadara salad that consists of lentils,

cracked wheat, and onions, or a Mediterranean chicken plate,

featuring grilled, spiced chicken breast, tabbouleh, and hummus

on a bed of baby spinach, garnished with Kalamata olives and

ripe tomatoes dressed lightly with a toasted spice yogurt. Or

spice it up with a grilled falafel patty served over greens. Olive

oil will offer a flavorful base for grilled shrimp, garlic, hummus,

and roasted veggies.


chef’S corner By Chef Eamon

add frUit

Sweeten up your salads by adding fruit. Not only will you be

getting a nutrition boost, fruit is a simple way to incorporate

new flavors and textures into your salads. Berries, grapes, orange

segments, thinly sliced pear, peaches, and nectarines add subtle

sweetness and lots of healthy textures.

Serve a strawberry chicken salad over spinach. Or a grilled

chicken salad that includes walnuts and Craisins. Add grilled

chicken to field greens and top with feta cheese, walnuts, and

mandarin oranges. Dress with a fat-free raspberry dressing.

Another popular option is a salad made with salsa, pineapple, and

chicken marinated in teriyaki sauce, served with mixed greens,

tortilla chips, and a Dijon mustard and lime juice dressing.

entrée SaladS increaSe profitS

In addition to satisfying your customers’ desire for healthy

menu options, revitalizing the entrée salad options in your

restaurant can increase your bottom line profitability.

Adding protein to salads not only allows you to beef up the

nutrition factor of entrées already perceived as healthy, but

you can also beef up the selling price.

Who’d have guessed it? Perched right up there with the

reliable money makers–fries, burgers, pizza–sit entrée

salads, having muscled their profitable way onto a growing

number of menus by offering customers just about

everything they could ask for in a meal. After all, entrée

salads reward their consumers with plenty of perceived

value, lots of flavor and texture combinations, a protein

element, and the feeling that they’ve just done something

healthy for themselves in a very delicious way that involved

sacrificing neither taste nor satisfaction. What’s not to like?

The University of Iowa has offered entrée salads in its

operations for about three years now. But just this past

January, the school rolled out a new batch of “restaurant-

style” meal salads in response to customer requests. The

plan worked. Since unveiling the new and improved salads,

operators there have noted a 30 percent increase in sales,

while still keeping food costs in line.


Salad tipS and adVice

Let’s get something straight. If diners order an entrée salad, they

are looking for something sensible to eat. The presumption is

that the salad is not a calorie bomb. And they don’t want to be

left hungry. It’s called an "entrée" for a reason.

So why do so many restaurants offer such “weak” options?

What Not to Do:

Offer a salad that is too small.

Not filling.

Calorie bomb.

Not tasty.

Too much dressing or bland dressing.

Devoid of good veggies—real green veggies. Too many

salads have cucumber, carrot, and tomato. These are fine

but there needs to be much more.

Too many caloric treats and not enough bulk.

What to Do:

Serve it in a bowl and don’t be stingy

with the greens. Ensure that it’s nearly

overflowing. It makes the customer happy.

Offer flavors, e.g., Mexican, Asian,

Italian, traditional, etc., and then offer

accompaniments that go with the theme.

Get with the salad dressing program. Oil has little

flavor, and when a customer requests the dressing on

the side and it’s oil based, it’s really hard to get any of the

flavors without a ton of caloric oil. Ask your customers:

Do they use oil dressings at home—ones that separate? I

doubt it. Dressing should burst with flavor and not require

constant mixing.

Use a 2:1 ratio. What’s this? An easy formula for creating

a veggie-heavy salad. For every “treat” topping, there

should a minimum of two real veggies. Any entrée salad

should have about three treats (nuts, croutons, berries,

avocado, cheese, sun-dried tomatoes, bacon bits, olives,

etc.) and then six veggies (steamed broccoli, green beans,

red pepper, mushrooms, grilled zucchini, red onions,

tomatoes, etc.).

Fresh herbs can do wonders. Sprinkle fresh basil on an

Italian-flavored salad and it will come alive.

Mix up the greens. Arugula and spinach are much more

interesting than romaine.

Don’t forget the protein. It should always be just as good

as what is offered on the rest of the menu, and it should be

grilled or prepared in a healthy manner.

The Caesar salad exception. None of the above really

applies to a Caesar. Anyone ordering a Caesar knows

it’s not healthy. And those ordering one appreciate the

calories! It’s a treat on its own.


red, White, and GreenS:The Art of Wine/Salad Pairing


12

loSe the acid BUt not the zinGThe salad dressing is the most difficult component to match

with wine because of its very nature, which is acidic. A

straight “one part red wine vinegar to three parts olive oil”

dressing is too sharp to work with wine. Too much aggressive

acid will make the wine taste flat and dull. What to do?

Avoid the “war of acids” by keeping acids in balance. Cut

down on the amount of vinegar in the recipe. Replace part

or all of the red or white wine vinegar in a recipe with

balsamic, sherry, or rice wine vinegar, which have fuller,

mellower flavors.

Use alternatives to vinegar that are intense, but not sharp,

such as a few tablespoons of rich chicken, veal, fish, or

vegetable stock. You can also use Worcestershire sauce, soy

sauce, juices from roasted meats or vegetables, or roasted

garlic purée.

Fruit juices match wine easily. Use lemon or lime juice, but

think also of orange juice, apple cider, cranberry juice, or

any fruit juice with a bright flavor.

A super fruity olive oil or a toasty note from nut oil can

make an important link with wine.

Dress salads with the very best extra-virgin

olive oil you can find and afford. As European

winemakers (many of whom also produce olive oil)

have always known, supple, peppery, citrusy olive oil

is one of the greatest partners wine has ever had.

Be Green friendlySome lettuces intensify bitterness in wines, while other

greens come in all kinds of flavors—spicy, peppery,

nutty, tart. As a general rule, match rosés, tart

whites, and lighter reds like pinot noir with salads.

Strong peppery greens will want a wine with some

spiciness to it, like Zinfandel or Petite Syrah. And

when in doubt, offer a sparkling wine, because

like salad itself, bubbly is light, refreshing, and

infinitely satisfying on a summer evening.

Today’s salads are main events, full of vibrant colors and dimensions of

flavor. When built with the right ingredients, they can be the perfect

partners for a full range of wines, from crisp Sauvignon Blanc to

buttery Chardonnay to earthy Côtes du Rhône. Even off-dry Rieslings

and Gewürztraminers can match salads that have sweet notes.

HERE ARE SOME HELPFUL TIPS:

When a guest orders salad for an entrée, do not, we repeat, do not remove the wine list.


3BUild a BridGe“Bridge” ingredients make salad wine-friendly due to their

natural affinity with wine. They complement, contrast,

or sometimes mitigate their wine partners. Here is a

comprehensive list of “bridges”:

Fresh Berries and Cherries: Picks up the ripe berry flavors

of Beaujolais and pinot noirs and even hearty Cabernets.

Slice of Sweet Pear: Similar to the sweetness in an off-dry

Chenin Blanc or Riesling.

Serrano chile-laced dressing: Contrasts with slightly

sweet, spicy, lower alcohol Gewürztraminers (the chiles’

heat tends to heighten the taste of alcohol in wine).

Grilled Beef or a Round of Smoked Mozzarella: Plays

down troublesome tannins in a robust red wine that

would otherwise be too much for a simple salad of greens

and vegetables.

Herbs: Lots of wines have herbal notes in them, including

Sauvignon Blanc, Cabernet Sauvignon, and Merlot.

Crisp, Raw Vegetables: Demand a wine with texture.

Roasting Vegetables: Roasting concentrates flavors and

brings out natural sweetness. Works well with deeper, richer

wines like Zinfandel and barrel-aged Sauvignon Blanc.

Grilled Vegetables: Link the toasty, woody flavors with wine

that's “seen some oak,” like a barrel-fermented Chardonnay.

Mushrooms: Make a salad more earthy and full-bodied.

A red wine, such as pinot noir, is welcome.

Apple, Pear, Melon, and Tropical

Fruit: Complement flavors common

in Riesling, Chardonnay,

Sauvignon Blanc, Semillon, or

Gewürztraminers.

Dried Fruit—Figs,

Cranberries, Apricots and

Raisins: Link to wines with

bright fruit notes, such as

Grenache or Gamay.

Croutons: Toasted or grilled bread in a salad works nicely

with slightly oaky wines.

Nuts: Toasted nuts complement slightly oaky toasty wines.

Cheese: If the cheese is very salty, like a blue cheese, pair it

with a slightly sweet wine, such as an off-dry Riesling. Dry

aged cheeses, like Parmesan or Asiago, with their toasty,

buttery flavors, link wonderfully to barrel-fermented and

aged Chardonnays.

Anchovies: Offset their pungent saltiness with a very fruity

and possibly even a somewhat sweet wine, like a California

or Washington State Riesling. The same is true for Chinese

chicken salad with soy sauce dressing.

Meats, Seafood, Poultry: Tames tannins and acids. Pair

each with the same wines you'd use when pairing any entrée.


coBB Salad With smoky bacon, creamy avocado, tangy blue cheese,

and juicy tomatoes, Cobb salad pairs well with a variety

of wines. A bottle of fragrant Gewürztraminer contrasts

with salty, creamy notes, while an earthy pinot noir

enhances the meaty bacon.

Salad With cUrried chicKenEnhance sweet-tart curried chicken salad with an

aromatic white wine like Viognier, a full-bodied white,

or Torrontés, a dry floral white from Argentina.

niçoiSe Salad With tUna Rosé is a natural match for the tangy, salty flavors.

Choose either still or sparkling—both are dry,

refreshing, and evocative of the South of France, where

this dish originated.

Salad topped With Spicy Meat A low-alcohol wine, such as slightly sweet Riesling or

fruity red Beaujolais, will complement a complex salad

without fanning the heat.

all GreenS With green salads, think “green” wines. The wine with

just about the greenest flavors in the world is Sauvignon

Blanc (also called Fumé Blanc), which has a sassy, bold,

herbal tilt. For a lighter green note, go with Pinot Grigio.

LET’S GET STARTEd: PAIRING IdEAS


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OVER 20 ITEMS IN STOCK AT MAINES

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e & SShoppe

Equipment and Supply

StYle-mY-SAlAd tABlewAreHigh-quality, long-lasting tableware to impress your guests and make your specialty salads look their very best.

NEW! Sonoran haMMered BoWlS With handleS froM World® taBleWare

Introducing four new handled bowls from World Tableware!

Constructed out of Type 304 stainless steel and hand-hammered to

a rich finish, these bowls will keep their shine and luster beautifully!

Perfect for appetizers, salads, desserts, or side dishes. And because

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Bold new Hakone (ha-ko-nay) dinnerware is perfect for

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BF-6 10663114350989 6 ¼" Square Plate 3 38# 1.0

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BF-14 10663114353683 14 oz. Mug 1 15# .8

BF-31 10663114353706 31 oz. Bowl 1 31# 1.0


NEW! Slenda® Valla plateS and trayS froM SyracUSe® china

Here are four great, big additions to Slenda!

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rAw loCAl Sweet CorN ANd CuCumBer SAlAd with Buttermilk ANd VidAliA dreSSiNG, ANd SeAred BriStol SCAlloPSYield: 4 entree Salads

097151 2 cups local Sweet corn Kernels

097161 2 cups local cucumbers, peeled, medium diced

097564 1 cup red Bell pepper, medium diced

097480 2 tbsp. red onion, small dice

097526 ¼ cup italian flat leaf parsley, sliced thin

097262 2 tbsp. fresh dill, stemmed and sliced thin

019148 1 cup feta cheese crumbles

004219 ½ cup Buttermilk

042252 ½ cup plain yogurt

097210 1 tsp. fresh Garlic, minced

305860 1 tbsp. White Vinegar

097492 ¼ cup Sweet onion, minced

015230 ¼ cup extra Virgin olive oil

345029 Sea Salt to taste

345621 Ground Black pepper to taste

095103 8 ea. Bristol dry Scallops

directionS

1. combine corn kernels, cucumbers, peppers, red onion, parlsey, dill and feta in

a bowl. toss to combine and reserve.

2. in a separate bowl, combine the buttermilk, yogurt, garlic, vinegar and minced

onion. Mix well.

3. Slowly add the olive oil while whisking and continue to whisk until emulsified.

Season with salt and pepper to taste and reserve.

4. at service, sear the scallops on all sides except the top and bottom faces until

golden brown and the scallop is medium rare.

5. Slice the scallop into 1/8 inch slices and arrange in a circle. on a small plate

place some of the corn salad in the center. top with the scallop slices and

garnish with a drizzle of olive oil and some fresh dill sprigs.


GeT To Know

A Powerful Resource for Your Restaurant Maines Food & Party Warehouse is here for your convenience whenever you need a fill-in, extra products and equipment for a catering event, or help with your inventory due to an unexpected surge in business (not a bad problem to have!). when You arrIve

When you walk into Maines Food & Party Warehouse, first grab a Hot Sheet loaded with the week’s specials just for restaurant owners. You can also visit www.mainesfood.net to preview and print the Hot Sheet. Items are handpicked to deliver great value and introduce you to new products as well.

whaT You’ll fInd aT maInes food & parTY warehouse!

Maines Food & Party Warehouse is essentially a smaller version of the Maines warehouse in a retail format, designed for easy browsing. You’ll find the same products and brands you order from Maines in both cases and splits, making Maines Food & Party Warehouse the ideal solution for a fill-in. Case pricing is always available. Charge your purchases at Maines Food & Party Warehouse right to your Maines account.

Your source for InspIraTIon

Maines Food & Party Warehouse can be a source of inspiration: Stroll through the aisles and see all the innovative takeout packaging available. Preview the wide range of Signature Brand products. And test the latest kitchen equipment.

need someThInG specIfIc? see cusTomer servIce!

The Maines Food & Party Warehouse staff is just as customer-focused as your Maines team. If you’re looking for a particular item or need assistance, see a trained Maines Food & Party Warehouse associate who can place a special order. Or call ahead and have your products ready for pickup within an hour with our Maines Express Service!

Find YOUR Maines FOOd & PaRtY WaRehOUseUse the store Finder at www.mainesfood.net and locate the closest Maines Food & Party Warehouse out of five locations, each open 7 days a week for ultimate convenience.

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Fresh Produce Marketplace: Just as maines Produce express

offers daily delivery of the freshest fruits and vegetables,

maines Food & Party warehouse provides a full selection of

produce, harvested at peak perfection!

Meat City: Beef, veal, pork, wild game, lamb,

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access a full line of quality dry groceries

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BInGhamTon | sYracuse | scranTon | forTY forT | IThaca


Success StoriesSUcceSS StorieS

Dukey’s Cafe & Watkins Glen Harbor Hotel

SharinG yoUr lateSt and GreateSt achieVeMentS!

One of the best ways to grow your business is by learning from your peers. In this section, you’ll discover what other independent restaurants are doing to experience success.

dUkEy’S CAFEowners: wayne and linda Prutzyman 785 N. Pennsylvania Ave., wilkes-Barre, PA 18702(570) 270-6718

Wayne Prutzyman and his wife, Linda, have owned

Dukey’s Cafe for 14 years. Over that time, Dukey’s has

transitioned from a seafood house known for its clams

to an old-style family pub and restaurant. The dining

room is family friendly and the old oval bar (one of

the few left in the area) is sports oriented. Perhaps the

greatest pull of Dukey’s is its reputation for fresh, made-

in-house recipes. Soups and desserts come straight

from the kitchen, and their special chicken marinades

are a particular favorite. Wayne says, “People come back

here for the fresh food, homemade recipes, and small

restaurant family feel.” Wayne and Linda switched to

Maines as their primary

vendor because we

offer “a better deal and better service.” Being known

for its homemade recipes, Dukey’s has a constant need

for fresh produce and meats. Maines is at their door

twice a week to deliver—but more than that, Wayne

explains, “We are a small restaurant, and if I run out of

something, I simply have to have it the next day. I don’t

have time to get it myself, so I just call Maines and they

always get it to me.” Maines is proud to be a part of

Dukey’s family and a new team member working for the

restaurant’s success.

WATkINS GLEN HARbOR HOTELChef: Chris hascall16 N. Franklin St., watkins Glen, NY 14891(607) 535-6116 • www.watkinsglenharborhotel.com

In the heart of the Finger Lakes Wine Country is the town of Watkins Glen, and in the heart of Watkins Glen is the Watkins Glen Harbor Hotel. The hotel is the unique home to an upscale restaurant with a beautiful waterfront dining patio open in summer time. It has been awarded a four diamond rating by the American Automobile Association. Chef Chris Hascall is responsible for creating and developing the menus from scratch. “Because of our waterfront location, many customers see us as a seafood place, although we do much more than that,” says Hascall. While a favorite item on the menu is the Yukon Gold Potato Crusted Halibut, Chef Hascall features a lot of quality steak

entrées in the summer. In the winter, the locals come out for specials such as Prime & Dine.

Three years ago a Maines Representative, Shelly, came in and convinced Hascall to switch to Maines on the spot. He was in desperate need of fresh produce, locally grown when available, and found that the other suppliers’ and larger companies’ produce was sub-par. He was sold when he heard that Maines even delivers on the busiest day—Saturday—via Produce Express. Chef Hascall has been pleased with the support from the Maines staff.



Dukey’s Cafe

Dukey’s Cafe


IRISH CHEddAR, GREEN APPLE, ANd HEARTS OF ROMAINE SALAd WITH GREEN ONIONS, IRISH bACON, ANd APPLE CIdER VINAIGRETTEYield: 1 Portion

011561 2 oz. dubliner cheddar cheese, julienned

096024 3 oz. Granny Smith apple Wedges

097375 ½ heart of romaine

019346 2 oz. canadian Bacon, julienned, and fried for 30

seconds until lightly browned

097471 ¼ cup Scallions, chopped

981278 1 ½ oz. Kens apple cider Vinaigrette

directionS

1. center the heart of romaine cut side up on the center of the plate

2. arrange apple wedges over and around

3. arrange cheddar over and around

4. arrange bacon over and around

5. top with scallions and dress with vinaigrette



SuGAr SNAP PeA SAlAd with tuSCAN lettuCe, PeCoriNo, lemoN, ProSCiutto, ANd miNt Yield: 4 entrée Salads

002751 8 oz. tuscan lettuce, washed and trimmed

097547 1 ½ lb. Sugar Snap peas

050911 2 oz. Sliced prosciutto

096190 1 tbsp. lemon zest

386001 ¼ cup red Wine Vinaigrette

097480 ½ cup red onion, julienned

097526 ½ cup italian parsley, julienned

097277 ½ cup fresh Mint, julienned

011198 1 cup romano cheese, shaved with a peeler

003304 1 oz. pea tendrils

directionS

1. Separate the tuscan lettuce leaves by color. Use half red leaves,

and half green leaves.

2. Blanch the snap peas and refresh in ice water. cut pod each on a

steep bias. reserve.

3. place the prosciutto in the freezer for 20 minutes until firm.

remove and immediately julienne.

4. fry the prosciutto for 10-15 seconds until crispy. drain and reserve.

5. toss the snap peas with the lemon zest, red wine vinaigrette, red

onion, parsley and mint.

6. arrange pea salad in the middle of a plate and arrange the lettuce

leaves around.

7. Garnish the salad with pea tendrils, shaved romano cheese and

crispy prosciutto threads.


Answers: 1.d; 2.d; 3.b; 4.b; 5.a; 6.d; 7.b, 8.c; 9.d; 10.a.

HOW DID YOU DO?

10 = embroider a star on your coat—you’re brilliant! (or you really know how to use the Internet.)

7–9 = you must be the kitchen know-it-all.

5–6 = Well, at least you didn’t guess randomly.

3–4 = hopefully you’re good at other things.

0–2 = Spend more time reading essence!

???

taKe the QUiz

Test Your Culinary Knowledge

Which of the following is a feature of pomegranate seeds?

a. Most powerful antioxidant of all fruits

b. Potent anti-cancer and immune supporting effects

c. Lowers blood pressure

d. All of the above

The percentage of consumers who strongly agree that they visit certain restaurants specifically because they enjoy the salads the restaurants offer:

a. 13%

b. 23%

c. 33%

d. 43%

Which salad was traditionally prepared tableside?

a. Cobb

b. Caesar

c. Caprese

d. Crab Louie

Where did the famous Green Goddess salad dressing originate?

a. The Waldorf-Astoria in the 1920s

b. Palace Hotel in San Francisco in the 1920s

c. The Greek island of Mykonos in ancient times

d. The island of Malta in the Mediterranean Sea

Which of the following is traditional garnish for a crab Louie salad?

a. Hard-boiled egg

b. Shredded carrot

d. Pickled artichoke heart

d. None of the above

A “bridge” ingredient in a salad means:

a. Link flavors to dessert

b. Be a tough, woody ingredient to balance the texture of the lettuce

c. Hold other ingredients in place

d. Help with wine pairing

With green salads, think “green” wines. The wine with just about the greenest flavors in the world is:

a. Riesling

b. Sauvignon Blanc

c. Champagne

d. Merlot

According to Danny Meyer, “Service is a monologue. Hospitality is _____________. ”

a. a musical

b. silence

c. a dialogue

d. a mystery

In Danny Meyer’s hospitality philosophy, the natural reaction to fix something that isn’t right, or to improve something that could be better, can be called:

a. Control freak-ness

b. Bob the Builder syndrome

c. Service super stardom

d. Excellence Reflex

In 2014, trend reports reveal that the leading salad protein is:

a. Chicken

b. Turkey

c. Bacon

d. Shrimp


Freshness Frozen in Time.

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process. Vibrant in both flavor and color, our vegetables can be integrated into your best entrees, ap-

petizers and side dishes. We take pride in delivering high-quality Grade A vegetables at the best value,

time and time again.

Available in the following tantalizing vegetable blends: California, Capri, Chuckwagon, Country, Italian, Oriental, Scandinavian, and Winter. Available in regular and bulk quantities

Documents

Essence of Maines | June - July 2014