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FEBRUARY 2008

IN THIS ISSUE:• Sandwich Facts & History• Deli Meat Terminology & Cost Variables• Sandwich Recipes• StoneGround Bakery Breads–A Local Company

ALSO:

$New Desserts Time to Raise

Menu Prices?Sea Scallops

DIFFERENCECAN YOU TELL THEDIFFERENCE BETWEEN THESEHOAGIES?

Neither can yourcustomers. But

your bottomline sure can!You’d be sur-

prised at whata difference

portion controlcan make. Askyour Marketing

Associate how abusiness review

with SYSCOIntermountaincan make youan expert at

managingfood costs

(and atwatching

your profitsstack up!)

ContentsFebruary 2008

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Leading Source is published by SYSCOIntermountain Food Services, Inc. for itsvalued customers and prospective customers. © 2008 by SYSCOIntermountain. All rights reserved.

SYSCO Intermountain Food Services, Inc. | 9494 S. Prosperity Road, West Jordan, UT 84088 | 800-366-3778 | www.syscointermountain.com

Step up to CAB® deli meats

Page 8

Profit from the dessert minis trend

Page 13

4 Sandwich FactsFind out why sandwiches arebecoming more popular intoday’s time-starved lifestyle.

6 So Many SandwichesDo you know how to make aMonte Cristo?

7 History of the SandwichYou didn’t know the lowly sandwich had such an interesting story.

8 Certified Angus Beef®

Deli MeatsFind out what makes CAB® the best.

11 Sandwich Recipes

12 New Items atSYSCO Intermountain!

14 Menu Prices“To raise or not to raise, that is the question...”

16 Continental BreakfastBeverage ideas for your continental breakfast offerings.

18 StoneGround BakerySYSCO Intermountain is proud to offer breads from this localbakery.

20 Lettuce BlendsNeed something a little moreexciting than Iceberg? Find outabout appealing lettuce blends.

21 Tomato Color Chart

22 The Meal o’ the IrishCorned Beef & Cabbage is a tra-ditional dish that was served inrural Ireland. Or was it?

23 SYSCO Intermountain’sOutdoor ShowSpring is just around the corner...

24 The Perfect PureeAll natural fruit purees.

25 Customer Highlight:Thaifoon Taste of Asia

26 February FeaturedFresh ShellfishSea Scallops are waiting for youat Fog River Fisheries!

28 Utah TrufflesDelicious chocolate from a home grown operation.

29 Honey FactsGet the scoop on honey.

31 SYSCO Proudly SupportsLocal Produce Suppliers

Delicious local truffles

Page 28

4 leading source

In today’s time-starved lifestyle, sandwiches arepopular in every day part – even breakfast.• Lunch - 55%• Breakfast - 40%• Afternoon snack - 38%• Dinner - 37%

Sandwich sales represent over $100 billion of foodservicesales. The foodservice consumer wants a larger selection ofhealthier menu options. Sandwiches are perceived this waywhen prepared with produce and upscale breads and rolls.

Sandwich pricing nationally ranges from a bottomtier price of $4.99 to a mid tier price of $7.99.

Sandwich FactsSandwich Facts

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The sandwich segment, the second largest in foodservice, grewalmost 10% last year. They fit into consumers’ lifestyles because:• On the go• 61% of Americans feel they don’t have adequate free time• More than 10 million households are dual income• Americans between the ages of 25-34 report having less leisure

time, either because they’re starting families or are trying to buildcareers

• Sandwiches are a convenient meal option• Ethnic appeal• Health and wellness• Flavor layering

Breakfast – the opportunity of champions• 11% are eaten away from home• Breakfast growth outpaced both lunch and dinner at

40% of restaurants• “Breakfast is the opportunity for operators to build

business” according to Technomics

Advantages of pre-sliced meats and cheeses:• Save both labor and risk of injury, no slicers to operate and keep clean• Food safety is important to operators and consumers, there is no cross-

contamination from slicers

SYSCO Intermountain is the leading source for allyour deli/sandwich needs. Talk to your MarketingAssociate for a full listing of sandwichmaking ingredi-ents, including breads, cheeses, meats, condiments,produce, accompaniments and packaging materials.

So Many Sandwiches...BLTRecipes are not invented, they evolve. In the case of theBacon, Lettuce and Tomato sandwich (BLT), culinary evi-dence confirms this recipe descended from late Victorian-eratea sandwiches. Most of the ingredients were known to theAncient Romans. Methods for toasting bread were alsopracticed during this time. Tomatoes were introduced in the

16th century. Mayonnaise?An 18th century Frenchinvention. According tofood historians, modernsandwiches were alsoinvented in the 18th centu-ry. It is believed that theprogenitor of the BLT wasthe Club Sandwich.

ClubMost food historiansagree that the club sand-wich was probably creat-ed in the United Statesduring the late19th/early20th century. The mostpopular theory contendsthis sandwich originated in men’s social clubs, most notablythe Saratoga Club in Saratoga, NY. There is still a debate asto whether it was created with two or three slices of toast.

Grilled CheeseCooked bread and cheesecombinations were ancientfoods known across mostcontinents and cultures.The earliest recipes for foodlike these are found in theancient Roman cookbooks.Culinary evidence suggestsour modern grilled cheese

began in the 1920s. That’s when affordable sliced breadand inexpensive American cheese hit the market.

Dagwood SandwichThe Dagwood Sandwich was intro-duced to the American public April16, 1936. It was invented by ChicYoung and featured in his comicstrip Blondie. The first Dagwoodconsists of tongue, onion, mustard,sardines, beans and horseradish.Over the years the sandwich grewbigger and typically included every-thing “but the kitchen sink”.

GyroThe Gyro, a Greek-American sandwich madefrom rotisserie-roasted,seasoned lamb that is slicedand served with onions in apocket of pita bread, ispronounced “yee-rohs”.The history of gyros posessome unexpected ques-

tions. Certainly the ingredients (lamb, pita bread, grilledvegetables and seasonings) were known to Ancient peoplesof the Middle East. According to many food historians, thegyro is better known in America than in Greece and proba-bly was invented in New York, where gyros sold at Greeklunch counters. It is not a dish found in classic Greek cook-ery or listed in Greek cookbooks.

Monte CristoThe Monte Cristo sandwich has creative variations from onerestaurant to another. The basic sandwich is made of twoslices of white bread with ham, turkey, or chicken, and aslice of cheese. It is then dipped in beaten egg and fried inbutter. A classic Monte Cristo sandwich should come with aside of jelly to dip it in.The original sandwich con-sisted of Gruyere cheeseand lean ham between twoslices of crust less bread,fried in clarified butter. Itwas originally served in1910 in a Paris café.

Peanut Butter and JellyIn the late 19th century, peanut butter as we know it cameon the market. Initially it was marketed as a health foodand considered a delicacy and as such was served at upscaleaffairs and New York’s finest tearooms. Peanut butter sand-wiches moved down the class structure as the price ofpeanut butter declined due to the commercialization of theindustry. Peanut butter also moved down the age structureof the nation as manufacturers began to add sugar to thepeanut butter, which appealed to children. The relationshipbetween peanut butter and childrenbecame cemented in 1920 whenGustav Papendick invented aprocess for slicing and wrappingbread. Sliced bread meant thatchildren could make sandwichesthemselves without slicing breadwith a potentially dangerous knife.

So Many Sandwiches...

6 leading source

ReubenThe Reuben Sandwich is a grilled sandwich made withcorned beef, Swiss cheese, sauerkraut, and Russian dressingon rye bread. It is believed to have been created by ReubenKulakovsky, owner of the Central Market in OmahaNebraska, back in 1920. Much like the story of JohnMontagu, 4th Earl of Sandwich, Reuben enjoyed a weeklypoker game with his bud-dies at the BlackstoneHotel, where he wouldmake his sandwich for hisfriends. Charles Schimmel,owner of the Blackstone,was also one of the pokerplayers. He soon put thesandwich on the menu ofthe hotel.

Sloppy JoeDuring the second half ofthe nineteenth centuryground beef gained popu-larity in America because itwas both economical andnourishing. Cooks oftenadded inexpensive fillers(bread crumbs, ketchup,tomato paste, eggs, sweet

peppers, minced onions, Worcestershire sauce, bottledhorseradish, pickle relish, mustard, salt & pepper were themost popular) to stretch the meat. This ground beef mixturewas then fashioned into meatballs, meat loaves, and loosemeat sandwiches.

Submarine SandwichFood historians generally agree the modern American sub,hero, hoagie, grinder, Italian sandwich, Po’Boy, torpedo,zeppelin and their heated cousins (Philly cheese steak,Chicago Italian beef sandwich, and New York spiedies)are regional variations on the same culinary theme. These

overstuffed meat, cheese,and vegetable oblong-shaped foods sandwichedbetween Italian or Frenchbread were recipes built onlocal culinary traditions andethnic preference.

History of the Sandwich

The first recorded sandwich was madeby the famous Rabbi, Hillel the Elder,who lived during the 1st century B.C.A poor man, but a great scholar, hebegan the custom of sandwiching meatfrom the Paschal lamb and bitter herbsinside two matzos (or flat, unleavenedbread) during Passover. The fillinginside the matzos served as a reminderto Israelites of their forced labor con-structing Egyptian buildings.

Although the combination of breadfilled with meat or cheese and dressedwith condiments have been enjoyedsince ancient times, food historiansgenerally attribute the creation of thesandwich, as we know it today to JohnMontagu, (1718-1792) the Fourth Earlof Sandwich. Legend holds thatMontagu was addicted to gambling, soaddicted that he gambled for hours ata time at a restaurant, refusing to getup for meals. During a 24 hour gam-bling streak he instructed a cook toprepare his food in such a way that itwould not interfere with his game. Hisfellow gamblers, no doubt looking fora lucky charm, began to order “thesame as Sandwich!”

Recipes for sandwiches were notimmediately forthcoming in cookbooks.Why? In England they were first con-sidered restaurant fare. In America?Many colonial cookbooks in the lasthalf of the 18th century were notespecially fond of imitating British culi-nary trends. Did American cooks makesandwiches? Probably…and under-standably, Americans did not begincalling their bread and meat combina-tions “sandwiches” until the late1830s. In 1840 in her “directions forCookery” Elizabeth Leslie introducedthe sandwich to America. She printeda recipe for a ham sandwich that shedeemed worthy to be a main dish. Itwasn’t until much later in the century,when soft white loaves became a sta-ple of the American diet, that thesandwich became extremely popularand serviceable. By the 1920s whiteloaf was referred to as “sandwichbread”.

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Certified Angus Beef® Brand Lunchmeatsin stock at SYSCO Intermountain5703752 Beef Corned Flat6473922 Beef Corned Sliced5706462 Beef Pastrami Flat6376869 Beef Pastrami Sliced5706457 Beef Roast Top Rd mr6473674 Beef Bottom Rd6376907 Beef Roast Sliced

9

10 leading source

Turkey Cobb Sandwich12 Ea BKRSIMP Ciabatta, onion garlic 965296724 Ea SYS IMP Bacon, ckd thick round 219142748 Ea Perdue Turkey, sliced smoked 469149112 oz SYS IMP Dressing, blue cheese chunky 408490112 Ea packer Avocado, halves, sliced 622093912 Ea SYS IMP Tomato, slice 6214381

Grill or toast ciabatta roll. Spread with 1 oz of blue cheese dressing.Between the bread, layer bacon, turkey, avocado and tomato. Cut inhalf on a diagonal. Serve alone or with a side dish.

Yield: 12 sandwichesServing Total %

Cost: $ 2.43 $29.19Price: $ 7.99 $95.88 30.41Profit: $ 5.56 $66.69 69.59

Ham and Cream Cheese Wrap12 Ea Mission Jalapeno cheese wrap 854502260 Ea Perdue Ham slices 46901926 Tbl SYS IMP Cream Cheese 11611816 Tbl WHLFRM Sour cream 50201933 Ea Packer Yellow bell pepper 06860063 Cup SYS CLS Spring Mix 7759566

Mix cream cheese and sour cream together. Spread on tor-tillas. Place 5 slices of ham, peppers and salad mix on each.Salt and pepper to taste. Roll up and cur in half to serve.

Yield: 12 wrapsServing Total %

Cost: $ 1.42 $17.06Price: $ 4.99 $59.88 28.45Profit: $ 3.57 $42.82 71.55

Grilled Pastrami Reuben24 Ea Stngrnd Bread Rye, German Pullman 533983948 Ea CAB Beef Pastrami, Smkd Btm Rnd 637686924 Ea BBRLIMP Cheese Swiss, Sliced Grade A 825632324 oz BBRLCLS Sauerkraut, Kosher 757874312 oz INTLIMP Mustard Dijon, W/White Wine 4064978

Spread mustard on each slice of bread. Layer 1 slice of Swisscheese and pastrami on one slice of bread and 1 slice of Swisscheese and sauerkraut on the second slice of bread. Sandwichboth sides together then grill on a panini grill for approximately6 minutes. Repeat with remaining sandwiches. Cut in half toserve

Yield: 12 sandwichesServing Total %

Cost: $ 2.12 $25.44Price: $ 7.99 $95.88 26.53Profit: $ 5.87 $70.44 73.47

Sandwich RecipesSandwich Recipes

12 leading source

New Items Now in Stock at SYSCO Intermountain

what’s new?

Individual desserts from Vie de France® - Discover the sweettaste of success with new 3” individual desserts from Vie de France®.With flavors like Caramel Fudge Pecan, Midnight Layer, PeanutButter Blast and Strawberry Shortcake, each is perfectly sized to letyour customers indulge themselves without feeling guilty.

Variety Pack Includes:

Caramel Fudge PecanRich chocolate cake, caramel,chocolate mousse topped withHeath®, caramel and pecans

Midnight LayerDense chocolate cake, chocolatewhipped cream and chocolatebuttercream with delicious chocolateshavings to top it off

Peanut Butter BlastChocolate cake topped with peanutbutter mousse and Reese’s® PeanutButter Cup pieces

Strawberry ShortcakeTwo layers of strawberry-marbledwhite cake separated by lusciousstrawberries and light, airy strawberrywhipped cream filling

SUPC # 6442121 Variety Pack Individual Desserts

Strawberry Margarita Cheesecake - Alsofrom Vie de France.® Rich strawberry cheese-cake with a tangy twist of lime, reminiscent ofa summertime margarita!

SUPC # 5858295

Strawberry Banana SUPC # 6010617Mango Peach Banana SUPC # 6010645Mixed Berry SUPC # 6010650

Add a healthful option toyour beverage menu byusing fresh frozen IQFdiced fruit from DoleSmoothie Starters!

• 3 Varieties• Portion Control Pouches• Pre-mixed Diced Fruit• Freshly Made• Effective Cost Control• Consistent Every Time

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Grill Mates Vegetable Seasoning - A veritable potpourri of spices, herbs and vegetables including onions, tomatoes, garlic, red bell peppers, sun-dried tomatoes,leeks and chives, that enhances the naturallydelicious flavor of vegetable dishes.

SUPC # 6297166

Tenderbroil Mini Steak Burger with Bun - Fully cooked and charbroiled, the thick Tenderbroil mini steak burger tastes like it camestraight from the grill, saving you time and labor while decreasingfood safety concerns. Mini white buns are packed with the burgersfor your convenience. Its small size works well for appetizers, kid’smeals or entrees.

Backyard grilled flavor and appearance without the work• Charbroiled beef steak burger• Charmarks provide a freshly grilled appearance• Firm texture allows product to hold well in au jus• Small size works well for appetizers or entrees

Increased Profits• Burger cooks from a frozen state, saving labor and reducing waste• Portion-controlled servings provide exact food costs

Decreased Food Safety Concerns• Pre-portioned, fully cooked and individually frozen to reduce the risk of cross contamination

Convenient• Mini white buns included

SUPC # 6010617 (72/2.5 oz.)

SYSCO Imperial Dessert Minis -Consumers often don’t order dessert becausethey are too full or the portions are too large.With SYSCO Imperial Dessert Minis, patronswill say “yes” to dessert more often, increas-ing orders and profits.

• Size and varieties are ideal for creating popular, sharable dessert samplers

• Capitalize on opportunities all across the menu - snacks, add-ons, combos and desserts

• Add easy profits with SYSCO Dessert Minis

Apple Crumb Cake Bites SUPC # 5849926Chocolate Creme Truffle Bites SUPC # 5848864Banana Foster Cheesecake Bites SUPC # 1842228Mini Brownie Bites SUPC # 1886381

The National Restaurant Association projectsthat menu prices will increase by 3.6% in2008, more than a percentage point higherthan the 2.5% growth projected for overallinflation in 2008.

It is expected that 2007 and 2008 will post thestrongest menu price growth rates in the lasteight years, in large part because of risingenergy costs.

Increases in menu pricing must be made assubtly and unobtrusively as possible. The lessattention you call to the price increases, theless chance there will be for adverse conse-quences.

$$ $$MENU PRICES“To raise or not to raise, that is the question...”

$$

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Easing the Pain of Menu Price IncreasesNo one looks forward to menu price increases, least of all the customer. But with food cost inflation at historicalhighs, price increases are inevitable. The following are a few strategies for making those increases less painless,both for you and for your customers’ pocketbooks.

• Use odd increments, such as 25 cents, 50 cents, 75 cents, and 95 cents for digits to the right of the decimalpoint. Menu items increased from $7.75 to $7.95 are less likely to be noticed. The two most-used numbers in pricing are 5 and 9. Always round up to the 9 when possible and make another 4 cents on the menu product.

• Never raise pricing when you print a new menu. Regular customers are more likely to notice the addition or deletion of menu items along with price increases. If you are in the process of a new menu design, printyour new pricing on the old menu first. Then you can point out that the new menu offers the old menu prices.

• It’s not worth the savings on printing a new menu to simply to cross out or place stickers over old pricing. You’re really calling attention to the price increase by doing this.

• Whenever portions and accompaniments are already substantial, consider reducing portion sizes or eliminating one of the accompaniments to reduce your cost.

• Never raise prices across the board. You’re better off raising a few items at a time, beginning with the mostpopular menu items first.

• Raise prices in small increments at a time–10 cents or 20 cents up to 25 cents.

• Items that fluctuate in cost on a weekly or monthly basis, such as fresh fish and seafood, shouldn’t be priced at all. The menu should simply say “Market Price.”

• Avoid a common menu design technique of aligning prices in a straight line down the right side of a column or page.

• Quality costs money and customers are willing to pay for it.

• For 2008, it is imperative to know your food cost on every menu item and align your pricing to remain profitable. Take time every month to analyze your menu and grow your business.

• Enlist your SYSCO Marketing Associate or Business Review Manager to assist you in staying up to date on your menu pricing.

“In business, the competition will bite you if you keep running; if you stand still, they will swallow you up.”

$$$$$$

BEVERAGE EQUIPMENT

SYSCO Gibraltar GlasswareThis attractive glassware is perfect for juice, water, and more

JuicesJuices are the perfect “fast food,” because they contain the goodness of thewhole product in a condensed form. The juice is easily absorbed into thebody, because the fibers of the whole fruit do not have to be separated out.

Selected Bulk Juices6050116 12/46 Oz Sahar B Juice Apple 100% Aseptic6050173 12/46 Oz Sahar B Juice Cranberry Cocktail Aseptic 6598502 12/46 Oz Sahar B Juice Grape White Aspetic 100%4011359 12/46 Oz Welchs Juice Grape 6050165 12/46 Oz Sahar B Juice Grapefruit 100% Aseptic6893788 4/1 Gal. Sys Cls Juice Lemon Plastic 6050124 12/46 Oz Sahar B Juice Orange 100% Aseptic6050140 12/46 Oz Sahar B Juice Pineapple 100% Aseptic4663407 12/46 Oz Sahar B Juice Tomato 100% Aseptic 7175557 12/46 Oz V-8 Juice Vegetable Plastic

Milk8766834 12/8oz Cream O Weber Whole Milk8766867 12/8oz Cream O Weber 2% Milk8767063 12/8oz Cream O Weber Fat Free Milk8766917 12/8oz Cream O Weber Whole Choc Milk8767030 12/8oz Cream O Weber 1% Choc Milk1996917 12/8oz Cream O Weber Strawberry Milk5807361 4/1ga Meadow Gold Whole Milk2024214 4/1ga Cream O Weber Low Fat 1%2186302 4/1ga Cream O Weber Skim Milk

SYSCO Stackable Pebbled Tumblers

Juice Dispenser

Continental Breakfast: A smart choice forlodging establishments and customers

Continental Breakfast is a term that refers to a serve yourself breakfast thatwill typically include coffee, tea, and/or juices. These types of breakfaststay true to form when serving croissants, rolls, or bread, and usuallyinclude butter or jams. The term Continental actually refers to the conti-nent of Europe and primarily to France, where a normal breakfast may con-sist of cheeses, pastries, and sometimes a cold cereal. A “full EnglishBreakfast” or “warm breakfast” is what most of Americans are used to,referring to cooked eggs, sausage, ham, and so on.

While the menu doesn’t include mimosas and Eggs Benedict, most agreethat a continental breakfast is convenient and appreciated. Originally thissimple morning meal was only offered by a few elite chains, but now it ismore commonplace. In fact, many busy people won’t even stay at a hotelunless a continental breakfast is part of the amenity package. Because it’soften included in the cost of the hotel stay, it makes the idea of running tothe lobby for a scone and cup of coffee that much more appealing.

Hotels and motels like serving continental breakfasts because they are inex-pensive and simple to prepare. Many will even spend a little extra for gour-met quality food. Patrons enjoy a continental breakfast because of its con-venience and because it also offers the ability to bring breakfast back to theroom and relax instead of rushing out to look for something to eat beforecheck-out time.

In this issue, we have presented ideas for beverages. Look for more continental breakfast item ideas in our next issue.

16 leading source

Continental Breakfast Beverage Ideas

17

TeaIn one popular Chinese legend, Shennong, the legendary Emperor of China,inventor of agriculture and Chinese medicine, was drinking a bowl of boilingwater, some time around 2737 BC. The wind blew and a few leaves from anearby tree fell into his water and began to change its color. The everinquisitive and curious monarch took a sip of the brew and was pleasantlysurprised by its flavor and its restorative properties. A variant of the legendtells that the emperor tested the medical properties of various herbs on him-self, some of them poisonous, and found tea to work as an antidote.

Bulk Tea9933664 32/4 Oz Hse Rec Tea Bag Iced Round Super Extraction9934068 32/3 Oz Hse Rec Tea Bag Iced Round Super Extraction4202255 96/1 Oz Hse Rec Tea Bag Iced Without Tape 5097597 32/3 Oz Hse Rec Tea Iced Auto Brew Filter Pouch7794837 2/1.5 gal Hse Rec Tea Iced Concentrate Premium Liquid

Unsweetened6067870 24/1.25 Z Tazos Tea Bag Iced Basic Black

7706781 24/1 Oz Tazos Tea Iced Tropic

CocoaThe cacao plant was first given its botanical name by Swedish natural scien-tist Carolus Linnaeus in his original classification of the plant kingdom, whocalled it Theobroma ("food of the gods") cacao.

Bulk Cocoa4185005 12/2lb Citavo Cocoa Mix Dispenser Dutch 5684360 12/2 Lb Citavo Cocoa Mix Dispenser Creamy Style5437264 1/2 Gal Sys Cls Drink Base Hot Chocolate Liquid Bib

CoffeeIt is commonly believed that coffee originated in Ethiopia where a goatherder noticed that his goats were much livelier after eating the red coffeeberries. So the herder did what any of us would…he ate what the goatswere eating and now according to recent studies, coffee is the number onesource of antioxidants in the American diet.

Bulk Coffee5155908 36/6 Oz Citavar Coffee Arbica 100% Urn 4482758 96/2 Oz Citavar Coffee Arbica 100% Urn W/F4116232 24/12 Oz Citavco Coffee Colombian 100% Urn 5155916 36/6 Oz Citavco Coffee Colombian 100% Urn 7407109 32/6 Oz Sbestcf Coffee Ground Regular Blend Drip 8749061 12/2 Lb Stnbrsp Coffee Ground Regular6123511 24/12 Oz Olygour Coffee Ground Colombian

BEVERAGE EQUIPMENT

SYSCO Coffee Service

Oneida Espresso & Cappuccino Service

Mugs

Coffee Dispensers

Jazz Water Pitcher

18 leading source

Stone Ground BakerySYSCO Intermountain is proud to partner with Stone Ground Bakery, a local bakery supplying the finest breads.Stone Ground Bakery, Inc. was established in 1979 by Hans Schmerse as a small European bakery. Using oldworld baking techniques, centuries-old family recipes and a passion for bread, Stone Ground soon was recognizedas the premier bakery in Utah. Today, Stone Ground Bakery, Inc. continues to use a traditional style of baking andoriginal recipes. In addition, our master baker Derrick Schmerse, has traveled the country studying with renownedbakers and learning old-world secrets and new-world techniques. The result is bread with succulent aroma, fullflavor, consistent texture and perfect crust. In 2006 Stone Ground Bakery, Inc. bought a new building and pur-chased the finest of baking equipment from around the world. The new facility and equipment allows for highervolume, a more consistent product, and retaining quality with out increasing price. Stone Ground Bakery deliversits freshly baked products through out the Wasatch Front. In addition, our alliance with Sysco Intermountainallows for multi-state distribution.

Our quality product and service is guaranteed by:Tammy Hines, PresidentDerrick Schmerse, Vice PresidentJoshua Hines, Distribution Manager

Proudly SupportingLocal Suppliers!

19

5620408 6/48 Oz Bread Asst Wheat/Rye5382431 6/2'sect Bread Baguette 6'whi(3-2'sect)5605318 1/24 Ct Bread Baguette Frch 1/2" Sl5342623 12/6 Pk Bread Ciabatta /Panini Wht 4x45342607 8/6 Pk Bread Ciabatta /Panini Wht 4x66424679 4/12 Ct Bread Focaccia 5.5inch5324252 6/2 Pk Bread French 18"Tuscan Baguett5857455 6/6 Ct Bread Hoagie Frch Unslc 10"5328020 12/06 Pk Bread Hoagie Italn Wht6"Ambass5328044 12/6 Pk Bread Hoagie Itln Wht 6"Seeded5380047 9/6 Pk Bread Hoagie Itln Wht 8"5615846 20/6.5oz Bread Hoagie Lrg 4x85605308 9/6 Pk Bread Hoagie Parm 8"5380052 12/6 Pk Bread Hoagie Wheat 6"Ambassado5605298 9/6 Pk Bread Hoagie Wheat 8"5335256 8/2 Lb Bread Ital Sourdgh Sli 3/4"5339783 8/2 Lb Bread Ital Sourdgh Sli 5/8"5339805 8/36 Oz Bread Loaf Hny Wheat 5/8"5339799 8/36 Oz Bread Loaf Hny Wheat Deli 3/4"5323896 6/6 Pk Bread Round Bowl 6oz5324245 4/8 Pk Bread Round Bowl 8 Oz5329752 8/4 Pk Bread Round Cored Bowl 8 Oz6425690 12/Ea Bread Rye (Limpa)5379757 10/27 Oz Bread Rye Germn 1/2" Sli5631625 8/32 Oz Bread Rye Germn Deli Sty5339839 8/36 Oz Bread Rye Germn Pullman 3/4"5339849 8/36 Oz Bread Rye Germn Swirl 3/4"5466715 8/36 Oz Bread Rye Germn Swirl 5/8"5616543 6/48 Oz Bread Sour Ital Deli Sty5379740 10/27 Oz Bread Sourdough Rustic 1/2"Sli

5342504 12/12 Pk Bread Stick 5" Loaded5342496 12/12 Pk Bread Stick 5" Plain Par-Bake5339827 8/27 Oz Bread Texas Toast Yel 3/4" Sli5380102 8/27 Oz Bread Texas Tst Wht 3/4"Slic5380151 8/27 Oz Bread Wheat Pullman 5/8" Slice5379732 10/27 Oz Bread Wheatberry Europ 1/2"Sl5339811 10/18 Oz Bread White 1"Slice-Tex Tst5335221 8/28 Oz Bread White Deli Sli 5/8"5380231 8/27 Oz Bread White Pullman 5/8" Sli5335274 8/28 Oz Bread White Sl Deli 3/4"5345036 6/12 Pk Bun Hamburger 4"White Plain5324655 6/12 Pk Bun Hamburger Corntop Wht 4.5"5655919 6/12 Ct Bun Hamburger Flour Topped 4in5327814 6/12 Pk Bun Hamburger Fr Knot4.5"Plain5328004 6/12 Pk Bun Hamburger Frnchsour 4"Rose5327992 6/12 Pk Bun Hamburger Frnchsour4.5"Ros5759950 4/8 Pack Bun Hamburger Plain 5"5325008 6/12 Pk Bun Hamburger Pot/Wht/Flr4.5"5327776 6/12 Pk Bun Hamburger Redonion 4.5"5530292 6/12 Pk Bun Hamburger Seeded 4.5"6268389 12/6 Ct Bun Hoagie Ital 6"6415956 12/6 Ct Bun Hoagie Split Top5654383 8/6 Pk Bun Hot Dog Foot Long5334630 12/6 Pk Bun Hot Dog Potato Egg Wht 6"5897339 12/6 Pk Bun Hot Dog Ptato Eg Wht 6"Top5324621 8/12 Ct Roll Ital Tuscan Baci6045134 12/12 Pk Roll Ital Tuscan Baci 1.5 Oz5380060 12/12 Pk Roll Ital Tuscan Baci-Asstd5527835 8/12 Pk Roll Italian Sweet Baci5382250 8/24 Pk Roll White Dollar Frch Unsli

Stone Ground Bakery Breads in stock at SYSCO Intermountain

20 leading source

Heart Blend Lettuce40% Spring Mix 30% Green Leaf Hearts 20% Romaine Leaf Hearts 10% Radicchio

Great for white table cloths to delis.

Lettuce Blendsavailable from SYSCO Intermountain

Cascade Lettuce Mix40% Blended Baby Romaine Leaves 35% Baby Green Leaves 15% Raddichio

• Each leaf is torn from the plant core• The leaves are better tasting and more nutritious• 100% useable• 23 servings per case at 3.5 oz

Braising Greens MixCould have the following: red & green chard, beet greens, red Russian kale, Siberian kale, lacinto kale, escarole, rainbow chard, burgundy amaranth, purple bok choy, and baby collard greens.

This mix depends on the season and what is availableat the time of packing.

Asian MixAsian mix is a blend of spicy, tangy baby greens.Chefs use Asian mix (also known as hot greens) when they’re looking to create a "kicked-up" salad. This mix is a variety of tangy flavors and vibrantred and green colors, which will compliment anytraditional or unique salad or dish. Consists of babyarugula, baby beet greens, mizuna, baby red chard, baby red mustard, baby spinach and tat soi.

5985110 7707144

8577058 2253581

SYSCO Intermountain is your leading source forthe highest quality produce available.

According to the US department of Agriculture,originally "corned beef and cabbage" was a tra-ditional dish served for Easter Sunday dinner inrural Ireland. The beef, because there was norefrigeration at that time, was salted or brinedduring the winter to preserve it. It was theneaten after the long, meatless Lenten fast.

However, other Irish people feel that corned beefand cabbage is about as Irish as spaghetti andmeatballs. That beef was a real delicacy usuallyserved only to the kings.

According to Bridgett Haggerty of the websiteirishcultureandcustoms.com, a "bacon joint" ora piece of salted pork boiled with cabbage andpotatoes would more likely have shown up foran Easter Sunday feast in the rural parts ofIreland.

When thousands of Irish immigrated to theAmerica during the potato famine, most landedin New York City. They joined other immigrantsfrom Europe in the tenements of lowerManhattan. Here their neighbors mostly came

from Eastern Europe, and an impor-tant food in their diets was cornedbeef and cheap and plentiful cabbageand potatoes. The Irish, many ofwhom had seldom been able toafford meat, were introduced to thisnourishing and tasty dish. Theyadopted it as their own, and the cele-bration of St. Patrick's Day seems anideal time to indulge in this ingeniouscombination of flavors and textures.

Sources:www.kitchenproject.comwww.naplesnews.com

The Meal o’ the Irish

Menu Analysis

Corned Beef & Cabbage

22 leading source

StockPot Products in Stock at SYSCO Intermountain:

4931176 SYSCO Imperial Broadway Tomato Bisque W/Basil9843434 Stock Pot Vegetarian Gumbo Soup0716753 Stock Pot Wild Man Pete’s Chili Extreme9448093 Stock Pot RTU Clam Chowder

Pioneer Flour Mills Products in Stock at SYSCO Intermountain:

9190513 Bakers Source Imperial E-Z Split Buttermilk Biscuit3522794 Bakers Source Imperial Southern Style Biscuit Dough0851147 Pioneer Frozen Sausage Gravy4933933 SYSCO Imperial Chicken Gravy Mix8558215 SYSCO Imperial Brown Gravy Mix5078290 SYSCO Imperial Peppered Gravy Mix

At StockPot, wemake soups withexceptional ingre-dients and freshstock, one kettleat a time, just asyou would inyour own kitchen.

Spring is just around the corner and its timeto plan for a busy summer at the golf course, concession stands, burger stands, themeparks, parks and baseball fields.

Date: Wednesday February 27th, 2008Time: Noon to 4 PMLocation: The E Center3200 South Decker Lake DriveWest Valley City, UT 84119

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Stocked Items

1651694 Guava Pink Puree 6/30oz2325157 Mango Puree 6/30oz0833897 Pomegranate Puree 6/30oz2325140 Raspberry Puree 6/30oz

5394719 Blood Orange Concentrate 6/30oz0833871 Passion Fruit Concentrate 6/30oz

New Stocked Items

0832774 Black Current Purée 6/30oz7853468 Blackberry Purée 6/30oz4655395 Blueberry Purée 6/30oz6389035 Green Apple Purée 6/30oz7775745 Kiwi Purée 6/30oz4685629 Roasted Red Pepper Purée 6/30oz4655692 Strawberry Purée 6/30oz0833012 Tamarind Purée 6/30oz6389050 White Peach Purée 6/30oz

6404604 Meyer Lemon Concentrate 6/30oz6625925 Ginger Sweet 6/38oz3741089 Lemon Zest 6/38oz

*All items are splitable

Perfect Purées offer peak-of-season flavor, unparal-leled quality, refined tex-ture, natural aroma andcolor. We start with thefinest produce and processthem into a puree. Then wequickly pasteurize and flashfreeze our purees to retainabsolute freshness. Ourcompany works with sup-pliers who practice sustain-able agricultural methodsand we adhere to a strin-gent quality control pro-gram. Our purees are natu-ral with no artificial preser-vatives, gums or coloringsadded.

Features & Benefits

• Standard for puree purity & taste

• Seasonally picked• Fresh flavor• Consistent quality• Popular reusable jar• Time & labor savings• Controls food costs• Year-round availability• Unmatched variety of

flavors

SYSCO Intermountain Food Services9494 S. Prosperity RdWest Jordan, UT 84088

801-563-6300www.syscointermountain.com

freshness

taste

24 leading source

customer highlight

Thaifoon serves fresh Asian cuisine in a vibrant,exciting atmosphere highlighted by a dramaticwater wall. The moderately priced menu featuresassertive and distinctive flavors, utilizing thehighest quality of fresh ingredients. Our dedica-tion to fresh ingredients has allowed us theopportunity to create and prepare all of ourmenu items in-house. Thaifoon’s signatureentrées include the Lettuce Wraps, Evil JunglePrincess Curry and the Honey Walnut Shrimp. Thaifoon recently celebrated its fourth successfulyear at The Gateway and can attribute its successto the dynamic leadership of General ManagerNikolas (Nik) Wright. Nik has always been pas-sionate about the hospitality industry and gradu-ated from the Scottsdale Culinary Institute in1998. Nik has been an essential component ofthe Thaifoon team since November 2003 inwhich he was hired on as the Assistant Manger.Nik quickly rose through the ranks to become theGeneral Manager of Thaifoon in March 2006, andcontinues to lead his energetic team in deliveringexceptional customer service and cuisine to eachand every guest. Thaifoon is located at theGateway, and serves lunch, dinner and an Asian-Inspired happy hour daily. For more informationplease call 801-456-8424 or visit us online atwww.thaifoon.com.

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Thaifoon Taste of Asia7 N. 400 W. (Gateway Mall)Salt Lake City, Utah 84101 M-Th 11:30am – 10:00pmFri. and Sat. 11:30am – 11:00pmSun. 12:00pm – 8:00pm

Sea scallops

North Atlantic Domestic ScallopThe North Atlantic sea scallop is considered by chefs across the country as the scallop by which all scallops are judged.Renowned for its pearl-white color, firm, moist texture and rich scallop flavor, the dry sea scallop is a welcome additionto any menu. Preparation choices are practically endless with that rich distinctive scallop flavor always shining through.

The North Hokkaido ScallopHarvested from the cold, nutrient-rich waters surrounding the Japanese island of Hokkaido, Japanese scallops are amongthe highest quality seafood produced anywhere in the world. All product is caught and landed daily, shucked live, thencleaned, graded and packed for air shipment. Scallops, like virtually all Japanese seafood, are handled with the utmostcare to guarantee the best possible product and shelf life. As an island nation, the Japanese are very careful to ensurethat the resources in their oceans are renewable and much of the Japanese scallop resource is cultured to some extent.The vast majority of the scallops harvested are the result of large scale scallop "seed" collection taking place and thendistributed into the ocean areas known to be ideal for the growth of scallops. Within a short two or three years the scal-lops have grown to a harvestable size and the process begins again. Japanese scallops have a rich color and a light,slightly creamy sweet scallop flavor. They can be used anywhere a scallop fits on the menu.

February

Scallops in stock at Fog River Fisheries:

Scallops (Dry Pack Domestic) 3745742 8lb tub U/10 Atlantic New BedfordScallops (Dry Pack Japanese) 6449635 8lb can U/10 Japanese HokkaidoScallops (Dry Pack Packer) 6419883 10lb cloth U/10 Packer East CoastScallops (Dry Pack Domestic) 3745759 8lb tub 10/20 Atlantic New BedfordScallops (Dry Pack Japanese) 6453672 8lb can 10/20 Japanese Hokkaido

Featured Fresh Shellfish

Phone: 801-563-6589 | Fax: 801-280-9071 | Email: fogriver@int.sysco.comFog River Fisheries

Rice pilaf or orzo would be a good accompaniment.Serves 4.

INGREDIENTS:2 tablespoons olive oil (preferably extra-virgin)2 large garlic cloves, pressed1 1/2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried12 large sea scallops1 large lemon, halved lengthwise, each half cut crosswise into 6 slices8 bay leaves4 8-to 10-inch bamboo skewers, soaked in water 30 minutes

DIRECTIONS:Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl toblend. Season with salt and pepper. Add sea scallops and toss to coat with oil mixture.

Prepare barbecue (medium-high heat) or preheat broiler. Alternate 3 scallops, 3 lemonslices and 2 bay leaves on each skewer. Grill or broil brochettes until scallops are goldenbrown and just cooked through, about 4 minutes per side. Transfer to plates and serve.

Greek-Style Sea Scallop Brochettes

The delicate, tendriled texture of frisée is essential to the slaw. Round out the lettuce mixwith a selection of chicories. Makes 8 first-course servings.

INGREDIENTS:2/3 cup plus 2 tablespoons extra-virgin olive oil6 tablespoons Sherry wine vinegar, divided1 shallot, thinly slivered 12 ounces assorted red and green chicories (such as radicchio, red and green Belgian endive, escarole, and frisée)

24 large sea scallops 3 tablespoons water

DIRECTIONS:Whisk 2/3 cup oil, 3 tablespoons vinegar, and shallot in small bowl to blend. Season vinaigrette totaste with salt and pepper.

Very thinly slice radicchio and endive; tear escarole and frisée into 2-inch lengths. Place in large bowl.(Vinaigrette and slaw can be made 6 hours ahead. Chill dressing; let stand at room temperature 30minutes before using. Place damp kitchen towel over slaw and chill.)

Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle scallops with salt andpepper. Working in batches, add scallops to skillet and cook until golden and just opaque in center,about 1 1/2 minutes per side.

Rewhisk vinaigrette; pour over slaw and toss to coat. Divide slaw among 8 plates. Arrange 3 scallopsatop slaw on each plate. Add remaining 3 tablespoons vinegar to same skillet along with 3 tablespoonswater. Bring to boil over medium heat, scraping up any browned bits and dissolving any caramelizedjuices. Drizzle juices over scallops.

Seared Sea Scallops with Sherry Vinegar and Chicory Slaw

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28 leading source

Utah Truffles is a home grown operation with a state of the art facility, locatedin Salt lake County. Founded in 1980, they have always been committed to cre-ating premium truffles. Over subsequent years, the recipe was perfected, tothe smooth texture and rich flavor we now identify as a trademark of the UtahTruffle. In 2003 due to increasing demand the facility was expanded and pro-ductions is at its all time highest. The continually increasing demand for thetruffles is exciting as the company looks for additional opportunities to sharethis wonderful product. Utah Truffles is committed to only using the highestquality ingredients in creating its truffles.

• Utah Truffles are wonderful treats for any special occasion or for no occasion at all.

• Each truffle is made with rich milk chocolate and is free of trans-fats, hydrogenated oils, and preservatives. They are available in 0.6 ounce bite sized morsels and indulgent 1.8 ounce bars.

• They are produced in seven delicious flavors: Almond, Chocolate, Espresso, Mint, Orange, Peanut Butter and Raspberry.

Utah Truffles

In Stock at SYSCO Intermountain:

6496283 Bulk-C 1/288 Ct Candy Truffle Choc Bulk 6495921 Bulk-M 1/288 Ct Candy Truffle Choc Mint Bulk

6496294 Iw-A 1/125 Ct Candy Truffle Almond Iw 6496394 Iw-M 1/125 Ct Candy Truffle Choc Mint Iw 6496309 Iw-E 1/125 Ct Candy Truffle Esprso Iw

6496416 Tb-C 10/24 Ct Candy Bar Truffle Choc 6495945 Tb-M 10/24 Ct Candy Bar Truffle Choc Mint 6496455 Tb-E 10/24 Ct Candy Bar Truffle Espreeso

Proudly Supporting

Local Suppliers!

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Honey varieties range in color from almost white toamber to dark brown. The lighter the color of the honey,the milder it’s flavor. In a bakery you will typically see,Clover or Light Amber and Wildflower.

Honey comb is sold in the (edible) wax comb just asthe bees left it. Cut comb honey or chunk-style honeycontains chunks of honeycomb.

Liquid honey is extracted from the comb and is often pasteurized.

The color and flavor of honeys differ depending on thenectar source (blossoms), visited by the honey bees.Honey color ranges from nearly colorless to dark brown,and its flavor varies from delectably mild to distinctivelybold, depending on where the honey bees buzzed. As ageneral rule, light-colored honey is milder in taste anddark-colored honey is stronger

Most popular types of liquid honey for baking:

CLOVER A.K.A. AMBERClover honey has a pleasing, mild taste. Clovers con-tribute more to honey production in the United Statesthan any other group of plants. Red clover, Alsike cloverand the white and yellow sweet clovers are most impor-tant for honey production. Depending on the locationand type of source clover, clover honey varies in colorfrom water white to light amber to amber.

ORANGE BLOSSOMOrange blossom honey, often a combination of citrussources, is usually light in color and mild in flavor with afresh scent and light citrus taste. Orange blossom honeyis produced in Florida, Southern California and parts ofTexas.

WILDFLOWERWildflower honey is often used to describe honey frommiscellaneous and undefined flower sources.

HONEY BLENDSWhile different types of honey are available, most honey,especially honey supplied in bulk, is blended to create aunique and consistent taste and color.

Spun honey/whipped honey/creamed honey:Honey that's blended with pieces of the comb so that itspreads more easily.

Honey Facts

HONEY IN STOCK AT SYSCO INTERMOUNTAIN:4361432 6/5 Lb Sys Cls 30 Honey Pure Clover Gr A1200856 12/1 Lb Hse Rec 12 Honey Pure Clover Gr A Inver8826893 12/12 Oz Hse Rec 12 Honey Pure Gr A Sqz Bear 4932000 1/60 Lb Sys Rel 60 Honey Pure Light Amber

SYSCO Block & Barrel Soft pretzels are here!Available in two sizes, these great tasting softpretzels are all natural and contain no preserv-atives. They pair wonderfully with a variety of

dips and toppings like mustard and cheese.Offer your customers a delicious, nutritious

and unique snack food today.

Block & Barrel Soft Pretzels2.5 oz (100 ct) - #2001469

5 oz (50 ct) - #2001402

Soft Pretzels

30 leading source

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Local Suppliers!

The Next Generation of Yogurt

Cucumber Yogurt Dip with Cumin2 cups DANNON Lowfat Plain Yogurt, SUCP# 10373162 medium cucumbers peeled, seeded and grated (3 cups)3 tablespoons finely minced red onion4 teaspoons chopped fresh mint1/2 teaspoon ground cumin1/8 teaspoon salt1/8 teaspoon black pepper

1. In a small bowl, combine DANNON? Plain Yogurt,cucumber, onion, mint and cumin.2. Add salt and pepper. Mix well.3. Spoon the yogurt mixture into a strainer lined withmuslin or a coffee filter.4. Place a bowl under the strainer to catch the liquid(whey) that drains from the yogurt.5. Cover and refrigerate 12 hours. Discard liquid.Yield: 8 servings (4 oz. per serving)

The great tasting way to help naturallyregulate your digestive system

SYSCO SUPC# 4699122

SYSCO Intermountain is proud to support the local supplier community by“buying local & selling fresh!” We proudly offer produce from the following

local companies:

• Blaine Hartley’s• Condies • FreshPoint Denver• Mountainland Apples• Mountainview Mushrooms• Mountain Sprouts• Vegetable Express• Wyomato Tomatoes• Sevillo Fine Foods• Sunbridge Growers

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Local Suppliers!

Certified Angus Beef® Brand Deli Meats

•More true beef flavor due to minimal processing• Exclusively made from whole Certified Angus Beef® cuts• No MSG, fillers or binders• No excess water