TRENDS REPORT From New York deli to Southern barbecue, Texas chili to Northwestern seafood, regional cuisine is all about celebrating community and heritage. Culinary influences from around the world combine to create our fascinating and diverse food culture. American cuisine is a collection of styles and ingredients from different regions around the country, and each region has a favorite. In IFT’s April 2011 Trend Report, they name “Americana” as one of the top food trends to watch. “Americana, characterized by a diversity of factors ranging from local and farm-raised foods to American regional cuisines, will be among the most promising food industry trends over the next decade. As chefs and foodies rediscover the diversity of American cuisines/ingredients, interest in American regional cooking and food traditions will soar. Two-thirds (67%) of adults say they really enjoy American foods (GfK Roper, 2009).” Today, our favorite foods are going national. Chefs are sharing the cuisine of their hometown, and customers are discovering the delicious flavors of other parts of the country. Here are several of the new trends in regional cuisine: 1. Hot At Home

Chefs and guests are drawn to the flavors of home. Southwestern food is dominant in the Southwest. Philly cheesesteaks are popular nationally but are everywhere in Philadelphia. Barbecue will never go out of style in Memphis. According to The NPD Group/CREST®, consumers in the West are more likely to order items with Mexican flavors or Japanese, Thai and other Asian characteristics at

restaurants. Similarly, the South orders more foods with Cajun influences, while the Northeast enjoys more Indian, Italian, Greek, and Chinese cuisine. Consumers in the Central and South regions are 20% more likely to order BBQ pork sandwiches compared to the rest of the country. (The NPD Group/CREST®, year ending April 2012). Hometown chefs who grew up with traditional regional favorites are masters of those flavors, so popular regional cuisine stays concentrated in the region.

2. Regional Reinvention Chefs are taking regional cuisine to new heights. Starting with traditional favorites, innovative chefs add originality. The kitschy Spooky’s Black Cat Cafe and Milk District Marketplace in Orlando serves a twist on chicken and waffles – Pulled Pork on Waffles – which features pork slow-cooked in milk stout beer and topped with cilantro chimichurri sauce. Wildwood in Portland serves seasonal

Northwest foods, featuring an original Coal-Roasted Pork Chop with pea shoot puree, roasted carrots and burnt honey. Marche Artisan Foods in Nashville prepares Slow-Roasted Pork Shoulder with polenta, collard greens and peach agrodolce. In Scottsdale, the Blue Adobe Grill features Raspberry Chipotle Pork Tenderloin with mango salsa, grilled zucchini and red chili maple mashed potatoes. Chicago’s West Town Tavern offers a Grilled Pork Tenderloin with Yukon gold potatoes, Michigan asparagus, roasted shallots and bourbon brown butter as well as Crispy Berkshire Pork Belly with caramelized watermelon and orange-honey syrup. 3. Local Is The New Regional

The James Beard Foundation states that “locavorism” will be a major force this year. A 2012 National Restaurant Association chef’s poll names “locally sourced meats and seafood” and “locally grown produce” as two top trends to watch. Local, with its focus on seasonality and using ingredients from the area, has become the new regional. Many restaurants are even starting rooftop gardens to provide hyper-local,

homegrown produce to customers. Fine dining restaurants across the country have embraced the local movement, supporting and building community between farmer, chef and guest 4. Flavors Without Borders

With regional cuisine going national, it’s not unusual to find Tex-Mex in Wyoming, barbecue in Idaho, or Cajun in the Midwest. In New York City alone, there are 47 Southwestern restaurants, 135 Southern restaurants, 53 cheesesteak restaurants and 26 Cajun and Creole restaurants listed on MenuPages.com. Indianapolis-based Papa Roux features a Cajun Po’ Boy with roast pork, coleslaw and spicy Vouxdoux sauce. Idaho has 80

barbecue restaurants listed on idahoeats.com, and there are a number of chains like Mongolian Grill, Famous Dave’s and Dickey’s joining the local chains like Goodwood with barbecue and Carolina pork sandwiches. In Chicago, Big Jones bills itself as “Southern Coastal” cuisine with a menu right out of New Orleans.

Their house-cured meats include Acadian Andouille, smoked over pecan wood with home-baked rye bread, chow-chow and garlic aioli, as well as Smoky, Spicy Tasso and Tête de Cochon, a hogshead paté with brandy, peppercorns and bourbon and brown sugar mustard. Big Jones also menus Pork and Beans, made with seared sweet tea-brined pork loin with barbecue pinto beans, home fries and chow-chow. 5. Regional Fusion

Menus across the country are mixing regional flavors to create unique and delicious items. Fire & Water Fish and Chop House in Portland brings together Northeastern and Southwestern flavors for Maple-Chipotle Pork “Wings” with house barbecue and sweet balsamic red cabbage slaw. Hugo’s in Portland stays true to regional roots but adds a Southern side with Smoked Pork Hock Ravioli made

with peppercorns, kohlrabi and sunchoke. Moshulu in Philadelphia spans regions with a pork tenderloin paired with maple-whipped yams, ginger, vanilla, Fuji apples, pecans and sun-dried cranberries. Big Sky Café in St. Louis offers Southwestern, Cajun and Maryland flavors with a hint of global cuisine. Their Brown Sugar-brined Pork Roast is served with apricot-fig mostarda, dry-rubbed Caribbean seasonings, Cheddar polenta and dried fruit. 50/50 in Chicago menus the Four Courser Sandwich which pulls flavors from around the country. It’s made with barbecue-rubbed pulled pork tossed in Gouda béchamel on a pretzel roll, topped with fried jalapenos, barbecue sweet potato chips and a mac and cheese waffle. Today, American cuisine is a collection of flavors and styles from different regions, and American chefs celebrate our diversity. As regional flavors move across the country, chefs will continue to combine cultures and flavors to produce something uniquely, and deliciously American.

CHEFS FOLSE AND TRAMONTO Friends for years, chefs John Folse and Rick Tramonto first decided to join forces after working together to feed survivors in the wake of Hurricane Katrina. Last month they opened R’evolution NOLA, a fresh take on Cajun and Creole cuisine, in the heart of the French Quarter. Folse is a native Louisianan with nine Cajun and Creole cookbooks to his name. His understanding and deep love for New Orleans cuisine has led him to open several restaurants at home and in China, Japan, France and Russia. He’s also behind an international television series, a chef-owned food manufacturing company, and a culinary institute designed to preserve Louisiana’s rich culinary history. R’evolution is the next step in his dream to introduce Cajun and Creole cuisine to the world. Tramonto, who spent 11 years at Tru in Chicago, is a James Beard-award winning chef and executive chef at R’evolution. He’s worked in some of the finest kitchens in the country, as well as in England, France and Spain. Tramonto’s eight cookbooks run the gamut from steak to pastry, and he published a memoir in 2011. His partnership with John Folse begins with R’evolution, and will include many projects in the future. We caught up with John and Rick to talk about their partnership, delicious New Orleans cuisine, and how pork fits on their menu. NPB: John and Rick- first of all, congratulations on the opening of Restaurant R’evolution, you’ve really raised the bar. Twitter and Facebook have been buzzing, so tell us about your grand opening and how you two came together to develop the concept for the restaurant.

Rick: In 2005, John was invited to bring cheese from John’s Bittersweet Plantation Dairy to a cheese maker’s dinner at my restaurant Tru in Chicago. Each cheese maker was paired with a chef, and just by chance, I worked with John; that was the beginning of our relationship. After watching the aftermath of Hurricane Katrina on television, I

called John to see what help I could offer. John asked me to come down and help him provide food to rescue workers and victims of the storm; and that was the beginning of our friendship. A few years later, John called and invited me to Louisiana for a visit. Shortly after, the Royal Sonesta Hotel in New Orleans asked John to open a restaurant in their hotel, as they had been asking for several years. John didn’t say no immediately, but asked me if I’d be interested in collaboration. That is how the concept was born. NPB: It’s pretty apparent that you’ve designed the space with Louisiana’s rich history in mind. Tell us about the artwork and the overall aesthetic.

Chefs: Restaurant R’evolution design and décor pays homage to the antique architectural details of the grand homes and properties in the historic French Quarter with contemporary accents. Custom Creole pocket doors open to reveal seven unique dining spaces, each depicting a different room within a Creole mansion. The design of the Market Room, with its gleaming exposition kitchen, is

inspired by Solari’s Delicatessen, which was an institution in the French Quarter for nearly 100 years. The formal Storyville Parlor showcases a magnificent 1830s chandelier and hand painted murals depicting scenes of Louisiana’s rich culinary and cultural past, by mural artist Grahame Menage. Even Bar R’evolution nods to the fundamental French Quarter carriageway, featuring custom gas lanterns and cypress wood ceiling beams. NPB: How do you incorporate pork into your menu? What classic, pork-focused NOLA dishes can people expect at R’evolution?

Rick: We incorporate pork into our menu by using traditional techniques like porchetta or our rotisserie and smoker. People can expect dishes like our Braised Pork Shank or Kurobuta Pork Chop. John: We expect to feature the finest flavor of cochon de lait sandwiches seasonally on our lunch menu as well as other pork-inspired small plates on our bar menu and

appetizer offerings.

NPB: In the Market Room, you have beautiful curing fridges visible to diners. What do you have stashed in those, any specialty R’evolution meats? Rick: We have some of our own salumi curing, and our lacquered ducks are drying in there. We have local whole suckling pigs that are aging

along with whole rib eyes, which we age for 28 days. NPB: John, we know that classic Southern cuisine incorporates flavors from many origins. What are your favorite quintessentially Southern pork dishes, and why? John: Cochon de lait and the famous Italian porchetta. The cochon de lait is traditional and embraced by the South Louisiana cultures. It is often enjoyed at the first social event experienced by Cajun and Creole youngsters here in Bayou Country. The porchetta raises the cochon de lait to the ultimate level with additional herbs and spices and is normally served sliced as a center-of-the-table item for holidays and special occasions. The flavor is unforgettable!

NPB: John, you hail from Creole country and offer a classic Southern approach. Rick, you’re a New York native, with a contemporary edge. How have your two different culinary journeys defined your styles? With backgrounds so different, what have both of you learned from each other throughout this experience?

John: Louisiana’s culinary history is based in ethnic influences with ingredients from the 7 Creole nations establishing the cuisine of this area. Having lived and cooked this cuisine for more than 30 years, I am totally focused on the richness of the swamp floor pantry and the unique seasonings that make our food one of the most sought after experiences in the world. Rick’s culinary journey has brought him to magnificent places incorporating plate presentations and cooking styles that are unique to other regions of the U.S. as well as the world. Combining the flavors and philosophy of Rick’s journey along with mine creates a new and wonderful approach to the cuisine of South Louisiana. Rick: I have learned about the history of the 7 Nations of Louisiana and its Cajun and Creole cuisine. I have had the ability to tour Cajun country with John. We have gone on trips to tour the boudin trail as well as many hunting, fishing, and frogging trips.

NPB: Not only have the two of you embarked on opening Restaurant R’evolution but you’ve also formed Home on the Range: Folse Tramonto Restaurant Development, LLC. Do you have any other projects planned? Rick: We do, but nothing that we can speak about at this time. NPB: Rick, you split your time between Louisiana and Chicago. What’s distinctly different about the cuisines of each region? Are any of the influences the same? Rick: The local products available for each season are very different. There are a lot of different flavor profiles, such as herbs, spices and the amount of salt used to season a dish. The spirit of the people and their passion and love for food is very similar though. NPB: John, you know Louisiana better than anybody- what are the historical influences that have defined this uniquely regional cuisine?

John: To understand that Louisiana is a melting pot of cultures beginning with the Native Americans who walked this area 2,000 years before the birth of Christ and then joined by the mixtures of the Creoles, French, Spanish, German, African, English and Italian - all bringing their philosophy, technique and ingredients to our soil has created a culinary oasis like no other. After the intermarriage of these

cultures, unique flavors developed from the sharing of spices and techniques in the cast iron pots. This sets our food apart from any other place on the globe. NPB: John, you said that you’ve “come to realize that no cuisine can develop or expand where there isn't a strong foundation of regional culture and ingredients.” What other regions are comparable to Louisiana’s strong culinary foundation? John: I think the Southwest cuisine and Floridian cuisine, as well as Southern in general, reflect the combined culinary ingredients and philosophies of many nations. All are different from South Louisiana, but in some way, the same through the sharing of culinary technique and local ingredients. NPB: Rick and John, what are 5 of your favorite places in NOLA to get some great pork? Rick: Two of mine are Cochon and a Mano. John: Little Dizzy’s pork and sweet potato stew, Praline Connection's roast pork shoulder with white beans and rice, Parkway Bakery for their pulled pork po’boys, and Restaurant R’evolution for its root beer-glazed pork shank and our rotisserie porchetta and salumi program.

SUCCESS STORIES – Shari’s Restuarant

In 1978, Shari’s Restaurant opened its doors with a simple promise: family-friendly dining, 24-hours a day. Thirty-five years later, Shari’s is the largest privately held restaurant group in Oregon, with 98 locations across the Pacific Northwest. In May, the Chain Operators Exchange named Shari’s the recipient of the 2011 award for Innovation in

Culinary and Operations for a Regional Chain. Shari’s Restaurant strives to use fresh, seasonal Northwest ingredients, and sources food from regional suppliers whenever possible. Their menu reflects their commitment to the region and adds a touch of the Northwest to many family favorites, including baby back ribs in blackberry barbecue sauce and fresh spinach salad topped with pulled pork. We caught up with Shari’s to talk about what their Northwestern heritage means to them, the secret to their success and of course, pork. NPB: Shari’s is the largest privately held restaurant chain in Oregon, and recently won the COEX award for Innovation in Culinary/Operations for a Regional Chain. Tell us how everything started and what led up to this honor. Shari's: Shari’s has been nationally recognized as product innovators for years. For instance, we launched our renowned Stuffed Hash Browns and Cinnama-sation to raving reviews by our guests and the industry. Over the past 18 months, Shari’s has increased its innovative product introductions to include menu items with a vast appeal in many menu dayparts: Burgers

• Shari’s Premium NW Burger launch was a complete re-positioning of Shari’s Burger Category – from the burger patty itself to the preparation

and presentation. The biggest change that was made to the burger itself was when Shari’s went from a pre-cooked frozen patty to a 100% fresh beef patty.

Pie Shakes

• Shari’s Pie-Shakes are a revolutionary line extension of two of Shari’s most popular and renowned menu items:

Shari’s award-winning pies and Shari’s classic, hand-scooped milkshakes. Shari’s brought these two core items together to create the line-extension called Pie-Shakes. Cedar Plank Salmon

• Shari’s has taken its traditional salmon entrée and has turned it into a Northwest favorite preparation:

Cedar plank salmon grilled over an open flame. This new preparation imparts a slight, smoky flavor in a cooking method that is not traditionally found in many restaurants. Salads Recently, we've freshened-up our salad line-up with three new salads to meet the changing trends of our guests:

• Northwest Steak Salad • Spinach Cobb with Fresh Avocado • Rustic Tuscan Chicken Salad

Blackberry LTO Promotion In 2011, we won the prestigious Menu Masters Award for our promotion that featured our special touch on Fresh Seasonal Blackberry Favorites:

• Blackberry Cobbler Pie; Blackberry Cream Cheese Pie; Blackberry Lemonade and Blackberry Cobbler Pie milkshake, to name a few.

NPB: With over 90 locations in the West, have you thought about expanding the chain to other regions of the country?

Shari's: We're always exploring avenues to bring our great brand experience to other parts of the country. However, our roots are in the Pacific NW, and any expansion would have to bring that Pacific NW experience to another region. Right now, we’re just focusing on taking care of our current locations and our loyal guests. But we’re always looking for opportunities where our brand can have a positive impact on our

overall company growth plans.

NPB: What makes Shari’s menu quintessentially Pacific Northwestern, and separates it from other family dining chains? Shari's: Again…we pride ourselves on being a Pacific NW Company - that’s why we serve the highest quality, regionally sourced menu offerings that exemplify our commitment to our NW heritage. Shari’s is committed to our Pacific Northwest roots by striving to source our foods and ingredients from regional farms and suppliers whenever possible – ensuring the highest quality and freshness. Examples are noted in some of our core menu items:

• Fresh burgers with 100% beef coming from the Columbia basin • USDA steaks sourced from ranches in the Pacific NW • Wild Alaskan salmon and hand-cut Alaskan cod • Willamette Valley vegetables • Dairy products sourced from regional dairies throughout our different

regions • NW potatoes • Fruit for all of our pies are harvested from the orchards in the NW Valley • And of course, fresh seasonal LTO items while they’re in-season:

o Strawberries, blackberries, blueberries, and peaches NPB: You say that you’ve provided fresh, seasonal, and locally sourced products for over 30 years. What produce and ingredient advantages do you think you have being in the Pacific Northwest region of the U.S?

Shari's: There are many advantages to sourcing our food from the Pacific NW. One is the idea that here in the NW, people desire their food to come from the same area in which they live. They know that the natural environment here in the NW provides higher quality food products and ingredients. There’s also an environmental impact to sourcing regionally. We realize that being in the

restaurant business, the majority of our environmental impact comes from the food we purchase. Finally, there’s an economic advantage to local sourcing. This is seen by lower transportation costs to bring food and ingredients from a nearby local…and it’s also seen by our guests, who want to support their local economy. NPB: Your recent promotion, “Savory Summertime Grill Specials,” has menu items like a pulled pork-topped salad with blackberries and almonds, pulled pork sliders, and a BBQ baby back ribs dinner. How do these new offerings capture the regionality of Shari’s menu?

Shari's: Pork, of course, is not necessarily a NW flavor. But we give it a creative and regional spin by topping our salad with fresh NW blackberries. And we serve our seasonal pork LTOs with our own blackberry BBQ sauce – a rich and smoky sauce with a hint of fresh, NW blackberry essence.

NPB: You’ve recently added family dinners to-go on your menu and as part of Savory Summertime Grill’s offers. Tell us about how that got started and how well it’s performing with your guests.

Shari's: We know our guests love Shari’s and, at times, want to enjoy it in the comfort of their own homes. We began this venture by offering our guests a Thanksgiving Feast in 2011 – a complete holiday turkey dinner with all the sides (and pumpkin pie) for them to pick up at Shari’s and take home to heat, serve and enjoy. The program was so successful that we decided to expand it through the summer with our All-

American Summer Picnic Pack - five pounds of our famous BBQ ribs with our fresh blackberry BBQ sauce, sides, cornbread and our award-winning pie all ready to take to your summer event. In short, we’ve seen strong organic growth without erosion to our core product base with these types of programs.

NPB: Tell us about your work with commodity boards like the National Pork Board, and how those partnerships have influenced menu development. Shari's: We welcome their research on industry trends and use some of that data to help guide us in our test kitchen. After extensive research and in-store testing, we

then create and introduce menu items that appeal to our guests. The company often researches new product development through its affiliated vendors. “We utilize our manufacturer’s and commodity board’s resources from both a data standpoint, as well as a culinary standpoint, to identify items that

make sense for our segment of the industry,” says Kevin Bechtel, Shari’s Sr. Vice President of R&D and Menu Development. “We then use our guest research to determine whether those items would be something our guests would be interested in. We do some local testing where we test the product in half a dozen restaurants to get guest and operation feedback. At that point, we’ll move it into an LTO.” NPB: Using pork as an ingredient, such as pulled pork on a salad, enables greater cross-utilization. Have you thought about adding pulled pork to any other dishes, like your breakfast items or side dishes? Shari's: We’re always exploring new menu items to introduce. But those decisions are only made after successful in-store tests, based on our guests’ reception of those new items. We do feature the pulled pork on two other menu items: our LTO Blackberry BBQ Pork Sliders and our Pulled Pork Cuban sandwich – both of which have been successful menu item additions. NPB: You’ve got amazing pork dishes on your menu across all dayparts, what pork menu item is the most popular, and why?

Shari's: We started primarily as a breakfast place, so the obvious answer is our thick-sliced Applewood smoked bacon that we serve with most of our breakfasts. Another breakfast favorite are the fresh pork sausage links that we introduced recently to guests; we have seen a 75 percent increase in our pork sausage sales.

NPB: You guys are also well known for your delicious, homemade pies. What makes them so good? Are you famous for any particular flavor?

Shari's: Shari’s fresh pies have been made with Northwest ingredients since the beginning. Sourcing local fresh fruits and berries for our pies not only supports local agriculture, but also makes for delicious pies. Every year since 2002, our fruit and cream pies have won awards at the National Pie Championships, a competition that judges almost 1,000 pies annually. Our not-so-secret key to marvelous pies is using wholesome ingredients, like always-pure dairy

products and fresh fruit locally sourced. From local Northwest berries, Washington apples and Montana grown Montmorency cherries, to San Francisco’s gourmet Guittard Chocolate and rich homemade vanilla cream, it’s no wonder that Shari’s classic, gourmet and seasonal pies are a Northwest favorite. Our top-selling pie is also an award-winner: our NW Marionberry Pie features a regional variety of the blackberry that you can only find in the NW. NPB: I’m sure you’ve experimented with various flavor profiles and textures when coming up with new pies. What are the most interesting pies you’ve ever sold, and are they still on the menu today? Shari's: One of our most popular pies (and one that recently won a gold medal at the National Pie Championships) is the S’mores Pie. This pie takes that classic summer treat to a new level with marshmallows gently blended in the chocolate filling on a graham cracker crust. This pie takes you back to the summers on the lake. NPB: Being open 24 hours a day invites different crowds of folks and doubles the chance for something unexpected to happen. Do you have any funny stories you can share about operating around the clock? Shari's: We’ve always been a 24/7 restaurant. Of course there are many interesting stories from each of our locations from some strange, 3am, happenings. But in the early years, none of our restaurants’ front doors had locks. The rationale was…why would you need locks if you’re NEVER closed?

COOKING TECHNIQUES – Broiling Broiling is the technique of cooking a piece of meat directly under a flame or radiant heat source. It is similar to grilling but the process is inverted. The pan or platter used gets hot during broiling and the residual heat finishes the cooking process, but the meat is cooked directly by the heat source and does not depend on a preheated surface. Choose a cut of pork or other protein that is at least ¾ inch thick and has a good amount of intramuscular fat. Thinner, leaner cuts will not perform well in a broiler. Broiling works best on medium-thickness cuts. If your chop is too thick, the outside will burn before the inside warms through. Thinner cuts should be brined or marinated. If you choose to marinate your chop, do so under refrigeration (40°F (4.5°C) or below) to prevent foodborne illness if you are marinating longer than 30 minutes. Let the chop rest on the counter for 20 - 30 minutes to get to room temperature just before cooking for best results. Prepare your chop or steak for cooking. If your chop or steak is a very high quality cut with good marbling or intramuscular fat, a rub with coarse salt and pepper is all you need. For tougher cuts, such as a shoulder, leg or flank steak, a marinade can help make it more flavorful and tender. Immerse your meat for an hour or more in a marinade that contains a combination of acids (e.g., vinegar) and salt (or soy sauce). This will help break down the tough meat fibers and soak flavor deep into the steak. For best results, vacuum seal the meat to help the marinade penetrate the meat. Prepare your broiler and pan. Once your meat is ready to cook, adjust the rack so the top of the steak will be about 4 inches (10cm) from the broiler heating element. Then turn the broiler on to "broil" and preheat. Place your meat on a sizzle or broiler pan. A broiler pan is best for broiling foods, but you can also use a shallow baking dish or cookie sheet (lined with foil for easier cleanup) if you don't have one. The downside to using a non-draining surface is that the fats that render off of your meat as it cooks will pool around its edges and possibly cause it to burn. To avoid this, try moving the chop to a different area of the pan with less fat as it cooks.

Broil your chop or steak from between 3 to 18 minutes. Cooking times vary greatly based on the cut of meat, cooking altitude, type of broiler you're using, and how hot the broiler runs. A good rule of thumb is to watch it! If it looks "done" on one side, flip it over with tongs. Also, listen to it. When the outside of a chop goes from cooked to overcooked, the sound of the sizzling will become louder and sharper. Check the edges. If you have a thicker chop, the color of the edges is often a good way to tell how done the middle is. When the edges change from red to pink to brown, the inside is probably moving from rare to medium rare to medium. Test the "fleshiness." Pinch the flesh stretching between your thumb and forefinger--the muscled part, not just the skin--with your other thumb and forefinger. Can you feel how it's firm, but supple? How it gives under pressure, but bounces back? That's the way the middle of a medium-cooked steak feels. To test for this, prod the steak with your tongs or finger. You should be able to feel if the meat gives or bounces back to your touch. Use an instant read thermometer to determine the final cooking temperature that you’re looking for. Whole muscle cuts of pork should be cooked to an internal temperature of 145 degrees F on an instant read thermometer, and then should rest for three minutes. Remove, rest, and serve. Remove the meat from the oven and test the chop once more for doneness. If it's cooked to your liking, don't be tempted to cut it up immediately! Letting a piece of meat "rest" for a few minutes before slicing it is the number one way to make sure it stays juicy. Wait until most of the steam from the steak has slowed and the juices stop running off – usually around 4 or 5 minutes – before serving.

RECIPE – Braised Pork Shank with Brussels Sprouts, Spiced Pecans and Root Beer Bubbles Ingredients Sugar Cured Pork Brine 2 gallons water 2 pounds brown sugar 12 oz wt salt 1 TBL coriander seed, ground 2 TBLS juniper berries, crushed 1/4 cup fennel seed, ground 1 bunch thyme, fresh 6 each bay leaves, fresh 1 cup garlic, rough chopped 1/2 cup black pepper, coarsely ground 2 GALLONS HAM STOCK 20 EACH PORK SHANKS, SKIN ON Root Beer Mustard Glaze 24 bottles root beer, Abita 4 cups Creole mustard 2 1/2 cups brown sugar, dark 1/2 gallon orange juice 3 TBL black pepper, fresh ground 1/2 teaspoon cinnamon, ground 1 TBL allspice 1/2 teaspoon clove, ground 1 1/2 cup garlic, chopped Candied Yam Puree 4 cups yams, peeled and diced 1 cup butter 1 cup water 3 cups cream 2 teaspoons salt 2 pinches black pepper, fresh ground 2 pinches allspice

2 pinches clove 2 pinches cinnamon Brussels Sprouts With Spiced Pecans 4 cups Brussels sprouts, leaves, blanched 1/2 cup spiced pecans, prepared 2 1/2 TBL pecan oil To taste Salt and black pepper, fresh ground Spiced Pecans 2 quarts pecan halves 3 fl oz olive oil 1 teaspoon salt 1/2 teaspoon black pepper, fresh ground 1/2 teaspoon cayenne Root Beer Bubbles 4 cups root beer, Abita 1/2 teaspoon soy lecithin Preparation Cooking Directions Sugar Cured Pork Brine Preparation:

1. In large Cambro or Lexan, add water and dissolve salt and sugar 2. Add spices and mix well to combine 3. Submerge shanks in brine for two full days

Root Beer Mustard Glaze Preparation:

1. In a sauce pot, combine all ingredients mix well to combine 2. Bring to a boil, reduce heat to simmer and cook until volume is reduced by

half 3. Divide remaining liquid, reserving half and reducing the other half by ¾ 4. Allow to cool

Pork Shanks Preparation:

1. Remove shanks from the brine and rinse in cold water, place in roasting pan

2. Bring the root beer mustard glaze and pork stock to a boil 3. Pour mixture over shanks 4. Cover and braise in a 300 degree oven for 4 hours until the shanks are

fork tender 5. Allow shanks to cool in braising liquid

For Reheating 1. Re-heat shanks in braising liquid

2. Reduce braising liquid to glaze consistency Candied Yam Puree Preparation:

1. In large sauce pot combine all ingredients, mix to combine and bring to a simmer and cover

2. When yams are tender, pour into a blender and puree 3. More cream or butter, may be needed to achieve proper consistency 4. Adjust seasoning as needed, hold warm

Brussels Sprouts With Spice Pecans Preparation:

1. In Sauté pan, add pecan oil and heat over medium heat 2. Add Brussels sprouts and pecans. 3. Sauté for one minute, season lightly with salt and pepper 4. Transfer to paper towel lined sizzle platter to absorb excess oil

Spiced Pecans Preparation:

1. On parchment lined sheet tray, place pecans in a single layer 2. Place pecans in In a 325 degree oven for 10 minutes 3. In mixing bowl, place pecans, olive oil, salt, black pepper and cayenne

and toss well to combine 4. Place pecan mixture back on sheet tray and place back in oven for an

additional 5 minutes 5. Remove from oven, cool completely

Root Beer Bubbles Preparation:

1. In sauce pot, add root beer and bring to a simmer 2. Whisk in lecithin, cover and steep for 15 minutes before using 3. Hold warm and aerate when bubbles are needed

Serving Suggestions To assemble plates:

1. Spoon yam puree on plates top 2. Place pork shank in center of plate and spoon glaze over. 3. Garnish with Brussels sprouts and pecans 4. Top shank with root beer bubbles just before serving.

RECIPE – Pork Shoulder, Ham Eye and Pork Belly Spring Roll Ingredients Lemongrass Marinade 2 each lemon grass, chopped 6 cloves garlic, chopped 4 each ramps, chopped 4 fl oz oyster sauce 4 fl oz soy sauce, sweet 2 fl oz fish sauce 4 OZ WT PORK SHOULDER, SLICED 4 OZ WT PORK BELLY, SLICED 4 OZ WT HAM EYE, SLICED 1 pound rice vermicelli noodle as needed rice paper 4 oz lettuce, shredded 1-2 each daikon, peeled, julienne 1-2 each carrots, peeled, julienne 1-2 each cucumber, peeled, julienne 1 oz wt mint leaves as needed peanut hoisin sauce, prepared as needed chili lime sauce, prepared Preparation Cooking Directions Lemongrass Marinade:

1. In mixing bowl, combine all ingredients & mix well to combine. 2. Marinate pork for 1 hour.

Rice Vermicelli Noodle:

1. In salted boiling water, cook noodles for 5-8 minutes. 2. Drain & rinse in cold running water, set aside.

Spring Roll Preparation: 1. Grill pork until 138 degrees internal temperature. 2. Dip rice paper in warm water to soften. 3. In center of rice paper, place noodles, lettuce, daikon, carrots, cucumber,

mint and pork. Serving Suggestions

1. Roll up and serve with peanut hoisin sauce and fish sauce.

RECIPE – Southern-Style Baked Stuffed Pork Chops Ingredients Pork Preparation 1/2 medium onion, chopped 1 TBL garlic, minced 1/4 cup red bell pepper, minced 1/4 cup green bell pepper, minced 4 TBL butter, divided 1 cup chicken apple sausage 4 EACH PORK LOIN, CENTER CUT, 2" THICK, CLEANED 1/8 teaspoon sage, minced 1/8 teaspoon thyme, minced 1/8 teaspoon rosemary, minced 1/8 teaspoon kosher salt 1/3 cup extra virgin olive oil to taste salt & pepper 1/4 cup white wine 1/4 cup peach nectar Onion Jam 1 TBL extra virgin olive oil 1 each onion, julienned 1 teaspoon garlic, minced 1 teaspoon mustard seed 1/2 cup apples, (baking), minced 1/2 cup white wine vinegar 1/4 cup sugar, granulated to taste salt & pepper To taste jalapeno chile, seeded, minced 1/8 teaspoon sage, chopped Preparation Cooking Directions For Pork:

1. In sauté pan, add 2 TBL butter. Add onion, garlic, peppers & sauté Add sausage & cook through

2. Add egg, fold in the cornbread. Set aside and let cool 3. Make a pocket in chops. Carefully divide stuffing equally among chops 4. Lightly coat and marinate the chops with oil and the herb mixture 5. Set aside for at least 1hour at room temperature. Season chops with salt

& pepper 6. In a heated skillet with a little olive oil that is just smoking add chops &

brown 7. Either continue to sauté chops in the pan for at least 15 minutes or place

in a 350°F oven for 10 minutes or until the chops are firm but not overcooked a touch of the stuffing should be coming out of the incision.

8. Remove chops from pan; deglaze with the wine; add the nectar & 2 TBL butter. Season the sauce to taste and plate each chop.

For Jam: 1. In medium sauté pan over medium heat, heat oil, onions; simmer until

caramelized. Stir in garlic, mustard seed, apples, vinegar, sugar, salt and pepper. Add jalapeño pepper and sage. Reserve at room temperature until needed. Or refrigerate and remove from the cooler at least one hour prior to service.

Serving Suggestions On top or to the side of a generous portion of succotash place pork, if desired. Nap with sauce and top with jam and serve immediately

RECIPE – Pulled Pork with Crispy Slaw

Ingredients Pulled Pork 3-4 POUND BLADE PORK ROAST, BONELESS 1 1/2 TBL kosher salt 1 TBL black pepper, fresh cracked 2 TBL Paul Prudhomme Poultry Magic Seasoning Barbecue Sauce 2 3/4 cups smoky barbecue sauce 1/4 cup maple syrup Crispy Slaw 4 oz sugar, granulated 3/4 cup seasoned rice vinegar 3 cups mayonnaise 1 TBL celery seed 1/4 cup capers 1 1/2 TBL garlic, finely chopped 1 head napa cabbage, shredded 1 head savoy cabbage, shredded 1 cup carrots, julienne Sesame Seed Buns , toasted Preparation Cooking Directions Pork Preparation:

1. Preheat convection oven to 300ºF with fan on high speed. 2. Rub pork with salt, pepper and seasoning blend. 3. Place pork in roasting pan with one inch water in bottom. Tent pan with

foil. Bake approximately 2 3/4 hours or until internal temperature reaches 155ºF.

4. Allow pork to cool to 80ºF. Break up pork and shred by pulling apart. Add sauce to pork.

Maple Barbecue Sauce: 1. Combine sauce and syrup.

Crispy Slaw: 1. In a non-reactive container, whisk sugar and vinegar until sugar is

completely dissolved. 2. Add mayonnaise, celery seed, capers and garlic; whisk until blended. 3. In a large bowl, combine cabbages and carrots. Add dressing and lightly

toss. 4. Serve within 1 hour while cabbage retains its crisp texture.

Serving Suggestions 1. For each serving, heat 9-oz. pork mixture until steaming. 2. Place mixture on toasted sesame seed bun. 3. If desired, top with leek, julienne-cut, cornmeal-battered and deep-fried. 4. Serve with a small bowl of slaw.

MENUING REPORT Regional cuisine is hot on hometown menus and spreading across the country. In addition to serving up customer favorites, innovative chefs are putting their own spin on the classics and exploring unique regional flavor combinations to create something deliciously unique. And no matter whether you’re enjoying Texas barbecue in Minnesota or California carnitas in New York, you’re sure to be enjoying tender, juicy pork. Check out our menuing report to see where pork is popping up. New Orleans’ Famous Foods Feature Pork

• Mother’s Restaurant is home to the original famous Ferdi Po Boy, made with Mother’s Best Baked Ham, roast beef, cabbage, pickle and mustard. They also menu Jambalaya, featuring rice cooked with homemade andouille sausage, chicken, vegetables and seasonings (1 location in New Orleans, LA).

• Central Grocery is home of the muffuletta, one of New Orleans' great sandwiches. Muffulettas are made with a circular loaf of soft Italian bread, piled with salami, ham, and

Provolone cheese, and topped with chopped green and black olives, fragrant with anchovies and garlic (1 location in New Orleans, LA).

• Cochon menus many parts of the pig on their innovative menu (1 location in New Orleans, LA).

o An appetizer of panéed pork cheeks with roasted corn grits and tomato salad

o An oyster and bacon sandwich o Smoked ham hock with fresh red beans, charred radishes and

chicken hearts

Philly Is Famous For Roast Pork Sandwiches • Tommy DiNic’s is known for their roast pork

sandwich: roast pork with broccoli rabe and roasted peppers (1 location in Philadelphia, PA).

• Tony Luke’s offers four roast pork sandwiches: plain pork, pork with cheese, pork with greens, either broccoli rabe or spinach, and the pork Italian with greens and cheese (9 units, HQ in Philadelphia, PA).

New York Never Sleeps For Porchetta

• Porchetta Restaurant offers both a porchetta sandwich and a porchetta plate, both highly seasoned with aromatic herbs and spices, garlic, sage, rosemary and wild fennel pollen (1 location in New York, NY).

• DiPallo’s Selects offers a crackling, golden brown porchetta, seasoned with pieces of freshly braised fennel (1 location in New York, NY).

New Jersey Goes Nuts For Italian Style Sausages

• Jimmy Buff’s menus the Famous Italian Style Sausage topped with potatoes, onions and peppers on fresh Italian bread (5 units, HQ in Irvington, NJ).

• Tommy's Italian Sausage makes its own Italian sausage and serves it up in a split loaf of pizza bread, with fried potatoes, onions and peppers. The sausage is sliced open and grilled to perfection, then slipped into the fresh bread (1 location in Elizabeth, NJ).

Pork Goes Upscale In The West!

• Cyrus offers pork belly with kimchee, sakura ebi and mitsuba, and bacon dashi on their eight-course dining menu (1 location in Heraldsburg, CA).

• RM Seafood offers several innovative pork items (1 location in Las Vegas, NV).

o BBQ Pork Mac 'n Cheese with slow roasted pork, jalapenos, and elbow

macaroni o Mango Roll with tempura pork belly, mango, spicy tuna, and

pomegranate molasses

o EKG Burger topped with BBQ pork mac and cheese, Cheddar and a secret sauce

• George’s California Modern offers roasted pork loin with crispy testa, broccoli, maitake mushrooms, Parmesan jus (1 location in La Jolla, CA).

Mississippi-Style Pork Found On Appetizers And Sandwiches

• Frickers added Mississippi BBQ Nachos to its appetizer menu, traditional Southern pulled pork served with its signature BBQ sauce and melted cheese on nacho chips (21 units, HQ in Miamisburg, OH).

• Ferdinand’s features a Mississippi Cuban with shaved ham, smoked pulled pork, sliced dill pickles and Swiss cheese on a French po-boy (1 location in Oxford, MS).

Virginia And The Carolinas Inspire Pork Plates

• Lizard's Thicket menus Country Ham & Eggs with center sliced North Carolina hickory smoked country ham with red-eye gravy (15 units, HQ in Columbia, SC).

• The Stover Restaurant features a Pork – O – Rama entrée with house made sausage, black pig pork belly, Darden’s local cured ham with baby potatoes and special stove barbecue

sauce (1 location in Portsmouth, VA). • Jim & Nick’s offers a twist on the coastal North Carolina classic, shrimp

and grits, with their Pulled Pork and Grits offering - made with slow roasted pork top white grits and covered with a spicy Carolina sauce (28 units, HQ in Birmingham, AL).

Idaho Isn’t Just Known For Potatoes: It’s Home To Innovative Pork Items

• Mickey Ray’s BBQ features a traditional appetizer with a bacon twist, a jalapeno popper stuffed with cream cheese and wrapped in bacon (2 locations in Idaho).

• Big K BBQ offers a BBQ appetizer called “BBQ Bites,” with breaded and deep fried pork (1 location in Boise, ID).

Fine Dining With New York Pork!

• Ai Fiori features Maiale: red waddle pork loin, gnocchi, pork belly, and fennel à la grecque (1 location in New York, NY).

• Mesa Grill offers several innovative pork dishes (2 units, HQ in New York, NY).

o BBQ Ribs with a peanut chipotle sauce and green onion peanut relish for an appetizer

o New Mexican spice rubbed pork tenderloin with a bourbon-ancho-chile sauce with sweet potato tamale and crushed pecan butter

o Crispy bacon and hash brown quesadilla with a fried egg and spicy tomato salsa for brunch

• The 21 Club features two pork entrées – a Kurobuta pork chop with habanero-peach BBQ sauce and a mixed grill of Berkshire pork chop, loin, belly, sausage, mustard greens, apple purée, and thyme jus (1 location in New York, NY).

Seattle’s Scene Has Several New And Innovative Restaurants Featuring Pork

• Bitterroot offers “choose your own ingredients” macaroni and cheese, where they offer pulled pork and bacon lardons as mix-ins (1 location in Seattle, WA).

• RoRo BBQ & Grill is famous for their BBQ Sundae, that features pulled pork, layered in a cup with BBQ beans and coleslaw (1 location in Seattle, WA).

Burgers And Sandwiches Topped With Fried Green Tomatoes & Bacon Add A Southern Flair

• Neely D’s BBQ features a Southern Burger topped with a fried green tomato, pimento cheese and bacon on an artisan bun (1 location in Hickory, NC).

• DC Nine offers “The Herbert” burger topped with a fried green tomato, Applewood smoked bacon, and Tabasco aioli (1 location in Washington, DC).

• Ground Zero Blues Club features a “Fried Green Tomato Sammich,” made with fried green tomatoes with Monterey Jack and Mozzarella cheese, smoked bacon and Ground Zero Gitback sauce (1 location in Clarksdale, MS).

• Tyler’s Restaurant & Taproom features “The Pim Burger,” topped with pimento cheese, a fried green tomato and bacon (4 units, HQ in Durham, NC).

• California Burgers Topped With Bacon & Avocados: • Byrd’s Market & Café features a “Going Back To Cali” burger with

smashed avocados, sprouts, bacon, pico de gallo and Cheddar cheese (1 location in Houston, TX).

• Harris Ranch Restaurant features a California Burger made with Jack cheese, crispy bacon, fresh guacamole, tomatoes, lettuce, red onion, pickles, and their special dressing (1 location in Coalinga, CA).

Baltimore Goes Bacon Burger Crazy

• Abbey Burger Bistro highlights a Baltimore Burger, topped with homemade crab dip, Applewood bacon, and Cheddar cheese (1 location in Baltimore, MD).

• No Idea Tavern features a Baltimore Bistro Burger, topped with bacon, fried egg and cheese (1 location in Federal Hill, MD).

National Chains Add Pork Items To Menus

• Arby’s is featuring a 5 Strip Ultimate BLT LTO: Five strips of thick cut pepper bacon with green leaf lettuce, ripe tomatoes and mayo on toasted thick cut, honey wheat bread (3,484 units, HQ in Atlanta, GA).

• Dairy Queen is featuring a Sweet Apple BBQ GrillBurger, made with a smoked BBQ sauce, pepper jack cheese and hickory smoked

bacon (4,488 units, HQ in Minneapolis, MN). • Culver’s is featuring a new Roasted Red Peppers Cheddar Butterburger,

loaded with three kinds of real Wisconsin Cheddar for maximum melt appeal. Plus sweet red peppers and crispy, hardwood-smoked bacon (408 units, HQ in Prairie du Sac, WI).

• Au Bon Pain added a number of pork items to their summer menu: (192

units, HQ in Boston, MA). o Lobster Sandwich BLT: Lobster salad made with 100% claw and

knuckle meat and light mayo, mesclun, and sliced tomatoes, topped with diced Applewood smoked bacon served on toasted brioche.

o Southwest Egg Breakfast Sandwich: Two fresh eggs, Applewood smoked bacon, sliced tomatoes and Cheddar cheese served with a chipotle spread on a skinny wheat bagel.

• Denny’s is featuring a new Tour Of America Menu with several pork LTO’s: (1,593 units, HQ in Spartanburg, NC).

o Brooklyn Spaghetti & Meatballs with three seasoned meatballs

o Southern SLAM! with two eggs, two strips of bacon or sausage and a biscuit smothered in their sausage gravy.

• Cracker Barrel is featuring a Barbecue Pork Platter LTO: A seasoned pork shoulder slow-cooked until tender and basted with a cider-infused barbeque sauce. Served over grilled cornbread fritters, along

with steak fries, whole kernel corn, a small helping of coleslaw, and a

choice of made-from-scratch buttermilk biscuits or corn muffins (608 units, HQ in Lebanon TN).

• Olive Garden has a spaghetti special with a 4 cheese meat sauce and meatballs (757 units, HQ in Orlando, FL).

• Hard Rock Café added new Smokehouse items to their menu to celebrate the summer, with pulled pork by smokehouse masters: (44 units, HQ in Orlando, FL).

o Shang Hi Smokehouse Sandwich with Asian five-spice barbecue sauce, housemade Asian-style pickled cucumbers and a Sriracha mayonnaise drizzle.

o South Carolina Smokehouse Sandwich with mustard barbecue sauce, slaw and cayenne onions.

o Texan Smokehouse Sandwich with chipotle and Hickory barbecue sauce, Cheddar cheese, crispy jalapeños and crunchy onions.

• Steak ‘n Shake added a new breakfast taco with sausage, egg and cheese in authentic Mexican tortillas (491 units, HQ in Indianapolis, IN).

• Panera Bread added a new summer salad, the Chopped Chicken Cobb with Avocado with chicken, romaine, tomatoes, Applewood smoked bacon, Gorgonzola and hard-boiled eggs chopped together, tossed with herb vinaigrette and topped with avocado (1,541 units, HQ in St. Louis, Missouri).

• Waffle House added a line of fresh house salads, including two with pork (1,623 units, HQ in Norcross, GA).

o Grilled Bacon Cheese Salad: A grilled chicken breast topped with crispy bacon and diced American cheese.

o The Avondale: Topped with chopped Hickory smoked ham, a hard-boiled egg, American cheese and crispy bacon.

• Waffle House is touting their new bagel breakfast sandwiches, made with fresh egg, melted American cheese and your choice of crispy bacon, city ham or spicy sausage all on a lightly toasted bagel (1,623 units, HQ in Norcross, GA).

• Perkins added two pork-friendly Summer Breeze Salads: (434 units, HQ in Memphis, TN).

o Southern Fried Chicken Salad that is topped with fried chicken pieces, hard-boiled egg slices, red onions, American cheese, diced tomatoes and smoked bacon, served with choice of dressing.

o Grilled Chicken Cobb Salad topped with grilled chicken, smoked bacon, avocado, carrots, tomatoes, hard-boiled egg and crumbled bleu cheese, served with choice of dressing.

• TGI Friday’s added Caribbean Spiced Rum

Ribs to the menu - tender, well-seasoned baby back ribs glazed with a jerk-inspired Caribbean Rum Sauce and garnished with pineapple pico de gallo (565 units, HQ in Carrollton, TX).

• Rosati’s Pizza unveiled a Chili Cheese Dog Pizza in four test stores and will be rolled out systemwide as an LTO over the next three months - available in two varieties:

o Regular - made with Rosati’s pizza sauce mixed with a special chile mix and topped with mozzarella, Cheddar, Vienna Beef sausage and grilled onions.

o “Some Like It Hot” spicy, featuring jalapeno Cheddar, Vienna Beef sausage and jalapenos.