3100 W. 36th Street Chicago, IL 60632 | 773.927.8870 | midwestfoods.com

Weekly SpecialsMay 26th, 2020FRESH FROM THE CHEF

WHAT CHEF AYA HAD TO SAYWhy did you decide to become a pastry chef and why did you want to open your own bakery? AYA I started as a pastry chef in fine dining, but opened the bakery in order to be more accessible. I have always loved the scientific aspect of baking, I love approaching it as an experiment, with control groups and variables. Opening the bakery was a way to be able to share with loved ones, outside of the fine dining realm where it was hundreds of dollars and many courses before you got to dessert. What are the Top 5 staple, baking items everyone should have on hand?AYA The obvious essentials are Flour, eggs, cream and/or yeast, depending on what you’re baking. As well as salt, which is sometimes overlooked, but very important. Sugar is very important of course, but seasonal fruit is another great way to add sweetness. And high quality butter, European style butter, can really make a difference. What are “lemons you’ve turned into lemonade” during COVID-19? AYA Appreciation for staff, without their intelligence and adaptability we would not have been able to pivot so quickly. It’s amazing to see, they’re still coming in with smiles on their faces. Also, I’m inspired by the community being so supportive. As soon as we opened retail people came out to support us and buy treats to give to people. For Mother’s Day there was a line around the block, and it was raining, and everyone was still smiling and polite. Everyone has been following social distanc-ing, that we’ve seen. And we have pivoted our business model from focusing on retail only on weekends to all the time, and have added delivery to households. This whole event has turned our business model upside down, very forcefully, I think, but even before this our plan was to shift to retail, but this sped things along. Now, even when wholesale is back up and running, we plan on staying open at least 5 days a week. We are happy to be able to make other people happy, that’s why we entered the hospitality business in the first place. What is a great Memorial-Day themed recipe you can share with us, in honor of the holiday yesterday?AYA Panna Cotta and Blueberry Lime Compote would be great

What do you think is the most important chef tool? AYA For pastry the microplane is one that a lot of people don’t know about that can make a big difference.What is your best t ip for the home baker? AYA Try to have fun. When you’re making pastries, at least the first time try to follow the recipe exactly. Next time you can start improvising a little bit.

We want to take time to celebrate some of the wonderful chefs & business owners we work with. This week we’re featuring Pastry Chef Aya Fukai, owner of Aya Pastry. We had a wonderful time getting to know more about her, and we are so excited about the recipe she shared! Thank you Aya, for letting us

share a bit of our conversation.

WHERE YOU CAN FIND THEIR PASTRIES1332 W Grand Ave., Chicago, IL 60642

Call: (312) 846-6186 or go to ayapastry.comfor more information & to place a pick-up order

WHAT TO EXPECTBreads, cakes and pastries by Michelin-starred pastry chef, Aya Fukai

CALLING ALL CHEFSWe love sharing your stories! If you would like to be one of our featured chefs please reach out by sending an email to marketing@midwestfoods.com.

3100 W. 36th Street Chicago, IL 60632 | 773.927.8870 | midwestfoods.com

Panna Cotta (4 servings)2 Packets Gelatin Powder1/2 Cup Cold Water2 & 2/3 Cup Heavy Cream1 & 1/3 Cup Sugar1 Each Vanilla Bean1 Pinch SaltBlueberry Lime Compote (4 servings)1/2 Pint Blueberries1/3 Cup Sugar1/2 Each lime Juice1/4 Each Lime ZestSplash Vanilla Extract

1 & 1/3 Cup Whole Milk1 Cup Greek Yogurt

1. Sprinkle gelatin into a ramekin of cold water. Set aside to “bloom” gelatin.2. In a bowl, whisk together whole milk and Greek yogurt.

1 Pinch Salt

1. Combine ½ pint blueberries, sugar, lime juice, lime zest, vanilla extract, and salt.

3. With a paring knife, open the vanilla bean pod and scrape its beans into a sauce pot. Place the empty pod in the sauce pot as well.4. Pour in the heavy cream, the sugar, and the salt into the same pot and bring to a boil.

2. Cook the contents of the pot until the blueberries start to break down.3. Take off the heat and cool down to room temperature or cooler.4. Fold in the remaining ½ pint of fresh blueberries.

Tip: Support Aya Pastry and take this recipe to the next level by topping with some of the delicious granola they sell in their store!

5. Take the pot off the heat and melt the bloomed gelatin in the hot liquid.6. Slowly whisk in the Greek yogurt mixture into the pot of liquid.7. Strain the mixture and portion into glasses.8. Let the mixture set over night in a refrigerator before serving.

Photo Credit Kristen Mendiola

3100 W. 36th Street Chicago, IL 60632 | 773.927.8870 | midwestfoods.com

Weekly SpecialsMay 26th, 2020

ORGANIC PRODUCEItem Number Description Region01-3812 Blackberries 12-6oz California01-1436 Blueberries 12-6oz California01-2877 Raspberries 12-6oz California01-1012 Strawberries 8-1# Driscoll California01-12130 Carrot Baby Peeled Rainbow 12-12oz California159100 Carrot 25# California4634153 Carrot Rainbow 25# California464314 Mushroom Chef's Mix 5.43# California01-1034 Mushroom Maitake 24ct California164903 Mushroom Shimeji White 10-3.5oz California164902 Mushroom Shimeji Brown 10-3.5oz California164904 Mushroom Maitake Organic 12-3.5oz Case CaliforniaMWF-1685 Salads Power Greens 6-5oz CaliforniaMWF-1683 Salads 50/50 Blend 8-5oz CaliforniaMWF-1698 Salads Spinach/Arugula 8-5oz CaliforniaMWF-1684 Salads Spinach Baby 8-5oz CaliforniaMWF-1684 Salads Spinach Baby 8-5oz California

3100 W. 36th Street Chicago, IL 60632 | 773.927.8870 | midwestfoods.com

LOCAL FRESH OFF THE FARMItem Number Description Region176100P Beets Chioggia Striped 25# Victory Farms Michigan156400P Beets Gold 25# Victory Farms Michigan156500P Beets Red 25# Victory Farms Michigan159700P Celery Root 25# Victory Farms Michigan180000P Parsnips 20# Victory Farms Michigan01-11320 Spinach Smooth 6# Windy City IllinoisMWF-2459 Lettuce Aquaponic Mixed 8# Windy City IllinoisMWF-1306 Tomatoes Vine On 11# Mighty Vine IllinoisMWF-1311 Tomatoes Cherry on the Vine 9# Mighty Vine Illinois01-11585 Tomatoes Orange Beefsteak 15# Mighty Vine Illinois

We have individually wrapped, pre-packaged grab-and-go items available!

Contact Customer Service at 773.927.8870 or email

orders@midwestfoods.com to order.

Item Number Description Region154400 New! Asparagus Jumbo 11# Michigan154500 New! Asparagus Large 11# Michigan154600 New! Asparagus Standard 11# Michigan6-2985 New! Lettuce Aquaponic Mix 6-8oz Clamshell IllinoisMWF-1697 New! Lettuce Mesclun Mix 6-6oz Clamshell Illinois133700 New! Watermelons Yellow 4/5ct Florida01-11547 New! Nectarines Yellow 54/46ct California19100 New! Peaches Yellow 42ct California210133P Berries Straw Driscoll 8/1# Case California159000P Carrots Baby Peeled 30/1# California158500P Cauliflower Cello 12ct California01-11602 Celery Sleeved 30ct CaliforniaMWF-1055 Iceberg Cello 24ct California01-11962 Potatoes Fingerling Chef's Mix 16x1.5# ORGANIC California01-10833 Potatoes Fingerling Gold 16x1.5# ORGANIC CaliforniaMWF-1237 Potatoes Fingerling Red 16x1.5# ORGANIC California177100 Romaine Hearts 12/3ct CaliforniaMWF-1686 Salads Mesculin Spring Mix 6-4.5oz Clamshell ORGANIC WisconsinMWF-1678 Salads Power Blend 6-4.5oz Clamshell ORGANIC WisconsinMWF-1681 Salads Superior Crunch 6-4.5oz ORGANIC Wisconsin

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