ESSENCE OF MAINES

serving you the best

January/February 2012

Tracking the

Trends

"SUPER"
Bowls:

One-Dish Meals

FOCUS ON FUSION

THIS VALENTINE'S DAY

A Division of

F , A E A B
,
, ,

ESSENCE OF MAINES

..

january/february 2012

January/February 2012

IN THIS
ISSUE
serving you the best

10

STORIES AND FEATURES

5 CUSTOMER SPOTLIGHT

Number 5 Restaurant
and Brews Brothers

15

10 
TRACKING THE TRENDS
Top 12 Need-to-Know
Menu Trends for 2012
15 "SUPER" Bowls:

One-Dish Meals

22

16 spice it Up!

Spice Up Your Pizza
18 
CHEF'S CORNER
Say Cheese! And See Profits Soar,
with Cheese-Based Foods
22 
Focus on Fusion
this VALENTINE'S Day
Its the Ideal Occasion to
Pair Up the Unexpected

24

TRy out these

:
exciting recipes
pa ge 9

om's
Almost Like M

24 
cheese marketplace
Market Insights

Mac & Cheese

pa ge 14

-Swiss Melt
Hidden Bay Crab
us
with Asparag

27 success stories

The Grill at River Bend
and The Inn at Pocono Manor

pa ge 19

se
roni and Chee
Lobster Maca

28 E & S shoppe

Super Bowl Party Items
& Valentines Day Specials

pa ge 2 9

eese
ian Grilled Ch

Moscow Russ

pa ge 3 1

ted Sauerkra
Vodka Marina

ESSENCE OF MAINES
serving you the best

January/February 2012

Tracking the

TrENDS

"SUPEr"
BOwLS:

One Dish Meals

Effective dates:
January and February, 2012

FOCUS ON FUSION

THIS VALENTINES DAY

ut

101 Broome Corporate Parkway

Conklin, NY 13748
800.366.3669 | www.maines.net
All portion costs contained within are approximate. Please see your Maines
Paper & Food Service Account Manager for pricing. We reserve the right to
limit quantities. We are not responsible for typographical errors.

january/february 2012

ESSENCE OF MAINES

Welcome!

Happy New Year, Essence Reader! Youve paid your respects to 2011; now its time to focus on the future.
The NPD Group predicts restaurant traffic will grow by almost one percent this year. That may not seem

like cause for celebration, but remember that in 2009 and 2010, restaurants saw eight straight quarters of
declining traffic with only slight positive growth last year. So what is one way to capture and hold
onto those guests coming through your doors? Impress them with on-trend dishes.
We analyzed 2012 menu trend predictions from seven sources like the James Beard
Foundation and the National Restaurant Association and pulled out the major
themes for you. Then, we made it simple to give these trends a try, one month at a time
(see page 10).
For the month of February, give your VALENTINE'S Day menu a boost with unexpected
pairings like "high and low" cuisine or exotic and comfort foods (see page 22). Not only
is love in the air this February, so is football. Stick to your classic pub fare for game-time
snacking, then serve up super bowls at mealtime (see page 15): These one-dish meals
are a hot trend that take inspiration from global and regional locations.
Emerging trends dont just impact menus; todays top independent restaurants are
integrating the latest strategies for success into their operations, as well. Thats why this
issues Mainesense outlines how to capitalize on the top five tactical moves you can make in
2012 from partnering with nonprofits to considering a food truck or pop-up restaurant.
When faced with challenges in 2012, remember that other independent restaurants have
overcome adversity restaurants like Brews Brothers and Number 5 Restaurant,
featured in the special double Customer Spotlight section (see pages 5 and 7).
They survived Septembers flooding from Tropical Storm Lee, rebuilding their
restaurants to present-day success.

We wish_
Your restaurant success in 2012!
4

ESSENCE OF MAINES

january/february 2012

Number 5 Restaurant

CUSTOMER
SPOTLIGHT

Number 5
Restaurant
BY Lindsay Ott

If you had walked into Binghamtons

rising. The city called for a preliminary

Number 5 Restaurant for dinner on

evacuation on Wednesday, September

December 1, you might have thought

7. The next day, Jim, Kate, and a few

it was a grand opening: A giant Now

employees started pulling inventory and

Open! banner hung beneath the

equipment from the basement as the

restaurants signature green awnings, the

water started to inch closer, before local

staff was exuberant, and customers were

authorities demanded they evacuate. By

excitedly inspecting the menu, featuring

Friday, over 10 inches of rain had fallen,

upscale steakhouse fare like Barrel Cut

and Number 5 was flooded water filled

Filet Mignon and Lobster and Crab

the entire basement and was two feet

Risotto. You may have noticed owner

deep on the first floor. Jim and Kate were

and founder Jim McCoy and executive

finally able to return that Sunday, and

assistant Kate Martin greeting guests.

thats when the work began: The basement

But this wasnt a grand opening, it was

and first floor had to be completely gutted

a grand re-opening, just three months

and rebuilt, a monumental feat for any

after flooding from Tropical Storm Lee

building let alone a local and state

to stay in close communication with their

destroyed the basement and first floor of

landmark! Number 5 was built in 1897

customers. Even while guests couldnt

the historic Number 5 Restaurant.

as a firehouse, Engine Company Number

come in and enjoy a gourmet sandwich in

Binghamton just
wouldn't be the same
without Number 5!

5. And since 1978, Jim McCoy had

the first-floor lounge and bar, or order a

Many of our employees worked 8 to 5,

painstakingly integrated elements of the

Prime Aged Steak in the elegant second-

almost every day following the flood, so

firehouse into the dcor; now, that effort

floor dining room, they still felt connected

that we could open our doors again. Some

had to be repeated

to Number 5.

some have shut down for good. But we are

Local restaurants brought in lunches for

Today, Number 5 is almost completely

back and stronger than ever, said Kate.

us while we worked. Our loyal customers

restored. About ninety percent of the

encouraged us along the way. Our

employees who were unemployed during

Account Manager and the team at Maines

the rebuild have returned to their former

were there for us they even sent us a

positions. Business was brisk during

huge floral arrangement on our grand

the holiday season, and continues to be

reopening. We felt very supported by the

healthy. The first-floor lounge and bar is

community, added Kate.

once again pleasing guests with its warm,

businesses around here are still closed;

Business: Number 5 Restaurant

Location: 33 South Washington St.
Binghamton NY, 13903
Popular Dishes: Honey Horseradish
Shrimp, Greek Tenderloin Steak,
Whole Main Lobster
Cuisine: Upscale Steakhouse
Website: www.number5restaurant.com

comfortable yet sophisticated atmosphere

That support is apparent from a quick

that gives a historic nod to the firehouse

glance at the dozens of customer

days. You wouldnt know that just months

comments left on Number 5s Facebook

ago, half of the restaurant was under

page between the flooding and the grand

water. For Kate, the focus is on the future:

re-opening: Binghamton just wouldn't

The strength of Number 5 Restaurant

be the same without Number 5! and So

We have a reputation to uphold as the

and its staff was put to the test when

glad you will re-open. I will be one of the

Southern Tiers best steakhouse, and were

the Susquehanna River that flows through

first diners! During the rebuild, Number

proving to customers both old and new

the South Side of Binghamton began

5 utilized social media and its email list

that we are still living up to our reputation.

january/february 2012

ESSENCE OF MAINES

Brews Brothers

CUSTOMER
SPOTLIGHT

Brews
Brothers
BY Lindsay Ott

Restaurants that stand the test of time

seem to fall into two groups: fiercely
unchanging or constantly evolving. Brews
Brothers, in Pittson, Pennsylvania, falls
into the latter category. Since founding
Brews Brothers with his brother in 1996,
owner Andrew Partash has stayed attuned
to trends and customer interests, then
altered his restaurants accordingly. When
the Central Pennsylvania rock band scene
was thriving, Brews Brothers was also a
concert venue, hosting the biggest names.

"Guests want to socialize

now more than ever so
we responded with a few
high-top tables that seat
12 in the bar area."

Before the 2008 downturn, the second floor

Customer response to the format change

was a separate, white-tablecloth restaurant,

was instantly positive when Brews

called Furia by Brews Brothers. And

Brothers reopened in late October, and

when the Susquehanna River flooded this

today there continues to be a wait list for

September, drowning the space in five feet

tables. The second floor now functions as

of water, Andrew turned an unfortunate

a space for private parties and events, like

circumstance into an opportunity for a new

the restaurant's New Years celebration.

chapter in his restaurant's story:

And the music hasnt completely stopped:

Business: Brews Brothers

Location: 1705 River Road
Pittston, PA 18640
Phone: 570.883.0444
Website: www.brewsbrothersbar.com
Popular Dishes: Andy's Famous Sirachi

The Brews Brothers menu

also captures the anything
goes mood, with a mix of
"high and low" cuisine.

Brews Brothers hosts acoustic guitarists

what they want: Those craving pub fare can

and a DJ on Friday nights.

snack on Brews Famous Boneless Chicken

Bites, and those seeking more upscale

Guests want to socialize now more

cuisine can order a filet or lobster. To keep

than ever so we responded with a few

the menu fresh, Andrew constantly stays

high-top tables that seat 12 in the bar

on top of new menu trends:

area. Guests also pull tables together, play

darts or shoot pool, and gather around the

Chef Jake and Chef Eamon from Maines

jukebox. We give them the in-between

are true culinary experts, and they share

experience: Not a quiet, candlelit dinner

my commitment to following trends. If I

and not a loud concert with only drinks

have an idea for an appetizer, for example,

and bar food, added Andrew.

they'll source all the ingredients.

we are responding to the habits of our

The casual, comfortable atmosphere

While Andrew is always evolving his

customer base, which has diversified

reflects that middle ground with

business, one constant at Brews Brothers

to include ages ranging from young

hardwood floors and soft lighting (gone

restaurant is the focus on how to make

professionals to baby boomers. Either

are the flashing neon bar signs). The Brews

his guests happy and offer them a

way, after the flood, we reconstructed our

Brothers menu also captures the anything

memorable experience. No matter what

restaurant with a casual dining area where

goes mood, with a mix of "high and low"

trends Andrew sees on the horizon,

the concert space used to be.

cuisine. Individuals in a group can have

customer needs stay front and center.

Cheese Steak and Fried Egg Hoagie,

Sesame Chicken Bites

Over the past few years, local interest in

seeing concerts has declined. Or maybe,

january/february 2012

ESSENCE OF MAINES

r
Tracking the Trends

Top 12 Need-to-Know Menu Trends for 2012

With the New Years arrival comes a sharper focus on menu trends. What will rise

to the top in 2012? Which trends are worth trying? While its no exact science, weve

handpicked the trends we think have the most potential to bring profit and position
your restaurant as an in the know establishment. Not sure where to start? Weve
made it easy with a trend to try each month

January:

Start Off with a Rustic Stew

Leading consultancy and research firm Technomic predicts rustic foods will impress and
for less in 2012. And Northeast winters were made for stews. Plus, customers perceive value
in the long hours of prepping and simmering of handmade dishes like stews, hearty soups,
and roasts. Remember, "rustic" doesn't mean "rudimentary.
Instead of putting beef stew on your menu, offer Le Daube
De Boeuf Provencale, a classic stew from French Wine
Country consisting of red wine, vegetables, and beef. The fact
that lower-cost beef shanks are used wont deter customers
from paying upscale entre prices. Also, consider pork stews
and roasts, as Technomic notes pork is appearing seven
percent more frequently on menus now than last year.

February:

Bite Size Is a Big Trend

The staying power of small plates and tapas prove that whats bigger isnt always better. But now,

Menu

even smaller servings are the big deal! Just look to desserts: one-bite cake pops are showing up

10

ESSENCE OF MAINES

on menus everywhere from catered weddings to Starbucks. The secret is to pack serious flavor,
texture, and indulgence into a bite-size serving. Offer a trio of house-made cake pops on your
VALENTINE'S Day menu.

january/february 2012

March:

Fresh Catch of the Year

Tuna, salmon, and whitefish will always have a place on the table, but nontraditional fish such
as Arctic char and barramundi are making a big splash according to the chefs surveyed in the
2012 National Restaurant Associations Whats Hot Chef
Survey. They ranked exotic fish in the top five center-of-plate
trends. During the Lenten season, introduce your customers
to one or two eclectic types of fish. Just ask your Maines
Account Manager about available species they may be
more affordable than you think!

April:

Local on a New Level

Youve sourced regional and local produce through Produce
Express. Now take local sourcing to the next level with a few choice items sourced straight
from YOUR garden. If you have the space, plant a small herb or produce garden this spring to
capitalize on the fourth most popular trend for 2012 according to the NRA Whats Hot Chef
Survey: hyper-local sourcing. Guests will take notice when you mention on your menu that the
rosemary used in your house-made mashed potatoes came from the restaurant garden.

May:

Foraged Fare
Capitalizing on the sustainability and local eating trends, foraged food is peaking in popularity
and is topping all the trend lists, from NPR to the James Beard Foundation. Foraging simply
means finding food that grows naturally in the wild: fiddlehead ferns, morel mushrooms, and
ramps, for example. Spring is the ideal time to integrate these foraged items into your menu
as theyre in season in the Northeast. But before you run out to your nearest forest, ask your
Maines Account Manager to source them for you.

June:

House-Made Beverages
As the weather warms in 2012, customers will look to cool down with special, house-made
drinks. According to the NRA Whats Hot Chef Survey, the top three beverages will be
house-made soda; specialty iced tea; and gourmet, house-made lemonade. Notice a pattern
here? Drinks need to be doctored up to appeal to todays customer. Experiment with different
flavor syrups to create special house sodas, like a lavender vanilla soda with a dash of locally
sourced honey and a fresh lemon wedge. Tap into the American regionalism trend and offer
a traditional Southern sweet iced tea. And give fresh-squeezed lemonade upscale flair with
freshly mashed berries, and garnish with a mint and tarragon sprig.

january/february 2012

ESSENCE OF MAINES

11

r
Tracking the Trends

Top 12 Need-to-Know Menu Trends for 2012

July:

Produce Desserts That Surprise

House-made carrot and ginger ice cream?

Cucumber and mint sorbet? Yes. Restaurant

Consultants Andrew Freeman & Company
cite vegetable desserts that hang in the
balance between sweet and savory as a
leading 2012 trend in their annual Passion
Collection Trend Report. This trend meshes
nicely with another cool trend: artisan and

house-made ice cream. According to the 2012

NRA Whats Hot Chef Survey, these types of ice
cream are the New Years number-one dessert trend.

August:

Fried Dough
Its no coincidence that fried dough in some variation is a culinary tradition in almost
every culture from Spain (rosquillas) to Hungary (fank): Its a satisfyingly sweet treat, and
now its going to be a top dessert item in 2012, according to Epicurious.com and the James
Beard Foundation. Even though summer is fair time, were not suggesting that funnel
cakes and elephant ears grace your menu. Instead, serve an ethnic variation for an upscale,
unexpected twist on the typical doughnut.

September:
Grown-Up Kids

This September, take your kids menu back to school and revamp it to include smaller,
healthier portions of what the grown-ups eat. Healthful kids meals is the third most
important trend of 2012 according to the NRA Whats Hot Chef Survey, with 78 percent
of the chefs surveyed calling it a very hot trend. This trend is no doubt a response to the
child obesity crisis. But both kids and their parents want to see more than just oven-baked
chicken tenders and fries. Instead, try an oven-baked chicken parmesan dish with a side of
steamed spinach topped with low-fat mozzarella.

12

ESSENCE OF MAINES

january/february 2012

October:

Rethinking Offal
Offal isnt an awful thing to serve customers. In fact,
such leading experts as Baum+Whiteman International
Food and Restaurant Consultants are calling out
offal as moving up from ethnic neighborhoods onto
menus of upscale restaurants in 2012. If youre feeling
tentative about tripe and tongue, start by using it in
familiar, classic dishes. An example would be chicken
(liver) marsala over pasta or a beef (cheek) and barley soup. This trend ties into the
sustainability ethos that using the entire animal is more ethical and eco-conscious.

November:

Broaden Beyond Bread

Baum+Whiteman International Food and Restaurant Consultants predict building
sandwiches on a non-bread foundation will be a serious trend in 2012. Expand the
limits of your sandwich making, and substituting more inventive options for straight
bread: sourdough flatbreads, tostados, Indian naan,
house-made pitas, and even waffles or doughnuts. By
bookending your sandwiches with a more exotic starch,
you can also keep up with another trend: the upscale
sandwich. According to 58 percent of the 1,000+ chefs
surveyed by the NRA, gourmet sandwiches will be very
popular in the coming year!

December:

Pining for Something New?

You may not want to wait until December to try this wild trend of using pine needles
as an ingredient in everything from a marinade for steak to a syrup for a very
unconventional cocktail! Restaurant Consultants Andrew Freeman & Company predict
that flavor infusions from trees eucalyptus, pine, and fir, for example will be a
prominent trend in 2012.

january/february 2012

ESSENCE OF MAINES

13

Super Bowls:
One-Dish Meals
Score Big with Customers this Winter!
January and early February is prime time for football fans, with the playoffs culminating in
the Big Game that attracts millions of viewers. When it comes to snacking, customers will
expect the usual suspects, like chicken wings and pizza. But when mealtime rolls around,
hearty one-bowl meals containing vegetables, starch, and protein in One-Dish will turn
average customers into serious fans!

FROM AMERICAN REGIONS

Not only are guests more interested in global fare, theyre taking an interest in cuisine
from regions within the U.S. In fact, research firm Mintel chose American regionalism
as one of the top five hottest trends in 2012!

Chili: Chili is a one-dish meal thats open to your culinary teams interpretation. Add

ham and pineapple for a Hawaiian version, or find inspiration in the Southwest, like

Bobby Flay did in his recent Red Beef Chili recipe that uses four kinds of chili pepper and
Mexican chocolate.

Jambalaya: Look to the Big Easy for a crowd-pleasing bowl of Jambalaya its easy to

make, too, in one large pot. Start with the trinity of celery, peppers, and onions; and add
in andouille sausage, tomatoes, and crayfish or shrimp. Finish it off with rice and stock.

FROM THE FAR EAST

Bi Bim Bop: This Korean one-dish wonder literally translates to mixed meal, and

CNN just named it to their Worlds 50 Most Delicious Foods list. It consists of white rice,
topped by sauted vegetables, chili pepper paste (gochujang), and fried egg or beef. The
ingredients are mixed together by the guest right before eating!

FROM EUROPEAN TRADITIONS

Paella: Like jambalaya, paella is made in one giant pan (paella means pan in the Catalan

language) making for streamlined back-of-the-house preparation. Paella is a traditional

dish from the Valencia region of Spain, and like chili, there are endless interpretations. Try
Paella de Marisco consisting of seafood, white rice, saffron, and olive oil.

Risotto: Creamy, hearty, and a perfect one-dish meal, risotto is an Italian classic made

with special types of rice that simultaneously absorb liquid and release starch. The result
is a flavor-packed, filling dish open to your culinary teams creativity. You cant go wrong
with traditional Risotto alla Milanese, consisting of beef stock, butter or lard, Parmesan
cheese, saffron, and bone marrow. Dont be intimidated by bone marrow! Andrew
Freemans 2012 Restaurant Passion Report cites bone and bone marrow as popular
ingredients in the year to come.
january/february 2012

ESSENCE OF MAINES

15

spice
it up!

Savory Seasonings

PIZZA SPICES

Pizza is America's most loved food.

PIZZA TREND

The result of a recent study about pizza says that every family orders pizza for

1. Artisan Cheese: Use flavorful cheese, which allows

dinner at least once every week. Operators love pizza, too, because of its terrific
margins, which can exceed 60 percent whether sold by the slice or by the pie.
Pizza is also extremely versatile and can be integrated into every menu category
and daypart.

you to use less but keep all the flavor.

2.Local Produce: Visit local farm markets and buy
produce from farmers.
3. Smaller Portions: Offer healthful, smaller pieces of

We love the variety of flavor that you can put in the pizza. Do you love
meat? Do you love cheese and tomatoes? Do you love chicken? Do you love
vegetables? Do you love cold cuts? Do you love spices? All of the food that you
can think of can be used as topping for pizza.

pizza for weight-conscious customers.

4. Breakfast Pizza: Technomics MenuMonitor found
some surprising results: Breakfast pizzas have
experienced "an infinite-percentage growth rate.

Culinary Secrets Garlic Bread Sprinkle

FLAVOR PROFILE:

USAGE TIPS:

A full-flavored blend of Romano cheese and

Sprinkle on top of French bread and

pungent garlic characterized by granular,

beaded consistency. Garlic Bread Sprinkle is
similar in size to cornmeal with the pungent
taste of garlic mixed with the slight
buttery flavor of Romano cheese.

broil 2 to 3 minutes until golden brown.

Sprinkle on breadsticks, salads, and
vegetables.
Toss with pasta and olive oil or shake on
green salads or red sauces.

Item Description

Pack/Size

Maines Item #

Garlic Bread Sprinkle

6/19 oz.

342026

Culinary Secrets Jamaican Jerk Seasoning

FLAVOR PROFILE:

USAGE TIPS:

An exotic blend of thyme, crushed red pepper,

Use to season chicken, pork, seafood, or

allspice, and other aromatic spices. This seasoning

beef by sprinkling on or rubbing into the

gives you a feeling of the Caribbean with a spicy

meat before grilling, cooking, or roasting.

aroma and taste that can be described as a distinct

16

ESSENCE OF MAINES

Add to honey, wine vinegar, or oil for a

savory, warm flavor with sweet background notes.

Caribbean-style marinade for meats or as

This product is brown in color and is semi-coarse,

a sauce to brush on before, during, and

as it contains both whole and ground spices.

after cooking.

Item Description

Pack/Size

Maines Item #

Jamaican Jerk

6/25 oz.

342047

january/february 2012


Culinary Secrets Salt
and MSG-Free
All Purpose Herb Seasoning

FLAVOR PROFILE:

USAGE TIPS:

A fresh tasting, versatile blend without added

W
 orks best in pasta salads, Italian breads,

salt or MSG. This blend combines the flavors of

herbs, onions, garlic, and a hint of bell pep-

or sprinkled on rice or vegetables.

Also great in egg dishes and omelets,

per. It has a sweet minty aroma and is leafy in

dips and sour cream blends, beef,

appearance. It will add zest to everything from

chicken, or seafood.

pasta to salads and Italian breads to meat.

Item Description

Pack/Size

Maines Item #

Salt and MSG-Free All Purpose

Herb Seasoning

6/13 oz.

345016

Culinary Secrets Heartland Barbecue Seasoning

FLAVOR PROFILE:

USAGE TIPS:

A blend of salt, chilies, sugar and

Use in barbecue sauce by mixing with

typical barbecue spices. The flavor

has a predominant chile taste that
makes it ideal as a barbecue rub.

tomato sauce, vinegar and sugar.

Use as a rub for spareribs, pork roasts,
chops, chicken and salmon.
Sprinkle on hamburgers, chicken
breasts or steaks for extra flavor.

Item Description

Pack/Size

Maines Item #

Heartland Barbecue Seasoning

6/20 oz.

004056

january/february 2012

ESSENCE OF MAINES

17

chefs
corner

By Chef Jake Hizny

Say
Cheese!
And See Profits Soar,
with Cheese-Based Foods

18

ESSENCE OF MAINES

january/february 2012

Lobster
Macaroni
and
Cheese
Yield: 8 Servings
Chef Jake Hizny

000110

3 oz. Butter

340657

t.t. Kosher Salt

330611

1 lb. Pasta, small shells

of beloved comfort foods, although when dining out, customers dont

097737

2 ea. Shallots, finely chopped

want to see something on your menu that they could make at home!

097210 2 ea. Galrc Cloves, peeled,

hether it's a hot bowl of oatmeal in the morning or meatloaf

and mashed potatoes, everyone has a favorite comfort food.

Grilled cheese sandwiches and macaroni & cheese often top the list

In fact, Joseph Baum & Michael Whiteman Company told NPRs

The Salt blog that guests are bored with previously comforting but

chopped
345631

t.t. Black Pepper, caf

225647

1 oz. Tomato Paste

381254

2 1/2 oz. Flour, all-purpose

N/A

1/4 c. Cocktail Sherry

015500

32 oz. Heavy Cream

345590

1/2 tsp. Paprika

345660

1/4 tsp. Cayenne Pepper

denying grilled cheese is very popular right now. Like mac & cheese,

345115

1 ea. Bay Leaves

in its simplest form, it is what I call a kid comfort food, one that

014222 1 lb. White Cheddar Cheese,

unexciting crisis food. Thats why Ive gathered the following ideas,
so you can add unconventional, upscale flavors to comfort classics.

Grilled Cheese Grows Up

Restaurant consultancy Andrew Freeman & Company puts grilled
cheese on a pedestal, predicting that in 2012, it will begin to replace
the hamburger on menus! While that may be a stretch, theres no

parents frequently serve up to their children. Youve got to give it an

adult-like treatment to justify including it on your menu! That means
adding gourmet touches like artisan breads, unique cheese, and
extras like vegetables, herbs, and even meat. You should also explore

shredded
014227

133338 1 lb. Lobster, Claw & Knuckle

Meat (Precooked), chopped

integrating ethnic culinary traditions into these American staples: Try

a Mexican queso blanco in your mac & cheese, or use Indian naan
bread for your grilled cheese.
Maines stocks a variety of high-quality cheeses and breads with
homemade appeal. Let me go into more detail. Maines stocks

1 lb. Gruyere Cheese, shredded

326334

1/4 c. Panko Bread Crumbs

097644

1/4 c. Fresh Parsley, chopped

** Note: you will need 8 Individual Ramekins

outstanding bread lines in Bakery De France and Euro Bake; both

lines will give you more variety than you will need or can imagine.
Some of the breads that will be available to you include, but are not

(Recipe continued on page 21)

limited to, baguettes, batards, sourdough, ciabatta, multi-grains,

breads made with fruit (apple or raisin), potato you get it! Ill cover
the cheese options when we get to the mac & cheese section!

january/february 2012

ESSENCE OF MAINES

19

chefs
corner

By Chef Jake Hizny

Chef Jakes Gourmet Grilled Cheese Ideas

Moscow Russian: Smoked turkey, vodka-marinated kraut, smoked
gouda, and Russian dressing stuffed between black forest grain
bread and grilled to perfection.

Jersey Shore: Homemade crab cake, wilted garlic spinach, roasted

red pepper, herbed cream cheese on sourdough toasted just right.

The Hot Italian: Three-cheese Asiago bread filled with grilled

salami, capicola ham, pepperoni, sun-dried tomato pesto, roasted

garlic, and of course, melted provolone.

The Fancy Elvis: Grilled banana, peanut butter, sweet cream

cheese, and raspberry preserves on farmers white bread, grilled to a
golden brown.

Gourmet Macaroni and Cheese, Please

You might think that macaroni and cheese is an all-American, downhome meal. That is far from the truth: President Thomas Jefferson
brought this dish to the United States after visiting Paris in the late
1700s; he even served it in the White House in 1802. Today, mac &
cheese is getting back to its prestigious roots. Who hasnt seen a lobster
mac & cheese on the menu at a white-tablecloth establishment? Its also
ideal for all dayparts and menu sections:
Appetizer: Offer a trio of small ramekins, each with a different mac &
cheese variety (try fresh herbs such as rosemary or basil or ingredients
from ethnic cuisines like shiitake mushrooms or kalamata olives).
Entre: Add a protein such as andouille sausage, steak, slab bacon,
shrimp, or crab.
Lunch Special: Served with a side dish of
stewed tomatoes and roasted garlic.
Side Dish: Boost an entre with
the high-value perception of a
house-made mac & cheese.

20

ESSENCE OF MAINES

january/february 2012

Lobster
Macaroni
and Cheese
Yield: 8 Servings
(Recipe continued from page 19)

Pasta and Cheese: Explore the Possibilities

The Cheese! Cheddar, American, Bleu cheese, Fresh Mozzarella,
Parmigiano-Reggiano, Gruyere, Muenster, Pepper Jack, Swiss,
Provolone, Brie, Manchego and Irish Cheddar.
*My favorite combination is a 30-50-20 blend of Gruyere, Irish
Cheddar and Parmigiano-Reggiano
The Pasta! My favorite is a twisted elbow, but I have seen just
about every type of pasta used that is available. I personally
like pasta that has some form of a twist that allows the sauce to
cling. Other options include rotini, bow-ties, fusilli, mini penne,

Directions
1. Preheat oven to 350F. Grease ramekins
with butter.
2. To a large stockpot of boiling salted water
over medium heat, add the pasta and cook
until al dente. Drain the pasta and reserve.
3. Add 2 oz. butter to a large saucepot over

cavatelli, orechiette, radiatore or small shell.

medium heat. Once the butter melts,

Marketing Your Reinvented Comfort Foods

translucent. Season with salt and pepper, to

Place under House Favorites on your menu, where

taste. Add the tomato paste and flour and

customers are willing to pay more for house-made dishes.

Use vivid menu descriptions. For example, consider this

add the shallots and garlic and saute until

stir to toast for approximately 3 minutes.

Add the cocktail sherry and reduce by half.

description from an advertisement by Williams & Sonoma for

Slowly add the heavy cream, whisking well to

their Mac and Cheese Ramekins: "A silken bchamel cheese

remove any lumps. Add the paprika, cayenne

sauce is combined with Italian pasta, portioned into ramekins

pepper and bay leaf. Bring the cream up

and sprinkled with crisp bread crumbs.

Teach your servers how to sell: They need to know how to
describe it with mouth-watering accuracy.
Sampling: When the server comes to the table to present
menus, possibly drop a 1 oz. sample of mac & cheese or a slice
of your grilled cheese.
If you do banquets, try a mac & cheese station: Offer different

to a simmer and turn the heat to low. Let

reduce until the cream is thick and can coat
a spoon, approximately 68 minutes. When
thickened, remove the bay leaf.
4. Mix in the grated cheese gradually,
combining well after each addition. Then

pastas and cheese sauces with herbs, vegetables, and proteins

add the chopped lobster meat to the

as add-ons.

sauce and stir well. Add the pasta and

Dont forget eye appeal! Serve grilled cheese on a wooden

cutting board or mac n cheese in a skillet or nice ramekin.
Remember, January is a time for change, especially when it comes
to your menu. Now would be a good time to add gourmet versions
of grilled cheese and mac & cheese to your menu!

combine. Now add the mixture to the

greased ramekins and top with the panko
bread crumbs and parsley. Bake for 2025
minutes, remove from oven, and let rest for
23 minutes before serving.

january/february 2012

ESSENCE OF MAINES

21

Focus on Fusion this

VALENTINE'S Day
Its the Ideal Occasion for Pairing Up the Unexpected
Everyone knows an odd couple: Polar opposites who make the perfect pair. When creating your
VALENTINE'S Day menu, take an unconventional approach to matchmaking and pair up textures,
flavors, and ingredients from different culinary traditions. Your goal should be a menu thats full of
surprising twists, but not too out there. Try a few of the following fusion tactics, and the result will
be love at first bite for your customers this Valentines Day

CONVENTIONAL + GLOBAL
One of the most powerful and cost-effective ways to infuse your menu
with innovative flavors is by globalizing conventional condiments, sauces,
and dips. Remember, VALENTINE'S Day dinner is a special evening out
what couple wants shrimp with standard cocktail sauce? Offer global dipping
options like a roasted tomato and Peppadew pepper chutney (an Indian
sauce), or a smoked paprika and heirloom tomato cocktail sauce (Hungarianinspired). Condiments with an ethnic flavor are a perennial favorite or a
hot trend according to over 80 percent of the chefs surveyed in the 2012
National Restaurant Associations Whats Hot Chef Survey! And don't stop
with adding just one globalized condiment to your dish; combine multiples in
One-Dish. This is called the multi-ethnic or multi-culti trend, according to
Baum+Whiteman International Food and Restaurant Consultants, and they
predict it will be a very big deal in 2012. An example would be a tuna steak
crusted in crushed wasabi peas and panko breading (Japanese), topped with a
queso blanco cream sauce (Mexican).

HIGH + LOW
In fashion, top stylists often highlight their skills by creating looks that
integrate both high-end brand names and lower-cost labels. High-Low
cuisine is a white-hot trend right now, and is an opportunity for your culinary
team to showcase its creativity. Experiment with making casual, ethnic street
food into an upscale main dish. Try Muu Bing, a common Bangkok street
food consisting of pork skewers marinated in coriander root. Presentation can
take an informal item like Muu Bing to a new level (and price point): Serve it
over fragrant jasmine rice with edible flowers and capture the romance and
elegance of VALENTINE'S Day that your customers are looking for.

22

ESSENCE OF MAINES

january/february 2012

THE FLAVOR GAP:

YOUR INDEPENDENT
ADVANTAGE
Singles dont feel so lucky
on VALENTINE'S Day, but
independent restaurants have an
advantage over the chains when
it comes to capitalizing on the
current multi-ethnic flavor trend.
According to Baum+Whiteman
International Food and Restaurant
Consultants, the chains cant
deliver the complex global flavor
profiles that customers are craving
today, because by nature, chains
are compelled to serve the
fewest number of items to the
greatest number of people. Use
your ability to constantly create
innovative flavor combinations to
your advantage

COMFORT + CULTURE
The novelty of plain, predictable comfort food has worn off, leaving
customers hungry for something to tingle their taste buds according to
Technomics report on Top Restaurant Trends for 2012. Give standard
comfort food a culture shock, like spaghetti and meatballs with a Japanese
twist: Substitute soba noodles (made with buckwheat flour) for standard
pasta, and add rich, shitake mushrooms to your sauce.
Or offer a Greek version of macaroni and cheese, featuring Kasseri and feta
cheeses, garnished with fresh oregano. In fact, using ethnic cheeses is one
of the easiest ways to imbue a comfort food staple with a hint of culture
and, as an added bonus, the 2012 NRA Whats Hot Chef Survey ranks ethnic
cheeses as a current "top 5" ingredient.

AREAS OF INTEREST
Types of Cuisine Topping the
Charts of the 2012 NRA Whats Hot
Chef Survey.
Mix and match flavors, textures, and
ingredients from the following culinary
traditions to capitalize on the multiethnic trend. Interestingly, Peruvian
cuisine was tied with fusion cuisine
as the number-one ethnic cuisine,
proving that customers truly want the
whole world on a plate.

SAVORY + SWEET

1) Peruvian

Meshing sweet and savory flavor profiles is a great way to add excitement to

2) Cuban

a VALENTINE'S Day menu. If this sounds daunting, consider how savory,

3) American Regional

salty bacon has made its way into chocolate bars, which you can find on the

4) Southeast Asian
(Thai, Vietnamese, Malaysian)

shelves of your average grocery store. Speaking of chocolate, a savory dish

such as a house-made beef stew gets an instant upgrade with the addition

5) North African/Maghreb

of Mexican baking chocolate. Or try topping steak with a rich mole sauce,

6) Korean

a traditional Mexican sauce made of chocolate. Your guests will love the

7) Latin American

creative use of chocolate on a VALENTINE'S Day menu.

8) Mediterranean
9) Nordic/Scandinavian
10) Middle Eastern

cheese
marketplace

Market Insights

Build a better sandwich

featuring cheese.
The grilled cheese sandwich is going to replace the
hamburger on restaurant menus. Chefs are working on
creating menus devoted to the sandwich and enhancing it
with their own signature twists.
Sandwiches have been revolutionized in recent years by
the same drive toward flavor, value, and signature appeal
that has been influencing the rest of the menu. Items like
burgers and toasted panini sandwiches are lower in price and more flexible
for lunch, dinner, snack, or even breakfast than most typical entrees. In
fact, Technomic noted that more sandwiches were added to menus over the

Top Sandwiches
Featuring Cheese

last few months than any other entre category.

Chicken Sandwich

Sandwich menu mentions are primarily being driven by growth in sub

Turkey Sandwich

sandwiches and paninis. Chicken and Beef/Steak sandwiches are the top
in mentions, but have experienced a slight decline in recent quarters.

Grilled Cheese
Sandwich
Club Sandwich

Recently Spotted on Menus

Ham & Cheese

Sandwich

Roast Beef and Veggie Melt Roast beef, roasted red onions and red

Italian Sandwich

peppers, light herb garlic cream cheese and provolone on honey wheat.

Turkey, Bacon, and Cheddar Roasted turkey, bacon, and cheddar cheese
with a sun-dried tomato sauce on grilled artisan bread.

Roast Beef Sandwich

Hot Sicilian Ham, pepperoni, applewood-smoked bacon and melted

Vegetable Sandwich

mozzarella cheese on grilled flatbread with marinara sauce for dipping.

Chicken Fiesta Chicken, salsa, seasoning, green peppers, tomatoes,

mozzarella, and cheddar cheese.

Grilled Tenderloin and Brie Sandwich Grilled tenderloin with melted

Brie, grilled onion, lettuce, tomato, guacamole, Romesco salsa, and french fries.

Three-Cheese, Tomato and Garlic Panini Cheddar, pepperjack,

provolone, tomato, and our homemade fresh Garlic Spread on Ciabatta bread.

Steakhouse Gorgonzola Melt Tender beef medallions, gorgonzola,

caramelized red onions, and bleu cheese spread.

24

Cheesesteak Sandwich

ESSENCE OF MAINES

january/february 2012

Steak Sandwich

The Inn at Pocono Manor &

The Grill at River Bend

Success Stories
Sharing Your Latest and
Greatest Achievements!

Success
Stories

One of the best ways to grow your business is by

learning from your peers. In this section, youll
discover what other independent restaurants are
doing to experience success.

The Inn at Pocono Manor

Route 314 Pocono Manor, PA 18349
Phone: 570.839.7111 Toll-Free: 800.233.8150
www.poconomanor.com

t
nn aanor
I
e
Th no M
Poco

T
Pochoe Inn a
no Ma t
nor

The Inn at Pocono Manor planted its roots in the heart

of the Poconos in 1902, standing as the oldest active
resort on the east coast. Recently, however, it underwent
some major changes. The Inn at Pocono Manor became
more of a family-friendly vacation destination. They
quickly realized their menu had to be re-invented to
better serve the new customer base.
Maines played a vital role in the transition. Maines
offered some unique options and ideas not offered
by any other food distributors and not available at
competitor resorts. Beginning with 12 different food
vendors the Inn quickly reduced that number to two.
Soon after, Maines became the primary food vendor.

The Inn began utilizing

Maines chefs and whose
culinary talent helped
train the employees in their own operation.
The Inn at Pocono Manor developed a personable
relationship beyond the business. With Maines, its
about the people, says food and beverage director Dave
Passacantilli. The level of service and the quality of
suggestions and knowledge that our service reps share
daily has really facilitated the quick transition. An
evolving customer base, a long standing tradition and a
valuable relationship with Maines has positioned the Inn
at Pocono Manor to be around for another 110 years.

The Grill at River Bend

87 Neversink Drive Port Jervis, NY 12771
Phone: 845-856-GOLF (4653) www.riversbendgrill.com

The Grill nd
e
at River B

T
at Rihe Grill
ver B
end

The Lynx at River Bend possesses a rich, 90-year

history as a private golf and country club. This came
to a head in January 2011, when new and current
owners Andrew and Elaine Koch bought the facility
and invested $250,000 into renovations. With such
historical value, the new onsite restaurant could be
nothing less than traditionally spectacular. The Grill
at River Bend opened as a semi-private facility shortly
thereafter. Maintaining and contributing to the integrity
of its historical roots, The Grill supports the golf course
it sits on. Drew and Elaine found Maines Paper & Food
Service through its Food Show in May, when they
began partnering. Both the relationship and business
grew from there. Soon enough, The Grill would become
a Maines preferred account.

The Grill at River

Bend offers a relaxing
atmosphere for dining
out or a post-golf game meal. Featuring home town
favorites at competitive prices, The Grill has become a
premiere destination for great food and good company.
Purchasing 90 percent of the restaurant's products
from Maines, owner Drew Koch attributes some of his
business success to his Maines representative. Our rep
is always suggesting ideas for ways we can save money
and buy better. The foods a great value. The Grill
recently partnered with Opportunity Knocks, a postcard
marketing company that Maines advocates. Customers
receive a postcard for a free surf-and-turf dinner on
their birthday.

january/february 2012

ESSENCE OF MAINES

27

E&S
shoppe

Equipment and Supply

Party Items for the Big Game

The First Super Bowl was played on January 15, 1967.
2011's Super Bowl XLV holds the record for total number of U.S. viewers,
attracting an average audience of 111 million viewers, making the game the
most viewed television broadcast of any kind in U.S. history.

PROMOTE WATCHING THE GAME WITH YOUR CUSTOMERS!

507334

60 oz. Plastic Beer Pitcher
6 per case | $51.67

503041

Pint Beer Glass - Fully Tempered
24 per case | $25.40

507337

48 oz. Plastic Beer Pitcher
6 per case | $34.40

561589

16 oz. Glass Pub Beer
36 per case | $69.50

561977

10 oz. Glass Beer Mug
12 per case | $43.62

720960

Chafer Set - Rack, Pans, and Lid
18/8 Stainless Steel | $64.95

563001

16 Non-Skid Serving Tray
1 per case | $15.75

590557

6-Hour Resealable Chafer Fuel
24 per case | $49.00

Valentines Day Specials

The first recorded association of Valentine's Day with romantic
love is in Parlement of Foules (1382) by Geoffrey Chaucer.
CASH IN ON VALENTINES DAY BY OFFERING SPECIALS THAT
RUN FOR A WEEK OR EVEN FOR THE MONTH OF FEBRUARY.
The Classic Cosmopolitan has become one of the favorite cocktails ever,
due mostly to its role in the HBO show, "Sex and the City."

Ingredients

Preparation

1 oz. Vodka

Shake all the ingredients with

ice in a cocktail shaker. Strain
into a chilled cocktail glass.

1 oz. Cointreau
oz. Lime Juice
oz. Cranberry Juice

503205

6 oz. #719 Wine Carafe
36 per case | $58.50

Fruit for Garnish

28

562050 6.75 oz. Martini Glass

Libbey #7700
12 per case | $58.50

561878

6 oz. Flute
Champagne Glasses
12 per case | $33.95

562087

12 oz. Tall #8412
White Wine Glass
12 per case | $55.50

503030 16 oz. Spill Stop Bar Shaker

$3.00 per split case

003836

Black Teflon-Coated
Corkscrew w/Knife
1 per case | $9.95 each

562092

16 oz. #8417
Fiesta Grande Glass
12 per case | $54.95

ESSENCE OF MAINES

january/february 2012

SAVEUPTO$250*

ONNEWPRODUCTSfromSaraLeeFoodservice
OFFERVALIDFROMJAN.1,2012TOFEB.29,2012

GET$2/CASEBACKONTHESENEWITEMS
*SeeTermsandConditionsfordetails.

QUALIFYING PRODUCTS

QUALIFYING PRODUCTS
ITEM #

DESCRIPTION

CASE WT. (lbs.)

CASE PACK/PCS. PACK

186 Red
5% C
100% M
100% Y

JD Black
Process
Black

873 Gold
15% C
30% M
70% Y

DESCRIPTION

UNITS/CASE

GROSS CASE WT. (lbs.)

6cartons
6cartons

16.26
16.26

6cartons

16.31

6cartons

18.95

UNITS/CASE

GROSS CASE WT. (lbs.)

4cakes

21.48

PRE-BAKED, PRE-SLICED PIES

DINNER SAUSAGE

JD Beige
15% Y

ITEM #

006729 ReducedFat,ReducedSodium

EndlessTurkeySmokedSausage,RF
982001 MillerHighLifeBeerBrat6:1,6,FZ

11.78
13.92

12-1lb./72

006725 AppleLattice10-slice
006724 CherryLattice10-slice
006723 Pecan10-slice

006728 DicedAndouilleSausage,FZ

10.71

1-10lb.

006722 Pumpkin10-slice

1-11lb.

C O L L E C T I O N

QUALIFYING PRODUCTS
ITEM #

QUALIFYING PRODUCTS

DESCRIPTION

CASE WT. (lbs.)

CASE PACK/PCS. PACK

10.00

1-10lb.

ITEM #

DESCRIPTION

CHEESECAKES

BREAKFAST SAUSAGE
006727 MildPatties,CN,3.25

160122 CheesecakeVarietyPack,Contains:

1CaramelPecan,1MochaSwirl,

1WhiteChocolateTuxedo,1FudgeTruffle

# CASES PURCHASED __________________ x $2.00/case = TOTAL REBATE $______________

(Minimum 20 Cases)
(Minimum $40/Maximum $250)

Send to: Sara Lee Foodservice Maines New Product Coupon PO Box 2048 Brownsdale, MN 55918
Make check payable to:
Establishment:_________________________________________________________________________________________________________________________________
Name: _______________________________________________________________________ Title: __________________________________________________________
Address:(NoPOBoxes)__________________________________________________________________________________________________________________________
City: ________________________________________________________________________ State: __________________________ Zip:__________________________
E-mail:_____________________________________________________________ Phone:_________________________________________________
Checkhereifyouwouldliketoreceivee-mailoffersfromSaraLee

PrimaryDistributor:__________________________________________________________________________________________________________________________
City: ________________________________________________________________________ State:_________________________________________________________
Type of Operation: (check one)
Commercial
q Traditional QSR/Fast Food
q Fast Casual/Quick Casual
q Midscale/Family Dining
q Casual Dining
q Fine Dining

q Bars & Taverns

q Traditional Bakeries
q Farm Stands

Non-Commercial/Beyond Restaurants/Onsite Feeding

q Business & Industry
q Office Coffee Service (OCS)
q Hospitals
q Military
q Traditional Nursing Homes
q Lodging
q Retirement Communities
q Casinos/Gaming
q Schools (K-12)
q Corrections
q Colleges & Universities
q Supermarket Deli
q Vending
q Mass Merchandisers

q Convenience Store
q Club Stores
q Recreation
q Airlines/Travel
q Cruise Lines
q Stadiums/Arenas

TERMS AND CONDITIONS

Average Number of Meals

Served Per Day
q Under 100 meals
q 100-299
q 300-499
q 500-999
q 1,000-1,999
q 2,000-4,999
q 5,000 or more meals

CertainBakeryproductsqualify
forFoodserviceRewards.Visit
www.foodservicerewards.com
fordetails.

Eligible Customers:EligibleFoodserviceOperatorsthatpurchasequalifyingproductswillreceivearebateof$2.00percase(upto$250.00).AnEligibleCustomermustpurchaseatleast20casesofqualifyingproductsinordertoreceivearebate.Onecouponperoperator/customer.
Resale,bid,contractbusiness,nationalaccountsandaffiliatedfranchisegroupsarenoteligibleduetootherSaraLeeFoodserviceprogramsinwhichtheymayalreadyparticipate.BrokerorganizationsareineligibileforSaraLeerebates.Chainheadquartersmaysubmitformultiple
locationsandrequestonecombinedrebatecheck;however,reportssubmittedmustshowindividualstoreaddressesandpurchaseinformation.Rebatesmustbesubmittedindividuallybyfoodserviceoperators.Nobulksubmissionsorthird-partysubmissionswillbeaccepted.
Offersdonotapplytodeviatedpricing,anydistributorlabelproduct,oranyotherprivatelabelproducts.Qualifying Products:OnlySKUslistedabove. Effective Dates:OfferappliestoqualifiedpurchasesmadebetweenJanuary1,2012andFebruary29,2012.Requestforrebatemust
bepostmarkedbyMarch31,2012.Pleaseallow4-6weeksforrebatetoarrive.Limits:Maximumrebateis$250.00.Proof of Purchase:Copiesofdistributorinvoice(s)showingcasepurchasesmustbeattachedtothecoupon.Invoicesusedforthisoffercannotbeusedinconjunctionwithany
otherSaraLeeofferexcepttheMenuAllowanceProgram,OperatorTieredProgramandFoodserviceRewards.DistributorvelocityreportswillonlybeacceptediftheyincludeSaraLeeitemnumbers,specificinvoicenumbers,datesandpurchaseprices.SaraLeeFoodservicehasfinaldecision
ontheinterpretationofthetermsandconditionsofthispromotion.InformationsubmittedshallbethepropertyofSaraLee.

For more information, please contact your Sara Lee Foodservice Sales Representative or call 1-800-682-SARA (7272).
2011SaraLeeCorporation

30

ESSENCE OF MAINES

PrintedinUSA

january/february 2012

11111705-013975-11

Freshness Frozen in Time.

ountiful Harvest locks in the fresh taste of just-picked garden vegetables through our unique freezing
process. Vibrant in both avor and color, our vegetables can be integrated into your best entrees, appetizers and side dishes. We take pride in delivering high-quality Grade A vegetables at the best value,
time and time again.
32

ESSENCE OF MAINES

Available in the following tantalizing vegetable blends: California, Capri, Chuckwagon, Country, Italian,

january/february
2012
Oriental, Scandinavian,
and Winter. Available in regular and bulk quantities