Think Local

As consumers make the shift into healthier lifestyles, they also make upgrades for higher-quality ingredients. Locally sourced food and ingredient transparency are becoming the biggest trends this year, as predicted by a NRA survey of ACF chefs regarding 2012 food trends, and foodservice professionals take note when they decide what goes into the food that they serve to their customers.

Spring is now upon us, and we can expect in-season vegetables like spinach, peas, rhubarb, and asparagus, which all flourish this time of year, to be on countless menus; consumers want fresh ingredients at their peak. We can also expect to see locally sourced meats and seafood, grass-fed cattle and artisan approaches to items like bread and cheeses. Chefs, too, use other high-quality ingredients to make all of their dishes tasty.

Use the product that is always real meat-, poultry-, seafood- and vegetable-first. Better Than Bouillon® gives your menu transparency and is a value-adding ingredient. Offered in all-natural reduced sodium, vegetarian and organic varieties, Better Than Bouillon® offers great flavor, ease of use and is a high-quality ingredient that your customers will love!

A recipe for Tilapia with Lobster Cajun Cream Sauce is featured which highlights the theme of locally sourced fish; tilapia is found in southern states like Florida, Alabama and Texas. Go hyperlocal and substitute for sauger, a cousin of the walleye, which is found right here in Georgia. Be creative!

Tilapia with Lobster Cajun Cream Sauce         (Serves 4)

Ingredients and Shopping List

• 2 tablespoons butter (divided)
• ½teaspoon Better Than Bouillon® Lobster Base
• 1 tablespoon all-purpose flour
• 1 teaspoon Cajun seasoning
• ⅛ teaspoon garlic powder
• 1¼ cups half-and-half
• 4 (6-ounce) tilapia filets, thawed
• salt
• pepper
• ¼ cup all-purpose flour (for coating tilapia)
• 1 tablespoon extra-virgin olive oil

Directions

1. In a small saucepan over medium-low heat, combine 1 tablespoon butter,Lobster Base, flour, Cajun seasoning and garlic powder; whisk until combined.
2. Gradually add half-and-half to the mixture, whisking continuously, until sauce thickens. Reduce heat to low, stirring occasionally.
3. Lightly season tilapia with salt and pepper.
4. Add flour to a large shallow bowl and dredge filets, shaking off any excess flour.
5. In a large non-stick skillet over medium heat, add 1 tablespoon butter and olive oil. Place filets in pan, do not overcrowd. Cook until done, about 4-5 minutes on each side.
6. Spoon sauce over fish.

If desired, thin sauce with additional half-and-half as needed,  

1 tablespoon at a time.

Serve with fresh asparagus.

Sysco Does What Is Right

Sysco's focus on sustainability is driven by their long-standing commitment to doing what is right. With that solid grounding, the path ahead has been clearly visible. Moving forward has meant continuing to invest in sustainability even in tough times. Sysco knows the reward is there, whether it is stronger relationships with their customers and suppliers or an economic return on energy savings or a healthier planet for all of us. To learn more about Sysco's dedication to sustainability click Here!

    

Atlanta Fixture

THE ONLY FULL SERVICE HEATED CABINET WITH 3 BUILT IN POWER SOURCES

 CRESCOR HOTCUBE 3

 http://www.youtube.com/watch?feature=player_embedded&v=ZYubACAlCbM

Arrange to see this Hot New Item. There's no other like it!

Contact Richard Gorowitz- Sales Manager, Atlanta Fixture and Sales Co. Inc.

770.455.8844 x2280

FEATURES AND BENEFITS:

* Industry's first hybrid heated hot cabinet allowing you to hold food safe indoors or out with or   

  without a cord!

* Allows you the flexibility to use indoors with standard 120 Volt electric, then unplug and use  

  outdoors via new propane fuel hybrid heat system.

* Fully insulated 3/4 size holding cabinet keeps prepared foods at proper serving temperatures.

* Powerful, yet efficient, 1500 Watt heating system maintains the right temperature to properly  

  hold products utilizing electric or 8700 BTU's of propane fuel. Heats up to 200˚F (93˚C).

* Battery indicator shows current battery status. Optional solar panel charges battery for  

  optimum control efficiency when no electric capabilities are available.

* Utilizes standard 1 lb. propane tanks for up to 8 hours of hold time. Recessed well provided for  

  spare 1 lb. propane canister. Easily converts to 20 lb. tank system with 20 lb. hose adapter  

  accessory.

* Easy visual sight glass to see propane flame. Audible and visual alarms warns of flame out  

  conditions.

* Internal frame in body maintains structural rigidity. Standard with perimeter bumper to protect  

  cabinet body and walls from damage.

* Eleven sets of chrome plated wire transport angles accommodate a large variety of pan sizes    

  on adjustable 1-1/2" centers. Provides capacity up to 22 12 x 20 steam table plans

* Heavy duty 8" pneumatic swivel casters, two with brakes. Rear casters are fixed to provides   

  mobility when fully loaded, and stability during transport even in tough outdoor conditions.

* Smooth interior coved corners prevent food particle/grease buildup.

* Customize the powder coating with your colors, add your logos or both!   

ACCESSORIES and OPTIONS

(Available at extra cost):

* 20 lb. Propane Tank Hose Adapter

* Natural Gas Adapter

* Solar Panel

* Door Window

* Customized Logos/Powder Coating

* Extra Heavy Duty Transport Angles

* Wire Grids

* 6" Hi-Modulus Casters

Schwan's Food Service

Schwan's Food Service, Inc. Chef at the Head of the Class

 Inland Seafood Has An APP For You!

Download 

 Vicky Murphy

vicky.murphy@inlandseafood.com