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February 27, 2013
| Issue No. 16
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Sysco is working with the Food Network's Restaurant: Impossible show host and celebrity chef Robert Irvine in a promotion that sees the broadline foodservice distributor sponsoring its first-ever national television network commercial. Irvine has been a Sysco customer since 1997, Wendy Olson, Sysco's director of communications, said. The campaign marks the first time Sysco has a national television commercial, according to a news release. The campaign beg  an Jan. 21 with a kickoff at a Sysco Houston culinary conference attended by more than 80 Sysco chefs and culinary associates from throughout the U.S. On Feb. 4, commercials are scheduled to begin airing on the Food Network. Sysco plans to offer a consumer sweepstakes via the show and on foodnetwork.com and Sysco's syscopossible.com website, according to the release. 
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Snacks and Appetizers Going Bold! From ethnic and fusion twists, to new preparations and healthier options, today's consumers demand satisfying snacks and small plates that have interesting flavors and innovative formats. Chefs are gearing up to feed consumers for any daypart in ways that are easy to handle and delicious. Whether it is a trendy option like sesame crusted Ahi tuna with soy glaze, a lighter dish like Caprese salad or a classic appetizer with inventive dipping sauces, consumers want foods that are flavorful. Better Than Bouillon® food bases offer inspiration for imaginative appetizers and snacks! Better Than Bouillon® food bases come in chef-developed, consumer-proven flavors that make possibilities for creating great appetizers and small plates endless! Better Than Bouillon® gives food a real boost in flavor and works well with any savory application, from nostalgic barbecue meatballs to Cuban-inspired mini empanadas. Use Better Than Bouillon® to liven-up old favorites and for crafting tasty signature creations! Try this recipe for a Thai-Inspired Lettuce Wraps appetizer that uses great-tasting Better Than Bouillon®! Thai-Inspired Lettuce Wraps (Yield -2 dozen) Ingredients and Shopping List - 1 bundle glass noodles (dried bean threads)
 - 1 tablespoon canola oil
- 1 shallot, finely chopped
- 3 large cloves garlic, finely minced
- 1 pound ground pork, thawed
- 1¼ teaspoons ground coriander
- 4 teaspoons sugar
- 2 teaspoons chili paste
- 1 teaspoon Better Than Bouillon® Fish Base
- 2 tablespoons Thai soy seasoning sauce (may substitute with low sodium soy sauce)
- juice of 1 lime (about 2 tablespoons)
- 1 carrot, peeled and shredded
- 2 green onions, rinsed and thinly sliced
- ½ cup rinsed and coarsely chopped fresh cilantro
- 1 head butter lettuce, rinse leaves, drain on paper towels
- 1 (10-ounce) bottle sweet chili dipping sauce
- 1 cup roasted and salted peanuts, chopped
Directions 1. In a medium bowl, add enough hot water to cover noodle bundle; set aside. Soak until noodles are translucent. 2. Heat oil in a wok or non-stick skillet over medium-high heat. Add shallot and garlic; cook and stir, just until shallot is tender. 3. Add pork; cook and stir until small crumbles are done, about 12-15 minutes. 4. Reduce heat to medium-low, add coriander, sugar, chili paste, Fish Base, soy sauce; cook and stir. 6. Drain noodles in colander, finely chop. To pork mixture, add noodles, lime juice, carrot, green onion and cilantro, stir to combine and heat through. 7. Remove from heat. Serve about 2 tablespoons of filling per lettuce leaf. Spoon 1-2 teaspoons chili sauce over filling and top with peanuts. 
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Georgia Power Company's Commercial Energy Efficiency Program Georgia Power Company promotes energy efficiency by offering a program to our Commercial customers that provides incentives for the your installation of specific energy saving products in your place of business. These incentives apply to high efficiency lighting, HVAC systems, and equipment and controls including commercial refrigeration and kitchen equipment, electric water heating and other efficiency measures. There are also incentives for your building envelop including duct sealing and reflective roofing. Examples of qualifying commercial kitchen equipment are: · Electric Steam Cooker ENERGY STAR Qualified $150/cooker · Electric Fryer ENERGY STAR Qualified $75/vat · Insulated Holding Cabinet ENERGY STAR Qualified Full Size $300/unit ¾ Size $250/unit ½ Size $200/unit · Electric Griddle >70% cooking efficiency $25/unit (tested in accordance with ASTM F1275) · Commercial Kitchen Ventilation Control $200/exhaust fan hp · Commercial glass, mixed, or solid-door commercial refrigerator or freezer ENERGY STAR Qualified $75/unit · Commercial Dishwasher ENERGY STAR Qualified $250/unit · Commercial Ice Machines ENERGY STAR Qualified 101 - 500 lbs ice/day $50/unit 501-1000 lbs ice/day $100/unit >1000 lbs ice/day $150/unit We encourage you to take advantage of this opportunity to increase your foodservice operations energy efficiency, reduce your overall energy consumption, and receive rebates to help offset your costs. For any questions on this program or any foodservice related topics, please contact:
Rick Maurer, CFSP, CEM
Foodservice Segment Specialist
Georgia Power Company
(O) 770-801-5988
Click here to learn more about
Georgia Power's Commercial Energy Efficiency Incentive Program!
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FreshPoint Kale The SuperFood
Kale has emerged as a new super food and continues to gain in popularity in the culinary world.But this leafy green vegetable is a nutritional powerhouse that deserves to be on every Top Ten list and utilized much more often.
Like its cousins, broccoli and cauliflower, kale is a descendent of the wild cabbage family and was eaten by Celtic tribes as long ago as 600 B.C. There are several varieties of kale, each with a unique flavor and texture but all are packed with nutritional value and loads of fiber.
Curly kale has ruffled leaves with a pungent, peppery flavor. The leaves of Tuscan kale are a dark bluish green and tastes delicately sweet. Ornamental kale is a more recently cultivated species that is oftentimes referred to as salad savoy. Its leaves may either be green, white, or purple with a mild flavor. I recently sautéed it with bright lights chard for a nice side vegetable.
In recent years, researchers have discovered that kale and other Brassica family vegetables such as cabbage and Brussels sprouts are rich in calcium, lutein, iron, beta-carotene, and Vitamins A, C, and K. A single serving of Kale provides 192 percent of the recommended daily amount of Vitamin A, which can act as a preventative against lung diseases. Research in Australia found that a diet high in beta-carotene foods like kale can decrease the chances of skin cancer.
But what moves kale up the superfood chain is its abundance in phytochemicals, substances associated with the prevention of cancer, diabetes, cardiovascular disease, and hypertension - four of the leading cause of death in Western countries. Phytochemicals are believed to help prevent cell damage, prevent cancer cell replication, and decrease cholesterol levels.
Kale contains over 45 different flavonoids which provide antioxidant and anti-inflammatory benefits. Research has also shown Kale to be effective in helping lower cholesterol levels and as a detoxifier. One of kale's phytochemicals, sulforaphane, helps the body's detoxification enzymes clear potentially carcinogenic substances out of your system.
Kale is a great substitute for lettuce on sandwiches and can be added to your salad or be the base for one. Use shredded or chopped Kale as a salad base to create your own Kale Salad, or use as a braising green - Serve Raw, Sauté or Steam! An Apple a day..............FUHGEDDABOUDIT. Kale every day should keep the Doctor away. 
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Schwan's Food Service For more information, call |
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Become an ACF Partner
The Greater Atlanta Chapter of the American Culinary Federation (ACF) is offering our purveyors, brokers, and associate memebers the opportunity to Partner with us through the ACF Greater Atlanta Chapter's newsletters and website. As the 2008 ACF National Chapter of the Year, the ACF Greater Atlanta Chapter's website is now being viewed by thousands of members and non-members nationally.In our effort to support the many purveyors, brokers, and associate members that have supported us over the years, we are excited that this partnership we are offering will put your company's name, logo and link in front of the thousands of culinary professionals that visit our website annually. The revenues generated by our ACF Partnership will be used to help fund the many local Atlanta charities that the ACF Greater Atlanta Chapter has supported over the years. This revenue also helps our culinary students, competitive teams, seminars and one day, our dream of an ACF Atlanta Chef's Culinary Center.It is the desire of the ACF Greater Atlanta chapter to build and unite the culinary industry of Atlanta. Partnering together we can see this goal achieved!
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Contact:
Cheryl Glass
PO Box 13223
Tallahassee, FL 32317
850.556.7736
cheryl@acfatlantachefs.org
www.acfatlantachefs.org
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