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Sysco10_Fall_Thanksgiving_Catalog.indd 1 9/7/10 10:11:29 AM

>Delicious Ideas from

Sysco10_Fall_Thanksgiving_Catalog.indd 2 9/7/10 10:13:46 AM

Cost Analysis

Suggested Sell Price 7.95Food Cost 2.60Contribution to profit 5.95FC% 32.70

Cost Analysis

Suggested Sell Price 11.95Food Cost 4.26Contribution to profit 7.69FC% 35.70

0000000 DUCK/FOIE GRAS SAUSAGE 3.20 OZ8313918 ONION YELLOW JMBO FRSH BOX 3.00 OZ4630646 PEAR BARTLETT FCY 0.50 EA8585697 BREAD BAGUETTE FRCH PARBKD 0.25 EA

0000000 RABBIT AND VEAL SAUSAGE 3.20 OZ6787228 LETTUCE MIZUNA ORGANIC 1.50 OZ6645230 LETTUCE MACHE ORGANIC FRSH 1.50 OZ4889291 PECAN PCS FCY MED 1.00 OZ4630646 PEAR BARTLETT FCY 0.50 EA0671677 CHEESE BLUE CRUMBLE 1.50 OZ5782602 VINAIGRETTE CHAMPAGN 2.00 FO

> Duck & Foie Gras Sasuage with onion & pear

> Rabbit & Veal Sausage Salad with pecans, pears, blue cheese crumble and champagne vinaigrette

Concepts

> Moroccan Lamb Sliders with greek, mint yogurt sauce

Method 1. Combine yogurt and chiffonade mint. Add touch of honey to tast. Seaso with salt and pepper 2. Toast sliced almonds and roughly chop with raisins. 3. Combine spices with lamb. 3. Zest 1 lemon and add the juice and spice combination to lamb. Let marinate for 6 hours.

6326670 LAMB GROUND 48.00 OZ0842716 ROLL D HAWAII 24.00 EA1679984 MINT FRESH 0.25 CP6201535 YOGURT GREEK 16.00 OZ1821537 GARLIC PEELED 2.00 TB5837703 RAISIN GOLDEN 0.25 CP5228671 SPICE CORIANDER 0.50 TS6639512 SPICE CINNAMON 0.50 TS5228713 SPICE CUMIN GRND 0.50 TS5963848 ALMOND SLICED 0.50 CP2219111 PARSLEY 0.50 CP2252039 LEMON CH FRESH 1.00 EA

Cost Analysis

Suggested Sell Price 11.95Food Cost 4.05Contribution to profit 7.90FC% 33.90

Yield 8 servings of 3 each

Sysco10_Fall_Thanksgiving_Catalog.indd 4 9/7/10 9:04:09 AM

Cost Analysis

Suggested Sell Price 11.95Food Cost 3.27Contribution to profit 8.68FC% 27

Yield 8 servings

Culinary Concepts from Sysco Albany

> Never Fail Sushi Ricerice cooker method

6165559 RICE PREMIUM 2.00 CP WATER 1.75 CP8782740 VINEGAR RICE WINE 2.00 TB7432420 SEAWEED NORI 8.00 EA6040760 SALT KOSHER 1.00 TS4782694 SUGAR 2.00 TB

Method

1. Rinse rice with cold water 3x or until the water is clear. 2. Add rice to the measured water. (if doing stove top use equal parts rice and water). 3. Simmer vinegar, salt and sugar. 4. Remove cooked rice from steamer and layout onca sheet pan. 5. Fold in the rice vinegar

> Spider Roll 6165559 RICE PREMIUM 2.00 CP WATER 2.00 EA8782740 VINEGAR RICE WINE 2.00 TB7432420 SEAWEED NORI 8.00 EA6040760 SALT KOSHER 1.00 TS4782694 SUGAR 2.00 TB1115971 CRAB SOFT SHELL 8.00 EA4979027 BATTER MIX 0.25 CP

Sysco10_Fall_Thanksgiving_Catalog.indd 5 9/7/10 9:05:19 AM

> French Onion Soup with Gruyère3 lbs. onions, peeled1/2 cup butter1 1/2 teaspoons ground black pepper1 tablespoon dried thyme1 bay leaf3/4 cup flour3 quarts rich veal stock1 cup brandySalt to tasteFrench bread, sliced and toasted8 oz Block & Barrel Gruyère, sliced

Slice onions approximately 1/8 inch thick. Melt butter in a large saucepan. Place onions in butter and sauté, deglaze slowly using small amount of stock as needed to prevent sticking for 1 1/2 hours. Add pepper, thyme, bay leaf and flour, stir. Simmer over low heat an additional 10 minutes. Add remaining veal stock, simmer 2 hours. Add brandy, simmer an additional 15 minutes. Season to taste with salt. Refrigerate overnight.

To serve, heat soup. Fill soup crocks with 1 cup soup, top with two 1/2 inch thick slices of toasted French bread then top bread with a slice of Gruyère cheese. Place under broiler to brown, approximately 5 minutes at 550o F. Serve immediately.

> Autumn Cabbage and Brie Salad

1 small head red cabbage, outer leaves removed, cored and very thinly sliced, about 8 cups3 oz Ile de France® Le Brie, cut into thin, 1-inch pieces3/4 lb. bacon, about 8 thick slices1 tablespoon Dijon mustard1/4 cup red wine or cider vinegar1/2 cup olive oil2 to 3 cups croutonsSalt and freshly ground black pepper

Cook the bacon in a large skillet until crisp, about 6 minutes on each side. Drain on paper towel and crumble into 1-inch pieces. Place the cabbage in a large salad bowl. In a small bowl, mix the mustard, salt, pepper, vinegar, and oil until well blended. Pour the vinaigrette over the cabbage and toss well; let sit at least 10 minutes and up to 1 to 2 hours. Sprinkle the bacon in the center on the cabbage. Surround the salad with the croutons and layer Ile de France Le Brie on top. Toss just before serving.

Sysco10_Fall_Thanksgiving_Catalog.indd 6 9/7/10 9:06:35 AM

> Free Range Chicken Coq au Vin

> Surf & Turf

Cost AnalysisSuggested Sell Price 18.99Food Cost 7.58Contribution to profit 11.41FC% 39

5207145 CHICKEN THIGH BI SKON TRAY FR 6.00 OZ1719517 ONION PEARL MINI P 2.00 OZ4181962 WINE COOKING BURGUNDY 2.00 OZ1073402 BACON LAYFLAT 18/22 CT 2.00 OZ4944534 SOUP BASE CHICKEN 0.50 OZ2219111 PARSLEY CLN/WASH FRESH HERB 0.25 OZ1680040 THYME FRESH 0.25 OZ4014395 FLOUR H&R 1.00 OZ5926910 BUTTER SOLID UNSLT USDA AA 2.00 OZ

Method Sear chicken thighs in olive oil. Chop bacon and render. Add pear onions, pearl onion, chicken broth and fresh herbs. Simmer until chicken is tender.Adjust consistency of sauce with flour and butter.

1963487 STEAK CHUCK FLAT IRON MARINADE 6.00 OZ6966444 SHRIMP TGR P&D RAW TLON 13/15 3.00 EA1821537 GARLIC PEELED FRESH JAR 2.00 OZ5934302 OIL OLIVE BLEND 80/20 2.00 OZ2252039 LEMON CH FRESH 1.00 EA2219111 PARSLEY CLN/WASH FRESH HERB 0.25 OZ

Cost AnalysisSuggested Sell Price 12.99Food Cost 3.76Contribution to profit 9.23FC% 28

Sysco10_Fall_Thanksgiving_Catalog.indd 7 9/7/10 9:08:31 AM

Cost Analysis

Suggested Sell Price 9.95Food Cost 3.83Contribution to profit 6.12FC% 38

Yield 4 servings

Cost Analysis

Suggested Sell Price 8.95Food Cost 3.09Contribution to profit 5.86FC% 34

> Mexican Shrimp Cocktailwith spiced sweet pepper sauce and avocado

> Venison Sausage Cassoulet

VENISON SAUSAGE 3.20 OZ8322040 BEAN CANNELLINI 3.00 OZ1680040 THYME FRESH 0.05 OZ1167261 CARROT FRESH 0.50 OZ1120625 CELERY FRESH 0.50 OZ8313918 ONION YELLOW 0.50 OZ1821537 GARLIC PEELED F 0.20 OZ7181050 PANCETTA HALF 0.75 OZ5949128 GLACE DEMI DE 1.00 FO8585697 BREAD BAGUETTE 0.20 EA

MethodDice the pancetta and render until slightly brown. Add carrots, celery and onion until translucent. Add sausage, glace, thyme and beans. Simmer for 45 minute and serve with crispy baguette

6966444 SHRIMP 13/15 16.00 EA4112595 HONEY PURE 0.25 CP5728191 SAUCE HOT 0.50 CP3865730 JUICE LIME 3.00 TB4178042 PEPPER RED RSTD 0.50 CP5228713 SPICE CUMIN GRND 0.25 TS7350788 ONION GREEN 0.10 OZ1821537 GARLIC PEELED 2.00 TB1249952 AVOCADO HASS 0.25 EA