MIXF O O D F L AV O R S I D E A S S P R I N G 2 0 0 7

A Trip to SE Asia |Entertaining Customers’ Senses

From music to meals to the drinks in their hands, consumers are seeking excitement.

Fuel their lives with flavorful specialty coffee and you could thrill them like never before.

To learn more about the specialty coffee drinkers of today and how NESCAFÉ® can help

you attract their attention and devotion, call 1-800-288-8682.

TRADEMARK OWNER: SOCIÉTÉ DES PRODUITS NESTLÉ S.A., VEVEY, SWITZERLAND

do you stir the ingredients or do they stir you?

Food is your passion. Your creative outlet. And the way you express yourself. That’s why MINOR’S® has developed bases, concentrates

and sauces that have endless options for combinability—giving you the power to imagine, invent and create.

To find out how MINOR’S can give you more creative freedom,

call 1-800-243-8822 or visit nestlefoodservices.com.

© Nestlé 2007

This Issue

Check Out What’s Inside

| Menu Inspirations

A Tour of Southeast Asiapg. 4

| Stirrings

Coffee & Tea, Asian-Stylepg. 7

| Consumer Connections

Health & Wellness: What Do They Really Want?pg. 8

| Operational Insights

Little Ideas, Big Traffic Builderspg. 10

| Promotions

Entertain the Sensespg. 12

| Product Spotlight

Including Asian Inspirations from STOUFFER’S® LEAN CUISINE®

pg. 14

| Recipes

Southeast Asian Specialtiespg. 16

| RSVP

Events & Other Happeningspg. 18

Meet the New MIXSeared Crab Cakes made with MINOR’S® Lobster Base,Peppercorn Concentrate and Caribbean Style RTU

Welcome to the inaugural issue of MIX, the new magazine from Nestlé FoodServices. You told us you were happy with MIX’s predecessor, MORE, and we think you’re going to be even happier with our new format. MIX takes up where MORE left off, offering food, flavors and ideas, with news of culinary and beverage trends, consumer insights and operational issues. We’ll also have timely menu and consumer research, a new how-to section, product information, exciting recipes, and news about Foodservice Rewards® promotions, as well as one-on-one interviews with successful operators who will share their stories with you.

Why change? Part of it has to do with the very mission of Nestlé FoodServices itself. At Nestlé, we’re not just suppliers of food products. We hope to be your growth partner, and we’re working very hard to build inspiring connections and create lasting relationships with our customers. We work hard to understand your business—your challenges and triumphs, your problems and solutions. And we want to help you and your foodservice establishment thrive and grow. We think MIX better reflects that intention to partner with our customers for mutual success. As the world becomes more complicated, and competition heats up, MIX spells it out—the balancing act between pleasing customers and maintaining profitability, the need to stay abreast of rapidly developing trends and to find better, more efficient ways of doing business. And, especially, the challenge of setting your business apart from the pack.

Let us know what you think of our new approach with MIX. Please call us at 1-800-288-8682, or e-mail us at MIX@NestleFoodServices.com with your comments, questions and suggestions.

Tim Connor President, Nestlé FoodServices

All products featured in this magazine may not be available in all markets. Please contact your Nestlé FoodServices Sales Representative for further information.

A Tour of Southeast AsiaWhere to next, now that noodle bowls and sushi are as familiar to consumers as pizza and tacos? How about Vietnam and Thailand? These two countries are providing the hottest new exotic cuisines to explore, with their high-impact, authentic flavors, healthy nutritional profiles, and vegetarian-friendly applications.

The food of both of these countries is remarkably diverse and appetizing. Thai cuisine is known for its subtlety and balance, using the five fundamental flavors of spicy, sour, sweet, salty and bitter. The food has been heavily influenced by its proximity to India and China, and many Thai specialties are reminiscent of the curries and stir-fries of these nearby cultures. Thai food is also known for its abundant use of vegetables, noodles and rice, fresh herbs, and the fermented fish sauce nam pla. Though it has a reputation for being spicy, Thai food is typically

quenelles—a delicate ground-meat patty), strong coffee, and bánh mi, a sandwich made of pâté and other meats served on French-style bread. Vietnam also boasts a huge variety of noodle soups, including phó (a traditional rice-noodle specialty), thats popularity is growing in the United States.

Yet, as diverse as these cuisines are, there are also many similarities between them, including ingredients such as chilies, garlic, rice and noodles; seasonings such as soy and fish sauces; and a balance of nutrients that favors vegetables and starch over meat and other proteins. As the popularity of Thai and Vietnamese food increases, specialized ingredients such as seasonings, short-grain and jasmine rice, and various noodles, as well as Asian vegetables and other fresh products, are becoming more readily available.

Menu Inspi rations

4 MIX SPRING 2007

complex rather than piquant, and its most notable characteristic is freshness.

Vietnamese food, too, has been influenced by other Southeast Asian cultures, but it also bears many signs of the country’s long colonial association with France. Like Thai

cuisine, Vietnamese cuisine is characterized by fresh vegetables and green herbs, including lemongrass, cilantro, and basil, as well as chilies and sauces including hoisin and nuoc mam (the Vietnamese version of the fish sauce that is used throughout Southeast Asia). The French influence is seen in such specialties as fish pastes (similar to

The food of Vietnam and

Thailand is light, fresh and

authentic, making it perfect

for today’s menu trends.

Grilled Sea Scallops Asian Noodle Bowl made with MINOR’S® Miso Ginger Signature Flavor

LEAN CUISINE®

Ginger Lemongrass Chicken

How To... Wrap Summer Rolls

Southeast Asian Wrap made with LEAN CUISINE®

Coconut Chili Lime Chicken

One of the keys to any cuisine—especially Asian—is sauces, seasoning blends and other flavor-focused ingredients, which also represent a quick and easy way to introduce new ethnic flavors. The market abounds with items such as bean paste, different types of soy sauce, and chili products like sriracha (a Thai-style hot sauce). Use these to bring the distinctive taste of Southeast Asia to both authentic specialties as well as mainstream foods with a Thai or Vietnamese twist, such as salads, finger foods and dipping sauces.

MINOR’S® offers a number of chef-developed Signature Flavor concentrates that capture the flavor of Asia in a convenient squeeze-bottle format, including Cilantro, Miso Ginger, and Soy Wasabi. And the line of STOUFFER’S® LEAN CUISINE® entrees includes four new Asian items inspired by many of the flavors found in Southeast Asia: Beef Lo Mein, Coconut Chili Lime Chicken, Ginger Lemongrass Chicken, and Spicy Peanut Chicken. b

For more information on authentic Thai and Vietnamese specialties, see pg. 6.

Vietnamese-Style Summer Rolls

Rice-paper wrapped Summer Rolls represent everything that’s great about Southeast Asian cuisine: light, fresh and delicious, with added flavor from MINOR’S® Sesame Scallion Dipping Sauce and MINOR’S® Chili Garlic Peanut Sauce (see pg. 17 for the recipes). STEP 1 Soften each rice paper wrapper

briefly in warm water, working one at a time to prevent drying out; do not over-soak, as they will continue to hydrate once removed from the water.

STEP 2 Place the wrapper on a cutting board; arrange one-eighth each of the prepared cabbage, greens, carrots and cucumbers in a neat stack near the bot-tom of the wrapper, leaving a one-inch border on bottom and sides.

STEP 3 Roll the bottom edge snugly up over the ingredients. Neatly fold in the sides. Arrange the mint leaves on the remaining open area of the wrapper, leaving a border at the top. Continue rolling away from you, tucking the wrapper as you go.

STEP 4 Allow finished roll to rest for a few minutes (rolls can also be individually wrapped in plastic wrap and refriger-ated for up to two hours). To serve, slice in half on the diagonal, and arrange on a plate with dipping sauces and a sprig of Thai basil, if desired.

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2

4

3

Tony KveragasSenior Executive Chef Retail Dining Cornell University

“Rice and noodle bowls are a great way to introduce Asian food to new customers. They’re comforting and familiar; everyone loves noodles. A lot of college kids grew up on ramen, and a fresh noodle or rice bowl is the next step for them.

At North Star [one of the resident dining facilities], we serve a Vietnamese-style Asian noodle soup every Thursday. The recipe comes from one of our cooks, who is a Vietnamese refugee, and she makes and serves it. The broth is very rich, because it’s made with oxtails, and rice noodles, shrimp and sliced beef round are added to order. The soup is garnished with fresh cilantro, green onions and ginger.

The soup is very popular; students will come to Northstar on Thursdays specifi-cally to have it. In a retail setting you could probably sell a large bowl of this soup for $5 or $6 because it’s so fresh and appealing. We have also made rice bowls with similar ingredients, with the components made ahead and the dish assembled to order in view of the customer.”

See pg. 16 for the Asian Noodle Soup recipe!

6 MIX SPRING 2007

Menu Inspi rations

ThaiPad Thai – thin rice noodles pan-fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts and egg, topped with chicken, seafood or tofu.

Satay – grilled meat (usually pork or chicken), served with peanut sauce; originally Indonesian, but now a popular street food in Thailand.

Curry – Thai cuisine is famous for its curry sauces, used as a cooking medium for chicken, seafood, pork and other ingredients, including Red Curry (made with lots of dried red chilies); Green Curry (a relatively sweet sauce made with fresh green chilies and Thai basil); and Massaman or Indian-style curry (flavored with roasted dried spices such as coriander).

Tom Yam – hot & sour soup, with seafood or chicken.

Tom Kha Gai – a spicy chicken soup sweetened with coconut milk.

VietnameseBánh mì – pronounced “bun mee,” this cult-inspiring, French-inflected sandwich contains pâté, Vietnamese-style mayo and cold cuts on baguette bread, garnished with cucumbers, pickled vegetables, and sometimes jalapeños. There are many variations, from pork to meatballs.

Bun – pronounced “boon,” this combination plate features cold vermicelli noodles served over salad greens and sliced cucumber, herbs, and bean sprouts, topped with some sort of grilled meat; usually accompanied by pieces of spring or summer rolls, and served with peanuts and fish sauce.

Phó – pronounced “ fuh”; a multitude of Vietnamese noodle soups made with rich clear broth, rice noodles, vegetables and meat; the most widely known is based on beef, but other versions include seafood and chicken. Phó is usually served with a plate of garnishes including bean sprouts, lime, chilies and fresh herbs.

Spring Rolls/Summer Rolls – the deep-fried spring rolls are similar to Chinese egg rolls, but filled with rice vermicelli, seafood, mushrooms and other ingredients. Lighter summer rolls are made with fresh transparent rice-paper wrappers, dipped in water to soften, and then rolled around various ingredients; usually served with peanut sauce and fish sauce. b

Exotic, but ApproachableThe lexicon of Southeast Asian specialties is huge, but the following foods are good bets for mainstream menu items.

Thai Noodle Bowl made with MINOR’S® Lime Ginger Sauce

Vietnamese-Style Spring Rolls made with MINOR’S® Sesame RTU Sauce

In the Kitchen

Coffee & Tea, Asian-StyleEven tea and coffee are collaborating on the Asian menu trend. Both beverages are widely popular anyway: According to the National Restaurant Association, tea has become the second most-consumed restaurant beverage in the world, right behind coffee. It’s no surprise, then, that these two refreshments exist in both hot and cold form in many parts of Asia, and are making the translation into North American foodservice.

With high-quality coffee firmly established, many operators are now upgrading their tea service, experimenting with different varieties such as black, white, red, green and herbal, many of which are sourced from Asia. Listed with pride on beverage or dessert menus, and poured from attractive individual pots into bowl-like cups, Asian-style tea is becoming big business.

In addition, there’s the growing bubble tea trend. Originally from Taiwan, bubble tea gets its moniker from the large, chewy black pearls of tapioca (boba) that are consumed along with the beverage, courtesy of an extra-wide straw. Popular throughout Asia, bubble tea has skipped the tracks into the United States and Canada, particularly in urban areas and on college campuses, in both fruit- and milk-based versions.

Almost any flavor is possible, and because bubble tea is both fun and relatively filling, operators can charge upward of $3 or more for a healthy, appealing beverage that is tea (such as NESTEA® premium iced tea), flavorings, and a tablespoon or so of tapioca pearls. The pearls themselves are increasingly

available to the foodservice industry, and the concept can also be extended to smoothie-style bubble shakes, or even to coffee, blended with ice and flavorings, and poured over the boba. NESCAFÉ® coffee products, including flavored Specialty Coffee Concentrates, can easily do double-duty in bubble coffee.

Speaking of coffee, there’s a great tradition of this satisfying brew in Vietnam, thanks to the French colonists who first introduced it. Traditionally, Vietnamese coffee is made by combining two to four parts strong black coffee with one part sweetened condensed milk, served as-is or poured over ice for a creamy and energizing beverage.

7

Asian-style tea and coffee specialties can also be made by adding flavors such as ginger, lemongrass, passion fruit, and so on to the hot or iced liquid. b

Fortunately, these beverages are easy to make—try our recipe for Vietnamese-Style Iced Coffee on pg. 16 for starters.

Sti r r ings

Asian-Style Bubble Tea made with NESTEA® and NESTLÉ® CARNATION® EVAPORATED MILK

Hot or cold, coffee and tea

can take on Asian appeal with

the addition of flavorings and

other interesting ingredients.

Vietnamese-Style Iced Coffee made with NESCAFÉ®

Consumer Connections

Health & Wellness:What Do They Really Want?

8 MIX SPRING 2007

These are interesting times for the health and wellness movement. A national survey conducted by ARAMARK indicated that 34% of adults look to restaurants to offer health-conscious menu items, but just 14% are happy with what’s out there. At the same time, however, consumers in one recent online survey picked a hypothetical burrito topped with three different cheeses as something they would order off a fast-food menu, rather than some of the “healthier” choices, leading the sponsor to conclude that indulgence is still important.

Do Customers Really Want Healthy Foods?At any given time, 71 million Americans (33% of the population) are on a diet, according to the Calorie Control Council, the highest number in 15 years. While it’s tempting to conclude that the other 67% are eating full steam ahead, dieters—along with vegetarians, the gluten-intolerant, and many other nutrition-oriented groups—tend to be very vocal in their demands.

But What Diet? Low-Carb? Reduced Fat? Fiber-Rich?Meanwhile, consumers are bombarded by news reports and other information about health and wellness—some of it conflicting—ranging from claims about “superfoods” like pomegranates, to information about the role of fat and protein in cancer. No wonder even physicians are getting confused.

STOUFFER’S® Vegetable Lasagna

®

A few things were made clear at the 2007 Worlds of Healthy Flavors conference, co-sponsored by The Culinary Institute of America and Harvard School of Public Health, Department of Nutrition. Scientists and operators alike made a strong case for the industry to cover as many bases as possible in its menu selections. And there is no controversy about certain nutrition-based issues that have implications for foodservice:

Eat more fruits and vegetables (especially the colorful ones, such as carrots and leafy greens).

Avoid sodas and other sugar- sweetened beverages.

Minimize consumption of traditional high-carb items like bread and potatoes.

Pay attention to portion size.

Avoid trans fat wherever possible.

And yes, Virginia, calories still count. Along with increased exercise, reducing calorie intake remains at the root of the solution to the obesity epidemic. But in order to satisfy the two-thirds of the population that doesn’t expect restaurants to solve the problem or isn’t dieting, the magic word is “options.”

Menu fruit- and vegetable-rich appetizers, salads, side dishes and desserts, while still allowing for mashed potatoes and chocolate truffle cake. Introduce more interesting noncarbonated beverages, including natural juices, and tea and coffee specialties. Offer alternatives to bread and other high-carb items, making it easy for customers to substitute a tortilla for sandwich bread, or a bed of sautéed spinach instead of pasta. Don’t summarily reduce portion sizes, but do offer half-portions, lunch-size orders at dinner, and small plate selections—which are growing in popularity. And investigate alternatives to products that are high in trans fats, which occur in partially hydrogenated cooking oil.

STOUFFER’S® and STOUFFER’S®LEAN CUISINE® address many of these issues with a variety of side dishes including creatively prepared broccoli, green beans, spinach, sweet potatoes and apples, which may be lower in calories, fat, cholesterol and sodium, as well as high in dietary fiber. The broad selection of nutritionally balanced LEAN CUISINE® entrees as well as sides ensure that meat eaters and vegetarians will be satisfied with options that don’t sacrifice flavor. And every LEAN CUISINE® selection contains 0 grams of trans fat. b

LEAN CUISINE®

Lemon Garlic Chicken with Artichokes

Research Update

Sixty-six percent of U.S. adults are overweight or obese (30 or more pounds over a healthy weight), according to Centers for Disease Control, increasing the risk of heart disease, Type II diabetes and cancer.

Food products with lower levels of certain ingredients—including fat, sugar, and gluten—saw a sharp rise in popularity in recent years, according to Mintel’s Global New Products Database, evidenced by a 17% increase in new products in 2006. This more than doubled the growth in new launches from 2004 to 2005.

“Salt trumps fat” ranks as the biggest consumer health concern today, says The NPD Group’s 2005 Health Track Service (cited by 68% of home-makers surveyed), followed by: additives (66%) fat (65%) cholesterol (63%) and sugar (58%)

The amount of food that consumers say constitutes a “normal serving” ranged from just a few ounces, all the way up to 17, according to HartBeat, an e-newsletter published by The Hartman Group.

Use Your SensesImagine yourself as a customer in your own dining room. Is the noise level too loud, lighting too low, front door drafty? Is the menu hard to navigate? Are the seats too hard? Details like these can send patrons running, or keep them from coming back. Put up curtains and other soft goods to mute the din and the draft; replace the seat covers; redesign the menu and turn up the lights just enough so patrons can read it. Any investment will pay off in increased average checks and added patronage.

Get ConnectedA survey conducted by Restaurant Business last year revealed that 72% of respondents used the Net for business purposes, ranging from taking online reservations and food orders to customer outreach, such as comment solicitation and emailing news of promotions. What’s more, nearly 60% felt that the strategy had increased sales. With so many people hitting the Information Superhighway these days, you literally can’t afford to stay “low tech.”

Look at Your Hours of Operation Are you turning people away at 2 o’clock because you’ve already closed for lunch? Standing in an empty dining room at 5:30? Take a good look at when customers are actually coming, and adjust your hours of operation accordingly. One college dining center we know boosted sales by nearly $4,000 a week simply by staying open one hour later.

Add ValueLook for easy ways to ramp up the customer’s dining experience by adding a little something extra. Perhaps your clever cook can find a way to cross-utilize existing inventory to produce a bite-size amuse-bouche to tantalize guests before the meal starts. Consider upgrading bread service with a better quality product and a more interesting alternative to butter: flavored olive oil, perhaps, or a small dish of hummus. And how much does it cost to serve a small plate of cookies along with coffee? Your customers will remember you for it.

Operational Insights

Kudos to Our Winner!

Jacob Feick Sous Chef, Great Wolf Lodge Wisconsin Dells, WI

Meet Jacob Feick, who wrote the winning essay in Nestle® FoodServices (NFS) recent “Tell Us Your Story” contest. NFS customers wrote in to share their experiences with us, but we were particularly impressed by chef Feick’s insights into the challenges of opening a new restaurant at Great Wolf Lodge, a Northwoods-themed resort in south-central Wisconsin that caters to vacationing families. Congratulations to Jacob Feick, who won 5,000 Foodservice Rewards® Bonus Points for being our essay winner.

“Our company has used a variety of STOUFFER’S® entrees as employee meals for as long as I can remember, and knowing what kind of quality product it is, it was only natural to utilize those same products in other aspects of the resort, including the new restaurant.

I have used a large amount of Nestle products, from a ton of CHEF-MATE® Country Sausage Gravy, which we use for our biscuits and gravy in the very early, bird-chirping a.m., to pounds and pounds of MINOR’S® beef base, used to make our French Onion Soup. We normally serve anywhere from 200-500+ guests and locals for breakfast alone—that’s a lot of gravy! Our 300+ employees are kept fed twice a day thanks to the employee meals we serve using STOUFFER’S® entrees.

It’s safe to say that without your products I would certainly have to work many more hours. In conclusion, I would like to say that with utilization of Nestlé products I achieved a very large goal: opening a brand-new restaurant, utilizing product I knew and trusted, while keeping guest satisfaction high and food cost as low as possible.”

www.greatwolf.com/Locations/Dells/

Little Ideas, Big Traffic BuildersSometimes it’s the little things that mean the most. Yes, you can build volume by adding another dining room or creating a dedicated takeout service area, but these things cost money. Instead, increase your appeal with customers using what you’ve already got. Here are some great little ideas for building traffic big time:

Operator Success Story

Entertain the SensesOur latest promotion (see pg. 12) includes a booklet loaded with information and ideas on how you can build your business by appealing to customers’ sense of sight, sound, taste and touch. To get a copy of this valuable resource, download it from www.NestleFoodServices.com.

Use your bonus points from the Foodservice Rewards loyalty program (www.FoodserviceRewards.com) to redeem prizes that can help you enhance your customers’ sensory experiences.

Bose® 151® Environmental SE SpeakersProduct #: 40-0633-01 Points: 23,077

SONY® 40” LCD TVProduct #: 40-1061-00 Points: 318,564

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Use Your “Bonus Points” to UpgradeSight: New light fixtures or a flat panel TV can make a major statement.

Sound: Add subtle music with a new entertainment system. A water feature helps create a relaxing environment.

Touch: A new laptop or computer could be just what you need to stay connected with customers via the internet.

Taste: Upgrade your flatware or wine glasses.

Smell: Use scented candles in the waiting area. b

Turn to pg. 12 for more information about our latest promotion—and more ideas for building traffic.

up tohalf a Million Waysto

SensestheEntertain DINING ENCOMPASSES ALL THE SENSES—NOT JUST TASTE, BUT ALSO SOUND, SIGHT,

SMELL AND TOUCH. SATISFY ALL FIVE, AND DELIGHT YOUR CUSTOMERS. NESTLÉ

FOODSERVICES OFFERS AN ARRAY OF GREAT PRODUCTS THAT APPEAL TO YOUR

CUSTOMERS’ TASTES, BUT IT’S UP TO YOU TO PROVIDE THE REST. THE ENTERTAIN THE

SENSES PROMOTION GIVES YOU A CHANCE TO WIN AND EARN BIG TO HELP WITH

“SENSORY ENHANCEMENTS” LIKE A NEW SOUND SYSTEM, UPGRADED LIGHTING OR

A WIDESCREEN TV. GET STARTED TODAY!

APRIL 1 – JUNE 30, 2007

EARN up to 10,000Foodservice Rewards®

Bonus Points

WIN $10,000 or 500,000Foodservice Rewards®

Bonus Points

QUALIFYING PRODUCTS and MENU CATEGORIES

Win 1 of 5 prizes for $10,000 or 500,000 Foodservice

Rewards Points to use on operational improvements that can

captivate your customers. Go to NestleFoodServices.com

for full details and to register for your chance to win in the

Entertain The Senses sweepstakes between April 1st and

June 30th, 2007. (No purchase necessary.)

Earn 1,000 Bonus Points for every 10 cases you buy of

qualifying NESTLÉ products across two or more menu

categories shown below. Reward codes from cases must be

redeemed at FoodserviceRewards.com between April 1st

and June 30th, 2007 to qualify. (Maximum of 10,000 Bonus Points per operator.)

BEVERAGES

TM

TM

• NESCAFÉ® Soluble Coffee and Specialty Coffee Pump Bottle Concentrate

• COFFEE-MATE® Liquid Pump Bottle Concentrate and Bulk Liquid Creamers

ENTREES & SIDES

• STOUFFER’S® Frozen Entrees and Sides

• STOUFFER’S® LEAN CUISINE® Frozen Entrees and Sides

• CHEF-MATE® Chili and Corned Beef Hash

• BELGIAN CHEF® brand Belgian Waffles

BASES, SAUCES, & GRAVIES

• MINOR’S® Bases, RTU Sauces, and Signature™ Flavors

• STOUFFER’S® Frozen Sauces

• CHEF-MATE® Canned Cheese Sauce and Country Sausage Gravy

• TRIO® Dehydrated Sauces and Gravies

CONVENIENCE FOODS

• HOT POCKETS® brand 3oz., 4oz., and 8oz. Stuffed Sandwiches, and PIZZA STIX™ and TACO STIX® snacks.

*If you’re not currently enrolled in Foodservice Rewards, sign up at www.FoodserviceRewards.com. It’s an easy, free way to earn rewards for yourself, your staff or your operation.

ELIGIBILITY: Entertain the Senses Bonus Points Program and Sweepstakes open to food service operators in the U.S. and Canada, 18 years of age or older, who are currently enrolled in the Foodservice Rewards® program or enroll as a new member by 11:59 p.m. CT, 6/30/07. If you’re not currently enrolled in Foodservice Rewards, sign up at www.FoodserviceRewards.com. No purchase necessary to enter the sweepstakes. Brokers, distributors, buying groups or third parties are not eligible for this promotion. Members represent and warrant to Foodservice Rewards that (a) Member has disclosed Member’s participation in Foodservice Rewards to Member’s employer, if applicable and (b) Member’s participation in Foodservice Rewards does not conflict with any employment restrictions or obligations of Member to Member’s employer. Accounts buying eligible products under bid, contract or special pricing may be deemed ineligible to earn reward points on those products. ENTERTAIN THE SENSES BONUS POINTS PROMOTION: Eligible operators will receive 1,000 Foodservice Rewards bonus points for every 10 cases of qualifying Nestlé products purchased across two or more menu categories between 4/1/07 & 6/30/07. Maximum 10,000 bonus points per operator. Participants will automatically receive bonus points in their Foodservice Rewards account when they log onto FoodserviceRewards.com and register their reward codes from the required cases purchased during the promotion period. All codes must be registered by 11:59pm ET 06/30/07. Federal, state and local taxes are the sole responsibility of the recipient. Good only in the US. Eligibility is contingent on meeting the terms and conditions set forth by Foodservice Rewards. Go to their web site, www.FoodserviceRewards.com, for more information. Foodservice Rewards reserves the right to revoke points earned from products returned, orders cancelled or refunds made. Points have no cash value.

TO RECEIVE YOUR BONUS POINTS YOU MUST PURCHASE A MINIMUM OF 10 CASES OF QUALIFYING PRODUCTS ACROSS TWO OR MORE OF THE MENU CATEGORIES LISTED ABOVE.

YOUCOULD

®®

Make every cup the perfect cup

Call 1-800-288-8682 or visit NestleFoodServices.com to get a handle on perfect coffee.

NESTLÉ® and COFFEE-MATE® are owned by Société des Produits, Nestlé S.A., Vevey, Switzerland.

Available in a Bulk Liquid Dispenser, Single Serve Liquid Tubs, Liquid Concentrate, Powder Canisters and Powder Sachets, in a variety of flavors.

Single Page Specs: Trim: Bleed: Live:

More Magazine 8 1/2 x 11 8 3/4 x 11 1/4 7 1/2 x 10

Discover the secret to serving great coffee. Simply offer Coffee-mate,® the creamer consumers love most, and you’ll deliver the great taste your customers crave. It’s just that easy. Coffee-mate is the key ingredient to the perfect cup of coffee every time.

Make every cup the perfect cup

NEW! Spicy Peanut Chicken*

Chili peppers add sizzle to grilled chicken tossed with ribbon-cut carrots, scallions and crisp water chestnuts in a creamy peanut sauce that’s deceptively rich for a “better-for-you” treat. Serve on a bed of fresh vegetables, such as snow peas or string beans, to up the nutrition ante, with a sprinkle of fresh chopped peanuts for added crunch.

Product Spotl ight

14 MIX SPRING 2007

NEW! Ginger Lemongrass Chicken*

What could be more on-trend than this new Asian-style entree from STOUFFER’S® LEAN CUISINE®? A colorful collection of random-cut vegetables—cut corn, edamame (soybeans), peppers, carrots, bok choy and water chestnuts—adds interest and a great nutritional profile to roast chicken tenderloins tossed in a light, ginger lemongrass sauce. Pair with steamed jasmine rice or noodles for a complete plate presentation.

UPDATED! Coconut Chili Lime Chicken*

All the flavor of Thailand in an upscale, wellness package: grilled white meat chicken, with red chilies in a coconut-lime sauce. Serve over vermicelli or rice noodles with a garnish of fresh cilantro, Thai basil and wedges of fresh lime, or use as a filling for sushi-style hand rolls with sticky rice and crisp vegetables.

UPDATED! Beef Lo Mein*

A classic Asian comfort food gets a healthy makeover with this menu specialty from STOUFFER’S® LEAN CUISINE®. It’s loaded with colorful vegetables (red peppers, carrots, water chestnuts) and pieces of lean beef in a flavorful sauce with ginger, soy, sesame oil, hoisin, sherry and a touch of red pepper, tossed with nutritious whole-grain noodles.

MINOR’S® Signature Flavors

This innovative line of ready-to-use, ready-to-eat sauces is designed to deliver immediate flavor with maximum impact. Packed in easy to use squeeze bottles, each recipe is handcrafted for perfectly balanced flavor, deep rich taste, and robust color. Add savory excitement, flavor accents or bold statements to your menu with seven distinctive and flavorful creations.

NESCAFÉ® Specialty Coffeeand NESTLÉ® Chocolate Beverage Pump Bottles

Quench consumers’ thirsts for invigorating specialty coffee with NESCAFÉ® specialty Beverages from Nestlé FoodServices. Available in the NESCAFÉ Specialty Beverage System or Specialty Beverage Pump Bottles. Flavorful NESCAFÉ Latte, Mocha, and French Vanilla specialty coffee and rich NESTLÉ® Chocolate can be served hot or iced to thrill any specialty beverage drinker.

NEW! CHEF-MATE® Sausage and Shells*

Convenient, shelf-stable entrees from CHEF-MATE® are the backbone of the menu, offering unequaled quality and consistency—including new Sausage and Shells, a special blend of shell-shaped pasta and sausage in a sweetly seasoned tomato sauce.

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Olive & Herb Soy Wasabi Miso Ginger Roasted Garlic

Ancho Chipotle Cilantro

TREND + FLAVOR WATCH: Green Tea

Green is the new black—at least when it comes to tea. Green tea is made from the same plant (Camellia sinensis) as the more familiar black tea, but it is dried rather than fermented. This shorter and simpler processing gives green tea a lighter and more delicate flavor and color, and it also helps keep the beneficial chemicals intact, which is why green tea is so good for you. Although there are many different varieties of green tea from all parts of Asia, they all have an appealing fresh, almost grassy taste and aroma, with a light sweetness that is very appetizing. It is usually served plain, without milk, sugar or lemon.

In addition to its use as a beverage, green tea can be used as an ingredient or flavoring in such menu items as ice cream. P.F. Chang’s even serves a Green Tea Martini.

*Shown as serving suggestion

Recipes

The above recipe was inspired by the Asian Noodle Bowl served in the North Star dining facility at Cornell University. It was originally created by Sy Phan, a Vietnamese refugee who has worked at Cornell for 20 years. See pg. 6 (“In the Kitchen”) for more information about the Southeast Asian food served at the university.

All other recipes were developed in Nestlé Culinary Services Kitchens, with a special thanks to Greg Ische, Manager/Culinary Innovation of Nestlé FoodServices North America and Wynne Nord, Senior Foodservice Specialist.

PROCEDURE

1. Char onions, ginger and shallots until skins are blackened.

2. Mix MINOR’S® Beef Base with water; add charred vegetables, parsnip

and star anise and allow to steep 30 minutes. During the last 5 minutes,

add the cinnamon stick and the fish sauce. Strain well and keep warm.

3. Soak rice noodles in warm water for approximately 20 minutes, until soft

and creamy white in color. Drain and rinse.

4. Portion noodles into 4 large bowls. Top noodles with sprouts and scallions.

5. Place shrimp and mushrooms in a small pot. Cook the shrimp until they

are cooked three-quarters of the way. Divide among the four bowls.

6. Place 2 oz. oxtail or beef flank steak on top of each bowl. Ladle 14 oz. of

hot beef broth over the noodles in each bowl and serve, accompanied

by garnishes of lime wedges, cilantro or Thai basil, and sliced chilies, as

well as chili paste or sauce.

Beef and Shrimp Phó(Vietnamese Style Soup) Yield: 2¾ qts. Servings: 4 (22 oz.)

INGREDIENTS WEIGHT MEASURE

Yellow onion, cut in half 1 ½ oz. 2 cups

Ginger 1 ½ oz. 1 Tbsp.

Shallots 2 ½ oz. 4 tsp.

MINOR’S® Beef Base (substitute/scratch) 3 ¼ oz.

Water 64 oz. 2 qt.

Parsnip, medium size 6 oz. ¾ cup

Star anise 1 pc.

Cinnamon stick ½ oz. ½ stick

Fish sauce ¾ oz. 4 tsp.

1 (2½ mm) package rice stick noodles (“bahn phó”) 14 oz. 1 package

Bean sprouts, rinsed 6 oz. 1 cup

Scallions, cut on bias 1 oz. ¼ cup

31/40 P&D raw white shrimp 5¼ oz. 12 pc.

Shiitake mushrooms 3 oz. ½ cup

Oxtail, cooked until very tender, 8 oz. 2 oz. or sliced beef flank steak per portion

1 Lime, cut into wedges, for garnish

1 Bunch fresh cilantro or Thai basil, for garnish ½ cup

Sliced green chilies or jalapeños, for garnish 4 oz. 4 pc.

Chili paste or sauce, as needed

Ginger Pepper Crusted AhiYield: 10 oz. Servings: 4 (2½ oz.)

INGREDIENTS WEIGHT MEASURE

Ginger 2 oz.

Black peppercorns, cracked 2 oz.

Ahi (Grade A) tuna, fresh or frozen 10 oz.

Canola oil 1 oz.

Black sesame seeds for garnish ¼ oz.

White sesame seeds for garnish ¼ oz.

MINOR’S® Soy Wasabi Signature Flavor 2 oz. 4 Tbsp.

PROCEDURE

1. Peel ginger and grate with the small barbs on a box grater onto a clean

sheet pan. Dry out the ginger in an oven until it crumbles between your fingers.

This can be done a day in advance.

2. In a dry sauté pan that has been preheated, add black peppercorns and toast

them by swirling them in the hot pan. Remove and let cool.

3. Combine the ginger and peppercorns into a coffee grinder. Quickly pulse

the grinder until a rough cracked texture is achieved.

4. Cut the tuna into 2-inch-thick, squared-off blocks, approximately 6 inches

in length. Roll the tuna into the ginger/peppercorn rub (no oil is required).

5. Preheat a pan untill it is very hot. Add a drop of canola oil into the pan,

and then sear the ahi very quickly on each side. Avoid scorching or

overcooking the tuna.

6. Garnish with sesame seeds and serve with MINOR’S® Soy Wasabi Signature Flavor.

NOTE: A thick cast-iron pan works best to sear the Ahi tuna.

Vietnamese-Style Iced CoffeeYield: 16 oz. Servings: 1

INGREDIENTS WEIGHT MEASURE

Sweetened condensed milk ¼ cup

NESCAFÉ® European Roast Coffee, prepared 1 cup

Ice 8 oz.

PROCEDURE

1. Place sweetened condensed

milk in 16 oz. serving cup.

2. Add coffee and ice.

3. Stir to blend.

4. Serve with stir stick or

iced tea spoon.

17

Vegetarian Summer RollYield: 8 Rolls Servings: 4

INGREDIENTS WEIGHT MEASURE

8 Rice paper spring roll wrappers (“banh trang”)

Napa cabbage, shredded 8 oz. 5½ cups

Mixed greens 8 oz. 4 cups

Carrots, shredded (on a mandoline), 3-4” in length 4 oz. 1¼ cups

English cucumber, shredded (on a mandoline), 4 oz. 1¼ cups

3-4” in length

1 Bunch mint leaves, picked 4-5 leaves per roll

PROCEDURE

1. Soften each rice paper wrapper briefly in warm water, working one at a time

to prevent drying out; do not oversoak, as they will continue to hydrate once

removed from the water.

2. Place the wrapper on a cutting board; arrange one-eighth each of the

prepared cabbage, greens, carrots and cucumbers in a neat stack near the

bottom of the wrapper, leaving a one-inch border on bottom and sides.

3. Roll the bottom edge snugly up over the ingredients. Neatly fold in the sides.

Arrange the mint leaves on the remaining open area of the wrapper, leaving a

border at the top. Continue rolling away from you, tucking the wrapper as you go.

Sesame Scallion Dipping SauceYield: 2½ cups Servings: 10 (2 oz.)

INGREDIENTS WEIGHT MEASURE

Scallions, cut on bias 1 oz. ¼ cup

MINOR’S® Sesame RTU Sauce 21 oz. 2 cups

Rice wine vinegar 2½ oz. ¼ cup

Toasted white sesame seeds ¼ oz. 1 Tbsp.

Toasted black sesame seeds ¼ oz. 1 Tbsp.

PROCEDURE

1. Combine all ingredients.

2. Serve with summer rolls or spring rolls.

4. Allow finished roll to rest for a few minutes (rolls can also be individually wrapped

in plastic wrap and refrigerated for up to two hours). To serve, slice in half on

the diagonal, and arrange on a plate with dipping sauces and

a sprig of Thai basil, if desired.

5. Serve with MINOR’S® Chili Garlic Peanut Sauce & MINOR’S® Sesame Scallion

Dipping Sauce.

NOTE: Square or round wrappers suggested.

Coconut Chili Lime Hand RollYield: 3¼ oz. Servings: 1

INGREDIENTS WEIGHT MEASURE

Extra fancy rice / sushi rice 2 oz. ¼ cup

STOUFFER’S® LEAN CUISINE® Coconut Chili Lime Chicken 1 oz. 2 pc.

Rice wine vinegar, as needed

1 (8 in. x 7 in.) nori sheet, cut in half lengthwise 1 oz. 1 sheet

to 8 in. x 3½ in.

Carrot, julienne 1 Tbsp.

Cucumber, julienne 1 Tbsp.

Daikon sprouts 1 Tbsp.

PROCEDURE

1. Cook the sushi rice and season with the rice wine vinegar; cool (in the manner

of sushi rice) and set aside.

2. Cook the LEAN CUISINE® Coconut Chili Lime Chicken as directed on label.

3. Dampen your hands in water and separate the rice into 2 oz. balls. Spread

the rice on the bottom of the cut nori sheets. Place 1 oz. of the LEAN CUISINE®

Coconut Chili Lime Chicken (with vegetables) in the middle of the rice.

Roll the nori sheet into a cone shape.

Chili Garlic Peanut SauceYield: 2½ cups Servings: 10 (2 oz.)

INGREDIENTS WEIGHT MEASURE

MINOR’S® Chili Garlic RTU Sauce 20 oz. 2 cups

Peanut butter 9 oz. ½ cup

Rice wine vinegar 1 oz. 2 Tbsp.

PROCEDURE

1. Measure all the ingredients together into a microwavable bowl.

2. Cover and heat on medium heat for one minute. Stir.

3. Serve at room temperature (or reheat if desired).

4. Serve with summer rolls or spring rolls.

In the Next Issue of MIX

COMFORT, WITH A TWISTTrends and fads may come and go, but classic comfort foods are always appealing—especially when you add a little extra something, like distinctive flavors or surprising ingredients. In the next issue of MIX, we’ll show you how to put a fresh new spin on comfort food, including the latest menu research and plenty of great new recipes.

USA

National Automatic Merchandising Association (NAMA) Spring Expo: “Making the Right Moves”April 10-13, 2007 Mandalay Bay Resort, Las Vegas www.namaexpo.org

Women’s FoodService Forum (WFF) Annual Leadership Development ConferenceApril 15-18, 2007 Gaylord Palms Resort, Orlando www.womensfoodserviceforum.com

Food Marketing Institute (FMI): “The New FMI Show”May 6-8, 2007 McCormick Place, Chicago www.fmi.org/events/may/2007

Stop Byand See Us…Nestlé FoodServices is proud to be an active supporter of many of the industry’s associations and conferences. Look us up at the following events and discover what new products, resources and services we provide to help you build your business.

National Restaurant Association (NRA) Restaurant Hotel-Motel ShowMay 19-22, 2007 McCormick Place, Chicago www.restaurant.org/show/index.cfm

International Deli, Dairy and Bakery Association (IDDBA) Dairy-Deli-Bake Seminar & ExpoJune 3-5, 2007 Anaheim Convention Center, Anaheim, CA www.iddba.org/conf.htm

International Foodservice Manufacturers Association (IFMA) Gold & Silver Plate AwardsMay 21, 2007 Sheraton Chicago Hotel & Towers, Chicago www.ifmaworld.org

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