Restaurant edition - senior living edition Porterhouse Chop & Scallops - Martin Bros.
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Valentine’s Day Recipes p4 | Lent Dine-In & To-Go Ideas p12 | St. Pat’s Features p20
restaurant edition
Foodservice Solutions Magazine | Issue One 2021 | martinbros.com
senior living edition
Porterhouse Chop & Scallops
p4
(928678 - 36/4.23 oz)
INTRODUCING: SAFECHECK 360
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incorporating in-the-moment training when needed. Schedule alerts to keep important tasks top of mind.
Build automation and accountability into your standard operating procedures today!
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Reporting
Data is stored in real time online
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Reporting is available at the click
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CLICK HERE TO LEARN MORE!
MARTINBROS.COM | (800) 847-2404
KICKING OFF A NEW YEAR
We made it to 2021! While we’re still working through the
pandemic, we know some new ideas could come in handy
right about now, too.
There are several holidays coming up that are great ways
to create limited time offers and set print and social media
promotions.
Foodservice Solutions Magazine | 2020 Issue six | martinbros.com
EXECUTIVE VICE PRESIDENT Valentine’s Day, Lent and St. Patrick’s Day are all right
Diane Chandler
around the corner - on the calendar and in this issue of Dish!.
VICE PRESIDENT OF MERCHANDISING So, please enjoy these ideas as we wish you a great start to
Jennifer Meinders the year!
MARKETING MANAGER
Angie Dark
KRYSTLE KETTMAN
VENDOR MARKETING COORDINATOR Managing Editor | kkettman@martinbros.com
Krystle Kettman
this issue
CATEGORY MARKETING MANAGERS
Natalea Koehn, Julie Podhaski,
Steve Krivachek, Roxanne Hassman,
Julie Coen, Maggie Jensen
DIETITIANS 4
Julie Halfpop, Mary Sell, Recipe Inspirations
Renee Greiner, Christine Link, Valentine’s Day Recipes
Christy Edwards, Gretchen Robinson,
Katie Wulkow
SENIOR LIVING SPECIALISTS
Erika Kramer, Ryan Young
12
MEDICAL SUPPLIES SPECIALIST Recipe Inspirations
Becky Miller Lent Dine-In & To-Go Ideas
EQUIPMENT & SUPPLY SPECIALISTS
Mary Schott, Dustin Rider,
Rick Moser, Mario Mery
CULINARY 20
Scott Fadden, Steve Tiezzi Recipe Inspirations
Irish Poutine
GRAPHIC DESIGNERS
Rob Swiatly, Trevor Holman, Beth Keeney
Bill Pendry, C. Allyn Slack
PHOTOGRAPHY & QUICK TIP VIDEO
Rob Swiatly 22
Recipe Inspirations
VIDEOGRAPHY Corned Beef on a Pretzel Bun
C. Allyn Slack
MARKETING BRAND STRATEGIST
Beth Keeney
INTERACTIVE DESIGN SPECIALIST
Crab Cakes Two Ways Pages 16-17
Bill Pendry
*Potential profits are based on average prices and serving sizes.
Martin Bros. reserves the right to correct all printing errors.
Watch informative Martin Bros. videos
Click for more Martin Bros. recipes
Click for additional rebate information
Cheese
Red Velvet Cream
ate Pie
Mousse ChocolPages 10-11
Post-Pandemic:
5 Trends for 2021
Restaurants
REBATES
& Beyond
While 2020 has delivered unprecedented times, we
will get through this and come out stronger. We can
use our experiences and our knowledge to adapt.
Here are five things to focus on as we continue to
forge ahead in 2021 and beyond.
1 To-go and delivery
2 Digital ordering and digital payment
3 Food and health safety
4 Changing perceptions of value
5 Connection to customers and staff
To find out more about these trends, Kick the New Year Off With
These $$$$$ Savings!
click here to view this blog.
Pillsbury™ Frozen Baked Goods Rebate
Save $6 off per case!
Offer valid through February 28, 2021
UniPro® Exclusive Pillsbury™
Professional Mixes Rebate
Save $25 off your first case!
Offer valid through February 28, 2021
Pillsbury™ National Biscuit Rebate
Save up to $7 per case!
Offer valid through February 28, 2021
Gold Medal™ Mixes Rebate
Save up to $8 per case!
Offer valid through March 31, 2021
Pillsbury™ Golden Buttermilk
Baked Biscuits Rebate
Scott Fadden Love them or they're free!
Martin Bros. Corporate
Offer valid through May 31, 2021
Chef & Operations
Consultant
Find more information on these rebates
at customer.martinbros.com.
2 | ISSUE ONE 2021 | dish!
New & Superior Cleaning Technologies
for the New Year
(019510)
24 Hour Sanitizing Spray
(011590 – 6/15 oz)
UV Disinfection Wand • Kills the virus that causes COVID-19
• Doctor designed and developed • Kills 99.9% of bacteria in 5 minutes
• Proprietary medical-grade technology • Keeps killing bacteria for 24 hours,
• Best-in-class components and performance providing 24 hours of protection
• Portable and easy to use from bacteria growth even
• Effective for 50,000 hours of use after multiple touches*
• Clinically proven to disinfect and eliminate germs, • Use on high touch, low
bacteria and viruses up to 99.9% in under 6 seconds grease/soil surfaces
Hygen™ Disposable
Microfiber System
• Removes 99.7% or more of tested viruses
and bacteria
• Helps reduce cross-contamination
• Compatible with common disinfectants
Disposable Microfiber Cloths (029140 – 60/12x12 in)
Disposable Microfiber Pads (029150 – 50/18 in)
Quick-Connect Straight Handle (020408)
Quick-Connect Frame (020478)
Pulse Microfiber Spray Mop (020570) *Microban 24 Hour Sanitizing
Cloth Charging Tub (029160) Spray does not provide
24-hour residual protection
against any viruses.
dish! | martinbros.com | 3
Recipe Inspirations
The Per f e c t D u e t
o r t e r h o u s e C h o p
P S c a l l o p s
and
PORTERHOUSE CHOP
1 each Seaboard Prairie Fresh
Signature Porterhouse
Bone-In Pork Loin Chop
– 12 oz (319500)
As needed Salt
As needed Pepper
As needed Custom Culinary Gold Label
Bourbon Sauce (90619479)
PREP | Season chop with salt and pepper.
Grill, brushing both sides with bourbon sauce.
Continue to grill until internal temperature
reaches 145°F.
SCALLOPS
2 each High Liner FPI Sea Scallops
– 10-20 ct (925200)
As needed Salt
As needed Pepper
As needed Olive Oil
PREP | Lightly salt and pepper the scallops.
Sear in a hot sauté pan with olive oil for
approximately 1 minute on each side. Note:
The scallops should be golden brown on the
outside and translucent on the inside when
fully cooked.
GOLDEN JEWEL BLEND
2 lb InHarvest Golden Jewel
Blend (461290)
2 cups Capital City Grape Tomatoes
(362070), halved
1-3/4 qt Water
As needed Salt
PREP | Bring water and salt to a boil. Add
golden jewel blend, reduce heat and simmer
for 10 minutes covered. When cooked, add
grape tomatoes.
To Go Tip:
YIELD | 26
CARROTS & BRUSSELS Scallops do not travel very well, so use crab
SPROUTS cakes instead for a to-go option.
2 cups Carrots (360300)
2 cups Wholesale Brussels
Sprouts (377590), leaves
PREP | Drop brussels sprouts leaves into
a preheated deep fryer. Fry until crisp and
leaves darken. Lightly season if desired.
Steam or simmer carrots until tender. Toss
with butter and season if desired.
YIELD | 4
Cost $9.84 | Sell $29.99
Potential Profit $20.15
Recipe page 16
4 | ISSUE ONE 2021 | dish!
CLICK HERE FOR A QUICK TIP
ON GRILL MARKING!
PRAIRIE FRESH SIGNATURE
PORTERHOUSE BONE-IN
PORK LOIN CHOP
(319500 – 13/12 oz)
• Spectacular bone-in pork chop includes
both the main loin and the tenderloin.
• Highly tolerant to extended hold times.
• Cooking abuse tolerant - comes out
tasting tender and delicious every time.
GOLD LABEL BOURBON SAUCE
(90619479 – 4/4 lb)
A sweet and tangy sauce featuring the
distinctive taste of bourbon.
FPI SEA SCALLOPS – 10-20 CT
(925200 – 2/5 lb)
Selected from the world’s richest waters to
ensure premium quality.
Chef Tips: GOLDEN JEWEL BLEND
(461290)
To keep cost down, use 26-30 count A colorful bouquet of pearled couscous,
tri-colored orzo pasta, split baby garbanzo
shrimp in place of the scallops. beans and delicate quinoa. Extremely
versatile blend for any menu applications.
Oven roast the brussels sprouts instead
of deep frying for a healthier option.
dish! | martinbros.com | 5
Recipe Inspirations
h a
TENDERLOIN
12 oz B&R Choice Beef
Tenderloin Tail (931622)
w i th C
n
As needed Salt
o i
As needed Pepper
rl
As needed Wholesale Minced
e
Garlic (391020)
d
As needed Roland Pomace Olive
Oil (620390)
eT n
PREP | Rub tenderloin with olive oil. Season
with salt, pepper and minced garlic. Grill to
desired temperature. Let rest before slicing.
YIELD | 2
f
SAUCE
Bee
2 cups Custom Culinary Gold Label
Demi Glace (90483263)
1/4 cup Dry White Wine
3 Tbsp Wholesale Shallots
(360565), chopped fine
1 tsp McCormick Thyme
Leaves (472661)
1 tsp McCormick Tarragon
Leaves (472401)
1/4 cup Butter
PREP | In a hot sauté pan, sauté shallots until
almost translucent. Add wine. Stir, simmer
and reduce wine to half. Add demi-glace,
thyme and tarragon. Bring to a simmer,
stirring well. Remove from heat. Let sit for 5
minutes. Strain through a fine mesh strainer.
Add butter.
YIELD | 8
GOLDEN JEWEL BLEND
2 lb InHarvest Golden Jewel
Blend (461290)
1-3/4 qt Water
As needed Salt
As needed Olive Oil
2 cups Monterey Large Mushrooms
(360925), quartered
1 cup Yellow Onions (361045),
medium diced
Chef Tips:
1/2 cup Capital City Red Pepper
(361251), diced
1/2 cup Capital City Green Pepper
(361261), diced
2 cups Capital City Grape Tomatoes
(362070), halved Great way to serve beef tenderloin at a good price.
PREP | In a sauté pan over medium-high
heat, add olive oil, mushrooms, onions and To reduce cost, use Custom Culinary Whisk &
peppers. Add water and salt. Bring to a boil.
Add golden jewel blend. Reduce to a simmer,
Serve® Demi-Glace Sauce Mix (501700).
cover and continue to simmer for 10 minutes.
Remove from heat. Toss in tomatoes. For a smaller portion, cut tenderloin into 4-ounce
YIELD | 28 portions.
Could use rice in place of golden jewel blend.
Cost $4.52 | Sell $15.99
Potential Profit $11.47
6 | ISSUE ONE 2021 | dish!
Recipe Inspirations
ateaubriand Sauce
PLASTIC BLACK RECTANGULAR
REUSABLE MICROWAVABLE WITH CLEAR
LID CONTAINER - 28 OZ
(858210 – 1/150 ct)
dish! | martinbros.com | 7
Recipe Inspirations
GARLIC PASTA & SAUTÉED
VEGETABLES
1 lb Zerega Radiatore Pasta
(480690), prepared
2 oz Butter
3 oz Olive Oil
sta
2 cups Wholesale Broccoli
(360062), rough chopped
2 cups Wholesale Asparagus
(360050), third cut
Pa
2 cups Monterey Large Mushrooms
(360925), quartered
2 Tbsp Wholesale Minced
Garlic (391020)
Garlic
1 cup Capital City Red Pepper
(361251), diced
1 cup Red Onion (361035), diced
2 cups Quartered Artichoke Hearts
(601340), rough chopped
As needed Kraft Heinz Grated Parmesan
Cheese (903460)
8 each Vie de France Petit Pain
French Rolls (992600)
PREP | In a large sauté pan over medium-
high heat or a hot griddle, melt butter and
add olive oil. Add broccoli, asparagus and
mushrooms. Sauté for approximately 3
minutes. Add garlic, peppers and onions.
Continue to cook until peppers and onions
start to soften. Add pasta and artichokes.
Toss until heated through. Top with parmesan
cheese. Serve with a roll.
YIELD | 8
Cost $1.94 | Sell $8.99
Potential Profit $7.05
PLASTIC BLACK SQUARE
REUSABLE MICROWAVABLE WITH CLEAR
ATTACHED LID CONTAINER - 8X8 IN
(860298 – 1/138 ct)
8 | ISSUE ONE 2021 | dish!Recipe Inspirations
Perfect as a vegetarian option - with
unique pasta shapes and colorful
veggies - or give the option to add
steak, chicken or shrimp!
Restaurant Benefits
Travels good.
Great vegetarian option.
Good profit.
dish! | martinbros.com | 9Recipe Inspirations
e e s e M o u s s e
v e t C r e a m C h
R e d V e l h o c o l a t e P i e
C
CHEF PIERRE® LUXE LAYERS® RED
VELVET CREAM CHEESE MOUSSE
CHOCOLATE PIE
(995488 – 4/41 oz)
This showstopper has dark chocolate
ganache and vanilla bean cream cheese
mousse layers divided by red velvet crust
all topped with whipped cream topping and
chocolate curls.
Cost $1.77 | Sell $6.99
Potential Profit $5.22
PLASTIC PIE WEDGE CONTAINER
TAMPER EVIDENT
(359196 – 1/200 ct)
TAKE PRESENTATION U
WITH CHOCOLATE CURL
10 | ISSUE ONE 2021 | dish!Recipe Inspirations
Restaurant Benefits
Pre-sliced, so only pull what you need from
the freezer when you need it.
Small size to tempt full patrons to add just a
little dessert to their order.
Travels well for to-go orders.
[Your Business Here]
2 mins
Bring your sweetie in for this
delicious Valentine’s treat, or
POST YOUR stop by and pick it up to go!
Whole pies and single slices
DESSERT
available!
#RedVelvetChocolateCreamPie
#sweettooth #happyvday
SPECIALS!
UP A NOTCH
LS & HEARTS!
dish! | martinbros.com | 11Recipe Inspirations
Perfect for Lent 2021
February 17 – April 3
CLASSIC FISH & CHIPS
6-8 oz Cod (922121)
1 lb + Kerry G&L Krispy Fry
Unique Options for
Batter (416770)
3 cups + Water, cool
5 oz Lamb Weston Lamb’s
Dine-In or To-Go
Seasoned® Wedge Cut
Original Recipe Fries
(963000), prepared
4 oz Mrs. Gerry’s Extra Creamy
Coleslaw (905315)
1 each Wholesale Lemon
(376111), wedge
2 oz Ventura Classic Gourmet®
Select Tartar Sauce (630060)
As needed Heinz Malt Vinegar
(90342495 or 90342427)
PREP | Preheat oil to 350-360°F. Using a
wire whip, mix fry batter and water until
smooth and free of lumps. Pre-dust cod
in plain, dry batter before submerging into
prepared, liquid batter. Remove battered cod
and place directly into preheated oil. Fry until
done. (Notes: You can thin out batter with
water to make a crispier, thin crust. As you
use the batter through service, you may need
to add water to keep the same consistency.)
Serve with fries, coleslaw, lemon wedge,
tartar sauce and malt vinegar.
Cost $4.46 | Sell $13.99
Potential Profit $9.53
G&L KRISPY FRY BATTER
(416770 – 6/5 lb)
Serve up crispy, golden fried foods across
your menu. This versatile all-purpose batter
features a blend of wheat and corn flours
that fry to a crispy golden color. The just-
add-water method makes prep easy. And it’s
fully customizable. Instead of water, just add
beer, buttermilk or any liquid of your choice
to create signature items.
EXTRA CREAMY COLESLAW
(905315 – 2/11 lb)
A coleslaw with a thicker consistency made
with mayonnaise, shredded cabbage and
carrots. Restaurant Benefit
A patron favorite that travels well.
CLASSIC GOURMET®
SELECT TARTAR SAUCE
(630060 – 4/1 gal)
The perfect pairing with any seafood dish.
Try it with fish and chips, crab cakes, shrimp
and more.
12 | ISSUE ONE 2021 | dish!Recipe Inspirations
MALT VINEGAR
(90342495 – 12/12 oz or 90342427 – 200/9 gr)
Full-bodied flavor to top everything from
seafood dishes and fish and chips to meat,
macaroni and bean salads.
PLASTIC BLACK SQUARE
REUSABLE MICROWAVABLE WITH CLEAR
ATTACHED LID CONTAINER - 8X8 IN
(860298 – 1/138 ct)
dish! | martinbros.com | 13Recipe Inspirations
n S a n d w i c h
Salmo
SALMON SANDWICH
s
1 each High Liner FPI Chilean Atlantic
d g e
Salmon – 6 oz (928840)
W e
As needed Salt
o n e d
As needed Pepper
e a s
1 each Rotella’s Split Top
with S
Brioche Bun – 3.5 in
(306860), toasted
3/4 oz Shredded Lettuce
1 slice Tomato
5 oz Lamb Weston Lamb’s
Seasoned® Wedge Cut
Original Recipe Fries
(963000), prepared
PREP | Salt and pepper both sides of salmon;
grill until cooked. Build sandwich and serve
with fries.
Cost $4.35 | Sell $12.99
Potential Profit $8.64
Chef Tip:
For a better price point, try High Liner FPI
Ultimate Salmon Burger – 4 oz (927430 – 1/10 lb)
FPI CHILEAN ATLANTIC SALMON – 6 OZ
(928840 – 1/10 lb)
Buttery, rich and delicious, Atlantic Salmon
from Chile is perfect for everyday eating
occasions.
LAMB’S SEASONED® WEDGE CUT
ORIGINAL RECIPE FRIES
(963000 – 6/5 lb)
An 8-cut wedge provides great potato
flavor and texture and excellent holding
capabilities. Fry or oven.
PLASTIC BLACK SQUARE
REUSABLE MICROWAVABLE WITH
ATTACHED LID TRAY - 6X6 IN
(357542 – 4/100 ct)
Special Order
14 | ISSUE ONE 2021 | dish!Recipe Inspirations
n g a litt le different than your usu
eth i al fil
Som e
t!
Restaurant Benefits
Travels well.
Unique – Many restaurants serve salmon filets.
Serving salmon on a sandwich…now that’s distinctive!
dish! | martinbros.com | 15Recipe Inspirations
CRAB CAKES
1 lb
1 lb
Fortune Blue Lump
Crab Meat (371760)
Fortune Blue Backfin
Crab Meat (368700)
Crab Cakes 2 Ways
1/2 cup Sugar Foods Breadcrumbs
(415638)
2 each Eggs
1/4 cup Ventura Highland Market
Essentials Heavy Duty Deluxe
Mayonnaise (630248)
1 tsp McCormick Old Bay®
Seasoning (473001)
1/4 tsp McCormick Black Pepper
2 Tbsp Kraft Heinz Lea &
Perrins® Worcestershire
Sauce (520250)
1 tsp McCormick Ground
Mustard (472381)
1.Entrée
To taste Kosher Salt
2 Tbsp Yellow Onion (361077),
small diced (optional)
2 Tbsp Capital City Red Bell
Pepper (361251), small
diced (optional)
PREP | Mix together eggs, mayonnaise,
seasoning, black pepper, Worcestershire
sauce, ground mustard, kosher salt and
optional yellow onion and red bell pepper
until creamy. Add breadcrumbs, mixing
evenly. Add crab meats, mixing evenly and
being careful not to mush the crab meat.
Shape into cakes. Sauté in a pan with a little
oil for about 5 minutes on each side.
YIELD | 10
SAUCE
As needed Custom Culinary Gold Label
Hollandaise Sauce (500500)
As needed Lola’s Original Hot
Sauce (552190)
PREP | Warm hollandaise sauce. Add hot
sauce to desired taste.
Cost $10.40 | Sell $22.99
Potential Profit $12.59
PLASTIC BLACK RECTANGULAR
REUSABLE MICROWAVABLE WITH CLEAR
LID CONTAINERCONTAINER - 28 OZ
(858210 – 1/150 ct)
Restaurant Benefits
Travels well.
Great way to offer an upscale plate at a reasonable cost.
16 | ISSUE ONE 2021 | dish!Chef Tips: Recipe Inspirations
Mixing these two types of crab meat together OLD BAY® SEASONING
(473001 – 1/24 oz)
creates an amazing crab cake that is upscale yet Designed to give a characteristic spicy flavor
with a more reasonable price point! to any food, especially seafood. The taste is
spicy with refreshing undertones.
Sauce can be made without adding hot sauce to
make it more universal.
GOLD LABEL HOLLANDAISE SAUCE
Try premade crab cakes to lower labor! (500500 – 55/3 oz)
• A classic mother sauce, delivering the
King & Prince Gourmet Seafood & authentic emulsification of egg yolk,
Crab Cake (927410) clarified butter, lemon and just the right
level of cayenne pepper you would expect
to find in a scratch preparation.
High Liner Maryland-Style Crab Cake
• Packed in convenient, individually-
(920610) portioned pouches that can carefully
be placed right into hot water to warm
Try a whisk and serve hollandaise sauce to for service.
reduce cost!
Custom Culinary Whisk & Serve®
Hollandaise Sauce Mix (501801) SPLIT TOP BRIOCHE BUN – 3.5 IN
(306860 – 8/6 ct)
• Dark brown, glossy crust gives a gourmet
appearance to this slightly sweet and
buttery bun.
• Perfect for gourmet burgers and sandwiches.
CRISPYCOAT™ CRISPY ON DELIVERY®
REGULAR CUT FRIES
(968800 – 6/5 lb)
• CrispyCoat™ fries have an even-batter
coating that delivers crispiness while
extending hold time.
• This revolutionary fry provides exceptional
delivery and takeout characteristics,
maintaining crispiness up to 30 minutes
when using vented packaging.
• This popular cut is the perfect balance of
potato texture and flavor.
Cost $7.10 | Sell $19.99
Potential Profit $12.89
2.Sandwich
CLICK HERE FOR QUICK TO-GO TIPS
FROM MB CHEF STEVE TIEZZI!
dish! | martinbros.com | 17Recipe Inspirations
Crab Louie Salad
CRAB LOUIE SALAD
4 oz Shredded Romaine
2 oz Fortune Blue Lump
Crab Meat (371760)
1 oz Fortune Blue Backfin
Crab Meat (368700)
3 each Egg, hard cooked, quarters
3 each Tomatoes, wedges
3 each English Cucumber, slices
3-4 each Asparagus, spears, trimmed,
cut in half, blanched, cooled
As needed Sauce (see recipe)
1 each Vie de France Petit Pain
French Roll (992600)
PREP | Build the salad.
SAUCE
2 cups Ventura Highland Market
Essentials Heavy Duty Deluxe
Mayonnaise (630248)
1/2 cup Kraft Heinz Ketchup
1/2 cup Dill Relish
2 Tbsp Lemon Juice
1 Tbsp Minced Garlic
1 tsp McIlhenny Tabasco Sauce
(560481)
1 tsp Kraft Heinz Lea & Perrins®
Worcestershire Sauce
(520250)
As needed Salt
As needed Pepper
PREP | Mix all ingredients together. Chill.
YIELD | 8
Cost $7.31 | Sell $22.99
Potential Profit $15.68
Fish & Gourmet
The Seafood & Gourmet Specialists
BLUE LUMP CRAB MEAT
(371760 – 1/1 lb)
• Lump crab with large flakes of white body
meat.
• Super sweet and white.
• Considered the most prized meat of crab
you can purchase.
• Widely used for crab cakes and preferred
to use on salads.
BLUE BACKFIN CRAB MEAT
(368700 – 1/1 lb)
• Mixture of jumbo lump and special crab
meat from the body.
• Mostly all white meat in appearance.
• Long loose strands. Small amounts of chunks.
• Great flavor.
• Perfect for soups, dips, crab cakes and PLASTIC BLACK SQUARE
stuffed shrimp. REUSABLE MICROWAVABLE WITH CLEAR
ATTACHED LID CONTAINER - 8X8 IN
(860298 – 1/138 ct)
18 | ISSUE ONE 2021 | dish!Recipe Inspirations
Chef Tips:
Mixing these two types of crab meat together
creates an amazing crab cake that is upscale yet
with a more reasonable price point!
To reduce cost, use imitation crab meat!
Trident Leg-A-Sea Salad-Style Surimi Seafood
(924960 – 4/2.5 lb)
Restaurant Benefits
Travels well.
Quick and simple execution for entry-level employees.
dish! | martinbros.com | 19Recipe Inspirations
IRISH POUTINE
4 oz Corned Beef (see
recipe), shredded
6 oz Lamb Weston CrispyCoat™
Concertinas® Crispy
on Delivery Fries
(960015), prepared
4 oz McCain Anchor® Breaded
Wisconsin Cheese Curds
(966870), prepared
2 oz Custom Culinary
PanRoast® Brown Gravy
Mix (504010), prepared
1 Tbsp Green Onion (361010), diced
PREP | Plate fries and cheese curds. Top with
corned beef, gravy and green onions.
CORNED BEEF
1 each Corned Beef Brisket (930640)
1/4 cup McCormick Whole Black
Pepper (472518)
4 each McCormick Whole Bay
Leaves (472161), crushed
1/4-1/2 cup Brown Sugar
PREP | Preheat oven to 275°F. Rinse brisket
under cold water. If there is a lot of fat, trim
part but not all of it. Season with whole
black pepper, crushed bay leaves and brown
sugar. Place into a roasting pan or 4-inch
hotel pan. Add approximately 1 inch of water.
Cover with lid or foil. Roast until fork tender,
approximately 4-8 hours, removing cover a
half hour before finished.
Cost $3.93 | Sell $11.99
Potential Profit $8.06
CRISPYCOAT™ CRISPY ON DELIVERY®
REGULAR CUT FRIES
(960015 – 6/5 lb)
• CrispyCoat™ fries have an even-batter
coating that delivers crispiness while
extending hold time.
• This revolutionary fry provides exceptional
delivery and takeout characteristics,
maintaining crispiness up to 30 minutes when
using vented packaging.
• The accordion-style grooves of the concertina
increase overall surface area to help maximize
crispiness.
Travels well
Restaurant Benefits Great share
Something
20 | ISSUE ONE 2021 | dish!Recipe Inspirations
Irish P
outi PANROAST® BROWN GRAVY MIX
ne
(504010 – 8/12 oz)
• Balanced beef notes without overpowering.
• Savory, authentic and versatile.
• An excellent gravy or thickening agent for
soups and stews.
WHOLE BLACK PEPPER
(472518 – 1/19.5 oz))
WHOLE BAY LEAVES
(472161 – 1/2 oz)
ANCHOR® BREADED WISCONSIN
CHEESE CURDS
(966870 – 2/5 lb)
Fresh Wisconsin cheese curds lightly breaded
to deliver house-made appeal and authentic
goodness in every bite.
PLASTIC BLACK RECTANGULAR
l. REUSABLE MICROWAVABLE WITH
ATTACHED LID TRAY - 6X9 IN
(861188 – 264/6X9 ct)
eable and bar item. 6x9 Inch
Microwaveable
g different for St. Patrick’s Day or a great special.
dish! | martinbros.com | 21Recipe Inspirations
CORNED BEEF
ON A PRETZEL BUN
4 oz Corned Beef (see recipe)
1 each J&J Gourmet Sliced
Pretzel Bun (944997),
toasted
1 each IPAP Alp & Dell Swiss
Cheese Slice (901880)
1 oz American Roland
Grained Dijon Mustard
(562101)
5 oz Lamb Weston CrispyCoat™ Crispy
On Delivery® Regular Cut Fries
(968800), prepared
PREP | Build sandwich.
Cost $2.86 | Sell $9.99
Potential Profit $7.13
MEDIUM GOURMET SLICED PRETZEL BUN
(944997 – 108/2.7 oz)
Pretzel buns are a way to create a unique,
on-trend sandwich for your menu. The bun is
all it takes!
PLASTIC BLACK SQUARE
REUSABLE MICROWAVABLE WITH CLEAR
ATTACHED LID CONTAINER - 8X8 IN
(860298 – 1/138 ct)
22 | ISSUE ONE 2021 | dish!Recipe Inspirations
CRISPYCOAT™ CRISPY ON DELIVERY®
REGULAR CUT FRIES
(968800 – 6/5 lb)
• CrispyCoat™ fries have an even-batter
coating that delivers crispiness while
extending hold time.
• This revolutionary fry provides exceptional
delivery and takeout characteristics,
maintaining crispiness up to 30 minutes
when using vented packaging.
• This popular cut is the perfect balance of
potato texture and flavor.
Chef Tips:
Cut the amount of corned beef to 2-3 ounces for a
smaller portion.
Use yellow mustard instead of grained mustard for a
smoother mouth feel.
dish! | martinbros.com | 23EVENTS, EDUCATION & More
WEBINARS
Feb High-Impact Apr Food Safety
17 Performance Feedback 14 Gamification
Get the most out of employee Using game elements provides
performance reviews as our a hands-on experience for adult
speaker, Heather L Woody, teaches learners to understand and retain
you how to provide constructive food safety concepts. Play along
feedback as you develop your with our team as we explore
employees and your team. important food safety principles for
Audience: Everyone your foodservice staff.
Audience: Everyone
2021 WEBINAR SCHEDULE
SENIOR LIVING EVERYONE
January 20 Restoring Your Survey Readiness
February 17 High-Impact Performance Feedback
March 10 Prioritzing Resident
Satisfaction in Dining
April 14 Food Safety Gamification
May 12 Whose Lane Is It Anyway?
Scope of Practice and Ethics for CDMs
June 16 The Salty Truth: It’s Complicated
July 21 Keep Calm & Carry On:
Avoiding that Burnt Out Feeling
Valentine’s Day
Tips & ideas for maximizing holiday profits
August 11
September
October 20
November 17
New Spin on Mechanically-Altered Diets
TBD
Tiptoe Into Technology:
How to Showcase Food
Dietitian Kitchen: Spot the Allergens
CLICK HERE
December 1 Keeping Spirits High:
Dining Ideas for the Holidays
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