The Bottle House - Canadian Beer Parlour Cathedral Mountain Lodge Feeding the Homeless Giving the People More Fruit and Veg - June 2011
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June 2011 Sysco Foodservice World The Bottle House – Canadian Beer Parlour Cathedral Mountain Lodge Feeding the Homeless Giving the People More Fruit and Veg
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IN THIS ISSUE
5
FEATURES
2 Director’s Message
4 J&J’s Marketing Tip of the Month
5 The BottleHouse –
Canadian Beer Parlour
7 Sysco Recipes
9 Cathedral Mountain Lodge
10 10 Places to Dine – Seafood
12 June 2011 at a Glance
15 Giving People What They Want –
More Fruit and Veg
by Jennifer Allford
16 Growing Business
17 Feeding the Homeless at Sysco Calgary
sysco.com 1
Foodservice World is Published monthly by
Sysco Food Services of Calgary
4639 – 72 Avenue S.E.
Calgary, AB T2C 4H7
Telephone: 403.720.1300
Facsimile: 403.720.1593
For advertising rates, information,
letters, suggestions or ideas contact us
CHECKING IN
at the numbers above.
The Director’s Message
Sysco Calgary Marketing
Marketing Manager
Joe Sheptak As we move through the first half of 2011, many
Marketing Coordinator food service trends that emerged last year
Gord Landry continue to gain momentum. There seems to be
common themes popping up on menus all across
Editorial Enquires the country, as operators look to bring new ideas
Please call 403.723.6239 or and new offerings.
fax 403.720.1593 or
email to fsw@cgy.sysco.ca One common trend throughout North America
www.sysco.com is the “farm to fork” initiatives that are a response
to consumer demand for local items and the
opportunity to support the local economies. When
Creative Design by
you ask the food service industry for the definition
of local, you are greeted with many different view
points. There are wide spread opinions ranging
from “around my city or town” to “anything Canadian.” Back in January Sysco Calgary
launched our own “Go Local” initiative and because our trading region is so vast, we
defined local as western Canadian. We decided to let our customers take our broad
Printed by
definition and base their purchasing according to their own opinions.
Another trend that has reappeared in the south western United States is the resurgence
of high end food trucks. These trucks are focused on high quality ethnic cuisine sold
at affordable prices. Don’t be surprised to see these popping up in major cities across
Canada.
Breakfast is seeing an explosive growth in not only the quick-service restaurants, but
Campbell’s also in full-service restaurants. Consumers are looking for healthy options balanced with
Ecolab indulgent offerings. Choosing pleasure seeking foods with nutritious ingredients allows
Golden Boy Foods
Kraft patrons to feel a little better about eating the foods they love.
Lamb Weston
Maple Leaf As we slide into the back half of 2011, we will continue to see increased competition in all
Select Ready
Unilever
segments, in all day parts. The need to be different and better will lead to increased menu
Walt’s Produce innovation carrying current trends to new levels and the evolution of new trends to meet
Windsor Salt
consumers demand as the cycle continues at a much more rapid pace.
©2011 by Sysco Food Services of Calgary
All rights reserved.
Please recycle this issue after reading.
Cam Bowles
Director, Business Resources & Marketing
Ask your Marketing Associate about our new “Success Through Innovative Resources” brochure.
2 sysco.com
dressings offer multiple solutions across your menu!
Minimize labour and maximize menu distinction with these delicious ideas:
Flavour Builders: Marinades:
• Finish a kebab of grilled • Blend with jerk paste to make
chicken or pork with a drizzle a creamy jerk marinade for
of dressing chicken or pork
• Drizzle over a vegetarian pita, • Blend with lemon zest and
such as a falafel minced fresh herbs to make a
• Add to mayonnaise to create creamy lemon-herb marinade
a rich binder for chicken salad for grilled chicken
• Mix with crabmeat or tuna
fish, adding lemon zest Glazes:
and scallions • Add curry powder and
• Add to seafood salads, such mango chutney (or orange
as shrimp or lobster salads marmalade) for an
Indian glaze
Dipping Sauces
(serve with): Plus 1s:
• Summer-grilled chicken • Add chunky tomatoes for a
signature salsa
• Raw or marinated vegetables
for shareable appetizers • Add Cajun seasoning for a
spicy dip that’s perfect with
• Spicy chicken wings or
chicken tenders fried calamari or chicken tenders
• Add capers, then serve with
crab or fish cakes
Spreads:
• Spread in a fish taco
Plus 2s:
• Add to a spicy chicken panini
• Add puréed chipotle and lime
• Use as a spread in mini tea juice, then spread on a sandwich
sandwiches
• Add cucumber and fresh
• Spread on a BLT or mint, then dollop over
club sandwich For these great recipes and menu ideas, visit: poached salmon
www.kraftfoodservice.ca/purekraft
Farmer’s Market Salad with Grilled Salmon. Here, Indian Curried Chicken Kebab. Instead of traditional yogurt,
Pure Kraft Ranch Dressing complements a fresh-from-the-market salad Pure Kraft Ranch Dressing, with the addition of curry powder, acts as
of new potatoes, corn, wax beans, fava beans, radishes, cucumbers, a marinade here for the skewered chicken, deepening the flavour profile
grape tomatoes, broccoli and grilled salmon. with an easy “Plus 1”.
1-800-70-KRAFT
#0249795
52602_Kraft_RecipeSheet_Ranch_10x13.indd 1 26/04/11 10:46 AM
sysco.com 3
Sysco Resource Centre
J&J’s Marketing Tip of the Month
Evaluating your Success
H How do you know if your promotion will be/has been successful? This
is the number one question a business asks before, during and after
they have run a promotion.
As you prepare for your next promotion, here are a few tips to help you
behind the promotion. How can you do this? Ask for their input to the
promotion, and let them have the opportunity to participate in the
planning. Another way is to hold a promotion within the promotion to
get your staff excited and engaged. If the promotion is about the new
chocolate swirl milkshake, then the staff member who sells the most
evaluate the success of your promotions:
wins a $50 gift card or dinner for their family.
Have a promotional tracking system. Track everything that you do
with your promotion, when you sent out your marketing materials, Have your promotion based around a theme. If you want your
when the greatest response is to your materials, how many came back, promotion to stand out from the promotion down the street, you need
how many are outstanding, how many repeat new customers did to make sure it draws people in. Hold your promotions when you know
this bring to your establishment, etc. Make sure you capture as much your competition is not holding theirs. By making your themes fun and
information as possible and not only review it once the promotion is exciting you will attract new customers who might have just passed on
over, but at the midway point to allow you the opportunity to make by. A theme will also help your staff get excited about the promotion
subtle changes. Don’t forget to put a copy of every piece of marketing and that will give the promotion the energy needed to be successful.
collateral in a file with your tracking for you to refer to when you are
reviewing the results. Promotions are a great way to thank existing customers and bring new
customers through your doors. Remember that it does not need to be
Develop a budget first before you start to spend. One of the biggest
“free” to attract people to your establishment. A promotion is meant
mistakes a company makes when it comes to developing a promotion
to keep you “front of mind” with new potential and existing customers
is they spend first, and then develop a budget. Promotions can be
and to increase your profits. Do this by giving them a reason to come
a costly endeavor if you don’t have a budget in place. Unneeded
expenses can rise up quickly, and there is always something that is back over and over again with the added opportunity that they will
forgotten about. It is a good idea to have 10% of your budget allocated bring you other new customers like friends and family.
for the unknown expenses that may come up during the execution.
For more tips on how to help drive traffic through your doors, speak
Get your staff involved. One of the quickest ways to have a promotion with your Marketing Associate today to arrange a meeting with Sysco
end before it has time to gain traction is for your staff not be 100% Calgary’s Marketing Department.
4 sysco.com
Featured Customer Sysco
The
Canadian Beer Parlour
T he introduction of fusion cuisine in the
1970s brought new and exciting challenges
to restaurateurs and chefs worldwide.
by a large selection of over 70 different beers,
most of which come from across Canada. The
easy to find location on the corner of Memorial
age of 24 he was already the Executive Chef
of a large hotel and conference centre. Chef
Puccinelli brings years of culinary training and
Experimenting with the combination of Drive and 10th Street make it a great place to knowledge to The BottleHouse, combining
various culinary traditions to make unique dine either inside or on the patio while people the techniques and processes of fine dining
flavours and dishes started a whole new trend watching beside the Bow River. cuisine with comfort food from various world
in the restaurant industry. The fusion style locals, including his native Peru.
helped reinvigorate the industry, inspiring Not to be overshadowed by the large drink
chefs to create new dishes and flavours never menu, the true backbone of a successful Parry Roy and Chef Puccinelli note that the
before seen on a menu. gastopub is its cuisine. When operating partner success of The BottleHouse began with the
Parry Roy first purchased The BottleHouse he hard work and trust they built with each other
Inspired by the success of restaurants knew finding the perfect chef was the number while opening the restaurant. Once Parry took
featuring fusion cuisine, pub owners in one priority. The search ended with Parry’s possession of the building they only had 27
England began a new experiment. Business introduction to award winning Executive Chef days to clean, update the interior, and finalize
owners and chefs worked together fusing the Hans Puccinelli. Chef Puccinelli’s extensive the menu. Together they learned they shared
atmosphere, beer selection and laid back style training at fine dining restaurants in Florida, a common work ethic and a responsibility to
of a pub with the mastery of cuisine and menu Ontario and Calgary culminated with the the basic concept of a gastropub, to share
selection of a fine dining restaurant. A new achievement of his Red Seal Certificate. By the the passion of cuisine in a comfortable
style of business was created, “the gastropub”. atmosphere.
Growing in popularity in North America since
2000, gastropub’s specialize in serving high- The payoff is a rustic, Canadian style pub
end food and beer in a pub style setting. featuring world class cuisine. The difference
at The BottleHouse is that while you are still
Bringing the gastropub to Calgary’s trendy eating food good enough to be featured at
Kensington neighbourhood, The BottleHouse a fine dining restaurant the pricing on their
Canadian Beer Parlour is a shining example menu wont burn a hole in your pocket. Parry
of how this new business idea is revitalizing and Chef Puccinelli’s combination of hard
the pub scene in Calgary. Opening in April work, expertise and knowledge make The
2010, The BottleHouse specializes in bringing BottleHouse a must visit for anyone interested
customers first class cuisine complimented in great food and drink.
sysco.com 5
6 sysco.com
Resource Centre Sysco
Sysco Recipes
From the kitchen of: Christopher Sprentz CCC, Apple Custard Tart Sweet Chicken Wrap with
Culinary Business Resources Specialist, Sysco California Cling Peaches
Calgary Courtesy of: Washington Apple Commission
Cherry Chicken Salad Sandwich Yield: 24 servings; 3 tarts, 8 wedges each Courtesy of: California Cling Peach Board
Yield: 6 Servings
Ingredients:
Courtesy of: Cherry Marketing Institute, Inc.
3 lbs. Sysco Imperial fresh apples, peeled, Ingredients:
Yield: 2 to 4 servings (depending on size of
cored 1-14 oz can or 398 mL Sysco Imperial peach
croissants)
3 each Sysco Classic 9-inch pie shells, baked halves in light syrup, drained and coarsely
2 ¼ cups low-fat milk chopped
Ingredients:
6 each Wholesome Farms large eggs 1 cup or 250 mL Wholesome Farms Sour
2 cups Sysco Classic Diced cooked chicken ¾” 3
/4 cup Sysco Classic granulated sugar cream
½ cup Dried tart cherries
1 Tbsp. pure vanilla extract 1 lb or 455 g Sysco Classic Boneless, skinless
3 Sysco Imperial Green onions, sliced
½ tsp. Sysco Imperial/McCormick ground chicken breasts
½ cup 1756 Mayonnaise
cinnamon 2 Tbsp or 25 mL Northern Legends Barbecue
¼ cup Plain Yogurt
¼ tsp. salt sauce
1 tablespoon Sysco Supreme Lemon juice
½ cup or 125 mL Sysco Natural onions,
To taste Sysco Imperial McCormick freshly
Directions: sautéed
ground black pepper
1. Cut apples into thin slices. Arrange 1 ¼ cup or 50 mL Sysco Natural cilantro,
Sysco Natural Lettuce leaves
pound slices in each shell. chopped
Chopped fresh parsley
2. Blend remaining ingredients. Pour 1¼ cups 1 ½ Avocados, sliced into 12 slices
2 to 4 croissants
custard into each pie shell. Block & Barrel 12” flour tortillas, warmed
3. Bake tarts at 325°F. about 45 minutes until
Directions:
custard is barely set. Cool; cut each into 8 Directions:
1. Combine chicken, cherries and onions in a
wedges. 1. Stir peaches into sour cream. Refrigerate
large bowl; mix well.
until using.
2. In another bowl, combine mayonnaise,
2. Lightly brush chicken breast with barbecue
yogurt, lemon juice and pepper; pour over
sauce and grill until cooked through, 12 to
chicken mixture. Mix gently. Refrigerate,
15 minutes. Let cool; cut into strips.
covered, 1 to 2 hours.
3. Toss chicken strips with sauteed onions
3. Spoon chicken salad on sliced croissants;
and cilantro.
top with lettuce. Garnish with parsley, if
4. Top each tortilla with 1/4 cup (50 mL)
desired.
chicken strip mixture, 1 slice of avocado
and 2 tbsp (25mL) peach sour cream
mixture. Roll up tortilla and serve warm.
sysco.com 7
Who cares if one restaurant “makes it” when there’s
always a dozen more right down the street?
Sysco
does.
Every day good restaurants come and go. At Sysco, we’re working
to eliminate the “go” part. We support our customers, offering
expert guidance on mastering the business end of restaurant
success. The way we see it, every restaurant that stays open is a
triumph – for owners and staff, for us, and most importantly for sysco.com
the people out there who just love good food.
8 sysco.comResource Centre Sysco
O
Over the last 15 years perhaps no subject
has been more debated than that of
environmentalism, conservation and
sustainability. Although it seems like a modern
Lodge
day topic the ideals and social movement
behind these “Green” initiatives can be traced “we use only Ocean Wise sustainable seafood,
back almost 150 years. The true origins of organic local beef and as much local produce as
environmentalism can be traced back to laws we can depending on the season.”
created to protect the environment during the
industrial age. Among the other benefits Chef Holmes has
seen while using sustainable, local and organic
Today, the reverberations of these original product is customer’s response to the menu
environmental laws remain in the forefront of has been extremely positive. “We stay honest
industry and at home. In the restaurant industry with our customers about the products we use,”
major changes have occurred even in the last explains Chef Holmes, “by training all our staff
year with scores of businesses trying to “Go on the local farms and fisheries. Customers
Green”. For some this means using energy get a greater sense of the product and the
conservational light bulbs and equipment, overall dining experience is enhanced by the
watching waste, and using food scraps for gained knowledge that what their eating is
compost. environmentally sustainable as well as great
tasting.”
For Chef James Holmes of Cathedral Mountain
Lodge the effects of the environmental As the popularity of eco-tourism continues to
movement are felt everywhere in his kitchen, drive individuals into Canada’s National Parks,
including his menu. staying ahead of the curve when it comes to
new eco-friendly trends can be a challenge.
The location of the Lodge within Yoho Chef Holmes believes the key is to look at what
National Park means Chef Holmes and his is being done in the kitchens and menus of
staff take extra care to stay knowledgeable larger cities and to bring those trends to the
about current environmental trends as well as Rockies.
focusing on creating superior quality cuisine
for the restaurant. Since becoming Executive Chef Holmes knows the future success of
Chef in 2008 Chef Holmes has worked with maintaining an “environmentally conscious
Sysco Calgary to maintain and conserve the restaurant” in an ever changing industry
pristine nature of Yoho National Park and its is largely dependent on the relationship
surrounding areas by using as much sustainable foodservice providers such as Sysco have with
and environmentally safe products as possible. restaurant owners and chefs. “By keeping a
“Our menu is predominately sourced from stable, honest relationship and continuing to
Canadian ingredients, with 90 percent coming build upon the availability of local and organic
from BC and Alberta”, explains Chef Holmes, products, I believe this trend is here to stay.”
sysco.com 9Sysco Resource Centre
Places to Dine – Seafood
Grey Eagle Casino -
Extreme Restaurant & Catering - 3777 Grey Eagle Dr, Calgary, Alberta
#8 8607 48 Ave NW Calgary, Alberta
The Grey Eagle Casino in SW Calgary offers a
Come enjoy some of the best quality seafood in town. weekly Seafood Buffet every Thursday evening
Choose from a great variety of seafood that includes from 4:30 to 10 p.m. featuring crab, lobster tails
Sole Almandine to their special Seafood Platter and and claws, mussels, oysters, shrimp, and a full
everything in between. Other popular choices include dessert selection. The buffet also includes many
Salmon, Trout, Tilapia, Mahi Mahi, Scallops and Prawns, safe choices for diabetics.
all of which are finished in a unique and flavourful way.
Globefish Sushi & Izakaya – Various location in Calgary
Soho Bar and Grill -
801 6 St SW, Calgary, Alberta Globefish is famous in Calgary for their great tasting Sushi and
Sashimi as well as for being the first Izakaya style restaurant
Soho’s selection of seafood includes their in Calgary. The word Izakaya is the Japanese word used to
Seafood Jambalaya, Crawfish Ravioli, and the describe the Japanese version of a Tapas bar. The fine selection
must try Crab Cake Burger. What makes Soho’s of fresh Sushi and Sashimi at Globefish make a must stop for
selection of seafood even more unique is that any seafood lover or enthusiast of Japanese style cuisine.
their menu includes the Dock Report, which is
a special daily fresh seafood item that changes
almost daily.
Murrieta’s West Coast Bar & Grill -
808 1 St SW, Calgary, Alberta
The French Quarter Café - Unit 100, 1005 The popular downtown Calgary location of Murrieta’s
Cougar Creek Dr, Canmore, Alberta features a fantastic menu that showcases a variety of fresh
seafood choices. The selection includes Tempura Prawns,
The French Quarter Café in Canmore features a Ahi Tuna Tartare “Cannolis”, Seafood & Chicken Curry, and
great selection of seafood choices made famous the Simple Fish. The Simple Fish feature lets you choose
by the beautiful city of New Orleans. Chef Michael between five varieties of fresh seafood paired with your
Raso travels to New Orleans at least once a year Choice of a Spicy Maple Ginger Dressing, Blackberry
to bring back the unique flavours of the City’s Chutney, or Saffron Brown Butter.
famous cuisine. Seafood selections at the French
Quarter include, Louisiana Crab Cakes, Jambalaya,
Fried Oysters, Seafood Gumbo and more.
The Ranche -
Fish Creek Provincial Park, Calgary, Alberta
Although the Ranche’s dinner menu features only two
Alloy - main dishes featuring fresh seafood the quality and
220 42 Ave SE, Calgary, Alberta flavour are enough to gain them notoriety as one of the
best places to enjoy seafood in Calgary. The first dish
Alloy’s fusion inspired cuisine makes features Caraway Crusted Red Spring Salmon with a
seafood a perfect fit to their menu. Grainy Dijon Cream Sauce. The other seafood selection
Specialties include Indian butter features Seared Sea Scallops with side striped Shrimp
prawns, roasted halibut and lobster and Chorizo & Fennel Risotto. Enjoy!
fettuccini.
Eden at the Rimrock Hotel -
Maple Leaf Grille - 300 Mountain Ave, Banff, Alberta
137 Banff Ave, Banff, Alberta
This AAA Five Diamond award winning
The Maple Leaf Grille in Banff features restaurant features a number of quality
lobster, crab, scallops, mussels and seafood choices on their menu. Options
oysters that are delivered fresh six days include Alaskan King Crab, Lobster
a week. The Crab & Sweet Potato Phyllo Bouillabaisse with Arctic Char and Sable Fish
Parcels are a must try for any seafood and Langoustine.
lover.
10 sysco.comMore than just baking...
dried fruit & nuts
... the start of wholesome creations
sysco.com 11Sysco Calendar of Events
June 2011
Sing & Wing Karaoke at Average Joes 1 Titans Twisted Tavern 2nd Anniversary Party
WED
Sports Bar Lethbridge
2 Sloan at the Republic
THURS
The Emeralds at the Deerfoot Inn & Casino 3
FRI
The Calgary Ukrainian Festival at the Acadia 4 Supertramp at the Saddledome
Recreation Complex (June 4 – 5) SAT
5
SUN Carifest at various locations in Calgary (June 4-11)
6
The Big Rock Eddies at the Jack Singer Concert Hall MON
7
TUES
8 The National at Spruce
WED
Meadows (June 8–12)
Calgary Vipers vs. Chico Outlaws at 9
THURS
Foothills Stadium (June 9 – 12)
10
FRI
11
SAT
12
SUN
13
MON
14 Calgary Vipers vs. Lake Country Fielders at
TUES
Foothills Stadium (June 14 – 17)
15
WED
16
THURS
17
Bluegrass Festival at the David Thompson Resort FRI Greek Festival at the Greek Community Centre
(June 17 – 19) 18 Calgary (June 17 – 19)
SAT
Father’s Day 19
SUN
20
MON
First Day of Summer 21 St. Jean Baptiste Day
TUES
Don Williams at the Jubilee Auditorium Rhianna at the Saddledome
22
Jethro Tull at the Jubilee Auditorium WED Sled Island Music Festival in Calgary (June 22-25)
23
THURS
Dr. Hook at Average Joes Sports Bar Lethbridge The Dropkick Murphy’s at MacEwan Hall
24
FRI
Brian Wilson at the Jubilee Auditorium 25
SAT
26
SUN
27
MON
28
The Black Keys at the Stampede Coral TUES
29
Wicked at the Jubilee Auditorium WED
NOFX at MacEwan Hall 30 Honeymoon Suite at Average Joes Sports Bar
THURS
Lethbridge
12 sysco.com4 x 2 Litre pouch - 0304172
sysco.com 13®
WHAT’S
ON YOUR
WISH LIST?
Rewards Program
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14 sysco.comResource Centre Sysco
More
ore Fruit and Vegg
S
Study after study indicates that diners really
would like to eat better. They know that eating
well is key to their health and they really do want
to try to eat their eight servings of fruits and
vegetables every day.
You and your menu can help them do that.
lower and appetites for fresh, crisp produce
is especially high? Somehow, from a diner’s
perspective, consuming the correct number of
servings of fruits and vegetables is no longer a
chore and far more a joy while dining on a patio.
So as you create your summer menus, keep
sure your servers mention the daily vegetable
special along with the entrée specials at the
table.
Or, take a page from other cultures by taking the
heat off the meat. You can develop complete
plates without animal protein. Monkeydish.com
And, you won’t be alone. A recent National in mind the advice from Canada’s Food Guide refers to the Indian custom of thali, a selection
Restaurant Association survey of more than to make half of the plate – every plate – fruit of different small bowls of food served together
1,500 professional chefs across the U.S. found and vegetables. Or as Monkeydish.com calls it; on a tray. In India, a thali may include rice, dahl,
that a significant number of chefs are thinking “supersizing” the fruits and vegetables you offer vegetables, yogurt and chutney, but you can
about changing their menus to give a more your customers.
invent your own thali menu to dress up more
health conscious clientele what they want.
“Why should only burgers, fries and sodas be produce on the plate.
More than 20 per cent of the chefs said supersized?” asks Monkeydish.com “Consider
Your customers know that they should eat
restaurants should beef up the number of diet- revising at least some of your plate concepts to
more fruits and vegetables and by doing so
conscious menu selections, including more bring the vegetables center stage.” Here are a
they’ll consume fewer calories and less sugar
items with lower sodium and fat and fewer couple of tips from Monkeydish.com on how to
and salt – all important factors for their health.
calories. Nineteen percent of the chefs suggested do that.
You can keep them coming through the door
increasing fresh produce options on menus.
You can elevate the prominence of your by helping them take a bite out of their daily
What better time to add fruits and vegetables vegetable offerings by creating daily special recommended intake of fresh fruits and
to your menu than summer, when costs are sides of veg along with your daily features. Make vegetables.
sysco.com 15Sysco Resource Centre
Growing Business
STORAGE TIPS…
and Other Fun Facts
Oranges: Can be stored in your walk-in or in
the coolest part of your walk-in. In fact, at room
temperature, Oranges will gain more juice
content and will have better flavour.
By the way…The word “Orange” comes from THE
an ancient Sanskrit word. It has nothing to do LAST
with the color. If you peel an Orange in a room, MANGO
everyone in the room knows it. The ancient IN PARADISE
word means “fragrance.” The Orange is one of
the most fragrant fruits on earth. Capt. Jack Sparrow has
made all things tropical
Red Bell Peppers: Because Red Bells are a hit…and not just his
oblong or round,
“riper” than Green Bells, they will decay faster and the skin color
Rum. With the fourth “Pirates
than Green Bells. Keep Red Bells enclosed, out ranges from red to golden to green.
of the Caribbean” opening this month, move
of the open air, and away from the air-flow The flesh, which ranges from mellow yellow
over Apples and Oranges, Tropical fruit is
from the cooler fan. to deep orange, surrounds a pit that is usually
hot, especially the Mango. Just the sound of
large and flat. Even before peeling, the aroma
By the way…Hot-house Red Bell Peppers have the word is alluring, conjuring up images of
hints at the flavour of the fruit. Mangoes have
three times more Vitamin A than field-grown a tropical paradise with sun-baked beaches,
traced back at least 4,000 years to Southeast
Red Bell Peppers and twice the Vitamin C. swaying palm trees and pulsating music. Their
Asia, including India, where they were
exotic taste has hints of Pineapple, Guava and
considered sacred.
Apples: Need to be kept ice cold, in the tree-ripened Peaches. It almost makes the
coldest part of your walk-in, away from flavour of an apple or pear seem almost bland
MANGOES: CURE FOR THE
any condensation or moisture. Do not in comparison.
COMMON COLD
merchandise apples this time of year on an
unrefrigerated display case. Once apples come According to the National Mango Board,
out of controlled atmosphere storage, they will mango consumption quadrupled in the U.S. Perhaps Capt. Jack Sparrow knew a thing or
ripen 8 times faster at room temperature and from 1980 to 2008.The most popular fruit eaten two about immortality because of the Mango.
become mealy, very quickly. in the world today…is indeed the Mango. It is In parts of the world, some believe the Mango
known as the “Peach of the Tropics.” The main juice will make people immortal. That may
By the way…That whitish film you may see on Mango varieties commercially grown today only be legend or lore, but there is indeed
the apples is actually the breakdown of the wax are the Ataulfo, Tommy Atkins, Kent, Keitt and enough to talk about when it comes to Mango
on the fruit. Each time the apple goes from cold, the Hayden. nutrition. Mangoes are loaded with Vitamins
to warm, to cold, to warm, the condensation A and C. According to Dr. Wanda Howell at the
build up will eventually breakdown the wax, Although there are more than 1,000 known University of Arizona’s Nutritional Sciences
giving it that whitish film. Mango varieties, you can categorize them Department, there is growing evidence that
into two main types. These two main types the “fibre, minerals and phytochemicals found
Onions: New crop onions have a larger cell are named after the shape that you find the in Mangoes can help prevent some forms of
structure, with more water content. This makes Mango, the Knife blade and the Kidney. Take cancer.” Green Mangoes actually have a lot
a new crop onion more susceptible to bruising. a look at an Ataulfo variety. It is a knife blade more Vitamin C. As the fruit ripens, it may lose
You need to handle these new crop onions type. Haydens and Tommy Atkins, two of the some Vitamin C, but it gains Vitamin A. Those
very gently, like a new born baby. most popular Mangoes grown today, have the two vitamins are very powerful anti-oxidants
shape of a Kidney. Properly ripened, the Mango that help eliminate free-radicals in the body,
By the way…What makes the onion sweeter is probably one of the sweetest fruits grown on helping to prevent heart disease and cancer.
when you sauté it? The two main compounds earth. It is also one of the messiest. In Mexico, the leading producer of Mangoes
found in an onion are sugars and puruvates,
today, the fruit, its leaves and seeds are used to
or acids. When you heat an onion, you “bring MEET THE MANGO
treat a variety of ailments, such as respiratory
the sugars out,” not by raising the sugar levels,
Mango varieties differ greatly in both infections (the common cold), parasitic
but by reducing the acids. Heat dissipates the
appearance and flavour. The shape can be problems and digestive disorders.
acids, which makes the onion…sweeter.
16 sysco.comResource Centre Sysco
Feed the Homeless
at Sysco Calgary
B
Back in February Sysco Calgary’s 5 Star WeCare Committee organized there 4th
major community outreach event. On February 12, 2011 members of the committee
came together at Sysco Calgary for the Feed the Homeless Event benefiting the
underprivileged at the Calgary Drop-In Centre.
During the event Sysco Calgary volunteers helped by providing a hot meal and
a bagged lunch to nearly 1000 individuals in need, all courtesy of Sysco and our
generous vendor sponsors.
We would like to thank the following vendors who showed their support:
Tree of life BC tree fruits
McCormick Canada Giacobazzi
Kellogg’s Calkins and Burke
Lilydale David Roberts
Nestle Canada Unilever
Calgary Italian Bakery Guest supply services
Canada Dry Motts Heritage Frozen
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