Fresh Scratch Solutions in Menu Design Clean Label Ethnic Specialties Fresh Ingredients Utilizing Commodity Dollars Makes Sense By: Chef Rob Lafond

Agenda Outline Clean label – What is clean label? Ethnic Ideas Allergen-free, gluten-free, no additives or preservatives Ethnic Ideas Staying on trend with ethnic recipes Fresh Ingredients Farm to table Government Commodities – fresh produce Fresh Scratch Preparation Simple steps to quality menu options A bridge to scratch preparation

What does Clean label mean? Allergen free – Most Common Food Allergens Wheat & Casein, Dairy, Soy, Peanuts, Tree Nuts, Eggs Fish, Shellfish & Crustaceans, Sesame, Sulfites, Mustard

Allergen substitutions Dairy substitutions Milk – substitute with Vegan milks Rice Milk Hemp milk Eggs – substitute with Applesauce 1 egg = ¼ cup of unsweetened applesauce Peanut Butter/Nut Butters Substitute with sunflower seed butter (Sun butter)

What does Clean label mean? Gluten free Protein found in wheat, rye and barley Common in baked goods but appears in things like soy sauce and prepared sauces Some common ingredients used to replace products containing Gluten in recipes: Amaranth, Arrowroot, Buckwheat, Chia seeds, Cornmeal, Cornstarch, Fruits & Vegetables, Legumes, Potatoes, Quinoa, Rice, Soy, Steel Cut Oats and Tapioca

What does Clean label mean? Free of additives and preservatives Most Common Additives: Artificial Coloring High Fructose corn Syrup Aspartame MSG Trans-fats (Hydrogenated fats) Most Common Preservatives BHT/BHA Sodium Nitrite Sodium Benzoate Sulfites

iWhat the industry experts are saying….. Speed Scratch/Fresh Scratch The art of taking a prepared product or ingredient in combination with “Fresh” components in order to create a “signature” dish or meal component with Scratch quality attributes Labor Impact & Efficiency Quality & Consistency Versatility in range of applications with one core ingredient Example: Queso Blanco sauce Layered Queso dip Fiesta Mac n Cheese with Queso sauce Green Chili & Chicken Enchiladas with Queso sauce and Salsa Verde The NRN 50: Maximize The Menu, Nation’s Restaurant News, January 2011

Find the “Right” Product Mix to “WOW” Your Customers Speed Scratch! Fresh Concepts! Build Your Own! Options, Variety, Flavors Eye Appeal What’s in your Pantry?

Bold Flavors are trending! Chipotle Sweet Thai Chili Sauce Hot Sauce/Sriracha Fresh Flavors: Pico de Gallo Salsa Verde Cilantro Blends: Chipotle Lime, Sriracha Ranch

Chef Tips Tips Workflow and station efficiency Quality Preparation Mise en place- everything in it’s place Logical flow of ingredients to assemble the dish Quality Preparation Batch preparation Execute the recipe Quality presentation Food presentation Tips Garnish techniques

Fresh Scratch Recipe Ideas Chef Demo Workshop Fresh Scratch Recipe Ideas Crumbles creations Taco meat Spaghetti meat sauce Whole Muscle Meat Solutions Shredded Pork Street tacos Asian Beef & Broccoli Turkey with Gravy Teriyaki Chicken & Vegetables

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