Monday, April 22, 2013

US Foods San Francisco on Earth Day 2013


Today marks the 43rd anniversary of Earth Day. It is a day focused on protecting and enhancing our planet.

Brian Isaeff, Territory Manager with US Foodservice San Francisco demonstates how easy it is to pick up trash and save the planet

Some media outlets estimate that over 1 billion people across the globe will participate in activities in some small way. Some assist with area clean ups while others may ensure that they only use environmentally friendly products, or recycle a little more.

With these items in mind, I would like to share a few facts with everyone here regarding the US Foodservice San Francisco Division:

We are a certified Green Business and continue to focus on new ways to reduce our carbon foot print and protect the environment while reducing costs.

Examples would include: 
Power 1/3 of our facility with our 1 MegaWatt Solar Array
Slashed electical consumption 37%
Using Bio Fuels for tractors and material handling equipment
Using automated systems to maximize efficiencies with our refrigeration system 
Participate in a Storm Water Program ensuring waste and pollutants do not enter local estuaries
Recycling of cardboard, stretch film, mixed paper and other items within the facility
Reducing standard waste by 13% a year over the past 6 years (all that recycling not going to land fills)

Monday, April 15, 2013

LidSaver™ Self-Serve Dispensers by Vollrath

LidSaverâ„¢ Lid Dispenser
Vollrath's Self-Serve Dispensers can be ordered in any combination of components as needed for dispensing lids, along with condiments, straws, and cups. They are available in free-standing cabinets and in-counter designs. Vollrath's feature dispenser product is the patented LidSaver™ lid dispenser.

LIDSAVER™ FEATURES:

Cost Savings

  • Fewer wasted lids adds up to more savings
  • Counters are kept free of stacks of new lids and messy rejected lids, requiring less labor for cleanup

Customer Benefits
  • More welcome environment that is clean and tidy
  • Noticeably more hygienic service fosters customer goodwill
  • Simple-to-use design allows customers to fill beverages and put on lid using only one hand


Sanitary Solution
  • Sanitary dispensing system helps eliminate contamination from excess handling
  • Keeps operations clean and tidy, addressing major consumer concerns about health and well being

For Pricing please contact Brian Isaeff at Brian.Isaeff@USFoods.com

Friday, April 12, 2013

Fresh From The Farm Produce Market Update

April 10, 2013
POTATOES

The larger sized Idaho Russets have increased slightly in market prices due to large quantities being pulled from a large retail establishment. In addition to this Norkotahs are finishing up. There are still large quantities of Burbanks in storage but the quality issues continue. Some of the issues to look out for are pressure bruising and internal black spot.

 Red potatoes have increased in prices as demand exceeds supplies. Storage red crop is expected to wrap up in June. Red potatoes from Florida are of excellent quality. The demand on the Florida red crop has been so strong that there may be a gap in supplies before the product is available from Florida’s Hastings area. Yellow potatoes are very limited as the storage supplies dwindle. New crop yellow potatoes are on the market from Florida and California but the market prices are very high.

 LETTUCE
The lettuce markets have finally returned to normal range. Iceberg and Romaine is now being harvested in the San Joaquin Valley, CA.  The weather patterns have been good and conditions have been favorable for quality.  Iceberg and Romaine will transition out of San Joaquin (Huron) and to the Salinas Valley at the tail end of next week.  Carton weights, field yields and quality all look good and are having a positive impact on supply which is plentiful. Outlook on supply and quality for the next couple weeks looks good.
Iceberg lettuce – Good overall quality and supply with weights averaging 46-48 lbs
Romaine Lettuce – Good overall quality and supply but still the very occasional tip burn is being seen. When the products are being harvested they are peeling back the leaves that are affected.
Green & Red Leaf- Good quality and supplies are on the market.
Spring Mix & Spinach- Good quality and supplies on the market.

ONIONS
Idaho continues to ship storage crop. Texas is now in full swing but the crop is much smaller than previous years. Product is still crossing over in good volume from Mexico. Quality is very good from all three of these regions. Demand on the market has decreased slightly. This has reduced the pressure on whites enough for the prices to decrease slight. Red remain very limited and the market prices reflect this. We are expecting the reds to remain limited for a few months. Vidalia onions are starting to ship.
TOMATOES
Tomato supplies are short in comparison to market demand. Products are coming from Mexico and Florida but both areas have been affected by cold weather which has slowed crop growth. In addition to this the tomatoes coming from both areas are limited on the larger fruit. South Florida is finishing up. Central Florida will start harvesting in the middle or late April. Quality on rounds in Florida is good but Mexican product varies per load. Romas are mainly being supped from Mexico and the Romas are also lighter in volumes. Roma market prices have increased this week. Quality on Romas is very questionable so quality inspections are a must. The grape tomato situation is almost the opposite with the volume coming from Florida. Roma prices will decrease in May when the Florida crop has good volumes on the market. Mexico is very limited with grapes due to the weather that drastically damaged the crop. The market has reacted by placing extra pressure on cherry tomatoes and the Florida crop, which has lead to steep price increase.
Fruit
STRAWBERRIES
Prices have eased this week and demand is weak. Expect a stable market all the way up until Mother’s Day pull begins in a few weeks.

Salinas/Watsonville Harvesting has begun in No Cal. Small volume to start as they begin to get underway with production. Look to see volume increase by mid April, we anticipate both good volume and quality.
Santa Maria – Weather and market issues have brought Santa Maria to start up earlier than normal. Product has been harvested in Santa Maria, and looks to be showing great quality on good numbers. Look to see this remain prevalent throughout the month of April.
Oxnard – Coming out of the last couple weeks, we have seen the market drop and Strawberries had started to flood the market. Heading into next week, we expect the market to come back and remain firm into the month of April. Some growers have begun to clean up some fields in Oxnard. We still seeing good quality fruit in So Cal.
RASPBERRIES
This market is also recovering after all suppliers were experiencing oversold conditions. Mexican production has increased nicely and quality of fruit from Mexico and California very nice right now. Market trends moving forward:  Expect pricing to remain constant and drop a small amount over next 2-3 weeks.

BLACKBERRIES
This market is recovering with some better volumes and Mexican production should be peaking in next 2-3 weeks. Market trends moving forward pricing will begin to drop a small amount each week and flatten in 2 weeks.
BLUEBERRIES
The majority of Chilean arrivals will be done the end of this week.  Florida- Domestic blueberries season has started and we are seeing production starting off with good volume. Quality is top notch, and we look to continue at this pace with weather continuing to help. To start we will have mostly 6oz clams, and will move into Pints by mid April.
GRAPES
Due to the strike causing issues at Chile's ports, grape supplies are threatened to be very limited. Suppliers still have containers coming in that should maintain them till the approximately the 20th or so. Incoming and current supplies will be held for distributors that have been purchasing consistently. Red seedless prices are stable, but the green seedless market is inching up due to discoloration problems. Green seedless sugar levels are high, ranging from 22 to 23 Brix; red seedless levels are moderate, ranging from 18 to 19 Brix. New crop Mexican fruit will be harvested in May but the biggest issue is coming from Chile and the workers being on strike. Sourcing grapes late in the month may become difficult unless the strike is quickly resolved in the next few days.

APPLES / PEARS
Washington Apples – Movement for the week was still below targeted volume but not as dramatic as weeks previous. Total overall targeted volume was 2,913 truckloads and only 2,759 loads were shipped last week, 154 loads less than projected.

  • Golden Delicious – Market is somewhat steady, seeing a little softness in price especially on larger sized fruit. Gold’s are off YTD target by 342 loads.
  • Granny Smith - Market unchanged but we should see some action here soon as import Granny’s have started to come in. Granny Smiths are off YTD targets by 254 loads.
  • Galas – Market steady but once again, increased import volume will impact this moving forward, especially when down YTD by 1,166 loads from target.
  •  Red Delicious – Seeing some softness in the market, there are deals on some of the larger sizes. Targeted movement was off 121 loads last week and off 1,753 loads season to date!
  • Fuji’s – Market steady but….Deals on lower grade larger, fruit. Plenty of fruit and attractive pricing are making this a promotable piece of fruit …
  •  Honeycrisp- No flex in the market on these. Prime sizes are very tight and these are one of the few apples that is trending ahead of projected targets! A few more shippers will be done mid April.
  • Braeburns- Movement is right on target, ahead of YTD target by 22 loads. Market is steady  but may be a few deals out there. Pressures are quite varied between lots.

Pears Anjou market in WA. is showing strength, those who are still in business continue to push up the market due to demand. Movement on Anjou’s is exceeding targeted volume YTD by 682 loads. WA Bartlets are all but done and WA Bosc are in the hands of very few. Import Bartlets are showing their age, seeing some color break in some lots as these wrap up. Import Packhams are in country and are your best bet for firm, green fruit.
AVOCADOS
The market has experienced decline on small sizes and there has been a slight decrease on large fruit.  Supply from Mexico is very good and production is expected to remain heavy for the Cinco de May pull that will start the week of 4/22 and run through the week of 4/29.  California supply continues to increase each week and there are no expected delays in production over the next week. Demand is forecasted to be very heavy for the Cinco.
ORANGES AND LEMONS
Navel Oranges -   As we move more into summer navels we starting to see the sizing structure change.  Peak sizes at this time are 88, 72, followed by 56s.  Prices have started to settle in and don’t expect much change in the FOB in the next couple of weeks.  Fancy to choice ratio is 75% fancy and 25% choice. 
Lemons – Most of the product is coming from district two and a little volume from district one.     Fancy to choice ratio is 50% fancy and 50% choice.   Volume on the 115s and larger is starting to get very tight and we expect this to be the case for the next few weeks maybe longer.  Best deals at this time are on 165 and 200s.
W. Murcott – It looks like the industry has peaked on volume and it is starting to slow down.  At this time we expect the season to last until the end of April or maybe the first part of May.    Peak sizes now are 36s and smaller.  The 32s and larger are tight and will be the rest of the season.
Grapefruit – Grapefruit has started up with the Rio Star.  The peak sizes at this time are 32, 36, followed by the 40s.  These will be available until the end of May and we will then move into the Star Ruby.
Cara Caras –   Are coming off in good volume, with peak sizes being 75, 56 followed by 88s. Expect to have volume through April.
Minneola’s –   Sizing is peaking on 80 and 64s.    Some have already started to finish up for the season while others may go until the end of April or the first part of May.
California Grapefruit – Now available in CVF label!  Harvesting out of D-3, peaking on 36, 40, 32s.  Fancy to choice ratio is still around 60/40.  Movement should pick up when Texas finishes up.

TEXAS
Grapefruit – There are plenty of supplies available at promotable prices. Large fruit will continue to be tight and demand higher prices. Expect another 4 to 6 weeks of fruit left with deals on choice bags.  4/5
Navel Oranges – Tight due to rains and lack of harvesting
Valencia Oranges – light supplies.
FLORIDA
Grapefruit Coming to the end of the season, few weeks left.
Valencia orange They are up and running with a pretty good run of sizing.  Peak sizes running 100 and 80s.  Expect these to be around until the middle or end of May.

LIMES
Expect lime supplies to get back to normal next week, we will see many small sizes 230/200, with medium and large fruit demanding a premium for the weeks to come.

CANTALOUPES / HONEYDEWS
Volume is expected to become more consistent as we enter April and expect good volume the 8th-22nd.  We are entering into some newer fields not affected by the white fly disease in Guatemala that will allow for good supplies on 9s/12s.  Honduras is started to rebound also with steady supplies expected in April.  I am expecting the remainder of the season on imports to be a difficult one, limited supply and availability.  Growers are very reluctant to price fruit out in advance until their harvest estimates get back in line.

WATERMELON
Watermelons – Mexico supplies are still steady, although border crossings have dropped dramatically through this weekend due to holy week. Expect crossings to pick back up on Monday, and continue picking up through the end of April. 60ct are a little tight as that is where most of the demand is. Nogales and Texas both have supplies form Jalisco (MX).  Florida continues packing, though volume is still spotty, and they’re expecting a premium to the imports, which should continue through April. We did receive a good freeze in GA, and reports are still coming in. The extent of the damage will vary by location, and will range from a complete loss, to not being affected at all. The silver lining is that we estimate only 25% of the crop was in the ground. It’s a wait and see, but there’s still a good chance the damaged areas could get replanted, and this will just push the start date back.

Personal Melons – Supplies should slow down for the next two weeks on Mexican grown product into Nogales and Texas, but pick back up after that as new fields begin. Overall peak sizing continues to be 6cts.  Imports from Honduras and Panama continue to be spotty with mixed quality.
  
BANANAS
Unchanged, demand is steady and the market will probably be flat to slightly lower this week. Supply remains good.
PINEAPPLE
Unchanged, demand is good and the market should maintain the pace or even go up slightly.  Supply is down slightly and will probably stay that way for the next 1-2 weeks.
Vegetables

CUCUMBERS
The market is appearing to be stable.  However, volume continues to be somewhat light.  More supplies are being harvested in Florida, while off-shore product is finishing up.  New Crop is starting to come out of Mexico and is supplementing for light volumes out of Florida until volume pickup.  Overall, quality is fair to good.      

EGGPLANT
The market remains strong.  Supplies have improved over last week.  Product continues to come out of Mexico and Florida.  Quality out of both areas is fair to good.
   
BELL PEPPERS
Again, this market is still active.  Supplies continue to be tight.  Mexico is finishing up early, and supply is light as production transition to California, which is anticipated to be up and running 2 weeks out.  Florida still suffers from the effects of the cold weather.  Supply is also light and quality is fair.  Getting Green Bells in the Southeast is going to be a challenging.  However, volume is anticipated to get better as the weather improves and new plantings get underway.     

JALAPENO
The market is the same as last week, with supplies being limited out of Florida. Volumes are expected to improve when Central Florida comes on within the next 5 to 6 week.  Mexican product continues to assert downward pressure on prices in the West. Mexican product has fair quality.  Demand is good.

SQUASH       
Zucchini is finishing up in Mexico.  However, supplies are good.  Florida’s product has been slowed due to the cold weather it experienced last week.  Yellow Squash production has been trailing Zucchini volumes over the last 2 week, but is now starting to gain momentum out of Florida and Mexico.  Market is steady.

CABBAGE
This market has pretty much topped out with the Easter pull being over.  Florida will be finishing up in a couple of weeks, as well as Texas.  Georgia’s supplies are anticipated to fill the gap.

BROCCOLI
The market is starting to stabilize.  Production is now in Salinas.  Supply and demand are good.  Volume is expected to pick up over the next couple of weeks.  Again, quality is fair and is anticipated to improve as production gets into full swing in Salinas. 
CAULIFLOWER
The Cauliflower market is stronger.  Pricing is anticipated to become more active this week.  Supplies out of Yuma are nearing its end.  At this point, production is out of Salinas and Santa Maria and supply is light, and remains below weekly averages.  Demand and quality are good. 
 
CARROTS
Carrots supplies continue to be light.  Demand remains good.  The market remains strong and continues to be steady. 
CELERY
The Celery market is firm.  Good supplies are coming out of Oxnard.  Demand is strong.  Quality remains good.  Yuma is basically finished. Salinas has not begun production yet.

GREEN ONIONS
As with last week, there are no changes in this market.  Supplies continue to be good.  Quality is good.  Suppliers will begin transitioning to new growing areas shortly.

ASPARAGUS
This market is a little depressed.  Supply is out pacing demand due to product from the Easter pull hitting the market.  California, Mexico and Peru continue to be the producing areas.   Peru product is mostly going to IQF, while California and Mexico product is used to service the U.S. Quality is good. 

GREEN BEANS
The market is starting to come down.  Supplies have improved.  Demand is good.  Florida is the central area of production with spotty quality as a result of the bad weather. 

US Foods Culinary Team Finds Profit Just Laying Around

Chef Anthony Cecala at the 2013 Pebble Beach Food and Wine












Anthony Cecala, |Culinary Sales Trainer/Corporate Chef for the West recently worked with the chefs at Casa Sorrento in Salinas California. He worked through lunch and dinner service and saved them time by creating efficiency in their prep and increased the quality of their foods. He noticed scraps of pizza dough, which would normally be thrown out, and tied them into knots and deep fried. Then tossed in a parmesan pesto sauce, topped with fresh basil and drizzled with balsamic glaze. A $6.99 appetizer with minimal cost. Sooooooooo we visited the restaurant today and added another twist on Anthony's creation. We tossed them in Cinnamon, ,sugar, added a couple scoops of ice cream and cherries for dessert. We call them Italian Churros. And in his spare time outlined a menu for their new Mexican themed restaurant opening in an old Chevy's location.

Monday, April 1, 2013

Key Lime Pie with Gingersnap Crust




PREPARATION

Serving Size  8

For the crust

Ingredients

1 c gingersnap cookie crumbs
2 T sugar
¼. t ground ginger
1 ½ t crystallized ginger, chopped
2 T melted unsalted butter

For the filling

Ingredients

½ c Rykoff Sexton™ 100% key lime juice
4 egg yolks
1 (14 ounce) can sweetened condensed milk
2 T grated lime zest
1 pinch salt
1 pinch citric acid (optional)

For the topping

Ingredients

½ pint whipping cream
3 T Monarch confectioners' sugar
1 lime, zest of, to garnish

  1. Chill a mixing bowl and mixer whip. Preheat oven to 350°F.
2. Combine gingersnap crumbs, sugar, and ginger in a food processor and pulse to obtain very fine crumbs. Pour crumbs into a bowl and mix well with melted butter. Butter a 9-inch pie plate and evenly and firmly press gingersnap crumbs along the bottom and sides of pan. Par-bake crust at 350°F for 10 minutes or until nicely browned. Allow crust to cool while preparing filling.
3. Beat together egg yolks and lime zest in a large nonreactive bowl (mixture may turn pale green). Add condensed milk and continue beating. Add salt, citric acid and lime juice, mixing thoroughly.
4. Set bowl aside and allow mixture to thicken somewhat. When thickened, evenly pour prepared filling into the crust. Bake at 350°F for 10 minutes or until mixture sets but is still slightly ‘jiggly’. Cool pie on a wire rack.
5. Using the chilled mixing bowl, beat cream until soft peaks form. Add sugar 1 T at a time, and continue to beat until firm peaks form.
6. Serve whipped cream on pie as desired, garnished with additional lime zest. Refrigerate unused portions

Safety Manager Certification Class

Registration Form


Today’s Date: _____________________

Course Date: Wednesday, April 3, 2013

Course Location: US Foods Sponsored at: Best Western Vineyard Inn, 7600 Southfront Road, Livermore, CA 94551 - This Location is ¼ mile from US Foods
 (Conference Room: Turn Right Past Lobby to Double Metal Doors)

Class – 9:00am – 4:00pm                        Lunch – 12:00pm – 1:00pm
                                                                                                                            
US Foods Customer ID# _________________________(required for discount) $125.00

Fee Enclosed: $ _______________ (Non US Foods Customers $170.00 per person)

PAYMENT MUST BE RECEIVED PRIOR TO THE CLASS DATE TO GUARANTEE CLASS ENROLLMENT

Name: ___________________________________________________


Company: _______________________________________ Title: ____________________________


Address: (no P.O. Boxes please)___________________________________________________


City: ___________________________________ State: ___________________ Zip: ____________


Daytime Phone: _________________ Fax: ________________ Email: ____________________


Make checks payable to Hospitality Consultants of America and mail to
716 Lighthouse Avenue – Suite G, Pacific Grove, CA 93950

English _________            

Mail completed form to Mr. Abraham Wilson,
716 Lighthouse Avenue – Suite G, Pacific Grove, CA 93950
Or
Email Your Registration to mrfoodsafety@aol.com

Telephone: 1-800-953-3822 for inquiries

The Big Squeeze: America Gets Its Juices Flowing With OJ

The fresh fruit favorite has squeezed a lot of history into barely a century of U.S. production, building a statewide empire, a reputation for health, a secure place on the breakfast table, and acquiring an affectionately shortened nickname along the way. Gaining both popularity and stature over the years, orange juice accounts for two-thirds of all juice consumed, and natural orange juice has become so upscale that Forbes magazine recently dubbed “real OJ” a luxury item. Its pulpy tale follows…

The orange capital. Florida’s embrace of the brightly colored juicy sphere started in the 1500s when Spanish explorers planted the first orange trees near St. Augustine. The state’s warm sub-tropical climate and abundant rains proved more than hospitable, and by 1830, an orange grove was established on Merritt Island. But the real explosion didn’t begin until a century later, with mass production and refrigerated transportation. OJ was poised for a big splash in 1945, with an enormous order for powdered orange juice from the U.S. Army. While the war’s end sent soldiers home and put the kibosh on the powdered OJ order, the Florida Citrus Commission had just put the finishing touches on a method of producing frozen concentrated orange juice that not only created a multimillion dollar industry in the state, but sparked the entire frozen food industry. Research director Louis G. MacDowell’s secret: adding a little single-strength fresh juice to slightly over-concentrated orange juice to restore the flavor and aroma lost during vacuum evaporation. Minute Maid led the brands with its 1946 intro touting the time savings aspect of its frozen concentrate, followed by a phenomenally successful 1948 campaign with Bing Crosby singing and swilling for OJ, and setting the stage for decades of celebrity spokespeople. Today, Florida is still the reigning OJ state (official state beverage since 1967) making approximately 80% of America’s orange juice from its oranges. Worldwide, Florida ranks second only to Brazil in orange juice production.

California’s other gold rush. Over on the west coast, the Valencia orange is a juicy part of the state’s history as well. First created in the 1840s by Californian agronomist William Wolfskill on his farm in Santa Ana, California, the orange was in huge demand during the Gold Rush of 1849 to combat scurvy.  Wolfskill’s citrus business boomed alongside the gold, and was later sold to the Irvine Company who dedicated nearly half their land to its cultivation, eventually spinning off just the Valencia oranges to become the Sunkist Company. Today, California's citrus biz is second only to Florida; although California takes the crown for fresh-market oranges, most notably the navels, as well as a significant share of the nation's Valencia’s, lemons, grapefruit and tangerines.

Quite a process. From south or west, the road to a freshly squeezed glass of OJ starts with the harvest, and juice oranges are left on the trees longer for better flavor. Before harvesting the fruit, producers take samples and juice them to test for the right balance of acidity and brix (sugars). When ready, the oranges are washed, skins are pricked to let oils flow out, and then the whole oranges are passed into machines for squeezing. Peel, pulp and seeds are used for livestock feed; alternatively, the peel may be separated out, and processed for pectin or candied peel or marmalade. The pulp is often added back into some of the juice batches for consumers who prefer the high pulp taste in their morning glass of OJ. 

Go with the flow. Early recipes combined orange juice and extract with a sweetener to serve as a refreshment and restorative to the sick. Today’s chefs squeeze it into everything from brunch stratas to tangy vinaigrette dressings. Beyond the traditional mimosa, OJ can liven up a Rossellini (add white wine and vermouth) or a tequila sunrise. Food bloggers swear by the depth of flavor added to vegetables like beets when they’re roasted in OJ instead of water, and the intense Latin flavor of an orange-infused marinade for chicken or pork. One of the easiest and tastiest OJ recipes comes from Emeril Lagasse’s childhood. His favorite French Toast, which he invented as a young boy (experimenting from day one in the kitchen!), features a batter made with both freshly squeezed orange juice and orange zest for a flavor that “will just about knock your socks off,” he promises.

Click here for recipe.