The Seafood Scoop! 5/13/2013

 

For sales support please contact: Brian Isaeff | 925-588-3279 | Brian.Isaeff@USFoods.com

NEW:  Ahi Tuna Cubes __________________________________________________________

 

Precut ahi tuna cubes Frozen and vacuum packed. *Sold in 5# cases (5 individual 1# pouches) Perfect for ahi poke, creative appetizers, or small kebabs.

SALMON SERIES (PART I OF III)                                                                                                                                  

Salmon: Where it’s sourced Canada (Farmed) GMO Norway (Farmed) Non-GMO Chile (Farmed) GMO California & Alaska King (Wild) California, Oregon, Washington (Wild)

Special Offerings This Week                                                                                                          

 Halibut Cheeks Succulent and delicate Beautiful when seared, or sautéed….(looks and cooks like a large scallop) 2906311 Fresh Halibut Cheeks 2906311 Fresh Halibut Cheeks   Black Cod/Sable/Butterfish Rich, flakey, and wonderfully divine. Serves well in Asian inspired cuisine…try broiled with miso PN 4660379  Black Cod Fillet  Corvina Meaty and versital.  This amazing seabass is great herb or nut crusted, grilled, or baked. 2594703 2598985 Corvina Fillet Skin On Corvina Fillet Skin Off 2594703 2598985 Corvina Fillet Skin On Corvina Fillet Skin Off

                                                                                                                                     

The Mother of All Celebrations is Here!

 Move over Christmas, take a hike New Year’s, get out of the way Valentine’s Day—the biggest and busiest dining out event takes place on the second Sunday of May, better known as Mother’s Day. Morphing from a simple English prayer service to a day full of family-friendly feasts took several centuries, but today’s moms truly have it all, served up with lots of love.

The ‘Day’ Begins. In 1600s England, “Mothering Sunday” was celebrated annually on the fourth Sunday of Lent, with a prayer service to honor Virgin Mary, and children brought small gifts and flowers to celebrate their mothers. In honor of the day, servants and trade workers were allowed to travel back to their hometowns to visit with family, and all enjoyed a reprieve from the fasting and penance of Lent, with elaborate meals, setting the stage nicely for today’s dining extravaganzas (more on that below!). Its journey to American icon is paved with irony, beginning as a strictly no-frills affair to protest the killing of all mothers’ sons in war by the author of the Battle Hymn of the Republic herself, Julia Ward Howe. Her 1870 proclamation called for a Mother’s Day celebrating peace and women (and not a bouquet or mimosa in sight), and was observed for a few years on the second Sunday of June. The banner was picked up in 1905 by Anna Jarvis, who founded Mother’s Day in the US to honor her own activist, social worker mother. She, too, envisioned it as a simple tribute, with carnations at a church service to symbolize a mother’s pure love. Irony #2: Anna Jarvis, who never married and never had children, is known as the Mother of Mother’s Day. For years, she gathered supporters and lobbied the powerful for an official declaration of the day, paying off on May 8, 1914, when President Woodrow Wilson signed a Joint Resolution designating the second Sunday in May as Mother's Day. Let the celebrations begin…

Mother Love Spreads. Fast forward to today, when 80 million adults plan to lift a glass, raise a fork and spend almost $3.5 billion on meals to fete mom. From all-you-can-eat buffets groaning with brunch dishes to elegant 3-course prix-fixe dinners, everyone’s eating with family, in style. Savvy restaurateurs lure them in with upscale menus, special kid’s meals, and freebies for mom…appetizer, dessert, glass of champagne, a single rose. As Monkeydish.com reports: “It seems like a holiday where splurging is the way to go. And if Mom is happy, everyone is happy!”  Dinner remains the most popular meal (55%), with lunch or brunch, bringing in another third each, and breakfast at 12%, according to the NRA. Moms weighed in with their favorite type of restaurant to visit this Sunday: steak, seafood or barbeque reigned, at 34%, American cuisine closely on its heels at 24% - with ethnic cuisine and buffets rounding out the choices at about 20% each.

Mom vs. Food: Of course, Mom wins all on her big day, at the seat of honor everywhere. OpenTable reports the most Mom-friendly dining cities, defined as “places where it’s terrific to be both a mom and foodie” as Long Beach, CA, Tampa, FL and Boulder, CO, but restaurants in every city will be putting it all on the table for mothers. The $75 buffet at T Cook’s Royal Palms goes big with butter roasted sea scallops, celeriac and parsnip puree, braised baby leeks and lemon foam; braised short ribs with wild mushroom polenta, garlic rapini, thyme and beef jus; but the $98 brunch at NYC’s Picholi raises the bar even higher with a 3-course brunch including duck confit hash with sweet potato, poached farm egg, chipotle hollandaise, spring baby Lamb with artichokes barigoule and goat cheese gnocchi. Too over the top?  Stay at home sweet home with this  make-it-yourself dinner from NY Times “The Minimalist” food critic Mark Bittman, which he says Dad and kids can pull together in three hours: roasted-beet salad with goat cheese and walnuts, braised chicken with tomatoes, olives and capers, topped off with a sweetly simplified version of tres popular French chef Jean-Georges Vongerichten’s molten chocolate cake…and several glasses of wine for mom!

Better Buns=Better-Tasting Burgers

"It requires a certain kind of mind to see beauty in a hamburger bun.  Yet, is it any more unusual to find grace in the texture and softly curved silhouette of a bun than to reflect lovingly on the hackles of a favorite fishing fly? Or the arrangement of textures and colors in a butterfly's wing?” Ray Kroc, McDonald’s founder

US Foods delectably soft rustic buns start with an authentic French pâte fermentée for a slightly sweet, complex flavor and light, chewy texture. Our Traditional bun has a soft, semi-open crumb and golden brown crust. Our Seeded Salt and Pepper Bun features premium sesame and poppy seeds, sea salt adn cracked pepper. Hefty enough to hold a meaty burger when loaded with delicious toppings.

 

The first production of soft, yeast buns in 1912 started the doughy sandwich makers on a roll that continues to this day.  Chefs, both professional and home cooking amateurs, can choose from a widening variety that starts with whole wheat, multigrain, sourdough or potato buns, adorned with toppings ranging from traditional poppy seeds to the more unusual melted Asiago cheese, salt and pepper, rolled oats and olive oil, but after a century of eating, a hamburger on a bun still spells all-American perfection. 

Start at Square One. Although many claim to have invented the first hamburger sandwich, some credit Louis Lassen for the creation of a ground steak patty between two pieces of white toast at his New Haven, Connecticut lunch stand in 1900. Others say “Old Dave” Davis wins the honors with his crisply grilled hamburger steak on two slices of thick homemade toast, topped with a raw onion, proudly served at the 1904 St. Louis World Fair. But no one used an actual bun until 1915-16, when Wichita, Kansas grill cook Walter Anderson flattened the competition with his novel concept: making traditional hamburger steaks into thinner, under 3-inch square-shaped patties that could be cooked quickly, and serving them on individual white buns. He sold the small, square burgers for a nickel each, encouraging customers to “buy ‘em by the sack,” according to Hamburgers: A Cultural History. If these sound familiar, they should—a few years later the ever resourceful Anderson partnered with Billy Ingram to found a little restaurant called White Castle, still making their iconic burgers, and sparking a real competition among gourmet chefs to create ever more sophisticated sliders (and sell them for way more than 5 cents each!).

Bun Basics. According to Meathead, Huffington Post food blogger on all things beef, hamburger buns must meet some basic criteria to make it onto the hamburger menu: won't dull the flavor of the beef, large enough to envelop the patty, allows the patty to take center stage, firm enough to hold together when wetness attacks it, soft enough that you don't have to bite down too hard and squeeze out the juices, and squishy enough to form fit around its payload so things don't fall out. His recommendations include Kaiser rolls (added flavor), onion rolls, brioche rolls (buttery), challah rolls (eggy), French bread roll (crusty), and pretzel rolls (salty and sturdy). The best bun ever, asserts Meathead, is at Zingerman's Roadhouse in Ann Arbor, Michigan, where James Beard Award-winning Chef Alex Young takes a house-made onion roll and loads the top half with generous amounts of clarified butter, and deeply toasts it on a medium hot grill. A recent taste test by The Food Lab of commercially available buns confirmed the characteristics of the ideal hamburger partner: soft, squishy and tender, with a tight but soft crumb and a distinct sweetness; one that holds up nicely to the burger's juices, but should never be tough or cottony. Chefs Line Buns to the rescue!  

Killer Buns. Finally, a quick look at an unusual fad that had nutritionists seething unhealthily a few years back—the “Luther Burger,” a bacon cheeseburger served on a Krispy Kreme donut as the bun, purported to be a favorite snack of the late R&B singer Luther Vandross, according to NPR. In her pre-enlightened days, Paula Deen served up a similar dish, now called one of her most outrageous recipes: a “Lady's Brunch” hamburger topped with fried egg and bacon, and two glazed yeast doughnuts as buns.

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)

LidSaver™ Self-Serve Dispensers by Vollrath

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

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 8^th-22^nd.  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.