MIXF O O D F L AV O R S I D E A S S U M M E R 2 0 0 7

Comfort, With a Twist

Courting theEco-Savvy Customer

This Issue

Mix It Up! New projects are always a work in progress, especially publications. Now that the first issue of MIX has been published, we’re determined to make each new issue even better than the last. We’ve learned a few lessons, and are back again with a whole new line-up of features, just in time for the summer season.

You might say that our Summer 2007 issue is all about ingredients. How specialty ingredients can be leveraged to upgrade and enhance comfort foods and other familiar favorites, turning them into true menu signatures (see pg.4). How incorporating sustainable products like local produce and artisan-style specialties make for a menu that will attract an increasingly eco-savvy consumer base (pg.8). How learning more about the world outside the four walls of your own operation is one of the key “ingredients” to success (pg.10). And, of course, we have great product news, wonderful recipes, and useful resources to help get your creative juices flowing.

We welcome your feedback. Please let us know what you like and don’t like about the new MIX. Give us ideas for stories you’d like to read about and features you’d like to see. And feel free to share your own experiences with us, whether it’s a new menu item, a successful promotion, or a labor- or time-saving trick… this is your magazine, too.

Call us at 1-800-288-8682, or e-mail us at MIX@NestleFoodServices.com with your thoughts, comments, questions and suggestions.

Karla Bendel Director, Marketing Services Nestlé FoodServices

Check Out What’s Inside

| Menu Inspirations

New Life for Old Favoritespg. 4

| Stirrings

The Importance of Being Non-Carbonatedpg. 7

| Consumer Connections

Courting the Eco-Savvy Consumerpg. 8

| Operational Insights

Getting Out of the Trenchespg. 10

| Education Corner

ElectronicResources pg. 12

| Product Spotlight

Including New STOUFFER’S®

Specialties and Morepg. 14

| Recipes

Comfort Foods, with a Twistpg. 16

| RSVP

Events & Other Happeningspg. 18

All products featured in this magazine may not be available in all markets. Please contact your Nestlé FoodServices Sales Representative for further information.

STOUFFER’S® Sunday Supper Mashed Potatoes

4 MIX SUMMER 2007

New Life for Old Favorites

Does the world really need another meatloaf, fried chicken, mac & cheese, or bread pudding? You betcha. These classic comfort foods are always on-trend, and are easy to turn into menu signatures with the addition of interesting new ingredients or a one-of-a-kind presentation.

What is “comfort food” anyway? According to Mintel Menu Insights, which tracks menu trends among chain and independent chain restaurants, comfort food is typically any food that is slowly, simply prepared and gives a sense of well-being. Even more important however, is the idea of familiarity, which

flavor profiles—consumers already know what meatloaf is, so they’re more willing to accept an interesting ingredient like Black Angus beef, for instance, or a signature wild mushroom demi-glace sauce.

Adding premium or specialty ingredients, in fact, is one of the most effective strategies for freshening-up the classics and making them more unique. Take the case of hamburgers, one of the most familiar foods of all. Menus are ablaze with ingredient-driven variations on the hamburger theme, from upscale versions garnished with caviar to retro classics where everything from the mayonnaise to the bun has gotten an upgrade. All-natural ground beef on a housemade Kaiser roll with farmstead Vermont cheddar, sautéed Vidalia onions and heirloom tomatoes, anyone?

As traditional as these ingredients are, each of them tells a story: about freshness, about quality, about artisanship and the preservation of foodways. When products are carefully selected and their provenance spelled out, customers get a feeling for where their food comes from and about the people who make it for them. It’s a hamburger, yes—but it just might be the best hamburger they’ve ever had. And so they order it, and remember it.

Upgrading even a single ingredient can transform a traditional menu standard. S’mores, for example, are a childhood-era favorite of toasted marshmallows melted on graham crackers with a chocolate bar: upgrade the milk chocolate to a specialty candy bar, and you’ve got a trendy menu signature.

is the driving force behind the enduring appeal of such hardworking menu standards as hamburgers and Caesar salad. You don’t see many customers getting a craving for a seared duck breast with mustard spaetzle and pickled edamame, but a perfect roast chicken is another matter entirely.

Fortunately for the sake of creativity, it’s that very familiarity that breeds innovation. This gives operators more leeway to experiment with different ingredients and

Ingredients that tell a compelling story can turn a familiar menu standard into an exciting new signature item.

STOUFFER’S® Vermont Cheddar Macaroni & Cheese with Applewood Smoked Bacon

Grilled Tuscan open-faced chicken sandwich with MINOR’S® Olive and Herb Signature™ Flavor.

Menu Inspirations

How To... Make Grown-Up S’mores

STEP 1 Melt bittersweet chocolate in the top of a double boiler until it is completely melted and smooth.

STEP 2 Spoon 1 oz. of melted chocolate over each prepared NESTLé® TOLL HOUSE® cookie, spreading chocolate almost to the edges. Top each cookie with a 1 oz. dollop of marshmallow cream; be sure not to cover the chocolate completely.

STEP 3 Lightly brown the top of each s’more with a butane torch, or in a microwave. Use caution as the fluff will stick to your skin if not handled correctly.

STEP 4 Sprinkle approximately 1 oz. of NESTLé Dessert Toppings on each cookie. Serve two cookies to a portion.

For the recipe see pg. 16.

1

2

3

4

NESTLé® TOLL HOUSE® S’mores topped with BUTTERFINGER®, and NESTLé® CRUNCH® Pieces

Or take the case of macaroni and cheese, which accounted for no fewer than 133 menu items in the Mintel Menu Insights database as of the third quarter of 2006. Among the Top 10 cheese types that were called out for special mention, Cheddar took top honors, followed by Parmesan, Fontina, Mozzarella and Gorgonzola. These included Rock Bottom’s Classic Mac n’ Chicken (“our famous homemade Mac n’ Cheese loaded with juicy chicken and topped with crunchy Parmesan breadcrumbs”) and the Smoked Cheddar Macaroni at The Oakwood Bistro in Kalamazoo, Michigan, which is also enhanced with andouille sausage and exotic mushrooms.

STOUFFER’S® has two new macaroni and cheese items that play to this important trend: Spicy Mac & Jack, al dente pasta combined with creamy Monterey Jack cheese and spiked with spicy barrel-aged hot peppers and a hint of citrus; and Vermont Cheddar Macaroni & Cheese with Applewood Smoked Bacon, made with award-winning Extra Sharp Cheddar from Cabot® Family Creamery of Vermont. They’re part of a new line of entrées and

sides that feature artisanal and regional ingredients, including Smoky Black Beans, with North Country Smokehouse Applewood Smoked Bacon and zingy chipotle chiles; and Braised Short Ribs, slowly cooked with Edmund Fitzgerald Porter from craft brewer Great Lakes Brewing Company®.

STOUFFER’S® Braised Short Ribs made with Great Lakes Brewing Company® Edmund Fitzgerald Porter

Sustaining Trends

Face it: it’s getting harder to set one menu apart from another. One strategy that’s gaining momentum is menu ethics—selecting ingredients that come from sustainable sources, which is not only good for the planet but also helps your customers feel good about you.

A recent survey by the Culinary Institute of America revealed that 75% of respondents felt social and ethical issues would impact future menu and sourcing decisions. The number one issue was sustainability, followed by environmental friendliness, local sourcing, hormone-free, organic, and chemical- and additive-free.

Many industry observers in both the U.S. and Canada peg this as part of a larger trend toward quality and authenticity, represented in part by foods that preserve tradition, such as farmstead cheeses, craft beers, and regional food specialties. And the movement isn’t confined to the top end of the dining spectrum, either.

The FarmSource program implemented by Eat’n Park Hospitality (which includes the Eat’n Park family restaurant chain, and contract feeders Parkhurst Dining Services and Cura Hospitality) calls for at least 20% of food in season to come from local farmers,

growers’ cooperatives and producers, with menu items that showcase them.

And the menu at Burgerville, with 39 units in the Pacific Northwest, touts 100% natural beef from a Western ranch cooperative, free-range turkey and cage-free eggs from farms in Oregon and Washington, Tillamook County Cheese Association cheddar, wild-caught Alaska halibut, and regional specialties such as hazelnuts and Pacific Northwest berries. The company’s motto says it all: “Choose Fresh, Local, Sustainable. Choose Burgerville.” b

For more information on sustainability, see “Consumer Connections” on page 8.

STOUFFER’S® Spicy Mac & Jack made with barrel-aged hot peppers served with naturally raised beef hamburger patty.

Menu Inspirations

In the Kitchen

Jeff LandryExecutive Chef Portland Harbor Hotel

“We have great seafood here, of course, but also naturally raised poultry and meats, artisan cheese, and wonderful local produce, and we feature all of these on our menus. Tourists and locals expect it, especially with the local food scene becoming more sophisticated. I can get products here that I never used to be able to.

Being in Maine, the growing season is very short, so when something is in season, we use it as much as possible, whether it’s greenhouse-raised lettuce in the spring, tomatoes and corn in summer, or winter root vegetables. We also have foragers who bring us specialty items like spring ramps and wild mushrooms.

Before I came to the hotel three years ago, I helped manage a five-acre farm that was owned by the previous restaurant I worked for, and we grew a lot of our own produce and supplied it to other restaurants. That gave me a real understanding of what it takes to grow things, and helps me communicate with the farmers who supply us now.”

See pg. 17 for Chef Landry’s recipes!

Wild-caught salmon glazed with MINORS® Teriyaki RTU Sauce

6 MIX SUMMER 2007

Dunkin’ Donuts® has been aggressively promoting seasonal specialty beverages such as White Hot Chocolate, Tropicana® Coolata and Iced Lattes.

Eggspectation™ , a specialty chain headquartered in Montreal, features a full juice bar with signature favorites like the Tropical Teaser (mango, banana, and pineapple blended with fresh OJ and ice).

Are you prepared to capture your sale of the growing non-carbonated beverage market? These operators are.

The menu at El Vez, a Mexican restaurant in Philadelphia, includes unique south-of-the-border specialties like Aqua de Tamarinda (a tamarind-based refresher), Aqua de Jamaica (sweet iced hibiscus tea) and Horchata (spiced almond milk).

The beverage lineup at Sonic® includes a wide range of slushes, limeades, flavored waters, and frozen drinks, such as the new Banana Pudding Shake.

A recent article in the Wall Street Journal validated what many operators have known for some time: soda sales are going flat. The article cited a significant decline in overall soft-drink sales since the heyday of the late ’90s, as more consumers reject soda and choose bottled water, sports drinks, juices, and coffee and tea instead. Indeed, Beverage Marketing Corp. clocked a 2.8% increase in such beverages in 2006, versus a 0.6% decline in soft drinks. The trend is attributed to a proliferation of different options.

The thing to remember about specialty non-carbonated beverages is that customers will pay a premium for them. Whereas a soda might sell for $1 or $2 in a full-service restaurant, a fresh-squeezed lemonade, smoothie, specialty juice or coffee-based beverage can command $3 to $4 or more.

A non-carbonated beverage program is also a good place to underscore a menu concept and offer seasonal promotions or specialty beverages. A chef-driven concept, for instance, could offer local hand-pressed ciders in the winter and a summertime specialty like lavender iced oolong tea. A diner-style venue, meanwhile, is the perfect place for old-fashioned favorites like fruit-flavored rickeys and malt-based beverages such as Iced Coffee Malted Milk, made with NESTLÉ® CARNATION® Malted Milk and NESCAFÉ® Iced Specialty Coffee.

Stirrings

NESCAFé® Iced Specialty Coffee

The Importance of Being Non-CarbonatedA good selection of beverages like juices, flavored water and specialty coffee represents an opportunity to recapture lost soda sales.

7

DID YOU KNOW?

Specialty coffee sales in the U.S.

topped $12 billion in 2006

- Specialty Coffee Association

Courting the Eco-Savvy ConsumerConsumer interest is growing in products that are local, natural, artisanal, seasonal, organic or otherwise sustainable—not to mention wholesome and allergen-free.

Forget about Birkenstocks and tofu. Today’s environmentally aware consumer is just as likely to wear stylish shoes and dive into a nice juicy steak—especially if it’s beef that’s been pasture-raised on a small farm in upstate New York. It’s not just about saving the planet, either. Consumers and chefs alike are seeking out foods that are made or raised “eco-consciously,” for reasons of authenticity, flavor and freshness.

A recent front-page story in USA Today explored how “nutritionally wired” college students—many of them raised on whole foods diets at home—are pushing college dining departments to offer more organic and sustainable food choices. The Yale Sustainable Food Project, which was founded in 2001 after a group of students advocated an on-campus farm and an institutional composting program, was one of the first formalized efforts, but many colleges and universities have followed suit.

And the movement goes way beyond college students. A survey conducted by the University of California, Santa Cruz, funded by a grant from the USDA to foster sustainable local agriculture, concluded that consumers are eager to know more about the environmental and social impacts of the food they buy, including whether meat, dairy products and eggs come from animals that are humanely raised, and if foods are “locally grown” (grown within 50 miles of

the point of purchase) or from small-scale farms or businesses.

In recent years, consumers have wrapped their arms around a huge number of designations, including natural, biodynamic, renewable packaging, and free-range. Menus tout farmers market vegetables, heirloom tomatoes, grass-fed beef, heritage pork, foraged mushrooms, wild-caught salmon, artisan baked goods, and farmstead cheese. Some foodservice establishments even promote so-called “green” operating principles, such as biodegradable cleaning products, solar-powered heating and cooling, and unbleached paper goods.

If you’re menuing foods that are sustainably sourced or raised, say so. Although it’s sometimes not possible to list every product or purveyor, consider adding signifiers

Bruschetta made with heirloom tomatoes and MINOR’S® Roasted Garlic Signature™ Flavor.

Consumer Connections

8 MIX SUMMER 2007

Research Update Asignificantportionofadultsin

every age bracket use natural/organic foods and beverages, according to Simmons Market Research Bureau, ranging from 23% of people 70 or over to nearly 30% for 18- to 29-year-olds as well as for the younger half of the baby boom generation, who are now in their 40s. Usage of natural/organic foods and beverages among the latter group skews in favor of women, residents of the larger metro areas, and those with a college or graduate degree and/or household income of $150,000 or more.

One in four adults surveyed by the brandingfirmLandorAssociatescharacterized themselves as “Green Interested,” or concerned about but not active in environmental issues, while 17% checked off “Green Motivated,” in which concern about the environment motivated actual behavior and purchasing decisions.

STOUFFER’S® Smoky Black Beans made with North Country Smokehouse® Applewood Smoked Bacon served with sustainably sourced salmon.

to menu descriptions—“Greystone Lakes organic greens with walnut oil and sherry vinaigrette” sounds so much more interesting and distinctive than “tossed salad.” And if the beef is grass-fed or the chicken free-range, by all means bestow this mark of quality.

Some operators simply list local farms and other purveyors in a section of the menu. At the MacCallum House Inn & Restaurant in Mendocino, CA, which sources a number of locally raised and artisan-made products, there’s a local map in the bar thumbtacked with the names and locations of sources. And, of course, if you have a website, that represents another opportunity to spread the word about sourcing.

Consumers are eager

to know more about the

environmental and social

impacts of the food they buy.

Make sure waitstaff are also thoroughly briefed, so they can answer any questions patrons may have about where the food comes from. This is great information to combine with details about menu ingredients so staff can also be proactive about food allergies and sensitivities. They should be able to point out items of interest whether the customer announces a wheat allergy, wants to try a good locally produced small-batch beer or find out where to buy the bread that’s being served.

NESTLÉhasgreatinterestinagriculturalsustainability.

The continued success of the business depends on the long-term availability of high-quality agricultural products. The company buys two-thirds of its agricultural raw material in developing countries and provides technical assistance and advice to more than 400,000 farmers throughout the world.

NESTLé has approximately 800 agronomists active in this field, and offers a number of programs to support their efforts. Over the years, the company has demonstrated a strong interest in the sustainable use of natural resources and has traditionally maintained a close partnership with farmers to ensure mutual success.

9

Cutting Costs and Labor

Joey Miranda Deli Manager/Chef, Bashas’ Gilbert, AZ

Bashas’ is a family-owned and -operated grocery-store chain with more than 150 locations in Arizona, and is known for its fresh produce, made-from-scratch bakery items and full-service butcher shop, as well as its award-winning Chef’s Entrée program.

“When I was promoted and transferred to the operation I am at now, the customers were not too impressed with the quality of the food from the previous manager. This was reflected in slumping sales and increased complaints on the food.

Being very familiar with Nestlé FoodServices products from other establishments I have worked for before, I knew that the quality was excellent. And it would help me cut costs by having the items come in ready to eat—all I would have to do is reheat and serve. I was also able to cut my labor costs by eliminating the need for myself or someone else to be in the kitchen for hours preparing everything from scratch.

This in turn has made my employees more productive. So now the deli department is turning a profit, and has become a “hot spot” for customers who don’t have time to cook or don’t want to spend a long time in a hot kitchen when the temperatures outside can be well above 110 degrees. My most popular items are the STOUFFER’S® Homestyle Chicken & Noodles casserole and the STOUFFER’S®ClassicLasagnawith Sausage & Ricotta Cheese—customers can’t get enough!

Thanks for all the wonderful products.”

www.bashas.com

Getting Out of the TrenchesOne of the challenges foodservice operators face is the “tunnel vision” that can occur from always being on-site, solving problems and making sure things are running smoothly. Here are some resources to help you get some outside perspective.

Operational Insights

You know what it’s like: You’re so busy worrying about what goes on within the four walls of your own operation that you don’t have time to learn anything new. As a result, you may be out of touch with what’s going on in the local marketplace, with food trends and new products, and with the latest technology or regulations.

Rely on manufacturers, distributors and vendorsMany suppliers offer a variety of tools and perks to help keep their customers connected to the trends, including local food shows (complete with product tastings and recipe demonstrations); exciting websites; podcasts and webinars; newsletters and publications (MIX magazine is just one example); and services like on-site menu consulting or training.

Join a groupParticularly for noncommercial operators, professional organizations like Dietitians of Canada and NACUFS (The National Association of College & University Food Services) serve as both a community and a resource, including industry information, certification opportunities, and news that affects the segment. Local groups such as state or provincial restaurant associations and the Chamber of Commerce are other good bets.

Track the competitionOne of the best things you can do for your own success is to understand what the competition is doing. While it may not be possible to dine at other establishments, you can still take steps to learn about them. Stop in and have a look around; ask to see the menu or grab a takeout version; visit the website if there is one.

One of the best things you can do for your own success is to understand what the competition is doing.

LooktotheinternetSites like www.foodservice.com, www.thefoodsection.com and www.food411.com offer a wealth of information about business issues, trends, news and so on. Many organizations offer online courses that you can take at your leisure. The Educational Foundation of the National Restaurant Association trains and certifies foodservice managers and employees in food safety through ServSafe (www.nraef.org/servsafe). The Hospitality Industry Training Organization of Ontario offers online alcohol beverage server training through Smart Serve Ontario (www.smartserve.org). And the Culinary Institute of America offers many online courses, both free and paid (www.ciaprochef.com).

Operator Success Story

Hear our Delicious Connections podcasts!Nestlé FoodServices is sponsoring a series of podcasts that will feature a team of menu and food trend experts. Tune in and find out how to keep your menus fresh, exciting and on-trend.

Revenue-Building Menu Trends July 17, 2007 Discover how emerging trends in flavors, ingredients, preparations and presentations can be used to build customer appeal with Nancy Kruse, Food Trends Analyst, from The Kruse Company. Nancy is a nationally known speaker, consultant and expert on food trends. Her specialty: how to leverage the revenue-building possibilities of the latest menu trends.

Engineering Maximum ProfitsAugust 21, 2007 Learn how to create a menu that will increase profits by influencing what customers purchase with Gregg Rap, Menu Engineering Consultant. Gregg has traveled the world to energize and teach hospitality professionals about the subtle art and science of “engineering” the menu to provide the ideal sales mix and maximum profitability from every item on the menu.

To find out more and tune into the podcasts, log on to

www.NestleFoodServices.com/podcasts

11

12 MIX SUMMER 2007

Education Corner

Operator Resources: “e” is for Electronic Resources

The internet is a boon for busy operations. There are information-packed industry and magazine websites, containing current content as well as access to archived information. Several organizations compile regular complementary electronic newsletters, covering everything from breaking news to food trends and job listings, which can be delivered right to your in-box. Many include news from newspapers and magazines around the country, saving time—and subscription costs

E-Newsletters from Associations

Canadian Restaurant and Foodservices Association News Online Monthly summaries of industry news, research and information.www.crfa.ca

Culinary Institute of America A daily digest of culinary news and features. www.ciaprochef.com

IFDA’S Daily Update Major news, including operator, industry, market and Washington DC subjects, as well as distributor news, compiled by the International Foodservice Distributors Association. www.mailiwant.com/subscriber_center_ fdi.jsp

National Restaurant Association SmartBrief A daily digest of food- and restaurant-related news and features from around the U.S.www.smartbrief.com/signup

Online Information

Directories: www.food411.com

Newsletters, blogs, recipes and more: www.foodservice.com www.thefoodsection.com

Education resources www.nraef.org www.restaurantresources.amercianexpress.com www.smartserve.org

Loyalty Programs www.foodservicerewards.com

Trade publication sites www.chainleader.com www.flavor-online.com www.food-management.com www.foodarts.com www.nrn.com www.restaurantbiz.com www.restaurant-hospitality.com www.restaurantowner.com www.rimag.com

Bookmark this site! www.NestleFoodServices.comYour electronic gateway to Nestlé FoodServices, including information about brands and products, recipes, food trends, promotions and marketing ideas, and much, much more. Or call us at 1-800-288-8682.

Operator Resources: “e” is for Electronic Resources

We’ve Captured The Flavors. You Release the Creativity.

NESTLÉ® and MINOR’S® are owned by Société des Produits, Nestlé S.A., Vevey, Switzerland.

Find culinary inspiration with MINOR’S® new Signature™ Flavor sauces. Handcrafted to capture the pure, genuine personalities of today’s boldest flavor trends, our sauces were designed to allow you to explore and create—so every dish has your unique touch. Choose from seven distinct flavors—discover endless ways to make them your own. Find out more by calling 1-800-243-8822 or visiting NestleFoodServices.com.

Cilantro • Miso Ginger • Roasted Garlic • AnchoChipotle • Olive & Herb • Soy Wasabi

14 MIX SUMMER 2007

Product Spotlight

NEW! STOUFFER’S® Smoky Black Beans*

Part of a new line of entrées and sides from STOUFFER’S® that use artisan-crafted ingredients, these temptingly rich, savory black beans take flavor from chipotle chiles and North Country Smokehouse® Applewood Smoked Bacon. They’re great with downhome barbecue or a contemporary grilled fish dish.

TREND + FLAVOR WATCH: Citrus

To paraphrase a classic ad, “A Kitchen without Citrus is Like a Menu without Sparkle.” From plebian lemons to princely pommelos, citrus fruits are flavor and color powerhouses. In the dead of winter, citrus fruit comes into season, when menus need it most, yet what would summer be without lemonade and lime rickeys?

The ultimate multipurpose ingredient, citrus can be used for its juice, its flesh and even its zest. Salads are beautiful with segments of orange or pink grapefruit, served with vinaigrette made with the same juice. Lime juice is indispensable in everything from ceviche to margaritas. Zest of lemon is what gives many Italian specialties their haunting flavor, and its juice is often the secret ingredient that perks up soups and stews. And exotics like yuzu, Key limes, Meyer lemons, blood oranges, and clementines are increasingly starring as ingredients in menu signatures.

NEW! STOUFFER’S® Braised Short Ribs*

Meaty beef ribs braised ever-so-slowly with Great Lakes Brewery Company® Edmund Fitzgerald Porter create an entrée that’s a perfect fit with the trend to comfort-food favorites that have been enhanced with specialty ingredients that tell a unique story.

NEW! STOUFFER’S® Spicy Mac & Jack*

Definitely not your father’s macaroni and cheese. In this new classic from STOUFFER’S®, al dente pasta is paired with creamy Monterey Jack cheese and the heat of Louisiana-style barrel-aged hot peppers, plus a hint of citrus flavor to make a special side dish or vegetarian-friendly entrée.

NEW! TRIO® Hollandaise*

The classic blend of egg, butter, and lemon flavors, with a slight hint of cayenne, combined with just-add-water convenience puts this elegant sauce within reach of virtually any foodservice kitchen. Hollandaise is irreplaceable in eggs Benedict, but you can also create your own new sauce by adding to it—a little tomato paste and MINOR’S® Chipotle Flavor Concentrate, for instance, creates a spicy Hollandaise Diablo.

NESTLE® COFFEE-MATE® Pump Bottle

What could be more welcome than a convenient dispenser for a consumer favorite? The 1.5-liter pump bottle provides a clean, easy-to-handle format that dispenses just the right amount of concentrated creamer, in any one of three popular flavors: Sweetened Original, French Vanilla, and Hazelnut. One attractive, shelf-stable bottle contains the equivalent of approximately 300 creamer tubs.

NEW! TRIO® Demi-Glace*

Truly remarkable silky smooth texture and dark mahogany color with the perfect balance of roasted beef flavor and complimentary flavor notes of sherry wine and spices. We’ve locked in the full-bodied and distinctive flavors so all you have to do is add water to unleash authentic taste. One of the great sauce building blocks, Demi-Glace can be the start of many different preparations. Create your signature sauce by adding any number of flavorful ingredients, from balsamic vinegar to Dijon mustard.

NEW! TRIO® Beef Gravy*

A delicious blend of roasted beef stock, mirepoix, and seasonings that delivers a rich and authentic gravy quickly, consistently, and reliably. Simply add water to unlock its authentic taste. Can be used as is, or customize by adding ingredients from your pantry such as sautéed mushrooms or MINOR’S® Roasted Garlic Flavor Concentrate to create an elegant sauce for steaks or prime rib.

15

* Shown as serving suggestion

Zesty Sausage Biscuits & GravyYield: 8 servings

INGREDIENTS WEIGHT MEASURE

Chorizo sausage patties 6 to 8 oz. 8

Cilantro biscuits (see below) 8

MINOR’S® Southern-Style Country Gravy, prepared

16 oz.

MINOR’S® Chipotle Flavor Concentrate

(to taste)

1 Tbsp.

Orange, whole 1

Lemons, whole 2

Fresh cilantro 8 sprigs

PROCEDURE1. Griddle chorizo sausage patties until done; set aside. 2. Prepare cilantro biscuits per instructions below. 3. Prepare 16 oz. MINOR’S® Southern-Style Country Gravy,

per package instructions. Stir in 1 Tbsp. MINOR’S® Chipotle Flavor Concentrate.

4. Split biscuits and place chorizo sausage patty on bottom half of biscuit. Top with Chipotle Flavored Southern Style Country Gravy.

5. Top with remaining biscuit half, tilted. Garnish with orange and lemon slices and a sprig of fresh cilantro.

Cilantro BiscuitsYield: 8 biscuits

INGREDIENTS WEIGHT MEASURE

All-purpose flour 2 ¼ cups

Granulated sugar 2 Tbsp.

Baking powder 1 Tbsp.

Salt ½ tsp.

Butter, softened 3 Tbsp.

Egg, large 2

Fresh cilantro, chopped 2 Tbsp.

PROCEDURE1. Preheat oven to 400°F.2. Combine flour, sugar, baking powder and salt in large mixing bowl.

Add butter. Cut in with pastry blender until mixture resembles coarse crumbs.

3. Stir in egg and cilantro. Combine just until mixture holds together. 4. Knead dough 10 times on well-floured surface. Pat dough to ¾-inch

thickness. Cut into 3-inch diameter biscuits. Place on greased baking sheets.

5. Bake for 20 to 25 minutes until just done. 6. Cool on baking sheets for 5 minutes. Remove to wire rack to

cool completely.

NESTLÉ® ToLLHouSE® S’moresYield: 8 portions Serves: 4

INGREDIENTS WEIGHT MEASURE

NESTLé® TOLL HOUSE® cookies 8, 2-oz. cookies

NESTLé® CHOCOLATIER™ 62% Bittersweet Chocolate 8 oz.

Marshmallow cream 8, 1-oz. portions 1 cup

NESTLé® Dessert Toppings: NESTLé® CRUNCH® PIECES, NESTLé® TOLL HOUSE® Cookie Crumbles and BUTTERFINGER® Pieces

8 oz. total 4 Tbsp.

PROCEDURE1. Parbake NESTLé® TOLL HOUSE® cookies and separate them on a

sheet pan for assembly of the S’mores.2. Premelt bittersweet chocolate in a double boiler until the chocolate

is fully melted. Spoon 1 oz. melted chocolate on each of the cookies and top each with 1 oz. marshmallow. With a butane torch, brown the marshmallow cream.

3. Sprinkle 1 oz. NESTLé® Dessert Toppings on each cookie and serve.

NOTE: Cookies can be cooked ahead of time. If you do not have a torch, the fluff can be melted in a microwave. usecaution,asthefluffwill burn your skin if not handled correctly.

NESCAfɮIcedCaramelLatteYield: 16 fl. oz. Serves: 1 (16 fl. oz. serving)

INGREDIENTS WEIGHT MEASURE

Ice 8 oz.

NESCAFé® Latte Specialty Coffee, prepared, cold

8 oz.

Caramel Flavored Drink Syrup ½ oz.

Whipping cream, whipped Garnish

Caramel Flavored Drink Syrup or caramel syrup

Garnish

PROCEDURE1. Fill 16 oz. serving cup with

ice. Add NESCAFé® Latte Specialty Coffee. Add caramel syrup. Mix well with stir stick. Garnish with whipped cream and drizzle top with caramel syrup. Serve.

Recipes

16 MIX SUMMER 2007

Maine Oyster and Sweet Ginger ShooterYeild: 4 Servings

INGREDIENTS WEIGHT MEASURE

Cold River or other vodka ½ cup

Candied ginger, chopped 2 Tbsp.

Maine oysters (such as Winterpoint, Spinney Creek or Pemaquid)

4

Finely diced red bell pepper 1 Tbsp.

Chopped chives 1 tsp.

PROCEDURE1. Combine the vodka and candied ginger at least two days prior to

making the dish so that the ginger flavor can infuse the vodka.2. To serve, shuck the oysters carefully so as not to lose any of the juices.

Place the oyster in a tall shot glass or cordial glass. Pour about ½ oz. of vodka into each glass, add a bit of the candied ginger and red pepper, and garnish with the chives.

Orange and Smoked Paprika Cured SalmonYield: 4 servings

INGREDIENTS WEIGHT MEASURE

Orange zest 2 Tbsp.

Chili flakes 1 tsp.

Sea salt 2 Tbsp.

Brown sugar 1 Tbsp.

Red onion, thin slices 3

Sweet smoked paprika (pimenton) 2 Tbsp.

Top-quality Atlantic salmon filet, skinned 8 oz.

Water crackers or toasted pita triangles, for service

PROCEDURE1. Combine all ingredients except salmon in a bowl. Place the salmon

on a cooling rack and coat the entire filet with the mixture. Cover with plastic wrap and allow to cure for about 46 to 48 hours.

2. Unwrap the filet and wipe off excess moisture; rinse briefly under cold water and pat dry.

3. For each serving, slice 2 oz. of salmon very thin and serve with water crackers or toasted pita.

YellowfinTunaTartareYield: 4 servings

INGREDIENTS WEIGHT MEASURE

Sushi-grade yellowfin tuna, finely chopped 8 oz.

Chopped capers 1 Tbsp.

Fine-chopped lemon zest 1 tsp.

Chopped chives 1 Tbsp.

Top-quality extra virgin olive oil 2 Tbsp.

Chili flakes ½ tsp.

For Pita:

MINORS® Olive & Herb Signature™ Flavor

Pita pockets

Sea salt and freshly ground black pepper, to taste

PROCEDURE1. Combine first 6 ingredients in a bowl and season to taste.

Chill thoroughly. 2. For each serving, shape 2 oz. into small quenelles and serve with

toasted pita.3. For Pita: Cut with a 2- to 2 ½-in. round cutter. In a bowl, toss the bread

with MINOR’S® Olive & Herb Signature™ Flavor; season to taste with salt and pepper. Toast the pita rounds in the oven at 350°F until crisp.

Shrimp & Roasted Tomato Alfredo Pizza RusticaYield: 1 pizza

INGREDIENTS WEIGHT MEASURE

Pizza dough, thawed ¾ lb

STOUFFER’S® Roasted Tomato Alfredo Sauce 4 oz.

Shrimp (15 – 20 count), cooked, tail off 6-8

Feta cheese, crumbled 1 cup

Fresh basil, shredded ¾ cup

PROCEDURE1. Roll out pizza dough on floured work surface and form by hand into

a rough 10-inch round. 2. Spread dough with STOUFFER’S® Roasted Tomato Alfredo Sauce. Top

with shrimp and feta cheese crumbles. 3. Slide onto heated pizza stone and bake at 500°F until crust is

golden and cheese is bubbling.4. Remove from oven and garnish with shredded basil. Cut into slices

and serve.

Jeff Landry, the executive chef of the Portland Harbor Hotel in Portland, Maine, developed these recipes to showcase a variety of local ingredients, including fresh native oysters and artisanal vodka made from Maine potatoes. We added a mediterranean touch with MINOR’S® Signature™ Flavor on the pita in the Yellowfin Tuna Tartare recipe.

RecipesdevelopedbyJeffLandry, Executive Chef, Portland Harbor Hotel

All Nestlé FoodServices recipes were developed in Nestlé Culinary Services Kitchens, with a special thanks to Greg Ische, Manager/Culinary Innovation of Nestlé FoodServices North America and Wynne Nord, Senior Foodservice Specialist.

In the Next Issue of MIX

SAUCE IT UP!Quick: Name one thing that can really change the character of a menu item. If you said “sauce,” you’re definitely on the right track. Next time in MIX, we’ll be talking sauces, from downhome gravies to upscale specialties like hollandaise and demi-glace, and how you can use them to create pleasing and profitable signature items. Plus all the other features you’ve come to expect from MIX: consumer insights, operational tips, great recipes, product news, and more.

Contact UsAt Nestlé FoodServices we recognize that the focus in our industry is on service and providing a quality experience to consumers. That is why Nestlé FoodServices offers you quality brands, products, services, systems and business-building solutions. Look to us for more ways to deliver

“Good Food, Good Life” to both your operation and your customers.

For more information, contact your Nestlé sales representative or call 1-800-288-8682. Visit us online at www.NestleFoodServices.com or in Canada at www.NestleFoodServices.ca.

USA

National Association of College and University Food Services (NACUFS)July 12–13, 2007 Seattle, WA www.nacufs.org Booth #717

School Nutrition Association—Annual National Conference (SNA–ANC)July 16–18, 2007 Chicago, IL www.asfsa.org Booth #759

Stop Byand See Us…Nestlé FoodServices is proud to be an active supporter of many of the industry’s associations and conferences. Look us up at the following events and discover what new products, resources and services we provide to help you build your business.

American Culinary Federation (ACF)July 22–23, 2007 Orlando, FL www.acfchefs.org Booth #1104

Western Foodservice & Hospitality ExpoAugust 18–20, 2007 Los Angeles, CA www.westernfoodexpo.com Booth #1001

Unless otherwise noted all trademarks are owned by Société des Produits Nestlé, S.A., Vevey Switzerland. © Copyright 2007 North Country Smokehouse. Edmund Fitzgerald Porter® is a registered trademark of Great Lakes Brewing Company, Cleveland, Ohio.

Consumers today are always open to grabbing a taste of energy-infused specialty

coffee. But it’s up to you to make the first move.

Learn all about their thrill-thirsting drinking habits and how to capture their

attention and affection with NESCAFÉ®. 1-800-288-8682.

TRADEMARK OWNER: SOCIÉTÉ DES PRODUITS NESTLÉ S.A., VEVEY, SWITZERLAND

PRSRT STD MAILU.S. Postage

PAIDLa Mirada, CAPermit No. 20MIX

F O O D F L AV O R S I D E A S

Nestlé FoodServices

PO Box 457

Rogers, MN 55374-1618

An exciting publication from Nestlé FoodServices

FS-5561MIXQ3