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Sysco’s Food Show was Smokin’ Hot

Sysco’s Jamie Bundul offers seared scallops for tasting.

Sysco Minnesota brought its gold-medal game to its spring culinary expo, both in the form of new products and in two actual gold medal-winners. 

U.S. Olympic men’s curling team members and gold medalists John Shuster and Tyler George stopped by the show at St. Paul’s RiverCentre last month to take photos with fans and, of course, sample some of the goods. The Duluth Curling Club is the home base for the team and a Sysco restaurant customer helped make the connection to bring the curlers to town. 

Elsewhere at the show, customers lined up to try seared scallops from the distributor’s Portico Seafood line, along with abundant beef tastings and even non-beef burgers with the Beyond Burger. This plant-based burger “looks, cooks and satisfies” like ground beef, and this reporter agrees.

Nate Luce, chef and Sysco Minnesota culinary consultant, summed up the trends he’s seeing in and out of the kitchen using songs from George Thorogood and Deep Purple: “One Bourbon, One Scotch and One Beer,” and “Smoke on the Water.”

“Most restaurants now have a focus on a wide range of bourbon that is the central focus of the concept, from flights, tastings, sauces and craft cocktails that combine smoke and ice,” said Luce. Craft beer and brewhouses continue to be growth markets, with local beers paired with unique tapas, he noted, and the use of spent grain in pizza crusts, breads and even desserts “will be huge in 2018 and beyond.” 

“Also there is a huge focus in plant-based dishes and clean label focused menus,” added Luce. “I believe that these trends are here to stay and grow in the coming years.” 

Philippe Le Corre, corporate chef,
shares what’s new from Dianne’s
Fine Desserts.

Bob Grubbs of Al’s Coffee and Zoom
Beverage keeps customers caffeinated
at the Sysco spring show.

Sysco’s Portico Seafood line has
origin traceability and products go
through a Point Source Inspection
Program, among other safety and quality features. 


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