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Eating Out With Food AllergiesFall Into New Products
Living With Food Allergies, Families Call For Safer Restaurants

Families of children with food allergies get particularly nervous about dining out. For certain people, unsanitary or disorderly kitchens may be not just be cringe-worthy, but downright dangerous.

To make sure people stay well while dining out -- whether they are getting sick from dirty conditions or put in danger due to allergies from unannounced ingredients -- calls for restaurant safety are rising. To prevent severe allergic reactions, many people say those efforts need to begin with close communication between customers, servers, managers and chefs, and perhaps also include public signs and posters detailing the ingredients that meals contain.

To read more about Eating Out With Food Allergies, Click here.
 
North Carolina Style Brunswick Stew

brunswick stew
2321131      PORK BOSTON BUTT BNLS * Local         SMTHFLD    1.00 EA
6040760      SALT KOSHER                                           SYS CLS      0.20 OZ
5229273      SPICE PEPPER BLACK COARSE GRND  IMP/MCC     0.10 OZ
1031327      CHICKEN MEAT PULLED NAT PROP      SYS CLS      3.00 LB
1165992      ONION YELLOW #2 JUMBO FRESH         PACKER    12.00 OZ
1061514      CORN SWEET WHITE *Local In Season    PACKER      8.00 EA
4944534      SOUP BASE CHICKEN NO MSG/HVP       SYS IMP      1.50 OZ
4007910      SAUCE WORCESTERSHIRE                     FRENCHS   2.00 OZ
4007837      SAUCE TABASCO HOT                             TABASCO    0.25 OZ
4694808      TOMATO CHOPPED MACHACAD            TOMMACH 96.00 OZ
4029526      KETCHUP BOTTLED FCY                         HEINZ          1.00 EA
3907201      BEAN LIMA BABY GR A                             SYS CLS      1.00 LB
5926910      BUTTER SOLID UNSLT USDA AA            WHLFARM   4.00 OZ
0336362      JUICE LEMON                                            REALEMN    1.00 OZ
2437119      CORNBREAD BKD CUT 12X16                 SARALEE     4.00 OZ
1908342      PARSLEY BUNCH FDSVC                         SYS IMP       0.10 OZ
 
Recipe Directions
  1. Season the pork with salt and pepper. Place in a hotel pan and roast at 320° for 4 hours. Allow thepork to cool and pull the meat off of the bone.
  2. Rough chop the chicken and the pork. Peel and chop the onions. Shuck and remove kernels from the cob.
  3. Heat 3 gallons of water on the stove and mix in the chicken base.
  4. Add the chicken, onion and pork to the chicken stock and bring to a simmer.
  5. To the pot, add Worcestershire, Tabasco, tomatoes, ketchup, corn and lima beans.
  6. Cook on low heat covered, about 3 hours. Season with salt and pepper.
  7. Add butter and lemon juice when ready to serve.
  8. Serve with a 4 oz piece of baked corn bread and garnish with parsley.
  9. This recipes yields 20 - 8oz servings.
To find other great recipes, check out our recipe archive.

Catering Ideas & Product Guide
A Sysco Hampton Roads Publication
Bread Guide

When planning your catering menu, you should to include a variety of foods that are acceptable to the customer and the occasion, be able to suggest menus that show a balance in color, texture, shape, sizes, flavor, cooking methods
and cost.

We know that it is sometimes difficult to come up with affordable menu ideas for catering events. That is why Sysco Hampton Roads has created a publication just for you! Our new Catering Ideas and Product Listing contains 3 different catering menus at 3 different price points. Not to mention the Speciality Action Station Ideas along with tons more information!


Click here to view Sysco Hampton Roads Catering Ideas & Product Guide
   
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