Monday, August 31, 2009

D'allasandro Chili Powder Pasilla Negro #4989448 Now In Stock

At US Foodservice San Francisco Packed 6/18 oz containers per case

The Pasilla (Pa-see-ya) Negro (Capsicum Annuum) is an elongated, flat chile, measuring 6 inches long and 1 1/2 inches wide. The Pasilla's wrinkled body curves into an arc. The color of this pepper is dark purple-black; similar to the color of an Eggplant or a Raisin. This thin fleshed chile has a berry flavor with herbaceous tones. The word Pasilla comes from the word PASA which means little black raisin. Pasilla Negros, combined with the Ancho and Guajillo, form the holy trinity of chiles used to prepare the traditional mole sauces. This is a medium hot chile, on the heat scale this chile is a 3-5.Scoville heat units 1,000-2,000.

Product Info:
The Pasilla Negro (Pa - see - ya) (Nay-grow) (Capsicum AnnuumCap) powder (40 mesh) is made from grinding whole Pasilla Negros, seeds and pod both. Pasilla Powder is 100 pure to provide an authentic flavor. The color is a dark, purplish-black, similar to the color of an eggplant or raisin. This thin fleshed chile has a berry flavor with herbaceous tones. The word Pasilla comes from the word pasa which means little black raisin. Pasilla Negros combined with the Ancho and Guajillo form the Holy Trinity of chiles used to prepare the traditional mole sauces. This is a medium hot chile, 3 to 5 on the heat scale.Scoville units are approx. 1,000-2,000. It has a rich, hot flavor and is somewhat more piquant than the ancho chili and milder than the guajillo chili.

Suggested Use:
Pasilla Negro Powder gives a bit of heat to sauces, salsa, stews and soups Use in Mexican dishes like Tacos and Enchiladas or just sprinkled over fish or poultry before baking.

Dried Pasilla Negro Chiles.

Basic Preparations:

Monday, August 24, 2009

Now in Stock At US Foodservice San Francisco Giusto's White Cornmeal USPN # 6738553

Yellow cornmeal is made from yellow corn and it contains beta carotene (also known as vitamin A), which is where it gets its color. It tastes stronger, a little richer, and, well, cornier than white cornmeal. White cornmeal, as you can guess, is made from white corn and its flavor's a little more delicate.

So if you are looking for an ingredient with a stronger corn flavor, buy yellow cornmeal. Conversely if you want other flavors to stand out, yet still have the grainy cornmeal texture look at the Giusto's White Cornmeal.

Saturday, August 22, 2009

Brian's Onion Straws

Onion Straws are a great snack that gives you reason to drink one more beer...when prepared properly. They are a great topper as well as a side dish.

1 large sweet onion
2 cups buttermilk
2 cups flour
1 tablespoon salt
Ground Black pepper to taste
1/2 teaspoon Cayenne Pepper
Canola Oil

Slice onion very thin. Place in a baking dish and cover with buttermilk for at least one hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees.
Toss a handful of onions in the flour mixture until well coated then shake off excess.
Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone.

No time for all this prep nonsense? Check out the breaded onion tanglers from Moores. Packed in a 6/2 lb package, these are sliced 1/8" thick breaded and flash frozen. For your convienance you go to the frezer and get the box, pull out a heaping 1/4 portion for a burger topping or side dish and your plate cost only increases by .70 cents, but your percieved value increases exponentially!

Mike Hale and Melissa Snyder just reviewed the London Bridge in the Herald and one comment that came up from both concerned the onion straws.

When Bullwackers owner John Eales bought London Bridge Pub last year, he showcased "Olde London Fish & Chips" on his new menu (several other Bullwacker's stalwarts made their way onto LBP's bill of fare).

Eales sank a small fortune into the beleaguered pub next to the harbor on Municipal Wharf No. 2. He expanded the downstairs restaurant into a former retail space next door, lightened and brightened the décor, junked the dusty brick-a-brac and added two glass-walled, heated patios to provide stellar, wind-braced views of boats bobbing in the harbor or Del Monte Beach.

The menu received an overhaul as well. The beer-battered,

Icelandic cod fish and thick-cut chips (what Americans call steak fries) are a pub staple (along with cottage pie, bangers and mash, and pasties), but look for entrees such as pan-seared sand dabs, New York Steak, black and blue salad and sweet and spicy pulled pork to help round out the experience.

Nine flatscreens grace the walls in the two dining rooms, and a high-tech draft beer system made in Belgium helps keep 13 flowing brews fresh and cold. The full bar also pours from a modest, locally slanted wine list. The adult set can enjoy live music on Friday and Saturday, along with Trivia Night on Tuesdays.

Friday, August 21, 2009

Carmel Valley Ranch names Flynt Payne Executive Chef

Flynt Payne has been named executive chef for Carmel Valley Ranch. An accomplished chef, Payne’s recognition includes serving as guest chef four times at New York’s famed James Beard House.

Originally from North Carolina, Payne attended the New England Culinary Institute and has more than 20 years of experience. He most recently served as the consulting executive chef for the Plumpjack Group at Plumpjack Squaw Valley Inn in Lake Tahoe.

Carmel Valley Ranch offers four restaurants, including The Dining Room, Fireside Lounge, The Clubhouse Grill, and Ranch House Café, which are all open to the public. For reservations, call 831-625-9500.

Monday, August 17, 2009

Like To Play With Your Meat?

A position for a Center of the Plate (Meat) Culinary Specialist is soon to be posted for US Foodservice San Francisco. The candidate for this position should be able to fuse their culinary and meat knowlege, with an ability to creatively merchandise, promote, and market the meat catagory. This will be an unique opportunity for the right person to control the conversation between the manufacturer, distributor, and the end user.

Saturday, August 15, 2009

Shoestring Gurilla Marketing-Twitter

On Dec. 2, computer consultant Jen Deaderick got on the social-networking site Twitter and posted: “Tupelo02139 is preparing.’’ It was her first missive, or tweet, on behalf of the Cambridge restaurant Tupelo, where her husband is a chef. The restaurant was more than four months away from opening.
Other tweets followed, about getting inspected, planning the menu, picking the paint. By the time Tupelo opened at the end of April, word had spread among followers of the restaurant’s Twitter stream (@tupelo02139), and their followers’ followers, and so on.
“Our opening night was packed,’’ Deaderick said. “At least half were there because of Twitter.’’
What can you do with 140 characters or less, the length of each tweet? A lot, restaurants are discovering - everything from posting daily specials to luring followers with offers of free appetizers to offering a glimpse of kitchen life. It’s all good for business.
“It’s instant and free marketing,’’ said Chris Barr, a manager at L’Espalier, which joined Twitter this month.
Restaurants using Twitter for cheap, effective marketing

Check out the entire recent Twitter Story from the Boston Globe.

Friday, August 14, 2009

Sierra Nevada Brewing to Release Estate Beer

Estate wines -- those fermented entirely from grapes grown on the winery premises -- are common, but Sierra Nevada Brewing in Chico, Calif., plans to release what is probably the country's first estate beer.

"Historically, brewers have trucked in ingredients from all over the world," notes brewery President Ken Grossman, who decided to buck tradition and develop his own terroir by sowing 26 acres with barley and nine acres with hops. The Estate Brewers Harvest Ale, made from the brewery's own crops, will hit area shelves in early September in 24-ounce bottles. It promises to be a big, piny, citrusy IPA, a style Sierra Nevada has ample practice making.

Community Food Cycling

U.S. Foodservices is a dedicated supporter of Feeding America and its member food banks. 2008 marked the launch of their Full Plate Full Lives campaign featuring both national and local initiatives to help support the fight against hunger.

Waste Not,Want Not” is an organization comprised of local community volunteers that regularly collects unwanted ripe fruit from trees located on Maui from both business and private properties. Once the fruit is obtained it is distributed to locations where senior citizens, schools and other needy organizations and low-income communities can easily obtain this ready to eat fruit at no cost.

As a startup organization the group co-founded by Suzanne Freitas, and her brother, James Mylenek Sr. of Kihei. began using their personal truck, borrowed ladders and other needed equipment with the hope they could expand the operation and increase their harvesting ability to serve all the communities of the Hawaiian islands.

“Fruit cycling is truly a community run operation,” says Suzanne Freitas, co-founder of WNWN. “It works as long as the volunteers continue to harvest, the fruit tree owners continue to donate and the sponsors continue to supply the tools to make it all possible.”

"This idea is not new, “Village Harvest” of San Jose, California has been cycling fruit since 2001 and last year alone harvested 62.5 tons,” says James Mylenek Sr., co-founder and director of “Waste Not Want Not.”

Village Harvest is a nonprofit volunteer organization in Northern California whose mission is to provide food for the hungry, preserve our heritage and skills, and promote sustainable use of urban resources. They organize and coordinate backyard fruit harvesting, and provide education on fruit tree care, harvesting, and food preservation.

They've become nationally recognized for their large Harvesting for the Hungry (H4H) program, which harvested almost 122,000 lbs. of fruit from local backyards and small orchards in 2008 (and their record 125,000 lbs in 2007). A backyard fruit tree usually produces far more fruit than a household can use themselves, and there is more than enough going to waste from local backyards and farms to provide for the local community’s hungry. They address this food distribution problem by organizing volunteer teams to harvest backyard fruit and donate it to charitable food agencies and organizations.

Village Harvest is a volunteer-run organization, with nearly 500 volunteers contributing their time and talents every year in harvesting, preserving, and education.

Joni and Craig Diserens like to compare Village Harvest, the nonprofit they founded, to a Silicon Valley startup. Craig is marketing and product development consultant to entrepreneurial companies. Joni works for HP and volunteers as Founder and Executive Director for Village Harvest. Joni grew up in Hawaii where the spirit of Ohana (family) makes every mango or lychee tree a community resource each family shares and enjoys. Her passion is connecting sources of abundance to points of scarcity, according to the Village Harvest website

When it started eight years ago with less than two dozen volunteers, Village Harvest collected a modest 5,000 pounds of backyard fruit and distributed them to food agencies that feed the hungry.

In 2008, VH volunteers harvested nearly 122,000 pounds of fruit from over 300 homes, donated directly to food agencies in Santa Clara and Alameda Counties. This year they are already over 91,000 pounds of fruit harvested.

Since their founding in 2001, volunteers have harvested over 750,000 lbs of fruit, over 2 Million nutritious Servings.

Village Harvest has over 1500 homes which have been harvested or requested harvesting assistance, and about 1400 individual volunteers involved.

Thursday, August 13, 2009

New England Clam Dip

Baby clams-Rykoff-Sexton #1333624 3 cans 28 oz each
Sour Cream Glenview Farms #380733 One 5# container
Dehydrated Onions #4313144 1.5 Cups
Monarch All Purpose Seasoning #4935656 1/3 Cup

combine all ingredients in a large mixing bowl, lightly mix.
Refrigerate over night.
Yields two quarts.

Serve with ruffles #5907292


It take 417 cows to make a ton of cheese.

Wednesday, August 12, 2009

Allspice # 6352801

Allspice has a flavor reminiscent of cloves, cinnamon and a hint of nutmeg. Even though its name suggests a mixture of spices, allspice is a single berry from the Jamaican bayberry tree. Its heavy sweetness lends allspice a great deal of versatility. Whole, it is used in poached fish stock, vegetable and fruit pickles, and for wild game. Ground, it is found in spice cakes, puddings, cookies, gravies, bbq suace and is a key ingredient in Caribbean jerk dishes. It is often used in German sausages and is so common in English baking that it's sometimes known as English Spice.

Allspice contains a small amount of eugenol, the essential oil that gives cloves their strong, distinct flavor. Since eugenol is both warming and anti-microbial, Russian soldiers in the Napoleonic War of 1812 put allspice in their boots to help keep their feet warm and alleviate odor. This practice carried into the men's cosmetic industry, so that today the scent of allspice is often found in men's colognes.

• Description: Ground Allspice is the dried, ground berry of an evergreen tree. It is reddish-brown in color and has a pleasantly fragrant aroma. The name reflects the blended tastes of cloves, cinnamon and nutmeg.

• Uses: Cakes, cookies, pies, desserts, meatloaf, pork, BBQ sauce

• Monarch Advantage: Well blended, uses high quality cinnamon

• Cutting Tip: Best cut in cookies or pies

Fresh From The Farm Produce Market Update

August 12, 2009
Again the market is steady to begin the week. After a week of near normal temperatures in the growing areas, high heat has returned and may cause some issues with quality. Lighter weights and puffy heads may be a couple of the issues we should be on the look out for. Tip burn is also still being seen at harvesting time. Competing crop availability from regional areas and well as Canada are helping to fill demand.

Romaine supplies continue to improve this week, while the availability of romaine hearts continues to be very light. The high heat that was seen in the south county region the previous weeks seemed to take its toll on the romaine heart crop. Issues include browning inside the internal parts of the leaf. Internal burn is also an issue. Low yields have been reported from many suppliers. There is good availability on all other leaf items.

This market has gotten a little stronger to start the week. Demand is light overall, but supplies are also lighter with most suppliers. Sharper pricing can still be found in the Santa Maria region, but expect that to change later in the week. Expect the availability to get tighter over the next 2 weeks. The quality overall continues to be good.

This market has softened up some. Most suppliers are reporting increased supplies this week over last week. There have been some reports of yellow and brown spotting upon deliveries, be sure to work with our shippers to avoid this. Santa Maria and Salinas continue to be the main areas of production.
Harvesting has all shifted over to fields in Bakersfield. Sizing and quality have been very good. Michigan also has good availability, and there may be a freight advantage in checking this out.

This market has remained steady with very little demand being reported by most suppliers. The availability is stronger on larger sizes, mostly 24s are where volume deals are being made. Michigan has begun production on celery with good quality being reported.

Production continues with lower than projected numbers, resulting in the higher markets. Almost all shippers report to be very snug on supplies, with some rejecting any orders for new customers. You will want to be very careful with any fruit loaded in The Salinas / Watsonville growing area, as fruit quality is variable. We are starting to see a lot more overripe and bruised berries with many shippers quoting such defects at shipping point.
Recent warm weather has spurred on raspberry production. There is not an abundance of fruit but supplies are better than weeks previous. Quality has been good.
We are seeing irregular local California production in the Salinas and Watsonville areas but are expecting a bit of a decline, possibly until Mexico begins shipping again. Production is lightening up a bit as we are seeing current availability lessen and fobs slightly increase. The Northwest is producing decent volume with good quality.

We are starting to see more steady volumes coming out of the Northwest. Recent triple digit weather and play a role to thin out availability and quality.

Fresh crop Norkotahs are here!! Initial shipments of new crop potatoes will be field packed, meaning they will not have had a chance to go through the curing process most potatoes go through, this just means that you need to stay tighter on inventories and continuously turn your supplies. At this early point, quality looks to be good. The market will take some time to adjust itself. Large size Russet potatoes 40, 50, and 60 ct remain extremely limited in Idaho with old and new crop. Shippers have deals available on 100ct and smaller cartons. New crop California Russets are available but limited large sized product as well, with good quality. Wisconsin is becoming more limited with availability. Colorado has good supplies and quality is still good. Colored storage potatoes are still available but limited out of Wisconsin. California new crop colored potatoes available with very good quality. Large sized reds are limited.

Huron, CA and WA, are still good choices for onions right now. NM will begin to shut down in the next few weeks. Idaho / Oregon is expected to make their start around the first of September. California will run both red and yellow until the end of this month.


Fuji Apples in Washington are all but finished for the season. There are imported Fuji apples available loading in L.A. or the East Coast. CA Fuji Apples will not start until September. CA Gala Apples continue in a light way again this week. Red Delicious apples continue to come out of CA storage in high color and peaking on 100’s and smaller and supplies of all reds are very tight! Gold Delicious apples are also in
light supply, and finishing the storage crop very quickly with supplies peaking on 88’s. The Wenatchee district is finishing on what little they have left on Braeburn. Washington Pears will go through this week with the Anjou and Red Anjou varieties only. California Pears are going strong with the Bartlett variety and are looking to promote with volume on the smaller sizes. California Bosc Pears are going and there are a few Asian pears now available.

Pineapples are in high demand right now and the market is starting to rise. For the past couple of weeks Costa Rican growers had fruit that ripened early. As that fruit has been cleared out of the system, they now have had to begin harvesting fruit that is not optimal yet. It should have been left in the field for a few more weeks. You may begin to see fruit that is dark in color, and not as sweet as normal. This could last about another few weeks.

Chilean Fruit –
Volume is increasing at a rapid pace but not enough to impact the market yet. Quality is good.
California Fruit –
Volumes are light as California growers look to finish their season in the next couple of weeks.
Mexican Fruit –
Supplies are crossing over the border, but deliveries are running behind. Looks like the third week of August until supplies improve. Please note that early new crop oil content will be low and require additional time for ripening.

Valencia crop estimates now look lower than first projected. Shippers are pacing their harvest to ensure steady supplies though October. Demand is very good, and the market is expected to continue to strengthen. Quality remains very good. Valencia production is good. Quality is very good, with sizes peaking on 88’s, 113’s, and 138’s.

Supplies are projected to be good for August. Best availability looks to be on 140’s, 165’s, and 200’s. Summer demand is picking up with prices firming also. The market is still very strong and firm on all sizes. The fruit quality is good, juice content is excellent, and color is very good. The Chilean fruit is starting to show up in the east. As availability increases it will help to bring the market in line. Mexican lemons are starting to make their presence felt in the west.

Market steady with good supplies of all sizes, we are seeing some lighter color fruit which is just a characteristic of the summer fruit. Juice content is excellent and fruit is strong.

Supplies remain good on new crop Flame red seedless grapes, and Red Crimson is about to make it’s debut. Green seedless varieties (Princess and Thompson) supplies continue to improve dramatically. They are all available from the Fresno, Delano, Arvin and Bakersfield districts with excellent quality. Temperatures have been very high in the new crop growing areas, but the fruit is thriving.


Milder weather this week has prevailed in the Central Valley melon growing districts and this is helping the fruit gain size. With the better supplies of larger fruit, smaller sizes are light. Demand is also light across the board right now, so the market hasn’t been affected. Fruit quality is excellent with high sugar levels.

Honeydew supplies are very tight this week. Quality is excellent in honeydews right now with creamy white color, solid fruit and high sugar levels. End of week the market could gain a little strength.

Watermelons supplies are starting to lightened in California this week. There are supplies but only enough to satisfy demand. We expect the markets to stay strong.
Georgia, Missouri, North Carolina, Virginia and Indiana are harvesting in limited supplies. Delaware has started with fair supplies.

Supplies remain strong in the east, shippers will try to raise the market in the next few days to try and salvage something from this crop.

Baja’s production has started to decline week and wrap up by the end of the month. Fresno will have another batch ready by then. Washington is starting off with light supplies.

Ohio and Michigan are still picking crown size peppers, leaving large and mediums a little harder to get.

Supplies of green bells are starting to improve as we move into new growing areas that are beginning in Stockton, Huron and the coastal areas. Red and yellow bells from Bakersfield are falling off.

The primary volume on squash is out of the Northeast, Michigan and Ohio. The market on both green and yellow should start to soften as warm weather moves in.

Salinas, and Santa Maria are starting to break into new fields so quantities will be light for the next couple of weeks. Baha still has good steady production at this time.

East –
Recent rains in the east have affected availability. Large and medium tomatoes are little tight for this reason, as well as roma tomatoes.

West –
San Diego continues crossing good volume now and fob are reflecting it. Reports of Baja quality have been good. Central Valley is producing good supplies of cherry tomatoes. The round market remains aggressive as shippers compete for all business. Keep an eye on smaller sizes as they are said to be hard to come by and we should anticipate some type of market move based of that. Excessive heat and bloom drop.

Tuesday, August 11, 2009

Pepper Popularity

Today, we know pepper as America’s “master spice” with sales increasing more than 80 % over the last two decades. But did you know pepper has been valued for centuries

· In ancient times, pepper was weighed like gold and used to pay rent, taxes, and even dowries (I’ll bet some wish that could work today!)

· It was used as currency in ancient Greece and Rome

· It was mentioned in the world’s oldest cookbook written by a 1st century Roman epicurean

Several sources report that the first U.S. millionaire, Elias Haskett Derby, earned his fortune through black pepper imports. He then used the proceeds to endow Yale University. That makes pepper one smart spice!


According to a study by the Animal Behavior Society, the favorite food of city-dwelling rats is macaroni and cheese. It's also the most requested food in college dorm cafeterias.

Wednesday, August 5, 2009

US Foodservice San Franciso Feeds Clean Up Expedition

U.S. Foodservice-San Francisco, the local office of a national food distributor, provided meals for the Project Kaisei, a 30-day expedition that set sail Tuesday from Sausalito to study a mass of trash in the Pacific Ocean known as the “Plastic Vortex” or the “Great Pacific Garbage Patch.”

The 25-person crew includes scientists who will collect samples of trash, test levels of toxicity in the water and analyze marine to figure out how the mass of trash can be recycled. The Plastic Vortex is an area of ocean where an estimated 3.5 tons of garbage has been clumped together and suspended by currents.

U.S. Foodservice, a firm certified by the Bay Area Green Business Program, provided the food for the mission at cost. The company set up a menu for three meals a day with dishes such as beef burritos and scrambled eggs with bacon for breakfast, deli sandwiches for lunch and Philly cheese steaks and stuffed green peppers with rice for dinner.

U.S. Foodservice also furnished the crew with biodegradable supplies such as napkins made from sugar cane, compostable poly gloves and cups made from corn starch.
“We’re proud to offer sustainable product lines that allow us to reduce our carbon footprint and be a better corporate neighbor in the Bay Area,” said Phil Collins, president of U.S. Foodservice-San Francisco.

Read the full story here.

Monday, August 3, 2009


California’s only green-certified broadline food distributor selected to provision 30-day expedition to research tons of plastic waste in the Pacific Ocean

SAN FRANCISCO – July 29, 2009 – U.S. Foodservice-San Francisco has been selected to supply environmentally sustainable food, beverages, disposables and dry goods for the crew and scientists of Project Kaiser, a 30-day research mission to determine the best way to clean up and recycle the increasing amount of floating plastic waste in the Pacific Ocean, known as the “Plastic Vortex.”

The expedition will launch from Sausalito on August 4th with a team of scientists to collect samples, study toxicity impacts on marine life, and test various capture methods, all with the aim of bringing solutions to the problems of marine debris in our oceans. U.S. Foodservice was selected because of its long and outstanding record of food safety. The company is also the only breadline food distributor in California that is green certified by the Bay Area Green Business Program, which recognizes companies for their environmental leadership, compliance with environmental regulations and ability to conserve resources and reduce pollution.

“This is an exciting project for us and we are proud to support this important environmental mission,” said Phil Collins, President, U.S. Foodservice-San Francisco. “As part of the project we helped the Kaiser crew create a 30-day menu calendar to ensure the team enjoys a healthy and delicious balance of meals during the expedition.” (NOTE: Sample Menu for the Project Kaiser crew follows this release.)

“U.S. Foodservice offered the best variety of quality products and services to meet the demanding requirements of this research voyage, and was able to deliver the supplies in an extremely tight time frame,” said Doug Wooding, Project Kaiser’s Co-Founder and Project Director. “Their role as a certified green food distributor was an important factor in choosing them for this critical research project.”

In addition to providing green-certified product lines – like napkins made from sugar cane, compostable poly gloves, and cups made from corn starch – U.S. Foodservice-San Francisco provides training to businesses in the area on the importance of achieving green-certified recognition.

“As a green-certified breadline food distributor, we’re proud to offer sustainable product lines that allow us to reduce our carbon footprint and be a better corporate neighbor in the Bay area,” Collins said. “It’s important to us and our customers that we help strengthen communities where we do business.”

About U.S. Foodservice

U.S. Foodservice is one of the country's premier foodservice distributors, offering more than 43,000 national, private label and signature brand items and an array of services to its more than 250,000 customers across the country. The company proudly employs 26,000 associates in more than 60 locations nationwide who are poised to service their customers beyond their expectations. As industry leaders, with access to resources beyond the ordinary, U.S. Foodservice provides the finest quality food and related products to neighborhood restaurants, hospitals, schools, colleges and universities, hotels, government entities and other eating establishments. To find out how U.S. Foodservice can be Your partner beyond the plate®, visit

About Project Kaiser

Project Kaiser consists of a team of innovators, scientists, environmentalists, ocean lovers, sailors, and sports enthusiasts who have come together with a common purpose: to study the North Pacific Gyre and the marine debris that has collected in this oceanic region, to determine how to capture the debris and to study the possible retrieval and processing techniques that could be potentially employed to detoxify and recycle these materials into diesel fuel. Project Kaiser is organized under the Ocean Voyages Institute, which is a non-profit organization devoted to the preservation of the Maritime Arts and Arts and Sciences and the Ocean Environment. Ocean Voyages Institute is a “501 C 3” California Registered non-profit organization. For more information, to donate, and to pre-register to follow the expedition in real-time with the ‘Project Kaiser Interactive Voyage Tracker’ please visit:

Project Kaiser/U.S. Foodservice Sample Menu

August, 2009


Scrambled Eggs & Bacon


Beef Burrito


Cheese Omelets

Danish Muffin Bagels

Coffee and Assorted Beverages


Roast Beef Sandwich with Salad

Ham & Cheese Hoagie (toasted)

Turkey Sandwich with Soup

Sloppy Joe with Chips

Egg Salad Sandwich with Chips

Pasta Toss with Roll

Grilled Chicken Sandwich with Soup

Coffee and Assorted Beverage



Philly Steak with Chips

Lasagna with Salad

Chicken Slider Burgers with Cole Slaw

Stuffed Green Peppers with Rice

Beef Stew with Salad

Quiche with Fruit Salad

Fish Taco with Salad

Fried Fish with Rice

Meatloaf with Mashed Potatoes

Cheese Tortellini with Salad

Coffee and Assorted Beverages


Saturday, August 1, 2009

National Honey Board Promotion Idea Calendar

Summer Daze. Start a "Bee-Line Beverage" club. Feature cooling honey-sweetened beverages and smoothies. Issue club cards offering a free beverage or plush honey bear toy after a specified number of purchases.