Fall/Festive Planner

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[dropcap size=big]F[/dropcap]all has yet to arrive but restaurant operators should already be getting a head start on seasonal planning. Before you know it, Thanksgiving will be here and with it comes a wealth of opportunities for operators to capitalize on the cooler weather. From seasonally inspired menu offerings to holiday marketing and promotions, the Fall & Festive Planner will help you get started. Below are a few merchandising and marketing tips for Thanksgiving followed by a primer for Christmas planning, available online later in the fall.

Menu Development

Not only does the menu define a restaurant, it’s also your strongest marketing tool. A well-developed fall menu, spotlighting locally sourced seasonal ingredients will draw in customers, says Ted Corrado, corporate executive chef for Drake Hotel Properties (Drake One Fifty, The Drake Hotel, The Drake Devonshire Inn and Drake General Store). “It offers our guests that added engagement with what’s happening with the seasons,” he says. “The starting point for seasonal menu development is always ‘what can we get locally each season?’”

Heading into fall, Corrado says restaurant-goers can expect to see game meats and Ontario corn feature prominently on menus. “Tomatoes are at their perfect point right now, too, so we have to hang onto those for a little while longer.”

He also recommends preserving as a way to offer menu choices that complement fall food but aren’t necessarily in season. “Right now we’re preserving Baby Gold peaches, dill pickles and gherkins that we’ll be able to offer with our cheese boards or on a pork plate this fall.”

Fall Holiday Opportunities

Labour Day typically marks the end of summer and the beginning of holiday marketing for restaurant operators. At Drake Hotel Properties, chef Ted Corrado and his team have already started menu development for both the new fall menu and their Thanksgiving dinners being held at The Drake Hotel in Toronto and The Drake Devonshire Inn in Prince Edward County, Ont.

“At The Drake we’re always looking to celebrate something. Whether it’s seasonality or holidays, we’re always looking to supplement our menus with feature items,” he says. “Offering Thanksgiving dinner allows us to engage our guests and bring the community together to eat.”

 Now in its second year, The Drake’s Thanksgiving dinner debuted with a more traditional offering of roast turkey and sides (priced at $29.95). “Now that we have a year under our belts we’re feeling more comfortable. This year we’ll show our true colours and do that Drake twist on Thanksgiving,” says Corrado.

“A Thanksgiving menu starts off with traditional — you always want to do something with a turkey,” says Rommel Requiestas of Oliver & Bonacini at Windermere House in Windermere, Ont. “Then I like to go with something more non-traditional — something people haven’t seen before but is still familiar. For me, the most memorable dishes are dishes I remember from my childhood.”

From a marketing perspective, today’s restaurants often rely heavily on digital platforms to get the word out. But a solid marketing plan will take advantage of all communication platforms.

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Top Five Marketing Tips for Thanksgiving Planning

  1. Finalize, edit and design the menu a few weeks in advance of the holiday and post it on your website, as well as all social channels (Facebook, Twitter, Google+). At Oliver & Bonacini Restaurants, Rebecca Spence, PR and digital content coordinator, says the marketing team typically creates a news posting, rounding up their Thanksgiving plans across the restaurants, as well as web graphics promoting individual restaurants.
  2. Invest in print materials such as standalone floor signs, host stand signs and menu box inserts to promote special occasions.
  3. Include Thanksgiving offerings in media round-ups to raise awareness of items on offer, by including recipes and how-to segments to local media.
  4. Provide special discounts or coupons to help drive customers to your restaurant.
  5. Food bloggers have the power to reach thousands of followers on their blogs, Instagram accounts and Twitter. Invite local influencers to a holiday-themed media dinner and encourage them to snap pictures and Tweet away.

Top Five Twists on a Thanksgiving Meal

  1. Instead of the traditional roast turkey, offer Turducken (a dish consisting of a deboned chicken stuffed into a deboned duck, which in turn is stuffed into a deboned turkey).
  2. Promote different methods of cooking turkey. For example, deep-fry turkey and pair it with locally sourced, seasonal accompaniments.
  3. Promote different varieties of potatoes. Use sweet potatoes in your mashed potato dish instead of the usual offering. Alternatively, feature scalloped potatoes instead.
  4. For those who prefer a change of pace from turkey, consider offering different birds. Cornish hens are a great alternative and can be made festive when served with a range of sauces, from an elegant orange sauce to a velvety mushroom one.
  5. Offer confit of turkey. Chef Rommel Requiestas of O&B’s Windermere House mixes his with stuffing and forms it into croquettes, uses cranberry fluid gel in place of cranberry sauce and serves with squash. “The whole meal is about different textures on the plate — that’s the key to creating a special meal.”

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[divider]Fall Ingredient Spotlight[/divider]

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Mushrooms

mushroomA variety of mushrooms are grown in Canada including white (button), crimini, portobello, shiitake, oyster, king oyster and enoki varieties. Rich in antioxidants, including the powerful L-ergothioneine, they are the only produce that offers a natural source of Vitamin D. Mushrooms are rich in umami flavour which reduces the need to add extra salt and many varieties boast earthy or woodsy flavours. They are a common ingredient in vegetarian and vegan dishes because of the meat-like texture possessed by portobello, crimini and white mushrooms when cooked. The fungi can be featured in a variety of ways, such as a topping for salads and entrées, or in soups, risottos and pasta dishes. With the range of varieties available, mushrooms work well in a wide range of cuisines. Enoki, for example, are commonly used in Asian cooking while the king oyster variety adapts well in French, Italian, Mediterranean and Chinese cuisines.

Cloves

cloveRenowned for lending a uniquely warm, sweet and aromatic flavour to seasonal favourites such as ginger bread and pumpkin pie, this versatile spice makes a great addition to drinks as well as both sweet and savoury dishes. Cloves are the unopened flower buds of the tropical myrtle tree family. The buds are picked by hand when pink and dried until they turn brown in colour. The dry, nail-shaped buds can be used whole or ground into powder using a mortar and pestle or coffee grinder. It is best to grind the buds just before use to ensure peak flavour and freshness. Meats such as ham and produce such as apples and onions can be imbued with the flavour of the spice by pressing whole cloves into the exterior prior to cooking. This spice imparts a strong sweet and spicy flavour, so should be used in moderation to avoid over seasoning.

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Celery root

celery-rootAlso called celeriac, this knobby, bulbous root vegetable has a distinct taste reminiscent of a cross between celery and parsley — it also possesses a sweetness and subtle nuttiness. This rather ugly vegetable requires some prep work; the hairy brown skin must be removed prior to use. Once peeled, celery root can be prepared cooked or raw and compliments other seasonal flavours, such as apples, potatoes and other root vegetables. Celery root lends itself well to slaws, hashes, soups and stews. Because its flesh will darken once exposed to air, it’s best to use is as soon as it is peeled.

Cranberries

cranberriesIt’s a little-known fact that cranberries are one of the few fruits that are truly native to North America. Naturally tart and sour, dried and frozen varieties are often sweetened. While the steadfast cranberry sauce still holds a place on the Thanksgiving plate, the little red fruit can be found in culinary creations ranging from baked goods, to salads and sandwiches to cocktails. You can even try stirring a handful of dried cranberries into chili while cooking — the sweet-tart profile balances the spiciness of the chili.

Butternut Squash

squashA staple of autumn cooking, butternut squash is a type of winter squash with a sweet, nutty taste similar to that of a pumpkin. When ripe, it turns increasingly deep orange and becomes sweeter and richer. Although traditionally roasted (which intensifies the flavour) or used in soup, butternut squash is a versatile ingredient, featuring prominently on many restaurant menus in the form of ravioli, risotto and curries.

Take a tour through F&H’s Fall & Festive Planner to get tips and expert advice that will help your restaurant make the most of the fall season. Our advertisers are spotlighting new offerings — from ingredients to equipment — that are must-haves for fall.

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[divider]FEATURED PRODUCTS[/divider]

 

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King Cole

Whether its Thanksgiving or the Christmas holidays, make duck the star of your menu. Only King Cole offers you the diversity of naturally farmed duck products that fit on so many menus in so many ways. From traditional cuts to ingredients like fully cooked Pulled Duck Meat, Smoked Boneless Duck Breast and Confit, King Cole has been making holiday menu magic for 65 years in Canada and around the world.

Good farmers make good food and we are fiercely proud of how we farm. Here is our latest Holiday creation, something you will be proud to create and serve to customers or family and friends alike.

 

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Serving Great Soup can be Simple with Knorr

Guests expect to see several soup options on the menu, especially when it’s something unexpected. They love trying new flavours within a familiar format like soup. Take this Asparagus and Morel Mushroom with Chicken soup—the idea starts with Knorr® Liquid Concentrated Chicken Flavour Base and then evolves with the addition of fresh vegetables and herbs. It’s an easy way to turn soup into an exciting option.

Get Started Today with Our Featured Recipe.

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[divider]Fall Recipes[/divider]

Below are a selection of recipes to help you create excitement on your menu.

 

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Holiday Stuffing

Recipe by Chris Mills, executive chef, Joey Restaurant Group

There are many different ways to make stuffing. Most of us have had a recipe handed down from generation to generation — a mix of flavours, memories and stories that always makes its way to the holiday dinner table.

The truth is, there is no real right or wrong way to make a good stuffing. There is merely a base that is built on depending on your culture or your tastes. Make it the way you were taught or tweak it for a new generation.

Ingredients:

1 loaf of your favourite type of day-old bread to add a dry base

1 pound of meat or meat substitute to add savoury notes

4 cups sautéed vegetables like celery, onions and carrots to add substance

4 cups fresh fruit like a crisp apple to add brightness

a hint of bite like slivered almonds to add texture

1 cup of fresh herbs and seasoning like herbes de Provence to add flavour

2 cups or less of a liquid such as beaten eggs, chicken broth or apple juice to add a binder

Instructions:

  1. Cut loaf into small bite-sized cubes. For a homestyle look break the pieces by hand. Let them sit out overnight until dry. Use a traditional white bread or French loaf so as not to overpower the other flavours. You can also switch it up and make a cornbread to add texture which pairs well with a bacon base.
  2. Melt butter in a pan and cook meat or meat substitute, pre-cutting it or breaking it down in the pan into small bite-sizef pieces. A saltier meat such as pancetta, or a smokier meat like chorizo or your favourite sausage is ideal. If making a vegetarian stuffing, a meat substitute like mushrooms is ideal. Just remember that the flavour of your meat or meat substitute will account for the seasonings and herbs you add later on — you don’t want to add salt if you are using a saltier meat. Spoon the meat out while leaving the renderings in the pan. Add this to a large bowl.
  3. Toss in a vegetable base and sauté in the juices leftover. Add this to the bowl with the meat or meat substitute.
  4. If fruit is being added, dice it up smaller than the bread. This should act as a bursts of fresh flavour. Crisp apples or cherries are a welcome addition. Sauté these quickly in the pan or leave them fresh. Add them to the bowl.
  5. Nuts add a nice earthy element and provide a nice crunch to every bite. Toss in crushed or slivered pieces to your bowl. Add in herbs or seasoning to the bowl. Herbes de Provence

provides a festive flavour. Traditional choices are parsley, sage and thyme. Add salt and pepper to taste if required.

  1. Toss everything in the bowl lightly with the binder. Add liquid slowly so as not to become soggy. It should still maintain a level of firmness but should start to come together. Be gentle with this step and use a folding technique.
  2. Once complete, stuff the turkey. A stuffing bag will make the process of pulling it out easier and contains all the flavours together. If stuffing doesn’t fit into the bird cook it in a shallow casserole directly in the oven at 176.6⁰C (350°F) for 25 minutes. Cover with foil so to steam bird in its own flavours. If you like a little more bite, pull the foil off just before it’s done and brown the bread at the top of the dish for an additional 15 minutes.

 

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Lemon Crush Potatoes

Recipe by Chris Mills, executive chef, Joey Restaurant Group

Looking to change up your holiday dinner this year? Try switching up your regular mashed potatoes with lemon crush potatoes. A twist on the classic, this dish has a vibrancy that will bring new life to your turkey dinner. It pairs with almost any food and can be made quickly. The best part is you can make this ahead of time, cutting down on the chaos and work on D-Day. It reheats with excellent results. Try playing with different herbs and decide which you like.

Ingredients:

2 lbs Yukon Gold Potatoes

1/4 cup extra-virgin olive oil

1 lemon, quartered then sliced

sea salt and pepper, to taste

2 cloves garlic, peeled then slivered

1 sprig sage, rosemary or thyme

  1. Preheat and oven to 176.6⁰C (350°F). Peel and wash potatoes, cut them in quarters, then slice them 1/2 inch or so. Combine all ingredients including slices of lemons in an appropriate size baking pan and cover with foil.
  2. Bake at 350°F for 30 minutes then remove the foil and bake for five minutes more or until browned slightly. Serve this as a side dish for meat, poultry or fish.

Serves 4 to 6 people

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PomegranateCupcake

Pomegranate Cupcakes

Recipe by Miriam Pascal, founder of overtimecook.com

Ingredients:

1/2 cup oil

3/4 cup sugar

1 tsp vanilla extract

1/2 tsp salt

1/2 tsp baking soda

1 tsp baking powder

2 eggs

11/2 cups flour

1/2 cup pomegranate juice

Pomegranate Glaze Ingredients:
11/2 cups powdered sugar
2 to 3 tbsp pomegranate juice, divided
pomegranate seeds, for garnish, optional

Instructions:

  1. Preheat oven to 176.6⁰C (350°F). Line a standard 12-cup cupcake pan with paper liners; set aside.
  2. In the bowl of an electric mixer, on medium speed, beat together oil and sugar until smooth and creamy.
  3. Add vanilla, salt, baking soda, baking powder and eggs. Beat until combined.
  4. Alternately add half the flour and half the pomegranate juice, beating after each addition until incorporated.
  5. Spoon batter into prepared pan, filling each cup about three-quarters full.
  6. Bake for 16 to 18 minutes, until the tops are set. Remove from oven; cool completely before glazing.
  7. Prepare the glaze. In a small bowl, combine powdered sugar with 2 tbsp pomegranate juice; mix until smooth. Gradually add an additional 1 to 3 tsp juice if needed to form a thick but spreadable glaze.
  8. Dip the tops of the cooled cupcakes into the glaze, allowing excess to drip back into the bowl. Garnish with pomegranate seeds, if desired.

Yield: 1 dozen

 

 

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HotGooeyCaramelPie

Hot Gooey Caramel Pie

Recipe by Miriam Pascal, founder of overtimecook.com

Ingredients:

2 sticks (1 cup) butter or trans fat-free margarine

8 oz. cream cheese or soy cream cheese

11/2 cups brown sugar

1/4 cup light corn syrup

2 eggs

1 tsp baking soda

2 tsp vanilla extract

11/2 cups flour

1 cup caramel chips

2 ready-made graham cracker pie crusts

vanilla ice cream, for serving, optional

caramel sauce for serving, optional

Instructions:

  1. Heat oven to 176.6⁰C (350°F).
  2. In the bowl of an electric mixer, on medium speed, cream together butter and cream cheese until smooth. Add brown sugar and corn syrup; beat until smooth and creamy.
  3. Add eggs, baking soda and vanilla, beating to combine after each addition.
  4. Reduce mixer speed to low; add flour. Beat until combined. Stir in caramel chips.
  5. Divide batter between pie crusts. Bake for 30 to 35 minutes, until the centre is just set (it will still be jiggly).
  6. Serve warm with ice cream and caramel sauce (optional).

Yield: 2 pies, each 8 to 10 servings

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