1883 was a significant year for the world menu. When French herbalist Philibert Routin selected his collection of 35 plant species from the Alps, he did more than create Chambéry Vermouth; he sparked a revolution in the world’s perception of aroma and flavor.

Today is not that different from so many years ago. Modern consumers and operators wants to know what the next big step in flavor will be, and that means searching for new and unique ingredients that challenge the traditional palate. It’s about experimenting and adjusting not only to keep up with demand but to create it. 1883 Maison Routin has a long history of doing just this. Their passionate understanding of the science behind flavor has driven them to continue innovating and inventing for generations. It didn’t take Houston’s long to see how they might enhance our syrup selection.

You need only look at a bottle of 1883 syrup to understand that this vendor is determined to provide an exceptional product. From the design of the label, the style of the bottle, to even the color of the syrup, each element is meticulously designed to entice you into giving it a taste. It’s no wonder why operators are proud to display their bottles of 1883 to customers. But the shape and weight of the glass is no comparison for what’s inside.

1883, without question, offers a premium syrup with every blend. The best ingredients are masterfully combined to elicit the perfect result for both the nose and the palate. Besides crafting a syrup that tastes phenomenal, 1883 also endeavors to make their products authentic. That’s to say that an 1883 cardamom syrup tastes like cardamom; a cayenne pepper syrup tastes like cayenne pepper! It takes a lot of effort to attain that level of fidelity, but 1883 is up to the challenge.

In addition to offering traditional flavors such as Vanilla, Caramel, and Almond, 1883 is known for its more unique options. Besides the previously mentioned spicy cayenne pepper, you’ll find cardamom, madeleine, orchid, blueberry muffin, brownie, caramelized peanut, cherry plum, and even cherry blossom syrup flavors! Whether crafting a coffee, cocktail, or any other recipe, 1883 is dedicated to providing the flavor-enhancing ingredient, no matter how specialized the flavor.

The introduction of this new brand to Houston’s catalog of syrups is meant to enhance the selection of our already existing array of flavors. We believe that 1883 is not just a new option for our customers, but a field of possibility that will compliment any existing syrup order. We look forward to helping you find how that expanded possibility can benefit your business.

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Pacific Northwest Outreach, Community partner

More than 40 years ago by Don Cline founded Pacific NW Outreach with the mission of “working hand in hand with Native Americans… physically and spiritually.” Located in Gresham, Oregon, the nonprofit organization aims to spread the Word of God to Native Americans while also providing physical assistance to relieve pain and hunger.

The organization is not sponsored or supported by any particular denomination, church, or agency; instead, it is funded through donations made by the local community. They collect and distribute food, clothing, vehicles, furniture, and other household items that have all proven to be very effective in meeting the needs of minorities who have historically experienced great difficulty in adjusting to a different culture and society. Commodity items are distributed to communities across the Pacific Northwest on multiple eighteen-wheelers.

Pacific NW Outreach also operates a Community Store in Gresham, Oregon that serves the greater Portland and Vancouver areas. Customers enjoy a wide selection of goods – from groceries to household goods – at a low price. Sales from the Community Store help provide the financial support necessary to fulfill the organization’s mission in outlying communities.

Houston’s is happy to support Pacific NW Outreach with a donation including a Torani Real Fruit Lemonade and Real Cream, Two Leaves and a Bud tea, and a variety of olives, onions, sauces, and syrups. Donations such as this one benefit many local communities directly and through sales at the Community Store.

The post Pacific NW Outreach appeared first on Houston's Blog.

Images: Blue Hills Church Food Pantry facebook page

Blue Hills Church in Kansas City is committed to being “A place to love. A place to grow. A place to experience God.” As such, they are also committed to the spiritual growth and development, educational training, economic empowerment, and social advocacy of their local community.

As a part of their commitment to their local community, Blue Hills Church started a food pantry to benefit those in need within their congregation and community. They work in conjunction with Harvesters Community Food Network (another Houston’s donation recipient) and other independent donations.

Houston’s was able to provide Blue Hills with a variety of Monin and Torani syrups, Torani Real Fruit Lemonade, Sipp soda, and Umpqua Oats Oatmeal. The nearly 260-pounds of donations will help fill the food pantry and provide warm/cold beverages for community members in need.

The post A Place to Grow: Blue Hills Church Food Pantry appeared first on Houston's Blog.

DR. SMOOTHIE – Frappes & ADDins

Leafy Greens ADDins

As summer quickly approaches and temperatures begin to rise, frappes and smoothies are becoming more popular with customers. Dr. Smoothie has introduced four new frappe flavors to the Cafe Essentials line: Chocolate Mint Chip, Horchata, Java Chip, and Kona Mocha. Touting less sugar and truer flavors, these four new “gourmet specialty frappe” flavors offer added dimension to any menu, and are sure to please your customers with their authentic taste.

With healthy veggie trends continuing to grow, Dr. Smoothie has also introduced an easy way to get your “5 [servings] a day” with their new beverage blend-ins; Dr. Smoothie ADDins are available in Leafy Green and Veggie blends, as well as the per-existing customer-favorite, Yogurt Lover’s Plus concentrate blend. Add a single scoop of these nutrient-packed supplements to any smoothie concentrate for that daily dose of fruits and veggies that your customers are looking for.

TORANI® – Chai Concentrates

Torani Tradition Chai (left) vs. current category leader (right). Credit: C. Graiff

Keeping up with current trends, Torani® has introduced Chai concentrates to their product line-up, available now in both Traditional and Spicy flavor profiles. Made with all-natural spices including cardamom, cinnamon, ginger, nutmeg, black pepper, cloves and allspice, these concentrates provide an ideal upgrade from traditional mainstream chai concentrates and offer a “well-rounded and balanced combination of sweetness, tea, and spice.” Chai has year-round appeal as it can be served hot, over ice, blended, and even “dirty” with an espresso shot. Compare Torani® Chai to your current brand and you’ll be sure to taste and see the difference!

MONIN®- Hawaiian Island & Cookie Butter Syrups

Monin® released two new innovative flavors this spring made with pure cane sugar and natural flavors: Hawaiian Island and Cookie Butter. Blending the fresh tropical fruit flavors of passion fruit, guava, and orange, Monin® Hawaiian Island syrup is an on-trend flavor that provides an “authentic, multidimensional flavor for crafting memorable specialty beverages.” Perfect for specialty coffees, milkshakes, and cocktails Monin® Cookie Butter syrup provides an indulgent coupling of spices and speculoos cookie flavoring. This versatile syrup is ideal for hot or frozen coffee beverages or specialty cocoas, milkshakes and cocktails. Both syrups are Kosher, Halal, Vegan, GMO free, dairy free, and gluten free and are now available through Houston’s!

DAVID RIO – Cub Chai Super Concentrate

Jodet, of David Rio, discussing product with a show attendee at SCAA 2016. Credit: C. Graiff

Described as the “audacious extensions of the original Cub Chai line”, David Rio recently released their Cub Chai Super Concentrate. The new 5:1 concentrate utilizes the same high-quality organic spices (cardamom, cinnamon, cloves, black pepper, and ginger) combined with organic Indian black tea for a super tasty, all natural, and vegan chai beverage. Already being served at the organization’s Chai Bar in San Francisco, Cub Chai Super Concentrate can be served hot or cold and “offers your customers a creamy, less sweet, and distinctively spicy chai latte that will have them raving.” Continuing their commitment to supporting animal welfare, David Rio has designed the packaging so that both the bottle and full shrink label are 100% recyclable. Contact us today to request a sample of this “chai perfection.”

SCAA 2016: You may have seen it…

As a redistributor in the foodservice industry, we at Houston’s like to utilize our time at industry shows not only catching up with vendors and customers alike, but also perusing the show as attendees – to see what’s new, what’s trending, and what the “next best thing” might be. At SCAA in Atlanta this past month we had the opportunity to taste new products launched by various vendors.

Add A Scoop (C. Graiff)

Crafted for those with an active lifestyle, Add a Scoop by Smoothie Essentials provides an alternative source of dailynutrients. Eighteen tasteless blends including Antioxidant, Probiotics, Energy, Protein and even a Matcha premix provide a wide variety of options that won’t affect the flavor of your smoothies, frappes, and oatmeals. All Add a Scoop supplements are tasteless as well non-GMO, gluten-free, and certified Kosher, Halal and Vegan.

Powdered frappe, gelato and specialty beverage manufacturer Frozen Bean debuted their latest project, Cocktail Lab, at SCAA. “At Cocktail Lab, we source the finest, all-natural ingredients from around the world to create rimmers that pair beautifully with your favorite beverages.” From coffees to teas, beers to cocktails, and even frappes – Cocktail Lab now allows your customers to experience their favorite beverages in new and exciting ways.

Not to miss out on the dairy-free trend, Frozen Bean also debuted a dairy-free version of their Belgian Hot Chocolate mix that substitutes coconut milk as the dairy alternative. The light coconut notes accent the sweet chocolate flavor without detracting from the creamy quality.

Industry leader in the non-dairy beverages segment, Pacific Foods, continues to promote their new Barista Series line of dairy-alternatives. Created to withstand the high heat involved with foaming, the Barista Series delivers a consistent and smooth micro-foam while complimenting the flavor of your coffee or espresso making the line “perfect for latte art.”

Making their U.S. debut, France-based Chocolaterie Monbana® (Monbana®) created a stir with their indulgent beverages in the gourmet powdered frappe and powdered chocolate segments. Started in 1934, Mobana® is now on its third generation of family owners, all of whom have had a deep passion for premium-quality chocolate. Their continued success has been attributed to respect for European traditions, the use of high-quality ingredients, and continuous innovation.

International Barista, Geoffroy Maubon, discussing Monbana with an SCAA Show attendee (C. Graiff)

Mobana® offers a wide range of extremely versatile products and flavors, providing for the needs of all establishment types in every season. From lucious frappe, to indulgent drinking chocolates and delightful dark chocolate accompaniments, Monbana® has a product to please any demographic. “This isn’t you mother’s Swiss Miss,” one attendee stated after tasting the decadent Trésor Hot Chocolate served up by famed International Barista Geoffroy Maubon. Maubon has been crucial in the development of Monbana®’s product line, developing unique recipes (both alcoholic and non-alcoholic) that highlight the versatility of these premium products, showing that frappe mixes and hot chocolates are not just for coffee shops anymore.

If you didn’t attend SCAA, or didn’t get a chance to stop by the Monbana® booth, we heavily suggest you stop by their booth (#819) at Coffee Fest in Dallas, Texas. With the help of Brandenburger-FBG, Monbana® products will be available for U.S. distributors to purchase in late-May or early-June. For more information, contact Brandenburger-FBG.

SCAA 2016 provided attendees the opportunity to experience a wide variety of new products and flavors like those discussed above. Did you attend SCAA 2016 in Atlanta? Which vendors or products were of interest to you?

The post Kicking off the Foodservice Show Season appeared first on Houston's Blog.

This Monin meal, featuring recipes from the Monin kitchen, starts light and eases into heavy and rich dishes that will leave guests feeling satisfied and full.  Try a sweet and tart cranberry pomegranate martini to start, followed by a light green salad tossed with a roasted hazelnut vinaigrette.  Pull out all the stops with an impressive entrée of pomegranate glazed rack of lamb, which ties together holiday flavors present throughout the meal.  Finally, satisfy your sweet tooth with rich and creamy chocolate & roasted hazelnut truffles for dessert.  Jump on in to your holiday Monin meal! Find the recipes below.  Happy Holidays!

Cranberry Pomegranate Martini. Photo courtesy of Monin.

 Beverage

Cranberry Pomegranate Martini

2 oz. cranberry vodka

8 oz. ice

¾ oz. Monin Pomegranate Syrup

3 oz. cranberry juice

1 wedge lime

Combine ingredients in a shaker, cap, and shake vigorously.  Strain into a chilled martini glass and garnish with lime.  

Roasted Hazelnut Vinaigrette Green Salad. Photo courtesy of Monin.

Starter

Roasted Hazelnut Vinaigrette Green Salad

1 cup Monin Roasted Hazelnut Syrup

1 cup mayonnaise

¼ cup plus 1 tablespoon sherry vinegar

2 tablespoons lemon juice

4 shallots, finely chopped

Salt and pepper

Salad greens

In a medium bowl, whisk together Monin Roasted Hazelnut Syrup, mayonnaise, vinegar, lemon juice, and shallots until emulsified.  Add salt and pepper to taste.  Toss salad greens with dressing.

Entrée

Pomegranate Glazed Rack of Lamb

Pomegranate Glazed Rack of Lamb. Photo courtesy of Monin.

2 cups balsamic vinegar

1 cup sugar

¼ cup Monin Pomegranate Syrup

Leaves from 2-3 sprigs of oregano

2 cloves garlic, peeled and minced

2 8-bone rack of lamb, trimmed

Salt and ground black pepper

Bring the balsamic vinegar to a boil in a medium saucepan, and reduce to half.  Stir in sugar and simmer until sugar is dissolved (about 3-4 minutes).  Remove from heat and cool at least 1 hour.  Once cooled, whisk in the Monin Pomegranate Syrup and set aside.

Preheat oven to 500°.  Chop oregano leaves as finely as possible and incorporate into minced garlic to make a paste.  Smear paste over all surfaces of the lamb.  Season with salt and pepper, and place bone side down on a rack in a roasting pan.  Cook in top part of oven for 5 minutes.  Then reduce heat to 375° and roast 15 minutes per pound, or until interior reaches 125°, for medium-rare.  Let meat rest for 10 minutes.  Pour any juices over meat and brush on a thin layer of glaze before serving.

Dessert

Chocolate & Roasted Hazelnut Truffles

Chocolate & Roasted Hazelnut Truffles. Photo courtesy of Monin.

6 oz. heavy cream

2 oz. Monin Roasted Hazelnut Syrup

1 lb bittersweet chocolate, finely chopped

½ cup hazelnuts, chopped and roasted

2/3 cup natural unsweetened cocoa powder

Place chocolate in heatproof bowl.  Add cream to a small saucepan over medium heat and bring to a simmer.  Pour hot cream over chocolate and let sit undisturbed for 5 minutes.  Whisk the chocolate and cream together until smooth.  Add Monin Roasted Hazelnut Syrup and stir again until well incorporated.  Then stir in the nuts.

Pour chocolate mixture in an 8×8 inch baking dish.  Cover and refrigerate until hardened, at least 5 hours.  Using a small melon baller or teaspoon, scoop a 1 inch sized ball of the chocolate mixture into your hands and roll it until its smooth and round.  Place on a baking sheet and repeat until remaining chocolate mixture is used.  Place cocoa powder in a shallow bowl.  Roll truffles in cocoa powder until evenly coated.  Store truffles in an airtight container in a cool room (around 55°F to 65°F) for up to 2 weeks.  Do not refrigerate or freeze, or the texture of the creamy chocolate will be damaged.

The post Monin Meal: Holiday Fixings appeared first on Houston's Blog.

Chocolate Fudge Latte

1 ounce Monin® Chocolate Fudge Syrup
2 shots espresso
Steamed milk

• In a 16-ounce mug combine espresso and syrup. Stir and set aside.
• Steam milk in a pitcher.
• Pour the steamed milk into mug, stir gently,
  and garnish as desired.

Iced Chocolate Cherry Latte

1 oz Monin® Chocolate Cherry Syrup
2 shots espresso
5 oz milk
Ice

• Fill a 16-ounce glass with ice.
• Add remaining ingredients and stir vigorously.
• Garnish as desired.

Chocolate Fudge Frappe

1 oz Monin® Chocolate Fudge Syrup
4 oz milk
1 scoop vanilla frappe powder
1 shot espresso
Ice

• Combine ingredients, except ice, in blender. Fill a 16-ounce glass with ice and add to blender.
• Blend until smooth and pour into glass. Garnish as desired.

Chocolate Cherry Cocoa

1 oz Monin® Chocolate Cherry Syrup
½ oz Monin® Dark Chocolate Sauce
Steamed milk

• Combine syrup, sauce, and steamed milk in a 12-ounce mug.
• Stir and garnish as desired.

**All photos courtesy of Monin

The post The Ultimate Chocolate Beverages appeared first on Houston's Blog.