Fall SCOOP

Asian Cuisine

Asia is a near-boundless region, with numerous culinary influences, including Korean, Vietnamese and Taiwanese. For a window into these cultures and cuisines, we were led by Chef Thai Dang on a food tour of the Washington, D.C. area, where Asian dining options abound. The interaction involved in Asian dining, including shared meals and plates, as well as the adaptability of the flavors, were inspirations during our development of this Scoop.

Latin American Cuisine

Chicago is home to some of the finest Latin American food this side of the Rio Grande, so we swept into the Windy City and asked an expert to guide our Latin American food tour. Chef Diana Dávila showcased the versatility of the cuisine and sparked our imaginations. Our All Natural* Al Pastor, for instance, demonstrated how an old favorite can be rethought for a nontraditional market, allowing an operator to make a dish all their own.

Middle Eastern Cuisine

When we arrived for a food tour in Dearborn, Michigan, we were soon reminded by our guide, Chef Sameh Wadi, that authenticity is about embracing an ingredient, or a flavor, rather than a strict obedience to tradition. Our All Natural* Beef Shawarma and Premium Cheesecake Topped with Honey and Almonds, for instance, honor the dishes that inspired them while taking their core elements to new places.

Southern Cuisine

Collaborating with US Foods^® Southern region chefs, our Scoop team cooked up new creations inspired by authentic standbys, adding even more flavor to this Fall’s launch. As tastes emerge from cuisine hubs such as New Orleans and Nashville, Southern food continues to influence kitchens across the country – including our own. Turns out you don’t have to travel to the ends of the earth for a delicious food discovery.

^{*No artificial ingredients. Minimally processed.}