Fall SCOOP

Diners today crave adventure. With millennials and Generation Z leading the way, more restaurant visitors are demanding richer, more diverse food experiences. So for our Fall Scoop, we matched renowned innovators and American locales – each known for a particular global specialty – on a food tour that inspired the products in this launch. The result: an assortment of exclusive Scoop products with Asian, Latin American and Middle Eastern influences, designed for the ultimate in authenticity, accessibility and versatility.

BEGIN EXPLORING THESE GLOBAL FLAVORS AND FIND NEW INSPIRATION –
NO MATTER YOUR Menu Type. CLICK BELOW:

 

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.

CHEF THAI DANG

CHEF THAI DANG

Chef Dang is a 2019 James Beard Award semifinalist (Best Chef: Great Lakes) whose HaiSous was a semifinalist for Best New Restaurant in 2018. It was his influence that inspired our Fall Scoop Asian flavors, including our Thai Red Curry Seasoned Popcorn Chicken, seasoned with a nontraditional curry – again validating the flexibility and fusion possibilities in Asian cuisine.


 

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.

CHEF DIANA DÁVILA

CHEF DIANA DÁVILA

Chef Dávila, a 2019 semifinalist for the coveted James Beard Award (Best Chef: Great Lakes), saw her Mi Tocaya restaurant selected in 2018 as a semi-finalists for Best New Restaurant. Emphasizing the influences of many regions and styles in Latin American cuisine, Chef Dávila consulted with our team in developing delicious dishes like our All Natural* Al Pastor.


 

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.

CHEF SAMEH WADI

CHEF SAMEH WADI

Chef Wadi is a five-time James Beard Award Rising Star Chef of the year semifinalist and author of “The New Mediterranean Table.” Chef Wadi’s input helped lay the foundation for dishes like our All Natural* Beef Shawarma and reaffirmed that Middle Eastern food can remain true to its roots in a variety of applications.


 

Southern Cuisine

Southern cusineCollaborating 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.