Versatility And Value Are Ingredients For Survival In Foodservice Industry

"Many corporate chefs at chain restaurants, as well as those heading up fine-dining kitchens, say now - during a time of economic hardship - is the time to maintain or improve food quality, not decrease it," according to Nation's Restaurant News.* It is essential for foodservice operators to use high-quality ingredients that add the value their customers demand in their establishments.

Providing chefs with numerous ways to add value to dishes, Athens Fillo Dough and Athens Mini Fillo Shells are versatile, upscale-looking ingredients that can be incorporated into all courses of the meal. Because of their thin layers and flaky texture, both fillo items enhance the visual appeal of dishes, adding value before customers lift their forks. Shapeable Athens Fillo Dough adds crispy elegance to hors d'oeuvres, entrées and desserts, while portion-controlling Athens Mini Fillo Shells produce easy appetizers and desserts.

By simply wrapping beef, chicken or fish in Athens Fillo Dough, chefs can transform a smaller portion of meat into an attractive culinary centerpiece that no one would mistake for a trimmed-down dish. In addition, chefs can adapt fillo dishes to take advantage of food prices that decrease seasonally. Creative hors d'oeuvres and desserts made with fillo dough, such as blossoms, purses and tubes, deliver the look of upscale items even with less expensive ingredients.

Upside-down Mini Fillo Shell Dumplings are an eye-catching example of a low-cost main ingredient combined with Athens Mini Fillo Shells to create a first-class appetizer:

Upside-down Mini Fillo Shell Dumplings

Ingredients
40 ounces ground pork
1 ounce fresh ginger, grated
1 ounce chives, minced
1 ounce cilantro, minced
1/2 ounce chili paste (sambal oelek)
1 ounce soy sauce
45 Athens Mini Fillo Shells
2 ounces oil
1 ounce Sriracha
6 ounces mayonnaise
1/2 ounce black sesame seeds
16 ounces prepared seaweed salad (optional)

Mix the ground pork with the ginger, chives, cilantro, chili paste and soy sauce. Tightly pack Mini Fillo Shells just over level with ground pork mixture. Over medium-high heat sear meat side down in a little oil to brown the underside of the meat filling. Finish in 350°F oven, keeping shells upside down. Cook until shells are golden brown and the filing inside is fully cooked, about 6-10 minutes. Mix the Sriracha with the mayonnaise.

Serve the dumplings inverted (shell side up) with a small amount of the sriracha aioli piped on the top of each "dumpling." Sprinkle on a few black sesame seeds.

Yield: 15 portions

For more foodservice recipe ideas including costing, information or to find a local distributor, visit www.athensfoods.com/foodservice.

*Parseghian, Pamela. Nation's Restaurant News Online. "Upgrading quality during downturns." http://www.nrn.com/article.aspx?id=365720

About Athens Foods

Athens is the world's largest producer of fillo dough and fillo products, including convenient, pre-baked Mini Fillo Shells. With more than 50 years of experience perfecting fillo, Athens is committed to continually creating new recipes, high-quality appetizers, baklava and a full array of fillo delicacies. For more information, visit www.athensfoods.com/foodservice.

SOURCE: Athens Foods