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Edition-36
Dishing Up the New Year
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Bold Flavors Smart Moves
Your Menu Our Brands
Savor the Season
Sun's Out, Dine Out
Fresh Starts
Celebration of Feasts & Flavors
Catching Up On Seafood
Linguine Alle Vongole
Bistecca Alla Fiorentina
Labor & Hiring Toolkit
Summer Solutions Toolkit
Wholesome Dining Toolkit
The Holidays Toolkit
Restaurants Rise, Our Industry Responds to COVID-19
Reimagine Your Restaurant
Hungry for Choice
Fired up About Beef
Holiday Success Starts Now
Rise and Dine
Explore All Issues
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On the cover
Dive into Quality: The Story Behind Portico Oysters
8 Chef-Approved Trends to Look Out for in 2025
From Chef to Sysco Innovator
Chef Ojan Bagher's Culinary Evolution
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Recipes in This Issue
Spicy Chocolate Panna Cotta
Grand Marnier Tres Leches
Oysters Vanderbilt
Chorizo Street Corn Oyster
Parmesan Garlic Baked Oyster
Gulf Oyster on the Half Shell with Grapefruit Thyme Granita
Harissa Spiced Lamb & Chickpea Sopapilla
Concha Cream Puff
Eggplant Pinsa Sando
Oyster Bienville
Aussie Beef Bourguignon Meat Pie
BLT Fried Oyster
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Articles in This Issue
Latest Issue of Sysco Foodie
Building an Online Brand Identity
Stack Up Profits with Sandwiches
Fresh Ideas for Every Season
Culinary Tourism: Traveling with Taste Buds
Travel Tips for Foodies
Sysco Louisville Chef John Castro
Beans Mean Business
Customer Loyalty Programs that Work!
The New Sweet Spot: Desserts Made for Sharing
8 Chef-Approved Trends to Look Out for in 2025
From Chef to Sysco Innovator
Chef Ojan Bagher's Culinary Evolution
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