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  • VOL 08, ISSUE 01 • WINTER 2020
Chef Picks

Chef Picks

Wish you had a chef’s mind? Well, we can get you a sneak peek into two very creative chefs and their culinary expertise using products from Reinhart Direct, Gourmet and Specialty Imports. Reinhart Direct partners with Gourmet Foodservice, providing the highest quality, origin-specific products available, from Alaska, Hawaii, Australia, Italy, Spain, France, Belgium, and other regions of the world. Reinhart Direct is a virtual one-stop shopping experience for all of our customers’ high-end culinary needs.

Chef Kevin Nash – Eastern PA DIVISION

I chose this recipe out of nostalgia. As chefs the people that we work with become integral in our lives as much as family would be to a person in any other vocation. Chefs have to be willing to learn techniques from other chefs who come through their kitchen. I was very lucky to have mine guided by Peter Dougherty. He shared this recipe with me, I will be forever grateful to Peter for his tenacity and incredible culinary talents. With a few tweaks I have shared it with you all.

63 Degree Egg with Truffles, Chicory & Asparagus

  • 1 each Large white eggs
  • 4 oz. Radicchio Lettuce
  • 4 oz. Asparagus
  • 1/8 oz. Summer Truffles
  • 1/8 oz. Red Orange Balsamic Vinegar Reduction
  • 1 oz. Extra virgin olive oil
  • 1/8 oz. Coarse kosher salt
  • 1/8 oz. Cracked black pepper


Set your Joule app temperature to 145.4°F - 63°C. Place the egg in the shell in the preheated water for 1 hour. Lightly brush the chicory (radicchio) and roast on grill for 2 minutes. Peel the bottoms of the asparagus and brush with oil and grill for 3 minutes. Place the roasted products in the center of the plate. Now take the egg out of the water and remove from the shell over the vegetables, the white and the yolk will be cooked evenly.

Chef Paul Young – Corporate

This salmon dish really brings me back to my French roots of cooking. The salmon is subtle yet packed with flavor. The buerre blanc adds another layer of body to complement the meal as a whole. The wild smoked salmon stands front and center in this recipe and is quickly becoming one of my favorites. Bon appetit!

Wild Alaskan Salmon with Lobster Buerre Blanc

  • 1/8 each Parsley
  • 1/8 each Lemon Choice zest & juice
  • 1/2 tsp. Whole peeled garlic
  • 1/8 oz. Chopped scallions
  • 1/4 tbsp. Base lobster
  • 1 oz. Sauterne cooking wine
  • 1 oz. Red wine vinegar
  • 4 oz. Diced unsalted butter
  • 1 tbsp. Half and Half creamer
  • 2 oz. Smoked salmon
  • 1/4 each French baguette


For the buerre blanc: In a sauce pot, mix together the red wine vinegar and white wine. Reduce until there is only 2 tsp of liquid. Over medium heat add the half and half, and the butter, whisking in one pat at a time until emulsified. Add the lobster base and season if needed. For the gremolata: Mix together the green onion, lemon juice, lemon zest, parsley and garlic. Season with kosher salt. Grill the sliced baguette until crisp. To plate, pool the buerre blanc sauce on the bottom of a plate or shallow bowl. Place the wild salmon on top and sprinkle with the gremolata. Place the grilled crostinis around for serving.

Summer Truffles

Product #KF434
Cost effective compared to winter truffles. Great upsell to shave into soups, entrees, risotto or pasta dishes.
Chef Notes: Summer truffles have a pleasant truffle flavor, great sizing and subtle aroma. Truffles are indeed a luxurious accoutrement to any dish- and these summer truffles complement them all

Citrus Mix Garnish

Product #LA534
Great for garnish with anything that needs that citric boost. Works well on salads, poultry fish, soups, etc.
Chef Notes: One of Chef Paul’s favorite mixes. Very versatile and flavorful, these greens give a little hint of acidity to any salad or garnish as well as providing a fresh crisp bite to any dish.

Pomegranate Arils

Product #KC458
Garnish for salads or desserts. Add them in baking and pastry kitchen to produce tarts, breads, muffins, souffles etc. Behind the bar they are great as an interesting finish in martinis, champagne cocktails or muddled in mixed drinks.
Chef Notes: I have had the pleasure of using this fruit on numerous occasions. My favorite application for this is a simple duck breast rendered with the juice of the pomegranate. The juice would saturate just deep enough to give the breast a mock smoke ring – as if it was smoked. Then I would simply make a quick pomegranate gastric to further enhance the dish.

Wild Smoked Alaskan Salmon

Product #KH114
This salmon is sought after for its leaner, firm texture and bright red colored flesh.
Chef Notes: The smoked wild Alaskan salmon is perfect! It not only has a well pronounced wild salmon flavor, but the natural oils add to its bite and mouthfeel.

Edible Flowers

Product #KB074
Garnish these flowers on desserts for an added touch. For an elegant finish, crown these flowers on top of a white cake for Mother’s Day or even weddings.
Chef Notes: Fantastic for garnish and flavor. Whether it be a salad, dessert, charcuterie platter or anything else, these flowers provide a beauty and interesting twist on the plate.