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  • VOL 08, ISSUE 01 • WINTER 2020


Chef David Cunningham | Reinhart Valdosta


  • 8 oz spiedini (recipe below)
  • 4 oz escarole and white beans
  • 1 oz tomato and roasted garlic jus


  • 8 oz flap meat steak
  • 3 Tbsp seasoned bread crumbs
  • 1 Tbsp chopped parsley
  • 1 tsp minced garlic
  • ½ tsp kosher salt
  • ½ tsp black pepper, course
  • 1 Tbsp seasoned bread crumbs
  • 1 Tbsp grated Parmesan cheese
  • 1 Tbsp grated Romano cheese

Roasted tomato and Garlic Jus

  • 1 lb Roma tomatoes
  • 1 lb roasted garlic
  • 1/2 C white wine
  • 2 C chicken stock
  • 2 Tbsp flat leaf parsley, chopped
  • ¼ tsp crushed red pepper


  1. Mix breadcrumbs, Parmesan cheese and Romano cheese in a small bowl. Butterfly flap meat steak; lay flat and pound with a meat tenderizer to flatten to ¼-inch thickness, keeping meat as square as possible. Mix chopped parsley and minced garlic together. Spread garlic and parsley onto the inside surface of the meat. Season with S&P. Sprinkle breadcrumb and cheese mixture onto meat surface and tap slightly. Roll the meat, starting on the long side into roulade and fasten with 2 six-inch bamboo skewers. Grill to desired temperature by intermittently rolling. Allow to rest 2 to 5 minutes. Remove skewers and slice into ½-inch slices.
  2. Cut the tomatoes in half lengthwise and oil lightly. Place cut side down on sheet pan and roast in 400 F oven for 10 minutes. Pull out and remove skins. Return to oven for 10 more minutes. Let cool and chop. Place chopped tomatoes and all remaining ingredients in a sauce pot and simmer for 5 minutes. Reserve warm for service.
  3. To serve, shingle sliced spiedini on the front of the plate. Sauce with 1 oz of tomato and roasted garlic jus. Place casserole with escarole and white beans on the back of the plate.