Omaha Steaks today introduced the Private Reserve Rib Crown Steak into its complete line of premium beef and gourmet foods. The Rib Crown Steak, known for superior marbling, flavor and tenderness, joins the company’s extensive line of steak cuts including the filet mignon, boneless strip, top sirloin, ribeye and flat iron. Long regarded as a favorite among steak lovers, the rib crown steak combines the best of the rich, juicy flavor of a ribeye with the tenderness of a filet mignon.
“We are proud to introduce our customers to the rib crown steak –the crown jewel of the ribeye,” said President and fifth-generation family owner Bruce Simon. “This coveted cap steak is perfectly trimmed from the most prized part of the ribeye and is known for exceptional tenderness. Our new rib crown will soon be one of your all-time favorite steaks.”
Chefs who recently sampled the new Omaha Steaks Rib Crown Steaks agreed with the “crown jewel” status, sharing a multitude of mouth-watering comments:
“The steak is very well marbled and delicious grilled with a simple salt and pepper rub.”
Chef Bobby Mekiney
“The rib crown steaks have great flavor and texture.”
Executive Chef Chip Hawkins
“The rib crown steaks are amazingly tender. I did a simple beef dry rub with some olive oil, grilled it to medium rare and finished it with a chimichurri butter. Delicious.”
Editor – Grilling.com
For more information about the Private Reserve Rib Crown Steak visit www.OmahaSteaks.com.
MilkSplash™, a new milk flavoring designed for kids, is launching this week in select Target stores, and nationally at Walmart and other retailers in April.
Created and marketed by North Carolina-based S&D Beverage Innovations, MilkSplash has a variety of great-tasting flavors, fun colors and engaging characters such as Cocoa Loco, Sir Strawberry Swirl™, Orange Cream Dream, Cookies ‘N Cream and Jammin’ Banana – with more to come.
“We created MilkSplash to give kids lots of wonderful options to flavor their milk because research shows nearly seven in 10 kids drink more milk when it’s flavored – and we know that kids need to drink more milk,” said Dr. Maya Zuniga, Director of Product Innovation at S&D. “With milk consumption declining for decades, many children miss out on the recommended amount of milk and its essential nutrients, including three that are of most concern – calcium, vitamin D and potassium.”
“Moms are also concerned about the amount of sugar in the beverages their children drink according to a recent nationwide survey, so they’ll be pleased to know that MilkSplash is zero calorie,” adds Dr. Zuniga.
Following in the footsteps of liquid water enhancers and the positive impact they have had on water consumption, MilkSplash milk flavoring is doing the same for kids and milk.
MilkSplash Offers More Milk Flavoring Choices
“We’re defining a new category of highly concentrated liquid milk flavorings, and offering more choices than kids have ever had before,” said John Buckner, Vice President of Marketing at S&D, who is overseeing the MilkSplash launch. “Chocolate and strawberry syrups and powders have been among the limited options for adults and kids alike – until now. MilkSplash is launching with five flavors, but there are many more in the pipeline, as well as all-natural versions of MilkSplash in development.”
Every small bottle of MilkSplash makes at least 24 servings, requiring just a gentle squeeze and simple stir to turn white milk into a delicious treat kids love that lets them enjoy milk on their own terms.
“Moms love MilkSplash because it encourages kids to make healthier beverage choices,” said Dr. Zuniga. “They also appreciate that it’s not messy like powder or syrup flavorings, and can be taken to school in a backpack or lunchbox – or dropped in a bag for a trip to the mall or the park.”
“It’s time to shake things up and add variety, delicious flavors and cute characters that will get kids excited about milk and flavoring it their way,” said Buckner. “Our dream is to have kids say to moms, ‘May I have some more milk please?'”
For more information about MilkSplash, including where to buy it, visit www.milksplash.com or call 1-855-MILKPLZ.
Emmi Roth USA, an award-winning producer of specialty cheeses, has announced the winner of its Grand Cru® Recipe Contest for Postsecondary Culinary Students. Caroline Ausman of Burlington, Wis., took top honors with her recipe for Manicotti en Croûte with Brandied Fig Sauce.
The contest, presented in conjunction with the Center for the Advancement of Foodservice Education (CAFÉ), challenged postsecondary culinary students to create a flavorful and creative pasta recipe highlighting Roth Grand Cru, a washed rind Alpine-style cheese crafted in Wisconsin.
Ausman is currently enrolled as a student at the Art Institute of Wisconsin in Milwaukee and is pursuing an Associate’s Degree in Baking and Pastry. She attributes her culinary and pastry passion to working alongside her mother in the family kitchen while growing up.
“I truly feel at home in the kitchen, working with my hands and creating from scratch. This contest was an amazing opportunity for me to showcase what I love doing,” said Ausman. “Although developing the recipe was a tremendous, and sometimes challenging, process, I really learned a lot!”
The panel of Emmi Roth USA contest judges were impressed with the flavor and versatility of the recipe, remarking that the application “takes pasta in a whole new direction” and could be served as an appetizer or a savory dessert.
“We received so many fantastic recipes and were inspired by the passion and creativity shown by all of the entrants. Ms. Ausman’s recipe impressed us for its flavor, sophistication and elegance,” said Regi Hise, Director of Culinary Development at Emmi Roth USA. “We’re always looking for innovative ways to feature our cheeses in culinary applications, and manicotti wrapped in phyllo is a creative and delicious concept. The sweet flavors of the brandied fig sauce balance wonderfully with the savory Grand Cru manicotti filling, and the phyllo adds great texture – the recipe was a clear winner.”
Ausman’s first place finish, out of more than 35 entries from across the country, earned her $2,000 and registration and lodging accommodations at the upcoming National Restaurant Association (NRA) Show, May 17-20, in Chicago. Ausman’s winning recipe will be served at the Emmi Roth USA Cheese 4 Chefs table during the NRA Show.