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Gourmet Newswire

Idaho Potato People Offer Perfect Potato Salad Recipes

During peak picnic season, make sure your spread is complete with the perfect potato salad. With more than 100 potato salads in its rich recipe database, as well as tips from the experts and how-to videos, the Idaho Potato Commission’s (IPC) website is your top resource for this popular summer side dish.

“Through analytics we know that close to 70 percent of the visitors to our website during the summer months are looking for recipes or tips to help them make the perfect potato salad,” explained Frank Muir, President/CEO of the IPC. “Our new recipe database, Ask Dr. Potato question and answer forum, and abundant how-to videos on our YouTube channel demonstrate how and why Idaho® potatoes are the ideal potato for summer salads.”

Recipes
Hot, cold, traditional, or with a twist, there are so many different mouth-watering Idaho potato salad recipes that you can serve a new one to your family every day during the summer months. It’s hard to resist the traditional potato salad with mayonnaise and hardboiled eggs, but if you’re looking for a light and nutrient-dense option, try the Asparagus and Idaho Potato Quinoa Salad with Orange Parsley Dressing. Loaded with flavor, textures, and important vitamins and minerals, this dish can stand alone as a vegetarian meal or accompany your family’s favorite protein. Did we mention it’s gluten-free, too?

Dr. Potato
There isn’t a potato-related question that Dr. Potato can’t answer. The number one trending question this season is, “How long does potato salad last in the refrigerator?” Here is Dr. Potato’s response: “Did the salad get made up and then refrigerated right away, and you just have some left over? If this is the case then it should easily last three to four days. Was the salad used at a picnic and then placed back in the refrigerator? Then probably no more than the next day, if that. I usually don’t recommend saving the salad after it has sat out in the heat at all.”
To read more on this topic and other popular potato-related questions, please visit http://foodserviceblog.idahopotato.com.

YouTube How-to Videos
If you have always wondered how to make your potato salad look as good as the pros, try visiting the IPC’s library of videos.  Popular food blogger Average Betty shows how she makes her “pota-totally” awesome salad, Roasted Red Potato Salad with Arugula, Blue Cheese, Cranberries, Candied Pecans and Balsamic Dressing.  This salad is so flavorful and easy-to-make there’s a good chance you’ll want to serve it at your next meal!

To go directly to the IPC’s potato salad recipe collection, visit: http://recipes.idahopotato.com/allthingspotatosalads

Kroger Names Scholarship Award Winners

The Kroger Co. has announced 366 winners of the Kroger Scholars award for 2014-2015 school year. Each student will receive $1,000 to assist with post-high school educational expenses.

“We are so proud of each one of these young men and women who have demonstrated a commitment to learning and hard work,” said Lynn Marmer, Kroger’s Group Vice President of Corporate Affairs and president of The Kroger Co. Foundation. “For so many parents, sending a child off to college is at once a pride- and anxiety-inducing experience. We hope these funds will make it a little easier for our associates and their children as they transition to studying beyond high school.”

The 2014-2015 Kroger Scholars come from 29 states.  A full list of scholarship winners by state is available at http://www.thekrogerco.com/community/kroger-scholars.

Kroger Scholars is a company-wide program of The Kroger Co. Foundation, and is open to children of associates who work in the Kroger family of stores, have at least two years of service and work a minimum of 1,000 hours per year.

Funds can be used at any accredited two- or four-year college, university or vocational program.

Scholarship America, a leading national scholarship manager, selected recipients based on a broad range of criteria including scholastic performance, work experience, extra-curricular and volunteer activities and a statement of goals and aspirations.

Since launching in 2008, Kroger Scholars has provided more than $2.2 million in awards to more than 2,200 families.

Kroger, one of the world’s largest retailers, employs more than 375,000 associates who serve customers in 2,640 supermarkets and multi-department stores in 34 states and the District of Columbia under two dozen local banner names including Kroger, City Market, Dillons, Food 4 Less, Fred Meyer, Fry’s, Harris Teeter, Jay C, King Soopers, QFC, Ralphs and Smith’s.  The company also operates 786 convenience stores, 320 fine jewelry stores, 1,240 supermarket fuel centers and 38 food processing plants in the U.S.  Recognized by Forbes as the most generous company in America, Kroger supports hunger relief, breast cancer awareness, the military and their families, and more than 30,000 schools and grassroots organizations. Kroger contributes food and funds equal to 200 million meals a year through more than 80 Feeding America food bank partners.

Bauli Launches Line of Traditional Italian Desserts in U.S.

Bauli, a creator of authentic Italian holiday cakes and pastries, is announcing its official launch in the United States. Bauli products are now available at retailers, including Fairway, Whole Foods and Duane Reade stores nationwide. Bauli’s line of products will introduce traditional Italian desserts to the U.S. market, guaranteeing the highest quality of natural ingredients to customers.

Bauli shotRooted in Verona, Italy with history dating back to 1922, today, the Bauli family business maintains the same dedication to excellence that it started over 80 years ago. Bauli prides itself in having combined the skill of homemade recipes with high technology to bring authentic Italian baked goods and holiday products to consumers. With respect for traditions and ancient recipes, Bauli products are oven baked and made with no preservatives, no artificial colors or flavors and no genetically modified ingredients and are kosher certified. The Bauli family’s guiding principle has always been a desire for excellence.

Bauli PanettoneBauli’s core products include Il Panettone di Milano, the traditional and most famous Italian Christmas bread, loaded with candied citron, lemon zest and raisins; Il Pandoro di Verona, a pan d’oro or golden bread, which is a traditional Christmas bread from Verona that’s baked in a special star-shape mold, sprinkled with confectioners’ sugar and made with real eggs, which gives it the beautiful golden color; and its everyday croissant treats, which include chocolate cream, vanilla custard, and cherry jelly. In addition to these core products, Bauli is also offering its specialty Italian treats for the U.S., including Il Budino, a moist cake with delicate chocolate filling, exquisite chocolate icing and dark chocolate decorations, and La Bavarese, a soft pan d’oro dough with delicate custard cream and sugared cocoa filling. Bauli’s authentic products are the ultimate holiday hostess gift, arriving in a beautiful packaging, Il Panettone and Il Pandoro are an awaited Christmas tradition at many family tables throughout Italy, uniting the love of family, friends and food. Bauli products are a delicious Italian tradition that’s perfect for sharing with family and friends just like in Italy, and great for making delicious recipes, including panettone pudding and orange ricotta panettone ‘shortcake’.

Gardens for Good Grant Winners Named

Nature’s Path Organic Foods has named the winners of its fifth annual Gardens for Good Grant, which helps put organic community gardens where they will serve those who need them most. The three deserving non-profit organizations to receive grants are Franklinton Garden in Columbus, Ohio, Mercy Gardens in Decateur, Illinois, and Growing Chefs, Vancouver, British Columbia.

“It is a true privilege to support these incredible organizations that are making significant changes in their local communities and who share our vision to provide organic food for those who might not have access to it,” said Arran Stephens, Co-CEO and Co-Founder of Nature’s Path. “We are honored to have them as partners on the path towards leaving the earth better than we found it.”

Out of the 136 entries from non-profit organizations making an impact at the local level, the three winners rose to the top. They were among nine other finalists who earned the most public support by way of online votes, and were ultimately selected based on the compelling, empowering and inspirational nature in which they described their organic garden project; the feasibility to establish and maintain the garden; and demonstrated community need. The organizations will each receive a $15,000 cash grant for their community garden project, and technical design and production mentorship provided by Organic Gardening magazine.

About the Winners

Franklinton Gardens is a nonprofit urban farming and healthy food advocacy initiative in Columbus, Ohio that strives to build a critical consciousness about the potential of urban agriculture to positively transform the urban landscape. Franklinton Gardens maintains a 2-acre urban farm comprised of seven different gardens distributed throughout the neighborhood.  Produce from the gardens is donated to food pantries, community meals, and after-school children’s programs and is sold at three EBT-friendly markets that the organization helped establish in the neighborhood. Franklinton Gardens has a number of additional food-based projects in the works, including the development of a community composting campaign, the remodeling of a neighborhood church’s kitchen to host food processing workshops, and the development of a neighborhood edible perennial orchard-nursery. Franklinton Gardens will use the Gardens for Good Grant to remodel a vacant building to be used as a creative workspace that will provide long-term support for urban agriculture in Central Ohio.

 

Mercy Gardens is a project collaboration between two non-profits in Decatur, Illinois, that will bring healthy, organic food to approximately 300 food insecure men, women, and children daily, as well as train low-income citizens to become organic gardeners. The idea was born between Decatur Is Growing Gardeners (DIGG), an urban farming initiative whose purpose is to create entrepreneurial opportunities for low-income residents through growing vegetables and fruits sustainably, and The Good Samaritan Inn, whose mission is to maintain a community program to serve nutritious meals to the hungry and economically disadvantaged. With the Gardens for Good Grant, they plan to turn empty lots into organic urban gardens. One area will be used to create an interpretive garden utilizing recycled materials and alternative methods such as living fences and vertical gardens to serve as a showcase to the community and a potential place for agritourism activities. The other area will be used to create a garden more intensely focused on production. Both will be incorporated into a job skills training program teaching low-income people agricultural, construction, and interpretive skills. The Inn is also committed to using the produce from the garden to serve in its kitchen, which will result in around 103,000 meals served with organic, local produce annually.

 

The Growing Chefs! Classroom Gardening Program inspires kids with a love for growing and eating healthy food through direct experience – getting their hands in the dirt, caring for growing plants, and harvesting and cooking their own vegetables. A volunteer chef partners with the students to plant organic, indoor windowsill gardens consisting of fast-growing vegetables, such as beans, peas, lettuce, and arugula. The chefs return to the classroom every two weeks for 3.5 months to help the students care for their organic windowsill gardens and lead lessons on healthy eating, gardening and plant growth, local and urban agriculture, and healthy food systems. At the end of the program, the chefs help the students harvest their vegetables and teach them to cook delicious meals with the food they grew. Students learn nutritional information and gardening and cooking skills to take home and share with their families and communities. The Gardens for Good grant will help bring the program to 46 classrooms, eight communities, and more than 1300 children.

Karoun Dairies Yogurt Spreads Awarded at ACS

 

OriginalOnWood_2_CCKaroun Dairies‘ 2014 product launch, Blue Isle Mediterranean Yogurt Spreads, wins first place in the “Labneh, Greek Style Yogurt and Other Strained Cultured Products” category at the annual 2014 American Cheese Society Awards, which took place from
July 29 – August 1 in Sacramento, California.
The 2014 ACS Judging & Competition saw 1,685 entries of cheeses and cultured dairy products from 248 companies in North America. Among them, Karoun Dairies received two awards to add to its growing collection.
“We’re honored by the ACS and their acknowledgement of the quality of the products we produce. We use hand-crafted traditional methods of blending, aging, and fermenting all of our probiotic rich yogurt spreads,” states Mr. Rostom Baghdassarian, COO for Karoun Dairies. “This year, we introduced Blue Isle Mediterranean Yogurt Spreads, as we’ve seen a major demand for healthier, Mediterranean-style spreads. Blue Isle is a fresh, tasty, and health conscious alternative to traditional cream cheeses.”
Karoun Dairies’ winning products at the American Cheese Society 2014 awards include:
Labneh, Greek Style Yogurt and Other Strained Cultured Products: first place - Blue Isle Original Mediterranean Yogurt Spread
Crème Fraiche and Sour Cream Products – Made From Cow’s Milk: second place – Canadian Style Sour Cream
Stack_1_4_CC_sharpenOver 1,400 members strong, ACS is the leading organization supporting the understanding, appreciation, and promotion of farmstead, artisan and specialty cheeses produced in the Americas. ACS hosts North America’s foremost annual educational conference and world-renowned cheese judging and competition.
Blue Isle Yogurt Spreads are distributed by Karoun Dairies, Inc., a second-generation family business with multiple awards for excellence in the cheese and dairy industry. Accolades include World Cheese Awards, World Championship Cheese medals, U.S. Championships, American Cheese Society medals, and California State Fair awards to name a few. Karoun produces some of California’s finest specialty cheeses; using century-old and handmade methods. All 130+ SKUs are made from ultra-premium ingredients, including premium milk from cows that are free of artificial hormones, BGH/rBST, and are Real California Milk certified.

 

The Moose Lodge Collection from Gourmet du Village

 

gourmetduvillage mooseThis collection from Gourmet du Village brings back some of the company’s traditional, holiday best tastes, such as Creamy Eggnog, Cranberry Cider, or classic favorites such as Minty Humbugs or their Double Truffle Hot Chocolate. These tastes combined with the striking graphic appeal of traditional tartan for the holidays; with a bold moose design. This collection brings back memories of the mountain lodge, birch log decoration, the open stone fireplace, warm and inviting. Perfect for gifting or to enjoy after a refreshing winter walk in the snow or romantic sleigh ride.

This new product along with Gourmet du Village’s entire new collection of gourmet gifts can be seen at showrooms in Dallas, Atlanta, and Philadelphia.

 

California Table Grape Growers Award Scholarships

Nine high school graduates from the table grape growing regions in the San Joaquin and Coachella valleys of California were recently awarded scholarships on behalf of California’s table grape growers.

Five of the scholarships were awarded to children of table grape field workers: three $20,000 scholarships to four-year universities and two $3,500 scholarships to two-year colleges. Four $20,000 scholarships to four-year universities were awarded to students majoring in agriculture-related fields.

For 30 years, California’s table grape growers have funded the nation’s first worker-focused scholarship program. The program has awarded over 100 scholarships to field workers and their children from the table grape growing regions in California. A few years ago scholarships were added for students living in the table grape growing regions who plan to pursue careers in agriculture.
“The 2014 scholarship recipients are all very talented and motivated individuals, with a variety of career interests,” said Kathleen Nave, commission president. “These scholarships are one of the ways that California’s table grape growers encourage and support education in their local communities.”

Scholarships will be offered again next year, with applications for 2015 available in the fall of 2014 at www.grapesfromcalifornia.com.

MauiGrown Coffee Wins Cupping Awards

 

On July 18, 2014, MauiGrown Coffee reaffirmed its coveted place in the coffee world by capturing first place for its Maui Mokka® – Natural at Hawaii Coffee Association’s 6th Statewide Coffee Cupping Competition held in Kealakekua on the Big Island of Hawaii.

The 2014 field included 77 total entries. The Commercial Division included 22 entries, 12 of which came from the District of Maui. In the Commercial Division, MauiGrown Coffee’s Maui Mokka – Natural and Aloha Hills Kona Coffee tied for first place with a score of 87.3 out of 100. MauiGrown Coffee also took second place in the Maui District Division for Maui Mokka – Natural.

According to the Maui Coffee Association’s 2014 Cupping Committee, the quality of coffees entered in this year’s competition was of the highest level, and they commended the winners for being an accomplished group of farmers who raise great Hawaiian coffee.

“Great coffee doesn’t just happen,” said Kimo Falconer, President of MauiGrown Coffee. “It takes a dedicated team of farm workers to produce award-winning coffee, and I couldn’t be prouder of our Maui Mokka team.”

The Maui Mokka variety of coffee originated in Yemen and was planted on the Kaanapali Estate by Pioneer Mill 25 years ago. Today, it is one of four exceptional coffee varietals grown and harvested in West Maui.

Maui Mokka’s small, roundish chubby beans produce a cup delightfully fused with a range of subtle chocolate flavors. During this year’s cupping competition, judges described the Maui Mokka varietal as “a winey, sparkly coffee with good acidity, nice body and hints of a fruit and nut bar. It has notes of boysenberry and blackberry and tones of cocoa and bittersweet chocolate and finishes like a good port and a cigar.”

According to Falconer, the soil and nutrition, the water cycle and the sun are just part of the process of producing a sweet coffee cherry.

“We allow the coffee cherries to stay on the tree until they turn purple which produces the maximum amount of sugars concentrated into the fruit,” said Falconer. “After harvesting we let the coffee age for almost six months in the coffee pulp to bring out the various fruit flavors. The coffee bean is then milled, bagged and sent off to our customers worldwide.”

“Roasting is also critical to bringing out the maximum flavor of the coffee,” said Jeff Ferguson, Co-owner and Manager of the MauiGrown Coffee Company Store. “We invite the public to taste the fruits of our labor at our store in Lahaina. We offer a medium roast and a dark roast to please all palates.”

For information, visit www.MauiGrownGreenCoffee.com or contact Kimo Falconer at jkimof@msn.com or 808-357-1204. The MauiGrown Coffee Company Store is located at 277 Lahainaluna Road in Lahaina, Maui adjacent to the historic Pioneer Mill smokestack, call 808-661-2728 or visit www.MauiGrownCoffee.com for information and/or store hours or to order online.

 

JBS USA Launches Beef Information Website

JBS USA has launched SwiftBeef.com, an interactive website highlighting Swift’s history of excellence while serving as a resource for retail and foodservice operators, as well as an easy-to-use source of information for today’s discerning consumer.

“SwiftBeef.com is an influential source of knowledge, from product information to recipes,” said John Flynn, JBS USA Beef Sales and Marketing team lead. “It is essential that our customers are able to easily navigate brand information and selling tools that can help strengthen their operations.”

Consumers are increasingly inquisitive about their food purchases and beef is no exception. The Swift website provides information about how the Swift brand first developed, and details the brand’s history of excellence since 1855. From boxed beef to value-added items, the Swift website presents the brand’s comprehensive product offering, which has strengthened through the years to accommodate the needs of customers. SwiftBeef.com also serves as a resource for delicious and convenient meals with its user-friendly recipe page.

“Research shows that consumers want more information about how to select or prepare beef and that they rely heavily on digital resources for guidance,” said Alexandria Tyre, Marketing Manager at JBS USA. “In addition to appetizing recipes, SwiftBeef.com features frequently asked questions, covering topics from cooking temperatures to where specific beef cuts come from.”

SwiftBeef.com gives consumers easy access to the information they desire and creates an open doorway of connectivity. The website is compatible with all portable devices, making it a convenient resource for retail and foodservice customers, as well as consumers who want to access the site on-the-go.

Swift Beef is a product of JBS USA, an indirect, wholly-owned subsidiary of JBS S.A., the world’s leading animal protein processor. JBS USA is a leading processor of beef, pork and lamb in the U.S., a leading processor of beef in Canada and a leading processor of beef and lamb in Australia. JBS USA processes, prepares, packages and delivers fresh, further-processed and value-added beef and pork products for sale to customers in more than 100 countries on five continents. JBS USA is also a majority shareholder of Pilgrim’s Pride Corporation, the second largest poultry company in the U.S. For more information, visit www.jbssa.com.

Jarlsberg Now in Mini Snack Size

 

Jarlsberg® Cheese, a nationally recognized premium quality brand, is now in a mini snack size. Available in a 30 count UPC barcode for individual sale—in a display ready case for immediate placement in the refrigerated case—Jarlsberg Cheese Minis offer convenience stores, drugstores, retail, institutional and hospitality foodservice channels profit opportunity that taps directly into current consumer demand for all-natural and fresh, ready-to-eat formats of favorite brands.

Each 20g portion-sized Jarlsberg Cheese Mini is just 70 calories and a good source of calcium and protein. Dipped in wax and wrapped in cellophane to replicate the popular Jarlsberg wheel, it’s mild, mellow and nutty flavor makes it a delicious grab-and-go alternative choice to sugary snacks. Jarlsberg Cheese Minis are also available in a 50 count bulk case, with or without UPC, offering a wide range of foodservice channel applications.

For more information, contact Deborah Seife, General Manager – Marketing,dseife@norseland.com.

 

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