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U.S. Potato Board Seminar Sparks Menu Innovation
Transcript I’m KayDee Gilkey with the U.S. Potato Update after this. Now in its seventh year, the United States Potato Board’s "Menu Innovation with Potatoes” seminar was held at the Culinary Institute of America in Napa Valley, CA this fall. This invitation only, two-day seminar, includes culinary demonstrations and hands-on kitchen sessions where chefs are challenged to look beyond the familiar -- the usual baked, fried, mashed and hash browns -- to healthful sides, starters, salads and even main dishes featuring potatoes. Meredith Myers, Public Relations Manager of the United States Potato Board says this seminar helps chefs to return to their foodservice establishments with new potato dish ideas for their menus. Myers: “From this year’s seminar, we have heard already the Hard Rock Cafe is testing a new potato idea. We have Cheesecake Factory, and they’re testing a menu idea. Oceanaire Seafood Room has already added a potato appetizer, it is a gourmet tater-tot. It is the staff favorite, and it is very popular with diners as well.” Myers also shares that chefs were amazed at the many different potato options. With growers help, the USPB was able to provide 26 different varieties of potatoes to the chefs during the two-day event. This was the U.S. Potato Update brought to you by the United States Potato Board, maximizing return on grower investment. I’m KayDee Gilkey on the Northwest Ag Information Network.
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