Monday, January 18, 2010

Gotham Gigs

Photo: Buck Ennis

Our very own Hedy Kulka was featured in Crain's New York this week under Gotham Gigs! Way to go, Hedy!

Monday, January 11, 2010

Pupusas, You Say?

We've been eating pupusas for years -- those delicious stuffed and griddled patties of masa harina from El Salvador -- at Brooklyn's Red Hook Ball Fields. We've stood on those crazy lines for hours just waiting for two piping hot and meltingly delicious babies, always accompanied by that incredible red slaw. So imagine our surprise when we saw no less than Martha Stewart feature the recipe by Reina Soler of the Red Hook Ball Fields on a recent episode.

Sunday, January 10, 2010

Wish We Were There...

Okenagan Winter Festival of Wine

From Russia, With Love

We're sure you've heard about our new office in Moscow, but if not, you should know it is spectacular! We are lucky to have an exceptional team in place.

We're all excited about finding a permanent and beautiful home in this fascinating region and look forward to supporting our team there.

The view from the Snack Lab...


The Research Chefs Association Annual Meeting is always a high spot for us. A lot of time and effort goes into creating amazing small bites, sweets, and beverages that visitors to our booth love. And we love the chance to meet with our fellow chefs, customers, and the press.

What's in store for Phoenix this year? We're not telling, but we can promise it will be delicious! Check back here for details on where to find us at this year's RCA Annual Meeting, taking place March 17-20.

Our New Favorite Site

is Tastespotting .com.

Friday, January 8, 2010

Spectacular Beef!

I know you are probably all aware of the Beef flavors we all worked so hard on last year. What you probably don't know is that we continue to develop and add new and more specialized beef flavors to the existing portfolio. Chefs Florian and Kevin have created and recreated new gold standards to make sure our flavorists are hitting the marks.
And not only do we test and compare all the best possible cooking techniques, we go all the way back to the farm, selecting the breeds that deliver the best flavors possible and balancing that information with what we know consumers love the most. Is this tricky? Absolutely! Is it worth it? Without a doubt!

We'd stake our toques on those side-by-side tastings between gold standards and our CulinEssence line of flavors!

Bread and Gravy

It's fascinating to see the "no-knead" bread revolution taking over. We're seeing lots of new books on the topic, not to mention the various bloggers adding to the conversation. The current need/desire to do it yourself combined with the relative ease of this fast way of making homemade bread (not to mention the great smells that fill the home) have turned a whole new generation into breadbakers!