Take a classic barbecue sandwich and switch it up with shredded Foster Farms Mesquite Smoked Turkey Breast. Add in a tangy sauce and you have a winner! Learn more about the contest. Judges loved the homemade coleslaw that topped off this delicious sandwich.
This Reuben Sandwich featuring Foster Farms Turkey Pastrami was dressed up with an extraordinary Thousand Island sauce that had folks coming back for more. The sandwich was so good it was one of three finalists during our contest at the 2018 Northwest Food Show. Learn more about the contest. Judges loved the Dijon mustard-based dressing […]
This Greek Turkey Sandwich, featuring Foster Farms Honey Roasted and Smoked Turkey Breast, was one of three finalists during our sandwich contest at the 2018 Northwest Food Show. Learn more about the contest. Judges commented its creative use of hummus made it a real stand-out!
In this Wing It! podcast episode, the tables are turned on host Andrew Hunter as he’s interviewed for the Boiled Down podcast, sponsored by the Oregon Restaurant and Lodging Association. Below is Andrew’s segment when he chats with Greg Astley, ORLA’s director of government affairs and the Boiled Down podcast host. And check out the […]
Once again, we were honored to have culinary students from Portland’s Cleveland High School join us in the Foster Farms booth. This year we had the added twist of three student teams competing to see who could come up with the most popular sandwich! The contest was incredibly close! In the end, however, the Turkey […]
Mother’s Day remains the busiest holiday for many restaurants. And while buffets seemingly rule the day, the National Restaurant Association says 62 percent of mom’s day celebrations feature casual dining versus just 15 percent with buffets. Dinner also is the favorite time for celebrating — not brunch! This got us thinking that some restaurants might […]
Menu Appetizer: Ricotta mascarpone agnolotti. Entrée: Pan seared halibut with ratatouille vegetables. Dessert: Vanilla bean panna cotta.
Menu Appetizer: Pecan-crusted shrimp with crispy polenta croutons. Entrée: Herb-encrusted lamb, batonnet carrots. Dessert: Hazelnut panna cotta with blueberry sauce.
Menu Appetizer: Asparagus spears with white truffle and goat cheese mousse. Entrée: Pan-seared squab breast, braised hindquarters. Dessert: Whipped lemon curd.
The heat was on at the Oregon ProStart Invitational featuring nine culinary and five management teams from high schools throughout the state! Congrats to all the participating schools. Below is a quick recap video… with more videos on the way!
May 30-June 1, 2018
St. Louis Convention Center
School Nutrition Association Annual Conference
July 9-12, 2018
Mandalay Bay Convention Center, Las Vegas
Western Foodservice & Hospitality Expo
August 19-21, 2018
Booth 621 | Los Angeles Convention Center