Podcast for the rest of us
Heck, running a food joint doesn’t leave much time for anything else. So, our Wing It! Podcast is all about convenience, brevity and learning.
Turn on an episode and listen… while rolling those forks and napkins together, wiping down the bar, or finalizing next week’s schedule.
Fully cooked French cut turkey simplifies carving stations
Foster Farms introduces a fully cooked, naturally browned French cut turkey roast with wing drummette... a perfect solution for carving stations, entrées and salads! The turkey is ready to eat right out of the package. ...
Teriyaki Turkey Reverse Salad: A classic turned upside down
This Teriyaki Turkey Salad is savory and an unexpected treat for your guests. And that's the beauty of using turkey which, as Chef Andrew Hunter explains in the podcast above, is ideal for incorporating flavors...
Panzanella Bread Salad: Turning “ends and pieces” into gold
Those "ends and pieces" you're left with after slicing pre-cooked turkey roasts for sandwiches are filled with opportunity! They hold concentrated flavors that are ideal for salads — especially premium Reverse Salads. In the Wing It podcast...
Turkey’s love-hate relationship with salt
Making turkey products with lower sodium continues to be in high demand among restaurant and foodservice operators. But keeping sodium in check and producing moist consistent turkey is a balancing act! Enter Foster Farms R&D...
Shorten turkey roasting time using these shortcuts
Is turkey roasting time using up lots of valuable oven availability? It doesn't have to with a little prep and planning. Chef Andrew Hunter outlines a fast, easy process to cook the thighs and legs...
Turkey Banh Mi sandwich reinvented with “ends and pieces”
This Turkey Banh Mi sandwich rides on the wave of the traditional version that's been a menu favorite in recent years. So, chef Andrew Hunter re-imagined the Asian classic using those ends-and-pieces of roasted Nature's Ridge...
‘Boiled Down’ podcast interviews our Chef Andrew Hunter
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...
The skinny on more flavorful turkey salad
Ready to serve a turkey salad with some pizzazz? It's all in the combination of white and dark meat... and another secret ingredient you might be throwing away! Here's another tip from Chef Andrew Hunter...