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 gurus Tim McConnell and Dennis Crenwelge. In this Wing It Podcast, Tim and Dennis chat with podcast host Chef Andrew […]
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 in our latest Wing It! podcast.
Portion size isn’t the only way to create lighter, healthier menu items. In this Wing It! podcast, Chef Andrew Hunter provides a few hints on how to create a substantial, fulfilling meal using turkey… all with fewer calories and carbs. Listen in!
This could be the most creative, flexible and delicious turkey portion you’ve never heard of! We call it the California Cut — perfect for salads, entrées, appetizers and more! Chef Andrew Hunter reveals the California Cut in this Wing It podcast below.
The trend towards using fresh and local food products in restaurants, cafeterias and other food establishments often begs a secondary question. For the freshest flavor, should raw turkey be used? There are pros and cons to using raw versus pre-cooked turkey. Either will provide an amazing eating experience. But Chef Andrew explains in this Wing It! podcast […]