Videos with a purpose
Here you’ll find practical ideas for running your foodservice operations. Behind the scenes stories on how Foster Farms makes all those delicious products. Conversations with foodservice experts. And, occasionally, a few fun things.
Just like our chickens and turkeys, our video stories are simply produced and natural!
Surla’s Restaurant named to Rediscover Turkey Hall of Fame!
Passion is the official "secret sauce" at Surla's Restaurant in Modesto. That passion comes in the form of fusing all types of cuisines into new dishes every day by Executive Chef and Owner John Surla. John...
Oregon ProStart shows off the state’s best young culinary talent
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...
Are you heading to Portland for the Northwest Food Show?
Please stop by booth 415 at the Portland Expo Center April 22-23 and say hi! We'd love to chat. Serve you some delicious turkey. And we just might have a surprise or two! It's always...
Yes, there is a right way to open that turkey package!
Here's a very simple, but important, step to ensure your packaged turkey products are not accidentally contaminated when preparing your next sandwich or dish. As always, food safety first!
California Cut is new turkey favorite on menus
We recently rolled out the California Cut, a perfectly portioned turkey tenderloin that can be used in nearly any dish that uses a pork tenderloin. Plus, with all the flavor absorption and healthy benefits that...
2017 Culinary Clash | Black Bear Diner
MENU Amuse Bouche – "Jive Turkey Pop,” bite-sized balls from Foster Farms Ground Turkey, ground pork, egg, Italian seasoning, panko breadcrumbs, kosher salt, ground black pepper and chopped parsley. Pops served with cranberry jalapeño chutney....
2017 Culinary Clash | BJ’s Restaurants
MENU Amuse Bouche – “Asian Ahi Tartare”. Ahi tuna in a poke sauce topped with a wasabi guacamole, mango relish, wontons strips and topped with a spicy Sriracha mayo. Entrée – “Cokieyaki,” a stir-fry of three different FreshPoint baby beets,...
2017 Culinary Clash | Fleming’s Prime Steakhouse
MENU Amuse Bouche – Mango gazpacho topped with Colossal Crab . Entrée – Foster Farms Turkey Tenderloin stuffed with FreshPoint beet greens and quesillo, Coca-Cola mole, avocado crème fresh, and a beet and corn relish....