Bon Campo introduces 'Trattoria' line of specialties
Bon Campo introduces 'Trattoria' line of specialties
Bon Campo announced the launch of Trattoria, a new line of specialties, featuring renowned chef Mathieu Frey who has created easy-to-follow recipes for normally hard-to-sell items like baby chokes, fennel, baby bok choy, baby eggplant and leeks.
In the Bon Campo tradition, the new Trattoria line will create sales by educating the American consumer with "real recipes for real people."
Bon Campo's philosophy has always been to create a line that is narrow and deep with generally fewer products than its competitors.
"We have hired a celebrated European chef who has created simple yet delicious recipes for the types of produce that are not typical to most Americans," said Merex founder Dave Blumberg. "Chef Mathieu Frey's approach is to get more Americans over their 'fear factor' about vegetables they don't normally use by creating recipes so simple and tasty they become a regular feature at the dinner table."
Chef Frey is a native of France and has cooked for Presidents Clinton and Bush as director of special events for New York's famed Daniel Boulud. He also is former sous chef of New York's Essex House Hotel.
"I chose these items to start because while I see them everywhere, they are not always the first choice for Americans. I believe my recipes will help move these items off the shelves," said Chef Frey.
Merex Corp. is backing its new line with a promotional campaign that will involve TV and store appearances for Chef Frey and tasting opportunities at the retail level. Chef Frey recently appeared on cooking shows in the New York area to promote the Trattoria line in the Stew Leonard stores in those areas. His passion for food is easily identifiable in his recipes that are simple yet delicious.
In the Bon Campo tradition, the new Trattoria line will create sales by educating the American consumer with "real recipes for real people."
Bon Campo's philosophy has always been to create a line that is narrow and deep with generally fewer products than its competitors.
"We have hired a celebrated European chef who has created simple yet delicious recipes for the types of produce that are not typical to most Americans," said Merex founder Dave Blumberg. "Chef Mathieu Frey's approach is to get more Americans over their 'fear factor' about vegetables they don't normally use by creating recipes so simple and tasty they become a regular feature at the dinner table."
Chef Frey is a native of France and has cooked for Presidents Clinton and Bush as director of special events for New York's famed Daniel Boulud. He also is former sous chef of New York's Essex House Hotel.
"I chose these items to start because while I see them everywhere, they are not always the first choice for Americans. I believe my recipes will help move these items off the shelves," said Chef Frey.
Merex Corp. is backing its new line with a promotional campaign that will involve TV and store appearances for Chef Frey and tasting opportunities at the retail level. Chef Frey recently appeared on cooking shows in the New York area to promote the Trattoria line in the Stew Leonard stores in those areas. His passion for food is easily identifiable in his recipes that are simple yet delicious.
