Idaho-eastern Oregon onions integral part of Idaho conference
Idaho-eastern Oregon onions integral part of Idaho conference
Two days worth of chef demonstrations at the American Culinary Federation Western Regional Conference in Couer d'Alene, ID, included one of the region's more prominent commodities, the Idaho-eastern Oregon onion.
According to Sherise Jones, marketing director for the Idaho-Eastern Oregon Onion Committee based in Parma, ID, the event was held April 15-17 and was coordinated by Idaho Preferred, a state branding promotional division of the Idaho Department of Agriculture.
Some 600 chefs were expected to attend the conference, including two with whom the committee works closely on its own promotions that feature Snake River Cuisine. Chef David Knickrehm of Blue Ribbon Artisans in Boise, ID, represented the Idaho Department of Agriculture, and Chef John Mortimer of Mortimer's in Boise was also in attendance at the event.
The onion committee has teamed up with other food commodity groups, including the Idaho Potato Commission and Clear Springs Trout, in an effort to keep the region center-of-plate for consumers.
"This is an ongoing program," Ms. Jones said of the Snake River Cuisine effort that was showcased in multiple events during 2006. "It allows us to keep moving forward with our promotional campaigns."
In the Idaho resort setting of Couer d'Alene, the chefs conducted numerous demonstrations spotlighting regional food items, with the committee holding court on Monday, April 16. Potatoes, Kobe beef, Clear Springs trout, planked salmon, lamb and pork were also offered during the course of the conference.
Ms. Jones said that in addition to its attendance at the WRC, the onion committee is also working on a number of promotions throughout 2007.
According to Sherise Jones, marketing director for the Idaho-Eastern Oregon Onion Committee based in Parma, ID, the event was held April 15-17 and was coordinated by Idaho Preferred, a state branding promotional division of the Idaho Department of Agriculture.
Some 600 chefs were expected to attend the conference, including two with whom the committee works closely on its own promotions that feature Snake River Cuisine. Chef David Knickrehm of Blue Ribbon Artisans in Boise, ID, represented the Idaho Department of Agriculture, and Chef John Mortimer of Mortimer's in Boise was also in attendance at the event.
The onion committee has teamed up with other food commodity groups, including the Idaho Potato Commission and Clear Springs Trout, in an effort to keep the region center-of-plate for consumers.
"This is an ongoing program," Ms. Jones said of the Snake River Cuisine effort that was showcased in multiple events during 2006. "It allows us to keep moving forward with our promotional campaigns."
In the Idaho resort setting of Couer d'Alene, the chefs conducted numerous demonstrations spotlighting regional food items, with the committee holding court on Monday, April 16. Potatoes, Kobe beef, Clear Springs trout, planked salmon, lamb and pork were also offered during the course of the conference.
Ms. Jones said that in addition to its attendance at the WRC, the onion committee is also working on a number of promotions throughout 2007.
