Sunkist teams with Culinary Institute Of America to host citrus c?l?bre
Sunkist teams with Culinary Institute Of America to host citrus c?l?bre
SHERMAN OAKS, CA Sunkist Growers Inc., in partnership with the Culinary Institute of America at Greystone in St. Helena, CA, hosted the fourth annual Sunkist Citrus C?l?bre, an event that brings together culinary innovators from North America to explore creative cooking with citrus.
The event, held Feb. 1-4, gave chefs, marketers, educators and distributors an opportunity to explore world citrus trends and get an in-depth look at citrus varieties.
Participants learned about "Sunkist" citrus from the tree to the table with guidance and inspiration from Chef Allen Susser, author of The Great Citrus Book and owner of Chef Allen's restaurant in Aventura, FL; CIA chef-instructor Lars Kronmark; chef-instructor Bart Goldberg, president of Welldone Restaurant Concepts; and Kellie DuBois, Sunkists director of marketing.
Citrus C?l?bre is about using citrus as the common thread for creating a cultural bonding of flavors and ideas. Citrus is authentic and can draw inspiration by how its used culturally, Chef Susser, who is acknowledged as one of the inventors of New World Cuisine, said in a mid-April statement.
Celebrating the versatility of citrus were chefs from the United States and Canada, including Yoshi Chubachi of The Rimrock Resort Hotel in Alberta; Richard Doucette of Mohegan Sun Casino Resort in Connecticut; Shari Sarabi of River Rock Casino in Graysville, CA; and Edmund Wong and Kevin Riley from the Bellagio Hotel in Las Vegas, NV. Also attending were Chefs Stephen Cooney of Sodexho, Dan Coudreaut of McDonalds Corp., Bob Eberhardt of Ruby Tuesdays, Emilio Morales of the Pei Wei Asian Diner, Bruce Springer of Boston Market and Bob Tam of P.F. Changs China Bistro.
The chefs explored flavor profiles of commonly known Sunkist citrus varieties such as the companys lemons and Navel oranges as well as lesser-known seasonal specialties like Cara Cara Navels, Pummelos, Oroblancos and Moro oranges. The attendees learned that Sunkist is now marketing limes and Meyer lemons and is introducing a new line of value-added fruits.
Sunkist is fortunate to be able to interact with our customers through events such as Citrus C?l?bre and we have added these new offerings to our product line so that chefs can continue to expand their menu creativity with citrus, said Ms. DuBois, who presented an in-depth profile of the citrus varieties along with Chef Susser.
Sunkist is now working with the Culinary Institute of America to create an on-line version of the Citrus C?l?bre event, bringing the citrus sensory and education experience directly to culinary professionals later this spring at www.prochef.com.
The event, held Feb. 1-4, gave chefs, marketers, educators and distributors an opportunity to explore world citrus trends and get an in-depth look at citrus varieties.
Participants learned about "Sunkist" citrus from the tree to the table with guidance and inspiration from Chef Allen Susser, author of The Great Citrus Book and owner of Chef Allen's restaurant in Aventura, FL; CIA chef-instructor Lars Kronmark; chef-instructor Bart Goldberg, president of Welldone Restaurant Concepts; and Kellie DuBois, Sunkists director of marketing.
Citrus C?l?bre is about using citrus as the common thread for creating a cultural bonding of flavors and ideas. Citrus is authentic and can draw inspiration by how its used culturally, Chef Susser, who is acknowledged as one of the inventors of New World Cuisine, said in a mid-April statement.
Celebrating the versatility of citrus were chefs from the United States and Canada, including Yoshi Chubachi of The Rimrock Resort Hotel in Alberta; Richard Doucette of Mohegan Sun Casino Resort in Connecticut; Shari Sarabi of River Rock Casino in Graysville, CA; and Edmund Wong and Kevin Riley from the Bellagio Hotel in Las Vegas, NV. Also attending were Chefs Stephen Cooney of Sodexho, Dan Coudreaut of McDonalds Corp., Bob Eberhardt of Ruby Tuesdays, Emilio Morales of the Pei Wei Asian Diner, Bruce Springer of Boston Market and Bob Tam of P.F. Changs China Bistro.
The chefs explored flavor profiles of commonly known Sunkist citrus varieties such as the companys lemons and Navel oranges as well as lesser-known seasonal specialties like Cara Cara Navels, Pummelos, Oroblancos and Moro oranges. The attendees learned that Sunkist is now marketing limes and Meyer lemons and is introducing a new line of value-added fruits.
Sunkist is fortunate to be able to interact with our customers through events such as Citrus C?l?bre and we have added these new offerings to our product line so that chefs can continue to expand their menu creativity with citrus, said Ms. DuBois, who presented an in-depth profile of the citrus varieties along with Chef Susser.
Sunkist is now working with the Culinary Institute of America to create an on-line version of the Citrus C?l?bre event, bringing the citrus sensory and education experience directly to culinary professionals later this spring at www.prochef.com.
