Fresh Thoughts: Inspired by the Abundance of Opportunity
Bob Carini and I with Chef Dina Paz, Chef Daniel Carpenter and Chef Shelli Kark – the masters behind the culinary wizardry.
Last week, USHBC Promotion Chair Bob Carini and I made the trek to Boulder, Colorado, to spend some time with our new foodservice agency, SRG.
The purpose of the visit was to connect with our new agency, get an update on what they’ve been working on and vet (read: taste test) upward of 30 new blueberry culinary applications.
Blueberry avocado toast was just one of the mouth-watering recipes we enjoyed.
The team at SRG is laser focused on culinary applications that will be relevant to high-volume foodservice operators (commercial, noncommercial and K-12). Over two days, we tried everything from a non-dairy blueberry milk (which makes a mean latte, and is perfectly on trend for the coffee shop crowd, especially when paired with blueberry avocado toast, or a blueberry ancient grain breakfast cookie), to a pickled blueberry couscous salad (great for cafeterias and grab-and-go settings), to an overnight blueberry French toast bake (perfect for school foodservice), to blueberry butter (I challenge you to find something more delicious for your bread) and, my personal favorite, a trio of blueberry-based barbeque sauces that are a seriously big idea. Ever had a blueberry-marinated steak taco on a blueberry tortilla with blueberry goat cheese? How about a juicy burger with a thick slathering of blueberry compote and peanut butter? Bob and I saw (and tasted) it all.
Check out this “PB² Burger” (peanut butter blueberry burger) – amazing!
All mouth-watering details aside, the purpose of this session was to create an arsenal of concepts that are...[Read More Here]
