Idaho Potato Commission - The Rave Review: Spring 2008

Fresh Thinking: Paul Prudhomme Wins $10,000 for Meals on Wheels as The Idaho Potato Commission Teams Up with The Puck-Lazaroff Charitable Foundation

Wolfgang Puck and four of his world-renowned chef friends partnered with the Idaho Potato Commission (IPC) for the second annual recipe contest at the 26th American Wine & Food Festival (AWFF), held at Universal Studios in Los Angeles on Saturday, September 27th. Star chefs battled it out in a fierce competition of culinary skills for the grand prize of a $10,000 charitable donation made in their name. . . . read more

Executive Chefs Across the Country Serve Up Creative Recipes for Fall  By Karen Weisberg

For the better part of the past decade and long before the current nationwide economic debacle, healthcare operators have been under a mandate to “do more with less” while continuing to satisfy their customers. At the 300-bed Regional Medical Center at Bayonet Point in Hudson, FL, food and nutrition manager/executive chef John Zappone has become a master at doing just that. . . . read more

Health Watch: Recipes for Relief

Chefs David Burke, Paul Prudhomme and Michael Symon are among eleven chefs sharing their favorite Idaho Potato recipes in the Idaho Potato Commission's Recipes for Relief online program. The goal of this unique program is to celebrate the United Nations’ declaration of 2008 as the International Year of the Potato by raising awareness and $50,000 for UNICEF, an organization that provides lifesaving nutrition, clean water and education to children in more than 150 countries around the world. . . . read more

Bonus Feature!

It’s harvest time in Idaho – which means the freshest potatoes of the year are available now! For more information about the harvest, check out this short video: http://idahopotato.com/videos/cat_id-3/

Menu Planning 101: Food to Share

Fall is packed with opportunities for get-togethers. From Halloween through the holidays, people are gathering for food and cheer at their local restaurants and hot spots. An easy (and economical) way to handle a crowd is by preparing simple appetizers to be shared. Complement them with a sauce sampler that can be made in advance, providing something to satisfy every palate. Idaho® Potato Lollipops have a presentational wow-factor, but are really just fried slices of potato. What could be easier! Color and flavor are discovered in the trio of dipping sauces from Bacon-Mustard Aioli to Cheddar Béchamel and Arugula Cream. For the full recipe created by Executive Chef Bart Hosmer at the Marriott Corporation, click here.

Enter Your Original Recipe for a Chance to Win $35,000 in Cash and Prizes

Nothing says “after work nosh” better than a refreshing beverage and hot Idaho® Potatoes. From French fries to skins, tapas and tots, taters are a surefire bet for jumpstarting your happy-hour sales. In recognition, the Idaho Potato Commission is launching the Idaho Potato Happy Hour Recipe Contest, awarding more than $35,000 in cash and prizes.

The IPC is asking operators what their secret weapon is in the happy hour arsenal. With so many varieties of Idaho® potatoes—from the signature Russets to the niche Cal Rose and All Blue, the options are limitless and delicious! And with cash prizes awarded to the top two original recipes submitted in each of three categories (Appetizer, Side Dish, and Late-Night Snacks), chances to win are huge! The Grand Prize Winner will also receive

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New Ad Campaign Launches Ideas and Inspiration

Idaho® Potatoes are the ultimate blank canvas for chefs and operators. This notion is the basic strategy behind the IPC’s latest foodservice advertising campaign, launching this fall. When inspiration strikes, the Idaho Potato is a tremendously popular vehicle for pushing the boundaries of expectation. A flavor conduit, it is also a familiar comfort food that provides consumers with the security to try innovative new recipes. This is one of the main reasons chefs return to the Idaho potato again and again in reinventing the classics.

This is the third year that the IPC has promoted Project Reinvent in its ad campaign. This year, they’re highlighting chefs at eight great American resorts, including The Breakers, Stein Eriksen Lodge and Pebble Beach. The ads depict each chef’s reinvention in beautiful photography. .

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