As part of our ongoing efforts to promote America’s Original Superfruit® – cranberries on behalf of the Cranberry Marketing Committee USA (CMC), Pollock Communications secured a byline article for Scott J. Soares, Executive Director of the CMC in the May issue of Produce Business. The article, “In Pursuit of a Paradigm Shift for Cranberry Sales,” discusses the challenges associated with a food tied to a particular season, and how the cranberry industry has attempted to overcome this marketing obstacle with unique and compelling communications programs. To read the full article click here and go to page 105.
Cranberries are a deliciously scrumptious addition to school foodservice menus, and this powerhouse of nutrients makes perfect sense for growing bodies. To help raise awareness for America’s Original Superfruit® – cranberries, among school foodservice employees, Pollock worked with the Cranberry Marketing Committee USA (CMC) and Flik Independent School Dining a division of Compass Group (the leading foodservice management company in North America) to create a unique twist on school lunch options. In a national recipe contest, school foodservice chefs across the country flexed their culinary muscles to create unique offerings featuring cranberries. Danny Avenel, chef manager at Porter-Gaud School in Charleston, S.C. was declared the $2,000 grand prize winner in the 2015 Cranberry Marketing Committee USA / Flik Independent School Dining (Flik) Cranberry Recipe Contest. Avenel, aided by his school’s Head Cook Sam Dudley, came out on top for his inventive “Cranberry, Kale and Quinoa Stuffed Poblano and Duck Tacos” topped with Cranberry Chipotle Sour Cream.
In addition to the grand prize, there were also four category-winning recipes:
- Breakfast: Cranberry Sweet Potato Hash with Poached Egg from James Patterson, Director of Dining Services for Convent of the Sacred Heart in Greenwich, Conn.
- Lunch: Bayou Cranberry Crab Cakes from Brandon Adams, Chef Manager for Trinity Episcopal School – New Orleans in New Orleans, La.
- Snack: Cranberry and Roasted Beet Hummus from Jeremy Dmyterko, Executive Chef for St. Luke’s School in New Canaan, Conn.
- Grilling/Summer: Grilled Spicy Cranberry Pesto Shrimp over Curried Israeli Cous Cous with Mango and Dried Cranberries from Scott Iwanicki, Executive Chef at The Ethel Walker School in Simsbury, Conn.
The promotion was a huge success. According to Scott J. Soares, Executive Director of the Cranberry Marketing Committee USA, “This contest celebrates the talent and creativity of school foodservice professionals, as well as their efforts to provide students with great tasting, nutritious meals year-round. I was impressed with their creativity and the variety of recipes featuring cranberries–America’s Original Superfruit.”
The entrants’ creative recipes will also be added to the growing collection of recipes offered by the CMC at http://www.uscranberries.com.