News from the IPC "Foodservice" category

As a menu staple, it’s a given that leftover potatoes are found in most foodservice kitchens. To prove the opportunity for profit from yesterday’s entrée and side dish, the Idaho Potato Commission asked Chef-Instructor Richard Nickless of the Culinary Institute of Charleston to calculate the cost of producing popular entrees from items stored in the reach-in. In his presentation to American Culinary Federation chefs, Chef Nickless demonstrated how cost-effective and versatile Idaho® Potatoes continue to generate savings with each successive use.

The Dr. Potato Blog, the Idaho Potato Commission’s (IPC) popular resource for frequently asked questions about the state’s top crop, now has its own address. For answers to puzzling ingredient, technique and menu queries about Idaho® potatoes, the Doctor is in at dr.idahopotato.com. Even better, operators will find useful tips for maximizing the appeal and profitability of their Idaho® potato offerings.

As customer snacking occasions climb, the popularity of fried items remains steady, while consumers’ interest in diet and well-being grows. Recognizing that French Fries, potato “tots” and other favorite potato sides and snacks lie at the center of this perfect storm, the Idaho Potato Commission (IPC) joined Bunge, Frymaster and Lamb Weston to launch www.fitfrying.com, a partnership initiative that offers resources foodservice operators need most to fry more healthfully.

True to the Idaho Potato Commission’s (IPC) “Passionate About Potatoes” foodservice advertising campaign, chefs across the country are dishing up Idaho® Potatoes in extraordinary and delectable ways. To give operators insight into the creative thinking of six leading chefs, the IPC has collected their signature recipes in the 2013 “Passionate About Potatoes” card set.

Take a look at the trend predictions for 2013, and there’s little doubt that culinary compasses are pointed south. With the regional cuisines of South America in the spotlight, diners will be enjoying more of the continent’s ethnic ingredients, like the potato. Luckily for U.S. operators and customers, the potato is flourishing in Idaho. Idaho can claim the largest potato production in the country, with varieties than range from the classic Russet to Golds, Reds, Fingerlings (including the Purple Peruvian) and the All Blue and Huckleberry.

Potato Lover’s Month 2013 arrives with good news for restaurant operators and their potato-loving customers. The popular 10-ounce and above, “steakhouse” sized Idaho® Russets are in good supply. For operators, that means plenty of seasonal opportunities to profit from tasty, economical Idaho® potatoes.

Jef Pryor has joined the Idaho Potato Commission (IPC) foodservice marketing team as Promotions Director for the Southeast. Working closely with Don Odiorne, Vice President-Foodservice and the other regional foodservice promotion directors, Pryor will lead the marketing outreach to distributors and produce specialists in his territory, as well as conduct Idaho® potato product seminars and educational sessions, and represent the brand and industry at foodservice trade shows.

Chef Daniel Swift from the Capstone Café at the University of Nevada Las Vegas knows how to get a party started. His recipe for Russet-Wrapped Shrimp Pops took first place honors, and won him $1,500 in the Idaho Potato Commission’s (IPC) “Get the Party Started” recipe contest. Lobster Potato Skins won second place and $550 for Chef David Knickrehm, whose restaurant, Bella Aquila, is located in Eagle, Idaho. For third place and $400, Chef Marcos Rodriquez Caban, on the culinary arts faculty at Universidad de Este Culinary School in Carolina, Puerto Rico, created Idaho® Potato and Chicken Croquettes with Aioli and Spicy Paprika Oil.

Food bloggers are hungry for Idaho® potatoes! These passionate home cooks have been whipping up spud-centered creations in an assortment of videos and recipes spanning the web. The Idaho Potato Commission (IPC) is collecting these original Idaho® potato posts and serving them up in a new section on its website, The Potato Blog Squad.

Father’s Day is right around the corner! Make Dad’s special day extra indulgent by treating him to a tasty and memorable meal. The Idaho Potato Commission (IPC) and Chef Louise Mellor of Geez Louise! are serving up a delectable recipe and instructional video for Cowboy Steak and Lemon Parsley Shoestring Fries. Featuring crispy hand-cut Idaho® potato fries, seasoned with fresh lemon and parsley, piled high atop a perfectly cooked rib-eye steak, this is a can’t-miss dish that’s sure to satisfy the meat-and-potatoes man at your table.