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Moosewood Adds Three New Ethnic-inspired Restaurant Quality Foodservice Meals to its Already Diverse Menu Program
Fairfield Farm Kitchens' Moosewood Brand Continues to Offer the Only National Organic Vegetarian Lineup of Soups, Sauces & Entrees for Foodservice Operators
Brockton, MA - April 21, 2004 - There was a time when only a few earthy consumers asked for organic and vegetarian (and vegan) food products. Now, with a fast growing trend toward healthier eating and an increasing demand for sophisticated flavors, that is no longer true. More and more consumers are asking: Are your soups organic or do you serve vegetarian meals or are any of your menu selections vegan? Today, restaurants, resorts, colleges and fine delis need to offer multiple varieties of products to keep their customers and students satisfied. Organic, vegetarian and vegan selections are no longer an eclectic option for the few. Rather, they are in high demand today as the movement to incorporate more variety into menu offerings gains momentum.
For foodservice operators and culinary professionals seeking greater diversity in their menu plans, Fairfield Farms Kitchens should be at the very top of their shopping list. The Brockton, Massachusetts-based provider of restaurant quality prepared foods is helping restaurants and institutions nationwide complete and diversify their menus. Fairfield Farm Kitchens offers a line of more than 50 organic and non-organic soups, sauces and entrees - from the most popular meat, poultry and seafood classics to the most imaginatively delicious organic, vegetarian and vegan recipes from the world-renowned Moosewood Restaurant and Award-Winning Cookbook Series.
Based upon a very favorable consumer response to the Moosewood Soups (a 45% market share in the natural products sector according to SPINS for the 12-week period ending 2/21/04) in the retail marketplace over the last twelve months, a blockbuster introduction of four Moosewood retail entrees in the Fall of 2003, three new entrees in Spring of 2004 and an extraordinarily high level of interest in the Moosewood brand from colleges/universities and resorts, Fairfield Farm Kitchens now offers a diverse lineup of thirteen of Moosewood's flagship organic vegetarian soups, sauces and entrees to the foodservice marketplace. Today, Fairfield Farm Kitchens and Moosewood announce the launch of three (two sauces and one entree) new, organic vegetarian ethnic-inspired recipes:
Moroccan Stew Entree: An aromatic & exotic stew of fresh sweet potatoes, cabbage & peppers simmered with tomatoes, raisins & chickpeas served with golden couscous.
Southwest Red Bean Sauce: Savory red beans & vegetables simmered with chipotle, garlic, cumin & lime.
Fagioli Sauce: Tuscan-style fennel & basil tomato sauce tossed with white beans & spinach, and finished with splashes of lemon & wine.
Frank Carpenito, President & CEO of Fairfield Farm Kitchens, stressed that the three new recipes fill a real void for foodservice operators and chefs. "We understand how difficult it is for restaurants, colleges and other institutional customers to diversify their menu in a meaningful way. Ethnic, organic and vegetarian are three of the hottest trends in the food industry, and with our new Moosewood dishes, we have addressed all three of these trends. For colleges, restaurants and resorts, the entire Moosewood lineup is a bulls eye."
Over the past nine months, many national foodservice operators have chosen Fairfield Farm Kitchens to fill their organic and non-organic soup, sauces and entree needs.
"Our student body is becoming increasingly conscientious about what they eat," observes Linda Davey, Operations Manager of Wellesley College Dining Services in Wellesley, Massachusetts. "But if it doesn't taste good, it doesn't matter if it's healthy or vegetarian. The Fairfield Farm Kitchens' Moosewood soups taste great and satisfy students' requests for vegetarian and organic options."
"The Moosewood line of sauces allows us to provide healthy, organic and vegetarian meals to our students, faculty, guests and staff. Every day we create our own specials by pairing a Moosewood sauce with organic steamed vegetables and organic pasta," says Craig Hartman, Executive Chef at the Statler Hotel at the School of Hotel Administration at Cornell University. "We chose to bring in Moosewood because of its longstanding reputation for creating high quality organic and vegetarian food, and its partnership with Fairfield Farm Kitchens has ensured that the quality is always superior."
Moosewood's six organic vegetarian soups are available frozen in 2/8lb foodservice bags and include: Creamy Broccoli & Cheese Soup, Creamy Potato & Corn Chowder, Hearty Mushroom Barley Soup (vegan), Mediterranean Tomato & Rice Soup (vegan), Texas Two Bean Chili (vegan) and Tuscan White Bean & Vegetable Soup (vegan). All six of these soups are also available in convenient 6/18 oz. refrigerated "grab-and-go" retail packages.
Moosewood's five organic vegetarian sauces are available frozen in 4/4lb foodservice bags to allow for an easy pour over pasta or rice meal: Spinach Pesto, Broccoli Parmesan, Spicy Puttanesca (vegan), Fagioli (vegan) and Southwest Red Bean (vegan).
Moosewood's two organic vegetarian entrees are Moroccan Stew and Macaroni & Three Cheeses. Moroccan Stew (including couscous) is available frozen in 2/8lb foodservice bags. Macaroni & Three Cheeses is available frozen in 4/4lb foodservice bags. All five sauces and two entrees are also combined with pasta (or couscous in the case of Moroccan Stew) and made available in convenient 12/10 oz. frozen "grab-and-go" retail packages.
In addition to its Moosewood organic offerings, Fairfield Farm Kitchens also markets an extensive lineup of over 45 non-organic restaurant quality foodservice soups, including their award-winning Boston Chowda Co. New England Clam Chowda and many other meat, poultry, vegetarian, classic vegetable and seafood selections. All are sold frozen and packaged in 2/8lb cryovac bags. Five of these soups are also available in convenient 6/20 oz. frozen "grab-and-go" retail packages under the Boston Chowda Co. label.
About Fairfield Farm Kitchens
Headquartered in Brockton, Massachusetts, Fairfield Farm Kitchens is a USDA-inspected and QAI-certified organic food manufacturer specializing in delicious tasting, restaurant quality frozen and refrigerated prepared foods under the Moosewood, Organic Classics and Boston Chowda Co. brands. For more information, please visit the Fairfield Farm Kitchens' website at www.fairfieldfarmkitchens.com, contact the Company directly via e-mail at info@fairfieldfarmkitchens.com or via phone at (508) 584-9300 Ext. 358.
About Moosewood
Since 1973, the Moosewood brand has been synonymous with imaginatively delicious vegetarian cooking. Starting with their renowned restaurant in Ithaca, NY and expanding through ten top- selling cookbooks, the owner-chefs' reputation for creating exciting vegetarian dishes has grown steadily for over three decades. For more information, please visit the Moosewood Restaurant website at www.moosewoodrestaurant.com.
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