This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Subscribe
  • Sign In
  • Create Account
  • Sign Out
  • My Account
  • NEWS
    • F&B Trends
  • MENUS
    • Beverage Menus
    • Breakfast Menus
    • Menu Engineering
    • Signature Menu Items
    • More Menus
  • VENUES & SERVICES
    • Lobbies
    • Meetings and Events
    • Restaurants and Bars
    • Poolside
    • In Room Dining
  • OPERATIONS
    • Food Preparation & Storage
    • Employees & Management
    • Vendors and Product News
    • More Lodging Operations
  • SERVICES & LODGING TYPES
    • Boutique & Independent Hotels
    • Casinos and Cruise Lines
    • Full-Service and Luxury Hotels
    • Resorts
    • Select and Limited Service
  • FEATURES
    • 50 Women to Watch
    • Top 25 Hotel Pastry Chefs
    • 25 Hotel Bartenders to Watch
    • Monthly Quiz
    • Hotel Growth
    • Image Gallery
    • Reader Favorites
    • Videos
  • BUYERS GUIDE
  • MORE
    • Magazine
    • What's Working in Hotels
    • Events
    • eNews
    • Digital Editions
    • Mobile App
    • Podcast
    • Hotel F&B Store
    • Leadership
  • CONTACT
    • Contact Us
    • Advertise
Home » Pork Resources Provide Operators Unique Opportunity for Profit in Foodservice
News and AnnouncementsDaily Updates

Pork Resources Provide Operators Unique Opportunity for Profit in Foodservice

October 6, 2017
Tad Wilkes
KEYWORDS pork
Reprints
No Comments

The National Pork Board (NPB) has engaged three industry-leading chefs to demonstrate how pork can work for both commercial kitchens and for consumers. The chefs will highlight the Taste of Now campaign that will run from October, which is National Pork Month, through December.

The campaign will feature pork cuts that deliver great flavor and value. “The bone-in pork loin brings big flavor to the table and is an affordable, appetizing way to hook consumers,” said Steve Rommereim, a farmer from Alcester, South Dakota and vice president of the National Pork Board. “Its boneless counterpart offers delicious, quick-cooking versatility. The pork shoulder lends itself to multiple flavor applications and cooking styles, while ham, really does it all. From crave-worthy sandwiches to center-of-plate entrées, its smoky flavor makes it a must-have.”

The three chefs are:

  • Chef Matt Abdoo (New York, NY) is known for his smoke-centric culinary destination, Pig Bleecker and award-winning barbecue at Pig Beach.
  • Chef Adam Sappington (Portland, OR) is an established cookbook author, James Beard finalist and owner and head chef of The Country Cat, a cozy restaurant that blends Midwest and Northwestern cuisines.
  • Chef José Mendín (Miami Beach and Puerto Rico) is a five-time James Beard semi-finalist, founding partner and chef at Pubbelly Restaurant Group, including, Pubbelly Noodle Bar, an Asian-inspired gastropub. 

The chefs will create the pork dishes, demonstrate the techniques behind them and show how pork inspires their creativity in the kitchen – in their restaurant and at home. The chefs will be photographed and videotaped for the Checkoff’s UNCUT series, which was developed for foodservice professionals in 2014. The chefs received extensive training that included Pork 101, media training, and a sow farm and packer/processor tour.

The Taste of Now campaign targets foodservice professionals, retailers and general market and Hispanic consumers to create a coordinated effort that reaches all audiences. The campaign is designed to communicate the opportunity pork presents for incredible flavor, profitability/value and versatility.

Video Series

UNCUT showcases how today’s hottest chefs are reinventing menus with pork. Make It Like This: Chef Edition targets the consumer audience and showcases how the chefs like to cook and eat pork at home.

The chefs have provided two recipe types for the consumer audience – advanced and quick-and-easy. The foodservice videos will live on PorkFoodservice.org; the consumer videos will be hosted on PorkBeinspired.com and PorkTeinspira.com and shared on Facebook, Instagram, YouTube, and Twitter.

Additionally, these chef advocates will be featured at two public relations events this fall. The chefs will also participate in public relations outreach, including two media tours – Chef Abdoo with general market media this month in New York, and Chef Mendín with Hispanic media this November in Miami.

James Beard House Foundation Event: Pork-A-Palooza

The James Beard Foundation and the Pork Checkoff have teamed up again to host Pork-A-Palooza at the historic Beard House on Tuesday, Oct. 10 in New York. The dinner will celebrate all things pork, with a five-course meal prepared by Chefs Abdoo, Sappington and Mendín, in addition to the Checkoff’s Stephen Gerike and Pastry Chef Jackie Sappington, co-owner of the Country Cat. Invitees include industry media, consumer influencers and multicultural media.

8th Annual Pork Crawl in New York City

Also this year, the 8th Pork Crawl will be held in New York from November 7 through 9, hosted by Chef Abdoo. Chefs Mendín and Sappington will be on hand as support. The Crawl is an exclusive two-day culinary event where guests will see New York City through the eyes of a chef by exploring the city’s premier pork dishes from lower Manhattan to Brooklyn. Guests, including trade media, consumer and multicultural editors, will also receive an educational experience on the pork loin from end-to-end, featuring the pork loin nomenclature in each dish.

About the National Pork Board and the Pork Checkoff

The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, science and technology, swine health, pork safety and sustainability and environmental management. 

For more information on the National Pork Board and Checkoff funding,visit Pork.org.

 HFB Subscribe

Recent Articles by Tad Wilkes

Fairmont Dallas Introduces New Kosher Kitchen

Portola Hotel & Spa Introduces Reduced Waste Conferences

Loews's Bellhop Bar Delivers Mobile Handcrafted Cocktail Service

Tadwilkes

Tad Wilkes is editor at Hotel F&B.

Related Articles

McCain Foodservice Provides Operators with Resources to Amplify Takeout and Delivery

The Profit Power of Pork

The Internal Guests at Your Hotel—The Best Promoter for Your F&B Operations

Related Products

Hotel F&B October 2018 Issue

Hotel F&B November/December 2018 Issue

Hotel F&B March/April 2018 Issue

Related Events

Webinar Sponsorship Information

Related Directories

You must login or register in order to post a comment.

Report Abusive Comment

Subscribe For Free!
  • Subscriptions
  • Online Registration
  • eNews
  • Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Hotel F&B audience. All Sponsored Content is supplied by the advertising company. Interested in participating in our Sponsored Content section? Contact your local rep. Close
Maywood-furniture-february-2019-01
Sponsored By
Maywood Furniture

Quality, Customization, and More in F&B Tables

Stetson University’s hospitality spaces are brimming with durable, stylish, affordable tables.

Popular Stories

Tasty Temptations

Inside Amway Grand Plaza's Thriving Baking and Pastry Kitchen

Hyatt Place Survey Details Guest Breakfast Habits

Reconfigured Kitchens Help Raise Guest Scores at Embassy Suites Tysons Corner

Eastern Hub

Eastern Tabletop Introduces the Hub Buffet

First All-Inclusive Resort Opens in the Florida Keys

Subscribe Custom Content


 

HFB Custom Content Mobile App


 

What's Working in Hotels?

Events

December 30, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Poll

Breakfast Trends

What is the most important breakfast trend influencing menu changes at your hotel?
View Results Poll Archive

Products

On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, 2nd Edition

On-Premise Catering: Hotels, Convention Centers, Arenas, Clubs, and More, 2nd Edition

On-premise catering requires a broad range of knowledge, from accounting and marketing basics to multicultural etiquette and management skills.

See More Products
 

Hotel F&B Magazine

January/February 2019 Cover

2019 January/February

The January/February 2019 issue of Hotel F&B features an inside look at Amway Grand Plaza's high-volume baking and pastry kitchen.

View More Subscribe
  • Contact Us
    • Contact
    • Privacy Policy
    • Survey And Sample
  • Advertise with Us
  • Connect with Us

Copyright ©2019. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing