The U.S. Highbush Blueberry Council announces Blueberry Kitchen: Contemporary Recipes from the Culinary Institute of America, an easy-access online curriculum developed in partnership with the Culinary Institute of America (CIA). The program includes entertaining and informative video instruction by CIA Chef Scott Samuel who demonstrates preparation of 14 innovative blueberry dishes, spanning breakfast, salads, entrees, cocktails, and desserts. Designed for chefs, foodservice professionals, and culinary educators, Blueberry Kitchen is on the CIA ProChef website at www.ciaprochef.com/blueberries.
In addition to recipe know-how, the ProChef site delivers inspiration for incorporating blueberries into world cuisines and offers ideas for adding various forms of blueberries, including fresh, frozen, dried, and juice to add blueberry flavor, color, and nutrition to year-round menus.
“Blueberries are a fascinating fruit,” says Chef Samuel. “As I worked with them in the kitchen—cooking, blending, baking, adding spices, and other ingredients—I learned how they behave and incorporated what I learned into the program content.”
Blueberry Kitchen also links to the USHBC site, www.littlebluedynamos.com,where further blueberry information is available for foodservice and consumers, and foodservice pros can sign up to receive Blue Plate Special, the quarterly e-newsletter from the USHBC.
The USHBC consists of growers and packers in North and South America who market their blueberries in the United States. The members of the USHBC work together to promote the growth and wellbeing of the entire industry. The blueberry industry is committed to providing blueberries that are grown, harvested, packed and shipped in clean, safe environments.
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