We prepare many twists on popular sandwiches during food shows. Here’s one of the most popular of all… a Turkey Pastrami Reuben, as re-imagined by Chef Andrew Hunter. Listen in […]
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In 100 seconds: 2018 Western Foodservice & Hospitality Expo!
The energy at the 2018 Western Foodservice and Hospitality Expo in L.A. was amazing. Thanks to everyone who stopped by to try our new Fully Cooked French Cut Turkey and […]
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Northwest Food Show highlights, contests and more!
Once again, we were honored to have culinary students from Portland’s Cleveland High School join us in the Foster Farms booth. This year we had the added twist of three […]
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Upgrade your reuben sandwich this St. Patrick’s Day!
Want to serve an alternative to corned beef and cabbage this St. Patrick’s Day? Try building a traditional reuben sandwich using turkey pastrami. It’s a lean and delicious option your […]
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California Cut is new turkey favorite on menus
We recently rolled out the California Cut, a perfectly portioned turkey tenderloin that can be used in nearly any dish that uses a pork tenderloin. Plus, with all the flavor […]
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Next generation: What high school students think of culinary careers
For the third year, Foster Farms has teamed up with the Vista High School Culinary program in California during the 2017 Western Foodservice and Hospitality Expo. The students get hands-on […]
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Alabama turkey barbecue… new spin on authentic sandwich
Barbecue fanatics will love this Alabama-inspired barbecue sandwich with a savory white sauce. It was a hit during the recent Western Foodservice and Hospitality Show where Chef Andrew Hunter offered […]
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2017 Culinary Clash | BJ’s Restaurants
MENU Amuse Bouche – “Asian Ahi Tartare”. Ahi tuna in a poke sauce topped with a wasabi guacamole, mango relish, wontons strips and topped with a spicy Sriracha mayo. Entrée – “Cokieyaki,” a […]
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2017 Culinary Clash | Black Bear Diner
MENU Amuse Bouche – “Jive Turkey Pop,” bite-sized balls from Foster Farms Ground Turkey, ground pork, egg, Italian seasoning, panko breadcrumbs, kosher salt, ground black pepper and chopped parsley. Pops […]
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2017 Culinary Clash | Fleming’s Prime Steakhouse
MENU Amuse Bouche – Mango gazpacho topped with Colossal Crab . Entrée – Foster Farms Turkey Tenderloin stuffed with FreshPoint beet greens and quesillo, Coca-Cola mole, avocado crème fresh, and […]
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