News from the IPC "Foodservice" category

BOISE, ID, January 10, 2005 – Authorized U.S. Foodservice Distributor Sales Representatives and Produce Specialists are invited to visit www.spudrock.com and enter the online contest for a chance to win great prizes from the Idaho Potato Commission.

BOISE, ID, December 22, 2004 - Need some fresh new potato ideas for Potato Lover's Month in February? Never fear, the Idaho Potato Commission's accordion fold recipe cards are now available. With six new tantalizing takes on the classic potato, planning an innovative menu to kick off the month-long festivities will be simple as an Idaho® Potato Torte.

BOISE, ID, November 19, 2004 - The wait is over. The "2005 Foodservice Event Planner," produced by the Idaho Potato Commission and Restaurants &Institutions, is now available! So plan your month. Plan your year. Just plan your menu around the innovative recipes highlighted each month from leading chefs around the nation. A useful tool for every foodservice professional, the planner highlights important dates to remember from conferences and trade shows to holidays and special occasions. And while the dates are a reminder of opportunities for unique or seasonal menu planning, the eye-catching recipe photography provides the inspiration. This year's planner spotlights ethnic recipes in American dining and each month also includes helpful tips and quips from chefs and the IPC.

BOISE, ID, July 6, 2004 - The perfect fresh made French fry need not be an enigma any longer. The folks at the Idaho Potato Commission (IPC) have created an instructional video that walks restaurant and non commercial operators through the ABCs of creating the best on premise freshly prepared French fry possible.

Select quality potatoes. The best potatoes to use for making fresh French fries are Idaho Russet Potatoes. The high solids content of the Idaho Potato guarantees consistent flavor, golden color and fluffy potato inside texture. In addition, the long oval shape of the Idaho Potato will result in eye-pleasing cut fries. Look for an oval shape, nice length and shallow eyes. No. 1 grade potatoes yield the highest, but No. 2 potatoes may make a more economical choice. The taste is the same.

CHICAGO, ILLINOIS, June 21, 2004 - The Idaho Potato Commission feted special media guests with an elegant and informative luncheon event held today at Spiaggia -- Chicago's only four-star Italian restaurant as rated by the Chicago Tribune and Chicago Magazine.

CHICAGO, ILLINOIS, June 21, 2004 - Fewer diet movements have caught the imagination or stirred as much emotional debate as the Atkins diet has in America. Food manufacturers, supermarkets, restaurants and industry groups like the Idaho Potato Commission, have all been affected and reactions range from product reformulations to dedicated carb-free aisles to revamped marketing campaigns.