California Raisins Explore Healthy Cuisine At The Culinary Institute Of America’s World Of Healthy Flavors Leadership Retreat

Press Contact:

Michele Trujillo,
Marketing Manager
California Raisin Marketing Board
(559) 248-0287
michele@raisins.org

California Raisins Explore Healthy Cuisine At The Culinary Institute Of America’s World Of Healthy Flavors Leadership Retreat

NAPA, CA, January 12-14, 2006 — Representatives from the California Raisin Marketing Board joined a prestigious group of America’s leading nutrition scientists, corporate chefs, and foodservice menu decision-makers at the Second Annual World of Healthy Flavors Leadership Retreat, January 12-14. Presented by The Culinary Institute of America (CIA) in partnership with the Harvard School of Public Health – Department of Nutrition (HSPH), the invitation-only event was designed to increase the scope and range of healthy menu choices available to consumers through America’s foodservice providers.

According to Michele Trujillo, Marketing Manager for the California Raisin Marketing Board, “Ingredient-wise California Raisins were a natural fit with their healthful, flavor-enhancing qualities.” Raisins were featured in a preparation by Chef Robert Del Grande of Sautéed Shrimp with Raisin Anchiote Glaze, Cucumber Salad with Raisins, Jicama, Hoja Santa, Avocado and Tomatillo Salsa at the opening event that included other ingredient sponsors. “Our offerings were very popular and the feedback was tremendous!” said Julie Jones, R.D., Ph.D, Nutrition Consultant for California Raisins. “Guests unanimously agreed that California Raisins delivered a delicious balance of sweet and savory.” In addition, the retreat featured a variety of opportunities to learn about healthy foods and ingredients and incorporating different flavors and new “flavor concepts” into foodservice and restaurant menus. California raisins were showcased as an ingredient that contributes healthfulness to recipes as well as adding texture and flavor to an astounding variety of American favorites and internationally-inspired dishes.

Commenting on the fact that foodservice meals represent a full 50% of the consumer food dollar, Michele Trujillo stated, “It is obvious why it is so very important for food manufacturers and associations, similar to the California Raisin Marketing Board, to work together to promote healthy menu choices. Execuitve chefs, manufacturers and foodservice decision makers left Napa inspired to cook healthy and full of flavor with California Raisins.

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The California Raisin Marketing Board was created by a State Marketing Order in 1998 and is 100 percent grower funded. Its mission is to support and promote the increased use of California-grown raisins and sponsor research of the fruit’s nutritional benefits. California’s San Joaquin Valley produces the highest quality raisins in the world. Nearly 4,500 raisin growers living in this fertile valley produce 98 percent of all the raisins grown in the United States. To learn more about the California Raisin Marketing Board, visit www.calraisins.org.

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