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NYC’s John Karangis Named Winner of Fonterra’s Urban Chef Recipe Challenge

  NYC’s John Karangis Named Winner of Fonterra’s Urban Chef Recipe Challenge

Business Wire

CHICAGO -- December 19, 2013

Global dairy leader Fonterra Foodservices (USA), Inc. has named John Karangis,
Executive Chef of Union Square Events in New York City, winner of the
company’s “Urban Chef” Recipe Challenge. The contest pitted Karangis against
Richard Ginn, Chef de Cuisine of Davanti Enoteca in Chicago, in a cook-off
held on November 12.

Fonterra Urban Chef Challenge Winner John Karangis, Executive Chef of Union
Square Events in New Yor ...

Fonterra Urban Chef Challenge Winner John Karangis, Executive Chef of Union
Square Events in New York City (Photo: Business Wire)

The exciting contest was open to chefs from New York and Chicago, with one
finalist representing each city in the head-to-head cook-off. Fonterra
Foodservices (USA), Inc. received nearly 200 entries, and the two finalists
were chosen based on their ability to showcase at least two Fonterra products
in a creative dish. Karangis served up the winning recipe, Autumn Vegetable
Salad with Crispy Beluga Lentils, Fennel-Orange Purée and Blue Cheese, using
ANCHOR™ Chef’s Heavy Cream, ANCHOR™ Butter and Kapiti™ Kikorangi Triple Cream
Blue Cheese. Runner-up Ginn featured Mainland™ Vintage Cheddar Cheese, ANCHOR™
Chef’s Heavy Cream and ANCHOR™ Butter in his Cheddar Gnocchi al Forno.

Jeff Pfau—Fonterra Foodservices (USA), Inc. Vice President of Food Service and
Retail—praised the finalists’ chefmanship and the originality of Karangis’
winning dish. “This is the first time Fonterra held a recipe contest in the
United States, with the objective of providing awareness to our New Zealand
products and brands. We were so pleased with the number and quality of entries
from both the Chicago and New York markets.”

Guest judges for the cook-off included Barbara Revsine, Editor of Food Arts
magazine, Becky Schilling, Editor of Foodservice Director magazine, Eric Fine,
Director of Sales and Marketing for the Illinois Restaurant Association, Tim
Meyers, Chef/Instructor at College of DuPage and Alisa Gaylon, Professor at
The International Culinary Schools of The Art Institutes. The judges evaluated
Karangis’ and Ginn’s dishes on originality, use of Fonterra products,
feasibility, overall taste and plate appeal. At stake for the contest
participants were cash prizes and a trip to New Zealand, including tickets to
the Marlborough Wine & Food Festival in February 2014.

Photos from the event can be viewed on the Urban Chef Recipe Challenge
Facebook page, https://www.facebook.com/urbanchefchallenge. For more
information on Fonterra Foodservices (USA), Inc. please visit
http://fonterrafoodserviceamericas.com .

ABOUT FONTERRA FOODSERVICES (USA), INC.

Fonterra Foodservices (USA) Inc. is part of Fonterra Co-operative Group Ltd,
the world’s largest exporter of dairy products, supplying dairy ingredients
and consumer products to over 140 countries worldwide. This farmer-owned New
Zealand cooperative created a specialized foodservice division in 2005 to meet
the needs of quick service restaurants, fast food outlets, cafés, hotels,
bakeries, catering companies and more. Fonterra’s branded dairy product
offerings include chef’s cream, butter and cheese made from the milk of
hormone-free, pasture-grazed cows.

Photos/Multimedia Gallery Available:
http://www.businesswire.com/multimedia/home/20131219006507/en/

Multimedia
Available:http://www.businesswire.com/cgi-bin/mmg.cgi?eid=50772826&lang=en

Contact:

Culinary Sales Support, Inc.
Sue Marcheschi
(312) 633-2040 ext. 206
sue.marcheschi@cssiculinary.com
 
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