Chefs cook up new ideas with tropical fruit

06/23/2011 11:35:00 AM
Dan Gailbraith

The Orlando-based National Mango Board encourages chefs and operators to use fresh mangoes and offers guidance on varieties and ripeness levels, director of marketing Wendy McManus said.

The board also offers menu concepts to chain restaurants that do not have mangoes on their menus.

For example, the board has promotions under way with Huntington, Calif.-based BJ’s Restaurant & Brewhouse, which operates more than 100 casual dining restaurants, and Dallas-based Tony Roma’s, which has about 200 locations. Both chains are serving mango salsa, BJ’s with a Thai salmon dish and Tony Roma’s with mahi mahi.

“By offering some of our recipes, it often sparks a new idea with chefs,” she said.


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