Castroville, Calif.-based Ocean Mist Farms was presented with the IFPA Foodservice Conference’s Chef’s Choice Award at the annual show in Monterey, Calif., on July 28.
The award-winning dish was developed for the artichoke giant, as well as prepared at the show, by Ocean Mist’s longtime corporate chef, Tony Baker, according to the release.
According to Baker, artichokes are “the incredible edible thistle … healthful, nutritious, fun to eat and easier to prepare and cook than most people think,” the release said.
Baker’s history with artichokes in particular is long and impressive, according to the release: from recipe development, pitching artichoke recipes to national chains and training chefs nationwide on the many ways to cook and showcase artichokes, to chef demos and presentations at many shows (winning multiple awards along the way, including American Culinary Federation Chef of the Year in 2018), and working with chef Curtis Stone to develop artichoke ideas for his former artichoke-themed menu at his Beverly Hills restaurant, Maude, the release said.
“We had a great turnout at the show, with many people coming back for seconds of Chef Tony’s famous Baby Artichoke Risotto,” Hilda Medina, marketing manager for Ocean Mist Farms, said in the release. “It’s always great to see industry friends, colleagues and customers at the show, and winning this prestigious award was a great ending to another successful Foodservice show.”
Ocean Mist Farms Baby Artichoke Risotto Recipe can be found on the company’s website.
