Smithfield Foods Forms Operator Advisory Board for Insight on All Things Pork

Five Celebrated Chefs Share Inspirations, Trends and Menu Applications.


In an effort to stay on top of trends and deliver relevant products and information to the foodservice community, Smithfield Foodservice has formed its second Operator Advisory Board consisting of six celebrated chefs, each with a unique culinary style. The pork provider has brought the group together for ongoing innovation labs and discovery conversations to unearth out-of-the-box thinking on pork applications and insights into how pork can be more effectively marketed and delivered to the chef community.

The Operator Advisory Board members include the following:

  • John Coletta, executive chef and managing partner of Quartino in Chicago
  • Zoe Schor, former chef at Ada Street, who is now in the process of opening her own restaurant
  • Demetrios Haronis, director of foodservice operations at The Tropicana, New Jersey
  • Richard Ginn, West Loop Salumi
  • Jim Roth, Executive Chef at Elmhurst Memorial Hospital

“These culinary experts were chosen for Smithfield’s second Operator Advisory Board, not only for their culinary excellence but for their passion for pork,” said Chip Morgan, Smithfield Foodservice Director of Marketing. “These pork advocates will allow Smithfield to dive deep into what our customers want and what they are doing with pork products.”

The Operator Advisory Board held their first meeting this summer at The Chopping Block in Chicago’s Merchandise Mart. The chefs discussed menu trends, such as the farm to table trend; consumer issues, including gluten-free diets and consumer perception of fully cooked pork and its pink appearance; and specifics of using pork. The chefs also go their hands dirty – literally – in the kitchen using different cuts of pork and turning them into their own unique creations:

  • Chef John Coletta used the pork shoulder to prepare a carpaccio garnished with celery hearts, arugula and shaved parmesan cheese
  • Chef Freddy Sanchez used the bacon to create a decadent grilled cheese filled with tomato, avocado, pepper jack and cheddar cheese
  • Chef Zoe Schor used the Roasted and Seared pork shoulder to create a medianoche flatbread topped with béchamel sauce, dill pickles and whole grain mustard
  • Chef Demetrios Haronis used bacon to create a spin on pasta carbonara with peas in a wonderful cream sauce
  • Chef Richard Ginn used bacon to prepare a bacon wrapped date stuffed with an herbed goat cheese

Each recipe set the stage for further discussion on menu trends and pork applications. For more information on Farmland, contact your nearest Smithfield Foodservice sales representative or visit www.SmithfieldFarmlandFoodservice.com.

 

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