Kaleb Gaudinier GreenField FoodYield

Ever wanted to start your own food business? Can Campbell’s get you into the soup?  A new opportunity poked its shiny beak into the food industry last month when Campbell Soup Company ( www.campbellsoupcompany.com  ) in conjunction with Foodworks of Brooklyn (  www.thefoodworks.com ) – a food start-up for entrepreneurs, held the Real Food Innovation Challenge. The Challenge gave three food biz beginners the chance to secure funding to help their food fantasies come true. Seven finalists were chosen from nearly forty competitors in a preliminary pitch session, who then peddled their ideas to Campbell’s panel of judges and a live audience.  In the final phase of the competition, held July 25th, winners had to demonstrate that their product used known and favored ingredients, had foundational business and marketing plans, outstanding palatability, and answered consumer need. They were judged by a panel that included Carlos Abrams-Rivera, President of ...

Serving up steak is not for amateurs  – Sous Vide, Brasserie-Style . . . There is no shortage of methods to prepare steak in the culinary universe, and no scarcity of chefs to create them. Chef Tesar of Dallas’ restaurant  Knife , has developed a seering technique using canola or grapeseed oil, that he features in his new book,  Knife: Texas Steakhouse Meals at Home .  His method relies on a a cast iron, or carbon steel pan. It is also dependent on removing as much liquid from the meat as possible before cooking. Three to four days in the refrigerator unwrapped, lying on a regularly refreshed swath of paper towel, will do the trick. Tesar’s method is supposed to yield up the most succulent steak ever tasted. This method honestly reminds me of cooking tofu – the steak alternative, which also relies on liquid removal with paper towels before cooking. But steak is not tofu and tofu is not steak. More on tofu later… If you are looking for the ultimat...