Fall/Winter Menu Shaped by Creativity, Science…and Customer Feedback!
R&D Chef Catherine Izzo Shares the Experience of Creating an Inspired Menu.
I am one of the luckiest people on the planet. I have been blessed with the opportunity to make a living doing what I love: playing with food.
As a research and development chef, I spend most of my time perfecting and creating recipes for Good Measure Meals and Open Hand. But it doesn’t stop there! I am also a Registered Dietitian, so I make sure that the recipes I create are healthy and made up of the best ingredients possible. So, my days are filled with a combination of creativity and science, which is both challenging and really fun!
I was so excited at the launch of our NEW Fall/Winter menu a couple of weeks ago! Believe it or not, we started working on this new menu all the way back in April!
The first step with every menu launch is considering the feedback from our customers. Many of our customers fill out a weekly feedback survey, call or write to our customer service team, and speak to us at our events. We take every opinion our customers submit and use it to help shape the new menu. It helps us to decide what favorites to keep, like the Carolina Style BBQ chicken with Chow Chow, field peas and banana pudding, and what old favorites to bring back, like Brunswick stew and cranberry glazed turkey meatloaf.
We also love to incorporate seasonal vegetables including roasted butternut squash and a new breakfast pumpkin bread. We often hear from customers that they love being exposed to new ingredients that they have never tried before, so we have incorporated some heritage grains that may be new to some, such as farro, quinoa, and wheat berries.
And of course, no fall menu is complete without a few (healthier versions) of comfort foods. Some new concepts to look forward to are turkey shepherd’s pie topped with mashed cauliflower, carrot ginger soup with a greek yogurt lemon basil garnish, roasted turkey with a tart house-made cranberry sauce, and sweet potato casserole.
Now, as exhilarating it is to launch this new menu, it is already time to start planning the Spring/Summer menu for 2014. As I go back to the drawing board, I look forward to hearing more about what you think about the new menu this Fall. Always keep in mind that even if you don’t see the results right away, your opinion really truly matters to us and helps guide the menu planning process. Bon Appétit!