Pork News

• 11/21/2008 - Restaurants Offer New Items
  by: Janie Gabbett, Meating Place AM NewsMaker's
  
  
• 11/15/2008 - New Consumer Research for Chefs
  As the interest in locally-grown and niche food items continues to rise among consumers, we know that chefs and restaurant owners are helping to drive the trends and working hard to meet consumer's demands.
  
  
• 10/30/2008 - Hold Those Dollar Signs!
  A study by Culinary Institute of America faculty members explored consumers’ price thresholds. But instead of looking at how much diners are willing to spend, the researchers took a closer look the different ways in which the price of a menu item is stated.
  
  
• 10/10/2008 - The Ultimate Porker
  Jimmy John’s added a new sandwich to its menu for the first time in more than four years.
  
  
• 9/30/2008 - Tropical Smoothie Cafe
  Tropical Smoothie Café launched a new line of Bistro Sandwiches.
  
  
• 9/15/2008 - Taste of Elegance Winner Debuts “Southeast Asian Duet of Pork”
  Sandwiched between the threats of Tropical Storm Hanna and Hurricane Ike, the 2008 Orlando Taste of Elegance showcased some of the Southeast’s most innovative new pork creations, including Chef Peter Olsacher’s award-winning “Southeast Asian Duet of Pork.”
  
  
• 9/1/2008 - Smokey Bones Takes Pork Beyond Barbecue
  While pork is already a big part of the menu at Smokey Bones Bar & Fire Grill, the casual dining chain is looking for new ways to go beyond pulled pork and ribs.
  
  
• 8/15/2008 - Pork Serves Up Healthy School Lunches
  School cooks who are hungry for nutritious menu items found a smorgasbord of new pork options at the School Nutrition Association’s (SNA) convention in Philadelphia this summer.
  
  
• 8/1/2008 - Baby Back Ribs Go Crispy
  Damon’s Grill restaurants are serving baby back ribs with a crunchy, flavorful twist –crispy and saucy. The restaurant chain is introducing the newly developed Crispy Baby Back Rib appetizer on Aug. 8. The pork dish is lightly fried and basted in one of three different sauce flavors.
  
  
• 7/22/2008 - Bonefish Grill Reels in Customers with Pork
  While Bonefish Grill is fueled by a passion for fresh seafood and a desire to take the mystery out of fish, the chain has cast a wider net by featuring pork specials this summer.
  
  
• 7/22/2008 - Cooking Demos make Consumers Hungry for More
  Consumers received more than the average barbecue when they watched Celebrated Chef Mark Salter cook up and serve a delicious pork meal in 20 minutes.
  
  
• 7/7/2008 - Hot Dogs Remain Summer Favorite
  According to new data from the National Hot Dog and Sausage Council (NHDSC), 63 percent of baseball fans listed hot dogs as the one ballpark food they could not live without.
  
  
• 6/10/2008 - Pork Sausage Links the World
  Pork sausage stole the show at the New York Stock Exchange. Pork sausages from around the world enticed more than 4,800 employees to eat everything from breakfast links and bratwursts to chorizo and kielbasa.
  
  
• 5/6/2008 - Wiard Wins Checkoff's National Taste of EleganceTM Contest
  Tyler Wiard, executive chef at Elway's Steakhouse in Denver, won top honors in the 19th annual national Taste of Elegance™ contest May 5 in San Diego, Calif.
  
  
• 3/6/2008 - National Pork Board Debuts The Other White Meat Tour
  The National Pork Board unveiled the route for The Other White Meat Tour during the producer update session at the National Pork Industry Forum in St. Louis, Mo., today.
  
  
• 2/25/2008 - National Pork Board Partners with Share Our Strength to Fight Childhood Hunger
  The National Pork Board announces its partnership with Share Our Strength®, a national organization working to make sure no kid in America grows up hungry.
  
  
• 1/31/2008 - National Pork Board Names 2008 Celebrated Chefs
  America's pork producers entered the 12th year of their Celebrated Chefs program by naming five distinguished chefs as spokespersons for the Pork Checkoff and Pork.
  
  
• 1/1/2008 - Research Chefs Association
  Pork Checkoff will once again be represented at the RCA's annual conference.
  
  
• 1/1/2008 - Pork 101 at Mississippi State University
  Marination 101 and 201instuctional courses will be held on campus at the Food Science Institute from March 25 though 27.