Introducing Vidalia Brands™ Sweet Potato FriesVidalia Brands, a Bland Farms company, is proud to announce an exciting new addition to its line of condiments, seasonings, dressings, and snackfoods that is both unique and delicious. We are proud to introduce to you, Vidalia Brands™ Sweet Potato Fries. This delicious snack is baked, not fried, is certified gluten-free and kosher, and is made with real sweet potatoes. Sweet Potato Fries contain 0g Trans Fat and only 120 calories per serving. They are also an excellent source of Vitamin A. Did you know that Sweet Potato snacks are outpacing the salted snack category with over 1279% growth? Give your customers what they want. Vidalia Brands Sweet Potato Fries are packaged in 3.5oz bags and come display ready in either a 12ct knock-out high-graphic box or a 48ct displayable shipper. For more information please call 1.800.VIDALIA or contact us here.
Commander’s Palace Executive Chef Tory McPhail at this year’s PMA Fresh Summit in New Orleans, Louisiana. McPhail is a James Beard Rising Start Chef and Best Chef South winner. He will be showcasing his delicious New Orleans creations and highlighting the great flavors of Bland Farms sweet onions.
About Chef Tory McPhailTory McPhail has followed a path forged from hard work to arrive at the historic Commander’s Palace restaurant’s storied chef legacy, which has cultivated the likes of Emeril Lagasse, Paul Prudhomme, and Jamie Shannon. McPhail hails from Ferndale, WA, a small town near the Canadian border, where he learned to appreciate local goods and the comfortable gathering place of his parents’ kitchen. Corn planted in the spring would become dinner in the summer; fish caught in the afternoon from his family’s stocked pond would make it to the plate by dusk. “I knew food didn’t just come from the grocery store and magically appear there,” he says. “Being able to watch it all grow gave me a passion for natural foods.” After high school, McPhail attended Seattle Community College and received an ACF-accredited degree in culinary science. Compelled by New Orlean’s history, soul, and Mardi Gras celebrations won him over, he moved upon graduation and at just 19, he was hired by Commander’s Palace Executive Chef Jamie Shannon. He worked diligently through all 12 stations of the kitchen, honing his craft and making a positive impression on his boss. In search of “as much experience as possible, as quickly as possible,” McPhail later completed a series of stints at several culinary hot spots, including the Breakers Hotel in Palm Beach, FL; the Michelin-starred L’Escargot in London and its sister restaurant, the Michelin two- star Picasso Room; and the Caribbean/Creole-intensive Mongoose Restaurant in the U.S. Virgin Islands. In spring of 2000, McPhail returned to the Commander’s family as executive sous chef at Commander’s Palace Las Vegas. Though he loved his job there, New Orleans and Chef Shannon beckoned, and he returned to the Big Easy where the Brennan family named him executive chef of the original Commander’s Palace in January 2002. Today, McPhail continues his dedication to creating and sustaining strong relationships with local purveyors, as well as executing exciting dishes in the Commander’s kitchen. “I’m always thinking very forward when it comes to Creole food,” he says. A passionate and resolute chef who pursues culinary perfection, McPhail delights in exploring a variety of flavors in his seasonal menus—embracing Creole traditions while updating classic dishes with fresh, local ingredients. His Creole Seared Gulf Fish, for example, showcases farm-fresh produce like Spring Mushrooms, Corn, Fingerling Potatoes and seared Speckled Trout. McPhail’s masterful work has not only kept Commander’s Palace at the top of critics’ lists, but has also led him to numerous TV appearances, including Bravo’s “Top Chef,” on which he was a guest judge along-side Commander’s Co-Proprietor Ti Adelaide Martin; NBC’s “Today”; CBS’s “Early Show”; “Paula’s Party” with Paula Dean; “After Hours With Daniel Boulud”; and numerous Food Network programs, including “Sara’s Secrets,” “My Country, My Kitchen,” “Into the Fire,” and “Bobby Flay’s Food Nation.” Tory also co-hosted “Off the Menu,” which aired on Turner South Network for six years. A James Beard Rising Star Chef and Best Chef South winner, McPhail was also named as one of Saveur magazine’s inaugural “Tastemaker Chefs” in 2012; awarded the winner of the Great American Seafood Cook-Off in 2009; co-authored Commander’s Wild Side with Martin, a collection of recipes taken from the legendary restaurant’s kitchen; has served on the Nutrition Advisory Board for Cooking Light magazine; and has been a spokesperson for Wild American Shrimp and for McCormick’s Old Bay seasoning.
here to read to access or download the issue.Bland Farms was highlighted for it’s contribution to the Georgia economy in Georgia Ports Authority’s AnchorAge. Click
NutritionData.Self.Com. This website is an excellent resource for nutritional data on almost any food.According to the National Onion Association, onions are a healthy addition to your daily diet. Among the many nutrients onions provide, they contain quercetin, a flavanoid (one category of antioxidant compounds). This particular antioxidant has been found to protect and regenerate vitamin E (a powerful antioxident). Studies are in progress to determine whether increased quercetin accumulated in the blood through consumption translates into significant antioxidant benefit. Reduce the risk of disease The consumption of onions may reduce your risk of certain diseases. Conditions such as gastric ulcers, osteoporosis, cataracts, cardiovascular disease as well as cancer of the breast and colon, ovaries, gastric, lung and bladder. Below is the nutritional information for raw onions courtesy of