Have You Seen Inland Seafood Lately?

The Southeast's Largest Seafood Distributor Goes Social

With the addition of Social Media to the company's already wide range of public outreach programs, Inland Seafood, one of the country's largest seafood distributors, is stepping out from its role as a behind-the-scenes distributor and making an effort to involve consumers in the world of fresh food distribution.  

"Social media is one of the most effective ways for companies to connect with each other and individuals in the market," said Inland Seafood's President Chris Rosenberger. "Through Facebook and Twitter, our goal is to inform and educate the people who care about the business we do."

Inland Seafood has hit the ground running with their latest social media campaign, "Have you seen Inland Seafood lately?" in an effort to influence consumers and industry partners to get involved and educate themselves about where their food comes from. Consumers can interact with the company and each other by posting pictures of Inland Seafood sightings around town to the Inland Seafood Facebook and Twitter pages, which are packed with the latest information regarding the seafood and restaurant industries. From run-ins with Inland employees to truck spotting as Inland's drivers make their deliveries to the most esteemed restaurants and grocery stores in the city, Inland Seafood is challenging the public to stay informed and be on the lookout for their trademark "sun and waves," and share their sightings with the company and others.

As the largest distributor in the Southeast, one of the leading packers of Maine lobsters, and one of the most innovative companies in the industry, Inland Seafood was founded on the simple philosophy of supplying customers with the best quality seafood available with the best service in the industry. Their innovation and dedication to serving their customers with pride has led to the company's decision to take their customer service one step further through the use of social media.

Inland Seafood has four Southeast divisions in Atlanta, Birmingham, Charlotte and New Orleans- each of whom consider it a priority to keep their customers and neighbors up to date with the latest industry news and greatest catch available from local sources and from across the globe. To access all that Inland Seafood has to offer, visit www.inlandseafood.com, follow @inlandseafood on Twitter and like Inland Seafood on Facebook.  

Vicky Murphy

vicky.murphy@inlandseafood.com                                                                           

Developing foods that satisfy our hunger, our budget and our lifestyle is not something new, but something that continues to challenge foodservice professionals. And with a new year beginning, we wonder, "what will be the leading trend for 2012?"

According to a survey taken by ACF chefs, healthier eating options will be one of the most popular menu trends for 2012. Technomic also lists the healthy eating trend as one of the lasting trends for 2012. Chefs nationwide are making way for more nutritious recipes to answer the call of consumers.

Making food healthy can be easy and economical. You can blend organic and conventional ingredients to upscale your recipes. And when it comes to fresh produce, add what you like, what's in season, make it fun and flavorful, and it may end up being better-for-you too! Artisanal produce such as purple potatoes, golden beets and white eggplant, just to name a few, can be used to add color, flavor, nutrition and interest. Fresh fruits also pack a nutritional punch when added for a finishing touch or as a featured flavor.

While adding all the better-for-you ingredients, be sure to kick up the flavors and not the sodium. Flavorful and bold spices, seasonings and crispy textures can make dishes tasty and healthy. Better-for-you products such as our Organic, All-Natural Reduced Sodium or Vegetarian Better Than Bouillon® Food Bases are the secret ingredient of chefs for making food really flavorful. These real meat-, poultry-, seafood- and vegetable-first bases offer authentic flavors to enhance any food. Whether making a savory soup, smoky shrimp appetizer, luscious whole-grain pasta dish with fresh seafood, robust red wine marinade for a filet of steak, or tangy lemon dill sauce for salmon− there's a Better Than Bouillon® Food Base that can make it delicious and better-for-you!

Featured is a recipe for Chicken Satay Appetizers with Peanut Sauce from Chef Bailey, CEC, Director of Culinary Development at Southeastern Mills. This recipe highlights the trend of creating nutritious foods that taste great!

Chicken Satay Appetizers with Peanut Sauce  

(Serves 8-12)                                

Ingredients and Shopping List

Chicken and Marinade

• 2 pounds skinless, boneless chicken breast halves cut into 1-inch strips
• 20-22 wooden skewers soaked in water for at least 30 minutes
• 2 tablespoons low sodium soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon Better Than Bouillon® All-Natural Reduced Sodium Chicken Base
• ¼ cup chili sauce
• ½ teaspoon garlic powder
• 1 teaspoon curry powder

Directions for Chicken and Marinade

1. In a small bowl, combine soy sauce, oil, Chicken Base, chili sauce, garlic and curry powder.

2. Place prepared chicken strips in a large resealable bag.

3. Pour marinade over strips and turn to coat.

4. Place bag in a bowl and refrigerate for 1-2 hours, turning occasionally.

5. Preheat oven to 400°F. Line a large rimmed baking sheet with foil, generously coat with

     cooking spray.

6. Thread chicken onto prepared skewers and discard marinade.

7. Place skewers on prepared baking sheet.

8. Cook until done, about 20 minutes, turn half way through cooking time.

Ingredients and Shopping List

Peanut Sauce

• 1(13.66-ounce) can of unsweetened coconut milk
• ½ cup reduced fat peanut butter
• 2 teaspoons Better Than Bouillon® All-Natural Reduced Sodium Chicken Base
• ⅓ cup chili sauce
• 1 tablespoon red curry paste
• ½ teaspoon ground coriander
• ½ teaspoon garlic powder
• 2 tablespoons fresh lime juice

Directions for Sauce

1. In a small saucepan over medium-low heat, whisk    

    together sauce ingredients and thoroughly

You are invited to attend Cirque Du  

Sysco 2012 Trade Show

Over 300 Booths

* The newest products and ideas

* Out-of-this-world Hot Deals Booth

* Prizes and Trip giveaways every hour

* Informational Seminars and Demonstrations

* Featuring Sysco's Supplies on the Fly

* Complimentary Parking

* Sysco Connect: Our next generation in Tradeshow Technology.

Georgia International Convention Center

Tuesday, March 6th, 2012

9AM / 5PM

Schwan's Food Service

The makers of Edward® Pies offer instant brand recognition   

and great candy flavor

Adorn a slice of Reese's® Peanut Butter Crème Pie with a mountain of whipped cream and a large chocolate garnish.

According to Technomic, nearly 60% of consumers said they would try a dessert made with name-brand ingredients. More than 50% said that a "favorite ingredient" is important when choosing a dessert. And close to 30% said they patronize restaurants based on their dessert menus.* Check averages for meals with dessert were 50 cents higher than for those without dessert. **

And there's more. Three out of five consumers associate brand names with higher quality...and 45% would willingly pay more for well-known brands.*

It only stands to reason, then, that just about any dessert menu out there would benefit from the addition of indulgent desserts that tout well-loved brand-name ingredients. And Edwards® Candy Branded Crème Pies let you do just that with ease.

Edwards® Crème Pies come in four luscious varieties, each featuring one of America's oldest and best-loved candy brands:

• SNICKERS®1 Crème Pie filled with bits of SNICKERS®1   candy surrounded with rich peanut butter nougat in a graham cracker crust

• Crème Pie made with Nestlé® BUTTERFINGER®1 pieces in a creamy filling with a cookie crumb crust

• Reese's®1 Peanut Butter Cup Crème Pie with creamy peanut butter filling and crumbled Reese's®1 Peanut Butter Cups in a chocolate cookie crust

• Hershey®'s1 Chocolate Crème Pie featuring chocolate and vanilla fillings drizzled with Hershey®'s1 Syrup in a chocolate cookie crust

Each variety gives you thaw-and-serve convenience. The pies are pre-sliced for easy plating, and paper dividers ensure portion control and less waste. Unique packaging ensures intact crusts and toppings for consistent, attractive presentation.

These pies are incredible as is. Add your own extra touches-a dollop of whipped cream, a chocolate garnish, fresh fruit, or sweet sauces, for instance-and you have a unique signature dessert patrons will find irresistible. Plussing up these pies also allows you to charge more-so your profits go up. And that's a sweet statistic you'll definitely want to note.

For more information about these products, call 1-877-302-7426 or visit edwards.schwansfoodservice.com

*Technomic Inc., The Dessert Consumer Trend Report 2010

**The NPD Group/CREST®

1HERSHEY®'S and REESE'S® are registered   

   trademarks of The Hershey Company, used under  

   license. SNICKERS® is a registered trademark of  

   Mars, Incorporated, used under license.  

NESTLÉ® BUTTERFINGER® is a registered  

   trademark of Société des Produits Nestlé S.A.  

   Vevey, Switzerland, used under license.

Blockbuster Linen Service

We are your local provider of rental table linens. We provide high quality napkins, tablecloths, aprons, kitchen towels, kitchen mats, logo mats, and embroidered chef wear. Our quality control is second-to-none. Our delivery staff is trained to become familiar with your particular requirements. We are available for any special needs seven days a week.

For more information contact: 

Susan Moss

Cell 404-277-0702

smoss@southeastlinen.com