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Plugra Launches the Plugra Gourmet Club
Apr 03, 2012 (05:04 PM EDT)
Dinner Parties Have Never Been This Gourmet
KANSAS CITY, Mo., April 3, 2012 /PRNewswire/ -- Plugra® European-Style Butter introduces the Plugra Gourmet Club in partnership with SAVEUR Magazine. Members of the Gourmet Club receive everything from a guide on starting a dinner club and chef-created recipes to demonstration videos from the featured chefs in their restaurants, drink pairings and even decor tips. It is a single source where food enthusiasts can join together, gain knowledge and celebrate their passion for food.
The Plugra Gourmet Club launched the last week of March and will feature celebrated chefs from iconic restaurants across the country every other month throughout 2012. These chefs will share trade secrets and give club members a peek into their kitchens. They will provide cuisine themed menus, inspirations and tips for recipe success and ideas for how to complete the perfect party setting.
"Plugra is providing food enthusiasts a direct link to leading chefs who not only provide recipes, but share their knowledge on enjoying the recipes to the fullest through the Plugra Gourmet Club," says Ashley Campbell, Plugra associate brand manager. "The club lets members experiment with flavors and restaurant-quality ingredients like Plugra. We are excited to be sharing chef secrets with food lovers for success in their own culinary endeavors."
The first Plugra Gourmet Club feature is a Miami Fusion Feast created by Chef Dewey LoSasso from The Forge Restaurant|Wine Bar in Miami. Members will see how his insights about different cultures affect the menu at his restaurant and the overall Miami cuisine. Dewey will also pass along tips on recreating an in-home Miami Fusion feast. The full list of chefs set to be featured in 2012 includes:
Chefs in restaurants across the country know how important it is to use quality ingredients like Plugra European-Style Butter. Home chefs can learn from the professionals how the slow-churn process creates less moisture content and a creamier texture leading to flakier pastries, creamy sauces, rich risottos, and extraordinary flavored butters and sautes.
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