Schnucks Press Releases
Media Contacts :
Lori Willis
Schnuck Markets, Inc
314-994-4602
http://www.schnucks.com






Date : January 24, 2013

Schnucks Chef Wins Grand Prize in Alaska Seafood Recipe Contest

ST. LOUIS – The Alaska Seafood Marketing Institute (ASMI) has announced that Chef Rosanne Toroian, food editor and information specialist for St. Louis-based grocer Schnuck Markets, Inc., is the grand prize winner in the Alaska Seafood Prepared Foods Challenge.

Chef Toroian’s recipe for Dilled Alaska Surimi Seafood Salad Sandwich (see below) wowed judges who were looking for recipes that were innovative, nutritional and offered satisfying flavor at an affordable price.  Chef Toroian’s interpretation earned her top honors including a trip to Alaska this spring.

The Prepared Foods Challenge ran in the month or October and was open to all U.S. retail chefs and designed to celebrate both National Seafood Month and the retail culinary professionals who develop prepared foods for today’s busy shoppers.

Part of the Schnucks Food Education team since 2007, Chef Toroian is responsible for developing recipes for the grocery company’s ads and various publications, Schnucks Cooks food demonstration stations, and she also edits the popular Schnucks Cooks quarterly magazine designed to provide culinary solutions, ideas and information to cooks of all skill levels.

“My entry showcases Alaska Surimi, an inexpensive seafood option that’s not only incredibly versatile and convenient, but also low in calories and full of protein,” said Toroian.  “Our customers are always looking for tasty new, low-calorie options so I created a seafood salad with light and fresh ingredients that is lower in fat.  I included fresh lemon juice, dill and the ‘secret’ ingredient, cucumber, which really makes it unique.”

As part of her award, Chef Toroian will travel to Alaska in May to help judge ASMI’s annual Great Alaska Seafood Cook-Off.  Schnucks also plans to release the winning recipe in an upcoming issue of Schnucks Cooks magazine and through the Schnucks Cooks demonstration stations.

Founded in St. Louis in 1939, Schnuck Markets, Inc. operates 100 stores (including five Logli and six Hilander stores) and 96 in-store pharmacies in Missouri, Illinois, Indiana, Wisconsin and Iowa.  Follow Schnucks on Facebook at www.facebook.com/Schnucks.


Dilled Alaska Surimi Seafood Salad Sandwiches

Yields 4 servings

1 lemon

⅓ cup light mayonnaise

¼ cup low-fat Greek style plain yogurt or light sour cream

2 tablespoons chopped fresh dill fronds

1 teaspoon hot sauce

1 pound Alaska Surimi Seafood (Imitation Crab), flaked or cut into ½-inch pieces

2 medium celery ribs, finely chopped (about ¾ cup)

½ small English (seedless) cucumber, peeled and cut into ¼-inch pieces (about ¾ cup)

¼ cup finely chopped red onion

4 large croissants, each cut horizontally in half

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From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice into large bowl. Stir in mayonnaise, yogurt, dill and hot sauce.  Fold in surimi, celery, cucumber and onion.  Evenly divide surimi salad between bottom halves of croissants; replace top halves of croissants, then cut each sandwich crosswise in half to serve.

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