Well-known for its bacon expertise, SugarCreek (booth 1223) will demonstrate its new diverse menu and sous vide cooking capabilities at the International Dairy-Deli-Bakery Association’s Seminar and Expo in Atlanta, June 7-9, 2015.
The Cincinnati-based company will take its state-of-the-art food truck to the Georgia World Congress Center to give live cooking demos and offer samples of ready-to-eat sous vide products. SugarCreek’s menu for the three-day event includes pastrami, 72-hour brisket, turkey breast, pork carnitas, baby back ribs, beef tenderloin and root vegetables.
“The menu for IDDBA is just a sample of the products we will be developing at our new Cambridge City, Indiana plant when it opens next month,” said Michael Richardson, COO for SugarCreek. “At this facility and our new innovation center, we’ll be able to work with retailers to develop unique menu items that will appeal to their customers.”
The Cambridge City, Indiana facility (CCI) is 435,000 square feet and features the largest sous vide line in the nation. Sous vide (translated as “under vacuum”) is a staple of European cooking, but has largely been limited to small batch cooking in the United States. With the opening of CCI, SugarCreek will be able to introduce sous vide prepared foods to a much larger and diverse audience.
Features of SugarCreek’s food truck on display at IDDBA include:
A 55” stainless steel gas grill with a 6,000 cfm exhaust system for grilling on the trade show floor.
Hydraulic lift, passenger-side doors that open to reveal a large wok, smoker, three-burner stove top and deep fryer to enable a wide variety of food presentations.
Hydraulic lift, driver-side doors that open to reveal a drink center with hot and cold running water, built-in coolers and storage areas for folding tables and chairs.
An 80” flat screen TV mounted above the grill with surround-sound stereo, satellite link and Blu-ray capabilities for a variety of onsite demonstrations.
SugarCreek is an innovative, diversified and flexible food manufacturer helping some of the industry’s largest and best-known companies develop brandworthy food solutions. SugarCreek’s authentic culinary expertise helps drive innovation, and our in-house expertise in everything from food trends and marketing to packaging and logistics makes the company an ideal partner for new product development – including bringing scale to Sous Vide. SugarCreek employs 1,600 people in four – soon to be six – manufacturing facilities, and serves clients across the U.S. and internationally.
