San Diego Union-Tribune readers began nominating for their “best” picks in 176 categories in April for the annual San Diego’s Best Union-Tribune Readers Poll. Categories ranged from auto, entertainment, restaurants, shopping, and finance. Votes were casted in June and it was revealed on August 21st that Souplantation won Best Buffet!
This is the fourth year in a row as San Diego’s Best Buffet and we have you to thank!
David Hayes, Director of Operations at Garden Fresh Corp. says, “It’s wonderful to see our guests nominate and vote Souplantation as their best pick for buffet. It shows they really enjoy what we have to offer as we strive to provide fresh, healthy, and wholesome food. Our hardworking team aims to give guests a great experience in addition to the food. I’m really proud of the management teams, crew leaders and members, central kitchens, and the support staff. It takes a team to achieve the best of anything we do. Thank you to all the San Diegans voting for us in the Union-Tribune Readers Poll.”
To see all winners, visit http://www.sandiegouniontribune.com/bestof/
As part of its commitment to sourcing farm fresh food, Sweet Tomatoes in Albuquerque will host two informative farmer events beginning tomorrow evening. Fourth generation cheese maker Chuck Krause and third generation dairy farmer Art Schaap will be on hand to greet guests and share secrets about farming in the region and the techniques they use to harvest some of the best New Mexico-grown products on the market.
Sweet Tomatoes restaurants in Albuquerque and in other states utilize Chuck’s Creamy Ithaki Feta in prepared salads and on the salad bar, while Art’s dairy farms supply most of the milk used in the cheese. The special feta cheese was perfected over many years and Chuck refers to his unique recipe as a closely guarded “state secret.”
Wed. August 24, 6-8 p.m.
Sweet Tomatoes-Albuquerque NE 4901 San Mateo Blvd. 87109
Thurs. August 25, 6-8 p.m.
Sweet Tomatoes-Albuquerque NW 10126 Coors Blvd. 87114
First 100 Club Veg members receive a free package of fresh, local Feta Cheese from Tucumcari Mountain Cheese Factory. If you haven’t signed up for the Club Veg e-mail, click here to join. [click to continue…]
Garden Fresh Restaurant Corp., parent company of Souplantation and Sweet Tomatoes restaurants across the nation are joining St. Jude Children’s Research Hospital® in their battle to help kids beat cancer and other serious diseases once again with a second campaign.
The passion and effort of the Garden Fresh restaurants teams, combined with the generosity from staff members, suppliers, and most importantly you-our guests, have raised $300,000 to support St. Jude Children’s Research Hospital in our first campaign!
The initial effort that ran from January 15 to the end of February was such a success that Garden Fresh CEO, John Morberg, decided to launch another campaign beginning September 1st and continuing strong to the end of September. “I am so proud of what the entire Garden Fresh team did to support St. Jude in our first campaign and look forward to raising a significant amount of money through the generosity of our guests, the efforts of our team members and the support of our suppliers,” says John.
“As we build on our fundraising success, our ultimate goal is to raise $500,000 a year for St. Jude in two separate campaigns, the one that we’re launching in September and another one next January. That is a stretch goal, but I am confident we can achieve it with focused attention. Helping others beyond ourselves created a spirit of pride in the entire organization and it was heartwarming to see that pride in our first St. Jude fundraiser,” he added. [click to continue…]
Secret ingredients and recipes are the heart and soul of food. But those recipes, like the fast food fried chicken chain that claims it has “Eleven secret herbs and spices” in its signature chicken, are closely guarded and for good reason.
Chuck Krause, a fourth-generation cheese maker at his Tucumcari Mountain Cheese Factory, displays some of the cheese made at his plant in Tucumcari, NM. The facility also makes the Ithaki feta now used in Garden Fresh restaurants.
Fourth generation cheese maker Chuck Krause, majority owner and operator of Tucumcari Mountain Cheese Factory, Inc., says in his more than 45 years as a cheese maker he has learned that once you find the “sweet spot” of your recipe it is best to keep that to yourself. “I call my feta cheese recipe a ‘state secret’ as I have evolved with flavors, cultures and learning little things that make our feta different, and better,” the gregarious Chuck says. “Something I add to the milk is different than anybody else and the result is a creamy flavor that is unmatched. Our feta is even creamier than the Wisconsin guys and that says a lot,” he notes.
The Ithaki feta that Chuck makes at his Tucumcari, NM, plant is currently used in this month’s Classic Greek salad.
Chuck grew up in Wisconsin making cheese with his father and grandfather in the small community of Morgan, about 30 miles north of Green Bay. From 1938 to 1988, his family, led originally by Chuck’s great grandfather, made Cracker Barrel Cheese for Kraft Foods, one of the nation’s largest cheese makers. [click to continue…]