This quarter we hosted the 4th annual Epicurean Project on Monday, October 7, 2019 in Houston, Tx. In its 4th year, the Epicurean Project was once again a remarkable demonstration of the culinary innovation that has set Martin Preferred Foods apart for 75 years.
The Epicurean Project is a unique, one-night event featuring the best of Martin Preferred Foods through a showcase of the latest in culinary trends and our signature products prepared by some of the top chefs in Texas. It is our way of bringing to life the ways in which we fulfill our mission of passionately crafting meat, poultry, and specialty food solutions that create an exceptional customer experience.
We filled the beautiful Revaire with over 600 of Martin Preferred Foods customers, prospects, vendors and employees delighting them with the finest from our portfolio. Representing our best-in-class marinated proteins and culinary capabilities was our expert MPF Culinary R&D team, with a fantastic display featuring a Beef Sashimi dish. MPF’s superstar Cheese Merchandising team set an impressive exhibit of our unsurpassed fine cheeses and charcuterie selection. Top chefs from Houston, San Antonio and Dallas showcased Martin Preferred Foods signature products such as our fresh Chicken, Dean & Peeler Premium Beef, Texas Quail, True Story pork, Maple Leaf duck, Broadleaf venison and ostrich, PelFreeze rabbit, and red snapper from Southwest Seafood.
This event also presents MPF the opportunity to connect with our community through partnerships with local non-profit organizations such as Recipe for Success Foundation. Our partnership helps raise awareness and provide financial support for this organization’s important mission of combating childhood obesity by changing the way children understand, appreciate and eat their food. As well as helping the community provide healthier diets for our kids.
Another exciting partnership highlighted was the one with the Culinary Institute LeNotre. This year, we were thrilled to feature a pastry competition with students from the #1 school for culinary arts in America. These future chefs competed for scholarships sponsored by Martin Preferred Foods with confectionary masterpieces depicting noteworthy treasures of our Lone Star State.
All the while, a total of 18 chefs participated to win top honors in 4 categories representing the latest in culinary trends: Local Texas, Exotic Meats, Asian Pacific Inspiration and Flavors of South America. All of the delicious creations featured proteins provided by Martin Preferred Foods. While there could only be 4 winners, there were many creative standouts in the lineup including: duck empanadas, quail tamales, sous vide ostrich on a yuca root, beef cheek on a sope, and more.
Each winning chef was awarded a custom made, handcrafted chef’s knife from Boothill Blades.
The collaboration and creativity showcased through this event was an inspiring display of the exciting ways Martin Preferred Foods adds flavor to life.