Puget Consumers Co-op Vendor Fair

Issaquah PCC Vendor Fair-
September 10^th & 11th - 2011
Field Roast spent this past weekend just 20 minutes east of Seattle in lovely Issaquah as a guest at the Puget Consumers Co-op (PCC) Vendor Fair. We set up our table and canopy in the parking lot and handed out free samples of our 3 sausages: Italian, Mexican Chipotle and Apple Sage, - voted a PCC’s kidspick, and our newest addition to the family the Frankfurter dog! Thanks for stopping by and saying hi if you did, we love to hear from you. We had an ideal location, third stop on the right from the entrance, in excellent company between new and old friends. Our modest booth greeted many new fans, complete disbelievers and even some amazing Field Roast Evangelists. I love telling traditional omnivores that the meat they have in their mouth is completely vegetarian, comes from grains and doesn’t contain nitrates or cholesterol, like a sausage made from animal products.

Some people looked at me in extreme disbelief and wonder – can they trust this girl behind the delicious smelling sausage counter, cooking up the tasty meats? It smells and tastes like ‘real meat’, how can this all be true? I wish I had a hidden camera on all of the stocky sporting looking men who almost choked on their sausage, when I said “it’s completely vegetarian”. This could be my new most favorite part of the job!

Over the 2 day festive and sunny event - Jennifer and I demoed almost 50 pounds of our 3 top selling products. Everyone wanted to try our newest addition to the Field Roast family – The Frankfurter dog. The comments were interesting… one woman said “my childhood has just flashed before my eyes, I haven’t had this taste in my mouth since I was a little girl”. Funny how taste can trigger long lost emotion isn’t it? I know exactly what she meant. I haven’t had a hot dog in years.

My first day working here with the company, I walked in and said I must try the new Frankfurter – today! That night I took it home, grilled it up, put it on a bun with yellow mustard and took my first bite. It almost brought tears to my eyes because I could see my grandmother handing me a traditional hotdog as a child. So many years, even decades have passed since I’ve had this memory; happily triggered by my first taste of the new FR Frankfurter.

The Frankfurter is out in stores now and at Safeco Field if you happen to be at a baseball game in Seattle. Pick up a 6 pack of dogs at your local co-op or grocery store and let us hear your thoughts! We would love to post them on the blog so that others can share in this emotional experience. Go ahead and email us at info@fieldroast.com

Cheers!

FRinEveryKitchen

A hungry PCC employee knows what’s good for her!

For more info on this co-op visit:

http://en.wikipedia.org/wiki/PCC_Natural_Markets

Recipe: Franks Island Skewer

So here it comes, faster than a speeding bullet...it's Labor Day weekend! I know that summer has been a quick hot one, and for some...too hot! I suppose that sitting in an air conditioned home doesn't lend itself to grilling outside, but there is always the stove top grill! Here in Seattle we are enjoying our summer, and though at the start of August we only had something like 78 hours of "summer weather", now my lawn is brown in places. "Beggars can't be choosers," mama always said.


Chef Stephen Holtz did this recipe in celebration of summer. It is incredible, simple and is cooked and served on a stick. Tasty and fun, not much more you can ask in regards to food.


Ingredients:
3 Field Roast Franks
1/2 fresh cut pineapple
1 fresh cut Banana
Skewers
Thai Sweet Chili Sauce to dip (optional)


Clip and peel the Franks, slice on the bias into bite sized chunks, as well as the pineapple and banana. Spear them alternately with the skewer and place on a hot grill. 3 minuntes each side or until the fruit is caramelized and Frankfurters have grill marks. Note that you will need to level these chunks on the skewer so that they hit the grill together. Serve it up to dip in the sweet chili sauce or drizzle it so it soaks in. Either way...this tour of Frankiocity just popped off its flip flops and shoved its feet in the sand.

Frankfurter Recipe: Chili Dog

When it comes to food, there are a thousand ways to...rescue a cat. Take pizza for example, no one topping scenario seems to please everyone...and so they invented the half this, half that pie. Well Hot Dog culture is the same way...if not worse. You've got a seriously varied scope of preferences when it comes to dressing a frank, and in the coming weeks we will be exploring this phenom.

So the question is, what is your Frank wearing? Or as David put it "your inner Frankiosity." This first installment is something I think most of us can get behind; The Chili Dog.

Now that isn't to say that there are not different schools of thought on the chili dog, in fact its quite possible this is one dog that isn't the same wherever you go. This recipe is close enough to the Cinncinati "cheese Coney" according to the omniscient Wiki. But doesn't really get into the different styles of chili...that is a whole other food fight altogether.

We kept it really simple;
a can of Chili sans carne
vegan cheese shreds
chopped white onions (If you are on a date...skip the onions)

But either way, you're going to need a fork!