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Flinte gives thumbs up to Southern Thanksgiving tradition BY HELMUT FLINTE For GreerToday.com This week many of us will prepare my favorite meal of the year. I was introduced to it in 1965 when I had my first Thanksgiving

STAFF REPORTS
Published on Wednesday, November 2, 2011

Nov. 3 is national sandwich day. And what sandwich deserves the title the “Official Sandwich” of National Sandwich Day? Arnold and Oroweat Breads embarked on a mission to find the most delectable sandwich, and enlisted four top bloggers to create their favorite recipes this season in the Arnold and Oroweat National Sandwich Day Challenge. After a voting period by the Facebook fan community, the public has spoken: The Cheddar Bacon Panini with Caramelized-Apple Onion Chutney submitted by Kathy Strahs, of the blog Panini Happy, has come out on top.

No stranger to a Panini press, Kathy describes her warm autumn sandwich as a bold, “grown-up version of a grilled cheese sandwich.” This sweet and tangy grilled Panini, served on Oroweat New York Style Extra Sour Rye, is a delicious option to kick off the nationwide sandwich celebrations on Nov. 3.
Bloggers from three other sites, Carrots ‘N Cake, Fit Bottomed Girls and My Gloss also submitted sandwiches for public voting. The recipes, which ranged from savory to sweet, are below.

Little Bites of Heaven was submitted by Tina Haupert, the blogger behind Carrots ‘N Cake, and described as “fun size candy bar” sandwiches. These bite-size treats are made with marshmallow fluff and chocolate-hazelnut spread slathered on Arnold or Oroweat Health-full Hearty Wheat bread, with shredded coconut and crumbled graham cracker in the middle.

Open-Faced Fruit and Egg Brunch-wich was created by Jenn Walters, one of the co-founders of Fit Bottomed Girls. After spreading fig butter on a slice of toasted Arnold or Oroweat Health-full Nutty Grain bread, top with spinach, brie and a poached egg for a nutritious open-faced sandwich.

Turkey, Brie and Hot Pepper Jelly Sandwich with Arugula was submitted by My Gloss’ Lolita Carrico after polling her readers on two different sandwich recipes. Piling Arnold or Oroweat Country Whole-Grain White Bread with thinly sliced turkey breast, brie and arugula, she adds an unexpected heat with a touch of hot pepper jelly inspired by her East Indian background.

For a taste of the competition, including photos and full recipes, visit the Arnold and Oroweat Facebook page: https://www.facebook.com/arnoldandoroweatbread.
And is you want even more sandwich ideas, this link goes to stadium in the NFL and NHL for signature sandwiches by their chefs: 

http://www.mediawebsite.net/ajc/story/?catSetID=7007&catID=292317&nrid=132990393&page=1


New burger beefs up Burger King’s Menu
Burger King restaurants unwraps the new BK Chef’s Choice burger, its newest premium flame-grilled beef sandwich appearing on menus nationwide. This 5.5 ounce flame-grilled burger is made with seasoned ground chuck and is topped with thick-cut bacon, American cheese, red onions, sliced tomatoes, romaine leaf lettuce and savory griller sauce, all on an artisan-style bun.

Available at participating Burger King restaurants nationwide at a suggested retail price of $4.99, the BK Chef’s Choice burger reinforces the Burger King brand’s commitment to flavorful menu items made with premium ingredients.

The BK Chef’s Choice burger will be supported by national TV and radio advertising that began on Oct. 24.


Chick-fil-A rolls out new Cow Calendar, seasonal milkshake for the holidays
This holiday season, the Chick-fil-A “Eat Mor Chikin” Cows are honoring the historic contributions of the cows that came before them to influence world history in the chain’s new 2012 Cow Calendar. The holiday cheer from Chick-fil-A doesn’t end with the release of the annual Cow Calendar. The Atlanta-based restaurant chain is also bringing the Peppermint Chocolate Chip Milkshake back to menus as a limited-time flavor.

The 15 edition of the cow-themed calendars, entitled “Trail Grazers: Blazing New Paths That All Lead to Chicken,” pays tribute to some of world history’s bravest human explorers. Among the famous trail grazers featured are “Amealia Airhoof,” the “first heifer in flight who took to the skies to spread the message of chicken” and “Corralin’ Shepard,” the bovine who ventured into space to “make one giant leap for cow kind aboard Apoultry 14.”The calendars may be purchased at any participating mall or stand-alone Chick-fil-A restaurant for $6 (plus tax) through early January (or until supplies last). Calendars may also be purchased online through the chain’s website, www.chick-fil-a.com.

Chick-fil-A’s Peppermint Chocolate Chip Milkshake also returned to Chick-fil-A menu boards this week. The Peppermint Chocolate Chip Milkshake is hand-spun with Chick-fil-A’s “home-style” Icedream and topped with light whipped cream and a maraschino cherry. The seasonal flavor will be available through early January and is offered in 14 oz. or 20 oz. cups priced regionally from $2.55 - $3.19 and $2.95 - $3.69, respectively.


Consumers opting for tap water
Tap water is one of the fastest growing beverages ordered at U.S. restaurants whereas revenue-generating beverages have been declining over the past five years, according to foodservice market research conducted by The NPD Group.

Tap water servings currently represent 8 percent of the 50 billion beverage servings ordered at restaurants.   

Over the past five years, while restaurant traffic is down 1 percent, there has been a 6 percent drop in total beverage servings excluding tap water at restaurants, a decline of 2.7 billion servings, according to a recently release NPD report. 

The report, which includes a custom survey of 5500 adults, 18 years and older, finds that the decline in beverage orders at restaurants is driven by the largest categories — carbonated soft drinks and brewed coffee — which represent 49 percent of all beverage servings.  


Tailgate in style with Bojangles’ Big BO Box
Bojangles’ knows the perfect tailgate items – chicken, biscuits, and iced tea. To ensure iced tea is convenient at a tailgate, Bojangles’ created the new Big BO Box to provide plenty of room for all the tailgate classics. With Bojangles’ new Big BO Box, fans can conveniently carry their tailgating essentials in one box rather than having a box for the food and carrying Bojangles’ Legendary Iced Tea with their other hand. Bojangles’ goes a step further by also including plates, napkins, condiments and utensils. Because Bojangles’ prepares each of its menu items fresh all day long, tailgaters can pick up chicken and fixin’s as early as 8 a.m. when tailgating for a midday game, or biscuit sandwiches late in the afternoon to tailgate for a nighttime game. To ensure your food is ready when you want it, Bojangles’ recommends calling ahead to place large orders. 


Cheerwine soda doubles distribution
Legendary southern soft drink Cheerwine is doubling its market size by partnering with Pepsi Beverages Company (PBC) to expand distribution in Florida, Atlanta and Memphis.

The independent 94-year-old North Carolina company, still held and managed by the family of the founder, continues to build on its vision to become available nationwide in time for its 100th anniversary in 2017.

The distribution partnership will initially launch with Cheerwine glass bottles with real cane sugar (The Original 1917 formula) and 12-pack Cheerwine cans in Florida, Atlanta and Memphis, on shelves wherever Pepsi is sold.


KFC adds bacon to is Famous Bowls 
KFC has added bacon to its line of KFC Famous Bowls in a new a limited-time offer.

The new Cheesy Bacon Bowl consists of the same ingredients in the quick-service chain’s traditional Famous Bowl — mashed potatoes, corn, Popcorn Chicken, home-style gravy and shredded cheese — but is topped with crumbled bacon.

The item sells for $3.99 at participating restaurants; prices may vary by location. The Cheesy Bacon Bowl also joins two other varieties of bowls featuring corn, chicken, gravy and cheese on a base of either rice or biscuits.The company also launched a television campaign for the new menu item with the tagline, “Everything’s better with bacon.”

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