Culinary Institute Reflect Increasing Popularity
of Low Carb Tortillas
|Minneapolis, Oct. 1, 2004 Radisson
Hotels & Resorts® and its managed hotels group in the Americas
has joined forces with Mission Foods and the New England Culinary Institute
(NECI) to create a mouth-watering, low-carb menu that debuts this month
at all of its Radisson-managed properties throughout the U.S. and the Caribbean.
"This incredible menu, all low in carbohydrates, was created to provide the growing number of carb-conscious guests with flavorful options at meal time," said Steve Hedberg, Vice President of Operations and Food and Beverage for Carlson Hotels Worldwide Managed Hotels and Resorts, Radisson's parent company.
"This partnership compliments Radisson's communication of its brand positioning that invites guests to 'Stay your Own Way' by providing yet another option in the form of a low-carb menu that will further enable guests to have more control during their stay."
Radisson's partnership with Mission Foods is a reflection of the changing palate of Americans. Consumption of tortillas is sky-rocketing and tortillas are expected to soon surpass white bread as the bread of choice for Americans according to the Tortilla Industry Association. In response to the popularity of low-carbohydrate diets, Mission Foods introduced its Low Carb Tortillas and has been racing to keep up with demand since the tortillas hit the shelves this past spring.
"Mission is thrilled about this partnership since our products fit with the quality brand names of the Radisson and NECI," said Asima Syed, Senior Vice President of Marketing for Mission Foods. "The recipes developed by the Radisson and NECI reflect the increasing popularity of tortillas and also demonstrates their versatility."
Mission Foods and Radisson approached the renowned New England Culinary Institute to develop a variety of breakfast, lunch and dinner recipes featuring the Low Carb Tortillas that will appeal to guests either on a low-carb diet or to those who are just watching their intake of carbohydrates.
"We were excited to develop recipes for the Radisson using Mission's Low Carb Tortillas considering the growing popularity of tortillas and their versatility," said Lyndon Virkler and Andre Burnier, chefs at NECI's Montpelier campus.
Guests staying at the Radisson will soon be able to choose from a list of tantalizing menu options including Poached Eggs with Chile Hollandaise, Smoked Duck Quesadilla or Crab Crispitos, all low in carbohydrates and made with Mission Low Carb Tortillas.
Initially, 13 Radisson properties will feature the menu including: Radisson Hotel Branson, Branson, Mo.; Radisson Hotel Central Dallas, Dallas, Texas; Radisson Hotel La Crosse, La Crosse, Wis.; Radisson Plaza Hotel Minneapolis, Minneapolis, Minn.; Radisson Plaza Hotel Myrtle Beach Convention Center, Myrtle Beach, S.C.; Radisson Hotel Pittsburgh Green Tree, Pittsburgh, Pa.; Radisson Plaza Warwick Hotel, Philadelphia, Pa.; Radisson Hotel Dallas North, Richardson, Texas; Radisson Riverfront Hotel St. Paul, St. Paul, Minn.; Radisson City Center Hotel St. Paul, St. Paul, Minn.; Radisson Hill Country Resort & Spa, San Antonio, Texas; Radisson Hotel Stockton, Stockton, Calif.; and the Radisson Aruba Resort & Casino, Palm Beach, Aruba. Radisson plans to broaden the roll out of the low-carb menu this fall at additional Radisson hotels and resorts nationwide.
Radisson Hotels & Resorts, with headquarters in Minneapolis, Minn., is one of the lodging brands of Carlson Hotels Worldwide.
Mission Foods is the largest tortilla manufacturer in the United States. Mission markets corn and flour tortillas, tortilla chips, taco shells and tostadas for both food service and retail use. Gruma S.A. de C.V. is the parent company of Mission Foods (Gruma Corporation).
NECI was founded in 1980 in Vermont with a unique educational model featuring learn-by-doing training in real life situations. The school, which has grown to three campuses in Montpelier and Essex, VT and Tortola, B.V.I., produces highly qualified chefs and restaurant professionals.
Radisson Hotels & Resorts
New England Culinary Institute
|Also See:||Traditional Breakfast Making a Comeback; Holiday Inn Hotels Adds Low-Carb Egg and Bacon Breakfast Items In More Than 1,000 Properties Nationwide / January 2004|
|Power of the Menu; Increasing Profitability Through the Layout, Design, and Pricing/ February 2004|