Did You Experience SupHerb Farms’ World of Flavor?
Thursday, May 30th – National Account Booth Preview
If you were a part of the select group of operators attending the Private Booth Preview, you were in for a treat! Along with samples of our latest and greatest products, Chef Scott served his take on shrimp ceviche with our satisfyingly spicy S’chug as well as our savory Moroccan Harissa yogurt sauce on top of grilled lamb bites.
Friday, May 31st – Trade Show
Hope you stopped by the SupHerb Farms booth and got sauced with us! Chef Scott showcased how easy it is to use SupHerb Farms Fusions® culinary pastes in a plus-one application extravaganza utilizing a standard squeeze bottle! Hopefully, you tried a slider with any of these 9 delicious combos:
- Chermoula Aioli
- Italian Herb Aioli
- Sun-Dried Tomato Chipotle Aioli
- Thai Red Curry Ranch
- Kale Pesto Ranch
- S’chug Honey Mustard
- Piri Piri Honey Mustard
- Jamaican Jerk Ketchup
- Chimichurri Avocado Sauce
SupHerb Farms Team Members (left to right):
Doug Miller – Director of foodservice
Stephanie Schutz – National Accounts Manager
Scott Adair – Executive Corporate Chef
Lindsay Hanson – National Accounts Manager
Chris Helvig – National Accounts Manager
Did you miss us at the show? Schedule a meeting with one of our sales representatives by contacting fsvsales@supherbfarms.com
