2018 Washington Brewers Festival

on Thursday, 28 June 2018. Posted in Blog & News

On Father’s Day weekend, WSPC continued our mission to share FREE Washington potatoes throughout our great state. Early Friday morning, we loaded up and headed over to western Washington for the weekend where we attended the 13th Annual Brewers Fest in Redmond. We spent the entire weekend giving out free totchos (when tater tots meet nachos) to 25,000 attendees. Thanks to a generous donation from McCain Foods, we were able to serve 1,500 lbs. of tater tots to lively festival goers. The hungry beer drinkers loved our mouthwatering Washington tater tots topped with cheese, bacon, salsa, and sour cream!

Many festival attendees were able to celebrate and enjoy Father’s Day weekend while also learning about potatoes. Potatoes are an affordable, natural, gluten-free, delicious product that are perfect for quick on-the-go meals or sit-down family dinners! Potatoes can be baked, fried, mashed, sautéed, roasted and so much more! Check out the recipes tab on our website for more inspiration in the kitchen!

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Encouraging school foodservice operators to use more poatoes

Encouraging school foodservice operators to use more poatoes

As America’s Favorite Vegetable, potatoes can help provide students with the nutrients and energy they need to do their best during the school day. That’s why it’s important to remind school foodservice operators that potatoes are not only delicious, but also cost-effective and a nutritious addition to the school menu. In partnership with the School Nutrition Association (SNA), two webinars featured potatoes.  The first webinar, “Maximize Your Menus and Minimize Labor Constraints with Potatoes”, showcased potatoes through on-trend, student-friendly menu innovations and solutions to ease labor strains. The second webinar, “Fun Summer Feeding with Potatoes”, showcased how putting potatoes at the center of the plate can enhance summer feeding programs in fresh and fun ways. Both webinars included a live cooking demonstration with Potatoes USA Culinary Director Chef RJ Harvey, RD and Award-Winning Author Dayle Hayes, MS, RD. The demonstrations were pre-recorded in the Potatoes USA Spud Lab and were a big hit with the participants. Webinars Key Takeaways: Nutritional benefits of potatoes at an affordable price How potatoes can limit food waste Ways potatoes can take over as the center of the plate How serving potatoes to children over the summer can be fun Upon webinar completion, attendees were able to earn continuing education credits. All recipes and resources utilized in the webinar are available on the SNA website for future download. Following are some quotes from the operators who were very engaged in the webinar chat. “My favorite Webinar I’ve seen so far this year. VERY helpful and insightful. Well Done!”  “Love Dayle and RJ as a team. Can they please start a cooking youtube series? ‘Dayle and RJ: Potatoes for All!’” “Great webinar, gained new ideas for using potatoes. Thank you!” SNA is recognized as the authority on school nutrition and utilizes weekly webinars to educate their 50,000+ members. For more information on K-12 School Foodservice marketing activities, email potatoesraisethebar@potatoesusa.com.

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