Hi, Linda,
I used to tape with Linda Terrell and Charity Houser and they'd mention getting
things from Schwans. They said their stuff was great.
Rosie
-----Original Message-----
From: ourplace-bounce@xxxxxxxxxxxxx [mailto:ourplace-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Linda Gehres
Sent: Friday, February 05, 2016 4:19 PM
To: ourplace@xxxxxxxxxxxxx
Subject: [ourplace] Re: O.T. Schwan teams with up-and-coming chefs to update
menu
I know Linda Terrell and Charity Houser and folks from Moorhead Towers got
Schwan’s a good bit of the time. I think they mostly got desserts, not so much
dinners, though I know they have some good dinners. I’ll need to go online and
look at their menus.
Linda G.
From: ourplace-bounce@xxxxxxxxxxxxx [mailto:ourplace-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Panix
Sent: Thursday, February 04, 2016 7:07 PM
To: ourplace@xxxxxxxxxxxxx
Subject: [ourplace] Re: O.T. Schwan teams with up-and-coming chefs to update
menu
Well I wish that swans were delivered to New York City. Boy it would be nice. I
think they do but you have to get it through UPS. It one time they took food
stamps but I'm not sure if they do anymore. If they did that sure would be a
great thing. I know in the outer boroughs I think they can get it with the
truck. But in Manhattan because of the parking situation that's another story.
And that's just the way that goes. Oh well. It would be nice if we had swans
what it would sure help me after the surgery.
Sent from my iPhone
On Feb 4, 2016, at 10:00 PM, Linda Gehres <ljgehres@xxxxxxx
<mailto:ljgehres@xxxxxxx> > wrote:
<image001.gif>
I tried Schwan’s when I lived in Ohio but then lived in an apartment
complex without an intercom so I’d never know when they were coming. I ought
to take another look at their menus as I’m one who really does not like to
cook. However, I know their foods can be expensive and that something like
their shepherd’s pie is supposed to serve two, but I can easily eat it in one
serving.
Thanks so much for this inside look, Vickie.
Linda g.
From: ourplace-bounce@xxxxxxxxxxxxx
<mailto:ourplace-bounce@xxxxxxxxxxxxx> [mailto:ourplace-bounce@xxxxxxxxxxxxx] ;
On Behalf Of Vickie
Sent: Thursday, February 04, 2016 2:10 PM
To: Our Place List
Subject: [ourplace] O.T. Schwan teams with up-and-coming chefs to
update menu
Don’t know if anyone uses Schwan, but thought you might be interested
in this article.
Vickie
Schwan teams with up-and-coming chefs to update menu
MINNEAPOLIS -- The Schwan Food Co. is putting a little top chef swagger
into its signature foodstuffs. The company, best known for delivering frozen
meals to consumers' doorsteps, has assembled a team it calls the "future stars
of the culinary world" to help introduce new products and update existing ones.
"We know consumer taste is evolving, and we know that if we are to stay
relevant to the consumer we have to evolve our portfolio," Schwan CEO Dimitrios
Smyrnios said.
Seven chefs from around the country, including Minneapolis standout
Jamie Malone, are part of an inaugural group known as the "Chef's Collective,"
which is working with Schwan's own chefs to put a new spin on products across
the spectrum of the company's divisions, including its retail outlets at
grocery and convenience stores as well as school lunches. Chef-inspired pizzas
will make their way into the lineup this summer, and new flavor combinations of
Schwan's Edwards Desserts pies are now on the baking sheet.
Schwan executives got the idea to involve high-profile chefs more than
a year ago as a way to buttress its $12 million "clean label" initiative to
move away from processed foods and incorporate more natural and healthful
ingredients. The company already has taken steps to simplify its foods and
remove artificial colors, transfats and other ingredients that turn off
consumers.
The group gathered twice last fall, visiting the Twin Cities and
Schwan's headquarters in Marshall, about 130 miles southwest. They went on a
whirlwind taste tour, hitting 16 restaurants in 48 hours, and traveled to
Marshall, where they met food scientists, worked in the test kitchen and dined
at Smyrnios' home.
"They asked us to lend some innovation and new ideas to develop
products, but also spread the word about frozen food," said Dana Tough, who
with his business partner, Brian McCracken, runs four of Seattle's most highly
regarded restaurants. "It's gotten such a negative rap. There literally is no
more natural way to preserve foods than to freeze it."
Tough grew up on a farm in rural Montana, where the Schwan food truck
was 'like the ice cream man,'in terms of bringing thrills and happiness to the
people. "If you were going to get fish in winter, that's where it would come
from," he said.
For Malone, a James Beard Award Foundation semifinalist as a "rising
star" for her work at the Sea Change Restaurant and Bar, participating in a
corporate endeavor was eye-opening. "I've always been interested in
sustainability," she said. "But learning about the process for a company so
huge was really interesting. Every decision they make is so impactful," she
said. "I know it isn't a perfect world. We can't all be 100 percent sustainable
the day we decide that's important. But seeing what their process is about, how
they make decisions, how they follow through on their commitment, was
fascinating."
As part of the Chef's Collective, Schwan will continue to partner with
other chefs from top restaurants, food trucks, cookbooks and TV shows. The idea
is to 'scout'for emerging ingredients, cooking methods and global cuisines to
create new foods. These are "people who know ingredients, from wholesome to
indulgent," Smyrnios said. "This is not a one-and-done. This is a long-term
initiative."
Tough was impressed with the mind-set of Schwan workers, who are
committed to high-quality and healthy convenience foods. "I hope the projects
we were involved in will not just create buzz, but will lead to lasting and
remarkable changes," Tough said. "It was a good experience for us to have some
input into a company that has such an important job -- feeding the masses."
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