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Naval Academy Chef Among Cherry Point

Produce Award Winners Marines

Enjoy Pig
ight of the vice Award winner in the College &
Ecountr y’s Universities category and can’t wait to
most exciting attend United Fresh 2017 and see the Pickin’ Feast
chefs and food- latest innovations in fresh produce!” said
service profession- Lindstrom. “Thank you United Fresh here was warmth in the air as com-
als representing and PRO*ACT!” Tmunity members, families and ser-
an array of culi- vice members sat with one another at
nary styles and The other winners are: long, crowded tables, their plates over-
backgrounds will flowing with fresh-off-the-grill food.
be honored this * Business in Industry: Marines assigned to Marine Attack
June as part of Lindstrom Chef Ted Mathesius, executive chef, Training Squadron 203, Marine Aircraft
the United Fresh Adobe Café Lehi/Bon Appetit Man- Group 14, 2nd Marine Aircraft Wing,
Produce Excellence in Foodservice agement Company, Lehi, Utah gathered with their families to participate
Awards Program. in the annual Pig Pickin’, sponsored by
Eric Lindstrom, deputy director of * Casual & Family Dining Res- the Havelock Military Affairs Commit-
Retail Dining/executive chef with the taurants: tee at Marine Corps Air Station Cherry
United States Naval Academy in Annapo- Chef Shane Schaibly, corporate chef Point, N.C., on March 30, 2017.
lis, Md., was the winner in the Colleges and vice president of culinary strat- More than 200 Marines, family mem-
& Universities category. egy, First Watch Restaurants, Inc., bers and members of the Havelock com-
Sponsored by PRO*ACT LLC, and Brandenton, Fla. munity attended the event and enjoyed a
now in its tenth year, the program hon- feast of pork, baked beans, potato salad
ors chefs and their companies for their * Fine Dining Restaurants: and much more. The Havelock MAC
innovative and influential use of fresh Chef Varin Keokitvon, Chef, Heart- started the Pig Pickin’ tradition in 1992
produce in the culinary arts. Winners wood Provisions, Seattle, Wash. as a way to show community support
are honored guests at the United Fresh of service members on the air station,
2017 convention and trade show, June * Hospitals & Healthcare: increase unit morale and reconnect Ma-
13-15 in Chicago. Chef Ralph Chavez, system execu- rines with their families.
“Year after year, these award-winning tive chef Touchpoint Healthcare “Our unit works pretty long hours,”
chefs and foodservice professionals Services, Austin, Texas said Lt. Col. James Vallario, the com-
continue to impress us with their cre- manding officer of VMAT-203. “We have
ativity and ingenuity,” said PRO*ACT * Hotels & Resorts: an enduring mission that never ends. It’s
President/CEO Max Yeater. “We are so Chef Matt Smith, CEC, executive pretty important for us to take a deep
proud to be the sponsor of the Produce chef Sheraton Columbus Hotel at
Excellence in Foodservice Awards since Capitol Square, Columbus, Ohio Volunteers serve food to Marines and their
the inception of the program, and we families at the annual Pig Pickin’, sponsored
thank all of the chefs and foodservice * K-12 School Foodservice: by the Havelock Military Affairs Committee
operations who dedicate their efforts to Robert Cuellar Jr., child nutrition at Marine Corps Air Station Cherry Point.
increase the consumption of fresh fruits program director, Laredo Indepen- (U.S. Marine Corps photo by Cpl. Mackenzie Gibson)
and vegetables.” dent School District, Laredo, Texas
“These eight winners are using fresh
fruits and vegetables on their menus in * Quick Service Restaurants:
very innovative ways. We are proud to Lacey Hudgins, head of product
honor them for the important role that development, Wildflower Bread
they play in showcasing our industry, Company, Scottsdale, Ariz.
as well as introducing their customers
to fruit and vegetable trends and new These winners were selected from
products,” said United Fresh President & more than 100 nominations submitted
CEO Tom Stenzel. “We appreciate their by produce companies and foodservice
tremendous commitment and recognize operations across North America. A
PRO*ACT’s continued generosity and panel of produce and foodservice in-
support in honoring these winners and dustry leaders reviewed each nominee’s
their positive impact on our nation’s incorporation of fresh produce into menu
dining habits, and we look forward to development, use of food-safety proto-
celebrating the program’s tenth anniver- cols for proper storage and handling of
sary at United Fresh 2017 in Chicago.” produce, leadership in produce-related
“I’m honored to be recognized by community service and special events,
United Fresh and PRO*ACT as the and recognition by their company and
2017 Produce Excellence in Foodser- industry peers.

16 MILITARY CLUB & HOSPITALITY | APRIL 2017