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 What happens when you combine an underappreciated super food with a greatly appreciated super chef? The recipe for a highly successful food event.
DCI challenged top New York Chef Craig Koketsu to come up with three original recipes using client House Foods Organic Tofu. Handpicked by DCI, Koketsu, Executive Chef of Park Avenue Spring (named among the top best new restaurants by both the New York Times and New York Magazine) kept taste buds wanting more as he demonstrated his tofu prowess to an audience of culinary students, profession chefs, and notable media. Koketsu's winning combinations of flavors and textures showed people how to think outside the white block and discover the versatility of tofu in recipes like Spice-Seared Tofu and Tofu Rice Pudding with Rhubarb.
By mixing a strong food industry background with a reputable education component, DCI created a unique, attention-grabbing event that helped dazzle an audience of industry trend setters and up-and-comers. In addition, the event helped DCI to increase consumer interest in House Foods products, which continues to strengthen the brand's awareness in one of their largest markets: New York City.
REAL RESULTS
With a top chef comes top media. DCI's strategic outreach brought in audience members from such notable media as MARTHA STEWART LIVING, HEALTH NEWS DIGEST, PREVENTION MAGAZINE, FAMILY CIRCLE, FINE COOKING, and AOL FOOD. Regional coverage included write-ups from gourmet food magazine, THE NIBBLE, and THE NEW YORK PRESS, which praised Koketsu for "using differing textured House Foods tofu, [to take] the basic, wiggly white square...to new heights"- making tofu something everyone can sink their teeth into.
Click here to read how we helped House Foods become the brand American consumers associate with tofu
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