ARLINGTON, VA – This week, USA Rice released the third and final segment in a series of three educational videos aimed at foodservice operators, chefs, and purchasers highlighting advantages U.S.-grown rice can bring to a foodservice operation, its reputation, and its bottom line. The “Be More Seasonal” video stars James Beard-nominated Chef Hari Cameron explaining why it’s important in foodservice to incorporate seasonal flavors and menu offerings and how U.S.-grown rice allows operators to adapt their menu offerings both easily and inexpensively.
Chef Cameron demonstrates how to adjust a menu item by taking a base of risotto, made with U.S.-grown arborio, and transforming the base into three seasonally inspired dishes. He gives step-by-step instructions on how to create a Mushroom Risotto with cremini mushrooms, shallots, and rosemary for fall; a Spring Onion and Pea Risotto with leek, green and spring onions for spring; and a Citrus Risotto with mandarin orange, pepper, mint, and lime for winter.
Throughout the video, Chef Cameron reiterates the importance of adapting menus to the current growing season to ensure offerings stay relevant all year long. He also discusses how U.S.-grown rice can be easily flavored and plated according to the season to transform existing menu offerings.
“While consumer preferences continue to evolve across the culinary spectrum from fast casual to fine-dining, one constant is the demand for seasonal foods and flavors,” said Cameron Jacobs, USA Rice director of domestic promotion. “U.S.-grown rice is the perfect ingredient to incorporate seasonality while keeping costs low. This video encourages chefs to tap into the trend of delivering fresh seasonal food and inspires them to reimagine their menu using U.S.-grown rice.”
video has been added to the USA Rice foodservice digital advertising and operator outreach strategies.
The first video to debut in the series revolved around the theme of Authenticity
, using U.S.-grown rice to deliver an authentic culinary experience. The second video focused on Sustainability
and how incorporating U.S.-grown rice on menus allows foodservice operators to capitalize on the plant-based movement and easily increase their whole food offerings.