In 1996 it
came to my attention that fresh grapefruit was
not selling very well. So I thought of how people
felt about grapefruit and made an appointment
with then F. D.O.C. superwoman Valerie Barnett.
It was simple. Most folks had there minds pretty
well made up if they liked grapefruit or not.
Throwing all traditional uses out the window I
came up with the idea that it was the perfect
lemon substitute. Whereas, anytime you use lemon,
use a fresh Florida Grapefruit instead. In 1997,
I had a whole campaign in my lap. This is where
the idea for the World Food Tours originated.
We had to get an old standard a facelift and it
worked.
Grapefruit
is ideal for cooking because of its sweet/sour
qualities adds a new dimension to any dish. The
main recipe, “Amaze a Chicken” was a huge hit.
Squeezing two half grapefruits over the bird and
then insert the halves inside the cavity and roasting
at 400 degrees, you get a bird that looks magazine
cover – good, is truly succulent, zesty and very
moist. Citrus rinds have the strongest concentration
of flavor in the fruit, so the grapefruit stuffing
and the high temperature flavored the bird from
the inside and not just the skin. Look for the
updated version of this recipe soon at Cheffy
Snacks. We can’t say enough about Valerie Barnett
and the F.D.O.C.
Japan loves
fresh Florida Grapefruit, so it was easy to create
traditional Japanese favorites using grapefruit
instead of lemon. Our presentation included a
chrome-grapefruit Cheffy Baby stage (see backstage)
and an interpreter for the audience of Japanese
super market executives.
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