Minneapolis, Oct. 4, 2004 Radisson Hotels &
Resorts and its managed hotels group in the Americas has joined forces with
Mission Foods and the New England Culinary Institute (NECI) to create a mouth-watering,
low-carb menu that debuts this month at all of its Radisson-managed properties
throughout the U.S. and the Caribbean.
This incredible menu, all low in carbohydrates, was created to provide the
growing number of carb-conscious guests with flavorful options at meal time,î
said Steve Hedberg, Vice President of Operations and Food and Beverage for
Carlson Hotels Worldwide ‚Managed Hotels and Resorts, Radissonís
parent company. ìThis partnership compliments Radissonís communication
of its brand positioning that invites guests to ëStay your Own Wayí
by providing yet another option in the form of a low-carb menu that will further
enable guests to have more control during their stay.
Radissonís partnership with Mission Foods is a reflection of the changing
palate of Americans. Consumption of tortillas is sky-rocketing and tortillas
are expected to soon surpass white bread as the bread of choice for Americans
according to the Tortilla Industry Association. In response to the popularity
of low-carbohydrate diets, Mission Foods introduced its Low Carb Tortillas
and has been racing to keep up with demand since the tortillas hit the shelves
this past spring. Mission is thrilled about this partnership since our products
fit with the quality brand names of the Radisson and NECI,î said Asima
Syed, Senior Vice President of Marketing for Mission Foods. ìThe recipes
developed by the Radisson and NECI reflect the increasing popularity of tortillas
and also demonstrates their versatility.
Mission Foods and Radisson approached the renowned New England
Culinary Institute to develop a variety of breakfast, lunch and dinner recipes
featuring the Low Carb Tortillas that will appeal to guests either on a low-carb
diet or to those who are just watching their intake of carbohydrates.
We were excited to develop recipes for the Radisson using Missionís
Low Carb Tortillas considering the growing popularity of tortillas and their
versatility,î said Lyndon Virkler and Andre Burnier, chefs at NECIís
Montpelier campus.
Guests staying at the Radisson will soon be able to choose from a list of
tantalizing menu options including Poached Eggs with Chile Hollandaise, Smoked
Duck Quesadilla or Crab Crispitos, all low in carbohydrates and made with
Mission Low Carb Tortillas.
Initially, 13 Radisson properties will feature the menu including: Radisson
Hotel Branson, Branson, Mo.; Radisson Hotel Central Dallas, Dallas, Texas;
Radisson Hotel La Crosse, La Crosse, Wis.; Radisson Plaza Hotel Minneapolis,
Minneapolis, Minn.; Radisson Plaza Hotel Myrtle Beach Convention Center, Myrtle
Beach, S.C.; Radisson Hotel Pittsburgh Green Tree, Pittsburgh, Pa.; Radisson
Plaza Warwick Hotel, Philadelphia, Pa.; Radisson Hotel Dallas North, Richardson,
Texas; Radisson Riverfront Hotel St. Paul, St. Paul, Minn.; Radisson City
Center Hotel St. Paul, St. Paul, Minn.; Radisson Hill Country Resort &
Spa, San Antonio, Texas; Radisson Hotel Stockton, Stockton, Calif.; and the
Radisson Aruba Resort & Casino, Palm Beach, Aruba. Radisson plans to broaden
the roll out of the low-carb menu this fall at additional Radisson hotels
and resorts nationwide.
Radisson
Hotels & Resorts, with headquarters in Minneapolis, Minn., is one of the
lodging brands of Carlson Hotels Worldwide. Carlson Hotels Worldwide is one
of the major operating groups of Carlson Companies, one of Americaís
largestprivately-owned companies. For more information, visit www.radisson.com.
Mission Foods is the largest tortilla manufacturer in the United
States. Mission
markets corn and flour tortillas, tortilla chips, taco shells and tostadas
for both food service and retail use. Gruma S.A. de C.V. is the parent company
of Mission Foods (Gruma Corporation) and is a leading Mexican producer of
corn masa flour and tortilla products. It has operations in Mexico, the United
States, Central and South America, and Europe. For more information, visit
www.missionfoods.com.
NECI was
founded in 1980 in Vermont with a unique educational model featuring learn-by-doing
training in real life situations. The school, which has grown to three campuses
in Montpelier and Essex, VT and Tortola, B.V.I., produces highly qualified
chefs and restaurant professionals. NECI offers an associate's degree in culinary
arts, an associateís degree in baking and pastry and an associate's
and bachelor's degree in food and beverage management. In addition, the Institute
offers certificates in baking and pastry and in basic cooking. NECI is fully
accredited by the Accrediting Commission of Career Schools and Colleges of
Technology and was named Vocational Cooking School of the Year by the International
Association of Culinary Professionals (IACP). For more information, visit
www.neci.edu.
For a list of the low-carb recipes and photos, visit www.stevensfkm.com.
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