It’s enough to be able to pronounce it, but what do you do with it?! Chef Hugh Acheson, a James Beard Award winner and former Top Chef judge is talking kohlrabi - and other salad fixins - all for a great cause.
Chef Acheson has once again teamed with Newman’s Own -- the food company that donates all profits to charity -- for “Greens for Good.” He’s inviting consumers nationwide to take their summer salads from same-old to sensational for an opportunity to donate $35,000 to a charity of their choice—now THAT’s a lot of green! Chef Acheson and Newman’s Own welcome people to give back to organizations that hold specific meaning for them, their families and their communities.
Chef Acheson is the author of the just-released The Broad Fork: Recipes for the Wide World of Vegetables and Fruits, where he shares 200 recipes designed to make the most of your farmers' market bounty, your CSA box, or your grocery produce aisle.
I have a chance to post this interview with Chef Acheson about the contest, and also about some great salad tips!
About the Contest
~ Submit favorite recipes by visiting www.NewmansOwn.com/GreensforGood and click on the “Greens for Good” tab
~ The top ten finalists will be posted online at www.NewmansOwn.com/GreensforGood for public voting to help determine the Grand Prize winner
~ Entry period is June 23 - August 21, 2015, with the grand prize winner announced on or about October 21, 2015
~ The winning salad creator will receive $35,000 to donate to their selected charity. The nine other finalists will each be awarded $1,000 to donated to their selected non-profit
About Chef Hugh Acheson
Chef Hugh Acheson’s fresh approach has earned him a great deal of recognition including a six-time James Beard nominee for Best Chef Southeast (2007 - 2012) and winner of the award in 2012. Chef Acheson competed on Bravo’s Top Chef Masters: Season 3 and returned as a judge on Top Chef: Seasons 9 and 10 and 11. He is the host of Bravo’s online complement to Top Chef Masters Season 5, Battle of the Sous Chefs and is the chef/owner of Five & Ten, The National, Cinco y Diez, Empire State South, and The Florence. Chef Acheson’s latest cookbook, “The Broad Fork,” includes 200 recipes designed to make the most of the farmers market bounty or grocery produce aisle. Inspired by the most-asked question at the market: “What the hell do I do with kohlrabi?” he provides the knowledge and inspiration to wrap ourselves around produce in new ways.