Tofu Contest Update

This is pretty much what I wrote about yesterday, but I wanted to pass along the Media advisory.
MEDIA ADVISORY

TOP NEW YORK CHEFS TAKE ON TOFU
House Foods, in conjunction with the Gohan Society,
Presents Summer’s Hottest Cook-Off Event

WHAT: Four of New York’s hottest chefs will put their tofu technique to the test this July in a “Tofu Around the World” cook-off event sponsored by House Foods, makers of House Tofu, America's most popular brand of tofu. The chef-contestants, who will battle for the grand prize of $5,000, are Erik Battes, Chef de Cuisine / Perry St. Café; Wylie Dufresne, Executive Chef & Owner / WD 50; Edward Higgins, Chef de Cuisine / Insieme; and Akinobu Suzuki, Executive Chef / Sakagura. The participating chefs will have the opportunity to showcase their own unique cooking styles and embellish on their signature tofu dishes.

Hosted by the WOR Radio Food Talk personality Mike Colameco, the cook-off will be judged by a distinguished panel of food experts, including Michael Romano, Executive Chef and Partner of the famed Union Square Café; Peter Berley, noted health food chef and author of The Flexitarian Table and other titles; and Andrea Strong, writer and creator of The Strong Buzz food blog.

WHEN Tuesday, July 22, 2008, 3pm - 5 pm

WHERE Astor Center, 399 Lafayette St. at East 4th Street, New York

The event is open to the public and admission is free.
To RSVP, email housetofu@dcinyc.com with your name and number of guests.

MORE House Foods America Corporation (HFAC) has produced tofu in the United States since 1983. The HFAC Tofu comes in Premium (non-Organic) and Organic and is available in five firmness levels: extra soft, soft (silken), medium firm, firm and extra firm.

House Foods Tofu is high in protein, low in calories and carbohydrates and has no cholesterol. House Foods Tofu is made from US grown soybeans that have not been genetically modified. In a recent tofu taste test conducted by the San Francisco Chronicle, winner House Foods Tofu was described as “creamy,” “tender” and “fresh-tasting”. For more information visit http://www.house-foods.com/

The Gohan Society’s mission is to foster an understanding and appreciation of Japan’s culinary heritage in the United States through outreach to chefs, culinary arts professionals and all who admire and enjoy Japanese culture. http://www.gohansociety.org/

DCW_NYC
-Hilary-