McCormick’s Launches the Bread Spreads
“Goodbye bland. Hello flavorful.”
This is McCormick’s tag line during the exclusive media launch of its Bread Spreads. The bread spreads are a new line of products from the herbs and spices expert. It is an innovative way of presenting spreads for bread but instead of having them in the usual glass spread bottles, they are packaged nicely in neat tubes. This is probably to make it easier to put the spread on breads and other bland pastries.
For me, the bread spreads are truly an innovation because I think they are the first of its kind to come in this kind of packaging. Even at first look, there is no doubt that the tube packaging used is of high quality. However, a downside for me is that sometimes you might mistake it for a sunscreen lotion or a facial wash.
There are three variants of bread spreads – Pesto, Garlic, and Herb Parmesan. They are available in 100g tubes, which makes them handy spreads that you can bring on-the-go.
We had a nice time trying out these new tube wonders that we had to ask another serving of bland baked stuff. This time, they gave biscuits to try the spreads on. And once again, I had the opportunity to cross paths with the Mexican coffee.
While enjoying my cup of Mexican coffee, I had the chance to witness the pretty chef and restaurateur, Stephanie Zubiri, in action. She is the owner of this secret dining place called Atelier 317. She had a cooking demo and made several dishes using the new bread spreads from McCormick. This shows that the spreads are not limited as bread spreads alone but they can also be used to cook mean dishes.
She made three dishes using the three bread spreads, one for each dish. She made Carbonara based on the authentic dish that also came along with the back story of this well-loved pasta. According to her, the original carbonara does not use cream, onion, mushroom, and bacon because during the time of its conception, there was a shortage for these cooking ingredients. People simply used egg to bind the flavors and the pasta together. It was considered the hearty meal for coal miners. The use of bacon only came around when the Americans made their own version of Carbonara. She shared a lot of her food geekery with the crowd and we had a nice time learning from her.
Next was a chicken dish paired with a medley of eggplant and other vegetables. The chicken is presented like chicken cordon bleu but instead of being rolled, it looks like the filling is sandwiched.
Lastly, she made a vegetable salad and gave out a tip how to make it consistent. She said that she makes salad in layers of ingredients so that the bottom part still contains the fun stuff like the cheese, the mandarin oranges, and the dressing.
Here is a quick snapshot of McCormick’s generous buffet spread during the launch.
Had the opportunity to get a shot with Chef Stephanie Zubiri. She said they are moving Atelier 317 to a better location. Soon.
Spread some awesome..ness..