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Author Archives: The Burke Team
Practical Pizza Production Seminar | Manhattan, KS
Check out our pictures from the Practical Pizza Production Seminar currently running in Manhattan, KS. Our own Casey Frye, Vice President of Research and Development, was a featured speaker.
Posted in Tradeshows & Conferences
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Win a FREE trip to Pizza Expo 2012
Pizza Today is giving away 145 prize packages to the International Pizza Expo 2012 in Las Vegas, March 13 – 15, 2012 including: 5 “All Expense Paid” packages including airfare, hotel accommodations and registration 15 free hotel accommodation and registration … Continue reading
Posted in International Pizza Expo
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Greek Taco
New Menu Idea | Greek Taco Premoro® Gyro Beef Topping, garlic, cucumber, tomatoes and onions layered on pita bread. Topped with yogurt dill sauce—made with plain yogurt, lemon juice and dill—spinach and feta cheese. Also try Premoro® Gyro Beef Topping … Continue reading
Mediterranean Pizza
New Menu Idea | Mediterranean Pizza PREMORO® Italian Sausage, olive oil, zucchini, roasted eggplant, sun-dried tomatoes, fresh garlic and Parmesan cheese; topped with fresh cilantro. Also try PREMORO® Italian Sausage in pizza, traditional and ethnic casseroles, salads, sandwiches, wraps and … Continue reading
Posted in Sausage
Tagged Italian Sausage, Mediterranean, Menu Ideas, Pizza, Premoro®, Sausage
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Top 10 Restaurant Menu Trends featuring Baked Meatballs
Even if you don’t have an Italian grandmother, the taste of a home-made baked meatball is a memorable one. They’re comforting, tasty and versatile. A peek at restaurant menus shows that chefs are getting more creative in their use of … Continue reading
Burke Earns Award for Environmental Sustainability
NEWS RELEASE NEVADA, Iowa—Burke Corporation, leader in fully cooked meat products, has been awarded the Governor’s Iowa Environmental Excellence Award for water quality improvements. The award is the result of Burke’s Water Reduction Initiative, which has saved 20 million gallons … Continue reading
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Ten ways to differentiate your pizza
When you make your differentiate your pizza, you create magnetism. Hungry consumers are attracted to an identifiable difference. Because a specialty helps you stand out from the crowd, you’re more likely to be first choice when it’s time to select … Continue reading
Posted in Industry Trends & Updates
Tagged Chicken, Ham, Mexican-Style Meats, Shredded Meats
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Asia Haack, New Food Technologist with Burke R&D
News Release NEVADA, Iowa—Burke Corporation, a leader in fully cooked meat products, announced that Asia Haack has joined the team as a Food Technologist in the meat manufacturer’s Research and Development Department. In this role, Haack will test formulations and … Continue reading
Posted in Research & Development
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Chicken and Andouille White Cheddar Panini
New Menu Idea | Chicken and Andouille White Cheddar Panini Magnifoods® Chicken Breast Strips, Premoro® Bias-Sliced Andouille Links, white cheddar, arugula greens, bell peppers and brown mustard between white bread and grilled until crispy. Also try Magnifoods® Chicken in pizza, … Continue reading
Posted in Chicken
Tagged Andouille, Chicken, MagniFoods®, Menu Ideas, Premoro®, Sandwich
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Cuban Medianoche Pizza
FEATURED RECIPE | Cuban Medianoche Pizza Yield: 14” pizza Ingredients: Procedure: Combine mayonnaise, mustard and Italian dressing in a small bowl; spread evenly over pizza shell, up to ½-inch of edge. Sprinkle 3 oz of Swiss and 3 oz of … Continue reading
Posted in Shredded Meats
Tagged Featured Recipe, MagniFoods®, Menu Ideas, Pizza, Pork, Shredded Meats, Tezzata®
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