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The Great State of Crab... Grab a Fork. There's a Lot More Out There.
Alaska Seafood Marketing Institute Celebrates Crab Season with New Foodservice Promotional Materials
This fall, the Alaska Seafood Marketing Institute (ASMI) presents "The Great State of Crab" and "Grab a Fork. There's a Lot More Out There." merchandising materials. Posters, tabletents, server buttons, menu sheets and trade education brochures are included in this promotional package, which is intended to help operators capitalize on the popularity and current seasonal availability of Alaska Crab. Each "Great State" piece is designed to entice customers to order wild Alaska Crab that comes from the place of massive glaciers, untamed wilderness and vast icy seas. The "Grab a Fork." messaging communicates that the carefully managed, sustainable fisheries of Alaska provide crab of the highest quality. Indeed, Alaska is The Great State of Crab.
Over half of the seafood harvested in the U.S. is from Alaska, where tight regulations ensure the sustained abundance of this prized natural resource. Consumer awareness of sustainable fisheries is higher than ever and they are expressing a preference for seafood from Alaska. ASMI's newest foodservice promotional materials help operators take advantage of consumers' preference for wild seafood.
Alaska King, Snow and Dungeness Crab are harvested throughout the year providing foodservice operators with these delicious varieties year-round.
Click HERE to check out the new “The Great State of Crab” merchandising
materials and the “Grab a Fork” poster!
Neiman Marcus Holds Alaska Seafood Chef's Contest
The first Neiman Marcus chef's incentive contest promoting Alaska Seafood kicked off September 11, 2006 and will run through November 11, 2006. Wild Alaska Halibut stars as the main ingredient. Chefs are encouraged to run wild Alaska Halibut specials and choose their customers favorite to enter in the contest.
Submissions are judged on the most creative and original item, best recipe, best photo as well as the success of the dish with customers. The contest will be judged by Neiman Marcus Cookbook co-author and vice president of corporate food service Kevin Garvin and corporate executive chef Anita Hirsch. The winner will receive a trip to the Big Apple to experience the best of dining, which includes a trip to the Culinary Institute of America and a dinner at the James Beard Foundation.
In addition, chefs will receive literature on all Alaska Seafood species to increase their overall awareness and knowledge of the products. After October 13, 2006, chefs will also run specials using wild Alaska King Salmon. Twenty-nine Neiman Marcus' are participating in the promotion.