October 11, 2013

Specialty Products Available Exclusively at ShopRite Stores Featured in Premier Food Festival

Now in its sixth year as a presenting sponsor, ShopRite will once again host The Grand Tasting Presented by ShopRite at the Food Network New York City Wine & Food Festival. The Festival is officially open to the public on Saturday, October 19th and Sunday, October 20th.
This year’s Festival is Bigger, Better and Grander, having relocated to a Pier 92/94,  at 55th Street and the West Side Highway. Proceeds from the event will once again benefit hunger relief initiatives through the Food Bank for New York City and Share Our Strength’s No Kid Hungry Campaign. The New York City Wine & Food Festival is hosted by The Food Network, Food &Wine and Travel and Leisure magazines. To date, the Festival has raised more than $5 million to help fight hunger.
As one of the Festival’s most popular attractions, The Grand Tasting not only showcases ShopRite’s premier line of limited edition specialty products, but also offers attendees signature dishes from the city’s most respected restaurants and world-renowned wine and spirit makers in a deliciously designed two-day gastronomic experience.
ShopRite customers receive a 10% discount on The Grand Tasting  tickets when they present their Price Plus Club Card at checkout. Tickets can be ordered at

The Grand Tasting also offers ticket-holders the opportunity to meet members of ShopRite’s Potluck blogger panel, who will be blogging live from the event and exchanging cooking tips and recipes with attendees. Hailing from the six states in which ShopRites operates (NY, NJ, CT, PA, DE and MD), Potluck is a community of writers on who post recipes, reviews and cooking demonstrations using ShopRite Private Label products. Potluck bloggers share their unique perspectives on new products, food, cooking and shopping with their fellow ShopRite customers. 
Attendees will also sample recipes created by Lynn Logg, ShopRite’s Corporate Executive Chef and head of ShopRite’s Culinary Workshop. Chef Lynn will be cooking up the following exclusive recipes at the New York City Wine & Food Festival, featuring ShopRite’s own Black Bear brand of European-style hot dogs, meats and cheeses:
  • Prime Rib Slider featuring Clayton's Organic Beef, which is sold exclusively at ShopRite stores
  • Tricolor quinoa salad, featuring ShopRite’s newest addition to its line of grains
  • Two Panettone bread pudding desserts, featuring ShopRite’s legendary Imported from Italy Panettone. Attendees can choose from a bread pudding with rum soaked raisins and a whiskey Créme Anglaise  or carmelized bananas and walnuts topped with a caramel sauce or both! See photo and recipe below.
With more and more people discovering the joys of cooking at home, Chef Lynn’s recipes feature a selection of ShopRite Private Label specialty and limited edition ingredients that can make meals a masterpiece at a fraction of the cost of gourmet shops.
Panettone Bread Pudding with Caramelized Bananas & Pecans Served with Caramel Sauce
 Serves 15 portions
Bread and Custard
10 cups ShopRite Imported from Italy Panettone (about 2 loaves)
4 large eggs
¾ cups ShopRite brown sugar
1 ½ ShopRite vanilla extract
2 tsp ShopRite cinnamon
1 cup milk
1 cup light cream
2 cups less heavy cream
Carmelized Bananas
2 each large bananana, cut into ½” thick pieces
¼ cup ShopRite brown sugar
1-2 Tbs ShopRite butter
½ cup toasted pecans
2 Tbs rum for deglazing
  1. Preheat the oven to 300º. Oil a 9x 13" pan and set aside. Cut the Panettone into bite sized pieces and place into the 9x13 pan. Boil a pot of water in preparation for the bain marie. (The bread pudding will bake in a water bath.)
  2. For the custard, in a large bowl beat the eggs with the 3/4 cups of brown sugar. Add milk, both creams, vanilla, cinnamon, and rum.
  3. Heat 2 tbs. butter over medium heat in sauté pan until bubbling.  Add sliced bananas.  Sauté in butter until they begin to brown.  Sprinkle with approx.  ¼ cup brown sugar. Continue to caramelize until they are browned and soft, layer on top of bread. Pour custard over.  Press cubes down to submerge in the custard.
  4. Place 9x13 pan inside larger roasting pan so that it sits completely flat inside the large pan. Add enough hot water so that it comes halfway up the side of the pudding pan. Bake for 1 hour or until toothpick inserted in center comes out clean.
  5. If serving later, reheat pan in the oven on low for 30 minutes. Sprinkle bread pudding with confectioner’s sugar and serve with whipped cream or vanilla ice cream.

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