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Frieda’s Specialty Produce partnered with Cooking Light for the brand’s first-ever Light Up the Night tasting event, presented by Citi, held at The High Line in New York City.
Last month’s sold-out event brought together fresh fare made with high quality ingredients, including many of Frieda’s seasonal fruits and vegetables that were prepared and shared with participating chefs and mixologists who created custom dishes and cocktails in Cooking Light’s signature bold flavor and light style.
As a “company that is changing the way America eats fruits and vegetables, it really was a coordinated effort of joining two forces together,” said Karen Caplan, president and CEO of the Los Alamitos, Calif.-based Frieda’s Inc.
Cooking Light’s Light Up the Night, presented by Citi, was launched as part of the brand’s 25th anniversary celebration. The tasting event was a culinary experience with an array of creative cocktails, craft beer, wines from Sonoma County and a gourmet menu featuring custom-created dishes for the event.
Frieda’s produce was on display in an edible garden centerpiece and was touted as a crowd favorite. Sangria Artichokes, Baby Golden Beets, Purple Kohlrabi and Holland Red Bell Peppers were lined along pumpernickel “dirt” with, touches of rosemary. Frieda’s Black Garlic was used in a chicken sate and an Acai Tequila Cocktail featuring Frieda’s MOAB Superfruit Blend juice was passed out to the crowd.
Celebrating 50 years of innovation in fresh produce, Frieda’s Inc. was the first wholesale produce company in the U.S. to be founded, owned and operated by a woman, and is still a family- and women-owned business.