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Chef Rosanne Toroian, food editor and information specialist for St. Louis-based grocery chain Schnuck Markets Inc., is the grand prize winner in the Alaska Seafood Prepared Foods Challenge, sponsored by the Alaska Seafood Marketing Institute.
Toroian’s recipe for Dilled Alaska Surimi Seafood Salad Sandwich impressed judges who were looking for recipes that were innovative, nutritional and offered satisfying flavor at an affordable price. Toroian’s interpretation earned her top honors, including a trip to Alaska this spring.
The Prepared Foods Challenge ran in the month or October and was open to all U.S. retail chefs and designed to celebrate both National Seafood Month and the retail culinary professionals who develop prepared foods for today’s busy shoppers.
Part of the Schnucks Food Education team since 2007, Toroian is responsible for developing recipes for the grocery company’s ads and various publications, and Schnucks Cooks food demonstration stations. She also edits the popular Schnucks Cooks quarterly magazine designed to provide culinary solutions, ideas and information to cooks of all skill levels.
“My entry showcases Alaska Surimi, an inexpensive seafood option that’s not only incredibly versatile and convenient, but also low in calories and full of protein,” Toroian said. “Our customers are always looking for tasty new, low-calorie options, so I created a seafood salad with light and fresh ingredients that is lower in fat. I included fresh lemon juice, dill and the ‘secret’ ingredient, cucumber, which really makes it unique.”
As part of her award, Toroian will travel to Alaska in May to help judge ASMI’s annual Great Alaska Seafood Cook-Off. Schnucks also plans to release the winning recipe in an upcoming issue of Schnucks Cooks and sample it at store demonstration stations.
Founded in St. Louis in 1939, Schnuck Markets Inc. operates 100 stores and 96 in-store pharmacies in Missouri, Illinois, Indiana, Wisconsin and Iowa.