Top Food-Focused Commercial Picks of Super Bowl 50

Heinz. Doritos. Snickers. Avocados. Bai. We’re not planning our next snack run—though this would be a pretty solid start to the list—we’re running through a few of our favorite food (and beverage)-focused commercials of Super Bowl 50, 2016.

Heinz

Wiener dogs dressed as hot dogs did not disappoint. Buns flapping, legs pumping…by the time these little backyard barbecue cuties reached the Heinz family we were emotionally invested.

Doritos

First there’s the ultrasound spot. Because a baby flying out of his mother’s womb for a Dorito like a rabid raccoon tracking its next target is too hilarious to ignore.

 

And then there were the Doritos dogs. The antics of the dogs are enough to bring you in but the cashier’s “Whaaaaa?” is absolute perfection.

 

Snickers

Many of us have seen Willem Dafoe in a dress before, but we definitely prefer this comedic version. It was the perfect cherry on top of the “you’re not you when you’re hungry” sundae.

 

Avocados

Some say this one is weird, but to that we say phhllllpppbb. The Cube of Rubik, Scott Baio, the double-dipping non-regenerating alien who gets lasered at the end—it’s funny—and it makes you want to find the nearest bowl of guac.

 

Bai

For us, two things that don’t make sense equated to two wrongs making a right. It’s easy to remember the key takeaway and what the commercial is for. Ya heard?

 

Super Bowl love also to Bud Light and Pepsi. In addition, half of us would like to give a nod to Puppybabymokey while the other half of us think this Chucky-meets-The-Island-of-Dr.-Moreau creepiness makes Dew a don’t.

 

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This post was written by Sharon Kuntz—Sr. Copywriter at deep and a self-proclaimed foodie with more than 10 years of experience in foodservice marketing.

Support Local Springfield Restaurants with Unique Valentine’s Day Dates

It’s no secret that Springfield, Missouri, has an outstanding restaurant scene. In fact, Springfield is rumored to have more restaurants per capita than any other city in the country! With all those restaurants, deciding on a Valentine’s Day date location can be really tough.

.Cherry Picker

Lucky for you, deepsters have been doing the diligent (and delicious) research for months! We narrowed our unique Valentine’s Day date locations to a few of our favorite local restaurants.

Early Bird Breakfast Pub

Early Bird Breakfast Pub

For those looking for an unconventional Valentine’s Day destination, the Early Bird Breakfast Pub is Springfield’s first and only Breakfast Pub. With a full-service bar and an extensive menu, you can’t go wrong with brunch and mimosas on a Valentine’s Day date.

From breakfast burritos and eggs benedict to banana pancakes and cookie butter waffles, there is something for everyone at the Early Bird Breakfast Pub. As the saying goes, “the early bird gets the worm,” so be sure to arrive before closing time at 4 pm!

Elle's

Progressive Pickwick Date

If you’re looking to avoid the Valentine’s Day crowds this holiday, a Progressive Pickwick Date may be the perfect way to celebrate your low-key love a day or two early. This progressive date starts off with a relaxing happy hour at Cherry Picker Package x Fare, a new café serving up The Coffee Ethic coffee, wine and beer on tap. Once you’ve kicked the evening off, head over to Tea Bar & Bites for a charming dinner made with all fresh, local ingredients. Top the night off with your sweetheart and something sweet at Elle’s Patisserie. Elle’s proudly serves up delicious, homemade truffles, ice cream, pastries and more. If the Progressive Pickwick Date sounds like the perfect Valentine’s date for you, remember Tea Bar & Bites is closed on Sundays!

City butcher 3

Image courtesy of City Butcher

City Butcher

If you haven’t been to City Butcher yet, you are missing out on some of the best barbeque in Springfield. Here at deep, we are such big fans that we opt to cater all of our company events through these barbeque bosses.

If you’re looking for a quiet, peaceful night, skip the crowds and pick up a Valentine’s Day Butcher Box from City Butcher. Complete with one pre-cooked 24 oz. Porterhouse Steak for Two, Duck Fat Rosemary Potatoes, French Green Beans, Rosemary and Olive Oil Boule from The Artisans Oven and a 6-inch Red Velvet Pie from Fork and Crust Pie Company. Each Valentine’s Butcher Box comes in a brown box with a festive red bow. The cost for this amazing meal for two is $60. If you and your valentine are interested in this surely delicious City Butcher creation, be sure to place an order by noon on Monday, February 8!

 

Chelsea HeadshotAbout Chelsea 

This post was written by Chelsea Bennett — Public Relations Intern at deep. When this Minnesota native is not developing and executing PR and social media strategies for global food brands, you can often find her exploring Springfield’s extensive food scene or obsessing over her beloved cat, Piper.

Friday Food Stories: Get to Know Our Favorite Baker

Janet Brooks—Media Planner at deep—has a seriously sweet talent. Thankfully for us, she’s also really good at sharing. From cakes and cookies to brownies, bars and pies, Janet bakes food show-worthy masterpieces like you’ve never seen.

janet-friday-food-stories

Ever since she was a little girl, she has been honing her baking abilities. When the rest of us were pretend baking pies with play dough or learning to use an easy-bake oven, Janet was encouraged to do the real thing—adult oven and all. We can thank her mom, another queen in the kitchen, for that.

It started with the tradition of making Christmas cookies—Janet was hooked. Her lifelong love for baking was inspired and the experimenting began and continues today. With a degree in food & nutrition, a career in foodservice, and endless trial and error (she once helplessly watched as a beautiful, three-layer cake slid apart on her way to work), as you can imagine, her talent for baking has only grown. Our taste buds are so thankful.

Pinterest, baking blogs, and television channels dedicated to making food have also influenced the creations that come from her kitchen. With endless sources of sweet inspiration, her desserts are never boring and she never gets tired of trying something new. But, as any baker would tell you, she has forever favorites that never fail. Heart-shaped sugar cookies for Valentine’s Day, three-layer Tuxedo Cake (Find the recipe here!) for parties and her husband’s top pick, Pumpkin Loaf Cake topped with Sticky Toffee Sauce. Hungry yet?

Where the patience and sometimes lengthy process deters many from building a love for baking, Janet finds these attributes enjoyable. For her, the time and effort involved is part of what makes the final product so good—especially for others. The gift of giving something scratch made is what it’s all about. After all, there’s no better way to tell someone you really care about them than with a gift of time well-spent creating the dessert of their dreams.

With Valentine’s Day coming up quick, we think we’re going to take a tip from Janet and surprise all our favorite people with something scratch made. You in?

Friday Food Stories is a spotlight series showcasing deepsters and their deep love for all things food. Check back soon for more!

Ways to Wow All Your Foodie Friends at Your Super Bowl Party

At deep, we’re serious about our food and food-related holidays. Super Bowl Sunday is no exception.

According to the American Institute of Food Distribution, Super Bowl Sunday is second on the list of American events with the most food consumption—following Thanksgiving.

In two short weeks, people across the U.S. will consume more than one billion chicken wings, 120 million pounds of avocados and two-and-a-half million pounds of nuts. And with that much food to consume, you want to make sure your hosting game is flawless.

To help you get started, we’ve collected tips from deepsters detailing some ways to wow your foodie friends during the big game.

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Photo by James Random, as seen on Food52.

Make first impressions during the countdown to kickoff.

Don’t let appetizers be a second thought—like left shark’s dance moves. A well-thought-out dip or snack is a sure way to start the game out on the right foot.

  • Many of our deepsters agree Buffalo Chicken Dip is a MUST on game day, and Frank’s Red Hot has the perfect recipe.
  • For an element of surprise, pair this ‘Crack Dip’ recipe (as one of our deepsters affectionately calls it because once you start you can’t stop eating) with scratch-made Fire Crackers.
  • Another appetizing starter recipe worth trying is Chicken and Black Bean Nachos from Food52.

 

Big-Game-Water-Cooler

Design by Poppy & Bloom, as seen on eVite.com

Add uptown funk to your water break.

Why should beer get all of the game-day love? Upping your imbibe efforts is the perfect way to score a touchdown with guests.

  • For a great cocktail you can make in big batches, we recommend this Buck Hunker recipe from Imbibe magazine.
  • And for a non-alcoholic option, a DIY soda bar adds a natural buzz to your party. This Grapefruit soda recipe is a great place to start.
  • Also, a simple glass dispenser of water next to a “water break” sign can elevate your hosting game and add to the party decor.

 

party-ready-italian-heros-1400x1000

Photo by Bon Appetit.

Fix yourself a main course at halftime.

Give your guests a sense of culinary freedom with a DIY Bar for the main course. It’s fun and low maintenance, so you can focus on the game, while your friends experience something they will talk about at the work water cooler for days to come.

  • We love the idea of a DIY Italian Sub Bar. Set out the foundation of the sandwich—bread, meat and cheese—and then put out all the fixings—vinegar included—so your friends can customize an Italian hero.
  • Take nachos from starter to main course with this Bánh Mì Nacho Bar concept from Chase the Flavors.
  • Still trying to stick with New Year’s resolutions? Serve an elaborate salad bar and encourage guests to bring their favorite toppings. This is the deepsters’ go-to party staple that pleases a crowd with diverse dietary needs.

 

brownie10

Photo by Brit + Co.

Serve desserts from paradise.

Last but not least, be sure to end your game day with top-notch sweets for a lasting final impression.

  • One of our deepsters loves to make football-shaped sugar cookies—a perfect item to bring to a friend’s Super Bowl party or serve to your guests.
  • In honor of Beyoncé returning to the halftime stage, try serving these jelly-filled doughnuts with a sign that says: “Don’t think you’re ready for this jelly.”
  • Finally, these ice cream brownie sandwiches from Brit + Co are another perfect football-shaped dessert solution—especially for kids.

What are your favorite game-day recipes and tricks to hosting a spectacular Super Bowl party? We’d love to hear!

How Portland, Maine Is Changing the Food Game: A Recap of IFEC 2015

Each fall, a magical thing happens in the foodservice industry. Editors and publicists come together for one week to network, collaborate and eat their way through a new town, thanks to the International Foodservice Editorial Council (or IFEC).

This annual conference is unlike a traditional conference because networking and food are the central focus, and the cornerstone of the event is the editor meetings. These 10-minute sessions provide a platform for editors to discuss upcoming stories and publicists to pitch ideas on behalf of clients.

Lighthouse in Portland, Maine

This past November, IFEC was held in a city that is elevating the food game from production to the table: Portland, Maine. Not to be confused with the coffee-mecca in Oregon, this historic town by the water has a truly unique food culture that was incorporated into the event with learning sessions, chef showcases and food tours.

Learning Sessions

One of my favorite educational components of the event was the “Trap to Table” Learning Session presented by Maine Lobster. Chef and Sustainability Expert, Barton Seaver, and lobsterman, Brian Rapp, brought to life the unique story behind the Maine Lobster fishery. It was amazing to hear the incredibly detailed work that lobstermen of Maine put into sourcing high-quality, sustainable lobsters.

Lobsterman Brian Rapp of Maine Lobster

Lobsterman Brian Rapp explains the unique story behind the Maine Lobster fishery tradition to attendees. Photo provided by IFEC.

To illustrate their commitment to sustainability, Rapp recounted how lobstermen in the area not only throw back lobsters that are reproducing and are too small to sell, but they also throw back lobsters that are too large, which seems counterintuitive and unprofitable for them to do. However, Rapp explained Maine lobstermen practice this because as female lobsters keep getting thrown back, they continue to grow, and eventually they need male lobsters of equivalent stature to continue mating and populating.

Food Tours

In addition to learning sessions, IFEC also hosts annual food tours. After the conference comes to a close, we split off in groups to explore and experience what the movers and shakers in that particular food community are doing. This year, I selected the tour that took attendees to New England Distilling Company, North Star Sheep Farm, Pineland Creamery and Market, and Olivia’s Garden (a hydroponic farm).

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Immediately it was evident that the same commitment and passion the lobstermen exuded extended to all the food producers of Maine. Phil and Lisa Webster of North Star Sheep Farm are fifth generation sheep farmers, and their philosophy is “all taste and no waste.” This means that they only partner with people who are willing to work across the whole animal. Beyond their high production standards, Lisa Webster, our tour guide, told us how the couple also chooses to invest in young farmers to train them how to have sustainable farms as well.

 

The Local Food Scene

Although I primarily traveled to attend IFEC, I made every effort to snag a local cup of coffee or bite to eat any chance that I could.

Being a former barista, my top priority was finding good local coffee, and there were plenty to choose from along the brick sidewalks of the historic downtown. I instantly fell in love with Tandem Coffee and Bakery, a former convenience store turned hip specialty café. I walked there each morning of the conference to snag an amazing breakfast sandwich and single origin brew.

Tandem Coffee and Bakery in Portland, Maine

I also managed to hit one local lunch spot: Duckfat. My meal included a smoked turkey panini, duckfat fries and apple cider vinegar soda. You heard that right—vinegar soda. It was glorious!

All in all, I was blown away by the people of Portland, Maine. In all my food encounters from farmers to baristas, I met passionate, down-to-earth people going beyond the extra mile to craft high-quality, sustainable products. It’s only been two months, but I’m already in cute lighthouse withdrawal.

Portland, I’ll be back soon.

 

Bethany-BellThis post was written by Bethany Bell. As the Social Media Manager at deep food marketing group, Bell develops and executes PR and social media strategies for global food brands. Before joining deep in 2013, this Missouri State graduate was the Person in Charge of Getting the Word Out at Askinosie Chocolate, an artisan, bean-to-bar chocolate maker in Springfield, Missouri. Growing up in the coffee industry, Bell is also a strong advocate for supporting local.

2015 Foodie Gift Guide

FoodieGiftGuide_final-01

Still stumped on what to give the gourmets in your life this holiday season? Well put your worries to rest. Whether your foodie friends and family members are young or old, fans of eating and drinking, lovers of entertaining and exploring or all of the above, we have a list of gifts they’ll drool over.

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  • Drink Chiller: For the party animal with little patience.
  • Wine Saver: A must-have for all of the times wasting wine just isn’t an option.
  • Cocktail Fortifiers: A hangover fix that kicks in before the hangover even begins.

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  • Avoloop: A tool designed to get the most out of your avocados—genius.
  • Reclaimed Knife Grabber: A magnetic holder that cleans out cluttered drawers and looks good doing it.
  • Kitchen Apron: For the chef that works hard and appreciates a good looking apron and clean shirt.

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  • Lunchskins: Ditch the plastic sacks and say hello to durable and adorable lunch bags.
  • Cookie Spoon: A kitchen utensil that makes playing with your food totally appropriate.
  • Foodie Baby Clothes: Trendy toddlers and tacos. What more could a new parent want?
  • Foodstirs Baking Kit: The gift of food, fun and family time.

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Friday Food Stories: A Century-Old Chrisman Family Tradition

Apple peeling and slicing and dicing! Oh, my!

claire-chrisman

That’s right, for over one hundred years the Chrisman family has dedicated a weekend to making the biggest batch of apple butter you can imagine. We’re talking bushels of apples getting peeled, sliced and diced by the entire Chrisman clan. Aunts, uncles and cousins included.

Claire Chrisman—Account Executive at deep—first participated in this fun family tradition in the fall of 1992, and she doesn’t plan on stopping anytime soon. Once a yearly occasion, the family now gathers every four years for a weekend full of fellowship, campfires and oodles of apples. And as you can imagine, with so many years of practice, they pretty much have apple butter making down to a science.

The festivities start on a Saturday morning as families from all over arrive at Aunt Linda’s farm in northern Missouri with folding chairs and paring knifes ready to work. They spend the day catching up while peeling, slicing and dicing bushels of local apples that were waiting when they arrived. Claire recalls around 50 extended family members gathering at the 2012 apple butter bash.

The sweeter side of the event starts on Sunday with a secret family recipe and lots of brown sugar. At the fresh time of 5:00 A.M., two oversized copper kettles that have been in the family for years are filled with apples and other ingredients and placed over an open fire. Although less involved than the work on Saturday, everyone gets a chance to pitch in and take turns stirring the pot throughout the day.

Once the contents of the kettles have reached apple butter perfection, the assembly lines begin. Each family comes prepared with plenty of jars and helps fill them to the rim with warm, appley deliciousness to last them until the next gathering. After the canning is complete and the kettles are nearly empty, one last long-standing tradition takes place—the kids gather around and watch magic happen as a grimy penny goes into a kettle for cleaning and comes out unbelievably shiny. And with that final act, the weekend comes to a close and each family goes home with new memories and another year of bonding over apple butter under their belt.

We can’t wait to taste Chrisman apple butter on toast in 2016, Claire!

Friday Food Stories is a spotlight series showcasing deepsters and their deep love for all things food. Check back soon for more!

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