The Rave Review is a quarterly newsletter designed for the foodservice professional by the Idaho Potato Commission (IPC). If you, your friends or colleagues would like to subscribe, simply click on the “Subscribe” button to the left and fill out your information. We are also interested in your feedback. Please email any suggestions or questions to ipc@potato.idaho.gov.
New Video Series Debuts at the National Restaurant Show; Visit the Idaho Potato Commission's Booth 1353
 At this year’s National Restaurant Association (NRA) show, the Idaho Potato Commission (IPC) is launching an artistically-inspired series of six potato videos hosted by Stunt Tater - the “star spud” who hails from Idaho and turns his unpredictable adventures into a variety of easily prepped potato dishes. The videos will play on a continuous loop throughout the Show hours – entertaining booth visitors and passersby with memorable antics that ultimately deliver delicious potato preparations.
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Potatoes on Private Party Menus
 Spring brings with it a wealth of much-anticipated special occasions, from graduations to weddings to award-granting corporate events, all celebrated with food. Party planners spend hours selecting everything from venues to menus to meet the demands of discriminating palates and budgets.
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Breakfast: It's Not Just For Mornings Anymore
 For many of us, the stereotypical American breakfast is synonymous with comfort; its components are what we seek when we need to chill out or just have a meal that transports us to a simpler time in our lives. Facing the various pressures of life on campus, even students who routinely ate only cold cereal or grabbed a toaster snack, now relish the Norman Rockwell-esque idealized morning repast - and, it’s not just for breakfast anymore!
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More Profit from Potato Sides
 The menu price of potato sides is too low! Potato-inspired side dishes offer a tremendous value to diners relative to those showcasing vegetables and carbs. In QSR restaurants, potato sides are listed on menus at an average of $2.52, which is 18% less than the $2.97 menu price of veggies and carbs.
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Chef Mark Zeitouni of The Standard, Miami Beach Wins IdahoŽ Potato Side Dish Challenge at South Beach Wine and Food Festival's Burger Bash
 Thirteen of the nation’s most acclaimed chefs battled it out for a “good cause” at the fourth annual South Beach Wine and Food Festival’s Burger Bash hosted by the Food Network’s Rachael Ray. In addition to their skills at the grill, the chefs’ potato prowess was tested during the Idaho Potato Commission’s (IPC) Side Dish Challenge.
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