Whole Foods Market teams up with Jewish food authority Joan Nathan this Passover

Whole Foods Market teams up with Jewish food authority Joan Nathan this Passover

 

Dishes from Nathan’s cookbook, King Solomon’s Table, will be available for pre-order March 4

AUSTIN, Texas, 2018-Mar-02 — /EPR Retail News/ — This Passover, Whole Foods Market is partnering with James Beard Award-winning cookbook author and Jewish food authority Joan Nathan to offer selected innovative, new recipes from her cookbook, King Solomon’s Table, for customers to pre-order in-store and online. Nathan’s Passover meal for eight will be available at shop.wfm.com for pre-order beginning March 4.

“I am thrilled to partner with Whole Foods Market to feature some of my favorite recipes for Passover,” said Nathan. “Each dish highlights the diversity of Jewish cuisine, and will be a delicious addition to any Seder table.”

The recipes featured in the Passover meal for eight include: Double-Lemon Roast Chicken, Sicilian Eggplant Caponata Jewish-Style, Fried Artichokes Jewish-Style, Tunisian Carrot Salad with Cumin, Coriander and Caraway, Spinach with Pine Nuts and Currants and Brazilian Haroset with Apples, Dates and Cashews. Dishes will be available for in-store pick-up from March 28 through April 7.

“We’re honored to be able to share Joan’s delicious and authentic recipes with our customers,” said Tien Ho, head of culinary innovation at Whole Foods Market. “Each of her dishes includes a modern twist on a traditional Jewish recipe and is a great addition to any Passover celebration.”

Nathan is the author of numerous award-winning cookbooks, including her most recent, King Solomon’s Table, which just won the IACP International Cookbook Award. It is available on Amazon.com and will be sold in select Whole Foods Market stores beginning March 12.

This marks the third collaboration between Nathan and America’s Healthiest Grocer®. In September and December, 2017, Whole Foods Market featured High Holiday and Hanukkah dishes from King Solomon’s Table on store hot bars, in chef’s cases and for pre-order in Whole Foods Market’s Mid-Atlantic Region in time for Rosh Hashanah, Yom Kippur and Hanukkah.

Contact:
SOmedia@wholefoods.com

Source: Whole Foods Market

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Whole Foods salad bars to incorporate new composed and “build your own” salad recipes with focus on root-to-stem ingredients

Whole Foods salad bars to incorporate new composed and “build your own” salad recipes with focus on root-to-stem ingredients

AUSTIN, Texas, 2017-Dec-18 — /EPR Retail News/ — Whole Foods Market announced today that beginning Dec. 27, salad bars nationwide will incorporate new composed and “build your own” salad recipes with a focus on root-to-stem food preparation, seasonal produce and superfood ingredients.

“We’re refreshing our salad bars for the New Year to support shoppers who are looking for convenient, healthy dishes that don’t sacrifice quality or taste,” said Tien Ho, Culinary & Hospitality Executive Coordinator for Whole Foods Market. “Our stores are excited to celebrate peak season produce and serve up plant based, nutrient dense recipes that we know our customers crave this time of year.”

In November, buyers and culinary experts from Whole Foods Market revealed their top food trend predictions for 2018, including root-to-stem cooking, which makes use of the entire fruit or vegetable. Popular with those looking to experiment with new flavors or reduce food waste, this trend incorporates lesser used parts of produce such as stems, rinds, seeds and leaves.

This winter, Whole Foods Market salad bars will feature two new root-to-stem composed salads: roasted sunchokes with sunflower seeds, sprouts and chile dressing, and chopped fennel bulbs and stems tossed with lemon honey vinaigrette and honey crisp apples.

Whole Foods Market salad bars will also feature all the ingredients for a “build your own” power salad station including blueberries, wakame seaweed, turmeric sweet potatoes, broccoli florets, quinoa, roasted mushrooms, flax seeds, superfood salad dressing and power greens. Whole Foods Market chef-inspired salad stations are typically located at the end of the salad bar and updated seasonally, offering signature salads that shoppers can easily customize.

Shoppers can find recipes and healthy eating inspiration at wholefoodsmarket.com.

SOURCE: Whole Foods Market

MEDIA CONTACT
SOmedia@wholefoods.com 

Whole Foods Market announces 25-cent cookies from Nov. 30 to Dec. 6 in celebration of National Cookie Day

Whole Foods Market announces 25-cent cookies from Nov. 30 to Dec. 6 in celebration of National Cookie Day

Whole Foods Market announces 25-cent cookies from Nov. 30 to Dec. 6 in celebration of National Cookie Day

Retailer offering cookies for a quarter Nov. 30 to Dec. 6

AUSTIN, Texas, 2016-Nov-30 — /EPR Retail News/ — National Cookie Day is Dec.4, but Whole Foods Market is celebrating for an entire week by offering freshly baked chocolate chip cookies for 25 cents each from Nov. 30 to Dec. 6. They are available daily while supplies last at all Whole Foods Market stores in the U.S, limit three per customer.

“We’re really proud of our made-in-house cookies and the team members who bake them up fresh, so we hope these treats bring some sweetness and savings to our customers this time of year,” said Tien Ho, Whole Foods Market’s global vice president of culinary and hospitality.

All bakery items at Whole Foods Market are made with cage-free eggs and non-bleached or bromated flour, and they contain no artificial preservatives, colors, sweeteners or hydrogenated fats.

EXPERTS

Tien Ho
Global Vice President of Culinary and Hospitality

Tien Ho has been appointed global vice president of culinary and hospitality at Whole Foods Market and will officially join the company in January 2016.

Press Contacts

Darrah Gist
darrah.gist@wholefoods.com
678.638.5888

Lauren Bernath
lauren.bernath@wholefoods.com
678.638.5805

Whole Foods Market to experiment with new ideas for store eateries with the launch of food truck test kitchen at its flagship store in Austin

Truck opens March 10 with Momofuku alum chef Tien Ho serving new food concepts, testing ideas for stores 

AUSTIN, Texas, 2016-Feb-24 — /EPR Retail News/ — Whole Foods Market is launching a food truck test kitchen at the retailer’s flagship store in Austin, Texas, to experiment with new ideas for store eateries, and to explore collaborations with chefs and supplier partners. The concept was created by Tien Ho, the company’s global vice president of culinary and hospitality, along with Whole Foods Market’s prepared foods team.

The truck will open on Thursday, March 10, under the name Tartinette, and will offer a selection of open-faced sandwiches and creative salads prepared by Ho, and served from 11 a.m. to 8 p.m. each day. Whole Foods Market will update the concept, menu and name of the truck every two months to explore food trends, seasonal flavors and vendor partnerships.

“This test kitchen is so exciting because we get to include Whole Foods Market customers in the process, using their input to create dishes that could become new favorites across the country,” Ho said. “Guests visiting the truck can expect the same high-quality, fresh ingredients found in our stores, and a menu that’s completely revamped each season. Changing it up will give us the chance to collaborate with local chefs and suppliers to create eating experiences you won’t find in any other grocery store.”

Two percent of sales from the test kitchen’s first eatery concept will benefit Whole Foods Market’s longstanding nonprofit partner, Austin Food & Wine Alliance. Funds will support the organization’s efforts to foster culinary innovation in Central Texas through grants, educational programming and events. With each new test kitchen concept, Whole Foods Market will partner with a new nonprofit beneficiary.

Ho recently joined Whole Foods Market after stints at many prestigious and trend-setting restaurants, including Momofuku Ssäm Bar, Má Pêche, Little Wisco,Café Boulud and, most recently, Morgans Hotel group. He plans to bring this innovative style to the food truck test kitchen, and is considering partnerships with other national and local chefs who can bring even more new ideas to Whole Foods Market shoppers.

In March, Whole Foods Market will announce Tartinette’s full menu on the flagship store’s website, www.wholefoodsmarket.com/lamar.

EXPERTS
Tien Ho
Global Vice President of Culinary and Hospitality

Tien Ho has been appointed global vice president of culinary and hospitality at Whole Foods Market and will officially join the company in January 2016.

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Tien Ho

Tien Ho

Tien Ho appointed global VP of culinary and hospitality Whole Foods Market

Noted executive chef to bolster, extend best-in-class food innovation, service and hospitality across all stores

AUSTIN, Texas, 2015-12-11 — /EPR Retail News/ — Whole Foods Market (NASDAQ: WFM) today announced that it has named Tien Ho global vice president of culinary and hospitality. Ho will begin work in this newly created leadership role at the company’s Austin headquarters in January, 2016.

Ho will lead Whole Foods Market’s Prepared Foods and Bakery team, ensuring that it consistently delivers the highest quality and excellence through existing and new concepts that deliver great customer experiences.

“Having worked among some of the most recognized chefs and hotel brands in the world, Tien is an innovative leader in the culinary and hospitality industries,” said Ken Meyer, executive vice president of operations at Whole Foods Market. “As the Whole Foods Market brand continues to evolve and differentiate itself from competitors, we recognize the importance of this role and could not be more pleased to welcome Tien, who will help us elevate the way Whole Foods Market guests experience our food.”

Ho is joining Whole Foods Market from Morgans Hotel Group, where he was responsible for all aspects of the culinary department across the group’s portfolio of 10 hotel brands, including Mondrian, Hudson, Morgans, Royalton, Delano, Shore Club, Clift, Sanderson, St Martins Lane and others in development around the world. While there, he led all kitchen design and concept development, orchestrated strategic partnerships with celebrity chefs, created and managed critical path and standard operating procedures for Morgans Hotel Group’s culinary team, and oversaw the recruitment of all culinary positions.

Prior to his tenure at Morgans Hotel Group, Ho held chef and partner positions at a number of prestigious, cutting-edge restaurant brands in New York, including Little Wisco, Momofuku Ssäm Bar and Má Pêche. Ho began his culinary career in Texas at top-tier hotel restaurant venues, including Four Seasons Hotel Houston and The Driskill Hotel in Austin, until he relocated to New York in 2002 to serve as a sous chef at the award-winning Café Boulud and Café Gray.

“Having lived in Austin previously, I have long admired how Whole Foods Market set itself apart from conventional grocery stores by offering the best quality products, shopping experience, and really enjoyable in-store dining experiences,” Ho said. “Whole Foods Market makes grocery shopping fun, and my mission is to further extend the wonderfully unique things people love about Whole Foods Market through the foods we create, the items we bake, and the experience our customers have when they purchase and consume them.”

Ho will be based at the company’s headquarters in Austin, Texas, where he is relocating with his wife and daughter. He is a graduate of the University of Texas at Austin with a bachelor’s degree in history and philosophy. He was named Best New Chef by New York magazine in 2011 for his innovative Asian cuisine at Má Pêche.

EXPERTS

Tien Ho

Global Vice President of Culinary and Hospitality

Tien Ho has been appointed global vice president of culinary and hospitality at Whole Foods Market and will officially join the company in January 2016.

Tien Ho appointed global VP of culinary and hospitality Whole Foods Market