Monday, November 19, 2012


The Turkey Experts from Butterball

Our experts have provided tried and true Turkey 101 advice to callers preparing for the most important meal of the year for more than 30 years. They would be happy to create a favorite Thanksgiving dish, demo a turkey, or could talk to:

Tried & True Turkey 101: For 30+ years, Butterball Turkey Line experts have been America’s go to for everything turkey. More than 50 experts help 100,000 clueless cooks each holiday season.

You Want to Use a Chainsaw for What?: Butterball Turkey Talk Line experts have provided advice for almost everything - from proper carving techniques to thawing birds in the tub, our experts can weigh in on their most memorable calls.

•   There’s an App for That: Get turkey advice on the go this year - the Butterball Cookbook Plus™ App includes voice command, 250+ original recipes, shopping lists and more. The Turkey Talk Line has also gone digital with a new social media space, equipped with flat screens that feature live scrolling updates from Facebook and Twitter pages.


Part kitsch, part dish, all apron. Meet the Casserole Queens, Sandy Pollock and Crystal Cook. New York Times Best Selling authors, Sandy and Crystal have taken their fresh-from-scratch meals from their home in Austin, Texas to the stages of Throwdown! with Bobby Flay, The Today Show, QVC and more. Featured on Epicurious, and, they’ve also been guests on Bobby Flay Radio on Sirius XM and Martha Stewart Living Radio on SiriusXM 110. In between speaking engagements, book signings and cooking demonstrations, they’re also earning a whole new legion of fans as stars of their own web series on the new YouTube food channel, HUNGRY. But who are the Casserole Queens?

Sandy, a graduate of the prestigious French Culinary Institute in New York City, derived the idea for the Casserole Queens during a holiday visit with her family. After making the Pollocks' signature dishes with her mom and siblings, she realized that everyone in the family (all the way down to the tiniest Pollock) was indubitably satisfied. Sandy has happy memories of her family gathering at the dinner table to eat a casserole, and she hopes that Casserole Queens will help build memories for other families, too. Drawing from a diverse culinary background, including stints at Austin restaurants Jeffrey's and Cipollina, Sandy has a knack for enhancing the taste of an old favorite—as well as serving up some uniquely different dishes of her own.


Zimich, Corporate Executive Chef, Campbell's Culinary & Baking Institute (CCBI) can discuss hot trends this soup season and share her perspective on global influences, culinary flavor trends, and how bold flavors are shaping the evolution of soup. Chef Amanda Zimlich focuses on product innovation and development of fresh refrigerated soups and sauces for the Premium Retail and StockPot brands at the StockPot Culinary Campus in Everett, WA. After graduating at the top of her class from the Culinary Institute of America, Amanda funneled her passion for food into teaching and helped institutionalize a Culinary Arts program and facility for Missouri Public High Schools. Since then, Amanda has honed her culinary skills in several of Seattle’s top restaurants including most recently as Executive Chef at the Madison Park CafĂ©, where she was recognized by the James Beard Foundation for her innovative French Northwest Cuisine in 2007. Amanda’s philosophy on food is simple: she is obsessed with fresh ingredients, and she isn’t afraid to use them.