WPA Recipe Booklet

For the Western Pistachio Association, HC created a celebrity chef recipe booklet entitled, “Go Green with U.S. Pistachios.” HC secured pistachio-focused recipes from 10 of the country’s most well-known and respected chefs and compiled them into a 10-page booklet featuring comprehensive nutritional analysis of each recipe.
 
The 10 celebrity chefs featured in the booklet include:

• Todd English – celebrity chef/owner of award-winning Olives locations nationwide and Beso in Los Angeles (co-owned with Eva Longoria); 2001 Bon Appétit’s Restaurateur of the Year; Recipient of numerous James Beard awards.
• Stephanie Izard – celebrity chef and 2008 winner of Bravo’s Top Chef
• Gale Gand – celebrity chef and host of TV Food Network, Sweet Dreams; Pastry Chef/Partner TRU, Tramonto’s, Gale’s, Coffee Bar and RT Lounge in Chicago; award-winning cookbook author
• Michelle Bernstein – celebrity chef and co-host of Food Network’s, The Melting Pot and My Country, My Kitchen; chef of Michy’s, Social Miami and Ocean Reef Club in Miami; Named Bon Appétit’s 50 Best Dishes in the World; Food & Wine magazine’s 2008 “Go List”; winner of James Beard Award for Best Chef 2008 (South)
• Michael Psilakis – Chef owner of Anthos, Kefi and mia Dona in New York; Food & Wine’s Best New Chef 2008; Michelin Star recipient; Bon Appétit’s 2008 Chef of the Year
• Rick Tramonto – Award-winning chef owner of TRU in Chicago; best-selling national cookbook author
• Shawn McClain – Award-winning chef, owner of Spring, Green Zebra and Custom House in Chicago; Food & Wine magazine’s 2008 “Go List”; winner of James Beard Award for Best Chef 2008 (Midwest)
• Walter Manzke – Executive chef of Bastide in Los Angeles; Food & Wine magazine’s 2008 “Go List”
• Tony Mantuano – Chef partner of award-winning Spiaggia in Chicago; winner of James Beard Award for Best Chef 2005 (Midwest)
• Ethan Stowell – Chef partner of Union, Tavolata, How to Cook a Wolf in Seattle; one of Food & Wine magazine’s Best Chefs of 2008

 
Featuring beautiful, four-color photography of each recipe, the booklet is available to the media, consumers and growers via the WPA website at www.westernpistachio.org. The booklet was also sent to 300 of the nation’s top food and health media.