SugarCreek Food Truck Brings Brandworthy Food Solutions to IDDBA

SugarCreek will demonstrate its new diverse menu and sous vide cooking capabilities at the International Dairy-Deli-Bakery Association’s Seminar and Expo in Atlanta, June 7-9, 2015. The Cincinnati-based company will take its food truck to the Georgia World Congress Center to give live cooking demos and offer samples of ready-to-eat sous vide products. SugarCreek’s menu for the three-day event includes pastrami, 72-hour brisket, turkey breast, pork carnitas, baby back ribs, beef tenderloin and root vegetables. “The menu for IDDBA is just a sample of the products we will be developing at our new Cambridge City, Indiana plant when it opens next month,” says Michael Richardson, COO for SugarCreek. “At this facility and our new innovation center, we’ll be able to work with retailers to develop unique menu items that will appeal to their customers.” The Cambridge City, Indiana facility, CCI, is 435,000 square feet and features the largest sous vide line in the nation, company officials say. Sous vide (translated as “under vacuum”) is a staple of European cooking, but has largely been limited to small batch cooking in the United States. With the opening of CCI, SugarCreek will be able to introduce sous vide prepared foods to a much larger and diverse audience. As described by company officials, features of the SugarCreek food truck on display at IDDBA include: