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PARSIPPANY, N.J. - Kings Super Markets' President and CEO Judy Spires, at right, recently put on a show for shoppers at Kings' flagship store in Short Hills, N.J. Spires and Caitlin Rogers, the 24-unit chain's corporate executive chef, demonstrated how to prepare a meal quickly and easily with totally trimmed meats and poultry offered in all Kings' fresh meat departments. Spires prepared her own recipe
Roseanne Harper
January 3, 2011
1 Min Read
ROSEANNE HARPER
PARSIPPANY, N.J. - Kings Super Markets' President and CEO Judy Spires, at right, recently put on a show for shoppers at Kings' flagship store in Short Hills, N.J. Spires and Caitlin Rogers, the 24-unit chain's corporate executive chef, demonstrated how to prepare a meal quickly and easily with totally trimmed meats and poultry offered in all Kings' fresh meat departments. Spires prepared her own recipe for Santa Fe chicken, using Kings' salsa and a Balducci's marinade.
Spires and Rogers are part of a team of 21 “Food Masters” recruited earlier from within the company to participate in the chain's multi-event Dining Solutions for the 21st Century/Experience Food program launched in November. The team, which includes corporate-level officials, department managers, and full-time and part-time associates — has so far participated in nearly 70 daily events at Short Hills. More events are scheduled.
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