Foodservice

 

Chef with hatBlueberries are a dynamic ingredient for any chef’s kitchen. They’re ready to pop, bounce and roll into any dish or menu, charming your customers at any price point or time of day. They’re also incredibly low-labor — no peeling, coring, hulling, slicing or chopping required!

Whether you use fresh blueberries, frozen blueberries, dried blueberries, blueberry juice or blueberry puree, you will add value with captivating flavor, naturally distinctive color and healthy rewards.

From menu trends and recipe tips to dining experiences and more, our Foodservice blog keeps you up to speed with the inside scoop from chefs and foodservice professionals.

U.S. Highbush Blueberry Council, 80 Iron Point Circle, Suite 114, Folsom, CA 95630 (916) 983-0111

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