Step into a Texas Roadhouse restaurant, and you’ll immediately notice that they are nuts for peanuts. With peanut shells scattered about the main dining area, you’d be forgiven for mistaking their restaurants for a ballpark stadium instead of a steak house. Complimentary in-shell peanuts on every table are a signature part of their brand identity. But they also serve as a source of pride for the company, and a reflection of their humble values.
Some stories are too fantastical to seem true, but take it from us – this one’s legit. Recently we stumbled upon an interesting product known as clawed peanuts. As an authority on peanut products, these curious kernels had us scratching our heads. We had never heard of, or tasted a peanut with such a unique flavor. A subsequent search into the origins of this product revealed a fascinating story about a decades-old recipe, a professional organ grinder, and a white-faced Capuchin monkey named George. If only we could make this up.
NOVEMBER 2, 2015--ATLANTA--National Peanut Board (NPB), in partnership with Culinary degree programs at The Art Institutes system of schools launched a recipe contest to celebrate National Peanut Butter Lover’s Month in November, encouraging students to develop a creative peanut butter recipe. The Grand Prize-winning recipe was a Roasted Peanut Tuile with Peanut Butter Mousse and Peanut Butter Candied Bacon submitted by student Dustin Godfrey from The Art Institute of Jacksonville, a branch of Miami International University of Art & Design, in Florida.
AUGUST 23, 2015--ATLANTA--Signaling a new strategy of targeting millennial consumers, the National Peanut Board unanimously approved the fiscal year 16 Program of Work at its quarterly Board meeting in Suffolk, Va., Aug. 10 – 13. In addition, the Board unanimously approved a budget of $10,465,000 for FY-16, which begins Nov. 1, 2015 and ends Oct. 31, 2016. Before implementation, USDA must approve the budget and Program of Work.
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