Recently I attended an event where Heinz and chef Spike Mendelsohn debuted a brand new flavor, the limited edition Heinz Ketchup Blended with Balsamic Vinegar (the first in almost a decade!). Also during the event Chef Mendelsohn performed a cooking demonstration and I was able to taste test!
While Chef Mendelsohn was busy preparing in the kitchen, attendees at the event learned about some other new and upcoming things from the Heinz brand.
Heinz Ketchup has partnered with The Coca-Cola Company to produce PlantBottle packaging which is made from up to 30 percent renewable sugar cane sourced from Brazil. The PlantBottle plastic looks, feels and functions just like traditional PET plastic, and is still 100 percent recyclable.
It’s the biggest packaging change to Heinz’s iconic ketchup bottles since plastic bottles were first introduced in 1983. Now all U.S. 20-ounce bottles in both retail stores and restaurants will now have the PlantBottle packaging. Other bottle sizes will follow in the future.
Heinz also introduced the Heinz Dip & Squeeze Ketchup in 10-packs in retail stores nationwide for a suggested retail price of $1.99. This packaging innovation marks the first new ketchup packet in 40 years and allows for you to enjoy ketchup on-the-go.
Heinz Ketchup also plans to add more red flair to your holiday gift list. Now fans can create personalized bottles at www.myHeinz.com, for a stocking stuffer, party favor or keepsake. You can add a personal twist by adding your own witty, sentimental or seasonal message or upload a personal image to display on the iconic ketchup bottles.
If you need a little help an “Inspiration Gallery” will feature suggested words and images of customized bottles to help spark ideas.
After learning about the new products, it was time to sit down and EAT.
For those of you who don't know, Chef Spike Mendelsohn is on Bravo’s “Top Chef” and owner of Good Stuff Eatery in Washington, D.C. So it was a special treat to have him partner with Heinz to create signature recipes from turkey burgers to crab cakes.
Everything I stated used Heinz Ketchup or the new Balsamic Vinegar blend and tasted amazing. This holiday if you'd like to try something new and tasty try this Mexican Crab Cake recipe developed by Chef Spike Mendelsohn.
MEXICAN-INSPIRED CRAB CAKE WITH CHIPOTLE HEINZ® KETCHUP SAUCE
INGREDIENTS: SERVES 8
9 ounces lump crab meat
½ cup crackers, crushed
1 egg, beaten
2 scallions, finely chopped
2 tablespoons red bell pepper, finely chopped
1 tablespoon mayonnaise
2 tablespoon cilantro, finely chopped
Juice from half a lime
Salt and pepper to taste
¼ cup mayonnaise
¼ cup Heinz Ketchup
1 teaspoon chipotle chilies in adobo sauce, minced
1 teaspoon lime juice from remaining half
For the Crab Cakes:
- Preheat oven to 400 degrees.
- Combine the crushed crackers, eggs, scallions, pepper, mayonnaise, cilantro and lime juice in a large bowl. Mix well, add salt and pepper to taste.
- Fold in crab meat. Do not over mix – the crab should remain in large chunks.
- Shape crab mixture into patties.
- Place crab cake patties on a greased baking sheet and bake for 8-10 minutes on each side.
- Combine the mayonnaise, Heinz Ketchup, lime juice and chipotle pepper in a food processor or blender. Puree until smooth.
- Drizzle sauce over crab cakes and serve.
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Please Note: I received a gift bag after the event. No other compensation was received. Views expressed are always 100% my own.