Newsroom

Back to Newsroom Articles and Videos

We welcome queries from journalists on all topics associated with the protein business and its connection with restaurant and hospitality business in Texas, the Southwest and the United States. Our culinary and meat industry experts are available to respond to your questions. For information, contact Fran Gallagher, Praestar Public Relations, 214-762-6193, fran@praestarpr.com

WINN MEAT COMPANY TO DEBUT TEST KITCHEN State-of-the-Art Space Will Be Center for Product Testing, Recipe Development, Chef Brainstorming and Culinary Thought-Leadership DALLAS (October 30, 2006) – Winn Meat Company, a premier purveyor of fine meat and protein products, will unveil a brand-new test kitchen in October, the company announced today.  Winn Meat Company’s new kitchen will simulate a fine-dining restaurant environment, with features such as a range, salamander, flat top, convection oven, char grill, steam-jacketed kettle, tilt braiser and deep fryer.  The kitchen also will be equipped with fine cookware and quality small wares.    The space has been planned by Winn Meat Company’s Corporate Chef Jamie Samford, who joined the company in June to lead an expanded outreach for the long-standing and highly respected brand. Winn Meat Company has invested in an expanded cooking facility to be able to extend its development of own-brand products for food service, in addition to product testing, for restaurant and hospitality across Texas and in the Southwest.  Winn Meat Company also plans to offer the test kitchen as a space available to chefs who need menu-development facilities while their restaurants are under construction or for brainstorming when their facilities are open for business and they need additional space for recipe development. “Along with a space for Winn Meat Company to test new products for our clients in our ongoing effort to provide the highest quality meat and protein offerings, we envision our kitchen as a “playground” for chefs to brainstorm and execute their own new menu items, away from their day-to-day operation,” said Samford, who joined Winn Meat Company from famous fresh-market concept Central Market as Dallas Executive Chef.  “We understand how chefs work and what their needs are.  Our test-kitchen is another facet of our growth in service to our customers.” Winn Meat Company will be hosting a special event for news media to see the facility in October, when construction is complete.  Details on the event will be announced soon. About Winn Meat Company Winn Meat Company has been providing food service clients with top-quality meat products and services for over 100 years. The company was originally founded as Bunting’s Wholesale Market in 1902. Robert Winn bought the company in 1974. Today, Mr. Winn’s son Todd and son-in-law Walter Wilkerson continue the family tradition of service excellence that is now the hallmark of Winn Meat Company. From specialty cuts to custom orders, Winn Meat Company is dedicated to giving customers not only high-quality products and services, but value. Capabilities range from sourcing unique products to in-house development of products to meet customer specifications. Winn Meat Company is proud of many longstanding relationships built on a commitment to quality and service.  Winn Meat Company offers a broad range of products, from true dry-aged beef to fresh foie gras.  For more background, please visit www.winnmeat.com.