In order to bring healthier options to menus, we’ve asked chefs from across the country to share their own recipe creations featuring Dole Packaged Fruit. To thank them for their time, we have donated $500 of DOLE products to a local charity of their choice. Check out our most recent stories.
Chef Yia Vang was born in a Thai refugee camp and got his start as a dishwasher when his family relocated to central Wisconsin. Today he is the proud co-owner of Union Hmong Kitchen (a pop-up restaurant experience in Minneapolis, MN) and is working on a new restaurant concept called Vinai dedicated to Hmong food that celebrates and honors his family’s rich cultural history. Recently, Chef Vang shared a dish that will have your mouth watering.
This Spicy Mango Relish made with DOLE Chef-Ready Cuts Mango Cubes, takes just minutes to create but packs a big punch of flavor. “The relish can be placed on top of grilled fish, pork or chicken, but it’s important to use this relish for grilled meats because of the contrasting flavors of the smoke and char on the meat to the sweet and tartness of the mangos,” says Chef Vang.
The charity Yia chose to partner with is Second Harvest Heartland, an organization that works with food banks across the country to help provide hunger relief. A donation of over 1,000 DOLE® Fruit Bowls® was made on Chef Vang’s behalf.
To learn more about Second Harvest Heartland visit 2harvest.org and follow them on social media @secondharvestheartland.
Chef Ralph Degala, helped bring Filipino cuisine to the forefront on season 9 of Masterchef and is continuing to do so with his latest video series Eating Good.
When given the chance to create a recipe utilizing DOLE® Chef-Ready Cuts Mango Cubes, he decided to tap into his culinary roots with a Crema de Mangga (Mango Float), which is a Filipino icebox cake made with layers of graham crackers, whipped heavy cream and mango purée, topped with diced mango and dusted with additional graham cracker crust.
Chef Degala is a board member for the Asian Pacific Islander Forward Movement (APIFM) an organization that works to cultivate healthy, long-lasting and vibrant communities for Asian and Pacific Islander communities – and all communities of color. To do so, APIFM collaborates with local farmers to distribute culturally relevant produce to community institutions such as restaurants, hospitals, schools, and non-profit organizations. They also offer free educational workshops and health programs to help build stronger, healthier communities.
On behalf of Chef Ralph Degala, Dole Packaged Foods delivered 30 cases of DOLE® Fruit Bowls® that will be used at an upcoming food distribution event in LA State Historic park. APIFM has put together bags of healthy groceries for families in need. The families that receive the groceries also participate in a cooking class, put on by the organization to help educate and develop culinary skills for members of the community.
To learn more about APIFM visit www.apifm.org and follow them on social media @forwardapi
For more delicious culinary creations follow Chef Ralph Degala on Instagram.
Rachel Bennett is the executive chef for The Library in St. Petersburg, Florida, a restaurant inspired by two icons, George Peabody and John Hopkins. For her culinary creation, Rachel created Blackened Mahi Mahi Tacos featuring DOLE® Chef-Ready Cuts Mango Cubes.
The charity Rachel chose to partner with, A Kid’s Place, provides a safe, loving and nurturing home for foster children in Tampa Bay, Florida. The organization has helped over 1,400 children and more than 635 families. A Kid’s Place embraces the belief that children have the right to grow up safe, healthy and fulfilled.
On November 13, 2019, Dole Packaged Foods delivered over 1,000 DOLE® Fruit Bowls® to A Kid’s Place on behalf of Chef Bennett. This donation will help to provide easily accessible food options for their current residents and staff.