bouillon, sauce, Southeastern MillsSoutheastern Mills used the Research Chefs Association’s Culinology Expo to showcase an extensive line of seasoning blends, rubs and marinades; sauce, gravy, soup and baking mixes; food bases; and broth concentrates. Chef Hadley Katzenbach and chef Laureen Herzig talked about creating signature menu items; from comfort food classics, like Southern fried chicken and biscuits and gravy, to on-trend ethnic dishes, such as Peruvian-inspired tuna avocado causa. Southeastern Mills put its technologies to the test and sampled a Steaming Roasted Tomato Bacon and Maple Butter Gazpacho featuring several of its Better Than Bouillon food bases (Maple Brown Butter, Roasted Tomato, Bacon), as well as Southeastern Mills’ Maple Salt and Pepper (rimming the glass).

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