Last fall brought food editors to Raleigh, N.C., for the International Foodservice Editorial Council. One special presentation featured Ardent Mills’ Chef Jason Gronlund, who also serves as technical sales manager, foodservice, The Annex. Chef Jason created Pozole de Trigo, a traditional dish from the Sonora region of Mexico. Pozole usually features hominy corn, but in rural Sonora, wheat Pozole, or Pozole de Trigo is the local version and features regional Sonora wheat. Chef Gronlund’s Pozole de Trigo showcased Ardent Mills’ White Sonora Wheat, which was a staple wheat in the US during the 1700s and 1800s, and today is enjoying a rediscovery. Ardent Mills also featured White Sonora Wheat flour tortillas in a dish of Multigrain Chilaquiles with IQF Red Quinoa and IQF Great Plains Quinoa at the 2018 IFT Show.
—Ardent Mills, www.ardentmills.com/the-annex