Chef Rosanne Toroian, food editor and information specialist for the St. Louis-based grocery chain, wowed judges with her recipe for Dilled Alaska Surimi Seafood Salad Sandwiches.
The challenge, produced by the Alaska Seafood Marketing Institute (ASMI), ran through the month of October, asking U.S. retail chefs to present recipes that were “innovative, nutritional and offered satisfying flavor at an affordable price.”
Toroian develops recipes for Shnucks’ ads and publications. She also edits the company’s quarterly magazine, Shnucks Cooks.
“My entry showcases Alaska Surimi, an inexpensive seafood option that’s not only incredibly versatile and convenient, but also low in calories and full of protein,” Toroian said of her dish. “Our customers are always looking for tasty new, low-calorie options so I created a seafood salad with light and fresh ingredients that is lower in fat. I included fresh lemon juice, dill and the ‘secret’ ingredient, cucumber, which really makes it unique.”
Toroian won the challenge’s grand prize, which includes a trip to Alaska in May to help judge ASMI’s annual Great Alaska Seafood Cook-Off.
