In celebration of the Cooperative’s 85th
Anniversary, Ocean Spray® and Celebrity Chef Curtis Stone set the table
for Thanksgivings past and present Nov. 3 in Rockefeller Center®
LAKEVILLE-MIDDLEBORO, Mass.–(BUSINESS WIRE)–When it comes to Thanksgiving traditions, there’s one staple that has
witnessed Thanksgiving celebrations from the very first to the present:
the cranberry. According to a new survey conducted by Ocean Spray1,
half of all Americans say their Thanksgiving dinner has evolved to
incorporate traditional and globally inspired fare. This Tuesday, Nov.
3, celebrity Chef Curtis Stone will join Ocean Spray in celebrating its
85th Anniversary by exploring the evolving Thanksgiving table
from inside its bog display, filled with 2,000 pounds of fresh
cranberries, in Rockefeller Center.
Chef Stone will share how traditions, old and new, can create delicious
dishes sure to satisfy the most steadfast Thanksgiving traditionalist
or Turkey Day daredevil. In true Thanksgiving fashion, each dish will
feature fall’s number one ingredient: the cranberry!
“The Thanksgiving menu can range from simple and traditional to complex
and contemporary. I love to fuse traditional Thanksgiving dishes with
fresh flavors, reminiscent of my native Australia, and enjoy using all
of the versatile ingredients fall harvest has to offer, like the
cranberry,” said Chef Curtis Stone. “Cranberries are essential for any
Thanksgiving celebration, enhancing the entire menu from appetizers to
dessert, complementing both sweet and savory flavors.”
Chef Stone will trade in his apron for waders on Nov. 3 and host a
private luncheon inside Ocean Spray’s cranberry bog in Rockefeller
Center. The Thanksgiving preview will showcase an array of traditional
and modern dishes to highlight the evolution of the Thanksgiving menu
from past to present. Passersby can see Chef Stone from 10:00 a.m. to
“Ocean Spray has been a staple on the Thanksgiving table for the past 85
years,” said Ocean Spray Global Chief Marketing Officer, Paul Stadjuhar.
“The cranberry cooperative has evolved along with Thanksgiving menus,
offering a diverse range of recipes and products that fit holidays and
everyday occasions. We’re excited to partner with Chef Stone as he
highlights a medley of flavors that fuse into a memorable holiday meal.”
The Survey Says … Thanksgiving Traditionalists
are on Trend but There’s Room to Bend
If you’re craving a traditional Thanksgiving meal, you’re not alone. In
fact, according to Ocean Spray’s recent survey 61 percent of
Americans embrace traditions from their childhood, citing that their
last holiday dinner was just like the one mom whipped up. See what other
time-honored items are on trend this year:
is still the star of most tables: 67 percent of Americans can’t
live without it
When it comes to side dishes, there is always room at the table for
old favorites: from green
beans to the stuffing,
more than three quarters of all guests will bring a traditional
dish to share.
There’s always room for pie! Pies account for 68 percent of all
desserts served on Thanksgiving.
The traditional Thanksgiving menu may be tried and true but there’s a
group of daredevils out there (49 percent) that welcome change –
so much so, that their Turkey Day tablescape is evolving. Here’s how:
Six in ten Americans like to blend old traditions with new
favorites, flexing their culinary tastes between traditional delights
and new, unique dishes.
Nearly half of all holiday hostesses will serve something
healthier, spicier or globally inspired this Thanksgiving: those who
don’t want to sacrifice calories for flavor can have the best of both
worlds with Individual
Cranberry Stuffing Cups and Guilt
Free Sangria on the table.
More than 50 percent of Americans already serve Italian- and
Latin-themed dishes on the table, such as Cranberry
Apple Scampi and Fiesta
Style Cranberry Sauce.
27 percent of Thanksgiving meals will include a main dish other
than turkey, like a Holiday
Glazed Pork Roast.
Cranberries will be featured from the drinks to dessert. In fact, 30
percent of Americans relish cranberries in their dessert dishes.
If you’re serving up a traditional dish with your Thanksgiving meal, or
you’re just celebrating the holiday the way the Pilgrims did, Ocean
Spray wants to hear about it! Upload a picture to Twitter or Instagram
of your Throwback Thanksgiving traditions and dishes using
#TBThanksgiving. Then look for tips, inspiration, recipes and fun
giveaways at OceanSpray.com
or on Facebook,
Thanksgiving Trouble? Help is on the Way!
hosts looking for a menu change-up can visit Ocean Spray’s Plan-It
Guide for great recipes, serving suggestions, and tips this fall to
help build their perfect Thanksgiving plate! Those with burning
questions (or gravy!) can call Ocean Spray’s holiday helpline at
1-800-662-3263, Monday through Friday, 9 a.m. to 4 p.m. EST.
About Ocean Spray
Ocean Spray is a vibrant agricultural
cooperative owned by more than 700 cranberry and grapefruit growers in
the United States, Canada and Chile who have helped preserve the family
farming way of life for generations. Formed in 1930, Ocean Spray is now
the world’s leading producer of cranberry juices, juice drinks and dried
cranberries and is the best-selling brand in the North American bottled
juice category. The cooperative’s cranberries are currently featured in
more than a thousand great-tasting, good-for-you products in over 100
countries worldwide. With more than 2,000 employees and nearly 20
cranberry receiving and processing facilities, Ocean Spray is committed
to managing our business in a way that respects our communities,
employees and the environment. For more information visit: www.oceanspray.com
About Curtis Stone
Curtis Stone is an
internationally-acclaimed, award-winning chef, restaurateur, TV host and
businessman. Originally from Australia, Curtis was classically trained
in Europe as protege to renowned London chef Marco Pierre White. While
Head Chef at Marco’s highly revered restaurant, Quo Vadis, Curtis was
given his first television exposure, which sparked the beginning of his
television career in the UK, Australia, and then in the United States –
most recently as mentor of the Food Network’s hit show All Star Academy.
In February 2014, Curtis opened his first solo restaurant, Maude, in
Beverly Hills. Named after his grandmother, Maude Restaurant has
garnered rave reviews and accolades as an international culinary
destination from James Beard Foundation (2015 Best New Restaurant
semifinalist), TIME/Travel & Leisure (lists Maude as one of the best new
restaurants in the world), Eater LA (2014’s Restaurant of the Year), LA
Weekly (2014’s Best New Restaurant followed by 2015 Best Restaurant in
Los Angeles), LA Magazine (4 out of 4 stars), Angeleno and more.
In 2016, Curtis plans to partner on his second restaurant in Los Angeles
with his brother Luke and co-Executive Chef Chad Colby. Additionally,
Curtis runs Stone Foods, his culinary-focused consulting, content and
partnership company. Stemming from the experience he had on his first US
television series, Take Home Chef, Curtis developed a line of smart and
sleek cookware to help make cooking more enjoyable for the home cook. He
was the first chef to debut his cookware exclusively with
Williams-Sonoma and the range is now available at HSN, Bloomingdale’s,
Dillard’s, Chef’s Catalog, Belk in the US, Target Australia, and other
fine specialty retailers throughout the US, Canada and Australia.
He has authored six cookbooks and is a regular contributor to several
magazines and television shows in the United States and Australia.
Curtis is married to actress Lindsay Price and the couple has two sons.
1 Sourced from a survey conducted by KRC Research among a
national sample of 1,010 adults, age 18 years and older who eat
Thanksgiving dinner. The survey was conducted online from June 12 to
June 16, 2015.