Out in NYC we have a dynamic duo that help us out with spreading the FR love around.  Danielle Devine and Robbie Baum!  They have helped us this year to be part of the DC Vegfest and will again be there for us at the Boston Vegfest!  We asked that Danielle write up a little blog and share some photos.  Thanks again you two!  And thanks to Erica Meier and the whole COK volunteer staff for helping us make it all happen, this was a great event to be part of, even from afar.

Hello, Field Roast fans!

My name is Danielle.  My partner Robbie and I have been working with Field Roast since we met David in NYC, where we live, and expressed our love for Field Roast and our interest in seeing it take over the world.

We just came back from our second year at the DC Veg Fest 2011 where we had the pleasure of sampling free Field Roast sausages to tons of hungry people. We were blown away by how many people- vegan, vegetarian, and meat-eating alike were familiar and, like us, in love with Field Roast.  Within minutes of heating up our grill, we had a long line that continued to grow throughout the day.

There were also lots of people who were able to try our sausages for the first time, or sample a flavor they had never tried before. We were blown away by your stories of bringing Celebration Roast to family gatherings and watching your relatives open up to, and savor vegan food, as well as your very positive feedback about our new Frankfurter. Thank you all so much for your support!  – Danielle

Why am I writing a blog about Thanksgiving and Christmas when school hasn’t even started yet? Here at Field Roast, despite being late summer, we’ve been working hard to make this year’s holiday season a success. Cooking for a large family can be overwhelming, cooking for tens of thousands of families….well that just takes a lot of people and planning!

Our grocery list is HUGE. The holiday shopping list includes such tasty things like buttery vegan puff pastry, tangy cranberries, fragrant curry powder, and delicious candied ginger to make a whole bunch of Hazelnut Cranberry Roasts En Croute. Storage in the warehouse and ingredients on hand are all increased. As the holiday approaches, we still need to maintain our current orders for sausages, deli slices and our new frankfurters. The mixing bowls and steam ovens will be working at full capacity.

Not only are we busy, but the buyers in the grocery stores that you buy our products from are busy placing orders as well. Jennifer and Staci have been hard at work calling grocery stores around the country to make sure they place orders for the Celebration Roasts and Hazelnut Cranberry Roast En Croute. The buyers all seem eager and excited to carry our vegetarian holiday roasts once again.
Mid-September is the when the real bustle begins.

Fresh holiday specific produce and ingredients begin to pour into the warehouse and will be quickly fashioned into holiday roasts, packaged, frozen and put on semi-trailers to be shipped across the nation so that all of us can eat together and celebrate the holidays.

I know in my family food is one of the main traditions that we partake in around the holidays, and we here at Field Roast hope that we can become part of your holiday tradition.

This summer at Field Roast has been the “Summer of Franks”….as we have begun to make our brand new Frankfurter and start selling them around the country. Our first food service customer has been the Seattle Mariners at Safeco Field. We were honored and pleased when they selected our new Frankfurter as their official vegetarian offering.

Our goal in making a Field Roast Frankfurter is to make a moist and “fatty” frank. Centerplate, the people who take care of the food at Safeco Field do a great job with preparing the frank. It’s available on the main concourse right behind home plate and in the 300 level at sections 132 and 329. We’ve been so delighted with Safeco Field and the Seattle Mariners that we decided to become a sponsor. Look for our advertisements along the third base line that tell fans where they can pick up one of our new dogs!

We are excited to introduce our version of a great summertime treat, the Frankfurter – an all-American classic that will look and taste right at home at the ballpark and backyard barbecues this summer. We  will be rolling out nationally throughout the summer of 2011.

As with all of Field Roast’s artisan foods, the Frankfurter is made in small batches with fresh, natural ingredients like garlic and onion.  Its traditional seasonings lend a bold flavor, and like our sausages, it begs to be grilled.

For those of you living in the Seattle area, our Frankfurter has landed a spot on menus at Safeco Field! Order a “veggie dog” on the 300 level or in “The Natural” section behind home plate to enjoy Field Roast while watching the Mariners

Check back often for recipes as we explore the many ways to enjoy the Frankfurter from Chicago-style to Seattle’s signature cream cheese hot dog.