Published: October 04, 2006 11:08 pm         

Mid-America Wholesale holds annual fall food show

The chef with the big hat is becoming more of a rarity, as all types of foods are reaching a partially prepared stage before they hit the kitchens of their final destinations.

That was evident Wednesday in the Chisholm Trail Expo Center Coliseum as Mid-America Wholesale of Enid hosted its annual fall food show.

“You are seeing more partially prepared food now that is called ‘par-fried.’ With the personnel shortages in all kinds of kitchens, anyone can finish off the product,” said Mark Dick, owner of Mid-America, which is celebrating its 50th anniversary this year.

Foods that are par-fried do not lack any of the nutritional value or taste that regularly prepared foods have, he said.

Take for example the Tyson Foods booth manned by Max Behr, of Midwest Brokerage.

Behr had samples of freshly prepared smoked beef brisket, smoked pulled beef and smoked pulled pork that tasted as delicious as if it just came off the grill.

Rather than hours and even days of preparation, a consumer can heat a conventional oven up to 425 degrees, put a smoked meat on a racked sheet pan, add a small amount of water to the bottom of the pan, place foil over the meat and cook for up to two hours.

“This gives the operator the versatility of using it (smoked meat) in a variety of ways,” Behr said.

Tyson unveiled its new line of smoked meat products in July, Behr said.

There are other tasty new products for the consumer on the run.

Across from Behr, Fidler Marketing, of Oklahoma City, unveiled its new line of Tornados to complement its other roller grill snacks. The Dessert Chimis, which include cheesecake and other toppings in a sweet and crispy tortilla, are gaining more and more in popularity.

“Schools with a la carte dessert items are using it,” said Chad Buchanan, of Fidler Marketing.

Convenience stores are equipped with roller grills to offer patrons snacks appropriate for all times of the day, such as an egg, sausage and cheese Tornados in the morning, Buchanan said.

This was the 22nd food show Mid-America has hosted here.

“We try to make an event out of it. The show is a big part of our business. This is a good way for customers to hook up with manufacturers,” Dick said.

Mid-America representatives estimated 600 people attended the show, with about 150 being buyers who were offered opportunities to make direct purchases, Dick said.