WHOLE FOODS FEATURES SZECHUAN HOT AND SOUR SOUP
Sunday, July 13, 2014
Fifty-six years after Joyce Chen opened her first restaurant in Cambridge MA, the Whole Foods in Framingham MA is featuring Szechuan Hot and Sour Soup. This is one of several northern-style Chinese dishes that Joyce Chen helped introduce to the U.S. She also introduced her customers to Peking Duck, Moo Shi Pork, and Scallion Pancake.
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THIS 4th OF JULY TRY HOISIN INSTEAD OF BBQ SAUCE
Wednesday, July 2, 2014
No matter how you spell it - BBQ, barbecue, or barbeque - grilling is a big part of 4th of July celebrations. This year, we suggest that you try our Joyce Chen Hoisin Sauce (regular and gluten free) in place of ketchup or bottled BBQ sauce. Hoisin is a deeply aromatic, velvety rich condiment. It's great on hamburgers and steak. It's makes a delicious marinade. Send us your recipes!! We'll post them on our Facebook page.
JOYCE CHEN'S CHICKEN WITH CASHEW NUTS RECIPEFEATURED ON ABOUT.COM CHINESE FOOD
Tuesday, July 1, 2014
We are happy to announce that Joyce Chen's recipe, Chicken with Cashew Nuts, is now featured on the website, About.com Chinese Food. This website, edited by Rhonda Parkinson, is filled with a wide range of information. In addition to recipes, there are recommendations for products, descriptions of Chinese food and culture, and information on vegetarian options, festivals, meal planning, cooking basics, and regional Chinese cuisine.
"FROZEN. HOW FRESH STAYS FRESH" AMERICAN FROZEN FOOD INSTITUTE LAUNCHES AD CAMPAIGN
Thursday, June 26, 2014
Several big frozen food manufacturers have launched an ad campaign with the message, "Frozen. How Fresh Stays Fresh." This concept was developed under the American Frozen Food Institute.Joyce Chen's frozen potstickers are indeed fresh when frozen, and fresh when eaten. We offer three types of our 05:00 Minute Potstickers: chicken and vegetable, vegetable, and pork and vegetable. We also offer you delicious home-style potstickers with chicken and vegetable, and pork and vegetable. All of our potstickers
WEGMANS FLAGSHIP STORE, ROCHESTER, NY SUCCESSFUL JOYCE CHEN POTSTICKER DEMO
Monday, June 23, 2014
Stephen Chen, president of Joyce Chen Foods, was happy to demonstrate the Joyce Chen 05:00 MinutePotstickers at Wegmans flagship store in Rochester, New York on Saturday, June 14, 2014.
CAMBRIDGE HISTORICAL SOCIETY PROFILES JOYCE CHEN
Thursday, June 19, 2014
In it's profile of Joyce Chen, the Cambridge Cultural Society refers to her as the "Chinese Julia Child." The groups website contains an overview of Joyce's time in Cambridge, and her contribution to the culinary arts scene. The site also features write-ups on Julia Child, Legal Seafoods, the India Pavillion, and the Cambridge School of Culinary Arts, among others. For more information on the culinary history of Cambridge MA, visits the site's website.
LESS, LOWER, AND LOW SODIUM - GLUTEN FREE SOY SAUCE, DUCK SAUCE, MILD AND SPICY DIPPING SAUCES
Wednesday, June 11, 2014
At Joyce Chen Food's, we're committed to healthier Asian specialty items. That's why compared to other brands*, our Joyce Chen Gluten Free Soy Sauce contains less sodium. Our outstandingly delicious Joyce Chen Duck Sauce contains lower sodium, and our unique Joyce Chen Mild and Spicy Dipping Sauces contains low sodium. All of these products contain no preservatives, no added MSG, and no food coloring. So if you're concerned about sodium, check out these products at your local retailer. They're
HARD-TO-FIND ASIAN SPICES FEATURED FOOD NETWORK AND OTHER RECIPES
Friday, June 6, 2014
Available in retail stores and online, Joyce Chen's line of Asian spices - Fermented Black Beans, Sichuan Peppercorn, Chinese Five Spice, Star Anise - are featured in many recipes on the Food Network and the Internet. Our wide-mouth pinch jars make it easy to measure quantities. Each jar contains enough spice for numerous recipes. Here's a sample of recipes for each of our spices: Fermented Black Bean: vegetable soup, rice cakes, broccoli, green beans, spicy beef, peppers, black bean sauce, stir fry
CAMBRIDGE MA'S "THE FESTIVAL OF DUMPLINGS" CELEBRATES JOYCE CHEN'S BIRTHDAY
Wednesday, May 28, 2014
Born on September 15, 1917, the 100th anniversary of what would have been Joyce Chen's 100th birthday is fast approaching.Her second home, Cambridge MA, has celebrated her birthday with "The Festival of Dumplings," in 2012 and 2013. Organized by the Central Square Business Association, a number of area restaurants have participated in a street festival. They have offered their twist on Peking Raviolis, a name coined by Joyce Chen to help familiarize Americans with the traditional potstickers. The Askard,
LIGHT UP YOUR GRILL AND YOUR TASTE BUDS MEMORIAL DAY WEEKEND WITH HOISIN SAUCES
Friday, May 23, 2014
JOYCE CHEN'S HOISIN SAUCE, JOYCE CHEN'S GLUTEN FREE HOISIN SAUCEKosher Parve, Non-GMO Soybeans, No Added MSG or PreservativesJoyce Chen's Hoisin Sauce, and Joyce Chen's Gluten Free Hoisin Sauce are great as a BBQ marinade, or brushed it on while grilling. Their sweet and savory flavor adds a wonderful dimension to grilled vegetables, meat, and fish. They're also great in place of ketchup. Joyce Chen's Gluten Free Hoisin Sauce is made with Joyce Chen's Gluten Free Soy Sauce.Enjoy!Joyce
CONGRATULATIONS TO 2014 JAMES BEARD FOUNDATION RESTAURANT AND CHEF AWARDS
Monday, May 19, 2014
Source: www.jamesbeard.orgJames Beard 2014 AwardsBest Chefs in AmericaChefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working.Best Chef: Great Lakes (IL, IN, MI, OH)Dave Beran, Next, ChicagoBest Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)Vikram Sunderam,
MING TSAI'S PRAISE OF JOYCE CHEN, QUOTED IN CHICAGO TRIBUNE
Monday, March 3, 2014
"She is the Chinese Julia Child," says Ming Tsai, the chef, restaurateur, cookbook author and television personality. "Joyce Chen helped elevate what Chinese food was about. She didn't dumb it down. She opened people's eyes to what good Chinese could taste like."Taught American palates to speak ChineseChampioned authentic flavorsFebruary 20, 2013|By Bill Daley, Tribune Newspapers