KRAFT FOODSERVICE AND PIERCE CHICKEN® ANNOUNCE WINNERS OF THE A.1.® STEAK SAUCE AND GREY POUPON® DIJON MUSTARD RECIPE CONTEST

Glenview, IL (January 2005)

Last summer over one hundred chefs entered a tantalizing array of recipes for a chance to win up to $5,000 in the first annual A.1.® Steak Sauce and Grey Poupon® Dijon Mustard Recipe Contest, sponsored by Kraft Foodservice and Pierce Chicken®. The results are in and four talented winners have been chosen.

"The many exciting recipes that we've received over the past few months are really a testament to the versatility of A.1.® and Grey Poupon®, as well as the skill and imagination of chefs all over the country," says Harry Crane, Executive Chef and Culinary Manager, Kraft Foodservice.

Keith Arnold, VP of Marketing, Pierce Chicken® agrees. "Chefs rely heavily on A.1.® Steak Sauce and Grey Poupon® Dijon Mustard as ingredients. When you add the versatility of our high quality chicken products, it only gets better."

To win the $5,000 Grand Prize and $2,500 First Prize, the contest called for recipes to include a quarter cup of either Grey Poupon® Dijon Mustard or A.1.® Steak Sauce. Participants who included Pierce Chicken® in their recipe were eligible for a bonus of $1,000. All submitted entries were judged first on appeal, originality and ease of preparation, with the five highest scorers in each category advancing to the second round where they were also evaluated on taste.

Grey Poupon® Grand Prize Winner, Rachael Fowler for Grilled Salmon Sandwiches with Herb-Mustard Mayonnaise

A former middle school teacher, Fowler was only in her first month at the Culinary Institute of America when the contest was announced. Today this novice chef owns an award-winning new recipe that wins her $5,000 in cash.

"CIA students usually do pretty well in contests like this, and I thought it would be fun," says Fowler, citing her reasons for entering the competition. "There are so many things you can do with GREY POUPON and I use it a lot, so the hardest thing was deciding on what recipe to submit."

Fowler chose to combine GREY POUPON with mayonnaise, sour cream, celery, dill, onions, lemon peel, salt and pepper for an herb-mustard mayonnaise that she applied to grilled salmon for a deliciously different sandwich.

Grey Poupon® First Prize Winner, Chef Eric Notter for Dijon Chicken Breast with Mango-Fig Stuffing

Chef Eric Notter has spent more than twenty-years in the foodservice industry. A 1984 graduate of the CIA, Notter first started entering competitions at age 8, winning State Fair ribbons for cherry pies he baked in his grandmother's kitchen.

As Executive Chef at the Lebanon Country Club in Lebanon, PA, Notter is used to having to come up with five nightly specials six nights a week. It was in planning one of his specials that he came up with chicken breasts stuffed with a fruit mixture and coated with GREY POUPON, resulting in a $2,500 cash prize.

A self-described mustard connoisseur, Notter often adds GREY POUPON to his dishes. "I love the product," he says, "we use it by the gallon here and put it out on the tables. It's a fabulous tasting mustard. Nothing out there is comparable."

A.1.® Steak Sauce Grand Prize Winner Scott Snyder for Grilled Teriyaki Tuna

The Lebanon Country Club can boast yet another victory in Scott Snyder, a chef and line cook there for over 6 years, and now recipient of a $5,000 Grand Prize.

Interestingly, Snyder came up with his winning recipe while plying his craft aboard the USS Thomas S. Gates as part of the ACF's Adopt-a-Ship program that places professional chefs on naval ships for brief training tours. The grilled tuna topped with a teriyaki glaze that includes A.1.® met with immediate approval from the ship's officers and crew.

"In the officer's mess," says Snyder "20 or 25 people asked for seconds, and everyone who saw me that day told me how good it was. So I knew I had a winner on my hands."

A.1.® Steak Sauce First Prize Winner/ Pierce Chicken Bonus Winner Andrew Bard for Orange-Glazed Five Spice Wings

As Foodservice Director for National University in La Hoya, CA, Chef Andrew Bard derives inspiration for many of his recipes from exotic ingredients such as those in local Asian markets. Though Bard had enjoyed A.1.® since childhood, he had never thought of using it in a recipe, or with chicken, until he was inspired by the contest.

"I figured people were going to do recipes using steak," says Bard, "and I wanted to try something different. A.1.® has a lot of qualities similar to tamarind which goes really well with Pierce Chicken® chicken wings."

In his award-winning recipe, Bard mixes A.1.® with marmalade, sugar, ginger, soy sauce and orange peel for an Asian-inspired orange glaze. As a First Prize winner, Chef Bard receives $2,500, with an additional $1,000 bonus for using Pierce Chicken® Wings.

Kraft Foodservice is a division of Kraft Global, Inc., the largest branded food and beverage company headquartered in the United States and the second largest worldwide. Kraft Foodservice provides a diverse portfolio of brands, marketing and sales expertise and resources to the U.S. foodservice industry. Visit www.kraftfoodservice.com for more information.

Pierce Chicken®, of Pilgrim's Pride, is a leading foodservice brand of value-added chicken products well known for its innovative and high quality products that include Wing Dings®, Wing Zings®, Super Chicken®, and Monster Wings®. Pilgrim's Pride, located in Pittsburg, Texas, is the number two producer and marketer of poultry in the U.S. and Mexico. For more information about Pilgrim's Pride or Pierce Chicken® visit www.poultry.com or call 1-800-321-1470.

Contact:
Colleen Gagnon
The Food Group
(312) 329-0811, ext. 226


Renee Zahery
Kraft Foods
(847) 646-4422