Udi's Handcrafted Foods

Udi's Online Catering Orders!

By: Tori Markham

   What will it be today; garden tools, a new car, or maybe true love? It seems these days you can order just about anything you want online. Well go ahead and add Udi's Catering to that list.

 

   Udi's on-line ordering is available by signing onto our website www.udisfood.com, clicking on our catering link, and creating a new account. Order anything from our delicious breakfasts to late afternoon Fruit and Cheese trays.

Here are some guidelines and cut-off times to guarantee delivery and food items;

Tuesday - Friday orders, place by 4:30pm the day before your intended delivery date.

Saturday, by 4:30pm Thursday

Sunday & Monday orders need to be in by 4:30 pm Friday.

   We are aware of some glitches on our ordering site. We are currently working with a new web company to help us smooth things out. In the meantime, you will receive a call from one of our representatives to confirm your order details. Our goal is to have every order whether placed by phone, fax, web or email delivered exactly how you ordered.

   We have added more "oomph" to our site as well, by making it more user-friendly, and adding more color and navigating clarity. We'd love to hear what you think of our new look and please let us know about any problems you run into, so that we can address them as promptly as possible. Contact us by phone at 303-657-1600 or by email at newsletter@udisfood.com

The flood gates have opened! Gluten free has made it's way to our menus!

by: Udi Bar-on
     a.k.a. the Sandwich Man

   The time has arrived - Udi’s is introducing our gluten free products to our catering and restaurant menus!   Now you can order  most of your favorite sandwiches on Udi’s own great-tasting gluten free bread! This option is available at both Udi's Cafe locations on 70th & Broadway and in Stapleton, as well as our catering menu! Imagine the possibilities: pick from our regular sandwich menu and order your favorite sandwich with Udi’s Gluten free bread!

   How did we make this possible? Here is what we did: we moved our artisan bread bakery to Louisville and we turned our old bakery in to a gluten free bakery. It took us two weeks to completely clean the place up from ALL wheat, so we're very proud to announce that Udi’s Gluten Free bakery is a dedicated gluten free bakery. Your gluten free sandwich will be made on specially designated cutting boards with specially assigned utensils. We're putting our best efforts into isolating the gluten free sandwiches from the rest of them. However - if your intolerance to gluten is severe, please contact us to answer any concerns you may have. Please do not order from our menu if you have the slightest doubt that we can accommodate your needs.

   On another note: we have forwarded all your comments and gluten free questions to our Gluten Free Bakery manager. While he's usually knee deep in rice flour, he will be answering your questions shortly. Keep visiting back for updates!

   Eat up, enjoy and be udiful!

You asked, we answer - How to pick your peppers, and use them in this simple recipe!

Bess Kuzma wrote;

Dear Udi's, I enjoy making fresh salsa with my own ingredients. When I purchase a pepper at the store - say an Anaheim or Pasilla pepper, is there any way to tell which individual pepper is more mild (or more hot) than the others in the display? If I store them at home for a day or two will they lose some hotness? Will refrigeration affect it? Even within any one variety, they seem to vary a great deal in hotness levels, and I prefer them to not be too hot. Thanks for your help and advice.

Dear Bess,
it's great that you make your salsa. Nothing tastes better than home and fresh made. Chili peppers range in degree of heat from very mild to incendiary, and the heat can vary within a variety. It's hard to tell visually which individual pepper is hotter than the other while you're in the market because the heat of chili peppers comes from the seeds, the veins (the thin inner membranes to which the seeds are attached), and in the parts nearest the veins. Some might say that picking a pepper with a more taut and "stainless" skin may bring you less heat. Sometimes the intensity of the color or of the aroma can give you an indication but it's pretty much nearly  a matter of luck. If and when possible, adding a pinch of sugar to your dish might tame those flames.As long as the storage area is between 45 and 50 degrees Fahrenheit your peppers, kept in plastic bags,  would be just fine for a week or two.  You could also remove the seeds, devein them, place them in a thick plastic bag and store them in the freezer for a few weeks. Doing this will not affect the intensity of the heat packed in that pepper.
Be Udiful,
Chef Yasmin Lozada-Hissom

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What better time to enjoy the freshness available at Farmer's Market's than mid-summer, when nearly everything is in season and at it's peak? They're bursting with color and flavor, so stop by one nearest to you and pick up the following fresh ingredients for this feisty summer salsa recipe, provided by Udi's  Chef Robin Bar-on!

This is a basic Pico de Gallo recipe, but here we use the heat of the summer grill to calm and change the spice of the jalapenos and create a new, smoky flavored salsa that can compete for flavor on any grilled foods, or by itself with chips and avocado right now the farmers markets are bursting with sweet vidalia onions and all variety of local tomatoes;

1 yellow onion, peel on
3 cloves garlic, still in their skin
2 jalapenos, whole
4 tomatoes, whole
1/2 cup cilantro chopped
1 lemon, juices
1 ts salt

This recipe is made in two stages. the first stage is grilling the vegetables, and the key here is leaving all the vegetables whole.  This makes them easy to grill. Let them cook for about 5 minutes on each side on a hot part of the grill and allow the vegetables to char almost black on the outside. The onion and garlic with roast itself inside the skin, which acts as a perfect foil to the heat while still alowing that smoky, charred taste to penetrate.

After the vegetables are blackened, you have reached stage two. Peel the garlic and onion and remove jalapeno stem (and remove the seeds if you desire a milder salsa).  Throw these and the tomatoes in a blender. Add lemon juice and salt and blend to the desired consistency.  At the end add the cilantro and ENJOY!

Meet Udi's

CYNTHIA DRENNAN
Office Manager - Udi's Granola

"Order processing, sales, customer service, shipping and accounts payable and receivable," replies Cynthia, when asked what her responsibilities are within the company "... but I appreciate the fact that I can be involved in different area's of the business. Multitasking is my thing." 

So what does Cynthia like most about working with Udi's for the past 10 month's? "It's a great product! It's good to work in a place where you truly love what you are selling." Take Udi's Nuggets for example. "If I had to choose, they would be my favorite. Now I can have the best granola ever in bite-size pieces. I think it's definitely something all granola fans are ready for. It's new, it's smart, it's healthy."

"I work with honest and passionate people," she smiles, "...Udi's Granola is growing and I like being a part of the whole process."

How do you eat a salad at 400 mph?

By: Greg Phelan,
      Udi's Handcrafted Foods

   Udi’s sandwiches and salads have now joined Udi’s Granola Nuggets in the air over America! An official press release stated  “… on July 1st (2008), Frontier will begin offering customers on select Airbus flights the option to purchase a fresh sandwich, salad, or fresh fruit cup from Denver-based Udi’s Handcrafted Foods”

   Frontier Airlines, another Denver favorite, decided not to feed their passengers mediocre food, and called upon Udi’s to deliver them high quality locally made gourmet food. Along with Udi’s Granola Nuggets, we deliver meals suitable for every class transient to enjoy while jetting across the wide-open skies. No longer will you have to suffer through the pains of typical airport food. We’ll be joining you on Frontier flights to over 10 US cities and destinations in  Costa Rica and Mexico. That’s right; now you can get an Udi’s sandwich, salad or a delicious fruit cup while traveling at speeds of 400mph.

   The question then becomes; what sandwiches and salads are aerodynamic enough to withstand the speed/altitude endurance factor - while maintaining the integrity of the Udi’s name paired with Grizwald’s high gourmet expectations? After much deliberation, a few sleepless nights and a jaunt in Frontiers flight simulator, it was decided: they all make the cut!

   Back at Udi’s, the decision was made to use a couple of signature favorites on a rotating menu. These favorites are the Southwest Grilled Chicken Salad, the Goat Cheese Mango Salad, the Roast Beef Panino and the Big Apple Turkey. Also joining the line-up is Udi’s Fruit Salad. While the name may be lackluster and boring -  the mixture of our seasonal fresh fruits will have fellow passengers muttering the word “Be-udi-ful”! 

   So, next time you are in Concourse A, avoid the golden arches, skip the pseudo Chinese food, and watch out for grimy bar grub. Wait, be patient, and get your favorite gourmet item from Udi’s on your next Frontier flight.