FOR IMMEDIATE RELEASE

Kettle Cuisine Celebrates its 20^th Anniversary
Honoring the Traditional Craft of Soup Making

(Fall 2006) October, 2006 marks the 20^th anniversary of Kettle Cuisine, Inc. where cooking the finest soups, stews and chowders for foodservice operators and retail channels is an art and a passion. Since 1986, Jerry Shafir, founder of Kettle Cuisine, has created products using only the finest, natural ingredients.  And after 20 years, the cooking staff at Kettle Cuisine, led by Executive Chef Volker Frick, continues to simmer fresh, made-from-scratch stocks for hours, braise meats, sauté vegetables, and cook pasta and rice to perfection. Asked what the future holds for Kettle Cuisine, Shafir said, “My hope is that we continue to be the innovators and leaders in the soup category and our passion for food stays as strong as the day we opened the doors 20 years ago.”

Kettle Cuisine makes over sixty (60) varieties of fresh refrigerated soups, stews and chowders for consumers and professional chefs. Their soups are available to foodservice providers through distributors along the East Coast and in the Midwest. Kettle Cuisine’s retail line is available to customers in New England and the Mid-Atlantic region. They offer soup for retail in 10 oz. microwaveable single serving bowls, as well as 24 oz. and 32 oz. containers.

Visit www.KettleCuisine.com for product information, recipes, serving suggestions, and company background. Soup samples and high resolution, print quality photographs are available upon request.

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