Industry News | October 13, 2008

Saladworks Adds New LTO

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Saladworks is adding a little piece of Venice to its robust menu this fall.

The final 2008 installment of the Signature Series is the “Articado” salad designed by the famous Venetian chef Marika Seguso. The salad will be available beginning October 15 at all 100 Saladworks locations until December 30.

The Articado salad is a fresh mix of classic Italian ingredients featuring artichoke hearts, avocado, tomatoes, real bacon bits, and seasoned croutons on a bed of spring mix topped with a balsamic vinaigrette dressing.

“The Signature Series has been a huge hit in our stores in 2008,” says Chairman and CEO John Scardapane. “We’re excited to end the year with a bang by offering an authentic Italian salad created by one of the best chefs in Venice.”

After graduating from the Institute of Culinary Education in New York, Seguso founded Acquolina which specializes in catering and event management. With offices in Venice and Manhattan, Acquolina has catered events for numerous high-end clients including the Guggenheim Museum, Tribeca Film Festival, Vogue magazine, Saks Fifth Avenue, Louis Vuitton, and Versace.

The Seguso family is renowned in Venice for its glass blowing business which started in 1397. Twenty-three generations of Segusos have learned the family trade which has been passed down century after century. Their style of Murano glass is considered some of the highest-quality glass in the world.

As part of the Signature Series program, Saladworks donate $5,000 to the charity of the chef’s choice. Seguso is raising awareness of “Epidermolysis Bullosa,” which is a rare genetic disease characterized by the presence of extremely fragile skin and recurrent blister formation. “My son has been stricken with this disease and we want to donate the $5,000 to Dr. Gianluca Tadini, who is an Italian doctor studying this disease and how to cure it,” says Seguso.

Past celebrity chef salads in the Signature Series include the “Chicken Asparagusto” from New York chef David Burke, “Wild Alaskan Grilled Salmon Salad” from Philadelphia chef Jim Coleman, and the “Avocadolicious Salad” from television chef Hope Cohen.