Industry News | July 6, 2012

Tom & Eddie's Celebrates National French Fry Day

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To honor America's fascination with french fries, Tom & Eddie's--a family-friendly restaurant focused on providing its customers with gourmet, fresh, never frozen Angus burgers, personal customer service, and a relaxed and happy dining experience--is celebrating National French Fry Day on July 13.

From Monday to Friday, July 9-13, Tom & Eddie's is offering guests coupons for complimentary fries. Coupons are available on the brand's Facebook page.

In addition, on "Fryday," July 13, kids are invited to participate in a coloring and drawing contest to win a free Mr. or Mrs. Potato Head every hour at all Tom & Eddie's locations in Lombard, Geneva, Deerfield, and Vernon Hills, Illinois. 

The average American eats about 29 pounds of fries annually, an impressive statistic that proves their popularity. Although called french fries, they actually originated in Belgium, where French is one of the national languages, during the 1600s. The term "french fries" was coined during World War I by American soldiers who were introduced to them in Belgium. 

Tom & Eddie's uses fresh Idaho Russet Burbank potatoes that are hand cut by chefs and made with skins on for the most nutritional value.

Tom & Eddie's co-founders, Tom Dentice and Ed Rensi, insist on top-quality Idaho Russet potatoes. Russets are grown in many states; however, Dentice and Rensi feel that potatoes grown in Idaho are the best. What gives these potatoes unsurpassed texture, taste, and dependable performance is the unique growing season in Idaho, with warm days and cool nights, ample mountain-fed irrigation, and rich volcanic soil.

"The Idaho Russet potato is prized because it's heavy, solid, and quite flavorful," Rensi says. "When our chefs fry these babies, the fries caramelize, creating a rich dark color, great flavor, and perfect crispiness."

Each potato used at Tom & Eddie's is between 10-13 ounces with a rounded, somewhat elongated shape, few and shallow eyes, clean and smooth skin, and a firm texture. 

"We cook them with skins on for two reasons," Dentice says. "Skins add richness to the flavor, and there are a lot of nutrients in the skins."

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.