Ariston Preserves are made by a local family using fresh fruit, not pre-frozen blocks of pulp. The preserves are produced in accordance with what fruit is in season at the time. For example, since the apple harvest will begin from September to October, this is when Ariston produces its Apple and Cinnamon Preserves. This method allows Ariston to use what fruit is naturally ripened by nature and not last year’s frozen fruit, which hinders taste and quality.
Current flavors in Ariston’s product line include apple and cinnamon (a.k.a “Apple Pie in a Jar!”), strawberry, peach, apricot, orange marmalade and fig. The company also offers olive tapenades and sundried tomato pesto, as well as a wide range of infused olive oils and vinegars. All of Ariston’s products naturally complement cheese.
For more information, contact Ariston Specialties at 860.224.7184, or visit the company online at www.aristonoliveoil.com or at www.facebook.com/aristonoliveoil. Click here for more Gourmet News about Ariston Olive Oils.
Table for 2 from Wind & Willow gives us the comfort food we crave without having to cook for a crowd. The line includes soup mixes, pasta kits and heavenly desserts. The Mushroom Parmesan Pasta is particularly to die for, as is the Warm Apple Crisp (Grandma would be proud). In addition, one of consumers’ favorite things about the line is the alternate recipes (use the White Cheddar Potato Soup to make Chicken Pot Pie for 2, for example).
J.R. Watkins is introducing gourmet products that bring to life the most on-trend flavors for fall feasts and holiday celebrations. The natural spices and extracts will make adding fun, seasonal flavors to holiday cooking simple, so the focus can be on enjoying time – and of course food – with family and friends. The tasty additions are now available nationwide and include Pumpkin Spice, Creamy Cinnamon Sugar and Garlic Herb Seasoning, as well as Pumpkin and Hazelnut Extracts.
“Consumer tastes are evolving. They’re seeking more variety and the highest-quality ingredients,” said J.R. Rigley, President and CMO of J.R. Watkins. “Our mission is to help bring today’s top flavors to consumers’ tables by fulfilling unmet needs for versatile, multi-purpose and seasonal ingredients.”
Rabbit Creek Products has three new dips to celebrate with. If you are a fan of hot, spicy, flavorful dips, then the company’s Damn That’s Hot Dip is right up your alley. Rabbit Creek’s new Cheeseburger Dip has all the taste of a cheeseburger in one convenient package, allowing you to enjoy yourself without slaving over hot coals. Pairing up beautifully with the Cheeseburger Dip is the new Dill Pickle Dip. For all who are pickle-holics, this is a hopelessly addictive creation. Like all of Rabbit Creek Products’ wares, these dips are available in private label for free. The team at Rabbit Creek can be reached by email at email@example.com or by phone at 800.837.3073.
Click here for more about Rabbit Creek’s dips.
Manuka Delight is rich creamy 100 percent New Zealand Manuka honey wrapped in 100 percent pure dark chocolate at 99 percent cocoa (unsweetened) with soothing peppermint. It is that simple and that good – just three ingredients for a natural healthy energy pick me up, everyday treat or a perfect after-dinner mint. Manuka Honey is known for helping with digestive conditions and helping with the body’s defense system. Harvested from the clean New Zealand Manuka forests, this honey is unheated to retain all the natural food properties. Pacific Resources first introduced Manuka Honey to the United States over 15 years ago and continues to represent family-owned beekeepers that take pride in producing the highest quality products. See all the great New Zealand products at www.shoppri.com.
Home canning is one of the year’s hottest food trends and there’s still plenty of time to get started with seasonal fall produce like apples, pears, beets and green beans. The home canning experts at Jarden Home Brands, makers of Ball® and Kerr® canning products, are here to help home cooks capture the best, seasonal produce by debunking five common canning myths and making the home canning process easier than ever. From pickles to jams, Jarden Home Brands offers a variety of resources to help you every step of the way, from those new to canning who are preserving their first pint, to experienced home preservers putting up dozens of jars each season.
“As the leaders in fresh preserving, consumers are always coming to us with questions on the home canning process on our vibrant social media communities and our website, www.FreshPreserving.com,” said Chris Carlisle, Vice President of Marketing at Jarden Home Brands. “I always tell people that if you can boil water, you can can — it is that easy. And we have so many resources to help you get started from our website, to our Facebook and Pinterest pages, to the ‘Ball Blue Book Guide to Preserving.’”
To kick-start late season canning projects, Jarden is demystifying some of the top home canning myths, making it easier than ever to get started. Read tips from the experts at Jarden Home Brands at KitchenwareNews.com.
Fresh Thyme Farmers Market is coming to Fort Wayne, Indiana, Thursday, October 23. Fresh Thyme Farmers Market is a new specialty grocer with a focus on healthy, organic and local offerings. Recent Grand Openings have been very exciting with residents lining up several hours, some the night before, to claim one of 250 reusable shopping bags filled with $50 worth of healthy and organic groceries.
“Fresh Thyme values a lasting relationship with the communities we serve, and we are excited to meet the residents of Fort Wayne,” said Fresh Thyme’s CEO Chris Sherrell. “Grand openings are a fun filled day of activities and entertainment you’ll want to bring the whole family to.”
Fresh Thyme’s newest store will be located at 4320 Coldwater Road in Fort Wayne. Doors will open at 7 a.m. following the ribbon cutting ceremony and, yes, the first 250 shoppers through the door will receive a reusable shopping bag packed with healthy and organic groceries valued at $50. The Grand Opening celebration will continue the entire day with family activities, children’s entertainment, food sampling and more!
“Fresh Thyme is passionate about making ‘local’ a focus of each of its stores, from the people we hire to the products and produce we stock on our shelves,” said Sherrell. “We have already staffed many local job seekers in Fort Wayne and hope to build on that relationship.”
The United States Olympic Committee and Chobani just announced a long-term partnership through 2020. Through this extension, Chobani will serve as the official yogurt provider to Team USA for the 2016 Olympic and Paralympic Games in Rio de Janeiro, Brazil, 2018 Olympic and Paralympic Winter Games in Pyeongchang, South Korea, and 2020 Olympic and Paralympic Games in Tokyo, Japan.
“Chobani has served as an important addition to our roster of partners, and we are thrilled the company will remain in the USOC sponsor family through 2020,” said USOC chief marketing officer Lisa Baird. “Through its ongoing commitment to creating healthy products and promoting healthy lifestyle choices, Chobani has been an integral partner in our mission to support the competitive aspirations of current and future Team USA athletes, many of whom include Chobani in their diets and training regimens.”
The USOC first announced its partnership with Chobani in 2012, representing a new category in its roster of industry-leading sponsors. In 2014, Chobani packaging featured winter sport icons with the tagline, “naturally powering Team USA.” Through the terms of the new agreement, Chobani will continue to carry the Team USA logo through the 2020 Olympic and Paralympic Games.
“Our partnership with Team USA couldn’t be a more natural fit, and we’re extremely proud to continue helping these athletes on their journeys for gold,” said Peter McGuinness, Chobani chief marketing and brand officer. “Like the athletes and teams we’re naturally powering, we strive to deliver our best each and every day.”
A wide range of Chobani products will continue to be made available to athletes living or training at the U.S. Olympic Training Centers in Colorado Springs, Colo., Chula Vista, Calif., and Lake Placid, N.Y. In addition, USOC dietitians and culinary teams will continue to work closely with Chobani to incorporate the high-protein food into pre-competition and training menus.
“Chobani is more than a part of my diet, it’s truly been part of my training,” said Zach Parise, U.S. Olympic ice hockey silver medalist. “What you’re eating really matters when it comes to fueling peak performance and going for gold, and it’s exciting to know Chobani will continue to fuel Team USA toward victory for years to come.”
“Chobani has been a core part of my diet, whether its summer or winter, and whether I’m training or competing for gold,” said Allison Jones, a U.S. Paralympic medalist in both alpine skiing and cycling. “It’s made a noticeable difference in my nutrition plan, and I’m excited Chobani has committed to being a Team USA sponsor for the long term.”
Products made available to athletes at the training centers will include:
Copper River coho will be featured at two culinary events in September—Alaska Public Media’s Second Annual Sustainable Chef on September 28 in Anchorage and the James Beard Foundation’s Taste America event on September 26 in Seattle. Both events highlight regional foods, chefs and sustainability. The venues will be a unique opportunity to taste and sample this year’s robust and healthy commercial coho harvest.
Coho are the last of the salmon species to arrive in the Copper River Delta each year. Averaging about eight pounds, they are seen as the harbingers of fall. This year has seen a particularly strong and healthy run. Jeremy Botz, the Gillnet Area Management Biologist for the Alaska Department of Fish and Game, says the average weight of Copper River coho salmon this year is 8.8 pounds per fish, while last year the average weight was 8.1 pounds per fish. In addition to being larger in size, Botz also reports that overall it looks like this year’s commercial harvest in the Copper River District will be quite a bit larger than last year’s run. The total harvest reported as of September 12 was around 275,000 coho salmon compared to a total seasonal harvest of 229,000 coho last year. Botz also said that reports from the fishing grounds and the processors indicate that there are many large fish in the harvest and that quality has stayed high throughout the fishery.
While Copper River king and sockeye land on dinner plates and fish counters with an exciting splash each spring and summer, it’s worth noting the fresh Copper River coho being served at the two upcoming events will offer guests the opportunity to taste this year’s premium coho. The preparations will be decidedly autumnal in nature. Chef Rob Kinneen, who started Fresh49 will be creating a warm and soothing coho salmon pho with a vegetable tangle at the Sustainable Chef event in Anchorage. In Seattle, restaurateur Tom Douglas will be serving it smoked.
Douglas is a longtime fan of Copper River salmon and said, “We feature Copper River coho every year at our restaurants, and this year is awesome because the fish are bigger and fatter. For the James Beard Foundation’s Taste America event, we will be serving it with a creamy corn chowder. In preparation, we are cold-smoking the Copper River coho over hop blossoms at our farm in the Yakima Valley, and then we will serve it nestled on top of a creamy corn chowder. We are big fans of Copper River, and we celebrate it all year at our restaurants. It’s a great quality salmon and we sell a lot of it.”
The Specialty Food Foundation is staging its first-ever volunteer event, Embrace Hunger Relief Day. On October 10, 2014, specialty food professionals across the U.S. will volunteer at local anti-hunger organizations to support the Foundation’s mission to help reduce hunger and increase food recovery.
The Foundation, established this year by the Specialty Food Association, has partnered with anti-hunger organizations in Boston, New York, Chicago, San Francisco and Seattle to organize specific volunteer events. They include re-packs of bulk produce donations and assembling grocery boxes to deploy to a network of local food pantries and high-need schools.
Specialty Food Association members who are already involved in anti-hunger initiatives are encouraged to volunteer on October 10 at the organizations where they currently have a connection.
“We are harnessing the power of our members and their communities to raise awareness and take direct action to help address the continuing cycle of hunger in the U.S.,” says Ron Tanner, Vice President of Philanthropy, Government and Industry Relations for the Specialty Food Association.
For more information on Embrace Hunger Relief Day, click here.