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Rodelle Launches Ultra-Premium Vanilla Extract

Rodelle, Inc.’s newest premium vanilla extract is Rodelle Reserve French Oak Aged Madagascar Bourbon Pure Vanilla Extract. With a suggested retail price of $50 for a 6.75 ounce bottle, Rodelle Reserve elevates the company’s already highly-regarded line of superior baking essentials. This high-end gourmet vanilla extract is for savvy consumers.

Eighty years in the making, Rodelle Reserve is the most complex and carefully crafted vanilla extract available. Founded in 1936, Rodelle has created high-quality vanilla products for both professional and home baking applications. Rodelle Reserve celebrates the traditional aspects of vanilla manufacturing while utilizing the most-advanced extraction techniques to provide a luxury experience. Rodelle’s team carefully crafted small batches of two-fold, pure vanilla extract with premium quality gourmet vanilla beans handpicked from Madagascar. Then, the vanilla was aged for months in French oak barrels to enhance the natural flavors and aromas inherent in vanilla extract. Dr. Krishna Bala, Co-founder of Rodelle, explains: “Aging vanilla in oak barrels softens the harsher elements of the alcohol that all [vanilla] extracts must contain, while smoothing out complex vanilla flavors and increasing the intensity by generating more flavor molecules.”

Rodelle Reserve offers a small-batch, aged vanilla experience that was previously unavailable to consumers. The flavors and quality found in Rodelle Reserve will enhance any baking occasion from an everyday experience to a memory that your family will cherish forever. Rodelle Reserve brings the quality standard of professional bakers into the home to make bakers’ dreams come true. “Rodelle has pioneered vanilla traditions and processes since 1936,” says Joe Basta, Co-founder of Rodelle, Inc. “Rodelle Reserve is the best vanilla extract available with the purest of ingredients and a vintage feel that honors the heritage of the world’s favorite flavor,” he says. “Rodelle is excited to launch this innovative, luxury vanilla extract,” Basta concludes.

For more details on Rodelle Reserve, visit http://rodelle.co/reserve. Rodelle Reserve can be found online at Amazon.com and in the near future at select retailers.

United States Of DIY: Nearly Half of all Millennials Interested in Canning This Summer

In a return to our culinary roots, Americans across the country – most notably millennials – are turning to home preserving this summer to preserve and savor all the delicious flavors of fresh grown produce. Research conducted by ORC International on behalf of the iconic Ball® brand canning line determined that nearly half of all millennials (49 percent) are interested in canning this summer and the primary reason is because they love cooking and canning seems fun (38 percent). This research also found that 68 percent of Americans would rather make their own fresh foods than purchase store bought. Here’s more on what Americans will be enjoying this season and beyond.

Pick a Pickle
Red state or blue state, it doesn’t matter because we’re all green! Almost everyone likes pickles (86 percent), especially Baby Boomers (90 percent). Dill has universal appeal, and is favored more than two to one over any other kind of pickle. Bread and butter comes in distant second (21 percent), though only 12 percent of millennials pick bread and butter pickles as their favorite.

Forty-one percent of Americans say their favorite way to eat pickles is on a sandwich or burger, though straight from the jar is a close second (39 percent). Interestingly, busy households with kids ages 13-17 are more likely to eat them right out of the jar (42 percent) versus on a sandwich (34 percent).

While nearly everyone knows you can pickle cucumbers (84 percent), the majority doesn’t know or think about pickling other foods.  Most people (84 percent) didn’t know or think they could pickle crabapples, but the newly released 37th edition of the Ball Blue Book has over 30 recipes for pickling alone, including Crabapple Pickles.

Jam vs. Jelly
One indicator that we could all use a little more time getting to know our food is the jam versus jelly trivia question. A full one-third of Americans don’t know the difference between jam and jelly. Jam refers to a product made with cut or crushed fruit, while jelly refers to a type of clear fruit spread simply using the juice form of a fruit or vegetable.

Not surprisingly, 64 percent of canners know the difference, and regionally Midwesterners were more inclined to identify the correct answer (52 percent). Despite the confusion, 81 percent of Americans agree that homemade jam tastes better than store bought. In fact, for those planning to can this summer, strawberry jam is the most popular recipe (61 percent).

United States of Produce
Fruit reigns supreme for Americans as four out of five of American’s favorite summertime produce items noted were fruit: watermelons (32 percent), berries (18 percent), peaches (14 percent) and tomatoes (11 percent). Regionally, peaches are more popular in the West and South coming in second ahead of berries.

One great use for tomatoes is homemade fresh salsa, a perfect canning recipe for new and seasoned canners. While 91 percent of Americans eat salsa, preference on heat level is pretty split: Mild is preferred in the Midwest (36 percent), but hot is preferred in the South (24 percent) and West (22 percent). Millennials also like to spice it up and were significantly more interested in hot salsa than Baby Boomers (26 percent versus 17 percent).

Taste for Adventure
Along with a renewed interest in home canning, Americans are branching out as 47 percent expressed interest in some form of preserving food beyond canning, including dehydrating (26 percent), smoking (21 percent), brewing (15 percent) and cheese-making (13 percent). Again, millennials lead the pack in exploring homesteading activities and are even more likely to seek out DIY methods as a whopping 60 percent expressed interest.

Giada De Laurentiis, Michael Symon Headline Oct. 24-25 MetroCooking DC Show

Some of the biggest names in the culinary world will grace the stage at the 2015 MetroCooking DC Show, October 24-25, 2015 at the Walter E. Washington Convention Center as Giada De Laurentiis and Michael Symon return to headline this year’s event. This 10th Anniversary show is organized by E.J. Krause & Associates.

In addition, local and regional chefs all honored as James Beard Foundation winners, nominees or as guest chefs at The James Beard House, will cook on the Beard Foundation Stage presented by IKEA. Both days chefs from L’Academie de Cuisine will lead cooking classes; on October 25 more than 50 restaurants will offer signature tastes at the Restaurant Association of Metropolitan Washington’s Grand Tasting Pavilion. In a new feature launching this year, Chef David Guas, author of “Grill Nation” and host of the Travel Channel’s “American Grilled” will host the BBQ Bash with the area’s top barbecue restaurants and pitmasters offering grilling tips and tastings. James Beard 2015 Pastry Chef of the Year and “Master Chef” judge Christina Tosi will take the Celebrity Theatre stage presented by 94.7 FRESH FM on Saturday, October 24.

Throughout the two day event there will be non-stop activities including ongoing tasting and entertaining workshops from knife skills to holiday entertaining and a beer, wine and spirits pavilion that will highlight local mixologists. Known as a great shopping show, this year 200+ specialty food exhibitors will showcase products – all for sale. The popular Natural Foods Pavilion will feature organic and natural products.

General admission tickets are $18, Celebrity Theater performances, cooking classes, BBQ Bash and Grand Tasting Pavilion are ticketed events sold separately. Ticket packages are available as well as VIP tickets affording meet-and-greet receptions with De Laurentiis and Symon.

Eat Y’All to Debut at Dallas Market

Under the umbrella of their Eat Y’all brand, Marianna and Andy Chapman will open their first wholesale showroom at the Dallas Market Center next week in conjunction with the Dallas Total Home & Gift Show.

From small-town farming backgrounds and with entrepreneurial success spanning two decades, the combination of Marianna and Andy Chapman’s diverse experiences mean profits for their wholesale customers.

Marianna grew up on a farm in the hills of Mississippi where she spent summers assisting her father in farming and her mother in the gardening and canning efforts that would feed their family of six over the winter months. Later, she owned her own business consulting firm that advised retail businesses and made her a popular speaker at retail business events such as AmericasMart University and the National Main Street Conference. With an appreciation for fresh flavors and local ingredients and an understanding of food production and retail business, Marianna’s love of food met her love for business when she married Andy in 2008.

From a programming and Internet business background and as a self-taught expert griller and food connoisseur, Andy launched a marketing experiment called Eat Jackson in 2009 that went on to become Mississippi’s most influential food media company. He went on to expand the company with the birth of the Eat Y’all brand in 2013 to share the stories of those that fill the South with flavor.

Andy grew up as the middle of seven children, and as such developed a masterful ability to be creative with available groceries. In 2012, his skill saved the day when Marianna discovered just moments before guests arrived that she’d forgotten to buy the sauce for a neighborhood barbecue party. A few minutes later, their six-year-old daughter, whose nickname is Sugar Taylor, was standing on a stool stirring Andy’s concoction with a wooden spoon before serving it to the rave reviews of guests who were eager to take home the leftovers of the newly dubbed “Sugar Taylor Sauce.”

For months afterwards, Marianna used her farm upbringing to can enough Sugar Taylor Sauce to satisfy the seemingly endless demands of friends and family who would repeatedly leave their empty Mason jars on the Chapman’s back porch with refill requests. As the versatility of Sugar Taylor Sauce became apparent, demand continued to expand until early December 2013 when the Chapman’s three children canvassed their neighborhood promising Christmas delivery of commercially packaged Sugar Taylor Sauce. The children sold enough in one afternoon to pay for the first bottling run!

With a deadline set, the Chapmans found themselves in the artisan gourmet business just as unexpectedly as they’d found themselves in the food media business a few years earlier, this time with a sales team composed of their minor children leading the way.

Since then, they’ve experienced booming demand for their unique and versatile collection of pantry products and will share bold Southern flavors with the opening of their showroom in B14 at the Gourmet Market in the World Trade Center in Dallas, Texas, next week, an opening highlighted by two live cooking demonstrations at the Culinary Bar in the atrium of the World Trade Center at 4:20 on Wednesday and Thursday, June 24 and 25.

The Eat Y’all Southern Food Products collection featured in their new showroom will include Sugar Taylor Sauce as well as June Bugg Rub, the nickname of their 15-year-old son who helped create it. They will also be showcasing their curated collection of Southern-made artisan gourmet products including Bonney’s Hot Sauce, Delta Blues Rice (long grain rice, rice grits and brown rice) and Valine’s Famous Cocktail Sauce. In addition, Andy’s grilling expertise will come to bear as he presents a brand new premium ceramic grill and outdoor furniture line called the Gourmet Guru Grill along with a full line of grilling accessories. This is the Dallas Market debut for all of the products.

Eat Y’all exists to share the stories of those that fill the South with flavor including farmers, chefs, food makers, pit masters, brewers, distillers, food writers and event creators through a weekly podcast called Let’s Eat, Y’all as well as a blog, YouTube channel, culinary events and a collection of curated Southern-made artisan gourmet and grilling products available through their Official Retailer Program. Follow them online at www.eatyall.com or @letseatyall on social media. Eat Y’all is a family business based in Gulfport, Mississippi.

The Americas Cake & Sugarcraft Fair Coming to Orlando

To commemorate World Baking Day on May 17, celebrity cake artists Buddy Valastro, star of TLC’s “Cake Boss,” Mich Turner, who has baked cakes for the likes of the Queen of England, and Ron Ben-Israel, renowned for his $10,000 cakes, recently gathered to prepare for The Americas Cake & Sugarcraft Fair, coming to Orlando, Florida, this September.

The international cake and sugarcraft expo, hosted by Satin Ice, is open to both trade and the public and will feature multi-day appearances by Valastro, Turner, and Ben-Israel, in addition to Roland Mesnier, former executive pastry chef to the White House. This event is the first cake fair of its kind in the United States to attract these four world-renowned cake artists under one roof.

Valastro, Turner, and Ben-Israel toured both Ben-Israel’s private cake studio in New York City and Valastro’s cake factory in Jersey City, New Jersey, where they had the opportunity to share their excitement and talk about plans for the upcoming Cake Fair. Turner, who was visiting New York from the U.K., recently launched her fifth book in the U.S., “Mich Turner’s Cake School.”

All four artists will share the high-caliber stage September 18, 19 and 20 at the Orange County Convention Center before an anticipated crowd of 30,000 cake professionals and enthusiasts. The show will also feature Cake Central’s Sugar Arts Fashion Show; a Live Global Cake Challenge; traditional cake competitions; more than 75 hands-on classes and demonstrations taught by 40 of the world’s best cake artists; and a wedding, chocolate, kids, and sugar art zone.

Registration for hands-on classes, demonstrations, competitions, Cake Central’s Sugar Arts Fashion Show, and admission is now available. An early-bird admission special rate will be available through June 1: one-day badges will be on sale for $45; 2-day badges will be $70, and 3-day badges will be $95. For more information, visit www.cakefair.com.

Creative Ideas for Thanksgiving Sides and Desserts

This Thanksgiving, some dishes are going to look and taste a little different – except the turkey, of course, according to a new survey from McCormick, America’s favorite herbs and spices. Classic sides and desserts are beginning to reflect the growing number of cooks in the kitchen, who are getting more creative with new flavors, ingredients and preparations.

While the majority of Americans still want the turkey to taste the same, the survey revealed 40 percent want to change up their sides and 38 percent want to do the same with desserts. Add that two-thirds of adults are now helping cook the big feast – including one in every two men – and it’s clear the Thanksgiving meal is turning into a melting pot of flavors and dishes, evolving from a time when one person planned and prepared a classic meal with mashed potatoes and pumpkin pie.

“Sides and desserts are often made by different people – whether it’s a neighbor, a cousin or a friend – and they tend to add their personality to the dish,” said Chef Kevan Vetter of the McCormick Kitchens. “That might include using cayenne pepper in a great aunt’s sweet potato recipe or searching Pinterest for new flavors, like butterscotch, to make a more decadent pumpkin pie.”

Regional differences are also impacting flavors and dishes. For example, Midwesterners are most likely to change up their menus by adding an entirely new dish. And, those in the West and South are more likely to celebrate with a mixture of friends and family from different backgrounds, bringing their own heritage flavors to recipes.

In celebration of this year’s big and flavorful Thanksgiving meal, the McCormick kitchens are offering cooks tasty inspiration for stuffing, gravy, vegetables and desserts.

Classic Sides with a Twist: Of the Americans changing up sides, 69 percent said they’d like to add new flavors, while 20 percent are looking for spicier ingredients. Introducing a few unexpected twists to traditional Thanksgiving sides is a great way to bring new tastes to the table while still enjoying the ones you already love.

  • Brussels Sprouts with Pecans and Ginger Honey Sauce – Instead of regular green beans or broccoli, serve Brussels sprouts with a delicious ginger-honey sauce and sprinkle with toasted pecans – they might be the biggest hit at the table.
  • Cornbread and Sausage Stuffing – Crumbled corn bread adds a layer of sweet flavor to traditional stuffing seasoned with thyme and garlic.
  • Spiced Whipped Sweet Potatoes – Take a break from your usual Thanksgiving mashed potatoes. Brown sugar, cinnamon and cayenne red pepper add a little sweetness and heat to these whipped sweet potatoes
  • Apple Sage Turkey Gravy – Use turkey gravy mix, sage and apple juice to add warm fall flavor to your gravy.

Flavorful Desserts Prepared in New Ways – Of the Americans changing up dessert, 63 percent want to add new flavors and 29 percent are eager to switch up how it’s prepared. Put together a menu that features an array of desserts and gives your guests a chance to sample it all:

More Thanksgiving Recipe Recommendations from McCormick® FlavorPrint™
Love the flavors in pumpkin pie? Discover new favorite Thanksgiving and holiday recipes using free FlavorPrint recipe recommendations, which take the flavors you like and recommend the dishes you’ll love. Get your FlavorPrint atwww.McCormick.com/FlavorPrint.

Top Ten Food Trends That Will Flavor the Foodscape in 2015

Sterling-Rice Group (SRG) has identified its top ten culinary trends that will stand out on restaurant menus, expand onto grocery shelves, and attract consumer attention across the U.S. in 2015.

Next year, consumers’ food preferences will be driven by a continued interest in global cuisines, balanced nutrition, community connections, and a desire for adventurous eating experiences. Look for these culinary trends to expand and grow next year as they move from the cutting edge into our popular foodscape:

  1. Advanced Asian: From Filipino food to a new generation of Thai, not one but a host of more complex and true-to-region Asian foods will dominate in 2015.
  2. Matcha Madness: The never-ending quest for wellness and energy will lead many to Japanese matcha, a nutrient powerhouse green tea now hitting the market in convenient formats like lattes, sodas, and ready-to-drink cans.
  3. Cannabis Cuisine: Edible marijuana moves far beyond cliched pot brownies. In states where it’s legal, look for new, sophisticated options from gluten-free baked goods and confections to bottled cold-brewed coffee and flavored syrups.
  4. Hop-Free Suds: Channeling their medieval predecessors, craft brewers are making unhopped beers with herbs, spices, and bitter plants yielding unique and intriguing flavors instead of hoppy bitterness.
  5. Incendiary Charcoal: Look for more excitement around Asian styles of super-hot burning charcoal as well as charcoal coloring and enhancing breads, crackers, and even cosmetics.
  6. The Local Grain Network: Products made from freshly milled flour are making their way to consumers thanks to the growing network of farmers, bakers, and chefs committed to local grain production.
  7. Coconut Sugar Sweetness: Boasting a lower glycemic index than white sugar makes coconut sugar popular among consumers—from natural food fans to sweets-loving Paleos to Southeast Asian food lovers—looking for better-for-you foods.
  8. Farm to Table Kosher: With keeping kosher on the rise, kosher food businesses address consumer demand to eat in more sustainable, conscious, and cultural ways.
  9. The Hunger Games—Restaurant Edition: Dining concept incubators create lively experiences where curious diners test experimental eateries and vote with their forks in revolving pop-up settings or hip dining parks.
  10. The Ugly Fruit & Vegetable Movement: Misshapen and funny-looking produce will no longer get picked over as food resourcefulness and efforts to combat hunger come into sharper focus.

The 2015 Cutting-Edge Culinary Trends were compiled by SRG’s Culinary Team led by Culinary Director Kara Nielsen and feature examples of trailblazing food and drink and the brands leading the way for each trend. An extension of Culinary Shifts™, SRG’s proprietary research based on key societal shifts affecting consumer behavior around food, the predictions provide insight for food industry companies to better develop, position, market, and sell food products.

For a complete look at SRG’s 2015 Cutting-Edge Culinary Trends, visit SRG.com.

Doxy’s Pasta Sauce Herbs Turned Canned Tomatoes into Sauce

For an effortless way to add zest to food, Doxy’s Fine Foods , a brand of artisanal seasoning blends, announces the launch of its newest product: Doxy’s™ Pasta Sauce Herbs. The Pasta Sauce Herbs mix, made of sweet garlic and natural spices, is the perfect addition to Italian-style home meals, without added preservatives or excessive sodium.

“Knowing Americans have limited time in the kitchen, I developed our blends to make meal preparation easy, delicious and fun,” says Nina Faull, Founder and CEO of Doxy’s Fine Foods. “Doxy’s Pasta Sauce Herbs is so versatile, and provides a feeling of la bella vita to weekday, home-cooked meals.”

All of Doxy’s seasonings boast gluten-free, fat-free, and no-added MSG natural goodness to meet another demand among Americans: health. With Doxy’s Pasta Sauce Herbs mix, Americans can add flavor to their meals without sacrificing health. Available on Doxy’s website for just $3.50, a package of Pasta Sauce Herbs takes quick home-cooking to the next level. Enhance simple canned tomatoes with a packet of all-natural Doxy’s Herbs to create an impactful, healthy dish. Mixed with extra virgin and olive oil for an herb vinaigrette, or dusted atop buttered baguettes, Doxy’s Pasta Sauce Herbs offer a new twist to a typical standby meal.

Fresh Preserving Still in Season Even as Autumn Arrives

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.

Copper River Coho Salmon Harvest Bigger and Better this Year

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.”

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