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Gourmet Cooking

Now We’re Cooking in Albuquerque

By Micah Cheek

In any business, markets shift and tastes change. Navigating these ebbs and flows is what makes a business stand the test of time. Nancy Herring, Co-Owner of Now We’re Cooking in Albuquerque, New Mexico is in the process of shifting the kitchenware store’s stock and style of business to suit customers’ new needs.

The biggest change Herring has seen is a shift away from cooking classes. “Our cooking class response has really dropped off. I think they’ve decided to spend their money somewhere else,” says Herring. Recently, she has had more success with education groups and weight loss communities that will set aside time to come in and watch a suite of demonstrations. Working with outside organizations also takes some of the administrative work off Herring’s shoulders. “They handle all the advertising and signup,” she adds.

Another changing factor is purchasing habits. Large single-item investments have given way to smaller purchases. “You’ll hear people look at a big piece of cookware and say, ‘That’s too expensive,’ but then they’ll buy that same amount in smaller stuff. I think people have been exercising caution for a while,” says Herring. Now, a large part of Now We’re Cooking’s sales are smaller accessory items. “We have always maintained our integrity as a kitchen store, not a gift and kitchen store. We have some pretty things, ceramics and things, but we don’t go heavy into that,” Herring adds. Lots of entertaining kitchen accessories now are now on display at checkout, and some of Now We’re Cooking’s specific sections, like the baking area, have leaned more in that direction. “We sell a tremendous amount of cookie cutters.”

Because customers are feeling more cautious about higher cost options, Herring keeps cookware for regular use in the break room, and shows customers the wear and tear the pans sustain from regular use. “We’ll show them what their cookware looks like after it’s been used for a while. We’ve been using this for the last five years or whatever, and this is what it looks like,” says Herring. “It’s bigger sizes than I would use at home, but we have an example of every brand we sell. And I think people like to see what they’re thinking about.”

As Herring has been reshaping her business model, she has moved to a new space to suit the new needs of her store. “About two and a half years ago, we moved to this location,” says Herring. “Better layout, better light, it was definitely time for a move. The new store is much prettier than the old store was.” When the store updated its location, the space allowed her to make changes to her previous layout that made everything easier to navigate. “We have rows and rows of Metro shelving,” says Herring. “None of them match. I’ve got old Metro, new Metro, black and white. You don’t notice, you just see what’s on it.”

There are corners dedicated to knives, linens sections and a full gadget wall as well. The only part of the store that regularly changes is three-wheeled shelving units to be moved to make space for classes, and the first row of shelves, which are altered for seasonal items. “We don’t move everything around. I know you’re supposed to keep it fresh for people, but customers know where everything is. Christmas time, we move a lot of things around the front, and bring in a few more things.”

Herring is always on the lookout for what is next for the industry. From her perspective, focusing on color and adaptations of the classics are the way forward. “Everybody’s talking about what’s new. There’s new colors, new adaptations, but we haven’t seen a brand new product,” says Herring. “I remember when bread makers came out! In terms of a new category, we’re not seeing it. It’s back to basics and color. Hot pink mixers and bright Microplanes.”

Small Specialty Food Producers Find a Home in New Hampshire

By Lorrie Baumann

Swineheart product characteristicsMary Macdonald got just three weeks’ notice that her business, The Discerning Palate, was about to lose its home because the facility in which she was making and packing Swineheart’s Signature Sauces, Old’s Cool Wild Game Sauces and Our Local Table specialty food products had been sold and was closing. The other New Hampshire food producers who shared the space with her were out on the street just as suddenly.

She and her husband Gavin responded by building Genuine Local, a specialty food production facility that functions as an incubator for specialty food businesses, a shared use kitchen, co-packer and the new home of her house brands. “We wanted to figure out how to make something that worked for the people who were also displaced,” she said. “We found that not only did the people who were displaced by the other facility need a new production facility, but there was also a need within the central part of the state because there were no other resources like this anywhere.”

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Genuine Local opened for business on January 2016 in a 1,800 square-foot former warehouse, and now has 125 to 150 products coming out of the kitchen from 23 different producers. “We received our final notice of occupancy on January 25, 2016 at about 10:00 in the morning,” Macdonald said. “By 1:00, the first batch of sauce was in the kettle.”

In December 2016, Local Baskit, a meal kit subscription service owned by Beth Richards of Concord, New Hampshire, became Genuine Local’s first graduate. Local Baskit had launched in June 2016 using Genuine Local’s facility as the base of operations in which Richards packaged all her meal kits. As the business grew, she shifted her attention to customer service and recipe development, while Genuine Local took on assembling the meal kits. Then in December, Richards relocated her business to a space that will allow her to expand her offerings to include cooking and nutrition classes. “At lightning speed, she leaped and she landed,” Macdonald said.

Genuine Local, located in Meredith, New Hampshire, is in the middle of the state, about 40 miles north of the state capital in Concord and about 80 miles west of Portland, Maine, as the crow flies. It’s equipped as a small-scale commercial kitchen with 40-gallon kettles, which is large for a catering kitchen but small for a production facility. “We expect that people will come in and work for a year or two, but then move on as they outgrow what we’re here to offer,” Macdonald said. “The group that I’m most excited about working with are all the specialty food producers who need to take the next step.”

The facility doesn’t have a USDA license, so it’s not for meat products, and there’s no cold chain production capacity. “We don’t do cheese, but we can pretty much work with anybody else,” Macdonald said. “It’s a very purpose-built facility, so it has a very functional footprint. All of the equipment is on wheels. Everything we have is semi-automated, including the bottler and the labeler. It’s all about being the bridge.”

OLT OC SSSThe 23 producers who are currently sharing the space make a variety of products, including conventional hot pack products and a range of ethnic foods that include a unique West African pepper relish, Ruth’s Mustards, Little Acre Gourmet Foods’ condiments and Bleuberet’s microbatch relishes and jams. Local caterers also use the facility. “Products coming out of here are in distribution throughout New England into upstate New York, as well as pushing down into New York City. We have one customer that’s featured in all of the Eataly stores,” McDonald said. “We have another customer that’s really happy being able to drive to every single store that carries their product, and that’s where they want to be.”

3Pepper Ketchups“We have everything from one company that makes a northern Indian-style eggplant relish, and that’s their only product, to Little Acre Gourmet, which is really pushing to expand their line,” she added. “I’m thinking that in three years, we’re not going to be big enough for her, but we are for now, and we’re very glad.”

The facility is also home to The Discerning Palate’s house brands. They include Swineheart’s Signature Sauces, which offers seven flavors of handcrafted, small-batch sauces representing various styles of American barbecue. “We got into the food business as a hobby gone wrong. The kids gave their dad a small smoker for Father’s Day about 10 years ago,” Macdonald recalls. From that beginning, the Macdonalds started competing in the barbecue circuit and developed their own sauces. “From there, people started wanting to purchase the sauce, and the company just grew,” she said. Once they’d decided to produce the first Swineheart’s Signature Sauces on a commercial basis, they set up shop in a copacking facility that also rented space on an hourly basis. “It was historically a culinary training program run by the county,” Macdonald said. “It was set up as a catering kitchen that transformed into a production facility, whereas ours was set up to be a production facility from the get-go.”

OLT Logo clearNew brands grew up around that 2010 start, including Our Local Table, which offers a trio of onion relishes as well as salsas and spicy Peri Peri sauces, and Old’s Cool, a line of three sauces designed for wild game. “They’re fat-free and made with gluten-free ingredients with no preservatives or artificial flavors or colors,” Macdonald said.

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Genuine Local is also home to Genuine Local’s Bootstraps Program, an a la carte business development program that works by subscription and offers assistance with all the myriad problems that people have to solve when they’re starting a food business: labeling and nutrition panels, licensing, market development and recipe development. “For regular business planning, we refer those out. There are simply not enough hours in the day,” Macdonald said. “We have some people who are qualified to do a variety of types of production, and they’re willing to work with people on a freelance basis, so we do make those types of connections as well.”

“We developed that Bootstraps Program out of recognition that we’d never have been able to do what we’ve done without the generosity of other people,” she added. “It’s frankly not rocket science, but there’s no manual. We have a really strong commitment, with our focus on local, to help people take the next step.”

Fexy Media Acquires Leading Food Blog Simply Recipes

Fexy Media has acquired Simply Recipes, the popular, award-winning cooking and recipe blog founded by Elise Bauer. Currently the highest indexing cooking site for women, aged 21-49, Simply Recipes joins Fexy Media’s expanding food-focused brand portfolio, propelling it to become one of the top 10 food and lifestyle-based digital media companies. Fexy’s portfolio also includes: Serious Eats, Roadfood, The Food Lab, and Relish. This is the sixth acquisition for Fexy since its formation in late 2014.

Simply Recipes was established in 2003 and quickly grew into one of the most highly trafficked online resources for home cooks interested in quality scratch cooking. The site reached 6.5 million unique monthly visitors in November 2015. In response to a growing trend among Millennials to search for the “best recipes” in their favorite food categories, Simply Recipes focuses on inspired, well-tested recipes that help home cooks be successful in the kitchen. The blog effectively uses social media to reach audiences looking to find consistently great recipes and learn new cooking skills.

“Simply Recipes started as a way to document and share our family’s favorite recipes and has become a trusted resource for millions of people around the world who love to cook,” stated Elise Bauer, Simply Recipes Founder. “Being part of Fexy Media will help us reach even more people who share our passion for home cooking.”

A New Recipe Idea from Wind & Willow: Pumpkin Mac & Cheese

 

Wind & Willow PFThere’s a reason your customers keep Wind & Willow in the pantry at all times and tend to buy multiples when purchasing. They know they’ll be getting a consistent quality product, great shelf-life and a multitude of recipes for every mix. Since 1991, customers have been using Wind & Willow savory mixes for more than cheeseballs or spreads. They are the base for many favorite appetizers, side dishes, and even entrees. The latest recipe from the kitchens of Wind & Willow adds a new twist to a traditional favorite.

Turn your traditional mac ‘n cheese into an upscale, super side dish with an unexpected Wind & Willow favorite. This time, a sweet dessert mix is used in a savory recipe by combining the Pumpkin Pie Mix with cheeses and cream over pasta. Savory Pumpkin Mac ‘n Cheese is a pleasant surprise that will once again have your customers stocking up.

Follow Wind & Willow on Facebook to see new recipes each week: facebook.com/windandwillowfoods. You can also find recipes on the company website at www.windandwillow.com. Find great recipes and tips for every occasion on Pinterest: pinterest.com/cheeseballmix.

 

 

Sumac: An Essential Arabic Spice

 

By Micah Cheek
If you haven’t tried sumac before, the flavor can be hard to pin down. The dried and crushed fruit of the sumac plant is described as tart but not sour, and a combination of lemon, tart cherry, and earthy flavors. “We have people that come in saying ‘Oh I just tried this food, it was sour and so good, it was lemony and complicated…’ and we just stand there until they finish and say, ‘Yeah, that was sumac in there,’” says Anne Milneck, Owner of Red Stick Spice Company in Baton Rouge, Louisiana. Sumac is a top seller at Red Stick Spice Company partly because Lebanese and Greek restaurants are popular elements of Baton Rouge’s culinary scene, says Milneck, who has begun seeing more interest in sumac as more Middle Eastern and Mediterranean restaurants open and customers try to replicate dishes at home.

Traditionally, sumac has been used in a wide variety of Middle Eastern dishes. Salads, roasted meats, bread and rice can all be liberally sprinkled with sumac for an acidic tang. “You can use it with any platter. [It has] a delicious taste, at the same time it’s appealing to the eye,” says Safa Najjar Merheb, author of “The Pure Taste of Lebanon From Safa’s Kitchen.”

A classic pairing is sumac with lamb. The gamey richness of lamb is cut by sumac’s tartness. Milneck notes that the spice will perform the same on any gamey meats, such as duck or venison. Sumac can also be used with flavors that traditionally play nicely with lemon, as reflected in a Turkish fish stew with sumac. The spice can be used as a dry rub on chicken.

Sumac is also a popular addition to mild sides. “I’ve also heard about sumac on more bland vegetables like cauliflower,” says Milneck. “Some people are doing cauliflower rice and then using sumac in there, which is not so off the wall, because sumac is also used on rice pilaf.” Merheb suggests mixing the spice into stuffing for grape leaves, eggplant and squash.

Dukkah, an Egyptian condiment that includes crushed nuts, coriander and cumin, and the spice blend za’atar both depend on sumac. Za’atar is a popular condiment in Arabic cuisine, with wildly varying recipes that all contain sumac, thyme, and sesame seeds. Manakeesh, a traditional Lebanese snack, is made by spreading a paste of za’atar and olive oil onto pita dough before baking.

 

Multi-Cookers Take Over Countertop Cooking

 

By Amber Gallegos

Within the realm of countertop cooking, a trend towards multicookers is on the rise. These small appliances take on double, or even triple duty, to compete to be the go-to appliance for daily cooking. They go beyond slow cooking or grilling, combining these basic functions along with a host of other settings to do everything from boiling, steaming, frying, sauteing, and baking, all in one machine.

KitchenAid took a major venture into the category with this year’s release of the 4-Quart Multi-Cooker and optional Stir Tower. The Multi-Cooker is basically like a slow cooker on steroids, with seven different cooking methods and four step-by-step modes. The cooking methods include sear, sauté, boil/steam, simmer, slow cook low or high, and keep warm. The step-by-step cooking modes are rice, soup, risotto, and yogurt. As cooks move through each step, the Multi-Cooker adjusts and displays temperatures and timing accordingly. The Multi-Cooker has precise temperature control that is applied and preset for each setting to ensure consistent results. The cooking can be programmed for up to 12 hours and the keep warm setting can be programmed for 24 hours There is also a manual setting that allows users to cook like on a regular stove top and select from warm, low, med-lo, medium, med-hi, and high. Each manual mode is adjustable within a temperature range to get just the amount of heat desired. A dual purpose cooking rack is included for steaming or roasting. The lid is clear tempered glass for easy viewing during cooking and it has an integrated strainer/pour opening. The cooking vessel features a nonstick CeramaShield™ coating that is 100 percent PTFE and PFOA free.

The separate Stir Tower is an accessory that mixes, flips, stirs, incorporates ingredients and stirs intermittently. It attaches to the Multi-Cooker for added cooking options, like making yogurt, risotto, meatballs and more. The silicone stirring paddle has two parts, a flip-and-stir wand that can be used alone, and a side scraper attachment that is optional to use in conjunction with the wand when making soups, sauces and stews to circulate ingredients thoroughly. The Stir Tower features three stir speeds and two intermittent stir modes. The KitchenAid Multi-Cooker and Stir Tower are available in silver, black or red with a suggested retail price of $349.99 for the Multi-Cooker, $229.99 for the Stir Tower accessory, and $549.99 for the Multi-Cooker and Stir Tower combined.

The Bellini Intelli Kitchen Master from Cedarlane Culinary was introduced to the U.S. and Canada market last year and is the machine closest in functionality to KitchenAid’s Multi-Cooker. The Bellini combines eight kitchen gadgets in one machine for chopping, blending, whipping, mixing, sauteing, steaming, stirring and boiling, even allowing for some of the tasks be done simultaneously. The machine differentiates from others partly because of the cutting blade that can, for example, quickly chop a whole onion and then sauté it right in the 2-liter stainless steel mixing bowl. The unit has 1000 watts of heating power and can heat up to 212 degrees Fahrenheit. It has 10 speeds that can be selected from a rotary control, and cooking time can be set for up to one hour.

The Bellini includes accessories that enable the preparation of a variety of meals that go beyond one pot cooking. There is a stainless steel chopping blade and stainless steel stirring blade that lock into the bottom of the mixing bowl depending on what task the recipe calls for. A mixing tool snaps onto either blade for mixing tasks, like making a cake batter. Also included is a cooking basket that sits inside the mixing bowl so food can be cooked without hitting the blades below. There is a heat resistant spatula that is designed with a notch to lift the basket from the mixing bowl and scrape the sides. The dual steam accessory consists of two pieces, a container that sits directly on top of the mixing bowl and a top portion that is shallow with vents on the bottom and has a clear lid that is also vented. Cooks could boil potatoes in the cooking basket, steam veggies in the next layer, and also have fish steaming on the very top layer. The mixing bowl lid locks into place and has an integrated clear removable measuring cup. To ensure accurate recipe proportions, the machine also comes with an external digital food scale. With the Bellini Intelli Kitchen Master home cooks can make everything from a simple smoothie to a more complex risotto. It retails for $549.

The Philips Multicooker is a nice option for customers who want to spend less and don’t mind stirring the pot themselves. It has10 preset programs including slow cook, steam, fry/sauté, rice, risotto, stew/simmer, bake, yogurt, reheat and boil. A manual button allows users to change the time and temperature to any specific setting. There is a 24-hour preset timer that can be programmed to start cooking while you’re away so you can come home to a cooked meal. When cooking is done, the machine switches to keep-warm mode for up to 12 hours. The inner pot has a 4-liter capacity, is dishwasher safe, and has a nano-ceramic coating that is nonstick and scratch resistant. The lid of the Mulitcooker can be completely detached after use to allow for direct cleaning from every angle. Also included is a multi-use steam basket, spatula, spoon, rice scoop, and measuring cup. Using the Philips Multicooker, home cooks can prepare a variety of meals, from slow-cooked stews, braises and pot roasts to risottos and curries. You can also steam vegetables or rice, boil pasta, bake cakes or breads and make fresh yogurt. The Philips Multicooker has a suggested retail price of $249.

T-fal will debut the 7-in-1 Multi-Cooker & Fryer in September. With a suggested retail price of $99.99, the small appliance comes in at an even more affordable price point than the Philips Multicooker. The unit has more of an emphasis on the frying capability, with a 1.6-liter oil capacity, but with 1600 watts of power it can also braise, saute, simmer, brown, boil and keep warm, along with having a food capacity of 1.3 pounds. The removable bowl has a non-stick coating and the lid has a viewing window. The lid, bowl and basket are all dishwasher safe. The appliance also has a removable timer that allows cooks to leave the kitchen without fear of not hearing the timer go off.

BLACK+DECKER just introduced the Multi-Cooker – Slow Cook & Sear in June. The appliance is equipped with a slow cooker and stovetop function, making it easy to create true one pot meals. With a capacity of 6.5 quarts, it is bigger than T-fal’s Multi-Cooker and focuses more on slow cooking. The built-in stove finishes sauces, sears meats or sautés ingredients, while the slow cooker function provides a convenient way to cook tender delicious meals. The slow cooker can be turned to low, medium, high and keep warm while the bake and roast functions allow you to set desired temperatures from 200 to 450 degrees Fahrenheit. The removable ceramic coated pot has cool touch handles with an easy view glass lid. A roasting rack and recipe book is also included. The BLACK+DECKER Multi-Cooker has a suggested retail price of $99.99.

This story was originally published in the August 2015 issue of Kitchenware News, a publication of Oser Communications Group.

 

Newly Published Spices and Salt Prints Now Available

A new series of six prints illustrating the spices and salts of five regional cuisines is now available through MondoFood.com. Designed by Chef and Spice Master Tim Ziegler and Tea King Brian Keating in partnership with American Image Publishing, these colorful 1′ X 3′ wall prints are an expansion of the duo’s popular SPICES print (published in 2002, 2012), currently used in restaurant kitchens and culinary schools around the world.

“Brian and I developed this new series to give professional chefs, gourmands and home cooks a worthwhile resource on these wonderful ingredients,” says Chef Ziegler. “You can refer to the posters for inspiration or admiration. We think they’re a great learning resource and, thanks to the graphic design of Pat Welch and photography of Bob Montesclaros and Lois Ellen-Frank, stunning art pieces as well.”

american-kitchen-spices-printsA unique gift for home cooks to top chefs, each poster in the new series serves as a handy reference tool and a vibrant, globally-inspired decorative piece that will liven up any kitchen. Beautifully depicting an array of spices and offering descriptions, ingredient origins, local flavor profiles and recipe applications, each poster offers a detailed look into one of the following cuisines: Mediterranean, Continental, Southeast Asian, Indian/Chinese and American Grill, as well as the fascinating global study of salts in SALT, The Edible Rock.

The prints have already received praise from culinary professionals.

“Not only [are the SPICES prints] beautiful and stylish, they keep me mindful of the simple beauty and interconnectedness that is the world of taste,” said Chef Mick (Michaelangelo) Rosacci, Tony’s Market in Denver.

“The new line of prints is BEAUTIFUL…collectible and worthy of framing,” said Lori Frazee, Pit Master/Chef at Barn Goddess BBQ.

Each poster in the series retails for $20 at MondoFood.com, with additional retailers to come.

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.

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