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Gourmet Cooking

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.”

New Brand of Gluten-Free Baking Mixes from Dover Foods

Dover Foods, Inc., a manufacturer of quality specialty desserts mixes for 20 years, is is now launching a new brand of premium gluten-free baking mixes. The new Ardenne Farm prepackaged line of bakery mixes will be showcased this fall at the Natural Products Expo East (NPEE) in Baltimore, Maryland.

Ardenne Farm carries on the tradition of delicious, high-quality baking products on which Dover Foods, Inc. has built its reputation. Each of the nine gluten free baking mixes features gourmet quality, non-GMO ingredients and a secret blend of finely milled gluten free flours for an innovative taste. They are manufactured with the strictest of quality assurance practices for those with gluten sensitivity or celiac disease and with standards twice as stringent as those set by the Food and Drug Administration.

Ardenne Farm Gluten Free Mixes copyEveryday classic flavors include Yellow Cake, Chocolate Cake, Fudge Brownie, Chocolate Chip, Chocolate, Oatmeal and Sugar Cookie mixes. Also offered are Blueberry and Cinnamon Crunch Muffin mixes. Suggested retail prices range from $6.39 to $6.79.

Read more at Naturally Healthy. Click here to read about more gluten-free products.

Passage Foods Releases Study: Cooking Sauce Sales Simmer

Passage Foods has released its latest edition of “Passage Briefs.” This edition presents a report entitled “Cooking Sauce Sales Simmer.” Within the brief, the U.S. cooking sauce market is explored through a detailed analysis of the industry and its consumers in five sections.

- Current cooking sauce market: The cooking sauce market has seen 25 percent growth in sales in the past decade, which is expected to continue due to factors such as at-home cooking, health, and less grocery spending.

- Ethnic flavor trends: Consumers have shown an increased interest in ethnic cooking sauces and food options. This category has quickly expanded to a high percentage of market share.

- Product claim trends: Consumer are looking towards alternative options for their at-home meals alongside the health food trend that has steadily been growing in the U.S.

- Millennials and cooking sauces: The Millennial Generation is expected to impact the economy of the U.S. as they continue to enter the work force. Their interests are driving the cooking sauce market expansion.

- Future of the cooking sauce market: A look into the current cooking sauce market provides insight into the development of the industry in the years to come.

The report is now available for free by contacting info@passageusa.com or calling toll-free at 800.860.1045 ext. 204.

Click here for news about Passage Foods’ latest product introductions.

Baked Beans with Pendleton Barbecue Sauce

I used Pendleton© Brown Sugar+Molasses Barbecue Sauce the other night to make a batch of baked beans that turned out fabulous! I started with a couple of cups of cooked Anasazi beans. I put that in a pot with about half an onion that I chopped finely and browned in the fat I rendered out of a couple of strips of bacon. I drained the grease and added the browned onion and chopped bacon bits to the beans, then added enough of the barbecue sauce to moisten it well — probably about 3/4 cup. Then I just let it simmer for about 45 minutes while I baked some chicken and dressed some cole slaw. And the best thing is that I managed to stop eating while I still had some leftover beans and cole slaw for today’s lunch!

The Anasazi beans are a Southwest heritage variety that I bought at my local farmers market. They’re a gorgeous bean with cranberry and cream speckles, and they have a creamy texture when cooked. The Brown Sugar + Molasses sauce is one of a pair of new flavors from Pendleton, which also makes new Hot+Spicy flavor and Original and Mesquite flavors. The sauces are made by Oregon Growers & Shippers in partnership with Hood River Distillers. The Brown Sugar + Molasses Sauce was created for consumers looking for a sweeter flavor profile and is made from premium quality molasses and dark brown sugar for a caramel flavor accented with hints of citrus from coriander and some mild heat from black and chipotle peppers and a backdrop of hickory smoke that add some spicy tang to that sweetness for a result that didn’t taste anything like candied beans.

 

– Lorrie Baumann

 

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