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Hangtown Oysters Now Available

Hangtown Oysters, grown in the tidelands of a natural glacier-carved fjord in the Kitsap Peninsula of Puget Sound, are now available exclusively through Fortune Fish & Gourmet. A member of the Crassostrea gigas species, commonly known as the Pacific Oyster, Hangtown Oysters are farmed exclusively for the seafood purveyor. Grown near the fresh water outflow from Harding Creek Estuary, Hangtown Oysters feature a well-balanced combination of sweetness at the start, with a buttery soft brine finish. The flavor profile is a unique taste of fresh rain and low salinity.

“We had the idea to create Hangtown Oyster a couple of years ago,” explains Sean J. O’Scannlain, President and CEO, Fortune Fish & Gourmet. “Our team really enjoys bringing a little history into our brands, similar to our East Coast offering, the Old 1871 Oysters. We’re thrilled with how fantastic they taste. The farm we work with is producing an incredible oyster, and we are excited for people to try them.”

Hangtown Oysters are named after a unique folktale, dating back to California’s Gold Rush. During this boom time, Hangtown was one of the first towns settlers encountered while in search of the area’s riches. The town earned its name due to the vigilante justice dished out to those who ran afoul of local law enforcement. One particularly crafty swindler had a special request for his last meal: an oyster omelet. Knowing that the oysters would have to be brought from waters over a hundred miles away by steamship and then from port over rough roads, the swindler was able to delay his hanging at least two weeks. Locally, the oyster omelet was renamed the “Hangtown Fry,” known for “extending” one’s life by two weeks.

Torie & Howard Deepens Penetration into Specialty Channel

Torie & Howard’s organic Chewie Fruities® fruit chew candy is strengthening its national retail penetration across a variety of channels as consumers continue to reach for organic options for themselves and their families.

Chewie Fruities candy now is being carried by all 88 OTG Management airport stores through Nassau Candy of Hicksville, New York, and by Pharmaca stores in the western U.S. through UNFI of Providence, Rhode Island, said Torie Burke, company Co-founder. Specialty grocers Lucky’s Market, headquartered in Boulder, Colorado, and Harmon’s Grocery of West Valley City, Utah, also have added Chewie Fruities through UNFI, Burke said.

All Torie & Howard candy is USDA Organic, and kosher certified, contains no artificial dyes or flavors, preservatives, or genetically engineered ingredients, and also is free from major allergens, including soy, wheat, gluten, nuts, and dairy. Chewie Fruities are made in the USA and available in three of the same sophisticated flavor duos of Torie & Howard’s organic hard candy, plus a flavor assortment. A serving of the organic- and kosher-certified candy provides the daily requirement of Vitamin C. Chewie Fruities candies are individually wrapped in gusseted 4-ounce peg packs with a suggested retail price of $3.99. They ship six to a case and 48 to a master case, and a display shipper is available.

The 2-ounce tins of the organic hard candy have a suggested retail price of $3.99-$4.99 and are available eight per case with 12 cases to a master case. Also available are a Halloween hard candy assortment packaged in 10-ounce lie-flat bags and a 6-ounce handbag gift package, both with suggested retail prices of $6.99 to $7.99. Floor displays are also available. More information may be found online at www.TorieAndHoward.com or by calling 1.888.826.9554.

Coronado Brewing Company to Release Berry the Hatchet Seasonal Beer

Coronado Brewing Company is releasing its newest seasonal beer, Berry The Hatchet. A long time favorite, Berry The Hatchet will now be available in bottles for the masses. Light, and bursting with flavor, this ale brewed with berries makes for a perfect summertime beer to enjoy on a warm day. The release also marks an exciting feature for Coronado Brewing Company, as it will be the first bottle and packaging to feature the company’s new brand refresh design.

Refreshing, light, and slightly tart but never sour; Berry The Hatchet is infused with a bushel of flavor. Red raspberries, blackberries, and boysenberries collide with hops and malt to deliver a deliciously crisp, rose-colored ale that’s a perfect addition to the summer.
Berry The Hatchet will now be available in 12 ounce six-packs, 22 ounce bottles, and draft. May 1 marks the official release for the beer and will be available in 16 states and seven countries. These include Arizona, California, Colorado, Connecticut, Hawaii, Illinois, Massachusetts, Michigan, North Carolina, New Jersey, Nevada, Ohio, Oregon, Pennsylvania, Virginia, Wisconsin, Mexico, New Zealand, South Korea, Spain, Sweden, and Japan.

Sweets & Snacks Expo Bolsters Educational Offerings With Snack Experts

Executives from IRI, Geometry Global and Integer will deliver presentations on the current state of snacking and what trends are shaping the future at the 2016 Sweets & Snacks Expo, hosted by the National Confectioners Association. The snack-focused sessions will take place at the trade show’s new Discovery Theater located in Skyline Hall. The Sweets & Snacks Expo will take place May 24-26 at McCormick Place in Chicago, Illinois.

“In addition to the business done on the show floor, we want to provide Expo attendees with the latest insights they can use to make informed business decisions,” said Barry Rosenbaum, Expo Chairman and President of Nassau Candy Distributors, Inc. “With snacking clearly on the rise, we feel strongly that these category thought leaders will provide attendees with a unique learning experience.”

IRI’s Sally Lyons Wyatt, Executive Vice President & Practice Leader, client insights will present on the state of the snack industry, providing the latest research on segment growth and opportunity development. Lyons Wyatt is an authority on consumer eating and shopping trends with more than 25 years of industry experience.

Geometry Global’s Director of Multicultural, John V. Burn, will examine how shifting demographics will impact shopping behavior over the next five years and specifically its impact on the snack category. Burn’s experience on multi-cultural snacking includes serving as managing director Brazil for SAB Miller in Latin America and general manager for Travel Retail of Diageo.

The Integer Group’s Craig Elston, Executive Vice President, Insight & Strategy will provide attendees with insights on how the growth of online purchasing can be an opportunity for the candy and snack industry. Elston, having spent a vast majority of his career in integrated strategy roles, will share the latest online shopper research and how brands and retailers can capitalize on burgeoning trends.

NCA’s 2016 Sweets & Snacks Expo will set an all-time record in volume of confectionery and snack products with more than 720 companies showcasing nearly four acres of product innovation. The show floor expanded into a second hall, the new Skyline Hall, to accommodate the growing exhibitor base and plans to welcome more than 16,000 industry professionals from nearly 90 countries.

Category experts from Bell Flavors & Fragrances, Inc., Canadean, Center for Advancing Retail & Technology, LLC, Consumer Technology Association, Natural Marketing Institute and Progressive Grocer are also set to speak at the new Discovery Theater.

For more information, visit sweetsandsnacks.com.

 

Urbani Truffles USA Opens Truffle Lab NYC

Urbani Truffles USA has announced the opening of its newest venture, Truffle Lab NYC. The Lab will act as a creative concept, test kitchen and tasting room with an ultimate goal of bringing new experiences to truffle lovers in the heart of the big city.

Under the guidance of the Vice President of Global Marketing Sabrina Notarnicola and former Master Chef Season 5 finalist, Chef Christine Berni-Silverstein, as Culinary Director, Urbani curated a luxurious experience with top design and kitchenware suppliers including Snaidero Kitchens & Designs, Gaggenau, Cosentino Group, Listone Giordano, Agnelli USA & Bormioli Rocco USA.

IMG_0207“Together we have transformed our New York showroom into a haute cuisine destination that will inspire and engage world-class chefs, truffle lovers and food enthusiasts alike,” said Giammarco Urbani, CEO of Urbani Truffles USA. “Our Lab will allow everyone to come together to taste, explore, and learn about the mystique behind the truffle.”

Truffle Lab NYC will host international culinary events, premier wine dinners, cultural soirees, private events and truffle-based cooking demonstrations. Guests of the truffle tasting room will savor truffle creations and observe demonstrations on how to handle and harness the highly-celebrated earthy and aromatic ingredient to enhance any recipe. The Lab will also be welcoming top chefs from all over the world to showcase their truffle technique and creativity.

Truffle Lab NYC plans to schedule events weekly starting May. For more information on upcoming events, email trufflelab@urbani.com or call 212.247.8800.

Wisconsin Master Cheesemaker Program Announces 2016 Graduates

The Wisconsin Master Cheesemaker® program, the nation’s only advanced training program of its kind for veteran cheesemakers, has graduated seven new and three returning Master Cheesemakers. The 2016 class is among the largest in the 22-year history of the program, which was established through a joint partnership of the Wisconsin Center for Dairy Research, UW-Extension and the dairy farm families of Wisconsin, the Wisconsin Milk Marketing Board (WMMB).

With 59 active Wisconsin Master Cheesemakers working in 32 companies across the state, the Masters hold certifications in 35 cheese varieties, from familiar classics to artisan originals. Cheesemakers entering the rigorous three-year course of study can seek certification as Masters in up to two cheese varieties each time they go through the program.

The newest Master Cheesemakers, who were formally certified at an April ceremony during the International Cheese Technology Expo in Milwaukee, are:

  • Jeff Allen, of BelGioioso Cheese, Green Bay, certified in blue cheese and gorgonzola
  • Bill Hanson, of Arena Cheese, Arena, certified in Colby and gouda
  • Bob Koenig, of Carr Valley Cheese, Mauston, certified in fontina and gouda
  • Darrell Manning, of BelGioioso Cheese, Green Bay, certified in provolone
  • Jon Metzig, of Union Star/Willow Creek, Berlin, certified in cheddar and Colby
  • Scott Navarre, of Foremost Farms USA, Marshfield, certified in cheddar and Monterey jack
  • Dale Schmidt, of Land O’ Lakes, Kiel, certified in cheddar and Monterey jack

Joining them in the 2016 graduating class are three Masters who returned to the program to gain certification in additional varieties. They are Brian Jackson of Nasonville Dairy in Marshfield, Tom Jenny, of Carr Valley Cheese in Mauston, and Gerard Knaus, of Weyauwega Star Dairy in Weyauwega.

Jackson, previously certified for Monterey jack, cheddar, brick and Colby, graduates with additional certifications in muenster and gouda.  Jenny has been part of the program since its inception and has been previously certified as a Master in Swiss, fontina and gouda.  He now graduates with additional certifications in Shepherd’s Blend and Bessie’s Blend, two Carr Valley originals. Knaus, a third-generation cheesemaker who was certified in 2012 for feta and parmesan, this year earns additional certifications in brick and Colby.

“The Wisconsin Master Cheesemaker program continues to elevate our state’s leadership position in the industry,” says James Robson, CEO of the Wisconsin Milk Marketing Board. “The fact that there are so many first-time Masters in the 2016 class is particularly exciting. It’s a major professional accomplishment for them personally, but their commitment to education, innovation and excellence is something that all of the Masters take into the plant with them every day. Their expertise has an impact on product quality and, by becoming Masters, they inspire others within their companies to follow in their footsteps and do the hard work to become certified, as well.”

 

CORE Hydration Launches CORE Organic

CORE Nutrition, purveyors of CORE® Hydration premium bottled water, announces its major market rollout of its newest innovation, CORE Organic, a USDA-certified organic fruit-infused beverage with antioxidants and only five calories per serving. The new beverage will roll out into grocers including Kroger, Safeway/Albertson’s, Save Mart/Lucky Supermarkets, H-E-B, Sprouts Farmers Market, Acme, Tops Friendly Markets, Bristol Farms, and select Whole Foods Markets through May. Additionally, extensive distribution will kick in at 7-Eleven locations on both coasts as part of the retailer’s push for “better for you” beverages.

Known for CORE Hydration premium bottled water, CORE Nutrition has developed a first of its kind – an organic and low calorie drink that tastes great without the worry of artificial ingredients, high calorie counts or sugar. With CORE Organic, the company is tapping into America’s growing demand for organics, a market estimated at $40 billion that grew by 11 percent in 2014, according to Mintel. Additionally, 85 percent of Americans are currently buying organic and 75 percent of conventional grocery stores are carrying organic products nationwide.

SkinnyPop Popcorn Introduces New Dusted Dark Chocolate And Jalapeño

Dusted Dark Chocolate and Jalapeño are SkinnyPop Popcorn’s newest flavors, adding to an existing portfolio of four popular flavors, including Original, White Cheddar, Sea Salt & Pepper and Naturally Sweet. Both new flavors bring diverse fresh tastes to the ready-to-eat popcorn category, Dusted Dark Chocolate presents a perfect balance of light yet dark, sweet yet salty, and Jalapeño appeals to fans looking to add a hint of spicy to their better-for-you snacking choices.

“We’re excited to roll out these two new special flavors, particularly since they will really ‘pop’ among the ready-to-eat popcorn category,” shares Amplify Snack Brands President and Chief Executive Officer, Tom Ennis. “Dusted Dark Chocolate and Jalapeño complement our entire SkinnyPop portfolio nicely, now offering fans an indulgent sweet flavor and subtle spicy kick.”

Both new flavors are available in 4.4-ounce bags at retailers nationwide.

Capatriti Extra Virgin Olive Oil Earns Stringent USDA QMP Seal

Capatriti® Extra Virgin Olive Oil, manufactured by Gourmet Factory™, has qualified for the U. S. Department of Agriculture (USDA) Quality Monitoring Program (QMP) seal. The USDA Quality Monitoring Program verifies the purity and quality of a brand’s extra virgin olive oil. Capatriti Extra Virgin Olive Oil was required to meet meticulous program criteria in order to qualify for the seal. Upon entering the Quality Monitoring Program for its extra virgin olive oil, Gourmet Factory agreed to allow the USDA to conduct unannounced visits to review and inspect quality assurance records, randomly sample product for chemical analysis and sensory evaluation, and verify labels on an ongoing basis.

“It’s important that we, as a manufacturer and industry partner, provide consumers with the correct information about what is pure extra virgin olive oil – the taste, the aroma and the color,” stated Themis Kangadis, Gourmet Factory CEO. “As a family-owned company, we know that trust is the most important part of any relationship, and by earning this stringent USDA QMP designation, we are looking at our consumers as family by increasing their knowledge and making their choice easier.”

Confusion about EVOO is nothing new in the marketplace and is still an ongoing issue. According to a 2010 UC Davis report, “69 percent of imported olive oils labeled as ‘extra virgin’ failed to meet the international standard for extra virgin olive oil.” More recently, a 2015 report from National Consumer League found that six out of 11 (about 55 percent) of EVOO from four major retailers failed to meet the EVOO requirements.

The USDA QMP seal indicates that USDA samples of Capatriti Extra Virgin Olive Oil have passed USDA quality and purity analysis. Additionally, the USDA also reviewed the performance of the company’s production processes, quality assurance measures and record-keeping system. Under the program, the USDA will continue to monitor Capatriti’s Extra Virgin Olive Oil, conducting unannounced plant visits to verify quality assurance measures and test the extra virgin olive oil.

Victoria Fine Foods Sauces at Sur La Table

Victoria Fine Foods and Sur La Table are launching a new line of artisanal pasta sauces created exclusively for the Sur La Table customer.The line consists of the following five varieties:

  • Organic Pomodoro Sauce
  • Fra Diavolo Sauce
  • Roasted Garlic Sauce
  • Vodka Sauce
  • Chianti Marinara Sauce

All sauces come in 24-ounce jars and are available in Sur La Table stories nationwide, as well as on the Sur La Table website and catalog. The suggested retail price is $12-$13. All sauces, except the Vodka variety, are Non-GMO Project verified.

Just like Victoria’s premium and Organic sauce lines, the Sur La Table artisanal sauces are made with just a handful of ingredients which are featured prominently on the front of the label: ripe plum tomatoes, fresh onions, fresh garlic, fresh basil, olive oil and salt. No artificial flavors or colors are ever added.

The Sur La Table artisanal pasta sauces owe their rich flavor to the superb quality of the tomatoes and a slow kettle-cooking process. The San Marzano-style plum whole tomatoes are grown in the volcanic soil of coastal Italy, long considered the source of the world’s finest tomatoes, and slow cooked them in small batches with fresh, hand picked basil, fresh garlic, and fresh onions.

“This is Victoria Fine Foods’ first co-branded partnership, and we are thrilled to be launching this venture with Sur La Table,” says Tim Shanley, CEO, Victoria Fine Foods.  “Our brands and mission are very similar, with a focus on the highest quality, best-tasting ingredients and the desire to help consumers achieve kitchen victories every day.”

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