Since its launch in January 2014, the Victoria Amory Collection is rapidly expanding its reach and is now carried in 15 states and over 150 stores across the United States. The condiment collection features three creative ketchups, including the Smokey BBQ Ketchup, chosen from over 180,000 products as one of the Smokin’ Innovations at this year’s Summer Fancy Food Show. Inspired by the flavors and aromas of Spain’s ancient and rugged La Mancha region the Smokey BBQ Ketchup includes ingredients such as smoked paprika, brown sugar, red and white wine vinegar and olive oil.
The collection which also includes three delicate mayonnaises, two peppery piri piris, and one classic romesco sauce, is designed, like all of the items in Amory’s line of sophisticated comfort foods, to make elegant entertaining a no-brainer. The collection includes nine specialty condiments: Green Chili Piri Piri, Red Chili Piri Piri, Almond and Garlic Romesco Sauce, Roasted Garlic Mayonnaise, Fine Herb Mayonnaise, Classic Lemon Mayonnaise, Sherry Ketchup, Champagne Ketchup, and Smokey BBQ Ketchup, transforming the everyday meal into an effortless feast.
By Lorrie Baumann
Stonewall Kitchen is showcasing the flavors of maple and bacon in two new products that will put a stamp of excellence on holiday entertaining events. See them in booth #3914 at the Summer Fancy Food Show. Maple Bacon Onion Jam has the sweetness of maple and onions combined with the savory umami of bacon for a flavorful and versatile product. Put it on the cheese tray during the cocktail hour or use it to glaze the dinnertime ham. There’s even a pizza recipe — just use the jam as the base sauce on the crust and then top with cheese. For a super-easy appetizer, pick up some flatbread at the grocery, spread it with this jam and toast it in the oven. That would be fabulous, and there’s no requirement at all that you tell anyone at all how easy that was to pull off.
The other new maple-bacon product is a Maple Bacon Aioli that’s made with canola oil, real bacon bits and pure maple syrup. Try it as a sandwich spread, especially on a BLT, just use a dollop on grilled meats to add some extra flavor, or you could even use it as a dip for fries or vegetable sticks. After tasting it, I can hardly wait to slather it over some chicken pieces, bake that in the oven and serve it to somebody I love.
Stonewall Kitchen is also introducing a second aioli — this one a Cilantro Lime Aioli. Use this one to top fish tacos of other summertime Mexican dishes. Remember that commercial in which the hamster in the plastic ball points out that the dinnertime tacos aren’t going to eat themselves and then the young woman bounces in anticipation? “Oooh, tacos!” Well, that’s the reaction this Cilantro Lime Aioli would get.
The Maple Bacon Onion Jam retails for $7.95, and the aiolis retail for $7.50 for a 10.25-ounce bottle.
By Lorrie Baumann
Beaverton Foods CEO Domonic Biggi is in his booth #2263 taste-testing some bold new sauce flavors that incorporate sriracha as well as offering samples of its latest award-winner from the World Mustard Competition.
Beaverton Foods just took home a gold medal for its Inglehoffer Sriracha Mustard, which is available for sampling during the Summer Fancy Food Show alongside the new Inglehoffer Bread and Butter Pickle Mustard. Both of those are available at retail for a suggested price that’s around $3.89 to $4.49.
On the same table, Biggi is offering show attendees the chance to sample and comment on some of the flavors he’s experimenting with in his test kitchen. “It’s easy to be brilliant in your office,” he said, adding that he finds it even easier to be brilliant when his own intelligence is augmented by the advice of Fancy Food Show attendees, who bring exceptional palates and experience in food retailing with them.
Among the flavors he’s offering are Sweet & Sour Sriracha, Sriracha Sauce, Wasabi Tamari Sauce, Teriyaki Sriracha and a Creamy Sriracha Sauce. Depending on which of those flavors are greeted favorably at the show, they should be ready for release soon under either the Beaver or Ingelhoffer brand or both, Biggi said.
Chef Steve Constantine is making and serving shrimp tacos at the Robert Rothschild Farms booth #236 at the Summer Fancy Food Show. He’s just sauteing the shrimps and then laying them down on a warm corn tortilla and topping them with a citrus slaw made with the new Citrus Chardonnay Sauce that’s part of the brand-new line-up of organic sauces that are debuting at this show.
The other sauces in the line include Whiskey Pepper Cream, which has a little bit of a vinegary tang with mustard and onion and would be great in a potato salad. The Sriracha Teriyaki Sauce in the line is much more teriyaki than sriracha, but it has a long peppery finish that’s just spicy enough to be fun. There’s also a Blueberry Balsamic, a Pineapple Habanero and a White Wine Creole Sauce. They’re all packaged in bottles that resemble old-timey milk bottles for a retro look that underscores the tradition behind them.
Also in the booth, Chef Sean Robertson is sampling appetizers made with Robert Rothschild Farms Buffalo Bleu Cheese Dip. He just incorporated the dip with some chopped rotisserie chicken, celery and onion and spooned the mixture out into phyllo tart shells from the grocer’s freezer case. He says the mixture is also nice as the filling for a little tea sandwich, and I suppose that if you can’t find the phyllo tart shells at your grocer, nobody’s going to quibble if you put it on a nice cracker.
And if you’re at the Fancy Food Show, make sure you stop by booth #236 and take a look at the cake with which Robert Rothschild Farms is celebrating its 30th anniversary. And do say hello to the chefs when you sample the goodies.
The Gracious Gourmet’s award-winning line of spreads, chutneys and pestos now includes a new fruit spread, Date Apricot Spread, and a new line of products called The Gracious Gourmet Essentials.
The Essentials line — which boasts quality and consistency for ingredients cooks often need in recipes — launches with two must-have products: Sautéed Mixed Mushrooms and Sweet Caramelized Onions. These essentials, which taste just prepared, save home cooks and chefs the time of shopping for ingredients, prepping them and cooking them to get rich flavors before adding to a final dish. Taste them at the Summer Fancy Food Show in NYC at booth #438.
Date Apricot Spread is packed with dates combined with apricots, spices and orange juice. It is great paired with cheeses like ricotta, fresh goat, brie and cheddar and is delicious served with chicken, duck or turkey and mixed into basmati rice. Also perfect for yogurt parfaits or as a topper for vanilla or caramel ice creams.
• Sautéed Mixed Mushrooms contains white, crimini and shiitake mushrooms cooked with onions in olive oil and finished with a dash of lemon juice. It provides “essential” rich mushroom flavor to a variety of dishes, including risottos, pasta dishes, soups, omelets and savory pancakes.
Sweet Caramelized Onions includes the equivalent of 1 pound of raw sweet onions in every 7-ounce container! The fresh onions are cooked in olive oil with a hint of brown sugar to boost the onions’ natural sweetness — the taste is so good you can eat them straight from the jar. Use them to top all kinds of meat and fish as well as in salad dressings, soups, pasta and rice dishes.
Formosa Hot Sauce, in Habanero and Chipotle flavor, attracts the health conscious hot sauce lovers. Formosa Hot Sauce delivers a delightful combination of spicy and savory flavors to any food or recipe. Some healthy benefits are:
For more information, visit www.FormosaSauce.com. Formosa Hot Sauce will be exhibiting in booth #1843 at the Summer Fancy Food Show.
Robert Rothschild Farm is launching a new certified organic product line. These six gourmet sauces have exquisite flavor and are versatile to use for an appetizer, salad or entrée.
“We are extremely excited to launch our new organic product line,” said Jim Gordon, President and CEO of Robert Rothschild Farm. “During our extensive research, we determined that great-tasting organic sauces are challenging to find. Consumers are seeking healthy choices, and we felt compelled to create outstanding sauces with on-trend flavors. Our sauces are an easy way to add distinct flavor to organic proteins or vegetables.”
The new organic sauces include the following delicious flavors:
Blueberry Balsamic Sauce: Sweet blueberries are complemented by balsamic vinegar with flavorful notes from shallots, basil and black pepper to create this tangy and sweet organic Blueberry Balsamic Sauce.
Citrus Chardonnay Sauce: The organic Citrus Chardonnay Sauce pairs fennel with the sweetness of honey, bursts of flavor from oranges and Chardonnay to create this creamy sauce.
Pineapple Habanero BBQ Sauce: The popular Roasted Pineapple & Habanero Dip inspired the organic Pineapple Habanero BBQ Sauce. Sweet pineapples, honey, spicy habanero peppers and ginger make this sweet and spicy BBQ Sauce.
Sriracha Teriyaki Sauce: Classic teriyaki sauce with Sriracha and a hint of orange are blended to create this organic Sriracha Teriyaki Sauce.
Whiskey Pepper Cream Sauce: The organic Whiskey Pepper Cream Sauce has a medley of flavors from Dijon mustard, rich cream, garlic, black pepper, accented by a touch of whiskey and white miso to create a creamy sauce with a kick of heat.
White Wine Creole Sauce: The organic White Wine Creole Sauce is started with a spicy tomato base, adding a splash of white wine, and the classic trinity of celery, bell peppers, and onions to create this Southern-inspired sauce.
Robert Rothschild Farm is also reintroducing its Raspberry Thunder Sauce. It is back by popular demand. “Our consumers continually asked if we could make the Raspberry Thunder Sauce,” said Jim Gordon. “We listened to our consumers and are relaunching the spicy hot sauce with a new look but the same great taste.”
Raspberry Thunder Sauce: This fiery hot sauce is a spicy blend of jalapeno peppers and crushed red peppers. Add just a dash for a kick of heat.
Robert Rothschild Farm’s new products will be showcased at the 60th Summer Fancy Food Show in New York City from June 29 – July 1, 2014, booth #236 or in their permanent showroom at AmericasMart in Atlanta from July 8 – 15, 2014, Building 2 West Wing #870A,B.
Maille is sending its Maille Mustard Mobile on a national tour to spread the mustard love across the USA. Whether popping up in high-traffic city centers, parking at food-centric events, or partnering with local gourmet stores, supermarkets and restaurants, Maille’s first-of-its-kind mustard-bar-on-wheels will serve up complimentary tastings of signature varietals Dijon Originale, Old Style, Honey Dijon, Horseradish, and Rich Country alongside crunchy Cornichons. The environmentally-friendly vehicle features a custom-designed sampling bar where mustard fans will have the opportunity to compose their own palette of Dijon flavors, compare tastes, and choose their favorites.
With its signature black and gold colors, the chic and contemporary Maille Mustard Mobile will be easy to spot when it rolls into:
Lucky tasters will have the chance to win a three-day culinary and cultural adventure in Paris for two while additional winners will score a year’s supply of Maille mustard.
The Maille Mustard Mobile app – available at mymaille.us – offers a variety of fun ways for mustard lovers to share their Dijon experiences in real time. The mobile app makes it easy to enter the contests, and a tracking feature details the locations, days, and times for all Maille Mustard Mobile stops. Consumers will be encouraged to follow along with Maille (@MailleUS) throughout the tour on Twitter, Facebook, and Pinterest and share their tasting adventures with the Mustard Bar using the hashtag #MyMaille.
Terrapin Ridge Farms heats up the summer specialty food market with a delicious introduction of five brand new products and one new formulation of an existing product. These products will debut at the Specialty Food Association’s Summer Fancy Food Show to be held at the Jacob Javits Center in New York City from June 29-July 1 at booth 3927.
Terrapin Ridge Farms has amassed a cult following behind many of their specialty mustards and the new flavors being released this summer are sure to follow that trend.
Pumpkin Honey Mustard (9 ounces with a suggested retail price of $7.30) combines the sweetness of pumpkin puree with cinnamon, ginger, nutmeg and allspice. When mixed with honey mustard the result is an incredible condiment that tastes like fall in a jar. Pecan Honey Mustard (9 ounces with a suggested retail price of $7.30) marries the rich flavor of pecans with sweet and tangy honey mustard making for a perfect meat or vegetable glaze or simply as an accompaniment to cheeses, pretzels and crackers. Terrapin Ridge Farms’ Brown Sugar & Pecan Mustard (8.5 ounces with a suggested retail price of $6.70) has been reformulated and is even better tasting with notes of sweet brown sugar and roasted pecans. All three mustards are all-natural and vegan, the Pumpkin Honey Mustard and the Pecan Honey Mustard are also gluten free.
With the very popular emergence of its Sriracha Sauce last summer, Terrapin Ridge Farms is back with Sriracha Horseradish Sauce (8.5 ounces with suggested retail price of $6.70) that combines the popular spicy pepper with horseradish for a one-two punch of flavor and zip. This product is all-natural and gluten free.
Two new jams will debut this summer that combine sweet, savory and spicy. Cinnamon & Clove Tomato Jam (6 ounces with a suggested retail price of $8.00) is the perfect flavor combination of robust tomatoes, cloves, cinnamon and lemon zest. It makes for an excellent mashed sweet potato mix-in, on a crostini with goat cheese or on warm biscuits with butter. The Apple Horseradish Jam (6 ounces with a suggested retail price of $8.00) brings the sweetness of apple and a zing of horseradish together for a memorable journey for your taste buds. This jam pairs with strong cheeses like Manchego, or on sliced pork among other amazing applications. Both jams are all-natural, gluten free and vegan.
“We’re introducing some very unique flavors at this show and we’re confident consumers will adore these new products,” said Terrapin Ridge Farms’ CEO Mary O’Donnell.