By Lorrie Baumann
Stonewall Kitchen is known across the U.S. as the maker of a range of specialty foods products that runs from mixes for breakfast classics like blueberry muffins and chocolate chip scones to dessert sauces and confections, but in the Northeastern United States, the brand also belongs to 10 retail stores that have become recreation destinations for New England tourists as well as local shoppers. “It’s just a neat part of our business. As we think about food businesses in general, there are not a lot who can go to customers with the empathy that comes from operating stores themselves. We can say things to other retailers like, ‘We know that this pricing can work for you because it works in our retail stores,’” said John Stiker, Stonewall Kitchen’s Chief Executive Officer for the past 18 months. With his background in consumer packaged goods rather than in retailing, he came to Stonewall Kitchen unsure about how the retail operation fit into Stonewall Kitchen’s overall business, but he’s come to appreciate the role it plays in keeping the company in sympathy both with its customers and with consumers. Consumers, in turn, have given the Stonewall Kitchen stores a role in their weekend and vacation plans, their social media posts and the recipes in their lifestyle blogs. “It’s a big part of how guests get to know the brand,” Stiker said.
Mornings start at the Stonewall Kitchen stores with the opening of up to 100 jars to be sampled that day. “If you want to try something that’s not open, we’ll open it for you,” Stiker said.
That sampling yields not only enthusiastic customers but also a wealth of market research that the company uses in its product development. “In 10 stores, we generate 4 million samples a year. That’s not something that other food companies have the ability to do,” Stiker said. Test kitchens in three of the stores have regular sampling programs in which they seek customer reactions to products in development. “It’s a neat part of the business that we think is crucial to the brand in establishing our heritage and authenticity,” Stiker said.
Merchandising is also a huge part of Stonewall Kitchen’s efforts to create a guest experience that will bring customers back time and again to see what’s new and interesting in the store. “When you come in, you see something different than what you saw two months ago,” Stiker said. “Five times a year, the company’s merchandising team sets up four or five seasonal display tables in the smaller stores and up to 10 in the York location. Each merchandise story is designed to be a visually interesting evocation of a theme that’s decided a season or two ahead of time. Each combines food products made by Stonewall Kitchen, food products made by other companies, soft goods such as tea towels and table linens, hard goods such as gift items and cooking tools and items that are just there as props to support the theme. That might be a model sailboat for a sailing theme or a tiki torch for a grilling-themed display.
The displays give consumers ideas about items they could add to their baskets to complement the corn bread mix or dessert sauce they came in for and they encourage guests to explore the whole store rather than picking up a quick jar of jam and leaving with just that. The product selection varies greatly depending on the theme, the season and Stonewall Kitchen’s new product introductions. For fall, it’ll generally include products made with apple cider flavors, for instance, while holiday displays will almost certainly include confections, and in the summer, Stonewall Kitchen barbecue sauces will probably be featured. “For most of those seasons we have products we launch that are specific to those seasons,” Stiker said.
Our retail stores are really the epitome of our brand. It [Our merchandising] brings to life the fact that we are a lifestyle brand aimed at inspiring, encouraging and exciting the at home chef. Everything we do is aimed at showing even the novice cook how easily they can impress guests with outstanding food and can entertain in style. Much of our non-Stonewall Kitchen product is selected and placed with our seasonal stories to inspire our guests on how to bring together a look or a feeling to their get together or party, added Janine Somers, Stonewall Kitchen’s Director of Marketing.
Stonewall Kitchen its new products this year at the Summer Fancy Food Show. “We think we’ve got a great lineup planned for July of 2016. Some of it plays off what we started in January 2016, when we launched our first organic products. They have been just fabulously received, great blockbusters,” Stiker said. They include a pair of barbecue sauces, Honey Miso Barbecue and Sesame Teriyaki Sauce, and an organic Honey Orange Balsamic Salad Dressing. “It’s yummy,” Stiker commented.
For breakfast, a strength of Stonewall Kitchen’s product line, there’s also an Organic Pancake and Waffle Mix and an Organic Stonewall Scone Mix. “Both of which are delicious,” Stiker said.
Stonewall Kitchen will also be offering more very spicy condiments to appeal to more adventurous eaters, including Spicy Chili Bacon Jam that will appeal to the many current fans of the company’s savory jams, which do extremely well in the market, with Hot Pepper Jelly and Red Pepper Jelly among Stonewall Kitchen’s best sellers and its Maple Bacon Onion Jam, which is popular on pizza and also as an addition to a peanut butter and jelly sandwich, according to Stiker. “Spicy Chili Bacon Jam should be able to do a lot of that,” he said.
For the dedicated chili-heads, Stonewall Kitchen will be offering Ghost Pepper Salsa. “It’s going to have a lot of heat to it,” Stiker said. It’s so hot that the company’s usual 28-employee tasting panel couldn’t really wrap their mouths around it enthusiastically enough to approve it for production, so Stonewall Kitchen called together a volunteer group of people who already knew that they liked a really hot salsa and let them try it. “That’s when we realized we had a winner,” Stiker said. “It’s an absolutely terrific but very hot salsa.” To quench thirst without putting out the fire after a taste of the Ghost Pepper Salsa, Stonewall Kitchen is introducing Spicy Margarita Mixer.
For home cooks who want traditional taste without the traditional time commitment, Stonewall Kitchen is expanding its Meal Starter line with Yankee Pot Roast Meal Starter.“It’s pretty much exactly what you’d expect a meal starter for a Yankee pot roast to have,” Stiker says. “The home cook just adds the beef.”
The new product introductions include a number of other items from Farmhouse Cheesy Grits for breakfast to Creme de Menthe Chocolate Sauce that are also extensions of the kinds of products we expect from Stonewall Kitchen, and you’ll be able to taste them all by visiting the Stonewall Kitchen booth at the show, but while you’re there, be sure also to note new 2-ounce grab-and-go packaging for the company’s Ultimate Snack Mix and Spicy Ultimate Snack Mix. The Stonewall Kitchen snack mixes represent the gourmet indulgence end of the snack food spectrum, and these new products are designed as a convenient snack solution for the American consumer who wants a quick pick-me-up on the go. They’ll display well on a countertop or next to the cash register, Stiker said.
By Lorrie Baumann
The conventional supermarket may be doomed by competition with online retailers and delivery services and by Americans’ search for authenticity in the foods they eat, according to Anthony Bourdain, a featured speaker at this year’s Dairy-Deli-Bake Seminar & Expo.
Dairy-Deli-Bake is a production of the International Dairy, Deli and Bakery Association, and the trade show was held June 5-7 in Houston, Texas. Next year’s event is scheduled for June 4-6 in Anaheim.
Bourdain pointed out the rapid evolution of Americans’ interest in their food, which has helped propel his career into the stratosphere. “Eighteen years ago, I was dunking French fries for a living, more or less,” he told a packed theater. “Life was relatively good, but I was quite certain that I would never see Vietnam, for instance.”
Today, Bourdain is better known as a best-selling author, television host and executive producer of CNN’s “Parts Unknown” than as the chef he was before “Kitchen Confidential,” his memoir of his young days in restaurant kitchens, became an unexpected best-seller. He is currently developing a New York City food hall modeled after a Singapore street market, a collection of small market stalls, where shoppers will buy fresh and freshly prepared products from a variety of vendors. The project is now projected to open in 2018, and in preparation, Bourdain has been giving a lot of thought to the kind of food Americans want to eat and how they want to shop for it.
He pointed out in his talk to the Dairy-Deli-Bake attendees that the American culinary tastes are evolving rapidly and pointed to the growing importance of organic produce in today’s supermarkets and to the popularity of kale as an example. “Kale, who used to eat kale? It was garbage,” he said.
“Mario Batali was among the first to harness the power of television celebrity. He opened Babbo and started serving hooves and snouts, brains and kidneys, which is to say authentic Italian food the way they made it in Italy. No one was asking for this in America. Mario created a a market for that,” Bourdain said. “Everybody wants that now. This was entirely a chef-led thing. We care about who’s making our food now, for the first time in history. We also care about where our food comes from. We never cared about that before.”
“It’s been good for your industry. I well remember supermarkets and delis of the past where you walked in and there was two types of bread – Wonder Bread and some other stuff. Fresh herbs were never to be seen,” he noted.
Now, though, supermarket chains can’t keep up with the speed of this evolution, challenged as they are by the rapid development of options in the food marketplace such as meal kit delivery services and online grocers. In New York City, for instance, his grocery store shopping is already limited primarily to fresh ingredients, since he can have anything nonperishable that’s heavy or awkward to carried simply delivered to his apartment. “If it’s not perishable, and I don’t need to squeeze it, I’m buying it online,” he said. “I’m not trusting anyone to pick out my cheese for me. I want to poke that…. Can you keep up? I think you’re going to have to change and specialize.”
Bourdain predicts that supermarkets may eventually continue to exist only as either a virtual space or as a collection of specialty shops within stores – the concept behind his market. American consumers will always want to shop for their meat, their cheeses and their fish in person because they’ll want to be sure that they’re getting fresh product, but they’ll want to buy their meat from a specialty butcher who will sell them organ meats and specialty cuts rather than just the muscle cuts that supermarket meat counters typically offer today and that offer very little challenge to a cook eager to impress friends with demonstrations of culinary skill, Bourdain predicted. “I can train a reasonably intelligent poodle how to cook a filet mignon. I would rather be complimented on a cheek or a hoof,” he said.
Young people in particular are now following the lead of a new generation of rising celebrity chefs who aren’t so much interested in easy preparations of luxury ingredients. These chefs are increasingly likely to have come from an Asian or Hispanic family background and to have grown up in an ethnically diverse neighborhood, and they’re now often celebrating simple bowls of noodles or street tacos with interesting flavors rather than the traditional American dishes – the foods they grew up eating in their homes and neighborhoods. He noted that 78 percent of Houston residents under the age of 30 are not of Anglo-Saxon family origin. “That’s a hell of a lot of people who grew up eating something other than meat loaf,” he said.
The young people who are following these young chefs are driven by an intense search for authenticity in their food, according to Bourdain. “What are people looking for in food now? What are they valuing? It has changed. I think what people are looking for more than anything else is perceived authenticity. They want that sense that they’re getting the real thing, the real deal,” he said.
For today’s grocer, the key to remaining relevant in the face of this rapidly evolving food marketplace might be to emulate the traditional cooks who spend their whole culinary lives doing one kind of food, sometimes through more than one generation, and, through practice, learn how to do that food very well, he said. “Find the thing you do better than anyone else…. Ask yourself what you’re good at first. That’s the way to relevance – asking yourself what you can do that the person across the street can’t do or won’t do,” he said.
“Swim against the current,” he advised. “Decide you’re not going to do what everyone else is doing just as well…. A certain level of fearlessness is required here – and confidence in yourself.”
The chief state agriculture officials from around the country praised the House of Representatives today for passing bipartisan, national legislation on the disclosure of genetically engineered ingredients. National Association of State Departments of Agriculture (NASDA) CEO Dr. Barbara P. Glenn issued the following statement on the bill’s passage:
“We thank Congress for working together over the past year, finding shared values, and passing a solution to stop a burdensome fifty-state patchwork of GMO labeling laws. This legislation reaffirms the safety of genetic improvements of today’s agriculture, while providing American consumers with marketing information about the ingredients of their food. We look forward to President Obama signing this legislation into law and we stand ready to work with the U.S. Department of Agriculture to successfully implement this measure. ”
NASDA is a nonpartisan, nonprofit association which represents the elected and appointed commissioners, secretaries, and directors of the departments of agriculture in all fifty states and four U.S. territories.
By Lorrie Baumann
Guilt is not among the ingredients for this year’s introductions of specialty chocolates. Along with interesting flavors, chocolatiers are bringing products to the market that have a good story to tell to consumers with a wide range of concerns about which chocolate treat they can enjoy in good conscience.
Chuao Chocolatier’s new Enamored line of organic Fair Trade chocolates in three fruit-forward flavors with floral notes: Raspberry Rose, Coconut Hibiscus and Blueberry Lavender. As their names suggest, Raspberry Rose is made with radiant raspberries sugared with rose petals, Blueberry Lavender is made with blueberries lightly infused with lavender, and Coconut Hibiscus offers creamy coconut with a hint of hibiscus.
The line was created by the brand’s Master Chef and Co-Founder Michael Antonorsi as a tribute to women. “With the Enamored Collection, we wanted to create a product that celebrated ‘you,’ because who you are is enough,” said Antonorsi. “Spreading joy is the intention behind everything we do, and with this new collection we hope to bring a moment of joy to every person who experiences it.”
The Enamored line launched in June, and a percentage of sales goes to Girls, Inc., which shares the brand’s ideals of empowering women. “Girls Inc. is focused on empowering girls to discover their strengths and thrive,” said Judy Vredenburgh, President and CEO of Girls Inc. “This includes helping them build confidence and a positive self-image. We are thrilled to partner with Chuao Chocolatier as they launch this new line that celebrates women and inspires them to do just that.”
Chuao Chocolatier’s new line of bars are made with non-GMO ingredients. The suggested retail price is $7.00. For more information, visit Chuao Chocolatier’s booth at the Summer Fancy Food Show or visit www.ChuaoChocolatier.com.
Abdallah Chocolates is at the Summer Fancy Food Show with flavors we’ve seen before from the company, including its Caramel Almond Coconut, Sugar Free Caramel, Pecan Grizzly and English Toffee chocolates. The absence of a new flavor is due to the company’s construction this year of a new 90,000 square foot facility that’s been taking attention away from product development for the past several months, said National Sales Manager Madonna Schmitz.
The company is expecting to move into its new facility late this summer and to have the production lines running by the first of September, she added. For more information, visit the company’s booth at the Summer Fancy Food Show or visit www.abdallahcandies.com.
Sulpice Chocolat is a start-up company that’s sticking with the traditional flavors of a high-quality peanut butter cup but adding a boost of nutrition. A three-piece serving includes 7g of protein and 3g of fiber – attributes we associate more with nutrition bars than with candy, but this is very definitely a treat that feels like an indulgence. “We’re trying to make the candy aisle better for you,” said Anne Shaeffer, half of the husband and wife team that founded Sulpice Chocolat. For more information, call 630.301.2345 or visit www.sulpicechocolat.com.
Laima Chocolates’ Cheese Chocolate is made in Latvia with white chocolate and real cheese. The company also makes a full line of dessert-flavor chocolates, including Creme Brulee, Key Lime Pie and Tiramisu covered with dark chocolate. A 3.5-ounce bar of the Cheese Chocolate retails for $4.99. It’s been sold in the U.S. for many years in ethnic markets, and it’s been more widely offered by Aero-Cos for the past four or five years. Distributed in the United States by Aero-Cos International, the Laima Chocolates products are made by Orkla Confectionery & Snacks.
Heavenly Caramels Coconut Caramels, Pecan Caramels and Vanilla Sea Salt Caramels covered with chocolate are the newest product introduction from Utah-based J. Morgan’s Confections. A 4.2-ounce bag retails for $3.49 to $3.99.
The Heavenly Caramels line also includes several products that aren’t covered in chocolate and that feature flavors you wouldn’t necessarily associate with caramel, including Cinnamon Caramel, Old English Licorice Caramel, Coconut Caramel, Caramel Apple, Vanilla Sea Salt Caramel and Butter Caramel. Each 4.7-ounce bag of these varieties retails for $3.49. For more information, call 801.688.4999 or visit www.jmorganconfections.com.
This story was originally published in the June 2016 issue of Gourmet News.
By Lorrie Baumann
Natural foods manufacturers have been very busy this year thinking up ways to cater nutritious snacks for a generation that’s making frequent snacks a regular part of their eating plan. This new generation of better-for-you snacks launched at this year’s Natural Products Expo West, held March 9-13 in Anaheim, California, offers clean labels, nutrition density and bright, savory flavors.
Wilde Bars, for instance is a line of Paleo-friendly meat snacks that will appeal to carnivores looking for a protein boost. Each slow-baked lean meat bar with superfruits, vegetables and ancient grains contains just 100 calories and delivers 10 grams of protein with low fat and low sodium. The bars are made with a proprietary baking process that allows the use of lean meats such as premium chicken and turkey – the bison and beef bars are made with sirloin – rather than the fatty cuts often used for other meat bars. The bars’ shelf life is 12 months, and they retail for $2.49 to $2.79.
Caveman offers similar Paleo-inspired meat snacks for protein-craving snackers. Three flavors of Chicken Primal Bites – Sun-dried Tomato and Kale, Toasted Sesame Ginger and Habanero Green Chile – deliver 30 grams of protein for a 2.5-ounce pouch that contains 2.5 servings. The bite-size snacks are made of pure chicken infused with other healthy ingredients to make a meat snack that the company considers a little more accessible than jerky. Each pouch retails for $6.99, and the snacks have a 12-month shelf life.
Caveman also launched a line of protein bars five months ago that’s doing very well with consumers, according to Chief Marketing Officer Jim Taschetta. “It really is revolutionizing the protein bar market,” he said. “You can use Paleo principles to make really delicious foods. You don’t have to sacrifice.” These are no-compromise protein bars with no preservatives and no added sugars. Unlike many of the protein bars on the market, the protein in these comes from chicken rather than whey or soy isolates. Chicken, which has a lower carbon footprint and requires less water than beef or bison, also has a milder flavor that doesn’t compete with spices and other ingredients that provide variety. The Blueberry Pepper flavor, for instance, is made from chicken, blueberries and spices, and that’s all, Taschetta said.
A new flavor, Honey BBQ, launches in May. “It’s one of the most popular flavors on the mainstream market, but we’ve come up with it with really clean ingredients,” Taschetta said. Each bar retails for $2.89.
For those who want protein without meat, GrandyOats offers a line of organic snacks from its solar-powered plant in Maine. Garlic Herb Cashews and Maple Roasted Cashews are the top-selling products in their line of roasted nuts, while High Antioxidant Trail Mix is the company’s best-selling trail mix.
The Maple Roasted Cashews are made with locally sourced maple syrup, and the High Antioxidant Trail Mix was voted the #1 Quick Fix food by Sierra and Mother Earth News magazines. The trail mix combines goji berries, mulberries, jumbo raisins, cranberries, almonds, walnuts and pumpkin seeds, and a 1/4-cup serving delivers 4 grams of protein in a 150-calorie snack.
GrandyOats’ move into its new solar-powered facility will allow the company to dedicate a portion of its plant as a gluten-free facility, and we can expect to see a whole gluten-free line from the company soon, including all of its bulk roasted nuts and trail mixes.
HempsGood offers three flavors of a snack product called HempSeed Bhang: Thai Coconut Lemongrass, Southwest Barbecue and Sweet Cinnamon. These flavored hemp seed products are packaged in “stickpacks,” pouches about the size of a candy bar from which the crunchy mix of unshelled and shelled hemp seeds is poured. HempSeed Bhang is gluten free, vegan and low in sugar, and each 20-gram stickpack delivers 7 grams of protein as well as Omega 3, 6 and 9 oils. HempSeed Bhang is a natural source of dietary fiber and has no artificial ingredients.
popchips are a healthier alternative to fried potato chips. The newest varieties, popchips RIDGES are crinkle-cut potato chips with 55 percent less calories and 72 percent less fat than ordinary ruffled potato chips. The four newest flavors are Salted, Cheddar & Sour Cream, Tangy Barbeque and Chili Cheese. popchips RIDGES are packaged in two sizes: the 3-ounce bag retails for $2.99 and the .8-ounce single-serve size retails for $1.19.
Natierra delivers crunch without compromise with seven flavors of Chia Crunch. These gluten-free and non-GMO disks are made from freeze-dried chia seeds and superfoods for crunchy texture and intense flavor without added sugar. They’re gluten free, organic and fair trade with 90 calories and 2 grams of protein in a single-serve pouch that retails for $4.99.
This story was originally published in the May 2016 issue of Gourmet News.
KeHE Distributors, LLC (KeHE) has named Timothy J. Wiggins as its new Chief Financial Officer, effective July 11.
In his new role, Wiggins will be responsible for leading all aspects of KeHE’s finance function and strategic planning, as well as business unit and subsidiary performance. He will also serve as a member of the board of directors of World Finer Foods, a KeHE subsidiary, and as a member of the advisory board to Tree of Life Canada.
“After an extensive nationwide search, we are pleased to welcome Tim Wiggins to the team,” said Brandon Barnholt, President and CEO, KeHE. “Tim brings a depth of financial experience in the public and private sectors that will be valuable as we continue to drive shareholder value. Just as important, Tim is an excellent cultural fit due to his commitment to the development of people and a desire to help us live out our mission and values.”
“I am delighted to be joining such an outstanding organization,” added Wiggins. “KeHE’s mission, vision and values resonate deeply with me, and I look forward to contributing to this important work.”
Prior to joining KeHE, Wiggins served as senior vice president and chief financial officer at DeVry Education Group. He is a CPA and holds a Bachelor of Arts in accounting from Michigan State University.
For more information, visit www.KeHE.com.
By Lorrie Baumann
Renowned New York bakery, Junior’s Cheesecake and Desserts, is gaining traction in the retail marketplace after opening a 103,000 square foot baking facility in Burlington, New Jersey, that gave the company the capacity to expand beyond supplying its own restaurants with cheesecakes that have been consistently voted New York’s best.
“We’re really excited about the progress that Junior’s has made in the past year. We have successfully transitioned our business from our Brooklyn facility to a state-of-the art facility in Burlington, New Jersey,” said Alan Rosen, the company’s third-generation Owner. “The best part is that we have more room to make our desserts the same way we have in Brooklyn for more than 65 years. I can proudly say that the recipe has not changed one ounce.”
New York has voted Junior’s cheesecakes the best the city has to offer every year since the early 1970s, and Junior’s is still using the same cheesecake recipe developed by Rosen’s grandfather, Harry Rosen, who opened his first restaurant on election day in 1950 with the idea that if Junior’s was going to be a great New York restaurant, it needed to serve great cheesecake.
Junior’s still operates four restaurants, soon to be five, as well as the bakery. Three are in New York City – one in Brooklyn, one in Times Square and one in Grand Central Terminal. The fourth is in Foxwoods, Connecticut, and there’s one coming in Boca Raton, Florida. Junior’s also has satellites in South Korea and in the Barclay’s Center in Brooklyn.
“Over the past year, we have found ourselves in both bakery sections and frozen sections, depending on the needs of the retailer. Wegmans, Kroger, Tops Friendly Markets, ACME Markets, Stop & Shop – we are well represented in the New York market, including upstate,” Rosen said. “We are growing, but we still listen to the needs of our customers. In the past six months, we’ve gained retail distribution in over 1,500 stores, and we look forward to bringing to the whole country what New Yorkers have known forever – you haven’t really lived until you’ve tasted cheesecake from Junior’s.”
New for this year, Junior’s Cheesecake is featuring its six-inch Apple Crumb Cheesecake, seasonal specialties, and of course, traditional New York cheesecakes in 10 varieties. In addition to cheesecakes, Junior’s Cheesecake and Desserts also offers layer cakes, loaf cakes, shortcakes and tiramisu as well as seasonal specialties for any sweet occasion. “We are a full line bakery,” Rosen said. “We even customize items for special customers.”
Golden Cannoli is a 40-year old second generation family owned business and makers of premium cannoli shells, chips and fillings. It is continuing to expand with great success in all trade channels with the production of ‘The Original Cannoli Chip,’ a crispy snack chip. The company plans to make cannoli “an everyday snack experience.”
Golden has found great success in the bakery department with cannoli chips and dip over last three years, with sales growing over 100 percent per year. This item has created more cannoli awareness and offered opportunities for continued expansion into other market locations. With the launch of the cannoli chip, the entire cannoli category has improved across the country, with Golden leading the industry.
The snack chip is sold in 5-ounce and 14-ounce bags, and the chips contain no artificial ingredients, no trans fats, no preservatives and are nut-free. The product will be sold as a retail snack in supermarkets, delis and in specialty departments coast to coast. Golden Cannoli intends to launch “limited batch” flavors throughout the year and continue to innovate far beyond expectations.
Besides its quality cannoli products and packaging, the company has been recognized for impeccable customer service, commitment to quality and on-time deliveries. Golden plans to launch these snack chips coast to coast in the third quarter of 2016, and offers support in development, private label and creative solutions for point of sales.
For more information, email Owner and Chief Sales and Marketing Officer Valerie Bono at firstname.lastname@example.org.
Not only are charcuterie boards easy to prepare , they work for every season. Whether a spring brunch, a summer pool party, or the ever-busy winter holidays , they are always a great option for entertaining.
Sometimes building a charcuterie board can be a bit intimidating. Where do you start? Columbus makes it easier for you with its Charcuterie Sampler, which provides a variety of four delicious salami : Calabrese, Genoa, Italian Dry and Sopressata. These four styles give diverse flavor profiles that range from a slow mild heat to fresh garlic and even hints of fennel. Both the Italian Dry and Sopressata are a thicker cut, creating a mouth-feel akin to a hand-cut slice (without the work!). All you need to do is add some accompaniments . The key is variety and balance with a focus on foods that complement each other without overwhelming the palate.
Calabrese is a zesty salame made with red bell peppers. Enjoy it with a hard cheese like Parmigiano Reggiano. Wash it down with an IPA or a Syrah.
Genoa is a mild salame seasoned with wine and garlic. Add a softer cheese, like fontina or fresh goat cheese for a different texture. They go well with a chilled Sauvignon Blanc or Pilsner.
Italian Dry is the company’s San Francisco classic salame that pairs well with a hard sheep-milk cheese like pecorino romano. This combination works well with Pinot Noirs, Pilsners and Pale Ales.
Sopressata brings flavors of sweet fennel and chili pepper. Combine with a harder cow cheese like grana padano. Savor it with a glass of Pinot Grigio.
You can also include other delicious cured meats like prosciutto or coppa to your board. Here are some other suggestions for your mouth-watering charcuterie platter:
That’s it! Just start with the best craft meats, include complementary cheese, breads and spreads that provide different textures and flavors, pop open bottles of wine and beer, and enjoy the gathering.
At the annual International Dairy Deli Bakery Association (IDDBA) Show in Houston, Texas, Nestlé Professional® featured four key culinary and insight driven categories in its booth, designed to help deli operators create a destination that competes with restaurants.
“People want to be wowed wherever they go, and at Nestlé, we are driven by this simple truth,” said Todd Muller, Business Development Manager at Nestlé Professional. “With culinary expertise and support plus extensive market knowledge and insights, we are equipped to help delis and bakeries provide restaurant-quality offerings that meet the evolving tastes — and expectations — of consumers.”
According to Datassential, 84 percent of consumers are interested in purchasing supermarket deli “meals at home” at least one day a week. To support deli operators cater to these customers and maximize margins by repurposing extra protein to cut down waste, Nestlé Professional launched Home Meal Solution Kits at the IDDBA show.
Varieties include: Chipotle Macaroni and Cheese, Stroganoff and Tuscan Style Cavatappi. Another new product line was showcased: Minor’s® Ready to Flavor™ bases, and sauces concentrates. These products are tested Ready-to-Eat, which means they are edible without any additional preparation to achieve food safety. Operators can now add the trusted Minor’s flavor to hot or cold applications without the added step of cooking or equipment restrictions.
The third corner featured Nestlé® Branded Dessert Ingredients customers know and enjoy. Nestlé’s consumer-loved dessert toppings make great additions to traditional and innovative bakery items that command premium price points. Operators can elevate bakery items and drive sales by adding variety and brand familiarity with quality ingredients, including: Butterfinger®, Nestlé® Crunch® and Toll House® Morsels.
For the final corner of the booth, Nestlé Professional worked with Datassential to provide one-on-one insights-based consultation with the Firefly tool. This tool indexes more than 1.3 million foodservice locations, and operators were able to enter their ZIP codes and see the top trending flavors in a given market. Nestlé representatives then take that data and create personalized Radius Reports to support customers in finding profitable opportunities.