Once again, Wind & Willow will be introducing a hot lineup of new items for 2014. Available January 15 will be Apple Pie Cheeseball & Dessert Mix and Brick Oven Pizza Cheeseball & Appetizer mix. Each flavor is mixed with cream cheese, and the kitchens of Wind & Willow have developed some tasty alternate recipes!
To place an order, call Wind & Willow at 888-427-3235 or your local rep. For a list of other flavors and recipes, check out the website at www.windandwillow.com.
An online service offering on-demand, same-day delivery of wine, spirits, specialty foods, and more has launched in San Francisco. To celebrate its launch, the company is offering San Francisco area residents free same-day delivery. Lasso users can order a bottle of champagne, fresh cheese and charcuterie and have the order delivered in less than two hours or up to 30 days in advance. Available on desktop and through an iPhone app, Lasso currently serves San Francisco, with more markets coming soon. Lasso is the first online service to provide same day delivery of spirits in San Francisco.
“Lasso’s mission is to help reconnect people with the best local stores in their community, starting with artisan beverage and food purveyors,” said Adam Zbar, co-founder and CEO of Lasso. “During our pre-launch trial, we were excited to see unexpectedly fast sales growth and large order sizes validating the strong latent demand and product market fit for our service.”
“We built Lasso to make shopping locally as easy and convenient as shopping online,” added co-founder and CTO Braxton Woodham. “During the hectic holiday season, we offer the fastest and easiest way to host an event and send gifts locally.”
The company also announced it closed a $1.7M seed financing round led by PivotNorth Capital and including investments from Baseline Ventures, U.S. Venture Partners, and Relevance Capital. High profile angel investors include Sukhinder Singh Cassidy, CEO Joyus, former president of Asia/Latin America, Google; Ted Meisel, former CEO Overture (acquired by Yahoo for$1.6B); and Lars Albright and Andy Miller, co-founders of Quattro Wireless (acquired by Apple for $275M). The company will use the funds to develop the service, build technology and scale the business.
“At PivotNorth, we like world-class founders disrupting very large markets with innovations in computer science,” said Tim Connors, PivotNorth’s founder. “Lasso has architected a first-to-market service that connects consumers with local inventory in the $4.7 trillion local retail shopping market.”
Lasso supports small businesses and plays a pivotal role in extending their distribution and providing an important new revenue channel.
“Especially during the holidays, our bandwidth to acquire new customers and distribution channels is limited,” said Ray Bair, owner of Cheese Plus in San Francisco’s Russian Hill neighborhood, which is one of Lasso’s merchant partners at launch. Added Michael Priolo, an owner of The Jug Shop, “Since working with Lasso, we’re pleased to say we’ve seen an increase in our wine and spirit sales, generating thousands of dollars a week in additional revenue for our store.”
To order same day wine, cheese and more, or for more information, visit www.lassoit.com or download the iPhone app:http://bit.ly/12rqRqw. To inquire about joining Lasso’s online marketplace, contact firstname.lastname@example.org. To follow Lasso on Facebook and Twitter, go to http://www.facebook.com/lassoit.com and @lassolocal.
For 2,600 years, the hills of Sabina have been home to the “Oliveti Secolari” the oldest olive trees in Europe. Today, nine historic olive varietals originating in the Sabina hills are blended into the velvety “liquid gold” that is MARCHESI Sabina D.O.P. Extra Virgin Olive Oil. True to its origin, Sabina D.O.P. is aromatic with notes of fresh herbs and artichoke. Sabina D.O.P.boasts an excellent balance of fruit and spice and is smooth on the palate.
The “Sabina” begins at Rome and extends from the left bank of the Tiber River to just past the Sabini Mountains. Its lush, hilly landscape is dotted by medieval villages, castles and ancient monasteries. Yet it’s the olive groves, green valleys and forest laden mountains that dominate this ancient countryside.
SABINA was the first extra virgin olive oil to receive the coveted D.O.P. (Denominazione di Origine Protteta, the Italian designation that indicates that the product is guaranteed to come from a specific limited area of origin). This guarantees the SABINA D.O.P. extra virgin olive oil from MARCHESI is from the designated area of Sabina and that its production and processes result in a final product of the highest quality and integrity.
Po Valley Foods is currently one of only a few importers of Sabina D.O.P.Extra Virgin Olive Oil. It is available in a 500 ml tin with a suggested retail price of $17.95. For further information, contact Po Valley Foods by emailing email@example.com or calling 516-801-4688.
A new line of AngelBowls is appearing in the freezer cases at Sprouts Farmers Market stores this December. By combining the highest quality vegetables with made-from-scratch sauces, AngelBowls frozen entrées serve up great taste with clean ingredients, exceptional value and culinary convenience for the perfect work day lunch or weekday meal component.
The first five AngelBowls (retailing at Sprouts for $4.49) are made with non-GMO ingredients from the veggies themselves to the oil they are cooked in. They’re being sold at Sprouts Farmers Market stores across the country.
The AngelBowl lineup includes Mediterranean Eggplant Parmesan, Roasted Vegetable & Goat Cheese Gratin, Vegetable Bruschetta & Mozzarella, Penne Pasta in Parma Rosa Sauce and Corkscrew Pasta & Creamy Tomato Vodka Sauce.
Served in an eco-friendly bowl packaged in a recyclable outer carton, AngelBowls offer a premium eating experience with vegetables that are uniformly diced, ensuring the perfect flavor combination in every bite. Health conscious consumers can rest assured that they are purchasing the best of the best from the frozen food aisle, as each of the AngelBowls has conscientious levels of sodium and calories, while the clean ingredients and creative sauces provide a burst of flavor that is appealing to even the most discerning palate.
The new AngelBowls brand is a strategic line expansion by parent company, Dominex, which has been providing eggplant products to consumers for more than 25 years. With this latest product introduction, Dominex continues its promise to deliver exceptional taste and flavors with the cleanest of ingredients at an affordable price.
Emmi Roth USA’s Roth®Grand Cru®Original and Roth Grand Cru Reserve each received a bronze medal at this year’s World Cheese Awards in the United Kingdom, bringing the total number of awards won for U.S.-produced cheeses in 2013 to 24, a new record.
The flagship cheese of the Roth product line, Grand Cru is an Alpine-style cheese crafted from fresh, high-quality Wisconsin milk. Drawing from Swiss inspirations, Grand Cru is made in traditional copper vats and carefully cured by Roth cellar masters to reflect the distinct terroir of America’s dairyland. Grand Cru Original, a beautiful melting cheese, is cured at least four months, while Grand Cru Reserve is aged six to eight months to create a robust flavor with earthy and nutty undertones.
“This competition brings together the world’s best cheesemakers, and we are extremely proud that our cheeses continue to receive recognition on a global stage,” said Steve Millard, CEO and President of Emmi Roth USA. “It’s a tribute to the dedication and passion of our cheesemakers and cellar masters who craft and cure our cheeses.”
Emmi Roth’s parent company, Emmi of Switzerland, also took home 17 medals, including three “Super Golds.” Available in the U.S., through Emmi Roth USA, is Kaltbach Cave-Aged Le Gruyère AOP.
Emmi hand selects the very best cheeses from the top Gruyère producers for further aging in the Kaltbach caves. The conditions inside this nature-made sandstone cave are ideal. The cool, humid air aided by a stream running throughout the cave, allows for the cheeses to acquire a dense texture flecked with calcium lactate crystals, a true masterpiece in the art of cheese.
Hosted by the U.K.’s Guild of Fine Food, the World Cheese Awards is the world’s largest cheese event and the most respected competition of its type. This year, 250 judges scored more than 2,700 cheeses from 34 different countries across the globe, including the U.K., France, Belgium, Austria, Switzerland, New Zealand, Spain, and the U.S.
For additional details on awards in 2013 and previous years, visit http://us.emmi.com/.
Wholly Wholesome, which provides natural and organic baked goods, has secured Yoshon certification on its Traditional, Wheat and Spelt Organic Pie Shells. This certification allows Wholly Wholesome Pie Shells to appeal and to satisfy a broader group of consumers with their products. The move to Yoshon certification further aids the brand in its quest to appeal to unique consumer niches with the best quality product—meeting family needs across a wide variety of dietary needs. Today, Wholly Wholesome also represents a growing number of products in the gluten-free, all-natural, kosher and allergy-specific categories.
What is the importance of being Yoshon certified? For situations such as a party where one wants to accommodate everyone, there is no difference in taste between Yoshon and non-Yoshon products. But more importantly, the kosher food industry is beginning to recognize that Yoshon observance is a new, growing trend among kosher consumers. Products marked with Yoshon certification contain only Yoshon grains, including wheat, oats, spelt, rye and barley and meet the requirements of being marked as kosher. Consumers that are Yoshon-only are becoming prominent in the New York and New Jersey areas, as well as other communities in the U.S. and internationally.
“We are always looking to expand our focus on improving options for consumers with specific dietary needs” said Doon Wintz, President of Wholly Wholesome. “The number of kosher consumers is increasing in many parts of the United States, which is what inspired us to pursue this certification. We’ve been focusing on this niche category and are proud to be able to enhance our product line with a product that consumers, both kosher and non-kosher, will enjoy.”
Wholly Wholesome 9-inch Organic Pie Shells come in packs of two in Traditional, Wheat and Spelt varieties, with baking instructions included right on the package. Made naturally, Wholly Wholesome Pie Shells are suitable for any consumer looking for a healthier option.
Brooklyn-based Spelt Right Foods, with roots in the state of Maine, is a finalist in Fresh Direct’s Next BIG Food Thing contest, a crowd funding campaign created to “find the next food idea, product or innovation that could change the food world.”
Spelt Right Foods is at the forefront of creating healthy and delicious breads, bagels, pizza dough and snacks made with the ancient grain spelt. Spelt, once lost in obscurity, is experiencing a resurgence in popularity because of its depth of flavor, health benefits and ease of digestibility. Spelt Right was founded in a small mill in Maine in 2008 producing products for northern New England customers. In 2012, Spelt Right moved to Brooklyn, NY joining with partners seasoned in the food industry, to expand the product line and distribution network of this mission-based food company.
Spelt Right’s founder, Beth George, created the product line because of a need to fill a void for her young son who has significant food sensitivities, especially to common wheat and many artificial additives. “I soon realized that my son was not the only one who needs great tasting, healthy bread products that are made with alternative grains and real ingredients. There are legions of consumers seeking tasty breads that are made with good clean and easily digestible ingredients, not fillers and a list of chemicals so long we need a chemistry textbook to decipher them.”
Spelt Right products are made with organic spelt, and are complemented by simple, pure, Non-GMO certified ingredients. Spelt Right has won fans from across the country through its on-line store. The products are distributed to cafes, colleges, Whole Foods Markets, specialty, health food, and kosher stores throughout New England, New York, and New Jersey.
With the intent to expand the reach of Spelt Right and make spelt a staple in most American kitchens, Beth George recognizes the need for more infrastructure and knowledge to increase spelt production in the United States.
Through funds raised in the RocketHub crowdfunding platform, Spelt Right plans to continue its collaboration with the University of Maine extension program for additional studies for the cultivation of spelt, particularly in regard to underutilized farmland in the northeast. These studies would be available to farms seeking a working knowledge of growing this alternative and viable crop. In addition to creating great tasting Spelt Right products and promoting the cultivation of spelt, Beth George promotes the sharing of information on the connection between diet and behavior, learning, and health, a topic closely aligned with the origins of Spelt Right. She volunteers for the Feingold Association providing outreach on this topic.
The Next BIG Food Thing contest winner will be chosen based on a range of criteria including – amount of funds raised, funder engagement, and overall quality of the idea. The business with the winning idea will receive $10,000 and the chance to partner with FreshDirect, a food supplier in metropolitan New York and Philadelphia. Two runners-up will receive $2,500 each to fund their businesses. The judges include David McInerney, the co-founder of FreshDirect; Geoff Bartakovics, the CEO of Tasting Table; Natasha Case, the CEO of Coolhaus; Sarah Copeland, the food director of Real Simple; and John Craven, the founder of BevNet.
Chobani, maker of America’s No. 1–selling Greek Yogurt brand, is poised to revolutionize the dairy aisle again with the launch of Chobani Simply 100™ Greek Yogurt, the first and only 100-calorie authentic strained Greek yogurt made with only natural ingredients.
Available in six flavors — blueberry, strawberry, pineapple, peach, black cherry and vanilla — Chobani Simply 100 yogurt gives calorie-conscious consumers what they’ve been craving — a wholesome, delicious 100-calorie Greek yogurt made without artificial sweeteners.
“Our food philosophy is essential to our brand and evident in everything we make, say and do. Anything with the Chobani name has to be delicious, nutritious, made with only natural ingredients and accessible to everyone,” said Hamdi Ulukaya, Founder and CEO of Chobani. “Until now, consumers looking for a 100-calorie Greek yogurt with natural ingredients haven’t had an option. For us, it’s about being best to market — and we think the time we’ve spent perfecting Chobani Simply 100 has resulted in a product worth the wait.”
As with all Chobani products, Chobani Simply 100 Greek Yogurt is made with milk, real fruit, and live and active cultures. To achieve the best balance of taste, calories and nutrition, this innovation features a proprietary blend of three natural sweeteners — monk fruit, stevia leaf extract and evaporated cane juice.
Each delicious 100-calorie cup is an excellent source of protein (12 grams) and fiber (5 grams), is a good source of calcium, and contains 0 grams of fat.
Chobani Simply 100 Greek Yogurt is available in 5.3-ounce single-serve cups, four-count multipacks and a 32-ounce size in vanilla. Chobani Simply 100 has a suggested retail price of $1.29 per cup and will be available nationwide starting this month.
Marking its 125th year as a food industry innovator, McCormick & Company, Incorporated kicked off a yearlong celebration of the tastes that bring us together with the unveiling of its McCormick® Flavor Forecast® 2014: 125th Anniversary Edition.
The report, developed annually by McCormick experts around the world, highlights five top food trends and more than a dozen emerging flavors predicted to impact the way we eat in the coming years. First launched in 2000, this anniversary edition explores how today’s unparalleled connectivity is driving faster-than-ever adoption of new trends and tastes around the globe.
One such trend is the growing obsession with chilies. “Everywhere we looked, people have a growing fascination with the delicious range of flavors and heat chile peppers deliver,” said McCormick Executive Chef Kevan Vetter. “In the U.S., cooks are embracing exciting new varieties like the aji amarillo from Peru, which is prized for its sizzling heat and surprisingly full-bodied, fruity notes.”
These emerging trends and flavors highlighted in the McCormick Flavor Forecast 2014 offer a taste of what’s next on the global menu:
Chilies Obsession: Food lovers everywhere are seeking out their next big chile thrill.
Modern Masala: Indian food is finally having its moment, breaking free of its traditional confines with modern interpretations.
Clever Compact Cooking: Proving that big flavors can come from small spaces, cooks in urban kitchens are making the most of what’s available.
Mexican World Tour: Mexican flavors are making their way around the globe, with people everywhere discovering new aspects of this bright, casual cuisine.
Charmed by Brazil: The world’s attraction to Brazilian cuisine is heating up, thanks to its seductive mix of global and native influences.
Aji Amarillo: A hot Peruvian yellow chile with bold, fruity flavor.
Kashmiri Masala: An often homemade blend of spices from northern India featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger.
Tea: Not just for sipping anymore, this natural ingredient is making its way into rubs, broths and marinades.
Chamoy Sauce: A unique Mexican condiment—made from apricot, lime, chilies and spices—just beginning to gain a following in the U.S.
Cassava Flour: Also known as manioc or tapioca flour, this gluten-free alternative is a Brazilian staple prized for its versatility.
Visit www.FlavorForecast.com for 12 more flavors to watch in 2014 and beyond.
Glenmorangie Single Malt Scotch Whisky has partnered with charity auction website Charitybuzz to auction a rare bottle of Glenmorangie 1963. Bidding is open through December 13 at https://www.charitybuzz.com/glenmorangie1963 with proceeds to benefit the American Forests conservation organization.
Fifty bottles of this iconic single malt, the world’s first extra-matured whisky, were recently discovered in a hidden corner of one of Glenmorangie’s warehouses.This pioneering expression was first distilled in 1963, extra-matured in Spanish Oloroso Sherry casks for almost two years before being released in 1987.
The re-release celebrates Glenmorangie’s use of wood finishing in the whisky development process and will be offered in a commemorative bottle fitting of its 1960s heritage. The labels, collar and cork are made of the purest .925 solid silver. Each of the bottles is engraved with a unique number and is presented in a metal “time capsule”-style box. The box has a polished oak wood interior, and contains a luxurious booklet customized with a hand-signed note of authenticity from Dr. Bill Lumsden, Glenmorangie’s celebrated Director of Distilling, Whisky Creation & Whisky Stocks.
Commenting on the auction, Dr. Lumsden said: “The majority of the wood we use does come from the Ozark Mountains in Missouri. We take our environmental credentials very seriously and recognizing that wood is the most important factor in determining the quality of our single malt, we are very keen to ensure that our casks are sourced in a sustainable way.”
Maxime Balay, Glenmorangie Brand Director, added “Glenmorangie 1963 clearly highlights our commitment to innovation as well as our unparalleled pursuit of perfection to craft unnecessarily well-made whiskies.”
Of the 50 remaining bottles, only 20 will be available in the United States, making the charity auction with Charitybuzz of keen interest to key whisky enthusiasts.