By Lorrie Baumann
“Goats are getting a lot of love tonight,” Big Picture Farm Co-founder Lucas Farrell observed as he accepted the sofi Award for Outstanding New Product for 2015 for Raspberry Rhubarb Goat Milk Caramels together with Co-founder Louisa Conrad. The two started their farm in the fall of 2010 with just four goats and now have 44, who were very happy to see Farrell back at home after the conclusion of this year’s Summer Fancy Food Show. “They were very happy to see us. They’re going to go on new pastures, and I’ve got to mow the old ones,” Farrell said.
The show was a commercial as well as critical success for Big Picture Farm, which also won a sofi Award this year in the Outstanding Confection category for Goat Milk Chai Caramels. Big Picture Farm previously won a sofi in 2011 for its Sea Salt and Bourbon Vanilla Caramel, and the chai caramels also won a Good Food Award in 2013. During the three days of this year’s show, Big Picture took “a fair amount” of orders, both from current customers and some new ones who stopped by for a taste after the sofi Awards ceremony, Farrell said. “It helps bring people who might otherwise not stop at our booth to come over and put a caramel in their mouth,” he said. “That’s our main selling point, when they taste it.”
Continuing the goat love, Fat Toad Farm Goat’s Milk Caramels won the 2015 sofi Award for Outstanding Product Line. Fat Toad Farm is run by husband and wife team Steve Reid and Judith Irving, their daughter Calley Hastings, and three employees. “We’re from Vermont,” Hastings said as she accepted the award. “Our family is back there working the goats so we get to be here.”
The awards were presented by Chef Alex Guarnaschelli, an Iron Chef and frequent judge on Chopped, who substituted for Ted Allen from Chopped, who had been scheduled to host the ceremony but sent a video presentation in his stead. “You know how much I love food I’m eating, and you know I’m quite passionate about it,” she said. “I really love food, sometimes too much, and nothing gives me more joy than to eat food made by people who love it too.”
Awards were presented in 32 categories, with winners selected from more than 2,700 entries. Products were tasted and judged by a panel that included journalists and restaurateurs to select finalists, while the winners of the gold trophies were selected by the votes of retailers and distributors who tasted the products during the show.
Callie’s Charleston Biscuits took home two sofi Awards for Outstanding Frozen Savory, which went to the company’s Country Ham Biscuits, and for Outstanding Bread, Muffin, Granola, or Cereal, which went to Cheese and Chive Biscuits. There was a tie for the sofi for Outstanding Cooking, Dipping or Finishing Sauce, and dual sofis went to Charissa for Authentic Moroccan Seasoning and to Kitchens of Africa for Zanzibar.
Three Lone Mountain Wagyu products were selected as sofi finalists: 100 percent Fullblood Wagyu Beef Summer Sausage in the Appetizer, Antipasto, or Hors d’Oeuvres category; 100 percent Fullblood Wagyu Beef Sausage Links in the Frozen Savory category; and 100 percent Fullblood Wagyu Beef Jerky in the Savory Snack category. The gold award went to the summer sausage.
This year’s Outstanding Baking Ingredient, Baking Mix or Flavor Enhancer was the Blood Orange Olive Oil Brownie Kit by Sutter Buttes Natural and Artisan Foods, while the Bay Blue from Point Reyes Farmstead Cheese was named the Outstanding Cheese. The Dangerously Delicious Black Licorice Chocolate Toffee from Laurie & Sons was named Outstanding Chocolate. Read more about Laurie & Sons in the snacks supplement in this issue. The Outstanding Cookie, Brownie, Cake or Pie was Organic Molten Chocolate Cake – Dark Decadence from Hot Cakes Molten Chocolate Cakery, while the Outstanding Dessert Sauce, Topping or Syrup was Salted Caramel Sauce from Coop’s MicroCreamery.
Vermont Creamery’s Cultured Butter Sea Salt Basket was named the show’s Outstanding Classic Product, while the Blackberry Sheep Milk Yogurt from Bellwether Farms was named Outstanding Dairy or Dairy Alternative Product. The Speculoos Cookie Butter Ice Cream from Steve’s Ice Cream took home the award for Outstanding Ice Cream, Gelato or Frozen Treat.
Tea Forte’s Vanilla Pear Tea was named Outstanding Hot Beverage, while Owl’s Brew’s White and Vine was named Outstanding Cold Beverage. The award for Outstanding Condiment went to Sir Kensington’s Special Sauce, while Grains of Health took home the Outstanding Cracker award for Laiki Black Rice Crackers. Crown Maple’s Grade A Very Dark Color Strong Taste Maple Syrup was named Outstanding Foodservice Product. The award for Outstanding Jam, Preserve, Honey, or Nut butter went to Manicaretti Italian Food Imports for Sicilian Pistachio Spread. Fra’ Mani Handcrafted Foods’ Salametto Piccante was named Outstanding Meat, Pate or Seafood; Castillo de Canena Smoked Arbequina Olive Oil, imported into the U.S. by Culinary Collective, won the award for Outstanding Oil. The Outstanding Vinegar was Organic Apple Balsamic Vinegar from Ritrovo Italian Regional Foods.
Nella Pasta’s Corn, Caramelized Onion & Thyme Ravioli won the award for Outstanding Pasta, Rice, or Grain. The award for Outstanding Pasta Sauce went to Pumpkin and Kale Alfredo Sauce from Sauces ‘n Love. Cracked Sesame Miso from Nago Foods won the award for Outstanding Salad Dressing, and Sweet Chili Chickpea Chips from Maya Kaimal Fine Indian Foods were named the Outstanding Savory Snack. Kettle Pipcorn from Pipsnacks won the award for Outstanding Sweet Snack. Look for more about Pipsnacks in the October issue of Gourmet News.
Tate’s Bake Shop’s Gluten Free Ginger Zinger Cookie was named the Outstanding Vegan or Gluten-Free Product. Nona Lim Thai Curry and Lime Broth from Cook San Francisco was named Outstanding Soup, Stew, Bean or Chili.
Finally, the Outstanding Salsa or Dip was Kiwi Lime Salsa Verde from Wozz! Kitchen Creations. Wozz! won sofi Awards in 2014 for Ginger Soy Infusion, which was named Outstanding Dressing, and for Triple Ale Onion Spread, which was named Outstanding Condiment. “I’m an Australian in America, winning with a Mexican condiment,” Wozz said as he accepted the award. “God bless America!”
The 2015 winners of the New York City Economic Development Corporation’s Taste of NYC: Fancy Food Fellowship, a New York City-sponsored competition designed to send New York City-based specialty foods manufacturers to an internationally recognized trade show this summer in New York city, connecting small business owners to a global audience. The four winners of this year’s competition, which focused on immigrant entrepreneurs in the city—Auria’s Malaysian Kitchen, City Saucery, Port Morris Distillery and Spoonable— each won an NYCEDC sponsored booth at the Specialty Food Association’s (SFA) Summer Fancy Food Show, which is being held at the Jacob Javits Center from June 28-30.
“These four businesses exemplify the diversity, entrepreneurial spirit and creativity of New York City’s unique and vibrant food industry,” said NYCEDC Chief Strategy Officer Benjamin Branham. “The specialty food industry is experiencing tremendous growth and it is important that we help connect immigrant entrepreneurs to new economic opportunities by helping them build their brand, increase production and expand into new markets. Congratulations to Auria’s Malaysian Kitchen, Port Morris Distillery, Spoonable and City Saucery. I look forward to seeing them continue to thrive and grow.”
“Two-thirds of New York City small business owners are immigrants and initiatives such as the Fancy Food Fellowship, which celebrate and nurture immigrant entrepreneurs, are of the utmost importance to creating opportunities in our communities,” said Commissioner of Immigrant Affairs Nisha Agarwal. “New Yorkers are very proud of their diverse food offerings, and this program wonderfully showcases our rich cuisine. I congratulate the winners and look forward to sampling their wares.”
“Specialty food sales are at an all-time high, and New York City food manufacturers are at the forefront of innovation,” said Ann Daw, President of the Specialty Food Association. “We have been helping food entrepreneurs succeed in the marketplace since we were founded in 1952, and share the same goal as NYCEDC to help foster growth in this important city sector.”
In addition to NYCEDC sponsored exhibit space, the fellows will receive promotional services and expert marketing and technical assistance to help them refine their sales pitch, product display and business plan to get the most out of their show experience and land important new contracts.
The four winners of the 2015 Taste of NYC: Fancy Food Fellowship, are:
Auria’s Malaysian Kitchen: Auria Abraham was born and raised in Seremban, Malaysia. Her company, Auria’s Malaysian Kitchen, is based in Flatbush, Brooklyn and specializes in helping people discover Malaysian cuisine. Her signature products: a traditional condiment called ‘Hot Chilli Sambal.’ Learn more about Auria’s journey here.
“It’s such an honor to be picked by NYCEDC for this Fellowship,” said Auria’s Malaysian Kitchen Founder Auria Abraham. “New York City is such a wonderful place to build a food business for so many reasons, and this is the icing on the cake. With this opportunity, we hope to reach a wider audience, build the business and be able to return the love and support that this great city has shown us.”
City Saucery: Co-founders Michael Marino, a Brooklyn native, Jorge Moret of Venezuela and Nonna Carolina, who emigrated from Italy to the United States in the 1970s, started their Staten Island-based artisanal tomato sauce company using regionally sourced ingredients to create unique, delicious and healthy sauces for the discerning palate. Learn more about the secret to a perfect tomato sauce here.
“I don’t have many words to explain what this means to me but I do know that this opportunity tells me all my efforts to put good and clean food on the American table has been recognized,” said City Saucery co-Founder Nonna Carolina. “It’s a wonderful feeling! I’m so grateful for this amazing opportunity. Buon appetito!”
Port Morris Distillery: Rafael Barbosa and Billy Valentin, of Puerto Rican heritage, were both raised on the Upper West Side of Manhattan in the Frederick Douglass Houses. The duo produces spirits based on the heritage, traditions and family recipes of Guayama, Puerto Rico at their distillery in the Port Morris neighborhood of the Bronx. Learn more about the “moonshine” of Puerto Rico here.
“It is an honor to be selected as a Taste of NYC Fancy Food Fellow, and we are thrilled that we will be participating in the 2015 Summer Fancy Food Show,” said Port Morris Distillery co-Founder Rafael Barbosa. “This program provides our business with an opportunity to showcase our products for important industry leaders and take major steps forward in growing our businesses. Never in our minds would we have thought or imagined that we would receive this great opportunity, and I’d like to thank NYCEDC for making this possible.”
Spoonable LLC: Michelle Lewis spent much of her life oversees and pulls from her French-Moroccan heritage to create her confectionary caramel sauces, including ‘Spicy Chili Caramel’ and ‘Brooklyn Butterscotch.’ Based in Bedford-Stuyvesant, Spoonable’s story begins with leftover caramel sauce turned into a gift to friends, proving the entrepreneurial spirit can strike at any time. Learn more about Spoonable’s ‘saucy’ inspiration here.
“Spoonable is so excited to have our own booth at the Summer Fancy Food Show this year,” said Spoonable Founder Michelle Lewis. “For the first time, thanks to the NYCEDC, we’ll have the space to feature our bulk and private label business and our wholesale business, as well as showcase the companies we partner with. All in all, we look forward to many more sales opportunities.”
This year’s runners-up will receive a year-long membership to the Specialty Food Association to help them grow their business through marketing assistance, special discounts, networking opportunities, educational workshops, advice from experts and a free consultation with Specialty Food Association’s legal or trademark advisor.
These three companies are:
Hungry Bars: Vlad Harkovski, a Bulgarian-born outdoor and fitness enthusiast decided to turn his hobby into a business when he opened Hungry Bars in Astoria, Queens. The company specializes in small batch granola bars using only organic, natural ingredients.
Pierre’s Spicy: Pierre Henry infuses a Haitian twist into his small batch premium almond and peanut butters. Based in East Harlem, Henry spends most of his time cooking and recreating the tastes that tantalized his palate as a child.
Xilli: For over 17 years, Mexico City-born chef Nacxitl Gaxiola has brought his extensive knowledge of authentic Mexican cuisine to some of New York City’s most prestigious restaurants. Gaxiola, based in Greenpoint, Brooklyn, is known for its handmade salsas, moles, escabeches and adobos using only the freshest ingredients and the most conscientious methods.
Over the last decade, there has been an 11 percent growth in employment in the City’s food and beverage manufacturing subsector. Today, there are nearly 1,000 of these businesses across the five boroughs, many of which are minority or women-owned business enterprises. The subsector supplies approximately 20 percent of total manufacturing jobs in New York City, and has been recognized for some of the most innovative, diverse and in-demand artisanal culinary products in the country.
The Fancy Food Fellowship is one of a suite of New York-led initiatives designed to support the artisanal and specialty food and beverage industry. Other programs include:
In March, NYCEDC announced the selection of Dinner Lab, Inc. to construct and operate Brooklyn FoodWorks, a 10,000 square foot shared kitchen and culinary incubator in Central Brooklyn designed to provide affordable space to burgeoning local food entrepreneurs as they prototype, launch and develop their businesses.
, NYCEDC has also partnered with the New York City Housing Authority, New York City Department of Small Business Services, Citi Community Development, Hot Bread Kitchen, and others to launch the NYCHA Food Business Pathways, a 10 week intensive business course to empower NYCHA residents to start and grow their own food-related businesses.
John Kelly Chocolates, known for its award-winning truffle fudge, walnut caramel clusters and other handcrafted chocolate delights, has substantially expanded its product offering by introducing a line of solid chocolate bars, in six different flavors, at the Summer Fancy Food Show. The line serves as a complement to John Kelly’s existing products, and will appeal to customers who enjoy solid chocolate in addition to its signature creamy, unique gourmet chocolate fudge.
Each flavor is a proprietary recipe developed by the company in-house. The bars will be offered for sale at John Kelly stores and online, as well as offered as a wholesale item for its extensive list of customers nationwide.
The bars are packaged individually in a highly designed premium box, sealed in gold foil. Each bar is also custom molded with an intricately branded design in the chocolate, marking the bar as undeniably a John Kelly creation. For wholesale customers, the bars will ship 12 to a case, in a self-contained point of purchase box ready to be placed on-shelf.
Apart from packaging and presentation, the bars themselves are in keeping with John Kelly’s driving mission to create the most delicious-tasting chocolate that adheres to the highest quality standards. Each flavor has been carefully balanced with notes that complement each other and the underlying chocolate. And each bar is gluten free, soy free, non-GMO and all natural. The bars also contain fair trade ingredients.
The product line is the result of years of tinkering, and should satisfy pent-up demand. As co-owner John Kelson states, “Many of our customers have been asking us to create a solid chocolate bar line, but we wanted to do it our way and ensure it would be simply the best on the market. That’s what our customers expect, and that’s what we feel we have achieved.”
The Gourmet News special issue for the Summer Fancy Food Show is here! Just click the flipbook to read!
The Specialty Food Association is launching its first-ever ad campaign and retail test designed to build consumer awareness and engagement with specialty food. The theme is “Celebrate Specialty Food. Craft. Care. Joy.”
The tests come as sales of specialty food have topped $100 billion for the first time and continue to climb, and as industry growth far outpaces that of conventional food.
“Consumers want the very best from the food they buy. They want distinctive products they trust made by people who care,” says Ann Daw, president of the Specialty Food Association. “Now is the moment for specialty food.”
The brand “Specialty Food. Craft. Care. Joy.,” first launched by the Association two years ago with an industry-only marketing campaign, serves to define specialty food as a category and the myriad products within it, from chocolate, cheese and olive oil to savory snacks.
The consumer effort has two key elements: a retail and online test in New York and New Jersey, and a multi-faceted ad campaign in New York featuring four specialty food makers who share the stories behind their products.
The test coincides with the Association’s 2015 Summer Fancy Food Show in New York. The show is the largest marketplace devoted exclusively to specialty food in North America. It runs June 28 – 30 at Javits Center.
The retail test, starting this week and next, is with three retailers whose business is built on specialty food: Kings Food Markets, Morton Williams and the online fresh food grocer FreshDirect. Each test is unique to the retailer, and each features different foods and beverages from members of the Specialty Food Association.
Some of the 100 products featured include pickles from Brooklyn Brine Co., goat cheese from Cypress Grove Chevre, chocolate chip cookies from Tate’s Bake Shop, toasted coconut chips from Dang Foods, crackers from Partners Crackers, vanilla from Nielsen-Massey Vanillas and frozen entrées from Saffron Road Foods.
The stores will have focused displays of specialty foods, extensive signage, in-store sampling, promotional discounts, and inclusion in weekly circulars and online messaging. Each test will run for several weeks. Based on sales results and shopper interviews, the Specialty Food Association hopes to expand the test to different U.S. markets in 2016.
“Our vision is for retailers across the country and with different formats to embrace the category of specialty food and the passion our member companies bring to their work creating distinctive products,” Daw says. “It is our industry that is helping to change the way people eat.”
The advertising campaign was created by Madwell, a Brooklyn-based creative agency that has worked with several members of the Specialty Food Association. Edgewood Consulting Group, Parsippany, N.J., is working with the Association to manage the in-store tests at Kings and Morton Williams.
Sangria and gazpacho are two traditional staples of Mediterranean culture that have been exported around the world. Bodega Barcelona celebrates this cherished heritage with their refreshing products Sangria LOLEA and Mucho Gazpacho.
Sangria Lolea, combines tradition and culture to make the perfect combination of wine and fruit, with a frizzante touch. LOLEA is made with all-natural ingredients designed from the best grape varietals. Sangria LOLEA is produced and bottled in Aragon (Northeast of Spain) – the wine region of Calatayud – and its preparation involves more than 25 processes while keeping an artisanal touch intact.
In addition to its fine taste, LOLEA adds a sophisticated flare of style to any brunch, dinner or celebration. LOLEA’s unique presentation projects the outgoing Mediterranean attitude. LOLEA’s packaging has been widely applauded and collected several accolades: honing in on every detail regarding all aspects of design, including the vessel shape, its eye-catching sleeve label, and a consumer friendly swing top cap, in addition to all of its sharp branding and communication tools.
Sangria LOLEA is present in 30 countries on five continents and sold mainly in gourmet departments and specialty stores as well as bars, restaurants and upscale grocery stores. Lolea No.1 Red and No.2 Clarea (White) are both sold in standard 750 ml bottles and new 8-ounce single-serve mini-bottles for convenience, perfect for picnic baskets and coolers.
Mucho Gazpacho, an amazing blend of all natural vegetables, presents a traditional recipe in a ready to drink form. Perfect for warm-summer days, this refreshing beverage, will not only quench the thirst of consumers, but also provides nutritious benefits. Blended with, tomatoes, cucumbers, red bell peppers and other great fresh ingredients from the local orchards Mucho Gazpacho is prepared and bottled in Spain, in a region where the best tomatoes are grown.
Mucho Gazpacho is available in 8-ounce glass bottles that can be merchandised in the refrigerated deli section of gourmet and specialty stores, as it’s better served chilled.
Bodega Barcelona will be in the North Hall at the Summer Fancy Food Show.
By Micah Cheek
Summer Fancy Food Show is upon us. Gourmet News has singled out five companies to look out for on the convention center floor. From old institutions to young guns, these exhibitors are sure to draw interest.
Spiceologist, the company that created the Spiceologist Block, is back with new spice blends. The new Thai Peanut Rub will be up for taste testing at the booth, as well as the Maui Wowwwy Rub. Thai Peanut is a spicy blend of dehydrated peanut butter, coconut, and Thai spices. Maui Wowwwy is the first-ever all natural teriyaki rub and is composed of dehydrated pineapple, powdered Tamari soy sauce, Chinese spices, chiles, and black sesame seeds. Be on the lookout for a Naked Sea Arum Gold Salt as well, which is enriched with 24 karat gold dust. The Spiceologist Block is back and available with a collection of custom ordered spices from Spiceologist’s catalog of over 120 herbs, spices and salts. In addition to the “Choose Your Own Spice” feature, The Spiceologist Block has the optional feature of laser wood engraving. CEO Pete Taylor is also excited to reach out with his new initiative for chefs, offering Spiceologist’s dynamic herbs and spices wholesale for restaurants and institutions.
With matcha on everyone’s superfood list this year, AOI Teas is ready to provide 100 years of expertise on the subject. Recent studies indicating matcha’s high antioxidant and potassium levels are boosting the appeal of the powdered tea leaves. AOI has the capacity to provide any volume from 30 grams to thousands of kilos of matcha in any grade, including certified organic matcha. Budding tea enthusiasts will enjoy traditional supplies and accessories to host their own Japanese tea ceremony. AOI Teas’ booth will feature taste testing of different grades of matcha as well as flavored blends.
Biena Foods’ booth is rolling out a new look and new packaging sizes for all natural Chickpea Snacks. The bold brand redesign will be unveiled this year as well as larger five ounce bags. The five ounce bags, shown for the first time at Summer Fancy Food Show, are more family sized and made for the home pantry. Healthy snacks for children are a big topic this year, and Biena is keeping to that trend with high protein baked chickpeas that are all free of the eight most common food allergens. Their great new look will direct even more attention to this health focused brand. The newest Chickpea Snack flavor, the medium spicy Habanero, has all the heat and crunch of spicy chips with low fat and high fiber. You can try out all five sweet and savory flavors at the booth.
Frontier Soups is unveiling two new soup mixes this year. In a nod to global influences and ethnic-inspired current trends, Frontier’s Pacific Rim Gingered Carrot Soup is influenced by Thai flavors, and is also inspired by Indian dal. Consumers add fresh carrots, chicken or vegetable broth and coconut milk to complete the mix. Frontier Soups also has a classic comfort food, the Kentucky Homestead Chicken and Rice Soup. Jasmine rice, daikon radish seeds, and baby garbanzo beans combine to make a filling and satisfying dish. Lemon and oregano seasonings enhance the rich flavors of chicken and rice. The colorful blend of dried carrots, freeze dried spinach and red radish seeds looks as good on the shelf as it does in a bowl. Pacific Rim Gingered Carrot and Kentucky Homestead Chicken and Rice continue a tradition of all natural mixes to make wholesome meals for family and friends. Both new soups will be available for sampling.
We know we can count on Enstrom for tasty toffees. Enstrom will be wrapping its iconic candies in exciting new packaging this year. The rebranding will feature a new logo and brand mark as well as a variety of new pack sizes. Enstrom will also be unveiling bar boxes, each holding four individual pieces of classic milk chocolate or dark chocolate almond toffee. Come to the booth to see Enstrom’s new look and get a taste of their Milk Chocolate Almond Toffee Singles.
New England Natural Bakers is adding two new granola clusters to its Organic Select line. These niche designed offerings are targeted to the discerning consumer and capture the hottest trends: organic, Non-GMO Project verified, high protein, and gluten-free.
“We are happy to present these exciting new products, extending our line of the successful Organic Select Granola with offerings that capture emerging industry trends and address functionality,” said Director of Brand Sales and Marketing Larry Cornick.
The new item launch by New England Natural Bakers, a 100 percent employee-owned company, marks an aggressive strategy to increase brand presence. The company will be displaying the line, now seven SKUs in all, in the Massachusetts pavilion at the Summer Fancy Foods Show.
Specialities, Inc. will be introducing France’s legendary all natural Bayonne Ham at the Summer Fancy Food Show in New York City to complete the “trilogy” of the finest cured meats in the United States. The Bayonne Ham is crafted to the highest standards using a unique process handed down by centuries of meticulous care, time and knowledge. Bayonne Hams are the standard by which all other French hams are judged. Specalities, Inc. will be showcasing both the traditional tasting Bayonne Ham and a flavor of Bayonne Ham that has been cured and coated using France’s world famous AOC (Appellation d’Origine Controlee) Espelette Red Peppers.
A ham can only become a Bayonne Ham if it’s produced in the very specific, clearly defined areas of the Adour basin in the heart of French Basque for salting and the south of France for rearing. All Bayonne Hams are assured by the Protected Geographical Indication (PGI) since October 7, 1998 and protected under the European Union PGI label. The PGI label informs consumers about the specific characteristics of products and protects their geographical names from imitation and usurpation. Bayonne hams have only four ingredients; specially-bred and fed French pigs (corn and cereals), salt from the natural springs deep beneath the Pyrenees Mountains, air and the most important ingredient, time.
Bayonne Hams are air-dried, dark in color, with a very tender mild flavor with only a hint of saltiness. All Bayonne Hams have stringent levels of production requirements (breeding, slaughter and butchering, salting and distribution) all approved by officers from the Consortium du Jambon de Bayonne.
Specialities, Inc. was awarded the prized cured ham from France last July by the Delpeyrat Bayonne Ham Company based upon their expertise and experience to source, distribute and create sell-through of “Best of Class” specialty brands in the United States. After a two year approval process, the U.S. Department of Agriculture put its stamp of approval to begin importing the Bayonne Ham with the first shipments arriving in August of this year.
“We are honored to have been selected as the exclusive purveyor of the Bayonne Ham in the United States,” said Richard Kessler of Specialities, Inc. “We can’t wait for show attendees to experience the exceptional taste and smooth texture of this legendary ham.
All Bayonne Hams are cured by rubbing with 100 percent all-natural Adour basin salt and then covered with a thick layer of salt and placed in the salting room. The hams are suspended in a room where they are dried at a low temperature in artificially created winter conditions. Then the hams are hung in drying rooms where the long maturing process begins, gradually enhancing their flavor, aroma and tenderness. The next step is a process in which a mixture of pork fat and flour is applied on the muscular parts of the ham, making for a gentler drying process during the long maturing period. In the last step, the ham acquires all of its qualities and revels its personality: a mild flavor, balanced saltiness and delicate aroma. Then the hams are tested by experts who define the hams’ taste qualities and are approved to wear the Bayonne branded tattoo. On average, it takes nine to 12 months to make a Bayonne Ham.
Specialities, Inc. will also be showcasing other “Best of Class” specialty brands Le Bistro French Recipe Ham, Noel Spanish Serrano, Solera Spanish Cheeses and Meats, Bellentani Deli Meats, LactAcores Portuguese cheeses and Ermitage French cheeses at its Summer Fancy Food Show booth.
Sweet and spicy lovers take note: A delicious combination of roasted poblano peppers and peaches create unforgettable flavor in the latest spread from The Gracious Gourmet. Roasted Poblano Peach Spread is the most recent addition to the award-winning line of spreads, chutneys, pestos and tapenades. Taste it at the Summer Fancy Food Show.
Roasted Poblano Peach Spread: The sweet flavor of luscious peaches is balanced with roasted poblano chile peppers and an accent of cilantro. This innovative and mildly spiced spread is sure to please a wide audience, especially when paired with cheese, or accompanying shellfish, chicken and pork. It can also be tossed in a salad with a lemon and oil dressing.
“Smoky and sweet flavors continue to rise among the latest food trends,” says Nancy Wekselbaum, founder of The Gracious Gourmet. “Roasted Poblano Peach Spread is a versatile condiment that can add excitement to a variety of meals. The spread isn’t hot in flavor, but does add a lot of spice and flavor to fish, pork or even a salad. I love to use it on a cheese plates with Spanish-style cheese like Manchego.”
Other New Products
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 -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.
The Gracious Gourmet’s all-natural products enliven countless menus with a wide variety of foodservice options for restaurateurs, chefs, cafes, caterers, event planners and wine bars. All three of the new products are available in 76-ounce foodservice containers. These affordable and time-saving accompaniments can be used for cheese plates, as sandwich spreads, in salad dressings and much more.