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Summer Fancy Food Show

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Jams & Jellies Designed to Pair with Cheese

Empresa by The Gracious Gourmet, launched at this year’s Summer Fancy Food Show, is a small-batch jam and jelly line with elevated flavors and clean ingredients. The new products appeal to a wide range of consumer tastes and those wanting popular price points.

The line’s initial launch includes five products: Apple Sweet Cherry Jam, Balsamic Fig Jam, Blueberry Lemon Thyme Jam, Chile Mango Lime Jam and Spicy Red Pepper Jelly. “A wider group of food lovers — along with those who already know and love The Gracious Gourmet — will immediately fall for the jams and jellies we developed in Empresa by The Gracious Gourmet,” said Founder Nancy Wekselbaum. “We select the highest quality clean ingredients and create memorable flavors to become everyone’s new favorites.”

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All of the flavor profiles are designed to pair well with cheese, and The Gracious Gourmet recommends a variety of other pairings for each of the items. “Empresa by The Gracious Gourmet jams are meant to be used every day — as well as when you want excitement for entertaining. The modern, upscale look makes the jars ready to serve on the table or gift,” Wekselbaum said.

For the Apple Sweet Cherry Jam, she recommends pairing with blue cheese or with soft cow, sheep or goat milk varieties. The Balsamic Fig Jam will pair best with Brie or creamy goat or blue cheeses, while the Blueberry Lemon Thyme Jam pairs well with cream cheese, blue cheese or a soft cow or goat milk cheese. Aleppo peppers and jalapenos bring the heat in the Chile Mango Lime Jam, which pairs well with cream cheese or with soft goat or Spanish varieties. Cream cheese, soft goat cheese or a Brie would pair well with the Spicy Red Pepper Jelly, offers a balanced heat from Aleppo peppers, jalapenos and red peppers.

Briton Brings Taste for Bangers to American Shores

By Lorrie Baumann

Jolly Posh Foods got started in the early years of the 21st century (2009) with a trans-Atlantic love story. Nick Spencer, the company’s owner, was born and raised in the United Kingdom, grew up and started working for Ernst & Young in London. That’s what he was doing when he met Connie, a Chicago native, in a London bar. Sparks flew.

The couple dated long-distance for three years until Spencer could persuade Ernst & Young to transfer him to New York. Connie moved there from Chicago to join him, and they eventually married.

Then, late in 2009, in the midst of the Great Recession, Spencer’s New York assignment with Ernst & Young had ended, and the couple decided that they’d move back to Chicago to be closer to Connie’s family and to start a little family of their own. “It wasn’t the best year for either of us to be looking for work, so we decided to start our own companies,” Spencer said.

Connie opened an independent law practice, and Spencer started thinking about what he could do that wouldn’t involve stepping back into the corporate world and that would take advantage of Chicago’s strength as a manufacturing and trade center for the food processing industry. “Nothing is easy, but I thought I’d start with something that, on the surface of it, sounded rather simple,” he said. “I was in the right place.”

He’d already realized, over the few years he’d lived in New York with Connie, that he was missing the good British food that he’d enjoyed in London. The “British food” he’d been offered in the United States reminded him of the nation’s historical cuisine – the stodgy “meat and two veg” that had come to characterize cooking in the British and Irish isles after World War II’s deprivations and rationing had come to an end but the post-war hardships remained.

But over the past few decades, Britain You can have it at nominal price of ponds eight and half. purchase viagra Uses representation as spetadalafil 80mg t goes about as a channel for the life vitality. It is whole body acidity with the medical name used for male impotence and it even happens to be the generic slovak-republic.org buy canadian viagra version of the brand name of Crestor, Mevacor, Zocor, Lescol, etc. Such has been the advancement http://www.slovak-republic.org/marriage/comment-page-2/ generico viagra on line in technology and science. has seen a culinary revolution led by chefs passionate about resurrecting British culinary traditions with fresh ingredients and superior technique. “It was getting really, really good,” Spencer said. “The presentation and quality of food that’s either British or Irish that’s available in the American market doesn’t reflect the modern version of home.”

Spencer decided that his new business would introduce Chicagoans to the modern British take on a couple of foods already familiar to them – sausages and bacon. He made some bangers and took them out to farmers markets, then opened a little grocery store in 2012, then a little cafe and then a bigger restaurant near Wrigley Field. “We were having kids at the time – we now have three,” he said. “We decided to get out of the restaurant business and focus on the wholesale business, which is now the full-time effort.”

His Jolly Posh product line comprises five products – two flavors of Bangers, a Back Bacon made with pork loin, and Black Pudding (blood sausage) and White Pudding (pork and oatmeal sausage). His banger sausages come in two different flavors: the classic Traditional Pork Bangers seasoned with white pepper, nutmeg and ginger and a Pork and Herb Banger that’s seasoned with sage, thyme and parsley. “We stuff them in natural pork casings, and when you cook them, they’re plump, juicy and nicely sized,” Spencer said. “When you cook them, it’s just like buying them from your local butcher back home.” The fully-cooked bangers packaged for retail sale have five links in a 12-ounce package that retails for $7.99. “Microwave it, fry it, bake it – whatever you fancy,” Spencer said. “All you have to do is warm it up.”

Jolly Posh also offers Back Bacon, bacon that’s made from the loin of the hog – essentially a thinly-sliced pork chop – so it’s a lot leaner than American bacon. “It’s cured and not smoked for a lovely, meaty texture and flavor,” Spencer said. The 8-ounce package retails for $6.99 to $7.99, and a larger foodservice pack is also available. The final two products in the range include the Black Pudding and White Pudding, which are generally eaten as part of a full Irish breakfast, Spenser said.

“One fun fact about the bangers is that in Britain, we don’t really have a concept of the breakfast sausage, so we’ll eat bangers for breakfast, lunch or dinner,” he added. For breakfast, the main item on the plate might be bangers, while at lunchtime, the bangers might appear in panini or sandwiches. At dinner, the meal might consist of bangers and mash, which is bangers served with a generous helping of mashed potatoes, garden peas and gravy. Bacon is likely to appear on the table in sandwiches, in a pasta carbonara or even on top of a hamburger or a dish of macaroni and cheese, Spencer said.

Jolly Posh Foods products are distributed nationally by European Imports and Sysco, in the Midwest by Fortune Gourmet and Great Western Beef and by Food Innovations in Florida. For more information, email nick@jollyposhfoods.com or visit in the European Imports booth throughout the Summer Fancy Food Show.

Summer Fancy Food Show Gathers the Industry

By Greg Gonzales

The specialty food industry is gearing up for the Specialty Food Association’s 65th annual Summer Fancy Food Show later this month at the Jacob Javits Center in New York City. The association anticipates about 30,000 attendees this year, and over 2,500 exhibitors, who will be launching new products, setting trends and building partnerships for the next chapter in food. Highlights include exhibitions for innovative ideas and new brands, education sessions around industry trends and scaling up specialty food businesses, and ceremonies to honor inductees for the Hall of Fame and Lifetime Achievement Awards.

Attendees seeking something new can check out the New Brands on the Shelf showcase in the River Pavilion. What’s New, What’s Hot is also making a return to the show, where products introduced since the last show, natural and organic products, and gift and holiday items, are featured. Winners from this year’s sofi Awards will also be showcased in the returning display.
Also returning to the show is the Front Burner Foodservice Pitch Competition, a live pitch event with an expert judge panel featuring celebrity Chef Elizabeth Falkner. The Main Stage education sessions in the River Pavilion include a State of the Specialty Food Industry talk from David Lockwood, and a panel hosted by association President Phil Kafarakis in which industry leaders will discuss how to reduce waste to make a bigger impact on climate change.

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Specialty food producers looking for growth opportunities can also look to the Incubator Village in the River Pavilion. Featured incubators include Commonwealth Kitchen, Chobani Incubator, Cornell Food Venture Center, The Entrepreneur Space, Food Innovation Center at Rutgers University, The Hatchery, OSU Food Innovation Center, Hot Bread Kitchen, and Hope & Main.
The association will also celebrate the industry’s established leaders with a ceremony on Sunday, June 23 5 p.m. to 6 p.m. on the River Pavilion for the Lifetime Achievement Awards honorees and inductees to the Hall of Fame. The Lifetime Achievement Awards recognize legendary leaders in the industry who pushed the industry forward and pioneered new paths for specialty foods.

Exhibit space is expected to sell out. Registration is open for the show at www.specialtyfood.com.

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