Get Adobe Flash player

AdvancePierre Foods Names New President of Retail Division

AdvancePierre Foods today announced that Tom Lavan is the new President of its retail division, which sells fully assembled sandwiches and value-added protein products to major grocery chains and club stores across the country.

Lavan is a consumer packaged goods executive with more than 25 years of experience in all facets of sales, marketing, distribution and new product development with both private label and branded products. He has held leadership positions in a variety of settings, including start-up, private equity-backed and Fortune 50 companies.

For more than 14 years, Lavan was in leadership roles with ConAgra Foods, managing parts of its seafood companies, frozen food company, and leading a $420 million business unit. He was most recently the President of Wolfgang Puck consumer products division, managing and growing the Organic/All Natural Wolfgang Puck brand worldwide. Prior to that he was President and COO of Spartan Foods of America.

Lavan and his wife will be relocating from Richmond, Va. to Cincinnati where AdvancePierre is headquartered.

Copper Moon Rises with Single-serve Coffee

Coffee lovers who enjoy the convenience and consistency of single-cup brewing systems can now also enjoy a unique brand of premium-quality coffee, as specialty roaster Copper Moon Coffee LLC® (Copper Moon®) has introduced its new line of single-serve ‘AromaKups®.’

Designed specifically for use in the increasingly popular single-cup brewing systems, these new AromaKups —available in several of Copper Moon’s 100 percent Arabica coffee blends from around the world—feature an innovative open-filter pouch.

AromaKups Single Serve CoffeeAccording to Copper Moon CEO, Brad Gutwein, the AromaKups offer both an environmental and brew-quality benefit, explaining, “The open-filter package uses 35 percent less plastic versus the rigid-cup design, while it also facilitates ideal aroma and flavor extraction. It really yields a superior brew that optimizes the great taste coffee lovers have come to expect from Copper Moon.”

For the initial launch, Copper Moon is offering these single-serve AromaKups in four of the company’s most popular world coffees, including:

  • Copper Moon Costa Rican Medium Roast: a silky-smooth, well-balanced blend with a sweet aroma and an eloquent finish
  • Copper Moon Kona Medium Roast: a mellow, balanced, aromatic blend with a smooth, clean finish
  • Copper Moon Kenyan Medium Dark Roast: a full-bodied, aromatic exotic and complex blend with citrus notes and a smooth, clean finish
  • Copper Moon Sumatra Dark Roast: a rich and bold, yet smooth and refined, blend, with herbal notes and a pleasant earthy aroma

Copper Moon plans to support its single-serve launch with coupon promotions, location-based sampling, email blasts and social-media promotions. Consumers can purchase the new Copper Moon single-serve AromaKups in 12-, 20- or 40-count packs, available at many popular retailers, as well as online at CopperMoonCoffee.com and Amazon.com.

Turkey Tips from “Taste of History” Chef Walter Staib

chef staib

PBS “Taste Of History” Host and Philadelphia’s City Tavern Chef Walter Staib displays a roast turkey prepared in traditional colonial manner.

Thanksgiving is a traditional holiday with a delicious turkey taking center stage. Celebrate the holiday with a scrumptious turkey recipe that harkens back to colonial times from culinary historian and PBS-TV Chef Walter Staib. Chef’sChoice®’s carving tips will help make it as easy to serve as it is to eat!

Roast turkey recipe

 

 

 

 

 

 

Preheat oven to 325° F. Place oven rack on bottom level. Place wire roasting rack in large roasting pan and spray with vegetable cooking spray. Remove giblets, neck and any visible fat from cavity. Discard liver and fat. Rinse turkey inside and out with cold water; pat dry. Sprinkle turkey cavity with salt and pepper. Place quartered onion inside. In small bowl, combine parsley, thyme, shallots and 1 tablespoon of the oil. Sprinkle with salt and a generous grinding of pepper. Rub herb mixture on meat under the skin on each side of the breastbone. Place fresh sage and tarragon under skin, leaving whole. Tie drumsticks together with kitchen string and twist the wing tips behind the back. Place turkey, breast side up, in prepared roasting pan. Roast for about 2 hours, until breast is browned. Cover with foil and roast for 3 to 4 hours, basting the turkey every 15 minutes with its own juices. Roast until a meat thermometer inserted in a thigh muscle registers 180 –185° F.

“Turkey is delicate by nature—the sharper the knife, the cleaner the cut and the nicer the presentation,” says Staib. “Thankfully, we don’t have to rely on the 18th century grinding stone to create sharp knives. EdgeCraft makes holiday entertaining a little easier with Chef’sChoice® sharpeners.”

Chef’sChoice Turkey-Carving Tips:

• Step 1

Be sure to use a good, sharp knife. Sharp knives are not only safer, they will help you smoothly cut thin, even slices without shredding the meat. Fortunately, you don’t have to be an expert to put a razor-sharp edge on your knife. Chef’sChoice® M130 professionally sharpens, steels and strops all brands and types of knives. Precision guides eliminate guesswork for sharp, durable edges. For help finding a sharpener that’s right for you, call (800) 342-3255 or visit www.chefschoice.com.

• Step 2

After the turkey is cooked (meat thermometer should read 180–185° F when inserted in the thickest part of the turkey), cool the bird for 15 minutes. Cooling makes the meat firmer and easier to slice. Remove and set aside the turkey legs and the last joint of each wing. Make a long, deep (to the bone) horizontal “base cut ”into the breast just above the wing.

• Step 3

Slice down vertically through the breast until you meet the original base cut. This will release perfect, even slices. Following these preparation and carving tips can help make your Thanksgiving a meal to remember and one that our country’s founders would have enjoyed!

A Gift of Vanilla

SONY DSCs.a.l.t. sisters is offering a Vanilla Bean Infusion Kit that would make a great gourmet gift idea. The kit includes a 16-ounce bottle filled with top grade Madagascar vanilla beans, from which an aromatic vanilla extract can be made simply by adding premium vodka, bourbon or rum and allowing time for the infusion of flavor. There is plenty to love about the essence that vanilla adds to baked goods.

Charmane Skillen, the Founder of s.a.l.t. sisters and a champion of unprocessed and unrefined products, has developed several lines of exceptional salts and spice flavors that enhance and celebrate food. These lines include the highest quality sea salts (s.a.l.t.), vanilla infusion kits and vanilla beans (b.e.a.n), natural herb blends (h.e.r.b), seasoning rubs (r.u.b.s) and gift packages designed for the giving (g.i.f.t.).

Suggested retail price: $30.25.

s.a.l.t. sisters

574-276-8871

www.saltsistersonline.com

 

La Maison Maille Opens London Boutique

10409832123_66d5e75910_bFor 266 years, the French brand Maille has set the standard for Dijon mustard with authentic recipes, combining premium ingredients to create distinctive flavors.

For the first time outside of France, La Maison Maille has opened a boutique in the heart of the United Kingdom’s capital, London. Located in the West End district, at 2 Piccadilly Arcade, the boutique is the brand’s third exclusive retail location, after its two long-established boutiques in Dijon and Paris. A new must-visit destination, the boutique offers London’s foodies as well as international travelers the opportunity to delve into a captivating world of premium French mustards, oils, vinegars and gift sets.

10409717623_4b0c5983e3_bMore than 60 brand-new varieties of mustards, vinegars and cornichons are now available in the U.K. for the first time. With creative, never–seen-before mustard flavors such as Crème de Cassis de Dijon, Parmesan & Basil, and Fig & Coriander, La Maison Maille ensures you can find the perfect delicacy to suit every palate.

The boutique also features Maille’s exclusive ‘mustard on tap’, a unique experience otherwise only available in its French boutiques and since July, at the Fromagerie Hamel, in Montréal, Québec. This delicacy is served using an authentic French porcelain mustard pump, the very same method used by Maille’s founder to serve European royal Courts in the 18th century. Served from the pump, these selected mustards have special characteristics including a rich, creamy consistency and nuances of spice.

To celebrate the opening, the boutique is currently featuring Maille Chablis Mustard with Black Truffle on tap, a refined blend containing Chablis, the renowned white wine of the Burgundy region, and black truffle from the Périgord region. For discerning epicureans looking for the perfect gift, La Maison Maille offers a wide range of seasonal collections and limited edition mustard varieties that will thrill even the most discerning gourmet! Especially designed for the holiday season, this year’s autumn/winter collection includes three newly released mustards.

Sartori Cheese Releasing Limited Edition Cannella BellaVitano and Cognac BellaVitano for the Holiday Season

Sartori Company will be releasing a limited quantity of Cannella BellaVitano and Cognac BellaVitano for the 2013 holiday season. Each cheese wheel will be hand signed and numbered by a Sartori Master Cheesemaker.

Cannella BellaVitano was created by taking sweet, buttery BellaVitano, aged at least 15 months, and steeping it in a cinnamon liqueur. “The smells and flavor of cinnamon give people a feeling of warmth over the holidays, which inspired me to create this unique holiday cheese,” states Sartori Master Cheesemaker Mike Matucheski. “Some small pieces on top of a slice of warm apple pie make for a mouthwatering experience,” he adds.

Cognac BellaVitano, the most premium limited edition item, truly stands out as a cut above the rest.  The cheese itself is extra-aged; it matures for at least 18 months.  After the aging process, it is submerged in a premium cognac and is only ready for sale when Sartori Master Cheesemakers believe it is just right.  The end result is a unique and complex celebration of smoky, nutty, oaky flavors with toasted notes of vanilla and caramel from the cognac.  In 2011, Cognac BellaVitano finished third overall at the World Cheese Awards, the highest-ever finish for an American artisan cheese.

These products are only available during the holiday season and can be purchased at select specialty cheese shops acrossthe United States. Cannella BellaVitano will be available now through the end of the year and Cognac BellaVitano will be available in December. Additionally, a limited supply of 4-ounce wedges will be available for sale on the Sartori website cheese shop and will be included in an exclusive 2013 Sartori “Limited Edition Gift Box” this holiday season.

“We are very excited to share our hand-crafted limited edition products over this holiday season,” says Sartori CEO  Jim Sartori.  “I hope they are passed around many tables and brighten the days of our customers, their families and friends.”

Johnsonville Sausage Expands Into Meatball Category

Johnsonville has developed an entirely new product line for the brand, bringing fully cooked and skillet-ready meatballs in three flavors – and sausage slices in two flavors – to the freezer section of grocers nationwide.

Johnsonville meatballs“Meatballs have been a family favorite but often are considered too time consuming to make. From the freezer to the oven, stove or even the microwave, our new meatballs and sausage slices offer our customers this popular protein in a flavorful and convenient option to enhance their pasta dishes, pizzas, sandwiches and appetizers,” said Johnsonville’s Valerie Zanchettin, Sr. Brand Manager.

Made with premium cuts of fresh pork and unique blends of herbs and spices, the new Johnsonville Meatballs and Sausage Slices are available in five delicious flavors and packaged in a re-sealable zipper bag that allows for multiple use while maintaining freshness and flavor. All five products are also free of MSG, artificial colors and flavors. The Johnsonville Sausage Slices are gluten free.

The new Johnsonville Meatballs (available in 24-ounce packages/28 meatballs to a package) and Johnsonville Sausage Slices (22-ounce package) retail for $7.99 and are being introduced to grocers nationwide over the next few months. Recipes are featured on the packages, as well as the company’s website: http://www.johnsonville.com/recipes.

The new product line includes:

Lee Kum Kee Spices Up Meal Time with Introduction of Sriracha Mayo Sauce

Lee Kum Kee today announced the availability of its newly launched Sriracha Mayo exclusively at well-known retailers throughout Hawaii. Joining its line of more than 200 authentic Asian sauces and condiments, Lee Kum Kee’s Sriracha Mayo is a must-have pantry essential, offering a unique flavor profile that adds a hint of heat to a much-beloved condiment.

“For 125 years Lee Kum Kee has been committed to offering great-tasting sauces that enable at-home cooks to make Chinese meals easily in their own kitchen, and the introduction of Sriracha Mayo is no different,” said Elaine Thai, Director of Marketing at Lee Kum Kee. “Building off the long-standing success of our Sriracha Chili Sauce, Sriracha Mayo combines traditional flavors of sriracha with the cool and creamy texture of mayo, to create a spicy yet versatile condiment that is sure to become a staple, especially in Hawaii.”

Taking the culinary trend of sriracha to new heights, Lee Kum Kee Sriracha Mayo can be used as a complementary ingredient or standalone sauce to enhance the flavor of many of your favorite dishes—from sandwiches, to wraps, spreads and more. It’s also gluten-free, catering to the growing population of those with food allergies and sensitivities.

For a quick and easy way to incorporate Sriracha Mayo into your cooking, try this recipe for poke:

Ingredients:

  • Mixing Sauce:
    • 1 cup Lee Kum Kee Sriracha Mayo
    • 2 tsp. soy sauce
    • 2 tsp. sesame oil
    • 2 tbsp. lime juice
    • 4 green onion stalks
    • 1 tsp. black and white sesame seeds, toasted
  • Poke:
    • 1 lb. tuna (sashimi grade)
    • ¼ tsp. Kosher salt
    • 3 tbsp. sauce

Directions:

  • Dice tuna into ½ inch cubes, season with salt, set aside
  • Cut green onions into thin rings, reserve half for garnishing
  • Combine remaining green onions, Sriracha Mayo, sesame oil and lime juice in a blender; puree until smooth
  • Combine tuna with sauce in a large bowl and mix well
  • Garnish with sesame seeds and green onions

Lee Kum Kee Sriracha Mayo ($4.99 SRP, 18-ounce) is available at retailers throughout Hawaii, including Don Quijote, Foodland and Times stores. For additional information and recipes, please visit www.LKK.com. For questions about distribution, please call 1-800-654-5082.

UrthBox Launches Monthly Subscription Service

 UrthBox, a monthly subscription service that helps consumers discover healthy foods and beverages, today announced its official launch. Each month, UrthBox members will be shipped a box of up to 20 hand-picked food and beverage products available in standard, gluten-free, diet, vegan or snacker options. Members may purchase more of what they love in local stores or in the UrthBox shop at special discounts.

“Longevity of life has a direct correlation to eating healthy and UrthBox is all about the ongoing discovery of healthy new foods and beverages,” said Ben Behrouzi, CEO of UrthBox.  “UrthBox is unique in that the service is not about monthly trail-mix type snacks but rather real foods, beverages and snacks that busy folks would love to discover and make a part of their lives.”

Each month, UrthBox members will receive hand-curated healthy products from existing and up-and-coming brands with an emphasis on organic, all natural and non-GMO products.  Each product undergoes a panel review of ingredients, sources, calories and nutritional benefits prior to selection.  Shipments are accompanied by a product summary that highlights each product’s benefits and notes specific local stores that carry the products.

For at home, on-the-go or at the office, UrthBox currently offers five box options including standard, gluten-free, vegan, diet and snacker.  Boxes start at just $19 a month and members do not pay a shipping fee. Subscribers can also purchase more of what they love at the UrthBox Shop or local stores with big member-only discounts.

“We’re truly excited at the opportunity to surprise members every month with innovative new products that keep health a priority in their daily lives,” said Behrouzi.

For November only, early bird customers will receive discounted pricing that UrthBox will grandfather in for the life of their membership.

To learn more or become a member, visit www.urthbox.com

Endangered Species Chocolate Welcomes New Director of Operations

Brent Robinson

Brent Robinson

Endangered Species Chocolate has announced that Brent Robinson has joined the company as its new Director of Operations.  Robinson will oversee all operations activities including production, sanitation and warehouse. He will be an integral part of the continued expansion of the company.

Robinson has worked in the food industry since graduating from Ball State University in 2002. He has extensive background in both quality and production and most recently served as an Operations Supervisor for Mead Johnson Nutrition in Zeeland, Mich.  He has received certifications from Barry Callebaut and AIB International, along with extensive training in LEAN manufacturing.  ESC feels confident that Robinson’s background will support the company’s growing product demand by increasing and improving operating efficiency.

“We are excited to add Robinson to our team,” says Curt Vander Meer, CEO of Endangered Species Chocolate.  “We feel confident that Robinson’s multi-layered experience in manufacturing will strongly support our company’s rapid growth strategy and launch of several new products in the upcoming year.”

Robinson is joining the company at a time when it’s experiencing continued growth in the natural food industry.  To keep up with this growth, the company is looking to extend its operations system with additional equipment and employees in the upcoming year. All these factors reflect the growing appeal of Endangered Species Chocolate.

“We’ve experienced more growth this year than we originally anticipated,” says Vander Meer. “We’re encouraged that this growth not only reflects that consumers love our product but also support our company’s core mission and 10 percent GiveBack.”