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Rogue Creamery a Finalist in Good Food Awards

Rogue Creamery is a 2016 Good Food Awards finalist for Flora Nelle and Rogue River Blue cheeses. The Good Food Awards represents truly good food and honors companies who have a reputation for making tasty, authentic and socially responsible products. The competition featured 1,937 entries and showcased regional flavors from across the USA. Rogue Creamery distinguished itself, receiving top scores from the 215 judges and passing a rigorous vetting to confirm that it met the Good Food Awards standards; these standards include environmentally sound agricultural practices, good animal husbandry, transparency, and responsible supply chain relationships.

Flora NelleFlora Nelle: This organic, natural- rinded, blue is set with calf rennet, has a crumbly, yet creamy texture, and combines savory, tropical, and sweet cream flavors. The result is a robust and piquant blue with subtle hints of blueberry and a rind that enhances the spicy-nutty and intensely blue flavors that truly capture the Rogue Valley Terroir.

Rogue RiverRogue River Blue: Made annually, starting on the autumnal equinox, this cheese is produced at the turn of the season and is made with richer, late-season milk. This blue, finished with pear-brandy soaked grape leaves, has a decidedly complex flavor that reflects the unique seasonal influences of the Rogue River Valley.

Rogue Creamery is joined by two other Oregon Cheese Guild cheesemakers: Ancient Heritage Dairy and Goldin Artisan Goat Cheese, who have also been chosen as Finalists and are helping Oregon lead the way toward creating a vibrant, delicious and sustainable food system.

Ground Beef Contaminated with E. Coli O157: H7 Prompts Massive Recall

The Merman Law Firm in Houston, Texas is investigating cases related to the Class I of beef products from All American Meats, Inc. issued after the United States Department of Agriculture discovered that 167,427 pounds of their products containing ground beef could be contaminated with Escherichia Coli (E. coli) O157: H7. Class I recalls are classified as recalls where a health hazard exists that is likely to cause adverse health consequences or death among those who use a particular product.

The recall, which announced by the U.S. Department of Agriculture’s Food Safety and Inspection Service on October 30th, was prompted after a routine round of testing revealed that certain beef products, which could be traced back to All American Meats, Inc., were potentially contaminated with this form of bacteria. The contaminated products produced just two weeks earlier and shipped to various retail locations throughout the country.

E. coli is a type of naturally-occurring bacteria found in both the intestines of animals and humans, states the Centers for Disease Control and Prevention. When this bacteria found outside of the intestinal tract, however, it can cause those exposed to it to become very ill. For example, depending on the particular strain of E. coli, this bacteria can cause urinary tract infections, diarrhea, respiratory complications, and other illness that in some cases, can be fatal.

One common health problem caused by exposure to E. coli known is a hemolytic uremic syndrome. While people of any age can experience adverse symptoms from this condition, it typically results in the most hazardous complications in children and older adults. A person with HUS may bruise easily, find that his or her urine output decreases and have an unusually pale appearance.

Although the contaminated beef from this recent recall has the potential to harm many throughout the country, no confirmed reports of adverse reactions to the contaminated beef have been made at this point. However, FSIS as well as All American Meats, Inc., are concerned that consumers may still have some of this contaminated meat in their freezers.  Both organizations strongly encourage all consumers who might have purchased this contaminated beef to refrain from consuming it and either throw it away or return it to the location where they bought it.

Wagshal’s Reintroduces Restaurant Seating

Serving five generations of Washingtonians, Wagshal’s Family of Fine Foods is thrilled to announce the expansion of its original Massachusetts Avenue flagship location and the opening of its full service restaurant. By adjoining to a neighboring space at the Spring Valley shopping center, the legendary delicatessen has enlarged its square footage from 1650 to 2800 square feet, and has opened a full service family style dining area.

highresThe newly added addition conveys the delicatessen’s original 1930s architecture from top to bottom including a replication of its original diamond texture ceiling and restoration of original hardwood flooring from 1938. The expansion provides customers more room to shop for a greater selection of specialty food items and provides an additional counter for ordering the freshly prepared carry-out foods that Wagshal’s is renown for serving.

And now, there is seating. The full service restaurant can be accessed through the historic delicatessen as well as from the Yuma Street side entrance. A four season retractable glass enclosure was used to create the dining space which also provides customers al fresco dining during beautiful weather.

6OEHwzFG8FIdwYw0iK71w8Z0Vckog87FaleDFDZTe1ECustomers may continue to carry-out prepared food or may now choose to sit down and order off the new restaurant’s menu. Now there is a greater selection items available for dine in or carry-out. New at Wagshal’s:

  • Pizza, Calzones, Pita Sandwiches, Salads and House-Made Gelato
  • A Wider Selection of Prepared Foods To Go Such As Lentil Salad, Curried Chicken Salad, Cornish Game Hens, Grilled Vegetables, Lasagna and Eggplant Parmesan
  • Twice as Much Cheese and Charcuterie
  • More Dry Goods, Grocery Items and Broader Selection of Sweets
  • 40 percent More Alcohol and Wine
  • Full Service Dining for Breakfast, Lunch and Dinner

Since 1990, Wagshal’s has been in the caring hands of Bill Fuchs and his family.This year marks Wagshal’s 90th anniversary. To honor this milestone, Fuchs says, “We have brought Wagshal’s back to its original roots of being a community gathering spot like it once was; that was before Mr. Wagshal got rid of the restaurant’s seating.” Fuchs tells a quick story of history behind Washington’s beloved deli, stating, “Years ago, Sam Wagshal got rid of the seats one day because he could not find reliable help.”

Today, at Wagshal’s there are some very long time employees, including Marie Duval, who just celebrated 40 years with the company. Fuchs remarks, “We have been very fortunate to have people like Maria as part of the Wagshal’s family helping to make Wagshal’s what it is today, and we have been very fortunate to have served so many customers in our community over the years.”

Now Wagshal’s can provide the community with even more. Proudly, Fuchs adds, “After all these years, Wagshal’s customers can sit and gather once again.”

Wagshal’s original founder, Sam Wagshal, opened his doors in 1925 to provide quality sandwiches to his community. Unbeknownst to the restaurateur, 90 years later his namesake delicatessen would not only remain intact, still serving quality sandwiches to the local community, but would become a Washington, D.C. landmark steeped in rich history, while still family owned and operated. Fuchs bought the business from Sam’s son Ben and his wife Lilian with one promise; that he would keep the delicatessen true to its roots and keep the doors open to provide quality food for the neighborhood. Fuchs has kept his word, not only keeping Wagshal’s entrenched within the community, but has also extended the reach of the Wagshal’s brand to a national level with its award winning imports division’s products that are receiving national recognition.

The love of food and neighborhood are the common denominators behind Bill Fuchs and his vision for his rapidly expanding Spring Valley food empire. Under his leadership, today the Wagshal’s Family of Fine Foods company portfolio includes the original historic delicatessen with its recent expansion and new restaurant, the newly opened Pittmasters Back Ally BBQ, Wagshal’s On New Mexico, Wagshal’s Imports, Wagshal’s Old World Market & Butcher Shop, Wagshal’s Bakery, Spring Valley Catering, Spring Valley Frozen Meals and other off-premise food outlets.

Blue Sky Family Farms Eggs Now Available at Whole Foods Market Mid-Atlantic Division

 Blue SkyBlue Sky Family Farms, presented by Egg Innovations, the nation’s largest producer of 100 percent free range and pasture raised eggs, announced the arrival of Blue Sky Family Farms eggs to the Whole Foods Market Mid-Atlantic Division.  The three new offerings of Blue Sky Family Farms’ Free Range Non-GMO Brown, Organic and Pasture Raised Organic eggs are available in Whole Foods Market stores in KentuckyMarylandNew Jersey (MarltonPrinceton and Cherry Hill),OhioPennsylvaniaVirginia and Washington D.C.

Blue Sky Family Farms’ eggs are currently available at more than 550 finer grocery and natural stores throughout the Midwest.  The expansion into Whole Foods Market Mid-Atlantic Division represents the more than 100 years of success of the family-owned operation.  Egg Innovations’ 2015 growth includes completing 33 new barns, a new $5 million organic, non-GMO feed mill, and construction on a new processing plant that allows for future expansions in 2016 and beyond.

“We’re excited to have Blue Sky Family Farms in Whole Foods Market in the Mid-Atlantic area to meet the demand for better eggs and more ethical treatment of chickens,” said John Brunnquell, Founder and President of Egg Innovations and Blue Sky Family Farms. “For more than 25 years, Egg Innovations has provided enhanced value specialty eggs, and we are eager to expand to this new area with a great partner in Whole Foods Market.”

With its tag line, “Ethical Eggs for the Humane Race,” Blue Sky Family Farms holds to the highest Humane Farm Animal Care (HFAC) “Certified Humane” standards for free range and pasture raised eggs.

Back to Nature Foods Company Appoints Daniel Anglemyer Chief Marketing Officer

Back to Nature Foods Company has appointed Daniel Anglemyer as Chief Marketing Officer, effective November 2015. In this role, Anglemyer will be responsible for the strategic development, planning and execution of Back to Nature and SnackWell’s marketing initiatives. Under his leadership, Back to Nature Foods Company’s marketing, research and development, and quality assurance departments will work collaboratively to strengthen both the Back to Nature and SnackWell’s brands and ensure they are well-positioned to experience continued growth as the company expands product offerings and product categories.

Anglemyer brings nearly 20 years of brand and marketing experience to his new role at Back to Nature Foods Company. Prior to joining the company, Anglemyer was Director of Sales Planning and Strategy at Mondelez International’s Nabisco Snacks Division. In this role he institutionalized commercial communication processes throughout North America benefiting Nabisco’s new product launches. He also directed all facets of Mondelez’s portfolio of biscuit brands in channels and multipacks.

“Dan is a seasoned marketing executive whose leadership skills, expertise and proven track record will play a key role in accelerating our marketing efforts and helping us continue to grow the Back to Nature brand,” said Vincent Fantegrossi, President and Chief Executive Officer, Back to Nature Foods Company.

Anglemyer has been brand manager and brand director for numerous cookie and cracker brands, including Back to Nature from 2008 through 2010. During this time, he engineered a strategic, non-traditional revitalization of the Back to Nature brand.

“I am super excited to join Back to Nature and look forward to creating a world-class brand which disrupts conventional food companies by meeting evolving consumer needs better, faster, and more completely than anyone in the marketplace,” Anglemyer said. “A small group that’s committed can do amazing things, and that can be seen from the work the present team has done.”

Meijer Offers Turkeys At 50 Percent Off Once Again This Thanksgiving

Meijer is once again announcing aggressive pricing on turkeys that are expected to lead the Midwest in low-price Thanksgiving turkeys.

“A Thanksgiving meal isn’t complete without the turkey, and with these great prices, Meijer wants to ensure that our customers can provide their families with the best holiday experience,” said Jerry Suter, Vice President of Meat and Seafood. “Not only is Meijer able to deliver a delicious meal to our customers, but we’re able to do so at a tremendous value.”

For the second consecutive year, when a Meijer customer spends $20, their purchase of any fresh or frozen turkey – regardless of brand or size – will be 50 percent off. The discount on frozen turkeys is going on now through Thanksgiving Day, while the discount on fresh turkeys will begin Nov. 15 and run through Thanksgiving Day.

Partners Artisan Hors D’Oeuvre Crackers


Since 1992, Partners, A Tasteful Choice Company, has been making wholesome and delicious crackers made exclusively with high quality ingredients. One of the company’s top selling lines is Partners Artisan Hors D’Oeuvre Crackers. Approximately 2 inches by 3 inches in size, these hearty crisp crackers are excellent for pairing with toppings and spreads and are often used when creating elegant party platters.

Partners editPartners Artisan Hors D’Oeuvre Crackers are available in a variety of flavors, including customer favorites Roasted Garlic & Rosemary and Olive Oil & Sea Salt and the most recent addition to the line, Everything & More.

The Roasted Garlic & Rosemary crackers combine freshly roasted garlic, made by hand at Partners, with a sprinkle of rosemary to create the mild garlic taste that customers crave. Try pairing these crackers with goat cheese and fig jam for a delectable flavor combination.

The Olive Oil & Sea Salt crackers are seasoned with the perfect amount of sea salt, making them an excellent platform for every topping, from hummus to the most extravagant cheeses.

The Everything & More crackers consist of a touch of olive oil, a blend of organic whole grains: stone ground wheat, dark rye, sprouted wheat, amaranth, and quinoa; six different types of seeds: chia, poppy, white sesame, black sesame, flax, and caraway; along with freshly roasted garlic and onion. These crackers truly are Everything & More!

Partners Artisan Hors D’Oeuvre Crackers are packaged in cellophane trays in approximately five ounce cartons, six cartons per case. The cartons feature two front facing sides, allowing for both vertical or horizontal display. As with all Partners products, these hearty crackers are non-GMO, certified kosher, and do not contain any artificial flavorings or preservatives.



Japanese-style Wagyu Beef Raised in America


By Carlos Velasquez


The judges at this year’s sofi Awards were apparently very impressed by the beef products offered for judging by Lone Mountain Wagyu LLC, awarding the company a sofi and two Finalist statues at the 2015 Summer Fancy Food Show. Lone Mountain Wagyu beef products are made from 100 percent fullblood wagyu beef. Wagyu refers the breed of Japanese cattle that are genetically predisposed to intense marbling and to a high percentage of unsaturated fat.

The cattle that produce the beef in the Lone Mountain Wagyu products are raised on a New Mexico ranch owned by Robert Estrin and his wife Mary Lloyd Estrin. The ranch has been in Mary’s family since her parents bought it in 1965. After they passed away, Robert and Mary took over the ranch, which was running a conventional Angus herd. But after Robert tasted some Wagyu beef at a restaurant, he decided to convert the herd to wagyu operation. “He just fell in love and decided that was the direction to take the ranch,” said Nellie Stadtherr, Marketing Specialist for Lone Mountain Wagyu.

He traveled to Japan to learn more about wagyu cattle and how they are bred and managed in Japan. By 2008, Estrin had converted the ranch into a 100 percent wagyu operation. “His passion for authentic wagyu beef has supported the value of the brand, which is around raising the cattle in the most humane and traditional methods to produce the best quality beef possible,” Stadtherr said.

The cattle are fed a mixture of grasses supplemented with grain feed, which is critical to develop the marbling that wagyu is so famous for. At about 1 year of age, they’re transferred to a Certified Humane feedlot where they’re fed a blend of grains specifically developed for wagyu beef until they’re harvested at 28 to 32 months. The long stay at the feedlot allows the cattle to gain weight in a natural, slow process, according to Stadtherr. “They’re not rushed to gain weight to slaughter, so they develop a more delicate marbling.”

In 2010 the ranch began offering its products direct to consumers on its website and started a restaurant program as well. A product line sold through specialty meat shops and gourmet retailers was launched in January 2015 at the Winter Fancy Food Show with the Lone Mountain Wagyu 100% Fullblood Wagyu Beef Summer Sausage that won a sofi Award at this summer’s Fancy Food Show along with the 100% Fullblood Wagyu Beef Sausage Links and 100% Fullblood Wagyu Beef Jerky that were named sofi Finalists this year. Both sausages are the first and only 100 percent fullblood wagyu sausages on the market, Stadtherr said. The products appeal not just to the very affluent but also to other consumers who appreciate the gourmet quality of the product or who prefer to eat all-natural humanely raised beef that they can be sure contains no antibiotics and no hormones, she added.


A New Recipe Idea from Wind & Willow: Pumpkin Mac & Cheese


Wind & Willow PFThere’s a reason your customers keep Wind & Willow in the pantry at all times and tend to buy multiples when purchasing. They know they’ll be getting a consistent quality product, great shelf-life and a multitude of recipes for every mix. Since 1991, customers have been using Wind & Willow savory mixes for more than cheeseballs or spreads. They are the base for many favorite appetizers, side dishes, and even entrees. The latest recipe from the kitchens of Wind & Willow adds a new twist to a traditional favorite.

Turn your traditional mac ‘n cheese into an upscale, super side dish with an unexpected Wind & Willow favorite. This time, a sweet dessert mix is used in a savory recipe by combining the Pumpkin Pie Mix with cheeses and cream over pasta. Savory Pumpkin Mac ‘n Cheese is a pleasant surprise that will once again have your customers stocking up.

Follow Wind & Willow on Facebook to see new recipes each week: You can also find recipes on the company website at Find great recipes and tips for every occasion on Pinterest:



Specialty Cheese with a Little Extra Flavor


By Richard Thompson


Historically maligned as a novelty in the cheese segment, American consumers are embracing flavored cheeses that are being offered by specialty cheese companies. More dairy farms and cheese companies are offering products with additional flavorings, like Sriracha and dill, that cater to both sophisticated and adventurous tastes through a growing variety of award-winning flavored cheeses. Companies like Country Connection Cheese Company, Nicasio Valley Cheese Company and Cypress Grove Chevre are receiving influential awards in the dairy industry for their flavored cheeses: Country Connection’s Sriracha Cheddar, Nicasio Valley’s Foggy Morning with Basil and Garlic and Cypress Grove’s Truffle Tremor. “I think flavored cheeses, when done well, are popular because they expand the specialty cheese category with interesting options for the consumer,” says Ellen Valter, Brand Manager of Country Connection.

Interest in flavored cheese has intensified in the last few years with flavored cheeses now making up seven percent of the total cheese category, according to the Wisconsin Milk Marketing Board (WMMB). Heather Porter Engwall, Director of National Product Communications at WMMB, says that for the last five years flavored cheeses have outperformed unflavored cheeses in both volume and dollar sales with year-to-date dollar sales of flavored cheeses up more than 8 percent. “Trends we see within the specialty cheese category are, of course, flavor,” says Porter Engwall, “Be it hot and spicy, sweet and savory, fruity or nutty, Americans continue to enjoy a heightened taste experience.”

Country Connection started creating new taste sensations by adding ingredients to high-quality cheese and was recently awarded the gold medal at the Los Angeles International Dairy Competition for its peppery Sriracha Cheddar cheese. According to Valter, the Sriracha Cheddar is a top-seller in the 17-cheese line the company offers and is made with all natural Sriracha for a spicy cheddar blend that goes excellently with beer.

The company also offers Chipotle Cheddar, Basil Garlic Jack Cheese, and Applewood Smoked Gouda – one of the three smoked cheeses in their line. The Chipotle Cheddar is made with cumin, garlic, red chile peppers and chipotle. “Chipotle Cheddar is my personal favorite because its smoky and complex flavor profile makes it one of the few cheddars that pairs well with a full-bodied red wine,” says Valter.

Nicasio Valley Cheese Company, a farmstead cheese company that is part of the Lafranchi Dairy, has won numerous awards – including second place in the Fromage Blanc category in 2011, 2012 and 2014 at the American Cheese Society (ACS) – for its Foggy Morning cheese. Foggy Morning with Basil and Garlic is a flavorful extension of that flagship product. “Our Foggy Morning with Basil and Garlic is just like our original, but we add basil and fresh garlic to it,” says Scott Lafranchi, Partner at Nicasio Valley Cheese Company.

This cheese is a very soft, very creamy cheese that carries a tang with it where you can still taste the milk in the cheese, says Lafranchi. “It’s such a versatile cheese; I think it’s great on a bagel. On salads, it’s really good.”

2015 has been a good year for Cypress Grove Chevre and its flavored cheeses, according to Bob McCall, Sales Director for Cypress Grove Chevre. The company’s PsycheDillic goat cheese placed first at this year’s ACS awards in the Fresh Goat With Flavor Added category, while the company’s Truffle Tremor Mini and Truffle Tremor Original placed second and third respectively in the Soft-Ripened with Flavor Added category.

PsycheDillic is infused with dill weed and dill pollen, making it the top bagel-topping choice that will persuade consumers that they don’t want to go back to plain cream cheese, according to McCall. “People who buy this cheese already like dill, but end up trying something brand new from the dill pollen and fresh goat cheese,” says McCall.

The company’s Truffle Tremor Mini and Truffle Tremor Original – northern Italian truffle-infused goat cheeses – were born like most great innovations; by accident. After Mary Keehn, the Founder of Cypress Grove Chevre, tried creating a new fresh chevre flavor that underwhelmed during an initial taste test, the wheels were left in the aging cooler for three weeks before anyone remembered they were there. But when they did remember their existence, the Cypress Grove folks fell in love with the taste. “I kid you not, 60 seconds went by before anyone spoke,” recalls McCall, “We were stunned by how good it was.”

Cypress Grove Chevre is a cheese company that prides itself on the uniqueness of its names and their allusions to their northern California zeitgeist. Herbs de Humboldt, for instance, which sports locally harvested herbes de Provence, is monickered with a tongue-in-cheek allusion to one of the region’s better-known cash crops. “Its wonderful on pasta or as a substitute for cream and pairs well with almost any beer, red ale and Sauvignon blanc,” says McCall.



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