The Spice Lab has introduced a new retail-friendly packaging option for its award-winning line of premium spice blends and barbecue rubs. Each plastic jar with shaker top holds up to 7 ounces of gourmet seasoning and sells for a suggested retail price of $6.99 each. A free-standing shipper display, which holds 60 jars, also is being introduced for 2017. The selection includes:
Blackened Seasoning – New for 2017: The perfect herb and spice blend for the Cajun cooking technique of blackening.
Caribbean Jerk Seasoning – 2017 Scovie Award Winner: Create classic island dishes with this spicy mixture. Try on chicken, pork and seafood.
Best of the Bay Seafood Seasoning – 2016 Scovie Award Winner: A classic blend of paprika and other spices, perfect for seafood.
Tropical Citrus Seafood Seasoning:Bright fruit flavors and island spices in this tasty blend.
Key West Classic Seasoning: Flavorful blend of onion, garlic, thyme, parsley & other spices.
Spicy Seafood Seasoning: Black pepper, garlic, thyme and other spices.
Salt Free Citrus & Dill Seafood Seasoning: Maximum flavor without the salt – great as a rub or marinade for salmon and shrimp.
Everglades Chicken and Gator Rub: A spicy medley of onion, bell peppers, black pepper and other flavorful seasonings.
Country Style Honey Mustard Seasoning: Pungent mustard and sweet honey balance this blend.
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Firecracker Spicy Steak Seasoning – 2016 Scovie Award Winner: A sizzling mix of hot cayenne pepper and other spices.
Ancho Chili & Coffee Seasoning – 2016 Hot Pepper Award: Sweet and smoky mix of dried Poblano peppers, coffee and other spices.
South Beach Mango Chipotle Seasoning – 2015 Hot Pepper Award: Sweet tropical fruit, chipotle pepper and mesquite.
Italian Rustica Seasoning: A Mediterranean mix of thyme, oregano and other spices.
Bad to the Bone Seasoning: A subtle spice blend infusing flavor in every bite.
Spanish Chorizo Seasoning: Garlic, paprika, red pepper, coriander and more.
Retailers can build their own assortment for The Spice Lab’s Gourmet Seasoning display. Choose up to a maximum of four spice blends (15 jars each) to customize the display to best to appeal to the local market. Shippers will be available by January 30.
As a woman-owned and family-run business, The Spice Lab takes great pride in offering the widest selection of sea salts from a single source. Its every expanding line of products include peppers, spices, seasonings, rubs, gourmet gift collections, Himalayan salt shot glasses and plates, regional brands, private label, a wide array of corporate gifts and much more.
All products are processed and packaged in its HACCP certified manufacturing facility in Pompano Beach, Florida. The company’s high quality line of products can be found in grocery, gourmet, specialty gift shops, foodservice, club, major retailers and online through Amazon.com as well as www.thespicelab.com
Pamela Barefoot, founder and longtime President of specialty food company Blue Crab Bay Co. in Melfa, Virginia, has sold the company in an asset sale to Elizabeth Lankford. Barefoot, 66, said her decision to sell Blue Crab Bay was initially difficult but was made easier once she knew the company was going to stay local. “I have been fretting over an exit strategy, and all the businesses that approached me did not want our property in the (Accomack Airport) Industrial Park,” she said.
“Two years ago, I received an email from Elizabeth Lankford, and I knew in my heart she was the right one,” Barefoot continued. “She cared about the brand. She cared about the Eastern Shore and my employees. Her father had tons of experience in the food industry, and with her very supportive family, I knew she would be a great caretaker for my Blue Crab Bay family.” Lankford’s family is well known in Maryland and Virginia. Her grandfather Stanley began Lankford Produce in 1964 and soon was joined by her father, Tom, and uncles Fred and Jim. In 1981, Lankford Produce merged with Sysco Corp.
Elizabeth, 32, recently resigned from her job in Washington, D.C., where she specialized in state government affairs for Healthcare Distribution Alliance. “I had always been looking for an opportunity to return home to the Eastern Shore,” she said. “This is a perfect fit. I have been a longtime fan of Blue Crab Bay’s brand and high-quality products. I look forward to leading the company and expanding our national reach.”
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Barefoot plans to continue to work at Blue Crab Bay for at least two more years. “I’ll just have more time for my Airbnb cottage and to go RVing with my husband to state and national parks, an interest we picked up about four years ago,” she said.
Founded on Barefoot’s kitchen table in 1985, Blue Crab Bay has evolved into a nationally recognized, award-winning specialty food brand and a leader in its community. Blue Crab Bay’s line of specialty foods and gifts includes award-winning Virginia peanut snacks, Bloody Mary mixers, seafood seasonings, and Blue Crab Stoneware. The company operates from a 24,000-square-foot building in the Accomack Airport Industrial Park in Melfa, where a retail shop also is located. Products are available in thousands of stores nationwide and on the company’s consumer website.
Artisan winery La Crema has promoted Craig McAllister to the position of Head Winemaker. McAllister, who first joined the winery as the harvest enologist in 2007, has been a passionate steward of La Crema’s Monterey program and played a vital role in elevating the winery’s Sonoma Coast portfolio throughout his tenure. In addition, he has helped to further develop the winery’s collection of single vineyard Chardonnay and Pinot Noir wines. In his new role, McAllister, who has most recently served as associate winemaker, will gain increased responsibility for the oversight of all winemaking operations.
“Craig’s long tenure with La Crema and passion for cool-climate winemaking make him a natural fit,” said Mitch Davis, Senior Vice President of Production for Jackson Family Wines. “In particular, his expertise on the Central Coast, in the Monterey appellation, a region in which we see tremendous potential for La Crema, coupled with his skill, experience and passion, will continue to enhance the strength of the La Crema winemaking team.”
“I couldn’t be more thrilled to hand the helm of La Crema over to Craig,” said Elizabeth Grant-Douglas, the company’s most recent winemaker. “He has been my partner and right hand at La Crema for so many years and has the passion and commitment to take La Crema to the next level,” she added.
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“This is a dream job for a winemaker who enjoys the challenges and rewards of producing Chardonnay, Pinot Noir and Pinot Gris from cool-climate regions,” said McAllister. “I am thrilled to be a part of this this special team and look forward to carrying on the legacy that has been entrusted to me by continuing to produce the stylistically elegant wines for which La Crema is known, while elevating the winery to new levels of success.”
For more information regarding La Crema, visit www.lacrema.com.