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.
Sugarlands Distilling Company has announced Hazelnut Rum as the newest addition to its award-winning line of spirits. The east Tennessee distillery partnered with distilling legends Mark Ramsey and Digger Manes from the hit series “Moonshiners” to develop the spirit.
Hazelnut Rum meets the nose with sweet aromas of toasted hazelnut and brown sugar. It is a smooth, full bodied spirit that blends the tastes of vanilla, cinnamon and honey. At 80 proof, this brown spirit finishes with a sweet, oaky kick.
“Our Hazelnut rum really became a labor of love, mainly because our wives became the first big fans of it,” said Manes. “Because of them, we were determined to make it better than any other homemade liquor that anyone had ever tasted.”
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Mark and Digger created hazelnut rum while filming for the Discovery Channel program. The duo combined real hazelnuts and rum in their backwoods still to create a one-of-a-kind flavored spirit.
“In the words of our mentor Popcorn Sutton, ‘this is some of the finest liquors that’s ever been,'” said Ramsey. “Now it is our pleasure to share it with the rest of the world. We’re really humbled that folks are eager to try it.”