Gourmet News

Kafarakis Out at Specialty Food Association

Published May 18, 2020

The Board of Directors of the Specialty Food Association announced today the appointment of Bill Lynch as the organization’s Interim President. Lynch, who has more than 20 years’ experience with the Association, will take over leadership of the organization as the contract expires for the current President, Phil Kafarakis.

“The Specialty Food Association has undergone a significant transformation over the past few years and we sincerely thank Phil for his leadership and guidance in pioneering programs that will have a lasting impact on the SFA and its over 4,000 Members,” said Becky Renfro Borbolla, SFA Board co-Chair. “We intend to build on these initiatives to continue the advancement of the association for years to come.”

“The Specialty Food Association and our members have held a special place in my heart for the last 20+ years. I am passionate about this organization and its members and am honored for the opportunity to lead this talented staff while working alongside a dedicated Board to help our members build their businesses and prosper,” Lynch said. “The SFA has a solid foundation from which to grow and a loyal community where we see many opportunities that play to our strengths in delivering more value to our members.”
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Lynch previously served as Vice President of Engagement & Experience and has been with the Specialty Food Association since 1999, when he joined the organization as an operations manager for the Fancy Food Shows. Lynch has held several roles during his time with the organization while working his way up to an executive team position which he has held since 2012. Lynch is a well-recognized leader in the specialty food and trade show industries and currently serves on several boards and committees in the cities of New York and San Francisco. Kafarakis will assist him over the coming month to take over leadership duties.

“We have great confidence in Bill’s leadership and expect to benefit from his decades of experience in senior leadership roles across multiple areas of the business including membership, trade shows and events, customer service and office operations. We again thank Phil for his numerous contributions to SFA, and wish him the very best in his future endeavors,” said Charlie Apt, SFA Board Vice Chair & Chair Elect.

Caledonia Spirits and Jasper Hill Farm Release Special-Edition Ginnimere

Published May 13, 2020

Two Vermont-based artisan producers, Caledonia Spirits and Jasper Hill Farm, have come together once again to release a second batch of their special-edition Ginnimere cheese.

Ginnimere is a creative twist on Jasper Hill’s popular Winnimere, a yolky, silken cow’s milk cheese made from the raw winter milk of the farm’s beautiful Ayrshire cattle. The creamy cheese is wrapped in strips of spruce cambium, the tree’s inner bark layer, that are harvested from Jasper Hill’s woodlands. During its usual aging process, Winnimere is washed in a cultured salt brine that aids in rind development, but with Ginnimere, the rind is instead washed in Caledonia Spirits’ flagship spirit, Barr Hill Gin.

Made with raw northern honey, Barr Hill Gin’s bright, floral notes perfectly complement the botanical qualities it retains from the juniper, giving it a balanced flavor profile that works incredibly well with cheese. With Ginnimere, the Barr Hill Gin wash adds a bright, botanical complexity that plays so well with the earthy, umami flavors of the cheese.

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As a limited-release offering, Ginnimere is available by wheel only (approximately 13 ounces) for $32. Caledonia Spirits will be making the cheese available for curbside pickup as part of its Gin Lane Drive-Thru service in Montpelier. Customers can also purchase Ginnimere at jasperhillfarm.com.

NAFEM Show 2021 Delayed

Published May 12, 2020

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