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GOURMET NEWS OCTOBER 2018 www.gourmetnews.com SUPPLIER NEWS 1 6 Bumbleberry Farms Launches Four New, Unique Honey Cream Spreads For more than 8,000 years, honey harvest- ing has been integral to not only mankind's diet, but the relationship with honey's source, honeybees- our planet's most im- portant insect. Per the National Honey Board, there are more than 115,000 bee- keepers in the U.S., many hobbyists, pro- ducing 162 million pounds of honey annually. With Americans happily consum- ing over 450 million pounds annually, more than 61 percent is sourced from over- seas. Beekeeper and Entrepreneur, Ms. Karen Mosholder, created Bumbleberry Farms Honey Cream Spreads, giving Amer- icans what they want: great tasting, creamy spreads with just the right amount of sweetness, free of artificial flavorings and no preservatives in four handcrafted unique flavors. Lover's Leap Sea Salt Caramel: The most popular honey cream spread, named after a customer who loved the flavor and tex- ture so much she wanted to dive into the jar and live there! A proprietary mixture of honey, whole milk, butter, pure vanilla, pure cane sugar, sea salt and caramel cre- ated through a long, slow cooking process. Zero trans-fats, 11 grams of carbohydrates per tablespoon. Available in 8-ounce glass jars, 12 units per case pack. Great in recipes for breakfast, lunch and dinner, poured over popcorn or spooned into morning cof- fee. Squirrel Crazy: The most versatile honey cream spread featuring a proprietary blend of local Pennsylvania maple syrup, honey, whole milk, butter, pure vanilla, pure cane sugar and sea salt. Zero trans-fats, 11 grams of carbohy- drates per tablespoon. Available in 8-ounce glass jars, 12 units per case pack. Great in recipes for breakfast, lunch and dinner, poured over a favorite sweet potato recipe, artisan cheeses, fish or poultry dishes, or a gentle ingredient in fruit pie recipe. Once tasted, people hoard jars to ensure they al- ways have enough. Sticky Bun Cinnamon: The smell of cin- namon buns baking oozes a nostalgia that's equal to the sticky, sweet icing that gets messily drizzled on top of buns fresh from the oven. Bumbleberry Farms Sticky Buns Cinnamon honey cream gives a delicious nod back to mornings at Grandma's house, with sleepy conversations over endless cin- namon buns. Hand crafted proprietary recipe of honey, whole milk, butter, pure vanilla, pure cane sugar, sea salt and unique Vietnamese or- ganic cinnamon, whose ground, high oil content permeates the cream honey spread fully. Available in 8-ounce glass jars, 12 units per case pack. Zero trans-fats, 11 grams of carbs per tablespoon. Sticky Bun Cinnamon can be spread on toast, added to oatmeal, yogurt and smoothies, over ice cream, pancakes and cheeses and used in numerous recipes to add a sweet sparkle of cinnamon. Molten Lava Spiced Chocolate: A smooth mixture of Fair Trade dark cocoa, a gentle touch of espresso and organic cayenne, blended together with honey, whole milk, butter, pure vanilla, pure cane sugar, sea salt and organic cinnamon organic nutmeg, creating dark chocolate honey cream spread with just the right amount of smoky spiciness. Zero trans-fats, 11 grams of car- bohydrates per tablespoon. Available in 8- ounce glass jars, 12 units per case pack. Great in both sweet as well as savory recipes or spread on desserts or blended into a favorite coffee drink for an Aztec hot chocolate. Bumbleberry Farms cream honey spreads are available nationwide at Whole Foods, Terrain, Republic of Tea, TJMaxx, and Home Goods stores, numerous specialty cheese and wine shops, coffee houses, gift stores and museum shops. Additionally, Bumbleberry Farm Spreads can be pur- chased at www.bumbleberryfarms.com. GN Wackym's Kitchen Continued from PAGE 1 Garland, Texas, bakery feature flavors both outrageous – Salted Sour Lemon and Spicy Apple, a mean snicker doodle with cayenne as well as cinnamon and sugar both inside and out – and as traditional as Maple Pecan. Wackym's Halloween-seasonal Ginger Pumpkin sounds tradi- tional, but it's a little twisted with aggressively spicy cayenne pepper bite to it – it's a cookie that begs to be served with a cock- tail. "Even though they sound weird, we have a passionate following," Wackym says. "That has been a huge point in our success – the word of mouth and the engagement of the customers and the store associates." "I've demoed aggressively for years," he adds. "When I demo, I don't sell cookies. I give away lots of cookies, but the result of giving away cookies is that we sell lots and lots and lots of cookies." The cookies are made in a new 10,000- square-foot facility and are baked in two Hobart double-rack convection ovens with custom racks that can handle 6,400 cookies at a time. "The shocking thing about what we do is that as we've grown, we've done noth- ing but make our process smarter," Wackym says. "We haven't really changed any- thing." The big difference be- tween how Wackym's making cookies now from the way he made them when he was baking 11 pans of cookies at a time for sale to Central Market, his first big cus- tomer, and the way he makes them now is that his equipment is a little better and he no longer has to hand-crank the dough de- positor, which is the commercial-scale ver- sion of the cookie press found in a home kitchen. "It's the same process – we've just figured out how to do it faster and smarter, but the process is the same," he says. He no longer hand- scoops his drop cookies either. "But I still know how," he says. "It's not something you forget easily." Cookies from Wackym's Kitchen are currently sold all over the Southwestern United States in Whole Foods as well as in H-E-B and in specialty stores across the country. A shortbread line introduced two years ago that features Butterscotch, Corn- meal Rosemary, Lemon Lavender and Triple Ginger Short- breads has a follow- ing in California's Wine Country. "They're proving to be very popular with wine drinkers," Wackym says. "The Cornmeal Rosemary is the bomb with a soft blue cheese smeared on it – like a Stilton, or any cheese that you might serve a fruit with. I've had extra-aged Gouda with it, but it's very messy." For more information, visit www .wackymskitchen.com. GN Little Porky Makes a Marinade BY LORRIE BAUMANN Little Porky's is a line of six flavors of mari- nades and four rubs made in New York. Lit- tle Porky is the creator, George Santiago, who acquired his nickname in his childhood. Once he'd grown up and started his own catering com- pany, he wouldn't give his recipes to his friends, so they asked him to bottle the secret sauce so they could use it in their own homes. "My friends were over every weekend. I was always cooking," he said. "Cooking is something I've always had a passion for and everyone seemed to love my food." Those friends' favorite dish was the steak he made with the marinade that would be- come his Original flavor once he followed his friends' advice and put it in a bottle. "Basically, everyone wanted it, but I would- n't give it to anyone," he said. "Whatever you marinate in it, it's delicious." The line grew from there after retailers advised him that he needed a range of fla- vors to go with his Original. "We went back to the drawing board and came up with all the other flavors," he said. Those flavors now include Barbecue, Chimichurri, Peanut Sauce, Hot Chili Honey, Jamaican Jerk and Mango Habañero in addition to the Original. The rubs include Pork Rub, Meat Rub, Chicken Rub and Seafood Rub. "They all have a terrific flavor," Santiago said. "I do as many festivals as I can, and when people try the marinades, they say it's like something they've never tasted." The marinades are made with fresh in- gredients and natural preservatives, and al- though the label recommends a minimum of three to four hours of marinating time, Santiago recommends overnight use. "It definitely tenderizes the meat," he said. "It doesn't matter what steak you use, the next day it's nice and tender." The marinades are packaged in 12- ounce and 18-ounce bottles, which retail for $6 and $7, respectively. The rubs, packaged in 4-ounce jars, retail for $5 and a 10-ounce Hot Chili Honey retail is $10.00. For more information, visit www.little porkysmarinade.com. GN

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