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Maple Shallot Teriyaki Sauce from Stonewall Kitchen East meets West in the brand-new Maple Shallot Teriyaki Sauce from Stonewall Kitchen. Combining typical Asian ingredi- ents such as soy sauce and shallots with maple syrup, a quintessential New England flavor, this unique sauce boasts both savory and sweet notes. The word teriyaki derives from "teri" meaning shine or luster and "yaki," which refers to the method of cook- ing by broiling or grilling. Traditionally en- joyed in Japan as a marinade and glaze on seafoods like tuna and salmon, Stonewall Kitchen's update to this classic allows for so many more riffable recipes. It's perfect for giving a modern spin to sim- ple stir-fries, grilled meat skewers, roasted veggies – really, whatever dish your customers can dream up! From meatballs to ribs, this sauce adds umami taste to just about everything, serving as a no-fuss way to easily ace fusion cuisine at home. Stonewall Kitchen 888.326.5678 www.stonewallkitchen.com Fall River Wild Rice: New Ways with America's Native Grain Interest in plants and grains is soaring, as shoppers look for new ways to eat healthy. High in protein and fiber, nutty and with a striking vi- sual appeal, wild rice is one of the healthiest grains avail- able. It was a staple food of several Native American tribes, who called it "manoomin" or "precious grain." Fall River Wild Rice brings this culinary gem to your store shelf. This naturally cultivated wild rice is great in sal- ads, soups and stir-fries. However, it also works well in mixes for pancakes and muffins and even in chocolate and desserts. Fall River's Fully Cooked Wild Rice is high-protein goodness in seconds. The only cereal grain native to North America, wild rice is not even a rice at all. It is the seed of Zizania plustris, a tall, blooming water grass that prospers in the Great Lakes region, as well as in the fruitful valley in the shadows of the Sierra Nevadas and the Rockies. Fall River Wild Rice is a small grower-owned coopera- tive in the Fall River Valley, a rural moun- tain valley nestled between the Cascade and Sierra Nevada ranges. Fall River Wild Rice 800.626.4366 www.fallriverwildrice.com GOURMET NEWS OCTOBER 2018 www.gourmetnews.com FOR YOUR CONSIDERATION 2 1 Pairing exceptional cheese with comple- mentary beer and wine selections has never been easier, thanks to new Cello Cheese Flights, which launched at the 2018 Summer Fancy Food Show. Each of the high-end, quality cheeses has been curated harmoniously, offering a low- risk way for consumers to explore new flavors. An at- tractive presentation and beverage-pairing sugges- tions eliminate the guesswork, making Cheese Flights an optimal choice for en- tertaining and other special occasions. The first-to-market flight features Cello Copper Kettle, the only U.S. Parmesan made using a traditional copper vat for a one-of-a kind, award-winning flavor, as well as two award-winning cheeses from the Yellow Door Creamery brand. Altu, a Gruyere-style cheese with notes of fruit and an earthy, nutty finish, is a star of the Alpine Collection, and Tus- can Rubbed Fontina is one of the most celebrated Hand- Rubbed Fontinas, with its smooth, creamy texture and vibrant blend of Italian herbs and spices on the rind. The Cello Cheese Flights will be offered in packs of 14 10-ounce trays. Schuman Cheese www.cellocheese.com Pre-Paired Cello Cheese Flights Busha Browne Original Hot Pepper Jelly Busha Browne's Original Hot Pepper Jelly is the traditional spicy-sweet condiment based on the world-famous hot and flavor- ful Jamaican Scotch Bonnet Pepper. This Pepper Jelly is the perfect accompaniment for cheeses and meats (hot or cold), and excels when mixed with cream cheese for canapes or used as a spread or a dip. It also makes a superb glaze for meats and vegetables. It's available in the U.S. through im- porter Source Atlan- tique. Source Atlantique 201.947.1000 www.sourceatlantique.com Hazelnut Spreads from Pernigotti Preserving its Italian origin and the quality of its recipes, Pernigotti has been one of the most appreciated icons of the Italian chocolate tradition since 1860. The Pernigotti brand carefully selects raw in- gredients to offer the best quality prod- ucts. The brand has recently created a duet of gianduia chocolate hazelnut spreads. The spread is a decadent and creamy blend of gianduia chocolate and hazelnuts, originating in Turin, Italy where the Piedmonte region is known for its prized hazelnuts. The spread comes in both milk and dark chocolate varieties. The milk chocolate spread contains 30 percent hazel- nut, while the dark chocolate spread con- tains 42 per- cent hazelnut. The spreads are kosher certified, gluten free, made with all natural ingredients and contain no palm oils or hy- drogenated fats. The Pernigotti spreads retail for $9.95, with six units per case at wholesale. European Deli 973.425.0100 www.europeandeli.com Hatch Chile Company USDA Organic Red Enchilada Sauces In 2018, the Hatch Chile Company intro- duced USDA-certified organic formula- tions of its popular HATCH Red Mild and HATCH Red Medium enchilada sauces to consumers across the United States. The HATCH Organic red enchilada sauce introduction has been very suc- cessful and is driving category sales growth with supermarket and grocery retailers. The Hatch Chile Company is a category leader in premium quality Southwestern food with a broad product line that in- cludes premium quality green chile and j a l a p e ñ o p e p p e r s , e n c h i l a d a sauces, sal- sas, and taco sauce. H A T C H - and HATCH Select-branded products are available in supermarkets and natural and specialty grocery retailers across the United States. Hatch Chile Company www.hatchchileco.com