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GOURMET NEWS www.gourmetnews.com n JANUARY 2019 n GOURMET NEWS 4 2 Les Trois Petits Cochons Launches New Sous-Vide Egg Bite Product Line Since its opening as a small charcuterie shop selling pâtés and quiches in New York in 1975, Les Trois Petits Cochons (The Three Little Pigs) has taken pride in combining elevated with accessible, main- taining the company's premium sourcing, production and quality standards that make for great French food products. This long- time specialty leader has modernized the quiches it sold in the original shop in Greenwich Village with the launch of a new line of all natural, cage-free Sous- Vide Egg Bites. This new category for the brand maintains Les Trois Petits Cochons' core values and principles of premium ingredients and hand- crafted production methods. By utilizing the traditional French sous-vide cooking method, Les Trois Petits Cochons creates tender, perfectly cooked egg bites that have a refined texture and gourmet taste. The all natural, cage-free Sous-Vide Egg Bites are gluten-free, high in protein, contain zero sugar and are low in carbohydrates. They are available in four delicious vari- eties: Bacon & Swiss, Prosciutto & Gruyère, Ham & Espelette Pep- per, and a vegetarian option of Spinach & Feta. Les Trois Petits Cochons' new Sous-Vide Egg Bites are high- quality, all natural and fully cooked – perfect as breakfast, lunch, an on-the-go snack or a healthy addition to kid's lunchboxes. They are also keto-friendly and a healthy alterna- tive to carbohydrate-packed breakfast sand- wiches. No matter your lifestyle or personal preference, there is an option for everyone, including eating them at room temperature or heating them by mi- crowave, toaster oven or stove. Les Trois Petits Co- chons' Sous-Vide Egg Bites and other products are available in natural and conventional retail- ers nationwide as well as online at www.3pigs.com. Visit www.3pigs.com and click "Contact Us" to locate a store near you. Connect on social media with Facebook at @3pigspate or on Instagram at @3pigspate. Visit Les Trois Petits Cochons at booth #826. For more information, go to www.3pigs.com, call 212.219.1230 or email info@3pigs.com. Dutch Cheese Makers: Traditional Values, Old-World Craftsmanship Dutch Cheese Makers has been making cheese since 1890. It adheres to the strict tra- ditional values and old-world craftsmanship in creating the perfect taste, texture and qual- ity in every cheese it makes. For over a century, the company's cheese- makers have been recognized for their com- mitment to quality, purity, texture and taste. At Dutch Cheese Makers, every cheese of- fered is a direct result of their enduring com- mitment. The milk used in every Gouda variety is the freshest and purest Holland has to offer and is certified by the Dutch Authorities to ensure that it's 100 percent Dutch produced milk. The company's strict adherence to time-tested aging tech- niques help to draw out flavors and textures ide- ally suited for today's tastes, cuisines and lifestyles. Consider its classic Goudas, Italian-in- spired Pareggio or any one of its other premium crafted young and aged cheeses. Dutch Cheese Makers also offers a direct line of contact to the cheesemaker without the middleman, thus reducing cost, not quality. Visit Dutch Cheese Makers at the Winter Fancy Food Show and try its wide range of Dutch Specialties with a whole new look. Visit Dutch Cheese Makers at booth #145. For more infor- mation, call 631.533.9202 or email the National Sales Manager at tsirera@dutchcheesemakers.com. Dave's Creamy Hot Sauces Burning Up the Market The hot sauce market is growing quickly and it is also evolving. The vinegary sauces that have dominated for decades are growing, but also losing market share to a new era of sauces, like Dave's Gourmet creamy hot sauces. These newer hot sauces have more complex savory flavors and a more interesting texture. The creamy sauces are also more versatile. Maybe the test that shows how they really differ is that most hot sauces do not taste good when eaten straight or on chips, but creamy hot sauces are delicious straight, cooked into a variety of dishes or used at the table as a topping. Dave's Creamy Hot Sauces are actually vegan and gluten free, but they are whipped at high speed to make them creamy. Numerous chains, including Whole Foods, have picked up the sauces and they are growing really quickly. You should also ex- pect to see them on select restaurant tabletops in the next couple of years. These sauces are both sauce and salsa and have roots in Mexican regional cuisine, but are terrific on Mexican foods, pizza, wings and so much more. You can learn more about Dave's Sauces on his website at www.daves gourmet.com. Dave's is originally known for mak- ing the hottest sauces in the universe (Dave's Insanity Sauce), but the creamy hot sauces are in the mild to medium range and come in three flavors: Roasted Jalapeño, Red Pepper Garlic and Ginger Citrus. Visit Dave's Gourmet at booth #5634. Make Truffles an Every Day Dining Experience MarDona, Wild Forest and La Truffe are all about great taste, great prices, convenience and consistency. MarDona imports the finest olive oil and truffle essence from Italy to cre- ate its highly regarded and sought-after truf- fle products for sale under its various brand names. Italian olive oil blended with its truf- fle essence from Italy creates the signature Black & White Truffle Olive Oils. Using this same essence along with truffle pieces, MarDona creates great-tasting and aromatic Truffle Honey made with Acacia Honey. The highly preferred Black and White Truffle Sea Salts combine the best sea salt from Sicily with truffle pieces and fla- vor. One of the goals at MarDona is to bring truffles into an everyday dining experience, and new products are constantly being added to the line. Some recent additions include the new Truffle Rub and Porcini Salt, as well as new Truffle Tapenade, and let's not for- get the Truffle Carpaccio. The company has re- ceived high praise for its im- ported Balsamic Condimenti from Modena. MarDona's Extra Virgin Olive Oil is imported from Apu- lia. This is an exquisite olive oil, great for cooking and especially as a finishing olive oil. Porcini lovers will appreciate MarDona's wonderful Porcini Olive Oil. MarDon'a Gar- lic Infused Pure Italian Olive Oil is a perfect blend of garlic and pure olive oil with a bold garlic taste. MarDona believes in making a quality product with quality in- gredients. Its mission is to bring to the American people the best in quality truffle and non-truffle products at the most reasonable prices possible. You can find MarDona products in some of the finest gourmet shops, as well as quality restaurants, and on the web at www.mardonaspecialty- foods.com. For more information, go to www.mar- donaspecialtyfoods.com. La Preferida: Quality and Authenticity By Gigi Steinbarth, Digital Content Strate- gist, La Preferida From our humble beginnings as a small fam- ily grocery store in 1930s Chicago to the na- tionwide brand we are today, one thing has always been the same – listening to our cus- tomers! Amidst the booming economy of the stockyards, steel mills and freight yards, our small family grocery store opened its doors. As the community began to diversify, we continued our mission to provide our resi- dents with the tastes of home. Immigrants from Mexico and other Latin American countries became a strong part of the local fabric and by 1949, chorizo became the main staple for our business. The name "La Preferida," which means "the preferred" was chosen to represent the true quality and au- thenticity of our recipe. Today, our wide range of 200-plus prod- ucts continues to meet the changing con- sumer landscape. We've expanded our line to include organic, low sodium, vegetarian and kosher items ranging from diced green chiles to jalapeños, salsas, beans and more. To ensure that our product delivers clear and consistent messaging, we've incorporated bilingual labels to ap- peal to both the His- panic and Anglo markets. During bouts of economic uncertainty, the resiliency of our brand continues to shine through. Our refried beans continue to be our top-selling item and the fastest growing brand in its category ac- cording to recent IRI data. The versatility of our products as ingredients means customers can incorporate these items into a variety of dishes outside the Mexican food realm. Building upon our strong roots in the Mid- west, we are continually working to strengthen our relation- ships on the East and West coasts, so distributor/bro- ker inquiries are always welcome. We will continue stay on top of food trends whether it's through new media strategies, product development or packaging. We will also be launching e-com- merce capabilities with Amazon. Visit us online at www.lapreferida.com to register for our monthly newsletter to stay updated on all of our latest news and events. For more information, go to www.lapreferida.com, call 773.875.6609 or email jnavarro@lapreferida.com.

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