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Restaurant Daily News Monday, May 20, 2019 7 0 COSTA NOVA Unveils Two Signature Collections for the Hospitality Sector The Portuguese brand of fine stoneware, recognized throughout the retail sector for the quality of its tableware and acces- sories, begins the year 2019 with the aim of increasing its presence in the hospital- ity industry through the introduction of two exclusive collections for this market. Developed in partnership with renowned German designer Carsten Gollnick, NÓTOS is a tableware collec- tion designed exclusively for profession- als in the hospitality sector, inspired by the remarkable color contrasts and struc- tures of the Portuguese Atlantic coast. Textured ceramic forms of pure and flowing lines are combined with metallic structures and organic materials such as cork and wood in a palette of light and dark tones that represent the contrasting colors of the coastal landscape. From this border between the water and the land, the German designer has developed a collection of tableware perfect not only for presenting dishes with this coastal theme, but also for the presentation of gastronomic experiences of various cuisines and cultures. Born in 1966 in Berlin, Carsten Gollnick is a reference of quality, innova- tion and aesthetic improvement in the culture of objects. His professional career is guided by numerous collaborations with companies and brands of excel- lence, museum pieces and a list with more than 80 awards and distinctions. The NÓTOS collection is the first part- nership developed with COSTA NOVA. The RODA collection was created by the Portuguese designer Torres Euracini, and is inspired by the "Circle of Friends." The collec- tion aims to bring everyone together at the table in a circle of friends to share memories and stories as they share a meal. All the pieces of this col- lection are produced in the best and most resistant stoneware and have special and organic shapes suitable for demanding hospitality use due to its high level of resistance and performance. The five visual variants of RODA offer a wide range of possibilities to accommodate the best flavors of all seasons, masterfully created by the artists of fine dining and subtle taste. Fish and seafood dishes, meat and vegetables, among others dishes, find in this collec- tion a special support for the irreverent success of the innovation and detail of the great chefs. Born near the Atlantic, Torres Euracini has decades of experi- ence in the ceramic industry and with numerous achievement (mostly anonymously) accom- plished throughout the world. The RODA collection is his first signature collection. COSTA NOVA creates its tableware collections with the same passion and motivation as chefs and caterers create their culinary masterpieces. The unique charac- teristics of its fine stoneware products, combined with its original design, func- tionality and durability, make the brand a reference in the gastronomy segment, with customers located in over 50 countries around the world. These new collections aim to provide professionals in this indus- try with an efficient experience of perform- ance and aesthetics at the highest level. For more information, visit booth #8618 or go to www.costa-nova.com. Smitty Bee Honey: A Sweet Success Story For over 95 years, Smitty Bee has been pas- sionate about producing and packaging high quality honey. That passion has helped create one of the most respected honey packaging businesses in the industry. Louis Henkelman, who always had a love for honey, started producing honey from a single colony hobbyist kit from Sears and Roebuck. In those days, honey could only be obtained by raising your own bees. At this time, honey was a nov- elty item and not mass marketed like it is today. It wasn't until the 1940s when sugar was rationed to support the war effort, that honey was turned to as an alternative sweetener. The popularity of honey grew, and the industry was born. Throughout the next 30 years, Louis grew his family orientated business into one of the most respected honey produc- ers in southwest Iowa. Lavern Schmitz worked for his father-in-law, Louis, after returning from the Korean War. Lavern saw the opportunities with honey early on and started his own producing opera- tion in the mid 1950s. Nicknamed "Smitty" in grade school, he named his new business Smitty Bee Honey. The business grew through the 1960s, '70s and '80s. Doug Schmitz, Lavern's son, worked beside his father, learning the trade as well. Doug then started his own operation in the late 1970s, which he grew into a lucrative honey producing business through- out the 1980s and '90s. In the early 1990s, commercial agriculture changed the natural landscape and honey production yields decreased every year, as the majority of south- west Iowa was converted to corn and soybeans. To further diversify, Doug and his family turned their attention to pack- ing honey for farmer's markets and craft shows. The packaging business grew strong through the 1990s, while honey production struggled. Over 20 years, Smitty Bee grew from a small honey pro- ducer and packer to one of the nation's fastest growing honey processors, pack- aging over 20 million pounds of honey per year. Smitty Bee Honey packages different types of honey for all industry sectors. These markets include commercial food manufac- turing, foodservice and retail. Honeys are carefully selected from specific botanical or geographical areas from around the world and blended to match customer specifica- tions. Exotic and rare varietals such as Washington Raspberry, California Sage and Mexican Avocado honey are just a few of the honeys that can be sourced. Recent trends show that customers are looking for new and trendy honey items that will stand out from the rest. Visit Smitty Bee Honey at booth #10023. Introducing Hammond's Gourmet Cookies and New Chocolate Bar Flavors Hammond's Brands, the parent compa- ny of Hammond's Candies and Old Dominion Peanut Company, has announced exciting additions to its product lineup for 2019. Further expanding into the snacking category, it has introduced a collection of rich, buttery, bite-sized tea cookies. Hammond's has also added two flavors to its much-loved assortment of gour- met chocolate bars. Hammond's cookies will be avail- able in four delicious flavors: Lemon Raspberry, Salted Caramel, Peanut Butter Chocolate Chip and Chocolate Chip. A fifth seasonal flavor, Chocolate Peppermint, will be added to the collection for holiday 2019. Each flavor comes in a 5 ounce box packed 8 per case with a suggested retail price of $5.99. Two new chocolate bars will also hit shelves. Coconut Cream Pie is a milk chocolate treat with coconut flakes and a rich, creamy ganache, and Sodapop! is a unique, cola-flavored milk chocolate bar featuring fizzy popping candy which replicates the carbonated beverage. Each 2.25 ounce bar is packed 12 retail units per display with a suggested retail price of $2.99. "We are excited to kick off the new year with these great new products," said Andrew Whisler, Hammond's Executive Vice President of Marketing and Business Development. "We're especial- ly excited to enter the cookie category providing consumers with even more great everyday treats with Hammond's quality. From classic Chocolate Chip to delicious Salted Caramel, there is a fla- vor to satisfy every sweet tooth." "We're always working on new fla- vors to expand our chocolate bar assort- ment," added Andrew Schuman, President and Chief Executive Officer. "Customers will love the decadent flavor of Coconut Cream Pie, and Sodapop! is completely unique. The popping candy throughout the bar delivers a fun and sweet surprise in every bite." For more information, call 888.226.3999 or go to www.hammondscandies.com. Once Again Nut Butter Spreads Integrity By Lorrie Baumann Once Again Nut Butter has produced its line of nut and seed butters and honeys since 1976, when the company was founded by husband and wife Jeremy Thaler and Connie Potter after a friend suggested that they use the barrel roaster in which they'd been making granola to roast nuts for peanut butter. From there, a local museum in Nunda, New York, asked them to make an old-fashioned peanut butter that included the peanut skins. Thayler liked the result so much that he figured he could sell it. That thought came naturally to the couple because they'd already been serial entrepreneurs, which is why they named their new peanut butter company "Once Again," according to Gael Orr, who is the Marketing, Communications and Public Relations Manager for what's now an employee-owned enterprise. "Once again, they were in business," she said. Thayler and Potter retired from the business in 2006, and it became 100 per- cent employee-owned at that time. Orr has worked for the company for the past 10 years and says she'll probably retire from Once Again Nut Butter when it's time for that to happen. "The company really cares about my family," she said. "They care about employees. They care about my voice." Over the years, the company's origi- nal old-fashioned peanut butter line has expended to include a total of about 30 products in about 80 SKUs comprising salted, unsalted, roasted, unroasted, stabi- lized and stir-style peanut butters as well as Almond, Hazelnut and Cashew Butters and Organic Seed Butter. The company acquired Dawes Hill Honey in 1992. Milk chocolate products were launched in 2018. Each of the products bears the image of Rocky Raccoon on its label. Rocky Raccoon was born as the company's mas- cot after a family of kit raccoons was found on the company's proper- ty in its early days. The compa- ny's employees cared for the raccoons until they were old enough to be released into the wild, and Rocky, named after a Beatles song, remains as a lega- cy of that time. The products are also gluten free, and all of the nut butters are certified by the Non-GMO Project. Like the company's Milk Chocolate Hazelnut and Milk Chocolate Almond spreads, the White Chocolate Hazelnut and White Chocolate Almond spreads will be offered in 12-ounce glass jars retailing for $9.95. All of the products are distrib- uted nationally. "We can't help it if you put it in your ice cream," Orr said. "It is so delicious that you can't stop eating it."