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www.gourmetnews.com n JUNE 2019 GOURMET NEWS 9 0 New Gourmet Sauces for Much More Than Pasta By Casey Mertz, Chef and Senior Product Developer, David Evans Foods Robert Rothschild Farm is excited to intro- duce its new line of gourmet sauces. Because we carefully source only the finest ingredi- ents from farms we know, and we make everything that bears our name in small batches from scratch, these four new gour- met sauces aren't simply flavorful – they're inspirational. More and more, consumers are deciding for themselves how they want to use a pre- made sauce in their day-to-day cooking. We set out to give them inspiration in a jar to liven up their favorites and to get their cre- ative juices flowing on new recipes. These new sauces are perfect right from the jar to use for braising, roasting, simmer- ing, slow-cooking, or of course, adorning one's pasta of choice. They're as versatile as they are delicious. We are demonstrating some of our favorite recipes at our booth to give you a taste of the wide-ranging possi- bilities. The new collection includes: Arrabbiata: A robust blend of tomatoes, pure olive oil and dried chili flakes, slowly cooked to bring forward great texture with the perfect level of spiciness. Farm House Vegetables: A rich, rustic medley of egg- plant, zucchini and mush- rooms accented with garlic and basil for a sauce bursting with texture and flavor. Butternut Squash and Sage: A delicate, creamy sauce made of butternut squash puree, fresh sage, garlic and finished with the natural sweetness of mascarpone cheese. Creamy Roasted Red Pepper: A creamy, fire-roasted red pepper puree blended with tomatoes, olive oil and garlic and enriched with mascarpone cheese. We've prepared our sauces the only way we know how – without preserva- tives, artificial flavors or colors. Plus, all of our sauces are gluten- free and kosher. Your con- sumers will fall in love with the small-batch flavor of all four sauces. The home-cooked goodness of the collection has the power to turn any meal, any day, into a tantalizing culinary adven- ture. Visit David Evans Foods at booth #236. For more information, go to www.davidevans foods.com or www.robertrothschild.com, email dpatterson@davidevansfoods.com or call 513.975.2207. Pocas Debuts Five-Flavor Berry Juice Drink Think outside of the box. Why do you think one fruit provides only one flavor? Find five flavors in a berry with Pocas' brand new item, FIVE. Pocas International is debuting its all nat- ural five-flavor omija juice drink at this year's Summer Fancy Food show. Omija, also known as schisandra, means "five-fla- vor berry" in Korean. The berry gives you five different flavors: sweet, sour, salty, bitter and spicy. Besides its unique taste, it has long been used as a traditional medicine in East Asia for a variety of ailments. In addi- tion, recent research and studies identify its health benefits as boosting the immune sys- tem, liver and kidney function. FIVE is made in Mun Kyeong, South Korea where top quality omija is produced. The drink is 100 percent natural and non- GMO, with no preservatives, no artificial color, no artificial flavors and no artificial sweeteners. It is dairy-free, gluten-free, soy- free and vegan. Your cus- tomers can enjoy five different flavors: Pure Schisandra (Omija), Schisandra & Korean Pear, Schisandra & Mango, Schisandra & Pineapple and Schisandra & Watermelon. The berry's complex flavor combination with natural fruits makes a refreshingly de- licious drink. Pocas International is passionate about de- livering premium healthy beverages and spe- cialty foods to its customers with only top-quality products. The mission of Pocas is to study global market trends of healthy foods and beverages on behalf of its customers and supply the best healthy products to its valued customers with the lowest price possi- ble. Enjoy drinks that are way beyond refreshing and feel the mysterious harmony in every sip. Visit Pocas International at booth #4917. For more information, go to www.pocas.com or call 201.941.7900. Follow the company on Instagram and Facebook. Build a Cheeseboard and They Will Come By Greg Gonzales Even though we don't believe in Santa Claus past a certain age, most of us can find plenty of magic in holiday celebrations with friends, coworkers and family. There's magic in the time we finally get to spend to- gether exchanging stories, it's in the laugh- ing and crying and generosity – and it's in the food we share together, especially the right cheeseboards. Done properly, the right cheeseboard can make a statement at any gathering, become the topic of next year's conversation, and your customers can do just that if your store provides them the tools, boards, foods and guidance to get there. However, to even get started, a great cheeseboard requires the right tools for form and function. It's important to have the right knife for the right cheeses – like a skeleton knife for soft cheeses like brie, camembert or Roth Monroe, a limited-pro- duction cheese that would stick to a normal blade. To avoid the sticking, a skeleton- style knife like Swissmar's Lux Cheese Knife will do the trick, featuring holes in the blade to prevent the cheese from stick- ing, forged construction for strength and a forked tip for serving, with an elegant black Micarta handle. Boska offers an al- ternative to skeleton blades from its Pro Collection called the Brie Knife Monaco, which doesn't feature holes in the blade like other soft-cheese knives but instead has a long, thin blade, made from a single piece of stainless steel. For a go-to knife to use for most cheeses, Swissmar also offers a Universal Cheese Knife in stainless steel. For harder cheeses, a cheese plane will come in handy and a parmesan knife for even harder cheeses, be- cause they crumble and it's often better to break them up instead of slicing them into triangles. Boska offers the Parmesan Knife Monaco in its Pro Collection, with a pointed oval blade and a single-steel construction for control and durability while breaking up those hard cheeses. Another crucial component that literally supports the entire cheeseboard is the board itself – both visually and physically, whether it's wood or marble or otherwise. One of the high-quality wood options is the Cheese Board Friends XL from Boska, a large, round European oak board that's practical for multiple cheeses and pairings with plenty of room for cutting. A little hand soap and a rub with olive oil is all that's needed to maintain it after use. And in addition to wood and marble, cheeseboards come in slate, like Brooklyn Slate Co.'s Slate Cheese Board, available in four sizes, in red or black, sourced from the company's family slate quarry in upstate New York, packaged in a burlap bag with soapstone chalk that allows users to write on the board. The option of writing on the board could let party hosts label cheeses or draw fun designs to make the spread even more memorable. Snacking Just Got a Whole Lot Healthier Eating healthy is something that we all feel conscious of pretty much all the time, but when we snack, sometimes we feel like it's okay to sacrifice nutrition for taste. Shrewd Food is changing that, along with the way that consumers are looking at snacking. You no longer have to sacrifice flavor to have a low carbohydrate, low calorie, high protein snack. Introducing Shrewd Food Protein Crisps, the high protein, low carbohydrates, low calorie, gluten free version of your favorite cheese puffs you loved as a kid. It's amped up the original to include three savory fa- vorites such as Baked Cheddar, Brickoven Pizza and Sriracha, as well as two sweet fla- vors, Strawberries & Cream (90 calories, 12 grams of protein and 4 grams of carbohy- drates) and Cookies & Cream (90 calories, 13 grams of protein, 3 grams of carbohy- drates). Each savory serving boasts 90 calo- ries, 14 grams of protein and 2 grams of carbohydrates, which makes this snack the best choice for everyone watching their macros or just watching TV. David Wild, co-Founder of Shrewd Food, loves to compare his Protein Crisps to the common protein bar. "They're about the purest form of protein you can get which is over 65 percent protein and nearly two times that of protein bars." He explains that the re- sult of taking the highest quality protein isolate, puffing it and adding a special selective sea- soning blend is the magic be- hind these outrageously delicious Protein Crisps. Michael Goldstein, co- Founder of Shrewd Food, ex- plains their success in the marketplace. "Our main goal in developing this new line of Pro- tein Crisps was to modernize the traditional cheeseball by making it friendly to many lifestyles and diets such as keto, celiac and low calorie." If you pick up a bag, you can easily tell from the nutritional panel displayed on the front that the owners of Shrewd Food wanted to show off their stats. Lisa Saffeir, co-Founder of Shrewd Food, talks about how it's not just the sa- vory flavors that are gaining a lot of excitement. "We have a new product that just hit two regions of Costco and is blowing out the doors – they're Protein Croutons!" This phe- nomenon has the bold flavor of Parmesan Herb while playing the role of healthy Protein Crisp and is changing up salads everywhere. Shrewd Food's family of Protein Crisps is growing to include two new savory flavors: Sour Cream & Onion and Nacho. These are available May 2019. When you try them, you'll realize how the folks over at Shrewd Food can claim that "snack- ing just got a whole lot healthier." For more information, go to www .shrewdfood.com.

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