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PRIVATE 2019 www.gourmetnews.com n NOVEMBER 2019 n GOURMET NEWS P 2 2 Burrata made at its Melrose Park facility, to customized blends of imported and do- mestic Parmesan, Pecorino Romano, Asi- ago and other Italian and Italian-style cheeses. Caputo is an expert in formulating the perfect cheese blend for any application. With its onsite laboratory, and microbiol- ogist on staff, the company can create blends and formulas specific to your needs. With years of experience and knowledgeable staff, Caputo offers con- sistent results. In addition to being one of the most re- spected manufacturers and processors of hard Italian and Italian style cheeses, Caputo is also known for its award-winning fresh Mozzarella line, most recently winning awards at the 2019 American Cheese Society Conference for Hand Dipped Ricotta, Bur- ratatini and Nodini. Caputo Cheese is at booth #F3912. There you can meet Pasquale, one of the founders of Caputo and current Chief Executive Offi- cer, and his son, Natale Caputo, current Ca- puto President. Come by and try the newest additions to the Caputo Fresh Mozzarella line: Mini Nodini and Black Truffle Ovolini, and see how Caputo can craft distinction for you and your customers. Visit Caputo Cheese at booth #F3912. For more information, go to www.caputocheese.com or call 708.450.0074. Caputo Cheese (Cont'd. from p. 1) 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 most respected honey producers in southwest Iowa. Lavern Schmitz worked for his father-in-law, Louis, after returning from the Korean War. Lavern saw the op- portunities with honey early on and started his own producing operation 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, Lav- ern's son, worked beside his father, learn- ing the trade as well. Doug then started his own operation in the late 1970s, which he grew into a lucrative honey producing busi- ness throughout 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 southwest Iowa was con- verted to corn and soybeans. To further di- versify, Doug and his family turned their attention to packing honey for farmer's markets and craft shows. The packaging business grew strong through the 1990s, while honey production struggled. Over the 20 years, Smitty Bee grew from a small honey producer and packer to one of the nation's fastest growing honey processors, packaging 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 Wash- ington 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 #F2241. Smitty Bee Honey (Cont'd. from p. 1) Salsa gets a 10!), which makes it a quick and easy dip to offer at family gatherings like pool parties or barbecues. Serving possibilities abound for this excit- ing new offering. It's a great partner for chicken tacos, tostadas or taco salad, or try it atop a pork, cheddar and green apple que- sadilla for a gourmet twist on a favorite lunch. Of course, you can't go wrong pairing this salsa with Stonewall Kitchen's crunchy and delicious Yellow Tortilla Chips. For more information, call 888.326.5678 or go to www.stonewallkitchen.com. Stonewall Kitchen (Cont'd. from p. 1) formula making to their specifications. Bazzini is highly adept in achieving a taste or specific product profile and at being able to design and implement customer-specific items. With a far-reaching product range that includes chocolate, nutritional, cereal and power bars, caramels, cups, cherries, mints, nut clusters and crunches, as well as fine and promotional boxed and bulk chocolates, the company's production floor is laid out for maximum efficiency. The ability to produce high volumes of a wide range of products means being able to package those products efficiently for the mar- ket. The available pack styles are endless and range from boxed chocolates to tins, specialty seasonal packs, gift baskets, gift towers and single serve consumption items. Bazzini can produce almost every type of pack and wrap style in use today, ranging from hand-packed gift boxed assortments to lines equipped with robotic packaging. For high volume form fill and seal needs products are routed to high speed baggers that can make pillow, gusseted and flat bottom bags. The company's end of the line solutions are equally expansive and encompass high speed box formers, sealers, end-loaded cartoners and shrink wrappers. "Stay flexible and gear up to meet the di- verse needs of a wide variety of potential customers," is the mantra of Richard Toltzis, Chief Operating Officer of Bazzini. Toltzis is responsible for operating the Bazzini com- pany and for the private label and contract manufacturing program. For more information, go to www .bazzininuts.com. Bazzini (Cont'd. from p. 1) the quality of the finished result. Whatever your needs, you can rest assured that Caputo will deliver the quality, flavor and consis- tency that only high standards and family pride can produce. Focaccia with Pesto and Butternut Squash Recipe makes one full size sheet tray. 375˚ in a convection oven with a low fan. Ingredients 2 T instant yeast 1 T honey 2 c warm water ¼ c olive oil plus more for drizzling 5 c AP flour 1 T kosher salt 1 butternut squash sliced in ¼" rounds, and roasted 1 ½ c shredded Parmigiano-Reggiano 8 oz basil pesto Sea salt to taste Preparation Activate the yeast by adding ¼ c warm water, ¼ c olive oil, and the honey to the bowl of a stand mixer and whisk to com- bine. Let it sit for 5-10 minutes, or until the yeast starts foamy. Whisk the salt and flour together, and add to the yeast mix- ture. Using a dough hook, start mixing while drizzling in the rest of your water until a dough starts to form. Mix on medium speed for 8-10 minutes; the dough should pull away from the bowl. Add a sprinkle of flour if dough is sticky. During the last minute of mixing, add 4 oz of pesto. Coat the sides of the mixing bowl with olive oil, and put the dough in a warm place to proof until it is doubled in size. Place on parchment lined sheet tray, and shape to fit sheet tray, using your fingers to make inden- tations throughout. Drizzle olive oil on the dough, and sprin- kle with coarse sea salt. Place butternut squash rounds on top and sprinkle shredded Parmigian-Reggiano. Drizzle with olive oil before putting in the oven. Bake until the bread is browned, and baked through, approximately 20 minutes. Remove from oven, and let cool. Cut and drizzle with olive oil, and pesto for service. Buon Appetito! Visit Caputo Cheese at booth #F3912. For more information, go to www .caputocheese.com or call 708.450.0074. Pizzeria (Cont'd. from p. 4) in ratio to the pasta and Seviroli uses only authentic ingredients when making pasta from scratch. The company freshly grates its hard cheeses for fillings and makes its own mortadella for its meat tortellini filling. Se- viroli also has many varieties of fillings, in- cluding cheese, three cheese, spinach, portabella mushroom, beef and sausage. The company's production facility is SQF Level 3 certified, so you know it takes food safety very seriously. Seviroli can customize its formulas to meet the needs of your brand, from high-end artisan pastas to everyday value items. It started this business in 1960 with one small storefront. Since then, Seviroli has become the world's largest frozen tortellini manufac- turer, creating superb pastas that you can serve with pride and confidence. Visit Seviroli Foods at booth #F7100. For more information, go to www.seviroli.com. Seviroli Foods (Cont'd. from p. 1) Private 2019: Tell our readers about Quality Candy. EH: Quality Candy Company is a leading manufacturer and distributor of high-quality hard candy and soft sugar candy. We've been a family owned and privately held business for the past 30-plus years. In addition to a leading position in the bulk hard candy mar- ket, Quality Candy produces and sells sev- eral distinct lines of branded products: King Leo, Gilliam, QC, Sonic and B4U. Com- bined, with our brands, contract manufactur- ing partners, private label and foodservice clients, we produce over 20M pounds of high quality candy produced annually. Private 2019: What is your current focus at Quality Candy? EH: Driving topline growth of our iconic nostalgic brands in the hard candy category through flavor and package innovation, to bring new users to the category in a highly competitive and price sensitive marketplace. As well as tapping into the current 'better- for-you' category which is a large part of our 2020 strategic plan. Private 2019: Tell our readers more about the 'better-for-you' category. EH: We are passionate about the category and what we can bring to the consumer. We've recently launched value-added prod- ucts in the 'better-for-you' platform in both branded and private label. Sugar is a big topic of conversation with consumers as well as clean labeling. We are developing and producing products with reduced sugar, no sugar with a focus on non-GMO and organic ingredients. Private 2019: What do you think allows Quality Candy to be a leader in product in- novation as it relates to your private label business in combination with your 'better- for-you' strategy? EH: It's a variety of things. We have a sharp Product Development Innovation Team who understands custom candy ideation and the science of 'better-for-you.' A team and test kitchen that allows us to be nimble and quick to market for our private label customers. We've been in the business of helping our pri- vate label customers bring products to market for over 30 years. We're excellent at what we do from ideation to product execution. Visit Quality Candy at booth #F9223. For more information, go to www.qcandy.com. Quality Candy (Cont'd. from p. 1)