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142 GOURMET NEWS Passage Foods (Cont'd. from p. 1) Ranchero Simmer Sauce is a traditional sauce blend of tomato, chili and onions. It is a versatile sauce that perfectly flavors chicken, beef or fish and is even ideal with eggs as a breakfast dish. Veracruz Simmer Sauce is a spicy tangy sauce that melds the old world flavors of Mexico with virgin olive oil, tomatoes, Spanish olives and capers. Chipotle Lime Simmer Sauce is a combination of the spicy and smoky flavor of the chipotle chili with a hint of lime. This preAztec sauce originated in Northern Mexico. Antonio Mozzarella (Cont'd. from p. 1) a hit, as they served all types of Italian delicacies, sandwiches and making our now internationally recognized mozzarella and ricotta in the back of the store. After a quick four years they needed to expand, as they did not have the space or capacity to keep up with their demand. The store remained, yet a new building to handle this demand was built just next door. Again, Antonio Mozzarella Factory would be faced with another decision in the early years of the new century. They realized their demand was so large they purchased a near 60,000 square foot facility in Newark, N.J. where all The Spice Lab (Cont'd. from p. 1) ings include salt plates, glasses, stones and lamps, salt cellars, spoons, jars and bath salts. GNSE: What particular products will you be showcasing at the Summer Fancy Food Show? BC: Ironically, given our company name, we are just now offering a line of jarred spices in addition to our wide array of sea salts. We also will be introducing some new gift sets as well as showcasing our latest Sea Salt Collection – The Mixologist, a selection of spirits and flavor blended sea salts that I personally curated with some of the most colorful and interesting infused salts that we have discovered. O Olive Oil (Cont'd. from p. 1) to vinegar and captures the sweet aroma of California's citrus groves in bloom. It is delicate, fresh and drinkable. No artificial extracts or flavorings and it is GMO- and gluten-free. O Olive Oil is also releasing a new herbcrushed olive oil, O Basil Olive Oil, that joins its signature line of award-winning citrus-crushed olive oils. As with these other oils, the company uses no flavorings or infusions. California Mission olives are crushed together with Meyer Lemons, Blood Oranges, or in this case, sweet fresh-cut basil. Mt. Sterling (Cont'd. from p. 1) that was unique to the goat product industry at the time and was the first goat butter produced in the state of Wisconsin. Mt Sterling currently has the only commercially produced whey cream goat butter on the market. The goat whey cream is separated from the whey, which was originally a waste product, and promotes Mt Sterling's focus to be sustainable. The cream is then www.gourmetnews.com Mexican food continues to be the most popular ethnic food segment in the United States with a 42 percent share of ethnic food sales according to Datamonitor and exceeded over $5 billion in retails sales in 2012. "The Passage Foods range of cooking sauces originated with an Asian flair initially, but as the brand expands around the globe, our customers have been requesting that we expand into more Hispanic, Mexican and Island cuisines," stated Passage Foods' Mark MacKenzie. "Passage to Mexico as our newest range of products is really the creation of our customers' input. of our mozzarella production happens. The Owner and President, Thomas Pugliese, put some new and amazing engineering practices into place. One of the most fascinating was his engineering of a specialized pasteurizer. It was so specialized that the New Jersey State and United States Food Agencies used it to teach other manufacturers as to what they should emulate in their plants. Our products won many prestigious awards such as the United States Gold Medal winning the coveted Wisconsin Cheese Association Championship for our Ricotta in 2011 and again Internationally in 2012, this time winning an international award with a silver GNSE: To what do you attribute the popularity of your Salt Collections? n JUNE 2013 n GOURMET NEWS It is exciting when your customers' passion for the brand drives your new product ideas. As with all of our ethnic cuisines, we hire a chef on staff that is trained in the foods of their homeland. Our chef for Passage to Mexico came to us from his home in Monterrey and created these three new sauces in the tradition of his home cooking." consumer. Each sauce is added to meat, seafood or vegetables and simmered for 15 to 20 minutes. Passage Foods also produces Passage to India, Passage to Thailand, Passage to China and Passage to Morocco cooking sauces. Passage Foods USA is an affiliate of Flavour Makers Pty. Ltd., the second largest seasoning manufacturer in Australia. medal. We have additionaly recieved awards by the ACS and SOFI awards for our mozzarella, Burrata and Ricotta also accompanied the most prestigious awards mentioned above. We are honored and excited, especially Antonio Mozzarella Factory's Owner and President, Thomas Pugliese is extremely humble and expects these results again and again. He has a great passion for his cheeses, his business, employees and his greatest pride is when someone new tries one of the companies 40-plus products and to simply see them light up as they try it for the first time. As we introduce ourselves to the Summer Fancy Food Show 2013, we want to mention some of improvements and the direction the company is going in. We made improvements to our already award winning products. Including, but not limited to our Burrata in both taste and gorgeous new labeling and packaging. We also would like to tell our audience new and old about our movement towards technology. Much of this is internal, however, we updated our website which has been beautifully designed and organized for better customer service, information, communication and discounts. About Passage Foods USA All Passage Foods cooking sauces are part of a simple timesaving three-step meal solution that satisfies the needs of the time-starved For additional product and consumer market information, call 800-860-1045 or visit Passage Foods online at www.passagefoods.com and visit booth 4128 at the Summer Fancy Food Show. For more information, visit booth 2774 or go online to www.antoniomozzarella.com. BC: Our Himalayan Salt Tequila Shot Glasses were a big hit for the holidays, a best seller for Cinco de Mayo celebrations and keep getting rave reviews and featured in magazines such as InStyle and Food Network Magazine. With the look of finely veined rose quartz, these shot glasses actually are carved from the finest quality, food grade Himalayan pink salt and naturally add the perfect nuanced, salty note to your favorite tequila. They are also a finalist in Counselor magazine's Innovations in Design competition for Barware. Our salt and pepper grinders are another popular new addition this year. Our large, hefty, one-pound jar of Himalayan Coarse Pink Salt has a built in ceramic salt grinder – ideal for use in industrial kitchens, restaurants and by home chefs seeking value and convenience. The small grinders hold 100ml of Himalayan Dark The difference is remarkable. "I love this basil-crushed olive oil, it reminds me that we can have the taste of summer all year long," said Greg Hinson, Founder of O Olive Oil. "We are proud to have O Orange Blossom Vinegar join our growing family of award-winning vinegars produced and aged right here in California." Hinson continued, "In Sonoma we happen to be in the middle of the world's most spectacular farm country. We have access to some of the best grapes and olives in the world as well as wonderfully fresh oranges, figs, limes, almost any fruit one would want. Why would we ever want to use extracts or non-food additives? Or, to import products from distant lands? Just as important to us is to create products that are sustainable, that are environmentally friendly, and that maintain a small carbon-footprint. We simply found it easier to control these variables as well the quality of our products if we made them entirely here in California. Part of the fun of my work is to walk the vineyards, the orchards, the groves, where our products begin their journey to the table. That happens to be important to our consumers as well. They want to know where their food comes from. It is a happy coming together of consumer demand with our own company val- ues." From the heart of California's wine country, O Olive Oil is the original maker of citrus-crushed olive oils since 1995 and of premium barrel-aged vinegars since 1997. O Olive Oil has now been recognized by the NASFT with 17 sofi trophies. The company's products can be seen on the Food Network and regularly appear on Top Chef and Top Chef Masters. churned into butter with the qualifications and commitment of our buttermaker Bjorn Unseth. As a dedicated and active participant in the dairy goat cheese industry, and the Wisconsin agricultural community, Mt Sterling's buttermaker demonstrates why our whey cream goat butter is a high quality dairy goat product. Once the whey cream butter is churned, packaging of the butter begins. Mt Sterling has maintained the same package design for this product throughout the years, which makes the one pound blue box an easily recognizable product. This rich flavorful butter maintains the smooth texture associated with goat milk products. Our whey cream butter is ideal for health conscious consumers and is often recommended for those with intolerances to cow milk products. All natural with no colorings, the whey cream butter is snow white in appearance. Ideal to substitute for dairy butter in cooking or baking, our whey cream goat butter is available to consumers, retail stores and distributors alike. I look forward to meeting with those at the show who are interested in stopping by our booth, 274, to sample the whey cream butter and pick up material. BC: When we launched our company in the midst of the recession (Nov 2009), artisan sea salts had already started to gain popularity in the specialty food arena. With a handcrafted wooden base made from recycled lumber, our Gourmet Sea Salt Collections are truly one-of-kind gifts. And they solve the desire to sample a wide selection of exotic salts without investing in a life-time supply. GNSE: What were some of the year's highlights for The Spice Lab? Pink Salt or Black Malabar Peppercorns – each has a premium ceramic grinder mechanism. GNSE: What is the secret to your company's success? BC: We continually seek new products and innovative packaging and look for more ways to engage the consumer to explore our ever growing World of Salt and Spices. We also have a great team that works really hard and enjoys working together. It's hectic, but fun to come to work every day. For more information, visit booth 2252 at 2013 Summer Fancy Food Show, go online to www.thespicelab.com, call 954-275-4478 or email sales@thespicelab.com. For more information, visit: www.ooliveoil.com, call 888-827-7148 or visit booth 4350 at the Summer 2013 Fancy Food Show. For more information, reach out to Patricia Lund by calling toll free at 1-866-289-4628, faxing 608-734-3810, emailing mtsterlinglund@yahoo.com and visiting www.buymtsterlinggoatcheese.com.