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GOURMET NEWS 49 KRAVE Redefines Snack Food with New Line of Sophisticated Jerky KRAVE, a prominent, better-for-you snack company, brings a superior culinary standard to a traditionally low-brow snack. Inspired by the wines of Sonoma Valley, KRAVE jerky catapults to the forefront of the jerky renaissance with its moist and tender artisanal meats. KRAVE presents all the benefits of meat at its healthiest, making it the nutritionally-smart choice for those looking to snack healthfully. The brand's jerky is naturally loaded with protein, and 97 percent of the fat in the meat is removed during the baking process. In line with the heart healthy standards of the American Heart Association, KRAVE has 50 to 70 percent less sodium and cholesterol than other jerky brands and only 1.5 grams of fat per serving. It is the perfect high-quality, flavorful snack for outdoor enthusiasts, endurance athletes and seasoned travelers. "While training for the New York Marathon, I came to appreciate the positive effects of a high-protein jerky, and in turn, decided to create a snack that is both highquality and approachable," said Jonathan Sebastiani, Founder and CEO. "KRAVE brings a superior culinary standard to a common snack food by increasing the health benefits and flavor while still delivering the protein necessary for physical activity." KRAVE's variety of "unexpected" flavors include Basil Citrus, Black Berry Barbeque, Chili Lime, Lemon Garlic, Pineapple Orange, Sweet Chipotle and Grilled Sweet Teriyaki,and come in 3.25-ounce packages. KRAVE is available at Target, Safeway, Cost Plus World Market, Virgin Airlines and other specialty retailers for $5.99. About KRAVE From the celebrated vineyards, coveted micro-climates and renowned gourmet outposts of California wine country, comes KRAVE. Founded in 2009, KRAVE is a leading producer of artisanal jerky, located in Sonoma. A cut above the old, leathery, chemically processed products, KRAVE represents a jerky renaissance, providing an all-natural, gluten-free snack that is both healthy and flavorful, made using only all-natural, highquality ingredients. The meat is carefully treated by hand and is double marinated and baked to lock in moisture. KRAVE's meat is roasted, not dried or dehydrated, and is braised first, utilizing the "low and slow" method to produce the jerky's signature moist and tender texture. Ranging from sweet and tangy to savory and spicy, KRAVE's innovative flavor profiles will appeal to the everyday jerky lovers and to the discerning palates of today's food-savvy, health conscious gourmands. For more information, visit www.krave jerky.com or stop by booth #362 at the Winter Fancy Food Show. Fabrique Delices: The Art of Artisanal Charcuterie Founded in 1985 by co-owners Marc Poinsignon and Antonio Pinheiro, Fabrique Délices has grown from coast to coast with commitment to quality, tradition, service and constant innovation. From Rosette de Lyon to porkfree truffle mousse, Fabrique Délices has established itself in the marketplace as a leader of artisanal charcuterie. More than 100 products are developed in their plant every day: all-natural pâtés, mousses, magret, duck confit, duck rillettes, sausages and other specialty items for restaurants, hotels, airlines, cruise-lines and specialty food stores. Although principals Marc Poinsignon, Executive Chef Antonio Pinheiro, and Sébastien Espinasse hail from regions of France known for artisanal charcuterie, they have become successful in the American marketplace by placing a strong emphasis on innovation, coupled with an understanding of the growing trend in America towards all-natural meats and chemical-free food. Fabrique Délices opened up a new market for itself in 1996 with the decision to incorporate only all-natural raised meats and poultry in their mousses, pâtés, sausages and other delicacies. The creativity and commitment of the team is evident. "We need to generate new recipes and new ideas every year," said Chef Antonio Pinheiro, who brings a wealth of experience to the charcuterie arena. Having graduated from the French Chef school, l'Ecole Lenotre in Plaisir, France following an apprenticeship in Paris' most prestigious charcuterie Fauchon, Chef Antonio Pinheiro comes to America with a deep understanding of this traditional French charcuterie method. Great taste and consistency is the goal at Fabrique Délices, achieved through its strict suppliers' guidelines that include ensuring that farmers treat animals humanely, feed them all-natural feeds and allow them to mature naturally. This commitment has established Fabrique Delices' reputation for the best-tasting artisanal charcuterie available. For wholesale accounts for restaurants, catering or other food-related businesses, call Fabrique Délices direct at 510-4419500 and ask for Sébastien Espinasse. Be sure to visit Fabrique Délices online at www.fabriquedelices.com, and visit booth #3422 during the Winter Fancy Food Show.