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GOURMET NEWS MARCH 2014 www.gourmetnews.com WFF SHOW WRAP-UP 1 8 Trois Petits Cochons debuted the Mousse aux Poivrons, a sumptuous pork-free treat made of chicken liver, duck fat, roasted red peppers and black and green peppercorns. In addition to being pork-free, it is also free of hormones and antibiotics. It will be available in bulk and by the 5.5-ounce slice in June. Les Trois Petits Cochons Inc. 212.219.1230 800.LES.PATES www.3pigs.com Buddy Squirrel was among many companies that brought gourmet popcorn to this year's Winter Fancy Food Show. Buddy Squirrel's of- fering is a line of four varieties: Caramel Corn, Cheezzzy Cheddar Cheese, Mixed Nut Caramel Corn and Crazy Corn. Available in two sizes, the 6.5-ounce family pack and the 0.75-ounce size for individual snacking. Buddy Squirrel 800.972.2658. www.buddysquirrel.com Pastificio Felicetti introduced the Monograno Pasta line of pastas made from ancient grains. The Monograno Felicetti range strives to com- bine the best selection of organic raw materials (the best cereal grains, the pure air and pure water of the Trentino region) together with a most vivid expression of pasta-making art, to exceed high expectations of all pasta-lovers and professionals in the restaurant field, while adhering to strict ecological guidelines in every part of the process. Pastificio Felicetti is represented in the United States by Maxco International. Pastificio Felicetti/Maxco International 949.481.9273 www.maxcointernational.com • www.monogranofelicetti.com • www.felicetti.it Star Kay White's newest extract is Lime, made from essential oils extracted from West Indies limes. Available now in 2-ounce, 4-ounce and foodservice sizes, the Lime Extract is certified non-GMO and has no added sugar. Star Kay White also makes a wide range of candies and syrups that consumers have enjoyed as their comfort foods for more than a century. That experience is now reflected in a line of retail candies that includes Cappuc- cino Bambino® and Mocha Motion®, which have become extremely popular sellers in both ice cream and retail. Star Kay White, Inc. 845.268.2600 www.starkaywhite.com Comté is an ancient cooked and pressed PDO cheese made from raw milk. It has been made for over a thousand years in the Jura Mountains of eastern France. Its production is imbued with a culture of solidarity. There are 2,700 small dairy farms that produce the milk for Comté and 160 fruitieres or cheesemaking facilities, often located in the heart of villages (and usually owned by the dairy farmers). There are also 16 cellars d'affinage or aging cellars, where the cheese is aged and brought to market. Comté is usually aged for eight to 16 months. Each 80-pound wheel of Comté is unique, with distinctive flavors and aromas that vary according to the terroir of production, the season in which the cheese was made, the individual style of the cheesemaker and affineur and the time the cheese spent aging. It is a "living" cheese that reflects a specific region of production and centuries of cheese- making tradition. At the Winter Fancy Food Show, attendees were invited to taste the cheese at three different ages: eight months, 15 months and 17 months. Comté Cheese Association 917.386.7633 www.comte-usa.com Braswell's has a brand-new line of all-natural wine sauces in the 11-ounce reusable carafe that is so much a part of the company's com- mitment to supplying product in packaging that is both elegant and supremely reuseable. The four sauces in the new line, including Merlot Wine Steak Sauce, Cabernet Steak Sauce, Port Plum Grilling Sauce and Peach Marsala Grilling Sauce, will retail for $6.99. Braswell's also offers co-packing and private label programs that provide retailers with creative and flexible ways to build upon their brand with low minimums, supe- rior quality control and imaginative label options. Braswell's 800.673.9388 www.braswells.com Fischer & Wieser is responding to the growing popularity of mustard flavors with new additions to its line of mustard sauces. Three new sauces, Hickory Cracked Black Pepper Mustard Sauce, Raspberry & Wildflower Honey Mustard Sauce and Salted Caramel Mustard Sauce expand the line that began a few years ago with Sweet, Sour & Smokey Mustard Sauce. The 11- to 15.25-ounce bottles will retail for a suggested $8.99. Fischer & Wieser Specialty Foods Inc. 830.990.8259 www.jelly.com This year's Winter Fancy Food Show exceeded expectations for attendance, enthusiasm and the boundless display of culinary creativity displayed across the exhibit halls. Here are a few of the noteworthy people and products that Gourmet News editors happened across on excursions around the show floor. As Seen on the Show Floor: Gourmet News Stops by Eight Booths at the WFF Show to See What's New