Issue link: http://osercommunicationsgroup.uberflip.com/i/310725
Re s ta u ra n t D a i l y N e ws Fri d a y, M a y 1 6 , 2 0 1 4 5 0 AUTHENTIC FOODS, UNCOMPROMISED QUALITY By Madeline Fiore, Representative Viola Imports offers a line of distinctive Italian specialty foods. For those who seek out only the truly authentic and unique ingredients, we offer an incompa- rable selection. The range and variety of our specialty products offers something for everyone in the food industry – restaurateurs, specialty retailers and the independent gourmet. Our products are a true representa- tion of the superior quality offered by the various regions of Italy. We are passion- ate about passion! We seek those produc- ers whose artisan craft, commitment to tradition and visionary approach offer products of unsurpassed quality. We begin with Acquerello, the "Ultimate Rice." With skillful application of knowl- edge, tradition and innovation, the Rondolino family continues to perfect the characteristics of Acquerello. Aged from one to seven years, delicately whitened and recoated with its own germ, Acquerello is considered "The most unique rice in the world" and is the first choice of great chefs and gourmets for the perfect risotto! Also available is Acquerello 7 Years, an incredible rice of unsurpassed texture and appearance. Acetaia San Giacomo brings the "culture of the balsamic" to us together with the long history of family tradition, passion and in-depth knowl- edge. Just a few drops of San Giacomo's balsamic vinegar are a venture into understanding how time and nature result in an extraordinary and incomparable experience. MieliThun – a passion for the ancient profession of nomadic beekeep- ing and respect for the intrinsic value of the natural product, MieliThun is an experience of the complexity of honey of monofloral origins. Dedicated to the protection of the inestimable product, MieliThun offers the infi- nite characteristics attributed to monofloral honey. Included in the selection of our other specialty products you will find Savini Tartufi from Tuscany, Giachi extra virgin olive oils from Tuscany, De Carlo extra virgin olive oil and vegetables from Puglia, Pasta Gentile IGP from Gragnano, Caponi Pasta from Tuscany, Le5 Stagioni Flour and Amedei Chocolate and the Pariani selections of nuts, oils and unique defatted nut flours. For more information, contact Viola Imports by calling 847-690-0790 or visit- ing www.violaimports.com. AN OVERNIGHT SUCCESS: PREMIUM BAKING FLAVORS FROM LORANN OILS Candy makers have relied on LorAnn Oils for their flavoring needs for over 50 years, and now bakers have discovered the company's products as well. LorAnn's extensive selection of premium flavorings offers versatility and superior quality to home bakers and professionals. For bakers, the LorAnn Flavoring prod- uct line encompasses a variety of for- mats: Bakery Emulsions, Super-Strength Flavors, Premium Vanilla Extracts and Vanilla Bean Paste. Nearly all products are certified kosher, sweetener-free and gluten-free. All are available in retail and bulk sizes. The Bakery Emulsion product line was introduced just a few years ago, and has seen tremendous growth over this brief time period. These flavors are simi- lar in strength to a typical baking extract, but unlike extracts, the flavors are sus- pended in a water-base instead of an alcohol-base. The emulsions taste more natural and robust, and will not bake-out when exposed to heat. Peppermint and Pumpkin Spice flavors are new this year, and join 14 other flavors, including Red Velvet, Almond, Lemon, Buttery Sweet Dough, Cream Cheese and Raspberry. LorAnn's Super- Strength Flavors, also known as candy oils, work equally well for flavoring baked goods and icings as they do for candies and chocolate. These concen- trated flavors are three to four times stronger than typical extracts which means a little goes a long way. With over 100 flavors, many of them natural, why be limited to just almond and vanilla for baking when you can enjoy tangerine, key lime, hazelnut, champagne, or toffee – nearly any flavor you can think of. Of course, good quality vanilla will always be a baker's best friend, and LorAnn has become a significant suppli- er of Premium Madagascar Vanilla Extract and Bean Paste. Attractively packaged for retail trade and aggressive- ly priced for the profes- sional user, the vanilla is all natural and available in single and two-fold strengths. Exotic and aro- matic Tahitian Vanilla as well as Clear Vanilla rounds out this important product line. Product quality and prompt cus- tomer service are pillars of LorAnn Oils' company philosophy. Focused on serving the small- to medium-sized manufactur- er, LorAnn still maintains a no minimum order policy and most orders ship within 48 hours of receipt. For more information, call 800-862- 8620 or visit www.lorannoils.com. CHERI'S DESERT HARVEST: USING NATURE'S RESOURCES FROM BEGINNING TO END Cheri Romanoski created Cheri's Desert Harvest in 1985, and is a native Tucsonan who grew up appreciating the desert and its sustainable natural resources. Preserving indigenous fruits and vegeta- bles started as a hobby for her family, and then blossomed into a national and inter- national venture. Certified organic prickly pear cactus fruit is hand-harvested at the peak of ripeness on two properties surrounding Tucson, and is used in making Cheri's signature jelly, marmalade, honey, syrup and candy. The tart, succulent prickly pear fruit was once an important form of sustenance to indigenous tribes, and is now appreciated by Arizona residents, tourists and chefs alike for its flavor, color and nutrient-rich attributes. Eighty thousand pounds of fruit is picked, steamed, pressed and frozen to satisfy the annual needs of the specialty food, tourist and grocery markets. Citrus is contract-farmed and har- vested in Yuma, Ariz. for the mar- malades. Peppers are shipped in from California and Mexico for the mild to extra hot pepper jel- lies. Honey collected for Cheri's Mesquite Honey, Desert Blossom Honey, Orange Blossom Honey and Cactus Honey products are from beehives placed in mesquite groves, citrus fields and open desert areas to yield an exceptional floral flavor and light amber color. The agave line is made with organic agave nectar imported from Mexico, and comes in the original flavor as well as infused with prickly pear cactus juice. These organic and all-natural products are a fla- vorful, economical and healthier choice to offer customers. Cheri's entire preserve, syrup and candy line uses GMO-free and gluten-free ingredients and contain no additives, preserva- tives, artificial flavoring or col- oring. Thirty different varieties are offered in optional size jars and packages. The varying sizes are appropriate for hotel and gift amenities, counter impulse buying, custom gift baskets, stocking stuffers for the holidays and many more. The shelf life of the products ranges from one to two years. All of Cheri's products are made in the U.S. with nature's plentiful, sustainable bounty and tasty all-natural ingredients. For more information, visit www.cheris desertharvest.com or call 800-743-1141. BR COHN PROVIDES ACCLAIMED ULTRA-PREMIUM EXTRA VIRGIN OLIVE OIL B.R. Cohn extra virgin olive oils proudly bear the California Olive Oil Council (COOC) Seal of Certification. The COOC Certification program was devel- oped to give consumers confidence they are buying true, 100 percent extra virgin olive oil, and it involves a rigorous sen- sory evaluation and detailed chemical analysis. Under this program, B.R. Cohn submits its extra virgin olive oils to the COOC where a panel of certified tasters conducts blind tastings to evaluate quali- ty. The oils are then analyzed to confirm that acidity levels and other components meet COOC standards. Each and every B.R. Cohn extra virgin olive oil is sub- mitted to the COOC for certification. In 1991, the Cohn family launched B.R. Cohn Olive Oil Company and began producing gourmet extra-virgin olive oils – the first made in Sonoma Valley in nearly a century – from their Olive Hill estate's Picholine trees, the largest collection of its varietal in California. Resembling a classic Tuscan wine estate, Olive Hill is sur- rounded by nine acres of nearly 500 olive trees, which are of the shy-bearing Picholine variety native to southern France. They were imported to Sonoma Valley during the early 1870s and are a rarity in California, which is dominated by Italian and Spanish olive varieties. Today, B.R. Cohn is among America's most acclaimed producers of ultra-premium extra virgin olive oil. Boasting lower acidity and richer, rounder flavors than most other olive oils, B.R. Cohn Olive Hill Estate Picholine Extra Virgin Olive Oil is among California's finest. B.R. Cohn's other extra virgin olive oils – Organic, Tuscan Blend, Unfiltered and California Blend – are pack- aged in elegant Italian glass bot- tles and sold both at the winery and in selected gourmet stores. The estate also produces five wine vinegars, a selection of citrus olive oils and a Balsamic & Garlic Herb Dipping Oil, in addition to seven Balsamic vinegars. For more information, call 707-938- 1301 or visit www.brcohn.com.