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GOURMET NEWS www.gourmetnews.com n JUNE 2014 n GOURMET NEWS 1 4 8 traditional Balkan products, such as full Burek pies and mini Burek rolls. Burek originates in Turkish cuisine, and traditional to the ancient recipe, is a baked pastry made from thin sheets of flaky dough (called phyllo, or filo). Additionally, it can be filled with cheese (usually sheep's or goat cheese), meat, vegetables or a combination of all three. Kadino follows the recipe that was introduced into the Balkan area some- time in 1498. They layer, by hand, the phyllo dough, alternating with layers of filling in a circular baking pan, before topping it off with more layers of dough. These are then baked in massive new ovens to produce the flakiest, tastiest Burek pies imaginable. Kadino products have maintained a con- sistently high level of quality alongside an unbeatable taste, thanks to a dedication to purity and quality. Kadino uses non-GMO ingredients. It has been halal certified since its inception. Kadino is currently updating its kosher certification. It provides products to the underserved frozen food aisle. It is this attention to detail that, year after year, yields the high quality products that Kadino brings to market. Kadino is dedicated to creating the best products for every day enjoyment, and aims to deliver on the promise of continuous improvement in the future. Each pie is between 32-38 ounces with an MSRP of $12.99. There are over six types of frozen Burek pies available in the United States, and more are to be introduced soon. For more information, visit 201-293-4757, contact sales@fastpakstore.com or stop by booth #441. Kadino (Cont'd. from p. 1) afford to go. Jin+Ja is my tribute to the power of thousands of years of nature's med- icine. I worked really hard to make sure the flavors and sensations were so balanced that the taste was irresistible and delicious. I be- lieve if food is not delicious, it will not stay on the menu very long. If the food we eat isn't healthy, we will not be walking the earth for very long. With fresh ginger, cayenne pepper, green tea and lemon we honor our past and bring the very best into the present, so we have a wonderful future. GN: What has it been like managing rela- tionships with distributors with a company that's growing as fast as Canada Enterprises? RC: Good working relationships with all of our partners are essential to keep up the pace of our growth. It was not too long ago that we were actually delivering Jin+Ja on the back of our trucks and taking it to Whole Foods. But as this journey goes further we have to depend upon others to make sure that Jin+Ja gets to the shelf. The amazing health benefits that people have found in Jin+Ja make it essential that it is always readily available. Allergy season is one of the occasions that consumers find Jin+Ja especially helpful. I owe a large part of our success with our distribution partners to the lessons in kindness I have learned over the years. Genuine com- passion for another person's perspective is a real gift to give and receive. I believe we have to take better care of ourselves and each other if we expect to create consistent win-win sit- uations going forward. In my business inter- actions, I always seek to find a common ground and create situations where everyone wins, because my philosophy that I live by is if everybody isn't winning, then nobody wins. GN: Where do you see the future of Canada Enterprises going? RC: Because of the amazing health benefits of ginger, cayenne and green tea, I see in- creased distribution in health and wellness as well as on-premise and off-premise chan- nels. While consuming alcohol, Jin+Ja is to your organs what a helmet is to a motorcycle rider. Inherently, risky activity that we enjoy, but a helmet provides protection if you op- erate it responsibly. I believe that health and wellness is more than just a 90 minute class twice a week and a smoothie. Health and wellness begins with a good relationship with yourself through meditation, a good relationship with your body through yoga and body weight exer- cises, and a mindfulness of what you're put- ting in your body and the consequences of that. Every move you make and everything you eat is a step in the journey of your life. Being conscious of what direction you're going with everything you do is the key to a well-lived life full of dancing and laughter. Learn more about Jin+Ja at www.drinkjinja.com or stop by booth #4527. Canada Enterprises (Cont'd. from p. 1) create and perfect every one of her recipes and the gluten-free additions are no excep- tion. Made without rice, corn or soy, Free for All Kitchen gluten-free crackers debuted in three of Partners most popular flavors: Olive Oil & Herb, Roasted Garlic & Rosemary and Olive Oil & Sea Salt. "I was looking for an alternative to the gluten-free crackers in the marketplace that are heavily processed or rely on rice fillers," said Marian Harris. "Our new gluten-free crackers are made from cassava root flour and a blend of five ancient grains: amaranth, quinoa, millet, sorghum and teff. It's a fla- vorful cracker that by virtue of its ingredi- we've developed a delicious, gluten-free al- ternative that doesn't compromise on taste, nutrition, or quality." Free for All Kitchen gluten-free crackers are available in a hors d'oeuvre style cut in 5.5-ounce cellophane wrapped deli trays and 0.75-ounce clear packs, and in a snack cracker cut in 5.0-ounce cartons and 0.75-ounce bags. They are excellent for both worry-free enter- taining and snacking on the go. If you have a sweet tooth, Partners will also be expanding the Free for All Kitchen line this year to include some sweet, crispy, crunchy gluten-free treats. About Partners Since 1992, Partners, A Tasteful Choice Company, has created delicious gourmet products using all-natural ingredients while supporting the sustainability of the environ- ment and fostering an atmosphere of family, integrity, trust and compassion in the com- munity. All Partners products are non- GMO, certified kosher and contain no hydrogenated oils, artificial flavors or preservatives. Partners is also certified as a women-owned business enterprise by the Women's Business Enterprise National Council (WBENC). For more information, visit booth #4112 or partnerscrackers.com, or contact Cara Figgins at 800-632-7477 or cfiggins@ partnerscrackers.com. Free for All (Cont'd. from p. 1) the desire for one of America's favorite mixed drinks enjoyed during the morning, day or night – the almighty Bloody Mary! You heard right. The Walker brothers have set their sites on concocting a Bloody Mary recipe that will knock your socks off and then send you back wanting round two. Filled with all of the beautiful flavors a Bloody Mary has to offer, along with a few little secret ingredients, the Walkers have created the perfect mix of flavors and enough spice to tingle consumer tongues. Whether customers are enjoying time at the pool, tailgating for the big game or just enjoying the company of family and friends at home, remember that Slap Ya Mama is there to contribute to the good time with the deliciousness of a Cajun style Bloody Mary that is sure to impress any guest. As always, Walker & Sons reminds its customers to enjoy and drink responsibly. For more information, stop by booth #3943 for a sample of its Bloody Mary recipe or visit www.slapyamama.com. Slap Ya Mama (Cont'd. from p. 1) taste better than the sum of their parts. We carefully select each ingredient and painstak- ingly develop recipes and cooking proce- dures that allow the ingredients to express their natural flavors individually and to- gether. Sarabeth's loyal customers expect every product from the preserves to the gra- nola to provide them with an exceptional ex- perience in terms of consistency and taste. I personally observe the company's ability to deliver on this promise by consulting with the restaurants, working in the bakery and developing new packaged goods products and operations to help Sarabeth's meet and exceed our goals. GN: What new products and sales do you think will grow dramatically in 2014? SL: We have recently introduced Sarabeth's Perfect Pancake & Waffle Mix and Sara- beth's Perfect Biscuit Mix. We expect to ex- pand that line into scone mixes and cookie mixes. Our Hot Chocolate Parisienne, which won the sofi Gold for Outstanding Hot Bev- erage has really taken off in sales. We are changing the size from 16-ounce to 12-ounce to make it more affordable at retail. We are also planning to launch Sarabeth's line of packaged cookies, with extended shelf life without preservatives. Additionally, Sara- beth's is executing a dramatic change to our coffee line with exciting new graphics – this business has experienced very favorable growth over the last two years. GN: What would you say makes the Sara- beth's brand different from the competition? SL: Well, not to toot my own horn, but my competitors are not driven by a chef/owner who has spent over 30 years honing her skills in the specialty food and restaurant trades. Under the Sarabeth's brand, we manufacture our own line of gourmet products, own our own artisanal bakery and control 12 fine din- ing restaurants. I believe there are very few competitors that can say the same thing. Re- ally the exposure to consumers in these var- ious channels helps the brand to refine and innovate its products and services as we re- ceive feedback and evaluate sales trends. GN: How do you see the company evolving over the next five years? SL: We continue to bring in talented em- ployees to increase sales and marketing, de- velop and innovate products and improve our operations and finances. At the same time, Sarabeth's will continue with product line extensions and innovation throughout the breath of our offering. There is a great deal of interest from Asia in our brand. Right now, there are two Sarabeth's restaurants in Japan. Four more are in the planning stage in Japan over the next two years, while others are being planned for Taiwan, China, Jakarta and Hawaii. Further restaurant expansion throughout the U.S. is also in our future. GN: It is often said that a successful business is the sum of its parts. How does Sarabeth's fit with this credo? SL: Sarabeth's sells and markets in several very different channels. This business model compels us to hire and keep employ- ees that excel in various functional areas of our company. Our team is excellent at ex- ceeding the expectations of customers under many different circumstances. This same team works tirelessly to help the brand evolve through innovation, improve- ment and customer service. At the end of the day, Sarabeth's business is to produce and sell exceptional products and is also equally only as good as the loyal and com- mitted employees that serve our faithful and demanding customers. For more information, visit www.sarabeth.com/www.sarabeth.com, call 212-989-2424, email mailto:goddessof bakedom@gmail.com or stop by booth #1961. Sarabeth's (Cont'd. from p. 1) ents, happens to also be gluten-free." It also happens to be an award-winning product. Free for All Kitchen gluten-free crackers have already received recognition as an innovative and creative product by The Gourmet Retailer (Editors' Pick 2013), Grocery Headquarters (Selling Wellness Trailblazer Awards 2014) and Seattle Busi- ness magazine's Washington Manufactur- ing Awards (Food Processor of the Year 2014, Silver). "Three years ago, Marian and the Partners family recognized the importance of produc- ing a gluten-free line and we have been dili- gently working ever since," said Cara Figgins, Vice President and daughter of Mar- ian. "It took time, but we're proud to say