Issue link: http://osercommunicationsgroup.uberflip.com/i/331898
GOURMET NEWS www.gourmetnews.com n JUNE 2014 n GOURMET NEWS 1 5 4 Brining is a method of soaking meat in a water-based salt solution to lock in moisture before cooking. The Spice Hunter's prepared brining blend helps customers save time and money by giving them just the right amount of ingredients. The Spice Hunter's Turkey Brine combines sea salt, brown sugar, cran- berries, apples, garlic, orange peel, juniper berries, Malabar black peppercorns, thyme, rosemary and sage to help infuse the turkey with flavor while not making it overly salty. The flavor and moisture that brining pro- vides is so superior, longtime users swear that once someone tries brining, they never go back to their previous methods. The instructions on The Spice Hunter Turkey Brine jar are clear and simple. Just combine the contents of the jar with one gallon of boiling water to create the salt so- lution and release the flavors of the brine, then cool completely. Next, submerge the turkey in the solution with additional water, and chill for 12-24 hours. Although brining is not difficult, the Turkey Brine Hotline offers customers real-time instructions as well as professional troubleshooting for any difficulties that first-time brine users may experience. The hotline will open on November 1 and run through Thanksgiving day. Customers can call 888-334-8977 or email brine@spicehunter.com Monday– Friday from 10:30 am–7:30 pm EST. Hours will extend to midnight EST the week of Thanksgiving. For more information about The Spice Hunter, visit www.spicehunter.com, call 800- 688-5676 or stop by booth #4201. The Spice Hunter (Cont'd. from p. 1) world. We manufacture, import, export, dis- tribute and retail more than 8,000 gourmet foods and caviar worldwide to restaurants, hotels, retailers and consumers. GN: What will be the main focus for your company at the Summer Fancy Food Show? Are you introducing any new products? CH: We're really excited about what we are doing this year. This is going to be our largest booth ever, with some 22 vendors of- fering unique product tastings that range from organic pasta from Tuscany to jams from Portugal and, of course, caviar. In fact, this is the first time different caviar farms from around the world are going to be housed in the same booth. We'll have a caviar bar with sampling throughout the day for visitors. GN: What are some trends that you are see- ing in the gourmet foods category? CH: There is a large amount of consolida- tion within the import community and a lot of newcomers. We are witnessing a fundamental shift of the industry in the U.S. with an increase in artisanal manu- facturing. GN: What distinguishes Marky's from its competition? CH: As a historical caviar purveyor, Marky's branched out in the 1990s to begin covering a larger scale of imported gourmet products than had anyone in caviar before. The exis- tence of our retail kiosks and stores and caviar manufacturing subsidiary, Sturgeon Aquafarms, makes us unique in this commu- nity as the only vertically integrated com- pany in this field. GN: How can our readers find out more about your company? CH: First, I'd like to extend an invitation to all of your readers to visit us at the Summer Fancy Food Show at booth #636. For those who can't make it, please visit us online at markysgourmet.com or markys.com and be sure to follow Marky's Gourmet Store on Facebook to stay up-to-date with the latest news from our growing company. For more information, visit www .markys.com, call 305-758-9288, email chlubb@markys.com or stop by booth #636. Marky's (Cont'd. from p. 1) sauces, marmalades and tapenades, which are being used in sophisticated restaurants. What is more, the significant increase in the importing of these unique products can be at- tributed also to an increase in demand among importers, distributors and household con- sumers. Some of these natural products also contain important health properties which re- main to be discovered by many consumers in the U.S. Aji Amarillo is one of the most impor- tant ingredients in Peruvian cuisine, if not the most important. In fact, some people consider this pepper to be the base of all Peruvian dishes. The pepper grows along the valleys of Piura and Moquegua and it is available year-round. Exports of Aji Amarillo in 2013 totaled U.S. $3 million, with U.S. $900,000 of these exports con- sisting of frozen Aji Amarillo and U.S. $800,000 of Aji Amarillo sauce. The pep- per is becoming extremely popular when used as seasoning. In 2013, 49 percent of total exports of Aji Amarillo were shipped to the United States. Rocoto is another pepper used in Peru- vian cuisine. Most of the U.S. $2 million worth of Rocoto's exports was shipped fresh or frozen. However, there has been an important increase in the exportation of sauces made out of this pepper. This crop grows in abundance in the regions of Pasco, Puno and Cusco and besides its uses in sauces, creams, marmalades and jellies, it is also believed that consumption of the pepper promotes a healthy digestive system, has anti-inflammatory and natural antibiotic benefits, controls hypertension and fights anemia. In 2013, imports of this product into the U.S. market were U.S. $1 million. Last but not least is huacatay, a culinary herb best known for its aromatic flavor, and formed by combining mint, basil, lemon and tarragon. Huacatay has been grown for gen- erations along the coastlines, mountains and jungles of Peru, and has become an impor- tant ingredient in many of today's Peruvian dishes. The U.S. represents the main market for this product, accounting for 75 percent of the total value of exports in 2013. About 44 percent was shipped frozen and 23 percent in a sauce. All of these products, together with the classics (tapenades, artichokes, asparagus and piquillo peppers), are part of the delica- cies that will be exhibited at Peru's pavilion during the Summer Fancy Food Show. Join them for some Peruvian-inspired bites and Pisco cocktails during Peru's participation at this event. For more information, visit booth #3500 (Level 1) or contact the Trade Commission of Peru Los Angeles at 310-496-7411, or email info@perutradeoffice.us. Trade Commission of Peru (Cont'd. from p. 1) people in the United States suffer from aller- gies, are lactose intolerant, have nut-specific allergies or are celiac or practice a gluten-re- stricted diet. At Celebrate Health, we aim to create food that is not only affordable and easy to make, but also healthy for all con- sumers in the most natural way possible. We strive to achieve the best taste while keeping true to our commitment to natural and aller- gen-free ingredients. All Celebrate Health products provide healthy, delicious options for all consumers while also avoiding preser- vatives and unhealthy sugars. GN: Tell us about the Celebrate Health of- fering. AC: We offer a range of products for lunch and dinner, including seasoned quinoa, sea- soned lentils, cooking sauces and recipe bases, condiments, and our organic coconut water. All of our products are labeled with the allergenic and intolerant ingredients that they are free from so the customer is aware of what they are consuming. We are launch- ing 18 new products in 2014. All of our prod- ucts can be ready in less than 20 minutes, so even the busiest consumer can have a quick meal. GN: So what does "the most transparent health food brand in the world" really mean? AC: Not only do we list every ingredient on our products, we also list the percentages of each in our recipes. We provide this full dis- closure to our customers so they know ex- actly what they are consuming. GN: What can we look forward to from Cel- ebrate Health in the future? AC: In 2015, we will be introducing addi- tional recipe bases, heirloom grains, bakery mixes, snacks, as well as breakfast solutions, which have already found great success in our core Australian market. Our team of chefs is always developing new products and playing in the kitchen. GN: So this is your official launch in the United States? AC: Yes, we recognize that healthy, nat- ural food can be difficult to find. We have had great success since our launch in Aus- tralia and see a similar demand for clean healthy food that actually tastes good here in the U.S. Whether a consumer has a di- etary need or is committed to living a simple, healthy lifestyle, Celebrate Health provides a range of options. In just 18 months, Celebrate Health has become a major brand in Australia and we are ex- cited to now be launching in the United States. For more information, visit www.celebrate health.com and www.passagefoods.com, call 800-860-1045, email info@passagefoods.com or stop by booth #4251. Celebrate Health (Cont'd. from p. 1) in high-end baking – to make the best tasting product from the best ingredients we can buy. Toward that end, we don't use the less expen- sive, more commercial products like corn syrup solids, soybean oil, soy oil and egg white powder. And, we never use artificial anything. We only use fresh eggs and vanilla, creamery butter and high quality cocoa pow- der and sugar. This gives Brownie Crunch a cleaner, more intense and distinctive flavor. GN: How do you source your high quality ingredients for commercial baking? SF: We have years of experience and rela- tionships with small, quality suppliers of baking products. The vanilla we use is sourced from a company that not only owns its own vanilla bean orchards, but also processes its beans, creating its own aro- matic, flavorful, natural and kosher vanilla extract. For the toffee chips, Seth has them made just for Brownie Crunch and to his specifications for flavor and piece size, and to withstand the Crunch baking process. For our new Southwest Brownie Crunch line, Seth tasted many types of chiles, and chose ones from New Mexico because of their unique flavor to create this sweet and spicy, crispy snack. Southwest Crunch brings together the sweet taste of rich chocolate and the spicy tastes of jalapeño, Chile pepper and smoky chipotle. Inspired by the way chocolatiers have created unique flavor combinations with chocolate and spices from all over the world, Seth experimented with many vari- eties of spicy, southwestern peppers and his Brownie Crunch recipe until he found just the right balance of spicy and sweet, very close to a classic mole sauce. Brownie Crunch is a delicious, all-ages treat paired with a cold glass of milk. It's de- licious as a topping for ice cream or frozen yogurt! But Southwest Crunch is also an un- common adult treat paired with your favorite cocktail, red wine or a cold beer. A great bar snack! In addition to being 100 percent all-nat- ural, Brownie Crunch is certified kosher and made in the U.S.A. New York Crunch is available in Chocolate Chip, Orange, Cinna- mon Cappuccino, Mint and Toffee; South- west flavors are Jalapeño, Chile Pepper and Chipotle. Learn more at www.brown- iecrunch.com. The brownie reinvented! For more information, visit www.brownie crunch.com or stop by booth #4259. Brownie Crunch (Cont'd. from p. 1)