Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JUNE 2014 n GOURMET NEWS 5 4 Sweet Shop USA Partners with Award-Winning Chef Kent Rathbun to Publish Wine and Chocolate Pairing Booklet Sweet Shop USA has joined up with Award- Winning Chef Kent Rathbun to publish a booklet featuring wine and chocolate truffle pairings. The booklet will be given out free of charge to guests at the Summer Fancy Food Show. Chef Rathbun's roots are firmly set in food and at a very early age he discovered his pas- sion for culinary creativity and began learn- ing the skills and techniques needed to become the renowned and impressive chef that he is today. To celebrate the new wine and chocolate pairings with Chef Rathbun, Sweet Shop USA recently launched a new Wine Hanger Box that offers a great oppor- tunity for retailers to increase sales of choco- late and wine in their stores. The new wine hangers accommodate most wine bottles and hold five 0.5-ounce truffles or three grand truffles, each weighing 1.5 ounces. For Sweet Shop USA, celebrating 40 years of handmade chocolates as a family- owned chocolate manufacturer, the pair- ings are a great way to empower consumers to find wines that pair perfectly with their favorite chocolate. Sweet Shop USA fa- vorites include OU Kosher certified hand- made truffles, toffee, Famous Brags ® and Fudge Love ® . "We are excited about the pairing dinner with Chef Kent Rathbun and the unique chocolate and wine pairings we are now able to offer our customers," said Michael Moss, President of Sweet Shop USA. "These op- tions will allow guests to discover, experi- ment, and savor new chocolate and wine combinations and feature pairings recently created by Chef Kent Rathbun." The new wine and chocolate pairings in- clude: Butter Toffee – Kahlua; Strawberry – Ruffino, Moscato d'Asti, Piedmont 2011; Milk Raspberry – Chateau Berne, Impa- tience Rose; Double Chocolate – Fonseca, Ruby Port, Portugal; Over the Top –Ben Rye', Passito di Pantelleria, Sicily 2009; Triple Chocolate – Coole Swan Superior Dairy Cream Liquer; Sea Salt Caramel – Taylor Fladgate, Tawny Port, Portugal 10 Year; Chocolate Au Lait – Hartford Family, Dinas Vineyard, Zin- fandel 2011; Fudge Love – Seghesio, Home Ranch, Zin- fandel, Alexander Valley 2011; and, Abuelitos Mexican Hot Chocolate - Milagro, Se- lect Barrel Reserve Tequila, Reposado. About Sweet Shop USA Sweet Shop USA, celebrating 40 years of handmade chocolates, was founded in Fort Worth, Texas in 1972 and is a family-owned chocolate manufacturer dedicated to preserv- ing the craft of American handmade choco- lates. Located in Mount Pleasant, Texas, the 80,000-square-foot factory makes Sweet Shop USA the largest handmade chocolate manufacturer in the country. Sweet Shop USA has received national recognition for creating over 100 varieties of handmade pieces, including various truffles, Famous Brags, nuts and chewies, and its signature Fudge Love. All-natural handmade products are distributed to approximately 7,000 retail- ers nationwide, including gourmet, gift, cof- fee, floral and specialty retailers as well as major department stores. Branded Collec- tions include Sweet Shop USA label, Mrs. Weinstein's Gourmet Toffee and Price's Fine Chocolates. Price's Fine Chocolates was founded in Kansas City, Missouri in 1919 and was known for its most popular creation: Annaclair's ® . About Kent Rathbun Drawing influences from family recipes while focusing on the "roots" of cooking, Chef Rathbun uses the freshest ingredients from local/re- gional purveyors to create an eclectic yet comforting menu of home-cooked favorites with a touch of elegance. With demand for Rathbun's award-winning cuisine expand- ing beyond just his restaurants, Kent Rath- bun Catering brings Rathbun's gourmet creations directly to consumer's homes, of- fices and events. The full-service company handles everything from menu planning and wine pairings to securing locations and décor, ensuring clients a stress-free event. The word has gotten out about Kent Rath- bun Catering, with notable clients including Ross Perot, The Goss-Michael Foundation and even Oprah. For more information, stop by booth #2437, or visit www.sweetshopusa.com and www.kentrathbun.com. AMIRA Scene Setter The AMIRA Challenge While the wholesome nutrition and variety of uses for rice have been somewhat of a constant for centuries, the image of rice has evolved quite a bit. Back in the 11th century, the people of Western Europe regarded rice as something unique and special; this 'ex- otic' import from the East was kept under lock and key; the grain was heavily taxed and highly prized. Fast forward 1,000 years and rice has be- come one of the most popular food staples in the world. Here at home, the average U.S. consumer eats more than 30 pounds of rice each year. But not all rices are created equal, and AMIRA is challenging U.S. consumers to reappraise what they thought they knew about rice, and to 'Make something Beauti- ful' today. In the same way that we choose different foods, meat and wines because of their supe- rior quality or unique origin, so too shoulder eaters discriminate when it comes to the se- lection of rice. AMIRA's ambition is to redefine the way we think about rice, elevating rice from its humble role as an everyday commodity to place it alongside the finest ingredients that make a meal special and memorable. The AMIRA Promise AMIRA's mission is to change the percep- tions of rice and turn it into a premium, val- ued food so that people can begin to value the finest quality rice ever to be made available in the U.S. By bringing the highest quality Basmati rices to the U.S., includ- ing for the first time the world's longest and most sumptuous Bas- mati rice (AMIRA Naturally the Longest Basmati Rice), AMIRA promises to help food lovers understand how choosing the finest quality rice can lead to one of the most sensual and indulgent eating experiences they will ever enjoy. AMIRA Changes Everything As the 'Princess' of all rices, AMIRA is com- mitted to ethically sourcing the finest quality rice that is selected for its exceptional taste, aroma, texture and purity. Its ambition is to not only change the way American consumers think and feel about rice, but to elevate this key grain from store cupboard staple to premium food. Everything AMIRA does – in- cluding its advertising and other modes of communication – is aimed at reinforcing these 'pre- mium' credentials of rice, and giving people the confidence to try new things with rice so that they can 'Make something Beautiful' and reappraise the tra- ditional views of rice. Like all great premium brands, AMIRA looks to reinforce its reputation for quality, connoisseurship and indulgence at each and every opportunity. For more information, stop by booth #4352 or visit www.amira.net. Natalie's: 100 Percent Natural and Squeezed Fresh Daily In 1989, Bobby and Marygrace Sexton, fourth generation Florida citrus farmers, launched a fresh juice operation using In- dian River fruit grown in their groves. They believed people would appreciate the taste of fresh squeezed Florida juice in contrast to what was available in grocery stores. They named this labor of love after their infant daughter, Natalie. For over 20 years, Natalie's has pro- vided its customers with the highest qual- ity citrus juices available. Natalie's upholds a philosophy of excellence in both its products and customer service. With the knowledge and expertise that comes from fourth generation citrus growers, Natalie's guarantees only the highest quality Florida fruit will be used year-round. Natalie's products are squeezed fresh daily, and are always 100 percent natural, never having any "secret" ingredients or additives. Today, Natalie's remains family owned and operated, with the first two full-time employees, CEO Marygrace Sexton and her brother, EVP John Martinelli, still managing company activities. Natalie's is proud of its sanitation and quality initia- tives that have earned the company its undisputed reputation as the nation's best juice producer. Learn more at booth #1750. Ariston Introduces Organic Extra Virgin Olive Oil Ariston is excited to launch its Organic Extra Virgin Olive Oil just in time for the Summer Fancy Food Show, available in prefilled bot- tles as well as through the Ariston Bulk Re- fill & Save Program. Organic Monovarietal Unripe Koroneiki Olives have a harvest date of December 17, 2013, with harvest in Messinia, Greece. The acidity level is among the lowest on the mar- ket – a rare 0.20 of 1 percent acidity. This extra-virgin olive oil is naturally high in polyphenols (containing a total of 283 mil- ligrams per kilogram). There are no added polyphe- nols, of course! All polyphenols in Ariston's Extra Virgin Olive Oil are naturally occurring. Adding polyphenols to Extra Vir- gin Olive Oil and calling it Extra Virgin Olive Oil is prohibited and misleading. The Chef's Side The flavor profile includes artichoke, al- mond and green grass. It has a solid flavor – not hollow – and is fruity and smooth. Ariston Organic Extra Virgin Olive Oil is very versatile and can be used for salads, pasta dishes and sautéing meats, as well as in baking. Try Ariston's Organic Extra Virgin Olive Oil along with all of the com- pany's products; Ariston will be at booth #4230 at the Summer Fancy Food Show. For more information, visit booth #4230.

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