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GOURMET NEWS www.gourmetnews.com n JUNE 2014 n GOURMET NEWS 5 6 Bertie County Peanuts Introduces Smoky Sans Souci Peanuts By Jon Powell, Marketing, Bertie County Peanuts Bertie County Peanuts, a family business specializing in peanut products made from U.S.A. grown Super Extra Large Peanuts, takes another step towards meeting the de- sires of its customer base by expanding its line of savory and seasoned products with the introduction of Bertie County Smoky Sans Souci Peanuts. Smoky Sans Souci Peanuts is a slightly hot mix of Super Extra Large Peanuts sea- soned with a smoky mesquite flavor and a touch of habanero chili pepper. It's a great taste for anyone who wants a mildly spicy southwestern flavored peanut. Bertie County Smoky Sans Souci Peanuts joins the Bertie County Peanuts line of savory and seasoned products that includes Weeping Mary's Ghost Pepper Peanuts, Blister Fried Cocktail Peanuts fla- vored with a very hot blend of ghost pep- per, habanero pepper and cayenne pepper; Sea Salt and Black Pepper Peanuts, Blister Fried Cocktail Peanuts flavored with a sim- ple blend of Sea Salt and Black Pepper; Batchelor Bay Seasoned Peanuts, Blister Fried Cocktail Peanuts flavored with a crab house blend of spices; Goobers & Kickn' Stix, a blend of Blister Fried Cocktail Peanuts and spicy flavored sesame sticks; Goobers & Stix, a blend of Blister Fried Cocktail Peanuts and large sesame sticks; and Roasted-in-the-Shell Hot and Spicy Peanuts, a classic ballpark peanut flavored with Cajun spices. Bertie County Smoky Sans Souci Peanuts come packaged in Bertie County Peanuts' signature plastic recyclable jars and are available in 10- and 30-ounce sizes. The Powell and Stokes families have been raising peanuts for over 100 years, and work- ing together in the peanut buying business since 1919. The retail side of the family- owned business, Bertie County Peanuts, be- came a reality in 1992. Throughout that history, the family has maintained its com- mitment to providing only the best Virginia type peanut to its customers. With a firm commitment to quality at its core, Bertie County Peanuts uses only U.S.A. grown Super Extra Large Virginia type peanuts in its products and backs those products with a 100 percent guarantee. Visit Bertie County Peanuts at booth #5003. For more information, go to www.pnuts.net, call 800-457-0005 or 252-794-2909 or email jon@pnuts.net. The physical and mailing ad- dress is 217 U.S. Hwy 13 North, Windsor, N.C. 27983. 'Hey, You! Yes, I'm Talking to You!' By Tonnino Olive Oil Excuse me for using the exclamation points, but I knew they would catch your attention … otherwise you wouldn't be still reading this. Am I right? I guess you're wondering which is that "very important statement" I needed to tell you, but, oh wait! Where are my manners? Let me introduce myself first; I am the Olive Oil Tonnino. Don't bother to ask, I'll tell you right away … delicious gourmet tuna fillets, hand packed in a glass jar, and filled with the rich- est olive oil as myself, can write editorials too. Didn't you know that? Google it if you don't believe me, I'm sure it's somewhere on a foodie's blog or a delicious recipe, or maybe, you already noticed that I, along with the other Tonnino flavors, have a way with our words by following us facebook. (fb.com/tonninotuna) Yes, I have a facebook fanpage that I shamelessly promote every chance I get. Wouldn't you do the same if you could have such a passionate foodie as yourself reading this? Getting back on the subject of why I'm writing; the thing is that since you're think- ing of going to the Summer Fancy Food Show, I'm sure you'll be looking for the most amazing and delicious gourmet tuna you've ever tried there. Otherwise, why would you go in the first place? The rest of the Tonnino tuna flavors and I have a name for those like you. Gastrosophers: those who enjoy gourmet products, who know the value of a great olive oil, and fans of prod- ucts with reusable and recyclable packages like … I don't know … the finest cuts of yel- lowfin tuna hand packed into glass jars? Don't let me get off track. Are you tempted to know what I was going to tell you from the start? Okay! Here it goes: Jalapeño "The Hottie," Capers "The Piquant," Oregano "The Green," Garlic "The Mediterranean," Spring Water "The Fresh," Ventresca "The Fanci- est," and myself will be at the stand #4131 for you to meet us and taste us. I can write and brag for paragraphs and paragraphs about how great we are, how rich we are in Omega 3, how exceptional our versatility, appearance and taste is … but who wants to read, when you can enjoy the seven most delicious jarred gourmet tuna you've ever tried? Oh! I almost forgot … remember to like us on fb.com/tonninotuna and to look for all of our recipes at tonnino.com. See you! For more information, visit booth #4131. Innovative Brownie Bites Are Newest Offering from Barry's Gourmet Brownies There is nothing more enticing to many palates than chocolate, especially gooey chocolate brownies piping hot from the oven. As the President/CEO of Barry's Gour- met Brownies, Doug Byrd has seen first- hand America's love affair with his company's culinary treasures. To give con- sumers a convenient way to savor brownies on-the-go, he crafted an innovative idea. The result is Barry's Gourmet Brownies' Brownie Bites, which are packaged in a mi- crowaveable cup and can be warmed in 10- 15 seconds and have the same effect as a home-baked brownie. Around 40 years ago, Barry (the man be- hind the company name) perfected a made- from-scratch brownie recipe that drew rave reviews from family and friends whenever he baked a pan of his homemade treat. Yet, he never marketed the delicacy until after the response it received at a special event in Jan- uary 2013. In less than 10 months, Barry's Gourmet Brownies has evolved from a man with a homemade recipe to a bustling global com- pany that expects to have more than 200 em- ployees by the end of 2014. The brownies are made at the company's state-of-the-art bakery located in St. Petersburg. The com- pany is seeing a growing presence in restau- rants, convenience stores, colleges, theme parks and grocery stores throughout the country in all avenues for distribution. Celebrities have raved about the brownies after experiencing them at many venues such as the Sports, News and Daytime Emmy Awards, SOBE Wine and Food festival at Miami Beach, and most recently, the MTV Movie Awards in Beverly Hills, Calif. The company will be attending the George Lopez Golf Tournament in Burbank, Calif., and the Sugar Ray Leonard Charity Event on the Santa Monica Pier. "I frequently travel around the country meeting with distributors, retailers and event representatives, and seemingly everywhere I look, I see people drinking coffee," Byrd said. "Not only are brownies perfect with milk, but they are also an ideal match with a cup of coffee, which hatched the idea for the Brownie Bites." Not only are the Brownie Bites unique, but so is the packaging, which features a conven- ient microwaveable cup for the on-the-go consumer as well as a larger bucket of bites that contains 24 bite size brownies. Barry's Gourmet Brownies' product line also fea- tures full-size 4-ounce brownies, snack-size 2- ounce brownies, as well as fresh baked and fast frozen brownie sheets de- signed for retailers that have in-store bakeries or commissaries. Byrd says that Barry's Gourmet Brownies is presently negotiating with a vending ma- chine company that has machines with a built-in microwave and will be available in airports, college campuses, convenience stores and other public venues. "Many people have fond memories of sharing homemade brownies with family around the dinner table, but in today's fast- paced society, many of us are constantly on the go, so the Brownie Bites allow people to enjoy a homemade delicacy wherever they are," Byrd said. For more information, visit www.barrys gourmetbrownies.com or stop by booth #5369. New Snack Celebrates Rich Tuscan Food History through Flavor and Texture On a romantic trip in the Tuscan countryside, gourmet food entrepreneur Jerry Bello sank his teeth into lightly baked, fresh pasta dough that was drizzled with olive oil and sprinkled with sea salt. So moved by the seductive tex- ture and flavors, he was inspired to create Pasta Chips, the innovative and unique snack quickly winning over major grocery and club stores across the United States. Taste this new snack in its East Coast debut at the Sum- mer Fancy Food Show at booth #5148. Pasta Chips is the very first company to recreate the traditional baked pasta from Italy into a snack food. Pasta Chips are made with the same semolina flour, ancient grains and Italian herbs that were celebrated over 800 years ago. The Tuscan-inspired chip is married with different seasonings based on regional Italian favorites that are steeped in hun- dreds of years of Italian culture and living. In five delectable flavors inspired by the sauces and tastes of Italy, savor Pasta Chip's delectable Marinara, Alfredo, Spicy Tomato Basil, Garlic Olive Oil and Mediterranean Sea Salt flavors. Outstanding in flavor and taste, Pasta Chips have 4 grams of protein, are choles- terol-free, and contain 60 percent less fat than potato chips and 20 percent less fat than pita chips. Additionally, Pasta Chips are kosher and GMO-free. "The initial reaction to our product has been in- credible," said Bello. "They're unique and tasty which make for a combo that people love." Pasta Chips are now available at Roundy's, Shoprite, Safeway, Big Y, Von's, Mariano's, Albertson's, Harris Teeter, Winco, and Randall's, Plaid Pantry, Quick Chek, Sheetz, select Target stores and other retailers across the country. For more information, visit www .pastachips.com or stop by booth #5148.

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