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pany's Refill and Save Bulk Fusti Program, which the company began in 1997 and continues today in its 17th successful year. A number of Ariston prod- ucts have recently won industry accolades. Award winners within the company's product lineup include its blood orange- infused olive oil, which won gold at Olive - JAPAN 2014; its oregano-infused olive oil, which won bronze from among nearly 600 entrants at the Inter- national Extra Virgin Olive Oil Competition in Los Angeles; its black truffle black balsamic, which won first place in the Connecticut Food Asso- ciation's annual product competition; and its summer peach white balsamic, which won second place in the Connecticut Food Association competition. For more information on Ariston Spe- cialties, contact Anastasios Tom Doukas through the mail at 200 Myrtle Street, New Britain, Conn., 06053, or call 860.224.7184. GOURMET NEWS JULY 2014 HOLIDAY UPDATE 2 2 Differentiate Your Store with eSutras Organics Grilling Rubs eSutras Organics' grilling rubs are in- spired by flavors from around the world. Varieties including Herb and Spice Rub, Panch Phoran and South Indian Curry are all manufactured in an organic facility in Chicago. Artisan-made in small batches to retain their unique quality and ethnicity, each blend is based on a famil- iar classic, with a twist to create new fla- vor combinations. All spice blends are the company's own formulations, some being derived from traditional family recipes. This guar- antees individuality on your store shelves. Distinctive and USDA organic, you can be sure your customers have not experienced these spice blends any- where else in the marketplace. eSutras Organics also carries numerous organic single spices as well. Available to purchase in small case sizes and beautifully packaged, it is simple and easy to place an order with eSutras Organics. For more information, visit www .eswholesale.com, or to place an order over the phone, call 773.583.4850. House of Caviar & Fine Foods is a whole- sale business which sells 20 kinds of caviar, as well as specialty food products, such as foie gras, truffles, smoked fish, saffron, coarse sea salt from France, dried woodland mushrooms, pate and bourbon vanilla beans. High-end businesses, such as hotels, restaurants and cruise lines, are the pri- mary customers, but individuals make up five percent of sales. Notable clients in- clude The Setai and Mandarin Oriental ho- tels in Miami, as well as Daniel Boulud, Four Seasons and Nobu. Prices are about half the amount of typ- ical retail shops, and tastings are offered in a showroom of samples, according to Max Moghaddam, co-owner with his wife Zoe Moghaddam of House of Caviar & Fine Foods. "Our price, even for personal use, Bring Excitement to the Dinner Table with Caviar, Foie Gras and More is based on our wholesale business, so our clients will have good and fresh products for a competitive price," Moghaddam said. "When you have a customer who buys an expensive product once or twice a year, they should be happy." For more information, visit www.house- ofcaviarandfinefoods.com, or call 954.462.0533. Ariston is expanding its product line to in- clude new and exciting infused olive oil fla- vors. The oils are made with 100 percent Greek extra-virgin single variety koroneiki olives from the company's own harvest. Martha Doukas is in charge of the olive harvest at Ariston's farms in Greece, and she, along with family staff, continually work at devel- oping new tastes. Ariston infused olive oils provide a convenience to consumers and help bring out the gourmet chef in everyone. The Ariston products are called "infused olive oils," as opposed to "infused extra- virgin olive oils," because once flavoring is added to extra-virgin olive oil (be it fused or infused), the chemical composition of the oil changes. Ariston recently unveiled its new flavors at the Summer Fancy Food Show, includ- ing saffron-infused olive oil, truffle-infused olive oil and pesto-flavored olive oil. Each of these oils will be offered in the com- Ariston Infuses the Olive Oil Market with New Flavor Varieties