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GOURMET NEWS JANUARY 2015 WFF PREVIEW 2 0 Start the Year off Right with Stonewall Kitchen For some companies, the pressure of coming up with "what's next" can be daunting. However, for specialty food creator Stonewall Kitchen, cre- ating fresh, new and tasty products is just par for the course. For example, Stonewall Kitchen now has three new barbecue sauces: Boozy Bacon, Raspberry Chipotle and Honey Sriracha. All three are spectacular and offer big, bold flavor and a zesty combination of ingredients. And speaking of bar- becue, there is a new Grilling Gift Set with spice rubs and barbecue sauces as well as a new Grill Sauce Caddy with four barbecue sauces. Stonewall Kitchen also now offers two new delicious jams: blueberry rhubarb and tropical fruit. In addition, the company has a new sweet orange carrot marmalade as well. To help families with busy lifestyles, Stonewall Kitchen has added a savory Chicken Marsala and a delectable Arti- choke Piccata to its popular line of satis- fying meal starters. For baking mixes, there are two new rich and buttery scones: chocolate chip and gluten- free traditional. And post-holiday brunches will have more appeal with the addition of two very unique bloody mary mixers: a crisp cucumber dill and an extraordinary Peppadew ® sriracha. For lunch, picnic or patio there is a new rich and creamy Farmhouse Mayo as well as two new crisp and crunchy tortilla chips: blue tortilla and flavorful sea salt lime. Each of these products is sure to please. And last but not least, Stonewall Kitchen's line of Fine Home Keeping products will now include the fresh sweet scent of Blueberry Blossom and the return of a customer fa- vorite, Coastal Breeze. With so many new and delicious prod- ucts in the pipeline, it is obvious that Stonewall Kitchen is thinking big for 2015. The company has a great selection to start the year off right. Leading Organic Pasta Producer Felicetti Nominated for Two sofi Awards in 2014 Felicetti Pasta Company, a 2014 sofi Award finalist for Outstanding Pasta and Outstanding Organic Prod- uct, is the world's largest producer of 100 percent or- ganic pasta. One of Italy's most respected green pasta companies, Felicetti was given the supreme compli- ment of being commis- sioned by Italy's space program to develop pasta for Italian astronauts, a task which they achieved in coordination with a renowned Italian chef. This family-owned firm, founded in 1908, is located at the base of the magnif- icent Dolomite mountain range in north- ern-most Italy, and its unique geographic position allows the company to create pasta with clean stream water and to dry it in pure unpolluted mountain air. Felicetti recently introduced Monograno Felicetti, a line of exquisite artisan pastas made from some of the most unique whole grains from around the world, including kamut, farro and "Matt," a special strain of durum wheat. Ideal for vegans, Felicetti pasta is fat-free, sugar-free and extremely low in sodium. It is also certified non-GMO, USDA certified organic and kosher. For more information, visit www.felicetti.it/en, or con- tact the company's Sales Manager Massimo Cannas at the American Office in Ladera Ranch, Cal- ifornia. Cannas can be reached by phone at 949.481.9273 or at 949.230.6866. He can also be reached by email at mas- simo@maxcointernational.com or at info@maxcointernational.com. Riccardo Felicetti, CEO of Felicetti Pasta, is also the President of the Interna- tional Pasta Organization, a not-for-profit group dedicated to promoting pasta worldwide. Bring Excitement to the Dinner Table with Caviar, Foie Gras and More from House of Caviar & Fine Foods House of Caviar & Fine Foods is a whole- sale business that 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 busi- nesses, including hotels, restau- rants and cruise lines, are the company's primary customers. However, individuals make up five percent of the company's sales. Notable clients in- clude The Setai and Mandarin Oriental ho- tels in Miami as well as Daniel Boulud, Four Seasons and Nobu. House of Caviar & Fine Foods' prices are about half the amount of typical retail shops, and tastings are offered in a show- room of samples. This is according to Max Moghaddam, co-owner with his wife Zoe Moghaddam of the com- pany. "Our price, even for personal use, is based on our wholesale business, so our clients will have good and fresh products for a competitive price," said Moghaddam. "When you have a customer who buys an expen- sive product once or twice a year, they should be happy." For more information on House of Caviar & Fine Foods, visit www.houseof- caviarandfinefoods.com, or call 954.462.0533.