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GOURMET NEWS www.gourmetnews.com n JANUARY 2015 n GOURMET NEWS 1 1 8 Vacaville: Serving You Since 1960 By Mary Quinonez, Sales and Marketing Since 1960, our family-owned and operated company has estab- lished a rich history in the drying and packaging of the finest dried fruits and nuts. Originally a dry yard of California fruits for 45 years, we now continue the tradi- tion of providing premium quality dried fruit and nuts. The array of items range from the beautifully arranged gift baskets to the everyday grab and go items of all-natural and organic dried fruits. Keeping in mind the bal- ance we need to maintain a healthy lifestyle, we provide nutritious dried fruit and nuts. Our products are always hand-packed to order in the United States, and we guarantee our cus- tomer the freshest, tastiest selec- tions of quality dried fruits and nuts. We invite you to join the many thousands who have enjoyed the bounty of Vacaville Fruit Company over the decades. For more information, stop by booth #465. Sticky Fingers Bakeries: Customers Praise New Gluten-Free Scone Mixes You may not be able to eat gluten, but you can still enjoy scones with Sticky Fingers Bakeries gluten-free scone mixes. "Gluten free shouldn't mean taste free, es- pecially when it comes to baked goods," said Tom Owens, who co-founded Sticky Fingers Bakeries with Ted Vogelman in 1987. The company that started as a retail bakery in San Diego now offers one the largest se- lections of all-natural English scones mixes, as well as muffin mixes, Irish soda bread mix, brownie mixes and premium fruit spreads, butters and curds. Given the increasing customer demand, going gluten-free was a natural next step. The new line of scones is available in Orig- inal, Apple Oat, Meyer Lemon and Blueberry. Whether it's tart bits of real Meyer Lemon or a sweet bite of spiced apple, the high- quality ingredients comple- ment the light and crumbly texture of these make-at-home treats. The mixes are certified by the Gluten-Free Certification Organization (GFCO) and pro- duced in dedicated gluten-free facilities ac- cording to GFCO standards. They're also preservative free, and contain no artificial colors, flavors, and trans fats or saturated fats. "Many people say they can't tell these scones are gluten-free," Owens said. "We take that as a compliment because while we want these scones to fit with our customers gluten-free diets, we also want anyone who eats them to think they're deli- cious." For more information, visit www.sticky fingersbakeries.com or stop by booth #1363. Bissinger's Triples Capacity With New Historic Chocolate Factory Backed by centuries of confectionery excel- lence, Bissinger's finds itself on the cusp of a new era. The chocolate company just moved into its new 220,000 square foot cor- porate headquarters and chocolate factory. Taking $15 million and 250 people to reno- vate, the state-of-the-art facility features pri- vate chocolate tours and includes a 14,000 square foot luxury special event space ac- commodating up to 350 people for dinner and a 4,200 square foot deck with unprece- dented views. Originating in 17th century Paris, the com- pany opened its St. Louis doors in 1927. "We are honored to be here carrying on Bissinger's legacy," said CEO and President Tim Fogerty. "The increased capacity will allow us to keep up with demand and take our operation to a higher level. The addition of private chocolate tours and special event space for parties, corporate meetings and re- ceptions will make this a destination and major attraction for both local and out-of- town visitors." Constructed circa 1910, the historic prop- erty was once home to the Missouri Kansas Texas Railroad Depot. The solid, all-brick building was built according to the high archi- tectural standards of the time. The property has 24-foot ceilings on the second level, a granite foundation and a terra cotta cornice that wraps around the entire structure. A $15 million renovation was undertaken to upgrade to industry standards while preserving much of the building's original architectural detail. The Bissinger family came to the United States in 1845 to continue their passion for the confectionery craft. "To this day, we seek out only the finest ingredients to provide both unique and sophisticated flavor combi- nations – all while staying true to our long- standing legacy," said Fogerty. For more information, email sales @bissingers.com, call 888-BISSINGER or stop by booth #788. The Story Behind Just Jan's Just Jan's started with a bountiful Kadota fig tree in Jan's back yard. Jan, a producer by trade, is a self-taught cook, and started mak- ing fig fruit spread at home for family and friends. Fortune smiled on her after a chance meeting with a newcomer at the local coffee house, who was established in the food busi- ness and encouraged her to pursue this as more than a hobby. Jan has always had a love affair with food and believes that so many of life's great moments are spent connecting around the table. As a result, she decided to turn her passion for cooking into her profes- sion. After 20 years working in the film in- dustry, she traded in celebs for spreads and has made creating fruit spreads, marmalades and curds her new career. This new venture has taken off with the passion and dedication that can be tasted in each jar of Jan's all-natural fruit spreads. Made with 14 percent less sugar than most preserves, Just Jan's spreads are packed with pure fruit flavor. Each jar is prepared using the freshest ingredients, and contains no preservatives and nothing artificial. Staying true to the characteristic and essence of each individual fruit is what gives each jar its special quality and taste. The savory flavors are perfect glazes on poultry, pork and beef, while the whole fruit varieties are splendid when used in baking. All of Jan's fruit spreads are delicious on scones and pastries and also pair well with wine and cheese. With so many delicious ways to go, it's hard to decide which flavor to choose first. It's recommended to start with a spoon and eat it straight from the jar! Jan has created 13 amazing flavors of whole fruit and savory fruit spreads, marmalades and curds, with more original cre- ations on the way! For more information, stop by booth #1083. Visit www.justjans.com or call 818-282- 6236. Connect on Facebook at www .facebook.com/justjansspreads, Twitter: www.twitter.com/JustJansSpreads and Pin- terest: www.pinterest.com/JustJansSpreads/. Peppadew Sriracha Bloody Mary Mixer from Stonewall Kitchen Spicy or tame, tall or short, garnish or no garnish, when it comes to Bloody Marys, everyone seems to have a favorite. For those who enjoy a Bloody Mary with a little distinctive zest, specialty food creator Stonewall Kitchen has cre- ated an amazing Peppadew ® Sriracha Bloody Mary Mixer. Featuring the trademarked brand name of sweet piquanté peppers grown in South Africa, the Pep- padew pepper is sometimes de- scribed as a cross between a pepper and a tomato. It's very aro- matic, slightly sweet and gives this tasty bloody Mary mixer its uniquely delicious flavor. To en- sure that this mixer also has a little kick, Stonewall Kitchen added some spicy Sriracha, a little horseradish, tangy lime juice and just the right amount of flavorful spices. The result is a robust and refreshing eye-opener that's sure to surprise and sure to please! Also, beyond its great taste, having a pre-made mixer ready to go saves time and takes all of the guess work out of serving up a wonderful round of Bloody Marys to friends and family at a weekend brunch or when unexpected company comes to call. Simply serve over ice, add a favorite vodka, garnish and enjoy! To learn more about Stonewall Kitchen's Peppadew Sriracha Bloody Mary Mixer or any other Stonewall Kitchen products, please visit www.stonewallkitchen.com, call 888-326- 5678 or visit booth #524.

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