Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JANUARY 2015 n GOURMET NEWS 1 2 6 Sea Salts, Seasonings and More from Salty Wahine Salty Wahine Gourmet Hawaiian Sea Salts is an award-winning Kauai-made company that specializes in Hawaiian sea salts, sea- sonings and Hawaiian grown cane sugar with fruit infusions such as mango, coconut, guava, passion fruit, lychee and pineapple. Salty Wahine was selected as the best Kauai- made product by Garden Isle newspaper as part of its "Best of the Best People's Choice Awards" for 2013. Salty Wahine was also a finalist for the 2013 Pacific Edge best Hawaii family busi- ness award in 2013. Salty Wahine was se- lected as the Kauai Entrepreneur of the Year in 2012 for the Kauai Aloha Spirit Award. Salty Wahine was the first-place winner of the Kauai Economic Develop- ment Board Agricultural Business Plan competition in 2012 and the SBA Exporter of the Year for 2012. Salty Wahine's dream of having its own store and commercial kitchen has become a reality. Salty Wahine can provide any quantity of Gourmet Hawaiian Sea Salts to its retail and wholesale customers, with the opening of the company's 3,200- square-foot retail factory outlet in Hanapepe, Hawaii. Salty Wahine Gourmet Hawaiian Sea Salts launched in 2008. Salty Wahine is a family- run company headed by Founder Laura Cristobal Andersland, her husband David Andersland, son Sean Cristobal and daughter Nicole Cristobal. The family, along with its nine employees, has since grown Salty Wahine into an international company. Laura started Salty Wahine to help pay for her chil- dren's college educations. Sean has a degree in media production and Nicole has a Mas- ters in Psychology from Washington State University. Five-star chefs use salty Wahine products world- wide. The company's products are sold at craft fairs, farmers markets and high-end retail stores on Kauai, Maui, Oahu and Hawaii Island; on the U.S. mainland, in Canada and Germany, and on Saipan. Salty Wahine is looking to expand its market to gourmet retail chains throughout the United States. Salty Wahine was selected by the Pearl Harbor Navy Exchange and Commis- sary to provide Salty Wahine products in Au- gust 2011. Salty Wahine maintains a strict quality control program to ensure that each product reflects the company's standard of excellence. Salty Wahine prides itself on the fact that its end products are of 82 percent Hawaiian origin. Salty Wahine has gained the reputation of being the premier Hawaiian sea salt season- ing company. Its market is made up of con- sumers who have busy schedules, a desire for quality and enjoy having a gourmet dining experience at home. Salty Wahine products fulfill consumers' need to pre- pare meals with all-natural seasonings that are already premixed, to enhance their dining experience. Feedback from customers extolls the gourmet value of Salty Wahine products. The company re- ceives customer testimonials at every craft fair and farmers market, where the repeat customer takes over Salty Wahine's market- ing of its products to new customers at the booth. Comments include that customers "cannot live without" their Hawaiian Rub, Hot Lava or Guava Garlic. Salty Wahine Gourmet Hawaiian Sea Salts is a proud member of the Kauai Made, Kauai Grown program. The company can be reached at www.salty wahine.com, 808-378-4089 or info@salty wahine.com, or by stopping by booth #580 at the show. Brownie Crunch Now in a 100 Calorie Snack Pack Crave the taste of a brownie? Love the rich- ness? Seth Greenberg's New York Brownie Crunch has it all in a crispy, cookie snack. Its Chocolate Chip is now available in a 100- calorie snack pack that's perfect for gift bas- kets, lunch boxes, counter displays, drug stores, c-stores and supermarkets. They come packed six sleeves of 12 to a case. Closely supervised by Seth, Brownie Crunch is baked in small batches in the United States and is the only crispy brownie product that uses only the best, exclusively all-natural ingredients. Each ingredient is hand selected for quality, taste and integrity: butter, sugar, pure vanilla extract, natural cocoa (no alkali), eggs and flour from the finest American wheat. The best tasting desserts are made with the best ingredients. Seth Greenberg is a second generation baker whose father opened his famous bak- ery in New York City in 1946, right out of service from WWII. The William Greenberg bakery catered to such New York luminaries as Estee Lauder, Jacqueline Kennedy Onas- sis, Lee Radziwill, Itzhak Perlman and Bill Clinton. Seth joined his father in 1977 and took over the business, eventu- ally selling it, and went into pri- vate baking. Seth came up with the idea for Brownie Crunch when his daugh- ter Stephanie, who always loved the crispy edge of the brownies, wanted more! Seth used his creative energies to develop the original three flavors: Chocolate Chip, Toffee and Mint. He later added two more flavors: Cin- namon Cappuccino and Orange. But his creative imagination did not stop there! While on a trip to Mexico, he was en- joying a dinner of classic chicken mole, when he came up with the concept for the first spicy chocolate treat in the cookie aisle: Southwest Brownie Crunch, which now comes in Jalapeno, Chipotle and Chile Pepper flavors. Be on the lookout for Seth's continued innovations in baking! All-natural and kosher, New York Brownie Crunch comes in five sweet flavors (Chocolate Chip, Cinnamon Cappuccino, Orange, Toffee and Mint). Southwest Crunch comes in three spicy flavors (Jalapeno, Chile Pepper, Chipotle) – the first spicy chocolate product in the cookie aisle! Learn more at www.browniecrunch.com. It's the brownie reinvented! Visit Gateway Ballroom booth #5801 to see what else is new! For more information, visit www.brownie crunch.com or stop by booth #5801. A Family-Owned Company Pollinating a Message of Preservation With extensive experience in beekeeping, it is no surprise that GloryBee is passionate about honey. Most of GloryBee's honey va- rieties come from the Pacific Northwest and are produced by local beekeepers. The im- ported organic honey is purchased from co- operatives of beekeepers, who are extremely conscientious about the treatment of their honey bees and the quality of the honey. In hopes of finding a way to give back to its favorite pollinators, GloryBee launched the "Save the Bee" campaign, dedicated to increasing bee research and combating Colony Collapse Disorder. Through the sup- port of its GloryBee Honey, Beekeeping and HoneyStix brands, GloryBee has donated funds to the Oregon State Honey Bee Lab, ensuring its continued research on bee nutri- tion and health, as well as working closely with local beekeeping associations to facili- tate education about the care of bees. GloryBee decided by the end of 2014 to transition all of its 18-ounce honey jars from conventional into raw, as they believe in the benefits and healthful properties of honey and preserving the hard work of the honey bee. The new additions will include: Raw California Orange Blossom, Raw Pacific Northwest Clover, Raw Pacific Northwest Raspberry, Raw Mountain Wildflower and Raw Organic Tropical Blossom. These 100 percent pure honeys come from pristine clover fields, groves of native wildflowers, raspberry bushes, orange orchards and wild tropi- cal blossoms. GloryBee mini- mally processes these honeys to maintain the raw natural pollens and pure, unfiltered flavor and heats them just enough to pour into each jar. These honeys are ideal for bak- ing, cooking and eating right from the jar. Expanding into a line of specialty honeys in 2015, GloryBee is excited to offer new ex- ceptional products in new smaller packaging, a 12-ounce glass jar. After experimenting with Habanero in its HoneyStix, GloryBee decided to package this honey, containing the heat of a habanero pepper and its fruity citrus-like flavor combined with its delicious clover honey, to be used to infuse sauces, marinades, vinaigrettes and more with a spicy and sweet ingredient. Raw Coffee Blossom honey with its rich floral flavor is an ideal pairing in coffees and tea, and will also be available early in 2015. GloryBee started in the fam- ily garage of Dick and Pat "Aunt Patty" Turanski in 1975 with the sales of honey farmed in their backyard, where this passion contin- ues to be poured into every jar. Their dream of providing quality, natural ingredients to their community has grown to include the U.S. and beyond. GloryBee is still a family- owned and operated business in Eugene, Ore. To learn more about GloryBee and Hon- eyStix brands, visit www.glorybee.com, and to find out how you can partner with the Save the Bee Program, visit www.glorybee .com/SaveTheBee or call 800-456-7923. Visit booth #219 at the show. Passage Foods Launches Passage to Cuba Sofrito Cooking Sauce Passage Foods launches its Passage to Cuba Sofrito Cooking Sauce as the newest addi- tion to its authentic simmer sauces available in the U.S. This cooking sauce is a part of the new Latin American offering which brings authentic Caribbean meals to the at-home consumer. Made with all-natural and gluten- free ingredients, Passage to Cuba Sofrito sauce features green and red bell peppers, tomatoes, onions and regional spices. Sofrito is often considered a "mother sauce" in Spanish, Portuguese and Latin American cooking. The sauce can be mixed with a choice of vegetables, seafood or meat for a meal in just 20 minutes cook time. Cuban cuisine has its roots embedded from a unique blend of Caribbean, African and Spanish influence. Mintel's GNPD re- cently tracked a 150 percent increase in new products that contained "Caribbean" in the product description and restaurants offering Cuban fare have increasingly gained popu- larity across the U.S. as consumers interest in Latin and Caribbean cuisine popularity soars. "We always work with our chefs to create the most authentic sauces possible," stated Passages' Mark MacKenzie. "We feel that our new Sofrito cooking sauce is exactly as anyone would find in a Havana kitchen." Passage Foods will be sam- pling Passage to Cuba Sofrito as well as several other new sauces at their booth #781 dur- ing the Winter Fancy Foods Show. For more information, visit www .passagefoods.com, call 800-860-1045, email info@passagefoods.com or stop by booth #781.

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