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GOURMET NEWS MARCH 2015 www.gourmetnews.com WFF WRAP-UP 2 0 Sticky Fingers Bakeries celebrated its 21st visit to the Winter Fancy Food Show with the in- troduction of several new scone mixes. The company brought new glazed cinnamon raisin, glazed maple oat and cherry chocolate chip scone mixes to San Francisco along with two new gluten-free mixes: pumpkin cranberry and chocolate chip. The new glazed scone mixes are remarkably easy to prepare, with the mix for the glaze packaged right alongside the mix for the scones themselves. And the gluten-free va- rieties, made with rice flour, are an ideal treat for those seeking to cut gluten out of their diets. Sticky Fingers Bakeries 800.458.5826 • www.stickyfingersbakeries.com The Sartori Reserve line of artisan cheeses is known for singular flavor combinations. Perennial Sartori fa- vorites include espresso, merlot, cognac, chai and even peppermint cheeses. At this year's Winter Fancy Food Show, the company introduced an unconven- tional-if-delicious newcomer to its product portfolio: Citrus Ginger Bellavitano. Developed by Sartori Mas- ter Cheesemaker (and alleged "mad scientist" of the American specialty cheese landscape) Mike Matuch- eski, the new flavor brings an Asian flair to the cheese case, combining the flavors of citrus, ginger and sesame with the company's tried-and- true Italian farmstead-style Bellavitano cheese. The result is a product that is reminiscent of Parmesan, but with a flavor profile all of its own. Sartori 800.558.5888 • www.sartoricheese.com The team at Swiss Colony have positioned them- selves at the forefront of the growing miniature dessert trend. At the WFF Show, the company ex- hibited its line of exquisite petit fours, ideal for bak- eries that wish to design and decorate their own signature confections or for weddings or special events. The petit fours come in a variety of flavors, including vanilla, chocolate, double chocolate, lemon and carrot cake. Swiss Colony delighted show attendees with samples of its Icee beverage- flavored miniature cakes. The desserts taste exactly like the iconic convenience store staple, particularly appealing to those with a taste for the nostalgic flavors of their youth. Swiss Colony 800.913.0743 • www.swisscolony.com Seattle Gourmet Foods' new packaging for its Dil- ettante TruffleCremes practically leaped off the shelf at the Winter Fancy Food Show. A brilliant metalized film bag brings a brand new dimension to the popular confection. Adding to the draw of this new packaging for consumers is the fact that the company has upped its game, filling the bag with six ounces of all- natural TruffleCremes, as opposed to the company's original five-ounce tent bags. The team at Seattle Gourmet Foods also featured the Dilettante line of chocolate-covered fruit at the show, including natural blueberries, cherries, strawberries and apricots enrobed in a meltaway chocolate coating. Seattle Gourmet Foods 800.800.9490 • www.seattlegourmetfoods.com Two-year-old Gustus Vitae Condiments showed up at Winter Fancy Food with a new line of flavored sea salts, sourced from the waters off the coast of San Diego. The salts, available in four varieties, in- cluding bleu cheese, wasabi, buffalo wing and Dijon mustard (the most popular), are made by hand with no wheat, soy, dairy, MSG, animal products or other fillers. Uniquely packaged in metal tins, Gustus Vitae's spices and seasonings go right from the side of your refrigerator or stove and into your favorite dish. The products are now available in California Whole Foods Markets. Visit the company's website for recipes and serving suggestions. Gustus Vitae www.gustusvitae.com Imported Australian brand Passage Foods is as well known for its packaging as it is for its product line. The manufacturer of an extensive line of cooking sauces has been an innovator in flexible packaging, constructing one of the first factories in the United States equipped to pack- age cooking sauces in this way. At Winter Fancy Food, the company introduced four new Latin-themed sauces to its line: Passage to Cuba Sofrito, Passage to Mexico Carne Asada, Passage to Argentina Black Pepper Beef and Passage to Jamaica Jamaican Jerk. The com- pany, previously known primarily for its Asian flavors, believes that Latin flavors are the next big thing that will hit the cooking sauces landscape. Passage Foods 800.860.1045 • www.passagefoods.com According to Anna Abbatiello, Marketing and Communications Representative for Setton Farms, the company's Pistachio Chewy Bites rep- resent a new evolution in snacking. "It's a new way of eating pistachios that's portable, on-the-go and healthy," she said. The company featured four products at this year's Winter Fancy Food Show, including dark chocolate pistachios, individually wrapped Pistachio Chewy Bites, Pistachio Chewy Bite two-packs and 100-calorie packs of roasted and salted pistachios. In addition, the company in- troduced attractive new packaging for its popular dark chocolate pistachios. Setton Farms sources pistachios for its products from its own farm in California's Central Valley. Setton Farms 559.535.6050 • www.settonfarms.com Some WFF visitors were perhaps taken aback by the crudely hand-scribed banner at the Rabbit Creek Products booth, reading "When life hands you lemons, make lemonade." The team at Rab- bit Creek was forced to put up the banner after a shipper failed to turn up with the company's elab- orate farmer's market-themed display. Unde- terred by the setback, Rabbit Creek literally made lemonade for showgoers. "I hate to say it, but we actually have more people stopping by," said Rabbit Creek founder Donna Cook. Rabbit Creek Products showcased a new wine brownie mix at the show, as well as Granola Seed Crunch, an on-trend snack, ideal for those following the paleo diet. Rabbit Creek Products 800.837.3073 • www.rabbitcreekgourmet.com Already well known for their pickled vegetables, Tillen Farms used their appearance at Winter Fancy Food to announce their entry into the world of craft cocktail garnishes. The Washington company un- veiled four new varieties of luxury maraschino cher- ries at the show: Bada Bing Cherries, Merry Maraschino Cherries, Rainier Reserve Cherries and Tickled Pink Cherries. The cherries, sourced from the Pacific Northwest, stand out above the typical jarred maraschinos, because they are flavored with natural ingredients and colored with vegetable-based dyes. No red dye #40 here! "We're moving into entertaining at home – taking that craft cocktail experience to the home," said Khadijah Kolleck, a Tillen Farms representative. Tillen Farms 855.972.0516 • www.tillenfarms.com One would have been hard-pressed to find a more enthusiastic and charming voice for a brand at Winter Fancy Food than Golden West Specialty Foods' founder and President Lawrence Ames. Ames delighted in featuring his company's new Lazy Kettle's 1868 Habanero Sauce. According to him, the product, embla- zoned with the flag used by Ulysses S. Grant and running mate Schuyler Colfax during the presi- dential campaign of 1868, would have been pop- ular with the pair, as it is made simply and naturally, and it is inexpensive. Ames also featured his company's Wok Mei line of all- natural Asian condiments at the show. Golden West Specialty Foods 800.584.4481 • www.gwsfoods.com

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