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R e s t a u r a n t D a i l y N e w s S a t u r d a y, M a y 1 6 , 2 0 1 5 5 8 COORS DEBUTS GLUTEN-FREE COORS PEAK Coors Brewing Company has entered the gluten-free beer market with Coors Peak, a new, naturally gluten-free copper lager made with 100 percent all natural ingre- dients. The bright and balanced beer is now available exclusively in the Seattle and Portland metropolitan areas. "With more drinkers pursuing a gluten-free lifestyle, we were inspired to create Coors Peak so that everyone can enjoy a great beer drinking experi- ence," said David Kroll, MillerCoors Vice President of Insights and Innovations. Recognizing that drinkers had only sorghum-based gluten-free beers or chemically-treated gluten- reduced beers to choose from, the brewers at Coors set out to create the world's first great tasting and naturally gluten-free beer. After nearly five years scouring barley alternatives and perfecting the recipe, Coors Peak is unlike many of the other gluten-free options available today. Brewed using a unique process of malting brown rice, rather than bar- ley, Coors Peak has the taste, depth and complexity of regular beers while still being naturally gluten free. Hops and caramel sugar add to its distinctive character and brightness. The result is a full-flavored and certified gluten- free beer that's worthy of the Coors name. "Coors Peak continues the Coors tradition of driving superior taste while highlighting our commitment to quality innovation," noted Kroll. "Our unique brewing process allows us to brew an inherently all natural gluten-free beer that is brewed sepa- rately from our other beers." Coors Peak is available in six- and 12-pack bottles at grocery stores and also select bars and restaurants in the Seattle and Portland metropolitan areas. Marketing support for the region- al launch will include TV spots, out- of-home and digital advertising, chef partnerships and targeted sampling initiatives. Product packaging will feature yellow and blue tones with the iconic Rocky Mountains land- scape and Coors script logo, reinforc- ing the more than 100 years of brew- ing experience from the Coors family of brands. For more information about Coors Peak, visit www.coorspeak.com and www.facebook.com/coorspeak. CELLARS AT JASPER HILL'S BAYLEY HAZEN BLUE HONORED AS WORLD'S BEST UNPASTEURIZED CHEESE Cellars at Jasper Hill LLC recently announced that its Bayley Hazen Blue cheese was awarded World's Best Unpasteurized Cheese at the World Cheese Awards in London. The World Cheese Awards, now in its 26th year, hosted an international panel of judges comprised of over 250 cheese experts from 26 different coun- tries. Bayley Hazen Blue won a Super Gold award and subsequently made it into the final round of 16 cheeses, where it was officially recognized as a trophy winner under the heading of World's Best Unpasteurized Cheese. Bayley Hazen Blue is a Jasper Hill Farm original and is made from high-quality whole raw milk. It is named for an old military road com- missioned by George Washington during the Revolutionary War. Bayley has a fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-dis- tributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty fla- vors in the milk. For more information on Bayley Hazen Blue and Jasper Hill's other award- winning cheeses, visit www.jasperhill farm.com/cheese. RICARDO HEREDIA OF SAN DIEGO WINS $100,000 AND THE WORLD FOOD CHAMPION TITLE The smoke has cleared and the dust has settled, and Ricardo Heredia has been named the 2014 World Food Champion, winning $100,000 and bragging rights to last a year. Heredia, who competed in and took the catego- ry title in the Bacon World Championship – one of nine categories represented at the World Food Championships – bested a packed playing field of more than 400 com- petitors over the weeklong, tourna- ment-style event. The World Food Championships took place in Las Vegas, November 12-18, culminating in a Final Table throwdown between the nine category champions for the World Food Champion title. Heredia's final award-winning dish at the competition, Bacon Tamal with Bacon Salsa Verde, was inspired by Mexican street food. The dish was judged based on the World Food Championships' EAT™ Methodology, weighing the combination of execution, appearance and taste. "I'm ecstatic. I can't believe that I won," said Heredia. "The key is not only your planning and proper execution, but it's about bringing your full A-game. If you hinder or hesitate one second, then you're second or third place. You're not number one." Heredia presented his Bacon Tamal with Salsa Verde to a discerning panel of culinary celebrities and Las Vegas nota- bles, including comedian Louie Anderson, competition barbecue pitmas- ter Melissa Cookston, "Food Network Star" contestant Emily Ellyn, Kenmore Brand's Executive Chef Kari Karch, model Sabina Kelley, celebrity reporter Robin Leach, "The Next Iron Chef" judge Simon Majumdar, President of Le Cordon Bleu College of Culinary Arts in Las Vegas Lachlan Sands and World Food Championship co-founder Larry Oliphant. "I think it's true what they say about the third time being the charm," said Mike McCloud, President of the World Food Championships. "This year's championship was absolutely the best ever. Food-sport has reached a new level, thanks to the passion, cre- ativity and performance of 400 of the best culinary competitors we have ever seen." Now $110,000 richer, Heredia plans to spend some time traveling to different countries and working on getting his own 501c3 started to serve his neighborhood youth. Heredia is preceded by Dave Elliott of Olathe, Kansas (2013 winner) and Robert Butler of Las Vegas (2012 winner). Major brand partners of the World Food Championships include Alaska Seafood ® , Bull Outdoor ® Products, Kenmore ® Brand, US Potato Board ® , Red Robin ® , Sandwich America, Taylor Farms, American Culinary Federation, the happy egg co. ® , Sam's Club ® , Humm Systems ® , Southern Pride, Reser's Fine Foods ® , Le Cordon Bleu, Cupcake Vineyards ® , Wright ® Brand Bacon, Chef's Roll, Challenge Butter, Gunter Wilhelm ® , Downtown Las Vegas Events Center, Just a Pinch™, Hammer-Stahl Cutlery, GrillGrate, and Southern Wine and Spirits of Nevada. For more information on the World Food Championships or for a complete list of 2014 winners, visit www.worldfood championships.com. BOAR'S HEAD INTRODUCES LINE OF PREMIUM SNACKS Boar's Head Brand ® is making snack- ing during the lazy days of summer more convenient and wholesome than ever without compromising on quality or simplicity. From all natural jerky to creamy hummus with pretzels, the pre- mium line of snacks from Boar's Head is made with no fillers, by-products, artificial colors or flavors, trans fat or gluten. "Busy parents and anyone on-the-go can enjoy a convenient, delicious and nutritious snack with the premium Boar's Head snacking line," said Elizabeth Ward, Director of Communications for Boar's Head brand. "Whether planning a road trip or looking for a quick protein boost between meals, Boar's Head snacking products are a satisfying com- plement to your busy summertime sched- ule." The Boar's Head premium snack line includes five product families of portable items. Butcher Craft ® London Broil Seasoned All Natural Beef Jerky & Buffalo Style All Natural Turkey Jerky all natural snacks are expertly seasoned to deliver exceptional quali- ty and flavor. Easy to grab, made with no artificial colors or flavors and 10 grams of hunger-busting protein per serving, Boar 's Head All Natural Jerky is a great option for a tasty on- the-go treat. Enjoy Boar's Head Cheese any- where with Boar's Head Cheese Snack Pouches, available in three varieties: a mellow Vermont Cheddar Cheese, an assertive and refined Gruyere Cheese, and a bold combo pack featuring the robust and intense flavors of 3 Pepper Colby Jack ® and Chipotle Gouda Cheeses. These cheese snacks come indi- vidually wrapped, making them a handy addition for a lunch bag or a cooler as you hit the beach. A snack you can feel good about eating, Boar's Head Hummus Snack Packs come complete with an individ- ual serving of All Natural Hummus conveniently paired with crunchy and delicious gluten free pretzels, and are available in two flavor options: Traditional Hummus or the award-win- ning Roasted Red Pepper Hummus. Enjoy the exceptional taste of Boar's Head Hummus on-the-go with individ- ual snack singles. This snack is per- fectly portioned and available in the following Hummus flavors: Traditional, Roasted Red Pepper and Roasted Chipotle Pepper. For a protein-packed duo reach for Boar's Head Genoa Salame & Picante Provolone Cheese or Sopressata & Picante Provolone Cheese pre-sliced antipasto combinations. They can be stacked for a quick, savory, bite-sized treat, or arranged on an antipasto party platter for effortless entertaining. Available at select supermarkets, gourmet stores and fine delicatessens nationwide, Boar 's Head meats, cheeses condiments and spreads are made with only the finest quality ingredients and contain no fillers, by- products, artificial flavors or colors, trans fat or gluten.