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GOURMET NEWS JUNE 2015 www.gourmetnews.com SFF PREVIEW 2 0 Mamma Lombardi's Homemade Italian Sauces Mamma Lombardi's homemade sauces are a family tradition dating back over 60 years. Mamma Lombardi's sauce originated in the countryside town of Avel- lino, Italy, where Mamma Lom- bardi first created her famous sauce for the local townspeo- ple and her family. Mamma's original recipe comes from the heart, and she is proud to gra- ciously offer you an exclusive part of her Italian tradition. Mamma's variety of homemade sauces include her famous Marinara Sauce, as well as Filetto di Pomodoro Sauce, Tomato Sauce, Vodka Sauce, Puttanesca Sauce, Arrabiata Sauce and Pizza Sauce. Cooked in small batches, Mamma Lombardi's Sauces are gluten free with all natu- ral ingredients. Offering Mamma Lombardi's Sauces is offering an Italian tradition. For more information, visit online at www.mammalombardissauces.com. Discover the Goodness of GrapeOla GrapeOla ® originates in Spain, a country known for its vibrant cuisine and robust wines. Pressed from the finest Spanish Vitis vinifera wine grape seeds, this GMO- free oil is remarkable both for its flavor and many uses. With a distinctively clean, light taste, GrapeOla is ideal for dress- ings, baking or sautéing without ever overwhelming even delicate foods like chicken or fish. And unlike other oils, GrapeOla can safely handle temperatures up to 420 degrees F, so it can be used for pan frying and deep frying without ever smoking, burning or splattering. Renowned for its versatility in the kitchen, GrapeOla offers a profitable opportu- nity to bring a unique oil to store shelves. For more information about LT Foods Americas, call 800.550.7423 or visit www.grapeola.com. Hammond's Expands Brittles Line with a Modern Twist – and Crunch Hammond's Candies is introducing new flavors into its popular line of brittles, giv- ing the classic treat a fresh new edge. The new flavors include buttery Maple Walnut, crunchy Mixed Nut, decadent Choco- late-Drizzled and for the adven- turous, truly spicy Cayenne and Cashew brittle. "These are flavors that help translate traditional, delicious candies for modern audi- ences," said Andrew Schuman, Hammond's President and CEO. "With the extension of our brittle line, we are giving people new reasons to reach for and enjoy the candies they grew up with." Hammond's introduced its line of gour- met brittles and other nut candies in 2013. The new flavors join a line-up that includes Toffee Crunch Peanut Brittle, Chocolate Dipped Peanut Brittle and Toffee Crunch Cashew Brittle. The line's recipes are in- spired by heirloom formulas and are made with high-quality ingredients. All are avail- able in Hammond's award- winning packaging that showcases the "specialness" of candy and makes them ideal for gift giving. Brittles are packaged in 12-ounce boxes with a suggested retail price of $6.00. Visit Hammond's during the Fancy Food Show in booth #4514 to see the entire line of classic and gourmet candies, including chocolate bars, caramel and marshmal- low confections. More information is available at www.hammondscandies.com, or by call- ing 800.CANDY99 (800.226.3999). Follow Hammond's Candies on Facebook at www.facebook.com/hammondscandies and now on Pinterest at pinterest .com/hammondscandies. Frontier Soups to Debut Two Gluten-free Soup Mixes at Fancy Food Show Frontier Soups™ is introducing two gluten-free, non-GMO soup mixes to its quick-cooking Homemade In Minutes™ line – one, a classic American home-style dish and the other, an Asian/Indian-influ- enced favorite – at the 2015 Summer Fancy Food Show. "The two new soups are Pacific Rim Gingered Carrot Soup Mix™ and Ken- tucky Homestead Chicken & Rice Soup Mix™," said Trisha Anderson, Frontier Soups founder. "The Gingered Carrot Soup represents an expansion of Frontier Soup mixes from traditional American re- gional recipes to more selections from the global influences on U.S. cuisine, with both soups representing the use of unex- pected ingredients to create a gourmet product," Anderson said. Both soups are ready in about 30 minutes, serve five to six, and are available in 4.5- to 5.5-ounce clear cellophane packaging with a sug- gested retail price of $5.95-$6.49. Recipes for the two soups include additions such as broth, chicken, carrots, coconut milk and other ingredients to the no-salt-added mixes, offering retailers cross merchandis- ing opportunities, she said. The chicken and rice soup is quintes- sential American comfort food made gour- met through the addition of a special jasmine rice blend containing daikon radish seeds and baby garbanzo beans along with Mediterranean influences of lemon and oregano that enhance the dish's traditional spicing. "Home cooks can amplify the traditional aspects of the dish by adding celery or go more gourmet and add fresh fennel," Anderson said. "With the orange carrots, freeze dried green spinach, and red daikon radish seeds in the mix, the soup is very ap- pealing on the shelf." The Pacific Rim Gingered Carrot Soup gains a Thai in- fluence from coconut milk, which home cooks add along with fresh carrots. It also is inspired by perfectly spiced Indian dal with the addition of red lentils in the mix, which boost fiber, nutrition, and hunger- satisfying substance. A tablespoon of brown sugar and a hint of cayenne both underscore and add depth to the mild sweetness of the carrots and coconut milk. Using vegetable rather than chicken broth makes it a vegetarian soup. "With the Gingered Carrot Soup, we are adding another mix with global influences that promise culinary adventure and offer in- gredients consumers are wanting to add to their diets," Anderson said. "In this case it's coconut milk, which may have antibacter- ial, antifungal and antiviral properties as well as nutri- tional benefits. We believe we'll see the same success with this soup as with our West Coast Kale and Quinoa Soup Mix." Frontier Soups now has 36 non-GMO soup mixes in its lineup to accommodate a variety of consumer tastes and dietary needs. No salt is added, and the mixes contain no preservatives, artificial ingredi- ents or MSG. The company now offers 13 vegetarian options and 30 of its soups are gluten free. In addition to its Homemade- In-Minutes line, Frontier Soups also has a line of Hearty Meals™ soup mixes, which generally serve from eight to 10. More in- formation is available at www.frontier soups.com or by calling 800.300.7687. Marieke Gouda – Artisan, Farmstead Cheese Rolf and Marieke Penterman are first-gener- ation Wisconsin dairy farmers who moved from the Netherlands to Wisconsin in 2002. Because Holland is so small and the popu- lation is so dense, farmers are limited in how much land they can obtain for dairying. Hav- ing both grown up on small, 60-head dairy farms in the eastern part of Holland, Rolf and Marieke wanted to pursue their passion for dairy farming in an area that would afford the capabilities of expansion. Wisconsin, with its vast dairy base and farm-friendly people, seemed ideal. They began on a 400 head dairy farm on the outskirts of Thorp, Wiscon- sin, and so began the adventure. Marieke began making cheese in No- vember of 2006, and won Best of Class with Marieke's Foenegreek Gouda for fla- vored semi-soft cheese in the U.S. Cham- pion Cheese Contest sponsored by the Wisconsin Cheese Makers Association. Since her first win in 2007, Marieke and her team have added more than 100 world and national awards for their cheese, which include the U.S. Grand Champion at the U.S. Cheese Championship in 2013 and swept the Aged Gouda category at the World Competition in 2014. Marieke is the company's signature cheese, made with an authentic Old World Gouda recipe. The equipment, culture, herbs and spices are all imported from Hol- land. The rBGH-free cow's milk is piped di- rectly from the first milking of the day into the processing vat. The curd is hand-packed into 20 pound forms before going under the press. It is then brined for 60 hours. From the brine, the wheels are transferred to the spe- cial curing room and coated with a breath- able coating and aged on Dutch pine planks. For more information, go online to www .mariekegouda.com or call 715.669.5230.

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