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GOURMET NEWS JUNE 2015 BUYERS GUIDE 3 2 BUYERS GUIDE C O N D I M E N T S This listing is compiled from a survey conducted by Gourmet News and sent to all manufacturers known to the staff. Inclusion in this section is based on a company's response to our request for information. Information included in this listing is provided by the featured companies. Robert Rothschild Farm Condiments Perfect for Picnic Robert Rothschild Farm's condiments are the perfect way to add gourmet flavor to a picnic or cookout. Savor each bite of the Horseradish Sauce on a grilled burger or blend Raspberry Honey Mustard into potato or chicken salad for a re- freshing taste. Never eat plain mustard again when you can experience Raspberry Wasabi Dipping Mustard, Anna Mae's Smoky Mustard or Cilantro Jalapeno Mus- tard on a grilled burger or brat. Delicious condiments like Ginger Wasabi Sauce, Lemon Dill & Capers Sauce and Lemon Wasabi Sauce are perfect for vegetables, grilled fish and so much more. Robert Rothschild Farm's intensely flavorful condi- ments are made from scratch, stirred by hand and cooked slowly over low heat in small-batch kettles to perfection. These time-honored techniques yield gourmet condiments that will elevate the taste of any sandwich, salad or side dish at your next summer get-together. Robert Rothschild Farm 800.356.8933 www.robertrothschild.com Quinn's Salsas and Pepper Jellies Seattle Gourmet Foods is a premier food manufacturer in Kent, Wash. Growing both organically and through acquisition, today the company is comprised of 11 different brands found in retailers around the country. The diverse mix of products includes chocolate, breath mints, bakery items, jams, sauces, soups and dry mixes. One of these brands is Quinn's, a collection of salsas and pep- per jellies from recipes based on flavors from the Southwest. Quinn's pepper jellies come in four flavors (Jalapeno, Peach Habanero, Raspberry and Marionberry) and provide an exquisite addition to your favorite selection of cheeses and charcuterie. Try the Peach Habanero with Gouda or Parmigiano-Reggiano or perhaps the Raspberry with a soft goat cheese or Brie. Each flavor comes in a 12-ounce glass jar with 12 per case. Seattle Gourmet Foods 800.800.9490 www.seattlegourmetfoods.com Wixon Private Label Dry Mixes and Seasonings Wixon's culinary innovation teams offer creative ideas for private label gourmet dry mixes and seasonings. Three core levels of service – product innovation, formula- tion development and processing and packaging – ensure products meet expec- tations at every step. A one-stop production system and a variety of packaging services complement the customizable packaging experience. Wixon 800.841.5304 www.wixon.com Appalachian Chow Chow Relish Gets Twisted some national notice of its own, with the Wall Street Journal citing it recently as an example of an artisanal food product from a small producer that's chal- lenging mass market brands for space on grocery shelves. Shuptrine's Twisted Relish is all natural and combines the traditional Appalachian chow chow vegetable ingredi- ents with Bonny's grandmother's recipe for a pickle brine. When Bonny decided to take it to the market, she decided to go all nat- ural and keep the artisanal quality of the homemade version of the product. "It's not mass produced or just thrown together. It's a specialty product," Bonny says. "We are taking the time and doing it right." The line includes Shuptrine's Twisted Relish, in hot and mild varieties, and Twisted Marinade. Twisted Salsa is coming up. The Twisted Relish and Twisted Mari- nade both come in 16-ounce jars that retail for $7.99. They're currently sold in about 75 stores nationwide, including about 15 independent natural foods grocers and the grilling department of Ace Hardware stores. For more information, visit www .shuptrinestwistedproducts.com. GN BY LORRIE BAUMANN Shuptrine's Twisted Products is a line of three products based on traditional Ap- palachian chow chow. A fourth product, Shuptrine's Twisted Salsa, is coming soon. The Appalachian style of chow chow is cabbage-based, with onions and peppers – everything you would imagine a garden hav- ing at the end of the summer, going into the winter, says Bonny Shuptrine, Co-owner of the business along with her husband, Alan Shuptrine, a watercolor artist nationally known for his paintings. After receiving five national awards for one of his paintings, "Twisted," and collectors began demanding more of his work, the couple decided that Bonny would use her background in market- ing and merchandising to develop the Shup- trine's Twisted Relish into a commercial product. They'd been making and giving it away by the hundreds of jars as holiday gifts to the buyers of Alan's paintings for more than 25 years, and they'd had more than enough enthusiastic response from the recip- ients to feel confident that they had a product that would sell. "We decided that what we'd do is take a little bit of a leap," Bonny says. Shuptrine's Twisted Relish is now getting

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