Oser Communications Group

GOURMET NEWS JULY 2015 www.gourmetnews.com HOLIDAY UPDATE 3 2 Sticky Fingers Bakeries Reinvents Classic Combo with Cherry Chocolate Chip Scone Sticky Fingers Bakeries introduces a new scone mix that will leave chocolate and cherry lovers swooning. The Cherry Chocolate Chip Scone combines two iconic flavors into one delightful treat. "Chocolate and cherries are a classic combination made even better – because now they're in a scone," said Tom Owens, the company's Co-founder and Owner. The dried fruit provides a bright pop of sweetness that pairs perfectly with the rich chocolate chips. These easy-to-make scones would be a welcome addition to any holiday brunch table and provide the background for many unique desserts. Add chunks of these scones to a holiday trifle or simply pair one with vanilla ice cream and a driz- zle of chocolate sauce. The Cherry Chocolate Chip Scone Mix also makes for a quick, yet thoughtful gift. Create a delicious gift basket that includes a box or two of scones and a selection of Sticky Fin- gers' premium fruit butters and jams. The company has fo- cused on using only high quality ingredients since it began as a retail bakery in San Diego more than 25 years ago. Like the rest of Sticky Fingers' products, the Cherry Chocolate Chip Scones don't include artifi- cial preservatives, artificial flavors or colorings, high fructose corn syrup, trans fats or cholesterol. "High quality ingredients really make the difference," Owens said. "We want our customers to feel good about buying our products and eating our scones." Sticky Fingers Bakeries sells its scone and brownie mixes and premium Northwest jams, fruit butters, pepper jellies and Eng- lish curds at retail locations around the world as well as on- line. For more information, visit www.stickyfingersbakeries.com. Crumbzz Cakes: Perfection Through Commitment Crumbzz Cakes were first created over 400 years ago in what is now Austria. Introduction to the New World came with the first wave of immigrants. First offered to the public in 1999, the Sadler family crumb cake found a wel- come home in the tiny Hudson Valley hamlet of Highland Falls in upstate New York. In 2001 J. Stephen Sadler decided to satisfy the many requests of out of town customers by shipping the Crumbzz Cakes across the U.S. In 2002 J. Stephen sold his bakery and moved to Dallas, Texas. Eleven years after the recipe was lost in a dusty old box, J. Stephen is again creating his famous Crumbzz Cake. Each Crumbzz Cake creation is artisan- crafted to order using the world's finest in- gredients. Bourbon vanilla from Madagas- car, Saigon cinnamon from Vietnam, dark Muscovado brown sugar from the Mauri- tius Islands, European low gluten flour, Origine chocolates from Tanzania, locally produced free-range eggs, premium un- salted butter from Guernsey cows and Hungarian Lekvar Preserves are all part of every Crumbzz Cake. No mixes, artificial ingredients, preservatives or chemical ad- ditives are used in the cakes. For more information or to purchase, contact Crumbzz, www.crumbzz.com. Email jstephen@crumbzz.com or call 214.864.8060. Seth Greenberg's Authentic Brownie Crunch: Read the Label Seth Greenberg's Authentic Brownie Crunch is just the crispy edges of the brownie that form around the baking pan. No other similar snack is made with such quality ingredients, and high quality makes great taste. It's all-natural and only 120 calories per one ounce serving. Brownie Crunch is made with whole eggs, pure vanilla extract, creamery butter, pure cane sugar and cocoa powder care- fully selected for flavor and quality. This gives Brownie Crunch a cleaner, more in- tense and distinctive flavor. The company never uses artificial anything, and doesn't use the less expensive products like corn syrup solids, palm kernel oil, palm oil, soy- bean oil, caramel color or corn starch. Seth Greenberg's newest line of Brownie Crunch, Southwest Crunch, brings together the sweet taste of rich chocolate and the spicy tastes of jalapeño, chile pepper and smoky chipotle, bringing the hot trend of mixing spice and chocolate to the snack aisle. Seth experimented until he found just the right bal- ance of spicy and sweet. He chose chiles from New Mexico because of their unique flavor to create this sweet and spicy, crispy snack. Brownie Crunch is a delicious, all-ages treat paired with a cold glass of milk. It's also delicious as a topping for ice cream or frozen yogurt. Southwest Crunch is also an uncommon adult treat paired with a favorite cocktail, red wine, or a cold beer. Seth's favorite is with a tumbler of bourbon for a great bar snack. Brownie Crunch is certified kosher and made in the U.S.A. New York Crunch is available in Chocolate Chip, Orange, Cin- namon Cappuccino, Mint, and Toffee; Southwest flavors are Jalapeño, Chile Pepper, and Chipotle. It's the brownie reinvented. Learn more at www.browniecrunch.com. Robert Rothschild Farm Wins Six Awards at World's Most Competitive Fiery Food Contest The 2015 Scovie Awards judging panel of top culinary experts honored Robert Roth- schild Farm with first-, second- and third- place awards across three categories in- cluding Barbecue Sauce, Condiments, Hot & Spicy and Condiments, Not Hot & Spicy. The winning products include two Organic Sauces: Blueberry Balsamic Sauce and Sriracha Teriyaki Sauce. The six winning products are as follows: Cherry Pomegranate Habanero Sauce: 1st Place, Barbecue Sauce, Fruit-Based – Hot Sauce Blueberry Balsamic Sauce (Organic): 1st Place, Condiments – Not Hot & Spicy, Meat Sauce Raspberry Wasabi Dipping Mustard: 2nd Place, Condiments – Hot & Spicy, Horseradish Sriracha Teriyaki Sauce (Organic): 3rd Place, Condiments – Hot & Spicy, Meat Sauce Raspberry Wasabi Dipping Mustard: 3rd Place, Condiments – Hot & Spicy, Mustard Raspberry Honey Mustard Pretzel Dip: 3rd Place, Condiments – Not Hot & Spicy, Pre- pared Dip Competition for the 2015 Scovie Awards was tougher than ever, with a new record of 154 company entries, up from 151 in 2014. The total number of entries came to 790, slightly lower than in previous years. The total of wins for companies was an all- time high at 123. Dave DeWitt, Founder of the Scovie Awards and the National Fiery Foods and Bar- becue Show said entries came from 31 U.S. states and five countries including Aus- tralia, Canada, New Zealand, the United Kingdom and the United States. "Companies from all over the world con- tinue to recognize the Scovie Awards as the most competitive blind taste tested event in the world," DeWitt said. "I'm thrilled that participation in the awards continues to increase year after year." About Robert Rothschild Farm Robert Rothschild Farm, a family-founded company in Urbana, Ohio, is the manufac- turer of award-winning specialty foods in- cluding dips, preserves, mustards, salsas, sauces, spreads, dessert toppings and or- ganic products. Using an open and serve philosophy, Robert Rothschild Farm is rec- ognized for its bold and distinctive flavors that are expertly blended. Robert Roth- schild Farm products are available in more than 5,000 specialty food stores nation- wide and at www.robertrothschild.com or by phone at 800.356.8933. For more information, visit www.robertrothschild.com.

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