Oser Communications Group

GOURMET NEWS www.gourmetnews.com n JUNE 2015 n GOURMET NEWS 2 0 0 countries, but we are in the USA and we are focused on high quality coffees," says Steve Hicks, President of the Hawaii Coffee Asso- ciation. Coffee is currently being grown on all of the major Hawaiian Islands as farmland for- merly used to grow sugar cane has been re- planted with coffee. While Kona Coffee, grown on the Big Island of Hawaii, has been around since the mid-1800s and is well known, new coffee plantations are just be- ginning to develop their reputations as pro- ducers of fine coffees, gaining critical notice as they win cupping contests in Hawaii and the mainland USA. These new coffee developments include repurposed sugar cane and pineapple lands on the islands of Kauai, Oahu, Molokai and Maui. In addition, there are a number of cof- fee farms in the district of Ka'u on Hawaii that have been developing since the 1990s on former sugar plantations, and they're begin- ning to gain critical notice for their coffees. Coffee farms are also being developed in the districts of Hanakua, North Hilo and Puna. "The coffee industry here is growing, and there are a number of techniques being ap- plied, but the primary focus is specialty cof- fee – very high-grade gourmet coffee," Hicks said, adding that in total, there are 7,600 acres in coffee production in Hawaii, which to- gether produce just under seven million pounds of green bean, which varies from year to year depending on weather conditions. The Hawaiian tourism industry is the strongest marketing agency for these coffees, Hicks said. Coffee plantations are popular stops for tourists vacationing in Hawaii. "It's very similar to what you would experience when you go out in the Wine Country. You get to see the trees, and you see the work going on, and the tours generally finish at a retail store where we try to sell you some- thing," Hicks said. The Hawaii Coffee Association's presence at the Summer Fancy Food Show is expected to be another powerful marketing tool for Hawaiian coffee, Hicks said. "A high per- centage of people who come to Hawaii for vacations come from the West Coast, so reaching out to people on the East Coast is important to us. We want people to know that coffee is grown in the United States, and it's a very high-quality coffee." The Hawaii Cof- fee Association's exhibit at the show, #5403, will include people from several of the is- lands' coffee-producing areas as well as a va- riety of coffees to try. In addition to showcasing the coffees, the exhibitors will be talking about the Hawaii Coffee Associa- tion's annual conference, which is coming up on July 16-20 at the Courtyard King Kame- hameha's Kona Beach Hotel in Kailua-Kona. For more information, visit booth #5403 at the Summer Fancy Food Show. After the show, visit the Hawaii Coffee Association website at www.hawaiicoffeeassoc.org or visit the Hawaii Coffee Industry website at www.hawaiicoffeeindustry.com. Hawaii Coffee Association (Cont'd. from p. 1) a long-term perspective, to do things the right way. We never take short-cuts and we're always looking for what's in the best long-term interest of the company. It's eas- ier to hold on when you have all that tradi- tion. It's a legacy." Star Kay White was founded by David Katzenstein on February 14, 1890, becoming the maker of top-quality ice cream flavorings that has been owned and operated by the Katzenstein family for five generations. "The business, originally known as Star Extract Works, was located on Manhattan Island, exactly where the World Trade Cen- ter North Tower once stood. Today, that seems like an odd place to start a manufac- turing business, but in 1890, transportation in New York City was horse-powered and business was with small hand-crank ice cream shops." The business thrived in Manhattan for 38 years and then moved to the Bronx in 1928, just before the Great Depression and Second World War. In 1984, the company settled into its current home at Congers, N.Y., where it now occupies four buildings on about 10 acres. One hundred and fifteen employees make about 40 million pounds of products yearly, primarily for the ice cream industry. "They're flavorings, like whiskey caramel, sea salt caramel, graham cracker, rum raisin, marshmallow and all sorts of chocolates – with and without sugar, dark and milk, mixed with other flavorings – along with peppermint candies, butter crunch, English toffee, chocolate almonds and chocolate- covered espresso pillows. And, yes, the plant is indeed sweetly aromatic," says Katzen- stein. Star Kay White ingredients have flavored and helped to inspire many ice cream com- panies, like Turkey Hill, Friendly's and nu- merous other larger and smaller ice cream manufacturers for 125 years. While the ice cream companies grew, Star Kay White has remained relatively small and nimble with a creativity that continues to inspire ice cream makers today. "After 125 years of honing a skill, we've gotten pretty good at flavoring ice cream," Katzenstein says. "We run a very tight ship. We deliver product on time and in full to some of the largest food companies in the United States, but they come to us because we're small, creative and stable." That stability is enhanced by a committed staff who typically stay with the company for the long term, including Ben's sons, Alex and Gabe Katzenstein. "Most employees who start here wish to retire here. This is a true family values organization," Katzenstein says. "Many employees who came here, not speaking a word of English, have become American citizens, gotten married, raised their children and sent them to college. I find that to be the most satisfying part of my job." For more information, visit booth #1755 at Summer Fancy Food Show or go online to www.starkaywhite.com. Star Kay White (Cont'd. from p. 1) SM: We are establishing our new holiday line, in development for over a year from concept to shelf, and our dream is now re- alized! We've got three amazing new fla- vors including Chocolate Chip with white chocolate drizzle, Salted Caramel with dark chocolate drizzle and Mint Chocolate Chip with a minty chocolate drizzle, all in holiday packaging that looks almost like gift wrap! GN: Is there any truth to the rumor that an organic Brownie Brittle is coming out? SM: Yes! We are currently working on an Or- ganic Brownie Brittle formula and hope to have it ready for market in just a few months. Product innovation is still what I enjoy doing the most, and everyone on the team knows my commit- ment can be summed up in just a few words: "Good isn't good enough – it has to be great." GN: How do you manage competition? SM: The key for us continues to be inno- vation, as well as listening and responding to our consumers' and retailers' wants. An organic offering, version and recipe, along with indulgent holiday flavors, and our new packaging are just three examples of that. GN: How is your new packaging being re- ceived? SM: I'm the first to say I wasn't sure we needed new packaging, but it's among the smartest business decisions we've made. The new packaging is being met with great on- shelf results. One of our retailers put it best, saying it dressed up his aisle. That's a tremendous compliment. For more information, visit booth #3336, go online to www.browniebrittle.com, email infor@browniebrittle.com or call 800.BROWNIE. Sheila G's Brownie Brittle (Cont'd. from p. 1) product contains no more than a handful of the most natural ingredients – and not one unpronounceable name to be found!" This is something many consumers look for today. Additionally, the combination of its gorgeous high-end packaging and superb taste makes these products strong viable sellers for wine and cheese shops, heath food shops, gift shops and upscale grocers. The following all-natural Can Bech products are now exclusively imported by Wagshal's and ready for wholesale and re- tail distribution. Fruits of the Forest Pre- serves are a glorious combination of raspberries, blackberries, blueberries and strawberries, offering a perfect tart mix in this spread. Just-for-Cheese Fruit Spreads are sauces that are designed to pair per- fectly with many different types of cheeses. Rose Petal Jelly is surprisingly versatile, complementing ice cream, dark chocolate cake, foie gras canapés or used to make a glamorous rose Cosmopolitan cocktail. The company will also showcase some ad- ditional products from Can Bech at the show; stop by to try them. For more information on Wagshal's Imports and the Can Bech product line, visit booth #1350 or wagshalsimports.com. For whole- sale inquiries, email Aaron Fuchs of Wagshal's Imports at aaron@wagshals imports.com or call 202.595.3505. Wagshal's Imports (Cont'd. from p. 4) artificial, no cholesterol, low in sodium and sugar, and gluten-free, ELEMENT delivers a surprisingly satisfying and decadent expe- rience without the guilt. ELEMENT is a great representation of the evolution of ordi- nary rice cakes but also the evolution of our food culture. Minimally processed, easy to take on the go, perfect for all ages, and at the same time tasting great. No compromise re- quired. So, whenever you are ready for a bit of in- dulgence or need an extra energy kick at 2p.m., give ELEMENT a try, and feel good about your choice. For more information, visit booth #4573, go online to www.elementsnacks.com or call ELEMENT (Cont'd. from p. 4) working on her second recipe book, "Sara- beth's Good Morning Cookbook, Break- fast, Brunch and Baking," Rizzoli, October, 2015. Sarabeth delivers the com- forting dishes she makes for family and friends, from fluffy scrambled eggs to warm sticky buns. In 1981, she launched her first breakfast/brunch menu. Her fans will be thrilled to recreate the delicious dishes of brunch at Sarabeth's with recipes designed for home cooks. A comprehensive guide to morning meals, this beautifully photographed book features scrumptious dishes everyone will be sure to enjoy. Sarabeth's signature pan- cakes and muffins are quick enough for weekdays, while her iconic creamy tomato soup, quiches and coffeecakes are guaran- teed to impress weekend guests. In addi- tion to her sophisticated twists on the standards, Sarabeth surprises with break- fast treats like morning cookies, hot cereal soufflés, light and fluffy omelets and sweet and savory spreads. The easy to follow recipes come with technique tips and make ahead instructions that guarantee effortless entertaining. Sarabeth's first cookbook, "Sarabeth's Bakery, From My Hands to Yours," was pub- lished in October, 2010 by Rizzoli, featuring inspiring recipes of her baked goods, ranging from luscious banana cream pie to delicate chocolate marmalade sandwich cookies. Confirming her status as a James Beard Award winning Outstanding Pastry Chef, the book was nominated for Outstanding Cook- book and became a best seller in that cate- gory. For more information, visit booth #2836 at Summer Fancy Foods Show, and after the show call 800.773.7378. Sarabeth (Cont'd. from p. 1)

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