Oser Communications Group

The Culinary Tradition of Il Mulino New York Savor the culinary tradition of Il Mulino New York at home with this line of gour- met products, luxury gift baskets and chic apparel. Perfect for loved ones, VIPs and personal indul- gence, these prod- ucts capture the elegance of the Il Mulino New York ex- perience. Il Mulino New York's signature sauces embody the rustic flavors of Abruzzo, the region of Italy that inspires Il Mulino New York's world-renowned cuisine. Served atop Il Mulino New York's lovingly crafted pastas (which in- clude gluten-free options), they make for an exquisite, easy meal. Home cooks will revel in finishing salts, extra virgin olive oils and balsamic vinegar, which elevate all dishes with complex notes and the highest-quality ingredients. Il Mulino New York coffees provide a s u m p t u o u s , i n v i g o r a t i n g sip at any time of the day. Limited-edi- tion tote bags are the perfect accessory for trips to the farmer's mar- ket or jaunts around town, and the Il Mulino New York apron is a stylish addition to any home kitchen. Treat someone special to a thoughtfully curated collection of Il Mulino New York products in a beauti- fully packaged gift basket that is sure to impress and please. To learn more about these products, visit ilmulino.com or contact wholesale@ ilmulino.com. GOURMET NEWS OCTOBER 2015 www.gourmetnews.com COOKING SAUCES 2 2 Wild Forest Black Truffle Aioli By Mario Fortunato, President Wild Forest Products has done it again with a new version of a truffle mayonnaise. We had tried a white truffle mayo in the past, but we've come up with a much better version. It was good, but not great. So we got together with a well-known manufacturer of mayonnaise and picked their brains. We worked together to bring out what we feel is a real tasty and flavorful aioli. (Because we added truffles, it became an aioli.) After months of testing and tasting, we proudly present the new Wild Forest Black Truffle Aioli (mayo) Spread. We searched and found the best ingredients and created a smooth, rustic, and aro- matic truffle spread. This is wonderful as a spread on sandwiches, used with dips, added to mashed potatoes or used anywhere you would use a mayonnaise spread. We take pride in using the finest all natural ingredients, cage free and pasture raised eggs, non- GMO oils. We then add our black truffles into the spread along with our well- loved truffle olive oil. Try it! You will never go back reg- ular mayonnaise again. Available in six 4- ounce pack cases. Please visit our website www.wildforest- products.com to see all of our products. Feel free to call 855.645.7772 and speak with us. Benissimo Infused Oils and Vinegars Help Fall Flavors Shine Cooler weather is approaching, and home cooks are turning their thoughts to prepar- ing back-to-school dinners, comfort foods, soups, and stews. With the holi- days approaching, many families are be- ginning to plan their fall traditions and gatherings, and where there is tradi- tion, there is often delicious food in- volved. This is a season when Benissimo in- fused oils and vine- gars really have a chance to shine, and customers come looking for them! Benissimo gourmet oils are beautiful on any kitchen countertop and truly taste as good as they look. With nine infused oil flavors, there is a Benissimo infused oil that pairs well with any fall dish and adds an incredible depth of flavor without all of the cleaning, chopping, and mincing that often accompanies the preparation of a fantastic fall meal. Benissimo Italiano and Mediterranean Garlic oils are perfect for adding rich flavor to casseroles and roasted fish or meat, or to elevate a simple hummus or dip by driz- zling on top and serving with crudité and crackers when entertaining during the hol- idays. Braised meats, soups, and stews alike are fantastic prepared with Benis- simo Roasted Garlic oil, and a drizzle over a steamy bowl of soup adds unfor- gettable flavor to every spoonful. A traditional pantry favorite, Benissimo in- fused oils are perfect for last- minute entertain- ing, and a bowl of Benissimo oil alongside a sliced baguette is a simple, elegant appetizer. With the gourmet flavors that home cooks demand at a price point that keeps them coming back for more, customers love adding Benissimo oils and vinegars to their gift closets for hostess and holiday gifts. This fall and 365 days a year, Benissimo oils are carefully crafted to meet your con- sumers' desire for a product line that tastes as good as it looks. For sales and distribution, contact Source Atlantique at 201.947/1000 ext 139. Visit www.sourceatlantique.com /brand/benissimo. 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 drizzle 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 Fingers' premium fruit butters and jams. The company has focused on using only high quality in- gredients since it began as a retail bakery in San Diego more than 25 years ago. Like the rest of Sticky Fingers' products, the Cherry Choco- late Chip Scones don't include artificial preservatives, artificial flavors or colorings, high fruc- tose corn syrup, trans-fats or cholesterol. "High quality ingredients re- ally make the difference," Owens said. "We want our customers to feel good about buying our products and eat- ing our scones." Sticky Fingers Bakeries sells its scone and brownie mixes and premium North- west jams, fruit butters, pepper jellies and English curds at retail locations around the world as well as online. For more information, visit www.sticky fingersbakeries.com. ing, says, "The miso adds a nice richness to the flavor profile. It's really well balanced." In its pure state, miso is a probiotic food, but it should be noted that while premade miso sauces carry the flavor and enzymes of the fermentation process, many are pas- teurized for shelf stability and do not con- tain active cultures. One exception to this is So Good Food's Miso Mayo, which still contains living cultures. Due to the active fermentation process, Miso Mayo can be left at room temperature for up to a week without spoiling. The rising attention on miso has been apparent at Hikari Miso, where business has been increasing. Masukawa attributes this to the greater interest in the United States and Europe. This growing enthusi- asm has made Ginger Miso and Honey Dressing one of Terrapin Ridge's best sell- ers. O'Donnell has seen more miso sauces like hers appearing on store shelves re- cently as well. Smith has noticed that her Miso Mayo has better sales in stores where miso products are already sold. "If you're someone who regularly eats natural food, or you're a gourmand, you already know what miso is." Smith adds that customer awareness is still an issue when selling miso products. "I'd say only right now the public is catching up with it." Many miso sauces come with long lists of suggested uses. "You can dip it, toss it, drizzle it, anything you might use a spread, dip or marinade for. This is a great flavor enhancer," says Janet Smith, founder of So Good Foods, about Miso Mayo. Meat mari- nades are a commonly suggested use. The salty and savory elements of miso sauces give a boost of flavor to chicken and fish, and vegetables can be tossed in it to create a light glaze. O'Donnell suggests Ginger Miso and Honey Dressing as a finishing sauce for steamed vegetables like green beans. "It also is terrific if you want to do an Asian slaw," she adds. Miso also mixes well with spicy flavors. The blend of miso with roasted jalapenos and ginger earned So Good Foods' Spicy Red Pepper Miso Mayo second place in the Hot Pepper Awards' Mayo category in 2014. GN BY MICAH CHEEK Miso, the salty, umami-rich soybean paste, is getting attention as an ingredient in pre- made sauces. Yurika Masukawa, Vice Pres- ident of Hikari Miso, suggests that miso sauces are gaining popularity in the Amer- ican market due to America's renewed in- terest in fermented foods. "The American market has had kind of a boom in fer- mented products," she adds. Miso, made by inoculating ground soybeans and grains with microbial cultures, can be aged for years before use, yielding a fermented funk and umami meatiness. These flavors make miso a complex addition to sauces. Mary O'Donnell, owner of Terrapin Ridge Farms, who makes Ginger Miso and Honey Dress- Miso Making Strides in Sauces

• Cover