Oser Communications Group

GOURMET NEWS JANUARY 2016 www.gourmetnews.com WFF PREVIEW 1 6 Among the exhibitors at this year's Winter Fancy Food Show is Poco Dolce Confec- tions, a returning award-winner, that will be showing off its extension of bittersweet chocolate bars. First introduced at this past Summer Fancy Food Show, the 81% Cacao Bar is made with Grey Sea Salt and attests to the use of a darker blend of chocolate which is still inline with the rest of Poco Dolce's tendencies. The Olive Oil 81% Cacao Olive Oil Bar, being un- veiled at this year's winter show, features California extra virgin olive oil for a unique, smooth texture that preserves the bittersweet taste of dark chocolate. Karl Olsen, Wholesale Account Man- ager for Poco Dolce, said, "The blend is dark, but the olive oil keeps the chocolate from getting chalky and stiff, keeping it smoother than competitors." It's a perfect match for a nice whiskey or Cabernet Sauvignon. Another returning vendor is AJ's Edible Arts. "We've been to [Winter Fancy Food Show] twice before.... What's not to love; we're foodies," said Juli Massingale, Vice President of AJ's Edible Arts. Massingale will be showing off the company's Walla Walla Sweet Onion Mus- tard as well as new packaging solutions at their booth this year. Made from sweet Walla Walla onions grown in the valley of the same name, the mustard line has eight flavors available: Original, Garlic, Whole Mustard Seed, Bell Pepper, Imitation Bacon, Dill, Horseradish and Chipotle. "These are great to cook with for any recipe that calls for Dijon mustard," said Massingale. Peacecock Bakery is one of a growing number of hemp-related producers that is introducing its line of products this year. "Its been a long road to get here, but it makes it all the more sweeter," said Diana Blue, Proprietress of Peacecock Bakery. Debuting in 2015, Peacecock Bakery is offering a line of brownie mixes that are vegan, gluten-free, lactose-free, contain no soy and are chock full of Omega 3. They also recently won the gold at the Brownies Sonoma Harvest Fair 2015. The brownie line consists of Original, Dark Chocolate and Chocolate Chip, with the newest addition, Mayan Hot Chocolate, being released at this year's show. The Mayan Hot Chocolate has a spicy choco- late taste that combines chile pepper with cinnamon. According to Blue, red wine is the beverage that goes well with these brownies. The Winter Fancy Food Show runs January 17 -19 at Moscone Center in San Francisco. GN Fancy Food Show to Spice up Winter Trace-to-Source for Richer Taste and Extra Virgin Flavor Bellucci Italian Extra Virgin Olive Oil pres- ents an opportunity for home chefs to begin using EVOO as a healthy finish and seasoning for dishes. Bellucci arrives fresh to grocery shelves, with flavor and health-giving antioxidant properties at their peak. Each bottle's harvest date is indicated prominently on the front label. New technology developed by Bellucci – accessible to U.S. consumers through Rootie, the app – keeps track of every drop in every bottle produced by the company. Rootie allows consumers to trace the contents of every Bellucci bottle back to the source of origin. Detailed in- formation about location and harvest pro- vides the opportunity to taste the range of flavors that are correlated with place and climate. With source information readily available and known, the distinc- tive flavors of Italian EVOO are evident upon tasting. Information about origin also revolu- tionizes the olive oil industry by pinpoint- ing the contribution of mills where locally grown olives were pressed within hours of harvest. Consumers enjoy the confidence that comes from ease of infor- mation access, truthfulness in labeling and in knowing the precise location where a food product originates. Bellucci growers are the proud, majority owners of the Bellucci brand. In the 1950s and 1960s they joined together in coopera- tives before launching the brand last year. The Italian countryside has benefited dramatically from the efforts of Bellucci growers. The land they cultivate is con- sidered among the most pristine and well-preserved agricultural regions in the world. The recognition of individual family groves through the trace- ability program also en- sures the distribution of income along the entire value chain. Bellucci en- ables small-scale growers in earning a livelihood while contributing to the health of the planet. More information about Bellucci's tra- ditional cultivation practices and EVOO production is available at www.belluc- cipremium.com, along with facts about Italian EVOO history and a guide to tast- ing EVOO. Bellucci www.belluccipremium.com Stonewall Kitchen Makes it Better with Bacon In addition to its delicious variety of jams, mustards and sauces, specialty food creator, Stonewall Kitchen, also has a fantastic selection of unique and tasty salad dressings. As part of the new product launch for 2016, Stonewall Kitchen is adding two new flavorful dressings made with real bacon that are sure to get the attention of customers everywhere. The first, Maple Bacon Bal- samic Dressing, offers an amazing com- bination of sweet maple syrup and savory, smoky bacon amid a tangy and flavorful balsamic blend. It's versatile and tastes great brushed on roasted vegetables, as a marinade for chicken and pork and of course, on salads. The new Bacon Ranch Dressing is rich, creamy and full flavored with bits of real bacon, celery and parsley. It has that classic buttermilk tang with an ever so slight hint of spicy cayenne pepper. In addition to serving on salads, this Bacon Ranch Dressing is a wonderful condiment to spread on sandwiches and is great as a dip too. Both can be enjoyed in a variety of ways making them quality pantry staples that cooks can reach for confidently when wanting to add a little something to everyday dishes. Stonewall Kitchen, LLC. 207.351.2713 ext. 1090 www.stonewallkitchen.com

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