Oser Communications Group

Gourmet News Special Edition for 2016 Winter Fancy Food Show

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GOURMET NEWS www.gourmetnews.com n JANUARY 2016 n GOURMET NEWS 1 3 6 ful land has to offer. Peru's 28 microcli- mates and different landscapes make this country an ideal source of natural, organic and gourmet products. Many companies from around the globe are looking to Peru as a great source of natural products. From prepared artichokes to marinated aspara- gus, spicy peppers to stuffed olives, Peru's variety of ingredients offers a wide range of high quality gourmet products. Peru's offerings of tapenades are also rapidly gaining popularity in the U.S. mar- ket. Olive tapenades are generally made with pepper, artichoke, aji and chestnuts. Other presentations exist that either use as- paragus, grilled vegetables or hearts of palm as their bases and can be used as a spread or a dip. Tapenade's versatility, as well as its status as a gourmet product, has allowed its popularity to increase dramat- ically. As exposure continues to this and many of its ingredients increases, demand for this Peruvian treat will surely expand as well. Another processed food receiving in- creased attention is the Peruvian piquillo pepper. It is one of Peru's 20 most impor- tant agricultural products and has experi- enced increasing demand in big markets such as the United States and Spain. Like artichokes and many other agricultural products, piquillo pepper is also available year-round. Overall, Peru harnesses a huge potential to supply the world with the finest ingre- dients. Its pristine climate and geography as well as its rich culture provide an excel- lent background for harvesting the boun- ties of its land. When combined with today's technology, Peru has become one of the world's most reliable suppliers of high-quality, gourmet food products that are exotic, nutritious and delicious. Peru is attending the Winter Fancy Food Show, represented by many important ex- porters that will highlight the quality and variety of its fine products. It invites you to try some Peruvian-inspired bites as well as enjoy a Pisco cocktail. For more information, visit booth #3929 at the Winter Fancy Food Show or contact the Trade Commission of Peru Los Angeles at 310.496.7411 or info@perutradeoffice.us. Gourmet Products (Cont'd. from p. 1) LD: We use a centuries-old art form of casting "Liqueur Praliné" for our Euro- pean-style liquid-center chocolates. It's a hand-crafted art that starts by encapsulat- ing liquid in a sugar crust, and then coating it in chocolate. The process we use is more than 200 years old, and to our knowledge, we are still the only manufacturer of this specialty confection in America. GN: Why is this process so unique? LD: The sugar crystals literally lock to- gether, forming a crystalline shell that's only a few sugar crystals thick. This forms an edible moisture barrier between the chocolate on the outside and the liquid center. Because of this, you truly do have a large volume of liquid inside a very thin chocolate shell. You must place the entire product within your mouth or your chin may have all the fun! GN: Are the results as delicious as they sound? LD: Yes! The other exciting aspect of this sugar shell is the way it actually enhances the flavor within and protects the identity of the flavor profile. Just as sugar on sliced strawberries will bring out the flavor, this sugar shell intensifies the liquid flavor. The identity of a liquor is carried in the volatile essences, which normally oxidize, evaporate or migrate through chocolate. The sugar shell becomes an edible mois- ture barrier that captures those essences, so that the identity remains intact and sus- pended until you crush the shell. It is so good at this that you can do a taste test be- tween two straight bourbons, where both are hand-made, small-batch bourbons and you can taste the difference between the two! GN: Besides bourbon, what other sorts of liquids do you use for the center? LD: Europeans primarily make brandy- filled chocolates. Since Americans do not typically drink Kirschwasser as a rule, we created liquid center chocolates filled with premium spirits, wines, coffees and fruit nectars – flavors that cater to American tastes. We also create specialized flavors for customers with a private labeling pro- gram. We can put your chosen liquid into the chocolates and have a specialized label created just for you. GN: What's the most unusual flavor re- quest you've received? LD: A man wearing a Stetson and a gun walked in and inquired whether we could put anything into chocolate. I asked what he had in mind, and his response was, "Sheep Dip!" When I said, "Sir, I don't be- lieve that's edible!" he explained Sheep Dip was the name of a single-malt scotch from Scotland. GN: It sounds like your customers do a good job getting the word out about Quin- tessential Chocolates. LD: It is great fun to watch our customers bring friends and family in, and then pro- ceed to repeat our "schpiel" about our chocolates, right in front of our own sales- people. Often they do such a great job, we just let them continue! For more information, call 800.842.3382, email chocolat.tx@gmail.com or visit www.liquidchocolates.com. Quintessential (Cont'd. from p. 1) York City streets, Uncle Steve's is bringing the delicious cuisine of its home town to customers all around the country. Baskets like "The Fifth Avenue Deluxe Gift Basket" and "The Mulberry Street Gift Basket" in- clude old favorites like Uncle Steve's signa- ture sauces, Roso Balsamic Vinegar Reduction and Aged Parmesan Cheese Crisps by Kitchen Table Bakers, as well as a few new delicacies such as Castillo de Pinar Spanish Organic Olive Oil, Almond- ina Crispy Cookies and Sunshine Tea Sticks. All five baskets are now available at www.unclestevesny.com. Uncle Steve's is also moving into the world of fashion with a signature t-shirt. What started out as an online ad has blos- somed into a signature item, now available for purchase at www.unclestevesny.com. The 'Wooden Spoon Survivor T-Shirt,' made of 100 percent preshrunk cotton, is guaranteed to put a smile on the face of any- one who's had an Italian mother. "If you grew up Italian, like me, you know what this t-shirt is all about," quipped Steve Schirripa. "Maybe next we'll create a pair of padded pants." Uncle Steve's Italian Specialties was created by actor Steve Schirripa in 2014. Each jar of Uncle Steve's tomato sauce is produced in the United States from small batches of imported, organic Italian plum tomatoes, vegetables and spices. "Our products are USDA certified or- ganic, gluten-free, dairy-free, vegan and contain no added sugar. With no GMOs, no pesticides and nothing artificial, you can be confident you are feeding your family not only great tasting products, but nourishing them as well." said Schirripa. "My mother cooked her sauce for many hours and unlike the others, we are doing the same." For more information, visit www. unclestevesny.com. Uncle Steve's (Cont'd. from p. 1) and best reflect the traditions and culture of their respective regions. Cured meat, cheeses, pastas, olives, extra-virgin olive oil and hot cherry and chili peppers were selected for their quality and consistency as the inaugural products for the brand. Cheeses include several varieties of cow, goat and sheep milk cheeses. Most of those offered represent authentic north- ern Italian culinary excellence, although as the product range is expanded, more cheeses from other areas of Italy are likely to enter the product line. The range also includes an exciting new line of seafood items produced in Italy. Many products are harvested from the Adriatic Sea in the upper region of Abruzzo. The freshest anchovies are fished from the Mediterranean Sea and marinated to perfection. Other seafood items include seafood salads, anchovy fil- lets, shrimp, cuttlefish, octopus carpaccio, salmon carpaccio, tuna, swordfish, salmon, mussels, squid, herring, mackerel and blue fish fillets, and salted anchovies in oil. The Silano brand is pleased to offer its customers the finest selection of Italian products that satisfies the needs of chefs in any kitchen. The Silano brand is des- tined to become a household name for reputable Italian ingredients that are dis- tinguished for high quality and ease of preparation. The first Silano Seafood-brand products were introduced in the first quarter of 2015, with additional products rolling out over the course of the year. Expect to see much more from Silano at this year's Winter Fancy Food Show. For more information, visit booth #2733 at the Winter Fancy Food Show. After the show, go online at www.savellousa.com, email info@savellousa.com or call 570.822.9743. Silano (Cont'd. from p. 1) delicious combinations. Its global fusion rubs provide busy home cooks with a sim- ple way to add great flavor and creativity to their meals, whether they are cooking for one, a family or entertaining friends. As the demographic landscape of Amer- ica changes, so do the palates' flavor expec- tations. Smoky flavors, spicy and sweet pairings and bitter tastes of pickled foods are gaining in popularity. These trends serve as the inspiration for The Spice Hunter's blends. The fact that its products are sourced from all over the globe positions The Spice Hunter as a leader in flavor dis- covery. The new line is comprised of seven rubs that are inspired by different cuisines from around the world. Two of the flavors, Chipotle Cinnamon and Smoky Chile, are inspired by Mexican cuisine, which has seen a rise in popularity in recent years. Mild Sriracha and Coriander Lime draw their inspiration from the exotic flavors of Thailand. Smoky Turmeric and Tandoori are inspired by the warm aromatic flavors of Indian cuisine. Finally, Spicy Garlic draws inspiration from harissa, a popular North African condiment. The rubs are a natural fit for the upcoming grilling season, but The Spice Hunter has provided usage suggestions to educate consumers on how to use these rubs year-round. For example, the Mild Sriracha blend makes a delicious dip, and the Chipotle Cinnamon pairs per- fectly with roasted sweet potatoes. The rubs are rated by level of spiciness and provide a nice range for adventurous and sensitive palates alike. Erin Hatcher, Marketing Director for The Spice Hunter, remarks, "We are confident that these flavors will entice consumers. Today's trends indicate that consumers are becoming more adventurous and are seek- ing out interesting and unique flavors. This line of global fusion rubs allows consumers to take a flavor journey and experience something new and exotic." For more information, visit www.spice- hunter.com or stop by booth #869. The Spice Hunter (Cont'd. from p. 1)

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