Oser Communications Group

Gourmet News Special Edition for 2016 Winter Fancy Food Show

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Page 21 of 145

GOURMET NEWS www.gourmetnews.com n JANUARY 2016 n GOURMET NEWS 2 0 Columbus Foods and Craft Meats At Columbus, being a Craft Meats company means being passionate and stubborn in its singular focus on producing the best meats possible for its loyal customers. It means that everything it puts into its products is to make them taste better, not to make them faster or cheaper. Craft is not only the philosophy and heritage around which its business is built; it's an acronym for how it stands apart from its competition. Collaboration is a key driver of success of the business and innovation at Columbus. Its sales, marketing and service teams collabo- rate daily with customers to ensure it makes every one of them happy. It has collaborated with Italian Salumiere masters on recipes for most of its classic salame. It also collaborates with award winning chefs on innovative new flavors for future products. Respecting its heritage, and the quality that is core to it, is essential to delivering super-premium products in every deli cate- gory. It sources its seasonings from all over the world, such as smoked paprika from Spain, to make its Chorizo Salame. For its deli meats, it topically applies all of its sea- sonings, such as the all-natural wild flower honey in its maple honey turkey, so that the meats remain whole with no added fillers, MSG, gluten or trans-fat. To enhance flavor, it slowly smokes its hams, pastrami and turkeys with natural American wood. It does- n't have to do any of this; many of its com- petitors don't. But its respect for the craft demands it. Artfully producing every one of its salame, with time-honored recipes from Italy, reflects its tenacious dedication to qual- ity. For example, its award-winning mini Finocchiona tastes and looks as if it were made next to the fennel fields of Tuscany, Italy where its recipe originated. Full muscle meats are a requirement for every piece of Columbus ham, poultry, beef and salame. Columbus uses USDA choice top round beef, full chicken and turkey breasts, and lean, marbled cuts of pork for all of its 30-plus deli offerings. Even its award- winning salame is made with only lean, hand-trimmed pork shoulder for superior fla- vor, texture and tradition. Time is a critical element that makes Columbus deli meats and salame items su- perior to its competitors. Its salumiere mas- ters take time slow aging all of its 40-plus varieties of salame for up to 85 days. It ap- plies the same patience when slow roasting all of its turkey, ham and beef items for over eight hours in low temperature ovens to make sure every slice is perfectly tender. Columbus takes tremendous pride in its craft meats. It could easily make them more quickly and for less money, but that is not what craft is. It has too much respect for tra- dition and for its customers to take short cuts. Quite simply, it's too stubborn. You can taste this in all the deli meats and salame that it has passionately delivered for almost 100 years. For more information, visit www.columbus- salame.com or stop by booth #219. Fabrique Delices Celebrates its 30th Anniversary Whether it's for a family picnic, some appe- tizers to accompany a glass of wine with friends or as an ingredient for your dinner, Artisanal Charcuterie is one of the great joys of everyday life. For over 30 years, Fabrique Délices has been preparing gourmet favorites and exem- plifying new culinary trends from across the globe while producing a highly distinguished line of food products. With an unparalleled attention to consis- tent quality, Fabrique Délices has compiled an offering of over 100 specialty products in- cluding all-natural pâtés and mousses, ma- gret, duck rillettes, boudins, sausages, truffle butters, macarons and many more. "For more than three decades, we've en- sconced ourselves in the world of culinary professionalism making sure we procure and supply people with the most up to date prod- ucts,' said Vice President of Sales and Mar- keting, Sebastien Espinasse. " We've worked diligently over the years to continue a rela- tionship with the food industry in many dif- ferent countries and right here at home so everyone knows they can rely on us to pro- cure their favorite delicacies." The holiday season is especially a time when rare and seasonal foods are in high de- mand, and Fabrique Délices works year round to ensure those items are available to its patronage. One of the Fabrique Délices specialties is authentic French Charcuterie. Through the years Americans – and especially food lovers in northern California – have become aware of the different subtleties in French Charcu- terie and know the good from the not so good. "The methods that Charcuterie and other delicacies have been made in Europe over the years have been perfected and people who want to experience the best come here," said Espinasse. Fabrique Délices Charcuterie is made in the U.S.A., according to authentic French recipes, using simple and quality ingredients to be sure to provide the best products. Stop by booth #3322 and taste some of the newest items, such as the Bacon Mousse – a delicious mousse made with creamy all-nat- ural chicken livers marinated in sherry wine and studded with bacon bits. It is a perfect mix between traditional French mousse and American Bacon. Ready to enjoy! Fabrique Délices products can be pur- chased at local specialty food stores such as Wholefoods Market, Mollie Stone's, Andronico's Market, Draeger's Market, Lunardis Market, Mill Valley Market, Woodland Market, Schaub's Meat, Sunshine Foods, Bev' Mo Walnut Creek, Gourmet Corner, Gourmet & More, Dean & Deluca, as well as local Bay Area Farmer's Markets in Palo Alto, San Mateo, Sunnyvale, Mountain View and Campbell. For more information, visit www.fab- riquedelices.com, contact Sebastien Es- pinasse at sebastien@fabriquedelices.com or 510.441.9500 or stop by booth #3322. Bella Sun Luci Cucina Italiano Cranberry Almond Risotto Mooney Farms, the original sun dried tomato company, has its roots in sun dried tomatoes and sun dried tomato products, but its newest line of risottos offers a sweeter side of the business. In its new line, Bella Sun Luci Cucina Ital- iano, Mooney Farms will be producing Cran- berry Almond Risotto, as well as two other flavors: Sun Dried Tomato Risotto and Sun Dried Tomato and Wild Mushroom Risotto. The new Cranberry Almond Risotto recipe offers a delicate balance between the sweet taste of cranberries and the savory flavors of crunchy almonds, herbs and spices. Mooney Farms' corporate chef, Richard Hirshen, created the new risotto to appeal to a broader range of customers beyond the sun dried tomato and savory consumers. "This new flavor profile extends our brand into more than just sun dried tomatoes," says Chef Richard. "Home chefs are searching for more exciting and interesting flavors to serve their families and guests, especially during the holidays. The new Cranberry Almond Risotto is a perfect accompaniment to your traditional holiday dishes and family din- ners." Bella Sun Luci Cucina Italiano Cranberry Almond Risotto brings the bounty of Cali- fornia to the consumer's kitchen. Many of the ingredients, including the Arborio rice and the almonds, have been locally sourced from the Northern California region where Mooney Farms is located – an area rich in farming and agriculture. Bella Sun Luci Cucina Italiano Risotto is easily prepared in just 20 minutes. The creamy Italian rice dish is a kitchen staple enjoyed as a side dish, or for a main course, add your favorite lean protein. It is a perfect addition to a holiday meal or your everyday dinner. Bella Sun Luci Cucina Italiano Risotto stands out against other brands because of its great price (SRP: $4.99) and value added in- gredients that make it a sure hit. Come by Mooney Farms' booth to taste the new Cran- berry Almond Risotto at the Specialty Foods Fancy Food Show, booth #4521. About Bella Sun Luci Bella Sun Luci is a line of premium Mediterranean-inspired products created from authen- tic family recipes. The line includes a variety of d e l i c i o u s l y sweet sun dried toma- toes, sun dried tomatoes in olive oil, pasta sauces, bruschetta spreads, bottled olive oil, risotto and marinades. Bella Sun Luci is pro- duced by Mooney Farms, a third generation, family-owned company that is based in Chico, California, and rooted in quality, in- tegrity and family values. Mooney Farms is a premier producer of sun dried tomatoes in the United States. To learn more about Bella Sun Luci, visit www.mooneyfarms.com or stop by booth #4521. Couturier North America Launched Two New Products for Holiday Season 2015 was a very busy year for Couturier North America: a new strategic partnership, new product launches and a plant certified SQF level 2. In October of last year, it signed an impor- tant partnership for Couturier NA with Norseland for the distribution of its products. Couturier is excited about this new alliance. Norseland is representing its brands Coutu- rier, Merci Chef! and Capra. It is one of the most qualified companies when it comes to specialty cheeses. This is a strategic alliance to develop its brands, especially on the grow- ing retail goat cheese market. One of the key elements to grow on this market is to launch new products and new flavors to keep up with the consumers' ex- pectations. They want new and surprising flavors. This trend is not only true in the spe- cialty cheese area, but also in drinks and snacks. The consumers are looking for bold and entertaining products, which is why it launched two new products for the holiday season. It offered a chive and onion goat log and a hand-rolled log with chipotle. It re- ceived great feedback and decided to keep those flavors year round. Developing new flavor profiles in 2016 is one of its main ob- jectives. It is also proud to be now SQF level 2 certified at its U.S. production site. This achievement in July 2015 has opened many doors for the company. It is looking forward to the challenges that 2016 will bring and an exciting and growing goat cheese market. For more information, visit booth #4805.

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