Oser Communications Group

GOURMET NEWS MARCH 2016 www.gourmetnews.com WFF WRAP-UP 2 4 The Virginia Diner The Virginia Diner has been a refuge for folks who like down-home cooking ever since Mrs. D'Earcy Davis served hot biscuits and vegetable soup to hungry customers way back in 1929. Today, The Virginia Diner's quaint atmosphere has been faithfully pre- served and still reflects throughout the restaurant. Antique peanut vendor roasters and buckets of free peanuts for munching continue to greet guests at the front door, reminiscent of those early days when The Diner began to serve customers peanuts fresh from local fields and prepared in its kitchen in- stead of after-dinner mints. Today this peanut business has grown into a national and international gourmet mail order busi- ness,and The Virginia Diner is rightfully known as "The Peanut Capital of the World."™ The Virginia Diner 888.823.4637 www.vadiner.com Wild Forest Black Truffle Aioli Wild Forest Products has done it again! They have created a new version of a truffle mayonnaise. The company had tried a white truffle mayo in the past. Wild Forest Products worked together with a well-known manufacturer of mayonnaise to bring out what became a really tasty and flavorful aioli. After months of testing and tasting, Wild Forest Products presents the new Wild Forest Black Truffle Aioli Spread. Wild Forest Products found the best ingredients and created a smooth, rustic and truffle aromatic 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. Wild Forest Products uses the finest all natural ingredi- ents, cage free and pasture raised eggs and non-GMO oils. Then, black truffles are added into the spread along with truffle olive oil. Try it, and you will never go back regular mayonnaise again. Available in six, 4- ounce pack cases. Wild Forest Products 855.645.7772 www.wildforestproducts.com Having a unique geo- graphical location that stretches along the equator line and the ring of volcanic mountains that offer fertility to the soil, In- donesia has a combi- nation of richness and quality in its spice biodiversity and products. The fame of Indonesian spices is still present today, bringing an exotic touch to the world cuisines. There are over 100 different spices and herbs that are still actively used in the Indone- sian kitchen, ready to be explored by spice lovers. With the trend of world cuisines search- ing for exotic flavors to enrich the culinary experience, Indonesia Trade Promotion Center Los Angeles (ITPC LA) continu- ously introduces a vast selection of In- donesian spices as well as Indonesian spice blends to the U.S. market through various trade fair and culinary events. ITPC LA is an In- donesian govern- ment trade development agency with a passion and mission to educate American busi- nesses on Indone- sian products, promote Indonesia's remarkable products and boost Indonesia's export to America. ITPC LA is not only the marketing arm of Indonesia, but most importantly, is a bridge to American buyers and con- sumers to Indonesian products and In- donesian exporters. It is its sincere hope and expectation that you will discover and fall in love with the taste and the diversity of the remarkable Indonesian food and beverages. Indonesia Trade Promotion Center Los Angeles 219.387.7041 itpcla@sbcglobal.net www.itpcla.com Indonesia Trade Promotion Center a Bridge to Exotic Savory, All-Natural Lobster Rillettes From Groix & Nature Groix & Nature's Lobster Rillettes are full of fresh flavor. Made using traditional methods, and with only the finest ingredi- ents, every bite has an all-natural taste. Groix & Nature has been using the same environmentally friendly fishing tech- niques for 14 years, ensuring the quality of its products and the environment the company gets them from. With the com- bination of butter and Kari Gosse, these lobster rillettes will leave your mouth wa- tering. Encourage your customers to spread these rillettes onto a fresh baguette or to build a lobster rillettes club sandwich with some of their favorite veg- etables. Re- fined in taste, these products are canned on the Island of Groix off of the southern coast of the Brittany region of France. The French Farm 713.660.0577 FFinfo@frenchfarm.com www.TheFrenchFarm.com Widmer's Aged Brick Cheese Brick cheese is an Amer- ican original and is among the first washed rind cheeses produced in the U.S. It was developed in 1877 by John Jossi, a Swiss born cheesemaker. As Jossi did, Joe Widmer uses real brick to press his cheese, the same bricks his grandfather used in 1922. After pressing, the cheese is placed in a salt brine for 11 hours, then moved to a warm, humid curing room where it is washed and turned daily for seven days. It is then packed in parch- ment paper and foil. It reaches peak flavor at four to five months. This semi-soft cheese has a pleasant, earthy flavor that intensifies with age. Widmer's Aged Brick is also available with caraway seeds. Suggested retail price is $12.99 to $15.99/pound. Widmer's Cheese Cellars 888.878.1107 www.widmerscheese.com Felicetti pasta is the world's largest sup- plier of 100 percent organic pasta and is the only pasta made with mono-origin grains, specially selected from hundreds and then grown in specific optimum or- ganic farms. The water used in making the pasta is obtained directly from spring streams each morning. The grains are ground daily for that day's pasta making, ensuring the freshest, highest quality. The Monograno Felicetti line of pastas come in three varieties. Felicetti pasta is unique because it is made at the highest altitude and most northern position of any other Italian pasta. Monograno Felicetti is outstanding because each box of pasta can be traced back to a specific wheat field. It's excep- tionally aromatic with firm texture and a delicious naturally nutty flavor. The water used in making the pasta is obtained di- rectly from spring streams each morn- ing; the grains are ground daily for that day's pasta for the freshest, highest quality; and the pasta is bronze die-cut. The result is a pasta that has 30 percent higher protein content than other brands and three times the fiber of conventional pasta. It's fat free, sugar free and ex- tremely low in sodium, and it's certified USDA organic, non-GMO and kosher. Pastificio Felicetti Massimo@maxcointernational.com www.monogranofelicetti.com Organic Pasta from Monograno Felicetti

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