GOURMET
NEWS MARCH 2016 www.gourmetnews.com
SMORGASBORD
SMORGASBORD
2
7
Bannex
10 www.bannex.com 800.234.5932
Mizkan
Americas, Inc. 5 www.mizkan.com 800.323.4358
Billie-Ann Plastics 21 www.billieannplastics.com 888.245.5432
Busha
Browne 27 www.bushabrowne.com 201.947.1000
EU5
22 www.legendsofeurope.eu
Indonesia Trade Promotion
Center
Los Angeles 23 www.embassyofindonesia.org 213.387.7041
Jelly Belly 9 www.jellybelly.com 1.800.522.3267
Le
Gruyere 7 www.gruyere.com/en/ 41.0.26.921.84.10
Mad
Will's Food Company 3 www.madwills.com 530.823.8527
Ocean
Beauty Seafood 18 www.oceanbeauty.com 206.317.7531
Pastificio
Felicetti 21 www.felicetti.it/en/ 631.0462.501225
Rabbit Creek Products 20 www.rabbitcreekgourmet.com 800.837.3073
Robert
Rothschild Farm 28 www.robertrothschild.com 800.356.8933
Saltworks 19 www.seasalt.com 800.353.7258
Stonewall Kitchen 2 www.stonewallkitchen.com 888.326.5678
SweetStacks
LLC 24 www.sweetstacks.com 619.997.1097
Wind & Willow 20 www.windandwillow.com 888.427.3235
CALENDAR
March
6-8, 2016
Seafood Expo North America
Boston, Massachusetts
www.seafoodexpo.com/north-america
March 7-10, 2016
International
Pizza Expo
Las Vegas, Nevada
www.pizzaexpo.com
March 9-13, 2016
Natural Products Expo West
Anaheim, California
http://www.expowest.com/ew16/
public/enter.aspx
March
11-13, 2016
CoffeeFest New York
New York, New York
www.coffeefest.com
April
13-15, 2016
SIAL Canada
Montreal, Canada
https://sialcanada.com/en/
April 25-28,2016
Alimentaria International Food &
Drinks Exhibition
Barcelona, Spain
http://www.alimentaria-bcn.com/
en/alimentaria-2016
May
1-3, 2016
Bakery Showcase
Toronto, Canada
www.baking.ca
May 5-7, 2016
SIAL
China
Shanghai, China
www.sialchina.com
May 7-12, 2016
IFFA
Frankfurt am Main, Germany
http://iffa.messefrankfurt.com/frankfurt/en/
aussteller/willkommen.html
May
24-26, 2016
Sweets & Snacks Expo
Chicago, Illinois
www.sweetsandsnacks.com
June
26-28, 2016
Summer Fancy Food Show
New York, New York
https://www.specialtyfood.com/
shows-events/summer-fancy-food-show/
October
8-11, 2016
IBIE: International
Baking Industry Exposition
Las Vegas, Nevada
www.ibie2016.org
ADVERTISER INDEX
ADVERTISER PAGE WEBSITE PHONE
Oregon to Celebrate Cheese
Oregon-inspired culinary events, includ-
ing a farmer's market-style artisan food,
beer and wine festival, will kick off with
the "Meet the Cheesemakers and Wine-
makers Dinner" at the Oregon Cheese
Festival during the third weekend in
March. For tickets go to http://ore-
goncheesemakersdinner.bpt.me/.
To commence the festival, a sumptu-
ous meal introducing guests to partici-
pating guild cheesemakers will be held
Friday night at the Inn at the Commons
in Medford, Oregon on March 18 from
6:00 – 9:00 p.m. The dinner is held for
GOURMET MARKETPLACE
A Special Advertising Section
e traditional spicy-sweet condiment.
Based on Jamaica's legendary scotch bonnet pepper. Use Original with
meats or cream cheese; tart Lime suits seafood; pair Ginger with Chinese
or Indian dishes. Busha Browne's. Fresh ingredients, artisan quality...
Tradition preserved.
Busha Browne
201.947.1000 www.bushabrowne.com
the benefit of the non-profit 501 (c) (6)
Oregon Cheesemakers Guild. Each
course will spotlight a cheese made by
one of the festival's artisans, paired with
a local wine or beer. The special guest
and Master of Ceremonies for the dinner
will be Gordon Edgar, author of both
"Cheesemonger: a Life on the Wedge"
and "Cheddar." Edgar is the Head
Cheesemonger for the San Francisco
Rainbow Grocery Cooperative and has
been a leader within the specialty cheese
industry for more than 20 years. He is
widely celebrated for his friendly, down-
to-earth approach to the art and science
of cheese.
Saturday, March 19 – Festival
At the festival on Saturday March 19
from 10 a.m. to 5 p.m., thousands of vis-
itors will sample cow, goat and sheep
cheese from Oregon creameries, includ-
ing Pholia Farm, Ancient Heritage Dairy,
Oregon State University, Ochoa Cream-
ery, Tillamook County Creamery,
Willamette Valley Cheese Co., Fern's
Edge Goat Dairy, Oak Leaf Creamery,
Rivers Edge Chevre, Briar Rose Cream-
ery, Face Rock Creamery, Portland
Creamery, Rogue Creamery, and many
others.
The Oregon Cheese Festival will be
open to the public Saturday, March 19
from 10:00 a.m. to 5 p.m. at Rogue
Creamery, 311 North Front St. (Hwy.
99), Central Point, Oregon. Held under
two large tents, 15,000 square feet of
space, at Rogue Creamery's Central Point
facility, the twelfth annual festival will
invite guests to shake hands with cheese-
makers and other artisans. There will
also be baby cows on site to showcase
the beginnings of great milk producers!
Activities will also be provided for chil-
dren including games, activity sheets,
coloring, face painting and more. "The
farmer's market format will present an
interactive experience between makers
and visitors, giving everyone an oppor-
tunity to talk about the product, the
process and learn each individual
cheesemaker's story," says David Grem-
mels, President of Rogue Creamery. "It's
a way to truly be connected with the
source of the cheese being presented."
Southern Oregon and other local culi-
nary artisans and beverage providers
who are expected to participate include
Lillie Belle Farms, Gary West Meats, Ap-
plegate Valley Artisan Breads, Ledger
David Cellars, South Stage Cellars, Serra
Vineyards, Caprice Vineyards,
Willamette Valley Vineyards, David Hill
Winery, La Brasseur Vineyard, 30 Brix
Winery, Wandering Aengus Ciders, Hot
Lips Soda, Clear Creek Distillery, Bend
Distillery, Wild River Brewing, Sierra Ne-
vada Brewing and Rogue Ales. Samples
and/or sales will be offered at each
booth.
A $15 entry fee includes tastings and
demonstrations; tickets purchased at the
door will be $20. Entry tickets can be
purchased in advance athttp://ore-
goncheeseguild.org/event/12th-annual-
oregon-cheese-festival/. In addition, a
$10 wine, beer and spirit tasting fee is
available and includes a commemorative
glass with the Oregon Cheese Guild
logo. For more information, visit the
Oregon Cheese Guild website at
www.oregoncheeseguild.org, call Rogue
Creamery at 866.396.4704, or visit
www.roguecreamery.com. The festival
would not be possible without the gen-
erous support of the city of Central
Point, Travel Medford, and the Dairy
Farmers of Oregon, Oregon Department
of Agriculture, the Oregon Economic &
Community Development Department,
USA Pear Bureau, Rogue Ales, Wander-
ing Aengus Ciderworks, Culture maga-
zine, Cheese Connoisseur magazine, and
the members of the Oregon Cheese
Guild.
GN
