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Restaurant Daily News Marketplace Saturday, May 21, 2016 D SUPERSEEDZ ANNOUNCES NEW MINI POUCHES SuperSeedz, creator of gourmet, dry- roasted pumpkin seeds, is expanding its family of products with a convenient, new one-ounce size mini pouch available in six flavors, including Maple Sugar & Sea Salt, Sea Salt, Somewhat Spicy, Cinnamon & Sugar, Coco Joe and Super Spicy. The mini pouches are expected to be priced between $1.49 and $1.99 and will ship in a display-ready, 12-count caddy. "The new, smaller size pouch is a healthy, on-the-go snack that can easily be tucked inside luggage, school lunches, backpacks, purses or desk drawers," said Kathie Pelliccio, Owner and Founder of SuperSeedz. "One of the best things about them is that they are cute little standup pouches that don't fall over and spill on your desk after you've opened them." It has been a busy and rewarding 12 months for SuperSeedz. In 2015, it launched Maple Sugar & Sea Salt, a fla- vor that has quickly become one of its most popular flavors; shortly after the launch, the flavor was awarded The Most Innovative New Premium Snack Award at the 2015 Sweets and Snack Expo. In January 2016, SuperSeedz announced it had become the No. 1 pre- mium pumpkin seed brand in grocery stores. Since becoming No. 1, SuperSeedz is now the fastest growing seed brand by dollar volume in the food channel, according to a recent Information Resources Inc. report. SuperSeedz offer more plant-based protein than other nut sources such as peanuts, pistachios, almonds and chia seeds. It is Non-GMO Project Verified, free of cholesterol and trans-fats, vegan/vegetarian and aller- gen friendly – peanut-free, tree nut-free, egg-free, dairy-free, fish-free, shell- fish-free, soy-free and made with gluten-free ingredients. About SuperSeedz Rooted in homegrown beginnings, the idea for SuperSeedz was cooked up by Founder Kathie Pelliccio in her own kitchen as a healthy snack for her family. Soon after developing the tasty, nutri- tious treats, Pelliccio began selling them in local farmers markets and independent retailers; the brand has since grown from a small seedling into the fastest growing seed brand in America. Currently available in nine mouthwatering flavors – Sea Salt, Super Spicy, Somewhat Spicy, Tomato Italiano, Curious Curry, Coco Joe, Cinnamon & Sugar, Really Naked and Maple Sugar & Sea Salt – SuperSeedz are dry- roasted in small batches with- out shells, using a proprietary, artisanal pan-roasting tech- nique that bakes the seasoning right into each seed. The result is an enhanced snacking expe- rience with unparalleled taste and a delightfully addicting crunch. SuperSeedz are sold at grocery, health food and gourmet food retailers across the U.S., including Whole Foods, Sprouts and Safeway, Inc. stores. For more information, visit www .superseedz.com. DOGS TO BITE INTO By Micah Cheek Debate over hot dog toppings in America can get as vicious as our politics. Eric Mittenthal, new President of the National Hot Dog and Sausage Council, relishes any opportunity to speak on the subject. "Every region really has its own favorites," says Mittenthal. "I'm a chili guy, I like a chili mustard [hot dog.]" While the traditional lines have been drawn on topping preferences, from New York's onion and mustard standard to California's preference for jalapenos, recent shifts in public opinion are chang- ing the way consumers are topping and eating their wieners from the ballpark to the back yard. One of the most contentious issues in the hot dog community is that of ketchup. Following the Chicago rules of hot dog topping, the NHDSC dictates that ketchup is only allowed as a hot dog condiment if the diner is less than 18 years of age. "When you talk about Chicago, they're very anti-ketchup," says Mittenthal. "They'd probably get mad at you if you asked about it." But while mustard remains the top topping choice for consumers, ketchup is gaining ground. In the NHDSC's most recent polls, 79 percent of Americans said that ketchup was an acceptable condiment for everyone. Steamie Weenie, a hot dog restaurant in Henderson, Nevada, takes the diplomatic route in this debate by put- ting ketchup bottles at the table rather than in the kitchen. "I don't want to be accused of putting it on your hot dog," says Owner/Operator Bob Remington. "We tell [customers] to put it on their fries, and if a little spills onto the hot dog, we won't tell anybody." One cannot have a comprehensive view of the hot dog market without addressing the Chicago Dog. The top- ping-heavy wiener with its "dragged through the garden" variety of vegetable garnishes has spread out from its Midwestern base, appearing on menus nationwide. "You can get a Chicago Dog anywhere, except for maybe New York," says Mittenthal. When Remington was preparing to open Steamie Weenie, he had planned on not serving a Chicago Dog, but had to concede to public pres- sure. "We weren't going to open the restaurant with a Chicago-style dog, because… everyone does one," says Remington. "I can't tell you how many times a day people came up and said, 'You're going to have a Chicago Dog, right?'" Now, Steamie Weenie's Windy City Dog is a top seller. When it comes to sausage, size does matter, and at the retail level, Americans are expressing a preference for bigger bangers. "There is data to suggest that people are turning to sausages a little more," says Mittenthal. "The amount of space in the grocery store for sausage has grown a lot." The growing interest in lighter options like chicken sausages, plus a variety of new flavors available, is putting the issue on the brains and buns of Americans. Remington says that there are some essentials to provide for hot dog cook- outs. "People very much love an all-beef dog," says Remington. "Whether for reli- gious or whatever, [guests] don't want to eat beef, turkey dogs seem to be more popular than chicken dogs. The vegan dogs are great, but they don't hold up to the grill." The addition of at least one other kind of sausage, such as a polish sausage or bratwurst, is also recommend- ed. "For toppings, you've got to have a basic yellow and a spicy brown deli-style mustard. Onion, relish, those are easily purchased," Remington adds. "If you want to expand on it a bit, bacon bits and cheese. Once people commit to a hot dog, they're not worried about caloric intake." Remington has noticed one obscure hot dog style from the northwest has been making its way into more general interest. "A Seattle Dog typically has cream cheese and grilled onion – people like that," says Remington. He has noticed an increase in interest in the Seattle dog, and in cream cheese as a topping in general. "When you're going through the hot dog history books, you don't see it much in there, but it's pretty popular going forward." Mittenthal adds that as the trend towards spicier food catches on, spicy hot dogs and fiery jalapeno toppings are gaining popularity. With these and other new flavors and conventions shaking up the hot dog world, enthusiasm for this American classic shows no sign of slowing. "Hot dogs are just really a great canvas for someone to create their own art with," says Remington. There's only one right way to eat a hot dog, and that's with a smile." CHEF'S CUT REAL JERKY ADDS SIZZLE TO PREMIUM LINE Chef 's Cut Real Jerky is about to turn the jerky industry on its head – again. Chef 's Cut Real Jerky is answering the calls of all meat lovers with the launch of its Real Bacon Jerky line, which includes Maple, Applewood and Sriracha varieties. Whether you like your bacon sweet, smoky or spicy, there's a variety sure to please your flavor palate. Each piece of smoked bacon is thin and crispy, giving you the perfect chewy crunch. "Bacon has been one of the most popular foods for decades, and it's only becoming more of an obsession," says Bart Silvestro, Chief Executive Officer of Chef 's Cut Real Jerky. "Launching the new line of bacon jerky was a natural and exciting next step for Chef 's Cut Real Jerky, as our goal is to provide customers with the flavors they love, the quality they desire and the only jerky they'll ever need." Smoking and marinating meats throughout his entire life, Co-Founder of Chef 's Cut Real Jerky, Chef Blair Swiler, lives and breathes jerky. Growing tired of finding poor quality jerky on the market, Chef Blair teamed up with fellow jerky lover Dennis Riedel and together they decided they could re-invent how consumers view and experience jerky. In 2009, the two made their partnership official and set out on a mission to introduce high- quality jerky to the market. "Jerky has been a part of my life ever since my father taught me the art of perfectly smoking and marinating meat at a young age," says Blair Swiler, Chef and Co-Founder of Chef 's Cut Real Jerky. "For our new bacon varieties, I wanted to pair uncured bacon with bold flavors I love like Sriracha, maple syrup and Applewood smoke." The Chef 's Cut Real Jerky product line also features chef-crafted, flavor- ful varieties such as the Real Steak Jerky Original Recipe that is slowly marinat- ed in a horseradish, Worcestershire and proprietary soy sauce and Real Chicken Jerky Buffalo Style which packs the same kick and taste you'd find in a buffalo wing at a restaurant without the fat or mess. Chef 's Cut Real Jerky is currently available at select retailers, the Chef 's Cut Real Jerky web- site www.chefscutre- aljerky.com and Amazon.com. For more information, email bgarnero@ ccrj.com or call 206.617.4463.