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Gourmet News special issue for Summer Fancy Food Show 2016

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GOURMET NEWS GOURMET NEWS n JUNE 2016 n www.gourmetnews.com 1 1 5 Table Talk: Still Making It the 'Old Fashioned' Way Table Talk Pies Inc. is a third generation fam- ily owned and operated business, established in 1924. Located in Worcester, Massachu- setts, Table Talk is one of the oldest and largest pie bakers in America. Since its hum- ble beginnings in 1924, the company's goal has been simple and remains the same as it was almost 100 years ago. It manufactures the highest quality commercial pie, focused on quality ingredients and quality baking process. It sources all of its quality ingredi- ents to match its high end product specifica- tions. All of Table Talk's pie fillings and dough are still made in its bakeries, the same way it has been doing it since 1924. Table Talk prides itself on its famous, flaky, melt-in- your-mouth crust that is made with 100 per- cent vegetable shortening. The consistency of its crust is a golden brown with both the top and bottom baking evenly every time. Table Talk Pies offers one of the highest fruit to filling content, as well as one of the high- est filling-to-dough ratios in the industry. Table Talk Pies have broad appeal and come in many varieties and sizes. They are also kosher and trans fat free. Table Talk Pies are available fresh, baked today and on your shelf tomorrow in the Northeast, and they are also available frozen as a thaw and sell and a ready to bake product. The company aims to offer pies to cus- tomers in whatever format they want. Table Talk is often asked, "Why the box?" Although it offers pies in plastic clamshells and black bottom plastic, it prefers the box. A wholesome Table Talk Pie needs to breathe. The crust profile and flavor properties are only enhanced when allowed to breathe. Plastic has a tendency to hold the moisture in, giving the crust a lifeless quality. Table Talk Pies are available in just about any flavor that a customer would need, and they are all made with that fa- mous Table Talk "old fashioned" recipe that is sure to delight. Table Talk also has a size to meet everyone's appetite, whether it is its No. 1 selling 4-inch line of Fresh Table Talk Red & White Box in the North- east or the 4-inch Old Fashioned Pies that are sold throughout the 50 states. Table Talk also produces 6-inch, 8-inch and fam- ily sized 10-inch pies that are available in both ready to bake and thaw and sell for- mats. Whatever Table Talk Pie you purchase, the company is sure that you will be happy with the taste and quality. For more information, go online to www.tabletalkpie.com. 100 Percent Grass-Fed Beef: Deli Meats from Old World Provisions After years of development, Old World Pro- visions has successfully launched 100 Per- cent Grass-Fed Beef: Deli Meats From Old World Provisions. In an ever-changing market where cus- tomers are demanding to know more about what they are eating, Old World Provisions has found the solution. "We pride ourselves for developing products that are ahead of the curve while producing them with an authen- tic old school style that would make our predecessors proud," says Ross Shuket, Vice President at Old World Provisions. "That is why after years of development and a long road to source the best materials, we are proud to have successfully launched our 100 Percent Grass-Fed Beef: Deli Meats from Old World Provisions." This product line and effort is supported by the Shuket family, which comes with four generations of experience in the trade. The Shukets have been crafting some the finest New York Deli cured and smoked products over the last number of decades. This 100 percent U.S.A.-based supply chain supports this program from start to finish and in turn supports the agricul- ture community, the skilled butchers, chefs and deli professionals across the United States. Shuket continued, "Our product focus al- ways has and always will be consumer driven. We believe in giving our customers what they want. That often means being adaptable and working hand in hand with each customer to achieve their goals. Right now, that means customers wanting to know more about what they are eating and where it comes from. In our mind, it is not a trend that will be going away." The Old World Provisions Grass Fed Beef line, taking into account what was seen in the mar- ket and with help from customers across the United States, Canada, Mexico and as far as the Middle East, contains roast beef, pastrami, corned beef, salamis and hot dogs. "It is an exciting time to be in the food business, we have the opportunity to make our customers excited about what they are eating and feel good about where it comes from," says Mark Shuket, President and Founder of Old World Provisions. For more information, call 800.BRISKET or visit www.oldworldprovisions.com.

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