Oser Communications Group

Gourmet News special issue for Summer Fancy Food Show 2016

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GOURMET NEWS www.gourmetnews.com n JUNE 2016 n GOURMET NEWS 3 8 Lammes Candies Celebrates 130 Years Family Owned & Operated Austin, Texas is home to 1.5 million Mexi- can free tail bats, SXSW, Barton Springs and an Austin icon: Lammes Candies. For over 130 years, Lammes has handcrafted unique confections from premium ingredients. A true Austin original, Lammes is family owned and operated by fifth generation candy makers Pam, Bryan and Lana. Mix ex- perience with a team of employees averaging 25 years of service, and the result is world class confections, made in the USA. If your reputation depends on the quality and flavor of your product line, then enhance your sales by adding Lammes Candies to your gift line. Rich, smooth and intense fla- vors encompass a full line of chocolates. Classics like the Longhorns are a customer favorite, with the latest creation, Sea Salt Caramels, capturing a growing trend in fla- vor pairings. Rich dark chocolate, sweet but- tery caramel topped with Hawaiian sea salt will satisfy those salty sweet cravings. It is famous for the Texas Chewie Pecan Praline, a sweet and nutty combination that dates back to 1892. Pralines hold top honors at Lammes Candies as the No. 1 seller and the most coveted afternoon snack. Smell, taste and feel the burn of an exciting twist on the original. The Habanero Praline is the lat- est mainstay that infuses nutty, sweet and spicy-hot. Chocolate covered pralines round out this family of sweet, savory and decadent treats. Point-of-purchase displays are avail- able. If you are looking to add a little nostalgia, then look no further than the Sherbet Mints – creamy pastel wafers with a soft mint fla- vor that are perfect for dinner parties, wed- dings and baby showers. Fond memories of your grandmother's divinity? Try Lammes Candies. Classic pecan divinity just the way you remember it. There is something for everyone at Lammes Candies: holiday, every- day, bulk and private label. Lammes Candies is the perfect addition to gift baskets, a candy case or point of purchase with individually wrapped pieces of Pralines, Peppermint Kisses and Carmelitos. For more information, visit www.lammes.com, call 800.252.1885, email wholesale@lammes.com or stop by booth #1761. Cloister Honey Introduces Two New Flavors Honey is one of nature's luxuries. It takes thousands of bees and countless hours to produce an eight-ounce bottle of liquid gold – no wonder honey was prized by an- cient emperors. The flavorful sweetness of raw, natural honey is a true delicacy. If you are someone who appreciates the sim- ple pleasures of life, you may enjoy Clois- ter Honey. Cloister Honey is dedicated to preserv- ing the incredible flavor and healthful benefits of natural honey. It attends to the hives, observes the bees and follows a time-sensitive harvesting process. It care- fully transfers the honey from the hive to the bottles, in the heart of Charlotte, North Carolina. This labor of love is entirely dif- ferent from what happens with mass-pro- duced honey. The small batch processing ensures you will taste the difference, be- cause after all, it makes its honey thinking about you. Why does Cloister Honey care so much? The obvious reason is taste. Raw honey is liquid bliss. Nature has done her job so well, it wants to preserve the good- ness, and share its love and appreciation for what nature gives us. Yet Cloister Honey's philosophy goes be- yond honey. The raw liquid gold produced by the bees in the hives and handcrafted locally creates an amazing connection to nature, and it believes that being connected to nature keeps life grounded. By eating natural foods, growing your own fruits and veg- etables or simply buying and supporting locally grown and harvested foods, we gain a better appreciation for nature. In time you can develop a healthier lifestyle and a greater ability to find joy in simple pleasures in life, like the taste of honey. Cloister Honey is proud to introduce its two newest flavors: Power Seed and Salted honeys. It has more than 15 flavors, including Cinna- mon, Bourbon and Lavender as well as its award-winning Whipped Honey with Ghost Pepper. For more information, visit www .cloisterhoney.com or stop by booth #4940. Fabrique Délices' New Bresaola 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. Be sure to stop by the booth #1666 and taste some of its newest items, such as the Bresaola, a traditional cold cut made from 100 percent beef. Fabrique Délices Bresaola is cured for 75 days and hand tied. Ready to enjoy, you can eat Bresaola as part of an assortment of starters, or as a starter on its own. You can also prepare it in the style of carpaccio: just add a drizzle of olive oil, a squeeze of fresh lemon and a grind of cracked black pepper. Traditional and Artisanal Charcuterie Since 1985 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, including all-natural pâtés and mousses, ma- gret, duck rillettes, boudins, sausages, truffle butters, cornichons 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 products," said Vice President of Sales and Marketing Sébastien Espinasse. "We've worked diligently over the years to continue a relationship with the food industry in many different countries and right here at home so everyone knows they can rely on us to pro- cure their favorite delica- cies." One of the Fabrique Délices specialties is au- thentic French Charcuterie. Through the years, Americans – and especially food lovers in northern California – have become aware of the different subtleties in French Charcuterie 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 USA, according to Authentic French recipes, using simple and quality ingredients to be sure to provide the best products. Fabrique Délices pro- duces can be purchased at local specialty food stores, such as Wholefoods Mar- ket, Mollie Stone's, An- dronico's Market, Draeger's Market, Lunardis Market, Mill Valley Market, Wood- land 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, Moun- tain View and Campbell. For more information, email info@ fabriquedelices.com, call 510.441.9500, visit www.fabriquedelices.com or stop by booth #1666. California Extra Virgin Olive Oils from B.R. Cohn In 1990, B.R. Cohn Olive Oil Company was founded and began producing gourmet olive oil, one of the first made in Sonoma Valley in almost a century. The B.R. Cohn Estate contains over 450 Picholine olive trees (French word from piccolo – meaning small, petite) imported from France in the mid- 1800s. This historic grove of Picholine olive trees led to the naming of the vineyard as the Olive Hill Estate. B.R. Cohn Olive Oil Company was one of the founding members of the California Olive Oil Council. The mission of the COOC is to uphold the highest quality standards within the olive oil industry and encourage the consumption of certified California extra virgin olive oil. Today, all of its extra virgin olive oils have passed the COOC's rigorous testing and bear the extra virgin olive oil seal of quality. The California Blend Extra Virgin Olive Oil is its best selling light-bodied, aromatic oil and is full on the palate, with bright olive fruit and floral undertones. A custom blend of olives are pressed within hours of harvest to ensure freshness. It is a go-to daily extra virgin olive oil for sautéing and grilling. Certified organic by QAI, the Organic Califor- nia Extra Virgin Olive Oil is medium-bodied with sweet grass and floral un- dertones, fresh olive fruit flavors and a slight white pepper finish, crafted from organically farmed olives that are grown, harvested and pressed in California under the strictest con- ditions. Grown in Northern California, the Unfil- tered Extra Virgin Olive Oil is a unique blend of olives. The delicate fruit flavor and pep- pery finish create a versatile olive oil for your culinary needs. Use as a bread dipper or a butter substitute in recipes. The Tuscan Extra Virgin Olive Oil is back! This ex- ceptional extra virgin olive oil is a blend of Tuscan va- rietals grown in California with a defined pepper, spice and grassy flavor and a full- bodied finish. Drizzle over pasta, sprinkle over salads or use to marinade meats. Find more information about B.R. Cohn's extra virgin and flavored olive oils, plus a full line of wine inspired and balsamic vine- gars online at www.brcohn.com. For more information, call 877.933.6975 or stop by booth #1336.

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