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 5 2 John Wm. Macy's Introduces New Look at Summer Fancy Food Show Forty years from the development of his original CheeseSticks recipe and 30 years after the launch of John Wm. Macy's CheeseSticks from a tiny storefront on New York's Lower East Side, John Wm. Macy's re-introduces its brand with a focus on the company's history as a family-owned and family-run bakery and its dedication to mak- ing delicious baked snacks with simple, nat- ural ingredients and expert craftsmanship. The company is also introducing an addi- tion to its line of cracker-shaped sourdough CheeseCrisps. Rosemary, the herb of love and remembrance, lends its magic to the company's delicious new Cheddar Rosemary CheeseCrisps. With multiple layers of sour- dough and aged Cheddar and Asiago cheeses, baked twice to crunchy perfection, they are simply unforgettable. John Macy discovered his passion for food and entertaining as a teenager while catering clambakes during a summer on Martha's Vineyard. In 1976, he developed his original CheeseSticks recipe for his small Northern California catering business. The twice- baked CheeseSticks, made with multiple lay- ers of hand-mixed sourdough and aged sharp cheddar cheese, rolled into thin sheets and cut into strips and twisted by hand, soon be- came John's signature appetizer at his catered events. Following a move to the East Coast, John decided in the early 1980s to bake and sell CheeseS- ticks from his New York City loft apartment one day a week. He soon realized his tiny apartment kitchen and weekly batches of CheeseSticks were not enough to get the job done. In 1985, John opened a small shop on the Lower East Side of Manhattan and launched John Wm. Macy's CheeseSticks. Headquartered in Elmwood Park, New Jersey, John Wm. Macy's family bakery em- ploys a staff of 60 and produces a full line of specialty snacks for distribution in the U.S. and Canada. In 1990, John's brother Tim joined him to help manage the family business. In January 2016, the two brothers were in- ducted into the Specialty Food Association Hall of Fame for "accomplishments, impact contributions, in- novations and successes within the specialty food industry." John's enduring passion for good food and good times continues undi- minished. For more information, stop by booth #1860, visit www.johnmacy.com or call 800.643.0573. Urban Oven: 'Uncompromising Quality is Our Promise to You' Founded in 2008 in Chandler, Arizona, Urban Oven makes only the finest all-natural crackers that are perfect every time and for every occasion. Try them with your favorite cheese, appetizer, dip or as a side for soup and salad. All natural, never processed is a philoso- phy Urban Oven takes to heart. Using only the freshest and highest quality ingredients, like extra virgin olive oil and farm fresh milk, each cracker is baked to per- fection. This results in a difference you can taste and a cracker that's part of a healthy lifestyle. Environmental responsibility is also something Urban Oven takes seriously. The packaging is made from recycled materials and it recycles production waste. This is Urban Oven's commitment to the environ- ment and to the future. A personal touch goes into every product. It hand weighs and packs each box, reflect- ing its extraordinary attention to quality and detail. Small batches ensure Urban Oven's hand-crafted crackers are perfect every time. Local ingredients are used whenever possi- ble because it feels strongly about supporting local suppliers and giving back to the com- munity in Arizona. Urban Oven Cracker Flavors include: Olive Oil, made with cold-pressed extra vir- gin olive oil and farm-fresh butter, comple- ments sharp cheeses like cheddar, gouda or gorgonzola; Rosemary Parmesan, bursting with fresh Parmesan and rosemary, stands perfectly on its own or ac- companies earthy brie, manchego and parmigiano- reggiano cheeses; Three Seed, baked with a rich, nutty blend of black sesame, white sesame and golden flax seeds and a dash of sea salt, accents tangy swiss or cheddar cheeses; Asiago Cheese, infused with the subtle and elegant flavor of asiago, matches well with fruit, red wine or creamy cheeses like port salut, edam and gruyere; Classic White, an all-time favorite made from quality ingredients, like farm-fresh but- ter and sea salt, its most versatile cracker is refined in its simplicity. Try it with fruit pre- serves for breakfast, cheese and dips for lunch or as the perfect side to soups and din- ner salads. You'll want to keep Classic White crackers on hand to be ready for any occa- sion; and Cheddar Chive, made from the finest cheddar cheese and chives available, these crackers have a vibrant taste that pair nicely with any hearty soup or thick chili. Try them topped with fresh Mozzarella, tomatoes and arugula, a nice fig spread or your finest tapenades. Buyers, brokers and bloggers can see and taste these hand-crafted Urban Oven prod- ucts, along with the full line of all-natural crackers and cookies, at booth #4506. Un- compromising quality is a promise Urban Oven makes in every perfectly crisp and ut- terly delicious cracker. For more information, visit www.urbanoven.com, call 480.921.2476 or 866.770.OVEN (6836) or stop by booth #4506. San Francisco Salt Company Goes Gourmet By Lee Williamson, San Francisco Salt Company In 2002, I started the San Francisco Salt Company, which quickly grew to become one of the largest specialty salt purveyors in the country. In response to a growing demand for bulk gourmet salts, we have recently unveiled a line of high-quality re- tail chef salts. Our mission has always been simple: to raise awareness of the amazing benefits of natural sea salts and to harness the power of the ocean to en- hance well-being, from the inside out. At San Francisco Salt Company, we carefully select only the best premium quality salts from suppliers around the globe for their taste, texture and appear- ance. We take our salt seriously; it's a ne- cessity and a luxury for our health and well-being. Just a pinch or two can trans- form a meal from mundane to delectable while ensuring we get vital nutrients that are essential to human life and healthful diets. After so many years of being an online specialty salt busi- ness and supplier of raw salts to the food and cosmetic indus- try, San Francisco Salt Company is fi- nally staking claim in the retail division of the salt market. We take great pride in our position in the market as a true specialty salt leader. From our French Grey Salt, Pure Sea Salt and Sherpa Pink ® Himalayan Salt to wood-smoked sea salts and our newest Whisky Smoked Irish Sea Salt, each vari- ety offers a distinct texture and flavor pro- file that elevates culinary dishes to sublime. Sometimes, it is literally the sim- ple act of seasoning with salt that makes a dish exquisite. I personally invite you to give it a try and taste the difference! All of our gourmet salts are available in 4-ounce shaker bottles, 5-ounce stackable shakers, and gift-worthy 8-ounce chef 's jars. For more information, please visit www.sfsalt.com or find the brand on Facebook, Twitter and Instagram.For more information, visit www.sfsalt.com, call 800.480.4540, email customerservice @sfsalt.com or stop by booth #5132. Wild Forest Products Introduces New Gourmet Label to Industry – 'La Truffe Royal' The Royal Truffle is what the name means in French. The company wanted to bring to the market a quality gourmet organic extra virgin truffle olive oil just one step over the Wild For- est product. It wanted to present to the fine din- ing restaurants as well as gourmet cooks a product that was the next level in taste, quality and enjoyment. First, it worked on the olive oil. The Extra Virgin Truffle Olive Oil had to be different and organic, so the company put together the finest imported organic extra virgin olive oil it could find and infused the oil with the signature truffle essence, bringing out a robust earthy truffle fla- vor. It uses this extra virgin olive oil so that the olive taste does not clash with the truffle essence. This olive oil is perfect for any dish such as pasta, vegetables, poultry, pork, beef and lamb. It works wonders on seafood and as a finishing olive oil. The truffle flavors, the white or the black, will leave you in truffle euphoria. Second, the com- pany imported from Italy Organic Whole Black Summer Truffles packaged in one-ounce jars. These are large truf- fles unlike the smaller ones seen on the market. These truffles are perfect for any dish that you would use truf- fles. These truffles are handpicked, and come from the finest European truffle growers. They are picked and cleaned, then processed to be used straight form the jar. Blending these truf- fles with the La Truffe Royale oils is a work of art. There are more items to come. The company is currently working on some new products ex- clusively for the La Truffe Royale label, such as truffle balsamic vinegar and glaze, mustards, carpaccio, truffle butter and truffle sauce. It is also working on some other products that would be new not only to La Truffe Royale, but to Wild Forest all together. Wild Forest prides it- self on producing the finest quality truffle prod- ucts at affordable prices. It wants everyone to be able to enjoy a truffle experience without having to go broke doing so. For more information, call 855.645.7772 or visit www.truffleoilsandmore.com.

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