Oser Communications Group

GOURMET NEWS JULY 2016 www.gourmetnews.com HOLIDAY 1 7 Le Parfait for a Gourmet Food Look While perfect for home preserving and air- tight storage, the entire line of Le Parfait glass jars and terrines is versatile and makes excellent packaging for a variety of gourmet food products. Whether your customers are preserving their favorite holiday recipe or creating the perfect host- ess gift, they will find value with beautifully designed Le Parfait glass packaging. Designed more than 80 years ago in France for food preservation, Le Parfait products have bright, clear glass, and the brand is an international classic known for its strength and quality. With a full line of prod- ucts that utilize the iconic wire- bail lids and also high-qual- ity, metal screw caps and lids, Le Parfait glass jars feature an assortment of sizes that range from 80 milliliters up to 3 liters. Le Parfait products are available in straight-sided terrines, faceted jam jars and rounded-body jars, and are made in France from virgin raw materials to ensure quality and purity. Bannex International is the American distribution partner for the full Le Parfait product line, including the popular 385ml Le Parfait Jam Jar shown in the image here. Mention this advertisement and re- ceive 5 percent discount on any order placed in 2016 for Le Parfait products. Bannex International 844.LEPARFAIT www.leparfait.us Farmhouse Cheesy Grits from Stonewall Kitchen Chocolate Companies Continued from PAGE 1 strengths and thrive," said Judy Vreden- burgh, President and CEO of Girls Inc. "This includes helping them build confi- dence and a positive self-image. We are thrilled to partner with Chuao Chocolatier as they launch this new line that celebrates women and inspires them to do just that." Chuao Chocolatier's new line of bars are made with non-GMO ingredients. The sug- gested retail price is $7.00. For more infor- mation, visit Chuao Chocolatier's booth at the Summer Fancy Food Show or visit www.ChuaoChocolatier.com. Abdallah Chocolates is at the Summer Fancy Food Show with flavors we've seen before from the company, including its Caramel Almond Coconut, Sugar Free Caramel, Pecan Grizzly and English Toffee chocolates. The absence of a new flavor is due to the company's construction this year of a new 90,000 square foot facility that's been taking attention away from product de- velopment for the past several months, said National Sales Manager Madonna Schmitz. The company is expecting to move into its new facility late this summer and to have the production lines running by the first of September, she added. For more informa- tion, visit the company's booth at the Sum- mer Fancy Food Show or visit www.abdallahcandies.com. Sulpice Chocolat is a start-up company that's sticking with the traditional flavors of a high-quality peanut butter cup but adding a boost of nutrition. A three-piece serving includes 7g of protein and 3g of fiber – at- tributes we associate more with nutrition bars than with candy, but this is very defi- nitely a treat that feels like an indulgence. "We're trying to make the candy aisle better for you," said Anne Shaeffer, half of the hus- band and wife team that founded Sulpice Chocolat. For more information, call 630.301.2345 or visit www.sulpicechoco- lat.com. Laima Chocolates' Cheese Chocolate is made in Latvia with white chocolate and real cheese. The company also makes a full line of dessert-flavor chocolates, including Creme Brulee, Key Lime Pie and Tiramisu covered with dark chocolate. A 3.5-ounce bar of the Cheese Chocolate retails for $4.99. It's been sold in the U.S. for many years in ethnic markets, and it's been more widely offered by Aero-Cos for the past four or five years. Distributed in the United States by Aero-Cos International, the Laima Chocolates products are made by Orkla Confectionery & Snacks. Heavenly Caramels Coconut Caramels, Pecan Caramels and Vanilla Sea Salt Caramels covered with chocolate are the newest product introduction from Utah- based J. Morgan's Confections. A 4.2-ounce bag retails for $3.49 to $3.99. The Heavenly Caramels line also includes several products that aren't covered in chocolate and that feature flavors you wouldn't necessarily associate with caramel, including Cinnamon Caramel, Old English Licorice Caramel, Coconut Caramel, Caramel Apple, Vanilla Sea Salt Caramel and Butter Caramel. Each 4.7-ounce bag of these varieties retails for $3.49. For more information, call 801.688.4999 or visit www.jmorganconfections.com. GN Although most often associated with parts of the southern United States, grits were actually first produced by Native Americans centuries ago. Specialty food creator Stonewall Kitchen has taken this proven and popular regional favorite and made it their own by launching a tasty new item called Farmhouse Cheesy Grits. What are grits? Grits, or hominy grits, are made from corn, traditionally ground by a stone mill, then boiled and served with water, milk and butter, resulting in a hot and creamy porridge resembling polenta or cream of wheat. Stonewall Kitchen's delicious recipe is made with quick-cooking, white corn, hominy grits that cook up hot and creamy with a sa- vory, mild cheddar cheese flavor. As with all of Stonewall Kitchen's products, these Farmhouse Cheesy Grits are made with pre- mium ingredients. Fine-ground corn creates a nice, even texture with a cer- tain homemade har- diness that keeps you satisfied all morning long. It's a great choice for busy families and people on the go who are looking for sensible and more nutritious ways to start the day. Grits aren't just for breakfast, though. Grits can be served and enjoyed with any meal in a variety of ways. Some popular menu options include serving grits with eggs and bacon, fried catfish, salmon croquettes, country ham, with sausage or red-eye gravy. These Farmhouse Cheesy Grits are a fantastic addition to Stonewall Kitchen's popular breakfast category and sure to be a hit with customers everywhere. For more information about Stonewall Kitchen call 800.826.1752 or visit www.stonewallkitchen.com. GN

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