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GOURMET NEWS DECEMBER 2016 www.gourmetnews.com Publisher's Picks PUBLISHER'S PICKS 1 5 Empowering Farmers, Growing Sustainably & Staying True to Organic Founded by an organic farmer 20 years ago, ecoLife ® was established by pas- sion to empower and improve the daily lives of farming families. ecoLife provides farming communities with assis- tance and free education in current social, economic and environmental best practices. It's a relation- ship and a way of doing business that truly sets the company apart. ecoLife offers over 20 items across four food cat- egories, including aromatic basmati rice, high-protein quinoa, freekeh, chickpeas and many other nutrient-rich items. An ex- ceptional item in the line is the Quick Cook Brown Basmati Rice. What differentiates this organic brown rice is its reduced cooking time of just 12 minutes, a conven- ient alternative to the 40 minutes normally required to prepare brown rice. The full range of authentic rice, ancient grains, pulses, and beans – are all USDA organic and non- GMO verified prod- ucts. With a farm to fork approach, ecoL- ife partners with more than 75,000 registered organic farming families to offer sustainably grown, cultivated and harvested products from their country of origin. Good for people. Good for the planet. Live the ecoLife. ecoLife www.liveecolife.com Alef Sausage Co., producers of gourmet, European-style sausage and meat delica- cies, is adding a new line of all-natural sausages to its al- ready extensive assortment of products. The newest salami selections are made with natural meats, freshly- ground spices and natural preservatives and include a low-fat alternative. These all natural dry salamis (Beef, Turkey, Signature, Brussel) and dry aged meats (Bresaola, Capicola) are shelf stable and available in sliced packaging. "The new sausages have the same Old World taste and character that are the hall- marks of all of our products, but the new line gives customers another option as they plan lunches, picnics or special oc- casions," said Alec Mikhaylov, President of Alef Sausage Co. All of Alef's products are made using only the best ingredients: high- quality meat, salt and fresh spices. Alef never uses artificial colors or flavors, and only natural wood chips are part of the smoking process. Using age-old, family recipes, Alef Sausage Co. produces more than 40 types of sausages and other meats. The products are available in gro- ceries and specialty shops in 35 states and in Canada. Alef Sausage Co. www.alefsausage.com Alef Sausage Co. Adds All-Natural Line New Line of Dark Chocolates Infused with Olive Oil The Chocolate Trader's new line of dark chocolates infused with olive oil is su- perbly balanced to deliver the perfect blend between cocoa and olive oil. This captivating selection features four different flavors: Original, Mint, Sea Salt and Matcha Green Tea. The decadent, creamy texture offers a smooth taste with a savory aroma. Infused with olive oil, these delicious bite-sized chunks will leave you with a guilt free bite and feature a 70 percent cocoa content. With such a great taste, it will be easy to forget how beneficial this snack truly is. This multi-purpose snack can be served at the next dinner party, and can also be used as an all- natural grab and go treat for the kids. With a Non- GMO Proj- ect Verified seal, gluten free ingredi- ents and 40-50 percent less sugar than tradi- tional milk chocolate confections, everyone will be running back for more in no time. The Chocolate Trader 414.483.4500 www.buddysquirrel.com Virginia Diner's Heritage Series was launched to tell the story of the Virginia Diner brand. Each can in this series fea- tures a historical image and unique story that complement the product within. The Super Extra Large Virginia Peanuts, the company's best seller, is the foundation and core from which the other items were developed. The Celebration Mix, a blending of history, colors, textures and flavors, was launched in recognition of Virginia Diner's 85th anniversary, The series also includes Sea Salt & Pep- per Peanuts, Double Dipped Chocolate Peanuts, Honey Roasted Peanuts, Dusted Chocolate Toffee Peanuts, Dill Pickle Peanuts and Chocolate Peanut Butter Peanuts. More flavors are added each year, just as the Virginia Diner story will add chapters with the years. Today, the Virginia Diner is a traditional stop along the highway for thousands of travelers every year, but it has not always been this way. The Surry Lumber Com- pany was granted a charter to start the Surry, Sussex, and Southampton Railroad in May 1886. Even though the Surry, Sus- sex, and Southampton railroad company operated through 1930, the railroad began to sell its rail cars by the late 1920s. One of the four Surry, Sussex, and Southamp- ton Railroad dining coaches ended up in Wakefield, beginning a new chapter as the Virginia Diner. During this same time, America was headed into the Great Depression. Auto- mobiles became the main source of transportation. The need for roadside ac- commodations grew out of our American passion for exploring and traveling the open road. Because the early roads were sometimes primitive, dusty and filled with potholes, the roadside diners and motels were an oasis — and sometimes the best part of the trip! The Virginia Diner was just such an oasis serving meals to hun- gry travelers. Today, when people think of the Virginia Diner, they think of traveling the same backroads of Vir- ginia; on their way to and from the beaches of Virginia and North Carolina. Stopping at the Virginia Diner is traditionally part of family vacations, trips to or from college, or just the halfway point for family Sun- day drives. Established in the heart of Virginia peanut country, it is only natural that peanuts ended up on the Virginia Diner menu. As travelers arrived, they were, and today still are, greeted by the smiling faces of Virginia Diner staff with fresh roasted peanuts seasoned to perfection. The first peanut crop in the United States was grown in 1844, near the Virginia Diner, and peanuts have been a staple of the local economy and an important part of the Vir- ginia Diner menu ever since. Today, the Virginia Diner is the oldest continuously running roadside diner in Vir- ginia. Its railroad dining car, Virginia-trav- eling, peanut-producing heritage and legacy are why people now take the sce- nic route to discover why the Virginia Diner is "A Legend in a Nutshell Since 1929." Virginia Diner 757.758.7920 www.vadiner.com Virginia Diner: What's In a Name? K Square Food Specialties Inc. Offers Authentic Artisan Greek Specialties Serving Authentic Greek and Mediter- ranean Specialties since 2007 in her sub- urban Philadelphia award-winning restaurant and pastry shop, Thessaloniki- born and raised Artisan Chef Sofia Karakasidou has de- veloped a line of ready-to-serve, hand- prepared recipes for foodservice and retail. Her perfect Baklava and Spanakopita are fresh, GMO- and pre- servative-free, deliver- ing authentic flavors unmatched in the in- dustry. Her parallel line of spreads such as Tzatziki, Eggplant Salad Spread and Zesty Feta Spread and her Dolmades are deliv- ered refrigerated to elevate your appetizer and accompaniment offerings. K Square Food Specialties is now fea- turing Greek Style Baklava, both in Tra- ditional Walnut and 100% Vegan Walnut. This eastern-inspired recipe from Thes- saloniki features crisp layered filo leaves with finely crushed walnuts, cinnamon, clove and aromatic sugar. A slow- churned citrus and rose water simple syrup contributes just the right moisture level. Ideal for buffet dessert offerings, each case features 48 3- ounce portions, which can be cut in half for a total of 96 finger serv- ings. Serve this Baklava with a drizzle of chocolate syrup or a single side serving of vanilla or rum raisin ice cream. You could not pick a better trending pastry to accompany any coffee and pastry menu. K Square Food Specialties, Inc. 856.448.5055 info@ksqaurefoods.com

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