Oser Communications Group

GOURMET NEWS MARCH 2017 www.gourmetnews.com FFS WRAP-UP 9 Fancy Food Show Wrap-Up Specialty food creator Stonewall Kitchen is continuing to grow its success- ful organic line with the launch of six new products. The new Spicy Corn & Tomato Relish is a fresh and zesty combination of crunchy corn, bell peppers, tomatoes and more that really dazzles with a fla- vorful kick of spice. There are two new baking mixes: Honey Cornbread and an Organic Brownie. They both bake up warm and wonderful with a wholesome homemade taste. Stonewall Kitchen's new Miso Ginger Dressing is made with mellow white miso, tart rice vinegar, toasted sesame oil and candied ginger, which combine nicely for a light, well-rounded flavor. The Peach Raspberry Jam is a fantastic pairing of two mouthwatering summertime flavors that taste simply amazing together. Lastly, there's the thick and rich Organic Smoky Maple Barbecue Sauce – a taste-tempting smoky delight made with sweet maple syrup, molasses, garlic, Dijon mus- tard and bits of onion. Bottom line, a superb mix of organic products that are sure to be a hit with cus- tomers everywhere. See them all in booth #5485 at Natural Products Expo West, March 10-12, 2017, in Ana- heim, California. Stonewall Kitchen 800.826.1752 www.stonewallkitchen.com New Organic Offerings from Stonewall Kitchen Fancy Food Show Features New Products for Family Fun BY LORRIE BAUMANN Products to help Americans celebrate the joys of sharing food and drinks with friends and family were front and center in the largest Winter Fancy Food Show in the 42- year history of the show. Thousands of new products from across the U.S. and 30 other countries were brought together in San Francisco this January as Donald Trump embarked on his Presidency on the other side of the country. The atmosphere of celebration inside Moscone Center reflected a satisfying holi- day selling season for many specialty food producers, as well as the strengths of the food movement and the market for high- quality foods as gifts, exhibitors said. "Even if people are holding back a little, the holi- days are still about getting together with friends and enjoying food," said Allison Schuman, National Sales Manager and fourth-generation family member at Schu- man Cheese. She was in San Francisco to introduce a new flavor of Cello Whisps: Asiago Pepper Jack. Whisps are crispy little cheese snacks made of just cheese. Previ- ously introduced flavors were Parmesan and Cheddar. The blend of the two cheeses in the new Asiago Pepper Jack variety com- bines the Pepper Jack's zing and creaminess with the tang and the nutty notes that come from the Asiago cheese. "Of all three fla- vors, they're the ones that people have had the most feedback on. It's really exciting pre-launch to have that kind of feedback from consumers," Schuman said. "Because we're a cheese company first and foremost and not a snack company, we have a really high bar for how we represent the cheese." While the pepper's heat is noticeable as a flavor component, it's not so spicy that it discourages a second bite, and that makes for a craveable, crunchy snack or a cock- tail-hour appetizer. The Asiago Pepper Jack Whisps launched at the Winter Fancy Food Show and will be ready to ship around the time you're reading this. Visit www.cel- lowhisps.com. Saffron Road also had a new snack item to introduce at the show. Chickbean Crisps Brick cheese is an American original and is among the first washed rind cheeses produced in the U.S. It was developed in 1877 by John Jossi, a Swiss born cheesemaker. As Jossi did, Joe Widmer uses real brick to press his cheese, the same bricks his grandfather used in 1922. After pressing, the cheese is placed in a salt brine for 11 hours, then moved to a warm, humid curing room where it is washed and turned daily for seven days. It is then packed in parchment paper and foil. It reaches peak flavor at four to five months. This semi-soft cheese has a pleasant, earthy flavor that intensifies with age. Widmer's Aged Brick is also available with caraway seeds. Suggested retail price is $12.99 to $15.99/pound. Widmer's Cheese Cellars 888.878.1107 www.widmerscheese.com Widmer's Aged Brick Cheese MarDona Specialty Foods' Black Truffle Marinara Sauce is a sauce that's versatile and perfect for any of your favorite pasta dishes, as well as a perfect sauce for your steak piz- zaiola, chicken cacciatore, fried calamari or even just to dip your fa- vorite crusty bread. Your customers will love these sauces because they are delicious, natural and perfectly portioned. MarDona uses only pure, natural ingredients in the making of this gourmet sauce, with the best crushed tomatoes, fresh spices, pure truffle-infused olive oil and the finest black truffles. Then the sauce is slow cooked over a low heat for hours to bring its well-balanced thickness and great taste. Sodium and calorie levels are kept as low as possible, and of course it's gluten free. MarDona prides itself on having the finest in gourmet products while providing them at affordable prices. Enjoy the new MarDona Black Truffle Marinara sauce today. Mangia! MarDona Specialty Foods 855.645.7772 www.mardonausa.com Black Truffle Marinara Sauce from MarDona Ricciolo Della Valsassina from Carozzi brings us an ancient and precious moun- tain tradition with a cheese that unites soft, melting and creamy under-rind with a fri- able and dry heart that becomes more aromatic throughout the aging. The average weight of every round is about 3 kg. Its texture is compact, dry, white and friable with a pink/brownish rind. The taste is aromatic, more or less marked, depending on the aging. Ricciolo Della Val- s a s s i n a p a i r s beautifully with red wine jellies or fig sauce. Savello USA, Inc. 570.822.9743 www.savellousa.com Carozzi Ricciolo Della Valsassina in three flavors, Sea Salt, White Cheddar and Zesty Ranch, are popped crisps with chick peas with colorful lentil, pea and sweet potato bits visible in each bite. They're certified halal and gluten free, with front-of-package nu- trition labeling that offers 4 to 5 grams of protein per serving. While these were in- troduced at the Fancy Food Show, Saffron Road is planning a major launch at Natural Products Expo West, where they'll be fea- tured along with Saffron Road's new frozen bowls made with wild-caught fish sourced from a certified sustainable fishery and an- tibiotic-free chicken. The line of eight cer- tified halal meals includes four fish meal bowls: Sesame Ginger Salmon, Masala Curry Fish, Thai Red Curry Fish and Lemongrass Basil Fish. There are also three chicken choices: Verde Tortilla Bake with Chicken, Thai Style Mango Chicken and Korean-Style Sweet Chili Chicken along with Grilled Vegetable Tortilla Bake. Visit www.saffronroadfood.com. Q Drinks introduced Q Grapefruit for its line of fizzy cocktail mixers designed to bring out the flavors of the spirits with which they're mixed. They're sold in four- packs of bottles or cans, each one sized to make one cocktail. The Tonic, Ginger Ale and Club Soda are also packaged in a 750ml bottle that's great for a party. The Tonic that's the original product in the line and a finalist for the sofi Award in 2010 is made with agave nectar for a flavor that's less sweet than other tonics. It's also fizzier than other tonics, and it's flavored with real quinine. A newer Indian Tonic is made with cane sugar for a sweeter flavor that brings out the juniper flavor of a dry gin. Q Ginger Beer also has less sugar than other ginger beer brands, and it's very spicy and extra-carbonated, made especially for mixing rather than drinking on its own as a soda. A four-pack of 6.7-ounce bottles re- tails for around $5.99 to $6.99. Visit www.qdrinks.com. GN

• Cover