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NATURALLY HEALTHY www.gourmetnews.com n MARCH 2017 n GOURMET NEWS N H 1 1 8 Dave's Gourmet Creates Innovative New Creamy Hot Sauces Dave's Gourmet is going to wow consumers with its exciting new creamy hot sauces: Creamy Roasted Jalapeño, Creamy Ginger Citrus and Creamy Garlic Red Pepper. They are moderately spicy and are loaded with sat- isfying flavors. What are creamy hot sauces and what makes them so interesting? Their creamy tex- ture and complex flavor add a whole new di- mension to your favorite dishes and are truly a breakthrough in the hot sauce category. In- credibly versatile, creamy hot sauces add zest to pizza, burgers, curries and more. Their spice level is perfectly balanced, so you don't have to be a hot sauce lover to enjoy them. Creamy Roasted Jalapeño (MSRP $6.99-$7.99/8 oz.) Roasted jalapeños, tomatillos and garlic cre- ate a deep and slightly smoky hot sauce. Try it as a dip, or sprinkle on Mexican dishes, salads or eggs. Creamy Ginger Citrus (MSRP $6.99-$7.99/8 oz.) Red jalapeños, lime and ginger combine to make a zesty hot sauce. Use it as a cooking sauce for Asian and Latin dishes, on sandwiches or on seafood. Creamy Garlic Red Pepper (MSRP $6.99-$7.99/8 oz.) A blend of spicy red chilies, sweet roasted peppers and garlic with spices. Try it on grilled meats, pizza, pasta or soup. All three are gluten-free, vegan, non-GMO, have no preservatives and are Made in the USA. Add a little bit of heat and a whole lot of flavor to your next meal. Dave's Gourmet, creator of the in- cendiary Dave's Insanity Sauce, is known for stretching categories. A 17-time NASFT Product award win- ner and four-time Gold sofi award winner, Dave's Gourmet makes hot sauces, premium organic pasta sauces and snacks. Find out why the company has been called the "Hottest Culi- nary Experience" by the New York Times or "legendary" by the Washington Post. For more information, go to www .davesgourmet.com. Esplendido Douro Debuts Gold Award-Winning Azeite Esplendido Seattle olive oil company Esplendido Douro is showcasing its premier extra virgin olive oil Azeite Esplendido, which received the Gold Award at the 4th annual New York In- ternational Olive Oil Competition in April 2016. The event garnered 827 olive oil en- tries from 26 countries – the largest interna- tional collection of olive oils ever assembled. Esplendido Douro's first retail product stood out among numerous highly esteemed, long- standing producers to receive the top honor in its first year of business, which can be at- tributed, in part, to the region from which it originates. Azeite Esplendido is produced on a single estate in the historic Tras-os-Montes region of the Douro Valley in Portugal and situated in one of the country's six Protected Desig- nation of Origin (DOP) zones. The local en- vironment features soil and a microclimate ideal for growing olives, and has done so for more than one thousand years. Combined with state-of-the-art pressing and bottling technology, the Douro Valley delivers some of the world's finest, low-acidic, naturally flavorful olive oils that offer great health benefits. Despite longstanding local acclaim, it took Esplendido Douro founder Sheila Fitzgerald four years to bring the olive oil to the U.S. Her quest began when Fitzgerald met her now business partner, Portuguese native Jorge Caeiro, while hiking a coastal trail in Northern Portugal. Along the trail, Fitzgerald and Caeiro were invited by a local olive pro- ducer, Henrique, for lunch, where she first tasted and experienced this world- class olive oil that later evolved into her award-winning product. She saw an opportunity to showcase this supe- rior olive oil to U.S.-based con- sumers, whose interest in healthy, natural and quality food was rapidly growing. Through language barriers, time differ- ences and cultural variances, Fitzgerald eventually won the trust of the producer, who maintains a fierce commitment to quality control. Henrique's heritage expertise en- sures that each olive is well-tended without pesticides, carefully selected and picked by hand at the perfect maturity. Upon harvest- ing, it is immediately cold-pressed and bot- tled within 12 hours at the Tras-os-Montes facility prior to shipment, to retain its deep fruity flavors and fresh aromas. The result is an exquisite golden-green oil that is excep- tionally fragrant with grassy notes, a spicy taste and a pleasantly peppery finish. After an extended process of gain- ing FDA approval, the first shipment of Azeite Esplendido arrived in Seattle in early February 2016. Esplendido Douro is now the exclusive interna- tional exporter of quality olive prod- ucts from the Douro region and Fitzgerald is dedicated to heralding the many health benefits of premier olive oils. Azeite Esplendido is best represented when used in vinaigrettes, as a dip for crusty breads or a finishing drizzle for grilled foods, bean dishes and crisp-tender vegetables. Azeite Esplendido olive oil is offered in 500ml bottles and retails for $24.95. It is available at select specialty/gourmet shops and grocery stores throughout the country, as well as online at www.esplendidodouro.com and the highly selective www.bestoliveoils.com. For ordering information, email support@esplendidodouro.com. Blended Salts: What Millennials, Gen Xers, Baby Boomers Want in Gourmet Food Everybody appreciates the finer things in life, and with San Francisco Salt Company's salts, consumers can enjoy a flavorful, excit- ing meal without needing a reservation to their favorite restaurant. Blended salts, like those from San Francisco Salt Company, fit the bill for what food industry trends show generations are looking for in their gourmet food purchases. Whiskey Smoked Salt and Lavender Rosemary are perfect for Baby Boomers ex- perimenting with easy ways to bring their dishes to the next level. Lemon Rosemary and Chili Lime easily improve upon the con- venient options that Generation Xers are al- ready purchasing and looking to spruce up. Millennials, looking to impress their friends, will find that sprinkling salts like Sriracha or Black Truffle Salt will bring their guest back for seconds. San Francisco Salt Company is constantly researching and developing blended and smoked salt recipes that fill common flavor gaps or complement existing trends. Blended salts can make a mundane snack like popcorn ignite your tastebuds, com- pletely transform a flavorless meal or take a fully prepared dish to the next level. As the spicy-food trend takes over gour- met-food culture, especially for Millennials, blended salts like Sriracha and Chili Lime have an ability to be a simple, but unique in- gredient that can pack a real punch. In the summer months, smoked salts, like Whiskey Smoked and Applewood Smoked, are every grill master's dream. Black Truffle Salt is a sure way to make any meal, snack or holiday feel luxe. Blended salts have a place at the table for every meal or occasion. Eggs, veggies, meats, fish, french fries, condiments and cocktails all benefit from a shake or two of sea salt with an added flavor blend. Gourmet food trends show consumers choosing gourmet brands that are a notch above the competitors. San Francisco Salt Company's salts serve to replace standard table salt as a premium ingredient with en- hanced flavors for at-home chefs who take pride in the ingredients they use. For more information, go to www.sfsalt.com/bulk-gourmet-salt. Non-GMO Brazilian Honey, Caramelized Blood Orange Star in New Bars The two newest additions to Bissinger's fam- ily – Caramelized Blood Orange and Honey Pepita Caramel Chocolate Bars – are being heralded as the company's most spectacular confections yet. "We wanted these new bar flavors to be absolutely amazing," said Chief Chocolatier Dave Owens. The Caramelized Blood Or- ange is crafted with a light touch of fresh rosemary and finished with a hazelnut and cocoa nib crunch. The overall experience is a rich, chocolatey and luxuriously-smooth taste sensation. The new Honey Pepita Caramel is equally amazing and crafted with carefully-sourced, non-GMO tropical honey from Brazil. Many outside the industry do not realize that not all honey is pure honey. "Unless one is ex- tremely careful, most honey used in mass re- tail production is adulterated," said Owens. Bissinger's sources a pure tropical honey to ensure perfection at every level. The light sprinkling of nutty pepitas adds another crunchy level to the tasting experience. Bissinger's signature European-style chocolate is classically crafted by Master Chocolatiers using the same technique and skills that have been handed down by gener- ations of chocolatiers. Its pro- prietary cocoa blend, crafted with beans from the Cote D'Ivoire, yields a chocolate that's rich, velvety and never bitter. "We use the same for- mula for our base so everything tastes cohesive," Owens ex- plains. "They taste like they be- long in the same family." The other inspired flavors in this top-selling 10-Bar Chocolate Collection include Coconut Caramel, Coffee Toffee, Peanut Butter & Maple Oat Crunch, 38% Milk Chocolate, 60% Chocolate With Al- monds, Banana Pecan Caramel, Dulce De Leche and 75% Dark Chocolate. All bars are also Rainforest Alliance Cer- tified™. When it comes to handcrafting chocolates and confections, Bissinger's has a 350-year his- tory on its side. The family was awarded the title of "Confiseur Imperial" (Confectioner to the King) from France's King Louis XIV in the 1600s. But Bissinger's is not one to rest on its laurels. Its innovative confec- tions and award-winning choco- late has been featured on Oprah, the Food Network and is a celebrity fan favorite. They can be found in grocery and specialty retail- ers across the country, including Whole Foods Market and Central Market, select Starbucks as well as department stores such as Neiman Marcus, Bloomingdale's and Lord & Taylor.

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