Oser Communications Group

NATURALLY HEALTHY www.gourmetnews.com n MARCH 2017 n GOURMET NEWS N H 8 2 Colavita Olive Oil: A Family Tradition Colavita has teamed up with Zaza's Perfect Pie to bring Colavita products and delicious pizza on the road! The Colavita pizza truck has hosted a number of pizza cooking classes and consumer events, and has visited part- nering offices. The wood-fired pizza oven was imported from Italy and built into the truck, and turns out delicious pies in just a few minutes each. The Colavita pizza truck goes on the road with its own team of pizzaiolos to bring de- licious bites wherever it's called, serving a variety of pies from classic margherita to pesto and artichoke hearts. The truck can be set up anywhere, and proudly carries the Colavita name. Events can be small or large, and are always catered to customer needs. About Colavita USA Family-owned Colavita USA LLC, head- quartered in Edison, New Jersey, has been importing and distributing Colavita Extra Virgin Olive Oil for more than 30 years. Colavita Extra Virgin Olive Oil is recognized as the trusted family brand in the U.S. and has earned awards from renowned cooking publications such as Fine Cooking and Cook's Illus- trated, and general-interest magazines like Men's Health. Colavita's authentic Ital- ian specialty products, in- cluding durum wheat semolina pasta, a full selec- tion of balsamic and wine vinegars, traditional and organic pasta sauces and olive-canola blended oils are the ingre- dients of choice for chefs in home, restaurant and professional kitchens. Colavita also mar- kets a full line of marinated vegetables and spreads, each prepared according to Colavita family tradition. Colavita USA is the exclusive distributor for some of the top Italian brands in the United States. These include Perugina, Italy's No. 1 chocolate, Cirio, Italy's leading canned toma- toes, and San Benedetto waters, Italy's market leader in sparkling and natural bottled waters. For more information, go to www.colavita.com, email usa@colavita.com or call 732.404.8300. Making Sauces the Gourmet Way The inspiration for Corine's Cuisine came from the traditions of a family that loves to cook together and loves to share meals to- gether. While living on the Caribbean island of St. Barth, Corine and her husband hosted dinners for a steady stream of friends and family visiting from up north, serving varia- tions on traditional favorites that suit the cli- mate: grilled mahi-mahi, poulet colombo and barbecued marinated pork. Corine developed a small set of home- made sauces that suited these dishes well, both to use in cooking and to serve at the table. The common-sense key to great condi- ments and cooking sauces, Corine discov- ered, is utilizing only the highest quality peppers, vinegars, oils and herbs, as well as matching contrasting ingredients to strike ex- actly the right flavor profile. Soon Corine's secret recipes had a big enough following that every trip up to New York meant filling a suitcase or two with bubble-wrapped jars and bottles of home- made products. Confident that she could scale her recipes up while preserving the original taste, texture and color, Corine teamed up with a test kitchen and manufac- turer in Florida for nearly one year of ex- acting R&D to perfect the products and make them shelf-stable. Determination paid off in the form of the Corine's Cuisine flagship line of five sauces, which the company brought to shelves in New York City and Baltimore in 2016. Each of the five unique sauces has its own fans, and Corine's Cuisine has at- tracted thousands of followers on social media who post their favorite pairings for each sauce. Three additional gour- met sauces will be introduced in early 2017, including a sweet-and-spicy sauce that was the most popular request Corine received from foodies and sauce lovers. For more information, go to www.corines cuisine.com or follow on Instagram @corinescuisine. The History of Dancing Deer's Signature Molasses Clove Cookie It all started with a grandmother, a cookie recipe and an antique store in Maine. Suzanne Lombardi, the founding baker, used to spend time every summer with her grandmother in Maine. Her grandmother had an antique store called Dancing Deer and a fabulous recipe box. Suzanne used her grandmother's traditional recipe for a New England Molasses crackle cookie and added a unique twist with a special blend of fresh ground cinnamon and cloves. The Dancing Deer signature Molasses Clove cookie was born! It went on to win a sofi™ award in addition to many other acco- lades, and has been a favorite of customers and employees ever since. It is beloved by many for its delicious taste, simple ingredi- ents and soft, chewy texture. If you could make a grandmother's hug into a cookie, it would be the Molasses Clove. About Dancing Deer Baking Company Since 1994, Dancing Deer has been known for delicious, scratch-baked brownies, cookies and gourmet food gifts. All of its brownies and cookies are made in small batches in its Boston bakery using only premium ingredients. It uses simple, clean ingredients such as cage-free eggs, cane sugar, real vanilla, butter and high-quality chocolate. Dancing Deer is renowned for superb quality, inno- vative flavors, socially responsible business practices and world class customer service. All Dancing Deer baked goods are certified kosher, and it also offers Non-GMO Verified and certified gluten-free products. Dancing Deer brownies have twice been recognized as "Best Brownies in America," and Dancing Deer has won many other na- tional awards and accolades for its distinctive products. In 2009, the company was one of the first 25 Massachusetts companies to be- come certified as a Sustainable Business Leader. Dancing Deer places an emphasis on giving back to the community, most notably by helping homeless and at-risk families through its Sweet Home Project initiative. Dancing Deer baked goods can be found in specialty, natu- ral food and grocery stores nationwide. For wholesale orders and questions, call 888.699.3337 x501. Visit www.dancingdeer .com for more information. The a la mode Ice Cream Story As longtime ice cream lovers, a la mode didn't want kids or adults with nut allergies to live in a world where they couldn't enjoy the tasty treat of some sweet delicious ice cream – so the company did something about it. First, in its critically acclaimed ice cream shop on New York City's Upper East Side, and now in its national product roll-out, a la mode ice cream leaves out the potentially harmful stuff (nuts, gluten, sesame seeds and eggs), but leaves in all of the rich, satisfying taste of a premium ice cream brand. With nut and other food allergies of in- creasing concern, it's good to know that a la mode ice cream is made in a state-of-the-art manufacturing facility where there is ab- solutely no chance of its products being compro- mised by any nut dust (or trace amounts of eggs, sesame seeds or gluten). The delicious creations from a la mode have al- ready been widely recog- nized for their superior flavors and variety. This allergy-conscious, handcrafted approach – along with a mouth-watering menu of excit- ing new flavors – guar- antees that a la mode ice cream will soon become an ice cream "superstar" in your store, too. You can't buy happi- ness, but you can buy ice cream … and that's pretty much the same thing. Visit a la mode at booth #5884. Health and Happiness from Viki's Granola The signature granola from Viki's Foods was created as a delicious, nutritious snack to be enjoyed by Viki's family and friends. Cook- ing and baking has been her lifelong passion. Viki Sater, Owner and Founder of Viki's Foods, is not only a driven entrepreneur and Viki's Granola's fearless leader, but an inno- vator on a mission to simplify the way con- sumers approach their grocery shopping decisions by providing healthy-yet-delicious offerings. Viki's Foods was born in 2011, when Viki Sater started baking Viki's Granola from her very own kitchen. Viki, a stay-at-home mom at the time, asked her daughter what she wanted to bring to the school bake sale. Her daughter said, "Granola, please!" Viki, while amused that her daughter wasn't asking for brownies or cookies, thought to herself, "Easy! Granola … coming right up." Viki's Granola was liter- ally eaten right up. It was such a success that there was not even a crumb left be- hind. What Viki didn't ex- pect was what happened after. Days and weeks fol- lowing the school bake sale, calls and emails poured in from teachers, parents and even from people in the community who had just heard about the bake sale, all asking for Viki's Granola. You can probably guess how the story goes from here. Viki's Granola was born. Today, Viki's Granola loves to make, eat and talk granola – all day long. The company is dedicated to creating inspired foods using only natural and quality ingredients, with health and happiness at the core of all its products. Available in five scrumptious flavors, all of Viki's recipes are one-of-a-kind, homemade recipes. Visit booth #5827 to meet Viki, try the gra- nolas and sample the latest creation, Viki's Granola Bark.

• Cover